KR101114979B1 - Method for manufacturing soybean paste including freshwater snail - Google Patents

Abstract

PURPOSE: Seasoned soybean paste containing freshwater snails, and a producing method thereof are provided to offer improve taste and nutrition to the seasoned soybean paste. CONSTITUTION: A producing method of seasoned soybean paste containing freshwater snails comprises the following steps: inserting 15-25wt% of barley into a pot, and heating at 90-120 deg C for 30-60 minutes with water; crushing 30-50wt% of fermented soybean blocks into 0.5-2mm powder; crushing 5-20wt% of red pepper without the stalk and seeds and 3-10wt% of cheongyang pepper without the stalk and seeds into 0.1-1.2mm powder and 0.05-1mm powder, respectively; mixing the cooked barley, the fermented soybean powder, and the pepper powder to obtain a first mixture(S1); removing shells from the freshwater snails before boiling at 90-120 deg C for 20-40 minutes, and drying before crushing into 0.1-1.5mm powder; crushing 3-10wt% of malt, and produce grain syrup using the malt; mixing the freshwater snail powder and the grain syrup to obtain a second mixture(S2); crushing 3-10wt% of salt to obtain a third mixture(S3); and mixing the first, second, and third mixtures, and aging the final mixture in a jar for 13-18 days at 20-26 deg C(S4).

Description

Method for manufacturing soybean paste, and soy bean paste prepared by it {Method for manufacturing soybean paste including freshwater snail}

The present invention relates to a production method of the ssamjang and ssamjang produced by it, more specifically to dry the scoop to provide a chewy taste, roughly supplied by using the crude syrup using malt without using water and various The present invention relates to a manufacturing method of ssamjangjang, which is mixed with ingredients and matured at a predetermined temperature to produce saengjang which has good taste and nutrition, and ssamjangjang prepared by the same.

Conventional traditional miso is recognized as a health food, and it is well known that its efficacy is excellent, but the ratio of soaking traditional miso and intake of miso continues to decrease according to industrial development and inflow of Western culture. In addition, when the incidence of Western-style diets and various adult diseases, including cancer, is increasing more than in the past, the supply of soybeans to protect our health is urgently needed.

In Korea, Ssam culture has been developed since ancient times. Ssam is a method of eating various vegetables with rice or meat or other foods with vegetables. Is common.

The ssamjang is a traditional food that everyone enjoys, and vegetables and wild vegetables contain various nutrients, and are attracting attention as a health food because it is effective in preventing obesity and adult diseases, which is a problem for modern people.

However, ssamjang has a high salt ratio and is very salty, reluctant to fit children's tastes, and lacks its own nutrients.

On the other hand, worms belong to the gastropods of mollusks, and live in ponds or rice paddies on land. It has been known that edible flesh has been eaten since ancient times, and soaked in the water to vomit mud.

In modern times, it is known as a healthy food for nutrients useful for the human body, such as protein, calcium, iron, and vitamins contained in the squirrel, and is cooked and consumed in various ways. In particular, the squirrel is low in fat and contains a lot of calcium, so it is useful for growing children, pregnant women, and the elderly. It is known to have good slippery chondroitin, which can be used as a skin care and energy enhancement supplement. .

Document 1. Patent Registration No. 0831219 (2008. 05. 15. Registration) Document 2. Patent Registration No. 0612598 (2006. 08. 08. registration) Document 3. Patent Registration No. 0835438 (2008. 06. 04. registration) Document 4. Publication No. 2000-0063472 (registered October 10, 2000)

Therefore, the present invention has been devised to solve such a conventional drawback, the problem of the present invention is to boil the squid and dry it to provide a chewy taste, roughly crushed and supplied using syrup using malt without water and various The ingredients are mixed and matured at a predetermined temperature to provide a method of producing ssamjang with good taste and nutrition, and ssamjang prepared by the same.

The present invention is 15 to 25% by weight of barley rice in a pot and supplied with sufficient water to heat 30 to 60 minutes at a temperature of 90 ~ 120 ℃ to prepare a barley rice rice, well prepared 30 to 50% by weight meju Supply pulverized powder to 0.5 ~ 2mm size, and grind 5 ~ 20% by weight of red peppers separated from tap and seeds into powder to size 0.1∼1.2mm in the grinder, and then remove the taps and seeds. Preparing a primary mixture by pulverizing the weight% to a size of 0.05 to 1 mm in a grinder (S1);
3 ~ 15% by weight of dried shellfish is boiled and dried to feed into grinder, roughly pulverized to 0.1 ~ 1.5mm, and 3 ~ 10% by weight of malt is finely pulverized to 0.05∼1mm to make sweet syrup. Preparing a secondary mixture in a conventional manner to prepare a secondary mixture (S2);
Preparing a tertiary mixture by preparing 3 to 10 wt% of salt in a size of 0.5 to 2 mm (S3);
After mixing the first, second, and tertiary mixture is put into a jar is characterized in that it is made through a aging step (S4) for 13 to 18 days at a temperature of 20 ~ 26 ℃.

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The present invention collects and washes the worms to separate the flesh to dry and give a chewy taste, roughly crushed and supplied to a predetermined size, to prevent damage to the material by using a syrup made of malt without using water In addition, by mixing a variety of materials such as barley rice, red pepper powder, meju powder, salt and the like to mature at a predetermined temperature to provide a delicious and nutritious ssamjang production method and ssamjang produced by it.

