KR101651603B1 - Producing methods of soybean paste comprising powdered larva of Protaetia brevitarsis - Google Patents

Abstract

The present invention relates to a method for manufacturing soybean paste containing protaetia brevitarsis larvae powder, which comprises: mixing steamed soybeans and protaetia brevitarsis larvae powder and fermenting a mixture to make a fermented soybean lump; and mixing the fermented soybean lump and 20~25% (w/w) salt water and fermenting a mixture to manufacture soybean paste. The soybean paste manufactured by the above method has enhanced taste and flavor compared to existing traditional soybean paste to be easily used as health functional food.

Description

[0001] The present invention relates to a method for producing soybean paste containing white spotted mushroom powder,

The present invention relates to a method for producing doenjang containing white spotted flower larval larvae powder. The present invention relates to a method for preparing miso by mixing and fermenting soybean sprout and white spotted mushroom powder, and mixing the Meju and 20-25% (w / w) brine and fermenting the mixture.

There are miso, soy sauce, gochujang, and chunggukjang, which are popular among Koreans. Our food culture is rapidly becoming westernized according to economic development, but Westernized food is causing various health problems because it does not fit our constitution. As a result, interest in traditional foods has increased, and many studies on kimchi, miso, and kochujang have been conducted. Since almost all of Korean food is made by sticking to the liver and flavor, the taste of the soup is the basic factor that determines the taste of the food. Soy sauce is also one of the foods that you eat every day. Traditionally, Koreans have been able to consume a protein that is scarce through soybean bean paste. Soybean paste is a good protein food. It is in good quality amino acid form. It contains plenty of lysine and is a balanced food for Koreans who use rice as a stock. In addition, most of the fat in the doenjang is unsaturated fatty acids, such as linolenic acid prevents the accumulation of cholesterol and smooth blood. In miso, there is a flavor effect that eliminates fishy smell because the protein, which is the main ingredient of doenjang, absorbs various odors. If you mix miso with fishy fish such as mackerel or crab and some bird meat, you can eliminate the smell and enhance the taste. There is no record of when the miso was made, but there is a certain record that there is a record of "good in Koguryeo" in the Chinese poem "Wei Zhi" Before the age of the Three Kingdoms, it was presumed that the technique of separating the soy sauce and the soy sauce from the soy sauce was developed in the Three Kingdoms period after eating the thick soup mixed with the soy sauce. The kinds of miso are as follows: conventional miso soup which uses soy sauce to brew soup, traditional miso soup which uses soup, and moderately miso soup which is poured into meju without modifying soup, and 2 kinds of miso soup with miso soup. There are two kinds of delicacies to soak in the spring. There are duckweeds in the spring season and a cloister. On the other hand, miso or soy sauce has been proven to exert excellent effects on anticancer activity and diet through many existing research and development, but there is a disadvantage that it can not be widely applied as a food because its flavor is not easy to ingest.

Meju, which is the main raw material of miso, soy sauce, and kochujang, is a fermented soybean which is made by boiling soybeans, barley, wheat, and rice. Bacillus subtilis , Aspegillus sojae or Aspegillus oryzae are predominant strains that mature meju, and in the case of Bacillus subtilis , strains of straw It is known as a living strain. In fact, when a meju is made, a certain amount of straw is put in, or dried meju is attached to a straw rope so that the strain easily contacts with soybean and grows. On the other hand, since the conventional manufacturing method is manufactured through a long aging period, Bacillus subtilis , Aspegillus sojae , Aspegillus oryzae , Meju is also produced by using a fermentation source such as a fermenter.

The white spotted flower belongs to beetle neck, chafer and flower buds which are called "manufacturing" or "slugs" in traditional oriental herbs such as civilian and Dongbokgam, and have a body length of 17 ~ 22㎜, a width of 12 ~ 15㎜ As a herbivorous insect, the body is dark copper, shiny and yellowish white. It is known to occur once a year or two every year from April to October in Korea, as well as in China, Japan and eastern Siberia (Koryu, etc., Jang Ji-yi, China Economic Insecticide, 28, Choshi-ne, Chinese Animal Compilation Committee, Scientific Publishing Co. (1984)). The white spotted larvae are classified into 1 ~ 3 orders according to their size. The third larva has average head width of 4.3 ~ 4.5㎜ and body length is 25 ~ 37㎜. The larvae of this period are milky white and have short yellow hairs in their entirety. The head size is smaller than the size of the body and the legs are not developed. Protaetia spp. Is a kind of non-white spotted flower. It is a kind of black spotted spotted flower, black spotted flower, plain black spotted flower, plain black spotted flower, There is flower plain, Manchurian spotted flower plain, large purple tiger flower plain.

White spotted flowers are mature larvae of the third instar larvae. Adult larvae are active during the daytime and feed on mature fruits such as peaches and pears, juices of corn and oak trees, and are always clustery. These larvae also live in corrosive soil rich in organic matter such as compost and haystack. Although the underground parts of living plants have been reported to be insignificant (Jang Ji-yi, 28 Chinese Insecticide Insecticides, Choshi Neck, Chinese Animal Compilation Committee, Science Publishing House, 1984) It is also known that white spotted flowers are harmful to corn, lettuce, 5 kinds of rosacea, 2 kinds of tangerines, 2 kinds of mulberry trees, 2 kinds of lobsters and 13 kinds of oak trees / Weed sensitization, Korean Plant Protection Society, 633 (1986)).

The white spotted flower belongs to the insect that makes an adult to lay eggs and hatch, passing through the 1st to 3rd orders, passing through the age, becoming a pupa, and becoming an adult after the pupa. The developmental period from 1st instar to 3rd instar takes about 4 ~ 5 months. The most important influences on the growth rate of juvenile larvae are the breeding environment such as temperature, food, and humidity. The 1st instar grows up to about 10 times, and the 2nd instar becomes the 2nd instar larva after the molting. When the body grows bigger and bigger and it goes back about 20 days, it becomes a third larva after molting. The third larva is eaten hard for about three to four months and grows up to become a chronicle, ready to become a pupa. Classification of the species can be done with the color of the larva of the third instar, and it is the gene that has been changed into golden color.

White spotted flowers have long been used as herbal medicines for the treatment of liver diseases and the like. Recently, attention has been paid to insect resources for the search and development of useful bioactive substances. In addition, the production of antibiotic active substances, the recovery effect of the liver enzymes metabolized by the excessive consumption of alcohol in mouse experiments Has been known and has been shown to be useful, for example, by studying thrombolytic enzymes and liver protection against hepatotoxicity induced by administration of carbon tetrachloride in rats.

On the other hand, attention has been focused on the medicinal properties of white spotted flowers, and many people have attempted to artificially cultivate white spotted flowers and use them as medicines or functional foods. In the prior art related to white spotted flowers, techniques for mass rearing of white spotted flowers or methods for producing feed compositions for breeding are mostly used. Some techniques are known as mollusks, grasshoppers, crickets, Korean Patent No. 10-1493916, which discloses a method for producing a dough for food containing larvae and ants, Korean Patent No. 10-1526139, which discloses a method for producing an insect bread containing brown gourd powder, edible brown goat larva Korean Patent No. 10-1510260, which discloses a method for producing powder, and Korean Patent Laid-Open No. 10-2013-0142697, which discloses a method for producing edible white spotted moth larva powder.

Accordingly, the present inventors have completed the present invention by producing soybean fermented soybean fermented with white spotted moth larva powder to prepare soybean fermented soybean paste enhanced in taste and health function.

Korean Patent No. 10-1493916 (entitled "Method for Edible Insecticides, Method for Producing Dietized Insects, Method for Producing Food Dough Using Such Edible Insects, Applicant: Yong Wook Kim, Registered on Feb. 20, 2015) Korean Patent No. 10-1526139 (Title of the Invention: Process for producing bread having an insect shape added with honey, mulberry leaf powder and edible insect powder, bread prepared by the preparation method, and insect-shaped molding frame for molding the bread , Applicant: Young Min Kim, Registered on May 27, 2015.) Korean Patent No. 10-1510260 (Title of the Invention: Process for producing edible brown goat larva powder and edible brown goat larva powder prepared by the same, applicant: Republic of Korea (Director, Rural Development Administration) Korean Patent Publication No. 10-2013-0142697 (the title of the invention: a method for producing edible white spotted broad bean larva powder, applicant: Republic of Korea (Director, Rural Development Administration);

Gocheon [Furukawa], etc .; Illustrations of the main color insect bag, House of Angels, Tokyo [Tokyo], 573-574 (1977). Jang Ji-yi [Zhang Ziyi], China Economic Insecticide 28, Choshi Neck, China Animal Compilation Committee of Chinese Academy of Sciences, Scientific Publishing Co. (1984). Cho, Yong - Seop, Korean Plant Sickness / Pest / Weed Honor, Korea Plant Protection Society, 633 (1986).

It is an object of the present invention to provide a method of producing a doenjang containing white spotted flower larvae powder. More specifically, the object of the present invention is to prepare meju by mixing and fermenting soybean sprout and white spotted mushroom powder, mixing meju and 20 ~ 25% (w / w) brine, To provide a way to do.

