KR20200069473A - Manufacturing method of toenjang - Google Patents

Abstract

The present invention provides a method for manufacturing Buseoktae (soybean) paste, comprising: a steaming step of boiling Buseoktae for 1-3 hours after soaking in water for 1-3 hours; a meju molding step of putting the boiled Buseoktae in a molding machine; a meju drying step of drying the molded meju; a fermentation step of fermenting the meju at 40-50°C for 30-40 days; a preparation step of 10-15% of brine by adding salt to a mistletoe hot water extract; putting Toxicodendron vernicifluum at the bottom of a container and adding the meju and brine; and aging for 55-60 days.

Description

Method of manufacturing fermented fermented bean paste and miso prepared by the same{MANUFACTURING METHOD OF TOENJANG}

The present invention relates to a method for preparing a fermented fermented bean paste and miso and soy sauce prepared thereby.

Soybean paste is prepared by pouring fermented soybeans with soybeans, fermenting them into bricks or spheres, and then fermenting them in saline, aged for 6 to 12 months, then separating the soy sauce and maturing solids. It is characterized by a lot of ammonia production due to strong protein breakdown and a strong stinging odor.

In addition, during the long-term aging process at room temperature in the manufacturing process of miso, browning occurs on the surface of the meju miso, and there is a problem in that the overall taste quality of the meju miso is deteriorated due to the occurrence of odor and odor in the browned part.

In addition, efforts are being made to improve conventional miso such as standardization and low salting for industrialization of miso, but so far, high salt miso, a major disadvantage of miso, is to use excessive salt to prevent spoilage during the fermentation process for more than 6 months. It can be the cause of various adult diseases.

Korean Registered Patent No. 10-1693200

The present invention provides a low-salt miso so as to greatly enhance the preference of miso, such as minimizing salt intake while reducing the odor unique to miso, as well as having excellent taste and flavor in manufacturing fermented soybeans such as miso and soy sauce. .

The present invention is a step of boiling boseoktae for 1-3 hours after soaking in water for 1 to 3 hours; A meju forming step of putting the boiled boseoktae in a molding machine; A meju drying step of drying the molded meju; A fermentation step of fermenting the meju at 40-50°C for 30-40 days; 10~15% brine preparation step by adding salt to mistletoe hot water extract; Putting lacquer at the bottom of the container and adding the meju and brine; It relates to a method of manufacturing buseoktae intestine, including the step of aging for 55-60 days.

In an example of the present invention, 10 to 20 wt% of suzyji sulfur ring may be added to the boseoktae boiled in the forming step.

In one embodiment of the present invention, the meju drying step comprises: a first hot air drying step of drying the meju for 10 to 12 hours; A second low-temperature drying step of drying the dried meju at 25-30°C for 15-25 days; It can be made of.

Another aspect of the present invention relates to miso prepared by the above method.

Another aspect of the invention relates to soy sauce prepared by the above method.

In the present invention, in manufacturing fermented fermented soybean paste such as miso, soy sauce, and the like, the taste and flavor of the deep and savory is excellent by using buseoktae, which is a special product of Yeongju, Gyeongbuk, as well as functional soy sauce or miso of low salt high sugar using mistletoe hot water extract and lacquer. Can be produced. In addition, through the second drying process of high-temperature drying and low-temperature drying, browning in the process is prevented, so that miso with high preference can be produced.

1 is a block diagram showing the manufacturing process of Pukseoktae jangjang according to an embodiment of the present invention.
Figure 2 is a block diagram showing the manufacturing process of Pukseoktae jangjang according to another example of the present invention.

Hereinafter, with reference to Figure 1 will be described a method of manufacturing a barium boseoktae fermentation.

The step (S1) is a step of steaming boseoktae for 1-3 hours after soaking in water for 1 to 3 hours. Buseoktae used in the present invention is a variety that can be grown only in Yeongju City. It is a encouraged variety from Gyeongsangbuk-do since 1960. Among the soybean varieties produced in Korea, the size of the soybean is the largest. Compared to this, it is about 40% thick, and it is an extremely opposite species, and the appearance quality of seeds is excellent. Because the cultivation adaptation area is limited, it cannot be grown in other regions without permission from Yeongju City. In the present invention, a well-selected pumice stone is washed with water 2 to 3 times to remove foreign substances such as stones and soil. The particles are coarse, soaked in water for 1 to 3 hours in advance, and then put together with water in a large pot to boil for 1 to 3 hours. At this time, the volume ratio of soybean and water is about 1:2 to 1:3. At first, boil over high heat and boil until boiling over low heat. If the beans are less ripe, the fermentation does not work properly because the bacteria cannot penetrate properly at the fermentation stage. After completion of the increase step, boil the boiled stone for 3-4 hours.

