KR20190083623A - Chungkookjang, preparation method thereof and a sauce composition for Cheonggukjang stew containing the same - Google Patents

Abstract

The present invention relates to a natural fermented soybean paste comprising onions, hibiscus, or a mixture thereof, a method for preparing the same, and a sauce composition for natural fermented soybean paste stew comprising the same. The natural fermented soybean paste has enhanced taste and flavor, enhances nutrition and functionality, and can be ingested easily.

Description

{Chungkookjang, preparation method thereof and a sauce composition for cheonggukjang stew containing the same}

The present invention relates to a cheonggukjang, a method for producing the same, and a saucer composition for cheonggukjang pot, comprising the onion, the hibiscus or both of them.

Onion ( Allium cepa L.) is a perennial plant belonging to the family Liliaceae. It is widely used as a vegetable and spice both east and west. It contains flavonoid pigments such as quercetin, quercitrin and rutin which have antioxidative action and allyl Propyl disulfide, and diallyl disulfide. The effects of onion are known as heavy metal detoxification, antimicrobial effect, hypoglycemic effect, cardiovascular disease prevention effect, xanthine oxidase inhibition effect, antioxidant effect, and anticancer effect.

Onion is frequently used in our diet, producing more than 1.3 million tons annually. According to the results of the survey conducted by the National Nutrition Survey, the consumption of onions is 71.2 g per day, which is the second highest level of vegetables. Onion is not easily browsed in the air and contains various physiologically active substances and is known to be effective for preventing various adult diseases.

On the surface of the onion, quercetin is about 10 to 100 times more than the meat quality of onion. It shows pharmacological effects such as anti-allergy, anti-cancer function, lung protective function and antihistamine action, Atherosclerosis, hypertension and other cardiovascular diseases, obesity, and diabetes.

99.3% of the onion consumption type occupies most of consumption type with fresh onion, and most of the consumer market is concentrated on households, and processing use is below 10%. The onion has low storage stability and the discard rate due to corruption is over 30%. Therefore, there is a need for continuous measures. In particular, the large amount of onion peel that is discarded contains a large amount of flavonoid ingredient compared to the inner part of the onion, which is nutritionally valuable.

Changyu Onion Extract is approved as a functional food raw material for health functional foods (2010-38, 2010. 09. 06, Udo's Morning Co., Ltd., blood cholesterol improving function, Changning Onion Extract 150mL) It is rapidly expanding in a socio-cultural atmosphere of spreading a well-being culture.

In order to stabilize income of onion farmers, it is very important to secure stable distribution and consumption market of onion along with development of production technology. To increase the added value of onion and stabilize the consumption market, it is necessary to research and develop various processed products that satisfy consumers' preference and functionality based on convenience and storage safety by expanding consumption for processing.

It is consumed mainly in the form of raw onion in Korea, and the processed product is very simple and the processing rate is very low. As the market of agricultural products is opened, the import quantity of Chinese onion is increased and the imbalance of onion production and consumption is repeated every two or three years Therefore, it is necessary to develop a variety of high value-added products such as functional foods and palatable foods using onion, as it causes a lot of economic loss to domestic onion farmers and consumers.

Onion itself is not easy to develop as a processed product as a raw material due to its strong taste and antibacterial action, but in the case of sauce manufacturing, it is expected that it will have a positive effect if it is mixed with other ingredients and processed through the processing step.

Onion, which is known to have various effects, has been applied to various types of processed foods due to its unique and strong taste and flavor, but most of its forms are limited to liquid tea and pickles (pickles). Therefore, it is required to develop processed products that can meet various preferences of modern people by using onions.

Hibiscus refers to plants of the family Acanthopagaceae and the archaea, and grows in warm temperate, subtropical and tropical regions. Most large, colorful flowers are popular for ornamental use, and hibiscus petals are used for tea and dessert, and some have long been medicinal in some areas. Hibiscus extract is widely used as raw material for cosmetics. Hibiscus petals are widely used as tea, taste slightly sour like cranberries, rich in vitamin C and minerals. It also contains antioxidant flavonoids, which can help prevent aging, relieve fatigue, and prevent cardiovascular disease. It is also known that hibiscus can lower blood cholesterol levels, have an antidepressant effect, lower blood pressure, and is helpful in helping to quench hangovers and swelling of the body by causing diuretic effects.

The source market is a rapidly growing field in line with the westernization of the national diet. The increase in the national income due to the development of the economy has been linked to the improvement of the living standard, which has changed the national diet pattern. With the improvement of the eating habits and convenience, taste, The development of various sources is required.

As the source market began to mature, product upgrades and premiums began to appear. As home-style menus became more diverse and professional dishes began to be enjoyed, there was a demand for more sophisticated sauces. It is required to launch premium source products to meet this requirement.

The present invention provides a cheonggukjang containing onion, hibiscus or both and a method for producing the same.

Another object to be solved by the present invention is to provide a sauce composition for Cheonggukjang pottery including the above-mentioned chungkukjang.

In order to solve the above problems,

1) the step of soaking the soybeans in water;

2) Called soybeans; And sterilizing the onion powder, the hibiscus powder or both in a vessel and pressurizing and adding in a pressure sterilizer; And

3) a fermentation step of introducing air and fermenting it.

According to the present invention, the step 1) may be to immerse soybeans in water, preferably 2 to 5 parts by weight, preferably 2.5 to 3.5 parts by weight of water per 1 part by weight of soybeans, For 12 to 36 hours, preferably 18 to 30 hours. Also, the so-called soybeans may be obtained by subtracting soybeans immersed in water and subtracting water for 5 to 15 minutes.

