KR20200105214A - method of manufacture of low-salt soybean paste - Google Patents
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- KR20200105214A KR20200105214A KR1020190024080A KR20190024080A KR20200105214A KR 20200105214 A KR20200105214 A KR 20200105214A KR 1020190024080 A KR1020190024080 A KR 1020190024080A KR 20190024080 A KR20190024080 A KR 20190024080A KR 20200105214 A KR20200105214 A KR 20200105214A
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- 238000000034 method Methods 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 235000010469 Glycine max Nutrition 0.000 title abstract description 33
- 244000068988 Glycine max Species 0.000 title abstract description 33
- 230000032683 aging Effects 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 8
- 241000209094 Oryza Species 0.000 claims description 34
- 235000007164 Oryza sativa Nutrition 0.000 claims description 34
- 235000009566 rice Nutrition 0.000 claims description 34
- 244000294411 Mirabilis expansa Species 0.000 claims description 28
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 28
- 235000013536 miso Nutrition 0.000 claims description 28
- 235000013312 flour Nutrition 0.000 claims description 27
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 12
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 8
- 240000005979 Hordeum vulgare Species 0.000 claims description 8
- 235000021329 brown rice Nutrition 0.000 claims description 8
- 235000019640 taste Nutrition 0.000 abstract description 17
- 239000000203 mixture Substances 0.000 abstract 2
- 230000002542 deteriorative effect Effects 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 235000005135 Micromeria juliana Nutrition 0.000 description 7
- 241000246354 Satureja Species 0.000 description 7
- 235000007315 Satureja hortensis Nutrition 0.000 description 7
- 235000013555 soy sauce Nutrition 0.000 description 7
- 235000014347 soups Nutrition 0.000 description 6
- 235000013547 stew Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 238000002791 soaking Methods 0.000 description 5
- 238000001035 drying Methods 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 239000010902 straw Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000021107 fermented food Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 239000001728 capsicum frutescens Substances 0.000 description 2
- 235000015872 dietary supplement Nutrition 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 235000019600 saltiness Nutrition 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021148 salty food Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
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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
-
- A23L11/20—
-
- 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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
본 발명은 저염 된장 제조방법에 관한 것으로, 더욱 상세하게는 숙성된 재래식 된장에 미숫가루를 혼합하여 저온 숙성시킴으로써 염도가 낮은 된장을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing low-salt miso, and more particularly, to a method for producing a low-salt miso by mixing rice flour with aged conventional miso and aging at low temperature.
된장은 예로부터 전해지는 한국 고유의 조미식품(調味食品)으로, 음식의 간을 맞추고 맛을 내는 발효식품이다. 된장은 간장, 고추장 등과 함께 우리 고유의 발효식품 중의 하나로서, 특히 된장은 콩을 주재료로 하므로 단백질 등 영양분이 풍부하며, 발효식품으로서 항암효과 등의 여러 가지 효능이 있는 것으로 알려져 있다. 통상적으로 된장은 메주로 장을 담가서 장물을 떠내고 남은 건더기로 만들거나, 또는 메주에 소금물을 알맞게 부어 익혀서 장물을 더 내지 않고 그냥 만들기도 한다. 전형적인 된장 제조방법을 살펴보면 콩을 수침시켜 불린 후에 푹 삶고 삶은 콩을 반죽하여 메주를 만들어 짚 등을 이용하여 일정 시간 동안 발효시킨 후, 메주를 소금물에 재워놓고 부어서 우려내어 숙성시킴으로써Doenjang is a traditional Korean seasoning food that has been passed down since ancient times, and is a fermented food that seasons and tastes food. Doenjang is one of Korea's own fermented foods along with soy sauce and red pepper paste. In particular, doenjang is rich in nutrients such as protein because beans are the main ingredient, and as a fermented food, it is known to have various effects such as anticancer effects. Usually, the miso is made by dipping the soybean paste with soybean paste and removing the soybean paste, or the soybean paste is cooked by pouring salt water appropriately into the soybean paste. In a typical method of making soybean paste, after soaking and soaking the beans, boiled and kneaded the boiled beans to make meju, fermented for a certain period of time using straw, etc., and then marinated the meju in salted water, poured, brewed and aged.
