KR102605812B1 - Processed soybean paste food using fermented product of barley - Google Patents

Abstract

The present invention includes the steps of fermenting a meju mixture to which ingredients such as barley enzyme (fermented product), meju, plant extract, and salt are added; And a method for manufacturing barley soybean paste, comprising the step of maturing soybean paste in which soy sauce is separated from the fermented meju mixture, barley soybean paste produced by the above method, and processed food using the barley soybean paste (sheer soybean paste balls) , spinach soybean paste balls, radish soybean paste balls, and mugwort soybean paste balls).

Description

Processed soybean paste food using fermented product of barley}

The present invention includes the steps of fermenting a meju mixture to which ingredients such as barley enzyme, meju, plant extract, and salt are added; And a method for producing barley soybean paste, comprising the step of removing peppers, jujubes, pine needles and charcoal from the fermented meju mixture, and maturing the soybean paste separated from the soy sauce, and the barley soybean paste produced by the above method. It relates to processed food using the barley soybean paste.

Types of soybean paste include the traditional soybean paste, which involves soaking the soybean paste and scooping out the soybean paste and using it as soy sauce, as well as the ingredients, an improved soybean paste where salt water is poured appropriately on meju and eaten without scooping out the soybean paste, and an eclectic soybean paste that is a compromise between the two methods. Recently, there are soybean paste, an eclectic type of soybean paste, which is a compromise between the two methods. As eating habits improve and lifestyles change, the demand for improved soybean paste products produced in factories is increasing more and more than the demand for traditional soybean paste. Because of this, research is being actively conducted on modifying traditional soybean paste to suit the tastes of modern people.

Barley is one of the world's four major crops. In Korea, it is one of the five grains (rice, barley, millet, beans, and millet) and is the main food grain next to rice. Barley can be used to make barley rice, barley porridge, barley sujebi, barley sweetener, barley persimmon liquor, barley makgeolli, barley tea, barley malt, barley red pepper paste, etc., and is widely used as a raw material for beer.

In addition, barley is the best natural tonic and helps increase stamina by increasing peripheral nerve activity and improving function. Barley soothes the stomach, loosens the intestines, and has a diuretic effect. In other words, barley is a food that nourishes the body and strengthens the five intestines. In Pakistan, barley has long been used as a heart protectant.

'Beta-glucan', a dietary fiber from barley, is known to lower blood lipid levels and help control blood sugar by combining with bile in the large intestine and then excreted out of the body. However, since it is difficult to eat rice containing only barley, you can reap sufficient nutritional benefits by mixing just 30% barley with rice when cooking. Even if you consume the same number of calories, there is a clear difference in postprandial blood sugar and blood lipid changes depending on the type of food, and even your weight changes after about two months. Eating barley alone lowers blood sugar and reduces weight.

Korean Patent No. 2464671 discloses a method for producing soybean paste containing bitter melon and pork potatoes, and Korean Patent Publication No. 2014-0134138 discloses a method for producing low-salt soybean paste using herbal medicine, but the barley enzyme of the present invention It is different from soybean paste using.

The present invention was created in response to the above-mentioned needs, and the purpose of the present invention is to produce soybean paste with excellent quality and preference using barley enzymes, including barley enzyme production, plant material selection, pretreatment, mixing, and aging. The present invention was completed by optimizing the conditions and developing a high-quality barley soybean paste that is more preferred by consumers.

In order to solve the above problem, the present invention includes the steps of (1) soaking the barley, taking it out, inoculating the sterilized barley with a Bacillus subtilis strain, and fermenting to produce a fermented barley product; (2) soaking soybeans and making meju using steamed soybeans, tying them with rice straw and drying them; (3) preparing a plant extract by adding marigold, day lily, and Panax ginseng to water, extracting them, and then filtering them; (4) A meju mixture containing the dried meju of step (2), the plant extract prepared in step (3), the fermented barley product prepared in step (1), and salt, pepper, jujube, pine needles, and charcoal added. Fermenting step; and (5) removing peppers, jujubes, pine needles, and charcoal from the fermented meju mixture in step (4) above, and maturing the soybean paste separated from the soy sauce. to provide.

Additionally, the present invention provides barley soybean paste produced by the above method.

