KR20220118682A - Meju and ssamjang with oil cake and manufacturing method thereof - Google Patents

Abstract

The present invention relates to sesame dreg fermented soybean paste and ssamjang and a method for producing the same. More specifically, sesame dreg, which is discarded as residue after squeezing oil from sesame seeds or perilla seeds, is mixed with beans and fermented to produce fermented soybean paste and ssamjang. In addition to the taste, aroma and flavor of sesame, various nutrients and functional ingredients such as protein and dietary fiber of sesame are included in fermented soybean paste and ssamjang to improve consumer preference. The ssamjang, which has an enhanced savory taste, can be easily prepared without adding various spices or seasonings. It is possible to improve the recyclability of waste sesame dreg.

Description

Sesame cake meju and ssamjang and their manufacturing method

The present invention relates to sesame paste meju and ssamjang and their manufacturing method, and more specifically, sesame or perilla oil is used to squeeze out oil and then sesame cake discarded as a residue is mixed with soybeans and fermented to produce meju and ssamjang. Ssamjang with taste, aroma and flavor, as well as various nutritional and functional ingredients such as protein and dietary fiber of sesame seeds, are included in soybean paste and ssamjang to enhance consumer preference and enhance the savory taste without the addition of various spices or seasonings. It has the advantage of being able to easily manufacture sesame cake, and relates to a sesame cake meju and ssamjang, which have the advantage of increasing the recyclability of waste sesame cake, and a manufacturing method thereof.

Doenjang, cheonggukjang, ssamjang, and gochujang are traditional fermented foods in Korea made mainly by fermenting soybeans. Along with fermented vegetables, kimchi, they play a very important role in the Korean diet. Although the consumption of these sauces has been going on for a long time, studies on nutritional excellence and physiological functions such as anticancer, antioxidant and antithrombotic have been conducted relatively recently (weight loss and lipid-lowering effects of traditional soybeans. Gyeonhwa et al. Korea). Society of Food and Nutrition Science, 35(9), 1194~1199. 2006).

Meju is a soybean fermented food that is used as a raw material for Korean traditional soybean paste, such as soybean paste, red pepper paste, and soy sauce. The soybeans used for soybean are not only nutritionally excellent, but also contain a large amount of high-quality vegetable protein, so they have excellent functionality that helps prevent arteriosclerosis and heart disease, as well as blood circulation. These active ingredients are included in the process of fermentation with soybean paste, soy sauce, etc. produced using soybean, and proteins are decomposed due to the fermentation strain to produce various amino acids and various antioxidants. While various active ingredients of meju and soy sauce have been identified and are in the spotlight as health foods, attempts are being made to add various food ingredients to the production of soybeans in order to provide more and more diverse functions.

On the other hand, in Korea, sesame or perilla are mainly used for sesame. Sesame is an annual herbaceous plant belonging to the Sesameaceae family, and its origin is estimated to be hot and dry Ethiopia and India, and it is a plant propagated from East Africa and West India (Ashri, A. 1998. Sesame breeding. Plant breeding reviews. 16 : 179-228.). The major producers of sesame seeds are India, Myanmar, Sudan, and China, accounting for 70% of the world's cultivated area and 60% of the total production (Food and Agriculture Organization of the United Nations (FAO). 2012.). Sesame has been cultivated as an oilseed crop in Korea and is widely used as sesame salt and sesame oil. Sesame seeds are black, gray, brown, yellow, white, etc., and the color of the sesame seed coat is a very important trait related to the biochemical properties of the seeds and related to the antioxidant content and activity, disease resistance, and evolutionary markers of the genus Sesamum (Shahidi, F. ., C. M. Liyana-Pathirana, and D. S. Wall. 2006. Antioxidant activity of white and black sesame seeds and their hull fractions. Food Chemistry. 99(3): 478-483.; El-Bramawy, M. A. E. S., S. E. S. El-Hendawy, and W. I. A. Shaban. 2008. Accessing the suitability of morphological and phenological traits to screen sesame genotypes for fusarium wilt and charcoal rot disease resistance. Journal of Plant Protection Research. 48(4): 397-410; Zhang, H. Y., H. M. Miao, C. Li, L. B. Wei, and Q. Ma. 2012. Analysis of sesame karyotype and resemblance-near coefficient. Chinese Plant Bullet 47: 602-614.). In general, sesame seeds contain 50% fat, 20% protein, 15% carbohydrate, and 0.5% lignan. Among the fatty acids in sesame oil, the main components are unsaturated fatty acids, oleic acid and linoleic acid. and inhibits the rise in blood pressure (Fukuda, Y., T. Osawa, M. Namiki, and T. Ozaki. 1985. Studies on antioxidative substances in sesame seed. Agricultural and Biological Chemistry. 49(2)) : 301-306.; Ryu, S. N. 2000. Varietal difference of lignan glycoside content in sesame. Korean Journal of Breeding Science. 32(1): 104-105.; Shyu, Y. S. and L. S. Hwang. 2002. Antioxidative activity of crude extract of lignan glycosides from unroasted Burma black sesame meal. Food Research International. 35(4): 357-365.). In particular, the lignan component contained in sesame seeds is a powerful antioxidant, which suppresses rancidity of sesame oil and enhances storage stability, as well as prevents various vascular diseases of the human body and strengthens the immune function.

