KR20170103471A - Soybean Paste and Soybean Paste Powder and Soybean Paste Pill Comprising Blackbean Meju, Artemisia annua or Green Tea and Bamboo Salt and Manufacturing Method There of - Google Patents
Soybean Paste and Soybean Paste Powder and Soybean Paste Pill Comprising Blackbean Meju, Artemisia annua or Green Tea and Bamboo Salt and Manufacturing Method There of Download PDFInfo
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- KR20170103471A KR20170103471A KR1020160026432A KR20160026432A KR20170103471A KR 20170103471 A KR20170103471 A KR 20170103471A KR 1020160026432 A KR1020160026432 A KR 1020160026432A KR 20160026432 A KR20160026432 A KR 20160026432A KR 20170103471 A KR20170103471 A KR 20170103471A
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- green tea
- germanium
- bamboo salt
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2250/00—Food ingredients
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Abstract
Description
The present invention relates to soybean paste, soybean paste, soybean paste, and soybean paste containing soybean meal, black soybean meal, green tea and green tea and bamboo salt, and more particularly to soybean paste and soybean oil, Soybean paste, fermented soybean paste, fermented soybean paste, fermented soybean paste, and fermented green tea extract, mushroom or green tea extract, bamboo salt water, and yellow germanium ball.
Doenjang, which was an ancestor food for our ancestors, is the representative fermented food of Korea which is excellent in anticancer effect and is now recognized in the world. Doenjang is a nutritious source of proteins derived from soybeans from ancient times and also contains various flavors by enzymatic decomposition of various beneficial bacteria. Especially soybeans are also recorded as one of the medicinal purposes in the herbaceous gangmok, etc. Also in the world, , Sufu in China and Tempeh in Indonesia have been used as an important means of ingesting nutrients and living at the time of lack of food through using soybeans or fermenting them.
Miso is divided into traditional miso soaked with meju and modified miso soaked with koji depending on the manufacturing method. Conventional doenjang is an enzyme produced by various bacteria and fungi that propagate in Meju, and Koyo is produced by the enzyme action of amylase and protease produced by Aspergillus oryzae. The soybean is decomposed and fermented. At this time, the flavor of doenjang is enhanced by the enzymatic action during the fermentation process, and the flavor is enhanced by the harmony of sweet taste and salty taste due to the small amount of sugar and salt and a slight taste provided by the amino acid produced from the soybean protein. In addition, The flavor produced by fermentation and the color produced by the raw material itself or microbial fermentation are determined by appropriately coordinating.
Traditionally, traditional soybean paste has a high salt content, a black color, and an unpleasant odor in soybeans. Recently, various studies have been conducted to improve functional properties of soybean paste such as functional soybean paste mixed with functional ingredient, for example, to develop functional soy sauce with functional effects such as anticancer.
Bamboo salt is a kind of processed salt that promotes the effects of bamboo, which plays a biological role of cells, and the salt that prevents decay by sterilization, from the furnace to the high heat.
The contents of potassium (K), calcium (Ca), iron (Fe), zinc (Zn) and manganese (Mn) in the metal elements are higher than those of the sun salt, and heavy metal elements are not detected. The pH is an alkaline substance of about 10.0. Recently, the efficacy of bamboo salt has been studied in various aspects of pharmacological and physiological activities of bamboo salt, including the prevention and improvement of gastric inflammation of bamboo salt, reduction of streptococcus in oral cavity, and mitigation of gingivitis symptoms. Bamboo salt has long been used as a folk medicine for gastritis, gastric hyperplasia, gastric ulcer, oral disease, sinusitis, otitis media and early inflammatory eye diseases and has been used as a supplement for traditional brewed foods, health supplements, toothpaste and other products have.
Artemisia annua is an annual herbaceous plant of the dicotyledonous plant Lilium asteraceae, and is also called Leaf wormwood and Leaf wormwood. It is distributed in Korea, Japan, China and Taiwan. It is a plant that grows widely around the house of each place of Korea and on the road side of the road. It is widely used for the treatment and prevention of various diseases caused by antioxidant activity and immunity enhancement.
