KR20230103480A - Manufacturing method for soybean paste dressing sauce - Google Patents

Abstract

The present invention relates to a method for manufacturing a traditional soybean paste dressing sauce, and to provide a method for manufacturing a traditional soybean paste dressing sauce with improved antioxidant effect and palatability due to improved flavor.
The present invention is a process of preparing walnut meju by mixing boiled beans and walnut fruits in a weight ratio of 9: 1; Obtaining an extract by mixing dried loofah fruits, dried beets, and water in a weight ratio of 0.5: 0.5: 9 and then heating and concentrating at 100 to 120 ° C for 6 to 8 hours; Adding salt to the extract to obtain brine with a salinity of 16 to 18%; Mixing the walnut meju and brine prepared using the extract at a weight ratio of 1:3 to 1:5 and primary fermentation at a temperature of 15 to 20 ° C. for 40 to 60 days; After the first fermentation process, the meju corresponding to the solid part is separated from the liquid phase, pulverized, and the second fermentation process is carried out at 20 ~ 30 ℃ for 3 ~ 6 months; 20-30 wt% mayonnaise, 20-30 wt% oligosaccharide, 20-30 wt% purified water, 5-10 wt% sesame, 5-10 wt% walnut oil, 5-10 wt% sugar, 5-10 wt% vinegar The process of obtaining 100% by weight of the total dressing mixture through a formulation comprising; A homogenization process in which the dressing mixture is stirred for 15 to 30 minutes at a temperature condition of 50 to 70 ° C. and a rotational speed of 50 to 150 rpm after being put into a homogenizer; Obtaining 100% by weight of the soybean paste dressing mixture through a formulation comprising 10 to 25% by weight of traditional soybean paste subjected to secondary fermentation and 75 to 90% by weight of dressing mixture subjected to mixing and homogenization; The soybean paste dressing mixture is homogenized by stirring for 30 to 60 minutes at a temperature condition of 50 to 70 ° C and a rotation speed of 100 to 200 rpm after being put into a homogenizer; It is characterized in that it comprises a; process of sterilizing the soybean paste dressing mixture subjected to the mixing and homogenization process at a temperature condition of 90 to 110 ° C for 10 to 50 minutes.

Description

Manufacturing method of traditional soybean paste dressing sauce {Manufacturing method for soybean paste dressing sauce}

The present invention relates to a method for manufacturing a traditional soybean paste dressing sauce, and more particularly, to provide a method for manufacturing a traditional soybean paste dressing sauce with improved antioxidant effect and palatability due to improved flavor.

In general, doenjang is Korea's representative semi-solid fermented soybean food using fermented soybeans made by naturally inoculating microorganisms in boiled soybeans, and has occupied an important position on Korean dining tables for a long time.

Doenjang is an excellent seasoning food with nutrients such as protein, carbohydrates, and fat derived from soybeans. It is known that phosphorus protein exhibits various physiological activities because it is composed of decomposition products produced by the action of microorganisms and substances newly produced by the action of microorganisms during the fermentation process.

In addition, doenjang has been reported through research to have beneficial effects on the human body, such as anticancer effect, antioxidant effect, strengthening liver function and preventing high blood pressure. Or, in order to spread seasonings abroad, many types of food and seasonings are being developed to fit the current food culture.

The traditional manufacturing method of soybean paste, which is one of Korea's traditional fermented foods, is to wash beans, soak them in water and soak them, then boil and crush them, put the crushed beans in a mold and compress them to form meju, and mold the molded meju at room temperature. Fermented for a certain period of time, the fermented meju, salt and water are mixed and left for a certain period of time, so that the liquid part is used for soy sauce production and the remaining solid part is made into soybean paste. In this process, the taste of soybean paste is increased. Various sub-materials are also added for this purpose.

Soybean, which is the raw material of doenjang, contains 38% of protein, so it has the highest protein content among grains and 18% of fat content, making it known as a nutritious food. In particular, soybean protein has a high utilization rate in the body and is evaluated as being comparable to animal protein.

In addition, it is known that soybeans, which are the raw material of doenjang, are also rich in unsaturated fatty acids such as linoleic acid and linoleic acid. These unsaturated fatty acids prevent an increase in the amount of cholesterol in the blood and at the same time dissolve cholesterol in the walls of arterial vessels, so it is said that they can achieve a good effect in preventing adult diseases. Therefore, the nutritional value of doenjang made with soybeans as the main ingredient can be guessed.

As such doenjang has recently been proven in various ways along with its status as a traditional Korean food, many people cook and eat foods using doenjang at home or purchase and eat foods that are sold. Dishes using soybean paste that have been handed down from the past include soybean paste stew and seasoned soybean paste vegetables.

However, as for the food using soybean paste as described above, various foods have not been developed other than cooking or cooking and selling foods such as soybean paste stew or seasoned soybean paste, and also the range of use of soybean paste. There is a problem that it does not satisfy the eating habits of consumers who are changing in line with the well-being trend, which is the trend of the times, because it is extremely limited.

