KR20190001725A - Methdo for preparing soybean sauce and paste using fermented chaga mushroom powder and bamboo salt - Google Patents
Methdo for preparing soybean sauce and paste using fermented chaga mushroom powder and bamboo salt Download PDFInfo
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- KR20190001725A KR20190001725A KR1020170081715A KR20170081715A KR20190001725A KR 20190001725 A KR20190001725 A KR 20190001725A KR 1020170081715 A KR1020170081715 A KR 1020170081715A KR 20170081715 A KR20170081715 A KR 20170081715A KR 20190001725 A KR20190001725 A KR 20190001725A
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- soybean
- meju
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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
-
- A23L11/20—
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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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
- A23V2300/31—Mechanical treatment
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
본 발명은 발효 차가버섯 분말과 죽염을 이용한 된장 및 간장의 제조방법에 관한 것으로, 보다 상세하게는 서로 다른 발효조건을 갖는 차가버섯과 콩 메주를 시의 적절하게 배합함으로써, 기능성 및 기호도가 향상될 뿐만 아니라 고유의 맛과 색이 장기간 유지될 수 있는 된장 및 간장의 제조방법에 관한 것이다. The present invention relates to a method for producing soybean paste and soy sauce using fermented mushroom powder and bamboo salt, and more particularly, to a method for producing soybean paste, And also to a method of producing soybean paste and soy sauce, which can maintain its inherent taste and color for a long period of time.
된장은 우리나라의 대표적인 발효식품으로, 주재료로서 대두를 사용하는데 대두는 고단백의 식품소재이면서도 사포닌, 이소플라본, 이피리플라본 등의 생리활성물질을 포함하고 있어 항암작용, 골다공증 예방 등의 효과를 나타내어 대두를 비롯한 된장 등 대두 가공식품들은 건강식품으로 인식되고 있고, 대두 중의 이러한 유효성분들은 메주를 쑤어 발효되는 과정 중에 간장 또는 된장 등으로 상당량 옮겨가는 것으로 알려져 있다.Soybean is a representative fermented food in Korea and uses soybeans as its main material. Soybean is a food material of high protein, but it contains saponin, isoflavone, and ipriflavone as physiologically active substances. It shows anticancer effect and prevention of osteoporosis. And soybean products including soybean paste are recognized as health foods. It is known that such effective ingredients in soybeans are transferred to soy sauce or soybean paste during fermentation of meju.
이러한 된장의 제조방법은 전통적인 재래식 방법과 현대의 개량식 방법으로 크게 대별된다. 전통적인 된장의 제조방법은, 지역에 따라 다소 차이가 있으나 기본적으로 원료인 대두를 삶아서 찧고 벽돌형 또는 구형으로 성형하여, 2~3일간 건조한 뒤 균열이 생기면 짚 등으로 매달아 적당한 온도와 습도를 유지하게 한다. 이렇게 하여 주위의 다양한 미생물들이 자연적으로 착생되어 번식하게 한 메주를 깨끗이 씻어 2~3월에 소금물에 담궈 3~6개월간 발효 숙성시킨 후 액상은 달여서 간장으로 하고, 나머지는 고형물로 된장을 만든다. The manufacturing methods of such miso are largely classified into the conventional method and the modern method. The traditional method of making miso is somewhat different depending on the region, but basically, the raw soybean is boiled, molded into a brick or spherical shape, dried for 2 to 3 days, and if cracked, it is hung with straw to maintain proper temperature and humidity do. In this way, the various microorganisms around it are naturally mixed and washed, washed meju cleanly, and fermented for 3 ~ 6 months in February ~ March, and the liquid phase is dipped into soy sauce and the rest is made into solid soybean paste.
간장을 뽑고 난 형태의 된장은 전통식 된장의 일반적인 형태로서 원료 전체가 된장이 되는 개량식 된장에 비하여 질소와 당류 등의 수용성 성분들이 감소되고 품질과 향미면에서 차이가 있으며, 염도가 8.6~17.8%로서 비교적 높다.As a general form of soybean paste soybean paste, soybean paste soybean paste is a general form of traditional soybean paste soybean paste, which has a lower quality and flavor than soy sauce, and has a salinity of 8.6 ~ 17.8% It is relatively high.
또한, 간장은 우리나라 사람의 식생활에서 없어서는 안 되는 중요한 식료품이며, 콩을 주원료로 하는 장류 중 하나이며 발효, 숙성 과정을 거쳐 만들어진 전통 발효식품으로서, 식물성 단백질이 높은 소금농도에서 미생물의 작용으로 분해하여 구수한 향미를 나타내게 하였기 때문에 조미료가 되는 동시에 저장성이 우수한 가공식품이다.In addition, soy sauce is an important foodstuff that is indispensable to the diet of Korean people. It is one of the main products of soybeans. It is a traditional fermented food made through fermentation and aging process. It decomposes the vegetable protein into high- It is a processed food that is seasoned and excellent in storage property because it displays a savory flavor.
이러한 간장은 매우 특성이 있는 식품으로 여기에 관여되는 발효미생물의 종류 및 제조기술의 차이에 따라 달라지므로 맛과 향기에 특성이 생긴다. 그리고 장류는 각 가정에서 제조하여 이용해 왔으나 경제성장 및 식생활 양식의 변화로 가정에서 제조하는 것보다 시장에서 구매하는 경향으로 바뀜에 따라 장류의 소비량은 물론 제조방법도 크게 발전하고 있다.These soy sauces are very characteristic foods, and their characteristics depend on flavor and aroma because they depend on the kind of fermenting microorganisms involved and the difference in manufacturing technology. However, as the economic growth and changes in dietary patterns have changed the tendency to purchase in the market rather than in the home, the consumption of soybean products as well as the manufacturing method have been greatly improved.
한편, 차가버섯(학명 이노노투스 오브리쿠우스: Inonotus obliquus, 푸스코스포리아 오블리쿠아:Fuscosporia obliqua)은 소나무비늘버섯과(Hymenochaetaceae)에 속하는 다년생의 담자균 버섯으로, 자연상태에서 시베리아, 핀란드, 노르웨이, 우크라이나, 홋카이도 등의 북위 45도 이상의 춥고 습한 북반구에 분포하며, 일반적으로 자작나무, 오리나무, 마가목 등의 줄기나 그루터기에 자생하는 극내한성 버섯이다.Inonotus obliquus (Fuscosporia obliqua) is a perennial benthic mushroom belonging to the pine scaly mushroom (Hymenochaetaceae). It is a natural mushroom in the Siberia, Finland, Norway, Ukraine, and Hokkaido. It is a cold-resistant mushroom that grows naturally in the stems and stumps of birch, duck, and twig.
국내에서 자생한다는 보고는 아직 없으며, 백색부후균의 일종으로, 자연상태에서 성장하면 검은색의 균핵덩어리가 되어 자작나무 등의 줄기에 기생하는 것으로 알려져 있다.There is no report that it is native in Korea. It is a kind of white rot fungus. It grows in the natural state and becomes black sclerotia, and is known to parasitize in the trunk of birch.
