KR20030096928A - Soybean paste containing deer antlers and manufacturring method thereof - Google Patents

Soybean paste containing deer antlers and manufacturring method thereof Download PDF

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KR20030096928A
KR20030096928A KR1020020034027A KR20020034027A KR20030096928A KR 20030096928 A KR20030096928 A KR 20030096928A KR 1020020034027 A KR1020020034027 A KR 1020020034027A KR 20020034027 A KR20020034027 A KR 20020034027A KR 20030096928 A KR20030096928 A KR 20030096928A
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antler
miso
powder
weight
soybean paste
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신삼례
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신삼례
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/31—Foods, ingredients or supplements having a functional effect on health having an effect on comfort perception and well-being
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)

Abstract

PURPOSE: A method of producing fermented soybean paste containing pilose antler by mixing pilose antler powder with unripened fermented soybean paste is provided. Therefore, the product is removed from the characteristic taste of pilose antler while having pharmacological effects of pilose antler. CONSTITUTION: Fermented soybean paste is prepared by adding 1 to 20 parts by weight of pilose antler(Cervi Parvum Cornu) powder to 100 parts by weight of unripened fermented soybean paste and then aging. The pilose antler powder is obtained by adding 1 to 5 parts by weight of alcohol to 100 parts by weight of pilose antler powder and then roasting for about 5 to 10min.

Description

녹용 함유 된장 및 그 제조방법{SOYBEAN PASTE CONTAINING DEER ANTLERS AND MANUFACTURRING METHOD THEREOF}Deer antler-containing miso and its manufacturing method {SOYBEAN PASTE CONTAINING DEER ANTLERS AND MANUFACTURRING METHOD THEREOF}

본 발명은 된장 및 그 제조방법에 관한 것으로, 더욱 상세하게는 미숙성 된장에 녹용 분말을 첨가하여 숙성시킨 된장 및 녹용의 맛과 영양을 부여하되 녹용이 가지는 비린내와 같은 잡냄새는 제거된 된장을 제조하는 방법에 관한 것이다.The present invention relates to a doenjang and a method of manufacturing the same, and more particularly to add the taste and nutrition of aging doenjang and antler by adding antler powder to the immature doenjang miso smell such as smell of antler removed It relates to a manufacturing method.

콩으로 메주를 쑨 다음, 이를 다른 원료와 혼합하여 숙성시킨 우리의 대표적 발효식품의 하나인 된장은, 곡류를 위주로 한 우리의 식생활에 있어서 단백질 공급원으로서 매우 중요한 역할을 해 왔다.Soybean paste, which is one of our representative fermented foods, which has been fermented with soybeans and then mixed with other ingredients, has played a very important role as a protein source in our grain-based diet.

그 뿐만 아니라, 최근에는 콩 속에 포함된 생리활성 물질들이 성인병 예방에도 도움을 주는 것으로 연구 발표되어 관심을 끌고 있다. 예컨대, 콩속의 이소플라본 중 제니스타인 등은 암세포의 증식을 감소시키고, 정상 세포의 분열을 촉진하는 항암작용을 나타내며, 이소플라본의 유도체인 이피리플라본은 뼈의 재흡수를 저해하는 동시에 뼈의 밀도를 높여 골다공증을 예방하는 효과를 나타내는 것으로 발표되었다.In addition, recently, bioactive substances contained in soybeans have been researched and released to help prevent adult diseases. For example, Zenithine among the isoflavones in soybeans exhibit anticancer activity that reduces the proliferation of cancer cells and promotes the division of normal cells, and the pyriflavones, derivatives of isoflavones, inhibit bone resorption and at the same time bone density It has been shown to increase the effects of preventing osteoporosis.

이러한 콩 속에 포함된 유효성분들은 된장을 담아 발효시키는 과정 중에도그대로 유질 됨은 물론이거니와, 된장의 발효과정 중에는 단백질이 분해되어 각종 아미노산이 생성되고, 새로운 항산화성 물질이 생성되기도 한다.The active ingredients contained in these soybeans are not only oiled during fermentation with soybean paste, but also during fermentation of soybean paste, proteins are broken down to produce various amino acids and new antioxidants.

