KR20220034311A - Manufacturing method of sorghum doenjang and sorghum doenjang using the same - Google Patents

Abstract

Soy sauce using soybeans is important as functional food since the soy sauce contains a large amount of various physiologically active substances, antioxidants, and thrombolytic enzymes. Despite the effect, there has been a disadvantage that it takes a long time to ferment the existing soy sauce. Accordingly, the present invention is to provide a method for manufacturing sorghum soksungjang, which can shorten a fermentation time of soy sauce, and can obtain an increased total polyphenol content, an excellent antioxidant effect and the like.

Description

Sorghum Quick Field Manufacturing Method

The present invention relates to a method for producing a rapid sorghum field containing sorghum and to a rapid field of sorghum using the same.

As a representative fermented food in Korea made from soybeans, soybean paste and gochujang along with soybean paste and gochujang are one of the traditional sauces that have been used until today. The state has played an important role as food. Fermented soybeans are made by fermenting boiled soybeans using Bacillus subtilis attached to rice straw. Levan form fructan and polyglutamate derived from sugar and protein of raw soybeans ), and fermented soybean paste and fermented gochujang made using fermented soybeans are made from traditional soybean paste, gochujang, and koji (a yeast made by decomposing starch from rice or wheat with Hwanggukbacterium). It is a high-quality fermented soybean food with a significantly higher amino acid level than soybean paste made from mixed soybean paste or mixed soybean paste made from improved soybean paste. Recently, many researchers have revealed the active ingredients contained in fermented soybeans and their roles. Fermented soybeans are isoflavone, phytic acid, saponin, and trypsin derived from soybeans. Inhibitors (trypsininhibitor), tocopherol (tocopherol), unsaturated fatty acids, dietary fiber, oligosaccharides, γ-glutamyltranspeptidase (γγ, etc. various physiologically active substances, antioxidants and thrombolytic enzymes) Despite this effect, there was a disadvantage that it took a long time to ferment the existing intestine.

The present invention is to solve the above problems, and it is an object of the present invention to provide a method for shortening the fermentation time of the intestine, and to provide a method for producing a fast sorghum field having excellent total polyphenol content, antioxidant effect, and the like.

The present invention provides a step of steaming soaked soybeans, pulverizing grains with sorghum added, kneading and molding the pulverized grains with water, fermenting the kneaded grains to make yeast, sunlight or dryer A sorghum fast field comprising the steps of: top-curing the yeast using A manufacturing method is provided.

In one embodiment of the present invention, the steaming step is a step of soaking soybeans for 30 minutes to 3 hours, adding water 1.2 times to 2.5 times the weight of soybeans, and 15 minutes to 45 minutes at 80 ° C to 140 ° C. It may include the step of increasing.

In an embodiment of the present invention, the grinding of the grains to which sorghum is added may further include any one or more of whole wheat and barley.

In one embodiment of the present invention, the forming step includes mixing a sample to which one or more of sorghum, whole wheat, or barley is added and water in a ratio of 1: 0.25 to 1: 2.0, and evenly pulverizing the mixture. may include steps.

In an embodiment of the present invention, the step of fermenting the yeast may be a step of fermenting the grains at a temperature of 20°C to 40°C and a humidity of 40% to 90% for 3 days to 24 days.

In one embodiment of the present invention, the mixing step is 100 parts by weight to 300 parts by weight of salt, 700 parts by weight to 1500 parts by weight of water, 250 parts by weight to 800 parts by weight of soybean powder, and 50 parts by weight to 450 parts by weight of yeast. It may be a step of mixing.

In one embodiment of the present invention, the step of fermenting the fast field may be a step of fermenting for 20 to 40 days at 20 ℃ to 40 ℃.

The present invention provides a sorghum fast field prepared by the method for producing a fast sorghum field.

By manufacturing a soy sauce using sorghum, which has excellent total polyphenol content and antidiabetic effect, it has excellent flavor and can be helpful for health promotion.

Since the present invention can have various changes and can have various forms, specific embodiments are illustrated in the drawings and described in detail in the text. However, this is not intended to limit the present invention to the specific disclosed form, it should be understood to include all modifications, equivalents and substitutes included in the spirit and scope of the present invention. The embodiments of the present invention are provided to more completely explain the present invention to those of ordinary skill in the art.

