KR20090094183A - A method of manufacture of soybean paste that use sea squirt and the soybean paste manufactured thereof - Google Patents

Abstract

A method for preparing soybean paste containing effective components of ascidians is provided to reduce the amount of salt used using ascidian juice and to improve a taste and flavor of the soybean paste. A method for preparing soybean paste containing effective components of ascidians comprises the following steps of: cutting ascidians and obtaining salt-containing ascidian juice included in a cyst; grinding freeze-dried ascidian flesh using a grinder in order to prepare ascidian powder; mixing 9-11wt.pt. of salt, 0.1-1wt.pt. of mushroom, 12-13wt.pt. of Meju, 0.01-0.1wt.pt. of cayenne pepper and 0.1-0.2wt.pt. of hardwood charcoal on a basis of 100 parts of water; naturally aging the mixture for 90-110 days; taking the Meju out of the mixture; adding 1wt.pt. of the ascidian powder to the 12.5wt.pt. of the Meju; and aging ascidian-containing Meju for 3-5 months.

Description

Method for manufacturing doenjang using wormwood and the doenjang prepared by the same {A METHOD OF MANUFACTURE OF SOYBEAN PASTE THAT USE SEA SQUIRT AND THE SOYBEAN PASTE MANUFACTURED THEREOF}

The present invention relates to a method for producing miso using woowoonggi and soybean paste prepared by the present invention, and to a method for producing miso using woowoonggi and a soybean paste prepared thereby providing a miso of a unique taste having a flavor of woowoonggi.

In general, doenjang is a representative semi-solid soybean fermented food in Korea using meju made by naturally inoculating microorganisms into boiled soybeans.

Doenjang is an excellent seasoning food with abundant nutrients such as protein, carbohydrates and fat derived from raw soybeans. It is an important protein source in Korea, where meat is not ingested.

In the method of preparing soybean paste, salt and water are mixed to make brine, and fermented meju (meju) is added to the intestinal poison and then brine is poured into the intestine and aged for a certain period of time.

Then, separate the meju from the brine, spread it evenly in a separate jar, and then ripen the meju for a certain period of time to prepare miso.

By the way, the conventional method of producing doenjang was used a large amount of salt in the preparation of the brine, it can not only provide a general miso taste, but also provide a unique flavor.

Therefore, the problem to be solved by the present invention is to provide a doenjang manufacturing method and soybean paste prepared by using the munggi so that the amount of salt is reduced, the active ingredient contained in the mung bean sprout is added, the flavor of the mung bean sprout can be felt .

Miso manufacturing method using the mung bean sprout according to an embodiment of the present invention for solving the above problems, the step of preparing the mung bean water with salt contained in the pouch of the mung bean sprout, lyophilized mung bean meat grinder Preparing a powder of squirt by grinding, 9 to 11 parts by weight of salt, 0.1 to 1 part by weight of mushrooms, 12 to 13 parts by weight of meju, 0.01 to 0.1 part by weight of red pepper, and 0.1 to 0.2 of charcoal Mixing parts by weight to form a mixture, natural ripening the mixture for 90 to 110 days, extracting meju from the matured mixture, and mixing 1 part by weight of the powdered mussels to 12.5 parts by weight of the separated meju. And, and the step of maturing for 3 to 5 months the mixed meju meju.

In addition, the meju separated mixture may further comprise the step of storing after boiling for 15-25 minutes.

Miso manufacturing method using the woowooryong according to another embodiment of the present invention, further comprising the step of mixing 0.1 to 1 parts by weight of ocher to the mixture.

Soybean paste according to one embodiment of the present invention is to cut the squid to prepare the squid water with salinity contained in the cysts of the squid, to prepare the squid powder by crushing the freeze-dried squid meat with a grinder, 9 to 11 parts by weight of salt, 0.1 to 1 part by weight of mushrooms, 12 to 13 parts by weight of meju, 0.01 to 0.1 parts by weight of red pepper, and 0.1 to 0.2 part by weight of charcoal to make a mixture, the mixture is 90 Natural ripening step for 110 days, the step of picking meju from the aged mixture, mixing 1 part by weight of the powdered squirrel with respect to 12.5 parts by weight of the separated meju, and 3-5 months of the mixed mesquite It is prepared by the step of aging.

According to various embodiments of the present invention, a method of preparing soybean paste using soybean curd and soybean paste prepared by the soybean paste according to various embodiments of the present invention reduces the amount of salt used, so that the amount of salt is pulverized. It provides a unique taste that can feel the flavor of, and has the effect that the active ingredient contained in the oyster can be contained in the miso.

1 is a process block diagram showing the steps of the method of manufacturing salted fish using saury and plum according to an embodiment of the present invention.

Specific details of other embodiments are included in the accompanying drawings and the detailed description.

Advantages and features of the present invention and methods for achieving them will be apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various forms, and only the present embodiments are intended to complete the disclosure of the present invention, and those skilled in the art to which the present invention pertains. It is provided to fully inform the scope of the invention, and the invention is defined only by the scope of the claims.

Hereinafter, a method of preparing miso using woowoon according to an embodiment of the present invention and the miso prepared by this will be described in detail.

1 is a process block diagram showing the steps of the method of manufacturing salted fish using saury and plum according to an embodiment of the present invention.

Water used in the present invention refers to the water contained in the cysts of the water.

In addition, the worm has a taurine (Taurine) component to prevent the aging of the human body, there is a Cyntaol component to relieve hangovers, sea duoum component has the effect of promoting insulin secretion. In addition, it contains glycogen, antibacterial and anti-cancer substances that strengthen the heart, colds, coughs and asthma, and promotes appetite with its unique flavor and taste.

