KR20140102055A - Doenjang containing organic cudrania tricuspidata and manufacturing process thereof - Google Patents
Doenjang containing organic cudrania tricuspidata and manufacturing process thereof Download PDFInfo
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- KR20140102055A KR20140102055A KR1020130015473A KR20130015473A KR20140102055A KR 20140102055 A KR20140102055 A KR 20140102055A KR 1020130015473 A KR1020130015473 A KR 1020130015473A KR 20130015473 A KR20130015473 A KR 20130015473A KR 20140102055 A KR20140102055 A KR 20140102055A
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- South Korea
- Prior art keywords
- salted salted
- cudrania tricuspidata
- fermented soybean
- soybean paste
- cudrania
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/66—Aspergillus
- C12R2001/69—Aspergillus oryzae
Abstract
Description
본 발명은 유기농 꾸지뽕 된장 및 그 제조방법에 관한 것으로, 더욱 상세하게는 유기농 꾸지뽕추출액을 된장에 첨가함으로써 된장의 풍미를 그대로 유지하면서 영양이 개선된 유기농 꾸지뽕 된장에 관한 것이다.The present invention relates to an organic soybean paste and its preparation method, and more particularly, to an organic soybean paste soybean paste which is improved in nutrition while maintaining the flavor of the soybean paste by adding an organic coconut extract to the soybean paste.
꾸지뽕(Cudrania tricuspidata BUREAU)은 일반 뽕나무와 달리 나뭇가지에 가시가 있고 칼슘, 인, 철, 칼륨, 마그네슘, 비타민A, B1의 함유량이 높으며 모린(morin), 루틴(rutin) 등의 플라보노이드계 성분이 다량 함유되어 부인과질환에 효능이 뛰어난 것으로 알려져 있다. 한의학에서 꾸지뽕은 어혈을 없애고 배뇨 작용을 촉진시키며 간장과 신장의 기능을 튼튼하게 하고 다양한 염증 감소 효과와 근골을 튼튼하게 하고 혈액을 맑게 하는 작용을 하는 것으로 알려져 있다. 특히 꾸지뽕 줄기를 다려 마시면 면역력을 증진할 수 있는 효능이 있다는 보고가 있었다.
Cudrania tricuspidata BUREAU, unlike common mulberry, has a branching stalk and high contents of calcium, phosphorus, iron, potassium, magnesium, vitamins A and B1 and flavonoids such as morin and rutin. It is known to be highly effective in gynecological diseases due to its high content. In oriental medicine, it is known that it removes eosinophilia, promotes urination, strengthens the functions of liver and kidneys, reduces inflammation, strengthens muscles and cleans blood. In particular, there was a report that it is effective to improve the immune system when the stalk is stigmatized.
된장은 우리 고유의 전통 발효 식품으로 오래전부터 우리 식생활에 중요한 조미식품일 뿐만 아니라 콩을 주원료로 한 식물성 단백질 공급원으로서 영양학적 가치가 높을 뿐만 아니라 독특한 풍미를 지니고 있어 우리 식생활에 널리 애용되어 왔다. 된장은 재래식 된장과 주로 아스파라길우스 오리제(Aspergillus oryzae) 등 국균을 이용하여 만든 개량식 된장으로 구분된다. 그러나 최근에는 식생활의 향상과 핵가족화에 따른 생활양식의 변화에 따라 공장에서 대량 생산되는 된장 제품의 수요가 점점 증가하고 있다. 건강에 대한 관심의 증대와 전통식품을 현대인의 기호에 맞게 변형시키려는 노력으로 전통 식품인 된장의 제조에도 다양한 소재를 첨가하여 제품의 기능을 향상시키려는 연구가 진행되고 있는 실정이다.
Doenjang is a traditional fermented food that has long been an important seasoning food for our dietary life. It is a vegetable protein source based on soybean and has a high nutritional value as well as a unique flavor and has been widely used in our diet. The miso contains traditional miso and mainly Aspergillus oryzae ) and modified soybean paste made by using germicide. However, in recent years, due to changes in lifestyle due to the improvement of diet and the nuclear family, the demand for mass-produced miso products in factories is increasing. Research is under way to improve the function of the product by adding various materials to the manufacturing of the traditional food, soybean paste, in an effort to increase interest in health and to change the traditional food according to the preference of modern people.
다양한 부재료를 된장제조에 이용한 종래기술로는 국내 등록특허 제10-0738648호 단백질분해 효소를 첨가한 된장의 제조방법이 개시된 바 있다. 국내 등록특허 제10-0496225호에는 송이 버섯 된장의 제조방법이 개시된 바 있다. 국내 등록특허 제10-0521460호에는 상황버섯의 유효성분이 함유된 된장의 제조방법 이 개시된 바 있으며 국내 등록특허 제10-0378545호에는 혈당 및 콜레스테롤 저하용 녹차 된장 및 그 제조방법이 개시된 바 있다. 국내 등록특허 제10-0618118호에는 가시오가피를 이용한 된장 및 간장에 관하여 개시된 바 있다.
Korean Patent No. 10-0738648 discloses a method for producing doenjang added with proteolytic enzyme as a conventional technique in which a variety of ingredients are used in the preparation of miso. Korean Patent No. 10-0496225 discloses a process for producing pine mushroom miso. Korean Patent No. 10-0521460 discloses a method for producing doenjang containing an effective ingredient of Phellinus linteus, and Korean Patent No. 10-0378545 discloses a green tea doenjang for reducing blood sugar and cholesterol and a method for preparing the same. Korean Patent Registration No. 10-0618118 discloses miso and soy sauce using ganoderma lucidum.
한편, 꾸지뽕을 부재료로 이용한 종래기술로는 국내 등록특허 제10-1202988호에 꾸지뽕을 포함하는 건강 약차 및 그 제조방법이 개시된 바 있다. 국내 공개특허 제10-2009-0135568호에는 꾸찌뽕 나무 추출액을 포함하는 면역보강제가 개시된 바 있다. 꾸지뽕 추출액을 이용한 간암과 간경화 및 지방간 치료제품에 관하여 개시된 바 있다. 국내 등록특허 제10-1154710호에는 꾸지뽕 성분을 함유한 육수 제조 방법이 개시된 바 있다. 그러나 상기 특허문헌 어디에도 꾸지뽕을 이용한 된장제조에 관하여는 전혀 암시되거나 개시된 적 없다.
On the other hand, in the prior art using cucumber as a raw material, a health dispenser including a cucumber powder and a manufacturing method thereof are disclosed in Korean Patent No. 10-1202988. Korean Patent Laid-Open No. 10-2009-0135568 discloses an adjuvant containing a citrus tree extract. The present invention relates to a product for treatment of liver cancer, cirrhosis and fatty liver using cucumber extract. Korean Patent No. 10-1154710 discloses a method for producing broth containing coconut ingredients. However, none of the above-mentioned patent documents have ever been implied or disclosed about the production of miso using cucumber.
따라서 본 발명의 목적은 유기농 꾸지뽕 가지의 추출물이 포함된 꾸지뽕 된장 제조방법을 제공하는 데 있다.Accordingly, it is an object of the present invention to provide a method for manufacturing a spicy soybean paste containing an organic extract.
본 발명의 다른 목적은 상기 방법에 따라 제조된 꾸지뽕 된장을 제공하는 데 있다.Another object of the present invention is to provide a miso soup made according to the above method.
본 발명의 상기 목적은 끓는 물에 콩과 꾸지뽕 가지를 넣어 삶은 후 아스파라길우스 속 균주를 접종하여 꾸지뽕 메주를 제조하는 단계와; 꾸지뽕 가지를 끓는 물에 넣고 추출하여 꾸지뽕 추출물을 제조하는 단계와; 이와 별도로 꾸지뽕 가지를 분쇄하여 꾸지뽕 분말로 제조하는 단계와; 상기 꾸지뽕 추출물에 염도 83% 천일염을 넣어 염도 14% 소금물을 제조하는 단계와; 상기 꾸지뽕 메주에 상기 소금물을 부은 후 7일째 및 15일째 각각 뒤집어서 1차 숙성하는 단계와; 상기 1차 숙성을 마친 꾸지뽕 된장에 상기 꾸지뽕 분말을 혼합한 후 2차 숙성시켜 꾸지뽕 된장을 제조하는 단계와; 상기 꾸지뽕 된장의 일반성분, 염도, 색도, 아미노산 및 무기질 함량을 검사하는 단계와; 상기 꾸지뽕 된장의 관능검사를 실시하는 단계를 통하여 달성하였다.The above object of the present invention can be accomplished by a method of preparing a fermented soybean meal, comprising: boiling soybeans and bean sprouts in boiling water, boiling them, and then inoculating Asparagalus genus; Extracting the bran in a boiling water and extracting it to prepare a bran extract; Separately grinding branches into a powder; Preparing salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted fish; Aging the above-mentioned salt water on the 7th day and the 15th day after the salt water is poured into the above-mentioned water, Mixing the kojispon powder with the first aged kojibo miso, and then aging the second kojipo powder to prepare cheongjong miso; Checking the general components, salinity, color, amino acid and mineral content of the cured miso; And then performing the sensory test of the above-mentioned bean sprouts.
본 발명은 된장의 풍미를 그대로 유지하면서도 영양성분이 개선되고 꾸지뽕의 각종 약리성분을 섭취할 수 있는 유기농 꾸지뽕 된장을 제공하는 효과가 있다.The present invention has an effect of providing an organic soybean paste which can maintain the flavor of miso, while improving the nutritional composition and consuming various pharmacological ingredients.
이하, 본 발명의 구체적인 방법을 실시예를 들어 상세히 설명하지만 본 발명의 권리범위는 이들 실시예에만 한정되는 것은 아니다.Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited to these Examples.
본 발명에서 유기농이라 함은 농약을 살포하지 않고 재배된 원료 또는 농약 성분이 잔류함이 없는 원료를 의미한다.
In the present invention, organic means raw materials which are not cultivated without spraying pesticide, or raw materials in which no pesticide ingredient remains.
재료준비Material preparation
본 발명에 사용한 꾸지뽕은 충북 괴산군 장연면에서 유기농으로 재배한 것을 사용하였으며, 콩은 충북 괴산군 칠성면에서 친환경 유기농으로 재배한 것을 사용하였다.
The cucurbitum used in the present invention was cultivated in an organic farm in Jeonyeon-myeon, Goesan-gun, Chungbuk Province, and the soybean cultivated as an environmentally friendly organic farm in Chilsung-myeon, Goesan-gun, Chungbuk Province.
실시예Example : 본 발명 : Invention 꾸지뽕CJ 된장 제조 Doenjang Manufacturing
제1공정 : Step 1: 꾸지뽕CJ 메주 제조 Meju manufacturing
끓는 물에 유기농 꾸지뽕 가지를 넣고 4시간 동안 콩을 삶은 후 아스파라길우스 오리제(Aspergillus oryzae)균주를 접종하여 꾸지뽕 메주를 제조하였다.After boiling the beans for 4 hours with organic brewed eggplant in boiling water, the Aspergillus oryzae strain was inoculated and the bean jam was prepared.
