KR19990011452A - How to prepare juice - Google Patents

Abstract

The present invention relates to a method for preparing juice juice by culturing juice juice meju in a hygienic and standardized manner. According to the juice preparation method of the present invention, a mixture of boiled soybean and rice or wheat is placed on a common rice straw, and usually floated by performing Bacillus subtilis in rice straw, or a mixture of boiled soybean and rice or wheat. Flour can be obtained by the addition of sulfuric acid (Aspergillus oryzae) to make a juice meju, then fermented with water and salt to prepare juice juice. When juice juices are prepared by the method of the present invention, juice juices having a traditional taste and aroma can be produced under hygienic conditions and standardized conditions.

Description

How to prepare juice

The present invention relates to a method for producing juice juice. More specifically, in the present invention, a mixture of boiled soybean and rice or wheat is placed on rice straw to carry out Bacillus subtilis present in rice straw, or floated by adding sulfuric acid (Aspergillus oryze) to make juice meju. And then fermented by addition of water and salt to make juice juices in a hygienic and standardized manner.

Recently, as scientifically proved that fermented foods containing soybeans contain a large amount of physiologically active substances, there have been many efforts to enhance fermented foods and diversify items using soybean. However, these studies were mainly limited to doenjang, cheonggukjang, and red pepper paste, and there are no studies on juice juices that have been widely used for ssam, bibim, and stew in general households.

Jukjang, also called 'jangjang' or 'jijii', is one of the traditional Koreans that Koreans have eaten since the Goryeo Dynasty, along with soy sauce, doenjang, red pepper paste and cheonggukjang. However, in order to manufacture juice juice according to the conventional manufacturing method, it is necessary to ferment the short-term fast using high heat emitted from compost or manure, so that the manufacturing process is unsanitary, the compounding and fermentation conditions of the material are difficult, and difficult to standardize. In some households, the recipe is not properly transferred, and the juice juice itself is gradually disappearing. Therefore, there is an urgent need to hygienicly improve and standardize the production of juice juice.

Therefore, the present inventors have made a mixture of boiled soybeans and rice or wheat as a result of intensive research in order to hygienically improve the manufacturing method of traditional juices and to develop standardized disappearing juices into high-quality fermented foods to meet the needs of consumers. Floured in rice straw is usually floated by the transfer of Bacillus subtilis, which is present in rice straw, or is added to the mixture of boiled soybean and rice or wheat by adding a commercially available yellow soup (Aspergillus oryzae). After making meju, fermented with water and salt was added to confirm that the juice juice can be manufactured hygienically, to complete the present invention.

After all, it is an object of the present invention to provide a method for producing a juice juice with the same taste and aroma as a traditional juice juice in a hygienic and standardized way.

Hereinafter, the method of preparing the juice juice according to the present invention will be described in detail by dividing the process.

1st Step: Cultivation of Juice Meju

Soybean (bean) and soaked wheat or rice in water, boiled 1 to 3 times the weight of boiled beans mixed with boiled wheat or boiled rice to make a round diameter of about 10cm, and dry for 3 days at 19-21 ℃ (Iii) Then, it is soaked for up to three weeks on rice straw to allow Bacillus subtilis, a microorganism commonly present in rice straw, to be transferred, and floated for two months at 19 to 21 ° C. to prepare juice meju. At this time, instead of the Bacillus subtilis (Bacillus subtilis) by adding a 0.2% relative to the total weight of the yellow soup (Aspergillus oryzae) available in the usual way to float for about 1 month at 18 to 21 ℃ to prepare juice meju It may be.

Second Process: Preparation of Juice Juice

Juice juice meju prepared in the above process is made into a powder, 30 to 70% (w / v), preferably 50 to 70% (w / v), most preferably 65% (w / v) to the weight of meju powder ) And 3 to 9% (w / v), preferably 5 to 9% (w / v), most preferably 6% (w / v) of salt, followed by mixing to 25 to The juice juice is prepared by fermentation at 70 DEG C, preferably 40 to 70 DEG C, most preferably 65 DEG C for 1 to 7 days, preferably 5 to 7 days, and most preferably 6 days.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples. In particular, the blending degree, various temperatures and periods of each component described in the following examples are merely exemplary, and all methods for preparing juice juice by variously adjusting the blending degree, temperature and period of each ingredient from the gist of the present invention. It should be seen that this belongs to the scope of the present invention.

Example 1 Preparation of Juice Juice Containing Soybean and Wheat (I)

Soybeans and wheat are soaked in water, boiled, mixed with 100g boiled beans and 100g boiled wheat, rounded to a diameter of 10cm, dried for 3 days at room temperature, and simmered on rice straw for 2 weeks. Floating for 2 months to prepare a juice meju. The juice juice meju thus prepared was made into powder, mixed with 65% (w / v) of water and 6% (w / v) of salt, and fermented at 65 ° C. for 6 days. It was.

Example 2 Preparation of Juice Juice Containing Soybean and Wheat (II)

Juice juice was prepared in the same manner as in Example 1, except that 100 g of boiled soybeans and 200 g of boiled wheat were mixed when preparing juice for meju.

Example 3 Preparation of Juice Juice from Soybean and Wheat (III)

Juice juice was prepared in the same manner as in Example 1, except that 100 g of boiled soybeans and 300 g of boiled wheat were mixed when preparing juice juice.

Example 4 Preparation of Juice Juice Containing Soybean and Rice (I)

Juice juice was prepared in the same manner as in Example 1, except that 100 g of boiled soybeans and 100 g of boiled rice were mixed when preparing the juice.

