KR20140084598A - Functional Soybean Paste comprising Grain Syrup with Tomato Puree and Method Thereof - Google Patents

Abstract

The present invention relates to functional soybean fermented products and a method for preparing the same, and more specifically, functional soybean fermented products, such as a red pepper paste, a red pepper paste with vinegar, a soybean paste, and ssamjang (a mix of the red pepper taste and the soybean paste), containing grain syrup with tomato puree. The grain syrup with tomato puree of the present invention is a material prepared by mixing tomato puree and grain syrup and concentrating the mixture, and contains large quantities of inherent functional ingredients of tomato (lycopene, beta-carotene, vitamin A, vitamin C, vitamin E, vitamin K, etc.). Since the functional soybean fermented products of the present invention containing the functional ingredients as active ingredients have inherent functionalities of tomatoes while meeting the taste and preference of modern people, the functional soybean fermented products are beneficial to the health of modern people, and thus can be useful as a natural seasoning.

Description

TECHNICAL FIELD The present invention relates to a functional soybean paste containing tomato puree and a method for producing the same,

TECHNICAL FIELD The present invention relates to a functional soy sauce and a method for producing the same, and more particularly, to a functional soy sauce such as a red pepper sauce, a horseradish, a soy sauce, and a sesame sauce containing tomato puree sauce and a process for producing the same.

With the recent economic development, food culture has also changed a lot. Especially, it has a lot of interest about the importance of taste, color, flavor and functionality of food. Therefore, the importance of seasoning added to foods is emphasized to meet this tendency.

Korean traditional fermented food, Kochujang, is one of the most popular seasonings. Kochujang is made by fermenting with red pepper powder, meju powder, salt, water and so on. Kochujang contains sweetness of sugar produced by hydrolysis of starch, savory flavor of amino acid produced by hydrolysis of meju, capsaicin ), And the salty taste of salt is a unique seasoning in Korea. The flavor varies depending on the mixing ratio of these materials and the manufacturing method such as the immersion method, the immersion time, and the conditions of the fermentation process.

These kochujangs are relatively weak in function compared with other functionalities such as anticancer, antioxidant and blood circulation improvement of the other fermented foods such as doenjang. Also, due to the pungent taste and salty taste of kochujang, It has limitations. Recently, various kinds of food materials such as gumi japonica, kelp, caterpillar fungus, plum, strawberry, and pumpkin have been added to the kochujang and functionalities have been added to the kochujang.

On the other hand, tomato is one of the typical dry food products, and carotenoids, ascorbic acid, phenolic compound, alpha-tocophenol, vitamin A, vitamin C, vitamin E, vitamin K , And the like. Among them, carotenoid-based lycopene is known as a main ingredient. Lycopene is a natural coloring matter that shows the red color of tomatoes. It is contained in red parts such as watermelons and guava in addition to tomatoes, but it has the highest content in tomatoes.

Studies on lycopene revealed to date have been reported on the improvement of cardiovascular disease, the regulation of the immune system, the antioxidant effect and the anticancer effect. It is also reported that tomato lycopene can be more effectively absorbed into the human body by processing tomatoes such as tomato juice, paste, and ketchup, rather than consuming raw tomatoes.

Tomatoes containing these functional ingredients are used for various foods. Especially, tomatoes are used as processed foods such as ketchup and spaghetti sauce, and their utilization is very low. Most of them are made using imported paste.

Accordingly, the present inventors have found that the above-mentioned highly functional tomatoes are combined with traditional foods (especially, kochujang), so that the inherent functionality of the tomatoes is added to the tomatoes, Thereby completing the present invention.

Korean Patent Publication No. 10-2001-0074596

Accordingly, an object of the present invention is to provide a functional soy sauce capable of satisfying taste and preference of modern people with the inherent functionality of tomato.

Another object of the present invention is to provide a method for producing functional soy sauce that can meet the taste and preference of modern people with the inherent functionality of tomato.

In order to achieve the object of the present invention as described above, the present invention provides a functional soy sauce containing tomato pureesochord.

In one embodiment of the present invention, the soybean paste may be one selected from the group consisting of red pepper paste, red pepper paste, soybean paste, and sesame paste.

