KR102667223B1 - Manufacturing method of soybean paste using platycodon grandiflorum and helianthus tuberosus and the soybean paste thereby - Google Patents

Abstract

A method for producing soybean paste using bellflower root and pork potato and soybean paste produced thereby are provided. Specifically, the method of producing soybean paste using bellflower root and pork potato includes the first step of adding water in which salt is dissolved in meju, then primary maturing for 50 to 60 days to form a ripening mixture, and separating the liquid from the maturing mixture. After adding salt to the remaining solids, the second step is to form soybean paste raw material by secondary maturation for 180 to 200 days; the third step is to boil soybeans and separate them into boiled soybeans and soybean water; A fourth step of forming powder and pork potato powder, and a fifth step of mixing the soybean paste raw material, the bellflower root powder, the pork potato powder, the boiled soybeans, and the soybean water, followed by third aging for 30 to 40 days. It is characterized by

Description

Method for producing soybean paste using bellflower root and pork potato and soybean paste produced thereby

The present invention relates to a method for producing soybean paste using bellflower root and pork potato and to the soybean paste produced thereby, and more specifically, to bellflower root that improves health functionality and flavor by adding the unique nutrients and taste of bellflower root and pork potato. and a method for producing soybean paste using pork potatoes and the soybean paste produced thereby.

Soybean paste, along with soy sauce and cheonggukjang, is one of Korea's representative soybean fermented foods made with soybeans as the main ingredient. It is a seasoning that seasoning and flavoring various foods. In general, soybean paste is a seasoning made from the ingredients left after making meju with soybeans, soaking the soybean paste with meju, and scooping out the soy sauce. Soybean paste is a food that has been widely used as a major source of protein in Korea's traditional diet, which tends to lack protein due to a diet centered on rice and vegetables, since ancient times. It is mainly consumed by making soup, stew, and ssamjang.

Soybean paste is made from soybeans as its main ingredient and has a high protein content. During the aging process, soybean protein is decomposed by microorganisms such as the fermentation bacteria Bacillus subtillis, creating new components such as subtilin and about 20 types of amino acids. . The subtilin component destroys cancer cells and has an antibacterial effect to enhance immunity. In addition, soybean paste contains a large amount of lysine, an essential amino acid that is easily deficient in rice or barley. Although it contains a small amount of methionine, one of the essential amino acids, it can remove fat from the liver and remove harmful substances from the body. It plays an important role in expelling it to the outside.

Depending on the type, soybean paste can be divided into traditional soybean paste, improved soybean paste, Cheonggukjang, and Japanese soybean paste. Among these, improved soybean paste is mainly produced by inoculating rice or barley with yeast or mold, cultivating it, adding it to boiled soybeans, adding salt, and aging them. Improved soybean paste is capable of uniform production and mass production compared to conventional soybean paste, so various products have been released recently.

However, improved soybean paste has lower efficacy than conventional soybean paste, which is naturally fermented through the action of bacteria, mold, and yeast using Hwanggukgyun, a type of mold, as a single bacterium, and has a deep taste and flavor through natural maturation unique to conventional soybean paste. There is a problem that consumer preference decreases because it is not granted.

Accordingly, as in prior art 1 (Korea Patent No. 10-2239824) and prior art 2 (Korea Patent No. 10-2248555), it is beneficial to the human body by using various ingredients while maintaining the unique taste and flavor of traditional soybean paste. Demand for soybean paste containing nutritional or pharmaceutical ingredients is increasing.

Republic of Korea Patent No. 10-2239824 Republic of Korea Patent No. 10-2248555

In order to solve the above-mentioned problems, the present invention aims to provide a method for producing soybean paste using bellflower root and pork potato, which can improve the unique taste and flavor of conventional soybean paste produced in a traditional way, and soybean paste produced thereby. .

In addition, the present invention aims to provide a method for producing soybean paste using bellflower root and pork potato with improved health functionality through nutritional or pharmaceutical ingredients derived from bellflower root and pork potato, and soybean paste produced thereby.

In addition, the present invention aims to provide a method for producing soybean paste that can effectively combine bellflower root and pork potato into soybean paste, and a soybean paste produced thereby.

In order to achieve the above problem, one aspect of the present invention is the first step of forming a ripening mixture by adding water in which salt is dissolved in meju and then primary maturing for 50 to 60 days, separating the liquid from the maturing mixture and adding the remaining solids. After adding salt, secondary maturation for 180 to 200 days to form soybean paste raw material, the second step, boiling soybeans and separating them into boiled soybeans and soybean water, pulverizing bellflower root and pork potato to make bellflower root powder and pork potato. A fourth step of forming a powder and a fifth step of mixing the soybean paste raw material, the bellflower root powder, the pork potato powder, the boiled soybeans, and the soybean water, followed by third aging for 30 to 40 days. Provides a method for making soybean paste using bellflower root and pork potato.

In one embodiment of the present invention, the salt is mixed with one or more of barley sprout powder and mulberry leaf powder and roasted over medium heat for 1 to 3 hours, and then the roasted salt is separated.

In one embodiment of the present invention, the second step is characterized by adding 5 to 10 parts by weight of the salt to 100 parts by weight of the solid material.

In one embodiment of the present invention, in the fifth step, 20 to 30 parts by weight of the bellflower root powder, 20 to 30 parts by weight of the pork potato powder, 15 to 20 parts by weight of the boiled soybeans, and It is characterized in that 10 to 15 parts by weight of the soybean water is mixed.

