KR102051759B1 - Soybean paste manufacturing method - Google Patents
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- KR102051759B1 KR102051759B1 KR1020180139491A KR20180139491A KR102051759B1 KR 102051759 B1 KR102051759 B1 KR 102051759B1 KR 1020180139491 A KR1020180139491 A KR 1020180139491A KR 20180139491 A KR20180139491 A KR 20180139491A KR 102051759 B1 KR102051759 B1 KR 102051759B1
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- 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
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Abstract
Description
본발명은 된장 제조방법에 관한 것으로, 보다 상세하게는 삶은 콩으로 메주를 제조하는 단계; 메주를 일정기간 숙성시키는 단계; 숙성된 메주를 소금물과 혼합한후, 오갈피열매가루, 유근피가루, 건칠가루, 및 녹차가루(장군차)를 첨가하는 단계; 메주에서 간장을 분리하여 1차 제조 된장을 제조하는 단계; 1차 제조 된장에 표고버섯가루, 무청가루, 청양고추가루, 다시마가루, 및 멸치가루 혼합물을 혼합하여 일정기간 숙성하여 된장을 제조하는 단계; 를 포함하는 것으로, 된장의 맛이 뛰어나고 멸치가루, 장군차 녹차 등 여러 혼합물에 의해 영양분이 많으며 제조가 간편한 된장 제조방법에 관한 것이다.The present invention relates to a method for producing soybean paste, more specifically, preparing meju from boiled soybeans; Aging the meju for a period of time; Mixing aged meju with brine, and adding ogalpi fruit powder, root root powder, dried powder, and green tea powder (janggun tea); Separating soy sauce in meju to prepare a first prepared miso; Preparing soybean paste by aging a mixture of shiitake mushroom powder, radish powder, cheongyang red pepper powder, kelp powder, and anchovy powder mixture to the first prepared miso; To include, the taste of miso and excellent anchovy powder, janggun tea green tea and a variety of nutrients by a variety of mixtures, and relates to a simple soybean manufacturing method.
일반적으로 우리 고유의 음식으로 된장이 개발되어 왔고 상기 된장제조방법은 등록특허공보 등록번호 10-1090628 호에 종래기술로 기재된 바와 같이, 된장은 제조방법에 따라 크게 재래식 된장과 개량식 된장으로 나눌 수 있다. 재래식 된장은 옛날부터 가정에서만들어 온 방법으로서, 콩만을 사용하여 메주를 만들고 이것을 소금물에 담궈 발효시킨 후 메주덩어리를 걸러내어 액체 부분은 간장을 만들고, 걸러낸 덩어리에 소금을 더 첨가하여 된장을 제조한다. 개량된장은 공장에서 주로 제조하며, 쌀이나 보리 같은 전분질 원료에 담백질과 전분질을 잘 분해시키는 미생물로 알려진 '곰팡이(아스퍼질러스 오리자에(Aspergillus oryzae), 황곡균)'를 인공적으로 접종, 배양하여 고지를 만들고, 여기에 삶은 콩과 소금을 혼합하여 숙성시킨 다음 마쇄하여 제조하는 방법이 알려져 있다.In general, our own food miso has been developed and the method of manufacturing doenjang is described in the prior art as registered in Korean Patent Publication No. 10-1090628, doenjang can be largely divided into conventional and improved doenjang according to the manufacturing method. . Traditional doenjang is a method that has been used only in homes since ancient times. The soybean is made using only soybeans, soaked in brine and fermented. do. Improved intestines are manufactured mainly in factories, and artificially inoculated and cultured with the fungus (Aspergillus oryzae), known as a microorganism that degrades protein and starch in starch ingredients such as rice and barley. It is known how to make the high ground, and then aged by mixing the boiled beans and salt, and then milled.