차가버섯은 러시아에서는 예로부터 차, 음료로 음용되어 왔으며, 현재는 위장과 관련된 모든 암치료에 사용되고 있고, 일본에서는 카바노아나타케라고 부르고 있으며 에이즈와 O-157 및 간암의 치료제로 이용되고 있다.Chaga mushrooms have been traditionally used in tea and beverages in Russia and are now used for the treatment of all cancers related to the stomach. In Japan, they are called "cabanoanatake" and are used for the treatment of AIDS, O-157 and liver cancer.
이 버섯은 챠가 또는 차가(Chaga), 봇나무혹버섯, 백화나무버섯 또는 검은자작나무버섯이라고도 알려져 있으며, 강력한 제암작용과 강한 면역활성작용(일본생약학회 제41회 연회연구발표)과 항에이즈 활성(제7회 일본에이즈 학회)을 보이는 것으로 알려져 있다.This mushroom is also known as chaga or chaga, bamboo humpback moth, white birch mushroom or black birch mushroom, and has strong anti-cancer action and strong immunological activity (The 7th Japan Society for AIDS Research).
그리고, 차가버섯의 알려진 유효성분으로는 강한 항산화효과와 세포활성효과가 있는 것으로 알려진 베타글루칸, 헤테로글루칸이 있고(제암성다당류에 관한연구, 일본생약학회 제27보), 이 버섯의 균핵과 균사체로부터 추출한 다당류의 수용성 및 수불용성 다당체는 항종양활성 및 혈당강하작용이 있는 것으로 알려져 있다.Known active ingredients of chaga mushroom are beta glucan and heteroglucan, which are known to have strong antioxidative and cell activating effects (studies on anticarcinogenic polysaccharides, Japanese Pharmacopoeia, 27), sclerotia and mycelium Soluble and water-insoluble polysaccharides of polysaccharides are known to have antitumor activity and hypoglycemic action.
이외에도, 알레르기 피부염, 만성간염, 신염의 예방등에 효력이 있는 것으로 알려지고 있으나 인체 내에서의 대사기능과 약리작용 등, 아직 밝혀지지 않은 것이 많아 아직 연구단계에 있는 것도 많다. 이러한 효력을 나타내는 차가버섯 속의 유효성분들에는 β-글루칸, 트리체페놀산, 호로마도겐, 폴리페놀, 옥시페놀카르본산, 휘노친, 차가산(60%), 바닐라산, 파라옥시향산, 프테린, 스테롤 등의 많은 생리활성성분이 있는 것으로 알려져 있다.In addition, it is known that allergic dermatitis, chronic hepatitis and the prevention of nephritis are effective, but many metabolic functions and pharmacological actions in the body have not yet been clarified. The active ingredients of this mushroom, which exhibits such efficacy, include beta -glucan, trichephenol acid, fomlodogen, polyphenol, oxyphenolcarboxylic acid, phinocin, carboxy acid (60%), vanillic acid, , Sterol, and the like.
최근에는 소비자의 건강 및 영양에 대한 관심뿐만 아니라, 맛과 향미에 대한 관심도 높아짐에 따라 전통 간장 및 된장류의 소재로 사용되지 않던 무화과, 녹차, 사과, 상황버섯, 송이버섯 등의 다양한 부재료를 된장류에 이용하는 방법이 개발되고 있는 추세이다.In recent years, interest in health and nutrition has increased not only for consumers but also for taste and flavor, so various kinds of ingredients such as figs, green tea, apples, mushrooms and pine mushrooms, which were not used as traditional soy sauce and miso materials, There is a tendency that a method to be used for the flow is being developed.
따라서, 본 발명의 목적은 콩과 차가버섯은 최적의 발효 조건이 상이하므로 함께 발효시키는 것이 아니라 각 구성요소의 효능을 최대한 발현시킬 수 있는 독자적인 발효방법을 통해 개별적으로 발효한 후 메주를 제조함으로써 식감이 탁월하며 우수한 항암효과를 부여하는 된장 및 간장의 제조방법을 제공하는데 있다.Accordingly, it is an object of the present invention to provide a fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean oil, And to provide a method for producing soybean paste and soybean which is excellent and has excellent anticancer effect.
상술한 본 발명의 목적을 달성하기 위하여, 본 발명의 일 실시예에서는 차가버섯 분말에 발효균을 접종하고 발효시키고, 콩 메주를 통상의 메주와 동일한 조건에서 발효시키는 발효단계와, 발효된 콩 메주를 분쇄하여 콩 발효분말을 생성하고, 상기 콩 발효분말 100 중량부와 발효된 차가버섯 분말 3 내지 12 중량부를 혼합하여 혼합물을 생성하는 혼합단계와, 물 100 중량부와 상기 혼합물 10 내지 30 중량부를 혼합하고 메주 형태로 메주 성형물을 제조하는 성형단계와, 죽염과 물을 1: 3~10의 중량비로 혼합하여 장독에 넣고 상기 장독에 상기 메주 성형물을 담그는 침지단계와, 상기 죽염과 물 및 메주가 들어 있는 장독을 20 내지 30일 동안 숙성시키는 숙성단계와, 상기 숙성단계를 거친 장독에서 고형 물질인 메주와 액체 물질인 간장을 분리하는 분리단계, 및 상기 분리된 메주를 으깨어 된장을 만드는 단계를 포함하는 된장 및 간장의 제조방법을 제공한다.In order to accomplish the object of the present invention, in one embodiment of the present invention, a fermentation step of inoculating and fermenting fermenting bacteria into a mushroom powder, fermenting the fermented soybean meju under the same conditions as those of ordinary meju, Pulverizing to produce a soybean fermentation powder, mixing 100 parts by weight of the soybean fermentation powder and 3 to 12 parts by weight of fermented mushroom powder to produce a mixture, mixing 100 parts by weight of water and 10 to 30 parts by weight of the mixture And mixing the bamboo salt and the water in a weight ratio of 1: 3 to 10, and immersing the meju-shaped material in the confectioner's mouth and immersing the meju-shaped material in the confectioner's mouth; A fermentation step of fermenting the prepared guinea pig for 20 to 30 days; a separation step of separating soy sauce, which is a liquid substance, from the meju, which is a solid material, It provides a method of making comprising the steps of creating a crushed the separated Meju miso soybean paste, and soy sauce.
본 발명에 의하면, 항산화 활성과 총 페놀 함량 등의 기능성이 향상된 된장과 간장을 제공할 수 있으며, 간장 및 된장의 제조기간이 단축되므로 보다 경제적인 방법으로 간장 및 된장을 제조할 수 있다.According to the present invention, it is possible to provide soy sauce and soy sauce having enhanced antioxidant activity and total phenol content, and shorten the production period of soy sauce and soy sauce, so that soy sauce and doenjang can be manufactured by a more economical method.
