KR101135351B1 - Soybean paste using green chilli and helianthus tuberosus l - Google Patents

Soybean paste using green chilli and helianthus tuberosus l Download PDF

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KR101135351B1
KR101135351B1 KR1020110073222A KR20110073222A KR101135351B1 KR 101135351 B1 KR101135351 B1 KR 101135351B1 KR 1020110073222 A KR1020110073222 A KR 1020110073222A KR 20110073222 A KR20110073222 A KR 20110073222A KR 101135351 B1 KR101135351 B1 KR 101135351B1
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soybeans
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soybean paste
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전봉순
국길상
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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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

PURPOSE: Fermented soybean paste using unripe pepper and helianthus tuberosus, and a producing method thereof are provided to prevent the color change of the surface of the fermented soybean paste. CONSTITUTION: A producing method of fermented soybean paste using unripe pepper and helianthus tuberosus comprises the following steps: soaking soybeans in water for 10-14 hours, and steaming the soybeans at 110-130 deg C for 70-110 minutes before cooling at room temperature; injecting aspergillus oryzae into the steamed soybeans, and fermenting to obtain soybean koji; and mixing 100 parts of steamed soybeans by weight, 20-40 parts of soybean koji by weight, 2-5 parts of unripe pepper powder by weight, 2-5 parts of helianthus tuberosus by weight, 20-30 parts of salt by weight, and 2-5 parts of millet by weight.

Description

풋고추 및 돼지감자를 이용한 된장{Soybean paste using green chilli and Helianthus tuberosus L.}Soybean paste using green chilli and Helianthus tuberosus L.}

본 발명은 된장에 관한 것으로서, 재래식 된장처럼 맛이 깊고 담백하며, 시간이 경과하더라도 표면이 암갈색으로 변하지 않고 황갈색을 유지하고 이취가 없어 기호도가 우수한 풋고추 및 돼지감자를 이용한 된장에 관한 것이다.
The present invention relates to soybean paste, which has a deep taste and a light taste like conventional soybean paste, and does not change to dark brown color over time, maintains yellowish brown color and has no off-flavor.

된장의 제조방법은 전통적인 재래식 방법과 현대의 개량식 방법으로 크게 대별된다. 전통적인 된장의 제조방법은, 지역에 따라 다소 차이가 있으나 기본적으로 원료인 대두를 삶아서 찧고 벽돌형 또는 구형으로 성형하여, 2~3일간 건조시킨 뒤 균열이 생기면 짚 등으로 매달아 적당한 온도와 습도를 유지하게 한다. 이렇게 하여 주위의 다양한 미생물들이 자연적으로 착생되어 번식하게 한 메주를 깨끗이 씻어 2~3월에 소금물에 담궈 3~6개월간 발효 숙성시킨 후 액상은 달여서 간장으로 하고, 나머지는 고형물로 된장을 만든다. 간장을 뽑고 난 형태의 된장은 전통식 된장의 일반적인 형태로서 원료 전체가 된장이 되는 개량식 된장에 비하여 질소와 당류 등의 수용성 성분들이 감소되고 품질과 향미면에서 차이가 있으며, 염도가 8.6~17.8%로서 비교적 높다.The method of making doenjang is largely divided into traditional methods and modern improved methods. The traditional method of making doenjang is different depending on the region, but basically boiled raw soybeans are boiled, molded into bricks or spheres, dried for 2 to 3 days, and then hung with straw to maintain proper temperature and humidity. Let's do it. In this way, the various microorganisms around them naturally grow and rinse the meju, which is then bred. Soybean paste with soy sauce is a general form of traditional soybean paste. It is reduced in water quality and flavor, and has a difference in quality and flavor. Relatively high.

전통적인 된장의 제조방법은 우량 균주의 선택없이 자연 접종에 의한 숙성이므로 단백질 분해력이 약하고, 유해한 잡균의 오염이 빈번하여 풍미가 균일하지 않은 단점이 있어 수율 및 균일한 품질면에서 대량생산에는 무리가 따른다.Traditional method of making doenjang is matured by natural inoculation without selection of good strains, so it has weak disadvantages in protein breakdown, frequent contamination of harmful microorganisms, and uneven flavor, resulting in mass production in terms of yield and uniform quality. .

