KR100574606B1 - Manufacturing method of soybean paste and soybean paste manufactured thereby - Google Patents

Abstract

A method of making doenjang prepared by making mulberry, kelp, saline, licorice, etc., which have beneficial effects on the human body, in a process of making doenjang and adding concentrated concentrates to meet the tastes of consumers. will be.

Method of manufacturing soybean paste sterilized and packaged by soaking soybeans and immersing meju prepared by immersing in soybean In, 45% by weight of the mulberry, kelp, licorice, salt mixed with 55% by weight of concentrated concentrate consisting of salt, aged fermentation, the concentrate is 6.5 ~ 7.5% by weight, 1 ~ 2% by weight of mulberry, The present invention relates to a doenjang manufacturing method and a doenjang prepared by concentrating about 6 hours by mixing with licorice 0.4-0.5% by weight, salts 22-24% by weight, and purified water 65-70% by weight.

Miso, Mulberry, Kelp, Salt, Meju

Description

Manufacturing method of doenjang and doenjang prepared by the same {Manufacturing method of soybean paste and soybean paste manufactured thereby}

1 is a block diagram showing a manufacturing process of miso applied to the present invention

The present invention relates to a method of manufacturing doenjang and doenjang prepared by this, more specifically, mulberry, kelp, salt, licorice, etc., which are beneficial to the human body in the process of making doenjang, are concentrated at a predetermined ratio and concentrated. The present invention relates to a doenjang manufacturing method and a doenjang prepared by adding to the taste of consumers.

In general, doenjang is a representative semi-solid soybean fermentation food in Korea using meju made by naturally inoculating microorganisms into boiled soybeans, and it has occupied an important position on the table of Koreans for a long time. Doenjang is a protein and carbohydrate derived from raw soybeans. It is an excellent seasoning food that is well-equipped with nutrients such as fats and fats. It is an important protein source in Korea, which does not have much intake of meat, and is indispensable to the diet. It is composed of decomposed products and substances newly produced by the action of microorganisms during fermentation, and is known to exhibit various physiological activities. In particular, recently, many kinds of foods Spice of modern times Developing to suit the food culture.

The conventional method of making doenjang is to wash soybeans and cook them in a cooker or in a pot, and then perform a natural method or an inoculation of a fungus spawn or a bacterium to solid culture, soybean protein is produced by the enzyme of the bacterium. When it reaches a state that can be decomposed to some extent, it is soaked in brine and fermented, and then the brine is separated, and the separated solids are aged in a aging tank for a certain period of time, and after aging, various additives are added thereto to mix them. Doenjang is prepared by sterilization and packaging.

However, conventional soybean paste is made of soybeans left with soy sauce, even if it is mixed with various ingredients, and it is not only a disadvantage of low quality and low nutrients, but also does not deviate much from the basic flavor of soybean paste. Therefore, there is a problem that does not sufficiently satisfy the various symbols that appear differently.

Therefore, it satisfies various preferences that appear differently according to consumers' ages and classes, and due to the recent well-being craze, the majority of consumers have changed their eating habits, thereby strengthening their immunity to their body rather than simply eating food. And they want to eat foods that are suitable for the constitution, and there is a need for miso to satisfy the changed eating habits of these consumers.

 The present invention has been made in order to solve the above-mentioned conventional problems, by adding a concentrated concentrate of mulberry, kelp, licorice salt, etc. to the meju made by soybean which is the main raw material of soybean paste to be prepared soybean paste To satisfy the changing consumer's eating habits, and the purpose of promoting the health of the human body through the efficacy of the mulberry, kelp, licorice, salt, etc. contained in the concentrate.

In order to achieve the above purpose, the soju prepared by immersing and increasing the soybeans in empire is immersed in brine for the first time and then aged. And In the manufacturing method of the doenjang packaging, fermentation by fermentation by mixing 55% by weight of concentrated concentrate consisting of mulberry, kelp, licorice, salt to 45% by weight of the meju, the concentrate is 6.5 to 7.5% by weight of mulberry, A method of preparing doenjang prepared by concentrating for about 6 hours by mixing with 1 to 2% by weight of kelp, 0.4 to 0.5% by weight of licorice, 22 to 24% by weight of salt, and 65 to 70% by weight of purified water, and realizing doenjang It would be.

Mulberry is scientific name M.bombycis KOIDZ., A deciduous arbor tree, 3-7 m high or more, usually shrub-like, with vegetation containing latex, bark yellowish brown, eggplant greyish white or grayish yellow, The leaves are regenerated, ovate or oval, the ends are sharp, and the lower part is heart shaped and inhabits nationwide, and the flowering period is about June.

Mulberry trees can be divided into upper lobe, upper myrtle, upper limb, and heart, depending on the area. The upper lobe has anti-diabetic effect of strengthening blood sugar, anti-leptospirosis, clearing, and clearing eyes. It has the effect of diuretic, blood pressure strengthening, sedation, clearing, coughing and eliminating swelling, upper limbs benefiting joints and eliminating edema, heartache to liver and clearing There is a function, such mulberry is clearing, and diuretic (利 水) has a strong effect, in particular, the effect of eliminating a lot of heat from the heart side.

