KR20120134753A - Manufacturing method of jujube soybean paste - Google Patents

Abstract

PURPOSE: A producing method of fermented soybean paste containing jujube is provided to use black bean, Helianthus tuberosus, Polygonatum odoratum, and the jujube. CONSTITUTION: A producing method of fermented soybean paste containing jujube comprises the following steps: soaking black bean in bedrock groundwater; extracting dried jujube in water with the onion skin by boiling to obtain a jujube extract; boiling the water soaked black bean, nthus tuberosus, and the jujube extract for 2 hours, and settling the mixture for 4 hours; pounding the mixture, and molding the mixture into blocks; drying the blocks for 3-4 days, firstly fermenting the blocks after hanging on a rice string, and secondly fermenting the blocks in a yellow soil room; thirdly fermenting the blocks for 10 days, and washing and drying the blocks to obtain fermented black bean blocks; mixing bedrock groundwater, salt, and the fermented black bean blocks to obtain soy sauce; separating the fermented black bean blocks from the soy sauce after 40-5- days, and mixing with a black bean mixture containing Polygonatum odoratum, fermented black bean block powder, and other ingredients.

Description

Manufacturing method of jujube soybean paste {Manufacturing method of jujube soybean paste}

The present invention relates to a method for producing jujube miso containing pork potatoes, rounds, mulberry leaf powder, and sunflower seed powder.

In general, essential ingredients in our diet include red pepper paste, soy sauce and soybean paste. Among them, soy sauce and soybean paste are found in Japan, but red pepper paste is a traditional food only in Korea. Our food culture is rapidly westernizing with economic development, but Western foods are causing various health problems because they do not fit our constitution. Accordingly, interest in traditional foods has increased, and many studies on kimchi, miso, and red pepper paste have been made.

In particular, doenjang contains high amounts of high-quality vegetable protein without the concern of cholesterol, so people who are concerned about arteriosclerosis and heart disease can eat, and it also plays a role in smoothing blood flow. In addition, doenjang contains a lot of lysine, an essential amino acid that is easy for people who use rice as a staple to balance their diet. And most of the fat component of miso is in the form of unsaturated fatty acids, low cholesterol content, rather linolenic acid, such as to prevent bad cholesterol from accumulating in the body and serves to smooth the flow of blood.

Recently, it has been shown to have an anticancer effect on these miso. In addition, the histamine-leucine amino acid contained in the doenjang is excellent in physiological activity of the protein to relieve headaches, reduce blood pressure and high blood pressure, and remove cholesterol to make blood vessels elastic. Doenjang is also effective in restoring liver function and liver detoxification, and has been reported to enhance the liver function by reducing the activity of aminotransferase, a marker of hepatotoxicity. In addition, doenjang has the effect of preventing aging and senile dementia and improving diabetes.

Soybeans are crushed and steamed to a certain size of meju, left in a well-ventilated place, fermented, and then fermented. In the case of makjang, which is a seasoning sauce, red pepper is mixed with soybean paste. It is a well-known fact that it is one of the indispensable basic foods made with miso soup, stew, or dipping cucumbers and peppers.

Traditionally, doenjang is our traditional food, which has been optimized for its blending ratio and manufacturing process for a long time.However, unlike other food types, doenjang is a must-have when adding other ingredients to it. It has been said that "the virtue of miso" should be equipped.

Sweetheart-mixed with other flavors, it does not lose its unique flavor and taste.

There is no change in heartache or longevity.

No less than fish or meat, eliminating anxiety-empty and fatty smells.

Lined-Neutralizes and softens spicy and bitter tastes.

Hwasim-behaves well with any food and assimilate with nature.

Recently, however, various kinds of miso added with functional substances have been developed.

Korean Registered Patent Publication No. 1010198920000 includes miso, Korean beef, clam, anchovy, shrimp, golden, turmeric, wolfberry, old root, licorice, shiitake, garlic powder, red pepper seed, red pepper powder, barley koji, whole wheat fry, kelp and bonito Golden miso consisting of; And the manufacturing method of the golden miso is disclosed,

The publication No. 1004489850000 (20040906) is boiled beans using mulberry leaves, mulberry root and bamboo leaf water, and then prepared meju with boiled beans and bamboo leaf powder, the meju and mulberry leaves, mulberry root and bamboo leaves The method of manufacturing doenjang and soy sauce mainly made of mulberry and bamboo leaves using boiled water is described.

