KR20050009505A - Soybean paste and soy sauce manufaturing process - Google Patents

Abstract

PURPOSE: A method of making fermented soybean paste(toenjang) and soy sauce(kanjang) using Flos Carthami powder, Lycii Fructus powder and loess water(jijangsu) is provided. The product removes fat, a fishy smell or various odors when added to food during cooking and improves a non-greasy taste and characteristic taste and is useful as a functional health food. CONSTITUTION: After roasting and grinding Flos Carthami and Lycii Fructus separately, 1kg Flos Carthami powder and 1kg Lycii Fructus powder are heated with 20L loess water and 10kg beans, fermented with fermented soybeans(meju), 3.5kg salt and a small amount of red pepper and charcoal for 40 to 50 days. The fermented soybeans are prepared by soaking 10kg beans in water for 10 to 12hr on winter days, heating with 1kg Flos Carthami, 1kg Lycii Fructus and 20L loess water and forming into block form, drying in the sun for 2 days, drying in the shade for 7 days and aging at 50deg.C in a loess room(hwangtobang) for 2 days.

Description

Soybean paste and soy sauce manufaturing process

The present invention relates to a method for producing soybean paste and soy sauce made of Jijangsu, safflower seed, wolfberry, and more specifically, Jijangsu, safflower seed, and goji made of meju containing legumes, safflower seed, gojiberry powder and jijangsu. It relates to a method for producing soybean paste and soy sauce.

In general, essential ingredients in our diet include red pepper paste, soy sauce and soybean paste. Among them, soy sauce and soybean paste are found in Japan, but red pepper paste is a traditional food in Korea. Our food culture is rapidly westernizing with economic development, but Western foods are causing various health problems because they do not fit our constitution. Accordingly, interest in traditional foods has increased, and many studies on kimchi, miso, and red pepper paste have been made.

In particular, doenjang contains high amounts of high-quality vegetable protein that is not concerned with cholesterol, so even people who are concerned about arteriosclerosis and heart disease can eat it, and it also helps the blood flow smoothly. The essential amino acid lysine, which is often lacking in those who do, balances diet. And most of the fat component of miso is in the form of unsaturated fatty acids, low cholesterol content, rather linolenic acid, such as to prevent bad cholesterol from accumulating in the body and serves to smooth the flow of blood.

Recently, it has been shown to have an anticancer effect on these miso. In addition, the histamine-leucine amino acid contained in the doenjang is excellent in physiological activity of the protein to relieve headaches, reduce blood pressure, and is effective in hypertension, and removes cholesterol to make blood vessels elastic. Doenjang is also effective in restoring liver function and liver detoxification, and has been reported to enhance the liver function by reducing the activity of aminotransferase, a marker of hepatotoxicity. In addition, doenjang has the effect of preventing aging and senile dementia and improving diabetes.

Soybeans are crushed and steamed to a certain size of meju, left in a well-ventilated place, fermented, and then fermented. In the case of makjang, which is a seasoning sauce, red pepper is mixed with soybean paste. It is a well-known fact that it is one of the indispensable basic foods made with miso soup, stew, or dipping cucumbers and peppers.

However, such miso or makjang is limited to the method of boiling boiled with soup or stew, or dipping red peppers and cucumbers as described above. It was used only.

Korean Laid-Open Patent Publication No. 2002-0041376 discloses mixed soybean salt and meju with salt dissolved in jijangsu, mixed in a container, and aged naturally, and then separating the liquid from the aged meju flakes to remove the remaining meju flakes and mulberry leaf powder. Jijangsu mulberry leaf miso prepared by mixing and ripening is described,

In Publication No. 1999-9806, the fermentation method is different according to the method of fermenting miso and soy sauce.In fermentation method, Angelica, Cheongung, Astragalus, Ogapi, Licorice, Tofu, Sanma, Sewao, Ginseng, Gugija, Omija, Cornus, Oyster Alley, Root, Pine Root, Mountain Porridge, Elm Bark, Sukji Hwang, Cheonma, Injin mugwort, Baekchul, Creation, Root, Jujube, Dermis, Civilian, Mulberry, Gold Silver Coin, Pogongyoung, Lacquer Tree, Peony, Bokryeong, Duck It describes how to produce herbal natural soy sauce and miso red pepper paste using the liquid made by

Publication Nos. 1999-73784 and 2001-7978 disclose methods for producing cold noodles and mulberry leaf ramen using mulberry leaf powder.

