KR20140094965A - Manufacturing method of low-salt soybean paste for children - Google Patents

Abstract

The present invention relates to a method of preparing low-salt soybean paste for children which has the salinity lower by 25% or more than the traditional soybean sauce in which the salinity is 11 - 15% while the contents of nutrients for children are rich. The present invention includes: a step of mixing a fermented soybean lump with salt water of a salinity of 18 - 22 at a ratio of 1.2 - 1.7l salt water per a kilogram of fermented soybean; a step of separating soybean paste and soybean sauce after 50 - 70 days; a step of crushing the separated soybean paste using a mixer; a step of putting the crushed soybean paste into a jar and firstly aging the soybean paste for three months; a step of mixing the firstly aged soybean paste with cheonggukjang (fast-fermented bean paste) at a ratio of 18 - 22 weight by parts cheonggukjang to 100 weight by parts aged soybean paste; a step of secondarily aging the mixture of the soybean paste and the cheonggukjang for 37 - 47 days at low temperature of 3 - 7°C; and a step of thirdly aging the secondarily aged mixture of the soybean paste and the cheonggukjang for 37 - 47 days at room temperature.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing low-salt miso for children,

The present invention relates to a method for producing low-salt miso for children, and more particularly, to a method for producing low-salt miso for children, wherein the content of the nutritional ingredient for children is enriched and the salt content is reduced to 11-15% And to a method for producing low-salt miso.

People in our country usually eat salt because of the habit of eating it is said. Therefore, many people are worried about the consumption of soy sauce. In the past, when the storage technology of the food was relatively low, the storage stability of the food could be secured only when the salt concentration was high. However, despite the remarkable development of the storage technology in recent years, It is true that there was a point to lose. Therefore, it is possible to contribute to the popularization of traditional Korean fermented foods by developing environmentally friendly low salt miso.

Contrary to the past, which is important to eat, it is more important to know what to eat and what to eat rather than how much to eat. As a result, interest in well-being increases, It is obvious that you will turn your eyes to. Therefore, it is certain that consumers will be more interested if they maximize the merits of traditional fermented foods and supplement the existing shortcomings.

Consumers are increasingly looking for food as their level of consciousness rises and the level of education and common sense grow with it. With interest in healthy foods, it is about the efficacy of our traditional fermented foods that is being addressed again. Although the importance of nutrition in Korean traditional fermented foods has been newly highlighted, most of the fermented food for a long time has been enjoyed only by adults. Therefore, it is required to develop eco-friendly fermented foods for children to strengthen the immunity needed for the taste and growth of children and to provide diverse nutrition.

It is an object of the present invention to provide a nutrient composition for children that is rich in salt content and has a salinity of 11 to 15% And to provide a method for manufacturing low-salt miso for children.

In order to achieve the above object, the present invention provides a method for preparing low salt soybean paste for children, comprising the steps of: mixing 1.2 to 1.7 L of brine of 18-22 Baume salt per 1 kg of Meju and Meju; Separating the soy sauce and soy sauce after 50 to 70 days have elapsed; Crushing the separated miso with a blender; Crushing the ground miso into a jar and aging for 3 months; Mixing the first aged miso with 18 to 22 parts by weight of chongkukjang based on 100 parts by weight of miso; Aging the mixed soybean paste and chungkukjang at a low temperature of 3 ~ 7 ℃ for 2 ~ 37 ~ 47 days; And thirdly aging the second aged doenjang and chungkukjang at room temperature for 37 to 47 days.

At this time, 2 to 5 parts by weight of shrimp may be added to 100 parts by weight of soybean paste in the mixing step of soybean paste and chungkukjang.

The beans were put in a cauldron, and 80% by weight of soybeans boiled for 8 hours at normal pressure with a firewood, 15% by weight of boiled wheat in a pressure cooker for 4 hours, and 5% by weight of pumpkin, which was boiled in a cauldron, %, And 0.25 parts by weight of sulfuric acid gum for 100 parts by weight of the boiled soybean, followed by primary drying at 50 DEG C for 24 hours and fermentation at 30 DEG C for 15 days.

The chungkukjang is prepared by fermenting soybean soaked at room temperature for 12 hours at 40 ° C for 1 day after boiling soybeans in a cauldron at normal pressure for 8 hours.

According to the method for preparing low-salt miso-bean according to the present invention, the content of nutrients for children is enriched, and the amount of salt is reduced to 8 to 15% It is possible to provide the necessary nutrients to the children and to enhance the palatability.

1 is a flow chart illustrating a method for manufacturing a low-salt miso for children according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the construction of a method for manufacturing a low-salt miso-bean according to the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart illustrating a method for manufacturing a low-salt miso for children according to the present invention.

