KR20190118800A - Manufacturing method of powdered soybean paste stew - Google Patents

Abstract

The present invention relates to a method for cooking powder soybean paste stew including soybean paste powder, fermented soybean paste powder, and sweet pumpkin powder. The powder soybean paste stew added with sweet pumpkin and fermented soybean paste according to the preparation method of the present invention, has savory taste just like soybean paste stew cooked at home by adding an appropriate amount of fermented soybean paste powder and sub-ingredients, and is excellent in nutrition by only using natural ingredients without adding food additives. By using sweet pumpkin, savory taste is enhanced to have excellent palatability. In addition, soybean paste powder soup in the form of powder and dried seasoning ingredients can be prepared separately and stored for a long time, and thus can be easy to be distributed and stored. Also, the powder can be consumed anytime anywhere if boiled with water without preparing separate seasoning.

Description

Manufacturing method of powdered soybean paste stew {Manufacturing method of powdered soybean paste stew}

The present invention relates to a method for producing powdered miso stew including miso powder, cheongukjang powder and sweet pumpkin powder.

Doenjang is one of the traditional fermented foods in Korea, which uses soybean as its main ingredient. In addition to the role of seasoning foods that give unique taste and aroma to old ancestors who lacked protein intake, lysine is insufficient in rice or grains when consumed with rice. ), And has been used as a source of major protein to supplement tryptophan, and is known to supplement the nutrients necessary for modern people because it is rich in essential amino acids, fatty acids, organic acids, minerals, and vitamins.

Doenjang contains various beneficial physiologically active substances such as antioxidant function, antimutagenicity, ACE inhibitor, and thrombolytic substance. Active research is being done.

Cheonggukjang is not only an important seasoning, but also a source of nutrients. It has a unique flavor by enzymes produced by Bacillus subtilis during fermentation of soybeans. , Amide and other sticky mucus are produced to improve food value and antioxidants and antioxidants such as isoflavones, phytic acid, saponin, trypsin inhibitor, tocopherol, unsaturated fatty acid, dietary fiber and oligosaccharide contained in soybean during fermentation process As it contains a large amount of substances and thrombolytic enzymes, its importance is being reexamined as a functional food.

In addition, Cheonggukjang is known to have effects such as thrombolysis, osteoporosis prevention, hypertension, atherosclerosis prevention, promoting blood circulation and lowering blood alcohol concentration. In order to increase the use value and efficiency of the excellent Cheonggukjang and to improve severe unpleasant odor, research is being conducted to ferment Cheonggukjang by adding various functional materials. During fermentation of Cheonggukjang, enzymes produced by microorganisms transform proteins into free amino acids, oligopeptides, and low-molecular proteins, which have different physiological activities from the original protein.

Cheonggukjang, unlike other Jangjang, can be manufactured without salt, and can be an alternative to prevent the occurrence of stomach cancer, hypertension, and stroke caused by excessive salt intake. In addition, various proteins or peptides contained in Cheonggukjang have been reported to exhibit various physiological activities such as anticancer, lipid lowering, immune enhancement, antibacterial action, and growth of bifidus bacteria.

Sweet pumpkin is a type of cucurbita maxima. It is a winter pumpkin and tastes very sweet. Small ones may be called mini sweet pumpkins or chestnut pumpkins. Sweet pumpkin is rich in minerals and vitamins, especially beta-carotene containing a large amount of antioxidant and anti-cancer effects as well as it was found to have an excellent effect on the prevention of liver disease and vascular diseases. In addition, it has been found to be effective in diet as well as eye health, skin care, and immunity has recently gained popularity as well-being food along with the well-being craze.

Recently, instant foods that can be boiled and eaten with doenjang stew easily mixed with water at home or outdoors have been developed to lead the popularization and globalization of doenjang stew. However, the instant doenjang stew on the market has a problem in that it lacks the texture and deep taste from the ingredients as compared to the taste of the stew boiled at home. Therefore, there is a need for a miso soup that can be boiled easily with water and can have a similar taste, texture, and color as doenjang stew cooked directly at home.

