KR20160033940A - Method for manufacturing soybean paste including bean and soybean paste thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing soybean paste with unbroken soybeans wherein, more specifically, the soybean paste with unbroken soybeans has excellent taste and includes unbroken soybeans as starchy mold bran is mixed with steamed soybeans, salt, and water and then is aged and a fermented soybean product is added to the same. According to the present invention, the soybean paste with unbroken soybeans can be manufactured by a simple process within a short period of time without changing existing facilities and satisfy consumers′ preference by enhancing savory taste and reducing salty taste by reducing salinity.

Description

METHOD FOR MANUFACTURING SOYBEAN PASTE INCLUDING BEAN AND SOYBEAN PASTE THEREOF FIELD OF THE INVENTION [0001]

The present invention relates to a method for producing soybean paste soybean which is rich in soybean flavor by adding soy sauce soybean salt, water and water to a starch soybean, will be.

In the past, the Korean people have been producing soybean paste containing soy sauce containing about 20% of starch and more than 40% of protein and fat. By eating so many soy sauce, .

According to the manufacturing method, soybean paste has a traditional manufacturing method that has been passed from home to home, and a commercial manufacturing method which is improved by a modern method for mass production.

The traditional method of making miso is to scoop meju with soybeans around November to December, and then dried for 2 ~ 3 days. Then, rice straw is laid on it and it floats in a warm place. 30 ~ 40 days later, when Meju is opened well, break the meju and dry it in the sun, put it in the pan, and pour the brine.

In the modified soybean paste manufacturing method, aspergillus oryzae fungi and Bacillus genus strains were randomly isolated from various strains involved in fermentation of traditional soybean paste, Raw materials empire and doenjang are produced by enzymatic decomposition by these strains.

In general, doenjang prevents corruption during fermentation and adds 14 ~ 16% salt for long-term storage and distribution at room temperature. In case of traditional Korean-style miso, salt may be added up to 20%. Such high salinity does not match the diet of modern people who are oriented toward health, and efforts to reduce sodium in miso are needed.

On the other hand, consumers' needs for soybean paste, which is the original unmodified soybean paste, are formed in the soybean paste product in the Yeongnam area.

In order to meet such needs, if the raw material (soybean or starch) → raw material (soybean or starch) → capital increase → empire → departure → mix → insert and chopping → aging → packaging stage, It is difficult to keep the shape of the soybean (bean) in the chopping process and it is difficult to increase the content of soybean.

Therefore, in order to prepare soybean paste soybean which is live with soybean, it is possible to increase the size and content of the soybean flour (soybean soybean) in the soybean paste product by performing the soybean paste process before putting the soybean paste composition into the aging tank.

However, in this case, a large-scale design change of the conventional manufacturing facility is required, and thus the manufacturing cost increases. In addition to the increase in the size of the raw material, the aging period becomes longer and the bacteria may be contaminated. .

In addition, there is a method of adding soy sauce before packing aged miso, but in this case, quality deterioration due to abnormal fermentation of soy sauce is occurring in distribution process.

In the prior art related to the present invention, Korean Patent Laid-Open Publication No. 10-2013-0056787 discloses a method for producing a fermented soybeans, Mixing the soybean fermented soybeans with salt of a low salt and a smaller amount of water than that of the conventional soybean paste fermented soybean paste, chopping and injecting; Aging the mixture at room temperature by pressing it with a press plate to prepare low salt miso; A method of producing low salt doenjang comprising the step of heat sterilizing the low salt doenjang or the step of adding alcohol is disclosed, but a heat sterilization process is required for the distribution stability of the low salt doenjang, and the content and size of the bean There is little effect.

Accordingly, the present invention has been made in order to solve the above problems, and the present inventors have made intensive efforts to produce soybean paste which is low in saltiness and has good nutrition by simple process in a short period of time without changing existing facilities.

As a result, the development of new soybean fermented product can supplement soybean meal (ground soybean) that is pulverized during the manufacturing process and contamination due to germination (abnormal fermentation) does not occur despite low salinity, And the present invention has been completed.

