KR20160096823A - Manufacturing method of functional soybean paste and low salt soybean sauce having improved keeping stability manufactured by the same method - Google Patents

Abstract

The present invention relates to a manufacturing method of functional soybean paste; and to soybean paste with long-term storage stability manufactured thereby. According to the present invention, the manufacturing method of functional soybean paste ages fermented soybean lumps in brine which contains a mixed extract composed of a Loranthus yadoriki Sieb. extract and a Helianthus tuberosus extract and thus has lowered salinity. Accordingly, the salinity of soybean paste is lowered. Furthermore, a Loranthus yadoriki Sieb. extract, a Helianthus tuberosus extract, the leaf of Sasa borealis (Hack.) Makino, and a cabbage extract are used by step, thereby adding the effects of the four ingredients to the specific function of Korean traditional soybean paste. Especially, provided is low-salinity soybean paste which secures long-term storage stability due to the natural antiseptic functions of a Loranthus yadoriki Sieb. extract and the leaf of Sasa borealis (Hack.) Makino.

Description

Technical Field [0001] The present invention relates to a method for producing a functional soybean, and a method for producing the functional soybean sauce,

The present invention relates to a method for preparing a functional soy sauce and a preserved soy sauce made from the same. More particularly, the present invention relates to a method for producing a functional soy sauce by aging a meju in a salted salt containing a mixed extract comprising oak mistletoe extract and a raw extract of a pork potato , A process for separating solid and liquid phases from the aged mixture, adding the cabbage extract to the separated solid form to prepare aged fermented doenjang, and fermenting the separated liquid phase to ferment the soy sauce, The present invention relates to a method for manufacturing a long-shelf product and a long-term stable product obtained from the method.

Soybean-based soybean paste and soy sauce, such as soy sauce, salty taste from salt, protein hydrolyzate, amino acid, salt and flavor fermented by harmony with a unique flavor and color, high protein and amino acid content It is a food having an important function to supplement nutrients such as essential amino acids and fatty acids, organic acids, minerals, and vitamins that are scarce in a grain-oriented diet.

However, in order to enhance preservation, traditional herbs usually add a high concentration of salt, so they are classified as high salt products, and consumers who are interested in health are avoiding (cause of adult diseases such as hypertension).

In fact, the World Health Organization (WHO) recommends a daily salt intake of 5 g, while Korean adults who prefer salty and intolerant food have a daily average salt intake of 13.5 g, It is near the ship. The problem is that Koreans eat almost half of their salt in traditional diets such as kimchi and soup, unlike the western people who get most of their salt intake from processed foods. The Food and Drug Administration's main source of sodium intake is kimchi (25%), (22%), and salt (20%).

Recently, we have decided to legislate nutrition labels that can indicate the amount of sodium in many kinds of salty foods. We are also revising related laws by collecting opinions from the Soy Sauce Association and consumer organizations. In addition to the sodium reduction campaign, Research into chlorination has begun, and it is rapidly participating in the sodium reduction movement.

As such, the pattern of eating habits has changed a lot in the modern times, and the necessity of low chlorination of the food materials which the people use the most is emerging. Therefore, excessive use of salt for preservation may cause excessive diseases such as hypertension, stroke, stomach cancer, kidney disease, cirrhosis, chronic renal failure and so on. Therefore, it is necessary to lower the salt content of soy sauce to improve palatability and prevent adult diseases.

On the other hand, various physical and chemical methods such as ethanol addition and gamma irradiation have been studied as means for solving the preservation problem that necessarily occurs in the production of low salt products, (Korean Patent No. 1989-4274), a method of 95% alcohol treatment by chemical method, and a method of adding mustard and horseradish (Korean Patent No. 1219321) are realized. However, these methods have been effective in lowering the salinity of traditional herbal products, but have inevitably accompanied deterioration of taste and flavor.

