KR101775342B1 - A method for fish soybean paste using by tongue sole - Google Patents
A method for fish soybean paste using by tongue sole Download PDFInfo
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- KR101775342B1 KR101775342B1 KR1020170004626A KR20170004626A KR101775342B1 KR 101775342 B1 KR101775342 B1 KR 101775342B1 KR 1020170004626 A KR1020170004626 A KR 1020170004626A KR 20170004626 A KR20170004626 A KR 20170004626A KR 101775342 B1 KR101775342 B1 KR 101775342B1
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 21
- 244000068988 Glycine max Species 0.000 title claims abstract description 21
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims abstract description 13
- 241001595453 Symphurus nigrescens Species 0.000 title abstract 8
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 12
- 230000032683 aging Effects 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims description 9
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 4
- 239000001728 capsicum frutescens Substances 0.000 claims description 4
- 238000003973 irrigation Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 3
- 235000014102 seafood Nutrition 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 abstract description 14
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 240000007594 Oryza sativa Species 0.000 abstract description 3
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 3
- 235000021186 dishes Nutrition 0.000 abstract description 3
- 235000009566 rice Nutrition 0.000 abstract description 3
- 235000013555 soy sauce Nutrition 0.000 abstract 4
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 240000005979 Hordeum vulgare Species 0.000 abstract 1
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 241000269980 Pleuronectidae Species 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 241001454694 Clupeiformes Species 0.000 description 3
- 241000257465 Echinoidea Species 0.000 description 3
- 235000019764 Soybean Meal Nutrition 0.000 description 3
- 235000019513 anchovy Nutrition 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 239000004455 soybean meal Substances 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 210000003128 head Anatomy 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 210000004894 snout Anatomy 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 241000991587 Enterovirus C Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 206010033799 Paralysis Diseases 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 239000003653 coastal water Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
Classifications
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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
-
- A23L11/20—
-
- 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L27/50—Soya sauce
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
본 발명은 박대를 이용한 어된장의 제조방법에 관한 것으로, 더욱 구체적으로는 어간장에 숙성된 메주에 말린 박대 가루를 혼합하여 숙성시킨 박대를 이용한 어된장의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing soybean paste using a thin strip, and more particularly, to a method of preparing soybean paste using a soybean paste prepared by aging a rice flour mixed with aged soybean meal.
일반적으로 어된장은 어간장을 걸러내고 남은 건더기를 지칭하는 것으로, 예컨대 대한민국 공개특허 제2016-0135644호(특허문헌 1)에서는 생멸치에 식염을 첨가하고 발효시켜 멸치 발효액을 제조하고, 증자(蒸煮)한 곡류를 숙성시켜 곡류 숙성물을 제조하고, 육수재료를 우려내어 육수를 제조하고, 상기 멸치 발효액, 상기 곡류 숙성물 및 메주와 상기 육수를 혼합하고, 식염, 고춧가루 및 고추씨를 첨가하고, 그리고 누룩(Aspergillus oryzae)을 첨가하여 숙성하는 어된장의 제조방법이 제안된 바 있고, 또한 대한민국 등록특허 제10-1224737호(특허문헌 2)에서는 명태육 및 죽염을 준비하여 1~100:1(w/w)의 배합비로 배합하는 제 1단계; 상기 제 1단계의 배합된 재료를 5분 내지 3시간 동안 증자 가열한 후에 으깨는 제 2단계; 상기 으깬 명태육에 국(Koji) 및 소금을 1~20:1~20:1(w/w)비율로 넣고 함께 버무려 어된장을 제조하는 제 3단계를 포함하는 죽염 함유 어된장의 제조방법이 제안되었다.In Korean Patent Laid-Open Publication No. 2016-0135644 (Patent Document 1), for example, a fermented soybean paste is added to salted fish and fermented to prepare anchovy fermented liquor, A method for preparing a fermented anchovy broth, a fermented anchovy, a fermented cereal grains and a fermented soybean meal, mixing the fermented broth with the fermented soybean meal, the fermented soybean paste, red pepper powder and koji seed, In addition, Korean Patent No. 10-1224737 (Patent Document 2) proposes a method of preparing soybean paste which is aged by adding Aspergillus oryzae. ) At a blending ratio of 1: 1; After the step of heating the compounded material of the first step for 5 minutes to 3 hours, the crushing is carried out in a second step; And a third step of putting the mashed poliovirus koji and the salt at a ratio of 1 to 20: 1 to 20: 1 (w / w) together to produce miso paste, It was proposed.
