KR101633714B1 - Method for producing soybean paste sauce using waxy barley and soybean paste sauce produced by same method - Google Patents

Abstract

(A) adding miso, chopped garlic, and starch syrup to the seaweed anchovy broth, boiling the mixture, further adding pumpkin, onion and red pepper to the seaweed; (b) adding boiled bean paste mixture of step (a) to boil and meat; And (c) adding the fermented barley powder to the solubilized mixture of step (b) and mixing the fermented barley powder with the fermented barley powder. It is about hard raw sauce.

Description

[0001] The present invention relates to a method for producing a hard soybean sauce using a fermented barley and a fermented soybean sauce produced by the method,

More particularly, the present invention relates to a method for preparing a hard soybean sauce using a fermented soybean barley having excellent taste and taste by adding an appropriate amount of fermented soy sauce and meat to a fermented soybean sauce using a fermented soybean barley, The present invention relates to a steel raw material using a barley barley produced by a method.

Soybean fermented with fermented soybeans, chungkukjang, soybean fermented soybean fermented soybeans, fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented food, It is a traditional food which has been widely used as a main protein intake source in vegetarian diet.

Soy is known to be effective in preventing hormone-related diseases such as menopausal syndrome, osteoporosis, cardiovascular disease, breast cancer, prostate cancer and colon cancer, as it contains various functional ingredients as well as protein and fat- have.

Miso has proved its efficacy in various ways recently with its status as a traditional food in Korea, and many people buy and eat foods that are eaten or sold by directly cooking foods using miso. Doenjang stew is typical of the food using miso which has been handed down before.

However, as described above, there is a problem in that miscellaneous foods are not developed except for cooking or cooking and selling known foods as described above, and the use range of miso is extremely limited.

In addition, modern living patterns require fast eating habits, so it takes a lot of time for the consumer to prepare the doenjang sauce, cook the food using the bean sauce, and prepare a separate sauce.

In addition, miso sauce sold in the market is easy to store and use because it is heat-sterilized for a long time for commercial purpose. However, the nutrients of the main ingredient are destroyed and the original taste can not be obtained. And there is a problem that is not suitable for personal preference.

In accordance with the increasing trend of consumers who are considering health, white rice barley is an excellent varietal which can be washed with rice and cooked right after eating it, and it has excellent texture, and it is a kind of barley which is made of glutinous rice like kojukjang, It can be made into food, and it is also called 'glutinous rice of barley system'. It is easy to mix rice with rice when it is cooked because it absorbs water quickly and spreads well. It has a good texture because it does not have the unique taste of barley compared to ordinary barley. In addition, soluble dietary fiber is 7 times more than normal rice and 3.7 times higher than wheat.

Korean Patent Laid-Open Publication No. 2013-0065131 discloses a method of manufacturing tea using a whole white rice chrysanthemum powder, and Korean Patent No. 1301668 discloses a functional cold noodle using white rice barley. However, There is no technique for producing a hard soybean sauce using an unripe barley as in the invention.

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a process for preparing a fermented soybean sauce having a low sodium content, And to provide a method of manufacturing a hard soy sauce having a low sodium content and suitable for consumers' preference.

(A) adding miso, chopped garlic, and starch syrup to anchovy juice, adding boiled zucchini, onion and red pepper to the soup; (b) adding boiled bean paste mixture of step (a) to boil and meat; And (c) adding the fermented barley powder to the sol-gel mixture of step (b) and mixing the fermented barley powder with the fermented barley powder.

In addition, the present invention provides a hard soybean sauce using a barnyard barley prepared by the above method.

The steel raw sauce according to the present invention is produced by using only natural materials without the unpleasant odor unique to doenjang, and the taste is neat and neat, and the salinity is lower than that of commercially available raw soy sauce sauce, and excellent taste and flavor are provided. It is advantageous to provide a source that can satisfy consumers' preferences.

In order to achieve the object of the present invention,

(a) adding miso, chopped garlic, and starch syrup into seaweed anchovy broth, boiling it, adding pumpkin, onion and red pepper, and boiling;

(b) adding boiled meat and meat to the boiled mixture in step (a); And

(c) adding a fermented barley powder to the solubilized mixture of step (b) and mixing the fermented barley powder with the fermented barley powder.

