KR20150117794A - Manufacturing Method Of Low Salinity toenjang And It Made Therefrom - Google Patents

Abstract

The present invention relates to a method for manufacturing low salinity soybean paste, and low salinity soybean paste manufactured using the same. The method comprises: a first step of preparing a pot, fermented soybean lump, low salinity water, and high salinity water; a second step of filling the fermented soybean lump in the pot; a third step of filling the low salinity water in the pot filled with the fermented soybean lump; a fourth step of passing a predetermined time in a state that the pot is filled with the fermented soybean lump and the low salinity water; a fifth step for filling the high salinity water in the pot filled with the fermented soybean lump and the low salinity water; a sixth step of passing a predetermined time in a state that the pot is filled with the fermented soybean lump, the low salinity water, and the high salinity water; a seventh step of separating soy sauce from the fermented soybean lump filled in the pot; and an eighth step of aging the separated fermented soybean lump. The present invention is capable of providing benefits for body health, offering delicious flavors, and making various flavors according to preferences of the general public.

Description

{Manufacturing Method of Low Salinity Toenjang And It Made Therefrom}

More particularly, the present invention relates to a process for preparing a low-salt traditional doenjang and a low salt doenjang prepared from the same, and more particularly, And a low-salt miso prepared from the low-salt miso.

Generally, doenjang, which is produced in Korea, has a high salinity and when such high - salt miso is consumed for a long time, it can act as a factor that causes various diseases in the body.

In practice, the conventional doenjang is usually prepared by adding salt of high salt to meju immediately. Since the salinity of the salt is usually maintained at about 19 to 22 degrees, the salinity of the doenjang is lowered I can not.

As a method of measuring an appropriate salt level, an egg is injected into a salt water. At this time, when the egg is floated from the salt water and the wound of the egg is floated to the size of 500 yen coin, the salt water is judged to be appropriate.

However, since the salinity of salty water measured in this way is actually in the range of 19 to 22 degrees, the actually completed miso is inevitably salty.

In the case of brine use, the salinity of the Seoul area is usually around 19 ~ 20 degrees, the salinity of the Kyunggi area is about 19 ~ 21 degrees, and the salinity of the southern part is about 20 ~ 22 degrees.

In particular, the use of saltwater in the southern region will actually result in the use of high salt water.

Thus, the reason for using high salt water in soybean paste production is that the lower the salinity is, the more environment that Meju can provide for parasitism of insects.

Therefore, for the purpose of fundamentally shielding the parasitic environment of such worms, doenjang is manufactured using high salt water.

On the other hand, techniques related to the manufacturing of miso are disclosed in Japanese Patent Application Laid-Open No. 10-2005-0049603 (Published May 2005, 27.27), Registration No. 10-0928838 (Registration Date 2009.11.20), Registration No. 10-0869407 (Registration Date Nov. 12, 2008), Patent Publication 10-2014-0022273 (Publication Date 2014.02.24), Registration No. 10-1317944 (Registration Date 2013.10.07), Registration No. 10-1321377 17), and 10-1181965 (registered on September 5, 2012).

Open Patent No. 10-2005-0049603 (Published May 27, 2005) Registration No. 10-0928838 (Registration date 2009.11.20) Registration No. 10-0869407 (registered Nov. 12, 2008) Published Japanese Patent Application No. 10-2014-0022273 (Publication date 2014.02.24) Registration No. 10-1317944 (Registered on October 10, 2013) Registration No. 10-1321377 (Registered on October 17, 2013) Registration No. 10-1181965 (registered on September 5, 2012)

It is an object of the present invention to overcome the above-described problems in providing low salt miso and soy sauce in the production of doenjang.

It is also an object of the present invention to prevent the parasitic environment of worms which may be caused in the process of manufacturing miso.

In order to achieve the above-mentioned object, the present invention provides a method for preparing a natural jelly-containing jar, comprising the steps of: preparing a jar containing natural glaze, Meju, low salt water and high salt water; a second step of filling the jar with meju; A fourth step of filling the jar with meju and low salt water for a predetermined period of time; a fifth step of filling the jar filled with meju and low salt water with high salt water; A sixth step in which the jar is filled with meju, low salt water and high salt water, and a predetermined period of time is elapsed; a seventh step in which the meju and soy sauce in the jar are sliced; and an eighth step in which the separated meju is aged Which is an example of the production method of low salt type traditional miso.

The Meju, the low salt water and the high salt water are mixed at a volume ratio of 1: 1: 1 when filled in a jar, which is an example of a method for producing low salt traditional miso.

The fourth step is an example of a method for producing a low-salt traditional miso sauce having an aged period of 6 to 8 days for meju and low salt water filled in a jar.

