KR20090089182A - Low salted-soybean paste using onion and five grains, and the preparation method thereof - Google Patents

Abstract

A low salted-soybean paste using onion and five grains, and the preparation method thereof are provided to make quick ripening and to prevent degeneration among the fermentation and storage. A low salted-soybean paste using onion and five grains soy-bean koji 63 weight% through 53, steamed mixed grain 30 weight% through 20, salt 8 weight% through 10, onion powder 2 weight% through 3, and water. The mixed cereals include rice, barley, and millet. Salted koji is manufactured by mixing koji 63 weight% through 53 with salt 10 weight% through 8. The salted koji is mixed with the mixed cereals and onion powder. The mixture sealed is aged at 30‹C through 25 for 1-2 month.

Description

Low salted-soybean paste using onion and five grains, and the preparation method

The present invention relates to a low-salt onion five-grain miso and a method for manufacturing the same, and more specifically, to a soybeans, mixed grains of rice (rice, barley, tea, tea) and onion powder are added, and the salt content is 1 /. It relates to a low-salt onion five grains miso reduced to 2 and a method of manufacturing the same.

Traditional Korean doenjang is made by boiling soybeans and making mejus that produce a lot of enzymes that can break down carbohydrates or proteins by breeding various bacteria or fungi that are attached to the surface of soybeans or existing in the natural environment. It is prepared by fermenting fermentation for several months in brine and filtering it.

Soybean paste is used as a condiment and is widely used as an amino acid source food because amino acids are produced by decomposing proteins containing about 40% in soybeans. In addition, soybeans contain high levels of phytoestrogen, which acts as a female hormone in the body, such as daizein, and have anti-oxidant effects to eliminate free radicals generated in the body, thereby preventing cancer, high blood pressure, and diabetes. The healing effect is high, and the fermented soybean paste is known to increase the content of phytoestrogens significantly during fermentation.

However, despite the above usefulness of doenjang, there is a concern that a large amount of salt contained in doenjang may cause the development of lifestyle diseases such as hypertension. Accordingly, research on low-salt miso has been actively conducted, and researches on the development of manufacturing methods using various functional materials have been conducted to increase the functionality of miso.

Looking at the conventional techniques for low-salt miso and functional miso, the method of manufacturing low-salt miso (Korean Patent Application No. 10-1995-0042926), the manufacturing method of natural seasoning low-salt miso (Korean Patent Application No. 10-1995-0052255), low salt There are soybean paste spread including miso and its manufacturing method (Korean Patent Registration No. 10-0560581), but practical low salted soybean products have not been released yet. This is because fermentation of doenjang is not a controlled fermentation performed in a closed sterilization container but is fermented under a natural environment using poison, which is almost an open fermentation method, and because sensory evaluation of doenjang due to low salt has a low disadvantage. Moreover, if the salt concentration is lower than 10% during natural fermentation, not only is there a high possibility of deterioration during fermentation, but also easily deteriorates during distribution, since it is very difficult to sterilize soybean paste in solid form, so it is shipped without sterilization. to be.

On the other hand, miso was used in neighboring countries early in Japan. Japanese miso miso is fermented and matured soybeans mixed with 20% to 40% of koji made from rice in steamed soybeans. Miso soup cooked in Japanese miso soup has high sweetness unlike Korean miso soup, and it can be drunk like soup. However, the taste is monotonous and the moisture content is high, so the preservation is low.

The present inventors have made every effort to improve the quality of traditional doenjang, while reducing the salt content compared to the traditional Japanese miso or traditional miso, while having excellent sensory properties and the nutritional effect of nutrients, even low salt Nevertheless, the focus has been on producing highly conserved miso. In addition, the present inventors used concoji in the production of Japanese miso, in view of the difficulty in producing a koji due to the viscosity of the grains used in the present invention, such as a tea plant and a tea plant, in contrast to the use of rice koji.

As a result, the present inventors have improved the antioxidant activity that can suppress or eliminate the generation of free radicals in the body causing the development of the adult disease by adding onion powder to low-salt miso, increased palatability, five grains except soybean (rice, rice , Barley, crude, sorghum) led to the present invention for producing low salted miso with high free and essential amino acid content and high organoleptic properties.

