KR100625056B1 - Soybean taste using sunflower and manufacturing method thereof - Google Patents
Soybean taste using sunflower and manufacturing method thereof Download PDFInfo
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- KR100625056B1 KR100625056B1 KR1020050014024A KR20050014024A KR100625056B1 KR 100625056 B1 KR100625056 B1 KR 100625056B1 KR 1020050014024 A KR1020050014024 A KR 1020050014024A KR 20050014024 A KR20050014024 A KR 20050014024A KR 100625056 B1 KR100625056 B1 KR 100625056B1
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- sunflower
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- meju
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- 235000003222 Helianthus annuus Nutrition 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 244000068988 Glycine max Species 0.000 title claims description 10
- 235000010469 Glycine max Nutrition 0.000 title claims description 10
- 244000020551 Helianthus annuus Species 0.000 title 1
- 241000208818 Helianthus Species 0.000 claims abstract description 16
- 244000294411 Mirabilis expansa Species 0.000 claims abstract description 10
- 235000015429 Mirabilis expansa Nutrition 0.000 claims abstract description 10
- 235000013536 miso Nutrition 0.000 claims abstract description 10
- 235000020238 sunflower seed Nutrition 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 17
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 15
- 239000010902 straw Substances 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 9
- 230000005070 ripening Effects 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims 2
- 238000000034 method Methods 0.000 claims 1
- 206010072170 Skin wound Diseases 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 abstract description 2
- 229960001231 choline Drugs 0.000 abstract description 2
- 239000003921 oil Substances 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 208000029257 vision disease Diseases 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 239000003925 fat Substances 0.000 abstract 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract 2
- 229930003427 Vitamin E Natural products 0.000 abstract 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract 1
- 208000017520 skin disease Diseases 0.000 abstract 1
- 229940046009 vitamin E Drugs 0.000 abstract 1
- 235000019165 vitamin E Nutrition 0.000 abstract 1
- 239000011709 vitamin E Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000019486 Sunflower oil Nutrition 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 235000021395 porridge Nutrition 0.000 description 2
- 239000002600 sunflower oil Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000208838 Asteraceae Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 206010047571 Visual impairment Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- 230000004393 visual impairment Effects 0.000 description 1
- 230000003442 weekly effect Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 해바라기를 이용한 된장 및 그 제조방법에 관한 것이다. 본 발명의 해바라기를 이용한 된장은 영양학상으로 비타민의 함량이 풍부하고 특히 비타민E의 함유량이 다른 유지에 비해 월등하여 피부와 시력장애에 효과가 클 뿐만 아니라, 단백질, 지방 등의 열량이 높은 식품의 흡수를 조장하는 콜린이 함유되어 있고, 씨앗 속에는 주로 지방의 함량이 많아 겨울의 피부상처와 한풍으로 인한 체온조절에 탁월한 해바라기를 한국인들이 일년 사시사철 언제 어디서나 접할 수 있는 된장을 통해 손쉽게 섭취함으로써 건강을 증진시킬 수 있는 효과가 있다. The present invention relates to a miso using a sunflower and a manufacturing method thereof. Doenjang using sunflower of the present invention is nutritionally rich in vitamin content and particularly high in vitamin E content compared to other fats and oils, which is not only effective for skin and vision disorders, but also high in calories such as protein and fat. It contains choline, which promotes absorption, and the seeds contain large amounts of fat, which are excellent for controlling skin temperature due to winter skin wounds and cold weather. There is an effect that can be promoted.
해바라기, 된장 Sunflower, miso
Description
본 발명은 해바라기 씨앗을 이용한 된장 및 그 제조방법에 관한 것이다.The present invention relates to a miso using sunflower seeds and a method for producing the same.
해바라기는 길이가 2~3m까지 자라나는 국화과에 속하는 1년생 재배식물로써 영양학상으로 비타민의 함량이 풍부하고 특히 비타민E의 함유량이 다른 유지에 비해 월등하여 피부와 시력장애에 효과가 있음이 밝혀지고 있다. Sunflower is a year-round cultivated plant belonging to the Asteraceae family, which grows up to 2 ~ 3m in length. It has been found to be effective in skin and visual impairment because it is rich in vitamin and nutritional in particular, compared to other oils .
