KR101796460B1 - Low-salt and seasoning soy paste made by Korean soybean - Google Patents

Low-salt and seasoning soy paste made by Korean soybean Download PDF

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KR101796460B1
KR101796460B1 KR1020160057196A KR20160057196A KR101796460B1 KR 101796460 B1 KR101796460 B1 KR 101796460B1 KR 1020160057196 A KR1020160057196 A KR 1020160057196A KR 20160057196 A KR20160057196 A KR 20160057196A KR 101796460 B1 KR101796460 B1 KR 101796460B1
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weight
onion
soybean paste
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주용순
송경호
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송경호
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract

본 발명은 국산 콩으로 제조된 메주로 제조되어 2년 이상 숙성된 한식 된장에 천연 조미분말을 첨가하여 숙성시킨 저염 조미 된장으로서, 된장의 맛과 영양을 높이며, 소비자 기호에 따라 국이나 찌개 등으로 바로 조리할 수 있도록 제조된 국산 콩으로 제조된 저염 조미 된장에 관한 것으로, 상기 조미된장은, 국산 콩으로 제조된 메주 67중량%, 해양심층수 25중량%, 해양심층수 소금 4중량%, 황태 2중량%, 표고버섯 2중량%을 넣고 숙성시킨 후, 간장을 분리하고, 황태 가시와 표고버섯을 제거한 다음, 메주와 황태살 및 잔류하는 표고버섯 추출액을 혼합하여 한식된장을 제조하는 단계; 건새우분말, 건멸치분말, 건조다시마분말, 표고버섯분말을 포함하는 조미분말을 제조하는 단계; 양파를 믹서기에 갈아 가열하여 양파 당을 제조하는 단계; 상기 한식된장 91중량%, 상기 조미분말 5중량%, 상기 양파 당 2중량% 및 고추가루 2중량%를 혼합하여 숙성시키는 단계;를 포함하는 제조방법에 따라 제조된다.The present invention relates to a low-salt seasoning miso prepared by aging for 2 years or more and aged by adding a natural seasoning powder to aged for 2 years or more and enhancing the taste and nutrition of miso, The seasoned soybean paste was prepared by adding 67 wt% of Meju made from domestic soybean, 25 wt% of deep sea water, 4 wt% of deep sea water, 2 wt% %, And 2% by weight of shiitake were added and aged. Then, the soy sauce was removed, the prickly spiny mushroom and the mushroom were removed, and then the Meju and the remaining mushroom extracts were mixed to prepare Korean soybean paste. A dried seaweed powder, a shiitake powder, an anchovy powder, a dried seaweed powder, and a shiitake powder; Adding onion to a blender and heating to produce an onion meal; And aging the mixture by mixing 91% by weight of the soybean paste, 5% by weight of the seasoning powder, 2% by weight of the onion and 2% by weight of red pepper powder.

Description

국산 콩으로 제조된 저염 조미 된장{Low-salt and seasoning soy paste made by Korean soybean} {Low-salt and seasoning soy paste made by Korean soybean}

본 발명은 국산 콩으로 제조된 저염 조미 된장에 관한 것으로, 보다 상세하게는 국산 콩으로 제조된 메주로 제조되어 2년 이상 숙성된 한식 된장에 천연 조미분말을 첨가하여 숙성시킨 저염 조미 된장으로서, 된장의 맛과 영양을 높이며, 소비자 기호에 따라 국이나 찌개 등으로 바로 조리할 수 있도록 제조된 국산 콩으로 제조된 저염 조미 된장에 관한 것이다.The present invention relates to a low salt seasoning soybean paste made from domestic soybean. More specifically, it is a low salt seasoning soybean paste prepared by fermenting soy sauce made from domestic soybean and aged for 2 years or more and aged by adding natural seasoning powder. Flavored seasoning soybean paste made from domestic soybeans prepared so as to be cooked directly with soup or stew according to consumer's taste.

일반적으로 된장은 한국의 대표적인 장으로서, 삶은 콩에 미생물이 자연 접종되어 만들어진 메주로 제조하는 것으로, 재래식 된장과 개량식 된장으로 구분하는데, 재래식 된장은 간장을 분리하여 제조되며, 개량식 된장은 간장을 뜨지 않고 된장을 위주로 제조하는 것을 말한다.Generally, doenjang is a representative chapter of Korea. Boiled soybeans are made from meju, which is made by natural microbial inoculation of soybeans. Conventional soybean paste is divided into conventional soybean paste and improved soybean paste. Conventional soybean paste is prepared by separating soy sauce. It refers to manufacturing mainly with miso.

