KR101317944B1 - The novel manufacturing method of low salted soybean paste - Google Patents

Abstract

The present invention relates to a method for producing low-salt miso, and more particularly, mixing and fermenting a Korean bacterium to a crushed or crushed soybean raw material; Mixing and chopping the soybean fermented with the soybean fermented product with low salt and a small amount of water than conventional soybean paste preparation; Pressing the mixture with a pressing plate to mature at room temperature to prepare low-salt miso; The low-salt miso consists of heating sterilization or injecting alcohol, and according to the present invention, by using only soybean, salt, and soybean ingredients, which are the base of soybean paste, the enzyme titer is improved through fermentation of compressed soybeans in a short period of time. It can produce low-salt miso with excellent taste quality and improve productivity, and can effectively control abnormal fermentation of miso during storage and distribution through heat sterilization or alcohol input.

Description

New manufacturing method of low salt miso {TH N NOVEL MANUFACTURING METHOD OF LOW SALTED SOYBEAN PASTE}

The present invention relates to a method for producing low-salt miso, and more particularly, to a method for producing low-salt miso with excellent taste quality using only soybean, salt, and Korean bacteria, which are the basic raw materials of miso, in a single step and short-term fermentation. will be.

Doenjang, which is sold and sold in Korea and abroad, is prepared by adding 10 ~ 15% of high concentration salt when manufacturing doenjang for the purpose of long-term storage and distribution to prevent abnormal fermentation during fermentation, and in the case of traditional Korean doenjang A concentration of up to 20% may be added. Doenjang is one of Korea's representative traditional foods that are nutritionally superior or have high salinity, which can lead to high blood pressure, cardiovascular disease, and kidney disease.

In the dietary culture, the importance of a healthy table is being emphasized, and more and more people are trying to reduce their salt intake during meals. Recently, ramen, at the national level, is being used to prevent overdose, which threatens the health of the people. It is actively promoting the reduction of sodium, especially in foods with high salt content such as kimchi and kimchi.

Therefore, the necessity of developing low-salt miso for healthy soybean intake has been raised, and to complete the development, it is required to develop a technology that can prevent abnormal fermentation during fermentation, aging, storage and distribution of miso when reducing the amount of salt added. come.

Prior to the research and development, the present inventors checked the recognition of raw materials and ingredients of doenjang through the FGD (Focused Group Discussion) survey (4 groups of 7 people, total 28 people). The core ingredients of doenjang were soybean and salt, and when selecting doenjang, the involvement of these two ingredients was high. Other additional ingredients such as red pepper, jujube, barley flour, straw, and cauldron The individual's level of recognition was confirmed to be different.

Therefore, when manufacturing low-salt miso, first of all, it is important to secure the quality with the basic ingredients such as soybean, salt, and Korean ginseng and to taste the miso. In addition, it can be manufactured and utilized in various kinds of miso.

In this regard, when looking at the conventional development technology to solve the difficulty of manufacturing low-salt miso, 'Miso using organic acid-treated soybean and its manufacturing method (Korea Patent Publication 2010-0123039)' even if not mixed with other extracts in Meju The soybeans used are called organic acids, which soften the tissue of the soybeans, thereby promoting the growth of strains and activating the accumulation of fermentation metabolites, resulting in better taste and aroma and lower salt concentration than doenjang prepared in the conventional way. The development of doenjang but had the disadvantage that it takes a long step to fermentation and ripening.

On the other hand, in the method of manufacturing a low-salt functional miso shortened manufacturing process (Korea Patent Registration 10-0869407-0000) in the dried state crushed Korean Meju pour water and fermented, and then fermented meju, salt, Cheongju And aged with red pepper seed powder and aged for 5 to 8 days, and then stored at a low temperature of 0 ~ 3 ℃ aging in a single step for a short time, but it is characterized in that the cheongju and red pepper seed powder is added during the doenjang manufacturing process.

In the Republic of Korea Patent Publication 2011-0052819 is not a low salt fermentation, but the soybeans are cracked or crushed to form cracks on the surface of the soybean and increase the surface area to shorten the dipping and cooking time, and to activate the enzyme of the bacterium, the aging time compared to the conventional manufacturing method There is a shortening.

In addition, 10-2011-54671 is a method of preparing low-salt miso by adding wheat flour as a material, and 10-1997-25430 is a method of producing low-salt miso prepared by adding wheat flour. Methods are disclosed in 10-2001-90217 and 1999-79009, respectively, all of which relate to techniques for adding food ingredients other than soybeans.

As can be seen from the prior art, it can be said that there is a lot of difficulty in producing low-salt doenjang which has excellent taste quality and long-term quality only with a short-term aging process using only soybean, salt and Korean bacteria which are basic ingredients of doenjang. have.

