KR20230045888A - Manufacturing Method for Soysauce Containing Hemp seed and Soysauce Thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing soy sauce containing a hemp seed, and more specifically, to a method for manufacturing soy sauce containing a hemp seed comprising: a step of adding yeast bacteria and the hemp seed to a soybean paste and firstly and secondly fermenting the same; a step of dispersing a fermentation solution in a saline solution and fermenting and aging hydrolysate of peptides, an amino acid, and a flavor component into a soy sauce solution; and a step of manufacturing the soy sauce by adding and aging sea weed fusiforme, chlorella, rhodiola rosea, or methyl sulfonyl methane in the soy sauce solution. The soy sauce of the present invention has abundant nutritional ingredients such as protein, dietary fiber, minerals, and vitamins, and contains a health functional ingredient and an antioxidant.

Description

Manufacturing method of soy sauce containing hemp seeds {Manufacturing Method for Soysauce Containing Hemp seed and Soysauce Thereof}

The present invention relates to a method for preparing soy sauce containing hemp seeds. More specifically, adding yeast bacteria and hemp seeds to soybean meju for first and second fermentation, dispersing the fermentation broth in a saline solution to ferment and mature the hydrolyzate of peptides, amino acids, and flavor components in a soy sauce solution, It is a method for producing soy sauce containing hemp seeds, which consists of adding hijiki, croella, rhodiola or MSM to a soy sauce solution and then aging to make soy sauce.

The soy sauce of the present invention suppresses the generation of unpleasant odor and provides a soy sauce that increases the content of amino nitrogen and flavor components that give a savory and sweet taste.

Soy Sauce refers to the product of fermenting and fermenting carbohydrates and proteins by culturing Nuruk bacteria in fermented soybeans, mixing salt solution, fermenting and aging, and processing the filtrate. Soy sauce is a basic seasoning for seasoning food, and it has a unique taste with a combination of salty, sweet, and savory flavors, as well as a unique scent. Normal soy sauce contains 0.6-0.9% nitrogen, around 20% salt, and about 1% sugar. Soy sauce is brown due to melanin and melanoidin components. In addition, the smell of soy sauce is caused by a mixture of alcohols, aldehydes, ketones, volatile acids, esters, and phenols.

According to the classification of soy sauce in the Korea Food Codex, conventional or improved Korean soy sauce refers to a product made by fermenting and aging Korean meju or improved meju as a main ingredient, mixing it with saline, etc., and then processing the filtrate.

Brewed soy sauce is made by culturing Aspergillus in meju made from soybeans, defatted soybeans, and wheat to decompose and ferment carbohydrates and proteins, and then fermenting and aging by mixing with saline, etc., and then mixing amino acids and sugar compounds with salt water. Brewed soy sauce is characterized by its sweet taste, rich aroma, and dark color. However, brewed soy sauce loses its aroma and taste when used for cooking with heat, so it is suitable for sashimi, raw food, and pancakes.

Mixed soy sauce is soy sauce made by mixing brewed soy sauce and amino acid liquid made by decomposing soybean protein in a ratio of 4: 6 to 2: 8, stabilizing the taste through an aging process, and then filtering and sterilizing. The nutritional components of mixed soy sauce are 37kcal per 100g, carbohydrate 2g, protein 7g, sodium 2133mg, cholesterol 6mg, fat, sugar, saturated fatty acid and trans fat are not detected and announced by the Ministry of Food and Drug Safety ('19). there is a bar Mixed soy sauce has a strong taste, does not change easily, and has low salt content, so it is suitable for cooking such as stewed, stir-fried, steamed, bulgogi, and soy sauce crab sauce.

Acid-decomposed soy sauce is made by hydrolyzing soybean protein ingredients with hydrochloric acid, neutralizing them with sodium hydroxide, and then seasoning them with salt to make soy sauce rich in amino acids. It is also called amino acid soy sauce, but it is harmful to the human body as components such as 3-MCPD are detected during the acid decomposition process. It has the advantage of being able to make in a short time, but the flavor is poor.

