KR20140132194A - Manufacturing method of traditional soybean paste and traditional soy source - Google Patents

Abstract

The present invention relates to a method for preparing a traditional soybean paste and a traditional soy source, wherein the method comprises: a steaming step of mixing washed soy beans and water at a ratio of 1:1.8 and steaming the mixture for 5-6 hours; a meju fermenting step of hardening meju (fermented soybean lump), which is obtained by smashing the steamed soybeans and molding the smashed soybeans into a meju shape, in a clean place for 4 hours, first-drying the hardened meju until the weight of the first-dried meju is 85% the original weight of the molded meju, second-drying the first-dried meju through drying and fermentation at a temperature of 25-26°C for 5 days until the weight of the second-dried meju is 75% the original weight of the molded meju, and third-drying the second-dried meju through fermentation and drying by hanging the second-dried meju for 3 weeks until the weight of the third-dried meju is 60% the original weight of the molded meju; a washing step of washing and drying the fermented meju; a salt water preparing step of dissolving bay salt in water to prepare salt water having a salinity of 18-20 Baume degrees; a first-aging step of putting the washed and dried meju in a sterilized pot, pouring the salt water in the pot, putting charcoal, chili peppers, and straws in the pot, and putting a lid on the pot, followed by first aging for 40-50 days; a separating step of separating a soy sauce and meju from each other after the first aging; and a step of aging the separated soy sauce and meju, respectively.

Description

TECHNICAL FIELD [0001] The present invention relates to a soy sauce soy sauce, a soy sauce soy sauce paste,

The present invention relates to a method for preparing traditional soy sauce and traditional soy sauce, comprising mixing soy sauce and water at a ratio of 1: 1.8 (bean: water) and boiling for 5 to 6 hours; The beans were crushed to form meju-shaped meju in a clean place for 4 hours, and the cured meju was first dried so as to be 85% of the original weight of meju formed, and the first dried meju After drying for 5 days to be 75% of the original weight of the meju molded at a temperature of 25-26 캜, and after the second drying, the second dried meju to 60% of the original weight of the median molded meju Fermentation step for fermentation and drying for 3 weeks; A washing step of washing and drying the fermented meju; A salt water producing step of dissolving the salt of mannitol in water to produce salt water having a salinity of 18 to 20 degrees; A primary aging step in which an inner sterilized pot is washed, the dry meju is poured, the salt water is poured, the charcoal, the pepper and the straw are put in the pot, the pot is covered with the lid and aged for 40 to 50 days; A separating step of separating the soy sauce solution and the meju from the first aging step; And aging the separated soy sauces and meju, respectively, to prepare traditional miso and traditional soy sauce.

Doenjang and soy sauce are produced by various manufacturing methods as our own fermented foods together with kochujang.

Doenjang and soy sauce are rich in nutrients such as protein and soybeans, and are known to have various effects such as anticancer effect as a fermented food.

Normally, soybean paste is prepared by soaking the soy sauce into the soy sauce, and then making the remaining soy sauce into the remaining soy sauce. Alternatively, the soy sauce may be prepared without pouring the soup into the soy sauce. By aging or heating.

In preparing such miso sauce and soy sauce, traditional miso sauce and traditional soy sauce sauce made by conventional methods have excellent nutrition, but the manufacturing process is not standardized, and the manufacturing process is complicated and takes a long time.

In order to solve these problems, there have been developed technologies for manufacturing doenjang and soy sauce which improve the nutrition of the conventional soybean paste and soy sauce, standardize the manufacturing process, and simplify the process.

However, the modified soy sauce and soy sauce, which have simplified the conventional manufacturing method, have a health risk because they contain a large amount of artificial synthetic additives to enhance the nutrition of antiseptic and soybean paste and to remove a unique flavor.