In one embodiment of the present invention, the tomato pureesochrals are prepared by pouring tomatoes in water, pulverizing them, and concentrating them to prepare tomato purees; Mixing the malt with water and sifting it into a sieve, adding glutinous rice powder to the filtrate, and fermenting the syrup to prepare a crude syrup; And mixing and concentrating the prepared tomato puree and crude oil at a volume ratio of 1: 1.

In one embodiment of the present invention, the tomato pureesochrone can be contained in an amount of 50 to 75% by weight based on the total weight of the whole product.

In one embodiment of the present invention, the herbarium may contain from 0.01 to 0.15 mg of lycopene per gram.

In one embodiment of the present invention, the soy sauce is selected from the group consisting of antioxidant, anticancer, hypoglycemia, diabetes prevention, digestion promotion and improvement, cardiovascular disease treatment and improvement, obesity suppression, immune control, osteoporosis prevention, It can have an anti-aging effect.

The present invention also provides a method for producing tomato puree, comprising the steps of: a) pouring tomatoes in water, pulverizing them, and then heating them at 60 캜 to concentrate them to prepare tomato puree; b) mixing the malt with water, filtering the syrup, adding glutinous rice flour to the filtrate, and fermenting the mixture at 60 ° C for 8 hours to prepare a crude protein; c) mixing the prepared tomato puree and whey protein at a volume ratio of 1: 1 to prepare tomato puree zeolite; And d) mixing the red pepper powder, meju powder and salt with the tomato puree prepared by the step c) and then fermenting the mixture.

In one embodiment of the present invention, the mixing ratio of tomato puree, red pepper powder, meju powder, and salt to be mixed in step d) is 70 to 80 parts by weight of tomato puree zeolite, 10 to 15 parts by weight of red pepper powder 7 to 8 parts by weight of meju powder, and 5 to 10 parts by weight of salt.

In one embodiment of the present invention, the herbarium may contain from 0.01 to 0.15 mg of lycopene per gram.

The tomato puree of the present invention is a concentrate prepared by mixing tomato puree and grain syrup. The functional ingredient (lycopene, beta carotene, vitamin A, vitamin C, vitamin E, vitamin K, etc.) ). ≪ / RTI > Accordingly, the functional soy sauce of the present invention containing the active ingredient as an active ingredient can be usefully used as a natural seasoning, since it has the advantage of modern people's health by adding the inherent functionality of tomato while satisfying taste and taste of modern people.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing changes in pH value of a functional kochujang containing tomato puree orchocyte according to the fermentation time of the present invention. FIG.
FIG. 2 is a graph showing changes in salinity with time of fermentation of a functional kochujang containing tomato pureesochord of the present invention. FIG.
FIG. 3 is a graph showing changes in sugar contents with time of fermentation of a functional kochujang containing tomato pureesochord of the present invention. FIG.
4 is a graph showing changes in moisture contents of the functional kochujang containing tomato puree orchocyte according to the fermentation time of the present invention.
FIG. 5 is a graph showing the change in the chromaticity of the functional kochujang containing the tomato pureesochord of the present invention with the elapse of time of fermentation (FIG. 5a: lightness, FIG. 5b: redness, and FIG. 5c: yellowness).
FIG. 6 is a graph showing the change in the total number of microorganisms in the functional kochujang containing the tomato pureesochord of the present invention over time of fermentation. FIG.
FIG. 7 is a graph showing the change of lactic acid bacteria according to the fermentation time of the functional kochujang containing tomato pureesochord of the present invention.
FIG. 8 is a graph showing changes in the content of lycopene according to the fermentation time of the functional kochujang containing the tomato pureesochord of the present invention.

The present invention is characterized in that it provides a functional soybean containing tomato purerezochil.

The term 'tomato puree ore' in the present invention refers to a mixture prepared by mixing a tomato syrup with tomato puree.

In one embodiment of the present invention, the tomato pureesochrals are prepared by pouring tomatoes in water, pulverizing them, and concentrating them to prepare tomato purees; Mixing the malt with water and sifting it into a sieve, adding glutinous rice powder to the filtrate, and fermenting the syrup to prepare a crude syrup; And mixing and concentrating the prepared tomato puree and crude oil at a volume ratio of 1: 1.