The present invention relates to a method for producing doenjang containing white spotted flower larval larvae powder.

Preferably, the present invention relates to a process for preparing a meju mixture comprising (1) soybean plant material and white spotted flower larvae powder;

(Step 2) A step of self-fermenting the Meju mixture prepared in Step 1 to obtain meju;

(Step 3) Preparing a mixture for making doenjang containing Meju obtained in the above 2 steps and 20 to 25% (w / w) brine;

(Step 4): a step of self-fermenting the mixture of the soybean paste preparation obtained in the above three steps; And

(Step 5) Collecting only the mash from the fermented product obtained by self-fermentation in the above 4 steps;

And a method of producing doenjang containing white spotted broadleaf powder.

In the above step 1, the meze mixing mixture may contain 100 parts by weight of soybean sugar and 0.1 to 3 parts by weight of white spotted flower larvae.

In the above two steps, the meze mixture can be fermented at 4 to 35 ° C for 10 to 130 days.

The mixture for preparing the doenjang in the above step 3 may contain 100 parts by weight of meju and 100 to 500 parts by weight of 20 to 25% (w / w) brine.

In the above 4 steps, the mixture for making doenjang can be self-fermented at 4 to 35 ° C for 1 to 6 months.

The present invention also provides a doenjang containing white spotted flower larvae powder prepared by the above method.

Hereinafter, the present invention will be described in detail.

The present invention relates to a method for producing doenjang containing white spotted flower larval larvae powder.

The term " self-fermentation " in the present invention refers to a fermentation method in which fermenting bacteria are self-fermented using useful microorganisms present in plants without the input of a fermenting microorganism.

The meju used in the present invention is most preferably prepared by increasing soybeans. However, soy bean such as Seoritai, Seomotei, and Black tea may be used, or may be used in combination with them, as long as the taste and efficacy of meju are not limited.

The meju is preferably fermented by mixing white soybean sprout with white spotted mushroom powder, and the white spotted mushroom powder is preferably lyophilized. The lyophilized white spider mite larvae can be obtained by washing the white spider mite larvae that have been fed for 1 to 3 days, sterilizing them by autoclaving and lyophilizing them. At this time, it is possible to conduct the freeze-drying of the larvae of the white spotted spider mite by another method, that is, natural drying (drying at a shaded room temperature or drying in daylight), hot air drying and cold air drying, It is most preferred to freeze dry to prevent deterioration or loss of the ingredients.

Wherein the Meju is a mixture of 100 parts by weight of soybean sugar and 0.1-3 parts by weight of white spotted flower larvae powder. When the white spotted flower larvae powder is less than 0.1 part by weight, the white spotted flower larva powder The effect of improving the flavor of the soybean paste may not be exhibited. When the white spotted mushroom powder is more than 3 parts by weight, the soybean paste may be prepared, but the soybean paste is not suitable for the production cost of soybean paste. However, if the white spotted moth larva powder is more than 10 parts by weight, the fermentation of the strain may not be performed well in preparing meju.

On the other hand, Meju can be produced by mixing wheat or rice with soybeans at the time of manufacturing meju.

The fermentation conditions of the soybean sauce may be suitably controlled through the progress of fermentation, preferably fermentation at 4 to 35 ° C, more preferably 10 to 30 ° C, most preferably 20 to 30 ° C . The fermentation can be carried out preferably for 10 to 130 days, more preferably for 50 to 130 days, and most preferably for 80 to 130 days.

Although boiled soybeans may be used instead of the soybean safflower, it is better to increase the soybeans than to boil them to minimize the loss of soybean nutrients. The soy sauce is preferably prepared by boiling the soybeans in purified water at 4 to 35 ° C for 0.5 to 24 hours and then at 150 to 125 ° C for 15 to 12 hours and then cooling at room temperature. It is not.

In order to facilitate self-fermentation during the preparation of meju, cleanly dried rice straw may be stored together with the soybean sauce. At this time, the amount of the rice straw which can be stored together with the soybean sugar can be arbitrarily controlled. This is one of the methods that is used mainly for making meju for traditionally.

Meju may be prepared without the inoculation of the strain using self-fermentation at the time of preparing the meju, but it may be selected from Bacillus subtilis , Aspegillus sojae , Aspegillus oryzae , May be mixed in an amount of 0.001 to 2 parts by weight based on 100 parts by weight of the soy sauces. Alternatively, other fermentation strains useful for the production of soy sauce such as yeast may be mixed. In addition, it may be prepared by mixing various enzymes such as amylase capable of decomposing soybean protein.