Accordingly, it is an object of the present invention to provide a low salted miso having excellent organoleptic properties. In addition, it provides a method of preparing low-salt miso without fermentation and degradation during fermentation and storage compared to general doenjang.

The object of the present invention is to reduce the content of salt to 1/2 level in the preparation of traditional doenjang, and to add the onion powder and mixed grains in the fermentation of low-salt onion grains doenjang fermentation conditions of the material composition by a method of reducing the final moisture content It was established by making a doenjang, it was achieved by evaluating the quality and sensory properties of the doenjang.

The present invention is a low-salt onion prepared by adding 53 to 63% by weight of beans, 20 to 30% by weight of cooked rice, 8 to 10% by weight of salt, 2 to 3% by weight of onion powder, and 100% by weight of remaining water. It is characterized by providing five grains miso. Among the components, the mixture of the cooker, preferably rice, barley, tea (or sorghum), and the tea after mixing in a weight ratio of 1: 1: 1: 1, and may be used to increase.

In the present invention, the koji (koji) refers to the soup used for the production of fermented foods such as soy sauce, soybean paste, red pepper paste, or traditional liquor, and includes a grain, an entry, a coenzyme. In particular, salted koji in the present invention refers to salted koji mixed salt with koji.

In another aspect, the present invention is a soybean paste manufacturing step, salted koji production step and aging step, soybean paste manufacturing method comprising 53 to 63% by weight of salt mixed with 8 to 10% by weight of salt to prepare a salted koji and the Low salt onion five grains consisting of mixing 20 to 30% by weight of cooked mixed grains and 2 to 3% by weight of dried onion powder in a salted corgi, putting them in a container, applying a film and sealing them, and then aging at 25 to 30 ° C. for 2 months. It is characterized by providing a manufacturing method of miso.

In the cooking method of the cooker mixture, it is preferable to use rice, barley, kimchi, and tea after mixing in a weight ratio of 1: 1: 1: 1.

In addition, the cooked mixed grains are preferably prepared by pulverizing with 50 to 100 mesh, spraying 30% by weight of water with respect to the total amount, and steaming for 1 to 2 hours using steam.

The present invention relates to a low-salt onion five-grain miso and a method for manufacturing the same, the salt content is reduced, the risk of high blood pressure is low, the antioxidant function is increased by adding onions, the functional properties and the quality characteristics improved by the addition of five grains It has the effect of providing doenjang, and also provides a method of making doenjang which has a fast ripening rate compared to the general doenjang, and a low risk of deterioration during fermentation and storage with a low moisture content, very excellent invention in the food processing industry. .

Hereinafter, the present invention will be described in detail with reference to specific examples, but the scope of the present invention is not limited only to these examples.

Example  One : Low salt  Manufacture of Five Grains

Preparation of the ingredients

Five grains miso ingredients were used soybean, rice, barley, tea plant, tea. Soybeans Glycine max L., which is widely used for making miso, was purchased from Nonghyup. Salt was used as the Hangeum refinery salt (week, Hanju) of 99% salinity.

Five grains miso was prepared in the following four steps.

First step ( Concozy  Produce)

Soybeans were soaked in water for more than 8 hours, and then cooked at 121 ° C. for 40 minutes using a pressure cooker and then cooled to 30 ° C. Next, spread the Aspergillus oryzae seedlings to evenly spread 0.1 ~ 0.5% of soybeans, and take 1 kg each and put them in a plastic cardboard box (35 x 40 x 7.5 cm) to 30 ~ 35 ℃. Coji was prepared by incubating for 48 hours in the adjusted Cozy chamber.

Second step ( Cozy  Produce)

Salt was added to improve the stability of the enzymes contained in the soybeans prepared in the first step. 73 parts by weight, 63 parts by weight, 53 parts by weight, 43 parts by weight and 33 parts by weight of each of 9 parts by weight of salt was added and mixed evenly, each of the salt-coated was stored in a storage room of 10 ~ 15 ℃.

3rd stage Mixed  Produce)

After mixing rice, barley rice, tea and tea at a weight ratio of 1: 1: 1: 1, crush into 50 ~ 100 mesh particle size, spray water evenly to 30% of the total amount, and steam on rice cake Steamed for 1 hour and cooled to room temperature.

