KR20120134606A - Soybean paste and manufacturing method thereof - Google Patents

Abstract

PURPOSE: Seasoned and fermented soybean paste with reduced content of sodium, and a producing method thereof are provided to offer vitamin A and vitamin C to regular fermented soybean paste. CONSTITUTION: A producing method of seasoned and fermented soybean paste with reduced content of sodium comprises the following steps: soaking washed soybeans in water for 6-10 hours, and heating the soybeans for 3-4 hours; molding soybean blocks using the heated soybeans, and drying the soybean blocks for 25-35 days; washing the dried soybean blocks; mixing the washed soybean blocks with salt, and fermenting the mixture for 80-100 days to obtain fermented soybean paste; mixing the fermented soybean paste with a tangerine extract, fruit sauce, sea urchin roe, beef, bean curd, anchovy powder, sea tangle powder, Lentinus edodes powder, shrimp, garlic, ginger, anchovy stock, and red pepper powder to obtain a fermented soybean paste mixture; and stirring and heating the fermented soybean paste mixture, and storing in a sterilized glass container. [Reference numerals] (S11) Mixing fermented soybean paste, tangerine extract, fruit sauce, sea urchin roe, beef, bean curd, anchovy powder, sea tangle powder, Lentinus edodes powder, shrimp, garlic, ginger, anchovy stock, and red pepper powder to obtain a fermented soybean paste mixture; (S21) Stirring and heating a fermented soybean paste mixture to obtain seasoned fermented soybean paste; (S31) Inserting seasoned fermented soybean paste in a glass jar sterilized with 80-100 deg. C water

Description

Soybean Paste And Manufacturing Method Thereof

The present invention relates to seasoned miso and a method for manufacturing the same, and more particularly, to a type of traditional Korean soybean paste, which is rich in protein and contains a large amount of vitamins and has an inherent taste and Seasoned miso and its manufacture with added flavor and citrus juice, fruit sauce and sea urchin rich in protein, calcium, phosphorus and iron. It is about a method.

Doenjang is a type of traditional Korean soybeans made by long-term aging meju made from soybeans.The traditional soybeans are made by soaking soy sauce and draining them, and the modified doenjang without salting by pouring salt water properly. There is this.

Doenjang contains soybeans as its main ingredient, and soybean paste contains many nutrients rich in soybeans. Glutamic acid, which has a unique taste and aroma of doenjang, is a type of amino acid that helps brain activity, metabolism, and fatigue recovery. Soybean lipids are fermented to create anti-cancer components of linoleic acid, preventing cholesterol from accumulating in the body and preventing blood circulation. Help It also contains vitamin E, saponin, lecithin, beta sitosterol and phytic acid to help prevent cancer.

On the other hand, as urbanization progressed, it became difficult to make and eat miso in each household as in the past, and purchased and consumed soybeans that were mass-produced at the factory.In the market, doenjang is added with chemical seasonings. There is a problem that can harm the human body.

In addition, doenjang contains a large amount of salty sodium, which can cause adult diseases such as an increase in blood pressure of the human body when excessively ingested, and the taste and aroma of soybean paste are monotonous when only beans are used as a main ingredient. There is a problem that cannot improve value.

Therefore, an object of the present invention is to include the nutrients, such as vitamin A and vitamin C lacking in the conventional miso, and to enhance the product value by enhancing the monotonous taste and aroma of the conventional miso, and a method of manufacturing the same To provide.

In order to achieve the above object, the present invention is characterized by comprising miso, citrus juice, fruit sauce, sea urchin, beef, tofu, anchovy powder, kelp powder, shiitake powder, shrimp, garlic, ginger, anchovy broth and red pepper powder Provide seasoned miso.

