KR20120015235A - Preparation method of soybean paste using chung guk jang and fermented barley - Google Patents
Preparation method of soybean paste using chung guk jang and fermented barley Download PDFInfo
- Publication number
- KR20120015235A KR20120015235A KR1020100077574A KR20100077574A KR20120015235A KR 20120015235 A KR20120015235 A KR 20120015235A KR 1020100077574 A KR1020100077574 A KR 1020100077574A KR 20100077574 A KR20100077574 A KR 20100077574A KR 20120015235 A KR20120015235 A KR 20120015235A
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- barley
- miso
- fermented
- Prior art date
Links
- 240000005979 Hordeum vulgare Species 0.000 title claims abstract description 54
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 54
- 244000068988 Glycine max Species 0.000 title claims abstract description 52
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims 3
- 239000000203 mixture Substances 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 230000032683 aging Effects 0.000 claims abstract description 6
- 244000294411 Mirabilis expansa Species 0.000 claims description 60
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 60
- 235000013536 miso Nutrition 0.000 claims description 60
- 240000007594 Oryza sativa Species 0.000 claims description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims description 11
- 235000009566 rice Nutrition 0.000 claims description 11
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 239000006002 Pepper Substances 0.000 claims description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims description 8
- 235000017804 Piper guineense Nutrition 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 8
- 230000005070 ripening Effects 0.000 claims description 5
- 239000004480 active ingredient Substances 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims 1
- 230000035800 maturation Effects 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 21
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract description 15
- 150000003839 salts Chemical class 0.000 abstract description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 240000004160 Capsicum annuum Species 0.000 abstract description 6
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract description 6
- 239000001728 capsicum frutescens Substances 0.000 abstract description 6
- 241000209140 Triticum Species 0.000 description 10
- 235000021307 Triticum Nutrition 0.000 description 10
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 9
- 239000002994 raw material Substances 0.000 description 9
- 235000008429 bread Nutrition 0.000 description 8
- 241000722363 Piper Species 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 7
- 244000046052 Phaseolus vulgaris Species 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 235000005911 diet Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 240000000599 Lentinula edodes Species 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 235000011844 whole wheat flour Nutrition 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23V2300/10—Drying, dehydrating
Abstract
Description
본 발명은 보리로 된 메주, 콩으로 된 청국장을 이용하여 된장을 제조하는 방법에 대한 것이다.
The present invention relates to a method of preparing miso using barley meju and soybeans.
된장은 우리나라 고유의 발효식품으로, 콩을 삶아 짚을 이용하여 발효시킨 메주를 소금 또는 소금물에 담근 후, 3 ~ 6 개월 숙성시켜 제조한다. 상기 발효 숙성 중 효소의 작용으로 콩 단백질은 아미노산으로 분해되며, 그 결과 된장은 독특한 맛과 향을 갖게 된다. 이러한 된장은 항암 효과, 항산화 효과 등이 알려져 있으며, 건강에 좋은 전통 발효식품으로 주목받을 뿐 아니라 우리나라 식생활에 있어서도 중요한 위치를 차지하고 있다.
Doenjang is a Korean fermented food. It is made by boiling soybeans and fermenting meju with fermented soybeans in salt or brine. Soy protein is broken down into amino acids by the action of the enzyme during fermentation, resulting in a unique taste and flavor. Such doenjang is known for its anti-cancer effect, antioxidant effect, and is not only attracting attention as a healthy traditional fermented food, but also occupies an important position in the Korean diet.
최근, 대부분의 식당, 가정, 요식업체 등에서는 직접 된장을 담그기보다는 시판되는 된장을 구입하여 사용하고 있으며, 식문화 및 입맛의 변화에 따라 재래식 된장에서 벗어나 제조 방법 및 원료를 달리 한 새로운 된장이 요구되는 실정이다.
In recent years, most restaurants, homes, and restaurants have purchased and used commercial miso rather than dipping them directly, and new miso, which is different from the manufacturing method and raw materials, is required from the traditional miso according to changes in food culture and taste. It is true.
이에, 본 발명자는 식감이 독특하며, 특히 조리 시 풍미가 뛰어난 된장을 제조하기 위하여 연구하던 중, 청국장 및 보리를 이용한 메주를 특정 비율로 이용하여 된장을 제조 시 풍미가 좋아지는 것을 확인하고 본 발명을 완성하였다.
Thus, the inventors of the present invention is unique in texture, especially during the research to prepare the excellent flavor doenjang during the cooking, by confirming that the flavor is improved when making the miso using a specific ratio of meju using Cheonggukjang and barley in the present invention Completed.
본 발명의 목적은 맛이 좋은 된장의 제조 방법 및 상기 방법으로 제조한 된장을 제공하는 것이다.
An object of the present invention is to provide a method for producing a delicious doenjang and doenjang prepared by the method.
