KR20200066506A - Manufacturing method of Meju and Gochujang using red bean - Google Patents

Abstract

According to one aspect of the present invention, disclosed are a method of preparing a fermented soybean lump containing adzuki beans and a method of preparing red pepper paste containing adzuki beans. The method of preparing a fermented soybean lump containing adzuki beans comprises the steps of: a) soaking beans and adzuki beans in water, steam-cooking the beans and the adzuki beans, and grinding the steam-cooked beans and adzuki beans; b) soaking rice in water and preparing steamed rice by washing and grinding the soaked rice; c) mixing the beans, the adzuki beans, and the rice; and d) molding the mixture thereof, drying an outer surface of a molded product thereof, and naturally fermenting the molded product. The method of preparing red pepper paste containing adzuki beans comprises the steps of: 1) preparing adzuki bean-contained fermented soybean lump powder by drying an outer surface of an adzuki bean-contained fermented soybean lump prepared according to the method of preparing a fermented soybean lump containing adzuki beans and grinding the adzuki bean-contained fermented soybean lump; and 2) adding a saccharification solution, red pepper powder, salt, and water to the adzuki bean-contained fermented soybean lump powder prepared thereby, mixing the same, and fermenting and aging the mixture thereof. According to the method of preparing a fermented soybean lump containing adzuki beans and the method of preparing red pepper paste containing adzuki beans, an adzuki bean-contained fermented soybean lump and adzuki bean-contained red pepper paste which have enhanced antioxidant activities and an increased content of the total polyphenol compared to conventional sauces and have a high content of amino nitrogen within a relatively short fermentation period can be prepared.

Description

Manufacturing method of Meju and Gochujang using red bean

The present invention relates to a method of manufacturing meju and red pepper paste using red beans.

Jangryu refers to the manufacturing or processing of fermented or aged fermented or aged soybeans by cultivating yeast or the like on animal or vegetable raw materials, or by mixing salts with meju as the main raw material. Meju, Korean soy sauce, brewed soy sauce, acid-degraded soy sauce, enzyme-degraded soy sauce, Mixed soy sauce, Korean miso, miso, seasoned red pepper paste, chunjang, cheonggukjang and mixed soy sauce

Of these, hot pepper paste is washed by washing starch raw materials such as rice, wheat flour, yulmu, and then heated and then gelatinized using wheat flour, etc., and then saccharified for 2 months under appropriate conditions. It is produced by adjusting the moisture content and taste by blending red pepper powder, starch syrup, sorbic acid, MSG, etc. into the fermented and matured product by causing protein breakdown, or by using meju instead of cozy in the above manufacturing method, dried red pepper powder, starch syrup, soy sauce, etc. After seasoning, it is prepared by aging for about 6 months. The general method of preparing red pepper paste has a disadvantage that it takes a long time to prepare red pepper paste because it requires a step of aging for about 2 to 6 months. In addition, red pepper paste has been mainly manufactured in small units at home, but recently, it has been possible to produce on an industrial scale in an improved manner according to changes in dietary style, and this trend is gradually expanded along with the consumer's desire for convenience. There is still a need for the production of red pepper paste with improved nutritional properties by adding a new functional material that is not contained in the conventional red pepper paste.

In addition, the market for stalls has been stagnant recently, and the various items produced in the ancient literature have been simplified (soy sauce, miso, and red pepper paste), and subsequent research and development was insufficient despite the technological value for creating a fermentation profit model. It is limited to restoration.

Therefore, in the future, it is necessary to discover new jangjang in order to develop the jangjang market and to develop a niche market. Recently, in the development of jangjang technology, patent applications related to functional jang technology that reflect high interest in health are increasing.

In this situation, the delicacy is meant to float meju in a modified manner rather than the general method, or to mix a subsidiary material other than soybeans to give a special flavored season or a seasoned delicacy (rapid growth). To prepare meju and red pepper paste according to the red bean content when using meju and red pepper paste during the production of meju and red pepper paste, and by applying a specific seed, the functional meju and red pepper paste with reduced Bacillus cereus, a food poisoning bacteria, are produced in a short period of time to complete the present invention. I came.

Republic of Korea Patent Publication No. 10-2018-0046091 (2018.05.08.)

The present invention provides a method for preparing meju according to the content of red beans and making red pepper paste using red beans, in order to increase safety for conventional jangjang, which is at risk from harmful bacteria or harmful metabolites during fermentation.

