KR20120098377A - Method of green-lipped mussel gochujang - Google Patents

Abstract

PURPOSE: A producing method of fermented soybeans and fermented soybean paste using green-lipped mussel is provided to offer the new taste to the fermented soybeans and the fermented soybean paste. CONSTITUTION: A producing method of fermented soybeans and fermented soybean paste comprises the following steps: soaking soybeans in water, and boiling; and inserting 2-10wt% of green-lipped mussel powder and a green tea extract containing salt to the boiled soybeans before injecting spawns or with the spawns, and fermenting the mixture. The green tea extract containing the salt is obtained by extracting 10-20g of green tea leaves in 2L of water, and dissolving bay salt in the obtained extract.

Description

Manufacturing method of green lipped mussel miso and Cheonggukjang {Method of green-lipped mussel Gochujang}

The present invention relates to a method for manufacturing green lipped mussel miso and chungkukjang, and to a method for producing our own miso and chungkukjang containing green lipped mussel powder and green tea extract.

Gochujang, Cheonggukjang, Doenjang, Soy sauce, etc. Our traditional Jangjang is welcomed as a dry food.

In general, red pepper paste is made with malt and mixed with meju powder, red pepper powder, and salt together. Soybean paste is soaked in brine for 40 to 60 days and separated.

As an example of the conventional method of containing glutinous red pepper paste, wash the glutinous rice and soak it in water for 12 hours, grind it into powder to make glutinous rice flour, boil water, cool it to about 45 ~ 60 degrees, and then release the malt powder for a while. Squeeze out the sieve by hand and squeeze it out, make malt water, pour only the malt water of malt in a large pot, pour glutinous rice flour finely, and heat it up to 45 degrees to stop heating and leave it as it is. After about 30 minutes, the glutinous rice flour is cut and diluted. When it is heated and boiled, it weakens the fire and boils for about 30 minutes to make about 1/3. Then, pour it into a wide bowl, cool it, add buckwheat flour and red pepper powder to it, and stir it and leave it overnight. The next day, add an appropriate amount of salt and stir evenly. Salt is added more or less depending on the time of soaking red pepper paste. Put about 8 copies of this red pepper paste in a jar and sprinkle with salt on top of it. Cover it with a thin cloth or mesh and cook in the sun.

As a conventional method of making barley red pepper paste, 1. Wash barley rice clean, dry well, and grind in a mill to make powder. 2. Grind malt into powder and add water to make malt. 3. Pour malt water into barley rice powder enough to use grass and stir well. 4. After the rice porridge made in 3 is completely cooled, mix with meju powder, red pepper powder, and salt, and then ferment it with poison to make barley red pepper paste.

The meju used to contain conventional red pepper paste, soybean paste, soy sauce, etc., breaks down the protein to give a delicious taste of amino acids, and malt promotes glycosylation of amylase and decomposes amylopectin of glutinous rice into maltose and dextrin.

Recently, Kochujang has been well received as it was introduced in Japan and the West, and it is attracting attention as the representative food that can be globalized along with kimchi among Korean unique foods. In order for these kochujang to grow and develop as a global food, scientific research on the kochujang itself is important, but developing and commercializing various kochujangs by adding subsidiary ingredients or functional ingredients to enhance the taste of kochujang is also possible. It is important. Therefore, in the traditional kochujang manufacturing method, a variety of auxiliary ingredients are added to develop kochujang with new taste and nutrition.

Patent Registration No. 10-0713778 discloses a method for preparing pumpkin pepper, which is prepared by washing and peeling ripe pumpkin and removing 29 to 30% by weight of chopped pumpkin into a container at 100 ° C. Boil 20 to 35 minutes at a temperature and then boiled for 60 to 70 minutes at 80 to 90 ° C., cooling and drying at room temperature for 24 hours, and the malt water sifted only from 20 to 23% by weight of the malt powder soaked in water. Boil in the process, mix with the dried pumpkin and crushed with a blender to obtain a mixed powder and the mixed powder obtained in the above step into a container boil 30 ~ 40 minutes at a temperature of 100 ℃ or more, 80 ℃ ~ 90 ℃ temperature Boil for 2 to 3 hours and cool at room temperature for 24 hours, add 19 to 20% by weight of red pepper powder to the mixed powder of the container processed in the above 3 steps, stir and add 10 to 11% by weight of buckwheat flour to stir. 15-17% by weight of crude syrup 1 to 5% by weight of the well-added salt mixed and stirred to include a four-step aging 35 to 45 days.

