KR20090094186A - A method of manufacture of instant food style soybean paste that use sea urchin eggs and the insttant food style soybean manufactured thereof - Google Patents
A method of manufacture of instant food style soybean paste that use sea urchin eggs and the insttant food style soybean manufactured thereofInfo
- Publication number
- KR20090094186A KR20090094186A KR1020080019410A KR20080019410A KR20090094186A KR 20090094186 A KR20090094186 A KR 20090094186A KR 1020080019410 A KR1020080019410 A KR 1020080019410A KR 20080019410 A KR20080019410 A KR 20080019410A KR 20090094186 A KR20090094186 A KR 20090094186A
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- miso
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- mixture
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- 241000257465 Echinoidea Species 0.000 title claims abstract description 46
- 244000068988 Glycine max Species 0.000 title claims abstract description 17
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 235000013601 eggs Nutrition 0.000 title abstract description 6
- 235000013305 food Nutrition 0.000 title description 6
- 239000000203 mixture Substances 0.000 claims abstract description 32
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 238000000227 grinding Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 3
- 244000294411 Mirabilis expansa Species 0.000 claims description 66
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 66
- 235000013536 miso Nutrition 0.000 claims description 66
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000011363 dried mixture Substances 0.000 abstract 1
- 238000004108 freeze drying Methods 0.000 abstract 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 abstract 1
- 229920002554 vinyl polymer Polymers 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000009826 distribution Methods 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000012267 brine Substances 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 229930003270 Vitamin B Natural products 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 239000011812 mixed powder Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
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
- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23V2200/15—Flavour affecting agent
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
Description
본 발명은 성게알을 이용한 즉석 식품형 된장 제조 방법 및 이에 의해 제조된 즉석 식품형 된장에 관한 것으로, 더욱 상세하게는 1회 사용 가능한 용량만큼 동결 건조되어 단위 포장되는 성게알을 이용한 즉석 식품형 된장 제조 방법 및 이에 의해 제조된 즉석 식품형 된장에 관한 것이다.The present invention relates to a method for producing instant food-type miso using sea urchin and an instant food-type miso prepared by the above, More specifically, instant food-type miso using sea urchin lyophilized by unit capacity for one time use It relates to a manufacturing method and instant food-type miso prepared thereby.
일반적으로 된장은 삶은 콩에 미생물이 자연 접종되어 만들어진 메주를 이용한 한국의 대표적인 반고체상 대두 발효 식품으로서, 삼국 시대부터 우리나라에서 식품으로 애용되었다.In general, doenjang is a representative semi-solid soybean fermented food in Korea using meju made by naturally inoculating microorganisms into boiled soybeans.
그리고 된장은 원료 대두에서 유래되는 단백질, 탄수화물, 지방 등의 영양소가 고루 갖추어진 우수한 조미식품으로 육류의 섭취량이 많지 않은 한국의 중요한 단백질 공급원으로 식생활에 없어서는 안 되는 식품으로 자리 잡고 있다.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.
이러한 된장의 제조 방법은, 물과 소금을 혼합하여 소금물을 만들고, 발효된 목침만한 메주를 장독에 넣은 후 소금물을 장독에 부어서 일정 기간 숙성시킨다.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.
그리고 소금물에서 메주를 분리하여 별도의 항아리에 고르게 펴서 담은 후, 그 메주를 일정 기간 숙성시켜서 된장을 제조한다.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.
이와 같이 제조된 된장은 항아리에 담은 채 보관하거나, 별도의 용기에 담아서 냉장 보관하는 것이 일반적이다.The soybean paste prepared in this way is usually stored in a jar or refrigerated in a separate container.
이때, 된장은 숙성 발효된 음식으로서 보관 중 쉽게 부패되는바, 보관시 수시로 된장의 상태를 확인하여야 하는 번거러움이 있어 된장의 보관이 쉽지 않았다. 따라서, 된장이 쉽게 부패되어 버려지게 되는 경우가 빈번하였다.At this time, doenjang is easily fermented during storage as a fermented food aging, there is a hassle to check the state of the doenjang from time to time storage was not easy to store. Therefore, the miso is easily rotted and frequently discarded.
또한 된장은 포장 가공되어 유통되기도 하는바, 된장의 유통시 된장이 쉽게부패되어 유통의 어려움이 있었다.In addition, the doenjang is also processed and distributed in the bar, the miso was easily rotted during the distribution of miso was difficult to distribute.
