KR100523225B1 - Soybean paste for broth to chase a hangover using semisulcopira and shrimp - Google Patents

Abstract

The present invention relates to miso soup for haejangguk containing marsh and fresh shrimp.

In the method for preparing miso soup for haejangguk containing the marshmallow and fresh shrimp of the present invention, prepare a conventional miso, put 10 ~ 20% by weight compared to the weight of the miso, and put the raw shrimp paste to the weight of miso ~ 15% by weight of mixing, and then aged for 25 to 30 ℃ for 8 to 12 days to prepare a doenjang.

In addition, put 10 ~ 20% by weight of Miso sesame powder to the weight of the miso, and mix the raw shrimp paste into 8 ~ 15% by weight of the weight of miso, and then 1 type of kelp paste, shiitake powder, Astragalus powder Select and add the above, mixed with the addition of kelp extract, chopped garlic, salt, and aged at 25 ~ 30 ℃ for 8 to 12 days to prepare a miso soup for haejangguk containing the marsh and fresh shrimp of the present invention.

According to the present invention, by making miso which is rich in calcium, copper, magnesium, vitamins, etc., and a useful ingredient of shrimp and shrimp, miso which can contribute to the health of the people, is provided, and also has excellent flavor and easy cooking Provided is a method for preparing soybean paste.

Description

Soybean paste for soy sauce soup containing marshmallow and fresh shrimp {SOYBEAN PASTE FOR BROTH TO CHASE A HANGOVER USING SEMISULCOPIRA AND SHRIMP}

The present invention relates to miso soup for haejangguk containing marsh and fresh shrimp.

Sludge is a freshwater plaque belonging to the mollusk abdominal plural family, which removes the heat of the liver, redness of the eye, jaundice and promotes diuretic effect, which excretes toxins in the body, and eliminates edema and acts on the liver and kidneys to make large and urine well. It is known to be very beneficial for getting out, removing stomach pain and indigestion, and quenching poison and thirst (agreement bogam, herbal tree, new herbal medicine, etc.).

In addition, it is good for headache, dizziness, and anemia by clearing blood, and it is also a special, cool and light low-calorie food for skin care and stomach disease.

When you cook marshmallow, the broth becomes bluish. It is known that it has abundant mineral form of “copper” which makes hemoglobin in the blood, and it is known to work specially on human liver. It is known to contain a large amount of calcium, a component of hemoglobin necessary for oxygen supply to each cell of the body, to prevent insomnia, to prevent arrhythmia and to prevent osteoporosis by relieving insomnia, smoothing neurotransmission function and muscle movement.

Shrimp is a low-calorie, high-protein food that contains the highest amount of chitosan, and is known as a stamina for stamina. It is not only rich in calcium but also contains abundant taurine, which reduces blood cholesterol levels. And it is known to have an excellent effect on the removal of impurities in the human body, various adult diseases including hypertension, and is rich in vitamins, shrimp protein contains a lot of essential amino acids, glycine amino acid and betaine contains the unique flavor of shrimp.

Doenjang, meanwhile, is a traditional Korean food that has been handed down from past ancestors and has been loved for its excellent taste and various effects. Recently, scientific research revealing the efficacy of doenjang has come out, and it is getting more attention.

Traditional doenjang is not only excellent in anti-cancer effects among traditional fermented foods, but also reported to be effective in restoring liver function and liver detoxification, and also has been shown to be effective in preventing antioxidant and hypertension.

For doenjang which has such a lot of efficacy, many studies have been made to add various functions and develop various flavors.

Korean Patent Application Laid-Open No. 2001-0007847 (a manufacturing method of a plunger extract and a functional food containing a plunger extract), after grinding the plough, a herbal additive consisting of pine needles, garlic, roots of jujube, jujube and ginger, and 4-6: 1, 80 to 95% of purified water was added thereto, and heated to 100 to 110 ° C. to extract to prepare a mulberry extract. The mulberry extract was dried and crushed to mix with barley rice to prepare a mulberry ring. It is disclosed that a method of producing a marshmallow miso by mixing the marshmallow extract in a ratio of 200: 1 to 10 with meju.

