KR100824005B1 - Manufacturing method for soybean paste composition comprising fermented soybean - Google Patents
Manufacturing method for soybean paste composition comprising fermented soybean Download PDFInfo
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- KR100824005B1 KR100824005B1 KR1020070081374A KR20070081374A KR100824005B1 KR 100824005 B1 KR100824005 B1 KR 100824005B1 KR 1020070081374 A KR1020070081374 A KR 1020070081374A KR 20070081374 A KR20070081374 A KR 20070081374A KR 100824005 B1 KR100824005 B1 KR 100824005B1
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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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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Abstract
Description
본 발명은 된장 조성물 제조방법에 관한 것으로서, 상세하게는 청국장을 포함한 여러 가지 맛을 내는 요소를 가미하여 새롭게 구성된 청국장 가미 된장 조성물을 제조할 수 있는 방법에 관한 것이다.The present invention relates to a method for producing a doenjang composition, and more particularly, to a method for preparing a newly constructed Cheonggukjang flavored miso composition by adding various flavoring elements including Cheonggukjang.
된장국을 맛있게 끓이기 위하여 된장에 맛을 내는 다양한 성분을 부가하여 된장 조성물을 제조하는 방법은 여러 가지 형태로 알려져 있다. 특히 최근에는 된장에 청국장을 가미하여 청국장 가미 된장 조성물을 제조하는 것도 시도되고 있으나 된장과 청국장을 맛을 모두 살려 뛰어난 풍미를 느끼게 하는 조성물의 제조방법은 여러 형태로 시도되고 있으나 충분한 만족을 얻지 못하고 있는 실정이다.In order to boil a miso soup deliciously, a method of preparing a miso composition by adding various ingredients to the miso is known in various forms. In particular, in recent years, the addition of Cheonggukjang to the Doenjang has been attempted to produce the Cheonggukjang seasoned Doenjang composition, but the method of producing a composition that makes both the doenjang and Cheonggukjang taste to make an excellent flavor has been tried in various forms, but not enough satisfaction It is true.
따라서 본 발명이 이루고자 하는 기술적 과제는 맛이 뛰어나고 영양이 풍부한 청국장 가미 된장 조성물의 제조방법을 제공하는 것이다.Therefore, the technical problem to be achieved by the present invention is to provide a method for producing a soybean paste flavored soybean paste composition excellent in nutrition and rich in nutrition.
상기 기술적 과제를 달성하기 위하여, 본 발명은In order to achieve the above technical problem, the present invention
(a) 된장 1400 ~ 1800㎖에 감초 가루 3 ~ 7㎖을 부가하고 치대어 혼합하는 단계;(a) adding 3-7 ml of licorice powder to 1400-1800 ml of miso and stirring to mix;
(b) 상기 (a) 단계 결과물에 레드 와인 12 ~ 17㎖, 송화 가루 12 ~ 17㎖ 및 굴소스 3 ~ 7㎖을 균일하게 혼합한 소스를 부가하여 혼합하는 단계; (b) adding a mixture of 12 to 17 ml of red wine, 12 to 17 ml of calendula powder, and 3 to 7 ml of oyster sauce to the resultant of step (a);
(c) 상기 (b) 단계의 결과물에 멸치 가루 12 ~ 17㎖, 다시마 가루 3 ~ 7㎖ 및 고추씨 가루 3 ~ 7㎖을 섞어 치대어 혼합하는 단계; 및(c) mixing 12 to 17 ml of anchovy powder, 3 to 7 ml of kelp powder, and 3 to 7 ml of red pepper seed powder to the resultant of step (b); And
(d) 상기 (c)단계의 결과물에 소금을 넣지 않은 청국장 200 ~ 400㎖를 부가하여 혼합하는 단계를 포함하는 것을 특징으로 하는 청국장 가미 된장 조성물 제조방법을 제공한다.(d) it provides a method of producing a soybean paste flavored soybean paste composition comprising the step of adding and mixing 200 ~ 400ml of the soybean paste not added salt to the resultant of step (c).
상술한 바와 같은 본 발명에 따라 제조된 청국장 가미 된장 조성물은 국이나 찌개를 끓이는 경우 그 맛이 매우 뛰어나며 영양성분, 건강 증진을 기능성 성분을 강화하여 건강에 더 뛰어난 효능을 발휘하게 된다.Cheonggukjang seasoning miso composition prepared according to the present invention as described above is excellent in the taste when boiled soup or stew, and enhances the nutritional ingredients, functional enhancement functional ingredients to exert more excellent health.