In order to achieve the above object,

In one aspect of the invention,

a) after soaking beans and red beans, increasing and grinding the beans;

b) after soaking the rice, washing with water and grinding to make steamed rice;

c) mixing the beans, red beans and rice; And

d) forming the mixture and drying the mixture, followed by natural fermentation;

A method of manufacturing adzuki bean meju containing a red bean meju prepared through the method.

In addition, in another aspect of the invention,

1) preparing an adzuki bean powder by drying and then grinding the adzuki bean meju prepared according to the method for preparing adzuki bean jam; And

2) adding saccharified liquid, red pepper powder, salt and water to the prepared red bean powder, followed by mixing and fermentation;

Provided is a method of manufacturing red bean paste containing red bean paste and a red bean paste made through the same.

According to the method for preparing meju and red pepper paste containing red beans of the present invention, meju and red pepper paste with high antioxidant activity and total polyphenol content and high amino nitrogen content within a relatively short fermentation period are prepared compared to the conventional jangjang. can do.

In addition, through this, there is an advantage that it is possible to promote the consumption of jangjang by solving difficulties in the manufacturing process of the jangjang, such as a safe jangjang product development and delicacy.

1 is a view showing the manufacturing process of red bean meju red pepper paste.
Figure 2 shows the total polyphenol content of red pepper paste using meju according to the red bean content.
Figure 3 shows the antioxidant capacity (DPPH scavenging ability) of red pepper paste using meju according to the red bean content.
Figure 4 shows the change in the amino nitrogen value according to the fermentation period of red bean paste red pepper paste using Bacillus cereus reducing strain.
5 is Bacillus cereus according to the fermentation period of red bean gojuchang by experiment group Indicates the number of

Hereinafter, the present invention will be described in detail with reference to examples and drawings described herein. Those of ordinary skill in the art to which the present invention pertains can clearly understand the technical spirit of the present invention through the embodiments and drawings described below, and in various forms within the scope of the technical spirit to which the present invention pertains. It can be transformed.

In one aspect of the invention,

a) after soaking beans and red beans, increasing and grinding the beans;

b) after soaking the rice, washing with water and grinding to make steamed rice;

c) mixing the beans, red beans and rice; And

d) forming the mixture and drying the mixture, followed by natural fermentation;

Provided is a method of manufacturing red bean meju comprising a.

The beans of step a) may be immersed for 30 minutes to 2 hours, or immersed for 45 minutes to 90 minutes, and preferably immersed for about 1 hour. Furthermore, the increase may be increased for 30 minutes to 2 hours at a temperature of about 90 to about 110° C., or may be increased for 45 minutes to 90 minutes at a temperature of about 95 to 105° C., and is preferably increased for about 1 hour. .

If the temperature of the steaming is too high, or if the time of the steaming is too long, the tissue of the soybean may be retracted, and if the temperature of the steaming is too low or the time is too short, the constituents of the soybean are not easy for the subsequent fermentation process. May remain.

The red beans of step a) may be immersed for 30 minutes to 2 hours, or immersed for 45 minutes to 90 minutes, and preferably immersed for about 1 hour. Furthermore, the increase may be increased for 30 minutes to 2 hours at a temperature of about 90 to about 110° C., or may be increased for 45 minutes to 90 minutes at a temperature of about 95 to 105° C., and is preferably increased for about 1 hour. .

If the temperature of the steaming is too high, or if the time of the steaming is too long, the tissue of the red bean may be retracted, and if the temperature of the steaming is too low or the time is too short, the constituents of the red bean are not easy in the subsequent fermentation process. It is not desirable because it can remain in a state.

The rice of step b) can be immersed for 3 to 7 hours, or immersed for 4 to 6 hours, and preferably immersed for about 5 hours. Furthermore, the temperature of the steam can be increased from about 90 to 110°C for about 15 minutes to about 50 minutes, and it is preferable to increase the temperature at a temperature of about 95 to 105°C for 20 minutes to 30 minutes.

If the temperature of the increase is too high or the time is long, there is a need for unnecessary energy waste, and if the temperature is too low or the time is short, the luxury is not properly performed, which is not suitable for manufacturing meju.

It is preferable that the beans, red beans, and rice respectively increased in steps a) and b) are mixed as in step c).

