KR20120095233A - Soy sauce or bean paste containing melanian snaill and manufacturing thereof - Google Patents

Abstract

PURPOSE: Fermented paste containing a melanian snail extract, and a producing method thereof are provided to effectively remove the fishy smell of melanian snail. CONSTITUTION: A producing method of fermented paste containing a melanian snail extract comprises the following steps: inserting yellow soil and water into a container, and precipitating the yellow soil for 3-4 days to obtain yellow soil water(S1); washing soybean and melanian snail using the yellow soil water(S2); mixing 5 parts of washed melanian snail by weight and 50-70 parts of boiling water or yellow soil water by weight, and boiling the melanian snail for 1-3 hours to obtain a melanian snail extract(S3); boiling the soybean using the melanian snail extract for 6-10 hours(S4); pounding the boiled soybean to obtain soybean blocks(S5); drying the soybean blocks for 10-15 days at 15-20 deg C, and aging the dried soybean blocks for 20-25 days at 25-30 deg C(S6, S7); washing the aged soybean blocks with the yellow soil water, dipping the soybean blocks in salt water, and aging the mixture for 40-50 days to obtain soy sauce(S8); and crushing the soybean blocks, and mixing the crushed soybean with red pepper seed powder and steamed soybean to obtain fermented soybean paste(S9).

Description

Soy sauce containing kohlrabi extract and its manufacturing method {SOY SAUCE OR BEAN PASTE CONTAINING MELANIAN SNAILl AND MANUFACTURING THEREOF}

The present invention relates to a Jangsu comprising a grain extract and a method for producing the same, and more particularly, to an ingestible natural ingredient contained in the active ingredient and Jijangsu of the grains, and to the harmful ingredients, including It relates to a manufacturing method.

As various research results show that various fermentation products fermented by microorganisms have physiologically active functions, traditional Korean berries are emerging as health foods. Meju is used as a liquor and ingredient of traditional jang, and is usually made after cooking beans, barley, rice, etc., and is one of the indispensable foods of Koreans.

However, in addition to the slightly different uses of commercialized and conventionally produced soybeans, the taste of the soybeans produced by local manufacturing methods does not satisfy the needs of consumers compared to the commercialized products. There is a situation.

Therefore, studies on the standardization of soy sauce, such as conventional miso, soy sauce, and red pepper paste, and researches for preparing miso by adding various subsidiary materials such as shiitake mushrooms, green tea, seaweed, pine nuts, lacquer, rice straw, eoseongcho, and herbs.

On the other hand, Melanian snail is a freshwater plaque belonging to the mollusk celiac family, which removes fever, eye redness and jaundice and promotes diuresis, eliminating toxins in the body, and eliminating edema, liver and kidneys. It is known to be very beneficial to get rid of stomach and urine, get rid of stomach pain and indigestion, and relieve heat poisoning and thirst.

In addition, it is good for headache, dizziness, and anemia by clearing blood. It is also a special, cool and light low-calorie food for skin care and gastrointestinal diseases.

When you cook the kernels, the broth becomes bluish, which is known to have abundant mineral form of hemoglobin in the blood, which is known to have a special effect on the liver of humans. It is known to contain a large amount of calcium and hemoglobin necessary for oxygen supply to each cell of the body to prevent insomnia and to prevent osteoporosis by relieving insomnia, smoothing neurotransmission function and muscle movement.

However, the above-mentioned beneficial snare is used only in some limited foods such as soup, radish, porridge, or health supplement food, and is rarely used in soy sauce, miso, etc. that people eat every day.

Even in the case of doenjang using some grains, there is no clear standard for the manufacturing method, and there is a problem in that the method of preparing soy sauce is different from each other and cannot be universally used, and the palatability is also low.

In the case of making miso by directly mixing the extracts of the kernels with meju, it was necessary to add spices or herbs to eliminate the vivid taste of the kernels. In addition, if the amount of spices or herbs is increased, there is a certain effect on the removal of the smell of the snare, there is a problem that the smell of spices or herbs is intensified and the taste, flavor and palatability of the miso may drop.

