KR20180055032A - Method for preparing soybean sources comprising nipa fruticans wurmb and soybean sources by the method - Google Patents

Abstract

The present invention relates to a method for preparing traditional sauce including soy sauce, fermented soybean paste, red pepper paste, and the like. More specifically, the present invention relates to functional soybean paste using the Nypa fruticans Wurmb flower stalk which can be prepared by adding an extract of the Nypa fruticans Wurmb flower stalk, Nypa fruticans Wurmb flower stalk powder, or a combination thereof. According to the present invention soybean paste with an antioxidative function can be provided by using Nypa fruticans Wurmb flower, and low-chlorinated soybean paste having excellent preservability also can be provided.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing functional soybean flour using a nippon palm frond, and a method for producing functional soy sauce,

More particularly, the present invention relates to a method for producing a low-boiled sweet potato having improved functionality, preservability and functionality by using a nifa palm phlox. The present invention relates to a method for producing a soy sauce such as soy sauce, miso, kochujang and sesame seed.

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

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

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

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

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

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

For example, in Korean Patent No. 10-1105165, a sweet potato was used to develop a sweet potato, and in Korean Patent Publication No. 10-2005-0010914, a sweet pot was developed using a sweet potato.

Accordingly, the present inventors have made efforts to provide high-value-added functional soy sauce by adding the effect of an additional ingredient to the intrinsic function of the traditional soy sauce and the low soy sauce, and as a result, By confirming, the present invention has been completed.

KR 10-1105165 B1 KR 10-2005-0010914 A

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

In addition, it is intended to provide a safflower which has low chlorination and long-term storage stability.

In order to achieve the above object, the present invention provides a method for producing a variety of products selected from the group consisting of soy sauce, miso, kochujang and sesame seeds, characterized in that the extract is prepared by adding an extract of nifa palm phlox, .

100 parts by weight of water, 20-40 parts by weight of an extract of the nifa palm phlox, and having a salinity of 16 to 18% (w / w), adding Meju to the prepared saline solution, 1 to 10 parts by weight of a nifa palm phalaenopsis powder is added to 100 parts by weight of a brine containing meju, and the mixture is aged for 1 to 2 years, And a step of obtaining the maltose.

Mixing 5 to 10 parts by weight of water, 5 to 10 parts by weight of maltose and 5 to 10 parts by weight of an extract of Nephala palmate, and saccharifying the mixture for 1 to 3 hours to obtain a supernatant; adding water to glutinous rice or rice flour and heating A step of adding the above-prepared paste to the obtained supernatant to saccharify for 3 to 7 hours, and a step of adding 5 to 10 parts by weight of red pepper powder, 5 to 10 parts by weight of meju powder to 100 parts by weight of the saccharified saccharified liquid, 1 to 2 parts by weight of salt and 1 to 10 parts by weight of a nifa palm phalaenopsis powder; and aging the mixed mixture at 15 to 20 ° C for 1 to 2 months to obtain kochujang do.

50 to 100 parts by weight of miso, 5 to 10 parts by weight of a nifel palm phlox, and 20 to 50 parts by weight of a nifa palm phalaenopsis powder are mixed with 100 parts by weight of a red pepper paste to obtain a sesame paste.

The above-mentioned nifa palm phloem extract is obtained by extracting with hot water or ultrasonically extracting the palm of Nipaya with water as a solvent. The nifa palm phalaenopsis is obtained by cutting the nipponia palm flower and pouring it in water, followed by dehydration, drying and pulverization .

And 1 to 3 parts by weight of safflower seed powder is further mixed when the nifa palm phalaenopsis powder is mixed.

The functional soybean paste according to the present invention is characterized by being manufactured by the above-mentioned method.

According to the present invention, there is an advantage that it is possible not only to produce an intestinal flora having antioxidative function by means of the nifa palm phlox, but also to produce a low-concentration intestinal flora excellent in preservability.

Hereinafter, the present invention will be described in detail.

First, the functional soy sauce according to the present invention means at least one of soy sauce, soybean paste, red pepper sauce, and sesame sauce, and the function means antioxidative property.

