KR100908031B1 - Healthy Doenjang Composition Using Fish Sauce and Its Manufacturing Method - Google Patents

Abstract

The present invention relates to a healthy soybean paste composition using a fish sauce and a method for manufacturing the same, and specifically, by mixing and kneading the fish sauce mixed with herbs such as meju powder, Gaebangpung powder, and night gate powder, the efficacy of the herb is added to the conventional miso Not only that, but also has the effect of improving the taste of miso.

Description

A healthy soybean paste using sauces and the preparaion method threreof}

The present invention relates to a healthy miso composition using a fish sauce and a method for preparing the same.

Doenjang is an essential type of soybean paste, along with red pepper paste and soy sauce. In addition, in recent years, doenjang has emerged from its concept of spice and its excellent efficacy.

Doenjang is a soybean and the main ingredient consists of vegetable protein including isoflavone, saponin, trypsin initiator, oligosaccharide, steol, etc.Aflatoxin and genistein produced during fermentation have anti-cancer effects, and angiotensin converting enzyme inhibitor (angiotensin converting enzyme inhibitor) has an antihypertensive effect. In addition, antioxidants such as tocopherols, isoflavones, and phenolic compounds contained in soybean become browning substances during fermentation, which has an antioxidant effect.

 Miso, mulberry leaves, green tea, etc. are added to the effect of the doenjang to improve the smell, or to give the effect of the sweetener was prepared.

Conventional doenjang is made by taking boiled soybeans, grinding them, shaping them into squares or circles, weaving them with rice straw, fermenting and drying them in the air, and ripening the mejus. To prepare. The miso prepared by the above method is simply salty, and the gom-soak has only the taste and contains only the nutrition in the conventional miso.

On the other hand, the existing fish sauce salted fish and shellfish salted and salty, salty and salty peculiar smell, salinity is increasing, consumption is gradually reduced, the import of processed foreign fish sauce is increasing. In particular, in order to compensate for the disadvantages peculiar to aquatic fish in the salted seafood processing plant has a problem that is produced by adding various sweeteners such as sugar, seasonings, etc. that modern people are reluctant to use natural fermentation and matured salted fish.

Thus, the present inventors have made a meju powder, and wrecked it with herbs to alleviate the peculiar smell, kneading with a fish sauce added the efficacy of the herbs to complete the invention to enhance the taste and nutrition.

The present invention is to provide a miso composition using a fish sauce that can not only improve the taste of miso by kneading meju powder with a salt sauce containing herbs, kelp and the like, but also improve the health of the conventional miso.

In addition, the present invention is to provide a method of producing healthy miso using the fish sauce.

In order to achieve the above object, the present invention provides a healthy miso composition using a fish sauce.

In addition, the present invention provides a healthy type miso prepared according to the method of producing miso using a fish sauce.

The health food miso composition according to the present invention is kneaded with a decoction of decoction fish with herbs such as meju powder, gambangpung powder, night view door powder, not only add the efficacy of herbs to conventional doenjang, but also improve the taste of miso have.

Hereinafter, the present invention will be described in detail.

The present invention provides a healthy miso composition in which decoction fish sauce and meju powder are mixed, including at least one selected from the group consisting of mulberry leaf powder, anchovy powder, kelp powder, seaweed wind powder, night gate powder, sesame leaf powder, and red pepper oil.

The fish sauce is pure domestic, specifically, using the raw material aged more than 3 years as a raw material of canary and anchovies taken from offshore Seocheon, mulberry leaf powder, sesame leaf powder can remove the fishy smell from anchovies and sap during fermentation, Kelp powder improves sweetness and improves the taste of miso. In addition, it is effective in sweating, antipyretic and analgesic, and uses all stems, leaves and roots. Night Gate Powder uses stems and leaves, and it is a plant that lives only on the beach. It relieves unpleasant odors and is effective in enhancing energy.

