KR20130104272A - Food aditive and method for making korean janglyu including thereof - Google Patents
Food aditive and method for making korean janglyu including thereof Download PDFInfo
- Publication number
- KR20130104272A KR20130104272A KR1020120025645A KR20120025645A KR20130104272A KR 20130104272 A KR20130104272 A KR 20130104272A KR 1020120025645 A KR1020120025645 A KR 1020120025645A KR 20120025645 A KR20120025645 A KR 20120025645A KR 20130104272 A KR20130104272 A KR 20130104272A
- Authority
- KR
- South Korea
- Prior art keywords
- green
- green tea
- powder
- salt
- lipped mussel
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
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Abstract
Description
본 발명은 녹색입홍합을 포함하는 식품첨가물 및 이를 포함하는 장류의 제조 방법에 관한 것이다.The present invention relates to a food additive comprising green lipped mussel and a method for preparing soy sauce containing the same.
고추장, 청국장, 된장, 간장, 등 우리의 전통 장류가 건강식품으로 환영받고 있다. Kochujang, Cheonggukjang, Doenjang, Soy sauce, etc. Our traditional Jangjang is welcomed as a health food.
한국의 장류 중에서 고추장은 일반적으로 엿기름으로 풀을 쑤어서 메줏가루, 고추가루, 소금을 함께 버무려서 만든다. 간장 된장은 소금물에 메주를 넣어 40 내지 60일 두었다가 분리하여 액체는 간장으로 덩어리는 된장으로 만든다.Among Korean Jangjang, red pepper paste is usually made by mixing paste with malt and mixed with soy flour, red pepper powder and salt. Soybean paste is soaked in brine for 40 to 60 days and separated.
종래의 찹쌀고추장 담는 방법의 일 예를 들어 설명하면, 찹쌀을 깨끗이 씻어서 물에 12시간 정도 불려 가루로 빻아서 찹쌀가루를 만들고, 물을 끓여서 45~60도 정도로 따뜻하게 식힌 후 엿기름 가루를 풀어 잠시 두었다가 손으로 주물러 체에 걸러서 건더기는 꼭 짜서 버리고 엿기름 물을 만들고, 큰 솥에 엿기름물의 맑은 웃물만을 따라 붓고 찹쌀가루를 곱게 푼 다음, 가열하여 45도 정도로 가열되면 가열을 중지하고 그대로 둔다. 약 30분 정도 지나면 찹쌀가루가 삭아서 묽어지는데 이것을 가열하여 끓으면 불을 약하게 하여 30분 정도 졸여서 약 1/3 정도가 되도록 한다. 그러면 넓은 그릇에 쏟아서 식힌 후 여기에 메줏가루, 고춧가루를 넣고 고루 휘저어 섞어 하룻밤 둔다. 다음날 적당한 분량의 소금을 넣고 고루 저어 간을 맞춘다. 소금은 고추장 담그는 시기에 따라 더 넣기도 하고 덜 넣기도 한다. 이렇게 한 고추장을 항아리에 8부 정도 담고 위에 웃소금을 뿌린 다음, 얇은 헝겊이나 망사를 덮어서 햇볕에 놓고 익힌다. As an example of the conventional method of containing glutinous red pepper paste, wash the glutinous rice and soak it in water for 12 hours, grind it into powder to make glutinous rice flour, boil water, cool it to about 45 ~ 60 degrees, and then release the malt powder for a while. Squeeze out by hand and sift through the sieve and squeeze it out to make malt water. Pour only the malt water of malt into a large pot, and spread the glutinous rice powder finely. Then, heat it to 45 degrees and stop the heating and leave it as it is. After about 30 minutes, the glutinous rice flour is cut and diluted. When it is heated and boiled, the heat is weakened and boiled for about 30 minutes to make about 1/3. Then, pour it into a wide bowl, cool it, add buckwheat flour and red pepper powder to it, and stir it and leave it overnight. The next day, add an appropriate amount of salt and stir evenly. Salt is added more or less depending on the time of soaking red pepper paste. Put about 8 copies of this red pepper paste in a jar and sprinkle with salt on top of it. Cover it with a thin cloth or mesh and cook in the sun.
보리 고추장을 만드는 종래의 방법으로, 1. 보리쌀을 깨끗이 씻어 잘 말린 다음 방앗간에서 빻아 가루로 만든다. 2. 엿기름도 가루로 빻아서 물에 넣고 걸러 엿기름 물을 만든다. 3. 보리쌀 가루에 엿기름물을 풀을 쓸 수 있을 정도로 붓고 잘 저어 죽을 쓴다. 4. 3에서 만든 죽이 완전히 식은 후 메줏가루, 고추가루, 및 소금을 넣어 버무린 다음 독에 담아 발효시키면 보리 고추장이 된다. As a conventional method of making barley red pepper paste, 1. Wash barley rice clean, dry well, and grind in a mill to make powder. 2. Grind malt into powder and add water to make malt. 3. Pour malt water into barley rice powder enough to use grass and stir well. 4. After the rice porridge made in 3 is completely cooled, mix it with buckwheat flour, red pepper powder, and salt, and then ferment it with poison to make barley red pepper paste.
종래의 고추장, 된장, 간장, 등을 담을 때 사용하는 메주는 단백질이 분해되어 아미노산의 구수한 맛을 내며, 엿기름은 아밀라아제가 당화를 촉진하며 찹쌀의 아밀로펙틴을 말토스와 덱스트린으로 분해시키는 역할을 한다. The meju used to contain conventional red pepper paste, soybean paste, soy sauce, etc., breaks down the protein to give a delicious taste of amino acids, and malt promotes glycosylation of amylase and decomposes amylopectin of glutinous rice into maltose and dextrin.
최근에는 고추장이 일본 및 서구에 소개되면서 호평을 받고 있으며 우리나라 고유 식품 중에서 김치와 더불어 세계화가 가장 가능한 대표적인 식품으로 주목을 받고 있다. 이러한 고추장이 세계적인 식품으로 성장·발전하기 위해서는 고추장 자체에 대한 과학적인 연구도 중요하지만 고추장의 맛을 좋게 하는 부재료 혹은 기능성 부재료의 첨가 등으로 다양한 고추장을 개발하여 상품화하는 것도 고추장의 보급·확대측면에서 중요하다. 그래서 전통적인 고추장 제조방법에서 여러가지 보조 재료들을 가하여 새로운 맛과 영양을 가진 고추장 개발이 이루어 지고 있다.Recently, Kochujang has been well received as it was introduced in Japan and the West, and it is attracting attention as the representative food that can be globalized along with kimchi among Korean unique foods. In order to grow and develop Kochujang as a global food, scientific research on Kochujang itself is important, but developing and commercializing a variety of Kochujang by adding ingredients or functional ingredients to enhance the taste of Kochujang in terms of spreading and expanding Kochujang It is important. Therefore, in the traditional kochujang manufacturing method, a variety of auxiliary ingredients are added to develop kochujang with new taste and nutrition.