상기 목적을 달성하기 위하여, 본 발명은 1) 보리로 메주를 제조하는 단계; 2) 콩으로 청국장을 제조하는 단계;및 3) 상기 메주 및 상기 청국장을 숙성시키는 단계를 포함하는 된장 조성물의 제조 방법을 제공한다.
In order to achieve the above object, the present invention comprises the steps of 1) preparing meju from barley; 2) preparing a soybean paste with soybeans; and 3) a method of producing a soybean paste composition comprising the step of aging the meju and the cheongukjang.
아울러, 본 발명은 상기 제조 방법을 통하여 제조한 된장 조성물 및 이를 유효성분으로 포함하는 식품 조성물을 제공한다.
In addition, the present invention provides a food composition comprising the miso composition and an active ingredient prepared through the above manufacturing method.
본 발명의 제조 방법을 이용하여 제조된 된장 조성물은 풍미가 독특하며, 특히 조리 시 맛이 뛰어난 효과가 있다.
The miso composition prepared using the manufacturing method of the present invention has a unique flavor, and particularly, has excellent taste when cooking.
본 발명은,The present invention,
1) 보리로 메주를 제조하는 단계;1) preparing meju from barley;
2) 콩으로 청국장을 제조하는 단계;및2) preparing the soybeans with soybeans; and
3) 상기 메주 및 상기 청국장을 숙성시키는 단계를 포함하는 된장 조성물의 제조 방법 및, 상기 방법에 의하여 제조된 된장 조성물을 제공한다.
3) It provides a method of producing a miso composition comprising the step of maturing the meju and the cheongukjang, and a miso composition prepared by the method.
또한 본 발명은 상기 된장 조성물을 유효성분으로 포함하는 식품 조성물을 제공한다.
In another aspect, the present invention provides a food composition comprising the miso composition as an active ingredient.
아울러, 본 발명은 보리를 이용하여 만든 메주 및 콩을 이용하여 만든 청국장을 숙성시켜 제조한 된장 조성물을 제공한다.
In addition, the present invention provides a miso composition prepared by aging the cheonggukjang made using meju and soybeans made using barley.
이하, 본 발명을 설명한다.
Hereinafter, the present invention will be described.
본 발명의 된장 조성물 100 중량부에 있어서, 보리는 10 내지 35 중량부인 것이 바람직하며, 더욱 바람직하게는 10 내지 20 중량부이고, 가장 바람직하게는 15 중량부이다. 된장 조성물 100 중량부에 대하여 보리가 10 내지 35 중량부 범위에 있을 때, 된장 조성물이 종래 된장과 다른 독특한 풍미를 지니면서도 된장 고유의 맛을 잃지 않는 적당한 조성이 되나, 이에 한정되는 것은 아니고 섭취자의 식성 및 취향의 변화에 따라 보리의 함량은 적절히 증감할 수 있다는 것은 자명하다.
In 100 parts by weight of the miso composition of the present invention, barley is preferably 10 to 35 parts by weight, more preferably 10 to 20 parts by weight, most preferably 15 parts by weight. When barley is in the range of 10 to 35 parts by weight with respect to 100 parts by weight of the miso composition, the miso composition is a suitable composition that has a distinctive flavor different from conventional miso, but does not lose the taste of miso, but is not limited thereto. It is obvious that the content of barley can be appropriately increased or decreased according to changes in diet and taste.
본 발명의 된장 조성물 100 중량부에 있어서, 콩은 35 내지 60 중량부인 것이 바람직하며, 더욱 바람직하게는 45 내지 60 중량부이고, 가장 바람직하게는 55 중량부이다. 된장 조성물 100 중량부에 대하여 콩이 35 내지 60 중량부 범위에 있을 때, 된장 조성물이 종래 된장과 다른 독특한 풍미를 지니면서도 된장 고유의 맛을 잃지 않는 적당한 조성이 되나, 이에 한정되는 것은 아니고 섭취자의 식성 및 취향의 변화에 따라 콩의 함량은 적절히 증감할 수 있다는 것은 자명하다.
In 100 parts by weight of the miso composition of the present invention, the soybean is preferably 35 to 60 parts by weight, more preferably 45 to 60 parts by weight, most preferably 55 parts by weight. When the soybean is in the range of 35 to 60 parts by weight with respect to 100 parts by weight of the miso composition, the miso composition has a unique flavor that is different from conventional miso, but does not lose the taste of miso, but is not limited thereto. It is obvious that the content of soybeans can be appropriately increased or decreased according to changes in diet and taste.
상기 보리 메주 및 청국장을 이용하여 된장의 제조시, 밀가루로 찐 떡(빵), 고추, 물, 천일염을 추가로 포함할 수 있다. 이때, 상기 밀가루로 찐 빵(떡), 고추, 물, 천일염은 3) 숙성 단계에서 추가할 수 있다.