In addition, since doenjang is made using soybeans left over from making soy sauce, the quality of doenjang, that is, the nutrition and unique flavor of doenjang, is poor, and the salt content is high, making the taste and smell irritating, so it is not suitable for foreigners' taste. There is a problem that we are not even given an opportunity to publicize our traditional food culture. Therefore, it is required to develop a food that meets the tastes of modern people with a softer flavor while retaining the unique taste and smell of soybean paste.

On the other hand, walnut (Juglans sinensis) is widely distributed all over the world, and is a nut food enjoyed by many people, and is a plant with great agricultural value. Walnut (Juglans sinensis) is a fruit of a deciduous broad-leaved tree belonging to the genus Juglans regia L. of the Juglandaceae family. Also called About 10 species of walnut are the main species worldwide, including the Persian walnut (J. sinensis).

Until now, numerous experiments have shown that walnuts are mainly composed of alpha-linolenic acid (ALA), an unsaturated fatty acid omega-3, along with various phenolic components, and are rich in vitamins B1 and B2. has been widely used as

In particular, walnuts have been reported to exhibit antibacterial, antioxidant, antimutagenic and anticancer activities because they contain many phenolic components, and among the phenolic components, it has been reported that a large amount of Juglone component exists.

Loofah et al (also known as Loofah cucumber, Cheonraksa, Cheonra, and Sugwarak) are annual vines belonging to the dicotyledonous gourd family. Immature fruits are used for food, but mature fruits are rich in fiber. As a result, it has been used as a shoe mat, a hat inside, and a scrubbing brush for washing.

In addition, other than scrubbers contain sodium nitrate and saponin, gibberlin, calactose, xylose, etc., which are insoluble in water, and fibers other than loofah contain xylan, mannan, calactan, lignin, etc. to clear phlegm and relieve coughing. It has a calming effect, so it is useful for the treatment of asthma, tuberculosis, and sinusitis. In addition, other than loofah, it is cold in nature, so it lowers the heat of hot blood and promotes blood circulation. It is also known to have anti-inflammatory properties.

Beta (Beta vulgaris) is also called persimmon, root crop, iris bean, and fire flower, and is a dicotyledonous plant.

Beets are known to contain many natural minerals and vitamins, such as niacin, lipids, potassium, calcium, iron, vitamin A, vitamin C, phosphorus, carotene, folic acid, and retinol. It contains a large amount of functional substances that act as antioxidants, such as polyphenols and folic acid.

In particular, the beet has a high content of folic acid and iron to generate or activate red blood cells, and has an effect of purifying the blood by helping to supply oxygen in the blood.

In addition, it not only has an excellent effect on anemia by enhancing blood circulation, but also helps to create and activate female hormones, which is good for women's menstrual disorders and anemia. It is known to be excellent in aging, anemia, stress, vision recovery, cell replication, and detoxification.

However, walnuts, loofahs, and beets provide beneficial effects on health, but have not been developed as various functional foods due to their inability to harmonize well with other ingredients.

Walnuts, scrubbers, and beets, which have a high antioxidant effect and provide excellent flavor and texture, are used in traditional Korean fermented foods to enhance palatability, increase health promotion efficacy and product value, and promote the excellence of traditional Korean foods to the world. It takes effort to sleep.

Republic of Korea Patent Registration No. 10-1459839 (registered on November 3, 2014) Republic of Korea Patent Registration No. 10-2116124 (registered on May 21, 2020) Korean Registered Patent No. 10-0940061 (registered on 2010.01.26.)

The present invention has been made to solve the problems of the prior art as described above, and provides Korean traditional fermented foods and seasoning sauces using walnuts that have various health-promoting effects and provide a nutty flavor, but have excellent antioxidant effects. It is an object of the present invention to provide traditional soybean paste including beets, loofah fruits, and walnuts that improve palatability and provide health promotion effects by utilizing Schisandra chinensis enzyme and a soybean paste dressing source using the same.