As described above, in the modified soybean paste and soy sauce production technology without the synthetic additive or preservative, Patent Document 10-2012-0038144 discloses a process for producing soy sauce and soybean paste containing the layered tree sap, And Japanese Patent No. 10-0928123 discloses soy sauce and soybean paste containing soy sauce and soybean paste containing soy sauce and soybean paste prepared by aging Meju prepared with soybean, A method for producing soy sauce and soybean paste, and a process for producing soybean paste and soy sauce using an extract of Phalaenopsis root in Japanese Patent Laid-Open No. 10-1081573.

The disclosed doenjang and soy sauce may be prepared by separately preparing a layered tree sap and ginseng extract to improve the nutrition and taste of doenjang and liver, or a separate manufacturing process in which abalone, ginseng, garlic, There is a problem that the manufacturing process becomes complicated.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method for preparing a traditional soy sauce and a traditional soy sauce having a uniform flavor of soy sauce and soy sauce, The purpose.

The method of the present invention is characterized in that the ratio of the washed beans and water is 1: 1.8 (bean: water) and boiled for 5 to 6 hours; The beans were crushed to form meju-shaped meju in a clean place for 4 hours, and the cured meju was first dried so as to be 85% of the original weight of meju formed, and the first dried meju After drying for 5 days to be 75% of the original weight of the meju molded at a temperature of 25-26 캜, and after the second drying, the second dried meju to 60% of the original weight of the median molded meju Fermentation step for fermentation and drying for 3 weeks; A washing step of washing and drying the fermented meju; A salt water producing step of dissolving the salt of mannitol in water to produce salt water having a salinity of 18 to 20 degrees; A primary aging step in which an inner sterilized pot is washed, the dry meju is poured, the salt water is poured, the charcoal, the pepper and the straw are put in the pot, the pot is covered with the lid and aged for 40 to 50 days; A separating step of separating the soy sauce solution and the meju from the first aging step; And a second aging step of crushing the separated meju into a jar, covering the top with salt, covering the jar lid and aging for 6 months or more.

The ratio of water to soybeans is 1: 0.8 (beans: water: soybeans: water, based on the weight of soybeans before being called water) after the washed soybeans are soaked in water for 10 hours. Water) and boiled for 5 to 6 hours.

In addition, the fermentation step of Meju of traditional Doenjang according to the present invention includes a curing step of curing the molded meju in a clean place for 4 hours; Drying the cured meju to 85% of the original weight of the molded Meju; A second drying step of drying and fermenting the primary dried meju for 3 weeks so as to be 75% of the original weight of the meju molded meju; And drying and fermenting the secondary dried meju for 5 days so as to be 60% of the weight of the formed meju by covering the meju with a quilt so as to have a temperature of 43 ° C by pouring the dried meju into a 26 ° C fermentation chamber with straw .

The method of manufacturing a traditional soy sauce according to the present invention comprises mixing soy beans and water at a ratio of 1: 1.8 (bean: water) and boiling them for 5 to 6 hours; The beans were crushed to form meju-shaped meju in a clean place for 4 hours, and the cured meju was first dried so as to be 85% of the original weight of meju formed, and the first dried meju After drying for 5 days to be 75% of the original weight of the meju molded at a temperature of 25-26 캜, and after the second drying, the second dried meju to 60% of the original weight of the median molded meju Fermentation step for fermentation and drying for 3 weeks; A washing step of washing and drying the fermented meju; A salt water producing step of dissolving the salt of mannitol in water to produce salt water having a salinity of 18 to 20 degrees; A primary aging step in which an inner sterilized pot is washed, the dry meju is poured, the salt water is poured, the charcoal, the pepper and the straw are put in the pot, the pot is covered with the lid and aged for 40 to 50 days; A separating step of separating the soy sauce solution and the meju from the first aging step; And a second aging step in which the separated soy juice is put into a jar and covered with a lid for aging for a year or more.

The ratio of water to soybeans is 1: 0.8 (beans: water: soybean), and the ratio of soybeans to water is 10: Water) and boiled for 5 to 6 hours.

The fermentation step of the traditional soy sauce according to the present invention comprises a curing step of curing the formed meju in a clean place for 4 hours; Drying the cured meju to 85% of the original weight of the molded Meju; A second drying step of drying and fermenting the primary dried meju for 3 weeks so as to be 75% of the original weight of the meju molded meju; And drying and fermenting the secondary dried meju for 5 days so as to be 60% of the weight of the formed meju by covering the meju with a quilt so as to have a temperature of 43 ° C by pouring the dried meju into a 26 ° C fermentation chamber with straw .

The second aging step according to the present invention is characterized in that the separated soy sauce solution is aged for more than one year.

The present invention standardizes the process of manufacturing traditional miso and traditional soy sauce, and thus has the effect that the taste and nutrition of the prepared miso and soy sauce can be uniformly produced.

In addition, the present invention has the effect of manufacturing traditional miso and traditional soy sauce which are not complicated in the manufacturing process by standardizing the manufacturing process of traditional miso and traditional soy sauce.

Fig. 1 is a view showing a process of manufacturing a traditional miso and soy sauce according to the present invention

The present invention will now be described in detail with reference to the accompanying drawings.

FIG. 1 is a view showing a manufacturing process of a traditional miso and soy sauce according to the present invention.

First, the conventional method of producing doenjang according to the present invention comprises mixing the washed beans and water at a ratio of 1: 1.8 (bean: water) and boiling for 5 to 6 hours; The beans were crushed to form meju-shaped meju in a clean place for 4 hours, and the cured meju was first dried so as to be 85% of the original weight of meju formed, and the first dried meju After drying for 5 days to be 75% of the original weight of the meju molded at a temperature of 25-26 캜, and after the second drying, the second dried meju to 60% of the original weight of the median molded meju Fermentation step for fermentation and drying for 3 weeks; A washing step of washing and drying the fermented Meju; a step of producing a salt water having a salinity of 18 to 20 degrees by dissolving the salt of mannitol in water; washing the inside of the sterilized jar with dried Meju; , Charcoal, pepper and straw, and then lidding the jar and matured for 40 to 50 days; separating the soy sauce solution and meju from the first aging step; And aging the separated soy sauces and meju, respectively, to prepare traditional miso and traditional soy sauce.

First, the growing step is the step of boiling the washed soybeans.

The method of boiling the washed soy beans is to boil the beans that have been washed in water and not washed in water.

After washing the soybeans, if they do not live in water, mix the beans with water at a ratio of 1: 1.8 (beans: water) and boil them for 5-6 hours.

On the other hand, if the washed soybeans were called water, the soybeans were called for 10 hours in water. The ratio of water to soybeans was 1: 0.8 (bean: water ), Boil for 5 ~ 6 hours and boil so that the color of bean becomes light brown.

The Meju fermentation step is a step of crushing the above-mentioned soybean and shaping it into a meju shape, drying it, and then carrying out fermentation by soaking.

The soybeans that have been added are not immediately shredded, but are drained into a colander, drained, and cooled to 50 ° C or less so that crushing and molding are easy.

When the soybeans are cooled to 50 캜 or lower, they are crushed. It is preferable that the soybean particles are crushed without being completely crushed.

The crushed soybeans are molded into meju, which is shaped into a general hexahedron, a round ring, or a hexahedron through which the inside is perforated. It is preferable that the molded meju be molded at a weight of 3 kg so that molding, management and fermentation of meju can be performed well Do.

Wherein the Meju fermentation step comprises a curing step of curing the initially formed meju in a clean place for 4 hours, a first step of drying the cured meju to 85% (2.6 kg / 0.1 kg) of the original weight of the formed meju Drying the pre-dried Meju at a temperature of 25 to 26 ° C for 5 days to obtain 75% (2.2 kg / ± 0.1 kg) of the original weight of the Meju formed, And a tertiary drying step of drying and fermenting for 3 weeks so as to be 60% (1.8 kg /. 0.1 kg) of the original weight of the meju after the second dried meju is suspended.

