KR20160083708A - Manufacturing method of sauces containing ginseng extract - Google Patents

Abstract

The present invention relates to a manufacturing method of sauces containing a ginseng extract. When a fermented soybean lump is manufactured, the manufacturing method of sauces containing a ginseng extract uses a filtrate of loess suspension, and reduces off flavor generated in a fermenting and ripening process while suppressing browning generated in the fermenting and ripening process. Also, a user can ingest a large quantity of effective components in beans, ginseng, and Angelica utilis Makino from the manufactured sauces. The manufacturing method comprises the following steps of: a) washing sorted beans, and immersing the same in a filtrate of loess suspension to keep the beans steeped therein; b) injecting a first mixture prepared by mixing the resultant beans with an Angelica utilis Makino powder, heating the resultant product, and boiling a second mixture prepared by mixing the first mixture with a ginseng extract by boiling the same; c) steaming the resultant second mixture for 2-3 hours at 30-50°C; d) pulverizing the resultant second mixture, and molding the resultant product into soybean lumps; e) inoculating the resultant soybean lumps with a strain, and fermenting the same; f) primarily ripening the resultant fermented soybean lumps; g) drying the resultant fermented soybean lumps in a loess room; and h) secondarily ripening the resultant fermented soybean lumps.

Description

{Manufacturing method of sauces containing ginseng extract}

The present invention relates to a method for producing a soybean paste using a yellow clay lipid, which reduces the odor produced during the production of general soybean milk, thereby increasing preference for soybean paste and chonggukjang, inhibiting the production of browning substances, To a method for producing a high-quality soy sauce which can prevent the browning phenomenon and can take various physiologically active substances as it is, as well as ingredients useful in the human body contained in beans, ginseng and green tea.

There is a lot of protein and lipids in mexicos, so it is as nutritious as animal food. Most of the mechasian lipids are composed of unsaturated fatty acids, which are beneficial to the human body. This unsaturated fatty acid is effective in preventing vascular disease by acting to decrease low density lipoprotein which is the main cause of arteriosclerosis.

The lecithin component of meju also prevents cholesterol from depositing on the endothelium, preventing blood from becoming sticky. In addition, the potassium in Meju helps release sodium accumulated in the body, stabilizes blood pressure levels, and prevents blood from clotting.

It takes a few months until the fermented soybean paste is eaten, but it has the advantage that it can be eaten if it is soaked in 2 ~ 3 days. Generally, it is made from autumn to the following spring. It has a unique flavor and high nutritional value. Bacillus that fermentes Chungkukjang suppresses activity of intestinal decidua and promotes digestion of liver, promotes digestion, and can effectively take soy protein Method.

As a result of various researches that various fermented products fermented by microorganisms have physiological activity, traditional Korean soup is becoming a health food.

Meju is used as a main or supplementary ingredient of traditional soy sauce. It is made by fermenting soybeans, barley, rice, etc. after reading them. It is an indispensable food for Koreans' dietary culture.

It is effective for health promotion when food poisoned by poisonous poisonous poisonous poisonous poisonous poisonous poisonous poisonous poisonous poisonous poisonous poisoned poisonous poisonous poisonous poisonous poisonous poisonous poisonous poison poisonous poison

However, there is a lot of salt in miso and chonggukjang, so caution is necessary because it can be harmful to modern people who want low salt if cooked too much.

Korean Patent No. 10-1370359 "A method for producing a mugwort-containing mugwort, and a mugwort produced using the same" Korean Patent Laid-open No. 10-2011-0057982 "Method of manufacturing functional cheonggukjang and its cheonggukjang"

The present invention reduces the odor generated during the fermentation process by adding triglycerides during the process of making meju, thereby increasing the preference for bean paste and chongkukjang, and it is possible to add ingredients and physiologically active substances useful in the human body, which are contained in soybean, ginseng and green tea, The present invention relates to a method for producing high quality soy sauce which is capable of ingesting soy sauce and preventing browning during storage and circulation by inhibiting the production of browning substances produced during fermentation and aging of soy sauce.

a) washing the selected soybeans and soaking them in distilled water for 10 ~ 13 hours;

b) The first mixture of 100 parts by weight of soybeans obtained above and 1 to 5 parts by weight of green tea powder is placed in distilled water and heated at 100 to 120 ° C for 3 to 5 hours. Then, 100 parts by weight of ginseng extract is added to 100 parts by weight of the first mixture. Boiling the secondary mixture mixed at 5 to 10 parts by weight at a temperature of 80 to 100 ° C for 0.2 to 0.4 hours;

c) mobilizing the secondary mixture after the above steps at 30 to 50 ° C for 2 to 3 hours;

d) pulverizing the secondary mixture after the above step by 100 to 120mesh, and then shaping it into a meju with a width of 18 to 20 cm, a length of 18 to 20 cm and a height of 10 to 12 cm in a rectangular mold;

e) placing meju on the rice straw, inoculating the strain for 24 to 25 hours, and fermenting the mixture at 15 to 20 ° C for 6 to 8 days;

f) primary aging the meju through the above steps at 20 to 25 캜 for 3 to 4 days;

g) drying the meju through the above step at a temperature of 25 to 35 DEG C for 7 to 10 days in a yellow soil;

h) aging in which the Meju having been subjected to the above steps is aged at 45 to 55 ° C for 1 to 5 days in a dark soil.

The present invention relates to a soybean meal which is used in the manufacture of meju and is called by the fermented soybean paste, and also uses the fermented soybean oil in the process of boiling, thereby reducing the odor generated during the fermentation and aging process and suppressing browning caused by fermentation and aging And it is possible to expand the consumption range of the soy sauce according to the convenience of eating, and it is possible to use the useful ingredient which is contained in a large amount in soybean, ginseng and green tea There is an effect that it can be ingested as it is.

Hereinafter, preferred embodiments of the present invention will be described more specifically.

Hereinafter, a method for producing a ginseng extract containing ginseng extract according to the present invention will be described in detail.

According to the present invention, soybean paste includes soybean paste, chungkukjang, and the like.

a) After washing the selected soybeans, they are soaked in ground water for 10 ~ 13 hours.

According to the present invention, groundwater is mixed with yellow soil and water in a container, the yellow soil is settled for 3 to 10 days after mixing, and the ground water in the upper part of the settled soil layer is separated and used.

The retained water used in the present invention is excellent in the action of cleansing toxins or pesticides and impurities which are harmful to the human body, and thus is used in the washing and boiling process by using water.

b) A primary mixture prepared by mixing 100 parts by weight of soybeans with 1 to 5 parts by weight of green tea powder was added to distilled water and heated at 100 to 120 ° C for 3 to 5 hours. Then, 100 parts by weight of the ginseng extract To 5 to 10 parts by weight is heated to 80 to 100 占 폚 for 0.2 to 0.4 hours and boiled.

When the heating time of the primary mixture is less than 3 hours, the formation of meju is not smooth, and when boiled for more than 5 hours, denaturation of the protein of the soybean occurs, so the time and temperature are maintained.

When the amount of the ginseng extract is less than 5 parts by weight, the ginseng extract is not effective. When the amount of the ginseng extract is more than 10 parts by weight, the cost of the ginseng extract and the taste and properties inherent to meju are not maintained.

The ginseng extract is prepared by firstly aging the ginseng sugar mixture prepared by mixing 100 parts by weight of ginseng with 100 to 150 parts by weight of sugar at 18 to 25 ° C for 30 to 45 days and then adding 1 to 5 parts by weight of gugija to 100 parts by weight of the sugar ginseng mixture, 1 to 5 parts by weight of the extract is used, and then the extract is aged at 18 to 25 ° C for 300 to 350 days and then extracted.

If the amount of ginger and ginger is less than 1 part by weight based on 100 parts by weight of the sugar ginseng mixture, the effect of ginger and ginger is insignificant. If the amount of ginger is more than 5 parts by weight, the increase in cost and the deep taste of miso can not be maintained.

c) The secondary mixture after the above steps is boiled for 2 to 3 hours at 30 to 50 ° C.

When the strain is inoculated and fermented in a state where the secondary mixture after the above step is cooled, the aging time can be shortened.

d) The secondary mixture after being subjected to the above steps is pulverized into 100 to 120 mesh, and then formed into a meju with a width of 18 cm, a length of 18 cm and a height of 10 cm in a rectangular form frame.

The secondary mixture that has undergone the above steps is put into a meju form by applying a certain pressure, and the secondary mixture after this step is called meju.

e) After placing meju on the rice straw, after 24 ~ 25 hours, strain is inoculated and fermented at 15 ~ 20 ℃ for 6 ~ 8 days.

According to the present invention, when 0.01 to 2 parts by weight of a strain is inoculated to 100 parts by weight of meju, fermentation is carried out while maintaining the taste of traditional meju, resulting in a deep taste of meju.

If the strain is inoculated at less than 0.01 part by weight with respect to 100 parts by weight of meju, the effect of inoculation of the strain is insignificant. If the amount exceeds 2 parts by weight, the deep taste of meju is decreased.

In this step, the fermenting microorganisms inoculated with Meju and the microorganisms generated in Meju provide temperature, humidity and environment that can be cultured in an optimal environment.

The strain used in the above step is prepared by inoculating one or more strains selected from Bacillus subtilis, Aspegillus sojae and Aspegillus oryzae.

f) Meju which has undergone the above step is first matured at 20 to 30 ° C for 3 to 4 days.

During the first fermentation stage of meju, microbial growth and activity become active.

If the temperature is less than 20 ° C at the first stage of fermentation, the activity of the fermentation microorganisms becomes insufficient to achieve sufficient aging. If the temperature exceeds 30 ° C, microorganisms that do not adhere to the body will reproduce.

g) The Meju that has undergone the above step is dried in a dark soil for 7 to 10 days at 25 to 35 ° C.

In the above step, it is possible to dry without harming the quality by the far-infrared rays coming out from the Yellow Hut. There is the effect of deodorization, purification and detoxification. The dome shaped Hut Bottle uses yellow clay bricks and the bottom is covered with yellow clay. It has a structure that can radiate the maximum radiation heat, so it has a great effect of drying and aging, and it is possible to discharge waste and harmful metal remaining in meju by the far-infrared rays emitted from the yellow soil.

Put a rice straw in a dome-shaped yellow soil, put meju on it, and put it not to stick together. It is very dry when white mold is applied.

h) The fermented meju was subjected to a secondary aging process at 45 to 55 ° C for 1 to 5 days in a yellowing oven to produce a ginseng extract-containing soybean paste.

It hangs meju in a dome-shaped Hwangtobang and matures.

In the above step, substances which are beneficial to the body are produced by the far-infrared rays emitted from the yellow soil in the yellow soil, and the growth of the black fungi and yellow fungi which are harmful fungi are inhibited, and the growth of the fungus is inhibited, It is dry, but if you look at half of it, it dries the inside of Meju which is in a slightly sluggish state in the middle.

In this step, the remaining water is evaporated, and at the same time, the product is aged so that the intrinsic components and effective components of the intestines remain.

[Example 1]

a) The soaked soybeans are soaked in the ground water for washing for 13 hours.

b) A primary mixture prepared by mixing 100 parts by weight of soybeans and 3 parts by weight of green tea powder in distilled water was heated to 100 DEG C for 5 hours, and then 100 parts by weight of the first mixture was mixed with 5 parts by weight of ginseng extract The secondary mixture is boiled by heating to 100 DEG C for 0.2 hours.

c) The secondary mixture after the above steps is heated to 50 ° C for 2 hours.

d) The secondary mixture after the above steps is pulverized to 120 mesh, and then formed into a meju having a width of 18 cm * length 18 cm * height 10 cm in a rectangular form frame.

e) The Meju obtained through the above steps is placed on rice straw and inoculated with Bacillus subtilis strain for 24 hours and then fermented at 20 ° C for 6 days.

f) Meju which has undergone the above step is first matured at 25 DEG C for 3 days.

g) The meju which has undergone the above step is dried in a dark oven at 20 ° C for 10 days.

h) Meju obtained through the above steps is aged at 45 ° C for 5 days in a dark oven to prepare meju.

[Example 2]

a) The soaked soybeans are soaked in the ground water for washing for 13 hours.

b) A primary mixture prepared by mixing 100 parts by weight of soybeans and 3 parts by weight of green tea powder in distilled water was heated to 100 DEG C for 5 hours, and then 100 parts by weight of the first mixture was mixed with 5 parts by weight of ginseng extract The secondary mixture is boiled by heating to 100 DEG C for 0.2 hours.

c) The secondary mixture after the above steps is boiled for 2 hours at 50 ° C.

d) The secondary mixture after the above steps is pulverized to 120 mesh, and then formed into a meju having a width of 18 cm * length 18 cm * height 10 cm in a rectangular form frame.

e) The Meju obtained through the above steps is placed on rice straw and inoculated with Bacillus subtilis strain for 24 hours and then fermented at 20 ° C for 6 days.

f) Meju which has undergone the above step is first matured at 25 DEG C for 3 days.

g) The meju which has undergone the above step is dried in a dark oven at 20 ° C for 10 days.

h) Meju obtained through the above steps is aged at 45 ° C for 5 days in a dark oven to prepare meju.

i) Soak the above-prepared meju in salt water and add sterilization charcoal and red pepper to the disinfection effect. Seal the air so that it does not pass through the air, and after 5 to 10 days of aging in 5 to 10 ℃ After fermentation at 15 ~ 25 ℃ for 3 ~ 7 months in a sunny place, make soybean paste with soybean paste.

[Example 3]

a) Soy beans are added to jigyeongseo and are called at 20 ℃ for 10 hours.

b) 3.5 parts by weight of green tea powder and 1.5 parts by weight of salt of sunflower are added to 100 parts by weight of soybeans, which is referred to as nigiri, and the mixture is heated at 100 DEG C for 4 hours.

c) The secondary mixture of 100 parts by weight of the primary mixture and 5 parts by weight of the ginseng extract is boiled for 2 hours at 90 ° C.

d) The secondary mixture is placed on dry straw and inoculated with a strain of Bacillus subtilis to make a tertiary mixture.

e) The tertiary mixture is fermented and aged at 20 DEG C for 3 days.

e) The fermentation-aged soybean is pulverized to prepare chungkukjang.