It is preferable that the mixture containing the soybean sugar and the white spotted moth larva powder is self-fermented for 10 to 130 days. When a fermentation strain selected from Bacillus subtilis, aspergillus or Aspergillus oryzae is used, The fermentation period can be shortened. The meju may be used for the production of the soup immediately after the preparation, but it can be used for the production of various soup after being dried and stored for 4 to 10 days. And may be prepared by adding salt, purified water, or the like during the preparation of meju.

It is recommended that salt water used when self-fermenting meju into salt water and self-fermenting with soybean preferably maintains a salinity of 20 to 25% (w / w).

Therefore, it is preferable to maintain the salinity of the finally prepared soybean paste preferably at 20 to 25% (w / w). In order to prepare doenjang at an appropriate salinity, salt may be appropriately administered after obtaining miso (mackerel) in a fermented product containing Meju. Conventional techniques also use salty water having a salinity of 20 to 25% (w / w) for long-term preservation of doenjang at the time of making common doenjang. When the salinity of doenjang is less than 20% (w / w), it is not suitable for long - term storage. When the salinity exceeds 25% (w / w), the miso is too squeezed to taste and not good for health.

Preferably, the soybean paste is mixed with 20 to 25% (w / w) of salt water, preferably 100 to 500 parts by weight, more preferably 200 to 400 parts by weight, based on 100 parts by weight of meju of the present invention. It can be a gourd obtained from a fermented fermented product. At this time, when the amount of the brine is less than 100 parts by weight based on 100 parts by weight of meju, the fermentation is not good due to lack of water. When the salt content exceeds 500 parts by weight, doenjang can be produced, but the content of the active ingredient that flavor the doenjang is lowered, so that it may be difficult to impart a good taste inherent in the doenjang.

In order to prepare the doenjang of the present invention, the meju and the brine may be mixed and then fermented at room temperature. However, the fermentation temperature is not limited to a great extent, and it is preferable to ferment at room temperature in a shady place. The fermentation time is preferably 1 to 6 months, more preferably 2 to 4 months. In the present invention, the room temperature may preferably be 4 to 35 占 폚, more preferably 10 to 30 占 폚, and most preferably 20 to 30 占 폚.

When the Meju is mixed with salt water and fermented, it can be used as miso soup except for liquid phase. In case there is no liquid salt in Meju, only miso soup can be used as miso soup.

The soybean paste of the present invention can be adjusted in salinity to a degree suitable for use in food preparation after proper fermentation of the salt after self-fermentation. After the preparation, the soybean paste is further mixed at room temperature (4-35 ° C) It may continue to age.

The present invention relates to a process for preparing a soybean paste containing white spotted mushroom powder, preferably soybean sprout and white spotted mushroom powder, fermenting the mixture to prepare meju, (w / w) salt water and fermenting the mixture to prepare a miso. The soybean paste prepared by the above method has improved taste and flavor as compared with conventional soybean paste, and can be easily used as a health functional food. On the other hand, Korean Patent No. 10-1493916 discloses a method for producing a food dough containing a wheat worm, a grasshopper, a cricket, a flower larva and an ant, and a method for producing an insect bread containing brown gourd powder Korean Patent No. 10-1526139, Korean Patent Registration No. 10-1510260, which discloses a method for producing edible brown mallow larva powder, Korean Patent Laid-Open No. 10-2013-0142697, which discloses a method for producing edible white spotted mallow larvae, However, no prior art has been disclosed on a method for producing a doenjang containing white spotted mushroom powder in the prior art.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the intention is to provide an exhaustive, complete, and complete disclosure of the principles of the invention to those skilled in the art.

≪ Example 1: Preparation of white spotted blossom plain doenjang i >

Soybeans were soaked in 25 ° C purified water for 12 hours, then heated at 100 ° C for 5 hours and then cooled at room temperature. The above-mentioned expanded soybean was crushed using a mortar, 0.3 kg of white spotted mushroom powder was uniformly mixed in 10 kg of the thus-grown soybean, and the mixture was shaped into a 20 cm-square cubic shape and then dried at 25 ° C for 3 days. The dried soybean moldings were uniformly wrapped using a straw rope and then fermented in a cool, ventilated room at room temperature for 4 weeks. After that, it was sterilized by sunlight during the day, and then fermented at room temperature for 8 weeks. Was used to prepare meju containing white spotted broadleaf powder. The meju production period was 4 days in total 12 weeks.