Examples of the functional foods of the present invention include kochujang, horseradish, soybean paste, and sesame paste, and preferably, they are red pepper paste.

The tomato pureesochord of the present invention may be contained in an amount of 50 to 75% by weight, preferably 70 to 75% by weight, based on the total weight of the whole product.

Hereinafter, a method for producing a functional soybean paste containing the tomato pureesochord of the present invention will be described in detail.

The first step is to prepare tomato puree.

In order to prepare tomato puree, tomato puree can be prepared by pouring tomatoes into hot water, pulverizing them, and concentrating them by heating.

In the following examples of the present invention, 100 kg of ripe tomatoes were washed with water, and the faeces was removed. The tomatoes were crushed with water using a blender and heated to 60 ° C to obtain tomato puree.

The second step is the step of preparing a tonic.

In order to prepare a sweet potato, the malt was prepared by first mixing malt with water and sieving it, adding glutinous rice powder to the filtrate, and fermenting it.

The malt is generally used in the art, and the malt is not limited. For example, the above maltose is an edible saccharification-decomposing enzyme produced by sprouting and drying the wheat, barley and the like, and is also called malt or malt. These malts are used to make beer and other sake, and they are used as foods that give flavor and aroma to various baked foods, sugarcane, cereals, syrups, and infant food. Among the foods that Koreans commonly encounter, malt is used to make syrups and sikhye, and also to produce animal feed or microbiological media.

The maltose and water are mixed in a weight ratio of 1: 2 to 5, and the mixture is called for 10 to 50 minutes. Then, the maltose is squeezed by squeezing the malt syrup, which is called water, so that the squeezed solution (malt) It is for use.

The filtrate and the glutinous rice powder may be mixed at a weight ratio of 1: 0.3-1.7 and may be fermented at 60 ° C. The fermentation process may be carried out by adding glutinous rice powder to the filtrate (malt) have.

In the following examples of the present invention, maltose and water were mixed at a weight ratio of 1: 2, and the mixture was sieved for 30 minutes and then sieved. Then, 2,000 g of glutinous rice powder was added to 1,500 ml of the filtrate (malt syrup) And the mixture was concentrated to 3 times.

The first and second steps of the present invention are not in any order, and any of them may be the first. That is, the tomato puree may be prepared, and the tomato puree may be prepared.

The third step is the step of preparing tomato pureesochrone.

The preparation of the tomato purees ores is carried out by mixing the tomato purees and orchards produced in the first and second steps and then concentrating them.

In the following examples of the present invention, tomato puree and crude oil were mixed at a volume ratio of 1: 1, and the mixture was further concentrated to 2-fold to prepare tomato purees oryzae.

The fourth step is a step of preparing a functional soy sauce including mixing the red pepper powder, meju powder, and salt with the prepared tomato puree sauce, followed by fermentation.

The mixing ratio of the above-mentioned tomato puree, red pepper powder, meju powder, and salt is 70 to 80 parts by weight, tomato powder 10 to 15 parts by weight, meju powder 7 to 8 parts by weight, and salt 5 to 10 parts by weight, Weight portion.

The functional soy sauce of the present invention thus produced contains a large amount of functional ingredients (lycopene, beta carotene, vitamin A, vitamin C, vitamin E and vitamin K) inherent in tomatoes and thus has antioxidant, anticancer, hypoglycemic, And may have high functionality such as promotion and improvement, treatment and improvement of cardiovascular disease, suppression of obesity, immunity regulation, prevention of osteoporosis, prevention of dementia, prevention and improvement of insomnia and anti-aging effect.

Particularly, in Experiment 4 of the present invention, the content of lycopene of the present invention was measured. As a result, the lycopene content of the present invention was slightly varied according to the formulation of the product, but 0.02 to 0.12 mg of lycopene Was found to be contained.

In the following Experimental Example 6 of the present invention, the sensory test of the functional soy sauce according to the present invention was examined. As a result, there was a slight difference depending on the blending of the raw soy sauce product, but compared with the conventional red soy sauce paste prepared without adding tomato puree sauce And it was found that they received similar or high score in flavor and overall preference.