Terms, techniques, etc. described in this specification are used in the meaning generally used in the technical field to which the present invention belongs, unless there is a special limitation.

The sorghum used in the present invention has a height of 1.5 to. The surface is hard and has a white, waxy substance, and the inside is full. The stem has 10 to nodes, and an ear is attached to the end of the stem. Leaves are opposite and about 50 to 5cm long, and about 10 hanging on one stem. The leaves and stems are green at first, but gradually turn reddish-brown.

The present invention provides a step of steaming soaked soybeans, pulverizing grains with sorghum added, kneading and molding the pulverized grains with water, fermenting the kneaded grains to make yeast, sunlight or dryer A sorghum fast field comprising the steps of: top-curing the yeast using A manufacturing method is provided.

In one embodiment of the present invention, the steaming step is a step of soaking soybeans for 30 minutes to 3 hours, adding water 1.2 times to 2.5 times the weight of soybeans, and 15 minutes to 45 minutes at 80 ° C to 140 ° C. It may include the step of increasing. However, the present invention is not limited thereto, and it is not limited to the temperature and time range as long as it can achieve the purpose of calling soybeans and steaming.

In one embodiment of the present invention, the step of grinding the sorghum added yeast may further include any one or more of whole wheat or barley. However, the present invention is not limited thereto, and yeast may be prepared including other crops.

In one embodiment of the present invention, the forming step includes mixing a sample to which one or more of sorghum, whole wheat, or barley is added and water in a ratio of 1: 0.25 to 1: 2.0, and evenly pulverizing the mixture. may include steps. The pulverizing may be performed using a blender, may be pulverized, or may be performed with a millstone. However, the present invention is not limited thereto.

In an embodiment of the present invention, the step of fermenting the yeast may be a step of fermenting the grains at a temperature of 20°C to 40°C and a humidity of 40% to 90% for 3 days to 24 days. However, the present invention is not limited thereto, and if the purpose of making yeast can be achieved by fermenting the grains, it may be carried out in a different temperature range, in a different humidity range, and in a different period.

In one embodiment of the present invention, the mixing step is 100 parts by weight to 300 parts by weight of salt, 700 parts by weight to 1500 parts by weight of water, 250 parts by weight to 800 parts by weight of soybean powder, and 50 parts by weight to 450 parts by weight of yeast. It may be a step of mixing. However, the present invention is not limited thereto, and each content may be changed according to the user's preference.

In one embodiment of the present invention, the step of fermenting the fast field may be a step of fermenting for 20 to 40 days at 20 ℃ to 40 ℃. However, the present invention is not limited thereto, and may be carried out in a different temperature range and for a different period if the purpose of fermentation can be achieved.

It is possible to provide a sorghum fast field prepared by the method for producing a sorghum fast field.

<Experimental example>

[Manufacturing of yeast and quick paste]

The yeast according to the present invention was used by soaking soybeans for 1 hour, adding water 1.5 times the weight of soybeans, and steaming at 121°C for 30 minutes in an autoclave. Grains to which sorghum, whole wheat, or barley have been added are ground in a blender for 30 seconds, and 200g of water is added little by little. The crushed grains were molded into a rectangular shape and placed in a straw-lined Styrofoam box. Thereafter, the grains placed in Styrofoam were fermented at a temperature of 33°C and a humidity of 70% for one week to prepare yeast, and then surface dried in the sun for 24 hours.

The sorghum soybean yeast was washed with water to remove moisture from the sieve, and then steamed in an autoclave at 121° C. for 15 minutes before use. After cooling the steamed sorghum to 35 ℃, add 3% by weight of Hwanggukgyun and mix. After putting sorghum to which Hwangguk-gyun has been added to wet cotton cloth, wrap it, put it in a Styrofoam box, and ferment it for 72 hours at a temperature of 30°C and a humidity of 80%.

