KR20050091129A - Tradisional fermented soybeans containing ingredient of persimmon and preparing method thereof, soy sauce and soybean paste made therefrom - Google Patents

Abstract

The present invention relates to a traditional meju containing persimmon components, a method of manufacturing the same, and a soy sauce and soybean paste soaked in the meju, and more particularly, a traditional meju containing persimmon components in which the nutritional content of the meju is improved by adding persimmon. Method, soy sauce and miso dipped in that meju.

The method for producing traditional meju containing persimmon components according to the present invention is characterized by mixing persimmon with cooked beans and grinding them to form meju lumps, and drying, fermenting and aging the shaped meju lumps.

Description

TRADISIONAL FERMENTED SOYBEANS CONTAINING INGREDIENT OF PERSIMMON AND PREPARING METHOD THEREOF, SOY SAUCE AND SOYBEAN PASTE MADE THEREFROM}

The present invention relates to a traditional meju containing a persimmon component and a method of manufacturing the same, and to a soy sauce and miso soaked with the meju, more specifically, a traditional meju containing a persimmon component improved nutrition of the meju by adding persimmon It is about soy sauce and miso that dipped in meju.

Korea has used soybeans from whales to soak meju. Meju is dried, crushed, and boiled soybeans. It is used as a raw material for soy sauce, miso, and red pepper paste.

Soy contains 8.6% of moisture, 40% of protein, 18% of fat, 3.5% of fiber, 4.6% of ash, 4.4% of pentosan, 7% of sugar and so on. Because it contains, it can be eaten by people who are concerned about arteriosclerosis and heart disease, and it is very functional food such as smooth blood flow.

This active ingredient in soybeans is carried out during the process of pickling meju and fermenting it with soy sauce and soybean paste. Recently, many studies have shown that traditional fermented foods such as soy sauce and soybean paste using meju are very beneficial to health and prevent adult diseases such as anti-aging and cancer, hypertension, and stroke. Accordingly, the development of various functional mejus has been made in recent years.

Persimmon, on the other hand, is a fruit commonly produced in Korean farms. 100g of persimmons contain 0.6g protein, 14.1g saccharide carbohydrate, 10.1g fibrous carbohydrate, 14.1g ash, calcium 13mg, phosphorus 0.1mg, vitamin A 450I.U and vitamin C 16mg. Do. However, due to the recent flooding of imported fruits and lack of labor for harvesting, most of the persimmons have been left unrecognized for their commercial value for raw fruit or processing.

An object of the present invention is to add a persimmon ingredient having a very nutritious value to the traditional meju as described above, the traditional meju containing a persimmon component improved nutritional value and flavor and its manufacturing method, soy sauce and miso To provide.

Traditional meju production method containing persimmon components according to the present invention for the above purpose is to mix the persimmon with the cooked beans and ground them to form meju lumps, and to dry, ferment and mature the meju lumps It features.

In addition, the method for producing a traditional meju containing persimmon components according to the present invention is characterized in that red persimmon or dry persimmon added in an amount of 5 to 15 parts by weight based on 100 parts by weight of the persimmon.

In addition, the traditional meju containing the persimmon component according to the present invention is characterized in that it is produced by the above production method.

In addition, the soy sauce and miso according to the invention is characterized in that it is dipped in traditional meju containing the persimmon component.

As an example with reference to the drawings will be described in detail the traditional meju containing a persimmon component according to the present invention and its manufacturing method, soy sauce and miso soaked with the meju.

<Example 1>

1. Material

① Beans are cultivated by organic farming. They are plump in shape, thick in soybeans, yellow in color, and thin in scabbard, without any ruffles around the eyes.

② Persimmon is a natural native persimmon (apocalyptic) from Naejangsan, using ripe red persimmon harvested and ripened persimmon and dried unripe persimmon and dried for 40 days.

2. Manufacturing method.

1 is a flow chart showing one embodiment of a method for producing traditional meju containing persimmon components according to the present invention. Referring to the drawings, the method of manufacturing traditional meju containing persimmon components includes the steps of soybean pickling, soaking and washing, cooking, mixing, grinding, shaping, drying, primary fermentation and secondary fermentation.

① Soybean Line

Gojijeong picks out foreign substances and selects only thick and plump beans.

② Immersion and washing steps

Soak beans for 12 hours at room temperature and rinse with clean water.