The most remarkable feature of the present invention is that, when the above-mentioned variety is manufactured, it is prepared by adding the extract of Phyllostachys japonica, powder or all of them, even when a low salt content is produced, the preservability is excellent, the function is excellent and the flavor is also excellent.

Here, the above-mentioned NIPPA FRUTICANS WURMB is originated from India, Malaysia, Southeast Asia and Australia, and grows in wetlands such as mangroves. The roots are divided into several pieces in the ground, and the leaves are gathered on the ground and have a glossy green color. And the flower is one male and one female, and it comes out from the axilla of the ground. Usually, the flower stands rise from October to June of the following year.

The present invention is based on the fact that the flower buds of Nipaya are used for producing extracts or powders, and the reason for using the flower buds of Nipaya is that the flower buds are rich in antioxidant components such as polyphenols It is rich in various nutrients such as selenium, and exhibits excellent anti-inflammatory effects. In addition, since the flower bud of nipayanasia contains a large amount of human-beneficial ingredients, it is natural that the flower bud formed in the flower bud can be used without being removed.

The results of the analysis and the results of the components of the above-mentioned Nihonpalaceae are shown in the following Tables 1 and 2. As shown in Table 1 and Table 2, the Niha-Paya's peduncle contains a large amount of effective components such as polyphenol, flavonoid, saponin, as well as aspartic acid, tyrosine and histidine .

The results of analysis of the components of. Inspection items unit test results Inspection items unit test results moisture % 20.54 Selenium Mu g / kg 154.57 Crude protein % 11.65 manganese mg / kg 82.58 Crude fat % 0.73 Goat mg / kg 18344.65 Views min % 7.95 sulfur mg / kg 3221.83 carbohydrate % 59.15 salt mg / kg 6832.66 calorie kcal / 100g 289.77 Crude saponin mg / kg 110161.07 calcium mg / kg 3009.62 Total polyphenol Brix 173443.90 sign mg / kg 2589.65 Total flavonoid mg / kg 616.24 iron mg / kg 119.57 Per capita % 11.84 potassium mg / kg 26211.57 And sugar % 1.57 magnesium mg / kg 4670.47 glucose % 1.11 Copper mg / kg 0.26 saccharose % 1.19 zinc mg / kg 14.13

Test results of the components of the nipponia palm. Inspection items unit test results Aspartic acid mg / kg 269.01 Threonine mg / kg 30.22 Serine mg / kg 30.59 Glutamic acid mg / kg 171.29 Proline mg / kg 0 Glycine mg / kg 7.98 Alanine mg / kg 25.69 Balin mg / kg 49.06 Isoleucine mg / kg 39.30 Leucine mg / kg 49.73 Tyrosine mg / kg 0 Phenylmalanine mg / kg 14.70 Histidine mg / kg 13.44 Lysine mg / kg 16.26 Arginine mg / kg 302.53 Cystine mg / kg 30.19 Methionine mg / kg 32.46 Tryptophan mg / kg 0

Therefore, the use of the extract or powder of the nifa palm phlox is imparted with an excellent antioxidant power to the soup, thereby giving a beneficial effect to the human body, improving not only the overall flavor of the soup, but also the preservability.

Herein, the extract of the above-mentioned Nipah palm phalanx means hot water extraction or ultrasonic extraction using water as a solvent.

More specifically, the flower bud of Nipaya is cut to a size of about 3 to 10 cm, and the flower bud of the cut nipaya is subjected to hot water extraction or ultrasonic extraction using water as a solvent, which is then concentrated, I am angry. Here, the drying may be performed by lyophilization, spray drying, or the like, which is well known in the art, and therefore, a detailed description thereof will be omitted.

The hot water extraction is performed by adding 10 to 20 times by weight of water to the spikelets of the nipayanas and then extracting them at a temperature of 80 to 100 ° C for 10 to 20 hours. The ultrasonic extraction is performed at 8 to 12 times And the mixture is pre-treated for 20 to 30 minutes under the condition of about 100 to 150 kHz by using an ultrasonic wave extractor, and further subjected to hot water extraction for 10 to 12 hours at a temperature of 50 to 60 ° C.

