KR100875215B1 - Manufacturing method for rice chaff paste - Google Patents

Abstract

A method for preparing the rice bran chaff paste is provided to maximize the taste and to use it for treating gastrointestinal disorder, habitual constipation and denutrition. A method for preparing the rice bran chaff paste comprises the steps of (S10) making a bean meju (fermented soybeans) powder, a barley meju powder, a malt solution prepared by boiling malt in water, and a yeast from whole wheat or oat; (S20) mixing 70-90 wt% of the barley meju powder and the 10-30 wt% of the bean meju powder, and mixing it with a bean boiled solution, the malt solution, the yeast, purified water and salt; (S30) putting it in a pot, spreading salt on it, and fermenting it for 2-4 months; (S40) adding a barley powder, malt, powdered red pepper and salt to it; and (S50) maturing it for 20-30 days.

Description

Manufacturing method for Rice bran {Manufacturing Method for Rice Chaff Paste}

The present invention relates to a method for preparing jangjangjang, more specifically, it is possible to transform the sugar into lactic acid, so that the intestinal action is possible, and by inhibiting the growth of bacteria in the intestine to prevent abnormal fermentation and abnormal rot, the stomach The present invention relates to a method for preparing anchovies to treat diseases, habitual constipation, and nutritional disorders.

Most Korean foods are seasoned and flavored with Jang, which is the basis for the taste of all Korean foods. There is no accurate record on when Koreans started eating doenjang, but if you look at Dongyijeon in Wiji, you can see that doenjang and soy sauce have already been mixed before the Three Kingdoms. It is believed that the soy sauce and doenjang were separated in the Three Kingdoms period after soaking thick things.

In the early and middle Joseon Dynasty, Guan Zhou-Yo and Jeungbo Forest Economy also provided the Jangdo Law section and Jangjojojo, respectively. It is easy to guess how important food is in Korean dietary foods because it shows how to make good intestines.

In order to make such a good bowel, we have been devising various ways in the past, and this dietary habit is still quantitatively different in most of the households until now when the market for the mass-produced jang is being activated. Still through.

There are two types of miso: traditional soybean paste soaked in soy sauce and dumped with sesame seeds, and dried miso made by pouring salt water into meju properly. In addition, there are special seasonings, such as Dambukjang and Makjang, which are immersed in spring, jangjangjang and jangjang, which are soaked in summer, and Cheongtaejang and red bean paste, which are soaked in autumn.

The traditional type of rice is made with soybeans in November-December, made into a suitable size, dried for 2 to 3 days, and then placed on a straw straw. After 30-40 days, when the meju is good at it, split the meju and dry it in the sun and put it in the poison. The ratio of soybeans to water and salt is about 1: 4: 0.8. Flour red charcoal on top of it, roast dried red peppers on a fire, and roast the jujube. It is known to remove impurities and odors. After 20 to 30 days, pick up meju, sprinkle with salt evenly, and soy sauce. Gently squeeze it into the jar and sprinkle with salt. Be careful not to let rain water enter, and then seal it with a mesh cloth to expose the meju to the miso.

An improved formula is a manufacturing method that focuses on miso without floating soy sauce. In the same way as the traditional method, pick meju and make it as big as a fist. Pour the soaked salt water about a day only to cover the meju and cover it for a month. Prepare another poison, transfer this meju, sprinkle it with salt, seal it with a mesh, and cook in the sun.

The eclectic way of soy sauce is to make soybean paste with soy sauce, so that the ingredients of meju are soaked into soy sauce and the taste and nutrition are poor. In other words, the coarse ground meju is made by dipping it in salty water, and then the soy sauce is mixed with the remaining meju flakes.

Doenjang has the effect of removing fishy smell (矯 臭 效果), because the protein is the main component of the doeneunde has a property of adsorbing many odors. Mixing fishy fish, such as mackerel or crab, with some miso-based dishes, you can get rid of fishy smells and enhance the flavor of the dishes.

However, in the case of such a conventional miso, in addition to the use of seasoning or flavoring of food or the use of boiling soup or stew or dipping cucumbers, peppers, etc. has a limit that can not be used as a side dish as it is.

On the other hand, with the development of industrial technology, the dietary habits of modern people have changed much compared to 10-20 years ago. For example, improved nutritional status and the development of antibiotics have resulted in a lower mortality rate from terrible infections such as tuberculosis and pneumonia, while increasing adult disease, a cultural disease.

