KR20000034333A - Preparation method of vinegar beans - Google Patents

Abstract

PURPOSE: A method for preparing vinegar beans is provided, to get the efficacy of beans that are a source of protein and vinegar which works on the recovery of fatigue and the remedy of extravasated blood, and to improve the palatability by decreasing the sour taste. CONSTITUTION: The preparation method of vinegar beans varies according to the sort of beans. In case of white beans, it is prepared by washing beans and parching them for 5 minutes in order to reduce the strong sour taste of vinegar and improve the palatability and boiling parched beans and the mixture at 95°C, which being made by mixing vinegar and refined water at a ratio of 70: 30 and adding 10% of oligosaccharide which has the effect of operation of cleaning intestine, and then putting parched beans and mixture at a ratio of 30-35% to 65%-70% in the vessel with being sealed up, then ripening for 15days. In case of black beans, it is prepared by wiping beans with a piece of cloth for minimizing the external damage and adding 10-15% powder of pine needles in proportion to the amount of black beans in order to decrease the sour taste and improve the palatability, and boiling parched beans and the mixture at 95°C, which being made by mixing vinegar and refined water at a ratio of 70: 30 and adding 10% of oligosaccharide, and then putting parched beans and the mixture including the powder of pine needles at a ratio of 30-35% to 65%-70% in the vessel with being sealed up, then ripening for 15days.

Description

How to make vinegar beans

The present invention relates to a method for producing vinegar soybeans, in particular, to relieve the sour taste of vinegar and improve palatability in the vinegar beans that can simultaneously see the efficacy of excellent vinegar with excellent effects such as soybeans and fatigue recovery, blood improvement It relates to a method for producing vinegar beans.

In general, vinegar is known to have the effect of fatigue recovery, blood remedies, obesity improvement, food poisoning prevention. The effects of vinegar are derived from organic acids such as acetic acid, malic acid, citric acid, etc., which sour in vinegar. It is known to improve arteriosclerosis and obesity due to blood circulation disorders and cholesterol accumulation, and is effective in strengthening blood pressure. In addition, vinegar promotes the secretion of digestive juices, aids in the digestion of proteins, and has an excellent bactericidal effect.

Vinegar beans (vinegar, pickled soybeans, or soybeans) that can take the same effects of vinegar and the benefits of soybeans, which are good foods compared to meat in the field, contain the nutritional ingredients of soybeans and are indigestible factors of raw beans. Vinegar is a great health food that suppresses. As the interest in vinegar and vinegar beans that have been used on a small scale for folk remedies has soared, their consumption is spreading.

The traditional method of making vinegar beans is to wash the beans in water, drain them immediately, and then pour and seal them with three times the amount of beans. Later, at a low temperature for a certain period of time, soybeans swell up and replenish the lack of vinegar. After a week or so, you can eat it. Take 20-30 tablets a day and take it for 2-3 months. Most vinegar beans use raw beans. Raw soybeans contain nutrients such as trypsin inhibitors, soybean lipoxygenases, and intestinal gasses. Therefore, most soy products inhibit the activity of these inhibitors by heat treating the soybeans. Vinegar beans use raw soybean, but because of the low pH of the vinegar deactivation factor is inert, there is an advantage that you can take the active ingredient of the bean as it is without loss of nutrients by heat treatment.

However, vinegar beans prepared by this traditional method has a problem that the sour taste of the candle is too strong to take palatability.

The present invention has been invented to solve the above problems, by introducing a pre-treatment process soybeans used in vinegar beans to reduce the content of vinegar to reduce the sour taste and improve the taste of vinegar beans The purpose is to provide.

1 is a block diagram showing a manufacturing process of vinegar beans manufactured using white beans in the method of manufacturing vinegar beans according to the present invention.

Figure 2 is a block diagram showing the manufacturing process of vinegar beans prepared using black beans in the method for producing vinegar beans according to the present invention.

The present invention for performing the above object,

Washing and drying the white beans with water, and then performing a pretreatment process of roasting for 3-7 minutes;

Preparing a blend by adding oligosaccharides to a mixture of vinegar and purified water; And,

The prepared mixture is heated to 90 ℃-97 ℃ after the soybean is 30-35% and the heated mixture is 65%-70% in a container and the step of aging for a predetermined period of time.