In seasoning miso according to the present invention, the miso is 40wt% to 60wt%, the citrus juice is 4wt% to 13wt%, the fruit sauce is 6wt% to 18wt%, the sea urchin is 1wt% to 3wt%, the beef Is 1wt% to 3wt%, the tofu is 5wt% to 15wt%, the anchovy powder is 0.1wt% to 1wt%, the kelp powder is 0.1wt% to 1wt%, the shiitake powder is 0.1wt% to 1wt%, The shrimp is 1wt% to 3wt%, the garlic is 0.01wt% to 0.05wt%, the ginger is 0.01wt% to 0.05wt%, the anchovy broth is 6wt% to 18wt% and the red pepper powder 1wt% to 3wt% It may include.

In seasoning miso according to the present invention, the anchovy broth may be prepared by heating a mixture of anchovy, kelp, radish, shiitake mushrooms, onions and water.

The present invention is a miso, citrus juice, fruit sauce, sea urchin, beef, tofu, anchovy powder, kelp powder, shiitake mushroom powder, shrimp, garlic, ginger, anchovy broth and red pepper powder to form a miso mixture to form a miso mixture To provide a method for producing seasoning miso, comprising the step of forming a seasoned miso by heating the miso mixture and stirring at the same time and packaging the marinated miso in a sterilized glass bottle.

In the method of manufacturing seasoning miso according to the present invention, the step of forming the miso mixture, the sea urchin, the beef, the shrimp and the anchovy broth to mix and heat to form a cooked anchovy broth mixture, the cooked Anchovy broth mixture, the miso, the citrus juice, the fruit sauce, the tofu, the anchovy powder, the kelp powder, the shiitake powder, the garlic, the ginger and the red pepper powder may be mixed.

In the seasoning doenjang according to the present invention, the doenjang is 40wt% to 60wt%, the citrus juice is 4wt% to 13wt%, the fruit sauce is 6wt% to 18wt%, the sea urchin 1wt% to 3wt% , Beef is 1wt% to 3wt%, the tofu is 5wt% to 15wt%, the anchovy powder is 0.1wt% to 1wt%, the kelp powder is 0.1wt% to 1wt%, the shiitake mushroom powder is 0.1wt% to 1 wt%, the shrimp is 1 wt% to 3 wt%, the garlic is 0.01 wt% to 0.05 wt%, the ginger is 0.01 wt% to 0.05 wt%, the anchovy broth is 6 wt% to 18 wt%, and the red pepper powder is 1 wt% to 3 wt%.

In the method of manufacturing seasoning miso according to the present invention, the soybean paste is washing the beans, immersing the washed beans in water for 6 hours to 10 hours, and then heating for 3 hours to 4 hours, the heating After the meju is formed using the prepared beans, drying the meju for 25 days to 35 days, washing the dried meju, and mixing the washed meju and salt, followed by the salt mixed meju It can be prepared by the step of fermenting for 80 to 100 days to form miso.

In the method of manufacturing seasoning miso according to the present invention, the fruit sauce is a step of crushing and mixing tomatoes, apples, onions, pears and plums, to prepare a pulverized fruit mixture and the pulverized fruit mixture, plum enzyme, fruit It can be prepared by mixing vinegar, salt and honey, and heating to 90 ℃ to 110 ℃.

In the method for producing seasoning miso according to the present invention, the anchovy broth can be prepared by heating a mixture of anchovy, kelp, radish, shiitake mushrooms, onions and water.

According to the present invention, doenjang, citrus juice rich in vitamins, having a unique aroma and taste, and a unique color, a fruit sauce, sea urchin containing a large amount of vitamin A and iron, beef and tofu containing calcium, and calcium are contained. Seasoned doenjang prepared by mixing anchovy powder, kelp powder, shiitake mushroom powder, shrimp, garlic, ginger, anchovy broth and red pepper powder in proper proportions enhances the monotonous taste and aroma of conventional doenjang, By containing nutrients such as vitamins, the product value can be improved compared to conventional doenjang.

In addition, according to the present invention by mixing other ingredients such as citrus juice and sea urchin in the existing doenjang is contained in a large amount in the doenjang, it is possible to relatively reduce the content of sodium that causes the adult disease.

