KR20220096804A - Method for making quick miso using Sanghwang mushroom. - Google Patents
Method for making quick miso using Sanghwang mushroom. Download PDFInfo
- Publication number
- KR20220096804A KR20220096804A KR1020200189573A KR20200189573A KR20220096804A KR 20220096804 A KR20220096804 A KR 20220096804A KR 1020200189573 A KR1020200189573 A KR 1020200189573A KR 20200189573 A KR20200189573 A KR 20200189573A KR 20220096804 A KR20220096804 A KR 20220096804A
- Authority
- KR
- South Korea
- Prior art keywords
- beans
- soybean paste
- hours
- days
- temperature
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims description 7
- 244000294411 Mirabilis expansa Species 0.000 title description 3
- 235000015429 Mirabilis expansa Nutrition 0.000 title description 3
- 235000013536 miso Nutrition 0.000 title description 3
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 24
- 244000068988 Glycine max Species 0.000 claims abstract description 24
- 230000032683 aging Effects 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 15
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 239000003651 drinking water Substances 0.000 claims description 3
- 235000020188 drinking water Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
- 235000010755 mineral Nutrition 0.000 claims description 3
- 239000011707 mineral Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 239000012257 stirred material Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 abstract description 4
- 229920002498 Beta-glucan Polymers 0.000 abstract description 4
- 241000001727 Tropicoporus linteus Species 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 8
- 210000001015 abdomen Anatomy 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 241000123107 Phellinus Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229940045761 evening primrose extract Drugs 0.000 description 1
- 235000008524 evening primrose extract Nutrition 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000021139 traditional diet Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- 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
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/208—Fungi 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 상황버섯을 이용한 속성 된장의 제조방법에 관한 것이다.The present invention relates to a method for producing fast-acting soybean paste using Sanghwang mushroom.
된장은 콩으로 메주를 만들어 장을 담가 간장을 떠낸 후에 남은 건더기로 만든 것으로 한국인의 식생활에서 매우 중요한 발효 식품이다. 된장은 쌀과 채소 위주로 단백질이 부족하기 쉬운 우리 전통 식생활에 주된 단백질 공급원으로 오랜 사랑을 받아왔다. 예부터 재래식 방법으로 된장을 만들어 먹었는데, 소금물에 메주를 담가 40∼60일 뒤 숙성이 되면 메주를 건져내 국물은 간장으로 만들고, 남은 건더기는 다른 항아리에 넣고 소금을 뿌려 된장을 만든다. 이때 들어가는 재료, 숙성시간, 숙성방법에 따라 된장의 종류는 다양해진다. 최근에 우리가 먹는 개량식 된장은 쌀이나 보리에 누룩이나 곰팡이를 접종하여 배양한 다음 삶은 콩에 넣고 소금을 넣어 숙성시킨 것으로 재래식 된장에 비해 맛과 영양이 우수하다.Doenjang is a fermented food that is very important in the Korean diet. Doenjang has been loved for a long time as the main source of protein in our traditional diet, which tends to lack protein mainly in rice and vegetables. Since ancient times, soybean paste has been made in the traditional way. Soak soybean in salt water and after 40 to 60 days, when it is aged, take out the soybean paste and make soy sauce. Put the remaining ingredients in another pot and sprinkle salt to make soybean paste. At this time, the types of soybean paste vary depending on the ingredients, aging time, and aging method. The improved doenjang we eat recently is rice or barley inoculated with yeast or mold, cultured, and then put in boiled soybeans and aged with salt.
유사한 선행기술로는 달맞이꽃 추출물 함유 된장의 제조방법 및 이에 의해 제조된 된장(10-2011-0146901)이 있다. A similar prior art includes a method for manufacturing doenjang containing evening primrose extract and doenjang (10-2011-0146901) prepared thereby.
된장은 발효 및 숙성과정이 기간이 길어 생산성이 떨어진다. Doenjang takes a long period of fermentation and maturation, which reduces productivity.
본 발명에서 해결하고자 하는 것은 된장의 숙성기간을 단축시켜 생산성을 높이고 된장특유의 불쾌취를 줄이고 풍미가 향상된 된장을 제조하고자 하는 것이다.The object of the present invention is to shorten the aging period of soybean paste, increase productivity, reduce unpleasant odor peculiar to soybean paste, and produce soybean paste with improved flavor.