제2공정 : 소금물 및 Step 2: Brine and 꾸지뽕추출물Extract 준비 Ready
염도 83%의 천일염을 이용하여 염도 14%의 소금물을 제조하였다. 상기 소금물 제조에 사용하는 물은 꾸지뽕 나뭇가지 5 kg을 끓는 물 50 L에 넣어 2시간 추출한 후 식힌 꾸지뽕 추출물을 사용하였다. 이와 별도로 유기농 뿌지뽕 나무가지를 50메시(mesh)로 분쇄하여 꾸지뽕 분말을 준비하였다.Salt water of 14% salinity was prepared using 83% salinity salt. The water used for the above brine production was put into 50 L of boiling water for extraction for 2 hours, and then chilled cucumber extract was used. Separately, an organic pujipon tree branch was pulverized into 50 mesh to prepare a cured powder.
제3공정 : 1차 숙성Step 3: Primary ripening
제1공정에 얻은 꾸지뽕 메주 5 kg을 항아리에 넣고 제2공정에서 얻은 9L의 소금물을 부은 후 7일 경과 후 1회 뒤집어 주고 다시 15일 경과 후 1회 뒤집기 작업을 한 후 상온에서 30일간 1차 숙성하였다.Five kilograms of the meju prepared in the first step was poured into the jar and 9L of the brine obtained in the second step was poured. After 7 days, it was inverted once. After 15 days, it was inverted once and then it was inverted once. Respectively.
제4공정 : Step 4: 꾸지뽕CJ 된장 제조 Doenjang Manufacturing
1개월간 숙성시킨 제조공정에서 얻은 유기농 꾸지뽕 된장에 상기 제2공정에서 얻은 유기농 꾸지뽕가지 분말을 꾸지뽕 된장 중량의 10%, 20% 비율로 각각 첨가하여 잘 혼합한 후 항아리 입구를 망사로 씌워서 햇볕이 좋을 때는 뚜껑을 열어 놓고 볕을 쪼이고 해가 지면 뚜껑을 닫으면서 30일 동안 2차 숙성시켜 유기농 꾸지뽕 된장을 완성하였다(이하 '꾸지뽕 된장'이라고 한다).
Organic cocoa powder obtained from the second step was added to the organic cocoa bean paste obtained in the aging process for 1 month at a rate of 10% and 20% of the cocoa bean paste weight, respectively. The mixture was well mixed, When the lid is opened and the sun is shining, the lid is closed and the lid is closed for 30 days to mature the second time, thus completing the organic coconut soybean paste (hereinafter referred to as "coconut soybean paste").
비교예 : 비교예 된장 제조Comparative Example: Comparative Example Soybean paste manufacture
상기 꾸지뽕 된장의 제조방법 중에서 제1∼2공정의 꾸지뽕 가지 및 그 추출물 및 제4공정의 유기농 꾸지뽕 분말을 첨가하지 않고 된장을 제조하였다(이하 '비교예 된장'이라고 하였다).
In the preparation method of doenjang doenjang, doenjangs were prepared without adding the bifid branches of the first and second processes and the organic extracts of the process and the organic process of the fourth process (hereinafter referred to as 'comparative soybean paste').
실험예Experimental Example 1 : 본 발명 1: invention 꾸지뽕CJ 된장의 일반성분 분석 Analysis of general components of doenjang
본 발명 꾸지뽕 된장을 분석하기 위한 샘플 채취 및 전처리는 2가지 방법을 사용하였다. 염도 및 pH 측정을 위한 시료는 된장 10 g에 증류수 20 mL을 넣은 후 믹서기로 혼합하여 사용하였고 기타 분석용 시료는 꾸지뽕 된장 일정량에 증류수 4배 부피로 넣고 각각 20℃, 80℃에서 1시간씩 추출한 후 5,000 rpm으로 원심분리한 다음 상등액을 Whatman No. 2로 여과 후 동결건조하여 사용하였다.Two methods were used for sample collection and pretreatment for analyzing bean sprouts of the present invention. For the measurement of salinity and pH, 20 mL of distilled water was added to 10 g of doenjang, and mixed with a blender. Other analytical samples were prepared by adding 4 times volume of distilled water to a certain amount of soybean paste and extracted for 1 hour at 20 ° C. and 80 ° C. After centrifugation at 5,000 rpm, the supernatant was transferred to Whatman No. 1. 2, followed by lyophilization.
