KR20170014240A - Fermented black garlic comprising doenjang, ssamjang and cheonggukjang and Preparation Method Thereof - Google Patents
Fermented black garlic comprising doenjang, ssamjang and cheonggukjang and Preparation Method Thereof Download PDFInfo
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- KR20170014240A KR20170014240A KR1020150107244A KR20150107244A KR20170014240A KR 20170014240 A KR20170014240 A KR 20170014240A KR 1020150107244 A KR1020150107244 A KR 1020150107244A KR 20150107244 A KR20150107244 A KR 20150107244A KR 20170014240 A KR20170014240 A KR 20170014240A
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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Abstract
The present invention relates to a fermented fermented soybean paste containing soybean gum, sweet potato, chungkukjang and fermented black garlic, and more particularly, to a fermented black garlic fermented with fermented black garlic to reduce the irritating odor of garlic by preparing soybean paste, Antioxidant, anticancer, immunity function, fatigue recovery, blood circulation, and so on, since the fermented aged black garlic contains a large amount of the active ingredient, while maintaining the taste and flavor of fermented soybean paste, Which contains fermented and fermented black garlic which can help health promotion and disease prevention and treatment, such as promoting circulation, strengthening gastrointestinal motility, strengthening liver and nourishing, and having high color taste and flavor, Can be provided.
Description
The present invention relates to a fermented fermented soybean paste containing soybean gum, sweet potato, chungkukjang and fermented black garlic, and more particularly, to a fermented black garlic fermented with fermented black garlic to reduce the irritating odor of garlic by preparing soybean paste, The fermented fermented black garlic contains a large amount of the active ingredient of fermented fermented black garlic while maintaining the taste and flavor of fermented soybean paste, , Sesame seeds, chungkukjang, and their production methods.
Soybean, a traditional fermented food in Korea, is prepared by inoculating and cultivating Aspergillus oryzae into soybean, wheat flour and rice flour, which are produced by using meju as a main raw material obtained by natural fermentation by adding protein raw materials or starch raw materials, To make enzymes. Conventional varieties are mainly made at home, but improved varieties are manufactured and sold in large quantities at factories.
Traditional soybean paste is a soybean fermented food which contains protein, as well as carbohydrate, fat and other nutrients, which is a major nutrient in our diet. It was the best nutritional formula as a protein source in the days when meat consumption was low in the past. Recently, doenjang has been known as a health food to prevent cancer and prevent adult diseases due to the effect of physiological activity such as antimutagenicity, anticancer, and antioxidant. It is presumed that the anticancer effect of the physiological activity effect is derived from the soybean which is the raw material and the ingredient which is decomposed or newly produced in the fermentation process. It is known that soybean-derived anticancer active substances are protease inhibitor, phytic acid and isoflavones. Especially soy isoflavone including genistein, The research on the anticancer effect of the ingredients is still under great interest.
Cheonggukjang is the traditional food of soybean fermented foods, which can be completed in the shortest time (2 ~ 3 days) and is recognized as the most effective way to eat soybeans with its unique flavor and nutritionally and economically. Vitamin B1, B2, niacin, pantothenic acid, and various enzymes are abundant, and digestion and absorption rate is very high. It has anti-aging effect, anti-hypertensive effect, cholesterol suppressing effect, diabetes suppressing effect, anticancer and antiviral effect.
However, in the fermentation of Cheonggukjang, volatile substances are generated, resulting in a strong odor. Therefore, it is preferred only for consumers who are familiar with the flavor, and it is a reality that they can not secure a wide consumer segment. There was a problem. In addition to the unique flavor and nutrition of Chongkukjang, there is a demand for the development of Chongkukjang which has a new nutrition and taste. Many cheonggukjangs are being developed in response to this demand.
Garlic (Allium sativum L.) is a perennial plant belonging to the family Liliaceae. It is a typical Allium genus plant. It not only enhances the taste of the food but also has preservative ability. It has antimicrobial action to inhibit the growth of bacteria such as food poisoning bacteria, Blood pressure lowering effect, anticancer effect, liver protection and liver disease treatment effect are known, and their mechanism of action is being clarified. Due to this physiological activity, it is widely used as a functional material.
