KR20240091598A - Manufacturing method of soybean paste containing peanut sprout powder - Google Patents

Abstract

The present invention relates to a method for producing soybean paste containing peanut sprout powder.
According to the present invention, soybean paste prepared by mixing powder of peanut sprout extract has excellent sensory properties, browning is suppressed, and storage stability is excellent.

Description

{Manufacturing method of soybean paste containing peanut sprout powder}

The present invention relates to a method for producing soybean paste containing peanut sprout powder.

Soybean paste, along with red pepper paste and soy sauce, is a traditional fermented food unique to Korea. It is a seasoning made by mixing meju with salt water, fermenting it, soaking the soy sauce, and scooping out the soy sauce. Soybean paste is a food processed from soybeans. During the fermentation process, unique microorganisms are secreted, hydrolysis occurs by protease and amylase, and the decomposition products such as amino acids, sugars, and salts are in harmony to develop a unique taste. do.

In the past, soybean paste was manufactured and supplied directly at home, but recently, due to complex manufacturing processes and changes in family structure, the dependence on soybean paste sold commercially in product form has increased. Commercially available soybean paste is usually sold in plastic containers, and refrigeration is recommended after opening. However, even when refrigerated, there is a problem in that the surface in contact with air changes in properties and hardens. Browning that occurs during these distribution and storage processes acts as a factor that greatly reduces product preference and is also a major cause of shortening the distribution period.

Accordingly, there is a need to develop a method for producing soybean paste with excellent sensory properties while suppressing browning.

Republic of Korea Patent Publication No. 10-2017-0105806 (September 20, 2017)

In the present invention, it was confirmed that soybean paste prepared including peanut sprout powder suppresses browning during fermentation and storage and has excellent sensory properties, thereby completing the present invention.

In order to achieve the above object, the object of the present invention is to prepare a hot water extract of peanut sprouts; Step 2 of preparing peanut sprout powder by freeze-drying the extract of the peanut sprout; 3 steps to steam soaked soybeans; Step 4 of producing meju by inoculating the steamed soybeans with spawn, fermenting and drying them; Step 5 of immersing the prepared meju in salt water and producing primary ripening; Step 6 of separating the dry matter of meju from the primary ripening product; and 7 steps of mixing the powder of peanut sprouts with the separated dry matter and performing secondary ripening.

Another object of the present invention is to provide soybean paste containing peanut sprout powder with suppressed browning prepared by a manufacturing method.

Hereinafter, this specification will be described in more detail.

Each description and embodiment disclosed in the present invention can also be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in the present invention fall within the scope of the present invention. Additionally, the scope of the present invention cannot be considered limited by the specific description set forth below.

Expressions such as “comprising” used in this specification are understood as open-ended terms that imply the possibility of including other embodiments, unless specifically stated otherwise in the phrase or sentence containing the expression. It has to be.

Terms or words used in the description and claims of the present invention should not be construed as limited to their ordinary or dictionary meanings, and the inventor should appropriately use the concept of the term to explain his or her invention in the best way. Based on the principle of definability, it must be interpreted with meaning and concept consistent with the technical idea of the present invention.

In one aspect for achieving the above object, the present invention includes the first step of producing a hot water extract of peanut sprouts; Step 2 of preparing peanut sprout powder by freeze-drying the extract of the peanut sprout; 3 steps to steam soaked soybeans; Step 4 of producing meju by inoculating the steamed soybeans with spawn, fermenting and drying them; Step 5 of immersing the prepared meju in salt water and producing primary ripening; 6 steps of separating the dry matter of meju from the first ripened product; And it provides a method for producing soybean paste containing peanut sprout powder, including a 7th step of mixing peanut sprout powder with the separated dry matter and secondary aging.

The method for producing soybean paste containing peanut sprout powder of the present invention includes the first step of producing a hot water extract of peanut sprouts.

The first step in producing the hot water extract in the present invention is,

Step 1-1 of steaming peanut sprouts 10 to 13 days after sowing; Steps 1-2 of cooling the steamed peanut sprouts; And steps 1-3 of adding water to the steamed and cooled peanut sprouts and extracting them by heating.

