KR100722971B1 - Manufacturing method of Doenjang containing Deodeok and its doenjang accordingly - Google Patents

Abstract

The present invention relates to a manufacturing method of doenjang containing deodeok and thus according to the doenjang containing deodeok, Deodeok processing step, deodeok processed and mixed with meju and deodeok consisting of fermentation and ripening step of meju mixed with In the method of manufacturing doenjang included, the processing step of the deodeok peeling and washing the deodeok to remove water, and then pulverized to obtain the pulverized deodeok, the grains are collected and fermented, dried and then pulverized grains The present invention relates to a method for producing doenjang, which contains deodeok, and to soybean paste, which is characterized in that it comprises a step of obtaining and mixing the pulverulum powder with the grains and kneading, followed by drying. According to the present invention, the unique taste, flavor, and nutrients of Deodeok can be maximized, and soybean paste containing Deodeok can minimize the loss of nutrients in soybeans.

Deodeok, miso

Description

A method for manufacturing a soybean paste including Codonopsis lanceolata and a soybean paste etc}

1 is a block diagram schematically illustrating a step of processing a deodeok.

2 is a block diagram schematically illustrating a step of preparing meju.

Figure 3 is a schematic block diagram showing the step of fermentation and maturation by mixing the deodeok processing and meju.

The present invention relates to a manufacturing method of doenjang containing deodeok and thus, soybean paste containing deodeok, more specifically, the process of deodeok processing, deodeok processed and meju mixing step and fermentation and maturation of meju mixed with the deodeok processed In the method of manufacturing doenjang containing deodeok comprising the steps, the processing step of the deodeok is washed and peeled off the deodeok to remove water, and then pulverized to obtain a deodeok pulverized product, the grain and fermented by drying After pulverizing to obtain a cereal powder and mixing the dough powder with the cereal powder and kneading, and then dried to obtain a processed processed deodeok containing a deodeok comprising a deodeok and accordingly It is about miso.

Doenjang is a representative fermented food in Korea. Soybean is used as a main ingredient. Soybean is a high-protein food material and contains bioactive substances such as saponin, isoflavone, and pyriflavone. It shows anti-cancer activity and prevention of osteoporosis. Soybeans and other soybean processed foods are recognized as health foods, and these active ingredients in soybean are known to be transferred to soy sauce or soybean paste during fermentation. Therefore, in the processed food of soybean is being sought to utilize the most effective ingredients in soybean.

In the method of manufacturing doenjang, conventionally, it was common to prepare soybean paste and soy sauce by fermenting and ripening meju in salt water, and separating the resulting solids and liquids. There has been a method of making miso by adding subsidiary materials such as potatoes and pears, or by adding green pepper, sesame leaves, and soybean leaves.

Recently, as interest in health and nutrition of consumers, as well as taste and flavor, has increased, various ingredients such as figs, green tea, apples, green mushrooms, matsutake mushrooms, etc., which have not been used as traditional ingredients for soy sauce, have been used. This is the trend that is being developed.

On the other hand, Condonopsis lanceolata is a perennial herbaceous plant belonging to Campanulaccae, also known as four ginseng or white ginseng, and its roots have been used for medicinal or edible use. . Root contains protein, sugar, fiber, ash, calcium, phosphorus, iron, vitamin B and the like, especially rich in calcium. In addition, saponin (saponin) and inulin (inulin) and other ingredients protect the gastrointestinal system, lungs, kidneys, etc., and is effective in expectoration, relieving, tonic, fever, dry stomach, detoxification, and essential fats for body function. It contains a lot of linoleic acid, calcium, phosphorus, iron, etc. It is known to be effective in keeping bones and blood healthy.

The bitter taste of deodeok is due to its saponin content, especially the sticky latex that comes from cutting leaves and stems. Nutrients, flavors, and fragrances in these deodeok are sensitive to temperature, so they should be able to minimize their loss when using deodeok for medicinal or edible use.