이때, 재래식 된장은 메주무게의 약 3.5배의 물을 넣고, 물에 소금 18중량％ 이상을 첨가하여 발효하는 과정을 거쳐 제조되며, 개량식 된장은 메주무게의 약 1.7배의 물을 넣고, 물에 소금 18중량％ 이상을 첨가하여 발효하는 과정을 거쳐 제조된다.At this time, conventional doenjang is prepared by adding water of about 3.5 times the weight of meju, adding more than 18% by weight of salt to the water, and fermenting it. In the modified soybean paste, about 1.7 times of the weight of meju is added, And 18% by weight or more of salt is added thereto to ferment.

그러나, 전통 재래식 된장은 간장을 뜨고 남은 대두로 제조되어 품질이 낮고, 영양성분이 적다는 단점뿐만 아니라 특유의 냄새, 다량의 나트륨이 함유되어 있어 이를 개선하기 위하여 제조과정에 갖가지 조미재료의 농축액을 첨가하여 제조되고 있다.However, traditional traditional doenjang is made from soy sauce left over from soy sauce, and has a low quality and low nutritional content. In addition, it contains a unique odor and a large amount of sodium. To improve this, a concentrate of various seasoning ingredients .

상기와 같은 조미재료가 첨가된 재래식 된장의 종래 기술을 살펴 보면, 한국공개특허 10-2015-0119828에 된장 30% 내지 60%, 액상당류 10% 내지 20%, 설탕 5% 내지 15%, 간장 5% 내지 15%, 다시마농축액 1% 내지 5%, 양파 1% 내지 5%, 마늘 1% 내지 5% 및 정제수 5% 내지 15%를 중량비율 기준으로 넣고 60℃ 내지 90℃에서 5분 내지 30분 동안 가열한 후 40℃ 이하로 냉각하고, 식초 3%내지 10중량%를 투입하여 된장 소스를 만드는 것을 특징으로 하는 된장소스의 제조방법이 공지되어 있다.In the conventional technology of conventional doenjang added with seasoning materials, Korean Patent Laid-Open No. 10-2015-0119828 discloses a soybean paste containing 30% to 60% of soybean paste, 10% to 20% of liquid sugar, 5% to 15% By weight of garlic, 1 to 5% of garlic, 1 to 5% of onion, 5 to 15% of garlic, and 5 to 15% of purified water in a weight ratio of 60 to 90 ° C for 5 to 30 minutes And the mixture is cooled to 40 캜 or lower, and 3% to 10% by weight of vinegar is added to prepare a doenjang sauce.

또한, 한국등록특허 10-1203389에 국내산 콩 100％로 된 된장; 정제수 63～74중량％에 북어 8～10중량％, 다시마 1～2중량％, 양파 5～7중량％, 무 10～15중량％, 대파 2～3중량％의 비율로 건지를 넣고 끓인 후 건지를 걸러내고 냉각시킨 육수; 및 양파 20～22중량％, 멸치 7～8중량％, 새우 3～4중량％, 다시마 7～8중량％, 표고버섯 13～15중량％, 황태 13～15중량％, 북어 20～22중량％, 청양고추 7～8중량％의 비율로 넣고 일정크기로 분쇄 가공시킨 천연조미료 분말을 포함하며, 상기 된장 40중량％에 육수 28～30중량％, 천연조미료 분말 30～32중량％의 비율로 섞어 가열 혼합하여 숙성된 것을 특징으로 하는 된장소스가 공지되어 있다.In Korean Patent No. 10-1203389, soybean paste containing 100% of domestic soybeans; The dried poultice was poured into 63 to 74% by weight of purified water at a ratio of 8 to 10% by weight of cilantrum, 1 to 2% by weight of kelp, 5 to 7% by weight of onion, 10 to 15% by weight and 2 to 3% And cooled; And 20 to 22 wt% of onion, 7 to 8 wt% of anchovy, 3 to 4 wt% of shrimp, 7 to 8 wt% of kelp, 13 to 15 wt% of mushroom, 13 to 15 wt% And 7 to 8% by weight of Cheongyang red pepper. The natural seasoning powder is pulverized to a predetermined size. The soybean paste is mixed with 40% by weight of soybean paste in a ratio of 28 to 30% by weight of seawater and 30 to 32% by weight of natural seasoning powder. A miso source characterized by being aged by heating and mixing is known.

