KR101776145B1

KR101776145B1 - Shiitake soybean paste, and manufacturing method thereof

Info

Publication number: KR101776145B1
Application number: KR1020150148557A
Authority: KR
Inventors: 오호환
Original assignee: 오호환
Priority date: 2015-10-26
Filing date: 2015-10-26
Publication date: 2017-09-07
Also published as: KR20170047898A

Abstract

More particularly, the present invention relates to a method of producing a mushroom mustard and a method for producing the mushroom doenjang. More specifically, the mushroom mash is produced by leaching and aging the mature mushroom into the nociceptive juice or the vermicelli juice, By producing mung bean paste by adding mushroom fermented water, it is possible to produce shiitake mushroom with superior flavor and flavor by adding flavor and flavor of mushroom And has an advantage that the aging period is reduced and the productivity is improved, and a manufacturing method thereof.

Description

{SHIITAKE SOYBEAN PASTE, AND MANUFACTURING METHOD THEREOF}

"Zhang (醬)" refers to soy sauce, miso, kochujang, and chonggukjang. It is a seasoning food that is mainly used in oriental regions (Korea, China, Japan, etc.). In particular, soy sauce or soy sauce, which is produced by fermenting and aging soybeans as the main raw material, is an indispensable food item in Korea 's dietary life. In the process of fermenting soybean, microorganisms digest vegetable protein at high salt concentration and ferment slowly. After fermentation of whole soybean, meju, which shows a savory flavor, is produced, and soy sauce having excellent storage stability is produced using meju.

In general, soy sauce is made by adding meju, charcoal, red pepper, jujube, etc. to salt water and fermenting for 1 to 3 months. After the meju is extracted from the brine, the brine containing the meju is used as the soy sauce, and the meju which is extracted is mixed with the vegetables and then aged at room temperature for about 6 months to prepare the miso.

However, when traditional methods such as soaking meju in salt water produce soy sauce such as soy sauce or soybean paste, it may have a certain amount of nutrients, flavor, and flavor, but the color changes and smells with time, There is a problem that this gradually becomes very sophisticated.

In addition, miso or soy sauce produced by conventional methods contains a large amount of salty salty taste, which can cause an adult disease when consumed in an excessive amount, and when the soy sauce alone is used as a main ingredient, the taste and flavor of soy sauce is monotonous, .

Accordingly, in recent years, there has been a tendency to add other nutritional ingredients rich in effective ingredients in the production of soy sauce to shorten the ripening time, to add nutritional ingredients, and to improve the flavor such as reducing odor peculiar to miso Development of a manufacturing method is actively proceeding.

Korean Patent Laid-Open No. 10-2007-0097386 relates to a low salt miso prepared by adding Angelica giganta and Pine Mushroom and a method for preparing the same, and boasts conventional meju with water of Angelica gigas, A first fermentation step of forming and drying for 2 to 3 days, followed by fermentation, a first fermentation step, a first step fermentation step, a fermentation step of Meju, a ganoderma sap, a water content of Angelica gigas, And a third fermentation step of separating fermented soybean paste into a solid fermented soybean and soy sauce which is a liquid and mixing the fermented soybean powder with finely chopped pine mushroom in the fermented soybean paste and aging the mixture. And a method for preparing the same, and a method for producing the same.

Korean Patent No. 10-1182385 discloses a method of preparing soybean paste using soybean sap and a method for producing soybean paste. The soybean paste is inoculated with Aspergillus oryzae strain in the manufacture of meju, dried in a dryer at 45 ° C for 30 days, The soy sauce was fermented for 40 days after being immersed in 20% brine prepared by mixing water and nodule sap in a certain ratio, and the soy sauce was separated. The separated meju lumps were fermented in a dark room for 70 days in a natural state, Discloses a technique for manufacturing a semiconductor device.

In addition, Korean Patent Laid-Open No. 10-2010-0023695 discloses a health-functional soybean paste with added mushroom powder and a method for preparing the same, which comprises preparing mushroom powder at 50-100 mesh, In the step of preparing salt water, 9 kg of the above-prepared brine was poured into 5 kg of domestic alopecia bean prepared by inoculating Aspergillus oryzae, and after 7 days, it was inverted once and then again after 15 days. And then aging at 30 ° C. for 30 days at room temperature, adding 10% of the weight of mung bean to the first fermented doenjang, and aging the fermented mung bean for 30 days And a method for producing the mushroom mustard.