4th stage (whole grain miso Manufacturing  ferment)

In the salted koji prepared in the second step, the mixture of the third step of the cooker after mixing and then aged to prepare a low salt five-grain miso. The salt and water content were fixed, and low salt five-grain miso was prepared by varying the ratio of soybean content and mixed grains. The salt content was unified to 9 wt% corresponding to half of the general miso salt content for the production of low salt miso, and was adjusted to 100 wt% by adding the remaining water.

Concozy 73, 63, 53, 43, and 33 parts by weight of salt mixed with 9 parts by weight of salt in the rice: barley rice: jangjang: chajo 1: 1: 1: 1: mixed mixture of 10, respectively, Mix 20, 30, 40, and 50 parts by weight into a screw mixer, mix well, put it in a container, apply a film to the surface of the miso to prevent contact with air, close the lid, seal it, and mature at 25 ℃ for 2 months Five grains doenjang was prepared, and the prepared doenjang was named low salt five grains doenjang A, B, C, D and E, respectively.

Component ratios of the prepared low salt five grains miso are shown in Table 1 below.

Composition ratio of Onion Five Grains (in parts) Type of miso Concozy Mixed Songs ^{1 )} Salt water system Onion Soybean Paste A 73 10 9 8 100 Onion Soybean Paste B 63 20 9 8 100 Onion Soybean Paste C 53 30 9 8 100 Onion whole grain miso D 43 40 9 8 100 Onion whole grain miso E 33 50 9 8 100 ¹⁾ Mixed grain means rice: barley rice: jangjang: tea sauce mixed with 1: 1: 1: 1

Experimental Example  One : Low salt  Sensory Evaluation of Five Grains

In Example 1, the sensory evaluation of the low salt five grains miso prepared by varying the content of soybeans and mixed grains. Sensory test was performed by cooking with doenjang stew.

Add 100 g of anchovy stew and 4 g of water to anchovy and 40 g of kelp. The sensory test was carried out by adjusting to ℃.

The sensory test was conducted by 25 sensory personnel consisting of college students and graduate students who majored in food engineering, focusing on sweet taste and overall acceptability.The 9 point hedonic scale method (Meilgaard M, Civille GV, Carr BT. 1987. Sensory evaluation techniques.CRC Press, Inc., Boca Raton, Florida, USA p 39-112), none or very dislike (1 point), very weak or dislike (2 points), usually weak or moderately dislike (3 points) Slightly weak or slightly disliked (4 points), neither weak nor strong (5 points), slightly strong or slightly good (6 points), moderately strong or moderately good (7 points), strong or good (8 points), and Very strong or very good (9 points).

The measurement results are shown in Table 2.

Sensory Evaluation of Five Grains in Soybean Paste with Different Contents  Metric  Five Grains miso A Whole grain miso B Whole grain miso C Whole grain miso D Whole grain miso E Sweetness ¹⁾  5.61 ± 0.51  5.81 ± 0.71    6.50 ± 0.39   6.71 ± 0.53    6.75 ± 0.31 Comprehensive preference diagram ²⁾  5.53 ± 0.28  6.51 ± 0.43    6.06 ± 0.45   5.71 ± 0.28    5.51 ± 0.45 ¹⁾ Very low (1 point) was evaluated as very good (9 points). ²⁾ Very poor (1 point) to very strong (9 points).

As a result of the measurement, sweetness increased as the content of mixed grains increased, but in the general taste diagram, five grains miso B and C showed the best preference. When the content of mixed grains was less than 10% by weight, the bitter taste increased, so that the sensory evaluation was not good, and when it was more than 30% by weight, the fragrance peculiar to the miso was so weak that the sensory evaluation was not good. Therefore, it was confirmed that the optimal mixed grain content is 20 to 30% by weight, and in the following experiment, only the five grains miso B and C were tested.

Example  2 : Low salt Of Onion Five Grains  Produce

Onion powder was prepared by adding onion powder to the low salt whole grain miso prepared in Example 1. Onions were harvested from Changnyeong, Gyeongsangnam-do, and dried and pulverized. Different onion contents were added to determine the optimum content of onion powder.

Low-salt onion five grains doenjang is the same to perform the first step to the third step of the low salt five grains doenjang prepared in Example 1, after the third step to add the following step 3-1, performing the fourth step Prepared.

