KR102275341B1 - Nelumbinis semen Doenjang - Google Patents

Abstract

Preparing Yeonjayuk, washing it with clean water and peeling the yellowish-brown skin (A); Soybean preparation step (B) consisting of a washing step of preparing soybeans and washing the residue and dust with clean water, and soaking for 12 hours by immersing them in water 1.5 to 3 times the weight of soybeans; A self-recovery step (c) of mixing and heating the yeonjayuk of step (a) and the soybean beans of step (b) in a weight ratio of 3:7 based on the weight ratio; A meju manufacturing step (d) of grinding the soybean and soft-shelled soybean mixture of step (c) and alternately stacking straw and the mixture on a mold made to form and fermenting it to produce soft-boiled soybean; By providing a method for producing soybean paste, which consists of a soybean paste production step (E) of immersing the Yeonjayuk soybean prepared in step (D) in salt water and then aging it, separating the liquid part and the solid part, and completing the solid part into soft soybean paste. By providing a method for microbial growth It is possible to increase productivity by shortening the manufacturing process and production time by activating this, and it not only improves the sensory quality by harmonizing with soy sauce, but also has a competitive advantage as a health food as it is lower in salt than conventional soy sauce.

Description

Soft soybean paste and its manufacturing method {Nelumbinis semen Doenjang}

The present invention not only increases productivity as the manufacturing process is shortened due to the activation of microorganisms during production, but also the unique sweet flavor of yeonjayuk by preparing meju by mixing yeonjamuk and legumes as a raw material for manufacturing meju and producing soybean paste accordingly. It relates to a soft soybean paste that can feel and a manufacturing method thereof.

Soy sauce is a traditional fermented food made from soybeans and has been used as a very important ingredient for seasoning and flavoring food for thousands of years. Korean traditional soybean fermented foods include soybean paste, soy sauce, gochujang, and cheonggukjang. Soybean is a natural fermented processed food with excellent storage and nutritional value, as well as being an excellent seasoning because proteins, carbohydrates, and fats are decomposed to create a unique taste and flavor during fermentation by acting on various microorganisms on boiled soybeans. to be.

There is no exact data on when the soy sauce was made and used, but it is known that soybeans, the main raw material for soy sauce, are native to Manchuria, and the Dongi people started making soy sauce around the 3rd century.

In the early days, soy sauce and soybean paste were mixed in a thick state, and it is presumed that in the Three Kingdoms period, soybeans were made with some soy sauce, and clear soy sauce was also used. It went to China under the name of poetry, and it was transmitted to Japan around the 8th century of Unified Silla, where horsejang appeared for the first time in Japanese literature in the 8th century, and in the 10th century, it was written as Goryeojang.

Doenjang is a traditional fermented food that has been passed down from time immemorial and is a representative seasoning food indispensable to our table. Doenjang is rich in amino acids, fatty acids, vitamins, and minerals, and contains phytoestrogens, which are special ingredients, so it is known to have excellent functions such as antioxidant, anti-mutation, anti-cancer, and thrombolysis.

Doenjang requires the most complex brewing technology using microorganisms. When making doenjang, it is matured by numerous microorganisms grown in soybean paste, and proteins are decomposed into low-molecular peptides and amino acids, and carbohydrates into monosaccharides. At this time, various aromatic components are generated by microorganisms related to fermentation during doenjang maturation, enhancing the flavor of doenjang.

Numerous fungi, such as Aspergillus sojae, Aspergillus oryzae, and Rhizopus genus, are related to soybean paste maturation, and lactic acid bacteria include Lactobacillus sp. Streptococcus and the like are involved, and as bacteria, Bacillus subtilus, Bacillus natto, and yeast, Saccharomyces cerevisiae, Zygosaccharomyces rouxii, Torulopsis versatilis, etc. have been reported. During the ripening of soybean paste, the soybean protein is decomposed into various types of peptides by the action of various enzymes derived from microorganisms to maintain the unique taste of doenjang.

The conventional method of manufacturing soybean paste is to wash the meju that floats well during the winter, split it, dry it in the sun, and fill the jar halfway with salt water when the soybean paste dries. If the lid is opened and exposed to sunlight during fermentation and maturation, the growth of wild yeast on the surface is suppressed, and the genus Bacillus, salt-resistant lactic acid bacteria, and salt-resistant yeasts develop. Due to the growth of these microorganisms, the unique flavor and taste of doenjang is formed. After fermenting and ripening the soybean paste, it is divided into a liquid part and a solid part. The solid part is separated and used as soybean paste.