In this case, the amount of red beans to be mixed may be greater than 0 and 4/9 relative to the total content of beans, red beans, and rice, and more preferably 1/9 to 3/9. When red beans are added in such an amount, it may exhibit better properties in terms of total polyphenol content and antioxidant capacity (DPPH scavenging ability) of the red pepper paste prepared.

After the step c), it is preferable that the Bacillus cereus reducing strain is inoculated into the mixture of the mixed beans, red beans and rice.

The inoculation bacteria inoculated with the Bacillus cereus reducing strain are preferably Aspergillus oryzae and Bacillus starter (NY12-2), and preferably 1% Aspergillus oryzae and Bacillus starter (NY12-2).

By the inoculation bacteria inoculated as described above, the amino nitrogen content in the red bean paste prepared according to the production method of the present invention may exhibit a high content within a relatively short period of fermentation.

When forming the step d), the molding shape is about 5 cm to about 8 cm in diameter, and it is preferable to mold the mixture into a shape having a height of about 2 cm to 5 cm, a diameter of 6 cm to 7 cm, and a height. Is more preferably 3 cm to 4 cm, but is not limited thereto.

The drying of the step d) is preferably carried out at a temperature of 28°C to 32°C for 18 hours to 48 hours, and more preferably at a temperature of 29°C to 31°C for 24 hours to 36 hours. It is not limited.

In addition, the natural fermentation in step d) is preferably fermented for 6 days to 10 days at a temperature of 26°C to 30°C and a humidity of 60% to 80%, and a temperature of 27°C to 29°C and 65% to 75% It is more preferable to ferment at a humidity of 7 days to 8 days, but is not limited to these conditions.

On the other hand, if the temperature is too high than the suggested temperature, it may be dried before the meju is prepared, and if the temperature is too low, a problem that fermentation microorganisms are not induced may occur.

In addition, if the fermentation period is too long, contamination from harmful microorganisms may be concerned, and if the fermentation period is too short, proper expression of useful microorganisms may be difficult.

Meanwhile, in another aspect of the present invention,

1) preparing an adzuki bean powder by drying and then grinding the adzuki bean meju prepared according to the method for preparing the adzuki bean meju; And

2) adding saccharified liquid, red pepper powder, salt and water to the prepared red bean powder, followed by mixing and fermentation;

A method for preparing red bean paste containing red bean paste is provided.

The drying of the step 1) may be performed for 9 hours to 15 hours, and is particularly preferably performed for 11 hours to 13 hours, but is not limited thereto. Also, the drying may be performed in a dryer.

In addition, the saccharification solution of step 2) may be prepared by mixing rice, malt, water and liquefaction enzyme.

Malt oil is preferably mixed at a ratio of about 1:5 to 3:5 compared to rice, but is not limited thereto. If the amount of rice compared to malt is large, the amount of substrate is large and the glycation enzyme derived from malt may be insufficient, and thus the quality may not be appropriate. If the amount of rice compared to malt is small, enzymes derived from malt may be generated more than necessary, which may be undesirable. .

In addition, the saccharification solution may be saccharified for 2 hours to 10 hours, or saccharified for 3 hours to 5 hours, but is not limited thereto. If the saccharification time is too short, the small-molecular-weight sugars for use as a carbon source that can be used by the fermenting microorganisms involved in the fermentation process may be low and may not be good. .

The fermentation aging period of step 2) is preferably 15 days to 60 days, more preferably 20 days to 40 days, but is not limited thereto.

If the fermentation aging period is too short, fermentation may not be sufficiently performed and may not be suitable. If the fermentation aging period is too long, over-fermentation may occur. .

In another aspect of the invention,

Red bean meju and red bean paste are prepared according to the method of preparing the red bean meju and red bean paste.

The red bean meju and red bean red pepper paste prepared by the above method have higher antioxidant activity and higher total polyphenol content than the conventional jangjang, and the effect of being able to produce meju and red pepper paste with high amino nitrogen content within a relatively short fermentation period. There is.

Hereinafter, the present invention will be described in detail by examples.

However, the following examples are merely illustrative of the present invention, and the contents of the present invention are not limited by the following examples.

