KR100385912B1 - Manufacturing method of soy sediment - Google Patents

Abstract

The present invention is to soak boiled soybean-dried soybeans boiled with soybeans, soybean empire, refined salt and water to mix and pulverize to complete the doenjang to reduce the manufacturing time, while improving the quality of the prepared miso Regarding the method, the preparation step (100) for selecting, washing and soaking soybeans; Boiling process to boil soybeans through the preparation process (200); Cooling step 300 for cooling the soybeans ripened in the boiling step 200; To complete the self-dried soybeans in a drying step 400 by drying the cooled soybeans; A soaking process (500) called by immersing the completed self-dried soybeans in hot water; Mixing process 600 to make the miso raw material by mixing the wheat empire 510, refined salt 520 and water 530; Grinding process 700 for grinding the mixed miso raw material; The crushed miso raw material is characterized in that it is completed by the aging process (800) to put into the aging tank.

Description

Manufacturing method of soybean paste {Manufacturing method of soy sediment}

The present invention relates to a method of manufacturing doenjang, and more particularly, to improve the method of making doenjang so as to remove overdenature and undenatured soybean protein and to obtain excellent taste and aroma.

The method of making doenjang is divided into conventional doenjang which has been handed down for a long time and improved doenjang which has been improved to enable mass production.

Traditional soybeans are soaked in soybeans, boiled, crushed, molded, dried, sown, dried, dried, dried, and then fermented with a suitable amount of salt and water, followed by fermentation. .

The separated contents and liquid are each added with salt and aged, and then finished with soybean paste. After sterilization and aging, the soy sauce is finished.

Fermentation vessels in the traditional soybean and soy sauce manufacturing process will be possible in the case of small quantities consumed by ordinary households, since most of them use jars, but in factory production for mass production;

There is no durability, no heating device, no reproducibility of quality, mass production is impossible, and the number of additional operations in the fermentation process increases.

In terms of durability, since the jars are molded into soil and then fired at a certain temperature, they are easily damaged by external shocks, and because the jars are limited in size, a large number of jars must be provided to ferment a large amount of miso and soy sauce. Because of this, the place to hold the jar also requires a considerable area.

In the heating device, when the jar is used, the jar is fermented by natural light without any heating means, so the lid of the jar needs to be opened at sunrise and the lid of the jar must be closed at sunset. It is inconvenient to take a means to prevent the penetration of the.

In particular, if you want to manufacture soybean paste and soy sauce in the traditional way because it relies on natural fermentation can not be produced only once a year soybean and soy sauce is difficult to mass production.

When the miso and soy sauce are prepared using a jar, since the durability of the jar is weak, it is easily broken even by an external fine impact, and it is difficult to move, so it must be placed on the ground as it is, which causes considerable inconvenience.

In the reproducibility of quality, the fermented soybeans and soy sauce fermented in jars vary in fermentation period due to the temperature and seasonal changes of natural light, depending on the sense of the manufacturer, and fermented soybeans and soy sauce in each jar even when fermented in the same place. Because the taste is different, it will not be able to maintain a uniform quality.

The improved method to make up for these shortcomings and enable mass production is as shown in Figure 1;

Selection process (10) to remove the amount of soybeans (beans) used to make miso, fire selection and foreign matters, washing process to wash the selected soybeans (20), dipping process (30) to soak the finished soybeans, Steaming steaming soaked soybeans (40), cooling process (50) to cool the finished soybeans, mixing process of mixing wheat empire (51), refined salt (52) and water (53) to the cooled soybeans ( 60), the soybean paste is completed by going through the grinding step 70 of grinding the mixed soybeans, and the ripening step 80 of putting the ground soybeans into the aging tank for aging.

In the prior art as described above, it takes about 30-1 hours to wash the selected soybeans, 12 hours to soak the washed soybeans, and 1 hour each to increase the steam and the cooling. There is a disadvantage.

Above all, since the soybean steam is steamed with steam, the protein contained in the soybean may be over-denatured or undenatured.In the process of increasing the soybean, the soybean placed on the bottom of the steaming tank becomes too ripe. If soybeans ripen too much, proteolytic breakdown will occur.

That is, since the amino acid residue side chain constituting the soy protein polypeptide (Polypeptide) is destroyed or modified during the denaturation process, it is difficult to undergo enzymatic digestion of the modified protein.

In addition, if the denaturation time is long, the polypeptide chains or amino acid residues that have already been loosened and loosened together are hydrolyzed again to form a second hard and difficult to degrade structure.

In addition, the over-denatured soybeans remain undecomposed when made with soybean paste, which has the disadvantages of astringent taste and abundant floats when boiled.Undenatured protein is difficult to undergo enzymatic degradation, so it remains in the product. Such unmodified jang has the disadvantage that the product becomes cloudy when boiled or thawed.

