KR100973170B1 - Fermented Soybean Paste Using Pumpkin Candy Source And Making Process Thereof - Google Patents

Abstract

The present invention relates to a pumpkin starch miso membrane and a method for producing the same, this membrane is boiled 8.5 ~ 9.5 parts by weight in water boiled and dried at 20 ~ 25 ℃ for 28 to 30 days floating meju 40 to 60% crushed meju Preparing powder; Preparing barley rice, which is 4.5-5.5 parts by weight of barley in water at a volume of 1.2-15 times the volume of barley, boiled for 1 hour on high heat, and steamed for 3 hours on low heat; Peeled and chopped old zucchini 2.5 to 3.5 parts by weight, 170 to 190 parts by weight of water and malt powder 1.5 to 2.5 parts by weight in sieve strained sieve, boiled for 3 to 4 hours to make pumpkin syrup Preparing; Adding meju powder and barley rice to pumpkin syrup, and mixing 2.5 to 3.5 parts by weight of red pepper seed powder and 4 to 6 parts by weight of salt; The mixture is prepared by going through a step of aging for more than one year in a jar. Accordingly, it is rich in nutrition and greatly reduces the smell of miso, increases digestive absorption and taste, and adds it to soups or stew, as well as various kinds of seasonings or ssamjangs that can be added to namul rice bibimbang and various radish pastes. There is a remarkable effect of providing a new zucchini malt miso paste that is readily available.

Pumpkin, barley, malt, pumpkin syrup, miso, meju

Description

Fermented Soybean Paste Using Pumpkin Candy Source And Making Process Thereof}

The present invention relates to a pumpkin miso doenjang and a method for manufacturing the same, more specifically, by mixing the meju powder, which is a raw material of miso, pumpkin starch syrup first processed with pumpkin and malt, pepper seed powder and primary processed barley rice, etc. It relates to a new pumpkin starch miso membrane prepared by fermentation and secondary fermentation and a method for producing the same.

In general, doenjang is a food prepared by fermenting soybean fermented meju with fermented soybeans, and is well known as a high-protein, yet well digestible, anti-cancer effect. However, because the smell of soybean paste is very strong, many people have objections to it. Therefore, there is a need for a new food that reduces odor while maintaining the unique nutrition and properties of doenjang.

Conventionally well-known health foods include barley, red pepper seeds, pumpkin, and the like, and there have been attempts to add such health foods to miso. In other words, barley miso, makjang, or pumpkin barley miso made by mixing meju and pumpkin, barley, and red pepper seeds have been proposed. For example, Korean Patent Application No. 1995-1005-0005223 "method of manufacturing pumpkin miso" discloses that the liquefied or powdered boiled pumpkin is boiled with soybeans, and mixed with koji and salt for 1 to 3 months to produce Pumpkin miso is disclosed. Meanwhile, Korean Patent Application No. 1998-046000 "Pumpkin Barley Soybean Paste" discloses salted zucchini juice prepared by boiling pumpkin well and salting the zucchini sifted through a sieve, and prepared meju powder, barley powder, and red pepper seed powder. It is disclosed a pumpkin barley miso prepared by mixing and aged for 6 months after the addition of salt.

In general, barley is an alkaline food, which contains fiber, vitamins, minerals, ash, pentosan, and inorganic salts evenly. In addition, the high protein content and essential amino acids are effective in preventing blood vessels aging, each disease, gastrointestinal protection, adult diseases. Therefore, it is recommended for people who lack energy or have rough skin or people with adult diseases. Barley contains a large amount of water-soluble dietary fiber called beta-glu, which lowers cholesterol, which causes arteriosclerosis, heart disease, high blood pressure, and diabetes. However, barley is difficult to digest and tastes worse than rice because of the tannins found in barley.

Pumpkin is well known as a healthy food for postpartum swelling and diet, and is rich in vitamin A, calcium, phosphorus, and fiber, which is good for preventing aging and absorbing digestion. Pumpkin also reduces cholesterol and prevents adult diseases, as well as preventing lung cancer. These pumpkins are widely processed into bumps, porridge, rice cakes, and malts.

In addition, red pepper seed powder has an antiseptic effect, and can be added to a pungent and refreshing taste, and is rich in nutrition such as fuxisaicin and β-carotene.