이와 같이 우리의 전통 발효식품인 된장의 높은 영양적 가치와 그 속에 함유된 유효성분들이 밝혀져 감에 따라, 된장은 우리의 식탁에 있어서의 기본적인 식재로서 뿐만 아니라, 건강식품으로서도 새롭게 자리매김해 가고 있다.As the high nutritional value of doenjang, our traditional fermented food, and the active ingredients contained in it, the doenjang is newly established as a health food as well as a basic ingredient on our table. .

그런데 이와 같이 맛과 영양을 겸비한 건강식품인 된장이지만, 감칠 맛이나 단 맛보다는 씁스럼한 뒷맛이나 특유의 냄새를 가지기 때문에 일반적으로 재차 조리하여 먹어야 할 뿐만 아니라, 칼슘이나 철분 등의 각종 무기질 성분은 풍부하게 포함되어 있지 않기 때문에 조리시에는 이러한 성분을 보충할 다른 재료를 첨가하여 조리하는 것이 일반적이다.However, it is a miso, a health food that combines taste and nutrition, but because it has a bitter aftertaste or a characteristic smell rather than a savory or sweet taste, it is not only generally cooked again but also various minerals such as calcium and iron Since it is not abundantly contained, it is common to cook with the addition of other ingredients to supplement these ingredients.

예컨대, 된장국이나 된장찌개를 끓일 경우에는 부족한 영양분을 보충해 주고, 맛을 좋게 하기 위해 멸치나 쇠고기 등의 다른 식재를 매번 첨가해 주어야 하며, 쌈장을 만들 때에도 쇠고기 등을 넣고 볶아 주어야 하는 등 재차 조리를 거쳐야 하는 불편이 있기도 하다. 또, 감칠맛을 증가시키기 위해서 된장의 조리시에 화학 조미료를 첨가하여 조리하는 경우가 많은데, 화학 조미료의 성분은 인체에 해로운 것으로 알려져 있어, 화학 조미료를 사용하지 않고도 감칠맛을 내는 된장의 개발은 보건적인 측면에서도 매우 바람직하리라 기대된다.For example, when cooking miso soup or doenjang stew, make up for the lack of nutrients and add other ingredients such as anchovies and beef each time to improve the taste. There are also inconveniences that have to go through. In addition, in order to increase the umami, the seasoning of miso is often done by adding chemical seasonings, but the ingredients of chemical seasonings are known to be harmful to the human body. It is expected to be very desirable from the perspective.

본 발명은 상기와 같이 된장에 각종 무기질 성분을 보충하기 위해 조리시에 다른 보충 식재를 첨가해 주어야 하는 번거러움을 들어 줄 수 있을 뿐만 아니라,고소하고 감칠맛 나는 뒷맛을 가지기 때문에 조리과정이 간편하고, 화학 조미료를 사용하지 않고 조리할 수 있어 건강에 좋을 뿐만 아니라, 경우에 따라서는 별도의 조리과정을 생략하고 먹기에도 좋은, 맛과 영양면에서 개선된 된장 및 그 제조방법을 제공하는 것을 목적으로 한다.The present invention not only can give the hassle of adding other supplementary ingredients at the time of cooking to replenish various mineral ingredients in miso as described above, and also has a savory and rich aftertaste, and thus the cooking process is simple and chemical. It is an object of the present invention to provide an improved doenjang and its manufacturing method in terms of taste and nutrition, which can be cooked without using seasonings, which is not only good for health but also sometimes skips a separate cooking process.