The publication No. 1005320700000 (20051123) is boiled beans with Jijangsu mixed with safflower seeds and gojija powder, and then cooked meju with boiled beans and safflower seeds, wolfberry, Jijangsu, safflower seeds prepared using the meju and Jijangsu , And how to prepare soybean paste and soy sauce prepared with goji berries,

Korean Patent Publication No. 1006250560000 (20060911) includes a first step in which golden soybeans and sunflower seeds are soaked in water for about one day at a ratio of 3: 1 and washed thoroughly; A second step of steaming the washed golden soybeans and sunflower seeds by placing a siru on a cauldron by heating at 100 ° C. for 3 to 4 hours; A third step of drying the steamed golden beans and sunflower seeds so that the golden beans and sunflower seeds are sparsely seen, and then forming a meju in a predetermined shape to dry the water in the shade; A fourth step of fermenting the dried meju with straw for 2 weeks at room temperature of about 27 to 28 ° C .; A fifth step of ripening the meju, which has undergone the fermentation step, by tying with crisscross straws for ten to four months in a aging room, and then drying it in the sun to make it dry; And a sixth step of ripening the meju, which has been subjected to the first to fifth steps, in a jar together with water and salt. In the sixth step, the ratio of water and salt entering the jar is cold when the blade is cold. 10: 3 ratio (about 18 ° bome when measured with a salinity meter), 10: 4 ratio (about 19 ° ~ 20 ° boome when measured with a salinity meter) when the day is warm Doenjang manufacturing method is disclosed,

In Korean Laid-Open Patent Publication No. 1020020041376 (20020601), mixed salted Jizo salt with meju and meju were put into pottery, and then aged naturally. Jijangsu mulberry leaf miso is characterized in that the mixture by weight, and aged by mixing mulberry leaf powder 10-15 parts by weight,

The publication No. 1020110049437 (20110512) is prepared by cutting the antler after freezing and storing the antler in a freezer at less than 25 degrees Celsius to minus 50 degrees Celsius for more than 10 days, and cut the frozen antler to a thickness of 0.5mm to 3mm. Deer Antler preparation step; Deer antler 20-40% by weight, safflower seed 15-20% by weight, green tea leaves 15-20% by weight, thorny greens 15-20% by weight, roundle 15-20% by weight, and water 1: 10-100 times by weight A step of preparing an antler-containing extract obtained by heating in a container at a temperature of 100 to 130 ° C. for 20 to 48 hours and then extracting under high pressure at a condition of 0.5 to 3.1 kgf / cm 2; And the malt extract is poured into the malt and sifted through the sieve 20 to 25% by weight of the total weight of red pepper paste, the antler-containing extract is 15 to 20% by weight of the total weight of kochujang, refined salt 1 to 5% by weight of the total weight of kochujang Kochujang prepared by mixing 50 ~ 64% by weight of red pepper powder and meju powder with red pepper powder and meju powder mixed with red pepper powder and meju powder in a ratio of 10: 1 is known.

Publication No. 1019990007749 discloses a mixture of pumpkin liquid, barley powder and meju powder in 5 to 25%: 5 to 25%: 40 to 70%, and 2 to 10% of red pepper seed powder. Is adjusted to 10-35% and aged at 0-45 ° C. for at least 3-6 months.

In Publication No. 1999-9806, fermentation methods are different according to the method of fermenting miso and soy sauce.In fermentation method, donkey, Cheongung, Astragalus, Ogapi, Licorice, Tofu, Sanma, Sewao, Ginseng, Gugija, Omija, Cornus, Graft Alley, Root, Pine Root, Mountain Porridge, Elm Bark, Sukjihwang, Cheonma, Injin mugwort, Extract, Creation, Root, Jujube, Dermis, Civil, Mulberry, Gold Silver, Pogongyoung, Sumac, Peony, Fuling, Sulfur It can be seen that the production method of oriental natural soy sauce and miso red pepper paste is disclosed using the solution made by duck and others.

The conventional techniques are a problem to be solved by the present invention to avoid a foreigner or a modern person who do not like the smell of the miso, or the color is black and do not like the smell of the miso unique when left for a long time.

In order to solve the above problems, the present invention provides a manufacturing method of jujube doenjang which is made by fermenting together with meju made of soybeans boiled with soybeans, pork seed, roundle, mulberry leaf powder, sunflower seed powder and jujube extract, which are widely known as health foods. It is to solve the problem to be achieved by the present invention.