In general, adult disease is known to be caused by overworking and obesity due to lack of exercise, and stress due to complex social activities.However, excessive intake of animal fats and sugars causes severe obesity and arteriosclerosis, especially ischemic heart disease. It is a problem.

Accordingly, there is an increasing demand for food ingredients for healthy eating that can protect one's health from adult diseases, and from these demands, research on traditional foods suitable for constitution in each country is being actively conducted.

The present invention has been made in view of the above-described conventional problems, it is possible to suppress the growth of bacteria in the intestine (정장) through the intestinal action, as well as to prevent abnormal fermentation and abnormal rot, gastrointestinal disease or habit It is a first object of the present invention to provide a method of making canopy, which is curable for constipation and nutritional disorders.

In addition, another object of the present invention is to perform the aging of the main raw material and kamjang in each step to maximize the maturation of various ingredients to increase the taste of the intestine and to use the bowel itself as a side dish to improve the constitution and improve digestion It is to provide a method for manufacturing the baekjangjang.

Yet another object of the present invention is to make a chapter using only natural grain material through an environmentally friendly manufacturing process to prevent various pollution and pollution, as well as to provide a method for producing isjangjang that can contribute to the transmission of excellent traditional food. It is also for.

The method for preparing jangjangjang proposed by the present invention includes a material preparation step, a mixing step, a first ripening step, a seasoning step, and a second ripening step, wherein the material preparation step includes washing and drying soybean meju. Process of making soybean meju powder by grinding, washing and drying barley bran meju, making powdered barley bran meju powder, and making malt by boiling malt in water at 70 ~ 80 ℃ and making whole malt or Washing the dried yeast made of oats, put the powder pulverized in a furoshiki, floated to 40 ~ 50 ℃ made of yeast water, the mixing step is 70 to 90% by weight of the barley bran meju powder and the soybean meju 10 to 30% by weight of the powder is mixed to make a meju powder mixture, soybean boiled meju beans, the malt, the yeast water, and purified water and salt mixed and kneaded to make a main raw material, the primary The ripening step consists of fermenting the main raw material in Jangdok for 2 to 4 months, and the seasoning step is a lukewarm porridge added with fermented barley rice flour, malt water, red pepper powder, and salt to add fermented taste. It consists of the process of making the seasoning seasoning, the secondary aging step consists of the process of aging 20 to 30 days in the pot.

In the material preparation step, the soybean meju is selected by washing soybeans of coarse yellow or black color, soaked for 12 hours, boiled in a cauldron, and steamed to about three quarters using mortar, and then in a straw greenhouse. After drying for 24 to 72 hours, a month can be hung in a 20 ° C greenhouse and transferred to a well-ventilated place.

In addition, in the material preparation step, the barley bran meju boiled soybean bran and soybeans boiled, mixed with water, purified water to make a doughnut-shaped, washed in water and dried in a greenhouse for 24 to 72 hours on a sun-dried straw, If yellow molds are formed, they are shaken and dried for 20 hours more in the sun, baked in a fire using straw or chaff, and burned on the outside so as not to burn, and then hung in a well-ventilated shady place for 6 to 7 months.

According to the method for producing jangjangjang according to the present invention, since the intestinal action is exerted from materials such as barley bran meju and barley rice flour, bacterial growth in the intestine is suppressed and abnormal fermentation and abnormal rot are prevented. Of course, you will get food ingredients that can be used to treat stomach diseases, habitual constipation, and nutritional disorders.

In addition, according to the production method of the jangjangjang according to the present invention, by dividing the aging of the main raw material and the seasoning in each step to maximize the maturation of various ingredients to increase the long taste and at the same time through the predetermined seasoning step using barley rice flour or various seasonings Since it can eat itself as a side dish, it will ultimately improve constitution and digestion, and improve homeostasis in the body, thereby improving health.

In addition, according to the method of manufacturing the jangjangjang according to the present invention, natural grain material is fermented and aged through an environment-friendly manufacturing process, thereby preventing various pollution and pollution, as well as succeeding to develop excellent traditional foods in the future. .

Next, with reference to the accompanying drawings, a preferred embodiment of the method for manufacturing a capillary according to the present invention will be described in detail.

First, the embodiment of the production method according to the present invention, as shown in Figures 1 and 2, the material preparation step (S10) for preparing a variety of materials, the mixing step (S20) for mixing the prepared materials, and the mixed main raw materials It comprises a first aging step (S30) for aging, the seasoning step (S40) for flavoring the main raw material, and the second aging step (S50) for aging the jangjang.

The material preparation step (S10) is a process of making soybean meju flour by washing, drying and crushing soybean meju (S11), the process of making barley bran meju powder by washing and drying barley bran meju (S12), Put malt into water and boil it to 70 ~ 80 ℃ to make malt (S13), and wash and dry the yeast made of whole wheat or oat, put the ground powder into crepe, and float it at 40 ~ 50 ℃. The process is made (S14).

The soybean meju is dried for 5 to 7 days after washing, the barley bran meju is preferably used to dry for 3 to 5 days. And the malt is obtained by cutting and drying the roots of sprouted barley, it is important to use purified water, the yeast is floated after kneading the whole wheat or oat whole, usually floating for 3 to 6 months Obtained through ripening period.

The mixing step (S20) is the soybean water boiled meju beans by mixing the 70 to 90% by weight of the barley bran meju powder and 10 to 30% by weight of the soybean meju powder, the malt and the yeast And, the process consists of mixing and mixing the purified water and salt to make the main raw material (S21).

The mixing ratio of barley bran meju powder and soy meju powder of the meju powder mixture is about 8: 2, and the bean water is 40 to 60 parts by weight, and the malt oil is 10 to 30 weight based on 100 parts by weight of the meju powder mixture. Part , the yeast water is 10 to 30 parts by weight , the purified water is 5 to 15 parts by weight , the salt is mixed with 5 to 15 parts by weight , respectively, to produce a main raw material.

Since the main raw material causes intestinal action from barley bran meju powder, it inhibits bacterial growth in the intestine, prevents abnormal fermentation and rot, and resolves gastrointestinal diseases, nutritional disorders and habitual constipation. It is excellent to do.

The first ripening step (S30) is made of a process (S31) to put the main raw material in fermentation for 2-4 months.

Here, the salt used in the mixing step (S20) is a salt salt for pickling containing 80% by weight of sodium chloride, each of the particles are prepared in two types of fine and coarse, if the purpose to match the liver due to the fine particles If the solubility of natural salt is used, and for the purpose of causing disinfection or purification while slowly dissolving over a long time, it is recommended to use a natural salt that can maintain solubility due to relatively coarse particles.

The seasoning step (S40) is made by adding the barley rice flour and malt, pepper powder and salt to the fermented main raw material to create a seasoning season with a predetermined taste (S41).

The seasoning according to the present invention is 15 to 25 parts by weight of the barley rice flour, 5 to 10 parts by weight of the malt water, 15 to 25 parts by weight of the red pepper powder, 5 to 15 parts by weight of the salt with respect to 100 parts by weight of the main raw material It is made by addition.

The barley rice flour is used to clean and grind fine barley rice stored completely dried, but crushed with lukewarm porridge before mixing. At this time, the barley rice powder, like the barley bran meju powder of the main raw material reinforces the action (整腸) to help eliminate the habitual constipation and the like.

The secondary aging step (S50) consists of a process (S51) to put the jangjangjang in a jar and aged for 20 to 30 days.

The aged seasoning is not only deepen the intestinal taste by combining the inherent taste of various ingredients, but also can eat the intestine itself for side dishes, ultimately beyond the constitution improvement and digestion, home body stasis (homeostasis) In other words, even if the impact of changes in the alien body, the organs of the body (상호 器) mutual protection of the immune system to improve the physiological ability to maintain a healthy state.

In the material preparation step (S10), the soybean meju is soaked in a thick yellow or black soybeans and washed for 12 hours, then boiled in a cauldron, steamed into three pieces, and then molded into a predetermined shape, 24 ~ in a greenhouse covered with straw. After 72 hours of drying, hang them in a 20 ° C greenhouse for one month and transfer them to a well-ventilated place.

The bean meju is directly shaped by hand using square foil or burlap pieces during molding. At this time, the burlap piece is to be used for the purpose of easily separating the soybean meju formed in square foil.