In order to achieve the above object, the present invention is a process of preparing walnut meju by mixing boiled beans and walnut fruits in a weight ratio of 9: 1; Obtaining an extract by mixing dried loofah fruits, dried beets, and water in a weight ratio of 0.5: 0.5: 9 and then heating and concentrating at 100 to 120 ° C for 6 to 8 hours; Adding salt to the extract to obtain brine with a salinity of 16 to 18%; Mixing the walnut meju and brine prepared using the extract at a weight ratio of 1:3 to 1:5 and primary fermentation at a temperature of 15 to 20 ° C. for 40 to 60 days; After the first fermentation process, the meju corresponding to the solid part is separated from the liquid phase, pulverized, and the second fermentation process is carried out at 20 ~ 30 ℃ for 3 ~ 6 months; 20-30 wt% mayonnaise, 20-30 wt% oligosaccharide, 20-30 wt% purified water, 5-10 wt% sesame, 5-10 wt% walnut oil, 5-10 wt% sugar, 5-10 wt% vinegar The process of obtaining 100% by weight of the total dressing mixture through a formulation comprising; A homogenization process in which the dressing mixture is stirred for 15 to 30 minutes at a temperature condition of 50 to 70 ° C. and a rotational speed of 50 to 150 rpm after being put into a homogenizer; Obtaining 100% by weight of the soybean paste dressing mixture through a formulation comprising 10 to 25% by weight of traditional soybean paste subjected to secondary fermentation and 75 to 90% by weight of dressing mixture subjected to mixing and homogenization; The soybean paste dressing mixture is homogenized by stirring for 30 to 60 minutes at a temperature condition of 50 to 70 ° C and a rotation speed of 100 to 200 rpm after being put into a homogenizer; It provides a method for producing a traditional soybean paste dressing sauce comprising a; process of sterilizing the soybean paste dressing mixture subjected to the mixing and homogenization process at a temperature condition of 90 to 110 ° C. for 10 to 50 minutes.

According to the manufacturing method of the traditional soybean paste dressing sauce according to the present invention, the flavor of traditional fermented food is improved to suit the tastes of various modern people to improve palatability, and in particular, in addition to the lactic acid bacteria of fermented food, excellent antioxidant performance according to additive materials is obtained. It can provide health promotion effect.

In addition, through the development of a dressing source based on soybean paste, there is an effect of improving the taste of food through healthy natural fermented food without using chemical seasonings.

1 is a process flow chart for a method for manufacturing a traditional soybean paste dressing sauce according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to preferred embodiments and accompanying drawings of the present invention, but the same reference numerals in the drawings will be described on the premise that they refer to the same components.

When it is said that any one component "includes" another component in the detailed description of the invention or in the claims, it is not construed as being limited to the component alone unless otherwise stated, and other components are not included. It should be understood that more can be included.

1 shows a process flow chart for a method for manufacturing a traditional soybean paste dressing sauce according to an embodiment of the present invention.

As shown in Figure 1, the traditional soybean paste dressing sauce according to the present invention, the manufacturing process of traditional meju including walnuts (S11 to S17) → the manufacturing process of functional brine (S21 to S24) → the manufacturing process of traditional soybean paste (S31 ~S33) → dressing sauce base manufacturing process (S41 ~ S42) → traditional soybean paste dressing sauce manufacturing process (S51 ~ S54).

1. Manufacturing process of traditional meju including walnuts (S11 ~ S17)

1) Preparation of walnut material (S11)

After removing the outer shell of the walnut, the walnut fruit is separated, and the separated walnut fruit is immersed in hot water at 50-60 ° C for 20-40 minutes to remove the bitter taste of the walnut. Then, the walnut fruit is completely dried in sunlight for 2 to 5 days to prepare the walnut material.

2) Increase of beans (S12)

After cleaning the soybeans, remove foreign substances and damaged beans to prepare the ingredients. Soybeans are green soybeans produced during Chuseok that have become yellow after ripening.

Thereafter, beans and water are immersed for 10 to 12 hours at a ratio of 1:3 by weight to perform a process of calling beans. As a result, beans soaked in water usually increase in volume by 2 to 2.5 times.

The soaked beans are put in a cauldron and boiled. At this time, beans and water are mixed in a ratio of 1:2 to 3 by weight and heated over high heat for 1 hour → medium heat for 1 hour → low heat for 2 hours while stirring so that they do not burn to the bottom. do.

If the soybeans are undercooked, germs cannot properly penetrate during the fermentation stage, so that fermentation does not occur properly.

Also, the spores of Bacillus live and are involved in the fermentation of meju. Therefore, heat treatment to the extent of killing spores in a pressure cooker should be avoided.

In this way, after the steaming step of the beans is completed, the boiled beans are scooped out of the cauldron and placed on a sieve to remove moisture.

3) Mix of boiled beans and walnuts (S13)

Boiled beans and walnut fruits obtained in the steaming step of the beans are mixed. At this time, the mixing ratio of boiled beans and walnut fruits is preferably made in a weight ratio of 9: 1.

If the walnut fruit is contained more than the above weight ratio, there is a problem that the fermented meju is not well fermented as the content of boiled beans decreases, and if the walnut fruit is contained less than the above weight ratio, the nutty flavor and antioxidant effect of the walnut are reduced. This is not desirable as the differentiation disappears.

4) Crushing of Boiled Soybean and Walnut Mixture (S14)

The boiled soybean and walnut mixture obtained from the above process is put into a grinder and then pulverized to a particle size of 100 to 200 mesh. At this time, it is preferable that the grinding process is performed before the warmth of the boiled beans cools down, and the walnut powder is deeply penetrated and mixed with the grinding of the boiled beans.