As an example of using Deokdeok in Jangjang, Republic of Korea Patent Registration No. 10-0509423 discloses Sanderukdeokjang and its manufacturing method. Here, soybeans are called boiled water, and when boiled soybeans are added in certain proportions. On the other hand, it is characterized by the addition of sandderok powder during fermentation and ripening process.

However, once boiled in reddish juice or boiled soybeans, when added together with sanded powder and heated together or when it is boiled or cooked and dried to obtain powdered powder, it is dried by water. Deodeok's latex is lost, or there is a problem that a considerable amount of nutritious ingredients, flavor, and fragrance of the deodeok by heat.

In addition, when the deodeok is used as it is sun-dried or powdered after sun-dried, it takes a lot of time to dry because of a large amount of fiber, and in the process, loss of nutrients, flavors, and fragrances follows. Of course, there is a high risk that microorganisms will grow before they are completely dried. In addition, there is a problem in that the manufacturing process is complicated when the sand dude powder is added for each step of the production of the cheongukjang.

And, after washing and peeling the deodeok, when the pulverized and mixed with meju as it matures, the juice from the deodeok is not mixed well with the doenjang so that the water soaked in the doenjang, as a result there is a problem that the miso is diluted.

On the other hand, conventionally by dissolving the liquid generated in the process of fermentation and aging meju in salt water to prepare the miso of the remaining solid content, the nutrient content is reduced, there has been a problem that the quality of miso, including taste is reduced.

Accordingly, an object of the present invention is to provide a processing method of Deodeok, which can preserve the unique taste, flavor, and nutrients of Deodeok in manufacturing Doenjang containing Deodeok.

In addition, the present invention, unlike the conventional method of manufacturing doenjang for the purpose of providing a method of making doenjang containing deodeok that can contain the nutrients of soybeans by using the liquid generated in the process of making doenjang without separating. do.

In order to achieve the above object, the present invention is a method of manufacturing doenjang containing deodeok consisting of the step of processing the deodeok, mixing the deodeok processed with meju and the fermentation and ripening step of the meju mixed with the deodeok processed. , The processing step of the deodeok is washed by peeling the deodeok and remove the water, and then pulverized to obtain a crushed deodeok crushed, the grains to be mixed with the deodeok crushed, and then fermented by drying and then pulverized grains It provides a method of producing a doenjang containing deodeok comprising the step of obtaining and mixing the pulverulum with the grain powder and kneading, and then dried to obtain a deodeok processed product.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

First, in the method of manufacturing doenjang containing deodeok, the processing step of deodeok peels and washes the deodeok, removes water, and then pulverizes to obtain the deodeok pulverized, and the grain to be mixed with the deodeok crushed After fermentation and drying treatment, it is pulverized to obtain grains, and the pulverum powder is mixed with the grains and kneaded, and then dried to obtain a pulverum processed product (see FIG. 1).

At this time, the harvest of Deodeok is best between the stem after drying the first frost of autumn until the shoots come out the following year. The deodeok is harvested or purchased from the market to remove (peel) the skin, and then washed thoroughly to remove the water, and then the tissue is pulverized using a grinder, a blender, a mortar, etc. to obtain a deodeok crushed product.

In manufacturing doenjang containing deodeok, when heat treatment is carried out by boiling or increasing the weight of deodeok, the nutrition, taste and fragrance components of deodeok may be destroyed by heat. In this case, there is a problem in that the emulsion of deodeok is lost by moisture. In addition, in case of using deodeok as it is sun-dried, it takes a lot of time to dry because of large amount of fiber, and in the process, loss of nutrients, flavors, and fragrances is followed. There is a high risk of this breeding. And, after peeling and washing the deodeok, and then pulverized and mixed with meju as it matures, the juice from the deodeok do not mix well with the doenjang so that the water soaked in the doenjang, consequently the miso is diluted. Therefore, in order to prevent this, there is a need for a process of preparing a grain meal and mixing, kneading and drying the ground powder.

