KR102588335B1 - Method for manufacturing soybean paste and soybean paste manufactured the same - Google Patents

Abstract

The present invention relates to a method for producing soybean paste and soybean paste produced therefrom. By adding fruit juice containing proteolytic enzymes to the fermentation of soybeans, the soybean paste production time can be shortened, and the bacteria used in existing soybean fermentation are eliminated. It is possible to produce soybean paste with improved appearance and off-flavor caused by surface growth and internal penetration of yeast, mold, etc.

Description

Method for producing soybean paste and soybean paste produced therefrom

The present invention relates to a method for producing soybean paste and soybean paste produced therefrom.

Koreans traditionally consume various types of fermented foods, and especially soybean paste is an important food that cannot be left out on our daily tables. Soybean paste has a unique taste and smell that comes from the fermentation of soybeans. Soybean paste is rich in amino acids, fatty acids, vitamins, and minerals, and contains phytoestrogens, which are special ingredients, and has been found to have excellent antioxidant, antimutagenic, anticancer, and thrombolytic properties. Despite this excellent functionality, the consumption of soybean paste by Koreans at home is gradually decreasing due to changes in lifestyle and eating habits of the younger generation.

There are many factors that affect the flavor and sensory quality of soybean paste, but amino acids produced from raw proteins during the ripening process greatly affect the flavor, and amino acid nitrogen and free amino acids are known to be primarily involved. When making soybean paste, proteins are broken down into low-molecular-weight peptide amino acids and carbohydrates are broken down into monosaccharides as they are aged by numerous microorganisms grown on meju. At this time, during fermentation of soybean paste, various aromatic components are produced by microorganisms such as Bacillus subtilis, Bacillus natto, Aspergillus oryzae, and Rhizopus genus, which enhance the flavor of soybean paste.

Soybean paste takes about 5 to 6 months to mature, and because it is matured in an open state, it is a fermented food produced by the action of various types of strains. Unpleasant odor is produced due to numerous bacteria and spoilage bacteria introduced from the air, and the quality deteriorates. Additionally, since beneficial and non-beneficial bacteria are mixed and fermented, unwanted fermentation may occur. In particular, the unpleasant odor generated during the production of meju is a unique metabolic product of Bacillus bacteria and ammonia gas generated when nitrogen in soybean components is decomposed. Additionally, falling bacteria in the air multiply and become a food hygiene problem. And as the storage period elapses, the color of soybean paste becomes darker and excessive discoloration occurs, which not only causes the product to turn brown or black but also deteriorates its flavor.

Accordingly, there is a need for research on manufacturing methods that can prevent unpleasant odors and changes in appearance during soybean paste production and maintain the excellent quality of soybean paste.

Korean Patent No. 1144225.

The purpose of the present invention is to provide a method for producing soybean paste by adding fruit juice containing proteolytic enzymes to the fermentation of soybeans during soybean paste production.

The purpose of the present invention is to provide soybean paste prepared by the above method.

1. A method of producing soybean paste comprising the step of mixing steamed ground soybeans with fruit juice and salt containing proteolytic enzymes and fermenting them.

2. The method of producing soybean paste according to 1 above, further comprising the step of sterilizing the ground soybeans before the fermentation.

3. The method of producing soybean paste according to 1 above, wherein the fruit is at least one selected from the group consisting of file apple, kiwi, pear, and fig.

4. The method of producing soybean paste according to 1 above, wherein the fruit juice is a juice of the fruit.

5. The method of producing soybean paste according to 1 above, wherein the fruit juice contains 45 to 55% by weight of pineapple, 25 to 35% by weight of kiwi, 5 to 15% by weight of pear, and 5 to 15% by weight of fig.

6. The method of producing soybean paste according to 1 above, wherein 20 to 85 parts by weight of the fruit juice is mixed with 100 parts by weight of the soybeans.

7. The method of producing soybean paste according to 1 above, wherein 70 to 80 parts by weight of the fruit juice is mixed with 100 parts by weight of the soybeans.

8. The method of producing soybean paste according to 1 above, wherein the mixture contains 8 to 12% by weight of salt.

9. The method of producing soybean paste according to 1 above, wherein the fermentation is performed at 30°C to 40°C.

10. The method of producing soybean paste according to 1 above, wherein the fermentation is performed for 4 to 10 days.

11. Soybean paste manufactured by the method of any one of 1 to 10 above.

The present invention relates to a method for producing soybean paste and soybean paste produced therefrom. By adding fruit juice containing proteolytic enzymes to the fermentation of soybeans, the soybean paste production time can be shortened, and the bacteria used in existing soybean fermentation are eliminated. It is possible to produce soybean paste with improved appearance and off-flavor caused by surface growth and internal penetration of yeast, mold, etc.

Figure 1 is a flow chart briefly showing the soybean paste manufacturing method of the present invention.

Hereinafter, the present invention will be described in detail.

The present invention provides a method for producing soybean paste.

The present invention includes fermenting steamed ground soybeans by mixing them with fruit juice containing proteolytic enzymes and salt.

