KR20080095508A - Method for manufacturing soybean paste including ginseng and soybean paste thereof - Google Patents

Abstract

A method for manufacturing soybean paste including ginseng is provided to preserve the component showing taste and scent of the ginseng characteristic, and nutrient. A method for manufacturing soybean paste including ginseng comprises: a processing step of ginseng; mixing step of the ginseng product and soybean malt; and fermentation and aging step of the soybean malt mixed with the ginseng product. In the processing step of ginseng, ginseng is obtained by washing and grinding ginseng. The ginseng product is obtained by mixing cereal powder with ginseng powder and kneading them after being aged with the rice cooking and drying.

Description

Manufacturing method of doenjang containing ginseng and its doenjang {METHOD FOR MANUFACTURING SOYBEAN PASTE INCLUDING GINSENG AND SOYBEAN PASTE THEREOF}

1 is a block diagram schematically showing a step of processing ginseng.

2 is a block diagram schematically illustrating a step of preparing meju.

Figure 3 is a block diagram schematically showing a step of fermentation and ripening by mixing ginseng processed product and meju.

The present invention relates to a method for producing doenjang containing ginseng and miso containing ginseng according to the present invention, and more specifically, ginseng processing step, mixing step of ginseng processed product and meju, and fermentation and ripening of meju mixed with the ginseng processed product. In the manufacturing method of miso containing ginseng comprising a step, the processing step of the ginseng is to wash and pulverize the ginseng to obtain the ginseng crushed product, and to collect and ripen the grains to dry and then grind the grains And a method of preparing miso containing ginseng and ginseng according to the ginseng, characterized in that the step of obtaining, and mixing and kneading the ginseng pulverized with the grains and then dried to obtain a ginseng processed product .

Doenjang is a representative fermented food in Korea. Soybean is used as a main ingredient. Soybean is a high-protein food material and contains bioactive substances such as saponin, isoflavone, and pyriflavone. It shows anti-cancer activity and prevention of osteoporosis. Soybeans and other soybean processed foods are recognized as health foods, and these active ingredients in soybean are known to be transferred to soy sauce or soybean paste during fermentation. Therefore, in the processed food of soybean is being sought to utilize the most effective ingredients in soybean.

In the method of manufacturing doenjang, conventionally, it was common to prepare soybean paste and soy sauce by fermenting and ripening meju in salt water, and separating the resulting solids and liquids. There has been a method of making miso by adding subsidiary materials such as potatoes and pears, or by adding green pepper, sesame leaves, and soybean leaves.

Recently, as interest in health and nutrition of consumers, as well as taste and flavor, has increased, various ingredients such as figs, green tea, apples, green mushrooms, matsutake mushrooms, etc., which have not been used as traditional ingredients for soy sauce, have been used. This is the trend that is being developed.

Meanwhile, Panax ginseng ( Panax ginseng ) is a plant belonging to the family Araliaceae, and can be divided into wild ginseng, which is a natural ginseng grown naturally, and ginseng grown artificially, depending on the growing environment. Depending on the origin of sowing, it is divided into natural wild ginseng and wild ginseng (山,), which are planted by planting seeds of natural ginseng in the mountains, and re-planting in the forest of appropriate location by collecting the roots of natural ginseng in It can be classified as planting and planting seeds of cultivated ginseng in the forest, etc., also called camphor ginseng (長 腦 蔘).

In addition, ginseng is collected and processed in the state of raw ginseng, fresh ginseng as it is, or the ginseng bark and fine roots are removed. Naturally dried in daylight. White ginseng, naturally dried only ginseng roots. Steamed and dried without steam can be classified as red ginseng.

Ginseng has been shown to improve mental and intellectual performance in clinical trials in humans, and is effective in the treatment of chronic diseases such as diabetes, cancer, hypertension or hypotension, arteriosclerosis, and hyperlipidemia. It helps to maintain, prevents and treats gastrointestinal diseases, and has antistress and immune boosting effects. It also shows the protective effect against radioactivity, the prognostic effect of HIV infected persons, and the toxic protective effect of endocrine disruptors.

The representative medicinal ingredient of ginseng is saponin, which has been separated from Korean ginseng to 30 kinds of saponins named "ginsenoside". According to its structural characteristics, it is divided into diol, triol, and oleanane. It is known that the pharmacological action is different from each other. In addition, ginseng contains a polyacetylene compound having cancer cell proliferation inhibitory activity, antiplatelet action and antioxidant activity, a polyphenol compound having lipid peroxidation inhibitory activity related to anti-aging, and a toxin that promotes lipolysis. It contains acid polysaccharides known to have activity that suppresses the activity of one of toxohormone-L and enhances immune function as main active ingredients. In particular, Korean ginseng contains abundant saponins, phenolic compounds, polyacetylenes and acidic polysaccharides compared to Panax notoginseng .

As an example of using ginseng for soy sauce, in Korean Patent No. 10-0502653, after soaking, increasing and crushing soybeans, the mixed soybean meal powder is mixed with crushed soybeans to make meju and fermented and matured for 1-2 months. It is characterized in that the ginseng extract is added to, and Republic of Korea Patent Publication No. 10-2001-0008130 characterized in that the soybeans matured at high temperature to mix and kneaded the selected ginseng powder at 200 mesh or more to prepare miso have.

However, ginseng is 72.1% water without any pretreatment and consists of 20.2g of sugar and 1.5g of fiber per 100g of edible portion (Food Ingredient Table, 6th edition, Rural Development Institute, RDA, 2001) To obtain gourd powder or ginseng powder, the washed ginseng can be dried in the shade to make dry ginseng and then pulverized, or it can be obtained by crushing already dried and commercial ginseng. Is very difficult, and after making it with ginseng, there is a problem that it is inconvenient to grind because the tissue is very hard.

In addition, since the drying process cannot be performed in a short time, loss of nutrients, flavors, and fragrances occurs during the drying process, and there is a fear that the microorganisms may propagate before they are completely dried.

However, when the fresh ginseng is washed and ground to be mixed with meju as it matures, the juice from ginseng does not mix well with the miso so that the water becomes soaked in the miso and consequently the miso is diluted.

On the other hand, conventionally by dissolving the liquid generated in the process of fermentation and aging meju in salt water to prepare the miso of the remaining solid content, the nutrient content is reduced, there has been a problem that the quality of miso, including taste is reduced.

Accordingly, an object of the present invention is to provide a processing method of ginseng capable of preserving the ingredients exhibiting the taste and flavor, nutrients, and especially pharmacological action unique to ginseng.

In addition, the present invention, unlike the conventional method of manufacturing doenjang for the purpose of providing a method of making doenjang containing ginseng that can contain the nutritional components of soybeans by using the liquid generated in the process of making doenjang without separating. do.

In order to achieve the above object, the present invention is a method for producing miso containing ginseng comprising the step of processing ginseng, mixing the ginseng processed product with meju and fermentation and ripening step of the meju mixed with the ginseng processed product In the processing step of the ginseng, the step of washing and grinding ginseng to obtain the ginseng pulverized product, the step of collecting and ripening the grains to be mixed with the ginseng pulverized, dried and pulverized to obtain a cereal powder, and the ginseng It provides a method for producing miso containing ginseng, characterized in that the pulverized product is mixed with the grains and kneaded, and then dried to obtain a ginseng processed product.

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

First, in the method of manufacturing doenjang containing ginseng, the processing step of ginseng is to wash and pulverize the ginseng to obtain a ginseng pulverized product, and to collect and mature the grains to be mixed with the ginseng pulverized and dried Grinding to obtain grains, and mixing the ginseng pulverized with the grains and kneading, and then dried to obtain a ginseng processed product (see Fig. 1).

At this time, the ginseng in the present invention may be cultivated ginseng, natural ginseng, or goat ginseng. In addition, the ginseng may be ginseng, white ginseng, rice ginseng, dry ginseng, or red ginseng. However, considering the sensory aspects such as taste and aroma, and the content of nutrients and bioactive components, it is more preferable to use ginseng.

Ginseng pulverized product is obtained by washing the ginseng shell clean, crushing the tissue using a grinder, blender, mortar and the like. For the convenience of grinding, the water content of the ginseng is more preferably 67 ~ 77%.

Wheat grains, wheat flour, non-glutinous rice, glutinous rice, barley rice, etc. may be used as grains to be mixed with the ginseng pulverized product. Among them, barley rice is the most harmonious with ginseng, so the following description will focus on barley rice.

Barley rice refers to grains peeled from the barley harvested in early summer. First, barley rice is washed and cooked, and it is left at room temperature (17-25 degreeC) for about 24 hours. When barley rice turns brown, it is naturally dried and then ground to prepare barley meal.

Then, the barley flour and the ginseng pulverized mixture is kneaded in a weight ratio of 1: 1. The tissue is then in a hazy state. The mixed dough in this state is naturally dried to obtain a ginseng processed product. At this time, in order to maintain the state before the loss of ingredients or physiologically active ingredients that may exhibit the unique taste and aroma, nutrients and pharmacological action, it is preferable to dry quickly 2 to 3 days on a sunny day.

Next, the process of preparing meju is as follows (see FIG. 2).

In order to prepare conventional meju, steamed or ripened washed soybeans are steamed and cooked, and then the meso beans are pulverized to form meju shapes and then naturally dried for about 30 to 35 days. If the cracked dried meju is fermented for about 20 days at 27 ~ 40 ℃ using straw, then crushed to obtain a conventional meju powder.

And steamed or cooked cooked soybeans to cook improved meju, cooked, and then mixed with domestic bacteria and fermented for 2 to 3 days, when white jineun 1 week to 10 days sun-dried, then crushed it Get meju.

At this time, the traditional meju or improved meju may be prepared by making each doenjang 100%, but in this case there is a problem that there is no deep taste of the intestine. Therefore, it is preferable to use the mixed meju powder mixed with each meju, since the mixing of the conventional meju and the improved meju is better in taste and better nutritional value, in particular, the mixing ratio of the conventional meju and the improved meju is 4: It is most preferable to mix so as to have a weight ratio of 1.

Finally, the following year when the lunar calendar is about March, as shown in Figure 3, after mixing the appropriate amount of brine to the ginseng processed product and the mixed meju powder, it is fermented and aged. In the conventional doenjang preparation, the solids and liquids are separated in the fermentation and aging stages of the meju, and the solids are crushed to prepare the miso, and the liquid is sterilized to prepare soy sauce. Doenjang is prepared by continuous aging with solids. If you make miso with only the remaining solids after separating the liquid, a large part of the meju is out of soy sauce, so it loses a significant amount of soybean active ingredients, which is undesirable in terms of taste and quality of miso, including nutrients. to be.

It is preferable that the mixing ratio (weight ratio) of the ginseng processed material and the mixed meju powder is 1: 9 to 3: 7. More preferably, the ginseng processed material and the mixed meju powder should be mixed at 1: 9 to 2: 8, and as a result, miso containing 5 to 10% by weight of ginseng may be obtained. At this time, if the content of ginseng is too much, the manufacturing cost increases, and the bitter taste and aroma of ginseng may cause a sense of rejection. If the content of ginseng is too small, the taste and flavor of ginseng may be felt. There will be no.

In the step of mixing the ginseng processed material and the mixed meju powder, syrup, red pepper powder, etc. may be mixed according to preference. Starch syrup plays a role in controlling the salty taste of the finished miso and helps to make it look good. Red pepper powder adds a bitter taste to miso.

The fermentation and ripening process of the meju takes about 6-10 months.

Hereinafter, the present invention will be described in detail with reference to more specific embodiments, but a person having ordinary skill in the art to which the present invention pertains may implement the invention in various forms within the technical idea of the present invention. Since there will be, the description of the modified embodiment is omitted.

[ Example ]

After purchasing and washing fresh barley rice in May, barley rice was cooked and left for 24 hours as it was at 17-25 ° C. Barley rice turns brown, which is dried with sunlight, and then ground to prepare a powder (barley powder).