In HuhJoon's 'Dongbokbo', garlic is "warm, tasty, and poisonous." It removes the boil and removes the customs and bad aura, eliminates the cold and the wind, strengthens the spleen and warms the stomach. Cure twisting, prevent infectious diseases and kill pests. "
The effective ingredient of garlic is a sulfur compound called allin. There is no incense, but when the garlic structure is upper limit, the instant aline reacts with the enzyme called alanase, which is in the tissue, to become allicin which is a self-defense substance. And has an antibacterial action, killing food poisoning bacteria and killing Helicobacter pylori causing gastric ulcer. Alicin also helps digestion, increases immunity, and lowers cholesterol levels. When Alicin is combined with Vitamin B1, it is converted to Alitalia to help you recover from fatigue and improve your tincture.
The garlic contains various sulfur compounds in addition to allysine. Methylcysteine is known to inhibit liver cancer and colorectal cancer. The sulfur compound also has antioxidant activity to remove active oxygen.
Open No. 2011-0139556 (published Dec. 29, 2011) discloses a garlic meju containing garlic and a method for producing garlic miso using the same, wherein it is possible to reduce the inconvenience of separately adding garlic when preparing miso soup, Is increased, and garlic miso is not deteriorated or decayed during long-term storage.
Japanese Patent Laid-Open Publication No. 2004-0017192 (published on Feb. 26, 2004) discloses a method for producing powdered soybean paste containing mainly onion or garlic, in particular, boiled soybean paste which allows the nutrients of onion or garlic to be added to soybean paste to be eaten have.
However, in the above literature, the garlic is included in the preparation of doenjang, so that the strong incense and spicy taste of raw garlic are strong in irritation, so that damage and irritation of the gastric mucosa may occur, and the unique odor of garlic may not be removed, The problem of falling can occur.
Published Patent No. 2011-0139556 (disclosed on Dec. 29, 2011)
Published Japanese Patent Application No. 2004-0017192 (published Feb. 26, 2004)
The present invention relates to a method for producing black garlic by fermenting and aging a garlic comprising an enzyme and producing the black garlic by using the black garlic to thereby provide an effective ingredient content of the black garlic, , Which contains fermented and aged black garlic, which has excellent taste and good taste.
In order to accomplish the above object, the present invention provides a fermented soybean paste comprising fermented aged black garlic, wherein the fermented soybean paste is prepared by mixing boiled soybean with fermented black garlic, A fermentation step of fermenting the fermented meju by dipping the fermented meju in the salt water, and a fermentation step of extracting the fermented meju from the brine and processing the fermented meju.
The black garlic is preferably manufactured by a natural complex fermentation step of producing a natural complex fermentation broth by using a plant, and a step of fermenting garlic after immersing the natural complex fermented broth in an enzyme fermented black garlic.
In the processing step, it is preferable that the fermented meju further contains enzyme fermented black garlic and black onion concentrate.
In another embodiment of the present invention, there is provided a method for producing fermented meju, comprising the steps of mixing boiled soybean and crushed enzyme fermented black garlic, adding steam and adding steam, forming a mixture of soybean and black garlic in a meju and fermenting the fermented meju, A fermenting step of fermenting the fermented meju prepared by fermenting the fermented meju with salt water, a fermenting meju extracted from the brine to prepare a miso, and a step of mixing the fermented meju with hot pepper paste, red pepper powder, sugar and chopped garlic, And a fermented aged black garlic.
In another embodiment of the present invention, there is provided a method for producing a fermented soybean comprising the steps of mixing boiled soybean and fermented fermented black garlic, adding steam and adding steam, mixing the above-mentioned soybean and black garlic mixture and then inoculating Bacillus subtilis (Bacillus subtilis) Fermenting the fermented soybean to prepare a fermented bean curd bean having a predetermined size, and aging the fermented bean curd to a predetermined size; and fermenting and aging the fermented soybean curd.
