KR102636248B1 - The manufacturing method for soybean paste by ginseng,achyranthes bidentate and poria cocos and its soybean paste - Google Patents

Abstract

The present invention includes the step of washing beans (S10), adding 600 to 1,000 parts by weight of water to 4.0 to 5.0 parts by weight of ginseng, 6 to 10 parts by weight of ginseng, and 20 to 30 parts by weight of Tobokryeong, and preparing a mixed extract at 100°C. Step (S20); ; A step (S30) of soaking 1000 parts by weight of the beans from step S10 in the mixed extract from step S20 for 24 hours; In step S30, after soaking the beans in the mixed extract and soaking the beans, salt was mixed, 6 to 10 parts by weight of oxal were added and heated to 100°C for 6 hours, and then 20 to 30 parts by weight of Tobokryeong were added, and 3 heating to 100°C for an hour, adding 6 to 9 parts by weight of ginseng, and boiling by heating at 100°C for 5 hours (S40); Steaming at 30°C for 4 hours after step S40 (S50); A step (S60) of scooping out the beans, sesame seeds, and tobokryeong of step S50, crushing them, and forming them into square-shaped meju; Putting the meju of step S60 on rice straw, ginseng, sesame seeds and tobokryeong, inoculating the strain, and fermenting at 10 to 15°C for 10 days (S70); Primary maturing the meju in step S70 at room temperature for 5 days (S80); Drying the meju of step S80 at 40°C for 7 days (S90); Soybean paste production using ginseng, ginseng, and Tobokryeong, characterized in that it is manufactured by adding the mixed extract of step S20 to the meju after separating the soy sauce from the meju of step S90 and aging it for 1 year (S100). The purpose of the present invention is to provide a method and soybean paste using ginseng, coriander root, and tobokryeong produced using the method.
This means that when soybean paste containing ginseng, coriander root, and locust root is made from soybeans and cooked in food, oil, fishy smell, or various bad odors are removed, and not only does it add a light taste and unique flavor to food, but it also removes ginseng, coriander root, and coriander root. In addition to consuming nutrients, it can be used as a functional health food that improves preference and provides improved quality soybean paste, and has the effect of contributing to health promotion.

Description

Soybean paste manufacturing method using ginseng, achyranthes and soybean paste produced using the same {The manufacturing method for soybean paste by ginseng, achyranthes bidentate and poria cocos and its soybean paste}

The present invention relates to a method for producing soybean paste using ginseng, ginseng, and soybean paste, and a soybean paste manufactured using the same. More specifically, the present invention relates to soaking soybeans in a mixed extract of ginseng, ginseng, and tobokryeong, and soaking the soybeans in a mixed extract of ginseng, ginseng, and soybeans. It relates to a method of producing soybean paste by mixing new ginseng, sesame seeds, and tobokryeong, heating, soaking, removing them, and forming them into meju shapes, and soybean paste made using the same.

A common method of making soybean paste, a representative traditional fermented food in Korea, is to wash soybeans, soak them in water, boil and crush them, put the crushed soybeans in a mold and press them to form meju, and keep the formed meju at room temperature for a certain period of time. Ferment, mix the fermented meju, salt, and water and leave for a certain period of time to form only soybean paste depending on the mixing ratio of water, or form soybean paste and soy sauce together, and immerse rice or barley in water as a method of mass producing soybean paste. After maturing at high temperature, the starter that ferments into soybean paste is transplanted and cultured for a certain period of time to form Koji. The soybean is immersed in water and boiled for a certain period of time, then crushed, and the crushed soybean and the spawn are cultured in the reactor. Soybean paste has been used by mixing koji, salt, and water, stirring them, and then fermenting and maturing them for a short period of time.

Since the soybean paste made using the above method is so common and standardized, modern diversified people need soybean paste with new tastes or functionality.

Republic of Korea Patent Publication No. 0911773 Republic of Korea Patent Publication No. 0502653

The present invention was created to solve the above problems, and the purpose of the present invention is to add functionality to the soybean paste by containing salt in a mixed extract of heated soybeans, ginseng, apricot root, and Tobokryeong and using it as a brine when making soybean paste. Additionally, it enhances the flavor.

