KR101812048B1 - Manufacturing method of radish juice meju and manufacturing method of fermented sauce using the same - Google Patents

Abstract

The present invention relates to a method for preparing meju using a juice instead of water and a method for producing a soup using a juice meju, comprising the steps of preparing a juice, a step of soaking the juice, , A shaping step of shaping meju into cooked meju, a topping step of shaping the meju, and a fermentation step of fermenting the topped meju. At this time, it may further include a drying step of drying the cooked beans and a second beating step of boiling the dried beans in the uncooked beans.
The non-dried meju produced by the above-mentioned method contains both the meju and the jujube, so that the nutrition is rich and the taste is good. The various ingredients contained in the fruit juice are helpful in preventing cough, hemostasis, sore throat, disinfection and fever, eliminating mucus as well as removing food. The betaine ingredient in the juice extract protects the liver and relieves the hangover, while diastase ingredient promotes digestion, scalds and tastes. Especially, the soy sauce made by using the non - soy sauce meju is rich in nutrients because it contains ingredients that can not be found in the existing soy sauce, and when the same ingredients are used, a superior food taste can be obtained.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for preparing a non-dried meju and a method for producing a non-

The present invention relates to a method for preparing a non-sourced meju and a method for producing a sourced beverage using the non-sourced meju, and more particularly, to a method for preparing meju using a sour soup instead of water and a method for producing sour soup using a sour soup.

In general, Meju is a basic material that contains soy sauce (soybean meal), various grains and enzyme involved in decomposition of soy sauce, soybean paste, and koji paste, which are raw materials of soy sauce, soybean paste and kochujang, Is a key raw material to determine.

There is a lot of protein and lipids in mexicos, so it is as nutritious as animal food. Protein content is about 30 ~ 50%, and the protein value of soy protein is 73, which is not so high compared to eggs (100), beef (83) and rice (72) It replenishes amino acids, so it shows similar effects to animal proteins when taken together.

In addition to protein, it contains fats, carbohydrates, minerals and vitamins. Carbohydrates and fats account for 25% and 15-20%. The fat of meju is linoleic acid and linolenic acid which are unsaturated fatty acids, and it prevents the accumulation of cholesterol in blood vessels and removes cholesterol accumulated in blood vessels.

The process for making meju is as follows: a step of soaking meju in water; a step of boiling the so-called meju; a step of pulverizing and boiling the meju with boiling; and a step of drying and then fermenting meju. At this time, a certain amount of water is needed to be called or boiled.

On the other hand, bamboo is the most diverse food ingredients in the dining table. The variety of foods that can be made using radishes is very diverse. For example, there are beef bell country, non-fermented soy sauce, simmered beef, flesh, bamboo shoots, dandelion, raw welsh onion, mulberry, radish, kimchi, dumplings, rice bran, As such, the mushroom is a daily food item that comes to our table.

If you take the juice out of the juice, it will help you with coughing, hemostasis, sore throat, disinfection and fever. In addition, when boiled, it eliminates dyspepsia and removes food. In addition, radish contains a digesting enzyme called 'diastase' which breaks down protein and starch, promoting digestion, and cutting and grinding. In addition, radish contains betaine, riboflavin, protein, carbohydrate, fat, niacin, fiber, minerals, potassium and calcium to protect the liver.

As such, it has been used as a food for a variety of foods that are rich in nutrition, but has never been developed as a food spice. Accordingly, the applicant of the present invention developed a process for preparing meju by boiling and boiling meju (soybean paste) without using any water in the process of making meju.

Korean Patent Publication No. 2013-0074039 (2013.07.04)

It is an object of the present invention to provide a method for preparing meju using juice instead of water in the process of boiling and boiling meju, and a method for producing juice using jujube juice.

In order to accomplish the above object, the present invention provides a method for preparing a gravy meju, comprising the steps of preparing a gravy, a step of soaking the gravy, a step of boiling the gravy, A molding step for molding, a topping step for topping the molded meju, and a fermentation step for fermenting the topped meju. At this time, it may further include a drying step of drying the cooked beans and a second beating step of boiling the dried beans in the uncooked beans.

In addition, the method for producing soy sauce using a non-sucrose meju according to the present invention comprises the steps of: mixing 15 to 17% by weight of fermented non-fermented meju, 11 to 13% by weight of salt of the sea salt, and 70 to 72% Fermenting the fermented mixture for 45 to 60 days, filtering out the fermented meju from the fermented mixture and heating at 80 to 100 ° C for 10 minutes, and fermenting the fermented liquid for 60 to 90 days in a container.

