KR101565514B1 - Damppuk chapter containing shiitake and its manufacturing method - Google Patents
Damppuk chapter containing shiitake and its manufacturing method Download PDFInfo
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- KR101565514B1 KR101565514B1 KR1020130147818A KR20130147818A KR101565514B1 KR 101565514 B1 KR101565514 B1 KR 101565514B1 KR 1020130147818 A KR1020130147818 A KR 1020130147818A KR 20130147818 A KR20130147818 A KR 20130147818A KR 101565514 B1 KR101565514 B1 KR 101565514B1
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- mushroom
- meju
- shiitake
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Classifications
-
- 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
- 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
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/208—Fungi extracts
Abstract
본 발명은 표고버섯이 함유된 담북장 및 그 제조방법에 관한 것으로, 더욱 바람직하게는 장성의 특산물로 유명한 콩을 볶아 삶아서 만든 메주를 잘게 부수어, 표고버섯과, 다시마 및 북어 머리로 우려낸 육수를 붓고, 각종 양념을 더 첨가하여 표고버섯이 함유된 담뚝장을 제조할 수 있도록 하기 위한 것이다.
상기 담북장의 제조방법은 콩을 볶아 삶아서 지름이 7Cm되게 메주를 빚은 다음 잘게 부수고, 표고버섯과 다시마 및 북어 머리를 우려내어 만든 육수를 메주가루에 부어서 24시간 불리고, 불린 메주에 육수로 지은 보리밥과 양념인 고추가루, 다진마늘, 다진 생강, 굵은 소금 및 영양분을 함유한 표고버섯가루를 첨가하여 숙성시켜서 제조하는 것을 특징으로 하는 표고버섯이 함유된 담북장 제조방법.The present invention relates to a dandelion plant containing a shiitake mushroom and a method for producing the same. More preferably, soybean bean, which is famous as a special product of the marsh, is fried and boiled, and the shredded meju is finely shredded and padded with shiitake mushrooms, And adding various kinds of seasonings so as to prepare a cane containing shiitake mushrooms.
The method of manufacturing the above-described dumplings is to roast soy beans and boil them to 7 cm in diameter and then crush them finely. The broth made from shiitake mushrooms and kelp and curly hair is poured into meju powder for 24 hours, and the boiled rice A method for producing a mushroom containing a mushroom characterized in that it is prepared by adding mash powder containing seasoning chili powder, chopped garlic, chopped ginger, coarse salt and nutrients.
Description
본 발명은 표고버섯이 함유된 담북장 및 그 제조방법에 관한 것으로, 더욱 바람직하게는 장성의 특산물로 유명한 콩을 볶아 삶아서 만든 메주를 잘게 부수어, 표고버섯과, 다시마 및 북어 머리로 우려낸 육수를 붓고, 각종 양념을 더 첨가하여 표고버섯이 함유된 담북장을 제조할 수 있도록 하기 위한 것이다.The present invention relates to a dandelion plant containing a shiitake mushroom and a method for producing the same. More preferably, soybean bean, which is famous as a special product of the marsh, is fried and boiled, and the shredded meju is finely shredded and padded with shiitake mushrooms, And further adding various kinds of seasonings so as to be able to produce a dandelion field containing mushrooms.
쌀을 주식으로 하는 동양인의 식생활은 발효식품과 같이 하는 생활이라고 할 수 있고, 아침 점심 저녁 언제 어디서나 간장 된장 고추장과 무심코 함께하고 있다. 우리의 생활 속에서 무심코 접하는 장류는 우리 민족의 특성을 이루어온 전통적 특별한 식품이지만 생명을 이어주는 중요한 기능적 가치를 인색하고 선별하여 섭취하는 사람은 적다. 모든 성인병은 우리가 매일 무심코 먹고 즐기는 음식과 존재를 느끼지 못하면서 우리와 함께하는 공기에서 아주 작게 출발하여 마침내 감당할 수 없는 결과로 이어지는 것을 우리 모두가 인식하고 있는 일이다.The eating of Oriental people using rice as a stock can be said to be a life like fermented food, and it is accompanied with soybean paste kochujang without thinking whenever and wherever for breakfast lunch and dinner everywhere. Although it is a traditional special food that has been characteristic of our nation, there are few people who sift and select the important functional value that connects life. We all recognize that all adult diseases lead to a small start in the air with us that we can not feel food and beings that we eat and enjoy every day, and finally lead to results we can not afford.