제조된다. 그러나, 이러한 전통적인 된장 제조방법은 수요자 기호의 다양성 및 고급성에 따른 욕구를 만족시키기에는 부족한 실정이었으며, 다음과 같은 단점이 있다. 먼저 재래식 된장은 장기간 항아리 안에서 숙성을 해야 하기 때문에 된장이 상하지 않도록 하기 위해서는 염도를 높게 할 수밖에 없어서 현대인의 입맛에는 너무 짜다는 단점이 있다. 짠 음식은 건강에 해롭다는 것은 널리 알려져 있고, 음식의 염도를 낮추어야 한다는 사회적 분위기 때문에 소비자들에게 구매에 대한 심리적 부담을 주고 있다. 또한 재래식 된장은 된장의 염도가 높기 때문에 적은 양만을 사용하여야 하고 이로 인하여 된장으로 찌개나 국을 끓였을 때 너무 맑다는 단점이 있다. 과거에는 살 뜸물을 받아 된장국이나 찌개를 끓였는데 현대의 주부들에게는 현실적으로 번잡하고 불가능한 일이다.Is manufactured. However, such a traditional method of manufacturing soybean paste is insufficient to satisfy the desires according to the diversity and luxury of consumer preferences, and has the following disadvantages. First of all, conventional doenjang has to be aged in a pot for a long period of time, so in order to prevent the doenjang from spoiling, the salinity must be high, so it is too salty for modern tastes. It is widely known that salty food is harmful to health, and because of the social atmosphere that the salinity of food should be reduced, it is putting a psychological burden on consumers for purchasing. Also, since the traditional doenjang has a high salinity, only a small amount should be used, and this has the disadvantage of being too clear when stew or soup is boiled with doenjang. In the past, they made miso soup or stew from meat, which is a real mess and impossible for modern housewives.
본 발명은 상술한 바와 같은 재래식 된장의 문제점을 해결하기 위하여 발명된 것으로서, 재래식 된장을 숙성시킨 후 여기에 미숫가루를 혼합하여 다시 재숙성시킴으로써 숙성과정에서 된장이 상하는 문제점을 해결함과 동시에 염도가 낮은 된장을 제조하여 현대인의 입맛에 맞는 된장을 제공하는 목적으로 한다.The present invention was invented to solve the problems of the conventional doenjang as described above, and after aging the traditional doenjang, mixing rice flour therein and re-aging it again solves the problem that the doenjang deteriorates during the aging process and at the same time the salinity The purpose is to provide a miso that suits the tastes of modern people by manufacturing low miso.
또한, 본 발명은 된장에 미숫가루를 혼합함으로써 찌개나 국을 끓이더라도 걸쭉하고 구수한 맛이 나도록 한 된장을 제공하는 것을 목적으로 한다. 또한, 본 발명은 수요자들의 기호를 충족시키고 맛과 영양이 풍부하며 국민건강을 증진시킬 수 있는 건강 보조기능을 함께 갖춘 유익한 된장을 제공하는 것을 목적으로 한다.In addition, an object of the present invention is to provide a miso paste so that even if a stew or soup is boiled by mixing rice flour with miso powder, it has a thick and savory taste. In addition, an object of the present invention is to provide a beneficial soybean paste that satisfies the taste of consumers, is rich in taste and nutrition, and has a health supplement function that can improve national health.
이와 같은 본 발명의 목적을 달성하기 위하여, 본 발명에 따른 저염 된장 제조방법은 재래식 된장을 제조하여 1차 숙성시키는 단계; 상기 숙성된 재래식 된장 70~90 중량%와 미숫가루 10~30 중량%를 혼합하여 2차 숙성시키는단계를 포함하여 이루어지는 것을 특징으로 한다. 또한, 상기 미숫가루는 보리 20~40 중량%와, 콩 10~35 중량% 및 찹쌀 10~30 중량%, 현미 10~30 중량%를 볶아서 가루로 만든 것임을 특징으로 한다. 또한, 상기 2차 숙성시키는 단계는 5℃에서 3개월 동안 숙성시키는 것을 특징으로 한다.In order to achieve the object of the present invention as described above, the method for preparing a low-salt miso paste according to the present invention includes the steps of first aging by preparing a conventional doenjang; It characterized in that it comprises a step of secondary aging by mixing 70 to 90% by weight of the aged conventional doenjang and 10 to 30% by weight of rice flour. In addition, the rice flour is characterized in that it is made into a powder by roasting 20 to 40% by weight of barley, 10 to 35% by weight of beans, 10 to 30% by weight of glutinous rice, and 10 to 30% by weight of brown rice. In addition, the secondary aging step is characterized in that the aging for 3 months at 5 ℃.