따라서 본 발명이 해결하고자 하는 과제는 된장의 보관이 용이하고, 유통의 어려움이 없으며, 성게알의 향미를 느낄 수 있도록 한 성게알을 이용한 즉석 식품형 된장 제조 방법 및 이에 의해 제조된 즉석 식품형 된장을 제공하는데 있다.Therefore, the problem to be solved by the present invention is easy to store the miso, there is no difficulty in distribution, instant food-type miso manufacturing method using sea urchin so that you can feel the taste of sea urchin and instant food-type miso prepared by To provide.
상술한 과제를 해결하기 위한 본 발명의 한 실시예에 따른 성게알을 이용한 즉석 식품형 된장 제조 방법은 동결 건조된 성게알을 분쇄하여 성게알을 준비하는 단계, 1년 이상 숙성된 액체형 된장 100 중량부에 대하여 상기 분쇄된 성게알 16~30 중량부를 혼합하여 된장 혼합물을 만드는 단계, 상기 된장 혼합물을 함수율이 5~10%가 되도록 15~20시간 동결 건조하는 단계, 그리고 상기 동결 건조된 된장 혼합물을 포장하는 단계를 포함한다.Instant food-type doenjang manufacturing method using sea urchin according to an embodiment of the present invention for solving the above problems is to prepare a sea urchin by grinding the freeze-dried sea urchin, 100 weight of liquid miso matured for one year or more Mixing 16 to 30 parts by weight of the ground sea urchin with respect to parts to make a miso mixture, lyophilizing the miso mixture for 15 to 20 hours so that the water content is 5 to 10%, and the lyophilized miso mixture Packing.
상기 포장은 용기 포장 또는 비닐 백 포장 중 적어도 하나의 방법에 의해 수행될 수 있다.The packaging may be carried out by at least one method of container packaging or plastic bag packaging.
상기 동결 건조된 된장 혼합물을 포장하는 단계 이전에 상기 동결 건조된 된장 혼합물을 분쇄하는 단계를 더 포함할 수 있다.The method may further include pulverizing the freeze-dried miso mixture prior to packaging the freeze-dried miso mixture.
본 발명의 한 실시예에 따른 즉석 식품형 된장은 동결 건조된 성게알을 분쇄하여 준비하는 단계, 1년 이상 숙성된 액체형 된장 100 중량부에 대하여 상기 분쇄된 성게알 16~30 중량부를 혼합하여 된장 혼합물을 만드는 단계, 상기 된장 혼합물을 함수율이 5~10%가 되도록 15~20시간 동결 건조하는 단계, 그리고 상기 동결 건조된 된장 혼합물을 포장하는 단계에 의해 제조된다.In the instant food type miso according to an embodiment of the present invention, the step of preparing and crushing the lyophilized sea urchin is mixed with 16 to 30 parts by weight of the ground sea urchin with respect to 100 parts by weight of the liquid miso matured for at least one year. Making a mixture, lyophilizing the doenjang mixture for 15-20 hours so that the water content is 5-10%, and packaging the lyophilized miso mixture.
본 발명에 따른 성게알을 이용한 즉석 식품형 된장 제조 방법 및 이에 의해 제조된 즉석 식품형 된장에 의하면, 1인 1회 분량으로 단위 포장되므로 필요한 양만큼을 즉석에서 정확하게 요리에 첨가할 수 있으며, 성게알의 향미가 첨가되고, 성게알에 함유된 영양소를 함께 섭취할 수 있고, 보관 및 유통이 용이해지는 효과가 있다.According to the instant food-type doenjang manufacturing method and instant food-type miso prepared by using the sea urchin according to the present invention, since it is unit-packed in a single serving of one person, the required amount can be added to the dish immediately and accurately, The flavor of the eggs is added, the nutrients contained in the sea urchin can be ingested together, and the storage and distribution is easy.
도 1은 본 발명의 한 실시예에 따른 성게알을 이용한 즉석 식품형 된장 제조 방법의 단계를 나타낸 공정 블록도.1 is a process block diagram showing the steps of the instant food-type miso manufacturing method using sea urchin according to an embodiment of the present invention.
기타 실시예의 구체적인 사항들은 첨부된 도면 및 상세한 설명에 포함되어 있다.Specific details of other embodiments are included in the accompanying drawings and the detailed description.
본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 상세하게 후술되어 있는 실시예를 참조하면 명확해질 것이다. 그러나 본 발명은 이하에서 개시되는 실시예에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 것이며, 단지 본 실시예는 본 발명의 개시가 완전하도록 하며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이며, 본 발명은 청구항의 범주에 의해 정의될 뿐이다. 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.
이하, 본 발명의 한 실시예에 따른 성게알을 이용한 즉석 식품형 된장 제조 방법에 대하여 상세히 설명한다.Hereinafter, a method for preparing instant food-type miso using sea urchin according to an embodiment of the present invention will be described in detail.
