KR20000063472A - Soybean Paste with Mud Snails, and Method of Preparing the Same - Google Patents

Abstract

PURPOSE: Method for making seasoned soybean paste containing pond snails is provided, which is served for rice wrapped in leaves (of lettuce, etc.) with unique flavor of the snail and prevents geriatric diseases. CONSTITUTION: The seasoned soybean paste with pond snails is made from 45-65wt% of the flesh of the pond snail, 125-145wt% of soybean paste, 0.8-1.2wt% of rice flour and a little amount of seasonings like powdered hot pepper, smashed garlic, and a favoring matter. The preparation method of seasoned soybean paste comprises the following steps: (i) getting the flesh of the snail after boiling and removing the shell; (ii) cleaning and drying; (iii) melting 125-145wt% of soybean paste into 10-15wt% of the water made from boiling a sea tangle and boiling the dissolved soybean paste for 0.8-1.3min with stirring; (iv) adding 45-65wt% of the flesh of the snail, 0.8-1.2wt% of rice flour and a little amount of seasonings to the dissolved soybean paste; and then (v) boiling for 0.8-1.3min again with stirring well and leaving the seasoned soybean paste at room temperature for many hours for cooling.

Description

Soybean Paste with Mud Snails, and Method of Preparing the Same}

The present invention relates to a ssamjang seasoned ssamjang and its manufacturing method, and more specifically, to add ssamjang to the ssamjang to enjoy the unique aroma and light taste, rich nutrition of the swell, as well as salty or spicy ssamjang and its production It is about a method.

In Korea, the culture of Ssam has been developed considerably from ancient times to the present age. Ssam is a method of lapping various vegetables with rice or meat or other foods over vegetables, and it is common to add more red pepper paste, miso, or ssamjang to make the flavor more flavorful.

In this way, Ssam is a traditional food of Korea, which is enjoyed by all ages, and especially in modern times. It is characterized by the characteristics of Ssam, that is, various vegetables and wild vegetables contain various nutrients, which is effective in preventing obesity and adult diseases. Ssam has attracted attention as a health food.

Ssamjang, which is eaten together at home or in a restaurant, consists of large doenjang, red pepper powder, a little seasoning and salt. These ssamjang are usually salty and spicy to suit the taste of Korean people who are familiar with the culture of jang. ought. In other words, ssamjang in the market is usually salty and spicy just to suit our taste, and nutritional considerations for people who eat food are not largely done.

However, in Korea, due to the food culture that enjoys salty and spicy food, adult diseases are more serious than in other countries, especially patients who need to eat spicy or salty foods do not eat ssamjang.

Moreover, in the modern world where international exchanges are active, many foreigners visit Korea for business or tourism purposes, and when foreigners try to taste traditional Korean food, they do not like Korean food because it is salty or spicy. There is a lot of work. Recently, Korean food has advanced to Japan, but salty and spicy foods are being ignored by most Japanese.

The present invention has been devised based on such a situation, and by adding woojang to ssamjang, it greatly improves the taste of ssamjang and delivers the unique aroma and nutrients of ssamjang to ssamjang to prevent adult diseases and at the same time enjoy both Koreans and foreigners. Its purpose is to provide spicy, unwoven ssamjang.

The ssamjangjang of the present invention for achieving the above object is characterized by consisting of 45 to 65 parts by weight of larvae, 125 to 145 parts by weight of soybean paste, 0.8 to 1.2 parts by weight of fine powder and a small amount of spices. Spices can be all or part of pepper, chopped garlic, seasonings, or other spices depending on your preference.

In the method of manufacturing the ssamjang paste according to the present invention, after boiling the swelling, peeling and taking the scallops, removing foreign matters from the swellings, putting them in a sieve to remove water, and 125 to 145 parts by weight of water 15 parts by weight (or 10 to 15 parts by weight of kelp broth obtained by boiling kelp) are dissolved to make dilute miso, and the dilute miso is stirred while heating for 0.8 to 1.3 minutes. 45-65 parts by weight of the dehydrated rhubarb, 0.8-1.2 parts by weight of fine powder, and a small amount of spices were added, and the mixture was stirred while heating again for 0.8-1.3 minutes, and then the heating was stopped. It is left to stand for a long time in a sufficient cooling.

Hereinafter, the configuration of the present invention in detail as follows.

