Method for preparing fermented soybean paste and fermented soybean paste prepared thereby

Patent metadata

Field	Value
Publication number	US-11259550-B2
Application number	US-201615756077-A
Country	US
Kind code	B2
Filing date	Aug 30, 2016
Priority date	Aug 31, 2015
Publication date	Mar 1, 2022
Grant date	Mar 1, 2022

Abstract

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.

First claim

What is claimed is:

1. A method for preparing a fermented soybean paste that includes:
(A) mixing a traditional Korean fermented soybean paste and a modified Korean fermented soybean paste to prepare a mixed fermented soybean paste;
(B) conducting a first aging for the mixed fermented soybean paste at 20 to 30° C. for 60 to 90 days; and
(C) conducting a second aging for the mixed fermented soybean paste after completion of the first aging at 10 to 15° C. for 60 days to 100 days,
wherein the traditional Korean fermented soybean paste is prepared from a Korean-style meju soaked in brine, wherein the Korean style meju is prepared by crushing soybeans, shaping the crushed soybeans into a block and fermenting the shaped soybeans; and
wherein the modified Korean fermented soybean paste is prepared from a modified meju soaked in brine or mixed with salt and water, and wherein the modified meju is prepared by fermenting soybeans with adding a fermentation starter, and wherein the fermented soybeans keep their shape.

2. The method as claimed in claim 1 , wherein the traditional Korean fermented soybean paste is prepared from a Korean-style meju prepared by steaming and cooling down soybeans before crushing and shaping of the soybeans, and, adding Aspergillus oryzae to the crushed and shaped soybeans as a fermentation starter in an amount of 0.1 to 1.0 wt. % with respect to the weight of grains, and conducting the fermentation, wherein the shaping comprises shaping the soybeans into a rectangular block.

3. The method as claimed in claim 1 , wherein the modified Korean fermented soybean paste is prepared from a modified meju prepared by steaming and cooling down soybeans, adding the fermentation starter in an amount of 0.1 to 2.0 wt. % with respect to the weight of grains, and conducting the fermentation.

4. The method as claimed in claim 1 , wherein the fermentation starter is Aspergillus oryzae .

5. The method as claimed in claim 1 , wherein the traditional Korean fermented soybean paste and the modified Korean fermented soybean paste are mixed at a mixing ratio of 0.8:1 to 4:1.

6. The method as claimed in claim 1 , wherein the traditional Korean fermented soybean paste and the modified Korean fermented soybean paste are mixed at a mixing ratio of 1:1 to 3:1.

Assignees

• Cj Cheiljedang Corp

Inventors

• Lee Seung Yeon
• Kim Duk Jin
• Shin Hye Won

Classifications

• A23L11/50 Primary

  Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms (removing undesirable substances A23L11/30; soy sauce A23L27/50) · CPC title

• A23L11/07 Primary

  Soya beans, e.g. oil-extracted soya bean flakes (A23L11/30 takes precedence) · CPC title

• A23L11/10

  Rapid cooking pulses · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L27/50

  Soya sauce · CPC title