KR20080062090A - Method of manufacturing soy-bean paste - Google Patents
Method of manufacturing soy-bean paste Download PDFInfo
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- KR20080062090A KR20080062090A KR1020060137419A KR20060137419A KR20080062090A KR 20080062090 A KR20080062090 A KR 20080062090A KR 1020060137419 A KR1020060137419 A KR 1020060137419A KR 20060137419 A KR20060137419 A KR 20060137419A KR 20080062090 A KR20080062090 A KR 20080062090A
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- cheonma
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- meju
- miso
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 title abstract description 21
- 244000068988 Glycine max Species 0.000 title abstract description 21
- 240000000249 Morus alba Species 0.000 claims abstract description 39
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 39
- 239000000843 powder Substances 0.000 claims abstract description 32
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 244000294411 Mirabilis expansa Species 0.000 claims description 28
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 28
- 235000013536 miso Nutrition 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 230000032683 aging Effects 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 3
- 231100000614 poison Toxicity 0.000 claims description 3
- 239000002574 poison Substances 0.000 claims description 3
- 210000004185 liver Anatomy 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 235000013555 soy sauce Nutrition 0.000 abstract description 5
- 238000000855 fermentation Methods 0.000 abstract description 3
- 230000004151 fermentation Effects 0.000 abstract description 3
- 241000305492 Gastrodia Species 0.000 abstract 3
- 235000019640 taste Nutrition 0.000 description 8
- 201000010099 disease Diseases 0.000 description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 208000014644 Brain disease Diseases 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 240000004160 Capsicum annuum Species 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 3
- 208000006011 Stroke Diseases 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 239000001728 capsicum frutescens Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 244000063299 Bacillus subtilis Species 0.000 description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
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- 230000000144 pharmacologic effect Effects 0.000 description 2
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- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
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- 208000019331 Foodborne disease Diseases 0.000 description 1
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- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 230000009102 absorption Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
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- 235000021028 berry Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 238000010411 cooking Methods 0.000 description 1
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- 230000000694 effects Effects 0.000 description 1
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- 238000010438 heat treatment Methods 0.000 description 1
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- 230000002195 synergetic effect Effects 0.000 description 1
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
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Abstract
Description
본 발명은 재래식 된장에 관한 것으로서, 더욱 상세하게는 뇌 질환 계통의 질병 예방, 뇌기능 활성화, 소화 흡수를 도와주는 천마와, 각종 성인병을 예방하는 뽕잎을 이용하여 재래식 된장을 제조하는 방법 및 상기 방법으로 제조된 재래식 된장에 관한 것이다.The present invention relates to a conventional doenjang, and more particularly, a method and a method for preparing a conventional doenjang using mulberry leaves to prevent disease, activation of brain function, digestion and absorption of the brain disease system, and mulberry leaf to prevent various adult diseases It relates to a conventional miso prepared by.
통상적으로, 국가 특유의 음식 문화는 그 민족의 지리적 환경, 문화적 정서 등의 영향을 받으면서 자연스럽게 환경에 상응하는 민족 고유의 토착적 특성을 계승하게 되고, 우리나라의 경우 삼면이 바다로서 토지가 비옥한 특성에 맞게 곡류와 채식, 어류 위주의 식생활 문화를 이끌어 왔다. 이러한 채식 위주의 식생활은 대두(大豆)의 중요한 자리매김을 이루었다.In general, the country's unique food culture naturally inherits the indigenous characteristics of the nation corresponding to the environment under the influence of the geographic environment and cultural emotions of the nation, and in Korea, the land is fertile as the sea on three sides. It has led the grain, vegetarian and fish-oriented dietary culture. This vegetarian diet made an important place for soybeans.
이와 같은 대두는 전분 함량이 낮고 단백질과 지방이 풍부하여 영양적으로 우수하나, 단백질의 소화를 방해하는 물질이 함유되어 생식이 어려웠다. 또한 가열에 대한 저항성도 높아 대두의 가공이나 조리에는 고도의 기술력이 필요하고, 그 결과 다양한 형태의 가공 방법이 발달하였으며, 우리나라에서는 예로부터 대두를 발효시킨 장류를 가장 보편적인 대두 이용 식품으로 활용하여 왔다.These soybeans are low in starch content and rich in protein and fat and are nutritionally superior, but they contain materials that interfere with protein digestion, making it difficult to reproduce. In addition, it is highly resistant to heating, so processing and cooking of soybeans require a high level of technical skills.As a result, various types of processing methods have been developed.In Korea, soybean fermented soybeans have been used as the most common soybean food. come.