Therefore, the pumpkin barley miso matured by mixing the pumpkin, barley and red pepper seed powder with meju provides the advantage that it can be provided as a unique functional food that is different from conventional miso while providing various nutrition of pumpkin, barley and red pepper seeds. do. However, since the conventional pumpkin barley miso is fermented and ripened by mixing pumpkin and barley into meju powder without any further processing, it is very limited in terms of reducing the flavor of pumpkin and barley during fermentation and consequently reducing the strong smell of miso itself. there was.

Therefore, there is still a need for a new miso food that can add flavors of pumpkin, barley, and other ingredients to the miso, while still utilizing the inherent flavor of the ingredients and greatly reducing the smell of the miso itself.

The present invention has been invented to improve the problems of foods that have improved the conventional miso as described above, in particular by mixing the main ingredients of meju powder, such as pumpkin starch syrup, barley rice, red pepper seed powder, and aged, rich in nutrition and digestion Increased absorbency, utilizing the inherent scent of additional ingredients, greatly reducing miso odor, increased taste and added to soup or stew, as well as added to marinated rice bibimbang, strong soybean paste and various radish pastes Or it aims to provide the new pumpkin starch miso membrane which can be used variously as ssamjang.

The above object is achieved by the pumpkin starch miso membrane and its preparation method provided according to the present invention. Here, 'makmak' is one of the dialects generally used in the Gangwon-do region and refers to a chapter made by mixing various materials, and the chapter manufactured according to the present invention is adopted to express this because various materials are mixed.

Zucchini starch miso membrane is provided in accordance with an aspect of the present invention, boiled soybean 8.5 ~ 9.5 parts by weight in water boiled for 28 to 30 days at 20 ~ 25 ℃ by floating for one month 40 to 60% crushed meju Preparing powder; Preparing barley rice, which is 4.5-5.5 parts by weight of barley in water at a volume of 1.2-15 times the volume of barley, boiled for 1 hour on high heat, and steamed for 3 hours on low heat; Peeled and chopped old zucchini 2.5 to 3.5 parts by weight, 170 to 190 parts by weight of water and malt powder 1.5 to 2.5 parts by weight in sieve strained sieve, boiled for 3 to 4 hours to make pumpkin syrup Preparing; Adding the meju powder and the barley rice to the prepared pumpkin starch syrup, and mixing 2.5 to 3.5 parts by weight of red pepper seed powder and 4 to 6 parts by weight of salt; It includes the step of aging for 1 year or more in the mixed jar.

In a preferred embodiment, the malt malt in the amber syrup preparation step can be used to filter the sieve by dipping in a ratio of 1.5 to 2.5 parts by weight malt powder 170 to 190 parts by weight of blast furnace water.

Also provided is a pumpkin starch miso membrane prepared by the method according to another aspect of the present invention.

The present invention having the above-described configuration is aged by mixing pumpkin starch syrup, barley rice, red pepper seed powder and the like in meju powder, greatly reduce the smell of miso, improve digestive absorption, increase the taste of taste and add to soup or stew It is effective to provide a new pumpkin starch miso paste that can be used not only as a film but also as a film or paste that can be added to various radish.

Hereinafter, with reference to the accompanying drawings illustrating the present invention with a specific example as follows.

Figure 1 is a block flow diagram schematically showing the manufacturing process of amber starch miso membrane according to an embodiment of the present invention.

The present invention relates to a pumpkin starch miso membrane prepared with meju, pumpkin, barley, red pepper seeds, and salt as main ingredients. In particular, the present invention by processing the pumpkin in the form of decoction of starch syrup syrup using malt and adding to the meju powder, the taste and flavor is modified secondly while the pumpkin is first mixed with meju powder in the state modified by the malt enzyme. It is possible to be a feature. Furthermore, in the present invention, barley is not simply used as a powder but is primarily processed as barley rice to soften the fiber component of barley and increase digestive absorption, and is mixed with meju powder and pumpkin starch in the form of barley rice to ferment and mature. Secondly, the taste and flavor can be modified.

According to an aspect of the present invention, a method of preparing pumpkin miso doenjang, which is schematically illustrated in FIG. 1, may include a process of preparing raw materials by primary processing, and mixing and aging the prepared raw materials. .

