KR20220013095A - A method of manufactureing root vegetable soybean paste with excellent antioxident activity and taste - Google Patents
A method of manufactureing root vegetable soybean paste with excellent antioxident activity and taste Download PDFInfo
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- KR20220013095A KR20220013095A KR1020200092136A KR20200092136A KR20220013095A KR 20220013095 A KR20220013095 A KR 20220013095A KR 1020200092136 A KR1020200092136 A KR 1020200092136A KR 20200092136 A KR20200092136 A KR 20200092136A KR 20220013095 A KR20220013095 A KR 20220013095A
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- root vegetable
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Abstract
Description
본 명세서는 기호도와 항산화성이 동시에 향상된 신규한 된장의 제조 방법 및 상기 제조방법으로 제조된 된장에 관한 것이다.The present specification relates to a novel method for manufacturing doenjang with improved taste and antioxidant properties at the same time, and to soybean paste prepared by the method.
된장은 전통발효식품으로서 한국음식의 맛과 향을 좌우하는 중요한 조미료이다. 된장은 대두로 제조한 메주를 발효시켜 제조하는데, 발효과정에서 곰팡이, 세균 등의 미생물에 의해 분해되어 단백질은 펩타이드 및 아미노산으로, 전분은 당으로, 당은 다시 유기산을 생성함에 따라 구수한 맛 이외에 다양한 맛과 향을 생성하게 되어 영양 및 기호도에 관여하는 물질이 생성된다. 또한 대두의 이소플라본이 분해되어 항암, 고혈압, 골다공증 및 치매예방 등 다양한 기능성을 갖는 것으로 알려져 있다. Doenjang is a traditional fermented food and is an important seasoning that influences the taste and aroma of Korean food. Doenjang is produced by fermenting soybean soybean paste. During the fermentation process, it is decomposed by microorganisms such as fungi and bacteria to produce protein into peptides and amino acids, starch into sugar, and sugar into organic acids. By creating taste and aroma, substances involved in nutrition and palatability are created. In addition, it is known that soybean isoflavones are decomposed to have various functions such as anticancer, hypertension, osteoporosis and dementia prevention.
된장은 주성분인 대두단백질의 분해로 생성된 아미노산, 펩타이드 및 탄수화물의 분해와 발효로 생성된 당류, 유기산 등이 어우러져 다양하고 조화된 맛을 가진 영양학적으로도 매우 우수한 전통 발효조미료이다. 또한, 최근에는 된장과 같은 발효식품 중에는 발효과정을 거치면서 생성된 다양한 기능성 성분에 의한 질병예방과 관련된 연구가 진행되면서 그 수요가 점차 증가하여 세계적인 건강 기능성식품으로 주목을 받고 있다. 된장의 건강기능성 물질로는 대두로부터 분해되어 생성된 isoflavone, flavonl, phenolic acid 등의 페놀성 화합물 및 melanoidin이라는 갈색의 색소를 들 수 있다. 식물성 식품중에 널리 함유되어 있는 페놀성 화합물은 항암, 항산화, 항혈전, 항돌연변이성, 면역증진 등의 기능이 있는 것으로 알려져 있다.Doenjang is a nutritionally excellent traditional fermented seasoning with diverse and harmonious taste in harmony with amino acids, peptides, and carbohydrates produced by decomposition and fermentation of soybean protein, the main component, and saccharides and organic acids. In addition, in recent years, among fermented foods such as soybean paste, as research related to disease prevention by various functional ingredients generated during the fermentation process is progressing, the demand has gradually increased, attracting attention as a global health functional food. The health functional substances of doenjang include phenolic compounds such as isoflavone, flavonl, and phenolic acid produced by decomposition of soybeans, and brown pigment called melanoidin. Phenolic compounds widely contained in plant foods are known to have anti-cancer, antioxidant, anti-thrombotic, anti-mutagenic, and immune-enhancing functions.
된장의 중요 효능으로는 항암효과를 들 수 있는데, 대두만으로 만든 된장뿐 아니라 대두(70%)와 밀(30%)을 혼합하여 만든 된장이라도 청국장, 일본의 미소보다 위암, 간암, 대장암의 세포성장을 크게 억제하는 것으로 나타났고 이는 원재료인 콩에는 없는 미량의 성분들이 된장의 발효과정중 생성되거나 증가되었기 때문이다. 된장추출물에는 구강 유상피 암세포의 증식억제 효과가 있어, 구강질환의 예방과 치료제로서의 가능성이 보고되었다. 또한 된장의 갈색색소는 폐암과 유방암 세포성장억제 효과가 있다고 알려져 있다. 그 밖에 된장은 혈전용해능, 면역증진, 혈압강하 및 항산화능 등 다양한 효능을 갖는 것으로 보고되었다. An important effect of soybean paste is its anticancer effect. Not only soybean paste, but also soybean paste made by mixing soybean (70%) and wheat (30%) is better than cheonggukjang and Japanese miso. It has been shown to significantly inhibit growth, and this is because trace components not found in soybeans, a raw material, were created or increased during the fermentation process of soybean paste. The soybean paste extract has an inhibitory effect on the proliferation of oral epithelial cancer cells, and has been reported to have potential as a preventive and therapeutic agent for oral diseases. In addition, the brown pigment of soybean paste is known to have an inhibitory effect on lung cancer and breast cancer cell growth. In addition, it has been reported that soybean paste has various effects such as thrombolytic activity, immunity enhancement, blood pressure lowering and antioxidant activity.
한편 현대의학 및 생활수준 향상으로 평균수명이 늘어나고, 만성질환이 증가함에 따라 질병발생의 원인과 예방에 대한 관심이 높아지면서 다양한 종류의 질환을 일으키는 주범인 활성산소를 제거하기 위한 방법으로 식품에 존재하는 항산화 물질에 대한 연구가 활발히 진행되고 있다. 이에 따라 된장과 같은 전통장류에도 다양한 기능성 성분이 풍부한 소재를 첨가하여 된장의 기능성을 강화한 된장이 개발되고 있다. On the other hand, as the average lifespan increases with modern medicine and improvement of living standards, and as chronic diseases increase, interest in the causes and prevention of disease outbreaks is increasing. Antioxidants are being actively studied. Accordingly, soybean paste that enhances the functionality of doenjang by adding materials rich in various functional ingredients to traditional soybean paste such as soybean paste is being developed.
관능적인 측면에서 된장의 품질은 맛이나 향기 그리고 색깔 등에 의해 결정되는데, 된장의 맛은 주로 발효 숙성과정에서 콩 단백질로부터 생성된 아미노산에 기인하며, 여기에 미량의 당분과 소금의 짠맛이 조화되어 맛을 더하게 된다. 또한, 아스퍼질러스 오리재, 바실러스 속, 효모 그리고 젖산균의 발효과정에서 생성된 휘발성 성분과 미생물 발효에서 생성되는 색이 조합되어 된장의 색깔이 결정된다. From a sensual point of view, the quality of doenjang is determined by taste, aroma, and color. The taste of doenjang is mainly due to amino acids generated from soybean protein during fermentation and maturation. will add In addition, the color of soybean paste is determined by combining the volatile components generated in the fermentation process of Aspergillus duck material, Bacillus genus, yeast and lactic acid bacteria and the color generated by microbial fermentation.
전통된장은 원료인 콩으로부터 유래되는 각종 영양성분을 제공하는 1차 목적(영양소제공 측면)과 맛과 풍미를 제공하는 2차 목적(관능적인 측면) 이외에도 최근의 연구 보고들에 따르면 혈당 강하, 항산화 효과, 고혈압 방지 효과, 항돌연변이성, 항암성, 혈전용해능 등 식품의 3차 목적(기능적인 측면)인 각종 생리활성이 있는 것으로 알려져 있다. In addition to the primary purpose of providing various nutrients derived from soybeans, which is a raw material, and the secondary purpose of providing taste and flavor (sensory aspect), according to recent research reports, traditional soybean paste lowers blood sugar and antioxidant capacity. It is known to have various physiological activities that are the tertiary purpose (functional aspect) of food, such as effect, antihypertensive effect, antimutagenicity, anticancer activity, and thrombolytic ability.