Cheonggukjang can be completed on the shortest date (2 ~ 3 days) among soybean fermented foods, and the essential amino acid, as our traditional food, is recognized as the way to eat soybeans with its unique flavor and nutritionally and economically most effectively. It is rich in vitamin B1, B2, niacin, pantothenic acid and various enzymes, so it has very high digestive absorption rate. It has anti-aging, anti-blood pressure rise effect, cholesterol suppression effect, diabetes suppression effect, anticancer and antiviral effect.

However, the fermentation of Cheonggukjang makes it possible to produce a volatile substance, which in turn causes a bad smell, so it is preferred only to consumers who are familiar with its flavor, so it is not possible to secure a wide consumer base. There was a problem. In addition to the inherent taste and nutrition of Cheonggukjang, the development of Cheonggukjang with new nutrition and taste is called for.

Patent Registration No. 10074395 discloses a method for producing dandelion chungkukjang, which method comprises the steps of: (a) soaking soybeans in water for at least 12 hours; (b) placing dandelion leaves in rice straw and fermenting at least 24 hours at a temperature of 40-50 ° C .; (c) increasing the mixture of soaked soybean of (a) and fermented dandelion leaves of (b) for 5 hours; (d) cooling the cooked mixture, then placing it in a rice straw and fermenting at least 24 hours at a temperature of 45-50 ° C .; (e) aging the fermented mixture at a temperature of 4 ° C. for at least 24 hours; By providing a method of manufacturing a dandelion Cheonggukjang made from the dandelion and the dandelion Cheonggukjang prepared therefrom by mixing with the glutinous rice grass, to remove the unpleasant odor peculiar to the Cheonggukjang while preserving the taste and nutrition as it is By adding physiological and physiological effects, Dandelion Cheonggukjang has been developed to meet the well-being era and improve consumer preference.

Patent No. 100664595 discloses a method of manufacturing a method of manufacturing a health supplement food containing fermented Soybeans contained Seaweed Calcium. The present invention relates to a method of preparing Cheonggukjang supplements containing algae calcium prepared by adding vitamins such as vitamins C and D, which help to maximize the absorption of calcium components of kelp and kelp. In the health supplement food prepared from the mixture of Cheonggukjang made up of ~ 95.0% by weight, 5.0-15.0% by weight of kelp powder, 87.0-93.0% by weight of the Cheonggukjang mixture, 6.0-10.0% by weight of seaweed calcium as a calcium enhancer and 1.0-3.0% by weight of the vitamin Manufactured by the addition of%, this Cheonggukjang is to strengthen the function of calcium in addition to the efficacy of Cheonggukjang, There is an effect of having a function as a calcium reinforcing agent of women after middle age or adolescents who are likely to lack calcium.

Cheonggukjang using shiitake mushrooms and a method of manufacturing the same are disclosed in Patent Registration No. 10-0485885. The present invention is to prepare fermented soybeans by mixing raw shiitake mushrooms and dried shiitake mushroom powder, so that the raw shiitake mushrooms are mixed with soybeans. Raw shiitake mushroom mixing step; Immersion and steaming step of immersing the soybeans passed through the above step in water to increase; Dry shiitake mushroom powder mixing step of mixing the dry shiitake mushroom powder on the soybeans subjected to the above steps; It consists of the inoculation and fermentation step of inoculating Bacillus subtilis in fermented soybean and the fermentation step. The Cheonggukjang provides various aesthetics by relieving the adverse smell of the existing Cheonggukjang with the taste and aroma of shiitake mushrooms. It contributes to increasing the demand and popularization of shiitake mushrooms, and also reduces the fermentation period (48-72 hours) to about half (20-30 hours) of Cheonggukjang, increasing productivity and reducing the invasion of heterologous bacteria during fermentation. It has the effect of producing a product.

As explained above, traditional Korean Jangjang is a healthy food and many people's favorite food, but there are still efforts to improve its nutrition and taste to make our food better. In addition, the development of gochujang and cheonggukjang is added to add new nutrition and flavor.

The present invention provides a manufacturing method of combining green lipped mussels to our traditional doenjang and Cheonggukjang and adding green tea extract salt to make green lipped mussel pepper and green lipped mussel soybean paste containing the ingredients to improve taste and promote joint health. I will.

