KR20220127434A - Method for manufacturing of mixing soybean paste using gombo cabbage and itself - Google Patents

Abstract

The present invention relates to a method for manufacturing ssamjang mixed with common sage and ssamjang thereof, wherein the method comprises the steps of: mixing glutinous rice and barley and soft-boiling the mixture, and then fermenting the boiled rice with malt (S10); mixing common sage, wine lees, and fermented soybean powder with the fermented boiled rice and maturing the mixture at 18 ℃ for 1 to 2 months to form a common sage base sauce (S20); blending radish leaves, radish, and auxiliary ingredients with the common sage base sauce in a certain ratio (S30); refrigerating and maturing the common sage base sauce, blended with the materials, at 4 ℃ for 1 to 2 months to form common sage ssamjang (S40); and adding salt, house soy sauce, and sand lance fish sauce to the matured the common sage ssamjang to apply seasoning (S50), thereby manufacturing the ssamjang mixed with the common sage that is beneficial to health and has excellent flavor using the common sage that is mainly ingested for seasoned vegetables or medicinal purposes.

Description

The manufacturing method of gombo cabbage bibim ssamjang and the ssamjang

The present invention relates to a method for manufacturing gombo cabbage bibim ssamjang and the invention, and more particularly, to a manufacturing technology for ssamjang that is beneficial to health and has excellent flavor by comprising the production of ssamjang containing gombo cabbage mainly consumed as a vegetable or medicinal is about

In general, ssamjang is a sauce that is eaten together when wrapped in ssamjang. Compared to soybean paste, salty taste is reduced and seasoned is added, so it is widely used as a sauce when eating foods such as meat, fish, various Chinese cabbage, and lettuce ssam.

This type of ssamjang is made by mixing soybean paste with seasonings such as red pepper paste, sugar, green onion, and sesame oil. Looking at the general method of manufacturing ssamjang through known techniques, as an example, Korean Patent Registration No. 10-0763842 discloses that onion and garlic, which are raw materials, are selected and selected, peeled and washed, then finely chopped onion, peeled whole garlic , a steaming step of mixing and steaming, a grinding step of pulverizing the raw material that has undergone the steaming step, a mixing step of mixing the raw material pulverized in soybean paste, wheat flour, starch syrup, red pepper powder, salt, and soybean powder, and the rough mixing step It constitutes the manufacturing method of onion garlic ssamjang, which includes the aging step of putting raw materials in a maturation container and aging them at room temperature for one month.

As another example, Korean Patent Registration No. 10-1525101 discloses that cut meju into 10cm pieces and put in a jar together with charcoal, red pepper, and jujube, fill with 23% brine with brine, and the brine is reduced after 2 days. In the second stage of refilling the noodles with brine with a salinity of 20 to 25% and then maturing for 2 months, the aged soybean is separated and crushed evenly, then put back in the original jar containing the brine solution and aged for another 3 months to achieve a salinity of 20 to 22 % seed soybean paste, mixed with boiled and mashed seed soybean paste and soybean paste constitute the manufacturing method of

As another example, Korean Patent Registration No. 10-1514740 discloses a fresh garlic aging process in which garlic is selected and peeled, then soil or inedible foreign substances are removed and aged in vinegar, and the aged garlic is refined into powder. The powdering process of Shiki, the roasting process of frying the micronized powder, the aging process of storing the roasted garlic for more than 3 years, the miso paste, the matured roasted garlic powder, dietary fiber, alginic acid, egg white, sugar , constitutes a method for manufacturing garlic ssamjang containing dietary fiber, including a mixing process of making ssamjang by aging raw materials in the state of jam mixed with plum juice at room temperature for 3 to 4 years.

On the other hand, Gombo cabbage is a grass belonging to the genus Baeam Chazugi, and the leaves from the roots are collected and used for herbs or medicinal purposes. Morel cabbage leaves are rosette-shaped and spread out on the ground, and the front side is wrinkled, there are fine hairs, and the edge forms a serrated shape.