As described above, there is known a method for preparing a field using a tree sap such as nodule sap instead of water, and a method for producing a mushroom bean paste prepared by mixing mushroom powder with miso, but the method of leaching mushroom And aging to produce matured mushroom separately, and then adding the matured matured matured product during the mashing process to increase the nutritional intestine, reduce the odor peculiar to doenjang, and improve the taste and flavor of the mushroom. have.

Korean Patent Laid-Open No. 10-2007-0097386 (published on October 4, 2007) Korean Registered Patent No. 10-1182385 (registered on September 5, 2012) Korean Patent Publication No. 10-2010-0023695 (published on Mar. 4, 2010)

The present invention has been made to solve the above-mentioned problems and provide a necessary technique,

The present invention relates to a process for preparing a fermented shiitake mushroom which is produced by leaching and aging the mature shiitake mushroom into a nodule sap or milk solution and separately preparing a fermented mushroom fermented product, And a method of producing the shiitake mushroom miso.

In addition, due to the matured mushroom which is added during the process of manufacturing miso, the mushroom flavor and flavor are added to the mushroom bean which is superior in flavor and flavor, and the fermentation period is reduced to improve the productivity Another object of the present invention is to provide an advantageous shiitake mushroom miso and a manufacturing method thereof.

In order to achieve the above object, according to one embodiment of the present invention,

The present invention relates to a meju production process for preparing meju from soybeans; A step of leaching mushroom leaching which is selectively carried out before or after the step of preparing Meju, wherein the mushroom is sliced to a predetermined size and then leached and aged by addition of a tree sap; A material mixing step of adding the salted lemon juice to the mushroom aged mushroom produced in the step of leaching mushroom leaching and adding Meju prepared in the step of preparing meju and then mixing them to prepare a material mixture; A primary aging step of aging the material mixture prepared in the material mixing step in a aging chamber maintained at a temperature of 20 to 35 DEG C for 60 to 80 days to produce a primary aged material; A solid and liquid mixture separation step of separating the primary aged material produced in the primary aging step into a solid material and a liquid mixture; And a second aging step of aging the solids separated in the step of separating the solid matter and the liquid mixture from the aged at a room temperature for 50 to 70 days to produce a mushroom mustard.

In the present invention, the shiitake mushroom used in the mushroom leaching step is prepared by inoculating shiitake mushroom to oak, drying the shiitake mushroom for 7 to 15 days in sunlight, drying it at 1 to 3 ° C And kept in a low-temperature storage tank for 3 to 18 months.

In addition, in the above step of leaching mushroom leaching, the tree sap is added at a ratio of 2200 to 2600 parts by weight to 100 parts by weight of the mushroom sliced at a predetermined size, and then leached at a temperature of 5 to 15 ° C for 20 to 28 hours, And aging.

In the present invention, the sapwood sap used in the material mixing step may be prepared by adding 50 to 80 parts by weight of sun-salt to 100 parts by weight of the sap.

In addition, in the above material mixing step, 80-120 parts by weight of the sea salt tree sap and 60-100 parts by weight of Meju are added to 100 parts by weight of the mushroom aged material, followed by mixing.

In the present invention, the tree sap may be any one or more of a nodular sap or a purple sap.

Yet another embodiment of the present invention can provide a mushroom mustard characterized by being produced by the above method.

The shiitake mushroom prepared according to one embodiment of the present invention is prepared by separately ripening mature mushroom produced by leaching and aging the mature mushroom into the nociceptive juice or the polygalum juice, By adding soybean paste to soybean paste, the odor of soybean paste is reduced, and the flavor of soybean paste is improved.

In addition, the shiitake mushrooms according to one embodiment of the present invention have an advantage that nutrients can be enhanced by adding the flavor and flavor of mushroom to doenjang due to matured mushroom added during the process of producing doenjang, The taste and flavor are enhanced and the consumer's preference and preference are improved.

In addition, when compared with conventional soybean paste, the mushroom mustard produced according to one embodiment of the present invention has an effect of shortening the ripening period due to matured mushroom added in the manufacturing process, .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method of manufacturing a shiitake mushroom mustard according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Therefore, the embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the following embodiments.

Throughout the description of the present invention, when a component is referred to as " comprising ", it means that it can include other components as well, without excluding other components unless specifically stated otherwise.

In the specification of the present invention, it is to be understood that when a step is located "on" or "before" another step, this is not only the case where a step is in a direct time series relationship with another step, And may have the same rights as in the case of an indirect temporal relationship in which the temporal order of the two phases can be changed.

