KR102181883B1 - Manufacturing method of Cirsium setidens Pickle using Fermented Soybean - Google Patents
Manufacturing method of Cirsium setidens Pickle using Fermented Soybean Download PDFInfo
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- KR102181883B1 KR102181883B1 KR1020190032234A KR20190032234A KR102181883B1 KR 102181883 B1 KR102181883 B1 KR 102181883B1 KR 1020190032234 A KR1020190032234 A KR 1020190032234A KR 20190032234 A KR20190032234 A KR 20190032234A KR 102181883 B1 KR102181883 B1 KR 102181883B1
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A23L11/09—
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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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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- 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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- 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
- A23V2250/21—Plant extracts
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- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
Abstract
본 발명은 청국장을 이용한 곤드레 장아찌의 제조방법에 관한 것으로, 곤드레를 전처리하는 단계(단계 1); 상기 전처리된 곤드레에 전통간장, 함초식초, 양파즙 및 감초추출액을 첨가하는 단계(단계 2); 상기 전통간장, 함초식초, 양파즙 및 감초추출액이 첨가된 곤드레를 숙성하여 숙성된 곤드레를 만드는 단계(단계 3); 및 상기 숙성된 곤드레에 청국장을 첨가하여 곤드레 장아찌를 만드는 단계(단계 4); 포함하여 제조하는 것을 기술적 특징으로 하며, 곤드레 장아찌 제조시 청국장을 이용하여 성인병 예방 효과가 우수하고 전통간장을 사용하여 깊은 맛이 풍부하면서도 특이취를 감소시킬 수 있는 장점이 있다. The present invention relates to a method for manufacturing a pickled gondre using cheonggukjang, the step of pretreating gondre (step 1); Adding traditional soy sauce, green tea vinegar, onion juice and licorice extract to the pretreated gondre (step 2); Aging the gondre to which the traditional soy sauce, green tea vinegar, onion juice and licorice extract are added to make aged gondre (step 3); And adding cheonggukjang to the aged gondre to make gondre pickles (step 4). It is characterized in that it is manufactured including, and has the advantage of being able to reduce peculiar odors while having a rich taste by using cheonggukjang when making gondre pickles, and using traditional soy sauce.
Description
본 발명은 청국장을 이용한 곤드레 장아찌의 제조방법에 관한 것으로, 보다 상세하게는 청국장을 이용한 곤드레 장아찌의 제조방법은 곤드레 장아찌 제조시 청국장을 이용하여 성인병 예방 효과가 우수하고 전통간장을 사용하여 깊은 맛이 풍부하면서도 특이취를 감소시킬 수 있는, 청국장을 이용한 곤드레 장아찌의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing gondre pickles using cheonggukjang, and more particularly, the method of manufacturing gondre pickles using cheonggukjang is excellent in preventing adult diseases by using cheonggukjang when manufacturing gondre pickles and has a deep taste using traditional soy sauce. The present invention relates to a method of manufacturing Gondre pickles using cheonggukjang, which is rich and capable of reducing peculiar odor.
장아찌는 무, 오이, 마늘 등을 간장, 된장, 고추장 또는 식초 등에 담가 오래 두고 먹을 수 있게 만든 밑반찬을 말한다. 장아찌는 침채류(沈菜類)의 일종으로 그 원리는 원료채소를 소금물에 절이면 삼투압에 의하여 원료채소의 세포액 성분이 절임물로 빠져 나오고 미생물의 번식으로 인해 빠져나온 채소의 세포액 성분이 분해되어 산 또는 조미성분을 만들며 이것이 소금과 함께 채소의 세포조직 속에 들어가 특수한 맛과 향을 내게 하는 것이다.Pickle is a side dish made by soaking radish, cucumber, garlic, etc. in soy sauce, soybean paste, red pepper paste, or vinegar so that it can be eaten for a long time. Pickled vegetables are a kind of chives. The principle is that when the raw vegetables are pickled in salt water, the cell fluid components of the raw vegetables are released into the pickled water by osmotic pressure, and the cell fluid components of the vegetables released due to the propagation of microorganisms are decomposed. Or it makes seasoning ingredients, which together with salt enter the cellular tissues of vegetables to give it a special taste and aroma.
이러한 침채류는 신체활동에 필요한 열량이나 단백질을 공급해 줄 수는 없지만, 그 특유의 향미, 색 또는 식염의 짠맛 등에 의하여 미각을 자극해서 식욕을 증진시킨다. 또한, 인체에 필요한 Ca, Fe, K 등의 무기염류를 공급하며 이는 염기성으로 체내에서 생기는 산을 중화하여 체액의 산성화를 방지한다. 침채류는 채소를 원료로 하므로 섬유질의 중요한 공급원이며, 발효과정 중에 생기는 각종 효소는 소화를 도우며, 젖산균등의 세균은 정장작용을 가지고 있어 침채류의 영양적 가치는 크다. 다양한 장아찌 제품들이 현재 시판되고 있으며, 주부들의 가사노동 시간 감소에 따라 수요가 조금씩 증가하는 추세에 있다. 전통적으로 장아찌로 활용되지 않던 식품소재를 장아찌로 만들 경우 해당 식품소재 고유의 맛과 잘 어울릴 수 있는 장류를 선택하여야 하며, 염도, 조직감, 색도 등을 잘 조절하여 일반인들의 대중적인 기호도를 만족시킬 수 있어야 한다.Although these chives cannot supply the calories or protein necessary for physical activity, they stimulate the taste by stimulating the taste by their characteristic flavor, color, or saltiness of salt, thereby increasing appetite. In addition, it supplies inorganic salts such as Ca, Fe, and K necessary for the human body, which neutralizes the acid generated in the body and prevents acidification of body fluids. Since chives are vegetables as raw materials, they are an important source of fiber. Various enzymes generated during fermentation help digestion, and bacteria such as lactic acid bacteria have intestinal function, so the nutritional value of chives is great. Various pickled products are currently on the market, and demand is increasing little by little as housewives' housework hours decrease. When a food material that has not been traditionally used as a pickle is made of pickled vegetables, it is necessary to select a paste that can match the unique taste of the food material, and the salinity, texture, and color are well controlled to satisfy the popular preference of the general public. Should be.
대한민국등록특허공보 제10-1268125호(2013.05.27.)에는 황태 된장 장아찌의 제조방법이 개시되어 있다. 상기 황태 된장 장아찌의 제조방법은, 자연건조된 황태를 준비하여 지느러미와 비늘을 제거하는 단계; 상기 황태에 통고추를 넣은 후, 된장으로 덮고 몇 개월 동안 발효시키는 단계; 상기 발효된 황태와 고추를 꺼내고, 상기 황태는 껍질을 벗기고 적당한 크기로 찢거나 썰고, 상기 고추는 적당한 정도로 썰어주는 단계; 및 상기 황태에 된장, 고춧가루, 정백당, 다진 마늘, 참깨분 및 참기름을 넣고 버무리는 단계;를 포함하는 것이다.Republic of Korea Patent Publication No. 10-1268125 (2013.05.27.) discloses a method of manufacturing a pickled hwangtae doenjang. The manufacturing method of the yellow pollack miso pickles comprises the steps of removing fins and scales by preparing naturally dried yellow pollack; Adding whole red pepper to the yellow pollack, covering with miso and fermenting for several months; Taking out the fermented yellow pollack and red pepper, peeling the yellow pollen and tearing or slicing it into suitable size, and cutting the red pepper to an appropriate degree; And adding and mixing soybean paste, red pepper powder, jeongbaek sugar, minced garlic, sesame powder, and sesame oil to the yellow pollack.
대한민국등록특허공보 제10-0538032호(2005.12.20.)에는 매실 고추장 장아찌 제조방법이 개시되어 있다. 상기 매실 고추장 장아찌 제조방법은 매실을 물로 세척한 후 매실의 표면에 묻은 수분을 제거하는 단계와, 상기 수분이 제거된 매실에서 과육을 매실의 세로방향으로 절단하여 씨앗을 분리하는 단계와, 상기 절단된 매실 과육을 진흙으로 만든 옹기에 넣고 올리고당을 투입한 후 옹기 내의 매실 과육의 맨 윗부분을 매실 과육이 보이지 않을 정도로 정백당으로 덮어 옹기 내의 상부 부분에 정백당 마개를 형성하는 단계와, 상기 정백당 마개 위에 소정의 충진재를 눌러 놓는 단계와, 옹기의 입구를 봉인한 후 매실 과육을 숙성시키는 단계와, 상기 숙성된 매실 과육을 옹기에서 건져내어 고추장과 혼합하여 살균처리된 병에 포장하는 단계를 포함하는 것이다. Korean Patent Publication No. 10-0538032 (2005.12.20.) discloses a method for producing pickled plum red pepper paste. The method of manufacturing a pickled plum red pepper paste includes the steps of removing moisture from the surface of the plum after washing the plum with water, separating the seeds by cutting the pulp from the plum from which the moisture has been removed in the vertical direction of the plum, and the cutting Putting the plum pulp in a clay pot and adding oligosaccharides, covering the top of the plum pulp in the pot with Jeongbaekdang so that the plum pulp is not visible, forming a Jeongbaekdang stopper on the upper part of the onggi; It includes the steps of pressing the filling material of, sealing the entrance of the pottery, and aging the plum pulp, and removing the aging plum pulp from the pottery and mixing it with gochujang and packaging it in a sterilized bottle.