뿐만 아니라, 본 발명자가 개발하여 특허출원한 것으로, 한국공개특허 10-2016-0025790에는 메주가루 58중량%, 찹쌀 18중량%, 고춧가루 2중량%, 엿기름 10중량%, 정제염 4중량%, 매실액 4중량%, 송고버섯 4중량%를 준비하는 단계(S10); 상기 준비된 찹쌀을 2~3일 동안 물에 침지시킨 후 증자솥에서 100~120℃의 온도로 2~3시간 동안 증자시켜 찹쌀고두밥을 제조하는 단계(S20); 상기 준비된 엿기름을 분쇄하여 물에 2~4시간 동안 불린 다음 15~25 메쉬의 체로 걸러서 건더기는 버리고 맑은 윗물만 용량비율 1/2이 되도록 4~5시간 동안 달여 엿기름 농축액을 제조하는 단계(S30); 상기 엿기름 농축액에 상기 메주가루, 찹쌀 고두밥, 고춧가루, 매실액, 송고버섯을 혼합하여 15~20℃의 온도로 23~25시간 동안 당화시켜 당화물을 수득하는 단계(S40); 상기 당화물에 상기 정제염을 혼합하여 염도를 6~7%로 맞춘 것을 청결하게 세척한 발효숙성 항아리에 7~8부 채우고, 10~15℃의 온도에서 25~35일 동안 발효 및 숙성시키는 단계(S50); 를 포함하는 송고버섯쩜장의 제조방법이 공지된 바 있다.In addition, Korean Patent Laid-Open No. 10-2016-0025790 discloses a method in which a mixture of 58 wt% meju powder, 18 wt% glutinous rice, 2 wt% red pepper powder, 10 wt% maltose, 4 wt% 4% by weight, and 4% by weight of mushrooms (Step S10); (S20) preparing a glutinous rice cake by immersing the prepared glutinous rice in water for 2 to 3 days and then growing it at a temperature of 100 to 120 ° C for 2 to 3 hours in a pottery pot; The prepared maltose is pulverized and ground in water for 2 to 4 hours, then sieved with a sieve of 15 to 25 mesh to discard the mulch, and the resulting malt concentrate is fried for 4 to 5 hours so that the clear supernatant has a capacity ratio of 1/2 (step S30) ; (S40) mixing the meju powder, glutinous rice powder, red pepper powder, plum liquor, and mushroom with the malt concentrate at a temperature of 15 to 20 ° C for 23 to 25 hours to obtain a saccharide; Adding the purified salt to the saccharide to adjust the salinity to 6 to 7%, filling the fermented aged jar cleanly washed with 7 to 8 parts, fermenting and aging for 25 to 35 days at a temperature of 10 to 15 ° C S50); And a method for manufacturing the mushrooms of the present invention.

그러나, 상기 된장들은 그 맛이 조리할 때마다 달라지며, 염도가 높은 문제점과 함께, 영양성분이 서로 다르고 그 맛이 표준화되기 어려운 문제점이 있었으므로, 이로 인하여, 된장이 세계적으로 각광받는 우수한 우리나라의 전통식품이면서도 세계적으로는 외면받거나 한국인만의 전통식품으로 인식되는 한께가 있었으므로 이에 따라, 이를 개선하여 저염이면서 된장의 맛과 영양을 높이며, 소비자 기호에 따라 국이나 찌개 등으로 바로 조리할 수 있고 세계인의 입맛을 충족시켜 주기 위한 국산 콩으로 제조된 저염 조미 된장 개발이 시급한 실정이었다.However, there is a problem that the above-mentioned doenjangs are different each time the taste is cooked, and there is a problem that the saltiness is high and the nutrients are different from each other and the taste thereof is not standardized. Therefore, As it is a traditional food, it has been recognized as a traditional food of the Koreans because it has been received from outside the world. Therefore, it can be improved by improving the taste and nutrition of the miso, while cooking with soup or stew And the development of low salt seasoning soybean paste made from domestic soybeans to meet the taste of the world was urgent.

특허문헌 1 : 한국공개특허 10-2015-0119828(2015년10월26일)Patent Document 1: Korean Patent Laid-Open No. 10-2015-0119828 (October 26, 2015) 특허문헌 2 : 한국등록특허 10-1203389(2012년11월15일)Patent Document 2: Korean Patent No. 10-1203389 (November 15, 2012) 특허문헌 2 : 한국공개특허 10-2016-0025790(2016년03월09일)Patent Document 2: Korean Patent Publication No. 10-2016-0025790 (Mar. 09, 2016)

본 발명은 상기 문제점을 해결하기 위하여, 국산 콩으로 제조된 메주로 제조되어 2년 이상 숙성된 한식 된장에 천연 조미분말을 첨가하여 숙성시킨 저염 조미 된장으로서, 된장의 맛과 영양을 높이며, 소비자 기호에 따라 국이나 찌개 등으로 바로 조리할 수 있도록 제조된 국산 콩으로 제조된 저염 조미 된장을 제공하는 것을 해결하고자 하는 과제로 한다.In order to solve the above problems, the present invention provides a low-salt seasoning soybean paste prepared by fermenting soybean meal made from domestic soybean and aged for 2 years or more and aged by adding natural seasoning powder to the soybean paste soy sauce aged for 2 years or more, To provide a low-salt seasoning soybean paste prepared with domestic soybeans prepared so as to be cooked directly with soup or stew according to the invention.