또한, 본 발명에 의해 제조된 된장은 콜레스테롤 생성 억제, 항종양성 및 항산화성, 항암성, 방사능 물질제거 기능 등의 생리활성을 가지므로, 섭취자의 건강 유지는 물론이고 건강 증진에도 도움이 된다. 따라서, 일반적인 된장이나 간장의 항암효과 보다 향상된 항암효능을 가지고, 이를 각종 음식에 널리 첨가되는 된장이나 간장으로 제조한 것으로 인하여 다양한 음식물 형태로 평소에 부담없이 섭취할 수 있다. In addition, the doenjang prepared by the present invention has physiological activities such as inhibition of cholesterol production, anti-tumor and antioxidant activity, anticancer activity, and radioactive substance-removing function, thus contributing to health promotion as well as health of the consumer. Therefore, it has an anticancer efficacy better than anticancer effect of general soybean miso or soy sauce, and it can be easily ingested usually in various forms of food because it is prepared with soybean paste or soybean widely added to various foods.
아울러, 본 발명에 의하면 차가버섯 분말과 함께 죽염성분이 된장이나 간장에 포함되어 있어서, 식감을 향상시킬 수 있으며, 차가버섯 고유의 풍미를 음식에서 느낄 수 있다. In addition, according to the present invention, the bamboo salt component is contained in miso or soy sauce together with the mushroom powder, so that the texture can be improved and the flavor inherent to the mushroom can be felt in the food.
도 1은 본 발명에 따른 된장 및 간장의 제조방법을 설명하기 위한 구성도이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram illustrating a method of manufacturing a soybean paste and soy sauce according to the present invention. FIG.
이하, 첨부도면을 참조하여 본 발명의 바람직한 실시예들에 의한 발효 차가버섯 분말과 죽염을 이용한 된장 및 간장의 제조방법(이하, '된장 및 간장의 제조방법'이라 약칭함.)을 상세하게 설명한다. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the preferred embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to like elements throughout the specification. do.
도 1은 본 발명에 따른 간장 및 된장의 제조방법을 설명하기 위한 순서도이다. 도 1을 참조하면, 본 발명에 따른 간장 및 된장의 제조방법은 차가버섯 분말과 콩 메주를 별도로 발효시키는 발효단계(S100)와, 발효된 콩 메주를 분쇄하여 발효된 차가버섯 분말과 혼합하여 혼합물을 생성하는 혼합단계(S200)와, 상기 혼합물을 물과 혼합하여 메주 성형물을 제조하는 성형단계(S300)와, 장독에 죽염 및 물을 넣고 메주 성형물을 담그는 침지단계(S400)와, 장독에서 메주 성형물을 숙성시키는 숙성단계(S500)와, 장독에서 간장 및 메주를 분리하는 분리단계(S600), 및 분리된 메주로 된장을 만들고 분리된 간장을 가열하여 졸이는 제품화단계(S700)를 포함한다.1 is a flow chart for explaining a method for producing soy sauce and soybean paste according to the present invention. 1, the method for producing soy sauce and soybean paste according to the present invention comprises a fermentation step (S100) of separately fermenting mushroom powder and soybean meju, mixing the fermented soybean meju with fermented mushroom powder, (S300) for preparing a meju-shaped product by mixing the mixture with water, an immersion step (S400) for immersing the meju-shaped material in bamboo salt and water, A fermentation step (S500) of aging the molded product, a separation step (S600) of separating the soy sauce and meju from the guinea pig, and a commercialization step (S700) of making the separated soy sauce and heating the separated soy sauce.
이하, 도면을 참조하여 각 구성요소별로 보다 구체적으로 설명한다. Hereinafter, each component will be described in more detail with reference to the drawings.
먼저, 본 발명에 따른 간장 및 된장의 제조방법은 발효단계(S100)를 포함한다. First, the method for producing soy sauce and soybean paste according to the present invention includes a fermentation step (S100).
상기 발효단계(S100)는 차가버섯 분말과 콩 메주를 개별적인 발효과정을 통해 발효시키는 단계로, 차가버섯 분말에 발효균을 접종시키고, 콩 메주를 통상의 메주와 동일한 조건에서 발효시킨다.The fermentation step (S100) is a step of fermenting the mushroom powder and the soybean meju through individual fermentation processes. The fermentation step S100 is a step of inoculating the fermenting bacteria into the mushroom powder and fermenting the soybean meju under the same conditions as those of ordinary meju.
구체적으로, 발효단계(S100)는 차가버섯 발효과정과 콩 메주 발효과정으로 구성된다. Specifically, the fermentation step (S100) comprises a step of fermentation of mushroom and a fermentation process of soybean meju.
상기 차가버섯 발효과정은 차가버섯 분말에 발효균을 접종하고, 발효균이 균일하게 섞일 수 있도록 차가버섯 분말을 교반하며, 교반된 차가버섯 분말을 30℃ 내지 40℃의 온도에서 24 내지 48시간 동안 발효시킨다. 여기서, 발효균은 바실러스균을 대두 배양원으로 전배양 시킨 발효균을 사용하는 것이 바람직하다.In the fermentation process, the mushroom powder is inoculated to the mushroom powder, and the mushroom powder is agitated so that the mushroom powder can be uniformly mixed. The stirred mushroom powder is fermented at a temperature of 30 to 40 ° C for 24 to 48 hours . Here, it is preferable to use a fermenting microorganism obtained by pre-culturing Bacillus bacteria as a soybean culture source.
이러한 차가서벗의 발효는 인체흡수율의 증가시키는 효과를 제공한다. 다시 말해, 발효는 소화방해물질(phytic, trypshin inhibitor, lectin, non starch polysaccharide)들을 분해 및 파괴하여 인체에 유용한 물질로 바꾸며, 비교적 큰 덩어리의 고분자 성분을 잘게 쪼개어 작은 덩어리 상태의 저분자 물질로 바꾸어 유효 성분의 세포 내 흡수를 돕는 역할을 한다. 따라서, 차가버섯 발효물은 차가버섯의 유효성분의 인체흡수율을 증가시킬 수 있게 된다.The fermentation of such tea and sugar provides an effect of increasing the rate of absorption of the human body. In other words, fermentation decomposes and destroys phytic, trypshin inhibitors, lectin, and nonstarch polysaccharides, transforming them into useful substances for the human body, and breaking up a relatively large chunk of the polymer into finely divided, It plays a role in assisting intracellular absorption of the component. Therefore, the fermented product of the mushroom can increase the absorption rate of the active ingredient of the mushroom.
상기 콩 메주 발효과정에서는 통상의 메주와 동일한 조건에서 발효시킨다. 예를 들면, 메주 발효는, 메주를 볏짚으로 묶은 다음 약 1-2 개월 동안 자연발효하거나 30℃ 내지 35℃에서 발효하는 방법을 이용한다.In the fermentation process of the soybean meju, the fermentation is carried out under the same conditions as those of conventional meju. For example, in Meju fermentation, Meju is bundled with rice straw and then naturally fermented for about 1-2 months or fermented at 30 to 35 ° C.