그리고 상기 등록특허공보 등록번호 10-1090628 호에는 대두를 이용하여 메주를 제조하는 단계와;And the Patent Publication No. 10-1090628 No. for preparing a meju using soybeans;
함초와 감초를 4:1~7:1의 비율로 열수 추출한 함초 및 감초의 추출용액과 상기 메주를 용기에 투입한 후 1차 숙성시키는 단계와;Firstly aging the extracts of licorice and licorice, which are hydrothermally extracted in the ratio of 4: 1 to 7: 1, and the meju into the container;
상기 숙성된 메주 100중량부에 뽕잎가루 10~20중량부, 녹두 10~20중량부를 혼합한 후 2차 숙성시키는 단계;를Mixing the secondary mulberry leaf powder 10 ~ 20 parts by weight, 10 ~ 20 parts by weight of mung beans to 100 parts by weight of the aged meju;
포함하여 이루어지고,Made, including
상기 녹두는 물에 2~4시간 불린 후 20~40분간 증자시킨 것을 상기 숙성된 메주에 혼합하는 것을 특징으로 하는 풍미가 향상된 된장의 제조방법이 공개되어 있다.The mung bean is soaked in water for 2 to 4 hours, and then 20 to 40 minutes of steaming is mixed with the mature meju is characterized in that the manufacturing method of flavor-enhanced miso is disclosed.
또한 등록특허공보 등록번호 10-1067733호에는 원료인 콩을 선별 및 세척하여 6~8시간 불린 후, 솥에 넣어 80℃에서 2시간 삶은 다음, 삶은콩 99.7 중량%에 황국균 0.3 중량%의 비율로 혼합하여, 황국균이 혼합된 삶은콩을 발효실에 넣어 30℃에서 48시간 발효시킨 후, 건조기로 40℃에서 24시간 건조 시킨 후, 분쇄기로 발효 및 건조된 콩을 분말화 시켜 콩 분말(1)을 제조하는 제1공정과;In addition, Korean Patent Publication No. 10-1067733 No. 6-10 hours after sorting and washing the raw material soybeans, put in a pot and boiled at 80 ℃ for 2 hours, then boiled beans 99.7% by weight in the ratio of 0.3% After mixing, put boiled soybean mixed with Rheum bacteria in a fermentation chamber and fermented at 30 ° C. for 48 hours, dried at 40 ° C. for 24 hours with a drier, and then powdering the fermented and dried beans with a grinder to obtain soy powder (1). A first step of manufacturing;
현미를 선별 및 세척하여 4~5시간 불린 후, 솥에 넣어 100℃에서 2시간 삶은 다음, 삶은 현미를 발효실에 넣어 35℃에서 36시간 발효시킨 후, 건조기로 40℃에서 48시간 건조시킨 후, 분쇄기로 발효 및 건조된 현미를 분After sorting and washing the brown rice and soaked for 4-5 hours, put it in a pot and boil it at 100 ° C for 2 hours, then put the boiled brown rice in a fermentation room for 36 hours at 35 ° C, dry it at 40 ° C for 48 hours, Grind fermented and dried brown rice with a grinder
말화 시켜 현미 분말(2)을 제조하는 제2공정과;A second step of producing a brown rice powder (2) by calcination;
양파를 선별 및 세척하여 100℃에서 3시간 삶은 다음, 삶은 양파를 건조기로 40℃에서 48시간 건조시킨 후, 분쇄기로 건조양파를 분말화 시켜 양파분말(3)을 제조하는 제3공정과;After screening and washing the onion and boiled for 3 hours at 100 ℃, and dried the boiled onion at 40 ℃ 48 hours with a dryer, and then powdered dried onions with a grinder to prepare an onion powder (3);
상기 제 1~3 공정에서 제조되어진 콩분말(1) 62 중량%, 현미분말(2) 20 중량%, 양파분말(3) 6 중량%에 식염 12중량%를 혼합하고, 혼합된 이들의 전체중량 100에 대하여 110의 비율로 물을 넣어 잘 혼합하여 섞는 혼합단계의 제4공정과;,62% by weight of the soybean powder (1) prepared in the first to the third process, 20% by weight brown rice powder (2), 6% by weight of onion powder (3) mixed with 12% by weight of salt, the total weight of these mixed A fourth step of the mixing step of mixing water by mixing water at a ratio of 110 to 100;
상기 혼합단계를 거친 원료를 3개월간 상온에서 숙성시켜 된장을 제조하는 숙성단계의 제5공정과;A fifth step of the ripening step of preparing the miso by aging the raw material passed through the mixing step at room temperature for 3 months;
상기 숙성단계 후, 숙성된 된장을 건조기로 30℃에서 48시간 건조시킨 후, 분쇄기로 건조된 된장을 분말화시켜 분말된장을 제조하는 제6공정을 거쳐 양파현미분말된장이 제조되어짐을 특징으로 하는 양파현미분말된장의 제조방법이 공개되어 있다.After the aging step, the aged miso is dried for 48 hours at 30 ℃ in a dryer, the onion brown powder miso is prepared through a sixth process of powdering the dried miso powder to prepare a powdered miso A method for preparing onion brown rice powder miso is disclosed.