일반적으로 담북장은 콩으로 메주를 띄워 햇볕에 말려 곱게 빻아 만든 메줏가루를 소금물로 질게 버무린 다음 다진 마늘, 굵은 고춧가루를 섞어 일주일 정도 삭혀서 제작한 장을 의미하며, 콩(豆 bean)은 콩과(Fabaceae)에 속하는 식물의 씨로 한국 중국 원산으로 1년 초의 열매로 키는 60 내지 100 ㎝자라는 것으로 여름에 희거나 불그레한 나비 모양의 꽃이 피고, 가는 털이 있는 꼬투리를 맺는다. 씨는 단백질과 지방이 많아 장, 두부, 기름 따위의 재료로 쓰인다. 콩은 흔히 밭에서 나는 쇠고기라고 부를 정도로 영양가가 뛰어나다.In general, dangbukjang means a field made by drying meju in soybean and finely grinding it with salt water, finely grinding it with salt water, and then cutting it with a mixture of chopped garlic and thick red pepper powder for a week or so. The bean is a bean Fabaceae belongs to the origin of Korea in China and is a fruit of the beginning of the first year. It grows in a height of 60-100 cm. It grows in summer with white or red butterfly - shaped flower, and has a hairy pod. Seeds are rich in protein and fat, so they are used as ingredients in tobacco, tofu, and oil. Beans are often nutritious enough to be called beef in the field.
일반적으로, 된장이라 함은 장의 한 가지로서, 우리 고유의 전통방식에 따라 간장을 담아서 장물을 떠내고 남은 건더기를 일컫는데, 상기 된장은 우리만의 독특한 조미료로써 각종 음식의 간을 맞추고 맛을 내는 기본 식품이다.In general, miso is a kind of ganoderma, which is the unique gyoza, which is made by putting soy sauce according to our own traditional method, and leaving the souvenir. The miso is our unique seasoning, It is food.
상기 된장은 그 영양이 매우 풍부하여 100g 당 열량은 128 ㎉이고, 단백질 12 g, 지방 4.1 g, 탄수화물 14.5 g, 회분·칼슘·인·철분·비타민(B1, B2)도 함유되어 있으며, 상기 된장은 나물 등을 무치는 조미료로 이용되거나 각종 토장국을 끓일 때 또는 비린내를 없애기 위해 생선과 고기요리에 섞어 사용되기도 하는 등 각종 음식의 제조에 매우 광범위하게 사용되고 있다. 일반적으로 된장은 밭에서 나는 고기라 할 만큼 영양성분이 우수한 콩을 주원료로 사용한 발효식품으로서 단백질의 우수한 공급원이나 단백질이 충분히 높은 영양가를 가지기 위해서는 상호간의 일정비율의 영양소가 일정한 범위 내에 있어야 하는 것으로, 상기한 된장에는 단백질 이외에 부족한 아미노 비타민과 칼슘성분이 결핍되어 있는 것이다. The soybean paste is very rich in nutrition, so that the calorie content per 100 g is 128 g, and the soybean paste contains 12 g of protein, 4.1 g of fat, 14.5 g of carbohydrate, ash, calcium, phosphorus, iron and vitamins (B1 and B2) Is used extensively in the manufacture of various foods, such as being used as a seasoning for controlling herbs or for boiling various kinds of grounds, or mixed with fish and meat dishes to eliminate fishy smell. In general, soybean paste is a fermented food using soybean which is superior in nutrient content as much as meat in the field. As a good source of protein or a protein having a sufficiently high nutritional value, a certain ratio of mutual nutrients must be within a certain range. The soybean paste contains deficient amino vitamins and calcium components in addition to protein.
이와 같이 재래식 된장에 부족한 동물성 단백질에는 필수아미노산이 충분히 함유되어 있는데 반하여 된장과 같은 식물성 단백질에는 메티오닌과 같은 제안아미노산이 부족하기 때문에 단백질의 영양가가 억제되어 있을 뿐만 아니라 비타민과 칼슘 성분이 결핍되어 있는 것이다.As such, animal protein lacking in conventional doenjang contains enough essential amino acids, whereas vegetable protein such as doenjang lacks suggested amino acids such as methionine, so that nutritional value of protein is suppressed and vitamin and calcium component are deficient .