Example 5 Preparation of Juice Juice Containing Soybean and Rice (II)

Juice juice was prepared in the same manner as in Example 1, except that 100 g of boiled soybeans and 200 g of boiled rice were mixed when preparing the juice for meju.

Example 6 Preparation of Juice Juice Containing Soybean and Rice (III)

Juice juice was prepared in the same manner as in Example 1, except that 100 g of boiled soybeans and 300 g of boiled rice were mixed when preparing the juice for meju.

Example 7 Preparation of Juice Juice Added with Sulfur Soil (I)

Except that 100g of boiled soybeans and 100g of boiled wheat are mixed and then fermented at room temperature for 1 month with 0.2% of the total weight. Juice juice was prepared in the same manner as in Example 1.

Example 8 Preparation of Juice Juice Added with Sulfur Soil (II)

Juice juice was prepared in the same manner as in Example 1, except that 100 g of boiled soybeans and 200 g of boiled wheat were used to prepare juice meju according to Example 7.

Example 9 Preparation of Juice Juice Added with Sulfur Soil (III)

Juice juice was prepared in the same manner as in Example 1, except that 100 g of boiled soybeans and 300 g of boiled wheat were prepared according to Example 7 to prepare juice meju.

Example 10: Characteristics of Juice Juice

The pH, titratable acidity, reducing sugar content, amino nitrogen content, chromaticity, mechanical properties and organoleptic properties of the juices prepared in Examples 1 to 9 were tested in the following manner.

pH

pH was measured by distilled water 10g distilled water to 10g juice and then measured with a measuring device.

Titratable acidity

The titratable acidity was measured by adding 40 ml of distilled water to 10 g of juice, mixing well, and titrating until the pH was 8.3 with 0.1 N sodium hydroxide solution, and indicating the number of ml of 0.1 N sodium hydroxide solution consumed.

Reducing Sugar Content

The reducing sugar content is 1 g of juice juice, placed in a 100 ml flask, and distilled water is added to dissolve it. Then, a saturated acetate solution is added to precipitate a protein and an organic acid. The solution is diluted to 100 ml, and 2 g of sodium carbonate is added to the filtrate. Lead acetate was precipitated and removed, and the filtrate was measured by the Somogyi's method.

Amino nitrogen content

The amino nitrogen content was measured by dissolving 2 g of juice field in distilled water, which boiled distilled water, and distilled carbon dioxide to 100 ml. Then, the diluted solution was measured by the foam method (Formal method).

Chromaticity

Chromaticity is expressed as L (brightness), a (redness), and b (yellowness) using a color color difference meter.

Mechanical properties

Mechanical properties were measured in each of the 30g juice juice in the same container to measure the adhesion and elasticity using a texturometer (Texturometer).

Sensory characteristics

Sensational traits were selected by ten well trained inspectors using a nine-point scoring system for color, aroma, taste, and overall rating, nine for very good cases, seven for good cases, five for normal cases, and one for bad cases. Was evaluated as 3 points.

By the above method was measured the characteristics of the juice juice prepared in each Example, the results are shown in Table 1 and Table 2.

As can be seen from the above results, rounded by mixing the boiled soybeans and boiled wheat or boiled rice according to the method of the present invention, and then sprinkled in rice straw, or added with a yellow soup (Aspergillus oryzae) and floated positive juice meju By using the fermentation in the state of adding water and salt, it was confirmed that juice juice with a traditional color, taste and aroma can be prepared while having physicochemical characteristics unique to juice juice.

As described and demonstrated in detail above, the present invention is prepared by placing a mixture of boiled soybean and rice or wheat in a common rice straw and floating by performing Bacillus subtilis, which is generally in rice straw, or a mixture of boiled soybean and rice or wheat. To add a sulfur soup (Aspergillus oryzae) that can be obtained by a conventional method to make a juice meju, then fermented by adding water and salt to provide a hygienic and standardized method for producing juice juice. Using the juice preparation method of the present invention, juice juices having traditional color, taste and aroma can be prepared under hygienic conditions and standardized conditions, while having physicochemical characteristics peculiar to juice juice.

Claims (5)

i) a process of preparing juice meju using a mixture of boiled beans and boiled rice or boiled wheat 1 to 3 times the weight of boiled soybeans and ii) the juice of soybean meju prepared in the past, and then 30 to 70 Method for producing a juice juice comprising the step of fermentation at 25 to 70 ℃ 1 to 7 days by adding% (w / v) of water and 3 to 9% (w / v) salt. The method according to claim 1, wherein the juice is made of a mixture of boiled beans and boiled rice or boiled wheat into a sphere of about 10 cm in diameter, dried for 3 days at 19 to 21 ° C and then for up to 3 weeks on rice straw, 19 to 21 ° C Juice production method characterized in that for two months to float. The method according to claim 1, wherein the juice is added to the mixture of boiled beans and boiled rice or boiled wheat 0.2% by weight of the total weight (Aspergillus oryzae) available in a conventional manner, 1 month at 19 to 21 ℃ Succulent production method characterized in that the floating during the production. A mixture of boiled beans and boiled rice or boiled wheat 1 to 3 times the weight of the boiled beans is placed on a common rice straw, followed by Bacillus subtilis, which is usually in rice straw, to make a juice meju. And juices prepared by fermentation by adding salt. The juice is prepared by fermenting meju by adding yellow soup (Aspergillus oryzae) to a mixture of boiled beans and boiled rice or boiled rice 1 to 3 times the weight of boiled beans, followed by fermentation with water and salt.