KR101884369B1 - Manufacturing method of soybean paste using sea staghorn - Google Patents

Abstract

The present invention relates to a method for preparing a soybean paste using a codium fragile hariot having excellent taste and flavor. To this end, the method of the present invention comprises: a step a) of preparing a crushed soybean; a step b) of preparing fermented soybean powder; a step c) of forming a fermented soybean paste; a step d) of preparing codium fragile hariot powder; a step e) of forming a mixture; a step f) of preparing an aged product; and a step g) of preparing a soybean paste.

Description

[0001] The present invention relates to a method for manufacturing a soybean paste using hearing,

More particularly, the present invention relates to a method for manufacturing a soybean paste using auditory sense, and more particularly, to a method for producing soybean paste using auditory sense, To a method of manufacturing a miso using a hearing aid.

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

This kind of soybean is a good seasoning food that contains the three major nutrients such as protein, carbohydrate, and fat, which is the main raw material, soybean. It is an important protein in Korea that the intake of meat is less than that of other countries such as Western countries. As a supplier, it became an indispensable food in the diet.

Doenjang is composed of decomposition products formed by decomposition of protein contained in soybean main raw material by the action of microorganisms and substances newly generated by the action of microorganisms during the fermentation process, thus exhibiting various physiological activities. Recently, In order to spread the unique food or condiments widely in foreign countries, many kinds of food and condiments are being developed to match the current food culture.

On the other hand, in the conventional method of making miso, Meju is put in a jar, and salt is added, and after aging (about 40 days), soy sauce is made. Then, the soy sauce is squeezed and the glutinous rice is put on the soy sauce, Mix well and put in a jar, and after ripening (about 1 year), miso is made.

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

Therefore, in order to solve the above-mentioned conventional problems, Korean Patent Laid-Open No. 10-2016-0115205 discloses a method for producing natural nutritive soy sauce using a sairai.

The above technique is the Meju production stage to manufacture Meju by boiling Seoritae and soybean beans; A meju washing and drying step of washing and drying the meju produced through the meju preparing step; A raw material mixing step of putting Meju, dried chilli, dried jujube, pine needles and char washed in the Meju washing and drying step into a jar into which the salty water is added, and a step of sealing and aging the entrance of the raw material- It is the purpose of providing abundantly various nutritional ingredients because it consists of the step of aging the seal.

However, the above-described technology is different only in the step of adding the ingredients containing various nutrients (for example, pine needle, dried jujube, etc.) in the conventional doenjang manufacturing method, and other processes do not largely deviate from conventional doenjang manufacturing technology, During the manufacturing process, beneficial beneficial ingredients have escaped, or the taste and flavor have not been able to meet the customers' changing eating habits and taste.

Korean Patent Publication No. 10-2016-0115205 (June 10, 2016) Korean Patent No. 10-0459324 (November 22, 2004) Korean Patent No. 10-1558134 (2015.09.30.)

SUMMARY OF THE INVENTION Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide a method of manufacturing a miso using a hearing aid which can provide abundant nutrients and meet changing eating habits and taste.

To achieve the above object, there is provided a method for manufacturing a doenjang using auditory sense, comprising the steps of: (a) immersing soybeans in water to remove moisture after boiling, boiling the moisture-free soybeans in a hot pot, boiling the soybeans The water is separately stored and prepared, and the boiled soybeans are prepared by preparing crushed soybeans; (B) The mashed soybean of step (a) is poured into a molding die to form a molded article while being pounded into a lump, and the molded article is floated at a temperature of 20 to 30 DEG C for 18 to 20 days so as to be fermented. - after 30 days of drying, pulverizing the dried compact to prepare meju powder; Dipping 20 to 30 parts by weight of meju powder in step (b) for 18 to 20 days in 100 parts by weight of jar; Ⓓ After cleaning the hearing, water is removed, and the water is removed from the hearing, and the water discharged through the holes formed in the lower surface of the silk is separated and stored, and the auditory fatigued in the silk is dried Grinding the dried hearing to prepare an auditory powder; Ⓔ 2 to 18% by weight of water remaining after boiling the soybeans in step ⓐ, 2 to 8% by weight of water discharged through the holes formed in the lower surface of the silage of step ⓓ, and 80 to 90% by weight of the auditory powder of step ⓓ To form a mixture; [70] 70 to 80% by weight of the mixture of step (c) and 20 to 30% by weight of the mixture of step (e) are mixed and aged at a temperature of 20 to 30 DEG C for 18 to 20 days in a sealed state, ; Ⓖ After adding the sake, sake, and sikhye to the fermented product of step ⓖ, they are mixed and put into a jar. The hearth powder of step 단계 is evenly coated on the top of the jar, and then the jar is sealed at 10 - 15 캜 And aging the mixture at a temperature of 85 to 95 days to produce doenjang.

