KR101693200B1 - Manufacturing method of toenjang included lentil bean - Google Patents

Abstract

The present invention relates to a method for producing a soybean paste containing lentil, and more particularly, to a method for producing soybean paste containing lentil bean, and more particularly, Thereby making it possible to further provide an inorganic component such as potassium.
According to the method of manufacturing the soybean paste containing the lentil beans of the present invention, the rich mineral component of the lentil, especially the potassium, is more nutritious than the conventional soybean paste, and the strong vitamin component of the vitamin fruit softens the soybean paste and eliminates unnecessary bacteria And more delicious soybean paste is provided.

Description

Technical Field [0001] The present invention relates to a method of manufacturing a soybean paste containing a lentil bean,

The present invention relates to a method for producing a soybean paste containing lentil, and more particularly, to a method for producing soybean paste containing lentil bean, and more particularly, Thereby making it possible to further provide an inorganic component such as potassium.

In general, soybean paste is a representative semi-solid soybean fermented food in Korea using meju prepared by natural inoculation of microorganisms in boiled soybeans.

In addition, the soy sauce is made of well-dried meju in salt water and matured for about a month, so that the brine comes into the salt water.

The soybean paste is an excellent seasoning food with well-balanced nutrients such as protein, carbohydrate and fat, which is contained in raw soybeans. It is an important protein source in Korea where meat intake is not so high.

The soybean paste is composed of decomposition products formed by decomposition of protein, which is the main raw material, by the action of microorganisms, and substances newly generated by the action of microorganisms during the fermentation process, thus exhibiting various physiological activities. Recently, We are developing many types of food and condiments to suit the current food culture in order to spread it widely in foreign countries.

The traditional method of making soy sauce and soybean paste is to add meju in a jar, add salt water, and aged (about 40 days), soy sauce is made, soy sauce is squeezed, and glutinous rice is put on the soy sauce, then dried meju powder is added, Put it in the jar and put it in the matured miso (about a year) is made.

As described above, soy sauce made by the conventional method is called "Korean soy sauce", and soy sauce can be manufactured more quickly. The soy sauce is injected into soybean flour, wheat flour, starch powder and the like and aged. Then hydrochloric acid is poured into the soy sauce to dissolve the sweet taste. Brewed soy sauce is also made available by coloring with food coloring.

However, the conventional doenjang is made from soy sauce left over from the soy sauce even if mixed raw materials are mixed at various ratios, so that the quality and the nutrients are not only low but also can not be largely deviated from the basic flavor of doenjang, There is a problem in that it can not satisfactorily satisfy the various symbols that appear differently.

Therefore, it satisfies various symbols that are different according to the age and the class of consumers, and because of the recent well-being craze, due to changes in the eating habits of the majority of consumers, rather than simply supplying food and supplying nutrients, And want to eat foods that fit the constitution. There is a growing need for miso to meet the changing eating habits of these consumers.

Registration No. 0574606 Patent No. 0920675

However, the conventional miso and soy sauce continue to suffer from the following problems and demand for new miso soup and soy sauce.

(1) In the conventional soybean paste, soybean protein component is the main component, and it plays a role as fermented food rather than special nutrients.

(2) In recent years, interest in health has increased, and soybean paste with low salinity is required even though it has higher nutritional value than conventional doenjang.

In order to overcome the above-mentioned problems, the present invention provides a meju production method comprising the steps of preparing a meju material by using boiling and crushing after beans are soaked in water;

Drying the meju material produced in the meju production step at a temperature of 30 ° C for 3 to 4 days in a drying chamber;

A meju stage in which meju bran is superimposed on the dried meju in the drying step and then incubated in a drying chamber at 35 ° C for 7 days;

A vitamin supernatant extracting step of extracting the vitamin concentrate by squeezing the vitamin nut;

A step of preparing vitamin salt water by diluting vitamin extract solution of 2 ~ 3 wt% per 100 wt% of water and dissolving salt to make vitamin salt at a salt concentration of 18 [deg.] C;

The Meju obtained in the step of Meju completion is thoroughly rinsed and put in a jar, filled with vitamin salt water for aging for 40 days;

After separating the liquid from the jar of the aging step, the meju was crushed and mixed with 5% by weight of boiled lentil beans, 3% by weight of dried meju flour, 2% by weight of lentil flour and 13% The method comprising the steps of:

According to the method of producing doenjang containing lentil beans of the present invention, the following effects are produced.