Specifically, step 1-1 of steaming peanut sprouts 10 to 13 days after sowing with steam at 90 to 100°C for 2 to 6 hours; Step 1-2 of cooling the steamed peanut sprouts at 25-35°C for 3-5 hours; And steps 1-3 of adding water to the steamed and cooled peanut sprouts and extracting them by heating at 90-100°C for 5-9 hours.

More specifically, peanut sprouts 11 days after sowing can be steamed at 95°C for 4 hours and then cooled at 30°C for 4 hours. Next, a hot water extract of peanut sprouts can be prepared by adding water to the steamed and cooled peanut sprouts and heating them for 7 hours.

In addition, the step of repeating the steaming and cooling process 1 to 2 additional times may be further included.

In the step of preparing the hot water extract of the peanut sprout, when making soybean paste by mixing the peanut sprout powder prepared by adding the steaming and cooling process 1 to 2 times or 2 or 3 times rather than once, the soybean paste Sensory characteristics such as taste, aroma, color, softness, and overall preference can be improved. Additionally, browning can be suppressed during long-term storage of soybean paste.

The method for producing soybean paste containing peanut sprout powder of the present invention includes two steps: preparing peanut sprout powder by freeze-drying the extract of the peanut sprout.

In the present invention, freeze-drying can be performed by freezing at -40 to 60°C and then lowering the pressure to 0.01 to 0.05 mmHg in a freeze dryer to sublimate moisture to produce freeze-dried powder. Compared to storing it as a hot water extract, the freeze-drying process as described above has the advantage of preventing spoilage without denaturing for a long period of time.

The method for producing soybean paste containing peanut sprout powder of the present invention includes three steps of steaming soaked soybeans.

After washing the soybeans, they are soaked in water at 15 to 25°C for 10 to 15 hours, causing the weight of the soybeans to increase by about 2 to 2.5 times. Afterwards, drain the water and steam at 110~130℃ for 1~3 hours.

The method for producing soybean paste containing peanut sprout powder of the present invention includes four steps of inoculating the steamed soybeans with spawn, fermenting and drying them to produce meju.

The 4 steps of producing the meju are,

Step 4-1 of cooling the steamed soybeans to 25-35°C; Step 4-2 of inoculating 0.1 to 1.0% by weight of the spawn into the cooled soybeans and producing a molded product; Step 4-3 of fermenting the molded product at 25-35°C; and step 4-4 of drying the fermented molded product at 35 to 45° C. to adjust the moisture content to 13% or less.

Specifically, the steamed soybeans are cooled to 25-35°C. Afterwards, the cooled soybeans can be used as is, but they can be crushed to facilitate fermentation. Mashed soybeans are inoculated with 0.1 to 1.0% by weight of spawn and molded products of a certain size are manufactured. The molded product is then fermented at 25-35°C for 24-48 hours. The spawn used in the fermentation can be Aspergillus oryzae strain, and 0.1 to 1.0% by weight of Aspergillus oryzae strain is inoculated into cooled soybeans or cooled and then mashed soybeans to produce 25% by weight. Fermentation can proceed at ~35°C for 24 to 48 hours. Fermentation occurs easily with Aspergillus oryzae strains inoculated with Bacillus subtilis present in soybeans, and it has a taste similar to traditional meju, so soybean paste can be produced easily unlike conventional methods.

Next, the fermented molded product is dried at 35-45°C to adjust the moisture content to 13% or less to produce meju. The moisture content of fermented and dried meju is preferably 13% or less, and may specifically be 5 to 10%. In this moisture range, the primary ripening, which will be described later, easily proceeds. If it is completely dried, fermentation will proceed slowly during the first ripening process, and if the moisture content is too high, rot will occur due to the proliferation of various bacteria and an unpleasant odor will be generated.

The method for producing soybean paste containing peanut sprout powder of the present invention includes five steps of immersing the prepared meju in salt water and preparing the first ripening product.

First, wash the fermented and dried meju thoroughly with a brush, split it into several pieces, and dry it in the sun. By drying in the sun, various germs are sterilized and bad odors are removed.