5) Molding of Meju (S15)

Meju is molded using a mixture of boiled beans and walnuts that have undergone a grinding process. The shape is not limited, but a hexahedral shape is usually formed, and meju can be molded by putting it in a molding mold and pressing it.

At this time, if the meju is molded too large, it does not dry well, so the size must be appropriately molded. In Jeolla Province, it is usually molded into a wooden needle shape of about 15 × 15 × 20 cm, and in Gyeonggi Province, it is about 15 × 15 × 8 cm. It is molded in a flat shape, and it is preferable that meju according to the present invention be molded within the range of 10 to 20 cm × 10 to 20 cm × 10 to 20 cm in width × length × height, respectively, in consideration of easy drying conditions. .

6) Drying Meju (S16)

Meju molded in the above process is dried for 3 to 4 days at room temperature of 25 ~ 30 ℃ with good ventilation to remove moisture on the surface of meju, since bacteria that are harmful to the body can multiply and produce toxins if the surface of meju is not dried. A drying process takes place.

7) Fermentation of meju (S17)

Meju dried in the above process is fermented, which is tied with rice straw and suspended and fermented by natural microorganisms at room temperature of 25 to 30 ° C for about 1 month, which is also called floating. Alternatively, it may be fermented for 10 to 15 days in a culture room maintained at a temperature of 30 ° C. At this time, the surface of meju is cracked, and molds such as Mucor, Rhizopus, and Aspergillus grow in these cracks and surfaces, and bacteria of the genus Bacillus derived from rice straw and beans grow inside meju and produce enzymes such as protease.

2. Manufacturing process of functional saline (S21 ~ S24)

1) Preparation of materials (S21)

Wash loofah fruits and beets in clean water and cut them into 0.5 to 1 cm thick to prepare the ingredients. In addition, in the process of harvesting the loofah fruit, the loofah sap comes out on the cut surface of the stem, and the loofah sap is received and prepared in a separate container.

2) Drying of materials (S22)

After putting the loofah fruits and bits prepared in the material preparation process (S21) into the dryer, they are first dried for 1 to 2 hours under conditions of humidity of 85 to 95% and temperature of 60 to 70 ° C, and then the humidity and temperature Lower the humidity and the secondary drying for 3 to 4 hours under the conditions of 30 ~ 40% humidity and 50 ~ 60 ℃ temperature, and then lower the humidity and temperature further to 7 ~ 8 hours under the conditions of 1 ~ 3% humidity and 30 ~ 40 ℃ temperature It goes through a 3rd drying process during

Drying the ingredients in three stages while gradually lowering the humidity and temperature in this way is to keep the original taste, aroma, and color of each natural material as much as possible and to completely dry it while preventing the destruction of nutrients. If the ingredients are not dried under the conditions, the original color of the material is changed or the green smell and bitter taste are not removed, which is not good because the palatability is poor.

3) Extraction of materials (S23)

The dried material of the loofah and bits obtained in the drying process of the material (S23) is extracted through a heating and concentration process. At this time, the dried loofah, dried beets and water are mixed in a weight ratio of 0.5: 0.5: 9, heated and concentrated for 6 to 8 hours at 100 to 120 ° C, and then filtered through 80 to 100 mesh to obtain an extract.

Preferably, the concentration process is preferably heated to the point of evaporation of 10 to 20% of the water in the extract.

If the extraction process is lower than the heating temperature or the heating time is short, the extraction process of the loofah and the beetroot does not proceed sufficiently to provide a rich flavor, and if the heating temperature is higher than the heating temperature or the heating time is long, the extract is excessively It is not good because it can become thick and bitter.

4) Preparation of functional saline (S24)

Sea salt is mixed with loofah and beet extract obtained in the extraction (S23) to prepare salt water. At this time, the sea salt is sufficiently stirred in the loofah and beet extract and dissolved so that the salinity value measured using a salinity meter is in the range of 16 to 18%. If the salinity value is too low in the above, it is necessary to set the appropriate salinity because soybean paste can be oxidized or spoiled.

After adding more loofah sap to the salt water whose salinity value has been adjusted above, stir to mix well. At this time, the loofah sap added to the salt water is mixed after adding 1 to 2 parts by weight of the loofah sap with respect to 100 parts by weight of the salt water. If the loofah sap is contained more than the above range, it is not good because economical efficiency is poor, and if the loofah sap is contained less than the above range, the flavor is deteriorated and the antioxidant effect cannot be expected.

Through this process, the salinity is lowered, and functional brine with increased flavor and antioxidant effect is obtained through additive materials.

3. Manufacturing Process of Traditional Soybean Paste (S31 ~ S33)

1) Primary fermentation (S31)

Pour the functional brine into a clean and sterilized jar, and stack the dried fermented soybeans one by one. At this time, the mixing ratio of meju and brine is 1:3 to 1:5 by weight.