전통적으로 한국인들에게는 옛 부터 부족한 단백질을 콩으로 만든 된장을 통해서 섭취할 수 있었다. 오래전부터 먹어오던 입맛으로 요즘에도 매일같이 먹는 음식중의 하나가 된장이다. 된장은 우수한 단백질 식품으로 양질의 아미노산 형태로 존재하며 리신이 많이 들어있어 쌀을 주식으로 하는 한국인에게는 균형 있는 식품이다.Traditionally, Koreans have been able to consume proteins that have been lacking since ancient times through soybean paste. Because of the taste that has been eaten since long ago, one of the foods that I eat every day is miso. Doenjang is an excellent protein food and exists in high quality amino acid form. It is rich in lysine and is a balanced food for Koreans with rice stock.
또한, 된장은 발효식품으로 유산균이 많이 들어있어 장에도 좋은 식품이다. 그러나, 이러한 우수한 우리의 전통 식품인 된장을 이용한 식품이 그 냄새와 짠맛으로 인하여 젊은이들에게는 그다지 인기가 많지 않다. In addition, soybean paste is a fermented food, which contains many lactic acid bacteria. However, these excellent traditional foods, such as soybean paste, are not very popular with young people because of their smell and salty taste.
상기와 같은 우리나라의 재래식 된장은 늦가을이나 초겨울 무렵에 콩으로 메주를 쑤어 목침만 한 크기로 빚은 다음, 한달에서 두달 정도 발효시킨 후 장독에 넣고 소금물을 부어 숙성시킨 후에, 짠 국물을 걸러내어 간장으로 사용하고 그 나머지 건데기를 가리키는 것이다.The Korean traditional miso soup as described above is made with bean as a bean in late autumn or early winter, and then fermented for about one month to two months. Then, it is poured into a confectioner's pan, poured salt water and aged, I will use it and point to the rest.
이러한 재래식 된장은 오랜 전통을 가지고 전해 내려오는 것으로 장맛이 좋아야 그 집안의 음식맛이 좋다라고 하는 말이 있을 정도로 조상들의 먹거리 문화와 맥을 함께해 오고 있다. 아울러 음식문화가 발달한 요즘은 개량식 된장, 막장, 팥장, 청국장 등 여러 가지 종류의 된장류 음식으로 발전하고 있으며, 그 주된 재료인 콩에 대한 새로운 영양학적 평가와 건강에 유익한 성분이 보고되면서 새로운 대 체음식으로 인식되고 있다.These traditional miso soup is traditioned with a long tradition, and it is said that the taste of the house should be good if the taste is good. Recently, as the food culture has developed, various kinds of miso foods such as modified soybean paste, dried soybean paste, bean paste, and chonggukjang have been developed. As a result of the new nutritional evaluation and the beneficial ingredients of soybean, It is perceived as a body food.
그리고 된장은 원료 대두에서 유래 되는 단백질, 탄수화물, 지방 등의 영양소가 고루 갖추어진 우수한 조미식품으로 육류의 섭취량이 많지 않은 한국의 중요한 단백질 공급원으로 식생활에 없어서는 안 되는 식품으로 자리 잡고 있다.And doenjang is an excellent seasoning food which is derived from raw soybeans and has nutrients such as protein, carbohydrate and fat. It is an important protein source in Korea that does not have a lot of meat intake.
이와 같이 우리 고유의 된장도 사회생활의 변화로 재래식 된장에서 벗어나 새로운 맛을 낼 수 있는 다양한 된장이 제조되고 있다.In this way, our own miso is changed from the traditional miso soup by the change of social life, and various miso soup which can give a new taste is produced.
즉, 국내 공개 특허 제 10-2004-0082082호로 개시된 "표고된장의 제조방법"은 "1차 숙성된 된장 85∼90 부피%에, 일정모양으로 썰어낸 표고 8∼12 부피%와 소금물 5∼2 부피%를 배합하여 6∼10 개월 정도 숙성시켜 내는 것"을 특징으로 하고 있습니다.Namely, the " method for producing the soybean paste bean paste " disclosed in Korean Patent Publication No. 10-2004-0082082 is "a method of producing soy sauce soybean paste containing 85 to 90% by volume of primary fermented soybean paste, 8 to 12% Volume% to blend for 6 to 10 months to mature "is characterized by.
