KR100302321B1 - Paste seasoning compositions for soybean paste stew and a process for preparing the same - Google Patents

Abstract

In the present invention, the blending ratio of traditional doenjang and improved doenjang is 1: 2, 45.3 to 67.0 wt%, low sugar syrup 4.7 to 10.5 wt%, beef flavor base 0.98 to 3 wt%, beef tallow 0.9 to 1.5 wt%, pellets gum 0.1 wt.%, monosodium glutamate (MSG) 0.9 to 1.5% by weight, 0.2 to 0.5% by weight of black pepper powder, beef lick from 0.9 to 5.95 wt%, red pepper powder 2.7 to 5.47% by weight of fine powder (米粉) 0.5 to 4.5% by weight, It relates to a paste-like doenjang marinade composition, characterized in that consisting of 6.2 to 6.45% by weight of onion, 5 to 8.02% by weight of green pepper, 5.21 to 7% by weight of garlic, 2 to 3% by weight of alcohol.

The present invention is a paste-like doenjang jjigae seasoning composition having the above-mentioned composition, in order to give the taste and aroma unique to doenjang-jjigae, by mixing the beef flavor base appropriately and providing an optimal mixing ratio of the traditional doenjang and the improved doenjang. It is easy to boil the miso stew by preparing only the main ingredients.

Description

Paste seasoning compositions for soybean paste stew and a process for preparing the same}

The present invention relates to a paste-like miso soup seasoning composition and a method for preparing the same that can be used immediately.

In line with the trend of socio-nuclearization of society and the increase of double-earner couples for income growth, consumers are demanding convenience in cooking. In addition, the interest in health is increasing day by day, the interest in seasonings of natural materials is also increasing.

In general, doenjang stew, which is commonly enjoyed at home, tends to decrease the process of direct soaking soybean paste, and it is inconvenient to prepare and use miso, red pepper powder, garlic and green pepper at that time. The hassle of having to prepare one by one has a great relationship, making it uncomfortable to taste.

Thus, a comprehensive seasoning doenjang prepared using various seasonings and seasonings is introduced, but these methods do not have a consistent taste when using traditional doenjang. This became a problem. Therefore, in the present invention, raw vegetables such as red pepper powder, garlic, green pepper, etc. were added to conventional doenjang and improved soybean paste to prepare only the main ingredients in an instant, so that the doenjang stew could be boiled with this seasoning, and the beef flavor base was added. The optimum blending ratio of traditional doenjang and improved doenjang was derived so that delicious taste of spicy and delicious doenjang could be easily served at home.

Therefore, an object of the present invention is 45.3 to 67.0 wt% of doenjang, 4.7 to 10.5 wt% of low sugar syrup, 0.98 to 3 wt% of beef flavor base, 0.9 to 1.5 of beef flavor Weight%, xanthan gum 0.1 weight%, monosodium glutamate (MSG) 0.9 to 1.5 weight%, pepper powder 0.2 to 0.5 weight%, beef ash 0.9 to 5.95 weight%, red pepper powder 2.7 to 5.47 weight%, fine powder 0.5 to 4.5 weight% To provide a paste-based miso soup seasoning composition comprising 6.2 to 6.45% by weight of onion, 5 to 8.02% by weight green pepper, 5.21 to 7% by weight garlic, 2-3% by weight alcohol and a method for preparing the composition. The composition combination outside the above range is not a characteristic miso soup seasoning because the balance of taste is broken.

Figure 1 is a whole process of manufacturing a sheet-like miso soup seasoning of the present invention.

The present invention is a paste-like doenjang jjigae seasoning composition having the above-mentioned composition, in order to give the taste and aroma unique to doenjang-jjigae, by mixing the beef flavor base appropriately and providing an optimal mixing ratio of the traditional doenjang and the improved doenjang. It is easy to boil the miso stew by preparing only the main ingredients.

The doenjang used in the present invention can be divided into conventional doenjang prepared by floating meju and improved doenjang prepared using only Koji without floating meju. Excellent but the price is up to 3 to 20 times the situation is not easy to use. In the present invention, the mixing ratio of the improved doenjang which is inferior to the conventional doenjang through the experiment, the results, the fact that the ratio of the traditional doenjang: the improved doeneun does not show a significant difference in taste quality preference at 1: 2 as shown in Table 1 Found. The composition combination outside the above range was not a characteristic doenjang stew because the balance of taste was broken.

In another embodiment, the present invention provides a method of preparing the composition.

In other words, the method for preparing a paste-like doenjang jjigae seasoning composition of the present invention is mixed with traditional doenjang and improved soybean paste 1: 2 doenjang gum, low-sugar syrup, beef flavor base, Uji while stirring, xanthan gum, MSG, pepper powder, Beef again, red pepper powder, finely sifted finely sifted, and then homogenized, and then added to the onion, green pepper, garlic, and the like blended in purified water, sterilized and cooled, and then added to the spirit and stirred.

