KR101894638B1 - Process for manufacturing of Oats Paste And Oats Paste Manufactured Thereby - Google Patents
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- KR101894638B1 KR101894638B1 KR1020160153677A KR20160153677A KR101894638B1 KR 101894638 B1 KR101894638 B1 KR 101894638B1 KR 1020160153677 A KR1020160153677 A KR 1020160153677A KR 20160153677 A KR20160153677 A KR 20160153677A KR 101894638 B1 KR101894638 B1 KR 101894638B1
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- oats
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- oat
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A23L11/20—
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
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Abstract
본 발명은 귀리를 발아(發芽)시킨 발아귀리를 분말로 한 후에 쪄서 난소화성인 β-글루칸 및 영양성분의 함량을 강화시켜 당뇨와 다이어트 등에 유익하고, 맛과 향기 등 기능성을 제고시켜 상품 가치를 향상시키는 것을 특징으로 하는 귀리 된장의 제조방법 및 그로부터 제조된 귀리 된장에 관한 것이다.
본 발명에 의한 귀리 된장의 제조방법은 귀리를 발아시킨 발아 귀리를 분말로 하여 물에 불린 후 건져내어 솥에 찌는 제 1단계; 2) 제 1단계의 찐 발아 귀리를 물에 넣고 가열시켜 저어주면서 호화(糊化)시켜 걸쭉한 죽으로 한 후에 식히는 제 2단계; 3) 제 2단계에서 식힌 걸쭉한 죽을 성형기에 넣고 메주를 성형하는 제 3단계; 4) 제 3단계에서 성형된 메주를 발효시키는 제 4단계; 5) 제 4단계에서 발효된 메주를 소금물로 염도를 조절한 후에 숙성시켜 된장을 만드는 제 5단계;를 포함하는 것을 특징으로 한다.The present invention relates to a method for producing oat germinated oats, which comprises germinating germinated oats and powdering the oats, and then steamed to enhance the content of ovarian β-glucan and nutritional components, thereby benefiting diabetes and diet and improving functional properties such as taste and aroma And an oat miso prepared from the oat miso.
The method for producing omelet miso according to the present invention comprises the steps of: oat germinated oats which are germinated oats; 2) Stage germinated oats of the first stage are put into water, heated and stirred to make a thick gel, and then cooled; 3) a third step of molding meju into a thick die cooled in the second step; 4) fermenting the meju formed in the third step; 5) a fifth step of preparing the miso by fermenting Meju fermented in the fourth step with salt water and then aging it.
Description
본 발명은 귀리 된장의 제조방법 및 그로부터 제조된 귀리 된장에 관한 것이다. 보다 구체적으로 귀리를 발아(發芽)시킨 발아귀리를 분말로 한 후에 쪄서 난소화성인 β-글루칸 및 영양성분의 함량을 강화시켜 당뇨와 다이어트 등에 유익한 것을 특징으로 하는 귀리 된장의 제조방법 및 그로부터 제조된 귀리 된장에 관한 것이다.The present invention relates to a process for producing oat miso and to oat miso prepared therefrom. More specifically, the present invention relates to a method for producing oat miso, which is characterized in that germinated oats germinated oats are powdered and then steamed to enhance the content of ovarian-deficient? -Glucan and nutritional components, It is about miso.
된장은 간장, 청국장 등과 함께 콩을 주원료로 하여 발효, 숙성시킨 우리 민족의 대표적인 발효식품의 하나로서, 곡류 단백질에서 부족하기 쉬운 필수 아미노산 및 지방산, 유기산, 미네랄, 비타민 등을 보충해 주는 영양학적 우수성을 갖는 식품이다. Doenjang is one of representative Korean fermented foods fermented and matured with soy sauce and chungkukjang together with soybean as the main raw material. It has nutritional superiority that supplement essential amino acids and fatty acids, organic acids, minerals and vitamins which are scarce in cereal proteins ≪ / RTI >
지금까지 된장에 다양한 부재료를 첨가하여 항고혈압, 당뇨개선, 항산화 활성 증가와 같은 기능성 향상 및 풍미 향상 등의 효과를 증가시키기 위한 연구는 다수 진행되었으나, 귀리를 원료로 사용하는 된장에 관한 연구는 항산화 활성이 증진된 발명이 있을 뿐이고, 그에 관한 연구는 미미한 실정이다.So far, many studies have been carried out to improve the functionalities such as antihypertension, diabetic improvement, antioxidative activity and flavor enhancement by adding various ingredients to doenjang. However, studies on doenjang There is only an invention in which the activity is enhanced, and research on the activity thereof is minimal.