When the miso is prepared using the barley meju and Cheonggukjang, it may further include steamed rice cake (bread), red pepper, water and sun salt. At this time, the bread steamed with bread (rice cake), pepper, water, sun salt can be added in the 3) ripening step.
된장 조성물 100 중량부에 대하여, 밀가루는 5 내지 25 중량부 사용할 수 있으며, 바람직하게는 5 내지 20 중량부 사용하고, 더욱 바람직하게는 10 중량부 사용한다. 상기 밀은 우리 밀, 수입 밀, 수입 후 국내에서 제분한 밀 어느 것이든 사용할 수 있으며, 강력분, 중력분, 박력분 무엇이든 사용 가능하다. 된장 조성물 100 중량부에 대하여 밀이 5 내지 25 중량부 범위에 있을 때, 된장 조성물이 종래 된장과 다른 독특한 풍미를 지니면서도 된장 고유의 맛을 잃지 않는 적당한 조성이 되나, 이에 한정되는 것은 아니고 섭취자의 식성 및 취향의 변화에 따라 밀의 함량은 적절히 증감할 수 있다는 것은 자명하다.
With respect to 100 parts by weight of the miso composition, 5 to 25 parts by weight of flour may be used, preferably 5 to 20 parts by weight, and more preferably 10 parts by weight. The wheat can be any of our wheat, imported wheat, wheat milled domestically after import, and can use any of strong, gravity, and powerful flour. When the wheat is in the range of 5 to 25 parts by weight with respect to 100 parts by weight of the miso composition, the miso composition is a suitable composition that has a unique flavor different from the conventional miso, but does not lose the taste of miso, but is not limited thereto. It is obvious that the content of wheat can be appropriately increased or decreased according to changes in diet and taste.
된장 조성물 100 중량부에 대하여, 고추는 5 내지 25 중량부 사용할 수 있으며, 바람직하게는 5 내지 20 중량부 사용하고, 더욱 바람직하게는 10 중량부 사용한다. 이때, 상기 고추는 풋고추, 꽈리고추, 청양고추 등 관계 없으나, 식감 및 색깔을 고려할 때 빨간색과 파란색 풋고추를 함께 사용하는 것이 바람직하며, 갈거나 잘라서 사용하는 것이 바람직하다.
With respect to 100 parts by weight of the miso composition, 5 to 25 parts by weight of red pepper can be used, preferably 5 to 20 parts by weight, more preferably 10 parts by weight. In this case, the red pepper, green pepper, cheongyang pepper, etc. do not matter, but considering the texture and color, it is preferable to use a red and blue green pepper together, it is preferable to use a cut or cut.
된장 조성물 100 중량부에 대하여, 물은 1 내지 20 중량부 사용할 수 있으며, 바람직하게는 1 내지 10 중량부 사용하고, 더욱 바람직하게는 5 중량부 사용한다. 이때, 상기 물은 일반적으로 식용이 가능한 물이면 무엇이든 상관없으나, 콩을 삶은 물을 이용하는 편이 더 맛이 풍부하다.With respect to 100 parts by weight of the miso composition, 1 to 20 parts by weight of water may be used, preferably 1 to 10 parts by weight, and more preferably 5 parts by weight. At this time, the water is generally any edible water, but it does not matter, but boiled soybean water is more rich in taste.
보리로 메주를 제조할 때에는, 보리를 삶아 메주 모양으로 성형하여 짚을 이용하여 만들 수 있다. 또한 보리를 싹을 틔워 메주를 제조할 수도 있는데, 이때 보리를 깨끗이 씻어 물에 담그어 싹을 틔운 후, 이를 말려, 마른 보리를 분쇄기를 이용하여 갈아 반죽하여 이를 불에 구워 건조 발효시켜 메주로 제조할 수도 있다.
When making meju from barley, barley can be boiled and shaped into meju and then made from straw. In addition, barley sprouts can be prepared to make meju. At this time, the barley is washed and soaked in water to make sprouts, dried and dried, and dried dry barley using a grinder, baked and fermented to dry to make meju. It may be.
예컨대, 보리를 싹을 틔운 후, 이를 바짝 말려, 말린 보리를 분쇄기를 이용하여 갈고, 간 보리를 반죽하여 도너츠 모양(링 모양)으로 성형하여 왕겨불에 6시간동안 타지않게 노릇노릇한 정도로 굽는다. 구워진 보리를 3 개월간 건조한 곳에서 발효시켜 보리 메주를 제조할 수 있다.
For example, after sprouting barley, it is dried up, the dried barley is ground using a grinder, the ground barley is kneaded and shaped into a donut shape (ring-shaped) and roasted so as not to burn for 6 hours in chaff. Barley meju can be prepared by fermenting baked barley in a dry place for 3 months.
