KR20030068284A - Manufacturing method of powdered miso using onion and garlic - Google Patents
Manufacturing method of powdered miso using onion and garlic Download PDFInfo
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- KR20030068284A KR20030068284A KR1020020007999A KR20020007999A KR20030068284A KR 20030068284 A KR20030068284 A KR 20030068284A KR 1020020007999 A KR1020020007999 A KR 1020020007999A KR 20020007999 A KR20020007999 A KR 20020007999A KR 20030068284 A KR20030068284 A KR 20030068284A
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- garlic
- onion
- powder
- fermented
- miso
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- 241000234282 Allium Species 0.000 title claims abstract description 35
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 34
- 240000002234 Allium sativum Species 0.000 title claims abstract description 30
- 235000004611 garlic Nutrition 0.000 title claims abstract description 30
- 244000294411 Mirabilis expansa Species 0.000 title claims description 24
- 235000015429 Mirabilis expansa Nutrition 0.000 title claims description 24
- 235000013536 miso Nutrition 0.000 title claims description 24
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 28
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 244000068988 Glycine max Species 0.000 claims abstract description 19
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000019441 ethanol Nutrition 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 230000003442 weekly effect Effects 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims 1
- 239000008187 granular material Substances 0.000 claims 1
- 230000005070 ripening Effects 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 238000000034 method Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 235000010081 allicin Nutrition 0.000 description 3
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 230000017531 blood circulation Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000004051 gastric juice Anatomy 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 230000032258 transport Effects 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000009044 synergistic interaction Effects 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/212—Garlic
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 양파 및 마늘을 주성분하는 분말된장의 제조방법에 관한 것으로 특히, 양파 또는 마늘의 영양소를 포함하면서 간편하게 사용 먹을수 있게 하는 양파 및 마늘을 이용한 분말된장의 제조방법에 관한 것이다.The present invention relates to a method for producing powdered miso containing mainly onions and garlic, and more particularly, to a method for preparing powdered miso using onions and garlic to easily eat and use the nutrients of onions or garlic.
본 발명의 주성분인 양파는 알려진 바와같이 알리신과 비타민 A, B1, B2, C 그리고 이눌린 등이 양파에 많이 들어있어, 인체에 필요한 영양공급과 건강증진에 도움이 있다 하겠다.Onion, the main ingredient of the present invention, as known, allicin and vitamins A, B 1 , B 2 , C and inulin are contained in a lot of onions, it will be helpful for the nutrition and health promotion necessary for the human body.
양파는 모세혈관을 보호하고 혈액순환을 원활하게하며, 동맥경화, 심장질환, 뇌졸증, 고혈압 예방 및 치료효능을 돕고, 공팥의 기능을 증진시키며, 위액 분비를 촉진, 위장의 소화력을 높여주는 등의 효과가 있다.Onion protects capillaries and facilitates blood circulation, helps to prevent and cure arteriosclerosis, heart disease, stroke, hypertension, improves the function of the kidneys, promotes secretion of gastric juice, and improves digestion of the stomach. It works.
그리고, 본 발명의 다른 실시예로서 주성분인 마늘 역시 알려진 바와 같이 유효성분인 알륨, 알린, 알리신, 비타민 A, B1이 있으며, 체내 흡수시 장내 유익세균의 작용을 활발하게하여, 장내살균 작용등이 있으며, 노화방지를 하는 활성비타민이 풍부하여 의약품의 원료로도 사용하고 있다.As another embodiment of the present invention, garlic, which is also a main ingredient, also has active ingredients such as allium, allicin, allicin, vitamin A, and B 1 , and active intestinal beneficial bacteria when absorbed into the body, resulting in intestinal disinfection. It is rich in active vitamins to prevent aging and is also used as a raw material for medicines.