According to the present invention, malt and soybean sprouts are prepared by boiling mixed garlic and soybean beans prepared by fermenting garlic with enzyme, and soybean sprouts and sesame seeds are prepared using meju, and black garlic is added to bean soybean to prepare chungkukjang. It contains the active ingredient and can help health promotion and disease prevention and treatment such as antioxidant, anti-cancer, strengthening of immune function, fatigue recovery, promotion of blood circulation, strengthening of gastrointestinal motility, liver function enhancement and nourishment, and is excellent in color and flavor And can provide soybean paste, sweet potato starch, and chungkukjang containing fermented aged black garlic having high taste and high quality.
Fig. 1 is a flowchart schematically showing a method for producing doenjang containing fermented and aged black garlic according to the present invention.
FIG. 2 is a flow chart schematically showing a method for producing a sweet potato including fermented aged black garlic according to the present invention.
FIG. 3 is a flow chart schematically showing a method of manufacturing a fermented soybean curd containing fermented agar according to the present invention.
FIG. 4 is a graph showing cell proliferation inhibitory effects of leukemic lymphocytes L1210 and P388 and Sarcoma-180 (S-180), which is a kind of sarcoma cancer cells, in white mice of fermented black germ of enzymes.
FIG. 5 is a photograph showing the tissue of the cancerous cell type of the fermented black garlic. FIG.
6 is a graph showing inhibition of the expression of iNOS and COX-2 protein (anti-inflammatory effect) of fermented black germ in an enzyme.
FIG. 7 is a graph showing changes in expression (antioxidative effect) of HO-1 on fermented black garlic. FIG.
FIG. 8 is a graph showing the effect of the enzyme-fermented black gum on immune-suppressed rats in T cell and B cell proliferation of spleen cells (C: normal control group CY: control group immunized with Cyclophophamide BG: enzyme Fermented black garlic)
Hereinafter, preferred embodiments of the present invention will be described in detail. Prior to the description, terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary meanings and should be construed in accordance with the technical concept of the present invention.
Throughout this specification, when an element is referred to as "including" an element, it is understood that it may include other elements as well, without departing from the other elements unless specifically stated otherwise.
In each step, the identification code is used for convenience of explanation, and the identification code does not describe the order of the steps, and each step may be performed differently from the stated order unless clearly specified in the context. have. That is, each of the steps may be performed in the same order as described, or may be performed substantially concurrently or in the reverse order.
Hereinafter, miso, wax, chungkukjang and fermented fermented black garlic of the present invention will be described in detail.
First, referring to FIG. 1, the soybean paste containing fermented aged black garlic is prepared by mixing boiled soybean and crushed black garlic and adding steam to the mixture, A fermentation step of fermenting the fermented meju prepared by immersing the prepared fermented meju in saline, and a fermentation step of extracting the fermented meju from the saline and processing the fermented meju.
The beans used in the preparation of doenjang, sezamma, and chungkukjang containing fermented aged black garlic according to the present invention may be used singly or in combination of yellow beans and black beans, However, since the flavonoid components contained in the black beans and the yellow beans are different from each other, it is preferable to mix them so that the two kinds of soy beans can be mixed with each other to be able to ingest various flavonoids.
The step of adding the soybeans and the crushed black garlic to the soybean is carried out after mixing the soybeans and the crushed black garlic. The soy sauce containing fermented aged black garlic of the present invention is antioxidant, anticancer, strengthening of immune function, fatigue recovery, blood circulation promotion, , Liver function strengthening and nourishing strength, and maintaining a high content of the active ingredients of black garlic which can help maintain health, the soybean and the crushed black garlic are boiled together with the effective components of the black garlic It is possible to obtain the effect of preventing the corruption in the fermentation of meju by inducing it to permeate the soybean. In addition, since the pharmacokinetic component and flavor of black garlic are cut into soybean, the flavor of the soybean paste prepared using the soybean can be further deepened.
The step of adding the soybean is preferably carried out by mixing the so-called soybean and the crushed black garlic and heating the mixture at 100 to 120 ° C for 2 to 3 hours. The crushed black garlic is preferably contained in an amount of 3 to 15 wt% based on the total weight of the mixture. When the crushed black garlic is contained in an amount of less than 3 wt%, the content of the active ingredient of the black garlic is insufficient to produce the functional effect And the functional effect is not significantly different from that when the content of the black germ is 15 wt%. Therefore, in consideration of the economical efficiency of the material, the content of the black germ in the present invention is 3-15 wt%.