Next, called soybean; And an onion powder, a hibiscus powder, or both are put into a container, and a sterilization step is carried out by pressurization and expansion in a pressure sterilizer. The addition of the onion powder and / or the hibiscus powder is preferable because it improves the preservability and storage stability of the chungkukjang, increases the functional components such as total phenol, total flavonoid and quercetin, and increases the flavor to provide a cheonggukjang with improved preference.

According to the present invention, the onion powder may be powdered whole onion including onion skin. Usually the onion skin is not easy to ingest because of bad texture, so it is difficult to use it as a food material. However, it contains a large amount of antioxidant components such as quercetin, contributes to improve the flavor and quality of chungkukjang, and can be added to the claim field because it is easy to use when it is powdered.

According to the present invention, it is preferable to add the onion powder, the hibiscus powder or all of them together with the soybeans, and pressurize and increase the soybeans. If onion powder, hibiscus powder or all of them are added after the sterilization step of pressurizing and boiling the so-called soybeans, they may interfere with the formation of stomachs of the cheonggukjang, or the cheonggukjang with low quality may be produced, or the cheonggukjang itself may not be formed . According to the present invention, when the onion powder, the hibiscus powder or both are mixed together with the soybean soaked before pressurization and expansion, the formation of the viscous substance is increased as compared with the case of not adding the onion powder, the hibiscus powder or both , And the bitterness and odor of Chonggukjang are reduced.

According to the present invention, it is possible to mix 1 to 10 parts by weight of onion powder, hibiscus powder or all of them on the basis of 100 parts by weight of soybeans before being referred to as water.

In the present invention, 100 parts by weight of soybean means 100 parts by weight of soybeans before being referred to as water unless otherwise specified.

According to one embodiment of the present invention, when onion powder or hibiscus powder is added singly, it may be added in an amount of 1 to 10 parts by weight based on 100 parts by weight of soybean, and when onion powder or hibiscus powder is added, The powder and the hibiscus powder may be mixed in a weight ratio of 1:10 to 10: 1, and the mixture may be added in an amount of 1 to 10 parts by weight based on 100 parts by weight of the soybean.

According to a preferred embodiment of the present invention, the onion powder, the hibiscus powder or a mixture thereof may be contained in an amount of 1.5 to 8 parts by weight, more preferably 2 to 6 parts by weight, based on 100 parts by weight of soybean have. When the content of the onion powder, the hibiscus powder or the mixture thereof exceeds the above range, the color of the Cheonggukjang becomes darker and it becomes a cheonggukjang with a lower preference. Also, the content of the amino nitrogen, which is an index of the taste of Cheonggukjang, Or a cheonggukjang with a reduced flavor can be obtained, and when it is less than the above range, the effect of improving the taste is insignificant.

Next, the step 2) may be performed under the pressurization and growth conditions of soybeans conventionally used in the production of cheonggukjang, preferably at 110 to 130 캜, at a pressure of 1.0 to 1.8 kg / cm ² for 20 to 60 minutes, , And more preferably at a temperature of 116 to 125 DEG C at a pressure of 1.1 to 1.5 kg / cm < ² > for 25 minutes to 40 minutes.

Next, the step 3) may be a fermentation method of soybeans commonly used in the production of cheonggukjang. Preferably, the soybean (onion powder, hibiscus powder or all of them) is sterilized according to the above- It may be fermented at 44 ° C for 18 to 36 hours, more preferably at 38 to 42 ° C for 20 to 28 hours.

The inflow of air may be a method of pouring air with a spatula or the like.

By performing the above-described method, onion powder, hibiscus powder, or chungkukjang added with both of them can be obtained.

The present invention also provides a cheonggukjang prepared by the above method. The cheonggukjang prepared according to the present invention has low bacterial proliferation and is excellent in storage stability. In addition, the flavor and flavor of Chungkookjang were decreased, and the preference in the sensory evaluation was improved, and the functional ingredient such as total phenol, total flavonoid and quercetin was contained in a large amount, and thus it was also excellent in the functional part .

In addition, the present invention provides a source composition for Cheonggukjang pottery comprising the above-described method.

According to the present invention, the sauce composition for Cheonggukjang pot can further comprise an onion skin extract.

In one embodiment of the present invention, the onion skin extract may be a filtrate obtained by adding 10 to 50 parts by weight of water to 1 part by weight of onion skin, extracting the mixture at 80 to 115 ° C for 2 to 12 hours, 30 to 45 parts by weight of water may be added to the weight part, and the solution may be filtrated after extraction at 100 to 110 DEG C for 3 to 6 hours. The extraction temperature and extraction time may vary depending on the content ratio of water added.

The onion skin extract is preferably added because it reduces the unpleasant odor unique to Chungkukjang, improves the taste, and improves color and the like.

According to the present invention, the sauce composition for cheonggukjang pot is selected from the group consisting of tablets, doenjang, chongkukjang powder, vegetable broth, garlic, onion, sake, flavorings, barnyard extract, beef concentrate, red pepper powder, mushroom extract, anchovy juice, tuna juice and purified water And may further include one or more species.