However, the above invention is mixed with several kinds of medicinal herbs in the marshmallow, and then to make an extract and mixed with meju to prepare miso, the type of additives and the manufacturing process is complicated, when boiling stew or soup with this miso The taste and aroma were weak, there was a problem that a lot of teal was consumed.

Korean Laid-Open Patent Publication No. 2002-0072472 (Seafood Seasoning Powder and Enteric Acid Containing It) includes a seaweed mixture, dried anchovy, seaweed, seaweed, seaweed, seaweed, seaweed, hearing, shell and green seaweed, and anchovy, Seafood seasoning powder prepared by mixing a seafood mixture of dried shrimps, mussels, oysters and shellfish respectively, miso sauce prepared by mixing 1-5% by weight of this seafood seasoning powder, and 18 parts by weight It is disclosed that soy sauce is added with 0.1 to 0.5 parts by weight of seafood seasoning powder.

However, doenjang to which the above seafood seasoning powder is added does not have a cool taste and has a turbid taste.

The present invention to solve the above problems, by preparing a doenjang is added to the useful ingredients of marshmallow and shrimp rich in calcium, copper, magnesium, vitamins, etc., to provide a doenjang that can contribute to the health of the people have.

In addition, the purpose is to prepare a miso soup for haejangguk containing sashimi and fresh shrimp that is excellent in flavor and easy to cook, and provides a method of manufacturing the same.

The present invention relates to miso soup for haejangguk containing marsh and fresh shrimp.

In the method for producing miso soup for haejangguk containing the marshmallow and fresh shrimp of the present invention, prepare a conventional miso, put 10 ~ 20% by weight compared to the weight of the miso, and put the raw shrimp paste to the weight of miso ~ 15% by weight of the mixture, and then aged in 25 ℃ to 30 ~ 30 days in a warmer consists of making doenjang.

In addition, put 10 ~ 20% by weight of the weight of the miso paste in the traditional miso, 10 ~ 20% by weight compared to the weight of the miso, and mixed with 8 ~ 15% by weight of the raw shrimp paste, and then one type of kelp paste, shiitake powder, Astragalus powder By selecting the above, 0.5 to 1.5% by weight of each of the doenjang is added and mixed, and then aged at 25 to 30 ° C. for 8 to 12 days to prepare miso.

In addition, put 10 ~ 20% by weight of the ssameseul powder to the weight of miso, and mix the raw shrimp paste into 8 ~ 15% by weight of the weight of miso, and then add the kelp extract 1 to 3% by weight of the miso After the addition, it is aged for 8 to 12 days at 25 ~ 30 ℃ can be prepared miso.

In addition, put 10 ~ 20% by weight of the ssameseul powder to the weight of miso, and mix the raw shrimp paste into 8 ~ 15% by weight of the weight of miso, and then add the kelp extract 1 to 3% by weight of the miso After adding, chopped garlic 3 to 7% by weight relative to the weight of miso, 1 to 3% by weight of salt was added and mixed, and then aged for 8 to 12 days at 25 to 30 ℃ to prepare miso Can be.

In addition, put 10 ~ 20% by weight of the weight of the miso paste in the traditional miso, 10 ~ 20% by weight compared to the weight of the miso, and mixed with 8 ~ 15% by weight of the raw shrimp paste, and then one type of kelp paste, shiitake powder, Astragalus powder Select the above and add 0.5 to 1.5% by weight, respectively, to the weight of the doenjang, then add 1 to 3% by weight to the weight of the miso, and then add 3 to 7% by weight of the minced garlic , 1 to 3% by weight of salt is added and mixed, and then aged at 25 to 30 ℃ for 8 to 12 days can be prepared miso.

The inventors of the present invention have completed the present invention through many trials and errors to prepare a miso suitable for the hangover, which is easy to cook, but excellent in taste and nutrition, using a traditional Korean fermented miso.

Generally looking for spicy and spicy foods with haejangguk, doenjang jjigae or miso soup makes you feel comfortable while relieving hangovers and the detoxification effect of the liver is great. I found some good stuff.

The characteristics of the materials used in the present invention will be briefly described as follows.

Seulgigi removes liver fever, eye redness, jaundice and promotes diuretic effect, excretion of toxins in the body, as well as eliminating edema and acting on the liver and kidneys to get rid of stomach and urine, and to get rid of stomach pain and indigestion. It is very beneficial for quenching the poison and thirst, and it clears the blood and is good for headache, dizziness, and anemia, and it is good for gastrointestinal diseases.