However, most of the commercially available soybean paste and soy sauce use soybean and wheat as the main raw materials, and most of the improved diets are manufactured by using the enzymes in koji artificially inoculated and cultured, adding brine, and then fermenting it. In the production of conventional soybeans, the amino acids and sugars produced by the process of decomposing the protein and sugar components of soybeans without additional processing in the process of fermenting for 1 to 2 months by naturally inoculating rice straw and microorganisms in the air after soybeans are self-dissolving. And there is little damage to components such as organic acids, and the whole amount of soybean paste separated after aging can be used, so it has a high utilization rate of raw materials. However, there is a disadvantage in that the seed inoculation and the subsequent process are cumbersome.

On the other hand, unlike other plants, a lotus flower produces lotus rice when it blooms, and the lotus seed contains lotus seeds or lotus threads. Nelumbins semen (Nelumbins semen) is a seed from which the shell part of the mature fruit of the perennial aquatic lotus (Nelumbo nucifera) belonging to the Nymphaeaceae has been removed. .

The soft yellowish brown or reddish-brown surface has fine longitudinal wrinkles and relatively wide veins, and at the center of one end it is papillary-shaped and is usually open in dark brown, the edges are concave, the quality is hard, and the seed coat is thin. I don't break easily

The lotus flower has different names depending on the part used. The leaf is the lower leaf, the root is the follicle, the fruit is the union, the pistil is soft water, and the green embryo inside the seed is called the lotus core. Yeonjayuk is mainly used in oriental medicine to treat hemostasis, haemorrhage, hemostasis, hematemesis, hematuria, and bloody stool. Efficacy of antidiabetic, antidiabetic, and antioxidant effects has been reported.

In oriental medicine, yeonjayuk is known to have effects such as strengthening the stomach and suppressing diarrhea, strengthening the kidneys to have a regenerative effect, and stabilizing the nerves. From the perspective of oriental medicine, yeonjayuk is sweet in taste and mild in nature, and the characteristics of 脾, 腎, and heart are reported to be effective in strengthening the spleen, alleviating diarrhea, protecting the kidneys, and suppressing ejaculation. According to recent research results, it has been reported that yeonjayuk has the effect of treating cardiovascular diseases such as hypertension and arrhythmia, as well as anticancer drugs, diuretics, and skin diseases.

As for the compositional research of soft-shelled meat, research on alkaloids has been mainly conducted. Aporphine alkaloids such as nuciferine, N-nornuciferine, O-nornuciferine, and roemerine, and phenolic alkaloids such as Flavonoid compounds such as +)-catechin, (+)-gallocatechin, quercetin, and kaempferol, and amino acid components such as tryptophan, asparagine, and tyrosine have been reported. As such, yeonjayuk is known as a natural material with various useful ingredients and physiological activities.

While many people are enjoying affluent lives due to recent economic development, interest in traditional fermented foods is growing as they are exposed to various adult diseases such as weight gain and arteriosclerosis, high blood pressure, and diabetes due to westernization of diet and reduced activity.

Fermentation is a series of processes in which microorganisms decompose organic matter using their own enzymes. The raw materials of most fermented foods themselves are good for health, such as Chinese cabbage, radish, garlic, and soybeans. When these ingredients go through the fermentation process, lactic acid bacteria increase. Along with the proliferation of lactic acid bacteria, the raw materials are decomposed into a much more easily digestible form. Inhibits the formation of harmful bacteria inside.

Efforts are being made to develop food using Yeonja, a functional natural material, and Korean Patent Publication No. 10-2015-0063293 and Korean Patent Publication No. 10-2015-0063293 for traditional fermented foods and sauces containing natural material, Yeonja, Although it is posted in No. 10-1289042, the composition for manufacturing soybean by mixing yeonjayuk and soybean in a mixing ratio according to the present invention is not posted, showing a difference.

