KR20100004725A - Method for manufacturing bean-paste have a sea tangle - Google Patents
Method for manufacturing bean-paste have a sea tangle Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title claims description 10
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/202—Algae extracts
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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
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Abstract
Description
도 1은 본 발명의 다시마 된장 제조방법을 보여주는 공정도1 is a process chart showing a method for preparing kelp miso of the present invention
본 발명은 다시마 된장 제조방법에 관한 것으로, 좀 더 상세하게는 된장 특유의 냄새를 중화시켜서 자극적인 냄새를 없애고 맛과 영양성분을 그대로 간직함과 동시에 다시마의 영양을 첨가시켜서 소비자의 식욕을 돋게 하고 장시간 보관할 수 있는 식이섬유 기능이 포함된 다시마 된장 제조방법에 관한 것이다.The present invention relates to a method for manufacturing kelp miso, and more specifically, neutralizes the smell of miso, and removes irritating odors and preserves taste and nutritional ingredients as it is, while adding nutrition of kelp to stimulate the appetite of consumers. It relates to a method for producing kelp miso containing a dietary fiber function that can be stored for a long time.
우리나라의 음식은 대부분 간장, 고추장, 된장 등의 장류를 이용해서 간을 맞추고 맛을 내는 종류가 많고 그 중에서도 된장은 쌀을 주식으로 하는 우리 국민들에게 다량의 단백질과 지방을 섭취할 수 있도록 영양의 균형을 유지하는데 크게 일조하고 있는 식품이다.Many Korean foods use soy sauce, red pepper paste, and miso to make seasonings and flavors. Among them, doenjang is a nutritious food that can ingest a large amount of protein and fat for our people who use rice as a staple. It is a food that greatly contributes to maintaining balance.
된장은 여러 가지 공정을 거쳐서 제조되는데, 보편적으로는 콩을 이용하여 네모난 상자 모양의 메주를 만들고 2-3일간 자연발효시키고, 볏짚을 깔고 훈훈한 곳에 쟁여서 띄운다.Doenjang is manufactured through various processes. In general, bean-shaped meju is made of beans, fermented for 2-3 days, fermented with rice straw, and floated in a warm place.
이때, 메주의 겉부분이 너무 건조해지면 발효가 잘 진행되지 못하고 메주가 적당하게 발효되기 이전에 잡균이 번식하며 시커멓게 부패되는 현상이 발생하였다.At this time, if the outer part of the meju becomes too dry, fermentation does not proceed well, and before the meju is properly fermented, various germs multiply and the rot occurs darkly.
메주가 알맞게 발효되지 못하고 시커멓게 발효되는 경우, 아푸라톡신이라는 균이 발생하는데 이 균은 위암을 발생시키는 주원인이 된다.If the meju is not fermented properly and is fermented rapidly, a fungus called apuratoxin occurs, which is the main cause of gastric cancer.
그리고 발효기간이 길면 길어질수록 다양한 잡균이 번식될 수 있는 단점이 있었고, 발효시킨 메주를 이용하여 간장을 제조하기 위해서는 소금물로 영양분을 우려내야 하므로 영양분이 감소된 된장이 제조되는 문제점이 있었다.In addition, the longer the fermentation period, the longer the various germs could be propagated, and in order to prepare soy sauce using fermented meju, there was a problem in that nutrients were reduced so that nutrients were reduced.
최근에는 된장 제조기간을 단축하기 위해서 자동생산 공정으로 만들기도 하지만 이 경우에는 대두가 모두 분쇄되고 메주를 성형한 후에도 중심부까지 발효가 되지 않아 그 메주로 된장을 제조할 경우 제맛을 낼 수 없는 문제점이 있었다.Recently, in order to shorten the time of making doenjang, it is made into an automatic production process, but in this case, all the soybeans are crushed and the fermentation does not go to the center even after molding the meju. there was.
또한, 자동화된 된장 생산공장에서는 스팀을 이용하여 3일 내지 4일만에 급하게 된장을 만들기 때문에 더운 여름날 쉽게 상하고 이를 방지하기 위해서 방부제를 사용하게 되고 쉽게 부패되어 식생활의 건강을 위협하는 문제점이 있었다.In addition, the automated soybean production plant has a problem of using a preservative in order to prevent the spoiled easily on hot summer days because of making a doenjang in a hurry in 3 to 4 days using steam, and easily rot, threatening the health of diet.