Accordingly, the functional soy sauce according to the present invention can be used as a functional natural seasoning, while satisfying the taste and taste of modern people, and having the inherent functionality of tomato and having an advantage for health of modern people.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are for further illustrating the present invention, and the scope of the present invention is not limited to these examples.

< Example >

material

The tomato used in the preparation of the tomato puree was purchased from Pusan and the ripe tomatoes. The general ingredients used in the preparation of red pepper paste were red pepper powder, red pepper powder, , And Meju flour (heavenly crab), respectively. Salt was purchased by using the sun dried salt (sunny tidal flat sun salt).

< Example  1>

tomato Puree  Chochung Manufacturing

Tomato puree was prepared by washing 100 kg of ripe tomatoes, removing the faeces, crushing with water to be crushed, blending with a blender, and concentrating 5 times at 60 ° C. The crude oil was mixed with maltose and water at a weight ratio of 1: 2, and the mixture was sieved for 30 minutes. Then, 2,000 g of glutinous rice flour was added to 1,500 ml of the filtrate, followed by fermentation at 60 ° C for 8 hours. . The prepared tomato puree and orange juice were mixed at a volume ratio of 1: 1, and the mixture was further concentrated to 2-fold, thereby preparing the tomato pureesochord of the present invention.

< Example  2>

Preparation of functional kochujang of the present invention

The functional kochujang of the present invention was prepared using the tomato purezochrone prepared in Example 1 above. The preparation of kochujang was prepared by mixing red pepper powder, meju powder, salt, and tomato puree (control group - glutinous rice silicate) according to the ratios shown in Table 1 below. The prepared kochujang was put into a sterilized jar and fermented at 25 ° C for 60 days. At this time, in order to confirm optimal fermentation conditions of tomato purees orchard, the fermentation conditions were set by varying the concentration of salt. The prepared kochujang of the present invention was kept at 15 days intervals (15 days, 30 days, 45 days and 60 days Day) was used as an experimental material (sample). Kochujang prepared by addition of common sweet potato instead of tomato puree was used as a control.

Component (g) Control group Experiment 1
(GCJ14) Experiment 2
(GCJ16) Experiment group 3
(GCJ18) Experiment group 4
(GCJ20) chili powder 320 320 320 320 320 Meju flour 180 180 180 180 180 Glutinous rice cake 1800 0 0 0 0 Tomato puree 0 1800 1800 1800 1800 Salt 180 140 160 180 200

< Experimental Example  1>

pH , Salinity, sugar content, change of moisture

In order to investigate the optimal fermentation conditions of the kochujang containing tomato puree orchocyte, pH, salinity, sugar content and moisture content of the kochujang sample prepared according to Example 2 prepared at different salt concentrations Were investigated.

10 g of the kochujang sample prepared in Example 2 was infected with distilled water and pH was measured with a pH meter (Twin pH, Japan). The salinity was measured with a salinity meter (PAL-03S, ATAGO, Japan) (PAL-1, ATAGO, Japan). The water content was determined by atmospheric pressure drying at 105 ° C according to the A.O.A.C. method (1984. Official Methods of Analysis., 15th ed., Association of Official Analysis Chemists, Washington D.C., U.S.A.).

As a result, as shown in Fig. 1, the pH of the fermentation was changed to pH 7.2 immediately after preparation. As the fermentation progressed, all the experimental groups (GCJ16, GCJ18 and GCJ20) except for the control group and the experimental group 1 pH 6.8, indicating no significant change during the fermentation period. However, in experiment group 1 (GCJ14), the pH was higher than pH 8.0 on the 15th day after fermentation, and the pH was lowered to 7.0 after 45 days of fermentation.

Also, as shown in FIG. 2, it was confirmed that the salinity during fermentation was not significantly changed in the control group and all experimental groups.

As shown in Fig. 3, the change in fermentation time tended to decrease with the fermentation time at the initial 8 brix. The control group and the experimental group 2 (GCJ16), the experimental group 3 (GCJ18), and the experimental group 4 (GCJ20) Decreased to 7.8, 7.8, 7.8, and 7.7 brix at 30, 45, 30, and 15 days after fermentation, respectively. However, it decreased from 45 days to 7.8 brix in experimental group 1 (GCJ14).