상기 특허와 같이 된장 또는 고추장을 이용한 장아찌는 개시되어 있지만, 아직까지 청국장을 이용한 장아찌는 개시된 바 없다.As in the above patent, pickles using soybean paste or red pepper paste are disclosed, but pickles using cheonggukjang have not yet been disclosed.
본 발명의 목적은 청국장을 이용한 곤드레 장아찌의 제조방법은 곤드레 장아찌 제조시 청국장을 이용하여 성인병 예방 효과가 우수하고 전통간장을 사용하여 깊은 맛이 풍부하면서도 특이취를 감소시킬 수 있는, 청국장을 이용한 곤드레 장아찌의 제조방법을 제공하는 것이다.An object of the present invention is to provide a method for preparing gondre pickles using cheonggukjang, which is excellent in preventing adult diseases by using cheonggukjang when producing gondre pickles, and is rich in taste and can reduce peculiar odors by using traditional soy sauce. It is to provide a method of manufacturing pickles.
상기 목적을 달성하기 위하여 본 발명은 다음과 같은 수단을 제공한다.In order to achieve the above object, the present invention provides the following means.
본 발명은, 곤드레를 전처리하는 단계(단계 1); 상기 전처리된 곤드레에 전통간장, 함초식초, 양파즙 및 감초추출액을 첨가하는 단계(단계 2); 상기 전통간장, 함초식초, 양파즙 및 감초추출액이 첨가된 곤드레를 숙성하여 숙성된 곤드레를 만드는 단계(단계 3); 및 상기 숙성된 곤드레에 청국장을 첨가하여 곤드레 장아찌를 만드는 단계(단계 4); 를 포함하되, 상기 단계 1은 곤드레 잎을 1~2중량% 농도의 소금물을 이용하여 100~105℃에서 40~50초 동안 데치는, 청국장을 이용한 곤드레 장아찌의 제조방법을 제공한다.The present invention, the step of pre-treating the gondre (step 1); Adding traditional soy sauce, green tea vinegar, onion juice and licorice extract to the pretreated gondre (step 2); Aging the gondre to which the traditional soy sauce, green tea vinegar, onion juice and licorice extract are added to make aged gondre (step 3); And adding cheonggukjang to the aged gondre to make gondre pickles (step 4). Including, but the step 1 provides a method for producing pickled gondre using cheonggukjang, boiling the gondre leaves for 40-50 seconds at 100-105°C using salt water having a concentration of 1 to 2% by weight.
상기 전통간장의 제조방법은, 밤 추출액에 콩을 침지하여 콩을 불리는 단계(S 1); 씀바귀 추출액에 상기 불린 콩을 넣고 삶는 단계(S 2); 상기 삶은 콩을 으깨고 노니 분말을 첨가하고 성형하여 메주를 만드는 단계(S 3); 상기 성형된 메주를 발효시킨 후 건조하여 발효메주를 제조하는 단계(S 4); 소금물 및 상기 발효메주를 항아리에 넣고 1차 숙성시키는 단계(S 5); 상기 1차 숙성물을 고형물과 간장용액으로 분리하는 단계(S 6); 및 상기 분리된 간장용액 및 율피 추출액을 항아리에 넣고 2차 숙성하는 단계(S 7); 를 포함하되, 상기 S 1은 10~15℃의 밤 추출액 100중량부에 콩 60~70중량부를 4~5시간 동안 침지하며, 상기 S 2는 씀바귀 추출액 100중량부에 상기 불린 콩 40~45중량부를 넣고 100~110℃에서 2~3시간 동안 삶으며, 상기 씀바귀 추출액은 씀바귀 뿌리 100중량부를 에탄올 300중량부에 침지하여 4시간 동안 25℃에서 초음파 추출하고 여과하며, 상기 S 3은 상기 삶은 콩을 으깬 후, 상기 으깬 삶은 콩 100중량부에 노니 분말 6~10중량부를 첨가하고 목침 모양으로 성형하며, 상기 S 4는 상기 성형된 메주를 26~30℃의 황토방에서 1~2일 동안 발효시킨 후 메주 중량대비 수분함량이 6~10중량%가 되도록 건조하며, 상기 S 5는 소금물 100중량부에 대하여 상기 발효메주 40~60중량부를 항아리에 넣고 20~25℃에서 40~50일 동안 1차 숙성시키며, 상기 S 7은 상기 간장용액 100중량부에 대하여 율피 추출액 1~5중량부를 항아리에 넣고 31~35℃에서 30~40일 동안 2차 숙성한다.The method of manufacturing the traditional soy sauce includes the steps of soaking soybeans in chestnut extract to call beans (S 1); Putting the soaked soybeans in the extract of Sukiyaki and boiling (S 2); Crushing the boiled beans, adding noni powder, and molding to make meju (S 3); Fermenting the molded meju and drying it to prepare fermented meju (S 4); Putting salt water and fermented meju in a jar and first aging (S 5); Separating the primary aged product into a solid material and a soy sauce solution (S6); And placing the separated soy sauce solution and Yulpi extract in a jar and second aging (S 7). Including, wherein the S 1 is immersed in 60 to 70 parts by weight of beans for 4 to 5 hours in 100 parts by weight of the chestnut extract of 10 to 15 °C, and the S 2 is 40 to 45 parts by weight of the soaked beans in 100 parts by weight of the black pepper extract Put the scallion and boil for 2 to 3 hours at 100 to 110°C, and the extract is immersed in 300 parts by weight of ethanol and ultrasonically extracted and filtered at 25° C. for 4 hours, and S 3 is the boiled soybean After crushing, 6 to 10 parts by weight of noni powder is added to 100 parts by weight of the crushed boiled beans, and molded into a wooden needle shape, and S 4 is fermented in a loess room at 26 to 30°C for 1 to 2 days. After drying so that the water content is 6-10% by weight relative to the weight of the meju, the S 5 is put in a jar for 40 to 60 parts by weight of the fermented meju with respect to 100 parts by weight of salt water for 40-50 days at 20-25°C. It is aged, and the S7 is put in a jar with 1 to 5 parts by weight of Yulpi extract based on 100 parts by weight of the soy sauce solution, and is secondarily aged at 31 to 35°C for 30 to 40 days.
상기 함초식초의 제조방법은, 함초 100중량부에 정제수 200~300중량부를 혼합하여 혼합물을 만드는 단계(A 1); 상기 혼합물 100중량부에 효모 0.6~1중량부를 접종하고 28~32℃에서 80~90시간 동안 알코올 발효시키는 단계(A 2); 상기 알코올 발효산물 100중량부에 초산발효균주 1~5중량부를 접종하고 25~30℃에서 200~240시간 동안 초산 발효시키는 단계(A 3); 및 상기 초산 발효산물을 여과하는 단계(A 4); 를 포함한다.The manufacturing method of the green tea vinegar comprises the steps of preparing a mixture by mixing 200 to 300 parts by weight of purified water to 100 parts by weight of green tea (A 1); Inoculating 0.6 to 1 parts by weight of yeast to 100 parts by weight of the mixture and fermenting alcohol at 28 to 32°C for 80 to 90 hours (A 2); Inoculating 1 to 5 parts by weight of the acetic acid fermentation strain to 100 parts by weight of the alcohol fermentation product and fermenting acetic acid for 200 to 240 hours at 25 to 30°C (A 3); And filtering the acetic acid fermentation product (A 4). Includes.
상기 양파즙의 제조방법은, 파쇄한 양파 100중량부에 스테비아 1~3중량부를 가하고 교반하는 단계(B 1); 상기 교반물을 20~25℃에서 100~120시간 동안 숙성하는 단계(B 2); 및 상기 숙성물을 여과하는 단계(B 3); 를 포함한다. The method of preparing the onion juice comprises the steps of adding 1 to 3 parts by weight of stevia to 100 parts by weight of crushed onion and stirring (B 1); Aging the stirred product at 20 to 25° C. for 100 to 120 hours (B 2); And filtering the aged product (B 3). Includes.
상기 감초추출액은 감초 100중량부에 물 500~600중량부를 가하고 100~105℃에서 1~2시간 동안 열수추출한 후에 여과한다.The licorice extract is filtered after adding 500 to 600 parts by weight of water to 100 parts by weight of licorice, extracting hot water at 100 to 105°C for 1 to 2 hours.
상기 단계 4는 상기 숙성된 곤드레 100중량부에 청국장 1~3중량부를 혼합하되, 상기 청국장의 제조방법은, 콩을 세척한 후 10~15℃의 물에 10~12시간 동안 침지하는 단계(C 1); 상기 불린 콩에서 물을 제거하고 불린 콩을 100~105℃에서 50~60분 동안 삶는 단계(C 2); 상기 삶은 콩 100중량부에 바실러스 서브틸리스 균주 5~6중량부를 접종하는 단계(C 3); 및 상기 바실러스 서브틸리스 균주가 접종된 콩 100중량부에 말티톨 1~3중량부를 가하고 35~40℃에서 75~80%의 상대습도 조건으로 70~80시간 동안 발효시키는 단계(C 4); 를 포함한다.In the step 4, 1 to 3 parts by weight of cheonggukjang are mixed with 100 parts by weight of the aged gondre, but the method of preparing the cheonggukjang is the step of immersing the beans in water at 10 to 15°C for 10 to 12 hours (C One); Removing water from the soaked beans and boiling the soaked beans at 100 to 105°C for 50 to 60 minutes (C 2); Inoculating 5 to 6 parts by weight of Bacillus subtilis strain to 100 parts by weight of the boiled beans (C 3); And adding 1 to 3 parts by weight of maltitol to 100 parts by weight of the beans inoculated with the Bacillus subtilis strain, and fermenting for 70 to 80 hours under conditions of 75 to 80% relative humidity at 35 to 40°C (C 4). Includes.