 In the method of producing red pepper paste, glutinous rice, barley rice, wheat flour, etc. are added to malt, and the porridge is made and heated for 30 minutes or more, and then cooled. In, the green tea mussel powder mixed with 5-20% by weight of meju powder with red pepper powder is poured by kneading green tea extract salt, and then put into a container and made by ripening for about 40 to 60 days. Here, green tea extract salt is used to soak 10 ~ 20g of green tea in 2L of heated water, and then dissolve the natural salt so that the salinity is 30 ~ 100 millet.

Cheonggukjang production method of the present invention in soybeans boiled or boiled in water after adding boiled or steamed seed in the fermentation for about 18 hours, so as to evenly distributed in the beans boiled green tea extract salt and green lipped mussel powder at the same time. Mix it and ferment it. Here, green tea extract salt is used to soak 10 ~ 20g of green tea in 2L of heated water, and then dissolve the natural salt so that the salinity is 30 ~ 100 millet.

Soybean paste manufacturing method of the present invention, soaked malt in hot water to make the malt water, put glutinous rice flour in it, make it like porridge, and boil it, cool it, soak 10 ~ 20g of green tea in 2 liters of heated water, and then dissolve the natural salt. Make the green tea extract salt with 30 to 100 millet of salinity, mix green lipped mussel powder and green tea mussel powder with malt and boil it, cool it, add meju to it, or mix it with meju powder and put it in a jar 40 Aged from 1 to 60 days.

Kochujang, Cheonggukjang, and Doenjang prepared by the method of the present invention are nutrients of green lipped mussel, ie, high quality protein, strong enzymatic activity, large amount of mucopolysaccharides, various vitamin groups, essential minerals, nucleic acids, and particularly rich antioxidant enzymes. (SOD), vitamins A and E as well as B, and nucleic acids (DNA, RNA), chelating zinc, magnesium, chromium, selenium, sulfur, iron, potassium, manganese, etc. Allow yourself to give up naturally.

In addition, these components can keep the joints healthy, and in the case of bad joints there is also a therapeutic effect is a good food for joint health.

In addition, Kochujang, Cheonggukjang, and Doenjang prepared by the method of the present invention have well-known effects on green tea, that is, anti-cancer effect, anti-aging effect, hypertension and atherosclerosis prevention, constitution improvement effect, diabetes inhibitory effect, heavy metal, etc. It has detoxification effect, anti-obesity effect, bactericidal effect of O-157, prevention of tooth decay and bad breath removal effect, skin beauty effect, fatigue recovery effect, constipation treatment effect, and asthma prevention.

Therefore, if you eat gochujang, doenjang, cheonggukjang prepared by the manufacturing method of the present invention in everyday life, health is improved, and even weak chronic diseases have an effect of improving symptoms.

In the present invention, green lipped mussel powder and green tea extract salt, which is soaked with green tea, are used in the preparation method of red pepper paste and cheonggukjang.

Common mussel shells are black. But mussels that grow in New Zealand's pristine waters have a greenish green color in the snout of their shells. So it is called green lipped mussel. This green lipped mussel is not only different in its shell color, but also in its mussel composition. It contains antioxidants that prevent aging and anti-inflammatory properties that prevent inflammation, because they live on plankton, which can withstand the strong ultraviolet rays of New Zealand's oceans.

Green Lipped Mussel Extract contains high quality protein, low fat, strong enzyme activity, large amount of mucopolysaccharides, various vitamin groups, essential minerals, nucleic acids, etc. Especially the rich antioxidant enzymes (SOD) are free radicals and other oxidizing substances. It protects the body from humans, and abundant amounts of Glycosaminoglycans (about 20% of green mussel concentrates) (in dry condition) are used to bind and bind numerous cells to the body by binding to proteins, and also vitamins. It is not only A, E, but also B, and a source of nucleic acid (DNA, RNA). In addition, due to the various minerals ingested from seawater as mussels grow, it contains fine chelates, but essential chelates such as zinc, magnesium, chromium, selenium, sulfur, iron, potassium, and manganese.

Green lipped mussels have been shown to be effective in treating arthritis. 54 patients who visited 8 hospitals, including Seoul National University Hospital, analyzed the effectiveness and safety of extracts of green lipped mussels in patients with knee and hip arthritis. It is known to improve.