Table 1 below is a table showing the raw material mixing ratio at the time of manufacturing yeast according to the sample (unit g).

number sample Big head sugarcane barley whole wheat water One Big head 600 900 2 Millet + Soybean 300 300 200 3 sugarcane 600 200 4 Unrefined sorghum 600 200 5 millet + barley 300 300 200 6 sorghum + whole wheat 300 300 200 7 whole wheat 600 200 8 Unrefined sorghum (pea grains) 600 900

In Table 1, yeast No. 1 to No. 7 were naturally fermented, and No. 8 yeast was inoculated with Hwangguk-gyun. As shown in Table 1, a total of 600 g of the sample was used, and soybeans and unpolished sorghum (beans) were used. In the case of the yeast used, 900 g of water was added, and in the case of the remaining yeast, 200 g of water was added.

[Rapid growth analysis method]

50 g of a quick field sample was taken, 200 mL of distilled water was added, and extracted with shaking at 300 rpm for 3 hours, and centrifuged at 8,000 rpm and 4° C. for 20 minutes (Supra 22K, Hanil Science Industrial Co., Gimpo, Korea). After taking the supernatant and filtration under reduced pressure, it was used as an analysis sample for pH and acidity, reducing sugar, amino nitrogen content, and antioxidation level measurement (DPPH).

Total polyphenol extraction was performed by adding 20 mL of distilled water to 10 g of soybean paste and shaking at 300 rpm for 3 hours, followed by centrifugation at 8,000 rpm and 4° C. for 20 minutes (Supra 22K, Hanil Science Industrial Co., Gimpo, Korea).

[Quality Characteristics of Quick Field According to Yeast Type]

Table 2 is a table showing the mixing ratio of raw materials for fast field production according to the type of yeast (unit g).

number sample yeast soybean powder salt water One Big head 80 720 200 1200 2 Millet + Soybean 80 720 200 1200 3 milled water 80 720 200 1200 4 Unrefined sorghum 80 720 200 1200 5 millet + barley 80 720 200 1200 6 sorghum + whole wheat 80 720 200 1200 7 whole wheat 80 720 200 1200 8 Unrefined sorghum (pea grains) 70 630 200 1100

After grinding the prepared yeast, mixing soybean powder, salt and water according to the mixing ratio in Table 2, and fermenting it for 28 days at a fermentation temperature of 29.4°C, the quality characteristics were investigated. , 200 g of salt, 630 g of soybean powder and 70 g of yeast were added. On the other hand, for the remaining samples, 1200 g of water, 200 g of salt, 720 g of soybean powder and 80 g of yeast were added.

[Change in moisture content of quick field according to type of yeast]

Table 3 is a table showing the change in moisture content for 4 weeks by fermenting the fast field prepared with different types of yeast for 4 weeks.

Moisture, pH, and total acid of the fast field according to the present invention were measured according to the AOAC method. For moisture, atmospheric pressure drying was used, and the pH during fermentation was measured with a pH meter (Sartorius, Goettingen, Germany) by taking 10 mL of an extraction sample. 20 mL of DW was added to 10 mL of the total acid silver extraction sample, 2-3 drops of 1% phenolphthalein were added, and titrated with 0.1 N NaOH solution until pH was 8.2-8.3. The number of mL of 0.1 N NaOH solution consumed in the titration was converted into lactic acid.

number sample Fermentation period (weeks) 0 One 2 3 4 One Big head 57.71 58.40 56.22 52.94 53.58 2 Millet + Soybean 57.84 56.11 55.69 54.41 52.39 3 milled water 57.44 56.92 54.90 54.74 53.29 4 Unrefined sorghum 57.73 56.01 55.82 52.62 54.49 5 millet + barley 58.00 56.19 55.13 53.15 55.21 6 sorghum + whole wheat 57.98 56.48 56.55 55.66 52.74 7 whole wheat 58.32 55.45 57.39 56.04 54.23 8 Unrefined sorghum (pea grains) 61.04 59.14 58.12 57.89 57.63

The moisture content at the initial stage of fermentation was in the range of 57.44 wt% to 61.04 wt%, and decreased as fermentation progressed, and when 4 weeks had elapsed after fermentation, it was in the range of 52.39 wt% to 57.63 wt%. At the initial stage of fermentation, the water content of unpolished sorghum was the highest, and the water content of purified sorghum was the lowest. When 4 weeks had elapsed after fermentation, the unpolished moisture content was the highest, and the moisture content of sorghum + soybean was the lowest. As for the difference in moisture content before fermentation and after 4 weeks of fermentation, sorghum + soybean showed the largest difference at 5.45 wt%, and sorghum + barley showed the smallest difference at 2.78.

[Changes in pH and total acid of the fast field according to the type of yeast]

Table 4 is a table showing the results of analyzing the pH and total acid for 4 weeks by fermenting fast field prepared with different types of yeast for 4 weeks.

number sample Fermentation period (weeks) 0 One 2 3 4 pH total sum
(%) pH total sum
(%) pH total sum
(%) pH total sum
(%) pH total sum
(%) One Big head 6.25 0.65 6.00 0.94 5.86 1.19 5.80 1.63 5.72 1.41 2 Millet + Soybean 6.15 0.74 5.99 0.96 5.79 1.15 5.71 1.49 5.73 1.49 3 milled water 6.11 0.61 5.93 0.99 5.75 1.18 5.79 1.49 5.65 1.54 4 Unrefined sorghum 6.11 0.60 5.96 1.01 5.87 0.93 5.71 1.37 5.73 1.42 5 millet + barley 6.12 0.57 5.91 1.02 5.75 1.17 5.55 1.48 5.73 1.38 6 sorghum + whole wheat 6.11 0.61 5.90 1.03 5.78 1.10 5.76 1.22 5.54 1.61 7 whole wheat 6.20 0.59 5.88 1.18 5.71 1.38 5.73 1.25 5.62 1.56 8 Unrefined sorghum (pea grains) 6.00 0.60 5.80 1.20 5.70 1.38 5.65 1.35 5.60 1.32

The pH decreased from 6.00 to 6.25 at the beginning of fermentation to 5.54 to 5.73 after 4 weeks of fermentation as the fermentation period elapsed. The total acid content increased from 0.57 wt% to 0.74 wt% at the beginning of fermentation to 1.32 wt% to 1.61 wt% after 4 weeks of fermentation. The 4th week of fermentation showed the lowest pH value and highest total acid value without the addition of sorghum + whole wheat yeast.

[Change in the brightness of the property field according to the type of yeast]

Table 5 shows the change in brightness over 4 weeks by fermenting fast-fermented soybeans prepared with different types of yeast for 4 weeks.

number sample Fermentation period (weeks) 0 One 2 3 4 One Big head 49.68 45.37 46.20 44.23 44.38 2 Millet + Soybean 48.93 44.96 45.07 42.54 41.69 3 milled water 49.55 44.86 44.21 42.60 41.81 4 Unrefined sorghum 49.48 44.60 43.95 41.50 42.98 5 millet + barley 50.30 46.00 45.19 43.62 44.10 6 sorghum + whole wheat 49.75 44.35 44.10 42.53 42.37 7 whole wheat 48.62 43.13 44.22 41.78 41.06 8 Unrefined sorghum (pea grains) 49.58 44.30 44.10 43.21 43.04

As a result of analyzing the change in brightness according to the fermentation period of the fast field according to the type of yeast, it showed a tendency to decrease from 48.62 to 50.30 at the beginning of fermentation to 41.06 to 44.38 as the fermentation period elapsed. Regarding the difference in brightness before and after fermentation, the case where milled water was used as the yeast was the largest at 7.74, and the case where soybeans were used as the yeast was the smallest at 5.3.

[Change in redness (a) of fast field according to type of yeast]

Table 6 is a table showing the change in redness (a) for 4 weeks by fermenting fast field prepared with different types of yeast for 4 weeks.

Chromaticity was measured using a colorimeter (CM-3500d, Minolta, Tokyo, Japan) to compare brightness with L value (lightness), redness with a value (redness), and yellowness with b value (yellowness). 10 g of soybean paste was evenly placed in a Petri dish and expressed as the average value of three measurements, and the values of the standard white plate were L=96.89, a=−0.07, b=−0.18.

number sample Fermentation period (weeks) 0 One 2 3 4 One Big head 8.95 8.79 9.09 8.56 8.93 2 Millet + Soybean 8.49 8.13 8.27 8.10 8.18 3 milled water 8.39 8.01 8.06 7.96 8.28 4 Unrefined sorghum 8.33 7.86 7.95 7.85 8.31 5 millet + barley 8.59 8.20 8.36 8.11 8.73 6 sorghum + whole wheat 8.32 7.97 8.12 7.99 8.28 7 whole wheat 8.06 7.85 8.09 7.39 8.33 8 Unrefined sorghum (pea grains) 8.33 7.60 7.55 7.48 7.47

As a result of analyzing the change in redness according to the fermentation period of the fast field according to the type of yeast, it changed from 8.06 to 8.95 at the beginning of fermentation to 7.47 to 8.93 as the fermentation period elapsed. As shown in Table 6, it was found that there was no significant difference in redness while the fast field was fermented.

[Change in yellowness (b) of quick field according to type of yeast]

Table 7 is a table showing the change in yellowness (b) for 4 weeks by fermenting a fast field prepared with different types of yeast for 4 weeks.

number sample Fermentation period (weeks) 0 One 2 3 4 One Big head 18.93 15.98 16.34 14.82 15.58 2 Millet + Soybean 17.87 15.28 15.03 13.55 13.31 3 milled water 17.97 14.94 14.33 13.33 13.54 4 Unrefined sorghum 17.47 14.44 13.99 12.63 13.86 5 millet + barley 18.37 15.65 15.20 14.13 15.08 6 sorghum + whole wheat 17.89 14.53 14.36 13.43 13.43 7 whole wheat 17.42 13.82 14.29 12.28 13.79 8 Unrefined sorghum (pea grains) 17.91 14.55- 14.20 14.10 13.59

As a result of analyzing the change in yellowness according to the fermentation period of the fast field according to the type of yeast, it changed from 18.93 to 17.42 at the beginning of fermentation to 15.58 to 13.31 as the fermentation period elapsed. As shown in Table 7, it was found that there was no significant difference in yellowness while the fast field was fermented.

[Changes in Amino Nitrogen Content of Quick Field According to Yeast Type]

Table 8 is a table showing the change in amino nitrogen content for 4 weeks by fermenting fast field prepared with different types of yeast for 4 weeks (unit: mg/100g).

Amino nitrogen was used as an extract sample stock solution. Add 2-3 drops of 0.5% phenolphthalein solution to a flask containing 5 mL of sample, 10 mL of neutral formalin solution, and 10 mL of distilled water. After adding 2-3 drops of 0.5% phenolphthalein solution to the flask, the amino nitrogen content was calculated by using an appropriate amount until it became pale red with 0.05 N NaOH.

number sample Fermentation period (weeks) 0 One 2 3 4 One Big head 74.20 202.53 193.67 197.87 247.80 2 Millet + Soybean 78.40 237.53 294.33 329.00 356.53 3 milled water 86.80 229.65 278.13 302.87 367.73 4 Unrefined sorghum 80.73 251.53 246.87 362.60 355.13 5 millet + barley 86.80 211.87 237.07 310.33 291.20 6 sorghum + whole wheat 93.33 257.13 222.60 324.33 339.27 7 whole wheat 116.20 338.33 344.40 404.6 425.13 8 Unrefined sorghum (pea grains) 82.13 320.20 350.20 390.25 412.07

As a result of analyzing the amino nitrogen content of the fast field according to the type of yeast, it was 74.20mg/100g to 116.20mg/100g at the initial stage of fermentation, and it increased as the fermentation progressed. After 4 weeks of fermentation, yeast made from soybeans showed the lowest value at 247.80mg/100g, and yeast made from whole wheat showed the highest value at 425.13mg/100g. Accordingly, as the fermentation proceeds, it was confirmed that the amino acid nitrogen content increased. Amino nitrogen is an ingredient that gives a savory taste, and plays an important role in the taste of the fast field.

[Changes in the number of general bacteria in the fast field according to the type of yeast]

Table 9 shows the change in the number of general bacteria for 4 weeks by fermenting fast field prepared with different types of yeast for 4 weeks (unit: Log CFU/g).

