KR100742269B1 - High functional soybean malt, soybean sauce and granule using it - Google Patents

Abstract

High functional traditional fermented soybeans and fermented soy products containing herbal extract such as Eucommiae bark, jujubes, ginger and licorice root are provided. The use of raw rice wine(Makkeolli) during the manufacture remarkably shortens the fermentation period. One hundred parts by weight of steamed soybeans are mixed with 40 to 50% by weight of herbal extract containing Eucommiae bark concentrates, jujube concentrates, ginger concentrates and licorice root concentrates in a weight ratio of 5:2:2:1 and 5 to 10 parts by weight of raw rice wine, ground, formed into predetermined shape and fermented to produce the titled high functional traditional fermented soybeans. One hundred parts by weight of steamed soybeans are mixed with 40 to 50% by weight of herbal extract containing Eucommiae bark concentrates, jujube concentrates, ginger concentrates and licorice concentrates in a weight ratio of 5:2:2:1 and 5 to 10 parts by weight of raw rice wine and fermented to produce the titled functional fermented soy products which are dried, ground and granulated.

Description

High Functional Oriental Traditional Meju, Oriental Traditional Korean Confectionery and Granules Using the Same {HIGH FUNCTIONAL SOYBEAN MALT, SOYBEAN SAUCE AND GRANULE USING IT}

The present invention relates to a high-performance herbal traditional meju, Korean traditional soybeans containing granules, and granules using the same, more specifically, to 100 parts by weight of soybeans, to increase the concentration of tofu, jujube concentrate, ginger concentrate and licorice concentrate. It relates to a traditional Korean medicine meju, Korean traditional medicine, and granules using the same, which are prepared by fermenting a mixture containing 40-50 parts by weight of a mixed solution of 2: 2: 1 and 5-10 parts by weight of makgeolli.

It is a deciduous broad-leaved arboreous tree with the dicotyledonous rosewood, which contains a large amount of rubbery and guadaperca, and contains resin, ash, organic acid, vitamin B, vitamin C, and gloogenic acid.

In addition, the worms have a renal weakness, low back pain due to the regular decline of the knee, cold symptoms, dizziness, dizziness, dreaming, premature ejaculation, urinary bleeding, etc. are used as a tonic, and also has excellent pharmacological effects such as neuralgia and arthritis. In addition, the worm contains pinorezinol and diglucoside, which is used as a treatment for hypertension because it rapidly dilates and seds blood vessels, and contains alkaloids having analgesic and sedative effects.

Tofu has many pharmacological effects, but because of its spicy taste and use, it is not widely used as a food or tea by modern people.

On the other hand, as the diet of modern people is westernized, the taste of Japanese miso is preferred. Traditional traditional Korean soybeans contain excellent active ingredients that are beneficial to the human body as the aerobic microorganisms, organizing aerobic microorganisms, and anaerobic microorganisms grow evenly. There is a problem that there is little effect on the prevention of adult diseases because of the aerobic growth and the anaerobic metabolism hardly occurs, so there are few active ingredients beneficial to the human body.

It is an object of the present invention to provide a highly functional oriental traditional meju, oriental traditional whole soybeans, and granules using the same, containing both active ingredients beneficial to the human body of tofu and traditional soybeans, and having excellent functionality for taste.

The present invention for achieving the above object is 40 to 50 parts by weight of mixed liquid mixed with a deciduous concentrate, jujube concentrate, ginger concentrate and licorice concentrate to 100 parts by weight of soybeans, 5: 2: 2: 1, Makgeolli 5 It provides a high-performance traditional herbal meju, characterized in that it is prepared by pulverizing the compound containing ~ 10 parts by weight, and then molded into a predetermined shape.

In particular, the larvae concentrate, crushing the leaves and shells of the larvae to a certain size to dry, and put the crushed product and 5 times the water of the crushed in the extractor and extract and concentrate the active ingredient at 90 ~ 100 ℃ It is preferable to use the one prepared by the step.

