KR101429824B1 - Manufacturing method of the buckwheat doenjang - Google Patents

Abstract

The present invention relates to a method for producing buckwheat doenjang. More particularly, the present invention relates to a method for producing soybean meal, which comprises mixing and soaking buckwheat rice before immersing soybeans in water, draining water after a certain period of time, mixing the soybeans and adding buckwheat rice, Salt and water to the buckwheat doenjang.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing buckwheat doenjang,

The present invention relates to a method for producing buckwheat doenjang. More particularly, the present invention relates to a method for producing soybean meal, which comprises mixing and soaking buckwheat rice before immersing soybeans in water, draining water after a certain period of time, mixing the soybeans and adding buckwheat rice, Salt and water to the buckwheat doenjang.

Traditional soybean paste is a typical fermented food fermented and aged by using soybean as its main raw material. It has its unique flavor and is used as an important seasoning in our table as well as past, and has been recognized as a nutritious food. Currently, domestic doenjangs are classified into conventional miso and modified miso depending on the manufacturing method. As the taste of consumers is diversified, products are actively developed in terms of differentiation of raw materials. In terms of raw materials, there is a tendency to prefer domestic raw materials, and functional products are preferred to fermented food products with added functionalities.

Buckwheat is a food ingredient that is popular in recent years. It is rich in protein, carbohydrate, potassium, folic acid, magnesium, fiber, and 8 essential amino acids to help maintain the nervous system and reduce cholesterol in the blood Also, buckwheat corrin can help relieve hangovers. In addition, rutin, a representative component of buckwheat, is a type of flavonoid glycoside which is known to strengthen blood vessels and exhibit good efficacy in hypertensive patients.

Buckwheat is made mainly of noodles, rice cakes, and roasted noodles. Buckwheat flour contains essential amino acids that are insufficient in other grains. Especially, it is a good raw material with excellent efficacy such as prevention of arteriosclerosis because it contains a lot of vitamin B and is more nutritious than rice and barley. However, if buckwheat powder is used in miso, the process of adding buckwheat powder is troublesome.

The inventors of the present invention have found that the production efficiency can be increased by shortening the pretreatment and preparation process of raw materials by using buckwheat rice as a raw material and mixing and emulsifying the soybean with the soybean.

Accordingly, it is an object of the present invention to provide a method for producing buckwheat doenjang, which uses raw materials of buckwheat to differentiate the raw materials, while improving production efficiency.

In order to achieve the above object, the present invention provides a process for producing soy sauce, comprising the steps of immersing soybeans in a state in which the soybeans are immersed in water after immersing the soybeans in water, removing water, step; Emulsifying a mixture of the buckwheat rice and soybean; Mixing and chopping the soybeans by adding rice flour to the mixed rice of buckwheat rice and soybean produced in the empire stage; Aging the mixture at room temperature; And sterilizing the prepared buckwheat doenjang.

The present invention can improve the potency and aging of enzymes by mixing, immersing, growing and emulsifying the raw materials of buckwheat, which have various effects, with soybeans, thereby shortening the ripening period. By unifying the pretreatment facilities and processes for each raw material without separately The process can be made more efficient.

1 is a process diagram for producing buckwheat miso as a preferred embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

The present invention relates to a method for producing soy sauce, comprising the steps of: mixing soybeans with buckwheat rice, immersing the soybeans in a state in which the soybeans are immersed in water after immersing the soybeans in water; Emulsifying a mixture of the buckwheat rice and soybean; Mixing and chopping the soybeans by adding rice flour to the mixed rice of buckwheat rice and soybean produced in the empire stage; Aging the mixture at room temperature; And sterilizing the prepared buckwheat doenjang.

Hereinafter, the method for producing buckwheat doenjang according to the present invention will be described step by step.

Step 1: Buckwheat rice and  Soybean Mixed immersion  And increase

The soybeans are washed through a washing step to remove foreign substances from the soybeans, and three times as much water as the soybean is weighed and then immersed. After soaking the soybeans for a certain period of time, buckwheat rice is added to the soybeans in the soaked state to immerse them in the soybeans. Preferably, after soaking the soybeans for 6 to 14 hours, the washed buckwheat rice of 5 to 40% of the total weight of the raw soybeans may be added while the soybeans are immersed 5 to 30 minutes before the water is drained. After the water is drained, use steam to mix the soybeans and buckwheat rice together.

Step 2: Buckwheat rice and  Mix of soybeans Augmentation  Empire

The mixture of soybean and buckwheat rice produced in the first step is finally inoculated with an emulsion.