이러한 장류는 간장, 된장, 고추장 등을 포함하는데, 영양학적 가치와 저장성이 우수할 뿐만 아니라 식물성 단백질을 높은 염농도에서 미생물의 작용으로 분해하여 독특한 향미를 지니고, 아미노산에 의해 구수한 맛과 감칠맛을 주어 조미료로서 음식의 향과 맛을 좌우하는 중요한 역할을 한다.These soy sauces include soy sauce, soybean paste, red pepper paste, etc., which not only have excellent nutritional value and shelf life, but also break down vegetable proteins by the action of microorganisms at high salt concentrations and have unique flavors. It plays an important role in determining the flavor and taste of food.
특히, 된장은 한국 고유의 전통 발효식품으로서 세계적인 음식으로 발전시키기 위해서 된장 제조에 적합한 최적 품종을 선발하고, 된장 품질에 영향을 주는 제반 요인을 규명하여 균일화된 표준 제품을 생산하여야 할 뿐만 아니라, 현재 산업화된 된장의 기능적인 면을 강화하고 소비자의 기호성을 증대시키며, 편리성을 추구하는 것이 무엇보다 중요하다.In particular, Doenjang is Korea's unique traditional fermented food, and in order to develop into a global food, it is necessary not only to select the optimal varieties suitable for the manufacture of Doenjang and to identify all the factors affecting the quality of Doenjang, but also to produce standardized products. It is of utmost importance to reinforce the functional aspects of industrialized miso, increase consumer preferences, and pursue convenience.
이와 같이 두장(豆醬)의 으뜸인 된장은 메주에서 간장과 된장을 함께 제조하는 재래식 된장과 된장만을 제조하는 공장산 된장이 있으며, 최근에는 아파트형 주거 형태와 시간 및 노력의 절약, 기호성, 위생성을 이유로 공장에서 만드는 된장을 더 선호하고 있는 것으로 나타났다.In this way, Doojang, the chief of the two chapters, has conventional doenjang that manufactures soy sauce and miso together in Meju and factory-made doenjang that manufactures only soybean paste.In recent years, apartment-type housing and saving time, effort, taste, and hygiene For that reason, they seem to prefer the miso made at the factory.
상기의 공장산 된장의 경우 에스퍼질러스 어리지(Aspergillus oryzae)를 사용하여 국(麴)을 제조한 후 만들어지기 때문에 풍미가 재래식 된장에 미치지 못하는 단점이 있는데 반해, 재래식 된장은 바실러스 서버틸리스(Bacillus subtilis) 균군이 주체가 되고 여기에 여러 가지(다양한) 균이 발효에 관여하므로 독특한 풍미의 된장이 제조된다.In the case of the above-mentioned miso doenjang, the flavor is less than that of conventional miso because it is made after producing soup using Aspergillus oryzae, whereas conventional miso is Bacillus subtilis. Bacillus subtilis) is the main subject, and various (various) bacteria are involved in fermentation, which produces a unique flavor of miso.
이와 같은 우리나라의 재래식 된장은 원료인 콩으로부터 유래되는 각종 영양성분을 제공하는 1차 기능과 맛과 풍미를 제공하는 2차 기능 이외에도 최근의 보고에 따르면 고혈압 예방, 항돌연변이성, 항암성, 혈전용해능, 항산화성 등 식품의 3차 가능인 각종 생리활성이 확인됨에 따라 소비자들의 관심도 증대되고 있다.In addition to the primary function of providing various nutrients derived from soybeans as a raw material and the secondary function of providing taste and flavor, the conventional report of Korean traditional miso, according to the recent report, is to prevent hypertension, antimutagenicity, anticancer, and thrombolytic activity. As various physiological activities, which are tertiary potential of foods such as abilities and antioxidant properties, have been confirmed, consumer interest is also increasing.