상기 된장과 표고버섯을 배합할 때, 소금물을 이용하여 짠맛을 그대로 간직하게 되므로 재래식 된장의 틀에서 크게 벗어나지 못하였던 것이다.When mixed with the soybean paste and shiitake mushroom, the salty taste was retained by the use of salt water, so that it was not largely deviated from the frame of the conventional miso.
또한, 국내 공개 특허 제 10-2007-0077818호로 개시된 "표고버섯된장의 제조방법"도 역시 "건 표고버섯 6-12중량% 또는, 생 표고버섯 24-36중량% 을 100-120메쉬 입자 크기로 분쇄하여, 잘게 분쇄된 메주와 혼합하고, 간장을 첨가하여 5-6개월 발효하여 제조한 것"으로 메주와 표고버섯에 간장을 혼합한 것으로, 간장의 짠맛을 그대로 간직하게 되므로 재래식 된장의 틀에서 크게 벗어나지 못하였던 것이다.Also, the "process for producing shiitake mushrooms " disclosed in Korean Patent Laid-Open No. 10-2007-0077818 also discloses that 6-12 wt% of dried shiitake mushrooms or 24-36 wt% of shiitake mushrooms is 100-120 mesh size It is made by mixing with finely pulverized meju, adding soy sauce and fermenting for 5-6 months. "It is a mixture of soy sauce with meju and shiitake mushrooms. It keeps the salty taste of soy sauce, I could not get out much.
[선행기술문헌][Prior Art Literature]
1. 국내 공개 특허 제 10-2004-0082082호(표고된장 및 그 제조방법)1. Korean Patent Publication No. 10-2004-0082082 (soybean paste and its production method)
2. 국내 공개 특허 제 10-2007-0077818호(표고버섯된장 및 그 제조방법)2. Domestic Patent Publication No. 10-2007-0077818 (shiitake mushroom miso and its preparation method)
본 발명은 상기와 같은 문제점을 해결하기 위하여 창출한 것으로, 장성의 특산품으로 유명한 콩을 수확하여 빚은 메주에 간장이나 소금의 짠맛이 아닌 표고버섯, 다시마, 북어 머리를 오랫동안 우려된 육수를 배합하고, 각종 양념을 더 첨가하여 담북장을 제조함으로써, 육수의 배합으로 인한 담북장의 부드러움과 표고버섯의 깊은 향을 느낄 수 있는 기능성 담북장을 제조하는 데 그 목적이 있는 것이다.The present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a meju with soy sauce, The purpose of this study is to manufacture functional dangbukkang which can feel the softness of the dangbukjang and the deep aroma of shiitake mushroom due to the mixing of the broth.
상기와 같은 목적을 달성하기 위한 본 발명의 표고버섯이 함유된 담북장의 제조방법을 상세하게 설명하면 다음과 같다.
In order to accomplish the above object, a method for producing a mushroom-containing mushroom of the present invention will be described in detail.
본 발명은 장성에서 유명한 특산물인 콩을 볶아 삶아서 빚은 메주에, 표고버섯과 다시마 및 북어 머리를 우려낸 육수를 혼합함으로써 부드럽고 표고버섯의 향이 가득한 담북장을 제조하는 것으로, 장성의 특산물인 콩과 표고버섯을 전국에 알려 수요자에게 소비를 촉진시켜 장성의 농촌경제 활성화를 도모할 수 있는 계기를 마련하는데 그 특징이 있다.The present invention is to produce a soft palm bean filled with the fragrance of mushroom by mixing bean, which is a famous specialty in Jangseong, with boiled beef, mushroom, shiitake, It is characterized by the fact that it promotes consumption to consumers and informs the whole country and provides an opportunity to promote rural economy of the province.
즉, 장성에서 수확한 콩을 볶아 삶아서 메주를 빚은 다음 잘게 부수고, 표고버섯과 다시마 및 북어 머리를 우려내어 만든 육수를 잘게 부분 메주에 부어서 불리고, 불린 메주에 보리밥과 양념인 고추가루, 다진 마늘, 다진 생강, 굵은 소금 및 영양분을 함유한 표고버섯가루를 첨가하여 24시간 상온에 숙성시켜서 담북장을 제조하는 것을 특징으로 한다.In other words, roast soy beans harvested from the wall, boiled meju, then shredded, broiled shiitake mushrooms, kelp and curly hair, poured in small portions of meju, and called boiled rice, seasoned chili powder, chopped garlic, Minced ginger, coarse salt, and nutrient-containing mushroom powder, and aging the mixture at room temperature for 24 hours to produce a dandelion plant.