공장에서 된장을 대량으로 제조하기 위한 개량식 방법은 순수한 단일균으로서 곰팡이의 일종인 국균(아스퍼질러스 오리제, Aspergillus oryzae)을 종균으로 하여 대두, 쌀, 소맥분 등에 접종하여 제국한 것을 혼합하여 개량식으로 제조하는 것이 일반적이며, 일부에서는 국균 이외에 세균의 일종인 고초균(바실러스 서브틸리스, Bacillus subtilis)을 단독으로 이용하거나 또는 아스퍼질러스 오리제와 함께 이용하는 방법도 있다. 최근에는 위 국균과 고초균이외에도 효모와 젖산균을 따로 배양하여 접종하는 된장의 제조방법도 개시되고 있다.The improved method for making a large amount of doenjang at the factory is a pure single bacterium, which is inoculated with soybeans, rice, wheat flour, etc., by using a fungus, a bacterium (aspergillus duck, Aspergillus oryzae) as a seed, In general, in some cases, in addition to the bacterium, Bacillus subtilis, a kind of bacteria, may be used alone or in combination with Aspergillus duckase. Recently, a method of preparing miso in which yeast and lactic acid bacteria are cultured separately and inoculated in addition to gastric and Bacillus subtilis are also disclosed.

개량식 재조방법은 증자된 대두에 종균을 접종하여 발효시켜 얻어진 콩알메주에 염수를 혼합하여 그대로 숙성시켜 제조하므로, 원료 전체가 된장이 되게 된다. 구체적으로, 개량식 제조방법은 원료 콩을 세척, 침지, 증자한 후 순수균(종균)에 의한 콩알메주 발효 단계, 염수 혼합 및 숙성의 단계로 이루어진다. 개량식 제조방법은 재래식 메주 발효법에 비해 증자, 냉각한 콩에 종균을 접종하여 발효시킴으로써 오염균에 의한 이상 발효를 억제할 수 있고, 메주 성형의 번거러움이 없으며, 제조 과정을 단축하여 편리한 장점이 있다. 또한, 재래식 제조방법과 달리, 간장을 분리하지 않으며, 숙성기간이 30일 정도로 상대적으로 짧다는 장점이 있다.In the improved remanufacturing method, the soybean meju obtained by inoculating fermented soybean with fermented soybean meju is mixed with brine and then matured as it is, so that the whole raw material is miso. Specifically, the improved manufacturing method consists of the fermented soybean meju fermentation step by pure bacteria (seedling) after washing, soaking, and increasing the raw soybeans, mixing the brine and ripening step. The improved production method is inoculated with fermentation of spawn and chilled soybeans compared to conventional meju fermentation method to suppress abnormal fermentation by contaminating bacteria, there is no hassle of meju molding, and has a convenient advantage by shortening the manufacturing process. In addition, unlike the conventional manufacturing method, there is an advantage that does not separate the soy sauce, the maturation period is relatively short as about 30 days.

그러나, 개량식 제조방법은 간장 가르기 공정이 없이 바로 숙성시킴에 따라 단맛이나 신맛이 전통적인 된장에 비하여 강하고, 재래식 된장과 같이 맛이 깊고 담백한 맛이 부족한 문제가 있다.
However, the improved manufacturing method has a problem that the sweet or sour taste is stronger than the traditional miso, and lacks a deep and light taste like the traditional miso as it is directly aged without a soy sauce cutting process.

본 발명은 재래식 된장처럼 맛이 깊고 담백하며, 시간이 경과하더라도 표면이 암갈색으로 변하지 않고 황갈색을 유지하고 이취가 없어 기호도가 우수한 된장을 제공함에 그 목적이 있다.
The present invention is to provide a soybean paste that has a deep taste and light taste like conventional doenjang, and does not change to dark brown surface over time and maintains yellowish brown color and has no off-flavor.