The step (S2) is a step of shaping the boiled boseoktae in a mortar or crushing the boiled beans using a conventional grinder, and then forming the proper size and shape. Typically, in order to make meju, it may be molded into a cuboid shape, but is not limited thereto. For example, in order to increase the contact area with the air, the inside may be formed into a cylindrical, resting core shape.

In one example of the present invention, the boiled stone boiled before the forming step (S2) can be molded by mixing sujijihwanghwan. When adding sujijihwanghwan to boiled boseoktae, 5 to 15 parts by weight of sujijihwanghwan can be mixed with respect to 100 parts by weight of boiled beans.

In the meju drying step (S3), the molded body prepared by molding is dried. In one example, as shown in FIG. 2, the first hot air drying step (S3-1) of drying the meju for 10 to 12 hours and the second low temperature drying the dried meju at 25 to 30° C. for 15 to 25 days. It may be performed as a drying step (S3-2). Thus, through the secondary drying process of high temperature drying and low temperature drying, browning in the process is prevented to prevent the occurrence of odor, thereby providing excellent miso in terms of appearance and flavor.

The step (S4) is a step of fermenting meju at high temperature, and the molded body is placed in a fermentation chamber and fermented until mucus is formed. The fermentation chamber has a structure that can be ventilated between inside and outside. Preferably, the walls of the fermentation chamber are made of ocher. For example, a skeleton is made of ocher bricks, and ocher is applied to the surface of the ocher bricks to form a wall. Also, ocher can be applied to the interior ceiling of the fermentation chamber. The fermentation chamber formed of ocher maintains a constant temperature and humidity inside, and allows air from outside to be well fermented. It is desirable to maintain the internal temperature of the fermentation chamber at 40-50°C. In one example, the molded body tied with rice straw is suspended in a fermentation chamber using a young rope and fermented until mucus is formed by the fermentation bacteria. Depending on the size, a fermentation time of about 30 to 40 days is required. In this way, it is also referred to as floating the process of natural fermentation by microorganisms by hanging it with rice straw. As a rule, spontaneous fermentation tablets grow fungi such as Aspergillus on the cracks and surfaces of Meju, and bacteria in Bacillus originating from rice straw and soybeans grow inside Meju to produce enzymes such as protease. do. Alternatively, the microorganism may be artificially inoculated and fermented instead of the above-mentioned natural fermentation. For example, fungal bacteria such as Aspergillus oryzae, Muco racemosus, Rhizopus oryzae, or yeast molds can be inoculated, or Bacillus subtilis (Bacillus). Bacillus bacteria such as subtilis, Bacillus licheniformis, Bacillus amyloliquefaciens, and Bacillus velezensis can also be inoculated. In this case, the microorganism can be fermented by inoculating 0.05 to 1.0 parts by weight based on 100 parts by weight of the molded body. Microbial inoculation may be performed in the mixing step before the molding step, or may be performed after the molding step.

Next, after fermentation is completed, the fermented molded body, that is, meju is immersed in brine and aged. To this end, the present invention is characterized in that brine is made by using the mistletoe hot water extract in the preparation of the brine in step (S5). The mistletoe (Scientific name: Viscum album var coloratum) is an evergreen parasitic plant of the dicotyledonous single-leafed tree mistletoe family. Dried whole, which harms the trees in the mountains, but is used for medicinal purposes.

In the present invention, after mistletoe is washed with water and dehydrated, 10 to 15 parts by weight of mistletoe and 75 to 90 parts by weight of water are placed in an extraction container, boiled until the total weight is 35 to 45 parts by weight, and then the solids are dried to obtain mistletoe hot water extract. do. The use of brine such as mistletoe hot water extract makes it possible to ingest the active ingredient of the mixture and to make miso with excellent quality due to the functional properties of the mistletoe. Since mistletoe contains salt, it has the ability to reduce the amount of salt used and promotes diuretic function, thereby discharging salt in the body.

