Soybean spicy soup sauce production process

Abstract

The invention discloses a process for preparing a spicy soup sauce by taking soybeans and pod peppers as main raw materials and adding materials such as rice, soy sauce, salt, maltose and polished glutinous rice. According to the technical scheme, the method comprises the following steps: raw material treatment: selecting full soybeans without insect pests and mildew and rot, and sorting and cleaning full whole rice; a soaking step: soaking the ground, chopped or squeezed soybeans and whole rice in mineral water; a cooking step of cooking the ground, chopped or pressed soybeans and whole rice from the soaking step with saturated steam; a koji-making step of inoculating the soybeans and the whole rice from the steaming step with a strain and culturing the strain to prepare koji; a primary fermentation step of performing primary fermentation on the koji from the koji-making step; and a secondary fermentation step: adding the koji from the primary fermentation step into pod pepper powder, mixing the pod pepper powder with at least one selected from the group consisting of maltose, soy sauce, salt, processing spices and polished glutinous rice, carrying out secondary fermentation, fermenting in a jar for 2 years, heating, frying and sterilizing to obtain the spicy soup sauce with Korean characteristics. The spicy soup sauce has Korean characteristics, and can be used for various use methods such as direct eating, soup cooking and the like. Long-term consumption of the instant noodles has the effects of resisting cancer, detoxifying, promoting digestion and the like.

Description

Technical Field

[0001] The invention relates to the field of food and preparation methods, in particular to a preparation method of spicy soup sauce. Background Art

[0002] The consumption of soybean paste on the Korean Peninsula dates back centuries, and it holds a crucial place in the traditional Korean diet. Doenjang (soybean paste) is arguably the soul of Korean culinary culture and an essential food that sustains the Korean people's lifeline. Korean families often include soybean paste soup for all three meals a day. Furthermore, soybean paste soups come in a wide variety of flavors. The saying "a hundred soybean pastes, a hundred flavors" (literally "a hundred soybean pastes") is deeply ingrained in the Korean people's DNA. It's more than just a food; it's a symbol of national culture, a sentiment, and a symbol of homesickness. Doenjang (soybean paste) is nutritious, delicious, easy to prepare, and made from simple ingredients. There's a folk saying: "A bowl of soybean paste soup a day keeps everyone from needing a prescription." Studies have shown that consuming a bowl of soybean paste soup daily reduces the incidence of gastric ulcers, as soybean paste contains a variety of microorganisms, such as lactic acid bacteria and yeast, that aid in protein digestion. Modern pharmacological research has shown that soybean paste has anti-cancer, anti-mutagenic, liver-strengthening, and antioxidant properties.

[0003] Korean soybean paste is used as its main ingredient. Rich in protein and various nutrients, it has been shown to prevent and treat cancer, lower blood lipids, combat atherosclerosis, and alleviate menopausal symptoms in women. Chili peppers are annual or perennial herbs in the Solanaceae family. Their stalks and fruits are erect, and the small, conical fruits are red or purple when ripe, with a very spicy flavor. They contain a variety of nutrients, including protein, sugars, organic acids, vitamins, and minerals (calcium, phosphorus, and iron). They are the highest in vitamin C among vegetables, and can stimulate appetite, aid digestion, and promote metabolism.

[0004] The present invention provides a Korean-style chili soup sauce made from soybeans and chili peppers as the main ingredients, along with Changbai Mountain mineral water, rice, soy sauce, salt, maltose, and glutinous rice. The present invention also provides a method for producing chili soup sauce, which utilizes ground, cut, or pressed soybeans to produce a chili soup sauce with high production efficiency and enhanced amylase and protease activity. Summary of the Invention

[0005] The invention discloses a process for preparing a spicy soup sauce using soybeans, chili peppers, rice, Changbai Mountain mineral water, soy sauce, salt, maltose, and glutinous rice as raw materials. The spicy soup sauce has Korean characteristics and can be used in multiple ways, such as direct consumption and soup making.

[0006] The objective of the present invention is achieved through the following technical methods, including: raw material processing, selecting soybeans without insect pests, mildew, and full grains, and whole rice with full grains for classification and cleaning; a soaking step, adding water to the ground, chopped or pressed soybeans and whole rice, and soaking the ground, chopped or pressed soybeans and whole rice in mineral water; a steaming step, steaming the ground, chopped or pressed soybeans and whole rice from the soaking step with saturated steam; a koji making step, inoculating the soybeans and whole rice from the steaming step with a bacterial strain, and culturing the bacterial strain to prepare koji; a primary fermentation step, performing a primary fermentation on the koji from the koji making step; a secondary fermentation step, adding chili pepper powder and at least one selected from the group consisting of maltose, soy sauce, salt, glutinous rice and processed spices to the koji from the primary fermentation step, mixing the mixture, fermenting the mixture in a vat for 2 years, and heating and frying for sterilization, thereby obtaining a Korean-style spicy soup sauce.

