KR102280832B1 - Instant freezing-dried Environment-Friendly korean soybean paste powder and manufacturing method thereof - Google Patents

Abstract

The present invention provides instant frozen soybean paste powder and a method for manufacturing the same. Although the instant frozen powdered soybean paste of the present invention is in a powder form, the taste and texture of the soybean paste does not deteriorate without adding a separate broth, carrying and cooking are convenient, and consumer preference is excellent.

Description

Instant freeze-dried environment-friendly soybean paste powder and manufacturing method thereof

The present invention relates to instant freeze-dried eco-friendly soybean paste powder and a manufacturing method thereof.

As the industry develops and the times change, the tendency to pursue the simplification of dietary life is increasing. This can be attributed to efforts to reduce housework hours due to dual-income earners, an increasing number of single households, and an increase in the elderly population due to an aging society.

Due to these reasons, the preference for food that can be easily prepared in a short time and with little effort rather than food prepared with a lot of time and effort is increasing. Accordingly, in the industrial market, instant food that can be prepared simply is flooded. is coming out

While Western cuisine is a dry heat cooking method using an oven, Korean and Asian cuisines have developed a moist heat recipe that takes the form of soup. Also, since ancient times, soup has always been served with rice in Korea. For this reason, among the instant foods that are overflowing in the industrial society, soup products such as seaweed soup, soybean paste soup, udon soup, broiler soup, and haejang soup are the mainstream.

Soybean paste is one of the traditional fermented foods in Korea that uses soybeans as the main ingredient. In the old ancestors who lacked protein intake, it not only serves as a seasoning food that gives a unique taste and flavor, but also plays a role in lysine (lysine), which is insufficient in rice or grains when consumed with rice ) and tryptophan, etc. have been used as a major source of protein that can be supplemented.

In addition, as functional substances such as antioxidant, anti-mutagenicity, thrombolytic, thrombolytic inhibitory, and isoflavone are known from conventional fermented soybean paste, doenjang is recognized as a well-being food worldwide.

Therefore, in recent years, instant food that can be easily mixed with water and boiled at home or outdoors has been developed, leading to the popularization and globalization of doenjang soup.

Registered Patent No. 10-1438160 B1 discloses a method for preparing instant frozen doenjang soup and instant frozen doenjang soup prepared thereby, but it is prepared in granular form by mixing undried soybean paste, red pepper paste, and dried vegetables, but this Problems such as poor mixing and poor consumer preference occurred.

Conventional instant doenjang soup consists of a block of freeze-dried vegetables and powder made of soybean paste and seasoning, and is mostly eaten by pouring water like general instant food. However, the instant doenjang soup sold on the market has a problem in that it lacks the texture as well as the deep taste from the ingredients compared to the taste of the soup cooked at home.

In view of this, the inventors of the present invention prepared a method for producing powdered soybean paste, which can produce powdered soybean paste with remarkably excellent preference, and instant frozen soybean paste prepared therefrom. The instant-frozen powdered soybean paste of the present invention has advantages such as that the taste and texture of the doenjang do not deteriorate despite the powdery type, and the consumer's preference is excellent. In addition, the used soybean paste is eco-friendly soybean paste, and it is possible to reduce environmental pollution generated during the manufacturing process.

KR 10-1438160 B1

The object of the present invention is

1) filling the frozen soybean paste into the forming tray container;

2) separating the soybean paste filled in the tray container of step 1) using Hera equipment;

3) freeze-drying at a temperature of -80 to -45°C; and

4) powdering the freeze-dried soybean paste of step 3); to provide a method for producing instant soybean paste comprising a powder.

Another object of the present invention is

1) preparing a first mixture by adding steamed soybean powder to the instant soybean paste powder according to claim 9;

2) A mixture containing dried shiitake mushroom powder, dried radish powder, dried kelp powder, dried pickled cabbage powder, dried shrimp powder, dried cheongyang pepper, dried enoki mushroom, dried seaweed, and yeast extract powder was added to the first mixture. preparing a secondary mixture;

3) remixing the secondary mixture to prepare a tertiary mixture; and

4) selecting the tertiary mixture through a sieving machine; to provide a method for producing instant soybean paste powder comprising a.

