KR101203790B1 - Method for manufacturing soybean paste including butterbur and soybean paste thereof - Google Patents

Abstract

The present invention relates to a method of preparing butterbur miso and to the butterbur miso prepared by the method, but provides a miso composition including butterbur having a variety of pharmacological efficacy, while maintaining the aroma, taste, color of the butterbur bitter taste It is to provide a method for producing butterbur miso improved by reducing the palatability.
The present invention is a step 1 to obtain a boiled soybeans by heating for 3 to 4 hours after mixing 200 to 300 parts by weight of water with respect to 100 parts by weight of soybeans; Forming a meju with boiled soybean obtained in the first step; Three steps of drying the meju molded in the second step at room temperature 25 ~ 30 ℃ well ventilated for 3 to 4 days; Tying the meju dried in the third step with crests and suspending four steps of natural fermentation for one month at room temperature of 25 to 30 ° C .; Mixing salt and water to obtain salt water 16 to 18 ° bome; 6 steps of fermenting the brine fermented in step 4 into brine in brine and brine for 30 to 100 days; Traditional meju production process, including, and wash after harvesting the butterbur, 7 steps of boiling in 100 ℃ boiling water for 20-30 seconds; The butterburs, which have been boiled in step 7, are put into a cold / heat dryer, and the cold air at 2 to 10 ° C. is supplied for 30 to 120 seconds, and then the hot air at 20 to 30 ° C. is supplied for 30 to 120 seconds. 8 steps of drying for 20 to 30 hours from the repeated process; 9 steps of grinding the butterbur dried in the 8 step to 50 ~ 200 mesh size using a grinder; manufacturing process of the butterbur powder comprising a, harvested and washed pork potatoes, thin to 3 ~ 10㎜ thick 10 steps to prepare the sliced material; In step 10, the thinly sliced pork potatoes are put in a cold / heat dryer, and the cold air at 2 to 10 ° C. is supplied for 30 to 120 seconds, and then the hot air at 20 to 30 ° C. is again supplied for 30 to 120 seconds. 11 steps of drying for 20 to 30 hours from the process consisting of; 12 steps of pulverizing the dried pork potato in the step 11 using a grinder 50 ~ 200 mesh size; manufacturing process of the pork potato powder comprising a, 100 parts by weight of the meju fermented in the step 6, butterbur 13 to 5 parts by weight of powder, 2 to 10 parts by weight of pork potato powder, followed by stirring to obtain a miso mixture; And 14 steps of finishing the butterbur miso by putting the miso mixture of 13 steps into a jar and aging for 3 to 5 months.

Description

Method for manufacturing butterbur miso and butterbur miso prepared by the method {Method for manufacturing soybean paste including butterbur and soybean paste etc}

The present invention relates to a method of preparing butterbur miso and to the butterbur miso prepared by the method, and more specifically, to prepare a doenjang enhanced the texture using the butterbur having a variety of pharmacological effects, while maintaining the flavor and taste of butterbur The bitter taste of the present invention relates to a butterbur miso and a method for producing the same, reducing the umami.

In general, doenjang is a representative semi-solid soybean fermented food in Korea using meju, which is made by inoculating microorganisms into boiled soybeans, and has occupied an important position on Korean table for a long time.

Doenjang is an excellent seasoning food that is rich in nutrients such as protein, carbohydrates and fats derived from raw soybeans. It is an important protein source in Korea with little meat intake, and it is indispensable to diet. Phosphorus protein is known to exhibit various physiological activities because it is composed of decomposition products generated by the action of microorganisms and substances newly produced by the action of microorganisms during fermentation.

In addition, Doenjang has been reported to have beneficial effects on the human body such as anti-cancer effect, antioxidant effect, liver function enhancement, and high blood pressure prevention effect. Recently, it has been spotlighted as a well-being food. In order to spread the spices to foreign countries, many kinds of foods and spices are being developed to suit the modern food culture.

The traditional method of making doenjang, one of the traditional fermented foods of Korea, washes the beans, soaks in water, soaks them, and then boils and crushes them. The crushed beans are put into a mold and pressed to form mejus. Fermented for a certain period of time, and mixed with the fermented meju and salt and water and left for a certain period of time, the liquid portion is used for the production of soy sauce and the rest of the solid portion is prepared in the miso, in this process to enhance the taste of miso Various subsidiary materials may be added for this purpose.

Recently, as interest in health and nutrition, as well as taste and flavor of consumers have increased, various ingredients such as figs, green tea, apples, mushrooms, pine mushrooms, and red ginseng, which have not been used as traditional ingredients, The method of using is being developed, for example, patent application No. 10-2010-0049617 (name of the invention: manufacturing method of smellless miso and soy sauce containing sprout vegetables and red ginseng), patent application No. 10-2006-0017867 (Name of the invention: a method of manufacturing doenjang containing Matsutake mushroom), Patent Application No. 10-2010-0035051 (name of the invention: manufacturing method of situation mushroom miso) has been published.