Due to this cause, the preference for food that is cooked with a short time and a little effort is increased rather than food prepared with a lot of time and effort. Accordingly, foods that can be easily cooked are coming out. In addition, the number of elderly households and single-person households is increasing rapidly.

Korean Laid-Open Patent No. 2014-0025005 discloses a method for manufacturing instant instant sirae miso stew, and Korean Patent No. 10-1732899 discloses a method for preparing instant cheongjang-guk, but adding sweet pumpkin and cheonggukjang of the present invention. It is different from the manufacturing method of powdered miso stew.

An object of the present invention is to provide a method for preparing powdered miso soup with added sweet pumpkin and cheonggukjang that can be easily cooked but do not add food additives.

In order to achieve the object as described above, (a) the present invention comprises the steps of drying and grinding the miso to prepare a miso powder; (b) preparing fermented soybeans, followed by drying and pulverizing the chunggukjang prepared by stirring; (c) drying the pulverized sweet pumpkin and then grinding to prepare sweet pumpkin powder; (d) preparing a doenjang stew powder soup by mixing dried anchovy powder and dried red pepper powder in addition to the doenjang powder, the cheongukjang powder, and the sweet pumpkin powder prepared in the above steps (a) to (c); (e) roasting the fine onions and then drying them; It provides a method of producing powdered miso stew including sweet pumpkin and Cheonggukjang comprising the; prepared by the step (e), the step of slicing dried zucchini and shredded dried Cheongyang pepper vacuum packaging; .

In addition, the present invention provides a powdered miso soup prepared by the above method.

Powdered Doenjang-jjigae added sweet pumpkin and Cheonggukjang according to the production method of the present invention is excellent in the delicious taste of Doenjang-jjigae as boiled at home by adding appropriate amount of Cheonggukjang powder and subsidiary ingredients, and uses only natural ingredients without adding any food additives It is prepared by excellent nutritional ingredients, and has excellent palatability by enhancing the umami taste using sweet pumpkin. In addition, it can be stored and stored for a long time by separately preparing powdered doenjang stew powder soup and dried dry seasoning ingredients, and can be easily consumed anytime and anywhere when mixed with water without boiling the sauce. have.

The present invention (a) drying and grinding the miso to prepare a miso powder; (b) preparing fermented soybeans, followed by drying and pulverizing the chunggukjang prepared by stirring; (c) drying the pulverized sweet pumpkin and then grinding to prepare sweet pumpkin powder; (d) 150 to 250 parts by weight of dried anchovy powder in addition to 800 to 1200 parts by weight of doenjang powder, 200 to 400 parts by weight of cheonggukjang powder and 100 to 180 parts by weight of sweet pumpkin powder prepared in the above steps (a) to (c) Preparing a miso soup powder soup by mixing 100 to 200 parts by weight of red pepper powder; (e) roasting the fine onion at 40 ° C. to 80 ° C. for 20 to 40 minutes and then drying; (f) vacuum-packing the onion prepared in step (e), chopped dried zucchini and chopped dried yangyang pepper to prepare a doenjang jjigae ingredients seasoning; To provide.

The miso of step (a) may preferably be a low salted miso, but is not limited thereto.

Drying in the manufacturing method may be used by natural drying or drying using a dryer. In the case of drying using a dryer, in the step (a), the doenjang may be dried for 60 to 84 hours at a dryer 40 to 70 ℃, preferably for 66 to 78 hours at 50 to 60 ℃ have. Cheonggukjang of step (b) may be dried for 60 to 84 hours at 40 to 70 ℃ dryer, preferably at 66 to 78 hours at 50 to 60 ℃. The dried sweet pumpkin of step (c) may be dried for 12 to 36 hours at 40 to 70 ℃ dryer, preferably for 18 to 30 hours at 50 to 60 ℃.

Doenjang powder, sweet pumpkin powder, Cheonggukjang powder, anchovy powder and red pepper powder in the step (d) is 800 to 1200 parts by weight, 200 to 400 parts by weight of Cheonggukjang powder, 100 to 180 parts by weight of sweet pumpkin powder, 150 to dried anchovy powder It may be prepared by mixing 250 parts by weight and dried red pepper powder 100 to 200 parts by weight.