사슴의 뿔을 녹용(鹿茸)이라 하는데, 이 녹용은 칼슘과 철분 등의 무기질이 풍부하기 때문에 한방에서는 예로부터 녹용을 골다공증 예방 및 치료를 비롯하여 간기능 개선, 어린이 성장발육촉진과 지능발달, 신체의 면역기능이 증진 및 피로 회복 등 다양한 효과가 있는 보약재로 사용하여 왔다. 이러한 녹용의 효능은 현대 의학에 의해서도 입증되고 있는데, 현재까지 조혈기능 항진, 세포성 면역기능 증강, 간장기능 개선, 피로나 쇠약상태에 있는 장기, 혈관운동조직 및 신경세포 등에 매우 유익한 작용을 하는 것이 확인된 바 있다.Deer antler is called antler, which is rich in minerals such as calcium and iron. In oriental medicine, antler is traditionally used to prevent and treat osteoporosis, to improve liver function, to promote children's growth and to develop intelligence, It has been used as a medicine with various effects such as improving immune function and restoring fatigue. The efficacy of such antler is also proven by modern medicine. To date, it has been shown to be very beneficial for hematopoietic function, enhanced cellular immune function, hepatic function, organs in fatigue or weakness, vascular motor tissues and nerve cells. It has been confirmed.

특히, 최근에는 녹용 추출물이 골수모세포 증식에 도움을 주는 것으로 밝혀져 백혈병 등의 치료에도 이용될 수 있다는 연구결과가 발표되기도 하였다.In particular, recent studies have shown that antler extract can be used for the treatment of leukemia because it has been found to help myeloid cell proliferation.

본 발명자들은 상기와 같은 녹용의 뛰어난 효과를 된장과 같은 전통 장류에 접목할 경우, 된장에 부족한 각종 무기질을 공급할 수 있어 된장을 영양적인 측면에서 더욱 완전한 식품으로 만들 수 있을 것으로 판단하여, 종래에 녹용이 주로 사용되어 오던 형태인 녹용의 엑기스를 만들어 된장을 담는데 이용하고자 시도하였다. 그러나 통상 녹용의 엑기스를 얻기 위해서는 장시간 달여야 하는 번거러움이 있을 뿐만 아니라, 녹용 엑기스를 첨가한 된장은 수분의 증가로 맛이 떨어지고 저장성이 나빠지는 등 문제가 있음을 발견하였다.The inventors of the present invention, when combined with the traditional effects of antler, such as doenjang, can supply various minerals lacking in the doenjang, judging that the miso can be made more complete food in terms of nutrition, conventionally antler An attempt was made to make an extract of antler, a form that was mainly used to contain miso. However, in order to obtain an extract of antler, it was found that not only has to be troublesome for a long time, but also miso added to the antler extract has a problem such as poor taste and poor shelf life due to an increase in moisture.

상기 사실에 근거하여 본 발명자들은 녹용의 전통적인 이용방법이었던 엑기스를 이용하는 방법에서 벗어난 다른 방법에 의해 녹용의 뛰어난 영양 및 보양효과를 된장에 부여하여 전통 된장을 한층 우수한 식품으로 개발할 수 있는 방법을 찾기 위해 노력한 결과, 본 발명을 완성하기에 이르렀다.Based on the above facts, the present inventors have tried to find a way to develop traditional miso into a superior food by imparting the superior nutrition and rehabilitation effect of deer antler by other methods deviating from the conventional method of using antler. As a result of the effort, the present invention has been completed.

이에, 본 발명에서는 간장을 분리해 낸 미숙성 된장 100중량부에 대해, 녹용 분말 1~20중량부를 첨가하여 함께 숙성·발효시킨 것을 특징으로 하는 녹용 함유 된장을 제공한다.Accordingly, the present invention provides a deer antler-containing miso characterized in that 1 to 20 parts by weight of antler powder is added to 100 parts by weight of immature miso from which soy sauce is separated, and then aged and fermented together.

또한, 상기 발명에 있어서, 상기 녹용 분말로서 녹용에 알코올을 첨가하여 볶은 것을 사용하는 것을 특징으로 하는 녹용 함유 된장을 제공한다.Further, in the above invention, it provides a antler-containing miso characterized in that the roasted by adding alcohol to the antler as the antler powder.

한편 본 발명에서는,On the other hand, in the present invention,

슬라이스하여 건조한 녹용에 알코올을 첨가하여 볶은 다음, 이를 분쇄하여 녹용 분말을 제조하고;Sliced and roasted by adding alcohol to the dried antler, and then pulverized to prepare an antler powder;

상기 녹용분말을 간장을 분리해 낸 미숙성 된장에 첨가하여 혼합하고;Adding the antler powder to immature miso from which soy sauce is separated and mixed;

상기 녹용 분말이 첨가된 미숙성 된장을 숙성·발효시키는 것을 특징으로 하는 녹용 함유 된장의 제조방법을 제공한다.It provides a method for producing antler-containing miso characterized in that the aging and fermentation of the immature miso added to the antler powder.