Soy sauce is a soy sauce made by fermenting soybean fermented soybeans. Compared to brewed soy sauce and mixed soy sauce, it is lighter in color, has a higher salinity, and has a savory taste. Also called jipganjang or chosun soy sauce, it is used to season vegetables such as bean sprouts and spinach or season soup.

Conventional soy sauce is made by making fermented soybeans with soybeans, floating them on an ondol, soaking sun-dried soybeans in 18-20% salt water in the spring of the following year, aging them in a sunny place for 30-40 days, and extracting them. . The domestic soy sauce market accounts for 53.5% of mixed soy sauce, 36.5% of brewed soy sauce, and 10% of others.

Hemp Seed is a part of the seed harvested from hemp, an annual plant of the hemp family, from which the seed coat is removed. Hemp can be divided into hemp and marijuana, and Δ-9-tetrahydrocannabinol (THC), a hallucinogenic component, is called hemp when it contains less than 0.3% (based on dry matter), and the seed coat of seeds harvested from hemp The removed part is called hemp seed. Hemp seed is a highly functional food ingredient containing 90% of unsaturated fatty acids such as oleic acid, linoleic acid, and linolenic acid, and especially 3% of gamma linolenic acid that plays a role in immunity.

Hemp seeds are nutritious nuts that contain 20 amino acids, including essential amino acids. Since February 2015, the Ministry of Food and Drug Safety in Korea has regulated the THC permissible standards for hemp seeds and hemp seed oil to less than 5mg per 1kg and 10mg per 1kg, and passed three tests for hallucinogen (THC) from seeding, harvesting, and customs clearance. It is distributed after confirming its stability. Seeds of industrial hemp that have been peeled off are used for food and cosmetic purposes in Korea, and hemp seeds have already been selected as one of the world's top 6 super foods by the Times of the United States and others. , Manganese 7mg, Phosphorus 1,160,mg Potassium 859mg, Zinc 7mg, Vitamin A 3800 IU, Vitamin B1 0.4mg Vitamin B2 0.11mg, Vitamin B3 2.8 mg, Vitamin B6 0.12mg, Vitamin D 2,277.5 IU, Vitamin E 90mg. Vitamin B1 and folic acid are 1.7 times that of broccoli, dietary fiber is 1.5 times that of bananas, and calcium is 1.2 times that of eggs. In particular, omega-3 fatty acids, which are contained in large amounts in hemp seeds, are the most noteworthy nutrients. Omega 3 fatty acids, which are lacking in modern people, help blood circulation by lowering bad cholesterol levels. Hemp seeds are known to be good for arthritis and joint pain improvement, weight loss, skin troubles, oxidative stress, hormone regulation, cardiovascular and cerebrovascular diseases, anti-cancer, and arginine rich in senile diseases and constipation. Hemp seeds are imported from China, Canada, France, etc., and can be eaten as seeds or powder, mixed with rice and eaten as multigrain rice, porridge, curry, kalguksu, bibimbap, seasoned chicken, stew, soup, seasoned salad, seasoned vegetables, salad, ice cream, yogurt, and pasta. It can be eaten as a side dish or used as a filling or topping when making cakes, bagels, cookies, etc., or eaten as cereal. Hemp seeds can also be made into milk, such as soy milk, and added to smoothies. Since 30% of the seeds are unsaturated fatty acids, it can be used as oil or salad dressing.

Seaweed fusiforme is a seaweed of the brown algae family, which grows attached to rocks on the seashore. Its body is supported by fibrous roots and its stem is cylindrical. Its leaves are collected and used for food. It contains a lot of inorganic salts such as calcium, iodine, and iron, which prevents hardening of blood vessels, makes teeth healthy and hairy when used, and strengthens the bones of the fetus in pregnant women. Hijiki is rich in dietary fiber, so it is good for constipation, and mucus enhances the digestive movement of the intestines. It is also low in calories, good for obese people, effective for anemia, and rich in calcium and potassium, which is helpful for people with high blood pressure or people who are under a lot of stress. Nutrients in 100g of sea fusiformis include carbohydrate 5.1g, protein 1.3g, lipid 0.3g, ash 4.1g, dietary fiber 1.86g, potassium 1.29g, sodium 228mg, calcium 88mg, phosphorus 32mg, iron 1.4mg, beta-carotene 756ug, niacin 0.3mg, folic acid 145.3ug, vitamins A, B1, B2, B6, C, E, etc. contain several u(m)g. In the days of barley hill, when food was scarce, I mixed a little grain for relief and ate it. At one time, hijiki were so popular that all of them were exported to Japan. Raw hijiki is steamed, then pulverized, and then dried to make hijiki powder. Raw hijiki has about 80% moisture, so 200g of dried hijiki is produced when 1kg is dried. Tot powder can also be purchased from the market (Naver shopping) and used.

