KR20220023365A - Method for manufacturing soybean paste and soybean paste manufactured the same - Google Patents

Abstract

The present invention relates to a method for manufacturing soybean paste and the soybean paste manufactured therefrom, wherein by adding fruit juice containing proteolytic enzymes to the fermentation of soybeans, a production time of the soybean paste can be shortened, and it is possible to manufacture the soybean paste with improved poor appearance and odor due to surface growth and internal penetration of bacteria, yeast, and mould used in existing soybean fermentation.

Description

Manufacturing method of soybean paste and soybean paste manufactured therefrom

The present invention relates to a method for manufacturing soybean paste and to soybean paste prepared therefrom.

Koreans traditionally consume various types of fermented foods, and in particular, soybean paste is an important food that cannot be omitted from our daily table. Doenjang has a unique taste and smell that comes from the fermentation of soybeans. Doenjang is rich in amino acids, fatty acids, vitamins, and minerals, and contains phytoestrogens, which are special ingredients, so it has been found to have excellent antioxidant, anti-mutagenic, anticancer, and thrombolytic properties. Despite these excellent functions, the consumption of soybean paste at home by Koreans is gradually decreasing due to changes in lifestyle and eating habits of the younger generation.

Although there are many factors that affect the flavor and sensory quality of soybean paste, amino acids generated from raw protein during the ripening process greatly affect the flavor, and it is known that amino acid nitrogen and free amino acids are predominantly involved. When making doenjang, it is matured by numerous microorganisms grown in soybean paste, and proteins are decomposed into low-molecular-weight peptide amino acids and carbohydrates into monosaccharides. At this time, various aromatic components are generated by microorganisms of the genus Bacillus subtilis, Bacillus natto, Aspergillus oryzae, and Rhizopus, which are related to fermentation during doenjang maturation, thereby enhancing the flavor of soybean paste.

Doenjang takes about 5-6 months to ripen, and since it is aged in an open state, it is a fermented food produced by the action of various strains. In addition, because beneficial bacteria and non-beneficial bacteria are mixed and fermented, unwanted fermentation may proceed. In particular, the unpleasant odor produced during the production of soybean is an ammonia gas generated when nitrogen in the soybean component is decomposed as a unique metabolite of Bacillus genus bacteria. And as the storage period elapses, the color of the doenjang thickens and excessive coloring occurs, resulting in browning or blackening of the product as well as degrading the flavor.

Accordingly, there is a need for research on a manufacturing method capable of preventing unpleasant odors and changes in appearance during manufacturing of soybean paste and maintaining excellent quality of soybean paste.

Korean Patent No. 1144225.

An object of the present invention is to provide a method for producing soybean paste by adding fruit juice containing a proteolytic enzyme to the fermentation of soybean paste during production of soybean paste.

An object of the present invention is to provide a soybean paste prepared by the above method.

1. A method for producing soybean paste comprising the step of fermenting steamed ground soybeans by mixing them with fruit juice containing proteolytic enzymes and salt.

2. The method for producing soybean paste according to the above 1, further comprising the step of sterilizing the ground soybeans before the fermentation.

3. The method according to 1 above, wherein the fruit is at least one selected from the group consisting of file apple, kiwi, pear and fig.

4. The method according to 1 above, wherein the fruit juice is the juice of the fruit.

5. The method according to 1 above, wherein the fruit juice contains 45 to 55% by weight of pineapple, 25 to 35% by weight of kiwi, 5 to 15% by weight of pear, and 5 to 15% by weight of fig.

6. The method for producing soybean paste according to 1 above, wherein 20 to 85 parts by weight of the fruit juice are mixed with respect to 100 parts by weight of the soybean.

7. The method for producing soybean paste according to 1 above, wherein 70 to 80 parts by weight of the fruit juice are mixed with respect to 100 parts by weight of the soybean.

8. The method for producing soybean paste according to 1 above, wherein 8 to 12% by weight of salt is included in the mixture.

9. The method of 1 above, wherein the fermentation is performed at 30°C to 40°C.

10. The method of 1 above, wherein the fermentation is performed for 4 to 10 days.

11. Doenjang prepared by the method of any one of 1 to 10 above.

The present invention relates to a method for producing soybean paste and to soybean paste prepared therefrom. By adding fruit juice containing a proteolytic enzyme to the fermentation of soybeans, the production time of soybean paste can be shortened, and the bacteria used in the existing soybean fermentation, It is possible to manufacture soybean paste with improved poor appearance and odor due to surface growth and internal penetration of yeast and gom palm.

1 is a flowchart schematically illustrating a method for manufacturing soybean paste according to the present invention.

Hereinafter, the present invention will be described in detail.

The present invention provides a method for manufacturing soybean paste.

The present invention comprises the step of fermenting steamed ground soybeans by mixing them with fruit juice containing proteolytic enzymes and salt.