그러나 상기 종래기술들은 된장이 포함하는 영양분이 충분하지 않고 맛이 떨어지는 단점이 있었다.However, the conventional techniques have a disadvantage in that the nutrients contained in the miso is not enough and taste is poor.
따라서 본 발명은 상기와 같은 문제점을 해결하고자 안출된 것으로서, 본발명은 된장의 맛이 뛰어나고 멸치가루, 장군차 녹차 등 여러 혼합물에 의해 영양분이 많으며 제조가 간편한 된장 제조방법을 제공하고자 하는 것이다.Therefore, the present invention has been made to solve the above problems, the present invention is to provide a miso production method that is excellent in the taste of miso and rich in nutrients by various mixtures such as anchovy powder, Janggun tea green tea and easy to manufacture.
본발명은 된장 제조방법에 관한 것으로, 삶은 콩으로 메주를 제조하는 단계;The present invention relates to a method for producing soybean paste, comprising: preparing meju from boiled soybeans;
메주를 일정기간 숙성시키는 단계; 숙성된 메주를 소금물과 혼합한후, 오갈피열매가루, 유근피가루, 건칠가루, 및 녹차가루를 첨가하는 단계; 메주에서 간장을 분리하여 1차 제조 된장을 제조하는 단계; 1차 제조 된장에 표고버섯가루, 무청가루, 청양고추가루, 다시마가루, 및 멸치가루 혼합물을 혼합하여 일정기간 숙성하여 된장을 제조하는 단계; 를 포함하는 것을 특징으로 한다.Aging the meju for a period of time; Mixing aged meju with brine, and adding ogalpi fruit powder, root root powder, dried powder, and green tea powder; Separating soy sauce in meju to prepare a first prepared miso; Preparing soybean paste by aging a mixture of shiitake mushroom powder, radish powder, cheongyang red pepper powder, kelp powder, and anchovy powder mixture to the first prepared miso; Characterized in that it comprises a.
따라서 본발명은 된장의 맛이 뛰어나고 멸치가루, 장군차 녹차 등 여러 혼합물에 의해 영양분이 많으며 제조가 간편하다는 현저한 효과가 있다.Therefore, the present invention has a remarkable effect that the taste of doenjang is excellent and the nutrition is rich by various mixtures such as anchovy powder and Janggun tea green tea.
도 1은 본발명의 된장 제조 공정도1 is a manufacturing process diagram of miso of the present invention
본발명은 된장 제조방법에 관한 것으로, 삶은 콩으로 메주를 제조하는 단계;The present invention relates to a method for producing soybean paste, comprising: preparing meju from boiled soybeans;
메주를 일정기간 숙성시키는 단계; 숙성된 메주를 소금물과 혼합한후, 오갈피열매가루, 유근피가루, 건칠가루, 및 녹차가루를 첨가하는 단계; 메주에서 간장을 분리하여 1차 제조 된장을 제조하는 단계; 1차 제조 된장에 표고버섯가루, 무청가루, 청양고추가루, 다시마가루, 및 멸치가루 혼합물을 혼합하여 일정기간 숙성하여 된장을 제조하는 단계; 를 포함하는 것을 특징으로 한다.Aging the meju for a period of time; Mixing aged meju with brine, and adding ogalpi fruit powder, root root powder, dried powder, and green tea powder; Separating soy sauce in meju to prepare a first prepared miso; Preparing soybean paste by aging a mixture of shiitake mushroom powder, radish powder, cheongyang red pepper powder, kelp powder, and anchovy powder mixture to the first prepared miso; Characterized in that it comprises a.
또한, 상기 멸치가루는 멸치가루를 포함하는 혼합분말을 숙성한 것인 것을 특징으로 한다.In addition, the anchovy powder is characterized by aging the mixed powder containing anchovy powder.