(1) Rich in minerals of lentils, especially potassium, rich in nutrients than conventional miso.

(2) The strong vitamin component of the vitamin fruit softens doenjang and removes the unnecessary bacteria, and more delicious miso is provided.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flowchart showing a method of manufacturing a soybean paste containing lentil beans formed as a preferred embodiment of the present invention. Fig.

The present invention relates to a meju production step (10) in which beans are soaked in water and then boiled and crushed to prepare a meju material;

A drying step (20) of drying the meju material produced in the meju production step at a temperature of 30 ° C. for 3 to 4 days in a drying chamber;

A Meju stage (30) for incubating dried Meju in the drying step and incubating Bacillus subtilis in a drying chamber at a temperature of 35 ° C for 7 days;

A vitamin concentrate extraction step (40) for extracting the vitamin concentrate by squeezing the vitamin Nut fruit;

A step (50) of preparing a vitamin salt water to dilute the extract solution to a concentration of 2 to 3% per 100wt% of water and dissolve the salt to make the saline solution 18 ° C to make the vitamin salt water;

Aging step (60) in which the Meju completed in the Meju completion step is cleaned and put in a jar, and filled with vitamin salt water for aging for 40 days;

After separating the liquid from the jar of the aging step (60), the meju was crushed, and 5 wt% of lentil beans, 3 wt% of dried meju powder, 2 wt% of lentil soybean powder, and 13 wt% And a doenjang manufacturing step (70).

The meju preparing step 10, the drying step 20 and the meju finishing step 30 are the same as the conventional conventional meju making method.

The Bacillus subtilis is a kind of meju bacillus, also called bacillus, and can be replaced by a bacillus or a megacycle called a spermatozoa.

The step of extracting the vitamin stock solution 40 is a step of extracting the vitamin stock solution by squeezing the vitamin Nut fruit and removing all of the residue and extracting the whole juice.

At this time, the vitamin solution is heated to 70 ° C and gradually cooled at room temperature, thereby eliminating the shoot-like taste.

The vitamin tree fruit is the fruit that opens in the vitamin tree. The vitamin tree is the berry tree belonging to the borealis family. It has the characteristic that it grow well even in the extreme climatic conditions and the unfavorable soil. It is rich in various vitamins and is good for anti-inflammation and antioxidant .

In the step of preparing the vitamin salt water 50, the vitamin concentrate extract solution is adjusted to 2 to 3% per 100 wt% of water, and the vitamin concentrate solution is diluted to 2 to 3% per 100 wt% of water. To make vitamin salt water.

 The above-mentioned vitamin salt water is used because it contains a large amount of vitamins in meju and soy sauce, and prevents the propagation of worse bacteria due to the antibacterial action, so that the meju is deeply tasted in the ripening process.

The aging step (60) is a step of rinsing the meju (S3) completed in the step of perfection, putting it in a jar, and filling the vitamins with the saline solution for 40 days.

In the aging step (60), the pot entrance is often opened to allow the sun to be seen, and red peppers may be floated.

The soybean paste manufacturing step 70 separates the liquid after the aging step 60. Usually, the liquid is used as a soy sauce, but it is not used because the taste of the vitamin salt is too high.

In the soybean paste manufacturing step 70, the liquid is separated and the meju is crushed, and 5 wt% of boiled lentil beans, 3 wt% of dried meju powder, 2 wt% of lentin soybean flour, and 13 wt% .

The lentil bean or lentil (Lens Culinaris) is a perennial soybean plant originating in southern Europe and the Mediterranean coast. It is a lens-shaped bean on both sides and is also called lentil bean and is edible.

