Fermented Soybean Paste Mixing and Dual-Stage Aging
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Solution Overview
Problem
Traditional Korean fermented soybean paste production is hindered by prolonged aging times, browning, and unstable flavor due to room temperature aging, while modified methods are complex and lack food stability registration.
Innovation Solution
A method involving mixing traditional and modified Korean fermented soybean pastes, followed by first aging at room temperature and second aging at low temperature to enhance proteolysis rate and prevent browning, ensuring high acceptability and quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional Korean fermented soybean paste is aged at room temperature for prolonged periods to develop deep savory taste, then the proteolysis rate increases and umami flavor is enhanced, but browning occurs on the surface and stale taste develops in brown portions
Solution Approach 1:
The aging process is divided into two distinct stages: first aging at room temperature (20-30°C) for 30-60 days to develop proteolysis and umami flavor, then second aging at low temperature (0-10°C) for 30-60 days to prevent browning and stabilize the product. This segmentation allows each stage to optimize for its specific function without the negative effects of the other stage.
Solution Approach 2:
The patent implements periodic temperature changes during the aging process, alternating between room temperature (for proteolysis activation) and low temperature (for browning prevention). This periodic action allows the system to achieve both proteolysis enhancement and browning prevention by cycling through different thermal conditions at appropriate times.
2Reliability
If traditional Korean fermented soybean paste undergoes prolonged aging to achieve deep savory taste, then the flavor quality improves, but the production time increases to one or two years
Solution Approach 1:
The patent changes the temperature parameter during the aging process to accelerate proteolysis while preventing the time-consuming browning side effect. By maintaining room temperature for the first aging stage, proteolysis proceeds rapidly to develop umami flavor within 30-60 days instead of years, followed by low temperature second aging to complete the process without further time loss.
Solution Approach 2:
The prolonged aging process is segmented into two controlled stages with different temperature conditions, allowing the first stage to rapidly develop flavor through proteolysis at room temperature, and the second stage to complete maturation at low temperature, reducing total production time from 1-2 years to approximately 2-4 months while maintaining deep savory taste.
3Reliability
If modified Korean fermented soybean paste uses multiple microorganism strains for step-by-step aging to improve flavor, then the taste quality may be enhanced, but the production process becomes complicated and food stability registration becomes difficult
Solution Approach 1:
The patent extracts and eliminates the complex multiple-strain inoculation process from the traditional method, retaining only the essential aging function. By using a simplified single-strain or mixed-strain approach combined with controlled temperature aging stages, the patent achieves comparable taste quality while dramatically reducing process complexity and enabling food stability registration.
Solution Approach 2:
Instead of changing the biological parameter (multiple microorganism strains), the patent changes the physical parameter (temperature control during aging) to achieve flavor development. This parameter substitution simplifies the production process while maintaining taste quality, making the process suitable for industrial production and regulatory approval.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach maintains the deep savory taste of traditional Korean fermented soybean paste, shortens aging time, prevents browning, and allows for large-scale production of high-quality fermented soybean paste with improved flavor and stability.
Implementation Method 1
uses the high enzymatic activities of protease in the modified Korean fermented soybean paste to raise the proteolysis rate, shorten the aging time and enhance a savory called 'umami'
Implementation Method 2
the fermented soybean paste is a fermented soybean paste called 'doenjang' prepared by a traditional method that has long been adopted as a domestic preparation method for fermented soybean paste in Korea
Data Source
AI summary
The present disclosure provides a method for preparing a fermented soybean paste and a fermented soybean paste prepared thereby, the method comprising: a mixing step for mixing a Traditional Korean fermented soybean paste and a modified Korean fermented soybean paste to prepare a mixed fermented soybean paste; a first aging step for primarily aging the mixed fermented soybean paste at room temperature; and a second aging step for secondarily aging mixed fermented soybean paste, which has gone through the primary aging at low temperature. According to the method for preparing a fermented soybean paste and a fermented soybean paste prepared thereby, of the present disclosure, a distinctive deep and pleasant flavor of the Traditional Korean fermented soybean paste due to the combinative fermentation is maintained by mixing the traditional Korean fermented soybean paste and the modified Korean fermented soybean paste, and the protein degradation rate is increased using the high protease activity of the modified fermented soybean paste, thereby shortening the aging time and increasing the savory taste. In addition, according to the method for preparing a fermented soybean paste of the present disclosure, the mixed fermented soybean paste having gone through primary aging is secondarily aged at a low temperature, thereby preventing browning during the process, so that a fermented soybean paste with high preference can be produced, and the preparation time is relatively short while a pleasant flavor of the Traditional Korean fermented soybean paste is maintained, so that a fermented soybean paste with excellent quality can be mass-produced.