Perilla is an annual herb belonging to the family Lamiaceae, which is native to China and East Asia, and is one of the representative paid crops cultivated in Korea since the Unified Silla period. ED, Lee, ST and Park, HW: Study on the evaluation of oil quality and the differences of fatty acid composition between varieties in perilla ( perilla frutescens Britton var. japonica Hara). Korean J. Breed. 18: 228-233. 1986 .; Park, JH and Yang, CB: Studies on the removal of phytate from korean perilla ( perilla ocimoides, L. ) protein. Korean J. Food Sci. Technol. 22: 343-349. 1990.; Heath, HB, MBE and Pharm. B.: Flavor Technology. The AVI publishing Co., Inc., Westprot. p. 269-367. 1978.). Perilla seeds have a lipid content of 40% and are characterized by a very high content of linolenic acid among fatty acids (Hong-Sik Choi, Gyeong-Mok Yeo (1985): A Study on the Food Characteristics of Perilla Tea Powder. Pusan National University Research Report). Perilla has very low saturated fatty acid content, which is bordered by animal fat, and, conversely, very high unsaturated fatty acid content. In particular, it contains more than 72% of linoleic acid and linolenic acid, known as essential fatty acids, and has great nutritional significance. These lipids are known to alleviate or treat diseases such as arteriosclerosis and high blood pressure, which are problems caused by ingestion of animal lipids. In addition, it is thought to contain components such as vitamins A, D, and E, which are fat-soluble vitamins, and in particular, tocopherols, which are vitamin E, are contained in a significant amount (Ho-Hong Jeon and Chun-Eon Choi (1990): Physiological Functions of α-Linolenic Acid. Food science and industry, 23,5). Linolenic acid, which is abundantly contained in perilla oil, is known to be effective in inhibiting the development of colorectal cancer by affecting the production of eicosanoids by changing the fatty acid composition of the cell membrane while being metabolized (Ji-Hyun Song, Hyeon-Seo Park (1994)) : Effect of perilla oil on the occurrence of colonic tumors, fatty acid composition and eicosanoids in mice treated with carcinogens, Journal of the Korean Society of Biochemistry, 27(6),550).

These sesame seeds and perilla seeds do not yet have a variety of uses. Currently, sesame is roasted at a high temperature or raw perilla is pressed to produce sesame oil or perilla oil, which is the most widely used cooking oil. However, in the process of milking oil, a lot of sesame meal or perilla meal, also called sesame cake or oil meal, is produced. Despite the fact that sesame cake contains high-quality protein and residual fat components, including fiber, it has been recycled or disposed of as feed or fertilizer. is being studied extensively.

Korean Patent Registration No. 10-0424407 discloses pork with low cholesterol, low arachidonic acid and high tocopherol by using a feed mixed with the existing compound feed and processed sinus sepal leaf and sesame meal.

In addition, Korea Patent No. 10-2045840 discloses a composition for feed with excellent nutritional, sensory, and functional properties using raw perilla meal, which is generated as a by-product after milking raw perilla oil from unheated perilla seeds at a low temperature, and cookies for dogs. compositions are disclosed.

In addition, Korean Patent Registration No. 10-2072111 discloses an antioxidant composition containing as an active ingredient an extract of perilla seeds that can be used as a material for anti-aging cosmetics or health functional food, and a method for preparing the same.

Although a number of methods of using sesame meal or perilla meal have been disclosed as described above, methods for using it in foods, in particular, traditional fermented foods, are not yet diverse.

Korean Patent Registration No. 10-0424407 (2004.03.12.) Korean Patent No. 10-2045840 (2019.11.12.) Korean Patent No. 10-2072111 (2020.01.23.)

The present invention has been devised to solve the problems as described above and provide the necessary technology,

The present invention relates to sesame paste meju and ssamjang and their manufacturing method, and more specifically, sesame or perilla oil is used to squeeze out oil and then sesame cake discarded as a residue is mixed with soybeans and fermented to produce meju and ssamjang. Ssamjang with taste, aroma and flavor, as well as various nutritional and functional ingredients such as protein and dietary fiber of sesame seeds, are included in soybean paste and ssamjang to enhance consumer preference and enhance the savory taste without the addition of various spices or seasonings. It has the advantage of being able to easily manufacture sesame cake, and its purpose is to provide sesame cake meju and ssamjang and their manufacturing method, which have the advantage of increasing the recyclability of waste sesame cake.

