KR20200086519A - Method for manufacturing soy sauce and soybean paste using herbs - Google Patents

Abstract

Disclosed is a method for manufacturing herbal soy sauce and soybean paste. The method for manufacturing herbal soy sauce and soybean paste includes a process of preparing fermented soybeans and a functional additive, a process of dipping the fermented soybeans in salt water, a process of injecting a functional additive into salt water, and a process of dividing fermented soy sauce.

Description

METHOD FOR MANUFACTURING SOY SAUCE AND SOYBEAN PASTE USING HERBS

The present invention relates to a method for manufacturing herbal soy sauce and miso.

In general, soy sauce, miso, and red pepper paste are traditional fermented foods unique to Korea that are manufactured through a fermentation process, and are used as main ingredients or auxiliary ingredients (seasoning) when making food.

In particular, soy sauce and miso are prepared through the same manufacturing process, and boiled meju beans to make meju, soak meju in salt water, ferment for a certain period of time, and use the liquid with the long-established taste as soy sauce. It is used as miso.

The liver and miso are rich in lactic acid bacteria, which are beneficial to the human body, and are known to have very beneficial effects on the health of the human intestine even if a small amount is consumed.

In recent years, various methods have been proposed for preparing soy sauce and miso so as to have more popular flavors and ingredients that can exert improved efficacy in terms of human nutrition.

Patent registration No. 10-0920675.

The present invention has been devised to solve the conventional problems as described above,

An object of the present invention is to provide a method of manufacturing herbal soy sauce and miso that can not only be beneficial to human health when ingested, but also capable of producing soy sauce and miso in a state having components compatible with prevention and healing of various adult diseases.

In order to realize the object of the present invention as described above,

Process for preparing meju and functional additives;

The process of dipping meju in salt water;

Adding a functional additive to salt water; And

The process of cutting fermented intestine;

It provides a method of manufacturing herbal soy sauce and miso containing.

In the present invention, a functional additive is additionally introduced when fermenting the intestine for making soy sauce and miso by soaking meju in salt water, thereby implementing the effect of preventing and treating various adult diseases by the functional additive ingredient. Soy sauce and miso can be prepared in a state that can be performed.

1 is a process diagram showing the entire manufacturing process of the method of manufacturing herbal soy sauce and miso according to an embodiment of the present invention.
2 to 4 are diagrams for explaining in detail each manufacturing process of FIG. 1.

Hereinafter, the present invention will be described based on the accompanying drawings.

The present invention is described to the extent that those skilled in the art can practice the present invention.

Therefore, the embodiments of the present invention can be modified in various other forms, and thus the claims of the present invention are not limited to the embodiments described below.

1 is a process diagram showing the entire manufacturing process of the method of manufacturing herbal soy sauce and miso according to an embodiment of the present invention, FIGS. 2 to 4 are views for explaining each manufacturing process of FIG. 1 in detail, see FIG. If the method of manufacturing herbal soy sauce and miso according to an embodiment of the present invention, a process for preparing meju and functional additives (S1), a process for dipping meju in salt water (S2), and a process for introducing a functional additive into salt water (S3) , And a step of cutting the fermented intestine (S4).

The process of preparing meju and functional additives (S1) is to provide meju (2) to be immersed in salt water (W) as shown in FIG. 2 for the production of intestine (soy sauce, miso) and to impart beneficial ingredients to the human body. Each of the functional additives 4 is prepared.

Meju (2) is a main material for soaking the intestine, and it is preferable to use one manufactured manually by a traditional manufacturing method.

Briefly explaining the traditional manufacturing method of Meju (2), boil Meju beans in water mainly before and after the mouth, or after steaming them, drain them, and then crush them by stepping on them in a bag or sack with beans. Proceed the process,

Then, the crushed beans are bunched together by hand or put into a regular wooden frame to form a wooden block or flat block-shaped mass and dried on a plank or bale.