Preferably, the black garlic comprises a natural complex fermentation step of producing a natural complex fermentation liquid using a plant, and a step of preparing black garlic by fermenting the natural complex fermentation broth after immersing the garlic in the natural complex fermentation broth.
The natural complex fermentation step is a step of preparing a natural complex fermented broth by using a plant. The plant is treated with enzymes and yeast using a conventional Onggi to produce a plant-active natural plant complex fermentation broth, Can be fermented and aged to prepare a natural complex fermentation broth.
The step of immersing garlic in the natural complex fermentation broth and then fermenting the fermented garlic to produce garlic may include a step of spraying garlic into the natural complex fermentation broth and spraying the natural complex fermentation broth, And a sterilizing step of removing the microorganisms after the steaming step. It is preferable that black garlic is produced by repeating the injection step, the boiling step, and the sterilization step at least twice at a predetermined temperature.
In the black garlic produced by the above-described method, the garlic is fermented and aged, the garlic-specific odor is eliminated, the degree of spontaneity is reduced, the antioxidant power is increased, and the S-aryl cysteine and S-aryl mercapto New components such as cysteine may be produced.
In general, black garlic contains S-propyl cysteine, S-allyl cystenin (SAC) and S-ethylcysteine, which are water-soluble substances. Cholesterol production in liver cells is 42 ~ 55% There is an effect to reduce. It is known that the rate of decrease of gamma-glutamyl-S-allyl cysteine, gamma-glutamyl-S-methyl cysteine and gamm-glutamyl-S-propyl cysteine in raw garlic is much higher than that of 16-29%.
In order to confirm anticancer, anti-inflammation and antioxidative effects of the above-mentioned black garlic, the extract of black garlic fermented by the enzyme was added to the cells of leukemic lymphocytes L1210 and P388 of white mouse and Sarcoma-180 (S-180) Inhibition, and cancer cell-type tissues, and the anti-inflammatory effect can be confirmed by inhibiting the expression of iNOS and COX-2 protein by inducing inflammation through LPS treatment. In the RAW 264.7 cells, HO- , The antioxidant effect can be confirmed, and thus, the immune function enhancing effect can be confirmed.
FIG. 4 is a graph showing the cell proliferation inhibitory effect of L1210 and P388, which are leukemic lymphoid cells of white mice, and Sarcoma-180 (S-180), which is a kind of sarcoma cancer cells, , The growth rate of P388 cells was decreased by 76%, 98% and 99.4%, respectively, in the addition of 10 ㎍ / ㎖, while the addition of 2 ㎍ / The proliferation inhibitory effect was decreased by 71%, 82%, and 85%, respectively, in the 2 ㎍ / ㎖ added group compared with the corresponding time of the control group. The addition of 4 ㎍ / ㎖ and 6 ㎍ / , And the cells treated with 2 ㎍ / ㎖ and 5 ㎍ / ㎖ decreased 52% and 65%, respectively, compared to the control group, whereas those treated with 10 ㎍ / ㎖ did not.
FIG. 5 is a photograph of cancer tissue of the black germ extract. HCT-48 cancer cells, a-1, are untreated. Cells form clusters, and the shape of a single cell is triangular or polygonal. And a-2 is an HCT-48 cancer cell treated with the above-described black garlic extract. The cells did not form a cluster and remained as a single cell, and the form thereof could not be formed in its original shape. b-1 and b-2 are photographs showing the tissues of the group treated with HRT-18 cancer cells and the group treated with the above-described black garlic extract. As compared with b-1, b-2 showed irregular cell membrane parts, The c-1 and c-2 cells were in the form of HT-29 cells, and the cells exposed to the black germ extract did not show any disruption due to their disorganization. They did not form a cluster and eventually died.
