KR20010090217A - preparation of soybean paste with low salt and it's a granule or pellet - Google Patents

Abstract

PURPOSE: A process for preparing the subject fermented soybean paste by using green tea containing catechin and Liriope platyphylla is provided, which can produce bean paste in a short time by shortening an ageing period of time, reduce bean paste smell and improve preservation. CONSTITUTION: Fermented soybeans containing Aspergillus oryzae are added with salt, fermented for 2 to 3 months in the first stage, mixed with bean containing Bacillus sp. CUTH-1, aged at about 25deg.C for 5 to 10 days and added with 0.25 to 1.0% by weight of green tea based on the weight of wet bean taste to produce the titled low-salt fermented soybean paste. The dried granule and pellet type bean taste has a green tea content of 0.5 to 2.0% by weight.

Description

Preparation of soybean paste with low salt and it's a granule or pellet}

The present invention relates to a method for producing granules and pearllets of low-salt doenjang, and more specifically, to minimize the problems such as high browning and peculiar smell of existing doenjang and surface browning, gas generation, mold in the process of distribution and to enhance the shelf life and productability and At the same time, the present invention relates to a method of producing granules and pearllets of low salted soybean paste which can reduce the odor peculiar to miso.

Common soybean paste is a traditional fermented food of Korea, which is fermented and fermented for 3-6 months in soaking meju in salt or brine. Soybean protein is amino acid and carbohydrate is lipid as lipid by the action of various enzymes derived from meju during fermentation. Is broken down into fatty acids. In addition, alcohol and organic acids are produced by the microorganisms that breed these decomposition products as nutrients. In addition, these components interact with each other to generate various volatile odors, which results in the characteristic of miso.

Such miso has been reported to have various functionalities such as antioxidant and anticancer effects by various actions exhibited by the isophorones and polyphenolic components contained in soybean. However, doenjang needs improvement in several ways.

First, it is too high salt (20-25%). This is because fermentation is matured by a natural fermentation method, so that when the salinity is low. Therefore, no matter how excellent the nutrition and function, it is impossible to overdose, and overdose causes excessive salt intake. It is also argued that one of the reasons why the number of hypertension patients in Korea remains in the world's 1-2th place is the ingestion of miso.

Second, when the miso is distributed, surface browning, gas generation, and mold are generated, resulting in poor hygiene and commerciality. This is because microorganisms and enzymes are circulated alive because they are not easy to sterilize. In order to prevent or improve this phenomenon, a large number of developed products are distributed in the form of dried miso, powdered miso, and low salted miso.

Third, exports are restricted due to the unique smell of miso, and new functional supplementation is required to reduce odor and help improve health by using functional natural ingredients.

Granules and pellets are widely used in medicine and food because they are considered to be highly commercial in terms of ease of use, preservation, and safety (Lee Kang-Chun et al., Manufacture of Permanent Spherical Granules, Journal of Pharmaceutical Sciences, 5 (1)). , 41-48, 1975; Lee Sung-gu, et al. Problems related to the manufacture and packaging of granulocyte digestive enzymes, Journal of Pharmaceutical Sciences, 1 (1), 90-100, 1971). In order to prepare the use of additives such as starch, dextrin, cyclodextrin, syrup, gum quality is inevitable, it is estimated that the granules alone will not be formed.

Therefore, the present invention establishes the aging method of low-salt doenjang to improve the marketability while improving the problems as described above, and also use catechins containing well-known catechins containing green tea (matcha) and ganmundong that has a diabetes prevention effect in doenjang By reducing the miso smell while giving functionality,

In addition, with a focus on the production of granules and pellet-shaped miso that can improve the shelf life and commerciality even with low salt, it was completed as a technical problem.

Detailed configuration and operation of the low-salt doenjang granules and pearllets production method of the present invention will be described in detail through the examples provided below.

(Example)

1. Materials and Methods

The soybeans used in this experiment were soybeans grown and produced in Gyeongbuk, 6 months after harvest.

1) Preparation and fermentation method of low salted miso

The production of low-salt doenjang is immersed by the traditional method (Yang Sung-ho, et al. Optimization of taste composition of Korean traditional soybean paste, Korean Journal of Food and Nutrition, 21 (4), 449-453, 1992) and salted water is not used. It was used to add salt without adding.