본 발명의 저염 된장의 제조방법에 따르면, 재래식 된장을 숙성시킨 후 여기에 미숫가루를 혼합하여 다시 재숙성시킴으로써 숙성과정에서 된장이 상하는 문제점을 해결함과 동시에 염도가 낮은 된장을 제조하여 현대인의 입맛에 맞는 된장을 제공할 수 있다는 효과가 있다. 또한, 본 발명은 된장에 미숫가루를 혼합함으로써 찌개나 국을 끓이더라도 걸쭉하고 구수한 맛이 나도록 한 된장을 제공할 수 있어 수요자들의 기호를 충족시키고 맛과 영양이 풍부하며 국민건강을 증진시킬 수 있는 건강보조 기능을 함께 갖춘 유익한 된장을 제공할 수 있다는 효과가 있다.According to the manufacturing method of the low-salt miso paste of the present invention, the conventional doenjang is aged, mixed with rice flour, and re-matured to solve the problem of the doenjang deterioration during the aging process, and at the same time, a low-salt miso is prepared to taste the taste of modern people. There is an effect of being able to provide miso that matches the taste. In addition, the present invention can provide soybean paste that has a thick and savory taste even when stew or soup is boiled by mixing miso flour with soybean paste, which satisfies the taste and nutrition of consumers and improves national health. It has the effect of being able to provide beneficial miso with a health supplement function.
이하, 본 발명에 따른 저염 된장 제조방법을 상세히 설명한다. 본 발명에 따른 저염 된장의 제조방법은 콩을 증자하여 발효시킨 메주를 식염을 녹인 소금물에 담가 발효숙성시키는 제1단계와, 상기 제1단계를 거쳐 만들어진 된장에 미숫가루를 혼합하여 2차 발효숙성시키는 제2단계를 포함한다.Hereinafter, a method for producing low-salt miso according to the present invention will be described in detail. The method of manufacturing a low-salt miso paste according to the present invention includes a first step of fermenting fermented soybean paste by soaking fermented soybean paste in salt water dissolved in salt, and a second fermentation and maturation by mixing rice flour with miso flour made through the first step. It includes a second step of letting go.
제1단계Step 1
물에 식염을 첨가하여 적정한 염도를 가진 소금물에 메주를 침지하여 소정 시간 동안 발효 숙성시킨 후 소금물과 메주를 분리하여 소정의 시간 동안 발효 숙성시켜 제조되는 재래식 된장의 1차 숙성과정이다. 상기 메주는 종래의 메주 제조공정인 콩을 수침시켜 불린 후에 증자하고, 증자된 콩을 분쇄하여 반죽하고 성형This is the first aging process of traditional doenjang prepared by adding salt to water, immersing meju in brine with an appropriate salinity, fermenting for a predetermined time, separating salt water from meju, and fermenting for a predetermined time. The meju is steamed after soaking and soaking soybean, which is a conventional meju manufacturing process, and then pulverized and kneaded and molded.
