KR20190074475A - Manufacturing Method of Soybean Paste Using Fermentation Extract - Google Patents

Abstract

The present invention relates to a method of producing fermented soybean paste, which shortens the fermented soybean paste production time by adding a fermented mixture of seaweed and banana, and germinated brown rice during a conventional fermented soybean paste production process, wherein the fermented soybean paste can promote the discharge of sodium from the body. The method comprises: a fermented soybean block preparation step of washing soybeans of raw material, soaking the same in purified water, steaming the same, cooling the same, grinding the same, and molding the same into a rectangular fermented soybean block, wherein the fermented soybean block is placed in a fermentation room at 25-30°C for 48 hours and hung dry for 30 days to be naturally fermented; a fermented mixture preparation step of powdering and roasting seaweeds, parboiling bananas, and making the bananas into sludge using a grinder, wherein the roasted seaweed powder and the banana sludge are mixed and stirred, and inoculated with Bacillus subtilis and fermented to produce a fermented mixture; a fermented soybean block mixture preparation step of soaking the fermented mixture for 24 hours in first saltwater obtained by mixing edible salt with purified water in a weight ratio of 1:1, and adding thereto purified water to produce second saltwater, wherein the naturally fermented soybean block is soaked in the second saltwater, and once soaking is completed, solids remaining after removing liquids therefrom are added and stirred with germinated brown rice to produce a fermented soybean block mixture; and an aging step of aging the fermented soybean block mixture to produce fermented soybean paste.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a fermented soybean paste,

More particularly, the present invention relates to a method of preparing soybean paste using a fermented mixture, and more particularly, to a fermented mixture of kelp, banana, and germinated brown rice, And to a method of producing doenjang.

Doenjang is a typical fermented food using soy sauce and kochujang together with meju, and is divided into conventional soybean paste and improved soybean paste soybean paste.

Conventional soybean paste is prepared by washing raw soybeans and shaping meju into meju, which is then dipped for about 30 days in natural fermentation for 60 days. The soybean protein is decomposed by the enzyme produced by the fermenting bacteria during the immersion process, and some of it is eluted with brine, and the soy sauce is made by taking it, and the residue is aged for 6 months or more to make miso.

On the other hand, the improved soybean paste does not ferment natural fermented meju, but inoculates specific fermenting bacteria and completes doenjang with the process of taking soy sauce omitted.

Conventional doenjang is deeply involved in the fermentation of fermented soybeans, but it is difficult to produce the same quality of soybean paste, and a part of the taste and nutrients are separated through the soy sauce, so that it takes a long period of aging in order to impart flavor as the active ingredient remaining in the residue. , There is a possibility that abnormal fermentation may occur due to various causes such as invasion of germs and failure to maintain proper temperature of fermentation in such a long aging process.

On the other hand, the improved soybean paste has a disadvantage in that it can not inhibit abnormal fermentation by using a specific fermenting bacteria specialized for Meju fermentation and short-term properties by omitting the soy sauce manufacturing process, but it has a weaker flavor than conventional soybean paste.

KR 10-0955300 B1 Apr. 21, 2010.

A problem to be solved by the present invention is to solve the problem of high saltiness of miso by using a fermentation mixture which can produce sodium hypochlorite in the body while preparing miso in a conventional manner, And a method for manufacturing the same.

In order to solve the above-mentioned problems, the method of manufacturing soybean paste using the fermentation mixture of the present invention is characterized in that raw soybean is washed and then immersed in purified water, boiled, boiled, cooled and shaped into a rectangular meju, Fermentation room set at 30 ° C for 48 hours, followed by fermentation for 30 days; Preparing a fermented mixture by mixing and stirring the roasted tangle powder and banana sludge, and then inoculating and fermenting Bacillus subtilis to produce a fermentation mixture; The fermentation mixture was immersed in primary salt water prepared by mixing salt and purified water at a weight ratio of 1: 1 for 24 hours, and purified water was added thereto to prepare a secondary salt water. Then, Mixing the germinated brown rice with the solids remaining after removing the liquid body when the dipping process is completed, and stirring the mixture to prepare a meju mixture; And an aging step of aging the meju mixture to complete the doenjang.

The method for preparing doenjang using the fermentation mixture of the present invention is characterized in that the banana sludge is blended at a ratio of 15 to 35 with respect to the weight of the kelp powder in the fermentation mixture preparation step.

The method for preparing doenjang using the fermentation mixture of the present invention is characterized in that the mixing ratio of each material in the meju mixture-forming step is 20, the fermentation mixture is 20, and the germinated brown rice powder is 10 at a ratio of meze weight 100 .

In addition, the method for preparing doenjang using the fermentation mixture of the present invention is characterized in that the fermentation mixture has an aging period of 90 to 180 days.

According to the method for producing doenjang using the fermentation mixture of the present invention, the fermentation mixture preparation step in which the tangle powder and the banana sludge are mixed and stirred to produce a fermentation mixture, a fermentation mixture in the primary salt water, meju in the secondary salt water, The process of preparing the meju mixture by adding the germinated brown rice to the meju mixture may shorten the manufacturing time of the doenjang and the sodium in the body during the doenjang ingestion to improve the commerciality of the doenjang.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a process for producing a doenjang using a fermentation mixture according to the present invention. FIG.

