KR20210076542A - Methods for Manufacturing Herbal Soybean Paste for Improving Health - Google Patents

Abstract

A method for preparing herbal soybean paste includes the steps of: preparing fermented soybeans using soybeans; leaching cudrania tricuspidata in water to prepare a cudrania tricuspidata leachate; leaching shiitake mushrooms in water to prepare a shiitake mushroom leachate; leaching taxus into water to prepare a taxus leachate; preparing a mixed leachate by mixing the cudrania tricuspidata leachate and the shiitake mushroom leachate; adding and dissolving sea salt to the mixed leachate; and mixing the prepared fermented soybeans with the mixed herbal fermented liquid having dissolved sea salt to prepare herbal soybean paste.

Description

Methods for Manufacturing Herbal Soybean Paste for Improving Health

The present invention relates to a method for manufacturing medicinal soybean paste, and more particularly, to a method for manufacturing medicinal soybean paste capable of improving the health of a user.

Soy sauce or doenjang, which is an important food indispensable in Korean diet, is made by fermenting and ripening soybeans as the main raw material. In general, the production of soy sauce is prepared by putting meju, charcoal, red pepper, jujube, etc. in brine and fermenting it for 1 to 3 months. After the meju is removed from the brine, the brine in it is used as soy sauce, and the recovered soybean paste is mixed with vegetables and aged for about 6 months at room temperature to make soybean paste.

However, the traditional method of making soybean paste by immersing soybean paste in salt water has problems in that the color changes, smell, and taste gradually become very salty as the time elapses when the soybean paste is stored. As a result, soybean paste contains a lot of salt, which can cause adult diseases if consumed in excess. In addition, if the doenjang is manufactured only with soybeans, there is a problem that nutrition for improving the health of the user may be insufficient.

Therefore, it is an object of the present invention to provide a method for producing herbal soybean paste that can prevent adult diseases by using meju in a low-salt state, and can provide sufficient nutrition by adding various herbs.

Herbal miso manufacturing method according to the present invention for achieving the above object, comprising the steps of preparing meju using soybean; Leaching Cujippong in water to prepare Cujibong leachate; leaching the shiitake mushrooms in water to prepare a shiitake mushroom leachate; leaching the yew in water to prepare yew leachate; preparing a mixed leachate by mixing the kkujippong leachate and the shiitake mushroom leachate; adding and dissolving sea salt to the mixed leachate; and mixing the prepared soybean paste with the mixed herbal fermented liquid in which the sea salt is dissolved to prepare herbal soybean paste. Unlike the traditional method of making soybean paste by immersing soybean paste in salt water, soybean paste is produced without salting soybean paste, which prevents adult diseases such as diabetes and high blood pressure, and provides sufficient nutrients by adding various medicinal herbs. The flavor and flavor of soybean paste can be improved by adding the aroma and flavor of various medicinal herbs.

Here, the step of preparing the soybean, extracting the herbal extract by boiling 2 to 5 kg of herbs containing dried jujube, ginseng, heotgae tree, mulberry leaf, shiitake mushroom, and astragalus in 100 to 200 liters of water for 5 to 10 hours; Boiling 10 to 20 kg of soybeans soaked in water containing the herbal extract for 1 to 3 hours; steaming boiled soybeans at 40 ~ 55℃ for 3 ~ 6 hours; pounding boiled soybeans to form meju; First drying the molded meju in the shade for 5 to 7 days; First aging the dried meju for 45 to 60 days; Secondary aging of the firstly aged meju at 30 to 40°C for 10 to 25 days; tertiary aging of the second-aged meju in the shade for 10 to 20 days; And if it includes the step of washing the tertiary aged soybean paste and drying it for 10 to 15 days, it is possible to prepare soybean paste without ripening the soybean paste in a salted state, so even if the user consumes it, it does not cause adult diseases, so health will be improved. It is preferable to be able to