또한, 심장근육을 보호하고 혈액순환을 원활하고 위액분비를 촉진시켜주어 식욕을 왕성하게 하는 작용을 한다.In addition, it protects the heart muscle, facilitates blood circulation and promotes secretion of gastric juices, which acts to stimulate appetite.
이와같은 효능을 갖는 양파 또는 마늘의 영양소를 분말된장에 포함되도록하여 독특한 향에 의하여 역겨운 냄새 때문에 그대로 섭취하기 곤란한 양파 또는 마늘을 된장과 함께 섭취하도록하므로 섭취가 용이하여 건강식품으로 간편하게 섭취할 수 있도록 한 것이다.The nutrients of onion or garlic having such an effect are included in the powder soybean paste so that the onion or garlic, which is difficult to eat as it is because of its disgusting smell due to its unique fragrance, is eaten with soybean paste so that it can be easily consumed as a health food. It is.
이상 양파 및 마늘은 우리 고유의 식물과 그 효능면에서 동양의학으로나 의약식품학계에서 이미 널리 알려진 영양식품으로 입증되고 있다. 따라서 된장은 알려진 바와같이 항암요능이 있어 양파 및 마늘 된장과 같이 섭취시 상호 상승작용이 크다 하겠다.Onion and garlic have been proven as a nutritional food that is widely known in Oriental medicine and medicinal food science in terms of our own plants and its efficacy. Therefore, doenjang is known to have anti-cancer activity, so onions and garlic doeneunde synergistic interactions when ingested.
한편, 사용, 운반, 보관이 간편하고 경제적이며, 생양파 또는 생마늘을 따로 보관하여 사용시 번거로움이 없고 간편하다 하겠다. 그리고 종래의 기술로는 양파 및 마늘을 이용한 분말된장은 기술상 문헌이나 특허등록된 바 없으며, 분말된장으로는 특허공개번호 특1987-0001787호 등이 있다. 이 역시 가루된장을 손쉽게 염가로 재조하는 방법에 관한 것으로 조미된장으로 된장 100부에다 무시래기 분말 30부와 발효밀분말, 멸치, 다시마 등으로 만든 조미액을 흡수시킨 분말 35부를 혼가한 혼합분말된장에다가 1:1비로 혼가하여 균일하게 뒤섞은후 망상용기에 넣어서 밀어낸 것을 20℃∼30℃의 상온에서 함유수분이 양 12%로 되게 건조한 후, 통상의 젖산칼슘, 비타민 등의 영양강화제를 적당량 혼합하여 조미된 분말된장을 얻게 되는 것이다.On the other hand, it is easy and economical to use, transport, and storage, and it is easy to use without having to use raw onion or raw garlic separately. In the prior art, powdered miso using onions and garlic is not technically documented or patented, and there are patent publication No. 1987-0001787 as powder miso. This is also a method for easily making inexpensive powdered soybean paste. It is mixed powdered soybean paste mixed with 100 parts of seasoned soybean paste, 30 parts of dried sesame powder, and 35 parts of powder absorbing seasoned liquid made from fermented wheat powder, anchovy, and kelp. After mixing in a 1: 1 ratio, stir it uniformly, and then push it into a reticular container and dry it so that the moisture contained is 12% at a room temperature of 20 ° C. to 30 ° C., and then mix an appropriate amount of a nutritional enhancer such as calcium lactate and vitamins. The seasoned powdered miso will be obtained.
본 발명품은 양파 또는 마늘을 이용한 분말된장을 제공하는데 그 목적이 있으며, 분말이므로 방부제를 첨가시키지 않고도 보관, 유통과정이 간편하고 쉽게 변질 또는 부패되지 않도록 하려는 것이다.The present invention is to provide a powdered miso using onion or garlic, and is a powder, so that the storage, distribution process is easy and does not deteriorate or decay easily without adding a preservative.