The terms " about ", " substantially ", etc. used to the extent that they are used throughout the specification of the present invention are used in their numerical values or in close proximity to their numerical values when the manufacturing and material tolerances inherent in the meanings mentioned are presented, Is used to prevent unauthorized exploitation by an unscrupulous infringer of precise or absolute disclosures in order to aid in the understanding of the disclosure. The term " step " or " step of ~ " used throughout the specification does not mean " step for.

The present invention relates to a mushroom doenjang and a process for producing the same, and a process for preparing mushroom bean mushroom according to the present invention comprises: A step of leaching mushroom leaching which is selectively carried out before or after the step of preparing Meju, wherein the mushroom is sliced to a predetermined size and then leached and aged by addition of a tree sap; A material mixing step of adding the salted lemon juice to the mushroom aged mushroom produced in the step of leaching mushroom leaching and adding Meju prepared in the step of preparing meju and then mixing them to prepare a material mixture; A primary aging step of aging the material mixture prepared in the material mixing step in a aging chamber maintained at a temperature of 20 to 35 DEG C for 60 to 80 days to produce a primary aged material; A solid and liquid mixture separation step of separating the primary aged material produced in the primary aging step into a solid material and a liquid mixture; And a second aging step of aging the solid material separated in the step of separating the solid material and the liquid mixture at a room temperature for 50 to 70 days to prepare a mushroom mustard.

Hereinafter, a method for producing the shiitake mushrooms according to one embodiment of the present invention will be described in detail. The mushroom mustard according to one embodiment of the present invention can be understood more clearly by the following production method.

FIG. 1 is a flowchart showing a method of manufacturing a shiitake mushroom mustard according to an embodiment of the present invention.

According to one embodiment of the present invention, the tree sap used in the present invention may be any one or more of the nodular sap and the purple sap.

It is also possible to use them selectively between the nodule sap and the purple sap, and they can be used in combination. It is most preferable to mix and use ganoderma sap and a polysaccharide solution in a ratio of 40 to 60 wt% of the ganoderma solution and 40 to 60 wt% of the polysaccharide solution.

First, a meju production step can be performed ( _S100 ).

Meju is made from soybeans, and a meju production step can be performed.

After adding water to the washed soybeans, boil them immediately by heating at a temperature of about 100 ° C for about 1 hour and boil them at about 80 ° C for about 4 hours until the beans are slightly reddish. After boiling the soybeans, the soybeans were put into a mold and made into a certain shape. Then, they were kept at 28 to 32 ° C., fermented for about 7 days in a fermentation chamber with rice straw, dried using a natural wind in a rice straw- Meju is manufactured.

In the present invention, the beans are boiled without water in order to prepare meju, in order to increase the viscosity and elasticity of the bean, thereby enhancing the quality of the finally prepared meju.

But it is not limited thereto, but it may be characterized in that 100 parts by weight of washed soybean is added at a ratio of 100 to 200 parts by weight and boiled. This is because when 100 parts by weight of water is added to 100 parts by weight of the washed soybeans, the soybeans are not sufficiently immersed in water and may not be boiled properly. When water is added in a proportion exceeding 200 parts by weight The soybean may contain a large amount of water, and the boiling time may be prolonged, and the produced meju itself may contain a large amount of water and may not be fermented properly, which is not desirable. Therefore, it is most preferable to add meju to 100 parts by weight of the washed soybean at a ratio of 100 to 200 parts by weight of water.

When the prepared meju is mixed in the material mixing step at a later stage, it is preferable to wash the dried meju cleanly and then remove the water for about 4 hours before use.

Next, a step of leaching mushroom leaching can be performed (S ₂₀₀ ).

After shredding the shiitake mushroom to a certain size, it is possible to carry out a leaching mushroom leaching stage in which the sap is matured by adding the sap of the tree and leaching and aging the shiitake mushroom.

This step is not necessarily limited to the meju production step in a time-dependent manner, but can be selectively performed at the same time or before or after the meju production step.

It is well known that shiitake mushrooms have a substance called eridademin which lowers cholesterol levels in the blood, and the richness of shiitake mushrooms is guanylic acid, a component of the nucleic acid-based seasoning, and the fragrance is lenthionine . In addition, shiitake mushrooms contain a lot of ergosterol that has vitamin D effect, and it turns out to be vitamin D when it receives ultraviolet ray in the body, and it is also revealed that there is a lot of vitamin B12 which is known not to exist in the plant in the altitude lost. On the basis of 100 g of mushroom, 3 mg of niacin, 4.00 mg of sodium, 2.00 g of protein, 5.50 g of saccharides, 0.05 mg of vitamin B1, 0.21 mg of vitamin B2, 0.12 mg of vitamin B6, 5.00 mg of vitamin C, It is well known as a health food because it contains a large amount of nutritional ingredients such as 0.28 mg of zinc, 47.00 g of folate, 25.00 mg of phosphorus, 0.30 g of lipid, 1.20 mg of iron, 256.00 mg of potassium, 4.00 mg of calcium and 0.50 g of ash.