At this time, it is preferable to go through the process of removing the moisture on the surface by drying it for 2 to 3 days at room temperature of about 30 degrees Celsius, because harmful molds can multiply when the bacteria start to multiply without the surface of the meju clump dry. Do.

When the meju mass is completely solid, cover it with straw and put it in a non-stick state, and place it for 2 weeks at room temperature of about 27 to 28 degrees Celsius so that mold is evenly generated on the surface of the meju mass.

And, when the mass of meju floats properly, the meju (2) can be made by a traditional manufacturing method by bundling it with rice straw, hanging it in a room for the winter, drying it on a shelf, and taking it out in the early spring and drying it again in the sun.

Therefore, the dried meju (2) is to be prepared in a state in which the dust is brushed off, washed in running water, dried on a plate or a basket, drained, and dried again in the sun for about 2 to 3 days.

As the functional additive 4, one or more medicinal plants are used as an additive, and medicinal plants having beneficial ingredients beneficial to human health are selected and used.

The functional additive 4 may be selected and used as shown in Table 1 below among plants having components capable of exerting a specific efficacy for various adult diseases.

The functional additive 4 can be selectively used as an additive as selected from various plants having components consistent with the objects of the present invention, in addition to the plants described in [Table 1] above.

Next, in the manufacturing process of FIG. 1, a process (S2) of dipping meju in salt water is performed.

The process of dipping meju in salt water (S2) is performed by pouring salt water (W) inside the container (eg, a jar) as shown in FIG. 2 and dipping the meju (4) in salt water (W). In addition, although not shown in the drawings, it is also possible to proceed by pouring salt water (W) in a state in which the container (6) is first filled with meju (2).

The salinity of the brine (W) is measured by a salinity meter, and the degree of 18˚Bㅹ (Bome) to 20˚Bㅹ (Bome) is preferable, and salt water (W) within the above salinity range is used depending on the temperature at the time of making the intestine. You can do it.

For example, the salinity setting uses brine (W) having a high salinity within the above-described salinity range during the period when the temperature is high in the winter (eg, March to April), and when the temperature is relatively low (eg: In January), it is preferable to use brine (W) having a low salinity within the above-described salinity range.

In addition, according to the traditional method for checking the proper salinity, for example, when the egg is floated in the brine (W) and the egg floats halfway above the water surface, it is a moderate salinity. It is said to be high.

When the meju (2) is immersed in the salt water (W) inside the container (6), when the salt water (W) is based on 100 parts by weight, the meju (2) is 25 to 35 parts by weight. At this time, the meju (2) should be contained in a state sufficiently submerged in salt water (W).

In addition, when dipping meju (2) in salt water (W), it is added within the weight part range as described above, for example, to obtain more soy sauce than miso, add 25 parts by weight of meju and try to obtain soy sauce and miso together. When doing, it is preferable to add 35 parts by weight by increasing the amount of meju (2) relatively.

In addition, when dipping meju (2) in salt water (W), it is added within the weight part range as described above, for example, to obtain more soy sauce than miso, use a portion that is divided into black and use a black portion, and a lot of miso. To get it, it is desirable to use less floating parts of the edges.

The meju (2) contained in the salt water (W) is preferably contained so that it remains approximately 1 cm above the surface of the water, and the degree of injury of the meju (2) may occur depending on the salinity of the salt water (W). Can.

Next, in the manufacturing process of FIG. 1, a process (S3) of adding a functional additive to salt water is performed.

The step (S3) of adding the functional additive to the brine is a method of adding the functional additive (4) to the brine (W) while the meju (2) is contained in the brine (W) inside the container (6) as in FIG. To proceed.

In particular, the functional additive 4 is introduced in a state in which active ingredients can be smoothly distributed during intestinal fermentation in a manufacturing process described later.

The functional additives 4 may be selected from one or more of the plants in Table 1 above and introduced into the salt water W in a state contained in the mesh bag P as shown in FIG. 2.

When the functional additive 4 is based on 100 parts by weight of the brine (W), it is preferable to input it within the range of 8 to 12 parts by weight.