[0007] In the present invention, the soaking step involves adding mineral water to ground, cut, or pressed soybeans and whole rice, thereby soaking the ground, cut, or pressed soybeans and whole rice in the mineral water. Grinding refers to comminuting the soybeans into fine particles. Cutting refers to slicing or shearing the soybeans. Pressing refers to flattening or cracking the soybeans. The ground, cut, or pressed soybeans can be prepared by, but is not limited to, grinding, cutting, or pressing the soybeans using a grinder, cutter, or press rollers.

[0008] Conventional production methods using ordinary soybeans (hereinafter referred to as "round soybeans") require a long time to reach the desired moisture content due to the low water absorption of round soybeans, and therefore require soaking and processing the round soybeans separately in addition to soaking the whole rice. In contrast, the method of the present invention, which uses ground, cut, or pressed soybeans, requires a relatively short time to reach the desired moisture content, thereby allowing the soybeans and whole rice to be soaked in water simultaneously for a predetermined period of time.

[0009] The soaking step includes adding 50-100 parts of mineral water to the soybeans and whole rice, and soaking the ground, cut or pressed soybeans and whole rice for 30-70 minutes. More specifically, 60-90 parts of mineral water are added to the soybeans and whole rice, and the ground, cut or pressed soybeans and whole rice are soaked for 40-60 minutes. When the amount of water added exceeds the specified range, the ground, cut or pressed soybeans and whole rice cannot be fully soaked to the required moisture content, and ultimately produce a spicy soup sauce of poor quality. Another method is to soak the ground, cut or pressed soybeans and whole rice in water while stirring to shorten the soaking time and improve production efficiency. In this case, 30-45 parts of mineral water can be used and stirred for 10-20 minutes.

[0010] The steaming step involves steaming the ground, cut, or pressed soybeans and whole rice from the soaking step using saturated steam. Specifically, the soaked soybeans and whole rice can be steamed simultaneously using saturated steam. Specifically, the steaming step can include utilizing high-pressure steam at a supply pressure of 0.15 MPa to 0.25 MPa for 20 to 40 minutes to remove condensed water and excess soaking water.

[0011] Subsequently, saturated steam of 0.05 MPa to 0.15 MPa is supplied for steaming at 60-100°C for 20-40 minutes. More specifically, saturated steam of 0.08 MPa to 0.12 MPa can be used at 70-90°C for 25-35 minutes. In the steaming step, the pressure and temperature of the saturated steam, as well as the steaming time, can vary depending on the moisture content of the ground, cut, or pressed soybeans and whole rice from the soaking step. However, steam within a limited pressure range can ensure the required moisture content suitable for the koji-making step mentioned later. Alternatively, when the ground, cut, or pressed soybeans are optionally soaked in water with stirring, the steaming step can include supplying saturated steam of 0.05 MPa to 0.15 MPa for steaming at 100-120°C for 10-20 minutes.

[0012] After the steaming step, the soybeans can reach a water content of 35%-50%, and the whole rice can reach a water content of 30%-35%. These ranges define the optimal water content for chili sauce production and are suitable for the koji making step described later. In particular, the present invention ensures the desired moisture content is within the defined range even when ground, cut, or pressed soybeans and whole rice are steamed together in a short period of time.

[0013] The koji-making process involves transferring the ground, cut, or pressed soybeans and whole rice from the steaming process to a koji-making chamber while cooling them, followed by inoculation with a bacterial strain to create koji. Prior to the koji-making process, saturated steam can be supplied to compensate for the water boiling from the outer surface and interior of the ground, cut or pressed soybeans, and cooled whole rice. More specifically, saturated steam can be supplied at a pressure range of 0.05 MPa to 0.15 MPa, at intervals of 30 to 90 minutes.

[0014] The koji making step may include inoculating ground, cut or pressed soybeans and whole rice with 0.1-0.5 parts of the strain (Bacillus subtilis) and fermenting the introduced strain at 35-42°C for 3 to 5 days to make koji.

[0015] The primary fermentation step may include fermenting the koji from the koji-making step. 15-25 parts of salt water is added, and fermentation is carried out at a temperature of 27-33°C for 15 to 45 days. The primary fermentation step may further include adding 5-15 parts of steamed whole rice (with a moisture content controlled at 40%-50%) and fermenting with salt water. Compared to the traditional method of producing chili sauce using round soybeans, the primary fermentation method of the present invention requires a shorter fermentation time and, even within the same fermentation time, achieves higher protease activity. This is because ground, cut, or pressed soybeans have a larger surface area.