또한, 단백질, 지방 등의 열량이 높은 식품의 흡수를 조장하는 콜린이 함유되어 있어 더욱 해바라기씨의 효능을 돋보이게 하며 씨앗 속에는 주로 지방의 함량이 많아 겨울의 피부상처와 한풍으로 인한 체온조절에 탁월한 식품이다.In addition, it contains choline, which promotes the absorption of foods with high calorie content such as protein and fat, which makes sunflower seeds more effective, and the seeds contain large amounts of fat, which are excellent for controlling skin temperature due to winter skin wounds and cold weather. to be.
이러한 해바라기를 이용한 식품으로는 약과 혹은 씨죽 등이 일반에 공개되거나 문서로 공개된 상태이다.Such sunflower-based foods include medicines and seed porridges in the public or in documents.
한국공개특허 10-2003-0005538호(2003. 1. 23 공개)에는 해바라기유를 이용한 약과가 개시되어 있는 바, 이 약과는 소맥분 30.50~36.50중량%, 물엿 28~33중량%, 해바라기유 5~15중량%, 정백당 13~18중량%, 정제염 0.35~0.50중량%, 중탄산 나트륨 0.02~0.04중량%, 계피 0.30~0.50중량%, 바니린 0.01~0.03중량% 및 찹쌀 6.50~8.50중량% 로 조성된 것을 특징으로 하는 약과이다.Korean Patent Publication No. 10-2003-0005538 (published Jan. 23, 2003) discloses a medicinal herb using sunflower oil, which is 30.50 to 36.50 wt% wheat flour, 28 to 33 wt% starch syrup, and 5 to 5 sunflower oil. 15 wt%, 13-18 wt% per white, tablet salt 0.35-0.50 wt%, sodium bicarbonate 0.02-0.04 wt%, cinnamon 0.30-0.50 wt%, vanillin 0.01-0.03 wt% and glutinous rice 6.50-8.50 wt% It is a medicine family characterized by.
또한 한국공개특허 10-2004-0029903호(2004. 4. 8 공개)에는 해바라기 씨죽이 개시되어 있는 바, 이 씨죽은 물에 30분간 불린 찹쌀 혹은 백미 60~70중량%에 해바라기씨 20~30중량%의 박피한 마 5~10중량%를 혼합하는 단계, 상기 단계의 무게 5~15배의 물을 넣고 믹서로 분쇄하는 단계, 설탕 0.1~1.0중량%와 소금 0.1~1.0중량%를 첨가하여 100℃에서 20~60분간 가열하는 단계로 제조되는 것을 특징으로 하는 해바라기 씨죽이다.In addition, Korean Laid-Open Patent Publication No. 10-2004-0029903 (published Apr. 8, 2004) discloses sunflower seeds, which are 20 to 30 percent by weight in 60 to 70 percent by weight of glutinous rice or white rice soaked in water for 30 minutes. Mixing 5-10% by weight of the peeled hemp skin, crushing with a mixer with 5-15 times the weight of the step, adding 0.1-1.0% by weight of sugar and 0.1-1.0% by weight of salt Sunflower seeds porridge is characterized in that the step of heating at 20 ℃ for 60 minutes.
상기 해바라기를 이용한 약과나 씨죽은 한국인들이 선호하는 식품에 해당되는 것이기는 하나 그 선호계층이 두텁지 않고 일반생활에서 손쉽게 접하기가 쉽지 않은 식품들로서 해바라기의 뛰어난 효능을 고려할 경우 실생활에서 일반사람들이 좀더 용이하고 손쉽게 접할 수 있는 식품을 만드는 것이 국민 건강에 이바지하는 계기가 될 것이다. The medicines and seeds using sunflowers are foods that Koreans prefer, but their preferences are not thick and they are not easily accessible in general life. Making food easily and easily accessible will be an opportunity to contribute to the health of the people.