도 1은 본 발명의 한 실시예에 따른 성게알을 이용한 즉석 식품형 된장 제조 방법의 단계를 나타낸 공정 블록도이다.1 is a process block diagram showing the steps of the instant food-type miso manufacturing method using sea urchin according to an embodiment of the present invention.
도 1을 참조하여 설명하면, 먼저 탈각된 성게에서 분리된 후 동결 건조되어 보관된 성게알을 분쇄기에서 분쇄된 성게알 준비한다. Referring to Figure 1, first separated from the shelled sea urchin and then lyophilized sea urchin stored in the crusher to prepare a sea urchin.
여기서, 성게알에는 단백질, 비타민 B, C군, 철분, 마그네슘 등의 다양한 영양소가 함유되어 있으며, 전통적으로는 결핵 등에 좋고 그 고소한 맛이 특이하여 병후 회복기나 식욕이 없을 때 애용된다.Here, sea urchin contains various nutrients such as protein, vitamin B, C group, iron, magnesium, etc. Traditionally, the sea urchin is good for tuberculosis and its savory taste makes it a favorite when there is no post-mortem recovery or appetite.
따라서, 동결 건조되어 분쇄된 성게알을 준비하는 과정에서는 성게알에 함유된 영양소들의 함유량이 낮아지지 않도록 최대한 신선한 상태로 1~2일간 냉동 보관된 것을 사용하는 것이 바람직하다.Therefore, in the process of preparing lyophilized and dried sea urchin, it is preferable to use one that is frozen and stored for 1 to 2 days as fresh as possible so as not to lower the content of nutrients contained in the sea urchin.
된장은 전통적인 방법으로 제조된 된장으로서 1년 이상 숙성된 전통 된장을 준비한다. Doenjang is a traditional doenjang prepared with traditional doenjang.
준비된 된장 100 중량부에 대하여 분쇄된 성게알 16~30 중량부를 혼합하여 된장 혼합물을 만든다. 이때, 된장의 부분 부분을 제쳐가며 성게알 분말을 혼합하는 것이 바람직하다.16 to 30 parts by weight of crushed sea urchins are mixed with 100 parts by weight of prepared miso to make a miso mixture. At this time, it is preferable to mix the sea urchin powder while passing a portion of the miso.
그리고 일정한 크기의 사각 또는 원형의 성형틀을 준비하여 성형틀의 내측에 성게알 및 된장이 혼합된 된장 혼합물을 눌러 담아서 성형틀과 동일한 형상으로 된장 혼합물을 성형하여 준비한다. And prepare a mold of a square or round shape of a constant size by pressing the doenjang mixture mixed with sea urchin and miso in the inside of the mold to prepare a mold for the miso mixture in the same shape as the mold.
다음으로 성형된 된장 혼합물은 동결 건조기에 의해 동결 건조되며, 40℃ 이하의 온도에서 동결 건조되는 것이 바람직하다. 그리고 동결 건조된 성형된 된장은 함수율 5~7%를 유지한다.Next, the molded miso mixture is lyophilized by a lyophilizer and preferably lyophilized at a temperature of 40 ° C or lower. And freeze-dried molded miso maintains a water content of 5-7%.
동결 건조된 된장 혼합물은 일정 용량으로 단위 포장되며, 15~20 중량부로 포장될 수 있다.The lyophilized soybean paste mixture may be packaged in unit doses and may be packaged in 15-20 parts by weight.
이때, 동결 건조된 된장 혼합물은 성형된 형상과 동일한 다수 분할된 수용 공간을 가지는 포장 용기에 포장될 수 있다.In this case, the lyophilized miso mixture may be packaged in a packaging container having a plurality of divided receiving spaces identical to the molded shape.
이하에서는 본 발명의 한 실시예에 따른 성게알을 이용한 즉석 식품형 된장 제조 방법의 가장 바람직한 구체적인 실시예를 설명한다.Hereinafter, the most preferred specific embodiment of the instant food-type miso manufacturing method using sea urchin according to an embodiment of the present invention.
<실시예><Example>
동결 건조되어 보관된 성게알을 분쇄기에서 분쇄하여 성게알을 준비한다.Freeze-dried sea urchins are ground in a grinder to prepare sea urchins.
전통 된장으로서 1년 이상 숙성된 된장을 준비한다.As a traditional miso, prepare miso for at least one year.
준비된 된장 100 중량부에 대하여 분쇄된 성게알 25 중량부를 혼합하여 된장 혼합물을 만든다.Miso mixture is prepared by mixing 25 parts by weight of ground sea urchin with respect to 100 parts by weight of prepared miso.