According to the present invention, it is preferable that the cheonggukjang produced by the above-mentioned method is used in an amount of preferably 30 to 40 wt%, purified salt 3 to 4 wt%, soybean paste 3 to 6 wt%, chungkukjang powder 1.3 to 2.5 wt% 15 to 25% by weight of vegetable broth, 3 to 6% by weight of garlic, 2 to 5% by weight of onion, 1 to 2% by weight of sake; 1 to 3% by weight of tap water, 4 to 8% by weight of tap water extract, 1 to 5% by weight of beef concentrate, 1 to 3% by weight of pepper powder, 1.5 to 4% by weight of mushroom extract, 1.5 to 3% by weight of anchovy juice, 12% by weight of onion skin extract and 3 to 15% by weight of onion skin extract.

According to an embodiment of the present invention, the chrysanthemum powder may be prepared by drying the chungkukjang prepared by the method of any one of claims 1 to 5, and adding onion chrysanthemum powder, hibiscus chrysanthemum powder or onion and hibiscus chungkukjang powder . The pulverization can be obtained through conventional pulverization methods.

According to a preferred embodiment of the present invention, the source composition for cheonggukjang potato comprises 34.5 wt% of chungkukjang prepared by the above method, 3.3 wt% of purified salt, 4.5 wt% of miso, 1.8 wt% of chongkukjang powder, 20 wt% of spring water, 4 wt% of garlic, 3 wt% of onion, 1.5 wt% of sake; 2 to 10% by weight of water and 3 to 10% by weight of onion skin extract, 2% by weight of tap water, 6% by weight of carrot extract, 3% by weight of beef concentrate, 1.8% by weight of pepper powder, 1.5% by weight of mushroom extract, . ≪ / RTI >

The source compositions for Cheonggukjang potted starch prepared in the above range were evaluated particularly for the sensory evaluation of many.

The onion and hibiscus-containing cheonggukjang and the cheonggukjang potato-containing sauce composition according to the present invention are excellent in the content of flavonoid-based physiologically active ingredients such as quercetin, improved taste and flavor, improved nutrition and functionality, So it meets the needs of consumers who prefer healthy food and processed foods.

FIG. 1 is a photograph of chungkookjang prepared by adding powder to soybean, boiling, pressurization, and fermentation process.
Fig. 2 schematically illustrates a method for optimally preparing a source composition for Cheonggukjang potato including onion, hibiscus or a mixture thereof.
Figure 3 is a schematic representation of a chongkukjang comprising onion, hibiscus or a mixture thereof according to an embodiment of the present invention.
FIG. 4 is a view illustrating a manufacturing process of a sauce composition for Cheonggukjang pot with an onion and a hibiscus according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are for further illustrating the present invention, and the scope of the present invention is not limited by these examples.

Sources in the food culture are defined as those which are added to the raw or vegetable raw materials by adding spices, soy sauce, saccharides, salt, vinegar, etc., or fermented and aged, and used for the purpose of enhancing the flavor before and after cooking . Food source standard source sauce includes 'sauce (sauce)' which is widely used in Korean food.

Soy sauce (soybean paste, chongkukjang, kochujang, etc.) is a fermented food that is unique as a fermented food, has diverse functional ingredients, and is highly nutritious. It is not only an essential element in the globalization of Korean food but also a source product It is very valuable.

The proportion of meat sauce in total Korean-style sauces is over 50% (KRW 46.3 billion as of 2014), but the proportion is decreasing. Source market sales are also increasing as sauces of various kinds such as fried, stewed, If we develop health sauce using traditional soy sauce and onion, it will contribute to the utilization of onion and soy sauce and promotion of consumption.

The production of saucer increased 62.9% from 378,137 tons in 2007 to 615,991 tons in 2014 and the value of production increased 96.8% from KRW683.7 billion to KRW1.3458 billion during the same period.

As the interest in health functional products has been increasing, not only the enhancement of the product functions but also the enhancement of product features such as the addition of artificial ingredients or natural nutritional ingredients (lekopenic ingredient fortified ketchup, omega 3 and 6 added honey) Simplicity and simplicity of products, such as environmentally friendly package products, small-volume tube-type sources, and disposable sources.

The source specifications for foodstuffs are based on the characteristics of Escherichia coli (n = 5, c = 1, m = 0, M = 10), bacterial count (n = 5, c = 0, m = 0, Pigment (not to be detected), and preservative (0.2 g / kg or less as p-oxybenzoic acid). Thus, it is expected that it will contribute to enhancement of storage stability in the development of sauces by using onion and garlic which have antimicrobial power and preservative ability because of strengthening of microbiological standards of sauce and non-detection of paraoxybenzoic acid.

As the interest in health functional products has been increasing, not only the enhancement of the product functions but also the enhancement of product features such as the addition of artificial ingredients or natural nutritional ingredients (lekopenic ingredient fortified ketchup, omega 3 and 6 added honey) Simplicity and simplicity of products, such as environmentally friendly package products, small-volume tube-type sources, and disposable sources.

The source market tries to combine unexpected tastes of consumers to develop new tastes in order to draw consumers' attention and attract buyers. In recent years, the inventors of the present invention have developed a sauce utilizing onion and soy sauce in order to meet the demand of the sauce market.

In order to develop sauces using sauces, the quality of sauces as source materials is very important, and the selection of sauces for sauces (chungkukjang, soybean paste, etc.) is also an important factor.

When the sauce is prepared using the sauce, the sauce can be kept at room temperature or refrigerated for at least 6 months to over 1 year, and the commerciality such as color, physical properties and transparency must be maintained as well as the flavor. , Color, and flavor.

Sauce-use source To maximize the value of the product and expand the sales market, it is also necessary to present the scope of the development source (menu and recipe).

In order to increase consumption of developed sauces, consumers should be aware of consumer awareness and purchasing intention through the application of food products and consumer evaluations. Based on the survey results, it is also required to upgrade the product quality to match the characteristics of consumers.