The patent document related to the method of manufacturing doenjang is as follows. According to KR Patent Application No. 10-2009-0064770 (the name of the invention: a method for producing rice doenjang), a method for producing rice bean paste including a step of inoculating koji into rice and soybean Lt; / RTI >
However, in the above-mentioned patent documents, there is a concern that excessive salt intake may lead to adult diseases such as hypertension and arteriosclerosis, and it can not solve the problem that it takes 6 months or longer to prepare miso.
Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.
The inventors of the present invention have sought to develop a traditional doenjang which has a low salt content and thus minimizes the risk of adult diseases such as hypertension and contains a large amount of anticancer substances or antioxidant substances and thus has an excellent effect on cancer prevention when ingested. As a result, the above-mentioned problems can be solved by adding bamboo salt, yellow loam germanium ball, and white mugwort or green tea to meju prepared with black bean and barley flour, And thus the present invention has been completed.
Accordingly, it is an object of the present invention to provide a method of manufacturing a soybean paste containing black soybean meal, white mugwort or green tea and bamboo salt.
Another object of the present invention is to provide soybean paste and soybean soup powder prepared using the soybean paste described above.
Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.
The present invention provides a process for producing doenjang.
The inventors of the present invention have sought to develop a traditional doenjang which has a low salt content and thus minimizes the risk of adult diseases such as hypertension and contains a large amount of anticancer substances or antioxidant substances and thus has an excellent effect on cancer prevention when ingested. As a result, the above-mentioned problems can be solved by adding bamboo salt, yellow loam germanium ball, and white mugwort or green tea to meju prepared with black bean and barley flour, And the flavor was improved.
According to one aspect of the present invention, there is provided a process for producing a black soybean comprising the steps of: (a) immersing black soybeans in water; (b) adding the chilled black beans and barley flour and the black bean soaked in water and kneading; (c) shaping the kneaded mixture to prepare a meju, fermenting the mixture in a shade for 3 to 10 days, and preparing a black soybean meju; (d) 100 parts by weight of the above-mentioned black bean meju, 70-120 parts by weight of bamboo salt water, 10-30 parts by weight of green tea leaves cut out in a size of 1-2 cm or green tea extract or green tea extract -10 parts by weight of alum germanium balls, 5-20 parts by weight of loess germanium balls, 1-10 parts by weight of red pepper, 1-10 parts by weight of jujube and 5-20 parts by weight of charcoal to prepare a mixture; And (e) fermenting the mixture of step (d), wherein the yellow germanium ball of step (d) is prepared by mixing 100-500 parts by weight of loess with 100 parts by weight of germanium, 100 parts by weight of germanium, Which is prepared by heating at 500 to 1200 after kneading, to produce soybean paste, including black soybean meal, green tea, or green tea and bamboo salt.
The term " anti-cancer " as used herein means inhibiting or killing the growth of cancer cells or cancer tissues in vivo. For example, there is provided a method of treating cancer, cancer, breast cancer, ovarian cancer, liver cancer, rectum cancer, bronchial cancer, , non-Hodgkin lymphoma, pituitary adenocarcinoma and urethral cancer cells or tissues.
As used herein, the term " black soybean meju " may mean Meju prepared through steps (a) to (c) above.
As used herein, the term "yellow germanium ball" may refer to spherical tangles formed by mixing yellow germanium and germanium and then applying heat thereto.
As used herein, the term "yellow germanium container" may mean container-shaped tangs made by mixing yellow germanium and germanium and then applying heat thereto.
As used herein, the term " acidic soil " may refer to soil exhibiting acidity below pH 7.
The meju of the present invention can be prepared by adding a starter to black beans, mixing them, shaping them into various shapes, and fermenting them.
According to a preferred embodiment of the present invention, the black bean is soaked with a high pressure autoclave after immersing the black bean for preferably 1-48 hours, most preferably 20-30 hours, (Iii) treating it.
According to a preferred embodiment of the present invention, the temperature condition of the high-pressure sterilizer is preferably 80-150, more preferably 100-130, and most preferably 115-130.