특허등록 10-0713778호 공보에는 호박고추장의 제조방법이 공개되어 있는데, 이 고추장제조방법은, 잘 익은 호박을 세척 탈피하고 섬유질을 제거하여 잘게 썰어 놓은 호박 29~30중량%를 용기에 넣어 100℃온도로 20~35분간 삶은 후 80~90℃에서 60~70분간 익혀 상온에서 24시간 냉각 건조하는 1공정과, 물에 침지된 엿기름가루 20~23중량%만을 체로 걸러낸 엿기름물을 상기 제1공정에서 삶아 냉각 건조된 호박과 혼합하여 믹서기로 분쇄하여 혼합분말을 얻는 2공정과, 상기 2공정으로 얻어진 혼합분말을 용기에 넣어 100℃이상 온도로 30~40분 끓이다가 80℃∼90℃ 온도로 2~3시간 끓여 상온에서 24시간 냉각하는 3공정과, 상기 3공정으로 가공된 용기의 혼합분말에 고춧가루 19~20중량%를 넣고 저어주고 메줏가루 10~11중량%를 넣어 엉키지않게 교반 한 후 조청 15~17중량%, 간수가 잘 빠진 소금 1~5중량%를 넣어 혼합 교반 하여 35~45일간 숙성시키는 4공정을 포함한다. Patent Registration No. 10-0713778 discloses a method for preparing pumpkin pepper, which is prepared by washing and peeling ripe pumpkin and removing 29 to 30% by weight of chopped pumpkin into a container at 100 ° C. Boil 20 to 35 minutes at a temperature and then boiled for 60 to 70 minutes at 80 to 90 ° C., cooling and drying at room temperature for 24 hours, and the malt water sifted only from 20 to 23% by weight of the malt powder soaked in water. Boil in the process, mix with cold dried pumpkin, grind with a blender to obtain a mixed powder, and put the mixed powder obtained in the above step into a container boil 30 ~ 40 minutes at a temperature of 100 ℃ or more, 80 ℃ ~ 90 ℃ temperature Boil for 2 to 3 hours and cool at room temperature for 24 hours, add 19 to 20% by weight of red pepper powder to the mixed powder of the container processed in the above 3 steps, stir and add 10 to 11% by weight of buckwheat flour to stir. 15 ~ 17% by weight of crude syrup Stirring well into the missing salt 1-5% by weight mixed to include a fourth step for 35-45 days aging.
청국장은 콩 발효 식품류 중 가장 짧은 기일(2~3일)에 완성할 수 있으면서, 그 풍미가 특이하고 또 영양적으로나 경제적으로 가장 효과적으로 콩을 먹는 방법으로 인정되고 있는 우리의 전통식품으로서 필수아미노산, 비타민 B1, B2, 나이아신, 판토텐산 및 각종 효소가 풍부하게 들어있어 소화흡수율이 매우 높으며 노화방지, 혈압상승 방지효과, 콜레스테롤 억제효과, 당뇨 억제효과, 항암, 항바이러스효과 등을 갖고 있다.Cheonggukjang can be completed on the shortest date (2 ~ 3 days) among soybean fermented foods, and the essential amino acid, as our traditional food, is recognized as the way to eat soybeans with its unique flavor and nutritionally and economically most effectively. It is rich in vitamin B1, B2, niacin, pantothenic acid and various enzymes, so it has very high digestive absorption rate. It has anti-aging, anti-blood pressure rise effect, cholesterol suppression effect, diabetes suppression effect, anticancer and antiviral effect.
그러나 청국장 발효시에는 휘발성 물질이 생성됨으로 인하여 역한 냄새가 발생함으로써 그 풍미에 익숙한 소비자에게만 선호되어 그리 넓은 소비층을 확보하지 못하고 있는 것이 현실이며 또한 원재료와 제조방법이 한정되어 있어 다양한 미감을 제공하지 못하는 문제점이 있었다. 그리고 청국장의 고유한 맛과 영양에 더하여 새로운 영양과 맛을 가지는 청국장 개발이 요청되고 있으며 이러한 요구에 응하여 많은 청국장들이 개발되고 있다.However, the fermentation of Cheonggukjang makes it possible to produce a volatile substance, which in turn causes a bad smell, so it is preferred only to consumers who are familiar with its flavor, so it is not possible to secure a wide consumer base. There was a problem. In addition to the inherent taste and nutrition of Cheonggukjang, the development of Cheonggukjang with new nutrition and taste is called for.
특허 등록번호 10074395호에는 민들레청국장 제조방법이 공개되어 있는데, 이 방법은 (a) 대두를 적어도 12시간 물에 침지하여 불리는 단계; (b) 민들레 잎을 볏짚에 놓고 40∼50℃의 온도에서 적어도 24시간 전 발효시키는 단계; (c) 상기 (a)의 불린 대두와 (b)의 발효된 민들레 잎을 혼합한 혼합물을 5시간 동안 증자하는 단계; (d) 상기 증자된 혼합물을 식힌 다음, 볏짚에 놓고 45∼50℃의 온도에서 적어도 24시간을 발효시키는 단계; (e) 상기 발효된 혼합물을 4℃의 온도에서 적어도 24시간 동안 숙성시키는 단계; 를 포함하여 이루어지는 민들레 청국장의 제조방법 및 이로부터 제조된 민들레 청국장을 건조하여 찹쌀풀과 혼합한 청국장 환의 제조방법을 제공함으로써, 청국장 특유의 불쾌한 냄새는 제거하고 맛과 영양은 그대로 보존하면서 민들레의 향과 생리학적 효능을 추가함으로써, 웰빙 시대에 부응하면서 소비자의 기호도를 향상시킨 효과를 가진 민들레 청국장을 제공하고 있다.Patent Registration No. 10074395 discloses a method for producing dandelion chungkukjang, which method comprises the steps of: (a) soaking soybeans in water for at least 12 hours; (b) placing dandelion leaves in rice straw and fermenting at least 24 hours at a temperature of 40-50 ° C .; (c) increasing the mixture of soaked soybean of (a) and fermented dandelion leaves of (b) for 5 hours; (d) cooling the cooked mixture, then placing it in a rice straw and fermenting at least 24 hours at a temperature of 45-50 ° C .; (e) aging the fermented mixture at a temperature of 4 ° C. for at least 24 hours; By providing a method of manufacturing a dandelion Cheonggukjang made from the dandelion and the dandelion Cheonggukjang prepared therefrom by mixing with the glutinous rice grass, to remove the unpleasant odor peculiar to the Cheonggukjang while preserving the taste and nutrition as it is By adding physiological and physiological effects, Dandelion Cheonggukjang has been developed to meet the well-being era and improve consumer preference.
등록번호 100664595호에는 해조칼슘이 함유된 청국장 건강보조식품의 제조 방법 (Method of Manufacturing of Health Supplement Food of Fermented Soybeans contained Seaweed Calcium)이 공개되어 있는 이 발명은 주성분이 청국장으로 이루어지고, 여기에 해조칼슘과 다시마의 칼슘 성분이 체내에 최대한 흡수될 수 있도록 도와주는 기능을 하는 비타민 C 및 D와 같은 비타민제를 첨가하여 제조한 해조칼슘이 함유된 청국장 건강보조식품의 제조 방법에 관한 것으로 그 구성은 청국장 85.0~95.0 중량%, 다시마 분말 5.0~15.0 중량%로 이루어진 청국장 혼합물로 제조한 건강보조식품에 있어서, 상기 청국장 혼합물 87.0~93.0 중량%에 칼슘보강제인 해조칼슘 6.0~10.0 중량%와 비타민제 1.0~3.0 중량%를 첨가하여 제조한 것으로서, 이 청국장은 청국장의 효능에 더하여 칼슘의 기능을 강화시킨 것으로서, 칼슘이 부족하기 쉬운 중년기 이후의 여성이나 또는 성장기의 청소년층의 칼슘 보강제로서의 기능을 갖는 효과가 있는 것이다. Patent No. 100664595 discloses a method of manufacturing a method of manufacturing a health supplement food containing fermented Soybeans contained Seaweed Calcium. The present invention relates to a method of preparing Cheonggukjang supplements containing algae calcium prepared by adding vitamins such as vitamins C and D, which help to maximize the absorption of calcium components of kelp and kelp. In the health supplement food prepared from the mixture of Cheonggukjang made up of ~ 95.0% by weight, 5.0-15.0% by weight of kelp powder, 87.0-93.0% by weight of the Cheonggukjang mixture, 6.0-10.0% by weight of seaweed calcium as a calcium enhancer and 1.0-3.0% by weight of the vitamin Manufactured by the addition of%, this Cheonggukjang is to strengthen the function of calcium in addition to the efficacy of Cheonggukjang, There is an effect of having a function as a calcium reinforcing agent of women after middle age or adolescents who are likely to lack calcium.
