KR101979230B1 - Preparation of soybean paste l prepared by lacquer tree - Google Patents

Abstract

The present invention relates to a method for preparing miso soybean paste, which is prepared by using ruminal lacquer extract in the manufacture of meju, and dried by ultrasonication during the drying process. The soybean paste used for soaking the soybean paste using the processed soybean paste is pre- And the lacquer husks and woody parts to be added are dried by using carbon fiber and then subjected to removal of urotoxin (urushiol) by a hot water extractor. The present invention relates to a method for producing the lacquer seed of the present invention, wherein the functional ingredient, color, flavor, and taste of the lacquer are transferred to the final soybean paste by preparing the lacquer toxin-free treated lacquer tree and the soybean paste, And a method of manufacturing functional lacquer soybean paste, wherein the quality of soybean paste and the preference of consumers are improved.

Description

Preparation method of soybean paste using lacquer tree (lacquer tree)

More particularly, the present invention relates to a method for manufacturing a miso paste using lacquer, and more particularly, to a method for manufacturing a functional lacquer paste used in the production of lacquer soybean paste using the foodstuffs and functional components of the lacquer and the food- .

Lacquer has been applied to lacquer chicken and lacquer ware because it contains antioxidant, antimutagenic, anti-inflammatory and antimicrobial effects and hangover relief. It contains polyphenols and flavonoids, which are foodstuffs, Constipation and hemorrhoid treatment.

However, the use of lacquer in food has caused problems such as induction of allergens contained in lacquer and safety of urushiol known as toxic component.

In this way, it is aimed to produce functional lacquer soybean paste in order to prevent and treat adult diseases by producing the extract of poisonous lacquer, which is known for its functional and traditional folk remedies, and lacquer soybean paste using lacquer tree by traditional methods.

As a conventional technique using lacquer, it is possible to use a method of detoxifying ricin leaf extract, and a method of using it A method for producing allergen-free lacquer having no toxicity, and a method for producing the lacquer having no toxicity ", " No. 10-896235 "," Method of removing urushiol by irradiation with liquid of lacquer tree ", etc., and miso Quot ;, Japanese Patent Application No. 10-2015-0029995, Japanese Patent Application No. 10-2007-0124397, Japanese Unexamined Patent Application Publication No. 10-2015-0029995, Japanese Patent Application Laid- Registration No. "No. 10-1281002" "Sumac and A method of manufacturing soybean paste and soy sauce using roasted sap, and a method of producing soybean paste using soy sauce, such as " Application No. 10-2012-0078069 ", " Soybean paste preparation method ", Application No. 10-2001-0015554, However, the present inventors have not reported the technology and the use of the lacquer varnish using the pre-treated lacquer and the lacquer and the manufacturing method thereof as described in this patent.

Accordingly, there is an urgent need to develop a raw material for manufacturing lacquer paste which can maximize the taste and functional effect of the end user, which is highly preferred by modern people, and to use the lacquer.

Lacquer has been used for cooking lacquer and lacquer with its antioxidant, antimutagenic, anti-inflammatory and antimicrobial effect and hangover relief, and it contains polyphenols and flavonoids as a food ingredient. And is also known to be effective in treating hemorrhoids.

Accordingly, it is an object of the present invention to provide a process for preparing miso, which is a traditional food, by applying pre-treated lacquer (shell + woody part) to produce a final product containing functional ingredient of lacquer, safety and well- And to provide a method for producing functional lacquer soy sauce for health promotion.