Accordingly, it is an object of the present invention to provide a process for producing soybean paste using a novel fermented soybean product in a simple process in a short period of time, in which the saltiness is low and the soybean is alive.

Another object of the present invention is to provide a soybean live soybean paste prepared by the above method.

According to an aspect of the present invention, there is provided a method for preparing a fermented mushroom, comprising: preparing a mushroom by inoculating and emulsifying the mushroom into a fermentation substrate containing at least one of wheat flour, rice, barley or wheat; Mixing soy sauce, salt and water with the soy sauce; Chopping and aging the mixture; And adding soybean fermentation product to the aged product.

According to one embodiment of the present invention, the mold is selected from the group consisting of Aspergillus oryzae, Aspergillus kawachii, Mucoracemosus, Rhizopus oryzae, And the like.

According to another embodiment of the present invention, the empire of the grapevine may be carried out for 40 to 45 hours while adjusting the temperature to 30 ° C to 10 ° C, and the aging of the mixture is carried out for 7 to 20 days .

According to another embodiment of the present invention, the fermented soybean product is characterized in that the fermented soybean, meju powder, salt and water are mixed and aged. The fermentation can be performed at 20 to 30 ° C for 3 to 7 days have.

According to another embodiment of the present invention, the soybean fermentation product comprises 25 to 80 parts by weight of soybeans, 2 to 20 parts by weight of meju powder, 9 to 15 parts by weight of salt and an appropriate amount of water, Alternatively 0.3 to 5 parts by weight of sodium < RTI ID = 0.0 > el-glutamate. ≪ / RTI >

According to another embodiment of the present invention, the soybean of the present invention has a size of 5 to 8 mesh, and the soybean is included in the final soybean paste in an amount of 20 to 30% by weight.

According to another embodiment of the present invention, the doenjang of the present invention has a salinity of 9 to 13% by weight, a moisture content of 46 to 55% by weight, and an amino nitrogen content of 200 to 500 mg%.

Another constitution of the present invention provides a soybean live soybean paste prepared by the above-mentioned method.

According to the present invention, soybean paste can be produced in a short time in a short period of time without changing existing equipment, and the saltiness is lower than that of the conventional product, thereby improving the richness and light taste and reducing the saltiness, have.

In addition, the present invention can provide a soybean paste which does not cause pollution and abnormal fermentation of germs and increase flavor even though the soybean is increased and the salinity is lowered.

1 is a block diagram showing a process for producing a fermented soybean product according to an embodiment of the present invention.
2 is a block diagram illustrating a process of manufacturing a doenjang according to an embodiment of the present invention.
Fig. 3 is a photograph showing the content and the size of the bean curd contained in the doenjang of the present invention.
4 is a graph showing changes in chromaticity during distribution of doenjang in the present invention.

The present invention relates to a method for producing a fungus, comprising the steps of: preparing a fungus by inoculating and emulsifying fungi in a fermentation substrate in which at least one of wheat flour, rice, barley or wheat is grown; Mixing soy sauce, salt and water with the soy sauce; Aging the mixture; And adding soybean fermented product to the aged product.

Hereinafter, the method of manufacturing the doenjang of the present invention will be described in detail.

(1) Soybean Fermentation product  Preparation phase

First, the selected soybeans are washed, soaked, and then added.

At this time, the saliva index is mixed at a weight ratio of 1: 2 to 1: 3 of the soybean content as a raw material, and is soaked at room temperature for 1 to 15 hours.

The increase is carried out until the soybean is sufficiently cooled. The increase method is not particularly limited, and it can be increased in a conventional heating vessel for a long time or in a heating vessel of high temperature and high pressure in a short time.

The above-mentioned soybean, meju powder, salt and water are mixed and aged.

The mixture may contain 25 to 80 parts by weight of soybeans added, 2 to 20 parts by weight of meju powder, 9 to 15 parts by weight of salt and an appropriate amount of water, and the final soybean fermented product has a salinity of 9 to 14% by weight and a moisture content Is in the range of 45 to 55% by weight.

