KR101510149B1 - Method for producing soybean paste using Acer mono sap and Cornus controversa sap - Google Patents

Abstract

(A) boiling the so-called soybeans, crushing them into meju, drying them, fermenting them to prepare meju; (b) aging the mixture of the nodule tree sap, the layered tree sap and the brine; (c) fermenting the aged mixture of step (a) and step (b) into a jar; And (d) separating the soy sauce from the fermented mixture of step (c) and adding the aged mixture of step (b) and the fermented soybean flour to the remaining soybean paste, followed by aging. And a maltose using the sap produced by the method.

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing soybean paste using soybean sap and woody sap for corn,

(A) boiling the so-called soybeans, crushing them into meju, drying them, fermenting them to prepare meju; (b) aging the mixture of the nodule tree sap, the layered tree sap and the brine; (c) fermenting the aged mixture of step (a) and step (b) into a jar; And (d) separating the soy sauce from the fermented mixture of step (c) and adding the aged mixture of step (b) and the fermented soybean flour to the remaining soybean paste, followed by aging. And a maltose using the sap produced by the method.

Soybean, a traditional fermented food in Korea, is prepared by inoculating and cultivating Aspergillus oryzae into soybean, wheat flour and rice flour, which are produced by using meju as a main raw material obtained by natural fermentation by adding protein raw materials or starch raw materials, To make enzymes. Conventional varieties are mainly made at home, but improved varieties are manufactured and sold in large quantities at factories.

Traditional soybean paste is a soybean fermented food which contains protein, as well as carbohydrate, fat and other nutrients, which is a major nutrient in our diet. It was the best nutritional formula as a protein source in the days when meat consumption was low in the past. Recently, doenjang has been known as a health food to prevent cancer and prevent adult diseases due to the effect of physiological activity such as antimutagenicity, anticancer, and antioxidant. It is presumed that the anticancer effect of the physiological activity effect is derived from the soybean which is the raw material and the ingredient which is decomposed or newly produced in the fermentation process. It is known that soybean-derived anticancer active substances are protease inhibitor, phytic acid and isoflavones. Especially soy isoflavone including genistein, The research on the anticancer effect of the ingredients is still under great interest.

It is known that the sap of the noodle tree has a high calcium content, high absorption of magnesium into the muscles and nerves, and many minerals such as potassium in the form of ion, and has an excellent effect on gastrointestinal diseases. Also, it contains good plant hormones called polyphenols and abscisans which are good for controlling blood sugar, restoring fatigue, improving the condition, diuretic, and improving physical strength.

Tarsa sap contains inorganic compounds such as calcium, magnesium, sodium, potassium, silicon, and iron. The four major minerals, calcium, magnesium, sodium and potassium, account for 97.8% of total inorganic components. In addition, the tiered trees contain tannins and sulfur, which are known to be good for tonic, diuretic, neuralgia, and arthritis.

Korean Patent Publication No. 1991-0020168 discloses a method for producing doenjang using a microorganism for making Korean traditional doenjang. Korean Patent No. 0736004 discloses a doenjang, soy sauce containing soybean meal, and a preparation method thereof. However, And the method of manufacturing the soybean paste using the sapwood tree sap and the debris tree sap.

The object of the present invention is to provide soybean paste and soybean paste using soybean sap and dogwood sap without using any food additives in the production of soybean paste, It is made by selecting the ingredients that can be well mixed, the mixing ratio and the aging condition, and it is not only beneficial to the health by adding nutrition and functionality of the noodle tree sap and the debris tree sap, but also enhances the richness and savory taste, And a method for producing the same.

In order to solve the above-mentioned problems, the present invention provides a process for producing soy sauce, comprising the steps of: (a) boiling soaked soybeans, (b) aging the mixture of the nodule tree sap, the layered tree sap and the brine; (c) fermenting the aged mixture of step (a) and step (b) into a jar; And (d) separating the soy sauce from the fermented mixture of step (c) and adding the aged mixture of step (b) and the fermented soybean flour to the remaining soybean paste, followed by aging. To provide a method of producing the soybean paste.

 Further, the present invention provides a miso using the sap produced by the above method.

According to the present invention, the taste and flavor of the soybean paste and the woody sap of soybean paste using doenjang have high preference for the nutrients and functionalities It is possible to provide a functional miso that can meet the nutritional needs of consumers compared to conventional miso.

Fig. 1 shows a manufacturing process of the soaked soybean paste of the present invention.

In order to achieve the object of the present invention,

(a) boiling the so-called soybeans, crushing them, shaping them into meju, drying them, and fermenting them to prepare meju;

(b) aging the mixture of the nodule tree sap, the layered tree sap and the brine;

(c) fermenting the aged mixture of step (a) and step (b) into a jar; And

(d) separating the soy sauce from the fermented mixture of step (c) and adding the aged mixture of step (b) and the fermented soybean flour to the remaining soybean paste, followed by aging. A method for producing used soybean paste is provided.