In the present invention, when the aged mushroom is used, it is advantageous that the flavor and flavor are stabilized and the homogeneous taste and flavor can be expressed when the mushroom is added in the process of preparing miso. Therefore, in the mushroom leaching stage of the present invention, Shiitake mushrooms may be used.

According to one embodiment of the present invention, the shiitake mushroom to be used in the leaching step of the shiitake mushroom is obtained by drying the shiitake mushroom cultivated by inoculating the oak mushroom on the oak for 7 to 15 days in sunlight, Lt; RTI ID = 0.0 > 3 C < / RTI > for 3 to 18 months.

When shiitake is harvested and dried in the sun for less than 7 days, the shiitake mushroom is not sufficiently dried and may deteriorate and decay during later aging in a cold storage tank. In the sunlight for more than 15 days, When it is dried, it is exposed to the sunlight excessively, so that the fragrance contained in the mushroom is lost, and the texture is also lowered. Therefore, the mushroom is preferably dried in the sun for 7 to 15 days after harvesting. In addition, the dried mushroom is preferably aged for 3 to 18 months in a low-temperature storage tank maintained at about 2 ° C. When matured for less than 3 months, the mushroom may not be fully matured, There is a fear that the flavor or flavor of the mushroom after aging may not be felt separately from shiitake mushroom. If aged for more than 18 months, the productivity and economic efficiency may be lowered due to consumption of excessive mature period , The incense and flavor of the mushroom is no longer increased after a certain period of aging, and thus unnecessary aging period is consumed and the production efficiency is lowered, which is not preferable.

Therefore, in the step of aging the mushroom leaching, the mushroom cultivated by inoculating the mushroom on the oak is dried in the sunlight for 7 to 15 days, and the mushroom is dried for 3 to 18 months It is most preferable to use mushroom which has been aged for a long time.

According to one embodiment of the present invention, in the step of aging the mushroom leaching, the tree sap is added to the mushroom at a ratio of 2200 to 2600 parts by weight to 100 parts by weight of the mushroom sliced at a predetermined size, Leaching and aging for 20 to 28 hours.

When 100% by weight of the shiitake mushroom is added at a ratio of less than 2200 parts by weight, the shiitake mushroom does not sufficiently mature because the shiitake mushroom is not sufficiently immersed in the tree sap. Therefore, the taste and flavor of the mushroom- Therefore, there is a fear that the flavor of shiitake mushroom may not be properly manifested in the miso itself during the manufacture of miso. In addition, when the amount of the tree sap added to the 100 parts by weight of shiitake mushroom exceeds 2600 parts by weight, the amount of the tree sap added to the shiitake mushroom is increased excessively compared with that of the shiitake mushroom, There is a possibility that the flavor of the shiitake mushroom may not be properly expressed in the miso itself during the manufacture of miso.

In addition, when a certain amount of tree sap is added to the sliced mushroom and then leached and aged at a temperature lower than 5 ° C for less than 20 hours, it is aged at a low temperature for a short time, And the quality of the matured mushroom is deteriorated. When the matured material is aged for more than 28 hours at a temperature exceeding 15 캜, the mature material is aged at a high temperature for a long time, It is undesirable because it may retreat and deteriorate.

Therefore, in the above step of leaching mushroom leaching, the tree sap is added at a ratio of 2200 to 2600 parts by weight to 100 parts by weight of the mushroom sliced at a predetermined size, and then leached at a temperature of 5 to 15 ° C for 20 to 28 hours, Most preferably, it is aged.

Next, a material mixing step may be performed (S ₃₀₀ ).

The material mixing step may be carried out by adding the salted salmon tree sap and Meju prepared in the step of preparing meju to the mushroom aged mushroom produced in the step of aging the mushroom leaching, and then mixing them to prepare a material mixture.

According to an embodiment of the present invention, the sapwood sap used in the material mixing step may be prepared by adding 50 to 80 parts by weight of sun-salt to 100 parts by weight of the sap.

In the process of preparing the saline solution, it is preferable that the salt is added at a ratio of 50 to 80 parts by weight with respect to 100 parts by weight of the tree sap. When the salt is added and mixed at a ratio of less than 50 parts by weight, The salinity of the material mixture itself to be produced is lowered, which may result in denaturation in the first and second aging stages, which may deteriorate the flavor of the final malt bean, When added in a proportion exceeding parts by weight, the salty taste may become too strong due to the excessively included sun salt, which may reduce the preference and preference of the consumers for the prepared miso.