Kelp is a kind of brown algae Kelpaceae, which contains carotene, xanthophylls, and chlorophyll, as well as carbohydrates such as manit and laminarin, which are made by carbon assimilation, and alginate, which is a component of cell walls. It contains amino acids such as iodine, vitamin B2 and glutamic acid.

Kelp is a dietary fiber called alginic acid, which lowers cholesterol levels and blood pressure, is excellent for constipation, and is low in calories.It is a useful food for diabetics.Iodine, an important component of thyroid hormone, can prevent thyroid disease. It is rich in calcium and magnesium, strengthens bones and teeth, and has a potency to prevent hangovers and liver diseases caused by lack of potassium, and is recently recognized as a diet food.

Salt promotes metabolism, the biggest cause of harm to our health, maintains constant osmotic pressure of body fluids, balances acid and alkali, and activates blood when metabolism is poor, weakening body immunity This increases the risk of cancer, and no matter how good the salt is, too much ingestion can cause side effects, because the impurities contained in the salt shrink and harden the blood vessels. The damage of salt is minimized and the efficacy is maximized, which will be useful for the human body.

Hereinafter, with reference to the drawings will be described in detail with respect to the manufacturing method and doenjang prepared by the doenjang applied to the present invention.

1 is a block diagram showing a manufacturing process of miso applied to the present invention.

The present invention is to prepare a soybean paste by mixing the concentrate of mulberry, kelp, licorice, salt, purified water in a meju made with soybeans cooked, and made of mulberry, kelp, salt, etc. The concentration of the concentrate to meet the changed consumer's eating habits to enhance the immunity to the human body to provide a food suitable for the constitution, soybean paste manufacturing process implemented by one embodiment of the present invention Looking at it as follows.

[Step 1]

Soybean, which is the main ingredient of doenjang, is washed thoroughly and soaked in water for 10 ~ 20 hours, and then cooked for 1 hour at 105 ℃, and then incubated at 30 ℃ for 60 hours by natural method or inoculated with mold spawn or bacteria. After the process of empire, dried at 55 ℃ for 8 hours to make meju.

[Step 2]

To prepare a concentrate consisting of mulberry, kelp, licorice, salt, etc. mixed with meju, which is the main raw material of miso prepared through the first process, looking at the blending ratio of the concentrate, mulberry is 6.5 ~ 7.5% by weight, kelp 1 ~ 2% by weight, licorice is 0.4 to 0.5% by weight, salt is 22 to 24% by weight, purified water is mixed at a ratio of 65 to 70% by weight, and then prepared by the concentration process for about 6 hours to make a concentrate.

[Step 3]

The concentrated solution consisting of meju and mulberry trees prepared in the first step and the second step is mixed, soaked in brine and fermented for a certain period of time, and aged first, but the blending ratio of the meju and the concentrate is 45% by weight, meju The mixture is mixed to 55% by weight to mature.

[Step 4]

After the first aging fermentation process through the third process, the brine is separated and emulsified, and the separated solids are subjected to secondary aging for a certain period of time in a aging tank, and then various additives are added to the mixture. After sterilization and packaging, the finished product is obtained.

In the process of manufacturing soybean paste, soybeans prepared by cooking soybeans, which are the main ingredients of doenjang, are mixed with a concentrate consisting of mulberry, kelp, licorice, and salt, and then soybean paste can be produced through the first and second ripening processes. When the consumer ingested soybean paste, mulberry, kelp, licorice, salt to enhance the health of the human body, the present invention described above, those having ordinary knowledge in the technical field to which the present invention belongs In the range without departing from the spirit of the present invention, various substitutions, modifications and changes are possible to the above embodiments and the accompanying drawings are not limited.

The present invention is prepared by mixing the concentrate made by concentrating mulberry, kelp, licorice, and salt at the time of ripening meju made by soybeans used as the main raw material of doenjang to produce a miso, by improving the taste and flavor of the doenjang product Improves the taste of the rich, concentrated and mixed mulberry, kelp, licorice, salts to enhance the immunity of the human body to enhance health, and to provide consumers with food that fits the constitution varying dietary habits of consumers It has the effect of satisfying.

Claims (2)

Method of manufacturing soybean paste sterilized and packaged by soaking soybeans and immersing meju prepared by immersing in soybean To 45% by weight of mixed mulberry, kelp, licorice, saline, concentrated concentrated 55% by weight of the concentrated state consisting of fermentation, the concentrate is mulberry 6.5 ~ 7.5%, kelp 1 ~ 2% by weight, licorice 0.4 ~ A method for preparing miso, characterized in that the mixture is concentrated in 0.5% by weight, 22-24% by weight of salt, 65-70% by weight of purified water, and concentrated for about 6 hours. Soybeans prepared by immersing and increasing soybeans in soybeans are immersed in brine and fermented first. After the departure process, the brine is separated and sterilized and packaged by adding the appropriate additives. In 45% by weight of mixed mulberry, kelp, licorice, saline, concentrated concentrated 55% by weight of the concentrated state consisting of fermentation, the concentrate is mulberry 6.5 ~ 7.5%, kelp 1 ~ 2% by weight, licorice 0.4 ~ Doenjang, which is prepared by concentrating at about 6 hours by mixing with 0.5% by weight of salt, 22-24% by weight of salt, and 65-70% by weight of purified water.

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