KR20170133709A - Production method of soy source and soybean paste using extract of Dendropanax morbifera Lev - Google Patents

Abstract

The present invention relates to a method for producing soy sauce and soybean paste using an extract of Dendropanax morbifera. The method comprises the following steps: washing and grinding Dendropanax morbifera, immersing the same in water, drying the same and obtaining a hot water extract from the same; and adjusting the salinity of the extracted Dendropanax morbifera extract with solar salt, inputting well aged fermented soybean lump into the extract, fermenting and aging the same and separating the same into soy sauce and soybean paste. The soy sauce and soybean paste manufactured by the method of the present invention is manufactured in a shortened period, has extended appealability such as a savory taste and storage period, and is expected to have an employment increase and contribute to a profit increase for local companies by developing a novel market.

Description

(Production method of soy sauce and soybean paste using extract of Dendropanax morbifera Lev)

The present invention relates to a method for preparing soy sauce and soybean paste using an extract of Hokkaido tree. More particularly, the present invention relates to a method for producing soy sauce soybean paste using hot water extract of Hokkaido tree.

Generally, Hwangchu is a plant of excellent quality that is economically useful value, greening of restoration of natural environment, and economic income. The commercial value of Hwangchu - gum is commercial value, vinegar, cosmetics, soap, shampoo, liquor oil, flavor oil, liquor. It can be applied to the manufacture of tea leaves, tea products, high-quality food additives, and mushroom cultivation. It has been studied in various directions and forms, and is a natural nutrient source essential for the well-being era. Methods for preparing sauces using various raw materials and methods for preparing raw materials for various fields using Hwangchu-wood have been proposed, but they have been produced by fermentation using microorganisms on leaf, There is no patent registration and publication document about the method of producing cow through fermented products. In particular, since the fruit of Hwangchu tree contains a lot of fat, which is an oil component, absorption into the human body is slow, And it is difficult to propose a patent registration and disclosure document on the improvement of meat quality and meat smell of fish meat made from fermented product of Hwangchu tree using microorganism. have.

It is usually called "Dendropanax morbifera", which means "a panacea," and it is also called a golden tree. It grows on the southern coast of Korea and Jeju Island It is native to Korea and its height is about 15m. Flowers bloom at the end of June branch, and the fruit is elliptical nucleus with a length of 7 ~ 19㎜. It ripens in black color in October. The effect is mainly Sesquiterpene, which contains water, gum, alcohol, esters, etc. As a sap that is extracted from the bark of yellowtail, it has a remarkable pharmacological effect and a delicate flavor. According to the papers and reports on the pharmacological effects of Hwangchu, the efficacy is improved blood circulation (cholesterol, It has been reported that it is effective for many diseases such as depression, antioxidation, liver function improvement (hangover, fatigue recovery, detoxification), immunity enhancement and regeneration. The value of commercial use of perennials is vinegar, vinegar, cosmetics, soap, shampoo, liquor, flavor oil, liquor, and so on. It can be applied to the manufacture of tea leaves, tea products, high-quality food additives, and mushroom cultivation. It has been studied in various directions and forms, and is a natural nutrient source essential for the well-being era.

As interest in health has increased recently, highly functional products using ginseng, red ginseng, and wild ginseng have been released, but it is expected that the response to the health functional beverage market using ginseng wood, which has already been verified, will be good.

In particular, according to the reports and reports on the pharmacological effects of various woody trees, it is known that the efficacy is improved by improving blood circulation (cholesterol, blood pressure), antioxidant (aging prevention), liver function improvement (hangover, fatigue recovery, detoxification) It has been reported to be effective for the disease. Hwangchil is not only a place to throw away the whole tree, but also has a high economic value, a greenery of restoration of the natural environment, and an economical income. The commercial value of Hwangchu - gum is commercial value, vinegar, cosmetics, soap, shampoo, liquor oil, flavor oil, liquor. It can be applied to the manufacture of tea leaves, tea products, high-quality food additives, and mushroom cultivation, and is now being studied in various directions and forms. It is a natural nutrient source essential for the well-being era, And the consumer response will be high.