본발명을 첨부도면에 의해 상세히 설명하면 다음과 같다. 도 1은 본발명의 된장 제조 공정도이다.The present invention is described in detail by the accompanying drawings as follows. 1 is a manufacturing process diagram of miso of the present invention.
메주를 콩을 이용하여 제조하고, 60일간 숙성한 후, 숙성된 메주를 천일염 소금물에 담근다. 이때 혼합비율은 천일염 소금물은 물 100중량부에 대하여 천일염 소금 15 ~ 25중량부로 섞으며 최적치는 18중량부이다. 천일염은 미네랄을 많이 포함한 것으로, 15중량부 미만이면 된장을 오래 보관하기가 어렵고 25중량부를 초과하면 짠맛이 강해 신장에 나쁘다 품질이 저하된다.Meju is prepared using soybeans, aged for 60 days, and then the aged meju is soaked in sun salt. At this time, the mixing ratio of salt of natural salt is mixed with 15 to 25 parts by weight of natural salt with respect to 100 parts by weight of water, and the optimum value is 18 parts by weight. Natural salts contain a lot of minerals. If it is less than 15 parts by weight, it is difficult to store soybean paste for a long time. If it exceeds 25 parts by weight, saltiness is strong and bad for kidney.
천일염은 특히 4년 이상된 것을 사용한다.Natural salts are especially used for more than 4 years.
상기와 같이 제조된 천일염 소금물에 메주를 혼합하되, 중량비로 소금물 : 메주가 3 : 1이 되게 혼합한다. 이후 상기 메주가 혼합된 소금물에 오갈피열매가루, 유근피가루, 건칠, 녹차가루를 혼합하여 메주혼합물을 만든다. 녹차는 장군차를 특히 사용한다. 혼합비는 메주가 혼합된 소금물 100중량부에 대하여 오갈피열매1~3중량부, 유근피1~4중량부, 건칠1~3중량부, 및 녹차가루1~4중량부를 혼합한다.Mix the meju to the natural salt brine prepared as described above, but mix so that the salt water: meju 3: 1 by weight ratio. Thereafter, the mixed meju mixed with salted ogalpi fruit powder, root root powder, dried lacquer, green tea powder to make a meju mixture. Green tea especially uses general tea. The mixing ratio is mixed with 1 to 3 parts by weight of organo peeled fruit, 1 to 4 parts by weight of dried root skin, 1 to 3 parts by weight of dried root, and 1 to 4 parts by weight of green tea powder, based on 100 parts by weight of brine mixed with meju.
오갈피열매는 뼈와 힘살을 튼튼히 하는 효과가 있는 것으로, 첨가량이 1중량부 미만이면 효과가 적으며 3중량부를 초과하면 허약한 사람에게는 고열이 발생하는 단점이 있다.Agalpi fruit has the effect of strengthening the bone and strength, less than 1 part by weight of the addition is less effective, if more than 3 parts by weight has a disadvantage of high fever occurs in the weak.
유근피는 염증, 특히 비염을 완화하는 효과가 있는 것으로, 1중량부 미만이면 효과가 적으며 4중량부를 초과하면 위장장애 등의 단점이 있다.Rhizome skin has an effect of alleviating inflammation, especially rhinitis, less than 1 part by weight is less effective, and more than 4 parts by weight has a disadvantage, such as gastrointestinal disorders.
건칠은 어혈을 풀어주고 몸을 따뜻하게 하는 효과가 있는 것으로, 1중량부 미만이면 효과가 적고 3중량부를 초과하면 알레르기 곧 옻을 타게 된다.Drying is effective to loosen the blood and warm the body, less than 1 part by weight is less effective, if more than 3 parts by weight allergic to the lacquer.
녹차가루는 성인병 예방하는 효과가 있는 것으로, 1중량부 미만이면 효과가 적고 4중량부를 초과하면 알레르기 곧 옻을 타게 된다.Green tea powder has the effect of preventing adult diseases, less than 1 part by weight is less effective, if more than 4 parts by weight allergic to lacquer soon.