Korean Patent Publication No. 2002-0024020 discloses a method for producing healthy soybean meal mainly made from safflower seeds, anchovies, kelp, onions, jujube, ginger, black bean, pine needles and garlic.

Publication No. 2000-74538 discloses a food additive using bamboo leaves mixed with food additives using bamboo leaf liquid generated by steaming bamboo leaves and a method for producing the same.

The conventional techniques are simply used in the manufacturing method of doenjang or soy sauce in the conventional method of manufacturing doenjang or soy sauce, there is a problem that it is difficult to apply to the health by effectively using the active ingredient of each herbal in food come

In order to solve the problems described above, the present invention allows to consume a lot of components of safflower seed and goji known as a health food, and make meju using Jijangsu, safflower seed, goji and beans, and then use the safflower seed, goji and jijangsu Its purpose is to provide a method of manufacturing soybean and soy sauce prepared by.

In order to achieve the above object, the present invention boils soybeans with Jijisu mixed with safflower seed and goji berry powder, and then prepares meju with boiled soybean and safflower seed, and wolfberry, and then prepares using the meju and jijisu It relates to a method of manufacturing soybean paste and soy sauce made with goji berries.

Safflower seed used in the present invention contains a large amount of calcium, warm trace elements such as potassium and magnesium evenly, in particular, it contains a platinum component, more specifically, as a result of analyzing the nutrients per 100g safflower seed, calories 465cal, Fat calorie 177cal, fat 19.7g, saturated fatty acid 1.6g, cholesterol 0.04mg, carbon compound 52.7g, dietary fiber 51.3g, total sugar 2.86g, ash total 3.24g, protein 19.2g, vitamin A 361U, vitamin C (ascor Binic acid) 6.75mg, sodium 50mg, calcium 197mg, iron 7.0mg, which is used for the treatment of osteoporosis and strengthening weak bones, strengthening bones and relieving pain, neuralgia, degenerative arthritis, shoulder arthritis It is effective in the back and contains a large amount of polyunsaturated fatty acids that lower cholesterol levels, which also helps prevent arteriosclerosis caused by excess cholesterol.

The general components of these safflower seeds are summarized in Table 1 below .

Table 1

General ingredient Containing content [ppm / g] Action Platinum (PT) Iron (Fe) Calcium (Ca) Magnesium (Mg) Manganese (Mn) Sodium (Na) Silicon (Si) Aluminum (Al) Potassium (K) Phosphorus (P) 3.8101000100101001010010001000 Osteoblasts, components of anti-cancer hematopoietic bone, nerve stability, glycolytic osteoblasts, enzymes, reproductive physiological bone growth metabolism, muscle, organ bone, nucleic acid

Giza is a fruit of the deciduous shrubs, Lycium chinense Mill and Lycium barbarum L., which belongs to the branch family and is distributed throughout Korea and China. The wolfberry tree is a vine shrub, flowering period from June to September and fruiting period from July to October. As a herbal medicine, goji berries pick ripe fruits in summer and autumn, tie them in a cool place, dry them until they are wrinkled in the fruit peel, and then dry them until the outer skin is hardened and the fruit is soft.

Goji has been used as a herbal medicine for a long time. It has been known to have effects on the liver, kidneys, blood, and eyes.

The present invention is produced by the following method. First, cook the meju beans with Jijangsu to make meju. Jijangsu is the water of the ocher layer, which uses the clear water that has sedimented the loess.In the same oriental medicine book, Jijangsu says that Jijisu is full of nature and nontoxic and detoxifies all poisons. In the present invention, the soil is collected by digging 70-90 cm in the soil of uncontaminated mountains or hills. Then crush the loess finely sift, and then mix the loess and ground water in a 15: 100 weight ratio, stir, and leave for about 5-6 hours to sink the loess. Then, float the clear water upstairs and leave it for an hour or two to sink the ocher. Then, float the clear water upstairs again and purify with a filter to prepare Jijangsu.