기능적인 측면에서 상기 된장의 3차 목적을 향상시키기 위한 많은 노력이 있어 왔다. 최근 식품 성분들이 소유한 기존의 영양학적 역할외에 다양한 생리조절작용을 밝히려는 노력이 여러 각도에서 이루어지면서, 생명유지와 건강에 가장 기본적 작용을 하며 암을 비롯한 각종 질환의 발생과 밀접한 관련이 있는 생체 면역 조절 기능에도 관심을 모으고 있다. 상기와 같은 된장의 기능적인 측면을 향상시켜 부가가치를 높이기 위해 다양한 생리활성물질을 함유한 유백피, 여주, 호박과 고구마, 잣, 조릿대 등을 첨가하여 제조한 된장에 관한 보고가 있었다. In terms of functionality, there have been many efforts to improve the tertiary purpose of the doenjang. Recently, efforts to reveal various physiological control effects other than the existing nutritional role of food ingredients have been made from various angles. It is also attracting attention for its immunomodulatory function. In order to improve the functional aspects of soybean as described above and increase added value, there has been a report on soybean paste prepared by adding milkweed, bitter gourd, pumpkin, sweet potato, pine nuts, and bamboo shoots containing various physiologically active substances.
그러나, 기능적인 측면을 강조하기 위해 식품의 다양한 성분들에 대한 함량을 조절하는 경우, 식품의 2차적 목적인 맛과 풍미를 포함한 관능적인 측면을 놓치기 쉽다. 식품과 약품은 다르다. 즉, 식품은 약품과는 달리 특정 목적에 의하여 반드시 먹어야 하는 것이 아니라, 식품의 1차적 목적(영양소 제공)만 충족된다면 소비자의 기호에 따라 선택되기 때문에 소비자의 기호도를 만족시킬 수 있어야 식품의 존재가치가 있다. 따라서, 기능성 식품일지라도 약품의 개발과 달리 관능적 효과 역시 식품 개발에 있어 중요한 역할을 하게된다. 그러나, 최근 기능성 식품의 연구는 식품의 기능적인 측면만을 강조하여 식품의 관능적인 효과를 놓치는 경우가 많았으며, 지금까지 나와 있는 다양한 기능성 된장들은 소비자의 다양한 기호도를 충족시키기에는 부족한 실정이다.However, when the content of various components of food is adjusted to emphasize the functional aspect, it is easy to miss the sensual aspect including taste and flavor, which is the secondary purpose of food. Food and drugs are different. In other words, unlike drugs, food does not necessarily have to be eaten for a specific purpose, but is selected according to consumer preferences if only the primary purpose of food (providing nutrients) is satisfied. there is Therefore, even for functional foods, unlike drug development, sensory effects also play an important role in food development. However, recent research on functional food emphasizes only the functional aspect of food, and often misses the sensual effect of food, and the various functional soybean pastes presented so far are insufficient to satisfy the diverse preferences of consumers.
이에, 다양한 소비자의 기호를 충족시킬 수 있는 새로운 기능성 된장에 대한 수요가 있었고, 기능성 된장에 있어 식품의 기능적 효과와 관능적 효과 모두를 동시에 만족할 수 있는 새로운 기능성 된장에 대한 수요가 있었다. Accordingly, there was a demand for a new functional doenjang that could satisfy various consumer preferences, and there was a demand for a new functional doenjang that could simultaneously satisfy both the functional and sensory effects of food in functional doenjang.
상기와 같은 문제를 해결하기 위하여, 본 발명자들은 관능적 효과와 기능적 효과 모두가 우수한 된장에 대한 발명을 연구하여 본원발명에 이르게 되었다.In order to solve the above problems, the present inventors studied the invention of soybean paste excellent in both sensory and functional effects, leading to the present invention.
이에 본원 발명의 일측면은 열풍건조한 뿌리채소분말을 메주와 혼합하여 된장을 제조함에 따라 뿌리채소의 다양한 맛, 향기, 기능성 물질로 인해 단맛이 증가하면서 뿌리채소고유의 맛과 향과 함께 된장 특유의 발효취가 중화됨에 따라 된장의 기호도를 높이고, 기능성이 강화된 된장의 제조방법을 제공하고자 한다.Accordingly, one aspect of the present invention is that as soybean paste is prepared by mixing hot air-dried root vegetable powder with soybean paste, the sweetness increases due to various tastes, fragrances, and functional substances of root vegetables. As the fermented odor is neutralized, it is intended to increase the taste of doenjang and provide a method for manufacturing doenjang with enhanced functionality.
이에 본 발명의 일측면은 뿌리채소분말이 포함된 기호도와 항산화능이 향상된 된장 조성물을 제공하고자 한다.Accordingly, one aspect of the present invention is to provide a soybean paste composition containing root vegetable powder with improved palatability and antioxidant activity.
또한, 본 발명의 일측면은 뿌리채소분말이 포함된 기호도와 항산화능이 향상된 된장 조성물의 제조방법을 제공하고자 한다.In addition, an aspect of the present invention is to provide a method for preparing a soybean paste composition with improved taste and antioxidant activity containing root vegetable powder.
본 발명의 목적은 이상에서 언급한 목적으로 제한되지 않는다. 본 발명의 목적은 이하의 설명으로 보다 분명해 질 것이며, 특허청구범위에 기재된 수단 및 그 조합으로 실현될 것이다.The object of the present invention is not limited to the object mentioned above. The object of the present invention will become clearer from the following description, and will be realized by means and combinations thereof described in the claims.
본 발명의 일측면은 (a) 더덕, 도라지, 우엉 및 연근 중에서 선택된 어느 하나 이상의 뿌리 채소를 건조 후 분쇄하여 뿌리채소 분말을 제조하는 단계; (b) 메주, 소금 및 물에 상기 뿌리채소분말을 첨가하여 혼합물을 제조하는 단계; 및 (c) 상기 혼합물을 발효하는 단계;를 포함하여 제조되며, 상기 (b)의 혼합물 전체 중량에 대하여 뿌리채소분말은 1중량% 내지 10중량%로 포함되는 것을 특징으로 하는 뿌리채소된장의 제조 방법을 제공한다.One aspect of the present invention comprises the steps of (a) drying and pulverizing any one or more root vegetables selected from deodeok, bellflower, burdock root and lotus root to prepare a root vegetable powder; (b) preparing a mixture by adding the root vegetable powder to meju, salt and water; and (c) fermenting the mixture, wherein the root vegetable powder is included in an amount of 1% to 10% by weight based on the total weight of the mixture of (b). provide a way
본 발명의 일측면에 있어서, 상기 혼합물 전체 중량에 대하여 뿌리채소분말은 2중량% 내지 7중량%로 포함되는 것을 특징으로 하는, 뿌리채소된장의 제조 방법을 제공한다. In one aspect of the present invention, there is provided a method for producing soybean root vegetable, characterized in that the content of the root vegetable powder is 2% to 7% by weight based on the total weight of the mixture.
본 발명의 일측면에 있어서, 상기 혼합물 전체 중량에 대하여 메주는 30 중량% 내지 40 중량%, 뿌리채소분말은 2중량% 내지 7 중량%, 소금은 10중량% 내지 15중량%, 및 물은 45중량% 내지 60중량%로 포함되는 것을 특징으로 하는, 뿌리채소된장의 제조 방법을 제공한다.In one aspect of the present invention, based on the total weight of the mixture, meju is 30% to 40% by weight, root vegetable powder is 2% to 7% by weight, salt is 10% to 15% by weight, and water is 45% by weight. It provides a method for producing soybean root vegetable, characterized in that it is included in an amount of 60% by weight to 60% by weight.
본 발명의 일측면에 있어서, 상기 혼합물 중 뿌리채소분말: 메주: 소금 : 물의 중량비는 1 : 5 내지 10 : 1 내지 5 : 10 내지 15의 중량비인, 뿌리채소 된장의 제조 방법을 제공한다.In one aspect of the present invention, there is provided a method for producing soybean paste for root vegetables, wherein the weight ratio of root vegetable powder: meju: salt: water in the mixture is 1: 5 to 10: 1 to 5: 10 to 15.
본 발명의 일측면에 있어서, 상기 (c) 의 발효하는 단계는 20℃ 내지 40 ℃의 온도에서 10일 내지 100일 동안 발효시키는 것인 , 뿌리채소된장의 제조 방법을 제공한다.In one aspect of the present invention, the fermenting step of (c) provides a method for producing soybean root vegetable, which is to ferment for 10 to 100 days at a temperature of 20 ℃ to 40 ℃.
본 발명의 일측면에 있어서, 상기 뿌리채소분말은 열풍 건조 후 분쇄 한 것인, 뿌리채소 된장의 제조 방법을 제공한다.In one aspect of the present invention, the root vegetable powder is hot air dried and then pulverized, to provide a method for producing doenjang root vegetables.
본 발명의 일측면에 있어서, 상기 혼합물의 염도는 18.0% 내지 21.0%인, 뿌리채소된장의 제조 방법을 제공한다.In one aspect of the present invention, the salinity of the mixture is 18.0% to 21.0%, it provides a method for producing soybean root vegetables.
본 발명의 다른 측면은 상기 본 발명의 일측면 중 어느 하나의 제조 방법에 따라 제조된 뿌리채소된장을 제공한다.Another aspect of the present invention provides a root vegetable doenjang prepared according to the manufacturing method of any one of the aspects of the present invention.