Accordingly, in the material mixing step, it is most preferable to add sun-salt to 100 parts by weight of the tree sap at a ratio of 50 to 80 parts by weight, and then melt the sea-salt tree sap.

According to an embodiment of the present invention, in the material mixing step, 80 to 120 parts by weight of the salty water of sapwood and 60 to 100 parts by weight of Meju are added to 100 parts by weight of the mushroom aged material and then mixed .

In the material mixing step, it is preferable that the sapwood sap is mixed at a ratio of 80 to 120 parts by weight with respect to 100 parts by weight of the matured mushroom. When the sapwood sap is added and mixed at a ratio of less than 80 parts by weight, The quality of the soybean paste itself to be finally produced may be deteriorated. When the sea salt tree sap is added and mixed at a ratio exceeding 120 parts by weight, Is so high that the relative salinity becomes too high, and the properties of the finally prepared doenjang itself may become too thin, which is undesirable.

In the material mixing step, the meju is preferably mixed at a ratio of 60 to 100 parts by weight with respect to 100 parts by weight of the aged mushroom. When the meju is added and mixed at a ratio of less than 60 parts by weight, The quality of the soybean paste itself to be finally produced may be deteriorated. When the soybean meal is added and mixed at a ratio exceeding 100 parts by weight, the soybean meal and the mushroom are aged Even if water is added to make doenjang, the smell unique to doenjang is felt in the finally prepared doenjang so that the preference and the preference of the consumer may be reduced.

Therefore, in the above material mixing step, it is most preferable to add 80-120 parts by weight of the sea salt tree sap and 60-100 parts by weight of Meju to 100 parts by weight of the aged mushroom.

Next, a primary aging step may be performed (S ₄₀₀ ).

The material mixture prepared in the material mixing step may be aged in an aging room maintained at a temperature of 20 to 35 DEG C for 60 to 80 days to perform a primary aging step of producing a primary aged material.

According to one embodiment of the present invention, in the primary aging step, it is preferred to mature the material mixture for 60 to 80 days in a ripening chamber maintained at a temperature of 20 to 35 DEG C, When aged for less than a day, it is aged at a low temperature for a short period of time, so that it is not aged sufficiently, so that a distinctive smell unique to doenjang can be strongly generated, and the taste and flavor of the prepared doenjang . In addition, when the material mixture is aged at a temperature exceeding 35 캜 for more than 80 days, aging at a high temperature for a long time is not preferable because the material mixture may be deteriorated and denatured during the aging process.

Thus, in the primary aging step, it is most preferred that the material mixture produced in the material mixing step is aged for 60 to 80 days in the aging room maintained at a temperature of 20 to 35 占 폚.

Next, the solid and liquid mixture separation steps may be performed (S ₅₀₀ ).

The solid and liquid mixture separation step of separating the primary aged product produced in the primary aging step into a solid and a liquid mixture may be performed.

The first aged material can be separated into a solid and a liquid mixture, and then the solid material can be used to prepare the mushroom miso. The liquid mixture can be used to prepare the mushroom soy sauce.

Next, a secondary aging step may be performed (S ₆₀₀ ).

The solid agglomerated in the step of separating the solid and liquid mixture may be aged at room temperature for 50 to 70 days to prepare a matured soybean mushroom.

According to one embodiment of the present invention, in the second aging step, it is preferable to aged the separated solids at room temperature for 50 to 70 days. If aged at the second aging step for 50 days or less, The flavor is reduced due to various enzymes and microorganisms, and there is a possibility that the flavor may be reduced. Unlike common doenjang, the fermentation period is reduced by adding matured mushroom and tree sap to prepare miso, It is not necessary to aged.

Accordingly, in the second aging step, it is most preferable that the solids separated in the step of separating the solids and the liquid mixture are aged at room temperature for 50 to 70 days and made into mushroom mustard.

Next, a liver ripening step can be performed ( _S700 ).

Although not limited thereto, it is possible to additionally perform a soy sauce fermentation step in which the liquid mixture separated in the solid and liquid mixture separation step is aged at room temperature for 50 to 70 days and made into a shiitake soy sauce.

In the step of ripening the soy sauce, it is preferable that the liquid mixture separated in the step of separating solid and liquid mixture is aged at room temperature for 50 to 70 days. If the soy sauce is aged for less than 50 days in the soy sauce ripening step, Unlike ordinary soy sauce, the fermentation period is reduced by adding mature mushroom and tree sap to make doenjang, and it is aged more than 70 days. It is not necessary.