상기와 같은 특징을 갖는 본 발명은 표고버섯과 다시마 및 북어 머리로 우려낸 육수를 사용하여 잘게 부서진 메주에 혼합함으로써, 표고버섯의 향과 맛은 물론 육수의 혼합으로 담북장의 부드러움도 느낄 수 있기 때문에, 새로운 다양한 맛과 그윽한 향을 제공할 수 있는 것이다.Since the present invention having the above characteristics can be mixed with finely crumbled meju using shiitake mushroom, kelp and sea bream with brow head, the softness of the dandelion pit can be felt by mixing the flavor and taste of shiitake mushroom as well as the broth, It can provide a new variety of flavors and fragrance.
또한, 본 발명에 따른 담북장은 표고버섯과 다시마 및 북어 머리로 우려낸 육수를 사용함으로써, 된장 특유의 냄새와 짠맛을 완화시킨 저염의 건강 기능성 식품이며, 표고버섯을 통하여 뼈와 이를 튼튼하게 해주는 비타민을 보충해 줄 수 있는 효과가 있다.
Also, according to the present invention, the dandelion plant of the present invention is a low-salt, health-functional food which alleviates the odor and salty taste of soybean paste by using shiitake mushroom, kelp and seaweed soaked in sea tangle, There is an effect that can supplement.
이하, 본 발명에 따른 표고버섯이 함유된 담북장 및 그 제조방법에 대한 바람직한 실시 예에 대하여 상세히 설명한다.
Best Mode for Carrying Out the Invention Hereinafter, preferred embodiments of a dike plate containing a shiitake and a method of producing the same according to the present invention will be described in detail.
본 발명에 따른 담북장은 가) 수확한 콩을 볶아 삶아서 메주를 빚은 다음 햇볕에 잘 마른 메주를 곱게 빻아 메주가루로 만든다. 나) 표고버섯과 다시마 및 북어 머리를 우려내어 만든 육수를 메주가루에 부어서 불린다. 다) 불린 메주에 보리밥과 양념인 고추가루, 다진마늘, 다진 생강, 굵은 소금 및 영양분을 함유한 표고버섯가루를 첨가하여 숙성시켜서 담북장을 제조하는 것이다.According to the present invention, the dandelion root according to the present invention is prepared by: a) frying the harvested beans and boiling them to make meju, and finely grinding the dried meju to finely grind meju powder. B) It is called by pouring shiitake mushrooms, seaweeds, and seaweed made from kelp and crayfish into meju flour. C) In Meju, it is made by adding barley and seasoning chili powder, chopped garlic, chopped ginger, coarse salt, and mushroom powder containing nutrients and aging them to produce dandelion.
상기 메주가루는 25중량%, 육수는 50중량%, 고춧가루 5중량%, 표고버섯가루 1중량 %, 보리밥 15중량%, 다진마늘 1.5중량%, 다진생강 1중량%, 굵은 소금 1.5중량%를 혼합하여 제조한다. 또한, 상기 육수를 구성하는 표고버섯과 다시마 및 북어 머리는 중량비로 1 : 1 : 1의 비율로 혼합하여 구성한다.
The Meju flour was mixed with 25 wt% of the Meju flour, 50 wt% of the broth, 5 wt% of the red pepper powder, 1 wt% of the shiitake flour, 15 wt% of the barley rice, 1.5 wt% of the minced garlic, 1 wt% of the minced ginger, . In addition, the shiitake mushrooms constituting the broth and the sea tangle and the bracken head are mixed at a weight ratio of 1: 1: 1.
상기와 같은 본 발명의 일 실시 예에 따른 표고버섯 담북장 및 그 제조방법을 설명하면 다음과 같다.
Hereinafter, a dike mushroom field and its manufacturing method according to an embodiment of the present invention will be described.
