KR100736170B1 - Manufacturing method of soybean paste - Google Patents
Manufacturing method of soybean paste Download PDFInfo
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- KR100736170B1 KR100736170B1 KR1020060055996A KR20060055996A KR100736170B1 KR 100736170 B1 KR100736170 B1 KR 100736170B1 KR 1020060055996 A KR1020060055996 A KR 1020060055996A KR 20060055996 A KR20060055996 A KR 20060055996A KR 100736170 B1 KR100736170 B1 KR 100736170B1
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- soybean paste
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 34
- 244000068988 Glycine max Species 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 239000007787 solid Substances 0.000 claims abstract description 19
- 241000121220 Tricholoma matsutake Species 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 17
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 5
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- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 15
- 244000294411 Mirabilis expansa Species 0.000 claims description 15
- 235000013536 miso Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 11
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000002950 deficient Effects 0.000 abstract description 4
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- 238000002156 mixing Methods 0.000 abstract description 3
- 229920001661 Chitosan Polymers 0.000 abstract description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 abstract description 2
- 229960002401 calcium lactate Drugs 0.000 abstract description 2
- 235000011086 calcium lactate Nutrition 0.000 abstract description 2
- 239000001527 calcium lactate Substances 0.000 abstract description 2
- 229940045110 chitosan Drugs 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 3
- 239000011780 sodium chloride Substances 0.000 abstract 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 abstract 1
- 229930003537 Vitamin B3 Natural products 0.000 abstract 1
- 235000015872 dietary supplement Nutrition 0.000 abstract 1
- 229960003512 nicotinic acid Drugs 0.000 abstract 1
- DFPAKSUCGFBDDF-UHFFFAOYSA-N nicotinic acid amide Natural products NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 239000011708 vitamin B3 Substances 0.000 abstract 1
- 235000019160 vitamin B3 Nutrition 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 239000003925 fat Substances 0.000 description 3
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- 238000002360 preparation method Methods 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 239000010902 straw Substances 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000000919 ceramic Substances 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
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- 229910052708 sodium Inorganic materials 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 235000021274 meat intake Nutrition 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
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- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
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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
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
도 1은 본 발명에 따른 된장의 제조 과정의 예시도1 is an illustration of the manufacturing process of doenjang according to the present invention
본 발명은 콩을 발효시켜 제조하는 된장에 관한 것으로 특히, 종래 된장보다 영양가 높고 세련된 맛을 제공하는 송이버섯을 함유하는 된장의 제조방법 및 이에 의해 제조된 된장에 관한 것이다.The present invention relates to a miso prepared by fermenting soybeans, and more particularly, to a method for preparing miso containing pine mushrooms that provide a nutritious and refined taste than conventional soybean paste, and a soybean paste prepared thereby.
일반적으로, 된장은 삶은 콩에 미생물이 자연 접종되어 만들어진 메주를 이용한 한국의 대표적인 반고체상 대두발효식품으로서, 삼국시대부터 우리나라에서 식품으로 애용되었으며, 된장은 원료 대두에서 유래되는 단백질, 탄수화물, 지방 등의 영양소가 골고루 갖추어진 우수한 조미식품으로 육류의 섭취량이 많지 않은 한국의 중요한 단백질 공급원으로 식생활에 없어서는 안 되는 식품으로 자리 잡고 있다.In general, doenjang is a representative semi-solid soybean fermented food in Korea using meju made by naturally inoculating microorganisms into boiled soybeans, and it has been used as a food in Korea since the Three Kingdoms. It is an excellent seasoning food with evenly balanced nutrients, and it is an important source of protein in Korea, where meat intake is not high.
이러한 된장은 그 제조방법은 각 지역마다 다소 차이가 있기는 하나 통상 다음과 같은 방법으로 제조되는 것이 일반적이다.These doenjangs are manufactured in the following method, although their manufacturing methods are somewhat different in each region.