본 발명 꾸지뽕 된장의 일반성분 측정은 AOAC법에 의하여 실시하였으며 수분은 105℃ 상압 가열건조법, 조단백질은 semi-micro Kjeldahl법, 조지방은 Soxhlet법, 조회분은 550℃ 직접회화법을 이용하여 정량하였다(표 1).
The moisture content of the soybean paste was measured by the AOAC method. The moisture content was measured by the atmospheric pressure heating method at 105 ° C, the semi-micro Kjeldahl method using crude protein, the Soxhlet method using crude fat, and the direct filtration method at 550 ° C Table 1).
꾸지뽕 된장과 비교예 된장의 일반성분 측정 결과, 꾸지뽕분말 첨가량이 증가할수록 수분 함량은 약간 증가하였고 조단백질과 조지방 함량은 비교예 된장이 높았으며 조회분 함량은 꾸지뽕 된장이 높은 것으로 나타났다. 일반성분 측정 결과 꾸지뽕 된장은 식품위생법규에 명시된 된장 기준에 적합한 것으로 나타났다.
The contents of crude protein and crude lipid were higher in soybean paste than in soybean paste. The contents of crude soybean paste and soybean paste were higher than those of soybean paste. As a result of the general composition measurement,
실험예Experimental Example 2 : 본 발명 2: invention 꾸지뽕CJ 된장의 염도, 산도, The salinity, pH, pHpH 측정 Measure
본 발명 꾸지뽕 된장의 pH 측정은 된장 시료 10 g에 증류수 20mL을 가하여 잘 교반한 후 pH meter(Model 410, thermo orion, USA)로 측정하였으며, 염도는 된장 10 g을 증류수 50 mL에 넣고 2% K2CrO4를 지시약으로 하여 0.01N AgNO3로 적정하여 함량을 계산하였다. 아미노태 질소 함량은 Formal 적정법에 의해 시료 2 g에 증류수 100 mL를 가하고 1시간 동안 교반하여 충분히 혼합한 후 0.1N NaOH 용액으로 pH 0.4까지 적정한 후 중성 포르말린 용액 20 mL를 첨가한 다음 다시 0.1N NaOH 용액으로 pH 8.4까지 적정하여 아미노태 질소 함량(NH2-N)을 측정하였다(표 2).
10 g of doenjang was added to 20 mL of distilled water, and the pH was measured with a pH meter (Model 410, thermo-ion, USA) 2 CrO 4 as an indicator and titrated with 0.01 N AgNO 3 to calculate the content. Amino nitrogen content was determined by formaldehyde titration method. 100 g of distilled water was added to 2 g of sample, stirred for 1 hour, mixed thoroughly, and titrated with 0.1 N NaOH solution to pH 0.4. After adding 20 mL of neutral formalin solution, (NH 2 -N) was measured by titrating the solution to pH 8.4 (Table 2).
꾸지뽕 된장의 pH, 염도, 산도 측정 결과, 비교예 된장에 비해 산도가 약간 높았고 염도는 낮은 것으로 나타났으며 꾸지뽕 분말이 첨가될수록 아미노태질소 함량은 높은 것으로 나타났다.
The pH, salinity, and acidity of soybean paste were slightly higher than those of the soybean paste, and the salinity was lower than that of soybean paste.
실험예Experimental Example 3 : 본 발명 3: invention 꾸지뽕CJ 된장의 색도 측정 Measuring the color of miso
본 발명 꾸지뽕 된장의 색도는 색차계(Chroma meter, Cm-3500d, Monolta, Japan)를 사용하여 표준색판(L:96.85, a:-0.28, b:-0.30)으로 보정한 후, L값(lightness), a값(redness), b값(yellowness)을 각각 5회 이상 측정하여 평균 및 편차로 표시하였다(표 3).