상기 과제를 해결하기 위하여, 본 발명은 국산 콩으로 제조된 메주, 해양심층수, 해양심층수 소금, 황태살, 표고버섯 추출액을 포함하여 숙성된 한식된장과; 건새우분말, 건멸치분말, 건조다시마분말, 표고버섯분말을 포함하는 조미분말; 양파 당 및 고추가루;를 포함하여 조성되는 조미 된장을 과제의 해결수단으로 한다.In order to solve the above problems, the present invention provides a soybean paste comprising aged Meju, deep sea water, deep seawater salt, mulberry, and mushroom extract prepared from domestic soybean, Dried seasoning powder, dried anchovy powder, dried seaweed powder, mushroom powder; Onion, and pepper powder; as a solution to the problem.

상기 한식된장은 국산 콩으로 제조된 메주, 해양심층수, 해양심층수 소금, 황태, 표고버섯을 넣고 숙성시킨 후, 간장을 분리하고, 황태 가시와 표고버섯을 제거한 다음, 메주와 황태 살 및 잔류하는 표고버섯 추출액만을 혼합하여 숙성된 것을 과제의 해결수단으로 한다.The Korean soybean paste soybean paste was prepared by aging Meju, deep sea water, deep sea water salt, marine deep sea water, mushroom, and mushroom prepared from Korean soybean, removing the soy sauce, removing the Prunus persica and Shiitake mushroom, The mushroom extract alone is mixed and matured as a solution to the problem.

상기 양파 당은 양파를 믹서기에 갈아 가열하여 형성된 당화액인 것을 과제의 해결수단으로 한다.The onion is a saccharified liquid formed by heating an onion into a blender and heating it.

또한, 본 발명은 국산 콩으로 제조된 메주 67중량%, 해양심층수 25중량%, 해양심층수 소금 4중량%, 황태 2중량%, 표고버섯 2중량%을 넣고 숙성시킨 후, 간장을 분리하고, 황태 가시와 표고버섯을 제거한 다음, 메주와 황태살 및 잔류하는 표고버섯 추출액만을 혼합하여 한식된장을 제조하는 단계; 건새우분말, 건멸치분말, 건조다시마분말, 표고버섯분말을 포함하는 조미분말을 제조하는 단계; 양파를 믹서기에 갈아 가열하여 양파 당을 제조하는 단계; 상기 한식된장 91중량%, 상기 조미분말 5중량%, 상기 양파 당 2중량% 및 고추가루 2중량%를 혼합하여 숙성시키는 단계;를 포함하는 조미 된장의 제조방법을 과제의 해결수단으로 한다.The present invention also relates to a method for producing soy sauce, comprising the steps of: agarizing 67 weight% of meju produced from domestic soybean, 25 weight% of deep sea water, 4 weight% of deep sea water salt, 2 weight% Removing thorns and shiitake mushrooms, mixing only Meju, Prunus mume and residual mushroom extract to prepare Korean soybean paste; A dried seaweed powder, a shiitake powder, an anchovy powder, a dried seaweed powder, and a shiitake powder; Adding onion to a blender and heating to produce an onion meal; And aging the soybean paste mixture by mixing 91% by weight of the soybean paste, 5% by weight of the seasoning powder, 2% by weight of the onion and 2% by weight of the red pepper powder.

본 발명의 국산 콩으로 제조된 저염 조미 된장은 국산 콩으로 제조된 메주로 제조되어 2년 이상 숙성된 한식 된장에 천연 조미분말을 첨가하여 숙성시킨 저염 조미 된장으로서, 된장의 맛과 영양을 높이며, 소비자 기호에 따라 국이나 찌개 등으로 바로 조리할 수 있는 유리한 효과가 있다.The low-salt seasoning doenjang prepared with domestic soybean is a low-salt seasoning soybean paste prepared by adding soy sauce powder, which is aged for 2 years or more, and aged for 2 years or more, There is an advantageous effect that it can be cooked directly with soup or stew according to consumer's taste.

본 발명은, 국산 콩으로 제조된 메주, 해양심층수, 해양심층수 소금, 황태살, 표고버섯 추출액을 포함하여 숙성된 한식된장과; 건새우분말, 건멸치분말, 건조다시마분말, 표고버섯분말을 포함하는 조미분말; 양파 당 및 고추가루;를 포함하여 조성되는 조미 된장을 기술구성의 특징으로 한다.The present invention relates to a fermented soybean paste comprising aged Meju, deep sea water, deep seawater salt, Prunus mume, mushroom extract prepared from domestic soybean and aged Korean soybean paste; Dried seasoning powder, dried anchovy powder, dried seaweed powder, mushroom powder; Onion and red pepper powder; and the like.

상기 한식된장은 국산 콩으로 제조된 메주, 해양심층수, 해양심층수 소금, 황태, 표고버섯을 넣고 숙성시킨 후, 간장을 분리하고, 황태 가시와 표고버섯을 제거한 다음, 메주와 황태살 및 잔류하는 표고버섯 추출액만을 혼합하여 숙성된 것을 기술구성의 특징으로 한다.The Korean soybean paste soybean paste was prepared by aging Meju, deep sea water, deep sea water salt, marine deep sea water, mushroom, and mushroom prepared from Korean soybean, removing the soy sauce, removing the Prunus persica and Shiitake mushroom, It is a feature of the technical composition that only mushroom extract is mixed and aged.

