• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention relates to bamboo salted miso containing green tea, which is immersed using 3 times bamboo salt in traditional traditional meju, and the green tea-containing bamboo salted miso prepared by adding natural green tea at the second fermentation is the preference fragrance of conventional miso The shortcomings of the and the other quality is excellent effect.
    公开号:KR20040000805A
    申请号:KR1020020035756
    申请日:2002-06-25
    公开日:2004-01-07
    发明作者:정찬홍；강수태；최철용
    申请人:청학동삼선당주식회사；정찬홍；강수태；최철용；
    IPC主号:
    专利说明:

    Method for producing traditional bamboo salt miso containing green tea {Method for production of bamboo salts Doenjang containg Greens}
    [6] The present invention relates to functional miso, and more particularly, to bamboo salted miso containing green tea.
    [7] Doenjang is a representative soybean fermentation food in Korea that has been inherited since ancient times, and is a representative seasoning food in Korea since ancient times.
    [8] Traditional Korean doenjang has a slight difference in manufacturing method depending on fat, but in general, boiled and molded soybeans, and then fermented and fermented with soybeans so that microorganisms grow and grow in the natural state. In recent years, it has been used as an important raw material for determining miso characteristics such as starch addition other than soybean by the industrialized production method. However, in order to improve the existing doenjang manufacturing method, many efforts have been made to improve the flavor and characteristics through the reduction of the manufacturing period by an eclectic method and the automation or semi-automation of the process for the improvement of the traditional flavor and improvement. .
    [9] On the other hand, the intrinsic taste of jangjang is salty from salt, and the delicious taste from amino acid, which is a hydrolysis product of protein, is one of the more important ingredients in the flavor of miso. Salt is divided into natural salt and refined salt, and refined salt is classified into mechanical salt and processed salt. Korean sea salt is obtained salt crystals by collecting seawater from the west coast and evaporating moisture by solar heat and wind. In other words, it refers to the secondary processing (raw salt, Hanjugeum, etc.), and the processed salts currently on the market are processed through a heating process, and baked at high temperatures of 800 ℃ or higher to remove harmful ingredients. It contains bamboo ingredients and is commonly called bamboo salt (竹 鹽).
    [10] The great characteristic of bamboo salt is the smell of sulfur (similar to taste in boiled eggs), which is a folk remedy that helps protein synthesis, neutralizes toxic hormones and vitamin activity, and neutralizes heavy metal toxicity. Effective for bronchitis, asthma It is described in folk medicine.
    [11] On the other hand, since doenjang is usually distributed and stored at room temperature, the ingredients and appearance are changed during distribution, resulting in deterioration of color, flavor and the like. In order to prevent such deterioration, preservatives are added, but consumer rejection reactions are preferred for foods with natural color and flavor. Therefore, in order to continue the development of a certain kind of traditional food, it must have a commerciality in a form that can meet the needs of consumers in accordance with the circumstances of the times and must be reborn as a health food through quality improvement.
    [12] Among them, green tea is mainly composed of tannins' bitter and astringent taste, and has a unique composition and aroma, which is a combination of mild bitterness of caffeine, rich flavor of free amino acid, and sweetness of sugar. In particular, physicochemical changes occur between sweet threonine, sour glutamic acid, acidic amino acids and sugars, and these ingredients are known to determine the taste of tea and contribute to the formation of flavor and color.
    [13] Thus, the present inventors came to prepare green tea-containing bamboo salted miso using green tea containing good flavor and various useful physicochemical components.
    [14] Accordingly, an object of the present invention is to provide a method for producing bamboo salted miso containing green tea.
    [15] The object of the present invention was achieved by preparing traditional traditional meju using 100% domestic soybeans, using three bamboo salts for immersion, and then adding green tea for secondary fermentation, and then aging for 90 days to prepare green tea-containing bamboo salt miso.
    [1] 1 is a process chart showing the manufacturing process of the traditional bamboo salt miso containing the present invention green tea.
    [2] Figure 2 is a photograph showing the traditional meju appearance during natural drying in the production of traditional bamboo salt miso containing green tea of the present invention
    [3] Figure 3 is a process chart showing the manufacturing process of bamboo salt used in the production of traditional bamboo salt miso containing green tea of the present invention.
    [4] Figure 4 is a graph showing the change in the activity of protease during the aging of traditional bamboo salt doenjang containing green tea of the present invention.