The grinding may be performed by a conventional grinding machine, and then, may be performed to an appropriate size so that moisture can be evenly injected into the inside of the soybean during the steaming process.

The present invention may further include immersing the soybean in water before grinding the soybean. When the soybean is soaked in water, the soybean can be ground more easily.

The immersion may be performed, for example, for 8 hours to 18 hours or 10 hours to 15 hours, but is not limited thereto, and may be performed by adjusting the appropriate time according to the amount of soybeans and the grinding size.

The steaming may be performed by a conventional steaming method, for example, but may be injection of heated steam into a container containing soybeans, but is not limited thereto.

The present invention may further include sterilizing the ground soybeans before the fermentation.

The sterilization may be performed in a conventional sterilization device, for example, may be performed in a retort.

The sterilization may be, for example, autoclaving. When autoclaving steamed ground soybeans, but not limited thereto, 0.5kgf/cm ² to 2kgf/cm ² or 0.8kgf/cm ² to 1.5kgf/cm ² at 110°C to 130°C or 115°C to 125°C It can be done with pressure.

The present invention may further include cooling the soybeans before mixing them with fruit juice and salt. Including the step of cooling, it is possible to lower the temperature of the soybean steamed at high heat, thereby stably maintaining the activity of the proteolytic enzyme of the fruit juice.

The fruit contains proteolytic enzymes, and by decomposing soy protein more efficiently, the fermentation time can be shortened compared to the traditional soybean decomposition method.

The fruit is not limited thereto, but may be, for example, at least one selected from the group consisting of file apple, kiwi, pear and fig.

The fruit juice may be a juice obtained by squeezing the fruit or squeezing the fruit, but is not limited thereto. For example, in the case of the juice, it may be easier to mix with soybeans and salt.

The fruit juice may be mixed with water. In this case, the amount of water may be adjusted so that the pH of the fruit juice does not exceed 7 for the activity of the proteolytic enzyme.

The fruit juice may include pile apple, kiwi, pear and fig. At this time, for example, pineapple may be included in 45 to 55% by weight or 48 to 52% by weight, but is not limited thereto. Kiwi, for example, 25 to 35% by weight or 28 to 32% by weight may be included, but is not limited thereto. Pears may include, for example, 5 to 15% by weight or 8 to 12% by weight, but is not limited thereto. Figs may include, for example, 5 to 15% by weight or 8 to 12% by weight, but is not limited thereto.

The fruit juice increases the ratio of pineapple and kiwi, which have high proteolytic enzyme activity, and sets the ratio of pears and figs, which have relatively low proteolytic enzyme activity, to low, thereby preventing excessive protein degradation and improving the fermentation effect of soybeans. can do it

The fruit juice may be, for example, a mixture of 20 to 85 parts by weight, 25 to 80 parts by weight, or 50 to 75 parts by weight based on 100 parts by weight of the soybean.

The mixing ratio of soybean and fruit juice is not limited within the above range, but when mixed within the above range, soybean proteolytic activity is improved to facilitate fermentation, and high-quality soybean paste with excellent moisture content and amino nitrogen content This can be manufactured.

The salt may be included in 8 to 12% by weight or 9 to 11% by weight in a mixture of soybean, fruit juice and salt, but is not limited thereto. The amount of salt may be appropriately adjusted in consideration of the salinity of soybean paste.

The fermentation is not limited thereto, but may be performed at 30° C. to 40° C. or 34° C. to 38° C. for stable activity of proteolytic enzymes contained in fruit juice.

In addition, the fermentation is not limited thereto, but may be performed for 4 to 10 days or 7 to 10 days. When fermentation is performed within the above range, soybean paste having excellent physicochemical properties such as moisture content and amino nitrogen content can be prepared.

The present invention provides soybean paste prepared by the above method.

In the process of fermenting the steamed ground soybeans, fruit juice containing proteolytic enzymes is added to the doenjang, so the odor is improved, the appearance is less deformed compared to fermentation using fungi and bacteria, water content, and amino nitrogen It has excellent physicochemical properties such as content.

Hereinafter, in order to describe the present invention in detail, examples will be described in detail.

manufacturing example. Manufacture of miso by adjusting the mixing ratio of fruit juice and beans

Soybean and fruit juice were mixed in the same content as in Tables 1 to 3 below. The specific doenjang manufacturing method is as follows.

Soybeans were immersed in water for 12 hours, and then the soaked soybeans were ground. The ground soybeans were put in a retort, steamed and autoclaved (121° C., 1.2 kgf/cm ² ), and allowed to cool for 1 day. After pineapple, kiwi, pear and fig were mixed and juiced, 12 g of salt was mixed with soybeans in the amounts shown in Tables 1 to 3 below. The mixture was fermented at a temperature of 36° C. for 1, 4, 7, and 10 days to prepare doenjang (Examples 1 to 12).

