KR102473203B1 - Method for manufacturing Jinseng solid miso broth - Google Patents
Method for manufacturing Jinseng solid miso broth Download PDFInfo
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- KR102473203B1 KR102473203B1 KR1020220026495A KR20220026495A KR102473203B1 KR 102473203 B1 KR102473203 B1 KR 102473203B1 KR 1020220026495 A KR1020220026495 A KR 1020220026495A KR 20220026495 A KR20220026495 A KR 20220026495A KR 102473203 B1 KR102473203 B1 KR 102473203B1
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- 239000007787 solid Substances 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 7
- 244000294411 Mirabilis expansa Species 0.000 title claims description 13
- 235000015429 Mirabilis expansa Nutrition 0.000 title claims description 13
- 235000013536 miso Nutrition 0.000 title claims description 13
- 241000208340 Araliaceae Species 0.000 claims abstract description 126
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 126
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 126
- 235000008434 ginseng Nutrition 0.000 claims abstract description 126
- 239000012141 concentrate Substances 0.000 claims abstract description 46
- 239000002994 raw material Substances 0.000 claims abstract description 43
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
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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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
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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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Abstract
Description
본발명은 인삼 된장 고체 육수 제조방법에 관한 것으로 보다 상세하게는 육수 레시피를 작은 정제형태로 제조하여 유통이 편리하며 조리시에도 정제를 조리용기안에 일정한 숫자만큼 투입하면 되므로 간편하고 맛조절이 용이하며 맛이 좋으며, 첨가된 인삼의 맛과 향이 음식의 잡내를 줄이는 인삼 된장 고체 육수 제조방법에 관한 것이다.The present invention relates to a method for producing ginseng soybean paste solid broth, and more specifically, the broth recipe is prepared in the form of small tablets, so distribution is convenient, and even during cooking, it is simple and easy to adjust the taste because only a certain number of tablets are added to the cooking container. It relates to a method for producing ginseng doenjang solid broth that has good taste and the taste and aroma of added ginseng reduce the odor of food.
일반적으로 육수를 미리 제조한 공장으로부터 구매하여 가정에서 사용하면 품질도 좋고 조리시간도 절약되는 장점이 있다. 그러므로 이러한 기술들이 개발되어 왔고 종래특허기술의 일례로서, 공개특허공보 공개번호 10-2018-0004683호에는 육우사골 30~70 %(w/w)와 육우잡뼈 70~30 %(w/w)로 구성된 사골을 30℃에서 2 시간 동안 폭기조에서 1차 제혈하는 단계;In general, purchasing broth from a pre-manufactured factory and using it at home has the advantage of improving quality and saving cooking time. Therefore, these technologies have been developed, and as an example of the conventional patented technology, published patent publication No. 10-2018-0004683 discloses 30 to 70% (w/w) of beef bone and 70 to 30% (w/w) of beef bone. The first step of bleeding the composed ethmoid bone in an aeration tank at 30 ° C. for 2 hours;
1차 제혈된 폭기조에 핏물을 비운 다음, 30℃에서 2 시간 제혈 후, 50℃에서 1 시간 동안 2차 제혈하는 단계;emptying the blood in the aeration tank where the blood was firstly removed, then bloodletting at 30°C for 2 hours, and then performing second bloodletting at 50°C for 1 hour;
2차 제혈이 완료된 사골을 추출탱크에 투입하고 물을 넣어, 105℃, 1kg/㎠에서 7 시간 동안 1차 열수추출하는 단계;Injecting the bone bones after the second bloodletting is completed into an extraction tank, adding water, and performing primary hot water extraction at 105°C and 1kg/cm2 for 7 hours;
1차 열수추출액을 이송하고, 1차 열수추출액을 제거하고 난 사골에 물을 넣어 다시 105℃, 1kg/㎠에서 5 시간 동안 2차 열수추출하는 단계;Transferring the first hot water extract, adding water to the bone after removing the first hot water extract, and performing second hot water extraction at 105° C. and 1 kg/cm 2 for 5 hours;
상기 1차 열수추출액 및 2차 열수추출액을 유분리탱크로 이송하여 2 시간 동안 유분리하는 단계;Transferring the first hot-water extract and the second hot-water extract to an oil separation tank to separate oil for 2 hours;
유분리가 끝난 1차 및 2차 추출액을 농축관으로 이송하여 58cmHg하에, 38 Brix(%)로 농축하는 단계;Transferring the first and second extracts after oil separation to a concentrating tube and concentrating them to 38 Brix (%) under 58 cmHg;
농축액에 부원료와 첨가제를 투입하고, 80℃로 승온하여 1시간 동안 교반하여 살균하는 단계;Adding sub-materials and additives to the concentrated solution, raising the temperature to 80° C. and stirring for 1 hour to sterilize;
제품의 유화를 위해 균질기에 150 bar, 1시간 조건하에 균질기를 통과시켜 1차 균질화하는 단계; 및, 1차 균질액에 정제소금 8%(w/w)을 투입하고, 완전히 용해한 후 180 bar, 1시간 조건하에 균질기를 통과시켜 2차균질화하여 당도 40Brix(%), 지방함량 15%(w/w) 및 염도 8%(w/w)인 추출액을 얻는 단계를 포함하는 사골육수의 제조방법이 공개되어 있다.Primary homogenization by passing through a homogenizer under conditions of 150 bar and 1 hour for emulsification of the product; And, 8% (w / w) of refined salt was added to the first homogenate, completely dissolved, and then passed through a homogenizer at 180 bar for 1 hour for second homogenization to obtain a sugar content of 40 Brix (%) and a fat content of 15% (w /w) and salinity of 8% (w / w) a method for producing a beef bone broth comprising the step of obtaining an extract is disclosed.