본 발명의 다른 측면에 있어서, 상기 된장은 뿌리채소분말: 메주: 소금 : 물의 중량비가 1 : 5 내지 10 : 1 내지 5 : 10 내지 15의 중량비로 포함되어, 20℃ 내지 40 ℃의 온도에서 10일 내지 100일 동안 발효된 것인, 뿌리채소된장을 제공한다.In another aspect of the present invention, the doenjang includes a weight ratio of root vegetable powder: meju: salt: water in a weight ratio of 1: 5 to 10: 1 to 5: 10 to 15, at a temperature of 20 ° C to 40 ° C. It provides a root vegetable doenjang that is fermented for one to 100 days.
본 발명의 다른 측면에 있어서, 상기 된장은 총 폴리페놀 함량이 12.8 mg/g 이상인, 뿌리채소 된장을 제공한다.In another aspect of the present invention, the doenjang provides a total polyphenol content of 12.8 mg/g or more, root vegetable doenjang.
본 발명의 다른 측면에 있어서, 상기 된장은 DPPH free radical 소거활성이 70% 이상인, 뿌리채소 된장을 제공한다.In another aspect of the present invention, the doenjang provides DPPH free radical scavenging activity of 70% or more, root vegetable doenjang.
본 발명의 다른 측면에 있어서, 상기 된장은 Oyaizu법에 의해 측정된 환원력이 0.66 이상인, 뿌리채소된장을 제공한다.In another aspect of the present invention, the doenjang provides a root vegetable doenjang, wherein the reducing power measured by the Oyaizu method is 0.66 or more.
본 발명의 일측면에 따란 제조된 된장 혹은 본 발명의 다른 측면인 된장은 관능적 효과가 우수하다.Doenjang prepared according to one aspect of the present invention or doenjang which is another aspect of the present invention has excellent sensory effect.
본 발명의 일측면에 따란 제조된 된장 혹은 본 발명의 다른 측면인 된장은 색, 냄새, 맛, 종합적 기호도의 7점 척도법에서 4점 이상의 관능적 효과를 나타낸다. Doenjang prepared according to one aspect of the present invention or doenjang, which is another aspect of the present invention, exhibits a sensory effect of 4 or more points on a 7-point scale of color, smell, taste, and overall preference.
본 발명의 일측면에 따란 제조된 된장 혹은 본 발명의 다른 측면인 된장은 항산화능의 기능적 효과가 우수하다.Doenjang prepared according to one aspect of the present invention or doenjang which is another aspect of the present invention is excellent in the functional effect of antioxidant activity.
본 발명의 일측면에 따란 제조된 된장 혹은 본 발명의 다른 측면인 된장은 총 폴리페놀 함량이 높다.Doenjang prepared according to one aspect of the present invention or doenjang which is another aspect of the present invention has a high total polyphenol content.
본 발명의 일측면에 따란 제조된 된장 혹은 본 발명의 다른 측면인 된장은 DPPH free radical 소거능이 우수하다.Doenjang prepared according to one aspect of the present invention or doenjang which is another aspect of the present invention is excellent in scavenging DPPH free radicals.
본 발명의 일측면에 따란 제조된 된장 혹은 본 발명의 다른 측면인 된장은 환원력이 우수하다.Doenjang prepared according to one aspect of the present invention or doenjang which is another aspect of the present invention is excellent in reducing power.
본 발명의 일측면에 따란 제조된 된장 혹은 본 발명의 다른 측면인 된장은 관능적 효과 및 항산화능의 기능적 효과가 동시에 우수하다.Doenjang prepared according to one aspect of the present invention or doenjang which is another aspect of the present invention is excellent at the same time having a functional effect of sensory effect and antioxidant activity.
본 발명의 효과는 이상에서 언급한 효과로 한정되지 않는다. 본 발명의 효과는 이하의 설명에서 추론 가능한 모든 효과를 포함하는 것으로 이해되어야 할 것이다.The effects of the present invention are not limited to the above-mentioned effects. It should be understood that the effects of the present invention include all effects that can be inferred from the following description.
도 1은 본원발명의 뿌리 채소 분말 사진이다.
도 2은 본원발명 실험예 2에 따른 총 폴리페놀 측정 결과이다. Deodeok은 더덕을, balloon flower root는 도라지를, burdock root는 우엉을, lotus root는 연근을 의미한다.
도 3는 본원발명 실험예 3에 따른 총 플라보노이드 측정 결과이다. Deodeok은 더덕을, balloon flower root는 도라지를, burdock root는 우엉을, lotus root는 연근을 의미한다.
도 4는 본원발명 실험예 4에 따른 DPPH 라디칼 소거능 측정 결과이다. Deodeok은 더덕을, balloon flower root는 도라지를, burdock root는 우엉을, lotus root는 연근을 의미한다.
도 5는 본원발명 실험예 5에 따른 환원력 측정 결과이다. Deodeok은 더덕을, balloon flower root는 도라지를, burdock root는 우엉을, lotus root는 연근을 의미한다.1 is a photograph of root vegetable powder of the present invention.
2 is a measurement result of total polyphenols according to Experimental Example 2 of the present invention. Deodeok means deodeok, balloon flower root means bellflower, burdock root means burdock root, and lotus root means lotus root.
3 is a total flavonoid measurement result according to Experimental Example 3 of the present invention. Deodeok means deodeok, balloon flower root means bellflower, burdock root means burdock root, and lotus root means lotus root.
4 is a measurement result of DPPH radical scavenging ability according to Experimental Example 4 of the present invention. Deodeok means deodeok, balloon flower root means bellflower, burdock root means burdock root, and lotus root means lotus root.
5 is a measurement result of reducing power according to Experimental Example 5 of the present invention. Deodeok means deodeok, balloon flower root means bellflower, burdock root means burdock root, and lotus root means lotus root.
달리 명시되지 않는 한, 본 명세서에서 사용된 성분, 반응 조건, 성분의 함량을 표현하는 모든 숫자, 값 및/또는 표현은, 이러한 숫자들이 본질적으로 다른 것들 중에서 이러한 값을 얻는 데 발생하는 측정의 다양한 불확실성이 반영된 근사치들이므로, 모든 경우 "약"이라는 용어에 의해 수식되는 것으로 이해되어야 한다. 또한, 본 기재에서 수치범위가 개시되는 경우, 이러한 범위는 연속적이며, 달리 지적되지 않는 한 이러한 범 위의 최소값으로부터 최대값이 포함된 상기 최대값까지의 모든 값을 포함한다. 더 나아가, 이러한 범위가 정수를 지칭하는 경우, 달리 지적되지 않는 한 최소값으로부터 최대값이 포함된 상기 최대값까지를 포함하는 모든 정수가 포함된다.Unless otherwise specified, all numbers, values, and/or expressions expressing ingredients, reaction conditions, and amounts of ingredients used herein refer to a variety of measures that may occur in obtaining such values, among others, in which such numbers are inherently different. Since they are approximations reflecting uncertainty, it should be understood as being modified by the term “about” in all cases. Also, where the disclosure discloses numerical ranges, such ranges are continuous and inclusive of all values from the minimum to the maximum inclusive of the range, unless otherwise indicated. Furthermore, when such ranges refer to integers, all integers inclusive from the minimum to the maximum inclusive are included, unless otherwise indicated.
본 명세서에 있어서, 범위가 변수에 대해 기재되는 경우, 상기 변수는 상기 범위의 기재된 종료점들을 포함하는 기재된 범위 내의 모든 값들을 포함하는 것으로 이해될 것이다. 예를 들면, "5 내지 10"의 범위는 5, 6, 7, 8, 9, 및 10의 값들뿐만 아니라 6 내지 10, 7 내지 10, 6 내지 9, 7 내지 9 등의 임의의 하위 범위를 포함하고, 5.5, 6.5, 7.5, 5.5 내지 8.5 및 6.5 내지 9 등과 같은 기재된 범위의 범주에 타당한 정수들 사이의 임의의 값도 포함하는 것으로 이해될 것이다. 또한 예를 들면, "10% 내지 30%"의 범위는 10%, 11%, 12%, 13% 등의 값들과 30%까지를 포함하는 모든 정수들뿐만 아니라 10% 내지 15%, 12% 내지 18%, 20% 내지 30% 등의 임의의 하위 범위를 포함하고, 10.5%, 15.5%, 25.5% 등과 같이 기재된 범위의 범주 내의 타당한 정수들 사이의 임의의 값도 포함하는 것으로 이해될 것이다.In this specification, when a range is described for a variable, the variable will be understood to include all values within the stated range including the stated endpoints of the range. For example, a range of “5 to 10” includes the values of 5, 6, 7, 8, 9, and 10, as well as any subranges such as 6 to 10, 7 to 10, 6 to 9, 7 to 9, etc. It will be understood to include any value between integers that are appropriate for the scope of the recited range, such as 5.5, 6.5, 7.5, 5.5 to 8.5 and 6.5 to 9, and the like. Also for example, ranges from "10% to 30%" include values of 10%, 11%, 12%, 13%, etc. and all integers up to and including 30%, as well as 10% to 15%, 12% to It will be understood to include any subranges such as 18%, 20% to 30%, etc., as well as any value between reasonable integers within the scope of the recited ranges, such as 10.5%, 15.5%, 25.5%, and the like.
