KR20190044185A - The manufacturing method of the traditional characteristic soy - Google Patents

Abstract

The present invention relates to a kind of soybean paste which is a traditional Korean food which manufactured by fermenting a fermented soybean lump or soybean and vegetables in a short period of time, wherein the kind of soybean paste is manufactured by mixing barley barn rice cake, fermented soybean, fermented rye, vegetables, bay salt, and purified water, and then fermenting and aging thereof. According to the present invention, by fermenting (aging) fermented soybeans and fermented rye together with barley barn rice cake, it is possible to shorten a fermentation time of the kind of soybean paste and to develop quality of the kind of soybean paste to be higher according to preference of modern people by revealing deep and rich taste and a fragrant smell, instead of a sour and light taste and unpleasant and fishy taste of the kind of soybean paste having a short fermentation time.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

The present invention relates to a traditional Korean traditional dish made by fermenting meju or soybean and vegetables.

In general, the meju is made by sprinkling meju, and it is burnt with salted red pepper powder and chopped red pepper. The salty, radish, and green pepper are pickled in salt and put into a jar and put in a jar. It is a field that is eaten for 9 days by being buried in the heat of decay.

However, there are many other methods of manufacturing the site.

In Gangwon-do or Gyeongsangbuk-do, steamed rice flour and soya beans are piled round and blanched for about a week. Drizzle for about a week and then grind it carefully and mix it with radish, carrots, green pepper, green onions, kelp, anchovies and syrup and salt.

In Chungcheongnam-do, the rice is milled and moistened with water soaked in water. Then, the silk bread is kneaded with maltic water, and it is kneaded for 12 hours in a warm place. Then, green pepper, eggplant, red pepper powder and garlic are put into the pot. Manufactured for a week.

In Gyeongsangnam-do, boiled meju is mixed with barley which is milled in millet to make meju. Then it is mixed with boiled dried and boiled chili powder and red pepper powder. Then, it is kneaded, mixed with pickled pepper and brine pickled in salt water and sealed. .

On the other hand, it is also called chaff, and it is called as a quarry because it contains a lot of vegetables. In Gyeongsangbuk - do, it is said to be reduced to the heat of compost when it is cut down.

Unlike other varieties such as doenjang and kochujang, such a kimono does not ferment for a long period of time, but it has the character of a traditional property to eat immediately.

It is a field that was dipped into a delicious taste. There are various kinds of raw materials, fermentation and aging conditions in each region, and unlike other chapters, there is a unique flavor.

However, the fermenter quickly ferments and puts a lot of vegetables, which makes them sour and tastes different.

However, it is difficult to popularize it with the unique smell and taste of traditional Korean soup. Therefore, it is necessary to supplement taste, nutrition, health functionalities, and preservation ability to meet changing taste and taste of consumers. It is required to develop a product to increase the demand.

Korean Patent No. 907659 (a cultivar produced using barley powder and a method for producing the same) Korean Patent Laid-Open Publication No. 2014-0083239 (a method of producing a sweet and sour flavor enhancer)

In order to cope with the above-mentioned demand, the present invention aims to provide a dressing which is manufactured in a short period of time, but also provides a rich taste and suppresses an unpleasant smell, thereby improving the preference degree.

In order to solve the above problems, the present invention provides a fermented soybean paste comprising 20 to 40 wt% of barley crumbs, 10 to 30 wt% of fermented soybean, 20 to 40 wt% of fermented rye, 2 to 5 wt% of vegetables, Wherein the fermented soybean is fermented by increasing the content of the fermented soybean, and the fermented soybean is fermented by adding the fermented soybean to the fermented soybean, Wherein the fermented rye is fermented by growing rye, and the fermentation is performed for 1 to 3 months at 10 ° C or less.