Green lipped mussel powder is prepared by extraction methods known to those skilled in the art. E.g,

Live mussels are washed, lyophilized and lyophilized green lipped mussels into powder.

Green tea, which is well known to us, has anti-cancer effect, anti-aging effect, hypertension and arteriosclerosis prevention, constitution improvement effect, anti-diabetic effect, detoxification effect of heavy metals, anti-obesity effect, bactericidal effect of O-157, prevention of tooth decay and bad breath removal effect It is known to be a natural food that is beneficial to the human body such as skin beauty effect, fatigue recovery effect, constipation treatment effect and asthma prevention.

More specifically, green tea is not only rich in polyphenols (EGCg), which is a carcinogen, but also chlorophyll and fibrin have been shown to be effective as cancer preventive agents because of mutation inhibitory effects. Since it inhibits the production of accelerated lipid peroxide, there is an excellent effect of inhibiting aging compared to tocopherol. The catechins, vitamin C, and chlorophyll, which are rich in green tea, reduce cholesterol and blood pressure, and are effective in preventing adult diseases such as hypertension and arteriosclerosis. Green tea contains a lot of minerals to prevent acidification due to the intake of high-calorie foods, which has the effect of changing to an alkaline constitution after long-term drinking. Polysaccharides in green tea (Poiysaccharides) is very effective in lowering blood sugar, so using green tea is excellent for preventing diabetes. The catechin component in green tea has a strong binding property to heavy metals and nicotine, so it is not absorbed by the intestines or lungs and is released into the body. Green tea has the effect of degrading glycogen accumulated in the body due to excessive intake of food, and has the effect of reducing weight by promoting metabolism. The results of a study by a research team at the Japanese School of Medicine, Showa University, found that green tea also kills Escherichia coli O-157.

In the present invention, it is mixed with meju powder using a powder made of green lipped mussel and green tea extract salt dissolved in salted green tea. By doing so, the green tea mussels remove the fishy salt from the green tea mussels, and the various effects of green lipped mussel and the efficacy of green tea are combined to be a good health food.

Example 1 Preparation of Kochujang

Material Preparation Steps:

Make meju with soybeans and dry it, and then grind it to make meju powder.

2 Doe of glutinous rice is soaked in water and crushed to make glutinous rice flour.

Dry and crush 10 red peppers to make red pepper powder.

Green Lipped Mussel Powder prepares New Zealand green lipped mussel powder.

Take 10 ~ 20g of green tea in 2L of hot water, dry it with green tea, make green tea extract (liquid), dissolve the natural salt in it, sink the impurities, and collect the clean water of the stomach to make salt of 3 ~ 10% (30 ~ 100 per mill) Make green tea extract salt.

Loosen the powder made of glutinous rice 2 doen in 7 Doe of water with malt, and make it like a thin porridge, and then heat it and keep it for about 40 to 50 degrees for 30 minutes.

Mix 2 dome with meju powder and 10 roots of red pepper powder, add green salted mussel powder with 5-20% by weight of meju powder, pour green tea salt and knead thickly.

This kneaded into a container and aged 40 to 60 days to become green lipped mussel pepper paste.

Example 2 Method of Making Green Lipped Mussel Soup

Soak 10 ~ 20g green tea in 2L of hot water to make green tea extract (liquid), and dissolve the natural salt so that the salt becomes 30 ~ 100 millet, so that the impurities subside and make the clean green tea extract salt on the stomach.

When it is difficult to obtain clean rice straw, you can use the existing delicious Cheonggukjang as a spawn. Put a spoonful of water (80 ℃) in a cup of hot water sterilized for use as a spawn solution and add a small amount of Cheonggukjang with sterilized chopsticks (0.5g). Stir well to make a spawn solution.

If possible, prepare a medium bean, wash it well, and soak in three times the amount of water for 15 to 18 hours. Different absorptions at soaking time depend on soybean varieties, storage period and water temperature. Immersion time generally performed is 0 ~ 5 ℃ 24 ~ 38 hours in winter, 10 ~ 16hours in summer 18 ~ 25 ℃, and 16 ~ 24hours in 10 ~ 16 ℃ in spring and autumn.

Put the soy beans in water and boil them for about 3 hours or steam them in shiru.