Chinese cabbage is known to contain a large amount of phenolic compounds such as flavonoids, which are effective in physiological action, metabolic regulation, antioxidant, anti-inflammatory, and blood and waste purification. It is also known to be effective in strengthening immunity.

Korean Patent Registration No. 10 - 0763842 (2007.10.05) Korean Patent Registration No. 10 - 1525101 (2015.06.03) Korean Patent Registration No. 10 - 1514740 (2015.04.23) Korea Patent Registration No. 10 - 0345982 (2002.08.01)

Ssamjang to which the above prior art is applied is manufactured by mixing various seasonings such as red pepper paste, sugar, starch syrup, garlic, and onion based on soybean paste and undergoing a long-term aging process. It is made to be prepared by adding an additive.

On the other hand, Chinese cabbage, which contains a large amount of beneficial ingredients for the human body, such as flavonoids with antioxidant and anti-inflammatory effects, is collected in spring and consumed mainly as vegetables. .

Therefore, in the present invention, various meats such as pork belly and food such as cabbage wraps are beneficial when eating food such as high-quality ssamjang containing gombo cabbage, which is mainly consumed as a vegetable or for medicinal purposes, efficiently during a shorter aging period. Its task is to manufacture ssamjang that is beneficial to health and has excellent flavor by allowing it to be consumed together with the ingredients.

In the present invention, as described above, a series of manufacturing methods for preparing ssamjang containing gombo cabbage are constituted,

A step (S10) of mixing glutinous rice and barley to make jinbap and then fermenting the rice with malt (S10);

A step (S20) of mixing gombo cabbage, sake lees, and soybean powder in the fermented rice and aging it at 18°C for 1 to 2 months to form gombo cabbage basic sauce (S20);

A step (S30) of mixing radish fruits, radishes, and auxiliary materials in a certain ratio in the gombo cabbage basic paste;

A step (S40) of forming Gombo cabbage ssamjang by refrigerated aging the Gombo cabbage base paste in which the above ingredients are mixed at 4 ° C. for 1 to 2 months;

By including the step of seasoning (S50) by adding salt, soy sauce, and canary fish sauce to the aged Gombo cabbage ssamjang, it is beneficial to health and excellent in flavor using Gombo cabbage mainly consumed as herbs or medicinal. It is possible to achieve the purpose of providing gombo cabbage bibim ssamjang.

The present invention provides a method for manufacturing ssamjang using gombo cabbage containing a large amount of ingredients beneficial to health.

Therefore, the present invention has excellent flavor and health compared to general ssamjang prepared by mixing various seasonings such as red pepper paste, sugar, starch syrup, and garlic based on soybean paste in the prior art, or commercially available ssamjang containing additives such as various synthetic seasonings. It has the advantage of being able to manufacture gombo cabbage bibim ssamjang, which is also beneficial to the market.

In particular, the present invention contains gombo cabbage, which was mainly consumed as a vegetable or medicinal, as the main ingredient for ssamjang, due to its unique sweet and savory taste despite containing a large amount of components such as flavonoids having antioxidant and anti-inflammatory effects. Of course, it is possible to achieve the effect of producing high-quality gombo cabbage bibim ssamjang more efficiently while significantly shortening the aging period compared to conventional ssamjang by containing sake lees concentrated in active ingredients such as koji or yeast.

1 is a schematic process flow diagram of a method for manufacturing gombo cabbage bibim ssamjang according to the present invention.
2 and 3 are exemplary images of gombo cabbage bibim ssamjang prepared by the method for manufacturing gombo cabbage bibim ssamjang according to the present invention.

Hereinafter, with reference to the accompanying drawings, the configuration and operation of the manufacturing method of gombo cabbage bibim ssamjang of the present invention and the preferred embodiment of the ssamjang will be described in detail. In the following description, detailed descriptions of parts that can be easily implemented by those skilled in the art may be omitted. In addition, since the following description is given by way of a preferred embodiment of the present invention, the present invention is not limited by the following examples, and it is natural that various modifications may be provided without departing from the scope of the present invention. something to do.