따라서, 본 발명은 단순한 장과 맛을 내는데 그치지 않고 천마와 뽕잎을 이용하여 건강에 특별한 도움을 주기 위하여 오랜 연구 끝에 재래식 된장을 개발하는데 그 목적이 있다.Therefore, the present invention is not only to produce a simple berry taste, but also to develop a conventional doenjang after a long research to give special health benefits using cheonma and mulberry leaves.
즉, 본 발명의 목적은 위와 같은 재래식 된장의 효능을 구현하면서 뇌 질환 계통의 질병을 예방하는 천마와 각종 성인병을 예방하는 뽕잎을 사용하여 재래식 된장을 제조하는 방법 및 상기 방법으로 제조된 재래식 된장을 제공함에 있다.That is, an object of the present invention is to implement the traditional miso using the method and the conventional miso prepared by using the method and the mulberry leaves to prevent various adult diseases while preventing the disease of the brain disease system while implementing the efficacy of the conventional miso In providing.
상기한 바와 같은 목적을 달성하기 위한 제1 견지에 있어, 본 발명은 통상의 메주와 소금으로 이루어지며, 여기에 뽕잎가루와 천마가루를 배합하여 이루어진 재래식 된장을 제안한다. 보다 바람직하게는, 메주 81.5~91.5중량%와, 소금 7~17중량% 및 뽕잎가루 0.3~1.3중량%, 그리고 천마가루 0.2~1.2중량%로 이루어진다.In a first aspect for achieving the object as described above, the present invention is made of conventional meju and salt, and proposes a conventional miso made by combining mulberry leaf powder and cheonma powder. More preferably, it consists of 81.5-91.5 weight% of meju, 7-17 weight% of salt, 0.3-1.3 weight% of mulberry leaf powder, and 0.2-1.2 weight% of cheonma powder.
또한, 상기한 바와 같은 목적을 달성하기 위한 제2 견지에 있어, 본 발명은 메주를 세척하고, 물기가 없어지도록 건조시킨 후, 이를 장독에 넣은 다음, 여기에 펄펄 끓여서 식힌 물을 메주가 잠길 정도로 붓고 꼭꼭 눌러서 약 10일 정도 재워두는 과정과; 채취한 뽕잎과 천마를 건조시키고, 이를 각각 분말가루 형태로 만든 후, 상기 뽕잎가루와 천마가루를 30~40℃의 물에서 배합한 다음, 이를 상기 메주와 함께 섞어 반죽한 후, 여기에 소금을 넣어서 간을 한 다음, 이를 6개월 이상 숙성시키는 과정으로 이루어지는 재래식 된장의 제조방법을 제안한다.In addition, in a second aspect for achieving the object as described above, the present invention washes the meju, dried to dry the water, and then put it in a long poison, so that the water soaked in boiling water and soaked meju Pour and squeeze and let stand for about 10 days; After drying the collected mulberry leaf and cheonma, each made into powder powder form, mix the mulberry leaf powder and cheonma powder in water of 30 ~ 40 ℃, then mix it with the meju and knead, and then salt After putting in the liver, it is proposed a method of manufacturing conventional doenjang consisting of the process of aging for 6 months or more.
이하 본 발명을 구체적으로 설명하기 위해 실시 예를 들어 설명하기로 한다. 후술 될 상세한 설명에서는 상술한 기술적 과제를 이루기 위해 본 발명에 있어 한 개의 대표적인 실시 예를 제시할 것이다. 그리고 본 발명으로 제시될 수 있는 다른 실시 예들은 본 발명의 구성에서 설명으로 대체한다.Hereinafter, the present invention will be described with reference to Examples. DETAILED DESCRIPTION In the following detailed description, one exemplary embodiment of the present invention will be presented to accomplish the above technical problem. And other embodiments that can be presented with the present invention are replaced by the description in the configuration of the present invention.
본 발명에서는 뽕잎과 천마를 이용하여 영양이 우수하고 건강에 좋은 재래식 된장을 제조하는 방법을 제시하며, 바람직하게는 지리산에서 자생하는 뽕나무와 참나무버섯의 균사에서 발아하는 천마를 정월에 잘 띄운 메주와 함께 혼합하여 재래식 된장을 제조하는 방법 및 상기 방법으로 제조된 재래식 된장을 구현하고자 한다.The present invention proposes a method for producing conventional doenjang which is excellent in nutrition and health using mulberry leaves and cheonma, preferably meju and cheonma which sprouts from the mycelium of mulberry and oak mushrooms native to Jirisan Mixing together to produce a conventional doenjang and the conventional doenjang prepared by the above method.
한편, 본 발명의 재래식 된장은 뽕잎과 천마를 분말가루 형태로 만든 다음, 이를 메주와 혼합하여 제조하게 되는데, 상기 천마는 주지된 바와 같이 뇌 질환 계통의 질병에 최고의 신약(神藥)으로서 두통, 중풍, 불면증, 고혈압, 우울증 같은 두뇌의 질환에 효력을 발휘할 뿐만 아니라 위궤양, 간질, 간경화증, 당뇨증, 식중독, 디스크, 백혈병, 암에 이르기까지 광범위한 질병에 두루두루 뛰어난 효력을 발휘한다.(출처: NAVER 지식검색)On the other hand, the conventional doenjang of the present invention is prepared by mixing mulberry leaves and cheonma in powder form, and then mixed with meju, the cheonma is known as the best new drug for diseases of the brain disease system, headache, It is effective in brain diseases such as stroke, insomnia, hypertension, and depression, as well as in a wide range of diseases, including gastric ulcers, epilepsy, cirrhosis, diabetes, food poisoning, discs, leukemia, and cancer. NAVER Knowledge Search)
또한, 본 발명에서 사용하고 있는 뽕잎은 각종 성인병의 치료 및 예방효과가 높은데, 특히 당뇨병을 예방해주고, 당뇨병 환자의 혈당을 떨어뜨리는 효과가 있다. 뿐만 아니라 고혈압 및 동맥경화, 중풍(뇌졸증), 중금속 배출, 각종 암의 치료 및 예방, 콜레스테롤을 떨어뜨리는 효과 등이 있다.(출처: NAVER 지식검색)In addition, the mulberry leaves used in the present invention is highly effective in the treatment and prevention of various adult diseases, in particular prevents diabetes, has the effect of lowering the blood sugar of diabetics. In addition, high blood pressure and arteriosclerosis, stroke (stroke), heavy metal emissions, treatment and prevention of various cancers, and lowering cholesterol (Source: NAVER Knowledge Search)
이와 같은 천마 및 뽕잎의 효능은 각종 한방서적과 중국 및 우리나라의 전통 의서(醫書)에 구체적으로 기술되어 있으며, 본 발명자는 "NAVER 지식검색"에서 이를 확인하였다.Efficacy of such cheonma and mulberry leaves are described in detail in various oriental books and traditional books of China and Korea, the inventors confirmed this in the "NAVER knowledge search".
이하, 본 발명의 바람직한 실시 예에 의거 상세히 설명하겠는 바, 상기 본 발명이 실시 예에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail based on the preferred embodiment of the present invention, but the present invention is not limited to the embodiment.
{실시예 1}{Example 1}
정월에 잘 말려 놓은 메주를 솔로 문질러 깨끗이 세척한 다음, 여러 조각으로 깨어서 햇볕에 널어 바짝 말린 후(즉, 물기가 없어지도록 완전 건조시킨 후), 이를 장독에 차곡차곡 넣고, 여기에 펄펄 끓여서 식힌 물을 메주가 잠길 정도로 붓고 꼭꼭 눌러서 약 10일 정도 재워둔다.Wash the scorched meju with a brush and clean it, then break it into several pieces and dry it in the sun (ie, after it is completely dried to dry up), then add it to the venom, and boil it with water. Pour meso immersed so that it is pressed and squeezed for about 10 days.
이때, 상기 메주를 10일 정도 재워두게 되면, 메주에서는 장물이 생기면서 메주가 부드러워지게 되는데, 이것을 다시 넓은 그릇에 부은 다음에 적당하게 주물러 풀어 놓는 과정을 수행한다.In this case, when the meju is left for about 10 days, the meju becomes soft while the meju is made, which is then poured into a wide bowl and then rinsed appropriately.
그리고 나서, 5~6월에 뽕나무의 어린잎을 따서 그늘에서 건조시킨 다음, 상기 뽕잎을 분말가루로 만든다. 또한 참나무버섯의 균사에서 발아하는 천마를 깨끗 이 세척하고, 겉피를 제거한 다음, 상기 천마를 약 1.5~2cm 정도로 절단하여 건조시킨 후, 이를 분말가루로 만든다. 이와 같이 분말가루로 만들어진 뽕잎가루와 천마가루를 7~10℃의 미지근한 물에 개어 놓는다.Then, after picking the young leaves of the mulberry in May-June and drying in the shade, the mulberry leaves are powdered. In addition, after washing the cheonma germinating from the mycelium of oak mushrooms, remove the outer skin, and cut the cheonma about 1.5 ~ 2cm to dry, then make it to powder. In this way, mulberry leaf powder and cheonma powder made of powdered powder is put in lukewarm water of 7 ~ 10 ℃.
이후, 상기의 큰 그릇에 담겨있는 메주에 미지근한 물에 개어놓은 천마와 뽕잎을 함께 섞는다. 이때 주의할 점은 메주와 뽕잎과 천마를 섞을 때 개어놓은 천마와 뽕잎이 잘 풀어지도록 골고루 섞어야 하며, 이와 동시에 메주를 강한 힘을 주어서 주물지 않아야 한다. 즉, 상기 메주를 가볍게 버무려주는 것이 좋으며, 너무 세게 많이 버무리게 되면 찐득찐득한 진이 나오기 때문이다.Then, mix the cheonma and mulberry leaves in lukewarm water in the meju in the large bowl. At this time, be careful when mixing the meju, mulberry leaves and cheonma evenly mixed so that the cheonma and mulberry leaves are opened well, and at the same time, do not rub the meju with a strong force. In other words, it is good to mix the meju lightly, because if you toss too much too much chewy gin comes out.
다음, 메주가 부드럽게 개어지고, 천마가루와 뽕잎가루가 골고루 섞이게 되면, 여기에 소금을 넣어서 간을 한다. 즉, 상기 메주와 천마가루 및 뽕잎가루를 완전히 섞은 다음에 소금을 넣는 것이 가장 이상적인데, 이는 재래식 된장을 제조할 때 소금물을 처음부터 넣게 되면 짠맛이 나게 되고 고유의 장맛을 낼 수 없기 때문이다. 이에 따라 본 발명에서는 먼저 끓여서 식힌 맹물로 메주를 먼저 부드럽게 불린 후 맨 나중에 소금을 넣었으며, 이는 짠맛을 줄이면서 장맛을 한층더 좋게 하기 위함으로 본 발명의 특징 중의 하나이다.Next, when the meju is softened and cheonma powder and mulberry leaf powder are mixed evenly, add salt to it and season it. In other words, it is most ideal to add the salt after mixing the meju and cheonma powder and mulberry leaf powder completely, because when the salt water is added from the beginning when the conventional miso is prepared, it becomes salty and can not produce its own intestinal taste. Accordingly, in the present invention, first, the meju is firstly soaked with boiled and cooled beast, and then salt is added last, which is one of the characteristics of the present invention to further improve the long taste while reducing the salty taste.
이후, 위와 같은 과정을 거친 결과물을 장독에 공기가 들어가지 않도록 꾹꾹 눌러 담으면서 선택적으로 사이사이에 붉은 마른고추를 넣고, 이어서 맨 위에 굵은 소금을 적당량 뿌려두고 채광이 잘되는 곳에서 6개월 이상 숙성시킴으로써, 본 발명의 맛있는 재래식 된장이 제조된다.Afterwards, the resultant of the above process is pressed and filled with red pepper to be placed in between to make sure the air does not enter the poison, followed by sprinkling an appropriate amount of coarse salt on top and aging for 6 months in a well-groomed place. The delicious conventional miso of this invention is manufactured.
이때 숙성 과정에 있어서, 햇볕이 있을 때는 뚜껑을 열어 놓고 저녁이나 비 가 올 때는 뚜껑을 닫아놓아야 한다. 또한 된장 중간 중간에 맵고 말린 통고추를 넣으면 방부작용을 하면서 맛이 칼칼하여 된장의 맛을 한층더 좋게 할 수 있다.In the aging process, the lid should be opened in the sun and the lid should be closed in the evening or in the rain. Also, if you put spicy and dried whole red pepper in the middle of miso, you can make it taste better by preserving it.
한편, 위와 같은 방법으로 재래식 된장을 제조할 때 메주와 뽕잎가루 및 천마가루, 그리고 소금의 각 조성비는 표 1과 같다. 상기 표 1에서 제시하고 있는 한정된 조성비는 최상의 품질을 가지는 재래식 된장을 제조하기 위한 것으로, 위에서 언급하고 있는 상기 조성비의 범위 내에서는 본 발명에서 구현하고자 하는 재래식 된장을 제조할 수 있다.On the other hand, when preparing the traditional doenjang as described above, the composition of each of the meju, mulberry leaf powder and cheonma powder, and salt are shown in Table 1. The limited composition ratio shown in Table 1 is for producing a conventional doenjang having the best quality, within the range of the above-mentioned composition ratio can be prepared conventional doenjang to be implemented in the present invention.
또한, 상기 조성비를 벗어난 범위에서도 본 발명의 재래식 된장을 제조할 수 있으며, 바람직하게는 된장을 제조할 때 뽕잎가루와 천마가루를 첨가하면서 맹물로 메주를 불린 다음에 소금으로 간을 하게 되면 본 발명에서 구현하고자 하는 재래식 된장을 제조할 수 있다.In addition, the conventional miso of the present invention can be produced even in the range outside the composition ratio, preferably when the soybean paste is added to mulberry leaf powder and cheonma powder while making soybean paste and then seasoned with salt. It can be prepared conventional miso to be implemented in.
끝으로, 본 발명에서는 된장을 제조할 때 부수적으로 생성되는 간장을 얻을 수 있는데, 상기 간장에서도 본 발명에서 제시하고 있는 뽕잎과 천마의 효능을 달성할 수 있다.Finally, in the present invention, soybeans are produced incidentally when preparing soybean paste, and the soy sauce can achieve the efficacy of mulberry leaves and cheonma presented in the present invention.
이상으로 살펴본 바와 같이, 본 발명은 된장을 숙성시키는 과정에서 된장이 발효되어 뽕잎과 천마의 성분이 우러나와 된장의 성분과 조화되며, 이러한 된장을 소비자들이 먹게 되면 된장 고유의 영양과 함께 뽕잎과 천마의 영양이 더해지고, 또한 뽕잎과 천마의 약리작용도 얻을 수 있다. 뿐만 아니라 된장이 발효되면서 발생하는 유해성분이 뽕잎과 천마의 약리작용으로 해독되므로 맛좋고 건강에 좋은 재래식 된장을 소비자들이 먹을 수 있는 장점이 있다.As described above, the present invention is fermented soybean paste in the process of aging the miso and the ingredients of mulberry leaves and cheonma harmonizes with the ingredients of the miso, and when consumers eat these miso, mulberry leaves and cheonma with inherent nutrition Nutrients are added, and the pharmacological action of mulberry leaves and cheonma can also be obtained. In addition, since the harmful ingredients generated during fermentation of the doenjang are detoxified by the pharmacological action of mulberry leaves and cheonma, there is an advantage that consumers can eat a delicious and healthful traditional doenjang.
또한, 본 발명은 끓여 식힌 맹물로 메주를 먼저 부르럽게 불린 후 소금을 맨 나중에 넣기 때문에 고유의 장맛을 구현할 수 있고 짠맛을 없앨 수 있는 상승적인 효과가 있다.In addition, the present invention has a synergistic effect that can implement the inherent long taste and eliminate the salty taste because the salt is put to the last after the soaked meju with boiled and cooled beast first.
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