Meju flour used in the present invention is conventionally used in the technical field for producing soy sauce, and is not particularly limited as long as soybean is fermented. Preferably, Meju flour fermented by mixing Bacillus genus bacterium alone or with fungi is used The flavor of miso can be improved.

The salt used in the present invention may be selected from the group consisting of sun salt, purified salt, baked salt and the like, preferably purified salt, but not limited thereto.

The fermentation may be carried out under suitable conditions for fermentation of soybeans, for example, at 20 to 30 DEG C for 3 to 7 days, but is not limited thereto.

The soybean fermented product of the present invention may be supplemented with sodium -glutamate, instead of salt. In one embodiment, the soybean fermented product may contain 0.3 to 5 parts by weight of the soybean fermented product.

(2) starch Jog  Manufacturing stage

The starch is used as a fermentation substrate by adding starch such as wheat flour, rice, barley or wheat, and the starch is used as a protease for determining the taste and flavor of soybean paste by activating fungi such as Aspergillus oryzae, amylase amylase, lipase, and the like.

Wherein the fermentation substrate is a fungus selected from the group consisting of Aspergillus oryzae, Aspergillus kawachii, Mucoracemosus, Rhizopus oryzae, And emulsified to produce starch grains.

The emulsion can be carried out for 40 to 45 hours while adjusting the temperature to 30 ° C to 10 ° C. When the fermentation period is long, the starch is dissolved by enzymes such as Aspergillus oryzae, When it is better to stop the empire.

(3) Material mixing step

The soybean seeds, salt and water are mixed with the starchy crab.

The soy sauce can be used in the same manner as soy sauce, which is the same as the soy sauce used for the production of the fermented soy sauce.

The size of soybeans used in the present invention is preferably 5 to 8 mesh, and it is possible to improve the texture of the product without the disadvantageous effects such as abnormal fermentation of soybean paste and increase in production period.

It is preferred that the sugar bean be included in the final soybean product in an amount of 20 to 30% by weight in consideration of the content of the fermented soybean soybean.

It is preferable that the mixing ratio of the above ingredients is such that the saltiness of the final soybean paste is 9 to 13% by weight, the moisture content is 46 to 55% by weight and the amino acid nitrogen is contained in an amount of 200 to 500 mg% The flavor can be improved and decay caused by germs can be suppressed.

(4) aging of the mixture step

The mixture of the starchy crab and the like is aged.

The mixture may include a chopping process before aging, which means a process of cutting the mixture into small sized materials.

When the mixture is subjected to a chopping process before aging, permeation of enzymes and salt into the deep portion of the grain is facilitated, so that a variety of flavors and flavors are produced, and abnormal fermentation can be controlled.

The aging is carried out for 7 to 20 days while being stored at 25 to 35 占 폚.

Specifically, the mixture is put into an aging tank and allowed to stand for 23 to 25 hours, followed by mixing at an interval of one day using a blender and a stirrer.

The soybean live soybean paste of the present invention is characterized by being produced at a lower salinity than that of the conventional soybean paste, and because of the low salinity, the sour taste can be excessively produced due to pollution and growth of various bacteria such as lactic acid bacteria.

Therefore, the growth of lactic acid bacteria and germs was controlled by lowering the ripening temperature and mixing and agitating the aging tanks in order to inhibit them.

The conditions of aging at low temperature and mixed agitation can optimize the activity of the microorganism-derived enzyme to maximize the enzymatic degradation and shorten the fermentation period.

(5) Soybean Fermentation product  Addition step

The soybean fermentation product prepared in the aged product is added to prepare soybean soybean miso.

In order to increase the content and size of the soybean which is a technical feature of the present invention, it is preferable to omit the chopping process or the pulverization process after the blending of the fermented soybean product.

The soybean live miso of the present invention can be supplemented with Korean meal meju miso or Korean meal meju powder for flavor like traditional miso.

Also, the doenjang of the present invention may further include an additive capable of improving flavor, for example, a broth base, a yeast extract, or a wheat protein extract.

