KR20080065220A - Commercial Preparation of Garlic Soy Sauce Using Whole Garlic Edger - Google Patents

Abstract

Garlic jang according to the present invention is prepared by a very simple method of fermenting and ripening together garlic and finely crushed garlic edibles selected from garlic 쫑 and garlic root and added to the jang, and its taste and aroma are very excellent and nutritionally It is a very good enteric food.

Description

The commeracial process of garlic (including whole edible part) soybean sauce}

1 is a manufacturing process of garlic jang,

2 is a manufacturing process of garlic ssamjang,

Figure 3 is a manufacturing process of the garlic pepper paste,

4 is the color of garlic miso,

5 is a view showing the chromaticity of garlic pepper paste.

The present invention relates to an improved method for producing functional enteric jang using whole garlic edible parts.

Soybean paste, such as miso, red pepper paste, and ssamjang, are traditional foods that our people have consumed for a long time. Soybeans based on these beans are rich in protein and contain a lot of unsaturated fatty acids, so they have been loved as seasonings as well as protein intake and unsaturated fatty acids.

Nowadays, the nuclear family and the social advancement of women are rapidly progressing, and many of the produce produced by the brewing method in the factory has been circulated without immersing the food at home.

Garlic has been widely used as a seasoning in Korea for a long time. Garlic contains allicin, alliamine, cysteine, methionine, dialral disulfide, scoldinin and many other unknown ingredients, which are found in garlic as well as in garlic and its roots. These ingredients are known to have the effects of tonic, tonic, blood circulation improvement, hypertension, arteriosclerosis, immune strengthening, anticancer action, bactericidal action, fatigue recovery, antihypertensive effect, neurostable and sedative effect antidiabetic and anti-aging. Garlic 쫑 and garlic root, in particular, contain a lot of dietary fiber, which helps a lot of formal exercise.

Korean Patent Laid-Open No. 10-2005-0099319 discloses garlic red pepper paste and miso and a method of manufacturing the same. According to this document, 2 kg of garlic is added at a rate of 400 l of water and 1.8 l of soju, boiled until the garlic can be crushed, and the garlic is crushed and mixed at a rate of 7.2 kg of meju to complete the miso containing crushed garlic. Step, the step of aligning the soybean paste with dissolved salt, the red dried pepper is put between the doenjang and pressed in a storage container, and the method of producing garlic miso by spraying salt on it is described. In addition, Korean Patent Application Publication No. 10-2005-0049880 discloses garlic red pepper paste and a method of manufacturing the same. According to the claim, the garlic is washed with water and placed in a steaming pot through which water vapor of 100 to 110 ° C. or less passes. After fermentation of the cooked garlic at 72 ° C. for 90 hours while maintaining the temperature at 40 to 55 ° C., the fermented one was dried to less than 10% of moisture by hot air at 50 ° C. to 80 ° C., and then to 100 mesh or less. It describes a method for producing a garlic raw material powdered to a particle size of 10 to 15% by aging based on the weight of the whole red pepper paste.

The present inventors conducted a long experiment to crush one or two kinds of garlic edible selected from garlic, garlic 쫑 and garlic root, inoculate the garlic paste and starch to strain garlic starch empire, fermentation of doenjang or red pepper paste After adding 3 to 15% by weight to water and fermenting in a fermentation tank for 2nd time, mixing syrup and other ingredients in a saccharification pot provides a simple method of preparing garlic miso and garlic pepper paste with good taste and aroma. It is to provide an improved manufacturing method of soy sauce with garlic functionality while minimizing waste.

Garlic chops and garlic roots are washed well to remove microorganisms and foreign substances, very finely ground in a mill with garlic, and 0.1-20% w / w of total fermented weight is added to the fermented fermented product, followed by saccharification. Prepared by mixing starch syrup and other subsidiary materials in a tank, fermenting, aging and sterilizing.

The present invention consists of the following steps.

* Of garlic Edible  Doenjang (hereinafter referred to as garlic doenjang)

1 Preparation of Garlic Paste:

Garlic paste is prepared by grinding at least one of the ingredients selected from garlic, garlic and garlic root in a mill.