종래와 같은 제조방법으로 만든 된장은 빠르게 생산할 수 있는 장점은 있으나 된장 자체의 식품으로서의 효능만 있을 뿐이었다.Miso made by the conventional manufacturing method has the advantage that can be produced quickly, but only the efficacy as a food of miso itself.
본 출원인은 종래의 된장에 다시마를 함유하여 된장을 좀 더 강화된 기능성 식품으로 만들기에 이르렀다.Applicant has come to make the miso a more enhanced functional food by containing kelp in conventional miso.
된장에 함유되는 다시마는 갈색 해조류의 섬유식품으로서 알긴산, 리그닌, 글루탐산, 아스파탐산 등을 다량 함유하고 있어 좋은 식이섬유 공급원이 될 수 있고, 이러한 다시마는 된장과 함께 사용하면 부족한 영양을 채워 줄 수 있을 뿐 아니라 다시마 속의 알긴산이 콜레스테롤, 염분등과 결합하여 변과 함께 배출되는 것으로 알려져서 고혈압과 동맥경화를 방지하는 것으로 알려져 있고, 다시마의 식이섬유는 포도당이 혈액 속에 침투하는 것을 지연시키고 당질의 소화 흡수를 도와 혈당치를 내려서 당뇨병을 예방하는 식품으로도 널리 알려져 있다.The kelp in miso is a brown seaweed fiber food that contains a large amount of alginic acid, lignin, glutamic acid, and aspartamic acid, so it can be a good source of dietary fiber. In addition, alginic acid in kelp is known to be discharged together with stools in combination with cholesterol and salinity, which is known to prevent hypertension and atherosclerosis. The dietary fiber of kelp delays the penetration of glucose into the blood and absorbs digestion of sugars. It is also known as a food that prevents diabetes by lowering blood sugar levels.
그리고, 다시마의 알긴산은 몸속에서 수분을 흡수하여 몇 백배로 팽창함으로서 장운동을 활발하게 유도하여 소화를 촉진시켜서 변비를 예방하는 등의 여러가지 기능이 있다고 통상적으로 알려져 있다.In addition, alginic acid of kelp is generally known to have various functions, such as absorbing water in the body and expanding it several hundred times to actively induce bowel movement to promote digestion to prevent constipation.
본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로서, 된장에 다시마의 식이섬유 영양을 혼합하여 기능성을 개선한 다시마 된장 제조방법을 제공하는 것을 그 목적으로 한다.The present invention has been made to solve the above problems, it is an object of the present invention to provide a method for preparing kelp miso by improving the functionality by mixing the dietary fiber of kelp in miso.
본 발명은 쟈연풍과 해풍을 이용하여 건조함으로서 된장 특유의 강한 냄새를 없애고 고유의 맛과 향을 살려서 우러나게 함과 동시에 다시마의 기능성 효능을 추가시켜서 된장의 식품 기능성을 우수하게 향상시키고 방부제를 사용하지 않고 오래 보관할 수 있는 다시마 된장 제조방법을 제공하는 것을 그 목적으로 한다.The present invention eliminates the strong smell peculiar to the doenjang by drying it using japon wind and sea breeze and improves the food functionality of the doenjang by adding the functional effect of kelp at the same time by utilizing its unique taste and aroma, and using preservatives. It is an object of the present invention to provide a method for preparing kelp miso which can be stored for a long time without using.
본 발명은 자연수를 이용하여 콩을 세척하는 단계와;The present invention comprises the steps of washing the beans using natural water;
세척한 콩을 용기에 넣고 다시마 육수를 넣어서 24시간 불리는 단계와;Putting the washed beans into the container and put the kelp broth to be called for 24 hours;
다시마 육수를 넣고 불린 콩을 용기에 넣고 6-7시간 삶는 단계와;Add kelp broth and put soy beans into a container and boil for 6-7 hours;
삶은 콩을 메주로 만들고 숙성실에서 4-5일 발효시키는 단계와;Making boiled soybeans into meju and fermenting in a aging room for 4-5 days;
숙성실에서 발효시킨 메주를 건조장에서 40-45일 건조시키는 단계와;Drying the meju fermented in the aging room in a drying room for 40-45 days;
건조된 메주를 다시마 육수와 소금을 이용하여 18%-18.5%의 염도가 되도록 맞추어 30일-35일 동안 장을 담그는 단계와;Immersing the intestines for 30 days to 35 days by adjusting the dried meju to the salinity of 18% -18.5% using kelp stock and salt;
상기 담궈진 메주를 균일하게 주물러서 용기에 담고 7개월 동안 자연숙성시키는 단계로 이루어지는 것을 특징으로 한다.Rubbing the soaked meju uniformly, characterized in that it consists of a step of natural ripening for 7 months in a container.