Another aspect of the present invention provides soybean paste, which is produced by the method for producing soybean paste using bellflower root and pork potato.

The method for producing soybean paste using bellflower root and pork potato of the present invention and the soybean paste produced thereby are manufactured in a traditional way, maintaining the unique taste and aroma of traditional soybean paste, while imparting the taste of the added bellflower root and pork potato, thereby enhancing the overall soybean paste. can improve the flavor.

In addition, the method for producing soybean paste using bellflower root and pork potato of the present invention and the soybean paste produced thereby can increase the health functionality and efficacy of soybean paste by adding nutritional or pharmaceutical ingredients contained in bellflower root and pork potato. .

In addition, the method for producing soybean paste using bellflower root and pork potato of the present invention and the soybean paste produced thereby are expected to be able to meet the high preference of consumers by mixing bellflower root and pork potato in an optimal mixing ratio that can harmonize with soybean paste. It is expected.

However, the effects of the invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

Figure 1 is a flowchart illustrating a method for producing soybean paste using bellflower root and pork potato according to an embodiment of the present invention.

Hereinafter, a preferred embodiment of the method for producing soybean paste using bellflower root and pork potato according to the present invention will be described in detail with reference to the attached drawings.

One aspect of the present invention provides a method for producing soybean paste using bellflower root and pork potato.

Figure 1 is a flowchart illustrating a method of manufacturing soybean paste using bellflower root and pork potato according to an embodiment of the present invention.

Referring to Figure 1, the method for producing soybean paste using bellflower root and pork potato includes the first step (S10) of adding water in which salt is dissolved in meju and then performing primary aging for 50 to 60 days to form an aging mixture. After separating the liquid from the aging mixture and adding salt to the remaining solids, the second step (S20) of forming soybean paste raw material through secondary aging for 180 to 200 days, the third step of boiling soybeans and separating them into boiled soybeans and soybean water (S20) S30), the fourth step of powdering bellflower root and pork potato to form bellflower root powder and pork potato powder (S40), and mixing the soybean paste raw material, the bellflower root powder, the pork potato powder, the boiled soybeans, and the soybean water. , It may include a fifth step (S50) of third aging for 30 to 40 days. As described above, the present invention is a method of producing traditional soybean paste produced using a traditional method, and may provide a method of producing soybean paste with improved taste, flavor, and health functionality by including bellflower root and pork potato.

First, you can prepare meju to be used in the method of producing soybean paste using bellflower root and pork potato of the present invention.

The meju may be manufactured by a conventional method using soybeans. Specifically, for example, the meju is made by boiling soaked soybeans in water, pulverizing them, molding them into square or circular lumps, drying them for about 2 to 3 days to remove moisture from the surface of the molded products, and storing them at 26 to 29°C. It may be aged indoors for 180 to 200 days.

The meju may be aged in a bundled or contact state with rice straw. This may be to effectively infiltrate indigenous microorganisms, including Bacillus subtilis contained in rice straw, into meju. The indigenous microorganisms contained in rice straw help the fermentation of meju, forming good mold throughout the meju, and spreading it evenly throughout the meju, allowing the meju to ripen effectively.

After this, the surface of the aged meju may be washed, dried in the sun for 2 to 3 days, and then used in S10, which will be described later.

Referring to Figure 1, the S10 may be formed by adding water in which salt is dissolved in meju and then performing primary aging for 50 to 60 days to form an aging mixture. In other words, by placing meju in a maturation container and adding salt water to ripen it, the meju is fermented within the maturation container and the salt water preserves the meju so that it does not deteriorate during the maturation process and can aid in the fermentation of meju.

The water in which the salt is dissolved refers to salt water. Specifically, this may be salt water in a liquid form obtained by adding salt to water, dissolving it, and then filtering it.

The salt may be used as sea salt or pre-treated sea salt. The present invention can further increase the health functionality of soybean paste by using sea salt rich in minerals such as calcium, magnesium, potassium, and iron.

Depending on the embodiment, the salt may be salt from which the bitterness has been removed by storing for several months. In addition, the salt may be mixed with ingredients that can enhance nutrients and flavor, roasted, and then used.

In one embodiment of the present invention, the salt may be mixed with one or more of barley sprout powder and mulberry leaf powder, roasted over medium heat for 1 to 3 hours, and then separated.

The sprout barley powder is powdered barley sprouts, that is, it may be manufactured by drying sprout barley in a conventional manner to make a powder.

Sprout barley refers to young leaves of 10 to 15 cm in size that grow for about 6 to 8 days after sprouting from barley. These sprout barley contains various nutrients such as saponin, polyphenol and dietary fiber, as the nutrients of barley are condensed. , It also contains iron and calcium. Barley sprouts can relieve cholesterol and are known to be effective in detoxification, strengthening immunity, and preventing cancer.

In the present invention, by mixing the salt with the sprout barley powder and using the roasted salt, the nutritional components of the sprout barley and the unique aroma of the sprout barley are imparted to the salt, thereby further improving the flavor and health functionality of the soybean paste using this salt. You can.

In one embodiment, 20 to 30 parts by weight of the barley sprout powder may be added to 100 parts by weight of the salt.

If less than 20 parts by weight of barley sprout powder is added to 100 parts by weight of salt, it may be difficult to sufficiently impart the flavor and nutrients of barley sprouts to the salt. In addition, if more than 30 parts by weight of the barley sprout powder is added to 100 parts by weight of the salt, the manufacturing cost may increase and the process time for separating the roasted salt may increase.