A method other than the fermentation method described above includes a curing step of curing the molded meju in a clean place for 4 hours, a step of drying the cured meju at 85% (2.6 kg / 0.1 kg) of the original weight of the molded meju A second drying step of drying and fermenting the primary dried meju for 3 weeks to be 75% (2.2 kg /. 0.1 kg) of the original weight of the meju after molding, Was placed in a 26 ° C fermentation chamber with a straw, and a third drying step of drying and fermenting for 5 days so as to be 60% (1.8 kg / ± 0.1 kg) Meju can be dried and fermented.

Meju can be fermented by selecting it according to the environment in drying and fermenting meju like the above-mentioned method.

The washing step is a step of washing the fermented meju with water and drying it. After the meju is fermented, the fungus and dust generated on the surface of the meju are washed and the water is removed.

The brine production step is a step of preparing salt water of 18 ~ 20% which is the salinity of the egg which is exposed to the size of 500 won coins by dissolving the salt in water.

When preparing the brine, it is preferable to use water cooled by heating or using purified water, in order to prevent the degeneration of doenjang and liver produced by completely sterilizing the bacteria contained in water.

The disinfecting step inside the jar is a step of disinfecting the interior of the jar soaked in the jar, and the inside of the jar is sterilized by flame, which can be sterilized by putting the jar or straw in a conventional manner and putting it in the jar.

In the first aging step, meju is put into the sterilized jar, salt water is poured, charcoal, pepper and straw are put, and the lid of the jar is covered and matured for 40 to 50 days.

It is advisable to add only up to 80% of the jug container to the jars and pour enough water so that the brine can be completely immersed in the jug.

During the first aging stage, it is preferable to open the lid of the pot and open the sunlight on a day when the weather is good. The sunshine can be well-aged and the inside of the pot is ventilated so that bacteria caused by the humid environment Prevent it from being produced and make it ripen well.

The separation step is a step of separating the first aged Meju and the soy sauce solution.

In the second aging step, the separated meju is crushed and put in a separate jar, the top is covered with salt, the jar lid is covered, and aged for 6 months or more.

In the second aging step, the upper part of the mashed maize is covered with salt to prevent degeneration of miso by adding other microorganisms. The salinity of miso is controlled. During the second aging, the lid of the jar is opened on a sunny day, To make aged bean paste well.

The conventional soybean paste according to the present invention can be manufactured through the above-described method.

Meanwhile, the conventional method for preparing soy sauce according to the present invention comprises mixing soy beans and water at a ratio of 1: 1.8 (bean: water) and boiling them for 5 to 6 hours; The beans were crushed to form meju-shaped meju in a clean place for 4 hours, and the cured meju was first dried so as to be 85% of the original weight of meju formed, and the first dried meju After drying for 5 days to be 75% of the original weight of the meju molded at a temperature of 25-26 캜, and after the second drying, the second dried meju to 60% of the original weight of the median molded meju Fermentation step for fermentation and drying for 3 weeks; A washing step of washing and drying the fermented meju; A salt water producing step of dissolving the salt of mannitol in water to produce salt water having a salinity of 18 to 20 degrees; A primary aging step in which an inner sterilized pot is washed, the dry meju is poured, the salt water is poured, the charcoal, the pepper and the straw are put in the pot, the pot is covered with the lid and aged for 40 to 50 days; A separating step of separating the soy sauce solution and the meju from the first aging step; And a second aging step in which the separated soy juice is put into a jar and covered with a lid for aging for a year or more.

In the second aging step, the separated soy sauce solution is added to a separate jar whose inside is flame disinfected, so that the soy sauce residue is not contained in the sauce. After filtration, cover and cover for more than 1 year.

In the second aging step, the separated soy sauces are aged for one year or more, and the separated soy sauces are sterilized by heating, and after aging for more than one year, or after mixing long-aged soy sauce with good taste, There is a way to mature more than a year.

