KR20120094209A - A method of manufacture of soybean paste using dioscorea opposita thunb. and the soybean paste manufactured thereof - Google Patents

Abstract

PURPOSE: Fermented soybean paste using dioscorea batatas, and a producing method thereof are provided to improve the flavor and the color of the fermented soybean paste. CONSTITUTION: A producing method of fermented soybean paste using dioscorea batatas comprises the following steps: boiling dried and washed soybeans to obtain soybean blocks after 3-19% of dioscorea batatas powder and 3-5% of fermentation liquid; fermenting and drying the soybean blocks at 27-30 deg C; inserting the fermented and dried soybean blocks into a jar, and dipping the blocks into salt water for 40-60 days for aging the soybean blocks; mixing the aged soybean blocks, 3-10% of dioscorea batatas powder and 3-5% of fermentation liquid; and inserting the mixture into the jar, sprinkling the salt before sealing, and aging the mixture for 150-200 days.

Description

A method of manufacture of soybean paste using Dioscorea opposita thunb. and the soybean paste manufactured kind}

The present invention relates to a method for producing soybean paste using a round yam and soybean paste using a round yam prepared thereby.

In general, the conventional doenjang is a representative semi-solid soybean fermented food of Korea using meju made by naturally inoculating microorganisms into boiled soybeans, and it has been used as a food in Korea since the Three Kingdoms period, and doenjang is a protein, carbohydrate, It is an excellent seasoning food with even nutrients such as fat. It is an important source of protein in Korea, which does not consume much meat.

According to a recent survey of elderly people over 100 years old, doenjang was found to be long-lived food, and more than 90% of them said that they eat more than one meal a day.

These doenjang plays an important role in preventing various degenerative diseases, especially cancer, by nutrients and plant compounds in soybean, as well as bioactive components produced during fermentation. In particular, traditional soybeans are made from soybeans to make meju and are naturally fermented by Bacillus bacteria and molds.They are either sunlit or sweetened during the manufacturing process, the addition of charcoal or salt, the competition between microorganisms, the brown matter or ammonia produced during fermentation. It has been scientifically confirmed that it has the effect of removing any toxic substances that may occur during natural fermentation.

In addition, soybean itself has an anticancer effect, but it has been reported that the soybeans derived from soybeans contain more anticancer substances. In particular, soybeans contain a large amount of genistin, which, when fermented, becomes a compound of aglycone in which sugar falls off from the genistein molecule. Genistein is a plant estrogen that is not only involved in the prevention of osteoporosis and menopausal syndrome, but also is effective in preventing various cancers such as breast cancer, prostate cancer, and lung cancer. In addition, it blocks the growth of cancer cells, induces suicide and differentiation of cancer cells, and has been shown to have a great anticancer effect in animal experiments.

In addition, soybean contains about 17% of fat, which produces free fatty acids during fermentation. Representative linoleic and linolenic acids enhance cancer prevention and anticancer effects. In addition, brown color produced during fermentation of doenjang also showed the effect of removing carcinogens.

In addition, there are about 40% of protein in soybean, which is broken down by fermentation to make amino acids such as peptides. This fermentation product has high anti-cancer and anti-cancer effects. Bacillus bacteria, which are the main bacteria of fermentation, make pigmented anti-cancer substances during fermentation, and tryptic inhibitors derived from soybeans, vitamin E, lecithin, phytic acid, soy saponin, and beta sitosterol also increase cancer prevention effects.

Therefore, doenjang is an anticancer food containing a lot of substances derived from soybean and anticancer substances produced by bacteria during fermentation. The cancer prevention effect of these doenjang is similar when cooked with stew or soup as well as raw miso.

On the other hand, hemp, also called mountain medicinal herb, is a perennial herb monocotyledonous plant of the genus (Dioscoreaceae) of the genus (Dicorea). It contains a large amount of polysaccharides.

About 600 types of horses are distributed in tropical and subtropical regions around the world, and 10 of them are used for food. The edible horses grown in Korea have long root lengths depending on the shape of tube roots. The roots are classified into shorter roots with shorter roots and rounder rounders with shorter roots. In particular, round horses are shaped like round apples, and mucin, a viscous substance, is contained in a much larger amount than the existing rainy season, so it is the most persistent in the picking and rich feeling when eating.

To meet a kind of polysaccharide to _{create: (C 6 H 12 O 6} Mannose) (Mannan) The round hemp viscous component glycoprotein a type of mucin (Mucin) as, the ingredients are usually hydrolyzed during town North of (Glycoprotein) Most of the dietary fiber is made up, and hemp saponin (Crude saponin) also contains a significant amount. These mucins are known to be effective in protecting stomach from before and after drinking alcohol by acting to protect stomach acid from corrosive stomach. In addition, these round horses are effective for nourishment, gangjeong, tonic, pulmonary tuberculosis, and are known to be effective for anti-inflammatory, detoxification, antitussive, antitussive, expectorant, diuretic, neuralgia, and rheumatism. There are features that work well.

However, the round hemp has a high mucin content, which is a viscous substance, and thus has little stickiness.