이후 60일 지난 후, 간장과 된장을 분리한다. 상기 분리된 1차 제조 된장에 표고버섯, 무청, 청양고추, 다시마, 및 멸치가루 혼합물을 혼합하여 한 달간 숙성하면 본발명의 최종 된장이 제조된다.After 60 days, separate soy sauce and miso. The final miso of the present invention is prepared by mixing shiitake mushroom, radish, cheongyang pepper, kelp, and anchovy powder mixture with the separated first prepared miso.
상기 1차 제조 된장 100중량부에 대하여 표고버섯5~14중량부, 무청5~13중량부, 청양고추5~10중량부, 다시마6~10중량부, 멸치가루 혼합물6~14중량부를 혼합한다.5 to 14 parts by weight of shiitake mushrooms, 5 to 13 parts by weight of radish mushrooms, 5 to 10 parts by weight of cheongyang pepper, 6 to 10 parts by weight of kelp, and 6 to 14 parts by weight of anchovy powder mixture. .
표고버섯은 몸의 노폐물 제거효과를 가지는 것으로 5중량부 미만이면 효과가 적고 14중량부를 초과하면 된장의 가격이 상승한다.Shiitake mushrooms have the effect of removing waste products of the body, less than 5 parts by weight is less effective, if more than 14 parts by weight of soybean paste increases the price.
무청은 열을 내리고 항염효과를 가진다. 5중량부 미만이면 효과가 적고 13중량부를 초과하면 된장이 묽어지고 단맛이나 매운맛이 나서 품질이 떨어진다.Radishes heat up and have anti-inflammatory effects. If it is less than 5 parts by weight, the effect is less. If it exceeds 13 parts by weight, soybean paste becomes thin, sweet or spicy, and the quality is poor.
청양고추는 스트레스를 풀어주고, 습, 곧 부기를 없애는 효과를 가지나 5중량부 미만이면 효과가 적고 10중량부를 초과하면 매우 지거나 너무 자극이 세지는 단점이 있다.Cheongyang pepper has the effect of releasing stress, moist, soon swelling effect, but less than 5 parts by weight is less effective, if more than 10 parts by weight is very weak or too irritating.
다시마는 요오드 성분을 가진 것으로 배변활동 효과를 가지는 것으로, 6중량부 미만이면 효과가 적고 10중량부를 초과하면 갑상선 기능항진을 초래한다.Kelp has an iodine component and has a bowel movement effect. Less than 6 parts by weight results in less than 10 parts by weight, resulting in hyperthyroidism.
멸치가루는 칼슘, 비타민이 많으나 6중량부 미만이면 효과가 적고 14중량부를 초과하면 국물맛에 멸치 맛이 진해져 비린내가 나는 단점이 있다. Anchovy powder has a lot of calcium and vitamin, but less than 6 parts by weight is less effective, and if it exceeds 14 parts by weight, the taste of the anchovy is thickened so that the fishy smell.
특히 상기 멸치가루는 여러 성분을 혼합한 멸치가루혼합분말을 숙성한 것을 사용할 수 있는 것으로, 이때 멸치가루혼합분말은 마른 멸치를 가루로 파쇄한 멸치가루, 된장가루, 대파가루을 혼합한 것을 보름간 숙성후 48시간 건조후 파쇄하여 가루로 사용한다. 혼합비율은 된장가루 100중량부에 대하여, 멸치가루 5~19중량부, 대파가루 6~20중량부이다. 멸치가루는 칼슘등의 영양분을 제공하는 효과를 가진다. 된장가루는 국산콩을 사용하는 일반 시중에서 파는 된장가루를 사용하거나 본발명에 의해 제조된 된장가루를 선택하여 사용할 수 있다. 된장가루를 섞어 발효하면 멸치의 비릿한 냄새가 없어진다. In particular, the anchovy powder can be used to ripen anchovy powder mixed powder mixed with various components, wherein the anchovy powder mixed powder is a full-aging fermentation of mixed anchovy powder, miso powder, soybean powder, crushed dry anchovy powder After 48 hours dried and crushed to use as a powder. The mixing ratio is 5 to 19 parts by weight of anchovy powder and 6 to 20 parts by weight of green onion powder, based on 100 parts by weight of miso powder. Anchovy powder has the effect of providing nutrients such as calcium. Doenjang powder may be used by using commercially available doenjang powder or domestically made soybean paste. When fermented with miso powder, the fishy smell of anchovy disappears.
