KR101267752B1 - Method and system for making bean paste powder - Google Patents

Abstract

The present invention provides a method for economically powdering by increasing the drying efficiency of the soy sauce in the method of making the soybeans, such as miso, red pepper paste, cheonggukjang or ssamjang in powder form. More specifically, by making the soy sauce into the noodle state, the surface area in contact with air is shortened to shorten the drying time, and the freeze-dried noodle state which is first pre-dried at room temperature is rapidly frozen and secondly lyophilized to form a noodles. Therefore, it is dried evenly in a short time, and the evaporation amount of water is reduced by two-stage drying to provide a technology for producing the enteric powder to reduce the drying energy.

Description

Method and system for making powdered soybeans {Method and system for making bean paste powder}

The present invention provides a method for economically powdering by increasing the drying efficiency in the method of making traditional soybean paste such as doenjang, red pepper paste, cheonggukjang or ssamjang.

More specifically, kneading soybeans is made into a noodle state to increase the surface area in contact with air, shortening the drying time, and drying energy by a two-stage drying method in which the first preliminary drying at room temperature and the rapid freezing and the second drying in a freeze dryer. The present invention relates to a method of making a enteric powder which is easily dissolved in hot or cold water by finely pulverizing dried dried soybeans.

WHO recommends limiting salt intake to 5g per day, and it is known to increase the incidence of stroke by 23% and increase the incidence of heart disease by 17% among people who consume excessive salt, but the average salt intake in Korea is 1 day. 12.9.g, the highest level in the OECD.

Traditional fermented soybean paste has a problem of adding a large amount of salt (average of 14%) to prevent deterioration during food distribution and preservation, but with excellent antioxidant and anticancer effects.

Conventional methods for manufacturing low soybean paste and other soy sauces do not meet the needs of modern people seeking well-being because they add a large amount of chemical preservatives.

The demand for traditional jang is increasing due to the promotion of Korean food globalization, but there is a difficulty in globalization due to the problems of deterioration in distribution, inherent smell and usage.

As the health functionalities of Korean food and the physiological functions of traditional fermented soybeans are known, the demand for high functional enteric products is increasing. There is an increasing need to develop Western products.

In addition, the traditional fermented soy foods are added to a large amount of salt as a preservation problem, causing cardiovascular disease and stroke, and fatal problems such as diabetes and hypertension.

Conventional low-salt soybean paste has a problem contrary to the well-being demands of modern people because it adds a large amount of chemical preservatives to prevent deterioration in the distribution process.Traditional fermented soybean paste, red pepper paste, and soy sauce have a short shelf life due to the deterioration in distribution. There is a problem in the cost of exports (high prices due to refrigerated transportation and cold display sales).

Therefore, there is a need to improve the distribution method of doenjang, red pepper paste, cheonggukjang, ssamjang, etc. in the existing liquid or paste state, and convert the physical properties into western solid powder state or cubic, and commercialize them. Due to the low amount of sodium can be reduced to less than 1/2 compared to the conventional method, the sterilization process of the product is simple, it can significantly increase the shelf life.

It can be developed into a convenient product to commercialize low salted soybean paste, red pepper paste, cheonggukjang, ssamjang, soy sauce, etc., solidified in the form of powder, or westernized in a cubic form mixed with various food ingredients. Development of convenience foods is possible.

However, the physical properties of the soy sauce such as traditional doenjang, red pepper paste or cheonggukjang are pasted, and the conventional technique for powdering it is a method of solidifying the dried soybeans by drying them, or freezing them to freeze them, and then solidifying them by evaporating water from a freeze dryer. It is made by a method of obtaining powder by solidifying and then grinding the soy sauce.

However, the above method has to freeze the paste in the state of the paste and has a problem that takes a long time and a lot of energy to evaporate the water in the freeze dryer.

In addition, to solidify by drying directly without the lyophilized soybeans also had to evaporate the water in a high-temperature dryer, so there was a problem that takes a lot of energy.

In addition, as the miso is dried in the conventional freeze-drying process, there is a problem of hardening the surface of the miso by moving the dissolving ingredients of the miso to the surface while the moisture of the miso moves to the surface of the miso.