1 is a block diagram showing a preferred embodiment of the present invention

Hereinafter, the present invention will be described in detail according to the implementation process.

The production method of the woojang ssamjang of the present invention and the woojang ssamjang produced by the present invention for achieving the above object is 30-50% by weight of meju powder, 15-25% by weight of barley rice, 5-20% by weight of red pepper powder, 3-15 It is characterized by consisting of 3% to 10% by weight, 3 ~ 10% by weight of Cheongyang pepper, 3 to 10% by weight of malt syrup.

Barley rice is put in a pot, and water is sufficiently supplied, and the barley rice is relatively hardly prepared by heating it for 30 to 60 minutes at a temperature of 90 to 120 ° C.

The meju is separated into a predetermined size and fed into the grinder, and then crushed into meju powder so as to have a size of 0.5 to 2 mm, and the dried pepper is pulverized into powder to be 0.1 to 1.2 mm in the grinder by separating the faucet and seeds. The dried Cheongyang pepper is separated from the tap and seeds, and ground in a grinder to a size of 0.05-1 mm.

The meju was crushed relatively larger in size than red pepper to improve the texture.

The worms are collected by washing the collected worms and separated into stirrer and flesh, boil the portion corresponding to the flesh of the worms at a temperature of 90 ~ 120 ℃ for 20-40 minutes, dried so that little water and then supplied to the grinder 0.1 ~ Grind relatively coarse to 1.5mm and grind finely to make 0.05 ~ 1mm malt for sweetness, and prepare the crude syrup prepared by the conventional method as a substitute for water.

Prepare 3-10 wt% of salt to the size of 0.5-2mm.

30 to 50% by weight of meju powder prepared in this manner, 15 to 25% by weight of barley rice, 5 to 20% by weight of red pepper powder, 3 to 15% by weight, Chungyang red pepper powder 3 to 10% by weight, malt syrup 3-10% by weight , 3 to 10% by weight of salt mixed and aged in a jar for 13 to 18 days at a temperature of 20 ~ 26 ℃ to prepare the ssamjangjang according to the present invention.

The ssamjang is to provide a very useful invention, such as the characteristics that can provide a variety of beneficial effects that the worm is contained and there is no fear that the ssamjang is deteriorated by not using water.

Hereinafter, described in more detail through an embodiment of the present invention.

Put 20% by weight of barley rice in a pot and supply enough water to heat it for 30 to 60 minutes at a temperature of 90-120 ° C to make barley rice. Grind into powder, and grind 10 wt% of the red peppers and seeds separated from the mill to a size of 0.7 mm in the grinder, and then grind 5 wt% of the Cheongyang peppers from the mill and seeds into the powder to 0.5 mm in the grinder. To prepare the primary mixture.

Feed 10 wt% of the dried squid from the skin with the skin and dry it with little moisture, and grind it roughly to 1mm, and grind finely so that malt is 0.5mm to make sweet syrup. Prepare to prepare a secondary mixture.

A tertiary mixture is prepared by preparing 5% by weight of salt having a size of 1 mm.

After collecting all of the prepared materials evenly mixed and put into a jar through the maturation step of aging for 15 days at a temperature of 22 ℃ is completed in the wombjang according to an embodiment of the present invention.

The present invention can be applied in various ways to ingest the food by adding more of the beneficial ingredients to the human body by providing the ssamjang while providing a health food very beneficial to our human body.

S1: preparing the first mixture S2: preparing the second mixture
S3: tertiary mixture preparation step S4: ripening step

Claims (3)

15-25 wt% of barley rice is placed in a pot and supplied with sufficient water to heat for 30-60 minutes at a temperature of 90-120 ° C. to make barley rice, and 30-30 wt% of well prepared meju is fed to a grinder 0.5 ～ Grind into powder to make a size of 2mm, and grind 5 ~ 20% by weight of red pepper, which separated the faucet and seeds, into powder to make 0.1 ~ 1.2mm in the grinder, and then add 3 ~ 10% by weight of Cheongyang pepper, which separated the faucet and seed. Preparing a primary mixture by pulverizing the powder to a size of 0.05 to 1 mm in a grinder (S1);
3 ~ 15% by weight of dried shellfish is boiled and dried to feed into grinder, roughly pulverized to 0.1 ~ 1.5mm, and 3 ~ 10% by weight of malt is finely pulverized to 0.05∼1mm to make sweet syrup. Preparing a secondary mixture in a conventional manner to prepare a secondary mixture (S2);
Preparing a tertiary mixture by preparing 3 to 10 wt% of salt in a size of 0.5 to 2 mm (S3);
After mixing the first, second, and tertiary mixtures put into a jar aging ssamjang characterized in that it is made through a aging step (S4) for 13 to 18 days at a temperature of 20 ~ 26 ℃.
The method of claim 1,
The worms are washed with the collected worms and separated into shells and flesh, and the portions corresponding to the flesh of the worms are boiled and dried at a temperature of 90 to 120 ° C. for 20 to 40 minutes, and then supplied to a grinder to be 0.1 to 1.5 mm. A method of producing ssamjangjang, characterized in that the relatively rough grinding.
The ssamjangjang, characterized in that manufactured by claim 1.

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