상기 단계 4에서 상기 숙성된 곤드레 100중량부에 구기자발효액을 이용하여 재배한 토마토 동결건조분말 5~10중량부를 추가적으로 포함한다.In step 4, 5 to 10 parts by weight of freeze-dried tomato powder grown using Gondre fermentation solution is additionally included in 100 parts by weight of the aged gondre.
본 발명에 따른 청국장을 이용한 곤드레 장아찌의 제조방법은 곤드레 장아찌 제조시 청국장을 이용하여 성인병 예방 효과가 우수하고 전통간장을 사용하여 깊은 맛이 풍부하면서도 특이취를 감소시킬 수 있는 장점이 있다. The manufacturing method of gondre pickles using cheonggukjang according to the present invention has the advantage of having an excellent effect of preventing adult diseases by using cheonggukjang when producing gondre pickles, and having a rich taste and reducing peculiar odor by using traditional soy sauce.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
먼저, 본 발명에 따른 청국장을 이용한 곤드레 장아찌의 제조방법을 설명한다.First, a method of manufacturing gondre pickles using cheonggukjang according to the present invention will be described.
본 발명의 청국장을 이용한 곤드레 장아찌의 제조방법은,The manufacturing method of gondre pickles using cheonggukjang of the present invention,
곤드레를 전처리하는 단계(단계 1);Pre-treating the gondre (step 1);
상기 전처리된 곤드레에 전통간장, 함초식초, 양파즙 및 감초추출액을 첨가하는 단계(단계 2);Adding traditional soy sauce, green tea vinegar, onion juice and licorice extract to the pretreated gondre (step 2);
상기 전통간장, 함초식초, 양파즙 및 감초추출액이 첨가된 곤드레를 숙성하여 숙성된 곤드레를 만드는 단계(단계 3); 및Aging the gondre to which the traditional soy sauce, green tea vinegar, onion juice and licorice extract are added to make aged gondre (step 3); And
상기 숙성된 곤드레에 청국장을 첨가하여 곤드레 장아찌를 만드는 단계(단계 4);Adding cheonggukjang to the aged gondre to make gondre pickles (step 4);
를 포함한다.Includes.
상기 단계 1에서 곤드레는(Cirsium setidens (Dunn) Nakai)는 국화과에 속하는 다년생 초본으로 우리나라에서만 자란다. 뿌리는 곧게 자라며 줄기에서 많은 가지가 나와 사방으로 퍼지고, 잎은 어긋나고 잎 가장자리에는 잔가시들이 나있으며, 잎 끝은 뾰족하나 잎 밑은 다소 넓다. 꽃은 가지 끝에 두상 꽃차례로 무리져 달리는데, 7-10월에 보라색으로 피며 봄철에 어린 순을 캐서 나물로 먹기도 한다.In the above step 1, gondre ( Cirsium setidens (Dunn) Nakai) is a perennial herb belonging to the Asteraceae family and grows only in Korea. The root grows straight, and many branches come out from the stem and spread in all directions, the leaves are displaced, and there are fine thorns on the edge of the leaf, and the tip of the leaf is pointed but the bottom of the leaf is somewhat wide. Flowers hang in clusters at the ends of branches in a head inflorescence. They bloom purple in July-October, and young shoots are harvested in spring and eaten as herbs.
곤드레는 전국 각지에 분포하는 우리나라 특산물 중 하나로 지혈, 토혈, 비혈 및 고혈압의 치료에 이용되어 왔기 때문에 다양한 생리활성을 함유하고 있다. 일반적으로 곤드레에는 많은 플라보노이드 성분들이 함유되어 있으며, 이 성분들이 생리활성에 많은 영향을 미칠 것으로 알려져 있다. Gondre is one of Korea's specialty products distributed throughout the country, and has been used in the treatment of hemostasis, hematopoiesis, nasal blood and hypertension, so it contains various physiological activities. In general, gondre contains many flavonoid components, and these components are known to have a great influence on physiological activity.
상기 단계 1은 곤드레 잎을 1~2중량% 농도의 소금물을 이용하여 100~105℃에서 40~50초 동안 데치는 것이 바람직하다. 상기 곤드레 잎을 소금물을 이용하여 데치면 떫은 맛을 제거할 수 있는 효과가 있다. In step 1, it is preferable to boil the gondre leaves at 100 to 105°C for 40 to 50 seconds using salt water having a concentration of 1 to 2% by weight. Blanching the gondre leaves with salt water has the effect of removing astringent taste.
상기 단계 2는 상기 전처리된 곤드레 100중량부에 전통간장 10~15중량부, 함초식초 10~15중량부, 양파즙 1~5중량부 및 감초추출액 20~30중량부을 첨가하는 것이 바람직하다. In step 2, it is preferable to add 10 to 15 parts by weight of traditional soy sauce, 10 to 15 parts by weight of green tea vinegar, 1 to 5 parts by weight of onion juice, and 20 to 30 parts by weight of licorice extract to 100 parts by weight of the pretreated gondre.
상기 전통간장의 제조방법은,The method of manufacturing the traditional soy sauce,
밤 추출액에 콩을 침지하여 콩을 불리는 단계(S 1);Soaking soybeans in the chestnut extract to make soybeans (S 1);
씀바귀 추출액에 상기 불린 콩을 넣고 삶는 단계(S 2);Putting the soaked soybeans in the extract of Sukiyaki and boiling (S 2);
상기 삶은 콩을 으깨고 노니 분말을 첨가하고 성형하여 메주를 만드는 단계(S 3);Crushing the boiled beans, adding noni powder, and molding to make meju (S 3);
상기 성형된 메주를 발효시킨 후 건조하여 발효메주를 제조하는 단계(S 4);Fermenting the molded meju and drying it to prepare fermented meju (S 4);
소금물 및 상기 발효메주를 항아리에 넣고 1차 숙성시키는 단계(S 5);Putting salt water and fermented meju in a jar and first aging (S 5);
상기 1차 숙성물을 고형물과 간장용액으로 분리하는 단계(S 6); 및Separating the primary aged product into a solid material and a soy sauce solution (S6); And
상기 분리된 간장용액 및 율피 추출액을 항아리에 넣고 2차 숙성하는 단계(S 7);Putting the separated soy sauce solution and Yulpi extract into a jar and second aging (S 7);
를 포함한다.Includes.
상기 S 1은 10~15℃의 밤 추출액 100중량부에 콩 60~70중량부를 4~5시간 동안 침지하여 콩을 불리는 단계이다. 밤 추출액 100중량부에 콩을 60중량부 미만 침지시키면 필요 이상의 물을 소비하여 경제적 소실이 발생할 수 있고, 70중량부 초과 침지시키면 밤 추출액에 침지된 콩이 충분히 불려지지 않을 수 있다. 콩을 10℃ 미만의 밤 추출액에 4시간 미만으로 침지시킬 경우에는 콩에 밤 추출액이 충분히 침투하지 못하여 콩이 불지 않을 수 있고 간장의 이취미를 저감시키는 효능이 떨어질 수 있으며, 콩을 15℃ 초과의 밤 추출액에 5시간 초과하여 침지시킬 경우에는 콩이 침지된 밤 추출액에 콩의 유효성분이 용출되는 문제가 있다.The S 1 is a step so called beans by immersing 60 to 70 parts by weight of beans in 100 parts by weight of the chestnut extract at 10 to 15°C for 4 to 5 hours. If less than 60 parts by weight of soybean is immersed in 100 parts by weight of the chestnut extract, more than necessary water may be consumed and economic loss may occur, and if more than 70 parts by weight of the soybean is immersed in the chestnut extract, the soaked beans in the chestnut extract may not be sufficiently soaked. If soybeans are immersed in the chestnut extract below 10℃ for less than 4 hours, the chestnut extract may not sufficiently penetrate into the beans, so that the beans may not swell and the effect of reducing the taste and taste of the soy sauce may be reduced. When immersed in the chestnut extract of the bean for more than 5 hours, there is a problem that the active ingredients of the bean are eluted in the chestnut extract in which the bean is immersed.
상기 밤 추출액은 분쇄된 밤 100중량부에 물 300~400중량부를 넣고 80~90℃에서 2~3시간 동안 가열하여 제조한다. 상기 분쇄된 밤은 외피 및 내피를 제거한 생밤의 과육을 분쇄기에 넣고 10~20㎜로 분쇄하여 수득한다.The chestnut extract is prepared by adding 300 to 400 parts by weight of water to 100 parts by weight of crushed chestnut and heating at 80 to 90°C for 2 to 3 hours. The pulverized chestnuts are obtained by placing the flesh of raw chestnuts with the outer skin and inner skin removed into a grinder and pulverizing them to 10-20 mm.
