KR20100062754A - 죽염된장 제조방법 - Google Patents
죽염된장 제조방법 Download PDFInfo
- Publication number
- KR20100062754A KR20100062754A KR1020080121550A KR20080121550A KR20100062754A KR 20100062754 A KR20100062754 A KR 20100062754A KR 1020080121550 A KR1020080121550 A KR 1020080121550A KR 20080121550 A KR20080121550 A KR 20080121550A KR 20100062754 A KR20100062754 A KR 20100062754A
- Authority
- KR
- South Korea
- Prior art keywords
- bamboo salt
- fermented soybeans
- manufacturing
- taste
- soybeans
- Prior art date
Links
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 11
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 11
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 11
- 239000011425 bamboo Substances 0.000 title claims abstract description 11
- 150000003839 salts Chemical class 0.000 title claims abstract description 9
- 241001330002 Bambuseae Species 0.000 title abstract description 10
- 238000004519 manufacturing process Methods 0.000 title abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 15
- 244000068988 Glycine max Species 0.000 claims abstract description 15
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 238000007654 immersion Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000012267 brine Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
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
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
o 메주를 잘말려서 잘게 부순 다음 간장 제조방법인 침수 과정을 거치지 않으므로서 메주 고유의 맛과 영양을 보안하여 끓여서 식힌 죽염수와 배합하여 적당용기에 넣고 숙성 발효시키는 방법으로 보다 향상된 맛과 품질의 된장을 제조할 수 있다.
Description
본 발명은 죽염과·물·메주가루의 혼합으로 간장제조인 침수 방법을 거치지않고 그대로 버므려(섞어)서 된장만을 제조하는 방법이다
o 종래의 제조방법은 메주를 침수방법을 거쳐 된장과 간장을 같이 제조하는 방법으로 메주의 고유의 맛을 간장제조에 손실되는 방법으로 된장의 맛과 영양이 손실된다고 할 수 있다
o 본 제조방법은 메주를 침수과정을 거치지않고 메주 가루와 끓인 죽염물을 적당량 혼합하여 잘 발효시켜 죽염 된장만을 제조하여 한층 향상된 맛 된장을 제조할 수 있다
o 종래의 제조방법과 달리 침수방법인 간장제조 방법을 거치지 않으므로 메주 고유의 영양분과 맛을 손실하지 않는 방법으로 더욱 구수하고 맛과 질이 향상된 된장을 제조할 수 있다.
o 메주콩으로 메주를 잘 만든다음 메주를 잘게부순 다음 죽염 적당량을 물에 섞어서 적당농도를 맞춘다음 끓인 죽염물을 메주가루와 잘버므려서 항아리에 넣고 숙성 발효시킨다.
① 된장을 침수하여 간장을 제조하는 과정에서 생기는 메주 고유의 맛과 영양을 손실하지 않고 끓여 식힌 죽염수와 집접 버므려서 된장만을 생산하는 과정으로 품질과 맛이 향상된 제조 방법이라 할 수 있다.
Claims (1)
- 메주콩으로 메주를 잘 만든 다음말린 메주를 잘게 부순다적량의 끓인 죽염물과 잘 버므려서 적당한 용기(항아리) 넣고 숙성 발효시킨다.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080121550A KR20100062754A (ko) | 2008-12-01 | 2008-12-01 | 죽염된장 제조방법 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080121550A KR20100062754A (ko) | 2008-12-01 | 2008-12-01 | 죽염된장 제조방법 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20100062754A true KR20100062754A (ko) | 2010-06-10 |
Family
ID=42362962
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020080121550A KR20100062754A (ko) | 2008-12-01 | 2008-12-01 | 죽염된장 제조방법 |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20100062754A (ko) |
-
2008
- 2008-12-01 KR KR1020080121550A patent/KR20100062754A/ko not_active Application Discontinuation
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |