KR101298226B1 - Manufacturing method of soybean source and soybean source manufactured by the same - Google Patents

Abstract

PURPOSE: A manufacturing method of a soybean mixing sauce is provided to manufacture a soybean mixing sauce with a clean and soft taste of soybeans while keeping the unique flavor of red pepper paste. CONSTITUTION: Soybeans are washed and soaked for 6-10 hours. 7-9 L of water, 0.8-1.2 L of soy sauce and 80-120 g of sugar are added to 1 kg of the soaked soybeans, and boiled down for 50-70 minutes. The boiled soybeans are pulverized with a pulverizer. 0.9-1.1 kg of pulverized soybeans, 400-600 g of ground beef, 900-1100 g of red pepper paste, 400-600 g of radish, 400-600 g of pumpkin, 400-600 g of onion, 100-150 g of leek, 150-250 g of Cheongyang red pepper and 150-250 g of ground garlic are added to 1 L of Dash water, and boiled down for 30-50 minutes. The radish, pumpkin, onion, leek and Cheongyang red pepper are cut into 0.3-0.5 cm size. The Dash water is manufactured by adding anchovy, kelp, radish, reek and onion to deep sea water, boiling and soaking.

Description

Method for manufacturing meso-bean bibimjang and meju-bean bibimjang manufactured therefrom {MANUFACTURING METHOD OF SOYBEAN SOURCE AND SOYBEAN SOURCE MANUFACTURED BY THE SAME}

The present invention relates to a method for producing bibimjang containing soybeans and meju bean bibimjang prepared therefrom, and more particularly, to prepare a meju bean bibimjang which can be intimately ingested by adding a soft taste of meju soybeans to the strong taste of the existing gochujang. It relates to a method and a soybean bibimjang produced therefrom.

Recently, due to an increase in women's entry into society, various eating out businesses for busy modern people are on the rise. Recently, various instant cooking products have been released to shorten the time and to satisfy the quality, nutrition, and taste, and various methods for the preparation of seasoning sauces that can be used for various dishes have been developed.

In particular, the globalization of Korean food has increased the interest and demand for traditional foods such as bibimbap, and various attempts have been made to manufacture bibimbapjang that can satisfy various levels of preference.

Gochujang is a traditional seasoning food, and it is the most common seasoning in the diet. It combines sweetness, sweet taste, and spicy taste to form a unique flavor. According to Jeungbo Forest Economy (에 山林 經濟), published in 1765, three horses made from soybean powder, three hops of red pepper powder, one glutinous rice flour, and soaked in jangjang and then ripened in the sun. The main ingredients and production methods of kochujang have been known in the literature from early on, and recently, improved kochujang production techniques by various methods have been newly attempted.

These improved kochujangs are developed for mass production in a faster way than traditional methods, which are long-term in accordance with the commercial production of kochujang or the expansion of the food service industry.They are replaced with cheap flour, barley, and sweet potatoes instead of glutinous rice. Attempts to produce gochujang by glycosylating enzymes have had many limitations in improving the unique flavor and taste of traditional gochujang.

On the other hand, soybeans are also called yellow beans or white beans depending on the shape or color. It is also known as meso bean because it is the most widely used to make meju, the basic material for making miso. As the most produced soybeans, sowing is planted at intervals of 40 ~ 50cm in 3 grains from early June to early July. It may also give manure of potassium carbonate. The best time to harvest is late October.

In terms of nutrition, it contains a lot of components such as lecithin, saponin, isoflavones, trypsin inhibitors, and the like. These ingredients have the effect of preventing constipation by lowering cholesterol in the blood, preventing obesity by inhibiting fat synthesis, activating bowel movements through intestinal action, and facilitating bowel movements. If you continue to eat yellow beans from a young age, the risk of adult disease is greatly reduced.

Meju beans are most often used to make soybean paste, soy sauce, and red pepper paste, which are made from meju. Tofu is made and eaten, and the sprouts are eaten as herbs. Slightly yellow soybean leaves are soaked in soybean paste or red pepper paste, soaked in pickles, and soaked in salted water, then dried and soaked in kimchi with various seasonings. Soaking and eating in Yulmu vinegar is known to prevent the absorption of sugar in the intestine and to inhibit the synthesis of fat in the body to prevent obesity. Rich in protein and carbohydrates, it is used to extract fat and use it as oil, or as a source of food for farm animals. Boiled white tae is also used as a bait for object fishing, which is used to catch large fish.