According to the prior art for solving the above problems, in Korean Patent Registration No. 10-0521141, water is added to the miso and mixed to make a thin dough miso, and then cooled in a breathable container to cool the solidized miso with a freeze-dryer A method of solidifying by evaporation was proposed. In Japanese Patent Application Laid-Open No. 57-43230, water is added in a ratio of 20-200 parts by weight to 100 parts by weight of soybean paste, followed by preliminary freezing and freezing the resultant. Although a method of vacuum drying has been disclosed, the above method requires a high drying cost.

In addition, for example, when the miso product is dried, the thickness of the miso layer increases, making it difficult to sublimate and evaporate from the inside of the miso and increase the drying cost.

The present invention kneads traditional soybean paste, red pepper paste, cheonggukjang, ssamjang, etc. in order to solve the problem of high drying cost in the prior art as described above. To provide technology. In addition, by rapidly drying the above method to solidify, or pre-dried in the form of noodle and then freeze-dried by rapid freezing, the evaporation surface of the water in the freeze dryer is widened to dry evenly and the drying time is shortened and preliminary drying It is an object to provide a useful technique for reducing the amount of evaporation resulting in reduced evaporation.

Jang is noodle-shaped, so that the dry surface is widened, and the cross section of long noodle is circular, and drying is performed in the direction of 360 degrees, so that the vaporization of water vapor evenly occurs during the freeze-drying process. It provides a method of improving the phenomenon that the doeneun is not dried evenly cured.

The present invention has been made in order to solve the problems of the prior art as described above, the object of the present invention is to extrude the fungus into a roll (Roller) of the noodle manufacturing means without adding water to the fungus to transform it into a noodle form, breathable drying After drying on the panel and dried first at room temperature, the soy sauce becomes "fine noodles" and is dried in a state where the surface area is increased so that moisture is evaporated significantly faster than the conventional prior art.

In addition, by placing the noodle-shaped intestine at room temperature in a breathable panel, pre-dried in the first drying process, and then secondly dried by the freeze-drying method, it provides a method of reducing the dry energy by reducing the amount of evaporation of water in the freeze drying step.

In the method of solidifying doenjang such as doenjang, cheonggukjang, ssamjang, or condensed red pepper paste, the paste is kneaded and extruded into a noodle-making roller to make a thin noodle. The surface area becomes wider and moisture evaporates quickly at room temperature. It has the effect of shortening the drying time of the intestine.

In addition, when the intestine is extruded in the form of noodles and rapidly frozen in a semi-dried state and then solidified by lyophilization, the evaporation amount of water is significantly reduced, thereby greatly reducing drying energy costs.

In addition, in order to solidify the inside and the outside of the intestine evenly in the prior art by adding water to make a thin dough and lyophilized drying method compared to the conventional method of making the intestine in the form of noodle lyophilized drying surface significantly increased compared to the conventional method Therefore, the drying efficiency is high.

In addition, in the conventional method, there was a problem that hardening occurs evenly on a part of a specific long surface when evaporation of water, but the present invention provides a useful technique to solve the above problem by drying the intestine in the form of fine noodles.

The reason why the excess salt is added in traditional jang is to prevent worms and decay and deterioration during the fermentation for a long period of time in the intestinal poison, so that the low salt of the present invention arbitrarily reduces the amount of salt added from the beginning. Low salting is achieved by shortening the fermentation time by adding temperature and controlling the temperature and humidity, and then powdering it immediately.It becomes a powder or cubic state and then waterproofs and then sterilizes it with hot water or steam in a packaged sieve for distribution or preservation. It is a product that is not deteriorated in the process, and the waterproof packaging method or the instant sterilization method uses existing public technology.

Therefore, it is possible to adjust the salinity of the market when commercializing the solidified soybean powder as it is, or to produce the flake or cubic type, increase the user's ease of use, and the functional effect of anti-fermented soybean products (anticancer, antioxidant). Effect, etc.) and taste (flavor), while extending the shelf life dramatically, improves the productability and contributes to the globalization of Korean food. In addition, due to the solidification of soy sauce in the method of the present invention, traditional doenjang, red pepper paste, cheonggukjang, ssamjang, etc. Since the salinity of jang products can be adjusted arbitrarily, it provides a technology for developing various instant products with “a variety of functional jang” mixed with jang powder.