상기와 같은 목적을 달성하기 위한 본 발명은,The present invention for achieving the above object,

증자대두 100중량부에 콩 코지 20~40중량부, 풋고추가루 2~5중량부, 돼지감자분말 2~5중량부, 소금 20~30중량부가 함유되어 이루어지는 것을 특징으로 하는 풋고추 및 돼지감자를 이용한 된장을 제공한다.100 parts by weight of soybean cocoa 20-40 parts by weight, green pepper powder 2-5 parts by weight, 2-5 parts by weight of pork potato powder, salt 20-30 parts by weight Provide miso.

특히 증자대두 100중량부에 콩 코지 20~40중량부, 풋고추가루 2~5중량부, 돼지감자분말 2~5중량부, 소금 20~30중량부 및 조 2~5중량부가 함유되어 이루어지는 것이 바람직하다.In particular, 100 parts by weight of soybean soybeans 20-40 parts by weight, green pepper powder 2-5 parts by weight, 2-5 parts by weight of pork potato powder, 20-30 parts by weight of salt and 2-5 parts by weight of crude Do.

그리고 상기 증자대두는 대두를 10~14시간 동안 물에 불린 후 110~130℃에서 70~110분 동안 증자시킨 후 상온에서 냉각시켜 이루어고,And the soybean soybean is made by soaking soybean in water for 10 to 14 hours and then steamed at 110-130 ℃ for 70-110 minutes and then cooled at room temperature,

상기 콩 코지는 10~14시간 동안 물에 불린 후 110~130℃에서 70~110분 동안 증자시킨 증자된 대두에 황곡균을 접종하여 발효시켜 이루어진 것이 바람직하다.
The soybeans is preferably made by inoculating the fermented soybean grains in the cooked soybeans soaked in water for 10 to 14 hours and then increased for 70 to 110 minutes at 110 ~ 130 ℃.

이하, 본 발명의 풋고추 및 돼지감자를 이용한 된장에 대해 상세히 설명하면 다음과 같다.Hereinafter, a detailed description of the miso using the green pepper and pork potato of the present invention.

본 발명의 된장은 증자대두 100중량부에 콩 코지 20~40중량부, 풋고추가루 2~5중량부, 돼지감자분말 2~5중량부, 소금 20~30중량부가 함유되어 이루어진다.Miso of the present invention comprises 20 to 40 parts by weight of soybean koji, 2 to 5 parts by weight of green pepper powder, 2 to 5 parts by weight of pork potato powder, and 20 to 30 parts by weight of salt.

상기 증자대두는 대두를 증자한 것으로서, 대두를 깨끗한 물에 세척하고 10~14시간 동안 물에 불린 후 110~130℃에서 70~110분 동안 증자시킨 후 상온에서 냉각시킨 것을 사용하는 것이 좋다.
The cooked soybean is a soybean soybeans, washing the soybeans in clean water and soaked in water for 10 to 14 hours, and then steamed at 110-130 ° C. for 70-110 minutes, and then cooled at room temperature.

그리고 상기 콩 코지는 발효시킨 콩으로서, 증자한 대두에 황곡균을 접종하여 발효시킨 것을 사용하는 것이 좋다. 이때 증자한 대두는 깨끗이 세척한 대두를 10~14시간 동안 물에 불린 후 110~130℃에서 70~110분 동안 증자시킨 대두를 사용하는 것이 좋다. 발효는 증자시킨 대두에 황곡균을 접종한 후 30℃에서 황록색으로 변할 때까지 3일 이상 발효시킨다.The soybeans is a fermented soybean, it is good to use the fermented inoculated with the yellow soybeans in the increased soybeans. At this time, the soybeans soaked in soybeans soaked in water for 10 to 14 hours and then soaked at 110 to 130 ℃ for 70 to 110 minutes is recommended to use soybeans. The fermentation is fermented for 3 days or more until inoculated with steamed soybeans to the yellow soybean at 30 ℃.