The present invention is a jujube doenjang prepared by fermenting together with meju made of soybeans boiled with pig potatoes, rounds, mulberry leaf powder, sunflower seeds and jujube extract, unlike the conventional black, inspires texture, In addition to reducing, savory, sweet and mellow taste, it also has excellent nutritional properties by consuming not only soy or meju's own nutrients, but also nutrients such as pork, round, mulberry leaf, sunflower seed and jujube. It is suitable for the diet of our modern people, to taste better and more nutritious, and to lead a healthy life by preventing adult diseases and cancer.

In order to achieve the above object, the present invention uses a jujube extract, boiled frost taybeans, and then prepares meju with boiled soybeans and pork potatoes, and then prepares soy sauce using meju, and then isolates seoritae in meju It relates to a method of manufacturing jujube miso prepared by mixing soybeans and rounds with an extract, frost temeju powder, red pepper seeds, mulberry leaf powder, and sunflower seed powder.

More specifically, the dried dried jujube 2kg and onion skin 2kg dried by solar heat 80kg of water for 6 hours at 100 ℃ extract extracted by heating for 12 hours soaked in rock water 12kg 80kg and 8kg of pork potatoes together 100 ℃ Heated at for 2 hours, steamed at 50 ° C. for 4 hours,

80kg of boiled frosted soybeans and 5kg of pork potato were mixed together in a mortar and molded into cuboid meju shapes, dried for 3 to 4 days, and then hung on ropes for primary fermentation (fermentation) in the shade. After fermentation (fermentation) for 10 to 15 days at 3rd fermentation for 10 days in the shade again, wash and dry again 4-5 days before the preparation of jangdam, and prepare frost tameju.

At this time, 3kg is collected separately and pulverized with a grinder to prepare a powder frost tameju separately.

First, using the meju used to make soy sauce,

Salt is added to the rock water to make the salt concentration 18 times, soak the soy sauce with frost tameju prepared above, and after 40-50 days, perform janggaring, but separate the frost tame used for making soy sauce, Reheat only the liquid and store in a jar,

After adding 1.6kg of frosted soybeans and 1.6kg of dried rounde, 40 liters of rock water were extracted by heating at 100 ℃ for 6 hours, and after cooling,

The frost temeju (separated from janggar) used in the soy sauce manufacturing, and 3kg of frost tameju powder prepared separately above, red pepper seed 1.6kg, mulberry leaf powder 1.8kg, sunflower seed powder 1.6kg, and then liver with soy sauce Jujube miso was prepared accordingly.

Since the amount of soy sauce used varies from person to person, it is difficult to determine specifically. Generally, 5kg of Korean soy sauce and 10kg of brewed soy sauce are used.

 Jujube extract used in the present invention is manufactured by heating and extracting the dates dried by solar heat with rock water, jujube is a fruit of jujube tree with a reddish taste and sweetness inside when the shape is ripe and ripe

 The jujube tree is a deciduous broad-leaved tree with buckthorn leaves, with dull thorns on the branches, and the leaves are rounded, and a yellowish yellow flower blooms in the axils in summer. When the fruit is ripe, it is red and tastes good. It is used as fruit or medicine, and the wood is hard.

Jujube is a hot food, and it is a food that is cured of coldness in women.

Dried jujube will not only heat your body but also make your skin hydrated.

If there is a lot of cold water, add half gujeolcho and jujube hop in half water, boil until water boils in half, and drink 1 cup three times a day.

Jujube is rich in protein and evenly loaded with essential amino acids and large amounts of inorganic elements. It is a good source of calcium and iron. It clears blood and keeps you young by preventing acidification. In one shot, jujube was said to protect the five intestines and help the 12 meridians. He helped the heart to turn the blood vessels well, to stabilize the nerves, help the lungs and bronchus to cough, and eliminate constipation.

This jujube is warm for the internal organs, so it is good for people with colds or for those with digestive system diseases such as anorexia, indigestion, and diarrhea due to weak spleen and stomach. If the liver is damaged, jujube jujube helps to restore liver function. Jujube's sweetness has a nerve stabilizing effect, which makes it hard to sleep at night or hysteria in women, and when the examinee keeps drinking jujube tea, he relaxes and clears his head and improves memory.

Jujube is not toxic, so even if you eat it for a long time, it has no side effects, and if you wear it, your skin color will be better and your body will be lighter and longer.

Jujube extract is prepared by heating 2 kg of jujube in 80 liters of water with 2 kg of onion skin for 6 hours.

