KR101048170B1 - Manufacturing method of instant doenjang paste - Google Patents

Abstract

The present invention comprises the steps of preparing a mature miso made with domestic beans; Preparing and cutting the dried radish siraegi; Chopping vegetables, including green onions, shiitake mushrooms and cheongyang pepper; Preparing red pepper powder; Powdering the dried anchovy into a powder; Drying shells and shrimps; It relates to a method for producing a ready-to-eat miso rapeseed paste by stirring by adding the cut radish greens, the chopped vegetables, the red pepper powder, the anchovy powder, the dried shellfish and shrimp to the aged miso.

Shiragi, Miso, Paste, Dried, Cut, Fast Food

Description

Method for producing instant miso sirae paste {Method for producing instant-type toenjang dried radish leaves paste}

The present invention comprises the steps of preparing a mature miso made with domestic beans; Preparing and cutting the dried radish siraegi; Chopping vegetables, including green onions, shiitake mushrooms and cheongyang pepper; Preparing red pepper powder; Powdering the dried anchovy into a powder; Drying shells and shrimps; It relates to a method for producing a ready-to-eat miso rapeseed paste by stirring by adding the cut radish greens, the chopped vegetables, the red pepper powder, the anchovy powder, the dried shellfish and shrimp to the aged miso.

Shiraegi is our traditional food ingredient that has been rich in protein and vitamins, rich in natural dietary fiber, and enjoyed since ancient times with its unique taste and texture. Radish is an excellent protein food rich in nutrients such as vitamin C, calcium and carotene, and high in lysine.

Vitamin B C, in particular, has little loss after drying, and it is torn, soft, soft, and tastes good when cooked. In addition, siraegi is not easily broken, so it is easy to store and the main ingredients are minerals and cellulose, and minerals control physiological functions in the human body, and are the composition of body tissues and bioactive substances. It is said to be an excellent food material that can supply dietary fiber, calcium (Ca) and iron (Fe).

Doenjang has excellent anti-cancer effects among fermented foods. Among the 15 guidelines for cancer prevention of the Korea Cancer Prevention Association, the effects are being formulated at home and abroad so that it contains items to eat miso soup every day. The histamine-leucine amino acid contained in doenjang is excellent in physiological activity of protein, which can relieve headache, reduce blood pressure and high blood pressure, and remove cholesterol to make blood vessels elastic. Traditional doenjang is effective in restoring liver function and detoxifying liver, and it is evident by the results of experiments that enhance the liver function by reducing the activity of aminotransferase, a marker of liver toxicity. Lecithin in soybean is effective in improving brain function, and saponin is a functional substance that lowers blood cholesterol level and inhibits the formation of lipid peroxide to prevent aging and senile dementia. Doenjang contains antioxidants that inhibit aging and fermentation. Antioxidant function is increased during fermentation process and browning phenomenon peculiar to soybean paste is known to have a great effect on aging prevention. Derivatives of isoflavones, also known as phytoestrogens, prevent bone resorption and form bones to prevent osteoporosis in women. Among the mushrooms, Vitamin-D is rich, which helps to absorb calcium and strengthens bones and teeth. Melanoidin improves diabetes by smoothing insulin secretion.

Tossing with the benefits of such miso and siraegi as a traditional food is known to simply mix them with soybean paste soybean paste, Korean Patent Publication No. 2006-0079416 published in the prior art 60-70% and seasoned 30-40% After mixing the vacuum packing to a predetermined amount, and the vacuum-packed seasoning siraegi comprising the step of freezing for 4 to 6 hours at -35 ℃ to -45 ℃ characterized in that it is economical while maintaining the taste and flavor There is a public disclosure about seasoned seasoned soups. In Publication No. 2005-0012607, siraegi 200G ~ 400G, soybean paste 10 ~ 100G, kelp 20 ~ 100G, shiitake mushroom 80G, soaked soybean 10 ~ 100G, anchovy 2 ~ 20G, radish slice 5 ~ 50G, leek root 5 ~ 20G There are about Siraegi Doenjang hotpot, which is made by chopping garlic 5 ~ 20G, Cheongyang pepper 5 ~ 20G, perilla oil 3 ~ 15G, and red pepper powder 2 ~ 15G together with water in a pot.

All of these prior arts simply did not overcome the traditional methods of using radish or miso soup in the form of radish or miso soup or hotpot by simply using siraegi and miso, and invented as a miso paste that can be easily used on the spot while utilizing the unique texture and flavor of Siraegi. There is no example.

The present invention is to solve the above-mentioned conventional problems, by using the optimized siraegi drying and grinding method to give the texture and wind ratio of siraegi and using the auxiliary seasoning materials and auxiliary materials to overcome the already odor unique to siraegi To provide a new type of instant miso paste products that can be easily eaten.