However, little is known about the method of directly using soybean soybean as a sauce or bibimjang.

The present invention is to provide a method for producing mebibean bibimjang as well-being food by adding the protein and mellow taste of meju beans while maintaining the unique flavor of red pepper paste by adding meju beans to the gochujang used as a conventional bibimbangjang.

In addition, the present invention is to provide a soybean bibimjang prepared according to the method for producing a soybean bibimjang of the present invention.

In order to solve the above problems, the present invention provides a method for producing a soybean soybean bibimjang, comprising the following steps:

(a) after washing the soybeans, called for 6-10 hours;

(b) 1 kg of soybeans soaked, mixed with 7-9 L of water, 0.8-1.2 L of soy sauce and 80-120 g of sugar, followed by cooking for 50-70 minutes;

(c) grinding the stewed soybeans into a grinder; And

(d) For 1 liter of ash, 0.9 to 1.1 kg of ground soybeans, 400 to 600 g of ground beef, 900 to 1100 g of red pepper paste, 400 to 600 g of radish, 400 to 600 g of zucchini, 400 to 600 g of onions, 100 to 150 g of green onion, cheongyang 150-250 g of red pepper and 150-250 g of liver garlic are boiled and then cooked for 30-50 minutes.

The radishes, zucchini, onions, green onions and cheongyang pepper can be used to cut to 0.3 ~ 0.5cm size.

The seawater is preferably prepared by boiling anchovies, kelp, radishes, green onions and onions in the deep sea water and boiling.

In the step (d) it can be prepared by putting 100 ~ 200g of avocado cut into 0.3 ~ 0.5cm size.

In addition, the present invention provides a soybean soybean bibimjang, characterized in that produced according to the method for producing soybean soybean of the present invention.

According to the method for producing soybeans of the present invention, cooked soybeans, beef, and various vegetables are mixed with red pepper paste, which is mainly used as a conventional bibimjang, while maintaining the unique flavor of red pepper paste, the protein and softness of the soybeans are added, as well as beef and various kinds. By adding vegetables, it is possible to produce bibimjang as a well-being food that can be consumed by anyone with a rich taste without the addition of a separate chemical seasoning ingredient.Bibimbang prepared in this way can be used as a sauce or bibimbap in various foods. A wide range of applications is possible.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention have led to the production of bibimbap which can be ingested by anyone by adding a softer, more protein flavor while maintaining the flavor of red pepper paste, based on the red pepper paste, which was previously used as the main raw material of various bibimbjang.

Accordingly, the present invention provides a method for producing soybean bibimbap, comprising the following steps:

(a) after washing the soybeans, called for 6-10 hours;

(b) 1 kg of soybeans soaked, mixed with 7-9 L of water, 0.8-1.2 L of soy sauce and 80-120 g of sugar, followed by cooking for 50-70 minutes;

(c) grinding the stewed soybeans into a grinder; And

(d) For 1 liter of ash, 0.9 to 1.1 kg of ground soybeans, 400 to 600 g of ground beef, 900 to 1100 g of red pepper paste, 400 to 600 g of radish, 400 to 600 g of zucchini, 400 to 600 g of onions, 100 to 150 g of green onion, cheongyang 150-250 g of red pepper and 150-250 g of liver garlic are boiled and then cooked for 30-50 minutes.

The step (a) is a first step for producing a soybean soybean bibimjang, a process called soybean soybean.

The soybeans are also called yellow beans or white beans depending on the shape or color, and are known as the most produced beans.

Mainly used to make meju to make soy sauce or miso, niacin, sodium, protein, sugar, retinol, beta-carotene, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin E, dietary fiber, Zinc, folic acid, phosphorus, lipids, iron, potassium, calcium, etc. are mainly contained.In particular, nutritional ingredients include lecithin, saponin, isoflavones, trypsin inhibitors, etc. It is known to have the effect of preventing obesity by inhibiting fat synthesis, inhibiting fat synthesis, activating the bowel movement through the action of the suit, and preventing constipation by facilitating bowel movements.

It is preferable to use soybeans that are not stored for too long, and to pick out rotten or too dark or soft areas and use only clean ones. First, the prepared soybeans are washed several times with clean water, and the washed soybeans are soaked in water and called for 6 hours to 10 hours, and the time called water can be appropriately adjusted within the above time range depending on the temperature or the state of the beans. If the soybean is called less than 6 hours, soy beans are too hard to eat, and if more than 10 hours, soybeans are too soft to fall off texture.