The mulberry leaf powder is made by drying and powdering mulberry leaves, and can be prepared by a conventional method. The rutin component contained in mulberry leaves is known to be effective in anti-obesity by increasing metabolism, reducing appetite, and reducing body fat. In addition, mulberry leaves can kill bacteria related to bronchial diseases and contain ingredients that can suppress inflammation, so they have an anti-inflammatory effect.

In the present invention, by mixing the salt with mulberry leaf powder, roasting it, and then using the roasted salt, nutrients beneficial to the human body contained in the mulberry leaf can be added to the salt.

In one embodiment, 20 to 30 parts by weight of the mulberry leaf powder may be added to 100 parts by weight of the salt. If less than 20 parts by weight of the mulberry leaf powder is added to 100 parts by weight of the salt, the unique flavor and effective nutrients of the mulberry leaf powder may not be evenly mixed throughout the salt. In addition, if more than 30 parts by weight of the mulberry leaf powder is added relative to 100 parts by weight of the salt, the manufacturing cost may increase and the process time for separating the roasted salt may increase.

Additionally, the water used for the salt water in S10 may be purified water, underground bedrock water, or tap water. By using clean water that is as uncontaminated as possible, the natural taste and flavor of soybean paste can be enhanced. When using underground rock water or tap water, it may be stored in a container for several days to remove impurities or disinfectants before use.

In one embodiment, the salt water in S10 may consist of 100 to 120 parts by weight of salt and 300 to 400 parts by weight of water based on 100 parts by weight of meju.

In one embodiment, when less than 100 parts by weight of the salt is mixed with respect to 100 parts by weight of the meju, the concentration of salt in the salt water decreases and the meju may deteriorate during the ripening process. In addition, when mixing more than 120 parts by weight of the salt with respect to 100 parts by weight of meju, the concentration of salt in the brine increases and the activity of microorganisms involved in fermentation during the ripening process of meju is suppressed, which may reduce the ripening efficiency. there is.

In S10, meju may be placed inside an aging container, such as an earthen pot or jar. The ripening container may be prepared by sufficiently sterilizing or disinfecting. After stacking the meju in the ripening container, a pressing member or fixing member may be placed to press the meju in the downward direction so that the meju does not float upward due to the salt water.

Then, the prepared brine may be poured into the maturation container, the lid of the maturation container closed and aged to form a maturation mixture.

Depending on the embodiment, after pouring the brine into the maturation vessel, heated charcoal and dried pepper, which can have a sterilizing and preservative effect, can be added on top of the meju to improve maturation efficiency.

Referring to FIG. 1, S20 may be performed by separating the liquid from the aging mixture, adding salt to the remaining solids, and then performing secondary aging for 180 to 200 days to form soybean paste raw material.

In other words, the ripening mixture formed in S10 may be composed of liquid and solid as meju ferments with salt water through the first maturation process. After separating the liquid in S20 and adding salt to the solids remaining in the aging container, the raw material in the form of soybean paste can be formed by secondary aging. The soybean paste raw material may be mixed using a mixer or mortar for effective mixing with other ingredients in the process described later.

The liquid separated from the aging mixture in S20 can be processed and used as soy sauce.

Specifically, the secondary ripening may be performed by placing the maturation container outdoors. For example, the secondary ripening may be done by opening the lid on a clear day and exposing it to sunlight, and managing to prevent water from entering during this process.

In one embodiment, if the secondary maturation time is less than 180 days, the taste and flavor of the soybean paste raw material may deteriorate due to insufficient maturation. In addition, when the secondary aging time exceeds 200 hours, the soybean paste material formed through the secondary aging may be too salty or hard, and a separate process may be required to solve this problem.

In one embodiment of the present invention, the second step may be adding 5 to 10 parts by weight of the salt to 100 parts by weight of the solid material. That is, by additionally adding salt to the solid material, it is possible to prevent the solid material from deteriorating during the secondary aging process, and the seasoning of the soybean paste material formed by maturing the solid material can be adjusted.

In one embodiment, when less than 5 parts by weight of the salt is added to 100 parts by weight of the solid, the solid with a lowered salinity is deteriorated during the secondary aging process as the liquid phase is separated from the aging mixture, resulting in the final product. The quality of soybean paste may deteriorate. In addition, when the salt is added in excess of 10 parts by weight based on 100 parts by weight of the solid, the taste of the final product, soybean paste, may be salty as the seasoning of the solid is salty, and the activity of fermenting bacteria involved in the secondary ripening may be suppressed. You can.

Referring to Figure 1, S30 may be boiling soybeans and separating them into boiled soybeans and soybean water. In other words, it can be prepared by putting the selected soybeans in water and boiling them until they are cooked, then separating the boiled and ripe soybeans from the water in which the soybeans were boiled. By adding the separated boiled soybeans and soybean water appropriately in the process described later, the nutritional components of the soybeans can be maximized in the soybean paste and the taste and flavor of the soybean paste can be improved.

Referring to Figure 1, the S40 may be to powder bellflower root and pork potato to form bellflower root powder and pork potato powder. This is to prepare bellflower root powder and pork potato powder to be mixed with the soybean paste raw material in the process described later. The present invention provides unique nutritional and scientific components to the material by containing bellflower root powder and pork potato powder. It can be used to create a richer taste of soybean paste.

