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

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

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KR20000063472A
KR20000063472A KR1020000040690A KR20000040690A KR20000063472A KR 20000063472 A KR20000063472 A KR 20000063472A KR 1020000040690 A KR1020000040690 A KR 1020000040690A KR 20000040690 A KR20000040690 A KR 20000040690A KR 20000063472 A KR20000063472 A KR 20000063472A
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South Korea
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parts
weight
ssamjang
soybean paste
doenjang
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KR1020000040690A
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Korean (ko)
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임성용
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김형국
진성무역 주식회사
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Priority to KR1020000040690A priority Critical patent/KR20000063472A/en
Publication of KR20000063472A publication Critical patent/KR20000063472A/en

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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
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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
    • 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
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Biotechnology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Seasonings (AREA)

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

우렁 쌈장 및 그 제조 방법 {Soybean Paste with Mud Snails, and Method of Preparing the Same}Soybean Paste with Mud Snails, and Method of Preparing the Same}

본 발명은 우렁이 가미된 쌈장 및 그 제조 방법에 관한 것으로서, 더욱 상세하게는 쌈장에 우렁을 첨가하여 우렁의 독특한 향과 담백한 맛, 풍부한 영양을 즐길 수 있을 뿐만 아니라 짜거나 맵지 않은 우렁 쌈장 및 그 제조방법에 관한 것이다.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.

우리나라에서는 옛날부터 쌈 문화가 상당히 발달하여 현대에 이르고 있다. 쌈은 갖가지 야채를 밥과 포개어 먹거나 고기 또는 다른 음식을 야채에 포개어 먹는 방법으로서, 그 쌈의 맛을 더욱 풍미있게 하기 위해서 대개 고추장, 된장 혹은 쌈장을 더욱 첨가하는 것이 일반적이다.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.

이와 같이 쌈은 우리나라의 전통음식으로 남녀노소 누구나가 즐기는 음식이며, 특히 현대에 있어서는 쌈이 갖는 특징, 즉 각종 야채나 산나물 등에는 각종 영양이 포함되어 있어 현대인들의 고민인 비만과 성인병 예방에 효능이 있다는 점 때문에 쌈은 건강식품으로서 주목을 받고 있다.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.

가정이나 식당에서 쌈을 먹을 때에 함께 먹는 쌈장은 크게 된장과 고추가루, 그리고 약간의 조미료와 소금으로 구성되어 있으며, 이러한 쌈장은 장(醬)문화에 익숙한 우리 민족의 입맛을 맞추기 위해 대개 짜고 맵게 만들어지고 있다. 즉, 시중에서 유통되고 있는 쌈장은 단지 우리 입맛에 맞추기 위해 짜고 매운 것이 보통이며, 음식을 섭취하는 사람들을 위한 영양가적인 고려는 크게 행하여지지 않고 있는 실정이다.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.

그러나, 우리나라에서는 짜고 매운 음식을 즐기는 음식문화로 인하여 다른 나라에 비해 성인병이 크게 발생되고 있으며, 특히 맵거나 짠 음식을 가려먹어야 하는 환자들은 쌈장을 먹지 못하는 결과로 된다.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.

더욱이 국제 교류가 활발하게 이루어지는 현대에서 많은 외국인들이 우리나라를 사업 또는 관광의 목적으로 많이 방문하고 있으며, 외국인들이 한국의 전통음식을 맛보고자 할 때에 음식이 짜거나 맵다는 이유로 한국 음식에 호감을 갖지 못하는 일이 자주 있다. 최근에는 우리나라의 음식이 일본에 많이 진출하고 있으나, 짜고 매운 음식은 대다수의 일본인에게도 외면당하고 있는 실정이다.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.