The lentil is a plant rich in proteins and important as a main food from the past. It is widely grown in Europe, Asia and North Africa, but does not grow in the Western Hemisphere. The origins of lentils are not well known. Seeds are mainly used as soups, and plants are used for feed. Protein, vitamin B, iron and phosphorus. Lentil grows about 40 cm tall, seeds are in pods and usually contain two seeds in one pod.

The lentil beans used in the soybean paste manufacturing step (70) are washed, boiled and mixed with mashed meju immediately, and the lentil flour is mixed with dry meju powder and mixed well.

In the doenjang preparation step 70, the amount of salt varies depending on the eating habit, and when the diluted vitamin concentrate is put into the upper part of the crushed materials, it is aged well.

Hereinafter, the effect of manufacturing the soybean paste and soy sauce using the soybean paste manufacturing method comprising the lentil bean formed as a preferred embodiment of the present invention will be described, and the effect of the present invention will be described as a result of sensory test and texture test for the general public.

(1) Sensory test

    In the 30s and 10s, the miso paste of the present invention and the miso paste of the present invention were placed on a plate and judged only by appearance, and the score was selected as 1 to 10 points (low score was evaluated as low). The results are shown in Table 1.

Sensory test result
Sensory test

Miso
Traditional miso
Average score

86 points
78 points

As can be seen from the above, the miso of the present invention has a higher sensory score than the traditional miso. One participant also gave the impression that "the smell seemed to be pure."

(2) texture test

   After the sensory tests were completed, 10 of the 30 housewives and 10 of the 40 housewives were eaten with miso and traditional miso, respectively, and they were asked to choose between 1 and 10 points (low scores were low). The results are shown in Table 2.

Textured test result
Sensory test

Miso
Traditional miso
Average score

93 points

71 points

According to the above Table 2, the miso of the present invention was evaluated as being much more delicious than the conventional traditional miso.

In addition, by using lentil beans, the soybean paste of the present invention has a high protein content and contains a large amount of iron and phosphorus minerals.

According to the method of manufacturing the soybean paste containing the lentil beans of the present invention, the rich mineral component of the lentil, especially the potassium, is more nutritious than the conventional soybean paste, and the strong vitamin component of the vitamin fruit softens the soybean paste and eliminates unnecessary bacteria And more delicious soybean paste is provided.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing from the scope of the invention as defined by the appended claims.

Claims (3)

A bean making step (10) for preparing a bean sauce using boiled and crushed beans after being called water;
A drying step (20) of drying the meju material produced in the meju production step at a temperature of 30 ° C. for 3 to 4 days in a drying chamber;
A Meju stage (30) for incubating dried Meju in the drying step and incubating Bacillus subtilis in a drying chamber at a temperature of 35 ° C for 7 days;
A vitamin concentrate extraction step (40) for extracting the vitamin concentrate by squeezing the vitamin Nut fruit;
A step (50) of preparing a vitamin salt water to dilute the extract solution to a concentration of 2 to 3% per 100wt% of water and dissolve the salt to make the saline solution 18 ° C to make the vitamin salt water;
Aging step (60) in which the Meju completed in the Meju completion step is cleaned and put in a jar, and filled with vitamin salt water for aging for 40 days;
After separating the liquid from the aging step (60), the meju was crushed and mixed with 5 wt% of lentil beans, 3 wt% of dried meju powder, 2 wt% of lentin soybean flour and 13 wt% of salt, And a soybean paste manufacturing step (70). The method according to claim 1,
Wherein the vitamin stock solution extracted from the vitamin stock solution extract step (40) is heated to 70 캜 and slowly cooled at room temperature to prepare a maltose containing soybean paste. The method according to claim 1,
The lentil beans used in the soybean paste preparation step (70) are washed, boiled and mixed immediately with mashed maize, and the lentil flour is mixed with dry meju powder and mixed well. At this time, the nutrient solution is diluted with 0.2 wt% And then sprinkled on top of the crushed materials.

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