Recently, various functionalities such as anticancer effect, antimutagenic effect, immune function enhancing effect, antihypertensive effect, thrombolytic effect, cholesterol lowering effect and antioxidative effect have recently been attracted attention. Furthermore, To improve the functionality.

Viscum album var. Coloratum is an evergreen parasitic shrub of the dicotyledonous plant dicotyledonous mistletoe, which is parasitic on other trees and is a semi-parasitic plant which produces photosynthesis by itself to produce chlorophyll It has green leaves every four seasons and contains a lot of anticancer components and immune substances such as lectin, polypeptide, polysaccharide, alkaloid, quercetine and polabonoside. Have been used as medicinal herbs for the treatment of diseases such as arteriosclerosis, hypertension, customary diseases, menstrual cramps, heart disease, infertility, neuralgia, back pain and diabetes.

Especially, as the lectin ingredient contained in mistletoe is reported to attack cancer cells, recently, attention has been paid to its effectiveness as an anti-aging ingredient and a life-extending ingredient.

In addition, a potato ( Heliantus) Tuberosus L. ) is a perennial plant originating in North America, and is naturally grown throughout the country in accordance with the climate conditions of our country. Inulin, which accounts for about 75% of the weight of dried potato tuber, is a fructose polymer with β-D-fructofuranose β-1,2 bond and D-glucose at the non-reducing end group α-1, 2 bonds.

Treatment of the porcine potato with an acid or an enzyme produces fructooligosaccharides such as inulin and inulinooligosaccharide (ISO) and di-D-fructofuranose anhydride (DFA), which are polymers of fructose. And it is fermented by intestinal microorganisms without degrading by gastric juice and digestive enzymes, thereby improving intestinal environment and promoting bowel function. It is also known that fructose form does not increase the blood sugar level, but it has low caloric value and it has been reported that it has obesity improvement effect, neutral lipid reduction effect, inhibition of colon cancer development, etc. and has a hypoglycemic effect. Therefore, many studies have been conducted to utilize the functionality of inulin by adding pig potatoes to food manufacturing.

Korean Patent No. 1105165, Japanese Patent Application Laid-Open No. 2010-017164 and Korean Patent No. 1135351 disclose kochujang or doenjang using porcine potatoes, but the above-mentioned inventions contain pig potato powder.

In addition, since the bacillus is strong in alkalinity, it helps to change acidic constitution to alkaline constitution, and it is helpful to change the fragile constitution into a healthy constitution by cutting leaves, stems and roots and drying them in the shade, It is said that it is a wonderful remedy to regulate the heat of the stomach, to relieve the heat of the stomach, to relax the mind, to make the urine go well, and to repair the deep burn.

In particular, Sasa leaves are rich in calcium, silicate, and vitamins B1 and K, including ferrules, amino acids, and organic acids.

It is known that it is good for many diseases such as diabetes, hypertension, gastritis, stomach cancer, liver cancer and the like, and it is used as an edible preservative for a long time.

For example, the antimicrobial agent and antimicrobial composition disclosed in Korean Patent Publication No. 2005-10914 is used as a preservative due to the antimicrobial action of the extract.

Accordingly, the present inventors have made efforts to provide a high-value-added functional soybean paste by adding the effect of an additional ingredient to the inherent functions of traditional soy sauce and low-salt soy sauce, and as a result, , And the mixture is aged to ferment the fermented soybean paste. The fermented soybean paste is aged by adding the cabbage extract to the separated solid form, The present invention was completed by confirming long-term storage stability due to the function of natural preservatives of the above-mentioned components at the same time as the fermentation with soy sauce.

It is an object of the present invention to provide a method for producing functional soy sauce having high added value by adding the effect of an additional ingredient to the intrinsic function of the traditional soy sauce and the intrinsic function of the soy sauce.

Another object of the present invention is to provide a safflower which has low chlorination and stable storage stability for a long time.