본 발명은 상기와 같은 점을 감안하여 창안된 것으로써, 본 발명의 목적은 해바라기를 이용한 된장을 제조하여 일반사람들이 손쉽게 건강식품으로 애용할 수 있도록 한 해바라기를 이용한 된장 및 그 제조방법을 제공하는데 있다.The present invention has been made in view of the above, the object of the present invention is to provide a miso using a sunflower and a method for producing the same so that the general people can easily be used as health food by making a miso using sunflower have.
상기 목적을 달성하기 위한 본 발명의 해바라기를 이용한 된장 제조방법은, 황금콩과 해바라기 씨앗을 3:1의 비율로 하루 정도 물에 충분히 불렸다가 깨끗이 씻는 제1단계; 상기 깨끗이 씻은 황금콩과 해바라기 씨앗을 가마솥 위에 시루를 앉혀 100℃ 온도에서 3 ~ 4시간 가열을 지속하여 찌는 제2단계; 상기 찐 황금콩과 해바라기 씨앗을 식기 전에 황금통과 해바리기 씨앗이 드문드문 보일 정도로 찧은 후, 일정한 형상으로 메주를 형성하여 음지에서 물기를 건조시키는 제3단계; 상기 건조 과정을 거친 메주를 짚을 깔고 27 ~ 28℃ 정도의 실내온도에서 2주정도 발효시키는 제4단계; 상기 발효단계를 거친 메주를 볏짚으로 열십자로 묶어 숙성실에서 3 ~ 4개월 정도 숙성시킨 후, 햇볕에 쬐어 바짝 말리는 제5단계; 및 상기 제1단계 내지 제5단계를 거친 메주를 항아리에 물과 소금을 함께 넣어 숙성시키는 제6단계로 이루어지며, 상기 제6단계에서 항아리에 들어가는 물과 소금의 비율은, 날이 추울때에는 10:3의 비율(염도계로 재어보아 18° 보오메 정도), 날이 따뜻할 때에는 10:4의 비율(염도계로 재어보아 19° ~ 20° 보오메 정도)로 하는 것을 특징으로 한다.
상기 제1단계에서의 황금콩과 해바라기 씨앗의 비율은 5:1인 것을 특징으로 한다.Doenjang manufacturing method using a sunflower of the present invention for achieving the above object, the first step of washing the soybeans and sunflower seeds in a ratio of 3: 1 enough for one day to clean; A second step of steaming the washed golden soybeans and sunflower seeds on a cauldron by heating at a temperature of 100 ° C. for 3 to 4 hours; A third step of drying the steamed golden soybeans and sunflower seeds so that the golden barrel and sunflower seeds are sparsely visible, and then forming a meju in a predetermined shape to dry the water in the shade; A fourth step of fermenting the dried meju with straw for 2 weeks at room temperature of about 27 to 28 ° C .; The fifth step of tying the meju through the fermentation step with cruciform straw in a ripening room for 3 to 4 months and then drying it in the sun to make it dry; And a sixth step of ripening the meju, which has undergone the first to fifth steps, in a jar with water and salt. The ratio of water and salt entering the jar in the sixth step is 10 when the weather is cold. It is characterized by having a ratio of 3: 3 (about 18 ° bome measured using a salinometer), and a ratio of 10: 4 (about 19 ° ~ 20 ° bome measured using a salinity meter) when the day is warm.
The ratio of the golden bean and sunflower seeds in the first step is characterized in that 5: 1.