Chungkookjang contains volatile flavor components such as various esters, acids, alcohols and sulfides, free amino acids such as glutamic acid and aspartic acid, organic acids such as low molecular weight acidic peptide, lactic acid and succinic acid, and nucleic acid components such as GMP ㆍ CMP ㆍ IMP and peptides ㆍ Capsaicin and brown pigment, including anti-obesity effect and antioxidant effect, including excellent functional ingredients, and has developed enough to develop into a global source products.

It is required to develop products with excellent flavor, convenience, distribution stability, and stability through the understanding of Korean food which features fermented seasoning foods based on the source using Chungkookjang.

Sales of sauce-based sauces based on normal-temperature distribution have stagnated recently, while sales of new product lines based on refrigerated sauce-refrigerated distribution have grown rapidly in recent years. In order to respond to consumers' increasing demand for more eye-popping products, various premium products considering taste and health will continue to be introduced in the future. It is required to release a variety of premium products considering taste and health in order to meet the desire of various condiments and consumers who can easily cook or eat right at home and enjoy cooking easily at home with the increase of dual income couple and single furniture.

Chungkukjang is fermented by Bacillus spp. After boiling soybeans as a representative of soybean fermented food in Korea. It is the only fermented food which is fermented at high temperature without adding salt. Chungkukjang contains various physiologically active substances such as isoflavone, fucic acid, saponin, trypsin inhibitor, tocopherol, unsaturated fatty acid, dietary fiber and oligosaccharide derived from soybean, antioxidant substance and thrombolytic enzyme in a large amount. However, in spite of the excellent functional properties of these chungkukjang, volatile ammonia compounds produced during the fermentation process often have a unique odor, which makes it difficult to use as a food material. Especially, In fact, there is a need for improvement.

Chungkukjang compared to doenjang, fermented soybean fermentation takes several months to eat, but Chungkukjang is a great advantage that it can be eaten 2-3 days after soaking, so soybean is fermented whole, so nutrition loss is less. Also, unlike other chapters, it is easy to make and it can be eaten right away. When fermented by Bacillus strains, new substances such as polymeric nucleic acids, browning substances, proteolytic enzymes (fibrinolytic agents) and sticky mucilaginous substances (polyglutamic acid), which were not found in soybeans, are produced together with the original beneficial substances of soybeans . In addition, as the soybean is decomposed, microorganisms multiply by feeding it, and various physiologically active substances such as anticancer substances, antioxidants and immunity enhancers are produced. Eating chongkukjang is like eating hundreds of millions of fermented soybean fermentation strains, various enzymes and physiologically active substances.

In Cheonggukjang, saponin is a mucus substance that reduces the contact time with the intestinal mucous membrane of harmful substances, adsorbs toxic substances to reverse the toxicity, and makes the chungkukjang sticky. Polygamma glutamic acid carries anticancer substances and has anticancer effect itself, Has been reported to be effective and secondarily to help eliminate obesity and geriatric diseases, it is also a popular diet food.

The consumption of Chungkookjang was limited due to the increase in national income and the worsening of the food and housing culture and the severe unpleasantness caused during the fermentation process and cooking, and the displeasure of Chungkukjang has become a disadvantage to mass production and industrialization. Especially, children and adolescents who are in the growing stage are strongly inclined to avoid ingestion because they feel deeply rejection of taste and aroma of Chungkukjang etc by Westernized eating habits.

Conventional efforts to eliminate the unpleasant odor of Cheonggukjang usually use a method of adding raw materials (mugwort, sowaccho, chitosan, yuzu, etc.) that can reduce unpleasant odors in the production of chonggukjang, However, there is still a problem in that many people are reluctant to take Chungkukjang itself and the frequency of intake is low.

In relation to the trend of the world source market, the flavor in the mixing of sauces reflects the healthy eating habits desired by the consumers, and focuses on natural clean materials. The flavor enhancement is basically based on the savory flavor, The application of materials to strengthen the flavor of the present is the most favored.

In recent years, Home Meal Replacement (HMR) foods, which can be easily boiled and mixed with vegetables or the like at home or outdoors, have been developed using miso, chonggukjang, and soybean soup, leading to popularization and globalization. It is composed of blocks made of powdered beans and powdered vegetables made from powdered soy sauce and miso soup. It is mostly poured with water only like ordinary food. It has a texture compared to the taste of soup and stew that is boiled at home. There was a problem that the deep taste was insufficient. Therefore, there is a demand for a sauce for chickpeas which can exhibit deep taste, texture and color, while being easily available.

The inventors of the present invention found that onion powder containing an onion skin and cholesterol lowering effect and antioxidant effect of hibiscus, which is a by-product, are lost due to disposal of nutritious onion skin, In order to expand the consumption of Chungkookjang, it was developed as a sauce for Chungkukjang to improve the flavor and make it easier to ingest. So that the frequency of ingestion can be increased. In addition, the present invention has been completed by replacing onion skin extract with water instead of adding water to the composition for cheonggukjang pot, so as to further increase consumer desire such as flavor, nutrition and functionality of chonggukjang.

Hereinafter, the present invention will be described in more detail with reference to Examples and the like, but the scope and content of the present invention can not be construed to be limited or limited by the following Examples. In addition, it is apparent that, based on the teachings of the present invention including the following examples, those skilled in the art can easily carry out the present invention in which experimental results are not specifically shown.

