KR20200090424A - Production method of barley soybean paste - Google Patents

Abstract

The present invention relates to a method for manufacturing barley paste. The method for manufacturing barley paste comprises the following steps: 1) sufficiently soaking and boiling barley; 2) fermenting the boiled barley at room temperature; 3) mixing fast-fermented bean paste powder and sea salt with the fermented barley; 4) and adding pepper seeds to the mixture, and seasoning the mixture by salt at an interval of few days. The barley paste of the present invention has rich nutrition, significantly reduces a smell of soybean paste, and has improved digestive absorbency and increased savory taste. The barley paste may be variously used as paste added to soup or stew, paste added to seasoned vegetables, or paste for allowing a user to dip and eat the paste by itself or by mixing with red pepper paste. The fast-fermented bean paste powder used in the present invention is manufactured by fermenting fermented soybean lumps and soybean paste for a short time, and ensures quality uniformity to provide paste having traditional savor, and has excellent functionality of antioxidation.

Description

Manufacturing method of barley rice field {Production method of barley soybean paste}

The present invention relates to a method of manufacturing barley paste, and more particularly, to a method of manufacturing barley paste using Cheonggukjang flour.

In general, miso is a food prepared by salting and fermenting meju fermented by boiling beans, and is well known as a high-protein, well-digested and anti-cancer effect. However, because the smell of miso is very strong, many people are reluctant to smell. Therefore, there has been a demand for new foods that have reduced the smell while maintaining the unique nutrition and characteristics of miso.

In general, barley is an alkaline food, and contains fiber, vitamins, minerals, ash, pentosan, and inorganic salts evenly. In addition, it has a high protein content and a large number of essential amino acids, so it has a high anti-aging effect, prevention of diseases, gastrointestinal protection, and adult diseases. Therefore, it is recommended for people with low energy, rough skin, and adult diseases. Barley contains a large amount of water-soluble dietary fiber called beta-glu, which lowers cholesterol, which causes arteriosclerosis, heart disease, high blood pressure, and diabetes. However, there is a disadvantage that barley is indigestible and tastes less than rice because of the tannin-based ingredients contained in barley. In addition, the pepper seed powder has an antiseptic effect, can add a spicy taste and a refreshing taste, and is rich in nutrition, such as 켑saicin or β-carotene.

Makjang is an attribute miso that is eaten after 10-15 days of aging after adding starch and salt to the powder, and unlike soybean paste left after floating soy sauce (gin soy sauce), it can be eaten quickly. Makjang is also called pagaejang or flourjang because it is made by dipping meju according to the region.

Gyeongsangdo Makjang puts a small amount of uncooked rice in the beginning of the beans and uses less salt. In Gangwon-do, a large amount of barley rice is cut into a small amount of malt, and the porridge is chopped and mixed with a powder of flour, and lightly seasoned with salt.

Unlike traditional miso, the reason why you don't need to ripen for a long time is because you don't pick meju with soybeans from the beginning, but mix starch and pick and use meju for the seasoning. When starch, such as wheat, non-glutinous rice, or barley, enters, sugar is decomposed and fermentation is fast and sweet.

Meju for Makjang is made by cooking starch, such as beans, non-glutinous rice, and barley separately. Rice is soaked, powdered, steamed in a white bunch, barley rice is cooked or steamed, and the beans are boiled softly. Mix the cooked grains, put it in a mortar, and make a meju with just a fist, then float it well so that the inside becomes yellow.

When soaking, lukewarm water is poured into the powder, and when it is blown, salt and pepper seeds or red pepper powder are added.

Marketed and sold in domestic and foreign markets are manufactured by adding 10~15% of high concentration of salt during the fermentation to prevent abnormal fermentation during fermentation and for long-term storage and distribution. Concentrations may be added up to 20%.

Jangryu (pepper, miso, and jangjang) is a representative traditional food in Korea that is excellent in nutrition, but it is high in salinity and consumes too much sodium, which can cause hypertension, cardiovascular disease, and kidney disease.