The grinding may be performed using a conventional grinding machine, and may then be performed to an appropriate size so that moisture can be evenly injected into the soybeans during the steaming process.

The present invention may further include the step of immersing the soybeans in water before grinding the soybeans. When soaking soybeans in water, the soybeans can be ground more easily.

The soaking may be performed for, for example, 8 to 18 hours or 10 to 15 hours, but is not limited thereto, and may be performed at an appropriate time depending on the amount and grinding size of soybeans.

The steaming may be performed by a conventional steaming method, for example, by injecting heated steam into a container containing soybeans, but is not limited thereto.

The present invention may further include the step of sterilizing the ground soybeans before the fermentation.

The sterilization can be performed in a typical sterilization device, for example, in a retort.

The sterilization may be, for example, pressure sterilization. When pressure sterilizing steamed ground soybeans, it is not limited thereto, but is 0.5 kgf/cm ² to 2 kgf/cm 2 or 0.8 kgf/cm ² to 1.5 kgf/cm ² at 110°C to 130°C or 115°C to 125°C ^. It can be done with pressure.

The present invention may further include the step of allowing the soybeans to cool before mixing them with fruit juice and salt. By including the step of allowing to cool, the temperature of soybeans steamed at high heat can be lowered to stably maintain the activity of proteolytic enzymes in fruit juice.

The fruit contains proteolytic enzymes, which can decompose soybean proteins more efficiently and shorten fermentation time compared to traditional soybean decomposition methods.

The fruit is not limited thereto, but may be, for example, at least one selected from the group consisting of file apple, kiwi, pear, and fig.

The fruit juice may be the juice of the above-mentioned fruits or the juice obtained by squeezing the fruit, but is not limited thereto. For example, in the case of the juice, it may be easier to mix with soybeans and salt.

The fruit juice may be mixed with water. At this time, the amount of water can be adjusted so that the pH of the fruit juice does not exceed 7 for the activity of proteolytic enzymes.

The fruit juice may include file apple, kiwi, pear, and fig. At this time, pineapple may be included, for example, in an amount of 45 to 55% by weight or 48 to 52% by weight, but is not limited thereto. Kiwi may include, for example, 25 to 35% by weight or 28 to 32% by weight, but is not limited thereto. Pears may include, for example, 5 to 15% by weight or 8 to 12% by weight, but are not limited thereto. Figs may include, for example, 5 to 15% by weight or 8 to 12% by weight, but are not limited thereto.

The fruit juice increases the ratio of pineapple and kiwi, which have high proteolytic enzyme activity, and lowers the ratio of pears and figs, which have relatively low proteolytic enzyme activity, thereby preventing excessive decomposition of proteins and improving the fermentation effect of soybeans. You can do it.

For example, the fruit juice may be a mixture of 20 to 85 parts by weight, 25 to 80 parts by weight, or 50 to 75 parts by weight based on 100 parts by weight of soybeans.

The mixing ratio of soybeans and fruit juice is not limited to the above range, but when mixed within the above range, the proteolytic activity of the soybeans is improved, fermentation is carried out smoothly, and soybean paste of excellent quality such as moisture content and amino nitrogen content is achieved. This can be manufactured.

The salt may be included in an amount of 8 to 12% by weight or 9 to 11% by weight in a mixture of soybeans, fruit juice and salt, but is not limited thereto. The amount of salt can be appropriately adjusted considering the salinity of soybean paste.

The fermentation is not limited thereto, but may be carried out at 30°C to 40°C or 34°C to 38°C to ensure stable activity of proteolytic enzymes contained in fruit juice.

Additionally, the fermentation is not limited thereto, but may be performed for 4 to 10 days or 7 to 10 days. When fermentation is performed within the above range, soybean paste with excellent physicochemical properties such as moisture content and amino nitrogen content can be produced.

The present invention provides soybean paste produced by the above method.

The soybean paste has improved off-flavor by adding fruit juice containing proteolytic enzymes during the fermentation process of steamed ground soybeans, has less deformation of appearance compared to fermentation using mold and bacteria, and has lower moisture content and amino nitrogen. It has excellent physicochemical properties such as content.

Hereinafter, the present invention will be described in detail with reference to examples.

Manufacturing example. Produce soybean paste by adjusting the mixing ratio of fruit juice and soybeans

Soybean and fruit juice were mixed in the amounts shown in Tables 1 to 3 below. The specific soybean paste manufacturing method is as follows.

After soaking soybeans in water for 12 hours, the soaked soybeans were ground. The ground soybeans were placed in a retort, steamed and pressure sterilized (121°C, 1.2 kgf/cm ² ), and left to cool for 1 day. Pineapple, kiwi, pear, and fig were mixed and squeezed, and then mixed with soybeans in the amounts shown in Tables 1 to 3 below along with 12 g of salt. Soybean paste was prepared by fermenting the mixture at a temperature of 36°C for 1, 4, 7, and 10 days (Examples 1 to 12).

