KR101046292B1 - A method to make soybean paste using deep-ocean water - Google Patents

Abstract

The present invention relates to a method of making meju, and more specifically, soaked soybeans in deep sea water of deep seabed deeper than 300m from sea level for 1-2 days, soaked in water in a pot, boiled or steamed by steam After cooking, boiled soybeans are placed in a basket, drained, and steamed in mortar, then made into a needle or flat brick, laid out on a board or bale, dried, and then fermented to make meju.

To this end, the present invention, soaking soybeans in deep seawater of deep seabed deeper than 300m at sea level for 1 to 2 days soaked with salt and various mineral components, and then put in a pot or shiru when ripe enough at 100 ℃ Boil until.

Boiled beans are transferred to large baskets, drained, and steamed in a mortar. They are made of needles or flat bricks from square or round meju rings (mettles) of 25cm in diameter and 15cm in height. If this breed is harmful to the body, it can grow harmful to produce toxins, so dry it for 3 days at room temperature at 30 ℃ and spread straw on the surface for 2 weeks at 27 ~ 28 ℃ room temperature. Hang it in a room at 15-28 ℃ for 60 days or put it on a shelf to dry, and then dry it in the sun to make meju.

Meju, Soybean, Deep Sea Water, Fermentation, Minerals, Salt

Description

A method to make soybean paste using deep-ocean water}

The present invention relates to a method of making meju, and more specifically, soaked soybeans in deep sea water of deep seabed deeper than 300m from sea level for 1-2 days, soaked in water in a pot, boiled or steamed by steam After cooking, boil the soybeans in a basket and drain it thoroughly. After scooping it in mortar, make it like a needle or a flat brick in a square or round meju ring. Dry it for 3 days at 30 ℃ and spread it with straw. When the mold is evenly covered on the daytime surface, it is tied with rice straw and hanged in a room at 15-28 ℃ for 30 to 60 days, or it is dried on a shelf, and then dried in the sun to make meju.

Meju, which is a raw material for making doenjang, soy sauce, and red pepper paste, is made by cooking soybeans, barley, wheat, and rice. The method of making meju varies depending on the type of intestine, but there are differences between the two types of meju and maljang (末). It is divided into 醬), which is a modern meju boiled soybean, which is boiled and fermented.The origin of Meju was developed in Korea from the early Iron Age to the Early Three Kingdoms period. It appeared in the name of Maldo (都) in the civil war, followed by imperial magic in the 6th century, and in the Goryeo Dynasty, Chang was called Meju (Misun). At the beginning, the meaning changed, and it was called Maljang (juju), and Hun Mongja (1625) called 'jang' itself generally as gamjang (甘 醬) and soy sauce (醬油).

The horses, “juju” and “meju”, were aged in brine and used as soybean paste and juice as soy sauce. The types of meju were soybean meju, gochujang meju, jeolmeju and ume meju. How to make soy sauce meju is soybean → soaking (12 hours at room temperature) → boiled → put in mortar → mold → dried (2 ~ 3 days) → refilling (covered with straw, 4 weeks) → sunburn → reload (2 months)

The principle of making meju is that various kinds of microorganisms naturally develop from rice straw or air during storage of buckwheat lumps, and proteolytic enzymes that can decompose soybean constituents Protease and Amylase secrete more microbes that have a unique taste and aroma in the liver.

When the meju is made in the conventional manner, if the surface is not dry, or if the temperature is too high or too much moisture, various bacteria are formed, and the meju decays, and there is a problem in that harmful molds can be reproduced and produce toxins without rotten taste.

Miso made of meju has a problem in that the quality of soybean paste is very different depending on the quality of raw meju, the quality of salt used, and especially the quality of water.

Deep sea water is generally called deep sea water deeper than 200m deep from the sea level. Unlike surface sea water, sunlight does not reach, so plankton and life do not proliferate. There is no contaminant present in surface seawater because it is not mixed with surface seawater due to the difference in density, and low temperature stability, pollutants, harmful bacteria and organic matters are very clean compared to surface seawater. Mineral balance, which is rich in inorganic nutrients, which are very important for plant growth, and the balance of various minerals, and clusters of water molecules for a long time under high pressure and low temperature. This small group has a small surface tension, and it has characteristics such as ripening matured with water having good permeability. Details are as shown in Table 1.

