KR20120128509A - The method and system for making low-salted Bean Paste. - Google Patents

Abstract

PURPOSE: A producing method of system for low salinity fermented soybean paste is provided to secure the original taste and functionality of the fermented soybean paste. CONSTITUTION: A producing method for low salinity fermented soybean paste comprises the following steps: adding salt water to fermented soybean blocks to obtain high fermented soybean paste(103); mixing the high salinity fermented soybean paste with sterilized soybean powder(105); and fermenting the mixture. The salinity of the fermented soybean paste is controlled by the insertion amount of the soybean powder. Roasted powder of grains selected from glutinous rice, non-glutinous rice, barley, what, mung beans, or sesame is inserted into the mixture before the fermenting process. [Reference numerals] (101) Fermented soybean blocks; (102) Salt water; (103) First fermenting and aging unit; (104) Fermented soybean mixture; (105) Fermented soybean mixture; (106) Soybeans; (107) Roasting unit; (108) Crushing unit; (109) Soybean powder; (110) Fermented soybean paste; (111) Soy sauce; (112) Mixer; (113) Second fermenting and aging unit; (114) Low salinity fermented soybean paste

Description

Low salt soybean paste manufacturing method and system {The method and system for making low-salted Bean Paste.}

The present invention relates to a method for preparing low salted miso by arbitrarily reducing the salt content in Korean traditional miso.

More specifically, in the traditional manufacturing method, if the amount of salt is physically reduced, there is a problem that rancidity occurs during fermentation or various germs are bred. After coarse, when soy sauce is separated, the soy sauce is mixed with the soybean-derived fermented soybean powder mixed with high-temperature sterilized soybeans to prepare fermented soybeans by fermentation and fermentation in the second stage. According to the present invention provides a low-salt miso manufacturing technology that arbitrarily adjusts the salinity of miso.

Traditional soybean paste is a traditional fermented food that is fermented in salt or brine and fermented for 3-6 months. Due to the action of various enzymes derived from meju during fermentation, soybean protein is amino acid, carbohydrate is sugar, and lipid is It is broken down into fatty acids. In addition, alcohol and organic acids are produced by the microorganisms that breed these decomposition products as nutrients.

In addition, these components interact with each other to generate various volatile odor components, which are inherent in doenjang.

Such doenjang has been reported to have various functionalities such as antioxidant and anticancer effects by various actions exhibited by isofurabons and polyphenolone components contained in soybean.

As a characteristic of conventional doenjang, it is fermentatively matured by natural fermentation method, so that it is too salty (20-25%) due to rotting if salt is low.

High intake of salt has been reported to affect the development of hypertension, stroke, gastric cancer, etc. Research is needed to reduce the high salt salinity products.

The salt of sodium chloride (Nacl) is a salty seasoning and an important ingredient that keeps the body parallel to acid so that the fluid is alkaline.

However, the sodium component of salt is known to increase the blood pressure of the human body when excessively ingested to cause heart disease, increase the risk of stroke and increase the incidence of gastric cancer.

For Americans, the average daily salt intake is 8g, the Japanese 12g, and Koreans 20-25g. In Korea, the most common sources of salt consumption are kimchi, doenjang and ramen.

Due to the above problems, the manufacturing method of doenjang that uses less salt has been steadily studied. The existing technique was a method of mixing artificial preservatives, natural preservatives or ethanol instead of adding less salt. There is a problem of sterilization of high-quality strains for fermentation of the fermentation.

Looking at the prior art of manufacturing low-salt miso, after crushing meju in Korean Patent Registration No. 10-0869407, announced for 20 to 40 hours at 20-25, and aged for 5-8 days by adding salt, sake and red pepper seed powder A method of preparing low-salt miso and storing it at low temperature (0-3) was disclosed. In Korean Patent Registration No. 10-0297264, a method of making miso by mixing green tea extract in Meju was disclosed. 10-0479702 discloses a method for suppressing the decay of enteric meat by adding chitosan and mustard mixture.

Traditionally, the method of making doenjang is usually made from soybeans in November to December, dried for 2 to 3 days, and then placed on a straw straw.

The principle that meju is made is that various microorganisms naturally enter and develop from rice straw or air during storage of meju lumps. Protease and starch, which are able to decompose soybean components, Microbes that secrete amylase and give the liver a unique taste and aroma will multiply.

30 ~ 40 days after the meju drifts, when the meju is good at it, split the meju, dry it in the sun and put it in the poisoned water. The ratio of soybeans to water and salt is 1: 4: 0.8. At the top, red charcoal and charcoal dried red peppers are roasted and roasted in jujube to remove impurities and odors, according to the rule of thumb that removes impurities and odors. After 60 to 70 days, take out the meju, sprinkle the salt evenly and squeeze it out. Be careful not to let rain water enter, and then simmer the meju for about a year while sealing it with a mesh and soaking in the sun.