The bellflower root is also called Dorat, Gilgyeongchae, or Baekyak, and is rich in fiber and contains a lot of calcium and iron. The bellflower root has been eaten in the form of raw vegetables, pancakes, or vegetables, and recently, bellflower root or bellflower tea containing bellflower root has been developed. The bellflower root contains triterpenoid saponin, and has medicinal properties such as expectorant action, antitussive action, antipyretic effect, and analgesic effect along with platycodin D, which is a unique stinging flavor component of bellflower root. It is known to have efficacy.

The pork potato (Helianthus tuberosus) is a plant in the Asteraceae family that blooms yellow flowers, also known as dandelion, does not contain starch, and contains a large amount of about 14% of inulin, a polymer of fructose, which is an anti-diabetic active substance. It has been reported that inulin can stabilize blood sugar by inhibiting glucagon from breaking down sugar and can lower the level of glycated hemoglobin (HbA1c), which is the cause of diabetes complications. In addition, the pork potatoes are known to have a high content of dietary fiber and play a role in proliferating beneficial bacteria in the intestines, thus contributing to intestinal health and reducing the concentration of neutral fat in the body.

In one embodiment, before forming the bellflower root and the pork potato into powder, the raw material of each ingredient may be pretreated using the soybean broth prepared in S30. Specifically, the pretreatment may be to steam the bellflower root and the pork potato in the soybean water and then dry them. The process of steaming the bellflower root and the pork potato may be performed using a general steaming device.

Through this, the nutritional components of soybeans contained in the soybean water can be added to the bellflower root and the pork potato. In addition, as it is used by steaming it with soybean water and drying it, the bitter taste, sour taste, and dry taste of the bellflower root and the pork potato can be reduced. In addition, since the bellflower root powder and the pork potato powder are harmoniously mixed with other ingredients in the process described later, the third ripening can be smoothly achieved, so that the taste of the final product, soybean paste, can be even better.

Referring to Figure 1, the S50 may be a mixture of the soybean paste raw material, the bellflower root powder, the pork potato powder, the boiled soybeans, and the soybean water, followed by third aging for 30 to 40 days. In other words, all the ingredients prepared in the previous step are mixed and subjected to third aging. Through this, bellflower root and pork potato are properly mixed to produce soybean paste with improved taste and health functionality.

The boiled soybeans and the soybean water may be added so that the soybean paste raw water, the bellflower root powder, and the pork potato powder can be harmoniously mixed and aged. Additionally, it may be added to adjust the taste and formulation of the final product, soybean paste. In addition, in the present invention, in addition to the soybean paste raw material made from meju, boiled soybeans and the soybean water are added in the mixing step, so that the nutritional components of the soybeans can be maximally included in the soybean paste, and the nutritional components of the soybean paste can be further increased.

In one embodiment of the present invention, in the fifth step, 20 to 30 parts by weight of the bellflower root powder, 20 to 30 parts by weight of the pork potato powder, 15 to 20 parts by weight of the boiled soybeans, and It may be mixed with 10 to 15 parts by weight of the soybean water. That is, in the present invention, by mixing the above-mentioned ingredients at the optimal mixing ratio at S50, they can be aged in harmony with each other, and the nutritional components of bellflower root and pork potato can be effectively added while maintaining the unique taste and flavor of soybean paste.

In one embodiment, when less than 20 parts by weight of bellflower root powder is added relative to 30 parts by weight of the soybean paste raw material, improvement in taste and health functionality through bellflower root may not be easily achieved. If more than 30 parts by weight of bellflower root powder is added to 30 parts by weight of the soybean paste raw material, if the amount of bellflower root powder becomes too large, mixing and maturation may not be carried out well, and the overall unique taste and aroma of bellflower root becomes stronger, making it similar to conventional soybean paste. The unique flavor may be deteriorated.

In one embodiment, when the pork potato powder is added in an amount of less than 20 parts by weight based on 30 parts by weight of the soybean paste raw material, it may be difficult to sufficiently provide the nutritional and pharmacological components of the pork potato to the soybean paste. In addition, if more than 30 parts by weight of the pork potato powder is added relative to 30 parts by weight of the soybean paste raw material, the pork potato powder and other ingredients are not mixed effectively, which may lower the ripening efficiency and increase the manufacturing cost.

In one embodiment, when less than 20 parts by weight of the boiled soybeans are added to 30 parts by weight of the soybean paste raw material, the ratio of bellflower root powder and pork potato powder is relatively high, so the soybean paste formulation may not be formed, and the soybean paste's inherent The taste may not be realized. In addition, if more than 30 parts by weight of the boiled soybeans are added to 30 parts by weight of the soybean paste raw material, the seasoning of the final product, soybean paste, may become bland and the taste of the soybean paste may be affected due to insufficient maturation within the third maturation period. there is.

In one embodiment, when the soybean water is added in an amount of less than 20 parts by weight based on 30 parts by weight of the soybean paste raw material, it is difficult to easily mix the soybean paste raw material, bellflower root powder, pork potato powder, and boiled soybeans, and the ripening efficiency may be reduced. there is. In addition, if more than 30 parts by weight of soybean water is added relative to 30 parts by weight of the soybean paste raw material, the formulation of the final product, soybean paste, may become diluted and the preservability of the soybean paste may be lowered during the maturation and preservation process.