In addition, as the amount of additives mixed with the grains increases, the manufacturing cost of miso, such as miso, increases significantly, leading to a decrease in purchasing power of general consumers.

Therefore, the present invention has been made to solve the above problems, an object of the present invention is to eat the active ingredient and natural minerals of the grains, and Jangju containing the extracts of the grains that can be purified to the maximum harmful ingredients and its It is to provide a manufacturing method.

It is also an object of the present invention to provide a Jangjang and a method for producing the same, which contains a sesame extract that improves the palatability for the fungus by effectively removing the fishy smell of the snare that is a disadvantage of the conventional food using a snare.

In addition, it is an object of the present invention to provide a simple and economical soybean extract and a method for producing the soybean extract so as to use as a more universal food ingredients used in limited food only.

In order to achieve the above object, the enteric acid and the preparation method comprising the extract according to the present invention, after putting ocher and water in a container and then mixing the ocher for 3 to 4 days, the jijangsu on the precipitated ocher Separating the first step; A second step of washing soybeans and kernels with jizo water; A third step of preparing the snare extract by putting the washed snares in boiling water or jijangsu for 1 to 3 hours; A fourth step of putting the washed soybeans in the kernel extract and boiled for 6-10 hours; A fifth step of squeezing the boiled beans into mejuttle to prepare meju; A sixth step of drying the meju; And a seventh step of aging the dried meju.

In addition, the third step in the Jangjang containing the extract of the present invention and the method of producing the same according to the present invention is characterized in that 5 parts by weight of washed kernels are boiled with 50 to 70 parts by weight of boiling water.

In addition, the sixth step in the Jangju containing a grain extract of the present invention and a manufacturing method thereof is characterized in that the meju is dried for 10 to 15 days at 15 ~ 20 ℃.

In addition, the seventh step in the Jangju containing the extract of the present invention and its manufacturing method is characterized in that the dried meju aged at 25 ~ 30 ℃ for 20 to 25 days.

In addition, the Jangju containing a grain extract of the present invention and a method of manufacturing the same after washing the aged meju after the seventh step with Jijangsu, immersed in salt water of 19 ~ 21% salinity, aged for 40-50 days soy sauce It characterized in that it further comprises an eighth step of manufacturing.

In addition, the Jangju and the method of manufacturing the same containing the extract of the kernel of the present invention is characterized in that it further comprises a ninth step of preparing a miso by pulverizing and then mixing with red pepper seed powder and boiled soybeans after passing the meju through the eighth step. do.

According to the present invention and the method for producing the kohlrabi according to the present invention having the configuration as described above can eat the natural mineral contained in the active ingredient and Jijangsu of the kernel, there is an effect to purify the harmful components as much as possible.

In addition, according to the present invention and the preparation method of the kohlrabi containing the kohlrabi extract according to the present invention, it is effective to effectively remove the fishy smell of the kohlrabi to improve palatability for the kohljang.

In addition, according to the present invention and the method for producing the kohlrabi containing the kohlrabi extract according to the present invention, the snug may be used as a more common food material, and there is an effect that can be produced simply and economically.

1 is a process chart showing the Jangjang and its preparation method comprising a snare extract according to the present invention.

Hereinafter, a preferred embodiment of the present invention will be described in more detail.

1 is a process chart showing the enteric meat and the manufacturing method comprising the extract according to the present invention, after putting the ocher and water in the container as shown in the mixture and then precipitate the ocher for 3-4 days, the precipitated A first step (S1) for separating the jijangsu on the top of the ocher layer; A second step (S2) of washing the beans and the kernels with the Jijangsu, respectively; A third step (S3) of adding the washed snares to boiling water or jijangsu for boiling for 1 to 3 hours to prepare a snare extract; A fourth step (S4) of putting the washed beans into the kernel extract and boiling for 6 to 10 hours; A fifth step (S5) of squeezing the boiled beans into a meju bottle to prepare meju; A sixth step (S6) of drying the meju; And a seventh step S7 of aging the dried meju.

Hereinafter will be described in detail for each step of the Jangjang and its manufacturing method comprising the extract according to the present invention.