이하, 본 발명을 좀 더 상세히 설명한다.Hereinafter, the present invention will be described in more detail.

상기한 바와 같이, 본 발명의 녹용 함유 된장 및 그 제조방법에 있어서는 녹용 엑기스 대신 녹용 분말을 사용한다. 이때 사용하는 녹용은 반드시 고급품인 상대에 한하지 않고, 중대나 하대의 녹용을 사용하는 것도 무방하다. 그렇기 때문에, 본 발명은 녹용의 효율적인 이용이라는 측면에서도 매우 의미가 있다.As described above, in the antler-containing miso of the present invention and its manufacturing method, antler powder is used instead of the antler extract. The deer antler used at this time is not necessarily a high-quality opponent, and may use a deer antler of a company or a lower party. Therefore, the present invention is also very meaningful in terms of efficient use of antler.

다음으로 첨가할 녹용 분말을 준비하는 과정을 설명한다. 통상적으로 사슴에서 절취한 녹용은 얇게 슬라이스하여 한약재 등으로 사용하는데, 본 발명에서 사용하는 녹용도 일단 슬라이스한 다음 약 2시간 이상 건조한 것을 사용한다. 이렇게 건조된 녹용은 핏기가 마르고 손으로 부서질 정도로 바삭바삭한 상태가 되는데, 이것을 그대로 분쇄하여 분말화할 수도 있다.Next, the process of preparing the antler powder to be added will be described. Typically, the deer antler cut from the deer is thinly sliced and used as a herbal medicine, etc. The antler used in the present invention is sliced once and then dried for about 2 hours or more. The dried antler is crunchy enough to dry and break by hand, it may be pulverized as it is powdered.

그러나 그렇게 할 경우, 녹용이 가진 영양을 공급한다는 측면에서는 바람직하지만, 녹용 자체가 가지고 있는 잡냄새나 비린맛 때문에 이를 원료로 된장을 담구었을 때는, 생녹용의 잡맛이 된장에 남아 있어 구수하고 감칠맛 나는 된장을 제공하고자 하는 목적에는 부합되지 않아서 바람직하지는 않다.However, in doing so, it is preferable in terms of supplying nutrition of antler, but when it is soaked in the miso of raw antler itself due to the smell and fishy taste of antler itself, the miso of raw antler remains in miso This is not desirable because it does not meet the purpose of providing it.

따라서, 본 발명에서는 이 녹용을 일단 약한 불로 살짝 볶은 것을 사용하는데, 그냥 볶을 경우에는 잡냄새가 완전히 제거되지 않고, 또 냄새를 제거하기 위해 온도를 높여주면 잘 타거나 부서지는 문제점이 있다.Therefore, in the present invention, once the antler is slightly roasted with a weak fire, the smell is not completely removed when it is just roasted, and there is a problem that it burns well or breaks when the temperature is increased to remove the smell.

따라서, 본 발명의 가장 바람직한 실시형태에 있어서는 상기 슬라이스한 녹용에 에탄올과 같은 알코올을 분무하여 눅눅하게 한 다음, 약한 불에서 살짝 볶은 것을 분말화하여 사용한다.Therefore, in the most preferred embodiment of the present invention, the sliced antler is sprayed with an alcohol such as ethanol to dampen it, and then it is used by powdering the roasted lightly on a low heat.

이때, 상기 알코올은 상기 건조 녹용 100중량부에 대해 1~5중량부를 사용하고, 상기 알코올을 첨가한 건조 녹용을 볶는 시간도 약 5분 내지 10분이면 본 발명의 목적을 달성하기에 충분하다.At this time, the alcohol is used 1 to 5 parts by weight based on 100 parts by weight of the dry antler, and the time to roast the dry antler to which the alcohol is added is enough to achieve the object of the present invention.