In the method for producing a hardy spring sauce using the white rice bran of the present invention, the white rice bran has no pungent taste unique to barley compared to the conventional barley, and is excellent in astringency and texture, and when the raw soybean sauce is prepared using the white rice barley, It was able to be made into a hard soy sauce sauce having excellent taste and good taste without improving the taste of barley.

In addition, in the method for producing a hardy spring sauce using the barley barley according to the present invention, the meat in the step (b) may be chicken breast or pork, but is not limited thereto. It was possible to prepare safflower sauce sauce with improved taste and flavor by adding a proper amount of meat as described above.

In addition, in the method for producing a fermented soybean sauce according to the present invention, the sea anchovy juice of step (a) is preferably prepared by mixing 0.18-0.30 g of kelp, 0.6-1.6 g of anchovy and 40-52 g of water, Anchovy and kelp may be prepared separately. More preferably, 0.24 g of kelp, 1.08 g of anchovy and 45.98 g of water are mixed and boiled, and anchovy and kelp are separated. When the added amount of anchovy and kelp exceeded the above range, fishy smell of kelp and anchovy was felt, and the taste of the sauce could be improved. It is preferably added in the above range to produce broth.

The method for producing a hard ground source using the barley barley according to the present invention is more specifically

(a) 8-16 g of doenjang, 1.0 ~ 2.0 g of chopped garlic and 8 ~ 16 g of starch syrup were added to seaweed anchovy broth prepared by boiling 0.18 ~ 0.30 g of kelp, 0.6 ~ 1.6 g of anchovy and 40 ~ Boiling for 4 to 8 g of pumpkin, 4 to 8 g of onion and 0.8 to 1.6 g of pepper and boiling for 2 to 5 minutes;

(b) adding 3.5 to 5.5 g of oyster and 4 to 12 g of chicken breast or pork to the simmered bean paste mixture of step (a); And

(c) adding 1.0 to 2.0 g of anhydrous barley powder to the solubilized mixture of step (b) and mixing the mixture,

More specifically,

(a) 12 g of doenjang, 1.5 g of chopped garlic and 12 g of starch were added to 0.25 g of anchovy, 1.08 g of anchovy and 45.98 g of water, boiled, and 6 g of amber, 6 g of onion and 1.2 g of pepper g and boiling for 3 minutes and 30 seconds;

(b) adding to the boiled doenjang mixture of step (a) 4.5 g of cow and 8 g of chicken breast or pork; And

(c) adding and mixing 1.5 g of a crude rice barley powder to the solubilized mixture of step (b).

The steel raw sauce prepared according to the above materials, mixing ratio and manufacturing conditions is not squeezed but is added to the barley rice barley to improve the flavor, flavor, and taste of the fermented soybean sauce.

The present invention also provides a hard soybean sauce using white rice bran prepared by the above method.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

1. Materials and manufacturing methods

(1) raw materials

It was manufactured using raw materials such as white rice husk barley and riverbed, which are special products produced in Gunsan area.

(2) Manufacture of ripe miso sauce

(a) When the seaweeds boiled up (about 5 minutes), the anchovy and the anchovy and the water were put together.

(b) Seasoning 1 (miso, chopped garlic, starch syrup) was added to the broth prepared in step (a), and the ingredients 1 (zucchini, onion, red pepper) were boiled while boiling.

(c) At the time of boiling 1 of the above step (b) (about 3 minutes and 30 seconds later), boiled chicken breasts, pork, and turtles were cut into a mixture ratio shown in Table 1 and boiled.

(d) When the boiled doenjang mixture of step (c) has solubilized, the fermented barley powder is loosened and stirred to complete a hard soybean sauce.

(e) The finished intestine sauce of step (d) was packed in a pouch and heated in 85 DEG C for 15 minutes to rapidly sterilize the sterilized pouch.