Chlorella is a unicellular organism of green algae that grows in fresh water and is a kind of plankton as green algae. Chlorella is a complete food that contains carbohydrates, proteins, and fats, which are the three major energy sources, as well as vitamins and fibers. It contains various nutrients such as protein, chlorophyll, and vitamins, and contains a lot of beta-carotene, which prevents skin aging, antioxidant activity, enhances immunity, improves blood cholesterol, prevents arteriosclerosis, and prevents vascular disease. In addition, chlorophyll, which is 15 times more than vegetables, has the effect of discharging heavy metals or dioxins, and normalizes the immune system to improve atopy. By improving the taste of croella, it was used in processed foods such as green tea, noodles, ramen, bag stew, and pizza. In Japan, it has been established as the most popular health food for a long time. 100g of dried chlorella contains 40-50g of protein, 10-25g of carbohydrate, 10-30g of lipid, 0.03mg of vitamin B, 0.17mg of iron, and 125-2,500mg of chlorophyll, and is rich in essential amino acids lysine and methionine, making it a good microbial protein. considered as a circle. However, it is difficult to digest, so it is used as a food additive, a growth promoter of microorganisms such as lactic acid bacteria, a feed for livestock, a raw material for nutrients, a feed for the early fry in aquaculture, and used to purify water contaminated with aerobic bacteria. The dosage of chlorella is about 8 to 150 mg/day as total chlorophyll.

Rhodiola rosea is a perennial plant of the genus Sedum and narrow-leaved stone flower, and is also called stone flower because it grows on rocks in deep mountains. Rosavin component contained in Rhodiola Rosea is a biological defense substance involved in stress suppression hormone. Rhodiola rosea refers to an outpost or root, which has an excellent effect on the root, is used for medicinal purposes, and is known for its tonic effect. It has been approved as a health functional food by the Ministry of Food and Drug Safety in Korea as good for blood sugar control and fatigue improvement. Rhodiola Rhodiola extract is permitted to be consumed in an amount of 200 to 600 mg per day as Rhodiola Rhodiola extract.

Methyl Sulfonyl Methane (MSM) Di Methyl Sulfone, (CH ₃ ) ₂ SO ₂ ) is an organosulfur compound, also called dietary sulfur. MSM is a substance that exists in nature and is composed of sulfur-oxygen-methyl (CH3) groups, and is released into the atmosphere through respiration by marine organisms such as bacteria, algae, and phytoplankton. It is oxidized to MSM by atmospheric ozone and high-energy ultraviolet light. MSM is naturally present in vegetables, grains, and milk in trace amounts, but insufficient supply of sulfur required by the human body can lead to chronic diseases such as obesity, cancer, arthritis, and fibromyalgia. The Ministry of Food and Drug Safety (MSM) recognized it as a functional raw material for health functional foods that can help joint and cartilage health as an organosulfur compound containing sulfur. The daily recommended intake is 1.5g-2g. Intake of dietary sulfur helps to manage joint health by enriching collagen in the human body, strengthening cartilage function, and relieving joint inflammation and pain caused by it. In addition, it increases cell permeability to discharge toxins and waste products, has antioxidant effects, blocks pain transmission nerves, prevents nerve cell damage, and has effects such as repair and treatment of somatic tissue. Dietary sulfur is contained in garlic, onions, chives, and allium vegetables with high sulfur content, as well as eggs, milk, and protein foods.