According to a preferred embodiment of the present invention, the treatment time of the high-pressure sterilizer may be preferably 1-120 minutes, more preferably 20-60 minutes, and most preferably 30-45 minutes.
According to a preferred aspect of the invention, the starter of the present invention may be a Bacillus sub-blocks bus (Bacillus subtillis) or Aspergillus duck material (Aspergillus oryzae).
In some cases, the Bacillus subtilis and the Aspergillus oryzae can be mixed and inoculated.
When the Bacillus subtilis and the Aspergillus oryzae are mixed and inoculated, the anticancer effect can be maximized as compared with the case of inoculation with each microorganism alone.
According to a preferred embodiment of the present invention, the shaping shape at the time of shaping the meju may be an intangible shape (grain shape or mezzanine shape), a hexahedral shape, or a disk shape.
According to a preferred embodiment of the present invention, the aging period of the meju is 1-30 days, the aging temperature is 25-35, and the aging humidity is 60-90%.
According to a preferred embodiment of the present invention, the immersion of the step (a) of the present invention can be carried out preferably for 15 to 40 to 4 to 24 hours.
According to a preferred embodiment of the present invention, the barley flour of the step (b) of the present invention is preferably pulverized by a pulverizer, and may be contained in an amount of 20 to 80 parts by weight based on 100 parts by weight of black soybean added.
In the present invention, it is a very important constitution to mix the black rice with the barley flour at a certain ratio. This is because the amino acids and saccharides contained in barley promote the fermentation of soybean paste to shorten the preparation period of soybean paste, increase the content of polyphenol, and significantly increase the palatability of soybean paste. In the case of not containing the above barley flour in black beans which were actually grown and cooled, a number of experiments showed that the fermentation period was increased by 1.5 times and the palatability was decreased by 20%.
According to a preferred embodiment of the present invention, the bamboo salt water of step (d) of the present invention may contain 1-50 parts by weight of bamboo salt, more preferably 5-30 parts by weight of bamboo salt And most preferably 10-20 parts by weight of bamboo salt.
In the present invention, it is a very important constitution that the most preferable bamboo salt content is 10-20 parts by weight.
The reason for this is that the addition of excessive salt may drastically increase the ripening period and may cause adult diseases such as hypertension. The risk of the soybean spoilage due to the decrease of the salt content is selected by selecting the optimum raw materials such as salt and soybeans, This is because it is prevented by selection.
According to a preferred embodiment of the present invention, the fermentation of step (c) of the present invention can be carried out preferably at a humidity of 40-60% at a temperature of 20-40.
According to a preferred embodiment of the present invention, the doenjang composition of the present invention may preferably contain 1-10 parts by weight of red pepper, 1-10 parts by weight of jujube, and 1-10 parts by weight of charcoal.
The jujube and red pepper may serve to increase the flavor of the finished soybean paste, and the charcoal may serve to remove the odor during the fermentation of doenjang.
According to a preferred embodiment of the present invention, the bamboo salt of the step (d) of the present invention can be preferably prepared by the following steps: (1) A mixture of yellow loess and germanium in bamboo with a diameter of 3-5 mm Inserting a germanium mortar container having a plurality of holes therein and introducing the germanium salt into the inner vessel; (2) placing the royal bamboo in a capped germanium outer container with a lid and sealing; (3) preparing a primary bamboo salt by heating the germanium outer vessel in a kiln and heating it; (4) mixing 1 to 10 parts by weight of the powdered strawberry powder by drying the strawberry on the basis of 100 parts by weight of the primary bamboo salt, and then drying in a yellow germanium container to prepare a secondary bamboo salt.
The constitution using the bamboo salt prepared by the above-described method in the doenjang manufacturing method of the present invention is very important. In the case of producing bamboo salt using the above-described method, it is possible to completely remove heavy metals such as lead and cadmium which can be contained in bamboo salt compared with bamboo salt produced by a conventional method, and to minimize the sodium content in the miso It is because.
