KR20130083991A - Production of fermented sauce from wild herbs and vegetables protein - Google Patents

Abstract

PURPOSE: A production method for soy sauce using protein from wild grass is provided to maintain physiologically active agents in the wild grass to soy sauce, and to secure excellent flavor. CONSTITUTION: Wild grass soy sauce is obtained by salting and fermenting fresh wild grass or dried wild grass after mixing with the main ingredients and without sterilizing. The main ingredients include broccoli leaf and stem, carrot leaf and stem, barley buds, arrowroot leaf and stem, and Tetragonia tetragonoides leaf and stem. [Reference numerals] (AA) Vegetable (broccoli leaves, carrot leaves, barley sprout, arrowroot leaves, Tetragonia tetragonioides); (BB) Washing and crushing; (CC) Add salt; (DD) Seeds (enzyme); (EE) Fermentation and aging; (FF) Juicing and filtering; (GG) Sterilizing and concentration; (HH) Standardization; (II) Packing

Description

Production of Soy Sauce Using Wild Vegetable-Containing Protein {Production of fermented sauce from wild herbs and vegetables protein}

The present invention relates to a production method of wild vegetable soy sauce, and more specifically, to obtain a sugar and protein degradation products of wild vegetable by fermentation or enzymatic digestion and ripening process using wild vegetable with high protein content. It is about.

Soy sauce is a traditional fermented food, which includes soy sauce made from soybeans and fish sauce made from fish and shellfish. Today, acid decomposition, enzymatic digestion, etc. are used for manufacturing properties in addition to the traditional method of fermenting and extracting soybean or shellfish protein. It is used, and soy sauce with various additives has been commercialized for the purpose of improving flavor and enhancing functionality such as yeast extract and herbal ingredients.

Soybean is a representative vegetable protein source with high protein content, and is processed and used in tofu, soy milk, in addition to soybean and soy sauce, and the fat content is also about 20%, so that extracted and purified soybean oil is widely consumed.

Fish and shellfish used foods are made of various salted products in Korea, and soy sauce is consumed as fermented seasoned food in other Asian countries than in Korea.

Today, various trace amounts of physiological activity are widely grown and contained, including wild vegetables such as wormwood, chopsticks, bamboo shoots, butterbur, vegetables such as broccoli, cabbage, lettuce, radish, carrot, spinach, mallow, chard, parsley, and barley sprout. The research on the substance is being studied, but it is limited to this. Therefore, it is not practically applied except for some processed products such as powdered and fermented extract, and the research on the utilization of protein contained in wild vegetables is hardly conducted. .

In the case of conventional soy (soybean) soy sauce or fish liver, sterilization of the material and the addition of salts around 20% is an essential process to prevent deterioration during the fermentation process. Meju was used in the fermentation process. It is grown to produce industrial soy sauce. Conventional techniques using wild vegetables include "manufacturing and characteristics of brewed soy sauce using wild vegetables" (Kil, Il-Joon et al., KOREAN J. FOOD SCI.TECHNOL., Vol. 31, No.5555, pp. 1203-1210 (1999). ) Describes the characteristics of soy sauce prepared by replacing 10 ~ 20% of the amount of soybean and wheat soybeans, deodeok, gom smell, and comfrey, and the Korean patent application No. 10-2008-0002092 In the manufacturing method), a technique used for soaking is disclosed, and in Korean Patent Application No. 10-2003-0002408 (soy sauce and soybean paste prepared using sesame gourd), 9% by weight of sesame gourd with high protein content is added to Meju. Soy sauce and soybean paste manufacturing technology has been improved, the fermentation broth using the herbal medicine (Patent Application No. 10-2006-0001105), plant fermentation extract (Korea Patent Application No. 10-2006-0056135), vegetable ingredients Condiment Stock Containing (Korean Patent Application No. 10 -2003-0032524), but only the technical contents such as functional enhancement, mineral reinforcement, flavor improvement, etc. are disclosed, but in the prior art, a technique for manufacturing soy sauce using only wild vegetables was not found.