In order to increase the extraction efficiency, the cut nipaya is subjected to natural drying, cold air drying or hot air drying to have a water content of 10 to 20%, followed by pulverizing the dried powder to about 100 to 200 mesh, and extracting the active ingredient from the powder . In addition, it is also possible to dehydrate the cut nippa coconut palms in boiling water at 100 ° C for 10 to 20 minutes, dehydrate them, and extract the active ingredient therefrom.

The concentration means concentration under reduced pressure, and the solvent is removed at 50 to 60 ° C to concentrate the solution to about 20 to 50 Brix. It is of course also possible to conduct filtration before concentration, if necessary.

In addition, the phalaenopsis powder of Nipaya can be prepared by cutting a nifa palm flower bed, a step of dipping the cut nipa palm flower in water at 80 to 100 ° C for 20 to 40 minutes, a step of dehydrating the wetted nipa palm flower Drying the dehydrated Niphalia phalaenopsis, and pulverizing the dried phalaenopsis to 200 to 10,000 mesh.

In other words, first take a flower bud of Nipaya, clean it, and cut it to a length of 3 ~ 10cm. Next, the cut flower stalks are heated in hot water, that is, water at 80 to 100 ° C for 20 to 40 minutes, and the dulled flower buds are soaked in cold water and then ripped in the longitudinal direction, At this time, the thickness is preferably about 0.5 to 1 cm. The nipayanaya peduncle is easily torn as easily because it has parallel longitudinal texture. Next, the tears are dewatered, dried by hot air drying, cold air drying, or natural drying method by daylight to dry to a moisture content of 5 to 10%, and then dried at 200 to 10,000 mesh using a pulverizer or mill Followed by pulverization, thereby completing the production. In the present invention, the dewatering method is not limited, and a separate dewatering device may be used or dewatered by hand.

Hereinafter, the present invention will be described in detail. Hereinafter, the term " nifa palm phloem extract " and " nifa palm phalaenopsis powder " means those prepared as described above.

More specifically, the method for producing soy sauce and soybean paste according to the present invention comprises 100 parts by weight of water and 20 to 40 parts by weight of an extract of the nifa palm phlox, wherein the salt water having a salinity of 16 to 18% (w / w) Adding 1 to 10 parts by weight of a nifa palm phalaenopsis powder to 100 parts by weight of the brine containing the meju; And aging for 1 to 2 years, and obtaining soy sauce and soybean paste from the aged aged product.

water 100 parts by weight , Nipa  Extract of flower bud 20 ~ 40 parts by weight  (W / w), and having a salinity of 16 to 18% (w / w).

Namely, salt water is first prepared using water, extracts of Nihon palaceae, and salt of sunflower. Normally, salinity is required to be 17 ~ 21% in order to enhance the preservability of the seaweed. However, in the present invention, Since the preservability can be enhanced, low salt can be achieved by producing low salt, that is, salt water having 16 to 18% (w / w).

Herein, the extract of the Nihonbara phalaenopsis serves not only to lower salinity, but also to impart functionality, improve flavor and enhance preservability. To 100 parts by weight of water is added 20 to 40 parts by weight of an extract of Nihon palaceae Mix. At this time, if the extract is less than 20 parts by weight, the function thereof is insignificant. If the extract is more than 40 parts by weight, the inherent flavor of the soybean paste can be lowered.

And introducing Meju into the brine prepared above.

Next, Meju is added to the above prepared brine.

Here, the type of meju is not limited, and the amount of meju may be about 1: 0.1 ~ 0.2 weight ratio with the salt water produced.

The Meju-containing brine 100 parts by weight Nipa  Phalaenopsis powder 1 ~ 10 parts by weight  Step of injecting.