그리고, 상기 다시마 육수는 다시마와 멸치를 7:3의 비율로 넣고 3시간 동안 50-80℃의 불로 끓여서 만드는 것을 특징으로 하고, 상기 불린 콩을 삶는 단계는 장작불을 이용하여 200℃-250℃의 강한 불에 1시간 동안 삶고 다시 60℃-80℃의 약한 불에 6시간 정도 삶는 것을 특징으로 한다.And, the kelp broth is characterized in that the kelp and anchovy in a ratio of 7: 3 and made by boiling with 50-80 ℃ fire for 3 hours, the step of boiled soy beans using a wood fire of 200 ℃-250 ℃ Boil for 1 hour on a strong fire and again for 6 hours on a low heat of 60 ℃ -80 ℃.
이하, 첨부된 도면을 참조하여 본 발명의 제조방법을 상세히 설명하기로 한다.Hereinafter, with reference to the accompanying drawings will be described in detail the manufacturing method of the present invention.
도 1은 본 발명의 다시마 된장 제조방법을 보여주는 공정도이다.1 is a process chart showing a method of manufacturing kelp miso of the present invention.
먼저, 본 발명의 다시마 된장 제조방법은, 적당한 형태의 콩을 선별한다. 콩을 선별한 후, 자연수를 이용하여 깨끗하게 세척한다.First, the method for producing kelp miso of the present invention selects soybeans in a suitable form. After sorting the beans, wash them with natural water.
깨끗하게 세척된 콩을 담금용기에 넣고, 다시마 육수를 넣은 다음 24시간 동 안 불린다.Put cleanly washed beans in a dip container, add kelp broth, and soak for 24 hours.
상기 다시마 육수는 우선, 다시마를 큼직하게 복수 장으로 준비하고 면포를 이용하여 앞뒤를 깨끗하게 닦아서 준비한다.The kelp broth is prepared by firstly preparing a plurality of kelp pieces in large quantities and wiping the front and back with a cotton cloth.
솥에 준비된 다시마를 넣고 멸치와 물을 넣은 후, 약한 불로 3시간 정도를 끓인다. 이때, 약한 불의 온도는 60℃-80℃가 되도록 조절한다.Put the prepared kelp in the pot, add anchovies and water, and boil it over low heat for 3 hours. At this time, the temperature of the weak fire is adjusted to be 60 ℃-80 ℃.
그리고, 다시마와 멸치의 비율은 약 7 : 3의 비율이 되도록 하여 조절하고 다시마와 멸치의 맛과 풍취가 충분히 우러나도록 육수를 낸다.And, the ratio of kelp and anchovies is adjusted to a ratio of about 7: 3, and the broth is made so that the taste and flavor of kelp and anchovies are sufficiently balanced.
상기와 같이 다시마 육수를 이용하여 불린 콩을 가마솥에 넣고 6-7시간 정도 충분하게 삶는다.Using the kelp broth as above, put the soybeans in the cauldron and boil it for 6-7 hours.
상기 불린 콩은 6-7시간 동안 삶아지면서 충분하게 물러지고 부드럽게 비벼질때까지 삶는다.The soaked beans are boiled for 6-7 hours until they are sufficiently receded and gently rubbed.
상기 불린 콩은 장작불을 이용해서 200℃-250℃의 강한 불에 1시간 동안 삶고, 다시 60℃-80℃의 약한 불에 6시간 정도 삶는다.The soybean is boiled for 1 hour on a strong fire of 200 ℃-250 ℃ using a wood fire, and then boiled for about 6 hours on a weak fire of 60 ℃-80 ℃.
불린 콩을 강한 불과 약한 불을 이용하여 충분히 삶아낸 다음, 삶은 콩을 꺼내서 균일하게 찧으면서 목침 만한 크기로 빚어서 메주를 형성한다.Boil the soybeans using strong fire and weak fire, and then boil them. Take out the boiled beans and steam them evenly, forming a meju.
