KR20090044836A - Method for making fermented barley paste with pumpkin - Google Patents

Abstract

Soybeans are soaked in water, steamed and steamed to make square meju, and the formed meju is laid with straw on ocher room, and the meju is made by drying the meju with straw and dried meju. Washing and putting it in brine, mixing the soybean meju with salt, red pepper seed powder, 3% by weight and 3% by weight of barley flour based on the mixture of soybean paste, and putting the mixture in a jar at room temperature for at least 1 year. The present invention relates to a method of preparing functional miso which contains pumpkin and barley, which comprises the step of aging and packaging the matured product to reduce bitter taste and fishy smell. It provides a new type of miso that you can feel.

Miso, pumpkin, barley, red pepper seeds, ripening

Description

Method for making fermented barley paste with pumpkin

The present invention is boiled soybeans soaked in water and steamed to make a meju by forming a square, spreading the formed meju with straw in the ocher room, weave the floating meju with straw, in the method of manufacturing doenjang using medallions dried meju, Washing the dried meju and putting it in brine, mixing with 3% by weight of pumpkin powder and 3% by weight of barley flour based on salt, red pepper seed powder, soybean paste, and soaking the mixture in a jar at room temperature It relates to a functional miso containing a pumpkin and barley to reduce the bitter taste and fishy smell, characterized in that it comprises a step of aging for at least one year and packaging the aged product.

Soybean is a food that is economical and functional enough to be called 'beef from the field', and it is recognized as a low-calorie, low-fat food suitable for preventing adult diseases such as obesity and diabetes. Soybeans contain more than 18% of essential amino acids, high-quality fats and natural sulfates, which are easily deficient in rice, and vitamins B1, B2, B6, niacin, corin, and inosin, including tocopherols that promote anti-aging and stamina. Soybeans are mineral-rich grains such as rolls, magnesium, manganese, chromium and selenium. As such, soybeans are our whole grains, and miso using them is still used today as a health food to protect our health.

According to Dongbogam, pumpkin is sweet and toxic, it is good for relaxing the five intestines, calms the mind, calms the postpartum fish line, is good for bronchial disorder, cough, sputum, asthma, brightens the eyes and cures the eye. Barley is rich in fiber to promote digestion and constipation prevention effect, and also has a blood sugar control action is good for diabetes, it is described as good for each disease. Pumpkin is 83.93% water, 1.62% protein, 0.17% fat, 13.05% sugar, 1.22% fiber, 0.71% ash, 60 calories per 100g. The old pumpkin was used as a medicine in the name of Namgua (Nanjing) in the Chinese medicine, and the weak digestion function is warmed up because it has the effect of sweetness and warmness and the effect of jungjung, nourishment and tonic. It is known to help, replenish and nourish. Pumpkin contains a lot of vitamins A and C carotene in the pigment, if the postpartum swelling of the hands and feet, ripe zucchini decoction is an excellent effect. The pumpkin contains 200 microns of vitamin A per 100g, which helps to relieve the lack of vitamins A and C in winter. Also, in one shot, pumpkin is known to be good for asthma. As such, pumpkin is favored as a healthy food in winter as well as winter.

Barley is known as a typical alkaline food, and it is said that Ogoji-jang is a high-alcohol barley. It is said that it produces high energy. In addition, Chinese herbaceous medicinal herb is described as barley to protect the five Jang (하고), lower the Gi (기), eliminate the planting and enhance appetite. The main ingredients of barley are 0.5% fat, starch 75.2%, crude protein 9.9%, fiber 1.6%. Barley is good for diabetes, helps control blood sugar, and is good for each disease. It is a very good grain for our body that warms the stomach, softens the intestines, protects the body with diuretic effect, and strengthens the five intestines.

As described above, pumpkin, barley and soybeans have beneficial effects on the human body, so when they are eaten as doenjang, many actions are beneficial to the human body, so they are sure to have a great effect on the health of the people. Silver pumpkin and barley cause saccharification in the ripening process, resulting in lower salinity and added taste. In addition, the product contains many microorganisms that are good for the body because it does not contain preservatives or chemical additives.