 If you use sesame leaves, broccoli leaves, barley sprouts, carrot leaves, and burnt vinegar with high protein content of 20% or more in wild vegetables, the preparation of soy sauce that meets food standards using only the proteins and sugars contained in wild vegetables In particular, various antibacterial, antioxidant, and antimutagenic substances contained in wild vegetables are inhibited by the propagation of decaying microorganisms, so that it is possible to prepare soy sauce with low salt concentration.

In the case of broccoli leaves or carrot leaves, the ratio of non-edible parts that are discarded in the country or used for some feed is higher than that of broccoli flowers or carrot roots, which is 50 to 90% by weight of raw vegetables. Known and used as a health food, sesame leaves grow wild enough to be regarded as environmentally destructive plants in the field and contain high amounts of protein and isoflavones compared to the root roots. Isolation and Characterization of Sesame Leaf Proteins ”(Lee Ga-Soon et al., J. KOREAN SOC. FOOD NUTR., 14 (4) 345-352 (1985)). Bunhaengcho is an edible crop called as lettuce or New Zealand spinach, but it is a medicinal plant that is not grown domestically and grows extensively on the coast of Jeju.

On the other hand, we developed processing technology for cultivated wild vegetables with high protein content and high ratio of non-commodities and non-edible parts, and through this, wild vegetables containing both bioactive substances, proteins and carbohydrates of wild vegetables The production of soy has led to the present invention.

The present invention is soy sauce prepared by fermentation and ripening using only wild vegetables, unlike soy sauce using soybean (beans) or fish and shellfish or soybeans soaked with wild vegetables or fermented by simply adding or adding the extract to fermentation. It is an edible wild vegetable with high protein content, which is easy to obtain, and has high economic value. It is used to produce wild vegetable soy sauce that has excellent flavor compared to conventional soy sauce and contains bioactive ingredients in wild vegetables. have.

In order to achieve the above object, among the edible wild vegetables grown or grown in the area where the present inventor resides, the nutritional value such as the utility value, non-product generation amount, easy supply and demand, and nutritional value of protein content, etc. The main ingredients for the production of wild vegetable soy sauce were broccoli leaves, carrot leaves, barley shoots, sesame leaves, rowancho, non-product broccoli flowers, and non-product carrots.

In the present invention, it is not limited to using any one kind as the above materials, and may be used in the preparation of soy sauce by mixing two or more kinds in consideration of supply and demand and economical efficiency.

Achieving the object of the present invention is a process of washing and grinding the harvested wild vegetables so that the protein and sugars in the wild vegetable material can be effectively decomposed soy sauce, drying process to reduce the moisture contained in the wild vegetables, soy sauce Standardization of salting process for manufacturing, fermentation or enzyme addition process to decompose protein and sugars containing wild vegetables, juice process to remove insolubles and suspended solids, sterilization and filtration process to remove live fermentation microorganisms, and standardize total nitrogen content of soy It consists of a concentration process to make.

In the production method of wild vegetable soy sauce according to the present invention, broccoli leaf, carrot leaf, barley sprout, sesame leaf, rowancho may be used one or more, preferably broccoli leaf and stem 30 ~ 50% by weight, carrot leaf and stem 20 ~ It can be used by mixing in the ratio of 30% by weight, 10-20% by weight of barley, 10-20% by weight of sesame leaves, and 5-10% by weight of vinegar.

In the present invention, the wild vegetables supplied in the present invention can be prepared in soy sauce through washing, grinding, salting, fermentation, sterilization, concentration, and filtration process when used as raw vegetables, and washing, drying, watering, salting, fermentation, It can be made into soy sauce through sterilization and filtration.

In the present invention, in order to promote the dissolution and elution of the protein and the sugar, 1 to 5% by weight of malt or amylase (glucose) and cerulase (fibrilase) are added at 0.1 to 0.5% by weight. , 1 to 5% by weight of an improved meju powder made by inoculating Aspergillus oryzae spawn or 0.1 to 0.5% by weight of an acidic protease (proteinase) at 20 to 40 ° C. for 1 month to It is fermented for 3 months, preferably 1% by weight of malt and 1% by weight of improved meju powder to ferment for 1 month or more to prepare soy sauce.