Next, 1 to 10 parts by weight of the nifalcaya peduncle powder is added to 100 parts by weight of the brine containing meju. When the content of the nifa palm phalanx is mixed with saline water, the antioxidative property, preservability and flavor are improved. If the content is too small, the role is insignificant. If it is excessive, Put in by weight.

remind Nipa  Stirring the mixture containing the pedicel powder and aging for 1 ~ 2 years.

Then, the mixture containing the above-mentioned Nipahaya phalaenopsis powder is aged at a temperature of 10 to 30 DEG C for 1 to 2 years. Since this process is performed by a conventional soybean curd production method, a detailed description thereof will be omitted.

The aged From aged material  Steps to obtain soy sauce and miso.

Next, solid form and liquid form are separated from the aged material to obtain doenjang and soy sauce.

The soybean paste and soy sauce obtained through the above method are rich in effective ingredients of the nipponophyllum phalaenopsis, so that they are excellent in functionality, excellent in flavor and excellent in preservability even in low saltiness.

Hereinafter, a method of manufacturing a kochujang according to the present invention will be described in detail.

The method of manufacturing a kochujang according to the present invention is characterized in that 5 to 10 parts by weight of malt is mixed with 5 to 10 parts by weight of an extract of Nipahaya phalaenopsis to 100 parts by weight of water and then saccharification is performed for 1 to 3 hours to obtain a supernatant Adding water to the glutinous rice flour or rice flour to prepare a glutinous rice flour; heating the glutinous rice flour or glutinous rice flour to prepare a glutinous rice flour; heating the resulting glutinous rice flour to 3 to 7 hours; 5 to 10 parts by weight of red pepper powder, 5 to 10 parts by weight of meju powder, 1 to 2 parts by weight of salt and 1 to 10 parts by weight of nifalaxanthin powder are mixed, And aging for 2 months.

water 100 parts by weight , Malt 5 ~ 10 parts by weight , Nipa  Flower bud extract 5 ~ 10 parts by weight  After mixing, after 1 to 3 hours Sugar  To obtain a supernatant.

First, water, malt, and nipah palm phloem extract are mixed. Here, the mixing ratio thereof is 5 to 10 parts by weight of malt with respect to 100 parts by weight of water, and 5 to 10 parts by weight of the extract of Nephala palmetto. Here, the above-mentioned Nipah palm phloem extract improves the flavor of the koji paste and improves the preservability. If the content is too small, its role is insignificant, and if it is excessive, the flavor deteriorates.

And the mixture is saccharified at 20 to 60 ° C for 1 to 3 hours to obtain a supernatant.

Water is added to glutinous rice or rice flour and heated to produce a paste.

Separately from the supernatant, 2 to 4 times by weight of water is added to glutinous rice flour or rice flour, and the mixture is heated at 80 to 100 ° C for 10 to 60 minutes to prepare a paste.

remind The obtained  The above prepared paste was added to the supernatant and the mixture was stirred for 3 to 7 hours Glycosylated  step.

Next, the thus-prepared paste is added to the obtained supernatant and saccharified for 3 to 7 hours. The saccharification temperature may be in the range of 50 to 60 ° C, and the amount of the paste added to the supernatant may be about 1: 1 to 2: 1. The saccharified saccharide solution is concentrated to a volume of 1/2.

remind Glycosylated To the saccharified solution  Chili powder, Meju flour , Salt and Nipa  Step of blending the pedicel powder.

Next, 5 to 10 parts by weight of red pepper powder, 5 to 10 parts by weight of meju powder, 1 to 2 parts by weight of salt and 1 to 10 parts by weight of nifalaxy powder are added to 100 parts by weight of the saccharified saccharified liquid.

Herein, the red pepper powder, meju powder, and salt are usually used as materials, and their blending ratios are also known methods. However, the salt is about 50 to 80% of the conventionally known mixing ratio, and is intended for low chloride.

If the content is too small, the effect is insignificant. If the content is more than 10 parts by weight, the amount of the nipa palm phalaenopsis is excessive and the flavor is deteriorated.

Aging the mixed mixture at 15 to 20 ° C for 1 to 2 months.

Finally, the mixture is aged at about 15 to 20 DEG C for 1 to 2 months to complete the kochujang.