And the step of preparing the Cujibong leachate comprises the step of mixing 250 to 400 parts by weight of water with respect to 100 parts by weight of Cujibong and leaching for 30 to 40 hours to prepare the Cujibong leachate. The step includes mixing 2,000 to 3,000 parts by weight of tree sap with 100 parts by weight of shiitake and leaching at 5 to 20° C. for 1 to 2 days to prepare a shiitake leachate, wherein the preparing of the yew leachate comprises: and mixing 500 to 1,000 parts by weight of water with 100 parts by weight of yew tree and leaching for 20 to 40 hours to prepare a yew leachate. and preparing a mixed leachate by mixing 100 to 200 parts by weight of shiitake mushroom leachate and 200 to 300 parts by weight of yew leachate, and adding and dissolving the sea salt includes 20 to 60 parts by weight of sea salt per 100 parts by weight of the mixed leachate. Including the melting step by adding parts by weight, it contains a large amount of flavonoids and has an excellent anticancer effect. It has the effect of kkujippong, which is effective in relieving hangover, diabetes, high blood pressure, etc., and eridademin, which lowers cholesterol levels in the blood and lowers cholesterol levels in the blood. It is preferable because the efficacy of shiitake mushrooms having guanylic acid, a component of a seasoning system, and lentionine, which is a flavoring component, can be added to soybean paste.

Here, the preparing of the herbal doenjang includes: preparing a meju mixture by mixing 80 to 100 parts by weight of the second-dried meju with respect to 100 parts by weight of the mixed herbal ripening solution in which the sea salt is dissolved; Aging the soybean mixture at 15 ~ 35 ℃ 30 ~ 90 days; separating the aged soybean mixture into solids and liquids; And if it includes the step of preparing herbal soybean paste using the separated solid, it is preferable to separate the soybean mixture into a solid and a liquid to prepare a low-salt solid soybean paste.

According to the present invention, unlike the traditional method of manufacturing soybean paste by immersing soybean paste in salt water, soybean paste is prepared without salting soybean paste with low salt, preventing adult diseases such as diabetes and high blood pressure, and adding various medicinal herbs. It supplies nutrients and has the effect of improving the taste and flavor of soybean paste by adding the aroma and flavor of various medicinal herbs.

1 and 2 are manufacturing flow charts of medicinal soybean paste according to the present invention.

Hereinafter, with reference to the accompanying drawings will be described in detail the manufacturing flow of the herbal miso according to a preferred embodiment of the present invention.

1 and 2 are a manufacturing flow chart of the medicinal soybean paste according to the present invention.

Herb extracts are extracted by boiling 2 to 5 kg of herbs containing dried jujube, ginseng, heotgae tree, mulberry leaves, shiitake mushrooms, and astragalus in 100 to 200 liters of water for 5 to 10 hours (S11).

Dried jujube is rich in beta-carotene, which removes free radicals generated in the body and prevents cell destruction. Dried jujubes contain polyvonoids, which effectively prevent cancer. Dried jujubes are rich in various mineral components, which help prevent and improve edema by promoting diuretic action and smooth blood circulation. Since dried jujubes are warm in nature, they are good for treating cold. Dried jujubes are good for inflammatory diseases such as arthritis and dermatitis because berlin acid has an anti-inflammatory action.

Because ginseng contains a lot of saponin, it is particularly good for preventing heart disease and preventing aging by binding to cholesterol in the intestine and releasing it outside the body.

Heotgae tree improves liver function by decomposing and excreting acetaldehyde to help relieve hangover, and contains a large amount of potassium, which is excellent for diuretic effect that effectively discharges toxins and wastes accumulated in the body. Do. Heotgae tree is rich in minerals and amino acids, so it promotes body metabolism and helps blood circulation, so it has an excellent effect in recovering from fatigue.