That is, when 100 parts by weight of salt water, 25 to 35 parts by weight of meju and 8 to 12 parts by weight of functional additives are contained in the salt water (W) in the container (6).

If the input amount of the functional additive 4 is higher than the above-mentioned range of parts by weight, it is possible to lower the intrinsic flavor, and if it is lower than the above-mentioned range of parts by weight, it is difficult to expect satisfactory component efficacy.

When the meju (2) and the functional additive (4) are contained in the salt water (W) of the container (6), fermentation is performed for a period of time in this state.

In addition to the meju (2) and the functional additive (4) in the salt water (W) of the container (6), for example, charcoal, jujube, pepper, etc. may be added to fermentation. Charcoal is hygroscopic, so it works to suck up the job, and red pepper and jujube are known to have a sterilizing effect, so the fermentation quality can be further improved.

The fermentation treatment period proceeds within a range of approximately 40 to 80 days in consideration of the temperature. Then, the fermentation proceeds in the container 6 in a state in which the brine (W) turns black while the meju (2) is concerned by the brine (W), and the functional additive (4) is also concerned by the brine (W) Fermentation may be performed in a state in which the intrinsic component is distributed in the salt water (W).

Next, a process (S4) for cutting the fermented intestine is performed in the manufacturing process of FIG. 1.

The step of cutting the fermented intestine (S4) is for dividing the intestine contained in the fermented state in the container 6 into soy sauce (A) and miso (B), respectively, as shown in FIG. It is transferred to the container 8, and the meju ingredients are also taken out separately and transferred to another container 10 to proceed.

When fermenting the fermented intestine, for example, although not shown in the drawings, a separate tool in the form of a strainer can be used to filter the liquid and the main jujube smoothly separated from each other.

The liquid filtered by the operation of cutting the intestines as described above may be used as soy sauce (A) after being transferred to the container (8) and stored and aged for about 3 months.

The liquid filtered directly from the intestine is called raw soy sauce, and the flavor is immature and poor in storage, so it is desirable to proceed with the process of defrosting at approximately 80 degrees Celsius. Then, the concentration of soy sauce (A) is increased, and thereby the taste and flavor can be further improved.

Then, the meju dry matter filtered by the operation of cutting the intestine is added with salt again, transferred to the container 10, stored, aged for about 6 months, and then used as miso (B).

On the other hand, when proceeding the operation of cutting the fermented intestine, it is possible to manufacture the miso (B) with the functional additive (4) mixed.

First, before cutting the intestine, take out the functional bag (P) by pulling out the mesh bag (P) and squeeze out the moisture.

The moisture squeezed from the functional additive 4 is good to be able to be contained in the fermented intestine as it is.

Then, a portion of the functional additive 4 squeezed out of moisture is removed and rolled in a hand rubbing manner to prepare and prepare intestinal additives 4a to form an annular shape as in FIG. 4.

The interior additives 4a are preferably formed to form an annular shape with a diameter of approximately 15 mm or less. If it is larger than the above-described diameter size, the flavor and texture of the miso may be reduced.

The intestinal additives 4a made in an annular shape may be mixed with miso (B) filtered from fermented intestines, and the miso (B) mixed with intestinal additives 4a may be stored in a container 10 and aged.

When mixing the intestinal additive 4a and the miso (B) with each other, it is good to mix so that the shape of the intestinal additive 4a is maintained and evenly distributed in the miso (B).

Therefore, when using the miso (B) prepared in a state in which the intestine additives (4a) are mixed, as a food material such as miso soup or stew, the ingredients of the intestine additives (4a) while exhibiting the unique flavor of the miso (B) It is also possible to obtain beneficial effects on human health.

And, when the miso (B) in which the intestine additive (4a) is mixed is used as a food material made by boiling, such as soup or stew, the intrinsic ingredients of the intestinal additive (4a) are more smoothly distributed evenly while boiling. Food can be cooked.