귀리 된장에 관한 종래기술로서, 하기 특허문헌 001에는 “대두를 수침하고 증자한 후 냉각하고 분쇄하여 성형한 메주를 1~2년 동안 발효시켜 된장을 제조하는 단계; (b) 귀리를 증자한 후 1~3일 동안 자연발효하고 건조시켜 분말화하여 귀리분말을 제조하는 단계; 및 (c) 상기 (a)단계의 제조한 된장에 상기 (b)단계의 제조한 귀리분말을 된장 중량대비 20~30% 첨가한 후 12~18℃에서 80~120일 동안 발효하는 단계를 포함하여 제조하는 것을 특징으로 하는 항산화 활성이 증진된 귀리 된장의 제조방법”이 개시되어 있다. 그러나 상기 발명은 귀리를 대두로 만든 된장에 일부만을 함유시킴으로써 폴리페놀의 함량 증가에 따른 항산화 활성을 증진시킨 것에 불과하다. As a prior art related to oat miso, Japanese Patent Publication No. 001 discloses a process for producing soybean paste by fermenting meju for 1 to 2 years after soaking the soybean, cooling, grinding, and so on; (b) growing oats, fermenting them for 1 to 3 days, drying and pulverizing them to prepare oat powder; And (c) adding 20 ~ 30% of the oat powder prepared in step (b) to the soy sauce prepared in step (a), followed by fermentation at 12 ~ 18 ° C for 80 ~ 120 days ≪ / RTI > wherein the antioxidative activity is enhanced by the action of the antioxidant. However, the above-mentioned invention is merely to enhance the antioxidative activity of the soybean paste by increasing the content of polyphenol by partially containing soybean paste in soybean paste.
또한 하기 특허문헌 002에는 “귀리를 이용하여 발효, 증자, 효소 공정을 포함하는 것을 특징으로 하는 가공식품 제조방법”이 개시되어 있다. 그러나 상기 방법은 피부 미백의 장애 효소인 티로시나제(Tyrosinase) 및 콜라게나제(Collagenase)의 억제 활성을 증대시켜 가공식품으로 활용하는 것이다.Further, Patent Document 002 discloses a " process for producing processed foods characterized by including fermentation, growth, and an enzyme process using oats. &Quot; However, the above method increases the inhibitory activity of tyrosinase and collagenase, which are the skin whitening inhibiting enzymes, and is used as a processed food.
따라서 본 발명자는 이러한 문제점을 해결하기 위한 연구를 거듭한 결과, 귀리만을 원료로 사용하는 발효식품인 된장이 난소화성인 β-글루칸 및 영양성분의 함량을 강화시켜 당뇨와 다이어트 등에 유익한 것을 알아내어 본 발명을 완성하였다.Therefore, the inventors of the present invention have conducted studies to solve these problems. As a result, the present inventors have found that soybean oil, which is a fermented food using oats only, enhances the content of ovarian β-glucan and nutrients, .
본 발명은 귀리를 발아(發芽)시킨 발아귀리를 분말로 한 후에 쪄서 난소화성인 β-글루칸 및 영양성분의 함량을 강화시켜 당뇨와 다이어트 등에 유익한 것을 특징으로 하는 귀리 된장의 제조방법 및 그로부터 제조된 귀리 된장의 제공을 그 과제로 한다. The present invention relates to a method for producing oat miso and a method for producing oat miso, which is characterized in that germinated oats germinated from oats are powdered and then steamed to enhance the content of ovarian-deficient? -Glucan and nutrients, Providing miso is the task.