Shrimp is known to have excellent effects on anti-aging, elimination of impurities in the human body, and various adult diseases including hypertension, since the food itself contains abundant taurine which lowers blood cholesterol levels.

Kelp is a representative ingredient of alginic acid, which binds with sodium in the body and is excreted with excretion, making blood pressure normal. Prevents adult diseases. It is rich in potassium and lysine, which greatly reduces blood pressure, has a good anti-cancer effect, and is rich in minerals. It is also known as a good food for hangover relief.

Astragalus is a perennial herb of legumes, which reinforces the stomach, promotes the function of the heart, and also has the effects of fatigue and strength improvement. And diuretic and slow action to stop diarrhea. Diabetes, tuberculosis disease, physical weakness, chronic ulcers, heart failure is known as an effective drug.

Shiitake mushrooms are known to be effective in detoxifying poisons, lowering cholesterol, helping to circulate blood, preventing arteriosclerosis, and improving cold and constipation in women and strengthening bones. have.

In addition, as a low-calorie food, various minerals, vitamins, and carbohydrates are known to normalize the function of the stomach and small intestine, thereby preventing obesity, diabetes, heart disease, and liver disease.

Conventionally, snails have been boiled in miso soup for a long time, and they have been boiled and eaten every time, and there is a problem in that the amount of squid is consumed a lot. There was a problem.

The inventor of the present invention finds a way to cook the most delicious and easy to put the marshmallow in the doenjang, and also after researching the ingredients and the method of addition that is suitable for the haejang sikyeotda well, the marshmallow is dried or When steaming, the flavor of the marshmallow is reduced, and when more than 20% of the weight of the miso is added, it has been found that there is a problem in that the manufacturing unit price is too high while hindering the taste of miso.

Therefore, after boiling the chopped sesame at 90 ~ 100 ℃ for 10 to 30 minutes, take out the boiled chopped flesh and roasted for 5 to 20 minutes at 90 ~ 100 ℃, then pulverized roasted chopped flesh to prepare a powder 10 ~ 10 ~ It has been found that adding 20% by weight is most suitable.

In addition, the addition of shrimp can make a more suitable miso for haejang, but when the shrimp is added to add dried or steamed shrimp there is a delicious taste, but not a cool taste and turbidity problem. Therefore, shrimp learned that grinding fresh shrimp and adding them in paste form gives the best taste of miso paste. In addition, at this time, the addition amount of shrimp is the most suitable to save the flavor to add 8 to 15% by weight relative to the weight of the miso.

In addition, while making the food using the miso of the present invention, while cooking, the kelp and shiitake mushrooms and Astragalus were used to make a natural seasoning that is helpful in relieving hangovers and well harmonized with marsh and shrimp.

Shiitake mushrooms are well dried in the sun and then pulverized to make powders. Astragalus is steamed in a steamer and dried, then pulverized to make powders. Kelp is ground in a wet state and prepared in paste form. Adding 0.5 to 1.5% by weight to the weight was the most abundant addition amount without sacrificing the taste of miso of the present invention.

At this time, the kelp may be added as a kelp paste as described above, may be prepared by adding a kelp extract, or may be added together with the kelp paste and extract.

At this time, the kelp extract is prepared by adding kelp per 10 l of water at a rate of 0.5 ~ 1.5 kg, heated at 60 ~ 70 ℃ for 6 to 7 hours, then filtered, and added more than 3% by weight relative to the weight of miso When the taste and aroma of kelp becomes stronger, it is most suitable to add 1 to 3% by weight relative to the weight of soybean paste because it impairs the taste of miso of the present invention.

In addition, chopped garlic and salt with the above ingredients to add to the miso for the sake of further cooking, to prepare the miso soup for haejangguk of the present invention, wherein the minced garlic is 3 to 7% by weight of the miso It is most suitable to add 1 to 3% by weight of salt.

On the other hand, when fermenting the miso mixture mixed appropriately with the above materials at room temperature, fermentation is not fermented, and there is a problem of rotting. After finding an appropriate fermentation method, it is put in a hothouse and aged at 25 to 30 ℃ for 8 to 12 days. It was found to be the most appropriate.