상기 밤은 밤나무의 열매로 일명 율자라고도 하며, 지름 2.5∼4cm로서 짙은 갈색의 외피를 지니며, 상기 갈색의 외피는 밤송이의 가시 층으로 둘러싸여 있다. 밤은 탄수화물, 단백질, 기타지방, 칼슘, 비타민(A, B, C) 등이 풍부하여 발육과 성장에 좋다. 특히 비타민 C가 많이 들어 있어 피부미용과 피로회복, 감기예방 등에 효능이 있으며 생밤은 비타민 C 성분이 알코올의 산화를 도와주어 술안주로 좋다. 당분에는 위장 기능을 강화하는 효소가 들어 있으며 성인병 예방과 신장 보호에도 효과가 있다.The chestnut is a fruit of a chestnut tree, also known as Yulja, has a diameter of 2.5 to 4cm and has a dark brown outer shell, and the brown outer shell is surrounded by a layer of thorns of chestnuts. Chestnuts are rich in carbohydrates, protein, other fats, calcium, and vitamins (A, B, C), and are good for growth and growth. In particular, it contains a lot of vitamin C, so it is effective for skin care, fatigue recovery, and cold prevention, and raw chestnuts are good as a snack because vitamin C helps the oxidation of alcohol. Sugar contains enzymes that enhance gastrointestinal function and is effective in preventing adult diseases and protecting kidneys.
상기 S 2는 씀바귀 추출액 100중량부에 상기 불린 콩 40~45중량부를 넣고 100~110℃에서 2~3시간 동안 삶는 단계이다. 상기 씀바귀 추출액에 불린 콩을 넣고 100℃ 미만의 온도에서 2시간 미만 삶으면 불린 콩이 충분히 삶아지지 않을 수 있고 간장의 이취미를 저감시키는 효능이 떨어질 수 있고, 110℃ 초과의 온도에서 3시간 초과하여 삶으면 불린 콩의 조직이 파괴되어 콩의 외부면이 갈라지거나 부서져 콩의 유효성분이 외부로 용출될 수 있다.The S 2 is a step of putting 40 to 45 parts by weight of the soaked soybeans in 100 parts by weight of the sesame seed extract and boiling at 100 to 110°C for 2 to 3 hours. If soaked beans are added to the extract and boiled for less than 2 hours at a temperature of less than 100°C, the soaked beans may not be sufficiently boiled and the efficacy of reducing the taste of soy sauce may decrease, and at a temperature exceeding 110°C for more than 3 hours When boiled, the soaked bean tissue is destroyed, and the outer surface of the bean is cracked or broken, and the active ingredients of the bean may be eluted to the outside.
상기 씀바귀 추출액은 씀바귀 뿌리 100중량부를 에탄올 300중량부에 침지하여 4시간 동안 25℃에서 초음파 추출하고 여과하여 제조한다. The sesame extract is prepared by immersing 100 parts by weight of sesame roots in 300 parts by weight of ethanol, ultrasonic extraction at 25° C. for 4 hours, and filtering.
상기 씀바귀(Ixeris dentata Nakai)는 국화과(Compositae)에 속하는 한해살이 또는 두해살이 풀로 주로 한국, 일본, 중국에 분포하며 산이나 들, 밭에 자생한다. 높이는 20~50cm에 달하며 윗부분에서 가지가 갈라지는데, 전초에는 핵세놀과 플라보노이드의 일종인 시나로사이드가 함유되어 혈당강하와 지질강하 효과가 우수하며, 항암에 뛰어난 '알리파틱'과 노화억제, 항산화 기능을 지닌 '시나로사이드'와 같은 성분이 풍부하게 함유되어 있다. 또한, 면역증진 물질인 트리테르페노이드, 항암활성 성분으로 알려진 세스퀴테르펜 배당체 등의 성분이 함유되어 있다. Ixeris dentata Nakai is a perennial or biennial plant belonging to Compositae, mainly distributed in Korea, Japan, and China, and grows wild in mountains, fields, and fields. The height reaches 20-50cm and the branches are split at the top, and the outpost contains hexenol and cinnaroside, a kind of flavonoid, which has excellent blood sugar and lipid-lowering effects, and is excellent for anticancer'aliphatic', anti-aging, and antioxidant. It is rich in ingredients such as'cinaroside' that has a function. In addition, it contains components such as triterpenoids, which are immune enhancing substances, and sesquiterpene glycosides known as anticancer active ingredients.
상기 S 3은 상기 삶은 콩을 으깬 후, 상기 으깬 삶은 콩 100중량부에 노니 분말 6~10중량부를 첨가하고 목침 모양으로 성형하여 메주를 만드는 단계이다. S 3 is a step of making meju by crushing the boiled beans, adding 6 to 10 parts by weight of noni powder to 100 parts by weight of the crushed boiled beans, and shaping into a wooden needle shape.
상기 으깬 삶은 콩 100중량부에 노니 분말 6중량부 미만 첨가하면 낮은 온도에서도 발효기간을 단축시킬 수 있는 효과가 떨어지고 간장의 이취미를 저감시키는 효과가 떨어지며, 10중량부 초과 첨가하면 노니의 향이 너무 강해 기호도가 떨어질 수 있다.If less than 6 parts by weight of noni powder is added to 100 parts by weight of the crushed boiled beans, the effect of shortening the fermentation period even at low temperatures decreases and the effect of reducing the taste of soy sauce decreases. Strong preference may be degraded.
상기 노니(Noni; Morinda Citrifolia)는 2000년 동안 화산성 토질의 폴리네시아, 남태평양 군도, 타이티(Tahiti), 하와이, 말레이시아, 중국 등지에서 알로베라, 켈프, 파파야 파크노제놀과 함께 민간요법의 전통 약제로 널리 사용되어 왔다. 노니는 화산 토양에 뿌리를 깊이 내리고 자라는 나무로, 작은 덤불 모양에서부터 9m 정도 높이의 나무까지 다양한 모습을 하고 있다. 일년 내내 아름답고 향기로운 하얀 꽃을 피우며 열매가 익으면 독특한 냄새와 맛이 난다. 열매는 섬유질을 상당량 포함하고 있는데 모양은 중간 크기의 감자를 닮았다. 노니의 학명은 모린다 시트리폴리아(Morinda Citrifolia)로 80여 종의 식물과 함께 꼭두서니과(Rubiaceae)에 속한다.Noni ( Morinda Citrifolia ) has been used as a traditional medicine of folk remedies in polynesia of volcanic soil, South Pacific Islands, Tahiti, Hawaii, Malaysia and China, along with aloe vera, kelp and papaya pacnogenol for 2000 years. It has been widely used. Noni is a tree that grows with its roots deep in volcanic soil, and has a variety of shapes ranging from a small bush to a tree up to 9m high. It blooms beautiful and fragrant white flowers all year round, and when the fruit is ripe, it has a unique smell and taste. The fruit contains a significant amount of fiber, but the shape resembles a medium-sized potato. The scientific name of Noni is Morinda Citrifolia , and it belongs to the Rubiaceae family with more than 80 species of plants.
상기 S 4는 상기 성형된 메주를 26~30℃의 황토방에서 1~2일 동안 발효시킨 후 메주 중량대비 수분함량이 6~10중량%가 되도록 건조하여 발효메주를 제조하는 단계이다. The S4 is a step of fermenting the molded meju in a loess room at 26 to 30°C for 1 to 2 days, and then drying the meju so that the moisture content is 6 to 10% by weight relative to the weight of the meju.
상기 26℃의 온도 미만으로 설정된 황토방에서 1일 미만으로 발효시킬 경우에는 상기 성형된 메주가 충분히 발효되지 못할 수 있으며, 상기 30℃의 온도 초과하여 설정된 황토방에서 2일 초과하여 발효시킬 경우에는 상기 성형된 메주에서 이상 발효되어 제조된 간장의 고유한 맛, 향, 색이 변질될 수 있다.If fermented for less than 1 day in a loess room set below the temperature of 26°C, the molded meju may not be sufficiently fermented, and when fermented in a loess room set above the temperature of 30°C for more than 2 days, the molding The unique taste, aroma, and color of soy sauce produced by abnormal fermentation in soybean paste may be altered.
상기 S 5는 소금물 100중량부에 대하여 상기 발효메주 40~60중량부를 항아리에 넣고 20~25℃에서 40~50일 동안 1차 숙성시키는 단계이다. 상기 숙성온도와 숙성기간은 메주 숙성정도에 영향을 미치는 요인으로 숙성온도가 낮거나 높아도 숙성이 적절히 이루어지지 않고, 숙성기간이 너무 짧거나 길게 되면 맛에 많은 영향을 주기 때문에 간장의 풍미를 가장 우수하게 나타낼 수 있는 숙성 온도와 기간을 유지하는 것이 매우 중요하다.The S 5 is a step of placing 40 to 60 parts by weight of fermented meju in a jar with respect to 100 parts by weight of salt water and first aging at 20 to 25°C for 40 to 50 days. The aging temperature and aging period are factors that affect the aging degree of meju. Even if the aging temperature is low or high, the aging temperature is not properly performed. If the aging period is too short or long, the taste of soy sauce is best because it affects the taste a lot. It is very important to maintain the ripening temperature and duration that can be expressed properly.