After that, the bamboo feet are placed in the jar and pressed with a stone so that the fermented soybeans are submerged in the brine. Be careful as contaminant microorganisms can grow if fermented soybeans float on the surface. Charcoal, red pepper, and cinnamon are also added. Charcoal removes impurities, and cinnamon has the effect of inhibiting the growth of contaminating microorganisms. On sunny days, open the lid to inhibit the growth of film yeast that can grow on the surface. It is usually fermented for 40 to 60 days at a temperature of 15 to 20 ° C. At this time, amino acids are produced by protease, ethanol by Zygosaccharomyces rouxii, and lactic acid by Pediococcus.

2) Cutting the intestines (S32)

The fermented product that has undergone the primary fermentation process is divided into a solid part and a liquid part, and the liquid part is separated and only the solid part is obtained. At this time, the solid part is in the form of fermented soybean paste, and the obtained soybean paste is obtained by rubbing the meju solid part with hands to break down the lumps.

3) Second fermentation (S33)

The soybean paste obtained above is put in a jar and fermented for 3 to 6 months at 20 to 30 ° C to complete walnut soybean paste that is savory, savory, and has increased antioxidant and various nutritional effects.

4. Dressing Sauce Base Manufacturing Process (S41 ~ S42)

1) Mixing of dressing materials (S41)

In preparing the dressing sauce base, mayonnaise 20-30% by weight, oligosaccharide 20-30% by weight, purified water 20-30% by weight, sesame seeds 5-10% by weight, walnut oil 5-10% by weight, sugar 5-10% by weight , Obtain 100% by weight of the entire dressing mixture through a formulation containing 5 to 10% by weight of vinegar. At this time, if the composition range of each material constituting the dressing mixture is out of range, the balance of taste is not achieved and the overall palatability may be reduced due to lack of flavor, so the blending range of each material is preferably made within the above range. .

2) Homogenization of dressing mixture (S42)

After the dressing mixture is put into a homogenizer, a homogenization process of stirring for 15 to 30 minutes at a temperature condition of 50 to 70 ° C and a rotation speed of 50 to 150 rpm is performed. At this time, it is preferable to proceed with the homogenization process within the range of the temperature conditions, rotation speed and stirring time. Layer separation according to their density may be formed or emulsion stability may be poor, and it is not preferable to proceed with the homogenization process under conditions that excessively exceed the above temperature conditions, rotational speed and stirring time ranges due to a problem of lowering productivity.

5. Traditional soybean paste dressing sauce manufacturing process (S51 ~ S54)

1) Mixing of soybean paste and dressing ingredients (S51)

Obtain 100% by weight of the total soybean paste dressing mixture through a formulation containing 10 to 25% by weight of traditional soybean paste subjected to aging fermentation process (S33) and 75 to 90% by weight of dressing mixture subjected to mixing and homogenization process (S42). At this time, if traditional miso is contained in an amount less than the above composition range, the unique savory flavor of miso is not felt, and if traditional miso is included in an excessive amount exceeding the above composition range, the salty taste becomes strong and the palatability decreases. Since it is not good, the composition range of the traditional soybean paste and dressing mixture is made within the above range.

2) Homogenization of soybean paste dressing mixture (S52)

The soybean paste dressing mixture is put into a homogenizer and then subjected to a homogenization process of stirring for 30 to 60 minutes at a temperature condition of 50 to 70 ° C and a rotation speed of 100 to 200 rpm. At this time, it is preferable to proceed with the homogenization process within the range of the temperature conditions, rotation speed and stirring time. It is undesirable because the soybean paste is not released in a lumpy state or the soybean paste ingredients are not mixed evenly, so that the taste of the dressing sauce cannot be uniformed. Proceeding is undesirable because it lowers productivity.

3) Sterilization of soybean paste dressing mixture (S53)

The soybean paste dressing mixture that has undergone the mixing and homogenization process (S52) is sterilized for 10 to 50 minutes at a temperature of 90 to 110 ° C. At this time, if sterilization proceeds under conditions that do not reach the above temperature range and time range, it is not preferable because stable sterilization does not occur, and when sterilization proceeds under conditions exceeding the above temperature range and time range, it is preferable due to a problem of reducing productivity. don't

4) Packaging of soybean paste dressing mixture (S54)

The soybean paste dressing mixture that has undergone the sterilization process (S53) completes the soybean paste dressing source through the process of sealing and packaging. At this time, it is preferable to fill the packaging material in a packaging material having excellent light blocking properties and oxygen blocking properties in order to preserve the product and prevent deterioration.

<Example 1> Preparation of walnut soybean paste

Step 1: After removing the outer shell of the walnut, only the walnut fruit was separated to prepare 1 kg of walnut material.

Step 2: The separated walnut fruit was immersed in hot water at 60 ° C for 30 minutes to remove the bitter taste of the walnut, and then completely dried in sunlight for 3 days to remove moisture.

Step 3: After mixing 9 kg of soybeans and 27 ℓ of water, the process of soaking for 12 hours was performed to call the beans.