표고버섯을 이용한 청국장 및 그 제조방법이 특허등록 10-0485885호에 공개되어 있는데, 본 발명은 대두에 생표고버섯과 건표고버섯가루를 혼합하여 발효시켜 청국장을 제조하는 것인데, 대두에 생표고버섯을 혼합하는 생표고버섯 혼합단계와; 상기의 단계를 거친 대두를 물에 침지하여 증자하는 침지 및 증자단계와; 상기의 단계를 거친 대두에 건표고버섯가루를 혼합하는 건표고버섯가루 혼합단계와; 상기의 단계를 거친 대두에 고초균(Bacillus subtilis)을 접종하여 발효시키는 접종및 발효단계로 이루어지고, 이 청국장은 표고버섯의 맛과 향으로 기존 청국장의 역한 냄새를 완화시키면서 다양한 미감을 제공하여 청국장과 표고버섯의 수요증대 및 대중화에 기여하고 또한 청국장의 발효기간(48~72시간)을 절반정도(20~30시간)로 단축시킴으로 인하여 생산성이 증가되는 동시에 발효과정중 이질균의 침입기회를 감소시켜 청결한 제품을 생산할 수 있는 효과가 있다.Cheonggukjang using shiitake mushrooms and a method of manufacturing the same are disclosed in Patent Registration No. 10-0485885. The present invention is to prepare fermented soybeans by mixing raw shiitake mushrooms and dried shiitake mushroom powder, so that the raw shiitake mushrooms are mixed with soybeans. Raw shiitake mushroom mixing step; Immersion and steaming step of immersing the soybeans passed through the above step in water to increase; Dry shiitake mushroom powder mixing step of mixing the dry shiitake mushroom powder on the soybeans subjected to the above steps; It consists of the inoculation and fermentation step of inoculating Bacillus subtilis in fermented soybean and the fermentation step. The Cheonggukjang provides various aesthetics by relieving the adverse smell of the existing Cheonggukjang with the taste and aroma of shiitake mushrooms. It contributes to increasing the demand and popularization of shiitake mushrooms, and also reduces the fermentation period (48-72 hours) to about half (20-30 hours) of Cheonggukjang, increasing productivity and reducing the invasion of heterologous bacteria during fermentation. It has the effect of producing a product.
이상 설명한 바와 같이, 종래 장류의 제조방법은 국을 제조하는 제국공정, 코지를 소금물과 혼합하는 담금 공정, 및 적당한 온도를 오랜 기간 동안 유지하여 주는 숙성공정을 포함한다. 공지된 우리나라의 장류 제조방법은 우리나라에서 많이 생산되는 쌀, 보리, 콩, 등의 탄수화물 음식재료와 단백질 음식재료와, 제국공정으로 발효균을 혼합하여 만든 장류를 만들 누룩 또는 코오지와, 소금물을 혼합하는 원료배합 담금 공정을 거친 후, 소정의 기간 동안 숙성하여 제조한다. 이러한 원료 배합 담금 공정에서는 맛과 숙성 기간을 고려하여 소금량을 정한다. 소금을 많이 넣으면 숙성기간이 길어지고 짜지기 때문에 적당하게 배합하는 것이 좋다. 숙성기간 중에서는 숙성이 고르게 되도록 일정한 기간마다 뒤집어 주거나 뒤섞기 작업이 필요한 경우도 있다. 숙성 중에는 발효 작용에 의하여 재료가 변화되는데, 탄수화물은 당분으로 변화되고 단백질은 아미노산으로 변화되게 되고, 또 알코올 발효 또는 산발효가 포함되기도 한다. 이러한 공정에서 발효균의 번식에 적합하도록 온도 관리하는 것도 중요하다. 우리나라의 장류는 건강에 좋은 식품으로 많은 사람이 좋아하는 식품으로서, 영양과 맛을 개량하여 더 좋은 우리의 식품으로 만들려는 노력이 계속되고 있고, 전통적인 고유한 맛과 영양에 더하여 새로운 영양과 맛을 더하는 간장 된장 고추장 청국장 등이 개발이 요청되고 있다.
As described above, the conventional method for preparing soy sauce includes an empire process for preparing soup, a soaking process for mixing koji with brine, and a aging process for maintaining an appropriate temperature for a long time. Known Korean method of preparing soy sauce is to mix carbohydrate food materials and protein food materials such as rice, barley, soybean, etc., which are produced in Korea, and yeast or koji with brine, which is made by mixing fermented bacteria by imperial process. After the raw material mixture immersion process, it is prepared by aging for a predetermined period. In such raw material compounding immersion process, the amount of salt is determined in consideration of the taste and the ripening period. If you add a lot of salt, the ripening period will be longer and salty, so it is good to mix it properly. In the maturing period, it may be necessary to flip or shuffle at regular intervals so that the maturing is even. During fermentation, the material is changed by fermentation, carbohydrates are converted to sugars, proteins are converted to amino acids, and alcohol fermentation or acid fermentation may be included. It is also important to control the temperature so that it is suitable for propagation of fermentation bacteria in this process. Korea's Jangjang is a healthy food that many people like, and it is trying to improve nutrition and taste to make our food better.In addition to the traditional unique taste and nutrition, new nutrition and flavor is added. Soybean paste, soybean paste, cheonggukjang, etc. are being developed.
본 발명은 전통적인 우리의 장류에 맛과 영양을 새롭게 하기 위하여 제조 공정 중 담금 공정에서 식품재료 및 코지와 함께 혼합하여 사용할 수 있도록 한 식품첨가물과 그 제조 방법을 제공하려는 것이다. 본 발명의 식품첨가물은 종래의 장류의 맛과 영양을 새롭게 하기 위하여 녹색입홍합과 녹차추출소금물을 혼합하여 만든 녹색입홍합을 포함하는 식품첨가물이다. 그래서 본 발명의 녹색입홍합 을 포함하는 식품첨가물은 관절 건강을 증진하는 성분을 포함하고 홍합으로부터 나오는 구수한 맛을 더하는 장류, 즉 간장 된장 고추장 청국장 등을 만드는 제조방법도 제공된다.The present invention is to provide a food additive and a method for producing the same that can be mixed with food ingredients and koji in the soaking process during the manufacturing process in order to renew the taste and nutrition to our traditional Korean Jangjang. The food additive of the present invention is a food additive containing a green lipped mussel made by mixing green lipped mussel and green tea extract salt to renew the taste and nutrition of conventionaljangjang. Thus, the food additive including the green lipped mussel of the present invention is provided with a manufacturing method for making soybean paste, ie, soy bean paste, soybean paste, soybean paste, and soybean paste, which contain ingredients that promote joint health and add a delicious taste from mussels.
