KR101746488B1

KR101746488B1 - manufacturing method of soybean paste improving flavor

Info

Publication number: KR101746488B1
Application number: KR1020150058284A
Authority: KR
Inventors: 김용식
Original assignee: 고로쇠산삼농원 영농조합법인
Priority date: 2015-04-24
Filing date: 2015-04-24
Publication date: 2017-06-14
Also published as: KR20160126780A

Abstract

More particularly, the present invention relates to a method for preparing soybean paste which is improved in flavor by using saponin juice, and more particularly, And a manufacturing method thereof.
The method for preparing miso using the noodle sap of the present invention improves the flavor, comprising the steps of washing the meju with water, preparing an immersion liquid for dissolving the salt in the gono sap solution, and washing the washed meju into a jar An aging step of pouring the immersion liquid to immerse the meju for 20 to 60 days, and aging the meju after it is removed from the immersion liquid and aged for 10 to 30 days.

Description

[0001] The present invention relates to a method for producing soybean paste,

More particularly, the present invention relates to a method for preparing soybean paste which is improved in flavor by using saponin juice, and more particularly, And a manufacturing method thereof.

Almost all Korean foods are made with soy sauce, miso, soybean paste, etc., and the taste of the cabbage is the basic factor that determines the taste of the food. Traditionally, Koreans have been able to ingest proteins that have been lacking for some time through soybean paste.

One of the foods I eat every day is miso nowadays because of my old taste. Doenjang is an excellent protein food and exists in high quality amino acid form. It is rich in lysine and is a balanced food for Koreans with rice stock. In addition, most of the fat in the doenjang is unsaturated fatty acids, such as linolenic acid prevents the accumulation of cholesterol and smooth blood.

In miso, there is a flavor effect that eliminates fishy smell because the protein, which is the main ingredient of doenjang, absorbs various odors. If you mix miso with fishy fish such as mackerel or crab and some bird meat, you can eliminate the smell and enhance the taste.

These excellent traditional foods are difficult to eat well at home because they take too much time from the beginning to the completion of the manufacturing process. On the other hand, soybean paste marketed through the processing plant contains a lot of soy sauce rather than 100% soybean product.

There is no record of when the miso was made, but there is a certain record that there is a record of "good in the Goguryeo in the Koguryeo" Before the age of the Three Kingdoms, it was presumed that the technique of separating the soy sauce and the soy sauce from the soy sauce was developed in the Three Kingdoms period after eating the thick soup mixed with the soy sauce.

The kinds of miso are as follows: conventional miso soup which uses soy sauce to brew soup, traditional miso soup which uses soup, and moderately miso soup which is poured into meju without modifying soup, and 2 kinds of miso soup with miso soup. There are two kinds of delicacies to soak in the spring. There are duckweeds in the spring season and a cloister.

In general, there is a problem that miso has little functionality due to the similarity of taste, salinity, etc., though there is a slight difference depending on regional characteristics, manufacturer, or a manufacturing method such as a traditional style or an improved style.

Korean Patent No. 10-1182385 discloses a soybean paste using a pine nut sap and a method for producing the soybean paste.

The soybean paste is prepared by mixing meju and marinade juice with salt water and making the miso soup, so that the soybean paste has the functionality containing the oil soluble components. However, since the soybean paste uses the collected nodule sap as it is, the effect of improving the flavor is insignificant.

Korean Patent No. 10-1182385: Doenjang using gono sap and its preparation method

The present invention has been made in order to overcome the above problems, and it is an object of the present invention to provide a method of manufacturing a malt paste which is safer and has a high flavor improving effect, by preparing a fermented soy sauce, It has its purpose.

In order to accomplish the above object, the present invention provides a method for preparing soybean paste, which improves the flavor of soybean paste using the syrupy solution of the present invention, comprising the steps of: washing meju with water; An immersion liquid preparation step of forming an immersion liquid in which salt is dissolved in the liquid of the noodle; An immersion step of pouring the washed meju into a pot and pouring the immersion liquid to immerse the meju for 20 to 60 days; And aging in which the meju is removed from the immersion liquid and aged for 10 to 30 days.