Soybeans are made using boiled soybeans to make meju, and soybean paste is made using meju made from soybean paste.

Safflower seed and Goji are roasted and crushed into a ball mill, crushed into a particle size of 300 mash, and then mixed with boiled soybeans. Soybean 10: safflower seed powder 0.5 ~ 2: Goji berry powder: 0.1 ~ 1 After drying for 2 days in the sun and then completely dried in the shade for 7 days and then aged for 2 days at 50 ° C. in ocher room to prepare meju, to prepare soybean or soy sauce using the prepared meju. When the soybean and safflower seed powder exceeds 10: 2, the taste of miso produced in a later time disappears, and if it is 10: 0.5 or less, the safflower seed component is less and it is difficult to expect the efficacy of safflower seed.

If the gojija exceeds 10: 1 to the weight of soybeans, the taste of the miso produced afterwards disappears, and if less than 10: 0.5, it is difficult to expect the efficacy of safflower seed due to the low amount of gojija.

When described in detail through the following examples.

Example 1 (Manufacture of Meju)

First step;

Safflower seed and goji berries are roasted and ground in a ball mill, and then crushed into a particle size of 300 mash.

Second process; After screening and washing domestic beans well, 1Kg safflower seed and 1Kg gojija prepared in the first step are mixed in 20 liters of Jijisu, soaked 10Kg of beans for 10-12 hours in winter, put in a cauldron and 1Kg of safflower seeds in 20L jijangsu After boiling 10 kg of 1 kg beans together,

Third process;

After mixing 10Kg boiled soybean, 1Kg safflower seed powder and 0.5Kg goji berry powder, make it into meju shape, dry it for 2 days in the sun, then completely dry it for 7 days in the shade, and then ripen it at 50 ℃ in ocher for 2 days to make meju ,

Example 2 (Preparation of Miso)

4th process; After mixing safflower seed 1Kg, gojija 1Kg prepared in the first step of Example 1 in 20 liters of Jijangsu, add 3.5Kg of salt and mix well, and then remove the residue,

Fifth step; Sterilize the venom cleanly, add 70% of meju to the poison, boil the mixture of 1Kg safflower seed, 1Kg wolfberry, and 3.5Kg salt in 20 liters of Jijangsu, cool it, and pour it so that the meju is fully submerged. Add a little,

6th process; Put the poison on white cotton cloth and let it be well-ventilated in the well-ventilated place. After 40-50 days, separate the meju and the liquid,

7th process; The crushed meju can be stored for a long time by crushing well, and aged for about 40-50 days to prepare miso.

Example 3 (Manufacture of Soy Sauce)

First process; After boiled and cooled the mixture of safflower seed 1Kg, gojija 1Kg, salt 3.5Kg prepared in the first step of Example 1 in 20 liters of Jijisu,

Second process; Sterilize the venom cleanly, add 70% of meju to the poison, boil the mixture of 1Kg safflower seed, 1Kg wolfberry, and 3.5Kg salt in 20 liters of Jijangsu, cool it, and pour it so that the meju is fully submerged. Add a little,

Third process; Put the poison on white cotton cloth and let it be well-ventilated in the well-ventilated place. After 40-50 days, separate the meju and the liquid,

4th process; Soju was prepared by boiling the broth for 5 minutes on medium heat, cooled, and then poured into the prepared intestines.

Experimental Example 1

The sensory test results of taste (A), color (B), overall aroma (C) of the doenjang by randomly extracting 10 persons of men and women in their 30s to 40s prepared as in the above example as panel agents are shown in Table 1. Is the same as

Table 1 (Sensory test results according to the method of making miso of the present invention)

division A B C Remarks Example 2 95 98 96 Common Miso 91 89 90

Very good 10 points, good 8-9 points, usually 6-7 points, bad 4-5, very bad 3 points or less

As can be seen through the embodiments of the present invention, the miso of the present invention has a unique taste unlike the general miso, and is a delicacy tasted when the elderly and the young have no appetite (especially summer), and traditional foods. It was introduced to the descendants, distributed to the general public, and developed according to consumer's taste, and its taste, color, and aroma were remarkably improved than general miso.