Another aspect of the present invention can provide soybean paste produced by the method for producing soybean paste using bellflower root and pork potato described above. Specifically, in one embodiment, the soybean paste is 20 to 30 parts by weight of the bellflower root powder, 20 to 30 parts by weight of the pork potato powder, 15 to 20 parts by weight of the boiled soybeans, and 10 to 20 parts by weight of the soybean water based on 30 parts by weight of the soybean paste raw material. 15 parts by weight may be mixed and aged.

The soybean paste is a soybean paste containing bellflower root and pork potato. It is a soybean paste that has been aged three times to realize the unique taste and flavor of traditional soybean paste, while also adding harmful nutrients and pharmacological ingredients from bellflower root and pork potato, thereby enhancing health functionality. You can.

Hereinafter, the method for producing soybean paste using the above-described bellflower root and pork potato and the contents of experiments using the soybean paste produced thereby will be described in detail.

Experimental Example 1: Sensory evaluation of soybean paste according to the mixing ratio of bellflower root powder and pork potato powder

In the following experiment, in order to conduct a sensory evaluation of soybean paste with different mixing ratios of bellflower root and pork potato powder in the method for producing soybean paste using bellflower root and pork potato powder of the present invention, soybean paste was prepared according to the following comparative examples and examples. did.

Sensory evaluation was performed on 25 food engineering graduate students whose suitability as inspectors was recognized after training appropriate for the purpose of this experiment. Sensory evaluation items were conducted on a 9-point scale, with 9 points being very good and 1 point being very bad in terms of taste, aroma, color, and overall preference.

[Comparative Example 1]

After adding 400 parts by weight of salt water to 100 parts by weight of prepared meju, primary aging was performed for 60 days to form an aged mixture. After separating the liquid from the aging mixture and adding 10 parts by weight of salt to 100 parts by weight of the remaining solid, the soybean paste was secondarily aged for 180 days to form the raw soybean paste.

Soybeans were boiled and separated into boiled soybeans and soybean water.

Soybean paste was prepared by mixing 15 parts by weight of the boiled soybeans and 10 parts by weight of the soybean water with 30 parts by weight of the soybean paste raw material, followed by third aging for 30 days.

[Example 1]

After adding 400 parts by weight of salt water to 100 parts by weight of prepared meju, primary aging was performed for 60 days to form an aged mixture. After separating the liquid from the aging mixture and adding 10 parts by weight of salt to 100 parts by weight of the remaining solid, the soybean paste was secondarily aged for 180 days to form the raw soybean paste.

Meju beans were boiled and separated into boiled soybeans and soybean water, and bellflower root and pork potato were powdered to form bellflower root powder and pork potato powder.

Soybean paste was prepared by mixing 10 parts by weight of the bellflower root powder, 20 parts by weight of the pork potato powder, 15 parts by weight of the boiled soybeans, and 10 parts by weight of the soybean water with 30 parts by weight of the soybean paste raw material, followed by third aging for 30 days.

[Example 2]

After adding 400 parts by weight of salt water to 100 parts by weight of prepared meju, primary aging was performed for 60 days to form an aged mixture. After separating the liquid from the aging mixture and adding 10 parts by weight of salt to 100 parts by weight of the remaining solid, the soybean paste was secondarily aged for 180 days to form the raw soybean paste.

Meju beans were boiled and separated into boiled soybeans and soybean water, and bellflower root and pork potato were powdered to form bellflower root powder and pork potato powder.

Soybean paste was prepared by mixing 20 parts by weight of the bellflower root powder, 20 parts by weight of the pork potato powder, 15 parts by weight of the boiled soybeans, and 10 parts by weight of the soybean water with 30 parts by weight of the soybean paste raw material, followed by third aging for 30 days.

[Example 3]

After adding 400 parts by weight of salt water to 100 parts by weight of prepared meju, primary aging was performed for 60 days to form an aged mixture. After separating the liquid from the aging mixture and adding 10 parts by weight of salt to 100 parts by weight of the remaining solid, the soybean paste was secondarily aged for 180 days to form the raw soybean paste.

Meju beans were boiled and separated into boiled soybeans and soybean water, and bellflower root and pork potato were powdered to form bellflower root powder and pork potato powder.

Soybean paste was prepared by mixing 30 parts by weight of the bellflower root powder, 20 parts by weight of the pork potato powder, 15 parts by weight of the boiled soybeans, and 10 parts by weight of the soybean water with 30 parts by weight of the soybean paste raw material, followed by third aging for 30 days.

[Example 4]

After adding 400 parts by weight of salt water to 100 parts by weight of prepared meju, primary aging was performed for 60 days to form an aged mixture. After separating the liquid from the aging mixture and adding 10 parts by weight of salt to 100 parts by weight of the remaining solid, the soybean paste was secondarily aged for 180 days to form the raw soybean paste.

Meju beans were boiled and separated into boiled soybeans and soybean water, and bellflower root and pork potato were powdered to form bellflower root powder and pork potato powder.

Soybean paste was prepared by mixing 40 parts by weight of the bellflower root powder, 20 parts by weight of the pork potato powder, 15 parts by weight of the boiled soybeans, and 10 parts by weight of the soybean water with 30 parts by weight of the soybean paste raw material, followed by third aging for 30 days.

[Example 5]

After adding 400 parts by weight of salt water to 100 parts by weight of prepared meju, primary aging was performed for 60 days to form an aged mixture. After separating the liquid from the aging mixture and adding 10 parts by weight of salt to 100 parts by weight of the remaining solid, the soybean paste was secondarily aged for 180 days to form the raw soybean paste.