The sixth step is an example of the production method of low-salt traditional miso, which has a date of 28 days for charcoal, jujube and dried red pepper together with meju, low salt water and high salt water filled in the pot.

One example of this method is the method of manufacturing low-salt traditional doenjang in which high salt is added immediately after a week in a jar filled with meju and low salt.

In the seventh step, the powdery powder or the hot juice of chonggukjang and red pepper seed is selectively added or mixed, and the hot juice is a liquid phase obtained by mixing crustaceans or fruits with water, and the crustaceans include shrimp And the fruit is selected from apple, pineapple or orange, or harebong or grapefruit or mandarin.

On the other hand, the low salt miso produced by the above steps has another feature.

INDUSTRIAL APPLICABILITY As described above, the present invention provides a low-salt miso and soy sauce, thereby providing benefits to human health and providing a savory taste.

In addition, the present invention can provide a variety of flavored soybean paste according to the taste preference of the general public.

In addition, the present invention can prevent the occurrence of insects and surface drying which may be caused in the process of producing low-salt doenjang, so that a low-salt doenjang with no defect can be produced.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram sequentially illustrating a method of manufacturing a low-salt traditional miso according to the present invention; FIG.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the limits of scope of the invention, , And should be interpreted based on technical ideas throughout the specification of the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIG. 1, the low-salt traditional miso manufacturing method according to the present invention produces a low-salt traditional miso through steps from a first step (S10) to an eighth step (S80).

As shown in FIG. 1, the first step S10 is a step of preparing a jar and a salt water having a salt concentration of 1 to 5 degrees and a saline solution having a salt concentration of 19 to 21 degrees and a second step S20, .

The third step (S30) is a process of filling the brine filled with the meju with the salt water of 1 to 5 degrees salt, and the fourth step (S40) is a process of filling the brine with the meju and salt water of 1 to 5 degrees salt It is the process of elapsing during the period.

The fifth step (S50) is a process of filling brine having a salt concentration of 19 to 21 degrees in addition to the salt of meju and salt of 1 to 5 degrees salt in the jar which is left for a predetermined period. In the sixth step (S60) Filled meju, salt water of 1 to 5 degrees salt salinity, and salt water of 19 to 21 degrees salt salinity, for a predetermined period of time.

The seventh step S70 is a process for separating the meju and soy sauce in the jar, and the eighth step S80 is a process for ripening the separated meju by cutting.

In the first step (S10), when preparing a jar, a traditional jar is provided. Since the jar contains natural glaze, it is possible to breathe the jar so that the flavor of a deep flavor Because it helps to pay. In addition, meju prepares for domestic use.

In the second step (S20), the meju is filled in the jar. In the third step (S30), only the height of the meju filled in the jar is filled when the low salt water of 1 to 5 degrees salinity is filled. That is, 100 parts of meju contained in the jar is filled with 100 parts of low-salt water having a salinity of 1 to 5 degrees.

In the fourth step (S40), a predetermined period is elapsed with respect to the low salt water having a salinity of 1 to 5 degrees and meju filled in the pot, and the predetermined date is set to 6 to 8 days.

Meju with 1 to 5 degrees of low salt water hinders the absorption of high salt water of 19 to 21 degrees, which will be described later. The low salt water of 1 to 5 degrees covers the meju and protects it.

That is, since Meju has a low salinity of 1 to 5 degrees Celsius, even when high salt water having a salinity of 19 to 21 is added, the low salt layer having a salinity of 1 to 5 degrees has a protective film function.

In the fifth step (S50), high salt water having a salinity of 19 to 21 degrees is filled. In this case, the high salt water is filled with 100 parts of skin for 100 parts of low salt water having a salinity of 1 to 5.

At this time, the pot is filled with high salt water, and charcoal, jujube, and dried red pepper are further added. Charcoal or jujube absorbs the impurities contained in meju and salt water, and the red pepper is injected for the purpose of sterilizing the harmful bacteria contained in meju and salt water, eventually improving the quality of meju.

In the sixth step (S60), the predetermined period is set to 28 days for meju filled with pots, brine having 1 to 5 degrees of salinity and brine having 19 to 21 degrees of salinity.

In step 7 (70), Meju and soy sauce are added. In this process, Chungkukjang powder or red pepper seed powder is added as powdered powder. That is, the powdery powder enhances the flavor of meju. In the eighth step S80, the separated meju is put into a traditional pot and aged for at least two to three years to obtain low salt miso.

The method for preparing low-salt traditional miso according to the present invention will be described in more detail with reference to Examples.

Prepare jars and domestic meju, low salt water and high salt water, respectively. The jars are set at a capacity of 100 liters, and the jars are filled with meju, wherein the meju is filled with 50 liters, which is 1/2 volume of the capacity of 100 liters of the jars.