Maturation was classified into primary and secondary aging, which was immersed in 20% salinity according to the traditional method and aged for 3 months at 20-25 ℃. The meju used at this time was purchased from Nonghyup grain grain meju that reproduced Aspergillus oryzae . Secondary aging was a low salt aging step, which was divided into the first, second, and third methods as follows.

Method 1: Mix the same amount of meju powder (pulverized meager meju with the above-mentioned meju powder) in a soybean paste aged with 20% salinity with a mixer and aged at 20-25 ℃.

Method 2: Mix equal amounts of cooked beans with a mixer in a doenjang which has been aged for 20 months with 20% salinity and aged at 20-25 ℃.

Method 3: Doenjang, Bacillus sp . Cuth-1 (strains isolated from traditional doenjang) was inoculated and aged at 20-25 ° C.

2) Quality evaluation

Decay rate measurement: When 5 repetitions were set to 100, the decaying area was determined by deciding the deodorizing or pickling caused by fungus on the doenjang surface or the contents of doenjang.

① Measurement of amino nitrogen content: Add 10 ml of soybean paste sample to 100 ml of distilled water, boil it for 1 minute, and filter and cool until no reaction of chlorine ion with hot water. Formol method (National Art No .; Was measured.

② Sensory test: A scale method with 10 points of taste, "Very bad" and 5 points of "Very good" by 10 sensory persons (Oh, YA et, a |. Changes in ezymes activities and population of lactic bacteria during the kimchi fermentation supplemented with water extract of pine needle.J. Kor. Soc, Food sci.Nutr., 27 (2), 244-251, 1998) .

2. Deodorization effect by adding green tea

1) material

① Matcha Tea: Powdered green tea, a Taepyung Chemical Co., Ltd. was used.

② Doenjang: Doenjang used in the experiment is 20% salinity of soybean paste ripened for 3 months with the same amount of raw beans and Bacillus sp . Cuth-1 (separated strain) was inoculated and aged at 25 ° C. for 10 days. Next, the mixture was transferred to a mixer, and green tea (matcha) was added to 0, 0.25%, 0.5%, and 1.0% with respect to the amount of raw beans, and the mixture was sufficiently mixed. Miso mixed with green tea was prepared pellets using an extrusion pellet manufacturing apparatus.

2) Evaluation of miso smell

The evaluation of miso odor was measured according to the 5-point scale method as follows. In other words, ten sensory personnel evaluated the soybean paste smell of “nothing” at one point and “very strong” at five points and then averaged the results.

3. Manufacturing method of green tea-added granules (pellets)

1) material

The doenjang used in the experiment was 20% salinity, and the equivalent amount of cooked bean and Bacillus sp . Cuth-1 (separated strain) was inoculated with 0.25% of green tea (matcha tea) in soybean paste which was secondaryly matured at 25 ° C. for 10 days.

2) Manufacturing method of granule (pellet) miso

It was manufactured by three methods (method A: powdered by spray dryer, fluid bed granulator, method B: rotary granulator, method C: extruded pellet maker) (Jun Jae-geun. Food engineering, theory and application, Gaemunsa, Seoul, p.269-274,997).

Method A: The above-mentioned miso was homogenized with a polytron homogenizer and dried with a spray dryer to obtain a powder. Next, the powdered soybean paste and starch or pulmonary saccharified solution were mixed and emulsified at a ratio of 1: 2 to prepare granules using a fluidized bed granulator.

Method B: Granules were prepared from the emulsified miso prepared as in the first method using a rotary granulator.

Method C: After adding 0.5-2.0% of McMangdong hot water extract to the above-mentioned raw miso, a pellet of 1 mm in diameter and 1 mm in length was prepared using an extruded pellet maker.

① Measurement of hardness of granules: Measured by Rheometer (RE-3305, Yamaden, Japan).

② Measurement of salinity: Mohr method (Lee Man-jeong, Food Analysis, Dongmyeongsa, Seoul. 1985).

③Storability: The period of storage until the soybean paste or off-flavor occurred while keeping the prepared doenjang granules and pellets at room temperature (10-25 ° C).

④ Product Merchandise: Ten sensory personnel evaluated the value of “nothing” at 1 point and “very high” at 5 points.