한 후 소정 시간 동안 건조한 후 발효시켜 제조한다. 이를 좀더 상세히 설명하면, 메주를 제조하는 공정은 증자된 콩을 반죽한 후 소정의 틀에 반죽된 콩을 담아 성형하고 공기가 잘 통하는 곳에서 2~3일 동안 건조한 후, 약 38℃에서 볏짚을 깔고 메주를 켜켜이 쌓은 후 메주사이사이에 볏짚을 추가로 놓은 후 30~40일 동안 발효시키는 것이 적당하다. 상기와 같이 발효한 메주를 종래의 재래식 된장의 제조방법과 동일한 방법으로 적정 염도의 소금물에 깨끗이 세척한 메주를 침지하여 소정 기간 동안 숙성 후, 숙성된 소금물(간장)로부터 메주를 분리하여 메주를 치댄 후 적절한 용기에 담아 소정 기간 동안 숙성 및 발효하여 재래식 된장을 제조할 수 있다. 이를 좀더 상세히 살펴보면, 소정 기간 동안 발효한 메주를 깨끗이 세척하여 이를 햇볕에 건조한 후, 적정 염도인 17~20%의 염도를 갖는 소금물에 불에 달군 숯이나 붉은 마른 고추 등과 함께 침지하여 20~30일 동안 숙성시키면 소금물은 간장이 되며, 메주는 소금물에 불게 된다.상기 숙성된 간장으로부터 메주를 줄은 메주를 분리하여 소금을 골고루 뿌리고 소정의 간장을 쳐서 질척하게 개어 항아리 등의 용기에 담은 후 약 1년 동안 적절한 햇볕을 쏘여주면서 숙성 및 발효시킴으로써 재래식 된장을 제조한다. 상기 재래식 된장을 1차 숙성함으로써 재래식 된장의 유효 효소의 발효를 도우며, 적정 염도를 갖는 식염수에 소정의 기간 동안 숙성함으로써 제조되는 된장의 부패를 방지함으로써 양질의 된장을 제조하도록 한다.Then, it is dried for a predetermined time and then fermented. To explain this in more detail, the process of manufacturing meju involves kneading the steamed soybeans, putting the kneaded soybeans in a predetermined mold, and drying them in a well-ventilated place for 2-3 days, and then drying the rice straw at about 38℃. After laying and stacking the meju, it is appropriate to put additional rice straw between the meju and ferment it for 30 to 40 days. Meju fermented as described above is immersed in salt water of appropriate salinity in the same method as the conventional method of making soybean paste, and then aged for a predetermined period, the meju is separated from the aged salt water (soy sauce) and kneaded. After that, it can be put in an appropriate container and aged and fermented for a predetermined period of time to prepare traditional doenjang. Looking at this in more detail, after cleaning the fermented meju for a predetermined period of time, drying it in the sun, immersing it with charcoal heated or dried red pepper in salt water having an appropriate salinity of 17 to 20% for 20 to 30 days. After aging, the salt water becomes soy sauce, and the meju is poured into the salt water. Separate the meju from the aged soy sauce, sprinkle the salt evenly, beat the prescribed soy sauce, and put it in a container, such as a jar, and place about 1 Traditional soybean paste is produced by aging and fermenting it under the proper sunlight for years. The primary aging of the conventional doenjang helps fermentation of the effective enzymes of the traditional doenjang, and by aging for a predetermined period in a saline solution having an appropriate salinity, the prepared doenjang is prevented from spoiling, thereby producing a quality doenjang.
제2단계Step 2
제1단계에서 숙성된 재래식 된장에 미숫가루를 혼합하여 17~20%의 염도를 갖는 재래식 된장의 염도를 줄이고 2차 숙성하는 과정이다. 제1단계에서 재래식 된장에 미숫가루를 같이 첨가하여 숙성할 수 있지만, 적정 염도인 15~20%의 염도를 유지하고 있지 않을 경우, 염도의 수치가 적지만 숙성이 제대로 이루어지지 않고 부패할 수 있어 재래식 된장의 고유의 맛과 영양을 손실할 수 있다. 따라서 제1단계에서 재래식 된장을 충분히 숙성하여 재래식 된장의 고유의 맛과 영양이 유지되도록 한 후, 미숫가루를 혼합함으로써 재래식 된장의 염도를 줄이는 동시에 미숫가루에 혼합되어 있는 보리와 콩 등이 구수한 맛과 향을 돋구어 줄 수 있다. 미숫가루는 보리 20~40 중량%와, 콩 10~35 중량% 및 찹쌀 10~30 중량%, 현미 10~30 중량%를 볶아서 가루로 만든것이다.가루에 혼합되는 보리와 콩, 찹쌀 및 현미는 깨끗이 세척하고 물기를 충분히 빼내어 물기로 인하여 볶음기에서 눌어 타는 것을 예방하여 볶음기에서 볶아 미세한 크기로 가루로 분쇄하여 준비한다. 상기의 미숫가루에 혼합되는 보리와 콩과 찹쌀 및 현미의 양을 한정하는 것은 이 범위 내의 양이 제조되는 저염된장의 염도를 낮추며 고유의 맛을 유지하며 콩과 현미 등의 구수한 맛을 더하면서도 된장의 고유한 효능을 발휘할 수 있기에 충분하기 때문이다. 상기 재래식 된장에 미숫가루를 첨가하여 고루 혼합한 후 2차 발효 숙성시킨다. 2차 발효숙성은 약 5℃에서 약 3개월간 숙성시키는 것이 바람직하다. 