The prepared kochujang is characterized by its excellent flavor and excellent functionality and preservability in spite of its low chlorination.

Hereinafter, a method for producing sesame seed will be described in detail.

The method of manufacturing a sesame seed according to the present invention includes mixing a koji paste, a doenjang, a nihama palm phloem extract, and a nihon palm phalaenopsis powder.

More specifically, 50 to 100 parts by weight of doenjang, 5 to 10 parts by weight of the extract of Nihon palaceae, and 20 to 50 parts by weight of the naphthalene palatinar powder are mixed in 100 parts by weight of a typical kochujang, and garlic, onion, ginger , Red pepper powder and sesame oil. Here, the compounding ratio of the above-mentioned ingredients is not limited, and garlic, ginger, and onion are used intensively. In addition, the mixing of the sub materials can be omitted.

The above-mentioned Samjang is characterized in that it contains not only low-salt but also excellent preservability, functionality and flavor by containing a large amount of the extract of Nihon palm phloem and powder, and when the content of the extract is high, This is because it is insignificant, and when it becomes excessive, the flavor becomes worse.

The kochujang and doenjang can be obtained by purchasing commercially available commodities or by using home-made kochujang and miso, and the use thereof is not limited. It is of course also possible to use functional extracts and powders of the present invention as described above.

Meanwhile, when preparing the soybean paste, soy sauce, red pepper paste, and sesame seed, when the pulp powder of Nipaya is added, that is, when the soybean paste and the soy sauce are prepared, 100 parts by weight of the Meju- 5 to 10 parts by weight of red pepper powder, 5 to 10 parts by weight of meju powder, 1 to 2 parts by weight of salt, and 1 to 10 parts by weight of nifalaxanthin powder are added to 100 parts by weight of the saccharified saccharified liquid at the time of preparation of red pepper powder Mixing 50 to 100 parts by weight of doenjang, 5 to 10 parts by weight of a nifa palm phalaenopsis extract and 20 to 50 parts by weight of a nifa palm phalaenopsis powder with 100 parts by weight of the koji paste in the preparation of a sesame seed, 3 parts by weight of the safflower seed powder may be further mixed, and the safflower seed powder may further be added to the safflower seed powder.

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

(Example 1: Preparation of Extract of Isolate Nymphalidae)

The nipponia palms were picked, cleaned and then cut into 10 cm lengths. Dried by hot air at 50 캜 to have a water content of 15%, and pulverized to about 100 mesh. 20 wt. Parts of distilled water was added thereto, and the mixture was extracted at 90 to 100 캜 for 20 hours. After filtration, the filtrate was concentrated under reduced pressure at 50 ° C using a vacuum concentrator and lyophilized to obtain a powdery extract.

(Example 2: preparation of nipah palaceae powder)

The nipponia palms were picked, cleaned and then cut into 10 cm lengths. Then, it was boiled in boiling water at 100 ° C for 30 minutes, and the vestibule was soaked in cold water and cooled. Next, the corolla was torn to a diameter of about 0.8 cm, and dehydrated in a dehydrator. Then, it was dried at a moisture content of 7% by using a hot-air dryer at 60 ° C. Next, the dried peduncle was first and second pulverized with a pulverizer to prepare a powder having a particle size of about 500 mesh.

(Example 3: preparation of soy sauce and miso)

1 kg of water and 300 g of the extract of the nifa palm phlox of Example 1 were mixed and then a salt of 17% (w / w) was prepared by adding sun-salt. Then, 180 g of meju was added to 1 kg of the prepared brine, and 100 g of the nifa palm phalaenopsis powder of Example 2 was added thereto. The mixture was allowed to stand at 20 ° C for one year. Soy sauce and miso were obtained by separating solid form and liquid form from the aged aged material.

(Example 4: Preparation of Kochujang)

2 kg of water, 200 g of malt, 200 g of the Isolate of the nifa palm of Example 1 were mixed and saccharified at 50 DEG C for 2 hours to obtain a supernatant. Then, 600 g of water was added to 200 g of glutinous rice flour, and the mixture was heated at 100 캜 for 20 minutes to prepare a paste.

