KR20110082413A - A fermentation tea using toenjang and cheonggukjang - Google Patents
A fermentation tea using toenjang and cheonggukjang Download PDFInfo
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- KR20110082413A KR20110082413A KR1020100002375A KR20100002375A KR20110082413A KR 20110082413 A KR20110082413 A KR 20110082413A KR 1020100002375 A KR1020100002375 A KR 1020100002375A KR 20100002375 A KR20100002375 A KR 20100002375A KR 20110082413 A KR20110082413 A KR 20110082413A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
- B65D85/808—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package for immersion in the liquid to release part or all of their contents, e.g. tea bags
Abstract
Description
본 발명은 된장 및 청국장을 이용한 발효차의 제조방법 및 이에 의해 제조된 발효차에 관한 것으로서, 보다 상세히는 우리 고유의 전통음식인 된장 및 청국장을 남녀노소 누구가 쉽게 즐길 수 있도록 차 문화로 계승함과 더불어 인체 건강에 매우 이로운 된장 및 청국장을 이용한 발효차에 관한 것이다.
The present invention relates to a method of manufacturing fermented tea using soybean paste and cheonggukjang and fermented tea produced thereby, and more particularly, inherits our own traditional food, doenjang and cheonggukjang, so that anyone can easily enjoy it. In addition, it relates to fermented tea using miso and cheonggukjang very beneficial to human health.
일반적으로 우리 고유의 대표적 자연발효음식인 된장과 청국장은 장류로 간을 맞추고 맛을 내는데 주로 사용되며, 각종 영양소를 두루 갖추고 있어 인체에 매우 이롭다. 반면 된장과 청국장은 특유의 짠맛이나 향이 역하여 인해 거부감이 많고 직접 섭취하기는 곤란하다.In general, our unique representative fermented foods, Doenjang and Cheonggukjang, are used mainly to flavor and flavor with jangjang, and they are very beneficial to the human body because they have various nutrients. On the other hand, Doenjang and Cheonggukjang have a strong sense of rejection due to its unique salty taste and aroma.
이로 인해 종래에는 된장을 분말화하여 음식의 양념으로 첨가하거나 물에 타서 먹을 수 있도록 하였다.For this reason, conventionally, the miso is powdered so that it can be added as a seasoning of food or burned in water.
하지만 미세한 된장 분말이 물속에 잘 풀리지 않아 먹기가 까다로우며, 가루가 목에 걸리거나 입안, 잇몸에 흡착하여 거부감을 유발하는 등, 먹기를 꺼려하는 문제점이 있었다.However, it is difficult to eat because the fine doenjang powder does not bleed well in the water, and the powder is caught on the neck or in the mouth and gums, causing reluctance to eat, such as the reluctance to eat.
본 발명의 목적은 된장 및 청국장 분말을 티백에 포장하여 전통의 발효차(茶)로 제공함에 따라, 물에 넣고 끌이거나 미지근한 물에서 우려 쉽게 섭취할 수 있음은 물론 건강에도 이롭게 하는 데 있다.An object of the present invention is to pack the doenjang and Cheonggukjang powder in a tea bag to provide as a traditional fermented tea (茶), it can be easily taken in the water dragged or lukewarm water, as well as to benefit health.
또한 본 발명은 된장과 청국장이 가지는 특유의 짠맛과 역한 향을 제거하여 편안하게 섭취할 수 있도록 하는 데에 다른 목적이 있다.
In addition, the present invention has another object to make it comfortable to remove the salty and inverse aromas unique to the miso and cheongukjang.