First step (preparation of concoji) to third step (preparation of steamed mixed grains)

It carried out similarly to Example 1.

Step 3-1 (Preparation of Dry Onion Powder)

After washing the onions clean, thinly sliced and dried sufficiently until the water content is 5 ~ 10% using a hot air dryer at 50 ~ 60 ℃ and then crushed 100 mesh particle size using a crusher. The same quality can be obtained by using commercially available onion powder.

4th step (Preparation of onion onion miso)

In the salted koji prepared in the second step, the mixture of the third mixture of the cooker and the dried onion powder of step 3-1 and then aged to prepare a low-salt onion five grains doenjang. Salt was unified to 9% by weight, onion powder was added 2, 3, 4, 5% by weight, respectively, based on the optimum soybean and steam mixed grain content of Experimental Example 1 B and C. Doenjang prepared by aging for 2 months was named as low-salt onion 5-grain doenjang B-2, B-3, B-4, B-5 and C-2, C-3, C-4, C-5. The ingredient ratios of the prepared onion 5-grain doenjang are shown in Table 3 below.

Composition ratio of Onion Five Grains (in parts) Type of miso Concozy Mixed Songs Salt Onion Powder water system Onion Soybean Paste B-2 63 20 9 2 6 100 Onion Soybean Paste B-3 3 5 100 Onion Soybean Paste B-4 4 4 100 Onion Soybean Paste B-5 5 3 100 Onion Soybean Paste C-2 53 30 9 2 6 100 Onion Soybean Paste C-3 3 5 100 Onion Soybean Paste C-4 4 4 100 Onion Soybean Paste C-5 5 3 100

Experimental Example  2 : Low salt Of Onion Five Grains  Sensory evaluation

In Example 2, the sensory evaluation of low-salt onion grains prepared with different onion powder contents was carried out. The method was carried out in the same manner as in Experiment 1, the sensory evaluation results are shown in Table 4.

Sensory Evaluation of Onion Soybean Paste with Different Onion Powder Contents Kinds sweetness Comprehensive Preference Onion Soybean Paste B-2 6.25 ± 0.61 6.85 ± 0.31 Onion Soybean Paste B-3 6.31 ± 0.71 7.01 ± 0.43 Onion Soybean Paste B-4 6.48 ± 0.39 6.23 ± 0.28 Onion Soybean Paste B-5 6.56 ± 0.45 6.01 ± 0.39 Onion Soybean Paste C-2 6.95 ± 0.51 6.35 ± 0.41 Onion Soybean Paste C-3 7.00 ± 0.39 6.56 ± 0.45 Onion Soybean Paste C-4 7.15 ± 0.28 6.10 ± 0.19 Onion Soybean Paste C-5 7.19 ± 0.57 5.95 ± 0.51 ^{1) The} evaluation was very low (1 point) to very strong (9 points). ²⁾ Very poor (1 point) was evaluated as very good (9 points).

As a result, the sweetness increased as the content of onion powder increased. In the general preference drawing, adding onion powder in the range of 2% by weight to 3% by weight generally showed the best results. When the onion powder was added below 2% by weight, the flavor of the onion was not felt at all. Therefore, the optimum content of onion powder was determined as 3% by weight, and in the following experiments, only onion-grain miso B-3 and C-3 were tested.

Comparative example  One : Control  Preparation of Doenjang

In the manufacturing method of low-salt onion five grains miso in Example 2, except the mixed grains and onion powder was prepared a general miso as a control. The ingredient ratios of the prepared general doenjang are shown in Table 5.

