KR102251447B1 - Manufacturing method of Meju and Gochujang using red bean - Google Patents

Abstract

According to an aspect of the present invention, a) after immersing the beans and red beans, the step of grinding by steaming; b) after immersing the rice, washing and crushing the rice to make steamed rice; c) mixing the beans, red beans and rice; And d) forming the mixture, drying the outer surface, and then naturally fermenting the mixture. The manufacturing method of adzuki bean meju and containing,
Preparing an adzuki bean meal powder by pulverizing the adzuki bean meju prepared according to the method for producing an adzuki bean meju including the same; And 2) adding saccharified liquid, red pepper powder, salt, and water to the prepared red bean meal, followed by mixing and fermenting and aging; A method for producing red bean gochujang comprising a is disclosed.
According to the manufacturing method of red bean meju and red red pepper paste, it is possible to prepare red bean meju and red red pepper paste having higher antioxidant activity and total polyphenol content than conventional paste, and high amino nitrogen content within a relatively short fermentation period. .

Description

Manufacturing method of Meju and Gochujang using red bean}

The present invention relates to a method of manufacturing meju and red pepper paste using red beans.

Soy sauce is manufactured or processed by cultivating yeast bacteria in animal or vegetable raw materials, or fermented or aged by mixing salt, etc. with meju as the main raw material. Meju, Korean soy sauce, brewed soy sauce, acid-decomposed soy sauce, enzyme-decomposed soy sauce, It refers to mixed soy sauce, Korean miso, miso, seasoned red pepper paste, chunjang, cheonggukjang, and mixed soybean paste.

Among them, red pepper paste is made by mixing starchy raw materials such as rice, flour, adlay, etc. by washing it with water and then heating it to gelatinize and mixing koji and salt manufactured through the imperial process using wheat flour, etc., and saccharifying for about 2 months under appropriate conditions. Prepared by adjusting the moisture content and taste by mixing red pepper powder, starch syrup, sorbic acid, MSG, etc. to the fermented and matured protein decomposition, or dried red pepper powder, starch syrup, soy sauce, etc. using meju instead of koji in the above manufacturing method. After seasoning, it is prepared by aging for about 6 months. This general method of manufacturing red pepper paste has a disadvantage in that it takes a long time to prepare red pepper paste because it requires a step of aging for about 2 to 6 months. In addition, red pepper paste has been mainly manufactured in small units at home, but in recent years, it has become possible to produce on an industrial scale in an improved manner according to changes in dietary habits, and this trend is gradually expanding along with the consumer's desire for convenience. In addition, there is still a need for production of red pepper paste with improved nutritional components by adding new functional substances not contained in conventional red pepper paste.

In addition, the market for traditional sauces has recently been stagnant, and the items (soy sauce, soybean paste, red pepper paste) produced in the various traditional sauces listed in the old literature have been simplified, and follow-up research and development is insufficient despite the technological value for creating a fermentation processing profit model. The situation is limited to restoration.

Therefore, it is necessary to discover new sauces in order to develop the sauce market and develop a niche market in the future, and patent applications related to functional sauce technology that reflect high interest in health recently in the development of technology for sauces are increasing.

In this situation, delicacy refers to short-term (fast growth) that is eaten as a special flavored sauce or seasonal delicacy by floating meju in a modified manner rather than a general method, or mixing subsidiary materials other than soybeans, the inventors of the present invention. In the preparation of meju and red pepper paste, they prepared meju and red pepper paste according to the amount of red beans using red beans, and prepared functional meju and red pepper paste which reduced Bacillus cereus, a food poisoning bacteria, in a short period of time by applying a specific seed, thereby completing the present invention. Arrived.

Korean Patent Application Publication No. 10-2018-0046091 (2018.05.08.)

The present invention provides a method of preparing meju according to the content of red beans using red beans and a method of making red pepper paste in order to increase the safety of conventional pastes that are at risk due to harmful bacteria or harmful metabolites during fermentation.

To achieve the above object,

In one aspect of the present invention,

a) grinding the beans and red beans by soaking them and then steaming them;

b) after immersing the rice, washing and crushing the rice to make steamed rice;

c) mixing the beans, red beans and rice; And

d) forming the mixture, drying the outer surface, and naturally fermenting the mixture;

There is provided a method of manufacturing an adzuki bean meju, and an adzuki bean meju prepared through it.