한편, 박대는 참서대과에 속하는 어류의 일종으로, 우리나라에서는 인천, 군산, 부안 등 서해연안에서 출현하며, 서해로부터 중국해까지 분포한다.On the other hand, Bokdae is a kind of fish belonging to Chuseokdae. It is found in the coastal waters of Incheon, Gunsan, and Buan in Korea, and is distributed from the west sea to China.
박대의 형태는 몸과 머리가 모두 위아래로 납작하고, 폭은 넓고 길이는 길어 위에서 보았을 때 몸은 긴 타원형이고, 머리는 작고 눈은 매우 작으며, 몸의 왼쪽에 치우쳐 있다. 주둥이는 끝이 둥글며, 입은 주둥이의 뒷지느러미 쪽에 열려 있다. 등지느러미와 뒷지느러미는 모두 기부가 길며, 꼬리지느러미와 연결되어 있는 특징이 있다.The shape of the paralysis is flat and flat both body and head. The width is wide and the length is long. When viewed from above, the body is long elliptical, the head is small, the eyes are very small, and are biased to the left side of the body. The snout has a rounded tip, and the mouth is open to the dorsal fin of the snout. Both dorsal and anal fins are long-lasting and are connected to the caudal fin.
박대 가공 부산물인 껍질에는 콜라겐과 단백질, 칼슘, 칼륨, 비타민a,b, 나이아신, 인, 철 등이 풍부하게 함유되어 있는 고영양식이며, 구수하고 단백한 맛이 있어 다양한 요리로 만들어지고 있으며, 예컨대 대한민국 공개특허 제2016-0080441호(특허문헌 3)과 같이 박대의 껍질에 물을 첨가하여 끓이고 여과하여 여과액을 수득하는 단계; 상기 여과액에 여과액 중량을 기준으로 1 내지 10중량%의 젤라틴을 첨가하여 묵액을 제조하는 단계; 및 상기 묵액을 식혀 굳히는 단계; 를 포함하는 박대묵 제조방법을 예로 들 수 있으나, 박대를 이용하여 어된장을 제조하는 식품이나 방법에 대해서는 제안된 바 없다.The bark, which is a byproduct of the processing of buckwheat, is a high-nutrition formula rich in collagen, protein, calcium, potassium, vitamins a, b, niacin, phosphorus and iron. As disclosed in Korean Patent Laid-Open Publication No. 2016-0080441 (Patent Document 3), water is added to the skin of the thin strip, followed by boiling and filtration to obtain a filtrate; Adding 1 to 10% by weight of gelatin to the filtrate, based on the weight of the filtrate; And cooling and soaking the oily liquid; However, there has been no proposal for a food or a method for manufacturing a soybean paste using a soybean paste.
따라서, 본 발명은 어간장에 숙성된 메주에 말린 박대 가루를 혼합하여 숙성시킨 박대를 이용한 어된장의 제조방법을 제공하는데 그 목적이 있다.Accordingly, it is an object of the present invention to provide a method of manufacturing a fish paste using a thin strip of rice aged in a fish paste which is aged in a meju.