Wheat grains, wheat flour, non-glutinous rice, glutinous rice, barley rice, etc. may be used as cereals prepared to obtain the deodeok processed product. Among them, barley rice is the most harmonious with deodeok, and hereinafter will be described with respect to barley rice.

Barley rice refers to grains peeled from the barley harvested in early summer. First, barley rice is washed and cooked, which is then fermented at room temperature for about 24 hours. When the fermentation is completed, barley rice is changed to brown, which is naturally dried and then ground to prepare barley meal.

Then, the barley powder and the deodeok pulverized mixture is kneaded in a weight ratio of 1: 1. Then, the tissue becomes whitish, and the mixed dough in this state is naturally dried to obtain a processed product. At this time, in order to maintain the unique taste and aroma, before the loss of nutrients, it is desirable to dry quickly 2 to 3 days on a sunny day.

Next, the process of preparing meju is as follows (see FIG. 2).

To prepare conventional meju, the washed soybeans are soaked for about a day, and then cooked. If the cracked dried meju is fermented for about 20 days at 27 ~ 40 ℃ using straw, then crushed to obtain a conventional meju powder.

In order to produce improved meju, the soaked soybeans were soaked for about a day, and then increased.The mixture was mixed with Korean bacteria, and then fermented for 2-3 days. To obtain improved meju powder.

At this time, the traditional meju or improved meju may be prepared by making the doenjang 100%, respectively, in this case there is a problem that there is no deep taste of the intestine. Therefore, it is preferable to use the mixed meju powder mixed with each meju, since the mixing of the conventional meju and the improved meju is better in taste and better nutritional value, in particular, the mixing ratio of the conventional meju and the improved meju is 4: It is most preferable to mix so as to have a weight ratio of 1.

Finally, the following year when the lunar calendar is about March, as shown in Figure 3, after mixing the appropriate amount of the brine to the processed clay and the mixed meju powder, fermented and aged. In the conventional doenjang preparation, the solid and liquid are separated in the fermentation and ripening step of the meju, and the solid is crushed to prepare the miso, and the liquid is sterilized to prepare soy sauce. Doenjang is prepared by continuous aging with solids. If you make miso with only the remaining solids after separating the liquid, a large part of the meju is out of soy sauce, so it loses a significant amount of soybean active ingredients, which is undesirable in terms of taste and quality of miso, including nutrients. to be.

It is preferable that the mixing ratio (weight ratio) of the said deodeok processed material and the said mixed meju powder is 1: 9-3: 7. More preferably, the deodeok processed product and the mixed meju powder should be mixed at 1: 9 to 2: 8, and as a result, soybean paste containing 5 to 10% by weight of deodeok may be obtained. At this time, if the content of Deodeok is too high, not only the manufacturing cost is high, but the bitter taste and aroma of Deodeok may cause a sense of rejection. There will be no.

In addition, starch syrup, red pepper powder, or the like may be mixed according to a preference in the step of mixing the deodeok processed product and the mixed meju powder. Starch syrup plays a role in controlling the salty taste of the finished miso and helps to make it look good. Red pepper powder adds a bitter taste to miso.

The fermentation and ripening process of the meju takes about 6-10 months.

Hereinafter, the present invention will be described in detail with reference to more specific examples. However, those skilled in the art to which the present invention pertains may implement the invention in various forms within the technical scope of the present invention. Since it will be able to be described, description of the modified embodiment is omitted.

[ Example ]

After purchasing and washing fresh barley rice around May, barley rice was cooked and left at room temperature for about one evening to ferment. After fermentation, barley rice turns brown, which is dried using sunlight, and then ground to prepare powder (barley powder).