Particularly, the method of mixing the internal additives 4a, which are rolled in an annular shape, into miso B is, for example, more productive than the methods in which the additives are not mixed at all or mixed in an extract or fine powder form. Can.

In order to support this, through the following examples and test examples (sensory evaluation), the palatability evaluation of miso (B) prepared by mixing the intestinal additive 4a was conducted.

<Example 1>

The intestinal additives were made in a circular shape having a diameter of 5 mm, and 10 parts by weight of the intestinal additives were mixed based on 100 parts by weight of miso to prepare miso.

<Example 2>

The intestinal additives were mixed in miso in the same mixing amount as in Example 1, but the intestinal additives were made in a circular shape having a diameter of 15 mm to prepare miso in a mixed state.

<Example 3>

Without mixing the internal additives, miso was prepared only in the manufacturing process of FIG. 1.

<Test Example>

Sensory evaluation of miso prepared by Examples 1 to 3 was performed on 23 men and women, and the preference evaluation results for this are shown in Table 2 below.

The evaluation items are the appearance preference (shape and color of miso), flavor preference (whether unique flavor and odor occur), texture preference and general preference, and the highest score for each evaluation item is 10 out of 10, and the score displayed on each evaluation item is It is the average value of 23 evaluation scores. (Omitted below the decimal point.)

As can be seen from Table 2, Example 1 had the highest score in all evaluation items, and Example 2 was found to have lower appearance preference and texture preference than Example 1.

In other words, if the size of the interior additives is large, it has been found to have a negative effect on the appearance and texture.

In addition, in Example 3, it was found that in all evaluation items, the preference score was lower overall than in Examples 1 to 2.

Therefore, the soy sauce (A) and miso (B) can be easily produced in a state in which the intrinsic component of the functional additive 4 is contained while going through the manufacturing processes of FIG. 1.

In particular, the functional additives (4) are selected and used among plants that contain ingredients that are suitable for the prevention or healing of various adult diseases. Soy sauce (A) and miso (B) obtained through fermentation and fermentation are unique flavors. In addition to having, it can be produced in a state that is provided with the prevention or healing efficacy of adult diseases.

S1: Process for preparing meju and functional additives
S2: Process of dipping meju in salt water
S3: Process of adding functional additives to salt water
S4: Process of cutting fermented intestine

Claims (6)

a) preparing a meju and a functional additive;
b) the process of dipping meju in salt water;
c) adding a functional additive to salt water; And
d) the process of cutting the fermented intestine;
Herbal soy sauce and miso manufacturing method comprising a. The method according to claim 1,
The a) process,
Angelica, Cheongung, Peony, Cinnamon, Motherwort, Cheonma, Seshou, Korean Ginseng Vine, Zulgrass, Bendweed, Shovel, Swim, Yedeok Tree, Yugeunpi, Thistle, Beech Tree, Hut Tree, Omija, Siberia, Mulberry, Purslane, Macmundong, Roundworm, Herbal soy sauce and herbs prepared by selecting one or more of Yeoju, wusul, moth tree, forsythia, maple, thorny, coriander, mistletoe, mulberry, coltsfoot, squirt gate, cornus officinalis, cephalopod, trilobite, and sediment How to make miso. The method according to claim 1,
The b) process,
Herbal soy sauce and miso manufacturing method for dipping 25 to 35 parts by weight of meju in salt water based on 100 parts by weight of salt water. The method according to claim 1,
The c) process,
When based on 100 parts by weight of brine, herbal soy sauce and miso manufacturing method for adding 8 to 12 parts by weight of functional additives to brine. The method according to claim 1,
The d) process,
Herbal soy sauce and miso manufacturing method to obtain soy sauce and miso by removing the liquid and dry ingredients from the fermented intestine. The method according to claim 5,
The d) process,
A method of manufacturing herbal soy sauce and miso by mixing the functional additives extracted from the fermented intestines in an annular shape to make intestinal additives and mixing the intestinal additives in miso.

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