The present invention is a means to solve the above problems, and the present invention includes the step of washing the beans (S10) and adding water to 4.0 to 5.0 parts by weight of ginseng, 6 to 10 parts by weight of apricot root, and 20 to 30 parts by weight of Tobokryeong. Adding 600 to 1000 parts by weight and preparing a mixed extract at 100°C (S20); Step (S30) of soaking 1000 parts by weight of the soybeans of step S10 in the mixed extract of step S20 for 24 hours; In step S30, after soaking the beans in the mixed extract and soaking the beans, salt was mixed, 6 to 10 parts by weight of oxal were added and heated to 100°C for 6 hours, and then 20 to 30 parts by weight of Tobokryeong were added, and 3 Heating to 100°C for an hour, adding 6 to 9 parts by weight of ginseng, and steaming by heating to 100°C for 5 hours (S40); A step (S50) of scooping out the beans, sesame seeds, and tobokryeong of step S40, crushing them, and forming them into square-shaped meju; Putting the meju of step S50 on rice straw, ginseng, sesame seeds and tobokryeong, inoculating the strain, and fermenting at 10 to 15°C for 10 days (S60); Primary maturing the meju in step S60 at room temperature for 5 days (S70); Drying the meju in step S70 at 40°C for 7 days (S80); Soybean paste production using ginseng, ginseng, and Tobokryeong, characterized in that it is manufactured by adding the mixed extract of step S20 to the meju after separating the soy sauce from the meju in step S80 and aging it for 1 year (S90). The purpose of the present invention is to provide a method and soybean paste using ginseng, coriander root, and tobokryeong produced using the method.

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As seen above, the present invention manufactures soybean paste containing ginseng, coriander, and tobokryeong in soybeans, and when it is cooked in food, oil, fishy smell, or various bad odors are removed, and not only does it add a light taste and unique flavor to the food. In addition, it can be used as a functional health food that not only ingests the nutrients of ginseng, ginseng, and tofu, but also improves preference and provides improved quality soybean paste, which has the effect of contributing to health promotion.

Figure 1 is a process diagram showing a method for producing soybean paste using ginseng, ginseng, and tobokryeong according to the present invention.

Before describing the various embodiments of the present invention in detail, it will be appreciated that its application is not limited to the details of the configuration and arrangement of components described in the following detailed description or shown in the drawings. The invention may be embodied and practiced in different embodiments and carried out in various ways. Additionally, device or element orientation (e.g. “front”, “back”, “up”, “down”, “top”, “bottom”). The expressions and predicates used herein with respect to terms such as ", "left", "right", "lateral", etc. are merely used to simplify the description of the invention and related devices. Alternatively, you may notice that it does not simply indicate or imply that an element should have a particular orientation. Additionally, terms such as “first,” “second,” and the like are used herein and in the appended claims for purposes of description and are not intended to indicate or imply relative importance or intent.

The present invention has the following features to achieve the above object.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings. Prior to this, the terms or words used in this specification and claims should not be construed as limited to their usual or dictionary meanings, and the inventor should appropriately use the concept of terms to explain his or her invention in the best way. It must be interpreted as meaning and concept consistent with the technical idea of the present invention based on the principle of definability.

Accordingly, the embodiments described in this specification and the configurations shown in the drawings are only one of the most preferred embodiments of the present invention and do not represent the entire technical idea of the present invention, so at the time of filing this application, various alternatives are available to replace them. It should be understood that equivalents and variations may exist.