상기의 목적을 달성하기 위한 본 발명은, 6 ~ 15개월간 숙성된 가자미 젓갈과 1 ~ 5개월간 숙성된 꽃게 젓갈을 1:3 ~ 3:1중량의 비율로 혼합하고 망에 걸러서 추출된 액을 10 ~ 1시간 끓여서 어간장을 제조하는 단계; 메주에 상기 어간장을 1:1중량의 비율로 부어서 1 ~ 2개월 숙성시켜서 숙성 메주-어간장 혼합물을 제조하는 단계; 찰보리를 볶아서 빻아 찰보리 가루를 제조하고, 콩을 물에 삶고, 박대를 1 ~ 2개월간 건조시킨 후 빻아서 박대 가루를 제조한 후, 상기 찰보리 가루, 삶은 콩, 고추씨 및 박대 가루를 5:5:1:1중량% 비율로 혼합하여 박대 혼합물을 제조하는 단계; 상기 숙성 메주-어간장과 상기 박대 혼합물을 섞어서 5 ~ 8개월간 숙성시키는 단계; 를 포함하여 이루어지는 것을 특징으로 한다.In order to accomplish the above object, the present invention provides a method for preparing a fermented sea urchin, which comprises agitating 6 to 15 months of salted and fermented sea urchin and 1 to 5 months of aged crab fermented fish meal at a ratio of 1: 3 to 3: 1, Boiling for about 1 hour to prepare a fish paste; Aging for 1 to 2 months in a 1: 1 weight ratio of the above-mentioned distilled water to make a mature meju-irrigation mixture; Soybean paste, soybean paste and soybean flour were mixed in a ratio of 5: 5: 1: 1: 1: 1, and the mixture was ground to prepare a flour. The soybean flour was boiled in water, 1: 1% by weight to prepare a thin film mixture; Aging the aged meju-irrigation zone and the mixture of the agar for 5 to 8 months; And a control unit.
본 발명에 따른 박대를 이용한 어된장은, 보리가 함유되면서 뜨물을 넣지 않고도 구수한 맛이 나고 박대를 첨가함으로써 육수를 따로 만들지 않아도 풍미가 우수하기 때문에 다양한 요리에 사용할 수 있는 효과를 가진다.According to the present invention, it is possible to use a pasteurized bean paste according to the present invention in a variety of dishes because it is excellent in flavor without adding seaweed to the bean paste.
본 발명은 다양한 변경을 가할 수 있고 여러 가지 실시예를 가질 수 있는 바, 이하에서는 본 발명의 바람직한 형태의 방법을 예시하고 이에 기하여 본 발명을 상세하게 설명하고자 한다. 그러나 이는 본 발명을 예시된 형태만으로 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위는 예시된 형태의 통상적인 변경이나 균등물 내지 대체물까지 포함한다.While the present invention has been described in connection with the preferred embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined by the appended claims. It should be understood, however, that there is no intention to limit the invention to the form just described, and the spirit and scope of the present invention encompasses the ordinary variations, equivalents, and alternatives of the illustrated forms.
본 발명에 따른 박대를 이용한 어간장의 제조방법은, 6 ~ 15개월간 숙성된 가자미 젓갈과 1 ~ 5개월간 숙성된 꽃게 젓갈을 혼합하고 망에 걸러서 추출된 액을 10 ~ 1시간 끓여서 어간장을 제조하는 단계를 포함한다.The method for manufacturing an eel of an eel by using a thin strip according to the present invention comprises mixing salted salted crab for 6 to 15 months and salted crab fermented for 1 to 5 months, filtering the salted crab and boiling the extracted liquid for 10 to 1 hour, .
상기 가자미 젓갈은 약 1년간 숙성시킨 것을 사용하고, 상기 꽃게 젓갈은 약 2개월간 숙성시킨 것을 사용할 수 있으며, 숙성은 상온에서 수행하는 것이 바람직하며, 예컨대 10 ~ 30℃에서 수행하는 것이 좋다.The fermented sea urchin is fermented for about one year. The fermented fermented seafood can be aged for about 2 months. The fermentation is preferably performed at room temperature, for example, at 10 to 30 ° C.