Preferably, water and salt are mixed in a weight ratio of 1: 0.2-0.4 in the step (c), and 5 to 10 parts by weight of sake, 100 parts by weight of sake, And 5 to 10 parts by weight of sikhye are preferably added. It is preferable that only the rest of the liquid phase except for the syrup of the sikhye is added after cutting the sikhye of the sake step for 3 to 4 hours, The color of the auditory powder covered at the top of the ripened soybean paste may form yellow.

The bean curd according to the present invention produced by the method of the present invention can be used to enhance the supply of nutrients compared to the conventional doenjang by adding a material that provides beneficial nutrients to the human body during the manufacturing process, There is an effect that can meet the eating habit and taste.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram illustrating a method for manufacturing a doenjang using an auditory sense according to a preferred embodiment of the present invention.
FIG. 2 is a photograph showing soybeans selected in the method of manufacturing a soybean paste using auditory sense according to a preferred embodiment of the present invention. FIG.
FIG. 3 is a photograph showing the drying of a molded article in a method of manufacturing a sensory area using an auditory sense according to a preferred embodiment of the present invention. FIG.
FIG. 4 is a photograph showing the auditory sense prepared in the method of manufacturing the bean sprouts using auditory sense according to the preferred embodiment of the present invention.
FIG. 5 is a photograph showing the auditory state in the state where the moisture is removed in the method of manufacturing the doenjang using auditory sense according to the preferred embodiment of the present invention.
FIG. 6 is a photograph showing the pulverized hearing powder in the method of manufacturing the doenjang using auditory sense according to a preferred embodiment of the present invention.
FIG. 7 is a photograph showing the finally completed doenjang in the method of manufacturing the bean curd according to the preferred embodiment of the present invention.

The method of manufacturing a sensory area using a hearing aid,

Ⓐ The soybean is soaked in water, soaked in water to remove moisture, and the moisture-free soybeans are boiled in a hot pot. The soybean is boiled and the remaining water is separately stored and stored. The boiled soybeans are prepared with crushed soybeans step; (B) The mashed soybean of step (a) is poured into a molding die to form a molded article while being pounded into a lump, and the molded article is floated at a temperature of 20 to 30 DEG C for 18 to 20 days so as to be fermented. - after 30 days of drying, pulverizing the dried compact to prepare meju powder;

Dipping 20 to 30 parts by weight of meju powder in step (b) for 18 to 20 days in 100 parts by weight of jar;

Ⓓ After cleaning the hearing, water is removed, and the water is removed from the hearing, and the water discharged through the holes formed in the lower surface of the silk is separated and stored, and the auditory fatigued in the silk is dried Grinding the dried hearing to prepare an auditory powder;

Ⓔ 2 to 18% by weight of water remaining after boiling the soybeans in step ⓐ, 2 to 8% by weight of water discharged through the holes formed in the lower surface of the silage of step ⓓ, and 80 to 90% by weight of the auditory powder of step ⓓ To form a mixture;

[70] 70 to 80% by weight of the mixture of step (c) and 20 to 30% by weight of the mixture of step (e) are mixed and aged at a temperature of 20 to 30 DEG C for 18 to 20 days in a sealed state, ;

Ⓖ After adding the sake, sake, and sikhye to the fermented product of step ⓖ, they are mixed and put into a jar. The hearth powder of step 단계 is evenly coated on the top of the jar, and then the jar is sealed at 10 - 15 캜 Followed by aging at a temperature of 85 to 95 days to prepare miso.

Hereinafter, the method of manufacturing the doenjang using auditory sense will be described in detail as follows.

- next -

Ⓐ step

In step (a), the soybeans are soaked in water to remove moisture, and the moisture is removed. The moisture-free soybeans are boiled in a hot pot, the soybeans are boiled, and the remaining water is separately stored and kept. The boiled soybeans are crushed As a step of preparing soybeans,

First, as shown in the photograph shown in Fig. 2, the shape of the soybean is crushed or other impurities are picked out, and the soybean is selected. When sorting the soybeans, it is preferable to pick out those which are large in egg shape, plump in shape, and have no wrinkles near the eyes of the soybean. In addition, in the above step, not only soy but also black bean, wheat bean and so on can be used in the present invention, as long as they are a material capable of producing doenjang such as soybean.