발명 녹색입 홍합을 포함하는 식품첨가물은, 장류의 제조 공정 중에서 코지를 소금물과 혼합하는 담금 공정에서 장류의 맛과 영양을 추가하기 위하여 첨가하는 식품 첨가물이며, 이 식품 첨가물은: 녹차 10~20g을 가열된 물 2ℓ에 우려낸 후 소금을 용해시켜서 염도 3~30%가 되도록 한 녹차추출소금물을 만들고, 녹색입홍합을 건조한 후 100~8 메시 크기로 분쇄한 분말을 만들고, 녹색입홍합분말: 녹차추출소금물을 무게비로 (2~4):(8~6)의 비율로 혼합하여 만든 것이 특징인 녹색입홍합을 포함하는 식품첨가물이다. The food additive containing the invention green lipped mussel is a food additive added in order to add flavor and nutrition of the tofu in the soaking process of mixing koji with brine during the manufacturing process of the intestine. The food additive is: 10-20 g of green tea. Soak in 2 liters of heated water and dissolve the salt to make a green tea extract salt with a salinity of 3 ~ 30%, dry the green lipped mussel, and then make powder pulverized to 100 ~ 8 mesh size. Green lipped mussel powder: Green tea extract It is a food additive containing green lipped mussel characterized by mixing salt water in the ratio of (2 ~ 4) :( 8 ~ 6) by weight ratio.
본 발명의 녹색입홍합을 포함하는 장류 제조방법은, 제국공정, 담금 공정, 및 숙성공정을 포함하는 장류의 제조 방법에 있어서, 녹차 10~20g을 가열된 물 2ℓ에 우려낸 후 소금을 용해시켜서 염도 3~10퍼센트가 되도록 한 녹차추출소금물을 만들고, 녹색입홍합을 건조한 후 0.1~3mm 크기로 분쇄한 분말을 만들고, 녹색입홍합분말: 녹차추출소금물을 무게비로 (2~4):(8~6)의 비율로 혼합하여 만든 녹색입홍합을 포함하는 식품첨가물을, 제조하려는 장류의 재료에 대하여 무게비로 1-10% 포함시켜 담근 후 숙성시키는 공정을 포함하는 것이 특징이다.In the method of producing the enteric acid containing the green lipped mussel of the present invention, in the method of producing the enteric acid, including the imperial process, the soaking process, and the ripening process, 10-20 g of green tea is soaked in 2 L of heated water, and then salt is dissolved by salting. Make green tea extract salt that is 3 ~ 10%, dry green lipped mussel and crush it into 0.1 ~ 3mm size, green lipped mussel powder: green tea mussel powder by weight ratio (2 ~ 4) :( 8 ~ 6) food additives containing green lipped mussel prepared by mixing at a ratio of 6) are included in a weight ratio of 1-10% by weight of the enteric ingredients to be prepared.
본 발명의 고추장 제조방법은, 엿기름물에 찹쌀, 보리쌀, 밀가루, 등을 넣어 죽을 만들어 30분 이상 가열하였다가 식힌 후, 메주가루와 고추가루 및 소금을 넣어 버무린 다음 용기에 담아 발효시켜서 제조하는 고추장 제조 방법에 있어서, 고추가루와 더불어 메줏가루의 5~20중량% 되는 녹색입홍합가루를 혼합하면서 녹차추출소금물을 부어서 반죽한 후, 용기에 넣어 40 내지 60 일 정도 숙성시켜서 만든다. 여기서 녹차추출소금물은 녹차 10~20g 정도를 가열된 물 2ℓ에 우려낸 후 천일염을 용해시켜서 염도 30~100 퍼밀이 되도록 한 것을 사용한다.Gochujang manufacturing method of the present invention, put glutinous rice, barley rice, wheat flour, etc. in malt water, and made porridge after heating for 30 minutes or more, and then mixed with meju powder and red pepper powder and salt, fermented in a container and prepared by fermentation In the manufacturing method, the green tea mussel powder is mixed with 5-20% by weight of red pepper powder and red pepper powder while kneading and kneading, then put into a container and aged for 40 to 60 days. Here, green tea extract salt is used to soak 10 ~ 20g of green tea in 2L of heated water, and then dissolve the natural salt so that the salinity is 30 ~ 100 millet.
본 발명의 녹색입 홍합을 포함하는 청국장 제조방법은, 물에 콩을 불린 후 삶거나 찐 후 종균을 넣고 일정한 온도로 발효시키는 공정을 포함하는 청국장 제조방법에 있어서, 녹차 10~20g을 가열된 물 2ℓ에 우려낸 후 소금을 용해시켜서 염도 3~10퍼센트가 되도록 한 녹차추출소금물을 만들고, 녹색입홍합을 건조한 후 0.1~3mm 크기로 분쇄한 분말(3)을 만들고, 녹색입홍합분말: 녹차추출소금물을 무게비로 (2~4):(8~6)의 비율로 혼합하여 만든 식품첨가물을, 삶은 콩에 종균을 넣을 때 삶은 콩의 1~10중량% 포함하는 것이 특징이다.Cheonggukjang production method comprising the green lipped mussel of the present invention, the soybeans soaked in water, boiled or steamed, and then put the spawn and fermentation at a constant temperature in the production method of Cheonggukjang, green tea 10-20g heated water Soak in 2ℓ and dissolve the salt to make green tea extract salt with 3 ~ 10% salinity, dry green lipped mussel and make powder (3) crushed into 0.1 ~ 3mm size, green lipped mussel powder: Green tea extract salt It is characterized by containing 1 ~ 10% by weight of boiled soybeans when adding spawn to boiled soybeans with food additives made by mixing in ratio of (2 ~ 4) :( 8 ~ 6) by weight ratio.
본 발명의 된장 제조 방법은, 엿기름을 뜨거운 물에 넣어 불려서 엿기름물을 만들고, 여기에 찹쌀가루를 넣고 죽처럼 만들고 끓인 후 식히고, 녹차 10~20g 정도를 가열된 물 2ℓ에 우려낸 후 천일염을 용해시켜서 염도 30~100 퍼밀이 되도록 하여 녹차추출소금물을 만들고, 엿기름물에 녹색입홍합가루, 및 녹차추출소금물을 섞어서 끓인 후 식혀서, 여기에 메주를 넣어 풀거나 또는 메줏가루를 넣어 골고루 섞어서 항아리에 넣어 40일 내지 60일 숙성한다.Soybean paste manufacturing method of the present invention, soaked malt in hot water to make the malt water, put glutinous rice flour in it, make it like porridge, and boil it, cool it, soak 10 ~ 20g of green tea in 2 liters of heated water, and then dissolve the natural salt. Make the green tea extract salt with the salinity 30 ~ 100 wheat flour, mix green lipped mussel powder, green tea mussel powder, and green tea extract salt with malt, cool it, and then cool it. Aged from 1 to 60 days.