본 발명은 이와 같은 실정에 기하여 안출된 것으로서, 쌈장에 우렁을 첨가하여 쌈장의 맛을 크게 향상시키고 우렁이 갖는 독특한 향과 영양을 쌈장에 전달함으로써 성인병을 예방함과 동시에 한국인과 외국인 모두가 부담없이 즐길 수 있는 맵거나 짜지 않은 우렁 쌈장을 제공하는 것을 목적으로 한다.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.

이와 같은 목적을 달성하기 위한 본 발명의 우렁 쌈장은 우렁살 45∼65 중량부, 된장 125∼145 중량부, 미분(米粉) 0.8∼1.2 중량부 및 소량의 향신료로 구성되는 것을 특징으로 한다. 향신료는 고춧가루, 다진 마늘, 조미료의 모두 혹은 이들중 일부일 수 있으며, 혹은 기호에 따라 또 다른 향신료가 가미될 수도 있다.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.

본 발명에 의한 우렁 쌈장을 제조하는 방법은, 우선 우렁을 삶은 후에 껍질을 벗겨서 우렁살을 취하고, 이 우렁살로부터 이물질을 제거한 후에 체에 담아서 물기를 제거하고, 된장 125∼145중량부를 물 10∼15 중량부(또는 다시마를 끓여서 얻은 다시마국물 10∼15 중량부)에 풀어서 희석 된장을 만들고, 이 희석 된장을 0.8∼1.3분간 가열하면서 잘 저어주고, 가열된 희석 된장에 전술한 바와 같이 이물질 및 물기가 제거된 우렁살 45∼65 중량부, 미분(米粉) 0.8∼1.2 중량부 및 소량의 향신료를 가하여주고, 이것을 0.8∼1.3분간 다시 가열하면서 잘 저어준 후에 가열을 중지하고, 얻어진 우렁 쌈장을 실온에서 장시간 방치하여 충분히 냉각시키는 것으로 구성된다.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.

이하, 본 발명의 구성을 상세히 설명하면 다음과 같다.Hereinafter, the configuration of the present invention in detail as follows.

본 발명의 주요 구성요소인 우렁은 민물에서 자라는 패류로서 주로 진흙이 많은 논이나 얕은 개울가 등에서 서식하고 있고, 동의보감에 의하면 우렁은 피를 맑게 하고 눈을 맑게 하는 성분을 지녔으며 숙취에도 탁월한 효능을 지닐 뿐만 아니라 장(腸)을 튼튼하게 하는 것으로 알려져 있어 예로부터 건강식품으로서 애용되어 왔다.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.

그리고 된장은 콩으로 만든 음식으로 콩으로부터 얻을 수 있는 여러 가지 효능을 가지고 있을 뿐만 아니라, 발효식품이기 때문에 인체에 유익한 균이 제공되므로, 된장을 사용하여 성인병을 치료하기 위한 연구가 지금도 활발히 진행되고 있으며, 된장은 현대인의 성인병 예방을 위한 식이요법에서 중요한 위치를 차지하고 있다.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.

이와 같이 본 발명의 쌈장은 우렁이 지니고 있는 장점과 된장이 지니고 있는 장점을 잘 살려 하나의 음식으로 승화시킨 것이며, 된장이 지닌 짠맛을 제거함으로서 누구나 즐길 수 있는 음식인 것이다.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.

이러한 특징을 지닌 우렁 쌈장을 제조하는 본 발명의 방법을 설명한다.It describes a method of the present invention for producing a ssamjangjang with such characteristics.

우선, 적당한 크기의 우렁을 뜨거운 물에 삶아서 우렁살을 익히고, 우렁살이 알맞게 익으면 우렁의 껍질을 제거하여 우렁살만을 취한다. 이와 같이 우렁이 산채로 뜨거운 물에 삶아지기 때문에 우렁속에는 여전히 진흙 등의 이물질이 잔존하고 있으며, 다 익은 후에 껍질을 벗겨낸 후에도 우렁살에는 이물질이 남아있게 된다.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.