According to a preferred embodiment of the present invention, the loess used in the loess germanium vessel of the present invention may preferably comprise loess and acid soils in a ratio of 1: 0.5-1 by weight, most preferably loess and acid As a soil, lime goto can be contained in a ratio of 1: 0.5-1 on a weight basis.
In the present invention, it is a very important constitution to include the loess and the acid soils in the above-mentioned ratio. This is because when the container containing the acidic soil in the loess and germanium is manufactured, the heat resistance of the container is increased to prevent the container from rupturing in the process of producing the bamboo salt, and the heavy metals contained in the completed bamboo salt can be removed It is because.
According to a preferred embodiment of the present invention, the heating of step (3) of the present invention may preferably be carried out at 700-1200 for 10-60 hours.
According to a preferred embodiment of the present invention, the drying of step (4) of the present invention can be carried out preferably at 300-700 for 1-20 hours.
According to a preferred embodiment of the present invention, the method of manufacturing doenjang of the present invention may include dog goose outpox or green tea leaf, dogwood wormwood or green tea extract.
It is very important to include the green tea leaves or green tea leaves or green tea extract or the green tea extract which are cut to 1-2 cm in the method of manufacturing the doenjang of the present invention.
Because of the large amount of antioxidant substances contained in the green tea or green tea, if it is included in the soybean paste composition, not only does it have a beneficial effect on the human body, but also a flavor unique to green tea or green tea is added, It is because it makes good.
According to a preferred embodiment of the present invention, the dog gall bladder or green tea of the present invention can be preferably selected from the group comprising leaves, stems, roots, flowers, seeds and outposts of dogwood or green tea, It may be the leaf, stem or the outpox of green tea or green tea, and most preferably it may be outbred or green tea leaf.
According to a preferred embodiment of the present invention, the dog gall bladder or green tea extract of the present invention can be selected from the group consisting of powdery mushroom outpox, powder of green tea leaves, fermentation broth, and concentrate.
As used herein, the term " extract " used in reference to dog mugwort or green tea extract is intended to refer not only to the extraction products obtained by treating the above-mentioned dog mugwort or green tea outpowder extracting solvent, but also to the dog mugwort outpost or green tea leaf itself But also includes formulated (e.g., powdered) workpieces.
If the extract used in the composition of the present invention is obtained by treating the extract of the dog gall bladder or green tea leaves with various solvents, various extraction solvents may be used. (B) an anhydrous or a lower alcohol having 1 to 4 carbon atoms such as methanol, ethanol, propanol, butanol, n-propanol, iso-propanol and n-butanol, (E) ethyl acetate, (f) chloroform, (g) 1,3-butylene glycol, (h) hexane, (i) diethyl ether, or (iii) a mixed solvent of a lower alcohol and water. (j) The extract can be obtained by treating the plant with butyl acetate.
As used herein, the term " extract " has the meaning conventionally used in the art as a crude extract, but broadly includes fractions obtained by further fractionation of the extract. That is, the outbreaks of green tea wormwood or green tea leaves are obtained not only by using the above-mentioned extraction solvent but also by additionally applying a purification process thereto. For example, a fraction obtained by passing the above extract through an ultrafiltration membrane having a constant molecular weight cut-off value, and a separation by various chromatography (manufactured for separation according to size, charge, hydrophobicity or affinity) The fraction obtained by the purification method is also included in the green tea worm outpast or green tea leaf extract of the present invention.
The prothoxystar or green tea leaf extract used in the present invention may be prepared in powder form by an additional process such as vacuum distillation and freeze drying or spray drying.
According to a preferred embodiment of the present invention, the loess germanium ball of step (d) of the present invention is preferably prepared by mixing 100-500 parts by weight of loess with 100 parts by weight of germanium and 100 parts by weight of germanium, .
According to a preferred embodiment of the present invention, the heating temperature in the heating of the present invention may preferably be 500-1200.
According to a preferred embodiment of the present invention, the diameter of the loess germanium ball of the present invention may preferably be 0.1-10 cm.