In order to achieve the above object, the present invention provides a process for producing salted water containing at least 50% by weight of a mixed extract comprising oak mistletoe extract and a potato extract solution;

2) a step of immersing Meju in the saline solution and aging;

3) a step of separating solid and liquid phases from the mixture after the aging process, and aging the separated solid phase and fermenting it into miso; And

4) aging the separated liquid phase and fermenting it into soy sauce.

The oak mistletoe extract in step 1) of the present invention is obtained by mixing 5 to 10 parts by weight of oak mistletoe with 100 parts by weight of water and filtering after 20-30 hours of bathing. The oak mistletoe extract Is contained in an amount of 40 to 50% by weight.

In addition, in step 1), the stock solution of the potato extract is prepared by aging the pig potato bulb at 80 to 100 ° C for 5 to 12 hours to prepare a potato component of 90 to 95 wt% 15% by weight.

(W / w) of salty water, and 0.01 to 0.1% by weight of Safflower leaves are added to the mixed extract of step 1) To provide a natural preservative function.

In the method of the present invention for producing a functional soybean, the cabbage extract is added to the solid form separated in the step 3), wherein the cabbage extract is concentrated in a concentrate of aged at least 100 days in a 1: 1 weight ratio between cabbage and sugar Lt; / RTI >

The present invention provides a functional soybean from the above-mentioned production method.

Specifically, the present invention provides a method for preparing a fermented meju, which comprises agar-fermented meju in salt water containing 40 to 50% by weight of oak mistletoe extract, 5 to 15% by weight of a stock extract of porcine potato and 0.01 to 0.1% And low-salt soy sauce.

The present invention also relates to a method for preparing a fermented soybean meal, which comprises adding 40 to 50% by weight of oak mistletoe extract, 5 to 15% by weight of a potato extract stock solution and 0.01 to 0.1% Thereby providing a low-salt miso with long-term storage stability.

The method of the present invention for producing functional soybean paste may be carried out by immersing Meju in salted water containing a mixed extract consisting of an oak mistletoe extract and a raw extract of porcine potato to lower the salt content.

In addition, the production method of the present invention is characterized in that oak seed mist extract, pig seed extract, sage leaves and cabbage extract are added stepwise to the intrinsic function of traditional soy sauce, It is possible to provide long-term storage stability of the soy sauce obtained by the preservative function.

Hereinafter, the present invention will be described in detail.

The present invention relates to a process for producing 1) a brine containing at least 50% by weight of a mixed extract comprising an oak mistletoe extract and a raw extract of a potato extract;

2) a step of immersing Meju in the saline solution and aging;

3) a step of separating solid and liquid phases from the mixture after the aging process, and aging the separated solid phase and fermenting it into miso; And

4) aging the separated liquid phase and fermenting it into soy sauce.

Hereinafter, characteristics of each process will be described in the process for producing a functional soybean paste of the present invention.

The above step 1) is typically a salt water producing process for immersing meju in a traditional market. In order to improve the preservability of the soup, the salt is generally prepared at a salt concentration of 17 to 21% (w / w) In addition, at least 50% by weight of the mixed extract consisting of the oak mistletoe extract and the pork potato extract is contained, and the salinity can be lowered to 16 to 18% (w / w) from the salt water production step, and low chloride can be realized.

The oak mistletoe extract has no poison, is suitable for the constitution of all people, has good metabolic function and has a function to stop the pain, so that it can be taken safely from patients or cancer patients to infants. [Pusan Univ. Prevention and Improvement of Anticancer Activity].

On the other hand, in case of oak mistletoe extract alone, the deterioration of taste is easily observed within 3 days at room temperature, but when the oak mistletoe extract is contained in the mixed composition, the taste and flavor of the product are maintained for a long period of time up to 3 years . From the above results, the oak mistletoe extract penetrates the food to provide long-term storage stability and lowers salinity.

Therefore, the oak mistletoe extract is obtained by mixing 5 to 10 parts by weight of oak mistletoe with 100 parts by weight of water, filtering after 20 to 30 hours of bathing, and containing the oak mistletoe extract in an amount of 40 to 50% by weight. If it is contained in an amount of less than 40% by weight, the effect expected by adding oak seed mistletoe extract is insufficient, and if it exceeds 50% by weight, inherent flavor of soybean paste or soy sauce may be lowered.

