KR19980025243A - How to Make Doenjang - Google Patents

Abstract

Inoculate fungi on soybeans heated with moist heat, and ferment and mature them by adding brine to ferment and ripen them. Fermentation and ripening without drying process leads to good amino acidization of soybeans. By suppressing the taste and quality is constant, excellent and not easily deteriorated, it is not only high storage, but also maintains the form of soybeans in the miso so that you can feel the unique taste of Korean traditional miso, and to produce miso that can supply various amino acids Can be.

Description

How to Make Doenjang

[Industrial use]

The present invention relates to a method for producing soybean paste, and more particularly, to a method for producing soybean paste which has been fermented and aged without undergoing the drying process of meju to increase the amino acidization of soybeans and the salt concentration to increase the shelf life.

[Prior art]

Soybean paste can be divided into conventional soybean paste and improved soybean paste according to the manufacturing method. Traditional soybean paste has been made at home since ancient times. The soybeans are made using soybeans only, soaked in brine and fermented. After filtering the meju chunks, the liquid part is made with soy sauce. do. Improved intestines are manufactured mainly in factories, and artificially inoculated and cultured with fungi ( Aspergillus oryzae), known as microorganisms that break down protein and starch into starch ingredients such as rice and barley. It is made by mixing the boiled beans with salt, ripening them, and then grinding them.

In recent years, a method of fermenting by conventionally adding soybean paste such as Aspergillus orizae to artificial soybeans by improving the manufacturing method of conventional soybean paste fermented by general bacteria. According to this method, the beans are first washed, soaked, boiled or steamed, drained, cooled to about 30 ° C, artificially added to the beans, and warmed for 3 to 4 days. When spores are formed and the surface of the beans becomes grainy, almost blue, they are dried. After the drying process, the salt and water is added, mixed and fermented and then fermented and fermented. Soybean paste is prepared according to the same method.

When mixed with boiled soybeans and multiplyed to produce enzymatic power, one of the purposes of making soup is to produce enzymes. Fermentation proceeds. As such, the process of producing soybean paste by fermenting soybean is called brewing (,), and the ripening of brewed products by the enzymatic power and fermentation of the soup proceeds.

In order for germs to germinate and propagate properly, proper nutritional value, water (humidity), and temperature must be maintained, and when other bacteria or fungi multiply, their fertility is weakened or they are lost. In order to use only the bacteria necessary for fermenting soybean paste for fermentation, it is necessary to disinfect and sterilize the surrounding air, utensils and tools to prevent propagation of various bacteria and to breed only the necessary mold.

However, when manufacturing doenjang at home according to the above method, air, tableware, and tools used for disinfection cannot be disinfected, so that various germs other than the germs necessary for making doenjang are propagated in meju. At this time, the incorporation of various germs occurs severely. In this way, when various germs propagate in Meju, the quality of products varies according to the type of bacteria that are introduced, so it is difficult to standardize the product quality such as taste, aroma, and color of miso. In addition, toxins are generated in meju by various bacteria, and the quality of miso is reduced, and the miso prepared therefrom contains ingredients harmful to the human body. Especially, when making meju at home, most kitchen tableware are contaminated with acetic acid bacteria of kimchi, so it is easy to breed acetic acid bacteria in meju, and when drying meju, it is dried in the general atmosphere, so you can check blue mold, red mold, etc. with the naked eye. Toxins may be produced by such fungi and the like. In addition, when yellow green spores are grown in the grain state, many have a bad smell, and the color of the surface of the miso is black due to contact with the atmosphere during the decomposition of soybeans.

In addition, in the manufacturing process as described above, the moisture of the meju is removed during the drying process, so the fermentation process by the bacteria is not made properly, so there is a problem that the soybean is not completely aminoated because the soybean is not properly decomposed.

Meanwhile, until now, soybeans remain in the form of soybeans produced at home, and these soybeans remain fermented and matured through the fermentation and ripening process of protein decomposition and amino acidization by enzymatic power. It could not be eaten without refusal. However, in general, mass-produced soybean paste is soybean pulverized due to problems in the automatic production process, and all remaining soybeans are sterilized by stirring the miso paste during sterilization of the doenjang even if the soybean paste is not crushed. There was a disadvantage of being crushed. In order to overcome such drawbacks, some of the commercially available doenjang may be added with boiled soybeans as it is, but in this case, there is a problem in that the soybeans are hardened by the osmotic action of the soybean paste and chewable when eating doenjang.

The present invention is to solve the problems of the prior art as described above, the object of the present invention is to increase the amino acidization of soybeans by maintaining the moisture required for breeding the Hwanggok bacteria without undergoing a drying process during the production of miso, It is to provide a method of manufacturing soybean paste is maintained in the form of soybeans even after.

It is another object of the present invention to increase the concentration of salt in the production of miso to suppress the invasion of various bacteria to improve the taste and quality of the miso, and to provide a method of producing a high shelf life doenjang without using a preservative when commercializing .

[Means for solving the problem]

In order to achieve the above object, the present invention inoculates and propagates the soybeans that are heated by moist heat, adds 20 to 25% by weight of brine to the soybeans that are multiplying the bacteria, fermented and matured the soybeans. It provides a method of making miso comprising the process of making.

The present invention is described in detail as follows.

Selected yellow soybeans, which are commonly used for doenjang, are washed and then soaked in water to absorb water. At this time, the soybean rapidly absorbs water within a few hours and becomes saturated after 15 hours. At this time, the volume and weight are more than twice that of the soybean in the original state. Raw soybeans are hard to undergo enzymatic action due to heat denaturation, so steamed or boiled is subjected to wet heating process. This moist heating process denatures or inactivates bioactive substances such as trypsin inhibitor or hemaglutinin contained in raw soybeans, and removes soybean-specific soybean odor, which is bad for food. In addition, various bacteria attached to soybeans can be sterilized.