The main component of the present invention is the shellfish which grows in fresh water and lives mainly in mud paddy fields or shallow streams. According to the agreement, the shellfish has an ingredient that clears blood and clears eyes and has excellent efficacy in hangover. In addition, it is known to strengthen the intestines and has been used as a health food since ancient times.

And doenjang is a food made from soybeans, and not only has various effects that can be obtained from soybeans, but also because fermented foods provide beneficial bacteria to the human body, studies are being actively conducted to treat adult diseases using doenjang. However, doenjang has an important place in the diet for preventing adult diseases.

As described above, the ssamjang of the present invention is sublimated into a single food by taking advantage of the swell and the advantages of the miso, and is a food that anyone can enjoy by removing the salty taste of the miso.

It describes a method of the present invention for producing a ssamjangjang with such characteristics.

First, boil the right sized boiled boiled in hot water to cook it. If the boiled meat is cooked properly, remove the skin of the boiled beef and take only the boiled meat. In this way, the dung is boiled in hot water while the dung is still alive, and there are still foreign substances such as mud in the dung, and the dung remains after the skin is peeled off after ripening.

Therefore, the bark which has been completely peeled off is soaked in cold water, and foreign substances such as mud are completely removed by hand or a machine, and finally rinsed in clean water.

Coarse salt (approximately 20 to 30 parts by weight of salt is used to wash about 50 to 60 parts by weight of beef) and flour to remove the scent that is still present on the beef Put the rhubarb in a little mixed powder and rub gently using hand or machine. After washing several times while rubbing the rubble in clean water, and then put the bulrush in a container (ie sieve) formed a large number of holes to completely remove the water from the bulrush. The flour serves to remove the fishy smell.

On the other hand, separately from about 125 to 145 parts by weight of doenjang and 10 to 15 parts by weight of water in a container to loosen well until the mass of doenjang miso to make a dilute miso, and the diluted miso is stirred well on a high heat and heated. The heating time should be about 1 minute, and the mixture should be stirred well, taking care not to burn miso by hot containers.

In this way, the diluted miso is stirred for about 1 minute in a high heat, and then the high heat is reduced to medium heat, and as described above, about 45 to 65 parts by weight of swelled meat and rice flour are about 0.8 to 65 parts by weight. Add 1.2 parts by weight and heat again for about 1 minute while stirring well to prevent burning. At this time, a small amount of spices (for example, about 4.5 to 5.5 parts by weight of minced garlic, about 2.5 to 3.5 parts by weight of red pepper powder, about 0.5 to 1.5 parts by weight of seasonings) may be added together.

When the heating time is about 1 minute has elapsed, when the fire is completely turned off and the contents boiling in the container are slowly cooled, the ssamjang sauce of the present invention is made.

The addition of fine powder in the process of making ssamjang aims to control the salty taste of miso by the savory taste of fine powder, and to control the viscosity of the ssamjang.

Particularly, in the process of manufacturing the ssamjang sauce of the present invention, when boiling the diluted miso in a high heat and putting the mulberry meat, fine powder and spices (minced garlic, red pepper powder, seasonings, etc.) into the diluted miso and heating it on medium heat again. It is important to stir carefully so that the contents do not burn. If the contents are burned or pressed in a hot container, the ssamjang has a bitter taste.

According to another production method of the present invention, about 10 to 15 parts by weight of kelp broth made by boiling kelp can be used in place of 10 to 15 parts by weight of water described above. In this case, when the diluted miso is heated on medium heat, only the chopped garlic, red pepper powder and fine powder are added and there is no need to add seasonings. In this case, since the use of artificial seasonings is provided, ssamjangjang made of only natural ingredients is provided.

The soybean paste of the present invention prepared as described above is supplied to a restaurant or supermarket after being sealed in a container. The consumer can purchase the ssamjangjang of the present invention in a supermarket and eat as it is, or can be eaten by heating in a microwave or the like. The ssamjang sauce of the present invention was found to be more excellent in taste and flavor when heated in a microwave oven or the like.

Hereinafter, a method of manufacturing woojangjang by the present invention will be described according to various embodiments.

<Example 1>

Boiled boiled boiled in hot water, cooked boiled, stripped off the skin of the boiled to take 50g. 50 g of this lump of meat was immersed in cold water to completely remove foreign substances, rinsed in clean water, and then lumps were added to a mixed powder mixed with 25 g of coarse salt and a small amount of flour. The grated rhubarb was washed several times in clean water, and then sieved to completely remove water.