Additionally, the present invention provides processed food using the barley soybean paste.

The soybean paste using the barley enzyme of the present invention can be made into a soybean paste that is more preferred by consumers due to the harmony of umami, salty, and savory flavors without the unpleasant odor characteristic of soybean paste. In addition, when using the barley soybean paste to produce processed food in the form of seasoned soybean paste balls, there is an advantage that consumers can easily cook stews or soups using only the soybean paste balls without having to prepare other ingredients separately. .

Figure 1 shows cabbage soybean paste balls using barley soybean paste of the present invention.

In order to achieve the purpose of the present invention, the present invention

(1) soaking the barley, taking it out, inoculating the sterilized barley with a Bacillus subtilis strain, and fermenting to produce a fermented barley product;

(2) soaking soybeans and making meju using steamed soybeans, tying them with rice straw and drying them;

(3) preparing a plant extract by adding marigold, day lily, and ginseng to water, extracting them, and then filtering them;

(4) A meju mixture containing the dried meju of step (2), the plant extract prepared in step (3), the fermented barley product prepared in step (1), and salt, pepper, jujube, pine needles, and charcoal added. Fermenting step; and

(5) providing a method for producing barley soybean paste, comprising the step of removing peppers, jujubes, pine needles and charcoal from the fermented meju mixture in step (4) above, and maturing the soybean paste separated from the soy sauce. do.

In the method for producing barley soybean paste of the present invention, the barley fermentation product in step (1) is preferably soaked in barley at 20-25°C for 2-4 hours, then taken out and sterilized at 110-130°C for 15-25 minutes. It can be manufactured by inoculating one barley with a Bacillus subtilis strain and fermenting it at 30-40℃ for 44-52 hours. More preferably, the barley is soaked at 20-25℃ for 3 hours and then taken out. It can be manufactured by inoculating Bacillus subtilis strain into barley sterilized at 121°C for 20 minutes and fermenting at 35°C for 48 hours. Adding an appropriate amount of fermented barley produced under the above conditions when making soybean paste could further improve the umami and savory taste of soybean paste and further increase preference.

In addition, in the method for producing barley soybean paste of the present invention, step (2) is preferably performed by soaking soybeans for 6 to 10 hours and producing meju from soybeans steamed at 110 to 130°C for 30 to 50 minutes, and rice straw. It can be braided and dried at 20-30℃ for 50-70 days. More preferably, soybeans are soaked for 8 hours and steamed at 121℃ for 40 minutes to produce meju, then braided with rice straw and dried for 60 minutes at 25℃. It can be dried for several days.

In addition, in the method for producing barley soybean paste of the present invention, the plant extract in step (3) is preferably prepared by adding 0.8 to 1.2 kg of marigold, 0.8 to 1.2 kg of daylily, and 0.8 to 1.2 kg of Panchima ginseng in 45 to 55 L of water for 90 minutes. It can be prepared by extracting at ~110℃ for 1~3 hours and then filtering. More preferably, it is prepared by adding 1 kg of marigold, 1 kg of daylily, and 1 kg of whole ginseng to 50 L of water, extracting at 100℃ for 2 hours, and then filtering. can do. Extraction under the above conditions maximizes the extraction of plant-derived nutrients and functional ingredients, while improving the taste and aroma of the ingredients, making it possible to produce a plant extract that can further improve the preference of soybean paste.

In addition, in the method for producing barley soybean paste of the present invention, step (4) preferably includes 18 to 22 kg of dried meju, 40 to 50 L of plant extract, 2.5 to 3.5 kg of fermented barley, 8 to 12 kg of salt, and red pepper. A meju mixture containing 5 to 10 g of jujube, 2 to 8 g of jujube, 8 to 12 g of pine needles, and 10 to 20 g of charcoal can be fermented at 20 to 30°C for 40 to 50 days, and more preferably, dried meju 20 g. kg, 45 L of plant extract, 3 kg of fermented barley, 10 kg of salt, 5-10 g of red pepper, 2-8 g of jujube, 8-12 g of pine needles, and 10-20 g of charcoal were added to the meju mixture and kept at 25℃ for 45 minutes. It can ferment for days.

Additionally, in the method for producing barley soybean paste of the present invention, the maturation in step (5) may be preferably performed at 15 to 20°C for 20 to 30 days, and more preferably at 15 to 20°C for 25 days. It can be aged.