본 발명의 하나의 구현 예인 귀리 된장의 제조방법은 1) 귀리를 발아시킨 발아 귀리를 분말로 하여 물에 불린 후 건져내어 솥에 찌는 제 1단계; 2) 제 1단계의 찐 발아 귀리를 물에 넣고 가열시켜 저어주면서 호화(糊化)시켜 걸쭉한 죽으로 한 후에 식히는 제 2단계; 3) 제 2단계에서 식힌 걸쭉한 죽을 성형기에 넣고 메주를 성형하는 제 3단계; 4) 제 3단계에서 성형된 메주를 발효시키는 제 4단계; 5) 제 4단계에서 발효된 메주를 소금물로 염도를 조절한 후에 숙성시켜 된장을 만드는 제 5단계;를 포함하는 것을 특징으로 한다.One method of producing omelet miso, which is one embodiment of the present invention, comprises the following steps: 1) a step of oven-germinated oats, which are gelled, 2) Stage germinated oats of the first stage are put into water, heated and stirred to make a thick gel, and then cooled; 3) a third step of molding meju into a thick die cooled in the second step; 4) fermenting the meju formed in the third step; 5) a fifth step of preparing the miso by fermenting Meju fermented in the fourth step with salt water and then aging it.
또한 본 발명은 상기 제조방법에 의하여 제조되는 것을 특징으로 하는 귀리 된장을 제공한다.The present invention also provides an oat miso produced by the above-described method.
기타 본 발명을 구현하기 위한 구체적인 예들은 이하의 상세한 설명에 포함되어 있다.Other specific examples for implementing the present invention are included in the following detailed description.
본 발명에 의한 귀리 된장의 제조방법 및 그로부터 제조된 귀리 된장은 다음과 같은 효과를 갖는다.The process for producing omelet miso according to the present invention and the omelet miso produced therefrom have the following effects.
첫째, 귀리를 발아(發芽)시킨 발아귀리를 분말로 한 후에 쪄서 된장을 제조함으로써 난소화성인 β-글루칸 및 식이섬유가 풍부할 뿐만 아니라 당도를 낮춤으로써 당뇨와 다이어트 등에 유익하다. First, oat germinated oats are germinated and then steamed to prepare miso, which is rich in ovarian β-glucan and dietary fiber, and is beneficial to diabetes and dieting by lowering sugar content.
둘째, 된장의 맛과 향기 등 기능성을 제고시켜 상품 가치를 크게 향상시킬 수 있다.Secondly, it is possible to improve the taste and flavor of miso and to improve the product value.
도 1은 본 발명에 의한 귀리 된장의 제조방법을 나타내는 공정도이다.BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a process diagram showing a method for producing omelet miso according to the present invention. Fig.
위와 같은 과제를 달성하기 위한 본 발명의 귀리 된장의 제조방법 및 그로부터 제조된 귀리 된장을 첨부된 도면을 참조하여 이하에서 상세하게 설명한다. 그리고 본 발명을 설명함에 있어서, 관련된 공지 기능 혹은 공지 구성에 대한 구체적인 설명 또는 당업자에게 자명한 사항으로서 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명을 생략하기로 한다.In order to accomplish the above object, the present invention provides a method for producing oat miso and an oat miso prepared therefrom will be described in detail below with reference to the accompanying drawings. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted as it may obscure the subject matter of the present invention.