⑤ Water absorption index and water solubility index of granules: 1.5g of granules and pellet-type doenjang (manufactured by A, B and C method) are mixed well with 30ml of distilled water according to the method of Medcalf and Gilles and stirred for 20 minutes, and then 20 ℃, It was centrifuged for 10 minutes at 10,000 rpm.

Next, after measuring the weight of the precipitate, the limit value of 1.5 was defined as the water absorption index. The water dissolution index was taken as the weight obtained by drying the centrifuge supernatant at 105 ° C.

4. Statistical Processing

Soybean paste was soaked in 20 h each with 20 kg of soybeans, and the average value obtained was Duncan's multiple range test (SAS Institute Inc., SAS / STAT guide for personal computers.Statistical Analysis System Institute, Cary.North Carolina, USA, 1987) The significance was verified by.

Results and Discussion

1. Establishment experiment of low salted miso

The production of low-salt doenjang was divided into primary and secondary aging, and primary aging was matured for 3 months at 20% high salinity.

Secondary ripening is a low salting process of soybean paste, which drops 20% salinity to less than 10%. Generally, the term secondary ripening is used in making doenjang, and actual secondary ripening is also performed.

However, this secondary ripening means that the soy sauce is separated from soybean paste, so that the delicious and nutritious part is transferred to the soy sauce, so that boiled soybeans or meju or its powder are added again and aged.

Table 1. Decay Rate and Quality of Low Salted Doenjang Prepared by Secondary Aging According to Ripening Period

1) Method 1: Mix equal amount of meju powder in soybean paste aged for 3 months with 20% salinity and mature at 25 ℃.

2) Method 2: Mix the same amount of steamed soybeans with soybean paste ripened for 3 months with 20% salinity and mature at 25 ℃.

3) Method 3: Inoculate Bacillus sp.Cuth-1 (separated bacteria) with Doenjang soybeans ripened for 3 months at 20% salinity and aged at 25 ℃.

4) Corruption rate: When the number of repetitions is 100, it is expressed as% of the off-flavor or acid odor in the doenjang or doenjang contents due to mold growth.

5) Sensory test: Ten samples of decayed doenjang were used for the taste, and the taste was very bad. In the sensory test results, the different letters (a-d) showed a significant level of 0.05% in the vertical axis, and the different interrogations A-C showed a level of 0.05% in the horizontal axis.

In this case, too, low salting is achieved. However, because salt is prone to corruption, salt is added again. In this experiment, we tried to achieve quality improvement and low salting by making doenjang ripen in a very short time without adding salt during the second ripening. For this purpose, doenjang microorganisms with excellent degradability of protein and carbohydrate are required. Bacillus sp . CUTH-1 is a strain isolated from well-developed traditional doenjang, which was incubated for 50 hours at 30 ° C with the pure water produced when boiled, and 0.5% added to the first mature doenjang with boiled soybeans. Method 3) and boiled soybeans only (Method 1) and meju powder (Method 2) were compared. As a result, method 1 and method 2 showed that amino-nitrogen content and sensory test showed inevitable aging for at least 20 days. However, from the 20th day of secondary aging, there was a problem in which the deterioration rate such as gas generation, mold occurrence, and pickling occurred at 20-40%. However, the third method showed that the fermentation of doenjang was completed after 5-10 days of aging. Of course, in case of the third method, the deterioration rate occurred when the ripening period was about 30 days.

2. Flavor improvement experiment by adding green tea (matcha)

Green tea contains vitamins and amino acids, and catechins, which are functional ingredients, and is widely used for the prevention of various adult diseases or as tea. In addition, due to its distinctive flavor, there are increasing cases of application to various foods such as tea rice cake, tea bread, tea liquor, and ice cream. However, very few studies have attempted to improve the flavor of traditional foods using such functional ingredients. In general, herbs and the like are known to have a flavor improving effect, which is believed to be a result of the suppression, cancellation, adaptation and modulation of the main components in these materials by improving or adding by combining or combining with the flavor component in question.

Table 2. Flavor Comparison of Miso Pellets by Green Tea Additive Ratio

1) The doenjang used in the experiment was the same amount of steamed beans and Bacillus sp . Cuth-1 (separated strain) was inoculated and aged at 25 ° C for 10 days.

