KR20230103480A - Manufacturing method for soybean paste dressing sauce - Google Patents
Manufacturing method for soybean paste dressing sauce Download PDFInfo
- Publication number
- KR20230103480A KR20230103480A KR1020210194393A KR20210194393A KR20230103480A KR 20230103480 A KR20230103480 A KR 20230103480A KR 1020210194393 A KR1020210194393 A KR 1020210194393A KR 20210194393 A KR20210194393 A KR 20210194393A KR 20230103480 A KR20230103480 A KR 20230103480A
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- KR
- South Korea
- Prior art keywords
- soybean paste
- walnut
- dressing
- meju
- weight
- Prior art date
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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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
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Abstract
Description
본 발명은 전통 된장 드레싱 소스의 제조 방법에 관한 것으로서, 보다 상세하게는 항산화 효과를 향상시키고, 풍미 개선에 따른 기호성을 향상시킨 전통 된장 드레싱 소스의 제조 방법을 제공하는 것이다.The present invention relates to a method for manufacturing a traditional soybean paste dressing sauce, and more particularly, to provide a method for manufacturing a traditional soybean paste dressing sauce with improved antioxidant effect and palatability due to improved flavor.
일반적으로 된장은 삶은 콩에 미생물이 자연 접종되어 만들어진 메주를 이용한 한국의 대표적인 반고체상 콩 발효식품으로서, 오랜 시간 동안 한국인의 식탁에서 중요한 위치를 차지하여 왔다. In general, doenjang is Korea's representative semi-solid fermented soybean food using fermented soybeans made by naturally inoculating microorganisms in boiled soybeans, and has occupied an important position on Korean dining tables for a long time.
된장은 원료 콩에서 유래되는 단백질, 탄수화물, 지방 등의 영양소가 골고루 갖추어진 우수한 조미식품으로 육류의 섭취량이 많지 않은 한국의 중요한 단백질 공급원으로 식생활에 없어서는 안 되는 식품으로 자리 잡고 있고, 이러한 된장은 주원료인 단백질이 미생물의 작용으로 분해되어 생성된 분해 산물과 발효과정 중에 미생물의 작용에 의해 새로이 생성되는 물질들로 구성되어 있어 다양한 생리활성을 나타내는 것으로 알려져 있다.Doenjang is an excellent seasoning food with nutrients such as protein, carbohydrates, and fat derived from soybeans. It is known that phosphorus protein exhibits various physiological activities because it is composed of decomposition products produced by the action of microorganisms and substances newly produced by the action of microorganisms during the fermentation process.
또한, 된장은 항암효과, 항산화 효과, 간기능 강화 및 고혈압 예방 효과 등 인체에 유익한 효과가 연구를 통해 보고되고 있으며, 최근에는 웰빙 식품으로 각광을 받고 있기에, 이와 같이 우수한 기능을 지닌 우리 고유의 음식 또는 양념류를 외국에 널리 알리고자 많은 종류의 음식과 양념류를 현시대의 음식 문화에 맞도록 개발하고 있다.In addition, doenjang has been reported through research to have beneficial effects on the human body, such as anticancer effect, antioxidant effect, strengthening liver function and preventing high blood pressure. Or, in order to spread seasonings abroad, many types of food and seasonings are being developed to fit the current food culture.
대한민국의 전통 발효식품 중에 하나인 된장의 전통적인 제조방법은, 콩을 세척하고 물에 침지시켜 불린 다음 삶아서 파쇄하고, 상기 파쇄된 콩을 틀에 넣고 압착하여 메주를 성형하며, 상기 성형된 메주를 상온에서 일정 기간 동안 발효시키고, 상기 발효된 메주와 소금과 물을 혼합하고 일정 기간 동안 방치하여 액체부분은 간장 제조에 이용되고 나머지 고체부분을 된장으로 제조하는 것인데, 이 과정에서 된장의 맛을 증대시키기 위하여 각종 부재료가 첨가되기도 한다.The traditional manufacturing method of soybean paste, which is one of Korea's traditional fermented foods, is to wash beans, soak them in water and soak them, then boil and crush them, put the crushed beans in a mold and compress them to form meju, and mold the molded meju at room temperature. Fermented for a certain period of time, the fermented meju, salt and water are mixed and left for a certain period of time, so that the liquid part is used for soy sauce production and the remaining solid part is made into soybean paste. In this process, the taste of soybean paste is increased. Various sub-materials are also added for this purpose.
된장의 원료가 되는 콩에는 단백질이 38%나 들어 있어서 곡물 가운데서 단백질 함량이 으뜸이며, 지방의 함량에 있어서도 18%나 되는 등 영양가가 풍부한 식품으로 알려져 있다. 특히, 이러한 콩의 단백질은 체내에서의 이용률이 높아 동물성 단백질에 뒤지지 않는다는 평가를 받고 있다.Soybean, which is the raw material of doenjang, contains 38% of protein, so it has the highest protein content among grains and 18% of fat content, making it known as a nutritious food. In particular, soybean protein has a high utilization rate in the body and is evaluated as being comparable to animal protein.