Preferably, the mixture of the buckwheat rice and the soybean is cooled to 40 캜 or lower, and then the final yield, which can be obtained by a conventional method, is inoculated at 0.01 to 3% of the original weight. It is fermented for 2 ~ 3 days at a temperature range of 27 ~ 40 ℃ and emulsified.

Step 3: Preparation and maturation of buckwheat doenjang

The rice blended with the buckwheat rice and soybean produced in the second step is added with rice gruel, mixed, chopped and inserted, and the rice gruel is aged.

Supplements, for example, use soy sauce as a carbohydrate source.

Preferably, 20 to 40% by weight of the mixture of buckwheat rice and soybean produced in the second step, based on the total weight of doenjang, comprises 1 to 20% by weight of soy sauce, 7 to 15% by weight of salt, and purified water 47 -55% by weight.

Thereafter, the mixture is stirred so that all the raw materials are evenly mixed, chopped to a size of 5 to 20 mm, and immersed in the aging vessel. It is preferable to put the press plate or mulberry salt on the surface of the inserted doenjang to meld it within 35 days at room temperature to block oxygen.

The salt may include one or more of salt, salt, salt, salt, and salt.

In order to realize the taste of the conventional miso, the cheonggukjang, the chungkukjang powder, the Korean meju powder, the modified meju, and the like may be further added, but the present invention is not limited thereto.

Step 4: Sterilization of the prepared buckwheat soybean paste

The buckwheat doenjang prepared in the third step is sterilized. For example, the buckwheat soybean paste can be sterilized by heating, more specifically, it can be heat-sterilized at 60 to 80 ° C for 20 to 30 minutes.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood, however, that these Examples are provided so that the scope of the present invention is not limited thereto.

[ Example  ]

Example  One: Buckwheat rice and  Soybean Mixed immersion  And increase

After washing the soybeans, the soybeans were washed three times as much as the weight of soybeans and immersed in water for 6 to 14 hours. After 5 to 30 minutes of draining, the soybeans were washed 5 to 40% One buckwheat rice was added and dipped, and then the water was drained. After the water was drained, steam was used to increase the temperature.

Example  2: Buckwheat rice and  Mix of soybeans Augmentation  Empire

After the mixture of buckwheat rice and soybean was cooled to 40 캜 or lower, the final amount available by conventional methods was inoculated at 0.01 to 3% of the original weight. A mixture of buckwheat rice and soybeans was prepared at the temperature range of 27 ~ 40 ℃ for 2 ~ 3 days.

A mixture of soybean curd, buckwheat rice, a mixture of soybean curd and buckwheat rice, and a mixture of soybean and buckwheat rice were measured for protease and amylase. A mixture of soybean curd, buckwheat rice curd and soybean curd and buckwheat rice curd As a control. The results are shown in Table 1 below.

Analysis of protease and amylase of soybean curd, buckwheat rice, soybean curd and buckwheat rice, and mixture of soybean and buckwheat rice division Protease titer Starch enzyme titer Control
Soybean curry 306 467 Buckwheat rice grains 103 390 Soybean curry
+ Buckwheat rice grains 215 432 Example 1 Soybean and buckwheat rice
Mixed juggler 282 573

As the result of enzyme activity measurement, soybean curd had the highest proteinase activity because it contains protein source, and the proteinase showed the lowest activity of buckwheat rice. A mixture of soybean and buckwheat rice mixed with soy sauce and buckwheat rice husk was mixed with soy sauce and buckwheat rice. The soy sauce and buckwheat rice husk were mixed with 3: It was analyzed that the activity of decomposition enzyme and starch degrading enzyme were all high.

Soybean has high moisture content and relatively low water evaporation rate than buckwheat rice, which is favorable for fungi growth and enzyme secretion. But buckwheat rice has lower initial moisture content than soybean and fewer particles, It is considered that the amount of fungus proliferation and enzyme secretion is small.

Therefore, in order to obtain high enzyme activity in the production of soybean paste using buckwheat rice, it was found that emulsion of soybean and buckwheat rice was more effective in increasing enzyme titer than that of emulsion of soybean and buckwheat rice.

Example  3: Preparation and maturation of buckwheat doenjang

In order to use it as a rice cake, the soybean was washed through a washing step to remove foreign substances from the soybeans, and 3 times as much water as the soybeans was added thereto. The soybeans were immersed for 6 to 14 hours to remove water. Respectively.

