KR20060027156A - The menufacturing method of fermented soybean paste and soy source using acntopanax senticocus - Google Patents

Abstract

The present invention relates to a method for producing soybean paste and soy sauce prepared using thorny ogapi, and more specifically, to use miso and soy sauce with less odor, and to produce soybean paste and soy sauce with less odor. It is prepared and used for making miso and soy sauce.

This has been given nutritional benefits and effects of thorn ogapi and was able to produce soybean paste and soy sauce with less smell than the conventional one.

This makes it easy to see the benefits of prickly pears through their daily diet.

Go away, smell, powder, miso, soy sauce

Description

Method of manufacturing soybean paste and soy sauce using thorny opi {The menufacturing method of fermented soybean paste and soy source using acntopanax senticocus}

The present invention relates to a method of manufacturing soybean paste and soy sauce using thorn ogapi, and more specifically, to produce a powder of thorn ogai extract in order to more efficiently use the ingredients of thorn ogapi, and also to produce soybean paste and soy sauce with less odor. It is used for making miso and soy sauce.

Doenjang and soy sauce is made by making meju with soybean as a raw material, fermenting it in salt water, and then fermenting and fermenting for a certain period of time, then further separating meju and soy sauce, respectively, which are indispensable in Korea. Traditional food.

It is not only rich in essential amino acids and fats, but also known to have anti-cancer effect, high blood pressure prevention, liver function enhancement, antioxidant effect, detoxification effect, senile dementia prevention, obesity, constipation prevention, etc. have.

Despite these excellences, efforts are being made to improve soybean paste and soy sauce with added nutritional and health benefits.

The present invention intends to use visceral ginseng in soybean paste and soy sauce.

Prickly Ogapi used in the present invention is also known as 'Siberian Ginseng' as a deciduous broad-leaved shrub belonging to the genus Elmaceae.

Eleutheroside B and E extracted from the bark and bark of this plant have been spotlighted as a national health food in Russia since athletes take it for muscle strengthening, endurance improvement, and fatigue recovery. , NASA, the Chinese Academy of Medicine, and Japan's Hokkaido Institute of Health. The pharmacological effects of tonic, gangjeong, neuralgia, stroke, diabetes, hypertension, hypotension, insomnia and rheumatism is recognized as an excellent effect is currently being developed and marketed as a health drink and medicinal, and the demand is increasing rapidly. The utilization of these materials is expected to expand gradually.

However, the reality is that there are only a few examples of using this oogapi to make miso and soy sauce. Examples of the use of thorn ogapi in the preparation of miso and soy sauce include Korean Laid-Open Patent Publication No. 1999-9506, "Korean herbal soybean miso red pepper paste production method" and Korean Laid-open Patent Publication No. 2004-57847 "Customized healthy soy sauce manufacturing method".

The former is to mix the other raw herbs and other raw herbs for a certain time and mix them with the boiled soybeans during the production of meju. The latter is to mix other vegetable or animal materials including Ogapi with ordinary soy sauce and Korean soy sauce. It is about making soy sauce by boiling it.

In general, the use of thorn stems for food is used by mixing the powder of the extract or dried product with other extracts or powders. However, doenjang and soy sauce as in the present invention needs to pay attention to its addition and application form due to the nature of the fermentation and ripening step.

In addition, the powder through the shredding of dried dried Ogapi can not be effectively used in the preparation of miso and soy sauce, and the extract is also unsuitable because of waste of materials in order to produce miso and soy sauce having an appropriate viscosity and concentration.

In other words, when soybeans are used as raw materials of doenjang and soy sauce for a certain time, and then prepared with meju as raw materials, the soybeans remaining after soaking should be discarded, and the extracts do not penetrate the soybeans. It cannot be used effectively for manufacture.

In addition to the production of thorn ogapi in miso and soy sauce, Republic of Korea Patent Publication No. 10-2001-111474 "Manufacturing method of miso and soy sauce mainly made of mulberry and bamboo leaves", Republic of Korea Patent Publication No. 2004-57847 ", Republic of Korea Patent Publication No. 1999-9806," Manufacturing natural soybean miso red pepper paste production method "such as a number of functional miso and soy sauce has been developed.

However, most of them also use a form of extract or a dry matter, as mentioned above, there is a disadvantage that can not effectively use the efficacy of thorns.

In addition, the above is only to reinforce their nutrition by adding functional substances to miso and soy sauce.