한편, 본 발명품은 저염분말된장으로 염도는 7∼8%이며, 시중에 유통되는 된장염도표시는 약 16∼18% 정도의 염도가 첨가되어야 부패방지는 물론 된장으로서 맛을 유지할 수 있다.On the other hand, the present invention is a low-salt powdered soybean paste with a salinity of 7 to 8%, and commercially available miso salinity labeling should add about 16 to 18% of salinity to prevent decay and maintain taste as a miso.
본 발명의 목적을 달성하기 위하여 재료로 보통된장과 매주분말을 에칠알콜로 숙성발효시킨 된장 그리고 세절 또는 다져진 양파 또는 마늘을 숙성된 매주분말된장과 혼합교반한 다음 된장을 첨가하여 혼합교반하면 상기 제품은 1차 혼합이 완성된 것이다.In order to achieve the object of the present invention, the product is a mixture of the common doenjang and weekly powder fermented with ethanol and fermented miso and finely chopped or chopped onion or garlic with the aged weekly powdered doen Is the first mixing.
2차 공정으로 1차 가공된 제품을 과립기에 압축하여 성형된 과립분을 건조시킨다. 가열건조기 내부온도 50℃ 내외로 하여, 간접열로서 5∼7시간 가열건조하면, 제품의 수분함량은 1∼2% 정도가 되며, 제품이 완성되 과립분말을 균일하게 포장하면 제품은 완성시키는 것이다. 건조전의 양파 및 마늘된장은 100 중량부당 건조기에 건조후 중량부는 45중량부가 된다.The first processed product is compressed into a granulator in a second process to dry the granulated powder. When heated and dried inside the heat dryer at 50 ° C. for 5 to 7 hours as indirect heat, the water content of the product is about 1 to 2%. When the product is finished and the granular powder is uniformly packaged, the product is completed. Onion and garlic doenjang before drying is 45 parts by weight after drying in 100 parts by weight of the dryer.
상기 매주가루를 된장 및 양파 또는 마늘 첨가하여 저염분말된장을 생산하기 위하여 매주가루와 에칠알콜농도 25%를 1:1의 비율로 혼합교반한 후 일주에서 약 10일정도 25℃∼30℃ 정도의 온도를 유지시키면 숙성된 매주가루가 혼화되기 좋은상태로 된다. 소금이나 방부제를 첨가하지 않고, 에칠알콜에 의해 발효하였으므로 무염된장이 되는 것이며, 즉 에칠알콜에 매주가루가 침지된 상태로 약 10일정도 상온 30℃ 정도에서 유지시키면 숙성되면서 매주가루성분의 대부분이 알콜에 분해 용출되면서 완전히 숙성되여, 매주맛이 된장맛이 된다. 에칠알콜에 의해 발효숙성된 된장이 되는 것이다.In order to produce low-salt powdered miso by adding miso and onion or garlic to the weekly powder, 25% of the powder and ethanol concentration were mixed at a ratio of 1: 1 in a ratio of 1: 1 to 25 ° C. to 30 ° C. Maintaining the temperature leads to a good state of blending the aged powder every week. Since it is fermented with ethyl alcohol without adding salt or preservatives, it becomes unsalted soy sauce. That is, when it is kept at about 30 days at room temperature for about 10 days with immersed powder in ethyl alcohol every week, Decomposed and eluted in alcohol, it is fully matured, and it becomes a miso flavor every week. Fermented soybean paste is fermented by ethyl alcohol.
따라서 발명품의 염도를 낮추기 위하여 매주가루 그대로 교반하여 제품화했다면 염도는 떨어질 수 있으나, 된장으로서 맛을 얻기는 어려운 실정이다. 한편, 매주분말을 된장으로 발효시키기위해 사용한 에칠알콜은 건조시 분해되여 증발하고 에칠알콜 고형분은 부패방지, 용해작용, 산화방지효과가 있다.Therefore, to reduce the salinity of the invention, if the product is prepared by stirring weekly as it is, the salinity may drop, but it is difficult to obtain the taste as miso. On the other hand, the ethyl alcohol used to ferment the weekly powder with soybean paste is decomposed and evaporated when dried, and the ethyl alcohol solids have anti-corruption, dissolving, and antioxidant effects.