상기 양파 당은 양파를 믹서기에 갈아 가열하여 형성된 당화액인 것을 기술구성의 특징으로 한다.And the onion is a glycoside formed by heating an onion into a blender and heating the onion.

또한, 본 발명은 국산 콩으로 제조된 메주 67중량%, 해양심층수 25중량%, 해양심층수 소금 4중량%, 황태 2중량%, 표고버섯 2중량%을 넣고 숙성시킨 후, 간장을 분리하고, 황태 가시와 표고버섯을 제거한 다음, 메주와 황태살 및 잔류하는 표고버섯 추출액을 혼합하여 한식된장을 제조하는 단계; 건새우분말, 건멸치분말, 건조다시마분말, 표고버섯분말을 포함하는 조미분말을 제조하는 단계; 양파를 믹서기에 갈아 가열하여 양파 당을 제조하는 단계; 상기 한식된장 91중량%, 상기 조미분말 5중량%, 상기 양퍄 당 2중량% 및 고추가루 2중량%를 혼합하여 숙성시키는 단계;를 포함하는 조미 된장의 제조방법을 기술구성의 특징으로 한다.The present invention also relates to a method for producing soy sauce, comprising the steps of: agarizing 67 weight% of meju produced from domestic soybean, 25 weight% of deep sea water, 4 weight% of deep sea water salt, 2 weight% Removing thorns and shiitake mushrooms, and then mixing the Meju, Prunus mume, and remaining mushroom extract to prepare Korean soybean paste; A dried seaweed powder, a shiitake powder, an anchovy powder, a dried seaweed powder, and a shiitake powder; Adding onion to a blender and heating to produce an onion meal; The present invention also provides a method for preparing seasoned soybean paste containing 91% by weight of the soybean paste, 5% by weight of the seasoning powder, 2% by weight of the flakes, and 2% by weight of the red pepper powder.

이하에서는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 본 발명의 바람직한 실시예를 통하여 상세히 설명한다. 그러나 본 발명은 여러 가지 상이한 형태로 구현될 수 있으며, 여기에서 설명하는 실시예에 한정되지 않는다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

먼저, 본 발명의 조미된장은 국산 콩으로 제조된 메주, 해양심층수, 해양심층수 소금, 황태살, 표고버섯 추출액을 포함하여 숙성된 한식된장과; 건새우분말, 건멸치분말, 건조다시마분말, 표고버섯분말을 포함하는 조미분말; 양파 당 및 고추가루;를 포함하여 조성된다.First, the seasoned soybean paste of the present invention comprises aged Korean soybean paste including Meju, deep sea water, deep seawater salt, mulberry, mushroom extract prepared from domestic soybean; Dried seasoning powder, dried anchovy powder, dried seaweed powder, mushroom powder; Onion and red pepper powder.

해양심층수란 수심 200m 이상의 깊은 곳에 있는 바닷물로 유기물이나 병원균 등이 거의 없을 뿐 아니라, 연중안정된 저온을 유지하고 있고, 해양식물의 성장에 필수적인 영양염류가 풍부할 뿐만 아니라 안전성, 청정성, 부영양성 등의 자원적 특성을 가지고 있으며, 또한, 해양심층수의 수질은 미생물학적, 물리학적으로도 안정적이며, 무기적으로 청정한 해수이므로 유기물을 영양원으로 하는 유해한 세균이나 병원균 등은 해양심층수에서 거의 없으며, 인위적인 오염물이 전혀 없다.Deep sea water is deep sea water at depths of 200m or more. It is not only an organic matter and pathogen, but also maintains a stable low temperature throughout the year. It is rich in nutrients essential for the growth of marine plants and also has safety, cleanliness and eutrophication. Since the water quality of the deep seawater is stable in microbiological and physics, and it is inorganic clean sea water, there is almost no harmful bacteria or pathogens in the deep seawater which are organic nutrients, and artificial pollutants Not at all.

이에 따라, 본 발명에서 사용하고자 하는 해양심층수와 그 소금은 국내에서 내륙과 가장 멀리 떨어지고 수심 또한 가장 깊은 취수지점(심해1500M)에서 생산된 매우 안정적인 해양심층수를 취수하여 가공한 소금을 사용하는 것으로서, 이러한 재료가 갖는 특성은 저온안정성, 청정성, 부영양성, 필수미네랄함유와 숙성성 등이며 이를 통해 본 발명의 조미된장의 고유의 맛과 향기, 색을 더욱 살릴 수 있다.Accordingly, the deep seawater and its salt to be used in the present invention are obtained by taking deep seawater obtained from the deepest water point (deep sea 1500M), which is farthest from the inland and deepest in the depths, The characteristics of these materials are low temperature stability, cleanliness, eutrophication, essential minerals and aging properties, and thus the taste, smell and color of the seasoned soybean paste of the present invention can be further enhanced.