Hereinafter, the present invention will be described in detail through Examples and Experimental Examples, but these are not intended to limit the scope of the present invention.

Example 1 Preparation of Doenjang for Soybean Paste Containing Mistletoe and Raw Shrimp 1

Commercially prepared miso was purchased and prepared.

Fresh sesame and fresh shrimp were purchased from the market and prepared.

After boiled for 15 minutes at 95 ℃, take out the boiled boiled flesh and roasted for 10 minutes at 90 ℃, and then crushed roasted chopped meat was prepared as a powder.

Raw shrimp were ground and prepared in paste state.

To 10 kg of soybean paste prepared, 1.2 kg of mulberry powder and 1 kg of fresh shrimp paste were added and mixed.

Doenjang mixture was put in a warmhouse and aged at 30 ℃ for 10 days to prepare a miso soup for haejangguk containing marsh and fresh shrimp of the present invention.

Example 2 Preparation of Doenjang for Haejangguk Containing Mistletoe and Fresh Shrimp

Commercially prepared miso was purchased and prepared.

Fresh sesame and fresh shrimp were purchased from the market and prepared.

Shiitake mushrooms and Astragalus were purchased from the market and prepared.

After boiled for 15 minutes at 95 ℃, take out the boiled boiled flesh and roasted for 10 minutes at 90 ℃, and then crushed roasted chopped meat was prepared as a powder.

Raw shrimp were ground and prepared in paste state.

Shiitake mushrooms were dried in the sun and ground to prepare a powder.

Astragalus put in a steamer and steamed for 30 minutes at 90 ℃, then taken out, dried and pulverized to prepare a powder.

1.2 kg of mulberry powder, 1 kg of fresh shrimp paste, 50 g of shiitake mushroom powder and 50 g of Astragalus powder were added to 10 kg of soybean paste.

Doenjang mixture was put in a warmhouse and aged at 30 ° C. for 10 days to prepare a doenjang for miso soup of the present invention.

Example 3 Preparation of Doenjang for Haejangguk Containing Mistletoe and Fresh Shrimp 3

Commercially prepared miso was purchased and prepared.

Fresh sesame and fresh shrimp were purchased from the market and prepared.

Damima, shiitake mushrooms and Astragalus were purchased from the market and prepared.

After boiled for 15 minutes at 95 ℃, take out the boiled boiled flesh and roasted for 10 minutes at 90 ℃, and then crushed roasted chopped meat was prepared as a powder.

Raw shrimp were ground and prepared in paste state.

Kelp was ground in a grinder and prepared in paste state.

Shiitake mushrooms were dried in the sun and ground to prepare a powder.

Astragalus put in a steamer and steamed for 30 minutes at 90 ℃, then taken out, dried and pulverized to prepare a powder.

1.2 kg of mulberry powder, 1 kg of fresh shrimp paste, 50 g of kelp paste, 50 g of shiitake mushroom powder and 50 g of Astragalus powder were added to 10 kg of the prepared soybean paste.

Doenjang mixture was put in a warmhouse and aged at 30 ° C. for 10 days to prepare a doenjang for miso soup of the present invention.

Example 4 Preparation of Doenjang for Haejangguk Containing Mistletoe and Raw Shrimp 4

Commercially prepared miso was purchased and prepared.

Fresh sesame, fresh shrimp and kelp were purchased from the market.

After boiled for 15 minutes at 95 ℃, take out the boiled boiled flesh and roasted for 10 minutes at 90 ℃, and then crushed roasted chopped meat was prepared as a powder.

Raw shrimp were ground and prepared in paste state.

Kelp extract was prepared by adding 1 kg of kelp to 10 L of water, heating at 65 ° C. for 7 hours, and then filtering.

1.2 kg of mulberry powder, 1 kg of fresh shrimp paste, and 100 g of kelp extract were added to 10 kg of soybean paste.

Doenjang mixture was put in a warmhouse and aged at 30 ° C. for 10 days to prepare a doenjang for miso soup of the present invention.

Example 5 Preparation of Doenjang for Soybean Paste Containing Mistletoe and Fresh Shrimp 5

Commercially prepared miso was purchased and prepared.

Commercially prepared marsh and fresh shrimp were prepared.