On the other hand, Nelumbo nucifera is a perennial plant of water lily and widely distributed in tropical and temperate East Asia, Korea and Japan centered on India and China. It can be seen in many ponds in Korea. Especially, in Buddhism, kites were cultivated for the ornamental purposes. It has been known for about 40 years ago that it started cultivation of kites for domestic purposes. In recent years, there have been more and more farmers planting ponds and ponds as profitable crops in farms. All parts of the leaves, fruits and roots of kite are edible. In Korea, there have been many uses of rootstocks for side dishes. Lotus root is known to be good for constipation because it has a lot of water soluble fiber and it is also effective for blood pressure lowering. In addition, the rootstock contains glycoprotein mucin, which has been shown to have a cholesterol-lowering effect. The tannin contained in the lotus root is known to have a strong converging action, and thus has excellent hemostatic effect and antioxidant activity. The leaves are called lower leaves and contain alkaloids such as noemerine, nornuciferine, nuciferine and so on. They are known to have sedative and antipyretic effects and are effective for diabetes and hyperlipemia. Studies on the components of tartaric acid, citric acid, malic acid, succinic acid, and tannin have also been reported. Previous studies on the lotus leaf containing these various physiologically active ingredients have shown that the effects of Sasa, Lotus root and Lotus leaf on insulin action and secretion, the effect of leaf lotus on lipid concentration in high fat diet-fed rats, And antibacterial effects.

Accordingly, the present inventors have made efforts to develop foods using Hwangchujang, and as a result of preparing soybean paste and soy sauce utilizing hot water extract of Hwangryujang, the production period has been shortened, and the sensory properties such as taste and shelf life have been prolonged And the present invention has been completed.

It is an object of the present invention to provide a method for producing soy sauce and soybean paste using an extract of Huangchu tree.

In order to accomplish the above object, the present invention provides a method for manufacturing a wood-burning wood comprising: 1) washing the woodblock wood and crushing it to a size of 1 to 3 cm; 2) dipping the shredded woods in water for 0.5 to 1 hour and drying for 2 to 3 days; 3) obtaining a hot-water extract from the dried Hwigae-jin; 4) salting the extracted Yellowlard seed extract with salted salted salted and adding well-aged Meju thereto; And 5) fermenting and aging the Meju for about 40 to 60 days to isolate soy sauce and doenjang.

The present invention also provides soy sauce and miso produced by the above method.

Hereinafter, the present invention will be described in detail.

In the method for producing soy sauce and soybean paste using the extract of Urechakuga, it is preferable that the Urechakuga in the step 1) is used for 20 years or more.

In addition, in the method for producing soy sauce soybean paste using the extract of Huangchu tree of the present invention, it is preferable that after the step 5), the separated soy sauce further includes a step of salting for 1 to 5 hours again with weak flame , And further comprising, after the step, further aging the soy sauce and the miso for at least one year.

In addition, in the method for producing soy sauce and soybean paste using the extract of Huangchu tree of the present invention, it is preferable that the hot water extraction in step 3) is heated for 24 hours by heating from 2 atm to 110 ° C. It is preferable to add the lotus leaf powder or the extract to the extracted Yellowlake tree extract at a weight ratio of 1: 0.5 ~ 2.

Hereinafter, the main steps of the present invention will be described in detail.

1) Extraction stage of yellowtail millet

After 20 years of harvesting, the stem is washed with water and then crushed to a size of 1 to 3 cm. Then, the shredded Hwigulak tree stem is immersed in water for 30 minutes to 1 hour, Dry. The reason for immersion in water is to reduce the strong smell and bitter taste of Uchuchiraku.

Extracts are obtained by extracting the above-mentioned dried Hwanyeong trunks with a pressure extractor and heating them at 2 atm to 110 ℃ for 24 hours. When the above extraction is carried out at a high temperature for more than 24 hours, not only the main components contained in the woodchips but also unnecessary solid matter may be generated. That is, when the pressure is below 2 atm, it takes a long time at high temperature to extract, while it takes a short time at more than 2 atmospheric pressure, but it can not sufficiently extract effective ingredients. At this time, if the amount of water is too small, the active ingredient can not be extracted sufficiently, and if it is too much, a long time is required for heating and extraction.

In addition to being used for the production of various functional miso, soy sauce, and kochujang, the extract can be used to produce health drinks by mixing mushrooms, garlic, salt trees and cucumber.