또한 등록특허공보 등록번호 10-0651142호에는 냉면육수의 제조방법이 공개되어 있다.In addition, Registered Patent Publication No. 10-0651142 discloses a method for producing cold noodle broth.
그러나 상기 종래기술들은 유통이나 보관이 불편하며 조리시에도 함량을 일정하게 정하는 것이 어려운 단점이 있었다.However, the prior art has disadvantages in that it is inconvenient to distribute or store, and it is difficult to set a constant content even during cooking.
따라서 본발명은 상기와 같은 문제점을 해결하고자 안출된 것으로, 본발명은 육수 레시피를 작은 정제형태로 제조하여 유통이 편리하며 조리시에도 정제를 조리용기안에 일정한 숫자만큼 투입하면 되므로 간편하고 맛조절이 용이하며 맛이 좋으며, 첨가된 인삼의 맛과 향이 음식의 잡내를 줄이는 인삼 된장 고체 육수 제조방법을 제공하고자 하는 것이다.Therefore, the present invention has been devised to solve the above problems, and the present invention manufactures a broth recipe in the form of small tablets for convenient distribution, and even during cooking, it is simple and easy to adjust the taste because only a certain number of tablets can be put into the cooking container. It is intended to provide a method for producing ginseng soybean paste solid broth that is easy and tastes good, and the taste and aroma of added ginseng reduce the odor of food.
본발명은 된장을 포함하는 분쇄된 원료들에 인삼농축액을 분사하면서 교반기에서 혼합하고 과립화하여 해물맛 인삼 된장 고체 육수 또는 야채맛 인삼 된장 고체 육수를 제조하는 것을 특징으로 한다.The present invention is characterized by preparing seafood-flavored ginseng miso solid broth or vegetable-flavored ginseng miso solid broth by mixing and granulating in an agitator while spraying ginseng concentrate on pulverized raw materials including doenjang.
또한, 상기 해물맛 인삼 된장 고체 육수는 된장을 건조하여 건된장을 제조하는 건조단계; 건된장, 건새우, 건멸치, 건홍합, 건다시마, 건무우, 건마늘을 분쇄하는 단계; 인삼농축액이 분사된 분쇄된 원료들을 건조하는 단계; 교반기에서 건조된 원료들을 교반하는 단계; 교반된 원료들을 압축 및 성형하여 타정하는 단계;를 포함하여 제조되는 것을 특징으로 한다.In addition, the seafood-flavored ginseng doenjang solid broth is dried to produce dried doenjang; Grinding dried soybean paste, dried shrimp, dried anchovies, dried mussels, dried kelp, dried radish, and dried garlic; Drying the pulverized raw materials sprayed with ginseng concentrate; Stirring the dried raw materials in an agitator; It is characterized in that it is manufactured by including; compressing and molding the stirred raw materials into tablets.
또한, 상기 야채맛 인삼 된장 고체 육수는 된장을 건조하여 건된장을 제조하는 건조단계; 건된장, 건마늘, 건표고버섯가루, 건다시마, 건무우, 건야채 가루를 분쇄하는 단계; 인삼농축액이 분사된 분쇄된 원료들을 건조하는 단계; 교반기에서 건조된 원료들을 교반하는 단계; 교반된 원료들을 압축 및 성형하여 타정하는 단계;를 포함하여 제조되는 것을 특징으로 한다.In addition, the vegetable-flavored ginseng doenjang solid broth is dried to produce dried doenjang; Grinding dried soybean paste, dried garlic, dried shiitake mushroom powder, dried kelp, dried radish, and dried vegetable powder; Drying the pulverized raw materials sprayed with ginseng concentrate; Stirring the dried raw materials in an agitator; It is characterized in that it is manufactured by including; compressing and molding the stirred raw materials into tablets.
따라서 발명은 육수 레시피를 작은 정제형태로 제조하여 유통이 편리하며 조리시에도 정제를 조리용기안에 일정한 숫자만큼 투입하면 되므로 간편하고 맛조절이 용이하며 맛이 좋으며, 첨가된 인삼의 맛과 향이 음식의 잡내를 줄이는 현저한 효과가 있다.Therefore, the invention manufactures the broth recipe in the form of small tablets, which is convenient for distribution, and even during cooking, it is simple, easy to control the taste, and tastes good because a certain number of tablets are put into the cooking container. It has a remarkable effect on reducing weeds.
도 1은 본발명의 인삼 된장 고체 육수 제조방법 공정도
도 2는 본발명의 제조방법에 의해 제조된 육수 한알 사진1 is a process diagram of the ginseng miso solid broth manufacturing method of the present invention
Figure 2 is a photograph of one grain of broth produced by the manufacturing method of the present invention
본발명은 된장을 포함하는 분쇄된 원료들에 인삼농축액을 분사하면서 교반기에서 혼합하고 과립화하여 해물맛 인삼 된장 고체 육수 또는 야채맛 인삼 된장 고체 육수를 제조하는 것을 특징으로 한다.The present invention is characterized by preparing seafood-flavored ginseng miso solid broth or vegetable-flavored ginseng miso solid broth by mixing and granulating in an agitator while spraying ginseng concentrate on pulverized raw materials including doenjang.