Hereinafter, embodiments of the present invention will be described in detail. However, this is presented as an example, and the present invention is not limited thereto, and the present invention is only defined by the scope of the claims to be described later.

In one embodiment of the present invention,

1) filling the frozen soybean paste into the forming tray container;

2) separating the soybean paste filled in the tray container of step 1) using Hera equipment;

3) freeze-drying at a temperature of -80 to -45°C; and

4) powdering the freeze-dried soybean paste of step 3); provides a method for producing instant soybean paste comprising a powder.

Step 1) is the process of filling soybean paste into the forming tray container, and it is a process of checking the cleanliness of the container and the viscosity of the raw material.

Step 2) is the step of separating the raw material by drawing a line on the surface of the raw material using Hera equipment in order to put the raw material into the container and proceed with the freeze-drying operation smoothly and quickly.

Step 3) is the process of freeze-drying the prepared soybean paste. The freeze-drying process may be performed in a vacuum state. At this time, it is preferable to leave it to stand for 3 hours at a temperature of preferably -80 to -45°C, and then freeze-drying. If freeze-drying proceeds outside the above temperature range, the quality of freeze-dried soybean paste is not suitable for mixing, and thus the preference is lowered.

Step 4) is a step of powdering the lyophilized soybean paste after step 3). Preferably, step 4) is quickly performed immediately after the freeze-drying of step 3). The powdering may be performed using a roll mill equipment or the like.

The freeze-drying in step 3) may be preferably performed at -60 to -45°C.

The freeze-drying in step 3) may be performed for 3 to 7 days. Preferably, it may be carried out for 5 days.

The particle size of the powdered lyophilized soybean paste in step 4) is preferably 80 mesh to 120 mesh, but is not limited thereto.

Step 4) is preferably repeated 2 to 4 times. Through the repeated operation, the quality of the powder is soft and it dissolves well in water, so it is easy to secure excellent preference.

The method for producing the instant soybean paste powder may further include the step of packaging 7 to 13 g of the powdered soybean paste in step 4). At this time, when the packaged instant soybean paste powder is added to 200 ml of water, it is preferable to have a salinity of 1.9 to 2.7%. It has been investigated that such salty soybean paste soup has the highest preference among consumers. In particular, in the case of instant soybean paste powder, it is immediately cooked by adding it to water, so it is important to have the most appropriate salinity for the taste of consumers. Preferably, when the instant soybean paste powder packaged by 7g is added to 200ml of water, it may have a salinity of 1.9 to 2.7%.

The present invention also provides an instant soybean paste powder prepared by using the above production method.

In the present invention also,

1) preparing a primary mixture by adding steamed soybean powder to the instant soybean paste powder according to the manufacturing method;

2) A mixture containing dried shiitake mushroom powder, dried radish powder, dried kelp powder, dried pickled cabbage powder, dried shrimp powder, dried cheongyang pepper, dried enoki mushroom, dried seaweed, and yeast extract powder was added to the first mixture. preparing a secondary mixture;

3) remixing the secondary mixture to prepare a tertiary mixture; and

4) screening the tertiary mixture through a sieving machine; provides a method for producing instant soybean paste powder comprising a.

Step 1) is a step of preparing a first mixture by adding steamed soybean powder and seaweed powder to the instant soybean paste powder, and step 2) is a step of preparing the first mixture with dried shiitake mushroom powder, dried radish powder, dried kelp powder, and dried This is a step of preparing a secondary mixture by adding a mixture containing pickled cabbage powder, dried shrimp powder, dried cheongyang pepper, dried enoki mushroom, dried seaweed, and yeast extract powder. The reason for the separate steps for preparing the first mixture and the second mixture is that it is easy to mix the steamed soybean powder with the soybean paste powder, which is difficult to mix due to its high viscosity, for smooth mixing. This is because the miscibility with water is increased to maximize the consumer's preference.