Looking at an embodiment according to the present invention,

Step of washing beans (S10) and

Adding 600 to 1,000 parts by weight of water to 4.0 to 5.0 parts by weight of ginseng, 6 to 10 parts by weight of ginseng, and 20 to 30 parts by weight of Tobokryeong, and preparing a mixed extract at 100°C (S20);

A step (S30) of soaking 1000 parts by weight of the beans from step S10 in the mixed extract from step S20 for 24 hours;

In step S30, after soaking the beans in the mixed extract and soaking the beans, salt was mixed, 6 to 10 parts by weight of oxal were added and heated to 100°C for 6 hours, and then 20 to 30 parts by weight of Tobokryeong were added, and 3 Heating to 100°C for an hour, adding 6 to 9 parts by weight of ginseng, and heating and steaming at 100°C for 5 hours (S40);

A step (S50) of scooping out the beans, sesame seeds, and tobokryeong of step S40, crushing them, and forming them into square-shaped meju (S50);

Putting the meju of step S50 on rice straw, ginseng, sesame seeds and tobokryeong, inoculating the strain, and fermenting at 10 to 15°C for 10 days (S60);

Primary maturing the meju in step S60 at room temperature for 5 days (S70);

Drying the meju in step S70 at 40°C for 7 days (S80);

Soybean paste production using ginseng, ginseng, and Tobokryeong, characterized in that it is manufactured by adding the mixed extract of step S20 to the meju after separating the soy sauce from the meju of step S80 and aging it for 1 year (S90). It's about method.

In addition, it relates to soybean paste using ginseng, coriander root, and tobokryeong produced by the above production method.

Hereinafter, with reference to FIG. 1, a method for producing soybean paste using ginseng, ginseng, and Tobokryeong according to a preferred embodiment of the present invention and the soybean paste manufactured using the same will be described in detail.

Soybean paste is Korea's representative fermented food and uses soybeans as its main ingredient. Soybeans are a high-protein food material and contain physiologically active substances such as saponins, isoflavones, and pyriflavones, showing anticancer effects and osteoporosis prevention effects. Soybean processed foods such as soybean paste and soybean paste are recognized as health foods, and it is known that a significant amount of these active ingredients in soybeans are transferred to soy sauce or soybean paste during the fermentation process of fermenting meju. Therefore, in processed soybean foods, ways to maximize the use of the active ingredients in soybeans are being sought.

In the method of producing soybean paste, it was conventional to ferment and age meju in salt water and separate the resulting solids and liquids to produce soybean paste and soy sauce. In this case, in the process of separating soybean paste and soy sauce, radish, radish, There have been methods of making soybean paste by adding auxiliary ingredients such as potatoes and pears, or making soy sauce by adding green peppers, perilla leaves, and soybean leaves.

Recently, as consumers' interest in health and nutrition, as well as taste and flavor, has increased, various auxiliary ingredients such as figs, green tea, apples, Sanghwang mushrooms, and pine mushrooms, which were not used as ingredients in traditional sauces, have been used in sauces. This is a developing trend.

The present invention provides a method for producing soybean paste containing the above ginseng, ginseng, and tobokryeong.

In general, aster is a perennial plant belonging to the Amaranthaceae family and is distributed in Korea, China, and Japan. It is known to be effective in treating arthritis, so much so that it is called iron knee in the folk world. The origin of the plant of origin varies from country to country. In Korea, Achyranthes japonica Nakai is used, while in China, Achyranthes bidentata Blume, Cyathula officinalis Kuan, and Cyathula capitata Moq are used. It is being used in Korea without any special purpose.

Although it is an herbal medicinal ingredient and can be used as a food raw material, it has been reported to have no cytotoxicity or genotoxicity; however, the development and commercialization of processed foods using it has not currently been achieved.

In oriental medicine, the plant has a mild nature, has a bitter and sour taste, and is known to have the effect of removing stagnant blood through the action of the kidneys and liver, promoting blood circulation, producing blood, and reducing fever.

In addition, the nodes of the stem of the plant stand out protruding like a cow's knee, so it is also called 'iron knee'. This type of dessul is made from the dried roots of the perennial plant belonging to the Amaranthus family, and is grown and planted at the foot of mountains, along paths, and in fields throughout Korea. Dig it up in the fall, wash it in water, dry it in the sun, and then use it.

The nature of the dewdrop is neither hot nor cold, but rather flat, and has a bitter and sour taste, acting on the meridians of the kidneys and liver.