Example

Example 1. Onion Chungkukjang Production

Example 1.1

300 g (100 parts by weight) of the selected raw soybeans was immersed in 3 times of water (25 DEG C, 24 hours), water was removed for 10 minutes, and 3 g (1 part by weight) of onion powder containing onion skin was added The mixture was pressurized and evaporated using a pressure sterilizer (121 ° C, 1.2 kg / cm ² , 30 minutes), cooled to 50 ° C, (40 ± 1 ° C, 24 hours), and onion chungkukjang was prepared.

Example 1.2

Onion Chungkukjang was prepared by the method of Example 1.1, except that 9 g (3 parts by weight) of onion powder was added.

Example 1.3

Onion Chungkukjang was prepared by the method of Example 1.1, except that 15 g (5 parts by weight) of the onion powder was added.

Example 1.4

Onion Chungkukjang was prepared by the method of Example 1.1 except that 24 g (8 parts by weight) of onion powder was added.

Example 2. Production of hibiscus chungkukjang

Example 2.1

300 g (100 parts by weight) of the selected raw soybean was immersed in 3 times of water (25 DEG C, 24 hours) and water was removed for 10 minutes. Then 3 g (1 part by weight) of hibiscus powder was added, , was pressure-steaming using a 1.2 kg / cm ^2, 30 min.) after that was cooled to 50 ℃ after gave stirring to allow the air to enter capture a wicker tray Soybean manufacturing machine (CUCKOO, CSW-5521, Cuckoo Electronics Co. ) And fermented (40 ± 1 ° C, 24 hours).

Example 2.2

Hibiscus chrysanthemum was prepared by the method of Example 2.1 except that 9 g (3 parts by weight) of hibiscus powder was added.

Example 2.3

Hibiscus chrysanthemum was prepared by the method of Example 2.1 except that 15 g (5 parts by weight) of hibiscus powder was added.

Example 2.4

Hibiscus chrysanthemum was prepared by the method of Example 2.1 except that 24 g (8 parts by weight) of hibiscus powder was added.

Example 3. Onion and hibiscus Chungkukjang manufacture

300 g (100 parts by weight) of the selected raw soybean was immersed in 3 times of water (25 캜, 24 hours) and water was removed for 10 minutes. 4.5 g (1.5 parts by weight) of onion powder and 4.5 g The mixture was cooled to 50 ° C, and the mixture was stirred in air to allow the air to enter. Then, the mixture was added to a CucukOO (manufactured by CUCKOO Co., Ltd.) CSW-5521, Kukui Electronics Co., Ltd.) and fermented (40 ± 1 ° C, 24 hours).

Example 4. Preparation of Chongkukjang Stew

Chungkookjang potato sauce was prepared. Specifically, to increase the content of physiologically active substances (total phenol, total flavonoid, quercetin, etc.) of onion and hibiscus to produce sauces for chungkukjang potato starch having excellent sensory quality characteristics, Or 3% by weight of hibiscus powder was used as the base base of the sauce for the chungkukjang potato.

Example 4.1.

Hibiscus chungkukjang powder 1.8 wt.%, Vegetable broth 20.0 wt.%, Garlic 4.0 wt.%, Onion 3.0 wt.%, Hibiscus chungkukjang 34.5 wt.%, Purified salt 3.3 wt.%, Cheongju 1.5 wt. The source composition was prepared by mixing 6.0 wt% of tapir extract, 3.0 wt% of beef concentrate, 1.8 wt% of pepper powder, 2.5 wt% of mushroom extract, 2.1 wt% of anchovy extract, and 10.0 wt% of purified water.

Onion peel extracts were prepared by extracting 40 times of distilled water in 1 kg of onion skin and extracting them at 105 ℃ for 4 hours using an extractor, followed by compression and filtration.

Specifically, first, the hardly decomposable liquid raw material in the raw material was put into a dispersion tank and stirred, and then the liquid raw material was added. Next, the powder raw material was charged and the mixture was heated and stirred while supplying steam. Sterilized at 95 DEG C for 15 minutes in a mixing tank, and packed.

Example 4.2

Hibiscus chungkukjang powder 1.8 wt.%, Vegetable broth 20.0 wt.%, Garlic 4.0 wt.%, Onion 3.0 wt.%, Hibiscus chungkukjang 34.5 wt.%, Purified salt 3.3 wt.%, Cheongju 1.5 wt. A source composition was prepared by mixing 6.0 wt% of a clam extract, 3.0 wt% of a beef concentrate, 1.8 wt% of a red pepper powder, 2.5 wt% of a mushroom extract, 2.1 wt% of anchovy extract, 5.0 wt% of purified water, and 5.0 wt% of an onion skin extract , A sauce for Chungkukjang was prepared by the method of Example 4.1.

Example 4.3

Hibiscus chungkukjang powder 1.8 wt.%, Vegetable broth 20.0 wt.%, Garlic 4.0 wt.%, Onion 3.0 wt.%, Hibiscus chungkukjang 34.5 wt.%, Purified salt 3.3 wt.%, Cheongju 1.5 wt. Except that the source composition was prepared by mixing 6.0% by weight of tapir extract, 3.0% by weight of beef concentrate, 1.8% by weight of pepper powder, 2.5% by weight of mushroom extract, 2.1% by weight of anchovy extract and 10.0% Chungkookjang potato sauce was prepared by the method of 4.1.

Comparative Example 1

300 g (100 parts by weight) of the selected raw soybeans was immersed in 3 times of water (25 캜, 24 hours), water was removed for 10 minutes, and a pressure sterilizer (121 캜, 1.2 kg / cm ² , 30 minutes) The beans were cooled to 50 ° C, and 9 g (3 parts by weight) of onion powder containing onion skin was added to the beaker. The resulting mixture was stirred, and the mixture was stirred with Cucukoo, CSW-5521, )) And fermented (40 ± 1 ° C, 24 hours).