즉, 콩으로 메주를 쑤어 목침만한 크기로 빚어 2∼3일간 말린 후 볏짚을 깔고 훈훈한 곳에 쟁여서 띄우는 발효단계, 다음으로 30∼40일정도 지나 메주가 잘 떴을 때 메주를 쪼개어 볕에 말리는 건조단계, 메주를 장독에 넣고 하루쯤 가라앉힌 말간 소금물을 붓는 침지단계, 간장과 고형분(메주)을 분리하는 분리단계, 거른 고형분(메주)을 숙성시키는 숙성단계로서 된장이 제조된다.In other words, fermented meju with soybeans and make them about the size of a needle, then dry them for 2 to 3 days, spread them on a straw straw, and float them in a hot place. Soybean paste is prepared as an immersion step of pouring meju into the poison and immersing the brine for about a day, and then separating the soy sauce and solids (meju) and aging the solids (meju).
이와 같이 제조된 된장은 제조방법에 따라 다소 다르기는 하나 통상 단백질, 지방, 당질이 풍부하게 들어있으며, 된장 속의 단백질 관련 성분들은 아미노산 조성이 우수한 질 좋은 펩티드 아미노산 형태로 존재하며, 특히 쌀을 주식으로 하는 우리의 식생활에 결핍되기 쉬운 리신이 많이 들어 있어 식생활의 균형을 잡아 준다.The soybean paste prepared in this way is different depending on the manufacturing method, but usually contains abundant protein, fat, and sugar. Protein-related components in doenjang exist in the form of high-quality peptide amino acids with excellent amino acid composition. There is a lot of lysine in our diet that is easily deficient in our diet.
된장 속의 지방은 대부분 불포화 지방산 형태로 콜레스테롤 함량이 낮고, 동물성 지방과는 달리 동맥 경화나 심장 질환 등을 유발할 염려가 없다. 오히려 리놀레산 등은 콜레스테롤이 체내에 쌓이는 것을 방지하고 혈액의 흐름을 원활히 하는 역할을 한다.Most of the fats in doenjang are unsaturated fatty acids, which have low cholesterol, and unlike animal fats, do not cause arteriosclerosis or heart disease. On the contrary, linoleic acid prevents cholesterol from accumulating in the body and plays a role in smoothing blood flow.
된장 특유의 향을 내는 성분은 10여종이 있는데 특히 바실러스 균(Bacilus spp.)의 작용에 의한 것으로 알려져 있다. 이외에도 된장은 비타민B1과 비타민B2도 함유되어 있는 것으로 보고 되고 있다.There are about 10 kinds of ingredients that make Miso unique, and it is known that Bacillus spp. In addition, doenjang has been reported to contain vitamin B1 and vitamin B2.
상기한 성분과 효능을 가진 된장은 우리나라뿐만 아니라 외국에서도 그 우수 성을 인정받아 널리 음식으로 소개되고 있다. 그러나 된장은 그 우수성에도 불구하고, 그 특유의 냄새 또는 약간의 섭취에도 불구하고 나트륨이 과다하게 섭취되는 등의 문제점이 있다.Soybean paste with the above ingredients and efficacy is recognized as its excellence not only in Korea but also in foreign countries. However, in spite of its superiority, miso has a problem such as excessive intake of sodium despite its peculiar smell or slight intake.
또한, 콩으로 발효식품을 만드는 방법은 우리나라뿐만 아니라 일본, 중국 등에서도 여러 가지 방법으로 알려져 있어 이러한 식품들과 경쟁하기 위해서는 보다 많은 연구를 진행하여 보다 영양가 높고 외국인의 입맛에도 맞는 된장을 제조할 필요가 있다.In addition, the method of making fermented foods with soybean is known in various ways not only in Korea, but also in Japan and China. Therefore, in order to compete with these foods, it is necessary to conduct more research to produce more nutritious miso and suitable for foreigners' taste. There is.
상술한 문제점을 해소하기 위한 본 발명의 목적은 콩을 발효시켜 제조하는 된장에 관한 것으로 특히, 종래 된장보다 영양가 높고 세련된 맛을 제공하는 송이버섯을 함유하는 된장의 제조방법을 제공하는 데 있다.An object of the present invention for solving the above problems relates to a miso produced by fermenting soybeans, and in particular, to provide a method for producing miso containing pine mushrooms that provide a nutritious and refined taste than conventional miso.