상기 표고버섯은 참나무, 밤나무, 떡갈나무 등을 벌목하여 포자(胞子)를 뿌리면 돋아난다. 줄기는 굵고 짧으며 희고, 삿갓은 넓고 짙은 자줏빛 또는 짙은 밤색이다. 건조된 건표고의 수분함량은 10% 이하이고 주름살이 바삭바삭하나, 흡습하여 수분함량이 20%정도가 되면 갓 표면의 광택이 없어지고 만니트(mannit)의 횐 가루가 뿜어 나오며, 주름살이 갈변되고 곰팡이나 벌레가 발생하므로 방습포장을 해야 한다. 표고는 불로장수의 영약으로 동양인들에게 오래 전부터 귀하게 애용되고 있는 버섯이며 중국요리를 비롯하여 한국, 일본요리에 널리 사용되고 있다. The shiitake mushroom grows when spore is sprouted by cutting oak, chestnut and oak tree. The stem is thick and short and white, and the stem is wide, dark purple or dark brown. The moisture content of the dried dry bean is less than 10% and the wrinkles are crunchy. When the moisture content is about 20% due to moisture absorption, the surface of the fresh bean disappears and only the mannit powder is blown out and the wrinkles are browned Because of mold and insects, moisture-proof packaging is required. The altitude is a mushroom which has been used for a long time by Oriental people because of the longevity of the longevity, and it is widely used for Chinese, Korean, and Japanese cuisine.

일반성분은 수분 87%, 단백질 3.1%, 지질 0.4%, 탄수화물 8.0%, 섬유 0.7%, 무기질 0.6%이며 버섯 중에는 비타민C(13mg%)의 함량이 높다. 비타민D2의 전구체인 에르고스레롤의 함량도 많다. 또한 이외에 최근에 연구된 혈압강하물질, 빈혈치료물질, 항암물질 등이 들어 있다고 해서 애용되고 있다. 약리 작용은 항종양(sarcoma 180/마우스, 억제율 80.7~97.5%. Ehrlich 복수암/마우스, 억제율 80%. 항그람양성균, 보체 활성, 암 전이 억제, 발암 억제, 탈콜레스테롤, 산성 음식 중독 방지, 항바이러스(마우스 인플루엔자 치유효과, 담배 모자이크 바이러스 감염 저지 효과, AIDS 바이러스에 치료효과), 식물 생장 촉진, 자실체형성 유도 촉진, phytoalexin 유기 활성 등이 알려져 있다.The common components are 87% moisture, 3.1% protein, 0.4% lipid, 8.0% carbohydrate, 0.7% fiber and 0.6% minerals. Vitamin C (13mg%) is high in mushrooms. The content of ergosterol, a precursor of vitamin D2, is also high. In addition, recently studied blood pressure lowering agents, anemia treatment substances, anti-cancer substances are also included in the favorite. The pharmacological action was antitumor (sarcoma 180 / mouse, inhibition rate 80.7 ~ 97.5%, Ehrlich multiple cancer / mouse, 80% inhibition rate, anti-gram-positive bacteria, complement activity, cancer metastasis suppression, carcinogenesis inhibition, anti-cholesterol, Viruses (healing effects of mouse influenza, inhibition of tobacco mosaic virus infection, therapeutic effect on AIDS virus), promotion of plant growth, induction of fruiting body formation, and phytoalexin organic activity.

본 발명에서는 상기 표고버섯을 한식된장을 제조할 때에는 추출액으로 포함되고, 조미된장을 제조할 때에는 표고버섯분말로 첨가하여 표고버섯의 약리작용 뿐만 아니라 감칠맛을 내도록 반복 사용한다.In the present invention, the shiitake mushroom is included as an extract when preparing soybean paste for Korean, and is added as mushroom powder when preparing seasoned soybean paste, so that the mushroom is repeatedly used to produce not only pharmacological action but also a rich taste.

여기서, 상기 한식된장은 국산 콩으로 제조된 메주, 해양심층수, 해양심층수 소금, 황태, 표고버섯을 넣고 숙성시킨 후, 간장을 분리하고, 황태 가시와 표고버섯을 제거한 다음, 메주와 황태살 및 잔류하는 표고버섯 추출액을 혼합하여 숙성시켜 제조된다.Here, the Korean soybean paste soybean paste was prepared by aging Meju, deep sea water, deep sea water, marine deodorized mushroom, and mushroom prepared from Korean soybean, and then removing the soy sauce, removing the Prunus persimilis and the mushroom, Mushroom extracts are mixed and aged.