Composition ratio of control soybean paste Type of miso Concozy Mixed Songs Salt Onion Powder water system Control miso 34 0 16 0 50 100 Onion Soybean Paste B-3 63 20 9 3  5 100 Onion Soybean Paste C-3 53 30 9 3  5 100

Experimental Example  3: Invention Low salt Of Onion Five Grains  Quality evaluation

For the quality evaluation of low-salt onion cereals, pH, total bacterial count, sugar content, color, free amino acid content and sensory test were performed and compared with normal doenjang (16% salinity: see Table 1). The analysis was performed in three replicates and the mean and standard deviation were measured. The sensory evaluation was expressed as the mean and standard deviation of 25 sensory personnel. Significance test was performed by Duncan's multiple range test using version 12 SPSS (Statistical Package for Social Sciences, SPSS Inc., Chicago, IL, USA) soft-ware package (Chae SI, Kim BJ. 1995. Statistical Analysis for SPSS / PC . Bubmoon Publishing Co Seoul, Korea p 66-75)

pH , Total bacteria , Sugar and color measurements

The pH was homogenized by adding 20 mL of distilled water to 10 g of soybean paste and measured with a pH meter. The total bacterial count was diluted sequentially with sterilized 1% peptone water, mixed with nutrient agar (Nutrient agar, Becton, Dickinson & Co., USA), and cultured for 48 hours at 37 ° C. colony) was counted. Sugar content was measured by a sugar meter (Atago N-1α, Japan). The color of doenjang is homogenized by adding 20 mL of distilled water to 10 g of doenjang and then chromatograph (Chromameter, CR-200, Minolta Camera Co., Osaka., Japan) to adjust brightness (L *), redness (a *) and Yellowness (b *) was measured.

The measurement results are shown in Table 6 below.

Comparison of Key Quality Indicators of Low Salt Onion Five-grain Soybean Paste  Metric Control miso Onion Soybean Paste B-3 Onion Soybean Paste C-3  pH 5.48 ± 0.13 ^{a, 1)} 5.13 ± 0.09 ^b 4.82 ± 0.17 ^c  Total bacterial count (Log CFU / g) 6.12 ± 0.23 ^c 6.73 ± 0.18 ^b 7.45 ± 0.27 ^a  Sugar content (%) 8.98 ± 0.46 ^c 12.42 ± 0.47 ^b 13.80 ± 0.52 ^a  Brightness (L *) 37.00 ± 1.12 ^c 41.61 ± 0.66 ^b 44.17 ± 0.37 ^a  Redness (a *) 7.60 ± 0.27 ^a 6.45 ± 0.41 ^bc 6.24 ± 0.07 ^c  Yellowness (b *) 11.37 ± 0.63 ^a 9.76 ± 0.87 ^bc 9.00 ± 0.24 ^{c 1) The} data is the mean of three measurements and the standard deviation, and different characters are significant at the 5% level.

As shown in Table 6, it was 5.48 in general doenjang, but low salted onion five-grain miso B-3 with 20% grain added was 5.13, and low salted onion-grain miso C-3 with 30% cereal was 4.82 in low-salt miso. The higher the grain addition rate, the lower the tendency.

The total bacterial counts were 6.12 log CFU / g in the control group, but 6.53 log CFU / g in B-3 doenjang and 7.45 log CFU / g in C-3 doenjang. Highest in miso.

The sugar content of B-3 and C-3 doenjang was 12.42 ~ 13.80 brix, but was lower at 8.98 in control doenjang.

The brightness of doenjang was 41.61 ~ 44.17 in B-3 and C-3 doenjang which added grains as compared to control doenjang 37.00. The control miso had a redness and yellowness of 7.60 and 11.37, respectively, higher than B-3 miso (6.45 and 9.76) and C-3 miso (6.24 and 9.00).

As a result, low-salt onion-whole grain doenjang added with onions had a higher degree of ripening, higher sugar content, and a brighter color than normal soybean paste.

Free amino acids  Content measurement

Free amino acid content is measured according to the method of Seo (Seo SS, Kim MH, No HK, Kim SD. 2002. Cooking characteristics of coated rice with water homogenate of citrus fruits peel.J East Asian Soc Dietary Life 12: 318-325). It was. That is, homogenized by adding anhydrous ethanol to a certain amount of doenjang and centrifuged (4,000 x g, 15 min). The residue was extracted twice with 85% ethanol and concentrated under reduced pressure at 40 ° C. The concentrate is degreased with diethyl ether and nitrogen (N ₂ ) The ether was removed under air flow, dissolved in lithium citrate buffer (pH 2.2), filtered through a 0.45 μm membrane filter and analyzed with an amino acid autoanalyzer (Biochrome 20, USA). . At this time, the column is Ultrapac II cationic resin 250 mm, the buffer is pH 2.80, 3.00, 3.15, 3.50, 3.55 citrate buffer, buffer flow rate 20 mL / hr, ninhydrin Flow rate 20 mL / hr, column temperature 35 ~ 80 ℃, chart speed 2 mm / min, injection amount was 40 μL.