먼저, 본 발명의 귀리 된장의 제조방법은, 1) 귀리를 발아시킨 발아 귀리를 분말로 하여 물에 불린 후 건져내어 솥에 찌는 제 1단계; 2) 제 1단계의 찐 발아 귀리를 물에 넣고 가열시켜 저어주면서 호화(糊化)시켜 걸쭉한 죽으로 한 후에 식히는 제 2단계; 3) 제 2단계에서 식힌 걸쭉한 죽을 성형기에 넣고 메주를 성형하는 제 3단계; 4) 제 3단계에서 성형된 메주를 발효시키는 제 4단계; 5) 제 4단계에서 발효된 메주를 소금물로 염도를 조절한 후에 숙성시켜 된장을 만드는 제 5단계;를 포함하는 것을 특징으로 한다.First, the process for producing omelet miso of the present invention comprises the following steps: 1) a step of boiling oats grated oats, called as water, 2) Stage germinated oats of the first stage are put into water, heated and stirred to make a thick gel, and then cooled; 3) a third step of molding meju into a thick die cooled in the second step; 4) fermenting the meju formed in the third step; 5) a fifth step of preparing the miso by fermenting Meju fermented in the fourth step with salt water and then aging it.
상기 제 1단계는 본 발명에 의한 귀리 된장의 제조방법 중 준비단계로서, 귀리를 발아시켜 얻은 발아 귀리를 분말로 하여 물에 불린 후 건져내어 솥에 찌는 단계이다. 잘 익은 귀리를 구입한 후 돌이나 잡티 같은 이물질이 없도록 걸러낸 다음 물이 빠질 수 있는 통에 담은 후에 하루에 1회 물을 뿌려주면 귀리에서 싹이 트기 시작하여 자라게 된다. 싹은 길이가 1~3㎝가 되도록 자라게 하는 것이 바람직하고, 싹이 난 귀리를 잘 건조시켜 건조된 발아 귀리를 빻아 분말로 한 후에 발아 귀리 분말을 물에 3시간 동안 넣어 충분히 불리고 나서 채로 건져내어 솥에 넣고 찐다. 귀리를 발아시키면 베타 글루칸 함량이 발아되지 귀리에 비하여 3배 정도까지 증가하게 된다. 발아 귀리 분말은 식용 당화 분해효소로서 작용을 하게 되는데, 그 속에 들어있는 아밀라아제는 녹말을 엿당으로 분해한다. 이때 싹의 길이가 1㎝ 미만일 때는 귀리의 베타 글루칸 함량이 충분치 못하게 되고, 3㎝를 초과할 때는 베타 글루칸 함량이 더 이상 증가하지 않게 된다. The first step is a preparation step in the method for producing omelet miso according to the present invention, in which the germinated oats obtained by germinating oats are called as water, and the germinated oats are squeezed out into water and then poured into a pot. After purchasing ripe oats, filter them out so that there is no foreign material such as stones or dirt, and then spray them with water once a day. It is preferable to grow the shoots to a length of 1 to 3 cm. After drying the germinated oats, the dried germinated oats are ground into powder, then the germinated oats are put in water for 3 hours. Put it in a kettle and steam it. When oats are germinated, the content of beta-glucan is germinated and increases to about three times that of oats. The germinated oat powder acts as an edible saccharide degrading enzyme, and the amylase contained therein decomposes the starch into a saccharide. At this time, when the shoot length is less than 1 cm, the content of beta-glucan in the oats is insufficient, and when the length exceeds 3 cm, the content of beta-glucan is no longer increased.
상기 제 2단계는 제 1단계에서 얻은 찐 발아 귀리를 솥에 물과 함께 넣고 가열시키면서 저어주면, 호화(糊化)되어 걸쭉한 죽으로 한 후에 식히는 단계이다. 가열 시에는 솥의 바닥에 귀리가 달라붙지 않도록 잘 저어주는 것이 중요한데, 이렇게 가열시키면 귀리 분말은 호화(糊化)되면서 걸쭉한 죽으로 변하게 된다. 이어서 걸쭉한 죽을 상온에서 식혀 온도가 40~45℃가 되도록 하는 것이 바람직하다. 이때 온도가 40℃미만이면 메주를 만들 때 잘 뭉쳐지지 않게 되고, 45℃를 초과하면 메주가 너무 단단하게 뭉쳐지는 현상이 발생한다.In the second step, the steamed germinated oats obtained in the first step are put into a pot together with water, heated and stirred to make a thickened gelatinized gelatin followed by cooling. When heating, it is important to stir the oats so that the oats do not stick to the bottom of the pot. When heated, oat powder becomes gelatinized and becomes thickened. Then, it is preferable to cool the thick die at room temperature so that the temperature is 40 to 45 ° C. If the temperature is less than 40 ° C, the meju is not clumped well. When the temperature exceeds 45 ° C, meju becomes too hard.