본 발명은 저염 된장을 제조하기 위한 것으로, 미숫가루에는 된장의 주재료인 콩과, 보리 및 찹쌀과 현미가 혼합됨으로써 재래식 된장의 염도를 낮춰 찌개 또는 국 등에 다량 사용하여도 짠맛을 줄이며 미숫가루의 구수하며 담백한 맛의 요리를 조리할 수 있는 저염 된장을 제조할 수 있다. 또한, 재래식 된장의 짠 냄새와 특유의 냄새를 미숫가루의 구수한 향이 이를 제거함으로써 된장의 향을 더욱 구수하게 할 수 있다.This is the process of reducing the salinity of the traditional doenjang, which has a salinity of 17-20%, and secondary aging by mixing rice flour with the traditional doenjang aged in the first step. In the first stage, rice flour can be added to the traditional doenjang and aged. However, if the salinity of 15-20%, which is the proper salinity, is not maintained, the salinity value is small, but the maturation is not properly performed and may spoil. The taste and nutrition of traditional doenjang may be lost. Therefore, in the first step, the traditional doenjang is sufficiently matured to maintain the unique taste and nutrition of the traditional doenjang, and then, by mixing rice flour, the salinity of the traditional doenjang is reduced, while at the same time, the taste of barley and beans mixed in the rice flour is savory. It can enhance and aroma. Rice flour is made by roasting 20 to 40% by weight of barley, 10 to 35% by weight of beans, 10 to 30% by weight of glutinous rice, and 10 to 30% by weight of brown rice. Barley and soybeans, glutinous rice, and brown rice mixed in the flour are made into powder. Wash thoroughly and drain sufficiently to prevent burning in a stirrer due to moisture. Prepare by roasting in a stirrer and pulverizing into fine powder. Limiting the amount of barley, soybeans, glutinous rice, and brown rice mixed in the above-mentioned rice flour lowers the salinity of the low-salt miso produced within this range, maintains its original taste, and adds flavors such as beans and brown rice This is because it is enough to exert its inherent efficacy. Rice flour is added to the traditional doenjang and mixed evenly, followed by secondary fermentation and aging. The secondary fermentation is preferably aged at about 5° C. for about 3 months. The present invention is for manufacturing a low-salt miso, and the rice flour is mixed with beans, barley, glutinous rice, and brown rice, which are the main ingredients of miso, to lower the salinity of traditional miso, reducing the saltiness even if it is used in a large amount such as stew or soup. And you can make low-salt miso that can cook light-tasting dishes. In addition, the salty and peculiar odors of traditional doenjang are removed by the savory scent of rice flour, so that the scent of soybean paste can be made more savory.
실시예 메주콩을 물에 12시간 동안 수침시켜 불린 후에 이를 삶아 증자하였다.증자된 콩을 잘게 분쇄하고 반죽한 후 사각의 틀에 넣어 성형한 후 공기가 통하는 서늘한 곳에 3일간 건조하여 이를 38℃에서 볏짚을 깔고 그 위에 메주를 켜켜이 쌓은 후 30일간 발효 건조시켜 메주를 제조하였다.물에 소금을 첨가하여 17% 염도의 소금물에 상기와 같이 제조된 메주를 담고 약18℃에서 30일간 숙성시켰다..상기 숙성된 소금물(간장)로부터 메주를 꺼내 분리한 후 소금과 간장을 골고루 뿌려 질척하게 개어 항아리에 눌러 담고 웃소금을 뿌린 후 1년 동안 햇볕을 쬐어주면서 재래식 된장을 1차 숙성하여 발효시켰다.보리 30 중량%와, 콩 30 중량%및 찹쌀 20 중량%, 현미 20 중량%을 깨끗이 세척하여 물기를 충분히 빼낸 후 볶음기에서 눌거나 타지 않도록 하여 황갈색이 나도록 볶은 후 고운 가루로 분쇄하여 미숫가루를 준비한다.상기 1차 숙성된 재래식 된장 70 중량%에 미숫가루 20 중량%을 첨가하여 고루 혼합한 후 항아리에 눌러 담은 후 5℃에서 90일간 2차로 숙성시켰다.이와 같은 공정으로 재래식 된장의 염도를 낮춘 저염 된장을 제조하였다. 