In addition, the method for producing doenjang using a non-sourced meju according to the present invention comprises the steps of: 1) mixing 15-17% by weight of fermented non-fermented meju, 11-13% by weight of salt of the sun, 70-72% In a fermented primary mixture, separating the non-fermented meju from the fermented primary mixture, separating the fermented non-fermented meju from 52 to 56% by weight of the separated fermented meju, 39 to 43% by weight of the fermented milk, To 6% by weight of the first mixture, and fermenting the second mixture in a container for 60 to 90 days.

In the present invention having the above-described constitution, in the process of preparing meju, the meju is cooked and boiled using only water without using any water.

In addition, the present invention uses soy sauces according to the present invention to produce soy sauce.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a process of manufacturing a juice-free meze according to a first embodiment of the present invention; FIG.
FIG. 2 is a view showing a process of producing a juice of a juice used in the preparation of a jujube juice according to a first embodiment of the present invention. FIG.
3 is a view illustrating a process for manufacturing meju using a juice according to a second embodiment of the present invention.
4 is a view illustrating a process for producing soy sauce using a non-sourced meju according to the present invention.
5 is a view illustrating a process for producing a soybean paste using a non-sourced meju according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Referring to the accompanying drawings, embodiments of the present invention will be described in detail. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIG. 1, a method for preparing a gravy meju according to a first embodiment of the present invention includes preparing a juice of a juice (S10), immersing the gravy in a soju (S20) (S30), a forming step (S40) for shaping meju with cooked meju, a topping step (S50) for shaping the meju, a fermentation step (S30) for fermenting the topped meju S60).

In preparation step S10,

The preparation step S10 of preparing the juice-free juice comprises a step S11 of washing the radish, a step S12 of drying the radishes cleaned, a step S13 of pulverizing the dried radishes, a step S14 And a step (S15) of juicing the aged radish.

The step of washing the radish (S11) is a step of preparing ripe radish and cleansing after removing the silk and the roots. At this time, the mushrooms used in the manufacture of jujube can be welfare radishes, southern radishes, lantern radishes, homeopathic home remedies, turnips, and the like.

In step S12 of drying the radish, the radish is dried at room temperature for 24 hours so that the radish is shed. In this case, the content of digestive enzymes and vitamin C contained in the radish shell can be increased.

In step S13 of pulverizing the radish, the dried radish is cut into a predetermined size and then pulverized using a pulverizer.

In step S14, the pulverized radish is put into a container and aged at 3-5 DEG C for 15-20 days. In this process, the ingredients contained in the radish and shell of radish are dissolved and lactic acid bacteria are produced. Therefore, it is possible to produce juice which is more pale and nutritious.

Finally, in the step (S15) of juicing the radish, the aged radish is pulverized to obtain a jujube by squeezing the solid and the moisture. At this time, when 1 kg of the powder is crushed and aged and then juice is squeezed, about 500 ml of juice can be obtained. Since 36 liters of juice is required in the preparation of the non-juice meju according to the present embodiment, 36 liters of juice can be obtained by using 72 kg without juice.

On the other hand, the solid content separated in the step of souring the radish (S15) is used in the preparation of the doenjang using the unsweetened meju of the present invention. For this purpose, the separated solids are dried at 30 to 40 ° C for 1 to 2 hours, finely pulverized and stored.

On the other hand, the fruit juice produced through the above-described process is used when called bean sprouts or when living. It can also be used in place of water to contain soy sauce or miso. The juice, which is used for making or drinking beans, is boiled at 100 ℃ for 10 minutes, then frozen at 1 ~ 5 ℃ and used. When the soy sauce or soybean paste is used, the juice is 17 ~ 19 baume. It is preferable to aged one month or more before use.

The immersion step (S20)

The immersion step (S20) is a step in which the meju is immersed in the juice. The meju is used in the manufacture of non-dried meju, yellow soybeans, called 'soybeans'. Saponin of this soybean is excellent in metabolism promoting ability, and excretion of extra cholesterol in the blood is effective for prevention of heart disease, hypertension, diabetes and the like. In addition, meju, cholelithiasis prevention and treatment, through the action of formal enema, the activation of bowel movements, easy to prevent constipation and fiber is not able to prevent. In addition, there are a lot of special ingredients in meju such as lecithin, saponin, isoflavone, trypsin hibiter, etc. which have functionalities such as lowering of cholesterol content, anticancer action, formal action and prevention of dementia.

Seven grams of meju is soaked in 18 liters of juice, and it is sufficiently called for 24 hours at 5 ~ 10 ℃. The process of soaking the meju is called the process of ripening, and through the wet ripening process, the component of the uncooked juice is contained in the meju or combined with the ingredient of the meju, and the nutrition becomes rich.

In the steaming step (S30)

The steaming step (S30) is a step of boiling the beans in the juice. Add the soy sauce, which is called as the uncooked juice, to the container for 2 ~ 3 hours and boil it for 1 hour. At this time, the juice used for the beans is not discarded, but it is put into the container. The process of boiling bean juice is referred to as a heat aging process, and the fermentation process enables the components of the bean juice to be ideally combined with the ingredients of the bean sprouts.

In the forming step S40,

The shaping step (S40) is a step of shaping Meju into the cooked meju. Meju is made of a rectangle of 10 cm ㅧ 10 cm ㅧ 5 cm.

Step S50 (S50)

The shedding step (S50) is a step of squeezing the molded meju. The molded meju is placed in a hot-air dryer at intervals of 3 cm and dried at a temperature of 55 to 60 ° C for 5 hours. In the present embodiment, drying is performed using a hot-air type dryer, but the drying is not limited thereto. The drying may be performed at room temperature (6-7 days).

The fermentation step (S60)

The fermentation step (S60) is a step of fermenting the outermost meju. The topped meju is tied with rice straw and suspended in a fermentation room for fermentation for 40 to 50 days. It is preferable that the temperature is 25 to 30 ° C and the humidity is 25%.

Referring to FIG. 3, a method of manufacturing a gravure meze according to a second embodiment of the present invention will be described.

The method for preparing a non-juice meju according to this embodiment comprises preparing a juice-free juice (S10), immersing the juice in a juice-free step (S20), boiling the juice in a juice-free juice (S30) (S40) of drying meju, a second steaming step (S50) of boiling dried maize bean in a non-cooked sauce, a forming step (S60) of forming meju with cooked meju, A drying step (S70), and a fermentation step (S80) for fermenting the topped meju. Since the drying step S40 and the second mashing step S50 are the same as those of the first embodiment described above, only the drying step S40 and the second mashing step S50 will be described below.

Drying step (S40)

The drying step (S40) is a step of drying the cooked meju. The boiled bean paste is put in a dryer to remove moisture and dried at 55 ~ 60 ℃ for 48 hours. Such a drying process is referred to as a dry-aging process, and the dry-aging process can further activate the components of the jujube and mexin components.

In addition to the wet aging process and the heat aging process of the first embodiment described above, when the dry aging process is performed, it is possible to obtain a mature aging effect capable of enriching the nutrition by combining the ingredients of the soy sauce and the juice. In particular, mesozoo can be more effectively aged by diastase, digestive enzyme, saccharide, glucose, sugar, fructose, maltose contained in juice extract.

In the second steaming step (S50)

The second mashing step (S50) is a step of boiling the dried beans once more after the mash (first stage). 7 kg of dried meju and 27 ℓ of juice are put into a container and boiled for 2 ~ 3 hours and then boiled for 1 hour.

4 and 5, a method of manufacturing a soy sauce using a non-sour saucer manufactured by the above-described embodiments will be described.

A method for producing soy sauce using a non-sourced meju includes a first step (S110) of mixing fermented non-dried meju, salt and juice, a second step (S120) of fermenting the mixture, and a third step Step S130, and a fourth step (S140) of fermenting the liquid (see Fig. 4).

In the first step S110,

The first step (S110) is a step of mixing the fermented jujube juice, salt, and juice. The juice-free meju is a juice-free meju prepared through the above-described Example 1 or Example 2, which has undergone fermentation for 40 to 50 days or more, and salt is used as a salt. At this time, 15 to 17 wt%, 11 to 13 wt%, and 70 to 72 wt% of fermented non-dried meju, sun-dried salt and juice are mixed, respectively.