1) 콩 구입 및 메주를 제조하는 단계1) Purchase of beans and step of making meju
먼저 담북장을 제조하기 위하여 콩을 구입하는데, 이때 콩은 장성에 재배된 특산물의 콩으로 10월에 나오는 만생종의 콩을 구입하여 깨끗하게 세척한다. 또한, 세척된 콩을 볶음기에서 볶아서 삶은 다음에 발효시켜서 지름이 7Cm 정도의 메주를 빚는다. First, we buy soybeans to make dumplings. At this time, soybeans are purchased as special kind of soybeans grown in the fields. In addition, the washed soybeans are roasted in a frying pan, boiled, and then fermented to form a meju of about 7 cm in diameter.
그리고 깔아놓은 짚 위로 상기 빚은 메주를 올려놓은 다음 7Cm의 메주를 7일 정도 띄운 후 햇볕에 잘 마른 메주를 곱게 빻아 메주가루로 만든다..
I put the meju on top of the laid straw and then spread the 7Cm of Meju for 7 days and then finely grind Meju dried in the sun to make meju powder.
2) 육수를 제조하는 단계2) Step of producing broth
표고버섯과 다시마 및 북어 머리를 중량비로 1 : 1 : 1로 혼합하여 물에 넣어 30분~50분 정도 끓인 다음에, 표고버섯과 다시마 및 북어머리는 면보에 걸러 육수를 만든다.Mix shiitake mushrooms, sea tangle and crayfish in a weight ratio of 1: 1: 1, boil them for 30 to 50 minutes, and then cook shiitake mushrooms, kelp and sea bream on cotton swabs.
상기 표고버섯과 다시마 및 북어 머리의 효능에 대하여 살펴보면, 다음과 같다.The efficacy of the shiitake mushroom, the sea tangle and the sea bream head is as follows.
가) 표고버섯A) Shiitake mushrooms
표고버섯은 생물학상 담자균류 느타리과 잣버섯속 혹은 송이과 표고속으로 분류되는 버섯으로 우리가 가장 많이 먹는 버섯 중에 하나이다.Shiitake mushroom is one of the mushrooms that we eat the most.
서식지는 한국, 일본, 중국, 타이완 등 동북아시아 지역에 분포하고 있으며, 봄 ·여름 ·가을에 걸쳐 참나무류 ·밤나무 ·서어나무 등 활엽수나 그 고목에서발생하는 것이 보통이고, 드물게 삼나무나 소나무 등의 침엽수 및 대나무류의 단자엽 식물에서도 나는 경우가 있다.The habitat is distributed in Northeast Asia such as Korea, Japan, China, and Taiwan. It is common in springwood, chestnut, and cedar trees such as springwood, chestnut tree, It may also occur in monocotyledons such as coniferous and bamboo.
생긴 모양을 보면, 갓의 지름은 약 6∼10cm 정도로 국자크기 정도이고, 표면은 다갈색이며 흑갈색의 가는 솜털 모양의 비늘조각이 덮여 있고 때로는 터져서 흰 살이 보이기도 한다. 처음에는 국자의 볼록한 모양처럼 반구형이지만 점차 펴져서 나중에는 편평해진다.The shape of the gut is about 6 ~ 10cm in diameter, about the size of a ladle, the surface is dark brown, covered with a piece of fuzzy gray fuzzy scales and occasionally bursting to show white flesh. At first, it is hemispherical like a convex shape of a saddle, but it gradually spreads and later becomes flat.
표고는 성인병예방, 암세포 증식억제, 고혈압, 당뇨병 등의 탁월한 것으로 식품학계에 보고되어 있으며, 이 뿐만아니라 식이섬유를 포함한 저 칼로리 건강식 품이라고 밝혀져 있다.Elevation has been reported in food science as excellent for prevention of adult disease, suppression of cancer cell proliferation, hypertension and diabetes, and it has been revealed that it is a low-calorie health food including dietary fiber as well.
특히 표고는 단백질과 지방질, 당질이 많이 포함되어 있다. 비타민류에서는 비타민B1과 B2, 나이아신을 함유하고 있으며, 이러한 표고버섯의 비타민B1, B2는 야채의 거의 두 배의 영양을 가지고 있는 것으로 전해진다.
Especially elevation contains protein, fat and carbohydrate. Vitamins contain vitamins B1 and B2, and niacin. Vitamin B1 and B2 in these mushrooms are said to have almost twice as much nutrition as vegetables.
나) 다시마B) Kelp
다시마는 인간의 생명과 건강유지를 위한 필수 미량영양소, 칼슘, 나트륨, 마그네슘 등 50여종의 각종 미네랄을 풍부하게 함유하고 있는 미네랄의 보고이다. Sea tangle is a report of minerals that are rich in about 50 kinds of minerals such as micronutrients, calcium, sodium, and magnesium essential for human life and health maintenance.