1 is a process block diagram of the present invention.
Figure 2 is a block diagram of a method for manufacturing powder of seasoned miso, seasoned soybean paste, seasoned red pepper paste, seasoned soybean paste, etc. of the present invention.

The content of the present invention will be described in detail below with reference to the accompanying drawings.

As shown in Fig. 1, the system of the present invention comprises noodle manufacturing means 106 for kneading a selected chapter from traditional miso, red pepper paste, cheonggukjang or ssamjang, and making noodles in a noodle form, and a roller of noodle making means. Freeze-drying means for receiving the sheet compressed in the form of noodles by a roller in a breathable panel and drying firstly at room temperature, and freeze-drying means for the second time by putting the dried noodle-type solids dried in the air-drying means. 109, and the grinding means 110 for finely pulverizing the freeze-dried intestine.

In more detail the procedure for powdering the soybean paste, such as doenjang, cheongukjang, red pepper paste, ssamjang in the above system, first insert the dough of the stomach paste into the noodle maker means 106, the dough is squeezed and the roller (ROLLER) ) Is transformed into noodle form.

Even though the sheet is compressed in the form of noodles, the viscosity is weak, so a conveyor that moves in proportion to the rotation speed of the noodle-making roller is constructed at the noodle outlet of the noodle manufacturing apparatus that transforms the sheet into noodles, and the panel for aeration drying is mounted on the conveyor. When the noodle-type sheet from the rollers is laid on the breathable drying panel, the panel is cut to the length of the panel and transferred to the drying cabinet to be dried by the panel, so even if the intestinal viscosity is weak, the noodle type can be dried.

The same effect can be obtained by processing and adding powder of selected crops from edible crops such as rice, barley, corn, wheat, sweet potato or potato, or adding viscous agents such as starch to the intestine to strengthen the intestinal viscosity. . At this time, the noodle-type soybeans can be extruded as thinly as possible, thereby increasing the surface area of the intestine and shortening the evaporation time.

It is possible to dry at room temperature by mounting the pressurized compressed soybeans in the form of noodles as described above 108 or in an electric or gas-heated drying apparatus.

The breathable drying means is made of a synthetic resin panel for drying agricultural products or a perforated stainless steel material.

As described above, the breathable drying means 108 is dried at room temperature, such as noodles, or dried in an electric or gas dryer to solidify the intestine and then pulverized in the grinding means to obtain the powder of the intestine.

In addition, to freeze-dried, after drying the surface of the noodles in the noodle-type chapter with the first breathable drying means (108), and then transferred to the freezer to rapidly freeze to make a frozen solid in the frozen state freeze-dried means (109) To evaporate the water to solidify the intestines.

During freeze-drying, the first drying is a pre-drying step, which means that the water on the surface of the soy sauce noodles is evaporated. The inner portion of the soy sauce noodles contains water, but after freezing in the quick freezing stage, the water is evaporated in the freeze-drying stage. At this time, the inside of the intestine is evaporated moisture in the porous state is characterized in that the solubility is increased when combined with water.

The process of obtaining a powder by finely pulverizing the sheet turned into a solid as described above and obtaining the powder and packaging the powder in the form of powder as it is, or molded into a flake or cubic block shape to waterproof as a finished product After packaging, high heat is sterilized with steam or water. The instant sterilization method and the packaging method utilize the existing general-purpose technology.

Kochujang contains a lot of water, so it is made from concentrated red pepper paste with a low water content like doenjang from the time of making kochujang and solidified and ground by the above method.

FIG. 2 is a block diagram of a method for producing powder of seasoning jang such as seasoned miso, seasoned soybean paste, seasoned red pepper paste, seasoned soybean paste added with seasoning agent.