첫째로 본 발명은, 선별한 메주콩을 물속에 담가두는 불림단계(S1)와, 상기의 메주콩을 익히는 익힘단계(S2)와, 상기와 같이 익힌 메주콩을 따뜻한 실내에서 일정기간 동안 발효시키는 발효단계(S3)와, 상기와 같이 숙성된 메주콩을 자연건조하는 건조단계(S4)와, 상기의 메주콩과 물, 각종 양념을 넣고 항아리 속에서 일정기간 동안 숙성하는 숙성단계(S5)와, 상기의 항아리로부터 액상의 간장을 분리하여서 제조된 된장을 이용한 발효차의 제조방법에 있어서, 상기의 된장100중량%에 대해 물20~30중량%, 당분5~10중량%을 함께 혼합하는 희석단계(S7)와; 상기의 된장을 건조기에서 건조하여 수분을 제거하는 건조단계(S8)와; 상기와 같이 건조된 된장을 분쇄하여 가루로 만드는 분쇄단계(S9)와; 상기의 된장분말을 단위규격의 티백에 담는 포장단계(S10)로 이루어짐을 특징으로 하는 된장을 이용한 발효차의 제조방법을 제안한다.First, the present invention, the soaking step (S1) of soaking the selected soybeans in water, the ripening step (S2) of ripening the soybeans, and the fermentation step of fermenting the cooked soybeans in a warm room for a predetermined period of time ( S3), the drying step (S4) of natural drying the meju beans aged as described above, and the ripening step (S5) of putting the meju beans and water, various seasonings in a jar for a certain period of time, and from the jar In the method of manufacturing fermented tea using miso prepared by separating liquid soy sauce, dilution step (S7) of mixing 20-30% by weight of water and 5-10% by weight of sugar with respect to 100% by weight of soybean paste ; A drying step (S8) of removing the moisture by drying the miso in the dryer; Grinding step (S9) to crush the dried miso as described above to powder; We propose a method for producing a fermented tea using miso, characterized in that the packaging step (S10) of putting the miso powder in the tea bag of the unit standard.
둘째로 본 발명은, 선별한 메주콩을 물속에 담가두는 불림단계(S1)와, 상기의 메주콩을 익히는 익힘단계(S2)와, 상기와 같이 익힌 메주콩을 따뜻한 실내에서 일정기간 동안 발효시키는 발효단계(S3)를 거쳐 제조된 청국장을 이용한 발효차의 제조방법에 있어서, 상기의 청국장을 건조기에서 건조하여 수분을 제거하는 건조단계(S8)와; 상기와 같이 건조된 된장을 분쇄하여 가루로 만드는 분쇄단계(S9)와; 상기의 청국장분말100중량%에 대해 당분5~10중량%를 단위규격의 티백에 담는 포장단계(S10)로 이루어짐을 특징으로 하는 청국장을 이용한 발효차의 제조방법을 제안한다.Secondly, the present invention, the soaking step (S1) of soaking the selected soybeans in the water, the ripening step (S2) of ripening the soybeans, and the fermentation step of fermenting the soybeans cooked as described above in a warm room for a certain period of time ( In the method of manufacturing a fermented tea using the Cheonggukjang prepared through S3), the drying step (S8) to remove the moisture by drying the Cheonggukjang in a dryer; Grinding step (S9) to crush the dried miso as described above to powder; It proposes a method for producing fermented tea using Cheonggukjang, characterized in that the packing step (S10) of containing 5 ~ 10% by weight of sugar in the tea bag with respect to 100% by weight of the Cheonggukjang powder.
셋째로 본 발명은, 된장, 청국장 중에서 선택된 것을 건조한 후 분쇄하여서 분말로 된 된장 및 청국장을 이용한 발효차에 있어서, 된장분말, 청국장분말 중에서 선택된 것을 티백에 포장하여서 된 것을 특징으로 하는 된장 및 청국장을 이용한 발효차를 제안한다.
Third, the present invention, the fermented tea using powdered miso and Cheonggukjang by drying and pulverizing the selected from Doenjang, Cheonggukjang, and the selected doenjang and Cheonggukjang characterized in that the packaging selected from the miso powder, Cheonggukjang powder in a tea bag We suggest fermented tea.
본 발명은 우리 고유의 발효식품인 된장 및 청국장을 분말로 티백에 포장함에 따라, 언제 어디서나 물에 우려 차로서 간편하게 섭취할 수 있으며, 각종 영양소와 효소 등의 섭취로 신체의 면역성을 강화시키는 등, 건강에도 매우 이로운 효과가 있다.
The present invention can be easily ingested as tea with concern for water anytime, anywhere, by packing our unique fermented soybean paste and Cheonggukjang in powdered tea bags, and enhance the body's immunity by ingesting various nutrients and enzymes, It has a very beneficial effect on health.