As an embodiment of the present invention for achieving the above object,

One embodiment of the present invention is a soaking step called soaking in water for 5 to 10 hours after washing the beans; A steaming step of boiling the beans soaked in the soaking step; A meju manufacturing step of mashing the beans boiled in the steaming step, mixing and kneading the sesame cake with the mashed beans, and then molding to produce sesame cake meju; A drying step of drying the sesame cake meju prepared in the meju production step at room temperature for 2 to 4 days; and a fermentation step of covering the sesame cake meju dried in the drying step with rice straw and fermenting it at 23 to 27° C. for 7 to 10 days.

In the present invention, in the meju manufacturing step, it is characterized in that 35 to 45% by weight of sesame cake is mixed with 55 to 65% by weight of mashed beans.

In the present invention, it is characterized in that any one or more of sesame meal, sesame meal, and perilla meal used in the meju manufacturing step is used.

Another embodiment of the present invention may provide sesame cake meju, characterized in that produced by the above method.

In addition, the sesame cake meju preparation step of preparing sesame cake meju prepared by the method according to the present invention; a primary aging step of putting the sesame cake meju prepared in the sesame cake meju preparation step, 13 to 18% brine, red pepper, and charcoal in a sterilized jar and aging it for 55 to 65 days; A second aging step of mixing the soybean paste aged in the first aging step and soy sauce so that there are no lumps, and then further aging for 25 to 35 days to produce soybean paste; and a ssamjang manufacturing step of preparing ssamjang by adding sesame oil, red pepper powder, green pepper, onion and garlic to the sesame paste prepared in the second aging step;

In the present invention, in the first aging step, 130 to 180 parts by weight of brine is added to 100 parts by weight of sesame paste meju by weight.

In the present invention, in the step of manufacturing ssamjang, 1-3 parts by weight of sesame oil, 10-15 parts by weight of red pepper powder, 5-10 parts by weight of green pepper, 15-20 parts by weight of onion and 3-7 parts by weight of garlic based on 100 parts by weight of sesame paste soybean paste It is characterized by adding parts by weight.

Another embodiment of the present invention can provide sesame paste ssamjang, characterized in that produced by the above method.

The present invention relates to sesame paste meju and ssamjang and their manufacturing method, and more specifically, sesame or perilla oil is used to squeeze out oil and then sesame cake discarded as a residue is mixed with soybeans and fermented to produce meju and ssamjang. Ssamjang with taste, aroma and flavor, as well as various nutritional and functional ingredients such as protein and dietary fiber of sesame seeds, are included in soybean paste and ssamjang to enhance consumer preference and enhance the savory taste without the addition of various spices or seasonings. It has the advantage that it can be easily manufactured, and the recyclability of waste sesame cake is increased.

1 is a flowchart illustrating a method of manufacturing sesame cake meju and ssamjang including sesame cake according to an embodiment of the present invention by process.

Hereinafter, embodiments of the present invention will be described in detail so that those of ordinary skill in the art to which the present invention pertains can easily carry out the present invention. The embodiments of the present invention are provided in order to more completely explain the present invention to those of ordinary skill in the art. Accordingly, the embodiment of the present invention may be modified in various other forms, and the scope of the present invention is not limited to the embodiments described below.

Throughout the specification of the present invention, when a part "includes" a certain component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.

The terms “about”, “substantially”, etc. to the extent used throughout the specification of the present invention are used in or close to the numerical value when manufacturing and material tolerances inherent in the stated meaning are presented, and the present invention It is used to prevent unfair use by unconscionable infringers of the disclosure in which exact or absolute figures are mentioned to help the understanding of As used throughout this specification, the term “step of (to)” or “step of” does not mean “step for”.

The present invention relates to sesame cake meju and ssamjang and a method for producing them, and the method for producing sesame cake meju according to the present invention may include a soaking step, a steaming step, a meju production step, a drying step and a fermentation step.

In addition, the method for producing sesame paste ssamjang according to the present invention may include a sesame cake meju preparation step, a first ripening step, a second ripening step, and a ssamjang production step prepared by the method for producing sesame paste soy sauce.

Hereinafter, a method for manufacturing sesame paste meju and ssamjang according to an embodiment of the present invention will be described in detail. Sesame cake meju (hereinafter also referred to as 'sesame cake ssamjang' or 'meju') and ssamjang (hereinafter also referred to as 'sesame cake ssamjang' or 'ssamjang') according to an embodiment of the present invention will be more clearly understood by the manufacturing method described below. can

1 is a flowchart illustrating a method of manufacturing sesame cake meju and ssamjang according to an embodiment of the present invention for each process.