The method for producing barley miso of the present invention is more specifically,

(1) After soaking the barley at 20~25℃ for 2~4 hours, take it out, sterilize it at 110~130℃ for 15~25 minutes, inoculate the barley with Bacillus subtilis strain, and inoculate it at 30~40℃. Producing a fermented barley product by fermenting for 44 to 52 hours;

(2) soaking soybeans for 6 to 10 hours and steaming them at 110 to 130°C for 30 to 50 minutes to produce meju, plaiting them with rice straw and drying them at 20 to 30°C for 50 to 70 days;

(3) Preparing a plant extract by adding 0.8 to 1.2 kg of marigold, 0.8 to 1.2 kg of daylily and 0.8 to 1.2 kg of Panax ginseng to 45 to 55 L of water, extracting at 90 to 110°C for 1 to 3 hours, and then filtering;

(4) 18 to 22 kg of dried meju in step (2) above, 40 to 50 L of plant extract prepared in step (3) above, and 2.5 to 3.5 kg of fermented barley prepared in step (1) above and 8 to 8 salt. Fermenting a meju mixture containing 12 kg, 5-10 g of red pepper, 2-8 g of jujube, 8-12 g of pine needles, and 10-20 g of charcoal at 20-30°C for 40-50 days; and

(5) removing peppers, jujubes, pine needles and charcoal from the fermented meju mixture in step (4) above, and maturing the soybean paste separated from the soy sauce for 20 to 30 days at 15 to 20°C,

More specifically

(1) After soaking the barley at 20-25℃ for 3 hours, take it out and sterilize it at 121℃ for 20 minutes, inoculate the barley with Bacillus subtilis strain and ferment it at 35℃ for 48 hours to produce fermented barley product. manufacturing a;

(2) soaking soybeans for 8 hours and steaming them at 121°C for 40 minutes to produce meju, plaiting them with rice straw and drying them at 25°C for 60 days;

(3) Preparing a plant extract by adding 1 kg of marigold, 1 kg of daylily, and 1 kg of Panax ginseng to 50 L of water, extracting at 100°C for 2 hours, and then filtering;

(4) 20 kg of dried meju in step (2), 45 L of plant extract prepared in step (3), 3 kg of fermented barley prepared in step (1), 10 kg of salt, and 5-10 g of red pepper. , fermenting a meju mixture to which 2 to 8 g of jujube, 8 to 12 g of pine needles and 10 to 20 g of charcoal were added at 25°C for 45 days; and

(5) It may include the step of removing peppers, jujubes, pine needles, and charcoal from the fermented meju mixture in step (4) above, and maturing the soybean paste separated from the soy sauce for 25 days at 15-20°C.

The present invention also provides barley soybean paste produced by the above method.

The present invention also provides processed food using the barley soybean paste.

Hereinafter, the present invention will be described in detail with reference to preparation examples and examples. However, the following preparation examples and examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following preparation examples and examples.

Preparation Example 1. Barley enzyme soybean paste

(1) Barley was soaked at 20-25℃ for 3 hours, then taken out and sterilized at 121℃ for 20 minutes. The sterilized barley was inoculated with the Bacillus subtilis KCTC1027 strain purchased from the Korea Research Institute of Bioscience and Biotechnology and fermented at 35°C for more than 48 hours to prepare barley fermentation product (enzyme).

(2) Meju was prepared from soybeans that were soaked for 8 hours and steamed at 121°C for 40 minutes, woven with rice straw, and dried at 25°C for 60 days.

(3) 1 kg of marigold flowers, 1 kg of daylily leaves, and 1 kg of Panax ginseng (root) were added to 50 L of water, extracted at 100°C for 2 hours, and then filtered to prepare a plant extract.

(4) In a jar, 20 kg of dried meju from step (2) above, 45 L of plant extract prepared from step (3) above, 3 kg of fermented barley prepared from step (1) above, 10 kg of sea salt, and 5 dried red peppers. A meju mixture containing 5 to 10 g dried jujubes, 5 dried jujubes (2 to 8 g), 10 g pine needles, and 3 sterilized charcoal (10 to 20 g) was fermented at 25°C for 45 days.