Miso sauce ingredients and mixing ratio material Treatment 1 Treatment 2 Treatment 3 Treatment 4 Purified water 52.02 45.98 48.62 45.98 Powder again 0.28 0.24 0.26 0.24 Anchovy 1.25 1.08 1.17 1.08 Miso 13.87 12 12.97 12 chopped garlic 1.73 1.50 1.62 1.50 corn syrup 13.87 12 12.97 12 Pork - 8.00 - - Wild - 4.50 6.49 4.50 chicken - - - 8.00 pumpkin 6.93 6.00 6.49 6.00 onion 6.93 6.00 6.49 6.00 Cheongyang pepper 1.39 1.2 1.30 1.2 Barley powder 1.73 1.5 1.62 1.5 Sum 100.00 100.00 100.00 100.00

2. Experimental Method

(1) pH, total acid content, salinity, sugar content and color

The pH value was measured with a pH meter (Model Orion 3 Star, Thermo Fisher Scientific Inc., Waltham, USA) after adding 5 mL of the sample and adding 45 mL of distilled water. The total acid content was determined by taking 45 g of distilled water from 45 g of the sample, mixing thoroughly, and titrating with the amount of citric acid until the pH reached 8.3 with 0.1 N NaOH solution. The salinity was calculated by multiplying the measured value with a dilution factor by using a digital salinometer (Model TM-30D, Takemura Electric Works Ltd., Tokyo, Japan) after taking 5 g of sample and adding 45 mL of distilled water. The color saturation was measured using a colorimeter (Model CR-400, Minolta Co., Ltd., Tokyo, Japan) according to the hunter scale, and L (Lightness), a redness) and b (yellowness).

(2) Sensory evaluation

The sensory evaluation was carried out on 20 graduate students and 20 college students of Chonbuk National University. The color, flavor, sweetness, sourness, salty taste and overall acceptability were compared with the control by the 10 point scale method (1: very poor, 10; ) And statistically processed.

(3) Statistical processing

The mean and standard deviation of the results were calculated by SPSS 12.0 statistical program and the significance was tested by ANOVA Duncan's multiple range test.

Example  1: Sensory Evaluation of River Welded Sauce

Table 2 shows the results of sensory evaluation of the hard-wrought source prepared at the blending ratio shown in Table 1. [ The preference for color was highest in treatments 3 (oysters), followed by 4 treatments (chicken breasts), 2 treatments (pork) and 1 treatments (riverside) It turned out to be good. In texture, it was evaluated that the raw beef sauce (pork 2 and 4) prepared by adding pork, chicken breast and mug was chewed compared to the pork 1. There was no significant difference in preference for sweetness and salty taste as a whole.

The preferences of treatments 2 and 4 were significantly higher than those of treatments 1 and 3. As a result, it was considered that the best preparation was made by adding pan, chicken breast or pork to prepare a raw soybean sauce added with barnyard grass barley.

Sensory Evaluation of River Welded Sauce Treatment Treatment 1 Treatment 2 Treatment 3 Treatment 4 color 4.75 ± 2.24 ^b 5.94 ± 1.84 ^ba 7.00 ± 1.55 ^a 6.44 ± 2.25 ^a Texture 5.31 ± 1.54 ^a 6.50 ± 2.07 ^a 6.06 ± 1.77 ^a 6.25 ± 1.95 ^a sweetness 4.69 ± 1.92 ^a 5.63 ± 1.41 ^a 5.25 ± 1.73 ^a 5.88 ± 2.25 ^a Salty taste 4.88 ± 2.00 ^a 6.19 ± 1.72 ^a 5.06 ± 2.11 ^a 6.25 + 2.05 ^a incense 4.81 ± 1.87 ^b 6.56 ± 1.79 ^a 6.19 ± 2.14 ^ba 6.56 ± 2.31 ^a Overall likelihood 5.38 ± 1.78 ^b 7.19 + 1.94 ^a 6.19 ± 1.76 ^ba 7.25 ± 2.38 ^a

Treatment 1: Strong nutrient addition

Treatment 2: Add pork and oysters to the potatoes

Treatment 3: Add ugly to rivers

Treatment 4: Chicken breast and oyster added to riverbed

The same superscript in each row means no significant difference ( p <0.05)