Step 4: Mix the soaked soybeans and water at a weight ratio of 1:2, then heat over high heat for 1 hour → medium heat for 1 hour → low heat for 2 hours while stirring so as not to burn to the bottom.

Step 5: The soybeans boiled in step 4 were drained with a basket and then mixed with walnuts that had been soaked in step 2 to obtain a mixture of beans and walnuts.

Step 6: The mixture of boiled soybeans and walnuts obtained in step 5 was pulverized into a particle size of 100 mesh using a grinder before the beans cooled down.

Step 7: After forming hexahedral meju using the pulverized material obtained in step 6, the molded meju was dried at room temperature with good ventilation for 3 days to dry the moisture of the meju.

Step 8: Dried meju was tied with rice straw and hung, and fermented by natural microorganisms at room temperature for 1 month, and finally, 10 kg of dried meju was obtained.

Step 9: After washing loofah fruit and beets in clean water, slice them into thin slices of 0.5 to 1 cm to prepare the ingredients, and prepare the loofah sap from the harvesting process in a separate container.

Step 10: After putting the thinly sliced loofah fruits and beets into a dryer, they were first dried for 2 hours at a humidity of 90% and a temperature of 65 ° C, and then the humidity and temperature were lowered to 35% humidity and a temperature of 55 ° C. Secondary drying was performed for an hour, and then, the humidity and temperature were further lowered, and the third drying was performed for 8 hours at a humidity of 2% and a temperature of 35 ° C.

Step 11: 2.5 kg of dried loofah fruits, 2.5 kg of dried beets, and 45 L of water were mixed, heated and concentrated at 110 ° C for 6 hours, and then filtered through 80 mesh to obtain 40 L of extract.

Step 12: 8.8 kg of sea salt was mixed with 40 ℓ of the extract obtained in step 11 to improve the antioxidant effect and obtain a functional brine having a salinity value in the range of 18%.

Step 13: A functional brine with improved flavor and antioxidant effect was obtained by further mixing 0.5 ℓ of loofah sap with the brine obtained in step 12.

Step 14: Pour 48.8ℓ of the functional brine obtained in step 13 into a cleanly washed and sterilized jar, and stack 10 kg of meju (10 sheets) obtained in step 8 one by one.

Step 15: Put charcoal and red pepper in a jar and ferment the first time for 45 days at a temperature of 20℃.

Step 16: The liquid phase was separated from the fermented product that had undergone the first fermentation process, and soybean paste was obtained by rubbing the fermented soybean paste, which corresponds to solid matter, by hand to break down the lumps.

Step 17: The doenjang obtained in step 16 was subjected to a secondary fermentation process for 3 months at a temperature of 30 ° C to secure a doenjang sample corresponding to the embodiment of the present invention.

<Example 2> Preparation of soybean paste dressing sauce

Step 18: 500 g of mayonnaise, 400 g of oligosaccharide, 100 g of sesame seeds, 100 g of walnut oil, 100 g of sugar, 100 g of vinegar, and 400 g of purified water were mixed to obtain a dressing mixture.

Step 19: After putting the dressing mixture obtained in step 18 into a homogenizer, a homogenization process of stirring for 20 minutes at a temperature condition of 70 ° C and a rotation speed of 100 rpm was performed.

Step 20: A soybean paste dressing mixture was obtained by mixing 300 g of the soybean paste obtained in step 17 and 1.7 kg of the dressing mixture obtained in step 19.

Step 21: After putting the soybean paste dressing mixture obtained in step 20 into a homogenizer, a homogenization process of stirring at a temperature condition of 70 ° C and a rotation speed of 150 rpm for 40 minutes was performed.

Step 22: The homogenized soybean paste dressing mixture was sterilized at 100 ° C. for 30 minutes to obtain a soybean paste dressing sauce.

<Comparative Example 1> Preparation of comparative soybean paste

Step 1: After mixing 10 kg of soybean with 27 ℓ of water, it was immersed for 12 hours to perform a process of calling soybeans.

Step 2: Soaked beans and water were mixed in a weight ratio of 1:2, then heated over high heat for 1 hour → medium heat for 1 hour → low heat for 2 hours while stirring so as not to burn to the bottom.

Step 3: The beans boiled in Step 2 were pulverized into a particle size of 100 mesh using a grinder after draining the water in a basket and before the beans cooled down.

Step 4: After forming hexahedral meju using the pulverized material obtained in step 3, the molded meju was dried at room temperature with good ventilation for 3 days to dry the moisture of the meju.

Step 5: The dried fermented soybean paste was tied with rice straw and hung, and fermented by natural microorganisms at room temperature for one month, and finally, 10 kg of dried fermented soybean paste was obtained.

Step 6: 8.8 kg of sea salt was mixed with 40 L of purified water to obtain brine having a salinity value of 18%.

Step 7: Pour 48.8ℓ of brine obtained in step 6 into a cleanly washed and sterilized jar, and stack 10 kg (10 sheets) of fermented soybean paste obtained in step 5 one by one.