When deodeok came out, peeled and washed to remove the water, and then pulverized using a blender or mortar to obtain a deodeok pulverized. Then, the prepared barley meal and the deodeok powder was mixed and kneaded so as to have a weight ratio of 1: 1. As a result, a lumpy mixture was obtained, which was dried for 2-3 days on a sunny day to prepare a deodeok processed product. Prepared deodeok artifacts should be stored well until the following spring.

Meju beans were purchased and washed around November-December, and then meju was picked. Soybeans were soaked in water overnight to prepare conventional meju, then steamed so as to bite, and the soybeans in this state were crushed and crushed. After that, they made meju in the shape of a needle and dried it for 30 ~ 35 days in an environment where the smell of soil could be felt. Then, placed on a straw straw and placed in a warm place to ferment for about 20 days, then crushed it to prepare a conventional meju flour.

In order to produce an improved meju, the soybeans soaked in water were soaked overnight, the beans were soaked, and the soybeans were mixed in this state and fermented for 48 hours. When the soybeans are white in color, they are dried in the sun as it is and dried for 1 week to 10 days. Then it was crushed to prepare an improved meju powder.

In the following year, the mixed meju powder was mixed with the traditional meju powder and the improved meju powder at a weight ratio of 4: 1. Starch syrup and red pepper powder were added to the mixture of the deodeok process, and then an appropriate amount of brine was added to soak the intestines. Fermented and aged for about 6-10 months from the day of soaking the intestines to complete the doenjang containing deodeok.

More specifically, in order to prepare 1kg of soybean paste containing deodeok according to the present invention, the deodeok processed product is obtained from the deodeok ground product obtained from Deodeok about 72 g and the barley meal obtained from about 70 g of waxy rice, and the mixture of conventional meju powder and improved meju powder is mixed. After mixing 290 g of the prepared mixed meju powder and the above-mentioned deodeok processed product, 5.5 g of red pepper powder, 65 g of salt, 82.5 g of starch syrup, and an appropriate amount of water may be added.

According to the manufacturing method of doenjang containing deodeok according to the present invention can maximize the unique taste, flavor, and nutrients of Deodeok, and can consume more nutrients of soybean than conventional doenjang, so as to meet the nutritional needs of consumers But you can get excellent miso to meet your expectations for even higher flavors and flavors.

Claims (8)

In the process of processing the deodeok, mixing the meju to the deodeok process and fermentation and maturation of the meju mixed with the deodeok process in the manufacturing method of doenjang containing deodeok, The deodeok processing step Peeling and washing the deodeok and removing water, and then pulverizing to obtain the deodeok crushed product, Collecting and fermenting the grains to be mixed with the ground crushed product, drying and grinding to obtain grains; Mixing the deodeok pulverized with the grains and kneading, and then dried to obtain a deodeok processed product, characterized in that the manufacturing process of doenjang containing deodeok. The method of claim 1, Mixing ratio of the deodeok pulverized product and the grains is a weight ratio of 1: 1 so that the manufacturing method of doenjang containing deodeok comprising. The method of claim 2, The grains of the step of obtaining the grain flour is a method of manufacturing doenjang containing deodeok, characterized in that the barley rice. The method of claim 3, wherein Meju mixed with the deodeok process The manufacturing method of doenjang containing deodeok characterized in that the mixture of conventional meju and improved meju. The method of claim 4, wherein Mixing ratio of the conventional meju and the improved meju is a manufacturing method of doenjang containing deodeok, characterized in that the weight ratio is 4: 1. The method of claim 1, Fermenting and aging the meju mixed with the deodeok process Fermentation and maturation by mixing brine in the meju mixed with the deodeok processed product, the liquid produced during the fermentation and aging process fermentation and maturation together without separating, characterized in that the doenjang containing deodeok. Miso containing deodeok prepared by the method of any one of claims 1 to 6. The method of claim 7, wherein The content of the deodeok doeneun containing deodeok, characterized in that 5 to 10% by weight relative to the weight of the total miso.

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