KR101261116B1 - Manufacturing method of cacao black bean paste and cacao black bean paste - Google Patents

Abstract

The present invention relates to cacao Chunjang and a method for producing the same, more specifically, step 1; Adding wheat flour to the cooker, cooking and cooling it, and then mixing the wheat flour at 40 ° C. to 30 ° C. by adding aspergillus (Aspergillus oryzae); Fermenting the mixed cooked wheat flour and final soup in an imperial chamber at room temperature 25 ° C. to 35 ° C. and humidity 70% to 90% for 48 hours to 72 hours, and leaving before the spores are formed to become yellowish green to make wheat flour scoop. 3 step; Soaking well-selected soybeans for 8 hours at room temperature and then dehydrated to increase the steam for 10 to 30 minutes at a cooker temperature of 115 ℃ to 120 ℃, step 4; 2 stages of ladle 10% (weight) to 30% (weight), 3 stages of soybean soybean 30% (weight) to 60% (weight), refined salt 10% (weight) to 20% (weight), integer 20 5% (weight) to 40% (weight) of mixed grinding and immersion in the fermentation tank and fermentation for 1 to 3 months of fermentation, step 5; 50% (weight) to 90% (weight) of cacao powder 5% (weight) to 15% (weight), 10% (weight) to 20% (weight) of oligosaccharide, and then 60 ° C It relates to a method for producing cacao chunjang and cacao chunjang made by heating at 70 ℃ for 15 minutes to 30 minutes.

Description

Cacao Chunjang and its manufacturing method {Manufacturing method of cacao black bean paste and cacao black bean paste}

The present invention relates to cacao chunjang and a method for producing the same. The present invention is to increase the wheat flour in the cooker and then to cool and to mix the final empire in the imperial chamber to make a ladle, and the soybean selected and washed immersed in the steaming pipe, and the step of steaming, steamed soybean, Mixing and grinding the ladle, refined salt, and purified water to prepare fermented products, and the step of fermenting the fermented products after fermentation, and mixing and sterilizing the fermented fermented products, cacao, etc., which have been matured into a mixer to prepare a spring roll do.

One of the most popular foods that are loved by everyone of all ages and at affordable prices, jjajang is a sauce made by roasting cinnamon and vegetables in oil. Recently, in order to improve the taste and nutrition for these jjajang, methods of adding various types of ingredients other than vegetables to the spring season have been developed. Republic of Korea Patent Application No. 194-0035393 discloses a jjajang source prepared by mixing tuna and Republic of Korea Patent Application No. 195-0055518 discloses a jjajang sauce containing konjac.

In addition, Korean Patent No. 0635776 has been developed a stir-fried spring paste paste and a method of manufacturing the same to add a reduced starch decomposition product and ethanol as a additive in the spring season so that the surface does not harden, and in Korean Patent No. 0476072 edible oil, cooking oil Disclosed is a method of preparing stir-fried tofu which is characterized by roasting by adding a topical agent or the like.

However, all of these methods were added to the functional raw materials in the process of processing the process of the spring, and the development method for the raw material of the spring itself itself was not made.

The present invention is to make the seasoning by using the cacao as raw materials so as to have the color and taste of Chunjang without using caramel pigment, which is a food additive used in the manufacturing process of the spring .

Chunjang is a product made by fermenting raw materials with soybeans and wheat as main ingredients, and adding caramel pigments. The caramel pigments are added with a small amount of ammonium compounds to edible carbohydrates such as sugars, starch hydrolysates and molasses. It is a raw material obtained by heat treatment by adding acid or alkali without compound or heat without acid or alkali without sulfurous acid compound. It provides color and bitter taste of chunjang. This can't be done.

For this reason, despite the similar fermentation period and raw materials, Korean traditional fermented food, Chunjang, with red pepper paste, soybean paste, and soy sauce, does not give health-oriented image unlike other soybeans. There is a problem that can be formed.

Cacao (aka Theobroma cacao) is a tree of dicotyledonous mallow, paulownia, also called cocoa. Native to the tropical Americas. Seeds contain about 2% of Theobromin, some Caffeine, and 50% of fat. Cacao contains a large amount of antioxidants, polyphenols (20 times more than tomatoes, 2 times garlic, and 3 times more wine).

The present invention uses the cacao powder as a raw material so as to have the color and taste unique to the chunjang without using caramel pigment, a food additive used in the manufacturing process of the chunjang, to provide the chunjang think even health while maintaining the palatability of the chunjang .

Chunjang prepared by the present invention does not use caramel color and develops the color and taste of Chunjang, as well as the nutrition of the product by helping the young and old alike to enjoy the favorite jjajang cuisine without any objection to health. Can contribute to the promotion of national health.

1 is a process chart for the manufacturing method of cacao chunjang.