On the other hand, the change in moisture content during fermentation tended to increase slightly during the fermentation period at an initial 48.9% as shown in Fig. In the experimental group 4 (GCJ20), the increase was increased from 49 days to 49.9%, and in the control group, the experimental group 2 (GCJ16) and the experimental group 3 (GCJ18), the increase was 49.6 49.2 and 49.6%, respectively. On the other hand, in the experimental group 1 (GCJ14), the moisture content decreased to 48.7% during fermentation.

< Experimental Example  2>

Chromaticity analysis

The color change of each of the kochujang samples prepared according to Example 2 was observed with the elapse of time of fermentation. The change in chromaticity was expressed by the lightness (L), redness (a) and yellowness (b), respectively.

The colorimetric analysis was performed by measuring the Hunter value (L), redness (a), and yellowness (b) using a color difference meter (UltraScan XE, HunterLab, USA) The standard plate used was a white plate (L: 97.29, a = -2.21, b = + 2.37). The experiment was expressed by the average value measured five times repeatedly.

As a result, as shown in FIGS. 5A to 5C, the lightness (L) initially showed 24.06 to 25.62, but increased to 26.06 to 26.73 after 30 days of fermentation, and decreased and increased around 45 days 5a). The redness (a) initially showed 19.56 to 21.52, but remained at 18.62 to 19.5 from 30 (see Fig. 5b). The yellowness index (b) was 12.37 ~ 12.66 at the beginning, but slightly increased from 13.45 to 13.72 after 30 days of fermentation. Overall, the change in the chromaticity showed a slight change in the lightness (L) and yellowness (b) but did not show any significant difference between the samples.

< Experimental Example  3>

gun Number of bacteria  And Number of lactic acid bacteria  Measure

The total number of microorganisms and the change of lactic acid bacteria were examined according to the fermentation time of each of the kochujang samples prepared in Example 2.

To measure the total bacteria count and lactic acid bacteria count, 10 g of each sample kochujang was diluted with 9 ml of distilled water, 1 ml of which was diluted stepwise. For the total number of bacteria, 0.1 ml of the diluted solution was plated on plate count agar (Merck, Germany) and cultured at 37 ° C for 18 hours. Lactobacillus was streaked on Lactobacilli MRS broth (Acumedia, USA) The number of colony was expressed as colony forming unit (CFU / g).

As a result, the change in the total number of bacteria was found to increase from 1.47 × 10 ⁷ CFU / g in the initial control group to 2.7 × 10 ⁷ CFU / g after 60 days of fermentation, as shown in FIG. On the other hand, in the experimental group containing the tomato pureejochi of the present invention, the initial concentration was 1.10 to 1.15 × 10 ⁷ CFU / g, but the experimental group 1 (GCJ14) was 2.7 × 10 ⁷ CFU / g, the experimental group 2 (GCJ16) 3, respectively, and the number of microorganisms during fermentation was increased by 2.7 × 10 ⁷ , 1.2 × 10 ⁷ , and 1.1 × 10 ⁷ CFU / g, respectively, in the case of GCJ18 and GCJ2. Especially, the lower the concentration of salt, the closer the total number and the change of the microorganisms were.

As shown in FIG. 7, the change of the number of lactic acid bacteria was initially 0.5 to 0.65 × 10 ⁷ CFU / g, and 1.0 to 1.2 × 10 ⁷ CFU / g in all experimental groups including the control group after fermentation, The number of lactic acid bacteria in the medium was increased. However, there were no significant differences among the groups.

< Experimental Example  4>

Lycopene ( lycopene ) Content measurement

The lycopene content of each of the samples prepared according to Example 2 with respect to the fermentation time was analyzed by HPLC.