The instant soybean paste powder is 30 to 40% by weight of the total instantaneous soybean paste powder weight;

The steamed soybean powder is 5 to 10% by weight of the total weight of the instant soybean paste soup;

The dried shiitake mushroom powder is 3 to 10% by weight of the total weight of the instant soybean paste soup;

The dry non-powdered powder is 2 to 5% by weight of the total instant soybean paste powder;

The dried kelp powder is 2 to 5% by weight of the total weight of the instant soybean paste soup;

The dried pickled cabbage powder is 1 to 5% by weight of the total weight of instant soybean paste soup;

The dried shrimp powder is 0.5 to 3% by weight of the total weight of the instant soybean paste soup;

Dried cheongyang pepper is 3 to 10% by weight of the total weight of the instant soybean paste soup powder;

The enoki mushroom is 5 to 10% by weight of the total weight of the instant soybean paste soup;

Dried seaweed is 10 to 20% by weight of the total weight of instant soybean paste soup; and

The yeast extract powder is preferably included in an amount of 1 to 5% by weight of the total instant soybean paste soup powder, and when the mixing ratio of the components is out of the above range, the taste of the instant soybean paste soup may decrease. In particular, although the present invention is powder-type instant soybean paste powder, dried radish powder, dried kelp powder, dried shrimp powder, dried shiitake mushroom powder, etc. are added to provide excellent taste and texture even without adding a separate broth, so that consumers' preference is excellent. This is an advantage, but if the mixing ratio of the components is out of the above range, it may lead to a decrease in consumer preference, so be careful.

The selection in step 4) may be performed using an 80 to 120 mesh sieving machine, but is not limited thereto.

The present invention also provides instant soybean paste soup powder prepared by using the above production method.

The instant-frozen powdered soybean paste of the present invention has advantages such as the taste and texture of the soybean paste does not deteriorate even if a separate broth is not added, it is easy to carry and cook, and the consumer's preference is excellent even though it is in a powder form.

1 is an image showing each step of the process for producing the instant soybean paste powder of the present invention.
Figure 2 is an image showing each step of the process for producing the instant doenjang soup powder of the present invention.
Figure 3 shows the results of identifying the microorganisms isolated from the raw material Meju of the present invention.

Example

Hereinafter, preferred examples and experimental examples are presented to help the understanding of the present invention. However, the following Examples and Experimental Examples are only provided for easier understanding of the present invention, and the content of the present invention is not limited by the Examples and Experimental Examples.

material

Example 1. Freeze-drying process of raw soybean paste

In order to manufacture freeze-dried soybean paste, eco-friendly raw material soybean paste was worn and then stored frozen. After that, the appearance, color, smell, and salinity of the raw material were checked to confirm that there was no abnormality in the raw material. The prepared soybean paste was placed in a molded tray container and filled to be suitable for drying. After the filling operation was completed, a line was drawn inside the protruding part of the plate using Hera equipment. The molded raw material was put into a freeze dryer at -45°C or lower, and drying was performed. It was confirmed that it was completely dried by carrying out for 120 hours for the last 5 days. After completion of drying, the powdering operation was performed using a roll mill. In order to secure a uniform powder size of powdered soybean paste, continuous operation was performed 3 to 4 times. After the completion of the powdering operation, it was sealed and stored refrigerated. An image of each step of the process is shown in FIG. 1 .

Example 2. Preparation of high-preference powdered soybean paste

An additional process was performed using the powdered soybean paste prepared in Example 1 in order to increase the preference for the powdered powdered doenjang. The dried soybean paste prepared in Example 1 was pulverized. The appearance, color, flavor, moisture content, freshness, and salinity of the crushed dried soybean paste were checked to see if they met the standards.

Thereafter, steamed soybean powder was added to the ground dried soybean paste and mixed for 30 minutes to prepare a primary mixture. After adding dried shiitake mushroom powder, dried radish powder, dried kelp powder, dried pickled cabbage powder, dried shrimp powder, dried cheongyang pepper, dried seaweed, dried enoki mushroom, yeast extract powder, purified water and other seasoning powders to the secondary mixture A second mixture was prepared by mixing for 30 minutes. The other seasoning powders include soybean powder, dried garlic powder, brown rice powder, anchovy powder, sugar, green onion powder, onion powder, alpha fine powder, wheat protein extract, soy sauce powder, beef powder and refined salt. The mixing ratios of the raw materials included in the first mixture and the second mixture are shown in Table 1 below.