As a technical idea to achieve the above object, there is provided a method for manufacturing lucerne bean paste, Dry meju, meju drying step with general sunshine and ultrasonic treatment; A step of immersing meju and salt together with the use of carbon fiber and urushiol (poisonous lacquer) in the manufacture of lacquered soybean paste, and liquorice bark and lignocellulosic lacquer and water treated with lignin powder; Aging and filtering step in which 10 kg of immersion mixture is put in a jar and aged 45 to 50 days in a well-ventilated place, then the raw soy sauce and raw soy sauce are separated; Manufacturing and product stages of lacquer paste making lacquered soybean paste after manufacturing final soybean paste; , The soybean purchased from the market is washed three times with tap water, and the rinse extract, in which the washed beans and urushiol (lacquer toxicity) have been removed using a cauldron, is washed with soybean: lacquer The extract was steamed at a ratio of 10: 0, 8: 2, 5: 5, 2: 8 (w / w) to make meju, and then aged at room temperature for 45 days using rice straw. The processed meju was cut into pieces, dried in the sun for 24 to 36 hours, treated with ultrasonic device for 30 minutes for 3 times, and then dried in a final meju, the used ultrasonic device was treated at 28 KHz, : Dipped in a ratio of 14: 5: 11: 70 (w / w / w / w) of pre-treated lacquer tree and woody part: salt: And the woody part was cut by 0.5㎝ in shell and woody part of Gyeongsangbuk- And dried at 160 ° C for 10 hours. The final moisture content was adjusted to 5% or less, and the resulting lacquer tree: mineral water = 1: 1 (w / w) The salted and treated water was mixed with 1 liter of boiled water at a concentration of 10% by weight, and the mixture was immersed at room temperature for 24 hours. Then, it was immersed in a 0.45-μm membrane filter Filtration using a filter is used as a technical feature.

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According to the method of manufacturing doenjang using the lacquer according to the present invention, the conventional fermented food, soybean paste, which has the functionality from the past, has been prepared. However, when applying the lacquer in the preparation of doenjang, the toxicity of the lacquer is removed, By maximizing the efficacy of miso and lacquer, the final product is a high value-added product with food value and functional effect, which is an invention that can help modern people's adult diseases and provide economic benefits.

Brief Description of the Drawings Fig. 1 is a process flow diagram showing a preferred embodiment of the present invention

The present invention will now be described in detail with reference to the accompanying drawings.

Hereinafter, Fig. 1 is a schematic diagram of a lacquerware maker using a lacquer tree,

The present invention relates to a meju production step for preparing meju for lacquer ware for making lacquered miso; Dry meju, meju drying step with general sunshine and ultrasonic treatment; A step of immersing meju and salt together with the use of carbon fiber and urushiol (lacquer toxin) and lacquer tree (shell + woody part) and ugly powdered water during the production of lacquered soybean paste; 10kg of the immersion mixture is put into a jar and aged for about 45 ~ 50 days in a well-ventilated place, and the raw soy sauce and raw soy sauce are separated from each other; Manufacturing and product stages of lacquer paste, which produces lacquer paste after final raw miso manufacturing; The present invention relates to a method of manufacturing a doenjang using lacquer tree,

Therefore, it is suggested that the use of lacquer extract, ultrasonic treatment, removal of toxic lacquer, and lacquer husks used in the production of lacquer bean paste, The present invention has been made to develop a method for producing functional lacquer soybean paste having well preserved taste.

(1) Meju production step

In this step, beans were washed with tap water three times, and then the beans and urushiol (lacquer toxin) removed from the beans were washed with cauldron at a ratio of 10: 0, 8: 2 , 5: 5, and 2: 8 (w / w), respectively. The resulting meju was steamed in a conventional manner and then aged at room temperature for 45 days using rice straw.

(2) Meju stage

This step is to divide the processed meju in (1), dry it in the sun for 24 ~ 36 hours, treat it with ultrasonic device for 30 minutes three times, and dry the final meju. The ultrasonic device Length x height = 28 cm x 30 cm x 18 cm, Teconse, USA) was treated at 28 KHz.

(3) Immersion step

(2) is a soaking step at a ratio of treated meju: pre-treated lacquer (shell + woody part): salt: sparkling treated water = 14: 5: 11: 70 (w / w / w / w) , And the pre-treated lacquer (shell + woody part) was cut into about 0.5 cm of the skin and woody part of the lacquer of Gyeongnam, and wrapped in carbon fiber, dried at 160 ° C. for 10 hours, (Shell + woody part) treated at 121 ° C and 1.5 atmospheres pressure for 4 hours in a high pressure cooker was used as the raw lacquer: liquor = 1: 1 (w / w). On the other hand, salt of mannitol purchased from the market was used, and wort reduced powder was mixed with 1 liter of the living water in an amount of 10% by weight, and the mixture was immersed for 24 hours at room temperature and then filtered using a 0.45 μm membrane filter Was used as the bottled water.