Seaweed, shiitake mushrooms and Astragalus were purchased and prepared.

After boiled for 15 minutes at 95 ℃, take out the boiled boiled flesh and roasted for 10 minutes at 90 ℃, and then crushed roasted chopped meat was prepared as a powder.

Raw shrimp were ground and prepared in paste state.

The kelp was partly prepared in a paste state by grinding in a grinder in a wet state, and 1 kg of kelp was put in 10 L of water, heated at 65 ° C. for 7 hours, and then filtered to prepare a kelp extract.

Shiitake mushrooms were dried in the sun and ground to prepare a powder.

Astragalus put in a steamer and steamed for 30 minutes at 90 ℃, then taken out, dried and pulverized to prepare a powder.

To the prepared doenjang (10 kg) was added 1.2 kg of stalk powder, 1.2 kg of fresh shrimp paste, 1 kg of kelp paste, 50 g of kelp paste, 50 g of shiitake mushroom powder, 50 g of coriander powder, and 100 g of kelp extract.

Doenjang mixture was put in a warmhouse and aged at 30 ° C. for 10 days to prepare a doenjang for miso soup of the present invention.

Example 6 Preparation of Doenjang for Haejangguk Containing Mistletoe and Raw Shrimp 6

Commercially prepared miso was purchased and prepared.

Fresh sesame and fresh shrimp were purchased from the market and prepared.

Seaweed, shiitake mushrooms and Astragalus were purchased and prepared.

Commercially prepared garlic and salt were prepared.

After boiled for 15 minutes at 95 ℃, take out the boiled boiled flesh and roasted for 10 minutes at 90 ℃, and then crushed roasted chopped meat was prepared as a powder.

Raw shrimp were ground and prepared in paste state.

Kelp extract was prepared by adding 1 kg of kelp to 10 L of water, heating at 65 ° C. for 7 hours, and then filtering.

To 10 kg of soybean paste prepared, 1.2 kg of crushed powder, 1 kg of fresh shrimp paste, 100 g of kelp extract, 350 g of minced garlic, and 100 g of salt were mixed.

Doenjang mixture was put in a warmhouse and aged at 30 ° C. for 10 days to prepare a doenjang for miso soup of the present invention.

Example 7 Preparation of Doenjang for Soybean Paste Containing Mistletoe and Fresh Shrimp 7

Commercially prepared miso was purchased and prepared.

Fresh sesame, fresh shrimp and kelp were purchased from the market.

Commercially prepared garlic and salt were prepared.

After boiled for 15 minutes at 95 ℃, take out the boiled boiled flesh and roasted for 10 minutes at 90 ℃, and then crushed roasted chopped meat was prepared as a powder.

Raw shrimp were ground and prepared in paste state.

The kelp was partly prepared in a paste state by grinding in a grinder in a wet state, and 1 kg of kelp was put in 10 L of water, heated at 65 ° C. for 7 hours, and then filtered to prepare a kelp extract.

Shiitake mushrooms were dried in the sun and ground to prepare a powder.

Astragalus put in a steamer and steamed for 30 minutes at 90 ℃, then taken out, dried and pulverized to prepare a powder.

To the prepared 10 kg of soybean paste, 1.2 kg of chopped sesame powder, 1 kg of fresh shrimp paste, 50 g of kelp paste, 50 g of shiitake mushroom powder, 50 g of shiitake powder, 100 g of kelp extract, 350 g of minced garlic, and 100 g of salt were mixed. .

Doenjang mixture was put in a warmhouse and aged at 30 ° C. for 10 days to prepare a doenjang for miso soup of the present invention.

Comparative Example 1 Comparative Preparation of Miso Containing Steamed Sesame and Steamed Shrimp

Commercially prepared miso was purchased and prepared.

Commercially purchased marsh and fresh shrimp, steamed in a steamer, dried and ground to prepare a powder.

In 1 kg of the prepared soybean paste, steamed sesame powder 120 g and steamed shrimp powder 100 g were mixed.

Miso mixture was put in a warmhouse and aged at 30 ° C. for 10 days to prepare a bean paste containing steamed sesame and steamed shrimp.

Comparative Example 2 Comparative Preparation of Doenjang Containing Steamed Sesame and Raw Shrimp

Commercially prepared miso was purchased and prepared.