상기 목적을 달성하기 위한 본 발명의 해바라기를 이용한 된장은 항금콩과 해바라기 씨앗을 3:1 또는 5:1의 비율로 하루정도 물에 충분히 불렸다가 깨끗이 씻는 제1단계; 상기 깨끗이 씻은 황금콩과 해바라기 씨앗을 가마솥 위에 시루를 앉혀 100℃ 온도에서 3 ~ 4시간 가열을 지속하여 찌는 제2단계; 상기 찐 황금콩과 해바라기 씨앗을 식기 전에 황금콩과 해바라기 씨앗이 드문드문 보일 정도로 찧은 후, 일정한 형식으로 메주를 형성하여 음지에서 물기를 건조시키는 제3단계; 상기 건조 과정을 거친 메주를 짚을 깔고 27 ~ 28℃ 정도의 실내온도에서 2주일정도 발효시키는 제4단계; 상기 발효단계를 거친 메주를 볏짚으로 열십자로 묶어 숙성실에서 3 ~ 4개월 정도 숙성시킨 후, 햇볕에 쬐어 바짝 말리는 제5단계; 및 상기 제1단계 내지 제5단계를 거친 메주를 항아리에 물과 소금을 함께 넣어 숙성시키는 제6단계로 이루어지며, 상기 제6단계에서 항아리에 들어가는 물과 소금의 비율은, 날이 추울 때에는 10:3의 비율(염도계로 재어보아 18°보오메 정도), 날이 따뜻할 때에는 10:4의 비율(염도계로 재어보아 19° ~ 20°보오메 정도)로 하는 제조방법에 의해 제조되는 것을 특징으로 한다. Doenjang using a sunflower of the present invention for achieving the above object is the first step of washing the anti-geum beans and sunflower seeds in a ratio of 3: 1 or 5: 1 in water for about a day; A second step of steaming the washed golden soybeans and sunflower seeds on a cauldron by heating at a temperature of 100 ° C. for 3 to 4 hours; A third step of drying the steamed golden bean and sunflower seeds so that the golden bean and sunflower seeds are sparsely seen, and then forming a meju in a predetermined form to dry the water in the shade; A fourth step of fermenting the dried meju with straw for 2 weeks at room temperature of about 27 to 28 ° C .; The fifth step of tying the meju through the fermentation step with cruciform straw in a ripening room for 3 to 4 months and then drying it in the sun to make it dry; And a sixth step of ripening the meju, which has undergone the first to fifth steps, by putting water and salt together in the jar. In the sixth step, the ratio of water and salt entering the jar is 10 when the weather is cold. It is manufactured by the manufacturing method of the ratio of 3: 3 (about 18 degrees bome by a salinity meter), and when the day is warm, the ratio of 10: 4 (about 19 degrees-20 degree bome by a salinity meter), It is characterized by the above-mentioned. do.
이하, 본 발명의 실시예를 상세히 설명한다.Hereinafter, embodiments of the present invention will be described in detail.
본 발명의 해바라기를 이용한 된장은 먼저, 황금콩과 해바라기 씨앗을 3:1 또는 5:1의 비율로 배합하여 하루정도 물에 충분히 불렸다가 깨끗이 씻는다. Doenjang using a sunflower of the present invention, first, golden beans and sunflower seeds in a ratio of 3: 1 or 5: 1, soaked in water for about a day and washed thoroughly.
이때, 메주콩과 해바라기 씨앗의 껍질을 벗기는 것이 바람직하나 씻을 때 완전히 벗겨지지 않더라고 무방하다. 또한 해바라기 씨앗은 별도로 볶아서 사용하여도 무방하다.At this time, it is preferable to peel the soybeans and sunflower seeds, but they do not peel completely when washed. Sunflower seeds can also be roasted separately.
상기 깨끗이 씻은 황금콩과 해바라기 씨앗을 가마솥 위에 시루를 앉혀 100℃ 온도에서 3 ~ 4시간 가열을 지속하여 찐다.The washed golden beans and sunflower seeds sit on a cauldron on a cauldron and continue to steam for 3 to 4 hours heating at 100 ℃ temperature.
이때, 황금콩과 해바라기 씨앗을 시루에 찔때는 콩에서 비린내가 나지 않고 손가락으로 비벼보아 쉽게 뭉그러질 때까지 충분히 익히되, 가능한 고온에서 단시 간 익히는 것이 바람직하다.At this time, when the golden bean and sunflower seeds are steamed on the ground, the fish do not smell fishy and rub with a finger until they are easily cooked until they are easily clumped.
그러나, 재료들을 찌는 온도 및 시간은 특정시키지 않아도 무방하며, 다음단계인 메주 형성단계에서 일정형상의 메주를 형성시킬 수 있을 정도의 파쇄가 가능할 정도라도 무방하다. 이는 추후 된장을 제조하기 위해서는 재차 파쇄하는 단계가 필요하기 때문이다. However, the temperature and time of steaming the materials do not have to be specified, and the crushing may be sufficient to form a meso-shaped meju in the next meso forming step. This is because a step of crushing is necessary again to prepare miso.