The onion finely cut in the step (e) can be roasted for 20 to 40 minutes at 40 ℃ to 80 ℃, at this time, it is preferable to roast without cooking oil or the like on the onion, but is not limited thereto, through the general method in the art You can fry the onions.

In the step (f), onion, courgette and pepper may be mixed with 10 to 20 parts by weight of onion, 8 to 15 parts by weight of courgette and 0.5 to 3 parts by weight of finely dried pepper.

The onions roasted in the step (f) is a spicy taste is reduced and sweetness is increased, serves as a spice to enrich the flavor and flavor in the miso stew.

The pepper in step (f) may be a chungyang pepper, but is not limited thereto. The pepper can give a unique flavor while providing a hot and stiff taste to the miso stew.

In addition, the blending ratio of sweet pumpkin powder according to the manufacturing method may add a rich flavor due to the sweet taste without adding any food additives, but when added in excess of the blending ratio of the sweet pumpkin powder, the sweet flavor is strong, so that the unique flavor of miso stew is reduced. Can be.

Therefore, the preparation of powdered miso stew by adding each of the ingredients to the blending ratio was able to enhance the flavor of the miso stew. .

In addition, separately preparing the doenjang-jjigae powder and the doenjang-jjigae ingredients seasoning under the same conditions as described above could be stored for a long time without altering the taste.

The present invention also provides a powdered miso soup prepared by the above method. Powdered miso stew prepared by the method of the present invention can be enjoyed anytime and anywhere by mixing with an appropriate amount of water, and can be eaten by adding tofu, red pepper powder, potatoes, green onions, etc. according to personal preference, but is not limited thereto.

Hereinafter, the embodiment of the present invention will be described in detail. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples. In addition, each Example is a part which does not have a special description shall be manufactured by the same method as <Example 1-1>.

< Example  1> Preparation of Powdered Doenjang-jjigae with Sweet Pumpkin

1-1. Miso powder, cheongukjang powder, sweet pumpkin powder, Anchovy powder  And Red pepper  Blending ratio of 1000: 300: 140: 200: 80 By weight  Produce

The doenjang and Cheonggukjang used in the examples of the present invention used low-salt miso and Cheonggukjang prepared directly by Gayajinjang Farming Association, and other ingredients include sweet pumpkin, anchovy powder, red pepper powder, shrimp powder, onion, zucchini and cheongyang pepper. Used.

(1) Manufacture of Doenjang Powder and Cheonggukjang Powder

Doenjang and Cheonggukjang prepared by Gaya Jinjang Farming Association were dried at 55 ° C. for 72 hours using a dryer. After drying, they were put in a grinder and pulverized to prepare miso powder and cheonggukjang powder.

(2) sweet pumpkin powder manufacturing

The sweet pumpkin was cut into quarters, and the sweet pumpkin seeds and the inside were removed, and the sweet pumpkin was put in a steamer and cooked for 15 minutes. The dried sweet pumpkin was dried at 55 ° C. for 24 hours using a dryer, and then ground in a grinder to prepare sweet pumpkin powder.

(3) Miso Soup Powder Soup Manufacture

In addition to the doenjang powder, Cheonggukjang powder and sweet pumpkin powder prepared in the above anchovy powder and red pepper powder was mixed in a weight ratio of 1000: 300: 140: 200: 80 and then vacuum-packed to prepare a doenjang soup powder soup.

(4) Seasoning of Soybean Paste Soup

The onion was cut into pieces of 1 to 3 cm in size, and then roasted slowly without cooking oil or the like on a low heat of 40 to 80 ° C. At this time, the onion was cooked for 30 minutes until the color was ripe and transparent.

The courgette was sliced into a size of 1 to 3 cm, and then dried at 55 ° C. for 24 hours using a dryer.

Cheongyang pepper was sliced to a size of 0.3 to 1 cm, and dried for 24 hours at 55 ℃ using a dryer.