멸치가루가 5중량부 미만이면, 비릿한 냄새를 없애는 효과가 적고, 19중량부를 초과하면 대파의 영양성분이 상대적으로 적어진다.If the anchovy powder is less than 5 parts by weight, the effect of eliminating the fishy odor is small, and if it exceeds 19 parts by weight, the nutrient content of leek is relatively small.
대파가루은 어혈을 풀고 피를 잘돌게 체온을 높인다. 6중량부 미만이면 효과가 적고, 20중량부를 초과하면 매운성질이 나고 위장에 안좋다. Dried green onion powder will loosen the blood and raise the temperature to turn blood well. Less than 6 parts by weight is less effective, more than 20 parts by weight is spicy and bad for the stomach.
본발명의 실시예를 기재하면 다음과 같다.An embodiment of the present invention is described as follows.
메주를 콩을 이용하여 제조하고, 60일간 숙성한 후, 숙성된 메주를 천일염 소금물에 담근다. 이때 혼합비율은 천일염 소금물은 물 100중량부에 대하여 천일염 소금 18중량부로 섞으며 최적치는 18중량부이다.Meju is prepared using soybeans, aged for 60 days, and then the aged meju is soaked in sun salt. At this time, the mixing ratio of natural salt salt water is mixed with 18 parts by weight of natural salt salt with respect to 100 parts by weight of water, the optimum value is 18 parts by weight.
상기와 같이 제조된 천일염 소금물에 메주를 혼합하되, 중량비로 소금물 : 메주가 3 : 1이 되게 혼합한다. 이후 메주가 혼합된 메주 소금물 100중량부에 대하여 오갈피열매, 유근피, 건칠, 및 녹차가루를 각각 중량비로 1중량부로 혼합한다.Mix the meju to the natural salt brine prepared as described above, but mix so that the salt water: meju 3: 1 by weight ratio. Thereafter, mixed with a total of 1 part by weight of Augalpi fruit, root roots, dried roots, and green tea powder, based on 100 parts by weight of meju brine mixed with meju.
이후 60일 지난 후, 간장과 된장을 분리한다. 상기 분리된 1차 제조 된장에 표고버섯, 무청, 청양고추, 다시마, 및 멸치가루 혼합물을 혼합하여 한 달간 숙성하면 본발명의 최종 된장이 제조된다.After 60 days, separate soy sauce and miso. The final miso of the present invention is prepared by mixing shiitake mushroom, radish, cheongyang pepper, kelp, and anchovy powder mixture with the separated first prepared miso.
상기 표고버섯, 무청, 청양고추, 다시마, 멸치가루는 1차 제조 된장 100중량부에 대하여 각각 10중량부를 혼합한다.The shiitake mushroom, radish, chungyang pepper, kelp, anchovy powder is mixed 10 parts by weight with respect to 100 parts by weight of the first prepared miso.
특히 상기 멸치가루는 여러 성분을 혼합한 멸치가루혼합분말을 숙성한 것을 사용한다. 멸치가루혼합분말은 마른 멸치를 가루로 파쇄한 멸치가루, 된장가루, 대파가루를 혼합한 것을 보름간 숙성후 48시간 건조후 파쇄하여 가루로 사용하며, 혼합비율은 된장가루 100중량부에 대하여, 멸치가루 10중량부, 대파가루 10중량부이다. In particular, the anchovy powder is used to mature the anchovy powder mixture powder mixed with various components. Anchovy powder mixed powder is mixed with dried anchovy powder, anchovy powder and soybean powder, and then dried for 48 hours and then crushed to dry powder. The mixing ratio is 100 parts by weight 10 parts by weight of anchovy powder and 10 parts by weight of green onion powder.
따라서 본발명은 된장의 맛이 뛰어나고 여러 혼합물에 의해 영양분이 많으며 제조가 간편하다는 현저한 효과가 있다.Therefore, the present invention has a remarkable effect that the taste of doenjang is excellent, the nutrition is rich by various mixtures, and the manufacturing is easy.