In the immersion liquid preparation step, the nodular sap solution is boiled by sterilization treatment with ultraviolet rays, and concentrated to have a volume of 40 to 60%.

The sterilization process is performed by connecting a collecting hose to which the goblet stem liquid is collected and moving to an inlet of an ultraviolet sterilizer, and then passing the collected hose through the ultraviolet sterilizer. In the ultraviolet sterilizer, the inlet is formed on the whole surface, And a sterilizing passage connected to the rear of the front cover, the sterilizing passage being formed to be long before and after the sterilizing passage, and an ultraviolet lamp is installed at an upper portion and a lower portion of the sterilizing passage A plurality of disinfecting ribs disposed in the sterilization passageway for dispersing the syringe liquid into the sterilization passageways by a plurality of paths, and a discharge port connected to the rear surface of the body and connected to the sterilization passageway, And a rear cover having a passage formed long in the front and rear direction.

In the immersion step, an elm extract, an eicosapenta extract, and a blue-eyed leaf extract are added to the immersion liquid.

In the aging step, 2 to 6 parts by weight of acorn grass powder is mixed with 100 parts by weight of mashed maize obtained from the immersion liquid, and then aged in a jar.

As described above, according to the present invention, soybean paste is prepared by immersing meju in concentrated soybean sap, so that the flavor of the soybean paste can be increased by the sugar and minerals contained in the soybean sap. In addition, the goblet fluid can be safely sterilized by ultraviolet rays.

In addition, the present invention can increase the functionality of the soybean paste by adding the elm extract, the giblets extract, and the ginseng extract to the gono sap.

1 is an exploded perspective view of an ultraviolet sterilizer according to an embodiment of the present invention,
2 is a cross-sectional view of Fig.

Hereinafter, a method of manufacturing a doenjang with improved flavor using a pine nut solution according to an embodiment of the present invention will be described in detail.

The method of manufacturing the doenjang of the present invention includes a soaking step of washing meju with water, an immersion liquid preparing step of forming an immersion liquid in which salt is dissolved in the pine nut solution, an immersion step in which the meju is soaked in the immersion liquid, And includes an aging step in which the product is removed from the immersion liquid and then aged and aged. We will look at this step by step.

1. Washing step

Wash meju prepared in the wash step thoroughly with water.

Meju is commercially available and commercially available on the market. Preferably, Meju is prepared and prepared by the following method.

In order to make meju, first well-selected soybeans are washed in water for about 2-3 times to remove foreign materials such as stones and soil, soaked in water and boiled. It is called for 4 to 8 hours after the washed beans are poured enough to lock them. Beans in water are boiled in a cauldron. At this time, the volume ratio of beans and water to be added to the cauldron should be 1: 3 ~ 5. Initially boil in high heat and start to boil, boil for 4 to 8 hours in a low heat until the beans are fully ripe. If the beans are less ripe, the bacteria will not penetrate properly during the fermentation stage and the fermentation will not be properly performed.

After boiling the beans, they are poured out of a cauldron to remove water from the sieve. The dehydrated soybeans are crushed in a mortar or crushed in a conventional grinder. Grinded beans make meju with appropriate size and shape. The prepared meju is dried in a well-ventilated shade for 2 to 3 days and fermented in a fermentation chamber.

The fermentation chamber has a structure that can be vented between the inside and the outside. Preferably at least the walls of the fermentation chamber are made of loess. For example, a skeleton is set up with loess bricks, and loess is applied to the surface of the loess bricks to form a wall. And the inner ceiling of the fermentation chamber can also have yellowing. The fermentation chamber formed of the loess is kept in the internal temperature and humidity, while the external air is vented to ensure good fermentation. The internal temperature of the fermentation chamber is preferably maintained at 22 to 30 DEG C and the relative humidity is maintained at 15 to 35%. Meju, which is bound with rice straw, is suspended in a fermentation chamber using a spatula and fermented until the mucous is formed by the fermenting bacteria. Depending on the size, it takes about 1 to 2 months of fermentation time. During fermentation, certain strains of Bacillus species such as Bacillus subtilis may be inoculated artificially in Meju.