(L: 96.85, a: -0.28, b: -0.30) using a chroma meter (Cm-3500d, Monolta, Japan) ), a value (redness), and b value (yellowness) were measured five times or more, respectively, and they were expressed as an average and a deviation (Table 3).
색도측정 결과, 꾸지뽕 된장은 비교예 된장에 비해 명도과 적색도는 낮았으나, 황색도는 꾸지뽕 분말 첨가량이 증가할수록 높게 나타났다.
As a result of the colorimetric analysis, the lightness and redness were lower than that of the soy sauce, but the degree of yellowness was higher with increasing the amount of powder added.
실험에 4 : 본 발명 Experiment 4: Inventive invention 꾸지뽕CJ 된장의 무기질 함량 측정 Determination of mineral content of doenjang
본 발명 꾸지뽕 된장의 무기질 측정은 분해용 플라스크에 된장 시료 1 g 및 진한 황산과 진한 질산 10 mL를 차례로 가하여 hot plate에서 무색으로 변할 때까지 분해한 후, 100 mL로 정용, 여과하여 Inductively Coupled Plasma(Atom Scan 25, Thermo Jorell Ash Co, France)로 분석하였으며, 이때 approximate RF Power는 1150 w, pump rate는 100 rpm, nebulizer presure는 30 psi, observation height는 10 nm로 하였다(표 4).
In the present invention, 1 g of a sample of soybean paste and 10 mL of concentrated sulfuric acid and 10 mL of concentrated nitric acid were sequentially added to a disintegration flask, which was then decomposed to a colorless color on a hot plate, and then 100 mL of the mixture was filtered to obtain an inductively coupled plasma Atom Scan 25, Thermo Jorell Ash Co, France). The approximate RF power was 1150 W, the pump rate was 100 rpm, the nebulizer presure was 30 psi, and the observation height was 10 nm (Table 4).
무기질 함량을 측정한 결과, 꾸지뽕 된장은 비교예 된장에 비해 칼슘과 철, 마그네슘과 망간의 함량이 다소 높았으며 구리와 아연 함량은 비슷한 것으로 나타났다.
The contents of calcium, iron, magnesium, and manganese were slightly higher in the soybean paste than those of the soy sauce, but the contents of copper and zinc were similar.
실험예Experimental Example 5 : 본 발명 5: invention 꾸지뽕CJ 된장의 아미노산 함량 측정 Determination of amino acid content of doenjang
본 발명 꾸지뽕 된장의 아미노산 함량은 식품공전에 준하여 측정하였다. 된장 시료 일정량을 취하여 6N HCl 5 mL을 가한 후 질소 가스로 충진시켜 시험관을 밀봉하고 110℃ 오토클레이브에서 24시간 동안 가수분해시켰다. Glass filter로 여과하고 잔사를 다시 증류수로 세척 여과하여 여액을 합하고 이를 회전진공농축기로 45℃에서 감압 농축하여 염산을 제거하였다. 여기에 구연산 완충액(pH 2.2)을 가하여 희석하고 막 필터로 여과하여 그 여액을 아미노산 자동분석기(Biochrome 20, U.S.A)에 주입하여 분석하였다(표 5).
Amino acid content of the bean curd according to the present invention was measured according to the food revolution. A certain amount of doenjang sample was taken and 5 mL of 6N HCl was added. The test tube was sealed with nitrogen gas and hydrolyzed in an autoclave at 110 ° C. for 24 hours. The mixture was filtered with a glass filter, and the residue was washed with distilled water and filtered. The filtrate was combined and concentrated under reduced pressure at 45 ° C in a rotary vacuum concentrator to remove hydrochloric acid. Diluted with citric acid buffer (pH 2.2), filtered with a membrane filter, and analyzed by injecting the filtrate into an amino acid automatic analyzer (Biochrome 20, USA) (Table 5).