콩으로 청국장을 제조하는 방법은 일반적으로 널리 알려져 있으며, 이 중 어떤 방법으로 청국장을 제조하여도 된다. 예컨대, 콩을 깨끗이 씻어 12시간 정도 물에 불린 후, 6시간 동안 콩이 붉은 색이 될 때까지 푹 삶는다. 그 후 시중에서 판매되는 청국장 발효기를 이용하여, 20 시간 ~ 4일 정도 발효시켜 청국장을 제조할 수 있다.
The method of manufacturing the soybeans with soybean is generally known, and may be produced by any of these methods. For example, wash the beans and soak them in water for 12 hours, then boil them for 6 hours until they turn red. Thereafter, by using a commercially available Cheonggukjang fermenter, it can be fermented for about 20 hours to 4 days to produce Cheonggukjang.
상기 보리 메주 및 콩으로 만든 청국장 등을 숙성시켜 된장을 제조하는 3) 숙성 단계는 2 ~ 6개월 정도 숙성할 수 있으며, 바람직하게는 2~4개월이고, 더욱 바람직하게는 3개월이다. 그러나 이는 숙성 시간과 대중적인 선호도를 갖는 맛을 고려한 시간인바, 당업자는 원하는 된장의 맛, 색깔 등에 따라 숙성 시간을 조절할 수 있다.
3) The ripening step of aging the barley meju and soybeans made of soybeans may be aged for 2 to 6 months, preferably 2 to 4 months, and more preferably 3 months. However, this is a time in consideration of the ripening time and the taste having a popular preference, those skilled in the art can adjust the ripening time according to the taste, color, etc. of the desired miso.
상기 식품은 된장을 이용하는 식품, 된장을 포함하는 식품이면 무엇이든 본 발명의 식품 조성물에 해당된다. 예컨대, 상기 식품 조성물은 된장, 막장, 쌈장, 강된장 등이 될 수 있으며, 된장 외 마늘, 파, 고춧가루, 젓갈, 표고버섯 등과 같은 버섯, 고기, 조개 등을 추가로 포함할 수 있다.
The food corresponds to a food composition of the present invention whatever foods using miso, food containing miso. For example, the food composition may be miso, makjang, ssamjang, strong miso and the like, and may further include mushrooms such as garlic, leeks, red pepper powder, salted fish, shiitake, shiitake mushrooms, and the like.
이하, 본 발명을 다음의 실시예 및 실험예에 의해 보다 상세하게 설명한다. 단, 하기 실시예 및 실험예는 본 발명의 내용을 예시하는 것일 뿐 발명의 범위가 실시예 및 실험예에 의해 한정되는 것은 아니다.
Hereinafter, the present invention will be described in more detail by the following examples and experimental examples. However, the following examples and experimental examples are intended to illustrate the contents of the present invention, but the scope of the invention is not limited by the examples and the experimental examples.
<보리 메주의 제조><Production of barley meju>
보리를 깨끗이 씻은 후 물에 담는다. 이후, 보리가 싹이 트면 이를 바짝 말려 분쇄기에 갈아, 간 보리를 반죽해서 도너츠 모양으로 만든 후, 왕겨 불에 6시간 동안 타지 않게 구워준다. 상기 구워진 보리를 3개월 동안 건조 발효시켜 보리 메주를 제조한다.
Wash barley thoroughly and soak in water. Then, when barley sprouts, dry it, grind it in a grinder, knead the barley into dough, and bake it for 6 hours. The baked barley is dried and fermented for 3 months to prepare barley meju.
<청국장의 제조>Manufacture of Cheonggukjang
콩을 깨끗이 씻어 12시간 정도 물에 불린 후 불은 콩을 붉은 색이 될 때까지 가마솥에서 푹 삶는다. 삶은 콩을 청국장 발효기에 넣고, 40시간, 44시간, 48시간, 52시간 동안 발효시켜 청국장으로 제조하였다.
Rinse the beans and soak them in water for about 12 hours, then boil the beans in a cauldron until they turn red. Boiled soybeans were put into the fermented soybeans, fermented for 40 hours, 44 hours, 48 hours, 52 hours to prepare a soybean.
<실시예 1 내지 24><Examples 1 to 24>
발효시간이 각기 다른 청국장을 분쇄기를 이용하여 갈아 혼합기에 넣고, 보리 메주도 분쇄기를 이용하여 갈아 혼합기에 넣는다. 풋고추(파랑 고추, 빨간 고추)를 곱게 갈아서 혼합기에 추가하였다. 또한 통밀을 곱게 갈아 물로 반죽하여 떡(빵)으로 찌고, 상기 밀로 가루를 내어 찐 떡, 콩 삶은 물 및 천일염을 혼합기에 첨가하여 혼합한다. 이때, 혼합하여 만든 된장 조성물 100 중량부에 대하여, 콩 및 보리는 총 70 중량부 사용하였으며, 밀가루 15 중량부, 풋고추 10 중량부, 천일염 5 중량부, 콩 삶은 물 5 중량부를 사용하였다. 상기 혼합물을 항아리에 담아 실외에서 3개월간 숙성시킨 후, 보름간 냉장보관하였다. 이 때, 청국장의 발효 시간 및 청국장과 보리 메주의 혼합시 질량비를 서로 다르게 하여 된장을 제조하였다(실시예 1 내지 24, 표 1).