따라서, 껍질을 완전히 제거한 우렁살을 찬물에 담가 손 또는 기계를 이용하여 진흙 등의 이물질을 완전히 제거시키고, 최종적으로 깨끗한 물에 헹구어 놓는다.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.

우렁살에서 풍기는 비릿한 냄새를 제거함과 동시에 우렁살에 여전히 남아 있을 수 있는 이물질을 제거하기 위해서 굵은 소금(우렁살 약 50∼60 중량부를 세척할 때에 약 20∼30 중량부의 소금을 사용한다)과 밀가루 약간으로 혼합된 혼합분말에 우렁살을 넣고 손 또는 기계를 이용하여 부드럽게 비빈다. 이와 같이 비벼진 우렁살을 깨끗한 물에 비비면서 여러 번 세척한 후, 구멍이 다수 형성된 용기(즉, 체)에 우렁살을 담아 우렁살에서 물기를 완전히 제거한다. 여기서 밀가루는 비린내를 제거하는 역할을 수행한다.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.

한편, 이와는 별도로 된장 약 125∼145 중량부와 물 10∼15 중량부 정도를 용기에 넣고 된장의 덩어리가 없어질 때까지 잘 풀어서 희석 된장을 만들고, 그 희석 된장을 센 불에서 잘 저으며 가열한다. 가열 시간은 약 1분 정도로 하고, 센 불에서 가열할 때에 뜨거워진 용기에 의해 된장이 타지 않도록 주의하면서 잘 저어주어야 한다.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.

이와 같이 희석 된장을 센 불에서 1분 정도 저으면서 가열한 후에 센 불을 중간 불로 줄여주고, 전술한 바와 같이 물기를 완전히 제거시킨 우렁살 약 45∼65 중량부 및 미분(米粉; 쌀가루) 약 0.8∼1.2 중량부를 넣고 타지 않도록 잘 저으면서 약 1분 정도 다시 가열한다. 이때, 기호에 따라 소량의 향신료(예컨대, 다진 마늘 약 4.5∼5.5 중량부, 고추가루 약 2.5∼3.5 중량부, 조미료 약 0.5∼1.5 중량부 등)을 함께 넣어주어도 좋다.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.

가열 시간 약 1분 정도가 경과하였을 때에 불을 완전히 끄고 용기 안에서 끓고 있는 내용물을 천천히 식히면, 본 발명의 우렁 쌈장이 만들어지는 것이다.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.

쌈장을 만드는 과정에서 미분을 첨가하는 것은 미분이 지니고 있는 고소한 맛에 의해 된장의 짠맛을 조절하고 미분이 지니고 있는 영양을 전달받기 위한 목적 및 쌈장의 점도를 적절히 조절하기 위한 목적이다.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.

특히, 본 발명의 우렁 쌈장을 제조하는 과정에서는 센 불에 희석 된장을 끓일 때와 그 희석 된장에 우렁살, 미분, 향신료(다진 마늘, 고추가루, 조미료 등)를 넣고 다시 중간 불에 가열할 때에 내용물들이 타지 않도록 주의하여 저어주는 것이 중요하다. 만약에 내용물이 타거나 뜨거워진 용기에 눌어붙으면 쌈장이 쓴맛을 갖게 되기 때문에 주의하여야 한다.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.

본 발명의 또 다른 제조 방법에 의하면, 다시마를 끓여 만든 다시마국물 약 10∼15 중량부를 전술한 물 10∼15 중량부의 대신에 사용할 수 있다. 이 경우에는 희석 된장을 중간 불에서 가열할 때에 다진 마늘, 고춧가루 및 미분만을 가하여주고 조미료를 가미할 필요가 없게 된다. 이 때에는 인공조미료의 사용을 배제하였다는 점에서 천연의 재료만으로 만들어진 우렁 쌈장이 제공되는 것이다.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.