[Table 1]

The secondary mixture was put in a mixer and re-mixed for 30 minutes to prepare a tertiary mixture. In order to increase the mixing rate, the tertiary mixture was re-mixed using a cross mixer to prepare a final mixture.

The prepared final mixture was screened through a sieve of 80 mesh to 120 mesh. The mixture that did not pass through the sieving machine was sufficiently pulverized for 30 minutes and screened again through the sieving machine. Images of each step of the process are shown in FIG. 2 .

Example 3. Characterization of high-preference dried soybean paste

The microorganisms generated in Meju, the raw material of the dried soybean paste of Example 1, were isolated, and the microorganisms were identified by performing rRNA for bacteria and ITS assay for mold, and the results are shown in FIG. 4 .

The quality characteristics of meju were investigated by drying at room temperature for moisture, hardness, amino acid nitrogen, and total number of bacteria and mold by plate dilution. The quality analysis method followed the Food Standards Code. The results are shown in Table 2 below.

[Table 2]

As a result of analyzing the amino acid nitrogen content according to the fermentation period of soybean paste, the content was 572 mg% when aged for 5 months and 616 mg% when aged for 9 months. The amino acid nitrogen content of traditional soybean paste is stipulated to be more than 300mg% in the traditional food standards, so even after 5 months of aging, protein degradation is fermented beyond the regulation, but it is increasing as the fermentation period elapses. In general, fermentation proceeds rapidly through the high temperature period of July to August, so it is judged that fermentation of 6 months or more is necessary. In the case of regular soybean paste, it is continuously fermented and sold, so the quality changes depending on the sales period. However, in the case of dried soybean paste, the quality does not change even when stored at room temperature. After storage, the uniformity of quality can be improved. In the case of drying doenjang, the rate of breakage during separation from the drying mold was very high (30-40%), but recycling of the damaged doenjang was hardly performed.

In order to investigate the possibility of reshaping and quality change of damaged products, water was added to the damaged soybean paste until the initial salinity level of the soybean paste was added to prepare a re-dried product that was freeze-dried again, and the quality characteristics were investigated, and the results are shown in Table 3 below.

[Table 3]

To find out the degree of fermentation according to the production period of soybean paste, soybean paste produced in 2017 was used to prepare doenjang, and the amino acid nitrogen content of soybean paste 5 and 9 months after production was compared. To compare the quality by recollecting the damaged products of the existing dried soybean paste, add water until the initial saltiness of the soybean paste is the same before drying and freeze-dry again. Then, the moisture, salinity, pH, color, breakage hardness and amino acid properties The nitrogen content was investigated. In order to set the shelf life of dried soybean paste, the packaged product was stored at room temperature and the change in moisture, salinity, pH, peroxide value, color and presence of coliform group for 3, 6, 12, and 18 months was investigated. 4 is shown.

[Table 4]

After 3 months, the moisture content increased and the color slightly darkened, but it was not at a level that affected the quality, and there was no increase in the peroxide price or the occurrence of coliform bacteria, so the shelf life of one year was shortened like general dry products. confirmed to have

Meanwhile, in order to set the amount of soybean paste suitable for one serving, the specifications of commercially available soybean paste containers and the Agri-food Comprehensive Information System (Rural Development Administration) were referred to. The Agricultural Food Comprehensive Information System suggested that the serving size of soybean paste stew is 150ml, but this is the standard amount for consumption. Considering the preference for cooking and serving, 200ml of water is added to cook the soybean paste stew, and the salinity and The degree of preference was investigated and shown in Table 5 below. Doenjang prepared by adding 7 g of dried soybean paste showed a salinity of 2.3% and was evaluated as having the best taste.