Step 8: Put charcoal and red pepper in a jar and ferment the first time at 20℃ for 45 days.

Step 9: The liquid phase was separated from the fermented product that had undergone the primary fermentation process, and soybean paste was obtained by rubbing the fermented soybean paste (Meju), which corresponds to the solid material, to break down the lumps by hand.

Step 10: The doenjang obtained in step 9 went through a secondary fermentation process for 3 months at a temperature of 30 ° C., and a doenjang sample corresponding to the comparative example of the present invention was obtained.

<Comparative Example 2> Preparation of comparative soybean paste dressing sauce

Step 11: A commercially available salad dressing sauce (mayonnaise base) was purchased and prepared.

Step 12: A soybean paste dressing mixture was obtained by mixing 300 g of soybean paste obtained in step 10 and 1.7 kg of a commercially available dressing sauce prepared in step 11.

Step 13: After putting the soybean paste dressing mixture obtained in step 12 into a homogenizer, a homogenization process of stirring at a temperature condition of 70 ° C and a rotation speed of 150 rpm for 40 minutes was performed.

Step 14: The homogenized soybean paste dressing mixture was sterilized at 100 ° C. for 30 minutes, and then a comparative soybean paste dressing source was obtained.

<Experimental Example 1> General Component Analysis of Soybean Paste

As in Example 1 of the present invention, walnuts are mixed and fermented with soybeans, and the soybean paste sample of the present invention prepared through brine using a functional extract and the comparative soybean paste sample prepared by a conventional manufacturing method as in Comparative Example 1 are general The components are analyzed as follows.

1. Moisture content

Moisture content was measured using an infrared moisture meter.

2. pH measurement

pH was measured using a pH meter after taking 5 g of the weight of each soybean paste sample, diluting it in 45 mL of distilled water and shaking it.

3. Salinity measurement

90 mL of distilled water was added to 10 g of each soybean paste sample, stirred for 1 minute, and then measured with a salinity meter.

4. Measurement of amino-type nitrogen

Amino nitrogen was measured by the Formol method. 1g of each soybean paste sample was taken in a beaker, 50mL of distilled water was added, shaken and mixed for 240 seconds to fully dissolve, and then titrated to pH 8.4 with 0.1N NaOH solution. 20 mL of neutral formalin was added thereto, mixed with shaking for 20 seconds, and then neutralized and titrated to pH 8.4 with 0.1N NaOH solution.

Amino nitrogen (mg%) = (0.1N NaOH titration × 1.401 × F × dilution factor × 100) / sample amount (g)

Comparative Example 1 Example 1 moisture(%) 55.3 55.8 Salinity (%) 16.2 15.4 PH 5.5 5.3 AN (mg%) 443 472

The aging period of soybean paste was 3 months, and moisture, salinity, pH, and amino nitrogen were analyzed for general component analysis.

During the aging period, the moisture content was 55.3% in Comparative Example and 55.8% in Example, all of which were at an appropriate level corresponding to 60% or less of the standard.

The salinity of each soybean paste was 16.2% for Comparative Example and 15.5% for Example, and the salinity was slightly lowered during the maturation process.

pH is a value indicating the degree of acidity and alkalinity of food in terms of hydrogen ion concentration, and there was no significant difference between samples.

Amino nitrogen is a component that determines the degree of maturity of fermented foods, and protein is hydrolyzed by enzyme action during the manufacturing and aging process of soybean paste to produce amino acids that give a taste. In both Comparative Examples and Examples, the standard was 300 mg% or more. , higher values were found in the examples.

As described above, according to the general component analysis results of Comparative Examples and Examples, walnut miso prepared according to the embodiment of the present invention has lower salinity and more aging, improving health due to sodium reduction, and flavor of fermented food It was possible to confirm the results that could be further improved.

<Experimental Example 2> Antioxidant efficacy test

Hereinafter, the antioxidative efficacy of walnut soybean paste using functional brine prepared in Example 1 of the present invention and general traditional soybean paste prepared by a conventional manufacturing method as in Comparative Example 2 will be compared.

The experimental items were the total polyphenol content, DPPH radical scavenging activity, and SOD (Superoxide Dismutase) like activity contained in each soybean paste for Comparative Example 1 and Example 1. Do a comparative experiment.

Total polyphenol content was measured using the Folin-Ciocalteu method (Amerine & Ough 1980). Add 1 mL of 95% ethanol and 5 mL of distilled water to 1 mL of sample, add 0.5 mL of 1 N Folin-ciocalteu reagent, stir evenly, wait for 5 minutes, add 1 mL of Na2C03, and measure absorbance at 725 nm within 1 hour. The amount was converted into a standard curve using gallic acid.

On the other hand, the scavenging activity by DPPH radical was measured by applying Blois' method (Blois MS 1958). 3 mL of 60 μm DPPH was added to 0.5 mL of each sample, vortexed, and after 15 minutes, the absorbance was measured at 517 nm.