본 발명의 녹색입홍합을 포함하는 식품첨가물은, 이를 포함하는 장류를 제조할 수 있게 하고, 이렇게 만들어지는 장류는 우리나라 재래의 고추장, 청국장, 또는 된장에 더하여 녹색입 홍합이 가지고 있는 영양소 즉 고품질의 단백질, 강한 효소 활성능력, 많은 양의 뮤코다당체, 다양한 비타민 군, 필수 무기물, 핵산, 특히 풍부한 항산화 효소(SOD), 비타민 A, E뿐만 아니라 B, 그리고 핵산(DNA, RNA), 인체에 꼭 필요한 킬레이트 아연, 마그네슘, 크로니움, 셀레늄, 설퍼, 철, 포타슘, 망간니즈 등을 포함하고 있어서 이를 음식으로 자연스럽게 섭치할 수 있게 한다.Food additives containing the green lipped mussel of the present invention, it is possible to manufacture a soy sauce containing the same, the soy sauce made in this way in addition to the traditional red pepper paste, Cheonggukjang, or doenjang of Korea, the nutrients of green lipped mussels Proteins, strong enzymatic activity, large amounts of mucopolysaccharides, various vitamin groups, essential minerals, nucleic acids, particularly abundant antioxidant enzymes (SOD), vitamins A and E as well as B, and nucleic acids (DNA, RNA), essential for the human body It contains chelated zinc, magnesium, chromium, selenium, sulfur, iron, potassium, and manganese so that it can be naturally fed into food.
뿐만 아니라, 이러한 성분들에 의하여 관절을 건강하게 유지할 수 있고, 또 나빠진 관절인 경우에는 치료하는 효과도 있어서 관절 건강에 좋은 음식이 된다.In addition, these components can keep the joints healthy, and in the case of bad joints there is also a therapeutic effect is a good food for joint health.
또 본 발명의 방법으로 제조된 장류, 즉 고추장, 청국장, 된장, 등은 우리에게 잘 알려진 녹차의 효능도 가지게 되는데, 즉 항암효과, 노화억제효과, 고혈압 및 동맥경화 예방, 체질개선 효과, 당뇨병 억제 효과, 중금속 등의 해독작용, 비만방지 효과, O-157균 살균효과, 충치예방과 구취제거효과, 피부미용효과, 피로회복효과, 변비치료효과, 천식예방 등이 있다.In addition, the Jangjang prepared by the method of the present invention, that is, gochujang, Cheonggukjang, Doenjang, etc. also has the efficacy of green tea well known to us, that is, anti-cancer effect, anti-aging effect, hypertension and arteriosclerosis prevention, constitution improvement effect, diabetes suppression Effects, detoxification effect of heavy metals, anti-obesity effect, O-157 bactericidal effect, caries prevention and bad breath removal effect, skin beauty effect, fatigue recovery effect, constipation treatment effect, asthma prevention.
따라서, 일상 생활하면서 본 발명의 제조방법으로 제조된 장류를 먹으면, 건강이 증진되고 약한 만성 질병들의 증상도 개선되는 효과를 가진다.Therefore, when eating jangjang prepared by the manufacturing method of the present invention in everyday life, it has the effect of improving health and improving the symptoms of weak chronic diseases.
본 발명의 실시예를 이하에서 설명한다. 본 발명에서는 녹색입홍합의 분말과 녹차를 우려낸 녹차추출소금물로 만들어지는 식품첨가물을 우리 민족 전래의 장류 제조시에 사용한다.Embodiments of the present invention are described below. In the present invention, a food additive made of green lipped mussel powder and green tea extract salt containing green tea is used in preparing Korean traditional Korean soy sauce.
일반적인 홍합껍데기는 검은 색이다. 하지만 뉴질랜드의 청정 해역에서 자라나는 홍합은 껍데기의 주둥이 부분이 녹색빛을 띠고 있다. 그래서 녹색입홍합이라고 부른다. 이 녹색입홍합은 껍질 색깔만 다른 것이 아니고, 홍합의 성분도 특이하다. 즉 노화를 막는 항산화 성분과 염증을 막는 항염증 성분이 많이 포함되어 있는데, 이는 뉴질랜드 바다의 강한 자외선을 견뎌내는 플랑크톤을 먹고 살기 때문이라고 한다. Common mussel shells are black. But mussels that grow in New Zealand's pristine waters have a greenish green color in the snout of their shells. So it is called green lipped mussel. This green lipped mussel is not only different in its shell color, but also in its mussel composition. It contains antioxidants that prevent aging and anti-inflammatory properties that prevent inflammation, because they live on plankton, which can withstand the strong ultraviolet rays of New Zealand's oceans.
녹색입홍합 추출물에는 고품질의 단백질, 저지방, 강한 효소 활성능력, 많은 양의 뮤코다당체, 다양한 비타민 군, 필수 무기물, 핵산 등을 포함하고 있고, 특히 풍부한 항산화 효소(SOD)는 자유기 및 다른 산화 물질로부터 인체를 보호하고, 풍부한 양의 뮤코다당체(Glycosaminoglycans)[녹색 홍합 농축액의 약20%정도(건조상태 기준)]는 단백질과 연대하여 인체에 수많은 세포를 붙잡아 주고 결합하게 해주는 역할을 하며, 또한 비타민 A, E뿐만 아니라 B, 그리고 핵산(DNA, RNA)의 공급원이 되기도 한다. 이 외에도, 홍합이 자라면서 해수에서 섭취하는 다양한 무기질로 인해 미세 소요 무기질이지만 인체에 꼭 필요한 킬레이트 아연, 마그네슘, 크로니움, 셀레늄, 설퍼, 철, 포타슘, 망간니즈 등을 포함하고 있다.Green Lipped Mussel Extract contains high quality protein, low fat, strong enzyme activity, large amount of mucopolysaccharides, various vitamin groups, essential minerals, nucleic acids, etc. Especially the rich antioxidant enzymes (SOD) are free radicals and other oxidizing substances. It protects the body from humans, and abundant amounts of Glycosaminoglycans (about 20% of green mussel concentrates) (in dry condition) are used to bind and bind numerous cells to the body by binding to proteins, and also vitamins. It is not only A, E, but also B, and a source of nucleic acid (DNA, RNA). In addition, due to the various minerals ingested from seawater as mussels grow, it contains fine chelates, but essential chelates such as zinc, magnesium, chromium, selenium, sulfur, iron, potassium, and manganese.
녹색입 홍합이 관절염 치료에 효과가 좋다는 연구 결과가 있다. 서울대병원 등 8개 병원을 찾은 54명의 무릎관절과 엉덩이 관절염 환자를 대상으로 녹색입홍합의 추출물을 사용하여 그 효과와 안전성을 분석했는데, 환자들에게 8주간 투여한 결과 80% 이상의 환자가 증상이 호전된 것으로 알려져 있다.Green lipped mussels have been shown to be effective in treating arthritis. 54 patients who visited 8 hospitals, including Seoul National University Hospital, analyzed the effectiveness and safety of extracts of green lipped mussels in patients with knee and hip arthritis. It is known to improve.
녹색입홍합분말은 당업자에게 알려진 추출방법에 의해 제조된다. 예를 들어,Green lipped mussel powder is prepared by extraction methods known to those skilled in the art. E.g,
살아있는 홍합을 세척하여 동결 건조한 후, 동결건조된 녹색입홍합을 파우더로 만든다.Live mussels are washed, lyophilized and lyophilized green lipped mussels into powder.