About 140 g of doenjang and 12 g of water were mixed and released until the mass of doenjang disappeared. The diluted miso obtained at this time was heated on a high heat for 1 minute. Thereafter, while maintaining the high heat as it is, 50g of the above-mentioned barley, about 5g of chopped garlic, red pepper powder 3g, seasoning 1g, 1g of fine powder, and stirred well while heating again for 1 minute, then turned off the fire and cooled slowly.

The soybean paste prepared in this way had no sweetness and had a bitter bitter taste, and had a moderate salty taste, no sour taste, and a spicy taste.

The taste of Ssamjangjang was relatively good overall, but it was found that it is necessary to adjust the intensity of fire to control the bitter taste.

<Example 2>

The amount of ingredients and the manufacturing process were the same as in Example 1, except that when heating only the diluted miso, it was heated for 1 minute on a strong fire, and after adding rhubarb and other additives, it was heated for 1 minute on a low heat.

As a result, the bitter taste and the most delicious ssamjangjang was obtained.

<Example 3>

In total, the experiment was conducted in the same manner as in Example 1, but the amount of miso was 141 g, and no fine powder was added.

As a result, there was no sweetness, bitterness and saltiness were slightly felt, no sourness, and pungent taste was moderate. That is, it was found that the ssamjang was soft and salty when no fine powder was added.

<Example 4>

The amount and preparation method of the ingredients were the same as in Example 1, but were continuously heated for 3 minutes at high heat. As a result, there was no sweetness, very bitter taste, strong salty taste, no sourness, and moderate spicy taste.

Therefore, it was found that the salty taste appeared strongly after heating for 3 minutes on high heat.

Example 5

40 g of lean meat, 150 g of miso, 1.5 g of red pepper powder, and 3.1 g of minced garlic were used, and seasoning and fine powder were not added.

As a result of manufacturing the ssamjangjang according to the process of Example 1, the bitter and salty taste of miso appeared relatively strong, and there was also a spicy taste, it was judged that it does not fit the taste of modern people as a whole.

<Example 6>

The above-described process was repeated while varying the intensity of fire as in Example 2, using 60 g of lean meat, 130 g of miso, 1 g of seasoning, 3 g of red pepper powder, 5 g of minced garlic, and 1 g of fine powder.

As a result, it was found that the saltiness was slightly weak and the amount of squid was too high, but it was judged to be ssamjang of quality that could be commercialized.

As described above, according to the present invention, because the rich nutrition and taste of the wooung combined with the rich nutrients of miso to provide a non-squeezed and not spicy ssamjang, the ssamjang of the present invention can meet everyone's taste, Due to its unique ingredients, it can be more effective in preventing adult diseases.

Claims (6)

Root ssamjang characterized by consisting of 45 to 65 parts by weight, 125 to 145 parts by weight of miso, 0.8 to 1.2 parts by weight of fine powder, and a small amount of spices. The ssamjang sauce according to claim 1, wherein the spices are all or part of red pepper powder, chopped garlic and seasonings. Peel the shell and take the shell Remove foreign substances from the rhubarb, Remove the moisture from the rhubarb, Dilute 125-145 parts of doenjang to 10-15 parts by weight of water to make diluted doenjang, Stir well while heating the diluted doenjang 0.8-1.3 minutes, 45 to 65 parts by weight of the dehydrated and dried water of the rye meat, 0.8 to 1.2 parts by weight of fine powder and a small amount of spices are added to the heated diluted miso, Stir it well while heating again for 0.8-1.3 minutes, then stop heating. The obtained ssamjang is left to stand at room temperature for a long time to sufficiently cool The manufacturing method of ssamjang sauce, characterized by consisting of. The method of claim 3, wherein the spices are all or part of red pepper powder, chopped garlic, seasonings. Peel the shell and take the shell Remove foreign substances from the rhubarb, Remove the moisture from the rhubarb, 10 to 15 parts by weight of seaweed broth obtained by boiling kelp is dissolved 125 to 145 parts by weight of doenjang to make diluted doenjang, Stir well while heating the diluted doenjang 0.8-1.3 minutes, 45 to 65 parts by weight of the dehydrated and dried water of the rye meat, 0.8 to 1.2 parts by weight of fine powder and a small amount of spices are added to the heated diluted miso, Stir it well while heating again for 0.8-1.3 minutes, then stop heating. The obtained ssamjang is left to stand at room temperature for a long time to sufficiently cool The manufacturing method of ssamjang, which is comprised of one. The method of claim 5, wherein the spices are all or part of the red pepper powder, chopped garlic, seasonings.