The meju-filled jar is filled with low-salt water, which is filled with 50 liters of jar the same as meju's skin. Here, the salinity of the low salt water is 1 to 5 degrees salt water.

The jars filled with meju and low salt are kept for a certain period, and the fixed period of time is 6 to 8 days.

Table 1 shows the results of the experiment. In the experiment, the experimental group and the control group, which were compared with the present invention, were tested.

In the experimental group and the control group, the same conditions were used for the low salt water and the meju for domestic use. As the different conditions, the elapsed time was set to 1 week in the test group, and the 5 days in the control group A And was applied on the 9th day exceeding one week.

division Experimental group (1 week) Control group A (5 days) Control group B (9 days) Drying phenomenon radish U radish Worm radish radish U

As shown in Table 1, no surface drying phenomenon or worm formation occurred in the meju when the lapse of one week was observed, and in the control group A, In the control group B, the drying time of the surface was not observed but the surface drying phenomenon did not occur but the worm occurred.

In other words, the reason for the lapse of one week is that the sufficient absorption of the low salt water permeated in meju is prevented and at the same time, the occurrence of insect is prevented. In the case of the passage of 5 days, sufficient absorption of low salt water , Resulting in a part of the surface of the meju becoming dry, and in the case of the 9 day elapsed period, it causes the insect caused by the expiration due to the low salinity absorbed in the meju.

After one week, high salt water is poured into the jar filled with meju and low salt water, and the high salt water is filled with the same amount of 50 liters in comparison with the low salt water of the low salt water. Here, the salinity of high salinity water is in the range of 19 to 21 degrees salinity.

In this case, the charcoal, the jujube, and the dried red pepper are added together with the high salinity water in comparison with the low-salinity sub-skin, respectively. These charcoal, jujube and dried red pepper prevent the high- And the impurities contained in the high salt water or the harmful bacteria are absorbed to improve the quality of meju.

The jars filled with meju, low salt water and high salt water are kept for a certain period. The fixed period of time is set at 28 days.

Table 2 shows the results of the experiment. In the experiment, the experimental group corresponding to the present invention and the control group corresponding to the present invention were tested.

In the experimental group and the control group, charcoal, jujube, and dried red pepper were added to the experimental group in which the elapsed time was set to 28 days. In the control group A, the elapsed time was set to 28 And the above charcoal, jujube, and dried red pepper were not added. In the control group B, 28 days were passed, and the above-mentioned charcoal, jujube, and dried red pepper were not added.

That is, unlike the control group, the test group of the present invention is characterized by the combination of charcoal, jujube, and dried red pepper with the date of 28 days.

In Table 2 below, sensory evaluation was performed on the odor and salty taste of meju, and the participant of the sensory test was composed of 20 students composed of the students of cooking, students and food experts and conducted three times to evaluate the degree of the smell of meju and the degree of salty taste The results are summarized as follows.

division Experimental group (28 days) Control group A (27 days) Control group B (29 days) Drying phenomenon radish radish radish Worm radish radish U Meju smell 3.35 2.26 2.21 Salty taste 3.42 7.56 7.68

As shown in Table 2, in the experimental group in which charcoal, jujube, and dried red pepper were adhered to 28 days, the surface drying phenomenon and worm occurrence phenomenon that could occur in Meju still did not occur, And the salty taste was relatively low compared to the control group.

On the other hand, in the control group A, which did not add charcoal, jujube and dried red pepper to the 27th day, the occurrence of insect and surface drying phenomenon that occurred in Meju was not occurred, but the smell of Meju was relatively clear And the salty taste was relatively high compared to the experimental group.

In the control group B, which did not add charcoal, jujube, and dried red pepper, the dryness of the surface did not occur, but the occurrence of the worm was still found, and the smell of Meju was relatively clearly compared with the experimental group And the salty taste was relatively high compared to the experimental group.

In other words, the reason for adding 28 days' past days and charcoal, jujube, and dried red pepper is to enhance the flavor of meju while helping to prevent the high cholesterol of meju, and the addition of no charcoal, jujube, Not only can not prevent chlorination, but also can not improve the flavor unique to meju.

On the other hand, the addition of no added charcoal, jujube, and dried red pepper on the 27th day can not prevent the high chlorosis of meju, and the flavor unique to meju can not be improved, and the occurrence of insect is still found.

That is, as a matter to be considered in connection with Table 1 and Table 2, the control group B in Table 1 was 28 days after pouring low-salt water into meju and keeping the date of 9 days .

In other words, on the 9th day, worms already appeared, and in order to prevent the occurrence of such worms, the worms were poured to the high salt water, but the 29 days passed.