First, a soaking step may be performed (S ₁₀₀ ).

After washing the beans, a soaking step called immersion in water for 5 to 10 hours can be performed.

If the beans are not soaked in water enough to soak them, the cooking time of the beans will be longer and the production time of soybeans will also be longer, and the beans will become hard, making it difficult to crush the beans and make it difficult to shape them into the shape of meju.

Therefore, in the soaking step, it is preferable to soak the beans in water for 5 to 10 hours after washing them.

Next, a steaming step of boiling the beans soaked in the soaking step may be performed (S ₂₀₀ ).

By carrying out the steaming step of boiling the soaked soybeans sufficiently until they are ripe, the green smell of the beans is removed and the beans are mashed to facilitate molding into the form of soybeans. However, if the beans are not boiled enough, a fishy smell may occur and it may be difficult to mold the beans into the form of soybeans because they are hard and not crushed well.

At this time, it is preferable to boil the beans for 1 to 10 hours, and more specifically, it is most preferable to boil them for 4 to 6 hours.

Next, it is possible to perform a meju manufacturing step of mashing the beans boiled in the steaming step, mixing the sesame cake with the mashed beans and kneading it, and then molding it to produce the sesame cake meju (S ₃₀₀ ).

According to one embodiment of the present invention, it may be characterized in that 35 to 45% by weight of sesame cake is mixed with 55 to 65% by weight of mashed beans.

In addition, according to one embodiment of the present invention, the sesame cake used in the meju manufacturing step may be characterized by using any one or more of sesame meal and perilla meal.

If meju is manufactured by mixing mashed beans in an amount of less than 55% by weight or sesame cake exceeding 45% by weight, it may not clump properly in the form of meju or ferment properly, and a rough texture and acidity of oil may be felt due to a large amount of sesame cake. There is a possibility that problems may arise.

In addition, there is a concern that the taste, aroma and flavor of sesame may be insignificant when mashed soybeans exceed 65% by weight or sesame cake is mixed in an amount of less than 35% by weight to prepare meju.

Therefore, in the meju manufacturing step, it is most preferable to mash the boiled soybeans, and mix 35 to 45% by weight of sesame cake with 55 to 65% by weight of mashed beans.

Next, a drying step of drying the sesame cake meju prepared in the meju production step at room temperature for 2 to 4 days may be performed (S ₄₀₀ ).

If the prepared sesame cake meju is dried for less than 2 days, the sesame cake meju is not dried properly and contains a large amount of moisture, which may cause the meju to become brittle or rot. There is a risk of becoming brittle.

Therefore, in the drying step, it is most preferable to dry the sesame cake meju at room temperature for 2 to 4 days.

Next, a fermentation step of covering rice straw on the dried sesame paste meju in the drying step and fermenting it at 23 to 27° C. for 7 to 10 days may be performed (S ₅₀₀ ).

Traditionally, when manufacturing meju, it is fermented by covering rice straw, which contains many useful microorganisms in rice straw, so it is widely used when manufacturing fermented foods such as soy sauce. As for the microorganisms involved in the fermentation process in meju, bacteria such as Bacillus species, Micrococcus species, Streptococcus species, Lactobacillus species and Pediococcus grow inside meju with low oxygen concentration. Mucor species, Rhizopus species, Penicillium species and Aspergillus species are known to grow mostly mold.

In the fermentation stage, if the fermentation temperature is less than 23℃ or the fermentation period is less than 7 days, there is a risk that the microorganisms useful for fermentation may not be sufficiently proliferated from the rice straw covered in soybean due to the low temperature or the short fermentation period, so that the fermentation may not be performed properly. In addition, if the fermentation temperature exceeds 27°C or the fermentation period exceeds 10 days, either over-fermented or abnormally fermented due to high temperature or long-term fermentation period, or useful microorganisms as well as harmful microorganisms from the rice straw proliferate, preventing proper fermentation and spoilage of soybeans. This may lead to a decrease in product quality.

Therefore, in the fermentation step, it is most preferable to cover the dried sesame cake meju with rice straw and ferment it at 23 to 27° C. for 7 to 10 days.

In addition, after the steaming step, meju production step, drying step, and fermentation step to prepare sesame cake meju, the first aging step may be performed (S ₆₀₀ ).

The prepared sesame cake meju may be put in a sterilized jar together with 13 to 18% brine, red pepper, and charcoal, and a primary aging step of aging for 55 to 65 days may be performed.