As for the prior art related to soy sauce, Korea Patent Publication No. 10-2009-0099939 (Method for producing soy sauce or soybean paste using chitooligosaccharide with high absorption rate in the body) is made by passing a chitooligosaccharide solution in which chitosan is decomposed using an enzyme through an ultrafiltration membrane. It relates to a method for producing soy sauce and soybean paste by using a chitooligosaccharide solution in which chitooligosaccharide having a molecular weight of 13,000 or less with high body absorption is distributed as water for making soy sauce and soybean paste. By using chitooligosaccharide with high bioabsorption rate produced according to the present invention in the production of soy sauce and soybean paste, soy sauce having various physiological activities such as anticancer activity, antibacterial activity, cholesterol improvement activity and hypertension inhibition activity by enhancing immunity and activating cells Alternatively, it is possible to prepare soybean paste. Korean Patent Registration No. 10-1399276 (Method for producing short-term aged soy sauce and short-term aged soy sauce prepared by the above method) discloses (a) Bacillus licheniformis in boiled soybeans, Bacillus subtilis and agar Inoculating and fermenting Aspergilus oryzae and then drying to prepare soybean grain meju; (b) preparing rice bran koji by inoculating rice bran with Aspergillus oryzae and fermenting; And (c) adding salt water to a mixture of the soybean paste prepared in step (a) and rice bran koji prepared in step (b) in a weight ratio of 8.5 to 9.5: 0.5 to 1.5, followed by aging. It relates to a method for producing short-term aged soy sauce characterized in that it is produced and the short-term aged soy sauce produced by the above method.

Korean Patent Publication No. 10-1999-009390 (Healthy soy sauce with chitosan and minerals added) discloses that a mineral liquid containing chitosan and calcium is 3-12% by weight within the range of maintaining the original taste and flavor of soy sauce. added When chitosan is added, since chitosan does not dissolve in water, it can be dissolved in vinegar acid and then mixed with calcium mineral liquid as disclosed in Patent Publication No. 96-16920. For this purpose, it is used in a saturated solution until chitosan is no longer dissolved in vinegar acid.

Korean Patent Registration No. 10-1237338 (method of manufacturing low-sodium kelp soy sauce) includes washing kelp; Preparing a kelp extract by adding the washed kelp to water and heating at 98 ° C to 102 ° C for 22 to 26 hours; It relates to a method for producing low-salt kelp soy sauce, comprising the steps of concentrating the kelp extract to prepare kelp extract and mixing the kelp extract and soy sauce to prepare low-salt kelp soy sauce. Other technologies related to the manufacturing method of soy sauce have been disclosed, but they are different from the technical configuration of the present invention.

Korean Patent Publication No. 10-2009-0099939 Korea Patent Registration No. 10-1399276 Korea Patent Registration No. 10-1399276 Korean Patent Publication No. 10-1999-009390 Korea Patent Registration No. 10-1237338

When Bacillus subtilis and Hwanggukgyun are added to soybean meju, aspergillus proliferates, soybean proteins are hydrolyzed by protease to produce peptides and amino acids, and starch is hydrolyzed by amylase to form compounds with flavor components. will make When fermented meju is dispersed in salt water as described above, compounds such as peptides and amino acids of flavor components and alcohol, ketones, aldehydes, volatile acids, esters, and phenols of flavor components remain in the soy sauce to give a unique taste and aroma. . However, during the maturation period, soy sauce has a savory taste, and the compound of the flavor ingredient decreases, and the compound and the biogenic amine compound that cause an unpleasant odor (a thick fishy smell) remain and the smell gets worse. Therefore, it is important to suppress the generation of these unpleasant odor compounds and to increase the content of amino nitrogen compounds and flavor component compounds that give a savory and sweet taste. In the meantime, hemp seeds contain rich nutrients, antioxidants and functional ingredients, but have only been used in a limited way. Therefore, it was considered to apply hemp seeds grown as a specialty of the Andong region to soy sauce.