이하, 본 발명에 대하여 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 뿌리채소 분말을 메주와 혼합하여 된장을 제조함에 따라 항산화성분 함량 증가 및 항산화능이 향상된 기능성 된장의 제조방법을 제공하고자 한다.An object of the present invention is to provide a method for preparing a functional doenjang having an increased antioxidant component content and improved antioxidant activity by mixing root vegetable powder with soybean paste to prepare doenjang.
본 발명은 소금물에 분쇄한 개량메주와 뿌리채소 분말을 넣어 혼합한 후 발효하여 뿌리채소 분말 첨가 된장을 제조하는 방법을 제공한다. The present invention provides a method for producing soybean paste with ground soybean powder and root vegetable powder, mixed with brine, and then fermented.
본 발명 된장에 사용한 메주는 증자한 대두에 황국균을 접종하여 배양 후 건조시킨 알알이 형태의 개량메주(문화메주, 경북)이며, 뿌리채소 분말은 국내산 더덕, 도라지, 우엉, 연근 건조분말을 사용한다. 상기 분말은 20 내지 80 도의 온도에서 10분 내지 10시간 동안 열풍건조한 분말일 수 있다. The soybean paste used in the present invention is an improved soybean in the form of grains (Cultural Meju, Gyeongbuk) dried after inoculating the steamed soybeans with Hwangguk-gyun and culturing. The powder may be a powder dried by hot air at a temperature of 20 to 80 degrees for 10 minutes to 10 hours.
더덕(Codonopsis lanceolata)은 초롱꽃과(Campanulaceae)에 속하는 다년생 덩굴식물로 한국, 중국, 러시아, 일본 등의 산간지방에 분포하며 주로 야생에서 자라는 것을 채취하여 약재와 식용으로 사용하여 왔다. 더덕의 기능성으로는 혈압강하와 피로해소, 항균 및 항바이러스 작용을 하며, 편도선염, 궤양, 폐결핵, 천식, 해독, 거담 및 진해 등에 효과가 있다. 산삼에 버금가는 뛰어난 약효가 있어 예로부터 사삼(沙蔘)이라 불리우며 인삼, 현삼, 단삼, 고삼과 더불어 5삼 중의 하나로 한방에서는 인삼대용 약재로 사용하고 있다. 일반적으로 생채, 구이 및 절임식품 등으로 이용되고 있으며 최근 건강기능성식품으로 수요가 늘어나고 있다.Deodeok ( Codonopsis lanceolata ) is a perennial vine belonging to the Campanulaceae family. It is distributed in mountainous regions such as Korea, China, Russia, and Japan. As for the functions of deodeok, it lowers blood pressure, relieves fatigue, has antibacterial and antiviral effects, and is effective in tonsillitis, ulcer, pulmonary tuberculosis, asthma, detoxification, expectoration and cough. It has been called Sasam (沙蔘) since ancient times because it has an excellent medicinal effect comparable to wild ginseng. In general, it is used as raw vegetables, roasted and pickled foods, and the demand for health functional foods is increasing recently.
도라지(Platycodon grandiglorum)는 초롱꽃과(Campanulaceae)에 속하는 다년생 초본식물로서 한국, 중국, 일본, 대만 등 동아시아에 주로 분포하며, 우리나라에서는 옛날부터 약용보다는 식용으로 더 많이 이용해오고 있다. 당질과 섬유질이 풍부하고 칼슘과 철분이 비교적 많이 함유된 알칼리성 식품으로 생채, 숙채, 전, 산적, 정과 등의 식재료와 진해, 편도선염, 감기, 기침, 천식, 거담제로서 효과가 있는 한약재로 널리 사용되고 있다. Bellflower ( Platycodon grandiglorum ) is a perennial herbaceous plant belonging to the Campanulaceae family, and is mainly distributed in East Asia such as Korea, China, Japan, and Taiwan. It is an alkaline food rich in carbohydrates and fiber and relatively high in calcium and iron. It is widely used as ingredients such as raw vegetables, sukchae, jeon, red bean, and jeonggwa, as well as herbal medicines effective as an expectorant for cough, tonsillitis, colds, coughs, asthma, and expectorant effects. .
우엉(Arctium lappa L.)은 국화과에 속하는 2년생 초본식물로 한방에서 잎, 뿌리, 종자를 약재로 이용하지만, 주로 어린 순을 삶아 먹거나 뿌리를 간장에 졸여 먹는 근채류이다. 우엉뿌리는 특유의 향기와 약리효과가 있으며 섬유질이 많고, 주성분인 탄수화물이 이눌린 형태로 되어있어 당뇨 및 신장병, 방광암 환자에게 좋은 알칼리성 식품이다. 특유의 향과 뿌리의 섬유질, 당질 및 fructan 성분으로 인하여 단맛과 씹히는 질감이 있어 아시아 지역을 중심으로 다양하게 소비되어 왔다. 나아가 발진, 발열, 항염증 등의 연구가 보고되면서 건강기능성식품으로 관심이 증대되고 있다.Burdock ( Arctium lappa L. ) is a biennial herbaceous plant belonging to the Asteraceae family, and although leaves, roots and seeds are used as medicinal in oriental medicine, it is mainly a root vegetable eaten by boiling young shoots or simmering the roots in soy sauce. Burdock root has a unique fragrance and pharmacological effect, has a lot of fiber, and is a good alkaline food for patients with diabetes, kidney disease, and bladder cancer because the carbohydrate, which is the main ingredient, is in the form of inulin. It has a sweet and chewy texture due to its unique flavor and root fiber, sugar and fructan components, and has been consumed in a variety of ways, mainly in Asia. Furthermore, as research on rash, fever, and anti-inflammation has been reported, interest as a health functional food is increasing.
연근(Nelumbo nucifera G.)은 연못이나 깊은 논을 이용하여 재배하는 수련과 연(蓮)속의 다년생 초본 수초로 뿌리의 끝부분이 굵어진 부분을 식용과 약용 등으로 사용하고 있으며, 가정에서는 생식, 조림, 튀김, 정과 등으로 많이 이용되고 있다. 연근은 맛이 달고 떫으면서 성질은 차지도 덥지도 않아 상처 부위를 수렴시켜 지혈하는데 좋으며, 스트레스 및 혈압강하, 심장병 예방 등에 효과가 있다. 단백질, 식이섬유, 무기질, 비타민 등을 함유하고 있어 영양학적으로도 우수할 뿐 아니라 당뇨병예방, 항산화 기능이 있는 것으로 보고되었다. Lotus root ( Nelumbo nucifera G. ) is a perennial herbaceous plant belonging to the genus water lily and lotus cultivated using ponds or deep paddy fields. The thickened part of the root is used for food and medicine. It is widely used for stewing, frying, and confectionery. Lotus root has a sweet and astringent taste and is neither cold nor hot in nature, so it is good for convergence of wounds and hemostasis, and is effective in reducing stress, blood pressure, and preventing heart disease. As it contains protein, dietary fiber, minerals, and vitamins, it has been reported to have excellent nutritional value as well as diabetes prevention and antioxidant functions.
본 발명의 제조 방법을 통해 뿌리채소 분말을 첨가하여 항산화성분 함량이 증가되고 항산화능이 향상된 된장을 제조할 수 있다.Through the production method of the present invention, by adding root vegetable powder, soybean paste with increased antioxidant component content and improved antioxidant activity can be prepared.
더덕, 도라지, 우엉, 연근 등의 뿌리채소는 칼로리는 낮고 섬유질이 많아 체내 노폐물의 배출을 원활하게 하며, 다양한 생리활성 성분을 함유하고 있어 건강기능성 식품으로 최근 소비가 증가하고 있는 추세이다. 된장을 현대인의 기호에 맞게 뿌리채소를 첨가하여 맛과 영양, 기호성을 향상시키는 연구는 급변하는 소비자들의 식품에 대한 높은 요구를 충족할 수 있을 것이다. Root vegetables such as deodeok, bellflower, burdock root, and lotus root are low in calories and high in fiber, which facilitates the discharge of waste products from the body. Research on improving the taste, nutrition, and palatability of soybean paste by adding root vegetables to suit the tastes of modern people will be able to satisfy the rapidly changing consumer's high demands for food.