Next, the supernatant obtained above and the above-prepared paste were mixed at a weight ratio of 1: 1, saccharified at 60 ° C for 4 hours, and then concentrated to a volume of 1/2. 40 g of chili powder, 40 g of meju powder, 6 g of salt and 40 g of the nifa palm phalaenopsis powder of Example 2 were mixed with 500 g of the concentrate and aged at 18 캜 for 2 months.

(Example 5: preparation of sesame seeds)

500 g of soybean paste, 500 g of miso, 500 g of soybean paste, 25 g of the extract of Example 1, and 150 g of the nipahaya phalaenopsis powder of Example 2 were mixed. At this time, Korean pepper paste and miso were commercial products.

(Comparative Example 1)

The same procedure as in Example 3 was carried out, except that the extracts of Nephala palmaris and powder were not used.

(Comparative Example 2)

The same procedure as in Example 4 was carried out except that the extracts and powders of Nephala palm are not used.

(Comparative Example 3)

The same procedure as in Example 5 was carried out, except that the extracts of Nihon palmensis and powder were not used.

(Test Example 1)

Evaluation of Antioxidative Capacity of Extracts of.

The antioxidative activity of the extracts of Nephala palmetae prepared in Example 1 was measured.

The extract was used in the experiment while being kept frozen.

(1) Measurement of DPPH radical scavenging ability

To determine the antioxidant activity, the Biois method was used to examine the radical scavenging effect of DDPH (1,1-diphenyl-2-picryhydrazyl, Sigma-Aldrich Co.). 1 ml of 0.2 mM DPPH was added to 1 ml of the sample solution prepared from 0.025 to 10 mg / ml of each extract, mixed using a vortex mixer, reacted for 30 minutes in a dark room, and absorbance was measured at 517 nm. Then, free radical scavenging activity curves were generated using the following equation, and IC ₅₀ was calculated. As a positive control, ascorbic acid was used.

Radical scavenging activity (%) = {(control Absorbance - Sample Absorbance) / control Absorbance} × 100

(2) Measurement of ABTS radical scavenging ability

ABTS radical scavenging activity was measured by Pellegrin et al. 5 ml of 7 mM ABTS (2,2'-azinobis (3-ethylenbenzothiazoline-6-sulfonate), Sigma-Aldrich Co.) and 88 μl of 140 mM K ₂ S ₂ O ₈ (Sigma-Aldrich Co.) .

The mixture was mixed with absolute ethanol at a ratio of 1:88, and the ABTS solution was prepared so that the absorbance of the control was adjusted to 0.7 ± 0.002 at 734 nm. 1 ml of ABTS solution was added to 50 μl of the sample solution, and the mixture was allowed to stand in a dark room for 2.5 minutes, and the absorbance was measured at 734 nm.

The results are shown in Tables 3 and 4 below.

Results of measurement of DPPH radical scavenging activity according to Test Example 1. Samples Concentration
(mg / ml) Scavenging activity (%) IC ₅₀
(mg.ml) Nipa 0.025
0.125
0.0625
0.03125
0.15625 85.83 + - 0.22
51.52 ± 1.09
26.74 1.51
13.93 ± 2.09
7.82 + - 0.37 0.017 ± 0.00 Blueberries (dried) One
0.5
0.25
0.125
0.0625 60.70 + - 0.47
44.73 + - 0.74
36.62 ± 0.49
30.87 + - 0.41
28.79 + - 0.41 0.627 + - 0.01 Red ginseng (6 years old, dried) One
0.5
0.25
0.125
0.0625 44.89 + - 0.41
37.41 + - 0.41
32.67 + - 0.43
30.27 + - 0.14
28.98 + - 0.43 1.282 + 0.03

The IC ₅₀ value represents the concentration of the extract which reduces the value of the control without the extract by 50%. The smaller the IC ₅₀ value, the higher the antioxidant activity. Therefore, as shown in Table 3, according to DPPH radical scavenging activity measurement results, the antioxidant activity of the Nypha palm phlox was about 40 times higher than that of blueberry and about 75 times higher than that of red ginseng.