It is important for soy sauce to suppress the production of compounds that cause unpleasant odors and to increase the content of amino nitrogen compounds and flavor component compounds that give a savory and sweet taste. More specifically, adding yeast bacteria and hemp seeds to soybean meju for first and second fermentation, dispersing the fermentation broth in a saline solution to ferment and mature the hydrolyzate of peptides, amino acids, and flavor components in a soy sauce solution, It is a method for producing soy sauce containing hemp seeds, which consists of adding hijiki, croella, rhodiola or MSM to a soy sauce solution and then aging to make soy sauce.

The present invention eliminates unpleasant odors by including seaweed and functional substances during aging of soy sauce, and increases the content of flavor components to provide delicious soy sauce rich in nutrients, health functionalities, and antioxidants.

The soy sauce of the present invention can provide soy sauce rich in nutritional components such as protein, fiber, minerals, and vitamins, various health functional components, and antioxidant components. The present invention provides delicious soy sauce by increasing the content of amino nitrogen and total nitrogen, which are taste components, and suppressing the generation of components causing unpleasant odors and biogenic amine compounds.

1 shows a manufacturing process diagram of the present invention.
Figure 2 shows the antioxidant activity of the liver of the present invention.
Figure 3 shows the total nitrogen and amino nitrogen of the liver of the present invention.
Figure 4 shows the content of the biogenic amine of the soy sauce of the present invention.
5 is a reference diagram of the production of hemp seed-containing soy sauce of the present invention.

The present invention relates to a method for preparing soy sauce containing hemp seeds. in more detail

First and second fermentation by adding Nuruk bacteria and hemp seeds to soybean meju, dispersing the fermentation broth in a saline solution to ferment and ripen the hydrolyzate of peptides, amino acids, and flavor ingredients in soy sauce solution, and adding hijiki to soy sauce solution It is a method for producing soy sauce containing hemp seeds, which consists of adding croella, rhodiola or MSM, and then aging to make soy sauce.

1) Fermentation and ripening stage of steamed soybeans

(a) Soak yellow soybeans in purified water at 28-32℃ for 6-12 hours, then separate them, put them in a steamer, and steam them at 120-122℃ for 25-35 minutes.

(b) After cooling the steamed soybeans to 65 ~ 75 ℃, and then grinding them, Bacillus licheniformis or B. subtilis among Bacillus subtilis excellent in protein and starch decomposition ability The culture medium is inoculated at 0.8~1.2w% of the weight of each steamed soybean, and 1~5w% of hemp seed is added, followed by primary fermentation at 28~32℃ for 36~40 hours. In the above, hemp seeds were used by finely pulverizing the kernels from which the outer husk was removed to 10 mesh or less.

(c) Secondary inoculation of Aspergillus duck material (A. oryzae) seedlings at 0.1 to 0.4% of the weight of soybeans among H. Secondary fermentation is carried out again at 28 to 32 ℃ for 36 to 40 hours. 2) Dispersion of soybean salt solution and separation of flavor components

Soybeans aged by primary fermentation with Bacillus subtilis and soybeans aged by secondary fermentation with Bacillus spp. are combined and dispersed in 18-22% (w/v) saline solution. 1st and 2nd fermentation Aged soybeans and salt solution are mixed in a weight ratio of 0.8~1.2 : 2.5~3.5, and then fermented for 100~180 days. The hydrolyzed peptides, amino acids and flavor components are extracted and remain as saline solution. In addition to the peptides and amino acids remaining in the saline solution, compounds such as alcohol, ketones, aldehydes, volatile acids, esters, and phenols as flavor components remain in the soy sauce to give a unique taste and aroma.

3) Aging of saline solution and soy sauce

The saline solution is separated, the ingredients are removed, functional ingredients are added to the saline solution containing flavor components, and soy sauce is made by aging. To 100% (w/v) soy sauce solution, 0.1-1 w% of fusiformis extract, 0.1-1 w% of chlorella or extract, 0.1-0.5 w% of rhodiola or extract, and 0.1-0.5 w% of MSM were added at 25-32 ° C. After aging for 1 to 3 months, it is filtered to make soy sauce.