2) Sensory test on the strength of doenjang odor: Ten points were measured by scale method with 10 points to show no doenjang odor and very strong score as 5 point.

3) Different letters on the horizontal axis (a-c) are significant at 0.05% level.

Table 2 shows 0.5% inoculation of liquid pure medium in which equal amounts of cooked bean and Bacillus sp Cuth-1 (separated strain) were inoculated with raw material in doenjang which was first ripened for 3 months with 20% salinity. After adding green tea ratios of 0, 0.25, 0.5 and 1.0% to the doenjang, the sensory test was carried out using a pellet-type dried miso made with an extruded pellet maker.

The drying loss is about 50%, and the actual green tea content is 0.5, 1.0 and 2.0%, respectively. As a result, the soybean paste smell was 2.37 points, which is below the average score at 0.5% of green tea mixing rate, which was significantly lower than 4.24 points without green tea, and 0.5% of green tea content was not significantly different from 1.0-2.0%.

Green tea flavor and delicious taste increased with increasing green tea content, but when it was more than 1.0%, it was rather unpleasant, so 0.5% was appropriate.

3. Preparation and Quality Evaluation of Granules and Pellets

Table 3 shows the results of investigating the merchandise and its properties of granules and pellet-type doenjang prepared by three methods A, B and C.

Table 3. Characteristics of Granules and Pellets inexpensive Dried Soybean Paste

1) Method of preparing granular miso: Method A, dried using a spray dryer (SD), and then using a fluidized bed granulator; Method B, using a rotary granulator; C method, extrusion pellet making machine.

2) Merchandise of the product: Ten sensory agents showed no merchandise at all and 1 point was very high, and 5 points was evaluated.

3) The transversely different letters (a-c) are significant at the 0.05% level.

4) Moisture absorption index and water solubility index: 1.5 g of granules and pellet-type doenjang (manufactured by A, B and C) were mixed well with 30 ml of distilled water according to the method of Medcalf and Gilles, and stirred for 20 minutes. Centrifugation was performed for 10 minutes at rpm. Next, the limit value of 1.5 in the weight of the precipitate was taken as the water absorption index. The water solubility index was determined for water absorption and the remaining centrifuge supernatant was dried at 105 ° C. to obtain the weight of solids.

5) Measured by salinity Mohr method

The three granules and pellets prepared together contain 0.5% green tea and also contains pulsed sinus with diabetes prevention effect. The strength of the granules was the highest in pellets in the order of C method (pellet)> B method (granule)> C method (granule). The water absorption index was highest in C method (pellet), while the water dissolution index was highest in A method (granule).

As described in detail above, the method of producing low-salt miso granules and pearllets provided by the present invention includes the same amount of raw beans and Bacillus sp. CUTH-1 culture mixture or Bacillus sp. By ripening the mixed bean which breeds CUTH-1, it needs to be aged for 20 days to complete the ripening in a short period of 5 ~ 10 so that it can be prepared quickly, green tea (matcha) or Doenjang is prepared by adding green tea and macmundong decomposed products, or by adding green tea (matcha tea) or green tea and ginmundong decomposed products, and then granules and pellet-type dried doenjang are prepared to reduce peculiar odor. It improves the taste of doenjang by improving the delicious taste, and green tea contains vitamins, amino acids, and catechins, which are functional ingredients, and grammundong contains steroid saponies and oligosaccharides that are effective in preventing diabetes. Not only will it greatly help but also its excellent preservation will make a great contribution The effect is such that for the invention for the unexpected.

Claims (4)

In a conventional miso manufacturing method, Aspergillus oryzae was bred for two to three months by adding meju and 20% salt, and Bacillus sp. Rapid preparation of low-salt doenjang characterized by aging 5-10 days by mixing the beans propagated CUTH-1. A low salted miso granules manufacturing method characterized in that the low salted miso is prepared as a dry granule. A low salted miso pearllet manufacturing method characterized in that the low salted miso is prepared in a pellet form of a dry state. In the case of wet miso, green tea (matcha) is added at a level of 0.25-1.0%, and in the case of granules and pellet-type dried miso, the green tea content is mixed so as to mix 0.5-2.0%.