2-1. Preparation of Meju Miso (1):

    1) Separate and wash soybeans and soak for 10 to 24 hours.

   2) In a pressure tank, increase the pressure at about 110 ~ 150 ℃ for about 30 ~ 60 minutes under pressure and cool.

   3) Crush beans to make meju according to the standard (80mm * 130mm * 20mm).

   4) Dry first surface and float for 30 ~ 60 days in secondary fermentation chamber.

   5) The dried meju is fermented in 20% brine at 24 ~ 27 ℃ for 50 ~ 80 days.

   6) The fermented soybean paste and soy sauce are separated by filtrate.

2-2. Manufacture of meju (2)

    1) Separate and wash soybeans and soak for 10 to 24 hours.

   2) In a pressure tank, increase the pressure at about 110 ~ 150 ℃ for about 30 ~ 60 minutes under pressure and cool.

    3) Crush beans to make meju according to the standard (80mm * 130mm * 20mm).

    4) Dry first surface and float for 30 ~ 60 days in secondary fermentation chamber.

       Commercially, soy sauce is not used, and meju is used for the next step as it is.

3. Garlic Starch Empire:

    1) Increase starch with a continuous steamer under a pressure of about 2kg / cm2.

    2) Soak rice or wheat for about 30 ~ 60 minutes and increase the pressure by steam of about 1 ~ 5kg / cm2 in high pressure tank.

    3) Mix the cooked starch and cooked rice or rice, yellow rice, and garlic paste obtained in step 1 and empire at about 30 ~ 40 ℃ for about 24 ~ 72 hours to obtain garlic starch empire.

4. Dipping the Second Fermentation:

    1) Mix the garlic empire, meju or meju miso (about 50% w / w compared to empire), salt and purified water, and place it in the presentation tank.

    2) Fermentation aged for about 30 ~ 60 days and then stirred and sterilized in a stirring vessel (15 ~ 30 minutes at 68 ℃).

   3) After sterilization is completed, cool below 40 ℃, add small amount of alcohol and stir to make product.

 Garlic ssamjang is prepared as follows.

1. Garlic paste is the first step of garlic miso.

2. Only the second fermentation is soaked as follows.

   1) Soak and wash soybeans and soak for 10 to 24 hours.

   2) In a pressure tank, increase the pressure at about 110 ~ 150 ℃ for about 30 ~ 60 minutes under pressure and cool.

   3) Mix chilled soybean and garlic starch empire, salt and purified water, and chop them into fermentation tanks.

3. Fermentation aged for about 30 ~ 60 days, and then sterilized (15 ~ 30 minutes at 68 ℃) with syrup, red pepper powder and meju miso (about 50% w / w of total amount).

4. After sterilization is completed, cool below 40 ℃, add small amount of alcohol and stir to make product.

* Garlic red pepper paste is prepared as follows.

 1. Garlic paste is the first step of garlic miso.

 2. Garlic Starch Empire:

    1) Increase starch with a continuous steamer under a pressure of about 2kg / cm2.

   2) Soak rice or wheat for about 30 ~ 60 minutes and increase the pressure by steam of about 1 ~ 5kg / cm2 in high pressure tank.

   3) Mix the cooked starch and cooked rice or wheat rice, yellow rice, and garlic paste obtained in step 1, and empire at 35-40 ° C. for 24 to 72 hours to obtain a garlic starch empire.

   4) Fermentation is fermented at about 24 ~ 27 ℃ for 30 ~ 60 days for 2nd fermentation, then add the additives (starch syrup and red pepper powder) and sterilize (15 ~ 30 minutes at 68 ℃).

   5) After sterilization is complete, cool below 40 ℃, add small amount of alcohol (about 3% w / w) and stir to produce.

Starch in the present invention refers to wheat flour, potato starch, sweet potato starch, rice powder, tapioca starch, corn starch and other edible starch, preferably wheat flour.

Migok in the present invention means rice or glutinous rice.

Garlic edible content in the present invention is 0.1 to 20% w / w, preferably 0.3 to 10% w / w of the total weight of soy sauce.