For the same reason, the present inventors have already disclosed through Korean Laid-Open Patent Publication No. 1999-7749, “The mixture of pumpkin liquid, barley powder and meju powder is 5-25%: 5-25%: 40-70%, and then red pepper seed powder 2 ~. After adding 10%, salt was added to adjust the salinity to 10-35%, and then amber barley miso matured at 0-45 ° C for 3-6 months or more. " Slightly mixed with pumpkin and barley to reduce the aroma and taste, reducing the inherent flavor of miso, and insufficient fermentation with added pumpkin and barley miso with a short ripening period of 6 months or less. I found my own problem of feeling miso flavor which was inherent in the sense of peculiarity. The invention of the present application is to improve the overall process and composition ratio so that these additives to supplement the disadvantages of the final doenjang product and have the optimal flavor while giving the functionality of the pumpkin and miso by improving it.

In order to overcome the problems of the prior art as described above, while developing a new type of pumpkin material for replacing the pumpkin liquid having a problem of deterioration in the pumpkin liquid manufacturing process, while giving the unique functionality of pumpkin and barley, The technical task is to develop the optimum blending ratio and fermentation process so that the flavors are expressed in the miso and sensually.

The present invention to achieve the above object,

In the method of making soybeans by soaking the soybeans in water and steaming them to make a square, forming the meju with a straw on the ocher room, and weaving the floated meju with straw, and making doenjang using medallions and dried meju,

Washing the dried meju and putting it in brine, mixing the salt, red pepper seed powder, 3% by weight of pumpkin powder and 3% by weight of barley powder, based on the soybean meju, mixing the mixture in a jar at room temperature It relates to a method of producing functional miso containing a pumpkin and barley reduced bitter taste and fishy smell, characterized in that it comprises a step of aging for at least one year and packaging the aged product.

The present invention is characterized in that it is produced by the above production method and consequently the bitter taste and fishy smell consisting of 78% by weight of meju powder, 3% by weight of barley powder, 3% by weight of pumpkin powder, 5% by weight of red pepper seed powder, 11% by weight of salt. Provides reduced functional miso.

Functional miso with reduced bitterness and fishy smell of the present invention comprises 78% by weight of meju powder, 3% by weight of barley powder, 3% by weight of pumpkin powder, 5% by weight of red pepper seed powder, and 11% by weight of salt.

Detailed description of the manufacturing process of the amber barley miso of the present invention is as follows, and to follow the conventional conventional doenjang manufacturing process as possible, and while manufacturing the conventional miso, the conditions in the process obvious to those skilled in the art will be omitted.

① Raw material selection and washing: Select and wash soybeans of good quality.

② Soaking: Soybeans are enough.

③ Steaming: Boil soybeans in cauldron for 5-6 hours.

④ Molding: Boiled soybeans are made into square meju.

⑤ Floating: Place a straw in the ocher room with straw.

⑥ Fermentation: Weave the floating meju with straw and hang it to dry.

⑦ Soak: Wash dried meju with a brush and put it in brine.

⑧ Mixing: Mix salt, pumpkin, barley powder and red pepper seed powder in a certain amount.

⑨Maturation: Put the mixed raw materials in a jar and ripen for 1 year at room temperature.

⑩ Packaging and shipping: Packaged products should be shipped.

Pumpkin is preferably used in the above pumpkin, but not limited thereto, various kinds of pumpkin can be used.

Pumpkin and barley in the form of powder is made of a fresh material by selecting the powder form is not limited to the size of the powder, but about 100 ~ 500 mesh (milled) is used, and in some cases extract form may be used have.

In the above maturation, fermentation science is added to the beneficial ingredients of the raw materials by fermentation in natural traditional breathing traditional jars that allow the smooth flow of air to the outside so that the nutrition is rich.

Instead of preservatives, nutrients are rich and natural red pepper seed powder is added.