Specific method for the implementation of the present invention comprises one step; Adding wheat flour to the cooker, cooking and cooling it, and then mixing the wheat flour at 40 ° C. to 30 ° C. by adding aspergillus (Aspergillus oryzae); Fermenting the mixed cooked wheat flour and final soup in an imperial chamber at room temperature 25 ° C. to 35 ° C. and humidity 70% to 90% for 48 hours to 72 hours, and leaving before the spores are formed to become yellowish green to make wheat flour scoop. 3 step; Soaking well-selected soybeans for 8 hours at room temperature and then dehydrated to increase the steam for 10 to 30 minutes at a cooker temperature of 115 ℃ to 120 ℃, step 4; 10% (weight) to 30% (weight)% of scoop in two stages, 30% (weight) to 60 (weight)% in three stages of cooked soybean, 10% (weight) to 20% (weight) of refined salt, integer 20 5% (weight) to 40% (weight) of mixed grinding and immersion in the fermentation tank and fermentation for 1 to 3 months of fermentation, step 5; 65% (weight) to 80% (weight) of cacao powder, 5% (weight) to 15% (weight), 10% (weight) to 20% (weight) of oligosaccharide after mixing is 60 ℃ to It relates to a method for producing cacao chunjang and cacao chunjang made by heating at 70 ℃ for 15 minutes to 30 minutes.

Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are only examples of the present invention and the present invention is not limited to the following examples.

Example 1 Preparation Process of Cacao Chunjang (Cacao Powder 7%)

Put the wheat flour into the steamer and steam it, cool it to 30 ℃, mix the cooked wheat flour with the final weight at a weight ratio of 9.95: 0.05, ferment for 60 hours in an imperial chamber with a temperature of 32 ℃ and a humidity of 85%, then leave the wheat flour. Make a scoop Soybeans are soaked for 8 hours at room temperature, dehydrated and steamed for 15 minutes at 120 ° C. 20% of the wheat flour scoop, 50% of soybeans, 10% of refined salt and 20% of purified water are mixed and ground to ferment for 40 days after immersion in the fermentation tank. 70% of fermented fermentation, 7% of cacao powder, 23% of oligosaccharides were mixed and heated at 65 ° C. for 20 minutes to complete 7% cacao chunjang.

Example 2 Manufacturing Process of Cacao Chunjang (10% Cacao Powder)

Put the wheat flour into the steamer and steam it, cool it to 30 ℃, mix the cooked wheat flour with the final weight at a weight ratio of 9.95: 0.05, ferment for 60 hours in an imperial chamber with a temperature of 32 ℃ and a humidity of 85%, then leave the wheat flour. Make a scoop Soybeans are soaked for 8 hours at room temperature, dehydrated and steamed for 15 minutes at 120 ° C. 20% of the wheat flour scoop, 50% of soybeans, 10% of refined salt and 20% of purified water are mixed and ground to ferment for 40 days after immersion in the fermentation tank. 70% fermented fermentation, 10% cacao powder, 20% oligosaccharides were mixed and heated at 65 ℃ for 20 minutes to complete 10% cacao chunjang.

[Sensory Evaluation]

As shown in the table below, the sensory evaluation was conducted on 50 unspecified persons aged 3 to 50 years, including 7%, 10%, and general spring (caramel using spring). In all three categories, 7% Cacao Chunjang and 10% Cacao Chunjang scored at least 5 out of 7 points (1 point is not very good ~ 7 points are very good), and received the same evaluation in the general range and 95% confidence level. Satisfaction rate was high.

Item 7% Kakao Chunjang 10% cacao spring rolls General spring flavor 5.6 5.7 5.6 color 5.3 5.8 5.7 Comprehensive likelihood 5.5 6.0 5.8

Claims (2)

The wheat flour is added to the steamer, steamed and cooled, and then the wheat flour is mixed by adding Aspergillus oryzae at 40 ° C to 30 ° C, and the final wheat flour is mixed in an imperial chamber at room temperature of 25 ° C to 35 ° C and a humidity of 70% to 90%. After fermentation for 48 hours to 72 hours to make a wheat flour scoop, soybeans selected well soaked for 8 hours at room temperature and then dehydrated to steam for 10 minutes to 30 minutes at the cook temperature of 115 ℃ ~ 120 ℃ after Scoop 10% (weight) to 30% (weight), steamed soybean 30% (weight) to 60% (weight), refined salt 10% (weight) to 20% (weight), integer 20% (weight) to 40% (weight) of mixed crushed into fermentation tank and fermented for 1 to 3 months of fermentation, then fermentation is completed from 65% (weight) to 80% (weight) and cacao powder 5% (weight) to 15 minutes (weight), 10% (weight) to 20% (weight) of oligosaccharides, and then 15 minutes to 30 minutes at 60 ℃ to 70 ℃ Method of manufacturing cacao chunjang comprising the step of making a spring by heating for a minute Cacao Chunjang made by the method of claim 1

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