Rinse the surface of the fermented meju, rinse it with clean water, and cut it into 2 ~ 3 pieces and dry it in the sun.

2. Preparing immersion liquid

Next, an immersion liquid preparation step for forming an immersion liquid is performed.

In the present invention, a solution obtained by dissolving salt in a ganoderma sap with an immersion liquid containing Meju is used.

Acorn juice is made from Acer mono ). < / RTI > Typically, the gono sap is 1m high from the gonorrhea tree, drilling a hole with a depth of 1 ~ 3cm with a drill, and collecting the sampling hose. It is desirable to collect the nodule sap from late February to mid March before and after the spring.

It is a deciduous arboreous tree belonging to the maple family. It grows at 100-1800m above sea level and is distributed in Korea, Japan, China, and Manchuria. In addition to the noodle tree, the noodle tree is strong in cold weather in Korea, and it grows mainly in Jirisan, Baekwoonsan, Chogye Mountain and Gangwon Province. In addition to the noodle tree, there are red noodle tree, umbrella noodle tree, Manju noodle, It is known that there are nine kinds of varieties and varieties, such as hairy cedarwood.

The amount of micro nutrients such as sugars, minerals, and vitamins is high, and the functionality of soybean paste can increase. In order to increase the sugar content of the ganoderma sap and to enhance the flavor of the miso, the present invention uses a concentrate obtained from the ganoderma lucidum by a separate concentration process.

As an example of enrichment, the collected nodule sap is boiled in a pot and boiled in high heat until the volume becomes 40 to 60% of the initial volume, followed by cooling at room temperature.

Preferably, prior to concentration, the gonad sap can be sterilized by ultraviolet light. In order to collect the nosocomial juice from the noodle tree, a sampling hose is pierced through a hole in the noodle tree, and then the sap flowing along the sampling hose is stored in the pail. Typically, the harvest hose is installed several hundred meters longer than the harvest hose, which can not be replaced every year due to cost and is used for years after installation. Therefore, harmful microorganisms may be present in the inside of the collecting hose, so that the collected gono sap is likely to be contaminated by microorganisms. Therefore, in order to provide a safe nail polish liquid to the human body, it is enriched after sterilization treatment in the present invention.

The sterilization treatment by ultraviolet rays is effective for all the species except fungi. The germicidal effect of the ultraviolet rays varies depending on the wavelength of the ultraviolet rays. Since the wavelength of 250 to 260 nm is most effective, it is preferable to sterilize the goblet juice liquid using the ultraviolet lamp 60 having a wavelength of 250 to 260 nm.

1 and 2 show an ultraviolet sterilization processor for sterilizing the nodule sap.

1 and 2, a collecting hose 1 connected to a hosokawa tree and collecting the colloid solution is connected to an inlet 11 of the ultraviolet sterilizer 100, and then passed through a UV sterilizer 100 to sterilize Process.

The ultraviolet sterilizer 100 includes a front cover 10 having an inlet 11 formed therein and an inflow passage 20 through which the liquid of the antifoaming agent is moved in a back and forth direction and a body And a rear cover (not shown) which is coupled to a rear surface of the body 30 and has a discharge passage 75 formed in the front and rear thereof, 71).

The front cover 10 has an inlet 11 formed on its front surface. At the inlet (11), the end portion of the collecting hose (1) connected to the corn tree is joined. An inlet passage 20 through which the liquid passing through the inlet 11 flows is formed long inside the front cover 10. The front portion of the inlet passage 20 is formed in a circular shape, but the rear portion is formed in a wide rectangular shape. A sealing member 25 protrudes from the rear surface of the front cover 10. A sealing member 25 is formed around the rear end of the inflow passageway 20. A silicone material may be applied to the sealing member 25.