본 발명에 따른 간장 및 된장의 제조방법은 발효단계(S100) 이전에 전처리단계를 더 포함할 수 있다.The method for producing soy sauce and soybean paste according to the present invention may further include a pretreatment step before the fermentation step (S100).
상기 전처리단계는 발효단계(S100) 이전에 차가버섯을 분말화 하고 콩을 사용하여 콩 메주를 제조하는 단계로, 건조과정과 분쇄과정과 콩 메주 성형과정을 포함한다.The pretreatment step comprises pulverizing the mushroom and pulverizing the beans before the fermentation step (S100), and includes a drying process, a grinding process, and a soybean meju forming process.
상기 건조과정에서는 차가버섯을 분말화를 위해 차가버섯을 함수율 8 내지 15% 이하로 건조한다.In the drying process, chaga mushrooms are dried to a moisture content of 8-15% or less for pulverization.
상기 분쇄과정에서는 건조된 차가버섯을 분쇄하여 차가버섯 분말을 생성하는 단계로, 상기 차가버섯 분말을 300 내지 500 메쉬(mesh)로 분쇄한다.In the pulverization process, the dried mushroom is pulverized to produce mushroom powder, and the mushroom powder is pulverized into 300 to 500 mesh.
필요에 따라, 상기 분쇄과정 이후에는 연화과정을 더 포함할 수 있다. 이러한 연화과정은 차가버섯 분말을 50℃ 내지 60℃의 물에 담가 차가버섯의 조직을 연화시키는 과정으로, 일반 버섯과 달리 딱딱한 목질의 형태를 띄고 있는 차가버섯에 발효균이 원활히 침투할 수 있도록 뜨거운 물을 사용해 차가버섯 조직을 연화시킨다. 이때, 온도가 50℃ 미만이면 차가버섯 조직을 연화시키는데 소요되는 시간이 늘어나는 문제가 발생될 수 있으며, 온도가 60℃를 초과하면 차가버섯 유효성분의 일부가 파괴되는 문제가 발생될 수 있다.If necessary, the milling process may further include a softening process. This softening process is a process of softening the mushroom tissue by immersing the mushroom powder in water at 50 ° C to 60 ° C. In order to smoothly penetrate the mushroom, which is in a hard woody form, unlike ordinary mushrooms, To soften the mushroom tissue. If the temperature is lower than 50 ° C, the time required for softening the mushroom tissue may increase, and if the temperature exceeds 60 ° C, a part of the mushroom effective ingredient may be destroyed.
또한, 상기 연화과정 이후에는 수분 제거과정을 더 포함할 수 있다. 이러한 수분 제거과정은 연화과정을 통과한 차가버섯 분말의 표면에 잔존하는 물기를 제거하는 과정으로, 차가버섯 분말의 온도가 발효단계(S100)에서 효과적인 온도인 30℃ 내지 40℃가 될 때까지 상온에서 방치한다. In addition, the softening process may further include a moisture removing process. The moisture removal process is a process of removing the water remaining on the surface of the mushroom powder that has passed through the softening process. The temperature of the mushroom powder is maintained at a temperature of 30 ° C to 40 ° C, which is an effective temperature in the fermentation step (S100) .
상기 콩 메주 성형과정은 물 100 중량부에 콩 1 내지 40 중량부를 첨가하고 가열하여 콩을 삶고, 삶은 콩을 이용하여 메주를 제조하는 과정이다. 이와 같이 콩 삶기가 완료되면, 통상의 방법을 이용하여 삶은 콩으로 메주를 제조한다. 구체적으로, 삶은 콩을 으깬 후 목침 모양으로 메주 형태를 만든다.The bean meze forming process comprises adding 1 to 40 parts by weight of soybeans to 100 parts by weight of water, boiling the soybeans by heating, and boiling soybeans to prepare meju. When the boiling of the beans is completed, the beans are prepared with boiled soybeans using a conventional method. Specifically, boiled beans are crushed and then shaped into a meju shape.
보다 구체적으로, 콩을 물에 담근 후 실온에서 충분히 불린 후에 건져낸다. 그 다음 물에 불린 콩을 넣고 가열한다. 물에 콩을 넣고 처음에는 약불로 가열하기 시작하다가 점점 불의 세기를 증가시켜서 센불에서 콩을 삶는다. 콩이 다 삶아지면 불의 세기를 다시 약하게 조절한다. 콩이 완전히 익고 물이 전부 없어질 때까지 천천히 기다린다. 물이 거의 없도록 완전히 깨지어 으스러질 정도가 될 때까지 콩을 삶는다. 이는 공지의 방법이다. 이외에도 콩을 삶을 때 이용되는 여러 가지 방법들이 적용될 수 있다. 이때, 콩은 공지된 여러 가지 종류의 것이 모두 사용될 수 있으나, 서목태(쥐눈이콩)를 사용하는 것이 바람직하다. More specifically, the beans are soaked in water and sufficiently boiled at room temperature. Then add the beans called water and heat them. I put soybeans in water and begin to heat with low heat at first, but gradually increase the intensity of fire and boil the beans in high heat. When the beans are boiled, they regain the strength of fire again. Wait until the beans are fully ripe and all the water is gone. Boil the beans until they are almost completely wiped out so that there is little water. This is a known method. In addition, various methods used in living beans can be applied. At this time, various kinds of known soybean can be used, but it is preferable to use soybean curd (bean curd).
이어서, 본 발명에 따른 간장 및 된장의 제조방법은 혼합단계(S200)를 포함한다. Then, the method for producing soy sauce and soybean paste according to the present invention includes a mixing step (S200).
상기 혼합단계(S200)는 발효된 콩 메주를 분쇄하여 콩 발효분말을 생성하고, 상기 콩 발효분말 100 중량부와 발효된 차가버섯 분말 3 내지 12 중량부를 혼합하여 혼합물을 생성하는 단계로, 콩 발효분말은 600 내지 700 메쉬로 분쇄하는 것이 바람직하다. 이때, 차가버섯 분말이 3 중량부 미만이면, 간장과 된장의 섭취자가 차가버섯 유효성분에 의한 효과를 획득할 수 없다. 그리고 차가버섯 분말이 12 중량부를 초과하면, 된장을 사용한 식품의 식감이 떨어지는 문제가 발생될 수 있다.In the mixing step (S200), fermented soybean meju is pulverized to produce soybean fermentation powder, and 100 parts by weight of the fermented soybean powder and 3 to 12 parts by weight of fermented green mushroom powder are mixed to produce a mixture. The powder is preferably pulverized to 600 to 700 mesh. At this time, if the mushroom powder is less than 3 parts by weight, the ingestion of soy sauce and miso can not obtain the effect of the mushroom effective ingredient. If the amount of the mushroom powder exceeds 12 parts by weight, there is a problem that the texture of the food using the miso is deteriorated.
필요에 따라, 상기 혼합단계(S200)는 콩 메주를 분쇄하기 이전에 발효된 콩 메주를 세척 및 건조시키는 세척과정을 더 포함할 수 있다. 이는, 콩 메주의 표면에 부착된 먼지 등의 이물질을 제거하기 위함이다.If necessary, the mixing step (S200) may further include a washing step of washing and drying the fermented soybean meju before pulverizing the soybean meju. This is to remove foreign matter such as dust adhering to the surface of soybean meju.