In Korea Patent Publication No. 10-2015-0063293, the prescription of soy sauce for diabetes: As one of the small thirst, the fire heat rises to the lungs, and pleural effusions multiply, and the tongue and lips turn red and drink a lot of water. Ginseng 3.75 Hwanggwi 7.5 Jeokbokryeong 3.75 Gold 2.62 Psyllium 2.62 Maekmundong 3. Jigolpi 2.62 Licorice 2.62 We are posting about prescription gochujang soybean paste soy sauce makjang sauce containing 18-180 grams of soybeans. In Korea Patent Publication No. 10-1289042, a health supplement using Yeonjamuk is a method of manufacturing a health supplement using Yeonjayuk containing cheonggukjang and Yeonjayuk as active ingredients, including the steps of preparing cheonggukjang powder, and 100 parts by weight of cheonggukjang powder. It is posted with respect to a health supplement and a method of manufacturing the same using the yeonjayuk, including the step of mixing 5 to 15 parts by weight of the yeonjayuk powder. Domestic Patent Publication No. 10-0672949 provides a yeonjayuk extract prepared by hot water extraction of yeonjayuk, but the yeonjayuk extract of the present invention exhibits strong antidepressant activity through animal behavioral and biochemical methods, and side effects of existing antidepressants Since the safety of reducing the amount of ointment is ensured, it is posted about a lotus root extract for the treatment of depression, which can be usefully used as a composition for the treatment of depression and as a health food, a pharmaceutical composition containing the same, and a health food. Korean Patent Publication No. 10-0801753 discloses that the taste and nutrients of soybean are preserved without being separated from the soy sauce, and contains the savory taste, umami, and nutritional components of anchovies to provide consumers with higher nutrition and better taste. A method of manufacturing anchovy soybean paste, which stimulates consumers' appetite by making it taste and umami, and is economically useful by shortening the fermentation period, is posted.

The present invention is to apply yeonjayuk, known as a functional natural material, to fermented foods, and to prepare soybean paste by mixing yeonjayuk and legumes as raw materials for manufacturing meju, and to prepare soy sauce according to the yeonjayuk doenjang and a method for manufacturing the same.

The method for producing yeonjayuk doenjang of the present invention includes: preparing yeonjayuk, washing it with clean water and peeling the yellowish brown skin (a); Soybean preparation step (B) consisting of a washing step of preparing soybeans and washing the residue and dust with clean water, and soaking for 12 hours by immersing them in water 1.5 to 3 times the weight of soybeans; A self-recovery step (c) of mixing and heating the yeonjayuk of step (a) and the soybean beans of step (b) in a weight ratio of 3:7 based on the weight ratio; A meju manufacturing step (d) of grinding the soybean and soft-shelled soybean mixture of step (c) and alternately stacking straw and the mixture on a mold made to form and fermenting it to produce soft-boiled soybean; It may consist of a soybean paste manufacturing step (E) of immersing the Yeonjayuk meju prepared in step (D) in salt water and then aging it, separating the liquid part and the solid part, and completing the solid part into soft soybean paste.

The fermentation step of step (d) is a first fermentation step of drying the molded meju at a temperature of 30°C for 3 days, then laying straw in a box and drying it at a temperature of 27 to 28°C for 1 week, and the first fermentation step We provide a method for manufacturing yeonjayuk doenjang consisting of secondary fermentation in which the later meju is tied with rice straw, hung and dried in a fermentation room at 25℃ for 40 days, and then the rice straw is released and floated in a warm place.

The present invention can increase the productivity by shortening the manufacturing process and production time by activating the growth of microorganisms during the fermentation process by adding soft-shelled meat, and improve the sensory quality by reducing the odor and improving the flavor while harmonizing with the soybean paste. In addition, it is less salty than conventional soybean paste, so it is competitive as a health food.

1 shows a schematic diagram of a method for preparing soft-boiled soybean paste according to the present invention.
Figure 2 shows the yeonjayuk of the present invention.
Figure 3 shows the yeonjayuk meju of the present invention.
Figure 4 shows the fermented yeonjayuk meju of the present invention.

Hereinafter, it will be described in detail with the accompanying drawings related to the soft soybean paste of the present invention and its manufacturing method. 1 shows a schematic diagram of a method for producing soft-boiled soybean paste according to the present invention.

(A) Yeonja-yuk preparation stage

Yeonjayuk preparation step (A) of the present invention includes the process of preparing the yeonjayuk, washing it with clean water and peeling the yellowish brown skin. As used herein, the term yeonjayuk refers to dried yeonja or lotus, which is a mature seed of a lotus flower corresponding to the water lily family.

Yeonja-yuk has almost no odor and has a sweet taste, which can be less objectionable when included in herbal medicines or foods. The shape of yeonjayuk is oval or spherical, and one end is rounded and slightly prominent. The outer surface is light yellowish brown or reddish brown, with grayish white powder, with fine vertical patterns and relatively clear pulse patterns. The seed hulls are thin, yellowish-brown, and difficult to peel. There are two cotyledon leaves inside the seed shell, and it is thick yellowish white, and there is a green lotus core in the middle gap. Figure 2 shows the yeonjayuk of the present invention.