In the material preparation step (S10), the barley bran meju boiled barley bran and soybeans boiled, soybeans, purified, kneaded to make a donut, washed in water and dried in a greenhouse for 24 to 72 hours on a sun-dried straw If yellow molds are formed, shake them off and dry them for 20 hours more in the sun, then burn them in a fire using straw or rice husks, and then hang them in a well-ventilated shady place for 6 to 7 months.

When the barley bran is harvested in summer, the barley bran is used to filter the bran of the by-products produced in a fine sieve, and when the barley bran is baked with straw or rice husk fire, the outer surface is burnt, removing the burnt part. It is good to use after.

And, the storage period of the barley bran wine is possible even longer than 6-7 months. If the storage period is extended in this way, it is better to keep it in a poisonous place than in a shaded place with good ventilation such as under an eaves. At this time, it is necessary to check from time to time because the ventilation of the intestine must be maintained in good condition.

According to the production method of the jangjangjang according to the present invention as described above, the aging of the main raw material and the seasoning is carried out in each step to maximize the maturation state of various materials to improve the efficacy of fermented foods, as well as natural grain materials It is fermented and matured through the manufacturing process to prevent various pollution and pollution, and succeeded by developing another excellent traditional food in the future.

In the above description of the preferred embodiment of the method for manufacturing jangjangjang according to the present invention, the present invention is not limited to this, but can be modified in various ways within the scope of the claims and the detailed description of the invention and the accompanying drawings. This also belongs to the scope of the present invention.

1 is a block diagram showing an embodiment of a method for manufacturing the jangjangjang according to the present invention.

Figure 2 is a block diagram showing in detail the step-by-step process in an embodiment of the method for manufacturing jangjangjang according to the present invention.

Claims (6)

The material preparation step of preparing various materials, the mixing step of mixing the prepared materials, the primary ripening step of ripening the mixed main raw materials, the flavoring step of flavoring the main raw materials, and the secondary ripening step of ripening the seasoning In the method of manufacturing jangjangjang, The material preparation step is the process of washing soybean meju, dry and pulverized to make soybean meju powder, and the process of washing and drying barley bran meju to make barley bran meju powder, and put malt in water at 70 ~ 80 ℃ The process of making the malt by boiling it gently and washing the dried yeast made of whole wheat or oats, putting the ground powder into the furoshiki, floating it at 40 ~ 50 ℃ to make yeast water, In the mixing step, 70-90% by weight of the barley bran meju powder and 10-30% by weight of the soybean meju powder to make a meju powder mixture, soybean boiled soybeans, the malt, the yeast water, and purified water And mixing the salt is made of a process of making the main raw material, The first ripening step is made of a process of sprinkling the salt containing the main raw material in the poison and fermentation for 2 to 4 months, The seasoning step is a process of making a flavored seasoning by adding barley rice flour, malt, red pepper powder, salt with tepid porridge to the main raw material fermented, The second ripening step is a method for producing jangjangjang made of 20 to 30 days to put the jangjangjang in a jar. The method according to claim 1, In the material preparation step, the soybean meju is washed with a thick yellow or black soybean, washed for 12 hours, boiled in a cauldron, and steamed into three parts, dried for 24 to 72 hours in a straw greenhouse. Hanged in a 20 ℃ greenhouse for months, and then moved to a well-ventilated place is made of isojang. The method according to claim 1, In the material preparation step, the barley bran meju is mixed with a fine barley bran and soybeans boiled with soybean water, purified water, and kneaded to make a donut, washed with water and dried in a greenhouse for 24 to 72 hours on a straw, yellow mold When the hair is shaken and dried for about 20 hours in the sun and baked in a fire using straw or rice husk, the surface is not burnt, and then hanged in a well-ventilated shady place for 6-7 months. The method according to claim 1, In the mixing step, 40 to 60 parts by weight of the soybean water, 10 to 30 parts by weight of the malt water, 10 to 30 parts by weight of the yeast, 10 to 30 parts by weight, and 5 to 15 parts by weight of the purified water. , The salt is mixed with 5 to 15 parts by weight of the production method. The method according to claim 1, Salt of the mixing step is a method of producing an isoljang using a salt pickled sun salt containing 80% by weight sodium chloride. The method according to claim 1 to 5, In the flavoring step, the wheat flour is 15 to 25 parts by weight, the malt water is 5 to 10 parts by weight, the pepper powder is 15 to 25 parts by weight, and the salt is added to 5 to 15 parts by weight based on 100 parts by weight of the main raw material. How to make an eel.

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