Therefore, an object of the present invention is to provide a novel low salt soybean paste manufacturing method having high productivity and excellent taste quality through a single stage of short-term aging process using only beans, salt and Korean bacteria which are the basic ingredients of miso.

The object of the present invention is to use in the raw material of the soybean or crushed soybean powder, and then inoculated with a single soybean raw material for 2 to 3 days fermentation empire; The soybean fermented rice cooked after the increase in steam and the salt of low salt is preferably added at a salt level of 3 to 10%, and mixed with a water content of 40 to 60% based on a smaller amount of water than conventionally. Chopping to 15 mm and then inserting it; Pressing the mixture with a pressing plate to prepare low-salt miso, preferably by aging at room temperature for 1 to 3 weeks; The low salt soybean paste prepared above is achieved by thermal sterilization at 60-80 ° C. or preferably comprising 1-5% alcohol.

The present invention has the effect of increasing the enzyme titer through fermentation into a crushed or crushed soybeans, which is sufficient to ripen miso in a short period of time, by adding a small amount of moisture than conventional doenjang to prevent the propagation of various bacteria, taste The amino acid components that do not prevent spillage from the fermented soybean paste are not only separated from the fermented soybeans, but also the mixing of moisture and salt to the inside of the soybean through the chopping process to improve the taste quality as well as using the pressing plate during the ripening period. It prevents browning and abnormal fermentation by preventing contact with air. In addition, by controlling the microbial growth through heat sterilization or alcohol injection of the matured doenjang has an excellent effect of no quality change during storage.

1 is a diagram for explaining a process according to a preferred embodiment of the present invention.

Specific embodiments of the present invention will be described in more detail with reference to the accompanying drawings and the accompanying drawings [FIG. 1], but the following examples are presented only to more easily understand the present invention, and the scope of the present invention is not limited thereto. It should not be construed as limited to.

For example, although the raw soybean used in the present invention is limited to soybean, a botanical soybean seed is used in addition to soybean, or salt is used for salt control, but any salt other than sun salt is used in the present invention. It does not limit the scope of rights.

Soybeans that can achieve the object of the present invention, watermelon, milk, pearl, cheontae, black beans, black, frosted, yellow beans, gangnam beans, eastern, peas, small beans, soybeans, mouse eye beans can be selected have.

However, in the case of salt, even if any one of refined salt, baked salt, bamboo salt, rock salt, lumber salt, and toppan salt is used, the object of the present invention is not impaired.

Step 1: Squeezed  Preparation of Meju from Soybeans

The well-selected soybeans were squeezed to a thickness of 5 to 15 mm, washed, and then immersed at room temperature for 6 to 15 hours to obtain a water content of 45 to 60%. After immersing the soybeans, the water was increased for about 2 hours, and cooled to 30 to 40 ° C., which mixed 0.1-1.0% of the Korean soybean powder with 0.1-1.0% of the soy flour. The mixture was fermented at 30 to 40 ° C. for 2 to 3 days, and then the moisture content and protease enzyme titer were measured to check the quality of the fermented product.

As a result, the water content was 30-50% and the protease titer was 150-300U. Using the fermented product, according to the following second step, low-salt miso (Comparative Example 1) and low-salt miso (Comparative Example 2) added with other materials were prepared according to the salinity of the present invention low-salt miso and commercially available miso.

On the other hand, as an embodiment of the present invention, even when using the pulverization treatment of soybeans divided into 2 to 10 equal parts, the experimental results are similar, so the description of the effect is omitted in the present invention.

Step 2: Low salt  Preparation and Aging of Miso

To the soybean fermented product obtained in Example 1, water was added so that the salt content was 5 to 10% by weight and the salt soybean was added to the chilled soybean rice and the salt was 1 to 10 times by weight. . Salt and water were mixed evenly so as to penetrate the soybean, and then chopped to a size of 5 to 15 mm and inserted into a aging container. The pressing plate, which is 10-50% of the weight of the doenjang which was inserted on the top of the doenjang, was pressed to block the surface in contact with air and to ripen.

At this time, until the ripening step of the miso, only soybeans, Korean bacteria and salt were used. Accordingly, there is an advantage that can be manufactured 100% soybean paste is traditionally the most basic. However, after the ripening step, various kinds of miso can be made by adding other substances. For example, as described below, raw materials are added without restriction depending on the purpose, such as adding alcohol for sterilization or adding red pepper powder, anchovy powder, or grain materials such as rice, barley, buckwheat, and wheat to taste. It can be used in various ways.

After aging for 10 days at room temperature (10 ~ 30 ℃) after measuring the degree of maturation (amino nitrogen content, mg%) of doenjang and taste to confirm the quality to finish the ripening in the following examples According to the sterilization process. The change over time of the amino nitrogen content (mg%), which is an indicator that can measure the degree of ripening of doenjang during the ripening period, is shown in [Table 1].