Traditionally, doenjang is our traditional food that has been optimized for its blending ratio and manufacturing process for a long time.However, unlike other food types, doenjang has to be added as miso when added to other ingredients. It is easy to become a product that breaks the "duck of miso".

⇒ Carefulness-When mixed with other flavors, it does not lose its unique flavor and taste.

⇒ core-long change or no damage.

⇒ No less than fish or meat, eliminating an empty and oily smell.

⇒ Sensitiveness-Neutralizes and softens spicy and harsh flavors.

⇒ HwaShim- It goes well with any food and is assimilated with nature.

However, the pumpkin barley miso of the present invention prepared by the above production method and composition ratio is an optimal miso product with “dough of miso” to be given as a miso while giving functionality of pumpkin and barley.

Using the pumpkin barley miso of the present invention,

   -Used for various soups and stew

   -Seasoning and use as ssamjang

   -For seasoning

   -Used to remove the smell of meat dishes

   -It can be seen that it can be used as a dressing in various salads, which is a self-explanatory method using the present technology.

Hereinafter, the content of the present invention will be described in more detail by the following examples. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.

< Experimental Example  1: addition ratio of pumpkin and barley>

Fermented with the addition of pumpkin and barley, soybean paste was prepared in the following way to set the optimum blending ratio to overcome the bitter and fishy taste of miso do not match the most disadvantages of the prior art doenjang.

Soybeans are soaked in water, steamed and steamed to make square mejus, and the shaped mejus are laid with straw on the ocher room, weave the floating mejus with straw to make dried mejus, and then the dried mejus are washed and put in salt water. After soaking, 11% by weight of saline, 5% by weight of red pepper seed powder, pumpkin powder (1, 3, 5% by weight) and barley powder (1, 3, 5% by weight) were added to the soaked meju. After mixing, put in a jar and aged at room temperature for about a year to prepare a miso containing pumpkin and barley.

The pumpkin barley miso made through the above experimental example was carried out on a ten-point scale method for the bitter and fishy taste of miso for 12 trained sensory test agents. The results are shown in Table 1 below.

10: very strong ~ 5: normal ~ 1: very weak

[Table 1] Pumpkin and Barley Addition Ratio

Pumpkin weight% Barley weight% bitter Fishy taste One One 3.8 3.8 3 5.2 4.2 5 6.8 5.3 3 One 4.5 4.8 3 3.5 2.7 5 5.2 4.3 5 One 4.0 6.7 3 5.2 7.2 5 7.2 6.9

As shown in Table 1, there is an optimum blending ratio for reducing the bitter and fishy taste in the final doenjang product after fermentation when adding pumpkin flour barley powder. % And barley 3% by weight.

Experimental Example 2: Fermentation Period

3% by weight of optimized pumpkin and 3% by weight of barley were added to make miso mixture and fermented at room temperature by setting various ripening periods as shown in Table 2 below to prepare fermented soybean containing pumpkin and barley. It was.

The amber barley miso made through the above experimental example was carried out on a ten-point scale method for the bitter and fishy taste of miso for 12 trained sensory test agents. The results are shown in the following Table 2.

10: very strong ~ 5: normal ~ 1: very weak

[Table 2] Fermentation Period

Fermentation period bitter Fishy taste In March 9.8 8.7 June 7.2 7.8 September 7.1 6.5 December 3.2 4.2 15 month 3.6 4.8

As shown in Table 2, it can be seen that the strength of bitter and fishy taste remains different according to the fermentation period, and the bitter and fishy taste is strong during the fermentation period of 9 months or less, which is a unique flavor derived from added pumpkin and barley Inadequate presence in fermented soybean paste can be recognized as a result of mismatches that do not match the inherent flavor of doenjang. On the other hand, if the fermentation period is 12 months or more, both bitter and fishy taste of doenjang are significantly reduced. Although the bitter and fishy taste tends to increase after 15 months of fermentation, it still maintains a range of desirable sensory evaluation criteria. After more than 12 months of fermentation process, it can be seen that it changed into a doenjang product with a taste of our hometown, which is cool and delicious. Therefore, it can be seen that the addition of pumpkin and barley to the doenjang requires a ripening period of at least 1 year so that they can be fully assimilated with the ingredients of the doenjang during fermentation.