Cheonggukjang with different fermentation times is ground using a grinder and put into a mixer using a barley mejudo grinder. Grind green pepper (blue pepper, red pepper) finely and add to the mixer. In addition, finely grind whole wheat flour, knead with water and steamed with rice cake (bread), and steamed rice flour, steamed rice cake, bean boiled water and sun salt are added to a mixer and mixed. At this time, with respect to 100 parts by weight of the miso composition made by mixing, 70 parts by weight of beans and barley were used, 15 parts by weight of flour, 10 parts by weight of green pepper, 5 parts by weight of sun salt, 5 parts by weight of boiled water. The mixture was put in a jar and aged for three months outdoors, and then refrigerated for a long time. At this time, the fermentation time of Cheonggukjang and the mass ratio at the time of mixing Cheonggukjang and barley meju were different from each other to prepare miso (Examples 1 to 24, Table 1).
청국장:보리메주의 질량비*:청국장의 재료인 콩과 보리 메주의 재료인 보리의 질량비
Cheonggukjang: mass ratio of barley meju *: mass ratio of soybean and barley meju
<비교예>Comparative Example
청국장 및 보리 메주 대신 콩으로 만든 메주를 이용하여, 실시예 1 내지 24와 동일한 방법으로 된장을 제조하였다(비교예 1). 또한 시판되는 된장(대상 청정원 순창 재래식 숙성 된장)을 비교예 2로 사용하였다.
Soybean paste was prepared in the same manner as in Examples 1 to 24 using meju made of soybeans instead of Cheonggukjang and barley meju (Comparative Example 1). In addition, commercially available soybean paste (targeted cleansing raw Sunchang traditional aged miso) was used as Comparative Example 2.
<실험예 1>Experimental Example 1
상기 실시예 1~24, 비교예 1, 시판 된장(비교예 2)을 관능검사에 이용하였다. 패널은 20대 ~ 40대 주부 30 명을 대상으로 하였으며, 맛, 색깔, 향을 5점 척도법으로 조사하였다: 5점-매우 좋다, 4점-좋다, 3점-보통이다, 2점-싫다, 1점-매우 싫다.
Examples 1 to 24, Comparative Example 1, and commercial miso (Comparative Example 2) were used for the sensory test. The panel surveyed 30 housewives in their 20s and 40s, and examined taste, color, and aroma on a five-point scale: five points-very good, four points-good, three points-normal, two points-no, 1 point-I hate it very much.
그 결과, 보리 메주/청국장을 이용한 본 발명의 된장은 시판 된장에 비하여, 전반적으로 색깔과 향은 뛰어나지 못한 것으로 나타났다. 그러나 보리 메주/청국장의 비율 및 청국장의 숙성 시간에 따라 맛은 편차가 컸는데, 특히 실시예 2, 실시예 8, 실시예 14, 실시예 15 및 실시예 20은 시판 된장에 비하여 훨씬 맛이 좋은 것으로 확인되었다(표 2).
As a result, the miso of the present invention using barley meju / Cheonggukjang, as compared to the commercial miso, the overall color and aroma was not excellent. However, the taste varied greatly depending on the ratio of barley meju / cheonggukjang and the fermentation time of the soybean paste, and in particular, Examples 2, 8, 14, 15, and 20 were much more tasty than commercial miso. It was confirmed (Table 2).
<실험예 2>Experimental Example 2
상기 실시예 1~24, 비교예 1, 시판 된장(비교예 2)을 이용하여 된장찌개를 끓여 관능검사를 하였다. 패널은 실시예 1과 동일하게 20대 ~ 40대 주부 30 명을 대상으로 하였으며, 맛, 색깔, 향을 5점 척도법으로 조사하였다: 5점-매우 좋다, 4점-좋다, 3점-보통이다, 2점-싫다, 1점-매우 싫다.
Using Examples 1 to 24, Comparative Example 1, and commercial miso (Comparative Example 2), the miso stew was boiled and subjected to a sensory test. The panel of 30 housewives in their 20s and 40s was examined as in Example 1, and the taste, color, and aroma were examined by a five-point scale method: 5-point-very good, 4-point-good, 3-point-normal. , Two points-dislike, one point-dislike very much.
그 결과, 청국장:보리 메주의 비율이 60:10 ~ 50:20 인 시료들의 맛이 뛰어났으며, 특히 48시간 발효한 청국장과 보리를 55:15로 혼합하여 제조한 실시예 14의 맛이 제일 좋았다. 반면, 청국장/보리 메주를 이용하여 제조한 된장들로 끓인 된장 찌개의 향이나 색깔은 시판 된장에 비하여 좋은 편은 아니었다(표 3).