On the other hand, petasites japonicus is a perennial herb that belongs to compositae, which grows in wetlands around the valleys and valleys of sunny mountain slopes, especially in Jeju, Ulleungdo, southern and central regions of China, Japan and Korea. Plants were also called Kanto, Bungdu and Saducho. Butterbur grows to a height of 30cm, flowers bloom in May and June, and there is a distinction between male and female. Female trees are white and males are yellow-white. Fruits are aquatic, cylindrical, petiole is edible and edible, and flower ear is used as edible or antitussive. Leaves and defoliants are very bitter, so eat them boiled or boiled. Butterbur leaves contain a variety of vitamins, including vitamin A, but with fewer stems. Butterbur, an alkaline plant rich in calcium, has been widely used for a long time, and it is also used as a medicinal herb in oriental medicine. It has been used for a long time.

The main components of coltsfoot were angelic acid, capronic acid, caprylic acid and procatechuic acid from flowers and petasin and hemicellulose from leaves and stems. In flower buds, sesquiterpenoids fukinanolide, fukinnolide, petasin, and isopetasin were isolated. Recently, sesquiterpenoids eremopetasidione and phenolic compounds petasiphenone and eremophilenolide were separated from root and stem. Pharmacological studies have confirmed the anti-allergic effect of coltsfoot extract in vitro (Choi, 2002, Korean Journal of Food and Nutrition: 382-385.), And pathological observations of rats and mice fed coltsfoot were reported. , 1996, Korean Journal of Veterinary Medicine: 417-428. Lee (2000, Korean Society of Food Science and Technology: 448-453) revealed that petasiphenol isolated from coltsfoot is an ingredient that inhibits apoptosis and antioxidant activity, and Ji (1996) confirmed that immune tissue is increased by administering coltsfoot to rat liver. Choi (2002) reported that butterbur has an antiallergic effect.

However, despite the pharmacological effects as described above, the butterbur has a strong bitter taste and difficult to be applied to various foods, and the method of using the butterbur as an edible food was enough to boil or boil the leaves. Therefore, the development of various foods that can easily consume the pharmacological ingredients of butterbur in everyday life.

Accordingly, the present invention has been made to solve the above-mentioned problems of the prior art, but provides a miso composition, including butterbur having a variety of pharmacological efficacy, while the bitter taste of butterbur while maintaining the aroma, taste, color of butterbur It is an object of the present invention to provide a method for producing butterbur miso which has been reduced and improved palatability.

As a technical means for achieving the above object, the present invention provides a miso containing butterbur, but slightly boiled butterbur to maintain the taste, aroma, color of the butterbur and then dried under the conditions of repeated hot and cold air Powdered butterbur powder is used, and pork potato powder is added to offset the bitter taste of butterbur and increase the umami taste. Provided is a method for producing miso containing the same.

According to the manufacturing method of butterbur miso according to the present invention, while maintaining the lifespan of miso, it is applied to the miso of the flavor, taste, and color of butterbur, which is different from the existing miso and improves the texture and provides nutrient-enhanced miso It works.

In addition, the soybean paste miso according to the present invention is further contained with the colostrum and the effect of improving the umami from natural ingredients while reducing the bitter taste of butter.

In addition, in the process of mixing meju, butterbur powder, and pork potato powder, functional extracts such as oak extract, koji mulberry extract, and blueberry mixed extract were added to enhance nutrition while enhancing the flavor and taste of miso. It also has the effect of improving the taste and marketability of miso.

1 is a process flow chart for a method of manufacturing butterbur miso according to an embodiment of the present invention.

The present invention relates to a butterbur miso and a method for manufacturing the same, the butterbur miso prepared by mixing the butterbur powder, pork potato powder and functional extract in the meju prepared by the conventional method is made of butterbur miso.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

Figure 1 shows a process flow diagram for a method of manufacturing butterbur miso according to an embodiment of the present invention.

As shown in Figure 1, the butterbur miso according to the present invention, manufacturing process of traditional meju (S11 ~ S16) → manufacturing process of butterbur powder (S21 ~ S23) → manufacturing process of pork potato powder (S31 ~ S33) → The manufacturing process of the functional extract (S41 ~ S43, S51 ~ S53, S61 ~ S62) → mixing the material (S70) → aging process (S80) is made.

1. Manufacturing Process of Traditional Meju (S11 ~ S16)

1) Preparation of boiled beans (S11)

First, wash the soybeans and prepare the ingredients by picking out foreign substances and broken beans. The soybean is the yellowing of the blue soybeans produced during Chuseok, and it must be fresh soybeans and domestic beans.

Thereafter, soybeans and water are immersed for 10 to 12 hours at a ratio of 1: 3 by weight to perform a process called soybeans. As a result, soybeans with water usually increase in volume by 2 to 2.5 times.

The soy beans are put in a cauldron and boiled.The beans and water are mixed at a ratio of 1: 2 to 3 by weight, and the mixture is stirred by heating so that it is not pressed on the floor for 1 hour → medium heat 1 hour → low light 2 hours. do.