In the dietary culture, as the importance of a healthy table is emphasized, more and more people are trying to reduce salt intake during meals. Recently, ramen and ramen at the national level have been prevented to prevent excessive consumption of sodium, which threatens the health of the people. , Kimchi is actively promoting sodium reduction, focusing on foods with high salt content.

Therefore, the necessity of developing a low-salt entertainment has been raised for healthy intestinal intake, and in order to complete the development, it is required to develop a technology that can prevent abnormal fermentation during fermentation, aging and storage, and distribution of the intestine that occurs when reducing the amount of added salt. come.

The existing technique was a method of mixing artificial preservatives, natural preservatives, or ethanol instead of adding a small amount of salt, but this method has a problem of sterilizing not only decaying bacteria but also high-quality strains for fermentation and fermentation of intestines.

Looking at the prior art for manufacturing conventional low-salt sauce, Patent Application No. 10-2007-0083275 discloses a low-salt miso added with Angelica and Matsutake mushrooms and a method of manufacturing the same, and Patent Application No. 10-2007-0059436 The method of manufacturing the bokbunja miso is disclosed, and patent application No. 10-2003-0075430 discloses the method of manufacturing ginseng miso. In addition, methods of preparing meju by mixing plant extracts when mixing the plant extract or preparing meju by mixing plant extracts during the manufacture of miso have been disclosed. However, the above methods have been a factor in increasing the manufacturing cost of miso by using expensive materials such as bokbunja, ginseng, etc. Also, there is a problem in that plant materials added are not compatible with the taste of miso.

In addition, using only the basic ingredients of soybean, soybean, and soybean paste, there is a lot of difficulty in manufacturing a low-salt miso that has excellent taste quality and long-term quality by only a short-term aging process.

Therefore, there is still a need for a new miso food that can add nutrients by additional ingredients such as barley to the miso, while still being able to preserve the unique flavor of the additional ingredients and significantly reduce the odor of the miso itself. In addition, since conventional barley miso is mixed with barley without any processing, and fermented and aged, the odor of barley is reduced during ripening and consequently, there is a limitation in reducing the strong smell of miso itself.

Thus, the inventors of the present invention by confirming the advantages of barley makjang as a unique functional food that is distinct from conventional miso while providing various nutrients of barley and pepper seeds by mixing and maturing the barley and pepper seed powder together with cheonggukjang powder. Was completed.

The object of the present invention is to mix and mature additional ingredients such as barley and red pepper seed powder in the main ingredient, cheonggukjang powder, to increase the nutritional richness, but also to improve digestion and absorption, significantly reduce the odor of miso, significantly reduce the smell of miso, and increase the savory taste It is to provide a new barley paste that can be used in various ways as a paste or ssamjang that can be added to dip and eat as well as as a paste to be added to soups and stews, as well as to nabimbap, bijangjang, and tofu.

In addition, another object of the present invention is to provide a barley makjang with a traditional flavor by fermentation of meju and miso in a short time and ensuring quality uniformity by using Cheonggukjang using one type of bacteria and two types of fungi. .

In order to achieve the above object, the present invention is 1) boiled enough to boil rice; 2) floating the boiled barley at room temperature; 3) mixing Cheonggukjang powder and sun salt on the floating barley; And 4) mixing the pepper seeds in the mixture and seasoning with salt at intervals of a few days; provides a method for producing barley paste containing.

Hereinafter, the present invention will be described in detail.

In the method for preparing barley paste of the present invention, it is preferable to float the barley of step 2) for about half a day, and the cheonggukjang powder is prepared from cheonggukjang culturing Bacillus subtilis bacteria in meju beans or Bacillus amyl. The fungal strains of Meju and Aspergillus oryzae GAF42, KACC93166P, and Lichtheimia ramosa GAF62, KACC93167P, in which bacterial strains of Bacillus amyloliquefaciens GAF62, KACC93167P were propagated It is preferable to be prepared from Cheonggukjang prepared by mixing the mixed meju.

The bacterial strains and fungal strains used in the present invention, as described in Patent No. 10-1541758, are assigned to the Institute of Agricultural Biotechnology, respectively KACC91776P (2012.12.26.), KACC93166P (2012.12.26.), KACC93167P (2012.12. 26.) was used. The strain was cultivated by the method described in Patent No. 10-1541758 to prepare seed bacteria and to prepare Cheonggukjang.

As described above, the present invention, as a mixture of chungkookjang powder, barley, pepper seed powder, etc., and matured, it is rich in nutrients, greatly reduces the smell of miso, improves digestion and absorption, increases the savory taste, and is added as soup as well as soup. Not only that, it can be added to various seasonings and has various effects that can be used as a film or ssamjang. In addition, the Cheonggukjang powder used in the present invention is expected to be able to provide a jangjang having a traditional flavor by fermenting meju and miso in a short time and ensuring quality uniformity, and has excellent antioxidant functionality.

1 is a photograph showing the material of the barley barrier of the present invention.
Figure 2 is a photograph showing a barley curtain made of the above material.

First, the manufacturing process of the barley film according to an embodiment of the present invention will be described for each step. The present invention relates to barley paste prepared using barley, cheonggukjang, red pepper seeds and salt as main ingredients.

Step 1: preparing raw materials by processing them first

In particular, the present invention is not to simply use barley as a powder, but to use the barley after being boiled and boiled first. By processing the floating barley, the fiber component of the barley is softened and digestion and absorption is improved, and the taste and odor of the barley are secondarily deformed.

In the first raw material preparation stage, 2 kg of barley is placed in a volume of water of 1.2 to 15 times the volume of barley, boiled for 1 hour on a high heat and cooked for 3 hours on a low heat to spread well. At this time, it is desirable to make the barley spread rather than build it. Float the barley by warming it to room temperature for one to two days.

Also, cheonggukjang means fermented products made by fermenting soybeans. More specifically, Cheonggukjang, soaked meju beans in hot water, pour water, boil them thoroughly and cook them thoroughly, spread rice straws in a bowl like shiru, put hot meju beans on them, cool to about 60℃, and cool the blanket or blanket in a warm place. Covered and maintained at about 40-50°C, it is prepared by propagation of Bacillus subtilis, a type of archaea. In addition, bacterial meju and fungal meju added strains (Aspergillus oryzae GAF42, KACC93166P and Lichtheimia ramosa GAF62, KACC93167P) added to the increased meju bean were added bacterial meju strains (Bacillus amyloliquefaciens GAF62, KACC93167P), respectively, and mold fungi was added. After mixing and fermenting it, it is aged to prepare Cheonggukjang.

Cheonggukjang powder is prepared by drying the prepared cheonggukjang and making it into powder. There are methods for drying, such as natural drying, hot air drying, and freeze-drying. However, freeze-drying is the most preferable method because natural drying can enter various germs and when hot air drying can destroy enzymes and strains.

Add the prepared Cheonggukjang powder and floating barley, and mix well with 0.3~ 0.5 kg of red pepper seed powder and 0.5 kg of sun salt. After that, the step of aging the mixed. In the aging step, it is preferable to thoroughly manage the container by opening the lid of the container during the day and closing the lid of the container at night. At this time, the liver is supplemented with replenishment salts every few days.

In the above-mentioned manufacturing process, what is indicated in kg also indicates parts by weight, that is, weight ratio. When performing the above manufacturing process, for example, 5 kg of soybeans, 2 kg of barley, 0.3-0.5 kg of red pepper seeds, 0.5 kg of salt, etc. may be used to prepare a predetermined membrane. As another embodiment, if a larger amount of intestine is to be prepared, for example, 10 kg of soybeans, 4 kg of barley, 0.6 to 1 kg of red pepper seeds, 1 kg of salt, etc. may be used to prepare a double amount.

