KR20040080634A - A Plus soybean paste and manufacturing method for the plus soybean paste - Google Patents

Abstract

PURPOSE: Provided are a plus soybean paste, which is more conveniently taken in by mixing anchovy soybean paste with fermented soybeans, and a method for preparing thereof. CONSTITUTION: The method comprises steps of (a) soaking soy bean in water and boiling the soy bean to obtain the boiled soy bean; (b) after suspending Bacillus subtilis in water, inoculating the suspension on the boiled soy bean; (c) fermenting the inoculated boiled soy bean in a fermenting chamber of a loess room to obtain an uncooked fermented soybeans; (d) after soaking soy bean in water and boiling the soy bean to obtain the boiled soy bean, cooling down the boiled soy bean at room temperature; (e) inoculating Aspergillus oryzae on the boiled soy bean; (f) fermenting the boiled soy bean obtained from the step (e) in a chamber to obtain fermented soybean; (g) after putting salt and water in the fermented soybean and ripening it in a constant temperature ripening chamber, separating solid materials from liquid phase materials; (h) after obtaining soybean paste by further ripening the solid materials separated from the step (g), putting anchovy powder and red pepper powder therein with stirring to prepare an anchovy soybean paste; and (i) after mixing the uncooked fermented soybeans of the step (c), the anchovy soybean paste of the step (h), anchovy powder, red pepper powder and dried salt and ripening it in a ripening chamber, again ripening it ripening chamber at low temperature to obtain a plus soybean paste.

Description

A plus soybean paste and manufacturing method for the plus soybean paste}

The present invention relates to a positive miso and a manufacturing method of the mixed fermented soybean paste and anchovy doenjang,

After inoculating fermented bacteria in soybean soaked and increased cooked soybeans, inoculated with fermented bacteria in fermented Cheonggukjang and cooked soybeans, fermented and fermented Almeju were added and stirred, and then fermented and fermented. It relates to a positive doenjang prepared by mixing and stirring in a certain ratio and a method for producing the same.

Briefly explain Doenjang and Cheonggukjang.

Doenjang is one of Korea's representative fermented foods, and it's hard to know when it's been eaten, but it's good at Goguryeo in Dongjijeon, China's Wuzhi. Since there is a record, it can be presumed that the technique of separating soy sauce and soybeans has been developed since the Three Kingdoms era, while eating soaked thick miso and soy sauce. Jangyang is interpreted as a generic term for fermented processed foods such as sake brewing.

There are two types of miso: traditional soybean paste soaked in soy sauce and dumped with sesame seeds, and improved soybean paste that is eaten without pouring water by pouring salt water into meju properly. In addition, there are seasoned delicacies such as Dambukjang and Makjang, which are immersed in spring, jangjang and makjang in summer, cheongtaejang and red bean paste in autumn, and cheonggukjang in winter.

Traditional soybean paste is made with soybeans, made of meju, and dried for 2 ~ 3 days, then spreaded with straw and placed in a warm place. After 30 ~ 40 days, when the meju is good, split the meju, dry it in the sun and put it in the salted water. The ratio of soybean to water is 1: 4: 0.8. At the top, red charcoal, charcoal fire, red pepper (dried) are roasted on top of the fire, and jujube is roasted together, which is a practice of removing impurities and odors. After 20 to 30 days, take out the meju, sprinkle the salt evenly, and soy sauce. Gently squeeze it into the jar and sprinkle with salt. Be careful not to let rain water enter, and then seal it with a mesh net to expose the meju to miso.

An improved formula is a manufacturing method that focuses on miso without floating soy sauce. In the same way as the traditional method, pick meju and make it as big as a fist. Pour the salted water just enough to cover the meju and cover it for about a month. Prepare another poison, transfer this meju, sprinkle it with salt, seal it with a mesh, and soak in the sun to cook.

In addition, Cheonggukjang uses Bacillus subtilis called boiled soybeans attached to rice straw, which is tasted and smelled by enzymes produced by Bacillus subtilis during fermentation. Is a high quality fermented soybean with higher protein and fat content than doenjang or red pepper paste.