상기 제 3단계는 제 2단계에서 얻은 식힌 걸쭉한 죽을 성형기에 넣고 메주를 성형하는 단계이다. 이때 메주에서 황국균의 번식이 잘 될 수 있도록 밀집도가 낮은 형태의 메주를 만드는 것이 바람직하고, 밀집도가 높을 경우에는 황국균의 번식에 방해가 되어 바람직하지 않다. The third step is a step of molding meju into a chilled die obtained in the second step. At this time, it is desirable to make Meju of low density so that the propagation of Hwang Guk-gyun can be well done in Meju, and it is not preferable if the density is high because it interferes with the propagation of Hwang Guk-gyun.
상기 제 4단계는 제 3단계에서 성형된 메주를 발효시키는 단계로서, 이때 성형된 메주를 25℃의 온도에서 20일간 발효시킬 수 있다. 상기 온도는 메주의 발효균이 활동하기에 적당하여 메주를 건조시키기에 알맞은 온도이고, 숙성 시 메주 내부에서 수분이 미처 빠져나오지 못하는 경우에는 메주가 시어지거나 부패되는 현상이 발생하게 된다.The fourth step is a step of fermenting the meju formed in the third step, wherein the formed meju can be fermented at a temperature of 25 ° C for 20 days. The temperature is a suitable temperature for drying the meju when the fermenting microorganism of the meju is active, and when the water does not come out from the inside of the meju at the time of aging, the meju becomes sour or decayed.
상기 제 5단계는 제 4단계에서 발효된 메주를 소금물로 염도를 조절한 후에 숙성시켜 된장을 만드는 단계이다. 이때 발효된 메주에 소금물을 1 : 1.3중량부로 넣는 것이 바람직하며, 소금물은 염도를 0.8~0.9PSU로 조절하는 것이 바람직하다. In the fifth step, the Meju fermented in the fourth step is aged after the salinity is adjusted with brine to make miso. At this time, it is preferable to add 1: 1.3 parts by weight of salt water to the fermented meju, and it is preferable to control the salinity of salt water to 0.8 to 0.9 PSU.
한편, 귀리에 포함된 β-글루칸(glucan)은 다당류의 일종으로서, 면역증강 작용을 가지고 있다고 알려져 있으며, 혈당과 혈중 콜레스테롤을 감소시키며, 지질대사를 개선하여 체지방 형성과 축정을 억제함으로써 항 비만효과를 가지고 있는 것으로 보고되고 있다. 또한 베타글루칸은 암세포를 직접 공격하지 않고 비특이적 면역반응으로 인간의 정상 세포의 면역기능을 활성화시켜 암세포의 증식과 재발을 억제하고 대식세포(macrophage)를 활성화 시켜 암세포가 있는 체내로 들어가 여러 가지 사이토카인(Cytokine)의 분비를 촉진시킴으로써 면역세포인 T세포와 B세포의 면역기능을 활성화시킨다. 한편, 그 맛은 달콤한 맛을 느낄 수 있고, 그 색깔은 진한 검정색을 띈 갈색이다. On the other hand, β-glucan contained in oats is a type of polysaccharide known to have immunity enhancing action. It reduces blood sugar and blood cholesterol and improves lipid metabolism to inhibit body fat formation and regulation, Have been reported. In addition, beta-glucan does not directly attack cancer cells, but it activates the immune function of normal human cells by nonspecific immune response, inhibits the proliferation and recurrence of cancer cells, activates macrophages, enters the body with cancer cells, (Cytokine) secretion by promoting the immune function of the immune function of T cells and B cells. On the other hand, the taste can taste sweet, and its color is dark brownish brown.