In the preparation method of the present invention, the blending condition is performed for 30 to 40 seconds in purified water at 80 to 95 ℃. Excessive blending can lead to softening of the tissues, lowering the sensory evaluation of the product, and minor blending can cause storage problems by not lowering the initial microbial count of the material to an appropriate level.

In the production method of the present invention, sterilization conditions are preferably 30 to 40 minutes at a temperature of 60 to 80 ℃. Excessive sterilization results in softening of the tissues, lowering the sensory evaluation of the product, and mild sterilization does not lower the total bacterial count of the material to an appropriate level, causing concern about storage.

In addition, in the production method of the present invention, the cooling conditions of the composition is carried out so that the product temperature is 50 ℃. At temperatures above 50 ° C, the spirits will volatilize significantly, so a cooling process to 50 ° C is required when the alcohol is injected.

Hereinafter, the process for preparing the composition of the present invention will be described in detail with reference to FIG. 1.

1st process

Put hot water into the jacket gradually while stirring with traditional doenjang, improved doenjang, low sugar starch syrup, beef flavor base, and Uji. Xanthan gum, MSG, pepper powder, red pepper powder, fine powder are added to homogenizer with homogenizer.

Table 1 shows the results of the mixing ratio of traditional doenjang and improved doenjang among the raw materials used. In this experiment, the mixing ratio of traditional doenjang and improved doenjang was determined by mixing the traditional doenjang and improved doenjang at a certain ratio to make economical and unique taste of traditional doenjang. The sensory test was carried out by diluting the sample 1 prepared by a 5-point test (5: very good, 3: normal, 1: very bad) with 30 ratios of water to 30 sensory agents. The traditional doenjang was scored on the rest of the samples by giving a five-point baseline score, and the significant differences were tested by analysis of variance and multiple fertilizers. As shown in the following Table 1, the ratio of conventional doenjang: improved doenjang is 2: 1, 1: 1, 1: 2, but there is no significant difference in taste quality preference, but in 1: 4, it shows a sharp decrease. The ratio of using traditional soybeans and modified soybeans was 1: 2.

Sensory Evaluation According to the Mixing Ratio of Traditional Soybean and Improved Miso Traditional doenjang Traditional Miso: Improved Miso Improved miso Compounding cost 100% 2: 1 1: 1 1: 2 1: 4 100% Sensory test (5-point scale) 5.0 4.7 4.5 4.5 3.3 2.9

2nd process

Raw materials such as garlic, green onions, green peppers, etc. are crushed into 20 mesh, and then blanched in purified water at 80 to 95 ° C. for 30 to 40 seconds, followed by dehydration, followed by stirring into a homogenate prepared in the first step. The following Table 2 was found that there was lower than 10 ^2, the number of bacteria derived from raw materials in the pre-treatment process as a result of observing the bacterial count changes in Blenheim called raw material, at least 10 ¹ than products that do not handle bacterial count of the final product It can be seen that the sterilization effect can be enhanced. In addition, in Table 3, it could be confirmed through the sensory test that the sterilization treatment does not affect the quality of the final product. The sensory test was performed with a 5-point scale test (5: very good, 3: moderate, 1: very bad) for 30 sensory test personnel and the ratio of water 16 to sample 1 prepared by the method of Example 1 Dilution with was carried out.

Observation results of bacterial counts of raw ingredients such as garlic, green pepper and onion Sample name (number of bacteria) Blanching Condition 80 ℃, 30 seconds blanching 95 ℃, 45 Seconds Blanching Garlic (7.89 × 10 ⁶ cfu / g) 6.02 × 10 ⁵ cfu / g 2.30 × 10 ⁴ cfu / g Green pepper (6.31 × 10 ⁶ cfu / g) 3.54 × 10 ⁵ cfu / g 5.22 × 10 ⁴ cfu / g Onion (4.84 × 10 ⁶ cfu / g) 5.57 × 10 ⁵ cfu / g 3.80 × 10 ⁴ cfu / g

Results of Observation of Bacterial Changes and Quality Changes of Final Product Using Raw Ingredients such as Garlic, Green Pepper, and Onion Raw materials used products Blanching Products 80 ℃, 30 seconds 95 ℃, 45 seconds Viable cell count (cfu / g) 3.15 × 10 ⁵ cfu / g 2.24 × 10 ⁴ cfu / g 1.05 × 10 ⁴ cfu / g Sensory evaluation (5 point scale) 3.5 3.4 3.5

3rd process

The product of the second process is sterilized at 60 to 80 ° C. for 30 to 40 minutes.

4th process

The product of the third process is cooled until the product temperature reaches 50 ° C., followed by the addition of 2-3 wt% of alcohol, followed by stirring.

The present invention will be described with reference to the following examples, but these examples are not intended to limit the present invention. % Is by weight unless otherwise stated.