    [5] Figure 5 is a graph showing the ACE inhibitory effect of the traditional bamboo salt doenjang containing green tea of the present invention.
    [16] The present invention is mixed with 100% domestic soybean meju, bamboo salt, water in a ratio of 3.5 parts by weight to 1.3 parts by weight to 1 part by weight, and then put into charcoal, red pepper, jujube and sealed for 40 to 60 days; It provides a method for producing green tea-containing bamboo salted soybean paste, comprising the step of aging the whole amount of the solid content aged in the above step and adding 2% by weight of green tea powder for 2 to 30 days.
    [17] On the other hand, in the manufacturing method of the green tea-containing bamboo salted soybean paste, 100% domestic soybean meju was used for 12 hours after washing the 100% domestic raw soybeans mixed with beans and water in a cauldron at a ratio of 1 part by weight to 1 part by weight Boiling on log fire for 5-6 hours; Pulverizing after removing the water so that the water content of the boiled beans becomes 70%; Bonding the crushed soybeans together to form a lump, first drying for 2 to 3 days in the sun at 5 to 10 ° C., and secondly for a day with a dryer at 28 to 30 ° C .; Fermenting the dried meju with rice straw for 1 day and then drying it for 15 days in an ondol room of 30-32 ° C. made of ocher; It is preferable that the mold is removed from the fermented meju and dried for 2 to 3 days in 5-10 ° C. sunlight.
    [18] In addition, bamboo salt used in the preparation of the green tea-containing miso was added to 10% by weight of Jiri pine pine jinjin powder in Haedong province, which was grown for 3 years in the west coast of Korea. In the traditional ocher kiln consisting of baked bamboo salt for three times at a temperature of 900 ~ 1300 ℃ is preferable to use.
    [19] Hereinafter, the configuration of the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited only to the following Examples.
    [20] Various physicochemical characteristics and sensory investigation of the traditional bamboo salt doenjang containing green tea of the inventors were carried out while ripening for 30 days and 90 days after the second fermentation of the green tea-containing bamboo salt doenjang prepared by the method of the present invention.
    [21] The data obtained in the experiment were analyzed by ANOVA and Duncan's multiple test using SAS / PC (SAS, 2000).
    [22] Examples 1-2: Preparation of Traditional Bamboo Salt Doenjang Containing Green Tea
    [23] In a 200L traditional jar, 100% domestic soybean meju, 3 bamboo salts, and water were soaked in 3.5 to 1.3 to 1 part by weight, and then charcoal, red pepper, and jujube were put in a small window to prevent insects from sitting. After that, while keeping the meju from floating on the surface, the fresh air and sunlight of Mt. After that, take out all the solids, add 2% by weight of green tea powder to the solids, add them to a jar, and mature for 2 days for 30 days (Example 1) or 90 days (Example 2) to prepare traditional bamboo salt miso containing green tea of the present invention. (FIG. 1).
    [24] On the other hand, 100% domestic soybean meju used above was used meju prepared as follows.
    [25] First, 180 kg of raw soybeans (100% domestic, Hadong-gun, Namhae-gun) were sorted out of contaminants, fragmented soybeans, and washed clean. Then, the washed beans were soaked for about 12 hours, and then boiled with log wood fire for 5 hours with beans and water 1 to 1 in a cauldron.
    [26] The boiled soybeans were crushed after removing water to 70% moisture content. Thereafter, the ground beans were molded into cubes having an average size of about 1.5 kg.
    [27] The surface was first dried for 2 days in 10 ° C. sunlight and then dried for 2 days in a 30 ° C. dryer. Thereafter, rice straw was laid on the meju and dried for one day, and then fermented for 15 days in an ondol room of 31 ° C. made of loess.
    [28] Thereafter, the mold on the surface of the meju was thoroughly washed and dried for 2 days in 10 ° C. sunlight to prepare the meju of the present invention (FIG. 2).
    [29] In addition, the bamboo salt used above used the bamboo salt manufactured as follows.
    [30] First, 1500 kg of sun-dried salt on the west coast of Korea was collected and overgrown over three years in the loess of Hadong province in the southwestern part of Jirisan, and then placed in bamboo slices cut for each node. After that, 10 wt% of the pine powder of Jirisan pine, which has a lot of ginseng and a lot of rosin, was added and then sealed using loess of Jiri.