이렇게 상기 제 1단계에서 제 5단계까지의 과정을 거치면서 본 발명의 귀리 된장을 제조할 수 있는데, 미숙성 된장은 발효 및 숙성과정에서 염도는 낮아지고 반대로 당도는 증가하게 되어 숙성된 된장으로 변하게 된다.Thus, the oat miso of the present invention can be manufactured through the steps 1 to 5. In the case of the unripe miso, the saltiness is lowered during the fermentation and aging process, and the sugar content is increased, do.
마지막으로 상기에서 만들어진 된장을 적정한 용기에 담아 개별 포장하여 완제품으로 할 수 있다. Finally, the doenjang prepared in the above can be individually packaged into a finished product in an appropriate container.
아래의 실시예를 통하여 본 발명을 보다 상세히 설명한다. 다만, 이러한 실시예는 본 발명을 설명하기 위한 것일 뿐, 본 발명의 권리범위가 아래의 실시예에 의하여 한정되는 것은 아니다.The present invention will be described in more detail with reference to the following examples. However, these examples are for illustrative purposes only and the scope of the present invention is not limited by the following examples.
1~3㎝로 발아한 귀리 40㎏을 물에 3시간 동안 불린 후에 체로 건져내어 물을 제거한 다음 믹서(Mixer)에 투입하여 분쇄함으로써 발아 귀리 분말을 얻었다. 이어서 이를 솥에 물과 함께 넣고 가열시켜 바닥에 귀리분말이 눌어붙지 않도록 주걱으로 잘 저어주면서 끓여 걸쭉한 죽 상태로 만든 다음 걸쭉한 죽을 상온에서 30분 동안 식혀 죽의 온도가 40℃가 되도록 하였다, 계속하여 이를 메주 성형기에 넣고 성형하여 메주를 만든 후에 20℃의 건조실에서 건조시킨 다음 다시 발효실에 넣고 35~40℃의 온도에서 20일간 발효시켰다. 계속하여 발효된 메주를 소금물에 1 : 1.3중량부로 혼합하여 옹이에 담고 염도를 0.8~0.9PSU로 조절하여 30일간 숙성시켜 귀리 된장을 제조하였다.40 kg of oats germinated at 1 to 3 cm were poured into water for 3 hours and then sieved to remove water. The mixture was then poured into a mixer for pulverization to obtain germinated oat powder. Subsequently, it was put into a pot and heated. The oat powder was heated and boiled with a spatula so as to prevent the oat powder from adhering to the bottom. The thickened porridge was thickened at room temperature for 30 minutes so that the porridge temperature was 40 ° C. This was dried in a drying chamber at 20 ° C, then put into a fermentation chamber and fermented at a temperature of 35 to 40 ° C for 20 days. The fermented meju was mixed with salt water at a ratio of 1: 1.3 parts by weight and kneaded for 30 days in a knot and adjusted to a salinity of 0.8 to 0.9 PSU to prepare omelet miso.
상기 실시예 1과 비교하여 1~3㎝로 발아한 귀리 대신에 1㎝ 미만으로 발아한 귀리를 사용하는 것만 다를 뿐 나머지는 동일하게 하여 귀리 된장을 제조하였다.In comparison with Example 1, oat miso was prepared in the same manner as in Example 1 except that oats germinated at less than 1 cm were used instead of oats germinated at 1 to 3 cm.
<비교예 1>≪ Comparative Example 1 &
귀리를 증자(蒸煮)하여 2일 동안 자연 발효시켜 건조시킨 후에 분말로 하여 1년 이상 숙성된 된장에 20중량부의 비율로 혼합하였다. 이어서 15℃의 온도에서 100일간 발효시켜 귀리 된장을 제조하였다. The oats were boiled, spontaneously fermented for 2 days and dried. Powders were mixed at a ratio of 20 parts by weight to doenjang aged more than one year. Followed by fermentation at a temperature of 15 캜 for 100 days to prepare omelet miso.