The body 30 is coupled to the rear surface of the front cover 10. The body 30 is formed of a light-transmissive material through which light can be transmitted. For example, it may be formed of a transparent polycarbonate material. Although not shown, the outer surface of the body 30 is attached with a blocking cover capable of blocking light.

A sterilizing passage (40) connected to the inflow passage (20) is formed long inside the body (30). The sterilizing passage 40 is formed in a rectangular shape having a low height and a wide width. This is to increase the transmittance of ultraviolet light by allowing the goblet fluid passing through the sterilizing passage 40 to spread and flow. A coupling groove 45 is formed on the front surface of the body 30. [ The engaging groove 45 is formed along the periphery of the sterilizing passage 40. The sealing member 25 of the front cover 10 is engaged with the engaging groove 45. Also, a coupling groove is formed in the rear surface of the body 30.

In the sterilization passage 40, a plurality of dispersion ribs 43 are installed at regular intervals. Each of the dispersion ribs 43 is formed long back and forth on the bottom of the sterilizing passage 40. The dispersing rib 43 can disperse the goblet stem liquid flowing into the sterilizing passage 40 through a plurality of paths. The dispersion ribs 43 are formed lower than the height of the sterilization passages 40. [ Therefore, even if the liquid is shifted by any one of the plurality of paths formed by the dispersion ribs 43, the liquid can be uniformly diffused to the adjacent path beyond the upper end of the dispersion rib 43.

The ultraviolet ray lamp 50 is installed on the body 30 so as to be positioned on the upper and lower sides of the sterilizing passage 40, respectively. To this end, a mounting space portion into which the ultraviolet lamp 50 can be inserted is formed at the upper and lower portions of the body 30. The mounting space portion is provided adjacent to the sterilizing passage (40). Although not shown, the ultraviolet lamp 50 installed in the mounting space portion is electrically connected to the power source in a conventional manner.

The rear cover 70 is coupled to the rear surface of the body 30. [

A discharge passage 75 connected to the sterilizing passage 40 is formed long inside the rear cover 70. The front portion of the discharge passage 75 is formed into a wide rectangle, but the rear portion is formed into a circular shape. A sealing member 73 protrudes around the front end of the discharge passage 75 and is coupled to a coupling groove formed on the rear surface of the body 30. An outlet 71 is formed on the rear side of the rear cover 70. A connecting hose (5) is connected to the outlet. The connection hose 5 is connected to the storage passage in which sterilized nodule sap is stored.

It is possible to effectively sterilize and store the microalgae collected by the ultraviolet sterilization processor 100 described above.

After the sterilization treatment, the salt is dissolved in the concentrated gono juice to prepare an immersion liquid. Dissolve an appropriate amount of sun salt in the groschi sap to make an immersion liquid with a salinity of 15 to 20 degrees.

In another embodiment of the present invention, an elm extract, an eicosaccharide extract and an extract of Cheongmyeongvin can be further added to the immersion liquid. For example, 10 to 20 parts by weight of the elm extract, 5 to 15 parts by weight of the soap extract, and 5 to 15 parts by weight of the extract of Cheongmyeongvine extract are added to 100 parts by weight of the immersion liquid.

Ulmus davidiana ) is a deciduous broad-leaved arboreous tree with a dicotyledonous plant Nettieum elm. In spring, young leaves are used for edible purposes, and the skin is called epidermis, and especially the root skin is called epimedium. Elm has long been known to be effective for boils and swellings. Recently, there have been reports of antioxidative, nitrite removal, anti-bacterial and anti-cancer effects on dental caries. In Donguibogam, elm trees are plain, flavorless, poisonous, and soft, so that they can easily pass through the feces, eliminate the intestines and upper quadrats, become effective in enteritis, calm the swollen and relieve insomnia. Elm trees can use branches or stalks or shells.