또한, 된장의 원료가 되는 콩에는 지방을 구성하는 지방산도 리놀산, 리놀레산 등 불포화지방산이 많은 것으로 알려져 있다. 이들 불포화지방산은 혈액 속의 콜레스테롤의 양이 늘어나는 것을 막는 동시에 동맥 혈관의 벽에 있는 콜레스테롤을 녹여내는 작용을 하므로 성인병 예방에 좋은 효과를 거둘 수 있다고 한다. 따라서, 이러한 콩을 주원료로 하여 만든 된장의 영양가는 미루어 짐작할 수 있다.In addition, it is known that soybeans, which are the raw material of doenjang, are also rich in unsaturated fatty acids such as linoleic acid and linoleic acid. These unsaturated fatty acids prevent an increase in the amount of cholesterol in the blood and at the same time dissolve cholesterol in the walls of arterial vessels, so it is said that they can achieve a good effect in preventing adult diseases. Therefore, the nutritional value of doenjang made with soybeans as the main ingredient can be guessed.
이와 같은 된장은 우리나라 전통음식으로써의 지위와 함께 최근 그 효능이 다양한 방법으로 입증되면서 많은 사람들이 된장을 이용한 음식들을 집에서 직접 조리해 먹거나 판매되는 음식들을 구입하여 먹고 있다. 이전부터 전해지는 된장을 이용한 음식으로는 된장찌개나 된장나물무침 등이 대표적이라 할 수 있다.As such doenjang has recently been proven in various ways along with its status as a traditional Korean food, many people cook and eat foods using doenjang at home or purchase and eat foods that are sold. Dishes using soybean paste that have been handed down from the past include soybean paste stew and seasoned soybean paste vegetables.
그러나, 전술한 바와 같은 된장을 이용한 음식은 앞서 기술한 바와 같이 기존에 알려진 된장찌개나 된장나물무침 등의 음식을 조리하거나 조리하여 판매하는 것 이외에는 다양한 음식이 개발되지 않고 있으며, 또한 된장의 활용범위가 극히 제한적이라는 이유로 인하여 시대적인 흐름인 웰빙에 발맞추어 변화하는 소비자들의 식습관을 충족시키지 못한다는 문제가 있다.However, as for the food using soybean paste as described above, various foods have not been developed other than cooking or cooking and selling foods such as soybean paste stew or seasoned soybean paste, and also the range of use of soybean paste. There is a problem that it does not satisfy the eating habits of consumers who are changing in line with the well-being trend, which is the trend of the times, because it is extremely limited.
또한, 된장은 간장을 뜨고 남은 대두를 이용하여 만들어지기 때문에 된장의 품질 즉, 영양과 된장 특유의 향미가 떨어진다는 문제점이나 염분함유량이 많게 되어 맛이나 냄새 등이 자극적이게 되어 외국인의 기호에는 맞지 않는다는 문제가 있어 우리의 전통적인 음식문화를 알릴 수 있는 기회조차 주어지지 않는다는 문제가 있다. 따라서, 된장 고유의 맛이나 냄새 등은 간직하면서도 좀더 부드러운 향미의 현대인의 기호에 맞는 음식의 개발이 요구되고 있다.In addition, since doenjang is made using soybeans left over from making soy sauce, the quality of doenjang, that is, the nutrition and unique flavor of doenjang, is poor, and the salt content is high, making the taste and smell irritating, so it is not suitable for foreigners' taste. There is a problem that we are not even given an opportunity to publicize our traditional food culture. Therefore, it is required to develop a food that meets the tastes of modern people with a softer flavor while retaining the unique taste and smell of soybean paste.
한편, 호두(Walnut, Juglans sinensis)는 전 세계에 널리 분포하며, 많은 사람이 즐기는 견과식품으로 작물학적 가치가 큰 식물이다. 호두(Juglans sinensis)는 호두나무과(Juglandaceae) 호두나무(Juglans regia L.)속에 속하는 낙엽 활엽 교목의 열매로서 호도수(胡桃樹), 강도(羌挑), 당추자(唐楸子), 핵도(核桃)라고도 불린다. 호두는 페르시아 호두(J. sinensis)를 비롯하여 전 세계적으로 10여 종이 주종을 이루고 있다.On the other hand, walnut (Juglans sinensis) is widely distributed all over the world, and is a nut food enjoyed by many people, and is a plant with great agricultural value. Walnut (Juglans sinensis) is a fruit of a deciduous broad-leaved tree belonging to the genus Juglans regia L. of the Juglandaceae family. Also called About 10 species of walnut are the main species worldwide, including the Persian walnut (J. sinensis).