상기 콩 코지는 상기 증자대두 100중량부에 20~40중량부가 함유된다. 20 중량부 미만으로 함유되는 경우 발효기간이 길어지고, 40 중량부 초과로 함유되는 경우 조기 숙성되어 맛의 깊이가 낮아진다.
The soybeans is contained 20 to 40 parts by weight in 100 parts by weight of the cooked soybeans. If the content is less than 20 parts by weight, the fermentation period is long, and if it is contained more than 40 parts by weight, it is aged early and the depth of taste is lowered.

그리고 풋고추가루에는 K, P, Ca Mg, Na 등의 무기성분, 비타민 C, galactose, fructose, sucrose 등의 유리당, succinic acid 등의 유기산, 아미노산 등이 함유되어 있는 것으로 알려져 있다. 상기 풋고추가루가 함유됨에 따라, 풋고추의 약리효과를 얻을 수 있고, 나아가 상큼하고 단맛을 낼 수 있다.Green pepper powder is known to contain inorganic ingredients such as K, P, Ca Mg, Na, free sugars such as vitamin C, galactose, fructose, sucrose, organic acids such as succinic acid, and amino acids. As the green pepper powder is contained, the pharmacological effect of green pepper can be obtained, and fresh and sweet taste can be obtained.

상기 풋고추가루는 상기 증자대두 100중량부에 2~5중량부 함유되고, 2 중량부 미만으로 함유되는 경우 풋고추가루의 약리효과를 효과적으로 얻을 수 없고 맛에 대한 기호도를 효과적으로 개선할 수 없고, 5중량부 초과로 함유되는 경우 단맛이 강하여 고유한 된장의 맛이 저하되는 문제가 있다.
The green pepper powder is contained in 2 to 5 parts by weight in 100 parts by weight of the cooked soybeans, when contained in less than 2 parts by weight can not effectively obtain the pharmacological effect of the green pepper powder and can not effectively improve the taste for taste, 5 weight If contained in excess, there is a problem that the sweetness is strong and the taste of the indigenous miso is lowered.

다음으로 돼지감자분말(Helianthus tuberosus L.)은 국화과 해바라기속으로 북아메리카가 원산지인 다년생 식물로서 우리나라의 기후조건에 맞아 전국 각지에 자생하고 있다. 돼지감자 괴경의 주성분은 fructose 중합체인 inulin이며, 이는 인간의 위액과 소화효소에 의해서 분해되지 않고 장내 미생물에 의하여 발효되어 장내환경 개선 및 배변기능 촉진에 효과가 있으며, 나아가 비만개선효과, 중성지질의 감소효과, 대장암 발생억제 등의 효과가 있다고 보고되었다. 또한 inulin이 항당뇨 효과가 있다고 알려져 있다.Next, Helianthus tuberosus L. is a perennial plant native to North America, which is native to Asteraceae, and grows in various parts of the country in accordance with the climatic conditions of Korea. The main component of swine potato tuber is inulin, a fructose polymer, which is not decomposed by human gastric juice and digestive enzymes but fermented by intestinal microorganisms, which is effective in improving the intestinal environment and promoting bowel function, further improving obesity and reducing neutral lipid. It has been reported to be effective in inhibiting colorectal cancer. Inulin is also known to have antidiabetic effects.

이와 같이 돼지감자를 분말화한 돼지감자분말이 함유됨에 따라 돼지감자의 약리효과를 얻을 수 있고, 또한 재래식 된장과 같은 깊고 담백한 맛을 낼 수 있으며, 나아가 inulin 성분이 산을 억제하여 된장 색이 암갈색으로 변하는 것을 방지하여 오랫동안 황갈색으로 유지할 수 있는 등 상품성을 향상시킬 수 있다.As the powdered pork potato powder is powdered, the pharmacological effect of the pork potato can be obtained, and also it can give a deep and light taste like conventional doenjang. It is possible to improve the merchandise, for example, by keeping the yellow brown for a long time.

상기 돼지감자분말은 상기 증자대두 100 중량부에 대해 2~5중량부가 함유된다. 돼지감자분말이 2 중량부 미만으로 함유되는 경우 재래식 된장과 같은 깊고 담백한 맛을 낼 수 없는 등의 문제가 있고, 5 중량부 초과로 함유되는 경우 된장의 고유의 맛이 저하되는 문제가 있다.
The pork potato powder contains 2 to 5 parts by weight based on 100 parts by weight of the cooked soybean. When the pork potato powder is contained in less than 2 parts by weight, there is a problem such as not able to give a deep and light taste like conventional doenjang, and when contained in more than 5 parts by weight there is a problem that the inherent taste of the miso is lowered.

다음으로 소금이 증자대두 100중량부에 대해 20~30중량부 함유된다. 소금이 20중량부 미만으로 함유되는 경우 변폐가 일어나고, 30 중량부 초과로 함유되는 경우 장시간 저장할 수 있으나 과도한 염분으로 성인병을 유발할 우려가 있는 문제가 있다.
Next, salt is contained 20 to 30 parts by weight based on 100 parts by weight of cooked soybeans. If the salt is contained less than 20 parts by weight, the constipation occurs, if it contains more than 30 parts by weight can be stored for a long time, there is a problem that may cause an adult disease with excessive salt.

나아가, 본 발명의 된장에는 구수하고 차지는 등 맛 및 식감을 향상시키기 위해 조가 함유되는 것이 바람직하다. 나아가 조는 증자대두 100 중량부에 대해 2~5 중량부가 함유되는 것이 바람직하다. 조가 2 중량부 미만으로 함유되는 경우 조의 제효과를 얻을 수 없고, 5 중량부 초과로 함유되는 경우 된장의 고유한 맛이 저하되는 문제가 있다.
Furthermore, it is preferable that the miso of this invention contains a bath in order to improve taste and texture, such as watering and filling. Furthermore, it is preferable that 2-5 weight part is contained with respect to 100 weight part of steamed soybeans. If the bath is contained in less than 2 parts by weight, the preparation effect of the bath can not be obtained, when contained in more than 5 parts by weight there is a problem that the intrinsic taste of miso is lowered.

본 발명의 된장은 재래식 된장처럼 맛이 깊고 담백하며, 시간이 경과하더라도 표면이 산화가 방지되어 암갈색으로 변하지 않고 황갈색을 유지하고, 이취가 없어 기호도가 우수하고, 풋고추와 돼지감자의 약리효과를 얻을 수 있는 효과가 있다.The doenjang of the present invention is deep and light like conventional doenjang, and the surface is prevented from oxidation even after a long time, does not turn into dark brown, maintains yellowish brown color, has no taste and has excellent taste, and obtains pharmacological effect of green pepper and pork potato It can be effective.

또한 본 발명의 된장에 조가 더 함유됨에 따라 구수하고 차지는 등 맛 및 식감 등이 우수한 효과가 있다.
In addition, the soybean paste of the present invention further contains the taste, texture, etc., such as saving and occupying, as it contains more.

이하, 본 발명의 된장을 실시예를 들어 상세히 설명하면 다음과 같고, 본 발명의 권리범위는 하기의 실시예에 한정되는 것은 아니다.
Hereinafter, the miso of the present invention will be described in detail with reference to Examples. The scope of the present invention is not limited to the following Examples.

[실시예 1]Example 1

증자대두 100중량부에 콩 코지 20 중량부, 풋고추가루 2 중량부, 돼지감자분말 2 중량부, 소금 25 중량부를 균일하게 혼합한 후 분쇄하여 그릇에 꼭꼭 눌러 담아 3개월 동안 숙성시켜 실시예 1의 된장을 제조하였다.100 parts of cooked soybeans, 20 parts by weight of soybean paste, 2 parts by weight of green pepper powder, 2 parts by weight of pork potato powder, 25 parts by weight of salt, mixed and crushed, pressed into a bowl and aged for 3 months Doenjang was prepared.