(4) Ripening and filtering step

10 kg of the immersion mixture of (3) is placed in a jar and aged for about 45 to 50 days in a well-ventilated place, and then the raw soy sauce and the raw soy sauce are separated.

(5) Manufacture of lacquer ware and product stage

(4) is the manufacturing product stage of the lacquer paste after the final final raw miso production.

Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings.

(1) Raspberry extract used in the manufacture of meju, Example of sensory evaluation of miso

In the present invention, the use of raspberry extract in the manufacture of meju, and the sensory evaluation of miso were as shown in Table 1.

① sensory test

As shown in Table 1, the sensory test was conducted by a panel of 10 panelists who were well trained. The color, flavor, salty taste, sweetness, taste, overall taste, etc. were measured by a 5-point intensity method (very weak: 1 point, : 3 points, strong: 4 points, very strong: 5 points).

② The sensory evaluation of miso used ricotta extract in the production of meju

As shown in Table 1, raw bean: raspberry extract = 8: 2 (W / W) was best in color, aroma, salty taste, sweet taste,

(2) Sensory evaluation of lacunin paste with time of dipping and soaking of water for use in lacquer paste

The results of the sensory evaluation of lacquer soybean paste according to the dipping time of the water for use in the lacquer paste dipstick according to the present invention are shown in Table 2.

① sensory test

As shown in Table 2, the sensory test was conducted by a panel of 10 panelists who were well trained. The color, aroma, salty taste, sweetness, taste, overall taste, etc. were evaluated by 5-point intensity method (very weak: 1 point, : 3 points, strong: 4 points, very strong: 5 points).

② Sensory evaluation of lacunin miso with water-immersion time

As shown in Table 2, the best treatments were color, aroma, salty, sweet, savory, and overall preference for 24 hours of immersion time.

Claims (4)

Meju production process for making liquorice meju for lacquer ware; Dry meju, meju drying step with general sunshine and ultrasonic treatment; A step of immersing meju and salt together with the use of carbon fiber and urushiol (poisonous lacquer) in the manufacture of lacquered soybean paste, and liquorice bark and lignocellulosic lacquer and water treated with lignin powder; Aging and filtering step in which 10 kg of immersion mixture is put in a jar and aged 45 to 50 days in a well-ventilated place, then the raw soy sauce and raw soy sauce are separated; Manufacturing and product stages of lacquer paste making lacquered soybean paste after manufacturing final soybean paste; Wherein the method comprises the steps of:
In the step of preparing meju, the beans purchased from the market were washed three times with tap water, and then the beans and rush lacquer extracted with urushiol (poisonous lacquer) were washed with a cauldron to remove bean and raspberry extracts at 10: 0, 8: : 5, and 2: 8 (w / w), and then aged at room temperature for 45 days using rice straw,
The meju is dried in the sun for 24 to 36 hours, and then processed for 30 minutes by using an ultrasonic device. The final meju is dried, and the used ultrasonic device is treated at 28 KHz.
The immersion step is carried out by immersing the treated meju in a ratio of 14: 5: 11: 70 (w / w / w / w) of the pre-treated lacquer husks and the woody part: salt: (Pre) treated lacquer bark and woody part were cut 0.5 ㎝ in shell and woody part and wrapped in carbon fiber, dried at 160 ℃ for 10 hours, and the final moisture was less than 5%, and the dried lacquer tree: : 1 (w / w) in a high pressure cooking pot at 121 ° C and 1.5 atm for 4 hours,
Salt uses commercially available sun salt,
The above-mentioned depilated processed water was mixed with 1 liter of boiled water at a concentration of 10% by weight, and the mixture was immersed at room temperature for 24 hours and filtered using a membrane filter of 0.45 占 퐉. .

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