KR20040067189A - A Method for Producing healthful soy sauce and soybean paste - Google Patents

Abstract

PURPOSE: A method for producing healthful soy sauce and soybean paste is provided, thereby reducing the fermentation time, requiring no shaping process, and preventing growth of various bacteria except Aspergillus kawachii, so that the sweet taste rich soy sauce and soybean paste can be produced. CONSTITUTION: The method for producing healthful soy sauce and soybean paste comprises the steps of: (a) washing Rhynchosia Nolubilis with water, dipping it in water, pulverizing dipped Rhynchosia Nolubilis, adding 10 wt.% of barley powder into the pulverized Rhynchosia Nolubilis, and steaming the mixture to prepare the rice cake of Rhynchosia Nolubilis; (b) cooling the rice cake of Rhynchosia Nolubilis to 30 to 40 deg.C; (c) spraying Aspergillus kawachii powder on the rice cake of Rhynchosia Nolubilis, covering it with cloth and fermenting it for 8 to 12 hours, removing the cloth and adding water into the rice cake of Rhynchosia Nolubilis at intervals of 5 hours; (d) after 38 to 42 hours of fermentation, drying the fermented soybeans of Rhynchosia Nolubilis with sunlight; (e) putting the dried fermented soybeans of Rhynchosia Nolubilis into a pot, adding 48 liter of water and 13 kg of bamboo salt into the pot, and maturing the mixture; and (f) filtering the matured soybean of Rhynchosia Nolubilis to obtain soybean paste of Rhynchosia Nolubilis and slightly boiling the filtered solution to produce soy sauce of Rhynchosia Nolubilis.

Description

A method for producing healthful soy sauce and soybean paste}

The present invention relates to a method of manufacturing soy sauce and soybean paste, one of the seasoned foods essential to our diet, and more specifically, succulent Seomoktae (鼠目 太. After the preparation, the salt and contaminants are removed to mix the bamboo salts rich in various minerals, and the present invention relates to a method for producing aromatic and savory bamboo salt soy sauce and bamboo salt paste with anticancer, anti-inflammatory and detoxification functions.

In recent years, along with the improvement of the income level, the interest in the diet and the health has been gradually increasing, and the interest in the health has produced various research projects to treat diseases. Among them, research on nature-friendly research is being conducted in various aspects.

In particular, with the recent publication of research showing that soybean paste and soy sauce are highly effective in cancer prevention, interest in our own traditional food has been increasing more than ever.

Conventional conventional soy sauce and soybean paste are fermented for 2 ~ 3 months by adding brine to the meju made from the increased soybeans, then separating the liquid and solid portions, boiling the liquid portion, removing the coagulated sediment, and making the soy sauce. Fermented to make miso.

The characteristics of Seomoktae and bamboo salt, Baekkukyun, which are the main ingredients of soy sauce and soybean paste of the present invention, first, Seomoktae (Rhynchosia Nulubilis) blooms in July in a oval pod in the shape of a round, black and round like a rat's eye with a diameter of 5-7mm. The best crops are harvested from loess by organic farming without pesticides. There is a lot of fiber, which contributes to the activity of the intestine, and when fermented, there are more enzymes available to the human body. About its weakness, it controls the genus and removes all poisons through the vein, and the changchang (水腫) Lowers stomach heat, eliminates paralysis, cure paralysis and bleeds blood (本草綱目) .Eating soybean porridge eliminates thirst (diabetes caused by diabetes), controls kidney disease, suppresses all fever. Especially, it is called as medicinal beans because it activates blood and releases all poisons.

Bamboo salt, which is produced by baking nine times for the complete elimination of toxicity and the full synthesis of weakness, and the ninth through high-temperature treatment, not only strengthens the stomach, has excellent detoxification, but also increases white blood cells to enhance sterilization, There is a great deal of literature on the efficacy of bamboo salts such as anti-inflammatory, antipyretic, purifying air, removing odors and promoting appetite. In particular, the first application "anti-cancer bamboo salt with a part of sun salt replaced by KCI and anti-cancer kimchi using it" (Korean Patent Laid-Open Patent 2001-0016612), "anti-cancer functional cabbage kimchi and its manufacturing method" (Korea Patent Publication No. 2000-0000375 ), "Anticancer bamboo salt" (Republic of Korea Patent Publication No. 2000-0017719) is disclosed in detail about the anticancer properties of bamboo salt, "health food bamboo salt containing wisdom and sage of ancestors" (Korean Patent No. 1991-0016279), "for massage Gel solvent composition and its manufacturing method "(Korean Patent Publication No. 2002-0360725) are known for the anti-inflammatory action of bamboo salt.