다음 양파, 마늘을 부패하고 상한 것을 골라내고 물로 깨끗이 세척한 다음, 분쇄기에 세절하여 다진 것을 1차 가공에 첨가한다.Then smash the onions and garlic, pick out the spoiled ones, wash them thoroughly with water, and then chop them into a grinder and add the minced to the first process.
상술한 바와같이 양파 및 마늘을 이용한 분말된장의 조성비율을 무게%로 나타내보면 우선 양파를 이용한 된장의 경우는 다음과 같다.As described above, the composition ratio of the powdered miso using onions and garlic is expressed in weight percent. First, the case of miso using onions is as follows.
〈실시예1〉 재료 사용량(무게%) 이용범위(무게%)<Example 1> Material use amount (weight%) Use range (weight%)
양파 20 16 - 30Onions 20 16-30
된장 50 25 - 50Miso 50 25-50
발효숙성매주가루 23 20 - 40Fermented aging sake powder 23 20-40
소금 7 2 - 8Salt 7 2-8
양파를 이용한 분말된장은 건강식으로 좋은식품이나 심한 냄새 때문에 조리시 불편함이 있다. 그러나 양파분말된장에 적당량의 물만 첨가하여 된장으로 먹을수 있어 앙파 섭취를 간편하게 한 것이다.Powdered miso using onions is a healthy food, but there is an inconvenience when cooking because of the strong smell. However, by adding only a moderate amount of water to onion powder miso, you can eat it with soybean paste.
다음은 마늘을 이용한 분말마늘된장의 조성비율 무게%는 다음과 같다.Next, the composition percentage of the garlic garlic powder using garlic is as follows.
〈실시예2〉 재료 사용량(무게%) 이용범위(무게%)<Example 2> Material Usage (Weight%) Range of Use (Weight%)
마늘 20 16 - 30Garlic 20 16-30
된장 50 25 - 50Miso 50 25-50
발효숙성매주가루 23 20 - 40Fermented aging sake powder 23 20-40
소금 7 2 - 8Salt 7 2-8
마늘을 이용한 분말마늘된장 역시 상기 양파분말된장의 이점과 같다.Powdered garlic miso using garlic is also the same as the onion powder miso.
본 발명은 발효숙성된 매주가루만 미리 제조해 두면, 과잉 생산된 양파 또는 마늘을 많은량을 신속히 제품화 할 수 있어 양파 및 마늘 수확시기에 생산자에 이익과 소비자에게는 저렴한 가격으로 공급할 수 있어 동시에 일거양득이다.According to the present invention, if only the fermented mature weekly powder is prepared in advance, a large amount of over-produced onion or garlic can be quickly produced, and at the time of harvesting onion and garlic, it can be supplied to producers at a reasonable price and at a low price to consumers. to be.
기존에 유통되고 있는 된장은 수분함량이 50%로 본 발명품은 운반유용이 편리하며 보관 및 사용이 간편하다. 따라서 조리시 양파나 마늘을 별도 첨가하는 번거로움이 없고, 분말건조된 상태이므로 보관시 변질이나 부패되지 않는등의 효과가 있다.The soybean paste that is distributed in the existing 50% moisture content of the present invention is convenient for transport and easy to store and use. Therefore, there is no hassle of adding onion or garlic separately when cooking, and since the powder is in a dry state, there is an effect such as deterioration or corruption during storage.