    [31] The sealed bamboo slices were placed in a traditional ocher kiln consisting of loess soil and marble, and heated to a temperature of 1200 ° C., followed by cooling at 25 ° C. for 6 days. The process of cooling after the heating as described above was performed two more times (total three times) to prepare the bamboo salt used in the present invention (Fig. 3).
    [32] Experimental Example 1 Analysis of General Components of Bamboo Salt Doenjang Containing Green Tea
    [33] Moisture content was determined by atmospheric heating and drying, crude fat content by Soxhlet method, crude ash content by dry calcification method, and crude protein content by Semimicro kjeldahl method. The pH was homogenized by adding 10 times the amount of pure water to the sample and measured with a pH meter (Fisher basic, USA).
    [34] As a result of measuring the general ingredient content of each aging period of the present invention, the moisture content was 51.1∼53.4%, ash 16.0∼16.1%, crude protein 13.3∼13.5%, crude fat 9.2∼9.6%, and there was no difference in pH change slightly. However, there was no big change overall. Doenjang is Korean industrial standard (water content 55% or less, type 2 53% or less, protein 1 type 12.5% or more, type 2 11.5% or more, crude fat type 1 4% or more, type 2 2.5% or more) and Korean traditional food standards Compliant with the standard (water less than 55%)
    [35] Analysis of General Components of Bamboo Salt Doenjang Containing Green Tea Analysis item30 days of aging90 days of aging Moisture (%); moisture53.451.1 Ash (%); Ash16.116.0 Crude protein (%); Crude protein13.313.5 Crude lipid (%); Crude fat9.69.2 pH5.24.9
    [36] Experimental Example 2: Determination of Amino Nitrogen Content, Acidity, Salinity and Viable Count of Bamboo Salt Doenjang Containing Green Tea
    [37] Salinity was measured by a salinity meter (Istek 460CP, Korea). Acidity (Acidity) was expressed as the number of mL of 0.1N NaOH solution consumed until the pH of the sample solution measured pH and salinity was 8.3. Amino nitrogen was quantified by Formol method.
    [38] The number of viable cells was measured by incubation for 24 hours at 37 ± 0.5 ℃ according to the standard agar plate culture method of A.P.H.A. method, and the medium was used as agar plate.
    [39] The degree of maturation of doenjang is determined by the content of nitrogen compounds. Especially, amino nitrogen content and formal nitrogen content are widely used as quality indicators of soy sauce. The amino nitrogen content in the fermentation of the present invention is 512-527mg%, which is considerably higher than 300mg% of Korean Industrial Standards, more than 250mg% of 2 kinds, and more than 300mg% of Korean Industrial Standards and Korean Traditional Food Standards. Indicated.
    [40] The change in total acidity was 16-21ml%, which was not significantly different, and the salt concentration was 12-14%, which was the same as the early stage of ripening. The change of viable cell number according to ripening period is 4.2 × 10 at 30 days of fermentation.5, 3.4 × 10 in 90 days of late aging6There was little increase during aging in the range of CFU / g, but there was no big change overall.
    [41] Amino nitrogen content, acidity, salinity and viable cell counts of bamboo salted miso containing green tea30 days of aging90 days of aging NH 2 -N (mg / 100g)512 *527 Acidity (ml%)1621 Salinity (%)1214 Viable cell count (CFU / g)4.2 × 10 5 3.4 × 10 6* mean value of triplicate (mean value measured more than 3 times)
    [42] Experimental Example 3: Color Difference of Bamboo Salt Doenjang Containing Green Tea
    [43] The color tone is measured using the direct color difference meter (日本 電 色 ZE-2000, Japan), L value (lightness), a value (redness), b value (yellowness) and ΔE The value (color difference, color difference) was measured. At this time, the L value of the standard plate was 96.85, the a value was -0.42, and the b value was 0.63.
    [44] As a result of observing surface chromaticity change while aging the present invention, the chromaticity L, a and b values of 30 days were 39.8, 8.2 and 21.8 and the chromaticity L, a and b values of 90 days decreased to a similar trend of 37.2, 8.3 and 20.8. The effect of browning on the ripening period was not significant.
    [45] Color Difference of Bamboo Salt Doenjang Containing Green Tea Fermentation timeColor values * L-valuea-value (red)b-value (yellow)ΔE-value 30 days39.88.221.849.2 90 days37.28.320.844.9 * L-value: lightness, a-value: redness, b-value: yellowness, ΔE-value: color difference
    [46] Experimental Example 4 Free Amino Acid Content of Bamboo Salt Doenjang Containing Green Tea
    [47] The free amino acid and related compounds were dried under reduced pressure, and then analyzed by an amino acid autoanalyzer (LKB-4150α, LKB Biochrom. LTD, England).