또한, 상기 해물맛 인삼 된장 고체 육수는 된장을 건조하여 건된장을 제조하는 건조단계; 건된장, 건새우, 건멸치, 건홍합, 건다시마, 건무우, 건마늘을 분쇄하는 단계; 인삼농축액이 분사된 분쇄된 원료들을 건조하는 단계; 교반기에서 건조된 원료들을 교반하는 단계; 교반된 원료들을 압축 및 성형하여 타정하는 단계;를 포함하여 제조되는 것을 특징으로 한다.In addition, the seafood-flavored ginseng doenjang solid broth is dried to produce dried doenjang; Grinding dried soybean paste, dried shrimp, dried anchovies, dried mussels, dried kelp, dried radish, and dried garlic; Drying the pulverized raw materials sprayed with ginseng concentrate; Stirring the dried raw materials in an agitator; It is characterized in that it is manufactured by including; compressing and molding the stirred raw materials into tablets.
또한, 상기 야채맛 인삼 된장 고체 육수는 된장을 건조하여 건된장을 제조하는 건조단계; 건된장, 건마늘, 건표고버섯가루, 건다시마, 건무우, 건야채 가루를 분쇄하는 단계; 인삼농축액이 분사된 분쇄된 원료들을 건조하는 단계; 교반기에서 건조된 원료들을 교반하는 단계; 교반된 원료들을 압축 및 성형하여 타정하는 단계;를 포함하여 제조되는 것을 특징으로 한다.In addition, the vegetable-flavored ginseng doenjang solid broth is dried to produce dried doenjang; Grinding dried soybean paste, dried garlic, dried shiitake mushroom powder, dried kelp, dried radish, and dried vegetable powder; Drying the pulverized raw materials sprayed with ginseng concentrate; Stirring the dried raw materials in an agitator; It is characterized in that it is manufactured by including; compressing and molding the stirred raw materials into tablets.
또한, 상기 육수는 해물맛 인삼 된장 육수인 것으로, 건된장, 건새우, 건멸치, 건홍합, 건다시마, 건무우, 건마늘 가루, 10중량% 인삼농축액을 포함하여 제조되는 것을 특징으로 한다.In addition, the broth is seafood-flavored ginseng soybean paste broth, characterized in that it is prepared by including dried soybean paste, dried shrimp, dried anchovies, dried mussels, dried kelp, dried radish, dried garlic powder, and 10% by weight ginseng concentrate.
또한, 상기 육수는 야채맛 인삼 된장 육수인 것으로, 건된장, 건마늘, 건표고버섯가루, 건다시마, 건무우, 건야채 가루, 10중량% 인삼농축액을 포함하여 제조되는 것을 특징으로 한다.In addition, the broth is a vegetable-flavored ginseng doenjang broth, characterized in that it is prepared by including dried doenjang, dried garlic, dried shiitake mushroom powder, dried kelp, dried radish, dried vegetable powder, and 10% by weight ginseng concentrate.
본발명을 첨부도면에 의해 상세히 설명하면 다음과 같다.The present invention will be described in detail with reference to the accompanying drawings.
도 1은 본발명의 인삼 된장 고체 육수 제조방법 공정도, 도 2는 본발명의 제조방법에 의해 제조된 육수 한알 사진이다.1 is a process diagram of the ginseng doenjang solid broth manufacturing method of the present invention, and FIG. 2 is a photograph of one grain of broth prepared by the manufacturing method of the present invention.
본 발명의 인삼농축액을 제조하는 방법을 좀더 자세히 설명하면, 먼저 인삼엑기스를 제조하는데, 인삼을 물로 세척한 다음, 인삼의 동체와 지근을 2~4㎝, 세근은 4~6㎝ 내외로 절단한다.To explain the method for producing the ginseng concentrate of the present invention in more detail, first, ginseng extract is prepared, ginseng is washed with water, and then the trunk and slow roots of ginseng are cut into 2 to 4 cm, and the thin roots to 4 to 6 cm. .
상기 절단된 인삼의 수분을 제거하는 건조단계를 거친다.A drying step is performed to remove moisture from the cut ginseng.
이러한 건조는 그늘진 곳에 인삼을 소정시간 보관함으로써 수행된다.This drying is performed by storing ginseng in a shady place for a predetermined time.
상기 건조된 인삼에 10~20배의 정제수를 첨가하여 60℃ 이하의 온도에서 46~50시간 중탕한다.10 to 20 times as much purified water is added to the dried ginseng and heated in hot water for 46 to 50 hours at a temperature of 60 ° C or lower.
상기 인삼중탕액을 여과하여 인삼엑기스를 제조한다..The ginseng bath is filtered to prepare ginseng extract.
그리고, 인삼농축액을 제조하는 방법은 인삼을 물로 세척한 다음, 인삼의 동체와 지근을 2~4㎝, 세근은 4~6㎝ 내외로 절단한다.In addition, in the method of manufacturing ginseng concentrate, ginseng is washed with water, and then the trunk and slow roots of ginseng are cut into 2 to 4 cm, and the thin roots are cut into 4 to 6 cm.