According to the present invention, by fermenting (aging) fermented soybean and fermented rye together with barley flour, the proteolytic enzyme and starcholytic enzyme of the fermented cereal product can be activated to shorten the fermentation time of the cultivar, Instead of the fresh, light and tangy and pungent flavor of the present invention, it is possible to develop a deep, rich taste and a fragrant smell, and thus to enhance the quality of the culture room according to the preference of modern people.

The embryo of the present invention can be prepared by mixing barley crumbs, fermented soybeans, fermented rye, vegetables, sun salt, and purified water and aging at 15 ° C or lower for 1 to 3 months.

The barley dough can be prepared by pouring water into the barley bran, kneading it, shaping it into a ring shape, adding the molded barley bran to the barbecue, grilling it into brown color and drying it in a windy shade.

The fermented soybeans may be fermented by growing bean bean, without limitation. Chungkukjang can be used.

Cheonggukjang can be made by boiling water, boiling water or steam using boiling water, removing water, laying nonwoven fabric on the wicker, spreading the beans evenly and inserting rice straw and fermenting.

On the other hand, when fermented soybean is produced, fermented soybean can be used which is obtained by adding yeast solution containing yeast and sugar to the soybeans expanded.

There is no particular limitation on the yeast, but it is possible to use baker's yeast, sake yeast, wine yeast, beer yeast, doenjang yeast, soy sauce yeast and the like.

The amount of the yeast is preferably 10 ⁵ to 10 ⁷ cells / mL in consideration of the loss due to contact with the high-temperature expanded beans and the activity due to the temperature at the time of fermentation.

The sugar is preferably 0.05 to 1.0 part by weight based on 100 parts by weight of the expanded soybean.

The amount of the yeast solution added is preferably 3 to 10 parts by weight per 100 parts by weight of the expanded soybean. At this time, if the added amount is less than 3 parts by weight, there is no aromatic odor in the final product, and if it is more than 10 parts by weight, the taste of the cultured beans may be lengthened and the fermentation may be delayed.

The fermented soybean thus produced is fermented by the yeast in the sugar bean at the same time to produce alcohol, and by the esterase produced by the yeast, the lower fatty acid, which is one of the unpleasant odor, is bound to form the alcohol ester So that a fragrant smell having excellent palatability can be generated without giving off odor.

In order to exhibit the function of the yeast solution, the yeast solution may be added during the fermentation of the cultivars, but in this case, the yeast may be affected by the active proliferation activity of the fermenting bacteria.

Meanwhile, in the present invention, the fermented soybeans of the present invention and roasted soybeans may be mixed at a weight ratio of 30:70 to 70:30 in place of the fermented soybeans.

By adding roasted beans in this manner, the flavor that is smoked in the restaurant can be improved and the preference degree can be increased.

The fermented rye may be any fermented fermented rye.

On the other hand, a rye fermented product obtained by fermenting rye to a primary fermentation substrate with fermented rye can be used.

The primary fermentation substrate used in the production of the rye fermented product is a wheat flour having yeast fermented by a usual method and is generally called a natural fermentation yeast.

It is known that a product using a natural fermentation yeast in which natural yeast coexists, for example, a bread using a natural fermentation yeast, has a strong flavor and a deep flavor as compared to a yeast-only fermented bread.

First, the primary fermentation substrate can be prepared by fermenting wheat flour having a yeast and adding the rye to the fermented product to perform fermentation one or more times.

At this time, a nutrient source for yeast is formulated. As a nutrient source, malt, honey, sikhye, saccharose, milk protein can be used.

It is preferable that the fermentation is carried out with hot water at 30 to 37 ° C while stirring at 20 to 30 ° C for 4 to 12 hours so that the content of water in the first fermentation substrate becomes 50 to 90% by weight.

In the production of fermented rye, rye is preferably used in a proportion of 50 to 800 parts by weight based on 100 parts by weight of the first fermentation substrate excluding water.

The above-mentioned nutrient source is 0.01 to 5 parts per 100 parts by weight of the primary fermentation substrate excluding water. 0 parts by weight.