삶은 콩을 이용하여 메주를 만든 후에 짚으로 엮고 숙성실에 넣어서 4일 내지 5일동안 발효시킨다.After making meju with boiled soybeans, weave it with straw and put it in a aging room for 4 to 5 days.
이후, 발효시킨 메주를 숙성실에 꺼내고 건조장으로 옮기고 자연바람을 이용하여 40-45일 동안 건조한다.Then, the fermented meju is taken out in a aging room, transferred to a drying room, and dried for 40-45 days using natural wind.
건조장에서 건조된 메주를 적당한 크기의 항아리 용기에 넣고 다시마 육수와 소금을 이용하여 염도를 맞추어 30일 - 35일 동안 장을 담근다.Place the dried meju in a jar of appropriate size in a container of appropriate size and soak the intestines for 30 to 35 days using salted seaweed and salt.
이때, 상기 염도는 염도계를 이용하여 18% - 18.5%가 되도록 맞추는 것이바람직하다.At this time, the salinity is preferably adjusted to 18% -18.5% using a salinity meter.
계속해서, 상기 장을 담근 후에는 다시마 장물을 빼내고 담궈진 메주를 균일하게 주물러서 항아리에 담고 7개월 동안 자연 숙성시켜서 다시마 된장을 만든다.Subsequently, after dipping the intestine, the sea tangle is drained, and the soaked meju is uniformly rubbed into a jar and naturally aged for 7 months to make kelp miso.
이상에서와 같이 기술된 본 발명은 상기에 기술된 바와 같은 바람직한 일실시예에 한정되지 아니하며, 본 발명의 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 본 발명이 속하는 기술분야에서 통상의 지식을 가진자라면 다양하게 변형실시가 가능한 것은 물론이고, 그와 같은 변경실시는 본 발명의 핵심요소로 기재된 청구범위 내에 존재한다고 할 것이다.The present invention as described above is not limited to the preferred embodiment as described above, it is common in the art to which the present invention pertains without departing from the spirit of the invention as claimed in the claims of the present invention. Those skilled in the art can make various modifications, as well as such modifications will be within the scope of the claims described as key elements of the present invention.
이와 같은, 본 발명은 우리 고유의 된장에 다시마의 식이섬유 기능을 함유시켜서 소화를 촉진시키고 된장 특유의 냄새를 없앰과 동시에 맛과 향을 살리는 효과가 있으며, 방부제를 사용하지 않고 오래 보관 저장할 수 있는 효과가 있다.As such, the present invention contains the dietary fiber function of kelp in our indigenous soybeans to promote digestion, eliminate the smell of miso, and at the same time save the taste and aroma, and can be stored for a long time without using preservatives. It works.
그리고, 본 발명의 다시마 된장은 다시마의 성분인 알긴산이 포함되어 콜레스테롤 수치와 혈압을 낮추는 효과가 있고, 다시마의 식이섬유가 포도당이 혈액속에 침투하는 것을 방지하여 당질의 소화 흡수를 도와 혈당치를 내리므로서 당뇨를 예방하는 효과가 있다.In addition, the kelp miso of the present invention contains alginic acid, which is a component of kelp, to lower cholesterol levels and blood pressure, and the fiber of kelp prevents glucose from penetrating into the blood, thereby lowering blood sugar levels by helping digestion of glucose. It is effective in preventing diabetes.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160036950A (en) * | 2014-09-26 | 2016-04-05 | 임미란 | Manufacturing method of soybean paste using allium hookeri and soybean paste using allium hookeri manufactured thereof |
| KR101962385B1 (en) * | 2018-08-21 | 2019-03-25 | 김용우 | Method for manufacturing hot pepper paste using ripe persimm |
| KR101962386B1 (en) * | 2018-08-21 | 2019-07-17 | 김용우 | Manufacturing method of hwangtae doenjang |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160036950A (en) * | 2014-09-26 | 2016-04-05 | 임미란 | Manufacturing method of soybean paste using allium hookeri and soybean paste using allium hookeri manufactured thereof |
| KR101962385B1 (en) * | 2018-08-21 | 2019-03-25 | 김용우 | Method for manufacturing hot pepper paste using ripe persimm |
| KR101962386B1 (en) * | 2018-08-21 | 2019-07-17 | 김용우 | Manufacturing method of hwangtae doenjang |
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