Vinegar beans prepared according to the method for producing vinegar beans according to the present invention to reduce the sour taste of the vinegar to enhance palatability when taken.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

In the accompanying drawings, Figure 1 is a block diagram showing the manufacturing process of vinegar beans prepared using white beans of the vinegar beans manufacturing method according to the present invention, Figure 2 is a black bean of the manufacturing method of vinegar beans according to the present invention Is a block diagram showing the manufacturing process of the vinegar beans manufactured using.

The method for producing vinegar beans according to the present invention is slightly different depending on the classification of the beans, that is, white or black beans. In black beans, a small amount of starch, which is hardly present in white beans, has a disadvantage in that the white sediment subsides when the vinegar bean is manufactured. Therefore, the manufacturing method of vinegar beans using white beans and black beans will be described.

First, a method of manufacturing vinegar beans using white beans, as shown in Figure 1, the white beans are washed and dried using water, followed by a pretreatment process of roasting for 5 minutes. In the pretreatment process, white beans are roasted for a predetermined time to alleviate the strong sourness and increase palatability while retaining the characteristics of the vinegar beans. Roast the beans and mix the vinegar and purified water at a ratio of 70:30, and reduce the sour taste of the vinegar and promote the growth of Bifidobacteria, the beneficial intestinal bacteria, and add oligosaccharides, which have the effect of acting on the mixture, to 10 % Is added to prepare a blend.

The mixture thus prepared is heated to 95 ° C. and then sealed in a container so that the roasted beans are 30-35% and the heated mixture is 65% -70%. The sealed container is aged for about 15 days, at which point no further solids dissolution increases with the formulation, and the product is finished.

In addition, the method for producing vinegar beans using the black beans, as shown in Figure 2, performs a cleaning process to rub black beans by washing. When black beans are washed by water, the breakage of the soybean is increased so that the black beans are washed with a wet cloth. In addition, in the case of black soybeans, the use of stir-frying is also inappropriate in appearance, so that pineapple powder corresponding to 10% -15% of black soybeans is added to alleviate the strong sourness and increase palatability of the vinegar soybeans while retaining the characteristics of the vinegar soybeans. As such, black beans and pine needle powder are mixed and put in a container, and vinegar and purified water are mixed at a ratio of 70:30, and the mixture acts to reduce the sour taste of vinegar and to promote the growth of bifidus bacteria, which is an enteric beneficial bacterium, to act as a formal function. The oligosaccharide with the added 10% to the amount of the mixture to prepare a blend.

The mixture thus prepared is heated to 95 ° C. and then sealed in a container so that the bean and pine needle mixture is 30-35% and the heated formulation is 65% -70%. The sealed container is aged for about 15 days, at which point no further solids dissolution increases with the formulation, and the product is finished. As such, black vinegar beans with reduced pine vinegar concentration by adding pine needles have an effect of inhibiting pine fruit and trypsin inhibitory activity.

As described above, in the present invention, by introducing a pre-treatment process for the beans used in the vinegar beans can reduce the content of vinegar to reduce the sour taste and improve the palatability of the vinegar beans to activate the use of vinegar beans.

Although the preferred embodiments of the present invention have been described in detail with reference to the accompanying drawings, the present invention is not limited thereto and may be improved or modified by those skilled in the art within the scope of the technical idea of the present invention.

Claims (4)

Iii) washing the white beans with water, drying and then roasting for 3-7 minutes to perform a pretreatment process; Ii) adding an oligosaccharide to a mixture of vinegar and purified water to prepare a blend; And, Iii) heating the blend prepared in the above step to 90-97 ° C., so that the beans are 30-35% and the heated blend is 65% -70% and aged for a predetermined period. Method for producing vinegar beans consisting of. The method of claim 1, wherein the step 세척 may be replaced by the step of adding a pine needle powder corresponding to 10% -15% of black beans by rubbing the black beans. The method of claim 1, wherein step ii is a step of preparing a mixture by adding 10% oligosaccharides to the amount of the mixture to a mixture of vinegar and purified water in a ratio of 70:30 Manufacturing method. The method of claim 1, wherein the maturation period in step (iii) is about 15 days of no further solid content elution with the blended solution.