According to one embodiment of the present invention, it may be characterized in that 130 to 180 parts by weight of brine is added with respect to 100 parts by weight of sesame paste meju in the first ripening step.

When brine with a salinity of less than 13% is added to sesame cake meju, or brine is added to sesame cake meju in excess of 180 parts by weight, the finally manufactured ssamjang becomes bland due to low salinity or excessive brine, resulting in reduced taste, aroma and flavor. In addition, due to improper salinity or excessive moisture content, aging may not be performed properly, and there is a risk of deterioration or deterioration of quality due to corruption or contamination. In addition, if the salinity exceeds 18% or the brine is added in less than 130 parts by weight, there is a risk of lowering the sensory preference and quality, such as the color of ssamjang becoming too dark or the salty taste is excessively formed due to high salinity or low brine. .

If the first ripening period is shorter than 55 days, the quality of the finally manufactured ssamjang may deteriorate because the ripening period is not sufficient and the taste, aroma, and flavor cannot be sufficiently produced from the sesame paste meju. If the first ripening period exceeds 65 days, the finally manufactured ssamjang may become corrupted or contaminated because the aging period is too long.

Therefore, in the first ripening step, it is most preferable to add 130 to 180 parts by weight of brine of 13 to 18% salinity to 100 parts by weight of sesame cake meju, put it in a sterilized jar together with red pepper and charcoal, and then mature it for 55 to 65 days. .

Next, the sesame cake soy sauce and soy sauce aged in the first aging step are mixed well so that there are no lumps, and then further aged for 25 to 35 days to produce the sesame paste soybean paste (S). ₇₀₀ ).

Even in the second ripening stage, if the aging period is shorter than 25 days, there is a problem that taste, aroma, and flavor are not sufficiently produced because the soy sauce and sesame cake meju are not sufficiently harmonized. There is a concern that the fat component of sesame cake may go rancid or cause odor or odor.

Therefore, in the second aging step, it is most preferable to mix the soybean paste aged in the first aging step and soy sauce so that there are no lumps, and then further ripen for 25 to 35 days to prepare soybean paste.

Next, a ssamjang manufacturing step of preparing ssamjang by adding sesame oil, red pepper powder, green pepper and onion to the sesame paste prepared in the second aging step may be performed (S ₈₀₀ ).

According to an embodiment of the present invention, in the step of manufacturing ssamjang, 1-3 parts by weight of sesame oil, 10-15 parts by weight of red pepper powder, 5-10 parts by weight of green pepper, 15-20 parts by weight of onion and garlic based on 100 parts by weight of sesame paste soybean paste It may be characterized by adding 3 to 7 parts by weight.

At this time, sesame oil is added to slightly relieve salty taste and further enhance flavor, and ssamjang with improved taste, aroma and flavor can be prepared by adding red pepper powder, green pepper, onion and garlic. Sesame paste ssamjang with improved taste, aroma and flavor, including the nutty flavor of sesame seeds, can be manufactured without various antiseptics or seasonings added when making ssamjang.

Hereinafter, measurement of amino acid and fatty acid content of sesame paste meju prepared according to an embodiment of the present invention and sensory evaluation of sesame paste ssamjang were performed. Sesame paste meju and ssamjang according to an embodiment of the present invention can be more clearly understood by the experiments described below. However, these examples are only for helping the understanding of the present invention, and the scope of the present invention is not limited to these examples in any sense.

Production of Sesame Muk Meju

According to an embodiment of the present invention, the sesame cake meju of Example 1 was prepared.

[Method for producing sesame cake meju of Example 1]

1. Soaking step : After washing the beans, soak them in water for 8 hours.

2. Steaming step : Boil the soaked beans for 6 hours.

3. Meju manufacturing step : Mash boiled soybeans, mix 40% by weight of sesame cake with 60% by weight of mashed beans, knead it, and then shape it to make sesame cake. At this time, sesame paste uses any one or more of sesame meal or perilla meal.

4. Drying step : The prepared sesame cake meju is dried at room temperature for 3 days.

5. Fermentation step : Cover the prepared sesame cake meju with rice straw and ferment at 25℃ for 7 days.

Production of Sesame Paste Ssamjang

According to an embodiment of the present invention, the sesame paste ssamjang of Example 2 was prepared.

[Method for producing sesame paste ssamjang of Example 2]

1. Sesame cake meju preparation step : Prepare the sesame paste meju prepared by the method for preparing sesame cake meju of Example 1 above.

2. 1st ripening step : 150 parts by weight of 15% salinity brine is added to 100 parts by weight of sesame cake meju, put in a sterilized jar together with red pepper and charcoal, and aged for 60 days.

3. Second ripening step : Mix soybean paste and soy sauce matured in the first ripening step so that there are no lumps, and then further mature for 30 days to make soybean paste.