또한, 양파와 마늘을 첨가하여 제조한 제품으로 손쉽게 영양소를 섭취할 수 있으면 매주가루를 에칠알콜로 발효숙성시키므로 소금이나 방부제를 사용하지 않아 저염제조가 가능했다. 시중 유통되고 있는 된장은 소금 16∼18%이나 본 발명은 소금 7∼8%이다. 따라서 염도를 7∼8% 수준으로 저염화 할 수 있는 것은, 제조과정에서 별도의 소금을 첨가하지 않고, 된장 50%를 첨가 내물에 염도는 16∼18%이므로 양파 또는 마늘 20%와 발효숙성매주가루 30%를 첨가제조했을 때 염도성분은 7∼8%로 저염화 되기 때문이다.In addition, it is a product manufactured by adding onion and garlic, so if nutrients can be easily consumed, it is fermented and matured with ethanol every week, so it is possible to produce low salt without using salt or preservatives. The commercially available miso is 16-18% salt, but the present invention is 7-8% salt. Therefore, salinity can be reduced to 7 ~ 8% level without adding extra salt in the manufacturing process, and add 50% of soybean paste. When 30% of the powder is added, the salinity component is reduced to 7-8%.
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| KR20040017192A (en) * | 2002-08-20 | 2004-02-26 | 박정이 | Manufacturing method of powdered miso using onion and garlic |
| KR20040018060A (en) * | 2002-08-24 | 2004-03-02 | 박정이 | Manufacturing method of powdered soybean paste using onion and garlic |
| KR20040046570A (en) * | 2002-11-27 | 2004-06-05 | 박정이 | Preparation of Powdered Cheonggukjang Using Onion and Garlic |
| KR100907659B1 (en) * | 2008-03-31 | 2009-07-13 | 하미숙 | The traditional characteristic soy made with barley powder and a preparing method thereof |
| KR101067733B1 (en) * | 2009-06-23 | 2011-09-28 | 김용식 | Onion Unpolished rice Powder Bean paste And Method Formanufacturing Thereof |
| KR101418338B1 (en) * | 2012-08-29 | 2014-07-10 | 강경래 | Method for manufacturing a pill using gombo-baechu |
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| KR870000024A (en) * | 1985-06-24 | 1987-02-16 | 고이찌 요시다 | Soybean Powder Manufacturing System |
| KR880000330A (en) * | 1986-06-06 | 1988-03-25 | 원본미기재 | Fine granules based on silica, their preparation and use as elastomeric reinforcing agents |
| KR20010036224A (en) * | 1999-10-04 | 2001-05-07 | 장기운 | Powdered soybean pastes |
| KR100279706B1 (en) * | 1998-07-30 | 2001-06-01 | 박정이 | Method of manufacturing red pepper paste using onion and garlic |
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| KR870000024A (en) * | 1985-06-24 | 1987-02-16 | 고이찌 요시다 | Soybean Powder Manufacturing System |
| KR880000330A (en) * | 1986-06-06 | 1988-03-25 | 원본미기재 | Fine granules based on silica, their preparation and use as elastomeric reinforcing agents |
| KR100279706B1 (en) * | 1998-07-30 | 2001-06-01 | 박정이 | Method of manufacturing red pepper paste using onion and garlic |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20040017192A (en) * | 2002-08-20 | 2004-02-26 | 박정이 | Manufacturing method of powdered miso using onion and garlic |
| KR20040018060A (en) * | 2002-08-24 | 2004-03-02 | 박정이 | Manufacturing method of powdered soybean paste using onion and garlic |
| KR20040046570A (en) * | 2002-11-27 | 2004-06-05 | 박정이 | Preparation of Powdered Cheonggukjang Using Onion and Garlic |
| KR100907659B1 (en) * | 2008-03-31 | 2009-07-13 | 하미숙 | The traditional characteristic soy made with barley powder and a preparing method thereof |
| KR101067733B1 (en) * | 2009-06-23 | 2011-09-28 | 김용식 | Onion Unpolished rice Powder Bean paste And Method Formanufacturing Thereof |
| KR101418338B1 (en) * | 2012-08-29 | 2014-07-10 | 강경래 | Method for manufacturing a pill using gombo-baechu |
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