KR20010111462A - Method of manufacturing tradition soy bean paste elm inclusion - Google Patents
Method of manufacturing tradition soy bean paste elm inclusion Download PDFInfo
- Publication number
- KR20010111462A KR20010111462A KR1020010062533A KR20010062533A KR20010111462A KR 20010111462 A KR20010111462 A KR 20010111462A KR 1020010062533 A KR1020010062533 A KR 1020010062533A KR 20010062533 A KR20010062533 A KR 20010062533A KR 20010111462 A KR20010111462 A KR 20010111462A
- Authority
- KR
- South Korea
- Prior art keywords
- elm
- meju
- inclusion
- soybeans
- manufacturing
- Prior art date
Links
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
본 발명은 전통 장류의 제조방법에 관한 것이다. 본 발명의 제조방법은 느릅나무껍질을 100℃에 1~2시간 삶는 단계와; 성형틀에 메주를 만들어 숙성실을 만들어 짧은기간 내에 메주를 숙성 발효시켜 품질 좋은 장류를 생산해 국민건강에 기여하게 되는 느릅전통장류의 제조방법을 구비하는 것을 특징으로 한다.The present invention relates to a method for producing traditional Jangjang. The production method of the present invention comprises the steps of boiling elm bark at 100 ℃ for 1 to 2 hours; It is characterized in that it has a manufacturing method of elm traditional soybeans, which contributes to the national health by producing quality soybeans by fermenting the mejus within a short period of time by making meju in a mold to make a aging room.
Description
본 발명은 전통장류의 제조방법으로 더욱 자세하게는 식용이나 약용으로 쓰이고 있는 느릅을 원료로 함으로서, 전통장의 기능성 성분 함유로 고유의 풍미를 맛볼 수 있는 전통장류 및 이의 제조방법에 관한 것이다. 느릅나무 껍질의 성분은 플라보노이드, 사포닌, 탄닌 등의 점액질 등이 함유되어 있어, 동의보감과 본초강목의 옛 문헌에 상처의 종기, 종창과 악창 등 갖가지 옹종의 치료로 쓰이며, 위와 장의 사열을 없애고, 부은 것을 가라앉히며, 불면증, 후합증, 소변 분리, 변비, 기침, 젖앓이 등 여러 가지 효험이 있는 나무로서 최근 한의학에서도 항암 작용이 많은 것으로 알려져 많은 환자들이 이용하고 있는 추세다.The present invention relates to a traditional Jangjang and a method for preparing the same, which is a method of preparing traditional Jangjang, which can be used in edible or medicinal ingredients, as a raw material, to taste unique flavors by containing the functional ingredients of Traditional Changjang. Elm bark contains flavonoids, saponins, tannins, and other mucus, which are used in the old literature of Donggibogam and herbaceous wood as a treatment for various carbuncles, including boils, swelling and swelling of wounds. To calm down, insomnia, post-complications, urine separation, constipation, cough, breastfeeding and many other trees, such as the recent anti-cancer activity in many Korean medicine is known to be used by many patients.
콩을 원료로 하는 식품이 여러 가지가 있으나 우리 나라는 특히 예로부터 메주를 만들어, 장을 담가 먹는 방법이 대대로 내려오고 있다. 콩은 곡류 중 단백질과 지질이 풍부한 식품이다.There are many kinds of foods made from soybeans, but in our country, the traditional method of making meju and eating soy sauce has come down from generation to generation. Soy is a food rich in protein and lipids.
콩에 들어 있는 단백질의 양은 농작물 중에서 최고이며, 구성 아미노산의 종류도 육류에 비해 뒤지지 않는다.The amount of protein in soybeans is the highest among crops, and the amino acids in composition are no better than meat.
콩의 지질은 약 50%가 리놀산이고 리놀렌산이 6%나 들어 있다. 이러한 불포화 지방산은 동물성 지질의 과일섭취에서 오는 콜레스테롤을 씻어내는 역할을 하며, 심장병, 동맥경화, 고혈압 등을 일으키지 않은 식품으로 선진국에서는 콩을 대대적으로 이용하기에 이르렀다.Soybean lipids contain about 50% linoleic acid and 6% linolenic acid. These unsaturated fatty acids wash the cholesterol from the fruit intake of animal lipids and do not cause heart disease, arteriosclerosis, high blood pressure, etc., and developed countries have used beans extensively.
콩의 이러한 유효 성분들은 메주를 만들어 된장과 간장 등으로 발효되는 과정에서 황국균 <Aspergillus oryzae> 등의 작용으로 각종 아미노산이 추가 생성되어, 항산화성의 물질이 생성된다. 이와 같이 메주를 이용한 발효 장류 성분이 학계에서도 활발히 연구되어 건강식품 으로서의 가치를 잡아 가고 있다.These active ingredients of soybeans are made of meju and fermented with soybean paste and soy sauce, and various amino acids are additionally produced by the action of Rhodiola bacterium <Aspergillus oryzae> to produce antioxidant substances. As such, fermented soy sauce using meju has been actively researched in the academic world to capture the value as a health food.
