KR20010036224A - Powdered soybean pastes - Google Patents
Powdered soybean pastes Download PDFInfo
- Publication number
- KR20010036224A KR20010036224A KR1019990043138A KR19990043138A KR20010036224A KR 20010036224 A KR20010036224 A KR 20010036224A KR 1019990043138 A KR1019990043138 A KR 1019990043138A KR 19990043138 A KR19990043138 A KR 19990043138A KR 20010036224 A KR20010036224 A KR 20010036224A
- Authority
- KR
- South Korea
- Prior art keywords
- salinity
- soybean paste
- powder
- powdered
- fermented
- Prior art date
Links
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 15
- 244000068988 Glycine max Species 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 8
- 244000294411 Mirabilis expansa Species 0.000 claims description 8
- 235000013536 miso Nutrition 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 238000007602 hot air drying Methods 0.000 abstract description 2
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 230000003292 diminished effect Effects 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 238000007601 warm air drying 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
- 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
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Abstract
Description
본 발명은 우리 고유의 음식인 된장을 분말화 하였으며 이과정에서 염도를 대폭 줄임으로써 더 많이 사용할수 있게 하였으며 분말화함으로써 보관과운반을 용이하게 함으로써 사용처를 다양하게 확대할수 있게 하였다. 수천년을 내려오는 우리고유의 된장은 염도가 18보우메에서 22보우메 내외이며 여러 가지로 인체에 좋은 영양과 발효식품의 장점을 두루 갖춘 식품이나 염도로 인하여 그 사용처나 사용량이 제한 되어 왔다.The present invention powdered our unique food, Doenjang, and in this process, the salinity can be greatly reduced, and the powder can be used more easily. Our unique doenjang, which has been down for thousands of years, has a salinity of between 18 and 22 boumes, and its use and usage have been limited due to foods and salinities that have good nutrition and fermented foods.
본 발명은 이점을 개선코저 종래의 발효가 완전히된 된장에 메주가루를 같은량이나 배를 첨가하여 기존된장에 함유하고 있는 수분을 첨가한 메주가루가 수분을 흡수함으로써 전체 수분량을 줄인후 잘 교반하여 다시 된장독에 넣어 2-4주(외부의 온도에따라 기간이 변화됨)정도 발효시킨다. 발효가 끝나면 열풍건조에 건조하여 분쇄기로 분말화한다. 분말화한 된장은 일정한 용기에 넣어 보관 운반하며 분말화 되었으므로 각종 요리에 자유자재로 사용할수 있으며 재차 발효시 첨가한 메주가루 때문에 염도가 절반 또는 1/3까지 떨어 지므로 다량 섭취도 가능하다.The present invention improves the advantages by adding the same amount or pear to the fermented soybean paste in the conventional fermentation so that the meju flour added to the existing miso to absorb the moisture to reduce the total moisture content by stirring well The fermented soybean paste is fermented for 2-4 weeks (depending on the temperature outside). After fermentation, it is dried in hot air drying and powdered with a grinder. Powdered doenjang is stored and transported in a certain container and is powdered, so it can be used freely in various dishes. Because of the meju powder added during fermentation, the salinity drops to half or 1/3, so it can be consumed in large quantities.
본 발명은 우리 고유의 음식인 된장을 분말화하여 사용토록한것이며 분말화하는 과정에서 염도를 대폭줄이고 3-6개월을 발효된 된장을 30%-50%사용하여 메주가루를 첨가함으로써 기존 된장의 량을 늘려 30일 내외의 시간으로 된장 발효를 하여 생산을 배로 증가 할수 있고 아울러 된장이 갖고 있는 염도를 50%-70%이하로 떨어 지게 한후 이렇게 만들어진 된장을 50도내외의 열풍으로 건조하여 분쇄기로 분말화 하여 사용토록하였다.The present invention is to use our own food, doenjang by powdering and significantly reduce the salinity in the process of powdering and add meju powder using 30% -50% fermented doenjang for 3-6 months. By increasing the amount of fermented soybean paste for 30 days or so, the production can be doubled, and the salinity of doenjang is dropped below 50% -70%. It is intended to be used.