상기와 같이 알코올을 분무한 다음 볶게 되면, 비점이 낮은 알코올이 증발하면서 녹용에 있는 잡냄새를 추출하여 제거하기 때문에, 이 단계를 거친 녹용은 잡냄새가 없고 고소한 맛을 내게 된다.When the alcohol is sprayed and roasted as described above, since the low boiling alcohol evaporates and extracts and removes the odor of the antler, the antler which has undergone this step has no smell and has a savory taste.

이렇게 볶아서 잡냄새를 제거한 녹용은 부서지기 쉬운 상태가 되는데, 본 발명에서는 이를 분쇄하여 분말상으로 만들어 사용한다. 그런데, 본 발명에 있어서는 분말화한 녹용을 미숙성 된장에 첨가하여 발효·숙성하는 과정을 거치게 되며 그 과정에서 녹용분말도 함께 발효·분해되기 때문에, 직경 1~2㎜ 정도의 과립형태와 같이 미숙성 된장과 충분히 균일하게 혼합될 정도로만 분쇄하면 무방하며, 반드시 미분말상태로 분쇄할 필요는 없다.The antler, which is thus roasted and removed the odor, becomes brittle, in the present invention, it is pulverized and used to make a powder. However, in the present invention, the powdered deer antler is added to the immature miso, followed by fermentation and maturation, and the antler powder is also fermented and decomposed in the process, and thus immature as granules having a diameter of 1 to 2 mm. It may be pulverized only to be sufficiently uniformly mixed with adult miso, and it is not necessary to pulverize it into fine powder.

상기와 같이 준비된 녹용분말을, 간장을 분리해 낸 상태의 미숙성의 된장과 균일하게 혼합하여 발효·숙성시켜 된장을 완성한다.The antler powder prepared as described above is mixed uniformly with the immature miso in the state in which the soy is separated to ferment and mature to complete the miso.

이때, 상기 녹용분말은 미숙성 된장 100중량부에 대해 1~20중량부, 바람직하게는 2~5중량부의 범위에서 사용한다. 이 녹용분말의 함량이 상기 범위보다 적은 경우에는 녹용을 첨가하여 맛과 영양을 개선하고자 하는 본 발명의 목적에 부합하지 않으며, 상기 범위보다 과도하게 많으면 된장 특유의 맛을 잃고, 저장성이 나빠지는 등 문제가 발생하므로 바람직하지 않다.At this time, the antler powder is used in 1 to 20 parts by weight, preferably 2 to 5 parts by weight with respect to 100 parts by weight of immature miso. If the content of the antler powder is less than the above range, it does not meet the object of the present invention to improve the taste and nutrition by adding the antler, excessively more than the above range loses the taste of miso, deterioration of shelf life, etc. It is not desirable because problems arise.

상기 녹용분말과 미숙성 된장을 균일하게 혼합한 후에는 통상의 방법에 의해 이 된장을 발효·숙성시키는 과정을 거치게 된다. 이때의 숙성에 필요한 시간 또한, 통상 된장이 완전히 발효·숙성되는 기간이면 충분하다.After uniformly mixing the antler powder and immature miso, the fermentation and maturation of the miso is performed by a conventional method. The time required for the aging at this time is also sufficient if the period of the fermentation and ripening of the miso is usually.

한편, 본 발명자들이 시험한 결과, 직경 2㎜ 정도의 과립형태로 분쇄한 녹용분말을 첨가한 경우, 약 3개월의 숙성기간을 거친 후에는 녹용분말의 알갱이도 거의 완전히 분해되었음을 확인할 수 있었으며, 약 6개월의 숙성기간을 거친 후에는 구수한 맛과 감칠맛이 풍부하여 식용하기에 가장 적합한 형태로 되었다.On the other hand, as a result of testing by the present inventors, when the antler powder pulverized into granules with a diameter of about 2 mm was added, it was confirmed that the granules of the antler powder were almost completely decomposed after about three months of aging. After 6 months of maturation, it is rich in fresh taste and umami, making it the most suitable form for eating.