현재까지 호두 열매는 수많은 실험을 통해 다양한 페놀성분과 더불어 불포화 지방산 오메가-3인 알파-리놀렌산(ALA)이 주를 이루며, 비타민 B1, B2 등이 풍부하다는 점이 밝혀졌고, 이로 인해 식품이나 화장품 원료 등으로 널리 활용되어 왔다.Until now, numerous experiments have shown that walnuts are mainly composed of alpha-linolenic acid (ALA), an unsaturated fatty acid omega-3, along with various phenolic components, and are rich in vitamins B1 and B2. has been widely used as
특히, 호두에는 많은 페놀성분이 함유되어 있기 때문에 항균, 항산화, 항돌연변이 및 항암 활성을 나타내는 것으로 보고된 바 있고, 상기 페놀 성분 중에서도 Juglone 성분이 다량 존재하는 것으로 보고된 바 있다.In particular, walnuts have been reported to exhibit antibacterial, antioxidant, antimutagenic and anticancer activities because they contain many phenolic components, and among the phenolic components, it has been reported that a large amount of Juglone component exists.
수세미외(수세미오이, 천락사(天絡絲), 천라(天羅), 수과락라고도 함)는 쌍떡잎식물 박목 박과에 속하는 한해살이 덩굴식물로서, 미성숙 열매는 식용으로 이용되었지만 성숙한 열매는 섬유질이 풍부하여 신발의 깔개, 모자의 속, 세척용 수세미 등으로 사용되어 왔다.Loofah et al (also known as Loofah cucumber, Cheonraksa, Cheonra, and Sugwarak) are annual vines belonging to the dicotyledonous gourd family. Immature fruits are used for food, but mature fruits are rich in fiber. As a result, it has been used as a shoe mat, a hat inside, and a scrubbing brush for washing.
또한, 수세미외는 질산나트륨과, 물에 잘 풀리지 않는 사포닌, 기베를린, 칼락토스, 크실로스 등이 함유되고, 수세미외의 섬유소에는 키실란, 만난, 칼락탄, 리그닌 등이 함유되어 가래를 삭이며 기침을 진정시키는 효과가 있어 천식, 결핵, 축농증의 치료에 유용하게 사용되고 있으며, 또한 수세미외는 성질이 냉하여 뜨거운 혈의 열을 내려 혈액순환을 촉진시키며, 이뇨제, 수종, 두통에 탁월한 효과가 있고, 진통 및 소염작용도 하는 것으로 알려져 있다. In addition, other than scrubbers contain sodium nitrate and saponin, gibberlin, calactose, xylose, etc., which are insoluble in water, and fibers other than loofah contain xylan, mannan, calactan, lignin, etc. to clear phlegm and relieve coughing. It has a calming effect, so it is useful for the treatment of asthma, tuberculosis, and sinusitis. In addition, other than loofah, it is cold in nature, so it lowers the heat of hot blood and promotes blood circulation. It is also known to have anti-inflammatory properties.
비트(Beta vulgaris)는 감채, 근공채(根恭菜), 홍채두(紅菜頭), 화염채(火焰菜)라고도 하며, 쌍떡잎식물로, 중심자목 명아주과의 두해살이 풀이며, 유럽 남부가 원산이다.Beta (Beta vulgaris) is also called persimmon, root crop, iris bean, and fire flower, and is a dicotyledonous plant.
비트는 나이아신, 지질, 칼륨, 칼슘, 철, 비타민A, 비타민C, 인, 카로틴, 엽산, 레티놀 등 천연 미네랄과 비타민이 많이 함유되어 있는 것으로 알려져 있으며, 이와 더불어 붉은 색을 띄는 베타레인(betalains), 폴리페놀(polyphenols), 폴산(folic acid)등 항산화 작용을 하는 기능성 물질 이 다량 함유되어 있다.Beets are known to contain many natural minerals and vitamins, such as niacin, lipids, potassium, calcium, iron, vitamin A, vitamin C, phosphorus, carotene, folic acid, and retinol. It contains a large amount of functional substances that act as antioxidants, such as polyphenols and folic acid.
특히, 상기 비트에는 엽산과 철분의 함량이 높아 적혈구 세포를 생성 또는 활성화시키며, 혈액 내 산소 공급에 도움을 줘 피를 맑게 하는 효능이 있다.In particular, the beet has a high content of folic acid and iron to generate or activate red blood cells, and has an effect of purifying the blood by helping to supply oxygen in the blood.
또한, 혈액순환을 증진시켜 빈혈에 탁월한 효과가 있을 뿐만 아니라, 여성 호르몬을 생성, 활성화시키는데 도움을 줄 수 있어, 여성의 월경 장애와 빈혈에도 좋으며, 폐경기 여성이 섭취하면 다른 호르몬제보다 훨씬 지속적인 효과가 있고, 노화, 빈혈, 스트레스, 시력회복, 세포복제기능, 해독작용에도 뛰어난 것으로 알려져 있다.In addition, it not only has an excellent effect on anemia by enhancing blood circulation, but also helps to create and activate female hormones, which is good for women's menstrual disorders and anemia. It is known to be excellent in aging, anemia, stress, vision recovery, cell replication, and detoxification.