Smilax china L.) is a deciduous vine plant with lily and its rootstock is thick and hard, and it extends long side by side. The stem grows around 2m while bending each node, and there is a hook like a hook. The young seeds of Cheongmaea vine are eaten as herbs, and the fruit is called blindness, sensation, or whitening. Root is known to be used for arthritis, back pain, boils, etc. because it has diuretic, detoxifying, and strong wind effects. Cheongpyonghwa can use outpost.

The bamboo leaves mean the leaves of bamboo, releasing heat, eradicating burdens, blooming, diuretic action, malignant tumors, ), And it is known to be used in the treatment of hypertension, sweating, and stroke (Chinese medicines, etc.). You can use bamboo trees and bamboo trees in bamboo trees.

A variety of extraction methods can be used to extract the extracts from the elm, the bluefin tuna, and the giant leaf. For example, an extraction solvent can be added to extract. As the extraction solvent, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used. As the lower alcohol having 1 to 4 carbon atoms, methanol, ethanol and the like can be used. As the polyhydric alcohol, butylene glycol, propylene glycol, pentylene glycol and the like can be used. Mixtures of water and lower alcohols, mixtures of water and polyhydric alcohols, mixtures of lower alcohols and polyhydric alcohols, or mixtures of water and lower alcohols and polyhydric alcohols can be used as the mixture.

As an example of the extraction method, the extraction solvent may be mixed with the extraction solvent at a weight ratio of 2 to 20 times, and then subjected to hot water extraction, cold-rolling or warm-up extraction at 10 to 150 ° C for 1 to 24 hours.

The elm extract, Gemini extract, and Cheongmae japon extract are added to the gono juice solution to further enhance the functionality of miso. For example, it enhances the nutritional content of soybean paste and increases the antioxidant activity, thereby preventing rancidity of miso.

4. Immersion step

Next, wash thoroughly, put meju in a well-dried jar, and pour in the immersion liquid. Pour meju into the jar and pour the immersion liquid into the jar. You can sprinkle a handful of salt on the surface of Meju on the surface of the water. In addition, charcoal, jujube, red pepper can be put inside the jar. This is to prevent germs from attaching to the surface of meju exposed on the surface of the water, the charcoal acts to adsorb germs, and the red pepper is for sterilization. Cover the entrance of the jar with netting or fine bevoe magnet, bind the mouth with the rubber band, prevent foreign matter from entering, cover with lid and immerse the meju in the immersion liquid for 20 to 60 days at the sunny underwear. If the weather is good, it is desirable to open the lid and open the lid.

4. Ripening stage

In the immersion step, Meju is immersed in the immersion liquid for 20 to 60 days, and Meju and soy sauce are separated. After removing Meju and separating it from the soy sauce, Meju is crushed by hand with every hand. Crush the meju, put it in the jar, and mature. The aging is carried out at room temperature (20 to 30 ° C) for 10 to 30 days.

Meanwhile, in another example of the present invention, 2 to 6 parts by weight of the acacia grass powder may be mixed with 100 parts by weight of meju obtained from the immersion liquid and then aged.

Stachys japonica ) is a perennial herbaceous herbaceous perennial plant with monocotyledonous plants and monocotyledonous plants. It has abundant antioxidant, anti-aging and anti-cancer components and has been recognized as one of the herbal medicines for improving cerebral energy, preventing senile dementia, preventing cerebral infarction, .

Seedgrass is dried and crushed in the ground part except for roots and used as powder. Since the starch powder has a unique directional component, it improves the flavor and taste of miso, thereby enhancing the degree of preference.

Hereinafter, a method for producing the doenjang of the present invention will be described with reference to examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

I rubbed the meju I bought on the market with a brush, rinsed it with water, cut it into 2 sides, and dried it in the sun. Then, the nodule sap collected in February in Damyang-gun, Jeollanam-do Province was put into a pot, heated, boiled and concentrated to a volume of 40 to 60% of the initial volume. It was dissolved in the concentrated gono sap to prepare an immersion liquid having a salinity of 18 degrees.