In the first step of preparing the raw materials, for example, soybeans are mixed with boiled 8.5-9.5 kg in water, dried for 28-30 days at 20-25 ° C and floated for one month. Prepare. Then, add 4.5 to 5.5 kg of barley in water of 1.2 to 15 times the volume of barley and boil for 1 hour on high heat and steam for 3 hours on low heat to prepare barley rice. At this time, it is preferable to make barley rice to spread completely rather than to cook it. Also, peeled and chopped old pumpkin 2.5-3.5 kg into 170-190 liters of water or 170-190 kg of malt powder, sifted 1.5-2.5 kg of malt powder into sieve strain, boiled for 3-4 hours, Prepare the sweetened pumpkin syrup until it is chopped and tinged. If the pumpkin syrup is further decocted to finally become pumpkin syrup, the pumpkin syrup used in the present invention is not decoction until it becomes pumpkin syrup, but it stops decoction at the stage where pumpkin dry is almost decomposed.

Pumpkin syrup prepared in this way is in the form of a sticky liquid. Put the meju powder and barley rice prepared above in pumpkin syrup, which is cooled to a hot state or at room temperature, and 2.5 to 3.5 kg of red pepper seed powder and 4 to 6 kg of salt. Thereafter, the mixed in a jar and the step of aging for at least one year. In the aging step, it is desirable to thoroughly manage the container by opening the lid of the jar during the day and closing the lid of the jar at night.

In the above-mentioned manufacturing process, the weight in kg also indicates parts by weight, ie weight ratio. When performing the above manufacturing process, for example, a predetermined pumpkin starch miso membrane may be prepared using, for example, 8 kg of beans, 5 kg of barley, 3 kg of pepper seeds, 3 kg of pumpkin, 2 kg of malt, 5 kg of salt, and the like. As another example, when a larger amount of pumpkin starch miso membrane is to be prepared, for example, a double amount may be prepared using, for example, 16 kg of beans, 10 kg of barley, 6 kg of pepper seeds, 6 kg of pumpkin, 4 kg of malt, 10 kg of salt, and the like.

In the present invention, the beans of the meju are good domestic beans, and the beans harvested by planting in the highlands of Gangwon-do at 550 m above sea level are rich in taste and nutrition. Meju is thoroughly washed with beans and put in a cauldron and cooked for 2 hours on low fire for 3 hours. In particular, the wood fire, not gas fire, makes the meju float better, and it is also excellent in taste and nutrition. Also, when grinding with meju, only about half is crushed, not completely crushed.

Barley is preferred, but not limited to, barley rice of the barley varieties. In the present invention, barley is cooked and used without grinding into powder. For barley rice, put well-washed barley rice in a cauldron and steam for 3 hours on low heat for 1 hour on low heat. This makes barley rice spread out well. At this time, when the rice is steamed, the water must be well controlled so as not to overflow. If the water overflows, the nutrients in the barley will overflow.

Malt is purchased in the fall, I always buy barley, wash it cleanly, put a furoshiki on a big shiru, and bury it in a warm lower neck. If the shoots grow about 1-2 centimeters, take them out and dry them. When it is dry, it is crushed into a malt powder.

Pumpkins use old ripe yellow pumpkins in autumn. Pumpkins are good quality from the south, because there is a lot of sunshine in the lower part of the sugar and color is good. In the present invention, the pumpkin is not used as a liquid, but peeled and then chopped pumpkin, put into the malt water filtered malt, and used after processing into a pumpkin syrup made by sweetening.

Salt is preferably a natural salt. Natural salt, in particular, it is preferable to remove the guard for more than one year. Soy sauce is bitter when you immerse it without draining it.

Soaking the intestines with the ingredients prepared in this way, but the material is first. Because when I'm on fire and the wrong time to set the temperature and time is not the right taste I want. The same is true when launching Meju. The best meju is the best taste. Temperature, humidity, and time depend on whether the intestines are made and aged.

In a preferred embodiment, in the amber syrup preparation step, the malt water is filtered through a sieve by dipping the malt powder in a ratio of 1.5 to 2.5 kg of malt powder in 170 ~ 190L of blast furnace water. Goryeomul is a sap of Goryeo tree in the deep mountains of Gangwon-do. Gororap sap is said to be good for the growth of children as well as adults, because it contains ingredients that strengthen bones. The grouse water is difficult to mass produce because it is not high in quantity and expensive, but when producing small quantity as a local specialty, it is possible to provide a very unique, healthy, unique taste and aroma with the unique taste and flavor of the grouse water itself. have.