In addition, spores of Bacillus live and are involved in fermentation of meju. Therefore, heat treatment to kill spores with a pressure cooker should be avoided.

2) Molding of Meju (S12)

The boiled beans obtained from the above process are pulverized by using a mortar or chopper before dishing after removing the bean water into a basket. In addition, the meju is formed using the ground soybean, but the shape thereof is not limited, but a hexahedral shape is usually formed. The meju may be molded by pressing into a mold.

At this time, if the meju is formed too large, the drying is not well done, so the size should be appropriately molded. In general, in the province of Jeolla, it is molded into a needle of about 15 × 15 × 20 cm, and about 15 × 15 × 8 cm in Gyeonggi-do. The meju according to the present invention is preferably formed in a range of 10 to 20 cm x 10 to 20 cm x 10 to 20 cm in consideration of easy drying conditions. .

3) Drying of meju (S13)

The meju formed in the above process can grow harmful bacteria in the body when the surface is not dry and can produce toxins. Therefore, dry well-ventilated water at 25 ~ 30 ℃ for 3-4 days at room temperature to remove moisture from the surface of meju. Elimination drying process takes place.

4) Fermentation of Meju (S14)

The meju dried in the above process is fermented, tied with rice straws, suspended and fermented by natural microorganisms for about 1 month at room temperature of 25 to 30 ° C. Alternatively, the fermentation may be carried out in a culture chamber maintained at 30 ° C. for about 10 to 15 days. At this time, the surface of the meju is cracked, and molds such as Mucor, Rhizopus and Aspergillus grow in these gaps and surfaces, and bacteria of Bacillus genus derived from rice straw and soybeans grow inside Meju to produce enzymes such as protease.

5) Preparation of brine (S15)

Water is an important factor in determining the taste of salt, using clean water that is not contaminated, such as bottled water, and salt using low-impact salts, sun salt, etc. Salinity is mixed so that the salinity is 16 ~ 18 ° bome.

Also, in obtaining salt water, the salinity of salt should be changed according to the time of intestine soaking. In other words, when the intestine is cold, the salt water is good at 16 ° bome, and when it is soaked, the salt water is good for February and March when the weather is slightly warmed. Of brine is suitable.

In addition, it is preferable to use the brine is released after one day before bowel soaking soaks sufficiently settled to the floor.

6) Fermentation (S16)

Put the brine filtered out of the sediment into a jar, put the fermented meju into the net, and soak it. Be aware that contaminated microbes can grow if the meju floats on the surface. Charcoal, pepper, and cinnamon are also put, charcoal removes impurities, cinnamon has the effect of inhibiting the growth of contaminating microorganisms. On sunny days, the lid is opened to suppress the growth of biofilm yeast that can grow on the surface. It is usually fermented at a temperature of 15 to 20 ° C for 30 to 100 days, in which amino acids are produced by protease, ethanol by Zygosaccharomyces rouxii, and lactic acid by Pediococcus.

2. Manufacturing process of butterbur powder (S21 ~ S23)

Butterbean miso according to the present invention is added to the miso powder soybean paste is soybean paste can feel the unique flavor and taste while the doenjang, nutrients are enhanced, and the color of the miso and the color of the miso and the existing miso and While differentiating, it is possible to improve the merchandise.

Butterbur (Petasites japonicum) is a calcium-rich alkaline plant, which contains vitamin A and various vitamin groups on its leaves.It is effective in treating hypertension, stroke, tumors, bruises, sore throats, etc. I use it for medicinal use.

Butterbur added to the butterbur miso according to the present invention is subjected to the following manufacturing process.

1) Poaching of butterbur (S21)

After harvesting the butterbur, it is washed thoroughly to remove foreign matter, and then boiled in 100 ° C. boiling water for 20-30 seconds. At this time, 1-5 parts by weight of sun salt and 0.5-2 parts by weight of vinegar may be further added to 100 parts by weight of the whole boiling water.

The butterburs, which have been soaked in boiling water in this way, the color is strengthened, impurities are removed and sterilized, the bitter taste of butterbur can be obtained to some extent.

If the poaching time is less than 20 seconds, the impregnation effect is insignificant, such as impurity removal and sterilization is not performed. If the poaching time is more than 30 seconds, the butterbur leaves are discolored or the nutrients are destroyed. Problems such as loss of fragrance occur.

2) drying process of butterbur (S22)

The butterbur which passed through the dehydration process (S21) is then subjected to a drying process, and the drying method is a cold / heat drying method. That is, the butterbur is put into a cold / heat dryer and supplied with cold air of 2 to 10 ° C. for 30 to 120 seconds, and then again from a drying process in which a hot air of 20 to 30 ° C. is supplied for 30 to 120 seconds. Complete drying takes 20-30 hours.

The butterburs dried using the cold / heat drying method as described above prevent nutrient destruction, maintain the natural color, and are dried in a drying device where foreign substances are blocked. To provide.