Jangjang according to the present invention includes soy sauce, miso, red pepper paste and cheonggukjang.

In the first step (S1) according to the present invention, after putting ocher and water in a container such as a jar made in a traditional manner, and then mixing the ocher for 3 to 4 days, and separates the jijangsu on the precipitated ocher layer.

Jiji water in the first step (S1) is water extracted by filtering the loess using the adsorptive properties of the minerals in the loess, excellent ion exchange and excellent water purification effect. Jijangsu contains a lot of minerals and calcium, potassium, magnesium, sodium, and iron, which are beneficial to the human body. It is not only a living mineral water but also has excellent detoxification effects. It also detoxifies various pesticides, heavy metals and impurities. Eliminates toxic substances caused by metabolism.

According to the agreement, Jijangsu is called water of life. There are poisonous mushrooms in the mountains, and if you eat them without knowing them, you will surely risk your life. Also, eating a shiitake mushroom can cause you to laugh and die. At this time, you should only drink this water, not other medicines. It is also said to be effective for colds, neuralgia and arthritis.

Method for preparing and separating jijangsu of the present invention, first, to prepare a jar prepared in a traditional manner, and filled with clean water filled with a day to remove various wastes permeated inside the jar. Prepare the loess in a sunny place and fill it with the volume of 1/5 to 1/4 of the jar, fill the remaining space with clean water, and stir well so that the loess and water mix well. If you close the jar and wait 3-4 days, the water on the top of the settled ocher becomes a hindrance.

In the process of separating the precipitated ocher and jijangsu, the jijangsu can be separated using a container such as gourd. However, it is inconvenient to use gourd, etc. in the case of treating a large amount of jijangsu, and the yellow soil precipitated at the bottom may be mixed with jijangsu.

Therefore, it is preferable to make and use a container (jar) in which the jijangsu outlet is formed at a side that is 1/4 to 1/3 of the height of the container (jar) so that the clear jijangsu at the top can be more easily obtained.

In order to further improve the detoxification effect on the toxic substance of Jijangsu of the present invention, it is preferable to use a jar of a traditional method which is harmless to the human body and excellent in breathability than using a synthetic resin container or a metal container.

In the second step (S2) according to the present invention is to wash the beans and snares with the jijangsu respectively.

As described above, jijangsu is excellent in purifying toxins, pesticides or impurities harmful to the human body, so the washing of soybeans and kernels as raw materials of meju is made of jijosu.

Soy washing may also include removing impurities and soaking the beans in jijangsu.

Jijangsu contains various minerals and calcium carbonate, potassium, magnesium, sodium, and iron, which are beneficial to the human body, so that soybeans can absorb beneficial minerals from the process called Jijisu.

The soybeans are called 7-8 hours in summer, 8-10 hours in spring and autumn, and 12-20 hours in winter.

In order to wash the snare, it is preferable to immerse the snare in jijangsu for 2-3 hours to extract foreign substances, and then rinse with clean jijisu for 2-3 times. In order to remove the foreign matter for more than 3 hours to remove the foreign matter can be removed to 2 to 3 hours because the effective ingredient or active ingredient contained in the kernel itself.

The third step (S3) according to the present invention is to put the washed snares in boiling water or jijangsu boiled for 1 to 3 hours to prepare a snare extract. In other words, the snare extract is extracted by the hot water extraction method, and the solvent may be water, jijangsu or water + jijangsu.

If the time to boil the snare is less than 1 hour, the extraction of the active ingredient of the snare is insufficient. If it exceeds 3 hours, the fishy smell of the snare may increase. 1 to 3 hours are preferable.

In addition, it is preferable to boil 5 parts by weight of washed kernels with 50 to 70 parts by weight of boiling water or jijangsu. This means that when the amount of water or jijang is less than 50 parts by weight with respect to 5 parts by weight of the kernels, the amount of the kernels may be relatively high, and if the amount is higher than 70 parts by weight, the concentration of the extract of the kernels may be too diluted. Because.

After making the extract of the kernel, the boiled kernels can be picked up and used as a food for other shells.