Table 1 Characteristics of deep sea water

Low temperature
stability Surface waters fluctuate significantly with seasons, whereas deep sea waters are stable at low temperatures with little fluctuations in water temperature.
Cleanliness Deep ocean water is deep and difficult to be polluted by terrestrial river water and air, and there are very few chemicals, bacteria, organisms and suspensions.
Eutrophication Deep sea water does not have photosynthesis because it is not exposed to sunlight, and it contains a lot of inorganic nutrients such as nitrogen, phosphorus, and silicic acid, which are necessary for the growth of living organisms, compared to surface seawater.
Mineral properties Deep sea water contains a variety of essential minerals and is characterized by low impurities.
Aging Deep sea water matures over a long period of time under high pressure, and the clusters of water molecules are small grouped, so that the surface tension is low, and the permeability is high, and the thermal conductivity is high.

Deep sea water is a deep seawater that is not exposed to sunlight and does not mix with the surface sea water. Sea deep sea water, which is deeper than 200 m from the sea surface, is called deep sea water. More than 70 kinds of major elements such as calcium, magnesium, iron, zinc and sodium, which are necessary for the growth of fermented microorganisms, as shown in Table 2 "Analysis Value of Deep Seawater and Superficial Seawater" without containing any harmful bacteria. Nutrient, viable count, and water temperature have a considerable difference, as it contains various minerals.

Table 2 Component Analysis of Deep Sea Water and Surface Sea Water

division   Ulleungdo Hyunpo Deep Sea Water, Hokkaido Tokumai City, Hokkaido, Japan Deep Sea Water, Newzen, Toyama Prefecture, Japan Murodo, Koji Prefecture, Japan 650m deep sea water Surface waters 374m deep sea water Surface waters
Work
half
term
neck Water temperature （℃） 0.5 23 0.5 3.2 11.5 20.3 pH 7.5 7.98 8.15 DO dissolved oxygen (mg / l) 6 8 8.1 7.80 8.91 TOC Organic Carbon (mg / L)  -  - 0.6 0.962 1.780 COD _Mn (mg / L) 0.2 0.6  -  -  - Soluble evaporation residue (mg / l) 37,000 47,750 37,590 M-alkalido (mg / l)  - 114.7 110.5
week
Yo
won
small





Cℓ chloride ion (wt%) 3.41 with NaCl 3.45 with NaCl 3.41 with NaCl 1.960 2.237 2.192 Na sodium (wt%) 1.080 1.080 1.030 Mg magnesium (mg / l) 1,320 1,280 1,300 1,290 1,300 1,310 Ca Calcium (mg / L) 393 403 378 400 456 441 K potassium (mg / L) 380 571 380 414 399 Br Clear (mg / L) 60 65 68.8 68.1 Sr Strontium (mg / L) 7.0 9.9 7.77 7.61 B boron (mg / l) 4.7 4.44 4.48 Ba barium (mg / l) 0.1 or less 0.010 0.044 0.025 F Fluorine (mg / L) 1.0 1.2 0.53 0.56 ^{_{SO 4 2 - (㎎ / ℓ}} ) 2,630 2,833 2,627
spirit
amount
salt
Liu
NH ₄ ⁺ ammonia nitrogen (mg / l) 0.05 0.05 0.03 NO ₃ ^- Nitrogen Nitrate (mg / L) 0.28 0.04 0.227 0.3 1.158 0.081 PO ₄ ^{3 -} phosphate (mg / l) 0.06 0.012 0.175 0.176 0177 0.028 Si silicon (mg / l) 2.8 0.44 4.53 2.6 1.89 0.32

beauty
Amount
won
small




Pb lead (μg / ℓ) 0.11 0.02 0.102 0.087 Cd cadmium (㎍ / ℓ) 0.05 0.03 0.028 0.008 Cu copper (㎍ / ℓ) 0.26 0.10 0.153 0.272 Fe iron (㎍ / ℓ) 0.20 0.217 0.355 Mn manganese (µg / l) 0.45 0.265 0.313 Ni nickel (µg / l) 0.36 0.31 0.387 0.496 Zn zinc (μg / ℓ) 0.45 1.40 0.624 0.452 As Arsenic (㎍ / ℓ) 0.04 1.80 1.051 0.440 Mo molybdenum (µg / l) 7.60 5.095 5.565 Cr chromium (µg / l) 0.021 0.02 Fungus
Number Viable count (dog / ml) 0 520 0 540 Coliform bacteria (piece / ml) voice voice voice voice