In addition, according to the present invention can be utilized in the production of bibimbap, it is characterized by being well dissolved in cold water can increase the convenience when boiling soup or stew.

1 is a flowchart showing a method of manufacturing seasoned miso according to an embodiment of the present invention.
Figure 2 is a flow chart showing a method of manufacturing miso as a material of seasoning miso according to an embodiment of the present invention.

It should be noted that only the parts necessary for understanding the method according to the embodiment of the present invention will be described in the following description, and the description of the other parts will be omitted so as not to overstep the gist of the present invention.

Also, the terms and words used in the present specification and claims should not be construed to be limited to ordinary or dictionary meanings, and the inventor is not limited to the concept of terms in order to describe his invention in the best way. It should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be properly defined. Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely one preferred embodiment of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It is to be understood that equivalents and modifications are possible.

Seasoned miso according to an embodiment of the present invention includes miso, citrus juice, fruit sauce, sea urchin, beef, tofu, anchovy powder, kelp powder, shiitake mushroom powder, shrimp, garlic, ginger, anchovy broth and red pepper powder.

Here, 40wt% to 60wt% of seasoned miso, 4wt% to 13wt% of citrus juice, 6wt% to 18wt% of fruit sauce, 1wt% to 3wt% of sea urchin, 1wt% to 3wt% of beef, 5wt% of tofu To 15wt%, anchovy powder 0.1wt% to 1wt%, kelp powder 0.1wt% to 1wt%, shiitake mushroom powder 0.1wt% to 1wt%, shrimp 1wt% to 3wt%, garlic 0.01wt% to 0.05 wt%, ginger may include 0.01wt% to 0.05wt%, anchovy broth 6wt% to 18wt% and red pepper powder may include 1wt% to 3wt%.

When the ingredient ratio of the ingredients used to prepare the seasoned miso is as described above, the amount of sodium contained in the doenjang is less than that of the existing doenjang, which helps to prevent adult diseases, and the citrus juice, By adding the proper amount of fruit sauce, sea urchin and anchovy broth, it retains the unique taste and aroma of miso, but contains more nutrients that do not exist in the miso, and improves the taste and aroma to increase the value of the product. It works.

Here, the beans used in the production of meju, which is a material of miso, may be cultivated in Korea. Recently, a large amount of Chinese agricultural products are imported into the country, the use of domestic materials has the effect of further improving the value and customer input.

Doenjang is known to have excellent anti-cancer effects among fermented foods, and histamine-leucine amino acids contained in doenjang are known to be excellent in physiological activity of proteins, reducing headache, lowering blood pressure and removing cholesterol.

In addition, the tangerine used for the preparation of the citrus fruit juice may be grown in an organic manner in Jeju Island.

Citrus fruits are a kind of fruit belonging to rhyme, citrus tree and citrus fruits, and because they have inherent taste, aroma and unique color, they are the most preferred fruits for the general public in Korea. In particular, citrus fruits grown on Jeju Island are known for their excellent quality.

Citrus fruits are rich in citric acid, vitamin C, and pectin. Citric acid is the main ingredient that makes citrus acid sour. It dissolves fatigue by decomposing lactic acid, a substance that causes fatigue, and improves acidified human body with weak alkali to prevent adult disease. Vitamin C is effective in improving the color of the skin, effective in skin beauty, and smoothing the metabolism, which helps to prevent colds in the winter, and the pectin ingredient is the inner part of the citrus peel and the skin It is contained in large amounts, and this component is effective in relieving constipation and controlling diarrhea by controlling moisture in the intestine.

On the other hand, tofu used in the manufacture of seasoned miso may be conventionally manufactured from domestically grown soybeans, and in particular, beef, tofu and shrimp may be used in the manufacture of seasoned miso after being formed evenly chopped.