③ Capital increase stage

Boil and steam the beans.

④ Mixing step

Scoop out the steamed beans to dry them out and mix the persimmons when they are moderately hot.

At this time, the test group without addition of persimmon (hereinafter referred to as no addition) and 5 parts by weight, 10 parts by weight, and 15 parts by weight of red beans with respect to 100 parts by weight of dried soybeans (below 5 red, 10 red, 15 red) ) And 5 parts by weight, 10 parts by weight, and 15 parts by weight of dry beans were added to 100 parts by weight of dried beans, and the persimmons were mixed.

⑤ grinding step

Put the soybean mixed with persimmon in the chopper and grind the particles evenly.

⑥ Molding Step

The crushed soybeans are formed into needle-shaped meju pieces.

⑦ Drying Step

Dry the meju lumps for about 2-3 days until the surface is nodding.

⑧ 1st fermentation stage

Tie the dried meju lumps with rice straw and hang them in a well-ventilated place for about 60 days so that the mold grows where the rice straw touches.

⑨ Second fermentation stage

Firstly fermented meju lumps were covered with a cotton blanket and kept at about 27 ℃ ~ 28 ℃ for 2 weeks.

3. Results and Cleanup

Table 1 summarizes the nutritional components of Meju by testing by requesting from Korea Food Research Institute.

Referring to Table 1, the fat content was higher in the hongsi added group and the dry added group than the non-added group, among which the dry group added slightly higher. Protein and ash were higher in hongsi added group than in free and dry group. The sugar content (glucose, fructose) was higher in hongsi and dry seasoned groups than in the unadded group, and dry group added the highest. Vitamin A and C did not appear at all in the no addition group, vitamin A did not show a big difference, but vitamin C was the highest in the addition group.

division No addition Hongxi 5 Hongsi 10 Hongshi 15 Healthy 5 Healthy 10 Healthy 15 Test Methods Moisture (g / 100g) 13.88 13.91 14.23 14.58 13.50 13.64 13.86 Food Code (Oven Drying Method) Fat (g / 100g) 15.27 16.82 17.49 17.75 16.93 17.92 17.76 Food Code (Sockslet Method) Protein (g / 100g) 32.87 33.17 34.62 35.34 32.92 33.24 33.08 Food Code (Kendall Law) Ash (g / 100g) 4.46 5.11 5.16 5.26 4.65 4.92 4.61 Food Code (Painting Law) Glucose (g / 100g) 0.12 0.25 0.30 0.41 0.36 0.52 0.43 Food Code (HPLC) Fructose (g / 100g) 0.27 0.38 0.61 0.74 0.72 0.85 0.78 Food Code (HPLC) Vitamin A (µg / 100g) 0.00 0.02 0.05 0.07 0.03 0.08 0.06 Food Code (HPLC) Vitamin C (mg / 100g) 0.00 0.24 0.33 0.42 0.07 0.14 0.10 AOAC (HPLC)

<Example 2>

1. Material

① Meju used meju for each test section prepared in Example 1, and water was used for clean water extracted from 150m underground in the clean area of Naejangsan.

② Salt, sesame charcoal, and jujube used commercially available products, and pepper and sesame were used by organic methods.

2. Manufacturing method.

Figure 2 is a flow diagram illustrating an embodiment of a method of manufacturing soy sauce and miso soaked in traditional meju containing persimmon components according to the present invention. Referring to the drawings, a method of preparing soy sauce and miso soaked in traditional meju containing persimmon components includes washing and drying, salt water preparation, jangdamgi, enteric fermentation, pickling, and ripening steps.

① washing and drying steps

After washing the meju for each test sphere prepared in Example 1 in running water and dried for about a week.

② brine preparation step

After dissolving about 3 mals of salt in 10 mals of water (salin is 19 Be ', floating an egg in the size of a 500 won coin), settle the impurities for about 2 days, and then filter only the top water.

③ stage of guarantee

Wash it cleanly, pile the meju on a sun-dried ong, and pour brine over it. At this time, the ratio of meju to brine is about 2 mal brine per 1 meju. Charcoal is red sweet and then jujube and pepper together.

④ long fermentation stage

From time to time open the pottery and let sunshine while aging.

⑤ stage cutting

After about 60 days, take out meju, charcoal, pepper, and jujube and sift each test section and put them in different pots. In addition, the meju that is collected by each test section is beaten and put into different Onggi with miso.