In addition, the SOD-like activity was measured using a method generated by reacting superoxide generated in the process of converting hypoxanthine into uric acid by xanthine oxidase with NBT. 560 μL of 50 mM phosphate buffer (pH 7.5), 40 μL of sample, 40 μL of 1.5 mM NBT, 160 μL of 3 mM xanthine, and 40 μL of 0.13 units/mL xanthine oxidase were added, mixed, and reacted at 25° C. for 40 minutes. After the reaction, SOD-like activity was measured by measuring the absorbance at 560 nm by dispensing 200 μL into a 96 well plate.

Comparative Example 1 Example 1 Total polyphenol content (mg/100g) 42 68 DPPH radical scavenging activity (%) 58 75 SOD-like activity (%) 22 57

As shown in the above experimental results, the soybean paste prepared using the functional extract and walnuts prepared through the examples of the present invention is commercially available or produced by a conventional manufacturing method, and when compared with comparative examples, in various antioxidant experiments. It was confirmed that the examples show very high values. It is judged that the nutritional components of walnuts, loofah fruits, and beets also affect the activity of soybean paste, and walnut soybean paste prepared through the embodiment of the present invention is judged to have various health-promoting effects.

<Experimental Example 3> Sensory evaluation of soybean paste dressing sauce

Sensory evaluation was performed on the soybean paste dressing sauce of the present invention prepared in Example 2 and the comparative soybean paste dressing sauce prepared in Comparative Example 2. The inspector selected 30 ordinary people who were recognized for their interest in the experiment and their suitability as an inspector, explained the purpose of the experiment, gave them necessary training, and conducted it according to the 5-point scale method. Inspectors were asked to sample the walnut soybean paste dressing sauce prepared in Examples and the general soybean paste dressing sauce prepared in Comparative Example, respectively, and score according to the following 5-point scale method, and then average the result. are shown in Table 3 below.

5 points: Very good. 4 points: Excellent. 3 points: Fair.

2 points: Bad. 1 point: Very bad.

Example 2 Comparative Example 2 color 3.8 3.9 salty taste 3.9 3.7 Sour taste 3.6 3.0 sweetness 4.2 3.5 Umami 4.3 3.2 overall flavor 4.0 3.4

As in the sensory evaluation conducted in Experimental Example 3, the walnut soybean paste dressing sauce prepared through the examples of the present invention showed a good response in sweetness and umami, was able to receive high scores in overall flavor, and was generally superior to average. reaction could be confirmed.

On the other hand, the general soybean paste dressing sauce prepared through the comparative example showed a reaction that the differentiation of taste was insignificant, and it was confirmed that the overall flavor did not receive a high score.

Although the present invention has been described with reference to the accompanying drawings, focusing on preferred embodiments, it is clear that many various obvious modifications are possible to those skilled in the art from this description without departing from the scope of the present invention. Accordingly, the scope of the present invention should be construed by the claims described to include examples of these many variations.

Claims (1)

Process of preparing walnut meju by mixing boiled beans and walnut fruits in a weight ratio of 9: 1;
Obtaining an extract by mixing dried loofah fruits, dried beets, and water in a weight ratio of 0.5: 0.5: 9 and then heating and concentrating at 100 to 120 ° C for 6 to 8 hours;
Adding salt to the extract to obtain brine with a salinity of 16 to 18%;
Mixing the walnut meju and brine prepared using the extract at a weight ratio of 1:3 to 1:5 and primary fermentation at a temperature of 15 to 20 ° C. for 40 to 60 days;
After the first fermentation process, meju corresponding to the solid part is separated from the liquid phase and pulverized, and secondary fermentation is performed at 20 to 30 ° C for 3 to 6 months to obtain soybean paste;
20-30 wt% mayonnaise, 20-30 wt% oligosaccharide, 20-30 wt% purified water, 5-10 wt% sesame, 5-10 wt% walnut oil, 5-10 wt% sugar, 5-10 wt% vinegar The process of obtaining 100% by weight of the total dressing mixture through a formulation comprising;
A homogenization process in which the dressing mixture is stirred for 15 to 30 minutes at a temperature condition of 50 to 70 ° C. and a rotational speed of 50 to 150 rpm after being put into a homogenizer;
Obtaining 100% by weight of the soybean paste dressing mixture through a formulation comprising 10 to 25% by weight of traditional soybean paste subjected to secondary fermentation and 75 to 90% by weight of dressing mixture subjected to mixing and homogenization;
The soybean paste dressing mixture is homogenized by stirring for 30 to 60 minutes at a temperature condition of 50 to 70 ° C and a rotation speed of 100 to 200 rpm after being put into a homogenizer;
Sterilizing the soybean paste dressing mixture subjected to the mixing and homogenization process at a temperature of 90 to 110 ° C for 10 to 50 minutes;
Method for producing a traditional soybean paste dressing sauce comprising a.

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