Mixing ratio of the onion, zucchini and cheongyang pepper in a weight ratio of 15:10: 1 and then vacuum-packed to prepare a seasoning doenjang stew ingredients seasoning.

1-2. Miso powder, cheongukjang powder, sweet pumpkin powder, Anchovy powder  And Red pepper  The compounding ratio is prepared at a weight ratio of 1000: 300: 200: 200: 100

Powdered Doenjang stew was prepared in the same manner as in Example 1-1, but the mixing ratio of Doenjang powder, Cheonggukjang powder, Sweet pumpkin powder, Anchovy powder, and red pepper powder was mixed in a weight ratio of 1000: 300: 200: 200: 100 Powder soup was prepared.

1-3. Miso powder, cheongukjang powder, sweet pumpkin powder, Anchovy powder  And Red pepper  The compounding ratio is prepared at a weight ratio of 1000: 300: 50: 200: 250

Powdered Doenjang stew was prepared in the same manner as in Example 1-1, but the mixing ratio of Doenjang powder, Cheonggukjang powder, Sweet pumpkin powder, Anchovy powder, and red pepper powder was mixed at a weight ratio of 1000: 300: 50: 200: 250 Powder soup was prepared.

< Example  2> Shrimp powder  Preparation of Added Powdered Doenjang-jjigae

2-1. Miso powder, Anchovy powder , Shrimp Powder  And Red pepper  Compounding cost 1000: 150: 50: 80  Produce

Powdered Doenjang-jjigae was prepared in the same manner as in Example 1-1, but was prepared by adding shrimp powder to Doenjang-jjigae powder soup without adding Cheonggukjang powder and sweet pumpkin powder. Miso powder, anchovy powder, shrimp powder and red pepper powder were mixed in a weight ratio of 1000: 150: 50: 80 to prepare miso soup.

2-2. Miso powder, Anchovy powder , Shrimp Powder  And Red pepper  Compounding cost 1000: 150: 50: 160  Produce

Powdered Doenjang-jjigae was prepared in the same manner as in Example 1-1, but was prepared by adding shrimp powder to Doenjang-jjigae powder soup without adding Cheonggukjang powder and sweet pumpkin powder. Miso powder, anchovy powder, shrimp powder and red pepper powder were mixed in a weight ratio of 1000: 150: 50: 160 to prepare miso soup powder soup.

< Example  3> Prepared by mixing boiled seasoned sauce with miso powder

Anchovies were put in boiling water and served with broth. Separately, chopped onion, zucchini and red pepper was added to boil, and then mixed with anchovy broth. Doenjang powder, steamed sweet pumpkin powder, and red pepper powder were added to the mixed broth, mixed, dried at 55 ° C. for 24 hours using a dryer, and vacuum-packed to prepare a powdered miso soup.

< Example  4> Sensory evaluation and hypotonic evaluation

4-1. Sensory evaluation

In order to perform the sensory evaluation of the powdered doenjang stew prepared in Examples 1 to 2, we confirmed the taste, sweetness, bitterness, texture and premise preference by a five-point grading method for 50 citizens in front of Asan-si intercity terminal in Chungnam. The results are shown in Table 1.

division Umami sweetness Spicy bitter Texture Overall
Symbol 1-1 4.8 4.7 4.8 4.5 4.7 4.70 1-2 4.7 3.6 4.4 4.6 4.6 4.38 1-3 4.3 4.7 4.8 4.5 4.6 4.58 2-1 3.5 3.5 4.0 3.0 4.5 3.70 2-2 3.2 3.7 4.6 3.3 4.5 3.86

(1: bad, 2: a little bad, 3: normal, 4: a little good, 5: good)

As shown in Table 1, the umami taste of Examples 1-1, 1-2 and 1-3 prepared by mixing Cheonggukjang powder and sweet pumpkin powder was prepared by mixing shrimp powder without adding Cheonggukjang powder and sweet pumpkin powder. It was higher than the case of 2-1 and 2-2. In addition, it was confirmed that the highest degree of overall acceptability when the doenjang stew powder soup was prepared in the blending ratio of Example 1-1.