Meju was added to the jar, and the immersion liquid was poured at a weight ratio of meju four times. Then, after covering the entrance of the jar with a fine bevoe magnet, it bound the mouth of the poison with the rubber band, covered the lid and left it for 40 days in a sunny book stand. Then, after removing the meju, it was crushed and put into a jar and aged at 25 ° C for 20 days to prepare miso.

(Example 2)

In the same manner as in Example 1, doenjang was prepared. 100 parts by weight of mashed maesu was mixed with 4 parts by weight of dry starch paste powder, and the mixture was put into a jar and aged at 25 ° C for 20 days to prepare doenjang.

(Comparative Example)

A doenjang was prepared in the same manner as in Example 1, except that an immersion liquid having a salinity of 18 degrees was used in which salt was dissolved in water in place of the nodong sap.

In order to compare the preference of doenjang prepared according to the examples of the present invention and the comparative example, sensory evaluation was conducted. Ten panelists trained as panelists were selected to evaluate the flavor, aroma, color, and overall preference of miso. The sensory test results are shown in Table 1 below.

division flavor incense color Comprehensive likelihood Example 1 3.8 3.6 3.2 3.5 Example 2 4.1 4.5 3.4 4.0 Comparative Example 2.0 2.3 3.5 2.6

From the results of Table 1, it can be seen that Examples 1 and 2 are significantly higher in taste and flavor than Comparative Example. This is a result of increasing the taste of the miso by the sugar and minerals contained in the gono sap. In particular, in the case of Example 2, it was found that the flavor and flavor were greatly improved by the specific directional component of the oak grass powder. As described above, it was confirmed that the flavor of the doenjang was improved and the taste was favorable.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

10: front cover 20: inlet passage
30: Body 40: Sterilization passage
43: dispersion rib 50: ultraviolet lamp
70: rear cover 75: exhaust passage

Claims

Washing the meju with water;
An immersion liquid preparation step of dissolving salt in the gono sap solution to form an immersion liquid having a salinity of 15 to 20 degrees;
An immersion step of pouring the washed meju into a pot and pouring the immersion liquid to immerse the meju for 20 to 60 days;
And aging the meju at 20 to 30 DEG C for 10 to 30 days,
The nodule liquid in the immersion liquid preparing step is boiled after sterilization treatment with ultraviolet rays to concentrate the liquid to a volume of 40 to 60%
The sterilization treatment is carried out by connecting a collecting hose to which an aqueous solution of noodles is collected and moving to an inlet of an ultraviolet sterilizer, passing the ultraviolet sterilizer,
The ultraviolet sterilizer includes a front cover having the inlet formed on the front surface and having an inlet passage through which the liquid passing through the inlet passes, the front cover having a long front and rear sides, and a rear cover coupled to the rear surface of the front cover, A sterilizing passageway extending in the front and rear direction; a mounting space formed in the upper and lower portions of the body so as to be adjacent to the sterilizing passageway; A barrier cover attached to the outer surface of the body to block light and a plurality of dispersing units which are installed at a predetermined interval in the sterilization passage to disperse the goblet fluid into the sterilization passage, And a discharge passage connected to the rear surface of the body and connected to the sterilizing passage, And a rear cover,
Wherein the dispersion ribs are elongated in the back and forth direction at the bottom of the sterilization passage, and the height of the dispersion ribs is lower than the sterilization passage,
Wherein the aging step comprises mixing 2 to 6 parts by weight of acorn grass powder with respect to 100 parts by weight of mashed maize obtained from the immersion liquid, and aging the mixture in a jar, wherein the flavor is improved.

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[6] The method of claim 1, wherein the immersion step comprises adding an elm extract, an eicosapenta extract, and a green tea extract to the immersion liquid to improve the flavor of the soybean paste.

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