The present invention for achieving the above object comprises the steps of preparing a mature miso made with domestic beans; Preparing and cutting the dried radish siraegi; Chopping vegetables, including green onions, shiitake mushrooms and cheongyang pepper; Preparing red pepper powder; Powdering the dried anchovy into a powder; Drying shells and shrimps; It relates to a method for producing a ready-to-eat miso rapeseed paste by stirring by adding the cut radish greens, the chopped vegetables, the red pepper powder, the anchovy powder, the dried shellfish and shrimp to the aged miso.

The radish siraegi relates to a method for producing an instant doenjang sirae paste, characterized in that the moisture content is dried to 45 to 55%.

Said radish siraegi relates to a method for producing an instant fasted siraegi paste, characterized in that the cutting to a length of 5 ~ 9cm.

It relates to a method for producing an instant doenjang paste paste, characterized in that the addition ratio of 60% by weight of the aged soybean paste to 30% by weight of radish siraegi and the remaining material 10% by weight.

The vegetable relates to a method of producing an instant miso paste, characterized in that consisting of only leek, shiitake mushrooms, cheongyang pepper.

The present invention includes an instant soybean paste paste prepared by the above production method.

As described above, the present invention provides a new type of instant doenjang rapeseed paste which can be easily used anywhere by applying in the form of miso while utilizing the texture and flavor of the conventional siraegi, and in harmony with the optimized additional seasoning and ingredients according to the present invention It is about miso paste paste that harmonizes overall taste and texture. By using siraegi in optimized moisture and size, it can keep freshness within extended shelf life while maintaining taste and texture. With the introduction of shiraegi, it is possible to supply dietary fiber and various vitamins needed by modern people in miso products, and it is a health-oriented natural food by using only natural seasonings, and it is especially convenient for travelers in convenience stores as a travel convenience food. It is expected.

The features and advantages of the present invention will become more apparent from the following detailed description based on the accompanying drawings. Prior to this, the terms or words used in the present specification and claims are defined in the technical spirit of the present invention on the basis of the principle that the inventor can appropriately define the concept of the term in order to explain his invention in the best way. It must be interpreted to mean meanings and concepts.

The present invention comprises the steps of preparing a mature miso made with domestic beans; Preparing and cutting the dried radish siraegi; Chopping vegetables, including green onions, shiitake mushrooms and cheongyang pepper; Preparing red pepper powder; Powdering the dried anchovy into a powder; Drying shells and shrimps; It relates to a method of producing an instant doenjang paste paste by stirring by adding the cut radish siraegi, the chopped vegetables, the red pepper powder, the anchovy powder, the dried shellfish and shrimp to the mature miso,

The radish siraegi is characterized in that the moisture content is dried to 45 ~ 55%, the radish siraegi is characterized in that cut to 5 ~ 9cm in length, the addition ratio of the radish to the 60% by weight of the aged miso It is characterized in that 30% by weight and the remaining material to 10% by weight, the vegetable is characterized in that consisting of only leek, shiitake mushroom, chungyang pepper.

Since the radish suitable for the present invention is harvested 70 days after sowing general radish, the radish is already soaked, but the radish is soft and tender because the radish is harvested only 45 days after sowing. The nutrients that go to radishes are gathered in Shiraigi radish, so they are much tastier and nutritious. Harvested radish is dried in open field for about 10 days, and after that, it is dried in a well-ventilated drying room and dried to reduce chlorophyll. Also, good air, wind, water like jade bead, and frosted frost are good, and in order to have a good frost, it must be beaten with high winds and then frozen and melted and endured frost until it is born with a delicious and delicious sashimi. do.

The traditional miso used in the present invention preferably uses only miso and raw materials using pure domestic soybeans.

The radish siraegi should be dried so that the moisture content is 45-55%, preferably 50%. When the moisture content is less than 45%, the siraegi is fragile, and it is too dispersed in the miso paste paste so that it does not feel the texture and taste peculiar to the siraegi.It is difficult to achieve uniform mixing even in the manufacturing process. Less drying may lead to odor and odor and poor shelf life.

The time period is 5 ~ 9cm in length, preferably about 7cm in length, preferably less than 5cm in the miso paste to lump or tangled in order to give a uniform texture, over 9cm in the burden of eating due to excessive texture Because.

Prepared seafood is dried only anchovy, and other ingredients such as shellfish and shrimp are dried and used whole. Especially, anchovy is added in a relatively small amount to reduce the taste and vivid taste of miso paste.

