KR20160130536A - Manufacturing method of toenjang and soy source included rice bran - Google Patents
Manufacturing method of toenjang and soy source included rice bran Download PDFInfo
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- A23L11/20—
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
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Abstract
Description
본 발명은 미강이 포함된 고추장제조방법에 관한 것으로, 더욱 상세하게는 메주를 제조할 때 퀴노아를 포함하고, 고추장을 제조할 때에 죽형태의 미강을 포함하여 재래식 고추장보다 더 많은 영양성분과 풍부한 영양을 갖춘 미강이 포함된 고추장제조방법에 관한 것이다.More particularly, the present invention relates to a process for producing a koji paste containing a rice bran, and more particularly, to a process for producing a koji paste, which comprises quinoa when preparing meju, The present invention relates to a method of manufacturing a kochujang containing a nutritious rice bran.
고추장은 대한민국의 음식 문화에 없어서는 안 될 고유의 장류 중의 하나로서 메주와 고추가루를 주재료로 하고, 기타의 재료를 혼합한 후 숙성시켜 만든 것인데 최근 들어 현대의 변화되는 음식 문화에 맞도록 다양한 종류의 고추장이 개발되어 변화를 꾀하고 있으며 외국에도 널리 알려지고 있다.Kochujang is one of the indigenous soy sauces that is indispensable to the food culture of the Republic of Korea. It is made with meju and chili powder as main ingredients and then mixed with other ingredients and aged. Recently, various kinds of kochujang Kochujang has been developed and is making a difference, and it is widely known in foreign countries.
일반적으로 된장은 삶은 콩에 미생물이 자연 접종되어 만들어진 메주를 이용한 한국의 대표적인 반고체상 대두발효식품이다. 또한, 간장은 잘 뜬 메주를 소금물에 넣고 한 달 가까이 숙성시켜 소금물에 장맛이 배어나오도록 한 것이다.In general, soybean paste is a representative semi-solid soybean fermented food in Korea using meju prepared by natural inoculation of microorganisms in boiled soybeans. In addition, the soy sauce is made of well-dried meju in salt water and matured for about a month, so that the brine comes into the salt water.
상기 된장은 원료 대두가 포함하고 있는 단백질, 탄수화물, 지방 등의 영양소가 골고루 갖추어진 우수한 조미식품으로 육류의 섭취량이 많지 않은 한국의 중요한 단백질 공급원으로 식생활에 없어서는 안 되는 식품으로 자리 잡고 있다.The soybean paste is an excellent seasoning food with well-balanced nutrients such as protein, carbohydrate and fat, which is contained in raw soybeans. It is an important protein source in Korea where meat intake is not so high.
상기 고추장을 제조하기 위해서는 메주의 된장과 간장의 재료가 되는 메주를 잘 만드는 것이 우선되는데, 이는 메주가 발효되면서 고추장의 맛과 영양을 보다 좋게 하기 때문이다.In order to prepare the koji paste, it is preferred to make meju, which is the material of the soybean paste and soy sauce of meju, because fermentation of meju improves the taste and nutrition of the koji paste.