As a result, the tastes of samples with a ratio of 60:10 to 50:20 in Cheonggukjang: barley meju were excellent. Especially, the taste of Example 14 prepared by mixing 55:15 of fermented soybean paste and barley at 55:15 it was good. On the other hand, the aroma or color of the miso stew boiled with miso prepared using Cheonggukjang / barley meju was not as good as that of commercial miso (Table 3).
<실시예 25><Example 25>
실험예 1 및 실험예 2에서 효과가 좋았던 실시예 14의 조성대로, 48시간 동안 발효한 청국장과 보리 메주를 55:15의 질량비로 혼합하고, 여기에 밀가루로 찐 떡(빵) 및 콩 삶은 물, 곱게 간 고추, 천일염을 함께 혼합하였다. 이때, 혼합물 100 중량부에 대하여,콩(청국장의 원료) 55 중량부, 보리(메주의 원료) 15 중량부, 밀가루 10 중량부, 풋고추 10 중량부, 천일염 5 중량부, 콩 삶은 물 5 중량부를 가하였다.
According to the composition of Example 14, which was effective in Experimental Example 1 and Experimental Example 2, Cheonggukjang and barley meju which were fermented for 48 hours were mixed at a mass ratio of 55:15, and there were steamed rice cake (bread) and soybean boiled water. , Finely ground pepper, sun salt mixed together. At this time, with respect to 100 parts by weight of the mixture, 55 parts by weight of soybean (raw material of Cheonggukjang), 15 parts by weight of barley (meju raw material), 10 parts by weight of wheat flour, 10 parts by weight of green pepper, 5 parts by weight of natural salt, 5 parts by weight of soybean boiled water Was added.
<실시예 26><Example 26>
실험예 1 및 실험예 2에서 효과가 좋았던 실시예 14의 조성대로, 48시간 동안 발효한 청국장과 보리 메주를 55:15의 질량비로 혼합하고, 여기에 밀가루로 찐 떡(빵) 및 콩 삶은 물, 곱게 간 고추, 천일염을 함께 혼합하였다. 이때, 혼합물 100 중량부에 대하여,콩(청국장의 원료) 55 중량부, 보리(메주의 원료) 15 중량부, 밀가루 20 중량부, 풋고추 15 중량부, 천일염 5 중량부, 콩 삶은 물 5 중량부를 가하였다.
According to the composition of Example 14, which was effective in Experimental Example 1 and Experimental Example 2, Cheonggukjang and barley meju which were fermented for 48 hours were mixed at a mass ratio of 55:15, and there were steamed rice cake (bread) and soybean boiled water. , Finely ground pepper, sun salt mixed together. At this time, based on 100 parts by weight of the mixture, 55 parts by weight of soybean (raw material of Cheonggukjang), 15 parts by weight of barley (meju raw material), 20 parts by weight of wheat flour, 15 parts by weight of green pepper, 5 parts by weight of natural salt, 5 parts by weight of soybean boiled water Was added.
<실시예 27>Example 27
실험예 1 및 실험예 2에서 효과가 좋았던 실시예 14의 조성대로, 48시간 동안 발효한 청국장과 보리 메주를 55:15의 질량비로 혼합하고, 여기에 밀가루로 찐 떡(빵) 및 콩 삶은 물, 곱게 간 고추, 천일염을 함께 혼합하였다. 이때, 혼합물 100 중량부에 대하여,콩(청국장의 원료) 55 중량부, 보리(메주의 원료) 15 중량부, 밀가루 15 중량부, 풋고추 20 중량부, 천일염 10 중량부, 콩 삶은 물 5 중량부를 가하였다.
According to the composition of Example 14, which was effective in Experimental Example 1 and Experimental Example 2, Cheonggukjang and barley meju which were fermented for 48 hours were mixed at a mass ratio of 55:15, and there were steamed rice cake (bread) and soybean boiled water. , Finely ground pepper, sun salt mixed together. At this time, with respect to 100 parts by weight of the mixture, 55 parts by weight of soybean (raw material of Cheonggukjang), 15 parts by weight of barley (meju raw material), 15 parts by weight of wheat flour, 20 parts by weight of green pepper, 10 parts by weight of natural salt, 5 parts by weight of boiled water Was added.
<실시예 28><Example 28>
실험예 1 및 실험예 2에서 효과가 좋았던 실시예 14의 조성대로, 48시간 동안 발효한 청국장과 보리 메주를 55:15의 질량비로 혼합하고, 여기에 밀가루로 찐 떡(빵) 및 콩 삶은 물, 곱게 간 고추, 천일염을 함께 혼합하였다. 이때, 혼합물 100 중량부에 대하여,콩(청국장의 원료) 55 중량부, 보리(메주의 원료) 15 중량부, 밀가루 15 중량부, 풋고추 10 중량부, 천일염 5 중량부, 콩 삶은 물 5 중량부를 가하였다.
