KR20130009381A - Manufacturing method of soybean paste with edible shell fish - Google Patents

Abstract

PURPOSE: A manufacturing method of soybean paste is provided to manufacture soybean paste using freshwater edible shellfish and to increase the mouthfeel and taste by removing the unique soil taste of freshwater shellfish. CONSTITUTION: After freshwater edible shellfish is rapidly steam-heated at 130-160deg.C for 30 seconds to 1 minute 30 seconds, the shell is removed. Freshwater edible shellfish 100 parts by weight is sprayed with 1-10 parts by weight of a mixed solution of salt 20-60 wt% and 10-35% ethanol 40-80 wt%, and parboiled in boiling water for 3-10 seconds. Onion 70-75 wt%, spicy green pepper 5-15 wt% and green pepper 10-20 wt% are mixed to prepare mixed vegetables. Freshwater edible shellfish 10-20 wt%, mixed vegetables 40-70 wt%, anchovy powder 0.1-1.5 wt%, soybean paste 10-20 wt%, starch syrup 0.1-1.5 wt% and perilla oil 0.1-1.5 wt% are mixed. The mixture is stir-fried at high heat of 1,000-1,400deg.C for 1-5 minutes. The soybean paste is made by immersing fermented soybeans into 20% salty water at a weight ratio of 1:4 for 45 days and controlling salinity to 19.2 degree by adding water without filtering soy sauce. The freshwater edible shellfish is one species or two species or more selected from marsh snail, river snail, golden apple snail and edible snail. [Reference numerals] (AA) Removing soil odor from freshwater shellfish; (BB) Preparing mixed vegetables; (CC) Preparing anchovy powder; (DD) Forming edible shellfish-soybean paste; (EE) Roasting the edible shellfish-soybean paste

Description

Freshwater edible shellfish miso production method {MANUFACTURING METHOD OF SOYBEAN PASTE WITH EDIBLE SHELL FISH}

The present invention completely removes the soil odor generated from any one or two or more freshwater edible marine shellfish selected from marshmallow, rice paddy, tiger snail and edible snail. It relates to a freshwater edible shellfish paste manufacturing method that can prevent damage, and can supply the chewy taste and nutrition of freshwater edible shellfish.

Freshwater shellfish among edible shellfish has been used for food or medicinal use since ancient times. In particular, the Snail is a freshwater shell animal called Asian apple snail or rice snail, which belongs to the genus Cypangopaludin chinensis malleasta. do.

The Snail is used for food in Korea and all over the world. It is a food ingredient with high protein content and low fat content and excellent nutritional value. It is privately used to protect against diseases such as jaundice, stomach ulcer, malignant tumor, and boil. It is known to have pharmacological efficacy.

In the case of the snail which is used for edible or medicinal among those using the edible shellfish, there is an example used as a material for manufacturing the jangjang in traditional Korean fermented food during the edible, as a specific example of the Patent Publication 2000-0063472 (2000) 'November 06 published)' Sungwoon ssamjang and its manufacturing method ', Patent No. 10-0586446 (registered May 26, 2006)' Soybean manufacturing method using the worm 'and Patent No. 10-0831219 (May 2008) 15th registration) of the "Swoopsam ssamjang manufacturing method and the ssamjangjang manufactured by it" is.

However, the ssamjang and miso using the worms disclosed in the published patents and registered patents have a problem that the smell of ssamjang or miso is poor and the smell is not good because the odor of the snail is used as it is, and the time for ripening the worms is long. Because the chewy taste is lost, the texture is poor, there is a lot of nutrient destruction.

Patent Publication No. 2000-0063472 (published date: November 06, 2000) Patent Registration 10-0586446 (Registration Date: May 26, 2006) Patent Registration 10-0831219 (Registration Date: May 15, 2008)

In order to solve the above problems, the present invention is to produce a doenjang using any one or two or more freshwater edible shells selected from snail, rice paddy, king snail, edible snail, which is expressed strongly in freshwater edible shellfish It is an object of the present invention to provide a method for producing freshwater edible shellfish miso which can supply the taste and nutrition of freshwater edible shellfish by eliminating the odor of freshwater edible shellfish by completely removing the odor of soil. do.