Conventional meju is fermented by Aspergillus Oryzae strains or natto strains naturally cultured in rice straw. If temperature control is poor, anaerobic bacteria such as Bacillus Natto multiply and discard the meju. The disadvantage is that. Bacillus bacterium of the present invention, namely Aspergillus niger var. niger (Asp. kawachii) is an artificial breeding of fungi (final) after increasing the starch raw material. Unlike Aspergillus Oryzae, niger has a characteristic of preventing the contamination of various germs. , Currently used mainly Bacillus Aspergillus niger var. It is a kind of mutant strain that is transformed in niger and is called "Asp. Kawachii". Therefore, the meju of the present invention made by powdering soybeans and fermented only with Baekkukyun does not grow other harmful molds, so it is cleanly fermented and smells fragrant without miscellaneous bacteria or odors, and has a sweeter and more savory taste than conventional intestines. Miso is obtained.

The present invention fermented Seomoktae (鼠目 太. 쥐) and fermented with Baekkukyun, a kind of fungus, and then detoxified by mixing bamboo salts rich in minerals and contaminants to remove various minerals. The purpose of the present invention is to provide clean and aromatic bamboo salt and bamboo salt paste with excellent anti-cancer and anti-inflammatory properties and no harmful mold.

In addition, it takes only 42 hours to ferment meju using Baekkukyun, so that the fermentation time is shortened. Conventionally, in the present invention, it is molded into a rectangular shape so that the whole boiled beans are easy to carry. Spreading soy rice cakes to a wide thickness does not need to go through a special molding process, uniformly fermented well, and by fermenting soybean powder, it is fermented evenly and completely without fermentation of miscellaneous mold or various bacteria, An object of the present invention is to provide a method for preparing bamboo salt.

Figure 1-Flow chart of the process according to the manufacturing method according to the present invention

In the present invention to achieve the above object

(a) Selected Seomoktae, washed in clean water, soaked in water, crushed, and mixed with 10% by weight of barley flour, put it in a shiru, and raising the temperature to obtain Seomok Taekong Tteok (B) the bean rice cake at 30-40 ℃ After cooling, spread the bean rice cake to a certain thickness by spreading a clean cloth in a warm ondol room. After the fermented rice cake starts to ferment, remove the cover cloth, spread the meju to a thickness thinner than the first, add moisture, and when the outside of the meju starts to dry and harden, add moisture every 5 hours to maintain proper humidity and low temperature. Process, (d) 38 to 42 hours after the start of fermentation, when the fermentation of the outer surface of the meju is almost finished, drying the meju completely in the sun, (e) putting the dried meju into a jar Pour the bamboo salt of bamboo salt with 13kg of bamboo salt in 48 liters of water to make the meju completely immersed. (F) The process of separating soju by filtration and heating it over low heat to reduce about 10% of the initial volume. It can be achieved by providing a method for producing healthy bamboo salt liver comprising a.

Hereinafter, the manufacturing method of the present invention will be described in detail by process.

(1) Raw material manufacturing process

Select Seomoktae, wash it in clean water, soak it in water, grind it, mix it with 10% by weight of barley flour, and boil it at elevated temperature. The reason for containing barley in powdered soybeans is to prevent soybean powder from scattering and fermentation is better, and fermentation agent secretes not only protease but also amylase, so it is sweet To make this better.

(2) Chilled rice cake

(1) After cooling the Seomok Taekong Tteok (Steamed Rice Cake) by the process to 30-40 ℃, lay a clean cloth in a warm ondol room and spread bean rice cake 20 ~ 40㎝ thick to gradually raise the temperature in Meju. This temperature is the most suitable for breeding Baekkukyun, and if the thickness of bean cake is thicker, Baekkukyun is sprayed on the surface, so the inside is not fermented well and it is difficult for uniform fermentation. Since it becomes inadequate, it should be spread to a certain thickness.