이때 증자대두는 전북 완주군 비봉면에서 재배된 대두를 맑은 물에 세척한 후 12시간 동안 물에 침지시켜 불렸다. 그리고 120±10℃에서 75분 동안 증자시킨 후 상온에서 냉각시켜 얻은 것을 사용하였다.The soybean soybean was called by washing soybeans grown in Bongbong-myeon, Wanju-gun, Jeonbuk in clear water and immersing them in water for 12 hours. Then, the resultant was cooked at 120 ± 10 ° C. for 75 minutes and then cooled at room temperature.

그리고 콩 코지는 상기 증자대두와 동일한 방법으로 얻은 증자대두에 황곡균을 접종한 후 발효실에서 30℃로 72시간 동안 발효시켜 콩 코지를 얻었다.
The soybeans were inoculated with H. barley bacteria in the cooked soybeans obtained by the same method as the cooked soybeans, and then fermented at 30 ° C. for 72 hours in a fermentation chamber to obtain soybeans.

[실시예 2][Example 2]

실시예 1과 달리 증자대두 100중량부에 콩 코지 40 중량부, 풋고추가루 2 중량부, 돼지감자분말 2 중량부, 소금 30 중량부를 균일하게 혼합한 후 분쇄하여 그릇에 꼭꼭 눌러 담아 3개월 동안 숙성시켜 실시예 2의 된장을 제조하였다.
Unlike Example 1, 100 parts of cooked soybeans were mixed with 40 parts by weight of soybean paper, 2 parts by weight of green pepper powder, 2 parts by weight of pork potato powder, and 30 parts by weight of salt, and then crushed and pressed into a bowl to ripen for 3 months. Doenjang of Example 2 was prepared.

[실시예 3]Example 3

실시예 1과 달리 증자대두 100중량부에 콩 코지 20 중량부, 풋고추가루 5 중량부, 돼지감자분말 5 중량부, 소금 20 중량부를 균일하게 혼합한 후 분쇄하여 그릇에 꼭꼭 눌러 담아 3개월 동안 숙성시켜 실시예 3의 된장을 제조하였다.
Unlike Example 1, 100 parts by weight of cooked soybeans, 20 parts by weight of soybean paper, 5 parts by weight of green pepper powder, 5 parts by weight of pork potato powder, and 20 parts by weight of salt are mixed uniformly, crushed, pressed into a bowl and aged for 3 months. Doenjang of Example 3 was prepared.

[실시예 4]Example 4

실시예 1과 달리 증자대두 100중량부에 콩 코지 20 중량부, 풋고추가루 2 중량부, 돼지감자분말 2 중량부, 소금 25 중량부 및 조 2 중량부를 균일하게 혼합한 후 분쇄하여 그릇에 꼭꼭 눌러 담아 3개월 동안 숙성시켜 실시예 4의 된장을 제조하였다.
Unlike Example 1, 100 parts by weight of cooked soybeans, 20 parts by weight of soybean paper, 2 parts by weight of green pepper powder, 2 parts by weight of pork potato powder, 25 parts by weight of salt and 2 parts by weight of crude, and then crushed and pressed to the bowl Soybean paste was aged for 3 months to prepare a miso of Example 4.

[비교예 1]Comparative Example 1

시중에 판매되고 있는 된장을 구입하여 비교예 1로 하였다.
Miso sold in the market was purchased, and it was set as the comparative example 1.

[비교예 2~3][Comparative Examples 2 ~ 3]

실시예 1과 달리 돼지감자분말을 증자대두 100중량부에 대해 0 중량부, 10 중량부를 각각 함유시켜 된장을 제조하였다.
Unlike Example 1, the pig potato powder was prepared by adding 0 parts by weight and 10 parts by weight to 100 parts by weight of cooked soybean, respectively.