상기 절단된 인삼에 10~20배의 정제수를 첨가하여 90℃ ~ 120℃에서 10~14시간 끓인다.10 to 20 times as much purified water is added to the cut ginseng and boiled at 90 ° C to 120 ° C for 10 to 14 hours.
상기 끓인 인삼액을 10~14시간 상온에 방치하여 숙성시킨다.The boiled ginseng liquid is left at room temperature for 10 to 14 hours to mature.
상기 숙성된 인삼액을 여과한다.The aged ginseng liquid is filtered.
이전에 제조한 인삼엑기스와 여과된 인삼액을 합하여 90℃ ~ 120℃에서 10~14시간 끓인다.Combine the previously prepared ginseng extract and filtered ginseng liquid and boil at 90 ° C to 120 ° C for 10 to 14 hours.
이 때, 상기 끓인 인삼엑기스와 여과인삼액의 수분이 날아가며 1/3로 줄어들 때까지 계속 저어주면서 끓여 농도가 걸쭉해지고 거품이 생기면 가열을 중단하고 10~14시간 상온에서 방치하고 숙성하여 인삼농축액을 완성한다.At this time, the boiled ginseng extract and the filtered ginseng solution are boiled with constant stirring until the water evaporates and is reduced to 1/3, and when the concentration becomes thick and bubbles form, stop heating, leave at room temperature for 10 to 14 hours, and mature the ginseng concentrate. complete the
상기 인삼농축액 1중량부에 물 9중량부를 투입하여 10중량% 인삼농축액을 제조한다.9 parts by weight of water is added to 1 part by weight of the ginseng concentrate to prepare a 10% by weight ginseng concentrate.
본발명은 원료로 된장을 사용하되, 주로 재래식으로 발효되어 제조되는 재래식 된장들을 원료로 사용한다. The present invention uses soybean paste as a raw material, but mainly uses conventional soybean paste produced by conventional fermentation as a raw material.
그리고 상기 재래식 된장을 건조온도가 58 ~ 62C°에서 8시간 건조한다.And the conventional doenjang is dried at a drying temperature of 58 ~ 62 C ° for 8 hours.
최적온도는 60C°이다.The optimum temperature is 60C°.
그리고 건조된 된장의 전체 수분함량이 10중량%이상일 경우 재건조한다.And when the total moisture content of the dried soybean paste is 10% by weight or more, it is reconstituted.
이때 재건조 온도는 동일온도이다.At this time, the reconstitution temperature is the same temperature.
해물맛 인삼 된장 고체 육수 제조방법은 건된장, 건새우, 건멸치, 건홍합, 건다시마, 건무우, 건마늘은 분쇄하여 사용하며 160메시의 것을 사용한다. In the seafood flavor ginseng doenjang solid broth manufacturing method, dried soybean paste, dried shrimp, dried anchovies, dried mussels, dried kelp, dried radish, and dried garlic are ground and used, and 160 mesh is used.
그리고 소금, 포도당 및 설탕을 추가한다.Then add salt, glucose and sugar.
혼합비율은 건된장 20중량부에 대하여, 건멸치 8 ~ 12중량부, 건새우 8 ~ 12, 건홍합 3~ 6, 건다시마 8 ~ 12, 건무우 8 ~ 12, 건마늘 8 ~ 12, 소금 8 ~ 12, 포도당 8 ~ 12, 설탕 3~ 6중량부로 혼합할 때 10중량% 인삼농축액 8~12중량부를 분사하면서 교반기에서 혼합하여 과립화한다.The mixing ratio is 20 parts by weight of dried soybean paste, 8 to 12 parts by weight of dried anchovies, 8 to 12 parts by weight of dried shrimp, 3 to 6 dried mussels, 8 to 12 dried kelp, 8 to 12 dried radish, 8 to 12 dried garlic, 8 to salt 12, 8 to 12 glucose, and 3 to 6 parts by weight of sugar are mixed in a stirrer and granulated while spraying 8 to 12 parts by weight of 10% by weight ginseng concentrate.
분쇄된 원료들이 교반기에서 혼합될 때 10중량% 인삼농축액은 과립화되는 과정에서 결합제(Binders)의 역할을 한다.When the pulverized raw materials are mixed in an agitator, 10% by weight ginseng concentrate serves as a binder in the granulation process.
최적 혼합비율은 건된장 20중량부에 대하여, 건멸치 10중량부, 건새우 10, 건홍합 5, 건다시마 10, 건무우 10, 건마늘 10, 소금 10, 포도당 10, 설탕 5중량부로 혼합할 때 10중량% 인삼농축액 10중량부를 분사하면서 교반기에서 혼합하여 과립화한다.The optimal mixing ratio is 10 parts by weight of dried anchovies, 10 parts by weight of dried shrimp, 5 parts by weight of dried mussels, 10 parts by weight of dried kelp, 10 parts by weight of dried radishes, 10 parts by weight of dried garlic, 10 parts by weight of salt, 10 parts by weight of glucose, and 5 parts by weight of sugar with respect to 20 parts by weight of dried soybean paste. Weight % While spraying 10 parts by weight of ginseng concentrate, mix in an agitator and granulate.