Therefore, it is most preferable that the liquid mixture separated in the solid and liquid mixture separation step is aged at room temperature for 50 to 70 days in the step of ripening the soy sauce to be made into a shiitake soy sauce.

Hereinafter, the soybean paste mushroom prepared according to one embodiment of the present invention and the soybean paste of the comparative example prepared separately from the soybean mushroom soybean paste according to one embodiment of the present invention were separately prepared, The mushroom mustard according to one embodiment of the present invention can be understood more clearly by the sensory test described below.

[Manufacturing method of doenjang]

1. Phase 1: Meju production phase

15 kg of water is added to 10 kg of washed soybeans, followed by heating at a temperature of about 100 ° C. for about 1 hour, boiling at a temperature of about 80 ° C. for about 4 hours, and boiling until the beans are slightly reddish. After that, boiled soybeans were put into meju molds to make about 2.5 kg of meju, then kept at 28 to 32 ° C, fermented for about 7 days in a fermentation chamber with rice straw, and natural wind was blown in a straw- And dried to prepare meju. After washing the prepared meju cleanly, remove water for about 4 hours and prepare separately.

2. Step 2: Step of ripening mushroom leaching

The shiitake mushroom cultivated with oak mushroom inoculated is dried in the sun for about 10 days and matured for about 6 months in a low temperature oven maintained at about 2 ° C in a dried state. The aged mushroom is sliced into a predetermined size, and about 6 L of the tree sap is added to about 250 g of the sliced mushroom, and the mushroom aged is prepared by leaching and aging at a temperature of about 10 캜 for about 24 hours.

3. Step 3: Mixing Step of Material

Charcoal fire is used to disinfect the jar. Add meju to the disinfected jar and remove the water. Then add the matured mushroom and the salted goroc shakes. Add ingredients such as jujube, red pepper, pine needles to the mixture of materials, cover the top of the jar with bamboo feet, and put a raised stone on it.

4. Step 4: The first stage of ripening

In the material mixing step, mix the stone, ocher, charcoal, pine needle, wormwood, or rice straw evenly on the floor of the aging room with the jar containing the mixture of the mixture of meju, mushroom aged water and the tree sap dissolved in the sun-salt. In the material mixing step, first aged material is prepared by aging in aging room maintained at about 25 ° C for about 70 days in a jar containing a mixture of meju, mushroom aged material, and tree sap mixed with the sunflower.

5. Step 5: Separation of solids and liquid mixtures

Separate the primary aged material from the jar into a solid and a liquid mixture and place them separately in a jar.

6. Step 6: Second stage of ripening

The isolated solids are aged at room temperature for about 60 days to produce shiitake mushrooms.

[Sensory Test Standard]

The sensory test for Examples and Comparative Examples is carried out.

A sensory test was conducted by randomly selecting 200 adult male and female panelists aged 20 to 60 years old to taste the doenjangs prepared according to Examples and Comparative Examples to the panelists. The taste, color, flavor and flavor 10 point evaluation method.

[ Tree sap Sensory Evaluation of Shiitake Mushroom Doenjang by Different Types]

The mushroom miso was prepared by varying the kinds of tree sap used in the process of making miso. The sensory evaluation was performed on the mushroom miso.

One. Example One

The shiitake mushroom miso was prepared by the above-mentioned production method, but the used tree sap was limited to the gono juice solution.

In the material mixing step, 5 kg of meju removed from the disinfected jar was added, and 6 L of the mushroom aged material and 6 L of the tree sap dissolved in 3.7 kg of sun salt were added to prepare a material mixture. The manufacturing conditions and the material mixing ratio are the same as the above-mentioned manufacturing method.

2. Example 2

The preparation was carried out under the same conditions as in the above-mentioned preparation method and Example 1, except that the used tree sap was confined to a lotus sap solution to prepare mushroom miso.

3. Example 3

The shiitake mushrooms were prepared by the above production method, except that the used tree sap was mixed with 1: 1 mixture of gonorrhea sap and jujube sap.

4. Comparative Example One

Mushroom miso was prepared by the above method, but using water without using any tree sap.

5. Sensory Evaluation 1

The sensory evaluation was performed on the mushroom bean of Comparative Example 1 prepared using water without using the mushroom miso and tree sap of Examples 1 to 3 prepared according to one embodiment of the present invention, The results are shown in Table 1 below.