Hereinafter, the present invention will be described in detail with reference to Examples.

However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited by the following examples.

Manufacturing example  1: soybean Fermented  Produce

Soybean (7.5 kg) was soaked in water for 10 hours and heated in an autoclave at 121 ° C for 45 minutes. After cooling, the soybean (7.5 kg) was soaked in soybeans (7.5 kg), meju powder (Bacillus subtilus, 1.0 kg) Sodium l-glutamate (0.5 kg) and an appropriate amount of water were added and mixed.

The mixture was aged at 25 DEG C for 5 days to prepare a fermented soybean.

Manufacturing example  2 : Wheat flour Curious  Produce

The flour was washed and sorted, and then immersed in water for 10 hours. This was heated at 121 ° C for 30 minutes, cooled sufficiently, and inoculated with Aspergillus oryzae seedlings. The wheat flour inoculated with seeds was emulsified for 40 to 45 hours while adjusting the temperature to 30 ° C to 10 ° C.

Example  1 ~ 5: Manufacture of miso

The soybeans were washed with water to remove foreign matters, and the soybeans were dipped for 10 hours and then drained for about 1 hour. The prepared soybeans were heated at 121 DEG C for 45 minutes, cooled sufficiently, mixed with the wheat flour and salt of Preparation Example 2, and the appropriate amount of water, and aged for 20 days. The aging temperature was maintained at 30 占 폚 and soybean fermented product was added to the aged product to prepare soybean flour. The soybean flour, wheat flour, salt, and soybean fermented product were mixed as shown in Table 1, Was prepared to be 10 kg.

material
Mixing ratio (parts by weight) Example 1 Example 2 Example 3 Example 4 Example 5 Soybean soybeans 30 25 20 15 10 Wheat flour 50 50 50 50 50 saline 10 10 10 10 10 Soybean fermentation product 10 15 20 25 30

Comparative Example  1: Manufacture of miso

A soybean fermented product was prepared in the same manner as in Example 1 except that the soybean fermented product was added before the aging process.

Comparative Example  2: Manufacture of miso

A soybean fermented product was not added, and miso was prepared in the same manner as in Example except that the content of soy sauce was added in an amount of 40 parts by weight.

Experimental Example  1: Miso of miso pH  Measure

To evaluate the distribution stability of the doenjang prepared in the above Examples and Comparative Examples, the pH of the soybean bean contained in the soybean paste for 0 to 20 days after the preparation was measured using a pH meter (Thermo Co., Ltd.) at room temperature And the results are shown in Table 2. < tb > < TABLE >

As shown in Table 2, it is considered that the soybean contained in the doenjang of the present invention had little change in pH during the storage period, and there was little possibility of contamination of the germs causing abnormal fermentation.

In contrast, in Comparative Example 2 in which the fermented soybean was not added, the pH was remarkably lowered after 20 days of circulation, and abnormal fermentation by bacteria such as lactic acid bacteria was confirmed. In Comparative Example 1, The fermentation was confirmed.

pH 0 days 5 days 10 days 15th 20 days Example 3 5.68 5.67 5.66 5.64 5.64 Comparative Example 1 5.52 5.43 5.38 5.3 5.27 Comparative Example 2 5.71 5.56 5.37 4.85 4.51

Experimental Example  2: miso pH  Measure

To evaluate the distribution stability of doenjang prepared in the above Examples and Comparative Examples, the pH of doenjang during 0 to 20 days after the preparation was measured at room temperature (25 ° C) using a pH meter (Thermo Co.) Are shown in Table 3.

As shown in Table 3, the doenjang of the present invention is thought to have little possibility of contamination of germs causing abnormal fermentation due to little pH change during the storage period.