분사된 10중량% 인삼농축액이 포함된 원료들을 전체 수분함량이 10중량%이하로 건조한다.The raw materials containing the sprayed 10% by weight ginseng concentrate are dried to a total moisture content of 10% by weight or less.
건조된 원료들은 필요에 따라 다시 분쇄할 수 있으며, 교반기에서 건조된 원료들을 교반한다.The dried raw materials can be pulverized again if necessary, and the dried raw materials are stirred in a stirrer.
그리고 관용의 타정기에 교반된 원료들을 압축 및 성형하여 타정한다. Then, the raw materials stirred in a conventional tablet press are compressed and molded into tablets.
타정은 3g단위로 직육면체의 정제형태가 된다.Compression is in the form of rectangular parallelepiped tablets in units of 3g.
본발명의 해물맛 인삼 된장 고체 육수 제조방법은 인삼을 수세(세척)하는 단계; 수세한 인삼을 절단하는 단계; 절단한 인삼에 10~20배의 정제수를 첨가하여 90℃ ~ 120℃에서 10~14시간 끓이는 단계; 상기 끓인 인삼액을 10~14시간 상온에 방치하여 숙성시키는 단계; 상기 숙성된 인삼액을 여과하는 단계; 이전에 제조된 인삼엑기스와 여과된 인삼액을 합하여 90℃ ~ 120℃에서 10~14시간 끓이는 단계; 농도가 걸쭉해지고 거품이 생길 때까지 저어주면서 끓이는 단계; 10~14시간 상온에 방치하여 숙성시켜 인삼농축액을 제조하는 단계; 인삼농축액 1중량부에 물 9중량부를 투입하여 인삼농축액을 제조하는 단계; 된장을 건조하는 건조단계; 건된장, 건새우, 건멸치, 건홍합, 건다시마, 건무우, 건마늘을 분쇄하는 단계; 10중량% 인삼농축액이 분사된 분쇄된 원료를 건조하는 단계; 교반기에서 건조된 원료들을 교반하는 단계; 교반된 원료들을 압축 및 성형하여 타정하는 단계;를 포함하는 것을 특징으로 한다.The method for preparing seafood-flavored ginseng miso solid broth of the present invention includes the steps of washing (washing) ginseng; Cutting washed ginseng; Adding 10 to 20 times as much purified water to cut ginseng and boiling it at 90 ° C to 120 ° C for 10 to 14 hours; Aging the boiled ginseng liquid by leaving it at room temperature for 10 to 14 hours; Filtering the aged ginseng liquid; Combining previously prepared ginseng extract and filtered ginseng liquid and boiling at 90 ° C to 120 ° C for 10 to 14 hours; Boiling while stirring until the consistency thickens and foams; Preparing ginseng concentrate by aging by leaving it at room temperature for 10 to 14 hours; Preparing a ginseng concentrate by adding 9 parts by weight of water to 1 part by weight of the ginseng concentrate; A drying step of drying soybean paste; Grinding dried soybean paste, dried shrimp, dried anchovies, dried mussels, dried kelp, dried radish, and dried garlic; Drying the pulverized raw material sprayed with 10% by weight ginseng concentrate; Stirring the dried raw materials in an agitator; It is characterized by including; compressing and shaping the stirred raw materials into tablets.
상기 원료들은 소금, 포도당, 설탕을 더 포함하는 것을 특징으로 한다.The raw materials are characterized in that they further contain salt, glucose, and sugar.
다른 실시례로서, 야채맛 인삼 된장 고체 육수 한알 레시피는As another example, the vegetable-flavored ginseng miso solid broth recipe is
건된장, 건마늘, 건표고버섯가루, 건다시마, 건무우, 건야채 가루와, 포도당, 설탕을 혼합할 때 10중량% 인삼농축액 10중량부를 분사하여 사용한다.When mixing dried soybean paste, dried garlic, dried shiitake mushroom powder, dried kelp, dried radish, dried vegetable powder, glucose, and sugar, 10 parts by weight of 10% by weight ginseng concentrate is sprayed and used.
분사된 10중량% 인삼농축액이 포함된 원료들을 전체 수분함량이 10중량%이하로 건조한다.The raw materials containing the sprayed 10% by weight ginseng concentrate are dried to a total moisture content of 10% by weight or less.
건조된 원료들은 필요에 따라 다시 분쇄할 수 있으며, 상기 건조된 원료들을 교반하여 타정기에 건조된 원료들을 압축 및 성형하여 3g 단위로 직육면체 형상으로 타정한다.The dried raw materials can be pulverized again if necessary, and the dried raw materials are compressed and molded in a tableting machine by stirring the dried raw materials to be tableted into a rectangular parallelepiped shape in units of 3 g.
상기 원료들은 소금, 포도당, 설탕을 더 포함하는 것을 특징으로 한다.The raw materials are characterized in that they further contain salt, glucose, and sugar.