이와 같이 제조된 본 발명의 우렁 쌈장은 용기에 담아 밀폐시킨 후에 식당이나 수퍼마켓 등으로 공급된다. 소비자는 본 발명의 우렁 쌈장을 수퍼마켓 등에서 구입하여 그대로 먹거나 혹은 전자렌지 등에서 가열하여 먹을 수 있다. 본 발명의 우렁 쌈장은 전자렌지 등에서 약하게 가열되었을 때에 맛이나 풍미 등이 더욱 우수한 것으로 판명되었다.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.

이하, 본 발명에 의해 우렁 쌈장을 제조하는 방법을 다양한 실시예에 따라 설명하기로 한다.Hereinafter, a method of manufacturing woojangjang by the present invention will be described according to various embodiments.

<실시예 1><Example 1>

우렁을 뜨거운 물에 삶아서 우렁살을 익히고, 우렁의 껍질을 제거하여 우렁살 50g을 취하였다. 이 우렁살 50g을 찬물에 담가 이물질을 완전히 제거시키고, 깨끗한 물에 헹구어 준 다음, 굵은 소금 25g과 소량의 밀가루로 혼합된 혼합분말에 우렁살을 넣고 부드럽게 비벼주었다. 이와 같이 비벼진 우렁살을 깨끗한 물에 여러 번 세척한 후, 체에 담아 물기를 완전히 제거하였다.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.

된장 약 140g과 물 12g을 섞어서 된장의 덩어리가 없어질 때까지 잘 풀어주고, 이때 얻어진 희석 된장을 센 불에서 1분간 가열하였다. 그 후, 센 불을 그대로 유지시키면서 전술한 우렁살 50g, 다진 마늘 약 5g, 고추가루 3g, 조미료 1g, 미분 1g을 넣고 잘 저으면서 다시 1분간 가열한 다음, 불을 끄고 천천히 식혀주었다.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.

이와 같이 제조된 우렁 쌈장은 단맛이 없고 약간의 쓴맛이 있었으며, 짠맛은 적당하고, 신맛은 없으며, 매운맛은 적당하였다.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.

우렁 쌈장의 맛은 전체적으로 비교적 양호하였으나, 쓴맛을 조절하기 위하여서는 불의 세기를 조절할 필요가 있음을 알게 되었다.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.

<실시예 2><Example 2>

성분의 양 및 제조 공정은 전체적으로 실시예 1에서와 동일하게 하되, 희석 된장만을 가열할 때에는 센 불에서 1분간 가열하고, 우렁살 및 기타의 첨가물을 가한 다음에는 약한 불에서 1분간 가열하였다.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.

그 결과, 쓴맛이 없고 가장 맛있는 우렁 쌈장을 얻을 수 있었다.As a result, the bitter taste and the most delicious ssamjangjang was obtained.

<실시예 3><Example 3>

전체적으로는 실시예 1에서와 동일한 방법으로 실험을 행하되, 된장의 양을 141g으로 하고, 미분은 가하지 아니하였다.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.

그 결과 단맛은 없으며, 쓴맛과 짠맛이 약간 느껴지고, 신맛은 없고, 매운맛은 적당하였다. 즉, 미분이 첨가되지 않을 경우 쌈장이 무르고 짠맛이 난다는 것을 알았다.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.

<실시예 4><Example 4>

성분의 양 및 제조방법은 실시예 1에서와 동일하게 하되, 다만 센불에서 지속적으로 3분간 가열하였다. 그 결과 단맛은 없으며, 쓴맛은 아주 약간, 짠맛은 강하며, 신맛은 없고, 매운맛은 적당하였다.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.

따라서, 센불에 3분 정도 가열하면 짠맛이 강하게 나타남을 알았다.Therefore, it was found that the salty taste appeared strongly after heating for 3 minutes on high heat.

<실시예 5>Example 5

우렁살 40g, 된장 150g, 고추가루 1.5g, 다진 마늘 3.1g을 사용하고, 조미료와 미분은 가하지 아니하였다.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.