The salt concentration of the soy sauce according to the present invention is 8 to 15% by weight, preferably 10% by weight, and before fermentation, the wild vegetable material may be used as raw vegetables or dried, but dried without sterilization for maintaining flavor and fermentation of wild vegetables. It is also preferable to use at low temperature drying or sun drying.

In the production of wild vegetable soy sauce according to the present invention, instead of using soybean or seed meal, wild vegetable is used as a main raw material, and the manufacturing process is not limited to a specific process.

As described above, wild vegetable soy sauce prepared according to the method of the present invention is not different from conventional soy sauce in amino acid content and provides various functionalities of physiologically active substances, and can be used as a seasoning with high economic value of abundant resources. In addition, since the sterilization treatment of the material before fermentation is not required, the process is simplified and the manufacturing cost is reduced.

1 is a view showing a manufacturing process of soy sauce using wild vegetable vegetables according to the present invention.
Figure 2 is a diagram showing a manufacturing process of soy sauce using the dried wild vegetables according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. However, the present invention is not limited to the following examples.

1 is a view showing a method of manufacturing soy sauce using wild vegetables vegetables of the present invention after transporting the wild vegetables harvested from the mountain region to the factory to wash the foreign matters, such as 40 to 80 mesh (mesh) degree 1% of improved meju powder was made by adding malt and Aspergillus oryzae , which are commercially available to promote the decomposition of sugars and proteins. The mixture was added to the mixture by weight% to be uniformly stirred, fermented and aged at a temperature of 30 ° C. for at least 1 month, and then the total nitrogen content of the soy stock solution obtained by juice and filtration was measured, and the nitrogen content was 30% at 90 ° C. to at least 0.8% by volume. After sterilization for 10 minutes, concentrated under reduced pressure at 60 ℃ to prepare a standardized soy sauce stock solution and package.

Soybean fermentation broth obtained after fermentation aging in the process of Figure 1 can be produced soy standardized through a concentration process with a total nitrogen amount of 0.4 to 0.6% by volume.

2 is a view showing a method of manufacturing soy sauce using the dry wild vegetables of the present invention after transporting the wild vegetables harvested from the mountain region to the factory to wash to remove foreign substances and the like or using a dryer at 40 ℃ or less Dried so that moisture is less than 15% by sun-drying, then sealed and used for the preparation of wild vegetable soy sauce. Dry pulverized dry vegetables to a particle size of 40 to 80 mesh (mesh), add water so that the total nitrogen concentration of the fermentation broth after fermentation and fermentation broth is 0.8% by volume or more, and add salt to 15% by weight, sugar and In order to promote the decomposition of protein, commercially available malt and Aspergillus oryzae were added to 1% by weight of the improved meju powder, which was made as a seed, followed by uniformly stirring and mixing. After fermentation and fermentation, the obtained juice and filtration are sterilized at 90 ° C. for 30 minutes, and then the total nitrogen content is measured.

Soybean fermentation broth obtained after fermentation aging in the process of Figure 2 can be produced standardized soy sauce without performing the concentration process to a total nitrogen content of 0.8 to 1.0% by volume.

In the configuration of the present invention, as shown in the process of Figures 1 and 2 there is no fear of deterioration due to proliferation of salt-resistant lactic acid bacteria and yeast through anaerobic fermentation due to the characteristics of various bioactive substances contained in wild vegetables Unlike soy sauce preparation, it is more preferable not to sterilize the material.

Hereinafter, the configuration of the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited only to the following Examples.

Example 1 Preparation of Soy Sauce Using Wild Vegetables

The wild vegetables used in the present example were broccoli leaves and stems, carrot leaves and stems, barley sprouts, sesame leaves, bunchocho leaves and stems, which were frozen and thawed by sealing and thawing. 40% by weight of broccoli leaves and stems, 20% by weight carrot leaves and stems, 15% by weight barley, 15% by weight sesame leaves, 10% by weight burned reef leaves and stems. Pulverization gave 48 kg of pulverized product. Here, 5 kg of natural salt, 0.48 kg of malt and 0.48 kg of improved meju powder were uniformly mixed and fermented at 30 ° C. for 1 month by closing a lid to remove fermentation gas without mixing air in a jar. The fermented fermentation broth of fermented mature vegetables yielded 37 kg of soy sauce stock solution with a total nitrogen content of 0.52% by volume, which was sterilized for 30 minutes with stirring at 90 ° C. and concentrated about 40% using a vacuum concentrator. 24 kg of wild vegetable soy sauce with a total nitrogen content of 1% by volume and a salinity of 15.3% by volume was obtained.