The fermented and dried meju is dried in the sun, then immersed in salt water containing 10 to 20% by weight of meju and salt water at a weight ratio of 1:3.5 to 4.5, and first aged at 20 to 30 ℃ for 1 to 3 months. Produce the first ripened product.

The method for producing soybean paste containing peanut sprout powder of the present invention includes six steps of separating the dry matter of meju from the primary ripening product.

After the primary ripening is completed, the liquid portion is boiled to make soy sauce, and the dry portion of meju is separated from the primary ripening material and used to make soybean paste.

The method for producing soybean paste containing peanut sprout powder of the present invention includes seven steps of mixing peanut sprout powder with the separated dry matter and secondary aging.

1 to 5% by weight of peanut sprout powder prepared in step 2 is mixed with the separated ingredients based on the total weight of the ingredients.

Specifically, by containing 1 to 5% by weight of peanut sprout powder relative to the total weight of the manufactured soybean paste, the sensory properties are excellent, and browning is suppressed even when stored for a long period of time, which has the advantage of excellent storage stability.

The peanut sprout powder is a powder obtained by freeze-drying the hot water extract prepared by hot water extraction after steaming and cooling the peanut sprout. When mixed with soybean paste through the medium ripening and cooling process and subjected to the maturation process, it has excellent sensory properties and It is effective in suppressing browning.

The ingredients mixed with peanut sprout powder are pressed in a jar to prevent air from entering and subjected to secondary aging at 10-20°C for 1-6 months to produce soybean paste containing peanut sprout powder.

At this time, if the temperature exceeds 20℃, fermentation proceeds too quickly, soybean paste has a high moisture content and has a strong odor. Below 10℃, fermentation proceeds too slowly, resulting in longer fermentation periods and insufficient fermentation.

In addition, maturation at a temperature lower than that of the primary ripening process prevents the propagation of various bacteria and improves the taste, odor, and aroma.

In another aspect, the present invention provides soybean paste containing peanut sprout powder with suppressed browning prepared by the above soybean paste production method.

In the present invention, the descriptions of “method for producing soybean paste,” “soybean paste,” “peanut sprout powder,” and “browning” are as described above.

Soybean paste produced by the soybean paste production method of the present invention has the advantage of excellent sensory properties and delayed browning.

The present invention relates to a method for producing soybean paste containing peanut sprout powder.

According to the present invention, soybean paste prepared by mixing powder of peanut sprout extract has excellent sensory properties, browning is suppressed, and storage stability is excellent.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily implement it. However, the present invention may be implemented in many different forms and is not limited to the embodiments described herein.

Experimental Example 1. Preparation of peanut sprout powder

Example 1.

Peanut sprouts 11 days after sowing were steamed at 95°C for 4 hours and then cooled at 30°C for 4 hours. Afterwards, 8 times the weight of the peanut sprouts was added with purified water, followed by hot water extraction at 100°C for 7 hours and then filtered. Afterwards, it was concentrated under reduced pressure for 12 hours at 55°C and 36~39 mmTorr using a rotary vacuum concentrator. Afterwards, it was freeze-dried to prepare peanut sprout powder.

Example 2.

Peanut sprouts 11 days after sowing were steamed at 95°C for 4 hours and then cooled at 30°C for 4 hours. Afterwards, the steaming and cooling process was performed one additional time, and purified water 8 times the weight of the peanut sprout was added, followed by hot water extraction at 100°C for 7 hours and then filtered. Afterwards, it was concentrated under reduced pressure for 12 hours at 55°C and 36~39 mmTorr using a rotary vacuum concentrator. Afterwards, it was freeze-dried to prepare peanut sprout powder.

Example 3.

Peanut sprouts 11 days after sowing were steamed at 95°C for 4 hours and then cooled at 30°C for 4 hours. Afterwards, the steaming and cooling process was performed two additional times, and then 8 times the weight of the peanut sprouts was added with purified water, followed by hot water extraction at 100°C for 7 hours and then filtered. Afterwards, it was concentrated under reduced pressure for 12 hours at 55°C and 36~39 mmTorr using a rotary vacuum concentrator. Afterwards, it was freeze-dried to prepare peanut sprout powder.