혼합비율은 건된장 20중량부에 대하여, 건마늘 8 ~ 12, 건표고버섯가루 8 ~ 12, 건다시마 8 ~ 12, 건무우 8 ~ 12, 소금 13 ~ 17, 건야채 가루 8 ~ 12와, 포도당 8 ~ 12, 설탕 3 ~ 6중량부로 혼합할 때 10중량% 인삼농축액 8~12중량부를 분사하면서 교반기에서 혼합하여 과립화한다. The mixing ratio is based on 20 parts by weight of dried soybean paste, 8 to 12 dried garlic, 8 to 12 dried shiitake mushroom powder, 8 to 12 dried kelp, 8 to 12 dried radish, 13 to 17 salt, 8 to 12 dried vegetable powder, When 8 to 12 parts by weight of glucose and 3 to 6 parts by weight of sugar are mixed, 8 to 12 parts by weight of 10% ginseng concentrate is sprayed and mixed in a stirrer to granulate.
최적 혼합비율은 건된장 20중량부에 대하여, 건마늘 10, 건표고버섯가루 10, 건다시마 10, 건무우 10, 소금 15, 건야채 가루 10와, 포도당 10, 설탕 5중량부로 혼합할 때 10중량% 인삼농축액 10중량부를 분사하면서 교반기에서 혼합하여 과립화한다.The optimal mixing ratio is 10 parts by weight of dried soybean paste, 10 parts by weight of dried garlic, 10 parts by weight of dried shiitake mushroom powder, 10 dried kelp, 10 dried radish, 15 salt, 10 parts of dried vegetable powder, 10 glucose, and 5 parts by weight of sugar. Weight % While spraying 10 parts by weight of ginseng concentrate, mix in an agitator and granulate.
건 야채가루는 양파 등을 사용하며 고춧가루는 청양고추를 사용한다.Dried vegetable powder uses onions, etc., and red pepper powder uses Cheongyang pepper.
또 다른 실시례로서 상기 해물맛 또는 야채맛 인삼 된장 육수 한알 제조는 가루상태에서 볶아서 제조할 수 있는 것으로, 이때 야채맛 인삼 된장 육수 한알 제조방법은 설탕과 포도당은 빼고 10중량% 인삼농축액 8~12중량부를 분사한 다음, 원료들을 혼합후 볶으며 볶는 온도는 200℃이다. 이후 관용의 타정기에 볶은 원료들을 압축 및 성형하여 타정한다. As another embodiment, the preparation of one grain of seafood or vegetable-flavored ginseng miso broth can be prepared by roasting in a powder state. After spraying the weight part, the raw materials are mixed and then roasted, and the roasting temperature is 200 ° C. Then, the roasted raw materials are compressed and molded into tablets in a conventional tableting machine.
타정은 3g단위로 직육면체의 정제형태가 된다. Compression is in the form of rectangular parallelepiped tablets in units of 3g.
그러므로 해물맛 인삼 된장 육수 한알 혼합비율은 건된장 20중량부에 대하여, 건멸치 8 ~ 12중량부, 건새우 8 ~ 12, 건홍합 3~ 6, 건다시마 8 ~ 12, 건무우 8 ~ 12, 건마늘 8 ~ 12, 소금 8 ~ 12, 10중량% 인삼농축액 8~12중량부가 된다. Therefore, the mixing ratio of one grain of seafood flavor ginseng soybean paste broth is 20 parts by weight of dried soybean paste, 8 to 12 parts by weight of dried anchovies, 8 to 12 parts by weight of dried shrimp, 3 to 6 dried mussels, 8 to 12 dried kelp, 8 to 12 dried radishes, and dried garlic 8 to 12, salt 8 to 12, 10% by weight ginseng concentrate 8 to 12 parts by weight.
따라서 본발명은 육수 레시피를 작은 정제형태로 제조하여 유통이 편리하며 조리시에도 정제를 조리용기안에 일정한 숫자만큼 투입하면 되므로 간편하고 맛조절이 용이하며 맛이 좋으며, 첨가된 인삼의 맛과 향이 음식의 잡내를 줄이는 현저한 효과가 있다.Therefore, the present invention manufactures the broth recipe in the form of small tablets, so distribution is convenient, and even when cooking, just insert a certain number of tablets into the cooking container. has a remarkable effect on reducing the odor of
Claims (3)
상기 야채맛 인삼 된장 고체 육수는 된장을 건조하여 건된장을 제조하는 건조단계;
건된장, 건마늘, 건표고버섯가루, 건다시마, 건무우, 건야채 가루를 분쇄하는 단계;
인삼농축액이 분사된 분쇄된 원료들을 건조하는 단계;
교반기에서 건조된 원료들을 교반하는 단계;
교반된 원료들을 압축 및 성형하여 타정하는 단계;를 포함하여 제조되는 인삼 된장 고체 육수 제조방법에 있어서,
상기 인삼농축액을 제조하는 방법은, 먼저 인삼엑기스를 제조하는 것으로, 인삼을 물로 세척한 다음, 인삼의 동체와 지근을 2~4㎝, 세근은 4~6㎝ 내외로 절단한 후
상기 절단된 인삼의 수분을 제거하는 건조단계를 거친후,
상기 건조된 인삼에 10~20배의 정제수를 첨가하여 60℃ 이하의 온도에서 46~50시간 중탕한 후,
상기 인삼중탕액을 여과하여 인삼엑기스를 제조하는 것이며,
상기 인삼엑기스에 의해 인삼농축액을 제조하는 방법은 인삼을 물로 세척한 다음, 인삼의 동체와 지근을 2~4㎝, 세근은 4~6㎝ 내외로 절단한 후,
상기 절단된 인삼에 10~20배의 정제수를 첨가하여 90℃ ~ 120℃에서 10~14시간 끓인후,
상기 끓인 인삼액을 10~14시간 상온에 방치하여 숙성시킨 후,
상기 숙성된 인삼액을 여과하며, 상기
먼저 제조된 인삼엑기스와 상기 여과된 인삼액을 합하여 90℃ ~ 120℃에서 10~14시간 끓인후, 10~14시간 상온에서 방치하고 숙성하여 인삼농축액을 제조하되, 상기 인삼농축액 1중량부에 물 9중량부를 투입하여 10중량% 인삼농축액을 완성하는 것이며,
원료로 사용되는 된장은 건조온도가 58 ~ 62C°에서 8시간 건조하는 것으로, 건된장 20중량부에 대하여, 건마늘 8 ~ 12, 건표고버섯가루 8 ~ 12, 건다시마 8 ~ 12, 건무우 8 ~ 12, 소금 13 ~ 17, 건야채 가루 8 ~ 12와, 포도당 8 ~ 12, 설탕 3 ~ 6중량부, 인삼농축액 8~12중량부인 것을 특징으로 하는 인삼 된장 고체 육수 제조방법While spraying ginseng concentrate on pulverized raw materials including doenjang, they are mixed and granulated in an agitator to prepare vegetable-flavored ginseng doenjang solid broth.