In order to achieve the above object,

The present invention with respect to 100 parts by weight of freshwater edible shellfish shell after removing the shell after rapid steam heating for 30 seconds to 1 minute 30 seconds at 130 ℃ ~ 160 ℃,

1 to 10 parts by weight of a mixed solution of 20 to 60 wt% salt and 40 to 80 wt% ethanol is sprayed onto the surface of freshwater edible shellfish and then boiled in boiling water for 3 to 10 seconds. Removing the smell of dirt,

Preparing onions, soft peppers, green peppers, mixed vegetables,

Crushing dried anchovies to prepare powder anchovies,

Preparing an edible shellfish miso mixture by mixing the freshwater edible shellfish, the mixed vegetable, the powder anchovy, miso, syrup and perilla oil, which have removed the odor of the soil;

The edible shellfish miso mixture is prepared in a freshwater edible soybean paste production process for 1 minute to 5 minutes at 1,000 to 1,400 ° C. on a high heat.

In the method of manufacturing freshwater edible seafood miso according to the present invention, by preparing a miso containing fresh protein edible shellfish having a high protein content and a low fat content, it is possible to enjoy the chewy taste and nutrition of freshwater edible seafood and the roasting process within a short time. Through neutralizing the taste of raw miso, you can preserve the natural color and crispy texture of vegetables as it is, and has the advantage of being a well-being food manufactured without using any artificial seasonings.

In addition, in the removal of shells of freshwater edible shellfish, it is not boiled and is rapidly treated with steam steam to preserve the chewy taste of freshwater edible shellfish and prevents loss of nutrients. It has the effect that it can be enjoyed casually by all ages by removing strong strong odor that occurs in.

1 is a flow chart illustrating a freshwater edible shellfish miso preparation process according to the present invention.

As we saw earlier,

Freshwater edible shellfish miso preparation according to the present invention

For 100 parts by weight of freshwater edible shellfish without shells after rapid steam heating at 130 ° C. to 160 ° C. for 30 seconds to 1 minute 30 seconds,

1 to 10 parts by weight of a mixed solution of 20 to 60 wt% salt and 40 to 80 wt% ethanol is sprayed onto the surface of freshwater edible shellfish and then boiled in boiling water for 3 to 10 seconds. Removing the smell of dirt,

Preparing onions, soft peppers, green peppers, mixed vegetables,

Crushing dried anchovies to prepare powder anchovies,

Preparing an edible shellfish miso mixture by mixing the freshwater edible shellfish, the mixed vegetable, the powder anchovy, miso, syrup and perilla oil, which have removed the odor of the soil;

The edible shellfish miso mixture is made through a step of roasting for 1 minute to 5 minutes at 1,000 ~ 1,400 ℃ high heat.

Hereinafter, the technical configuration will be described in each step.

Freshwater Edible shellfish  Deodorization stage

The present invention is to produce a freshwater edible shellfish miso by adding a certain amount to the freshwater edible seafood shellfish traditional traditional miso, wherein the freshwater edible shellfish is any one or two selected from snail, rice paddy, king snail, edible snail The above mixture is used.

In the freshwater edible shellfish, because the smell of the soil is a lot of medicinal products or foods using the same because the value of the soil is lowered by the smell of food and drink to avoid the edible soybeans in preparing the edible shellfish miso according to the present invention The process is one of the important process.

In the present invention, the freshwater edible shellfish must be removed from the shell in order to remove the odor, and when boiled in water according to a general manner, the fresh taste of the freshwater edible shellfish not only decreases but also causes nutritional loss. Not boil

In the present invention, in order to remove the shell of freshwater edible shellfish, instead of boiled, using a steam method of heating the freshwater edible shellfish with steam, the heating by the steam method is 130 ℃ ~ 160 ℃ 30 minutes to 1 minute Heat for 30 seconds.

In this way, when heated using water vapor, the shell is peeled well, but the chewy taste of freshwater edible seafood is still alive, and nutritional loss can be minimized.

As described above, the freshwater shellfish shelled off by steam heating is sprayed with a mixture of ethanol and sprayed in boiling water to remove the soil odor.