Conventionally, the beans are molded into a rectangular shape so as to be easily boiled and transported. However, in the present invention, steamed beans, that is, bean rice cakes, are spread out in a uniform thickness on a cloth laid on the floor, and thus, there is no need for a special molding process, and even uniform fermentation is performed. Is possible. In addition, by powdering and fermenting soybeans, it is possible to ferment it uniformly and completely without breeding of fungus or various bacteria to obtain sweet soy sauce and bamboo salt rich soy sauce.

In the present invention, meju refers to soybean rice cake with which fermentation has started.

(3) Meju ball effect tablet

Evenly sprinkle 0.01 ~ 0.03% by weight of crushed Baekkukyun on the spread bean rice cake, cover it with a clean cloth, and keep the warm state suitable for breeding, and after 8 ~ 12 hours, when the bean rice cake starts to ferment, some liquid in meju As it grows, the surface becomes whitish due to the fluffy white bacterium breeding.

At this time, the temperature in the meju rises sharply, so that the fermentation time is slowed down so that the cover and the outside are fermented evenly.The cover cloth is removed and the meju is spread over 9 ~ 11㎝ thick and added with moisture. Is too high to ferment rather well, the taste falls, and if the thickness of the meju is thinner, the heat is not maintained and the growth of the bacteria is not made properly, so that the appropriate thickness is about 10 cm.

Here, the surface of the meju is moist enough to prevent the temperature of the meju from rising rapidly, and the fermentation time is delayed, so that the protein is well decomposed so that the optimal environment for breeding Baekkukyun is provided.

When the fermentation progresses and the meju starts to dry and harden, and the temperature of the whole meju starts to rise to around 60 ° C, moisture is added every 5 hours to maintain the appropriate humidity and low temperature to obtain a deliciously fermented meju. At this time, the appropriate humidity refers to adding moisture enough to moisten the surface of the meju, and the manufacturing temperature refers to a temperature lower than that of the fermented meju, that is, an optimal temperature for breeding Baekkukyun.

Made from powdered soybeans, fermented only with Baekkukyun, the meju of the present invention does not grow blue harmful fungi, so it has no germs or odors and is fermented cleanly, smells sweeter, and tastes sweeter and sweeter than conventional intestines. Miso is obtained. In addition, because it uses Baekkukyun than natural fermentation, fermentation time is shortened because it takes only 42 hours for meju fermentation.

(4) Drying process

After 38-42 hours of fermentation of the meju, the meju is dried in small chunks that have almost finished fermentation. The meju is then completely dried.

Conventionally, the meju, molded into a rectangular shape, is naturally dried by hanging it in a high place, but the present invention does not have such a cumbersome process, and spreads meju chunks on a sunny floor to dry in the sun, and does not undergo a separate washing process.

(5) How to draw

Dip well fermented meju into a jar, pour 13kg of bamboo salt into 48ℓ of water (3 mal), pour bamboo brine, soak the meju and let it ripen for 2 months under the sun. In the case of dipping the intestine with conventional meju, although charcoal and red pepper are floated to remove various germs and odor, the meju according to the present invention does not have a germ or unpleasant mold smell, so that the intestine can be obtained without the charcoal and red pepper.

(6) The long process

Filter the meju from the well ripened intestine and separate it into soy sauce and soybean paste, but make a ratio of 500 ~ 600g soy sauce per 1kg of meju for protein and sweetness of miso.

(7) Soy completion

The soy sauce filtered in (6) is clean and rich in sweetness. To prevent decay, boil it on a strong fire and slowly heat it over low heat to reduce about 10% of its initial volume to complete bamboo salt soy sauce.

(8) Miso Completion Process

(6) Put the meju separated in the proper ratio separately in the poison, and then ripen well under the sun to complete bamboo salt paste. In the conventional doenjang manufacturing process, it is prepared by adding meju powder, boiled soybeans, soybean water, etc. to the dried meju, but in the present invention, the soybean is powdered and fermented so that the protein and starch are sufficiently decomposed and rich in sweetness without the addition of other additives. .

Bamboo salt, which has been removed from the water and contaminants, is made of bamboo salt and Seomoktae, which are rich in various minerals, making it more fragile and nutritious than traditional intestines.

