KR20160017846A - Soybean paste soup manufacturing method - Google Patents

Abstract

The present invention relates to a manufacturing method of soybean paste soup containing herring. The manufacturing method of soybean paste soup according to the present invention comprises the steps of: (a) putting kelp into a container filled with cold water and infusing the same; (b) removing the kelp from the container; (c) putting green onion, onion, and radish in the container and heating the same; (d) putting dried herring and heating the same; (e) removing by-products; (f) turning off gas after removing contents from the container; (g) stirring while heating after putting soy source paste in the container; (h) putting clam meat and red pepper powder in the container and producing soybean paste soup; (i) producing the soybean paste soup concentrate; (j) storing after cooling the concentrated soybean paste soup.

Description

[0002] Soybean paste soup manufacturing method [

More particularly, the present invention relates to a method for preparing soybean soup, in which soybean paste is added to a soybean paste to give a mellow flavor, .

In Korean Patent Registration No. 10-0482527 (white fish and sea bream with horseradish), one or more kinds of fish are selected from the white fishes such as dykes, horseshoe crab, nogari and road mushroom, and the fishes such as mackerel, And then put the milk, vinegar, and seeds in it to remove the fishy. Then, put the pretreated fish into the pot, add the ginger, seed, miso, and red pepper paste together and boil for about 1 hour. The fish soup is made by adding the radish, bean sprouts, mushrooms, leek, cucumbers, buttercups and mushrooms to the remaining soup and boiling them. Then, add ginger, garlic, chard, leaves, pepper, , And putting the fish meat into which they are put and boiling them together.

In addition, in Korean Patent Registration No. 10-0302321 (pasty paste miso soup composition and its production method), the mixture ratio of conventional soybean paste and modified soybean paste is 1: 2, 45.3 to 67.0% (1) to 10.5% by weight of beef flavor base, 0.98 to 3% by weight of beef tongue, 0.9 to 1.5% by weight of wax, 0.1% by weight of xanthan gum, 0.9 to 1.5% by weight of sodium glutamate (MSG), 0.2 to 0.5% 5.7 to 5.7% by weight of red pepper powder, 0.5 to 4.5% by weight of rice powder, 6.2 to 6.45% by weight of onion, 5 to 8.02% by weight of green pepper, 5.21 to 7% by weight of garlic and 2 to 3% And a method for producing the composition.

As described above, it can be seen that the conventional techniques use miso to make nutritious broth.

First, to mention briefly about miso, miso is made from soy sauce made from soy sauce, which is made from leftover soup after putting soy sauce into a soy sauce. It is a very important fermented food in the diet of Koreans. Doenjang has long been loved as a main protein source for our traditional diet, which is lacking in protein, mainly in rice and vegetables.

Our mothers have made miso in conventional ways. We put Meju in salt water and after 40 ~ 60 days when we mature, we recover Meju and make soup into soy sauce. The remaining soup is put into another jar and salt is sprinkled to make miso. Depending on the ingredients, the fermentation time, and the fermentation method, the kinds of miso are varied.

In recent years, the improved soybean paste we eat has been cultivated by inoculation of rice or barley with yeast or mold, followed by boiled soy beans, salt, and aged.

In some cases, water is added to the soybean paste prepared as described above, and the anchovy with the head and intestines removed is added to the soybean paste.

However, the flavor of this broth is still not quite clear, and there is a burden to eat for children and foreigners with weak taste. Therefore, there is a great demand for producing a broth having a mild and tasty flavor.

In addition, there is a need to provide nutritive broth that can be naturally preserved by adding herbal medicines.

Korean Patent Registration No. 10-0482527, Hapjangguk (using a white fish and a spiny fish) (April 01, 2005) Korean Patent Registration No. 10-0302321, paste-on-soybean paste soup composition and its preparation method (July 2, 2001)

It is an object of the present invention to provide a method for manufacturing a new miso soup which can be enjoyed by children and foreigners and which can produce a mild and smooth taste without squeezing.

Another purpose is to provide a method for preparing miso soup that can be eaten by digging for marbled beef, marinated beef, and the like.