특히, 다시마 속에 가장 풍부하게 함유되어 있는 요드(옥도)는 미네랄 중에서 가장 결핍되기 쉬운 미량영양소로 우리 신체의 모든 생리대사에 관여하는 갑상선 호르몬의 주 요소이다.Especially, the most abundant iodine in the sea tangle is the most abundant minerals, which is the main element of the thyroid hormone which is involved in all physiological metabolism of our body.
이렇게 중요한 요드의 공급원은 바로 다시마라는 우수한 식품으로 갑상선 기능개선및 조절을 위한 필수요소이다. 각종 성인병 및 만성 난치병들의 원인은 고지방, 고단백, 고산성 식품에 편중한 현대인들의 식생활 문화로 인한 미네랄, 섬유질, 비타민 등의 기능조절 영양소의 만성 결핍이 그 원인이다.This important source of iodine is an excellent food called kelp, which is essential for improving and controlling thyroid function. Causes of various adult diseases and chronic intractable diseases are caused by the chronic deficiency of nutrients controlling the function of minerals, fiber, vitamins, etc. due to the dietary culture of modern people who are preoccupied with high fat, high protein and high acid foods.
다시마는 특정질환의 치료약과는 달리 풍부한 각종 미량원소를 고루 함유하고 있으므로 꾸준한 섭생으로 체질개선(알레르기 체질등) 혈액순환 촉진및대사기능(당질및 지방대사,피부및 뼈대사)의 개선및 조절에 광범위하게 영양을 준다.Because kelp contains various kinds of trace elements in contrast to certain diseases, it improves the constitution (allergic constitution, etc.), promotes blood circulation and improves and controls metabolism (carbohydrate and fat metabolism, skin and bone metabolism) Extensive nutrition.
즉, 다시마는 미네랄의 보고이면서도 저지방에 칼로리는 0 에 가까운 식품이고, 인체에 필수의 미량 영양소인 각종 미네랄의 보고이다. 또한, 요오드는 인체의 모든 생리대사에 관여하는 갑상선 호르몬의 주원료가 된다. 그뿐만 아니라 필수 아미노산(다당질)의 라미닌 성분이 풍부하고, 최고의 섬유질 알긴산을 풍부하게 함휴한 식품으로 고 알카리성이다. 또한, 유기유황을 다량 함유한 프코이단 다당성분은 항암작용 효과가 탁월하다.
In other words, kelp is a report of minerals, but it is a food with a low calorie value close to zero in low fat, and it is a report of various minerals which are essential micronutrients in the human body. In addition, iodine is the major source of thyroid hormones involved in all physiological processes in the human body. In addition, it is rich in essential amino acid (polysaccharide) laminin ingredient, and it is highly alkaline food which coexists abundantly with the highest fiber alginic acid. In addition, the pseudosaccharide polysaccharide component containing a large amount of organic sulfur has excellent anticancer effect.
다) 북어 머리C) Bald head
북어 머리에는 무기질, 비타민 등이 풍부해 간의 해독작용을 돕는다. 1997년 한국식품과학회지에 실린 논문에 의하면, 건강한 남자들에게 알코올을 투여하고 2시간 뒤 혈중 알코올 농도를 측정한 결과, 북어의 추출액을 섭취한 쪽은 그렇지 않는 쪽보다 혈중 알코올 농도 감소율이 43%, 약 2배나 빨랐다고 한다. 즉, 몸의 해독 센터 간을 도와 북어는 알코올 해독을 함으로써 간의 부담을 덜어준다.The hair of the north is rich in minerals and vitamins, which helps to detoxify the liver. According to a study published in the Korean Journal of Food Science and Technology, alcoholic beverage was administered to healthy males for 2 hours, and blood alcohol content was 43% It is about twice as fast. In other words, to help the body's detoxification center, and to reduce alcohol burden by deciphering alcohol.
또한, 우리에게 익숙한 영양소 단백질은 우리 몸속에서 면역과 해독작용을 해준다. 특히, 북어의 단백질에는 알코올 해독과 간을 보호하는 기능을 가진 아미노산들이 풍부하게 들어 있는데, 북어에 들어있는 단백질의 함유량은 단백질 대표식품 두부의 8배 이상, 그리고 고급단백질원인 우유의 무려 24배 이상 많다.