Improved doenjang is a recipe that focuses on miso without making soy sauce. Make meju the size of a fist in the same way as the conventional way. Pour the salted water just enough to cover the meju and cover it for a month. Prepare another poison and transfer this meju to it. Sprinkle it with salt, seal it with a mesh, and soak it in the sun to cook.

The eclectic miso can be used to soak soy sauce and soybean paste because it contains soy sauce and soy sauce. Thickly ground meju is pre-sealed in salted water, and soy sauce is mixed with the remaining meju flakes.

Conventional miso prepared as described above has a problem in that hygiene and merchandise are inferior due to surface browning, gas generation, and mold when circulating miso.

This is because microorganisms and enzymes are circulated alive because they are not easy to sterilize. In order to prevent or improve this phenomenon, a large number of developed products are distributed in the form of dried miso, powdered miso, and low salted miso, but due to low salinity, there is a difficulty in securing sensory properties and preservation due to changes in the distribution of microorganisms during fermentation. There is a problem in industrial applications.

In addition, exports are restricted due to the unique odor of miso, and new functional supplements are required to reduce odor and help health promotion by using functional natural ingredients.

Doenjang is generally made of meju, which fermented soybean by various bacteria such as mold or bacteria as a main raw material, and various strains are fermented into soybeans during fermentation.

In addition, fermented doenjang continues to be in circulation during the distribution period. During the fermentation proceeding unnecessarily, a film is formed by yeast, gas is generated, and acidity is rapidly increased due to continuous growth of lactic acid bacteria, so that acidity is formed. Due to the problem that sour taste is formed in the aging step of the miso.

As described above, if the salt content is reduced in the miso, miscellaneous bacteria multiply and the miso is decayed or sour is caused to reduce the value of the product.

     In order to solve the above problems, a method of adding a chemical preservative or adding a mixture of green tea extract or mustard as a natural fungicide to meju has been disclosed.However, such a method is effective because it sterilizes even high-quality strains or prevents fermentation together. Not only do not prepare miso, but also there is a limit that the manufacturer can not arbitrarily adjust the concentration of salt.

     Accordingly, an object of the present invention is to provide a technique for preparing low-salt miso while maintaining the taste and functionality of miso while maintaining the process of floating meju and making miso in the conventional method.

In order to solve the above problems, the present invention comprises a low-salt miso manufacturing step in two steps. In other words, the first step is to prepare our miso using the original traditional doenjang manufacturing method as it is, and in this case, since the salinity is 20 to 25% high salinity, it is mixed with the fine powder of soybean sterilized in the second step By adjusting the salinity according to the mixing ratio, it provides a method for producing low-salt miso by the second fermentation method.

Conventional low-salt doenjang has a problem that there is a lack of taste and flavor due to decay and rancidity due to low salt, but the method of the present invention low salting while maintaining the miso manufacturing process by the experience of ancestors, so microbial habitat distribution during the fermentation process It is effective to solve both the sensory degradation problem and the preservation problem caused by the change.

In addition, the soybeans are sterilized at high temperature, soybean starch is transformed into water-soluble dextrin, and then broken into nanoparticles to be powdered and mixed with soybean paste. Therefore, there is no parasitic phenomenon caused by germs, soybean oil and fishy smell and odor are eliminated. It is more susceptible to improve the taste and flavor of miso.

It solves the problems of high salt products that affect high blood pressure, stroke, gastric cancer caused by excessive salt intake due to low salting of doenjang, and it is possible to see various functionalities of miso, such as anticancer and antioxidant effects, as well as additives. It has the effect of improving the taste and aroma.

In addition, in the second step process, additives are mixed with grains such as glutinous rice, rice, barley, wheat, green beans, sesame, or powders of selected materials from sweet potatoes, potatoes, taro, etc. to provide.

Also, in the second step, powder or extract of selected ingredients from among health functional materials such as green tea, mulberry leaf, ginseng, red ginseng, garlic, broccoli, noni, blueberry, walnut fruit, brown root, plum, chitosan, etc. It provides a method of manufacturing.

In addition, the present invention provides a technique capable of low salting red pepper paste, ssamjang, powdered miso.

1 is a system configuration diagram of the present invention.
2 is a manufacturing process diagram of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

      As shown in FIG. 1, the present invention pours brine 102 of salinity 20 to 25% in meju 101 and fermentation means 103 for fermentation and fermentation with a fang and soybean paste 110 in a fermented meju mixture. Separating means 105 for separating the soy sauce 111, roasting means 107 for heating and sterilizing soybeans and transforming soybean starch into dextrin, and fine grinding means 108 for finely crushing the roasted beans with nanoparticles. ), A mixing means 112 for mixing the pulverized soybean powder 109 and miso 110, and a secondary fermentation aging means 113 for secondary fermentation aging containing mixed miso and soybean powder. .