상기 실험에서 아미노산 함량을 분석한 결과, 꾸지뽕분말의 첨가율이 높을수 록 아미노산 함량이 높은 것으로 나타났으며, glutamic acid, aspartic acid, leucine, alanine의 순으로 그 함량이 높았으며, tyrosine, serin, arginine의 함량은 적게 검출되었다. 특히 꾸지뽕 된장의 경우 구수한 맛을 내는 glutanic acid, aspartic acid 함량이 높아 된장의 맛이 뛰어난 것으로 판단되었다.
As a result of analysis of amino acid contents in the above experiment, it was found that amino acid content was higher when the addition ratio of the powder was higher, and the content of glutamic acid, aspartic acid, leucine and alanine was higher in order of tyrosine, serin and arginine Were detected in the samples. Especially, the taste of glutinic acid and aspartic acid, which has a good flavor, is high in soybean paste.
실험예Experimental Example 6 : 본 발명 6: invention 꾸지뽕CJ 된장의 관능검사 측정 Sensory evaluation of miso
본 발명의 꾸지뽕 된장의 관능검사는 훈련받은 패널 15명을 대상으로 된장의 맛, 색, 향에 대한 기호도 및 종합적 기호도에 대하여 5점 평점법(1:아주 나쁨, 2 :나쁨, 3:보통, 4:좋음, 5:아주 좋음)으로 평가하였다(표 6).
The sensory evaluation of bean curd according to the present invention was conducted on 15 trained panelists by using a 5 point rating method (1: very poor, 2: poor, 3: moderate, 4: good, 5: very good) (Table 6).
상기 관능검사 결과, 꾸지뽕 된장은 비교예 된장에 비해 단맛이 강하고 짠맛은 약하며 구수한 맛과 전반적인 기호도에서 높은 값이 확인되었다.
As a result of the sensory evaluation, the sweetness of sweet soy sauce was weaker than that of soy sauce soy sauce.
Claims (3)
꾸지뽕 가지를 끓는 물에 넣고 추출하여 꾸지뽕 추출물을 제조하는 단계와;
이와 별도로 꾸지뽕 가지를 분쇄하여 꾸지뽕 분말로 제조하는 단계와;
상기 꾸지뽕 추출물에 염도 83%의 천일염을 이용하여 염도 14%의 소금물을 제조하는 단계와;
상기 꾸지뽕 메주에 상기 소금물을 부은 후 7일째 및 15일째 각각 뒤집어서 1차 숙성하는 단계와;
상기 1차 숙성을 마친 꾸지뽕 된장 100 중량부에 상기 꾸지뽕 분말을 10∼20 중량부 첨가하여 혼합한 후 2차 숙성시키는 단계를 포함하는 것이 특징인 유기농 꾸지뽕 된장의 제조방법.A step of boiling soybeans and cucumber in boiling water, boiling the soybeans, and then inoculating asparagalus oryzae strain to produce cucurbit flavored meju;
Extracting the bran in a boiling water and extracting it to prepare a bran extract;
Separately grinding branches into a powder;
Preparing a salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted fish;
Aging the above-mentioned salt water on the 7th day and the 15th day after the salt water is poured into the above-mentioned water,
And adding 10 to 20 parts by weight of the coconut pulp powder to 100 parts by weight of the first aged Kojibo miso, followed by secondary aging.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190085655A (en) * | 2018-01-11 | 2019-07-19 | 농업회사법인 참발효식품 유한회사 | Manufacturing method of soybean paste by Cudrania Tricuspidata Bureau |
| KR20210076542A (en) * | 2019-12-16 | 2021-06-24 | 박해양 | Methods for Manufacturing Herbal Soybean Paste for Improving Health |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190085655A (en) * | 2018-01-11 | 2019-07-19 | 농업회사법인 참발효식품 유한회사 | Manufacturing method of soybean paste by Cudrania Tricuspidata Bureau |
| KR20210076542A (en) * | 2019-12-16 | 2021-06-24 | 박해양 | Methods for Manufacturing Herbal Soybean Paste for Improving Health |
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