If the hot air lasts too long in the drying conditions, the nutrients of butterbur may be destroyed or the natural color may be lost. If the cold air lasts too long, the drying may not be performed properly. Most preferably, the drying is performed for 20 to 30 hours under the condition that the warm air is repeatedly maintained.

3) grinding of butterbur (S23)

The butterbur which has undergone the drying process (S22) in the above is then subjected to grinding to obtain the butterbur powder. At this time, the butterbur is preferably pulverized to a size of 50 ~ 200 mesh using a grinder, if the particles of the butterbur powder is too large may be rough texture for the soybean paste miso, if the powder of butterbur powder is too small, the butterbur powder Productivity decreases during formation.

3. Manufacturing process of pork potato powder (S31 ~ S33)

The butterbur miso according to the present invention can be added to the pork potato to neutralize the bitter taste of butterbur, can increase the flavor and the delicious taste of the miso from natural ingredients, the nutritional ingredients can be enhanced.

Pork Potato (Hlianthus tuberosus) is a yellow flowering asteraceae that has been introduced as a feed crop and has been eaten as a substitute at one time after the war, but is currently used only slightly for pickles.

These pork potatoes do not contain starch and are excellent in diabetes because they contain about 14% of inulin, a polymer of fructose, as a sugar. In other words, unlike in starch, inulin cannot be digested by human digestive enzymes, and fructose, which is degraded by inulin, is difficult to digest, making it a sweetener that can be provided safely to diabetics. .

Inulin has a function of lowering blood sugar levels, thereby relieving the burden of the pancreas, thereby reviving the function of the pancreas, dieting effects, and moreover, restoring the function of the kidneys.

Pork potato added to the butterbur miso according to the present invention goes through the following manufacturing process.

1) Preparation process of pork potato ingredients (S31)

According to the manufacturing method of butterbur miso according to the present invention, the pork potato is added to offset the bitter taste of butterbur and to improve the flavor from natural ingredients. Such pork potatoes are harvested and washed to remove foreign substances, and then sliced into thin slices of 3 to 10 mm to prepare the ingredients. The thickness of the pork potatoes is appropriate for workability, and then the drying process can be easily performed. It corresponds to the thickness.

2) Drying process of pork potato (S32)

Pork potatoes prepared by slicing thinly through the material preparation process (S31) are subjected to a drying process, and the drying method is cold and heat drying. In other words, the pork potato is put into a cold and heat dryer and supplied with cold air at 2 to 10 ° C. for 30 to 120 seconds, and then again in a drying process where hot air at 20 to 30 ° C. is supplied for 30 to 120 seconds. Drying takes place from 20 to 30 hours.

Pork potato dried from the cold / heat drying method as described above prevents nutrient destruction, maintains the original color, and it is dried in a drying device where inflow of foreign substances is blocked, but it has the same commercial effect as dried in nature. To provide.

If the hot air lasts for too long under the drying conditions, the nutrients of the pork potato may be destroyed or the natural color may be lost. If the cold air lasts too long, the drying may not be performed properly. Most preferably, 20-30 hours of drying may be performed under conditions in which the excessive warm air is repeated repeatedly.

3) Smashing Pork Potato (S33)

Pork potato after the drying process (S32) in the above to obtain a pig potato powder by the grinding process. At this time, the pork potato is pulverized to 50 ~ 200 mesh size using a grinder is suitable for the texture of soybean paste is preferable because the productivity is also good.

4. Manufacturing process of functional extract

Butter miso according to the present invention can be further mixed functional extracts, functional extracts can be applied to the extract of the large oak, kkujija extract, blueberry extract.

1) Preparation of oak extract

The butterbur miso according to the present invention can be added to the extract of the oak, the taste and aroma can be combined to remove the unique smell of miso and increase the delicious taste, the nutritional ingredients can be enhanced.

Kalopanax pictus NAKAI, also known as Yin-tree, is a deciduous tree belonging to the family Elmaceae, with over 80 genera and 900 species distributed around the world. There are 20 varieties of 8 genus, 14 species, and 5 varieties. The main distributions are Japan, Sakhalin, Okinawa and China. In Korea, the altitude of 100 ~ 1800m in Jeollabuk-do, Gangwon-do, etc.

It grows in the sun at the foot and is known as the central area around 400 ~ 500m above sea level.

In addition, the oak tree contains glycotoxins, carlosatonin, coumarin, essential oils, sugars, gums, and the like glycosides. Also, the oak tree has a taste and acts on rain, stomach, liver, and nerves. The oak bark rain forest liquid is known to show sedation at a customized amount against the central nervous system. have.

The oak extract added to butterbur miso according to the present invention undergoes the following manufacturing process.

① Material Collection and Drying (S41)

After extracting the bark in the autumn, the oak tree is put in a cold / heat dryer and supplied with cold air of 2 ~ 10 ℃ for 30 ~ 120 seconds, and then again with hot air of 20 ~ 30 ℃ for 30 ~ 120 seconds. Dry sufficiently for 20 to 30 hours from the drying process consisting of. It is recommended to harvest autumn, which is the most nutrient-rich season in the bark of the bark, and to apply the cold and heat drying method to minimize the destruction of nutrients through drying process for easy storage and use.