First, mix 1.2 ~ 1.7ℓ of brine with salt of 18 ~ 22 buckwheat per 1kg of meju and meju. At that time, the Meju was put in a cauldron, 80% by weight of beans boiled for 8 hours at normal pressure with a wood fire, 15% by weight of boiled wheat in a pressure cooker for 4 hours, and 5% by weight of pumpkin %, And 0.25 parts by weight of sulfuric acid gum for 100 parts by weight of the boiled soybean, followed by primary drying at 50 DEG C for 24 hours and fermentation at 30 DEG C for 15 days.

 The pumpkin used here is an old pumpkin, and the old pumpkin is rich in carotene, vitamin C, potassium, and lecithin. It is excellent in diuretic action and is good for preventing edema. In particular, the juice of old pumpkin is effective for postnatal boogie. It is a water-rich vegetable that regulates moisture and is excellent in detoxification. It is very good for people in convalescence, weak stomach, elderly, mother and growing children.

Carotene is a biomaterial that is a carbon-based polymer material that alternates between a single bond and a double bond between carbon atoms. Beta-carotene is a precursor of vitamin A, and one molecule of beta-carotene turns into two molecules of vitamin A in vivo as needed. The vitamin A thus produced is necessary in the form of a retinal light-retinal molecule, which is metabolite in the retina of the eye. It is used for the ability to see objects in a dark environment and for the sense of color.

Vitamin C acts as a reducing agent and acts on collagen synthesis, antioxidant activity, absorption of iron in the small intestine, and carnitine biosynthesis and immune function. Insufficient vitamin C causes scurvy, collagen synthesis abnormality, connective tissue abnormality, bone pain, fracture and diarrhea.

Lecithin is one of the phospholipids containing glycerophosphoric acid and exists in large amounts in egg yolk, soybean oil, liver, brain and the like. Is known to be an important component of cell membrane composition (step S10).

Next, after about 50 to 70 days in the mixed state of meju and salt water, the soybean meal is aged and the soybean meal is changed into soy sauce, so that miso and soy sauce are separated (step S20).

Then, the separated doenjang is crushed by a blender (step S30), put in a jar, and matured for 80 ~ 100 days (step S40).

The first aged miso is mixed with 18 to 22 parts by weight of chungkukjang based on 100 parts by weight of miso. At this time, the beans soaked at room temperature for 12 hours are boiled in a cauldron at a normal temperature for 8 hours and then fermented at 40 ° C for 2 days.

Thus, fermented soybean paste and chonggukjang are matured together to lower the saltiness of soybean paste and further enhance the deep taste of miso soybean paste. Some of the standards of good food on a daily basis include salty foods. However, in the case of soy sauce, if the salty taste is too strong, there may be a case in which the deep taste and the rich taste unique to miso are relatively small. Therefore, instead of lowering the salty taste by adding Cheonggukjang, the taste and flavor inherent to the miso, such as relatively deep flavor and richness, can be saved.

Chungkukjang is a miso made from boiled beans, which is made to spread noodles in hot places. Chungkookjang is a nutritious and digestible food. If you add a culture, it can be made in a day. Chungkukjang by natural fermentation is called to 10-20 hours hot water, then poured water, cooked boiled over thinly, and then boiled with hot water. Put a couple of straws in the bowl and let the porcupine cool down to 60 ℃, then place it in a warm place, cover it with blanket or blanket, and the Bacillus bacteria will reproduce and turn into fermented material. Bacillus bacteria in the air, but a lot of rice straw because it contains a lot of rice when you put the straw between the beans between floats and floats very well.

Vitamin E in Chungkukjang is antioxidant, which prevents peroxides of linoleic acid and linoleic acid from harming our body and prevents the oxidation of fat in the body to prevent aging and wrinkles.

Vitamin B2 contained in legumes is produced more by fermentation bacteria, so it is contained more in Chungkukjang than soybean. Chungkukjang also contains vitamin B2 and lecithin, which together with the secretion of insulin, and at the same time reduces the amount of fat that causes atherosclerosis.

Lecithin in the cheonggukjang blood cholesterol attached to blood vessels to wash away the blood circulation to smooth out the blood clot that causes the heart and stroke to function. The plant protein, isoflavones, also lower blood cholesterol. Cheonggukjang fermented microbial cells and fiber to strengthen the intestine to prevent constipation, as well as resolve the hangover and remove the sukbyeon is also detoxification. These efficacies secondarily help to eliminate obesity and geriatric diseases.