To achieve the above object, the present invention provides a method for preparing soybean paste wastewater, comprising: (a) adding 0.1 to 2 parts by weight of kelp to a container filled with 100 parts by weight of water, followed by distilling kelp at 100-200 ° C for 10-14 hours; (b) removing the kelp from the container to leave a tangle of kelp; (c) adding 2 to 4 parts by weight, 2 to 4 parts by weight, and 4 to 6 parts by weight of onion to the container, and heating the mixture at a temperature of 100 to 200 ° C for 1 to 5 hours to complete a sea tangle soup ; (d) adding 0.5 to 2 parts by weight of the dried herring to the weight of the water at a boiling temperature of 100 to 200 DEG C for 15 to 30 minutes when the kelp soup of the container starts boiling at 100 DEG C or more; (e) removing byproducts floating on the vessel; (f) extracting and turning off the herring, onion, onion, radish in the container; (g) adding 25 to 28 parts by weight of miso relative to the weight of water to the container, stirring the miso for 20 to 40 minutes while heating to 100 to 200 캜, and thickening the miso; (h) adding 0.5 to 2 parts by weight of the egg yolk to the weight of the water in the vessel, adding 0.2 to 0.4 part by weight of red pepper powder, boiling at 100 to 200 ° C for 20 minutes to 2 hours, (i) a step of concentrating soybean soup to make a concentrate by heating at 100 to 200 DEG C for 1 to 4 hours so that the soybean soup in the container becomes a deep concentration; (j) storing the concentrated miso soup after cooling it.

According to the present invention, the broth produced by the method of producing miso soup water is provided so that it can eat marbled beef, marbled beef, and flesh at the end of a bean curd, so that the softness of the meat and the miso of the miso can be enjoyed at the same time.

According to the present invention, the broth produced by the method of producing the soju beef soup according to the present invention is a combination of broth containing the herring in the native bean paste and the vegetable including the vegetable, and is a popular miso soup which can be easily enjoyed by both adults and children, This has the advantage that it can be provided as a dent.

According to the present invention, the broth produced by the method of producing the soybean paste soup according to the present invention can be boiled while being put on the fire, it can be poured into the container without squeezing, It is possible to provide a food suitable for the taste of the food.

FIG. 1 is a view illustrating a method of manufacturing a fermented bean sprout with herring according to an embodiment of the present invention.
FIG. 2 is a flowchart illustrating a method of manufacturing a miso soup with herring according to an embodiment of the present invention.
FIG. 3 is a flowchart illustrating a method of containing miso soup with herring added in a container according to an embodiment of the present invention.

Hereinafter, a method for producing malt bean sprouts with herring as proposed in the present invention will be described with reference to the drawings.

[Preparation of seawater preparation (100)]

Firstly, in order to provide the soybean paste soup with the sweet and soft herring proposed in the present invention, the following materials need to be prepared in advance.

FIG. 1 is a view illustrating a method of manufacturing a fermented bean sprout with herring according to an embodiment of the present invention.

As shown in Fig. 1, various materials to be added to the miso soup with herring added are prepared in advance. Ingredients include kelp, herring, miso, radish, onion, green onion, red pepper, red pepper powder, herb medicine.

Kelp, herring and miso are briefly described as follows.

The kelp uses the kelp kelp, which is regarded as the best cultivated land because of the turbulence of the coast and the wave currents crossing, abundant nutrients, aquatic water and lots of sunshine.

The kelp kelp produced in Kiyang is narrow, thick, soft and odorless. In particular, culinary experts pick dried kelp, harvested in June and July, as the best seaweed kelp.

Although kelp is recommended to use kelp kelp for the best seaweed, it is irrelevant to using regular kelp.

Unlike regular anchovy, herring is made from dried fish. It contains high-quality protein that helps digestion by the backyard fish, and it is rich in nutrients. In addition, it has less salty taste, and the soup flavor is salty and rich.

Doenjang has two kinds of miso containing miso flavor and relatively soybean paste.

Doenjang is good enough to detoxify and digest well enough to be called as morning's antidote, it helps appetite, helps bowel function, and is good for removing cramps. In addition, due to the excellent effect of anti-cancer and doenjang, it is unique Korean food that both men and women can enjoy.

Herbal medicine uses ginseng, hwanggi, licorice, etc.

Ginseng is widely used as a medicinal product for the treatment of tongue, heart, rectal, and sedative, and is used as a medicine for depression of metabolic function caused by weakness of gastrointestinal function. Stopping feeling), dyspepsia, vomiting, chest pain (chest pain), diarrhea (loose diarrhea), and appetite are also applied.

Hwanggi is an elongated roots and has a yellowish, chewy, chrysanthemum-like color. It has a sweet and sweet taste. If you chew hwanggi, the fiber is left as it is, and all of these are warm and temperate.

Licorice smells unusual and tastes sweet. It harmonizes the toxicity of all medicines so that the medicinal effect can be seen well. It regulates the heat and the fraud of the book, the communication of all blood vessels, and strengthen the muscles and bones. Pharmacological action is effective in detoxification, hepatitis, urticaria, dermatitis, eczema. Jinhae, geomung, muscle relaxation, diuretic, anti-inflammatory action and suppress peptic ulcer.

As above, when the preparation of ingredients such as kelp, herring, miso, radish, onion, green onions, red pepper, red pepper powder and herb medicine is completed, miso soup made with herring is made.

[How to make miso soup with herring (200)]

The method of producing the soybean paste soup with the herring as proposed in the present invention is as follows.