뿌리채소의 건조방법으로는 햇볕에 말리는 천일건조, 비닐하우스 내의 건조, 증기에 쪄서 말리는 건조, 건조기를 사용한 열풍건조 및 동결건조가 있다. 본원발명에 있어서 뿌리채소의 건조 방법은 열풍 건조를 사용할 수 있다. 열풍건조는 건조기간이 비교적 짧고 색택과 과피의 주름이 미려하여 상품가치가 높으며, 부패과 발생이 낮다. 뿌리채소를 열풍건조시 건조실의 온도는 40 내지 70℃일 수 있으며, 바람직하게 40 내지 60℃, 더욱 바람직하게 45 내지 55℃일 수 있다. 이에 본원발명에서는 상기 뿌리채소를 열풍건조하여 뿌리채소 전체를 미세한 분말로 제조한 분말을 사용할 수 있다. Drying methods for root vegetables include sun-drying in the sun, drying in a plastic house, drying by steaming, hot-air drying using a dryer, and freeze-drying. In the present invention, the drying method of root vegetables may use hot air drying. Hot air drying has a relatively short drying period, and the color and wrinkle of the skin are beautiful, so the product value is high, and spoilage and occurrence are low. When the root vegetables are dried with hot air, the temperature of the drying chamber may be 40 to 70° C., preferably 40 to 60° C., and more preferably 45 to 55° C. Accordingly, in the present invention, a powder prepared by drying the root vegetables with hot air to make the whole root vegetables into a fine powder may be used.
본 발명의 방법을 통해 제조한 된장은 열풍건조한 뿌리채소분말을 사용함에 따라 뿌리채소 본연의 향, 맛, 성분을 이용하여 발효식품인 된장 특유의 발효취를 감소하고, 기능성 성분을 강화하여 기호도와 기능성을 강화한 된장을 제조할 수 있다. Doenjang prepared through the method of the present invention uses hot air-dried root vegetable powder to reduce the unique fermented odor of doenjang, a fermented food, by using the root vegetable's original aroma, taste and ingredients, Doenjang with enhanced functionality can be manufactured.
특히, 바람직하게 본원발명의 된장은 메주를 소금물에 담글 때, 뿌리채소를열풍건조한 분말을 사용할 수 있다. 바람직하게 본원발명의 된장은 제조시 담금 혼합물 전체 중량의 2 내지 7중량%의 뿌리채소분말을 첨가하는 것이 된장의 색, 향, 맛의 기호도를 최고로 증가시킴과 동시에 총 폴리페놀 함량을 높여 항산화능을 높인 기능성 된장의 제조가 가능하였다.In particular, preferably, when the doenjang of the present invention is soaked in meju in salt water, hot air dried powder of root vegetables can be used. Preferably, when preparing the doenjang of the present invention, adding 2 to 7% by weight of root vegetable powder based on the total weight of the soaked mixture maximizes the color, flavor, and taste preference of the doenjang, and at the same time increases the total polyphenol content to increase the antioxidant activity. It was possible to manufacture functional doenjang with increased
이하, 본 발명의 다양한 측면에 대하여 설명한다.Hereinafter, various aspects of the present invention will be described.
본 발명의 일측면은 (a) 더덕, 도라지, 우엉 및 연근 중에서 선택된 어느 하나 이상의 뿌리 채소를 건조 후 분쇄하여 뿌리채소 분말을 제조하는 단계; (b) 메주, 소금 및 물에 상기 뿌리채소분말을 첨가하여 혼합물을 제조하는 단계; 및 (c) 상기 혼합물을 발효하는 단계;를 포함하여 제조되며, 상기 (b)의 혼합물 전체 중량에 대하여 뿌리채소분말은 1중량% 내지 10중량%로 포함되는 것을 특징으로 하는 뿌리채소된장의 제조 방법을 제공한다.One aspect of the present invention comprises the steps of (a) drying and pulverizing any one or more root vegetables selected from deodeok, bellflower, burdock root and lotus root to prepare a root vegetable powder; (b) preparing a mixture by adding the root vegetable powder to meju, salt and water; and (c) fermenting the mixture, wherein the root vegetable powder is included in an amount of 1% to 10% by weight based on the total weight of the mixture of (b). provide a way
본 발명의 일측면에 있어서, 상기 혼합물 전체 중량에 대하여 뿌리채소분말은 2중량% 내지 7중량%로 포함되는 것을 특징으로 하는, 뿌리채소된장의 제조 방법을 제공한다. 상기 수치 범위내에서 뿌리채소분말을 포함하는 경우 된장의 관능적 효과 및 기능적 효과가 동시에 우수하다.In one aspect of the present invention, there is provided a method for producing soybean root vegetable, characterized in that the content of the root vegetable powder is 2% to 7% by weight based on the total weight of the mixture. When the root vegetable powder is included within the above numerical range, the sensory and functional effects of doenjang are excellent at the same time.
본 발명의 일측면에 있어서, 상기 혼합물 전체 중량에 대하여 메주는 30 중량% 내지 40 중량%, 뿌리채소분말은 2중량% 내지 7 중량%, 소금은 10중량% 내지 15중량%, 및 물은 45중량% 내지 60중량%로 포함되는 것을 특징으로 하는, 뿌리채소된장의 제조 방법을 제공한다. 상기 수치 범위를 만족하는 경우 된장의 관능적 효과 및 기능적 효과가 동시에 우수하다.In one aspect of the present invention, based on the total weight of the mixture, meju is 30% to 40% by weight, root vegetable powder is 2% to 7% by weight, salt is 10% to 15% by weight, and water is 45% by weight. It provides a method for producing soybean root vegetable, characterized in that it is included in an amount of 60% by weight to 60% by weight. When the above numerical range is satisfied, the sensory effect and the functional effect of soybean paste are excellent at the same time.
본 발명의 일측면에 있어서, 상기 혼합물 중 뿌리채소분말: 메주: 소금 : 물의 중량비는 1 : 5 내지 10 : 1 내지 5 : 10 내지 15의 중량비인, 뿌리채소 된장의 제조 방법을 제공한다. 상기 중량비 범위를 만족하는 경우 된장의 관능적 효과 및 기능적 효과가 동시에 우수하다.In one aspect of the present invention, there is provided a method for producing soybean paste for root vegetables, wherein the weight ratio of root vegetable powder: meju: salt: water in the mixture is 1: 5 to 10: 1 to 5: 10 to 15. When the weight ratio range is satisfied, the sensory effect and the functional effect of soybean paste are excellent at the same time.
본 발명의 일측면에 있어서, 상기 (c) 의 발효하는 단계는 20℃ 내지 40 ℃의 온도에서 10일 내지 100일 동안 발효시키는 것인 , 뿌리채소된장의 제조 방법을 제공한다. 상기 수치 범위를 만족하는 경우 된장의 관능적 효과 및 기능적 효과가 동시에 우수하다.In one aspect of the present invention, the fermenting step of (c) provides a method for producing soybean root vegetable, which is to ferment for 10 to 100 days at a temperature of 20 ℃ to 40 ℃. When the above numerical range is satisfied, the sensory effect and the functional effect of soybean paste are excellent at the same time.
본 발명의 일측면에 있어서, 상기 뿌리채소분말은 뿌리채소의 뿌리 부분을 열풍 건조 후 분쇄 한 것인, 뿌리채소 된장의 제조 방법을 제공한다.In one aspect of the present invention, the root vegetable powder provides a method for producing soybean paste for root vegetables, in which the root portion of the root vegetable is dried with hot air and then pulverized.
본 발명의 일측면에 있어서, 상기 혼합물의 염도는 18.0% 내지 21.0%인, 뿌리채소 된장의 제조 방법을 제공한다. 상기 수치 범위를 만족하는 경우 된장의 관능적 효과 및 기능적 효과가 동시에 우수하다.In one aspect of the present invention, the salinity of the mixture is 18.0% to 21.0%, it provides a method for producing soybean root vegetables. When the above numerical range is satisfied, the sensory effect and the functional effect of soybean paste are excellent at the same time.
본 발명의 일측면에 있어서, 상기 뿌리채소분말은 열풍 건조 후 분쇄 한 것인, 뿌리채소 된장의 제조 방법을 제공한다.In one aspect of the present invention, the root vegetable powder is hot air dried and then pulverized, to provide a method for producing doenjang root vegetables.
본 발명의 다른 측면은 상기 제조 방법 중 어느 하나에 따라 제조된 뿌리채소 된장을 제공한다.Another aspect of the present invention provides a root vegetable doenjang prepared according to any one of the above manufacturing methods.