According to the composition of Example 14, which was effective in Experimental Example 1 and Experimental Example 2, Cheonggukjang and barley meju which were fermented for 48 hours were mixed at a mass ratio of 55:15, and there were steamed rice cake (bread) and soybean boiled water. , Finely ground pepper, sun salt mixed together. At this time, with respect to 100 parts by weight of the mixture, 55 parts by weight of soybean (raw material of Cheonggukjang), 15 parts by weight of barley (meju raw material), 15 parts by weight of wheat flour, 10 parts by weight of green pepper, 5 parts by weight of sun salt, 5 parts by weight of boiled water Was added.
<실험예 3>Experimental Example 3
상기 실시예 25~28 및 시판 된장들을 이용하여 된장찌개를 끓여 관능검사를 하였다. 패널은 실시예 1 및 2과 동일하게 20대 ~ 40대 주부 30 명을 대상으로 하였으며, 맛, 색깔, 향을 5점 척도법으로 조사하였다: 5점-매우 좋다, 4점-좋다, 3점-보통이다, 2점-싫다, 1점-매우 싫다.
Examples 25-28 and commercially available miso were used to boil the miso soup and sensory test. The panel of 30 housewives in their 20s to 40s was examined in the same manner as in Examples 1 and 2, and the taste, color, and aroma were examined by a 5-point scale method: 5 points-very good, 4 points-good, 3 points- Normal, two points-no, one point-very dislike.
그 결과, 된장 조성물 100 중량부에 대하여, 밀가루 10 중량부, 풋고추 10 중량부, 천일염 5 중량부, 콩 삶은 물 5 중량부를 이용한 실시예 25가 제일 맛이 좋은 것으로 나타났다(표 4).
As a result, with respect to 100 parts by weight of soybean paste composition, Example 25 using 10 parts by weight of flour, 10 parts by weight of green pepper, 5 parts by weight of sun salt, and 5 parts by weight of soybean boiled water showed the best taste (Table 4).
본 발명의 된장 조성물은 종래 콩으로 된 메주를 이용하여 제조한 된장과는 다른 독특한 식감을 제공하며, 특히 조리 시 맛이 뛰어난 이점이 있다.
The miso composition of the present invention provides a unique texture different from the miso prepared using meju made of soybean, and has an excellent taste especially when cooking.
Claims (8)
2) 콩으로 청국장을 제조하는 단계;및
3) 상기 메주 및 상기 청국장을 숙성시키는 단계를 포함하는 된장 조성물의 제조 방법.
1) preparing meju from barley;
2) preparing the soybeans with soybeans; and
3) A method of producing a miso composition comprising the step of ripening the meju and the chungkukjang.
상기 된장 조성물 100 중량부에 대하여, 상기 단계 1)의 보리는 10 내지 35 중량부인 것을 특징으로 하는 된장 조성물의 제조 방법.
The method of claim 1,
Based on 100 parts by weight of the miso composition, the barley of the step 1) is characterized in that 10 to 35 parts by weight of the preparation of miso composition.
상기 된장 조성물 100 중량부에 대하여, 상기 단계 2)의 콩은 35 내지 60 중량부인 것을 특징으로 하는 된장 조성물의 제조 방법.
The method of claim 1,
Based on 100 parts by weight of the miso composition, the soybean in step 2) is 35 to 60 parts by weight of the preparation method of the miso composition.
상기 단계 3)의 숙성 단계는 메주 및 청국장 외 밀가루로 찐 떡, 고추, 물, 천일염을 추가로 포함하여 숙성시키는 것을 특징으로 하는 된장 조성물의 제조 방법.
The method of claim 1,
The aging step of step 3) is a method of producing a miso composition, characterized in that the maturation, including the rice cake, pepper, water, sun-dried rice, and steamed in addition to Meju and Cheonggukjang.
상기 된장 조성물 100 중량부에 대하여, 상기 밀가루는 5 내지 25 중량부인 것을 특징으로 하는 된장 조성물의 제조 방법.
The method of claim 4, wherein
Based on 100 parts by weight of the miso composition, the flour is a method of producing a miso composition, characterized in that 5 to 25 parts by weight.
Miso composition using barley meju and Cheonggukjang prepared by the method of any one of claims 1 to 4.