Example 2 Preparation of Soy Sauce Using Dry Wild Vegetables

The wild vegetables used in this embodiment were harvested and washed with broccoli leaves and stems, carrot leaves and stems, barley sprouts, sesame leaves, rowancho leaves and stems, and the moisture content was 15% or less using a hot air dryer at a temperature of 40 ° C. Was used to dry, according to the process of Figure 2 according to the solid content in the raw state broccoli leaves and stems 45% by weight, carrot leaves and stems 15% by weight, barley net 16% by weight, sesame leaves 19% by weight, The mixture was mixed at a ratio of 5% by weight of the leaves and stems, and the total amount of 8 kg was dry pulverized to a particle size of 80 mesh to obtain 7.7 kg of a pulverized product. Here, 23 kg of purified water, 5.7 kg of natural salt, 0.4 kg of malt and 0.4 kg of improved meju powder were uniformly mixed, and put into a jar so as to remove fermentation gas without mixing air, and fermented at 30 ° C. for 1 month. The fermented fermented broth fermented with vegetables was obtained by compression filtration to obtain 26 kg of soy sauce stock solution having a total nitrogen content of 0.83% by volume, which was sterilized and cooled by stirring at 90 ° C for 30 minutes, and the total nitrogen content of 0.8% by volume and 15.4% by volume of 25 kg of wild vegetable soy sauce with salinity was obtained.

Hereinafter, the configuration of the present invention in more detail through a test example, but the scope of the present invention is not limited by the following test example.

Test Example 1 Analysis of General Components of Wild Vegetables

General ingredients for wild vegetables used as a material of the present invention was measured by the average value by repeating three times according to the A.O.A.C method. As shown in Table 1, the crude protein content was high on a dry basis, and it can be seen that the use of wild vegetable soy sauce is a high quality protein source.

Crude protein (%) Crude fat (%) carbohydrate(%) Ashes (%) Broccoli Leaves 28.8 3.2 56.7 11.2 Carrot leaves 22.9 3.5 60.3 12.9 Barley grass 33.5 6.4 49.4 9.2 Sesame leaves 22.7 4.3 64.1 7.9 Rowan leaf 31.8 1.6 46.8 19.7

As a test material, broccoli leaves were harvested and harvested from both leaf stems and non-commodity buds after harvesting broccoli flower products. The carrot leaves used leaves and stems that were discarded from the mountains by separating tubers of harvested carrots. After seeding, germination and harvesting were carried out with the new shoots growing about 20cm, and sesame leaves were harvested from July to August, harvesting both the mature leaves on the stems and the young stems and leaves at the end of the stems. Bunchocho leaves were used to harvest outposts in July, which grow wild on the coast of Jeju.

In the present invention, while soybeans and seafood have been widely used industrially as a traditional main ingredient in the production of soy sauce, even in the case of cultivated vegetables and vegetables with high protein content, they are discarded because they are edible but not developed. In the case of many broccoli leaves and carrot leaves, more than 100,000 tons are generated annually in Jeju, the representative cultivation area. There is an urgent need for countermeasures. Therefore, as the industrial vegetable soy sauce of the present invention is industrialized, the effect on the primary and secondary industries through the development of new edible resources and the creation of value added will be enormous.

Claims (2)

      As a main raw material for the production of wild vegetable soy sauce, broccoli leaves and stems, carrot leaves and stems, barley sprouts, sesame leaves and stems, and rowancho leaves and stems are mixed with one or two or more kinds of raw or undried raw vegetables without sterilization treatment. Manufacturing method of wild vegetable soy sauce prepared by salting and fermentation The vegetable or vegetable soy sauce of claim 1 prepared by mixing one or more kinds of broccoli leaves and stems, carrot leaves and stems, barley sprouts, sesame leaves and stems, and rowancho leaves and stems as a main raw material for making soy sauce.

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