More specifically, with respect to 100 parts by weight of freshwater shellfish without shells,

1 to 10 parts by weight of the mixed solution of 20 to 60wt% salt and 40 to 80wt% ethanol is sprayed onto the surface of freshwater edible shellfish and then boiled in boiling water for 3 seconds to 10 seconds. Removes soil odor from

When the amount of the mixed solution is too large, the taste of the freshwater edible shellfish may be affected, so the injection amount of the mixed liquid is preferably limited to 1 to 10 parts by weight based on 100 parts by weight of the freshwater edible shellfish.

And the mixed solution is a mixture of salt and ethanol, the salt is to remove the odor of the soil by the principle of osmotic pressure, ethanol is to evaporate the odor of the soil.

When the amount of salt used is less than 20wt%, the soil odor removal function may fall, and when the amount of salt exceeds 60wt%, it may affect the taste of freshwater edible shellfish, so the amount of salt used is 20 to 60wt% It is preferable to use within the range.

In addition, when the amount of the ethanol is less than 40wt%, or more than 80wt% is used because the soil odor removal functionality may be inferior, the amount of the ethanol is preferably limited within the range of 40 ~ 80wt%.

In addition, the freshwater edible shells sprayed with the mixed solution is boiled in boiling water for 3 seconds to 10 seconds, and if the time of the bleeding is less than 3 seconds, it is difficult to completely remove the smell of the soil and exceeds 10 seconds. In this case, since the chewy taste of freshwater edible shellfish may disappear, the time for boiling the freshwater edible shellfish is preferably limited to within the range of 3 seconds to 10 seconds.

Mixed Vegetable Preparation Step

As a step of preparing a mixed vegetable for use in freshwater edible soybean paste, use a mixed vegetable composed of a mixture of onion 70 ~ 75wt%, chilled pepper 5 ~ 15wt%, blue pepper 10 ~ 20wt%.

The onion is used in the manufacture of freshwater edible shellfish miso, which has a lot of glucose, sugar, fructose, maltose, etc., which has a sweet taste, and contains a lot of calcium, phosphorus, potassium, etc., and is rich in vitamin C. It will function to enhance the nutritional value of shellfish miso. When the amount of the onion is less than 70wt%, the functionality of increasing the miso taste and nutritional value that can be obtained through the onion is lowered, and when the amount exceeds 75wt%, the taste and aroma of the onion are so strong that the taste of freshwater edible shellfish miso Since it may fall, the amount of the onion is preferably limited to the range of 70 ~ 75wt% of the total mixed vegetables.

The chilled pepper contains a large amount of capsaicin (Capsaicin) is rich in a variety of nutrients, such as minerals, strong pepper spicy taste, and also has a strong scent to improve the flavor by using in the preparation of edible shellfish miso. When the amount of the chilled pepper is less than 5wt%, it is difficult to expect a flavor improvement according to the use of the chilled pepper, and when it exceeds 15wt%, the spicy taste may appear too strong, so the amount of the chilled pepper is used in the whole mixed vegetables. It is preferable to limit the amount to within the range of 5 to 15 wt%.

The blue pepper is used to increase the flavor of freshwater edible shellfish miso by using it together with the soft red pepper, and when it exceeds 20wt%, the green pepper may appear strong, so the amount of the green pepper is mixed with the whole vegetables It is preferable to limit the amount to within the range of 10 to 20 wt%.

Specific mixing ratio of the mixed vegetables is shown in Table 1 below.

(Unit: wt%) onion Soft pepper Green pepper Sum Mixing Example 1 70 15 15 100 Mixing Example 2 71 13 16 100 Mixing Example 3 72 11 17 100 Mixing Example 4 73 9 18 100 Mixing Example 5 74 7 19 100 Mixing Example 6 75 5 20 100

Powder anchovy preparation stage

Anchovies (Engraulis japonicas) contain anti-cancer substances such as Niacin, nucleic acids and polyunsaturated fatty acids that prevent aging, and thus prevent adult diseases such as hypertension, diabetes, and osteoporosis, especially DHA, which helps improve children's learning ability. Contains the essential foods for growing children, the nutritional components per 100g of anchovy edibles are shown in Table 2 below.

