KR101163564B1 - Manufacturing method of soybean paste and soybean paste manufactured thereby - Google Patents

Abstract

The present invention discloses a method for producing herbal barley miso.
Method for producing a herbal barley miso of the present invention is a blending step of mixing the 100 weight ratio of barley bran, 3-30 weight ratio of herbal medicinal herb and 20-40 weight ratio of bean curd and repeat the same to make a mixture; A steaming step of steaming the mixture for 2 to 4 hours; A fermentation step of adding the spawn to the steamed mixture and fermenting it for 24 to 72 hours at 30 to 45 ° C .; A drying step of drying the fermentation mixture to have a water content of 20 to 50%; A cooling step of heating the dried mixture for 2 to 6 minutes at 180 to 270 ° C. and naturally cooling the mixture; Grinding the cooled mixture to have a size of 50 to 100 mesh; The pulverized mixture is a composition comprising a ripening step of mixing the red pepper powder 10 weight ratio, red pepper seeds 40 weight ratio, Korean soy sauce 20 weight ratio, soybean 200 weight ratio and aged 15 to 60 days to 100 weight ratio.

Description

Manufacturing method of herbal barley miso and soybean paste prepared by the same {Manufacturing method of soybean paste and soybean paste manufactured thereby}

The present invention relates to a method for producing doenjang based on herbal medicine and barley, and more specifically, to fermented by mixing barley sesame and soybeans and herbal herbal concentrates and crushed fermented crushed fermented berry powder ( Meju powder, Cheonggukjang powder) and Korean soy sauce, red pepper, soybeans, honey and the like and mixed with it to produce a method of manufacturing herbal barley doenjang and doenjang prepared thereby.

In general, doenjang is one of the important sauces along with soy sauce and red pepper paste. Fermented or matured with soybeans, rice, barley, wheat or skim soybeans, or fermented or matured with soy sauce, made of dried meju buckwheat. It can be divided into an improved doenjang which is made by pouring salt water without scooping up the pickles, and an eclectic doenjang which is a combination of these two methods. There are soaking house, fresh hwangjang, cheongtaejang, red bean soak in autumn, cheonggukjang in winter, and makjang (ssamjang) made with a little seasoning.

These doenjang has the effect of eliminating fishy smell (矯 臭 效果), because the protein is the main component of the soybeans have the ability to adsorb several odors. Mixing fishy fish, such as mackerel or crab, with some miso, you can get rid of the fishy smell and add flavor.

In addition, doenjang has excellent physiology such as isoflavone, lecithin, saponin, dietary fiber, and many other substances in soybean, as well as anti-cancer effects by various substances produced during fermentation, blood lipid and cholesterol metabolism improvement, and antioxidant activity. It has been found to be an active health food.

However, there is a need for hygienic management in the manufacturing process because the deposition of the fungal toxin aflatoxin known as a carcinogen may be caused among the fungi produced during the fermentation process of meju, one of the manufacturing processes of miso.

In addition, conventional doenjang is not only difficult to properly maintain the inherent flavor and taste of the additives in the fermentation ripening process by mixing a variety of additives in the meju powder without any processing, fermentation and fermentation It was difficult to lower the irritating odor that had.

That is, in the past, the miso added mulberry leaf or jijangsu or additives having various medicinal ingredients in the miso has been proposed, but when looking at the preparation method of these miso simply fermentation ripening by mixing a small amount of additives with meju powder In the process, the inherent flavor, taste, and active ingredient of the additive are removed.

The present invention has been created to solve the problems of the prior art as described above, an object of the present invention is to generate the fungal toxin by the active ingredient while allowing the inherent flavor and taste of the additive and effective ingredient can be effectively removed without being removed. It is to provide a method of manufacturing herbal barley miso which can be suppressed to increase the food functionality by flavor and flavor and medicinal ingredients and increase the customer's satisfaction with the product and the miso prepared by this.