이어서 본 발명에 따른 청국장 가미 된장 조성물 제조방법에 대하여 상세하게 설명하기로 한다.Next will be described in detail with respect to the manufacturing method of the cheongukjang kami miso composition according to the present invention.
먼저, 이미 만들어진 된장 1400 ~ 1800㎖에 감초 가루 3 ~ 7㎖을 부가하고 치대어 혼합한다. 상기 된장은 특별한 제한 없이 본 발명이 속하는 기술 분야에 알려진 것이라면 사용가능하며, 본 발명에서 감초 가루를 부가하는 이유는 된장을 담글 때의 세균으로 인한 독이나 공해로 인한 독을 중화, 해독하는 작용을 위한 것이며 또한 감초는 된장을 담글 때 높은 농도의 소금물을 사용하기 때문에 발생하는 씁쓸한 맛과 콩의 단백질이 분해된 아미노산 중에서 발생되는 쓴맛을 중화하는 작용을 하여 본 발명에 따른 된장 조성물의 맛을 부드럽게 하여 현대인에 입맛에 맞게 하는 인공감미료 효과를 낼 수 있다.First, 3-7 ml of licorice powder is added to 1400-1800 ml of the already made miso, and mixed by stirring. The miso can be used as long as it is known in the art without particular limitation, and the reason for adding licorice powder in the present invention is to neutralize and detoxify poison due to bacteria or pollution due to bacteria when soaking miso. In addition, licorice is used to neutralize the bitter taste caused by the use of high concentration of brine when soaking soybean paste and soybean protein is degraded by the soybean protein composition to soften the taste of the miso composition according to the present invention It can produce artificial sweetener effect to suit the taste of modern people.
이어서 감초 가루를 혼합한 된장에 다음과 같은 방법으로 만들어진 소스를 혼합한다.Then, mix the sauce made in the following way with the miso mixed with licorice powder.
상기 소스는 레드 와인 12 ~ 17㎖, 송화 가루 12 ~ 17㎖ 및 굴소스 3 ~ 7㎖을 균일하게 혼합하여 만들어지게 된다. 여기서 레드 와인은 포함되어 있는 폴리페놀성분에 의해 활성산소를 제거하고 항산화제의 역할을 하며, 더욱이 레드 와인에 함유되어 있는 타닌과 페놀 성분으로 된장 담글 때의 염분 때문에 생길 수 있는 고혈압을 예방할 수도 있다. The sauce is made by uniformly mixing 12 to 17 ml of red wine, 12 to 17 ml of pine powder and 3 to 7 ml of oyster sauce. Here, red wine removes active oxygen by the contained polyphenols and acts as an antioxidant. Furthermore, red wine may prevent high blood pressure, which may be caused by salts of soybean paste made with tannins and phenols contained in red wine. .
또한 장 담글 때에는 특별히 좋을 물을 가려서 사용하여야 하는데 레드 와인에 들어 있는 유기산은 장 담글 때 걱정되는 물에 대해서 살균 효과 및 장내 세균 밸런스를 조정하는데 도움을 줄 수도 있다.In addition, when you enter the intestine, especially good water should be used to cover the red wine organic acid contained in the intestinal soaking water may help to adjust the bactericidal effect and gut bacteria balance.
상기 송화 가루는 이온화된 칼륨이나 콜린을 함유하고 있어 혈액순환에 좋으며 노화방지, 피부미용, 고혈압, 치매, 당뇨 등에 효과가 있는 좋은 성분이나 그 맛이 텁텁한 문제가 있으나 굴소스와 함께 사용함으로써 그 텁텁한 맛을 감칠맛으로 변화시킬 수 있다.The calendula powder contains ionized potassium or choline, which is good for blood circulation and is effective for preventing aging, skin care, high blood pressure, dementia, diabetes, etc. You can change the taste to rich flavor.
상기 굴소스는 어두운 갈색을 띠는 소스로 신선한 생굴을 소금이나 간장에 넣어 발효시킨 후 웃물을 따라 내고 걸쭉한 상태로 만든 것으로서 굴 특유의 항미가 있어 된장 조성물의 맛을 더욱더 증진시키는 효과가 있다. 다만 짠맛이 강하고 향이 진하게 때문에 그 사용량을 된장 1400 ~ 1800㎖에 굴소스 3 ~ 7㎖로 적절하게 조절하는 것이 매우 중요하다.The oyster sauce is a dark brown sauce is made of fresh raw oysters in salt or soy sauce and fermented after pouring the water in a thick state as the oysters have an anti-microbial unique taste has the effect of further enhancing the taste of the miso composition. However, it is very important to properly adjust the amount of soybean paste 1400 ~ 1800ml to oyster sauce 3 ~ 7ml because the salty taste is strong and rich.