<Example 1>; soy sauce production

Yellow beans were soaked in purified water at 30 ° C for 8 hours, then separated, put in a steamer and steamed at 121 ° C for 30 minutes. The steamed soybeans were cooled to 70 ° C, then pulverized, inoculated with 0.4 w% of B. licheniformis culture medium and 0.2 w% of B. subtilis culture medium based on the weight of the steamed soybeans, and added 1 w% of hemp seeds to 36 °C at 30 ° C. It was first fermented for an hour. A. oryzae seedlings were secondly inoculated with 0.4% of soybean weight to the above primary fermentation culture, and then secondary fermentation was performed at 30° C. for 36 hours. As described above, the first and second fermentation aged beans were combined and mixed with 18% (w / v) saline solution in a 1: 3 ratio, dispersed in the saline solution, and then fermented and aged at 30 ° C. for 100 days. Remove the dry ingredients from the saline solution, add 0.5 w% of fusiformis extract to 100% (w/v) saline solution containing flavor components, and age at 29 ° C for 1 month. was manufactured. Peptides, amino acids, and flavor components of fermented soybeans are hydrolyzed and extracted, and remain in soy sauce to provide excellent flavor.

<Example 2>; soy sauce production

Bacillus subtilis 1.0 w%, Hwanggukgyun 0.5 w%, Hemp seed 2 w%, 1st and 2nd fermentation 38 hours, saline solution 20% (w/v), fermented aging 150 days, fusiformis extract 0.5 w%, chlorella extract 0.5 w% was added and the same as in Example 1 except for aging for 2 months.

<Example 3>; soy sauce production

Bacillus subtilis 1.2 w%, Hwanggukgyun 0.6 w%, Hemp seed 3 w%, 1st and 2nd fermentation 40 hours, saline solution 22% (w/v), fermented aging 180 days, hijab extract 0.5 w%, MSM 0.5 w%, It was the same as Example 1 except for aging for 3 months.

<Comparative Example 1>

It was the same as in Example 1 except for 1.5w% of Nuruk bacteria, 20% (w / v) of saline solution, 72 hours of first and second fermentation, and aging for 2 months.

<Comparative Example 2>

It was the same as Example 1 except for 2.0w% of Nuruk bacteria, 22% (w/v) of saline solution, 72 hours of first and second fermentation, and aging for 2 months.

Mixing Ratio by Soy Sauce Manufacturing Process division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Steamed fermentation boiled beans 100 100 100 100 100 bacillus subtilis 0.8w% 1.0w% 1.2w% - - hemp seeds One 2 3 1st fermentation 36 hours 38 hours 40 hours - - Gukgyun Hwang 0.4w% 0.5w% 0.6w% - - 2nd fermentation 36 hours 38 hours 40 hours - - Aspergillus - - - 1.5% 2.0% fermentation time - - - 72 hours 72 hours soy sauce aging saline solution 18w/v% 20w/v% 22w/v% 20w/v% 22w/v% fermentation aging 100 days 150 days 180 days 150 days 150 days seaweed 0.5 0.5 0.5 - - Kyungcheon Hong 0.5 - - - - chlorella - 0.5 - - - MSM - - 0.5 - - Aging period (months) One 2 3 2 2

Soy sauce was prepared and aged as in Examples 1 to 3 and Comparative Examples 1 to 2, and the quality was compared. As for quality indicators, antioxidant activity, nitrogen content, biogenic amine compounds (histamine, tyramine) and sensory tests were conducted as follows.

<Test Example 1>; Antioxidant activity evaluation

Samples for measuring antioxidant activity (total polyphenol content, total flavonoid content, DPPH radical scavenging activity) of the liver of Examples 1, 2, and 3 and Comparative Examples 1 and 2 were treated as follows. . 100 mg of soy sauce of the sample was centrifuged (13000 rpm, 4 ° C, 5 minutes) in a mixed solvent of 1 mL methanol using a mixer mill (Mixer mill, Retsch MM400, Germany). The supernatant was filtered and used as a sample.

Total polyphenol content was measured according to the Folin-Denis method. After adding and mixing 0.1 mL of Folin-Ciocalteu's phenol reagent and 1.4 mL of distilled water to 0.2 mL of the sample, 0.3 mL of 20% Na ₂ CO ₃ was added and left in the dark for 20 minutes, and the absorbance was measured at 765 nm. The total polyphenol content was calculated and performed by gallic acid (mM/g) standard curve, and the results of triplicate experiments are shown.