In the present invention, soybeans, which are the ingredients of Cheonggukjang flour, are good for domestic beans, and the beans harvested by planting in the highlands of Gangwon-do, 550m above sea level, are rich in taste and nutrition. After washing the beans clean, put them in a cauldron and boil them for 2 hours in a low heat over a low heat for 3 hours on a weak fire. In particular, it is a wood fire rather than a gas fire. Also, when crushing with meju, only about half of it is crushed.

It is preferable to use barley rice of the barley varieties, but it is not limited thereto. In the present invention, the barley is crushed into powder, and well washed barley rice is put in a cauldron and heated for 1 hour on a strong fire and 3 hours on a weak fire. At this time, the fire should be well controlled so that the water does not overflow when steamed. If the water overflows, the nutrients in the barley will overflow, so you have to do all your devotion to see the fire. Then, barley is floated at room temperature.

Salt is preferably sun salt. In particular, it is desirable that the sun salt is subtracted from the bittern for 1 year or more. Soy sauce without bitter taste makes the intestines bitter, so the older the salt, the better.

Step 2: aging the raw materials

In addition, according to another aspect of the present invention, a barley membrane prepared by the above method is provided. The barley makjang prepared by the above-described process is lighter in color than conventional miso and is yellowish, and when put in soup or stew, it has a sharp taste. In general, traditional miso is hard to use as an additive to ssamjang or other foods because it has a strong salty taste. On the other hand, the barley makjang according to the present invention has the advantage that it is not only reduced to the extent that the miso odor is hardly produced, but also has good savory taste, little bitter taste, and less salty taste, such that it can be used as a bibimbap of namulbap.

Hereinafter, the present invention will be described in more detail through examples. These examples are only intended to illustrate the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

<Example 1> Preparation of barley curtain 1

After washing 2 kg of barley rice of the cultivated barley varieties, draining the colander and drying it for a day, it was ground in a powder form on the mill. It was soaked in water for one day and boiled in a pot for 30 minutes to 1 hour to make it slightly chewy. This was loosened with a spatula and placed in a colander, covered with a mineral cloth, and stood at room temperature for half a day.

5 kg of meju beans, planted and harvested in the highlands of Gangwon-do, were soaked in hot water, boiled, boiled and boiled for a long time (increased), then put rice straw in a siru, put hot meju beans on them, cool to about 60℃, and cool in a warm place. It was kept at about 40-50°C to make the Bacillus subtilis bacteria, a type of archaebacteria, propagated and aged for a month to prepare Cheonggukjang. This was dried sufficiently and pulverized to prepare 500 g of Cheonggukjang flour.

The prepared cheonggukjang powder and floating barley were mixed, and 500 g of sun salt was well mixed. And 0.3 ~ 0.5 kg of red pepper seed powder was added according to preference. Barley membranes were prepared by adding additional salts every few days to match the liver.

<Example 2> Preparation of barley curtain 2

In the production of the barley paste, barley paste was prepared in the same manner as in Example 1, except for preparing the following Chungkukjang flour.

Specifically, bacterial meju and fungal meju added strains (Aspergillus oryzae GAF42, KACC93166P and Lichtheimia ramosa GAF62, KACC93167P) were added to the increased meju beans to add bacterial meju strains (Bacillus amyloliquefaciens GAF62, KACC93167P), respectively. Prepared, mixed and fermented, and aged to prepare Cheonggukjang. This was dried sufficiently and pulverized to prepare cheonggukjang powder.

Specifically, by adding Bacillus amyloliquefaciens GA98, KACC91776P) to the increased meju beans, bacterial meju was prepared by fermenting at 28-32°C for 45-50 hours, and aspergillus ducks were added to the increased meju beans (Aspergillus oryzae GAF42, KACC93166P) and the strains of Lichtheimia ramosa GAF62, KACC93167P) were added, respectively, and fermented at 25-29°C for 60-70 hours to prepare a fungal strain. Then, after drying the bacterial meju and fungal meju at 40-50° C. for 10-15 hours, the dried bacterial meju and the dried fungal meju are each in a weight ratio of 0.5 to 1.5:0.5 to 1.5. The mixed mixture was mixed in a weight ratio of 1:3 to 1:10, brine was added thereto, and fermented at 28 to 32° C. for 25 to 35 days to prepare cheonggukjang.