Fruit juice 1: Soybean 4 Content (% by weight) pineapple 9 Kiwi 5 ship 1.5 FIG 1.5 ground soybeans 70 salt 12

Fruit juice 1: Soybean 2 Content (% by weight) pineapple 14.5 Kiwi 9 ship 3 FIG 3 ground soybeans 58.5 salt 12

Fruit juice 3: Soybean 4 Content (% by weight) pineapple 19 Kiwi 11 ship 4 FIG 4 ground soybeans 50 salt 12

division Fruit juice: soybean mixing ratio Effective period (days) Example 1 Fruit juice 1: Soybean 4 One Example 2 Fruit juice 1: Soybean 4 4 Example 3 Fruit juice 1: Soybean 4 7 Example 4 Fruit juice 1: Soybean 4 10 Example 5 Fruit juice 1: Soybean 2 One Example 6 Fruit juice 1: Soybean 2 4 Example 7 Fruit juice 1: Soybean 2 7 Example 8 Fruit juice 1: Soybean 2 10 Example 9 Fruit juice 3: Soybean 4 One Example 10 Fruit juice 3: Soybean 4 4 Example 11 Fruit juice 3: Soybean 4 7 Example 12 Fruit juice 3: Soybean 4 10

Experiment example. Analysis of changes in physicochemical properties during soybean paste manufacturing period

(1) Amino nitrogen content, soluble solids content, color, moisture content, pH of soybean paste made from fruit juice containing proteolytic enzymes

Table 5 below shows the results of amino nitrogen content (mg%), soluble solids content (%), moisture content (%), and pH of the soybean paste prepared according to each example. Each value represents the mean ± standard deviation, and the lowercase suffix a-i in the upper right corner of the data indicates data that is statistically significantly different from each other in each column (p<0.05).

The amino nitrogen content was highest in Example 12, and tended to increase as the storage period increased. It is believed that the higher the fruit juice content and the longer the storage period, the more active protein decomposition occurs due to the action of proteolytic enzymes in the soybeans, resulting in a higher amino nitrogen content. The soluble solid content tended to decrease in the mid to early storage period and then increase again in the latter part of the storage period. The reason for the relatively high soluble solid content in the early stage is thought to be due to the sweet taste of the fruit, and the soluble solid content increased again in the later stage. The reason for the increase appears to be the increase in carbohydrates being broken down into low molecular sugars. The moisture content tended to decrease as the storage period increased, which is thought to be due to moisture evaporation during storage. pH tended to decrease as the storage period went from early to late. In the case of Korean meju, the pH ranges from 4.96 to 8.15. This can vary depending on the type of sample during the fermentation process of meju. The addition of fruit juice and the lowering of the pH of meju delay the moisture evaporation and surface cracking, causing damage to the inside of the meju. It was found that anaerobic conditions were formed and bacteria of the genus Bacillus suitable for these conditions grew, or the pH was lower than that of meju before commercial soybean paste was manufactured.

(2) Change in color of soybean paste using fruit juice containing proteolytic enzymes

Table 6 below shows the change in color of soybean paste prepared according to each example. Each value represents the mean ± standard deviation, and the lowercase suffixes a-g in the upper right corner of the data indicate data that are statistically significantly different from each other in each column (p<0.05).

Among the colors, the L ^* value tended to decrease and then increase again, which is thought to be due to the browning reaction caused by the Maillard reaction (sugar-amino carbonyl reaction) of fruit juice and soybeans. a ^* values were not uniform. The b ^* value tended to decrease as the storage period increased, and this was due to the fermentation-promoting effect of the proteolytic enzyme in fruit juice, which shows that meju turns a dark reddish brown as fermentation and ripening progress.

Since moisture content of 7.2 to 28.8% and amino nitrogen content of 239.9 to 770.8 mg% are generally considered to be excellent ranges for meju quality before soybean paste production, Example 11 is expected to be the best.

Claims (9)

It includes fermenting a mixture of steamed ground soybeans, fruit juice, and salt at 30°C to 40°C for 7 to 10 days,
The fruit juice includes 45 to 55% by weight of pineapple, 25 to 35% by weight of kiwi, 5 to 15% by weight of pear, and 5 to 15% by weight of figs,
The fruit juice is mixed in an amount of 20 to 85 parts by weight based on 100 parts by weight of the soybeans.
The method of claim 1, wherein the fruit juice is a juice obtained by mixing and squeezing the pineapple, kiwi, pear, and fig.
delete The method of claim 1, further comprising grinding and steaming soybeans before performing the fermentation step to obtain the steamed ground soybeans.
delete The method of claim 1, wherein the fruit juice is mixed in an amount of 70 to 80 parts by weight per 100 parts by weight of the soybeans.
The method of claim 1, wherein the salt is contained in an amount of 8 to 12% by weight in the mixture.
The method of producing soybean paste according to claim 1, wherein the fermentation is performed at 36°C.
Soybean paste manufactured by the method of any one of claims 1, 2, 4, and 6.