Efficacy of Yeonja-yuk includes methionine, an essential amino acid, which dissolves hardened blood clots and discharges triglycerides, blood and waste from the blood, improving blood circulation and vascular diseases, relieving mental and physical stability, alleviating depression and insomnia, and strengthening heart and gastrointestinal functions. and high polyphenol content, DPPH radical scavenging ability and tyrosinase component are included. Yeonjayuk contains starch, raffinose, protein 16.6%, fat 2%, carbohydrate 23%, calcium 0.09%, phosphorus 0.29%, etc.

(B) Preparation of soybeans

In the soybean preparation step (b) of the present invention, after a washing step of preparing soybeans and washing off residues and dust with clean water, prepare water corresponding to 1.5 to 3 times the weight of soybeans and soak them for 12 hours. step that includes

Meju soybean referred to in the present invention is soybean, cheongtae, seoritae, seomoktae, baektae, or soybean bean, which can be commonly used in the production of soybean. According to the embodiment of the present invention, soybean (baektae) was used.

According to an embodiment of the present invention, soybeans are prepared by preparing 40 kg of soybeans and subjected to a washing step of washing off residues and dust with clean water. After that, soak in 60kg of water and soak for about 12 hours to make the fishy smell of soybeans disappear.

(C) Self-reliance stage

The self-sustaining step (c) of the present invention is a step of mixing and self-sustaining the yeonjayuk that has undergone the step (a) and the soybean that has undergone the step (b) in a weight ratio of 3:7 based on the weight ratio. The mixing of soybean and yeonjayuk in the above step is made with self-simmering.

Prepare yeonjayuk and soybean beans based on the above mixing ratio. Thereafter, the soybeans prepared according to the weight ratio are first boiled over high heat, and when the hardness is about 70% softer than the raw material, the prepared yeonjayuk is added and boiled together for 30 minutes to 1 hour.

After that, the heat is increased for 3 hours with latent heat, and the upper and lower parts are mixed at intervals of 1 hour to self-reflect. This is because yeonjayuk has a weaker hardness than soybeans, so when it is added together, it becomes softer for molding in the meju manufacturing step, which will be described later.

According to an embodiment of the present invention, cooked soybeans are boiled over high heat for 1 hour, and then the yeonjayuk from step (A) is added and boiled together for 30 minutes. In addition, the boiling water can be used by putting the water soaked in soybeans in step (B) as it is. Remove the water by sieving the mixture of soybean soybeans and soft jayuk on which the self-sustaining step has been completed.

In the conventional manufacturing of soybean paste, soybean and glutinous rice are mixed, and the present invention is prepared by mixing yeonjayuk. Carbohydrates account for about 70% of the total ingredients, and carbohydrates are starch or raffinose. Therefore, it provides viscosity and firmness so that it can be maintained in a certain shape instead of glutinous rice during the molding of the meju production step, which will be described later. The mixing ratio of soybean and yeonjayuk can be said to be a suitable ratio for easy molding and maintaining the shape like conventional glutinous rice input.

(D) Meju manufacturing stage

Meju production step (d) of the present invention is a step of grinding the soybean soybean and lotus meat mixture that has undergone the step (c) with a grinder, alternately stacking straw and the mixture in a mold to form it, and fermenting it to produce soft soybean meat meju to be.

In the forming step, the soybean bean and soft jayuk mixture that has undergone the step (D) is crushed to such an extent that the grains are not completely crushed. The straw and the crushed mixture are alternately stacked on a round or square shaped mold, and air is removed to some extent in the middle to form a round or square shape.

In the conventional meju production step, the seed is inoculated before the molding step. This is to increase productivity by activating the growth of microorganisms in the fermentation step and fermenting soybeans with properties. However, according to the present invention, the lotus meat mixed with soybean beans contains abundant antioxidant components, and by activating the microbial growth that occurs during soybean fermentation, it has the same rapid fermentation effect without going through the seed inoculation step. Figure 3 shows the yeonjayuk meju of the present invention.

Natural antioxidants are mostly of plant origin and are present in all parts of leaves, fruits, roots, fruits, seeds, etc. These are mainly phenolic compounds, which delay the production of free radicals and inhibit their activity, thus acting as antioxidants. Phenolic substances and flavonoids widely distributed in plants exhibit various physiological activities such as antioxidant, anti-inflammatory, and antibacterial, and there is a strong correlation between antioxidant activity. Yeonjayuk contains a relatively large amount of polyphenols and contains a large amount of flavonoids, Quercetin. The antioxidant material proliferates soybean fermented bacteria.