Garlic 쫑 and garlic root contain a large amount of dietary fiber, which also helps the movement of the intestines. Garlic edibles selected from garlic 쫑 and garlic root contain 0.1 to 20% by weight of garlic.

Here, the starch may be used for grains such as rice, glutinous rice, wheat, flour, rice starch, corn starch, potato starch, sweet potato starch and tapioca starch. This starch is used as a nutrient for the growth and fermentation of Rheumii bacteria (Aspergillus orizae) during the empire, which results in more beneficial results for the growth and fermentation of Rheum bacteria.

Next, the present invention will be described in more detail by way of examples.

Example 1

Preparation of Garlic Miso:

1. Put 10% by weight of garlic 쫑 and 1% by weight of garlic root in a crusher and grind to obtain garlic paste.

2. Preparation of Meju Miso:

   1) Separate soybeans separately, and soak for about 12 hours.

   2) Increase the pressure in the pressure tank (15mmHg / cm2) at about 121 ℃ for about 40 minutes and then cool.

   3) Crush beans to make meju according to the standard (80mm * 130mm * 20mm).

   4) Dry first surface and float for about 45 days in secondary fermentation chamber.

   5) The dried meju is fermented in 20% brine for 60 days at 24 ~ 27 ℃.

   6) Separate the fermented soybean paste and soy sauce filtrate.

3. Garlic Empire and Starch Empire:

    1) Increase the wheat flour under continuous pressure with a pressure of about 2kg / cm2.

   2) Soak wheat for about 30 minutes and increase the high pressure with steam of about 1 ~ 5kg / cm2 in high pressure tank.

   3) Mix the cooked wheat flour and cooked wheat flour, yellow soup, and garlic paste obtained in step 1 (1, 2, 5, 10 and 15% (w / w) of total miso amount) and brew at about 36 ° C. for about 48 hours.

4. Dipping the Second Fermentation:

   1) Mix chopped empire (garlic and wheat flour, wheat empire), meju miso (about 50% w / w of empire), salt, and purified water and put it in the presentation tank.

    2) Fermentation aged for about 45 days, and then stirred and sterilized in a stirring vessel (15-30 minutes at 68 ℃).

    3) After sterilization is completed, cool below 40 ℃, add small amount of alcohol and stir to make product.

In this process, garlic miso containing 1, 2, 5, 10 and 15% w / w of garlic paste was prepared.

The manufacturing process chart is shown in FIG.

Example 2

Preparation of Garlic Miso:

1. Put 10% by weight of garlic 당 per garlic weight in a mill and grind to obtain garlic paste.

2. Manufacture of meju:

   1) Separate soybeans separately, and soak for about 12 hours.

   2) Increase the pressure in the pressure tank (15mmHg / cm2) at about 121 ℃ for about 40 minutes and then cool.

   3) Crush beans to make meju according to the standard (80mm * 130mm * 20mm).

   4) Dry first surface and float for about 45 days in secondary fermentation chamber.

3. Garlic Empire and Starch Empire:

    1) Increase the wheat flour under continuous pressure with a pressure of about 2kg / cm2.

   2) Soak wheat for about 30 minutes and increase the high pressure with steam of about 1 ~ 5kg / cm2 in high pressure tank.

   3) Mix the cooked wheat flour and cooked wheat flour, yellow soup, and garlic paste obtained in step 1 (1, 2, 5, 10 and 15% (w / w) of total miso amount) and brew at about 36 ° C. for about 48 hours.

4. Dipping the Second Fermentation:

   1) Mix chopped empire (garlic and wheat flour, wheat empire), meju (about 50% w / w compared to empire), salt and purified water and put it in the presentation tank.

   2) Fermentation aged for 45 days, and then stirred and sterilized in a stirring vessel (15-30 minutes at 68 ° C).

   3) After sterilization is completed, cool below 40 ℃, add small amount of alcohol and stir to make product.

In this process, garlic miso containing 1, 2, 5, 10 and 15% w / w of garlic paste was prepared.

Example 3

Garlic ssamjang  Produce :

1. Processes 1-3 of garlic miso preparation of Example 1 are carried out as it is.

2. Only the second fermentation is soaked as follows.

   1) Soak and wash soybeans and soak for 12 to 20 hours.

   2) In a pressure tank, increase the pressure at about 121 ℃ for about 40 minutes under the pressure of 15mmHg / cm2, and then cool.

   3) Mix chilled soybean and garlic starch empire, salt and purified water, and chop them into fermentation tanks.

  4) Fermented and fermented for about 45 days, and then sterilized (15 ~ 30 minutes at 68 ℃) with syrup, red pepper powder and meju miso (about 50% w / w of total amount).

   5) After sterilization is completed, cool below 40 ℃, add small amount of alcohol and stir to make product.

The manufacturing process chart is shown in FIG.

Example 4

Garlic ssamjang  Produce :

1. Processes 1-3 of garlic miso preparation of Example 1 are carried out as it is.

2. Only the second fermentation is soaked as follows.

   1) Soak and wash soybeans and soak for 12 to 20 hours.

   2) In a pressure tank, increase the pressure at about 121 ℃ for about 40 minutes under the pressure of 15mmHg / cm2, and then cool.

   3) Mix chilled soybean and garlic starch empire, salt and purified water, and chop them into fermentation tanks.

   4) Fermented and fermented for about 45 days, and then sterilized (15 ~ 30 minutes at 68 ° C) with syrup, red pepper powder and meju (about 50% w / w of the total amount).

   5) After sterilization is completed, cool below 40 ℃, add small amount of alcohol and stir to make product.

The manufacturing process chart is shown in FIG.

Example 5

Preparation of Garlic Pepper Paste:

1. The first step of making garlic miso

2. Garlic Empire and Starch Empire:

   1) Increase starch with a continuous steamer under a pressure of about 2kg / cm2.

   2) Soak rice or wheat for about 30 minutes and increase the pressure by steam of about 1 ~ 5kg / cm2 in the high pressure tank.

   3) Mix and mix the cooked wheat flour and cooked wheat flour, yellow soup and garlic paste obtained in step 1.

3. Fermentation aged for 45 days at 24 ~ 27 ℃, then add the additives (starch syrup and red pepper powder) and sterilize (15 ~ 30 minutes at 68 ℃).

4. After sterilization is completed, cool below 40 ℃, add small amount of alcohol (about 3% w / w) and stir to produce.

The manufacturing process chart is shown in FIG.

Experimental Example  One

The color (L) and chromaticity (redness (a) and yellowness (b)) of garlic doenjang of the present invention were compared with a general miso using a colorimeter (Chromometer CR-200, manufactured by Minolta, Japan). The results are shown in Table 1 and FIG. 4.

As confirmed in the above experiment, the garlic doenjang of the present invention did not have a significant difference in brightness, redness (a) and yellowness as compared to normal garlic miso.

Experimental Example  2

Brightness (L) and chromaticity (redness (a) and yellowness (b)) of garlic kochujang of the present invention were compared with a general kochujang using a colorimeter (Chromometer CR-200, manufactured by Minolta, Japan). The results are shown in Table 2 and FIG. 5.

As confirmed in the above experiment, garlic kochujang of the present invention did not have a significant difference in brightness, redness (a) and yellowness as compared to general kochujang.

Experimental Example  3

The sensory test on garlic miso and conventional miso of the present invention was conducted on 10 inspectors for their appearance, smell, taste, texture, and overall preference. Garlic miso of the present invention has a slight smell of garlic. The sensory evaluations were divided into 1.0: poor, 2.0: slightly poor, 3.0: normal, 4.0: excellent, and 5.0: very good.

The results are shown in Table 3 below.

As a result of the above experiments, garlic miso of the present invention had a higher degree of preference than conventional miso.

Garlic jangjang of the present invention is prepared by a very simple method of fermenting and ripening together by grinding the garlic edible portion and added to the jangjang, its taste and aroma is excellent, it is a nutritional very excellent jangjang food.