도 1은 본 발명의 바람직한 실시 예에 따른 된장 및 청국장을 이용한 발효차의 제조공정을 나타낸 흐름도.1 is a flow chart illustrating a manufacturing process of fermented tea using Doenjang and Cheonggukjang in accordance with a preferred embodiment of the present invention.
본 발명의 된장 및 청국장을 이용한 발효차는, 된장의 짠맛과 청국장의 역한 향을 충분히 제거하고 분말형태로 분쇄한 것을 티백에 포장하여 발효차로서 제공함에 따라 남녀노소 누구나 언제 어디서도 편안하게 섭취할 수 있도록 한 것으로, 아래의 실시 예들을 통해 구체적으로 설명하기로 한다.
Fermented tea using doenjang and Cheonggukjang of the present invention, by removing the salty taste of the doenjang and the reverse aroma of Cheonggukjang and packed in a tea bag pulverized in a powder form to provide as a fermented tea so that anyone of any age, age and age can comfortably ingest anywhere As one, will be described in detail through the following embodiments.
[실시 예1]Example 1
본 발명에 따른 된장 및 청국장을 이용한 발효차의 제조방법은, 선별한 메주콩을 물속에 담가두는 불림단계(S1)와, 상기의 메주콩을 익히는 익힘단계(S2)와, 상기와 같이 익힌 메주콩을 따뜻한 실내에서 일정기간 동안 발효시키는 발효단계(S3)와, 상기와 같이 숙성된 메주콩을 자연건조하는 건조단계(S4)와, 상기의 메주콩과 물, 각종 양념을 넣고 항아리 속에서 일정기간 동안 숙성하는 숙성단계(S5)와, 상기의 항아리로부터 액상의 간장을 분리하여서 제조된 된장을 이용한 발효차의 제조방법에 있어서, 상기의 된장100중량%에 대해 물20~30중량%, 당분5~10중량%을 함께 혼합하는 희석단계(S7)와; 상기의 된장을 건조기에서 건조하여 수분을 제거하는 건조단계(S8)와; 상기와 같이 건조된 된장을 분쇄하여 가루로 만드는 분쇄단계(S9)와; 상기의 된장분말을 단위규격의 티백에 담는 포장단계(S10)로 이루어짐을 특징으로 한다.Fermented tea manufacturing method using doenjang and Cheonggukjang according to the present invention, the soaking step (S1) of soaking the selected soybeans in water, the ripening step (S2) of ripening the soybeans, and warmed the soybeans cooked as described above Fermentation step (S3) to ferment for a certain period indoors, drying step (S4) to naturally dry the meju beans matured as described above, and the maturation for a certain period of time to put the meju beans and water, various seasonings in a jar In the step (S5) and the method for producing a fermented tea using soybean paste prepared by separating the liquid soy sauce from the jar, 20 to 30% by weight of water, 5 to 10% by weight of sugar based on 100% by weight of the miso Dilution step (S7) for mixing together; A drying step (S8) of removing the moisture by drying the miso in the dryer; Grinding step (S9) to crush the dried miso as described above to powder; Characterized in that the packaging step (S10) to put the doenjang powder in the tea bag of the unit standard.
즉 된장으로 발효차를 제조하기 위해서는 전통의 방식대로 메주를 제조하게 되는데 이를 간략하게 살펴보면, 깨끗하게 선별한 메주콩이 잘 익도록 물속에서 불리고 충분히 익힌 후, 일정 크기의 메주 모양을 만들어 따뜻한 실내에서 14~30일 정도 띄워 발효시킨 다음, 충분히 건조하면 메주로 된다. 상기의 메주는 물이 담기 항아리에 넣고 소금, 고추, 숯, 깨 등을 넣고 8~12개월 정도 숙성함에 따라, 액체는 간장이 되고 메주는 된장(S6)으로 된다. 이때 상기의 간장을 충분히 제거하여 된장에 남아있지 않도록 하는 것이 바람직하다.In other words, in order to make fermented tea with doenjang, the meju is prepared according to the traditional method. In brief, the meju soybeans, which are cleanly selected, are soaked in water and cooked well, and then cooked in a warm room. It is allowed to ferment for 30 days and then dried to obtain meju. The meju is put in a jar containing water, salt, pepper, charcoal, sesame seeds, etc. and aged for about 8 to 12 months, the liquid becomes soy sauce and the meju is miso (S6). At this time, it is preferable to remove enough of the soy sauce so as not to remain in the miso.
이렇게 제조된 된장100중량%에 대해 물20~30중량%를 혼합하여 묽게 함으로써, 된장의 짠맛(염분)이 물에 용해된다. 이때 설탕, 꿀 등의 당분을 5~10중량%로 첨가함으로써, 차맛을 한결 더 좋게 한다.By mixing and diluting 20-30% by weight of water with respect to 100% by weight of soybean paste prepared in this way, the salty taste (salt) of miso is dissolved in water. At this time, by adding sugar, such as sugar, 5 to 10% by weight, the tea taste is even better.
다음 상기의 된장을 건조기에 투입하고 충분히 건조한다. 이때 수분과 함께 염분이 제거되면서 된장의 맛이 부드러워진다. 이후 건조한 된장을 분쇄하여 미세한 분말로 만든다. Next, the miso is added to a dryer and dried sufficiently. At this time, the salt is removed along with the water and the taste of miso is softened. After that, the dried miso is ground to a fine powder.
다음 상기의 된장분말을 티백(Tea bag)에 일정량씩 담아 포장함에 따라, 우리내 고유의 발효식품인 된장을 발효차로서 편안하게 섭취할 수 있게 된다. 상기의 티백은 차를 싸서 넣은 종이 주머니로 뜨거운 물에 담그면 차가 우러나는 것이다.Next, the doenjang powder is packed in a tea bag in a predetermined amount, so that the fermented food inherent in Korea can be easily ingested as fermented tea. The tea bag is a paper bag packed with tea, soaked in hot water and tea is tea.
이처럼 본 발명의 된장 발효차는 발효음식 가운데서도 항암효과가 탁월하며, 고혈압, 간기능강화, 항산화효과, 해독작용, 노인성 치매예방, 소화, 골다공증 예방, 당뇨개선, 비만 및 변비 예방, 심장병과 뇌졸증, 기미 및 주근깨 제거, 허약체질개선 등에 탁월한 효능을 보인다.
Thus doenjang fermented tea of the present invention has excellent anti-cancer effect even in fermented food, hypertension, liver function, antioxidant effect, detoxification, senile dementia prevention, digestion, prevention of osteoporosis, diabetes improvement, obesity and constipation prevention, heart disease and stroke, It is effective in removing blemishes and freckles and improving weakness.
[실시 예2][Example 2]
본 발명의 제2실시 예에 따른 청국장을 이용한 발효차의 제조방법은, 선별한 메주콩을 물속에 담가두는 불림단계(S1)와, 상기의 메주콩을 익히는 익힘단계(S2)와, 상기와 같이 익힌 메주콩을 따뜻한 실내에서 일정기간 동안 발효시키는 발효단계(S3)를 거쳐 제조된 청국장을 이용한 발효차의 제조방법에 있어서, 상기의 청국장을 건조기에서 건조하여 수분을 제거하는 건조단계(S8)와; 상기와 같이 건조된 된장을 분쇄하여 가루로 만드는 분쇄단계(S9)와; 상기의 청국장분말100중량%에 대해 당분5~10중량%를 단위규격의 티백에 담는 포장단계(S10)로 이루어짐을 특징으로 한다.Fermented tea manufacturing method using the Cheonggukjang according to the second embodiment of the present invention, the soaking step (S1) of soaking the selected soybeans in water, the ripening step (S2) of ripening the soybeans, and cooked as described above In the method of producing a fermented tea using the fermented soybeans produced through the fermentation step (S3) for fermenting the soybeans in a warm room for a certain period of time, the drying step (S8) to remove the moisture by drying the Cheonggukjang in a dryer; Grinding step (S9) to crush the dried miso as described above to powder; It characterized by consisting of a packing step (S10) containing 5 to 10% by weight of sugar in the tea bag with respect to 100% by weight of the chungkukjang powder.