On the other hand, kelp used in the manufacture of seasoned miso is a brown seaweed plant belonging to the kelp and kelp family, which is rich in vitamin C and vitamin E, which is good for skin, promotes bowel movement, and lowers cholesterol and blood pressure. It is rich in iodine and is effective in preventing thyroid disease.

On the other hand, sea urchin used in the manufacture of seasoned miso may be obtained from sea urchins caught in Korea, in particular may be obtained from sea urchins caught in Jeju.

Sea urchin is rich in protein, contains minerals such as fat, sugar, calcium, phosphorus and iron, and vitamins B1 and B2, which is good for postpartum recovery and helps with alcohol detoxification.

On the other hand, anchovy broth may be prepared by properly mixing anchovy, kelp, radish, shiitake mushrooms, onions and water, and then heating the mixture.

1 is a flow chart according to the method of manufacturing seasoning miso according to an embodiment of the present invention.

In step S11, miso, citrus juice, fruit sauce, sea urchin, beef, tofu, anchovy powder, kelp powder, shiitake powder, shrimp, garlic, ginger, anchovy broth and red pepper powder to form a miso mixture.

At this time, the miso mixture is mixed with sea urchin, beef, shrimp and anchovy broth to form a cooked anchovy broth mixture and cooked anchovy broth mixture, miso, citrus juice, fruit sauce, tofu, anchovy powder, kelp It may be formed by mixing the powder, shiitake mushroom powder, garlic, ginger and red pepper powder.

At this time, the doenjang used to form the miso mixture is 40wt% to 60wt%, citrus juice is 4wt% to 13wt%, fruit sauce is 6wt% to 18wt%, sea urchin 1wt% to 3wt%, beef 1wt% to 3wt %, Tofu 5wt% -15wt%, anchovy powder 0.1wt% -1wt%, kelp powder 0.1wt% -1wt%, shiitake mushroom powder 0.1wt% -1wt%, shrimp 1wt% -3wt%, garlic Silver 0.01wt% to 0.05wt%, ginger 0.01wt% to 0.05wt%, anchovy broth may include 6wt% to 18wt% and red pepper powder may include 1wt% to 3wt%.

On the other hand, the fruit sauce may be prepared using domestically grown tomatoes, apples, onions, pears and plums, crushing, mixing the tomatoes, apples, onions, pears and plums to prepare a pulverized fruit mixture And it may be prepared by the step of mixing the ground fruit mixture, plum enzyme, fruit vinegar, salt and honey, and heated to 90 ℃ to 110 ℃.

Here, fruit sauce is 10wt% to 20wt% tomato, 10wt% to 20wt% apple, 10wt% to 20wt% onion, 10wt% to 20wt% pear, 5wt% to 10wt% plum, 5wt% to 10wt% plum vinegar 3wt % To 8wt%, 0.1wt% to 2wt% salt and 6wt% to 16wt% honey.

And fruit vinegar may include citrus vinegar, persimmon vinegar and plum vinegar.

Subsequently, in step S21, the miso mixture is heated simultaneously with stirring to form seasoned miso.

At this time, the reason for the heating at the same time with stirring is to make the miso mixture evenly mixed without burning.

Subsequently, in step S31, seasoned miso is packaged in a sterilized glass bottle to form a finished product.

At this time, the glass bottle can be sterilized and sterilized by putting in boiling water, and then dried and sterilized glass bottle, and then seasoned miso in a glass bottle can be compressed packaging.

Figure 2 is a flow chart showing a method of manufacturing miso as a material of seasoning miso according to an embodiment of the present invention.

In step S10, wash the beans.

Subsequently, in step S20, the washed beans are immersed in water and then heated.

At this time, the washed beans may be dipped in water for 6 hours to 10 hours, and then heated for 3 hours to 4 hours.

Subsequently, in step S30, after forming meju with the heated beans, meju is dried.

At this time, after grinding the heated beans to form meju, meju may be dried for 25 to 35 days at room temperature.

Subsequently, in step S40, the dried meju is washed.