Also provided is a pumpkin starch miso membrane prepared by the method according to another aspect of the present invention. Pumpkin starch miso makjang prepared by the above-mentioned process is lighter in color than conventional miso, and has a sharp taste when put in soup or stew. In general, traditional soybean paste is hard to be used as an additive in ssamjang or other foods because of its strong bitterness and salty taste. On the other hand, the pumpkin starch miso mak according to the present invention is not only reduced to almost no smell of miso, but also has a good taste, little bitterness, and little salty taste, for example, it can be used as a bibimmak of namul rice.

Example 1

Boil 8kg of soybeans harvested in the highlands of Gangwon-do, dry them, and ripen for one month to prepare half-crushed meju flour. Shredded 5 kg of salt extracted from sun-dried salt from Sinan for more than a year and 3 kg of old pumpkin from Jeollanam-do, in Gunsan, Jeollabuk-do, Korea Pumpkin starch syrup sweetened until the pumpkin is cut and mushy is mixed, immersed in a jar and aged for one year to prepare a pumpkin starch miso membrane.

<Sensory experiment>

The sensory test was performed on 30 people of Japori in Doknae-myeon, Hoengseong-gun, Gangwon-do, using the pumpkin starch doenjang prepared in Example 1 above. As a control group, a commercially available 'Tonggo jangjim zucchini barley miso' is used, and a 9-point symbol scale method is used to distinguish colors, aromas, delicious tastes, and preferences of each product, ranging from 1 point 'very much' to 9 points 'very good'. Used.

As shown in Table 1, amber starch miso makjang was excellent color and aroma and taste better than the conventional amber barley miso, the overall preference is much better.

Pumpkin starch miso-makjang according to the present invention as described above is added to the pumpkin and barley added to the meju after the first processing by enzymes, heat and water, unlike the conventional, thereby adding the rich nutritional ingredients of pumpkin and barley itself In addition to this, it could greatly or completely reduce the unpleasant odor of miso itself. Furthermore, the absorption of digestion is increased, and the effect is that it can be a good food for people with low digestive power, such as the elderly and children. In addition, additional effects such as improved color of the finished product and increased taste were obtained.

Although the present invention has been described through specific embodiments, various modifications are possible to those skilled in the art by referring to and combining various features described herein. Therefore, it should be pointed out that the scope of the present invention should not be limited to the described embodiments, but should be interpreted by the appended claims.

As described above, the present invention can be widely used in various miso application fields such as makjang or ssamjang which can be added to various radish as well as as a film added to soup or stew.

1 is a block flow diagram schematically showing the manufacturing process of amber starch miso membrane according to an embodiment of the present invention.

Claims (3)

delete As a manufacturing method of amber starch miso membrane, Boiling the soybeans 8.5 ~ 9.5 parts by weight in water and dried for 28 to 30 days at 20 ~ 25 ℃ aging for one month 40 to 60% crushed meju prepared powder; Preparing barley rice, which is 4.5-5.5 parts by weight of barley in water at a volume of 1.2-15 times the volume of barley, boiled for 1 hour on high heat, and steamed for 3 hours on low heat; Peeled and chopped old zucchini 2.5 to 3.5 parts by weight, 170 to 190 parts by weight of water and malt powder 1.5 to 2.5 parts by weight in a sieve strained sifted, boiled for 3 to 4 hours to make pumpkin syrup Preparing; Adding the meju powder and the barley rice to the prepared pumpkin starch syrup, and mixing 2.5 to 3.5 parts by weight of red pepper seed powder and 4 to 6 parts by weight of salt; Putting the mixed in a jar to mature for at least one year Include, The method of preparing the pumpkin starch miso paste in the pumpkin malt syrup preparation step, the malt water is sieved by sieving the malt powder at a ratio of 1.5 to 2.5 parts by weight of malt powder 170 to 190 parts by weight. It was manufactured by the method of Claim 2, The pumpkin syrup miso film | membrane characterized by the above-mentioned.

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