Commercially purchased threshing machine, steamed in a steamer, dried and pulverized to prepare a powder.

Raw shrimp were ground and prepared in paste state.

In 1 kg of soybean paste prepared, steamed sesame powder 120 g and raw shrimp paste 100 g were added and mixed.

Miso mixture was put in a warmhouse and aged at 30 ° C. for 10 days to prepare a bean paste containing steamed sesame and fresh shrimp.

<Comparative Example 3> Comparative Preparation of Doenjang Containing Boiled Sesame and Dried Shrimp

Commercially prepared miso was purchased and prepared.

After purchasing commercially available scallop, boiled scallop at 95 ° C. for 15 minutes, the boiled scallop flesh was taken out and roasted at 90 ° C. for 10 minutes, and then the roasted scallop meat was pulverized to prepare a powder.

Raw shrimps were dried and ground to prepare a powder.

In 1 kg of the prepared soybean paste, 120 g of boiled sage powder and 100 g of dried shrimp powder were added and mixed.

Doenjang mixture was put in a warmhouse and aged at 30 ℃ for 10 days to prepare a doenjang containing boiled slaw and dried shrimp.

Comparative Example 4 Comparative Preparation of Doenjang Containing Boiled Sesame and Steamed Shrimp

Commercially prepared miso was purchased and prepared.

After purchasing commercially available scallop, boiled scallop at 95 ° C. for 15 minutes, the boiled scallop flesh was taken out and roasted at 90 ° C. for 10 minutes, and then the roasted scallop meat was pulverized to prepare a powder.

Raw shrimps were steamed in a steamer, dried, and ground to prepare a powder.

In 1 kg of prepared soybean paste, 120 g of boiled sage powder and 100 g of steamed shrimp powder were added and mixed.

Miso mixture was put in a warmhouse and aged at 30 ° C. for 10 days to prepare boiled snails and steamed shrimp.

Experimental Example 1 Sensory Experiment 1

Miso soup for haejangguk containing marshmallow and fresh shrimp of Example 1 of the present invention was prepared.

Miso of Comparative Examples 1 to 4 was prepared.

Each prepared doenjang was used to boil a doenjang stew in a conventional manner to perform a sensory test.

Sensory tests were assessed using a 9-point rating method.

In consideration of age and gender, a total of 50 men and women were selected from 10 to 50 age groups.

<Table 1> Sensory Experiment Results 1

division flavor incense Symbol Synthesis Example 1 (boiled sage + fresh shrimp) 8.7 8.8 8.7 8.73 Comparative Example 1 (steamed sesame + steamed shrimp) 6.9 6.8 6.7 7.47 Comparative Example 2 (steamed sage + fresh shrimp) 7.0 7.1 7.0 7.03 Comparative Example 3 (boiled sage + dried shrimp) 7.1 7.2 7.2 7.17 Comparative Example 4 (boiled sage + steamed shrimp) 7.1 7.0 7.0 7.03

* Sensory test value (9: Very good, 0: Very bad)

As can be seen through the above experiments, compared to the results of Example 1 of the present invention prepared using boiled snails and fresh shrimp, the sensory test results of the miso of Comparative Examples 1 to 4, the taste and aroma are off, it is found that the preference decreases Could.

In other words, steamed sesame, dried shrimp, steamed shrimp, miso prepared with a cool and delicious taste, the scent of shrimp and shrimp, resulting in poor taste.

Experimental Example 2 Sensory Experiment 2

Miso soup for haejangguk containing marshmallow and fresh shrimps of Examples 1 to 7 of the present invention was prepared and prepared by boiling the sesame in a conventional manner.

As a control, a doenjang prepared by mixing a conventional Daesulgi extract and meju was prepared, and raw shrimp paste was prepared.

Prepared Dasulgi extract miso and raw shrimp paste was added 10% by weight relative to the weight of the miso as in the embodiment of the present invention, was prepared by boiling stew in a conventional manner.

Sensory tests were assessed using a 9-point rating method.

In consideration of age and gender, a total of 50 men and women were selected from 10 to 50 age groups.