다음으로 상기 레드 와인, 송화 가루, 굴소스를 혼합한 소스를 부가한 된장 조성물에 멸치 가루 12 ~ 17㎖, 다시마 가루 3 ~ 7㎖ 및 고추씨 가루 3 ~ 7㎖을 섞어 치대어 혼합한다. 상기 멸치 가루, 다시마 가루 및 고추씨 가루는 된장 조성물을 이용하여 국이나 찌개를 완성하였을 때 맛을 증진시키기 위하여 일반적으로 사용되는 것들로서 특별한 설명을 생략하기로 한다. Next, 12 to 17 ml of anchovy powder, 3 to 7 ml of kelp powder, and 3 to 7 ml of red pepper seed powder are mixed and mixed with the miso composition to which the red wine, calendula powder, and oyster sauce are mixed. The anchovy powder, kelp powder and red pepper seed powder are those commonly used to enhance taste when the soup or stew is prepared using a miso composition, and thus, a special description thereof will be omitted.
마지막으로 소금을 넣지 않은 청국장 200 ~ 400㎖를 부가하면 본 발명에 따른 청국장 가미 된장 조성물의 제조는 완료된다. 본 발명에서의 청국장은 소금을 넣지 않은, 즉 콩으로 만든 다음 어떠한 가미도 하지 않은 것을 사용하는 것이 좋다. 청국장은 된장의 짠맛을 중화시키고 글루타민산의 양을 증가시켜 짜지 않고 풍미가 뛰어난 조성물이 완성되도록 한다.Finally, the addition of 200 ~ 400ml of the salt-free Cheonggukjang is completed the production of Cheonggukjang seasoned miso composition according to the present invention. Cheonggukjang in the present invention is preferably used without salt, that is, made with soybeans and then without any flavoring. Cheonggukjang neutralizes the salty taste of miso and increases the amount of glutamic acid to ensure that the composition is excellent without being salty.
이어서 실시예를 통하여 본 발명을 상세하게 설명하기로 한다.Next, the present invention will be described in detail with reference to Examples.
<실시예 1><Example 1>
된장 1600㎖에 감초 가루 5㎖, 레드와인 15㎖, 송화 가루 15㎖, 굴소스 5㎖, 멸치 가루 15㎖, 다시마 가루 5㎖, 고추씨 가루 5㎖ 및 청국장 300㎖을 본 발명에 따른 순서에 따라 부가 혼합하여 본 발명에 따른 청국장 가미 된장 조성물을 완성하였다.1600 ml of soybean paste, 5 ml of licorice powder, 15 ml of red wine, 15 ml of calendula powder, 5 ml of oyster sauce, 15 ml of anchovy powder, 5 ml of kelp powder, 5 ml of red pepper seed powder and 300 ml of Cheonggukjang according to the present invention. The addition was mixed to complete the Cheonggukjang seasoning miso composition according to the present invention.
<실험예 1>Experimental Example 1
상술한 실시예 1에서 완성한 청국장 가미 된장 조성물을 이용하여 찌개를 끓이고 이어서 동일한 방법을 된장에 청국장만을 가미한 된장 조성물(종래 조성물)을 이용하여 찌개를 끓였다.The stew was boiled using the Cheonggukjang seasoning miso composition completed in Example 1 described above, and then the stew was boiled using a miso composition (conventional composition) in which only Cheonggukjang was added to the miso.
상기 끓인 각각 찌개에 대하여 길거리에서 20명 선정하여 맛의 평가를 한 결과 20명 모두 본 발명에 따라 제조된 청국장 가미 된장 조성물이 맛이 뛰어난 것으로 판정을 내렸다.Each of the boiled stew was selected from 20 people on the street to evaluate the taste. All 20 people were judged to have excellent taste of the soybean paste flavored soybean paste prepared according to the present invention.
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JP2008000003A (en) * | 2004-10-01 | 2008-01-10 | Oncorex Inc | Pim-1 ACTIVITY/PROTEIN INHIBITING PHARMACEUTICAL |
JP2008006011A (en) * | 2006-06-28 | 2008-01-17 | Aruze Corp | Game machine |
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JP2008000003A (en) * | 2004-10-01 | 2008-01-10 | Oncorex Inc | Pim-1 ACTIVITY/PROTEIN INHIBITING PHARMACEUTICAL |
JP2008006011A (en) * | 2006-06-28 | 2008-01-17 | Aruze Corp | Game machine |
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공개특허공보 제2000-0030280호 |
공개특허공보 제2000-0039568호 |
공개특허공보 제2006-0110424호 |
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