상기와 같은 목적을 달성하기 위한 본 발명의 특징은, 준비된 물에 준비된 콩을 삶아 이를 메주로 성형한 후 발효시키고, 준비된 물과 소금을 이용하여 발효된 메주를 항아리에 일정시간 침지시켜 간장과 고형분을 생성한 후 생성된 간장과 고형분을 분리하여, 거른 고형분을 숙성시키켜 된장을 제조하는 방법에 있어서: 콩을 삶는 과정과 메주를 항아리에 일정시간 침지시키는 과정 및 거른 고형분을 숙성시키는 과정에 송이버섯을 첨가하여 제조되는 된장에 송이버섯의 향과 맛을 함유시키되; 상기 거른 고형분을 숙성시키는 과정에서 송이버섯을 첨가하는 방법은 거른 고형분(메주)에 미리 준비한 삶은 콩과 과립타입으로 건조되어진 송이버섯 가루를 10:2:1의 비율로 혼합시키는 데 있다.A characteristic of the present invention for achieving the above object is, boiled soybeans prepared in prepared water to form them into meju and then fermented, soaked soy sauce and solids by immersing the fermented meju in a jar for a certain time using the prepared water and salt In the method of preparing soybean paste by separating the soy sauce and solids, and then aging the filtered solids: simmering the soybeans, immersing the meju in a jar for a certain time, and ripening the solids Add the aroma and taste of Matsutake to miso prepared by adding mushrooms; The method of adding the pine mushroom in the process of aging the filtered solid content is to mix the boiled beans prepared in advance in the filtered solid content (meju) and pine mushroom powder dried in granule type in a ratio of 10: 2: 1.
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본 발명의 상술한 목적과 여러 가지 장점은 이 기술 분야에 숙련된 사람들에 의해, 첨부된 도면을 참조하여 후술되는 본 발명의 바람직한 실시 예로부터 더욱 명확하게 될 것이다.The above object and various advantages of the present invention will become more apparent from the preferred embodiments of the present invention described below with reference to the accompanying drawings by those skilled in the art.
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이하, 본 발명의 바람직한 실시 예를 첨부한 도면을 참조하여 상세히 설명한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.
첨부한 도 1은 본 발명에 따른 된장의 제조방법을 도시하고 있는데, 이는 실제적으로는 전통적인 방식으로 보일 수 있으나, 본 발명에 따른 된장을 담그는 방식은 최대한 전통적인 방식을 취하며 그 과정에 본 발명에 따른 제조방식의 매뉴얼이 추가되는 것이 특징으로 그 과정은 다음과 같다.Attached Figure 1 shows a method of manufacturing doenjang according to the present invention, which may actually appear in a traditional manner, but the method of dipping doenjang according to the present invention takes the most conventional way and in the process The manufacturing method according to the feature is added, the process is as follows.
(1)삶은 콩의 준비과정.(1) Preparation of boiled beans.
콩과 물의 비율은 1:3의 비율로 10 내지 12시간 물에 콩을 침지시켜 콩을 불리는 과정을 수행한다. 이에 따라 물을 머금은 콩은 2.4~2.5배의 부피로 증가한다. The ratio of soybean and water is 1: 3 soaking soybeans in water for 10 to 12 hours to perform a process called soybeans. Soybeans with water increase to 2.4-2.5 times the volume.
이렇게 불려진 콩을 가마솥에 넣고 삶는 과정을 수행하게 되는데, 이때의 고전은 불린 콩과 물의 비율은 1:2.2의 비율로 하며 센 불 1시간 → 중불 1시간 → 약불 2시간의 가열시간 동안 바닥에 눌지 않도록 저어준다.The soy beans are then put into a cauldron and boiled.The classic method is that the soybeans and water have a ratio of 1: 2.2, and they are not pressed on the floor for 1 hour of high heat → 1 hour of medium light → 2 hours of low light. Stir to avoid.
이때, 송이버섯 일정량을 잘게 썰어 약불 1시간 가열 후 가마솥에서 삶아지고 있는 콩에 첨가한 후 나머지 1시간을 약불로 가열하는 것이다.At this time, finely chopped a certain amount of Matsutake mushrooms are heated for about 1 hour and then added to the beans being boiled in a cauldron and the remaining 1 hour is heated to low heat.