Method for producing a herbal barley miso according to a preferred embodiment of the present invention for achieving the above object, a mixture of 100 barley bran, 3 ~ 30 weight ratio of herbal medicinal herbs and 20 to 40 weight ratio of bean curd and repeatedly beaten the mixture Mixing step to make; A steaming step of steaming the mixture for 2 to 4 hours; A fermentation step of adding the spawn to the steamed mixture and fermenting it for 24 to 72 hours at 30 to 45 ° C .; A drying step of drying the fermentation mixture to have a water content of 20 to 50%; A cooling step of heating the dried mixture for 2 to 6 minutes at 180 to 270 ° C. and naturally cooling the mixture; Grinding the cooled mixture to have a size of 50 to 100 mesh; The pulverized mixture is characterized in that it comprises a aging step of mixing the red pepper powder 10 weight ratio, red pepper seeds 40 weight ratio, Korean soy sauce 20 weight ratio, soybean 80-120 weight ratio and aged 15 to 60 days.

As a preferred feature of the present invention, the herbal herbal liquor is extracted by steam distillation by mixing any one or more of Gojijaja, Astragalus, licorice, Baekshou, Baekbongryeong.

As another preferred feature of the present invention, the spawn added in the fermentation step is that any one of Bacillus bacteria or lactic acid bacteria is used.

As another preferred feature of the present invention, the fermentation mixture in the drying step is divided into a mass of 50 ~ 100g, it is dried for 24 to 48 hours at 50 ℃ to have a water content of 20 to 50%.

As another preferred feature of the present invention, the additive is obtained by mixing any one or more of honey, plum, grape juice, alcohol, grapefruit seed extract in the aging step.

According to the present invention, a method of preparing herbal barley miso is fermented by mixing barley bran, soy bean curd, and herbal medicine, and then mixed with crushed fermented product and meju powder and Korean soy sauce, red pepper, soybean, honey, etc. which are pulverized after drying and ripening them. It is expected that the taste, aroma and active ingredients contained in herbal herbs and barley bran are not removed even in the process of aging mixed with meju powder, thus greatly improving the flavor, flavor and functionality as a health food.

Therefore, by suppressing the aroma and taste peculiar to doenjang and enhancing the aroma and taste by additives, it is possible to provide a food that is not burdensome for anyone of all ages. In the case of adding a natural preservative, alcohol or grapefruit seed as an additive, there is an advantage that it can be spread in the form of instant food as it can be stored at room temperature for a long time.

In particular, the doenjang of the present invention is not only capable of being prepared with seasonings or ssamjangs with various flavors and flavors in addition to the types and amounts of additives, but also to develop products with a taste and aroma suitable for each country's unique food. Therefore, it is expected to contribute to increase in farm income, job creation and export.

The features and advantages of the present invention will become more apparent from the following detailed description based on the accompanying drawings. Prior to this, the terms or words used in this specification and claims are not to be interpreted in a conventional and dictionary sense, and the inventors may appropriately define the concept of terms in order to best explain their invention in the best way possible. It should be interpreted as meaning and concept corresponding to the technical idea of the present invention based on the principle that the present invention.

1 is a block diagram illustrating a method of manufacturing herbal barley miso according to the present invention.

Hereinafter, with reference to the accompanying drawings illustrating a method of manufacturing herbal barley miso according to the present invention and the miso prepared by it as follows. First, it should be noted that the same components or parts among the drawings are denoted by the same reference numerals as possible. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

The present invention is a fermented mule mixed with barley and herbal medicine ingredients and soybeans fermented and crushed fermented mash mixed with meju powder or chunggukjang powder and soy sauce, red pepper, soybeans, honey and the like fermented jang powder and Korean soy sauce, red pepper, Prepared by mixing with beans, honey and the like.

The herbal barley miso is prepared through the following process.