Thus, the present invention in the production of soybean paste and soy sauce, as in the production of the functional functional soybean and soy sauce, by immersing the beans in the extract of prickly vinegar, etc. To help ease the work and also to make effective use of the efficacy of thorn ogai to make soybean and soy sauce.

In addition, there is no degradation of the fermentation rate by mixing the powder of the thorny ogapi extract, it is intended to manufacture soybean and soy sauce with less odor than conventional.

As such, it is intended to use the efficacy of prickly pears through daily diets rather than in the form of separate medications or health supplements.

In order to solve the problems as described above, the present invention in the production of doenjang and soy sauce using the thorn ogapi, without using the extract of thorn ogapi extract or dried product of the powder of the thorn ogai extract and using soybean and soy sauce It was made to manufacture.

Hereinafter, the present invention will be described in more detail.

(1) step of producing powder of thorny oocyte extract

To prepare a powder of thorn ogai extract used for the production of miso and soy sauce of the present invention.

That is, the leaves, stems, fruits, and roots of the thorny oak are collected and selected, and these raw materials are mixed with water corresponding to four times the weight of the raw material, and then hot-watered at 60-80 ° C for 6-8 hours to produce extracts. do.

If the bath water temperature is low, the extraction time is long, and if the temperature is high, it is preferable to manufacture the extract under the above conditions because it is not possible to sufficiently extract the components of the visceral gland.

The leaves and stems of the thorny oak are harvested between July and September, because the most nutrients of the leaves and stems of the thorny oak are from July to September.

In addition, the fruits and roots of the thorny ogapi are harvested in November, since the nutrients in the leaves and stems of the thorny oocytes are transferred to the fruit and the roots in November.

Raw materials should be mixed in a ratio of 3: 1: 1: 1 by weight of leaves, stems, fruits and roots. Prickly pear leaves have saponin component, so the above mixing ratio is suitable to alleviate the odor of miso and soy sauce of the present invention . (Example 1 below)

Corn powder and malt are mixed with the extract as an excipient, and spray freezing (spray freezing) is carried out in a conventional manner to prepare a powder of viburnum extract.

The addition amount of an excipient is taken as the normal amount used at the time of powder manufacture by spray freezing.

(2) Manufacturing Step of Meju

After the raw soybeans are boiled and crushed in the same manner as in the conventional meju preparation, the powder of the thorny opi extract is mixed.

The powder of prickly vinegar extract should be 10-20 parts by weight in 100 parts by weight of raw soybeans.

When the powder of the thorny Ogai Extract is mixed beyond the above amount, the fermentation does not occur even if the meju is fermented at the same time as in the conventional method, and thus the working time becomes longer and the taste of the prepared miso and soy sauce is unsuitable. It becomes.

The mixture is molded into the same size as conventional meju and dried in a well-ventilated place for 2-3 days to dry the meju surface.

(3) fermentation stage

The meju is tied with crests and fermented for about 1 to 15 days in a culture room maintained at a temperature of about 30 ° C. for natural fermentation.

(4) Surface cleaning and drying step of Meju

The surface of the fermented meju is thoroughly washed with running water, chopped finely, and dried in sunlight. Alternatively, you can dry the meju pie in the sun without breaking it.

(5) immersion step

Salt and water are mixed in a weight ratio of 1: 3 to 5, and then mixed with powder of thorny oocyte extract. The amount of powder added to the thorny ogai extract is mixed at about 1/3 to 1/5 of the amount of added salt.

When the concentration of the brine is high, it is not ripened. If the concentration is low, the contaminating microorganisms grow, so the amount of salt added in the above range is appropriate. In addition, if the powder is added more than the prescribed amount, it does not melt well and precipitates, and various bacteria grow, which is not suitable.

Put the brine prepared in the dock and soak the meju. At this time, chopped meju is put in a net and used, and uncut meju is used as it is.

 The mixing ratio of brine and meju is 4 ~ 6: 1 by weight. If the ratio of brine increases, it is possible to make a large amount of soy sauce, but the range is appropriate because the taste is less than that of soy sauce mixed with meju.

(6) ripening step

After the above process, it is first aged in a conventional manner.

(7) cutting

After the aging step, the poison is separated from the solids that become soy solution and miso. Solids or buckwheat in the net are removed and the solids that settle on the floor are sifted.

Filtered soy sauce solution is prepared by decoction as usual, soybean paste, and soybean paste is aged by adding meju powder, rice paste, salt, etc. as in the usual method.

