KR20050014614A

KR20050014614A - A beans as vinegar use of fermataion method and a beans paste of manufacturing process

Info

Publication number: KR20050014614A
Application number: KR1020030057038A
Authority: KR
Inventors: 손용만
Original assignee: 손용만
Priority date: 2003-07-31
Filing date: 2003-07-31
Publication date: 2005-02-07

Abstract

PURPOSE: A method for fermenting beans using vinegar and a method for manufacturing bean paste using the same vinegar fermented beans are provided, thereby eating each piece of the vinegar fermented beans conveniently, and removing bad smell from the bean paste, so that quality of the bean paste can be improved. CONSTITUTION: The method for fermenting beans using vinegar comprises the steps of: dipping beans in natural vinegar selected from persimmon vinegar, apple vinegar, maesil vinegar and a mixture thereof having pH 3.5 for 5 to 25 days; and removing water from the vinegar dipped beans and drying them, wherein the vinegar fermented beans may be further coated with fructose, medicinal herbs and wheat flour to improve the taste. The method for manufacturing bean paste using the vinegar fermented beans comprises mixing traditional fermented soybeans with the vinegar fermented beans in the ratio of 7:3.

Description

A beans as vinegar use of fermataion method and a beans paste of manufacturing process

본 발명은 우리 나라 전통 장류 식품에 기능성을 가미함으로써 단순히 전통식품에 머물지 않고 W.T.O 체제하에서 우리 나라 전통식품을 세계화하여 전 일류의 건강에 이바지하는 데 그 목적이 있다.The purpose of the present invention is to contribute to all-class health by globalizing Korean traditional foods under the W.T.O system by simply adding functionality to traditional Korean foods.

1)식초에 절임한 두류 건조 또는 발효식품1) Dried or fermented soybeans pickled in vinegar

2)종래의 식초 콩은 젖은 상태에서 식초콩을 음용 하던 전통식이 있었으나 매우 먹기가 거북하였다.2) Conventional vinegar beans were traditionally used to drink vinegar beans in wet conditions, but they were very difficult to eat.

3)전통장은 콩을 삶아서 발효를 시키기 때문에 콩에 함유된 각종 영양소가 많이 파괴가 된다.3) Traditional jang boils soybeans and ferments them, which destroys many of the nutrients contained in soybeans.

1)본 발명은 이러한 문제를 해결하기 위하여 식초에 절임한 식초콩을 서늘한 곳에서 10∼15%의 습기를 제거하고 섭씨 32∼37도의 온도에서 적당기간 발효를 시킨 후 건조시켜(90%이상 습도를 제거시킴)먹기 좋게 식초콩에다가 과당이나 한약재(당귀, 산수유, 헛개나무 열매 등)를 원료로 한 액기스를 코팅하여 낫알로음용 할 수 있도록 만든 제품이다.1) In order to solve this problem, the vinegar soaked in vinegar removes 10-15% of moisture from a cool place, fermented at a temperature of 32-37 degrees Celsius for a suitable period of time, and then dried (more than 90% humidity). It is a product that can be used to drink sickle by coating an extract made from fructose or herbal medicine (Dang Quai, Cornus, Raspberry, etc.) as a raw material to eat.

2)건조된 식초콩을 분쇄하여 각종 건강식품의 원료 또는 보조제로 사용한다.2) Grind dried vinegar beans and use them as raw materials or supplements for various health foods.

3)위 1)항에서의 발효된 식초콩을 원료로 전통 메주와 적당한 비율로 혼합하여 장류를 제조하면 삶은 콩 메주에서 나는 콤콤한 악취를 제거할 수 있다.3) Mixing fermented vinegar soybean in 1) above with traditional meju as a raw material to make jang soy sauce can remove the bad smell of boiled soybean meju.

본 발명의 제조법에서는 천연식초(감, 사과, 메실 등 과일을 원료로 한 식초)나 혼합식초를 사용하는게 특색이다.The production method of the present invention is characterized by using natural vinegar (vinegar based on fruits such as persimmon, apple, mesyl, etc.) or mixed vinegar.

혼합식초제조법은 천연 과일류 식초와 일반 주정원료에서 제조된 양조식초를 5:5의 비율로 잘 섞는다.(이때 식초의 산도는 PH3.5이상 되어야 한다.) Mixed vinegar production method mixes natural fruit vinegar and brewed vinegar made from general alcoholic ingredients at a ratio of 5: 5 (the acidity of vinegar should be above PH3.5).

식초 콩 발효법 은 잘 혼합된 식초 65%분량과 콩 35%분량을 10∼25일 정도 담궈 절임된 콩을 채에 건져 15∼20% 정도의 습기를 제거한 후에 바실러스(Bacillus)균 주를 적당량 살포하거나 바실러스균주가 없으면 전통 장류 제조법에서와 같이 마른 볍짚을 콩 위에 하루정도 섞어 두면 바실러스균주가 붙는다. 바실러스균주가 접종된 식초콩을 습도를 80%로 유지시키고 온도는 37∼ 42℃로 10∼25일 정도 유지 시켜주면 콩에서 하얀실 처럼 끈적거림이 많을 때가 발효가 잘된 상태이다. 생콩을 그대로 숙성시키므로 청국장에서와 같이 고약한 냄새가 안나는 것이 특징이다. 그리고 삶지 않기 때문에 영양소가 파괴되지 않고 살아있는 발효식품으로 태어나는 것이다. 위와 같은 과정으로 발효된 식초콩을 전통장을 담글 때 3:7 정도 비율로 장을 담그면 전통장류에서 새로운 새콤달콤하고 맛있는 기능적인 장이 태어난다. The vinegar soybean fermentation method is to soak 65% of well mixed vinegar and 35% of soy beans for 10 to 25 days, remove pickled soybeans, remove 15 ~ 20% of moisture, and then spray Bacillus strains. If you don't have Bacillus strains, you can mix Bacillus strains with beans for about a day, as in traditional recipes. When the vinegar beans inoculated with Bacillus strain are kept at a humidity of 80% and the temperature is maintained at 37 to 42 ° C for 10 to 25 days, it is well fermented when the beans are sticky like white thread. Raw beans are matured as they are, so it does not smell as bad as in Cheonggukjang. And because they do not boil, nutrients are not destroyed and are born as fermented foods. When vinegar beans fermented by the above process are soaked in 3: 7 ratio, new sour and delicious functional intestines are born from traditional soybeans.

신청국장제조법 을 예로 들면 발효된 식초콩 40%와 전통청국장 60%의 비율로혼합하여 신청국장을 끓이면 청국장에서 나는 고약한 냄새가 제거되고 새콤하고 담백한 청국장 맛을 낼 수가 있다. For example, if you mix the fermented vinegar soybeans with the ratio of 40% fermented vinegar and 60% of traditional soybeans, you can remove the nasty smell from the soybeans and taste the sour and light taste.

쌈장이나 고추장, 막장(찌개용)도 신청국장과 같은 방법으로 장담기를 하면 종래의 전통장에 새로운 기능성장으로 태어나게 된다.Ssamjang, red pepper paste, and makjang (for stew) can also be born with new functional growth in the traditional traditional market.

횟장(초장) 만들기는 전통 고추장에다가 상기 혼합식초를 20∼30%를 섞어 흑설탕 10%정도 넣고 맛을 내면 아주 맛있는 초장이 된다.To make sashimi (chojang), add 20-30% of the mixed vinegar to the traditional red pepper paste and add about 10% brown sugar to taste.

1)본 발명은 전통적인 두류 식품에 기능적인 면을 가미하여 현대인들이 휴대하면서 즉석에서 먹을 수 있는 인스턴트식품화 하였다.1) The present invention adds a functional aspect to the traditional soybean food to instant food that can be eaten instantly while being carried by modern people.

2)본 발명식품을 장복하면 각종 질병(소화기계통, 소화불량, 위암, 대장암, 당뇨, 장기능불량, 변비, 당뇨, 혈관기능장애, 동맥경화 등)을 예방 및 치유가능 하게 하여 건강한 삶을 영위할 수 있게 한다.2) When the food of the present invention is worn, various diseases (digestive organ pain, indigestion, gastric cancer, colon cancer, diabetes, intestinal dysfunction, constipation, diabetes, vascular dysfunction, arteriosclerosis, etc.) can be prevented and cured. Make it possible to live.

3)콩이 함류한 바이타민, 단백질등 각종 영양소를 공급하여 여러 질병을 예방한다.3) It supplies various nutrients such as soybean-containing vitamins and proteins to prevent various diseases.

Claims

Soybeans (including yellow soybeans, black beans, and snowy soybeans) are soaked in natural vinegar (persimmon vinegar, apple vinegar, mesyl vinegar, etc.) or mixed vinegar for more than PH3.5 for 5 to 25 days, then pickled and dried to remove moisture. Confectionery or processed food made by mixing appropriate amounts of fructose, medicinal herbs, and flour with soy flour pulverized with beans and vinegar.

All vinegar bean fermented processed products made by removing the moisture of about 15 to 20% vinegar beans in claim 1.

When vinegar soybean fermented in claim 2 is soaked in traditional soybean paste, mixed and crushed general traditional meju and vinegar fermented soybeans in a ratio of 7: 3 or an appropriate amount (cheonggukjang, ssamjang, red pepper paste, soybean paste, soybean paste, soy sauce)

Seasoned vinegar paste made with soy sauce and natural vinegar or mixed fruit vinegar, brown sugar and the like in the red pepper paste dipped in claim 3.