The history of deep sea water use is short, and various researches have been conducted in the non-fishery areas such as food, medicine, health industry, beverages, and cosmetics, starting with the fishery field, and deep sea water has the following characteristics.

1. Low temperature safety

While the surface temperature of surface seawater fluctuates greatly with the seasons, deep ocean waters are stable at low temperatures with no changes in the water temperature with seasons.

In particular, deep sea waters in the East Sea of Korea settled by dense differences in cold seawater that melted drift ice in the Sea of Okhotsk, off the coast of Vladivostok between Ostrov Sakhalin and Hokkaido. As the deep water flows in and blocks the Japanese archipelago, it slows down the water, and the water depth is deeper than 300m from the sea level. The water temperature is 1 ~ 2 ℃ throughout the year, off the coast of Muroto in Kouchi Prefecture, Hawaii or Japan. Is about 8 to 11 ° C lower than deep ocean water.

2. Cleanliness

Because it is deep, it is difficult to receive pollution from river water and air on land, and there are few chemicals, pollutants and bacteria.

① physical cleanliness

Physical cleanliness is said to include less suspended matter and suspended matter. Deep sea water has less suspended solids than surface seawater.

② biological cleanliness

The biggest problem in the intake of seawater is the propagation of adherent organisms. In general, in surface water intake systems, adherent organisms propagate in the intake pipe, and the resistance of the pipe increases and it becomes impossible to take in water. The total number of viable bacteria, such as (pathogenic) microorganisms, chlorella, etc., is small, from one tenth to one hundredth of surface water.

③ chemical cleanliness

Since deep seawater does not mix with contaminated surface waters, it is not contaminated with so-called environmental pollutants such as dioxins, PCBs, organic chlorine compounds, and organic tin.

3. eutrophicity

The deep ocean water contains about 5 to 10 times more inorganic nutrients than nitrogen, phosphorus, and silicic acid, which are the nutrient sources of phytoplankton (mainly diatoms of microscopic single-celled plants with chlorophyll), which are the source of sea life, compared to surface seawater. There is a characteristic that abundant salt is contained.

At sea levels deeper than 150 m above sea level, the amount of light is less than 1%, and at further depths, phytoplankton are unable to photosynthesize, so nutrients are not consumed by phytoplankton, but sink and accumulate in the deeper layers below, resulting in inorganic nutrients. The concentration of is high.

4. Characteristics of minerals

Sea water contains more than 70 kinds of elements, and deep sea water has such characteristics that it contains various kinds of elements.

Although there are many important elements necessary for the growth of animals and plants, they are necessary, but very small amounts of deeply related to human health, such as copper and zinc, essential trace elements that are harmful to intake in large quantities, are contained. .

In foods NaCl shall remind the salty taste, magnesium (MgCl _2, MgSO ₄₎ has a bitter taste, potassium (KCl) has a sour taste, a sulfate ion (SO ₄ ^{2 -)} to tteurige off taste to remind the the acidity (酸味) On the other hand, the calcium component has a characteristic of softening the taste to improve the taste of food.

Taste according to the composition of minerals in food is good when the index ratio (OI) of the following taste is 2.0 or more.

Index (OI) of taste ^{= (Ca 2 + + K +} + SiO 2) / (Mg 2 + + SO 4 2 -) ... … … … … … … … … ①

However, magnesium (Mg) and sulfate ions (SO ₄ ^{2 -)} compared to calcium (Ca) component, deep sea water, as shown in Table 2, the concentration of the high index taste is not more than 2.0, there is a falling taste problems.

Therefore, it is necessary to mask the bitter and sour taste by adding calcium and removing sulfate ions or adding trehalose.