Lycopene content measurements were carried out in accordance with Lidia [Ravelo-P, L. M., Hern, J., Rodr, M. And Borges-Miquel, T. 2008. Spectrophotometric Analysis of Lycopene in Tomatoes and Watermelons: A Practical Class. Chem.Educator.13,1113.], Mario [Ferruzzi, M. G., Nguyen, M. L., Sander, L. C., Rock, C. L. and Schwartza, S. J. 2001. Analysis of lycopene geometrical isomers in liquid chromatography with color metric array detection. J. Chromatogr. B.760, 289299.]. 400 mg of extract solvent (acetone: ethanol: n-hexane = 1: 1: 1) was added to 200 mg of kochujang and vortexed for 20 minutes and vortexed for 5 minutes with distilled water 100. This was centrifuged at 13,000 rpm for 5 minutes, and the supernatant was recovered and concentrated using a vacuum concentrator. 1 ml of a mixture of acetone and n-hexane in a ratio of 1: 1 was added and analyzed by HPLC to determine the content of lycopene.

As a result, as shown in FIG. 8B, lycopene was not detected in the control group, but slight differences were observed in 0.42 to 0.12 mg / g in each group due to the difference in the initial mixing ratio in the test group containing the tomato pureesochrone , Especially in experimental group 1 (GCJ14). On the other hand, lycopene content did not show any significant change with fermentation time in each experimental group.

< Experimental Example  5>

General compositional analysis

The general components of crude protein, crude fat, crude protein, and carbohydrate contained in each of the kochujang samples prepared according to Example 2 were irradiated in an amount contained per 100 g each.

The general component analysis was carried out in accordance with the A.O.A.C. method [A.O.A.C. The crude protein was determined by Kjeldahl method, the crude fat by Soxhlet extraction method and the crude protein by direct method according to the method of 1984 Official Methods of Analysis, 15th ed., Association of Official Analysis Chemists, Washington DC, USA. The crude protein content, the crude fat content, and the crude protein content minus the minerals content.

As a result, crude protein contents were 7.5g, 7.1g, 8.1g and 7.9g in the control group, 7.5g in the experimental group 1 (GCJ14), 2g (GCJ16), 3g (GCJ18) appear. Crude fat was 0.1 g in control group, experimental group 1 (GCJ14), experimental group 2 (GCJ16), experimental group 3 (GCJ18) and 0.2 g in experimental group 4 (GCJ20).

In addition, the number of hatchings was 8.1 g, 10.0 g, and 9.9 g in the control group and the experimental group 1 (GCJ14), 7.3 g in the experimental group 2, GCJ16 in the experimental group 3, and GCJ20 in the experimental group 4 (GCJ20). The carbohydrate content of carbohydrates was 36.7, 36.7 and 36.3 g in the control group, the experimental group 1 (GCJ14) and the experimental group 2 (GCJ16), respectively, and the contents of the experimental group 3 (GCJ18) and the experimental group 4 (GCJ20) were 32.5 and 33.2 g, respectively .

As a result, similar results were obtained in the control group and the experimental group 1 (GCJ14) and the experimental group 2 (GCJ16). In the experimental group 3 (GCJ18) and the experimental group 4 (GCJ20), the amounts of crude protein and ash were increased and the carbohydrate content was decreased I could.

Analysis of general components of functional kochujang containing tomato puree ingredient Control group Experiment 1
(GCJ14) Experiment 2
(GCJ16) Experiment group 3
(GCJ18) Experiment group 4
(GCJ20) carbohydrate 36.7 36.7 36.3 32.5 33.2 Crude protein 7.5 7.5 7.1 8.1 7.9 Crude fat 0.1 0.1 0.1 0.1 0.2 Views min 7.3 7.3 8.1 10.0 9.9 moisture 48.4 48.4 48.4 49.2 48.8

< Experimental Example  6>

Sensory test

The color, taste, flavor, and overall acceptability of each of the kochujang samples prepared in Example 2 were investigated.

For the sensory evaluation, 60 days fermented Kochujang were evaluated in 7 stages of taste, aroma, color, and overall preference in 7 items, from 7 points to 7 points, . The scores were expressed as mean ± standard deviation.

As a result, as shown in the following Table 3, the functional kochujang of the present invention containing the tomato pureesochord was judged to be lighter in color than the control group. In addition, taste and flavor were evaluated to be low in spicy taste as a whole compared with the control group. In addition, the overall score of the fermentation was higher than that at the beginning of fermentation, and the final evaluation results showed that the highest scores were obtained in the experimental group 4 (GCJ20) in terms of color, taste, flavor and overall acceptability.