실시예 1의 공정에 따라 우렁 쌈장을 제조한 결과, 된장의 쓴맛과 짠맛이 비교적 강하게 나타났고 매운맛도 있어서 전체적으로 현대인들의 기호에 맞지 않는 것으로 판단되었다.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.

<실시예 6><Example 6>

우렁살 60g, 된장 130g, 조미료 1g, 고추가루 3g, 다진 마늘 5g, 미분 1g을 사용하고, 실시예 2에서와 같이 불의 세기를 달리하면서 전술한 공정을 반복하였다.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.

그 결과, 짠맛이 다소 약하고 우렁의 양이 너무 많은 것으로 나타났으나, 상품화할 수 있는 품질의 우렁 쌈장인 것으로 판단되었다.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.

이상에서 설명한 바와 같이, 본 발명에 의하면 우렁의 풍부한 영양 및 맛과 된장의 풍부한 영양을 결합하여 짜지 않고 맵지 않은 쌈장을 제공되므로, 본 발명의 우렁 쌈장은 모든 사람의 기호를 충족시킬 수 있으며, 우렁이 가지고 있는 고유의 성분으로 인해 성인병을 예방하는 효과를 더욱 얻을 수 있다.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)

우렁살 45∼65 중량부, 된장 125∼145 중량부, 미분(米粉) 0.8∼1.2 중량부 및 소량의 향신료로 구성된 것을 특징으로 하는 우렁 쌈장.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. 제1항에 있어서, 상기 향신료가 고춧가루, 다진 마늘, 조미료의 모두 혹은 이들중 일부인 것을 특징으로 하는 우렁 쌈장.The ssamjang sauce according to claim 1, wherein the spices are all or part of red pepper powder, chopped garlic and seasonings. 우렁을 삶은 후에 껍질을 벗겨서 우렁살을 취하고,Peel the shell and take the shell 상기 우렁살로부터 이물질을 제거하고,Remove foreign substances from the rhubarb, 상기 우렁살로부터 물기를 제거하고,Remove the moisture from the rhubarb, 된장 125∼145중량부를 물 10∼15 중량부에 풀어서 희석 된장을 만들고,Dilute 125-145 parts of doenjang to 10-15 parts by weight of water to make diluted doenjang, 상기 희석 된장을 0.8∼1.3분간 가열하면서 잘 저어주고,Stir well while heating the diluted doenjang 0.8-1.3 minutes, 상기 가열된 희석 된장에 상기 이물질 및 물기가 제거된 우렁살 45∼65 중량부, 미분(米粉) 0.8∼1.2 중량부 및 소량의 향신료를 가하여주고,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, 이것을 0.8∼1.3분간 다시 가열하면서 잘 저어준 후에 가열을 중지하고,Stir it well while heating again for 0.8-1.3 minutes, then stop heating. 얻어진 우렁 쌈장을 실온에서 장시간 방치하여 충분히 냉각시키는The obtained ssamjang is left to stand at room temperature for a long time to sufficiently cool 것으로 구성되는 것을 특징으로 하는, 우렁 쌈장의 제조방법.The manufacturing method of ssamjang sauce, characterized by consisting of. 제3항에 있어서, 상기 향신료가 고춧가루, 다진 마늘, 조미료의 모두 혹은 이들중 일부인 것을 특징으로 하는 우렁 쌈장의 제조방법.The method of claim 3, wherein the spices are all or part of red pepper powder, chopped garlic, seasonings. 우렁을 삶은 후에 껍질을 벗겨서 우렁살을 취하고,Peel the shell and take the shell 상기 우렁살로부터 이물질을 제거하고,Remove foreign substances from the rhubarb, 상기 우렁살로부터 물기를 제거하고,Remove the moisture from the rhubarb, 다시마를 끓여 얻은 다시마국물 10∼15 중량부에 된장 125∼145중량부를 풀어서 희석 된장을 만들고,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, 상기 희석 된장을 0.8∼1.3분간 가열하면서 잘 저어주고,Stir well while heating the diluted doenjang 0.8-1.3 minutes, 상기 가열된 희석 된장에 상기 이물질 및 물기가 제거된 우렁살 45∼65 중량부, 미분(米粉) 0.8∼1.2 중량부 및 소량의 향신료를 가하여주고,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, 이것을 0.8∼1.3분간 다시 가열하면서 잘 저어준 후에 가열을 중지하고,Stir it well while heating again for 0.8-1.3 minutes, then stop heating. 얻어진 우렁 쌈장을 실온에서 장시간 방치하여 충분히 냉각시키는The obtained ssamjang is left to stand at room temperature for a long time to sufficiently cool 것으로 구성되는, 우렁 쌈장의 제조방법.The manufacturing method of ssamjang, which is comprised of one. 제5항에 있어서, 상기 향신료가 고춧가루, 다진 마늘, 조미료의 모두 혹은 이들중 일부인 것을 특징으로 하는 우렁 쌈장의 제조방법.The method of claim 5, wherein the spices are all or part of the red pepper powder, chopped garlic, seasonings.
KR1020000040690A 2000-07-14 2000-07-14 Soybean Paste with Mud Snails, and Method of Preparing the Same KR20000063472A (en)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100544683B1 (en) * 2002-10-31 2006-01-24 강원대학교산학협력단 Korean traditional soy sauce containing sea tangle, its preparation method and ethanol extract thereof
KR100837438B1 (en) * 2007-05-30 2008-06-12 명형섭 Method for manufacturing mud snail boiled in soy
KR100921505B1 (en) * 2008-02-25 2009-10-13 이형재 Soy sauce with grounsel and freshwater snail and manufacturing process thereof
KR101114979B1 (en) * 2011-04-11 2012-03-06 민신온 Method for manufacturing soybean paste including freshwater snail
KR20150074514A (en) * 2013-12-24 2015-07-02 전북대학교산학협력단 Method for producing soybean paste sauce using waxy barley and soybean paste sauce produced by same method
KR20160025098A (en) 2014-08-26 2016-03-08 이금자 Soybean paste with mud snails and method of preparing same