Fruit Juice 1 : Soybean 4 content (wt%) pineapple 9 Kiwi 5 ship 1.5 FIG 1.5 ground soybeans 70 salt 12

Fruit Juice 1 : Soybean 2 content (wt%) pineapple 14.5 Kiwi 9 ship 3 FIG 3 ground soybeans 58.5 salt 12

Fruit juice 3 : Soybean 4 content (wt%) pineapple 19 Kiwi 11 ship 4 FIG 4 ground soybeans 50 salt 12

division Fruit Juice: Soybean Mixing Ratio Fermentation period (days) Example 1 Fruit Juice 1 : Soybean 4 One Example 2 Fruit Juice 1 : Soybean 4 4 Example 3 Fruit Juice 1 : Soybean 4 7 Example 4 Fruit Juice 1 : Soybean 4 10 Example 5 Fruit Juice 1 : Soybean 2 One Example 6 Fruit Juice 1 : Soybean 2 4 Example 7 Fruit Juice 1 : Soybean 2 7 Example 8 Fruit Juice 1 : Soybean 2 10 Example 9 Fruit juice 3 : Soybean 4 One Example 10 Fruit juice 3: Soybean 4 4 Example 11 Fruit juice 3 : Soybean 4 7 Example 12 Fruit juice 3: Soybean 4 10

experimental example. Analysis of changes in physicochemical properties during the manufacturing period of soybean paste

(1) Amino nitrogen content, soluble solid content, color, moisture content, pH of soybean paste using fruit juice containing proteolytic enzyme

Table 5 below shows the results of amino nitrogen content (mg%), soluble solids content (%), moisture content (%) pH of soybean paste prepared according to each Example. Each number represents the mean ± standard deviation, and the lower-case subscripts a-i in the upper right corner of the data indicate that the data are statistically significantly different from each other in each column (p<0.05).

The content of amino nitrogen was the highest in Example 12, and showed a tendency to increase as the storage period increased. It is thought that the higher the content of fruit juice and the longer the storage period, the higher the amino nitrogen content because proteolytic enzymes act in the soybean and the protein decomposition is active. The content of soluble solids decreased in the middle compared to the beginning of the storage period and showed a tendency to increase again in the later period. The reason for the increase seems to have been increased due to the breakdown of carbohydrates into low molecular weight sugars. The moisture content showed a tendency to decrease as the storage period increased, which is thought to be due to evaporation of moisture during storage. The pH showed a tendency to decrease as the storage period progressed from the initial stage to the later stage. In the case of Korean meju, the pH ranges from 4.96 to 8.15, which may vary depending on the type of sample during the fermentation process of meju. It was found that anaerobic conditions were formed, and bacteria of the genus Bacillus suitable for these conditions grew, or the pH was lower than that of soybean before manufacturing commercially available soybean paste.

(2) Change in color of soybean paste using fruit juice containing proteolytic enzymes

Table 6 below shows the change in chromaticity of the soybean paste prepared according to each Example. Each number represents the mean ± standard deviation, and the lower-case subscripts a-g in the upper right of the data indicate that the data are statistically significantly different from each other in each column (p<0.05).

The L ^* value in color decreased and then increased again, which is thought to be due to the browning reaction caused by the Maillard reaction (sugar-amino carbonyl reaction) between fruit juice and soybeans. a ^* values were not uniform. The b ^* value showed a tendency to decrease as the storage period increased, and this appears to be dark reddish-brown as the fermentation and maturation progressed, which is likely due to the fermentation promoting effect of proteolytic enzymes in fruit juice.

In general, since the moisture content of 7.2 to 28.8% and the amino nitrogen content of 239.9 to 770.8 mg% are judged as the excellent range of soybean quality before manufacturing soybean paste, Example 11 is expected to be the best.

Claims (11)

A method for producing soybean paste, comprising the step of mixing and fermenting steamed ground soybeans with fruit juice containing proteolytic enzymes and salt.
The method according to claim 1, further comprising the step of sterilizing the ground soybean before the fermentation.
The method according to claim 1, wherein the fruit is at least one selected from the group consisting of file apple, kiwi, pear and fig.
The method according to claim 1, wherein the fruit juice is the juice of the fruit.
The method according to claim 1, wherein the fruit juice is 45 to 55% by weight of pineapple, 25 to 35% by weight of kiwi, 5 to 15% by weight of pear, and 5 to 15% by weight of fig, soybean paste manufacturing method.
The method according to claim 1, wherein 20 to 85 parts by weight of the fruit juice are mixed with respect to 100 parts by weight of the soybean.
The method according to claim 1, wherein 70 to 80 parts by weight of the fruit juice are mixed with respect to 100 parts by weight of the soybean.
The method according to claim 1, wherein 8 to 12% by weight of salt is included in the mixture.
The method according to claim 1, wherein the fermentation is performed at 30°C to 40°C.
The method according to claim 1, wherein the fermentation is performed for 4 to 10 days.
Doenjang prepared by the method of any one of claims 1 to 10.

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