KR20000000335A - A making method of rice-bran and chaff paste - Google Patents
A making method of rice-bran and chaff paste Download PDFInfo
- Publication number
- KR20000000335A KR20000000335A KR1019990044323A KR19990044323A KR20000000335A KR 20000000335 A KR20000000335 A KR 20000000335A KR 1019990044323 A KR1019990044323 A KR 1019990044323A KR 19990044323 A KR19990044323 A KR 19990044323A KR 20000000335 A KR20000000335 A KR 20000000335A
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- rice
- powder
- barley
- meju
- wheat
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- 238000000034 method Methods 0.000 title claims 2
- 239000000843 powder Substances 0.000 claims abstract description 18
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 17
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 17
- 235000009566 rice Nutrition 0.000 claims abstract description 17
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 6
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 3
- 244000098338 Triticum aestivum Species 0.000 claims abstract 2
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 239000001728 capsicum frutescens Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 244000062793 Sorghum vulgare Species 0.000 claims description 2
- 230000032683 aging Effects 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims description 2
- 235000019713 millet Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000013379 molasses Nutrition 0.000 claims 1
- 240000006394 Sorghum bicolor Species 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 238000005406 washing Methods 0.000 abstract description 3
- 235000000884 Oryzopsis hymenoides Nutrition 0.000 abstract 1
- 235000007195 Pennisetum typhoides Nutrition 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 235000007230 Sorghum bicolor Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 230000005070 ripening Effects 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 7
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 6
- 244000294411 Mirabilis expansa Species 0.000 description 4
- 235000015429 Mirabilis expansa Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000013536 miso Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000009849 Cucumis sativus Nutrition 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 235000005686 eating Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000013011 mating Effects 0.000 description 2
- 235000012046 side dish Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019997 soju Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
-
- 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
- A23V2300/31—Mechanical treatment
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 벼나 보리의 껍질인 등겨를 주원료로 하여 제조하는 특유의 풍미와 향을 가지는 등겨장을 제조함에 있어, 등겨를 사용하지 않고 밀, 보리, 콩 등의 재료를 이용하여 종래의 등겨장과 같은 맛을 내는 등겨장의 제조방법에 관한 발명이다.The present invention is to prepare an isoljang having a distinctive flavor and aroma produced by using the bran of the bark of rice or barley as the main raw material, using conventional materials such as wheat, barley, soybeans without using the bran The invention relates to a method for producing the same flavor with the same taste.
일반적으로 우리의 식단에 필수적인 된장은 콩을 분쇄, 증숙하여 일정크기의 메주로 만들고 이를 통풍이 잘되는 곳에 방치시켜 발효시킨 다음 숙성하여 만들게 되고 양념장인 막장의 경우에는 된장에 고추장 등을 혼합하여 제조하게 되는 것으로 이러한 재래식 된장이나 막장 등은 물에 풀어 된장국이나 찌개 등으로 만들거나 또는 오이, 고추 등을 찍어 먹는 없어서는 안될 기초식품중의 하나로서 임은 주지의 사실이다.In general, doenjang, which is essential to our diet, is made by crushing and steaming soybeans to a certain size of meju, leaving them in a well-ventilated place, fermenting them, then fermenting them. It is well known that such traditional miso or makjang is one of the essential foods that are made by dissolving it in water and making it with miso soup or stew, or eating dipping cucumbers and peppers.
그러나 이와같은 된장이나 막장은 전기한 바와 같이 국이나 찌개 등으로 끓여 먹거나 또는 고추, 오이등을 찍어 먹는 방법으로 용도가 한정되고 염분으로 인해 된장이나 막장 자체를 반찬으로 먹을 수 없는 등 음식의 기본 주원료로만 사용되었다.However, such miso or makjang is limited to the way of eating it by boiling it with soup or stew, or dipping red peppers, cucumbers, and so on. It was used only.
반면에 일부지방에서 벼나 보리껍질인 등겨를 이용하여 만들어 먹는 등겨장은 종래의 된장 등과 같이 짜지 않고 장 자체를 반찬으로 먹을 수 있어 음식의 기초식품은 물론 반찬으로도 매우 맛이 있게 먹을 수 있는 점에서 이 맛을 아는 사람들은 이를 많이 선호하고 있으며 특히 절음식으로서 매우 인기를 끌고 있는 식품으로 알려져 있으나 근래에 와서는 등겨의 수급이 원활하지 못하여 등겨장이 그 자취를 감추고 있는 실정이다.On the other hand, in some parts of the region, the rice is made with rice or barley bran, so it can be eaten as a side dish without being salty like traditional miso, so it can be eaten not only as a basic food but also as a side dish. People who know this taste prefer it, and it is known as a food that is very popular especially as a savory food. However, in recent years, the supply of the bran is not smooth, and the condition is disappearing.