The step (b) is a step of cooking soaked soybeans, soaked soybeans, soy sauce and sugar in water, and then cooking in medium or low heat for cooking. It is usually advisable to use 7-9 liters of water, 0.8-1.2 liters of soy sauce, and 80-120 grams of sugar per kilogram of soybeans.

Cooking time varies depending on the intensity of the cooking fire, but it is preferable to cook for 50 to 70 minutes on a medium or low heat. Cooking can be slowly stirred in the middle to prevent the beans from burning or being pressed into the container during the process.

Step (c) is a step of crushing the stewed soybeans with a grinder.

Stewed soybeans can be used after being cooled to room temperature sufficiently, refrigerated, or immediately after being boiled. The grinder is not particularly limited as long as it is for food, and minjigi or a blender may be used.

Step (d) is a process of preparing bibimbjang by mixing beef, red pepper paste, and various vegetables in crushed meso beans and cooking them in water again.

In order to perform this step, water must first be prepared. Dried water is preferably prepared by boiling anchovy, kelp, radish, green onions and onions in water and boiling.

Although a conventional method for preparing re-water can be used, in the present invention, it is particularly preferable to produce re-water using deep sea water. Deep sea water generally refers to deep sea water deeper than 200m deep from the sea surface. Unlike ordinary sea water, since the sunlight does not reach and plankton and life cannot proliferate, the density of nutrients is high and the density according to the water temperature is high. There is no contaminant present in the surface seawater because it is not mixed with the surface seawater due to the difference. Mineral balance, rich in inorganic nutrients, which is very important for plant growth, and the balance of various minerals are present, and the cluster of water molecules for a long time under high pressure and low temperature It has characteristics such as aging maturation that is small grouped and matured with water having good permeability due to low surface tension. . As one preferred embodiment, the present invention uses deep water collected from the east coast, especially in the depth of 300 m or more near Dokdo.

As a preferred embodiment for the production of tangle water, put the collected deep water in a container, add anchovies, kelp, radish, green onions, onions, etc., and then heat with cooking fire to boil, reduce the fire for more than 10 minutes, then gourd It is possible to produce the non-beam length cooking ash of the present invention by filtering.

The crushed soybeans can be used immediately after grinding or refrigerated, but it is preferable to use them immediately after grinding, since there is a risk of corruption.

It is preferable to inject the crushed meju beans into 0.9 ~ 1.1kg based on 1L of water again, and when less than 0.9kg is added, the flavor of the soybeans in the bibimjang is very weak. In this case, there is a problem that the bean taste becomes too strong in the bibimbyeonjang.

Beef is preferably used by grinding, and can be ground similarly to grinding of soybeans. Beef used is not limited to the site, but preferably can be used for stewed foods.

Crushed beef is preferably added at 400 ~ 600g based on 1L of water again, when less than 400g can not be fully exerted the effect of the rich taste of beef, if the input is more than 600g of bibimjang beef ingredients There is a problem that is too large to damage the texture and overall flavor.

Kochujang may be prepared directly according to the traditional kochujang method, or any of those on the market.

The content of kochujang used is added to 900 ~ 1100g per 1L of water again, when the content is less than 900g, the color and overall flavor of the bibimbjang becomes too weak, and when the amount exceeds 1100g, the taste of kochujang is too strong. have.

Bibijangjang of the present invention is used by adding a variety of vegetables in addition to the soybean, beef, gochujang. In a preferred embodiment the vegetables may be radishes, zucchini, onions, leeks, cheongyang pepper, garlic.

Vegetables other than the garlic is preferably used by cutting the appropriate size, preferably horizontal and vertical size of about 0.3 ~ 0.5cm when used, in the case of garlic it is preferable to use liver garlic.

The radish is added in 400 ~ 600g per 1L of water again, if the content is less than 400g, there is a problem of some odor and smell in the bibimjang, if it exceeds 600g, the radish in the bibimjang produced by the moisture of the radish itself The problem arises, in which the water layers coming from are generated.

Pumpkin is added to 400 ~ 600g per 1L of water again, when the content is less than 400g, the sweetness is slightly reduced in the bibimjang, if the exceeding 600g there is a problem that the flavor of the pumpkin is too strong in the bibimjang.