본 발명의 다른 측면에 있어서, 상기 된장은 뿌리채소분말: 메주: 소금 : 물의 중량비가 1 : 5 내지 10 : 1 내지 5 : 10 내지 15의 중량비로 포함되어, 20℃ 내지 40 ℃의 온도에서 10일 내지 100일 동안 발효된 것인, 뿌리채소된장을 제공한다.In another aspect of the present invention, the doenjang includes a weight ratio of root vegetable powder: meju: salt: water in a weight ratio of 1: 5 to 10: 1 to 5: 10 to 15, at a temperature of 20 ° C to 40 ° C. It provides a root vegetable doenjang that is fermented for one to 100 days.
본 발명의 다른 측면에 있어서, 상기 된장은 총 폴리페놀 함량이 12.8 mg/g 이상인, 뿌리채소 된장을 제공한다.In another aspect of the present invention, the doenjang provides a total polyphenol content of 12.8 mg/g or more, root vegetable doenjang.
본 발명의 다른 측면에 있어서, 상기 된장은 DPPH free radical 소거활성이 70% 이상인, 뿌리채소 된장을 제공한다.In another aspect of the present invention, the doenjang provides DPPH free radical scavenging activity of 70% or more, root vegetable doenjang.
본 발명의 다른 측면에 있어서, 상기 된장은 Oyaizu법에 의해 측정된 환원력이 0.66 이상인, 뿌리채소된장을 제공한다.In another aspect of the present invention, the doenjang provides a root vegetable doenjang, wherein the reducing power measured by the Oyaizu method is 0.66 or more.
이하, 구체적인 실시예를 통해 본 발명을 보다 구체적으로 설명한다. 하기 실시예는 본 발명의 이해를 돕기 위한 예시에 불과하며, 본 발명의 범위가 이에 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail through specific examples. The following examples are only examples to help the understanding of the present invention, and the scope of the present invention is not limited thereto.
제조예 production example
본원발명의 발효 뿌리채소 된장을 하기와 같은 방법으로 제조하였다.The fermented root vegetable doenjang of the present invention was prepared as follows.
표 1과 같이 메주: 뿌리채소분말: 소금:물을 혼합하여 제조하였다. As shown in Table 1, meju: root vegetable powder: salt: water was mixed.
메주는 증자한 대두에 황국균을 접종하여 배양 후 건조시킨 알알이 형태의 개량메주(문화메주, 경북)을 사용하였다.Soybean improved soybeans in the form of grains (Munhwa Meju, Gyeongbuk) that were inoculated with Hwangguk-gyun and dried after culturing were used.
뿌리채소 분말은 국내산 더덕, 도라지, 우엉, 연근 건조분말을 50℃ 에서 열풍 건조하여 분쇄한 것을 사용하였다.(도 1 참조)As the root vegetable powder, dried powder of domestic deodeok, bellflower, burdock root, and lotus root was dried and pulverized by hot air drying at 50°C (see FIG. 1).
된장별로 물 1,890 g에 소금 455 g을 넣어 염도 19.5%이 되도록 소금을 완전히 용해한 후 분쇄한 메주 1,015 g와 뿌리채소 분말 140 g을 넣고 균일하게 혼합한다. 다음 알코올로 소독한 투명 트라이탄통에 700 g씩 5통에 나누어 담고 30℃의 인큐베이터에서 40일간 발효하면서 실험에 사용한다.For each soybean paste, add 455 g of salt to 1,890 g of water to completely dissolve the salt to 19.5% salinity, then add 1,015 g of ground soybean paste and 140 g of root vegetable powder and mix evenly. Then, put 700 g of each in 5 transparent tritan barrels sterilized with alcohol, and use for the experiment while fermenting for 40 days in an incubator at 30°C.
특히 뿌리채소분말: 메주: 소금 : 물의 중량비는 약 1 : 7.25 : 3.25 : 13.5의 중량비였다.In particular, the weight ratio of root vegetable powder: meju: salt: water was about 1: 7.25: 3.25: 13.5.
상기와 같은 혼합비와 발효공정을 거쳐 대조구 및 더덕된장, 도라지된장, 우엉된장, 연근된장을 제조하였다.Control and deodeok doenjang, bellflower doenjang, burdock doenjang, and lotus root doenjang were prepared through the same mixing ratio and fermentation process as described above.
실험예Experimental example
상기 제조예와 같이 제조된 대조구 및 된장을 대상으로 기호도검사 및 항산화능 실험을 진행하였다.A preference test and an antioxidant activity test were performed on the control and soybean paste prepared as in the above preparation example.
실험예 1 : 기호도검사Experimental Example 1: Preference test
40일간 발효한 상기 대조구 및 된장을 원료로, 동일한 조리 방법에 의해 제조하되 물 800 mL에 뿌리 채소 된장을 48 g을 풀어 전기레인지(Shinil, SHL-KR30, Korea)에서 처음에는 강불로 끓이다가 끓기 시작하면 중불로 낮추어 2분간 더 끓인 후 불에서 내려 찬물에 넣어 40℃의 온도로 냉각하여 제조하였다.The control and soybean paste fermented for 40 days are used as raw materials and are prepared by the same cooking method. Dissolve 48 g of soybean paste for root vegetables in 800 mL of water and boil over high heat in an electric range (Shinil, SHL-KR30, Korea) at first. It was prepared by cooling to temperature.
상기 제조된 된장국을 대구시내 문화센터 요리과정에 수강 중인 20∼60대 연령의 일반인 35명(남 5명, 여 30명)을 패널로 구성하여 색, 냄새, 맛, 종합적 기호도에 대하여 7점척도법을 사용하여 1점(매우나쁘다), 4점(보통), 7점(매우 좋다)으로 평가한 후 통계처리 하였다. A 7-point scale method for color, odor, taste, and overall preference by forming a panel of 35 general people in their 20s and 60s (5 males, 30 females) taking the prepared doenjang soup in a cooking course at the Daegu City Cultural Center was evaluated as 1 (very bad), 4 (average), and 7 (very good), and then statistically processed.
실험 결과는 표 2와 같았다.The experimental results are shown in Table 2.
측정항목
Metrics
기호도검사 결과 뿌리채소분말을 첨가한 된장이 뿌리채소분말을 첨가하지 않은 대조구보다 색, 향, 맛, 종합적 기호도가 유의적으로 높았다(p<0.05).As a result of the preference test, the color, flavor, taste, and overall preference of doenjang with root vegetable powder was significantly higher than that of the control without adding root vegetable powder (p<0.05).
특히 우엉분말 첨가 된장은 색, 향, 맛, 종합적 기호도의 모든 항목에서 시료된장 중 가장 높게 나타났다. In particular, soybean paste with burdock powder was the highest among the sampled soybean paste in all items of color, flavor, taste, and overall preference.
우엉된장은 색, 냄새, 맛, 종합적 기호도의 모든 항목에서 시료 된장 중 가장 높았는데 이는 다른 된장보다 다소 진한 밤색, 우엉 특유의 향과 맛에 의한 것으로 생각되었다. 우엉된장의 맛의 기호도는 우엉분말 중의 환원당(Lee GY 등 2015)과 아미노산(Lee YR 2016) 등에 의한 단맛과 감칠맛의 증가에 의한 것으로 사료된다. Burdock doenjang had the highest color, smell, taste, and overall preference among the sampled doenjang, which was thought to be due to its slightly darker brown color than other doenjang and the unique flavor and flavor of burdock. The taste preference of burdock doenjang is thought to be due to the increase in sweet and umami taste by reducing sugar (Lee GY et al. 2015) and amino acids (Lee YR 2016) in burdock powder.
<참고문헌><References>
-Lee GY, Son YJ, Jeon YH, Kang HJ, Hwang IK (2015) Changes in the physicochemical properties and sensory characteristics of burdock (Arctium lappa) during repeated steaming drying procedures. Korean J Food Sci Technol 47(30): 336-344.-Lee GY, Son YJ, Jeon YH, Kang HJ, Hwang IK (2015) Changes in the physicochemical properties and sensory characteristics of burdock (Arctium lappa) during repeated steaming drying procedures. Korean J Food Sci Technol 47(30): 336-344.
-Lee YR (2016) Analysis of nutritional components and antioxidant activity of roasting wooung (burdock, Arctium lappa L.) and jerusalem artichoke (Helianthus tuberosus L.). Korean J Food Nutr 29(6): 870-877.-Lee YR (2016) Analysis of nutritional components and antioxidant activity of roasting wooung (burdock, Arctium lappa L.) and jerusalem artichoke (Helianthus tuberosus L.). Korean J Food Nutr 29(6): 870-877.