On the other hand, the time for immersing the selected soybeans in water is preferably from 6 hours to 7 hours. The shell surrounding the soybean is strong and the inside cotyledon is also extremely dense and hard, so that the soybean is preferably soaked for 6 hours to 7 hours. In addition, the soybean may be impregnated with impurities or dust or the like on its outer surface before being immersed in water.

As a further example, the soybeans can be lightly boiled by immersing the soybeans in water to which 1 part by weight of salt is added per 100 parts by weight of water. This is because the soy protein glycinin is easily dissolved in the solution of salts rather than only in water. On the other hand, the reason for immersing the soybeans in water is that they require sufficient water to boil the soybeans, so that they are soaked in water before boiling to absorb the water. At this time, the volume or weight of the soybeans soaked in the water is about twice that of the soybeans, so that the size of the container to be used is preferably prepared accordingly.

On the other hand, the soaked soybean is dried to remove moisture. The drying is to remove toxic components and the like that may remain on the outer surface of the soybean.

The soybean immersed in the water has a peculiar odor and can be boiled in a hot pot. To boil the soybeans, as mentioned above, sufficient water is required, so that the soybeans are immersed in water before boiling to sufficiently absorb water.

By soaking the soybeans soaked in the water in a hot pot, the hard tissues can be smoothly and softly deformed, and the ingredients inside the soybean can be enriched. Here, the boiling time of the soybeans may vary depending on the amount of soybeans and the state of thermal power, so that it is preferable to sufficiently cook the soybeans until they are easily smashed by fingers without smell from the soybeans . The less-ripe soybean does not, for example, become a mechanism of various degradative enzymatic actions and does not completely eliminate the characteristic odor of soybean. Of course, it is also undesirable to cook for a long time, because if the soybean is overcooked, it may cause deterioration of protein degradation and cell tissue is loosened and then tightly bound again.

The soy sauce may be boiled and the remaining water may be stored separately and mixed with other materials in a subsequent process. The water remaining after boiling the soybean contains a large amount of nutritional components such as protein and saponin, thereby exerting an effect of enhancing nutrition beneficial to the human body in producing doenjang.

Meanwhile, soy beans boiled in the hot pot are prepared so as to be crushed by about 50% so as to be formed into a shaped body having a predetermined shape at a subsequent stage.

Ⓑ Step

In the step (b), the mashed soybean is poured into a molding mold to form a molded body while being pounded into a mold, and the molded body is floated at a temperature of 20 to 30 DEG C for 18 to 20 days so as to be fermented, Followed by drying for 20 to 30 days, followed by pulverizing the dried compact to prepare meju powder,

The prepared mashed soybean is poured into a mold or the like so as to be poured into a mold to form a formed body while being stuck so that it does not come in contact with each other so as to be fermented and then floated at a temperature of 20 to 30 DEG C for 18 to 20 days Perform work. Here, when the molded product is fermented at a temperature higher than 30 ° C, the microorganism producing the polygamma glutamic acid (γ-PGA) is dominantly active in the fermentation process, and fermentation does not occur. It is difficult to promote the nutrients contained in soybeans due to the poor activity of the useful bacteria. In addition, when the above-mentioned shaped body is fermented for more than 20 days, the fermentation becomes excessive and the value as a commodity is lost. If the shaped body is fermented for less than 18 days, the fermentation is not completely completed, have.

The fermented molded product can be dried for 20 to 30 days in a shady place as shown in the photograph shown in Fig. The reason why the molded body is dried is to keep the molded state and to exhibit the efficacy of the nutrients contained in the molded body, that is, soybeans. If the molded body is dried for more than 30 days, it may be damaged by the decolorizing bacteria and lose its value as a commodity. If the molded body is dried for less than 20 days, the nutrient contained in the soybean may not be expressed.

The dried body is pulverized as described above to form a soybean powder having a powder shape of a small particle size. The pulverization may be carried out by a commonly used pulverizer or a mixer.

Ⓒ Step

In the step (c), 20 to 30 parts by weight of meju powder of step (b) is immersed in 100 parts by weight of the jugular water for 18 to 20 days,

The reason for soaking the meju powder in the jar is to make it first to the liver and secondly to prevent the occurrence of insects and the like in meju and to prevent sterilization and decay.

The amount of salt contained in the wastewater is generally about 1/3 level as the amount is smaller than when the berries are soaked. As described above, when the amount of salt is less than that of the general soybean soaked, it is possible to produce soy sauce of low saltiness.

In the above step, it is preferable to add 20 to 30 parts by weight of meju powder to 100 parts by weight of the wastewater. If more than 30 parts by weight of meju powder is added to 100 parts by weight of the wastewater, There is a problem that a thick taste is added, and when the meju powder is added in an amount of less than 20 parts by weight with respect to 100 parts by weight of the jar, the salty taste due to the wastewater may be conspicuous.

When the meju powder is immersed in the jugular water for more than 20 days, the viscosity of the meju powder is increased so that the viscosity of the meju powder is increased. As a result, And when the meju powder is immersed in the jugular water for less than 18 days, the meju powder is not completely dissolved and the meju powder may be scattered on the surface of the mandarin. Therefore, it is preferable to immerse the meju powder in 20 to 30 parts by weight for 18 to 20 days with respect to 100 parts by weight of the wastewater.

On the other hand, as described above, the meju powder immersed in the wastewater forms a cap.

Ⓓ Step

In the step (d), the hearing is washed, the moisture is removed, the hearing is removed from the hearing, and the water discharged through the hole formed in the lower surface of the silk is separately stored and stored, After the hearing is dried, the dried hearing is crushed to prepare a hearing powder,

Here, the hearing is often found in a deep pool of water along a rocky coast, into a green alga growing on the beach. Originally, some of the branches such as yarn are weaved together to make a smooth hull frond, which is over 30cm in length. Number of sexual reproduction Spouse is small in size, has 1-2 chloroplasts, and has two flagella. Cancer spouses are large and have many chloroplasts. It is a good food for sea cucumbers.

As can be seen from the photograph shown in Fig. 4, the body is bright green, branched branches made of branches with a rounded cordlike feel like felt, and the body height is within 20cm but sometimes it grows at 30-40cm. It is an offshore seaweed, distributed all over the world along the coast, and grows up to the depth of 30cm deep from directly under the liver of the mangubu.

Studies on the efficacy of hearing in seaweed have been actively conducted, and their usefulness and effectiveness have been verified in various papers. In addition, it has been used as an insecticide for folk medicine, has been used for improvement of bowel movement, improvement of blood circulation, treatment of urinary diseases and species, and also includes acrylic acid and anticoagulant which have anti- , Anticancer and antimutagenic effect and immunological activity, and is useful in various fields.

In addition, the auditory calcium contains a large amount of calcium. The auditory calcium content is similar to the recommended daily calcium of 700 mg / 100 g for adults, and the potassium content for the blood pressure lowering is 135.29 ± 31.06 mg / 100 g. The iron content of ferritin, which is a constituent of hemoglobin and myoglobin, was about three times as much as the recommended amount. The iron content of ferritin was higher than that of algae such as seaweed, ≪ / RTI >

In addition, the auditory halluclide contains hydroxyproline, which is necessary for collagen formation. Collagen is an important protein distributed in the connective tissues of the human body. Arthritis, and osteoporosis. Thus, the results of this study suggest that the hearing improves the regeneration of such cartilage, which supports the usefulness of the hearing.

Meanwhile, in the above step, as shown in the photograph shown in FIG. 5, moisture is removed, and the auditory sense in which the moisture is removed is steamed in a syringe . The purpose of the above-mentioned hearing stimulation is to act actively by various enzymes.

Also, the water discharged through the holes formed in the undersurface of the sheet can be separately stored and stored at the same time as the hearing aid is steamed in the shirring and mixed with other materials in a subsequent process. The water discharged through the holes formed in the lower surface of the silk contains a large amount of useful nutritional components of the auditory sense, so that when mixed with other materials in a subsequent process, the beneficial ingredient of the auditory human body can be expressed.

The dried hearing is crushed by using a conventional crusher or the like to prepare the auditory powder as shown in the photograph shown in FIG.

Ⓔ Step

The step (e) comprises: 2 to 18% by weight of water remaining after boiling the soybeans of step (a), 2 to 8% by weight of water discharged through holes formed in the lower surface of the silage of step (d) % To form a mixture,

2% to 8% by weight of the water discharged through the holes formed in the lower surface of the silk in the step ⓓ, 80% by weight of the auditory powder of the step % To 90% by weight of the composition are mixed to form a mixture.