In the case of Example 1-2, when the weight ratio content of the sweet pumpkin powder is added higher than in the case of Example 1-1, it was confirmed that the sweetness is strong and a low score appears. In addition, in the case of Example 1-3, the weight ratio content of the sweet pumpkin powder was added lower than in the case of Example 1-1, but overall received a high score, but slightly lower than the case of Example 1-1 in the evaluation of umami taste It was confirmed to appear.

In Examples 2-1 and 2-2, the scores were lower in umami and sweetness evaluation than in Examples 1-1 to 1-3, and the cooked doenjang-jjigae had a bitter taste and a unique and spicy taste. There was an assessment that this was lacking.

According to the above results, it was confirmed that adding and mixing the Cheonggukjang powder and sweet pumpkin powder in the preparation of the powdered Doenjang stew powder soup improves the taste and overall acceptability. In particular, in addition to the miso powder, the Cheongguk powder and the sweet pumpkin powder, When the mixing ratio of red pepper powder was mixed at a weight ratio of 1000: 300: 140: 200: 80, it was confirmed that the mixing ratio was important as the sensory evaluation was excellent.

4-2. Hypotonic evaluation

In order to perform the shelf life evaluation of the powdered miso stew prepared in Examples 1 to 3, vacuum-packed powdered miso stew was stored at room temperature, and the state of taste was periodically checked, and the results are shown in Table 2. .

72 hours fortnight one month Two months Four months 1-1 O O O O O 1-2 O O O O O 1-3 O O O O O 2-1 O O O O O 2-2 O O O O O 3 O O X X X

(O: no abnormality, X: alteration)

As shown in Table 2, in Examples 1-1 to 2-2, even after cooking four months elapsed, there was no change in taste. However, when the doenjang-jjigae powder soup and the seasoning ingredients seasoning were not separated and prepared by the method of Example 3, when they were cooked by boiling and drying all the ingredients together, they had a mild sour taste when cooked after one month. After the moon had elapsed, the material in the vacuum packaging became slightly brownish and discolored.

According to the results, it was confirmed that the preparation by the method of drying and vacuum packaging by separating the doenjang stew powder soup portion and the dry seasoning ingredients portion was confirmed to have excellent storage properties.

The invention made by the inventor has been described in detail according to the above embodiment. However, the above embodiments are merely to exemplify the contents of the present invention, and the scope of the present invention is not limited to the above embodiments, and the scope does not depart from the gist of the invention by those skilled in the art. It is to be understood that the present invention is changeable at.

Claims (5)

(a) drying and grinding the miso to prepare miso powder;
(b) preparing fermented soybeans, followed by drying and pulverizing the chunggukjang prepared by stirring;
(c) drying the pulverized sweet pumpkin and then grinding to prepare sweet pumpkin powder;
(d) 150 to 250 parts by weight of dried anchovy powder in addition to 800 to 1200 parts by weight of doenjang powder, 200 to 400 parts by weight of cheonggukjang powder and 100 to 180 parts by weight of sweet pumpkin powder prepared in the above steps (a) to (c) Mixing 70 to 90 parts by weight of red pepper powder to prepare miso soup powder soup;
(e) roasting the fine onion at 40 ° C. to 80 ° C. for 20 to 40 minutes and then drying;
(f) vacuum-packing the onion prepared in step (e), chopped dried zucchini and chopped dried cheonyang pepper to prepare a doenjang jjigae ingredients seasoning;
The method according to claim 1,
The miso of the step (a) is a powdered miso stew method characterized in that the low salted miso.
The method according to claim 1,
The drying of the step (a) is dried for 66 to 78 hours in a dryer 50 to 60 ℃, the drying of the step (c) is dried for 50 to 60 ℃ for 18 to 30 hours, characterized in that the powder miso Manufacturing method.
The method according to claim 1,
Onion, zucchini and chungyang pepper in the step (f) is 10 to 20 parts by weight of onion, 8 to 15 parts by weight of zucchini and finely dried dried Yangyang stew, characterized in that 0.5 to 3 parts by weight of dried doenjang stew.
Powdered miso soup prepared by the method of any one of claims 1 to 4.