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

FIG. 1 is a block diagram showing a process for preparing a soybean paste using a fermentation mixture according to the present invention. Referring to FIG. 1, the present invention includes a meju preparing step (S10), a fermenting mixture preparing step (S20), a meju mixture forming step (S30), and an aging step (S40).

In addition, the fermentation mixture prepared by fermenting kelp and banana is added to the bean sprouts so as to smoothly discharge the sodium in the body, as described above, Is added to the body to aid absorption of the body.

Hereinafter, the present invention will be described in detail with reference to the above-described components. First, the meju preparing step (S10) is a step of making meju using conventional conventional doenjang manufacturing method.

In other words, after washing the raw soybeans, the soybeans are dipped in purified water for about 6 hours to be boiled, boiled, cooled, and then crushed into a rectangular meju.

Next, rice straw is put in a fermentation chamber adjusted to about 25 ~ 30 ° C so that free inoculation of the fermenting bacteria is carried out, and the meju is placed for about 48 hours. Then, the inoculated meju is suspended for about one month to allow natural fermentation do.

The fermentation mixture preparation step (S20) is a step of fermenting kelp and banana to prepare a fermentation mixture.

In case of kelp, it is difficult for glutamic acid and alginic acid which exert a rich taste in the components to be absorbed into the body, and when added in the fermentation of soybean paste in order to increase the absorption rate, fermentation efficiency is low due to high salt environment.

In the fermentation mixture preparation step (S20), the kelp is firstly fermented in an unsalted environment and then the fermentation is performed in an aging step (S40), which takes a long time, thereby enhancing the fermentation efficiency of kelp, As mentioned above, glutamic acid replenishes the fermentation products eluted with brine, thereby shortening the aging period which normally takes more than 6 months, and increasing the absorption of alginic acid fermented together to increase the effectiveness of sodium discharge have.

On the other hand, the above-mentioned banana is also rich in potassium component, thereby contributing to the release of sodium in the body. During the fermentation process, the sugar component of the banana is provided as a source of fermentation energy of the fermenter (Bacillus subtilis), and the scent characteristic of the banana is secondarily It plays a role of catching.

The detailed process of the fermentation mixture preparation step (S20) is to immerse the kelp in water for washing for a predetermined time to remove foreign matter and salt first. Next, after vacuum drying, powder treatment is carried out using a pulverizer, and then roasted to remove the shroud first.

Bananas are first cooked enough to increase the sugar content of the pulp, then sterilized at 100 ° C for 2 minutes, then put into a grinder to make sludge.

Finally, roasted sea tangle powder and banana sludge are mixed and stirred, then inoculated with Bacillus subtilis and fermented at 30 ~ 40 ℃ for 20 ~ 30 hours to complete fermentation mixture.

The mixing ratio of the mixing and stirring process is that the banana sludge is formulated at a ratio of 15 to 35 based on the weight of the kelp powder of 100 based on the following sensory evaluation.

In the meju mixture forming step (S30), the meju and the fermentation mixture are immersed in brine, immersed in the brine for about 60 days, the liquid body (liver) is removed, and germinated brown rice is added to the remaining solid to stir the meju mixture.

However, if the fermentation mixture is kept in saline without removing the Bacillus subtilis, the fermentation mixture may be over fermented in the fermentation process or the fermentation process (S40), resulting in acid taste in the fermented soybean paste.

Therefore, the detailed procedure of the meju mixture forming step (S30) is as follows. First, the fermentation mixture is immersed in primary salt water prepared by mixing salt and purified water at a weight ratio of 1: 1 for 24 hours. Bacteria are killed through osmotic pressure phenomenon, In addition, the composition is made into secondary salt (15 ~ 17% salinity) suitable for the immersion process, and then Meju is added to perform the immersion process for 60 days.

Meanwhile, as mentioned above, germinated rice is abundant in various vitamins for assisting absorption of potassium into the body. When germinated brown rice is fermented together with the fermented mixture in the fermentation mixture preparation step (S20) or added before the immersion process, Vitamins (such as vitamin E) may separate and elute into brine.

Therefore, in the present invention, the germinated brown rice is powdered and then added after the immersion step to complete the meju mixture.

The blend ratio of each material is blended at a ratio of 20 for the fermented mixture and 10 for the germinated brown rice powder with respect to the meju weight 100.

In the aging step (S40), the Meju mixture is aged for 90 days or more and 150 days or less based on the following sensory test to complete the miso.

Hereinafter, qualitative data on whether or not the fermentation mixture is sprouted and the aging period of the Meju mixture are described, but this is only a representative example of the present invention, and the scope of the present invention is not limited thereto.