Above all, after the soybeans are steamed, the steamed soybeans are not evenly cooled in the cooling process, resulting in temperature deviations between the cooled and uncooled portions when the wheat empire, refined salt and water are mixed.

In this state, after the grinding process is put into the aging tank, even during fermentation in the aging tank, the temperature deviation generated during the cooling process is maintained as it is, so that the fermentation proceeds quickly at high temperatures, and the fermentation is slow at low temperatures. Phenomenon occurs.

As such temperature deviations continue from the cooling process to the mixing process, the grinding process, and the aging process, it is difficult to produce miso of uniform quality, and the discoloration of the high-temperature miso is easily discolored during commercialization. .

When manufacturing the miso according to the prior art as described above there were problems such as mass production impossible due to the temperature deviation.

In the present invention, to reduce the production time by incorporating soybean boiled dry soybeans soaked by boiled soybeans, soybean empire and refined salt and water to aging by pulverizing to complete the doenjang so as to solve the above problems in the present invention The purpose is to improve the quality of miso.

1 is a block diagram showing a process for producing miso in the prior art.

Figure 2 is a block diagram showing a process for producing miso with the technique of the present invention.

* Description of the symbols used in the main parts of the drawings *

100; Preparation process

200; Boiling process

300; Cooling process

400; Drying process

500; Soaking process

510; Wheat Empire

520; Refined salt

530; water

600; Mixing process

700; Grinding process

800; Mixing process

Looking at the manufacturing method of the preferred embodiment of the present invention for achieving the above object with reference to the accompanying drawings as follows.

Figure 2 is a block diagram showing a process for producing doenjang by the technique of the present invention, characterized in that the present invention is prepared using soybeans dried doenjang miso.

Looking at the doenjang manufacturing method of the present invention for this purpose;

First, in order to make self-dried soybeans, a cooling step of cooling the soybeans cooked in the preparatory process (100) to select, wash and soak the soybeans, and the boiled and cooked soybeans (200) and the boiled process (200). 300, to complete the self-dried soybeans in a drying process (400) to dry the dried soybeans cooked and cooled.

When making doenjang using the dried soybeans, the soybeans are soaked in warm water and subjected to a soaking process (500) for about 4 hours, the wheat empire (510) and the refined salt (520) and water ( 530) is completed by mixing (600) to make a miso raw material by mixing, grinding process 700 for pulverizing the mixed miso raw material and the aging process (800) to put the pulverized miso raw material into a aging tank for aging.

As described above, in the present invention, after selecting, washing and immersing soybean which is the main raw material of soybean paste, the soybeans are boiled, cooked, cooled, and dried again to make miso using dried self-dried soybeans. Unevenness in quality due to deviations is excluded.

It is called soaked in hot water before entering the main process of boiling soybeans in the pre-process and mixing them with crushed wheat empire, refined salt and water (usually called rice bowl) in a dry cooked soybean state. The overall process is shortened by mixing at.

That is, the time required for the conventional process is about 30 minutes for washing, 12 hours for immersion, 1 hour for steaming, 1 hour for cooling, but overall takes about 15 hours, in the present invention, 30 minutes for washing, soaking in By 4 hours, it can save about 11 hours.

In addition, when using the self-dried soybeans made in the previous process, soybeans are boiled, cooled, and dried so that problems of overmodification and undenatured soybean protein do not occur. It will have internal change, and in the cooling state, it will be able to keep the soybean's unique taste, aroma and color as it discharges high temperature inside soybean as it escapes much moisture inside.

In the process of drying the boiled soybean, the moisture content of the soybean is about 2%, so it can be preserved for a long time.When manufacturing soybean paste, it can be mixed and crushed in a medium temperature to be put into a maturing tank. There is no temperature deviation during grinding and aging.

Therefore, fermentation of doenjang is made uniformly and even ripening can be achieved regardless of the change of external temperature such as summer and winter, and the color of doenjang is changed even after a long time as it is released to the product after ripening. They will not occur.

The present invention as described above is to boil soybeans, soaking the coarse dry dried soybeans, soybean empire, refined salt and water to mix and pulverize to complete the miso to reduce the manufacturing time while improving the quality of the produced miso Many effects can be achieved.

Claims (1)

In preparing miso; Selecting soybean to wash and soak the preparation process (100); Boiling process to boil soybeans through the preparation process (200); Cooling step 300 for cooling the soybeans ripened in the boiling step 200; To complete the self-dried soybeans in a drying step 400 by drying the cooled soybeans; A soaking process (500) called by immersing the completed self-dried soybeans in hot water; Mixing process 600 to make the miso raw material by mixing the wheat empire 510, refined salt 520 and water 530; Grinding process 700 for grinding the mixed miso raw material; Doenjang manufacturing method, characterized in that the completion of the aging process (800) to add the pulverized miso raw material into the aging tank.