In the second step S120,

The second step (S120) is a step of fermenting the mixture in a container. Put the mixture in containers such as jars and add charcoal, red pepper, jujube and others. Charcoal, pepper and jujube added together with the mixture inhibit the propagation of bacteria and catch the odor. The period of fermentation of the mixture in the container is 45 to 60 days, for about 3 to 4 days, the lid is covered and fermented, after which the lid is opened periodically and the sunlight is given.

In the third step S130,

The third step (S130) is a step of filtering out the juice of the fermented mixture. When the mixture in the container is fermented and becomes blackish, pour the soy sauce liquid into the cauldron. At this time, it is recommended to dry at 80 ~ 100 ℃ for 10 minutes.

In a fourth step S140,

The fourth step (S140) is a step of fermenting soy sauce, which is a master, in a container. The period of fermenting the soy sauce in the container is 60 ~ 90, and during the fermentation period, the lid should be opened periodically to light the sun.

As shown in FIG. 5, the method of preparing soybean paste using soy sauce meju includes a first step (S210) of mixing fermented green juice, salt and juice, a second step (S220) of fermenting the mixture, A third step (S230) of separating the unsweetened meju from the resulting mixture, a fourth step (S240) of secondarily mixing the separated unscreened meju and a fifth step (S250) of fermenting the second mixture. Since the first step S210 and the second step S220 are the same as the first step S110 and the second step S120 of the method for manufacturing the liver, detailed description thereof will be omitted.

In the first step S210,

The first step (S210) is a step of mixing the fermented juice, salt, and juice. At this time, 15 to 17 wt%, 11 to 13 wt%, and 70 to 72 wt% of fermented non-dried meju, sun-dried salt and juice are mixed, respectively.

In the second step S220,

The second step (S220) is a step of fermenting the mixture in a container. The period of fermentation of the mixture in the container is 45 to 60 days, for about 3 to 4 days, the lid is covered and fermented, after which the lid is opened periodically and the sunlight is given.

In the third step S230,

The third step S230 is a step of separating the non-fermented meju from the fermented mixture.

In a fourth step S240,

The fourth step S240 is a step of secondary mixing of the solid components of the separated juice, juice, and radish. The juice-free meju is separated in the third step (S230), and the solid content of the juice is the solid content in which the moisture is removed in the step (S15) of aging the matured juice during the preparation of the juice. At this time, the solid content of the non-dried meju, the juice, and the dried radish is respectively 52 to 56% by weight, 39 to 43% by weight and 4 to 6% by weight.

In the fifth step S250,

Step 5 (S250) is a step of fermenting a mixture of a mixture of gravy, meju, and radish in a container. The period of fermenting the soy sauce in the container is 60 ~ 90, and during the fermentation period, the lid should be opened periodically to light the sun.

While the present invention has been particularly shown and described with reference to preferred embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. Those skilled in the art will understand. Therefore, the scope of protection of the present invention should be construed not only in the specific embodiments but also in the scope of claims, and all technical ideas within the scope of the same shall be construed as being included in the scope of the present invention.

Claims (11)

delete delete delete delete delete delete delete delete delete A preparation step for preparing jujube, an immersion step in which the juice is called as juju, a mashing step in which the jujuba juice is boiled in an uncooked juice, a molding step in which meju is formed in the firstly mixed jujuba, And a fermentation step of fermenting the fermented meju, the method comprising the steps of:
15 to 17% by weight of fermented non-sourced meju, 11 to 13% by weight of salt of the sun, 70 to 72% by weight of jujube;
Fermenting the mixture in a container for 45 to 60 days;
Filtering out the jujube meju from the fermented mixture and heating at 80 to 100 ° C for 10 minutes; And
Which comprises fermenting the fermented milk for 60 to 90 days in a container.
A preparation step for preparing jujube, an immersion step in which the juice is called as juju, a mashing step in which the jujuba juice is boiled in an uncooked juice, a molding step in which meju is formed in the firstly mixed jujuba, And a fermentation step of fermenting the fermented meju, the method comprising the steps of:
15 to 17% by weight of fermented non-fermented meju, 11 to 13% by weight of the salt of the sun, 70 to 72% by weight of the fermented juice,
Placing the primary mixture in a vessel and fermenting the mixture for 45 to 60 days;
Separating the juice meju from the fermented primary mixture;
52 to 56% by weight of the separated juice meju, 39 to 43% by weight of the juice, and 4 to 6% by weight of the solid content of the dried radish. And
And the fermentation is carried out for 60 to 90 days by placing the secondary mixture in a container.

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