Onion shell used in the present invention has the property of dissolving and eliminating unnecessary fat and cholesterol in the blood, preventing and treating arteriosclerosis and hyperlipidemia, and preventing the formation of blood clots to block blood vessels and at the same time has the effect of breaking down and destroying blood clots It is used to prevent and treat diseases of circulatory disorders (angina, myocardial infarction, cerebral complications, stroke, etc.). In addition, the blood pressure lowering effect is remarkable, and strengthens even the finest capillaries (excerpt from the Internet).

Onion husks are prepared by heating onion husk 2kg and jujube 2kg together in 80ℓ of water for 6 hours.

Pork potato used in the present invention is native to the United States, Canada, etc. One-year vegetation and sunflower-shaped flowers, the roots are similar to potatoes called pig potato. The representative ingredient is inulin, and there is no plant on earth that has as much inulin content as the inulin content of pork potatoes. Also, the calories of pork potatoes are very low because they belong to polysaccharides and are called natural insulin.

In addition to inulin, the pork potato contains protein, ash, sugar, calcium, vitamin b, c and niacin.

Absorption is also low due to very low calories and poor digestion. Therefore, even if you eat a lot of pork potatoes, blood sugar does not increase or good for diabetes,

Inulin is an effective ingredient for maintaining insulin at normal levels, and its dietary fiber content is very high. In particular, the constipation that appears during diet can be prevented through the intake of porcine potatoes, promotes metabolism to improve bowel movements, and the pancreas secretes insulin as an organ that is also associated with diabetes. In the case of swine potatoes, the pancreas functions to normalize the function of the pancreas, and the inulin of swine potatoes has the effect of decomposing body fat. In fact, the steady intake of swine potatoes reduced the concentration of triglycerides in the body.

Analysis of Ingredients (100g) of Pork Potato

* Ingredient

Protein 0.7g, Ash 0.9g, Carbohydrate 12.4g, Energy 52kcal, Sodium 0.0411g, Potassium 0.438g, Zinc 172μg, Inulin 2.16g

Minerals: K? C a? Mg? P

Vitamin: Beta Carotene? Rhino Amine Is your company? Ribofurabine Is your company? Niacin? Biotin Is your company? Ascorbic acid

* Enzyme: Inulinase? Protinase Is your company? Invertase? Horse Horrase Other than Phonoras *: Corinth? Betaine? Saponins, etc. (excerpt from the Internet)

In the present invention, the use of pork potato 5kg per 80kg of frosted soybeans, and serves to invigorate the delicious taste and protein of miso, too much change in the taste of the whole doenjang, too little can not inspire the delicious taste of miso It is preferable to use 5 kg per 80 kg of beans.

Rounde used in the present invention is energized, spleen. top. Protects the lungs, relaxes the five intestines and prolongs sleep. Consequences on health and weakness, strengthening muscles and bones, clearing the mind, protecting the liver and gods, helping energetics to plant, making the body lighter, energetic and longer lasting. (Excerpt from the Internet)

In the present invention, the rounde is used to reduce the smell of miso, and to provide the doenjang's healthy ingredients to the doenjang, the amount used is 1.6kg per 80kg of frosted soybeans, too much change in the taste of doenjang, too little doenjang Odor odor is not removed, so it is preferable to use 1.6kg per 80kg of frosted soybeans.

The pepper seeds used in the present invention are seeds of peppers, and peppers have a vitamin C content of 20 times that of apples and three times that of tangerine, and also contain various nutrients such as vitamins A, B, B2, E, phosphorus and potassium. Vitamin C rich in red pepper enhances the body's immunity to increase disease resistance. Many vitamin C inhibits melanin, which forms blemishes and freckles, and is good for skin whitening and skin beauty. It is effective in preventing cold by increasing resistance to immunity and infection of respiratory system, and the spicy taste of red pepper is good for diet because capsaicin has excellent lipolysis effect.

Spicy hot peppers cause fever and sweat, which in turn boosts metabolism, increases basal metabolism, accelerates body fat breakdown, promotes blood circulation, helps treat neuralgia, and prevents blood clotting and prevents arteriosclerosis and high blood pressure. It is effective in improving appetite & depression & diversion & stress. (Excerpt from Internet)

Red pepper seeds used in the present invention gives spicy miso and prevents the growth of insects. The amount of red pepper seeds used is 1.6kg per 80kg of frosted soybeans. It is recommended to use 1.6kg per 80kg of frosted soybeans as it survives the insects.