실험예 2 : 총 폴리페놀 화합물Experimental Example 2: Total polyphenol compounds
제조예에서 제조된 대조구 및 상기 된장을 대상으로 총 폴리페놀 화합물 함량을 측정하였다. The total polyphenol compound content was measured for the control prepared in Preparation Example and the doenjang.
구체적으로, 발효기간 증가에 따른 뿌리채소분말 첨가 된장의 폴리페놀 화합물 함량을 측정하였다. 폴리페놀 함량은 Arnous 등(2001)의 방법에 의해서 측정하였고, 검량선을 작성하여 계산하였다. 폴리페놀 화합물은 과일, 채소, 차, 커피, 두류 등 식물성 식품에 널리 분포되어 있는 물질로 크게 phenolic acid, flavonoid, tannin, lignan, stilben 등으로 분류된다. 총 폴리페놀 함량은 gallic acid를 표준물질로 하여 검량선을 작성하여 구하였으며 mg/g으로 나타내었다.Specifically, the polyphenol compound content of soybean paste with root vegetable powder was measured as the fermentation period increased. The polyphenol content was measured by the method of Arnous et al. (2001) and calculated by creating a calibration curve. Polyphenol compounds are widely distributed in plant foods such as fruits, vegetables, tea, coffee, and beans, and are largely classified into phenolic acid, flavonoid, tannin, lignan, and stilben. The total polyphenol content was obtained by preparing a calibration curve using gallic acid as a standard material, and expressed in mg/g.
실험결과는 도 2과 같았다. The experimental results were as shown in FIG. 2 .
제조 당일 뿌리채소 분말을 첨가하지 않은 대조구의 총 폴리페놀 화합물 함량은 11.65 mg/g으로 가장 높았고, 다음은 연근된장 10.50 mg/g, 도라지된장 9.87 mg/g, 더덕된장 9.32 mg/g, 우엉된장 9.21 mg/g의 순으로 높았다. 우엉된장의 경우 총 폴리페놀 함량은 제조 당일에는 가장 낮았으나, 이후 급격히 증가하여 발효 10일째부터 시료된장 중 가장 높게 나타났다. 시료된장의 총 폴리페놀 함량은 발효기간이 경과함에 따라 증가하여 발효 40일째 총 폴리페놀 함량은 12.83 내지 14.55 mg/g이었다. 우엉된장은 14.55 mg/g으로 연근된장과 유사한 정도로 가장 높았고, 다음으로 대조구가 높았고, 더덕과 도라지된장은 유사한 수준이었다. On the day of preparation, the total polyphenol compound content of the control without the addition of root vegetable powder was the highest at 11.65 mg/g, followed by lotus root doenjang 10.50 mg/g, bellflower doenjang 9.87 mg/g, deodeok doenjang 9.32 mg/g, and burdock doenjang. It was highest in the order of 9.21 mg/g. In the case of burdock doenjang, the total polyphenol content was the lowest on the day of manufacture, but increased sharply thereafter and was highest among the sampled doenjang from the 10th day of fermentation. The total polyphenol content of the sampled soybean paste increased as the fermentation period elapsed, and the total polyphenol content was 12.83 to 14.55 mg/g on the 40th day of fermentation. Burdock doenjang had the highest level of 14.55 mg/g, similar to that of lotus root doenjang, followed by the control group, and deodeok and bellflower doenjang had similar levels.
실험예 3 : 총 플라보노이드 화합물 함량 측정Experimental Example 3: Measurement of total flavonoid compound content
제조예에서 제조된 대조구 및 뿌리채소 된장을 대상으로 총 플라보노이드의 함량을 측정하였다. 뿌리채소 분말 첨가 된장의 총 플라보노이드 함량은 Shen 등(2009)의 방법에 의해 측정하였다. 플라보노이드 화합물은 폴리페놀 화합물의 일종으로 식물체내에서 자외선차단, 병원체방어 등 다양한 식물보호 기능이 있으며, 인체에서는 항균, 항염증, estrogen 작용, tyrosinase 저해 작용 및 강력한 항산화 활성을 갖는 화합물이다. 총 플라보노이드 함량은 quercetin을 표준물질로 하여 구하였으며 mg/g으로 나타내었다.The content of total flavonoids was measured for the control and soybean root vegetables prepared in Preparation Example. The total flavonoid content of soybean paste added with root vegetable powder was measured by the method of Shen et al. (2009). Flavonoid compounds are a kind of polyphenol compound, and have various plant protection functions such as UV protection and pathogen defense in plants, and are compounds with antibacterial, anti-inflammatory, estrogen action, tyrosinase inhibitory action and strong antioxidant activity in the human body. Total flavonoid content was obtained using quercetin as a standard material and expressed in mg/g.
실험 결과는 도 3과 같았다.The experimental results were as shown in FIG. 3 .
제조 당일 우엉된장의 총 플라보노이드 함량은 0.89 mg/g으로 가장 높았고, 다음은 도라지된장 0.76 mg/g > 더덕된장 0.73 mg/g, 연근된장 0.72 mg/g > 대조구 0.70 mg/g의 순으로 나타났다. 시료 된장의 총 플라보노이드 함량은 발효기간이 경과함에 따라 증가하여 발효 40일째는 우엉된장 1.42 mg/g > 연근된장 1.10 mg/g > 도라지된장 1.07 mg/g, 대조구 1.05 mg/g > 더덕된장 0.97 mg/g의 순으로 나타났다. 우엉된장의 총 플라보노이드 함량은 다른 된장보다 발효 40일째까지 현저하게 증가하여 가장 높은 함량을 나타내었다. 된장의 발효기간중 총 플라보노이드 함량의 증가는 isflavone의 배당체가 β-glucosidase에 의해 aglycone 형태인 genistein과 daidzein의 함량이 증가하기 때문이다. The total flavonoid content of burdock doenjang on the day of manufacture was the highest at 0.89 mg/g, followed by bellflower doenjang 0.76 mg/g > deodeok doenjang 0.73 mg/g, lotus root doenjang 0.72 mg/g > control 0.70 mg/g. The total flavonoid content of the sampled doenjang increased as the fermentation period elapsed, and on the 40th day of fermentation, burdock doenjang 1.42 mg/g > lotus root doenjang 1.10 mg/g > bellflower doenjang 1.07 mg/g, control 1.05 mg/g > deodeok doenjang 0.97 mg /g appeared in the order. The total flavonoid content of burdock doenjang increased significantly until the 40th day of fermentation, showing the highest content compared to other soybeans. The increase in the total flavonoid content during the fermentation period of soybean paste is because isflavone glycosides increase the aglycone content of genistein and daidzein by β-glucosidase.
실험예 4 : DPPH free radical 소거능 측정Experimental Example 4: DPPH free radical scavenging activity measurement
제조예에서 제조된 대조구 및 뿌리채소 된장을 대상으로 라디칼 소거능을 측정하였다. Radical scavenging ability was measured for the control and root vegetable doenjang prepared in Preparation Example.
뿌리채소분말 첨가 된장의 DPPH(2,2-diphenyl-1-picrylhydrazyl) free radical 소거능은 Brand-Williams 등(1995)의 방법에 의하여 측정하였다. DPPH free radical 소거능(%)=(1 -시료 흡광도/대조구 흡광도)×100의 계산식을 사용하여 구하였다.The DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity of soybean paste with root vegetable powder was measured by the method of Brand-Williams et al. (1995). DPPH free radical scavenging ability (%) = (1 - sample absorbance / control absorbance) × 100 was obtained using the formula.
실험 결과는 도 4와 같았다.The experimental results were as shown in FIG. 4 .
제조 당일 DPPH free radical 소거활성은 우엉된장이 53.68%로 가장 높았고, 다음으로 연근된장 44.04% > 더덕된장 35.58% > 대조구 29.60% > 도라지된장 23.62%의 순으로 높았다. DPPH free radical 소거활성은 발효기간이 증가함에 따라 유의적으로 증가하여 발효 40일째에는 우엉된장 85.56% > 연근된장 72.00%, 대조구 69.64% > 더덕된장 64.97%, 도라지된장 63.37%의 순으로 나타났다. On the day of manufacture, burdock doenjang showed the highest DPPH free radical scavenging activity (53.68%), followed by lotus root doenjang (44.04%) > deodeok doenjang (35.58%) > control (29.60%) > bellflower doenjang (23.62%). DPPH free radical scavenging activity increased significantly as the fermentation period increased, and on the 40th day of fermentation, 85.56% of burdock doenjang > 72.00% of lotus root doenjang, 69.64% of control group > 64.97% of deodeok doenjang, and 63.37% of bellflower doenjang.