5. Aging

Deep sea water has a lower pH than surface sea water (around pH 7.8), low organic matter content, and deep sea water separates from surface sea water, resulting in small clusters of small water molecules for many years under low pressure and high pressure. Micro-clustered water (小集團 化) is the water quality is stable.

The number of populations of water molecules is measured indirectly by measuring the value of the nuclear magnetic resonance (NMR) ¹⁷ O-NMR half-width.

In general, in the case of river water and tap water, the half-height width of nuclear magnetic resonance ¹⁷ O-NMR is 130-150∼, whereas in deep sea water, the half-width of nuclear magnetic resonance ¹⁷ O-NMR is 70-80㎐.

And the value of 1/10 of the water nuclear magnetic resonance ¹⁷ O-NMR half-width value (㎐) of the groups known as the number of water molecules, nuclear magnetic resonance ¹⁷ O-NMR half-width is 130~150㎐ of water, such as river water or tap water 13-15 water molecules are clustered by hydrogen bond, and the large water is called bound water, whereas nuclear magnetic resonance ¹⁷ O-NMR Water with a small half width and a small group of water molecules is called microclustered water.

Bacillus subtilis, Bacillus subtilis and Aspergillus oryzae, which are useful microorganisms that play a major role in the fermentation of Meju, have many minerals in the cell membrane or cytoplasm. When enough minerals are supplied, active metabolic activity (代謝 活動) will inhibit the growth of harmful microorganisms in mutual antagonism.

The above-mentioned useful microorganisms in water have a high mineral content in the cell wall or cytoplasm, and also have active metabolism when sufficient minerals are supplied. The Bacteria-Mineral-Water System (BMWeria) is a system for supplying and cultivating sufficient minerals in the culture of these microorganisms in water, and it is called fermentation of food, biological treatment of sewage and wastewater, and composting of organic waste. It is used for.

In 1968, the US Navy submerged Armin sank, and about a year and a half later, sandwiches were left intact in the pulled-out Alumin, and the eggs were left under high pressure. Although salt and minerals penetrated, there was a change in protein and elasticity, but it was not deteriorated at all. Usually, sandwiches rotted for 1 week in a refrigerator at the same temperature as the deep sea, but the deep sea water was decomposed in a state of low temperature and high pressure. Proliferation was suppressed.

In the present invention, the soybean soaked in the deep seawater of the deep seabed deeper than 300m from the sea surface to penetrate the mineral components contained in the deep seawater into the tissues of the soybean soybean during the fermentation process (Bacillus subtilis), Hwangkuk bacteria (黃 麴) 발효: It suggests how fermented microorganisms such as Aspergillus oryzae have active metabolic activity to make high quality meju.

In the case of "Preparation method of fermented soybeans using deep sea water" of Korean Patent Publication No. 10-2005-0056550, the mineral content contained in deep sea water is magnesium (Mg) as compared to the calcium (Ca) component as shown in Table 2. Many ingredients are used simply by depositing soybean in deep sea water, fermented soybean food has a bitter taste problem.

In the present invention, the Bomedo (° Be) of the Baume's hydrometer representing the specific gravity of the deep sea water is expressed as a numerical value of the scale when the Bomedo hydrometer is floated on the liquid to measure the specific gravity of the liquid, and the specific gravity of the water There are heavier heavy bomedoes for heavy liquids, and light bomedos for light liquids that are lighter than the specific gravity of water. Among them, the heavy liquids are pure water. Is 0 ° Be, 15% saline is 15 ° Be, and the division is divided into 15 equal parts. For the liquid solution, 10% saline is 0 ° Be, and pure water is 10 ° Be. In addition, the interval between them is divided into 15 equal parts. Since the depth of the sea is approximated with the salt concentration (wt%) in the case of deep sea water, it is widely used as a measure of the concentration.

The relationship between the Bume (° Be) and the specific gravity (d) of the liquid is

For heavy media that has a specific gravity of liquid greater than that of water

d = 144.3 / (144.3- ° Be). … … … … … … … … … … … … … … … … … ②

In the case of an alarm field where the specific gravity of the liquid is lower than the specific gravity of the water

d = 144.3 / (134.3 + ° Be). … … … … … … … … … … … … … … … … … ③

It is an object of the present invention to provide a method of making meju fermented by useful microorganisms while suppressing the growth of harmful microorganisms in fermentation of meju to solve the above problems.