The mulberry leaf tea used in the present invention is not addictive because there is no caffeine, the taste is not astringent at all compared to green tea, the taste is a bit stronger, and the mulberry leaf is a staple of silkworms, which has the advantage of never killing pesticides,

The astringent taste of green tea, which is felt due to the catechins present in green tea, is not felt at all.

Mulberry leaves contain a large amount of 50 kinds of trace elements including calcium and iron. Very few plants have so many kinds of trace elements as mulberry leaves. In particular, even when comparing the amounts of green tea and trace elements, a large amount of minerals except vitamins A and C are present in the mulberry leaves than green tea. To date, research on the effects of caffeine on the human body has been very active. The pros and cons of its effect also continue.

In general, caffeine acts as a central nervous system stimulation, cardiac function, diuretic, gastric acid secretion. In normal people, when caffeine is consumed, gastric juice is secreted slowly, but when a patient with gastric ulcers consumes caffeine, gastric acid rises sharply, further exacerbating peptic ulcer. Drinking more than 200mg of caffeine can cause headaches, nervousness, palpitations, and hyperthyroidism, resulting in faster pulse and weight loss. In addition, caffeine is known to interfere with the absorption of minerals, in particular significantly inhibits the absorption of iron, causing iron-deficiency anemia and is involved in pigmentation of the skin. Because caffeine has this problem, people with severe gastric ulcers, anemia, and neuroanalysis should refrain from using green tea or coffee containing high amounts of caffeine.

The amount of caffeine in green tea or coffee is about 200 times higher than that in mulberry leaves. Therefore, if you are very sensitive to caffeine, it would be better to drink mulberry tea instead of green tea or coffee (excerpt from the Internet).

Mulberry leaf tea used in the present invention serves to reduce the smell of meju remaining in the miso and to provide a health ingredient of mulberry leaf tea, the amount used is 1.6kg per 80kg of frost tea, too much change in the taste of miso, too If less, the smell of meju remaining in the doenjang is not removed, so it is preferable to use 1.6kg per 80kg of frosted soybeans.

Sunflower seeds used in the present invention is a yearly cultivated plant belonging to the Asteraceae, which grows up to 2-3m in length, and is rich in vitamins in nutrition, especially vitamin E content is superior to other oils and skin and eyesight. It has been found to be effective in the disorder.

In addition, it contains choline, which promotes the absorption of foods with high calorie content such as protein and fat, which makes sunflower seeds more effective, and the seeds contain large amounts of fat, which are excellent for controlling skin temperature due to winter skin wounds and cold weather. to be.

Sunflower seed oil contains more vitamins A and E than other vegetable oils, which increases the absorption of calorie nutrients such as proteins and fats and also increases disease resistance. Due to its high vitamin content, it is recommended as a health food than other cooking oils.

Good for people with weak digestive, cold and weak bodies.

Sunflower seeds have a rough skin, so if you wear them in small amounts every day, your skin will feel hard. Only a large amount is forbidden.

Sunflower seeds are so oily that fats make up half of the seeds, and this lipid is semi-dry, so the skin becomes smooth when eaten.

  The amino acid composition of the protein in sunflower seeds is high in nutrients and tryptophan, so it is nutritionally superior, digestible and warm in nature, so anyone can eat it, but pregnant women should not eat too much.

  Sunflower seeds are rich in minerals such as potassium, calcium, and iron, and vitamin B complexes that are easily lost in the purification process, so they have excellent effects on hypertension and nerve hypersensitivity, which is good for arteriosclerosis caused by hypertension or nerve hypersensitivity. In addition, it helps blood circulation and nutrients are well absorbed by the body to normalize liver function.

The proteins that make up sunflower seeds are high in essential amino acids and high in arginine.

Lack of lecithin causes mental illness, and sunflower seeds contain a lot of this lecithin.

Sunflower seeds are effective in hardening the arteries by improving blood circulation. As a snack, you can eat a little on an empty stomach as a snack, or stir-fry the powder and eat one teaspoon. Nutritional content: protein 19.9g, lipid 56.4g, carbohydrate 17.1g, calcium 95mg, phosphorus 540mg, iron 5.0mg, vitamin B1 2.10mg, B2 0.24mg (excerpt from the Internet)

Sunflower seeds used in the present invention provides a savory taste to miso, the amount used is 1.6kg per 80kg of frosted soybeans, too much change in the taste of miso, too little so do not taste the savory taste of soybean paste per 80kg of frosted soybean It is preferable to use 1.6 kg.

Hereinafter, the content of the present invention will be described in more detail by the following examples. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.