상기 가자미 젓갈과 꽃게 젓갈은 예컨대 1:1중량 비율로 혼합할 수 있으나, 맛이나 풍미에 따라 1:3 ~ 3:1중량의 비율로 혼합비율을 조절하는 것도 가능하다.The salted and salted pickles can be mixed at a ratio of 1: 1 by weight, for example, but it is also possible to control the mixing ratio at a ratio of 1: 3 to 3: 1 by weight depending on taste or flavor.
또한, 본 발명에 따른 박대를 이용한 어간장의 제조방법은, 메주에 상기 어간장을 1:1중량의 비율로 부어서 1 ~ 2개월 숙성시켜서 숙성 메주-어간장 혼합물을 제조하는 단계를 포함한다.In addition, the method of manufacturing an eel by using a thin strip according to the present invention includes the step of pouring the eulerian into a meju at a ratio of 1: 1 and aging for 1 to 2 months to prepare an aged meju-irrigation mixture.
메주-어간장 혼합물은 상온에서 수행하는 것이 바람직하며, 예컨대 10 ~ 30℃에서 수행하는 것이 좋으며, 상기 메주는 일반 시중에서 판매되고 있는 메주 또는 전통적인 메주를 지칭하며, 이에 관한 제조방법은 공지된 것이므로 이에 관한 상세한 설명은 생략한다.The meju-rare season mixture is preferably carried out at room temperature, for example, at 10 to 30 ° C, and the meju refers to meju or traditional meju sold in the general market, and the production method therefor is well known A detailed description thereof will be omitted.
또한, 본 발명에 따른 박대를 이용한 어간장의 제조방법은, 찰보리를 볶아서 빻아 찰보리 가루를 제조하고, 콩을 물에 삶고, 박대를 1 ~ 2개월간 건조시킨 후 빻아서 박대 가루를 제조한 다음, 상기에서 얻은 찰보리 가루와, 삶은 콩, 고추씨 그리고 상기 박대 가루를 5:5:1:1중량의 비율로 혼합하여 박대 혼합물을 제조하는 단계를 포함한다.In addition, the method for manufacturing the eel of the present invention comprises the steps of roasting the roasted roasted beans to prepare the roasted beans, boiling the roasted beans in water, drying the roasted beans for 1 to 2 months, grinding the roasted beans, And boiled beans, red pepper seeds, and the above-mentioned flour powder in a weight ratio of 5: 5: 1: 1 to prepare a mixture of ribbons.
여기서 박대를 건조할 때 건조기를 이용하는 것도 가능하지만, 영양소를 파괴하지 않기 위해 그늘에서 자연 바람으로 건조시키는 것이 바람직하다.It is also possible to use a dryer when drying the strip, but it is preferable to dry it in natural shade in order not to destroy nutrients.
또한, 본 발명에 따른 박대를 이용한 어간장의 제조방법은, 상기 숙성 메주-어간장과 상기 박대 혼합물을 섞어서 5 ~ 8개월간 숙성시키는 단계를 포함한다.In addition, the method for manufacturing an eel by using the bandage according to the present invention includes aging the aged meju-eel-eel for 5 to 8 months by mixing the mixture.
여기서 숙성 메주-어간장과 박대 혼합물은 6개월간 숙성시킬 수 있으며, 이러한 숙성은 상온에서 수행하는 것이 바람직하며, 예컨대 10 ~ 30℃에서 수행하는 것이 적당하다.Here, the aged meju-irregular root and the mixture of the agar can be aged for 6 months, and the aging is preferably carried out at room temperature, for example, at 10 to 30 ° C.
이와 같이 제조된 어된장은 보리가 함유되면서 뜨물을 넣지 않고도 구수한 맛이 나고 박대를 첨가함으로써 육수를 따로 만들지 않아도 풍미가 우수하기 때문에 다양한 요리에 첨가할 경우 풍미가 우수하며, 콜라겐과 단백질, 칼슘, 칼륨, 비타민a,b, 나이아신, 인, 철 등이 풍부하다.The thus prepared soybean paste is excellent in flavor when added to a variety of dishes, and it has excellent flavor without collagen, protein, calcium, Potassium, vitamins a, b, niacin, phosphorus and iron.