Calories (kcal)
Moisture (g)
Protein (g)
Fat (g)
Carbs (g)
Mineral (mg) Vitamin (mg) calcium iron content B1 B2 Niacin 303  82.8 47.4 9.8 2.5
1,905 1,429 0.12 0.11 13.3

The anchovy powder is dried anchovy for 1 to 3 hours at 40 ~ 50 ℃ and then used to grind in the size of 30 ~ 60mesh using a grinder.

When the drying temperature and the drying time is less than 40 ℃ or less than 1 hour, the drying is not sufficiently made difficult to achieve pulverization, and if the temperature exceeds 50 ℃ or more than 3 hours, it is meaningless because it is already sufficiently dried. Do.

In addition, when the particle size is less than 30 mesh, the effect of the fine powder is insignificant and meaningless, and when the particle size exceeds 60 mesh, there is a problem that the texture falls, the particle size of the powder anchovy within the range of 30 ~ 60 mesh It is desirable to maintain.

Edible shellfish miso  Mixture manufacturing step

The edible shellfish miso mixture is composed of a mixture of freshwater edible seafood, mixed vegetables, powder anchovy, and miso, syrup, and perilla oil, which have been previously removed to remove the smell of soil.

More specifically, 10 ~ 20wt% of freshwater edible shellfish without soil odor, mixed vegetables 40 ~ 70wt%, powder anchovy 0.1 ~ 1.5wt%, soybean paste 10 ~ 20wt%, starch syrup 0.1 ~ 1.5wt%, perilla oil 0.1 ~ 1.5wt It is composed of a mixture of%.

When the amount of freshwater edible shellfish removed from the soil odor is less than 10wt%, the supply of useful nutrients to the human body such as protein, calcium, iron, and vitamin C contained in the edible shellfish is insufficient, and when it exceeds 20wt%. Since the use of the edible shellfish miso may affect the taste, it is preferable to limit the amount of the edible shellfish to be in the range of 10 to 20wt% based on the total edible shellfish miso mixture.

When the amount of the mixed vegetables is less than 40wt%, it is difficult to expect to supply additional nutrients and texture by using vegetables, and when it exceeds 70wt%, since the salinity of miso is low, the taste of miso is lowered. The amount of mixed vegetables is preferably limited to the range of 40 ~ 70wt% with respect to the whole edible shellfish miso mixture.

The powder anchovy is to use the powder anchovy crushed to the size of 30 ~ 60mesh, when the amount of the powder anchovy is less than 0.1wt%, it is difficult to sufficiently supply the calcium component contained in the anchovy, more than 1.5wt% If so, it may affect the taste of edible shellfish miso, the amount of the powder anchovy is preferably limited to within the range of 0.1 ~ 1.5wt% with respect to the whole edible shellfish miso mixture.

The soybean paste is used to adjust the salinity to 19.2 ° by adding water in the state without filtering soy sauce after immersion for 45 days at 20% saline and meju in 4: 1 weight ratio.

When using the miso adjusted to the salinity of 19.2 ° it does not have a steamed or sloppy taste can utilize the unique taste of miso.

If the amount of the doenjang is less than 10wt%, the taste and functionality of the doenjang is very inferior, if it exceeds 20wt%, there is a problem that the characteristics of the conventional doenjang appear strong and do not have a large difference from the edible shellfish miso of the present invention The amount of the doenjang is preferably limited to the range of 10 to 20wt% with respect to the whole edible shellfish miso mixture.

When the amount of starch syrup is less than 0.1wt%, the binding properties of the ingredients mixed with the miso may be reduced, and when it exceeds 1.5wt%, the value of the edible shellfish miso may increase due to an increase in viscosity and an increase in sweetness. Therefore, the amount of starch syrup is preferably limited to the range of 0.1 ~ 1.5wt% with respect to the whole edible shellfish miso mixture.

When the amount of perilla oil is less than 0.1wt%, it is difficult to expect the delicious taste and aroma according to the use of perilla oil, and when it exceeds 1.5wt%, the fragrance of perilla oil is so strong that it may change the taste of edible shellfish miso. , The amount of the perilla oil is preferably limited to the range of 0.1 ~ 1.5wt% with respect to the whole edible shellfish miso mixture.