2) Preparation stage of miso and soy sauce from yellowtail millet oil

After the fermentation for about 50 days, add soybean paste and soy sauce. The soy sauce that has been separated comes back to the weak. When both soy sauce and soybean paste are fermented for more than one year, a delicious functional yellowtail soybean paste and soy sauce are produced.

The period required for the preparation of the doenjang is about 50 days, which is greatly reduced as compared with the preparation period of 80 days for general doenjang.

It has been confirmed that the soy sauce soybean paste and soybean paste soybean sauce produced using the yellow squash oil of the present invention having the above-described composition is shortened in the period of preparation, and the sensibility and storage period of the soy sauce are increased for a long period of time. And it is expected to contribute to the improvement of profits of local local companies.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings. However, it should be understood that the following embodiments are provided so that those skilled in the art may understand the present invention without departing from the scope and spirit of the present invention. It is not.

<Example 1> Preparation of extracts

After 20 years of harvesting, the stem is washed with water and then crushed to a size of 1 to 3 cm. Then, the shredded Hwigulak tree stem is immersed in water for 30 minutes to 1 hour, And dried.

The dry Bulgogi stem pieces were placed in a pressure extractor and heated to 110 ° C at a rate of 10 liters of water per 1 kg of yellowtail, and extracted for 24 hours to obtain an extract. When the above extraction is carried out at a high temperature for more than 24 hours, not only the main components contained in the woodchips but also unnecessary solid matter may be generated. That is, when the pressure is below 2 atm, it takes a long time at high temperature to extract, while it takes a short time at more than 2 atmospheric pressure, but it can not sufficiently extract effective ingredients. Likewise, if the water content is less than 10 L, the active ingredient can not be extracted sufficiently, and if it is too much, a long time is required for heating and extraction.

<Example 2> Preparation of soybean paste and soy sauce using the extract of Huangchuang 1

60 L of yellow mulberry tree extract was extracted for 24 hours by the method of Example 1, and 20 kg of meju with a good mulberry was added thereto, followed by fermentation for about 50 days. Here, soybean and soy sauce were separated to obtain 30 L of soy sauce. That is, soybean paste and soy sauce were prepared by fermentation for 50 days. It takes about 80 days for general soybean paste.

The separated soy sauce should be boiled for about 3 hours again.

When both soy sauce and soybean paste are fermented for more than one year, a delicious functional yellowtail soybean paste and soy sauce are produced.

<Example 3> Preparation of soybean paste and soy sauce using the extract of Huangchuang and lotus leaves 2

In the method of Example 1, a lotus leaf powder or an extract was added to a Yellowish tree extract for 24 hours. The lotus leaves were washed with the harvested leaves, cut to a certain size, dried naturally to a moisture content of 10.0% by weight or less, crushed to 100 mesh, and pulverized. The natural drying of the water content of the lotus leaf to 10.0% by weight or less is intended to crush the lotus leaf into 100-mesh uniform particles.

As another method, 1 kg of the pulverized softened leaves was added at a rate of 10 L of water, heated at 2 atm to 110 ° C, and extracted for 24 hours to obtain a lotus leaf extract.

Soy sauce and soybean paste were prepared in the same manner as in Example 2, except that 60 g of the extract of Huangchu tree extract prepared by the method of Example 1 and the same amount of the lotus leaf powder or extract prepared above were mixed.

It is a natural preservative, which increases the shelf life of soy sauce and miso, and also contributes to the sensuality of flavor and taste.

&Lt; Comparative Example > Normal soy sauce, miso

Soy sauce sold in the market was selected as a comparative example.

&Lt; Experimental Example >

The sensory test was conducted on the above Examples 2 and 3 and Comparative Examples.

The soy sauce extract prepared according to the embodiment of the present invention and the soy sauce extract of Comparative Example were subjected to a sensory test.

Sample samples of soy sauce prepared by the examples and the comparative examples showed that the soy sauce had been fermented 50 days, the soy sauce 80 days had passed, the soy sauce 100 days after the preparation and the one year after the preparation , And then randomly selected 300 adult male and female panelists from 20 to 60 years old to taste.