Food composition comprising the miso composition of claim 6 as an active ingredient.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100077574A KR101247951B1 (en) | 2010-08-11 | 2010-08-11 | Preparation method of soybean paste using chung guk jang and fermented barley |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100077574A KR101247951B1 (en) | 2010-08-11 | 2010-08-11 | Preparation method of soybean paste using chung guk jang and fermented barley |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20120015235A true KR20120015235A (en) | 2012-02-21 |
| KR101247951B1 KR101247951B1 (en) | 2013-03-26 |
Family
ID=45838055
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020100077574A KR101247951B1 (en) | 2010-08-11 | 2010-08-11 | Preparation method of soybean paste using chung guk jang and fermented barley |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101247951B1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101480310B1 (en) * | 2014-09-17 | 2015-01-08 | 박미숙 | Barley rice chaff paste manufacturing method and barley rice chaff paste |
| KR20150085750A (en) * | 2014-01-16 | 2015-07-24 | 김형수 | fermented food containing Sigumjang and Cheonggukjang |
| EP3345492A4 (en) * | 2015-08-31 | 2019-03-20 | Cj Cheiljedang Corporation | Method for preparing meju soybean paste and meju soybean paste prepared thereby |
| KR102330692B1 (en) * | 2020-12-02 | 2021-12-01 | 주식회사 치악인터네셔날 | Method for manufacturing of ripening soybean paste and ripening soybean paste manufactured by the same |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100897480B1 (en) * | 2007-11-01 | 2009-05-14 | 김동원 | Method for making fermented barley paste with pumpkin |
-
2010
- 2010-08-11 KR KR1020100077574A patent/KR101247951B1/en active IP Right Grant
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150085750A (en) * | 2014-01-16 | 2015-07-24 | 김형수 | fermented food containing Sigumjang and Cheonggukjang |
| KR101480310B1 (en) * | 2014-09-17 | 2015-01-08 | 박미숙 | Barley rice chaff paste manufacturing method and barley rice chaff paste |
| EP3345492A4 (en) * | 2015-08-31 | 2019-03-20 | Cj Cheiljedang Corporation | Method for preparing meju soybean paste and meju soybean paste prepared thereby |
| US11259550B2 (en) | 2015-08-31 | 2022-03-01 | Cj Cheiljedang Corporation | Method for preparing fermented soybean paste and fermented soybean paste prepared thereby |
| KR102330692B1 (en) * | 2020-12-02 | 2021-12-01 | 주식회사 치악인터네셔날 | Method for manufacturing of ripening soybean paste and ripening soybean paste manufactured by the same |
Also Published As
| Publication number | Publication date |
|---|---|
| KR101247951B1 (en) | 2013-03-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20120037714A (en) | Manufacturing method of environment-friendly five color steamed bread | |
| KR101991330B1 (en) | Method for producing hot pepper paste seasoning sauce and hot pepper paste seasoning sauce produced by the same method | |
| KR101247951B1 (en) | Preparation method of soybean paste using chung guk jang and fermented barley | |
| KR101303127B1 (en) | Manufacturing method of croquette | |
| KR20150128249A (en) | Manufacture method of rice noodles with the crust of overcooked rice | |
| KR101480310B1 (en) | Barley rice chaff paste manufacturing method and barley rice chaff paste | |
| KR102015899B1 (en) | Producing method of bread fermented by yeast | |
| KR102362224B1 (en) | Hamburger and manufacturing method for thereof | |
| KR102249168B1 (en) | Manufacturing method of pastry containing mugwort | |
| KR102249162B1 (en) | Manufacturing method of carrot bread | |
| KR102265018B1 (en) | Preparation method of Gogimandu using mixed lactic acid bacterial probiotics | |
| KR20150018233A (en) | Method for producing soybean paste using soybean powder and powdered malt of corn | |
| KR20060099348A (en) | A steamed bread of chungkookjang and the preparation method of the same | |
| KR20170141374A (en) | Process of manufacture of the amonde kkanelloni pesto pasta, cheese, add kkanelloni | |
| KR101434269B1 (en) | Manufacturing method for steamed bread | |
| KR101984879B1 (en) | Method for producing Lungo Ravioli and Lungo Ravioli produced by the same method | |
| KR101325643B1 (en) | nokcha noodle soup and method for manufacturing of it | |
| KR100610996B1 (en) | Preparation Method of Assorting Mixtures for Boiled Rice from Boiled-Dried Anchovy, Mushrooms, Sea Vegetables, Vegetables and Kimch | |
| JP5467289B2 (en) | Seasoning derived from egg yolk and method for producing the same | |
| CN105394471A (en) | Thick broad-bean sauce and manufacturing method thereof | |
| KR20150061509A (en) | Method for manufacturing steamed bread with kimchi rice | |
| KR101313799B1 (en) | Method for producing mixed soybean paste for stew and mixed soybean paste for stew produced by the same method | |
| KR102249165B1 (en) | Manufacturing method of Pocaccia bread using smoked duck meat | |
| KR102614224B1 (en) | Manufacturing method of fermentation jerky using whole soybean curd with rice | |
| KR101611160B1 (en) | Method of manufacturing handmade chopped noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20160306 Year of fee payment: 4 |
|
| FPAY | Annual fee payment |
Payment date: 20190318 Year of fee payment: 7 |