The fourth step (S4) according to the present invention is to put the washed soybeans in the kernel extract and boil for 6 to 10 hours. Boiling for less than 6 hours is less absorbed by the extract of the kernel, the formation of meju may not be smooth, and boiling for more than 10 hours may denature the protein of the soybean is preferably 6 to 10 hours.

The fifth step (S5) according to the present invention is to brew boiled soybeans into a mejuttle to prepare meju. First, boil the beans at 35 ~ 45 ℃, grind them finely with a grinder or mortar and add them to the mejuttle. A predetermined pressure is applied to the meju to make it into a meju form, and a vent hole may be drilled using chopsticks or the like.

On the other hand, boiled soybeans can be inoculated and fermented in the final state in the cooling state to reduce the ripening time. In the case of general modified meju, 0.5 to 2.0 parts by weight of 100 parts by weight of boiled beans are inoculated.

However, since the ripening time is too short to feel the taste and aroma of the traditional method, it is preferable to inoculate 0.1 to 0.3 parts by weight with respect to 100 parts by weight of boiled soybeans while maintaining the taste of traditional meju while at the same time promoting the aging to some extent.

The sixth step (S6) according to the present invention is to dry the meju, specifically, it is preferable to remove the moisture on the surface of the meju by drying the meju for 10 to 15 days at 15-20 ℃ in a well ventilated place .

The seventh step (S7) according to the present invention is to mature the dried meju, specifically, to provide a temperature, humidity and other environments that fermented microorganisms generated or inoculated in meju can be cultured in an optimal environment.

In addition, it is preferable to mature the dried meju to 20 to 25 days at 25 ~ 30 ℃ temperature. If the fermentation is less than 20 days at a temperature of less than 25 ℃, the fermentation of microorganisms are not active enough to ripen, and when aged more than 25 days at temperatures above 30 ℃, unwanted microorganisms occur, Because it can breed. Humidity at maturation is good for the growth of microorganisms, it is beneficial to keep the humidity at 70-90%.

In the eighth step S8 according to the present invention, first, the aged meju, which has undergone the seventh step, is washed with the Jijangsu. This is because, by washing with Jijangsu as described above, Jijangsu can perform an excellent purifying action and absorb components beneficial to the human body, such as natural minerals contained in Jijisu, from aged meju.

After washing, the salt is also immersed in 15 to 25%, preferably 19 to 21% of brine, and aged for 40 to 50 days to prepare soy sauce.

If the brine is less than 15% of the soy sauce prepared so thin that you can not feel the rich taste of soy sauce, if it exceeds 25% may rather harm the taste of soy sauce.

The ninth step (S9) according to the present invention is to take out the aged meju after the eighth step, and then pulverize to mix with red pepper seed powder and boiled beans to produce miso.

The amount of red pepper seed powder and boiled beans to be mixed may be appropriately added and subtracted during the manufacturing process to realize the taste of various miso.

Additionally, one or more of the extracts of the group consisting of sol, cypress, chrysanthemum, orange, sandalwood, rosemary, chamomile, lavender and yukari can be added together with red pepper seed powder and boiled beans.

This is to reflect the fact that the taste of consumers in recent years is becoming more and more varied, the amount of the additive is added to the limit so as not to harm the inherent taste of doenjang, preferably 0.01 to 0.1% based on the total miso weight produced. .

Such additives can be obtained using conventional hydrothermal extraction methods. The extract is not particularly limited, whether in powder or liquid form.

It will be described below in detail through a preferred embodiment of the present invention.

Example  1. Manufacturing of Meju

(1) Manufacture of Jijangsu-Prepared the traditional Onggi jar, soaked clean water for 24 hours and discarded the water.

The loess was prepared in a sunny place near the village of Dun-yul-gu, Chungbuk, and filled to 1/4 of the jar volume, and the rest was filled with clean water.

Stir the loess to mix well with water, close the lid and wait for 3 days, then separate only the clean water (jijangsu) on the ocher layer.

(2) Washing of Soybeans-8kg of soybeans and 5kg of harvested kernels were washed clean with Jijangsu, and soybeans were soaked for 7 hours in clean Jijangsu.