Experimental Example 2 (Sensory Test)

In the same manner as in Example, brewing soy sauce was prepared with a aging period of 6 to 8 months, and then the sensory test was carried out by five-point grading method for 10 sensory test personnel. The results are shown in Table 2 below.

Table 2. Sensory test result

Classification / Maturation Period Conventional soy sauce Soy sauce of the present invention (Example 3) Remarks incense 4.2 4.3 flavor 3.9 4.1 color 4.2 4.5

As can be seen in Table 2, according to the method of the present invention, the quality of the product was superior to the conventional soy sauce in color, taste, and aroma.

The present invention as described above is to remove the greasy, fishy or various odors when cooked in food and not only to add a light taste and unique flavor to the food, but also to prevent various diseases by ingesting nutrients of safflower seed, wolfberry, Jijangsu Can be used as a functional health food with a therapeutic effect, and contributes to health promotion

Claims (2)

In the method of manufacturing doenjang prepared with Jijangsu, safflower seed and wolfberry, First step; Safflower seed and goji berries are roasted and ground in a ball mill, and then crushed into a particle size of 300 mash. Second process; After screening and washing domestic beans well, 1Kg safflower seed and 1Kg gojija prepared in the first step are mixed in 20 liters of Jijisu, soaked 10Kg of beans for 10-12 hours in winter, put in a cauldron and 1Kg of safflower seeds in 20L jijangsu After boiling 10 kg of 1 kg beans together, Third process; 10Kg boiled soybean, 1Kg safflower seed powder and 0.5Kg gojija powder were mixed to make meju shape, dried in the sun for 2 days, then completely dried in the shade for 7 days, then matured at 50 ° C in ocher for 2 days to prepare meju , 4th process; After mixing safflower seed 1Kg, gojija 1Kg prepared in the first step of Example 1 in 20 liters of Jijangsu, add 3.5Kg of salt and mix well, and then remove the residue, Fifth step; Sterilize the venom cleanly, add 70% of meju to the poison, boil the mixture of 1Kg safflower seed, 1Kg wolfberry, and 3.5Kg salt in 20 liters of Jijangsu, cool it, and pour it so that the meju is fully submerged. Add a little, 6th process; Put the poison on white cotton cloth and let it be well-ventilated in the well-ventilated place. After 40-50 days, separate the meju and the liquid, 7th process; A method of manufacturing doenjang prepared with jijangsu, safflower seed, and wolfberry, which can be stored for a long time by crushing the dried meju well. In the method of manufacturing soy sauce made of Jijangsu, safflower seed and wolfberry, First step; Safflower seed and goji berries are roasted and ground in a ball mill, and then crushed into a particle size of 300 mash. Second process; After screening and washing domestic beans well, 1Kg safflower seed and 1Kg gojija prepared in the first step are mixed in 20 liters of Jijisu, soaked 10Kg of beans for 10-12 hours in winter, put in a cauldron and 1Kg of safflower seeds in 20L jijangsu After boiling 10 kg of 1 kg beans together, Third process; 10Kg boiled soybean, 1Kg safflower seed powder and 0.5Kg gojija powder were mixed to make meju shape, dried in the sun for 2 days, then completely dried in the shade for 7 days, then matured at 50 ° C in ocher for 2 days to prepare meju , 4th process; After mixing safflower seed 1Kg, gojija 1Kg prepared in the first step of Example 1 in 20 liters of Jijangsu, add 3.5Kg of salt and mix well, and then remove the residue, Fifth step; Sterilize the venom cleanly, add 70% of meju to the poison, boil the mixture of 1Kg safflower seed, 1Kg wolfberry, and 3.5Kg salt in 20 liters of Jijangsu, cool it, and pour it so that the meju is fully submerged. Add a little, 6th process; Put the poison on white cotton cloth and let it be well-ventilated in the well-ventilated place. After 40-50 days, separate the meju and the liquid, 7th process; A method of preparing soy sauce made of Jijangsu, safflower seed, and wolfberry, characterized in that the solution of meju is boiled in medium heat for 5 minutes, cooled, and then poured into prepared venom.