상기 소금물은 물 100중량부에 자염 또는 천일염 중 어느 하나 16~20중량%를 첨가하여 제조한다. 물 100중량부에 자염 또는 천일염 중 어느 하나 16중량부 미만 첨가하면 오염미생물이 생육하는 문제가 있고, 20중량% 초과 첨가하면 숙성이 되지 않는 문제가 있다. 상기 자염은 바닷물을 끓여 생산한 소금을 의미한다.The brine is prepared by adding 16 to 20% by weight of either natural salt or sea salt to 100 parts by weight of water. If less than 16 parts by weight of either natural salt or sea salt is added to 100 parts by weight of water, there is a problem that contaminating microorganisms grow, and if it is added in excess of 20% by weight, there is a problem that maturation does not occur. The salted salt refers to salt produced by boiling sea water.
상기 S 6은 1차 숙성물을 고형물과 간장용액으로 분리하는 단계이다.S 6 is a step of separating the primary aged product into a solid material and a soy solution.
상기 S 7은 상기 간장용액 100중량부에 대하여 율피 추출액 1~5중량부를 항아리에 넣고 31~35℃에서 30~40일 동안 2차 숙성하는 단계이다. The S 7 is a step of placing 1 to 5 parts by weight of the Yulpi extract in a jar with respect to 100 parts by weight of the soy sauce solution and secondary aging at 31 to 35°C for 30 to 40 days.
상기 간장용액에 율피 추출액을 포함하고 2차 숙성하므로써 간장의 이취미를 더욱 저감시킬 수 있다. By including the Yulpi extract in the soy sauce solution and secondary aging, it is possible to further reduce the taste and taste of soy sauce.
상기 율피 추출액은 율피 100중량부에 물 500~600중량부를 넣고 110~120℃에서 1~2시간 동안 가열하여 제조한다. 상기 율피는 밤의 외피 및 내피를 사용한다.The Yulpi extract is prepared by adding 500 to 600 parts by weight of water to 100 parts by weight of Yulpi and heating at 110 to 120°C for 1 to 2 hours. The Yulpi uses chestnut skin and inner skin.
상기 함초식초의 제조방법은, The method for producing the green tea vinegar,
함초 100중량부에 정제수 200~300중량부를 혼합하여 혼합물을 만드는 단계(A 1);Mixing 200 to 300 parts by weight of purified water to 100 parts by weight of green tea to prepare a mixture (A 1);
상기 혼합물 100중량부에 효모 0.6~1중량부를 접종하고 28~32℃에서 80~90시간 동안 알코올 발효시키는 단계(A 2);Inoculating 0.6 to 1 parts by weight of yeast to 100 parts by weight of the mixture and fermenting alcohol at 28 to 32°C for 80 to 90 hours (A 2);
상기 알코올 발효산물 100중량부에 초산발효균주 1~5중량부를 접종하고 25~30℃에서 200~240시간 동안 초산 발효시키는 단계(A 3); 및Inoculating 1 to 5 parts by weight of the acetic acid fermentation strain to 100 parts by weight of the alcohol fermentation product and fermenting acetic acid for 200 to 240 hours at 25 to 30°C (A 3); And
상기 초산 발효산물을 여과하는 단계(A 4);Filtering the acetic acid fermentation product (A 4);
를 포함한다.Includes.
함초(Salicornia Hernacea L.)는 명아주과(Chenopodiaceae)에 속하는 일년생 초본으로 우리나라 서남해안지대의 개펄에서 많이 자라는 식물이며, 특히 바닷물이 와서 닫는 주변이나, 간척에 의하여 이루어진 곳, 염전 주변 등에서 나문재나 칠면초와 함께 무리를 이루며 자라는 식물이다. 함초는 그 함유 성분이나 형태 및 생육특성에 따라서 여러 가지 이름으로 불리고 있는데, 우리말로는 퉁퉁하고 마디마디 튀어나온 풀이라 하여 ‘퉁퉁마디’라고 부르며, 전체모양이 산호를 닮았다고 하여 산호초라고 부르기도 한다. 중국의 옛 의학책인 <신농초본경>에는 맛이 몹시 짜다고 하여 함초(鹹草) 또는 염초(鹽草)라고 하였고, 몹시 희귀하고 신령스러운 풀이라 하여 신초(神草)라고도 하였다. Salicornia Hernacea L. is an annual herb belonging to the Chenopodiaceae family, and is a plant that grows a lot in tidal flats in the southwestern coast of Korea.In particular, it is a place where seawater comes and closes, a place formed by reclamation, a salt field, etc. Plants that grow together in groups. Green tea is called by various names depending on its composition, shape, and growth characteristics.In Korean, it is called'Tung node' because it is a grass that protrudes from the nodes, and it is also called a coral reef because it resembles coral. In the old Chinese medical book <Shinnongchobongyeong>, it is said that the taste is very salty, so it is called Hamcho (鹹草) or Yeomcho (鹽草), and it is also called Shincho (神草) because it is a very rare and spiritual herb.
상기 A 2에서 상기 알코올 발효는 상기 혼합물 100중량부에 효모 0.6~1중량부를 접종하고 28~32℃에서 80~90시간 동안 혐기상태로 정지발효하는 것으로 진행될 수 있다. 효모는 발효작용을 통해 알코올을 생성시킬 수 있는 것이라면 제한이 없이 사용할 수 있다.In A2, the alcohol fermentation may proceed by inoculating 0.6 to 1 parts by weight of yeast to 100 parts by weight of the mixture and performing stop fermentation in an anaerobic state for 80 to 90 hours at 28 to 32°C. Yeast can be used without limitation as long as it can produce alcohol through fermentation.
상기 A 3에서 상기 초산 발효는 알코올 발효산물 100중량부에 초산발효균주 1~5중량부를 접종하고 25~30℃에서 200~240시간 동안 공기를 주입하고 교반하면서 진행하는 것이 바람직하다.In A3, the acetic acid fermentation is preferably performed while inoculating 1 to 5 parts by weight of the acetic acid fermentation strain to 100 parts by weight of the alcohol fermentation product, injecting air for 200 to 240 hours at 25 to 30°C, and stirring.
상기 양파즙의 제조방법은,The method for producing the onion juice,
파쇄한 양파 100중량부에 스테비아 1~3중량부를 가하고 교반하는 단계(B 1);Adding 1 to 3 parts by weight of stevia to 100 parts by weight of crushed onion and stirring (B 1);
상기 교반물을 20~25℃에서 100~120시간 동안 숙성하는 단계(B 2); 및Aging the stirred product at 20 to 25° C. for 100 to 120 hours (B 2); And
상기 숙성물을 여과하는 단계(B 3);Filtering the aged product (B 3);
를 포함한다.Includes.
상기 양파(Allium cepa)는 외떡잎식물 백합목 백합과의 두해살이풀이다. 양파의 식품성분은 품종, 수확시기, 토양, 기후 등 여러 가지 환경요인에 따라 다소 차이는 있지만 대개 수분 90%, 당질 9%, 단백질 1% 함유되어 있다. 양파는 채소로서 단백질이 많은 편이고, 포도당, 설탕, 과당, 맥아당 등이 포함되어 있어 특유의 단맛이 나며 칼륨, 칼슘, 철, 인, 나트륨 등 무기질, 식이섬유, 엽산도 풍부하며 비타민 C를 10-20㎎이나 함유하고 있으며 나트륨 함량이 낮고 지방이 함유되어 있지 않다. 양파는 특히 황색의 플라보노이드 성분인 퀘르세틴(quercetin)을 다량 함유하고 있는데 이는 녹차, 시금치, 브로콜리, 파슬리 등에도 들어 있는 쓴맛의 성분이며 양파의 경우 특히 껍질에 많이 함유되어 있고 강력한 항산화 물질로 체세포의 세포막을 구성하는 불포화지방산의 산화를 방지할 뿐 아니라 체내에서 발생한 활성산소를 없애는 일을 함으로써 암과 노화방지에 큰 효과가 있으며, 고혈압·고지혈증, 당뇨, 다이어트, 해독, 감기, 골다공증, 변비, 불면증, 기억력 증대, 치매, 신경통, 우울증, 탈모, 피부 미용, 안질환, 항염 항균, 항알레르기, 식중독, 위염, 신장, 전립선, 습진·무좀, 중금속·황사 등에 효능이 있다.The onion (Allium cepa) is a biennial plant of the lily family Liliaceae, a monocotyledonous plant. The food composition of onions varies somewhat depending on various environmental factors such as variety, harvest time, soil, and climate, but usually contains 90% moisture, 9% sugar, and 1% protein. As a vegetable, onions have a lot of protein. They contain glucose, sugar, fructose, maltose, etc., so they have a unique sweet taste. They are rich in minerals such as potassium, calcium, iron, phosphorus, sodium, dietary fiber, and folic acid. It contains 20 mg, low sodium and no fat. Onions especially contain a large amount of quercetin, a yellow flavonoid component, which is a bitter ingredient in green tea, spinach, broccoli, parsley, etc., and onions are particularly contained in the skin and are a powerful antioxidant. Not only does it prevent oxidation of unsaturated fatty acids that make up the body, but also has a great effect in preventing cancer and aging by removing free radicals generated in the body.High blood pressure/hyperlipidemia, diabetes, diet, detoxification, colds, osteoporosis, constipation, insomnia, It is effective in increasing memory, dementia, neuralgia, depression, hair loss, skin beauty, eye diseases, anti-inflammatory antibacterial, anti-allergic, food poisoning, gastritis, kidney, prostate, eczema, athlete's foot, heavy metals, yellow dust, etc.