The protagonist of soybean paste fermentation is koji fungus and the protagonist of fermented soybean paste is Bacillus subtilis. The bacterium weakens the activity of intestinal rot and has been recognized for its antimicrobial activity. The bacteria, which are beneficial to the human body, suppress the activity of decayed bacteria and reduce carcinogens produced by the decayed bacteria and carcinogens such as ammonia, indole and amine. It also acts to adsorb and excrete these harmful substances. Usually, harmful substances are detoxified by the liver, but when the production of harmful substances is reduced by Cheonggukjang, the burden on the liver becomes lighter, which increases the effect of preventing fatigue and roughening of the skin. In particular, vitamin B2 is a lot of detoxification function of the liver, so it has the power to protect the liver suffered from alcohol or tobacco. Bacillus also produces organic acids, which stimulate the intestines to stimulate digestion. This bacterium, like lactic acid bacteria and bifidus bacteria, increases immunity. When the fungus multiplies, soy protein breakdown enzymes are also produced. This enzyme dissolves blood clots, which has been reported to prevent myocardial infarction and cerebral thrombosis.

Compared with raw soybeans, Cheonggukjang contains many essential amino acids, vitamin B1 B2, nianic acid and pantothenic acid, and is rich in various enzymes. Therefore, the digestion absorption rate is very high, it is a food with excellent nutrition and function, such as controlling the insufficiency and improving constipation.

However, although the above-mentioned doenjang or cheonggukjang has been scientifically proved to be food nutritional or functionally superior, there has been a disadvantage in that it is not easily eaten due to the severe unpleasant odor caused by fermentation process and cooking due to westernized diet and residential culture.

The present invention is to solve the above problems,

Its purpose is to mix and stir anchovy miso and Cheonggukjang, which contain nutrition and coolness of anchovy, to make it easier to eat.

To this end, inoculated with fermented Bacillus subtilis (Bacillus subtilis), fermented and fermented Chungcheongjang and Aspergillus oryzae (Jasper) soybean soybean powder and anchovies and red pepper powder Anchovy doenjang prepared by mixing, stirring and aging in a constant mixing ratio to provide a plus doenjang and its manufacturing method.

1 is a process chart showing a manufacturing process of the present invention.

Hereinafter, the configuration of the present invention will be described.

The present invention is the first step of immersing soybeans in water, and steamed to obtain steamed soybeans;

A second step of inoculating the cooked soybean by suspending Bacillus subtilis in water;

A third step of fermenting the inoculated cooked soybeans in a fermentation chamber of yellow clay to obtain Cheonggukjang;

A fourth step of immersing soybean in water and steaming to obtain steamed soybean and cooling it to room temperature;

A fifth step of inoculating the steamed soybean with a weight ratio of 0.5 to 2% of Aspergillus oryzae;

A sixth step of fermenting the cooked soybean obtained in the fifth step in an imperial chamber to obtain almeju;

A seventh step of separating the solid material and the liquid material after the first aging in the constant temperature room by adding salt and water to the almeju;

An eighth step of preparing anchovy miso by stirring the anchovy powder and red pepper powder after the second time aging of the solid separated in the seventh step in an incubation room to obtain miso;

In the ninth process of mixing the Chungkukjang of the third step and the anchovy miso, anchovy powder, red pepper powder, sun-dried salt of the eighth step to the first ripening in the aging room and the second low-temperature aging in the low-temperature ripening room again to obtain a positive miso.

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

Cheonggukjang's manufacturing process: 1st ~ 3rd process

The washed soybeans are immersed in water for 10 to 20 hours, and heated for 2 to 3 hours in a pressure cooker with a pressure of about 1.2 kg.W / cm 2.

Purely isolated Bacillus subtilis in a weight ratio of 0.5% to 2% is inoculated by suspending it in water.

The inoculated cooked soybeans are put into fermenter and then fermented by removing them from the odorous fermentation chamber formed with ocher so that they can be fermented well. In the loess fermentation chamber, room temperature is about 40 ℃ and product temperature is maintained at about 55 ℃. Fermentation is carried out in time to prepare the Cheonggukjang.

Anchovy Doenjang Manufacturing Process: 4th to 8th Processes

The washed soybeans are immersed in water for 10 to 20 hours, and heated in a pressure cooker with a pressure of about 1.2 kg.

After cooling the cooked cooked soybean to 30 to 40 ℃, inoculated by suspending 0.5% to 2% of the weight of cooked soybeans in water as pure yeast isolated aspergillus oryzae.