1 to 20% by weight of soybeans, 7 to 15% by weight of salt and 47 to 55% by weight of purified water were added to 20 to 40% by weight of the mixture of soybean and buckwheat emulsified in Example 2, based on the total weight of soybean paste. Respectively. The mixture was agitated so that all the raw materials were mixed thoroughly, chopped to a size of 5 to 20 mm, and immersed in the aging vessel. On the surface of the added doenjang, the plate or mush salt was placed on the surface to block oxygen and aged at room temperature for 35 days.

In order to investigate the optimum aging condition, the amino acid nitrogen content was measured to compare the ripening quality. Amino nitrogen content is an indicator of the degree of ripening of miso, and it is an important index to determine the completion time of ripening.

The results of the comparison of the aging quality with the soybean paste prepared in Example 2 using the soybean paste prepared with the mixture of the buckwheat rice husk and soybean curd prepared in Example 2 were also shown in Table 2 below.

Changes in Amino-Nitrogen Content (mg%) According to the Aging Days of Doenjang Miso aging
Elapsed days (days) Amino nitrogen content (mg%) Control The buckwheat miso of the present invention One 228 253 8 500 527 24 532 589 35 587 662 45 663 720

In order to analyze the aging quality according to the amino nitrogen content, ten amino acid nitrogen contents of doenjang were investigated by ten researchers at a company scale, and the results are shown in Table 3 below.

Sensory evaluation of doenjang by amino nitrogen content Amino nitrogen
Content (mg%) First taste Savory taste Sensual characteristic 228 2.3 2.8 Very fragrant flavor, strong salty taste.
The taste of steamed beans. 500 3.4 3.2 There is not enough savory taste. 532 3.6 3.6 There is not enough savory taste. 587 3.7 3.9 It is weak but has a weak intensity. 662 3.9 4.2 It is refreshing and refreshing. 720 3.8 4.0 I have a bit of an aftertaste.

As a result of measuring the amino acid nitrogen content of the fermented soybean paste according to the present invention, the content of amino nitrogen in the fermented soybean paste prepared according to the present example was higher than that of the control fermented soybean paste It was confirmed that the decomposition efficiency and the degree of aging were high. In order to compare the optimum aging quality, the amino acid nitrogen content (mg%) was determined by the sensory evaluation with buckwheat soy sauce, and the taste quality of soybean paste with amino nitrogen content of 662 mg% was the highest. Although 45 days old soybean paste was analyzed to have the highest amino nitrogen content, sensory evaluation showed that the preference of fresh taste was high but that of after taste was slightly decreased due to sensory characteristics.

As described above, the present invention can shorten the pre-treatment and manufacturing process of raw materials by using the buckwheat rice as a raw material, and can increase the production efficiency by shortening the aging period by mixing and emulsifying the soybean with the mixture And it is a useful invention for suggesting a process efficiency improvement in applying a variety of cereal raw materials to the manufacture of miso.

Claims (9)

Mixing the soybeans with the buckwheat rice after immersing the buckwheat rice in a state in which the soybeans are immersed in the soybeans before the water is dipped, removing the water, and then adding the soybean and the buckwheat rice together;
Emulsifying a mixture of the buckwheat rice and soybean;
Mixing and chopping the soybeans by adding rice flour to the mixed rice of buckwheat rice and soybean produced in the empire stage;
Aging the article; And
Sterilizing the aged article in the aging step;
≪ / RTI > The method according to claim 1,
Wherein the mixing step comprises immersing the buckwheat rice in an amount of 5 to 40% of the total weight of the raw soybeans in a state that the soybeans are immersed in the buckwheat flour for 5 to 30 minutes after the water is dipped for 6 to 14 hours, A method for producing doenjang. The method according to claim 1,
Wherein the empire is performed by inoculating a mixture of the buckwheat rice and soybean in a final concentration of 0.01 to 3% based on the weight of the original rice. The method according to claim 1,
Wherein the emulsion is fermented for 2 to 3 days in a temperature range of 27 to 40 占 폚. The method according to claim 1,
The addition of the overburden is carried out by adding 20 to 40 wt% of a mixture of buckwheat rice and soybean based on the total weight of the soybean paste, 1 to 20 wt% of a soybean soup, 7 to 15 wt% of salt and 47 to 55 wt% ≪ / RTI > The method according to claim 1,
Wherein the aging is performed within 35 days. The method according to claim 1,
Wherein the raw materials such as Chungkukjang, Chungkookjang powder, Korean Meju powder, and modified Meju are added at the time of ingestion. 7. Buckwheat miso produced by the method according to any one of claims 1 to 7. A souvenir product containing the buckwheat doenjang of claim 8.

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