Comparative Example 2

300 g (100 parts by weight) of the selected raw soybeans was immersed in 3 times of water (25 캜, 24 hours), water was removed for 10 minutes, and a pressure sterilizer (121 캜, 1.2 kg / cm ² , 30 minutes) The beans were cooled to 50 ° C, and 9 g (3 parts by weight) of hibiscus powder was added to the beaker. The beans were then stirred and placed in a Chungkukjang machine (CUCKOO, CSW-5521, (40 ± 1 ° C, 24 hours).

Control

300 g (100 parts by weight) of the selected raw soybeans was immersed in 3 times of water (25 캜, 24 hours), water was removed for 10 minutes, and a pressure sterilizer (121 캜, 1.2 kg / cm ² , 30 minutes) (40 ± 1 ° C., 24 hours) in a chungkukjang manufacturing machine (CUCKOO, CSW-5521, Kukui Electronics Co., Ltd.), and the mixture was heated .

Test Example 1. Measurement of antibacterial activity

The antimicrobial activity was measured using a paper disc method. Staphylococcus aureus, Bacillus cereus, and Escherichia coli were used. Each test strain was cultured for 24 hours in the corresponding liquid medium. For preparing the plate medium, 20 mL of sterilized 1.5% agar in each petri dish was dispensed into each petri dish and coagulated. 1.0 mL was added to each well, and the mixture was spread on the culture medium with a sterilized smear stick. The diameter of the inhibition clear zone (mm) around the paper disc was measured by incubating paper discs (8 mm) with a certain concentration of each sample at a constant concentration of 30 μL of sterilized water and incubating at 30-37 ° C for 24 hours The antimicrobial effects of the samples were compared and benzoic acid was used as a positive control. Onion powder and hibiscus powder were prepared in the form of extract. The measurement results are shown in Table 1. The antimicrobial effect of 80% (v / v) ethanol extract was compared at 10,000 μg / mL concentration.

division Strain Antimicrobial activity
Anpa powder extract Staphylococcus aureus (KCCM 12256) ++++ Escherichia coli (KCCM 11835) ++++ Bacillus cereus (KCCM 40022) +++
Hibiscus powder
extract Staphylococcus aureus (KCCM 12256) ++++ Escherichia coli (KCCM 11835) ++++ Bacillus cereus (KCCM 40022) ++++
Benzoic acid Staphylococcus aureus (KCCM 12256) ++ Escherichia coli (KCCM 11835) ++ Bacillus cereus (KCCM 40022) ++

Growth inhibition size of clear zone: -, less than 8 mm; +, 9-11 mm; ++, 12-15 mm; +++, 16-19 mm; ++++, 20-23 mm; +++++, greater than 24 mm (n = 3)

As shown in Table 1, the extracts of onion powder and hibiscus powder showed significantly higher antimicrobial activity against Staphylococcus aureus, Escherichia coli and Bacillus cereus than benzoic acid, which is known to have a high antibacterial activity, It was considered that the fermentation process had a bad influence on the production, and it was judged that it is necessary to adjust the addition timing and treatment method.

Test example 2. Quality evaluation

Test Example  2.1. Slime  Evaluation of yield

The amounts of the viscous materials produced in Example 1.2, 2.2, and Comparative Example 1 and Comparative Example 2 were evaluated to determine the mixing time of the onion or hibiscus powder. The amount of tannic acid produced in Chongkukjang was determined by adding the same amount of distilled water to Chongkukjang sample, ultrasonically extracting it for 30 minutes, centrifuging 5 mL of the supernatant, and evaporating it at 105 ° C to measure the weight of the sample. , Which are shown in Table 2 and FIG.

division
Powder addition mixing time After pressurization / increase (Comparative Example) Before pressurization / increase (Example) Viscosity (%) Apparent character Viscosity (%) Apparent character Cheonggukjang
(No additives) 2.5 ± 0.1 usually 2.5 ± 0.1 usually Onion chonggukjang
(Containing 3 parts by weight of onion powder) 2.5 ± 0.2 Low 3.0 ± 0.1 plenty Hibiscus Cheonggukjang
(Containing 3 parts by weight of hibiscus powder) 2.1 ± 0.1 Low 3.1 ± 0.1 plenty

Mean ± SD (n = 3)

As can be seen in Table 2, it was confirmed that the produced soybean powder and the hibiscus powder were mixed and pressurized to increase the degree of viscous substance production. It was found that the fermentation method mixed with the ingredients added only after pressurization and aftergrowing such as the preparation of chungkukjang prepared by adding materials having functional ingredients interferes with the formation of viscous material. This suggests that the strong antibacterial activity of the onion powder and the hibiscus powder inhibits the fermentation and thus the formation of the viscous substance is reduced. Therefore, the onion powder and the hibiscus powder inhibited the antimicrobial activity through the pressurization and growth process, so that the high sugar content of the onion powder and the hibiscus powder contributed to the formation of the slime. In addition, it is known that the bitter taste of Chongkukjang decreases as the amount of the viscous substance increases. Therefore, it is expected that onion Chungkukjang and Hibiscus Chungkukjang have a positive effect on taste preference.