Therefore, the squirt water contained in the snail's pinang contains taurine, synthiaol, sea duum, glycogen, antibacterial and anti-cancer substances contained in the squirrel as it is, and has a certain amount of salt.

The present invention is to prepare the water of the squirt, when cutting the pinang of the squirt, the squirt water flows outside the cyst, and the squirt receives the water in a separate container to prepare a large amount.

The freeze-dried scooped meat is ground in a grinder to prepare scooped powder. At this time, it is preferable to use the freeze-dried woounggi meat frozen for 1 to 2 days as fresh as possible so as not to lower the content of the active ingredients beneficial to the human body described above.

Here, the chopped meat may be prepared in a lump without being crushed and mixed.

Also prepare by washing shiitake mushrooms.

Mix 9-9 parts by weight of salt, 0.1-1 part by weight of shiitake mushrooms, 12-13 parts by weight of meju, 12-13 parts by weight of red pepper, 0.01-0.1 parts by weight of red pepper, and 0.1-0.2 parts by weight of charcoal. Make

In more detail, referring to Figure 1, with respect to 100 parts by weight of squirting, 9 to 11 parts by weight of salt and 0.1 to 1 parts by weight of shiitake mushrooms are heated and cooled to a degree that the shiitake mushrooms are moderately cooled.

At this time, shiitake mushrooms may be put in chunks, or may be torn into pieces. And by mixing the shiitake mushrooms, it is possible to remove the fishy smell of water.

In addition, Pour water mixed with salt and shiitake mushrooms into a clean sterilized jar and mix 12 to 13 parts by weight of meju, 0.01 to 0.1 parts by weight of red pepper, and 0.1 to 0.2 of charcoal with water.

At this time, the pepper is dried pepper at room temperature, and the pepper and charcoal is mixed in the flounder.

When the mixture is made in a jar like this, the mixture is naturally aged for 90 to 110 days. At this time, the mixture is naturally aged at a temperature of 12 ~ 15 ℃.

After the aging period of 90 to 110 days, the meju is taken out of the mixture, and then 1 part by weight of the prepared turmeric powder is mixed in a jar with respect to 12.5 parts by weight of the separated meju. At this time, the meju is agglomerated state, so evenly spread in a jar and mix with the rumbling powder.

And it is desirable to spray a small amount of salt on top to prevent mold.

In this way, the soybeans prepared in a separate jar are aged for 3 to 5 months to prepare miso.

The meju-free mixture is fermented after natural ripening for 90 to 110 days, so it is boiled in a cauldron for 15 to 20 minutes, cooled, and stored in a separate jar, which can be used as soy sauce.

<Example>

Cut the pouch of the squirm and prepare it in a separate container with the squirt water inside.

The cold-dried scooped meat is ground in a grinder to prepare scooped powder. And prepare shiitake mushrooms by washing.

10 parts by weight of salt and 0.5 parts by weight of shiitake mushrooms are mixed with 100 parts by weight of prepared waters and heated for about 20 minutes until the mushrooms are properly cooked to remove fishy fishy fish.

Then, pour out the fishy squeezed water into a sterilized jar and mix 12.5 parts by weight of meju, 0.05 parts by weight of red pepper, and 0.15 parts by weight of charcoal based on 100 parts by weight of water.

The mixture is naturally aged at 15 ° C. for 100 days.

After 100 days, remove meju from the mixture.

Based on 12.5 parts by weight of the separated meju, 1 part by weight of the prepared turmeric powder is mixed. At this time, while spreading the meju evenly in a jar, mix the powder Rung 쉥.

Doenjang is prepared by naturally aging the separated meju for 4 months.

After the meju is separated, the mixture is poured into a cauldron and boiled for 20 minutes to prepare soy sauce, and the soy sauce is stored in a separate jar.

The soybean paste prepared in this way can provide a unique flavor that contains the active ingredients such as taurine, synthiaol, sea duum, glycogen, antibacterial and anti-cancer substances contained in the oolong oyster and flavor.

Miso manufacturing method using the squid according to another embodiment of the present invention is 9 to 11 parts by weight of salt, 0.1 to 1 parts by weight of mushrooms, 12 to 13 parts by weight of meju, 0.01 to 0.1 parts by weight of red pepper, Except that 0.1 to 0.2 parts by weight of charcoal is mixed with the same, except that 0.1 to 1 parts by weight of ocher is the same as the method for producing doenjang using the squirrel according to one embodiment of the present invention.

Claims (4)

Cutting the thunder and preparing the thrush water with the salt contained in the thrush Crushing the freeze-dried squeaky meat with a grinder to prepare a squishy powder, 9 to 11 parts by weight of salt, 0.1 to 1 parts by weight of mushrooms, 12 to 13 parts by weight of meju, 0.01 to 0.1 parts by weight of red pepper, 0.1 to 0.2 parts by weight of charcoal, to form a mixture, based on 100 parts by weight of water Naturally aging the mixture for 90 to 110 days, Extracting meju from the aged mixture, Mixing 1 part by weight of the turmeric powder with respect to 12.5 parts by weight of the separated meju, and Miso production method using the mung bean curd comprising the step of aging the meju mixed with the mung bean sprout for 3 to 5 months. In claim 1, Soybean paste manufacturing method using the mung bean sprout further comprising the step of storing after boiling the mixture of the meju 15 to 25 minutes. The method of claim 1 or 2, Soybean paste manufacturing method using the mung bean sprout comprising the step of further mixing 0.1 to 1 parts by weight of ocher to the mixture. Miso prepared by the method of claim 1.