Therefore, the second aging step can be aged by selecting one of the above methods according to the manufacturing environment of the liver.

During the second ripening, open the jar lid on a sunny day so that the vinegar and sunlight are well matured in the soy sauce.

As described above, the conventional soy sauce according to the present invention can be manufactured.

Hereinafter, a method of manufacturing a traditional miso and a conventional soy sauce according to an embodiment of the present invention will be described in detail.

Example 1. Preparation of traditional miso

1. Stage of capital increase

After washing the beans, beans and water are mixed at a ratio of 1: 1.8, and the mixture is allowed to stand for 5 hours. Then, the soybeans are removed from the beans by draining them and then cooled to 50 ° C or less.

2. Meju fermentation step

After the cooled soybean is pulverized, it is molded into a hexahedron meju to a weight of 3 kg.

The thus-formed Meju was cured for 4 hours in a clean place, and then primary dried so that the weight of Meju was 2.6 kg. Then, the weight of the primary dried Meju was adjusted to 2 kg at a temperature of 25 캜 for 5 days, After tea drying and fermentation, it is tertiary dried and fermented for 3 weeks so that the secondary dried meju becomes 1.8 kg.

3. Cleaning step

After washing the fermented Meju, it is dried to remove moisture.

4. Brine production step

The salt is released into the purified water and the eggs are exposed to the size of 500 won coins to produce salt water at a salt concentration of 18 to 20 degrees.

5. First stage of ripening

After putting the straw into the jar and disinfecting the flame, wash it with 80% of the dried meju inside the jar, pour salt water so that the meju is submerged, put the straw for sterilization charcoal and pepper, Cover and ferment and mature for 40 days.

6. Separation step

The first aged meju and soy sauce liquid are separated.

7. Second Aging Step

After crushing the separated meju, it is put in a separate flame sterilized jar, and the upper part is covered with salt, fermented for more than one year and aged. During the ripening, the lid of the jar is opened to mature by ventilation and sunburn.

Example 2. Preparation of traditional soy sauce

 1. Stage of capital increase

After washing the beans, beans and water are mixed at a ratio of 1: 1.8, and the mixture is allowed to stand for 5 hours. Then, the soybeans are removed from the beans by draining them and then cooled to 50 ° C or less.

2. Meju fermentation step

After the cooled soybean is pulverized, it is molded into a hexahedron meju to a weight of 3 kg.

The thus-formed Meju was cured for 4 hours in a clean place, and then primary dried so that the weight of Meju was 2.6 kg. Then, the weight of the primary dried Meju was adjusted to 2 kg at a temperature of 25 캜 for 5 days, After tea drying and fermentation, it is tertiary dried and fermented for 3 weeks so that the secondary dried meju becomes 1.8 kg.

3. Cleaning step

After washing the fermented Meju, it is dried to remove moisture.

4. Brine production step

The salt is released into the purified water and the eggs are exposed to the size of 500 won coins to produce salt water at a salt concentration of 18 to 20 degrees.

5. First stage of ripening

After putting the straw into the jar and disinfecting the flame, wash it with 80% of the dried meju inside the jar, pour salt water so that the meju is submerged, put the straw for sterilization charcoal and pepper, Cover and ferment and mature for 40 days.

6. Separation step

The first aged meju and soy sauce liquid are separated.

7. Second Aging Step

The separated soy sauce solution is filtered in a flask sterilized jar so as not to contain debris of Meju, and then it is put into a fine sieve and covered. Then, it is covered with a lid and matured for one year or more, and the lid of the jar is opened during aging to ventilate and mature the sun .

Test Example 1 General composition analysis of traditional doenjang

Table 1 shows the results of the analysis of the general components of traditional doenjang according to Example 1 above.

moisture Amino acid property Crude protein Crude fat Tar color 55% 300 mg% 8% 2% Non-detection

Test Example 2. Analysis of general components of traditional soy sauce

The general composition of the conventional soy sauce according to the above Example 2 was analyzed, and the results are shown in Table 2.