그 다음, 본 발명에 따른 간장 및 된장의 제조방법은 성형단계(S300)를 포함한다. Next, the method for producing soy sauce and soybean paste according to the present invention includes a forming step (S300).
상기 성형단계(S300)는 상기 혼합단계(S200)를 통해 생성한 혼합물과 물을 혼합하여 메주 성형물을 제조하는 단계로, 물 100 중량부와 혼합물 10 내지 30 중량부를 혼합하고 메주 형태로 메주 성형물을 제조한다. The forming step S300 is a step of mixing the mixture formed through the mixing step S200 with water to prepare a meju-shaped product, which is prepared by mixing 100 parts by weight of water and 10 to 30 parts by weight of a mixture, .
이 후, 본 발명에 따른 간장 및 된장의 제조방법은 침지단계(S400)를 포함한다. Thereafter, the method for producing soy sauce and soybean paste according to the present invention includes an immersion step (S400).
상기 침지단계(S400)는 죽염과 물을 1: 3~10의 중량비(무게비)로 혼합하여 장독에 넣고 상기 장독에 상기 메주 성형물을 담그는 단계이다. In the immersion step (S400), bamboo salt and water are mixed at a weight ratio (weight ratio) of 1: 3 to 10, and the mixture is immersed in a guinea pig, and the meze molding is immersed in the guinea pig.
이러한 침지단계(S400)에서는 죽염 100 중량부와 물 300 내지 1000 중량부를 혼합하여 장독에 넣고 상기 장독에 상기 발효 메주를 담근다. 일반적으로 메주를 담글 때 일반 소금물을 사용하지만, 본 발명에서는 죽염과 물의 혼합물을 사용한다. 필요에 따라, 장독 내 불순물을 제거하고 탈취 효능향상을 위해서 장독의 내부에 참숯을 더 넣을 수 있다.In this immersion step (S400), 100 parts by weight of bamboo salt and 300 to 1000 parts by weight of water are mixed and placed in a guinea pig, and the fermented meju is immersed in the guinea pig. Generally, common salt water is used when soaking meju, but in the present invention, a mixture of bamboo salt and water is used. If necessary, you can add more charcoal to the inside of the locker to remove the impurities in the locker and improve the deodorizing effect.
이때, 물이 300 중량부 미만으로 혼합되면, 간장과 된장의 염분이 높아져 짠맛이 강해질 뿐만 아니라 저염식 식단을 선호하는 트랜드에 반하여 기호성이 떨어지는 문제가 발생된다. 그리고 물이 1000 중량부를 초과하여 혼합되면, 숙성기간이 늘어나는 문제가 발생될 수 있다. At this time, when the water is mixed at less than 300 parts by weight, the salinity of soy sauce and doenjang increases, which not only strengthens the salty taste, but also lowers palatability in contrast to a trend favoring a low salt diet. If the water is mixed in an amount exceeding 1000 parts by weight, the aging period may increase.
또한, 죽염과 물은 된장의 염도를 고려하여 된장 100 중량부를 기준으로 죽염 100 중량부와 물 400 중량부가 장독에 투입되는 것이 바람직하다. 필요에 따라, 상기 물로는 전술한 연화과정에서 사용된 물을 포함하여 사용하는 것이 바람직하다. 이는, 연화과정 중에 차가버섯 분말로부터 물로 차가버섯 유효성분의 일부가 유출될 수 있기 때문이다.It is preferable that 100 parts by weight of bamboo salt and 400 parts by weight of water are added to the guinea pig on the basis of 100 parts by weight of doenjang considering the salinity of doenjang. If necessary, it is preferable to use water containing the water used in the above-mentioned softening process. This is because, during the softening process, some of the chrysanthemum active ingredients may leak out of the chrysanthemum powder to water.
그 다음, 본 발명에 따른 간장 및 된장의 제조방법은 숙성단계(S500)를 포함한다. Next, the method for producing soy sauce and soybean paste according to the present invention includes an aging step (S500).
상기 숙성단계(S500)는 상기 죽염과 물 및 메주가 들어 있는 장독을 20 내지 30일 동안 숙성시키는 단계로, 바람이 잘 통하고 햇빛이 잘 드는 곳에서 진행하는 것이 바람직하다.The aging step (S500) is a step of aging the bamboo salt, water and meju for 20-30 days, preferably in a windy and sunny place.
필요에 따라, 숙성단계(S500)에서는 건기 시에 장독을 개봉하고, 우기 시에 밀폐하는 과정을 반복할 수 있다. If necessary, the aging step (S500) can repeat the process of opening the guard at the dry season and sealing at the rainy season.
그리고 본 발명에 따른 간장 및 된장의 제조방법은 분리단계(S600)를 포함한다. The method for producing soy sauce and soybean paste according to the present invention includes a separation step (S600).
상기 분리단계(S600)는 상기 숙성단계(S500)를 거친 장독에서 고형 물질인 메주와 액체 물질인 간장을 분리하는 단계로, 이러한 분리는 통상의 메주/간장 분리 과정을 이용하여 수행된다.The separation step S600 is a step of separating Meju as a solid material and soy sauce as a liquid substance in the fermentation broth after the aging step S500, and this separation is carried out using a conventional meju / soy sauce separation process.
이러한 분리단계(S600)에서는 숙성된 장에서 메주를 여과하여 간장과 된장이 되도록 분리하되, 된장의 단백질과 단맛을 위하여 메주 100 중량부당 간장 50 내지 60 중량부 정도의 비율이 되도록 분리한다.In this separation step (S600), the meju is filtered so as to be soy sauce and soybean paste, and the soy sauce is separated from soy sauce so that the soy sauce has a protein content of about 50 to 60 parts by weight per 100 parts by weight of meju.
마지막으로, 본 발명에 따른 간장 및 된장의 제조방법은 제품화단계(S700)를 포함한다.Finally, the method for producing soy sauce and soybean paste according to the present invention includes a commercialization step (S700).
상기 제품화단계(S700)는 상기 분리된 메주를 으깨어 된장을 만들고 분리된 간장을 가열하여 졸이는 단계로, 이러한 된장과 간장의 제조는 통상적인 방법을 이용하여 수행한다. In the commercialization step (S700), the separated meju is squeezed to make a miso, and the separated soy sauce is heated to dissolve. The preparation of such miso and soy sauce is performed using a conventional method.
구체적으로, 분리단계(S600)를 통해 여과시킨 간장은 깔끔하고 단맛이 풍부한데, 부패를 방지하기 위해 센 불에 끓인 후, 약한 불로 천천히 가열해 처음 부피의 약 10%가 줄어들게 하여 간장을 완성한다.Specifically, the soy sauce filtered through the separation step (S600) is clean and rich in sweetness. It is boiled in a fire to prevent decay, and then slowly heated to weak fire to reduce the initial volume by about 10%, thereby completing the soy sauce.