본 발명의 목적은 등겨장을 제조함에 있어 전래되고 있는 바와 같이 벼나 보리의 등겨를 주원료로 사용하지 않고 이를 대용할 수 있는 밀, 보리, 콩을 주원료로 하여 등겨장을 대량으로 제조하여 공급하는 데 있다.It is an object of the present invention to manufacture and supply large quantities of jangjangjang using wheat, barley and soybeans as the main raw materials, which are substituted for rice or barley bran as the main raw materials, as conventionally known in the manufacture of the jangjangjang. have.
본 발명은 이와같은 목적을 달성하기 위하여 껍질을 벗기지 않은 밀과 보리 및 콩을 주원료로 하여 이를 메주로 만든 다음 세척하고 분쇄하여 여기에 보리쌀, 찹쌀, 수수를 매우 미분으로 분쇄한 첨가물을 적정비율로 혼합하여 간을 맞춘 후 숙성하여 등겨로 제조한 것과 동일한 등겨장을 제조하는 방법을 제공하는 데 그 특징이 있다.In order to achieve the above object, the present invention uses unshelled wheat, barley and soybean as main ingredients to make meju, then washes and pulverizes the mixture of barley rice, glutinous rice, and sorghum into very fine powder at an appropriate ratio. It is characterized by providing a method for producing the same jangjang prepared by bran after mating the liver.
이하 본 발명을 실시예에 의거 상술하면 다음과 같다.Hereinafter, the present invention will be described in detail with reference to Examples.
껍질을 벗기지 않은 밀과 보리 및 콩을 10:10:1의 비율로 혼합하여 세척하고 조분쇄하여 이를 물반죽 상태로 증숙한 다음 약 주먹 두개 정도 크기의 메주로 만들어 통풍이 잘되는 곳에서 약 30일 정도 건조시킴과 동시에 발효시키고 발효가 끝난 메주를 세척한 후 미분으로 분쇄하여 메주가루를 제조하고,Unshelled wheat, barley and soybeans are mixed at a ratio of 10: 10: 1, washed, crushed and steamed into water kneading, and then made into mejus of about two fists. Drying and fermentation at the same time, and wash the meju after fermentation, and then pulverized into fine powder to prepare meju powder,
질금을 짠 물에 미분으로 분쇄한 보리쌀, 찹쌀, 수수가루를 혼합하여 이를 엿기름으로 따뜻한 온도에서 삭히고 가열시켜 조려 질금물을 제조한 다음 메주가루와 질금물을 혼합하여 적정량의 소금과 고추가루로서 간을 맞추고 약 3∼5일 동안 숙성하게 되면 등겨장을 얻게 되는 것이다.Barley rice, glutinous rice, and millet flour pulverized with finely squeezed water, mixed with malt, heated at a warm temperature, and then boiled to prepare a squeezed sorghum, then mixed with meju and sorghum powder as appropriate salt and red pepper powder. After about three to five days of mating to get the isopjang will be.
이와같이 된 본 발명은 밀, 보리, 콩을 껍질을 벗기지 않은 채로 혼합하여 세척하고 조분쇄하여 증숙하고 이를 메주로 만들어서 발효시키게 되면 메주는 수분이 증발되어 건조되면서 발효가 되는 데 상기 밀과 보리 및 콩은 껍질을 벗기지 않은 채로 분쇄하여 메주의 원료로 사용하게 되므로 종래 등겨장과 같은 맛을 내게 되며 발효가 끝난 메주가루에 질금물 즉 질금을 짠 물에 보리쌀, 찹쌀, 수수를 분쇄하여 엿기름으로 조린 질금물을 혼합하여 간을 맞추고 숙성하게 되면 전래되어 나오고 있는 맛을 내는 등겨장을 제조할 수 있게 되는 것이다.In the present invention, the wheat, barley and soybeans are mixed without washing the skin, washed, coarsely crushed, steamed, and made into meju when fermented. Since it is crushed without peeling and used as a raw material of meju, it has the same taste as conventional chaejang, and it is made of fermented meju powder and simmered with malt by grinding barley rice, glutinous rice, and sorghum in squeezed water. Mixing and seasoning and aging will be able to produce the taste of the bran is coming out.