In addition, since the nutrient destruction is known at the moment when the oak mistletoe extract reaches the iron, it is extracted in a separate glass container under non-heating condition or low heat.

Among the above-mentioned mixed extracts, pig potatoes are foods that can be enjoyed by all ages, and are good for diet. Root plants have mostly dietary fiber. Piglet potatoes have a lot of these ingredients, which helps to improve constipation. It strengthens the field and improves the process of extracting with high pressure in the hot water pot. , It is a material that is attracted by natural seasoning.

In addition, the potency of pig potato is good for diabetes and it is rich in inulin ingredient, it lowers blood platelets, maintains insulin level, improves pancreas function, is good for prevention or alleviation of diabetes, give.

The chemical composition of this inulin is the same as that of starch but has different physicochemical properties. In particular, potatoes and carbohydrates of pigs are composed of various kinds of thiophosphorus-like substances and components such as fructose and glucose, and contain about 13% of the calories.

Accordingly, the present invention uses a stock solution for extracting a potato potato obtained by thoroughly washing a pig potato bulb and aging at 80 to 100 ° C for 5 to 12 hours, and aged by the water content of the potato potato, % ≪ / RTI >

In the process of producing the extract of the potatoes, the fructose is decomposed into fructose and thus contains the natural fructose component.

At this time, the stock solution of pig potato extract is contained in an amount of 5 to 15% by weight, but if it is less than 5% by weight, sufficient effect is not exhibited. If it exceeds 15% by weight, flavor and palatability may be deteriorated Which is undesirable.

The mixed extract of step 1) further contains 0.01 to 0.1% by weight of the sage leaves in addition to the oak mistletoe extract and the crude extract of the potato extract.

The bamboo leaf is strong in alkalinity, so it helps to change the acidic constitution to the alkaline constitution. In particular, the bamboo leaf is rich in calcium, silicate, vitamin B1 and K such as ferrous, amino acid and organic acid. As herbal medicine with astonishing chemical properties, it has been used as an edible preservative since ancient times.

In step 1), water or ground water is prepared in 40 liters of a jar and domestic salt of sun dried salt, dried red pepper, jujube and charcoal, which is free from jam, is added, and a mist extract, a potato extract solution and a bamboo leaf are added to produce salt water.

By producing the salt water as described above, it is possible to add natural fructose and a natural material which functions as a natural preservative without causing side effects on the human body, thereby providing long-term storage stability while improving taste and efficacy.

Step 2) of the production method of the present invention is a step of immersing Meju in the brine and aging it.

At this time, meju is carried out according to a usual method. Specifically, 1) Meju bean is extracted from impurities, rinsed several times with water, washed, boiled thoroughly after boiling, and 3) boiled beans are poured in a mortar Put the meju in a warm room and put it in a warm room and put it on the net so that it will be polished. At this time, put an adult's hand on each side of the meju and put the meju in it and let it mature. 4) And put in a warm place for 2 to 4 days to go through the aging process.

At this time, when the meju is blown up, harmful insects or molds reproduce before the surface is dried to produce a toxin, so that a bad meju can be formed, so that the mold can be slowly and well reproduced.

Through the above process, various microorganisms such as bacteria, fungi, yeast and the like are propagated in Meju and decomposed into amino acids and peptides by microorganisms.

In the method for producing a functional soybean according to the present invention, step 3) is a step of separating solid and liquid phases from a mixture which has undergone an aging process in step 2), and aging the separated solid form to ferment the soybean paste into miso.

At this time, meju powder, chili powder and cabbage extract are added to the separated solid meju buckwheat, and the cabbage extract is rich in vitamins, which is very helpful for enhancing the immunity. In particular, there are vitamins C and vitamin U components Vitamin U is a potent antioxidant that helps protect the stomach wall.