FIG. 6 is a graph showing the reduction mechanism of N0 and PGE 2 production of black garlic extract. Inflammation reaction is induced when tissue damage or infection is caused by free radicals in the body. Typically, macrophages react to produce cytokines (COX-2) stimulates the biosynthesis of PGE 2 , resulting in increased expression of iNOS and COX-2. Inhibition of iNOS and COX-2 expression by cyclooxygenase-2 Lt; RTI ID = 0.0 > anti-inflammatory < / RTI >
The expression of iNOS was significantly inhibited at 400 μg / mL and 800 μg / mL, respectively, by 39.6% and 61.7% lower than that of the LPS alone treatment, and the expression of COX-2 protein was also fermented-aged When the extract of black garlic was treated at 400 μg / mL or more, the expression was suppressed to 34.5% as compared with that of the LPS alone treatment. Therefore, the black garlic extract prepared by fermentation-aging can exhibit an excellent effect in the treatment and prevention of chronic inflammatory diseases such as anti-inflammation, arthritis and cancer.
FIG. 7 shows the expression of HO-1 protein in RAW 264.7 cells induced by oxidative stress. The expression of HO-1 protein at 100, 200 ㎍ / ㎖ was significantly higher than that of LPS alone Respectively, and increased significantly at concentrations of 400 and 800 ㎍ / ㎖, respectively, indicating a significant expression effect of 71% and 117%, respectively. The HO is a microsomal enzyme present in various tissue cells and liberates heme including hemoglobin into carbon monoxide, biliverdin / bilirubin and free radical. HO has three isozymes, HO-1, HO-2 and HO-3. HO-2 and HO-3 are constitutive enzymes and HO-2 is expressed irrespective of stimulus. HO-1, on the other hand, is a type of heat shock protein (HSP) system, which is a flowable variant with a molecular weight of 32 kD and is expressed by various stress stimuli such as LPS, oxygenosis, hypoxia, It has a function to defend the living body from enemy stress. Therefore, the enzyme-fermented black garlic extract is expected to effectively protect against intracellular inflammation and oxidative stress by inducing expression of HO-1.
FIG. 8 is a graph showing the effect of the extract of black garlic on the proliferation of splenocytes T cells and B cells in immunosuppressed rats. As compared with that of the immunochromic inhibitor administered with Cychlophosphamide, B cells could be seen as proliferating. Therefore, the enzyme-fermented black garlic extract can help the immune cells to proliferate and enhance the immune system.
From the results of FIGS. 4 to 8, it can be confirmed that the black garlic extract can help the anti-cancer, anti-inflammation and antioxidant and enhance the immunity. Therefore, it is expected that the health functionalities such as anticancer, anti-inflammation, antioxidation and immunity enhancement can be expected due to the active ingredients of the black garlic contained in the fermented black garlic and black onion containing soybean paste, sweet potato, and chungkukjang.
It is preferable that the forming step of forming a fermented meju by molding the mixture of soybean and black garlic in a meju and fermenting the mixture of soybean and black garlic through the step of increasing the fermented soybean is further comprised of 0.01 to 3.0 wt% of Aspergillus oryzae This is because the emperor activates the fermentation of the intestines. If the fermentation state is less than 0.01 wt%, the progress of fermentation is slowed, and the effect of containing the fermentation state is insignificant. When the fermentation state is over 3.0 wt%, over fermentation occurs.
The fermentation step of fermenting meju prepared by soaking in brine is preferably fermented at 30-40 ° C for 20-50 days. The fermentation temperature and period may affect fermentation degree of meju, It is very important to maintain the fermentation temperature and duration which can best exhibit the flavor of the miso because it affects the taste too much if the period is too short or too long.
After the fermentation step, the fermented meju is extracted from the brine, and the bean paste containing the fermented and aged black garlic of the present invention is manufactured through the processing step.
In the processing step, the fermented black garlic and the black onion concentrate may further contain enzymatic fermented black garlic and black onion concentrate. The garlic or purple onion may be prepared by preparing black garlic or black onion according to the above method, It can be prepared by mixing an extract obtained by low temperature extraction of black garlic or black onion and then aging. The method of extracting and aging black garlic or black onion at low temperature comprises adding black garlic or black onion to purified water and extracting effective ingredients of black garlic or black onion while maintaining the temperature at 80 to 90 ° C to prepare black garlic or black onion extract , The black garlic extract solution and the black onion extract solution are uniformly mixed and then aged at 15 to 25 ° C for 5 to 20 days to produce enzyme fermented black garlic and black onion concentrate. However, the effective components of the black garlic and black onion are sufficiently eluted Any method for producing a concentrated liquid is usable without any particular limitation. In order to add functionality to the concentrate, at least one selected from the group consisting of porcine potatoes, mixed lactic acid bacteria, fructooligosaccharides, amino acids, minerals, and multi-vitamins may be included. However, it is not limited as long as it contains an active ingredient capable of contributing to health promotion, and it can be further contained in the enzyme fermented black garlic and black onion concentrate.
In order to improve the flavor of the thus-prepared doenjang, it is preferable to aged the soybean paste for about 1 to 7 months.
The soybean paste containing the fermented aged black garlic produced by the above-described preparation method is useful for preventing and treating diseases such as antioxidation, anti-cancer, strengthening of immune function, fatigue recovery, promotion of blood circulation, strengthening of gastrointestinal motility, And has excellent color and flavor, high palatability, and excellent quality.
FIG. 2 is a schematic view of a method for manufacturing a sweet potato including fermented aged black garlic according to the present invention, comprising mixing the so-called soybean and crushed black garlic, adding steam and adding the same, A fermentation step of fermenting the prepared fermented meju with salt water, a fermentation step of fermenting the fermented meju, preparing a fermented meju, and processing the fermented meju, And a mixing step of mixing the meju powder with the fermented black garlic.
The soy sauce paste may be prepared through the above-mentioned steps of adding, forming, fermenting, and processing the bean paste followed by uniformly mixing the bean paste with hot pepper paste, red pepper powder, sugar, and chopped garlic. Preferably, it can be prepared by mixing miso, hot pepper paste, red pepper powder, sugar and chopped garlic in a ratio of 3: 1: 0.5: 0.1: 0.1 to 5: 1: 2: 0.5: 0.5, Enzyme fermented black garlic and black onion concentrate.
In order to increase the flavor of the sesame seeds produced by the above-described method and to purify the unique taste of garlic, it is preferable to prepare the sesame seeds containing the fermented aged garlic of the present invention by aging at room temperature for 10 to 20 days in a jar.
FIG. 3 is a schematic view illustrating a fermentation-aged fermented black garlic-containing preparation method of the present invention. FIG. 3 is a schematic view illustrating a fermentation-aged fermented black garlic-containing fermented black garlic containing fermented black garlic, (Bacillus subtilis, Bacillus subtilis), followed by fermentation to produce chungkukjang soybean, and a step of aging the bean jangjang bean to a predetermined size and then aging the mixture. .
It is preferable that the above-mentioned step of adding is carried out under the same conditions as the step of adding the fermented aged black garlic-containing soybean paste.
The mixture of soybeans and black garlic grown in the step of growing is cooled and then 0.5 to 1 wt% of Bacillus subtilis (Bacillus subtilis) is inoculated on the basis of the weight of the beans, and the mixture is heated at 30 to 45 ° C for 3 to 5 days The fermented soybean can be fermented using Bacillus subtilis attached to rice straw, which is a traditional method.
The fermented soybean can be prepared by fermenting and aging the black beans through a fermentation step in which the fermented beans are molded into a predetermined size in the form of puree, which is a typical cheonggukjang form, and then aged.
As described above, the fermented fermented black garlic-containing chungkookjang contains the effective ingredient of black garlic, and can be used for antioxidant, anti-cancer, immune function, fatigue recovery, blood circulation promotion , Strengthening gastrointestinal motility, strengthening liver function, and strengthening the health functional ingredients, it can help health promotion and disease prevention and treatment, and it is excellent in color and flavor as well as low in saltiness. And the resistance can be reduced to improve the preference as a functional food.
Hereinafter, an embodiment of the present invention will be described. However, the scope of the present invention is not limited to the following preferred embodiments, and a person skilled in the art can carry out various modifications of the contents described in the present invention within the scope of the present invention.
Fermented Black garlic Manufacture of contained miso
After washing 900 g of soybeans thoroughly, it was poured into water for a day. Then, 100 g of shredded black garlic was added to the pot and boiled at 110 ° C for 2 hours.