The ginseng produced by the method of the present invention containing the ginseng extract of the present invention has a distinctive flavor, unlike general ginseng, and has a sweet taste, which has been developed in accordance with the taste of consumers, The color and flavor is remarkably improved than the general miso.

[Comparative Example 1] A miso of Company A purchased on the market

[Comparative Example 2] A commercially available Cheonggukjang

[Experimental Example 1]

(10), 10 (20), 10 (30), 10 (40), and 10 (10) of the soybean paste prepared in Examples 2 and 3 and the commercially available soybean paste (Comparative Example 1) The results are shown in the table below. The results are shown in the table below. The results are shown in the table below.

10 points: Very good, 8 to 9: Excellent, 6 to 7: Average, 4 to 5: Bad, 3 or less: Very poor

Sensory evaluation Nasty flavor Overall incense Overall likelihood Comparative Example 1 6.5 6.4 6.1 6.3 Example 2 8.2 8.5 7.8 8.2 Comparative Example 2 4.5 4.3 4.1 4.3 Example 3 8.6 8.1 7.5 8.1

As shown in Table 1, the soybean paste and chonggukjang prepared according to the present invention are superior to the conventional soybean paste and chonggukjang in general taste, such as discomfort, taste, and flavor, something to do.

[Experimental Example 2]

Table 2 shows changes in chromaticity of Doenjang prepared according to Examples and Comparative Examples.

Changes in L value (brightness), a value (redness) and b value (yellowness) of the ginseng extract-containing cultivars Treatment Fermentation period (days) 0 15 30 45 60
Example 2 L 43.7 L 40.7 L 38.8 L 37.8 L 37.7 a 5.3 a 5.5 a 5.9 a 6.2 a 6.5 b 14.8 b 13.8 b 13.5 b 13.1 b 13.1
Comparative Example
L 44.7 L 42.6 L 40.9 L 40.3 L 39.0 a 5.4 a 5.8 a 6.0 a 6.5 a 7.5 b 15.7 b 14.7 b 13.8 b 14.0 b 14.2

As shown in the above Table 2, although the L value and the b value of the brightness were not constant in the change of the chromaticity, the a value indicating the redness was increased during the fermentation period and the browning was observed.

The ginseng extract containing the ginseng extract according to the present invention was found to have an effect of slowing the browning speed because the rate of increase of a value indicating redness was lower than that of soybean paste sold in the market.

According to the present invention, it is expected that doenjang by reducing browning of doenjang by reducing consumers' rejection and increasing preference for doenjang and cheonggukjang.

By using the present invention, it is possible to stimulate domestic consumption of beans by producing soy sauce, thereby alleviating the aggravation of farmers due to the conclusion of the FTA, maintaining the tradition of traditional fermented foods of the Korean people, The spread of soybean cultivation area will contribute to the improvement of farm household income.

Claims (3)

a) washing the selected soybeans and soaking them in distilled water for 10 ~ 13 hours;
b) The first mixture of 100 parts by weight of soybeans obtained above and 1 to 5 parts by weight of green tea powder is placed in distilled water and heated at 100 to 120 ° C for 3 to 5 hours. Then, 100 parts by weight of ginseng extract is added to 100 parts by weight of the first mixture. Boiling the secondary mixture mixed at 5 to 10 parts by weight at a temperature of 80 to 100 ° C for 0.2 to 0.4 hours;
c) mobilizing the secondary mixture after the above steps at 30 to 50 ° C for 2 to 3 hours;
d) milling the thus obtained secondary mixture into 100 to 120mesh, shaping it into a meju having a length of 18 to 20 cm, a length of 18 to 20 cm and a height of 10 to 12 cm in a rectangular shape;
e) placing meju on the rice straw, inoculating the strain for 24 to 25 hours, and fermenting the mixture at 15 to 20 ° C for 6 to 8 days;
f) primary aging the meju through the above steps at 20 to 25 캜 for 3 to 4 days;
g) drying the meju through the above step at a temperature of 25 to 35 DEG C for 7 to 10 days in a yellow soil;
h) aging in which the Meju having been subjected to the above step is aged at 45 to 55 ° C for 1 to 5 days in a dark soil.
The method according to claim 1,
The ginseng extract is prepared by first aging a primary mixture of 100 parts by weight of ginseng and 100 to 150 parts by weight of sugar at 18 to 25 ° C for 30 to 45 days, adding 1 to 5 parts by weight of gugija to 100 parts by weight of the primary mixture, And 1 to 5 parts by weight of an extract obtained by aging the secondary mixture at 18 to 25 DEG C for 300 to 350 days.
A soup containing ginseng extract prepared according to any one of claims 1 and 2.