② Extraction (S42)

After mixing 400 parts by weight of water to 100 parts by weight of dried bark bark obtained through the drying process (S41) to prepare the extract, the first time at 100 ℃ for 2 hours, then lower the temperature 8 ~ 60 ℃ Decoction for 12 hours is concentrated by the oak extract. Then, the extract is obtained through the filtration process.

2) Preparation of Cudrania Extract

When added to the Kudji mulberry extract to the butterbur miso according to the present invention, the taste and aroma can be combined to remove the unique smell of miso and increase the delicious taste, the nutritional ingredients can be enhanced.

Cudrania tricuspidata (Carr.) Bureau ex Lavallee is a deciduous tree belonging to the genus Mulberry family, which is called Guji mulberry, Good thorn, Live mulberry. Root bark, tree bark, bark and leaves of Cudrania japonica contain various ingredients effective for the human body. From now on, Cudrania japonica is a blood pressure lowering agent, tuberculosis depending on the root, bark, stem, leaf, bark, fruit, etc. It has been used as a medicine for antipyretics, antipyretics, expectorants, diuretics, hemostatics, and antiperspirants. It is used for athlete's foot as an antifungal agent and for chronic indigestion due to weakness of digestive organs.

In addition, Cudrania japonica contains potassium, vitamin A, vitamin B1, vitamin B2, vitamin C, dietary fiber, gamma aminobutyric acid (gava), rutin, and the like. Gammaaminobutyric acid stimulates brain metabolism to improve memory and learning ability, lowers blood pressure, prevents high blood pressure, activates long-term activity, promotes energy consumption, removes cholesterol and prevents diabetes. Flavonol is one of the glycosides, it is known to have the effect of preventing capillary hemorrhage, radiation disorders by strengthening capillaries.

In addition, Cudrania japonica contains a flanovoid known to have an anticancer effect, it is widely used since ancient times in the synonym, sense of weakness, herbal wood, etc., which has been used as a medicinal herb, and has been continuously studied in recent years.

Cuji mulberry extract added to the butterbur miso according to the present invention goes through the following manufacturing process.

① Material Collection and Drying (S51)

In the present invention, using the bark of the Koji mulberry tree, after extracting the bark of Koji mulberry in autumn and put into a cold and heat dryer, the cold air of 2 ~ 10 ℃ is supplied for 30 to 120 seconds, and then again of 20 ~ 30 ℃ The hot air is supplied for 30 to 120 seconds and then sufficiently dried for 20 to 30 hours from the drying process. It is recommended to harvest autumn, the most nutrient-rich season on the bark of Coconut bark, and to apply cold and heat drying methods to minimize the destruction of nutrients through drying process for easy storage and use.

② Extraction (S52)

After mixing 400 parts by weight of water to 100 parts by weight of dried dried zigzag bark obtained through the drying process (S51) to prepare the extract, the first time at 100 ℃ for 2 hours, then lowered the temperature 8 at 60 ℃ Decoction for about 12 hours to concentrate the Cucumber extract. And, the zigzag extract is obtained through a filtration process.

3) Blueberry Blend Extract

When the blueberry extract is added to the butterbur miso according to the present invention, the unique blueberry aroma and taste can be combined with miso to provide a differentiated miso flavor that can stimulate the taste of modern people, especially young people, Nutrients can be fortified.

Blueberry (Vaccinium spp.) Is a plant belonging to the genus Ericacear and Vaccinium, and it is a perennial temperate fruit tree that grows well in acidic soils of 15 ~ 21 ℃ and pH4.5 ~ 5.5. It is divided into highbush blueberry, lowbush blueberry and rabbiteye blueberry, and it is used as a fruit after picking the fruit of the ripe blueberry in summer.

Blueberry fruit is almost round, 1 to 1.5g, dark blue, reddish brown, black, and white powder on it. It is a sweet and sour fruit that is widely known as a healthy fruit. In other words, anthocyanin, vitamin A, vitamin C, etc., are very useful for blueberry, and the anthocyanin pigment helps to improve eyesight and concentration, and prevents the formation of sediment in arteries to prevent heart disease and stroke. In addition, it has been reported to be effective in anti-aging and cancer prevention by the antioxidant action of inhibiting free radicals.

Blueberry extract added to butterbur miso according to the present invention is subjected to the following manufacturing process.

① Acquisition of Blueberry Powder (S61)

The harvested blueberries are lyophilized at minus 40 ° C. or lower, and then pulverized with a mill to 80-200 mesh to obtain blueberry powder.

② Preparation of Blueberry Mixed Extract (S62)

Blueberry powder is prepared by mixing the blueberry powder in the extract of the moth extract or kkujija extract prepared above, blueberry powder by mixing 5-30 parts by weight of the blueberry powder with respect to 100 parts by weight of the extract of moth Acquire an extract.

If the blueberry powder is mixed in less than 5 parts by weight of the blueberry's aroma and taste is insignificant, when the blueberry powder is mixed in excess of 30 parts by weight of the blueberry's sour taste or economical problems due to the increase in material costs There is this.

5. Mixing process of materials (S70)

Meju aged (S16) in the above to make a doenjang by disassembling chunks by hand to take out, at this time, with respect to 100 parts by weight of meju, 1 to 5 parts by weight of butterbur powder, 2 to 10 parts by weight of pork potato powder, functional extract 2-4 parts by weight of mixing and stirring to obtain a miso mixture. In addition, the functional extract is a single or a mixture of at least one or more of the extract of the oak, kkujija extract, blueberry is used.

In obtaining the soybean paste mixture, if the butterbur powder is mixed at less than 1 part by weight, the flavor and taste, color change, and the pharmacological efficacy of the butterbur are insignificant, which is not preferable, and the butterbur powder is mixed in excess of 5 parts by weight. If the bitter taste of butterbur is strong to reduce the unique taste of miso, or due to the increase in the material cost is not economical is not preferable.

In obtaining the miso mixture, when the pork potato powder is mixed to less than 2 parts by weight, the inherent taste of the pork and the pharmacological effects of the pork potato are insignificant. If the sweetness becomes stronger, the texture is lowered, the economical efficiency is not good due to the rise of the material cost is not preferable.

In obtaining the miso mixture, when the functional extract is mixed to less than 2 parts by weight, the sweet and savory taste of the functional extract is reduced, or the pharmacological effect of the additive material is insignificant, which is undesirable, and the functional extract is 4 parts by weight. If it is mixed in excess, it is not preferable because of the poor economic efficiency due to the rise of the material cost.

6. Aging process (S80)

The soybean paste mixture obtained above is put into a jar and aged for 3-5 months to complete the butterbur miso.

≪ Example 1 >

Step 1: Mix 10 liters of soybeans with 20 liters of water, and then heat it with stirring to avoid pressing on the ground for 1 hour on high heat → 1 hour on medium heat → 2 hours on low heat.

Step 2: The beans boiled in step 1 were crushed using mortar before dipping after removing water into the basket, and then hexahedral meju was formed using the ground beans.

Step 3: The meju formed in step 2 was dried for 3 days at room temperature with good ventilation to dry the moisture on the surface of the meju.

Step 4: The meju dried in step 3 was tied with rice straws, suspended and fermented by natural microorganisms at room temperature for 1 month.

Step 5: Dissolve the salt in water to form a brine, but using a salinity meter to obtain a brine to 17 ° bome.

Step 6: Put the brine obtained in step 5 into the jar, soak the fermented meju into the net, soak the bamboo foot on the stone and press it with a stone to lock the meju. On a clear day, open the lid to suppress the growth of the mountain yeast. Fermented during.

Step 7: After harvesting 6 kg of butterbur, it was washed thoroughly, and then boiled in 100 ° C. boiling water for 30 seconds.

Step 8: The butterburs, which have been steamed, are put into a cold / heat dryer and supplied with cold air at 4 ° C. for 60 seconds, and then supplied with 30 ° C. hot air for 60 seconds for 24 hours. Dried.

Step 9: The completely dried butterbur was ground to a size of 100 mesh to obtain 300g of butterbur powder.

Step 10: After harvesting 2.5kg of pork potatoes, and washed clean, sliced to 3 ~ 10㎜ thickness to prepare the material.

Step 11: Thinly sliced pork potatoes are put into a cold / heat dryer and supplied with cold air at 4 ° C. for 60 seconds, and then dried for 24 hours from a drying process in which hot air at 30 ° C. is supplied for 60 seconds. It was.

Step 12: Completely dried pig potato was pulverized to 100 mesh size to obtain 500g of pig potato powder.

Step 13: Fermented matured meju is made by dissolving the chunks by hand and then making doenjang. At this time, 10kg of meju, 300g of butterbur powder and 500g of pork potato powder were mixed together.

Step 14: After the 13th step, the miso mixture was put into a jar and aged for 4 months to complete the butterbur miso.

<Example 2>

All procedures are the same as in Example 1, but the oak extract is further added in step 13.

That is, the oak bark collected in the autumn was put into a cold / heat dryer, and the cold air at 4 ° C. was supplied for 60 seconds, and then the hot air at 30 ° C. was supplied for 60 seconds for 24 hours from the drying process. Dried.

Then, after mixing 4 l of water with respect to 1 kg of dried bark bark 2 months at 100 ℃, the temperature was lowered to 12 hours at 60 ℃ to obtain the extract of the oak.

In the same mixing process as in Example 13, 10 kg meju, 300 g of butterbur powder, 500 g of pork potato powder, and 500 ml of oak extract were further mixed to obtain a doenjang mixture, which was aged for 4 months to complete butterbur miso. It was.

<Example 3>

All procedures are the same as in Example 1, but in step 13 is added kkujimi extract.

In other words, the bark collected in autumn is put into a cold / heat dryer, and the cold air at 4 ° C. is supplied for 60 seconds, and then the hot air at 30 ° C. is supplied for 60 seconds. Dried over.

Then, after mixing 4 L of water with respect to 1 kg of dried Koji mulberry bark 2 months at 100 ℃, the temperature was lowered 12 months at 60 ℃ to obtain a Cuji mulberry extract.

In the same mixing process as in step 13 of Example 1, 10 kg of meju, 300 g of butterbur powder, 500 g of pork potato powder, and 500 ml of Cucumber extract were further mixed to obtain a doenjang mixture, which was aged for 4 months to prepare butterbur miso. Completed.

<Example 4>

All procedures are the same as in Example 1, but in step 13, a blueberry mixed extract is further added.

That is, the harvested blueberries were freeze-dried at minus 40 ℃, and then pulverized to 100 mesh size with a grinder to obtain a blueberry powder.

In addition, by inserting the bark of the oak or kkujija bark taken in the fall into the cold and heat dryer, the cold air of 4 ℃ is supplied for 60 seconds, and then again the method of repeatedly supplying hot air of 30 ℃ for 60 seconds from the drying process Dry for 24 hours.

Then, after mixing 4 liters of water with respect to 1 kg of dried bark or Koji mulberry bark 2 months at 100 ℃, the temperature was lowered to 12 hours at 60 ℃ to obtain the extract of the oak or Koji.

The obtained oak or kkujija extract and blueberry powder was obtained by mixing in a ratio of 100: 25 by weight to obtain a blueberry mixed extract.

In the same mixing process as in step 13 of Example 1, 10 kg of meju, 300 g of butterbur powder, 500 g of pork potato powder, and 300 ml of blueberry mixed extract were further mixed to obtain a miso mixture. Was completed.

Comparative Example

Step 1: Mix 10 liters of soybeans with 20 liters of water, and then heat it with stirring to avoid pressing on the ground for 1 hour on high heat → 1 hour on medium heat → 2 hours on low heat.

Step 2: The beans boiled in step 1 were crushed using mortar before dipping after removing water into the basket, and then hexahedral meju was formed using the ground beans.

Step 3: The meju formed in step 2 was dried for 3 days at room temperature with good ventilation to dry the moisture on the surface of the meju.

Step 4: The meju dried in step 3 was tied with rice straws, suspended and fermented by natural microorganisms at room temperature for 1 month.

Step 5: Dissolve the salt in water to form a brine, but using a salinity meter to obtain a brine to 17 ° bome.

Step 6: Put the brine obtained in step 5 into the jar, soak the fermented meju into the net, soak the bamboo foot on the stone and press it with a stone to lock the meju. On a clear day, open the lid to suppress the growth of the mountain yeast. Fermented during.

Step 7: Fermented aged 10kg of meju was taken out to make soybean paste by dissolving lumps by hand, and some soy sauce produced in step 6 was added for easy dough.

Step 8: Place the doenjang formed in step 7 into a jar and mature for another 4 months to complete the traditional doenjang.

<Experimental Example> Sensory evaluation

Sensory evaluation was performed on the butterbur miso prepared in Examples 1 to 4 and the conventional miso prepared in the comparative example. The examiners selected 30 ordinary people who were interested in the experiment and the appropriateness of the test, explained the purpose of the experiment, conducted the necessary training, and followed the 5 point scaling method.

To the test personnel, the butterbur miso prepared in Examples 1 to 4 and the conventional doenjang prepared in the comparative example were dissolved in distilled water at 10% by weight, respectively, boiled in a high heat for 15 minutes, and then tasted. The scores were scored according to the point scale method, and the results are shown in Table 1 below as average scores.

5 points | pieces: Excellent taste, color, and aroma. 4 points | pieces: Excellent taste, color, and aroma

3 points | pieces: Taste, color, and aroma are common. 2 points | pieces: Taste, color, and fragrance are bad.

1 point | pieces: Taste, color, and aroma are bad.

 Comprehensive taste diagram according to taste, color and aroma Example 1  4.6 Example 2  4.8 Example 3  4.7 Example 4  4.7 Comparative example  3.3

As described above, Examples 1 to 4 containing coltsfoot and pork potato improved the texture from the unique taste, aroma, and color of butterbur, and it was found that the overall acceptability was improved. In addition, the overall taste was improved by increasing the taste of soybean paste.

In addition, in addition to the butterbur and pork potato, even in the case of Example 2 to Example 4, the addition of the moth extract, Kudji mulberry extract, and blueberry mixed extract was found to improve the overall taste and taste.

As described above, although the technical idea of the present invention has been described with reference to the preferred embodiments, those skilled in the art will be able to vary the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. Can be modified and changed.