Compared with the lactic acid bacteria beverage in the Chungkukjang, 1g of Chungkukjang has more than 1 billion bacteria, while 1g of lactic acid beverage has 1 million bacteria. The survival rate of chungkukjang is 70% even if the survival rate in the intestines is compared. Entering the intestinal microflora in the intestines helps the lactic acid bacteria in the intestines to produce beneficial substances to balance the useful microorganisms in the stomach, diarrhea and enteritis is prevented by preventing constipation.

Dietary fiber, such as saponin, contained in soybeans has the effect of reducing the contact time of the harmful component with the intestinal mucus, and reducing the toxicity by adsorbing harmful components. Also, it is known that polyglutamic acid, which is the main component of the sticky thread, is involved not only in the transport of anticancer substances but also in anticancer ability itself.

And 2 to 5 parts by weight of shrimp may be further added to 100 parts by weight of miso.

Shrimps, prawns and lobsters are made up of semi-transparent flat bodies and consist of three parts: the head, the abdomen and the tail. They are divided into several segments, each with its own legs have. The shell of shrimp is composed of glycoprotein which competes with sugar and protein, and it contains pigment, and when it is heated, it turns to reddish which was reddish black.

Especially, the protein content of dried shrimp is very high, about 60 ~ 70%. This protein contains a lot of essential amino acids, and the amino acid glycine (Glycine) and Betaine (Betaine) give a unique flavor to the shrimp. The brain of the shrimp (yellow part of the head), testis (long yellow substance on the back), soy sauce (red liquid) and ova are nutritionally excellent especially in protein-rich areas.

Glycine is one of the simplest amino acids and is the only one that does not have asymmetric carbon atoms in amino acids, and no optical isomers. Hormones such as oxytocin and vasopressin, and glutathione. It plays an important role in in vivo metabolism. It is also involved in purine, which is a basic component of nucleic acid, and creatinine, which is involved in energy metabolism, as well as porphyrin synthesis of hemoglobin, chlorophyll and B12. It also binds to toxic benzoic acid in vivo to make manic acid (hippuric acid) to detoxify.

Betaine is a substance in which three methyl groups are attached to glycine, and choline is oxidized to beta-aldehyde, which is oxidized again to become betaine. It is a neutral compound with positively charged functional groups such as ammonia ion (NH4 ⁺ ) and negatively charged functional groups such as carbonate groups. It acts as osmolytes, protecting cells from osmotic stress, drying, high saltiness and high temperature, and is also important as a methyl group donor.

Homocystein, an amino acid that occurs in the metabolic process of methionine, is a toxic substance that causes damage to blood vessel walls and causes atherosclerosis, heart disease, stroke, and peripheral vascular disease. Betaine, along with SAMe, folate, B6 and B12, transforms homocysteine into a harmless substance. Thus, betaine is a nutrient that protects against arteriosclerosis, hypertension, and liver function and vision. Betaine also resolves hangovers, protects the damaged liver, and increases the concentration of stomach acid.

Chitosan is a substance obtained by deacetylation of chitin contained in shrimp shell. It activates impregnated cells to inhibit aging, enhance immunity, and prevent disease. It also regulates the body rhythm with the function of activating the natural healing ability of the living body. Typical effects include: first, the role of adsorbing and excreting excess cholesterol in the body, that is, the action of cholesterol; second, the anticancer effect of inhibiting the proliferation of cancer cells; and the third, the adsorption of chloride ions , The absorption in the intestine is suppressed and then discharged to the outside of the body to inhibit the blood pressure increase and the intestinal effective bacteria to multiply and to activate the cells. In addition, there are effects of controlling blood sugar and improving liver function, heavy metals in the body, and discharging pollutants (Step S50).

Next, the mixed miso and chungkukjang are matured at a low temperature of 3 to 7 ° C for a second time for 37 to 47 days (Step S60), and the second aged miso and chungkukjang are matured for 3 to 37 days at room temperature (Step S70 ).

<Test Method>

Next, general components analysis, chromaticity analysis, and sensory evaluation were performed to prepare low salt miso according to the present invention and general miso according to the prior art.

The general components were analyzed by AOAC method, crude protein content by Micro-Kjeldahl method, crude fat content by acid decomposition method, crude fiber content by AOAC method, moisture content at 105 ℃ by atmospheric pressure drying method and ash content by 550 ℃ And analyzed by direct method.

Salinity measurements of the AgNO ₃ takes up when no red-brown disappeared in the filtrate was filtered and extracted with 10mL of distilled water was stirred added 50mL weighed and soybean samples 1g each of _{1N K 2 Cr 2 O 4 0.1N} AgNO 3 was added to 1mL Respectively.