종래의 고추장 제조방법은 분쇄된 검은콩 가루, 메밀 분, 결명자 분, 율무 분, 감초 분, 갈근 분, 머위 분, 스테비아 분, 생강 분, 함 초분 및 볏짚 재 가루를 30 ~ 40분간 혼합 교반하는 혼합물 제조단계; 상기 혼합물을 찜통에 넣은 후 110 ~ 120℃의 온도에서 40 ~ 60 분간 증숙한 후 30 ~ 39℃로 냉각하는 증숙단계; 상기 증숙단계를 거친 혼합물을 볏짚가루가 뿌려진 성형 상자에 담아 성형한 후, 28 ~ 34℃의 온도 및 50 ~ 60%의 습도를 유지하는 숙성실에서 1 ~ 2일간 숙성시키는 숙성단계; 상기 숙성된 성형물을 온도 및 습도가 조절되는 숙성실에서 발효시킨 다음, 5 ~ 8℃의 저온에서 20 ~ 30일간 저장하는 메주 제조단계; 상기 저온 보관된 메주를 작은 조각으로 절단하여 망 주머니에 넣은 후, 액젓, 함초 분, 천일염이 혼합된 정수에 함침시켜 숙성시키는 함침 메주 제조단계; 제조된 상기 메주, 함침메주와 고춧가루, 함초분 및 액젓을 혼합 교반하여 저장고에서 숙성시키는 숙성 고추장 제조단계로 구성된다.Conventionally, a method of manufacturing a red pepper paste comprises mixing and agitating pulverized black soybean flour, buckwheat powder, buckwheat powder, lemon juice powder, licorice powder, licorice powder, horseradish powder, stevia powder, ginger powder, ham meal powder and rice straw powder for 30 to 40 minutes A mixture preparation step; Adding the mixture to a steamer, boiling the mixture at a temperature of 110 to 120 ° C for 40 to 60 minutes, and then cooling the mixture to 30 to 39 ° C; Aging in which the mixture obtained through the steaming step is molded into a molding box in which rice straw powder is sprayed, and then aged for 1 to 2 days at a temperature of 28 to 34 DEG C and a humidity of 50 to 60%; Fermenting the aged molded product in an aging chamber in which temperature and humidity are controlled, and then storing the fermented product at a low temperature of 5 to 8 ° C for 20 to 30 days; The prepared Meju is cut into small pieces and placed in a bag, followed by impregnation with a mixture of a fish sauce, a green tea powder, and a sun salt, and aging the impregnated meju; The prepared meju, impregnated meju, red pepper powder, green tea powder, and fish sauce are mixed and agitated to aged in a storage tank.
그러나, 종래의 재래식 고추장은 다음과 같은 문제점이 있었고, 시대가 변화하고 입맛의 변화로 인해서 새로운 종류의 고추장이 요구되고 있는 실정이다.However, the conventional conventional kochujang has the following problems, and a new kind of kochujang is required due to the change of the age and change of the taste.
(1) 재래식 고추장은 메주가 재래식 방식으로 제조되어 일정한 영양분 이외의 영양성분을 기대할 수 없고, 제조시간이 오래 걸린다.(1) Conventional kochujang is made in a conventional manner, and nutrients other than certain nutrients can not be expected, and it takes a long time to manufacture.
(2) 새로운 맛을 제공하는 데에는 여전히 부족하다.(2) It is still not enough to provide a new taste.
상기한 문제점을 극복하기 위해서, 본 발명은 퀴노아를 물에 불린 후 삶고 으깨어 준비하고, 콩을 물에 불린 후 삶고 으깨어 준비한 후, 으깬 콩과 퀴노아를 7:3 중량비로 섞어서 틀에 부어 메주재료를 준비하는 메주제조단계와;In order to overcome the above-mentioned problem, the present invention relates to a process for producing a quinoa which is called water and then boiled and crushed. The beans are called water and then boiled and crushed. The crushed soybean and quinoa are mixed at a weight ratio of 7: 3, A meju production step of preparing a material;
상기 메주제조단계에서 제조된 메주재료를 건조실에 30℃온도로 3~4일간 건조시키는 건조단계와;Drying the meju material produced in the meju production step at a temperature of 30 ° C for 3 to 4 days in a drying chamber;
상기 건조단계에서 건조된 메주를 포개어 적재한 후에 고초균을 주사하고 건조실에서 35℃의 온도에서 7일간 배양하는 메주완성단계와;A meju stage in which meju bran is superimposed on the dried meju in the drying step and then incubated in a drying chamber at 35 ° C for 7 days;
상기 메주완성단계에서 완성된 메주를 깨끗이 씻고 가루를 만드는 메주가루 형성단계와;Meju flour forming step of thoroughly washing meju finished in the meju finished step and making the flour;
엿기름을 면보자기에 싸고 물을 담아서 60~70℃로 가열하여 역기름물을 빼내고 냉각하는 엿기름물제조단계와; A malt production step of wrapping maltose in a wrapping cloth and storing water, heating the maltitol to 60 to 70 DEG C to remove water of reverse oil and cooling;
상기 엿기름물제조단계에서 제조된 엿기름물을 끓이고 그 양이 1/3가량 줄어들 때 조청을 넣고 30분정도 더 끓이는 준비단계와;Boiling the malt produced in the malt production step, adding the maltitol to the maltitol when the amount thereof is reduced by about 1/3, and boiling the maltitol for about 30 minutes;
미강을 끓여서 죽처럼 만든 후 메주가루 섞어서 1차재료를 형성하는 1차재료형성단계와;A primary material forming step of forming a primary material by mixing rice bran and making meju and powder;
상기 준비단계에서 준비된 재료와 1차재료를 혼합하고 고춧가루를 넣고, 소금으로 간을 한 후 숙성하는 고추장 완성단계로 구성된다.The preparation step consists of mixing the prepared material with the primary material, adding red pepper powder, and mixing with salt, and then aging the kochujang.
본 발명의 미강이 포함된 고추장제조방법에 의하면 다음과 같은 효과가 발생한다. According to the method of manufacturing a kochujang containing the rice bran of the present invention, the following effect occurs.
(1) 미강이 포함하고 있는 여러 가지 항암성분 및 미네랄 성분으로 인해서 전통적인 방법으로 제조되는 고추장보다 영양이 풍부하다. (1) Due to various anti-cancer components and minerals contained in rice bran, it is more nutritious than traditional methods.
(2) 메주를 만들 때 퀴노아가 포함되므로 퀴노아가 포함하고 있는 여러가지 영양분을 포함하고 있다.(2) When making meju, it contains quinoa, so it contains various nutrients that quinoa contains.
도 1은 본 발명의 바람직한 실시예로 형성된 미강이 포함된 고추장 제조방법을 나타낸 순서도.BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a method of manufacturing a red pepper paste containing rice bran formed as a preferred embodiment of the present invention. Fig.
본 발명은 퀴노아를 물에 불린 후 삶고 으깨어 준비하고, 콩을 물에 불린 후 삶고 으깨어 준비한 후, 으깬 콩과 퀴노아를 7:3 중량비로 섞어서 틀에 부어 메주재료를 준비하는 메주제조단계(S1)와;The present invention relates to a process for preparing meju (hereinafter, referred to as " meju ") in which quinoa is soaked in water and then boiled and prepared to prepare beans, which are then boiled in water and prepared for boiling and crushing, and then mixed with crushed soybeans and quinoa at a weight ratio of 7: S1);
상기 메주제조단계에서 제조된 메주재료를 건조실에 30℃온도로 3~4일간 건조시키는 건조단계(S2)와;Drying step (S2) of drying the meju material produced in the meju production step at a temperature of 30 ° C for 3 to 4 days in a drying chamber;
상기 건조단계에서 건조된 메주를 포개어 적재한 후에 고초균을 주사하고 건조실에서 35℃의 온도에서 7일간 배양하는 메주완성단계(S3)와;A Meju stage (S3) in which Bacillus subtilis is injected in a superposed state and dried in the drying step and cultured in a drying chamber at a temperature of 35 DEG C for 7 days;
상기 메주완성단계에서 완성된 메주를 깨끗이 씻고 가루를 만드는 메주가루 형성단계(S4)와;Meju flour forming step (S4) for thoroughly washing meju finished in the meju-finished step and making flour;
엿기름을 면보자기에 싸고 물을 담아서 60~70℃로 가열하여 역기름물을 빼내고 냉각하는 엿기름물제조단계(S5)와; A step (S5) of making a malt which is wrapped in a cotton wrapper wrapped in a wrapping cloth, water is heated to 60 to 70 DEG C to withdraw reverse oil water and cool;
상기 엿기름물제조단계에서 제조된 엿기름물을 끓이고 그 양이 1/3가량 줄어들 때 조청을 넣고 30분정도 더 끓이는 준비단계(S6)와;(S6) of boiling the malt produced in the malt production step and boiling the maltitol for about 30 minutes when the amount thereof is reduced by about 1/3;
미강을 끓여서 죽처럼 만든 후 메주가루 섞어서 1차재료를 형성하는 1차재료형성단계(S7)와;A primary material forming step (S7) of forming a primary material by mixing rice bran with boiled and made meju powder;
상기 준비단계에서 준비된 재료와 1차재료를 혼합하고, 고춧가루를 넣고 소금으로 간을 한 후 숙성하는 고추장 완성단계(S8)로 구성된다.Mixing the raw material prepared in the preparing step with the primary material, adding the red pepper powder, and stirring the mixture with salt, and completing the aging process (S8).