Ginseng was washed and ground using a blender or mortar to obtain a ginseng pulverized product. Then, the prepared barley flour and the ginseng ground product were mixed and kneaded so as to have a weight ratio of 1: 1. The result is a lumpy mixture, which is dried for 48 hours in a well-ventilated place on a sunny day to prepare ginseng products.

Meju beans were purchased and washed around November-December, and then meju was picked. To prepare conventional meju, the soybeans were washed, soaked for 10 hours until the beans were bitter, and the soybeans in this state were crushed by mortar. After that, they made meju in the shape of a needle and dried it for 30 days in an environment where the smell of soil could be felt. The rice straw was placed in a fermentation chamber to maintain a temperature of 27 to 40 ° C. and a humidity of 70 to 80%, followed by fermentation for 20 days, and then crushed to prepare a conventional meju powder.

In order to prepare an improved meju, boiled soybeans were soaked for 10 hours to be bitten, and the fermented soybeans were mixed with soybeans in this state for 48 hours. When the soybeans grow white, they are dried in the sun and dried for 1 week. Then it was crushed to prepare an improved meju powder.

In the following year, the mixed meju powder was prepared by mixing the conventional meju powder with the improved meju powder at a weight ratio of 4: 1. Add starch syrup and red pepper powder to the mixture of ginseng processed product, and then add salt water at a ratio of 1.2 kg of salt and 8 kg of water per 20 kg of the whole mixture of traditional meju powder and improved meju powder mixed with meju powder, ginseng product, syrup and red pepper powder. Soaked the chapter. Fermented and matured for 6 months from the day of soaking the intestines to complete the miso containing ginseng.

More specifically, in order to prepare 1kg of soybean paste containing ginseng according to the present invention, a ginseng processed product is obtained from the ginseng pulverized product obtained by about 72 g of ginseng and barley meal obtained by about 70 g of barley rice, and mixed with conventional meju powder and improved meju powder. After mixing 290 g of the prepared mixed meju powder and the ginseng processed product, 5.5 g of red pepper powder, 65 g of salt, 82.5 g of starch syrup, and an appropriate amount of water may be added.

According to the manufacturing method of miso containing ginseng according to the present invention can maximize the unique taste and flavor, nutrients and other physiologically active ingredients of ginseng, and can consume more nutrients of soybean than conventional soybeans, You can get excellent soybean paste to meet your nutritional needs as well as your expectation for higher taste and flavor.

Claims (8)

In the method of manufacturing doenjang containing ginseng comprising the step of processing ginseng, mixing meju to the ginseng processed product and fermenting and ripening meju mixed with the ginseng processed product, The processing step of the ginseng Washing and grinding ginseng to obtain ginseng pulverized product; Collecting and ripening the grains to be mixed with the ginseng pulverized product, drying and grinding to obtain grains; Mixing the ginseng pulverized with the grains and kneading, and then dried to obtain a ginseng processed product, the method of producing miso containing ginseng. The method of claim 1, Mixing ratio of the ginseng pulverized product and the grains is a method for producing miso containing ginseng, characterized in that the mixture so that the weight ratio is 1: 1. The method of claim 2, The grains of the step of obtaining the grain flour is a method of producing miso containing ginseng, characterized in that the barley rice. The method of claim 3, wherein Meju mixed with the ginseng processed method of the doenjang containing ginseng, characterized in that the mixture of conventional meju and improved meju. The method of claim 4, wherein Mixing ratio of the conventional meju and the improved meju is a manufacturing method of miso containing ginseng, characterized in that the weight ratio is 4: 1. The method of claim 5, wherein Fermenting and aging the meju mixed with the ginseng processed product Fermentation and maturation by mixing brine in the meju mixed with the ginseng processed product, and the liquid generated during the fermentation and aging process fermented and aged together without separation, characterized in that the doenjang containing ginseng. Miso containing ginseng prepared by the method of any one of claims 1 to 6. The method of claim 7, wherein The content of the ginseng is miso containing ginseng, characterized in that 5 to 10% by weight relative to the weight of the total miso.

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