The above cabbage extract is cut into high quality cabbage and mixed with cabbage and sugar at a weight ratio of 1: 1. After 100 days of storage, pass the cabbage chili and use the concentrated liquid stored in the container only.

By adding the cabbage extract, it is possible to enhance the soft taste and sugar content of miso, and to obtain the smell of miso during fermentation of the fermented soybean paste, thereby increasing the preference for the fermented soybean paste.

Thereafter, step 4) is completed by aging the separated liquid phase and fermenting it into soy sauce.

Accordingly, the present invention provides a functional soybean paste which improves long-term storage stability, taste and color preference and low salt.

Specifically, the present invention provides a method for preparing a fermented meju, which comprises agar-fermented meju in salt water containing 40 to 50% by weight of oak mistletoe extract, 5 to 15% by weight of a stock extract of porcine potato and 0.01 to 0.1% And low-salt soy sauce.

The present invention also relates to a method for preparing a fermented broth comprising the step of adding cabbage extract to a salted water containing 40 to 50% by weight of oak mistletoe extract, 5 to 15% by weight of a potato extract extract solution and 0.01 to 0.1% And provides a low salt miso where storage stability is ensured.

Hereinafter, the present invention will be described in more detail with reference to Examples.

The present invention is intended to more specifically illustrate the present invention, and the scope of the present invention is not limited to these embodiments.

< Manufacturing example  1> Manufacture of oak mistletoe extract

The oak mist mistake is made by washing the well dried oak mistletoe 50-100g in 6L of running water, and then it is boiled for 30 hours in a hot water heater for 30 hours. . At this time, the prepared oak mistletoe extract was identified as a formulation similar to black tea seeds.

< Manufacturing example  2> Manufacture of crude extract of pig potato

Pork potatoes were washed with water and 20 kg of potato potatoes were aged at 80 to 100 ° C for 12 hours in a hot water pot to prepare a stock solution of pig potato extract extracted with potato water.

< Manufacturing example  3> of cabbage Extract  Produce

The mixture of cabbage and sugar was mixed in a weight ratio of 1: 1, and after aging for at least 100 days, the cabbage extract was prepared. At this time, the cabbage extract was confirmed as a clear light brown liquid, and the cabbage extract aged for 1 year or more was used

All.

< Example  1> Soy sauce manufacturing

1. Meju manufacturing process

After extracting the impurities from the bean curd beans, they were rinsed several times with water, washed, boiled thoroughly and boiled. The boiled soybeans were poured in a mortar and poured into meats in a warm room. At this time, the two sides of meju, the adult hand, put about two times, dried meju, while aging, put meju in the mangrove and mild for 2 to 4 days.

2. Brine production process with mixed extract

The meju prepared above was cleaned with a clean brine by a light brine, and was prepared again in the sunlight.

Thereafter, 26 L of water, 10 L of the oak mistletoe extract prepared in Preparation Example 1, and 4 L of the extract solution of the potato extract prepared in Preparation Example 2 were placed in a jar, Grade 9 kilograms of sun-dried salt was slowly dissolved. After dissolving, a salinity meter was also provided and confirmed as 16% (w / w). At this time, the brine was prepared by adding one more day so that impurities would not enter. Thereafter, 5 pieces of meju (8 kg of meju) without water were put in a jar, and the brine containing the mixed extract was poured into a filter net. 200 g of bamboo leaves, 10 dried chilies, 20 jujube, and 3 ~ 5 charcoal were added to the prepared nets and aged in the sun for 60 days.

The solid and liquid phase were separated from the mixture after the aging process, and the separated liquid phase was transferred through a trap net to prepare a soy sauce.