Example

1st process (Surrey Temaju)

2 kg of dried jujube and 2 kg of onion skin dried 80 kg of frosted soybeans and 8 kg of pork potatoes, which were soaked in rock water for 12 hours, were heated at 100 ° C. for 6 hours in 80 liters of water and heated at 100 ° C. for 2 hours. After 4 hours of steaming at ℃,

80kg of boiled frosted soybeans and 5kg of pork potato were mixed together in a mortar and molded into cuboid meju shapes, dried for 3 to 4 days, and then hung on ropes for primary fermentation (fermentation) in the shade. After fermentation (fermentation) for 10 to 15 days at 3rd fermentation for 10 days in the shade again, wash and dry again 4-5 days before the preparation of jangdam, and prepare seorit meju (3kg separately) Grinding with a grinder to prepare powder frost tameju separately)

Second Process (Miso Production)

Salt is added to the rock water and the ratio of rock water and salt is 10: 3 to weight ratio (18 메 bome, measured by the salinity meter). After separating the frost meth,

After adding 1.6kg of frosted soybeans and 1.6kg of dried rounde, 40 liters of rock water was extracted by heating at 100 ° C. for 6 hours, and then cooling.

The frosted meju separated from the janggari, and 3kg of frosted meju powder prepared separately in the first step, red pepper seed 1.6kg, mulberry leaf powder 1.8kg, sunflower seed powder 1.6kg mixed together, then seasoned with soy sauce Prepared.

At this time, since the amount of soy sauce varies from person to person, it is difficult to determine in detail. Generally, 5kg of Korean soy sauce is used and 10kg of brewed soy sauce.

Experimental Example 1

Sensory test results of the taste (A), color (B), overall aroma (C) of the doenjang by randomly extracting the jujube miso prepared as in Example 3 each 10 men and women in their 30s to 40s as a panel agent Is shown in Table 1.

(Sensory test results according to the manufacturing method of miso of the present invention) division A B C Remarks Example 95 98 96 General Miso 91 89 90 Korean Registered Patent Publication No. 100448985, Doenjang with Mulberry Leaves and Bamboo Leaves 92 94 93 Korean Registered Patent Publication No. 1999-9806, Oriental Herbal Miso 92 94 93

Very good 10 points, good 8-9 points, usually 6-7 points, bad 4-5, very bad 3 points or less

The jujube miso of the present invention has a unique taste unlike general miso, and it is a delicacy tasted when older people and young adults have no appetite (especially in summer, etc.). Developed in accordance with the consumer's preference, the taste, color and aroma are significantly improved than the general miso.

Experimental Example 2

 Lead content test Heavy metals method of inspection Remarks EXAMPLES Prepared Jujube Doenjang Not detected Atomic absorption analysis and
USP 23

Experimental Example 3

 Hazardous Heavy Metal Detection Lead Detection method of inspection Remarks EXAMPLES Prepared Jujube Doenjang Not detected Atomic absorption analysis and
USP 23

Claims (1)

In the manufacturing method of jujube miso,
1st process (Surrey Temaju)
2 kg of dried jujube and 2 kg of onion skin dried 80 kg of frosted soybeans and 8 kg of pork potatoes, which were soaked in rock water for 12 hours, were heated at 100 ° C. for 6 hours in 80 liters of water and heated at 100 ° C. for 2 hours. After 4 hours of steaming at ℃,
80kg of boiled frosted soybeans and 5kg of pork potato were mixed together in a mortar and molded into cuboid meju shapes, dried for 3 to 4 days, and then hung on ropes for primary fermentation (fermentation) in the shade. After fermentation (fermentation) for 10 to 15 days at 3rd fermentation for 10 days in the shade again, wash and dry again 4-5 days before the preparation of jangdam, and prepare seorit meju (3kg separately) Grinding with a grinder to prepare powder frost tameju separately)

Second Process (Miso Production)
Salt is added to the rock water and the ratio of rock water and salt is 10: 3 to weight ratio (18 메 bome, measured by the salinity meter). After separating the frost meth,
After adding 1.6kg of frosted soybeans and 1.6kg of dried rounde, 40 liters of rock water was extracted by heating at 100 ° C. for 6 hours, and then cooling.
The frost temeju separated from the janggari, frost tameju powder 3kg prepared separately in the first process, red pepper seed 1.6kg, mulberry leaf powder 1.8kg, sunflower seed powder 1.6kg mixed together, and then prepared by adjusting the liver with soy sauce Method for producing jujube miso characterized in that.