1 is a schematic process flow chart of a method for manufacturing Gombo cabbage bibim ssamjang according to the present invention, and FIGS. 2 and 3 are exemplary images of Gombo cabbage bibim ssamjang prepared by the method for manufacturing Gombo cabbage bibim ssamjang according to the present invention. .

It should be noted that the method for manufacturing Gombo cabbage bibim ssamjang to which the technology of the present invention is applied and the ssamjang are related to a technology for producing high-quality ssamjang using Gombo cabbage containing a large amount of ingredients beneficial to health.

For this purpose, the method for manufacturing Gombo cabbage bibim ssamjang of the present invention includes the steps of largely fermenting the rice (S10), forming the Gombo cabbage base paste (S20), mixing (S30), and forming Gombo cabbage ssamjang. (S40) and the step of livering (S50) is made, specifically as follows.

The step of fermenting the rice (S10) is a step of mixing glutinous rice and barley to make jinbap and then fermenting it with malt.

The step of fermenting the rice (S10) is a step of forming fermented rice to be used for the maturation of the intestine, and consists of a series of processes of preparing the broth and then making the jinbap using the broth, and fermenting the jinbap with malt.

In the step of preparing the broth, the broth is prepared by putting pollack heads, onion skins, ginger, and apples in water.

The pollack head used in the preparation of the broth is rich in protein, which adds flavor and savory flavor to the ssamjang. Onion skins and apples are rich in dietary fiber and produce natural sweetness, while ginger removes various odors and inhibits bacteria.

In the step of making jinbap, 1 kg of glutinous rice and 500 g of barley are mixed and jinbap is made using the broth.

In the step of preparing the jinbap, the soaked glutinous rice and barley are mixed in a ratio of 2:1 to cook rice, but the broth prepared as above is poured generously to make jinbap.

In the fermenting step, the ginbab is put in water soaked with 500 g of malt and fermented.

In the fermenting step, after putting malt into water and soaking it sufficiently, the malt water and sunken starch are used together to soak and ferment the ginbap prepared as above. The malt and glutinous rice are rich in sugar to derive natural sweetness.

In the step (S20) of forming the gombo cabbage basic paste, gombo cabbage, sake lees, and soybean powder are mixed with the rice cooked by the step (S10) of fermenting the rice, and aged at 18° C. for 1 to 2 months to ripen for 1 to 2 months. form the basic field.

After collecting the roots and leaves of the Gombo cabbage, the active ingredients are concentrated by drying, and the powder is used. Chinese cabbage contains phenolic compounds such as flavonoids, saponins, glucosides, unsaturated fatty acids, and various components that are effective in antioxidant, anti-inflammatory, blood and waste purification, edema improvement, and immunity enhancement, such as sinigrin.

The sake lees are also referred to as liquor lees as residues left after squeezing alcohol after brewing alcohol with grains. As a by-product generated in the brewing process of sake or takju, about 25% of the weight before filtering alcohol is formed from sake lees. Sake lees are rich in vitamin B, dietary fiber, amino acids, and sugar. In particular, active ingredients such as koji and yeast used in brewing are concentrated, which significantly shortens the ripening period compared to conventional ssamjang.

On the other hand, in the present invention, it is configured to use soybean powder by differentiating it from using soybean paste as a basic base when manufacturing ssamjang. It forms deeply and neatly, and it works to promote the ripening of the intestine by decomposing protein and starch by producing protease and amylase enzymes.

In the step (S20) of forming the Gombo cabbage base long, 1 kg of the Gombo cabbage, 1 kg of sake lees, and 1 kg of soybean powder are put into the fermented rice formed in the step (S10) of fermenting the rice, and when the smell of alcohol and soybeans is removed It is aged to form Gombo Cabbage Basic Soup.

In addition, in the step (S20) of forming the gombo cabbage base long, 1 kg of shiitake powder is additionally added and aged together. Shiitake mushrooms are rich in flavor, contain a large amount of lentinan, known as an anti-cancer substance, and are highly nutritious, such as promoting the absorption of vitamin D. When shiitake mushrooms are dried, a large amount of amino acids are generated to derive a deep texture, and in the step (S20) of forming the more mature cabbage base, the dried shiitake mushrooms are added in the form of powder.

