KR100874040B1 - The manufacturing method of soybean paste and soy sauce using sprouts - Google Patents

Abstract

A method for preparing functional doenjang (fermented soybean paste), and a method for preparing functional ganjang (soy sauce) are provided to improve nutrition and marketability of doenjang and ganjang by using sprout vegetable. A method for preparing functional doenjang comprises the steps of washing sprout vegetable, drying it and pulverizing it to make a sprout vegetable powder; washing, soaking and steaming soybean; mixing 100 parts by weight of the steamed soybean with 1-20 parts by weight of the sprout vegetable powder; molding the mixture into a shape of meju (fermented soybeans) and fermenting it by common method; mixing salt and water in a ratio of 1:3 to 1:5 by weight and mixing 100 parts by weight of the prepared salt water and 1/6-20/3 parts by weight of the sprout vegetable powder to make a salt water containing sprout vegetable component; putting the salt water containing sprout vegetable component in a container and mixing meju and salt water in a ratio of 1:3 to 1:6 by weight; maturing it for 50-70 days; separating the solid part and the liquid part; and smashing the solid part and adding 1-20 parts by weight of sprout vegetable powder based on 100 parts by weight of meju to mix it, and putting it into a container to mature it for 2-3 months.

Description

The manufacturing method of soybean paste and soy sauce using sprouts}

The present invention relates to a method for manufacturing soybean paste and soy sauce using sprout vegetables, and more specifically, new soybean paste and soy sauce that improves its nutritional value and functionality by producing soybean and soy sauce using sprout vegetables rich in useful ingredients for human body. It relates to a manufacturing method of.

Doenjang and soy sauce are one of the representative fermented foods in Korea, which are made from soybeans, and have long held an important position on the table of Koreans. It is becoming newly recognized.

However, due to the westernization of the diet, the conventional doenjang and soy sauce did not meet the taste of the new generation, there was a problem that does not satisfy the various tastes of consumers.

The present invention is to solve this problem to improve the nutritional value of soybeans and soy sauce by making soybeans and soy sauce using a variety of nutrient-rich sprouts vegetables to produce soybeans and soy sauce that meets the tastes and tastes of consumers will be.

Sprout vegetables, on the other hand, are sprouts 5 to 10 days after germination as plant sprouts (Sprouts).

As the sprout germinates and grows, the active ingredient, which is not seen in the seed state, appears in large quantities and nutrition is greatly increased. Various enzymes appear and break down and change the various nutrients the seeds have for digestion. In other words, sprout vegetables are much richer in active ingredients such as protein and minerals than in seed.

In addition, it contains a lot of selenium, protein, vitamins A, C, E, minerals, carotene, SOD, various enzymes, folic acid, and dietary fiber. As environmental pollution becomes serious, sprout vegetables, which are less polluted by pesticides and fertilizers and are rich in various nutrients, are welcomed as safe food.

These sprout vegetables include broccoli, alfalfa, turnips, red radishes, radishes, cabbages, cabbage, greens, rapeseed, ssamchu, lettuce, bok choy, mustard, cress, beets, kale, celery, parsley, chicory, leek, rice, wheat, barley, There are many varieties, including buckwheat, peanuts, black beans, lentils, corn, sunflowers and perilla.

The present invention provides soybeans and soy sauce with improved taste and nutrition by appropriately selecting sprout vegetables with abundant useful ingredients from the above-mentioned sprout vegetable groups and processing them into sprout powders, and then making soybeans and soy sauce using them. .

In the present invention, one or two or more kinds of sprout vegetables are selected and processed into a powder in consideration of the efficacy of the sprout vegetables and the customer's constitution and taste among the above-mentioned sprout vegetable groups, and when the doenjang and soy sauce are prepared It is a useful invention that can contribute to national health promotion by adding completely new miso and soy sauce with excellent taste and nutrition.

For example, sulfolafen refers to broccoli sprouts containing a large amount of anticancer substances, barley sprouts that are good for boosting immunity because they contain a large amount of biologically active substances, alfalfa sprouts that lower cholesterol, various sprouts rich in vitamins, radish sprouts and fish blood Select sprout buds by considering the efficacy of each sprout vegetable and customer's constitution and taste such as leek sprout good for blood circulation, kale sprout good for liver, wheat sprout good for blood purification, and barley sprout good for diabetic anemia. After processing, it is possible to provide customized soybeans and soy sauce with a variety of functions by manufacturing soybean paste and soy sauce using it.