At the time of second aging, it may be possible to further mix 2 ~ 5 parts by weight of miso weight with the powder of thorny oocyte extract. This is because the visible skin of the present invention is water-soluble, so it is quickly absorbed into the miso, and the components of the visible skin are infiltrated.

However, if more than the amount specified above will be inadequate because the components of the visible skin is mixed more than necessary to cause a rise in cost.

In this way, it is possible to prepare miso and soy sauce mixed with the active ingredients of thorns.

It is possible to simplify the manufacturing process by preparing the powder of thorny oocyte extract, and to use it for making soybean paste and soy sauce, away from the method of using the extract of thorny oocytes or the powder of dried product as in the usual method. Miso and soy sauce can be prepared.

Since the powder of the present invention is water-soluble, it can be easily introduced into the active ingredient of miso or soy sauce.

In addition, the soybean paste and soy sauce of the present invention is less odor than the general doenjang.

In the Russian study, the seven types of glycosides of triterpenoids, which are the main components of the ogapi, have been identified. So far, glycosides such as steroids, coumarins, lignin, flavones, and triterpenoids have been known. In addition, abundant sugars such as glucose and galactose and a large amount of carotene, vitamins B1, B2, C, minerals and polysaccharides were studied. Steroids and glycosides promote the excretion of cholesterol in the body, sesamine acts as an antioxidant, coumarin acts as a sedative and hypotensive agent, and syringin acts as an anti-fatigue, promotes the sex glands, increases the weight of the seminal vesicles Cetine has been shown to lower blood pressure and polysaccharides and Eleutheran A ~ G have been shown to play a role in phagocytosis, detoxification, spleen growth, and antibody synthesis.

Through the following Examples and Comparative Examples to help more specific understanding of the present invention. However, it is not intended to limit the contents of the present invention through this.

Example 1 (Preparation of Miso)

(1) powder production

After harvesting and screening leaves, stems, fruits, and roots of thorns, their mixing ratio is 3: 1: 1: 1, with water equal to four times the amount of raw material mixture. The mixture was prepared by extracting for a period of time.

Corn powder and malt were mixed and spray-frozen as an excipient in the extract to prepare a powder of thorny oocyte extract. Excipients were mixed in conventional amounts used in powder preparation by spray freezing.

(2) Manufacture of meju

5kg of raw soybeans were screened and washed to pick out foreign substances and damaged soybeans.

The beans were put in a pot with the same amount of water and boiled for 4 hours, and the water was removed and ground to the same particle size as in the case of normal miso preparation using a conventional mortar or chopper.

To the crushed soybeans, 500 g of the powder of prickly bark extract prepared through the process of (1) was mixed and evenly mixed.

The mixture was molded to the same size as conventional meju and dried for 3 days in a well ventilated place to dry the meju surface.

(3) Fermentation process

The meju was tied with crests and fermented in a culture chamber maintained at a temperature of about 30 ° C. for 13 days.

(4) Surface cleaning and drying of meju

After washing the surface of the fermented meju with running water and chopped finely, it was dried in sunlight.

(5) immersion process

Salt and water were mixed in a weight ratio of 1: 4, and then, powder of thorny oocyte extract was mixed. The mixing amount was about 1/3 of the amount of salt added.

The prepared brine is placed in a dock and the meju is placed in a net. The mixing ratio of brine and meju was 6: 1 by weight.

(6) Aging process

After the above process, it was first aged in a conventional manner.

(7) cutting

After aging, the soy liquor and the miso solids were guarded. The solids in the net were lifted out, and the solids that sank on the floor were sifted.

Doenjang, which is the filtered solid, was subjected to secondary ripening by adding meju powder, rice paste, salt, etc. in the same manner as usual.

Example 2 (Preparation of Miso)

In the same manner as in Example 1, but during the preparation of miso, 2-5 parts by weight of miso weight was further mixed with the powder of thorny ogai extract.

Example 3 (Method of Preparing Soy Sauce)

It was possible to prepare soy sauce mixed with visible components by decanting the soy solution filtered through the process of (1) to (7) of Example 1 in the same manner as usual.

Comparative Example 1

The same procedure as in Example 1 was carried out, but the liquid solution of prickly ginseng was used for immersion of raw soybeans, not the prickly ginseng extract powder.

As a result, the soaking liquid of the oak bark which was discarded after soybean immersion was large, resulting in waste of raw materials.

Comparative Example 2

The same method as in Example 1 was carried out, but the mixing ratio of leaves, stems, fruits, and roots of thorns was the same.