The present invention for achieving the above object, the first step of making soaked soybeans soaked in deep sea water so as to penetrate the mineral component to the soybeans, 3-4 hours after the steamed soaked soybeans at 100 ℃ During the second step of making the boiled beans by heating, the boiled beans are squeezed in a basket or a sack, drained enough, and then injected with additives, and the beans are sprinkled until sparsely in a mortar or screw mixer. After the third step of making beans like needles or flat bricks in the Meju rings, if the molds are covered with needles or flat bricks at room temperature, the rice straws are tied with a cross and hung on the shelf or placed on a shelf. It is characterized by a four-step process of making, drying, and drying it in the sun to make fermented meju.

Meju bean (콩 太) is soft and fermented well when making meju, and it is made of golden soybean, taekwang bean and Daewon soybean with high protein content. .

1. The first step of depositing deep sea water to infiltrate minerals into soybean

Deep-sealed soybeans, which have been cleaned of foreign matter such as dirt and soil, adhered to their bags in salt-resistant wire mesh or plastic cages.The depth of the sea is maintained at a pressure higher than 25 atm. It is soaked for 1-2 days in deep sea water deeper than 300m to make meso beans in which the mineral components contained in deep sea water penetrate inside the soybeans.

As shown in Table 2, the deep sea waters of the seabed deeper than 200m deep at sea level vary slightly depending on the region, but there is a cleanliness in which microorganisms and marine life do not live because the sunlight does not reach the low temperature below 5 ℃. Compared with surface seawater, it has a high content of nutrients necessary for the growth of all organisms (including microorganisms) and contains various minerals.

The osmotic pressure of water such as surface seawater or deep ocean water is about 25 atm, and the osmotic pressure of crops and plants such as soybean is 8 to 12 atm, so that the seawater is kept at atmospheric pressure at atmospheric pressure. When soaked in the cabbage, the water inside the tissue of the soybeans is moved to seawater by the osmotic pressure difference, so that the cabbage is pickled when making kimchi. When soybeans are deposited in deep seabeds, various minerals contained in deep ocean water penetrate into soybean tissues.

In the present invention, by dipping the soybeans for 1-2 days in the deep seawater of the deep seabed deeper than 250m in the sea level maintained above 30 atm, which is the osmotic pressure of the deep seawater, minerals contained in the deep seawater in the tissues of the Penetrate into.

The upper limit depth of the ocean deep water is not particularly limited because the depth of the upper limit of the deep sea water may be deeper than 300 m in the sea level.

When the soybean is infused into such deep sea water, the mineral components contained in the deep sea water are penetrated into the soybean by high pressure, and the fermentation process effectively inhibits the growth of harmful fungi (microorganisms) while actively fermenting microorganisms. Meju can be made.

In addition, the soaking of the soybeans in the deep seawater of the deep seabed deeper than 300m from the sea surface and infiltrating minerals contained in the deep seawater is carried by transporting the soybeans to the ship and injected into the seabed deeper than 300m deep from the sea surface. Next, since there is a hassle to lift the soybeans again after 1-2 days, the deep sea water and soybean soaked are infused into a pressure vessel, and the soybean is contained in the deep seawater by applying a pressure of 30 to 100 atm for 1 to 2 days. It may be made to penetrate the mineral component.

In this case, the pressure vessel used may be a circular or square pressure vessel used in a general chemical factory, and the material is not particularly limited as long as it is a flameproof material.

After pouring soybeans into the pressure vessel, fill the deep seawater with full water, lock the flanges and manholes, and pump the deep seawater into the pressure vessel with a positive displacement type pump. By injecting, the pressure is maintained at 30 to 100 atm for 1 to 2 days to allow the soybeans to penetrate the minerals contained in deep sea water.

2. The second step of boiling soybean soaked by deep sea water

The soybeans are soaked in the deep sea water of the deep seabed deeper than 300m from the sea surface for 1-2 days, and then the soybeans are cooked by putting water in a pot or boiled in steamer and steamed.