Results of measurement of ABTS radical scavenging activity according to Test Example 1. Samples Concentration
(mg / ml) Scavenging activity (%) IC ₅₀
(mg.ml) Nipa 0.025
0.125
0.0625
0.03125
0.15625 44.44 + - 0.42
23.28 ± 0.99
11.54 + - 0.94
5.87 ± 0.27
2.50 ± 0.56 0.070 ± 0.00 Blueberries (dried) One
0.5
0.25
0.125
0.0625 17.68 ± 0.51
10.05 + 0.48
5.40 ± 0.17
3.12 ± 0.15
2.08 ± 0.59 2.918 ± 0.13 Red ginseng (6 years old, dried) One
0.5
0.25
0.125
0.0625 11.89 + - 0.54
6.09 ± 0.51
3.02 ± 0.31
1.58 ± 0.56
0.25 0.31 4.131 + 0.24

As shown in Table 4, according to the result of ABTS radical scavenging activity measurement, the antioxidant activity of Nypha palm phlox was about 42 times higher than that of blueberry and about 59 times higher than that of red ginseng.

(Test Example 2)

Salinity measurement

The salinity of the soy sauce, doenjang, and kochujang prepared in Examples 3 and 4 was measured using a salinity measuring device, and the general commercial products were measured and compared in the same manner as the control group.

The results are shown in Table 5 below.

Test Example 2 Results. division Salinity (%) Salinity of control (%) The soy sauce of Example 3 4.0 5.5 The miso of Example 3 1.8 2.3 The red pepper paste of Example 4 3.6 5.9

As shown in Table 5, it was confirmed that the salinity of soy sauce, doenjang, and kochujang according to the present invention was significantly lower than that of the control group.

(Test Example 3)

Evaluation of shelf life

The storage stability of the soy sauce, miso, hot pepper paste, and sesame oil prepared in Examples 3 to 5 and Comparative Examples 1 to 3 over time, after 1 month of manufacture, 1 year of manufacture and 3 years of production, Changes in appearance of the product were observed and are shown in Table 6 below.

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

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

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

Test Example 3 Results. division After my organization 1 month manufacturing 1 year manufacturing 3 years of manufacturing The soy sauce of Example 3 Maintaining taste ○ ○ ○ ○ Long-term storage stability ○ ○ ○ ○ Maintain product performance ○ ○ ○ ○ The miso of Example 3
Maintaining taste ○ ○ ○ ○ Long-term storage stability ○ ○ ○ ○ Maintain product performance ○ ○ ○ ○ The red pepper paste of Example 4 Maintaining taste ○ ○ ○ ○ Long-term storage stability ○ ○ ○ ○ Maintain product performance ○ ○ ○ ○ The sauce pan of Example 5 Maintaining taste ○ ○ ○ ○ Long-term storage stability ○ ○ ○ ○ Maintain product performance ○ ○ ○ ○ The soy sauce of Comparative Example 1 Maintaining taste ○ ○ △ × Long-term storage stability ○ ○ △ × Maintain product performance ○ ○ △ × The miso of Comparative Example 1 Maintaining taste ○ ○ △ × Long-term storage stability ○ ○ △ × Maintain product performance ○ ○ △ × The red pepper paste of Comparative Example 2 Maintaining taste ○ ○ △ × Long-term storage stability ○ ○ △ × Maintain product performance ○ ○ △ × The sauce pan of Comparative Example 3 Maintaining taste ○ ○ △ × Long-term storage stability ○ ○ △ × Maintain product performance ○ ○ △ ×

As can be seen from Table 6, the soy sauce, miso, pepper paste, and sesame seed according to the present invention are excellent in preservability even when they are low in chloride, but Comparative Examples 1, 2 and 3 have poor preservability after one year of production due to low chlorination Respectively.

(Test Example 4)

Sensory evaluation.