* Sensory test value (10: very good, 0: very bad)

Table 1 shows the results of the comparison of the results obtained in Example 1 and Example 3, which were prepared according to one embodiment of the present invention, of the shiitake mushroom miso . The results of the sensory evaluation for the mushrooms of Examples 1 to 3 prepared according to one embodiment of the present invention show that all the preferences of the mushrooms are excellent.

In the manufacturing process of doenjang, the matured mushroom produced by leaching and aging in the mixture of nodule sap, vermicelli sap, or nodule sap and vernal sap is prepared separately, and then matured mushroom is added to prepare miso The flavor, aroma, and flavor of the bean paste of Examples 1 to 3 were higher than those of Comparative Examples 1 to 3, 1 of mushroom miso.

On the other hand, the shiitake mushroom miso of Comparative Example 1 exhibits the flavor and flavor of the mushroom in the miso, but the distinctive smell of the miso is too strong to feel the mushroom flavor and flavor, Was also found to be relatively inferior to the shiitake mushrooms of Examples 1 to 3.

[Sensory evaluation of shiitake mushroom miso by pretreatment process of shiitake mushroom]

The pretreatment process of shiitake mushrooms used in the process of making miso was changed to produce different shiitake mushrooms. The sensory evaluation was carried out on the prepared mushroom miso and commercial miso.

One. Example One

Is the same as the first embodiment described above.

2. Comparative Example 2

Except that the shiitake mushroom powder obtained by completely pulverizing the dried shiitake mushroom powder was added in place of the mushroom matured material in the material mixing step, Mushroom doenjang was prepared.

3. Comparative Example 3

Except that the mushroom was not added in the material mixing step except for the step of leaching mushroom leaching, and at the same time, the mushroom was dried in the second mashing step, The shiitake mushroom powder was completely added to the powder and aged to prepare the mushroom miso.

4. Comparative Example 4

Except for the matured leaching and fermentation step, were prepared in the same manner as in the above production method and Example 1 except for the aging step of the mushroom leaching, and the whole mushroom as it was aged and not dried was added at the material mixing stage to prepare the mushroom bean paste.

5. Comparative Example 5

I purchased a general miso containing no shiitake mushrooms sold on the market.

6. Sensory evaluation 2

The sensory evaluation of doenjang of Comparative Example 2 to Comparative Example 5 in which the pretreatment process of the shiitake mushroom and mushroom of Example 1 prepared according to an embodiment of the present invention was set by a method different from that of the present invention was performed , And the results are shown in Table 2 below.

* Sensory test value (10: very good, 0: very bad)

Table 2 shows that the mushroom bean of Example 1 prepared according to one embodiment of the present invention and the mushroom powder obtained by completely shredding the mushroom which had been dried without leaching and aging the mushroom, The mushroom powder of Comparative Example 2 prepared by adding in place of the mushroom-treated mushroom, the mushroom powder obtained by completely shredding the dried mushroom without leaching and aging the mushroom, was added at the second aging stage and mixed with the separated solid matter And the mushroom and mushroom of Comparative Example 3 prepared by aging the mushroom and mushroom of Comparative Example 4 prepared by adding the mushroom of the natural state as a whole instead of aging the mushroom without leaching and aging, The results of the sensory evaluation of doenjang in Comparative Example 5, which is a general doenjang in which no shiitake mushroom is sold on the market, The soybean paste of Comparative Example 2 to Comparative Example 5, which was manufactured differently from the limited production method, had an overall taste such as taste, flavor and flavor that was less than the shiitake mushroom of Example 1 prepared according to one embodiment of the present invention Respectively.

In the miso of Comparative Examples 2 to 4, the incense and flavor of the mushroom were weakly expressed in the miso produced by the addition of the mushroom during the process of manufacturing the miso, but the taste of the miso was not removed, And it was confirmed that there was no significant difference with the miso of Comparative Example 5, which is a general miso containing no shiitake mushrooms sold on the market.

That is, in the case of producing the shiitake mushroom miso according to an embodiment of the present invention, the mature mushroom produced by leaching and aging the aged mushroom into the nociceptive juice or the polygalum juice separately is separately prepared, By preparing mung bean matured bean paste with miso, the smell of doenjang was reduced, and the taste of mung bean was improved, and taste and preference of consumers were greatly improved.

[Sensory Evaluation of Shiitake Mushroom Doenjang according to the Mixing Ratios of the Materials in the Mixing Step]

According to one embodiment of the present invention, the shiitake mushroom doenjangs of Example 1 and Examples 4 to 8 were prepared and were manufactured according to one embodiment of the present invention, The shiitake mushrooms of Comparative Examples 6 to 13 were prepared by adding to the conditions different from those defined in the invention. The specific amounts of the materials added in the material mixing step are shown in Table 3 below.