< Example >

○ Example 1: tradition without using a starter With red bean jam Red bean paste manufacturing experiment

-Meju production according to red bean content

In order to prepare red pepper paste meju, red beans and soybeans were soaked for 1 hour, and then increased and ground for 1 hour using a cauldron. In the case of rice, after rinsing for 5 hours, water is crushed, and the rice flour is boiled at 100°C for 20 minutes.

The beans, red beans, and rice prepared by the above method were blended as shown in Table 1 below, molded to a certain size (diameter 7 cm, height 3 cm), dried on a parchment for 1-2 days, temperature 30° C. for 7 days Natural fermentation was carried out for a short time by floating meju on rice straw.

Finally, after drying for 12 hours, crushed to prepare meju.

Sample
(kg) Steamed rice flour
(Steamed ricepowder ) Boiled beans
(Boiled soybean) Boiled red beans
(Boiled red bean) Comparative example 0 4.5 0 RB -0 2.5 2 0 RB -0.5 2 2 0.5 RB -One 1.5 2 One RB -1.5 One 2 1.5

-Red bean paste paste using red bean meju

The control example of Table 1 represents the general powdered rice, and RB-0 to RB-1.5 represent the powdered flour prepared in the ratios in Table 1, respectively, and using each of them, red bean red pepper paste in the mixing ratio shown in Table 2 below. Was prepared.

Specifically, 8 L of water was added to 750 g of malt malt, immersed at 60° C. for 1 hour, only the supernatant was filtered, 2 kg of glutinous rice flour was added thereto, mixed, and saccharified at 60° C. for about 3 hours. 2.5 kg of red pepper powder, 2 kg of each meju powder prepared in Table 1, and 1.15 kg of salt were added and mixed, and fermented and aged for 60 days to prepare red bean red pepper paste.

Mixing ratio
(%) Glutinous rice flour 12% malt 5% Red pepper powder 15% Powder
(Rice flour, beans, red beans) 12% Salt 7% water 49%

-Measurement of total polyphenols of red bean meju red pepper paste according to red bean content

The total polyphenol content was mixed with 50 µl of the extract and 1 ml of 2% Na ₂ CO _{3 was} left for 3 minutes, and 50 µl of 50% Folin-Ciocalteu's phenol reagent (Sigma-Aldrich, St. Louis, MO, USA) was mixed 1 After the time reaction, the absorbance value was measured at 750 nm. A calibration curve was prepared using the standard material gallic acid (Sigma-Aldrich, USA), and expressed in mg gallic acid equivalent (GAE, dry basis) in the extract.

As a result, the total polyphenol content at the beginning of fermentation was 294.70 to 400.33 mg%, and as the fermentation progressed, the polyphenol tended to increase. In addition, it was found that the total amount of polyphenols also increased with red bean paste having a large amount of red beans (FIG. 2).

-Measurement of antioxidant capacity ( DPPH radical scavenging capacity ( % )) of red bean meju red pepper paste according to red bean content

Electron donating ability (EDA) was measured by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method.

Specifically, after diluting the 0.4 mM DPPH solution so that the absorbance value is 1.3 to 1.4, add 0.8 mL of DPPH (Sigma-Aldrich, USA) solution to 0.2 mL of the extract, and then leave it at room temperature for 30 minutes, followed by a spectrophotometer (Cary UV-Vis Spectrophotometer, Agilent Technologies, Santa Clara, CA, USA) was used to measure the absorbance at 525 nm. At this time, the electron donating ability was determined as a percentage (%) of the difference in absorbance between the sample addition and non-addition.

As a result, as can be seen in Figure 3, the initial fermentation DPPH scavenging activity tended to increase from 59.75 to 89.98% as fermentation progressed from 51.09 to 63.94%.

○ Example 2: Starter With red bean jam Red bean paste manufacturing experiment

-Bacillus cereus Preparation of red bean meju red pepper paste using reduced strain

To prepare 350 g of red bean meju using beans, red beans, and rice, after mixing 2 kg of steamed rice, 3 kg of steamed red beans, and 4 kg of steamed beans, select strains for each experimental group as shown in Table 3 below. Was inoculated.

Thereafter, the meju was molded, and after drying for 20 hours at 30°C in a dryer, the meju was fermented at 28°C and a relative humidity of 70% for 7 to 8 days. 350 g of red bean powder produced through this process, 210 g of salt, 437.5 g of red pepper powder, 1,200 mL of saccharification solution, and 500 mL of water were mixed and fermented at 30°C.

Experimental group Soybean + Red Bean + Rice Mix Meju Inoculum mold
(Asp. oryzae , One%) Starter
(NY12-2, 3%) One 400 g of beans + 300 g of red beans + 200 g of rice x x 2 400 g of beans + 300 g of red beans + 200 g of rice O x 3 400 g of beans + 300 g of red beans + 200 g of rice x O 4 400 g of beans + 300 g of red beans + 200 g of rice O O

-Amino nitrogen measurement of red bean meju red pepper paste

The amino nitrogen content was neutralized by neutralization titration to pH 8.4 using 0.1 N NaOH in the main test in which 10 mL of neutral formalin solution and 10 mL of distilled water were added to 5 mL of extract and the blank test in which 20 mL of distilled water was added to 5 mL of extract. The nitrogen content was calculated.

As a result, as shown in FIG. 4, in the case of amino nitrogen, the initial value was low in the case of the non-bacterial test group, and tended to increase as fermentation progressed. In the experimental group 4, in which both fungi and Bacillus were added, the initial value was relatively high and showed the highest amino nitrogen content when the fermentation period was 30 days.

-Bacillus cereus of red bean meju red pepper paste Measurement of reduction effect

Bacillus cereus Was measured by counting B. cereus bacteria by diluting and diluting 1 g of each sample using sterile physiological saline in CHROMagar B.cereus medium (30°C, 24H).

As a result, as shown in Figure 5, Bacillus cereus In the case of bacterial and fungus-free, the experimental group showed the highest value in the sample at the beginning of the fermentation and the 60-day fermentation, but the bacterial addition group decreased as the number of Bacillus cereus, which was similar to about 3.00 Log CFU/mL on the first day of fermentation, decreased as fermentation progressed. On day 60 of fermentation, it was lowered to 3.00 Log CFU/mL or less.

The present invention described above has been described with reference to examples, but these are merely examples, and those skilled in the art will clearly understand that various modifications and other equivalent examples are possible therefrom. Therefore, the true technical protection scope of the present invention should be interpreted by the appended claims, and all technical spirits within the equivalent scope should be interpreted as being included in the scope of the present invention.

Claims (13)

a) after soaking beans and red beans, increasing and grinding the beans;
b) after soaking the rice, washing with water and grinding to make steamed rice;
c) mixing the beans, red beans and rice; And
d) forming the mixture and drying the mixture, followed by natural fermentation;
Method of manufacturing red bean meju containing.
According to claim 1,
The step a) is immersed for 30 minutes to 2 hours, and the method for producing red bean meju, characterized in that it is increased for 30 minutes to 2 hours.
According to claim 1,
In step b), the rice is soaked for 3 to 7 hours and steamed at 90 to 110° C. for 15 to 50 minutes.
According to claim 1,
The amount of red beans mixed in step c) is a method of manufacturing red bean meju, characterized in that 1/9 to 3/9 with respect to the total content of beans, red beans, and rice.
According to claim 1,
After step c), a method for preparing red bean meju, further comprising inoculating Bacillus cereus reducing bacteria, 1% of Aspergillus oryzae and 3% of Bacillus amyloliquefaciens.
According to claim 1,
The molding of step d) is 5 to 8 cm in diameter and 2 to 5 cm in height.
According to claim 1,
The drying of the step d) is carried out for 18 to 48 hours at a temperature of 28 to 32 °C, and the natural fermentation is carried out for 6 to 10 days at a humidity of about 26 to 30 °C and 60 to 80%. Method of making red bean meju.
1) preparing an adzuki bean powder by drying the red bean meju prepared according to the method of claim 1 and then crushing it; And
2) adding saccharified liquid, red pepper powder, salt and water to the prepared red bean powder, followed by mixing and fermentation;
Method of manufacturing adzuki bean paste containing.
The method of claim 8,
The method of manufacturing red bean paste is characterized in that the drying of the step 1) is carried out for 9 to 15 hours.
The method of claim 8,
The saccharification solution of step 2) is prepared by mixing red rice, malt, water and liquefaction enzyme.
The method of claim 8,
Method for producing red bean paste paste characterized in that the fermentation and aging period of step 2) is 15 to 60 days.
Red bean meju produced by the production method according to any one of claims 1 to 7.
Red bean paste paste prepared by the method according to any one of claims 8 to 11.

Images