To cook beans, you can boil them with water in a pot or steam them in a steamer, and wash the beans well and put them in a pot with water until you can easily clump them with your fingers. Cook enough.

If you pick meju with less ripe soybeans, it will not be able to penetrate the various enzymes, which will lower the intestinal taste.

But it is also not good to heat long. Overly ripening of the soybeans will interfere with proteolysis, since the tissues are released in a good state for the enzyme to penetrate and then bind again firmly, so it is desirable that the soybeans are cooked at high temperatures for a short time.

It is suitable to continue heating for 3 ~ 4 hours after steaming at 100 ℃. Beans are sticky and yellow water overflows when boiled for a long time. At this time, the pot lid is not completely covered and boiled in a light fire.

If the beans are yellow and simmered and peeled to the fullest, the water left in the colander is drained, and the cooked beans should be steamed before they are cooked to make meju.

Steaming is not the way to pour water and boils, so the loss of water-soluble components of the bean tends to be less than steaming and boiling over the pot is better than steaming.

3. Mixing additives in boiled soybeans and mixing it with mortar to make it like a needle or flat brick in meju rings.

The boiled soybeans are placed in a basket or a sack and drained sufficiently, and then trehalose is injected into 100 parts by weight of raw soybeans in the range of 0.5 to 3 parts by weight, and the beans are rare in a mortar or screw mixer. After severing to a rare extent, it is made from a meju ring like a needle or a flat brick.

The shape of meju does not have a fixed frame. Boiled beans are transferred to large baskets, drained thoroughly, and then steamed in mortar and then steamed in a square or round meju ring (mettle) of 25cm in diameter or 15cm in height. It is made of flat bricks, usually made of 1 ~ 2 meju beans, and in the middle, it grows a little flat and thin to make germs more active.

The meju made like a needle or flat brick is laid out on a board or bale and dried until the surface is smooth.

If bacteria grow on the surface that is not dry, harmful molds can grow and produce toxins. Therefore, dry the moisture on the surface of meju by drying for 3 days at room temperature at 30 ℃.

4. Fourth step to make fermented meju

When the bean is made like a needle or a flat brick, the dried meju is dried with straw for 3 days at room temperature at 30 ℃ and mold is spread on the surface for 2 weeks at room temperature at 27 ~ 28 ℃. It is suspended in a room at -28 ℃ or placed on a shelf, dried, and then dried in the sun to make fermented meju.

At this time, good mold should be propagated, but if the temperature is too high or the humidity is high, germs multiply and the meju rots, causing the long taste.

Example 1

Analysis of the major minerals contained in soybeans soaked with 20 kg of soybeans, which had been well cleaned of foreign substances, for 30 hours, so that minerals contained in deep seawater penetrated into the deep soybeans, and soybeans not soaked in deep seawater. The values are as shown in Table 3 below.

Table 3 Analysis of Major Minerals in Soybeans before Soaking in Deep Sea Water and Soybeans After Soaking in Deep Sea Water

Item Ca (mg / 100g) Mg (mg / 100g) Fe (mg / 100g) Zn (mg / 100g) Soybeans before deposition in deep sea water 178 192 13.2 3.7 Soybean after Sedimentation in Deep Sea Water 335 720 13.3 3.8

As shown in Table 3, it can be seen that soybeans deposited in deep sea water have infiltrated large amounts of minerals such as calcium and magnesium, which promote the growth of fermented microorganisms.

The beans soaked in the deep sea water were heated in a shiru and heated to 100 ° C. and boiled soybeans were boiled in a basket for 3.5 hours, drained, and 0.3 kg of trehalose was added. 23 pieces of 25cm Φ and 15cm high meju rings were lined up on a board, dried at room temperature for 30 days at room temperature for 3 days, and dried until the moisture on the surface of the meju was squeezed. The molds were evenly covered on the surface for 2 weeks at room temperature, and then tied with rice straws and hung in a room at 15 to 20 ° C. for 40 days, followed by sun drying for 6 hours to make fermented meju.