Test Example 2.1. Bacterial count, component analysis, color evaluation

The bacterial counts were in accordance with the Food and Drug Administration General Bacterial Count Test. The pH was measured with a pH meter by diluting the sample 10 times. The sugar content, sugar content, moisture and crude protein were measured for food revolution, The measurement was carried out using a color difference meter (Minolta). Table 3 shows the results of measurement of bacterial count, pH, sugar content, moisture, crude protein, amino nitrogen and color change of Chungkukjang according to the addition ratio of hibiscus powder.

division Control Example 2.1 Example 2.2 Example 2.3 Example 2.4 Number of bacteria (log CFU / g) 9.15 9.15 9.13 9.11 9.18 pH 6.96 + 0.02 7.20 ± 0.02 6.86 ± 0.01 6.78 ± 0.01 6.38 ± 0.01 Brix 1.20 ± 0.00 1.20 ± 0.00 1.20 ± 0.00 1.20 ± 0.00 1.20 ± 0.00 moisture(%) 57.2 ± 0.05 57.5 + 0.02 57.8 + 0.03 59.3 ± 0.05 60.2 ± 0.05 Crude protein (%) 17.9 + 0.07 18.1 ± 0.02 17.7 + 0.04 16.9 + 0.02 14.7 ± 0.05 Amino nitrogen (mg%) 252.0 + - 0.05 257.6 + 0.03 347.2 + 0.04 313.6 ± 0.02 252.0 ± 0.03
Chromaticity L (whiteness) 60.63 + - 0.40 53.19 ± 0.21 51.18 ± 0.59 47.49 + - 0.86 46.04 + - 0.54 a (redness) 4.41 0.22 4.10 ± 0.50 3.28 ± 0.39 2.05 + 0.24 3.53 ± 0.19 b (yellow degree) 10.67 ± 0.18 9.42 ± 0.16 6.27 ± 0.25 5.25 ± 0.13 7.01 + - 0.14 E (color change) 40.10 + - 0.15 46.94 ± 0.05 48.31 + - 0.20 51.77 + - 0.36 53.50 + 0.07

Standard white plate (L = 98.90 a = -0.09, b = -0.36)

The initial bacterium number in the preparation of chungkukjang was similar regardless of the addition rate of hibiscus powder, and the pH of the hibiscus powder was not significantly different from that of the control in the case of 100 parts by weight of soybean, . The pH of chungkukjang was increased by the amino acid and ammonia produced during the fermentation, and the lower pH of the hibiscus powder itself seemed to be influenced by the increase of the ratio of hibiscus. In addition, no significant difference was observed in the moisture and crude protein contents of 3 parts by weight of hibiscus powder compared to the control. However, the increase of moisture content and the decrease of crude protein content were significant in the group of 5 or more weight parts. Amino nitrogen, which affects the sweet taste and richness of Chongkukjang, showed the highest value in Chungkukjang added with 3 parts by weight of Hibiscus powder. Amino nitrogen content, which is a measure of the taste of soybean fermented food, is a substance produced by decomposition of protein during fermentation of fermented soy sauce and is important as a quality index of the product. As the Hibiscus powder addition ratio increased, the whiteness tended to decrease significantly as purple light turned out. It became dark at 5 parts by weight or more of the hibiscus powder, and the appearance evaluation was lowered sensually.

Test Example 2.3. Functional component evaluation

Total phenol and total flavonoids were determined by Folin-Denis method and NFRI method. Quercetin was analyzed by HPLC. Table 4 shows the contents of total phenol, total flavonoid and quercetin, which are functional materials of chungkukjang prepared according to the addition ratio of hibiscus powder.

division Control Example 2.1 Example 2.2 Example 2.3 Example 2.4 Total phenol (mg / 100 g) 318 ± 1.8 345 ± 2.8 356 ± 0.9 498 ± 3.8 517 ± 5.4 Total flavonoid (mg / 100 g) 26.8 ± 0.18 31.1 ± 0.28 37.9 + 0.14 38.3 ± 0.28 46.7 ± 0.34 Quercetin (mg / 100 g) 0.00 ± 0.00 0.68 ± 0.01 2.03 ± 0.02 3.40 ± 0.01 5.44 + 0.04

Mean ± SD (n = 3)

Total phenol, total flavonoid, and quercetin contents were increased with increasing of Hibiscus powder.

Test Example 1.4. Sensory evaluation

The sensory test was performed by 10 persons. The number of samples to be inspected at one time was 5 samples. All samples were presented and 9 point symbol scale method (very good (9 points), average (5 points), very poor (1 point) Respectively. The evaluation time was about 3 pm and the chungkukjang was served in a white dish for observation. After eating one sample, the mouth was rinsed with water and the next sample was evaluated. The sensory evaluation results according to the addition ratio of hibiscus powder are shown in Table 5.

division Control Example 2.1 Example 2.2 Example 2.3 Example 2.4 Overall likelihood 5.93 + - 0.48 6.96 ± 0.27 7.14 ± 0.35 7.01 ± 0.19 6.10 ± 0.27

Mean ± SD (n = 10)

The overall preference of Chungkukjang (control) without added hibiscus was lowest at 5.93 points out of 9 points and 7.14 points in Example 2.2. The degree of preference tended to gradually decrease when 5 parts by weight or more of the hibiscus powder was added. The decrease in the content of the viscous substance and the increase of the amount of the hibiscus powder decreased the pH value and the water content.

The optimal addition ratio of onion and hibiscus biomass (total phenol, total flavonoid, quercetin) that can be used for the production of chungkukjang which is superior in sensory quality is 3 parts by weight for onion or hibiscus for 100 parts by weight of soybean, It was evaluated that Chungkookjang which is high in viscosity and high in functionality and palatability was produced by mixing fermented soy sauce with fermented soy sauce. This manufacturing method is schematically shown in Fig.