Onion is added to 400 ~ 600g per 1L of water again, if the content is less than 400g, there is a problem of some scent and smell in the bibimjang, if it exceeds 600g the pungent taste of onion becomes too strong, onion itself Due to the moisture of the bibimjang produced a problem that the water layer from the onion occurs.

The leek is added to 100 ~ 150g per 1L of water again, if the content is less than 100g, there is a problem that some odor and smell in the bibimjang, if it exceeds 150g the leek in the bibimjang produced by the moisture of the leek itself The problem arises, in which the water layers coming from are generated.

Cheongyang pepper is added to 150 ~ 250g per 1L of water again, if the content is less than 150g there is a problem that some odor and smell in the bibimjang, if exceeding 250g the problem that the spicy flavor peculiar to cheongyang pepper is too large have.

Liver garlic removes various odors of bibimjang and improves the overall flavor. Liver garlic is added in 150 ~ 250g per 1L of water again, if the content is less than 150g, there is a problem that some odor and smell in the bibimjang, if the excess exceeds 250g, a problem that the garlic-specific aroma becomes too large.

In addition, in step (d) of the present invention, avocado may be further added in order to improve the flavor of the prepared non-beam field, and to improve the preservation of the prepared non-beam field.

Avocados are also known as crocodile boats because of their rugged shells, such as the crocodile's back. Mexico and South America are native, and the flowers are characterized by inflorescences. It is mainly cultivated for edible use. Fruits are greenish brown, purplish black, etc., round, elliptical or pear-shaped, 10-15cm long.

The avocado pulp used in the present invention is buttery, soft yellow, with a unique scent. Known as the most nutritious fruit, it contains about 30% fat, large amounts of carbohydrates and proteins, and is high in vitamins. It is commonly used as a cooking ingredient, such as making sauces or salads, and is often used for bread or avocado oil.

In particular, the fruit of the avocado is known to have antimicrobial properties, the inventors of the present invention focuses on the antimicrobial properties of the avocado fruit, without using a separate chemical preservatives, using natural avocado fruit to improve the preservation of the bibimjang of the present invention Now.

Avocado fruit can be cut and used to the size of about 0.3 ~ 0.5cm as in the case of the vegetable, preferably added in 100 ~ 200g per 1L of water again. If the content is less than 100g can not greatly expect the preservation of the bibimjang, if it exceeds 200g there is a problem that aroma unique to avocado is expressed too strongly in the bibimjang.

The soybean bibimjang may be prepared by the method described above, therefore, the present invention provides a soybean bibimjang, characterized in that produced according to the method for producing a soybean bibimjang of the present invention.

The prepared soybean bibimbang has a merit that anyone can easily consume because the texture and flavor is more improved from the taste of Cheonpyun uniform red pepper paste.

In addition, the soybean soybean bibimjang of the present invention may be directly cooked and serviced in a restaurant, and may be provided as an instant food packaged in a plastic container, a pouch, and the like after being prepared in a facility equipped with a separate sanitary facility.

Hereinafter, the present invention will be described in more detail with reference to examples. The following examples are intended to illustrate the preferred embodiments of the present invention in more detail, and therefore the scope of the present invention is not limited to the following examples.

[ Example ]

Example  One

1 kg of soybeans were washed with water and soaked for 6 hours. To 1 kg of soybean soybeans, 1 L of soy sauce, 100 g of sugar, and 8 L of water were added and boiled on low heat for 1 hour.

Anchovies, kelp, radishes, green onions, onions in 3L of water and boiled, and then reduced the fire weakly for another 10 minutes to prepare the water again. The soaked red water was filtered out and used.

The prepared stewed soybeans were roughly ground in minchi, and the beef was also ground in roughly the same as soybeans in minchi. Radishes, zucchini, onions, green onions and cheongyang pepper were cut into pieces 0.5 cm long and 0.5 cm long. Garlic was prepared by grinding.

1 kg of pulverized soybeans, 1 kg of crushed soybeans, 500 g of ground beef, 1 kg of red pepper paste, 500 g of cut radishes, 500 g of cut pumpkin, 500 g of cut onions, 100 g of cut leeks, 200 g of shredded red pepper, and 200 g of ground garlic Added and boiled over strong fire. When the ingredients began to boil, the fire was lightly controlled and boiled for 40 minutes. Additional salt and pepper was seasoned and then boiled for 10 minutes to complete the bibimjang.