For the production of white spotted moth larvae, the feed was stopped and fasted for 2 days to the third instar white spotted moth larva (average head width 4.3 ~ 4.5 mm, body length 25 ~ 37 mm) After the fasted white spotted flowers were cleanly washed, they were heated at 120 ° C for 15 minutes using a high-pressure sterilizer. The white spotted flowers were grown in a freeze dryer and pulverized. In the present invention, white spotted flower larva powder prepared by the above method was used.

Next, 1 kg of meju was mixed with 5 kg of salted water of 20% (w / w) and fermented at room temperature for 45 days to obtain a fermented product for doenjang. At this time, the liquid phase was removed, and an appropriate amount of salt was added to the solid gut to prepare a white spotted spotted doenjang with a salinity of 20% (w / w).

≪ Example 2 > Preparation of white spotted flower plain doenjang ii >

A doenjang was prepared in the same manner as in Example 1 except that 0.05 kg of white spotted mallow larvae powder was added to the meju mixture.

≪ Example 3: Preparation of white spotted blossom plain doenjang iii >

A doenjang was prepared in the same manner as in Example 1 except that 2 kg of salt water at 20% (w / w) salinity was added to 1 kg of meju at the time of preparing the doenjang mixture.

<Example 4: Preparation of white spotted mushroom miso <

In the same manner as in Example 1, soybean paste was prepared. In the case of preparing meju, the meju was prepared by extending the fermentation time at room temperature for 2 weeks (4 days for 14 weeks) The salinity of the final doenjang was adjusted to 25% (w / w) by using a salt water of 25% (w / w) instead of the salt water of% (w / w).

<Comparative Example 1> Preparation of general miso <

A soybean paste was prepared in the same manner as in Example 1 except that white spotted mushroom powder was not added and soybean paste was prepared using this soybean meal.

<Experimental Example 1: Sensory test for miso stew>

The soy sauce of Examples 1 to 4 and Comparative Example 1 of the present invention was used to perform a sensory test by boiling the stew. In this study, the addition of white spotted mushroom powder to meju and the addition of white spotted mushroom powder to miso were compared. In order to investigate the preference of each age group, 50 adult males and females were subjected to sensory evaluations such as flavor, flavor and personal preference which were deepened by the fermentation process using a 5-point scale method, . Each stigma was rated as excellent (5 points), good (4 points), normal (3 points), poor (2 points), and very poor (1 point) The scores were averaged. The score is shown only to one decimal place.

Condition Richness zest Personal preference The bean paste boiled in Example 1 4.0 4.5 4.1 The miso boiled in the miso of Example 2 4.2 4.0 3.9 The miso soup of Example 3 was boiled 3.9 4.1 4.2 The miso boiled in the miso of Example 4 4.1 3.9 4.1 The miso boiled in the miso of Comparative Example 1 2.9 3.0 2.9 100 parts by weight of doenjang in Comparative Example 1
White spotted flower broadleaf powder 3 parts by weight mixed
Processed bean jjigae
3.2
3.3
3.4

As can be seen from Table 1, the overall preference of the dish using the doenjang of the present invention is high. Other opinions of the researchers were that the stew boiled in the soybean paste of Examples 1 to 4 of the present invention had a richer and deeper flavor than the soybean paste of Comparative Example 1 or the boiled soybean paste prepared by adding the white spotted mushroom flour powder thereto There was an opinion that the richness was richer. It was judged that the white spotted mulberry larvae powder was mixed with meju for soybean paste preparation, and the flavor and taste of the soybean paste was improved by producing an oil-soluble substance in the decomposition process of protein / amino acid. Meanwhile, in addition to the above experiment, miso was prepared by adding white spotted flower powder before fermentation by pouring brine into general meju. However, it was confirmed that the fermentation of soybean paste was not performed because of difficulty in separation of the mackerel and liquid phase.

Claims (6)

(1 step) preparing a meju mixture containing 100 parts by weight of soybean curd and 0.1 to 3 parts by weight of white spotted flower larvae powder;
(Step 2) The Meju mixture prepared in Step 1 is fermented at 4 to 35 ° C for 10 to 130 days to obtain meju;
(Step 3) Preparing a mixture for making doenjang containing Meju obtained in the above 2 steps and 20 to 25% (w / w) brine;
(Step 4): a step of self-fermenting the mixture prepared by the above 3 steps for 4 to 35 ° C for 1 to 6 months; And
(Step 5) Collecting only the mash from the fermented product obtained by self-fermentation in the above 4 steps;
Wherein the method comprises the steps of: delete delete The method according to claim 1,
Wherein the mixture for preparing doenjang in the above three processes contains 100 parts by weight of meju and 100 to 500 parts by weight of 20 to 25% (w / w) brine. delete A miso containing white spotted flower larvae powder prepared by the method of claim 1 or 4.