The vegetable-flavored ginseng soybean paste solid broth is dried to produce dried soybean paste;
Grinding dried soybean paste, dried garlic, dried shiitake mushroom powder, dried kelp, dried radish, and dried vegetable powder;
Drying the pulverized raw materials sprayed with ginseng concentrate;
Stirring the dried raw materials in an agitator;
In the ginseng miso solid broth manufacturing method, including the step of compressing and molding the stirred raw materials into tablets,
The method for producing the ginseng concentrate is to first prepare ginseng extract, wash ginseng with water, and then cut the trunk and slow roots of ginseng into 2 to 4 cm and the thin roots to around 4 to 6 cm.
After going through a drying step of removing moisture from the cut ginseng,
After adding 10 to 20 times more purified water to the dried ginseng and bathing it in hot water for 46 to 50 hours at a temperature of 60 ° C or lower,
The ginseng bath is filtered to produce ginseng extract,
In the method for producing ginseng concentrate using the ginseng extract, ginseng is washed with water, and then the trunk and slow roots of ginseng are cut into 2 to 4 cm, and the thin roots are cut into 4 to 6 cm.
After adding 10 to 20 times more purified water to the cut ginseng and boiling it at 90 ° C to 120 ° C for 10 to 14 hours,
After aging the boiled ginseng liquid by leaving it at room temperature for 10 to 14 hours,
The aged ginseng liquid is filtered, and the
First, the prepared ginseng extract and the filtered ginseng liquid were boiled at 90 ° C to 120 ° C for 10 to 14 hours, left at room temperature for 10 to 14 hours, and then aged to prepare a ginseng concentrate. 9 parts by weight is added to complete a 10% by weight ginseng concentrate,
Doenjang used as a raw material is dried for 8 hours at a drying temperature of 58 ~ 62C°. Based on 20 parts by weight of dried doenjang, 8 ~ 12 dried garlic, 8 ~ 12 dried shiitake mushroom powder, 8 ~ 12 dried kelp, dried radish Ginseng miso solid broth manufacturing method, characterized in that 8 to 12, salt 13 to 17, dried vegetable powder 8 to 12, glucose 8 to 12, sugar 3 to 6 parts by weight, ginseng concentrate 8 to 12 parts by weight
상기 해물맛 인삼 된장 고체 육수 제조방법은 인삼을 수세하는 단계; 수세한 인삼을 절단하는 단계; 절단한 인삼에 10~20배의 정제수를 첨가하여 90℃ ~ 120℃에서 10~14시간 끓이는 단계; 상기 끓인 인삼액을 10~14시간 상온에 방치하여 숙성시키는 단계; 상기 숙성된 인삼액을 여과하는 단계; 인삼엑기스와 여과된 인삼액을 합하여 90℃ ~ 120℃에서 10~14시간 끓이는 단계; 저어주면서 끓이는 단계; 10~14시간 상온에 방치하여 숙성시켜 인삼농축액을 제조하는 단계; 인삼농축액 1중량부에 물 9중량부를 투입하여 인삼농축액을 제조하는 단계;
된장을 건조하는 건조단계; 건된장, 건새우, 건멸치, 건홍합, 건다시마, 건무우, 건마늘을 분쇄하는 단계; 인삼농축액이 분사된 분쇄된 원료를 건조하는 단계; 교반기에서 건조된 원료들을 교반하는 단계; 교반된 원료들을 압축 및 성형하여 타정하는 단계;를 포함하는 것이되,
상기 인삼농축액을 제조하는 방법은, 먼저 인삼엑기스를 제조하는 것으로, 인삼을 물로 세척한 다음, 인삼의 동체와 지근을 2~4㎝, 세근은 4~6㎝ 내외로 절단한 후
상기 절단된 인삼의 수분을 제거하는 건조단계를 거친후,
상기 건조된 인삼에 10~20배의 정제수를 첨가하여 60℃ 이하의 온도에서 46~50시간 중탕한 후,
상기 인삼중탕액을 여과하여 인삼엑기스를 제조하는 것이며, 상기 인삼엑기스에 의해 인삼농축액을 제조하는 방법은 인삼을 물로 세척한 다음, 인삼의 동체와 지근을 2~4㎝, 세근은 4~6㎝ 내외로 절단한 후,
상기 절단된 인삼에 10~20배의 정제수를 첨가하여 90℃ ~ 120℃에서 10~14시간 끓인후,
상기 끓인 인삼액을 10~14시간 상온에 방치하여 숙성시킨 후,
상기 숙성된 인삼액을 여과하며, 상기 먼저 제조된 인삼엑기스와 상기 여과된 인삼액을 합하여 90℃ ~ 120℃에서 10~14시간 끓인후, 10~14시간 상온에서 방치하고 숙성하여 인삼농축액을 제조하되, 상기 인삼농축액 1중량부에 물 9중량부를 투입하여 인삼농축액을 완성하는 것으로,
상기 해물맛 인삼 된장 고체 육수 제조방법의 원료혼합비율은 건된장 20중량부에 대하여, 건멸치 8 ~ 12중량부, 건새우 8 ~ 12, 건홍합 3~ 6, 건다시마 8 ~ 12, 건무우 8 ~ 12, 건마늘 8 ~ 12, 소금 8 ~ 12, 10중량% 인삼농축액 8~12중량부인 것을 특징으로 하는 인삼 된장 고체 육수 제조방법To prepare seafood-flavored ginseng miso solid broth by spraying ginseng concentrate on pulverized raw materials including doenjang, mixing and granulating in an agitator,