The temperature, time and manipulation of the fermentation in the production of the fermented rye are preferably the same as the fermentation conditions in the primary fermentation substrate.

The first fermentation can be subcultured by adding rye to the substrate and fermenting it two to four times.

Through this subculture, a nutritive rich rye fermented with various flavors can be obtained.

The rye fermented product can be used as a fermented flavor enhancing fermented flavor and deep and good taste through fermentation during fermentation in the fermentation process of the fermented soybeans.

Meanwhile, in the present invention, the fermented rye and the roasted rye of the present invention may be mixed in a weight ratio of 30:70 to 70:30 in place of the fermented rye.

By adding the roasted rye in this manner, the flavor improved in the appetite can be increased and the preference degree can be increased.

As the above-mentioned vegetables, various vegetables such as eggplant, cucumber and radish can be used in addition to pepper.

20 to 40 wt% of barley crumbs, 10 to 30 wt% of fermented soybean, 20 to 40 wt% of fermented rye, 2 to 5 wt% of vegetables, 6 to 8 wt% of salty salt and 8 to 12 wt% of purified water, It can be aged for 1 to 3 months at a low temperature of 15 占 폚 or less to produce a cultivar.

In the present invention, the fermentation time can be shortened by activating the proteolytic enzyme and the starcholytic enzyme of the cereal fermented product by fermenting (aging) the fermented soybean and the fermented rye together with the barley flour, Instead of a mild taste and a stingy taste, you can express a deep taste and a fragrant smell.

Hereinafter, the present invention will be described in more detail with reference to the following examples.

It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the invention pertains.

[Example 1]

The mixture was kneaded with 30 parts by weight of purified water in a ratio of 100 parts by weight to 100 parts by weight of barley flour. The resulting mixture was pelletized in a medium size, then punched in the middle, and then baked for 120 minutes in a dark brown rice bowl. I prepared barley crust.

As fermented soybean, Chungkookjang is boiled in water for 3 hours and boiled for 6 hours at 100 ℃ for 6 hours. Then, the nonwoven fabric is spread on the jelly, the beans are spread evenly and rice straw about 5cm is inserted and fermented at 43 ℃ for 24 hours. Respectively.

The rye was fermented in the same manner as in the preparation of the above-mentioned chungkukjang to prepare fermented rye.

The mixture for harvesting, which was prepared by mixing 30% by weight of the barley crumbs, 20% by weight of the fermented soybean, 30% by weight of the fermented rye, 3% by weight of the red pepper at the end, 7% It was aged for one month to produce a cultivar.

[Example 2]

A cultivator was prepared using the same method as in Example 1 except that the fermented soybean was prepared in the following manner.

Meju beans were soaked in water for 13 hours and then boiled in a autoclave at 130 ° C for 30 minutes to prepare boiled beans.

A 10 ⁶ / ml yeast solution in which 10% by weight of baker's yeast was suspended in a sugar solution was prepared.

5 parts by weight of the yeast solution was mixed with 100 parts by weight of the boiled soybean and fermented at 40 DEG C for 18 hours.

Thereafter, the fermented soybeans were aged at 5 캜 for 2 days to produce fermented soybeans with no unpleasant odor.

[Example 3]

A cultivator was produced in the same manner as in Example 1 except that the fermented rye used in Example 1 was produced by the following method.

2500 g of warm water at 35 DEG C and 4 g of malt were added to 1000 g of wheat flour having natural yeast and cultured at 27 DEG C for 8 hours in a fermenter. Thereafter, the mixture was cooled to 10 캜 while intermittently stirring, and then allowed to stand for 3 days.

Thereafter, 2000 g of rye flour, 2500 g of hot water at 35 DEG C and 4 g of malt were added thereto using 1000 g of this culture, and the culture was performed under the same conditions and operation as described above and then allowed to stand. This operation was repeated two more times to prepare a yeast-enhanced primary fermentation substrate.