In the Medicinal Medicine Compilation, it is written, “The taste of the bitter gourd is bitter and treats numbness. It replenishes essence (a basic substance for the emergence of life and maintaining its activities) and makes the legs healthy. It also explains, “It treats stagnant blood.”

In addition, Donguibogam says, “The nature of the raindrops is flat and the taste is bitter and sour. Treats numbness in the lower extremities, knee joint pain, and men’s sores. It replenishes bone marrow, is beneficial to Qi, which has yin properties, and prevents hair from graying. “It treats back pain and improves menstruation.”

It has the effect of directing other medicines to the lower part of the human body and reducing the heat rising to the upper part of the human body. For example, it treats hematemesis, nosebleeds, toothache, headache, dizziness, etc.

In addition, Tobokryeong has the characteristic of removing all kinds of poisons from the body, including heavy metals such as mercury, nickel, and cadmium. In addition, resveratrol, which is contained in large quantities in the above-mentioned tobokryeong, has strong detoxifying, antioxidant and anticancer effects, and can prevent genetic modification by alleviating the toxicity of harmful substances that act as carcinogens, and strongly inhibits the proliferation of abnormal cells. Suppress. Resveratrol inhibits the proliferation of cancer cells through the activation of genes that promote apoptosis, improves liver and kidney function, and helps excrete urine and waste from the body. It also helps improve blood circulation and blood vessel function and has an anti-inflammatory effect.

Additionally, the catechins contained in large quantities in the tortoiseshell plant stop or slow the production and initiation of undesirable cell populations and inhibit those that empirically cause DNA damage. Therefore, it effectively removes toxicity in the human body.

The present invention soaks soybeans in the mixed extract of ginseng, ginseng and tobokryeong and steams them,

Mix the steamed beans with new ginseng, coriander root, and tobokryeong, heat, boil,

This relates to a method of extracting it, forming it into a meju shape, and producing soybean paste.

For this purpose, the technical features of the present invention are

First, the step of washing the beans used for making soybean paste (S10) and

Add 600 to 1,000 parts by weight of water to 4.0 to 5.0 parts by weight of ginseng, 6 to 10 parts by weight of ginseng, and 20 to 30 parts by weight of Tobokryeong, and prepare for the step (S20) of preparing a mixed extract at 100°C.
The mixed extract is used as a brine by mixing an appropriate amount of salt in the next step. Compared to brine using only regular salt, the salty taste is reduced, and when beans are soaked in the mixed extract, the fishy smell of the beans can be removed. It is characterized in that the nutritional components of the ginseng, coriander, and tobokryeong are sufficiently absorbed into the beans to increase the functional soybean paste components.

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For this purpose,

It includes a step (S30) of soaking 1000 parts by weight of the soybeans of step S10 in the mixed extract of step S20 for 24 hours.

In addition, as the next step, after soaking the beans in the mixed extract in step S30, mixing salt to prepare brine, adding 6 to 10 parts by weight of snail and heating at 100°C for 6 hours, It is characterized by including the step of adding 20 to 30 parts by weight of Tobokryeong, heating at 100°C for 3 hours, adding 6 to 9 parts by weight of ginseng, and steaming by heating at 100°C for 5 hours (S40).
Typically, if a large amount of salt is added, it becomes salty, or if a small amount is added, it becomes bland, so it can be adjusted appropriately as needed.

After steaming like this,

It includes the step (S50) of scooping out the beans, sesame seeds, and tobokryeong of step S40, crushing them, and forming them into square-shaped meju.

In addition, it is characterized in that it includes the step (S60) of placing the meju of step S50 on rice straw, ginseng, sage and soil, inoculating the strain, and fermenting for 10 days at 10 to 15 ℃.

In the present invention, when 0.1 to 2 parts by weight of the strain is inoculated with respect to 100 parts by weight of meju, the taste of traditional meju is maintained and fermented at the same time to create a deep taste of meju.

If the strain is inoculated in an amount of less than 0.1 parts by weight per 100 parts by weight of meju, the inoculation effect of the strain is minimal, and if it exceeds 2 parts by weight, the deep taste of meju is reduced.