<Example 1>

22.2% of traditional soybeans, 44.8% of improved soybeans (conventional soybeans: improved soybeans = 1: 2), 4.7% of low-sugar syrup, 0.9% of beef flavor base, 0.9% of beef tallow, and 0.1% of xanthan gum, MSG 0.9%, Pepper homogenized by adding 0.2% of pepper powder, 0.9% of beef, 0.9% of red pepper powder, 0.5% of red pepper powder, and then adding 6.2% of onion, blanched red pepper, 5.0% of garlic and 7.0% of garlic to 80 ℃ of purified water for 30 seconds. After sterilization for 30 minutes and cooled until the temperature reaches 50 ℃, 3% of alcohol was added and stirred to prepare a paste miso sauce. The improved soybeans were purchased from Shinsong Doenjang and the beef jadada Cheil Jedang's product at a supermarket in Seoul. Mortgage syrup and xanthan gum were purchased from Samyang Genex, and the beef flavor base was purchased from Ariakesa, Japan. Sample 1 prepared by the above method was diluted at a rate of 7.5, and a five-point scale palatability test was performed on 30 sensory test personnel. As a control sample, a sample without a beef flavor base was used. The results are shown in Table 4 below.

Example 1 Control sample A delicious taste 3.5 2.8 Overall taste 3.4 2.9

As shown in Table 4, it was found that the Maeuntang seasoning prepared by the method of Example 1 was superior to the beef-based base-free control sample and showed outstanding results in the delicious taste.

<Example 2>

15% of traditional doenjang, 30.3% of improved doenjang (conventional doenjang: improved doenjang = 1: 2), 10.5% of low sugar syrup, 3% of beef flavor base, 1.5% of beef tallow, 0.1% of xanthan gum, 1.5% of MSG, Homogenize by adding 0.5% pepper powder, 5.95% of beef, 5.47% of red pepper powder, 4.5% of fine powder, and then add 6.45% of onions, green pepper 8.02%, and garlic 5.21% for 30 seconds to 80 ° C purified water. After sterilizing for a minute and cooling until the product temperature reaches 50 ° C., 2% of alcohol was added thereto and stirred to prepare a paste miso sauce. Sample 1 prepared by the above method was diluted at a rate of 7.5 and water was subjected to a five-point scale palatability test for 30 sensory test personnel. As a control sample, a sample without a beef flavor base was used.

Example 2 Control sample A delicious taste 3.5 2.8 Overall taste 3.6 3.1

As shown in Table 5, the doenjang jjigae seasoning prepared by the method of Example 2 can be seen that the sensory score of quality is superior to 3.5 or more compared to the non-based control sample.

<Example 3>

In Example 1, it is the same except that the blending temperature of the raw vegetable was adjusted to 95 degreeC. As can be seen from Table 6, even if the blanching temperature of the raw vegetables was raised to 15 ℃, it was found that there is no significant difference from the sensory score of the miso soup seasoning of Example 1.

Example 3 Control sample A delicious taste 3.5 2.7 Overall taste 3.6 2.5

<Example 4>

In Example 1, it is the same except adjusting sterilization temperature at 80 degreeC for 40 minutes. As can be seen from Table 7, sterilization temperature was increased to 20 ℃ and heated for 40 minutes to enhance sterilization strength, soybean paste stew was superior in quality sensory score of 3.5 or more compared to beef-based base-free control sample. Therefore, it could be seen that there was no significant effect on the quality of the product even by strong heat sterilization.

Example 4 Control sample A delicious taste 3.6 2.6 Overall taste 3.7 2.7

The present invention is a paste-like doenjang jjigae seasoning composition having the above-mentioned composition, in order to give the taste and aroma unique to doenjang-jjigae, by mixing the beef flavor base appropriately and providing an optimal mixing ratio of the traditional doenjang and the improved doenjang. So you can easily boil the miso soup with only the main ingredients.

Claims (5)

Soybean paste 45.3-67.0 wt%, Low sugar syrup 4.7-10.5 wt%, Beef flavor base 0.98-3 wt%, Uji 0.9-1.5 wt%, Xanthan gum 0.1 wt% %, Monosodium glutamate (MSG) 0.9 to 1.5% by weight, pepper powder 0.2 to 0.5% by weight, beef kelp 0.9 to 5.95% by weight, red pepper powder 2.7 to 5.47% by weight, fine powder 0.5 to 4.5% by weight, onion 6.2 to 6.45% by weight , 5 to 8.02% by weight of green pepper, 5.21 to 7% by weight of garlic, paste-like miso soup seasoning composition containing 2 to 3% by weight. Doenjang, low sugar starch syrup, beef flavor base, Uji mixed with traditional doenjang and improved soybean paste at 1: 2 and then homogenized by sifting xanthan gum, MSG, black pepper powder, beef ash, red pepper powder, and fine powder with a sieve while stirring. Method of preparing a paste-like doenjang spice composition according to claim 1, comprising adding onion, green pepper, and garlic, which have been blended in purified water, followed by sterilization and cooling, followed by pouring and stirring alcohol. The method of claim 2, wherein the blanching is performed for 30 to 40 seconds in purified water at 80 to 95 ° C. 4. The method according to claim 2, wherein the composition is sterilized at a temperature of 60 to 80 ° C. for 30 to 40 minutes. The method according to claim 2, wherein the composition is cooled until the product temperature reaches 50 ° C.