<Comparative Example 1>

A commercially available'barley miso' was purchased and tested.

<Experimental Example 1> Sensory experiment

The barley membrane prepared in Examples 1 and 2 and the control group were evaluated using a commercially available'barley miso' of Comparative Example 1, and the evaluation group consisting of 30 people was tested for sensory evaluation. By using the color, aroma, salty taste, umami taste, and overall preference of each product, a nine-point symbolic scale method was used, representing from 1 point'I hate' to 9 points'very good'.

color incense Salty Umami Overall preference Example 1 7.2 7.3 7.5 7.6 8.2 Example 2 7.3 7.4 7.4 7.6 8.3 Comparative Example 1 5.3 6.2 5.7 6.4 6.2

As shown in Table 1 above, the barley rice field has superior color and aroma and taste, and the overall taste is much better than the conventional barley miso.

Barley membrane according to the present invention as described above, by adding the barley added to Meju after the primary processing by enzymes, heat and water, unlike conventional, adding the rich nutrients of the barley itself, in addition to the miso itself Unpleasant odors could be greatly or completely reduced. Furthermore, the digestive absorption was increased, and the effect that it could be a good food for those with weak digestive powers, such as the elderly and young children, was added. In addition, it was possible to obtain additional effects such as the color of the finished product was improved and the savory taste was increased.

<Experiment 2> Total phenol content

As a method using a phenomenon in which the phenolic material exhibits phosphmolybic acid and blue, it was analyzed using the method of the Foline-Denis method (Swain T. et al., 1959. J Sci Food Agric 10(1):83-88). After adding 50 mL of methanol to 3 g of sample and stirring at room temperature for 15 hours, centrifugation is performed at 3,000 rpm for 10 minutes, and the supernatant is concentrated under reduced pressure using an evaporator (A-3S, RIKAKIKAL Co., LTD, Tokyo, Japan). It was dissolved using 20 mM PBS buffer so that the concentration was 50 mg/mL. After adding 0.33 mL of sample, 0.16 mL of Folin-Dennis, and 0.3 mL of Na ₂ CO _{3 in} 2.5 mL of distilled water, the mixture was developed for 30 minutes in the dark and absorbance was measured at 760 nm. As a standard curve of total phenol content, tannic acid (Yakuri Pure Chemicals Co., LTD, Kyoto, Japan) was used.

As a result, the total phenol content of the membrane sample used in this experiment, Example 1 was 1.33 mg/ml, Example 2 was 1.44 mg/ml, and Comparative Example 1 was 0.67 mg/ml. Phenolic compounds are secondary metabolites that are widely distributed in the food industry and have various structures and molecular weights. Since they have phenolic hydroxy, they have the property of binding to macromolecules such as proteins, and have antioxidant, antibacterial, and nitrite scavenging activities. It is known to have physiologically active functions.

<Experiment 3> DPPH radical scavenging ability

After 50 mL of methanol was added to 3 g of the sample, the mixture was stirred for 1 minute (150 rpm, 12 hr, 25°C) and centrifuged at 4°C for 20 minutes at 3,000 rpm. The obtained supernatant was evaporated with a solvent to obtain only an extract. An extract solution having a concentration of 250 mg/mL was prepared by adding 1 mL methanol per 250 mg of the extract. After adding 150 μL of 1.5×10 ^-4 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) solution to 50 μL of the prepared sample solution and reacting for 30 minutes, the spectrophotometer (352, Phamacia Co., LTD, Kyoto, Japan), the absorbance was measured at 515 nm, and the radical scavenging capacity (%) was calculated by the following equation, and the IC ₅₀ , which is the concentration at which the radical scavenging capacity is 50%, was calculated from the calibration curve for the radical scavenging capacity for each concentration.