하지만, 상기 호두, 수세미외, 비트는 건강에 유익한 효능을 제공하지만 다른 식재료들과 잘 어우러지지 못하는 성질로 인해 다양한 기능성 식품들로 개발되지 못하였다.However, walnuts, loofahs, and beets provide beneficial effects on health, but have not been developed as various functional foods due to their inability to harmonize well with other ingredients.
항산화 효과가 크고, 우수한 풍미와 식감을 제공하는 호두, 수세미외, 비트를 한국 전통 발효식품에 활용하여 기호성을 높이고, 건강 증진의 효능과 함께 상품적 가치를 높여 한국 전통식품의 우수성을 세계에 널리 알리고자하는 노력이 필요하다.Walnuts, scrubbers, and beets, which have a high antioxidant effect and provide excellent flavor and texture, are used in traditional Korean fermented foods to enhance palatability, increase health promotion efficacy and product value, and promote the excellence of traditional Korean foods to the world. It takes effort to sleep.
본 발명은 상술한 바와 같은 종래기술의 문제점을 해결하기 위해 안출된 것으로서, 다양한 건강 증진의 효과를 갖으면서 고소한 풍미를 제공하는 호두를 활용하여 한국 전통 발효식품 및 조미용 소스를 제공하되, 우수한 항산화 효과를 갖는 비트와, 수세미 열매, 그리고 오미자효소를 활용하여 기호성을 향상시키고 건강 증진의 효과를 제공하는 호두를 포함한 전통 된장과 이를 이용한 된장 드레싱 소스를 제공하는데 본 발명의 목적이 있다.The present invention has been made to solve the problems of the prior art as described above, and provides Korean traditional fermented foods and seasoning sauces using walnuts that have various health-promoting effects and provide a nutty flavor, but have excellent antioxidant effects. It is an object of the present invention to provide traditional soybean paste including beets, loofah fruits, and walnuts that improve palatability and provide health promotion effects by utilizing Schisandra chinensis enzyme and a soybean paste dressing source using the same.
상술한 목적을 달성하기 위해, 본 발명은 삶은 콩과 호두 열매를 9:1 중량비로 혼합하여 호두 메주를 제조하는 과정; 건조된 수세미 열매, 건조된 비트, 물을 0.5:0.5:9 중량비로 혼합한 후 100~120℃ 조건으로 6~8시간동안 가열 농축하여 추출물을 획득하는 과정; 상기 추출물에 소금을 투입하여 염도 16~18% 범위의 염수를 획득하는 과정; 상기 호두 메주와, 추출물을 이용하여 제조한 염수를 1:3 내지 1:5 중량비로 혼합하여 15~20℃의 온도에서 40~60일 동안 1차 발효하는 과정; 1차 발효과정 후 고형부에 해당하는 메주를 액상으로부터 분리하여 분쇄하고, 20~30℃의 조건에서 3~6개월 동안 2차 발효하는 과정; 마요네즈 20~30중량%, 올리고당 20~30중량%, 정제수 20~30중량%, 참깨 5~10중량%, 호두기름 5~10중량%, 설탕 5~10중량%, 식초 5~10중량%를 포함하는 배합을 통해 드레싱 혼합물 전체 100중량%를 획득하는 과정; 상기 드레싱 혼합물은 균질기에 투입한 후 50~70℃ 온도조건 및 50~150rpm 회전속도로 15~30분간 교반하는 균질화 과정; 2차 발효 과정을 거친 전통 된장 10~25중량%, 혼합 및 균질화 과정을 거친 드레싱 혼합물 75~90중량%를 포함하는 배합을 통해 된장 드레싱 혼합물 전체 100중량%를 획득하는 과정; 상기 된장 드레싱 혼합물은 균질기에 투입한 후 50~70℃ 온도조건 및 100~200rpm 회전속도로 30~60분간 교반하는 균질화 과정; 상기 혼합 및 균질화 과정을 거친 된장 드레싱 혼합물을 90~110℃ 온도조건에서 10~50분간 살균하는 과정;을 포함하여 이루어지는 전통 된장 드레싱 소스의 제조 방법을 제공한다.In order to achieve the above object, the present invention is a process of preparing walnut meju by mixing boiled beans and walnut fruits in a weight ratio of 9: 1; Obtaining an extract by mixing dried loofah fruits, dried beets, and water in a weight ratio of 0.5: 0.5: 9 and then heating and concentrating at 100 to 120 ° C for 6 to 8 hours; Adding salt to the extract to obtain brine with a salinity of 16 to 18%; Mixing the walnut meju and brine prepared using the extract at a weight ratio of 1:3 to 1:5 and primary fermentation at a temperature of 15 to 20 ° C. for 40 to 60 days; After the first fermentation process, the meju corresponding to the solid part is separated from the liquid phase, pulverized, and the second fermentation process is carried out at 20 ~ 30 ℃ for 3 ~ 6 months; 20-30 wt% mayonnaise, 20-30 wt% oligosaccharide, 20-30 wt% purified water, 5-10 wt% sesame, 5-10 wt% walnut oil, 5-10 wt% sugar, 5-10 wt% vinegar The process of obtaining 100% by weight of the total dressing mixture through a formulation comprising; A homogenization process in which the dressing mixture is stirred for 15 to 30 minutes at a temperature condition of 50 to 70 ° C. and a rotational speed of 50 to 150 rpm after being put into a homogenizer; Obtaining 100% by weight of the soybean paste dressing mixture through a formulation comprising 10 to 25% by weight of traditional soybean paste subjected to secondary fermentation and 75 to 90% by weight of dressing mixture subjected to mixing and homogenization; The soybean paste dressing mixture is homogenized by stirring for 30 to 60 minutes at a temperature condition of 50 to 70 ° C and a rotation speed of 100 to 200 rpm after being put into a homogenizer; It provides a method for producing a traditional soybean paste dressing sauce comprising a; process of sterilizing the soybean paste dressing mixture subjected to the mixing and homogenization process at a temperature condition of 90 to 110 ° C. for 10 to 50 minutes.