사각 모양의 성형틀을 준비하여 성형틀에 된장 혼합물을 눌러 담아서 직육면체 형상으로 된장 혼합물을 성형한다.A rectangular mold is prepared and the miso mixture is pressed into the mold to mold the miso mixture into a rectangular parallelepiped shape.
성형된 된장 혼합물을 40℃ 이하의 온도에서 함수율이 7%가 되도록 동결 건조한다.The molded miso mixture is lyophilized to a water content of 7% at a temperature of 40 ° C. or lower.
동결 건조된 된장 혼합물을 17 중량부의 용량으로 포장 용기의 다수 분할된 수용 공간에 각각 담아서 진공 포장하여 즉석 식품형 된장을 제조한다.The freeze-dried miso mixture is vacuum packaged in each of the plurality of divided receiving spaces of the packaging container at a capacity of 17 parts by weight to prepare instant food-type miso.
이와 같이 제조된 즉석 식품형 된장은 1인 1회 분량으로 동결 건조되어 단위 포장되므로 된장을 이용한 찌개류 등의 요리시 요리의 분량에 따라 즉석에서 단위 포장된 된장을 사용하여 필요한 양만큼을 정확하게 요리에 첨가할 수 있다.Instant food-type soybean paste prepared in this way is freeze-dried in one servings and packed in one unit. Can be added.
또한 분쇄한 성게알이 혼합되므로 성게알에 함유된 단백질, 비타민 B, C군, 철분, 마그네슘 등의 다양한 영양소들이 된장에 함유되어 된장을 사용하여 음식을 조리하면 성게알의 향미가 첨가되고, 인체에 유익한 영양소가 함유된 음식을 조리할 수 있으며, 성게알에 함유된 영양소를 함께 섭취할 수 있다.In addition, since the crushed sea urchin is mixed, various nutrients such as protein, vitamin B, C group, iron, magnesium, etc. contained in the sea urchin are added to the miso, and when the food is cooked using miso, the flavor of the sea urchin is added. You can cook foods that contain nutrients that are beneficial to your diet, and eat the nutrients in sea urchins.
또한 보관이 어려운 된장을 동결 건조되어 포장된 상태로 냉동실에 보관하므로 된장을 어려움 없이 쉽게 보관하여 필요에 따라 용이하게 사용할 수 있다.In addition, it is difficult to store soybean paste is freeze-dried and stored in the freezer in a packaged state, so it can be easily stored and stored easily without difficulty.
그리고 가공된 된장이 유통 기간 중에 쉽게 부패되었던 종래의 문제가 해결되므로 된장이 부패되는 염려 없이 유통이 가능해진다.And since the conventional problem that the processed miso is easily corrupted during the distribution period is solved, it is possible to distribute without fear that the miso is corrupted.
본 발명의 또 다른 실시예에 따른 성게알을 이용한 즉석 식품형 된장 제조 방법은 상기 동결 건조된 된장 혼합물을 포장하는 단계 이전에 상기 동결 건조된 된장 혼합물을 분쇄하는 단계를 더 포함하는 것을 제외한 이전의 단계들은 본 발명의 한 실시예에 따른 성게알을 이용한 즉석 식품형 된장 제조 방법과 동일 하며, 이하에서는 동결 건조된 된장 혼합물을 분쇄하는 단계부터 설명한다.According to another embodiment of the present invention, a method for preparing instant food-type miso using sea urchin according to another embodiment of the present invention further includes pulverizing the freeze-dried miso mixture prior to packaging the freeze-dried miso mixture. Steps are the same as the instant food-type miso production method using sea urchin according to an embodiment of the present invention, hereinafter will be described from the step of grinding the lyophilized miso mixture.
된장 혼합물이 동결 건조되면 그 된장 혼합물을 분쇄기에서 분쇄하여 된장 혼합 분말을 만든다.When the miso mixture is lyophilized, the miso mixture is ground in a grinder to form a miso mixture powder.
된장 혼합 분말은 비닐 포장지에 포장될 수 있는바, 된장 혼합 분말은 길이 방향으로 긴 비닐 포장지에 담겨서 스틱형으로 진공 포장될 수 있다. 또는 직사각형의 비닐 포장지에 담겨서 스프형으로 진공 포장될 수도 있다.The miso mixed powder may be packaged in a plastic wrapper. The miso mixed powder may be vacuum packed in a stick form by being put in a long plastic wrapper in the longitudinal direction. Alternatively, it may be vacuum packed in a soup form in a rectangular plastic wrapper.
이와 같이 하여 제조된 즉석 식품형 된장은 본 발명의 한 실시예에 따른 즉석 식품형 된장과 동일한 효과를 갖는다.The instant food-type miso prepared in this manner has the same effect as the instant food-type miso according to one embodiment of the present invention.
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