Usually, the harmful substances are detoxified by the liver. The liver of the present invention absorbs and excretes the harmful substances, so the burden on the liver becomes lighter, and the effect of preventing fatigue or roughness of the skin is also increased. The detoxification function is good, so it has the power to protect the liver from alcohol and tobacco. The organic acid produced by fermentation stimulates the intestines and promotes digestive activity.

In other words, the soy sauce and doenjang made by the above manufacturing method has the pharmacological effects of Seomoktae and bamboo salt as it is excellent detoxification and excellent efficacy for anti-cancer, anti-inflammatory.

In addition, it is fermented only with Baekkukyun, so there is no miscellaneous fungus, so there is no smell, sweet and sweet smell, more healthy and sweet soy sauce and soybean paste can be obtained. More fermentation takes place in a shorter time, saving manufacturing time.

As a feature of the manufacturing process of the present invention, conventionally boiled beans are molded into a rectangular shape, suspended in a high place and dried naturally, but in the present invention, the beans are powdered and steamed with soybean rice cake and there is no forming process, and the bean rice cake is widely spread and cooled. It is characterized by drying in the sun after fermentation.

In addition, by powdering and fermenting soybeans, it is possible to ferment it uniformly and completely without breeding of fungus or various bacteria to obtain sweet soy sauce and bamboo salt rich soy sauce.

Claims (6)

(a) Selected Seomoktae, washed in clean water, soaked in water, crushed, and mixed with 10% by weight of barley flour, put it in a shiru, and raising the temperature to obtain Seomok Taekong Tteok (B) the bean rice cake at 30-40 ℃ After cooling, spread the bean rice cake to a certain thickness by spreading a clean cloth in a warm ondol room, and (c) sprinkle the baekkookyun powder evenly on the bean rice cake, and cover it with a clean cover cloth to keep warm for 8 to 12 hours. After the fermented rice cake starts to ferment, remove the cover cloth, spread the meju to a thickness thinner than the first, add water, and when the meju starts to dry and harden, add water every 5 hours to maintain proper humidity and low temperature. , (d) when the fermentation of the meju is almost finished after 38-42 hours after the start of the fermentation, the drying process of completely drying the meju in the sun, (e) putting the dried meju into a jar Pour the bamboo salt of bamboo salt with 13 kg of bamboo salt in 48 liters of water and make it so that the meju is completely submerged. (F) The process of separating soju by filtration and heating it over low heat to reduce about 10% of its initial volume to complete soy sauce. Healthy bamboo salt manufacturing method characterized in that it comprises a. The method for producing healthy bamboo salt soy sauce according to claim 1, wherein 0.01 to 0.03% by weight of the bacterium is added. The method for producing healthy bamboo salt soy sauce according to claim 1, wherein in the process of cooling the soybean cake, the thickness of the soybean cake is set to 20 to 40 cm, and the thickness of the meju is set to 10 cm in the meju-balancing effect tablet. (a) Selected Seomoktae, washed in clean water, soaked in water, crushed, and mixed with 10% by weight of barley flour, put it in a shiru, and raising the temperature to obtain Seomok Taekong Tteok (B) the bean rice cake at 30-40 ℃ After cooling, spread the bean rice cake to a certain thickness by spreading a clean cloth in a warm ondol room, and (c) sprinkle the baekkookyun powder evenly on the bean rice cake, and cover it with a clean cover cloth to keep warm for 8 to 12 hours. After the fermented rice cake starts to ferment, remove the cover cloth, spread the meju to a thickness thinner than the first, add water, and when the meju starts to dry and harden, add water every 5 hours to maintain proper humidity and low temperature. , (d) when the fermentation of the meju is almost finished after 38-42 hours after the start of the fermentation, the drying process of completely drying the meju in the sun, (e) putting the dried meju into a jar After pouring bamboo salt brine dissolved 13 kg of bamboo salt into 48 liters of water, make the meju immersed completely and ripen it. (F) After filtering, put meju into 500 to 600 g of soy sauce per 1 kg of meju. Healthy bamboo salt paste manufacturing method characterized in that it is made by aging under the sun. The method for producing healthy bamboo salt soy sauce according to claim 4, wherein 0.01 to 0.03% by weight of the Baekkukyun is added. The method for producing healthy bamboo salt soy sauce according to claim 4, wherein the thickness of the soy rice cake is 20-40 cm in the process of cooling the soy rice cake, and the thickness of meju is 10 cm in the meju-balancing effect tablet.