우리에게 잘 알려진 녹차는 항암효과, 노화억제효과, 고혈압 및 동맥경화 예방, 체질개선 효과, 당뇨병 억제 효과, 중금속 등의 해독작용, 비만방지 효과, O-157균 살균효과, 충치예방과 구취제거효과, 피부미용효과, 피로회복효과, 변비치료효과, 천식예방 등 인체에 유익한 신비의 성분으로 천혜의 자연식품임으로 알려져 있다. Green tea, which is well known to us, has anti-cancer effect, anti-aging effect, hypertension and arteriosclerosis prevention, constitution improvement effect, anti-diabetic effect, detoxification effect of heavy metals, anti-obesity effect, bactericidal effect of O-157, prevention of tooth decay and bad breath removal effect It is known to be a natural food that is beneficial to the human body such as skin beauty effect, fatigue recovery effect, constipation treatment effect and asthma prevention.
좀더 구체적으로 살펴보면, 녹차에는 발암억제 물질인 폴리페놀(EGCg)성분이 풍부할 뿐만 아니라 엽록소, 섬유소 등이 돌연변이 억제효과가 있어 암 예방제로서 효능이 입증되고 있고, 녹차중의 폴리페놀성분은 노화를 촉진하는 과산화지질 생성을 억제하기 때문에 토코페롤에 비해 노화를 억제하는 탁월한 효과가 있다. 녹차에 풍부한 카테킨성분과 비타민C, 엽록소등의 색소성분은 콜레스테롤과 혈압을 낮추어 고혈압 및 동맥경화 등 성인병예방에 효과가 있다. 녹차에는 고칼로리 식품의 섭취로 인해 산성화를 방지하는 미네랄이 많이 들어있어 장기간 음용하면 알카리성 체질로 변화시키는 효능이 있다. 녹차에 들어있는 다당류(Poiysaccharides)는 혈당 저하효과가 매우 강하기 때문에 녹차를 상용하면 당뇨병 예방에 탁월한 효과가 있다. 녹차 중의 카테킨성분은 중금속이나 니코틴과 결합하는 성질이 강하기 때문에 장이나 폐에서 흡수되지 않고 체외로 배출되는 효과가 있다. 녹차는 음식물의 과다섭취로 인해 체내에 쌓이는 글리코겐을 분해하는 효과가 있으며 신진대사를 촉진시켜 체중을 감소시키는 효과가 있다. 일본 쇼와대학 의학부 연구팀의 실험결과에 의하면 녹차는 병원성 대장균 O-157균도 죽인다는 사실이 발견되었다.More specifically, green tea is not only rich in polyphenols (EGCg), which is a carcinogen, but also chlorophyll and fibrin have been shown to be effective as cancer preventive agents because of mutation inhibitory effects. Since it inhibits the production of accelerated lipid peroxide, there is an excellent effect of inhibiting aging compared to tocopherol. The catechins, vitamin C, and chlorophyll, which are rich in green tea, reduce cholesterol and blood pressure, and are effective in preventing adult diseases such as hypertension and arteriosclerosis. Green tea contains a lot of minerals to prevent acidification due to the intake of high-calorie foods, which has the effect of changing to an alkaline constitution after long-term drinking. Polysaccharides in green tea (Poiysaccharides) is very effective in lowering blood sugar, so using green tea is excellent for preventing diabetes. The catechin component in green tea has a strong binding property to heavy metals and nicotine, so it is not absorbed by the intestines or lungs and is released into the body. Green tea has the effect of degrading glycogen accumulated in the body due to excessive intake of food, and has the effect of reducing weight by promoting metabolism. The results of a study by a research team at the Japanese School of Medicine, Showa University, found that green tea also kills Escherichia coli O-157.
본 발명에서는 이러한 녹색입홍합으로 만든 분말과, 녹차를 우려낸 물에 소금을 용해시킨 녹차추출소금물을 사용하여 식품첨가물을 만들고, 이를 메줏가루 또는 장류 코지와 혼합하면 장류가 된다. 이렇게 함으로써, 녹색입홍합의 비린내를 녹차추출소금물이 없애 주고, 녹색입홍합이 가진 다양한 효능과 녹차의 효능이 복합적으로 작용하여 좋은 건강식품으로 된다.
In the present invention, a food additive is made by using the green lipped mussel powder and green tea extract salt dissolved in green tea soaked with salt, and mixed with buckwheat flour or koji koji. By doing so, the green tea extract salt removes the fishy smell of green lipped mussel, and the various effects of green lipped mussel and the efficacy of green tea are combined to be a good health food.
실시예 1.: 고추장 제조 방법Example 1 Preparation of Kochujang
재료준비 단계:Material Preparation Steps:
콩 2되로 메주를 만들어 건조시킨 후 분쇄하여 메줏가루를 만든다. Make soybeans with soybeans and dry them, and then grind them to make meot flour.
찹쌀 2되를 물에 불려서 분쇄하여 찹쌀가루를 만든다.2 Doe of glutinous rice is soaked in water and crushed to make glutinous rice flour.
고추 10근을 건조하고 분쇄하여 고춧가루를 만든다.Dry and crush 10 red peppers to make red pepper powder.
녹색입홍합가루는 뉴질랜드에서 생산된 녹색입홍합가루(분말)를 준비한다.Green Lipped Mussel Powder prepares New Zealand green lipped mussel powder (powder).
녹차 10~20g을 뜨거운 물 2ℓ에 우려서 녹차 입은 건져내어 녹차 추출물(액체)을 만들고, 여기에 천일염을 용해시켜 불순물을 가라앉히고 위에 있는 깨끗한 물을 모아서 염도 3 내지 10%(30~100퍼밀)의 녹차추출소금물을 만든다. 이때 녹색입 홍합 분말과 녹차추출소금물을 무게비로 (2~4):(8~6)의 비율로 혼합하여 녹색입 홍합을 포함하는 식품첨가물을 미리 만들어서 사용한다. 이렇게 하면 홍합분말과 녹차추출소금물을 별도로 다른 재료와 혼합하는 것보다 공정이 쉬워 진다.Take 10 ~ 20g of green tea in 2 liters of hot water and take out the green tea mouth to make green tea extract (liquid), dissolve the natural salt in it to sink the impurities, and collect the clean water in the stomach to make the salinity of 3 ~ 10% (30 ~ 100 per mill) Make green tea extract salt. At this time, green lipped mussel powder and green tea extract salt are mixed in the ratio of weight ratio (2 ~ 4) :( 8 ~ 6) to prepare food additives containing green lipped mussel in advance. This makes the process easier than mixing mussel powder and green tea extract salt with other ingredients separately.
엿기름을 우려낸 물 7되에 찹쌀 2되로 만든 가루를 풀어서 묽은 죽처럼 만든 후 가열하여 40도 내지 50도 정도로 30분 정도 유지하면 찹쌀가루가 삭아서 묽어진다.Loosen the powder made of glutinous rice 2 doen in 7 Doe of water with malt, and make it like a thin porridge, and then heat it and keep it for about 40 to 50 degrees for 30 minutes.
여기에 메줏가루 2되와 고추가루 10근을 혼합하고, 추가하여 메줏가루의 5~20중량% 되는 녹색입홍합가루를 혼합하면서 녹차소금물을 부어서 걸쭉하게 반죽하거나, 위에서 만든 식품첨가물을 메줏가루의 25~50중량%과 녹차소금물을 혼합하여 반죽한다.Mix 2 jars of buckwheat flour and 10 roots of red pepper powder, add 5 ~ 20% by weight of green lipped mussel powder to buckwheat flour, pour green tea salt water and knead it thickly, or add the above-mentioned food additives Knead 25-50% by weight and green tea salt.