FIG. 2 is a flowchart illustrating a method of manufacturing a miso soup with herring according to an embodiment of the present invention.

Although the present invention has been described using specific numerical values or names in order to facilitate understanding of technical ideas, the present invention should not be limited to numerical values or names.

First, the medicinal herb including at least one of ginseng, hwanggi, and licorice is washed and prepared, and 0.5 to 4 parts by weight of the herbal medicine prepared as described above is added to 100 parts by weight of water, and the mixture is heated at 100 to 200 DEG C for 4 to 5 hours to prepare do.

This is intended to reduce the sour taste unique to doenjang by adding to the miso soup of the present invention described later, and to contain the herbal ingredients of the herbal medicine and the inherent odor of the herbal medicine.

As shown in FIG. 2, 0.1 to 2 parts by weight of kelp is added to a container filled with 100 parts by weight of cold water, and the mixture is stirred at 100 to 200 DEG C for 10 to 14 hours. More specifically, a container filled with 100 liters of water (L) is immersed in four 10 cm × 10 cm seaweeds at 100 to 200 ° C. for 10 to 14 hours.

Next, we have to remove the kelp which is contained in the container and to leave the tannin water which we worried about.

Next, the container is filled with 2 to 4 parts by weight of fresh water, 2 to 4 parts by weight of onion, and 4 to 6 parts by weight of water, and the mixture is heated at a temperature of 100 to 200 ° C. to complete the tallow.

Next, when the kelp soup of the container starts boiling at 100 ° C or more, 0.5-2 parts by weight of dried herring is added to the weight of water and boiling at 100-200 ° C for 15-30 minutes.

At this time, since the anchovy is used in the past, it has been troublesome and time consuming to remove the internal organs. However, in the present invention, since the herring with less fishy smell is used than the anchovy, there is no need to separately remove the viscera, so that the cooking time can be shortened and a deep taste can be obtained.

Next, there is a step of removing the byproduct floating on the vessel. In the step of boiling the herring, the floating by-products are removed from the last 10 minutes during the boiling.

Next, it has a step of extracting the herring, green onion, onion, radish, etc. in the container and turning off the fire.

Next, 25 to 28 parts by weight of miso are added to the container in terms of the weight of water, and the mixture is stirred with a spatula member while heating to 100 to 200 ° C to thicken the miso. There are two kinds of miso into which miso contains miso flavor and relatively soybean miso. The two kinds of added doenjangs can be applied to the container in a weight ratio of 5: 4.

The added doenjang is stirred with a spatula member every so often. If the concentration is very thick and does not stir well, it will be burnt soon. The process of stirring the contents of the container by the absence of a spatula is an important factor in producing a mild and mild flavor without any conventionally. It is better to use a spatula member for 20 to 40 minutes. It is better to use a wooden spatula as a spatula member.

Next, when the broth in the container boils, 0.5-2 parts by weight of crude eggplant is added to the weight of water (100 ° C), 0.2-0.4 parts by weight of thick red pepper powder is added, and the mixture is colored and boiled at 100-200 ° C for 20 minutes to 2 hours to produce miso broth Step. At this time, when boiled for a long time, the taste of miso is not good, and it is important to boil it in a short time so that it does not burn.

Next, the soybean soup concentrate in the container is heated at 100 to 200 DEG C for 1 to 4 hours so as to obtain a concentrated concentration of the soybean paste. The reason for making the concentrated miso soup is that it is easy to store and does not easily change, and it produces miso soup with concentrated concentrate.

Particularly, the artificial seasoning is not included in the above step except for the use of miso sold in the market, so that it is possible to recover the pure taste of pure kelp, vegetables, herring and the like.

Now, when the concentrated miso soup water is cooled, the miso soup with herring is stored. The miso soup in which the stored herring is added is placed in a predetermined container, cooled, and kept frozen to maintain the taste.

The miso soup, which has been stored at the stage of storing the miso soup, needs to be diluted with water to make it better for the general public. At this time, mixing the stored soybean broth with water at a ratio of about 5: 1 by weight.

That is, the soybean paste has a soybean paste water finishing step of diluting 18 to 22 parts by weight of water with 100 parts by weight of soybean paste water containing stored herring.

The miso soup with diluted herring is stored in a container and provided to the general public.

Furthermore, in order to increase the nutritive value of the miso soup with diluted herring and to add the intrinsic odor of the herbal herb, 1 to 5 parts by weight of oriental herb prepared in 100 parts by weight of the diluted miso soup is added, Can be served to the general public.

Finally, there is a method of tasting miso soup with herring added to the container together with accompanying materials and famous ingredients.

[How to put miso soup with herring in a container (300)]

FIG. 3 is a flowchart illustrating a method of containing miso soup with herring added in a container according to an embodiment of the present invention.

As shown in Fig. 3, auxiliary materials such as amber, onion, blue and red pepper, and sliced tofu are prepared in advance.

To enhance the appearance and color of the food and to add flavor to the food, prepare more famous ingredients such as top mushrooms that are about the same length as the green onions of about 5cm long.

Pour the miso soup with the herring prepared in the above process into the container and add the accompanying ingredients.

Place the famous ingredients in the miso soup with herring, which contains the marine ingredients, and prepare it at a temperature lower than normal temperature (15 ~ 25 ℃) and provide it to the customer.

As mentioned above, miso soup with herring mixed with miscellaneous ingredients and famous ingredients is good because it looks and looks good, and it is finished with miso soup with sweet and soft herring.

The soybean soup with the finished herring has the advantage of adding flavor as follows.

Marinated beef cattle, marinated beef cattle, beef cattle meat, and the like, so that the broth produced in the method of producing the soybean paste soup having the herring according to the embodiment of the present invention can simultaneously taste the softness of the meat and the soybean paste of the soybean paste .

According to one embodiment of the present invention, the broth prepared in the method of manufacturing the soybean paste soup according to the present invention is a combination of broth with a herring in the native soybean paste and vegetable, It has the advantage that it can be offered as a popular miso soup with good digestion.

According to one embodiment of the present invention, the broth prepared in the method of preparing the soybean paste soup according to the present invention can be boiled while being put on the fire and poured into the container without squeezing even if it is eaten. And can be provided as food suitable for various customers' tastes.

Experimental Example  1: Sensory experiment

According to one embodiment of the present invention, the sensory test was performed on the soybean paste worm produced in the method of producing the soybean paste worm having the herring.

The control group was a conventional ordinary anchovy broth.

The sensory evaluation was divided into taste, flavor, and preference, and was evaluated using the 9 point rating method.

A total of 10 men and women in their teens to forties were selected considering age and gender.

[Sensory Test Results]

division flavor incense Likelihood Synthesis Example Miso soup 8.8 8.1 8.2 8.37 Anchovy broth 7.2 7.6 6.6 7.13

* Sensory test value (9: very good, 0: very bad)

According to the results shown in Table 1, the soybean soup prepared by the method of preparing soybean soup with herring according to an embodiment of the present invention was evaluated to have better taste and flavor than the conventional anchovy soup, and thus had better palatability.

Although the present invention has been described with respect to the embodiment of the method for producing the soybean paste soup with herring, the present invention is not limited to the composition of the present invention, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

100: Seawater preparation
200: How to make soybean soup
300: How to put miso broth in a container

Claims (3)

(a) adding 0.1 to 2 parts by weight of kelp to a container filled with 100 parts by weight of water, and stirring the kelp at 100 to 200 DEG C for 10 to 14 hours;
(b) removing the kelp from the container to leave a tangle of kelp;
(c) adding 2 to 4 parts by weight, 2 to 4 parts by weight, and 4 to 6 parts by weight of onion to the container, and heating the mixture at a temperature of 100 to 200 ° C for 1 to 5 hours to complete a sea tangle soup ;
(d) adding 0.5 to 2 parts by weight of the dried herring to the weight of the water at a boiling temperature of 100 to 200 DEG C for 15 to 30 minutes when the kelp soup of the container starts boiling at 100 DEG C or more;
(e) removing byproducts floating on the vessel;
(f) extracting and turning off the herring, onion, onion, radish in the container;
(g) adding 25 to 28 parts by weight of miso relative to the weight of water to the container, stirring the miso for 20 to 40 minutes while heating to 100 to 200 캜, and thickening the miso;
(h) adding 0.5 to 2 parts by weight of the egg yolk to the weight of the water in the vessel, adding 0.2 to 0.4 part by weight of red pepper powder, boiling at 100 to 200 ° C for 20 minutes to 2 hours,
(i) a step of concentrating soybean soup to make a concentrate by heating at 100 to 200 DEG C for 1 to 4 hours so that the soybean soup in the container becomes a deep concentration;
(j) cooling the concentrated soybean paste wastewater; and storing the soybean paste wastewater. The method according to claim 1,
(k) further comprising the step of pouring 18 to 22 parts by weight of water into 100 parts by weight of the soybean paste water stored in the step (j) to dilute the soybean paste water. 3. The method of claim 2,
(m) An herbal medicine containing at least one of ginseng, yanggi, licorice, and the like is washed and washed with water, and 0.5 to 4 parts by weight of the herbal medicine prepared as described above is added to 100 parts by weight of water and heated at 100 to 200 DEG C for 1 to 5 hours step;
(n) a second stage of soybean paste soup to be completed by adding 1 to 5 parts by weight of oriental herb prepared in step (m) to 100 parts by weight of the soybean paste soup finished in step (k) A method for manufacturing soybean paste soup.

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