상기 찐 황금콩과 해바라기 씨앗을 식기 전에 황금콩과 해바라기 씨앗이 드문드문 보일 정도로 찧은 후, 일정한 형상으로 매주를 형성하여 30℃의 온도인 음지에서 대략 3일 동안 겉면의 물기를 건조시킨다. 음지에서 건조시키는 이유는 태양열에 의해 건조하면 외부는 물론 내부까지 과도하게 건조되어 깨지거나 부스러질 수 있기 때문이다. Before steaming the steamed golden beans and sunflower seeds, the golden beans and sunflower seeds are steamed to a sparse appearance, and then formed in a regular shape every week to dry the water on the surface for about 3 days in the shade of 30 ℃. The reason for drying in the shade is that if it is dried by solar heat, it can be excessively dried to the outside as well as the inside, so that it can be broken or chipped.
상기 건조 과정을 거친 메주를 짚을 깔고 27 ~28℃ 정도의 실내온도에서 2주정도 발효시킨다. The dried meju is laid with straw and fermented for 2 weeks at room temperature of about 27 ~ 28 ℃.
상기 발효단계를 거친 알맞게 뜬 매주를 볏짚으로 열십자로 묶어 숙성실에서 3 ~ 4 개월 정도 숙성시킨 후, 햇볕에 쬐어 바짝 말린다. After each fermentation step is appropriately knit weekly tied with cruciform straw with a straw, aged for 3 to 4 months in a aging room, and then dried in the sun.
상기 제1단계 내지 제5단계를 거친 메주를 항아리에 물과 소금을 함께 넣어 숙성시킨다. 이때, 항아리 바닥에 소금을 약간 뿌린 후 숙성시킨 메주를 담고 물과 소금을 일정 비율로 넣어 숙성시킨다.The meju, which passed through the first to fifth steps, is put together with water and salt in a jar to ripen. At this time, sprinkle some salt on the bottom of the jar, and then add the aged meju, and add water and salt at a certain ratio to ripen.
상기 항아리에서 메주를 숙성시킬 때의 물과 소금의 비율은, 날이 추울 경우 10 : 3의 비율(염도계로 재어보아 18°보오메 정도), 날이 따뜻할 경우 10 : 4 비율(염도계로 재어보아 19° ~ 20°보오메 정도)로 간수를 만들어 메주를 풀어가면 서 꾹꾹 누른 후, 위에 소금을 얹혀서 항아리 뚜껑을 덮어 숙성하거나 맑은 날에는 뚜껑을 열어 햇볕을 쬐면서 숙성시킨다.When fermenting meju in the jar, the ratio of water and salt is 10: 3 when the blade is cold (about 18 ° bome by using a salinometer), and 10: 4 ratio when the blade is warm (saltometer) Make a simmer with 19 ° ~ 20 ° bome) and press it while releasing meju, then put the salt on top of the jar to ripen it, or on sunny days, open the lid and let it ripen in the sun.
본 발명은 특정한 실시예를 들어 설명하였으나 본 발명은 이에 한정되는 것은 아니며 본 발명의 기술적사상의 범위를 벗어나지 않는 범위내에서는 수정 및 변형 실시가 가능함은 물론이다. Although the present invention has been described with reference to specific embodiments, the present invention is not limited thereto and modifications and variations may be made without departing from the scope of the technical idea of the present invention.
이상에서 설명한 바와 같이, 본 발명에 의한 해바라기를 이용한 된장은 황금콩에 해바라기 씨앗을 배합하여 된장을 제조함으로써 해바라기 씨앗이 가지고 있는 인체에 이로운 영양분을 실생활에서 손쉽게 접하여 건강을 증진시킬 수 있는 장점이 있다.As described above, the miso using sunflower according to the present invention has the advantage of promoting health by easily contacting the nutrients beneficial to the human body of sunflower seeds in real life by combining sunflower seeds with golden soybeans.
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