× 100Free radical scavenging effect (%) =

× 100

As a result of measuring the DPPH radical electron donating ability among the antioxidant effects of the membrane, the IC ₅₀ value was measured to be 55.08 in Example 1, 54.93 mg/ml in Example 2, and 85.07 mg/ml in Comparative Example 1. In general, the antioxidant activity cannot be explained only by electron donating ability, but the antioxidants in the extract are known to have an important effect of electron donating ability, which is the ability to give electrons to radicals generated during the automatic oxidation process of fats and oils. These antioxidant effects are the amino acids or peptide components produced by the decomposition of raw soybeans and other grains during fermentation and maturation of soybean fermented foods such as tocopherol, isoflavone and phenolic acids, which are antioxidants contained in soybeans, and eluted from these raw materials. It has been reported to be caused by melanoid components formed by phenolic compounds and maillard reaction.

<Experiment 4> Hydroxyl radical scavenging ability

After 50 mL of methanol was added to 1.5 g of the sample, the mixture was stirred for 1 minute (150 rpm, 12 hr, 25°C), and then centrifuged at 4°C for 20 minutes at 3,000 rpm. The obtained supernatant was evaporated with a solvent to obtain only an extract. An extract solution having a concentration of 150 mg/mL was prepared by adding 1 mL PBS buffer per 150 mg of the extract. To 0.15 mL of the prepared sample solution, add 0.1 mL of buffer 0.35 mL, 3 mM deoxyribose, 0.1 mM ascorbic acid, 0.1 mM EDTA, 0.1 mM FeCl ₃ , 1 mM H ₂ O ₂ solution, stir well, and stir at 37° C. for 1 hour. To react. After the reaction was completed, the 2% TCA solution and the 1% TBA solution were mixed well, reacted at 100° C. for 20 minutes, cooled to room temperature, centrifuged, and the supernatant was taken to measure absorbance at 532 nm using a spectrophotometer.

× 100Free radical scavenging effect (%) =

× 100

As a result of measuring the scavenging ability of Hydroxyl radical in the membrane sample, the IC ₅₀ value was 69.88 in Example 1 and 63.48 mg/ml in Example 2, and Comparative Example 1 was the lowest as 288.57 mg/ml. Hydroxyl radical is known to play a major role in bio-oxidation due to its very strong reactivity among free radicals. It is the most chemically reactive among free radicals, and is known as a substance that initiates lipid oxidation and causes DNA damage or mutagenesis. The higher the scavenging activity, the better the antioxidant activity.

From the above results, it is presumed that the makjang has a large difference in quality characteristics and antioxidant activity due to different raw materials, manufacturing method, and aging period. That is, it is considered that the barley membrane prepared by the method of the present invention is excellent in the quality and functionality of the membrane, and has excellent antioxidant functionality.

As described above, the present invention is not limited to the above-described embodiments in detail, with reference to preferred embodiments of the present invention, and various modifications can be made by those skilled in the art within the scope of the technical spirit of the present invention. .

Claims (4)

1) Boiled rice and boiled enough;
2) floating the boiled barley at room temperature;
3) mixing Cheonggukjang powder and sun salt on the floating barley; And
4) mixing the pepper seeds in the mixture and seasoning with salt at intervals of several days.
The method of claim 1, wherein the barley of step 2) is floated for about half a day.
The method of claim 1, wherein the Cheonggukjang powder is prepared from Cheonggukjang in which Bacillus subtilis bacteria are cultured in Meju beans.
The method of claim 1, wherein the Cheonggukjang flour is Bacillus amyloliquefaciens (Bacillus amyloliquefaciens GAF62, KACC93167P) bacterial strains proliferated Meju and Aspergillus orijae (Aspergillus oryzae GAF42, KACC93166P) and Lykethemia ramosa ( Lichtheimia ramosa GAF62, KACC93167P) method of producing barley membrane, characterized in that is produced from Cheonggukjang prepared by mixing the propagated fungal strain.

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