In addition, the nutrient protein that is familiar to us provides immunity and detoxification in our bodies. In particular, the proteins in the North are abundant in amino acids with the function of detoxifying alcohol and protecting the liver. The contents of protein in the North are more than 8 times that of the representative protein tofu, and more than 24 times many.
3) 담북장 만드는 단계3) Steps to create dandelion
가) 잘게 분순 메주에 표고버섯과 다시마 및 북어 머리로 유려 낸 육수를 부어서 24시간 충분히 습기를 머물게 한다.A) Thoroughly crush the shiitake mushroom, kelp and sea bream in Meju, and let the moisture stay for 24 hours.
나) 또 보리쌀을 5시간 정도 충분히 불린 다음, 표고버섯과 다시마 및 북어 머리로 유려 낸 육수를 넣어 무른 보리밥을 만든다.B) After boiling the barley for about 5 hours, put the shiitake mushrooms, kelp and broth in the head to make a thin barley rice.
다) 그리고 상기 육수가 충분히 스면 든 메주에 무른 보리밥과, 표고버섯가루, 다진 마늘, 다진 생강, 굵은 소금, 고춧가루를 혼합하여 섞어서 담북장을 제조한다.C) Mix well with the broth of mushrooms, shiitake mushroom, chopped garlic, chopped ginger, coarse salt, and red pepper powder.
라) 상기 각종 양념과 비타민이 풍부한 표고버섯이 혼합된 메주를 용기에 담아서 실온에 24시간 숙성하여 냉동 보관한다.
D) Meju mixed with various kinds of seasoning and vitamin-rich mushroom is put in a container and aged at room temperature for 24 hours and stored frozen.
마) 상기 담북장의 성분 배합비를 살펴보면 메주가루는 25중량%와, 육수는 50중량%와, 고춧가루 5중량%와, 표고버섯가루 1중량 %와, 보리밥 15중량%와, 다진마늘 1.5중량%와, 다진생강 1중량%와, 굵은 소금 1.5중량%를 혼합하여 제조하는 것이다.
The mixture ratio of the dandelion paddy field was 25% by weight, 50% by weight of soup stock, 5% by weight of red pepper powder, 1% by weight of shiitake flour, 15% by weight of boiled rice, 1.5% 1% by weight of chopped ginger and 1.5% by weight of coarse salt.
상기한 바와 같은 구성을 갖는 본 발명이 비록 한정된 실시 예에 의해 설명되었으나, 본 발명은 이것에 의해 한정되지 않으며 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 본 발명의 기술사상과 아래에 기재될 청구범위의 균등범위 내에서 다양한 수정 및 변형이 가능하다 할 것이다.
Although the present invention having been described above has been described with reference to a limited number of embodiments, it is to be understood that the present invention is not limited thereto and that various changes and modifications may be made without departing from the spirit and scope of the present invention by those skilled in the art. Various modifications and variations are possible within the scope of the appended claims.
Claims (3)
상기 메주가루는 25중량%와, 육수는 50중량%와, 고춧가루 5중량%와, 표고버섯가루 1중량 %와, 보리밥 15중량%와, 다진마늘 1.5중량%와, 다진생강 1중량%와, 굵은 소금 1.5중량%를 혼합하고, 상기 육수는 표고버섯과 다시마 및 북어 머리는 중량비로 1 : 1 : 1 의 비율로 혼합하여 구성한 것을 특징으로 하는 표고버섯이 함유된 담북장 제조방법.The beans are roasted and boiled to make meju with a diameter of 7CM, then crushed to make meju powder, and broth made from shiitake mushrooms, kelp and sea tangle are poured into meju powder for 24 hours, A method for producing a mushroom containing mushroom, which is prepared by adding barley rice and seasoning chili powder, chopped garlic, chopped ginger, coarse salt and mushroom powder,
The Meju flour was mixed with 25% by weight of wheat germ, 50% by weight of pepper powder, 5% by weight of red pepper powder, 1% by weight of shiitake flour, 15% by weight of boiled rice, 1.5% by weight of minced garlic, And 1.5 wt% of coarse salt, and the shiitake mushroom, kelp and cod head are mixed in a weight ratio of 1: 1: 1.
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