The measurement results are shown in Table 7 below.

 Comparison of Free Amino Acid Contents of Low Salt Onion Five-grain Soybean Paste of the Invention (mg / 100 g) Free amino acids and derivatives thereof    Control miso Onion Soybean Paste B Onion Soybean Paste C Alanine 888.25 1,708.75 1,507.25 β-alanine 180.47 361.63 410.88 L-α-Aminoadipic acid 75.78 128.50 122.88 D, L-β-Aminoisobutyric acid 26.45 18.00 13.00 r-amino-n-butyric acid 16.52 65.00 66.00 L-Anserine 6.49 19.50 16.13 Arginine 946.22 1,562.88 1,406.50 Asparagine 52.17 120.00 114.00 Aspartic Acid 733.61 1,109.63 1,096.50 L-Carnosine 2.45 5.00 24.50 L-Citrulline   20.06 47.50 44.50 Cystathionine  93.03 138.00 134.75 Cystine   18.40 4.20 4.00 Ethanolamine  90.26  146.63 143.88 Glycine 620.73 919.63 805.50 Glutamic acid 1,542.85 2,315.25 2,033.50 L-Homocystine 27.15 48.63 51.50 Histidine 220.04 321.50 274.38 δ-Hydroxylysine 235.13 445.63 439.13 Isoleucine * ^{, 2)} 802.38 1131.63 964.25 Leucine * 1,247.13 2,009.50 1,737.63 Lysine * 785.66 1434.38 1,276.25 Methionine *  207.18 336.75 291.75 1-Methyl-L-histidine 3.25 8.00 14.88 3-Methyl-L-histidine 70.15  100.00 84.75 L-Ornithine 12.35 20.88 19.75 Phenylalanine * 625.68 1,011.63  878.50 O-Phospho-L-serine 21.27 45.13 46.63 O-Phosphoethanolamine 50.18 101.25 114.25 Proline 720.35 1,498.13 1,388.75 Serine 914.43 1,405.00 1,224.25 Threonine * 625.39 921.63 798.00 Tyrosine 225.15 435.88 489.38 Valine * 806.13 1,323.00 1,141.63         Total Essential Amino Acids  5,099.55 (100) 8,168.52 (160) 7,088.01 (139)         Total free amino acid 12,912.74 (100) 21,268.65 (165) 19,179.43 (149) ¹⁾ Data is average of two measurements.

As a result, as shown in Table 7, the total free amino acid content was 12,913 mg / 100 g in control doenjang, but 21,269 mg / 100 g in B-3 doenjang and 19,179 mg / 100 g in C-3 doenjang. 49-65% were high in miso. Total essential amino acid content was 5,100 mg / 100 g in control doenjang, but 8,169 mg / 100 g in B-3 doenjang and 7,088 mg / 100 g in C-3 doenjang.

The free amino acid contained in doenjang is a very important nutrient for Koreans whose cereals are staple foods. It plays a role not only as a supplement to the amino acids lacking in grains but also as a flavoring flavor. Amino acids are a key indicator of the quality of miso. Low-salt, five-grained miso A containing onions has alanine, glycine, lysine, and asparagine and aspartic acid, which have a sweeter taste than those of B or regular miso. acid) and glutamic acid, and high content of various functional amino acids.

In general, the free amino acid content of doenjang is known to vary according to the mixing ratio of raw materials, fermentation method, temperature and duration, which is closely related to the activity of enzymes involved in protein degradation during fermentation. Therefore, in this study, the addition of 20% onion and steamed mixed grains (rice, barley, millet and crude) (low salted onion five grains doenjang B-3) is considered to be the most fermented.