4. Ssamjang manufacturing step : Prepare ssamjang by adding 2 parts by weight of sesame oil, 12 parts by weight of red pepper powder, 8 parts by weight of green pepper, 18 parts by weight of onion and 4 parts by weight of garlic to 100 parts by weight of soybean paste prepared in the second aging step. .

Measurement of free amino acid content of sesame paste meju

Measurement of free amino acid content was analyzed using an automatic amino acid analyzer (HITACH L-8900). As the standard solution, Wako standard amino acid Amino acid Mixture Standard Solution Type ANⅡ (Wako, Cat No: 015-14401, Lot No: TSE8059), Type B (Sigma, Cat No: 016-08641, Lot No: TSK8775) was used, The analysis conditions are shown in Table 1 below.

System Dionex Ultimate 3000 FL Detector Emission 450nm , Excitation 340nm (OPA)
Emission 305nm , Excitation 266nm (FMOC) UV Detector 338 nm Column C18 column (4.6mm x 150mm, 5um) Injection vol. 0.5 μL Column Temperature 40℃ Sample Temperature 20℃ mobile phase A: 20mM Sodium phosphate monobasic, pH 7.8
B : water / acetonitrile / methanol (10:45:45 v/v%) Time Flow Rate A B 0 1.5 100 0 24.0 1.5 43 57 24.5 1.5 0 100 26 1.5 0 100 26.5 1.5 100 0 30 1.5 100 0

Measurement result of free amino acid content of sesame cake meju

Threonine and glutamic acid contents were higher in perilla meju and sesame-bak meju than general meju, and perilla-bak meju was higher than sesame-bak meju in muscle-related amino acids valine, isoleucine, and leucine, and nerve-related substances tyrosine and phenylalanine. showed high content. The results of measuring the free amino acid content of sesame cake meju are shown in Table 2 below.

Free amino acids (unit: mg/100g) Sesame Meju Perilla Meju general traditional soju Aspartic acid 48.26 84.03 81.3 Threonine 118.30 70.89 53.8 Serine 71.81 39.60 44.5 Glutamic acid 155.94 161.60 102.3 Alanine 89.73 0.00 162.3 Valine 83.77 147.03 172.0 Methionine 6.64 43.32 30.0 Isoleucine 33.35 92.23 41.3 Leucine 51.53 198.66 81.9 Tyrosine 12.62 67.67 113.0 Phenylalanine 34.44 143.73 77.2 Lysine 38.04 61.75 65.2 Histidine 24.77 13.54 48.5 Arginine 54.58 3.12 54.8 prorine 19.40 73.99 284.4 total 843.2 1201.2 1412.5

Measurement of fatty acid content of sesame cake meju

Fatty acid content was analyzed by GC according to the Food Standards Method.

Measurement result of fatty acid content of sesame cake meju

As a result of analysis of 37 types of fatty acids, 10 types of fatty acids were identified, and the content of omega 3 (linolenic acid) was higher in perilla meju than sesame meju. The measurement results of the fatty acid content of sesame cake meju are shown in Table 3 below.

Fatty Acid (Unit: %) Sesame Meju Perilla Meju general traditional soju Myristoleic acid 0.03 0.06 - Palmitic acid 1.13 0.30 24.44 Palmitoleic acid 0.02 0.03 - Stearic acid 0.53 0.09 1.78 Oleic acid 3.57 0.47 48.02 Linoleidic acid 0.05 0.00 - Linoleic acid 6.10 1.30 6.83 Arachidic acid 0.06 0.00 0.42 cis-11-Eicosenoic acid 0.03 0.00 - Linolenic acid 0.40 0.79 0.57

Sensory evaluation of sesame paste ssamjang

Sesame paste ssamjang of Experimental Groups 1 to 6 was prepared according to an embodiment of the present invention as in the manufacturing method of sesame paste ssamjang of Example 2 above, and prepared according to an embodiment of the present invention, but the aging period of the first aging step Sesame paste ssamjang of Controls 1 to 10, which differed from the conditions defined in the present invention, and Sesamuk ssamjang of Controls 11 to 18, in which the aging period of the second ripening step was set differently from the conditions defined in the present invention, were prepared. The limiting conditions of the first and second ripening steps for the production of ssamjang are shown in Table 4 below. In addition, the general ssamjang of the control groups 19 to 21 sold on the market was subjected to sensory evaluation together with the sesame paste ssamjang.