Sensory evaluation of functional kochujang containing tomato puree Item Control group Experiment 1
(GCJ14) Experiment 2
(GCJ16) Experiment group 3
(GCJ18) Experiment group 4
(GCJ20) color 6.00 ± 1.00 6.33 ± 0.58 6.67 ± 0.58 6.33 ± 0.58 6.67 ± 0.58 flavor 6.67 ± 0.58 6.33 ± 1.15 6.00 ± 0.00 5.67 ± 0.58 6.00 ± 0.00 Flavor 6.00 ± 0.00 5.33 ± 0.58 6.33 ± 0.58 6.33 ± 0.58 7.00 ± 1.00 Overall likelihood 6.67 ± 0.58 5.00 ± 0.00 6.67 ± 0.58 6.67 ± 0.58 7.33 + - 0.58

In conclusion, in order to improve the taste and palatability of the traditional fermented kochujang, kochujang added with tomato pureesochi was changed to the experimental group 1 (GCJ14) The optimum conditions for fermentation were determined by changing the physicochemical components of kochujang, and the contents of lycopene, a functional ingredient, were analyzed. . As a result, the pH of tomato paste - containing koji paste decreased during the fermentation period. The sugar content was decreased and the increase was repeated. The moisture, salinity and color were not changed significantly. As the fermentation progressed, the number of total bacteria and lactic acid bacteria increased, and the ratio of lactic acid bacteria to total bacteria was higher in Experiment Group 3 (GCJ18) and Experiment Group 4 (GCJ20). Changes in the content of lycopene, a functional ingredient of tomato, did not show any significant change during fermentation. Experimental group 4 (GCJ20) was the most suitable condition for the fermentation through the sensory evaluation of crude protein content, crude fat, crude protein, carbohydrate contents and flavor and palatability of the prepared kochujang.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (10)

Functional soy sauce containing tomato puree. The method according to claim 1,
Wherein the soybean paste is one selected from the group consisting of kochujang, horseradish, soybean paste, and sesame paste. The method according to claim 1,
The tomato puree is prepared by pouring tomatoes in water, pulverizing them, and concentrating them to prepare tomato purees; Mixing the malt with water and sifting it into a sieve, adding glutinous rice powder to the filtrate, and fermenting the syrup to prepare a crude syrup; And mixing and concentrating the prepared tomato puree and crude oil at a volume ratio of 1: 1. The method according to claim 1,
Characterized in that the tomato pureesochrone is contained in an amount of 50 to 75% by weight based on the total weight of the grains. The method according to claim 1,
Characterized in that the pulp contains 0.01 to 0.15 mg of lycopene per gram. 6. The method according to any one of claims 1 to 5,
Wherein the pulmonary edible oil has antioxidant, anti-cancer, hypoglycemic effect, diabetes prevention, digestive promotion and improvement, cardiovascular disease treatment and improvement, obesity suppression, immune control, osteoporosis prevention, dementia prevention, insomnia prevention and improvement and aging prevention effect Functional soybean. a) preparing a tomato puree by pouring the tomato into water, pulverizing it, and then concentrating it by heating at 60 캜;
b) mixing the malt with water, filtering the syrup, adding glutinous rice flour to the filtrate, and fermenting the mixture at 60 ° C for 8 hours to prepare a crude protein;
c) mixing the prepared tomato puree and whey protein at a volume ratio of 1: 1 to prepare tomato puree zeolite; And
d) mixing the red pepper powder, meju powder and salt with the tomato puree prepared by the step c), and then fermenting the mixture. 8. The method of claim 7,
The mixing ratio of tomato puree, red pepper powder, meju powder and salt to be mixed in step d) is 70 to 80 parts by weight, tomato red pepper powder 10 to 15 parts by weight, meju powder 7 to 8 parts by weight, And 5 to 10 parts by weight of salt. 8. The method of claim 7,
Wherein the soybean paste is one selected from the group consisting of red pepper paste, red pepper paste, soybean paste, and sesame paste. 8. The method of claim 7,
Characterized in that the pulp contains 0.01 to 0.15 mg of lycopene per gram of lycopene.

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