[관능검사][Sensory test]

이와 같이 제조 및 준비된 실시예 1~4 및 비교예 1~3의 된장에 대하여 깊고 담백한 맛, 색, 냄새 및 전체 기호도에 대하여 관능검사를 실시하였다. 이때 관능검사는 성인남자 20명, 성인여자 20명을 대상으로 9점 채점법(9-매우좋음, 7-좋음, 5-보통, 3-나쁨, 1-매우나쁨)에 의하여 평가하였고, 그 결과는 하기의 표 1과 같다. The soybean paste of Examples 1 to 4 and Comparative Examples 1 to 3 prepared and prepared as described above was subjected to sensory tests for a deep and light taste, color, smell, and overall acceptability. At this time, sensory evaluation was evaluated by 9-point scoring method (9-very good, 7-good, 5-normal, 3-bad, 1-very bad) for 20 adult men and 20 adult women. It is shown in Table 1 below.

맛flavor 색color 냄새smell 전체기호도Overall likelihood 실시예 1Example 1 8.78.7 8.98.9 9.19.1 8.98.9 실시예 2Example 2 8.78.7 9.09.0 8.98.9 8.98.9 실시예 3Example 3 8.98.9 9.39.3 9.39.3 9.29.2 실시예 4Example 4 9.19.1 8.88.8 9.09.0 9.09.0 비교예 1Comparative Example 1 7.57.5 7.17.1 7.67.6 7.47.4 비교예 2Comparative Example 2 7.87.8 8.18.1 8.18.1 8.08.0 비교예 3Comparative Example 3 7.67.6 8.28.2 8.38.3 8.08.0

표 1과 같이 실시예 1 내지 4의 경우 맛, 색, 냄새 및 전체기호도가 모두 8.7 이상이었으나, 비교예 1의 경우 맛 등에 대한 관능 평가가 7.6 이하로 낮았다. 특히, 비교예 2 및 3의 경우 실시예 1과 비교하여 맛 등에 대한 관능평가가 0.9 이상 낮았다.
As shown in Table 1, in Examples 1 to 4, the taste, color, smell and overall symbolism were all 8.7 or more, but in Comparative Example 1, the sensory evaluation on the taste and the like was low as 7.6 or less. In particular, in the case of Comparative Examples 2 and 3 compared with Example 1, the sensory evaluation on taste and the like was 0.9 or lower.

[된장의 색변화][Color Change of Miso]

실시예 1~4 및 비교예 1~3의 된장을 상온에 노출시킨 후 72시간 동안 육안으로 된장의 표면색을 관찰하였다. 그 결과를 표 2로 나타냈다.After exposing the miso of Examples 1 to 4 and Comparative Examples 1 to 3 to room temperature, the surface color of the miso was visually observed for 72 hours. The results are shown in Table 2.

시간time 실시예1Example 1 실시예2Example 2 실시예3Example 3 실시예4Example 4 비교예1Comparative Example 1 비교예2Comparative Example 2 비교예3Comparative Example 3 66 황갈색partridge 황갈색partridge 황갈색partridge 황갈색partridge 암갈색bitumen 황갈색partridge 황갈색partridge 1212 〃〃 〃〃 〃〃 〃〃 〃〃 암갈색bitumen 〃〃 1818 〃〃 〃〃 〃〃 〃〃 〃〃 〃〃 〃〃 2424 〃〃 〃〃 〃〃 〃〃 〃〃 〃〃 〃〃 3030 〃〃 〃〃 〃〃 〃〃 〃〃 〃〃 〃〃 3636 〃〃 〃〃 〃〃 〃〃 〃〃 〃〃 〃〃 4242 〃〃 〃〃 〃〃 〃〃 〃〃 〃〃 〃〃 4848 〃〃 〃〃 〃〃 〃〃 〃〃 〃〃 〃〃 5454 〃〃 〃〃 〃〃 〃〃 〃〃 〃〃 〃〃 6060 〃〃 〃〃 〃〃 〃〃 〃〃 〃〃 〃〃 6666 〃〃 〃〃 〃〃 〃〃 〃〃 〃〃 〃〃 7272 〃〃 〃〃 〃〃 〃〃 〃〃 〃〃 〃〃

표 2와 같이 실시예 1 내지 4의 경우 72시간이 경과할 때까지 황갈색이 유지되었으나, 비교예 2의 경우 12시간이 경과한 후 암갈색으로 변색되었다.As shown in Table 2, in Examples 1 to 4, yellowish brown was maintained until 72 hours had elapsed, but in Comparative Example 2, the yellowish brown color was changed after 12 hours.