The inoculated cooked soybean is fermented for about 44 hours in the empire room maintained at 28 to 32 ℃ to prepare almeju. Salt 1 and water 4 were added to the fermented Almeju 2 and stirred slightly for 2 months in a constant temperature room kept at room temperature to 28 ℃.

After separating the solids from the aged Almeju fermented aged for about 4 months in the constant temperature aging room to prepare a doenjang. The separated liquid is used as soy sauce.

Anchovy miso is prepared by mixing and stirring the anchovy powder 4.4% and the red pepper powder 4.2% in 91.4% of the above miso.

Manufacturing process of plus doenjang by mixing fermented soybean paste and anchovy doenjang: process 9

Anchovy miso 68%, Cheonggukjang 30%, sun-dried salt 1%, anchovy powder 0.5%, red pepper powder 0.5% in a weight ratio by mixing and stirring in a stirrer to primary ripening for 3 days in a constant temperature room maintained at 28 ℃.

When the primary aging is second aged for 5 days in a constant temperature aging room maintained at 3 ℃ positive miso is prepared.

Cooking example

50kg of the present invention plus soybean paste is heated in 200ml of water, and after a certain time, put ingredients such as green pepper, garlic and tofu and boil.

The present invention as described above has the following effects.

The present invention plus doenjang prepared by mixing in an appropriate magnification of fermented soybean paste containing anchovy and anchovy powder without any peculiar odor is produced in the ocher soil fermentation chamber so that anyone can easily eat by providing a cool taste of anchovy without smelling unique to the soybean paste. It is effective to easily consume the nutritional benefits for health.

Claims (3)

A first step of dipping soybean in water and steaming to obtain steamed soybean; A second step of inoculating the steamed soybean by suspending Bacillus subtilis purely separated in water; A third step of fermenting the inoculated cooked soybeans in a fermentation chamber of yellow clay to obtain Cheonggukjang; A fourth step of immersing soybean in water and steaming to obtain steamed soybean and cooling it to room temperature; A fifth step of inoculating pure steamed Aspergillus duckwood (Aspergillus oryzae) on the cooked soybean; A sixth step of fermenting the cooked soybean obtained in the fifth step in an imperial chamber to obtain almeju; A seventh step of separating the solid material and the liquid material after the first aging in the constant temperature room by adding salt and water to the almeju; An eighth step of preparing anchovy miso by stirring the anchovy powder and red pepper powder after the second time aging of the solid separated in the seventh step in an incubation room to obtain miso; The ninth process consists of the first step in the ripening room by mixing the cheonggukjang of the third step and anchovy miso, anchovy powder, red pepper powder, sun-dried salt of the third step, and further aged at low temperature in the low-temperature ripening room to obtain a positive miso. Method for producing a plus miso, characterized in that. The method of claim 1, Soybeans are immersed in water for 12 hours in the first and fourth processes, and heated in a pressure cooker with a pressure of 1 to 2 kg.W / cm 2 and heated for 2 to 3 hours, In the second step, 0.5% to 2% Bacillus subtilis (Bacillus subtilis) is inoculated in water by weight ratio of the cooked soybean, In the third step, fermented at an internal temperature of 30 to 50 ° C. and a temperature of 45 to 55 ° C. for 30 to 50 hours, In the fifth step is inoculated 0.5% to 2% of Aspergillus duck ash (Aspergillus oryzae) in the weight ratio of the cooked soybeans, In the sixth step, it is fermented at an imperial chamber temperature of 28 to 32 ° C for 35 to 50 hours, In the seventh step, Almeju 2, salt 1, and water 4 are mixed in a weight ratio and aged in a constant temperature room at 28 ° C. for 2 months. Anchovy miso was prepared by stirring the soybean paste 45.7, anchovy powder 2.2 and red pepper powder 2.1 obtained by aging the solid separated in step 8 at 28 ° C. for 4 months, Method of producing a plus doenjang, characterized in that the ninth step to obtain a positive doenjang by mixing in the fermented soybean paste, anchovy powder, red pepper powder, sun-dried salt of the third step and the eighth step in the aging room. Cheonggukjang 30, anchovy soybean paste 68, anchovy powder 0.5, red pepper powder 0.5, and sun-dried salt 1 were mixed and stirred in a ninth process for 3 days in a aging room at 28 ° C., and then aged in a low temperature aging room at 3 ° C. for 5 days. Method for producing a plus miso, characterized in that. Plus miso prepared by the method of claim 1.