In contrast, in Comparative Example 2 in which the fermented soybean was not added, the pH was remarkably lowered after 20 days of circulation, and abnormal fermentation by bacteria such as lactic acid bacteria was confirmed. In Comparative Example 1, The fermentation was confirmed.

pH 0 days 5 days 10 days 15th 20 days Example 3 5.71 5.69 5.68 5.67 5.55 Comparative Example 1 5.64 5.53 5.41 5.37 5.24 Comparative Example 2 5.35 5.26 5.14 5.06 4.88

Experimental Example  3: Salinity measurement of soybean paste and doenjang

In order to evaluate the distribution stability of the doenjangs prepared in the above Examples and Comparative Examples, salinity of the soybean paste and soybean paste products contained in doenjang 20 days after the distribution was measured at room temperature (25 ° C) using an automatic regulator Lt; 0 > C), and the results are shown in Table 4.

As shown in Table 4, the doenjang of the present invention had saltiness equilibrium (salinity difference of 0.02) between soybean and soybean paste products after 20 days of distribution, but in Comparative Example 1 and Comparative Example 2, the saltiness equilibrium period was 20 days or more It is expected to cause abnormal fermentation by germs.

Salinity salinity product
Salinity ΔH
0 days 5 days 10 days 15th 20 days Example 3 9.86 10.08 10.21 10.43 10.51 10.53 0.02 Comparative Example 1 9.27 9.48 9.52 9.65 9.84 11.21 1.37 Comparative Example 2 2.31 5.56 6.83 7.35 8.17 10.09 2.73

Experimental Example  4: Determination of content and size of soybean bean paste

The content of soybean having a size of 5 to 8 mesh was measured in the soybean paste prepared in the above Examples and Comparative Examples (FIG. 3). The size of the beads was measured using vernier calipers.

As a result, the doenjang of the present invention contains about 25% of seeds having a size of 5 to 8 mesh, and Comparative Examples 1 and 2 each contain about 24% and 20%, respectively. Respectively.

Experimental Example  5: Measurement of color of miso

In order to evaluate the quality of the doenjang prepared in the above Examples and Comparative Examples, the chromaticity was measured. The lightness value (L, lightness) was measured three times using a color difference meter (Minolta Co.), and the average value thereof is shown in FIG.

As a result, while the lightness of the doenjang of the present invention was slightly decreased during 40 days of distribution, the decrease in lightness of Comparative Examples 1 and 2 was large, and it was confirmed that the quality of the doenjang of the present invention was uniform during distribution.

Claims (12)

Preparing a graft by inoculating and emulsifying the fungi in a fermentation substrate in which at least one of wheat flour, rice, barley or wheat is grown;
Mixing soy sauce, salt and water with the soy sauce;
Aging the mixture; And
And adding soybean fermented product to the aged product. The method according to claim 1, wherein the fungus is selected from the group consisting of Aspergillus oryzae, Aspergillus kawachii, Mucoracemosus, Rhizopus oryzae, ≪ / RTI > wherein the soybean is selected from the group consisting of soybean paste and soybean paste. The method of claim 1, wherein the emulsion is heated for 30 to 10 占 폚 for 40 to 45 hours. The method of claim 1, wherein the aging of the mixture is carried out at 25 to 35 캜 for 7 to 20 days. [3] The method according to claim 1, wherein the fermented soybean is fermented with soybean, meju powder, salt and water and aged. [6] The method of claim 5, wherein the fermentation of the soybean fermentation product is aged at 20 to 30 DEG C for 3 to 7 days. The soybean fermented product according to claim 5, wherein the soybean fermented product comprises 25 to 80 parts by weight of soybeans, 2 to 20 parts by weight of meju powder, 9 to 15 parts by weight of salt and an appropriate amount of water. Way. [7] The method of claim 7, wherein the fermented soybean comprises 0.3-5 parts by weight of sodium glutamate instead of salt. The method of claim 1, wherein the soybean fermented product has a salinity of 9 to 14% by weight and a moisture content of 45 to 55% by weight. [3] The method according to claim 1, wherein the soybean is 5 to 8 mesh in size and 20 to 30% by weight in the final soybean paste. [7] The method according to claim 1, wherein the soybean paste has a salinity of 9 to 13% by weight, a moisture content of 46 to 55% by weight, and an amino nitrogen content of 200 to 500 mg%. 12. A soybean live soybean prepared by the method of any one of claims 1 to 11.

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