(5) Red pepper, jujube, pine needles, and charcoal were removed from the fermented meju mixture in step (4), and the soybean paste separated from the soy sauce was aged at 15-20°C for 25 days.

Comparative Example 1. Soybean paste

(1) Meju was prepared from soybeans that were soaked for 8 hours and steamed at 121°C for 40 minutes, woven with rice straw, and dried at 25°C for 60 days.

(2) In a jar, 20 kg of dried meju from step (1) above, 48 L of purified water, 10 kg of sea salt, 5 dried red peppers (5-10 g), 5 dried jujubes (2-8 g), 10 g of pine needles, A meju mixture to which 3 sterilized charcoals (10-20 g) were added was fermented at 25°C for 45 days.

(3) Red pepper, jujube, pine needles, and charcoal were removed from the fermented meju mixture in step (2), and the soybean paste separated from the soy sauce was aged at 15-20°C for 25 days.

Comparative Example 2. Barley enzyme soybean paste

(1) Barley was soaked at 20-25℃ for 3 hours, then taken out and sterilized at 121℃ for 20 minutes. The sterilized barley was inoculated with the Bacillus subtilis KCTC1027 strain purchased from the Korea Research Institute of Bioscience and Biotechnology and fermented at 35°C for more than 48 hours to prepare barley fermentation product (enzyme).

(2) Meju was prepared from soybeans that were soaked for 8 hours and steamed at 121°C for 40 minutes, woven with rice straw, and dried at 25°C for 60 days.

(3) In a jar, 20 kg of dried meju from step (2), 3 kg of fermented barley prepared from step (1), 45 L of purified water, 10 kg of sea salt, 5 dried red peppers (5-10 g), dried A meju mixture containing 5 jujubes (2-8 g), 10 g of pine needles, and 3 sterilized charcoal (10-20 g) was fermented at 25°C for 45 days.

(4) Red pepper, jujube, pine needles, and charcoal were removed from the fermented meju mixture in step (3), and the soybean paste separated from the soy sauce was aged at 15-20°C for 25 days.

Comparative Example 3. Barley enzyme soybean paste

Barley enzyme soybean paste was prepared by the method of Preparation Example 1, but when preparing the plant extract in step (3), 3 kg of marigold flowers were added to 50 L of water, extracted at 100°C for 2 hours, and then filtered. Using the plant extract, Barley enzyme soybean paste was prepared.

Comparative Example 4. Barley enzyme soybean paste

Barley enzyme soybean paste was prepared by the method of Preparation Example 1, but when preparing the plant extract in step (3), 3 kg of daylily leaves were added to 50 L of water, extracted at 100°C for 2 hours, and then filtered. Using the plant extract, Barley enzyme soybean paste was prepared.

Comparative Example 5. Barley enzyme soybean paste

Barley enzyme soybean paste was prepared by the method of Preparation Example 1, but when preparing the plant extract in step (3), 3 kg of whole ginseng was added to 50 L of water, extracted at 100°C for 2 hours, and the plant extract prepared by filtering was used to prepare barley. Enzyme soybean paste was prepared.

Manufacturing example 2. Cabbage radish soybean paste balls

Preparation Example 1: 21.6% by weight of barley soybean paste, 67.5% by weight of boiled cabbage, 4.1% by weight of perilla seed powder, 1.4% by weight of garlic, 1% by weight of shiitake mushroom powder, 1% by weight of anchovy powder, 0.7% by weight of red pepper powder, and seasoning (complex seasoning) Food) 2.7% by weight was molded into a ball shape (Figure 1).

Manufacturing Example 3. Shepherd’s purse soybean paste balls

Preparation Example 1: 21.8% by weight of barley soybean paste, 54.4% by weight of shepherd's purse, 13.6% by weight of radish, 4.1% by weight of perilla seed powder, 1.4% by weight of garlic, 1% by weight of shiitake mushroom powder, 1% by weight of anchovy powder, and seasoning (complex seasoning) 2.7% by weight was molded into a ball shape.

Manufacturing example 4. Spinach soybean paste balls

Preparation Example 1: 21.8% by weight of barley soybean paste, 68% by weight of spinach, 4.1% by weight of rice flour, 1.4% by weight of garlic, 1% by weight of shiitake mushroom powder, 1% by weight of anchovy powder, and 2.7% by weight of seasoning (complex seasoning food) in the form of a ball It was molded into .