Example  2

Bibimb length was prepared in the same manner as in Example 1, except that deep seawater collected at a depth of 300 m or more near Dokdo was used instead of water.

Example  3

Bibeam field was prepared in the same manner as in Example 1, except that 200 g of avocado fruit, which was cut, was further added to 1 L of the prepared again water.

Comparative example  One

Bibimbald was prepared in the same manner as in Example 1, except that 0.5 kg of crushed soybeans were added to 1 L of the prepared re-water.

Comparative example  2

Bibimbald was prepared in the same manner as in Example 1, except that 1.5 kg of pulverized water was added to 1 L of the prepared dar water.

Experimental Example

Functionality evaluation and preservation evaluation were performed about the soybean bibimbal field prepared from Examples 1 to 3 and Comparative Examples 1 and 2.

The sensory evaluation was performed by 20 panelists over 10 years of age to evaluate the color, aroma, and various tastes of the prepared bibimjang, and scored 1 to 10 points (Table 1).

Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Color 9.2 9.4 9.3 6.6 7.1 incense 8.8 9.1 9.2 7.2 7.6 Protein taste 9.1 9.0 9.5 6.3 8.3 Hot 6.7 6.8 6.5 7.6 4.3 Sour taste 3.2 3.0 2.4 4.4 3.6 Salty taste 2.6 2.4 2.1 4.2 2.9 sweetness 4.5 4.2 5.3 3.2 6.8 Holistic flavor 8.8 8.7 9.5 6.2 6.5

As shown in Table 1, in the case of bibimjang prepared within the content range of each component of the present invention, the color, aroma, protein taste was superior to Comparative Example 1 and Comparative Example 2, spicy taste, sour taste In salty, sweet taste, the average taste was confirmed to have a good overall flavor.

Next, the preservation evaluation was to examine the change in appearance, odor and taste of the bibimbal field with the passage of time with the prepared bibimbal field at room temperature (Table 2).

Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 1 day Exterior clear clear clear clear clear incense clear clear clear clear clear flavor clear clear clear clear clear 3 days Exterior clear clear clear clear Delamination incense clear clear clear clear Outbreak flavor clear clear clear clear A bit sour 5 days Exterior Delamination Delamination clear Delamination Layer separation incense Outbreak Outbreak clear Outbreak Bad smell flavor A bit sour A bit sour clear A bit sour Sour strong 7 days Exterior Layer separation Layer separation clear Layer separation Color variations incense Bad smell Bad smell clear Bad smell Bad smell flavor Sour strong Sour strong clear Sour strong Bad taste

As shown in Table 2, in the case of Examples 1 to 3 and Comparative Example 1 it can be seen that there is no significant difference in the appearance, aroma and taste of the bibimjang even after 5 days at room temperature. This seems to be due to the low content of soybeans. In particular, in the case of Example 3 containing avocado was confirmed that no change until the 7th day. However, in the case of Comparative Example 2 having a high content of soybeans, a change occurred from the third day, and it was confirmed that the upper limit was almost the seventh day.

Claims (5)

Method for producing a soybean soybean bibimjang, comprising the following steps:
(a) after washing the soybeans, called for 6-10 hours;
(b) 1 kg of soybeans soaked, mixed with 7-9 L of water, 0.8-1.2 L of soy sauce and 80-120 g of sugar, followed by cooking for 50-70 minutes;
(c) grinding the stewed soybeans into a grinder; And
(d) For 1 liter of ash, 0.9 to 1.1 kg of ground soybeans, 400 to 600 g of ground beef, 900 to 1100 g of red pepper paste, 400 to 600 g of radish, 400 to 600 g of zucchini, 400 to 600 g of onions, 100 to 150 g of green onion, cheongyang 150-250 g of red pepper and 150-250 g of liver garlic are boiled and then cooked for 30-50 minutes.
The method of claim 1,
The radish, zucchini, onions, green onions and cheongyang pepper is characterized in that the cut to 0.3 ~ 0.5cm size.
The method of claim 1,
The seawater is anchovy, kelp, radish, green onions and onions in the deep sea water and boiled, characterized in that the method is prepared by boiling.
The method of claim 1,
The step (d) is characterized in that it further puts 100 ~ 200g avocado cut into 0.3 ~ 0.5cm size.
A soybean bibimjang, which is prepared by the method of any one of claims 1 to 4.