KR20080015182A - Soybean paste sauce and method thereof - Google Patents

Abstract

Soybean paste sauce and a preparation method thereof are provided to increase the shelf life of soybean paste sauce and enable one to take the sauce conveniently. Soybean paste sauce is prepared by the steps of: (i) chopping or mincing 0.15wt% of sea tangle, 0.820wt% of onion, 1.230wt% of radish, 0.610wt% of leek, 0.010wt% of dried Lentinus edodes, 4.200wt% of garlic, 8.380wt% of leek, 1.680wt% of Cheong-yang green pepper, 8.380wt% of onion, and a bonito seasoning; (ii) mixing the seasoning ingredients with 41.900wt% of soybean paste; (iii) adding 30.710wt% of refined water to the mixture to adjust the viscosity; (iv) aging the mixture at 0°C for 24~48hr; and (v) vacuum-packing the aged mixture in a pouch by 2kg, followed by heating the packed mixture for sterilization at 120°C for 10min or over. The refined water is prepared by pouring water to the bones of four legs of a cow (or meat), muscle fiber, garlic and leek, or to anchovy, sea tangle and radish; firstly heating them; extracting watery meat stock; taking out the ingredients; and then secondly heating and concentrating the extract.

Description

Soybean paste sauce and its manufacturing method

The present invention relates to a miso sauce and a method for manufacturing the same, and more particularly, a pouch of miso sauce prepared by mixing a variety of seasonings in a certain ratio pouch by a certain unit, consumers can easily eat the miso sauce, noodles and The present invention relates to a miso sauce and a method for manufacturing the same, which can be put in a stew to taste the main ingredient of miso sauce.

Doenjang is a traditional Korean food, and its efficacy has been proven in various ways with the recent status, and many people have prepared doenjang sauce using the doenjang and cooked or purchased foods by putting them in rice, noodles, and stew.

However, in general, many people look at the process of manufacturing the doenjang sauce, because a large amount of doenjang sauce is produced at a time, the amount required as needed every time it is used, so long-term storage of the strain is inoculated over time As a result, the oil component causes rancidity, and the main ingredients are hardened to maintain a uniform taste and cause hygiene problems.

In addition, since the modern life pattern requires a fast diet, consumers spend a lot of time preparing food and cooking food using it, and have to prepare a separate seasoning.

In addition, since commercially available doenjang sauce is heat-sterilized for a long time for commercial purposes, it is easy to store and use, but the nutrients of the main ingredient are destroyed and the flavor as a doenjang sauce is somewhat insufficient due to its inherent taste. And since the main raw materials are universal materials, there is a problem that is not suitable for personal preference.

Accordingly, it is an object of the present invention to provide a miso sauce and a method for producing the same, which can preserve the traits, nutrition and taste of the main ingredients by mixing various minced seasonings and ingredients according to consumer preference.

In addition, another object of the present invention is to provide a miso sauce and a method for manufacturing the miso sauce prepared as described above by pouch packaging by a predetermined unit to enable long-term storage and to more easily ingest the miso sauce. .

According to the present invention, miso; Finely chopped or sliced kelp, onions, radishes, green onions, dried shiitake mushrooms, garlic, green onions, cheongyang blue pepper, onions, and honda; And miso sauce is provided that includes purified water for adjusting the viscosity when mixing the seasoning material in the miso.

In addition, the purified water is poured into the bones or meat, tendons, garlic and leek and the primary heat treatment to extract the diluted broth, and then the ingredients are taken out and the extract is second heat-concentrated broth.

In addition, the purified water is preferably anchovy, kelp and radish pour water in the primary heat treatment to extract the thin broth, and then the ingredients are taken out and the extract is second heat-concentrated broth.

Meanwhile, according to the present invention, 0.15% by weight of kelp, 0.820% by weight of onion, 1.230% by weight of radish, 0.610% by weight of leek, 0.010% by weight of dried shiitake mushroom, 4.200% by weight of garlic, 8.380% by weight of leek, 1.680% by weight of Cheongyang pepper A first step of chopping or chopping onion, 8.380% by weight and seasoning material of Honda City; A second step of mixing the seasoning material with 41.900 wt% of soybean paste as a main ingredient; A third step of adjusting the viscosity by adding 30.710% by weight of purified water when the main material and the seasoning material are mixed; A fourth step of aging the mixture of the main material and the seasoning material at a temperature of 0 ° C. for 24 to 48 hours; And a fifth step of subjecting the aged mixture to pouch vacuum by 2 kg units and then sterilizing the individual packaged mixture by heating at 120 ° C. for at least 10 minutes.

In addition, the third step is instead of 30.710% by weight of purified water, 50% by weight of bone or meat, 40% by weight of tendon, 1% by weight of garlic and 9% by weight of vegetables poured 2 hours at 120 ℃ 2 to 4 hours It is preferable to use 30.710% by weight of the broth obtained by extracting the diluted broth by primary heat treatment for a period of time, and then extracting the ingredients and secondarily concentrating the extract at a temperature of about 100 ° C.

In addition, in the third step, instead of 30.710% by weight of purified water, 15% by weight of anchovies, 5% by weight of kelp and 80% by weight of radish are poured, followed by primary heat treatment at 120 ° C. for 2 to 4 hours at 2 atm. After diluting the thin broth, it is preferable to use 30.710% by weight broth after the ingredients are taken out and the extract is secondarily heated and concentrated at a temperature of about 100 ° C.

Hereinafter, the kimchi stew and its manufacturing method which can be stored at room temperature according to a preferred embodiment of the present invention will be described in detail.

In the following description of the present invention, when it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, a detailed description thereof will be omitted.

The manufacturing method of the miso sauce according to the first embodiment of the present invention is made of four steps, and will be described in detail for each process as follows.

First, as shown in Table 1, to prepare each material in the weight ratio (wt%) of each component to the total weight.

Miso Sauce Ingredients Compounding ratio (unit: weight%) Purified or broth 30.710 Kelp 0.15 onion 0.820 radish 1.230 Green onion 0.610 Dried shiitake mushrooms 0.010 Red pepper powder 1.340 Honda City (bonito extract) 0.590 Soybean miso 41.900 garlic 4.200 Green onion 8.380 Cheongyang Cheong pepper 1.680 onion 8.380 100.000

1st process

After that, 0.15% by weight of seaweed, 0.820% by weight of onion, 1.230% by weight of radish, 0.610% by weight of radish, 0.010% by weight of dried shiitake mushroom, 4.200% by weight of garlic, 8.380% by weight of leek, Cheongyang Cheong pepper 1.680 Finely chop or slice by weight and 8.380% onion.

Here, since the seasoning materials are finely chopped or sliced without heating or undergoing a separate cooking process, the traits, nutrition, and taste of the seasoning materials can be preserved as they are.

2nd process

Then, to the 41.900% by weight of soybean paste, the main ingredient among the ingredients, 0.15% by weight of kelp chopped or sliced in the first step, 0.820% by weight of onion, 1.230% by weight of radish, 0.610% by weight of leek, 0.010% by weight of dried shiitake mushroom Add 0.590% by weight of Honda City (Kellow Extract) with 4.200% by weight of garlic, 8.380% by weight of green onion, 1.680% by weight of Cheongyang Cheong pepper, and 8.380% by weight of onion. Here, 0.590% by weight of the hondashi (bonito extract) can be used without limitation as long as it is chopped Honda City or Katsuo Bush sold in the market.

At this time, 30.710% by weight of purified water is added to adjust the overall viscosity of the miso sauce when the main material and the seasoning material are mixed, and the ingredients are added to maintain the most suitable viscosity so that the preparation by mixing is smoothly performed. Do.

On the other hand, in a second preferred embodiment of the present invention, instead of 30.710% by weight of purified water, vegetables 9, including bones or meat 50% by weight, tendon 40% by weight, garlic 1% by weight, and leek according to the consumer's preference Water was added to the weight percent by primary heat treatment at 2 atm to 120 ℃ for 2 to 4 hours to extract the diluted broth, then the ingredients were taken out and the extract was heated under a secondary temperature of about 100 ℃ to concentrate the purified water 30.710 You may use broth in an amount equal to% by weight.

On the other hand, as a second preferred embodiment of the present invention, in place of 30.710% by weight of purified water, 15% by weight of anchovy, 5% by weight of kelp and 80% by weight of radish according to the preference of the consumer, 2 to 120 ℃ at 2 atm After distilling the broth from primary heat treatment for 4 hours to 4 hours, the materials are taken out, and the extract is subjected to secondary heat concentration at a temperature of about 100 ° C. to use broth in an amount equal to 30.710% by weight of the purified water.

3rd process

Thereafter, the miso sauce, which is a mixture mixed by the second process, is aged at a temperature of 0 ° C. for 24 to 48 hours.

4th process

Thereafter, pouch vacuum packaging of the soybean sauce prepared as described above is carried out in units of 2 kg, and the individual packaged soybean paste sauce is sterilized by heating at 120 ° C. for at least 10 minutes to enable long-term storage.

Therefore, as described above, according to the method of manufacturing doenjang sauce according to the preferred embodiment of the present invention, since the seasoning material is finely chopped or sliced without going through a separate heating or cooking process, the main material and seasoning material The trait, nutrition and taste of the can be preserved as it is.

In addition, by using the broth extracted through the bones or anchovies, etc. when mixing the seasoning material in the doenjang that is the main material to maintain a suitable viscosity, it is possible to increase the content of nutrients and have a variety of taste to satisfy the taste of consumers.

Preference Rating

The degree of preference of miso sauce according to the preferred embodiments of the present invention prepared by the above method was evaluated. The 7-point scale was used for the evaluation, and the panel size was 20. The results are shown in Table 2 below.

1) Preparation of Comparative Example

Two kinds of soybean sauces sold in the market were selected as two kinds, and Comparative Examples 1 and 2 were used.

