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Method for preparing soybean paste

A soybean paste and soybean technology, applied in food preparation, application, food science, etc., can solve the problems of long immersion time, loss of water-soluble nutrients, time-consuming, etc.

Inactive Publication Date: 2012-07-25
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The immersion time is relatively long, about 10 hours, thus disadvantageously causing labor intensive, time-consuming disadvantages and disadvantages of loss of water-soluble nutrients during immersion

Method used

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  • Method for preparing soybean paste
  • Method for preparing soybean paste
  • Method for preparing soybean paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Example 1: Preparation of tempeh using flaked soybeans

[0031] Raw soybeans are rolled into flakes with a thickness of 2-4mm, and then soaked in water at room temperature (25°C) for 6-14 hours to adjust the water content of soybeans to 55-60% (w / w). The hydrated soybeans were cooked at 120°C for 30 minutes, then continued to cool down to 35°C, and mixed with 0.3wt% of koji bacteria and 1.0wt% of soybean flour relative to the weight of the soybeans, and the surface of the pressed soybeans was inoculated with resulting mixture. Soybeans were grown for the first 24 hours while maintaining a material temperature of 30°C and a relative humidity of 90%. Then, sake koji was prepared from soybeans while maintaining a material temperature of 25°C and a relative humidity of 40% for 36-40 hours.

[0032] Therefore, the period of maximum water absorption of the compressed soybeans is 60 minutes, which corresponds to a 7-fold reduction compared with 7 hours in the conventional case...

Embodiment 2

[0035] Embodiment 2: use conventional method to prepare fermented soya bean

[0036] Soybeans were washed with water, immersed in water at a temperature of 25°C for 7 hours, cooked at 120°C, continued to cool to 35°C, and inoculated with a mixture of 0.3wt% koji bacteria and 1.0wt% soybean flour relative to the weight of the soybeans.

[0037] Soybeans were grown for the first 24 hours while maintaining a material temperature of 30°C and a relative humidity of 90%. Then, sake koji was prepared from soybeans while maintaining a material temperature of 25° C. and a relative humidity of 40% for the entire 36-40 hours.

[0038] The hydration and cooking cycles of spherical soybeans are shown in Tables 1 and 2.

[0039] The protease of conventional modified tempeh was measured, and the results obtained thereby are shown in Table 3.

[0040] Table 1

[0041] [Table 1]

[0042] Changes in water content of flaked soybeans under each immersion cycle (unit: wt%)

[0043] I...

Embodiment 3

[0060] Example 3: Preparation of soybean paste using pressed soybeans

[0061] The 63.64wt% improved fermented soya bean prepared in Example 1 (based on 45wt% fermented soya bean moisture) was mixed with 24.36wt% distilled water and 12.00wt% salt, and the resulting mixture was matured at room temperature for 22 days to prepare soybean paste. As a result, the soy paste prepared from the pressed soybeans had a ripening degree of 501 mg% (22 days in terms of maturing time), which was increased by 52% compared with the conventional improved soy paste, and decreased by 2.2% compared with the conventional improved soy paste. times or higher curing time (based on a curing time of 22 days).

[0062] The ripening degree of the modified soybean paste prepared from the flaked soybeans was measured, and the results obtained therefrom are shown in Table 4.

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PUM

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Abstract

Disclosed is a method for preparing a soybean paste including: flaking or crushing raw soybeans, immersing the resulting flaked or crushed soybeans in water, followed by cooking and cooling, homogeneously mixing the soybeans with koji bacteria and a bean or grain powder, followed by fermenting and drying, and mixing the meju with table salt and distilled water and aging the resulting mixture. In accordance with the method, the soybeans are flaked or crushed to advantageously reduce hydrating and cooking periods of soybeans, form cracks on the soybean surfaces and increase surface areas, and allow beneficial microorganisms to easily use nutrients contained in soybeans, thus increase enzyme production, considerably reduce fermentation period of meju and aging period of soybean paste, obtain manufacturing soybean pastes with superior quality and improve production efficiency.

Description

technical field [0001] The invention relates to a method for preparing soybean paste and soybean paste prepared by the method. More specifically, the present invention relates to a method for preparing soybean paste, which method comprises flaking or crushing raw soybeans, immersing the obtained flaked or crushed soybeans in water, cooking and cooling, uniform soybeans mixed with sake koji bacteria and soybean powder or grain flour, fermented and dried to prepare fermented soybeans (meju), and a mixture obtained by mixing fermented soybeans with salt and distilled water and ripening also relates to soybeans prepared by this method Sauce. Background technique [0002] Soybean paste (also called "doenjang") can be divided into traditional soy sauce prepared by making soy sauce (called "Korean soy sauce"), separating soybean liquid and using the remaining solids, where appropriate brine is added to tempeh without separating soybeans liquid improved bean paste and combination ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/202A23L11/00A23L11/20
CPCA23L1/2008A23L1/2006A23L1/238A23L11/07A23L27/50A23L11/50A23V2002/00A23V2300/10A23V2300/24
Inventor 张殷硕张宰铉李省勋申惠媛郑原大李康杓
Owner CJ CHEILJEDANG CORP
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