The scavenging activity for DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical was Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free radical method to evaluate antioxidant activity. It was measured by modifying the method of Lebenson Wiss Technol 28: 25-30.). 0.2 mL of the sample was added to 1 mL of 0.2 mM DPPH solution dissolved in 70% ethanol, mixed well, left in the dark at room temperature for 30 minutes, and then absorbance was measured at 517 nm. The scavenging activity was calculated according to the formula below and expressed as a percentage.

DPPH radical scavenging activity (%)??= (A - B)/A × 100 ?狼司?

A: control absorbance, B: sample absorbance

ABTS radical scavenging ability was measured by ABTS (2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid; Sigma-Aldrich, St. Louis, MO, USA) measured by diluting the sample with 10 times distilled water. Radical scavenging ability was measured by the method of Pellegrin et al. (1998). After mixing 7.4 mM of ABTS and 2.6 mM of potassium persulfate in equal proportions and leaving it in the dark for one day to form ABTS cations, the mixture was diluted with 1×PBS to obtain an absorbance value of 0.70±0.02 at 732 nm. 10 μL of the extract sample was added to 190 μL of the diluted ABTS solution, allowed to stand for 60 minutes, and then absorbance was measured at 732 nm.

The results of total phenol content (mg/ml), total flavonoid content (mg/ml), DPPH radical scavenging activity (%), and ABTS radical scavenging activity (%) are shown in Table 2 below.

Antioxidant activity of liver division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Total phenol content (mg/ml) 11.1 11.7 12.1 6.2 6.5 DPPH radical scavenging activity (%) 36.7 41.2 41.8 21.5 21.1 ABTS radical scavenging activity (%) 19.3 19.5 19.8 11.7 11.9

From the above results, the antioxidant activities of Examples 1 to 3, in which hemp seeds, seaweed, and functional ingredients were added during soy sauce aging, and Comparative Examples 1 to 2, which were aged without adding them, were compared. There was a difference of 79% to 86% in total polyphenols, 73% to 94% in DPPH radical scavenging activity, and 64% to 66% in ABTS radical scavenging activity. Therefore, it is believed that the reason why the antioxidant activity of the soy sauce of the present invention increased was because hemp seeds, seaweeds, and functional substances were added.

<Test Example 2>; Total and Amino Nitrogen Contents in Soy Sauce

For the total nitrogen content, 1 g of the sample was digested with a decomposer (Foss Digester 2020), distilled using a Foss Kjeltec System2400, and then titrated to obtain the amount by converting the number of mL of 0.1 N-HCl to total nitrogen. .

Total nitrogen and amino nitrogen content (mg%) division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 total nitrogen 1.67 1.71 1.82 1.38 1.35 amino nitrogen 451 452 461 401 403

The total nitrogen content of soy sauce in the Korea Food Standards (Ministry of Food and Drug Safety) is regulated to be 0.7% or more. In Example 2, compared to Comparative Example 1, the total nitrogen content was 22.6% to 31.8%, and the amino nitrogen content was 12.4% to 14.4% at the same fermentation period of 2 months. Therefore, it can be seen that the soy sauce of the present invention is a high-quality soy sauce with a high content of total nitrogen or amino nitrogen, which is the main component of the delicious taste.

<Test Example 3>; Biogenic Amine Compound

Biogenic amine compounds, represented by histamine and tyramine, are nitrogenous compounds produced by enzyme action and amino acid decarboxylation action of microorganisms when proteins are fermented by amino acid decarboxylase action of microorganisms. , salted fish, cheese, etc. It has been reported that excessive intake causes diarrhea, abdominal pain and high blood pressure, promotes the secretion of tears, hypersecretion of saliva, increases respiration and increases blood sugar, and also induces migraines. The Korean Ministry of Food and Drug Safety is also seeking ways to reduce biogenic amines from various angles.

The US FDA has set the safety standard for histamine at 500mg/kg or less. Among the biogenic amine compounds, histamine and tyramine were measured and shown in Table 4 below.