< Example  2> Manufacture of miso

In the step 2 of Example 1, the solid form and the liquid phase were separated from the mixture after the aging process. The separated solid form, that is, the oak mistletoe extract and the soybean powder extracted from the pig potato are well absorbed and put in a container. Then, 500 g of meju powder, 200 g of red pepper seed powder and 500 cc of cabbage extract prepared in Preparation Example 3 were added to the soybean paste. At this time, if it was too thick, the soy sauce in the former jar was poured gradually, and the moisture was adjusted.

< Experimental Example  1> Measurement of salinity and sugar content

The salinity of soy sauce and doenjang prepared in Examples 1 and 2 were measured using a salinity measuring device (DAYUN INC., Model name: DMT-20), and general commercial products were measured and compared in the same manner.

< Experimental Example  2> Storage stability evaluation

The changes in taste, long-term storage stability and appearance of the product were observed according to the passage of time immediately after the preparation of the soy sauce prepared in Example 1, one month of manufacture, one year of manufacture and three years of manufacture, and are shown in Table 2 below.

∘, when the taste was maintained without changes in the initial taste and with time, △ when the sour or the rough taste was observed, and ⊚ when the taste was not enough to eat and when the texture was less.

The stability of long-term storage was evaluated as ○ when the degree of clearness of the initial product was maintained without change, ○ when it was not clear, when there was slight turbidity, and when the mold was observed around the container.

The appearance of the product is indicated by ∘ when the salinity and sugar content of the initial product are maintained without change, △ when the change of the measured value within ± 5 is observed, and by × when the change of the measured value within ± 5 is observed.

As described above, the method of the present invention for producing functional soybean paste comprises a mixed extract consisting of oak mistletoe extract and a raw extract of porcine potato to lower the salt content of salted meju, And added with the effect of an additional ingredient to produce a high value-added functional soybean.

Accordingly, the present invention relates to the inherent functions of the traditional rice cultivars by adding the oak mistletoe extract, the pork potato extract stock solution, the sage leaves and the cabbage extract in a stepwise manner to add the effect of the above components, and particularly to the function of natural preservatives of oak mistletoe extract and bamboo leaves So that soy sauce and soy sauce were obtained with long-term storage stability.

While the invention has been shown and described with reference to certain exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (9)

1) a process for preparing salt water containing a mixed extract consisting of oak mistletoe extract and pig potato extract and adjusted to a salt concentration of 16 to 18% (w / w);
2) a step of immersing Meju in the saline solution and aging;
3) a step of separating solid and liquid phases from the mixture after the aging process, and aging the separated solid phase and fermenting it into miso; And
4) aging the separated liquid phase and fermenting it into soy sauce. [3] The method according to claim 1, wherein the oak mistletoe extract is mixed with 100 parts by weight of water and 5 to 10 parts by weight of oak mistletoe in step 1) and then filtered for 20 to 30 hours. [2] The method according to claim 1, wherein the oak mistletoe extract is contained in an amount of 40 to 50% by weight in the step 1). The method according to claim 1, wherein, in step 1), the pork potato extract solution is aged at a temperature of 80 to 100 ° C for 5 to 12 hours to obtain a potato component of 90 to 95 wt% A method for producing a sweet potato. [2] The method according to claim 1, wherein the step 1) comprises 5 to 15% by weight of a stock solution of a potato extract. [3] The method according to claim 1, wherein the mixed extract of step 1) further comprises 0.01 to 0.1% by weight of a sage leaf. The method according to claim 1, wherein the cabbage extract is aged for at least 100 days at a weight ratio of 1: 1 between cabbage and sugar to the solid form isolated in step 3). Fermented meju in salt water containing 40 to 50% by weight of oak mistletoe extract, 5 to 15% by weight of pork potato extract solution and 0.01 to 0.1% by weight of sallow leaf, and having a salt content of 16 to 18% (w / w) Separated, low-storage soy sauce with storage stability. (W / w) salt content of 40 to 50% by weight of an oak mistletoe extract, 5 to 15% by weight of a potato extract extract solution and 0.01 to 0.1% by weight of a sallow leaf, Low-salt miso sauce with preserved stability, with cabbage extract added to meju.