본 발명에 따른 청국장(S6-1)은 된장의 일종으로 메주콩을 따뜻한 실내에서 납두균이 생기도록 띄워 만든 한국의 장으로, 깨끗하게 선별한 메주콩을 불려서 충분히 익힌 후, 따뜻한 실내에서 일정시간 동안의 발효과정을 거쳐서 제조된다.Cheonggukjang (S6-1) according to the present invention is a type of doenjang which is a type of miso soybean soybeans are made to float in the warm indoors, and then cooked enough to clean the meju soybeans, and then fermentation process for a certain time in a warm room. It is prepared through.
이렇게 제조된 청국장은 발효차로 제조하기 위해 건조기에서 완전히 건조하게 되면 청국장 특유의 역한 냄새가 사라지게 되고 맛이 한결 부드러워진다. 이후 분쇄과정을 거쳐 청국장분말로 제조된다. 다음 상기의 청국장분말을 일정 규격의 티백에 담아 포장된다. 여기서 청국장분말100중량%에 대해 설탕5~10중량%를 첨가하여 단맛을 가미하는 것이 바람직하며, 또는 상기의 건조단계에서 청국장100중량%에 대해 설탕 또는 꿀 등의 당분5~10중량%를 첨가하고 충분히 혼합한 후, 건조하여 제조할 수도 있다. Cheonggukjang prepared in this way is completely dried in a drier to produce fermented tea, the inverse smell of Cheonggukjang disappears and the taste becomes smoother. After pulverization process is made into Cheonggukjang powder. Next, the above-mentioned Cheonggukjang powder is packed in a tea bag of a certain standard. Here, it is preferable to add 5 ~ 10% by weight of sugar to 100% by weight of the Cheonggukjang powder to add sweetness, or 5 ~ 10% by weight of sugar or honey such as sugar or honey to 100% by weight of Cheonggukjang in the drying step After mixing sufficiently, you may dry and manufacture.
이처럼 본 발명에 따른 상기의 청국장 발효차는 노화방지, 당뇨병 및 성인병 예방, 변비 예방, 빈혈예방, 항암효과, 다이어트 등에 효능이 있으며, 인체의 체질개선에 탁월한 효과를 제공한다.
As described above, the fermented tea of Cheonggukjang according to the present invention is effective in anti-aging, diabetes and adult disease prevention, constipation prevention, anemia prevention, anticancer effect, diet, etc., and provides an excellent effect on the constitution of the human body.
이상으로 살펴본 바와 같이 상기의 실시 예들에 따른 본 발명은, 된장, 청국장 중에서 선택된 것을 건조한 후 분쇄하여서 분말로 된 된장 및 청국장을 이용한 발효차에 있어서, 된장분말, 청국장분말 중에서 선택된 것을 티백에 포장하여서 된 것을 특징으로 한다.As described above, the present invention according to the embodiments of the present invention, in the fermented tea using a powdered miso and Cheonggukjang by drying and pulverizing the selected from doenjang, Cheonggukjang, packaging the selected one of the doenjang powder, Cheonggukjang powder in a tea bag It is characterized by.
상기의 실시 예들에서 예시한 것처럼, 본 발명의 발효차는 영양이 풍부할 뿐만 아니라 발효차를 우린 물에 꿀을 첨가하면 미감이 한층더 좋아지고 더욱더 깊은맛을 느낄 수가 있다. 이를 위해 꿀을 별도의 포장용기에 담아 함께 제공할 수도 있다.As exemplified in the above embodiments, the fermented tea of the present invention is not only rich in nutrients, but when the fermented tea is added with honey to water, the aesthetics can be further improved and a deeper taste can be felt. For this purpose, honey may be provided together in a separate packaging.
한편 상기의 메주콩은 메주를 만드는 노란콩(백태)이 사용되는데, 여기서 본 발명에 따른 발효차의 주원료인 메주콩은 검은콩을 사용함에 따라, 검은콩이 가지는 맛과 영양소를 함께 섭취할 수 있게 된다.
On the other hand, the meju beans are used to make meju yellow beans (baektae), where the main raw material of the fermented tea according to the present invention, the meju beans can be ingested together with the taste and nutrients that black beans have, according to the use of black beans .
본 발명은 우리나라의 대표적 발효음식인 장(醬)문화를 계승하여 일상생활 속에서 간편하게 즐길 수 있는 티백형태의 발효차(茶)로 제품화하여 승화시킴에 따라, 된장 및 청국장의 각종 영양소와 면역력 등을 제공할 수 있으며, 국민생활건강에 이바지할 수 있다.