Comparative Example 1

Soak 20 kg of soybeans well-washed with foreign substances in a deep seawater taken at a depth of 650m for 30 hours, and soak them in a shiru. Heat them to steam at 100 ° C, and boil the soybeans for 3.5 hours in a basket. After brewing in mortar, 23 sheets of meju rings, 25cmΦ and 15cm in height, are laid out on a board, dried at room temperature for 30 days at room temperature for 3 days, and dried until the surface of the meju becomes stiff. Spread and spread the mold evenly on the surface for 2 weeks at room temperature of 27 ~ 28 ℃, suspended in a room of 15 ~ 20 ℃ for 40 days and then sunburned for 6 hours to make fermented meju.

[Example 2]

20 kg of fermented meju made in Example 1 was poured into a 100-l jar, and salt produced from deep sea water was injected into the deep sea water taken at a depth of 650 m to adjust the specific gravity of 19 ° Be. 60 liters of hydrated 0.2 wt% dissolved Trehalose mixed with each other. Inject 6 pieces of charcoal, jujube and red pepper into the top, close the lid, ferment at room temperature for 50 days, and then drain the meju and grind in mortar. Soybean paste was poured into a 30ℓ jar and aged for 50 days in a sunny Jangdodae to make doenjang.The liquid portion from which the meju was taken was filtered through a 150 mesh sieve, and the soy sauce was removed by heating at 80 ℃ for 20 minutes. It was transferred to an 80 liter jar and aged for 50 days to make soy sauce.

Comparative Example 2

After washing with 100ℓ jar with water, inject 20kg fermented meju made in Comparative Example 1, and injecting 60ℓ of the function adjusted to Bomedo specific gravity 19 ° Be by injecting the salt produced from deep seawater into the deep seawater taken at a depth of 650m. Inject 6 pieces of charcoal, jujube and red pepper in the upper part, close the lid, ferment at room temperature for 50 days, and then harvest the meju, grind in mortar and inject it into a 30ℓ jar. Miso was made, and the liquid portion from which the meju was taken was filtered through a 150-mesh sieve, and the soy sauce was removed by heating it at 80 ° C. for 20 minutes, then transferred to an 80 liter jar, and aged for 50 days to make soy sauce.

Miso made in Example 2, Comparative Miso made in Example 2 and the traditional doenjang sold in the supermarket (Supermarket) to buy a doenjang jjigae using the same ingredients other than the doenjang in restaurant B and tasting to 10 panelists (Panelist) As a result, all panelists evaluated that the taste of Doenjang-jjigae cooked with Doenjang made in Example 2 was much better than that of Comparative Example 2 and Doenjang-jjigae made with Doenjang sold in the supermarket. Doenjang-jjigae made with doenjang was evaluated as having a bitter taste compared to doenjang-jjigae made with doenjang.

As described above, the present invention is expected to have a widely used effect in the field of making miso, which is our own food, because it can make miso with excellent taste and flavor compared to the soybean paste made with meju. .

Claims (2)

To make meju using deep sea water and soybeans, A first step of making soaked soybeans by depositing them in deep sea water of a deep seabed deeper than 300 m in the sea level so that mineral components may penetrate the soybeans; A second step of making boiled soybeans by heating for 3-4 hours after steaming the soybeans soaked in deep sea water at 100 ° C., The boiled soybeans are cultivated in a basket or a sack and drained sufficiently, and then trehalose is injected in a range of 0.5 to 3 parts by weight based on 100 parts by weight of the raw soybeans, and the beans are rare in a mortar or screw mixer. Squeeze it to a rare level, and then turn the beans into a needle or flat brick in the meju rings, When the bean is made like a needle or a flat brick, the dried meju is straw for 3 days at room temperature of 30 ℃ and mold is spread on the surface for 2 weeks at room temperature of 27 ~ 28 ℃. A method of making meju comprising the fourth step of suspending in a room at 15-28 ° C. or placing it on a shelf and drying, followed by sun exposure to make fermented meju. The method according to claim 1, instead of the first step of immersing in the deep sea water of the deep seabed deeper than 300m from the sea surface so that the mineral component infiltrate the soybeans, injected deep sea water and soybean beans in a pressure vessel, 30-100 Method of making meju by applying the pressure of air for 1-2 days to infiltrate the minerals contained in deep sea water into the soybeans.