It is a very important constitution to include the above-described yellow germanium ball in the doenjang manufacturing method of the present invention and proceed with the aging process.
This is because the yellow loess germanium ball completely blocks the formation of the unpleasant taste in the miso during the ripening process and prevents the quality deterioration due to the propagation of the germs.
According to a preferred embodiment of the present invention, the fermentation period during the fermentation of step (e) may be preferably 1-60 days, more preferably 10-50 days, and most preferably 35-45 days .
Unlike general miso soup which takes 5 months from meju production to aging by using the manufacturing method of the present invention, miso can be completed in about 6 weeks.
According to another aspect of the present invention, there is provided a soybean paste, a soybean paste or a ginseng powder prepared by the above method, And soybean paste containing black bean meju, dogwood mugwort or green tea and bamboo salt.
The above-mentioned intact rings of the present invention can be produced using various methods used in the art.
According to still another aspect of the present invention, there is provided a method of preparing a soybean paste, comprising the steps of mixing 100 parts by weight of soybean paste powder prepared by the above method and 100 parts by weight of the soybean paste powder, And 10-100 parts by weight of a powder selected from the group comprising mixed powders thereof, wherein the soybean soup powder comprises black bean meju, gall bladder or green tea and bamboo salt.
The shiitake powder, shrimp powder, garlic powder, onion powder, corn powder and anchovy powder may be prepared by a method such as lyophilization, but the present invention is not limited thereto and can be produced by various methods used in the art have.
According to another aspect of the present invention, the present invention provides a process for preparing a soybean paste comprising 70-120 parts by weight of bamboo salt based on 100 parts by weight of meju, comprising 800-900 mg / 100g of polyphenol based on the total weight of the soybean paste composition, ≪ / RTI >
In the present invention, the matters related to the doenjang composition are common to the doenjang production method including the above-mentioned dog mugwort or green tea, so that the description thereof is omitted in order to prevent the present specification from being excessively complicated.
The features and advantages of the present invention are summarized as follows:
(A) immersing the black bean in water, adding and then cooling; (b) adding the chilled black beans and barley flour and the black bean soaked in water and kneading; (c) shaping the kneaded mixture to prepare a meju, fermenting the mixture in a shade for 3 to 10 days, and preparing a black soybean meju; (d) 100 parts by weight of the above-mentioned black bean meju, 70-120 parts by weight of bamboo salt water, 10-30 parts by weight of green tea leaves cut out in a size of 1-2 cm or green tea extract or green tea extract -10 parts by weight of alum germanium balls, 5-20 parts by weight of loess germanium balls, 1-10 parts by weight of red pepper, 1-10 parts by weight of jujube and 5-20 parts by weight of charcoal to prepare a mixture; And (e) fermenting the mixture of step (d).
The doenjang composition prepared by the method of the present invention has an advantage that the occurrence of adult diseases such as hypertension can be minimized because the sodium content is low.
The doenjang composition prepared by the method of the present invention has a high polyphenol content and thus provides a high antioxidative effect.
The doenjang composition prepared by the method of the present invention provides an advantage that it does not contain any heavy metals such as lead and cadmium.
The doenjang composition prepared by the method of the present invention has an advantage of being able to shorten the general soybean cultivation period by two to three times, including meju capable of rapid growth including barley flour and black soybean.
The soybean paste and soybean soup powder prepared using the soybean paste prepared by the method of the present invention are excellent in flavor and storage stability, and also have a high water-soluble rate. Thus, the soybean paste or soybean soup powder It is possible to minimize the phenomenon of aggregation of the soybean paste or soybean soup powder not dissolved.
BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 shows a process for the preparation of yellow clay germanium bamboo salt for use in the process of the present invention.
2 shows a method for producing a yellow germanium ball used in the method of the present invention.
Fig. 3 shows a process for producing a miso, which is a method of the present invention.
Fig. 4 shows a process for producing soybean curd containing soy sauce prepared by the method of the present invention.
Fig. 5 shows a process for producing a soy sauce powder soup containing soybean paste prepared by the method of the present invention.
Figure 6 shows the calibration curve of Gallic acid.
Figure 7 shows the heavy metal content of the doenjang extract.
8 shows the nutrient content of the doenjang extract such as sodium.
Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.
Example
Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.
Preparation Example: Preparation of doenjang, doenjang powder and doenjang
Production Example 1: Preparation of meju
Production Example 1-1: Preparation of Black Soybean Meju
7.5 kg of black beans were immersed in 20 L of water for 6 hours, then heated in an autoclave (121, 45 min) and cooled. 5.0 kg of the added black beans and barley powder and 5.6 kg of soaked water were added and kneaded. After forming for 7cm in diameter, they were rolled out in the shade for 1 day and fermented at 28 ℃ and 50% humidity for 5 days to complete black soybean meal.
Production Example 1-2: Comparative Example Preparation of common meju
The soybeans were thoroughly cleaned and boiled for about 8 hours. Then, the soaked soybeans were placed in a cauldron, and water was poured and heated. It started to boil and boiled for about 30 minutes. Then, it was taken out of the colander, drained, crushed, and then put in a meju frame until the air completely disappeared, making a shape, turning it on the straw, and drying it completely. The rope was twisted and the meju was tied and hanged in the yellow soil. Fermentation was carried out for 30 days until the mold was formed, and the comparative example was completed.
Production Example 2: Preparation of yellow germanium bamboo salt and balls
Production Example 2-1: Preparation of yellow loess germanium bamboo salt
In the royal bamboo, yellow loess germanium inner mortar with many holes of 3-5 mm in diameter made by mixing yellow loess (mixture of loess and lime goto (acidic soil) at a ratio of 1: 1-0.5 by weight) and germanium is inserted, The salt was added to the container. The above-mentioned king bamboo was put in a yellow germanium outer container with a lid and sealed. The germanium germanium outer container was heated in an oven at elevated temperature for 24 hours, and then heated at 1000 to 48 hours to prepare bamboo salt. The above-mentioned germanium outer shell vessel was naturally cooled, and then the bamboo salt was taken out and pulverized. 96 parts by weight of bamboo salt was blended with 4 parts by weight of powdered strawberry powder, and the mixture was placed in a germanium germanium container and dried in a kiln for 500 to 12 hours to complete germanium germanium bamboo.
Production Example 2-2; Manufacture of loess germanium balls
The ground loess and germanium were mixed in a ratio of 7: 3, and an appropriate amount of water was added to knead. Thereafter, the dough was molded to a size of 3.5 cm in diameter, and then heat was applied to the ceramic molding machine at 800 for 24 hours to complete the germanium ball.
Production Example 3; Preparation of Dogwood Mugwort Extract
The harvested outposts were wiped out, the worm-eared parts and roots were removed and cleaned with water. Afterwards, the washed outcrops were dried by hot air at a temperature of 50-90 for 1-10 days. When the outpost was dried to such an extent that the moisture contained in the outpox was completely evaporated and powdered, the dried outpox powder was granulated in a pulverizer to prepare a powdery artichoke extract.
Preparation Example 4: Preparation of doenjang containing dog mugwort and ocher germanium bamboo salt
Meju completed by the method of Preparation Example 1 was crushed and mixed with water and ocher germanium bamboo salt prepared by the method of Production Example 1 in the composition shown in Table 1 and placed in a pot. After addition of fine dog mugwort or the extract of Laurogeonopsis japonica prepared by the method of Preparation Example 3, red pepper, jujubes, yellow loess germanium balls and charcoal prepared by the method of Preparation Example 2 were further added and then aged at room temperature for 42 days, To complete the miso.
extract
Unit: parts by weight
Production Example 5: Preparation of soy sauce pans
The soy sauce powder prepared by the method of Preparation Example 4 was removed and the ground soy sauce powder and the additional raw materials (soybean, horse or ginseng powder) were mixed at a ratio of 17: 3 by weight. After that, the batter was poured into an automatic ring-making machine to prepare a soybean curd.
Preparation Example 6: Preparation of doenjang powder soup
100 parts by weight of ground doenjang powder prepared by removing moisture from the soy sauce prepared by the method of Preparation Example 4, 5 parts by weight of shiitake powder, 5 parts by weight of shrimp powder, 5 parts by weight of garlic powder, 5 parts by weight of ginger powder, 5 parts by weight of kelp powder and 5 parts by weight of anchovy powder were mixed to prepare a soybean paste powder soup.
Experimental Example
Experimental Example 1: Analysis of polyphenol content
Experimental Example 1-1: Preparation of sample
The doenjang of Example 1 was dissolved in secondary distilled water, and a sample was prepared as follows. 50 ml of secondary distilled water was added to 1 g of the doenjang of Example 1 to dissolve the undissolved precipitate. The precipitate was filtered through Whatman No. 4 filter paper and used as a sample for measuring polyphenol content.
Experimental Example 1-2: Total polyphenol content
Experimental Example 1-2-1: Measurement Method
Total polyphenol content was determined by Folin-Denis method, and 100 ㎕ of Folin-denis agent was added to 20 ㎕ of each extract and reacted at 40 for 1 minute. After adding 80 ㎕ each of 7.5% Na 2 CO 3 solution and reacting for 40 minutes at 15 min, absorbance was measured at 765 nm. Statistical analysis was performed by repeating 5 measurements for each sample. Gallic acid (Sigma, USA) was prepared at a concentration of 0.05 to 1 mg / mL and the total polyphenol content (%) was calculated from the standard calibration curve obtained by analyzing in the same manner as the sample .
Experimental Example 1-2-2: Absorbance measurement
The absorbance of each sample was calculated using a standard calibration curve (y = 4.822x + 0.119).
Experimental Example 1-2-3: Total polyphenol content (%)
The polyphenol content (%) was calculated by the following formula.
Equation 1
The total polyphenol content is shown in Table 3 below.
Total polyphenol content of doenjang extract
Experimental Example 2: Analysis of heavy metal content
The heavy metal content of the retentate prepared by the method of Example 1 was examined. As a result, it was found that 0.0 mg / kg of lead and cadmium were not detected at all and 3580.8 mg / 100 g of sodium was contained.
Experimental Example 3: Symbol evaluation
In the taste evaluation, the flavor and olfactory preference of the doenjang prepared by the method of Preparation Example 4 were examined, and 30 persons were selected for the evaluation. Doenjang prepared by the methods of Examples 1 to 4 and Comparative Examples 1 to 4 was subjected to the evaluation and the palatability of each treatment method was evaluated and recorded in 10 steps from 1 to 10 after the tasting. At the time of sampling, 10 g of doenjang prepared by the methods of Examples 1 to 4 and Comparative Examples 1 to 4 were provided. Palatability was divided into two components, flavor and olfactory characteristics, and soybean paste, which can be purchased from ordinary mart, was used as a control.
The preference of doenjang prepared by the method of Preparation Example 4 is shown in Table 4 below. In summary, the flavor was evaluated in the order of Example 1, Example 4, Example 2, Example 3, Comparative Example 1, Comparative Example 4, Comparative Example 2, Comparative Example 3 and Control Example of the present invention, The same results as those of the flavor palatability evaluation were obtained. That is, the samples corresponding to the Example 1 obtained the highest preference in both answers, and the numerical value shows a meaningful significance level in comparison with the comparative example and the control. This proves that the method and the ratio of the method proposed in the present invention are superior to other methods of manufacturing.
Based on the above results, it can be confirmed that the flavor and olfactory palatability of strawberry prepared by the method of the present invention are significantly improved compared to those of other production methods.
The upper column for each item is the average value, and the lower column is the standard deviation
references
(1) Ali Ghasemzadeh, Hawa ZE Jaafar, and Asmah Rahmat. Antioxidant Activities, Total Phenolics and Flavonoids Content in Two Varieties of Malaysia Young Ginger (Zingiber officinale Roscoe).