The present invention succeeds to the Jang (음식) culture, a representative fermented food of Korea, by sublimating the product into a tea bag-type fermented tea (茶) that can be easily enjoyed in daily life, various nutrients and immunity of Doenjang and Cheonggukjang It can provide and contribute to national health.
S1:불림단계 S2:익힘단계 S3:발효단계 S4:자연건조단계
S5:숙성단계 S6:된장 S6-1:청국장 S7:희석단계
S8:건조단계 S9:분쇄단계 S10:포장단계S1: soak stage S2: ripening stage S3: fermentation stage S4: natural drying stage
S5: Maturation stage S6: Miso S6-1: Cheonggukjang S7: Dilution stage
S8: Drying step S9: Grinding step S10: Packing step
Claims (3)
상기의 된장100중량%에 대해 물20~30중량%, 당분5~10중량%을 함께 혼합하는 희석단계(S7)와;
상기의 된장을 건조기에서 건조하여 수분을 제거하는 건조단계(S8)와;
상기와 같이 건조된 된장을 분쇄하여 가루로 만드는 분쇄단계(S9)와;
상기의 된장분말을 단위규격의 티백에 담는 포장단계(S10)로 이루어짐을 특징으로 하는 된장을 이용한 발효차의 제조방법.
Soaking step of soaking the selected soybeans in water (S1), the ripening step (S2) of cooking the soybeans, and the fermentation step (S3) for fermenting the cooked soybeans in a warm room for a predetermined period of time, and the above and Drying step (S4) for natural drying of the aged meju beans, the ripening step (S5) to put the meju beans and water, various seasonings in a jar for a certain period of time, and separating the liquid soy sauce from the jar In the manufacturing method of fermented tea using the prepared miso,
A dilution step (S7) of mixing 20-30% by weight of water and 5-10% by weight of sugar with respect to 100% by weight of soybean paste;
A drying step (S8) of removing the moisture by drying the miso in the dryer;
Grinding step (S9) to crush the dried miso as described above to powder;
Method for producing a fermented tea using miso powder, characterized in that the packaging step (S10) of putting the miso powder in the standard tea bag.
상기의 청국장을 건조기에서 건조하여 수분을 제거하는 건조단계(S8)와;
상기와 같이 건조된 된장을 분쇄하여 가루로 만드는 분쇄단계(S9)와;
상기의 청국장분말100중량%에 대해 당분5~10중량%를 단위규격의 티백에 담는 포장단계(S10)로 이루어짐을 특징으로 하는 청국장을 이용한 발효차의 제조방법.
The soaking step (S1) soaking the selected soybeans in water, the ripening step (S2) to cook the soybeans, and the fermentation step (S3) for fermenting the soybeans cooked as described above in a warm room for a certain period of time In the method of manufacturing fermented tea using Cheonggukjang,
A drying step (S8) of removing the water by drying the Chungkookjang in a dryer;
Grinding step (S9) to crush the dried miso as described above to powder;
Method for producing a fermented tea using Cheonggukjang, characterized in that the packing step (S10) containing 5 to 10% by weight of sugar in a teabag with respect to 100% by weight of the Chunggukjang powder.
된장분말, 청국장분말 중에서 선택된 것을 티백에 포장하여서 된 것을 특징으로 하는 된장 및 청국장을 이용한 발효차.In the fermented tea using powdered doenjang and Cheonggukjang, dried and pulverized one selected from Doenjang and Cheonggukjang,
Fermented tea using Doenjang and Cheonggukjang characterized in that the selected from the doenjang powder, Cheonggukjang powder in a tea bag.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101439925B1 (en) * | 2012-08-17 | 2014-09-15 | 서원대학교산학협력단 | Composition of substitutary soybean paste tea |
| KR102076184B1 (en) * | 2019-09-30 | 2020-02-11 | 김채완 | Method for producing puer soy sauce tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101439925B1 (en) * | 2012-08-17 | 2014-09-15 | 서원대학교산학협력단 | Composition of substitutary soybean paste tea |
| KR102076184B1 (en) * | 2019-09-30 | 2020-02-11 | 김채완 | Method for producing puer soy sauce tea |
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