이와 같이 상술한 설명은 본 발명의 기술 사상을 보인 한정된 실시 예에 따라 설명하였으나, 본 발명은 특정의 실시 예나 수치에 한정되지 아니하며, 실시 예들의 구성요소 일부를 변경, 혼합하는 등, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 다양한 변형실시가 가능하고, 그러한 변형 실시는 본 발명의 기술적 사상이나 전망으로부터 개별적으로 이해되어서는 안 될 것이다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be taken by way of illustration, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined in the appended claims. Will be.
Claims (4)
상기 어간장에 메주를 넣고 숙성시켜서 숙성 메주-어간장 혼합물을 제조하는 단계;
찰보리를 볶아서 빻아 찰보리 가루를 제조하고, 콩을 물에 삶고, 박대를 건조시킨 후 빻아서 박대 가루를 제조한 후, 상기 찰보리 가루, 삶은 콩, 고추씨 및 박대 가루를 혼합하여 박대 혼합물을 제조하는 단계;
상기 숙성 메주-어간장과 상기 박대 혼합물을 섞어서 숙성시키는 단계;
를 포함하되,
상기 박대 혼합물을 제조하는 단계에서 상기 찰보리 가루, 삶은 콩, 고추씨 및 박대 가루는 5:5:1:1중량 비율로 혼합하는 것을 특징으로 하는 박대를 이용한 어된장의 제조방법.
Mixing the fermented salted and fermented seafood, filtering the filtered sake, and boiling the extracted liquid to prepare a fish paste;
Preparing an aged Meju-irrigation mixture by aging Mejus into the above-mentioned ejaculate;
Preparing a thin layer mixture by mixing the above-mentioned layered flour, boiled beans, red pepper seeds, and a flour powder, and then finely pulverizing and pulverizing the pulverized flour to prepare a flour, boiling soybeans in water, drying the flame, ;
Aging the mixture of the aged Meju-eel and the mixture of the ribs;
, ≪ / RTI &
Wherein the baking powder, boiled beans, red pepper seeds and baking powder are mixed in a weight ratio of 5: 5: 1: 1 in the step of preparing the mixture.
상기 어간장을 제조하는 단계에서 가자미 젓갈은 6 ~ 15개월간 숙성된 것이고, 꽃게 젓갈은 1 ~ 5개월간 숙성된 것이고, 가자미 젓갈과 꽃게 젓갈은 1:3 ~ 3:1중량의 비율로 혼합하며, 끓이는 시간은 10 ~ 1시간인 것을 특징으로 하는 박대를 이용한 어된장의 제조방법.
The method according to claim 1,
In the step of preparing the fish paste, the salted salted fish is aged for 6 to 15 months, the salted fish crab is aged for 1 to 5 months, the salted and salted fish crab are mixed at a ratio of 1: 3 to 3: 1, And the time is 10 to 1 hour.
상기 숙성은 10 ~ 30℃의 온도에서 수행하는 것을 특징으로 하는 박대를 이용한 어된장의 제조방법.The method according to claim 1,
Wherein the aging is carried out at a temperature of 10 to 30 占 폚.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200140960A (en) | 2019-06-07 | 2020-12-17 | 나성국 | A method for manufacturing snack using fish |
| KR20210084886A (en) | 2019-12-30 | 2021-07-08 | (유)아리울수산 | Preparing method for tongue sole cake and tongue sole cake using thereof |
| KR20220126925A (en) | 2021-03-10 | 2022-09-19 | 박금옥 | Manufacturing method of tongue sole pickles |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200140960A (en) | 2019-06-07 | 2020-12-17 | 나성국 | A method for manufacturing snack using fish |
| KR20210084886A (en) | 2019-12-30 | 2021-07-08 | (유)아리울수산 | Preparing method for tongue sole cake and tongue sole cake using thereof |
| KR20220126925A (en) | 2021-03-10 | 2022-09-19 | 박금옥 | Manufacturing method of tongue sole pickles |
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