상기 메주제조단계(S1)에서 사용되는 퀴노아는 볼리비아, 칠레 또는 페루 등에서 주로 먹는 것이 현재는 전세계적으로 유명한 곡물인데, 풍부한 단백질과 칼슘이 특징이다. Quinoa, which is used in the step of preparing meju (S1), is a gravy which is now popular in the world, such as Bolivia, Chile or Peru. It is rich in protein and calcium.
상기 메주제조단계(S1)에서 사용되는 퀴노아는 깨끗이 씻어서 이를 물에 불린 후 삶고 이를 으깨어 진흙같이 만든다. The quinoa used in the meju production step (S1) is cleaned, soaked in water, boiled, and crushed to make it like mud.
또한, 콩 또한 동일한 방법으로 깨끗이 씻어서 이를 물에 불린 후 삶고 이를 으깨어 진흙같이 만든다. Also, beans are washed in the same way, soaked in water, boiled and crushed to make them mud.
상기 메주제조단계(S1)에서 퀴노아와 콩을 으깨지 않은 상태에서 섞은 후 절구 등으로 으깰 수 있고, 그 중량비는 7:3이 적당한데 퀴노아가 너무 많게 되면 고초균이나 황균 등이 잘 자라지 않아서 메주가 잘 뜨지 않는다.In the step of preparing meju (S1), quinoa and soybean are mixed in unbaked state, and then they can be crushed by using a mortar etc., and when the weight ratio of decoquoa is appropriate to 7: 3, Meju does not come up well.
상기 건조단계(S2)는 메주재료를 건조실에 30℃온도로 3~4일간 건조시키는 단계로, 이때에는 통풍이 잘되도록 하여 말려서 메주를 만든다.The drying step (S2) is a step of drying the meju material in a drying chamber at a temperature of 30 ° C for 3 to 4 days. At this time, the meju is made to dry with good ventilation.
상기 메주완성단계(S3)는 건조단계(S2)에서 건조된 메주를 포개어 적재하면서 고초균을 주사한다. In the Meju completion step (S3), Bacillus subtilis is injected while the dried Meju is stacked and loaded in the drying step (S2).
이렇게 고초균이 주사된 메주는 건조실에서 35℃의 온도에서 7일간 배양하게 된다. In this way, Meju, injected with Bacillus subtilis, is cultured in a drying room at a temperature of 35 ° C for 7 days.
상기 고초균은 바실러스라고도 불리는 메주균의 일종으로 황곡균 또는 황균이라고 하는 메주균으로 대체될 수 있다.The Bacillus subtilis is a kind of meju bacillus, also called bacillus, and can be replaced by a bacillus or a megacycle called a spermatozoa.
상기 엿기름물제조단계(S5)는 엿기를물을 제조하는 단계로 고춧가루의 양에 1/2 중량%가 되도록 만드는 단계이다. The malt production step (S5) is a step for making malt to be 1/2 wt% of the amount of red pepper powder.
상기 엿기름물은 고추장의 달콤한 맛을 배가시킬 수 있는데, 설탕 1/2 중량%로 대체할 수 있다.The malt water can double the sweet taste of the red pepper paste, which can be replaced with 1/2 wt% of sugar.
상기 엿기름물은 면보자기에 싼 후 당분을 녹일 수 있도록 물과 함께 60~70℃로 가열하여 만든다.The maltose is wrapped in cotton wrapper and then heated to 60 to 70 ° C with water to melt the sugar.
상기 엿기름물제조단계(S5)에서 가장 중요한 것은 엿기름물을 식히는 것으로, 상온에서 천천히 식혀서 제조한다.The most important step in the malt production step (S5) is cooling the malt water and cooling it slowly at room temperature.
상기 준비단계(S6)는 엿기름물을 다시 끊이는데, 그 양이 1/3가량 줄 때까지 수분을 제거한 상태에서 조청을 넣어 30분정도 더 끊이는 단계이다. In the preparation step (S6), the malt waste is broken again. In the preparation step (S6), the moisture is removed until the amount of the malt is reduced by about 1/3, and the maltreated rice is added for 30 minutes.
상기 조청은 꿀이나 엿을 사용하여도 무방하다 단맛의 작용을 얼마나 할 것인가를 정하면 된다.It is also possible to determine how much the sweetness will work by using the honey or the candy.
상기 조청은 고춧가루의 중량에 2.25배를 끊는 엿기름물에 넣는다. 이때 엿기름물과 조청을 골고루 섞어서 끊인다.The above seasoning is put into malt water which is 2.25 times the weight of red pepper powder. At this time, the malt and water are mixed and mixed well.
상기 1차재료형성단계(S7)는 미강과 메주가루를 섞어서 1차재료를 만드는 것으로, 미강은 깨끗이 세척한 후 물을 넣고 끊인 후 죽과 같은 상태로 만들고, 죽과같은 상태의 미강과 메주가루를 1:1 중량비로 고르게 섞어서 형성한다.The primary material forming step (S7) is to mix the rice bran and meju powder to make the primary material. After washing the rice bran cleanly, water is added to the rice bran to make the bran-like state, and rice bran and meju powder Are uniformly mixed at a weight ratio of 1: 1.
이때, 소주를 넣어서 1차재료를 준비할 수 있는데, 소주는 고춧가루의 중량에 1/800 배로 넣어서 준비한다. At this time, you can prepare the first material by adding shochu. The shochu is prepared at 1/800 times the weight of the red pepper powder.
상기 1차재료는 고춧가루의 중량에 1.25배를 준비하는 것이 적당하고, 이렇게 준비된 1차재료에 소금을 투입하면서 고추장완성단계(S8)를 진행한다.It is preferable that the primary material is 1.25 times as much as the weight of the red pepper powder, and proceeds to the completion step (S8) of the red pepper paste while adding salt to the prepared primary material.
상기 고추장완성단계(S8)는 고춧가루와 소금을 넣어서 잘 섞되, 소금은 간을 맞추면서 그 양을 조절한다. In the completion step (S8), the red pepper paste is mixed with red pepper powder and salt, and the amount of salt is adjusted while adjusting the liver.
이하, 본 발명의 바람직한 실시예로 형성된 미강이 포함된 고추장제조방법으로 고추장을 제조하는 방법을 살펴보고, 일반인을 대상으로 한 관능, 식감 테스트의 결과로 본 발명의 효과를 설명한다.Hereinafter, a method of manufacturing a kochujang by a method of manufacturing a kochujang containing a rice bran formed as a preferred embodiment of the present invention will be described, and the effect of the present invention will be described as a result of a sensory test and a mouth-feel test for a general person.