따라서, 본 발명은 장류 제조시 느릅 추출물을 첨가함으로써, 느릅성분으로 인한 맛과 영양, 향을 살려 건강을 유지 시켜주는 제조방법을 제공하는 데 있다.Therefore, the present invention is to provide a manufacturing method for maintaining the health by adding the elm extract during the production of jangjang, utilizing the taste, nutrition, aroma due to the elm component.
도 1 은 메주숙성발효실 이다.1 is a meju aging fermentation chamber.
도 2 는 느릅메주 황색균 곰팡이 사진이다.Figure 2 is a photograph of Elmella Staphylococcus aureus fungi.
[실시 예 1] 된장, 간장 제조Example 1 Miso and Soy Sauce Preparation
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
본 발명은 지하수 20ℓ에 느릅나무 껍질 100~200g을 100℃에 물에서 1~2시간 가량 끓여 식히는 단계와;The present invention comprises the steps of boiling 100 ~ 200g of the elm bark in 20L of ground water in water at 100 ℃ for 1 to 2 hours to cool;
상기 느릅액 20ℓ에 콩 10kg을 1~2시간 가량 삶는 단계와;Boiling 10 kg of beans for about 1 hour to 20 l of the elm;
상기의 삶은 콩을 물기를 완전히 뺀 후 콩을 갈아 성형틀에 메주를 두께 7cm, 가로 15cm, 세로 20cm 로 만드는 단계와;Completely draining the boiled soybeans and grinding the soybeans so that the meju is 7 cm thick, 15 cm wide and 20 cm long in a mold;
만들어진 메주는 도면 1과 같은 공간에서 메주를 15~20일간 숙성시킨다.The prepared meju is aged for 15-20 days in the same space as in Figure 1.
숙성된 발효 메주는 지하수 20ℓ에 메주 10kg과 천일염 약 3kg으로 하여 염도 측정기 18메쉬로 염분을 맞춘다.Aged fermented meju is 10 kg of meju and about 3 kg of natural salt in 20 liters of groundwater, and salt is adjusted with 18 mesh of salinity measuring device.
상기의 발효된 메주를 40~60일간의 발효 기간을 거친 후 간장과 된장을 분류 재래 옹기에 담는다.The fermented meju is subjected to a fermentation period of 40 to 60 days, and then the soy sauce and miso are put in a sorted conventional pot.
[실시 예 2] 고추장 제조Example 2 Preparation of Kochujang
상기의 느릅메주 5kg과 찹쌀 10kg을 마쇄하고, 찹쌀밥 10kg에 맥아추출물 2kg을 넣고 당화시킨 후, 고추가루 6kg과 소금 3kg을 혼합하여 50일간 발효시킨다.Grind the above 5kg of elm wine and 10kg of glutinous rice, put 2kg of malt extract into 10kg of glutinous rice and saccharify the mixture, ferment for 50 days by mixing 6kg of red pepper powder and 3kg of salt.
본 발명에 의하면 도면 2와 같이 메주가 종래에 보기 드문 노란 황색균이 다량 생성된 것을 알 수 있으며, 도면 1과 같은 공간에서 메주를 건조하였을때,숙성발효기간을 종래보다 단축시켜 경제적 효과와, 메주가 검게 섞지 않아 탁한 내가 나지 않아 향과 맛, 영양 면에서 종래에 볼 수 없는 장류를 제공할 수 있어 국민보건에 많은 기여를 할 수 있었다. 본 발명의 상기 실시 예에 한정되지 않으며 본 발명의 기술적 사상 내에서 당분야의 통상 지식을 가진 자에 의해 많은 변형 등에서의 적용이 가능함은 명백하다.According to the present invention, it can be seen that a large amount of yellow yellow bacteria, which are rare in the meju as in the past, is produced as shown in FIG. 2, and when the meju is dried in the space as shown in FIG. Meju is not mixed with black so that it is not muddy and can provide a variety of flavors, tastes, and nutrition that are not seen in the past. It is apparent that the present invention is not limited to the above-described embodiment and can be applied in many modifications by those skilled in the art within the technical spirit of the present invention.