Comparative Example 1.

11 days after sowing, 8 times the weight of purified water compared to the weight of the peanut sprouts was added to the peanut sprouts, followed by hot water extraction at 100°C for 7 hours and then filtered. Afterwards, it was concentrated under reduced pressure for 12 hours at 55°C and 36~39 mmTorr using a rotary vacuum concentrator. Afterwards, it was freeze-dried to prepare peanut sprout powder.

Comparative Example 2.

Eight times the weight of ethanol compared to the weight of the peanut sprout was added to peanut sprouts 11 days after sowing, followed by hot water extraction at 100°C for 7 hours and then filtered. Afterwards, it was concentrated under reduced pressure for 12 hours at 55°C and 36~39 mmTorr using a rotary vacuum concentrator. Afterwards, it was freeze-dried to prepare peanut sprout powder.

Experimental Example 2. Preparation of soybean paste containing peanut sprout powder

Example 4.

After washing the soybeans, they were immersed in water at 20°C for 12 hours, causing the weight of the soybeans to increase by about 2 to 2.5 times. Afterwards, water was removed and steamed at 120°C for 2 hours. The steamed soybeans were cooled to 25-35°C before use. Afterwards, the soybeans were crushed and then inoculated with 0.2% by weight of Aspergillus oryzae bacteria to prepare a molded product. The molded product was then fermented at 30°C for 36 hours. Afterwards, it was dried at 40°C to reduce the moisture content to 13% or less.

The fermented and dried meju was washed clean with a brush, split into several pieces, and dried in the sun. Afterwards, meju and salt water were immersed in salt water containing 15% by weight at a weight ratio of 1:4 and subjected to primary aging at 20-30°C for 2 months. After completion of primary maturation, the liquid portion was boiled and made into soy sauce, and 1% by weight of the peanut sprout powder prepared in Example 1 was mixed with the total weight of the remaining ingredients. Afterwards, the ingredients containing peanut sprout powder were pressed into a jar to prevent air from entering and subjected to secondary aging at 10-20°C for 1-6 months to prepare soybean paste containing peanut sprout powder.

Example 5.

Soybean paste containing peanut sprout powder was prepared in the same manner as in Example 4, except that 3% by weight of the peanut sprout powder prepared in Example 1 was mixed based on the total weight of the ingredients.

Example 6.

Soybean paste containing peanut sprout powder was prepared in the same manner as in Example 4, except that 5% by weight of the peanut sprout powder prepared in Example 1 was mixed based on the total weight of the ingredients.

Example 7.

Soybean paste containing peanut sprout powder was prepared in the same manner as in Example 4, except that 1% by weight of the peanut sprout powder prepared in Example 2 was mixed with the total weight of the ingredients.

Example 8.

Soybean paste containing peanut sprout powder was prepared in the same manner as in Example 4, except that 3% by weight of the peanut sprout powder prepared in Example 2 was mixed based on the total weight of the ingredients.

Example 9.

Soybean paste containing peanut sprout powder was prepared in the same manner as in Example 4, except that 5% by weight of the peanut sprout powder prepared in Example 2 was mixed based on the total weight of the ingredients.

Example 10.

Soybean paste containing peanut sprout powder was prepared in the same manner as in Example 4, except that 1% by weight of the peanut sprout powder prepared in Example 3 was mixed based on the total weight of the ingredients.

Example 11.

Soybean paste containing peanut sprout powder was prepared in the same manner as in Example 4, except that 3% by weight of the peanut sprout powder prepared in Example 3 was mixed based on the total weight of the ingredients.

Example 12.

Soybean paste containing peanut sprout powder was prepared in the same manner as in Example 4, except that 5% by weight of the peanut sprout powder prepared in Example 3 was mixed based on the total weight of the ingredients.

Comparative Example 3.

Soybean paste was prepared in the same manner as in Example 4 except for mixing peanut sprout powder.

Comparative Example 4.