본 발명에 따른 전통 된장 드레싱 소스의 제조 방법에 의하면, 다양한 현대인의 입맛에 맞춰 전통 발효식품의 풍미를 개선하여 기호성을 향상시키고, 특히 발효식품이 갖는 유산균 이외에도 첨가재료에 따른 우수한 항산화 성능을 통해 다양한 건강 증진의 효과를 제공할 수 있다.According to the manufacturing method of the traditional soybean paste dressing sauce according to the present invention, the flavor of traditional fermented food is improved to suit the tastes of various modern people to improve palatability, and in particular, in addition to the lactic acid bacteria of fermented food, excellent antioxidant performance according to additive materials is obtained. It can provide health promotion effect.
또한, 된장을 베이스로한 드레싱 소스 개발을 통해 화학조미료를 사용하지 않고도 건강한 천연 발효식품을 통해 음식의 맛을 개선할 수 있는 효과도 있다.In addition, through the development of a dressing source based on soybean paste, there is an effect of improving the taste of food through healthy natural fermented food without using chemical seasonings.
도 1은 본 발명의 실시예에 따른 전통 된장 드레싱 소스의 제조 방법에 대한 공정 순서도이다.1 is a process flow chart for a method for manufacturing a traditional soybean paste dressing sauce according to an embodiment of the present invention.
이하에서는 본 발명의 바람직한 실시예 및 첨부하는 도면을 참조하여 본 발명을 상세하게 설명하되, 도면의 동일한 참조부호는 동일한 구성요소를 지칭함을 전제하여 설명하기로 한다.Hereinafter, the present invention will be described in detail with reference to preferred embodiments and accompanying drawings of the present invention, but the same reference numerals in the drawings will be described on the premise that they refer to the same components.
발명의 상세한 설명 또는 특허청구범위에서 어느 하나의 구성요소가 다른 구성요소를 "포함"한다고 할 때, 이는 특별히 반대되는 기재가 없는 한 당해 구성요소만으로 이루어지는 것으로 한정되어 해석되지 아니하며, 다른 구성요소들을 더 포함할 수 있는 것으로 이해되어야 한다.When it is said that any one component "includes" another component in the detailed description of the invention or in the claims, it is not construed as being limited to the component alone unless otherwise stated, and other components are not included. It should be understood that more can be included.
도 1은 본 발명의 실시예에 따른 전통 된장 드레싱 소스의 제조 방법에 대한 공정 순서도를 나타낸 것이다.1 shows a process flow chart for a method for manufacturing a traditional soybean paste dressing sauce according to an embodiment of the present invention.
도 1에 도시한 바와 같이, 본 발명에 따른 전통 된장 드레싱 소스는, 호두를 포함한 전통메주의 제조과정(S11~S17) → 기능성 염수의 제조과정(S21~S24) → 전통 된장의 제조과정(S31~S33) → 드레싱 소스 베이스 제조과정(S41~S42) → 전통 된장 드레싱 소스 제조과정(S51~S54)을 포함하여 이루어진다.As shown in Figure 1, the traditional soybean paste dressing sauce according to the present invention, the manufacturing process of traditional meju including walnuts (S11 to S17) → the manufacturing process of functional brine (S21 to S24) → the manufacturing process of traditional soybean paste (S31 ~S33) → dressing sauce base manufacturing process (S41 ~ S42) → traditional soybean paste dressing sauce manufacturing process (S51 ~ S54).
1. 호두를 포함한 전통 메주의 제조과정 (S11 ~ S17)1. Manufacturing process of traditional meju including walnuts (S11 ~ S17)
1) 호두 재료의 준비 (S11)1) Preparation of walnut material (S11)
호두의 외피를 제거한 후 호두 열매를 분리하고, 분리한 호두 열매를 온수 50~60℃에서 20-40분간 침지하여 호두의 쓴맛을 제거한다. 이후, 호두 열매를 햇빛에 2~5일간 완전 건조시켜 호두 재료를 준비한다.After removing the outer shell of the walnut, the walnut fruit is separated, and the separated walnut fruit is immersed in hot water at 50-60 ° C for 20-40 minutes to remove the bitter taste of the walnut. Then, the walnut fruit is completely dried in sunlight for 2 to 5 days to prepare the walnut material.