Claims (10)
(b) adding the chilled black beans and barley flour and the black bean soaked in water and kneading;
(c) shaping the kneaded mixture to prepare a meju, fermenting the mixture in a shade for 3 to 10 days, and preparing a black soybean meju;
(d) 100 parts by weight of the above-mentioned black bean meju, 70-120 parts by weight of bamboo salt water, 10-30 parts by weight of green tea leaves cut out in a size of 1-2 cm or green tea extract or green tea extract -10 parts by weight of alum germanium balls, 5-20 parts by weight of loess germanium balls, 1-10 parts by weight of red pepper, 1-10 parts by weight of jujube and 5-20 parts by weight of charcoal to prepare a mixture; And
(e) fermenting the mixture of step (d)
The yellow germanium ball of the step (d) is prepared by mixing 100-500 parts by weight of loess with 100 parts by weight of germanium and 100-500 parts by weight of germanium,
It has a high rate of bead ripening, does not contain heavy metals, and contains a large amount of polyphenols
Black soybean meal, black soybean meal, green tea or green tea and bamboo salt.
Wherein the immersion in step (a) is carried out at a temperature of from 15 to 40 for 4 to 24 hours, wherein the black soybean meal, the green tea, or the green tea and bamboo salt is prepared.
Wherein the barley flour of step (b) is pulverized by a pulverizer and comprises 20 to 80 parts by weight based on 100 parts by weight of the black soybean, the soybean paste wax, green tea and green tea and bamboo salt.
Wherein the fermentation of step (c) is carried out at a humidity of 40-60% and a temperature of 20-40.
Wherein the extraction solvent of the extract of step (d) is selected from the group consisting of water, ethanol, methanol, methylene chloride, ethyl acetate, butanol, hexane, butylene glycol, chloroform and mixtures thereof. Mugwort or green tea and bamboo salt.
Wherein the bamboo salt of step (d) is prepared comprising the following steps: a method of preparing a soybean paste comprising black soybean meal, dogwood mugwort or green tea and bamboo salt,
(1) inserting a yellow germanium pottery vessel having a plurality of holes having a diameter of 3-5 mm made of a mixture of yellow earth and germanium in bamboo, and introducing the sun salt into the pot;
(2) placing the royal bamboo in a capped germanium outer container with a lid and sealing;
(3) preparing a primary bamboo salt by heating the germanium outer vessel in a kiln and heating it;
(4) mixing 1 to 10 parts by weight of the powdered strawberry powder by drying the strawberry on the basis of 100 parts by weight of the primary bamboo salt, and then drying in a yellow germanium container to prepare a secondary bamboo salt.
Wherein the heating of step (3) is performed at 700-1200 for 10-60 hours, and the drying of step (4) is performed at 300-700 for 1-20 hours. A method of manufacturing a soybean paste containing bamboo salt.
The composition comprising 800-900 mg / 100 g polyphenol based on the total weight of the doenjang composition,
≪ / RTI > does not contain lead and cadmium.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020160026432A KR20170103471A (en) | 2016-03-04 | 2016-03-04 | Soybean Paste and Soybean Paste Powder and Soybean Paste Pill Comprising Blackbean Meju, Artemisia annua or Green Tea and Bamboo Salt and Manufacturing Method There of |
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|---|---|---|---|
| KR1020160026432A KR20170103471A (en) | 2016-03-04 | 2016-03-04 | Soybean Paste and Soybean Paste Powder and Soybean Paste Pill Comprising Blackbean Meju, Artemisia annua or Green Tea and Bamboo Salt and Manufacturing Method There of |
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| KR1020180024280A Division KR20180026428A (en) | 2018-02-28 | 2018-02-28 | Soybean Paste and Soybean Paste Powder and Soybean Paste Pill Comprising Blackbean Meju, Artemisia annua or Green Tea and Bamboo Salt and Manufacturing Method There of |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2021177538A1 (en) * | 2020-03-05 | 2021-09-10 | 장영진 | Functional composition for improving health, containing processed soybean product |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2021177538A1 (en) * | 2020-03-05 | 2021-09-10 | 장영진 | Functional composition for improving health, containing processed soybean product |
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