Therefore, the mixing ratio of soybean and soft-boiled soybean in the self-sustaining stage, which is the previous stage of the present invention, is the optimum ratio for shortening the fermentation process during the preparation of meju as it contains a large amount of antioxidants at the same time as producing good quality meju.

In addition, soft-shelled meat contains harmful bacteria, E. coli. Growth inhibitory, rich in serine and methionine, soybean has the effect of not causing contamination during fermentation. As for the aesthetic effect, the unique sweetness of yeonja-yuk goes well with the salty taste of soy sauce, and it has the effect of improving the flavor.

The fermentation step may consist of primary fermentation and secondary fermentation. The primary fermentation includes a step of removing moisture from the surface of meju molded for 3 days at a temperature of 30°C after the forming step, laying straw in a box, and drying at a temperature of 27 to 28°C for one week. After the first fermentation step, mold is evenly covered on the surface of meju.

The straw can be used for both conventional straw or wet straw, and Bacillus subtilis called Bacillus subtilis, which is the main fermenter of meju, is attached to the straw, so that it is evenly distributed on the surface or inside of the meju.

When the primary fermentation is complete, bundle the soybeans with rice straw and hang them for 40 days in a fermentation room below 25°C or in a warm room, and then perform secondary fermentation (floating) by loosening the rice straw and floating it in a warm place.

Yeonjayuk meju that has undergone the above steps may have a brown color, white mold on the surface, and yellowish brown inside. In addition, the yeonjayuk meju according to the present invention is fermented from the second day when the primary fermentation is performed, and the period is one week, which is about 1/3 shorter than the conventional method of performing primary fermentation for about a month, so that yeonjayuk is It has the effect of shortening the fermentation period by activating the growth of microorganisms in meju. Figure 4 shows the fermented yeonjayuk meju of the present invention.

(E) Doenjang Manufacturing Step

The doenjang manufacturing step (e) of the present invention may consist of a step of immersing the Yeonjayuk meju prepared in the step (d) in brine and aging it to separate the liquid and solids, and obtaining the solids to prepare the soft soybean paste. The ratio of salt and water is mixed in a weight ratio of 1:3 to 4 based on the weight ratio. The brine mixed in the above ratio is allowed to stand for one day, and when the precipitate settles, a clean supernatant is filtered and used. The salt used at this time does not have a bitter taste if you use sea salt from which the bittern has been removed.

Fill the jar with the brine and the meju prepared in step (d) 1:1 based on the volume ratio. First, fill the yeonjayuk meju and pour the brine prepared by standing still. At this time, when the yeonjayuk juju floats upward, sprinkle salt on the surface of the fermented soybean to prevent contamination with various germs. In addition, in the above step, in addition to salt water and yeonjayuk meju, red pepper, jujube, charcoal, etc. may be added and added. At this time, capsaicin of red pepper has a sterilizing and antiseptic effect.

Cover the opening of the jar with insect screens, and put the lid on the jar to ripen for 30 to 45 days. In the meantime, on sunny days, open the lid and let the sun shine. After aging, it is divided into a liquid part and a solid part. The solid part can be separated and used as soybean paste. The separated solids are conventional soft mak doenjang, and yeonjayuk mak doenjang according to the present invention can also be used as tojang, makjang, dampumjang, soybean paste, saenghwangjang, cheongtaejang, red bean paste, and tofujang depending on the processing method.

It increases the productivity of fermented foods, which are essential in the diet, and improves the flavor by combining the unique sweetness of soft-shelled beef with the salty taste of soy sauce, thereby increasing consumer preference, thereby promoting the creation of profits in the fermented food industry. have.

Claims (2)

Preparing Yeonjayuk, washing it with clean water and peeling the yellowish-brown skin (A);
Soybean preparation step (B) consisting of a washing step of preparing soybeans and washing the residue and dust with clean water, and soaking for 12 hours by immersing them in water 1.5 to 3 times the weight of soybeans;
A step (C) of mixing the yeonjayuk of the step (a) and the soybean beans of the step (b) in a weight ratio of 3:7 by weight and heating the mixture;
Meju manufacturing step (d) of grinding the soybean soybean and lotus meat mixture of step (c) and alternately stacking straw and the mixture on a mold made of it, forming and fermenting the soybean soybean meat mixture;
Yeonjayuk soybean paste manufacturing method comprising the doenjang manufacturing step (E) of immersing the Yeonjayuk soybean prepared in step (D) in salt water and then aging it, separating the liquid part and the solid part, and completing the solid part into soft soybean paste
The soft-boiled soybean paste manufactured by the method of claim 1

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