After the 12 tasting samples were tasted by the panelists, the degree of preference such as flavor, taste, flavor, color, and texture according to the moisture content was evaluated using a 10-point evaluation method, and the results are shown in Table 1 below .

Flavor according to moisture content flavor incense color Texture Comprehensive likelihood Fermentation 50 days Example 2 9.2 9.5 9.6 9.6 9.6 9.5 Example 3 9.4 9.6 9.6 9.6 9.7 9.6 Comparative Example 8.8 8.5 8.9 9.4 8.8 8.9 80 days of fermentation Example 2 9.3 9.6 9.6 9.6 9.7 9.6 Example 3 9.5 9.7 9.6 9.6 9.8 9.7 Comparative Example 8.7 8.4 8.8 9.4 8.7 8.8 100 days of fermentation Example 2 9.5 9.7 9.7 9.6 9.7 9.6 Example 3 9.7 9.8 9.8 9.6 9.8 9.8 Comparative Example 8.5 8.3 8.7 9.5 8.5 8.7 1 year of fermentation Example 2 9.8 9.8 9.8 9.6 9.8 9.8 Example 3 9.9 9.9 9.9 9.6 9.9 9.9 Comparative Example 8.5 8.2 8.5 9.4 8.4 8.3

* Sensory test value (10: very good, 0: very bad)

Table 1 shows the average value of the sensory test for 300 adult male and female panelists aged 20 to 60 years. The functional soy sauce containing the extract of Wuchuliae mushroom extract of the example of the present invention had better overall taste than the soy sauce of the comparative example Respectively.

As shown in Table 1, the soy sauce of Comparative Example was found to have insufficient taste and flavor preference. In other words, it was confirmed that the taste of soy sauce not containing Hwanyeongchu extract was greatly decreased by consumers.

Therefore, it was confirmed that, in the case of using the extract of Huangchuang tree, as in the embodiment of the present invention, the original taste of soy sauce can be utilized.

In the case of soy sauce and soybean paste, the polysaccharide such as starch naturally hydrolyzes by the action of enzymes or acids, and saccharification, which changes into monosaccharide or disaccharide, occurs. As a result of moisture caused by saccharification, the storage period of soy sauce and miso The longer the taste is reduced, the less the texture will be. In addition, due to the moisture generated, the period of storing soy sauce and soybean paste may be reduced and may be altered. That is, it can be confirmed that as the time elapses after the preparation of the soy sauce of the comparative example, the preference such as the flavor, taste, aroma, color and texture is decreased according to the moisture content.

However, the soy sauce using the extract of Uchuchiraku extract of the embodiment effectively removes the water generated by the saccharification to prevent the soy sauce and the soybean paste from easily deteriorating, and the flavor, taste, flavor, color, The likelihood of similarity was improved.

In addition, it is possible to prevent easily degeneration of soy sauce and doenjang due to the preservative effect of Hwangchu - wood itself, and it is also useful for storage, storage and distribution. Therefore, storage and preservation period can be extended without adding preservatives And it has the advantage that the shelf life is long and the taste can be maintained for a long time because the deterioration can be minimized.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, This is possible.

Claims (7)

1) washing the woodworm and crushing it to a size of 1 to 3 cm;
2) dipping the shredded woods in water for 0.5 to 1 hour and drying for 2 to 3 days;
3) obtaining a hot-water extract from the dried Hwigae-jin;
4) salting the extracted Yellowlard seed extract with salted salted salted and adding well-aged Meju thereto; And
5) fermenting and aging the meju for about 40 to 60 days to separate soy sauce and doenjang;
[2] The method according to claim 1, wherein the stem of step 1) is 20 years old or more.
The method according to claim 1, wherein after step 5), the separated soy sauce is further salted for 1 to 5 hours again with weak flame.
The method according to claim 3, further comprising, after the step, further aging the soy sauce and the miso for at least one year.
The method according to claim 1, wherein the hot water extraction in step 3) is heated at 2 atm to 110 ° C and extracted for 24 hours.
[3] The method according to claim 1, wherein the extract of Yellowlard seedlings obtained in step 4) is added at a weight ratio of 1: 0.5 ~ 2.
6. Soy sauce and miso produced by the method of any one of claims 1 to 6.