Soybean paste containing peanut sprout powder was prepared in the same manner as in Example 4, except that 1% by weight of the total weight of the ingredients was mixed with the peanut sprout powder prepared in Comparative Example 1.

Comparative Example 5.

Soybean paste containing peanut sprout powder was prepared in the same manner as in Example 4, except that 3% by weight of the peanut sprout powder prepared in Comparative Example 1 was mixed based on the total weight of the ingredients.

Comparative Example 6.

Soybean paste containing peanut sprout powder was prepared in the same manner as in Example 4, except that 5% by weight of the peanut sprout powder prepared in Comparative Example 1 was mixed with the total weight of the ingredients.

Comparative Example 7.

Soybean paste containing peanut sprout powder was prepared in the same manner as in Example 4, except that 1% by weight of the peanut sprout powder prepared in Comparative Example 2 was mixed with the total weight of the ingredients.

Comparative Example 8.

Soybean paste containing peanut sprout powder was prepared in the same manner as in Example 4, except that 3% by weight of the peanut sprout powder prepared in Comparative Example 2 was mixed based on the total weight of the ingredients.

Comparative Example 9.

Soybean paste containing peanut sprout powder was prepared in the same manner as in Example 4, except that 5% by weight of the peanut sprout powder prepared in Comparative Example 2 was mixed based on the total weight of the ingredients.

Experimental Example 3. Sensory evaluation

The results of the sensory evaluation of soybean paste prepared according to the Examples and Comparative Examples of the present invention are shown in Table 1 below. The sensory evaluation consisted of a panel of 20 housewives who were trained in sensory evaluation, and was assessed using a 10-point scale (10 = I like it very much; 9 = I like it very much; 8 = I like it; 7 = It is good; 6 = A preference test was conducted according to the following criteria: 5=neither like it nor dislike it; 4=dislike it a little; 2=dislike it; 1=dislike it very much. The significance was verified at a significance level of p<0.05 using a multiple range test (DMR-test; Duncan multiple range test).

Due to the bitter taste of the roots, peanut sprouts are said to be as bitter as ginseng when eaten alone. However, as a result of producing soybean paste by mixing peanut sprout powder that had undergone a steaming and cooling process, as shown in Table 1, the soybean paste prepared according to the examples of the present invention had lower taste, aroma, color, and softness compared to the comparative example. It was confirmed that the overall preference was significantly excellent.

In particular, the sensory evaluation of the soybean paste prepared in Examples 7 to 12, in which the peanut sprouts were steamed and cooled two or three times in Examples 2 and 3, and then aged by adding hot water-extracted peanut sprout powder, was evaluated. It was noticeably superior. In particular, the addition of peanut sprout powder removed the unique smell of soybean paste and increased its savory taste and aroma, thereby increasing overall preference.

taste incense color degree of softness overall preference Example 4 7.1 7.2 7.3 7.0 7.2 Example 5 7.5 7.5 7.6 7.4 7.5 Example 6 8.5 8.4 8.5 8.5 8.6 Example 7 8.5 8.4 8.5 8.5 8.5 Example 8 9.2 9.3 9.4 9.3 9.4 Example 9 9.4 9.5 9.5 9.4 9.5 Example 10 8.8 8.7 8.8 8.8 8.8 Example 11 9.6 9.7 9.7 9.6 9.5 Example 12 9.9 9.9 9.8 9.9 9.9 Comparative Example 3 5.4 5.4 5.2 5.4 5.3 Comparative Example 4 6.5 6.5 6.6 6.6 6.6 Comparative Example 5 7.1 7.2 7.1 7.1 7.1 Comparative Example 6 7.3 7.3 7.4 7.5 7.5 Comparative example 7 6.4 6.4 6.4 6.3 6.4 Comparative example 8 6.8 6.9 6.9 7.0 6.8 Comparative Example 9 7.0 7.1 7.2 7.1 7.0

Experimental Example 4. Browning Evaluation

The soybean paste prepared according to the Examples and Comparative Examples of the present invention was stored at 30°C for 3 months and then the degree of browning of the soybean paste was evaluated.