The number of viable microorganisms in the fast field was investigated by Gil et al. (20). Put 9 mL of 0.85% (w/v) physiological saline in 1 g of fast field to homogenize it, and dilute it by decimal dilution. The total number of bacteria is Tryptic Soy Agar (BD Difco, USA), and the number of lactic acid bacteria is (Lactobacilli MRS Agar); BD Difco, USA) was used for inoculation and plating. The total number of bacteria was aerobically cultured at 30°C for 24 hours, and the number of lactic acid bacteria was expressed in terms of log CFU/g by counting the colonies formed after anaerobic culture for 48-72 hours.

number sample Fermentation period (weeks) 0 One 2 3 4 One Soybean (control) 6.32 7.34 8.02 7.79 7.73 2 Millet + Soybean 6.91 7.65 8.24 8.30 7.66 3 milled water 6.57 7.24 8.07 8.14 8.45 4 Unrefined sorghum 7.02 7.03 7.43 7.56 7.89 5 millet + barley 6.69 7.03 8.20 8.38 8.15 6 sorghum + whole wheat 6.72 7.21 7.67 7.12 7.21 7 whole wheat 6.81 7.34 7.36 7.00 6.89 8 Unrefined sorghum (pea grains) 6.71 7.20 7.32 7.35 7.36

As a result of analyzing the number of general bacteria in the fast field according to the type of yeast, it increased from 6.32 Log CFU/g to 7.02 Log CFU/g at the beginning of fermentation to 6.89 Log CFU/g to 8.45 Log CFU/g as the fermentation period elapsed, especially during milling In the fast field with sorghum yeast added, the overall value was high, and the number of general bacteria in the fast field using whole wheat as the yeast was the lowest.

[Changes in the number of lactic acid bacteria in the fast field according to the type of yeast]

Table 10 is a table showing the change in the number of lactic acid bacteria for 4 weeks by fermenting fast field prepared with different types of yeast for 4 weeks (unit: Log CFU/g).

number sample Fermentation period (weeks) 0 One 2 3 4 One Big head 6.87 7.67 7.95 8.00 7.94 2 Millet + Soybean 6.95 7.07 7.77 8.24 7.30 3 milled water 6.95 7.31 7.85 8.14 8.44 4 Unrefined sorghum 7.01 6.86 6.74 7.39 8.09 5 millet + barley 6.84 7.01 8.08 8.23 8.22 6 sorghum + whole wheat 6.99 7.32 7.47 7.14 7.48 7 whole wheat 7.04 7.27 7.31 7.06 7.05 8 Unrefined sorghum (pea grains) 7.01 7.21 7.47 7.98 7.50

As a result of analyzing the number of lactic acid bacteria in the fast field according to the type of yeast, it increased from 6.84 Log CFU/g to 7.04 Log CFU/g at the beginning of fermentation to 7.05 Log CFU/g to 8.44 Log CFU/g as the fermentation period elapsed. At 4 weeks after fermentation, the number of lactic acid bacteria in the fast field using whole wheat yeast was the lowest at 7.05 Log CFU/g, and the number of lactic acid bacteria in the fast field using purified water as yeast was the highest at 8.44 Log CFU/g.

[Total polyphenol and DPPH radical scavenging ability (%) of fast field according to yeast type]

Table 11 shows the changes in total polyphenol content and DPPH radical scavenging ability before and after fermentation by fermenting fast field prepared with different types of yeast for 4 weeks (unit: Log CFU/g).

The total polyphenol content according to the present invention is determined by the reduction of the Folin-Ciocalteu reagent by the polyphenolic compound of the extract according to the Folin-Ciocalteu's method, resulting in molybdenum blue color development. It was measured according to the principle (Jang et al. 2012). Mix 1 mL of 2% Na ₂ CO ₃ with 50 μL of extract, leave for 3 minutes, and mix 50 μL of 50% Folin-Ciocalteu's phenol reagent (Sigma-Aldrich, St. Louis, MO, USA). After reacting for 1 hour, the absorbance value was measured at 750 nm. The standard material was converted into total phenol content from the calibration curve prepared in the same way using gallic acid (Sigma-Aldrich, USA).