상기 B 1에서 양파는 50~100메쉬의 크기로 파쇄되는 것이 바람직하다.The onion in B 1 is preferably crushed to a size of 50 to 100 mesh.
상기 B 3은 상기 숙성물에서 찌꺼기를 체반을 이용하여 걸러내어 양파즙을 수득한다.B 3 is to obtain onion juice by filtering the residue from the aged material using a sieve.
상기 감초추출액은 감초 100중량부에 물 500~600중량부를 가하고 100~105℃에서 1~2시간 동안 열수추출한 후에 여과하는 것이 바람직하다.The licorice extract is preferably filtered after adding 500 to 600 parts by weight of water to 100 parts by weight of licorice and extracting hot water at 100 to 105°C for 1 to 2 hours.
상기 감초(glycyrrhiza uralensis Fischer et. De Candolle)는 두과(Leguminosae)에 속한 다년생 초본인 근경(根莖)을 이용한다. 감초는 춘계숙근 으로부터 생묘(生苗)하고 경(莖)의 높이가 약 1m에 달하고 전체 줄기에 가는털이 부착되어 있다. 잎은 호생하는데, 익상 복엽으로서 장추원형을 이루고 있으며, 초가을에 이르러 담적색의 엽형화가 피고 꽃이 진 후에 원추상 실과가 결실되다. 보통 길이는 1m 정도, 굵기가 2㎝에 달하고 일반적으로 분기하지 않는다. 외부의 외면은 적갈색을 띠고 있다. 주요성분으로는 클라이시리진(Clycyrrhizin)인 감미질을 함유하였고, 기타 린퀴리틴(Linquiritin), 서당, 포도당, 만니트(Mannite), 아스파라긴(Asparagin), 수지 등을 함유하여 성질은 무독하며 맛은 달다. 감초는 중화의 해독작용으로서 해백약독(解百藥毒)을 하며, 간기능 개선에 효과적이므로 한약재에 많이 이용되고 있다.The licorice ( glycyrrhiza uralensis Fischer et. De Candolle ) uses rhizomes, a perennial herb belonging to the leguminosae. Licorice is freshly seeded from spring ripened roots, and its height reaches about 1m, and fine hairs are attached to the entire stem. The leaves grow alternately, and the leaves are pterygoid biplanes, forming a long-autumn shape, and in early autumn, pale red leaves bloom, and after the flowers fall, conical fruits are fruited. Usually, the length is about 1m, the thickness reaches 2cm, and generally does not branch. The exterior of the outside is reddish brown. The main ingredient contains the sweetness of Clycyrrhizin, and contains other linquiritin, susceptible sugar, glucose, mannite, asparagin, and resin. Sweet. Licorice is a detoxification effect of neutralization, and it does Haebaek yak-dok (解百藥毒) and is effective in improving liver function, so it is widely used in herbal medicine.
상기 단계 3은 상기 전통간장, 함초식초, 양파즙 및 감초추출액이 첨가된 곤드레를 절임통에 넣고 6~10℃에서 5~7일 동안 저장 숙성하여 숙성된 곤드레를 만드는 단계이다. Step 3 is a step of making aged gondre by putting gondre to which the traditional soy sauce, green tea vinegar, onion juice and licorice extract are added to a pickling container and storing and aging for 5 to 7 days at 6 to 10°C.
상기 단계 4는 상기 숙성된 곤드레 100중량부에 청국장 1~3중량부를 혼합하여 곤드레 장아찌를 만드는 단계이다.The step 4 is a step of mixing 1 to 3 parts by weight of cheonggukjang to 100 parts by weight of the aged gondre to make gondre pickles.
상기 청국장의 제조방법은,The manufacturing method of the cheonggukjang,
콩을 세척한 후 10~15℃의 물에 10~12시간 동안 침지하는 단계(C 1);After washing the beans, immersing them in water at 10 to 15° C. for 10 to 12 hours (C 1);
상기 불린 콩에서 물을 제거하고 불린 콩을 100~105℃에서 50~60분 동안 삶는 단계(C 2);Removing water from the soaked beans and boiling the soaked beans at 100 to 105°C for 50 to 60 minutes (C 2);
상기 삶은 콩 100중량부에 바실러스 서브틸리스 균주 5~6중량부를 접종하는 단계(C 3); 및Inoculating 5 to 6 parts by weight of Bacillus subtilis strain to 100 parts by weight of the boiled beans (C 3); And
상기 바실러스 서브틸리스 균주가 접종된 콩 100중량부에 말티톨 1~3중량부를 가하고 35~40℃에서 75~80%의 상대습도 조건으로 70~80시간 동안 발효시키는 단계(C 4);Adding 1 to 3 parts by weight of maltitol to 100 parts by weight of the beans inoculated with the Bacillus subtilis strain, and fermenting for 70 to 80 hours under conditions of 75 to 80% relative humidity at 35 to 40°C (C 4);
를 포함한다.Includes.
상기 단계 4에서 상기 숙성된 곤드레 100중량부에 구기자발효액을 이용하여 재배한 토마토 동결건조분말 5~10중량부를 추가적으로 포함할 수 있다.In step 4, 5 to 10 parts by weight of freeze-dried tomato powder grown using Gondre fermentation liquid may be additionally included in 100 parts by weight of the aged gondre.
상기 구기자발효액을 이용하여 재배한 토마토 동결건조분말은 구기자발효액을 토마토가 착과된 후 10~12일 간격으로 10~15회 엽면살포하여 재배한 토마토를 영하 40℃로 냉동시키고 동결건조기로 동결건조한 후 분말화하며, The tomato freeze-dried powder grown using the wolfberry fermentation solution is, after the tomatoes are fruited, the cultivated tomatoes are freeze-dried at minus 40℃ by foliar spraying 10 to 15 times at intervals of 10 to 12 days, and then freeze-dried with a freeze dryer. Powdered,
상기 구기자발효액은 물 100중량부에 구기자 10~20중량부, 당밀 1~5중량부 및 유산균 0.1~1중량부를 혼합하고 교반하여 25~30℃에서 5~7일 동안 발효한다.The wolfberry fermentation solution is fermented at 25 to 30°C for 5 to 7 days by mixing and stirring 10 to 20 parts by weight of wolfberry, 1 to 5 parts by weight of molasses and 0.1 to 1 part by weight of lactic acid bacteria to 100 parts by weight of water.
상기 단계 4에서 구기자발효액을 이용하여 재배한 토마토 동결건조분말을 추가적으로 포함함으로써 청구장의 특이취를 감소시킬 수 있는 장점이 있다. There is an advantage in that it is possible to reduce the peculiar odor of the bill by additionally including the tomato freeze-dried powder grown using the wolfberry fermentation solution in step 4 above.
본 발명에 따른 청국장을 이용한 곤드레 장아찌의 제조방법은 곤드레 장아찌 제조시 청국장을 이용하여 성인병 예방 효과가 우수하고 전통간장을 사용하여 깊은 맛이 풍부하면서도 특이취를 감소시킬 수 있는 장점이 있다. The manufacturing method of gondre pickles using cheonggukjang according to the present invention has the advantage of having an excellent effect of preventing adult diseases by using cheonggukjang when producing gondre pickles, and having a rich taste and reducing peculiar odor by using traditional soy sauce.
이하, 실시 예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시 예는 오로지 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들 실시 예에 의해 제한되는 것은 아니다. Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are for illustrative purposes only, and the scope of the present invention is not limited by these examples.
곤드레 잎을 1중량% 농도의 소금물을 이용하여 100℃에서 40초 동안 데쳤다. 상기 전처리된 곤드레 100중량부에 전통간장 10중량부, 함초식초 10중량부, 양파즙 1중량부 및 감초추출액 20중량부을 첨가하였다. Gondre leaves were blanched at 100° C. for 40 seconds using 1% by weight of brine. 10 parts by weight of traditional soy sauce, 10 parts by weight of green tea vinegar, 1 part by weight of onion juice, and 20 parts by weight of licorice extract were added to 100 parts by weight of the pretreated gondre.