In the mixing step (S30), radish fruit, radish, and auxiliary materials are mixed in the Gombo cabbage basic paste prepared as described above in a certain ratio.

The radish is a stem and leaf part of radish, and is dried after being collected from radish, and is mainly used as a food ingredient in various foods in the form of shiraegi. Since radish is rich in dietary fiber and various vitamins and minerals, it is effective in anti-inflammatory and waste removal.

The radish is altarimu, which is effective in anti-inflammatory and detoxification because it is rich in various vitamins and minerals, and contains a large amount of digestive enzymes such as amylase to act as a natural digestive agent.

On the other hand, since radish and altarimu have a unique pungent taste, in the mixing step (S30), the radish and altarimu dipped in pickles are chopped and mixed.

In the mixing step (S30), 1 kg of radish, 1 kg of altarimu, 1 kg of red pepper powder, 200 g of spicy red pepper powder, 400 g of garlic powder, 400 g of ginger powder, 500 g of dried eggplant, 1 kg of cheongyang pepper, salt and kelp mixture are added. It is composed to be mixed with basic cabbage.

The dried dried eggplant is enriched with polyphenols and various vitamins contained in eggplant, and thus has excellent nutrition. In the mixing step (S30), dry eggplant, garlic, ginger, and two kinds of red pepper powder are used in a powder state to eliminate problems such as water generation during long-term aging of ssamjang and derive clean texture and physical properties configure to do

In the step (S40) of forming the gombo cabbage ssamjang, the gombo cabbage basic paste in which the ingredients are mixed as described above is refrigerated and aged at 4° C. for 1 to 2 months.

In the step of forming the gombo cabbage ssamjang (S40), while maintaining freshness, the aging period is greatly shortened by the sake lees contained in the gombo cabbage ssamjang, and the flavor and texture of the gombo cabbage ssamjang are deepened.

The seasoning step (S50) is made by adding salt, soy sauce, and canary fish sauce to the refrigerated and aged Gombo cabbage ssamjang.

The canary fish sauce has a weaker fishy smell than other salted fish and has a clean taste, so it is configured to add a small amount to season the Gombo cabbage ssamjang together with salt and house soy sauce according to your taste.

Gombo cabbage bibim ssamjang prepared by the method of manufacturing Gombo cabbage bibim ssamjang to which the technology of the present invention is applied, having the configuration as described above, is made of ingredients containing various active ingredients, including gombo cabbage, as described above. It is made of high-quality ssamjang that is excellent and has the texture of radish and radish.

Hereinafter, an embodiment including the present invention having the configuration as described above will be constructed and the effects thereof will be understood in detail.

<Example>

Gombo cabbage bibim ssamjang is prepared according to the manufacturing method of gombo cabbage bibim ssamjang of the present invention.

First, fermented rice to be used for the ripening of the intestine is formed. Rice is made by mixing 1 kg of glutinous rice and 500 g of barley and using the broth prepared with pollack heads, onion skins, ginger, and apples. Put jinbap in water soaked in 500g malt and ferment it.

1 kg of gombo cabbage, 1 kg of sake lees, and 1 kg of soybean powder are mixed with the fermented rice as described above and aged at 18°C for 1 to 2 months to form gombo cabbage basic paste. Gombo cabbage uses dried and powdered roots and leaves.

1 kg of radish radish, 1 kg of altarimu, 1 kg of red pepper powder, 200 g of spicy red pepper powder, 400 g of garlic powder, 400 g of ginger powder, 500 g of dried eggplant, 1 kg of cheongyang pepper, salt and kelp mixture are blended in the Gombo cabbage base paste formed as above. The radish and altarimu are used by finely chopped pickled radish.

Gombo according to the present invention is made by refrigerated aging Gombo cabbage basic paste mixed with ingredients as described above for 1 to 2 months to form Gombo cabbage ssamjang, and seasoning it with salt, house soy sauce, and canary fish sauce according to taste. Make cabbage bibim ssamjang.