Claims (4)

증자대두 100중량부에 콩 코지 20~40중량부, 풋고추가루 2~5중량부, 돼지감자분말 2~5중량부, 소금 20~30중량부가 함유되어 이루어지는 것을 특징으로 하는 풋고추 및 돼지감자를 이용한 된장.
100 parts by weight of soybean cocoa 20-40 parts by weight, green pepper powder 2-5 parts by weight, 2-5 parts by weight of pork potato powder, salt 20-30 parts by weight Miso.
제1항에 있어서,
증자대두 100중량부에 콩 코지 20~40중량부, 풋고추가루 2~5중량부, 돼지감자분말 2~5중량부, 소금 20~30중량부 및 조 2~5중량부가 함유되어 이루어지는 것을 특징으로 하는 풋고추 및 돼지감자를 이용한 된장.
The method of claim 1,
100 parts by weight of soybeans, 20 to 40 parts by weight of soybeans, 2 to 5 parts by weight of green pepper powder, 2 to 5 parts by weight of pork potato powder, 20 to 30 parts by weight of salt and 2 to 5 parts by weight Doenjang with green pepper and pork potatoes.
제1항에 있어서,
상기 증자대두는 대두를 10~14시간 동안 물에 불린 후 110~130℃에서 70~110분 동안 증자시킨 후 상온에서 냉각시켜 이루어진 것을 특징으로 하는 풋고추 및 돼지감자를 이용한 된장.
The method of claim 1,
The soybean soybeans soybeans soaked in water for 10 to 14 hours and then cooked at 110-130 ℃ for 70-110 minutes and then cooled at room temperature Doenjang using green pepper and pork potato.
제1항에 있어서,
상기 콩 코지는 10~14시간 동안 물에 불린 후 110~130℃에서 70~110분 동안 증자시킨 증자된 대두에 황곡균을 접종하여 발효시켜 이루어진 것을 특징으로 하는 풋고추 및 돼지감자를 이용한 된장.The method of claim 1,
The soybeans doenjang using soybeans and pork potato, characterized in that fermented by inoculating Hwanggok bacteria in the cooked soybeans soaked for 10 to 14 hours and then increased for 70 to 110 minutes at 110 ~ 130 ℃.
KR1020110073222A 2011-07-22 2011-07-22 Soybean paste using green chilli and helianthus tuberosus l KR101135351B1 (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR950028643A (en) * 1994-04-18 1995-11-22 박현규 Manufacturing method of conventional nutritional miso based on soybean boiled water
KR20020069788A (en) * 2001-02-28 2002-09-05 삼조쎌텍 주식회사 Processes for preparing koji and jang(soybean sauce) using soybean embryo, and koji and jang(soybean sauce) having high isoflavone content prepared thereby
KR20050112704A (en) * 2004-05-27 2005-12-01 박창회 Manufacturing method of green pepper sauce using the unripe pepper
KR20110048292A (en) * 2009-11-02 2011-05-11 강원대학교산학협력단 Manufacturing method of soybean paste containing helianthus tuberosus

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR950028643A (en) * 1994-04-18 1995-11-22 박현규 Manufacturing method of conventional nutritional miso based on soybean boiled water
KR20020069788A (en) * 2001-02-28 2002-09-05 삼조쎌텍 주식회사 Processes for preparing koji and jang(soybean sauce) using soybean embryo, and koji and jang(soybean sauce) having high isoflavone content prepared thereby
KR20050112704A (en) * 2004-05-27 2005-12-01 박창회 Manufacturing method of green pepper sauce using the unripe pepper
KR20110048292A (en) * 2009-11-02 2011-05-11 강원대학교산학협력단 Manufacturing method of soybean paste containing helianthus tuberosus

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