In this step, the temperature, humidity, and environment are provided so that fermented microorganisms inoculated into meju and microorganisms generated from meju can be cultured in an optimal environment.

The strain used in the above step is prepared by inoculating one or more strains selected from Bacillus subtilis, Aspergillus sojae, and Aspergillus oryzae.

In the above step, the meju is placed on the ginseng, ginseng, and tobokryeong, including the rice straw house, to ensure that the nutrients of the three important types of ginseng, sesame, and tobokryeong of the present invention are sufficiently absorbed into the meju even during the fermentation time. .

In addition, it includes the step of primary maturing the meju in step S60 for 5 days at room temperature (S70), where room temperature means about 24 ℃ to 28 ℃, and if it is 20 ℃ or less, the activity of fermentation microorganisms It is not active, so sufficient ripening is not achieved, and if the temperature is above 30℃, microorganisms that are not beneficial to the body proliferate.

In addition, it includes the step of drying the meju in step S70 at 40°C for 7 days (S80), adding the mixed extract in step S20 to the meju after separating the soy sauce from the meju in step S80, and maturing for 1 year. It relates to a method for producing soybean paste using ginseng, ginseng, and tobokryeong produced in the ordering step (S90).
In order to separate the soy sauce from the meju, an appropriate amount of the mixed extract made in step S20 is added. The amount of the mixed extract can be adjusted variously according to taste.

In addition, it relates to soybean paste using ginseng, coriander root, and tobokryeong produced by the above production method.

Experimental Example 1

The ginseng seed soybean paste prepared as in the above example was randomly selected by panelists of 10 men and women in their 30s and 40s, and the results of a sensory test regarding the taste (A), color (B), and overall aroma (C) of the soybean paste were obtained. Same as Table 1

division A B C this invention 97 98 96 Regular soybean paste 86 85 89

Very good 10 points, good 8 to 9 points, average 6 to 7 points,

Bad 4 to 5 points, very bad 3 points or less

As can be seen through the above examples of the present invention, the soybean paste produced by the present invention has a unique taste, unlike general soybean paste, and is a delicacy that the elderly and young people sample when they have no appetite, and it is a traditional food for future generations. It was introduced, distributed to the general public, and developed to suit the tastes of consumers, and its taste, color, and aroma are significantly improved over regular soybean paste.

As described above, although the present invention has been described with limited examples and drawings, the present invention is not limited thereto, and the technical idea of the present invention and the following will be understood by those skilled in the art to which the present invention pertains. Of course, various modifications and changes are possible within the scope of equivalence of the patent claims to be described.

Claims (2)

Step of washing beans (S10) and
Adding 600 to 1,000 parts by weight of water to 4.0 to 5.0 parts by weight of ginseng, 6 to 10 parts by weight of ginseng, and 20 to 30 parts by weight of Tobokryeong, and preparing a mixed extract at 100°C (S20);
A step (S30) of soaking 1000 parts by weight of the beans from step S10 in the mixed extract from step S20 for 24 hours;
After soaking the beans in the mixed extract in step S30,
Mix salt, add 6 to 10 parts by weight of oxal, heat to 100°C for 6 hours, add 20 to 30 parts by weight of Tobokryeong, heat to 100°C for 3 hours, and add 6 to 9 parts by weight of ginseng. , heating and steaming at 100°C for 5 hours (S40);
A step (S50) of scooping out the beans, sesame seeds, and tobokryeong of step S40, crushing them, and forming them into square-shaped meju (S50);
Putting the meju of step S50 on rice straw, ginseng, sesame seeds and tobokryeong, inoculating the strain, and fermenting at 10 to 15°C for 10 days (S60);
Primary maturing the meju in step S60 at room temperature for 5 days (S70);
Drying the meju in step S70 at 40°C for 7 days (S80);
Soybean paste production using ginseng, ginseng, and Tobokryeong, characterized in that it is manufactured by adding the mixed extract of step S20 to the meju after separating the soy sauce from the meju of step S80 and aging it for 1 year (S90). method. Soybean paste using ginseng, coriander root, and tobokryeong produced by the method of paragraph 1.