The soy sauce, doenjang, kochujang, and sesame jam prepared from Examples 3 to 5 and Comparative Examples 1 to 3 were subjected to a sensory test. The above evaluation was conducted to evaluate the fragrance, color, taste and overall acceptability of 15 well-trained sensory agents, and the average values are shown in Table 7 below.

- 5 points: Very good

- 4 points: Excellent

- 3 points: Normal

- 2 points: Not good

- 1 point: Not very good

Test Example 4 Results. division incense color flavor Overall likelihood The soy sauce of Example 3 4.2 3.0 3.9 4.0 The soy sauce of Comparative Example 1 3.5 3.1 2.9 3.1 The miso of Example 3 4.3 3.2 4.1 4.1 The miso of Comparative Example 1 3.3 3.2 3.0 3.2 The red pepper paste of Example 4 4.1 3.1 3.9 3.8 The red pepper paste of Comparative Example 2 3.2 3.0 3.2 3.2 The sauce pan of Example 5 4.2 3.2 4.1 3.9 The sauce pan of Comparative Example 3 3.2 3.1 3.0 3.0

As can be seen in Table 7, the intestines of Examples 3 to 5 containing the phalaenopsis powder and extract of NiPhaya had a higher flavor, taste and overall acceptability than Comparative Examples 1 to 3, Respectively.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the present invention is not limited to the disclosed exemplary embodiments. It will also be appreciated that many modifications and variations will be apparent to those skilled in the art without departing from the scope of the present invention.

Claims (7)

Soy sauce, soybean paste, soybean paste, hot pepper paste, and sesame seed,
A method for the production of a functional soybean using a nifa palm phlox, wherein the extract is produced by adding both an extract of the nifa palm phloem, a nifa palm phalaenopsis powder or an extract and powder of the nifa palm phalaenopsis.
The method according to claim 1,
100 parts by weight of water and 20 to 40 parts by weight of an extract of the nifa palm phlox, wherein the salt water has a salinity of 16 to 18% (w / w)
Introducing meju into the prepared brine;
Adding 1 to 10 parts by weight of a Nephala palm leaf powder to 100 parts by weight of brine containing meju,
Aging the mixture in which the above-mentioned Nipahaya phalaenopsis powder is placed for 1 to 2 years,
And a step of obtaining soy sauce and doenjang from the aged mature product.
The method according to claim 1,
Mixing 5 to 10 parts by weight of water, 5 to 10 parts by weight of maltose and 5 to 10 parts by weight of an extract of Nephala palmetto and then saccharifying the mixture for 1 to 3 hours to obtain a supernatant;
Adding water to glutinous rice or rice flour and heating to prepare a paste,
Adding the prepared paste to the obtained supernatant and saccharifying it for 3 to 7 hours,
Mixing 5 to 10 parts by weight of red pepper powder, 5 to 10 parts by weight of meju powder, 1 to 2 parts by weight of salt, and 1 to 10 parts by weight of nifalaxy powder with 100 parts by weight of the saccharified saccharified liquid,
And aging the mixed mixture at 15 to 20 占 폚 for 1 to 2 months to obtain kochujang.
The method according to claim 1,
Mixing 50 to 100 parts by weight of miso with 5 to 10 parts by weight of an extract of Nipponia cunea, and 20 to 50 parts by weight of a nipponia coconut palm flower powder in 100 parts by weight of a Kochujang. Way.
5. The method according to any one of claims 1 to 4,
The above-mentioned < RTI ID = 0.0 >
The phloem of Nipaya is water-extracted or ultrasonically extracted with water as a solvent,
The method for producing a functional soybean flour according to any one of claims 1 to 3, wherein the nifa palm phalaenopsis powder is obtained by cutting a nifa palm phlox, padding it in water, and then dehydrating, drying and grinding it.
5. The method according to any one of claims 2 to 4,
Upon mixing of the above-mentioned < RTI ID = 0.0 >
And 1 to 3 parts by weight of a safflower seed powder is further mixed.
A functional soybean using a nippon palm frond, which is produced by the method of any one of claims 1 to 4.