[Table 5]

Example 4. Sensory evaluation of high-preference dried soybean paste

The sensory test was conducted for 20 food-related majors and graduate students, and 100 mL of boiling water was added to 7 g of the soybean paste powder of Example 2, stirred well, and then provided to the experimenter. Evaluation was conducted by a 5-point scoring method, and overall preference was evaluated with items such as taste, color, flavor, salty taste, and general preference. And the intensity of sensory characteristics was investigated for 4 characteristics (precipitation state, bitter taste, salty taste, and savory taste).

The overall taste, color, aroma, and saltiness of the samples evaluated by 20 sensory evaluation agents are shown in Table 6 below. Sample A of instant powdered soybean paste of Example 2 showed an above-average evaluation than sample B of granulated soybean paste in all preferences, indicating that it was superior in overall acceptance.

[Table 6]

The results of the sensory characteristic intensity evaluated by the sensory evaluation agent are shown in Table 7 below. It can be judged that the precipitation state is less settled as the result that the powdered soybean paste A sample is weaker than the granulated soybean paste B sample. In addition, while the bitter and salty taste were weakened, the savory taste was stronger than that of the existing sample, confirming that the new product received a good overall evaluation.

[Table 7]

Claims (13)

1) preparing a primary mixture by adding steamed soybean powder to instant soybean paste powder;
2) A mixture containing dried shiitake mushroom powder, dried radish powder, dried kelp powder, dried pickled cabbage powder, dried shrimp powder, dried cheongyang pepper, dried enoki mushroom, dried seaweed, and yeast extract powder was added to the first mixture. preparing a secondary mixture;
3) remixing the secondary mixture to prepare a tertiary mixture; and
4) screening the tertiary mixture through a sieving machine;
The instant soybean paste powder
a) filling the frozen soybean paste into the forming tray container;
b) separating the soybean paste filled in the tray container of step a) using Hera equipment;
c) freeze-drying at a temperature of -80 to -45°C;
d) pulverizing the freeze-dried soybean paste of step c); and
e) packaging the powdered soybean paste of step d) by 7 to 13 g;
When the packaged instant soybean paste powder of step e) is added to 200 ml of water, it has a salinity of 1.9 to 2.7%,
Method for making instant miso soup powder. The method of claim 1, wherein the freeze-drying of step c) is performed at -60 to -45°C. The method of claim 1, wherein the freeze-drying in step c) is performed for 3 to 7 days. The method of claim 1, wherein the freeze-drying of step c) is performed for 5 days. The method of claim 1, wherein the particle size of the powdered freeze-dried doenjang in step d) is 80 mesh to 120 mesh. The method of claim 1, wherein step d) is repeated 2 to 4 times. delete delete delete delete 7. The method according to any one of claims 1 to 6,
The instant soybean paste powder is 30 to 40% by weight of the total instantaneous soybean paste soup powder weight;
The steamed soybean powder is 5 to 10% by weight of the total weight of the instant soybean paste soup;
The dried shiitake mushroom powder is 3 to 10% by weight of the total weight of the instant soybean paste soup;
The dry non-powdered powder is 2 to 5% by weight of the total weight of the instant soybean paste soup;
The dried kelp powder is 2 to 5% by weight of the total weight of the instant soybean paste soup;
The dried pickled cabbage powder is 1 to 5% by weight of the total weight of instant soybean paste soup;
The dried shrimp powder is 0.5 to 3% by weight of the total weight of the instant soybean paste soup;
Dried cheongyang pepper is 3 to 10% by weight of the total weight of the instant soybean paste soup powder;
The enoki mushroom is 5 to 10% by weight of the total weight of the instant soybean paste soup;
Dried seaweed is 10 to 20% by weight of the total weight of instant soybean paste soup; and
The yeast extract powder is 1 to 5% by weight of the total instant doenjang soup powder; the method for producing instant doenjang soup powder comprising it. [Claim 7] The method of any one of claims 1 to 6, wherein the screening in step 4) is performed using an 80 to 120 mesh sieving machine. [Claim 7] Instant miso soup powder prepared by using the method of any one of claims 1 to 6.

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