    [48] As shown in Table 4, the total content of free amino acids was 2,975 to 2,995 mg / 100 g.
    [49] Total Amount of Free Amino Acids of Bamboo Salt Doenjang Containing Green Tea amino acid30 days of aging90 days of aging Aspartic acid143220 Threonine152171 Serine83126 Glutamic acid632749 Proline305186 Glycine99110 Alanine223271 Cystine4526 Valine134173 Methionine4512 Isoleucine19456 Leucine280124 Tyrosine111288 Phenylalanine185145 Histidine10435 Lysine176226 Arginine8457 system2,995 (mg / 100g)2,975 (mg / 100g)
    [50] Among them, glutamic acid (21.1-25.2%) was associated with the delicious taste of miso, and proline (Proline; 6.3-10.2%), leucine (4.2-9.3%), and alanine (7.7-9.0%). ), Lysine (5.8-7.6%), isoleucine (1.8-6.5%) were the major free amino acids. As the aging of free amino acid progressed, arginine, leucine, and phenylalanine, which have a bitter taste, decreased, and glycine, alanine, and serine, which are sweet amino acids. The back tended to increase slightly.
    [51] On the other hand, green tea contains various physiologically active ingredients, and because it is a polyphenolic compound that exhibits antioxidant properties by reduction, metal ion blockage, etc., it is a bioregulatory substance such as circulatory disorder of the living body due to lipid peroxidation, carcinogenesis, and aging inhibition. It may be used, and it is also partially used for edible oils and foods.
    [52] The results show that traditional Korean doenjang with added green tea and bamboo salt has a superior level of preservation and taste according to the ripening period, and is highly effective for lipid, rancidity, and discoloration self-life during storage and distribution. I think it will affect.
    [53] Experimental Example 5 Determination of Enzyme Activity of Bamboo Salt Doenjang Containing Green Tea
    [54] The protease activity during aging was measured by Anson method (Anson, ML, J. Gen. Physiol. , 22; 79. 1938), and reaction was performed at 30 ° C for 10 minutes using 0.6% casein solution as a substrate. The protease activity of the present invention was measured using HCl-KCl buffer, sodium citrate buffer, sodium phosphate buffer, borate-NaOH buffer and the like. The absorbance of the reaction solution was measured at 700 nm, the content thereof was converted from a tyrosine standard curve, and the amount of tyrosine produced per 1 ml of enzyme solution was expressed.
    [55] The activity of protease is related to the amino acid content that affects the taste of doenjang. The protease activity of bamboo salt containing green tea is 502 tyrosine ㎍ / ml, 90 days after fermentation. 498 tyrosine µg / ml was shown on the day, indicating a small decrease in aging (FIG. 4).
    [56] Experimental Example 6: Investigation of ACE Inhibitory Activity of Bamboo Salt Doenjang Containing Green Tea
    [57] Inhibitory activity of angiotensin-I converting enzyme (ACE) was measured according to the method of Cushman and Cheung (Cushman, DW and HS Cheung. 1971. Biochemical Pharmacology , 20, 1637-1648). That is, 50% of the sample extract powder was added with 2% ACE coenzyme solution (acetone lung powder, manufactured by Sigma) and 100 μl of sodium borate buffer (pH 8.3), followed by preincubation at 37 ° C. for 5 minutes. 50 µl of 12.5 mM (50 mg / 9.31 ml-sodium borate buffer) Hippuryl-His-Leu solution was added thereto and reacted at 37 ° C. for 30 minutes. Then, 500 µl of 1N HCl solution was added to stop the reaction. Then, 1.5 ml of ethyl acetate was added thereto, the mixture was stirred well for 15 seconds, and centrifuged at 3,000 rpm for 5 minutes to obtain 1 ml of the supernatant. The supernatant was placed in a reduced pressure desiccator, completely dried, and dissolved in 5 ml of distilled water. The absorbance was measured at 228 nm, and the percentage of ACE inhibition was shown as a percentage before and after addition of the sample material.
    [58] As a result of measuring the inhibitory effect of ACE activity during the aging of the present invention, it showed a relatively high inhibitory effect of ACE activity of 37-44%, especially given that most of the adult diseases such as hypertension and arteriosclerosis are related to eating habits. It can be said that the food is very meaningful (Fig. 5).