또한, 분리단계(S600)를 통해 여과시킨 메주에 쌀로 만든 풀, 소금 등의 부재료를 첨가하여 된장을 제조할 수 있다. 이러한 부재료의 배합비율은 일반적인 된장제조방법과 동일하므로 구체적인 설명은 생략한다. In addition, soybean paste can be prepared by adding a paste made of rice or a salt such as salt to Meju filtered through the separation step (S600). The compounding ratio of these ingredients is the same as that of general doenjang manufacturing method, so a detailed description thereof will be omitted.
이하, 본 발명의 구체적인 실시예 및 실험예를 통하여 보다 구체적으로 기술한다. 다만 본 실시예 및 실험예는 상술한 발명의 특정예의 이해를 돕기 위한 것으로 이에 의하여 권리범위 등이 제한적으로 해석되어서는 아니된다.Hereinafter, specific examples and experimental examples of the present invention will be described in more detail. It should be understood, however, that the embodiments and examples are for the purpose of promoting understanding of the specific examples of the invention described above, and the scope of rights and the like should not be construed thereby.
차가버섯의 분말의 생성Generation of powder of mushroom
차가버섯을 함수율 10%로 건조시킨 후, 건조된 차가버섯을 400 메쉬로 분쇄하여 차가버섯 분말을 생성하였다.The mushroom was dried at a water content of 10%, and the dried mushroom was pulverized into 400 mesh to produce mushroom powder.
콩 메주의 생성Generation of soybean meju
물 1㎏에 서목태 300g을 첨가한 후 가열하여 물이 전부 없어질 때까지 서목태를 삶았다. 그리고 삶은 서목태를 으깬 후 목침 모양으로 메주 형태를 만들어 콩 메주를 제조하였다.300 g of Seomotai was added to 1 kg of water, and the mixture was heated and boiled until the water was completely consumed. After boiling Seomotai, boiled meju was made into a bean shape.
[실시예 1][Example 1]
1. 차가버섯 분말에 바실러스균을 대두 배양원으로 전배양 시킨 발효균을 접종하고 30℃의 온도에서 36시간동안 발효시키고, 콩 메주를 볏짚으로 묶은 다음 35℃에서 30일 동안 발효시켰다.1. Fermentation of Bacillus sp. Bacillus sp. Strain as a soybean culture source was inoculated with fermenting bacteria and fermented at 30 ℃ for 36 hours. Then soybean meju was fermented at 35 ℃ for 30 days.
2. 발효된 콩 메주를 600 메쉬로 분쇄하여 콩 발효분말을 생성하였고, 상기 콩 발효분말 1㎏에 발효된 차가버섯 분말 100g을 혼합한 후, 혼합물을 목침 모양으로 메주 성형물을 만들었다. 2. Fermented soybean meju was pulverized into 600 mesh to produce soybean fermentation powder. 100 g of fermented tea mushroom powder was mixed with 1 kg of soybean fermentation powder, and the mixture was shaped like a needle into a meju-shaped product.
3. 장독에 1(죽염):4(물)의 중량비로 혼합된 죽염수를 넣고, 상기 장독에 죽염과 동일한 중량비의 메주 성형물을 넣은 후 25일 동안 숙성시켰다.3. Mixed bamboo salt water was mixed in a weight ratio of 1 (bamboo salt): 4 (water) to the guinea pig, and the meju-shaped product of the same weight ratio as the bamboo salt was added to the bamboo salt, and then aged for 25 days.
4. 장독에서 간장과 메주를 분리한 후, 분리된 메주는 으깨어서 된장을 만들었다.4. After separating soy sauce and meju from confectionery, I made miso by making seperated meju.
[실시예 2][Example 2]
1. 차가버섯 분말에 바실러스균을 대두 배양원으로 전배양 시킨 발효균을 접종하고 30℃의 온도에서 36시간동안 발효시키고, 콩 메주를 볏짚으로 묶은 다음 35℃에서 30일 동안 발효시켰다.1. Fermentation of Bacillus sp. Bacillus sp. Strain as a soybean culture source was inoculated with fermenting bacteria and fermented at 30 ℃ for 36 hours. Then soybean meju was fermented at 35 ℃ for 30 days.
2. 발효된 콩 메주를 600 메쉬로 분쇄하여 콩 발효분말을 생성하였고, 상기 콩 발효분말 1㎏에 발효된 차가버섯 분말 100g을 혼합한 후, 혼합물을 목침 모양으로 메주 성형물을 만들었다. 2. Fermented soybean meju was pulverized into 600 mesh to produce soybean fermentation powder. 100 g of fermented tea mushroom powder was mixed with 1 kg of soybean fermentation powder, and the mixture was shaped like a needle into a meju-shaped product.
3. 장독에 1(죽염):4(물)의 중량비로 혼합된 죽염수를 넣고, 상기 장독에 죽염과 동일한 중량비의 메주 성형물을 넣은 후 25일 동안 숙성시켰다.3. Mixed bamboo salt water was mixed in a weight ratio of 1 (bamboo salt): 4 (water) to the guinea pig, and the meju-shaped product of the same weight ratio as the bamboo salt was added to the bamboo salt, and then aged for 25 days.
4. 장독에서 간장과 메주를 분리한 후, 분리된 간장의 부피 10%가 줄어들게 가열하여 간장을 만들었다.4. After separating soy sauce and meju from guinea pig, soy sauce was made by heating so that the volume of separated soy sauce was reduced by 10%.
[비교예 1][Comparative Example 1]
실시예 1과 동일한 방법으로 된장과 간장을 제조하되, 죽염과 물 및 메주 성형물 대신 소금과 물 및 일반 메주를 1:4:1의 중량비로 사용하여 된장을 제조하였다. A soybean paste and soy sauce were prepared in the same manner as in Example 1 except that salt, water and common meju were used at a weight ratio of 1: 4: 1 instead of bamboo salt, water and meju molding.
[비교예 2][Comparative Example 2]
실시예 2와 동일한 방법으로 된장과 간장을 제조하되, 죽염과 물 및 메주 성형물 대신 소금과 물 및 일반 메주를 1:4:1의 중량비로 사용하여 간장을 제조하였다. Soy sauce was prepared in the same manner as in Example 2 except that soy sauce was prepared by using salt, water and common meju at a weight ratio of 1: 4: 1 instead of bamboo salt, water and meju molding.