 Slowly mix all the prepared ingredients into the miso and check the concentration.If you think the concentration is suitable, pack it in a retort pouch in a plastic or plastic container or a traditional jar to check the weight and make it into a product.

Experimental Example 1

60kg of aged soybeans made with Korean soybeans, dried to 50% water content, cut into 7cm lengths, 30kg of radish green onion, 2kg of chopped leeks, 2kg of chopped shiitake mushrooms, 1.5kg of chopped red chilli pepper, 1kg of red pepper powder, 500g of anchovy powder, dried shellfish 1.5kg, dried shrimp 1.5kg was added sequentially and stirred to prepare an instant doenjang paste.

Experimental Example 2

60kg of aged soybeans made with Korean soybeans, dried to 40% moisture content, cut into 7cm lengths, 30kg of radish green onion, 2kg of chopped leeks, 2kg of chopped shiitake mushrooms, 2kg of chopped Chungyang red pepper, 1.5kg of ground red pepper powder, 1kg of red pepper powder, 500g of anchovy powder 1.5kg, dried shrimp 1.5kg was added sequentially and stirred to prepare an instant doenjang paste.

Experimental Example 3

60kg of aged soybeans made with Korean soybeans, dried to 60% water content, cut into 7cm lengths, 30kg of radish green onion, 2kg of chopped leeks, 2kg of chopped shiitake mushrooms, 1.5kg of chopped red chilli pepper, 1kg of red pepper powder, 500g of anchovy powder, dried shellfish 1.5kg, dried shrimp 1.5kg was added sequentially and stirred to prepare an instant doenjang paste.

The sensory evaluation was carried out by three iterations of 10 sensory test agents trained on the doenjang rapeseed paste prepared by the methods of Experimental Examples 1 to 3, and the results are shown in Table 1 below. The sensory evaluation items were analyzed for texture, flavor, color, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects recorded scores according to the following evaluation criteria.

5: very good

4: good

3: normal

2: bad or not good

1: very bad

TABLE 1

Organization zest color Overall
Likelihood Experimental Example 1 4.2 4.1 3.8 4.1 Experimental Example 2 3.7 3.9 3.7 3.8 Experimental Example 3 3.8 3.6 3.9 3.7

As shown in Table 1, when the water content of Siraegi was 50% as in Example 1, the sensory evaluation on the best texture and flavor was made. In Example 2 or 3, the water content of Siraegi was not suitable, so that the grainy feeling was felt. It has been shown that off-flavor has already occurred.

<Examples>

60kg of aged soybeans made with Korean soybeans, dried to 50% water content, cut into 7cm lengths, 30kg of radish green onion, 2kg of chopped leeks, 2kg of chopped shiitake mushrooms, 1.5kg of chopped red chilli pepper, 1kg of red pepper powder, 500g of anchovy powder, dried shellfish 1.5kg, dried shrimp 1.5kg was added sequentially and stirred to prepare an instant doenjang paste.

Sensory evaluation was carried out by three repetitions of 50 instantaneous people interested in comparing the instant miso paste prepared by the method of the sample example with general miso, and the results are shown in Table 2 below. The sensory evaluation items were analyzed for texture, flavor, color, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects recorded scores according to the following evaluation criteria.

5: very good

4: good

3: normal

2: bad or not good

1: very bad

TABLE 2

Organization zest color Overall
Likelihood Comparative example 2.5 2.8 3.8 2.9 Example 4.2 4.1 3.9 4.0

As shown in Table 2, the miso rapeseed paste prepared by the Example according to the present invention showed superior sensory scores in texture and flavor compared to the comparative example, and thus showed excellent sensory results in overall preference. Also in the description analysis, the example responded that the instant taste can be felt to be unique to Siraegi and blends well with the miso of flavor and taste.

Figure 1 is a process diagram showing the manufacturing process of instant miso paste.

Claims (6)

Preparing aged miso made with domestic soybeans; Preparing and cutting the dried radish siraegi; Chopping vegetables consisting of only leek, shiitake mushroom, cheongyang pepper; Preparing red pepper powder; Powdering the dried anchovy into a powder; Drying shells and shrimps; Method for producing a ready-to-eat miso rapeseed paste by the addition of the cut radish greens, the chopped vegetables, the red pepper powder, the anchovy powder, the dried shellfish and shrimp to the aged miso. The method of claim 1, The method of producing a ready-to-eat miso sirae paste, characterized in that the dried radish siraegi so that the moisture content is 45 ~ 55%. The method of claim 1, The method of producing a ready-to-eat miso rapeseed paste, characterized in that to cut to 5 ~ 9cm length. delete delete Instant miso paste prepared by the method of any one of claims 1 to 3.

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