2) How to eat

Method 1: Miso sauce was added to rice cooked as it was prepared.

Method 2: Miso sauce was mixed together in the noodles as it was prepared to be eaten.

Method 3: The miso sauce was put together in a prepared stew and boiled.

3) results

How to eat 1 How to Eat 2 How to Eat 3 Example 1 (using purified water) 6.7 6.6 6.7 Example 2 (using bone bone broth) 6.7 6.7 6.6 Example 3 (using anchovy broth) 6.6 6.7 6.9 Comparative Example 1 5.3 5.8 5.8 Comparative Example 2 5.3 5.8 5.7

As can be seen from Table 2, the doenjang sauce according to the preferred embodiments of the present invention has been shown to have an excellent overall taste and flavor compared to the existing miso sauce, even in general eating method, especially eaten with rice The taste was remarkably good compared to the traditional miso sauce.

Sensory evaluation

The sensory test of seven professional connoisseurs was evaluated for the unique taste of the miso sauce, the original taste of the ingredients, etc. according to the preferred embodiments of the present invention prepared by the above method.

The comparative example was the same as the evaluation of palatability, the eating method was performed by the eating method 1 in palatability evaluation and the results are shown in Table 3. Here, +++ is extremely good, ++ is good, + is normal, and-is bad.

flavor The original taste of the ingredients Overall taste First embodiment (using purified water) +++ +++ +++ Second Embodiment (Using Bone Bone) +++ +++ +++ Third embodiment (using anchovy broth) +++ +++ +++ Comparative Example 1 + + ++ Comparative Example 2 + - +

As can be seen from Table 3, since the miso sauce according to the preferred embodiments of the present invention is finely chopped or chopped without heating the seasoning ingredients or undergoing a separate cooking process, the original traits, nutrition, and taste of the seasoning ingredients are intact. It has been shown to be much better than the existing miso sauce.

As described above, according to the present invention, by marinating the seasoning materials mixed with miso, or chopped or chopped without going through a separate cooking process, it is possible to preserve the traits, nutrition and taste of the seasoning materials as they are.

In addition, by disinfecting the soybean paste sauce in a vacuum pouch and supplying it, it is possible to adjust the amount of the soybean paste according to taste and long-term storage at room temperature.

 In addition, by using the broth extracted through the bones or anchovies, etc. when mixing the seasoning material in the doenjang that is the main material to maintain a suitable viscosity, it is possible to increase the content of nutrients and have a variety of taste to satisfy the taste of consumers.

Claims (6)

Miso; Finely chopped or sliced kelp, onions, radishes, green onions, dried shiitake mushrooms, garlic, green onions, cheongyang blue pepper, onions, and honda; And Miso sauce characterized in that it comprises purified water for adjusting the viscosity when mixing the seasoning material in the miso. The method of claim 1, wherein the purified water is a bone broth or meat, tendons, garlic and leek pour water in the primary heat treatment to extract the diluted broth, and then the ingredients are taken out and the extract is second heat-concentrated broth Doenjang sauce. The miso sauce according to claim 1, wherein the purified water is anchovy, kelp, and radish, which is first heated to extract dilute broth, and then the ingredients are removed and the extract is subjected to second heat-concentration. Seaweed 0.15%, onion 0.820%, radish 1.230%, leek 0.610%, dried shiitake mushrooms 0.010%, garlic 4.200%, leek 8.380%, cheongyang red pepper 1.680%, onion 8.380% and honda A first step of finely chopping or chopping seasoning ingredients; A second step of mixing the seasoning material with 41.900 wt% of soybean paste as a main ingredient; A third step of adjusting the viscosity by adding 30.710% by weight of purified water when the main material and the seasoning material are mixed; A fourth step of aging the mixture of the main material and the seasoning material at a temperature of 0 ° C. for 24 to 48 hours; And And a fifth step of subjecting the matured mixture to pouch vacuum by 2 kg units, and then sterilizing the individual packaged mixture by heating at 120 ° C. for at least 10 minutes. According to claim 4, The third step is instead of 30.710% by weight of purified water, 50% by weight of bone or meat, 40% by weight of tendon, 1% by weight of garlic and 9% by weight of water poured from 2 atm to 120 ℃ Miso sauce preparation, characterized in that 30.710% by weight of the broth obtained by extracting the thin broth by primary heat treatment for 2 to 4 hours, and then extracting the ingredients and the second extract concentrated by heating the extract at a temperature of about 100 ℃ Way. The method of claim 3, wherein the third step is to replace the 30.710% by weight of purified water, 15% by weight of anchovy, 5% by weight of kelp and 80% by weight of radish and poured at 120 ℃ at 2 atmospheres for 2 to 4 hours 1 The method of preparing miso sauce is characterized by using 30.710% by weight of broth obtained by extracting thin broth by secondary heat treatment, and then extracting the ingredients and secondarily concentrating the extract at a temperature of about 100 ° C.