The boiled mixture was crushed and cooled to about 40 ° C, and 1 g of Aspergillus oryzae was added thereto. Meju was bundled with rice straw and dried and fermented for 30 days in a fermentation chamber. Meju, which had been fermented and finished, was washed with water to remove mold, cut in half, and dried for 7 days in daylight. The thus-prepared meju was put into a sterilized jar at a ratio of 1: 3.5: 0.5 together with 18% salt water, enzyme fermented black garlic and black onion concentrate, and aged fermented at room temperature for 45 days. After that, soybean paste containing black garlic fermented and aged in a jar was prepared.
The black garlic was prepared by immersing 500 g of garlic in 1 L of a natural complex fermentation broth (EFG571), and then repeating the step of injecting the natural complex fermentation broth - sterilization step - sterilization step through a fermentation processing facility to prepare black garlic.
The enzymatic fermented black garlic and black onion concentrate were prepared by immersing 500 g of garlic and red onion into 1 L of a natural complex fermentation broth (EFG571), repeating the step of spraying the natural complex fermentation broth - sterilization step - Or black onion. Each of the prepared black garlic or black onion was added to purified water, and the mixture was extracted at 85 ° C until the effective content of the black garlic or black onion became sufficiently worried. The black garlic extract and the black onion extract were mixed and aged at 20 ° C for 100 days and dried to prepare enzyme fermented black garlic and black onion concentrate.
Fermented Black garlic Manufacture of included sesame seeds
100 g of red pepper paste, 50 g of red pepper powder, 10 g of sugar, and 10 g of chopped garlic were added to 300 g of doenjang prepared by the above-mentioned method, The ground was prepared.
Fermented Black garlic Manufacture of included Cheonggukjang
After washing 900 g of soybeans thoroughly, it was poured into water for one day. Then, 100 g of crushed black garlic was placed in a boiler, boiled at 110 ° C for 2 hours, and then cooled to 80 ° C at room temperature. 0.5 to 1 wt% of Bacillus subtilis (Bacillus subtilis) was inoculated to the mixture of chilled soybean and black garlic and fermented at 40 ° C for 5 days to obtain chungkukjang soybean. The chungkukjang soybean was kneaded into a flat cylindrical shape, and was molded and stored in a refrigerator at 4 ° C for 3 days in a refrigerator.
Amino nitrogen analysis
In general, amino acid nitrogen is decomposed into free amino acid form during the ripening process of soy sauce, and it gives a savory taste. The higher the content, the better the taste and it is used as a general quality index of kochujang. Therefore, in order to measure the quality index of soy sauce, the content of amino nitrogen in soy sauce, chopped soy sauce, chongkukjang, garlic soybean paste and garlic chongkukjang, commercially available soybean paste, Respectively.
For reference, the amino nitrogen content was analyzed using the Formol titration method. 5 ml of fermented aged black garlic, commercially available garlic soy sauce, and commercially available brewed soy sauce were prepared and diluted with 25 ml of distilled water, and homogenized by stirring for 1 hour. Then, 0.1 N NaOH solution , And 20 ml of a 36% formaldehyde solution adjusted to pH was added thereto. When pH was lowered, the solution was again titrated to pH 8.4 with 0.1 N NaOH solution. A basal test of a 0.1 M NaOH solution was carried out by the same procedure, and the amino nitrogen content was calculated according to the following equation (1).
B: Batch test amount (ml), F: 0.1 N NaOH titer, S: Test sample amount (g)).
Amino nitrogen is produced by high amount of low molecular weight peptide and amino acid as the amount of soybeans used as substrate is high and protease activity is high. It is an indicator of the degree of aging and quality of preservation period of soy sauce. In other words, miso, sesame, and chungkukjang, which have high amino nitrogen content, can be evaluated as good in component and sensory characteristics.
Miso
Seamjang
Cheonggukjang
(unit : mg %)
As shown in Table 1, it was confirmed that amino acid nitrogen content of soybean paste, sweet potato, and chungkukjang containing fermented aged black garlic produced by the above method was excellent. Therefore, the fermented soybean paste containing bean paste, sweet potato, and chungkukjang containing the fermented soybean paste showed excellent quality indicators, indicating that the flavor was deep and the flavor was excellent.
Sensory evaluation
The soy sauce containing fermented aged black garlic, commercially available garlic soy sauce, and commercial brewed soy sauce prepared by the above method were used as sensory test agents (10 in 10, 20 in 10, 30 in 10, 40 in 10, 50 in 10) were measured on the basis of a score of 10 on color, taste, flavor, and preference.