1st ripening period 2nd ripening period Experimental group 1 55 30 Experimental group 2 60 30 Experimental group 3 65 30 Experimental group 4 60 25 Experimental group 5 60 30 Experimental group 6 60 35 control group 1 50 30 control group 2 45 30 control group 3 40 30 control group 4 35 30 control group 5 30 30 control group 6 70 30 control group 7 75 30 control group 8 80 30 control group 9 85 30 control group 10 90 30 control group 11 60 20 Control 12 60 15 Control 13 60 10 Control 14 60 5 control group 15 60 40 control group 16 60 45 control group 17 60 55 control group 18 60 60 control group 19 General ssamjang (company C) control group 20 General Ssamjang (Company P) control group 21 General ssamjang (company S)

Sensory evaluation result of sesame paste ssamjang

The sensory evaluation was performed on the sesame paste ssamjang of the experimental groups 1 to 6, the sesame paste ssamjang of the controls 1 to 18, and the general ssamjang of the controls 19 to 21.

For sensory evaluation, 50 adult male and female panelists aged 20 to 60 years were randomly selected and the panel members were asked to taste sesame paste ssamjang from experimental groups 1 to 6, sesame cake ssamjang from controls 1 to 18, and general soy sauce from controls 19 to 21. , taste, aroma, color and flavor were evaluated using a 10-point evaluation method. The results of the average sensory evaluation for 50 panelists are shown in Table 5 below.

taste incense color zest Comprehensive symbol map Experimental group 1 9.4 9.4 9.3 9.4 9.4 Experimental group 2 9.3 9.3 9.3 9.3 9.3 Experimental group 3 9.3 9.2 9.2 9.3 9.3 Experimental group 4 9.2 9.2 9.2 9.3 9.2 Experimental group 5 9.4 9.4 9.3 9.3 9.4 Experimental group 6 9.3 9.2 9.2 9.3 9.3 control group 1 7.2 7.3 7.3 7.2 7.3 control group 2 7.1 7.1 7.1 7.0 7.1 control group 3 6.1 6.5 6.4 6.2 6.3 control group 4 5.9 6.3 6.4 6.0 6.2 control group 5 5.8 6.2 6.0 6.1 6.0 control group 6 7.7 7.5 7.5 7.3 7.5 control group 7 7.4 7.4 7.3 7.5 7.4 control group 8 7.0 7.0 6.9 7.1 7.0 control group 9 6.7 6.5 6.1 6.6 6.5 control group 10 6.1 5.8 5.8 6.1 6.0 control group 11 6.9 7.0 7.0 6.9 7.0 Control 12 7.0 7.1 7.0 7.0 7.0 Control 13 6.4 6.2 6.2 6.0 6.2 Control 14 5.9 5.9 6.1 6.4 6.1 control group 15 6.9 6.9 6.6 6.7 6.8 control group 16 6.5 6.3 6.4 6.5 6.4 control group 17 5.8 5.9 5.8 6.0 5.9 control group 18 5.5 5.4 5.4 5.2 5.4 control group 19 8.0 8.1 8.1 8.2 8.1 control group 20 7.9 8.0 8.1 8.1 8.0 control group 21 7.9 8.0 7.9 8.0 8.0

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

Table 5 shows the sesame paste ssamjang of experimental groups 1 to 6 prepared according to an embodiment of the present invention and the sesame paste ssamjang of the control groups 1 to 10 in which the aging period of the first ripening step is different from the conditions defined in the present invention, and the second It shows the results of sensory evaluation of sesame paste ssamjang of Controls 11 to 18 and general ssamjang of Controls 19 to 21, in which the aging period of the aging step is different from the conditions defined in the present invention, prepared according to an embodiment of the present invention The overall taste of sesame paste ssamjang in experimental groups 1 to 6 was also excellent.

As shown in Table 5, sesame paste ssamjang of experimental groups 1 to 6 prepared according to an embodiment of the present invention is prepared by mixing any one or more of sesame meal and perilla meal when preparing meju, and fermenting and aging it. By producing ssamjang by using sesame seeds, it contains a large amount of sesame ingredients than traditionally produced ssamjang using only soybeans, and has the advantage of enhancing taste, aroma and flavor as well as various nutritional and functional ingredients of sesame seeds. It was found that all of them were excellent in overall palatability such as flavor.

In contrast, sesame paste ssamjang according to an embodiment of the present invention was prepared, but the sesame paste ssamjang of Controls 1 to 5, which was aged shorter than the primary aging period limited in the present invention, due to the small primary aging period, the taste, aroma and As the flavor was insignificant, it was evaluated that the consumer's preference for taste, aroma and flavor was relatively less than that of the sesame paste ssamjang in the experimental group.

In addition, sesame paste ssamjang according to an embodiment of the present invention was prepared, but the sesame paste ssamjang of the control groups 6 to 10 aged longer than the primary aging period limited in the present invention became dark due to the excessive aging period, and the fat component of sesame seeds It was evaluated that the consumer's preference for taste, aroma and flavor was insufficient due to the occurrence of rancidity, lice, and odor.