Accordingly, the present inventors have completed the present invention by preparing miso using a round hemp having a high mucin content and having a particularly good effect on energy recovery, diabetes, etc., in order to overcome the problems that it is difficult to apply to the production of processed foods as described above.

Accordingly, an object of the present invention is to provide a method for producing doenjang using round hemp and a doenjang using round hemp prepared thereby.

The present invention for solving the above problems,

(1) forming the meju by mixing 3 to 10% of the round hemp powder and 3 to 5% of the fermentation broth with respect to the weight of the dried beans when the meju is formed by boiling the dried beans prepared by washing; (2) drying the meju shaped in the step (1) while fermenting at 27 ~ 30 ℃; (3) adding the fermented and dried meju in step (2) to Onggi immersed in brine to ripen meju for 40 to 60 days; And (4) mixing the meju and the round hemp powder and the fermentation broth aged in step (3), and then mixing and soaking them in pots, sprinkling with salt, and ripening for 150 to 200 days. It relates to a manufacturing method of miso using a round hemp.

In the present invention, the fermentation broth of the steps (1) and (4), the step of preparing the juice using a fresh round horse prepared by washing; Lactic acid bacteria, pepper bacterium and yeast are mixed at a ratio of 1: 1 to prepare a mixed bacteria solution; And after mixing 80 to 120 g of the ground juice, 40 to 60 g of the mixed bacterial solution, and 10 to 20 g of salt, based on 1 L of water, and fermenting at room temperature for 20 to 25 days.

Also preferably in the step (3) of the present invention, meju, salt and water are characterized in that the mixture is aged in a ratio of 1: 1: 3 to 4 is aged.

Also preferably in the step (4) of the present invention, aged meju, 3-10% round hemp powder and 3-5% fermentation broth mixed and mix It is characterized by.

The present invention also relates to a miso using a round hemp characterized in that it is produced by the above method.

As described above, according to the production method of the present invention, it is possible to process the round hemp, which is difficult to use as processed food, into powder and juice, and to prepare miso using the same. In particular, the round hemp powder is added during the molding of meju and the production of doenjang, which significantly improves the flavor and color of miso, and also prepares the fermentation broth using the sap, lactobacillus, red pepper and yeast prepared using fresh round hemp. And by adding this during the production of meju molding and doenjang so as to increase the efficiency of fermentation and add rich nutrition of doenjang by fermentation products, there is an effect that the nutrients contained in round hemp can be doubled by fermentation.

In addition, the doenjang using round hemp prepared according to the method of the present invention, by containing the round hemp to catch the peculiar miso and increase the viscosity to give a thicker and lighter taste, which has the effect of remarkably improved the refreshment of round hemp Promotes digestion, prevents and treats diabetes, and adds antioxidant effects, while also increasing the anticancer effect of miso.

1 shows a manufacturing process diagram according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

As an aspect, the present invention (1) when boiled dry beans prepared by washing clean, when molding meju to form a meju by mixing 3-10% round hemp powder and 3-5% fermentation broth to dry weight step; (2) drying the meju shaped in the step (1) while fermenting at 27 ~ 30 ℃; (3) adding the fermented and dried meju in step (2) to Onggi immersed in brine to ripen meju for 40 to 60 days; And (4) mixing the meju and the round hemp powder and fermentation broth aged in step (3), and then mixing and mixing the fermentation broth, and then sprinkling with salt in Onggi for 150 to 200 days; and aging for 150 to 200 days. It relates to a manufacturing method of miso using a round hemp.

In the present invention, the step (1) is a step of molding meju, when boiled dry beans prepared by washing cleanly to form meju, 3 to 10% round hemp powder and 3 to 5% of dry beans It is the step of forming the meju by mixing the fermentation broth. At this time, the fermentation broth is mixed with the mixed juice prepared by mixing the juice and lactic acid bacteria, red pepper and yeast prepared by using a fresh round hemp prepared by washing clean, salt and water, and 20 ~ at room temperature It is prepared by fermentation for 25 days, the mixing ratio is characterized in that the mixture 80 ~ 120g, 40 ~ 60g and 10 ~ 20g salt of the mixed liquid based on 1L of water.

In addition, in the present invention, the step (2) is a step of drying by drying the meju formed in the step (1) while fermenting at 27 ~ 30 ℃ by a conventional traditional meju drying method.

In addition, in the present invention, step (3) is a step of aging meju by pouring brine, and fermented and dried meju in step (2) by placing it in Onggi and immersing in brine to ripen meju for 40 to 60 days, At this time, the meju, salt and water is characterized in that the mixture is aged in a ratio of 1: 1: 3 to 4. In addition, the brine used at this time is made using salt minus the brine, it is preferable to make the salinity of about 18%.

In addition, in the present invention, the step (4) is a step of preparing and aging the miso, and after mixing and mixing the meju, round hemp powder and fermentation broth mixed in the step (3), and putting them in Onggi to sprinkle with salt , 150-200 days of aging.