<Table 2> Sensory Experiment Results 2

division flavor incense Symbol Synthesis Example 1 8.7 8.8 8.7 8.73 Example 2 8.7 8.8 8.8 8.77 Example 3 8.8 8.7 8.8 8.77 Example 4 8.8 8.7 8.7 8.73 Example 5 8.8 8.8 8.8 8.8 Example 6 8.8 8.9 8.8 8.83 Example 7 8.9 8.9 8.9 8.9 Control group (Dae Seulgi Extract Miso + Fresh Shrimp) 6.5 6.6 6.5 6.53

* Sensory test value (9: Very good, 0: Very bad)

As can be seen from the above experiments, the doenjang-jjigae boiled by putting the fresh shrimp in the traditional snails extract miso has a weak taste and aroma, and taste and aroma are less than the stew using miso of Examples 1 to 7 of the present invention. It was found to fall.

According to the present invention, by making miso which is rich in calcium, copper, magnesium, vitamins, etc., and a useful ingredient of shrimp and shrimp, miso which can contribute to the health of the people, is provided, and also has excellent flavor and easy cooking Provided is a method for preparing soybean paste.

Claims (8)

In the method of making miso, Prepare the traditional soybean paste, put 10 ~ 20% by weight of the snails powder to the doenjang, add 8 ~ 15% by weight of the raw shrimp paste to the weight of the miso, and mix Consisting of making doenjang by aging at 25 to 30 ° C. for 8 to 12 days, Method for producing miso soup for haejangguk containing sesame and fresh shrimp. In the method of making miso, After preparing the traditional doenjang, put 10 ~ 20% by weight of the snails powder into the prepared doenjang and add 8 ~ 15% by weight of the raw shrimp paste to the weight of the doenjang, mix Select one or more of kelp paste, shiitake powder, and Astragalus powder, mix by adding 0.5 to 1.5% by weight, respectively, Consisting of making doenjang by aging at 25 to 30 ° C. for 8 to 12 days, Method for producing miso soup for haejangguk containing sesame and fresh shrimp. In the method of making miso, After preparing the traditional doenjang, put 10 ~ 20% by weight of the snails powder into the prepared doenjang and add 8 ~ 15% by weight of the raw shrimp paste to the weight of the doenjang, mix Add 1 to 3% by weight of kelp extract to the weight of miso, Consisting of making doenjang by aging at 25 to 30 ° C. for 8 to 12 days, Method for producing miso soup for haejangguk containing sesame and fresh shrimp. In the method of making miso, After preparing the traditional doenjang, put 10 ~ 20% by weight of the snails powder into the prepared doenjang and add 8 ~ 15% by weight of the raw shrimp paste to the weight of the doenjang, mix Add 1 to 3% by weight of kelp extract to the weight of miso, Add minced garlic 3 to 7% by weight, 1 to 3% by weight of salt and mix Consisting of making doenjang by aging at 25 to 30 ° C. for 8 to 12 days, Method for producing miso soup for haejangguk containing sesame and fresh shrimp. In the method of making miso, After preparing the traditional doenjang, put 10 ~ 20% by weight of the snails powder into the prepared doenjang and add 8 ~ 15% by weight of the raw shrimp paste to the weight of the doenjang, mix Select one or more of kelp paste, shiitake powder, and Astragalus powder, and add 0.5 to 1.5% by weight, respectively, Add 1 to 3% by weight of kelp extract to the weight of miso, After mixing chopped garlic 3 to 7% by weight, 1 to 3% by weight of salt, Consisting of making doenjang by aging at 25 to 30 ° C. for 8 to 12 days, Method for producing miso soup for haejangguk containing sesame and fresh shrimp. The method according to any one of claims 1 to 5, After simmering boiled at 90-100 ℃ for 10-30 minutes, Take the boiled chopped flesh and fry at 90-100 ℃ for 5-20 minutes, Characterized in that the roasted chopped lean meat is prepared by pulverizing Method for producing miso soup for haejangguk containing sesame and fresh shrimp. The method according to any one of claims 3 to 5, Kelp extract is put in a ratio of 0.5 ~ 1.5 kg kelp per 10 liters of water, Heated at 60-70 ° C. for 6-7 hours, Characterized in that the extract produced by filtration, Method for producing miso soup for haejangguk containing sesame and fresh shrimp. Prepared by the method of any one of claims 1 to 5, Miso soup for haejangguk containing sesame and fresh shrimp.