Then, in step S50, after mixing the washed meju and salt, fermentation to form a miso.

At this time, the mixed salted meju in a jar and fermented at room temperature for 80 days to 100 days, it can be obtained by separating only the miso from the fermented meju.

Claims (9)

Seasoned miso, including miso, citrus fruit, fruit sauce, sea urchin, beef, tofu, anchovy powder, kelp powder, shiitake powder, shrimp, garlic, ginger, anchovy broth and red pepper powder. The method of claim 1,
The doenjang is 40wt% to 60wt%, the citrus juice is 4wt% to 13wt%, the fruit sauce is 6wt% to 18wt%, the sea urchin is 1wt% to 3wt%, the beef is 1wt% to 3wt%, the tofu Is 5wt% to 15wt%, the anchovy powder is 0.1wt% to 1wt%, the kelp powder is 0.1wt% to 1wt%, the shiitake mushroom powder is 0.1wt% to 1wt%, the shrimp is 1wt% to 3wt%, The garlic is 0.01wt% to 0.05wt%, the ginger is 0.01wt% to 0.05wt%, the anchovy broth is 6wt% to 18wt% and the red pepper powder is characterized in that it comprises 1wt% to 3wt%. According to claim 1, wherein the anchovy broth,
Seasoned miso prepared by heating a mixture of anchovy, kelp, radish, shiitake mushrooms and water. Miso, citrus fruit juice, fruit sauce, sea urchin, beef, tofu, anchovy powder, kelp powder, shiitake mushroom powder, shrimp, garlic, ginger, anchovy broth and red pepper powder to form a miso mixture;
Heating the miso mixture with stirring to form a seasoned miso;
And packing the seasoning miso in a sterilized glass bottle to form a finished product;
Seasoning miso manufacturing method comprising a. The method of claim 4, wherein the miso mixture forming step,
Mixing the sea urchin, the beef, the shrimp, and the anchovy broth and then heating to form a cooked anchovy broth mixture;
And mixing the cooked anchovy broth mixture, the miso, the citrus fruit juice, the fruit sauce, the tofu, the anchovy powder, the kelp powder, the shiitake mushroom powder, the garlic, the ginger, and the red pepper powder.
Seasoning miso manufacturing method comprising a. 5. The method of claim 4,
The doenjang is 40wt% to 60wt%, the citrus juice is 4wt% to 13wt%, the fruit sauce is 6wt% to 18wt%, the sea urchin is 1wt% to 3wt%, the beef is 1wt% to 3wt%, the tofu Is 5wt% to 15wt%, the anchovy powder is 0.1wt% to 1wt%, the kelp powder is 0.1wt% to 1wt%, the shiitake mushroom powder is 0.1wt% to 1wt%, the shrimp is 1wt% to 3wt%, 0.01 wt% to 0.05wt% of garlic, 0.01wt% to 0.05wt% of ginger, 6wt% to 18wt% of anchovy broth and 1wt% to 3wt% of red pepper powder . The method of claim 4, wherein the miso,
Washing the beans;
Immersing the washed beans in water for 6 to 10 hours and then heating for 3 to 4 hours;
Forming meju using the heated beans, and then drying the meju for 25 days to 35 days;
Washing the dried meju;
And mixing the washed meju with salt, and then fermenting the mixed meju with salt for 80 to 100 days to form miso;
Seasoning miso production method, characterized in that prepared by. The method of claim 4, wherein the fruit sauce,
Crushing and mixing tomatoes, apples, onions, pears, and plums to produce a pulverized fruit mixture;
And mixing the pulverized fruit mixture, plum enzyme, fruit vinegar, salt and honey, and heating to 90 ° C. to 110 ° C .;
Seasoning miso production method, characterized in that prepared by. The method of claim 4, wherein the anchovy broth,
Anchovy, kelp, radish, shiitake mushrooms, onions and a method of producing a seasoning miso characterized in that it is prepared by heating a mixture of water.

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