Specific mixing ratio of the edible shellfish miso mixture is shown in Table 3 below.

(Unit: wt%) Freshwater
Edible shellfish Mixed Vegetables * Anchovy powder Miso corn syrup Perilla oil Sum Mixing Example 1 10 69.7 0.1 20 0.1 0.1 100 Mixing Example 2 11 69.4 0.2 19 0.2 0.2 100 Mixing Example 3 12 69.1 0.3 18 0.3 0.3 100 Mixing Example 4 13 68.8 0.4 17 0.4 0.4 100 Mixing Example 5 14 68.5 0.5 16 0.5 0.5 100 Mixing Example 6 15 68.2 0.6 15 0.6 0.6 100 Mixing example 7 16 67.9 0.7 14 0.7 0.7 100 Mixing Example 8 17 67.6 0.8 13 0.8 0.8 100 Mixing Example 9 18 67.3 0.9 12 0.9 0.9 100 Mixing Example 10 19 67.0 1.0 11 1.0 1.0 100 Mixing Example 11 20 65.5 1.5 10 1.5 1.5 100

(The mixed vegetable * of Table 3 uses a mixed vegetable according to Mixing Example 3 of Table 1.)

Roasting step

This step is a step of roasting the edible soybean paste mixture prepared in the previous step at 1,000 ~ 1,400 ℃ high heat for 1 minute to 5 minutes.The reason for the fry of the edible shellfish miso mixture is to neutralize the taste of raw miso and soften the vegetables. To increase the texture.

When the roasting time is less than 1 minute, the time is not enough to neutralize the taste of the raw miso and soften the vegetables, if it exceeds 5 minutes, the texture and the nutrients are feared, the edible shellfish miso mixture Silver is preferably roasted for 1 minute to 5 minutes at 1,000 ~ 1,400 ℃ high heat.

As described above, the method for preparing edible shellfish miso according to the present invention removes the smell of freshwater edible shellfish neatly, and contains abundant vegetables, which includes taste and aroma, texture and rich nutrition. As it can induce high product preference, it is highly likely to be used industrially.

Claims (5)

For 100 parts by weight of freshwater edible shellfish without shells after rapid steam heating at 130 ° C. to 160 ° C. for 30 seconds to 1 minute 30 seconds,
1 to 10 parts by weight of a mixed solution of 20 to 60 wt% salt and 40 to 80 wt% ethanol is sprayed onto the surface of freshwater edible shellfish and then boiled in boiling water for 3 to 10 seconds. Removing the smell of soil; and,
Preparing onion and green pepper, mixed red pepper, mixed vegetables; and,
Preparing dry powder anchovy by grinding dry anchovy; and
Preparing an edible shellfish miso mixture by mixing the freshwater edible shellfish, the mixed vegetable, the powder anchovy, miso, starch syrup and perilla oil to remove the odor of the soil;
The edible shellfish miso mixture is roasted for 1 minute to 5 minutes at 1,000 ~ 1,400 ℃ high heat; Freshwater edible soybean paste manufacturing method characterized in that consisting of.
The method according to claim 1,
Freshwater edible shellfish is a freshwater edible shellfish paste, characterized in that any one or two or more selected from snail, rice paddy, king snail, edible snail.

The method according to claim 1,
Mixed vegetables 70 ~ 75wt% onion, 5 ~ 15wt% of chilled pepper, 10 ~ 20wt% of red pepper, freshwater edible shellfish miso manufacturing method characterized in that the composition.
The method according to claim 1,
Doenjang is a freshwater edible soybean paste production method characterized in that the salt is adjusted to 19.2 ° by adding water in the state without filtering the soy sauce after immersion for 45 days at 20% brine and meju at 4: 1 weight ratio.
The method according to claim 1,
Edible shellfish soybean paste mixture contains 10 ~ 20wt% of freshwater edible seafood without soil odor, mixed vegetables 40 ~ 70wt%, powder anchovy 0.1 ~ 1.5wt%, soybean paste 10 ~ 20wt%, starch syrup 0.1 ~ 1.5wt%, perilla oil 0.1 ~ 1.5 Freshwater edible shellfish miso production method characterized in that the composition by wt%.

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