[실험예 1] 간장의 색강도의 측정[Experimental Example 1] Measurement of color intensity of soy sauce
도정간장의 갈색도는 시료액을 멸균증류수로 100배 희석하여 스펙트로미터(Spectro photometer CM-3500d Minolta, Japan)로 420 nm에서 흡광도를 측정하였다. 그 결과, 실시예 2의 간장의 색강도는 2.81, 비교예 2의 간장은 0.35로 나타나, 본 발명에 따른 간장의 색강도가 약 8배 더 진함을 알 수 있었다. 일반적으로, 간장의 색강도가 증가할수록 항산화 효과가 증가한다고 알려져 있다. 본 발명의 색강도가 일반 조선간장보다 높은 것으로 보아 본 발명에 따른 간장은 항산화 효과가 높다는 것을 알 수 있었다.The brown color of the soy sauce liver was diluted 100 times with sterilized distilled water and the absorbance was measured at 420 nm with a spectrometer (Spectro photometer CM-3500d Minolta, Japan). As a result, the color intensity of the soy sauce of Example 2 was 2.81 and that of the soy sauce of Comparative Example 2 was 0.35, indicating that the color intensity of the soy sauce according to the present invention was about 8 times higher. Generally, it is known that the antioxidative effect increases with increasing color intensity of liver. As the color intensity of the present invention is higher than that of general soy sauce, the soy sauce according to the present invention has a high antioxidative effect.
[실험예 2] 간장의 총질소 함량 측정[Experimental Example 2] Measurement of total nitrogen content in liver
간장의 총질소 함량은 Kjeldahl 법에 의해 측정하였다. 그 결과, 실시예 2의 간장의 총질소 함량은 3.46%, 비교예 2의 간장은 1.47%로서 실시예의 간장의 총질소 함량이 일반 조선 간장 보다 약 2.4배 높았다. 이를 통해서 본 발명에 따른 간장의 단백질 함량이 매우 높음을 알 수 있다.Total nitrogen content of liver was measured by Kjeldahl method. As a result, the total nitrogen content of the soy sauce of Example 2 was 3.46% and the soy sauce of Comparative Example 2 was 1.47%, and the total nitrogen content of the soy sauce of the Example was about 2.4 times higher than that of general soy sauce soy sauce. Thus, it can be seen that the protein content of the liver according to the present invention is very high.
[실험예 3] 된장의 이화학적 성분 측정[Experimental Example 3] Measurement of physicochemical composition of doenjang
실시예 1에 따라 제조된 된장과 비교예 2의 된장 각각 50 g에 멸균증류수를 4배 부피로 첨가하고, 이를 균일하게 현탁한 후 원심분리하여 상등액의 성분을 제조하였다. 본 발명에 따른 된장과 일반 된장의 상등액을 이용한 이화학적 분석을 수행하여 그 결과를 표 1에 나타내었다. 이때, 폴리페놀 함량은 Folin-Denis 법(Dewanto, V., Wu, X., & Liu, R. H. (2002b). Processed sweet corn has higher antioxidant activity. Journal of Agricultural and Food Chemistry, 50, 4959-4964.)에 준하여 측정하였다.Sterile distilled water was added in a volume of 4 times to each of 50 g of doenjang prepared according to Example 1 and doenjang of Comparative Example 2, uniformly suspended therein, and centrifuged to prepare a supernatant. The physicochemical analysis using the supernatant of doenjang and general doenjang according to the present invention was performed, and the results are shown in Table 1. At this time, the polyphenol content was measured by Folin-Denis method (Dewanto, V., Wu, X., & Liu, RH 2002b). Processed sweet corn has higher antioxidant activity. Journal of Agricultural and Food Chemistry, 50, 4959-4964. ).
[표 1]을 참조하면, pH는 5.5~5.6으로 유사하게 나타났으며, 폴리페놀 함량은 본 발명의 된장이 높게 나타났다. 폴리페놀은 생리활성 물질로 알려져 있는데, 본 발명에 따른 된장에서 폴리페놀의 함량이 높게 나타난 것으로 보아, 본 발명의 된장은 생리 활성이 높다고 판단되었다.As shown in Table 1, pH was 5.5 to 5.6, and the polyphenol content of the present invention was high. Polyphenol is known as a physiologically active substance, and the content of polyphenol in the soybean paste according to the present invention is high, indicating that the soybean paste of the present invention has high physiological activity.
[실험예 4] 된장의 항산화 활성 측정[Experimental Example 4] Measurement of antioxidative activity of doenjang
실시예 1에 따라 제조된 된장과 비교예 1에 따라 제조된 된장에 대한 항산화능을 DPPH 라디칼 소거능을 평가하여 비교하였다. DPPH라디칼 소거 활성은 공지된 방법에 따라 조사하였다(Hatano et al., Chem. Pharm. Bull., 36, 2090-2097, 1988). 다양한 농도별로 희석한 된장 시료를 96-웰 플레이트에 50 ㎕씩 분주한 다음 웰 당 200 μM DPPH(1,1-diphenyl-2-picrylhydrazyl) 용액 200 ㎕를 첨가하고, 이를 37℃에서 30분간 반응시킨 후 플레이트 리더[AsysExpert-96, Asys Hitech GmbH, Austria]를 이용하여 515 nm에서의 흡광도를 측정하였다. 시료의 라디칼 소거율은 다음의 식으로 표시하였으며, 최종 활성은 50% 라디컬 소거능(IC50)을 나타내는 농도로 나타내었다.The antioxidative ability of doenjang prepared according to Example 1 and doenjang prepared according to Comparative Example 1 were evaluated by evaluating the DPPH radical scavenging ability. DPPH radical scavenging activity was investigated according to known methods (Hatano et al., Chem. Pharm. Bull., 36, 2090-2097, 1988). 50 μl of doenjang samples diluted in various concentrations were dispensed into 96-well plates, and 200 μl of 200 μM DPPH (1,1-diphenyl-2-picrylhydrazyl) solution was added to each well. The resulting solution was reacted at 37 ° C. for 30 minutes The absorbance at 515 nm was measured using a post-plate reader [AsysExpert-96, Asys Hitech GmbH, Austria]. The radical scavenging rate of the sample was expressed by the following equation, and the final activity was expressed as a concentration indicating 50% radical scavenging activity (IC50).
[수학식 1] [Equation 1]
라디칼 소거율(%)=(1-시료의 흡광도/대조구의 흡광도)Radical scavenging rate (%) = (1-absorbance of sample / absorbance of control)
실험 결과, 본 발명에 따른 된장은 0.21 mg/㎖, 비교예 1의 된장은 0.53 mg/㎖, 농도에서 50% 라디컬 소거능(IC50)을 나타내었다. 즉, 통상 비타민 C의 경우 10~20 ㎍/㎖의 농도에서 산화물질 50%를 제거하는 데(IC50), 비교예 1의 된장은 530 ㎍/㎖의 농도에서 산화물질 50%를 제거하고, 본 발명에 따른 된장의 경우 210 ㎍/㎖의 농도에서 산화물질 50%를 제거하므로, 본 발명에 따른 된장의 항산화 활성이 매우 높은 것을 알 수 있다. 이러한 결과는 [실험예 3]에서 나타난 본 발명 된장의 폴리페놀 함량이 높은 것과 관계가 있는 것으로 판단되었다.As a result of the experiment, the soybean paste according to the present invention exhibited a 50% radical scavenging activity (IC50) at a concentration of 0.21 mg / ml and the soybean paste of Comparative Example 1 at a concentration of 0.53 mg / ml. That is, in the case of vitamin C, 50% of the oxidized material was removed (IC50) at a concentration of 10 to 20 / / ml, the soybean paste of Comparative Example 1 was removed at a concentration of 530 / / In the case of doenjang according to the invention, 50% of the oxidizing substance is removed at a concentration of 210 / / ml, so that the antioxidant activity of doenjang according to the present invention is very high. These results were judged to be related to the high content of polyphenols of the present invention as shown in [Experimental Example 3].