In another aspect, the present invention relates to a miso using a round hemp characterized in that it is produced by the above method.

Hereinafter, the present invention will be described in detail with reference to Examples. However, embodiments according to the present invention can be modified in many different forms, the scope of the invention should not be construed as limited to the embodiments described below. The embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

< Example  1> Round horse  Manufacture of powder

After removing the soil and fine roots, and using a washing machine to clean the round hemp, the shell of the round hemp was removed.

Next, after drying for 20 hours at 35 ℃ using a dryer, the round hemp powder was prepared by pulverizing using a grinder.

< Example  2> Preparation of fermentation broth

The fresh round hemp prepared by washing was pulverized using a blender to prepare a juice.

Next, lactic acid bacteria, red pepper bacteria, and yeast were prepared by mixing the mixed bacteria solution 1: 1: 1, respectively.

The fermentation broth was prepared by mixing 100 g of the above-prepared juice, 50 g of mixed bacteria solution, and 10 to 20 g of salt in 1 L of water and fermenting at room temperature (25 ° C.) for 20 days.

< Example  3> Manufacture of Miso

3-1 meju molding

First, after washing the soybeans clean and boiled for 3 to 4 hours, put boiled soybeans in a hard plastic bag, and then round hemp powder (Example 1) and about 5% of the weight of dried beans and dry beans The fermentation broth (Example 2) corresponding to about 4% of the mixture was well mixed and then molded into meju shape.

3-2 Fermentation and drying of meju

The meju made above is dried for 3 days in a well-ventilated place at 27 to 30 ° C., and then the dried meju is laid with a straw while maintaining the temperature at 27 to 30 ° C. and then covered with a straw again. It was fermented for 10-15 days. Next, the fermented meju was dried with straw for the winter and dried in a well-ventilated place, and then the well dried meju was washed with water and completely dried in the sun to prepare miso meju.

3-3 Ripening Meju

Next, after making brine to have a salinity of 18% using the salt minus the brine, put the doenjang meju prepared above in a clean and dried jar, pour the brine into the jar so that the meju immersed 40 ~ Aged for 60 days. At this time, the ratio of meju to salt to water is 1: 1: 3. In addition, the charcoal and red pepper was added to the jar at the time of ripening, while adding minerals, to prevent the decay of salt water and help the growth of beneficial bacteria.

3-4 Preparation of Miso

The aged meju, the round hemp powder and the fermentation broth were evenly mixed and mixed with mashed meju to prepare meju. At this time, aged meju, 3-10% round hemp powder and 3-5% fermentation broth were mixed and mixed with the dried soybeans used in molding the meju.

Next, after slightly spreading the salt on the bottom of the prepared jar, the mixed meju was placed in a jar, and the soybean paste was prepared by sprinkling this salt on the meju to cover the lid and aged for about 4 months.

< Experimental Example  1>

For 20 housewives and 10 males in their 5's and 60's, the sensory evaluation was performed on the doenjang stew boiled using the doenjang of the present invention and general doenjang which were aged under the same conditions. Each satisfaction was 10 points.

Evaluation item General traditional miso Miso of the present invention incense 4 6 color 5 7 depth 4 8 Viscosity 4 8 Comprehensive preference 4.5 7.3

As shown in Table 1, the doenjang of the present invention has a high viscosity due to the round hemp contained in comparison with the conventional doenjang, because of this there is a deep taste, umami taste overall high rating.

Claims (5)

(1) forming the meju by mixing 3 to 10% of the round hemp powder and 3 to 5% of the fermentation broth with respect to the weight of the dried beans when the meju is formed by boiling the dried beans prepared by washing;
(2) drying the meju shaped in the step (1) while fermenting at 27 ~ 30 ℃;
(3) adding the fermented and dried meju in step (2) to Onggi immersed in brine to ripen meju for 40 to 60 days; And
(4) mixed with meju and round hemp powder and fermentation broth aged in step (3), mixed with fermented soy sauce, sprinkled with salt and sealed, and then aged for 150 to 200 days; characterized in that it comprises a; Method of manufacturing doenjang using round hemp. The fermentation broth of step (1) and (4),
Preparing a nectar using fresh round hemp prepared by washing;
Lactic acid bacteria, pepper bacterium and yeast are mixed at a ratio of 1: 1 to prepare a mixed bacteria solution; And
Doenjang using a round hemp, characterized in that it comprises a step; fermented at room temperature for 20 to 25g after mixing the juice 80 ~ 120g, the mixed bacteria solution 40 ~ 60g and salt 10 ~ 20g based on 1L of water; Manufacturing method. The method of claim 1,
In the step (3), meju, salt and water are 1: 1: 3 to 4 in the ratio of producing doenjang using a round hemp characterized in that the mixture is aged. The method of claim 1,
Step (4), the aged meju, doenjang using a round yam, characterized in that mixed and mixed with 3 to 10% round hemp powder and 3 to 5% fermentation broth relative to the weight of dry beans used in forming the meju Manufacturing method. Miso using a round hemp characterized in that it is produced by the method of any one of claims 1 to 4.

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