First step: mixing the barley sesame, herbal medicine extracted from herbal medicine and soybeans and repeatedly beaten it to prepare a mixture;

The first step is to mix the barley bran 100 weight ratio of the barley, herbal herbs (Gogija, Astragalus, licorice, Baekshou, Baekbongryeong, etc.) liquid 3-30 weight ratio and bean curd 20-40 weight ratio and repeatedly beaten the mixture To prepare, in the embodiment of the present invention barley bran 100g, 3 ~ 30g herbal herb liquor and evenly mixed soybeans 20 ~ 40 as an additive and knead several times several times to prepare a dough form.

Hereinafter, each material used in the first step will be described in detail.

Barley is an alkaline food, which contains fiber, vitamins, minerals, ash, pentosan, and inorganic salts evenly, and also has high protein content and high essential amino acids, which are effective in preventing blood vessels from aging, preventing keratin, preventing gastrointestinal diseases, and preventing 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.

Herbal medicine herbal medicine is extracted by steam distillation by mixing any one or more of Gojija, Astragalus, licorice, Baekshaoo, Baekbongryeong and briefly explain the efficacy and components of each herb as follows.

In addition to the general and inorganic components, the major medicinal ingredients are betaine, in which betaine aldehyde is oxidized to form a methyl group, rutin with high antihypertensive and antioxidative activity, and gucoamine with temperature lowering and antipyretic action. AKukoamine A), beta-cysterol (β-sitosterol), etc., which have the effect of inhibiting the absorption of cholesterol and treating / preventing adult diseases caused by high fat, and the like, are rich in fatty acids (unsaturated fatty acids, amino acids, organic acids) and promote liver and gastrointestinal function. It is known to be effective in preventing atherosclerosis and hypertension, strengthening musculature and preventing anemia.

Astragalus is harvested in the fall, removes outcrops and roots, dried in sunlight, tastes sweet and warm, and is strong in tonic, cold, diuretic, and swelling. It is known to be effective in physical weakness, fatigue boredom, blood donation deprivation, decompression, uterine deprivation, internal sewage, cold sweat, and peripheral nerve. These Astragalus roots are used for medicinal purposes and contain ingredients such as formononetin, betaine, choline, isoliquiritigenin, and GABA (amino acid). γ-Aminobutyric acid: lowering blood pressure) and L-canavanine. It contains isoflavonoid (antibacterial) and saponin (astragaloside).

Licorice is a perennial herb, which is rooted in the fall, trimmed and washed with stalks and dried in the sun, and has medicinal ingredients used as neutralizers or antidote. The main components of licorice include glycyrrhizin, glabraic acid, flavonoids and saponaretin flavonoids liqueuraside, and glycyrrhizine has a fifty-fold sweet taste of candy, licorice saponin is non-toxic and poisoning of other drugs-codeine, atropine and luminosity. Addiction and tetanus and diphtheria, such as blades, serves to release the poison. When hydrolyzed glycyrrhizin becomes gurucuronic acid, it is used to relieve poisons such as liver poisoning, drug poisoning, alcoholism, food poisoning, jaundice, cirrhosis, chronic liver disease, rheumatism and joint pain. In addition, the glycyrrhetinic acid component of licorice plays a role similar to that of adrenal cortex hormone and directly acts on the adrenal glands. Ricuraside is three times stronger than papaverine and has anti-inflammatory and anti-ulcer effects. Using glycyrrhizin with thiophosphamide, an anticancer agent, increases anticancer activity by 85-95%.

Baek Ha Shou is not only effective for weak constitution, nervous breakdown, energy loss, chronic constipation and arthritis, but also has medicinal ingredients such as blackening white hair and preventing hair loss. It has a medicinal ingredient known as a remedy that not only brightens but also ages.

Baekbongryeong is a type of fungi that are parasitic on the roots of pine trees, which are mushrooms. When old pines are cut in late autumn or winter, the growth nutrients are gathered in the roots and the germs are parasitic. When dissolved in water, it turns into 98% glucose. In addition, it contains iron, magnesium, calcium, potassium, sodium, phosphorus, celine, protein, fat, lecithin, and is known to have excellent effects on diseases of the stomach, tonic, pancreas and kidney.