2) 콩의 증자 (S12)2) Increase of beans (S12)
메주콩을 깨끗이 세척한 후 이물질과 파손된 콩을 골라내어 재료를 준비한다. 메주콩이란 추석 때 나오는 청대콩이 여물어 노랗게 된 것으로 반드시 햇콩이어야 하고 국산 콩을 사용하여야 한다. After cleaning the soybeans, remove foreign substances and damaged beans to prepare the ingredients. Soybeans are green soybeans produced during Chuseok that have become yellow after ripening.
이후, 콩과 물은 중량대비 1:3의 비율로 10 내지 12시간 동안 침지시켜 콩을 불리는 과정을 수행한다. 이에 따라 물을 머금은 콩은 통상 2~2.5배의 부피로 증가한다.Thereafter, beans and water are immersed for 10 to 12 hours at a ratio of 1:3 by weight to perform a process of calling beans. As a result, beans soaked in water usually increase in volume by 2 to 2.5 times.
이렇게 불려진 콩을 가마솥에 넣고 삶는 과정을 수행하게 되는데, 이때 콩과 물은 중량대비 1:2~3 비율로 혼합하여 센 불 1시간 → 중불 1시간 → 약불 2시간 동안 바닥에 눌지 않도록 저어주며 가열한다. The soaked beans are put in a cauldron and boiled. At this time, beans and water are mixed in a ratio of 1:2 to 3 by weight and heated over high heat for 1 hour → medium heat for 1 hour → low heat for 2 hours while stirring so that they do not burn to the bottom. do.
콩이 덜 익으면 발효단계에서 균이 제대로 침투하지 못해 발효가 제대로 이루어지지 않기에 충분히 익혀준다.If the soybeans are undercooked, germs cannot properly penetrate during the fermentation stage, so that fermentation does not occur properly.
또한, Bacillus의 포자는 살아서 메주의 발효에 관여한다. 따라서 압력밥솥으로 포자를 죽일 정도로 열처리하는 것은 피해야 한다.Also, the spores of Bacillus live and are involved in the fermentation of meju. Therefore, heat treatment to the extent of killing spores in a pressure cooker should be avoided.
이와 같이, 콩의 증자단계 완료 후 삶은 콩을 가마솥에서 퍼내어 체에 밭쳐 수분을 제거한다.In this way, after the steaming step of the beans is completed, the boiled beans are scooped out of the cauldron and placed on a sieve to remove moisture.
3) 삶은 콩과 호두의 혼합 (S13)3) Mix of boiled beans and walnuts (S13)
상기 콩의 증자단계에서 획득한 삶은 콩과 호두 열매를 혼합한다. 이때, 삶은 콩과 호두 열매의 혼합비율은 9:1 중량비로 이루어짐이 바람직하다.Boiled beans and walnut fruits obtained in the steaming step of the beans are mixed. At this time, the mixing ratio of boiled beans and walnut fruits is preferably made in a weight ratio of 9: 1.
만약, 호두 열매가 상기 중량비 보다 많이 함유되면 삶은 콩의 함량이 적어지면서 메주의 발효가 잘 이루어지지 않는 문제점이 있고, 호두 열매가 상기 중량비 보다 적게 함유되면 호두가 갖는 고소한 풍미와 항산화 효과 등이 저하되어 차별성이 사라지기에 바람직하지 않다.If the walnut fruit is contained more than the above weight ratio, there is a problem that the fermented meju is not well fermented as the content of boiled beans decreases, and if the walnut fruit is contained less than the above weight ratio, the nutty flavor and antioxidant effect of the walnut are reduced. This is not desirable as the differentiation disappears.
4) 삶은 콩과 호두 혼합물의 분쇄 (S14)4) Crushing of Boiled Soybean and Walnut Mixture (S14)
상기 과정으로부터 획득한 삶은 콩과 호두 혼합물은 분쇄기에 투입한 후 100~200 메쉬 입도로 분쇄한다. 이때, 삶은 콩의 온기가 식기 전에 마쇄 과정이 이루어짐이 바람직하며, 삶은 콩의 분쇄과 함께 호두 분말이 깊숙이 침투 및 혼합되는 것이다.The boiled soybean and walnut mixture obtained from the above process is put into a grinder and then pulverized to a particle size of 100 to 200 mesh. At this time, it is preferable that the grinding process is performed before the warmth of the boiled beans cools down, and the walnut powder is deeply penetrated and mixed with the grinding of the boiled beans.
5) 메주의 성형(S15)5) Molding of Meju (S15)
분쇄 과정을 거친 삶은 콩과 호두 혼합물을 이용하여 메주를 성형하는데 그 모양은 한정적이지는 않지만 육면체 형상이 통상적으로 성형되는 형태이며, 성형틀에 넣고 압착하여 메주를 성형할 수도 있다.Meju is molded using a mixture of boiled beans and walnuts that have undergone a grinding process. The shape is not limited, but a hexahedral shape is usually formed, and meju can be molded by putting it in a molding mold and pressing it.
이때, 메주가 너무 크게 성형되면 건조가 잘 이루어지지 않기 때문에 그 크기가 적절하게 성형되어야하는데, 통상 전라도 지방에서는 15×15×20cm 정도의 목침형으로 성형되고, 경기도 지방에서는 15×15×8cm 정도의 납작형으로 성형되며, 본 발명에 따른 메주는 용이한 건조 조건을 고려하여 가로×세로×높이가 각각 10~20㎝×10~20㎝×10~20㎝의 범위 내에서 성형됨이 바람직하다. At this time, if the meju is molded too large, it does not dry well, so the size must be appropriately molded. In Jeolla Province, it is usually molded into a wooden needle shape of about 15 × 15 × 20 cm, and in Gyeonggi Province, it is about 15 × 15 × 8 cm. It is molded in a flat shape, and it is preferable that meju according to the present invention be molded within the range of 10 to 20 cm × 10 to 20 cm × 10 to 20 cm in width × length × height, respectively, in consideration of easy drying conditions. .
6) 메주의 건조(S16)6) Drying Meju (S16)
상기 과정에서 성형된 메주는 표면이 마르지 않은 상태에서 세균이 번식하면 몸에 유해한 곰팡이가 번식하여 독소를 생성할 수 있으므로 통풍이 잘되는 25~30℃ 실온에서 3~4일 정도 말려서 메주 겉면의 수분을 없애는 건조과정이 이루어진다.Meju molded in the above process is dried for 3 to 4 days at room temperature of 25 ~ 30 ℃ with good ventilation to remove moisture on the surface of meju, since bacteria that are harmful to the body can multiply and produce toxins if the surface of meju is not dried. A drying process takes place.
7) 메주의 발효(S17)7) Fermentation of meju (S17)
상기 과정에서 건조된 메주는 발효시키는데, 볏짚으로 묶어 매달아 25~30℃ 실온에서 약 1개월 동안 자연 미생물에 의해 발효시키는 것으로 이를 띄우기라고도 한다. 또는 30℃ 온도로 유지되는 배양실에서 10~15일정도 발효시킬 수도 있다. 이때 메주의 표면은 갈라지고, 이 틈과 표면에서 Mucor, Rhizopus, Aspergillus 와 같은 곰팡이가 자라며, 볏짚과 콩에서 유래한 Bacillus 속의 세균이 메주 내부에서 생육하면서 protease 와 같은 효소를 생산한다.Meju dried in the above process is fermented, which is tied with rice straw and suspended and fermented by natural microorganisms at room temperature of 25 to 30 ° C for about 1 month, which is also called floating. Alternatively, it may be fermented for 10 to 15 days in a culture room maintained at a temperature of 30 ° C. At this time, the surface of meju is cracked, and molds such as Mucor, Rhizopus, and Aspergillus grow in these cracks and surfaces, and bacteria of the genus Bacillus derived from rice straw and beans grow inside meju and produce enzymes such as protease.
2. 기능성 염수의 제조과정 (S21 ~ S24)2. Manufacturing process of functional saline (S21 ~ S24)
1) 재료의 준비(S21)1) Preparation of materials (S21)
수세미 열매와 비트를 깨끗한 물에 씻은 후 0.5~1cm의 두께로 잘라 재료를 준비한다. 또한, 수세미 열매를 수확하는 과정에서 줄기의 절단면에는 수세미 수액이 나오는데 수세미 수액은 별도의 용기에 받아서 준비한다.Wash loofah fruits and beets in clean water and cut them into 0.5 to 1 cm thick to prepare the ingredients. In addition, in the process of harvesting the loofah fruit, the loofah sap comes out on the cut surface of the stem, and the loofah sap is received and prepared in a separate container.
2) 재료의 건조(S22) 2) Drying of materials (S22)
상기 재료의 준비과정(S21)에서 준비한 수세미 열매와 비트를 건조기에 투입한 후, 습도 85~95%, 온도 60~70℃의 조건에서 1~2시간 동안 1차 건조하고, 이후 습도 및 온도를 낮추어 습도 30~40%, 온도 50~60℃의 조건에서 3~4시간 동안 2차 건조하며, 이후 습도 및 온도를 더 낮추어 습도 1~3%, 온도 30~40℃의 조건에서 7~8시간 동안의 3차 건조과정을 거친다.After putting the loofah fruits and bits prepared in the material preparation process (S21) into the dryer, they are first dried for 1 to 2 hours under conditions of humidity of 85 to 95% and temperature of 60 to 70 ° C, and then the humidity and temperature Lower the humidity and the secondary drying for 3 to 4 hours under the conditions of 30 ~ 40% humidity and 50 ~ 60 ℃ temperature, and then lower the humidity and temperature further to 7 ~ 8 hours under the conditions of 1 ~ 3% humidity and 30 ~ 40 ℃ temperature It goes through a 3rd drying process during
이와 같이 습도 및 온도를 점차적으로 낮추면서 3단계에 걸쳐 재료를 건조시키는 것은 각 천연재료 본래의 맛과 향, 색상을 최대한 유지하고, 영양소 파괴를 방지하면서 완전 건조시키기 위한 것으로, 만약, 상기와 같은 조건에서 재료들이 건조되지 않으면 재료 본래의 색상이 변질되거나, 풋내, 쓴맛 등이 제거되지 않아 기호성이 떨어져서 좋지 못하다.Drying the ingredients in three stages while gradually lowering the humidity and temperature in this way is to keep the original taste, aroma, and color of each natural material as much as possible and to completely dry it while preventing the destruction of nutrients. If the ingredients are not dried under the conditions, the original color of the material is changed or the green smell and bitter taste are not removed, which is not good because the palatability is poor.