Mulberry leaves contain abundant GABA and rutin components, which lower blood cholesterol levels and strengthen blood vessel walls, thus helping to prevent various cardiovascular diseases such as high blood pressure, arteriosclerosis, and myocardial infarction. Mulberry leaves improve the function of the pancreas, which is directly related to insulin secretion, thereby stably maintaining the amount of insulin secretion. Mulberry leaves contain a large amount of rutin, which is good for improving concentration and preventing dementia. Mulberry leaves are rich in vitamins and minerals, so they are good for removing stool and preventing constipation. Mulberry leaves contain as much calcium as milk, so it is good for preventing osteoporosis and forming children's bones. Mulberry leaves are rich in iron, which is good for preventing anemia. Mulberry leaves contain a large amount of aspartic acid and alanine, which is good for hangover relief.

The dietary fiber contained in shiitake mushrooms promotes bowel movement, making it easy to manage weight and also helps in improving constipation by promoting bowel movements and bowel movements. Lentinan contained in shiitake mushrooms contains anti-cancer properties. This lentinan boosts the body's immune function and does not directly kill or attack cancer cells, but helps other cells fight them. Shiitake mushrooms promote the production of interferon, a natural defense substance, which helps in cancer treatment and viral disease treatment. Shiitake mushrooms contain a large amount of eritadenine, which lowers blood cholesterol levels, clears blood vessels, and makes blood circulation smooth.

Astragalus strengthens the immune function, activates the body's metabolism, helps the excretion of urine, lowers blood pressure, and protects the liver.

In addition to the above medicinal herbs, the sumac tree, which is known to act as acetone to purify the blood inside the human body, is known to be good for the stomach, improves digestion and prevents bad mold from growing in meju, and is known to be good for colds and menopause And it may further include arrowroot root used to improve the color of soy sauce. Here, it may further include ingredients such as sauerkraut, arrowroot, plantain, sagebrush root, red pepper seed, kelp, abalone, shrimp, seaweed, sangwang mushroom, charcoal, and broiled pork. In addition, wormwood, mustard seeds, sapju, sancheong-mok, plantain, yew, buckwheat, oatmeal, brown rice, etc. may be further included.

The bark of the yew tree is also used as a drug for neuralgia, and contains a large amount of taxol, which has anticancer action. If you eat a little sprout of buckwheat, its antioxidant ability will improve, and it will help relieve a hangover after drinking. Old Testament herbs use tubers for medicinal purposes. Brown rice has little loss of nutrients, so it is rich in fat, protein, vitamins B1 and B2, and has 19 times more nutrients than normal white rice.

Boil 10 to 20 kg of soybeans soaked in water containing herbal extracts for 1 to 3 hours (S12).

Steam boiled soybeans at 40 ~ 55℃ for 3 ~ 6 hours (S13).

Boiled soybeans are crushed to form meju (S14).

The molded meju is first dried in the shade for 5 to 7 days (S15).

The dried meju is first aged for 45 to 60 days (S16).

The primary aged soybean is secondarily aged at 30 to 40° C. for 10 to 25 days (S17).

Secondary-aged soybeans are third-aged for 10 to 20 days in the shade (S18).

The thirdly aged soybean is washed and secondly dried for 10 to 15 days (S19).

250 to 400 parts by weight of water is mixed with 100 parts by weight of Cujippong and leached for 30 to 40 hours to prepare Cujibong leachate (S20).

Cuji mulberry can be used with any one or a mixture of leaves, stems, and roots, and in particular, traditionally, it is better to soak soybean paste before its original appearance, so the leaves, stems, and roots of Cuji mulberry are used in the fall or winter of the previous year. prepare in advance Collect Cuji mulberry leaves, stems, and roots, peel the roots, and dry them together with the leaves and stems to prepare them. And after incubating the prepared Cujippong for 20 to 50 hours, the ingredients are filtered out, and the curd water containing the active ingredient of Cujippong dissolved in it is obtained. The boiled water of kkujippong obtained in this way can be boiled again, and further disinfection, purification, and concentration processes can be performed. Here, in the above process, only the boiled water of kkujippong in which the active ingredient of cujippong has been melted was used, but in order to further improve the flavor and nutritional components of the soybean paste, it may be used by peeling kkujippong.