The degree of browning was compared by measuring the color of the soybean paste prepared according to Examples and Comparative Examples, and the L value measured using a colorimeter was confirmed. In Table 2, the L value is a value that represents the brightness and chromaticity of soybean paste. The higher the L value, the brighter the external brightness of the soybean paste is. The darker it is, the lower the value becomes, making distribution impossible if the L value is 30 or less. The distribution limit is the L value of soybean paste that consumers feel is impossible to taste when consuming soybean paste, which corresponds to L=30.

The L value of soybean paste prepared according to the Examples and Comparative Examples of the present invention was about 52. As a result of measuring the L value to evaluate the degree of browning after 3 months of storage after making soybean paste, the soybean paste of Examples 7 to 12 manufactured according to the present invention had an L value of 35 or more in an environment at 30°C compared to the soybean paste of comparative examples. The degree of browning was significantly lower than that of the comparative examples. In particular, in Examples 2 and 3, the L value of the soybean paste prepared in Examples 7 to 12, in which peanut sprouts were steamed and cooled two or three times and then aged by adding hot water-extracted peanut sprout powder, was 40 or more. Browning was significantly low.

L value Example 4 35.17 Example 5 35.19 Example 6 37.17 Example 7 40.19 Example 8 41.54 Example 9 42.25 Example 10 42.18 Example 11 43.99 Example 12 45.25 Comparative Example 3 21.23 Comparative Example 4 29.34 Comparative Example 5 32.33 Comparative Example 6 33.79 Comparative example 7 28.42 Comparative example 8 30.80 Comparative Example 9 32.29

According to the present invention, soybean paste with excellent sensory properties and suppressed browning can be produced by adding peanut sprout powder that has undergone a steaming and cooling process.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements made by those skilled in the art using the basic concept of the present invention defined in the following claims are also possible. falls within the scope of rights.

Claims (7)

Step 1 to prepare hydrothermal extract of peanut sprouts;
Step 2 of preparing peanut sprout powder by freeze-drying the extract of the peanut sprout;
3 steps to steam soaked soybeans;
Step 4 of producing meju by inoculating the steamed soybeans with spawn, fermenting and drying them;
Step 5 of immersing the prepared meju in salt water and producing primary ripening;
6 steps of separating the dry matter of meju from the first ripened product; and
A method for producing soybean paste containing peanut sprout powder, comprising 7 steps of mixing the powder of the peanut sprout with the separated material and performing secondary aging. The method of claim 1, wherein the first step of preparing the hot water extract is,
Step 1-1 of steaming peanut sprouts 10 to 13 days after sowing;
Steps 1-2 of cooling the steamed peanut sprouts; and
A method for producing soybean paste containing peanut sprout powder, comprising steps 1-3 of adding water to the steamed and cooled peanut sprouts and extracting them by heating. The method of claim 1, wherein the first step of preparing the hot water extract is,
Step 1-1 of steaming peanut sprouts 10 to 13 days after sowing with steam at 90 to 100°C for 2 to 6 hours;
Step 1-2 of cooling the steamed peanut sprouts at 25-35°C for 3-5 hours; and
Steps 1-3 of adding water to the steamed and cooled peanut sprouts and extracting them by heating at 90-100°C for 5-9 hours. The method of claim 2, further comprising repeating the steaming and cooling process 1 to 2 additional times. The method of claim 1, wherein the four steps of manufacturing the meju are,
Step 4-1 of cooling the steamed soybeans to 25-35°C;
Step 4-2 of inoculating 0.1 to 1.0% by weight of the spawn into the cooled soybeans and producing a molded product;
Step 4-3 of fermenting the molded product at 25-35°C; and
Step 4-4 of drying the fermented molded product at 35-45°C to control the moisture content to 13% or less, The method of claim 1, wherein the 7th step of secondary aging is,
A method for producing soybean paste containing peanut sprout powder, wherein 1 to 5% by weight of the peanut sprout powder prepared in step 2 is mixed with the separated dry matter. Soybean paste comprising peanut sprout powder with suppressed browning produced by the production method of any one of claims 1 to 6.