2000 g of rye flour, 2500 g of hot water at 35 ° C and 4 g of malt were added to 1000 g of the primary fermentation substrate and cultured under the same conditions as above to prepare a secondary fermentation substrate.

Next, 2000 g of rye flour, 2500 g of hot water at 35 DEG C and 4 g of malt were added to 1000 g of this culture, and cultured under the same condition and operation as described above to prepare a tertiary fermentation substrate.

The culture was repeated one more time to obtain a yeast-enhanced fermented rye flour.

[Example 4]

A cultivator was prepared in the same manner as in Example 1 except that the fermented soybean of Example 2 was used as the fermented soybean in Example 1 and the fermented rye of Example 3 was used as the fermented rye.

[Example 5]

In place of the fermented soybeans in Example 1, chungkukjang and bokbun were mixed at a weight ratio of 50:50, and fermented rye of Example 1 and roasted rye were mixed at a weight ratio of 50:50 The same method as in Example 1 was used to produce a cultivator, except that it was used.

The salty taste, sweet taste, sour taste, tasty taste, and flavor of the salads prepared in the above examples were evaluated by 25 male and 25 female males and 25 females. The evaluation criteria were 1 (very unsatisfactory) 10 (very satisfied), and the results are shown in Table 1.

Salty taste sweetness Sour taste Tough taste incense Likelihood Example 1 7.2 7.5 8.4 7.6 6.8 7.6 Example 2 8.2 8.4 8.6 8.2 8.8 8.4 Example 3 8.3 8.6 8.7 8.9 7.9 8.5 Example 4 8.4 8.8 8.9 8.8 9.3 8.9 Example 5 8.8 9.2 9.4 9.3 8.2 9.1 Control
(Commercial salesman) 6.9 7.1 7.2 6.3 5.8 6.7

It can be seen from Table 1 that the present invention has a less irritating taste and an excellent flavor and palatability. In addition, the embryo of the present invention exhibited a rich taste and a fragrant smell which were not sober or sour as compared with the control.

On the other hand, when a fermented soybean treated with yeast is used as a raw material (Example 2), a fragrant smell is expressed in a rice field, and when a rye fermented product is used as a raw material (Example 3), salty, sweet, sour, And the fermented soybean and rye fermented product treated with yeast (Example 4) showed improved values in all the evaluation items, and it was confirmed that the preference of the younger layer was improved.

Particularly, fermented soybeans and fermented rye were added to roasted beans and roasted rye (Example 5).

Claims (5)

20 to 40% by weight of barley crumbs, 10 to 30% by weight of fermented beans, 20 to 40% by weight of fermented rye, 2 to 5% by weight of vegetables, 6 to 8% In this case,
The barley dough is made by kneading and drying the barley dough which is formed by kneading,
The fermented soybean is fermented by growing bean bean,
The fermented rye is fermented by adding rye,
Wherein the aging is carried out at 15 캜 or lower for 1 to 3 months. The method according to claim 1,
The roasted beans are further mixed so that the weight ratio of the fermented soybean to the roasted soybean in the fermented soybean is 30:70 to 70:30, and the fermented rye to roasted rye in the fermented rye is mixed in a weight ratio of 30:70 to 70:30 And further roasted rye is further mixed. The method according to claim 1,
Wherein the fermented soybean is fermented by adding the fermented soybean bean to the yeast solution containing yeast and sugar. 3. The method of claim 2,
Wherein the sugar is added in an amount of 0.05 to 1.0 part by weight relative to 100 parts by weight of the bean curd when the yeast solution is added. The method according to claim 1,
The fermented rye is prepared by adding rye to a primary fermentation substrate obtained by fermenting wheat flour having yeast together with at least one nutrient source and hot water selected from the group consisting of malt, honey, sikhye, saccharides and milk protein for yeast, Wherein said method comprises the steps of: