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KR-102962178-B1 - METHOD FOR MANUFACTURING HIGH-UMAMI SOYBEAN PASTE USING DENDROPANAX BROTH-BASED COMPOSITE YEAST AND SOYBEAN PASTE MANUFACTURED THEREBY

KR102962178B1KR 102962178 B1KR102962178 B1KR 102962178B1KR-102962178-B1

Abstract

The present invention relates to a method for producing high-umami soybean paste using a complex koji based on Hwangchil broth, and to the soybean paste produced thereby.

Inventors

  • 손난희

Dates

Publication Date
20260507
Application Date
20260128

Claims (8)

  1. 1) A step of steeping 15 to 25 parts by weight of yellow lacquer in 4,800 to 5,200 parts by weight of water; 2) A step of preparing Hwangchil broth using the water infused with the above Hwangchil; 3) A step of boiling beans using the above Hwangchil broth; 4) A step of mixing 180 to 230 parts by weight of barley koji, 15 to 30 parts by weight of rice koji, 150 to 200 parts by weight of salt, 30 to 60 parts by weight of chili seed powder, 2 to 6 parts by weight of anchovy powder, 1 to 5 parts by weight of shrimp powder, 2 to 6 parts by weight of kelp powder, 0.5 to 3 parts by weight of onion powder, and 0.5 to 3 parts by weight of garlic powder with the boiled beans above, and kneading to form a dough; and 5) A method for manufacturing high-umami soybean paste based on Hwangchil broth, comprising the step of placing the above dough in a fermentation container and fermenting and aging it for 3 months or more and 12 months or less under conditions of temperature and relative humidity of 50% to 55%.
  2. In paragraph 1, A method for manufacturing high-umami soybean paste based on Hwangchil broth, wherein step 1) above is a step of heating the Hwangchil in 4800 to 5200 parts by weight of water at a temperature of 80°C to 90°C for 50 to 70 minutes.
  3. In paragraph 2, A method for manufacturing high-umami soybean paste based on Hwangchil broth, wherein step 2) above is a step of adding 3 to 8 parts by weight of kelp and 2 to 6 parts by weight of bonito flakes to the water infused with Hwangchil and heating for 10 to 30 minutes.
  4. In paragraph 3, A method for manufacturing high-umami soybean paste based on Hwangchil broth, wherein step 3) above is a step of boiling the soybeans at a temperature of 95°C to 100°C for 3 to 4 hours using 4,800 to 5,200 parts by weight of the Hwangchil broth.
  5. In paragraph 3, A method for manufacturing high-umami soybean paste based on Hwangchil broth, wherein the above-mentioned beans include black soybeans, white soybeans, or meju beans.
  6. In paragraph 1, A method for manufacturing high-umami soybean paste based on Hwangchil broth, wherein step 4) above is a step of using the boiled soybeans after naturally cooling them at a temperature of 30℃ to 40℃.
  7. In paragraph 1, A method for producing high-umami soybean paste based on Hwangchil broth, wherein the above barley koji and rice koji include different fermentation microorganisms to form a complex fermentation environment.
  8. High-umami soybean paste based on Hwangchil broth, manufactured by the manufacturing method according to paragraph 1.

Description

Method for manufacturing high-umami soybean paste using Dendropanax broth-based composite yeast and soybean paste manufactured thereby The present invention relates to a method for producing high-umami soybean paste using a complex koji based on Hwangchil broth, and to the soybean paste produced thereby. Traditional doenjang is a representative fermented food produced using soybeans as the main ingredient through a fermentation process involving nuruk and salt, possessing a distinctive flavor and nutritional value. However, conventional doenjang production has primarily involved boiling soybeans in ordinary water; consequently, the flavor and functionality of doenjang have been limited to the results of the fermentation of the soybeans and nuruk. Furthermore, as reliance on artificial seasonings or limited ingredient combinations has often been placed on enhancing umami, there have been technical constraints in achieving a deep and rich umami flavor using only naturally derived ingredients. Meanwhile, as the demand for premium fermented foods with health benefits increases alongside changes in consumer preferences, attempts are being made to apply natural materials with physiological activities, such as antioxidant and immune-boosting properties, to the production of fermented foods. Although *Hwangchil* (Dendropanax morbiferus) is known as a functional material with reported efficacy in antioxidant, anti-inflammatory, immune-modulating, and cognitive function improvement, the technology to directly apply it to the soybean boiling stage of the doenjang manufacturing process to simultaneously enhance flavor and functionality has not yet been sufficiently established. Furthermore, conventional doenjang often utilizes a single type of koji or limited fermentation strains, resulting in limitations in the types and activity of enzymes produced during the fermentation process and consequently a lack of flavor depth and balance. In addition, technology capable of achieving high umami flavor without chemical seasonings by systematically combining natural umami ingredients derived from seafood with long-term aging and fermentation is still lacking. Therefore, there is a need to develop a doenjang manufacturing method that can simultaneously enhance flavor and health functionality through a novel soybean processing method based on functional broth and complex koji fermentation technology. FIG. 1 is a flowchart showing the steps of a method for manufacturing soybean paste according to one embodiment or one example of the present invention. FIG. 2 illustrates the process of making broth based on yellow lacquer water according to one embodiment or one example of the present invention. FIG. 3 shows the process of boiling soybeans using Hwangchil broth according to one embodiment or one example of the present invention. FIG. 4 shows beans boiled in Hwangchil broth according to one embodiment or one example of the present invention. FIG. 5 shows the ingredients mixed with beans boiled in Hwangchil broth according to one embodiment or one example of the present invention. FIG. 6 illustrates the process of mixing various ingredients with beans boiled in Hwangchil broth according to one embodiment or one example of the present invention. FIG. 7 illustrates the process of mixing various ingredients with beans boiled in Hwangchil broth according to one embodiment or one example of the present invention. FIG. 8 illustrates the process of fermenting soybeans using barley koji and rice koji according to one embodiment or one example of the present invention. FIG. 9 illustrates the process of fermenting soybeans using barley koji and rice koji according to one embodiment or one example of the present invention. Embodiments of the present invention are described below with reference to the attached drawings to enable those skilled in the art to easily implement the invention. However, the present invention may be embodied in various different forms and is not limited to the embodiments described herein. Furthermore, in order to clearly explain the present invention in the drawings, parts unrelated to the explanation have been omitted, and similar parts throughout the specification are denoted by similar reference numerals. Throughout this specification, when a part is described as 'comprising' a certain component, this means that, unless specifically stated otherwise, it does not exclude other components but may include additional components. Throughout the entire specification, ‘steps’ or ‘steps of’ do not mean ‘steps for’. Throughout this specification, the term 'combination(s) of these' included in the Markush-type expression means one or more mixtures or combinations selected from the group consisting of the components described in the Markush-type expression, and means including one or more selected from the group consisting of said components. Throughout this specification, the description of 'A and/or B' means 'A or B, or A a