In addition, the anchovy powder is prepared by boiling or steaming the anchovy, unlike the conventional method to put the anchovy in a drying mold and dried by solar agar drying in a state that does not directly receive solar heat covered with a thin 40% by weight of salt of anchovy It can be prepared by grinding. The red pepper oil not only removes the fishy smell of anchovy, but also gives sweet taste with kelp powder.

At this time, each of the above materials are included in 0.001 ~ 0.03 parts by weight of 1 part by weight of fish sauce, preferably, 0.01 parts by weight of red pepper oil, 0.01 parts by weight of kelp powder, 0.01 parts by weight of mulberry leaf powder, 0.03 parts of anchovy powder The parts by weight, 0.005 parts by weight of Gaebangpung powder, 0.008 parts by weight of Night Gate Powder, and 0.003 parts by weight of Sesame Leaf Powder.

In addition, in the mixing, the ratio of meju powder and fish sauce is 1: 0.5 to 2, preferably 1: 1. At this time, if the fish sauce is less than 0.5 in the mixing ratio, there is a problem that it is difficult to knead, if more than 2, there is a problem that the salinity of miso is excessively increased, which may be harmful to health when ingested and taste of miso.

The present invention comprises the steps of preparing meju powder (step 1); Preparing a fish sauce (step 2); And it provides a method of producing a healthy miso using a fish sauce comprising the step of mixing the meju powder and fish sauce, and aging it (step 3). The preparation method is shown in FIG. 1.

As shown in FIG. 1, step 1 of preparing healthy soybean paste according to the present invention is a step of preparing meju powder.

The preparation step of the meju powder is shown in FIG.

As shown in Figure 2, step 1a of the method for producing meju powder according to the present invention is a step of ripening the soybeans in boiling water. Meju beans boiled through the above step is cooled in cold water for 15 to 30 minutes, and this cooling process has an effect of reducing the smell of meso-beans peculiar, and may be optimal to remove meju by removing moisture.

Next, step 1b is a step of putting the meju beans from which the water of step 1a has been removed and put in a mortar, and put into a mold to mold meju. This step is to create a certain shape, such as square or round in order to ripen meju.

Next, step 1c is a step of drying the meju formed in the step 1b on the floor and in the air. When the drying is performed at the bottom, rice straw is laid on the floor, and when it is carried out in the air, the meju is fixed with rice straw or nylon string. At this time, rice straw is to inoculate Bacillus subtilis in rice straw, and Bacillus subtilis plays an important role in aging meju. In addition, the step of drying in the air is to clean the warm air to help the mold grow in Meju, and to dry the moisture and geothermal heat on the ground away.

At this time, the drying of the step 1c is carried out for 15 to 20 days in the bottom of rice straw, 15 to 20 days in the air hanging meju with rice straw or nylon string.

Next, step 1d is a step of aging the dried meju of step 1c and then grinding. The step is a step of breeding fermented Bacillus subtilis inoculated during drying in step 1c, and then grinding. At this time, the aging is performed for 15 to 20 days at 80 to 100% humidity and 30 to 40 ℃ conditions in a room where the light is blocked. At this time, the breeding of Bacillus subtilis out of the above conditions is inhibited there is a problem that the fermentation is not effective. In addition, the pulverization is a step of crushing and redrying the aged meju to the size of about 1 ~ 3cm. After the fermentation, the undried moisture is completely dried inside the meju.

Finally, finely grinding the dried meju of step 1e. The step is a step of grinding into fine meju powder for making miso according to the present invention.

In addition, step 2 of the production of healthy miso according to the present invention is the manufacturing step of the fish sauce. The manufacturing method is shown in FIG. 3.

As shown in Figure 3, step 2a of the manufacturing method of the fish sauce according to the present invention is any one selected from the group consisting of mulberry leaf powder, anchovy powder, kelp powder, seaweed wind powder, night gate powder, sesame leaf powder and chili oil in the fish sauce The above step is to mix.