실시예Example

이하, 실시예를 통해 본 발명을 좀 더 설명한다.Hereinafter, the present invention will be described in more detail with reference to Examples.

[실시예 1]Example 1

녹용분말의 준비Preparation of Deer Antler Powder

슬라이스하여 건조한 녹용 10냥에, 분무기를 이용하여 시판 소주 약 50㏄를 고루 뿌려 주어 눅눅하게 만든 다음, 팬에 상기 녹용을 넣고 매우 약한 불로 5분간 볶아 비린내를 비롯한 잡냄새를 제거하였다. 이렇게 볶아 낸 녹용은 비린내가 없고 고소한 맛과 냄새를 가진다.Sliced and dried 10 antler, using a sprayer evenly sprinkled about 50 소 of soju commercially soaked, then put the antler in a pan over 5 minutes to remove the smell of fishy smell including very low fire. This roasted antler is not fishy and has a savory taste and smell.

상기 볶아 낸 녹용을 블라인더로 갈아 녹용분말을 준비하였다.The roasted antler was ground with a blinder to prepare an antler powder.

미숙성 된장의 준비Preparation of immature miso

메주 10㎏을 50ℓ의 소금물에 침지하여 햇볕이 잘 드는 곳에서 뚜껑을 열어 햇빛을 많이 받도록 하여 40일간 발효시킨 후, 간장을 여과해 내고 메주(미숙성 된장)만을 준비하였다.10 kg of meju was immersed in 50 L of brine to open the lid in a sunny place to receive a lot of sunlight and fermented for 40 days, soy sauce filtered out and prepared only meju (mature miso).

혼합 및 숙성Mixing and ripening

상기 간장을 여과한 미숙성 된장 5㎏에 상기 녹용 분말 100g을 첨가하여 잘 혼합한 후, 전통 옹기에 잘 다져 넣고 약간의 소금을 뿌려 3개월간 발효·숙성시켰다.After adding 100 g of the antler powder to 5 kg of immature soybeans filtered with the soy sauce, the mixture was well mixed, and then finely chopped into traditional Onggi and sprinkled with some salt to ferment and mature for 3 months.

[비교예 1]Comparative Example 1

실시예 1에서와 동일한 방법으로 된장을 제조하되, 실시예 1에서와 같은 녹용 분말의 첨가는 없었다.Doenjang was prepared in the same manner as in Example 1, but no antler powder was added as in Example 1.

[실시예 2]Example 2

실시예 1에서와 동일한 방법으로 된장을 제조하되, 실시예 1에서와는 달리 슬라이스하여 건조한 상태의 녹용을 분쇄한 녹용분말을 사용하였다.Miso was prepared in the same manner as in Example 1, except that in Example 1, the antler powder obtained by crushing the dried antler in a dry state was used.

[실시예 3]Example 3

실시예 1에서와 동일한 방법에 의해 녹용함유 된장을 제조하되, 녹용에 소주를 뿌려주지 않고 약한 불로 5분간 볶아 분쇄한 녹용 분말을 사용하였다.An antler-containing miso was prepared in the same manner as in Example 1, except that the antler powder, which was roasted for 5 minutes on a low heat without being sprayed with soju, was used.

관능검사Sensory evaluation

상기 실시예 1~3 및 비교예 1에서 제조한 된장에 대하여 숙련된 관능 검사요원 10인에 의해 관능검사를 실시하여 평균한 점수를 하기 표 1에 나타내었다.Table 1 shows the average scores of sensory tests performed by 10 experienced sensory test agents for the miso prepared in Examples 1 to 3 and Comparative Example 1.

냄새smell 맛flavor 실시예 1Example 1 55 5(구수하고 감칠맛 강함)5 (saving and strong) 실시예 2Example 2 2.52.5 3(비린맛 있음)3 (with fishy taste) 실시예 3Example 3 3.53.5 3.5(다소 비린맛)3.5 (slightly fishy) 비교예 1Comparative Example 1 2.52.5 3(씁스럼한 맛 있음)3 (bitter taste)

성분 분석Ingredient analysis

상기 실시예 및 비교예에서 제조한 된장을 동결건조한 후 그 성분비를 분석하여 그 결과를 표 2에 나타내었다.After lyophilizing the doenjang prepared in the above Examples and Comparative Examples and analyzed the component ratios are shown in Table 2 the results.