In addition, in the traditionaljang prepared by using the fermented product obtained by fermenting the soybeans,

The fermented product is a mixture of 40-50 parts by weight of mixed solution of 5% by weight of mixed liquor, 5: 2: 2: 1 of Tofu concentrate, jujube concentrate, ginger concentrate, and licorice concentrate, based on 100 parts by weight of the increased soybean. It provides a high-functional traditional herbal jang, characterized in that made by fermentation.

In particular, the larva concentrate concentrates the leaves and shells of the larvae to a predetermined size to dry, and the crushed product and 5 times the water of the crushed in the extractor to extract and concentrate the active ingredient at 90 ~ 100 ℃ It is preferable to use the one prepared by the step.

In addition, it provides a granule of the high-functional traditional herbal medicines, characterized in that the high-functional traditional traditional Koreans are dried and pulverized and then powdered and granulated using a granulator.

Hereinafter will be described in detail for the manufacturing method and high-functional oriental medicine traditional soju of the high-performance oriental medicine traditional meju of the present invention.

The manufacturing method of the high-functional oriental medicine traditional meju of the present invention includes a soybean steaming step, a mixture of soybean and cooked soybeans, and a fermentation step.

First, the soybean steaming step is soaked in soybeans for 12 to 24 hours, then 4 to 6 hours at 90-120 ℃, cooled to 30-35 ℃ to obtain a soybean.

At this time, it is preferable to use soybeans and white milk beans grown directly in Jirisan Goryeong high in isoflavones.

Next, the mixing step of the mixed solution and the soybean soybean is a step of blending the mixed solution containing the soybean to the cooked soybeans in order to give a high functionality to the meju to be prepared, the soybean concentrate concentrate to 100 parts by weight of the soybean , Jujube concentrate, ginger concentrate and licorice concentrate were mixed in a mixture of 40 to 50 parts by weight, 5-10 parts by weight of makgeolli mixed with 5: 2: 2: 1 to obtain a blend.

The larvae concentrate is obtained from the leaves and shells of the larvae.

Specifically, the leaves and shells of the larvae are crushed to a certain size and dried, and the dried crushed product is poured into the extractor with 5 times the water and then heated to 90 to 100 ° C to extract the active ingredient and then concentrated. At this time, in order to effectively extract the active ingredient from the leaves and shells of the larvae, it is preferable to go through two times the extraction and concentration process.

In addition, the jujube concentrate, the ginger concentrate and the licorice concentrate greatly reduce the pungent taste of the larvae concentrate, greatly improving the sensory properties, and poison the pollution of heavy metals such as heavy metals that are poisoned by direct or indirect contact due to the development of industrialization and environmental pollution. It is to detox.

The jujube concentrate, the ginger concentrate and the licorice concentrate are prepared from jujube, ginger and licorice in the same manner as the chungchung concentrate.

The mixed solution is obtained by pharmacological effects of tofu, jujube, ginger and licorice, and at the same time mixed with the Tofu concentrate, the jujube concentrate, the ginger concentrate and the licorice concentrate to 5: 2: 2: 1 It is preferable to use, and 40 to 50 parts by weight of the mixed solution with respect to 100 parts by weight of the cooked soybeans.

In addition, the prepared meju and soybeans contain proteins such as lysine, tryptophan, phenylalanine, and methionine, vitamin B complexes, minerals, and the like, which are beneficial to the human body, and the fermentation process occurs smoothly during the fermentation process described later. It is preferable to mix and use 5-10 weight part of rice wine with 100 weight part of soybeans which were used.

Next, the fermentation step is a step of preparing a molded body by pulverizing the blend to form a predetermined shape and then fermenting the molded body at 20 ~ 25 ℃ to produce a high-performance herbal traditional meju.

When the molded body is fermented, it is preferable to periodically ventilate in order to prevent decay due to anaerobic fermentation, it is preferable to form so that the air supply is made smoothly inside the molded body.

Unlike traditional traditional meju, the high-performance herbal traditional meju is prepared with soybean curd with excellent pharmacological effect. It also promotes the health of consumers, and it contains licorice, jujube and ginger. By reducing the sensory greatly improves, there is an advantage that not only adults but also infants can enjoy ingestion without objection. In addition, by including makgeolli, inherent pharmacological effects of makgeolli can be obtained and the fermentation period can be greatly shortened by the yeast of makgeolli.

In addition, the high-performance oriental medicine traditional soy sauce of the present invention is mixed with two to five parts by weight of soybean concentrate, jujube concentrate, ginger concentrate and licorice concentrate with respect to 100 parts by weight of the soybeans grown with the high functional oriental medicine meju of the present invention 5: 2: 2: 1. 40 to 50 parts by weight of the mixed solution and 5 to 10 parts by weight of rice wine are prepared using a blended formulation.

Here, the high-performance traditional Korean traditional soy sauce, Cheonggukjang, Doenjang, Gochujang and soy sauce.

First, the high-functional oriental medicine traditional soup is prepared by fermenting the blend under normal fermentation conditions. For example, the compound can be prepared by fermentation at 35-45 ° C. for 18-72 hours, and the fermentation conditions are not particularly limited.

Next, the high-performance oriental traditional soybean paste and soy sauce is pulverized in the formulation and then molded into a predetermined shape, the meju prepared by fermenting the molded molding is prepared by a conventional conventional miso manufacturing method. For example, the meju may be fermented and aged after being put in saline, and the solids may be separated to prepare miso and soy sauce.

On the other hand, during fermentation, it is of course possible to ferment the charcoal and dried whole pepper in the saline solution. In addition, in the case of the soy sauce, it is preferable to contain the soybean concentrate, jujube concentrate, ginger concentrate and licorice concentrate in the soy sauce prepared in this way in order to produce a more excellent high-performance traditional herbal soy sauce.

In addition, the high-performance herbal whole red pepper paste is prepared by fermenting the blend, and then mixing glutinous rice flour, malt, red pepper powder and salt in a meju powder obtained by drying and grinding the fermented fermented product in an appropriate ratio and then aging.

In this case, the compound may be directly fermented and used, of course, the compound may be molded into a predetermined shape and then fermented.

The high-functional oriental medicine traditional soy sauce, ie, cheonggukjang, soybean paste, soy sauce and red pepper paste, prepared as described above, has an excellent pharmacological effect of soybean curd and has the advantage of promoting health for consumers.

On the other hand, the granules of the high-performance oriental medicine traditional soy sauce of the present invention is prepared by using a granulator after drying and pulverized the Cheonggukjang, Doenjang and red pepper paste of the high functional oriental medicine soybean paste, respectively. The drying method may be a natural drying method or a hot air drying method. However, it is preferable to use rapid freeze drying that can be dried within a short time without degrading the quality of the soy sauce.

In other words, the powder obtained by drying the high-functional oriental medical communication passage by rapid freeze drying or the like and then ultra-pulverizing is formed to a certain size (for example, 0.66 to 0.67 mm in diameter) using a fluidized bed granulator.
The granulation process of the fluidized bed granulator is to send the ultra fine powder to the humidity control device and spray the steam to form a small size of the granules are entangled with the steam to form a granule of a constant size. The granules thus prepared are well soluble in cold water.
At this time, it can be used by spraying water as a binder, but to dissolve the guar gum, xanthan gum, gum arabic, tara gum, gellan gum, locust bean gum, starch, dextrin, etc. in water so as to facilitate the assembly of powder It is preferable.

Next, the high-functional oriental medicine traditional meju, soybeans and granules of the present invention will be described in more detail by way of examples. The scope of the present invention is not limited to the following examples.

[Production of Blends]

(1) the first formulation

As soybeans, the soybeans and white milk beans, which were directly cultivated at Jirisan Gorge, were used at 5: 5. After washing the soybeans and white milk beans, they were immersed in water for about 18 hours and then heated to 90-120 ° C. The cooked soybean was cooked for ˜6 hours, and the cooked soybean was naturally cooled to 30 to 35 ° C.

Then, the leaves and skins of the larvae were taken out and washed with water, and then drained and crushed to a length of about 5 cm and dried in the shade. The dried crushed material and 5 times the weight of the dried crushed water were added to the extractor, followed by extraction and concentration of the first active ingredient for 6 hours at 90 to 100 ° C. Tobacco concentrate was prepared by extracting and concentrating the second effective ingredient at 6 ° C. for 6 hours. Licorice concentrates, jujube concentrates and ginger concentrates were prepared in the same manner as in the above-mentioned method of preparing the larvae concentrate.

100 parts by weight of the increased soybeans, Tochung concentrate, jujube concentrate, ginger concentrate and licorice concentrate were mixed in a mixture of 40 parts by weight of 5: 2: 2: 1 and 10 parts by weight of makgeolli prepared in a brewery in Namwon, Jeollabuk-do. 1 formulation was obtained.

(2) second formulation

Unlike Example 1, 50 parts by weight of the mixed soybean, 100 parts by weight of soybean concentrate, jujube concentrate, ginger concentrate and licorice concentrate were mixed at 5: 2: 2: 1 and makgeolli prepared in a brewery in Namwon, Jeollabuk-do. 5 weight part was mix | blended and the 2nd blend was obtained.

Example 1

After producing a 20 x 15 x 12 cm shaped article using a pulverized product of the first blend, the molded article was fermented for 60 days within a range of 20 to 25 ° C. to give the high functional herbal traditional meju of Example 1. Completed.

Example 2

After producing a 20 x 15 x 12 cm shaped article using a pulverized product of the second blend, the molded article was fermented for 60 days within a range of 20 to 25 ° C. to give a high functional herbal traditional meju of Example 2. Completed.

Comparative Example 1

Unlike Example 1, 100 parts by weight of the cooked soybean, 40 parts by weight of Tofu concentrate and 10 parts by weight of rice wine were combined to obtain a blend. And the said compound was pulverized and the molded object of 20 * 15 * 12cm shape was manufactured using the pulverized material.

The molded product was fermented for 65 days within the range of 20 to 25 ° C. to complete the meju of Comparative Example 1.

Comparative Example 2

Unlike Example 1, makgeolli is not mixed, that is, 100 parts by weight of the increased soybean meal, tofu concentrate, jujube concentrate, ginger concentrate and licorice concentrate are mixed in a mixture of 40 parts by weight of 5: 2: 2: 1 A blend was obtained. And the said compound was pulverized and the molded object of 20 * 15 * 12cm shape was manufactured using the pulverized material.

The molded body was fermented for 90 days in the range of 20-25 degreeC, and the meju of the comparative example 2 was completed.

[Miso and Soy Sauce]

80 liters of water and 33 kg of salt were added to the jar, followed by stirring well to dissolve the salt in water. The salt concentration was 17 ° e '(baume).

20 kg of mejus of Examples 1 and 2 and Comparative Example 1 were added to the jars, and fermented and aged at 0˜10 ° C. for 50 days, and solids were separated to prepare soybean paste and soy sauce, respectively.

Next, the high-functional traditional Oriental Cheonggukjang and Gochujang and granules using the same were prepared.

[Manufacturing of High Performance Traditional Herbal Cheonggukjang]

The first formulation was fermented at about 35 to 40 ° C. for about 24 hours to prepare a highly functional traditional Korean herbal soup.

[Preparation of High Functional Traditional Korean Red Pepper Paste]

The first blend was fermented at 20-25 ° C., dried and powdered to prepare meju powder. After steaming and drying the glutinous meat, 30 parts by weight of meju powder and 30 parts by weight of red pepper powder were evenly mixed with respect to 100 parts by weight of powdered glutinous rice powder to obtain a mixture.

The mixture and 30 parts by weight of salt were added to the malt obtained by stirring 10 parts by weight of malt in 75 parts by weight of water, followed by stirring. After stirring, the mixture was aged at room temperature for about 40 days to prepare a highly functional traditional red pepper paste.

[Preparation of Granules of High Functional Traditional Herbal Herbs]

After the high-functional traditional herbal doenjang, the high-functional traditional herbal Chungkukjang and the high-functional traditional Korean chilli pepper were rapidly freeze-dried at -45 ° C., respectively, miso powder, cheongukjang powder, and red pepper paste powder were obtained using a grinder.

Then, the doenjang powder, cheonggukjang powder and red pepper paste powder were assembled using a distribution layer granulator, respectively, to prepare doenjang granules, cheongukjang granules, and red pepper paste granules.

At this time, a solution in which 40 parts by weight of dextrin was dissolved in 100 parts by weight of water was used as a binder.

[Sensory test]

The sensory test of the soybean paste and soy sauce and the high-functional traditional Korean traditional soybean soup, red pepper paste prepared by the meju of Examples 1 and 2 and Comparative Example 1, respectively, and the results are shown in Table 1.

At this time, sensory evaluation was conducted by 20 adult males and 20 adult females by the 9-point scoring method (9-very good, 7-good, 5-normal, 3-bad, 1-very bad).

[Table 1] Sensory test test results

Example 1 Example 2 Comparative Example 1 High Performance Traditional Korean Medicine Highly functional traditional Korean red pepper paste flavor 8.5 8.3 6.4 8.7 8.6

Thus, doenjang and soy sauce prepared using the high-performance herbal traditional meju of Example 1 and Example 2 contained not only soybean concentrate but also appropriate jujube concentrate, ginger concentrate and licorice concentrate, so that the sensory test result for taste was 8.3. Was highly appreciated. However, in the comparative example containing only the worm concentrate, the sensory test result of taste was not good as 6.4 due to the inherent taste of the hot and bitter worm.

In addition, the fermentation period was short, as 60 and 65, while the high-performance herbal traditional meju of Example 1 and Example 2 were mixed, and the fermentation period was 90 days. Did.

In addition, the high functional traditional oriental medicine chief and high functional traditional Korean pepper paste also excellent sensory test results of more than 8.6.

As described above, the high-performance herbal traditional meju and soy sauce of the present invention contain jujube concentrate, ginger concentrate, licorice concentrate in an appropriate ratio, and have a very good sensory effect on taste.

In addition, by mixing a proper amount of makgeolli in high-performance oriental traditional meju and soy sauce, it is possible to significantly reduce the fermentation period to significantly improve productivity, and at the same time can produce meju and soybeans with greatly improved taste functionality. .

Claims (5)

After crushing the mixture of 40-50 parts by weight of the mixed solution, which is mixed with 5: 2: 2: 1 of Tofu concentrate, jujube concentrate, ginger concentrate and licorice concentrate to 100 parts by weight of soybeans, and 5-10 parts by weight of rice wine. High-performance traditional herbal meju, characterized in that the molded to a certain shape, produced by fermenting the molding. According to claim 1, wherein the larval concentrate is, What is prepared by the step of crushing the leaves and shells of the larvae to a certain size and drying, and extracting and concentrating the active ingredient at 90 ~ 100 ℃ after the crushed product and 5 times the water of the crushed to the extractor High-performance traditional herbal meju characterized by. In the traditional jang prepared by using the fermented product obtained by fermenting the soybeans, The fermented product is a mixture of 40-50 parts by weight of mixed solution of 5% by weight of mixed liquor, 5: 2: 2: 1 of Tofu concentrate, jujube concentrate, ginger concentrate, and licorice concentrate, based on 100 parts by weight of the increased soybean. Highly functional traditional oriental medicine, which is made by fermenting. The method of claim 3, wherein the larvae concentrate is crushed to dry the leaves and shells of the larvae to a predetermined size, and the active ingredient at 90 ~ 100 ℃ after the crushed and 5 times the water of the crushed in the extractor High-performance traditional oriental medicine, characterized in that produced by the step of extraction and concentration. The granules of the high-performance traditional herbal medicines of claim 3 or 4, which are dried and pulverized and powdered by granulation and then granulated using a granulator.