Here, the water remaining after boiling the soybeans contains a large amount of nutrients such as protein and saponin. If the soybeans are boiled in water and the remaining water is added in an amount exceeding 18% by weight based on the total composition ratio, The effect of other materials, for example, the hearing effect, can be relatively lowered. On the other hand, when it is added in an amount of less than 2% by weight, it is difficult to exert the aforementioned effects.

The water discharged through the holes formed in the lower surface of the sheet contains useful nutritional components of the auditory sense. When the content of the nutrients exceeds 8 wt% with respect to the total composition ratio, the protein, It is difficult to exert a substrate of a nutritional ingredient such as saponin. On the contrary, when the content is less than 2% by weight, it is difficult to exhibit the aforementioned effects.

When the amount of the auditory powder is more than 90% by weight based on the total composition, the amount of the ingredient that exhibits the efficacy of the auditory powder such as calcium, iron, and minerals The component may be overdosed and adverse effect may be exhibited, and when it is added in an amount less than 80% by weight, it is difficult to exert the effect of the auditory powder.

Therefore, in the above step, 2% by weight to 18% by weight of water remaining after boiling the soybean in step (a), 2% by weight to 8% by weight of water discharged through the holes formed in the bottom surface of step It is preferable to mix 80 wt% to 90 wt% of the auditory powder to form a mixture.

Step

In step (b), 70 to 80% by weight of the mixture of step (c) and 20 to 30% by weight of the mixture of step (e) are mixed and aged at a temperature of 20 to 30 ° C for 18 to 20 days in a sealed state, As a step of preparing water,

In the above step, 70% by weight to 80% by weight of the mixture prepared in step (c) and 20% by weight to 30% by weight of the mixture in step (e) are mixed, and the mixed mixture is sealed in a sterilized jar.

The sealed jar may be aged at a temperature of 20 ° C to 30 ° C for 18 days to 20 days to prepare a mature product. When the jar is aged at a temperature exceeding 30 ° C, the content contained in the jar is somewhat It may be denatured or decayed due to high temperature, and when the jar is aged below 20 ° C, the fermentation is less aged and the flavor inherent in the miso may be lost.

If the jar is aged for more than 20 days, it is overcooked and its value as a commodity is lowered. If the jar is aged for less than 18 days, the ripening is not completed and the value as a commodity is lowered do.

Therefore, in the above step, 70% by weight to 80% by weight of the mixture of step (c) and 20% by weight to 30% by weight of the mixture of step (e) are mixed and placed in a jar and kept at 20 ° C to 30 ° C For 20 days to prepare aged water.

Step

In step (b), the syrup is added to the fermented product of step (b), and then the mixture is mixed with the syrup, the mixture is put into a jar, the auditory powder of step (d) is evenly coated on the top, And aging at a temperature of 15 캜 for 85 - 95 days to prepare doenjang,

In the above step, sake, chrysanthemum, and sikhye are added to the aged material of the step (1), and then the entire portion of the hearing powder in step (e) is completely covered to prevent contact with foreign matter and oxygen.

Since the sake contains ethyl alcohol, the sake can promote aging and act as a preservative at the same time. In addition, it is possible to prevent access of bacteria harmful to the human body. The Chosun chapter is a soy sauce made by traditional methods and helps deep and rich taste in miso. In addition, it is preferable that the sikhye is used for about 4 hours, and the sikhye is added, minus the sourness. The mixing ratio of the above-mentioned materials is not particularly limited, but it may be preferable to mix them in the same ratio.

The mixture was added to the aged product, and the mixed mixture was placed in a jar. The jar was sealed with the auditory powder evenly wrapped on the top of the jar, and the sealed jar was kept at 85 ° C to 15 ° C And then aged for a day to 95 days to finally produce the bean curd according to the present invention.

The aging period of the jars is preferably 85 to 95 days. If the jars are aged for more than 95 days, they may be overcooked to lose the original taste of the miso, and if aged at less than 85 days, There may be problems in storage.

The aging temperature of the jar is preferably from 10 to 15 ° C. When the jar is aged at a temperature higher than 15 ° C, there is a high possibility of deterioration or decay. When the jar is aged at a temperature lower than 10 ° C, It may not be complete and may cause problems in storage.

Therefore, the mixed mixture containing sake, cabbage, and sikhye added to the matured aged product is put into a jar, the jar is sealed with the auditory powder evenly covered at the top, and the sealed jar is heated at a temperature of from 10 캜 to 15 캜 For 85 to 95 days. On the other hand, in the doenjang where the aging of the soybean paste is completed, the color of the auditory powder covered at the top of the soybean paste is yellow.

The soybean paste (FIG. 7) prepared by the above-described production method can be refrigerated for fresh storage.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples.

[Example 1]

1. Mashed soybean preparation stage

Approximately 8 kg of soybeans was soaked in water and called for 4 hours, and then dried to remove water from the surface. The dried soybeans were sufficiently boiled through a hot pot, and the boiled water was stored in a separate container for storage at a subsequent stage. The steamed soybean in the hot pot was crushed to about 50%.

2. Preparation of meju powder

The crushed soybeans were put into a mold to form a meju with a rectangular parallelepiped shape while being soaked in a lump to form a uniform shape. The resulting beans were allowed to stand at 20 ° C to 30 ° C for 20 days and then dried in a shade for 20 days And the dried meju was pulverized into powder through a pulverizer.

3. Step to form claim

3 kg of meju powder was soaked in 5 liters of water and 2 kilograms of salt for 20 days to form a cap.

4. Preparation of hearing powders

1 kg of the auditory sense collected from the sea is washed with fresh water, dried and dried to remove moisture, and then the dried hearing is thoroughly rinsed in the silk. The water discharged through the holes formed in the lower surface of the silk is used for the next step Separately, they were stored separately. The hearing impregnated in the shiru was dried to remove the water, and then the dried hearing was crushed through the crusher to prepare the auditory powder.

5. Mixture Formation Step

1.5 liters of boiled water, 500 ml of water discharged through holes formed in the lower surface of the silk, and 800 g of auditory powder were mixed to form a mixture.

6. Ripening step

And 350 g of the mixture were mixed and sealed in a jar and aged for 20 days while maintaining a constant temperature of 20 to 30 DEG C to obtain aged material.

7. Miscellaneous manufacturing steps

To 1.2 kg of the aged material, 100 ml of sake, 100 ml of sardine, and 100 ml of sikhye (except for a syrup) which have been sieved for about 4 hours are mixed and placed in a jar. The top of the jar is covered with the auditory powder sufficiently to seal the jar, And kept at a constant temperature for 90 days to prepare doenjang.

[Example 2]

1. Mashed soybean preparation stage

Approximately 8 kg of soybeans was soaked in water and called for 4 hours, and then dried to remove water from the surface. The dried soybeans were sufficiently boiled through a hot pot, and the boiled water was stored in a separate container for use in a subsequent stage, and the soybean steamed in the hot pot was crushed to about 50%.

2. Preparation of meju powder

The crushed soybeans were put into a mold to form a meju with a rectangular parallelepiped shape while being soaked in a lump to form a uniform shape. The resulting beans were allowed to stand at 20 ° C to 30 ° C for 20 days and then dried in a shade for 20 days And the dried meju was pulverized into powder through a pulverizer.

3. Step to form claim

3 kg of meju powder was soaked in 5 liters of water and 2 kilograms of salt for 20 days to form a cap.

4. Ripening step

And 350 ml of water boiled in soybeans were mixed and sealed in a jar and aged for 20 days while maintaining a constant temperature of 20 캜 to 30 캜 to prepare aged products.

5. Soybean paste manufacturing stage

100 ml of sake, 100 ml of sardine and 100 ml of sikhye (except for a syrup) squeezed for about 4 hours were mixed in about 1.2 kg of the aged product, and the mixture was sealed in a jar and aged for 90 days while maintaining a constant temperature of 10 to 15 [ .

[Experimental Example 1] Sensory evaluation

The soybean paste prepared in Example 1 was used as the experimental group 1, the soybean paste prepared in Example 2 was used as the experimental group 2, the soy sauce prepared in the conventional soybean paste manufacturing method was used as the control group 1, and soybean paste (CJ) Control group 2, and the sensory evaluation was carried out. The results are shown in Table 1 below.

In the experimental method, the taste (overall taste) by 10 sensory evaluators was evaluated, and 1 point was assigned to the samples with favorable taste by comparing the test groups 1 and 2 and the control groups 1 and 2, respectively.

division Experiment 1 Experiment 2 Control 1 Control group 2 Likelihood
(Overall taste) 9 8 6 5 Flavor Flood
Clean taste Somewhat rough
Savory taste Slightly salty
Savory taste A little bit
Savory taste

As shown in Table 1, when the overall taste of the experimental group and the control group were compared, the control group 1 and 2 received 6 points and 5 points, respectively, compared with 9 points in the experimental group 1 and 8 points in the experimental group 2, , The taste of the experimental group 1 was higher than that of the experimental group 1, and the taste of the experimental group 1 was naturally harmonized with other ingredients without harming the taste of the miso itself. In the case of the experimental group 2, But the control group 1 was slightly salty, while the control group 2 was salty, somewhat sweet, and less salty.

[Experimental Example 2] Improvement evaluation by indigestion and constipation symptoms

The subjects who felt discomfort in the digestive system or who had constipation symptoms were selected, and the miso soup prepared in Example 1 was used for 3 months in a week for about 2 months. Are shown in Table 2 below.

Age group gender Symptom change I'm after 20's female Constipation is severe
Blood mixed Smoothing 30s female Needle-stuck
In pain Symptoms Relieved 40s south Variable thin and smooth bowel movements
Not done Smoothing 50s female No digestion
Feeling Comfortable 60s south Gas in the stomach and colon
Often in the garage Symptoms Relieved

As shown in the above Table 2, when the miso soup was continuously consumed for 2 months using the doenjang prepared according to the example, as the function of the bowel became smooth from 1 month, It was easy, and at the end of two months, I was very comfortable and healthy.

[Experimental Example 3] Salinity measurement

The experimental groups 1 and 2 and the control groups 1 and 2 were mixed with water at a ratio of 1: 1 by volume, and the results were shown in the following Table 3. The highest salinity was 100% Respectively.

sample Experiment 1 Experiment 2 Control 1 Control group 2 Salinity (%) 85 80 100 90

As shown in Table 3, the salty taste of the control group 1 was the highest, while the salinity was significantly decreased in the test group 1 and the test group 2, so that the soybean paste prepared by the preparation method of the present invention did not harm the taste, As well as the role of

Claims (5)

Ⓐ The soybean is soaked in water, soaked in water to remove moisture, and the moisture-free soybeans are boiled in a hot pot. The soybean is boiled and the remaining water is separately stored and stored. The boiled soybeans are prepared with crushed soybeans step;
(B) The mashed soybean of step (a) is poured into a molding die to form a molded article while being pounded into a lump, and the molded article is floated at a temperature of 20 to 30 DEG C for 18 to 20 days so as to be fermented. - after 30 days of drying, pulverizing the dried compact to prepare meju powder;
Dipping 20 to 30 parts by weight of meju powder in step (b) for 18 to 20 days in 100 parts by weight of jar;
Ⓓ After cleaning the hearing, water is removed, and the water is removed from the hearing, and the water discharged through the holes formed in the lower surface of the silk is separated and stored, and the auditory fatigued in the silk is dried Grinding the dried hearing to prepare an auditory powder;
Ⓔ 2 to 18% by weight of water remaining after boiling the soybeans in step ⓐ, 2 to 8% by weight of water discharged through the holes formed in the lower surface of the silage of step ⓓ, and 80 to 90% by weight of the auditory powder of step ⓓ To form a mixture;
[70] 70 to 80% by weight of the mixture of step (c) and 20 to 30% by weight of the mixture of step (e) are mixed and aged at a temperature of 20 to 30 DEG C for 18 to 20 days in a sealed state, ;
Ⓖ After adding the sake, sake, and sikhye to the fermented product of step ⓖ, they are mixed and put into a jar. The hearth powder of the step 단계 is evenly coated on the top of the jar, and then the jar is sealed at 10 - 15 캜 And aging the mixture at a temperature of 85 to 95 days to prepare a soybean paste. The method according to claim 1,
Wherein the water and salt are mixed at a weight ratio of 1: 0.2-0.4 in the jar of step (c). The method according to claim 1,
The method according to claim 1, wherein 5 to 10 parts by weight of sake, 5 to 10 parts by weight of sardine, and 5 to 10 parts by weight of sikhye are added to 100 parts by weight of the aged material. The method according to claim 1,
Wherein the sikhye of the step (b) is cut for 3 to 4 hours, and then only the remainder of the liquid except for the pickled sikhye is added. The method according to claim 1,
Wherein the color of the auditory powder covered at the top of the fermented soybean paste is aged in the fermented soybean paste.

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