<비교예 2>≪ Comparative Example 2 &
시중에 유통중인 P사 된장을 구입하여 사용하였다.We purchased and used P soybean paste which is in circulation on the market.
<실험예 1> 된장의 물성 평가 1<Experimental Example 1> Evaluation of physical properties of doenjang 1
실시예 1, 2 및 비교예 1, 2에서 제조한 된장 100g 씩을 α-아밀라제(amylase) 100㎕가 포함된 PBS buffer(pH 8.2)에 95℃에서 30분간 반응시켰다. 이어서 산을 추가하여 pH를 7.5로 조정한 다음 100㎕ protease를 첨가하고, 60℃에서 30분간 반응시키고 나서 다시 산을 추가하여 pH 4.5로 맞췄다. 계속하여 200㎕ 아밀로글루코시다제(amyloglucosidase)를 추가하였다. 마지막으로 60℃에서 30분간 반응시킨 다음 전체 식이섬유의 양을 측정하였고, 앞의 과정을 반복하여 β-글루칸의 양을 측정하였으며, 그 결과를 다음 [표 1]에 나타내었다.100 g of doenjang prepared in Examples 1 and 2 and Comparative Examples 1 and 2 were reacted at 95 ° C for 30 minutes in PBS buffer (pH 8.2) containing 100 μl of α-amylase. The pH was then adjusted to 7.5 by addition of acid, followed by addition of 100 μl of protease, reaction at 60 ° C for 30 minutes, and then acid was added to adjust pH to 4.5. Subsequently, 200 μl of amyloglucosidase was added. Finally, the reaction was carried out at 60 ° C for 30 minutes. Then, the total amount of dietary fiber was measured, and the amount of β-glucan was measured by repeating the above procedure. The results are shown in Table 1 below.
상기 [표 1]로부터 본 발명에 의한 바람직한 예인 실시예 1의 귀리 된장이 실시예 2 및 비교예 1 , 2의 된장보다 식이섬유 및 β-글루칸의 함량이 훨씬 높았음을 알 수 있었다. From Table 1, it can be seen that the content of dietary fiber and? -Glucan in the oat miso of Example 1, which is a preferable example according to the present invention, is much higher than that of Example 2 and Comparative Examples 1 and 2.
<실험예 2> 된장의 물성 평가 2<Experimental Example 2> Evaluation of physical properties of doenjang 2
실시예 1, 2 및 비교예 1, 2에서 제조한 된장에 대한 염도, 당도를 비교하였다. 이때, 각 된장의 염도는 염도측정기(GMK-525N, G-Won, Korea)를 이용하여 측정하였고, 당도는 당도계(ATAGO, RX-5000α, Japan)를 이용하여 측정하였는데, 그 실험 결과는 다음 [표 2]와 같다.
Salinity and sugar content of doenjang prepared in Examples 1 and 2 and Comparative Examples 1 and 2 were compared. The salinity of each doenjang was measured using a salinity meter (GMK-525N, G-Won, Korea) and the sugar content was measured using a sugar meter (ATAGO, RX-5000α, Japan) Table 2].
상기 [표 2]로부터 본 발명에 의한 바람직한 예인 실시예 1의 귀리 된장이 모두 실시예 2, 비교예 1, 2의 된장보다 염도, 당도가 낮아 우수한 제품임을 알 수 있었다.[Table 2] shows that the oat miso of Example 1, which is a preferable example according to the present invention, is superior in terms of salinity and sugar content to that of Example 2 and Comparative Examples 1 and 2, respectively.