우리 고유의 기존 발효된 된장을 원료로 사용하여 기존된장 100%에 메주가루 100%-200%를 기존 된장과 혼합하여 기존 된장의 효소로써 메주가루가 발효되게 하였다. 기존의 메주가 20보우메 내외가 되므로 메주의 첨가량에 따라 염도가 10-7 보우메로 염도가 적어 지면 된장에 갖고 있는 효소의 활동이 활발하여 져 발효시간에 단축되나 부패가 우려되므로 저온 5도 내외로 30여일 발효하던가 또는 용기의 상부에 비닐로 싼 소금으로 윗 표면 전체에 덮어 두면 발효시 부패를 방지 할 수 있다. 이때 메주의 양과 기존된장의 배합비에 따라서 또는 외부 온도의 변화에 따라 발효시간을 조정하여야 하며 발효가 완전이 되었다고 볼 때 건조 분말화하여야 한다. 건조는 50도내외의 온풍 건조로하여 분쇄기를 분말화 한다.Using our own existing fermented soybean paste as a raw material, 100% of soybean paste and 100% -200% of meju powder were mixed with existing soybean paste so that the meju powder was fermented as an enzyme of existing soybean paste. As the existing meju becomes around 20 boumes, if the salinity is reduced to 10-7 boumeros depending on the amount of meju added, the activity of the enzymes in the doenjang becomes active, resulting in shortening of fermentation time. The fermentation can be prevented by fermentation for 30 days or by covering the entire top surface with vinyl wrapped salt on the top of the container. At this time, the fermentation time should be adjusted according to the amount of meju and the mixing ratio of the existing doenjang or according to the change of external temperature. Drying is a 50-degree warm air drying to powder the grinder.
이상에서 본 바와 같이 우리 고유의 된장을 변형하여 분말화 하여 염도를 줄였고 이로 인하여 몸에 좋은 된장을 더 많이 먹을 수 있고 분말화 함으로써 보관운반 이 용이하며 사용 용도가 기존 된장보다 월등이 많으며 응용도가 무궁무진하다. (일반부식, 분말, 된장, 피자, 된장부침, 된장빵, 된장국수 등)As seen above, our own miso is transformed and powdered to reduce salinity, which makes it possible to eat more healthy miso and to make it easier to carry and store by powdering it. There is no limit. (General corrosion, powder, miso, pizza, miso soup, miso bread, miso noodles)
또한 1차 생산된 된장을 이용하여 짧은 시간에 배이상의 생산을 할수 있어 매우 경제적 이다.In addition, it is very economical because it can produce more than twice in a short time by using the first produced doenjang.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990043138A KR20010036224A (en) | 1999-10-04 | 1999-10-04 | Powdered soybean pastes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990043138A KR20010036224A (en) | 1999-10-04 | 1999-10-04 | Powdered soybean pastes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20010036224A true KR20010036224A (en) | 2001-05-07 |
Family
ID=19614269
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019990043138A KR20010036224A (en) | 1999-10-04 | 1999-10-04 | Powdered soybean pastes |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20010036224A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030068284A (en) * | 2002-02-14 | 2003-08-21 | 박정이 | Manufacturing method of powdered miso using onion and garlic |
| KR20030069503A (en) * | 2002-02-20 | 2003-08-27 | 박정이 | Manufacturing method of powdered red pepper paste using onion and garlic |
| KR101067733B1 (en) * | 2009-06-23 | 2011-09-28 | 김용식 | Onion Unpolished rice Powder Bean paste And Method Formanufacturing Thereof |
| KR20150124286A (en) * | 2014-04-28 | 2015-11-05 | 박준형 | Manufacturing method of bean paste powder eliminated off flavor |
-
1999
- 1999-10-04 KR KR1019990043138A patent/KR20010036224A/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030068284A (en) * | 2002-02-14 | 2003-08-21 | 박정이 | Manufacturing method of powdered miso using onion and garlic |
| KR20030069503A (en) * | 2002-02-20 | 2003-08-27 | 박정이 | Manufacturing method of powdered red pepper paste using onion and garlic |
| KR101067733B1 (en) * | 2009-06-23 | 2011-09-28 | 김용식 | Onion Unpolished rice Powder Bean paste And Method Formanufacturing Thereof |
| KR20150124286A (en) * | 2014-04-28 | 2015-11-05 | 박준형 | Manufacturing method of bean paste powder eliminated off flavor |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WITN | Withdrawal due to no request for examination |