(3) Preparation of snare extract-A snare extract was prepared by boiling 5 kg of snares washed with Jijosu in 60 liters of boiling water for 2 hours.

(4) Boil the beans-After the boiled kernels were removed, put 8kg of washed beans and boiled for 8 hours.

(5) Preparation and drying of meju-Boiled soybeans were steamed and put in mejuttle and pressed to form meju, and meju was dried at a temperature of 17 ° C for about 13 days.

(6) aging of meju-The surface of dried meju was aged for 23 days at a temperature of 27 ~ 28 ℃.

Example  2. Manufacture of Soy Sauce

The aged meju of Example 1 was washed with Jizo water, immersed in a jar, and placed in brine at 20% salt. Charcoal, jujube, pepper and sesame were put thereon, and aged for 45 days to prepare soy sauce.

Example  3. Manufacture of miso

The meju in the soy sauce of Example 2 was taken out, and the meju was pulverized to prepare miso by mixing red pepper seed powder and boiled beans.

Experimental Example . Sensory Evaluation of Soy Sauce and Doenjang

The taste and aroma of soy sauce and soybean paste prepared by Examples 2 and 3 and commercially available soy sauce and soybean paste of A company and B company were evaluated by a nine-point scale method (1: very bad, 9: very good). We evaluated the number of people who chose soy sauce and miso (purchase degree).

The sensory evaluation was carried out for 40 people in Goesan-gun, Chungbuk, and the results are shown in Table 1.

division A company soy sauce Company B soy sauce Soy sauce of Example 2 A company miso Company B miso Miso of Example 3 flavor 7.4 7.3 8.1 7.6 7.3 8.2 incense 7.5 7.8 7.9 7.7 7.1 7.6 Purchases 7 8 25 9 5 26

As shown in Table 1, it was confirmed that the soy sauce and soybean paste of Examples 2 and 3 have a better taste and aroma than commercially available soy sauce and soybean paste.

Therefore, it can be confirmed that the soy sauce and miso of Examples 2 and 3 are much higher than the soy sauce and miso sold in the market.

The present invention described above is merely illustrative, and those skilled in the art will appreciate that various modifications and equivalent other embodiments are possible therefrom. Therefore, it is to be understood that the present invention is not limited to the above-described embodiments. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims. It is also to be understood that the invention includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention as defined by the appended claims.

Claims (7)

Putting the ocher and water into a container, and then mixing the ocher for 3-4 days, and separating the jijangsu on the precipitated ocher;
A second step of washing the beans and the kernels with the jijangsu;
A third step of preparing the kernel extract by boiling the washed kernels in boiling water or jijangsu for 1 to 3 hours;
A fourth step of putting the washed beans into the kernel extract and boiled for 6 to 10 hours;
A fifth step of preparing the meju by squeezing the boiled beans into a meju bottle;
A sixth step of drying the meju; And
A seventh step of aging the dried meju;
A method of producing Jangjang comprising the extract of the grains, characterized in that it comprises a. The method of claim 1,
The third step is a method for producing enteric soybean paste, characterized in that 5 parts by weight of the washed kernels boiled with 50 to 70 parts by weight of boiling water. The method of claim 1,
The sixth step is a method for producing Jangju containing the extract of the grains, characterized in that the meju is dried for 10 to 15 days at 15 ~ 20 ℃. The method of claim 1,
The seventh step is a method for producing Jangjang, which comprises the harvested melon extract, wherein the dried meju is aged at 25-30 ° C. for 20-25 days. The method according to any one of claims 1 to 4,
After washing the aged meju after the seventh step with the Jijangsu, immersed in salt water of 19 ~ 21% salinity, and aged for 40 to 50 days further comprising the eighth step of producing soy sauce A method for preparing enteric foods comprising the extract of the kernel. The method of claim 5,
After extracting the meju through the eighth step, pulverized and mixed with red pepper seed powder and boiled soybeans to prepare miso, the method of producing a longevity comprising a extract of the grains, characterized in that it further comprises a ninth step. Claims 1 to 6, including a grain extract, characterized in that produced by any one of the manufacturing method.

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