Manufacturing Example 5. Mugwort soybean paste balls

Preparation Example 1: 21.8% by weight of barley soybean paste, 34% by weight of mugwort, 34% by weight of radish, 4.1% by weight of perilla seed powder, 1.4% by weight of garlic, 1% by weight of shiitake mushroom powder, 1% by weight of anchovy powder and seasoning (complex seasoning) 2.7% by weight was molded into a ball shape.

Example 1. Antioxidant activity of soybean paste

Antioxidant activity was measured using the soybean paste of Preparation Example 1 and Comparative Examples 1 and 2. To measure antioxidant activity by hydrogen electron donating ability, samples were dissolved in methanol (or DMSO) solvent, and DPPH solution (100 uM) was mixed with each sample at a ratio of 10:1 and stirred. This mixed sample was reacted in the dark and then the absorbance was measured. The results obtained by calculating the DPPH radical scavenging ability from the measured absorbance values are shown in Table 1 below.

Antioxidant activity of soybean paste (%) Types of soybean paste DPPH radical scavenging ability (%) Manufacturing Example 1 39.3±3.6 Comparative Example 1 27.4±1.8 Comparative Example 2 30.8±2.7

The results of DPPH radical scavenging ability by diluting soybean paste are shown in Table 1 above. As a result, the soybean paste prepared by the method of Preparation Example 1 showed the highest activity, and the soybean paste of Comparative Example 1 showed the lowest activity. Therefore, it was confirmed that soybean paste prepared under the conditions of Preparation Example 1 had the highest antioxidant activity.

Example 2. Evaluation of soybean paste preference

The soybean paste of Preparation Example 1 and Comparative Examples 1 to 5 was evaluated for preference by 30 sensory testers. Sensory evaluation evaluated scent, taste, and overall preference, and scored the product on a 5-point scale (1 point: very bad, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good). The results are shown in Table 2.

Evaluation of soybean paste preference Types of soybean paste incense taste overall preference Manufacturing Example 1 4.2 4.5 4.5 Comparative Example 1 3.7 3.4 3.4 Comparative Example 2 3.8 3.7 3.6 Comparative Example 3 3.9 3.8 3.8 Comparative Example 4 4.0 3.9 3.9 Comparative Example 5 4.0 4.0 4.0

As a result, the barley enzyme soybean paste of Preparation Example 1 showed the highest score in all items, and it was found that the barley enzyme soybean paste prepared by the method of Preparation Example 1 had the highest palatability and marketability.

Claims (5)

(1) After soaking the barley at 20~25℃ for 2~4 hours, take it out, sterilize it at 110~130℃ for 15~25 minutes, inoculate the barley with Bacillus subtilis strain, and inoculate it at 30~40℃. Producing a fermented barley product by fermenting for 44 to 52 hours;
(2) soaking soybeans for 6 to 10 hours and steaming them at 110 to 130°C for 30 to 50 minutes to produce meju, plaiting them with rice straw and drying them at 20 to 30°C for 50 to 70 days;
(3) Preparing a plant extract by adding 0.8 to 1.2 kg of marigold, 0.8 to 1.2 kg of daylily and 0.8 to 1.2 kg of Panax ginseng to 45 to 55 L of water, extracting at 90 to 110°C for 1 to 3 hours, and then filtering;
(4) 18 to 22 kg of dried meju in step (2) above, 40 to 50 L of plant extract prepared in step (3) above, and 2.5 to 3.5 kg of fermented barley prepared in step (1) above and 8 to 8 salt. Fermenting a meju mixture containing 12 kg, 5-10 g of red pepper, 2-8 g of jujube, 8-12 g of pine needles, and 10-20 g of charcoal at 20-30°C for 40-50 days; and
(5) Removing peppers, jujubes, pine needles and charcoal from the fermented meju mixture in step (4) above, and maturing the soybean paste separated from the soy sauce for 20 to 30 days at 15 to 20 ° C. Characteristic method of producing barley soybean paste. delete delete Barley soybean paste manufactured by the method of paragraph 1. Processed food using the barley soybean paste of paragraph 4.