The salinity of the brine is about 10 to 15%, so that it is filled into the inside of enteric poison. Instead of being immersed in salt water having a salinity of 20 to 25% used in conventional conventional miso preparation, the salinity of the brine was adjusted to 15% in the present invention.

Step (S6) is a process of putting lacquer inside the container, for example, fixing a large number of lacquer branches inside the prepared Jangdok, and then adding meju and pouring brine. The lacquer tree (scientific name Rhus vemiciflua) is a deciduous tree widely distributed in the mountains and mountains of our country. In Donguibogam, the properties of lacquer are described as being warm, spicy and poisonous, and lacquer protects food from drying or freezing, as well as preventing starch aging. It contains trehalose, which has many excellent functions, such as preventing protein denaturation, stabilizing food tissue, and improving taste and aroma. In the present invention, to put such lacquered eggplant in a container to produce a low-salt high-glucose field.

Step (S7), after putting the fermented meju made in step (S4) inside the container containing the lacquer branches, in step (S5) is filled with brine made from mistletoe hot water extract. The container can be made of Germany, and the meju is dried after washing the surface with running water. If necessary, red pepper and charcoal can be floated in the brine. This is because red pepper and charcoal can remove various germs that can contaminate the intestines. Finally, the container opening can be sealed. For example, it can be sealed using a sheet of paper so that air can communicate with the inside of the container while preventing the introduction of worms or foreign substances.

Finally, the intestines are aged for 50-60 days through the aging process in step (S8). Through this aging process, part of the salt is impregnated with meju, and part is soaked in the lacquer immersed in evaporation and brine. At this time, the lacquer releases the sugars of the lacquer by osmotic pressure, and salt and moisture are absorbed. Accordingly, the salinity of the liver is lowered by about 1 to 2, and the sugar content is increased by about 2 brix. On the other hand, urushiol, which corresponds to the toxic component of the extracted lacquer, is removed during the ripening of saline and meju. In the aging process, if necessary, the intestinal lid is opened for about 2-3 hours once a week to ventilate while maintaining the sealed condition of Korean paper to remove odors and insects.

Example 1

After washing 8kg of Buseoktae purchased from Nonghyup in Yeongju-si, Gyeongbuk, it is called for 3 hours. Add the soaked beans to the cauldron and boil them for 2 hours. Then, let the steam stand for 3 hours. After putting the increased beans into a molding machine, shape it, and then dry it first with hot air drying for 10 hours in a dryer. Next, it is dried at low temperature for about 20 days at 27 degrees in the fermentation room. Then, it is fermented for 30 days at a temperature of about 40 degrees.

After putting mistletoe in water and boiling, add 30 kg of salt to 20 liters of chilled hot water extract to make salt water with a salinity of 15%. Lacquered branches are placed on Jangdok, Meju is carefully added, and then brine is poured and aged for 55-60 days.

Example 2

After harvesting meju from Jangdok aged in Example 1, separating it from the aged soy sauce, crushing the meju, and then ripening it for 1 year through appropriate sunlight in a jar to prepare miso.

As described above, the present invention has been described with reference to one embodiment, but this is only exemplary, and those skilled in the art will understand that various modifications and equivalent embodiments are possible therefrom. Therefore, the true protection scope of the present invention should be defined only by the appended claims.

Claims (5)

A boil-in step that boils Seok-tae for 1-3 hours and boils it for 1-3 hours;
A meju forming step of putting the boiled boseoktae in a molding machine;
A meju drying step of drying the molded meju;
A fermentation step of fermenting the meju at 40-50°C for 30-40 days;
10~15% brine preparation step by adding salt to mistletoe hot water extract;
Putting lacquer at the bottom of the container and adding the meju and brine; And
Aging for 55-60 days;
Including, buseoktae manufacturing method.
According to claim 1,
Method of manufacturing a fermentation site for buseoktae fermentation, characterized in that 10 to 20wt% of sujijihwanghwan is added to the boseoktae boiled in the forming step.
According to claim 1,
The meju drying step may include: a first hot air drying step of drying the meju for 10 to 12 hours; A second low-temperature drying step of drying the dried meju at 25-30°C for 15-25 days;
Buseoktae fermentation method, characterized in that consisting of.
A miso prepared by the method according to any one of claims 1 to 3.
Soy sauce prepared by the method according to any one of claims 1 to 3.

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