In order to use Cujippong as described above, the dried Cujippong leaves, stems, roots, etc. are well washed, immersed in water, dried, and put into a cutting machine with an internal temperature of 70~100℃ to perform the peeling operation. It is also possible to brew the finished Cujippong in a cauldron and use it to make curd water. In order to improve the flavor and nutritional components of soybean paste, and to improve the taste and texture, the cujibbong powder, which has been cooked above, is powdered and brewed without being hung separately. can also be used

To 100 parts by weight of shiitake mushrooms, 2,000 to 3,000 parts by weight of tree sap are mixed and leached at 5 to 20° C. for 1 to 2 days to prepare shiitake leachate (S21).

If the shiitake mushrooms are dried in sunlight within 7 days after harvesting, the shiitake mushrooms may not be sufficiently dried and there is a risk of deterioration and spoilage during maturation in a low-temperature storage room. When exposed to sunlight, the flavor contained in the shiitake mushroom is lost, and there is a risk that the texture may also be deteriorated. Therefore, it is preferable to dry the shiitake mushrooms in sunlight for 7 to 15 days after harvesting. In addition, the dried shiitake mushrooms are preferably aged for 3 to 18 months in a low-temperature storage maintained at about 2°C. There is a fear that no change in the aroma or flavor of shiitake mushrooms that have been aged separately from shiitake mushrooms is felt, and if they are aged for more than 18 months, productivity and economic efficiency may be reduced due to excessive aging period consumption. However, after a certain aging period, the flavor and flavor of shiitake mushrooms are no longer enhanced, so unnecessary ripening period is consumed, which is not preferable because there is a risk of reduced production efficiency.

500 to 1,000 parts by weight of water is mixed with 100 parts by weight of yew wood and leached for 20 to 40 hours to prepare yew leachate (S22).

The yew, including the peel, is used dried. After cutting the yew into small pieces, they are dried and stored, and then leached in a state of pouring water and immersion for a day or two.

A mixed leachate is prepared by mixing 100 to 200 parts by weight of shiitake mushroom leachate and 200 to 300 parts by weight of yew leachate with respect to 100 parts by weight of Cujipon leachate (S23).

20 to 60 parts by weight of sea salt is added to 100 parts by weight of the mixed leachate and dissolved (S24).

A meju mixture is prepared by mixing 80 to 100 parts by weight of second-dried meju with respect to 100 parts by weight of the mixed herbal fermented solution in which the sea salt is dissolved (S25).

The soybean mixture is aged at 15 to 35° C. for 30 to 90 days (S26).

The aged soybean mixture is separated into a solid and a liquid (S27).

By using the separated solids, medicinal soybean paste is prepared (S28).

Here, the product may be manufactured in various ways through an additional process.

Use a dryer for the herbal doenjang prepared in step S28 so that the moisture is in the range of 1 to 5%.

Grind the dried medicinal soybean paste by a dryer and make it into powder.

This powdered soybean paste can be used as soybean paste by pouring water of a first predetermined value, and when a larger amount of water than the first predetermined value is poured, it can be made into food using soybean paste or as a material for making food.

In the distribution process, it is very advantageous because the weight is small, and it is very desirable because the period of storage is also increased. In addition, since the moisture is removed, the fermentation does not progress, so the taste at the time of manufacture is maintained, so that the user's satisfaction is improved.

Modifiable embodiments other than the above embodiments will be described.

In the above embodiment, the peeling process may be performed in consideration of the characteristics of each material, but by repeating the peeling process at least three times or more, the extract or active ingredients can be activated.

In the above, in the case of separating the solid and the liquid, the concentration of moisture and salt of the solid is measured, and the moisture and salinity are adjusted to below the preset low salt that can achieve the viscous soybean paste, and then the soybean paste can be manufactured.

Due to the above-mentioned herbal doenjang manufacturing method for health promotion, unlike the traditional doenjang manufacturing method of immersing soybean in salted water, soybean paste is prepared without salting soybean paste, so low-salt soybean paste can be manufactured, thereby preventing adult diseases such as diabetes and high blood pressure. By adding various herbs, sufficient nutrients are supplied, and the flavor and flavor of various herbs can be added to improve the taste and flavor of soybean paste. Because soybean paste can be prepared without aging soybean in salted state, even if the user consumes it, it does not cause adult diseases, and health can be improved.