본 발명의 과제 해결수단으로는,As a means of solving the problems of the present invention,
(a) 식용수 4000g당 상황버섯분말 100g을 넣고 80℃∼90℃의 온도에서 3시간동안 추출한 다음 여과하는 단계; (a) adding 100 g of Phellinus mushroom powder per 4000 g of drinking water, extracting at a temperature of 80°C to 90°C for 3 hours, and then filtering;
(b) 메주제조용 콩을 세척하는 단계;(b) washing beans for manufacturing meju;
(c) 상기(a)단계의 추출액에 상기(b)단계의 콩을 침지하여 8시간∼12시간동안 침지하는 단계;(c) immersing the beans of step (b) in the extract of step (a) and immersing them for 8 to 12 hours;
(d) 상기(c)단계의 불린 콩을 증숙하는 단계;(d) steaming the soaked beans of step (c);
(e) 상기(d)단계의 증숙이 완료된 콩을 으깨는 단계;(e) mashing the beans on which the steaming of step (d) is completed;
(f) 상기(e)단계의 으깬 콩을 메주형태로 성형하는 단계; (f) molding the mashed beans of step (e) in the form of meju;
(g) 상기(f)단계의 성형된 재료를 햇볕에서 4시간∼8시간동안 겉말리기를 하는 단계; (g) surface-drying the molded material of step (f) in the sun for 4 to 8 hours;
(h) 상기(g)단계의 겉말린 재료를 실온에서 20일∼40일간 발효하여 메주를 10㎛∼500㎛의 크기로 분쇄하는 단계;(h) fermenting the top dried material of step (g) at room temperature for 20 to 40 days and pulverizing the soybean into a size of 10 μm to 500 μm;
(i) 상기(h)의 메주분말 1000g중량부당 천일염 200g, 생수 1000g을 혼합하여 교반하는 단계; (i) mixing and stirring 200 g of sea salt and 1000 g of mineral water per 1000 g parts by weight of the meju powder of (h);
(j) 용기에 상기(i)단계의 교반이 완료된 재료를 넣고 20℃∼30℃의 온도에서 2일∼3일동안 발효하는 단계;(j) putting the stirred material in step (i) into a container and fermenting it for 2 to 3 days at a temperature of 20°C to 30°C;
(k) 상기(j)단계의 발효가 완료된 재료를 2℃∼5℃의 온도에서 15일∼20일동안 숙성하는 단계로 이루어 진다. (k) The fermentation of the material in step (j) is completed at a temperature of 2°C to 5°C for 15 to 20 days.
일반적으로 된장의 숙성기간은 5개월 이상으로 장기간 숙성하는데, 본 발명의 된장은 숙성기간이 현저하게 단축되며, 풍미가 향상되어 각종 음식의 조리용 육류 및 생선의 숙성용으로 활용하면 육류 및 생선의 비린내를 제거하여 풍미가 향상된다. 또한 상황버섯의 유효성분인 베타글루칸이 함유되어 건강에 도움을 줄 수 있다.In general, the aging period of doenjang is longer than 5 months, but the aging period of the doenjang of the present invention is significantly shortened and the flavor is improved. The fishy smell is removed and the flavor is improved. In addition, it contains beta-glucan, an active ingredient of Sangha mushroom, which can help health.
상기 기술적 과제를 달성하기 위한, 과제 해결수단으로는,(a) 식용수 4000g당 상황버섯분말 100g을 넣고 80℃∼90℃의 온도에서 3시간동안 추출한 다음 여과하는 단계; (b) 메주제조용 콩을 세척하는 단계; (c) 상기(a)단계의 추출액에 상기(b)단계의 콩을 침지하여 8시간∼12시간동안 침지하는 단계; (d) 상기(c)단계의 불린 콩을 증숙하는 단계; (e) 상기(d)단계의 증숙이 완료된 콩을 으깨는 단계; (f) 상기(e)단계의 으깬 콩을 메주형태로 성형하는 단계; (g) 상기(f)단계의 성형된 재료를 햇볕에서 4시간∼8시간동안 겉말리기를 하는 단계; (h) 상기(g)단계의 겉말린 재료를 실온에서 20일∼40일간 발효하여 메주를 10㎛∼500㎛의 크기로 분쇄하는 단계; (i) 상기(h)의 메주분말 1000g중량부당 천일염 200g, 생수 1000g을 혼합하여 교반하는 단계; (j) 용기에 상기(i)단계의 교반이 완료된 재료를 넣고 20℃∼30℃의 온도에서 2일∼3일동안 발효하는 단계; (k) 상기(j)단계의 발효가 완료된 재료를 2℃∼5℃의 온도에서 15일∼20일동안 숙성하는 단계로 이루어진다. In order to achieve the above technical task, the means for solving the problem include the steps of: (a) putting 100 g of Shanghai mushroom powder per 4000 g of drinking water, extracting it at a temperature of 80°C to 90°C for 3 hours, and then filtering; (b) washing beans for manufacturing meju; (c) immersing the beans of step (b) in the extract of step (a) and immersing them for 8 to 12 hours; (d) steaming the soaked beans of step (c); (e) mashing the beans on which the steaming of step (d) is completed; (f) molding the mashed beans of step (e) in the form of meju; (g) surface-drying the molded material of step (f) in the sun for 4 to 8 hours; (h) fermenting the top dried material of step (g) at room temperature for 20 to 40 days and pulverizing the soybean into a size of 10 μm to 500 μm; (i) mixing and stirring 200 g of sea salt and 1000 g of mineral water per 1000 g parts by weight of the meju powder of (h); (j) putting the stirred material in step (i) into a container and fermenting it for 2 to 3 days at a temperature of 20°C to 30°C; (k) aging the material on which the fermentation of step (j) is completed at a temperature of 2° C. to 5° C. for 15 to 20 days.