Electron donating ability (EDA) in DPPH radical scavenging ability according to the present invention was measured by DPPH (1,1-diphenyl-2-picrylhydrazyl) method (Choi et al. 2003). After diluting the 0.4 mM DPPH solution so that the absorbance value is 1.3 to 1.4, 0.8 mL of DPPH (Sigma-Aldrich, USA) solution is added to 0.2 mL of the extract, left at room temperature for 30 minutes, and then spectrophotometer (Cary UV-Visspectrophotometer, Agilent Technologies) , Santa Clara, CA, USA) was used to measure the absorbance at 525 nm. When measuring the absorbance, the difference in absorbance by each sample dispensed into the cell was corrected by measuring the absorbance only in distilled water.

number sample Total polyphenols (mg/100g) Antioxidant (DPPH radical scavenging ability) 0 weeks 4 weeks 0 weeks 4 weeks One Big head 350.88 702.27 33.68 54.97 2 Millet + Soybean 356.26 769.46 32.49 63.90 3 milled water 368.94 732.44 32.03 62.48 4 Unrefined sorghum 365.41 709.50 29.73 54.11 5 millet + barley 366.09 638.85 28.81 51.40 6 sorghum + whole wheat 394.20 733.32 30.42 62.34 7 whole wheat 411.75 699.19 29.92 56.56 8 Unrefined sorghum (pea grains) 295.80 691.92 42.89 63.75

As a result of analyzing the total polyphenol content of the fast field according to the type of yeast, it was in the range of 295.80mg/100g to 411.75mg/100g at the initial stage of fermentation, and increased to 638.85mg/100g to 769.46mg/100g after 4 weeks. In the case of the fast market 4 weeks after fermentation, the total polyphenol content of the fast field using yeast made from sorghum + soybeans was the highest at 769.46 mg/100g, and the total polyphenol content of the fast field using yeast made from sorghum + barley was the highest. The phenol content was the lowest at 638.85 mg/100 g. There was no significant difference in total polyphenol content between the yeasts, but the total polyphenol content of the sorghum fast fields 2, 3, and 6 added with sorghum was found to be high. Antioxidation showed 28.81% to 42.89% at the beginning of fermentation, and showed a tendency to increase to 51.40% to 63.90% after 4 weeks. In particular, it was found that the antioxidative properties of fast fields using No. 2, No. 3, No. 6 using sorghum yeast and soybean meju made from unpolished sorghum were high.

[Result of sensory test of quick field according to type of yeast]

Table 12 shows the results of evaluation of the sensory test (color, flavor, saltiness, taste, sweetness, and preference) of the fast field according to the type of yeast in a table.

number sample color incense salty Jimmy sweetness symbol One Big head 7.89 7.44 7.33 7.33 5.5 7.44 2 Millet + Soybean 7.22 6.89 6.78 6.00 5.37 6.22 3 milled water 7.00 7.33 6.67 6.44 6.25 6.78 4 Unrefined sorghum 6.78 6.33 6.22 6.56 5.87 6.22 5 millet + barley 7.11 6.78 7.22 5.67 5.5 5.78 6 sorghum + whole wheat 6.22 6.44 6.67 6.11 6.25 6.00 7 whole wheat 6.11 6.56 5.44 6.11 6.5 5.67 8 Unrefined sorghum (pea grains) 8.00 8.12 8.37 8.37 7.87 8.75

As shown in Table 12, the sensory test of the fast field according to the type of yeast was performed. In the sensory test, 7 sensory testers working in the food development team of the Chungcheongbuk-do Agricultural Research and Extension Services evaluated the color, flavor, sweetness, taste, and overall preference of fermented wine on a scale of 1 (very bad) to 9 (very good). The test results are presented in SAS rel. 6.12 was used for analysis of variance, and the presence or absence of differences between samples was comparatively analyzed using Duncan's multiple range test (SAS institute, 1998). As a result of sensory testing, the rapid growth using unpolished sorghum (peas) was used for color, flavor, and saltiness. , Jimmy, sweetness, and preference showed the best results in all sensory test items.