Second step: a steaming step of steaming the mixture for 2 to 4 hours;

In the second process, a mixture of barley bran, herbal herbal medicine, and bean curd is put in a steam cooker and steamed for 2 to 4 hours, and a steam cooker is used as a cooking vessel to cook contents with steam.

Third step: fermentation step of adding the spawn to the steamed mixture and fermentation for 24 to 72 hours at 30 ~ 45 ℃;

The third step is fermentation spontaneously by adding Bacillus subtilis or Lactobasillus acidophilus as a seed to the steamed mixture. At this time, the fermentation temperature is suitable 30 ~ 45 ℃, 30 ~ 35 ℃ for meju bacteria, 40 ~ 43 ℃ for Bacillus bacteria is suitable.

Hereinafter, each material used in the third process will be described in detail.

Bacillus is an aerobic or aerobic anaerobic bacterium that is widely present in soil and aquatic environments. Bacillus is an industrially important strain used for the production of various enzymes, vitamins, antibiotics, and pesticides. It rapidly solubilizes and decomposes high-molecular substances such as xylan and magnetizes odors, which can greatly increase digestibility and growth rate.

Lactobacillus is one of the most beneficial microorganisms available to humans and is widely distributed in the natural world such as the digestive tract of mammals, various fermented foods and soils, and various organic acids (lactic acid, acetic acid, benzoic acid) produced by these lactic acid bacteria are intestinal pH. Acidification to neutralize pathogenic bacteria, restoring the total balance of enterobacteriaceae to prevent diarrhea and enteritis, and hydrogen peroxide produced by lactic acid bacteria to pardon pathogens by destroying strong oxidation and protein structure in cells, Bacteriocin, an antibiotic produced by Bacteriocin, inhibits the growth of rot-producing bacteria.

Fourth step: drying step of drying the fermentation mixture to have a water content of 20 to 50%;

In the fourth step, the fermented mixture is half dried with hot air. That is, the fermented mixture is separated to have a mass of 50 to 100 g and dried at a hot air temperature of 50 ° C. for 24 to 48 hours. Of course, it is possible by natural drying instead of forced drying, but drying time is long and uniform drying is difficult, so drying by hot air drying is proposed. On the other hand, it is preferable to dry the mixture in a state where the drying is completed so that the water content is maintained at 20 to 50%.

Fifth step: a cooling step of heating the dried mixture at 180 to 270 ° C. for 2 to 6 minutes and naturally cooling;

In the fifth step, the semi-dried mixture is baked in an oven heated at a temperature of 180 to 270 ° C. for about 2 to 6 minutes, and then cooled by natural cooling at room temperature.

That is, by sterilizing the semi-dry fermentation mixture prepared in the fourth step at high temperature to sterilize harmful bacteria contained in the mixture, and after the sterilization process is completed, it is allowed to cool naturally at room temperature.

Step 6: grinding the cooled mixture to have a size of 50 ~ 100 mesh;

The sixth step is a step of pulverizing the mixture having a size of 50 to 100 mesh by sterilization and rapid cooling of the mixture by rapid heating.

The seventh step: aging step of mixing the ground mixture 100% by weight, red pepper powder 10% by weight, red pepper seeds 40% by weight, Korean soy sauce 20% by weight, Donggulle powder 1-10% by weight, soybean 80-120% by weight and aged 15 to 60 days;

The seventh process is a mixture of red pepper powder 10g, red pepper seeds 40g, Korean soy sauce 20g, Donggulle powder 1 ~ 10g, soybeans 80 ~ 120g based on 100g of the crushed mixture, and aged for two months, that is, 15 to 60 days at full It is a process to increase the nitrogen content including amino acids.

On the other hand, in the aging step, an additive made by mixing any one or more of honey, plum, grape juice may be added.