In addition, sesame paste ssamjang according to an embodiment of the present invention is prepared, but in the present invention, the sesame paste ssamjang of Controls 11 to 14, which is aged shorter than the second ripening period, is sufficiently matched with soybean paste and soybean due to the small secondary aging period. It was evaluated as lacking in consumer preference for taste, aroma and flavor because it had a strong salty taste and lacked the savory taste of ssamjang.

In addition, sesame paste ssamjang according to an embodiment of the present invention is prepared, but the sesame paste ssamjang of the control groups 15 to 18 aged longer than the secondary aging period limited by the present invention is dark due to excessive secondary aging and rancidity of fatty components And already, it was evaluated that the consumer's preference for taste, aroma and flavor was insufficient due to the occurrence of off-flavor.

On the other hand, in the case of the sensory evaluation results of the general ssamjang of the control groups 19 to 21 sold on the market, the consumer preference was evaluated relatively higher than the sesame paste ssamjang of the control groups 1 to 18, but due to the familiar taste, aroma and flavor, the savory Compared to the taste, it was relatively sweet, so it was evaluated that the consumer's preference for taste, aroma and flavor was somewhat lacking compared to the sesame paste ssamjang in the experimental group.

In conclusion, based on the results of Examples 1 to 5, sesame paste meju and sesame paste ssamjang prepared by adding any one or more of sesame meal and perilla meal have the taste, aroma and flavor of sesame as well as the protein and dietary fiber of sesame. By incorporating various nutritional and functional ingredients such as soybean paste and ssamjang into soybean paste and ssamjang, consumer preference is enhanced, and ssamjang with an increased savory taste can be easily manufactured without the addition of various spices or seasonings, and the recyclability of waste sesame paste is increased. I confirmed that it can be done.

Above, the present invention has been described in detail with reference to examples, but the present invention is not limited to the above-described examples, and may be modified in various forms, and those of ordinary skill in the art within the technical spirit of the present invention It is clear that many variations are possible by the ruler. In addition, within the scope that does not depart from the technical spirit of the present invention described in the claims, various types of substitution, modification and change will be possible by those skilled in the art, and it is also said that it falls within the scope of the present invention. something to do.

Claims (8)

Soaking step called soaking in water for 5 to 10 hours after washing the beans;
Steaming step of boiling the beans soaked in the soaking step;
A meju manufacturing step of mashing the beans boiled in the steaming step, mixing and kneading the sesame cake with the mashed beans, and then molding to produce sesame cake meju;
A drying step of drying the sesame cake meju prepared in the meju production step at room temperature for 2 to 4 days; and
A method for producing sesame cake meju comprising a; a fermentation step of covering rice straw on the sesame cake meju dried in the drying step and fermenting it at 23 to 27° C. for 7 to 10 days. The method according to claim 1,
In the meju manufacturing step,
A method for producing sesame cake meju, characterized in that 35 to 45% by weight of sesame cake is mixed with 55 to 65% by weight of mashed beans. The method according to claim 1,
Sesame cake used in the meju manufacturing step,
A method for producing sesame paste meju, characterized in that it uses any one or more of sesame meal or perilla meal. Sesame cake meju, characterized in that it is prepared by the method of any one of claims 1 to 3. A sesame cake meju preparation step of preparing sesame cake meju prepared by the method of any one of claims 1 to 3;
a primary aging step of putting the sesame cake meju prepared in the sesame cake meju preparation step, 13 to 18% brine, red pepper, and charcoal in a sterilized jar and aging it for 55 to 65 days;
A second aging step of mixing the soybean paste aged in the first aging step and soy sauce so that there are no lumps, and then further aging for 25 to 35 days to produce soybean paste; and
Ssamjang manufacturing step of preparing ssamjang by adding sesame oil, red pepper powder, green pepper, onion and garlic to the sesame paste prepared in the second aging step; 6. The method of claim 5,
In the first aging step,
A method of producing sesame paste ssamjang, characterized in that 130 to 180 parts by weight of brine is added with respect to 100 parts by weight of sesame cake meju. 6. The method of claim 5,
In the ssamjang manufacturing step,
Sesame paste ssamjang, characterized in that 1 to 3 parts by weight of sesame oil, 10 to 15 parts by weight of red pepper powder, 5 to 10 parts by weight of green pepper, 15 to 20 parts by weight of onion, and 3 to 7 parts by weight of garlic are added with respect to 100 parts by weight of sesame oil soybean paste manufacturing method. Sesame paste ssamjang, characterized in that it is prepared by the method of any one of claims 5 to 7.

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