즉, 본 발명에서는 상기 한식된장을 메주, 해양심층수, 해양심층수 소금, 황태, 표고버섯을 넣고 숙성시킨 후, 간장을 분리하고, 황태 가시와 표고버섯을 제거한 다음, 메주와 황태살 및 잔류하는 표고버섯 추출액을 혼합하여 숙성시켜 제조하는 것을 특유의 구성으로 하는데, 종래에는 황태, 표고버섯을 별도로 가열하여 추출한 액을 혼합하여 사용하였으나, 이러한 경우에는 황태의 살은 분리되어 버려지는 단점이 있었으나, 본 발명에서는 황태 가시를 제거하고 살만을 발라 내어 혼합함으로서 황태살 추가로 인한 감칠 맛을 더욱 풍부하게 살릴 수 있는 장점이 있게 된다.That is, in the present invention, the soybean paste is aged by adding meju, deep sea water, deep sea water, marine deep sea water, mushroom, and soy sauce into the soy sauce, and then removing the mushroom and mushroom, Mushroom extract and aging the mixture. However, in the past, the extracts obtained by separately heating the mushroom and mushroom were mixed and used. However, in such a case, there was a disadvantage in that the mushroom was separated and discarded. However, In the invention, it is advantageous to remove the bruise thorns and to mix the bruises with the salmon, thereby making it possible to enrich the taste of bruise caused by the addition of the bruise.

또한, 특히, 본 발명에서는 상기 양파 당은 양파를 믹서기에 갈아 가열하여 형성된 당화액인 것을 특징으로 한다. 만일, 양파를 단순히 믹서기에 갈아 사용한다면 양파 특유의 향이 강할 수 있으므로 양파를 믹서기에 간 후, 가열하면 양파의 특유의 향이 없어질 뿐만 아니라 당성분이 상승하므로 인공 감미료로 사용할 수 있는 장점이 있다.In particular, in the present invention, the onion is a saccharified liquid formed by heating an onion into a blender and heating. If onion is simply added to a blender, it may have a strong flavor of onion, so it is advantageous to use it as an artificial sweetener because it will not only have a unique flavor of onion after heating it on a blender, but also increase its sugar content.

본 발명의 조미된장을 제조하는 방법을 구체적으로 설명하면, 국산 콩으로 제조된 메주 67중량%, 해양심층수 25중량%, 해양심층수 소금 4중량%, 황태 2중량%, 표고버섯 2중량%을 넣고 숙성시킨 후, 간장을 분리하고, 황태 가시와 표고버섯을 제거한 다음, 메주와 황태살 및 잔류하는 표고버섯 추출액을 혼합하여 한식된장을 제조하는 단계; 건새우분말, 건멸치분말, 건조다시마분말, 표고버섯분말을 포함하는 조미분말을 제조하는 단계; 양파를 믹서기에 갈아 가열하여 양파 당을 제조하는 단계; 상기 한식된장 91중량%, 상기 조미분말 5중량%, 상기 양퍄 당 2중량% 및 고추가루 2중량%를 혼합하여 숙성시키는 단계;를 거쳐 제조될 수 있다.The method of preparing seasoned soybean paste according to the present invention will be described in detail. The soybean paste is prepared by adding 67% by weight of meju made from domestic soybean, 25% by weight of deep sea water, 4% by weight of deep sea water salt, 2% by weight of persimmon and 2% After aging, the soy sauce is removed, and the thorny thorns and shiitake mushrooms are removed, followed by mixing Meju, Prunus mume and residual mushroom extract to prepare Korean soybean paste. A dried seaweed powder, a shiitake powder, an anchovy powder, a dried seaweed powder, and a shiitake powder; Adding onion to a blender and heating to produce an onion meal; Mixing the soybean paste with soybean paste, soybean paste, soybean paste, soybean paste, soybean paste, soybean paste, soybean paste, soybean paste, soybean paste, soybean paste and soybean paste.

[본 발명의 조미된장의 제조][Preparation of seasoned soybean paste of the present invention]

국산 콩으로 제조된 메주 67중량%, 해양심층수 25중량%, 해양심층수 소금 4중량%(염도 18%), 황태 2중량%, 표고버섯 2중량%을 넣고 항아리를 봉하고, 90일 후 된장과 간장을 가른 다음, 황태 가시와 표고버섯을 제거하고, 메주와 가시가 제거된 황태살 및 잔류하는 간장(표고버섯 추출액 포함)을 혼합한 된장을 항아리에 넣고 2년간 숙성시켰다.The jar was sealed with a mixture of 67% by weight of meju produced from domestic soybean, 25% by weight of deep sea water, 4% by weight of salt of deep sea water (18% of salinity), 2% by weight of persimmon and 2% by weight of shiitake mushroom. , Followed by removal of Prunus persicae and Shiitake mushrooms, followed by aging for 2 years in a jar containing miso and Prunus mushroom and residual soy sauce (including shiitake mushroom extract) in a jar.

