KR20020035407A - Manufacturing method of miso containing fig - Google Patents

Abstract

PURPOSE: Provided is a manufacturing method soy bean paste containing active ingredients of a fig, therefore the chili paste contains abundant dietary fiber, iron, calcium, and polyphenol having anti-cancer activity. CONSTITUTION: The manufacturing method comprises the steps of: soaking soy beans in pure water; boiling the soaked soy beans in a cooker then dewatering them; preparing soy bean cakes; drying the soy bean cakes; powdering the soy bean cakes; adding salts, water and the like to the powdery soy bean cake to prepare dough; boiling a fig in a cooker then heating it to make gruel; cooling the fig gruel; and adding unrefined salts to the gruel then mixing it with the above dough.

Description

Manufacturing method of Doenjang containing fig ingredients {.}

The present invention relates to a method for producing miso containing a fig component.

In general, doenjang is made by our ancestors, which is then cooked with soybeans, and then crushed and ground into mortars. Mature meju. After washing the surface of the meju thus made, it was soaked in salt water for a certain period of time and then crushed to make a traditional miso and put it in a soybean paste or miso soup to give a delicious taste of food. As it is known to have an anticancer effect, various kinds of miso are being developed.

To keep pace with these trends, to improve the traditional soybean fermented soybeans of our ancestors so that they can be better suited to our modern diet and have better taste and nutrition, we put ripe natural figs in the cooking pot and weak firepower. When it is boiled sufficiently with fire, the figs with high moisture content will change like porridge.Then, after adding the appropriate amount of coarse salt to the boiled figs, the liver is processed and aged as above. It is a method of manufacturing doenjang containing fig ingredients, which is prepared by mixing the mixed meju dough and figs in a ratio of 1: 1.

Fig fruit, which is held on a fig tree, is used as a material for various dishes including breads and confectionery because of its unique taste and aroma.In recent years, figs have more than prunes. It is known to contain more than twice as much fiber and iron, and more calcium than milk and about 80% more potassium than bananas. In addition, it contains polyphenols with anticancer activity and is known to be studied with interest by researchers in the food field. In addition, figs contain balanced water-soluble and non-soluble dietary fibers. 40g (4-5 pieces) of figs contain about 5g of dietary fiber, which is necessary for adults. The result is that you consume 20% of your dietary fiber. Looking at the ingredients of figs, 100 g of figs contain about 12.2 g of dietary fiber, about 133.0 mg of calcium, about 609 mg of potassium, and about 3.0 mg of iron. It is known. Therefore, figs having such an effective compound are used as various food materials through appropriate processing steps.

It is an object of the present invention to properly process a fig known to contain a rich dietary fiber component, iron, calcium, and the like, and a polyphenol having an anticancer effect, in a doenjang which is eaten for human consumption as described above. Processed and matured meju dough and boiled figs at a ratio of 1: 1 to provide fig miso, and at the same time increasing the production of figs, oversupply and price drops The purpose of this study is to create a miso of figs and to create demand for figs, and to develop a traditional product of miso, a traditional product, to promote the profits of farmers. .

1 is an explanatory diagram showing a process of making a first material from soybeans according to the present invention.

2 illustrates a process of boiling figs, which is a second material according to the present invention.

Figure 3 shows the process of completing the miso by combining the meju dough and boiled figs (無花果) according to the present invention.

<Description of Symbols for Main Parts of Drawings>

1: fig miso 2: soybeans

3: meju 4: fig fruit

5: coarse salt 6: boiled figs

10: meju dough 20: cooking pot

30: mill

The present invention is a long-established soybean (2) fermented food of our ancestors, which is recognized as rich in health and nutrition and excellent anti-cancer activity in our diet, the manufacturing method of miso (1) is the main ingredient of miso (1) Boiled soybeans (2) to make a conventional meju (3) made by fermentation and ripening, and then put a ripe natural fig (4) in the cooker (20) and boiled sufficiently with weak thermal power (火力) Fig (4) with high moisture content will change like porridge, and then put the appropriate amount of coarse salt (5) into the boiled fig to make it, and then process and ripen as above. It is a manufacturing method of miso (1) containing a fig (4) component obtained by blending meju dough (10) and fig in a ratio of 1: 1.

Hereinafter, with reference to the production examples of the present invention in more detail as follows.

Figure 1 shows the process of manufacturing the first material according to the present invention, in order to prepare a conventional meju (3), the soybean (2), which is the main raw material, is soaked in water for a day before, and then the beans (2) Pour the water into the cooking pot 20, boil it completely, take it out, put it in a mortar, etc. and pulverize it properly. Then, make a meju (3) of a suitable shape by a molding mold, and weave this meju (3) with a straw, Hang in dry place in a well-ventilated place for about 1 to 2 months or float to make a conventional meju (3).

When the conventional meju (3) made as described above is put in a conventional food mill 30 and pulverized to an appropriate powder, it is put in a food mixer and mixed with a little salt and water so as to soften the conventional miso. The material of 1 is completed.

FIG. 2 shows a manufacturing example in which the second material of the present invention is boiled and cooked. Fig. 4 shows a fig fruit 4 in a natural state taken from a fig tree. In the cooking pot 20, when the lid of the cooking pot 20 is opened and heated by weak heat for about 24 hours, the fig fruit (4) put in the cooking pot 20 is boiled. Is changed like porridge (6), but fig (4) has more moisture content than other fruits in itself, so when you boil it in the cooking pot 20, even if you don't pour water, enough water is formed. However, depending on the heating temperature change, a small amount of water may be poured into the cooking pot 20 and cooked. The reason why the lid of the cooking pot 20 is always opened when cooking the fig 4 is appropriate by evaporating moisture generated from the fig 20 material during heating and cooking. It is to make the fig 쨈 (6) from which water was removed.

As described above, the fig (4) material is boiled well and cools well until there is no warmth. An appropriate amount of coarse salt (5) is added to a state in which the fig (4) material is sufficiently cooled and seasoned.

Fig. 3 shows the formulation of the first material of miso (1) containing the fig (4) component of the present invention and the boiled fig, which is the second material. Miso containing fig (4) ingredient, which is made by mixing about 50% of meju dough (10), a material of 1, and about 50% of boiled fig, a second material, (1) ) Manufacturing method.

As described above, according to the present invention, figs known to contain abundant dietary fiber components, iron, calcium, and polyphenols having anticancer activity are added to a doenjang which is eaten by humans through a series of processing. By doing so, it becomes possible to provide a miso containing a fig component, the effective ingredient of the fig (無花果) has an effect that is easily ingested through food.

Claims (1)

In preparing the miso (1), the soybeans (2) is placed in clean water; Boiling enough to put in the cooking pot 20 to remove the water; Inserting into a mortar and the like to make a meju (3) shaped by a mold; Weaving the meju (3) with straw or drying it under a cornice or in a drying room; Processing into a powder by using a mill 30 and the like, and adding salt and water to the meju powder as described above to make meju dough 10; Putting the fig (4) into the cooking pot (20) and cutting it to make porridge; Cooling the well-boiled figs until there is no warmth; A method for producing miso containing a fig (4) component obtained by adding an appropriate amount of coarse salt (5) and mixing the meju dough (10) with the liver.