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR910002366A (en) * 1989-07-07 1991-02-25 양대윤 Manufacturing method of soy sauce using seaweed
KR980008037A (en) * 1996-07-09 1998-04-30 김충식 Manufacturing method of low salt white soybean paste
KR20010008495A (en) * 1999-07-01 2001-02-05 고경권 A method of preparing soybean paste sauce
KR20010037230A (en) * 1999-10-14 2001-05-07 김명수 A manufacturing method for a edible paste

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR910002366A (en) * 1989-07-07 1991-02-25 양대윤 Manufacturing method of soy sauce using seaweed
KR980008037A (en) * 1996-07-09 1998-04-30 김충식 Manufacturing method of low salt white soybean paste
KR20010008495A (en) * 1999-07-01 2001-02-05 고경권 A method of preparing soybean paste sauce
KR20010037230A (en) * 1999-10-14 2001-05-07 김명수 A manufacturing method for a edible paste

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100544683B1 (en) * 2002-10-31 2006-01-24 강원대학교산학협력단 Korean traditional soy sauce containing sea tangle, its preparation method and ethanol extract thereof
KR100837438B1 (en) * 2007-05-30 2008-06-12 명형섭 Method for manufacturing mud snail boiled in soy
KR100921505B1 (en) * 2008-02-25 2009-10-13 이형재 Soy sauce with grounsel and freshwater snail and manufacturing process thereof
KR101114979B1 (en) * 2011-04-11 2012-03-06 민신온 Method for manufacturing soybean paste including freshwater snail
KR20150074514A (en) * 2013-12-24 2015-07-02 전북대학교산학협력단 Method for producing soybean paste sauce using waxy barley and soybean paste sauce produced by same method
KR20160025098A (en) 2014-08-26 2016-03-08 이금자 Soybean paste with mud snails and method of preparing same

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