Claims (6)

First step: garlic and garlic garlic and one or more garlic edible parts selected from garlic roots are mixed and finely ground to prepare garlic paste; Second step: separately soak and wash soybeans for 10 to 24 hours In a pressure tank, increase the pressure at about 110 to 150 ° C for about 30 to 60 minutes, and then cool it. Crush the beans to make meju according to the standard (80mm * 130mm * 20mm), Surface-dried and floated in a secondary fermentation chamber for 30 to 60 days to prepare meju, or The dried meju obtained in the above step is fermented at 20% brine at 24 ~ 27 ° C. for 50 ~ 80 days, Fermentation completes the doenjang and soy sauce to separate the filtrate to prepare meju miso; 3rd step: Starch is increased by continuous steamer under the pressure of about 2kg / cm2, Soak rice or wheat for about 30 ~ 60 minutes, and increase the pressure with high steam of about 1 ~ 5kg / cm2 in the high pressure tank, Steamed starch and steamed rice or wheat, yellow rice and garlic paste obtained in step 1 were mixed to impregnate at about 30 to 40 ° C. for about 24 to 60 hours to obtain garlic and starch empire; Step 4: Mix chopped empire (garlic and starch empire), meju or meju miso (about 50% w / w compared to empire), salt and purified water, and put it in the presentation tank. Fermentation is aged for about 30-60 days, then stirred and sterilized in a stirring vessel (15-30 minutes at 68 ° C), When the sterilization is completed, the method is to cool below 40 ℃ to add a small amount of alcohol and stirring to prepare garlic miso. First step: garlic and garlic garlic and one or more garlic edible parts selected from garlic roots are mixed and finely ground to prepare garlic paste; Second step: separately soak and wash soybeans for 10 to 24 hours In a pressure tank, increase the pressure at about 110 to 150 ° C for about 30 to 60 minutes, and then cool it. Crush the beans to make meju according to the standard (80mm * 130mm * 20mm), Surface-dried and floated in a secondary fermentation chamber for 30 to 60 days to prepare meju, or the dried meju was immersed in 20% brine at 24 to 27 ° C. Fermentation completes the doenjang and soy sauce to separate the filtrate to prepare meju miso; 3rd step: Starch is increased with a continuous steamer under a pressure of about 2kg / cm2, Soak rice or wheat for about 30 ~ 60 minutes, and increase the pressure with high steam of about 1 ~ 5kg / cm2 in the high pressure tank, Steamed starch and steamed rice or wheat and garlic paste obtained in the yellow rice process 1 are mixed to impregnate at about 30 to 40 ° C. for about 24 to 60 hours to obtain garlic and starch empire; 4th step: Soybeans were soaked and washed and soaked for 12-20 hours, In a pressure tank, increase the pressure at about 121 ° C. for about 40 minutes under a pressure of 15 mmHg / cm 2, and then cool. Cooled soybeans, empires, salt, and purified water are mixed and chopped into fermentation tanks, fermented and fermented for about 45 days. (15-30 minutes at 68 ℃), Cooling below 40 ℃ to add a small amount of spirits and stirring to prepare a garlic ssamjang. First step: garlic and garlic garlic and one or more garlic edible parts selected from garlic roots are mixed and finely ground to prepare garlic paste;        Second step: Starch is added with a continuous steamer under a pressure of about 2kg / cm2, Soak rice or wheat for about 30 ~ 60 minutes, and increase the high pressure with about 1 ~ 5kg / cm2 steam in the high pressure tank, Mixing cooked starch and cooked rice or wheat, sulfur and garlic paste obtained in step 1 to obtain garlic empire and starch empire;       3rd step: fermentation and fermentation at about 24 ~ 27 ℃ for about 30 ~ 60 days To add a small amount of spirits (about 3% w / w) and stirred to prepare a garlic pepper paste. The method according to claim 1, wherein the amount of garlic paste is 0.120% w / w per weight of whole soy sauce. The method of claim 1, wherein the starch is starch selected from wheat flour, potato starch, sweet potato starch, rice powder, glutinous rice powder, tapioca starch, corn starch. The method according to claim 1, wherein the rice is a rice selected from rice or glutinous rice.

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