이하, 본 발명을 구체적으로 설명하기 위해 실시예를 들어 상세하게 설명하기로 한다. 그러나, 본 발명에 따른 실시예는 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 아래에서 상술하는 실시예에 한정되는 것으로 해석되어져서는 안된다. 본 발명의 실시예는 당 업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위해서 제공 되어지는 것이다.Hereinafter, examples will be given to describe the present invention in detail. However, the embodiments according to the present invention may be modified in various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to more completely explain the present invention to those of ordinary skill in the art.
실시예1Example 1
본 발명의 방법으로 제조한 메주로 된장을 제조하여 준비하였다.Soybean paste was prepared from meju prepared by the method of the present invention.
비교예1Comparative Example 1
시중에서 판매하는 메주로 된장을 제조하여 준비하였다.Doenjang was prepared with commercially available soybean paste.
실시예2Example 2
실시예1의 된장으로 삼겹살을 3시간동안 숙성하여 팬에 구워 시식용으로 준비하였다.Pork belly was aged for 3 hours with soybean paste of Example 1 and baked in a pan to prepare for tasting.
비교예2Comparative Example 2
비교예1의 된장으로 삼겹살을 6시간동안 숙성하여 팬에 구워 시식용으로 준비하였다.The pork belly was aged for 6 hours with the miso of Comparative Example 1 and baked in a pan to prepare for tasting.
실시예, 비교예의 결과물을 섭취하도록 하여 다음과 같은 방법으로 평가 하였다. 평가방법은 30∼ 40대의 여성 20명에 대해 실시예 및 비교예의 결과물을 시식하게 한 다음 만족도를 평가하도록 하였다. The results of Examples and Comparative Examples were ingested and evaluated in the following manner. As for the evaluation method, 20 women in their 30s to 40s were allowed to taste the results of Examples and Comparative Examples, and then to evaluate their satisfaction.
맛, 냄새, 전체적인 기호도를 5점법으로 하여 기호도 검사를 실시하였으며 관능검사 항목에 대해(매우 나쁘다 : 1점, 조금 나쁘다 : 2점, 보통이다 : 3점, 조금 좋다 : 4점, 매우 좋다 : 5점) 평가 하였다.Taste, smell, and overall preference were evaluated using a 5-point method, and sensory test items (very bad: 1 point, slightly bad: 2 points, average: 3 points, slightly good: 4 points, very good: 5 point) was evaluated.
표1과 표2를 보면 향과 맛, 질감과 전체적인 기호도가 향상된 것을 알 수 있다. Looking at Table 1 and Table 2, it can be seen that the flavor, taste, texture and overall preference have been improved.
그리고 표3의 분석결과를 보면 베타글루칸이 함유된 것을 알 수 있다. And, looking at the analysis results in Table 3, it can be seen that beta-glucan is contained.
Claims (2)
(b) 메주제조용 콩을 세척하는 단계;
(c) 상기(a)단계의 추출액에 상기(b)단계의 콩을 침지하여 8시간∼12시간동안 침지하는 단계;
(d) 상기(c)단계의 불린 콩을 증숙하는 단계;
(e) 상기(d)단계의 증숙이 완료된 콩을 으깨는 단계;
(f) 상기(e)단계의 으깬 콩을 메주형태로 성형하는 단계;
(g) 상기(f)단계의 성형된 재료를 햇볕에서 4시간∼8시간동안 겉말리기를 하는 단계;
(h) 상기(g)단계의 겉말린 재료를 실온에서 20일∼40일간 발효하여 메주를 10㎛∼500㎛의 크기로 분쇄하는 단계;
(i) 상기(h)의 메주분말 1000g중량부당 천일염 200g, 생수 1000g을 혼합하여 교반하는 단계;
(j) 용기에 상기(i)단계의 교반이 완료된 재료를 넣고 20℃∼30℃의 온도에서 2일∼3일동안 발효하는 단계;
(k) 상기(j)단계의 발효가 완료된 재료를 2℃∼5℃의 온도에서 15일∼20일동안 숙성하는 단계를 포함하여 이루어지는 상황버섯을 이용한 속성 된장의 제조방법.
(a) adding 100 g of Sanghwang mushroom powder per 4000 g of drinking water, extracting it at a temperature of 80°C to 90°C for 3 hours, and then filtering;
(b) washing the beans for manufacturing meju;
(c) immersing the beans of step (b) in the extract of step (a) and immersing them for 8 to 12 hours;
(d) steaming the soaked beans of step (c);
(e) mashing the beans on which the steaming of step (d) is completed;
(f) forming the mashed beans of step (e) in the form of meju;
(g) surface-drying the molded material of step (f) in the sun for 4 to 8 hours;
(h) fermenting the top dried material of step (g) at room temperature for 20 to 40 days and pulverizing the soybean into a size of 10 μm to 500 μm;
(i) mixing and stirring 200 g of sea salt and 1000 g of mineral water per 1000 g parts by weight of the meju powder of (h);
(j) putting the stirred material in step (i) into a container and fermenting it for 2 to 3 days at a temperature of 20°C to 30°C;
(k) A method for producing quick soybean paste using Sangha mushrooms comprising the step of aging the fermentation-completed material in step (j) for 15 to 20 days at a temperature of 2°C to 5°C.
Doenjang prepared by the method of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020200189573A KR20220096804A (en) | 2020-12-31 | 2020-12-31 | Method for making quick miso using Sanghwang mushroom. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020200189573A KR20220096804A (en) | 2020-12-31 | 2020-12-31 | Method for making quick miso using Sanghwang mushroom. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20220096804A true KR20220096804A (en) | 2022-07-07 |
Family
ID=82398234
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020200189573A KR20220096804A (en) | 2020-12-31 | 2020-12-31 | Method for making quick miso using Sanghwang mushroom. |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20220096804A (en) |
-
2020
- 2020-12-31 KR KR1020200189573A patent/KR20220096804A/en not_active Application Discontinuation
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN112971036A (en) | Fermented bean curd with sauce and preparation method thereof | |
| KR20170104315A (en) | Jeungpyun using Dendropanax and method of the same that | |
| KR20180009482A (en) | Soybean paste comprising walnuts and Method for preparing the same | |
| KR102367108B1 (en) | MANUFACTURING METHOD of MEJU AND SAUCE USING SHIITAKE(LENTINULA EDODES) | |
| KR101695654B1 (en) | Manufacturing method of dried fish covered with gochujang and dried fish covered with gochujang | |
| KR20140075317A (en) | Manufacturing method of Korean cookie using plum and Korean cookie using plum manufactured by the same | |
| KR20160135644A (en) | High-quality low-salt fish paste with enhanced flavour | |
| KR20220096804A (en) | Method for making quick miso using Sanghwang mushroom. | |
| KR20220096821A (en) | A method of making soybean paste containing Sanghwang mushrooms. | |
| KR20060099348A (en) | A steamed bread of chungkookjang and the preparation method of the same | |
| KR101090628B1 (en) | Manufacturing method of soybean paste | |
| KR101487328B1 (en) | Manufacturing method of red pepper paste by using ascidian | |
| KR20200105214A (en) | method of manufacture of low-salt soybean paste | |
| KR20220036428A (en) | Method of making soy sauce using Schisandra. | |
| KR20170117703A (en) | Manufacture of bread with chestnuts | |
| KR101721634B1 (en) | Method for preparing breads and breads prepared by the method | |
| CN112535267A (en) | Production method of fresh flower rose kohlrabi product | |
| KR102348989B1 (en) | Method for producing sauce using home-made rice Nuruk or flour Nuruk | |
| KR20220096815A (en) | Method for producing soy sauce containing Sanghwang mushrooms. | |
| KR102196439B1 (en) | Deung-kyeo-jang sauce and manufacturing method for the same | |
| KR20110139556A (en) | Manufacturing methods of a fermented soybean containing galic and a fermented soybean paste using it | |
| KR20220099243A (en) | Method of making soy sauce using seaweed. | |
| KR102445620B1 (en) | The method for manufacturing functional soybean paste and functional soybean paste prepared by the same | |
| KR20000051517A (en) | Fermented soybeans containing green tea components and a method for preparing the same | |
| KR20220096825A (en) | Method of manufacturing meju containing Sang hwang mushroom. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E601 | Decision to refuse application | ||
| E601 | Decision to refuse application | ||
| E601 | Decision to refuse application |