<Example: Miso sensory test>

The barley miso made by fermentation for 12 months when the composition consisting of 78% by weight of meju powder, 3% by weight of barley powder, 3% by weight of pumpkin powder, 5% by weight of red pepper seed powder, 11% by weight of salt is optimized through the above experimental example. After dilution with a volume ratio of 10% in warm water at ℃, the sensory test was performed based on commercial doenjang (comparative example) prepared in a conventional manner.

In the sensory test, sensory tests were performed on 100 unspecified general public, and the results are shown in Table 3 below. The sensory test items were examined for appearance, aroma, taste, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects scored according to the following evaluation criteria.

5: very good

4: good

3: normal

2: bad or not good

1: very bad

TABLE 3

Item Example Comparative example Exterior 3.8 3.9 incense 4.2 4.0 flavor 4.0 3.5 Overall preference 4.0 3.6

As a result of tasting the conventional miso and amber barley miso of the present invention, the pumpkin barley miso of the present invention showed high sensory results with respect to flavor, taste and overall acceptability except for appearance. In particular, taste and preference showed superiority to the comparative example.

Conventional doenjang, even if it is made by mixing the mixed raw materials in various ratios, it does not deviate significantly from the basic flavor of the miso with a salty and strong spicy taste does not satisfy the various tastes that appear differently depending on the age and class of consumers It is true that the taste and flavor of the barley miso of the present invention are sour after the tasting of pumpkin barley miso of the present invention. They responded that they had made the most of miso's unique taste.

As described in detail above, amber barley miso according to the present invention is a pumpkin and barley added through the optimum blending ratio and process, giving the unique nutritional and functional health effects of pumpkin and barley away from the conventional simple miso It provides pure health food doenjang with new form of sincerity that emphasizes the taste of traditional doenjang without damaging its unique flavor.

Pumpkin barley miso of the present invention, the pumpkin and barley cause a saccharification effect during the ripening process, the salinity is lowered, and the taste is added, and the bitter and fishy taste of miso used in the conventional products is reduced, and not only has a light taste and aroma. , Pumpkin, barley, and soybeans have beneficial effects, and they are produced with no-toxic foods that contribute to farm household income and national health, while maintaining the unique taste of Korean miso,

   ① anticancer action

   ② Prevention of various adult diseases

   ③ anti aging effect

   ④ Prevention of obesity by fat burning

   ⑤ diuretic and detoxification

   ⑥ Prevention of various diseases.

It provides health-oriented functions and can increase the distribution process, which can diversify the product by providing the effect of daily profit and providing various types of miso.

Claims (3)

In the method of making soybeans by soaking the soybeans in water and steaming them to make a square, forming the meju with a straw on the ocher room, and weaving the floated meju with straw, and making doenjang using medallions and dried meju, Washing the dried meju and putting it in brine, mixing with 3% by weight of pumpkin powder and 3% by weight of barley flour based on salt, red pepper seed powder, soybean paste, and soaking the mixture in a jar at room temperature A method of producing functional miso containing a pumpkin and barley reduced bitter taste and fishy smell, characterized in that it comprises a step of aging for at least one year and packaging the aged product. It is prepared by the method of claim 1, characterized by 78% by weight of meju powder, 3% by weight of barley powder, 3% by weight of pumpkin powder, 5% by weight of red pepper seed powder, 11% by weight of salt, and functional miso with reduced fishy smell. Functional miso with reduced bitterness and fishy smell consisting of 78% by weight of meju powder, 3% by weight of barley powder, 3% by weight of pumpkin powder, 5% by weight of red pepper seed powder, and 11% by weight of salt.