In the method of manufacturing the soybean paste using the sap of the present invention, the soybean is boiled for 20 to 28 hours at 90 to 100 ° C for 6 to 10 hours, molded into meju, Dried at 25 ° C for 30 to 40 days and then fermented at 25 to 30 ° C for 35 to 45 days. More preferably, soybeans cooked for 24 hours are boiled at 100 ° C for 8 hours, molded into meju Dried at 20 to 25 ° C for 35 days and fermented at 25 to 30 ° C for 40 days. The meju prepared through the above process was sufficiently dried due to the moisture of the surface of meju, so that harmful bacteria and fungi did not propagate, and thus beneficial fungi were sufficiently propagated, so that Meju prepared for doenjang could be produced.

Also, in the method of manufacturing doenjang using the sap of the present invention, the step (b) is preferably carried out by mixing the sap of Kohaku tree, the layered tree sap and the salt water at a volume ratio of 8: 12: 4 to 6:16: 24 The mixture can be aged at 4 to 10 DEG C for 18 to 30 hours, and more preferably, the mixture of corn oil, sapwood, and salt water in a volume ratio of 10: 5: 20 is stirred at 7 DEG C for 24 hours It can be aged. As described above, when soybean paste is prepared by using corn sap and stratified tree sap, it is more advantageous to use soybean sap and debris sap alone or in combination with other soybean sap, . ≪ / RTI > Accordingly, the above-mentioned liquid is selected as the most suitable liquid for the preparation of miso, and it has an advantage that it can supplement minerals lacking in miso, gives a sweet taste, and is useful for health and can provide miso with improved taste and flavor of miso . In addition, the preparation of miso using a mixture obtained by mixing the above ratios in the above ratio further accelerates the ripening of miso, and serves to add the richness of miso.

In addition, in the method for producing doenjang using the sap of the present invention, pepper, jujube, oak, and char can be further added to the jar of the step (c). The pepper and jujube remove the offensive odor and impurities And further enhances the flavor. In addition, the nutritional composition and effect of the vegetable gourd are imparted to the miso by the addition of the gourd, and it is beneficial to health, and the storage stability and preference of the doenjang can be improved. In addition, in the process of aging, the charcoal helps the microbes that are beneficial to the body, and eliminates harmful bacteria in the body, thereby preventing the decay of the miso and removing the impurities.

The method of manufacturing the soybean paste using the sap of the present invention, more specifically,

(a) Soybeans boiled for 20 to 28 hours at 90 to 100 ° C for 6 to 10 hours, then molded into meju, dried at 20 to 25 ° C for 30 to 40 days, then incubated at 25 to 30 ° C for 35 to 45 days Fermenting into meju;

(b) aging the mixture obtained by mixing nodular tree sap, stratified wood sap, and brine at a volume ratio of 8 to 12: 4 to 6: 16 to 24 at 4 to 10 ° C for 18 to 30 hours;

(c) mixing the aged meju produced in the step (a), the aged mixture of step (b), pepper, jujube, agar, and char with 25 to 35:12 to 18: 0.03 to 0.04: 0.08 to 0.12: 0.2 to 0.4 : 0.01 to 0.03 weight ratio, mixing into a jar and fermenting at 25 to 30 ° C for 50 to 70 days; And

(d) separating soy sauce, red pepper, jujube, juice, and charcoal from the fermented mixture of step (c) and adding 8 to 12 parts by weight of the aged mixture of step (b) 10 to 16 parts by weight, and then aging at 16 to 20 ° C for 80 to 120 days,

More specifically,

(a) boiling soybeans for 24 hours at 100 ° C for 8 hours, molding them into meju, drying at 20-25 ° C for 35 days, and fermenting them at 25-30 ° C for 40 days to prepare meju;

(b) aging the mixture of Nodong tree sap, stratified wood sap, and brine at a volume ratio of 10: 5: 20 at 7 캜 for 24 hours;

(c) mixing the prepared meju and the aged mixture of step (b), pepper, jujube, green tea, charcoal in a weight ratio of 30: 15: 0.03-0.04: 0.1: 0.3: 0.02, And fermenting at 25 to 30 DEG C for 60 days; And

(d) 10 parts by weight of the fermented mixture of step (b) and 13 parts by weight of fermented soybean paste are mixed with 100 parts by weight of soybean paste, red pepper, jujube, Lt; RTI ID = 0.0 > 18 C < / RTI > for 90 days.

In the method of manufacturing the soybean paste using the sap of the present invention, the fermented soybean paste is mixed with the fermented soybean paste and fermented soybean flour at a suitable ratio and then aged. Which is preferable.

The present invention also provides a miso using the sap produced by the above method. Doenjang prepared by the method of the present invention not only satisfies consumers' preference due to the sweetness and flavor of the sap mixed with miso, but also provides various nutritional ingredients and functionalities of the gonorrhea sap, can do.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: Preparation of soybean paste using sapwood and debris sap

(a) Soy beans were boiled for 24 hours at 100 ° C for 8 hours, molded into meju, dried at 20-25 ° C for 35 days, and fermented at 25-30 ° C for 40 days to prepare meju.

(b) A mixture (saltiness 20 ~ 21%) of 10 L of Kochok tree sap, 5 L of layered tree sap and 20 L of brine was aged at 7 캜 for 24 hours.