To prepare the powder of seasoned miso or seasoned soybean paste like miso or Cheonggukjang with ssamjang, crush the additive seasoning material 202 to be mixed with miso, Cheonggukjang, red pepper paste, or ssamjang. Mixing with the intestine in step 207, kneading in the kneading step 208 at this time using a variety of conventional dough mixer.

The dough of the jang and additives is compressed into a noodle maker and then made into a noodle form through a step 209 of making noodle form, and dried through aeration-drying step (210) using a ventilation type drying means to be solid.

In the case of rapid freeze drying by means of lyophilization means, the surface of Jangguksu is preliminarily dried in the aeration drying step, and then frozen and frozen in a freeze-dried means.

After that, the method of commercializing the seasoned jangjang as a solid is as described above.

In the above freeze-drying method, the noodle-shaped soybeans are dried slightly without being completely dried, and then frozen in a freezer at low temperature (preferably around -30) for a short period of time, frozen and solidified, and then evaporated and dried by vacuum in a freeze dryer. When the part is evaporated and pulverized, it is easily dissolved in hot or cold water and used as an instant food. The principle of this part is characteristic of the lyophilization process and belongs to the known art.

In addition, the same effect can be obtained even by finely pulverizing after drying the solid in the noodle-shaped soybeans in the air-dried drying panel in the above process, but the solubility of the powder is slightly inferior to the freeze-drying method.

As the thickness of the intestine to be dried in both the natural drying method and the freeze-drying method becomes thicker, there is a problem in that sublimation and evaporation from the inside of the intestine become difficult.

Therefore, by exchanging the dough of jangjang with noodle maker to form noodles, the surface area becomes wider and the thickness of the intestine becomes thinner in the direction of 360 degrees, so it can easily evaporate moisture. Since it is easily dried, there is an effect of reducing the drying energy.

This invention can be implemented in other various forms, without deviating from the mind or main characteristic.

When the powder of the traditional soybean is obtained by the method of the present invention, the powder of various seasonings is mixed with it, and when it is finely pulverized into 100 nanometers, it becomes powder soy sauce, thereby providing a technique for preparing powder soy sauce directly from soybean paste.

Originally, the traditional soy sauce is the liquid after separating the aged meju during the manufacturing process of soybean paste. So, when the doenjang is dried and powdered, the smaller the particle size of the soybean powder is, the more texture is obtained. As a result of the experiment, when pulverized between 200nm-50nm, it was easily dissolved when mixed with water, and the texture was similar to that of conventional liquid soy sauce.

The above-described embodiments are merely examples in all respects and should not be interpreted limitedly. The scope of the present invention is indicated by the scope of the claims, and is not limited by the specification text, and all modifications and changes belonging to the equivalent scope of the claims are within the scope of the present invention.

1. Paste (or liquid) of the distribution of the conventional soy products in order to significantly extend the shelf life while reducing the amount of salt in traditional fermented soybean paste, red pepper paste, ssamjang and soy sauce to less than 1/2 the amount of conventional soy sauce. Since it is transformed into solid powder form, it can be used in the low salt manufacturing industry in which low salted soy sauce, low salted pepper paste, low salted soy sauce and low salted soy sauce are packaged and distributed in powder or block state.

2. In order to satisfy the needs of modern people according to the well-being trend, it can be developed into western solid cubic form and powder form so that anyone can cook easily, and can develop traditional products as export products used by people around the world without obstacles caused by smell. .

3. According to the solidification of soybean paste, it can be developed into a variety of instant foods mixed with various natural materials for export commercialization, and can be used for expanding the market base of traditional soybean food and the Korean food globalization material industry.