The seafood-flavored ginseng doenjang solid broth manufacturing method includes washing ginseng with water; Cutting washed ginseng; Adding 10 to 20 times as much purified water to cut ginseng and boiling it at 90 ° C to 120 ° C for 10 to 14 hours; Aging the boiled ginseng liquid by leaving it at room temperature for 10 to 14 hours; Filtering the aged ginseng liquid; Combining ginseng extract and filtered ginseng liquid and boiling at 90 ° C to 120 ° C for 10 to 14 hours; Boiling while stirring; Preparing ginseng concentrate by aging by leaving it at room temperature for 10 to 14 hours; Preparing a ginseng concentrate by adding 9 parts by weight of water to 1 part by weight of the ginseng concentrate;
A drying step of drying soybean paste; Grinding dried soybean paste, dried shrimp, dried anchovies, dried mussels, dried kelp, dried radish, and dried garlic; Drying the pulverized raw material sprayed with ginseng concentrate; Stirring the dried raw materials in an agitator; Compressing and shaping the stirred raw materials into tablets; including,
The method for producing the ginseng concentrate is to first prepare ginseng extract, wash ginseng with water, and then cut the trunk and slow roots of ginseng into 2 to 4 cm and the thin roots to around 4 to 6 cm.
After going through a drying step of removing moisture from the cut ginseng,
After adding 10 to 20 times more purified water to the dried ginseng and bathing it in hot water for 46 to 50 hours at a temperature of 60 ° C or lower,
Ginseng extract is prepared by filtering the ginseng double decoction, and in the method of preparing ginseng concentrate by using the ginseng extract, ginseng is washed with water, and then the trunk and slow roots of ginseng are 2 to 4 cm apart and the thin roots are 4 to 6 cm. After cutting in and out,
After adding 10 to 20 times more purified water to the cut ginseng and boiling it at 90 ° C to 120 ° C for 10 to 14 hours,
After aging the boiled ginseng liquid by leaving it at room temperature for 10 to 14 hours,
The aged ginseng liquid is filtered, and the previously prepared ginseng extract and the filtered ginseng liquid are combined, boiled at 90 ° C to 120 ° C for 10 to 14 hours, left at room temperature for 10 to 14 hours, and aged to prepare ginseng concentrate. However, by adding 9 parts by weight of water to 1 part by weight of the ginseng concentrate to complete the ginseng concentrate,
The raw material mixing ratio of the seafood flavor ginseng doenjang solid broth manufacturing method is 8 to 12 parts by weight of dried anchovies, 8 to 12 parts by weight of dried shrimp, 3 to 6 dried mussels, 8 to 12 dried kelp, 8 to 12 dried radishes, based on 20 parts by weight of dried doenjang. 12, dry garlic 8 ~ 12, salt 8 ~ 12, ginseng miso solid broth manufacturing method characterized in that 8 ~ 12 parts by weight of 10% by weight ginseng concentrate
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| KR20160017846A (en) * | 2014-08-06 | 2016-02-17 | 김덕민 | Soybean paste soup manufacturing method |
| KR20160142106A (en) * | 2015-06-02 | 2016-12-12 | 주식회사 삼양사 | Sweetening composition with regular ratio of components and preparation method thereof |
| KR102320786B1 (en) * | 2021-01-11 | 2021-11-02 | 배득호 | Method for manufacturing solid miso broth |
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| KR20160017846A (en) * | 2014-08-06 | 2016-02-17 | 김덕민 | Soybean paste soup manufacturing method |
| KR20160142106A (en) * | 2015-06-02 | 2016-12-12 | 주식회사 삼양사 | Sweetening composition with regular ratio of components and preparation method thereof |
| KR102320786B1 (en) * | 2021-01-11 | 2021-11-02 | 배득호 | Method for manufacturing solid miso broth |
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