Each material used in the seventh step will be described below.

Red pepper is processed and added in the form of powder, and as is widely known, it has an antiseptic effect, has a pungent and refreshing taste, and is rich in nutrients such as fuxicin or β-carotene.

Red pepper seeds have a relatively low capsaicinoid content, which is a hot ingredient of red pepper powder, regardless of pepper seed varieties. The hot taste can also be seen as a ratio of capcisin / dehydrocapcicin. Red pepper seeds have lower ratio than red pepper powder, but contain 1.65 ~ 7.85% of organic acid which has antibacterial antifungal action.

Korean Soy Sauce refers to traditional soy sauce. It is a soy sauce made from soybeans, fermented and fermented by spawns (Bacillus, etc.) and fungi, and then immersed in salted water. Also called Chosun Soy Sauce and Soy Sauce. .

It is found in rhizome with convalamarin, convalaline and other cardiac glycosides, with a large amount of mucus and a small amount of calkaloids, calidonate asparagine, and mannite. The leaves contain 0.13% azetidine-2-carboxylic acid. Such a gorilla is known to be effective in nourishing tonic and using rhizome as a herbal medicine and tea. In the present invention, it is used for removing the inherent odor of doenjang by the round bridle, and the dried round bridle is used in the form of powder (200 mesh).

Soybeans are soaked in water, soaked for a day or two, soaked and then boiled, using water from the process of boiling. These soybeans contain essential amino acids and vegetable proteins.

On the other hand, the result produced by the aging step of the seventh process can be eaten as it is, it is preferable that the following process is added to increase the value and preservation of the product.

That is, since the result of finishing the seventh process doenjang is easily deteriorated when stored at room temperature, a natural preservative mixed with any one or both of alcohol, grapefruit seed extract to increase the flavor and flavor of the intestine while having an antiseptic component An antiseptic treatment step of mixing may be further performed.

In addition, the antiseptic soybean paste is subjected to a sterilization step of performing sterilization by low temperature heating at a temperature of 50 to 80 ° C. for 1 to 2 hours, and through this sterilization process, killing of harmful bacteria is achieved. In the present invention, sterilization by heating is illustrated, but various sterilization methods known in the art may be applied as long as the flavor and flavor of the prepared miso do not be inhibited. For example, sterilization using ultraviolet rays emitted from a UV sterilization lamp or sterilization using high temperature steam may be possible.

Finally, the finished doenjang is finished by the sterilization step is completed by the packaging step of freeze-drying using a freeze dryer and vacuum packaging it so as to increase the commerciality and distribution handling.

[Example]

Mix barley bran, bean curd and herbal herb concentrate and beat. At this time, the herbal medicine is extracted by the distillation method by the steam extraction method, barley bran is 100g, herbal herb solution is 3 ~ 30g, soybeans are mixed in a ratio of 20 to 40g.

Put the mixed mixture in a steamer and steam for 2 to 4 hours (steaming)

The steamed mixture is fermented by adding a spawn at a temperature of 30 to 45 ℃ for 24 to 72 hours. As the fermentation seed at this time, Bacillus bacteria, lactic acid bacteria are used. For reference, 30 to 35 ℃ for meju bacteria, 40 to 43 ℃ for Bacillus bacteria is the ideal fermentation temperature.

The fermented mixture is dried in half using a hot air drying method and semi-dried. At this time, the size of the fermentation mixture for a smoother drying to remove the mass with a weight of 50 ~ 100g and then dried at a temperature of 50 ℃ two days a day, that is, 24 to 48 hours, the dried fermentation mixture 20 ~ 50 The moisture content of% must be maintained.

The semi-dried mixture is placed in an oven and baked so as not to burn. At this time, the temperature of the oven is 180 ~ 270 ℃, baking time is suitable 2 ~ 6 minutes. The baked mixture is naturally cooled at room temperature (room temperature).