⑥ ripening step

Ripen soy sauce and miso while sunshine.

3. Results and Cleanup

Table 2 and Table 3 summarize the components of 100ml of soybean paste after analyzing the soy sauce for 6 months and 12 months after aging.

Referring to Tables 2 and 3, most of the ingredients, except for the moisture, generally increased over time. Particularly, after 12 months of aging, the contents of crude fat, crude protein, and ash of vitamin A were higher in Hongsi 10 and Hsi 15 supplemented groups than non-added and dried groups. Also, after 12 months of aging, the amino acid content was the highest in the Hongsi added group, and vitamin C was not found in the non-added and dried group, but it was contained in Hongsi and 15 Hongsi.

division No addition Hongxi 5 Hongsi 10 Hongshi 15 Healthy 5 Healthy 10 Healthy 15 Moisture (g) 77.9 78.1 77.8 77.6 78.0 77.6 77.8 George's room (g) 0.0 0.0 0.0 0.0 0.0 0.0 0.0 Crude Protein (g) 0.0 0.0 0.0 0.0 0.0 0.0 0.0 Ash (g) 17.8 17.7 18.1 18.0 17.6 18.0 17.9 Carbs (g) 3.5 3.5 3.7 3.9 3.6 3.5 3.6 Amino nitrogen (mg) 285.4 284.7 287.2 286.5 283.5 285.6 284.4 Vitamin A (㎍) 0.0 0.0 0.0 0.0 0.0 0.0 0.0 Vitamin C (mg) 0.0 0.03 0.05 0.06 0.0 0.0 0.0

   * Based on 100ml of edible

division No addition Hongxi 5 Hongsi 10 Hongshi 15 Healthy 5 Healthy 10 Healthy 15 Moisture (g) 76.3 75.8 76.2 75.4 75.7 76.4 76.0 George's room (g) 0.3 0.3 0.5 0.6 0.3 0.4 0.4 Crude Protein (g) 4.4 4.4 4.8 4.8 4.5 4.7 4.6 Ash (g) 23.2 23.6 25.4 25.8 23.1 23.5 24.3 Carbs (g) 3.5 3.7 3.8 4.0 3.6 3.6 3.7 Amino nitrogen (mg) 342.4 346.9 351.2 349.1 341.3 348.6 347.4 Vitamin A (㎍) 0.0 0.0 0.4 0.5 0.1 0.2 0.2 Vitamin C (mg) 0.0 0.0 0.03 0.03 0.0 0.0 0.0

   * Based on 100ml of edible

On the other hand, Table 4 and Table 5 are summarized by the Korea Food Research Institute to analyze the ingredients for 100g of the edible portion of the soy sauce after 6 months and 12 months of aging test miso.

Referring to Table 4 and Table 5, amino-nitrogen was significantly increased and the crude protein, vitamins A and C decreased with the aging period. In particular, amino-nitrogen content was the highest in Hongsi 10 addition group.

division No addition Hongxi 5 Hongsi 10 Hongshi 15 Healthy 5 Healthy 10 Healthy 15 Moisture (g) 54.7 55.0 56.4 54.5 54.8 55.6 56.3 George's room (g) 7.5 7.6 8.0 8.2 7.1 7.7 7.6 Crude Protein (g) 13.4 13.3 13.5 13.9 13.2 14.0 13.6 Ash (g) 9.8 10.2 11.0 11.4 10.5 11.9 11.7 Carbs (g) 12.8 13.2 13.9 14.1 13.1 13.7 13.6 Amino nitrogen (mg) 876.5 884.2 888.1 886.8 871.6 879.5 872.7 Vitamin A (㎍) 0.0 0.0 0.2 0.3 0.0 0.0 0.2 Vitamin C (mg) 0.0 0.07 0.11 0.12 0.0 0.0 0.0

   * Based on 100g of decorating part

division No addition Hongxi 5 Hongsi 10 Hongshi 15 Healthy 5 Healthy 10 Healthy 15 Moisture (g) 53.2 53.1 55.3 53.0 53.4 54.2 54.5 George's room (g) 7.4 7.6 7.8 8.0 7.2 7.5 7.7 Crude Protein (g) 13.2 13.0 13.3 13.5 13.0 13.7 13.5 Ash (g) 9.5 9.9 10.4 10.5 10.0 10.5 10.6 Carbs (g) 12.9 13.0 13.6 14.0 13.0 13.7 13.7 Amino nitrogen (mg) 911.5 917.4 923.2 920.3 909.4 912.6 911.2 Vitamin A (㎍) 0.0 0.0 0.1 0.2 0.0 0.0 0.1 Vitamin C (mg) 0.0 0.0 0.07 0.08 0.0 0.0 0.0