[Sorghum yeast (quick paste formulation according to the amount of unpolished sorghum (pea grains) added]

Table 13 is a table showing the compounding ratio of quick-jang according to the addition ratio of yeast using unpolished sorghum (unit: g).

number sample yeast soybean powder salt water One Big head 70 630 200 1100 2 millet 10 70 630 200 1100 3 millet 30 210 490 200 1100 4 sorghum 50 350 350 200 1100

Sorghum yeast was prepared by adding 10% by weight, 30% by weight or 50% by weight of sorghum, respectively. The yeast prepared as described above was mixed with soybean flour, salt and water to prepare a fast field. In the case of yeast prepared by adding 10% by weight of sorghum, 70 parts by weight of yeast, 630 parts by weight of soybean powder, 200 parts by weight of salt and 1100 parts by weight of water were added to prepare a quick paste. In the case of yeast prepared by adding 30% by weight of sorghum, 210 parts by weight of yeast, 490 parts by weight of soybean powder, 200 parts by weight of salt, and 1100 parts by weight of water were added to prepare a quick paste. In the case of yeast prepared by adding 50% by weight of sorghum, 350 parts by weight of yeast, 350 parts by weight of soybean powder, 200 parts by weight of salt, and 1100 parts by weight of water were added to prepare a quick paste.

[Result of fast field sensory test according to the amount of sorghum yeast (unrefined sorghum (pea grain) added]

Table 14 is a table showing the sensory test results of fast field according to the addition ratio of yeast using unpolished sorghum.

number sample color incense salty Jimmy sweetness symbol One Big head 7.44 7.33 7.33 7.33 5.5 6.78 2 millet 10 8.00 8.12 8.12 8.37 7.87 7.44 3 millet 30 8.00 8.12 8.37 7.33 8.00 8.12 4 sorghum 50 8.12 7.87 8.12 6.56 5.87 7.11

As a result of the fast field sensory test according to the amount of sorghum yeast added, the preference for flavor, salty taste, and sweet taste was higher than that of yeast prepared using soybeans, and overall high values were shown by the addition of sorghum yeast. In particular, 30% of sorghum yeast showed the highest degree of preference.

Claims (8)

steaming the soaked beans;
grinding grains to which sorghum is added;
mixing and kneading the pulverized grains with water;
making yeast by fermenting the kneaded grains;
Top-curing the yeast using sunlight or a dryer;
pulverizing the yeast, and mixing soybean powder, salt and water with the pulverized yeast to prepare a fast paste; and
A method for producing sorghum quick-jang comprising the step of fermenting the quick-jang. According to claim 1,
The increasing step is,
Soaking soybeans for 30 minutes to 3 hours;
adding water in an amount of 1.2 to 2.5 times the weight of soybeans; and
A method for producing a rapid sorghum field comprising the step of steaming at 80° C. to 140° C. for 15 minutes to 45 minutes. 3. The method of claim 2,
The step of pulverizing the grains to which the sorghum is added,
A method for producing a sorghum fast field further comprising any one or more of whole wheat or barley. 4. The method of claim 3,
The molding step is,
Mixing a sample to which one or more of sorghum, whole wheat, or barley is added and water in a ratio of 1:0.25 to 1:2.0; and
A method for producing a sorghum fast field comprising the step of evenly grinding the mixture. 5. The method of claim 4,
The step of making yeast by fermenting the grains,
The method for producing a rapid sorghum field is a step of fermenting the yeast at a temperature of 20°C to 40°C and a humidity of 40% to 90% for 3 to 24 days. 6. The method of claim 5,
The mixing step is
100 parts by weight to 300 parts by weight of salt, 700 parts by weight to 1500 parts by weight of water, 250 parts by weight to 800 parts by weight of soybean powder, and 50 parts by weight to 450 parts by weight of yeast. 7. The method of claim 6,
The step of fermenting the fast field,
A method for producing sorghum fast field, which is a step of fermenting for 20 to 40 days at 20°C to 40°C. A sorghum rapid field manufactured by the method of any one of claims 1 to 6.