[0016] The secondary fermentation step may include adding 6-25 parts of chili pepper powder and 15-40 parts of at least one selected from maltose, soy sauce, salt, processed spices, and glutinous rice to the koji from the primary fermentation step, mixing and fermenting the mixture, fermenting the mixture in a vat for two years, and then heating and frying to sterilize the mixture. There are no specific limitations on the ingredients such as maltose, soy sauce, salt, processed spices, and glutinous rice, and known ingredients may be used.

[0017] Compared with traditional chili sauce, the spicy soup sauce prepared by the production method of the present invention shows higher amylase and protease activities and is suitable for large-scale production. DETAILED DESCRIPTION Example

[0018] Raw material processing: selecting pest-free, mildew-free, plump soybeans and plump whole rice for sorting and cleaning; Soaking step: adding 60-90 parts of mineral water to the ground, cut or pressed soybeans and whole rice, and soaking the ground, cut or pressed soybeans and whole rice in the mineral water for 40-60 minutes; Steaming step: First, use high-pressure steam at a pressure of 0.15MPa-0.25MPa for 20-40 minutes to steam the soybeans and whole rice from the soaking step, draining out the condensed water and excess soaking water. Then, use saturated steam at a pressure of 0.08MPa-0.12MPa and a temperature of 70-90°C for 25-35 minutes. After steaming, the moisture content of the soybeans can reach 35%-50%, and the moisture content of the whole rice can reach 30%-35%. Koji making step: transfer the soybeans and whole rice after the steaming step to the koji making room and cool them while being inoculated with 0.1-0.5 parts of Bacillus subtilis and fermented at 35-42°C for 3 to 5 days to make koji; Primary fermentation: adding 15-25 parts of salt water to the koji from the koji production step, at a temperature of 27-33°C, for 15 to 45 days, for the first fermentation; Secondary fermentation: adding 6-25 parts of chili pepper powder to the koji from the first fermentation step, mixing with 15-40 parts of maltose, soy sauce, salt, glutinous rice and processed spices, performing secondary fermentation, fermenting in a vat for 2 years, heating and frying for sterilization, thus obtaining a Korean-style spicy soup sauce.

[0019] Finally, it should be noted that the specific implementation methods are further explanations of the present invention rather than limitations. For ordinary technicians in this field, further changes can be made without departing from the essence of the present invention, and all these changes should fall within the scope of protection of the claims attached to the present invention.

Claims

1. A process for making a spicy soup sauce with soybeans and chili peppers as main raw materials, characterized by the following steps: raw material processing: selecting soybeans without pests, mildew, and full grains, and whole rice with full grains (hereinafter referred to as "whole rice"), sorting and washing them; soaking step: soaking the ground, cut or pressed soybeans and whole rice in pure Changbai Mountain mineral water (hereinafter referred to as "mineral water"); steaming step: steaming the soybeans and whole rice in the soaking step with saturated steam; koji making step: inoculating the soybeans and whole rice from the steaming step with a bacterial strain, and culturing the bacterial strain to prepare koji; primary fermentation: subjecting the koji from the koji making step to a first fermentation; secondary fermentation: adding chili pepper powder and at least one of the group consisting of maltose, soy sauce, salt, glutinous rice and processed spices to the koji from the primary fermentation step, mixing the mixture, fermenting for 2 years in a vat, and heating and frying for sterilization to obtain a spicy soup sauce with Korean characteristics.

2. The method according to claim 1, wherein the soaking step comprises adding 50-100 parts of mineral water relative to the ground, cut or pressed soybeans and whole rice, and soaking the soybeans and whole rice in the mineral water for 30-70 minutes.

3. The method according to claim 1, wherein the soaking step comprises adding 30-45 parts of mineral water relative to the ground, cut or pressed soybeans and whole rice, and soaking the soybeans and whole rice in the mineral water for 10-20 minutes under stirring.

4. The method of claim 1, wherein the cooking step comprises simultaneously cooking the ground, cut, or pressed soybeans and the whole rice from the soaking step.

5. The method according to claim 1, wherein the pressure of the saturated steam in the cooking step is 0.05 MPa-0.15 MPa, and the cooking temperature is 60-100°C for 20-40 minutes.

6. The method according to claim 5, wherein the steaming step comprises pre-supplying high-pressure steam of 0.15 MPa to 0.25 MPa for 20 to 40 minutes.

7. The method according to claim 4, wherein the pressure of the saturated steam in the cooking step is 0.05 MPa-0.15 MPa, and the cooking time is 100-120°C for 10-20 minutes.

8. The method of claim 1, wherein the steaming step comprises steaming the ground, cut or pressed soybeans and the whole rice to ensure that the moisture content of the ground, cut or pressed soybeans is 35%-50% and the moisture content of the whole rice is 30%-35%.

9. The method according to claim 1, wherein the koji making step comprises inoculating a strain of Bacillus subtilis.

10. The method according to claim 1, wherein the secondary fermentation further comprises heating and frying for sterilization.