3rd step: Low salt  Sterilization of miso and alcohol addition

Doenjang which has been aged according to the second step is sterilized at 60-90 ° C. for 15-60 minutes, cooled to 50 ° C. or less, and 1 ~ 3% of alcohol is added to the weight of miso. At this time, the input alcohol may include all raw materials containing alcohol, such as, for example, Takju, Yakju, sake, fruit wine, shochu, general distilled spirits and other alcoholic beverages. Heat sterilization inactivated the enzymes and microorganisms and added alcohol to minimize changes in quality during storage and distribution. Doenjang, which had been added to alcohol, was refrigerated and stored at 10 ℃ low temperature for more than 9 months. Experimental results of confirming the change in the quality of the present invention low salt miso during storage are as shown in Table 1 above.

compare Example  1: Preparation of Doenjang Aged with Traditional Salinity

But using a appyeon soybean fermented product produced by the invention described in Example 1 to prepare a paste according to the salinity (10-15%) depending on the production method of the paste to commercially available salts. The overall process of inserting, ripening and sterilizing was the same as the low salt miso manufacturing method described in the second and third steps. In other words, the amino nitrogen content was measured during the aging period with only the salinity as shown in [Table 2]. As a result, since the rate of ripening doenjang of the present comparative example is slow in the same environment, ripening was completed at the point where amino nitrogen content is similar.

compare Example  2: by adding other materials Low salt  Preparation of Aged Miso

In this comparative example, the fermented raw material was prepared by washing rice, barley, and wheat to be used as a substitute for soybean paste in soybean paste, immersing for 1-2 hours, and then cooking for about 2 hours. Into the compressed soybean fermented product prepared in Example 1 of the present invention, 1-10 times the grain weight (rice, barley, wheat rice) is added to the salt so that the salt content is 5-10%, and the water content is 45-60. Water was added so as to be% to carry out under the same salinity and moisture conditions as in Example 2.

Similarly, salt and water, fermented products and rice are mixed well, and then choked and put in a maturing vessel and pressed with a pressure plate for 10 days at 10 ~ 30 ℃, quality changes and simple sensory test. The sensory test was conducted on 10 researchers belonging to the company, and the test results are shown in [Table 3].

When the grains other than soybeans were used for the doenjang, the ripening speed of the doenjang was slow and the taste was sweeter and softer than the conventional doenjang, and the relative overall taste symbol was low. According to the types of grain rice used, soybean> soybean + rice> soybean + wheat> soybean + barley.

Experimental Example  1: invention Low salt  Sensory test of miso

Sensory test of low-salt miso prepared by the method of Example 1 of the present invention was carried out in a one-to-one individual interview with the method of Comparative Example 1, that is, the conventional high-salt doenjang prepared. The subjects were married women aged 30-54 years old who lived in Seoul. The total number of household grocery buyers was 300. The results showed that the soybean paste prepared with low salt of the present invention showed a higher preference in overall taste as shown in [Table 4]. .

As described above, the present invention has the effect of providing a new low-salt miso using only soybean, salt, and Korean bacteria, and can be manufactured in a short period of time. It is a very useful invention in the fermentation industry because it has an excellent effect to maintain.

Claims (10)

Fermentation empire by inoculating the bacteria in the raw material with the increase in the crushed or crushed soybeans; Mixing the soybean paddy and chilled low salt and water with the soybean fermented product obtained in the above step after cooking; Chopping the mixture obtained in the step and then feeding the mixture; A method of producing low-salt miso comprising the step of aging the inserted mixture 1 to 3 weeks and the step of heating sterilization or alcohol to the aging in the step.
The method of claim 1, wherein the soybean comprises at least one of soybeans, watermelon, milk, pearl, blue, black, black, frost, yellow, green beans, eastern, peas, peas, beans, and eye beans. Salt is a salt production method of low-salt miso containing at least one of refined salt, sun salt, roasted salt, bamboo salt, rock salt, lumber salt, toppan salt.
The method of claim 1, wherein up to the aging step, the soybean, Korean bacteria and salt are used.
The method of claim 1, wherein the injection is a low salt soybean paste manufacturing method characterized in that the carried out under 4 5 ~ 60% moisture conditions.
The method of claim 1, wherein the mixing of the low salt salt and water is 3 to 10% by weight of low salt.
The method of claim 1, wherein the aging of the low-salt miso, characterized in that the aging in a single step.
The method of claim 1, wherein the ripening is aged at a temperature of 10 ~ 45 ℃. The method of claim 1, wherein the sterilization method of producing low salt miso, characterized in that the thermal sterilization of 60 ~ 90 ℃ or 1-5% alcohol injection method.
The method of claim 1, wherein the aging is carried out by pressing the mixture with a pressing plate to cut off air to ripen, characterized in that the fermented.
Low-salt miso prepared by the method according to any one of claims 1 to 9.

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