KR20180026001A - Fast-fermented bean paste and manufacturing method thereof - Google Patents

Abstract

Disclosed are paste products using pu′er tea, and a production method thereof, intended to apply pu′er tea having anti-obesity effects on cholesterol to paste products such as fast-fermented bean paste, red pepper paste, soybean paste, and soy sauce. According to the present invention, it is possible to shorten duration for aging and fermentation of the paste products while deodorization takes place during a microbial fermentation step, thereby easily acquiring fermented foods without smell by remarkably reducing smell of the paste products. Especially, it is also possible to minimize unpleasant feelings for fermented foods in young people due to the smell.

Description

[0001] The present invention relates to a fast-fermented bean paste and a manufacturing method thereof,

TECHNICAL FIELD The present invention relates to a technique for producing a soybean paste using a vinegar, and more particularly, to a method for producing a soybean paste using a vinegar, The present invention relates to a method for producing fermented food such as fermented food (eg, Chungkukjang), which is capable of shortening the fermentation time of fermentation and reducing deodorization during microbial fermentation, .

In general, miso, kochujang, soy sauce, or chongkukjang are traditional fermented foods. In Korea, a limited amount of amino acids are contained in soybeans. Soybean such as doenjang is a health food that exhibits excellent physiological activity such as anticancer effect, blood lipid and cholesterol metabolism improvement, and antioxidant activity by various substances such as isoflavone and phytic acid produced during fermentation, .

On the other hand, Korean Patent Registration No. 10-0587653 discloses an extract of Phellinus linteus mushroom and a functional soybean curd for anticancer immunity enhancing activity containing it. The above patent application relates to a functional soybean paste for enhancing anticancer immune enhancement which enhances the anticancer immune activity possessed by the doenjang by aging the mushroom fruiting body extract with improved yield and concentrating it to a certain concentration and then adding it to the soybean paste manufacturing process.

However, the active ingredient is destroyed or not extracted sufficiently in the hot water extraction process, and the hot-water-extracted fruit bodies are discarded without being used. Until now, it has not been possible to develop a fungus which can contain both fruiting body and mycelium to increase the content of active ingredient and to enhance palatability.

That is to say, the conventional soybean mushroom can be used as the above-mentioned mushroom or as disclosed in Japanese Patent Application Laid-Open No. 10-2015-0052786 (Publication Date 2015.05.14), as well as in Japanese Laid-Open Patent Publication No. 10-2016-0083708 The fermentation time of the fermented soybean milk was long and the fermented soybean was not deodorized properly during the fermentation process of the microorganism. It was difficult to keep it due to the smell, and further, due to the unique odor generated in the fermentation process, it acted as a great obstacle to the globalization of the soy sauce. At the same time, it has disadvantages that it does not fit the preferences of young people.

In other words, while boiling miso or chonggukjang, I am pleasantly surprised that the southern breeze has become a big obstacle to the globalization of Korean cabbage culture as well as domestic, which is comparable to the popularity of Japanese smiles due to the omission of the fermentation process.

Therefore, the inventors of the present invention have reached the present invention by paying attention to the effective efficacy and the characteristics of the components of the tea beverage while trying various methods to shorten the fermentation period while enabling the unflavored doenjang and chonggukjang.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a method for producing a fermented soybean milk, (Eg, Chungkukjang), which is obtained by reducing the fermentation time of fermented soybeans, by reducing the fermentation time of the fermented soybeans, And to provide a method for manufacturing the same.

It is another object of the present invention to provide a method for preparing a fermented soybean paste which is capable of producing a fermented soybean paste by adding various materials to fermented soybeans, And a method of manufacturing the same, which is capable of making the best possible cooking without losing lactic acid bacteria.

To achieve the above object, according to the present invention,

(a) washing soybeans in purified water;

(b) 10 g of boiled tea leaves obtained by fermentation for 5 years or more in a wet or dry pan, 2 liters of purified water, heating at 260 to 280 ° C for 5 to 10 minutes and then cooling to prepare a tea extract;

(c) a step of adding soybeans washed from the step (a) to the soybean curd extract prepared from the step (b) and soaking the beans for 6 to 12 hours;

(d) The soybeans sufficiently disinfected from step (c) are added back to the boar tea extract, boiled for a predetermined time in a controlled flame, and then boiled with a medium spatula until the boiled soybeans are sufficiently cooled, When it is crushed, it is transferred to a ventilated container and allowed to cool at room temperature;

(e) a step of wrapping the broken beans in a bezoat with the bean curd refuse from the step (d) and fermenting the bean curd refuse, thereby completing the fermented bean curd refuse, which has been removed from the smell by the bean curd extract; .

In the step (c), the mixture of the extract and the beans is mixed at a ratio of 3: 1 so that the volume of the extract is about 12 hours in winter and 6 to 8 hours in summer.

In the step (d), the soybean which is boiled through the moderation of intensity is boiled for 1 hour in the high heat, 1.5 hours in the medium heat, and 3 hours and 30 minutes in the weak heat.

In the step (e), the fermentation temperature is in the range of 38 to 45 degrees, and the fermentation time is in the range of 24 to 48 hours.

In the step (e), rice straw is laid in a large bowl, the cotton cloth is spread, and then the boiled beans are put therein. The rice straw is put in the middle, the basket is covered with the cotton cloth, and the rice straw is put up and wrapped with a cotton cloth or a large towel to cover the bed with the cotton cloth on the bottom or the electric furnace to preserve the humidity (to prevent drying) Time ferment.

Further, after the step (d)

Boiling soybeans in a ventilated container to remove water and cool;

Drying the beans in a mold for 3 to 4 hours followed by drying for 20 to 25 days in a dry and well ventilated place; And

Fermenting the malted soybean for 3 to 4 days in the range of 25 to 30 degrees and then fermenting the fermented soybeans in a natural drying environment for 20 to 25 days to complete Meju; As shown in FIG.

According to another aspect of the present invention,

(a1) washing the meju with a sole and drying it in the sun;

(b1) adding a viscous tea extract and a salt to a vessel, mixing the mixture, and adding the dried Meju to the mixture to cause the salinity to increase;

(c1) jars containing Bojang Tea Extract, and adding Meju with increased salinity from the (b1) process, charcoal, dried red pepper and jujube were added to the jar, and after 45 days, salinity was increased from the jar The process of delivering the meju;

(d1) The mixture in the jar containing the increased salinity in the step (c1) is put into a heating vessel, boiled and cooled, and the cooled mixture is further put into the jar and aged for 30 to 60 days to complete the soy sauce fair; .

Also, in the step (b1), the salinity of the Baechu extract is lower than 10%, and the salt maintains the salinity within the range of 18 to 19%.

In addition, the step of crushing the increased salted meju after the step (c1) to make meju powder, putting it into a salt-controlling pot, and aging for 2 to 3 months to complete the doenjang; As shown in FIG.

In addition, a process of adding a common hot pepper sauce material containing pepper powder and malt to the meju powder ground from the above process and then aging for a certain time to complete the hot pepper sauce; As shown in FIG.

As described above, the present invention is applied to a Chinese cabbage having an anti-obesity cholesterol effect (for example, Chungkukjang, kochujang, soybean paste, soy sauce, etc.), thereby shortening the fermentation time of the fermented soybeans and deodorizing the microbial fermentation process So that it is possible to easily obtain the fermented food without odor, and to eliminate the displeasure of the fermented food of the young layer due to the smell, and furthermore, the fruity body and the mycelium are simultaneously contained regardless of the cooking temperature And maximize the active ingredients, while eliminating the obstacles to globalization of Korean culture can be expected.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a manufacturing process of a cheonggukjang using a visor as an embodiment of the present invention.
FIG. 2 is a view showing a process of manufacturing a soy sauce using Meju containing the effect of Boija as another embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.

According to the embodiment of the present invention, it is possible to produce soy sauce using soy bean tea showing anti-obesity and anti-cholesterol effect, as well as soy sauce, soybean paste and hot pepper sauce This can shorten the fermentation time of fermented soybeans and prevent the pleasant smell from boiling soybean paste or Chongkukjang.

As to the above-mentioned videocassette, the videocarcinoma is obtained from a large-leafed tea plant belonging to Theaceae, and then obtained from a large-leafed tea plant native to Yunnan province in China, It is a car that causes the fermentation to occur by inducing the breeding of microorganisms in the air by depositing borrowing after destroying.

The production method of Boi tea is made by fermentation process for many years after harvesting tea leaves. It is a method of fermentation of dried beans, which is long-naturally fermented, and fermentation method of fermenting by fungi through an artificial method have.

The ginseng fermentation method is a process of fermenting only by natural oxidation and enzymatic oxidation while maintaining a humidity of 30% or less by taking boiled tea leaves. In the wet fermentation method, when the humidity of the fermentation tank is maintained at 80% or more, Followed by an oxidation process.

The tea contains vitamins, caffeine, tannins, flavonoids, and essential oils. Tea has traditionally been known to exhibit diabetes, obesity, antioxidant, antihypertensive, antibacterial, cholesterol-lowering and anti-ulcer effects. The chemical composition of these viscous tea is as shown in [Table 1] below.

In other words, boi tea has a fat-dissolving effect, so it is good to drink it after eating oily Chinese food. It is rich in natural saponins and minerals, and is effective in dissolving fat, promoting digestion, promoting digestion, improving function, hangover, improving stomach symptoms, inhibiting the rise of blood sugar level, and promoting blood circulation. Also, it is known that it has the effect of strengthening immunity, prevention of aging, prevention of cancer, strong effect on teeth, and it is also drinking as a herbal medicine.

On the other hand, Boi tea applied to the rice according to the embodiment of the present invention is not based on the Yunnan material of the People's Republic of China but on the clean high-quality Boi tea produced in the Laichau region of Vietnam.

[First Embodiment]

Referring to FIG. 1 of the accompanying drawings, the soybean is washed in purified water as step (a).

As a next step (b), 10 g of boiled tea leaves obtained by wet or dry fermentation for 5 years or more are placed in 2 liters of purified water, heated at 260 to 280 ° C for 5 to 10 minutes, .

The boiled tea leaves are completely fermented because they are prepared through natural oxidation and oxidization or oxidization by inserting the enzymes or Oryzias. Therefore, the active ingredient is not changed even within 270 degrees.

As the next step (c), the beans washed from the step (a) are added to the boehmite extract prepared from the step (b), and the beans are called for 6 to 12 hours.

Here, the soybean curd extract and the soybean are mixed in a ratio of 3: 1, so that the beans are preferably called for about 12 hours in winter and about 6 to 8 hours in summer.

In the next step (d), the soybeans sufficiently recalled from the step (c) are added to the boehmite extract solution and boiled for a predetermined time in a controlled flame, and then the soybeans are poured When the beans are crushed by pushing them with stirring, they are transferred to a ventilated container to cool the beans that are broken at room temperature.

At this time, it is good to boil the beans which are boiled through moderate intensity control as described above for 1 hour at high heat, one and a half hours at medium heat, and three and a half hours at low heat.

In the following step (e), the soybean which is broken from the step (d) is wrapped in a bezoatum and fermented while maintaining the temperature, so that the fermented soybean curd will be.

That is, the fermentation temperature for the broken soybean is in the range of 38 to 45 degrees, and the fermentation time is within the range of 24 to 48 hours. First, rice straw is laid on a large-sized bean curd, the cotton cloth is spread, Take it.

Then, the rice straw is put in the middle, the basket is covered with the cotton cloth, the rice straw is put up, and the cotton cloth is wrapped with a cotton cloth or a large towel to cover the bedding in a state where the humidity is preserved The fermentation time is within the range of 24 hours to 48 hours, and the fermented soy sauce can be completed as a fermented soy sauce having almost no odor.

[Second Embodiment]

From the step (d), it is possible to produce meju capable of producing soy sauce, doenjang and soybean paste such as kochujang. In the process of producing the soy sauce, boiled soybeans are first introduced into a ventilated container Remove the water and cool it.

In the following Meju production process, the cooled soybeans are poured in a mortar, molded into a shape, dried for 3 to 4 hours, and then dried for 20 to 25 days in a dry and well-ventilated place.

In the following Meju production process, the dried soybeans are fermented for 3 to 4 days in the range of 25 to 30 degrees, and then fermented in a natural drying environment for 20 to 25 days to prepare soy sauce, doenjang, and kochujang Meju containing the visceral efficacy can be completed.

[Third Embodiment]

The process for producing soy sauce using the meju containing the boza tea as described above will now be described with reference to FIG. 2 attached hereto. First, as a step (a1), the soy sauce is washed with a sol.

In the next step (b1), a Vickers extract solution maintaining low saltiness within 10% and a salt holding saltiness within a range of 18-19% are added to the vessel and mixed, and the mixture is mixed with the dried meju To increase salinity.

In step (c1), charcoal, dried red pepper and jujube are added to the jars after adding the bauxite extract to the jars and adding the meju with increased salinity from the step (b1). After 45 days, It is to make meju with salinity increased from the pot.

In the following step (d1), the mixture in the jar containing the increased salinity in the step (c1) is put into a heating vessel and boiled and cooled. The cooled mixture is then put into the jar and aged for 30 to 60 days By doing so, soy sauce using Boi tea can be completed.

[Fourth Embodiment]

In the soy sauce manufacturing method comprising the steps (a1), (b1), (c1), and (d1) of the soybean paste used as the embodiment of the present invention, the salinity obtained after the step (c1) Meju is made into meju powder, and it is put into a salt-control jar and aged for 2 to 3 months.

[Fifth Embodiment]

In the embodiment of the present invention, the hot pepper paste is prepared by adding ordinary hot pepper paste materials including pepper powder and malt to the ground meju powder in the soybean paste manufacturing process, and then aging it for a certain period of time, Can be completed.

That is, according to the embodiment of the present invention, the soybean paste used in the present invention includes chongkukjang, soy sauce, soybean paste, and kojoojang, , The odor is remarkably reduced as shown in Experimental Example 1 below, and a pleasant smell is produced not only in Korea but also in Korea as well as in Korea It is possible to improve what acts as a big obstacle to globalization.

[Experimental Example 1]

Comparative Example 1: Cheonggukjang of Company A purchased from the market

Comparative Example 2: Miso of Company B purchased on the market

10, 10, 20, 10, 40, and 60% of the soybean curd prepared in Examples 1 and 4, the soybean paste prepared in Example 1, the soybean paste prepared in Example 1, 10, 50, and 10 were randomly selected as sensory test agents, and the results of averaging the test results of odor unpleasantness, overall taste, etc. on the scale of 10 points are shown in Tables 2 and 3 below.

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

   Smell unpleasant  Overall likelihood Comparative Example 1 4.5 4.3 Example 1 9.3 9.1

   Smell unpleasant  Overall likelihood Comparative Example 2 6.5 6.3 Example 4 9.1 8.9

The soybean paste and chungkukjang prepared by the above method are not killed by the lactic acid bacteria present in the soy sauce even when cooked at high temperature, and thus can be effectively consumed through the cooked food.

This is a remarkable difference from common miso, which is cooked by adding other ingredients and then adding boiled soy sauce. The boiled tea contains the lactic acid bacteria contained in the soy sauce, and the tea leaves are subjected to natural oxidation, enzymatic oxidation or koji It is possible to preserve the active ingredient even at a temperature of less than 270 ° C.

While the present invention has been described in connection with the accompanying drawings, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the invention.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. It is to be understood that such changes and modifications are within the scope of the claims.

Claims (14)

(a) washing soybeans in purified water;
(b) 10 g of boiled tea leaves obtained by fermentation for 5 years or more in a wet or dry pan, 2 liters of purified water, heating at 260 to 280 ° C for 5 to 10 minutes and then cooling to prepare a tea extract;
(c) a step of adding soybeans washed from the step (a) to the soybean curd extract prepared from the step (b) and soaking the beans for 6 to 12 hours;
(d) The soybeans sufficiently disinfected from step (c) are added back to the boar tea extract, boiled for a predetermined time in a controlled flame, and then boiled with a medium spatula until the boiled soybeans are sufficiently cooled, When it is crushed, it is transferred to a ventilated container and allowed to cool at room temperature; And
(e) a step of wrapping the broken beans in a bezoat with the bean curd refuse from the step (d) and fermenting the bean curd refuse, thereby completing the fermented bean curd refuse, which has been removed from the smell by the bean curd extract; The method of claim 1, further comprising: 2. The method according to claim 1, wherein in step (c), the extract is mixed with beans in a volume ratio of 3: 1, and is called for about 12 hours in winter and 6 to 8 hours in summer. A method for manufacturing a soup stock. The method according to claim 1, wherein the beans boiled in the step (d) are boiled for 1 hour at high heat, 1 hour and half at medium heat, and 3 and a half hours at low heat. Way. The method according to claim 1, wherein the fermentation temperature in step (e) is in the range of 38 to 45 degrees and the fermentation time is in the range of 24 to 48 hours. The method according to claim 4, wherein in step (e), the rice straw is laid on a large-sized bowl, the cotton cloth is spread, the boiled soybeans are put in the bowl, the rice straw is put in the middle, the basket is covered with the cotton cloth, Wherein the bedding is wrapped in a state where the humidity is preserved (dried) by covering the bedding or the electric furnace with vinyl, and fermented at 38 to 45 degrees for 24 to 48 hours. (a) washing soybeans in purified water;
(b) 10 g of boiled tea leaves obtained by fermentation for 5 years or more in a wet or dry pan, 2 liters of purified water, heating at 260 to 280 ° C for 5 to 10 minutes and then cooling to prepare a tea extract;
(c) a step of adding soybeans washed from the step (a) to the soybean curd extract prepared from the step (b) and soaking the beans for 6 to 12 hours; And
(d) The soybeans sufficiently disinfected from step (c) are added back to the boar tea extract, boiled for a predetermined time in a controlled flame, and then boiled with a medium spatula until the boiled soybeans are sufficiently cooled, When it is crushed, it is transferred to a ventilated container and allowed to cool at room temperature; / RTI >
Adding the boiled soybeans from the step (d) into a ventilated container to remove water and cool;
Drying the beans in a mold for 3 to 4 hours followed by drying for 20 to 25 days in a dry and well ventilated place; And
Fermenting the malted soybean for 3 to 4 days in the range of 25 to 30 degrees and then fermenting the fermented soybeans in a natural drying environment for 20 to 25 days to complete Meju; The method of claim 1, further comprising the steps of: (a1) washing the meju completed by the method of claim 6 with a sole and drying it to the sunlight;
(b1) adding a viscous tea extract and a salt to a vessel, mixing the mixture, and adding the dried Meju to the mixture to cause the salinity to increase;
(c1) jars containing Bojang Tea Extract, and adding Meju with increased salinity from the (b1) process, charcoal, dried red pepper and jujube were added to the jar, and after 45 days, salinity was increased from the jar The process of delivering the meju; And
(d1) The mixture in the jar containing the increased salinity in the step (c1) is put into a heating vessel, boiled and cooled, and the cooled mixture is further put into the jar and aged for 30 to 60 days to complete the soy sauce fair; The method of claim 1, further comprising: [7] The method according to claim 7, wherein, in the step (b1), the salinity of the extract is lower than 10%, and the salt maintains a salinity within a range of 18 to 19% . (a1) washing the meju completed by the method of claim 6 with a sole and drying it to the sunlight;
(b1) adding a viscous tea extract and a salt to a vessel, mixing the mixture, and adding the dried Meju to the mixture to cause the salinity to increase;
(c1) jars containing Bojang Tea Extract, and adding Meju with increased salinity from the (b1) process, charcoal, dried red pepper and jujube were added to the jar, and after 45 days, salinity was increased from the jar The process of delivering the meju; ≪ / RTI >
A step of grinding the meju with increased salinity after the step (c1) to make meju powder, adding it into a salt-controlling pot, and aging for 2 to 3 months to complete the doenjang; The method of claim 1, further comprising: (a1) washing the meju completed by the method of claim 6 with a sole and drying it to the sunlight;
(b1) adding a viscous tea extract and a salt to a vessel, mixing the mixture, and adding the dried Meju to the mixture to cause the salinity to increase;
(c1) jars containing Bojang Tea Extract, and adding Meju with increased salinity from the (b1) process, charcoal, dried red pepper and jujube were added to the jar, and after 45 days, salinity was increased from the jar The process of delivering the meju; ≪ / RTI >
Meju of increased salinity after the step (c1) is crushed and made into meju powder, and then added to the crushed meju powder with a common ingredient of kochujang including red pepper powder and maltose, followed by aging for a certain period to complete a kochujang ; The method of claim 1, further comprising: A cheonggukjang using a soaked tea by the method of claim 1. A soy sauce using a soaked tea according to the method of claim 7. A miso using a soaked tea by the method according to claim 9. A red pepper paste dipped in the method according to claim 10.

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