본 발명에서는 퀴노아를 콩과 함께 섞어서 메주를 만들고, 상기 메주를 이용하여 메주가루를 만든다. In the present invention, meju is prepared by mixing quinoa together with soybeans, and meju powder is prepared using the meju.
상기 메주가루는 퀴노아를 포함하고 있기 때문에 일반 대두에는 포함되지 않은 무기질이 풍부하여 영양이 높다.Because Meju flour contains quinoa, it is rich in minerals not contained in general soybean, so that nutrition is high.
상기 메주가루를 만든 후에 엿기름물을 만드는데 물과 함께 섞은 엿기름(맥아)을 가열하여 엿기름물을 만들고, 이를 식혀준다. After making the meju powder, the malt (malt) mixed with water is heated to make malt water and cool it.
상기와 같이 준비된 엿기름물을 끊여주고, 그 부피가 1/3가량 줄었을 때 조청을 넣은 후 다시 끊여준다. The prepared maltolate is cut off, and when the volume is reduced by about 1/3, the maltitol is added and then the maltitol is cut off again.
이렇게 끊여서 준비한 재료에 1차재료를 넣어서 섞는데, 1차재료는 메주가루와 죽으로 만든 미강을 섞어서 만든다. The first material is mixed with meju powder and porridge made of porridge.
상기 미강은 쌀겨라고도 하는데, 죽을 끊이는 것과 같이 물과함께 끊여서 죽형태로 만들고, 이를 메주가루와 섞되, 그 중량비가 1:1이 되도록 한다. The rice bran is also called rice bran. It is made into a bamboo shape by cutting it together with water as if cutting the bran. It is mixed with meju powder, and its weight ratio is 1: 1.
상기와 같이 재료와 1차재료를 모두 섞으면서 소금을 넣는다. 이때, 소금의 양은 고춧가루양에 1/2 중량% 정도 넣어야 한다.As above, salt is added while mixing both the material and the primary material. At this time, the amount of salt should be put in about 1/2% by weight of red pepper powder.
만약, 고춧가루가 1kg일 경우에는 죽형태의 미강 625g, 메주가루 625g, 엿기름물 500g, 소금 500g, 소주 1.25g 정도의 중량비로 만들어진다.If 1kg of red pepper powder is 1kg, it is made with 625g of rice bran, 625g of meju powder, 500g of maltose, 500g of salt, 1.25g of soju.
본 발명의 방법으로 생산한 고추장과 재래식 고추장으로 일반인을 대상으로 관능테스트와 식감테스트를 수행하였다. The sensory test and the texture test were conducted on the common people using the present invention.
(1) 관능테스트 (1) Sensory test
30대와 40대 주부 10명을 상대로 재래간장과 본 발명의 고추장과 재래식 고추장과 본 발명의 된장은 접시에 담은 후 외관으로만 판단하여 그 점수를 1 ~ 10점(낮은 점수가 낮은 평가)으로 선택하도록 하였다(단, 실험을 진행할 때 어떠한 것이 본 발명의 고추장이고, 재래식 고추장인 것을 알려주지 않은 상태임). 그 결과를 표 1에 나타내었다. In the 30s and 10s in the forties, the traditional soy sauce, the red pepper paste of the present invention, the traditional red pepper paste, and the miso paste of the present invention were placed on a plate and judged based on appearance, and the score was 1 to 10 (However, when proceeding with the experiment, what is the kochujang of the present invention and does not indicate that it is the conventional kochuchu). The results are shown in Table 1.
관능테스트
Sensory test
고추장
Kochujang
재래식 고추장
Traditional red pepper paste
평균점수
Average score
83점
83 points
81점
81 points
상기에서 보는 바와 같이, 본 발명의 고추장과 재래식 고추장은 관능테스트에서 유사하게 득점하였으나, 본 발명의 고추장에서는 '냄새가 좋다'라는 평이 달렸다.As can be seen from the above, the inventive kochujang and conventional kochujang scored similarly in the sensory test, but in the kochujang of the present invention, the smell was good.
(2) 식감테스트(2) texture test
관능테스트를 마친 30대와 40대 주부 10명을 상대로 본 발명의 고추장과 재래식 고추장을 각각 나무 젖가락으로 찍어 먹어본 후 그 점수를 1 ~ 10점(낮은 점수가 낮은 평가)으로 선택하도록 하였다(단, 실험을 진행할 때 어떠한 것이 본 발명의 고추장이고, 재래식 고추장인 것을 알려주지 않은 상태임). 그 결과를 표 2에 나타내었다. After the sensory test, 10 or 30 housewives in the 30s and 10s of the housewives of the present invention were instructed to take the kochujang and the conventional kochujang, However, when proceeding with the experiment, it is not known that what is the koji paste of the present invention is the conventional koji paste. The results are shown in Table 2.
관능테스트
Sensory test
고추장
Kochujang
재래식 고추장
Traditional red pepper paste
평균점수
Average score
94점
94 points
71점
71 points
상기 표2는 참가자들이 아무것도 없는 상태에서 매운 고추장을 먹어야 하므로 그 맛을 느끼기에는 부족한 면이 있지만, 본 발명의 고추장은 경우에는 그 맛에 있어서 확연히 차이가 나는 것을 확인할 수 있는데, 이는 죽상태의 미강이 부드러운 맛을 드러내기 때문이다.Table 2 shows that the participants had to eat hot spicy kochujang in the absence of anything, but it was not enough to feel the taste. However, in the case of kochujang of the present invention, it can be confirmed that the taste is significantly different, This is because it reveals the soft taste.
특히, 본 발명의 고추장을 성분분석한 결과 재래식 고추장에 비하여 무기질성분이 보다 많이 포함되고, 섬유질 성분이 보다 많이 포함된 것을 확인할 수 있었다.Particularly, the analysis of the components of the kochujang according to the present invention revealed that the kochujang contains more inorganic components and more fibrous components than the conventional kochujang.
본 발명의 미강이 포함된 고추장제조방법에 의하면 미강이 포함하고 있는 여러가지 항암성분 및 미네랄 성분으로 인해서 전통적인 방법으로 제조되는 고추장보다 영양이 풍부하고, 메주를 만들 때 퀴노아가 포함되므로, 퀴노아가 포함하고 있는 여러가지 영양분을 포함하고 있는 등의 효과가 발생한다.According to the method of manufacturing the koji paste containing the rice bran of the present invention, because of various anti-cancer ingredients and minerals contained in the rice bran, nutrition is more abundant than that of the koji prepared by the conventional method, and quinoa is included in making meju, Including the effects of various nutrients included.
본 발명은 첨부된 도면을 참조하여 바람직한 실시예를 중심으로 기술되었지만 당업자라면 이러한 기재로부터 후술하는 특허청구범위에 의해 포괄되는 본 발명의 범주를 벗어남이 없이 다양한 변형이 가능하다는 것은 명백하다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing from the scope of the invention as defined by the appended claims.