상기 2년간 숙성시킨 한식된장 91중량%에 미리 준비한 건새우분말, 건멸치분말, 건조다시마분말, 표고버섯분말을 포함하는 조미분말 5중량%를 넣고, 양파를 믹서기에 갈아 가열하여 제조한 양파 당 2중량% 및 고추가루 2중량%를 혼합하고, 5~10일간 숙성하여 본 발명의 조미된장을 제조하였다.5% by weight of seasoning powder containing dried seaweed powder, dried anchovy powder, dried seaweed powder and mushroom powder prepared in advance was added to 91% by weight of the soybean paste which had been aged for 2 years, and the onion was heated by a blender and heated to 2 By weight and 2% by weight of red pepper powder were mixed and aged for 5 to 10 days to prepare the seasoned soybean paste of the present invention.

상기 제조된 조미된장은 염도가 18% 이하의 저염이며, 황갈색을 띄고, 이취가 없는 것을 확인하였다.The prepared seasoned soybean paste was low in salinity of 18% or less and had yellowish brown color and no odor.

이상의 설명은 본 발명의 기술사상을 예시적으로 설명한 것에 불과한 것으로서, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 다양한 수정 및 변형이 가능할 것이다. 따라서, 본 발명에 개시된 실시예들은 본 발명의 기술 사상을 한정하기 위한 것이 아니라 설명하기 위한 것이고, 이러한 실시예에 의하여 본 발명의 기술 사상의 범위가 한정되는 것은 아니다. 본 발명의 보호 범위는 아래의 청구범위에 의하여 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술 사상은 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다.The foregoing description is merely illustrative of the technical idea of the present invention, and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are intended to illustrate rather than limit the scope of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

Claims (4)

국산 콩으로 제조된 메주, 해양심층수, 해양심층수 소금, 황태살, 표고버섯 추출액을 포함하여 숙성된 한식된장과; 건새우분말, 건멸치분말, 건조다시마분말, 표고버섯분말을 포함하는 조미분말과; 양파 당 및 고추가루;를 포함하여 조성되되,
상기 한식된장은 국산 콩으로 제조된 메주, 해양심층수, 해양심층수 소금, 황태, 표고버섯을 넣고 숙성시킨 후, 간장을 분리하고, 황태 가시와 표고버섯을 제거한 다음, 상기 메주와 황태살 및 잔류하는 표고버섯 추출액만을 혼합하여 숙성된 것이고, 상기 양파 당은 양파를 믹서기에 갈아 가열하여 형성된 당화액인 것을 특징으로 하는 국산 콩으로 제조된 저염 조미 된장
Meju, deep sea water, deep seawater salt, horse mackerel, and shiitake mushroom extract prepared from domestic soybean; Dried seasoning powder, dried anchovy powder, dried seaweed powder, and shiitake powder; Onion and red pepper powder,
The above-mentioned soybean paste soybean paste was prepared by aging Meju, deep sea water, deep seawater salt, yellowtail, and shiitake mushroom prepared in the domestic soybeans, and then removing the soy sauce, removing the Prunus persica and Shiitake mushroom, Wherein the onion is a saccharified liquid formed by heating the onion to a blender and heating the onion to mix with only the mushroom extract.
삭제delete 삭제delete 국산 콩으로 제조된 메주 67중량%, 해양심층수 25중량%, 해양심층수 소금 4중량%, 황태 2중량%, 표고버섯 2중량%을 넣고 숙성시킨 후, 간장을 분리하고, 황태 가시와 표고버섯을 제거한 다음, 메주와 황태살 및 잔류하는 표고버섯 추출액을 혼합하여 한식된장을 제조하는 단계; 건새우분말, 건멸치분말, 건조다시마분말, 표고버섯분말을 포함하는 조미분말을 제조하는 단계; 양파를 믹서기에 갈아 가열하여 양파 당을 제조하는 단계; 상기 한식된장 91중량%, 상기 조미분말 5중량%, 상기 양파 당 2중량% 및 고추가루 2중량%를 혼합하여 숙성시키는 단계;를 포함하는 것을 특징으로 하는 제1항에 따른 국산 콩으로 제조된 저염 조미 된장 제조방법67 weight% of meju produced by domestic soybean, 25 weight% of deep sea water, 4 weight% of deep sea water salt, 2 weight% of corn steep liquor and 2 weight% of mushroom were added and aged. Then, soy sauce was removed, And then mixing the meju with the remaining mushroom extract to prepare a Korean soybean paste; A dried seaweed powder, a shiitake powder, an anchovy powder, a dried seaweed powder, and a shiitake powder; Adding onion to a blender and heating to produce an onion meal; Mixing the soybean paste with soybean paste in an amount of 91 wt%, the seasoning powder 5 wt%, the onion 2 wt%, and the pepper powder 2 wt% How to make low salt seasoning doenjang
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