The fish sauce is a pure domestic product, specifically using the stock solution aged over 3 years as a raw material of canary and anchovies taken from offshore Seocheon, mulberry leaf powder, sesame leaf powder removes fishy smell from anchovy or sap during fermentation, kelp powder Improves the taste of miso by enhancing the sweetness. In addition, it is effective in sweating, antipyretic and analgesic, and uses all stems, leaves and roots. Night Gate Powder uses stems and leaves, and it is a plant that lives only on the beach. It relieves unpleasant odors and is effective in enhancing energy.

In addition, the anchovy powder is prepared by boiling or steaming the anchovy, unlike the conventional method, the anchovies in a drying mold and dried by solar agar drying in a state that does not directly receive solar heat covered with 40% by weight of salt thinly It is prepared by grinding. The red pepper oil not only removes the fishy smell of anchovy, but also gives sweet taste with kelp powder.

At this time, each of the above materials are added in an amount of 0.001 to 0.03 parts by weight per 1 part by weight of fish sauce, preferably red pepper oil 0.01 parts by weight, kelp powder 0.01 parts by weight, mulberry leaf powder 0.01 parts by weight, anchovy powder 0.03 By weight, 0.005 parts by weight of Gaetbangh powder, 0.008 parts by weight of Night Gate Powder, and 0.003 parts by weight of Sesame Leaf Powder.

Next, step 2b is heating the mixture of step 2a. At this time, the heating is carried out at 150 ~ 200 ℃. At this time, if the heating is less than 150 ℃ there is a problem that the taste of the fish sauce is hindered, if the temperature exceeds 200 ℃ the fish sauce is reduced a lot, the salinity is excessively increased, there is a problem harmful to health.

Finally, step 3 of the method for producing healthy miso according to the present invention is a step of mixing the meju powder and the fish sauce and aging them. The step is a step of mixing and kneading the meju powder and fish sauce prepared in steps 1 and 2 to form a square or round shape, and then aged in a poison.

The mixing ratio of step 3 is 1: 0.5 to 2, preferably 1: 1. At this time, if the fish sauce is less than 0.5 in the mixing ratio, there is a problem that it is difficult to knead, if more than 2, there is a problem that the salinity of miso is excessively increased, which may be harmful to health when ingested and taste of miso. In addition, the aging is less than 40 days if there is a problem that the aging is not enough.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely to illustrate the present invention, but the content of the present invention is not limited by the following examples.

Example 1 Preparation of Healthy Soybean Paste

Step 1. Preparation of Meju Powder

10 kg of native soybeans in Seocheon, South Chungcheong Province, were boiled in rock sand (416, Sanggye-ri, Pangyo-myeon, Seocheon-gun). When the soybeans were ripe enough, they were cooled in cold water for 20 minutes, and then the cooled beans were sieved to remove moisture. Moist beans were put in mortar and knead and kneaded to make a round or square meju and placed on a rice straw floor and dried in the shade for 15 to 20 days. Thereafter, the dried meju was transferred to a room where light was blocked, and the dried meju was placed on a straw-covered floor, and then covered with a thermal cover and floated for about 20 days until white and dark green bacteria appeared at 35 to 40 ° C. The meju which floated well was pulverized to about 2 cm and re-dried, and then finely ground to prepare meju powder.

Step 2. Preparation of Fish Sauce

To 10 kg of anchovy fish sauce, add 100 g of red pepper oil, 100 g of kelp powder, 100 g of mulberry leaf powder, 100 g of anchovy powder, 300 g of anchovy powder, 80 g of night gate powder, and 30 g of sesame leaf powder. Manufacture.

Step 3. Preparation of Miso

10 kg of meju powder prepared in step 1 and 10 kg of fish sauce prepared in step 2 were mixed and kneaded, and then put in a poison, and aged for 40 days or more.

1 is a method of preparing a healthy miso according to the present invention;

2 is a method for preparing meju powder used in the present invention; And

3 is a manufacturing method of a fish saucer used in the present invention.