Because it contains a large amount of flavonoids, it has excellent anticancer effects, and has the effect of cujippong, which is effective in relieving hangovers, diabetes, high blood pressure, etc., and eridademin, which lowers cholesterol levels in the blood and guanylic acid, a component of nucleic acid-based seasonings. ) and the efficacy of shiitake mushrooms with lentionine, a component that gives off a fragrance, can be added to soybean paste. By separating the soybean mixture into a solid and a liquid, soybean paste can be prepared as a low-salt solid.

Claims (5)

In the method for manufacturing medicinal soybean paste,
preparing meju using soybeans;
Leaching Cujippong in water to prepare Cujibong leachate;
leaching the shiitake mushrooms in water to prepare a shiitake mushroom leachate;
leaching the yew in water to prepare yew leachate;
preparing a mixed leachate by mixing the kkujippong leachate, the shiitake mushroom leachate, and the yew leachate;
adding and dissolving sea salt to the mixed leachate; and
A method for producing herbal soybean paste, comprising the step of mixing the prepared soybean paste with the mixed herbal fermented solution in which the sea salt is dissolved to prepare herbal soybean paste.
The method of claim 1,
The step of preparing the meju is,
Extracting herbal extracts by boiling 2 to 5 kg of medicinal herbs containing dried jujube, ginseng, Heotgae tree, mulberry leaf, shiitake mushroom, and astragalus in 100 to 200 liters of water for 5 to 10 hours;
Boiling 10 to 20 kg of soybeans soaked in water containing the herbal extract for 1 to 3 hours;
steaming boiled soybeans at 40 ~ 55℃ for 3 ~ 6 hours;
pounding boiled soybeans to form meju;
First drying the molded meju in the shade for 5 to 7 days;
First aging the dried meju for 45 to 60 days;
Secondary aging of the firstly aged meju at 30 ~ 40 ℃ 10 ~ 25 days;
tertiary aging of the second-aged meju in the shade for 10 to 20 days; and
A method of manufacturing medicinal soybean paste comprising the step of washing the tertiary aged soybean and drying the secondarily for 10 to 15 days.
The method of claim 1,
The step of preparing the kkujibong leachate comprises:
It includes the step of mixing 250 to 400 parts by weight of water with respect to 100 parts by weight of Cujippong and leaching for 30 to 40 hours to prepare Cujibong leachate,
The step of preparing the shiitake mushroom leachate comprises:
Mixing 2,000 to 3,000 parts by weight of tree sap with respect to 100 parts by weight of shiitake mushrooms and leaching at 5 to 20 ° C. for 1-2 days to prepare a shiitake leachate,
The step of preparing the yew leachate comprises:
A method for preparing yew leachate comprising the step of mixing 500 to 1,000 parts by weight of water with 100 parts by weight of yew tree and leaching for 20 to 40 hours.
The method of claim 1,
The step of preparing the mixed leachate comprises:
preparing a mixed leachate by mixing 100 to 200 parts by weight of the shiitake mushroom leachate and 200 to 300 parts by weight of the yew extract with respect to 100 parts by weight of the cucurbita leachate,
The step of dissolving by adding the sea salt,
A method for preparing herbal soybean paste comprising the step of adding and dissolving 20 to 60 parts by weight of sea salt based on 100 parts by weight of the mixed leachate.

The method of claim 1,
The step of preparing the medicinal soybean paste,
preparing a meju mixture by mixing 80 to 100 parts by weight of the second dried meju with respect to 100 parts by weight of the mixed herbal ripening solution in which the sea salt is dissolved;
Aging the soybean mixture at 15 ~ 35 ℃ 30 ~ 90 days;
separating the aged soybean mixture into solids and liquids; and
A method for producing herbal soybean paste, comprising the step of preparing herbal soybean paste using the separated solids.

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