      The process of manufacturing a low salt miso in the system configured as described above is shown in FIG.

As shown in FIG. 2, the first fermentation ripening step 203 for pouring salt water 202- 2 of salinity 202- 1 into meju 201-1 and putting it in a poisonous or improved ripening container to produce a traditional miso, Separation step 203 for separating the doenjang 204 and soy sauce 205 in the meju mixture aged in the first fermentation aging step, and mixing step 207 of mixing the nano powder 206 of soybeans in the separated doenjang and , A second ripening step 208 of aging the mixed miso and soybean powder.

     In the above process, when the beans are heated to 160 or more in the roasting means 107, all of the germs are sterilized and soybean starch is transformed into water-soluble dextrin.

     Soy starch causes digestive disorders and inherent fishy smell and odor. Soybean starch is transformed into water-soluble dextrin only when heated to 160 or more. The method of using a means, the microwave heating means which heats electronically, or the method which uses a bean in a high pressure heating chamber, heats, and expands is used.

     In this way, the soybean starch is transformed into a water-soluble dextrin, pulverized into nano-grade particles (preferably 50 nanoparticles in size) and mixed with doenjang and mixed with doenjang. Absorbed quickly. The larger the size of the soybean particles, the slower the binding rate with water and the effect is the same.

     The soybean nano powder, which has been modified by starch, has lost its unique odor, so it has an effect of improving the taste and sweetness of soybean paste.

      Since the salinity of the doenjang separated in the first fermentation aging step is 20-25% so that the ratio of soybean powder to be added increases the salinity will be lowered, the salinity can be arbitrarily adjusted according to the designer.

      Since the soybean nano-grade powder used in the present invention is completely sterilized at high temperature, bacteria are not transplanted into doenjang, and thus do not cause rot or increase acidity of the doenjang matured with high salt in the first fermentation stage. There is a characteristic.

      Soybean nano-grade powder is a powder 100 times softer than the flour even if the size of the powder is expanded to 2,000 nano-class, so that it is easily adhered to soybean paste is not limited to the size of the soybean powder particles in the present invention. However, the smaller the particle size of the soybeans, the faster the molecular bonds with the moisture contained in the doenjang, so the smaller particles have the effect of shortening the fermentation ripening period.

     In the second fermentation ripening step, nano powder mixed with roasted grains selected from grains such as glutinous rice, rice, barley, wheat, green beans, and sesame seeds, or roasted documents selected from documents such as sweet potatoes, potatoes, taro, etc. Even if it is mixed, the same low salt miso can be prepared.

     In addition, in the second fermentation aging step, nano powder or extract of the selected material from among health functional materials such as green tea, mulberry leaf, ginseng, red ginseng, garlic, broccoli, noni, blueberry, hollyhock, brown root, plum, chitosan, etc. is mixed. The present invention provides a technology for producing health functional miso, which is beneficial to health by the anti-cancer, antioxidant, and antibacterial effects contained in the material.

     Since the type of natural functional material is various, the present invention does not limit the type of health functional material, nor does it limit the type of grains or documents.

     In the present invention, soybeans, grains, papers or health functional materials are divided into nanoparticles and mixed, because when all the materials are broken into large chunks and small chunks, the surface area of the material is rapidly increased, thereby having unique characteristics. . For example, gold is golden even when it is powdered, but when it is divided into 20 nm or less, it turns red, and when it is divided into 5 nm or less, it turns black. In the case of roasted soybeans, the powdered taste is savory but the sugar content is increased.

      The smaller the particle size, the higher the percentage of atoms in the surface, and the atoms that make up the surface are more energetic than the atoms in them. Therefore, nanoparticles have higher energy per unit atom than bulk materials, so the coefficient of thermal expansion is very large and the active energy required for diffusion becomes low, solubility is increased and energy saving effect is achieved. This increases the proportion of atoms occupied on the surface of the nanoparticles, resulting in an open structure of grain boundaries, thus increasing the bonding rate with the aqueous solution of doenjang, making it easy to produce low-salt doenjang without intermolecular bonds. It will be possible.

     In general, when the functional food material is divided into nanoparticles, the finely divided into 100 nm or less is reduced the inherent taste and smell of the material, and less than 10 nm is characterized in that the taste and aroma disappear completely, so the low-salt miso to be prepared in the present invention is added The size of the nanoparticles should be found according to the material to be tasted and flavored, and the size of the nanoparticles should be set in consideration of the dissolution rate of each material according to the increase of the surface area and the absorption rate of the human body tissues and blood vessels. Since there is a difference depending on the type of material, the term nanoparticles in the present invention is not limited to the standard (0-100nm) commonly used in academia, the size of the particles should be designed according to the characteristics of each material.