[실험예 4] 된장의 관능 평가[Experimental Example 4] Sensory evaluation of doenjang
상기 실시예 1에 따라 제조된 된장과 비교예 1의 된장을 가지고 20명의 패널을 대상으로 관능검사를 실시하여, 그 결과를 하기 [표 2]에 나타내었다(10 : 매우 좋음; 8 : 좋음, 6 : 보통, 4 : 나쁨, 2 : 아주 나쁨).The soybean paste prepared in Example 1 and the soybean paste in Comparative Example 1 were subjected to sensory evaluation on 20 panels and the results are shown in Table 2 (10: very good, 8: good, 6: normal, 4: poor, 2: very bad).
[표 2]를 참조하면, 본 발명에 따른 된장의 기호도가 우수한 것을 알 수 있다.Referring to [Table 2], it can be seen that the preference of the miso according to the present invention is excellent.
이상에서 본 발명의 바람직한 실시예를 참조하여 설명하였지만, 해당 기술분야의 숙련된 당업자는 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that it is possible.
Claims (6)
발효된 콩 메주를 분쇄하여 콩 발효분말을 생성하고, 상기 콩 발효분말 100 중량부와 발효된 차가버섯 분말 3 내지 12 중량부를 혼합하여 혼합물을 생성하는 혼합단계;
물 100 중량부와 상기 혼합물 10 내지 30 중량부를 혼합하고 메주 형태로 메주 성형물을 제조하는 성형단계;
죽염과 물을 1: 3~10의 중량비로 혼합하여 장독에 넣고 상기 장독에 상기 메주 성형물을 담그는 침지단계;
상기 죽염과 물 및 메주가 들어 있는 장독을 20 내지 30일 동안 숙성시키는 숙성단계;
상기 숙성단계를 거친 장독에서 고형 물질인 메주와 액체 물질인 간장을 분리하는 분리단계; 및
상기 분리된 메주를 으깨어 된장을 만드는 제품화단계를 포함하는 된장의 제조방법.A fermentation step of inoculating and fermenting fermenting bacteria into the mushroom powder and fermenting the soybean meju under the same conditions as those of ordinary meju;
Pulverizing fermented soybean meju to produce soybean fermentation powder, mixing 100 parts by weight of the soybean fermentation powder and 3 to 12 parts by weight of fermented tea mushroom powder to produce a mixture;
Mixing a mixture of 100 parts by weight of water and 10 to 30 parts by weight of the mixture to prepare a meju-shaped product in a meju form;
Mixing the bamboo salt and the water at a weight ratio of 1: 3 to 10, and immersing the meju-shaped material in the confectioner's dish;
A fermentation step of aging the bamboo salt, water, and meju for 20 to 30 days;
A separating step of separating meju as a solid material and soy sauce as a liquid material in the digestive dish through the aging step; And
And a step of producing the miso by separating the separated meju.
차가버섯을 함수율 8 내지 15% 이하로 건조시키는 건조과정; 및
건조된 차가버섯을 분쇄하여 차가버섯 분말을 생성하는 분쇄과정이 포함된 전처리단계를 더 포함하는 것을 특징으로 하는 된장의 제조방법.The method according to claim 1, wherein before the fermentation step
A drying process in which the mushroom is dried to a moisture content of 8 to 15% or less; And
Further comprising a pretreatment step including a pulverizing step of pulverizing the dried chaga mushrooms to produce chaga mushroom powder.
상기 차가버섯 분말은 300 내지 500 메쉬로 분쇄하며, 상기 콩 발효분말은 600 내지 700 메쉬로 분쇄하는 것을 특징으로 하는 된장의 제조방법.3. The method of claim 2,
Wherein the mushroom powder is pulverized to 300 to 500 mesh, and the soybean fermentation powder is pulverized to 600 to 700 mesh.
상기 분쇄과정 이후에 차가버섯 분말을 50 내지 60℃의 물에 담가 차가버섯 분말의 조직을 연화시키는 연화과정을 더 포함하는 것을 특징으로 하는 된장의 제조방법.3. The method of claim 2, wherein the preprocessing step
Further comprising a softening step of softening the tissue of the mushroom powder by immersing the mushroom powder in water at 50 to 60 DEG C after the milling step.
발효된 콩 메주를 세척 및 건조시키는 세척과정을 더 포함하는 것을 특징으로 하는 된장의 제조방법.2. The method of claim 1,
Further comprising a washing step of washing and drying the fermented soybean meju.
발효된 콩 메주를 분쇄하여 콩 발효분말을 생성하고, 상기 콩 발효분말 100 중량부와 발효된 차가버섯 분말 3 내지 12 중량부를 혼합하여 혼합물을 생성하는 혼합단계;
물 100 중량부와 상기 혼합물 10 내지 30 중량부를 혼합하고 메주 형태로 메주 성형물을 제조하는 성형단계;
죽염과 물을 1: 3~10의 중량비로 혼합하여 장독에 넣고 상기 장독에 상기 메주 성형물을 담그는 침지단계;
상기 죽염과 물 및 메주가 들어 있는 장독을 20 내지 30일 동안 숙성시키는 숙성단계;
상기 숙성단계를 거친 장독에서 고형 물질인 메주와 액체 물질인 간장을 분리하는 분리단계; 및
상기 분리된 간장을 가열하여 졸이는 제품화단계를 포함하는 간장의 제조방법.A fermentation step of inoculating and fermenting fermenting bacteria into the mushroom powder and fermenting the soybean meju under the same conditions as those of ordinary meju;
Pulverizing fermented soybean meju to produce soybean fermentation powder, mixing 100 parts by weight of the soybean fermentation powder and 3 to 12 parts by weight of fermented tea mushroom powder to produce a mixture;
Mixing a mixture of 100 parts by weight of water and 10 to 30 parts by weight of the mixture to prepare a meju-shaped product in a meju form;
Mixing the bamboo salt and the water at a weight ratio of 1: 3 to 10, and immersing the meju-shaped material in the confectioner's dish;
A fermentation step of aging the bamboo salt, water, and meju for 20 to 30 days;
A separating step of separating meju as a solid material and soy sauce as a liquid material in the digestive dish through the aging step; And
And a productive step of boiling the separated soy sauce.
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| KR100496530B1 (en) | 2003-01-22 | 2005-06-22 | 최은아 | A Method for Producing healthful soy sauce and soybean paste |
| KR20100111463A (en) | 2009-04-07 | 2010-10-15 | 이국래 | Methdo for preparing soybean sauce and paste using japanese honeysuckle extract |
| KR20100127950A (en) | 2009-05-27 | 2010-12-07 | 김석기 | Manufacturing method of doenjang and soy sauce to use spring water including mushroom |
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