Claims (18)

A healthy food miso composition composed of a mixture of anchovy and meju powder including mulberry leaf powder, anchovy powder, kelp powder, mudflat powder, night view powder, sesame leaf powder, and red pepper oil. The method of claim 1, wherein the mulberry leaf powder, anchovy powder, kelp powder, kelp wind powder, night gate powder, sesame leaf powder and red pepper oil are added to 0.001 ~ 0.03 parts by weight based on 1 parts by weight of fish sauce, respectively. . According to claim 2, 1 part by weight of red pepper oil, 0.01 parts by weight of kelp powder, 0.01 parts by weight of kelp powder, 0.01 parts by weight of mulberry leaf powder, 0.03 parts by weight of anchovy powder, 0.005 parts by weight of seaweed wind powder, night view door powder Silver 0.008 parts by weight, sesame leaf powder is added to 0.003 parts by weight of healthy miso composition. The healthy miso composition according to claim 1, wherein the fish sauce is anchovy fish sauce, canary fish sauce, or a mixture thereof. According to claim 1, wherein the mixing is a healthy miso composition using a fish sauce, characterized in that the ratio of meju powder and fish sauce 1: 1: 2 ~ 2. The healthy soybean paste composition of claim 5, wherein the mixing of the meju powder and the fish sauce is 1: 1. Preparing meju powder (step 1); Mixing mulberry leaf powder, anchovy powder, kelp powder, seaweed wind powder, night gate powder, sesame leaf powder, chili pepper oil, and fish sauce, and heating the mixture to prepare a mixed fish sauce (step 2); And Mixing the meju powder and the mixed fish sauce and aging them (step 3) Method for producing a healthy miso composition of claim 1 comprising a. The method according to claim 7, wherein the step 1 comprises the step of cooking soybeans in boiling water (step 1a); Sipping the cooked soybeans of step 1a to form meju (step 1b); Drying the shaped meju of step 1b (step 1c); Aging and grinding the dried meju of step 1c (step 1d); And Drying the ground meju in step 1d and then finely regrinding (step 1e) Method of producing a healthy miso composition comprising a. The method of claim 8, wherein the drying of step 1c is carried out for 15 to 20 days at the bottom of rice straw, rice bran mejuk with rice straw or nylon string for 15 to 20 days in the air, characterized in that the manufacturing method of the healthy miso composition. The method of claim 8, wherein the aging of step 1d is performed for 15 to 20 days at 80 to 100% humidity and 30 to 40 ℃ conditions in a place where the light is blocked. delete The method of claim 7, wherein the mulberry leaf powder, anchovy powder, kelp powder, cabbage wind powder, night gate powder, sesame leaf powder and red pepper powder of step 2 are added in an amount of 0.001 to 0.03 parts by weight per 1 part by weight of fish sauce, respectively. Method for preparing miso composition. According to claim 7, wherein 1 part by weight of red pepper oil, 0.01 parts by weight of kelp powder, 0.01 parts by weight of mulberry powder, 0.01 parts by weight of mulberry leaf powder, 0.03 parts by weight of anchovy powder, 0.005 parts by weight of seaweed wind powder, night gate Powder is 0.008 parts by weight, sesame leaf powder is 0.003 parts by weight of the method for producing a healthy miso composition. 8. The method of claim 7, wherein the fish sauce of step 2 is anchovy fish sauce, canary fish sauce or a mixture thereof.  8. The method of claim 7, wherein the heating of step 2 is 150 ~ 200 ° C. The method of claim 7, wherein the mixing ratio of step 3 is 1: 0.5 to 2, characterized in that the manufacturing method of the healthy miso of claim 1 using a fish sauce. According to claim 7, wherein the mixing ratio of step 3 is a method of producing healthy miso of claim 1 using a fish sauce, characterized in that 1: 1. The method of claim 7, wherein the aging of step 3 is carried out for 40 days or more.

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