This is because the worms are parasitic in meju, and the low salt water absorbed in meju still functions as a membrane to block the absorption of high salt water.

Therefore, the low-salt miso of the present invention is a food which is good in health function as it can reduce salt intake which is a cause of major adult diseases of Koreans, and the salty taste is decreased and the flavor unique to meju is increased with aging for a long time Able to know.

After 28 days, separating meju from the jar into the jar is carried out, and the separated meju is added with the mixture of the chungkukjang powder and the red pepper seed to obtain the low salt miso by aging for at least 2 to 3 years.

The chungkukjang powder and the red pepper seed powder are added in the course of the addition but may be added even in the course of putting the high salt water after one week. In other words, it can be introduced firstly in the high salt water input process for the flavor of meju, and then it can be input secondarily in the subsequent process. The above-mentioned Chungkukjang flour is dried powder after boiling the soybeans at a temperature of 40 degrees Celsius for 3 days.

The results of the sensory evaluation as shown in Table 3 were obtained by dividing the low-salt miso obtained by aging into the test group cooked with the miso stew and the control group prepared with the conventional miso soup with the miso stew.

The sensory test of Table 3 below was conducted by a five-point scale consisting of ten students, including a cookery student, a student, and a food professional appraiser.

Inspection type product Overall
Likelihood Sweetness Beauty flavor aftertaste Salty taste Exterior color Soybean Paste Stew Experimental group 4.2 4.5 4.6 3.3 4.4 4.6 Control group 3.5 3.4 3.1 4.8 3.2 3.3

Table 3 shows the results of the sensory test for the experimental group (salt-reduced soybean paste) and the control group (conventional soybean paste with reduced salinity). As a result, the salt-reduced soybean paste prepared by adding the powder of the present invention to the soybean paste Preference and preference. Specifically, the results were high in the items of sweetness and aesthetics, and exceptionally salty taste was low, indicating that the sensory qualities of the salt - reduced soybean paste were better than those of the conventional soybean paste.

On the other hand, it is possible to obtain the conventional low-salt miso through ripening as described above. However, depending on the taste of the consumer, the low salt miso may be aged by addition of the low salt miso obtained in the course of the addition.

That is, after the low-salt miso obtained in the course of the fermentation is put back into the traditional pot, the additional liquid is added. At this time, crushed corn or fruit can be mixed with water to add boiled juice.

The hot juice may be any one of crustaceans selected from crustaceans corresponding to crustaceans, mixed with water, boiled juice, fruit corresponding to fruits, apple or pineapple or orange, May be selected and mixed with water to be boiled juice.

It is then added to the low salt miso obtained in the process of adding the hot juice and then aged to provide low salt miso which gives sweetness and savory taste according to the preference of consumers.

As described above, according to the present invention, since charcoal, jujube, and dried red pepper are put into the bowl together with the low salt water and meju low salt water, and the chrysanthemum powder and the red pepper seed powder are added in the course of the mixing, It is possible to provide a low salt miso, which can inhibit the induction of adult diseases and prevent the expression of insects, among other things.

Claims (7)

A first step of preparing jars containing natural glaze, meju, low salt water and high salt water;
A second step of filling meju with the jar;
A third step of filling the jar filled with meju with low salt water;
A fourth step in which the jars are filled with meju and low salt water and a certain period of time elapses;
A fifth step of filling the jar filled with meju and low salt water with high salt water;
A sixth step in which the jars are filled with meju, low salt water, and high salt water and a predetermined period of time elapses;
A seventh step of separating meju and soy sauce from the jar;
An eighth step of aging the separated meju;
≪ / RTI > wherein the method comprises the steps of: The method according to claim 1,
Wherein the meju, low salt water, and high salt water are mixed at a volume ratio of 1: 1: 1 when filled in a jar. The method as claimed in claim 1,
Wherein the time is 6 to 8 days for meju and low salt water filled in the jar. The method as claimed in claim 1,
A method of manufacturing a low-salt traditional miso, characterized in that the date is 28 days for charcoal, jujube and dried red pepper, together with meju, low salt water and high salt water filled in the pot. The method of claim 3,
Wherein the high salt is added immediately after 1 week to the jar filled with meju and low salt. The method as claimed in claim 1,
A powdery powder of chungkukjang and red pepper seeds or a juice of a hot water or a mixture thereof and the juice is a liquid phase obtained by mixing crustaceans or fruits with water,
Wherein the crustacean is selected from the group consisting of shrimp or crab, and the fruit is selected from the group consisting of apple, pineapple or orange, or hara bong, grapefruit or mandarin. A low salt miso prepared by any one of claims 1 to 6.

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