In the chromaticity analysis, the chromaticity of the doenjang surface was measured five times repeatedly using the Hunter system (Model CR-400, Minolta Co., Japan) and expressed as a mean value. After calibrating with a standard color plate (L = 97.39, a = 0.14, b = 2.03), the color of each sample was measured and the L value of the Hunter system, which indicates lightness, redness and yellowness Value, a value and b value.

The sensory test was conducted by 60 parents who had children of elementary school students who eat miso more than once a week. They were evaluated naturally after eating at home as usual. The characteristics to be evaluated through sensory evaluation were divided into 7 points according to KS sensory test general method, and from 1 point to 7 points (1 point: very disliked, 4 points: normal, 7 points: very good) And the sensory characteristics were evaluated for color, flavor, savory taste, thick taste, salty taste, and overall acceptability.

<Test Results>

First, the analytical results of the general components are shown in [Table 1].

division Crude protein Crude fat Ash moisture Salinity pH General miso 21.67 5.44 11.74 51.34 11.32 5.82 Low salt miso 23.56 5.67 11.65 45.64 8.15 5.78

As shown in [Table 1], low salt doenjang was slightly higher in crude protein content and crude fat content than in general doenjang, and in case of moisture and pH, general doenjang was somewhat higher than that of low salt doenjang. However, the difference in numerical value is insignificant, and it can be seen that the low salt miso and the common miso are substantially the same in the above components.

However, in the salt plot, it was confirmed that general miso was 11.32%, low salt miso was 8.15%, and low salt miso was 28% less than general miso.

Thus, the low-salt doenjang is the same as that of general soybean paste in the other ingredients, but it is remarkably low in salt flour.

Next, the results of the chromaticity analysis are shown in [Table 2].

division Brightness (L) Redness (a) Yellow color (b) General miso 30.12 6.28 8.27 Low salt miso 35.58 8.17 14.03

The color of doenjang appears in various colors, and the color difference is recognized as an important quality characteristic of various miso. In particular, the degree of L value indicating the lightness is an important index in the quality evaluation of miso. Here, the closer the L value is to '0', the darker the color, and the closer to '100' the brighter the color.

As shown in Table 2, low-salt miso was significantly higher in the redness (a) and yellowness (b) as well as in the lightness (L) than in the general miso.

Next, the results of sensory evaluation of doenjang are shown in [Table 3].

division color Miso incense Savory taste Tough taste Salty taste Overall preference General miso 5.18 5.64 4.41 3.61 3.64 5.05 Low salt miso 5.32 5.43 4.87 3.54 4.81 5.18

As shown in Table 3, low salt miso was higher in color, savory taste, salty taste and overall preference than general miso. The color was predicted to be high in the low salt miso as shown in Table 2 as well as in the lightness (L), redness (A) and yellowness (B), and the savory taste and salty taste were obtained by adding Chongkukjang These results suggest that low salt miso is higher than general miso in overall preference.

On the other hand, miso flavor and tough flavor are higher in general miso than in miso, so low - miso miso is more likely to meet the children 's taste by lowering the miso flavor and tastiness of children.

It is to be understood that the invention is not limited to the disclosed embodiment, but is capable of many modifications and variations within the scope of the appended claims. It is self-evident.

Claims (4)

Mixing 1.2 ~ 1.7 L of brine salt of 18 ~ 22 Baume salt per 1 kg of meju and meju;
Separating the soy sauce and soy sauce after 50 to 70 days have elapsed;
Crushing the separated miso with a blender;
Crushing the ground doenjang into a jar and aging for 80 ~ 100 days;
Mixing the first aged miso with 18 to 22 parts by weight of chongkukjang based on 100 parts by weight of miso;
Aging the mixed soybean paste and chungkukjang at a low temperature of 3 ~ 7 ℃ for 2 ~ 37 ~ 47 days; And
And aging the second aged doenjang and chungkukjang three times at room temperature for 37 to 47 days. The method according to claim 1,
Wherein the mixture of soybean paste and soybean paste is further added with 2 to 5 parts by weight of shrimp per 100 parts by weight of soybean paste. The method according to claim 1,
The Meju was prepared by adding 80% by weight of soybeans boiled in a cauldron for 8 hours at atmospheric pressure with wood fire, 15% by weight of boiled wheat in a pressure cooker for 4 hours, and 5% by weight of pumpkin cooked in a cauldron, , And 0.25 parts by weight of Hwangbukkyun gum are mixed with 100 parts by weight of the boiled soybean, and the mixture is first dried at 50 캜 for 24 hours and fermented at 30 캜 for 15 days. The method according to claim 1,
Wherein the soybean soaked at room temperature for 12 hours is boiled in a cauldron at a normal pressure for 8 hours and then fermented at 40 ° C for 1 day.

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