The present invention is to provide a soybean and soy sauce with a new taste and nutrition by using a variety of useful ingredients of sprout vegetables, after mixing the sprout powder in the cooked soybeans to make meju, the brine containing the sprout component It is an object to provide a manufacturing method for producing soybean paste and soy sauce by immersion in fermentation and fermentation.

The present invention relates to a method of manufacturing soybean and soy sauce using sprout vegetables, by mixing the sprout powder in the cooked soybean to prepare meju, and then immersing the meju in salt water containing the sprout component to ferment and ripen it Characterizing the production of miso and soy sauce is to provide a method for producing soybean and soy sauce using sprout vegetables.

The present invention will be described in detail step by step as follows.

Step 1: Sprout Powder Manufacturing

Selected sprout vegetables are washed, dried, and crushed with a grinder to be processed into fine powder of 150-200 mesh.

The sprout vegetables are broccoli, alfalfa, turnip, red radish, radish, cabbage, cabbage, green, rapeseed, lettuce, bok choy, mustard, cress, beet, kale, parsley, chicory, rice, wheat, barley, buckwheat, black beans, Select one or two sprout vegetables from the sprout vegetable group consisting of peanuts, lentils, corn, sunflower, and perilla, and clean and dry the required amount.

The drying method may be any of hot air drying or freeze drying, but preferably, the sprout powder may be prepared by a freeze drying method which can minimize the loss of nutrition.

The sprout vegetable is ground into fine powder of 150-200 mesh.

Stage 2: Soybean Soaking and Increase

Raw soybeans are sorted and washed, soaked in water for 10 to 20 hours, and then steamed for 1 to 2 hours at a temperature of 100 to 130 ℃ to make steamed soybeans.

Step 3: Mixing and Meju Manufacturing

After mashing the cooked soybeans, evenly mix the sprout powder prepared in step 1 with the crushed cooked soybeans.

At this time, the sprout powder to be mixed is mixed with 1 to 20 parts by weight based on 100 parts by weight of the raw soybean.

When the sprout powder is added in an amount less than 1 part by weight, it is difficult to expect the effect to be achieved by the present invention, and when a large amount is added in excess of 20 parts by weight, it is preferable to add the sprout powder within the above range. Do.

Stage 4: Meju Production and Fermentation

The mixture of the cooked soybean and the sprout powder is prepared in the shape of meju, and the molded meju is dried for 5 to 10 days in the same manner as in the case of manufacturing meju, and fermented in a fermentation chamber such as an oven or ocher for 20 to 40 days. Manufacture.

Step 5: Intestinal Soak

Salt and water are mixed in a ratio of 1: 3∼1: 5 by weight to make brine, and then 1/6 to 20/3 parts of sprout powder is mixed with 100 parts by weight of brine. Manufacture.

The brine containing the prepared sprout component is placed in a predetermined container and immersed in meju to contain the intestines. At this time, mix meju and brine in a ratio of 1: 3 to 1: 6 by weight. If the ratio of brine to meju increases a large amount of soy sauce, but the intestinal taste is lowered, it is preferable to put the intestine within the above range to obtain a delicious intestine.

Step 6: ripening

The intestine obtained by the above method is first aged for 50 to 70 days in a conventional manner.

Step 7: Separation Phase

After the first ripening step, the liquid phase and the solid part are separated from the container.

Step 8: Manufacturing Doenjang

The solid part separated in step 7 is put into a separate container and aged second.

Additional sprout powder may be added during the second ripening. The sprout powder to be added is added to 1 to 20 parts by weight with respect to 100 parts by weight of meju and then mixed for 2 to 3 months to prepare a doenjang.

Step 9: manufacturing soy sauce

The liquid phase separated in step 7 is subjected to the decoction in a conventional manner, and then put into a separate container for two to three months to prepare the soy sauce.

This can be prepared soybean paste and soy sauce mixed with the active ingredient of sprout vegetables.

Hereinafter, the present invention will be described in more detail with reference to the following examples.

Example 1 Preparation of Miso

Selected broccoli sprouts, alpha leeks, barley sprouts and kale sprouts were prepared in the same proportions, dried and ground to prepare sprout mixed powder 1 kg.

After washing 10kg of raw soybeans, it was soaked in water and steamed for 2 hours at a temperature of 120 ℃ to make steamed soybeans.

After mashing the cooked soybeans, 200g of sprout powder was mixed evenly on the crushed soybean, prepared in the shape of meju, and dried and fermented in a conventional manner to prepare meju. Next, the salt was dissolved in water to prepare 40 kg of brine at 20% concentration, and 500 g of the sprout powder was mixed therewith to prepare brine containing the sprout components.

The brine was placed in a predetermined container and immersed in meju to ferment the intestines. At this time, meju and brine were mixed in a ratio of 1: 4 by weight to put the intestines.

After primary aging for 60 days, the liquid and solid parts were separated.

After crushing the separated solid portion was added to the sprout powder 300g additionally evenly mixed and put in a separate container for 2 months to prepare a miso using a sprout vegetable.

Example 2: Preparation of Soy Sauce

In Example 1, the liquid phase separated through each process was weighed by a conventional method, and then aged in a separate container for 2 months to prepare soy sauce using sprout vegetables.

The present invention can contribute to the national health promotion by providing miso and soy sauce rich in various nutrients such as vitamins, minerals and proteins by making full use of the useful ingredients of sprout vegetables to maximize the nutritional value, It is a useful invention that can increase the variety and commerciality of miso and soy sauce by developing new soybean paste and soy sauce.

Claims (3)

In the manufacturing method of functional miso, Washing the selected sprout vegetables, drying and pulverizing to produce sprout powder, A steaming step of selecting and washing raw soybeans and soaking them in water and then increasing them; Crushing the cooked soybeans and mixing 1-20 parts by weight of sprout powder with respect to 100 parts by weight of raw soybeans; Preparing the meju by drying and fermenting the mixture of the cooked soybean and sprout powder in the shape of meju in the same manner as in the preparation of meju; Salt and water are mixed in a ratio of 1: 3∼1: 5 to make salt water, and then salt water containing sprout components is mixed with 1/6 to 20/3 parts by weight of sprout powder with respect to 100 parts by weight of brine. Manufacturing step, The intestine immersion step of containing the prepared brine containing the sprout component in a certain container and mixes the meju and the brine in a ratio of 1: 3 to 1: 6 by weight ratio, and First aging step of aging the intestine 50 to 70 days in a conventional way, Separating the solid part from the liquid part after the first aging step; After crushing the separated solid part by adding 1 to 20 parts by weight of sprout powder with respect to 100 parts by weight of meju evenly mixed and prepared in a separate container for 2 to 3 months to prepare a second aging step, The sprout vegetable is broccoli, alfalfa, turnip, red radish, radish, Chinese cabbage, cabbage, colorful, rapeseed, ssam, lettuce, bok choy, mustard, cress, beet, kale, celery, parsley, chicory, leek, rice, wheat, barley, A method for producing doenjang, characterized in that one or two or more kinds of sprout vegetables are selected and used from the sprout vegetable group consisting of buckwheat, peanut, black beans, lentils, corn, sunflower and perilla. In the manufacturing method of functional soy sauce Washing the selected sprout vegetables, drying and pulverizing to produce sprout powder, A steaming step of selecting and washing raw soybeans and soaking them in water and then increasing them; After crushing the cooked soybeans and mixing evenly 1 to 20 parts by weight of sprout powder with respect to 100 parts by weight of raw soybeans, Preparing the meju by drying and fermenting the mixture of the cooked soybean and sprout powder in the shape of meju in the same manner as in the preparation of meju; Salt and water are mixed in a ratio of 1: 3∼1: 5 to make salt water, and then salt water containing sprout components is mixed with 1/6 to 20/3 parts by weight of sprout powder with respect to 100 parts by weight of brine. Manufacturing step, The intestine immersion step of containing the prepared brine containing the sprout component in a certain container and mixes the meju and the brine in a ratio of 1: 3 to 1: 6 by weight ratio, and A first aging step of aging the dipped intestines 50 to 70 days in a conventional manner; Separating the solid part from the liquid part after the first aging step; It is prepared by decanting the separated liquid portion in a conventional manner, including the step of aging for 2 to 3 months in a separate container, The sprout vegetable is broccoli, alfalfa, turnip, red radish, radish, Chinese cabbage, cabbage, colorful, rapeseed, ssam, lettuce, bok choy, mustard, cress, beet, kale, celery, parsley, chicory, leek, rice, wheat, barley, A method of producing soy sauce, characterized in that one or two or more kinds of sprout vegetables are selected and used from the sprout vegetable group consisting of buckwheat, peanut, black beans, lentils, corn, sunflower and perilla. delete