Experimental Example  4 : Invention Low salt Of Onion Five Grains  Sensory evaluation

Sensory evaluation was performed on the present invention low-stained onion five-grain miso B-3 and C-3. Sensory evaluation method was carried out in the same manner as in Experimental Examples 1, 2. Soybean paste for sensory test, put anchovy 25g, kelp 10g in 1,000mL of water and boil it for 10 minutes, dissolve the doenjang and boil it a little. The temperature was adjusted to 55 ° C.). The sensory test was conducted by 25 sensory personnel consisting of university students and graduate students who majored in food engineering. The taste of salty, sweet, sour, bitter, savory, Astringent taste, color, flavor, and overall acceptability were measured by the 9 point hedonic scale method (Meilgaard M, Civille GV, Carr BT. 1987. Sensory evaluation techniques.CRC Press, Inc. , Boca Raton, Florida, USA p 39-112) or not at all (1 point), very weak or dislike (2 points), usually weak or normal dislike (3 points), slightly weak or slightly dislike (4 points) ), Neither weak nor strong (5 points), slightly strong or slightly good (6 points), moderately strong or moderately good (7 points), strong or good (8 points), and very strong or very good (9 points) Evaluated as.

The measurement results are shown in Table 8.

Sensory test results of the present invention low salt onion grains  Metric  Control miso Onion Soybean Paste B Onion Soybean Paste C Salty ¹⁾ 7.50 ± 0.62 ^{a, 10)} 4.06 ± 0.86 ^b 4.31 ± 0.42 ^b Sweetness ^{2 )} 4.41 ± 0.81 ^b 6.31 ± 0.71 ^a 7.00 ± 0.39 ^a Sour ³⁾ 3.81 ± 0.75 ^a 3.70 ± 0.12 ^a 3.99 ± 0.97 ^a Bitter taste ⁴⁾ 5.09 ± 0.17 ^a 2.56 ± 0.51 ^b 2.51 ± 0.48 ^b Sweet taste ⁵⁾ 4.76 ± 0.33 ^b 7.06 ± 0.91 ^a 6.47 ± 0.35 ^a Astringent taste ⁶⁾ 2.06 ± 0.13 ^a 2.07 ± 0.14 ^a 1.96 ± 0.36 ^a Symbol for color ⁷⁾ 4.96 ± 0.94 ^b 7.10 ± 0.00 ^a 6.86 ± 0.52 ^a Symbolic for smell ⁸⁾ 5.40 ± 0.42 ^b 7.17 ± 0.59 ^a 6.51 ± 0.48 ^a Comprehensive preferences ^{9 )} 5.31 ± 0.21 ^b 7.01 ± 0.43 ^a 6.56 ± 0.45 ^{a 1-6)} evaluated as being very low (1 point) to very strong (9 points). ^7-9) Very poor (1 point) to very good (9 points). ^{10) The} data shows the mean and standard deviation of 25 sensory personnel, indicating that different characters are significant at the 5% level.

As a result of sensory evaluation, low-salt onion kojang doenjang showed about 1/2 of salty strength compared to 16% of salt in the soy sauce. Preference was also significantly high. In addition, the strength of bitter taste was shown to be moderate in control doenjang, but it was markedly low in low-salt onion and soybean paste. Both the sour and astringent tastes were low and there was no clear difference. Onion grain miso B and C showed no significant difference, but the average value of B miso was generally good.

Claims (5)

Soybeans 53 to 63% by weight, cooked mixed 20 to 30% by weight, salt 8 to 10% by weight, onion powder 2 to 3% by weight and the remaining water is prepared by consisting of 100% by weight of low-salt onion whole grain miso. The low-salt onion whole grain miso according to claim 1, wherein the mixture of cooked rice is cooked after mixing rice, barley, millet and crude in a weight ratio of 1: 1: 1: 1. In the soybean paste manufacturing step, salted koji production step and aging step, 53 to 63% by weight of salt mixed with 53 to 63% by weight of salt to prepare a salt coated and mixed with 20 to 30% by weight of cooked cooked powder and dried onion powder 2-3 to The method of producing a low-salt onion five grains doenjang characterized in that it comprises a step of aging for 1-2 months at 25 to 30 ℃ after applying the film and sealed in a container. 4. The method of claim 3, wherein the cooker is mixed with rice, barley, tea and tea at a weight ratio of 1: 1: 1: 1 and then cooked. The method of claim 3, wherein after grinding the cooker mixed with 50 to 100 mesh, 30% by weight of water is sprayed on the total amount and steamed for 1 to 2 hours using steam. Manufacturing method.