따라서 상술한 과정을 다시 정리하면, 1차적으로 불린 콩과 물의 비율은 1:2.2의 비율로 하며 센 불 1시간 → 중불 1시간 → 약불 1시간 → 잘게 썰어놓은 송이버섯 일정량 혼합 → 약불 1시간 가열의 과정의 밟으며 가열시간 동안 바닥에 눌지 않도록 저어준다.Therefore, if the above process is rearranged, the ratio of soybeans and water, which is called first, is 1: 2.2 ratio, and 1 hour of high heat → 1 hour of medium light → 1 hour of low light → Mixed amount of chopped pine mushrooms → 1 hour of low heat Stir the process so that it is not pressed on the floor during the heating time.
(2) 소금과 물의 준비과정.(2) Preparation of salt and water.
소금은 천일염을 사용하되 2년 내지 3년간 별도의 장소에 저장하여 간수를 제거한다. 이후 저장기간이 2년 내지 3년이 경과한 소금을 특수 용기(세라믹 용기)에 담아 1000℃의 온도에서 구워내며 이를 통해 소금의 독성을 제거한다.Salt is used for natural salt, but stored in a separate place for 2 to 3 years to remove the water. After 2 to 3 years of storage, the salt is placed in a special container (ceramic container) and baked at a temperature of 1000 ° C, thereby eliminating the toxicity of the salt.
따라서 천일염을 별도 공간에서 방치하는 기간동안 소금의 간수를 제거하며, 고온에서 가열함에 따라 이산화황 등의 유해가스를 제거하고, 세라믹 용기와 같은 특수 용기를 사용함에 따라 소금에 포함되어 있는 납 혹은 철 성분 등의 불순물을 제거한다.Therefore, the salt water is removed during the period when the natural salt is left in a separate space, the harmful gas such as sulfur dioxide is removed by heating at high temperature, and the lead or iron component contained in the salt by using a special container such as a ceramic container. Remove impurities such as
물은 암반수 등을 끓여 사용함.Water is used to boil rock water.
(3) 메주성형과정.(3) Meju molding process.
전통의 방법에 따라 볏짚 등을 이용해 성형하고 건조한다.Molded and dried using rice straw according to traditional methods.
(4) 항아리 준비과정.(4) jar preparation.
전통옹기를 사용하되 그 배열은 행렬로 배열하되 각 항아리와 항아리 사이의 이격거리를 충분히 유지시켜 가급적 주변의 다른 항아리의 그림자로 인해 그늘이지지 않도록 배열한다.Use traditional pottery, but arrange the array in a matrix, but keep enough distance between each jar so that it is not shaded by shadows of other jars around it.
(5) 메주 배합과정.(5) Meju blending process.
메주를 항아리에 준비된 소금과 물을 넣어 일정기간(춘장: 40일, 동장: 55일) 침지시키되, 이때 송이버섯 일정량을 함께 침지시킨다.Meju is immersed in a jar with salt and water prepared for a certain period of time (Chunjang: 40 days, winter season: 55 days), at which time a certain amount of Matsutake mushrooms is immersed together.
이후, 해당 기일이 경과하면 간장과 고형분(메주)을 분리하여, 거른 고형분 (메주)에 미리 준비한 삶은 콩과 과립타입으로 건조되어진 송이버섯 가루를 10:2:1의 비율로 혼합한다.Then, when the corresponding date elapses, the soy sauce and solids (meju) are separated, and the boiled beans prepared in the filtered solids (meju) and the pine mushroom powder dried in granules are mixed in a ratio of 10: 2: 1.
이때, 상기 배합단계에서 메주 100중량부에 대하여 젖산칼슘, 키토산, 비타민B3로 구성되는 영양 강화제를 0.01중량부 내지 5중량부를 더 배합하여 종래 된장에서 결핍되는 영양소를 보충할 수도 있다.At this time, in the blending step, 0.01 to 5 parts by weight of a nutrition enhancer consisting of calcium lactate, chitosan and vitamin B 3 with respect to 100 parts by weight of meju may be supplemented with nutrients deficient in conventional doenjang.