Total nitrogen Pure X-minute Tar color 0.7% 8 Non-detection

Claims (7)

Mixing the beans with water at a ratio of 1: 1.8 (bean: water) and boiling for 5 to 6 hours;
The beans were crushed to form meju-shaped meju in a clean place for 4 hours, and the cured meju was first dried so as to be 85% of the original weight of meju formed, and the first dried meju After drying for 5 days to be 75% of the original weight of the meju molded at a temperature of 25-26 캜, and after the second drying, the second dried meju to 60% of the original weight of the median molded meju Fermentation step for fermentation and drying for 3 weeks;
A washing step of washing and drying the fermented meju;
A salt water producing step of dissolving the salt of mannitol in water to produce salt water having a salinity of 18 to 20 degrees;
A primary aging step in which an inner sterilized pot is washed, the dry meju is poured, the salt water is poured, the charcoal, the pepper and the straw are put in the pot, the pot is covered with the lid and aged for 40 to 50 days; And
A separating step of separating the soy sauce solution and the meju from the first aging step;
A second aging step of crushing the separated meju into a jar, covering the top with salt, covering the jar lid and aging for 6 months or more;
≪ RTI ID = 0.0 > 1, < / RTI >
The method according to claim 1, wherein the washing step is carried out so that the washed soybeans are soaked in water for 10 hours, and the ratio of water to soybeans is 1: 0.8 (bean: water) And boiling for 5 to 6 hours.
[2] The method of claim 1, wherein the meju fermentation step comprises: a curing step of curing the molded meju in a clean place for 4 hours;
Drying the cured meju to 85% of the original weight of the molded Meju;
A second drying step of drying and fermenting the primary dried meju for 3 weeks so as to be 75% of the original weight of the meju molded meju; And
Drying the second dried meju in a fermentation chamber at 26 ° C in a straw, drying and fermenting the beverage over a meju for a temperature of 43 ° C for 5 days so as to be 60% of the weight of the meju;
≪ RTI ID = 0.0 > 1, < / RTI >
Mixing the beans with water at a ratio of 1: 1.8 (bean: water) and boiling for 5 to 6 hours;
The beans were crushed to form meju-shaped meju in a clean place for 4 hours, and the cured meju was first dried so as to be 85% of the original weight of meju formed, and the first dried meju After drying for 5 days to be 75% of the original weight of the meju molded at a temperature of 25-26 캜, and after the second drying, the second dried meju to 60% of the original weight of the median molded meju Fermentation step for fermentation and drying for 3 weeks;
A washing step of washing and drying the fermented meju;
A salt water producing step of dissolving the salt of mannitol in water to produce salt water having a salinity of 18 to 20 degrees;
A primary aging step in which an inner sterilized pot is washed, the dry meju is poured, the salt water is poured, the charcoal, the pepper and the straw are put in the pot, the pot is covered and the pot is matured for 40 to 50 days;
A separating step of separating the soy sauce solution and the meju from the first aging step; And
A second aging step in which the separated soy sauce solution is placed in a jar and covered with a lid for aging for a year or more;
The method of claim 1,
[Claim 4] The method according to claim 4, wherein the beans are washed in water for 10 hours, and the ratio of water to soybeans is 1: 0.8 (bean: water) And boiling for 5 to 6 hours.
[5] The method of claim 4, wherein the meju fermentation step comprises: a curing step of curing the molded meju in a clean place for 4 hours;
Drying the cured meju to 85% of the original weight of the molded Meju;
A second drying step of drying and fermenting the primary dried meju for 3 weeks so as to be 75% of the original weight of the meju molded meju; And
Drying the second dried meju in a fermentation chamber at 26 ° C in a straw, drying and fermenting the beverage over a meju for a temperature of 43 ° C for 5 days so as to be 60% of the weight of the meju;
The method of claim 1, [Claim 5] The method according to claim 4, wherein the second aging step comprises aging the separated soy sauces for more than one year.

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