이렇게 반죽이 된 것을 용기에 넣어 40일 내지 60 일 정도 숙성시키면 녹색입홍합고추장이 된다.
This dough is put in a container and aged 40 to 60 days to become green lipped mussel pepper.
실시예 2: 녹색입홍합청국장 만드는 방법Example 2 Method of Making Green Lipped Mussel Soup
녹차 10~20g을 뜨거운 물 2ℓ에 우려서 녹차 추출물(액체)을 만들고, 천일염을 용해시켜서 염도 30~100 퍼밀이 되도록 하여 불순물을 가라앉히고 위에 있는 깨끗한 녹차추출소금물을 만든다.Soak 10 ~ 20g green tea in 2L of hot water to make green tea extract (liquid), dissolve the natural salt so that the salt becomes 30 ~ 100 millet, so that the impurities are subsided and make clean green tea extract salt on the stomach.
깨끗한 볏짚을 구하기 어려울 때는 기존의 맛있는 청국장을 종균으로 사용하여도 되는데, 종균액으로 사용하기 위하여 뜨거운 물로 소독한 컵에 물 한 숟가락(80℃)을 넣고 소독된 젓가락으로 청국장을 소량(0.5g)을 찍어 잘 저어서 종균액을 만들어 둔다. When it is difficult to obtain clean rice straw, you can use the existing delicious Cheonggukjang as a spawn. Put a spoonful of water (80 ℃) in a cup of hot water sterilized for use as a spawn solution and add a small amount of Cheonggukjang with sterilized chopsticks (0.5g). Stir well to make a spawn solution.
가능하면 중간 정도의 콩을 준비하여 잘 씻고 3배 양의 물에 넣어 15~18시간 정도 불린다. 콩의 침지시간에 다른 흡수량은 콩의 품종, 저장기간, 물의 온도 등에 따라 다르다. 일반적으로 행하여지고 있는 침지시간은 겨울 0~5℃ 24~38 시간, 여름 18~25℃ 10~16시간, 봄, 가을 10~16℃ 16~24 시간 정도로 한다.If possible, prepare a medium bean, wash it well, and soak in three times the amount of water for 15 to 18 hours. Different absorptions at soaking time depend on soybean varieties, storage period and water temperature. Immersion time generally performed is 0 ~ 5 ℃ 24 ~ 38 hours in winter, 10 ~ 16hours in summer 18 ~ 25 ℃, and 16 ~ 24hours in 10 ~ 16 ℃ in spring and autumn.
이렇게 불린 콩을 물에 넣고 약 3시간 정도 삶거나 시루에 넣고 찐다.Put the soy beans in water and boil them for about 3 hours or steam them in shiru.
콩을 증자하면 이에 함유된 탄수화물이 어느 정도 가수분해되어 환원당의 양은 증가하나 이외의 양이 감소하여, 총 함량이 줄어든다. 단백질은 열변성을 받아 수용성 질소의 양은 전질소량의 20%이하로 감소하나 청국장을 발효할 때 다시 회복된다. 또한 유리아미노산의 양도 대두에 함유된 양보다 10% 정도 증가한다.When soybean is added, the carbohydrates contained in it are hydrolyzed to some extent, so that the amount of reducing sugar is increased, but other amounts are reduced, which reduces the total content. Protein is thermally denatured, so the amount of water-soluble nitrogen decreases to less than 20% of the total nitrogen, but recovers again when fermenting Chungkookjang. In addition, the amount of free amino acid is also increased by about 10% than that contained in soybeans.
종균액 소량(원료콩 500g에 종균액 한숟갈 정도, 1%정도)을 콩이 아직 뜨거울 때(60~70℃) 골고루 뿌리고 깨끗한 숟가락으로 잘 섞어 준다. 그리고 녹차추출소금물과 녹색입홍합가루를 함께 찐 콩에 골고루 분포되어 섞어 주거나 위에서 만든 식품첨가물을 혼합하여 준다. 이때 녹차추출소금물과 녹색입홍합가루는 콩에 대하여 무게비로 각각 1 내지 15% 정도 되도록 하는 것이 좋다. 또는 실시예 1에서 만든 녹색입 홍합이 포함된 식품첨가물을 콩에 대하여 5 내지 35% 정도 포함시켜도 좋다.Sprinkle a small amount of spawn solution (about 500g of raw beans and about 1% of spawn solution) when the beans are still hot (60 ~ 70 ℃) and mix well with a clean spoon. The green tea extract and green lipped mussel powder are evenly distributed in steamed beans and mixed or mixed with food additives made above. The green tea extract salt and green lipped mussel powder should be 1 to 15% by weight relative to the beans, respectively. Alternatively, the food additive containing green lipped mussel prepared in Example 1 may contain 5 to 35% of soybean.
청국장 종균과 녹색입홍합가루, 녹차추출소금물 및 종균액을 섞은 콩을 40℃ 정도의 온도가 유지되도록 보온하여 짧게는 10시간 길게는 3일 정도 발효시킨다. 그러나 진이 나는 상태와 냄새를 살펴서 발효의 종결점을 결정한다.Soybeans mixed with Chonggukjang spawn, green lipped mussel powder, green tea extract salt, and spawn solution are kept at a temperature of about 40 ℃ and fermented for 3 hours for 10 hours. But look at the gin and the smell to determine the end of fermentation.
발효가 끝나면 나무주걱을 이용하여 고루 섞어준 다음 절구에 넣어 찧고 양념(소금, 마늘, 고춧가루)을 추가할 수도 있다.
After fermentation, use a wooden spatula to mix evenly, add to the mortar and add seasonings (salt, garlic, and red pepper powder).
실시예 3: 녹색입홍합고추장 제조방법.Example 3: Green Lipped Mussel Pepper Preparation Method.
찹쌀가루를 반죽하여 끓은 물에 삶아 건진다.Knead glutinous rice flour and boil in boiling water.
삶아 건진 찹쌀을 물에 풀어서 걸쭉한 찹쌀죽이 되게 풀어준다.Boil dried glutinous rice in water to make thick glutinous rice porridge.
엿기름을 뜨거운 물에 넣어 불려서 엿기름물을 만든다.Malt is made by pouring malt into hot water.
녹차 10~20g 정도를 가열된 물 2ℓ에 우려낸 후 천일염을 용해시켜서 염도 30~100 퍼밀이 되도록 하여 녹차추출소금물을 만든다.Soak 10 ~ 20g green tea in 2L of heated water and dissolve the natural salt to make the salt 30 ~ 100 millet to make green tea extract salt.
엿기름물에 찹쌀죽, 고추가루, 녹색입홍합가루, 및 녹차추출소금물을 섞어서 끓인 후 식힌다.Glutinous rice porridge, red pepper powder, green lipped mussel powder, and green tea extract salt are boiled and then cooled.
여기에 메줏가루를 넣어 골고루 섞는다. 즉 종래의 고추장 만드는 방법대로 고추장을 만들되, 고춧가루를 재료와 섞을 때 고춧가루의 5~20% 되는 양의 녹색입홍합가루와 녹차추출소금물을 추가로 혼합하거나, 실시예 1에서 만든 녹색입 홍합이 포함된 식품첨가물을 고춧가루의 25~50% 되게 혼합한다. Add buckwheat flour and mix evenly. That is, make red pepper paste according to the conventional method of making red pepper paste, but add red pepper mussel powder and green tea extract salt in an amount of 5 to 20% of red pepper powder when mixing red pepper powder with ingredients, or include green leaf mussel made in Example 1 The mixed food additives to 25-50% of the red pepper powder.