(6) 숙성과정.(6) aging process.
혼합되어진 된장을 통상적인 전통 방법에 의해 2개월 내지 6개월 이상 숙성시키게 된다.The mixed miso is aged for 2 to 6 months by conventional methods.
이상의 설명에서 본 발명은 특정의 실시 예와 관련하여 도시 및 설명하였지만, 특허청구범위에 의해 나타난 발명의 사상 및 영역으로부터 벗어나지 않는 한도 내에서 다양한 개조 및 변화가 가능하다는 것을 당 업계에서 통상의 지식을 가진 자라면 누구나 쉽게 알 수 있을 것이다.While the invention has been shown and described in connection with specific embodiments thereof, it is well known in the art that various modifications and changes can be made without departing from the spirit and scope of the invention as indicated by the claims. Anyone who owns it can easily find out.
이상에서 설명한 바와 같은 본 발명에 따른 된장의 제조방법을 제공하면, 종래 된장에서 결핍되는 영양소를 보충하고, 된장의 섭취에서 오는 나트륨 과다섭취 등의 문제점을 해결하며, 된장의 구수한 향기에 더하여 상큼한 향을 낼 수 있는 효과를 도모할 수 있다.Providing a method for producing soybean paste according to the present invention as described above, replenishes nutrients deficient in conventional doenjang, solves problems such as excessive intake of sodium from the intake of miso, refreshing fragrance in addition to the delicious flavor of miso The effect can be achieved.
또한, 본 발명에 따른 된장은 그 영양상의 우수성과 외국인에게도 역겹지 않은 향을 발현하게 됨으로써 우리 음식의 세계화에도 기여할 것으로 기대된다.In addition, doenjang according to the present invention is expected to contribute to the globalization of our food by expressing its nutritional excellence and unpleasant aroma to foreigners.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101108658B1 (en) | 2009-09-15 | 2012-01-25 | 김진순 | Manufacturing method of low salty soybean paste using Artemisia annua and soybean paste using the same |
| CN103653108A (en) * | 2012-09-10 | 2014-03-26 | 李水平 | Radiation-proof oxidation resistant functional beverage and production process thereof |
| CN105124533A (en) * | 2015-07-28 | 2015-12-09 | 合肥维巧食品科技有限公司 | Tricholoma matsutake-soybean sauce |
| CN117837740A (en) * | 2023-06-27 | 2024-04-09 | 杭州松鲜鲜自然调味品有限公司 | Preparation method of tricholoma matsutake fermented soy sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030079600A (en) * | 2002-04-04 | 2003-10-10 | 이숙경 | a lump of fermented soybeans used sap & soysauce and soybeans paste and thick soypaste mixed with redpepper and fermented soybeans used sap and heated salt. |
| KR20040037512A (en) * | 2002-10-29 | 2004-05-07 | 곽춘식 | Mushrooms toenjang and producing method of that |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030079600A (en) * | 2002-04-04 | 2003-10-10 | 이숙경 | a lump of fermented soybeans used sap & soysauce and soybeans paste and thick soypaste mixed with redpepper and fermented soybeans used sap and heated salt. |
| KR20040037512A (en) * | 2002-10-29 | 2004-05-07 | 곽춘식 | Mushrooms toenjang and producing method of that |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101108658B1 (en) | 2009-09-15 | 2012-01-25 | 김진순 | Manufacturing method of low salty soybean paste using Artemisia annua and soybean paste using the same |
| CN103653108A (en) * | 2012-09-10 | 2014-03-26 | 李水平 | Radiation-proof oxidation resistant functional beverage and production process thereof |
| CN103653108B (en) * | 2012-09-10 | 2014-12-10 | 李水平 | Radiation-proof oxidation resistant functional beverage and production process thereof |
| CN105124533A (en) * | 2015-07-28 | 2015-12-09 | 合肥维巧食品科技有限公司 | Tricholoma matsutake-soybean sauce |
| CN117837740A (en) * | 2023-06-27 | 2024-04-09 | 杭州松鲜鲜自然调味品有限公司 | Preparation method of tricholoma matsutake fermented soy sauce |
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