10℃의 밤 추출액 100중량부에 대두 60중량부를 4시간 동안 침지하여 대두를 불렸다. 상기 밤 추출액은 분쇄된 밤 100중량부에 물 300중량부를 넣고 80℃에서 2시간 동안 가열하여 제조하였다. 상기 분쇄한 밤은 외피 및 내피를 제거한 생밤 과육을 분쇄기에 넣고 10㎜로 분쇄하여 수득하였다. 씀바귀 추출액 100중량부에 상기 불린 대두 40중량부를 넣고 100℃에서 2시간 동안 삶았다. 상기 씀바귀 추출액은 씀바귀 뿌리 100중량부를 에탄올 300중량부에 침지하여 4시간 동안 25℃에서 초음파 추출하고 여과하여 제조하였다. 상기 삶은 대두를 20℃에서 냉각시켰다. 상기 삶은 후 냉각시킨 대두를 으깬 후, 상기 으깬 삶은 대두 100중량부에 노니분말 10중량부를 첨가하고 목침 모양으로 성형하여 메주를 만들었다. 상기 성형된 메주를 27℃의 황토방에서 2일 동안 발효시킨 후 메주 중량대비 수분함량이 10중량%가 되도록 건조하여 발효메주를 제조하였다. 소금물 100중량부에 대하여 상기 발효메주 40중량부를 항아리에 넣고 25℃에서 50일 동안 1차 숙성시켰다. 상기 소금물은 물 100중량부에 자염 16중량%를 첨가하여 제조하였다. 상기 1차 숙성물을 고형물과 간장용액으로 분리하였다. 상기 간장용액 100중량부 및 율피 추출액 5중량부를 항아리에 넣고 35℃에서 30일 동안 2차 숙성하여 전통간장을 제조하였다. 상기 율피 추출액은 율피 100중량부에 물 500중량부를 넣고 110℃에서 1시간 동안 가열하여 제조하였다. 상기 율피는 밤의 내피를 사용하였다.Soybeans were soaked by immersing 60 parts by weight of soybeans in 100 parts by weight of the chestnut extract at 10°C for 4 hours. The chestnut extract was prepared by adding 300 parts by weight of water to 100 parts by weight of pulverized chestnut and heating at 80° C. for 2 hours. The pulverized chestnut was obtained by placing the raw chestnut flesh from which the outer skin and inner skin were removed into a grinder and pulverizing to 10 mm. Put 40 parts by weight of the soybeans soaked in 100 parts by weight of the extract of Sukiyaki and boiled at 100°C for 2 hours. The sesame extract was prepared by immersing 100 parts by weight of sesame roots in 300 parts by weight of ethanol, ultrasonic extraction at 25° C. for 4 hours, and filtering. The boiled soybeans were cooled at 20°C. After the boiled and cooled soybeans were crushed, 10 parts by weight of noni powder was added to 100 parts by weight of the crushed boiled soybeans and molded into a wooden needle to make meju. The molded meju was fermented in a loess room at 27° C. for 2 days, and then dried so that the moisture content of the meju was 10% by weight relative to the weight of the meju. With respect to 100 parts by weight of salt water, 40 parts by weight of the fermented meju were placed in a jar and first aged at 25° C. for 50 days. The brine was prepared by adding 16% by weight of self-salt to 100 parts by weight of water. The first aged product was separated into a solid material and a soy sauce solution. Traditional soy sauce was prepared by placing 100 parts by weight of the soy sauce solution and 5 parts by weight of the Yulpi extract in a jar and second aging at 35°C for 30 days. The Yulpi extract was prepared by adding 500 parts by weight of water to 100 parts by weight of Yulpi and heating at 110°C for 1 hour. The yulpi used the chestnut endothelium.
함초 100중량부에 정제수 200중량부를 혼합하여 혼합물을 만들었다. 상기 혼합물 100중량부에 효모 1중량부를 접종하고 30℃에서 80시간 동안 알코올 발효시켰다. 상기 알코올 발효산물 100중량부에 초산발효균주 5중량부를 접종하고 30℃에서 200시간 동안 초산 발효시켰다. 상기 초산 발효산물을 여과하여 함초식초를 제조하였다. 파쇄한 양파 100중량부에 스테비아 3중량부를 가하고 교반하였다. 상기 교반물을 20℃에서 100시간 동안 숙성하였다. 상기 숙성물을 여과하여 양파즙을 제조하였다. 감초 100중량부에 물 500중량부를 가하고 100℃에서 2시간 동안 열수추출한 후에 여과하여 감초추출액을 제조하였다. 100 parts by weight of green tea was mixed with 200 parts by weight of purified water to prepare a mixture. 1 part by weight of yeast was inoculated to 100 parts by weight of the mixture, and alcoholic fermentation was performed at 30° C. for 80 hours. 5 parts by weight of the acetic acid fermentation strain was inoculated to 100 parts by weight of the alcohol fermentation product, and acetic acid was fermented at 30° C. for 200 hours. The acetic acid fermentation product was filtered to prepare green tea vinegar. 3 parts by weight of stevia was added to 100 parts by weight of the crushed onion and stirred. The stirred product was aged at 20° C. for 100 hours. The aging product was filtered to prepare onion juice. 500 parts by weight of water was added to 100 parts by weight of licorice, and after hot water extraction at 100° C. for 2 hours, it was filtered to prepare a licorice extract.
상기 전통간장, 함초식초, 양파즙 및 감초추출액이 첨가된 곤드레를 절임통에 넣고 10℃에서 7일 동안 저장 숙성하여 숙성된 곤드레를 만들었다. 상기 숙성된 곤드레 100중량부에 청국장 3중량부를 혼합하여 곤드레 장아찌를 제조하였다. The gondre to which the traditional soy sauce, green tea vinegar, onion juice and licorice extract were added was put in a pickling container and stored and aged at 10°C for 7 days to make aged gondre. Gondre pickles were prepared by mixing 3 parts by weight of cheonggukjang with 100 parts by weight of the aged gondre.
콩을 세척한 후 15℃의 물에 12시간 동안 침지하였다. 상기 불린 콩에서 물을 제거하고 불린 콩을 100℃에서 60분 동안 삶았다. 상기 삶은 콩 100중량부에 바실러스 서브틸리스 균주 5중량부를 접종하였다. 상기 바실러스 서브틸리스 균주가 접종된 콩 100중량부에 말티톨 3중량부를 가하고 35℃에서 75%의 상대습도 조건으로 70시간 동안 발효시켜 청국장을 제조하였다. After washing the beans, they were immersed in water at 15° C. for 12 hours. Water was removed from the soaked beans, and the soaked beans were boiled at 100°C for 60 minutes. 5 parts by weight of Bacillus subtilis strain was inoculated to 100 parts by weight of the boiled beans. Cheonggukjang was prepared by adding 3 parts by weight of maltitol to 100 parts by weight of beans inoculated with the Bacillus subtilis strain and fermenting for 70 hours at 35° C. under 75% relative humidity.
실시예 1에서 상기 숙성된 곤드레 100중량부에 구기자발효액을 이용하여 재배한 토마토 동결건조분말 5중량부를 추가적으로 혼합한 것을 제외하고 나머지는 동일하게 하여 곤드레 장아찌를 제조하였다. Gondre pickles were prepared in the same manner as in Example 1, except that 5 parts by weight of freeze-dried tomato powder grown using Gondre fermentation liquid was additionally mixed with 100 parts by weight of the aged gondre.
상기 구기자발효액을 이용하여 재배한 토마토 동결건조분말은 구기자발효액을 토마토가 착과된 후 10일 간격으로 10회 엽면살포하여 재배한 토마토를 영하 40℃로 냉동시키고 동결건조기로 동결건조한 후 분말화하였으며, 상기 구기자발효액은 물 100중량부에 구기자 10중량부, 당밀 5중량부 및 유산균 1중량부를 혼합하고 교반하여 25℃에서 5일 동안 발효하였다.The tomato freeze-dried powder grown using the wolfberry fermentation solution was powdered after the cultivated tomato was frozen at minus 40°C by foliar spraying 10 times at 10 days intervals after the tomato was fruited, and freeze-dried with a freeze dryer. The wolfberry fermentation liquid was fermented at 25° C. for 5 days by mixing and stirring 10 parts by weight of wolfberry, 5 parts by weight of molasses, and 1 part by weight of lactic acid bacteria in 100 parts by weight of water.
[비교예 1][Comparative Example 1]
실시예 1에서, 전통간장 대신에 양조간장을 사용하고, 함초식초 대신에 일반식초를 사용하고, 양파즙 대신에 설탕을 사용한 것을 제외하고 나머지는 동일하게 하여 곤드레 장아찌를 제조하였다. In Example 1, except that brewed soy sauce was used instead of traditional soy sauce, general vinegar was used instead of green tea vinegar, and sugar was used instead of onion juice, gondre pickles were prepared in the same manner.
[실험예 1][Experimental Example 1]
상기 실시예 1, 2 및, 비교예 1의 곤드레 장아찌에 대해 조리종사자 30명을 대상으로 맛, 냄새 및 전반적인 기호도에 대한 관능검사를 실시하였다. 검사방법은 7점 채점법으로서, 7점 : 매우 좋다, 6점 : 좋다, 5점 : 조금 좋다, 4점 : 보통이다, 3점 : 조금 나쁘다, 2점 : 나쁘다, 1점 : 매우 나쁘다, 로 나타내었는데, 그 평가결과는 다음 표 1과 같다.For the gondre pickles of Examples 1 and 2 and Comparative Example 1, sensory tests for taste, smell, and overall acceptability were performed on 30 cook workers. The test method is a 7-point scoring method, represented by 7 points: very good, 6 points: good, 5 points: slightly good, 4 points: normal, 3 points: slightly bad, 2 points: bad, 1 point: very bad, The evaluation results are shown in Table 1 below.
표 1에서 알 수 있는 바와 같이, 실시예 1, 2에서 제조된 곤드레 장아찌는 비교예 1에서 제조된 곤드레 장아찌에 비하여 맛이 우수하면서도 특이취가 현저히 저감된 것을 확인할 수 있다.As can be seen in Table 1, it can be seen that the gondre pickles prepared in Examples 1 and 2 have superior taste and significantly reduced peculiar odor compared to the gondre pickles prepared in Comparative Example 1.