Example  2: Analysis of physicochemical characteristics of intensified source

Table 3 shows the results of analyzing the physicochemical properties of the prototype of the steel strip source (treatment 4) prepared by the method of the present invention. The pH and total acid content of the commercially available commercial sources ranged from 5.38 ± 0.02 to 5.86 ± 0.19 and 0.56 ± 0.02 to 4.97 ± 0.03%, respectively. The pH and total acid contents of the intensive acid source of the present invention were 6.05 ± 0.03, 0.34 ± 0.02, indicating no significant difference.

The sugar content was 32.87 ± 0.60 Brix, slightly higher than the highest value of 30.30 ± 6.24 Brix on the market. The salinity was 3.00 ± 0.00%, which was significantly lower than the highest 6.17 ± 0.12% of the commercial products, and the salt content was lower than that of the commercial products. The chromaticity values were 28.75 ± 0.01 for the L value, 5.82 ± 0.03 for the red value, and 13.06 ± 0.01 for the yellow value.

Analysis of physicochemical properties of fermented soybean sauce Item result pH 6.05 + 0.03 Total acid (%, citric acid) 0.34 + 0.02 Brix 32.87 ± 0.60 Salt content (%) 3.00 ± 0.00
Color difference L (brightness) 28.75 + - 0.01 a (redness) 5.82 + 0.03 b (yellow degree) 13.06 ± 0.01

Example  3: Final sensory evaluation of intestinal sauce

Example 1 The final sensory evaluation of a hard soybean sauce (treatment 4) and a commercially available hard soybean sauce, which had the highest preference for the result, is shown in Table 4 below. There was no significant difference in color, texture, sweetness, and salty taste among all the potato sauce. In the flavor, the source of the present invention was evaluated to be 6.42 +/- 1.73 and better than the commercial product. The overall acceptability was 8.23 ± 1.48, which was significantly higher than the three commercial products. Thus, it was found that the raw ground source of the present invention is a sensory product superior to a commercially available product.

The final sensory evaluation result Kangjang sauce type color Texture sweetness Salty taste zest Overall
Likelihood According to the present invention,
(Treatment 4) 5.58 ± 2.43 ^a 7.25 ± 1.82 ^a 6.00 ± 3.05 ^a 5.75 ± 2.93 ^a 6.42 ± 1.73 ^a 8.23 + 1.48 ^a Commercial hardwood sauce
(Crying) 5.00 ± 2.13 ^a 5.67 ± 1.97 ^a 4.50 ± 2.43 ^a 4.50 ± 2.11 ^a 4.58 ± 1.98 ^b 5.15 ± 1.86 ^ab Commercial hardwood sauce
(Walnut) 5.67 ± 1.88 ^a 5.58 ± 2.02 ^a 4.42 ± 2.11 ^a 4.25 ± 2.26 ^a 4.92 ± 2.07 ^ab 4.62 ± 2.14 ^ab Commercial hardwood sauce
(Countryside table) 6.33 ± 2.15 ^a 6.00 ± 1.91 ^a 4.33 ± 1.92 ^a 4.42 ± 2.27 ^a 5.25 ± 2.22 ^ab 5.31 ± 2.25 ^b

The same superscript in each column means no significant difference ( p <0.05)

Claims (4)

(a) 0.24 g of kelp, 1.08 g of anchovy and 45.98 g of water were mixed and boiled for 5 minutes. 12 g of doenjang, 1.5 g of minced garlic and 12 g of starch were added to the seaweed anchovy broth and boiled. 6 g of amber, 6 g of onion g and 1.2 g of red pepper were added and boiled for 3 minutes and 30 seconds;
(b) adding to the boiled doenjang mixture of step (a) 4.5 g of a cow and 8 g of chicken breast or pork; And
(c) adding 1.5 g of a fermented barley powder to the solubilized mixture of step (b) and mixing the mixture. delete delete A raw ground beef sauce using a fermented barley prepared by the method of claim 1.