* Sensory test value (10: very good, 0: very bad)

Table 4 summarizes the addition rates of the salted lemon juice or meju added in the mixing step of the mushroom and doenjang of Example 1 and Examples 4 to 8 prepared according to one embodiment of the present invention, The results are shown in Table 1. The results of the sensory evaluation of the mushroom mustard of Comparative Examples 6 to 13 prepared by adding the mushrooms of Examples 1 and 4 to Examples 8 to 8, The overall preference of miso was excellent.

In the material mixing step, an appropriate amount of salted lemon juice and meju are added to matured mushroom, and then the matured odor is removed while aging, and the mushroom flavor and flavor are finally produced in the mushroom miso , The overall acceptability was evaluated to be excellent for the shiitake mushrooms of Example 1 and Examples 4 to 8.

On the contrary, the shiitake mushrooms of Comparative Example 6 and Comparative Example 7, which were prepared so that the amount of the salmon tree sap added in the material mixing step was insufficient to be added in an amount less than that defined in the present invention, , The quality of the final bean paste itself is lowered and the salinity is felt to be insufficient. The shiitake mushrooms of Comparative Example 8 and Comparative Example 9, which were prepared so that the amount of the sea salt tree sap added in the material mixing stage was added in excess of the amount defined in the present invention, And the characteristics of miso were too low. Therefore, the preference for taste, flavor and flavor was evaluated to be insufficient.

Similarly, the mushroom mustard of Comparative Example 10 and Comparative Example 11 prepared so that the amount of meju added in the material mixing step was insufficient to be added in an amount less than that defined in the present invention, It is estimated that the amount of meju added in the material mixing step is excessively higher than the amount defined in the present invention. There was a lot of opinion that the odor of the doenjang was felt a lot in the shiitake mushrooms of Comparative Example 12 and Comparative Example 13, and the preference for the taste, flavor and flavor was evaluated to be insufficient in the examples.

Consequently, the shiitake mushroom prepared according to one embodiment of the present invention is prepared by separately ripening mature mushroom produced by leaching and aging the mature mushroom into the nodule solution or the polygalum juice, By preparing the miso by adding the aged material, the odor of the miso is reduced, and the salty taste is enhanced while the flavor of the miso is added to the miso by the aged mushroom which is added during the process of producing miso And the taste and flavor of the doenjang itself is improved, and it is confirmed that there is an advantage that the preference and preference of the consumers can be improved.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, It is evident that many variations are possible by those skilled in the art. It will be apparent to those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. something to do.

Claims

Meju preparation stage to prepare and prepare meju in soybean;
The shiitake mushroom is cut into a predetermined size, and 100 to 100 parts by weight of shiitake mushroom cut into a predetermined size is added at a ratio of 2200 to 2600 parts by weight. To 15 < 0 > C for 20 to 28 hours to produce a mushroom aged mushroom;
To the mushroom aged mushroom produced in the above step of aging the mushroom leaching, 100 weight parts of the tree sap was added at a ratio of 50 to 80 weight parts of the salt solution, and then the solution of the sunflower tree prepared by melting and the meju prepared in the step of preparing meju And mixing the mixture to prepare a material mixture, wherein the material mixture is prepared by adding 80 to 120 parts by weight of the saline solution to 100 parts by weight of the mushroom aged material at a ratio of 60 to 100 parts by weight and mixing them to prepare a material mixture;
A primary aging step of aging the material mixture prepared in the material mixing step in a aging chamber maintained at a temperature of 20 to 35 DEG C for 60 to 80 days to produce a primary aged material;
A solid and liquid mixture separation step of separating the primary aged material produced in the primary aging step into a solid material and a liquid mixture; And
And a second aging step of aging the solid material separated in the step of separating the solid material and the liquid mixture at a room temperature for 50 to 70 days to prepare a mushroom mustard.

The method according to claim 1,
The shiitake mushroom used in the step of leaching the shiitake mushroom,
Characterized in that the mushroom cultivated with oak mushroom inoculated with oak is dried in the sun for 7 to 15 days and aged for 3 to 18 months in a low temperature oven kept at 1 to 3 ° C in a dried state. A method for producing doenjang.

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The method according to claim 1,
Wherein the tree sap is at least one of a nodular sap and a purple sap.

Characterized in that it is produced by the process of any one of claims 1 or 2.

6. A shiitake mushroom which is produced by the method of claim 6.