이렇게 만든 고추장을 항아리에 넣어 40일 내지 60일 숙성한다.
Put this soybean paste in a jar and ripen for 40 to 60 days.
실시예 4: 녹색입홍합된장 제조방법.Example 4 Green Lipped Mussel Miso Method.
찹쌀가루를 반죽하여 끓은 물에 삶아 건진다.Knead glutinous rice flour and boil in boiling water.
삶아 건진 찹쌀을 물에 풀어서 걸쭉한 찹쌀죽이 되게 풀어준다.Boil dried glutinous rice in water to make thick glutinous rice porridge.
엿기름을 뜨거운 물에 넣어 불려서 엿기름물을 만든다.Malt is made by pouring malt into hot water.
녹차 10~20g 정도를 가열된 물 2ℓ에 우려낸 후 천일염을 용해시켜서 염도 30~100 퍼밀이 되도록 하여 녹차추출소금물을 만든다.Soak 10 ~ 20g green tea in 2L of heated water and dissolve the natural salt to make the salt 30 ~ 100 millet to make green tea extract salt.
엿기름물에 찹쌀죽, 녹색입홍합가루, 및 녹차추출소금물을 섞어서 끓인 후 식힌다.Glutinous rice porridge, green lipped mussel powder, and green tea extract salt are mixed with malt and boiled and cooled.
여기에 메줏가루를 넣어 골고루 섞는다. 즉 종래의 된장 만드는 방법대로 된장을 만들되, 메줏가루의 2~10중량%되는 양의 녹색입홍합가루와 녹차추출소금물을 추가로 혼합하거나 실시예 1에서 만든 녹색입 홍합이 포함된 식품첨가물을 메줏가루의 10~25중량% 혼합한다. Add buckwheat flour and mix evenly. In other words, make a doenjang according to the conventional method of making doenjang, but add 2 to 10% by weight of green lipped mussel powder and green tea extract salt, or mix the food additive containing green lipped mussel prepared in Example 1 Mix 10 to 25% by weight of the powder.
이렇게 만든 된장을 항아리에 넣어 40일 내지 60일 숙성한다.
Put the soybean paste in a jar and ripen for 40 to 60 days.
제5실시예: 된장 제조 방법Fifth Example: Method of Making Miso
소금물에 메주를 넣어 40일 정도 보관한 후,Put meju in brine and store it for about 40 days,
간장이 된 소금물과 메주를 분리하고,Separate the soy sauce brine and meju,
메주와, 엿기름 우린 물에 찹쌀가루를 풀어서 끓인 후 식힌 것과, 녹차 10~20g 정도를 가열된 물 2ℓ에 우려낸 후 천일염을 용해시켜서 염도 30~100 퍼밀이 되도록 하여 녹차추출소금물과, 녹색입홍합가루를 메주의 2~10 중량% 정도 되도록 혼합하거나, 실시예 1에서 만든 녹색입 홍합이 포함된 식품첨가물을 총 재료에 대하여 1~15중량% 혼합하여, 이들을 섞어서 용기에 넣어 40일 내지 60일 정도 숙성하면 맛있는 된장이 된다.Meju and malt We boil glutinous rice powder in water, boil it, cool it, boil 10 ~ 20g of green tea in 2 liters of heated water, and dissolve the natural salt so that the salinity is 30 ~ 100 permeable so that the green tea extract salt and green lipped mussel powder 1 to 15% by weight of the food additives containing green lipped mussels prepared in Example 1, based on the total ingredients, and mixed them in a container for about 40 to 60 days When matured, it becomes delicious miso.
Claims (3)
녹차 10~20g을 가열된 물 2ℓ에 우려낸 후 소금을 용해시켜서 염도 3~30%가 되도록 한 녹차추출소금물을 만들고,
녹색입홍합을 건조한 후 100~8메시 크기로 분쇄한 알갱이(3)을 만들고,
녹색입홍합분말: 녹차추출소금물을 무게비로 (2~4):(8~6)의 비율로 혼합하여 만든 것이 특징인 녹색입홍합을 포함하는 식품첨가물. Food additives that are added to add flavor and nutrition to the soy sauce in the soaking process that mixes the koji with brine in the manufacturing process of the soy sauce.
Soak 10 ~ 20g of green tea in 2L of heated water and dissolve the salt to make 3 ~ 30% salt.
After drying green lipped mussel, make crushed granules (3) into 100 ~ 8 mesh size,
Green Lipped Mussel Powder: A food additive containing green lipped mussel characterized by mixing green tea extract salt in a ratio of (2-4) :( 8-6) by weight.
녹차 10~20g을 가열된 물 2ℓ에 우려낸 후 소금을 용해시켜서 염도 3~10 퍼센트가 되도록 한 녹차추출소금물을 만들고, 녹색입홍합을 건조한 후 0.1~3mm 크기로 분쇄한 분말을 만들고, 녹색입홍합분말: 녹차추출소금물을 무게비로 (2~4):(8~6)의 비율로 혼합하여 만든 녹색입홍합을 포함하는 식품첨가물을, 삶은 콩에 종균을 넣을 때 삶은 콩의 대하여 5~35 중량% 포함시키는 것이 특징인 녹색입홍합을 포함하는 청국장 제조방법.In the method of manufacturing a soybean paste comprising the step of soaking soybeans in water, boiled or steamed, and then adding the spawn seed to fermentation at a constant temperature,
Soak 10 ~ 20g green tea in 2L of heated water and dissolve the salt to make green tea extract salt with 3 ~ 10% salinity, dry green lipped mussel, and make powder powder of 0.1 ~ 3mm size, green lipped mussel Powder: Green tea extract salt containing food additives containing green lipped mussel mixed in the ratio of (2 ~ 4) :( 8 ~ 6) by weight ratio. Cheonggukjang manufacturing method comprising green lipped mussel characterized by including%.
녹차 10~20g을 가열된 물 2ℓ에 우려낸 후 소금을 용해시켜서 염도 3~10 퍼센트가 되도록 한 녹차추출소금물을 만들고, 녹색입홍합을 건조한 후 0.1~3mm 크기로 분쇄한 분말(3)을 만들고,
녹색입홍합분말: 녹차추출소금물을 무게비로 (2~4):(8~6)의 비율로 혼합하여 만든 녹색입홍합을 포함하는 식품첨가물을, 제조하려는 장류의 총 재료에 대하여 무게비로 1-15% 포함시켜 담근 후 숙성시키는 것이 특징인 녹색입홍합을 포함하는 장류 제조방법. In the manufacturing method of soy sauce including an empire process, a soaking process, and a aging process,
Soak 10-20 g of green tea in 2 liters of heated water, and dissolve the salt to make green tea extract salt with a salinity of 3 to 10 percent, dry green lipped mussel, and then make powder (3) that is ground to a size of 0.1 to 3 mm,
Green Lipped Mussel Powder: A food additive containing green lipped mussel prepared by mixing green tea extract salt in the ratio of (2 ~ 4) :( 8 ~ 6) by weight with respect to the total material of Enteric method comprising green lipped mussel characterized by aging after soaking 15%.
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