Biogenic Amine Compound (unit; unit: ppm) division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 histamine 38.1 37.6 38.6 56.5 57.4 Tyramine 24.1 23.5 25.2 32.3 34.8

When comparing soy sauce aged for 2 months with Comparative Examples 1 to 2 in Examples 1 to 3 of the present invention, histamine was reduced by 50.2 to 48.7% and tyramine by 37.4 to 38%. Therefore, it can be seen that the soy sauce of the present invention contains less biogenic amine content than commercial products or comparative examples, and thus the quality is excellent.

<Test Example 4>; sensory test

For the soy sauces prepared in Examples 1 to 3 and Comparative Examples 1 and 2, 20 well-trained food panelists (10 males and 10 females each) evaluated the appearance, smell, overall taste, saltiness, savory taste, and preference. Sensory evaluation was performed on a 5-point scale (4 points or more; very good, 3 points or more; excellent, 3 points or less; average). The results are shown in Table 5 below.

Sensory evaluation result division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Exterior 4.12 4.15 4.12 3.99 3.97 smell 4.11 4.15 4.18 3.41 3.53 salty taste 4.01 4.03 4.05 3.18 3.16 Umami 4.24 4.22 4.26 4.06 3.98 preference 4.21 4.23 4.27 3.98 3.99

From the above results, it is understood that the examples of the present invention have no significant difference in appearance compared to the comparative examples, and the smell is good because the present invention has a low content of ammonia nitrogen. In terms of taste and preference, it is judged to be good because the present invention uses less salt and uses hijiki, chlorella, rhodiola or MSM as sub-materials.

The soy sauce of the present invention is high in amino nitrogen and total nitrogen content, which are taste components, and is rich in nutrients such as protein, fiber, minerals, and vitamins, various health functional components, and antioxidant components. High quality soy sauce can be provided. there is. Therefore, there is industrial applicability.

Claims (5)

Steps of first and second fermentation by adding Nuruk bacteria and hemp seeds to soybean meju, dispersing the fermentation broth in a saline solution to ferment and ripen hydrolysates of peptides, amino acids, and flavor ingredients in soy sauce solution, and adding hijiki to soy sauce solution A method for producing soy sauce containing hemp seeds, comprising the steps of adding croella, rhodiola or MSM, and then aging to make soy sauce. The method of claim 1, wherein the fermentation and aging step of the washed soybeans is (a) soaking pollack in purified water at 28 to 32 ° C for 6 to 12 hours, and then separating and putting it in a steamer and steaming at 120 to 122 ° C for 25 to 35 minutes (b) cooling the matured soybeans to 65-75 ° C, grinding them, and then inoculating Bacillus licheniformis or Bacillus subtilis culture solution at 0.8-1.2w% of the weight of the steamed soybeans, Adding 1 to 5 w% of hemp seeds and primary fermentation at 28 to 32 ° C for 36 to 48 hours; A method for producing soy sauce containing hemp seeds comprising the steps of second inoculation at 0.4 to 6% by weight and secondary fermentation at 28 to 32 ° C for 36 to 48 hours. The method of claim 1, wherein the fermentation and aging of the hydrolyzate is performed by mixing the first fermentation liquid and the second fermentation liquid in a 18 to 22% (w / v) saline solution at a weight ratio of 0.8 to 1.2: 2.5 to 3.5, and then 100 to 180 Method for producing soy sauce containing hemp seeds by fermenting for a day and dispersing the fermentation broth in a saline solution to ferment and mature hydrolysates of peptides, amino acids and flavor components into soy sauce solution The method of claim 1, wherein the aging of the soy sauce solution is performed by removing the ingredients from the saline solution and adding 0.1 to 1 w% of hijiki, 0.1 to 1 w% of chlorella, and rhodiola rosea to 100% (w/v) soy sauce solution containing flavor components. Method for producing soy sauce containing hemp seeds, comprising the steps of making soy sauce by adding any one or two or more selected from 0.1 to 0.5 w% or MSM and aging at 25 to 32 ° C for 1 to 3 months Soy sauce made by the method of any one of claims 1 to 4

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