Claims (8)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020010062533A KR20010111462A (en) | 2001-10-11 | 2001-10-11 | Method of manufacturing tradition soy bean paste elm inclusion |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020010062533A KR20010111462A (en) | 2001-10-11 | 2001-10-11 | Method of manufacturing tradition soy bean paste elm inclusion |
Publications (1)
Publication Number | Publication Date |
---|---|
KR20010111462A true KR20010111462A (en) | 2001-12-19 |
Family
ID=45931226
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020010062533A KR20010111462A (en) | 2001-10-11 | 2001-10-11 | Method of manufacturing tradition soy bean paste elm inclusion |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR20010111462A (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20020023745A (en) * | 2001-12-14 | 2002-03-29 | 조성현 | Fermented soybeans pill's process |
KR20020041388A (en) * | 2002-05-14 | 2002-06-01 | 서동주 | method of manufacturing functional fermented soybeans |
KR20020075767A (en) * | 2002-09-14 | 2002-10-05 | 권중수 | Medicine soy souse |
KR100448985B1 (en) * | 2001-11-27 | 2004-09-16 | 박종호 | The method for manufacturing of bran paste |
KR101138161B1 (en) * | 2009-09-02 | 2012-04-23 | 소영남 | Manufacturing method of functional hot pepper paste |
KR101141221B1 (en) * | 2009-12-23 | 2012-05-04 | (재)남해마늘연구소 | Manufacturing process of soybean fermentation food by garlic soybean |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR930003840A (en) * | 1991-08-28 | 1993-03-22 | 이종문 | Preparation method of yangyangjang kochujang |
KR19990009806A (en) * | 1997-07-11 | 1999-02-05 | 김성현 | Herbal Natural Soy Sauce Miso Gochujang Production Method |
KR20010037105A (en) * | 1999-10-05 | 2001-05-07 | 최인석 | A medicinal plants mixed soybean paste |
KR20010065063A (en) * | 1999-12-21 | 2001-07-11 | 이영주 | Preparation of salt seasonings with enriched functionality by adding Ulmus pumila L, educt extracts |
-
2001
- 2001-10-11 KR KR1020010062533A patent/KR20010111462A/en not_active Application Discontinuation
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR930003840A (en) * | 1991-08-28 | 1993-03-22 | 이종문 | Preparation method of yangyangjang kochujang |
KR19990009806A (en) * | 1997-07-11 | 1999-02-05 | 김성현 | Herbal Natural Soy Sauce Miso Gochujang Production Method |
KR20010037105A (en) * | 1999-10-05 | 2001-05-07 | 최인석 | A medicinal plants mixed soybean paste |
KR20010065063A (en) * | 1999-12-21 | 2001-07-11 | 이영주 | Preparation of salt seasonings with enriched functionality by adding Ulmus pumila L, educt extracts |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100448985B1 (en) * | 2001-11-27 | 2004-09-16 | 박종호 | The method for manufacturing of bran paste |
KR20020023745A (en) * | 2001-12-14 | 2002-03-29 | 조성현 | Fermented soybeans pill's process |
KR20020041388A (en) * | 2002-05-14 | 2002-06-01 | 서동주 | method of manufacturing functional fermented soybeans |
KR20020075767A (en) * | 2002-09-14 | 2002-10-05 | 권중수 | Medicine soy souse |
KR101138161B1 (en) * | 2009-09-02 | 2012-04-23 | 소영남 | Manufacturing method of functional hot pepper paste |
KR101141221B1 (en) * | 2009-12-23 | 2012-05-04 | (재)남해마늘연구소 | Manufacturing process of soybean fermentation food by garlic soybean |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103385449B (en) | Chinese milk vetch soy | |
KR20150014596A (en) | Method for producing soybean paste using Acer mono sap and Cornus controversa sap | |
KR100303191B1 (en) | Honeysuckle Liquor And Process for Preparing the Same | |
KR101589173B1 (en) | Method for producing blue crab preserved in soy sauce using Lonicera Japonica and blue crab preserved in soy sauce using Lonicera Japonica produced by the same method | |
KR20010111462A (en) | Method of manufacturing tradition soy bean paste elm inclusion | |
KR20100006459A (en) | Method for manufacturing soybean paste including sea buckthorn and soybean paste thereof | |
KR100291553B1 (en) | The manufacturing method of the undiluted liquor. | |
KR102296716B1 (en) | Method for producing aronia seasoning sauce | |
KR19980084446A (en) | Manufacturing method of healthy soy sauce containing herbal medicine | |
KR101644872B1 (en) | A manufacturing method of soybean sauce | |
KR101203790B1 (en) | Method for manufacturing soybean paste including butterbur and soybean paste thereof | |
KR101782271B1 (en) | The method of Chaga coffee vinegar. | |
KR102492573B1 (en) | Noodle sauce and manufacturing method of the same | |
KR101163857B1 (en) | Rapid production method for traditional soybean paste and soybean paste produced by | |
KR102619236B1 (en) | The method of manufacturing barley doenjang using fermented rice-soybean lump and medicinal herbs | |
JPH04293470A (en) | Production of herb-containing seasoning | |
KR20180026428A (en) | Soybean Paste and Soybean Paste Powder and Soybean Paste Pill Comprising Blackbean Meju, Artemisia annua or Green Tea and Bamboo Salt and Manufacturing Method There of | |
KR100496568B1 (en) | a soy sediment laws governing manufacture | |
KR101456107B1 (en) | Method for manufacturing for redpepper soybean paste including Liriope platyphylla Wang et Tang | |
KR100880254B1 (en) | A method for preparing fermented soybean sauce by mistletoe | |
KR102268746B1 (en) | Method for manufacturing of red-pepper paste containing Platycodon grandiflorum grain syrup | |
KR102255566B1 (en) | The manufacturing method of raw rice wine made by pureed Soybean Soup | |
KR102355029B1 (en) | Manufacturing method of Raw Rice Wine using Cultivated Wild Ginseng | |
CN109362934B (en) | Preparation method of mint hard candy with bean flavor | |
KR20170121843A (en) | Red pepper paste comprising garlic and medicinal herbs, and method for preparing the same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E601 | Decision to refuse application |