Claims (3)
상기 메주제조단계에서 제조된 메주재료를 건조실에 30℃온도로 3~4일간 건조시키는 건조단계와;
상기 건조단계에서 건조된 메주를 포개어 적재한 후에 고초균을 주사하고 건조실에서 35℃의 온도에서 7일간 배양하는 메주완성단계와;
상기 메주완성단계에서 완성된 메주를 깨끗이 씻고 가루를 만드는 메주가루 형성단계와;
엿기름을 면보자기에 싸고 물을 담아서 60~70℃로 가열하여 역기름물을 빼내고 냉각하는 엿기름물제조단계와;
상기 엿기름물제조단계에서 제조된 엿기름물을 끓이고 그 양이 1/3가량 줄어들 때 조청을 넣고 30분정도 더 끓이는 준비단계와;
미강을 끓여서 죽처럼 만든 후 메주가루 섞어서 1차재료를 형성하는 1차재료형성단계와;
상기 준비단계에서 준비된 재료와 1차재료를 혼합하고 고춧가루를 투여하고, 소금으로 간을 한 후 숙성하는 고추장완성단계로 구성되는 것을 특징으로 하는 미강이 포함된 고추장제조방법Boiling and crushing the beans in water, preparing boiled and crushed beans, then mixing the beans and the quinoa in a weight ratio of 7: 3 to prepare a meju material;
Drying the meju material produced in the meju production step at a temperature of 30 ° C for 3 to 4 days in a drying chamber;
A meju stage in which meju bran is superimposed on the dried meju in the drying step and then incubated in a drying chamber at 35 ° C for 7 days;
Meju flour forming step of thoroughly washing meju finished in the meju finished step and making the flour;
A malt production step of wrapping maltose in a wrapping cloth and storing water, heating the maltitol to 60 to 70 DEG C to remove water of reverse oil and cooling;
Boiling the malt produced in the malt production step, adding the maltitol to the maltitol when the amount thereof is reduced by about 1/3, and boiling the maltitol for about 30 minutes;
A primary material forming step of forming a primary material by mixing rice bran and making meju and powder;
Wherein the preparation step comprises mixing the raw material prepared in the preparation step with the primary material, administering red pepper powder, and finishing the red pepper paste after aging with salt.
상기 각 성분비는 고춧가루 1kg 중량일 경우 죽 형태의 미강 625g, 메주가루 625g, 엿기름물 500g, 소금 500g 중량비로 구성되는 것을 특징으로 하는 미강이 포함된 고추장제조방법.In Section 1,
Wherein the ratio of each component is comprised of 625 g of rice bran, 625 g of meju powder, 500 g of maltose and 500 g of salt in case of 1 kg weight of red pepper powder.
상기 1차재료준비단계에서 소주를 넣어서 1차재료를 준비할 수 있는데, 이때 소주는 고춧가루의 중량에 1/800 배로 넣어서 준비하는 것을 특징으로 하는 미강이 포함된 고추장제조방법.The method according to claim 1,
Wherein the first material is prepared by adding shochu in the preparation of the first material, wherein the shochu is prepared by adding 1/800 times the weight of the red pepper powder.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20190064069A (en) * | 2017-11-30 | 2019-06-10 | 김봉수 | High-protein rice muffins and their manufacturing methods |
| KR20190067483A (en) * | 2017-12-07 | 2019-06-17 | 농업회사법인 순창장류주식회사 | Method for producing red pepper paste using rice bran fermented solution |
| KR20240124494A (en) * | 2023-02-08 | 2024-08-19 | 이경희 | Process for preparing fig hot pepper paste |
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| KR100896902B1 (en) | 2008-07-07 | 2009-05-14 | 전현철 | Method for producing herbal improved kochujang and herbal improved kochujang composition prepared by the method |
| KR20140142458A (en) | 2013-06-04 | 2014-12-12 | 소규섭 | Pepper Paste, Paste Powder and its Manufacturing Method Using Undried Fresh Pepper and malt |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100896902B1 (en) | 2008-07-07 | 2009-05-14 | 전현철 | Method for producing herbal improved kochujang and herbal improved kochujang composition prepared by the method |
| KR20140142458A (en) | 2013-06-04 | 2014-12-12 | 소규섭 | Pepper Paste, Paste Powder and its Manufacturing Method Using Undried Fresh Pepper and malt |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190064069A (en) * | 2017-11-30 | 2019-06-10 | 김봉수 | High-protein rice muffins and their manufacturing methods |
| KR20190067483A (en) * | 2017-12-07 | 2019-06-17 | 농업회사법인 순창장류주식회사 | Method for producing red pepper paste using rice bran fermented solution |
| KR20240124494A (en) * | 2023-02-08 | 2024-08-19 | 이경희 | Process for preparing fig hot pepper paste |
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