Traditionally fermented 1kg of fermented soybean paste of 21.4% salinity was prepared. 200g of domestic soybeans were roasted in coffee beans, roasted for 10 minutes at a temperature of 160 degrees Celsius, completely sterilized, and then pulverized with a nano grinder to obtain 38.6 nm soybean powder (see data below). 1g of soybean paste prepared as above, 200g of soybean nanopowder was mixed and fermented at room temperature for 2 days and then fermented at room temperature for 30 days.The salt was 14.4% of salty soybean paste. Soybean powder was adsorbed into the miso soybean so that the mixture of soybean powder could not be felt at all on the tongue, and no decay or rancidity was observed.

Low-salt doenjang with a salinity of 14.4% obtained in Example 1 was lyophilized and ground in a coffee grinder to make powdered miso. Sensually lighter brown powder than ordinary powder coffee, and the water was dragged and mixed with a spoon with 15g of powdered soybean paste in 100g of water like a stick coffee. It became a delicious miso soup. Solubility in water was easily dissolved like ordinary powdered coffee. 14.4% of low salt powdered miso was obtained.

1. The low salted bean paste manufacturing method of the present invention is obtained by mixing the fine powder of soybeans sterilized at a high temperature in the doenjang matured by the conventional method to obtain a low salted bean paste through the second fermentation aging step, according to the mixing ratio of soybean powder By randomly controlling the high blood pressure, heart disease or diabetes, people with customized low-salt miso will be able to activate the miso industry.

2 . The doenjang prepared by the method of the present invention is a matured doenjang in the traditional way and there is no obstacle to aging even if low salted, and because it implements the health functional effect of the traditional doeneun as it is effective to downgrade the traditional jang industry.

3. When the low-salt miso of the present invention is dried and powdered, it becomes a low-salt powdered miso, and the odor of miso-specific miso is reduced and the taste and aroma are improved according to the type of powder added. Therefore, it provides technology to change the distribution structure of miso from the distribution of paste to the distribution structure of powder like coffee, and it can be used for globalization and export industrialization of miso because there is no alteration during distribution.

4. Green tea, ginseng, garlic, broccoli, nutty fruit, brown root, plum, chitosan It can be utilized in the health functional low salt miso industry by utilizing the two-stage fermentation aging process that adds various health functional materials.

5. It is a two-stage fermentation aging process that mixes powders of various grains such as rice, barley, wheat, sesame, and buckwheat, and can be used in low-salt doenjang manufacturing industry with enhanced nutritional value.

101: Meju
102: brine
103: primary fermentation ripening means
104: Miso Mix
105: means for separating soybean paste and soy sauce
106: beans
107: roasting means
108: grinding means
109: nano powder of soybean
110: miso
111: Soy Sauce
112: mixing means of soybean powder and miso
113: secondary fermentation ripening means
114: low salted miso
201-1: Meju, 201-2: Brine
202: the first ripening step
203: separation step
204: Miso
205: Soy Sauce
206: Nano Grade Powder of Soybean
207: Mixing Step
208 second fermentation stage
209: low salt miso

Claims (5)

In the low salt miso manufacturing method containing less salt,
(1) a first fermentation ripening step of preparing high-salt miso by adding brine to meju by the traditional method,
(2) a method comprising a second fermentation ripening step in which the high-salt soybean paste prepared in the first fermentation ripening step is mixed with fine powder of starch component modified with dextrin and sterilized soybeans for secondary fermentation.
Low-salt doenjang manufacturing method characterized in that the salinity of the doenjang is adjusted according to the mixing ratio of the sterilized soybean powder added in the second fermentation aging step
The method according to claim 1,
Low-salt doenjang manufacturing method characterized in that in the second fermentation step of mixing the powder roasted grains from grains such as glutinous rice, rice, barley, wheat, green beans, sesame seeds The method according to claim 1,
Low salt soybean paste manufacturing method characterized in that in the second fermentation step of mixing the powder roasted documents selected from sweet potatoes, potatoes, taro, etc. The method according to claim 1,
In the second fermentation ripening step, the powder or extract of the selected material from among health functional materials such as green tea, mulberry leaves, ginseng, red ginseng, garlic, broccoli, noni, blueberries, walnut fruit, brown root, plum, chitosan Low-salt miso manufacturing method In the low salt miso manufacturing system,
(1) roasting means for heating and sterilizing soybeans and transforming soybean starch into water-soluble dextrins;
(2) ultra-fine grinding means for pulverizing roasted beans;
(3) comprising a secondary fermentation ripening means for mixing the finely ground soybean powder with traditional high-salt soybean paste to lower the salinity to fermentation;
Low-salt doenjang manufacturing system, characterized in that the fermentation of secondary fermentation by adjusting the salinity of the doenjang according to the mixing ratio of the soybean powder modified sterilized soybean starch

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