우엉된장의 높은 DPPH free radical 소거능은 우엉에 다량 함유된 페놀성 화합물과 같은 항산화성분에 기인하는 것으로 생각되는데, 우엉에는 특히 chlogenic acid, caffeic acid caffeoyl-quinic acid와 같은 phenolic acid 함량이 높은 것으로 보고되었다. The high DPPH free radical scavenging activity of burdock doenjang is thought to be due to antioxidant components such as phenolic compounds contained in large amounts of burdock. .
실험예 5 : 환원력 측정Experimental Example 5: Measurement of reducing power
제조예에서 제조된 대조구 및 뿌리채소 된장을 대상으로 환원력을 측정하였다. The reducing power was measured for the control and root vegetable doenjang prepared in Preparation Example.
뿌리채소 된장의 FRAP(Ferric reducing antioxidant power)법에 의한 환원력은 Benzie IFF & Strain JJ(1996)의 방법에 따라 측정하였고, 593 nm에서의 흡광도 값으로 표시하였다. The reducing power of root vegetable doenjang by the Ferric reducing antioxidant power (FRAP) method was measured according to the method of Benzie IFF & Strain JJ (1996), and was expressed as the absorbance value at 593 nm.
실험 결과는 도 5과 같았다.The experimental results were as shown in FIG. 5 .
제조 당일 우엉된장과 연근된장의 환원력은 0.74로 유사한 정도로 가장 높았고, 다음 대조구 0.65, 더덕된장 0.64이 유사하였고, 도라지된장은 0.60으로 가장 낮았다. 시료 된장의 환원력은 발효기간이 증가함에 따라 점차 증가하여 40일째에는 우엉된장이 1.38로 가장 높게 나타났으며, 다음 연근된장 1.14 > 대조구 1.05 > 도라지된장 1.00, 더덕된장 0.98은 유사하였다. 우엉된장의 환원력은 제조 당일부터 급격히 증가하여 발효 30일째까지 현저히 높은 수준으로 증가하다가 30일째부터 일정하게 유지하여 다른 된장과 다소 다른 경향을 나타내었다. FRAP법에 의한 환원력은 총 폴리페놀과 총 플라보노이드 함량이 높은 것과 밀접한 관련이 있다. 우엉된장의 FRAP에 의한 환원력이 높은 것은 우엉된장의 총 총 폴리페놀과 총 플라보노이드 함량이 높았기 때문인 것으로 사료된다. The reducing power of burdock doenjang and lotus root doenjang on the day of manufacture was 0.74, which was the highest in a similar degree, 0.65 in the next control group and 0.64 in deodeok doenjang, and the lowest in bellflower doenjang at 0.60. The reducing power of the sampled doenjang gradually increased as the fermentation period increased. On the 40th day, burdock doenjang showed the highest value at 1.38, and the following lotus root doenjang 1.14 > control 1.05 > bellflower doenjang 1.00 and deodeok doenjang 0.98 were similar. The reducing power of burdock doenjang increased rapidly from the day of manufacture, increased to a remarkably high level until the 30th day of fermentation, and remained constant from the 30th day, showing a somewhat different trend from other soybean pastes. The reducing power by the FRAP method is closely related to the high content of total polyphenols and total flavonoids. The high reducing power by FRAP of burdock doenjang is thought to be due to the high content of total polyphenols and total flavonoids in burdock doenjang.
이상의 결과 더덕, 도라지, 우엉, 연근과 같은 뿌리채소 분말을 첨가하여 제조한 된장은 뿌리채소 무첨가 된장보다 항산화성분의 증가로 항산화능이 증가하는 것으로 나타났다. 특히 우엉 첨가 된장의 항산화성분 함량과 항산화능은 더덕, 도라지, 연근보다 높았다.As a result of the above results, it was found that doenjang prepared by adding powdered root vegetables such as deodeok, bellflower, burdock root, and lotus root had an increased antioxidant capacity than doenjang without root vegetables. In particular, the antioxidant content and antioxidant activity of soybean paste with burdock root were higher than those of deodeok, bellflower, and lotus root.
이상, 첨부된 도면을 참조하여 본 발명의 실시예를 설명하였지만, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자는 본 발명이 그 기술적 사상이나 필수적인 특징으로 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 실시예는 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다.In the above, embodiments of the present invention have been described with reference to the accompanying drawings, but those of ordinary skill in the art to which the present invention pertains can practice the present invention in other specific forms without changing its technical spirit or essential features. You will understand that there is Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.
Claims (12)
(b) 메주, 소금 및 물에 상기 뿌리채소분말을 첨가하여 혼합물을 제조하는 단계; 및
(c) 상기 혼합물을 발효하는 단계;를 포함하여 제조되며,
상기 (b)의 혼합물 전체 중량에 대하여 뿌리채소분말은 1중량% 내지 10중량%로 포함되는 것을 특징으로 하는 뿌리채소된장의 제조 방법.
(a) drying and pulverizing any one or more root vegetables selected from deodeok, bellflower, burdock root and lotus root to prepare a root vegetable powder;
(b) preparing a mixture by adding the root vegetable powder to meju, salt and water; and
(c) fermenting the mixture;
The method for producing soybean root vegetable, characterized in that the root vegetable powder is included in an amount of 1% to 10% by weight based on the total weight of the mixture of (b).
상기 혼합물 전체 중량에 대하여 뿌리채소분말은 2중량% 내지 7중량%로 포함되는 것을 특징으로 하는, 뿌리채소된장의 제조 방법.
The method of claim 1,
The method for producing soybean root vegetable, characterized in that the root vegetable powder is included in an amount of 2% to 7% by weight based on the total weight of the mixture.
상기 혼합물 전체 중량에 대하여
메주는 30 중량% 내지 40 중량%,
뿌리채소분말은 2중량% 내지 7 중량%,
소금은 10중량% 내지 15중량%, 및
물은 45중량% 내지 60중량%로 포함되는 것을 특징으로 하는, 뿌리채소된장의 제조 방법.
The method of claim 1,
based on the total weight of the mixture
Meju 30% to 40% by weight,
Root vegetable powder is 2% to 7% by weight,
10% to 15% salt by weight, and
The method for producing soybean root vegetable, characterized in that the water is included in an amount of 45% to 60% by weight.
상기 혼합물 중 뿌리채소분말: 메주: 소금 : 물의 중량비는
1 : 5 내지 10 : 1 내지 5 : 10 내지 15의 중량비인, 뿌리채소 된장의 제조 방법.
The method of claim 1,
The weight ratio of root vegetable powder: meju: salt: water in the mixture
1: 5 to 10: 1 to 5: A method for producing soybean root vegetable in a weight ratio of 10 to 15.
상기 (c) 의 발효하는 단계는 20℃ 내지 40 ℃의 온도에서 10일 내지 100일 동안 발효시키는 것인 , 뿌리채소된장의 제조 방법.
The method of claim 1,
The fermenting step of (c) is to ferment for 10 to 100 days at a temperature of 20 ℃ to 40 ℃, the method for producing soybean root vegetable.
상기 뿌리채소분말은 열풍 건조 후 분쇄 한 것인, 뿌리채소 된장의 제조 방법.
The method of claim 1,
The root vegetable powder is a method of manufacturing root vegetable doenjang, which is pulverized after drying with hot air.
상기 혼합물의 염도는 18.0% 내지 21.0%인, 뿌리채소된장의 제조 방법.
The method of claim 1,
The salinity of the mixture is 18.0% to 21.0%, the method for producing soybean root vegetable.
[Claim 8] Root vegetable miso prepared according to the method of any one of claims 1 to 7.
상기 된장은 뿌리채소분말: 메주: 소금 : 물의 중량비가 1 : 5 내지 10 : 1 내지 5 : 10 내지 15의 중량비로 포함되어, 20℃ 내지 40 ℃의 온도에서 10일 내지 100일 동안 발효된 것인, 뿌리채소된장.
9. The method of claim 8,
The doenjang is fermented for 10 to 100 days at a temperature of 20°C to 40°C, including a weight ratio of root vegetable powder: soybean: salt: water 1: 5 to 10: 1 to 5: 10 to 15. Phosphorus, root vegetable miso.
상기 된장은 총 폴리페놀 함량이 12.8 mg/g 이상인, 뿌리채소 된장.
9. The method of claim 8,
The doenjang has a total polyphenol content of 12.8 mg/g or more, root vegetable doenjang.
상기 된장은 DPPH free radical 소거활성이 70% 이상인, 뿌리채소 된장.
9. The method of claim 8,
The doenjang has a DPPH free radical scavenging activity of 70% or more, root vegetable doenjang.
상기 된장은 Oyaizu법에 의해 측정된 환원력이 0.66 이상인, 뿌리채소된장.9. The method of claim 8,
The doenjang has a reducing power of 0.66 or more measured by the Oyaizu method, soybean with root vegetables.
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