As a result, it was found that the smell of miso-specificity was higher than that of miso prepared in Example 1. (Examples 1 and 2 below)

Comparative Example 3

The same method as in Example 1 was performed, but the mixing ratio of leaves, stems, fruits, and roots of thorns was 2: 1: 1: 1.

As a result, it was found that the smell of miso-specificity was higher than that of miso prepared in Example 1. (Examples 1 and 2 below)

Comparative Example 4

In the same manner as in Example 1, but when the brine was prepared in the soaking process of (5), the amount of powder added to the thorn ogapi extract was made 1/2 of the amount of salt.

As a result, as the amount of powder was exceeded, the powder of the thorny skin was precipitated under the brine.

Experimental Example 1

In this experiment, the smell and taste of miso according to the mixing ratio of leaves, stems, berries, and roots of thorny oocytes were investigated through the evaluation of preference.

Doenjangs, which are experimental zones of this experiment, were prepared in the same manner as in Example 1, and the mixing ratios of leaves, stems, fruits, and roots of thorns were as follows.

Experiment 1: 1: 1: 1: 1 (leaf: stem: fruit: root)

Experiment 2: 2: 1: 1: 1 (leaf: stem: fruit: root)

Experiment 3: 1: 2: 1: 1 (leaf: stem: fruit: root)

Experiment 4: 1: 1: 2: 1 (leaf: stem: fruit: root)

Experimental 5: 1: 1: 1: 2 (leaf: stem: fruit: root)

Experiment 6: 6: 1: 1: 1 (leaf: stem: fruit: root)

Experiment 7: 4: 1: 1: 1 (leaf: stem: fruit: root)

Control: Common Doenjang

Thirty panel members were selected and the results were expressed by a 10-point evaluation method. The result is shown below.

Experiment 1 Experimental Zone 2 Experiment 3 Experiment 4 Experiment 5 Experiment 6 Experimental Zone 7 Control smell 7.0 8.0 7.0 6.8 6.5 8.7 7.0 4.0 flavor 7.0 7.5 7.2 6.8 8.0 8.5 6.0 5.0

As can be seen from the above results, the preference of miso prepared using the extract powder of thorny ogaphy with the mixing ratio of leaves, stems, fruits, and roots 3: 1: 1: 1 was excellent. This was judged to be due to the saponin component present in the leaves. However, putting a lot of leaves rather makes the taste of miso appeared to be inappropriate.

Experimental Example 2

In this experiment, the odor and taste of soy sauce by varying the mixing ratio of leaves, stems, fruits and roots of thorny oocytes were investigated through evaluation of preference.

Soy sauce to be the experimental sphere of this experiment was prepared in the same manner as in Example 3, the mixing ratio of leaves, stems, fruits, roots of thorn ogapi is as follows.

Experiment 1: 1: 1: 1: 1 (leaf: stem: fruit: root)

Experiment 2: 2: 1: 1: 1 (leaf: stem: fruit: root)

Experiment 3: 1: 2: 1: 1 (leaf: stem: fruit: root)

Experiment 4: 1: 1: 2: 1 (leaf: stem: fruit: root)

Experimental 5: 1: 1: 1: 2 (leaf: stem: fruit: root)

Experiment 6: 6: 1: 1: 1 (leaf: stem: fruit: root)

Experiment 7: 4: 1: 1: 1 (leaf: stem: fruit: root)

Control: Normal Soy Sauce

Thirty panel members were surveyed and the results were shown by a 10-point evaluation method. The result is shown below.

Experiment 1 Experimental Zone 2 Experiment 3 Experiment 4 Experiment 5 Experiment 6 Experimental Zone 7 Control smell 7 8.0 6.8 6.7 6.5 8.5 7.2 5.0 flavor 7 7.5 6.8 6.5 8.0 8.3 6.0 5.0

As can be seen from the above results, it was found that the soy sauce prepared using the thorny oocyte extract powder having the mixing ratio of leaf, stem, fruit and root to 3: 1: 1: 1 was excellent. This was judged to be due to the saponin component present in the leaves. However, adding a lot of leaves makes the taste of soy sauce unsuitable.

Experimental Example 3

In the present experimental example, the meju was prepared by varying the mixing amount of the thorny opi extract powder to be mixed, and the fermentation degree thereof was examined.

That is, 100 parts by weight of raw soybeans, 5 parts by weight of prickly pear extract powder (test 1), 10 parts by weight (test 2), 15 parts by weight (test 3), 20 parts by weight (test 4), 25 parts by weight. (Experiment 5) and 30 parts by weight (Experiment 6) were prepared, respectively, and then the time taken for each meju to be in a state suitable for making miso was compared with the meju prepared by the conventional method. . Meju was fermented in a 30 ° C. culture chamber.