Meju beans were boiled and separated into boiled soybeans and soybean water, and bellflower root and pork potato were powdered to form bellflower root powder and pork potato powder.

Soybean paste was prepared by mixing 20 parts by weight of the bellflower root powder, 10 parts by weight of the pork potato powder, 15 parts by weight of the boiled soybeans, and 10 parts by weight of the soybean water with 30 parts by weight of the soybean paste raw material, followed by third aging for 30 days.

[Example 6]

After adding 400 parts by weight of salt water to 100 parts by weight of prepared meju, primary aging was performed for 60 days to form an aged mixture. After separating the liquid from the aging mixture and adding 10 parts by weight of salt to 100 parts by weight of the remaining solid, the soybean paste was secondarily aged for 180 days to form the raw soybean paste.

Meju beans were boiled and separated into boiled soybeans and soybean water, and bellflower root and pork potato were powdered to form bellflower root powder and pork potato powder.

Soybean paste was prepared by mixing 20 parts by weight of the bellflower root powder, 30 parts by weight of the pork potato powder, 15 parts by weight of the boiled soybeans, and 10 parts by weight of the soybean water with 30 parts by weight of the soybean paste raw material, followed by third aging for 30 days.

[Example 7]

After adding 400 parts by weight of salt water to 100 parts by weight of prepared meju, primary aging was performed for 60 days to form an aged mixture. After separating the liquid from the aging mixture and adding 10 parts by weight of salt to 100 parts by weight of the remaining solid, the soybean paste was secondarily aged for 180 days to form the raw soybean paste.

Meju beans were boiled and separated into boiled soybeans and soybean water, and bellflower root and pork potato were powdered to form bellflower root powder and pork potato powder.

Soybean paste was prepared by mixing 20 parts by weight of the bellflower root powder, 40 parts by weight of the pork potato powder, 15 parts by weight of the boiled soybeans, and 10 parts by weight of the soybean water with 30 parts by weight of the soybean paste raw material, followed by third aging for 30 days.

In Comparative Example 1 and Examples 1 to 7, the mixing ratios of ingredients including bellflower root powder and pork potato powder with respect to 30 parts by weight of soybean paste raw material are summarized in Table 1 below.

division
(Unit: parts by weight) Soybean paste raw material Bellflower root powder Pork Potato Powder Boiled soybeans bean water Comparative Example 1 30 0 0 15 10 Example 1 30 10 20 15 10 Example 2 30 20 20 15 10 Example 3 30 30 20 15 10 Example 4 30 40 20 15 10 Example 5 30 20 10 15 10 Example 6 30 20 30 15 10 Example 7 30 20 40 15 10

The sensory evaluation results of the soybean paste prepared in Comparative Example 1 and Examples 1 to 7 are shown in Table 2 below.

division item taste incense color overall preference Comparative Example 1 6.9 7.1 6.8 6.9 Example 1 7.6 7.8 7.9 7.7 Example 2 8.7 8.7 8.8 8.7 Example 3 8.4 8.5 8.6 8.5 Example 4 7.3 7.5 7.4 7.4 Example 5 7.9 7.7 7.8 7.8 Example 6 8.5 8.4 8.5 8.5 Example 7 7.2 7.4 7.5 7.3

Referring to Table 2, the sensory evaluation scores of Examples 2 to 3 and Example 6 were higher than other comparative examples and examples, with an average of 8 points or more. In particular, Example 2 had the highest sensory evaluation score.

The soybean paste of Example 2 was rich in the unique taste and flavor of traditional soybean paste, and many people said that it was an overall satisfactory soybean paste with the fragrant aroma of bellflower root and the savory aroma of pork potatoes, and it was judged to have a high sensory evaluation score. .

The soybean paste of Comparative Example 1 had the taste and flavor of a typical traditional soybean paste, but there were many opinions that it had a somewhat bland taste because no special umami was felt, so it can be seen that the evaluation score was relatively low compared to other examples.

The soybean paste of Example 1 was able to taste the taste of traditional soybean paste and the savory taste of pork potatoes, but the savory aroma of pork potatoes was strongly felt along with the unique aroma of soybean paste, so it was judged that the overall preference was lowered.

The soybean paste of Example 4 had a strong aroma of bellflower root, so it did not harmonize well with the savory aroma of pork potatoes, and there was an opinion that the taste and overall flavor of the soybean paste were different from the original taste and flavor of traditional soybean paste, so the evaluation score was judged to have been lowered. .

In the soybean paste of Example 5, the taste of bellflower root harmonized well with the unique flavor of soybean paste, but the fragrant aroma of bellflower root did not harmonize well with the soybean paste, so the overall preference was lower than that of Example 6.

The soybean paste of Example 7 had a strong savory taste and aroma of pork potatoes and did not harmonize with the fragrant taste and aroma of balloon flower, and the formulation of the soybean paste was thicker than regular soybean paste, so the sensory evaluation score was judged to be lower than that of Example 6. do.

As described above, the method for producing soybean paste using bellflower root and pork potato according to the present invention includes 20 to 30 parts by weight of the bellflower root powder, 20 to 30 parts by weight of the pork potato powder, and 15 to 15 to 15 parts by weight of the boiled soybeans based on 30 parts by weight of the soybean paste raw material. It may be preferable to mix 20 parts by weight and 10 to 15 parts by weight of the soybean water.

Experimental Example 2: Sensory evaluation of soybean paste according to the amount of salt added during secondary maturation

The following experiment was conducted to conduct a sensory evaluation of soybean paste with different amounts of salt added to solids during secondary aging in the method of producing soybean paste using bellflower root and pork potato according to the present invention. Soybean paste was prepared as shown in the comparative examples and examples below. was manufactured.

Sensory evaluation was conducted on 25 food engineering graduate students whose suitability as inspectors was recognized after training appropriate for the purpose of this experiment. Sensory evaluation items were conducted on a 9-point scale, with 9 points being very good and 1 point being very bad in terms of taste, aroma, color, and overall preference.

[Comparative Example 2]

After adding 400 parts by weight of salt water to 100 parts by weight of prepared meju, primary aging was performed for 60 days to form an aged mixture. The liquid was separated from the aging mixture, and 100 parts by weight of the remaining solid was subjected to secondary aging for 180 days to form soybean paste raw material.

Meju beans were boiled and separated into boiled soybeans and soybean water, and bellflower root and pork potato were powdered to form bellflower root powder and pork potato powder.

Soybean paste was prepared by mixing 20 parts by weight of the bellflower root powder, 20 parts by weight of the pork potato powder, 15 parts by weight of the boiled soybeans, and 10 parts by weight of the soybean water with 30 parts by weight of the soybean paste raw material, followed by third aging for 30 days.

[Example 8]

After adding 400 parts by weight of salt water to 100 parts by weight of prepared meju, primary aging was performed for 60 days to form an aged mixture. The liquid was separated from the aging mixture, and 5 parts by weight of salt was added to 100 parts by weight of the remaining solid, followed by secondary aging for 180 days to form soybean paste raw material.

Meju beans were boiled and separated into boiled soybeans and soybean water, and bellflower root and pork potato were powdered to form bellflower root powder and pork potato powder.

Soybean paste was prepared by mixing 20 parts by weight of the bellflower root powder, 20 parts by weight of the pork potato powder, 15 parts by weight of the boiled soybeans, and 10 parts by weight of the soybean water with 30 parts by weight of the soybean paste raw material, followed by third aging for 30 days.

[Example 9]

After adding 400 parts by weight of salt water to 100 parts by weight of prepared meju, primary aging was performed for 60 days to form an aged mixture. The liquid was separated from the aging mixture, and 15 parts by weight of salt was added to 100 parts by weight of the remaining solid, and then secondarily aged for 180 days to form soybean paste raw material.

Meju beans were boiled and separated into boiled soybeans and soybean water, and bellflower root and pork potato were powdered to form bellflower root powder and pork potato powder.

[Example 10]

After adding 400 parts by weight of salt water to 100 parts by weight of prepared meju, primary aging was performed for 60 days to form an aged mixture. After separating the liquid from the aging mixture and adding 20 parts by weight of salt to 100 parts by weight of the remaining solid, the soybean paste was secondarily aged for 180 days to form the raw soybean paste.

Meju beans were boiled and separated into boiled soybeans and soybean water, and bellflower root and pork potato were powdered to form bellflower root powder and pork potato powder.

Soybean paste was prepared by mixing 20 parts by weight of the bellflower root powder, 20 parts by weight of the pork potato powder, 15 parts by weight of the boiled soybeans, and 10 parts by weight of the soybean water with 30 parts by weight of the soybean paste raw material, followed by third aging for 30 days.

The amount of salt added to the solid during secondary aging in Example 2 of Experiment 1, Comparative Example 2 of Experiment 2, and Examples 8 to 10 is summarized in Table 3 below.

division
(Unit: parts by weight) solids salt Comparative example 2 30 _ Example 8 30 5 Example 2 30 10 Example 9 30 15 Example 10 30 20

The sensory evaluation results of the soybean paste prepared in Comparative Example 2, Example 2, and Examples 8 to 10 are shown in Table 4 below.

division item taste incense color overall preference Comparative example 2 6.0 6.8 6.5 6.5 Example 8 8.1 8.6 8.5 8.4 Example 2 8.7 8.7 8.8 8.7 Example 9 7.5 7.6 7.5 7.5 Example 10 7.2 7.7 7.2 7.4

Referring to Table 4, the sensory evaluation scores of Example 8 and Example 2 were higher than other comparative examples and examples, with an average of 8 points or more. In particular, Example 2 had the highest sensory evaluation score.

The soybean paste of Example 2 was seasoned appropriately, the overall appearance, including aroma and color, appeared to be well-aged, and there were many evaluations that the unique savory taste and deep flavor of soybean paste could be felt.

The soybean paste of Comparative Example 2 had a very bland seasoning, and when observing the appearance, such as aroma and color, it showed an aroma and color that seemed to be underripe, so it was judged that the overall preference was low.

The soybean paste of Examples 9 and 10 had a very salty taste, and in appearance, the flavor and color were very dark compared to the soybean paste of Example 2, so there was an opinion that it was not appetizing, and the evaluation score was judged to have been lowered.

As described above, in the method for producing soybean paste using bellflower root and pork potato of the present invention, when salt is added to the solid material during secondary aging, it may be desirable to add 5 to 10 parts by weight of the salt to 100 parts by weight of the solid material. .

Experimental Example 3: Sensory evaluation of soybean paste according to pretreatment of bellflower root and pork potato

The following experiment was carried out with the following comparative examples in order to conduct sensory evaluation of soybean paste with different pretreatment of bellflower root and pork potato before powdering the bellflower root and pork potato in the method for producing soybean paste using bellflower root and pork potato of the present invention. Soybean paste was manufactured as in the example.

Sensory evaluation was performed on 25 food engineering graduate students whose suitability as inspectors was recognized after training appropriate for the purpose of this experiment. Sensory evaluation items were conducted on a 9-point scale, with 9 points being very good and 1 point being very bad in terms of taste, aroma, color, and overall preference.

[Example 11]

After adding 400 parts by weight of salt water to 100 parts by weight of prepared meju, primary aging was performed for 60 days to form an aged mixture. After separating the liquid from the aging mixture and adding 10 parts by weight of salt to 100 parts by weight of the remaining solid, the soybean paste was secondarily aged for 180 days to form the raw soybean paste.

Soybeans were boiled and separated into boiled soybeans and soybean water.

Bellflower root and pork potato were steamed for 30 minutes using purified water, then dried and pretreated. The pretreated bellflower root and pork potato were powdered to form bellflower root powder and pork potato powder.

Soybean paste was prepared by mixing 20 parts by weight of the bellflower root powder, 20 parts by weight of the pork potato powder, 15 parts by weight of the boiled soybeans, and 10 parts by weight of the soybean water with 30 parts by weight of the soybean paste raw material, followed by third aging for 30 days.

[Example 12]

After adding 400 parts by weight of salt water to 100 parts by weight of prepared meju, primary aging was performed for 60 days to form an aged mixture. After separating the liquid from the aging mixture and adding 10 parts by weight of salt to 100 parts by weight of the remaining solid, the soybean paste was secondarily aged for 180 days to form the raw soybean paste.

Soybeans were boiled and separated into boiled soybeans and soybean water.

Bellflower root and pork potatoes were steamed for 30 minutes using a portion of the soybean water, then dried and pretreated. The pretreated bellflower root and pork potato were powdered to form bellflower root powder and pork potato powder.

Soybean paste was prepared by mixing 20 parts by weight of the bellflower root powder, 20 parts by weight of the pork potato powder, 15 parts by weight of the boiled soybeans, and 10 parts by weight of the soybean water with 30 parts by weight of the soybean paste raw material, followed by third aging for 30 days.

In Example 2 of Experimental Example 1 and Examples 11 to 12 of Experimental Example 3, whether bellflower root and pork potato were pretreated and the steaming solvent added during pretreatment are summarized in Table 5 below.

division
(Unit: parts by weight) Preprocessed or not Types of steaming solvent during pretreatment Example 2 X _ Example 11 O Purified water Example 12 O bean water

The sensory evaluation results of the soybean paste prepared in Example 2 and Examples 11 to 12 are shown in Table 4 below.

division item taste incense color overall preference Example 2 8.7 8.7 8.8 8.7 Example 11 8.2 8.0 8.5 8.2 Example 12 8.9 8.8 8.8 8.8

Referring to Table 6, the sensory evaluation scores of Example 2 and Examples 11 to 12 all showed an average of 8 points or more, and among them, the sensory evaluation score of Example 12 was slightly higher than that of Example 2.

The soybean paste of Example 12 was savory yet highly savory, and the overall deep flavor of the soybean paste was felt, so the overall preference was judged to be slightly higher than that of Example 2.

The soybean paste of Example 11 had an excellent taste, but the aroma of bellflower root and the savory aroma of pork potatoes were felt relatively less than in other examples, and the umami taste was felt less, resulting in a lower evaluation score than Examples 2 and 12. can see.

As described above, the method for producing soybean paste using bellflower root and pork potato of the present invention is to steam the bellflower root and pork potato in soybean water, dry them, and powder them to further impart the savory taste and nutritional components of the soybean water to the soybean paste. This allows you to create a richer flavor of soybean paste.

As such, a person skilled in the art will understand that the technical configuration of the present invention described above can be implemented in other specific forms without changing the technical idea or essential features of the present invention.

Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive, and the scope of the present invention is indicated by the claims described later rather than the detailed description above, and the meaning and scope of the claims and All changes or modified forms derived from the equivalent concept should be construed as falling within the scope of the present invention.

Claims (5)

A first step of adding salt-dissolved water to meju and then primary maturing it for 50 to 60 days to form an aged mixture;
A second step of separating the liquid from the aging mixture, adding salt to the remaining solids, and then performing secondary aging for 180 to 200 days to form soybean paste raw material;
The third step of boiling soybeans and separating them into boiled soybeans and bean water;
A fourth step of powdering bellflower root and pork potato to form bellflower root powder and pork potato powder; and
A fifth step of mixing the soybean paste raw material, the bellflower root powder, the pork potato powder, the boiled soybeans, and the soybean water, and then performing third aging for 30 to 40 days,
The second step is,
Adding 5 to 10 parts by weight of the salt to 100 parts by weight of the solid,
The fifth step is,
Bellflower root and pork potato, characterized in that 20 to 30 parts by weight of the bellflower root powder, 20 to 30 parts by weight of the pork potato powder, 15 parts by weight of the boiled soybeans, and 10 parts by weight of the soybean water are mixed with 30 parts by weight of the soybean paste raw material. Method for producing soybean paste using soybean paste. According to clause 1,
The salt is,
A method of producing soybean paste using bellflower root and pork potato, characterized in that it is mixed with one or more of barley sprout powder and mulberry leaf powder, roasted over medium heat for 1 to 3 hours, and then the roasted salt is separated. delete delete Soybean paste, characterized in that it is manufactured by the method of producing soybean paste using bellflower root and pork potato according to paragraph 1.