In addition, in another aspect of the present invention,

1) preparing red bean meal powder by pulverizing the red bean meju prepared according to the red bean meju production method; And

2) adding saccharified liquid, red pepper powder, salt, and water to the prepared red bean meal, followed by fermentation and aging by mixing;

There is provided a method of manufacturing red bean red pepper paste and red red red pepper paste prepared through the method.

According to the method of producing meju and gochujang containing red beans of the present invention, meju and gochujang having a high content of amino-type nitrogen within a relatively short fermentation period are prepared with higher antioxidant activity and total polyphenol content than conventional pastes. can do.

In addition, through this, there is an advantage in that it is possible to promote the consumption of sauce by developing safe sauce products and solving difficulties in the manufacturing process of fast sauces such as delicacies.

1 is a diagram showing the manufacturing process of red bean meju red pepper paste.
Figure 2 shows the total polyphenol content of red pepper paste using meju according to the content of red beans.
3 shows the antioxidant activity (DPPH scavenging activity) of red pepper paste using meju according to the amount of red beans.
Figure 4 shows the change of amino-type nitrogen value according to the fermentation period of red bean gochujang using a Bacillus cereus reduced strain.
5 is Bacillus cereus according to the fermentation period of red bean gojuchang for each experimental group. Represents the number of

Hereinafter, the present invention will be described in detail with reference to the embodiments and drawings described herein. Those of ordinary skill in the art to which the present invention pertains can clearly understand the technical idea of the present invention through the embodiments and drawings described below, and in various forms within the scope of the technical idea to which the present invention pertains. It can be transformed.

In one aspect of the present invention,

a) grinding the beans and red beans by soaking them and then steaming them;

b) after immersing the rice, washing and crushing the rice to make steamed rice;

c) mixing the beans, red beans and rice; And

d) forming the mixture, drying the outer surface, and naturally fermenting the mixture;

There is provided a method for producing an adzuki bean meju comprising a.

The beans of step a) may be soaked for 30 minutes to 2 hours, or for 45 minutes to 90 minutes, and it is preferable to soak for about 1 hour. Further, the steaming may be increased for 30 minutes to 2 hours at a temperature of about 90 to about 110°C, or may be increased for 45 minutes to 90 minutes at a temperature of about 95 to 105°C, and it is preferable to increase the increase for about 1 hour. .

If the temperature of the steaming is too high or the time of steaming is too long, the tissue of the beans may be softened, and if the temperature of the steaming is too low or the time is too short, the constituents of the beans are not easy for the subsequent fermentation process. Can remain in the state.

The red beans of step a) may be soaked for 30 minutes to 2 hours, or for 45 minutes to 90 minutes, and it is preferable to soak for about 1 hour. Further, the steaming may be increased for 30 minutes to 2 hours at a temperature of about 90 to about 110°C, or may be increased for 45 minutes to 90 minutes at a temperature of about 95 to 105°C, and it is preferable to increase the increase for about 1 hour. .

If the temperature of the steaming is too high or the time of steaming is too long, the tissue of the red beans may become soft, and if the temperature of the steaming is too low or the time is too short, the constituents of the red beans are not easy in the subsequent fermentation process. It may remain in a state, which is not desirable.

The rice of step b) may be soaked for 3 to 7 hours, or for 4 to 6 hours, and it is preferable to soak for about 5 hours. Further, the temperature of the steaming may be increased for about 15 minutes to about 50 minutes at a temperature of 90 to 110°C, and it is preferable to increase the steaming for 20 to 30 minutes at a temperature of about 95 to 105°C.

If the temperature of the steaming is too high or the time is too long, there is an unnecessary waste of energy, and if the time is too low or the time is too short, gelatinization is not properly performed, which is not suitable for meju production.

It is preferable that the beans, red beans, and rice, each steamed in steps a) and b), are mixed as in step c).

In this case, the amount of red beans to be mixed may be more than 0 4/9 with respect to the total content of beans, red beans and rice, more preferably 1/9 to 3/9. When red beans are added in such an amount, more excellent properties can be exhibited in terms of the total polyphenol content and antioxidant activity (DPPH scavenging ability) of the prepared red pepper paste.

After step c), it is preferable that Bacillus cereus reducing strain is inoculated into the mixture of the mixed beans, red beans and rice.

The inoculum inoculated with the Bacillus cereus reducing strain is preferably Aspergillus oryzae and Bacillus amyloliquefaciens NY12-2, Aspergillus oryzae 1% and Bacillus amyloliquefaciens NY12-2 It is preferably 3%. The Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) NY12-2 is a strain deposited under the accession number KACC 92193P.

By the inoculum inoculated as described above, the amino nitrogen content in the red bean gochujang prepared according to the production method of the present invention may exhibit a high content within a relatively short fermentation period.

In the molding of step d), it is preferable to mold the mixture into a shape having a diameter of about 5 cm to about 8 cm, a height of about 2 cm to 5 cm, and a diameter of 6 cm to 7 cm, and a height Is more preferably 3 cm to 4 cm, but is not limited thereto.

The outer curling of step d) is preferably carried out at a temperature of 28°C to 32°C for 18 hours to 48 hours, more preferably at a temperature of 29°C to 31°C for 24 hours to 36 hours. It is not limited.

In addition, the natural fermentation of step d) is preferably fermented for 6 to 10 days at a temperature of 26° C. to 30° C. and a humidity of 60% to 80%, and a temperature of 27° C. to 29° C. and 65% to 75% It is more preferable to ferment for 7 to 8 days at a humidity of, but is not limited to these conditions.

On the other hand, if the temperature is too high than the suggested temperature, it may be dried before the meju is manufactured, and if the temperature is too low, there may be a problem that fermentation microorganisms are not induced.

In addition, if the fermentation period is too long, contamination from harmful microorganisms may be concerned, and if the fermentation period is too short, proper expression of useful microorganisms may be difficult.

On the other hand, in another aspect of the present invention,

1) preparing red bean meal powder by pulverizing the red bean meju prepared according to the method for producing red bean meju; And

2) adding saccharified liquid, red pepper powder, salt, and water to the prepared red bean meal, followed by fermentation and aging by mixing;

There is provided a method for producing red bean gochujang comprising a.

The outer curling of step 1) may be performed for 9 hours to 15 hours, particularly preferably for 11 hours to 13 hours, but is not limited thereto. In addition, the outer drying may be carried out in a dryer.

In addition, the saccharification solution of step 2) may be prepared by mixing rice, malt, water, and a liquefied enzyme.

Malt is preferably mixed in a ratio of 1:5 to 3:5 compared to rice, but is not limited thereto. If the amount of rice compared to malt is large, the quality of the malt-derived saccharification enzyme may be insufficient due to the high amount of substrate, and if the amount of rice compared to malt is small, more malt-derived enzymes are produced, which may be undesirable. .

In addition, the saccharification solution may be saccharified for 2 hours to 10 hours, and saccharified for 3 hours to 5 hours, but is not limited thereto. If the saccharification time is too short, there may be less sugars of small molecular weight to be used as a carbon source that can be used by the fermentation microorganisms involved in the fermentation process, which may be bad. .

The fermentation aging period of step 2) is preferably 15 to 60 days, more preferably 20 to 40 days, but is not limited thereto.

If the fermentation aging period is too short, it may not be suitable because fermentation is not sufficiently performed, and if the fermentation aging period is too long, overfermentation may occur. .

In another aspect of the present invention,

Red bean meju and red bean red pepper paste prepared according to the method of manufacturing the red bean meju and red red pepper paste are provided.

Red beans meju and red pepper paste prepared by the above method have higher antioxidant activity and total polyphenol content than conventional pastes, and are able to produce meju and red pepper paste having high amino nitrogen content within a relatively short fermentation period. There is.

Hereinafter, the present invention will be described in detail by the following examples.

However, the following examples are merely illustrative of the present invention, and the contents of the present invention are not limited by the following examples.

< Example >

○ Example 1: Tradition without using a starter Red bean meju and Red pepper paste manufacturing experiment

-Meju production according to the amount of red beans

To prepare meju for gochujang, red beans and beans were soaked for 1 hour, then increased for 1 hour using a cauldron, and ground. In the case of rice, it was immersed in water for 5 hours, washed with water, pulverized, and steamed for 20 minutes at 100°C.

The beans, red beans and rice prepared by the above method were blended as shown in Table 1 below, and molded into a certain size (diameter 7 cm, height 3 cm), dried on sunny paper for 1 to 2 days, and then at a temperature of 30° C. for 7 days. Meju was floated on rice straw and spontaneously fermented for a short time.

Finally, after drying the surface for 12 hours, it was pulverized to prepare meju.

Sample
(kg) Steamed rice flour
(Steamed ricepowder ) Boiled beans
(Boiled soybean) Boiled red beans
(Boiled red bean) Comparative example 0 4.5 0 RB -0 2.5 2 0 RB -0.5 2 2 0.5 RB -One 1.5 2 One RB -1.5 One 2 1.5

-Manufacture of red bean gochujang using red bean meju

The control examples in Table 1 represent general meso powder, and RB-0 to RB-1.5 indicate meso powder prepared in the ratio in Table 1, and using these, respectively, red bean gochujang in the mixing ratio shown in Table 2 below. Was prepared.

Specifically, 8 L of water was added to 750 g of malt, immersed at 60° C. for 1 hour, only the supernatant was filtered, 2 kg of glutinous rice powder was added thereto, mixed, and saccharified at 60° C. for about 3 hours. 2.5 kg of red pepper powder, 2 kg of each meju powder prepared in Table 1, and 1.15 kg of salt were added and mixed, and the red pepper paste was prepared by fermenting and aging for 60 days.

Mixing ratio
(%) Glutinous rice flour 12% malt 5% Red pepper powder 15% Mezzanine powder
(Rice flour, beans, red beans) 12% Salt 7% water 49%

-Measurement of Total Polyphenols in Red Bean Meju Gochujang according to Red Bean Content

The total polyphenol content is 50 µl of the extract and _{1 ml of 2% Na 2} CO ₃ mixed and allowed to stand for 3 minutes, and 50 µl of 50% Folin-Ciocalteu's phenol reagent (Sigma-Aldrich, St. Louis, MO, USA) After reacting for a period of time, the absorbance value was measured at 750 nm. A calibration curve was prepared using the standard gallic acid (Sigma-Aldrich, USA), and expressed as mg gallic acid equivalent (GAE, dry basis) in the extract.

As a result, the total polyphenol content at the initial stage of fermentation was 294.70 ~ 400.33 mg%, and as the fermentation proceeded, the polyphenol content showed a tendency to increase. In addition, it was found that the total polyphenol content also increased as the red pepper paste content increased (FIG. 2).

-Measurement of antioxidant activity ( DPPH radical scavenging activity ( % )) of red bean Meju red pepper paste according to red bean content

Electron donating ability (EDA) was measured by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method.

Specifically, after diluting a 0.4 mM DPPH solution to have an absorbance value of 1.3 to 1.4, 0.8 mL of a DPPH (Sigma-Aldrich, USA) solution was added to 0.2 mL of the extract, and allowed to stand at room temperature for 30 minutes, followed by a spectrophotometer (Cary UV-Vis). Spectrophotometer, Agilent Technologies, Santa Clara, CA, USA) was used to measure absorbance at 525 nm, and the electron donating ability was calculated as a percentage (%) of the difference in absorbance between the sample-added and non-added samples.

As a result, as can be seen in FIG. 3, the DPPH scavenging ability at the initial stage of fermentation showed a tendency to increase to 59.75 to 89.98% as fermentation proceeded at 51.09 to 63.94%.

○ Example 2: using a starter Red bean meju and Red pepper paste manufacturing experiment

-Bacillus cereus Manufacture of Red Bean Meju Red Pepper Paste Using Reduced Bacteria

To prepare 350 g of red bean meju using beans, red beans, and rice, 2 kg of steamed rice, 3 kg of steamed red bean, and 4 kg of steamed beans were mixed, and then selected strains for each experimental group as shown in Table 3 below. Was inoculated.

Thereafter, the meju was molded, dried in a dryer at 30° C. for 20 hours, and then fermented at 28° C. and a relative humidity of 70% for 7 to 8 days, and then ground. 350 g of red bean flour prepared through this process, 210 g of salt, 437.5 g of red pepper powder, 1,200 mL of saccharification solution, and 500 mL of water were mixed and fermented at 30°C.

Experimental group Bean + Red Bean + Rice Mixed Meju Inoculum mold
(Asp. oryzae , One%) Starter
(NY12-2, 3%) One 400 g beans + 300 g red beans + 200 g rice x x 2 400 g beans + 300 g red beans + 200 g rice O x 3 400 g beans + 300 g red beans + 200 g rice x O 4 400 g beans + 300 g red beans + 200 g rice O O

-Measurement of Amino Nitrogen in Red Bean Meju Gochujang

The amino acid nitrogen content was neutralized to pH 8.4 using 0.1 N NaOH in the main test containing 10 mL of neutral formalin solution and 10 mL of distilled water in 5 mL of the extract and 20 mL of distilled water in 5 mL of the extract. The nitrogen content was calculated.

As a result, as shown in FIG. 4, in the case of amino-type nitrogen, the initial value was low in the case of the experimental group to which no bacteria were added, and showed a tendency to increase as fermentation proceeded. In the case of experimental group 4 containing both fungi and bacillus, the initial value was relatively high, and the highest amino nitrogen content was shown when the fermentation period was 30 days.

-Bacillus cereus from Red Bean Meju Gochujang Measurement of reduction effect

Bacillus cereus 1 g of each sample was diluted with sterilized physiological saline, and the diluted solution was dispensed in CHROMagar B. cereus medium and cultured (30° C., 24H), and the number of B. cereus bacteria was counted and measured.

As a result, as shown in Figure 5, Bacillus cereus In the case of, the experimental group without bacteria and fungi showed the highest value in the samples at the beginning of fermentation and 60 days of fermentation, but the number of Bacillus cereus, which was similar to about 3.00 Log CFU/mL on day 0 of fermentation, decreased as fermentation proceeded. On day 60 of fermentation, it was lowered to less than 3.00 Log CFU/mL.

The present invention described above has been described with reference to the embodiments, but these are merely exemplary, and those of ordinary skill in the art will clearly understand that various modifications and equivalent other embodiments are possible therefrom. Accordingly, the true technical protection scope of the present invention should be interpreted by the appended claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Claims (13)

a) grinding the beans and red beans by soaking them and then steaming them;
b) after immersing the rice, washing and crushing the rice to make steamed rice;
c) mixing the beans, red beans and rice;
d) Inoculating the mixture of beans, red beans, and rice with Bacillus cereus reducing bacteria simultaneously with Aspergillus oryzae and Bacillus amyloliquefaciens NY12-2 (KACC 92193P) ; And
e) forming the mixture, drying the outer surface, and then naturally fermenting the mixture;
The manufacturing method of adzuki bean meju comprising a.
The method of claim 1,
The step a) is a method for producing red bean meju, characterized in that the soaking for 30 minutes to 2 hours and steaming for 30 minutes to 2 hours.
The method of claim 1,
The step b) is a method for producing red bean meju, characterized in that the rice is soaked for 3 to 7 hours and steamed at 90 to 110°C for 15 to 50 minutes.
The method of claim 1,
The amount of red beans mixed in step c) is 1/9 to 3/9 based on the total content of beans, red beans and rice.
delete The method of claim 1,
The molding of step e) is a method for producing red bean meju, characterized in that the mixture is molded into a shape having a diameter of 5 to 8 cm and a height of 2 to 5 cm.
The method of claim 1,
The outer drying of step e) is carried out at a temperature of 28 to 32°C for 18 to 48 hours, and the natural fermentation is carried out at about 26 to 30°C and a humidity of 60 to 80% for 6 to 10 days. How to make red bean meju.
1) preparing red bean meal powder by pulverizing the red bean meju prepared according to the manufacturing method of claim 1; And
2) adding saccharified liquid, red pepper powder, salt, and water to the prepared red bean meal, followed by fermentation and aging by mixing;
A method for producing red bean gochujang comprising a.
The method of claim 8,
The method for producing red bean gochujang, characterized in that the outer drying of step 1) is carried out for 9 to 15 hours.
The method of claim 8,
The saccharification solution of step 2) is prepared by mixing rice, malt, water and liquefied enzyme.
The method of claim 8,
The fermentation aging period of step 2) is 15 to 60 days, characterized in that the manufacturing method of red bean gochujang.
Red bean meju produced by the production method according to claim 1.
Red pepper paste prepared by the production method according to any one of claims 8 to 11.

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