After finishing the above process, the mixture is put into a grinder and pulverized to have a size of 50 to 100 mesh.

The ground pulverized mixture is mixed with red pepper powder, red pepper seeds, Korean soy sauce, soybeans, honey, etc., and then refrigerated (1 week in a week). When the ground mixture is 100g, red pepper powder 10g, red pepper seeds 40g, and 1 ~ 10g , Soybean water 80 ~ 120g, soy sauce 20g is added, and other additives such as honey, plum, grape juice, etc. can be added to enhance the flavor and flavor, and alcohol or grapefruit seed extract that acts as a natural preservative. By adding, it is possible to increase the shelf life at room temperature sales.

On the other hand, the doenjang prepared in the above process can be sterilized by pasteurization, the sterilization conditions at this time should be able to sterilize harmful bacteria or fungi while preventing the beneficial components are destroyed. The pasteurization method at this time consists of heating the miso at a temperature of 50 ~ 80 ℃ 1-2 hours. Of course, in addition to pasteurization, if harmful bacteria or molds can be removed without impairing the flavor and flavor of the prepared doenjang, sterilization by rapid heating, UV disinfection using UV UV lamp, sterilization by cooling, etc. Could be.

Finally, the sterilized doenjang may be packaged as it is, but it can be distributed, but it is freeze-dried and sold in vacuum packaging or crushed into powder and disposable stick pouches for convenience, convenience of handling, and consumer convenience. It will be available for sale in vacuum packaging.

On the other hand, the present invention is not limited to the described embodiments, it is possible to use and change the application site, it is common in the art that various modifications and variations can be made without departing from the spirit and scope of the present invention. It is self-evident to those who have knowledge. Therefore, such modifications or variations will have to belong to the claims of the present invention.

Claims (5)

A mixing step of mixing barley bran 100 weight ratio, herbal herb solution 3-30 weight ratio and soy bean curd 20-40 weight ratio and repeating this to make a mixture;
A steaming step of steaming the mixture for 2 to 4 hours;
A fermentation step of adding the spawn to the steamed mixture and fermenting it for 24 to 72 hours at 30 to 45 ° C .;
A drying step of drying the fermentation mixture to have a water content of 20 to 50%;
A cooling step of heating the dried mixture for 2 to 6 minutes at 180 to 270 ° C. and naturally cooling the mixture;
Grinding the cooled mixture to have a size of 50 to 100 mesh;
Enteric milling step of mixing the pulverized mixture 100 to 40 weight ratio, red pepper powder 10 weight ratio, red pepper seed 40 weight ratio, Korean soy sauce 20 weight ratio, Donggulle powder 1-10 weight ratio, soybean 80-120 weight ratio and 15 to 60 days of aging ;
Method of producing herbal barley miso, characterized in that it comprises a.
According to claim 1, The herbal herbal medicine is any one or more of one or more of gojija, Astragalus, licorice, Baekshou, Baekbongryeong and extracted by steam distillation,
The jang powder is a method of producing herbal barley miso, characterized in that any one or a mixture of meju powder or Cheonggukjang powder is used.
According to claim 1, wherein the spawn added in the fermentation step of any one of Bacillus bacteria or lactic acid bacteria,
In the drying step, the fermentation mixture is divided into lumps of 50 ~ 100g and then dried for 24 to 48 hours at 50 ℃ so that the water content is 20 to 50% barley miso production method.
The method of claim 1, wherein in the ripening step, any one or more of honey, plum, grape juice is added by adding an additive, and aged,
An antiseptic treatment step of mixing any one or more of alcohol, grapefruit seed extract having an antiseptic component following the aging step;
A sterilization step of sterilizing the pretreated mixture at low temperature by heating at 50 to 80 ° C. for 1 to 2 hours;
A packing step of packing the miso prepared in the sterilization step;
Method of producing herbal barley miso, further comprising a.
Chinese herbal barley miso prepared by the method of any one of claims 1 to 4.

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