Claims (2)
메주를 일정기간 숙성시키는 단계;
숙성된 메주를 소금물과 혼합한후, 오갈피열매가루, 유근피가루, 건칠가루, 및 녹차가루를 첨가하는 단계;
메주에서 간장을 분리하여 1차 제조 된장을 제조하는 단계;
1차 제조 된장에 표고버섯가루, 무청가루, 청양고추가루, 다시마가루, 및 멸치가루 혼합물을 혼합하여 일정기간 숙성하여 된장을 제조하는 단계;
를 포함하는 된장 제조방법에 있어서,
상기 멸치가루혼합물은 마른 멸치를 가루로 파쇄한 멸치가루, 된장가루, 대파가루을 혼합한 것을 보름간 숙성후 48시간 건조후 파쇄하여 가루로 사용하는 것으로, 혼합비율은 된장가루 100중량부에 대하여, 멸치가루 5~19중량부, 대파가루 6~20중량부인 것이며,
상기 숙성된 메주를 소금물과 혼합한후, 오갈피열매가루, 유근피가루, 건칠가루, 및 녹차가루를 첨가하는 단계는 소금물에 메주를 혼합하되, 중량비로 소금물 : 메주가 3 : 1이 되게 혼합한 후, 상기 메주가 혼합된 소금물에 오갈피열매가루, 유근피가루, 건칠, 녹차가루를 혼합하여 메주혼합물을 만드는 것이며, 혼합비는 메주가 혼합된 소금물 100중량부에 대하여, 오갈피열매1~3중량부, 유근피1~4중량부, 건칠1~3중량부, 및 녹차가루1~4중량부를 혼합하는 것이며,
상기 메주혼합물을 만든 후에 60일 더 지난 후, 간장과 된장을 분리하고, 분리된 1차 제조 된장에 표고버섯, 무청, 청양고추, 다시마, 및 멸치가루 혼합물을 혼합하여 한 달간 숙성하면 최종 된장이 제조되는 것으로, 상기 1차 제조 된장 100중량부에 대하여, 표고버섯5~14중량부, 무청5~13중량부, 청양고추5~10중량부, 다시마6~10중량부, 멸치가루 혼합물6~14중량부를 혼합하는 것을 특징으로 하는 된장 제조방법
Preparing meju from boiled beans;
Aging the meju for a period of time;
Mixing aged meju with brine, and adding ogalpi fruit powder, root root powder, dried powder, and green tea powder;
Separating soy sauce in meju to prepare a first prepared miso;
Preparing soybean paste by aging for a certain period of time by mixing shiitake mushroom powder, radish powder, cheongyang pepper powder, kelp powder, and anchovy powder mixture to the first prepared miso;
In the miso manufacturing method comprising:
The anchovy powder mixture is dried anchovy powder, anchovy powder, soybean powder, crushed dried anchovy, and after aging for 48 hours after drying for crushing to use as a powder, the mixing ratio is based on 100 parts by weight of miso powder, 5 to 19 parts by weight of anchovy powder, 6 to 20 parts by weight of green onion powder,
After mixing the aged meju with brine, the step of adding ogalpi fruit powder, root root powder, dried powder, and green tea powder is mixed with brine in brine, but salt water: meju in a weight ratio of 3: 1 , Mixed with the meju mixed with salt of the ogalpi fruit powder, roots of dried root powder, dried lacquer, green tea powder to make a meju mixture, the mixing ratio is 1 to 3 parts by weight of the ogalpi fruit 1 to 3 parts by weight, brine root skin 1 to 4 parts by weight, 1 to 3 parts by weight dried, and 1 to 4 parts by weight of green tea powder,
After 60 days after making the meju mixture, soy sauce and soybean paste are separated, and the aged miso is mixed with shiitake mushrooms, radish, cheongyang pepper, kelp, and anchovy powder mixture for the first soybean paste. To be prepared, 5 ~ 14 parts by weight of shiitake mushrooms, 5 ~ 13 parts by weight, 5 ~ 10 parts by weight, red pepper 5 ~ 10 parts by weight, kelp 6 ~ 10 parts by weight, anchovy powder mixture 6 ~ Miso manufacturing method, characterized in that mixing 14 parts by weight
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| KR20220101831A (en) * | 2021-01-12 | 2022-07-19 | 김용환 | The method for manufacturing functional soybean paste and functional soybean paste prepared by the same |
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| KR20180021640A (en) * | 2017-06-29 | 2018-03-05 | 김서영 | Soybean Paste Powder with Enhancing Flavor and Manufacturing Method There of |
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