(c) 30 kg of the prepared meju in the step (a), 15 kg of the aged mixture in the step (b), 30 to 40 g (3 to 4) of red pepper, 100 g g and 20 g of charcoal were mixed and put into a jar and fermented at 25 to 30 ° C for 60 days.

(d) Soy sauce, red pepper, jujube, green tea, charcoal are separated from the fermented mixture of step (c), and 1 kg of the aged mixture of step (b) and 1.3 kg of fermented soybean flour Followed by aging at 18 [deg.] C for 90 days.

Comparative Example  1: Preparation of soybean paste using soybean sap

The soybean paste was prepared by the method of Preparation Example 1, but without using the layered tree sap in the step (b).

Comparative Example  2: Manufacture of soybean paste using tea tree seedlings

The soybean paste was prepared according to the method of Preparation Example 1, but the soybean paste was not used in the step (b).

Example  1: Sensory evaluation of soybean paste with different kinds of sap

The sensory evaluation was carried out on 20 persons who were trained in soybean paste prepared by the method of the present invention and soybean paste prepared by the methods of Comparative Examples 1 and 2 using soybean sap (Preparation Example 1) The results are shown in Table 1 below. The sensory test items were evaluated for color, flavor, taste, and overall acceptability. The scores were recorded on a 5-point scale using the following criteria. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.

Sensory evaluation of sap of miso Miso type color incense flavor Overall likelihood Production Example 1 3.7 ± 0.2 4.4 ± 0.3 4.6 ± 0.1 4.3 ± 0.2 Comparative Example 1 3.6 ± 0.1 3.8 ± 0.1 4.0 ± 0.4 3.8 ± 0.1 Comparative Example 2 3.5 ± 0.1 3.4 ± 0.2 3.6 ± 0.1 3.4 ± 0.2

As a result, as shown in Table 1, there was no significant difference between the soybean paste (Preparation Example 1) and the comparative example of the present invention in the preference for color, but in the preference for flavor and taste, Miso showed better preference. Also, in the overall preference, the soybean paste of Preparation Example 1 got a better score and the soybean paste prepared by using both the corn oil sap and the tree seed sap showed excellent flavor and the preference degree was improved.

Example  2: Sensory evaluation of Doenjang according to the amount of liquid mixture

The soybean paste prepared by the method of Preparation Example 1 of the present invention and the soybean paste prepared by the method of Production Example 1 and prepared by varying the mixing ratio of the corn tree sap, The results of the sensory evaluation were shown in Table 2 below. In Comparative Example 3, a mixture of 5 L of corn steep liquor, 10 L of layered tree sap, and 20 L of brine was used. In Comparative Example 4, 7.5 L of corn steep liquor, 7.5 L of layered tree sap and 20 L of brine Was used. The sensory test items were evaluated for color, flavor, taste, and overall acceptability. The scores were recorded on a 5-point scale using the following criteria. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.

Sensory evaluation of sap of miso color incense flavor Overall likelihood Production Example 1 3.7 ± 0.2 4.4 ± 0.3 4.6 ± 0.1 4.3 ± 0.2 Comparative Example 3 3.5 ± 0.1 3.2 ± 0.1 3.4 ± 0.2 3.3 ± 0.2 Comparative Example 4 3.5 ± 0.1 3.7 ± 0.1 3.9 ± 0.1 3.7 ± 0.1

As a result, as can be seen from Table 2, the soybean paste (Preparation Example 1) of the present invention and Comparative Examples 3 and 4 did not show much difference in preference to color, The soybean paste of Example 1 showed higher preference. Also, in the overall preference, the miso of Production Example 1 got a better score, and the preparation of miso using a mixture of 10 L of corn oil, 5 L of layered tree sap and 20 L of brine, And it was confirmed that the sweetness and sweetness were added to the miso and the preference degree was improved.

Claims (5)

(a) Soybeans boiled for 20 to 28 hours at 90 to 100 ° C for 6 to 10 hours, then molded into meju, dried at 20 to 25 ° C for 30 to 40 days, then incubated at 25 to 30 ° C for 35 to 45 days Fermenting into meju;
(b) aging the mixture obtained by mixing nodular tree sap, stratified wood sap, and brine at a volume ratio of 8 to 12: 4 to 6: 16 to 24 at 4 to 10 ° C for 18 to 30 hours;
(c) mixing the aged meju produced in the step (a), the aged mixture of step (b), pepper, jujube, agar, and char with 25 to 35:12 to 18: 0.03 to 0.04: 0.08 to 0.12: 0.2 to 0.4 : 0.01 to 0.03 weight ratio, mixing into a jar and fermenting at 25 to 30 ° C for 50 to 70 days; And
(d) separating soy sauce, red pepper, jujube, juice, and charcoal from the fermented mixture of step (c) and adding 8 to 12 parts by weight of the aged mixture of step (b) And 10 to 16 parts by weight of the mixture, followed by aging at 16 to 20 ° C for 80 to 120 days. delete delete delete A method for preparing a soybean paste comprising the steps of:

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