When soybean is added, the carbohydrates contained in it are hydrolyzed to some extent, so that the amount of reducing sugar is increased, but other amounts are reduced, which reduces the total content. Protein is thermally denatured, so the amount of water-soluble nitrogen decreases to less than 20% of the total nitrogen, but recovers again when fermenting Chungkookjang. In addition, the amount of free amino acid is also increased by 10% than that contained in soybeans.

Sprinkle a small amount of spawn solution (about 500g of raw beans and about 1% of spawn solution) when the beans are still hot (60 ~ 70 ℃) and mix well with a clean spoon. The green tea extract salt and green lipped mussel powder are evenly distributed in steamed beans. The green tea extract salt and green lipped mussel powder should be 1 to 15% by weight relative to the beans, respectively.

Soybeans mixed with Chonggukjang spawn, green lipped mussel powder, green tea extract salt, and spawn solution are kept at a temperature of about 40 ℃ and fermented for 3 hours for 10 hours. But look at the gin and the smell to determine the end of fermentation.

After fermentation, use a wooden spatula to mix evenly, add to the mortar and add seasonings (salt, garlic, and red pepper powder).

Example 3: Green Lipped Mussel Pepper Preparation Method.

Knead glutinous rice flour and boil in boiling water.

Boil dried glutinous rice in water to make thick glutinous rice porridge.

Malt is made by pouring malt into hot water.

Soak 10 ~ 20g green tea in 2L of heated water and dissolve the natural salt to make the salt 30 ~ 100 millet to make green tea extract salt.

Glutinous rice porridge, red pepper powder, green lipped mussel powder, and green tea extract salt are boiled and then cooled.

Add meju powder and mix evenly. In other words, make red pepper paste according to the conventional method of making red pepper paste, but when mixing red pepper powder with the ingredients, the amount of green lipped mussel powder and green tea extract salt is added in an amount of 5 to 20% of red pepper powder.

Put this soybean paste in a jar and ripen for 40 to 60 days.

Example 4 Green Lipped Mussel Miso Method.

Knead glutinous rice flour and boil in boiling water.

Boil dried glutinous rice in water to make thick glutinous rice porridge.

Malt is made by pouring malt into hot water.

Soak 10 ~ 20g green tea in 2L of heated water and dissolve the natural salt to make the salt 30 ~ 100 millet to make green tea extract salt.

Glutinous rice porridge, green lipped mussel powder, and green tea extract salt are mixed with malt and boiled and cooled.

Add meju powder and mix evenly. In other words, make a doenjang according to the conventional method of making doenjang, and add green tea mussel powder and green tea extract salt in an amount of 2 to 10% by weight of meju powder.

Put the soybean paste in a jar and ripen for 40 to 60 days.

Fifth Example: Method of Making Miso

Put meju in brine and store it for about 40 days,

Separate the soy sauce brine and meju,

Meju and malt We boil glutinous rice powder in water, boil it, cool it, boil 10 ~ 20g of green tea in 2 liters of heated water, and dissolve the natural salt so that the salinity is 30 ~ 100 permeable so that the green tea extract salt and green lipped mussel powder 2 to 10% by weight of the meju, mix them and put them in a container and ripen for about 40 to 60 days to become a delicious miso.

Claims (3)

In the soybean soup manufacturing method of soaking soybeans in water, boiled or steamed, and then, put the spawn seed and fermented at a constant temperature,
Before adding the spawn to the boiled beans, or at the same time as the spawn, mix 2 ~ 10% by weight of green lipped mussel powder and green tea extract salt so that it is evenly distributed in the boiled beans, and then fermented. How to prepare mussels The method according to claim 1,
The green tea extract salt is a green lipped mussel Cheonggukjang production method characterized by soaking about 10 ~ 20g of green tea in 2 liters of heated water and dissolving the natural salt so that the salinity of 30 ~ 100 permeal. In the miso manufacturing method,
Soak malt in hot water to make malt, add powdered sesame to it, make it like porridge, and boil.
Soak 10 ~ 20g of green tea in 2L of heated water and dissolve the natural salt to make salt of 30 ~ 100 millet to make green tea extract salt.
After mixing green lipped mussel powder and green tea extract salt with malt oil, boil and cool,
Add green lipped mussel powder and green tea extract salt and meju or meju powder that are 10 to 50 times higher
Green lipped mussel miso production method characterized by aging 40 to 60 days.