<실험예 3> 된장의 관능 평가<Experimental Example 3> Sensory evaluation of doenjang
실시예 1, 2 및 비교예 1, 2에서 제조한 된장에 대하여 조리종사자 20명을 대상으로 맛, 향, 색깔 및 전반적인 기호도에 대한 관능검사를 실시하였다. 검사방법은 7점 채점법으로서, 7점 : 매우 좋다, 6점 : 좋다, 5점 : 조금 좋다, 4점 : 보통이다, 3점 : 조금 나쁘다, 2점 : 나쁘다, 1점 : 매우 나쁘다, 로 나타내었는데, 그 평가결과는 다음 [표 3]과 같다. Sensory evaluation of taste, flavor, color and overall acceptability of doenjang prepared in Examples 1 and 2 and Comparative Examples 1 and 2 were conducted on 20 cooked workers. The test method is a 7-point scoring method: 7 points: very good, 6 points: good, 5 points: slightly better, 4 points: normal, 3 points: slightly worse, 2 points: worse, 1 point: very bad The results of the evaluation are shown in Table 3 below.
상기 [표 3]으로부터 본 발명에 의한 실시예 1의 된장이 실시예 2 및 비교예 1, 2의 된장보다 맛, 향, 색깔 및 전반적인 기호도에 있어서 모두 우수한 제품으로 나타났다.Table 3 shows that the soybean paste of Example 1 according to the present invention was superior to the soybean paste of Example 2 and Comparative Examples 1 and 2 in terms of taste, flavor, color and overall acceptability.
특히, 종래의 된장은 저장, 숙성기간 중에 곰팡이와 같은 잡균이 생성되어 제품의 품질을 저하시켰으나, 실시예 1의 경우 저장, 숙성 기간 중에 곰팡이와 같은 잡균의 성장이 관찰되지 않았는바, 이로부터 본 발명의 귀리 된장은 다른 어느 된장보다도 품질이 우수함을 알 수 있었다.
Particularly, in the conventional soybean paste, germs such as fungi were produced during storage and aging to lower the quality of the product. In Example 1, however, no growth of molds such as mold was observed during storage and aging, The oat miso of the invention was superior to any other miso.
이상과 같이, 본 발명을 비록 한정된 실시예에 의해 설명하였으나, 본 발명은 이것에 의해 한정되지 않으며 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 본 발명의 기술 사상과 아래에 기재될 청구범위의 균등 범위 내에서 다양한 수정 및 변형이 가능함은 물론이다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It is to be understood that various changes and modifications may be made without departing from the scope of the appended claims.
Claims (9)
2) 제 1단계의 찐 발아 귀리를 물에 넣고 가열시켜 저어주면서 호화(糊化)시켜 걸쭉한 죽으로 한 후에 40~45℃가 되도록 식히는 제 2단계;
3) 제 2단계에서 식힌 걸쭉한 죽을 성형기에 넣고 메주를 성형하는 제 3단계;
4) 제 3단계에서 성형된 메주를 25℃의 온도에서 20일간 발효시키는 제 4단계;
5) 제 4단계에서 발효된 메주를 소금물에 1 : 1.3중량부로 넣어 염도를 0.8~0.9 PSU로 조절한 후에 상온에서 30일간 숙성시켜 된장을 만드는 제 5단계;를 포함하되,
식이섬유총량 1.92g/100g, β-글루칸 함량 311㎎/100g, 당도 44.1Brix인 것을 특징으로 하는 귀리 된장의 제조방법.
1) Oat germinated oats with a length of 1 ~ 3 cm. Powdered oats are called for 3 hours in water.
2) a second step in which steamed germinated oats of the first stage are put into water and heated and agitated while stirring to form a thick mush, followed by cooling to 40 to 45 ° C;
3) a third step of molding meju into a thick die cooled in the second step;
4) fermenting the meju formed in the third step at a temperature of 25 ° C for 20 days;
5) a fifth step of adding miso fermented in step 4 to 1: 1.3 parts by weight of saline, adjusting the salinity to 0.8 to 0.9 PSU, and aging the mixture at room temperature for 30 days,
The total amount of dietary fiber is 1.92 g / 100 g, the content of? -Glucan is 311 mg / 100 g, and the sugar content is 44.1 Brix.
The oat miso produced according to claim 1, wherein the total amount of dietary fiber is 1.92 g / 100 g, the content of? -Glucan is 311 mg / 100 g, the salinity is 0.82 PSI, and the sugar content is 44.1 Brix.
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