구분division 수분(중량%)Moisture (% by weight) 회분(중량%)Ash (% by weight) 지방(중량%)Fat (% by weight) 단백질(중량%)Protein (% by weight) 탄수화물(중량%)Carbohydrate (% by weight) 실시예 1Example 1 3.073.07 14.1414.14 8.968.96 12.2212.22 61.6161.61 비교예 1Comparative Example 1 3.013.01 15.3215.32 8.428.42 12.3512.35 60.9060.90

본 발명의 방법에 따라 전통 된장에 녹용을 첨가한 된장은, 콩에 부족한 칼슘이나 철분과 같은 각종 무기질을 공급할 수 있어 영양적으로 우수할 뿐만 아니라, 구수하면서도 감칠 맛 나는 뒷맛을 가지기 때문에 조리과정도 한층 간편하며, 특히 화학 조미료를 사용하지 않고도 충분하게 감칠 맛을 내기 때문에 인체에 유해한 화학 조미료의 사용을 줄일 수 있어, 우리의 식탁을 더욱 풍성하게 하고 국민 건강증진에도 기여하는 효과를 가진다.According to the method of the present invention, doenjang which has added antler to traditional soybean paste can supply various minerals such as calcium and iron which are insufficient for soybean, and is not only nutritionally superior, but also has a delicious aftertaste aftertaste, so the cooking process is further enhanced. It is simple, and in particular, it does not have to use chemical seasonings, so it can be tasted enough to reduce the use of chemical seasonings that are harmful to the human body, thereby enriching our table and contributing to the improvement of public health.

Claims (3)

간장을 분리해 낸 미숙성 된장 100중량부에 대해, 1~20중량부의 녹용 분말을 첨가하여 함께 숙성한 것을 특징으로 하는 녹용 함유 된장.A deer antler-containing miso characterized by adding 1 to 20 parts by weight of antler powder to 100 parts by weight of immature miso from which soy sauce has been separated. 제1항에 있어서, 상기 녹용 분말은 알코올을 첨가하여 볶은 것임을 특징으로 하는 녹용 함유 된장.The antler-containing miso according to claim 1, wherein the antler powder is roasted by adding alcohol. 슬라이스하여 건조한 녹용에 알코올을 첨가하여 볶은 다음, 이를 분쇄하여 녹용 분말을 제조하고;Sliced and roasted by adding alcohol to the dried antler, and then pulverized to prepare an antler powder; 상기 녹용 분말을 간장을 뜨낸 미숙성 된장에 첨가하여 혼합하고;Adding the antler powder to immature soybean paste with soy sauce and mixing; 상기 녹용 분말이 첨가된 미숙성 된장을 숙성시키는 것을 특징으로 하는 녹용 함유 된장의 제조방법.Method for producing antler-containing miso characterized in that the aging of the immature miso added to the antler powder.
KR1020020034027A 2002-06-18 2002-06-18 Soybean paste containing deer antlers and manufacturring method thereof KR20030096928A (en)

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KR100774307B1 (en) * 2006-08-23 2007-11-07 두송약품 주식회사 Low temperature a young antler of making method

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KR950028645A (en) * 1994-04-20 1995-11-22 손종업 Manufacturing method of healthy jang
KR970064429A (en) * 1996-03-29 1997-10-13 이세진 How to make calcium-added soy sauce, hot pepper paste, doenjang
KR19990009806A (en) * 1997-07-11 1999-02-05 김성현 Herbal Natural Soy Sauce Miso Gochujang Production Method
KR980008039A (en) * 1998-02-02 1998-04-30 이주형 Miso containing chitosan and / or chitosan oligosaccharides
KR100391819B1 (en) * 2000-08-10 2003-07-16 이임수 A functional Doenjang preventing hypertension and kidney trouble and process for preparation thereof
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100774307B1 (en) * 2006-08-23 2007-11-07 두송약품 주식회사 Low temperature a young antler of making method

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