    [59] Experimental Example 7: Investigation of sensory quality of bamboo salted miso containing green tea
    [60] A panel consisting of 10 people is used to evaluate the taste, color, and overall acceptance of the rust salts of the present invention in five steps (5: very good, 4: good, 3: normal, 2: dislike, 1: very dislike ), And the results are expressed as average values. Statistical significance test for the test result was performed by analysis of variance. When significant difference between samples was recognized, the minimum difference between samples was determined by Duncan's multiple range test method.
    [61] Food taste is composed of chemical taste elements such as salty, sour, sweet and bitter and umami, astringent, spicy, and alkaline, which are called four-membered rice, but each food and material has a unique pattern of strength. Have. The present invention, 30 days and 90 days old, was taken by a certain amount, and the results were synthesized by four-point symbol scale method for four producers, two research staff, and four external workers of Cheonghak-dong Samseondang Co., Ltd. ( Table 5).
    [62] Sensory Test Table of Bamboo Salt Doenjang Containing Green Tea30day90day Color3.93 a 3.85 aFlover2.90 b 3.05 bTaste3.50 b 3.85 bOdor2.95 b 3.10 aOverall acceptance3.79 b 3.85 b5.Very good, 4. Good, 3. Usually, 2. Bad, 1. Very bad
    [63] The color was evaluated as 3.85 ~ 3.93, and the fragrance component showed above average value overall, and the taste was judged by the preconception of miso containing green tea and bamboo salt. I was rated above 3.50-3.80.
    [64] There was no sense of rejection of the odor, so it was scored evenly with the scent component and received high evaluation considering the taste and preference as a whole.
    [65] As described in the above embodiments, the present invention supplements the disadvantages of the taste and fragrance of conventional miso due to the addition of green tea, and provides the traditional bamboo salt miso containing green tea containing various excellent physicochemical components. It is a very useful invention.
    权利要求:
    Claims (3)
    [1" claim-type="Currently amended] Mixing 100% domestic soybean meju, bamboo salt, and water at a ratio of 3.5 parts by weight to 1.3 parts by weight to 1 part by weight, and then adding charcoal, red pepper, and jujube to seal them for 40 to 60 days;
    Method of producing a traditional bamboo salt miso paste, characterized in that the second step of aging for 30 to 90 days by adding 2% by weight of green tea powder after the total amount of the solid content aged in the step.
    [2" claim-type="Currently amended] According to claim 1, wherein the 100% domestic soy meju
    Washing 100% domestic raw soybeans and soaking for 12 hours to mix beans and water in a cauldron at a ratio of 1 part by weight to 1 part by weight and to boil for 5 to 6 hours with log fire;
    Pulverizing after removing the water so that the water content of the boiled beans becomes 70%;
    Bonding the ground beans together to form a mass, firstly drying for 2 to 3 days in 5 to 10 ° C. sunlight, and secondly for a day in a dryer at 28 to 32 ° C .;
    Fermenting the dried meju with rice straw for 1 day and then drying it for 15 days in an ondol room of 30-32 ° C. made of ocher;
    The fermented meju removes the mold and dried for 2 to 3 days in sunlight of 5 ~ 10 ℃ manufacturing method of green tea-containing traditional bamboo salt doenjang.
    [3" claim-type="Currently amended] According to claim 1, wherein the bamboo salt
    The sun-dried sea salt on the west coast of Korea was grown in the native soil of Hadong province where it was grown for 3 years in the ocher field, added 10% by weight of the pine powder of pine tree of Jirisan pine, and then sealed with ocher to be 900 ~ 1300 ℃ in traditional ocher kiln made of ocher soil and A method of making traditional bamboo salt miso containing green tea, characterized in that it is roasted for three times.
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    同族专利:
    公开号 | 公开日
    KR100468650B1|2005-01-27|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    法律状态:
    2002-06-25|Application filed by 청학동삼선당주식회사, 정찬홍, 강수태, 최철용
    2002-06-25|Priority to KR10-2002-0035756A
    2004-01-07|Publication of KR20040000805A
    2005-01-27|Application granted
    2005-01-27|Publication of KR100468650B1
    优先权:
    申请号 | 申请日 | 专利标题
    KR10-2002-0035756A|KR100468650B1|2002-06-25|2002-06-25|Method for production of bamboo salts Doenjang containg Greens|
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