Miso
Seamjang
Cheonggukjang
The results of Table 2 indicate that doenjang containing fermented and aged black garlic was evaluated in terms of color, flavor, flavor, and taste as compared with commercial soybean paste and soybean paste. In addition, And fermented black garlic, which were prepared by the fermentation method.
The present invention is not limited to the above-described specific embodiments and descriptions, and various modifications can be made to those skilled in the art without departing from the gist of the present invention claimed in the claims. And such modifications are within the scope of protection of the present invention.
Claims (5)
Forming a mixture of soy sauce and enzyme fermented black garlic in a meju and fermenting the fermented meju;
A fermentation step of immersing the fermented meju in the salt water to effect fermentation; And
Preparing a fermented meju from the brine, and grinding the fermented meju;
The black garlic
A natural complex fermentation step of producing a natural complex fermentation liquid using plants; And
Preparing a fermented black garlic fermented by immersing garlic in the natural complex fermentation broth, and fermenting the fermented black garlic to produce fermented soybean paste containing fermented aged black garlic
Wherein the processing step comprises grinding the fermented meju with an enzyme fermented black garlic and a black onion concentrate to prepare a fermented soybean paste containing fermented aged black garlic
A molding step of forming a fermented meju by molding the thus-mixed soybean and black garlic mixture into meju and fermenting;
A fermentation step of immersing the fermented meju in the salt water to effect fermentation;
Extracting the fermented meju from the saline solution to produce miso; And
And a mixing step of uniformly mixing the soybean paste with hot pepper paste, red pepper powder, sugar, and chopped garlic, and a fermented aged black garlic
The mixture of the above-mentioned soybean and the black garlic is cooled, then Bacillus subtilis (Bacillus subtilis) is inoculated and fermented to produce chungkukjang bean; And
A method for producing chungkukjang containing fermented aged black garlic comprising the step of aging the chungkukjang soybean to a predetermined size and aging the fermented soybean bean
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150107244A KR20170014240A (en) | 2015-07-29 | 2015-07-29 | Fermented black garlic comprising doenjang, ssamjang and cheonggukjang and Preparation Method Thereof |
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|---|---|---|---|
| KR1020150107244A KR20170014240A (en) | 2015-07-29 | 2015-07-29 | Fermented black garlic comprising doenjang, ssamjang and cheonggukjang and Preparation Method Thereof |
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| KR20170014240A true KR20170014240A (en) | 2017-02-08 |
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| KR1020150107244A KR20170014240A (en) | 2015-07-29 | 2015-07-29 | Fermented black garlic comprising doenjang, ssamjang and cheonggukjang and Preparation Method Thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220118682A (en) * | 2021-02-19 | 2022-08-26 | 농업회사법인 이웅식품 유한회사 | Meju and ssamjang with oil cake and manufacturing method thereof |
| CN116725155A (en) * | 2023-08-14 | 2023-09-12 | 四川省郫筒酱园有限责任公司 | Method for making thick broad-bean sauce with bright color |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040017192A (en) | 2002-08-20 | 2004-02-26 | 박정이 | Manufacturing method of powdered miso using onion and garlic |
| KR20110139556A (en) | 2010-06-23 | 2011-12-29 | 권미아 | Manufacturing methods of a fermented soybean containing galic and a fermented soybean paste using it |
-
2015
- 2015-07-29 KR KR1020150107244A patent/KR20170014240A/en unknown
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040017192A (en) | 2002-08-20 | 2004-02-26 | 박정이 | Manufacturing method of powdered miso using onion and garlic |
| KR20110139556A (en) | 2010-06-23 | 2011-12-29 | 권미아 | Manufacturing methods of a fermented soybean containing galic and a fermented soybean paste using it |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220118682A (en) * | 2021-02-19 | 2022-08-26 | 농업회사법인 이웅식품 유한회사 | Meju and ssamjang with oil cake and manufacturing method thereof |
| CN116725155A (en) * | 2023-08-14 | 2023-09-12 | 四川省郫筒酱园有限责任公司 | Method for making thick broad-bean sauce with bright color |
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