[Example 1] After kneading traditional miso, it was compressed in a roller-type noodle maker and cut into 30cm lengths to prepare miso noodle.Then, the surface of the noodle was dried at room temperature by placing it on a ventilation panel made for drying agricultural products. Semi-drying to a degree. After freezing at -20 freezer for 3 hours, put into a freeze dryer of -10 and lyophilized at a vacuum degree of 0.3torr to prepare a solid soybean paste, then pulverized 200mesh to obtain a powdered miso. The powdered doenjang was mixed with 10gr of hot water 400 of 85, making it easy to dissolve and have the same taste and smell as traditional doenjang. [Example 2] 500g of traditional miso dough was mixed with 50g of roasted anchovy powder to make miso noodles with a roller noodle maker. Miso noodles were cut into 20cm lengths and dried in a ventilated panel for 2 hours, and then frozen in -20 freezers for 3 hours, and then placed in a -10 freeze dryer. Thereafter, the lyophilized solid miso noodles were ground to 200mesh to obtain powdered miso. To 25 g of this powdered soybean paste, 500 water was added, and vegetables and tofu such as green onions and tofu were made to make stew. The flavor was the same as that of traditional doenjang. [Example 3] 500g of traditional miso paste was made with a roller-type noodle maker, cut into 30cm lengths, placed on a ventilated panel at room temperature, and dried for 48 hours to obtain solid miso. This was immediately pulverized to 200mesh to obtain a powdered miso. The miso soup was made with this powdered miso, and the traditional miso taste became alive.

101: Selected Soybean Paste from Doenjang, Gochujang, Cheonggukjang, Ssamjang, etc.
106: noodle maker means
108: breathable drying means
109: freeze drying means
110: grinding means
201: Soybean paste, Doenjang, Gochujang, Cheonggukjang, Ssamjang
202: seasoning additive
206: grinding seasoning additive
207: Mixing Step
208: kneading step
209: Soy Sauce
210: Aeration Drying Step
211: freeze drying step
212 grinding step

Claims (7)

In the method of powdering the jang selected from traditional miso, red pepper paste, ssamjang, and cheongukjang,
(1) kneading aged jang, red pepper paste, ssamjang, or cheonggukjang and pressing it into a roll of noodle-making apparatus to transform the jang into noodle form,
(2) solidified by fast freezing in the freezer after the first step of drying by mounting the sheet in the form of noodles in a ventilated mounting panel;
(3) a second drying step of vacuum drying the frozen and solid noodles in a freeze dryer;
(4) a method of pulverizing the intestine by a method comprising a pulverizing step of finely pulverizing the lyophilized intestinal solid to a powder state The method according to claim 1,
When kneading the intestine, the method of powdering the intestine, characterized in that the processing of the powder of the crop selected from the edible crops and adding and kneading with a viscous agent The method according to claim 1,
Method of powdering the intestine, characterized in that the intestine is transformed into a solid in the form of noodle and then completely dried in the first drying step to solidify the intestine without the second drying step and then pulverize it immediately.
The method according to claim 1,
The method of powdering the intestine, which skips the first drying step and immediately freezes the intestine deformed in the form of noodles, and puts it in a freeze dryer to dry by vacuum drying. In the system that powders the selected bean paste from traditional doenjang, red pepper paste, cheonggukjang or ssamjang,
(1) Jang noodles manufacturing means having a conveyor moving in proportion to the rotational speed of the roller in a noodle-extracting device in a device which kneads the jang and compresses it with a roller to form a noodle;
(2) aeration-drying means which is mounted on a conveyor of Jang-guksu manufacturing means and receives a sheet whose form is changed to noodle-type when it is discharged from the roller, and dry the surface at room temperature;
(3) freeze-drying means for rapidly freezing and drying the noodle-type intestine on which the surface of the intestine noodles is dried in the air-drying means;
(4) enteric powdering system comprising a pulverizing means for finely pulverizing the intestine dried in the lyophilization means In the method of manufacturing powdered soy sauce from traditional soybean paste,
Compressing traditional doenjang dough with a roll of noodle-making means and extruding it into noodle form, and drying the extruded noodle-type doenjang through a ventilation-type drying panel, and grinding the dried and solidified doenjang To prepare a powder of soybean paste, and a step of preparing a powdered soy sauce by mixing the powder of seasoning to the powdered powder of miso and regrind into an ultra-fine powder of 200 nanometers or less, seasoning powder directly from the miso How to prepare soy. The method of claim 6,
Method of preparing seasoned powdered soy sauce directly from doenjang by solidifying the traditional soybean paste in the form of noodles by lyophilization method to make powdered doenjang and then mixing seasoning powder

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