<Example of test>

Sensory test of gombo cabbage bibim ssamjang of the present invention prepared according to the above example.

2 and 3 show exemplary images of gombo cabbage bibim ssamjang prepared according to the present invention. A comparative example of this test is ssamjang prepared according to a common and well-known ssamjang manufacturing method in which ingredients such as soybean paste, red pepper paste, onion, garlic, sugar, starch syrup, and sesame oil are ground and blended. In this test, preference for taste, aroma, texture, and appearance evaluation items was evaluated according to a 5-point rating (1 point very bad to 5 points very good), and Table 1 describes the evaluation results.

evaluation item Example (Gombo Cabbage Bibim Ssamjang) Comparative example (normal ssamjang) sweetness 4.2 4.5 salty 4.0 3.5 incense 4.0 3.5 texture 4.5 4.0 Exterior 4.5 4.0

As shown in Table 1 above, the Gombo cabbage bibim ssamjang prepared according to the present invention was evaluated as having a high degree of satisfaction as compared to general ssamjang, sweet and salty taste and fragrance, clean and soft texture, and satisfactory appearance.

As described above, the manufacturing method of gombo cabbage bibim ssamjang according to the present invention greatly shortens the aging period by using gombo cabbage and other materials different from conventional ssamjang, which contain a large amount of ingredients such as flavonoids having antioxidant and anti-inflammatory effects. It has the advantage of making high-quality gombo cabbage bibim ssamjang more efficiently.

Therefore, the present invention provides gombo cabbage bibim ssamjang, which is superior in flavor and beneficial to health compared to conventional ssamjang or commercially available ssamjang, so that it can be easily ingested with various meats such as samgyeopsal and food such as cabbage ssamjang. It works.

S10: the step of fermenting the rice
S20: Step of forming Gombo Cabbage Basic Jang
S30: blending step
S40: Forming gombo cabbage ssamjang
S50: The stage of liver

Claims (5)

A step (S10) of mixing glutinous rice and barley to make jinbap and then fermenting the rice with malt (S10);
A step (S20) of mixing gombo cabbage, sake lees, and soybean powder in the fermented rice and aging it for 1 to 2 months at 18°C to form a gombo cabbage base (S20);
A step (S30) of mixing radish fruits, radishes, and auxiliary materials in a certain ratio in the gombo cabbage basic paste;
A step (S40) of forming Gombo cabbage ssamjang by refrigerated aging the Gombo cabbage base paste in which the above ingredients are mixed at 4 ° C. for 1 to 2 months;
A method for producing Gombo cabbage bibim ssamjang comprising the step of seasoning the aged Gombo cabbage ssamjang by adding salt, house soy sauce, and canary fish sauce (S50). The method of claim 1,
In the step of fermenting the rice (S10),
A step of preparing the broth by putting pollack heads, onion skins, ginger, and apples in water,
Mixing 1 kg of glutinous rice and 500 g of barley and making jinbap using the broth;
A method of manufacturing gombo cabbage bibim ssamjang comprising the step of putting the ginbap in water soaked with 500 g of malt and fermenting it. The method of claim 1,
In the step of forming the gombo cabbage basic long (S20),
Gombo cabbage bibim ssamjang manufacturing method, characterized in that it is made to ripen by putting 1 kg of gombo cabbage, 1 kg of sake lees, and 1 kg of soybean powder in fermented rice. The method of claim 1,
In the mixing step (S30),
1kg radish, 1kg Altarimu, 1kg red pepper powder, 200g spicy red pepper powder, 400g garlic powder, 400g ginger powder, 500g dried eggplant, 1kg Cheongyang pepper, salt and kelp mixture in Gombo cabbage base,
The gombo cabbage bibim ssamjang manufacturing method, characterized in that the radish and altarimu are minced and mixed with pickles. Gombo cabbage bibim ssamjang, characterized in that it is prepared according to any one of claims 1 to 4.

Images