Experiment 1 Experimental Zone 2 Experiment 3 Experiment 4 Experiment 5 Experiment 6 Control Effective date (days) 14 13 13 12 12 17 15

As can be seen from the above results, the fermentation period was slightly shorter than that of the normal meju as the amount of powder mixed with the thorny oocyte increases, but when 20 parts by weight or more were added, the fermentation period was rather increased.

However, 5 parts by weight is not suitable because the mixing amount of the visible extract extract powder is small, the amount is insufficient to see the effect of the visible extract.

Therefore, it is preferable that the powder mixed amount of the visible organic extract is 10 to 20 parts by weight per 100 parts by weight of the raw soybeans.

As described above, the method for preparing soybean paste and soy sauce using the visible ogapi of the present invention enables the production of miso and soy sauce containing the components of the visible ogapi to produce functional miso and soy sauce. Added miso and soy sauce can be prepared.

 In addition, the present invention is to escape from the method of immersing the soybeans in the extract of the thorny oocytes, as in the usual method, to prepare the powder of the thorny oocyte extract and use it to help ease of work and also to prepare soybean and soy sauce using effectively I can do it.

In addition, there is no degradation of fermentation rate of doenjang and soy sauce by mixing powder of thorny ogapi extract, and it is possible to prepare soybean paste and soy sauce with less odor than conventional ones.

 As a result, it is possible to use the efficacy of prickly pears through daily diets rather than in the form of separate drugs or health supplements.

Claims (7)

In the functional miso manufacturing method, Harvesting and selecting leaves, stems, fruits and roots of the thorny ogapi to prepare the extract, and then spray freezing the powder of the thorny oocyte extract; Pre-treat the raw soybeans and mash them in the same manner as in the case of preparing a conventional meju, and then, preparing 100% by weight of the powder of the thorny oocyte extract in 100 parts by weight of the raw soybean, and molding them into a meju shape to dry the meju; Fermentation step of fermenting the meju in the same conditions as conventional meju; Washing the surface of the fermented meju with running water and washing and drying the surface of the meju dried in sunlight; Mixing salt and water in a weight ratio of 1: 3 to 5, and then mixing the powder of prickly pear extract to make salt water, and dipping the meju into the poison; A first ripening step of ripening the poison as in the case of making a general miso; After passing through the aging step, the solids to be miso in the dock, and then, the method of producing soybean paste using thorn oak, characterized in that the second aging by adding meju powder, rice paste, salt, etc. as usual [Claim 2] The method of claim 1, wherein in the preparation of the powder of thorny ooga extract, the mixture of leaves, stems, fruits, and roots of thorny ogapi is mixed in a weight ratio of 3: 1: 1: 1. The method of claim 1, wherein the amount of powder of the thorny ogai extract to be mixed with the brine is 1/3 to 1/5 of the amount of salt to be added. The method of claim 1, wherein the second aging is a method of producing miso using visible organs, characterized in that to mix the powder of the visible organ extracts 2-5 parts by weight of miso weight In the functional soy sauce manufacturing method, Harvesting and selecting leaves, stems, fruits and roots of the thorny ogapi to prepare the extract, and then spray freezing the powder of the thorny oocyte extract; Pre-treat the raw soybeans and mash them in the same manner as in the case of preparing a conventional meju, and then, preparing 100% by weight of the powder of the thorny oocyte extract in 100 parts by weight of the raw soybean, and molding them into a meju shape to dry the meju; Fermentation step of fermenting the meju in the same conditions as conventional meju; Washing the surface of the fermented meju with running water and washing and drying the surface of the meju dried in sunlight; Mixing salt and water in a weight ratio of 1: 3 to 5, and then mixing the powder of the thorny oocyte extract to make salt water, and dipping the meju into the poison; A first aging step of aging the poison as in the case of normal soy sauce preparation; After the aging step, the method of manufacturing soy sauce using the thorny ogapi, characterized in that the soy solution is filtered from the poison and decocted in the same way as usual. The method for preparing soy sauce using thorny ogapi according to claim 5, wherein the powder of thorny oocyte extract is characterized in that the mixing of leaves, stems, fruits, and roots of thorny oocytes is at a weight ratio of 3: 1: 1: 1. The method of claim 5, wherein the amount of powder of brambles mixed with brine is 1/3 to 1/5 of the amount of salt to be added.