Test Example 3. Sensory evaluation of sauce composition for onion, hibiscus-containing Cheonggukjang pot

The basic blend ratio of the source composition for Cheonggukjang pot with onion, hibiscus or a mixture thereof is shown in Table 6 below and the manufacturing process is shown in Fig.

division Example 4.1 Example 4.2 Example 4.3 Hibiscus Cheonggukjang 34.5 34.5 34.5 Purified salt 3.3 3.3 3.3 Rice wine 1.5 1.5 1.5 Aesthetic 2 2 2 Traditional miso 4.5 4.5 4.5 Hibiscus Chungkukjang Powder 1.8 1.8 1.8 Vegetable broth 20 20 20 garlic 4 4 4 onion 3 3 3 Clam extract 6 6 6 Beef concentrate 3 3 3 Pepper powder 1.8 1.8 1.8 Mushroom extract 2.5 2.5 2.5 Anchovy extract 2.1 2.1 2.1 Purified water 10 5 5 Onion skin extract 0 5 10 Sum 100 100 100

Sensory evaluation (9 point symbol scale method) was performed to determine the optimum addition ratio of onion skin extract of onion and hibiscus added chungkukjang potato sauce sauce. The results are shown in Table 7.

division Example 4.1 Example 4.2 Example 4.3 Exterior 8.03 + - 0.46 8.13 ± 0.25 8.27 + - 0.40 smell 7.87 ± 0.50 8.00 + - 0.57 8.03 + - 0.43 flavor 7.50 ± 0.59 7.73 + - 0.50 7.90 ± 0.29 Overall likelihood 7.63 ± 0.31 7.76 ± 0.15 7.92 + 0.22

Mean ± SD (n = 10)

After replacing the onion peel extract with purified water, the sensory evaluation was carried out after preparing sauce for Chungkukjang. As a result, onion peel extracts showed higher tendency of overall appearance including appearance, smell and taste than the control without addition.

Furthermore, if the functional characteristics such as antioxidant and antimicrobial activity of onion peel extract were reflected in the source, it was confirmed that not only the functionality, taste and storage stability of Chongkukjang potato sauce were increased.

Claims (13)

1) the step of soaking the soybeans in water;
2) Called soybeans; And sterilizing the onion powder, the hibiscus powder or both in a vessel and pressurizing and adding in a pressure sterilizer; And
3) introducing air and fermenting the fermented product. The method according to claim 1,
Wherein 1 to 10 parts by weight of onion powder, hibiscus powder or all of them are mixed with 100 parts by weight of soybean. The method according to claim 1,
Wherein the onion powder, the hibiscus powder or both of them are mixed in an amount of 2 to 6 parts by weight based on 100 parts by weight of the soybean. The method according to claim 1,
Wherein 2) is a, soybean production method to heat treatment at 110 to 130 ℃, at a pressure of 1.0 to 1.8 kg / cm ² 20 to 60 minutes. The method according to claim 1,
Wherein the step (3) comprises fermenting the sterilized soybeans at 36 to 44 DEG C for 18 to 36 hours. A chonggukjang prepared by the method of any one of claims 1 to 5. A sauce composition for cheonggukjang pottery comprising a cheonggukjang prepared by the method of any one of claims 1 to 5. 8. The method of claim 7,
Wherein the composition further comprises an onion skin extract. 9. The method of claim 8,
The onion bark extract is a filtrate obtained by adding 10 to 50 parts by weight of water to 1 part by weight of onion skin and extracting the mixture at 80 to 115 ° C for 2 to 12 hours and filtering the filtered solution. 8. The method of claim 7,
Wherein the composition further comprises at least one member selected from the group consisting of tablets, miso, chongkukjang powder, vegetable broth, garlic, onion, sake, sweet potato, clam extract, beef concentrate, pepper powder, mushroom extract, anchovy juice, A composition for cheonggukjang pottery. 8. The method of claim 7,
A cheonggukjang produced by the method according to any one of claims 1 to 5, 3 to 4 wt% of purified salt, 3 to 6 wt% of doenjang, 1.3 to 2.5 wt% of cheonggukjang powder, 15 to 25% by weight of vegetable broth, 3 to 6% by weight of garlic, 2 to 5% by weight of onion, 1 to 2% by weight of sake; 1 to 3% by weight of tap water, 4 to 8% by weight of tap water extract, 1 to 5% by weight of beef concentrate, 1 to 3% by weight of pepper powder, 1.5 to 4% by weight of mushroom extract, 1.5 to 3% by weight of anchovy juice, 12% by weight, and 3-15% by weight of an onion skin extract. 8. The method of claim 7,
The chrysanthemum powder according to any one of claims 1 to 5, which is a powder of onion chungkukjang powder, hibiscus chungkukjang powder or onion and hibiscus containing chungkukjang prepared by drying. 8. The method of claim 7,
A method for producing chrysanthemum, which comprises preparing chrysanthemum by a method according to any one of claims 1 to 5, 3.3% by weight of refined salt, 4.5% by weight of miso, 1.8% by weight of chrysanthemum powder, 20% by weight of vegetable broth, 4% %, 1.5 wt% of sake; 2 to 10% by weight of water and 3 to 10% by weight of onion skin extract, 2% by weight of tap water, 6% by weight of carrot extract, 3% by weight of beef concentrate, 1.8% by weight of pepper powder, 1.5% by weight of mushroom extract, ≪ / RTI >

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