Claims (5)

1 step of obtaining 200-300 parts by weight of water with respect to 100 parts by weight of soybeans and then boiled beans by heating for 3-4 hours; Forming a meju with boiled soybean obtained in the first step; Three steps of drying the meju molded in the second step at room temperature 25 ~ 30 ℃ well ventilated for 3 to 4 days; Tying the meju dried in the third step with crests and suspending four steps of natural fermentation for one month at room temperature of 25 to 30 ° C .; Mixing salt and water to obtain salt water 16 to 18 ° bome; 6 steps of fermenting the brine fermented in step 4 into brine in brine and brine for 30 to 100 days; Traditional Meju manufacturing process, including
After harvesting the coltsfoot and washing, 7 steps of boiling in 100 ℃ boiling water for 20-30 seconds; The butterburs, which have been boiled in step 7, are put into a cold / heat dryer, and the cold air at 2 to 10 ° C. is supplied for 30 to 120 seconds, and then the hot air at 20 to 30 ° C. is supplied for 30 to 120 seconds. 8 steps of drying for 20 to 30 hours from the repeated process; And 9 step of grinding the butterbur dried in step 8 to a size of 50 ~ 200 mesh using a grinder; manufacturing process of butterbur powder comprising;
Harvesting and then washing the pork potato, 10 steps to prepare a material by thinly sliced to 3 ~ 10㎜ thickness; In step 10, the thinly sliced pork potatoes are put in a cold / heat dryer, and the cold air at 2 to 10 ° C. is supplied for 30 to 120 seconds, and then the hot air at 20 to 30 ° C. is again supplied for 30 to 120 seconds. 11 steps of drying for 20 to 30 hours from the process consisting of; And a step 12 of pulverizing the dried pork potato in the step 11 to a size of 50 to 200 mesh using a grinder;
13 steps of mixing 1 to 5 parts by weight of butterbur powder, 2 to 10 parts by weight of pork potato powder, and then stirring to obtain a miso mixture with respect to 100 parts by weight of the meju fermented in step 6; And,
14 steps to complete the butterbur miso by adding the 13 steps of the miso mixture into a jar and aged for 3 to 5 months; manufacturing method of butterbur miso.
The method of claim 1,
In step 13, 2-4 parts by weight of the oak extract is further mixed with respect to 100 parts by weight of meju, the method of producing the extract of oak,
After extracting the bark of the oak in autumn, it is put in a cold / heat dryer and supplied with cold air at 2 ~ 10 ℃ for 30 ~ 120 seconds, and again with hot air at 20 ~ 30 ℃ for 30 ~ 120 seconds. Drying for 20-30 hours from the drying process;
400 parts by weight of water is mixed with 100 parts by weight of dried oak bark, followed by heating to prepare an extract, followed by heating at 100 ° C. for 2 hours and then lowering the temperature to heat at 60 ° C. for 8 to 12 hours;
Method of producing a butterbur miso, comprising the; process of obtaining the extract of the umber by filtering the concentrated extract in the above.
The method of claim 1,
In step 13, 2 to 4 parts by weight of Cudrania extract is further mixed with respect to 100 parts by weight of meju, the method of producing the Cudrania extract,
After extracting the bark of Coconut bark in autumn, it is put in a cold / heat dryer and supplied with cold air at 2 ~ 10 ℃ for 30 ~ 120 seconds, and again with hot air at 20 ~ 30 ℃ for 30 ~ 120 seconds. Drying for 20 to 30 hours from the drying process;
After mixing 400 parts by weight of water to 100 parts by weight of dried dried zigzag bark and preparing an extract, heating for 2 hours at 100 ℃ and lowering the temperature to heat 8 to 12 hours at 60 ℃ concentration process ;
Method of producing a butterbur miso characterized in that it comprises a; process of obtaining the courageous tree extract by filtering the concentrated extract.
The method of claim 1,
In step 13, 2 to 4 parts by weight of the blueberry mixed extract is further mixed with respect to 100 parts by weight of meju, the method for producing the blueberry mixed extract,
After extracting the bark of the oak or Cucumber tree in the fall, it is put into a cold / heat dryer and supplied with cold air at 2 ~ 10 ℃ for 30 ~ 120 seconds, and again with hot air at 20 ~ 30 ℃ for 30 ~ 120 seconds. Drying for 20-30 hours from repeated drying;
400 parts by weight of water was mixed with 100 parts by weight of dried bark or zigzag bark, followed by heating to prepare an extract, followed by heating at 100 ° C. for 2 hours, and then heating at 60 ° C. for 8 to 12 hours to concentrate. Process of doing;
Filtering the concentrated extract from the above to obtain a moth or cucurbita extract;
Freeze-drying the blueberries at -40 ° C. or lower, and then pulverizing them to a size of 80 to 200 mesh using a grinder to obtain blueberry powder;
The process of obtaining a blueberry mixed extract by mixing 5-30 parts by weight of blueberry powder with respect to 100 parts by weight of the moth or kkujija extract extract; Method of producing butterbur miso characterized in that it comprises a.
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