First, in order to calculate the optimum blending ratio of kelp and banana in which the spikelets were dissolved in the fermentation mixture, 30 adults (evenly distributed by age and gender) were subjected to the sprinkling of the fermentation mixture prepared according to the following Examples 1 to 5 (Very good: 5, good: 4, good). The sensory evaluation of the flavor of the fermented mixture was evaluated by a 5-point scoring method (excellent: 5, good: 4, Average: 3, not good: 2, and very poor: 1). The average values of the obtained results are shown in Table 1 below.

Example 1 (T1). A fermentation mixture is prepared according to the fermentation mixture preparation step (S20) of the present invention, and the fermentation mixture is prepared by mixing banana sludge at a ratio of 10 to the weight of the tangle powder of 100.

Example 2 (T2). A fermentation mixture is prepared according to the fermentation mixture preparation step (S20) of the present invention, and the fermentation mixture is prepared by blending 20 parts of banana sludge per 100 parts by weight of tallow powder.

Example 3 (T3). A fermentation mixture is prepared according to the fermentation mixture preparation step (S20) of the present invention, and the fermentation mixture is prepared by mixing banana sludge at a ratio of 30 with respect to the weight of tallow powder of 100.

Example 4 (T4). A fermentation mixture is prepared according to the fermentation mixture preparation step (S20) of the present invention and a fermentation mixture is prepared by mixing banana sludge at a ratio of 40 with respect to a weight of tallow powder of 100.

Example 5 (T5). A fermentation mixture is prepared according to the fermentation mixture preparation step (S20) of the present invention, and the fermentation mixture is prepared by mixing banana sludge at a ratio of 50 with respect to the weight of tallow powder of 100.

<Sensitivity test results on fermentation mixture and its flavor> Example T1 T2 T3 T4 T5 Spine 2.1 2.5 2.6 2.6 2.7 zest 3.6 4.1 4.2 3.7 3.2

As shown in Table 1, as the addition ratio of the banana sludge increased, the degree of the shrinkage became weaker. However, in Examples 4 and 5 in which the addition ratio of the banana sludge was more than 40, the evaluation value of the flavor was evaluated to be lowered.

Therefore, based on Table 1, it is preferable to form a fermentation mixture by blending the banana sludge at a ratio of 15 to 35 with respect to the weight of the tallow powder of 100.

Next, in order to calculate the optimum aging period of the meju mixture, sensory evaluation of the flavor according to the doenjangs prepared according to Examples 6 to 10 below was applied to 30 adults (evenly distributed by age and sex) Very good: 5, Good: 4, Moderate: 3, Bad: 2, Very poor: 1) and the results obtained are shown in Table 2 below.

Example 6 (T6). According to the present invention, miso is produced in the fermentation stage (S40) and the fermentation period is 60 days.

Example 7 (T7). According to the present invention, maltose is produced in the fermentation stage (S40) and the fermentation period is 90 days.

Example 8 (T8). According to the present invention, miso is produced in the fermentation stage (S40) and the fermentation period is 120 days.

Example 9 (T9). According to the present invention, soybean paste is prepared with aging period of 150 days in the aging step (S40).

Example 10 (T10). According to the present invention, miso is produced in the fermentation stage (S40) and the fermentation period is 180 days.

<Results of Sensory Evaluation of Doenjang with Different Periods of Fermentation> Example T6 T7 T8 T9 T10 zest 3.8 4.1 4.2 4.3 4.3

As shown in Table 2, as the aging period was increased, the evaluation value of the flavor was increased, and it was found that the flavor was good in Examples 7 to 10, in which the ripening period was more than 90 days. In Examples 9 and 10 , There was no difference in flavor.

Therefore, based on Table 2, it is preferable that the aging period of the aging step (S40) is 90 days or more, and that the aging period is 150 days or less considering the increase in the preparation cost of the flavor of soybean paste .

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (4)

After washing the raw soybeans, they were soaked in purified water, boiled, boiled, cooled, and shaped into rectangular meju. The Meju was placed in a fermentation room at 25 to 30 ° C for 48 hours, and then fermented for 30 days. Manufacturing step S10;
(S20) a fermentation mixture preparation step (S20) of preparing a fermentation mixture by mixing and stirring the roasted tangle powder and banana sludge, and inoculating and fermenting the bacterium with the fermented kelp powder and the banana sludge;
The fermentation mixture was immersed in primary salt water prepared by mixing salt and purified water at a weight ratio of 1: 1 for 24 hours, and purified water was added thereto to prepare a secondary salt water. Then, (S30) for preparing a meju mixture by adding germinated brown rice to the solids remained after removing the liquid body when the dipping process is completed; And
Aging the Meju mixture to complete the miso (S40);
&Lt; RTI ID = 0.0 &gt; 1, &lt; / RTI &gt;
The method according to claim 1,
Wherein the banana sludge is blended at a ratio of 15 to 35 with respect to the weight of the tangle powder in the preparation step (S20) of the fermentation mixture.
The method according to claim 1,
Wherein the mixing ratio of each material in the Meju mixture forming step (S30) is in the range of 20 to 20, and the germinated brown rice powder is mixed at a ratio of 20 to 20 with respect to the meju weight of 100.
The method according to claim 1,
Wherein the aging period of the aging step (S40) is 90 to 150 days.

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