Wet-heated soybeans are drained, cooled, and artificially inoculated with bacteria. Representative bacteria used in this event include Aspergillus orizae and Aspergillus sojae . Fergies Orissa is the most commonly used.

Beans inoculated with the bacteria are incubated for 2 days at 25 ℃ to 30 ℃ to breed the bacteria. The temperature is the most appropriate temperature for the growth of the bacteria, when the temperature exceeds 30 ℃ bacteria grow, and the bacteria do not grow at a temperature of more than 35 ℃. The growth of the fungus progresses to the state of mourning where white mycelium occurs and some yellow-green spores occur. As the fungi grow further, the blue spores spread throughout Meju, causing an unpleasant odor. Thus, the brine is fermented and matured by adding brine to the soybeans propagated into grains, the concentration of brine is preferably 20 to 25% by weight. In general, the concentration of brine used to make soybean paste or soy sauce is about 17% by weight, but by increasing the concentration to 20% by weight, it is possible to increase the shelf life by preventing the miso from being deteriorated, and when the concentration of the brine exceeds 25% by weight The saltiness of the prepared miso is too strong. The brine is preferably 60% or less of the total weight of the beans used. If the amount of brine exceeds 60%, the taste of the doenjang is diluted, weakening the delicious taste of the doenjang. Fermentation and ripening process in brine is suitable for at least 2 to 3 months at room temperature, and if the temperature is raised to 30 ℃ to 70 ℃ can reduce the fermentation and ripening period by about 1 month, 1 to 2 months or more is sufficient .

The soybean paste prepared according to the above method is decomposed into amino acids by enzymatic force, and the soybean is decomposed through fermentation and aging process, but there is no agitation process. The form is maintained. In addition, since the propagation of miscellaneous bacteria is suppressed by brine, soybean paste prepared according to the above method can be stored for a long time without adding a preservative.

Doenjang prepared according to the above method is a semi-fluid of about 55% of moisture, so it can be used by dry powdering to facilitate packaging, transportation and storage. The dry powdering method may use a known technique such as a hot air drying method, a spray drying method, a method of mixing the appropriate dry powder to reduce moisture and then drying using sunlight. In this dry powdering process, sterilization is also possible, and the unique smell of miso is removed during the drying process. The powdered miso prepared in this way is easy to carry and is easy to use when going out and has excellent storage. In addition, dried and powdered miso has a delicious taste and can be used as a general seasoning.

EXAMPLE

The following presents preferred examples and comparative examples to aid in understanding the invention. However, the following examples are merely provided to more easily understand the present invention, and the present invention is not limited to the following examples.

Example

70 kg of yellow beans were washed and immersed in water to absorb water. After about 15 hours, the beans absorbed water and became saturated, and then heated and boiled, drained, and cooled. Inoculate 20 g of Aspergillus ORIJAE to the cooled soybeans, and insulate the soybean-inoculated soybeans at a temperature of 25 ° C. to 30 ° C. for 2 days to develop white hyphae and to develop yellow green spores. It was confirmed. Brine was added at a concentration of 20% by weight in an amount corresponding to 48% of the total weight of the beans used for propagating the bacteria, and fermented and aged at room temperature for 3 months. 1 kg of doenjang obtained by the above method was dissolved in 1 L of water to measure the amount of amino acids in the solution. The results are shown in Table 1 below.

amino acid Content (mg / l) Lee Sin 457.7 Histidine 91.7 Arginine 54.1 Tryptophan 218.2 Aspartic acid 552.0 Threonine 156.5 Serine 150.7 Glutamic acid 1624.1 Proline 288.4 Glycine 230.1 Alanine 425.1 Cystine 475.8 Valine 221.7 Methionine 57.9 Isoleucine 219.4 Leucine 333.5 Tyrosine 66.7 Phenyl alanine 150.2 sum 5773.8

From the above results, the doenjang prepared according to the production method of the present invention contains abundant amino acids, and includes all essential amino acids valine, leucine, isoleucine, threonine, lysine, methionine, phenylalanine and tryptophan, especially children It can be seen that it contains tryptophan, an essential amino acid for growth, cystine, which is essential for muscle formation, and methionine, which is essential for liver formation.

The present invention is inoculated with soybean germs to multiply in the state of grain and fermented and matured by mixing with brine without drying process, there is no unpleasant smell, high amino acidization of soybean, there is no incorporation of various bacteria due to the concentration of brine does not easily deteriorate Therefore, the shelf life is high, the taste and quality are constant and excellent, and the shape of soybeans can be maintained in the miso so that we can feel the taste of our own traditional miso, and the amino acid can be amino acidized by Hwanggok bacteria to obtain the delicious taste. Miso can be provided which can supply various essential amino acids.

Claims (6)

Breed by inoculating bacteria with wet heat; 20 to 25% by weight of brine is added to the beans that propagated the bacteria; Fermenting and aging the soybean added with brine; Method of making miso. The method according to claim 1, wherein the bacterium is Aspergillus oryza or Aspergillus soyza. The method of claim 1, wherein the growth of the bacteria is a process of propagating in the state of grain. The method of claim 1, wherein the amount of the brine is 60% or less of the weight of the beans used. The method of claim 1, wherein the fermentation and ripening is at least 2 to 3 months at room temperature or 1 to 2 months or more at 30 to 70 ℃. Powdered miso prepared by dry powdering the miso prepared according to the method of claim 1.