KR20060036173A - Manufacturing method of ssam jang - Google Patents
Manufacturing method of ssam jang Download PDFInfo
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- KR20060036173A KR20060036173A KR1020040085212A KR20040085212A KR20060036173A KR 20060036173 A KR20060036173 A KR 20060036173A KR 1020040085212 A KR1020040085212 A KR 1020040085212A KR 20040085212 A KR20040085212 A KR 20040085212A KR 20060036173 A KR20060036173 A KR 20060036173A
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- ssamjang
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- red pepper
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 8
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 8
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 241000723298 Dicentrarchus labrax Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 239000011435 rock Substances 0.000 claims abstract description 5
- 244000294411 Mirabilis expansa Species 0.000 claims abstract description 4
- 235000015429 Mirabilis expansa Nutrition 0.000 claims abstract description 4
- 230000032683 aging Effects 0.000 claims abstract description 4
- 235000013536 miso Nutrition 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 210000000988 bone and bone Anatomy 0.000 abstract description 6
- 238000000855 fermentation Methods 0.000 abstract description 6
- 230000004151 fermentation Effects 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 241000251468 Actinopterygii Species 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 235000005135 Micromeria juliana Nutrition 0.000 abstract description 2
- 241000269799 Perca fluviatilis Species 0.000 abstract description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- 240000002114 Satureja hortensis Species 0.000 abstract description 2
- 235000007315 Satureja hortensis Nutrition 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 239000002075 main ingredient Substances 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 238000010298 pulverizing process Methods 0.000 abstract description 2
- 241000257465 Echinoidea Species 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241001529596 Pontinus kuhlii Species 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
Images
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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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
- A23V2300/31—Mechanical treatment
Abstract
본 발명은 농어와 우럭 등뼈를 주재료로 사용하는 생선뼈 다대기 쌈장의 제조방법에 관한 것이다.The present invention relates to a method for producing fish bone ssamjang using assorted sea bass and urchin spines.
본 발명에 따른 쌈장의 제조방법은 농어와 우럭에서 추출한 등뼈, 생강 및 고추씨를 분쇄한 후 이를 된장과 고춧가루에 혼합하는 제 1 단계와, 상기 제 1 단계로부터의 혼합물을 상온 이하의 온도에서 적어도 6개월동안 발효시키는 제 2 단계와, 상기 제 2 단계에서 발효된 혼합물을 0℃ 이하에서 적어도 2개월동안 숙성시키는 제 3 단계를 포함한다.According to the present invention, a method of manufacturing a ssamjang according to the present invention comprises a first step of pulverizing the backbone, ginger, and red pepper seeds extracted from perch and rock, and then mixing them with miso and red pepper powder, and mixing the mixture from the first step at a temperature below room temperature at least A second step of fermentation for months, and a third step of aging the mixture fermented in said second step at 0 ° C. or less for at least 2 months.
이러한 방법에 의한 본 발명은 우럭등뼈를 주재료로 하여 우럭등뼈의 고소하고 담백한 특징이 있는 차별화된 특유의 맛과 향기를 가졌으며, 뼈에 함유된 칼슘, 인 등이 풍부하여 영양학적 면에서도 기존의 쌈장에 비하여 매우 우수한 식품을 제공할 수 있다.The present invention by such a method has a distinctive taste and fragrance, which is characterized by the savory and plain features of the vertebral spines as the main ingredient, and is rich in calcium, phosphorus, etc. It is possible to provide a very good food compared to the ssamjang.
Description
도 1은 본 발명의 실시 예에 따른 쌈장의 제조공정을 단계적으로 나타내는 순서도이다.1 is a flowchart illustrating a step of manufacturing a ssamjang according to an embodiment of the present invention.
본 발명은 쌈장의 제조방법에 관한 것으로서, 더욱 상세히는 농어와 우럭의 등뼈를 주재로 사용한 쌈장 제조방법에 관한 것이다.The present invention relates to a manufacturing method of ssamjang, and more particularly, to a ssamjang manufacturing method using the backbone of sea bass and rock.
통상 쌈장이라 함은 생선을 주재로 한 쌈장과 콩을 주재로 한 된장과 고추를 주재로 한 고추장에 참기름 등을 사용하여 상호 혼합한 후 쌈을 싸서 먹을 때 맛을 돋구어주는 역할을 하는 것이다.In general, ssamjang refers to ssamjang mainly made of fish, soybean paste, and soybean paste, which are predominantly soybean, and sesame oil.
이러한, 기준의 쌈장은 재료의 주성분에 따라 새로운 맛이나 향, 식품 영양학적으로도 그 기능이 달라지게 된다.The standard ssamjang has a new taste, aroma, and food nutritional function depending on the main ingredients of the ingredients.
따라서, 본 발명의 목적은 본 발명은 농어와 우럭의 등뼈를 주재료로 사용하는 생선뼈 다대기 쌈장의 제조방법을 제공하는데 있다.
Accordingly, an object of the present invention is to provide a method for producing fish bone ssamjang using the backbone of sea bass and rock.
상기 목적을 달성하기 위한 기술적 수단으로써, 본 발명은 농어와 우럭에서 추출한 등뼈, 생강 및 고추씨를 분쇄한 후 이를 된장과 고춧가루에 혼합하는 제 1 단계와, 상기 제 1 단계로부터의 혼합물을 상온 이하의 온도에서 적어도 6개월동안 발효시키는 제 2 단계와, 상기 제 2 단계에서 발효된 혼합물을 0℃ 이하에서 적어도 2개월동안 숙성시키는 제 3 단계를 포함하는 쌈장의 제조방법을 제공한다.As a technical means for achieving the above object, the present invention is a first step of pulverizing the backbone, ginger and red pepper seeds extracted from perch and rock, and then mixing them in the miso and red pepper powder, the mixture from the first step is below room temperature It provides a second step of fermentation for at least 6 months at a temperature, and a third step of aging the mixture fermented in the second step for at least 2 months at 0 ° C or less.
이하, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 본 발명을 용이하게 실시할 수 있는 가장 바람직한 실시 예를 첨부된 도 1을 참조하여 상세히 설명하면 다음과 같다.Hereinafter, with reference to the accompanying drawings, the most preferred embodiment that can be easily carried out by those skilled in the art of the present invention will be described in detail as follows.
도 1은 본 발명의 실시 에에 따른 쌈장의 제조공정을 단계적으로 나타내는 순서도이다.1 is a flowchart showing a step of manufacturing a ssamjang according to the embodiment of the present invention.
도 1을 참조하여 본 발명의 실시 예에 따른 쌈장의 제조방법을 설명하면 다음과 같다.Referring to Figure 1 describes the manufacturing method of the ssamjang according to the embodiment of the present invention.
1. 재료준비1. Material Preparation
농어와 우럭에서 추출한 등뼈와 말린 고추씨, 생강, 조선된장 및 고춧가루를 준비한다.Prepare spines and dried chili seeds, ginger, Korean miso, and red pepper powder from sea bass and rockfish.
2. 분쇄2. Crushing
우럭등뼈 약10%, 고추씨 약10%, 생강 약10%를 미세한 입자가 되도록 분쇄기로 다진다. About 10% of spines, 10% of pepper seeds, and 10% of ginger are ground in a grinder to make fine particles.
3. 혼합3. Mixed
상기 다진 분쇄물에 조선된장 약50%와 고춧가루 약20%를 더하여 상호 균일하게 혼합한다.To about 50% of the doenjang and about 20% of red pepper powder are added to the pulverized pulverized product and mixed uniformly.
4. 발효4. Fermentation
상기 혼합물을 장독에 투입하여 14℃의 온도에서 약6개월 이상을 발효시킨다.The mixture is added to the intestine to ferment at least about 6 months at a temperature of 14 ℃.
상기 발효기간은 우럭등뼈 내부에 있는 골과 등뼈에 붙은 단백질 성분을 분해하여 완전히 발효시키기 위한 것이다.The fermentation period is to completely decompose the protein components attached to the bones and spines inside the backbone.
5. 숙성5. Ripening
발효된 혼합물의 맛을 높이기 위해 영상 1∼3℃ 에서 2개월간 숙성시킴으로써 생선뼈 다대기쌈장을 완성한다.In order to enhance the taste of the fermented mixture, the fish bone multi-ssamjangjang is completed by aging for 2 months at 1 ~ 3 ℃.
6. 포장 및 유통6. Packing and distribution
완성된 생선뼈 다대기 쌈장을 밀봉상태로 포장하여 출하토록 한다.The finished fish bone ssamjang is packed in sealed condition for shipment.
이와 같은 본 발명의 실시 예에 따른 쌈장의 제조방법은 농어와 우럭의 등뼈를 주재료로 하여 발효 및 숙성과정 등을 거쳐 쌈장을 제조함으로써 새로운 맛을 창출할 수 있으며, 맛이나 향, 식품 영양학적으로도 그 기능이 월등한 쌈장을 제공 할 수 있다.The manufacturing method of the ssamjang according to the embodiment of the present invention can create a new taste by manufacturing the ssamjang through the fermentation and ripening process using the backbone of sea bass and Urug, and taste, flavor, food nutrition It is also possible to provide ssamjang with superior functionality.
상기 발명의 상세한 설명과 도면은 단지 본 발명의 예시적인 것으로서, 이는 단지 본 발명을 설명하기 위한 목적에서 사용된 것이지 의미한정이나 특허청구범위에 기재된 본 발명의 범위를 제한하기 위하여 사용된 것은 아니다. 따라서, 이상 설명한 내용을 통해 당업자라면 본 발명의 기술사상을 일탈하지 아니하는 범위에서 다양한 변경 및 수정이 가능함을 알 수 있을 것이다. 결과적으로, 본 발명의 기술적 보호 범위는 명세서의 상세한 설명에 기재된 내용으로 한정되는 것이 아니라 특허청구범위에 의해 정하여 져야만 할 것이다.The above detailed description and drawings are merely exemplary of the present invention, which are used only for the purpose of illustrating the present invention and are not intended to limit the scope of the present invention as defined in the claims or the claims. Accordingly, those skilled in the art will appreciate that various changes and modifications can be made without departing from the technical spirit of the present invention. As a result, the technical protection scope of the present invention should not be limited to the contents described in the detailed description of the specification but should be defined by the claims.
상술한 바와 같이, 본 발명의 실시 예에 따른 쌈장의 제조방법은 농어와 우럭의 등뼈를 주재료로 하여 발효 및 숙성과정 등을 거쳐 쌈장을 제조하여 종래의 쌈장과는 차별화된 특유의 맛과 향기를 가진 쌈장을 제공할 수 있는 것으로서, 비린맛과 짠맛, 콩냄새가 없는 반면 맛이 고소하고 담백한 특징이 있고 우럭의 뼈에 함유된 칼슘, 인 등이 풍부하여 영양학적 면에서도 매우 우수한 식품을 제공할 수 있다.
As described above, the manufacturing method of the ssamjang according to the embodiment of the present invention to produce the ssamjang through the fermentation and ripening process using the backbone of sea bass and Urug as a main material to distinguish the unique taste and aroma different from the conventional ssamjang It can provide ssamjang, which has no fishy, salty, and soy odor, but it is savory and plain, and is rich in calcium and phosphorus in bone. Can be.
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| Application Number | Priority Date | Filing Date | Title |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100838236B1 (en) * | 2007-06-26 | 2008-06-17 | 배형규 | Method for preparing salted fish with low salt |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20190098538A (en) | 2018-02-14 | 2019-08-22 | 정헌정 | Composition of ssamjang comprising an extract of dendropanax morbifera as an active ingredient and manufacturing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100838236B1 (en) * | 2007-06-26 | 2008-06-17 | 배형규 | Method for preparing salted fish with low salt |
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