실시예Example
밀10KG 콩10KG 및 콩1KG을 혼합하여 세척하고 이를 분쇄하여 물반죽하고 증숙한 후 주먹두개의 크기로 메주덩어리를 만들어 통풍이 원활한 장소에서 약 30일 정도 발효시키고 발효과 끝난 메주덩어리를 세척하여 부드럽게 분쇄하여 메주가루를 제조하였다.Wheat 10KG Soybean 10KG and Soybean 1KG are mixed and washed, crushed, water kneaded and steamed to make meju lumps with the size of two knuckles, fermented for about 30 days in a place with good ventilation, and washed with fermented and finished soju lumps. Meju powder was prepared.
이어서 질금을 짠 물에 미분으로 분쇄한 보리쌀과 찹쌀 및 수수를 메주가루에 대해 약 20:1의 비율로 혼합하여 엿기름으로 삭히면서 조린 질금물을 제조하여 상기 메주가루와 질금물을 질게 혼합하여 여기에 소금과 고추가루로서 간을 맞춘 후 3일 동안 숙성시켜 등겨장을 제조하였다.Next, barley rice, glutinous rice and sorghum pulverized in finely squeezed water were mixed in a ratio of about 20: 1 to meju powder, and then stewed with malt to prepare boiled sorghum and mixed with the meju powder and sintered water. After seasoning with salt and red pepper powder to aged for 3 days to prepare an jangjangjang.
이와같이 된 본 발명은 등겨를 사용하지 않고 밀과 보리 및 콩을 혼합하여 제조하므로 종래의 등겨장과 같은 장맛을 내는 등겨장을 얻을 수 있게 되는 효과가있으며 특히 대량으로 제조하여 널리 보급할 수 있는 효과도 아울러 가진다.Thus, the present invention is produced by mixing wheat, barley and soybeans without using the bran has the effect of obtaining the jangjangjang with the same taste as the conventional jangjangjang, and also can be produced in large quantities and widely spread It also has.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990044323A KR100362250B1 (en) | 1999-10-13 | 1999-10-13 | A making method of rice-bran and chaff paste |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990044323A KR100362250B1 (en) | 1999-10-13 | 1999-10-13 | A making method of rice-bran and chaff paste |
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| Publication Number | Publication Date |
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| KR20000000335A true KR20000000335A (en) | 2000-01-15 |
| KR100362250B1 KR100362250B1 (en) | 2002-11-29 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100370642B1 (en) * | 2000-06-03 | 2003-02-05 | 강달순 | The method for manufacturing of bran hot pepper paste |
| KR100735464B1 (en) * | 2006-05-03 | 2007-07-03 | 조성모 | Method for manufacturing cereals sauce using barley chaff and cereal |
| KR101033834B1 (en) * | 2010-12-14 | 2011-05-13 | 금산군 | The manufacturing method of mixed soybean-paste and red pepper using red ginseng |
| KR20190061612A (en) * | 2017-11-28 | 2019-06-05 | 상월고구마두레영농조합법인 | Manufacturing method of hot pepper paste contating sweet potato, and hot pepper paste using by the same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102196439B1 (en) | 2020-01-06 | 2020-12-29 | 장해정 | Deung-kyeo-jang sauce and manufacturing method for the same |
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1999
- 1999-10-13 KR KR1019990044323A patent/KR100362250B1/en active IP Right Grant
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100370642B1 (en) * | 2000-06-03 | 2003-02-05 | 강달순 | The method for manufacturing of bran hot pepper paste |
| KR100735464B1 (en) * | 2006-05-03 | 2007-07-03 | 조성모 | Method for manufacturing cereals sauce using barley chaff and cereal |
| KR101033834B1 (en) * | 2010-12-14 | 2011-05-13 | 금산군 | The manufacturing method of mixed soybean-paste and red pepper using red ginseng |
| KR20190061612A (en) * | 2017-11-28 | 2019-06-05 | 상월고구마두레영농조합법인 | Manufacturing method of hot pepper paste contating sweet potato, and hot pepper paste using by the same |
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| Publication number | Publication date |
|---|---|
| KR100362250B1 (en) | 2002-11-29 |
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