Claims (7)
상기 전처리된 곤드레에 전통간장, 함초식초, 양파즙 및 감초추출액을 첨가하는 단계(단계 2);
상기 전통간장, 함초식초, 양파즙 및 감초추출액이 첨가된 곤드레를 숙성하여 숙성된 곤드레를 만드는 단계(단계 3); 및
상기 숙성된 곤드레에 청국장을 첨가하여 곤드레 장아찌를 만드는 단계(단계 4);
를 포함하되,
상기 단계 1은 곤드레 잎을 1~2중량% 농도의 소금물을 이용하여 100~105℃에서 40~50초 동안 데치며,
상기 전통간장의 제조방법은,
밤 추출액에 콩을 침지하여 콩을 불리는 단계(S 1);
씀바귀 추출액에 상기 불린 콩을 넣고 삶는 단계(S 2);
상기 삶은 콩을 으깨고 노니 분말을 첨가하고 성형하여 메주를 만드는 단계(S 3);
상기 성형된 메주를 발효시킨 후 건조하여 발효메주를 제조하는 단계(S 4);
소금물 및 상기 발효메주를 항아리에 넣고 1차 숙성시키는 단계(S 5);
상기 1차 숙성물을 고형물과 간장용액으로 분리하는 단계(S 6); 및
상기 분리된 간장용액 및 율피 추출액을 항아리에 넣고 2차 숙성하는 단계(S 7);
를 포함하며,
상기 S 1은 10~15℃의 밤 추출액 100중량부에 콩 60~70중량부를 4~5시간 동안 침지하며,
상기 S 2는 씀바귀 추출액 100중량부에 상기 불린 콩 40~45중량부를 넣고 100~110℃에서 2~3시간 동안 삶으며,
상기 씀바귀 추출액은 씀바귀 뿌리 100중량부를 에탄올 300중량부에 침지하여 4시간 동안 25℃에서 초음파 추출하고 여과하며,
상기 S 3은 상기 삶은 콩을 으깬 후, 상기 으깬 삶은 콩 100중량부에 노니 분말 6~10중량부를 첨가하고 목침 모양으로 성형하며,
상기 S 4는 상기 성형된 메주를 26~30℃의 황토방에서 1~2일 동안 발효시킨 후 메주 중량대비 수분함량이 6~10중량%가 되도록 건조하며,
상기 S 5는 소금물 100중량부에 대하여 상기 발효메주 40~60중량부를 항아리에 넣고 20~25℃에서 40~50일 동안 1차 숙성시키며,
상기 S 7은 상기 간장용액 100중량부에 대하여 율피 추출액 1~5중량부를 항아리에 넣고 31~35℃에서 30~40일 동안 2차 숙성하는,
청국장을 이용한 곤드레 장아찌의 제조방법.
Pre-treating the gondre (step 1);
Adding traditional soy sauce, green tea vinegar, onion juice and licorice extract to the pretreated gondre (step 2);
Aging the gondre to which the traditional soy sauce, green tea vinegar, onion juice, and licorice extract are added to make a mature gondre (step 3); And
Adding cheonggukjang to the aged gondre to make gondre pickles (step 4);
Including,
In step 1, the gondre leaves are blanched at 100 to 105°C for 40 to 50 seconds using salt water having a concentration of 1 to 2% by weight,
The method of manufacturing the traditional soy sauce,
Soaking soybeans in the chestnut extract to make soybeans (S 1);
Putting the soaked soybeans in the extract of Sukiyaki and boiling (S 2);
Crushing the boiled beans, adding noni powder, and molding to make meju (S 3);
Fermenting the molded meju and drying it to prepare fermented meju (S 4);
Putting salt water and fermented meju in a jar and first aging (S 5);
Separating the primary aged product into a solid material and a soy sauce solution (S6); And
Putting the separated soy sauce solution and Yulpi extract into a jar and second aging (S 7);
Including,
The S 1 is immersed in 60 to 70 parts by weight of beans for 4 to 5 hours in 100 parts by weight of the chestnut extract at 10 to 15°C,
The S 2 is boiled for 2 to 3 hours at 100 to 110 °C, putting 40 to 45 parts by weight of the soaked beans in 100 parts by weight of the black pepper extract,
The sesame extract is immersed in 100 parts by weight of sesame roots in 300 parts by weight of ethanol, ultrasonically extracted and filtered at 25° C. for 4 hours,
The S 3 is, after crushing the boiled beans, 6 to 10 parts by weight of noni powder is added to 100 parts by weight of the crushed boiled beans and molded into a wooden needle shape,
The S 4 is dried so that the molded meju is fermented in a loess room at 26 to 30°C for 1 to 2 days, and the moisture content is 6 to 10% by weight relative to the weight of meju,
The S 5 is fermented meju 40 to 60 parts by weight per 100 parts by weight of salt water and first aged at 20 to 25 °C for 40 to 50 days,
The S 7 is to put 1 to 5 parts by weight of the Yulpi extract in a jar with respect to 100 parts by weight of the soy sauce solution and secondary aging at 31 to 35°C for 30 to 40 days,
A method of manufacturing gondre pickles using cheonggukjang.
상기 함초식초의 제조방법은,
함초 100중량부에 정제수 200~300중량부를 혼합하여 혼합물을 만드는 단계(A 1);
상기 혼합물 100중량부에 효모 0.6~1중량부를 접종하고 28~32℃에서 80~90시간 동안 알코올 발효시키는 단계(A 2);
상기 알코올 발효산물 100중량부에 초산발효균주 1~5중량부를 접종하고 25~30℃에서 200~240시간 동안 초산 발효시키는 단계(A 3); 및
상기 초산 발효산물을 여과하는 단계(A 4);
를 포함하는,
청국장을 이용한 곤드레 장아찌의 제조방법.
The method of claim 1,
The method for producing the green tea vinegar,
Mixing 200 to 300 parts by weight of purified water to 100 parts by weight of green tea to prepare a mixture (A 1);
Inoculating 0.6 to 1 parts by weight of yeast to 100 parts by weight of the mixture and fermenting alcohol at 28 to 32°C for 80 to 90 hours (A 2);
Inoculating 1 to 5 parts by weight of the acetic acid fermentation strain to 100 parts by weight of the alcohol fermentation product and fermenting acetic acid for 200 to 240 hours at 25 to 30°C (A 3); And
Filtering the acetic acid fermentation product (A 4);
Containing,
A method of manufacturing gondre pickles using cheonggukjang.
상기 양파즙의 제조방법은,
파쇄한 양파 100중량부에 스테비아 1~3중량부를 가하고 교반하는 단계(B 1);
상기 교반물을 20~25℃에서 100~120시간 동안 숙성하는 단계(B 2); 및
상기 숙성물을 여과하는 단계(B 3);
를 포함하는,
청국장을 이용한 곤드레 장아찌의 제조방법.
The method of claim 1,
The method for producing the onion juice,
Adding 1 to 3 parts by weight of stevia to 100 parts by weight of crushed onion and stirring (B 1);
Aging the stirred product at 20 to 25° C. for 100 to 120 hours (B 2); And
Filtering the aged product (B 3);
Containing,
A method of manufacturing gondre pickles using cheonggukjang.
상기 감초추출액은 감초 100중량부에 물 500~600중량부를 가하고 100~105℃에서 1~2시간 동안 열수추출한 후에 여과하는,
청국장을 이용한 곤드레 장아찌의 제조방법.
The method of claim 1,
The licorice extract is filtered after adding 500 to 600 parts by weight of water to 100 parts by weight of licorice and extracting hot water for 1 to 2 hours at 100 to 105°C,
A method of manufacturing gondre pickles using cheonggukjang.
상기 단계 4는 상기 숙성된 곤드레 100중량부에 청국장 1~3중량부를 혼합하되,
상기 청국장의 제조방법은,
콩을 세척한 후 10~15℃의 물에 10~12시간 동안 침지하는 단계(C 1);
상기 침지하여 불린 콩에서 물을 제거하고 불린 콩을 100~105℃에서 50~60분 동안 삶는 단계(C 2);
상기 삶은 콩 100중량부에 바실러스 서브틸리스 균주 5~6중량부를 접종하는 단계(C 3); 및
상기 바실러스 서브틸리스 균주가 접종된 콩 100중량부에 말티톨 1~3중량부를 가하고 35~40℃에서 75~80%의 상대습도 조건으로 70~80시간 동안 발효시키는 단계(C 4);
를 포함하는,
청국장을 이용한 곤드레 장아찌의 제조방법.
The method of claim 1,
In the step 4, 1 to 3 parts by weight of cheonggukjang are mixed with 100 parts by weight of the aged gondre,
The manufacturing method of the cheonggukjang,
After washing the beans, immersing them in water at 10 to 15° C. for 10 to 12 hours (C 1);
Removing water from the soaked beans by soaking and boiling the soaked beans at 100 to 105°C for 50 to 60 minutes (C 2);
Inoculating 5 to 6 parts by weight of Bacillus subtilis strain to 100 parts by weight of the boiled beans (C 3); And
Adding 1 to 3 parts by weight of maltitol to 100 parts by weight of the beans inoculated with the Bacillus subtilis strain, and fermenting for 70 to 80 hours under conditions of 75 to 80% relative humidity at 35 to 40°C (C 4);
Containing,
A method of manufacturing gondre pickles using cheonggukjang.
상기 단계 4에서 상기 숙성된 곤드레 100중량부에 구기자발효액을 이용하여 재배한 토마토 동결건조분말 5~10중량부를 추가적으로 포함하는,
청국장을 이용한 곤드레 장아찌의 제조방법.The method of claim 6,
Further comprising 5 to 10 parts by weight of freeze-dried tomato powder grown using Gondre fermentation solution to 100 parts by weight of the aged gondre in step 4,
A method of manufacturing gondre pickles using cheonggukjang.
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