완성된 저염 된장은 재래식 된장의 1차 숙성 과정을 거침으로써 제조되는 된장의 부패를 예방하여 된장의 고유의 영양과 맛을 유지시킬 수 있으며,미숫가루를 첨가함으로써 재래식 된장의 염도를 낮춰 찌개 또는 국 등에 다량 사용하여도 짠맛을 줄이며 미숫가루의 구수하며 담백한 맛의 요리를 조리할 수 있는 저염 된장을 제조할 수 있다.Example Meju beans were soaked in water for 12 hours and soaked, and then boiled and steamed. The steamed beans were crushed finely, kneaded, molded in a square mold, and dried for 3 days in a cool airy place, and then rice straw at 38°C. The meju was prepared by fermenting and drying for 30 days after stacking the meju on it. Salt was added to the water, and the meju prepared as described above was added to 17% salt water and aged at about 18°C for 30 days. After separating the meju from the aged brine (soy sauce), sprinkle salt and soy sauce evenly, press it into a jar, put it in a jar, put it in a jar, sprinkle with unsoaked salt, and heat it in the sun for 1 year to ferment the traditional miso. Barley 30 Prepare rice flour by pulverizing it into fine powder after washing it thoroughly with weight%, 30% by weight of beans, 20% by weight of glutinous rice, and 20% by weight of brown rice, draining it sufficiently, and roasting it so that it does not burn or burn in a stirrer. . 20% by weight of rice flour was added to 70% by weight of the firstly aged conventional doenjang, mixed evenly, pressed into a jar, and then aged for 90 days at 5°C for a second time. The same process was used to lower the salinity of conventional doenjang. Doenjang was prepared. The finished low-salt doenjang prevents spoilage of the soybean paste produced by going through the primary aging process of the traditional soybean paste, and can maintain the unique nutrition and taste of the soybean paste.By adding rice flour, the salinity of the traditional soybean paste is lowered, making it a stew or soup. Even if it is used in a large amount on the back, it reduces the saltiness, and it can produce low-salt miso that can cook lightly flavored dishes of rice flour.
또한, 재래식 된장의 짠 냄새와 특유의 냄새를 미숫가루의 구수한 향이 이를 제거함으로써 된장의 향을 더욱 구수하게 할 수 있다. 상술한 바와 같이, 본 발명은 재래식 된장에 미숫가루를 첨가하여 재래식 된장의 염도를 낮춘 저염 된장의 제조방법에 관한 것으로, 당업자로서는 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 변형 및 변경이 가능할 것이다.In addition, the salty and peculiar odors of traditional doenjang are removed by the savory scent of rice flour, so that the scent of soybean paste can be made more savory. As described above, the present invention relates to a method for manufacturing a low-salt miso paste by adding rice flour to conventional doenjang to lower the salinity of conventional miso.For those skilled in the art, various modifications and changes can be made within the scope of the technical spirit of the present invention. It will be possible.
Claims (1)
청구항2
제1항에 있어서, 상기 미숫가루는 보리 20~40 중량%와, 콩 10~35 중량% 및 찹쌀 10~30 중량%, 현미 10~30 중량%를 볶아서 가루로 만든 것임을 특징으로 하는 저염 된장 제조방법.
청구항3
제1항 또는 제2항에 있어서, 상기 2차 숙성시키는 단계는 5℃에서 3개월 동안 숙성시키는 것을 특징으로 하는 저염 된장 제조방법.A method for producing a low-salt miso paste comprising the step of secondary aging by mixing 70 to 90% by weight of the aged conventional doenjang and 10 to 30% by weight of rice flour.
Claim 2
The method of claim 1, wherein the rice flour is made into a powder by roasting 20 to 40% by weight of barley, 10 to 35% by weight of beans, 10 to 30% by weight of glutinous rice, and 10 to 30% by weight of brown rice. Way.
Claim 3
[3] The method of claim 1 or 2, wherein the secondary aging step is aged at 5°C for 3 months.
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