   * Based on 100g of decorating part

As shown in Tables 2 to 5, Hongsi 10 and Hongsi 15 additions had the highest content of amino acids and other crude fats, crude protein ash, and evenly distributed evenly compared to no additions or dry seasons. Appeared. In particular, vitamins A and C only appeared in the addition of Hongsi 10, Hong 15.

In particular, despite the fact that eunshi contains more nutrients than hongsi, in case of meju, soy sauce, and doenjang prepared by hongsi and hongsi, the addition of hongsi makes the transfer of nutrients better This was better.

Tables 6 and 7 show 75 adult females (15 in 20s, 15 in 30s, 15 in 50s, 15 in 50s, 60 in order to examine consumer's preference for each of soy sauce and doenjang). Large groups of 15 people).

The preference for soy sauce was found in the order of Hong Shi 10> Hong Shi 5> no additives> 5 Gunsi 5> Hong Shi 15> Gunsi 10> Gunsi 15. = Dryness 10> evaluated in order of 15.

division flavor color incense Overall Symbol A delicious taste Salty No addition 6.3 6.2 5.5 6.3 6.1 Hongxi 5 6.4 6.3 6.4 6.0 6.3 Hongsi 10 6.9 5.9 7.1 6.4 6.6 Hongshi 15 5.8 5.3 5.2 5.5 5.5 Healthy 5 5.4 5.8 6.0 5.3 5.6 Healthy 10 5.5 5.4 5.3 4.8 5.3 Healthy 15 4.7 5.2 4.9 5.1 5.0

 * The final specific gravity (salt) of soy sauce is 20 ~ 21 Be '

** Evaluation method: 9-point scoring (9-very good, 7-good, 5-normal, 3-bad, 1-very bad)

division flavor color incense Overall Symbol A delicious taste Salty No addition 6.6 6.1 6.0 6.4 6.3 Hongxi 5 6.5 6.5 6.8 6.0 6.5 Hongsi 10 7.1 5.8 7.3 6.4 6.7 Hongshi 15 5.9 5.4 4.9 5.2 5.4 Healthy 5 5.5 5.6 5.6 5.5 5.6 Healthy 10 5.7 5.2 5.9 4.8 5.4 Healthy 15 5.2 5.0 4.5 5.1 5.0

 * Evaluation method: 9-point scoring (9-very good, 7-good, 5-normal, 3-bad, 1-very bad)

Traditional meju containing the persimmon component according to the present invention having the above configuration and a method of manufacturing the same, soy sauce and miso made with the meju is added to the traditional meju by adding a very good persimmon component nutritional value and flavor Has the advantage to improve.

Traditional meju containing the persimmon component described above and shown in the drawings, a method of manufacturing the same, and soy sauce and miso prepared with the meju are just one embodiment for carrying out the present invention, and the technical spirit of the present invention is limited. It should not be construed as. The scope of protection of the present invention is defined only by the matters set forth in the claims below, and the embodiments which have been improved and changed without departing from the gist of the present invention will be apparent to those skilled in the art. It will be said to belong to the protection scope of the present invention.

1 is a flow chart showing one embodiment of a method for producing traditional meju containing persimmon components according to the present invention

Figure 2 is a flow chart showing an embodiment of a method of manufacturing soy sauce and miso dipped in traditional meju containing persimmon components according to the present invention

Claims (5)

A method of producing traditional meju containing persimmon components, characterized by mixing persimmon with cooked soybeans and grinding them to form meju lumps, and drying, fermenting and ripening the molded meju lumps. The method of claim 1, The persimmon is a method of producing traditional meju containing persimmon components, characterized in that red or dry added in an amount of 5 to 15 parts by weight based on 100 parts by weight of soybeans. The traditional meju containing the persimmon component manufactured by the manufacturing method of Claim 1 or 2. Soy sauce dipped in traditional meju containing the persimmon component according to claim 3. A miso, which is dipped in traditional meju containing the persimmon component according to claim 3.