3) 재료의 추출(S23)3) Extraction of materials (S23)
상기 재료의 건조과정(S23)에서 획득한 수세미 및 비트의 건조물은 가열 및 농축 과정을 통한 추출이 진행된다. 이때, 건조된 수세미와 건조된 비트와 물은 0.5:0.5:9 중량비로 혼합한 다음 100~120℃ 조건으로 6~8시간동안 가열 농축한 후 80~100메쉬로 여과하여 추출물을 획득한다.The dried material of the loofah and bits obtained in the drying process of the material (S23) is extracted through a heating and concentration process. At this time, the dried loofah, dried beets and water are mixed in a weight ratio of 0.5: 0.5: 9, heated and concentrated for 6 to 8 hours at 100 to 120 ° C, and then filtered through 80 to 100 mesh to obtain an extract.
바람직하게, 상기 농축과정은 추출물의 수분이 10~20% 증발하는 시점까지 가열하는 것이 좋다. Preferably, the concentration process is preferably heated to the point of evaporation of 10 to 20% of the water in the extract.
만약, 상기 가열온도보다 낮거나 가열시간이 짧게 추출이 진행되면 수세미와 비트의 추출과정이 충분히 진행되지 않아 진한 풍미를 제공할 수 없으며, 상기 가열온도보다 높거나 가열시간이 길게 진행되면 추출물이 지나치게 진해져서 쓴맛이 강해질 수 있어 좋지 못하다. If the extraction process is lower than the heating temperature or the heating time is short, the extraction process of the loofah and the beetroot does not proceed sufficiently to provide a rich flavor, and if the heating temperature is higher than the heating temperature or the heating time is long, the extract is excessively It is not good because it can become thick and bitter.
4) 기능성 염수의 제조(S24)4) Preparation of functional saline (S24)
상기 추출(S23)과정에서 획득한 수세미 및 비트 추출물에 천일염을 혼합하여 소금물을 제조한다. 이때, 수세미 및 비트 추출물에 천일염을 충분히 저어주며 녹인 후 염도계를 이용하여 측정한 염도값이 16~18% 범위가 되도록 한다. 상기에서 염도값이 너무 낮게 형성되면 된장이 산화 또는 부패될 수 있기에 적절한 염도 설정이 필요하다. Sea salt is mixed with loofah and beet extract obtained in the extraction (S23) to prepare salt water. At this time, the sea salt is sufficiently stirred in the loofah and beet extract and dissolved so that the salinity value measured using a salinity meter is in the range of 16 to 18%. If the salinity value is too low in the above, it is necessary to set the appropriate salinity because soybean paste can be oxidized or spoiled.
상기에서 염도값이 맞춰진 소금물에 수세미 수액을 더 첨가한 후 잘 혼합되도록 저어준다. 이때, 소금물에 첨가되는 수세미 수액은 소금물 100중량부에 대하여 수세미수액 1~2중량부를 더 투입한 후 혼합한다. 만약, 상기 수세미수액이 상기 범위보다 많이 함유되면 경제성이 떨어져서 좋지 못하고, 수세미수액이 상기 범위보다 적게 함유되면 풍미가 떨어지고, 항산화효과를 기대할 수 없어 좋지 못하다.After adding more loofah sap to the salt water whose salinity value has been adjusted above, stir to mix well. At this time, the loofah sap added to the salt water is mixed after adding 1 to 2 parts by weight of the loofah sap with respect to 100 parts by weight of the salt water. If the loofah sap is contained more than the above range, it is not good because economical efficiency is poor, and if the loofah sap is contained less than the above range, the flavor is deteriorated and the antioxidant effect cannot be expected.
이와 같은 과정을 통해 염도는 낮추고, 첨가 재료를 통해 풍미와 항산화효과를 증대시킨 기능성 염수를 획득한다.Through this process, the salinity is lowered, and functional brine with increased flavor and antioxidant effect is obtained through additive materials.
3. 전통 된장의 제조과정 (S31 ~ S33) 3. Manufacturing Process of Traditional Soybean Paste (S31 ~ S33)
1) 1차 발효(S31)1) Primary fermentation (S31)
깨끗이 씻고 소독한 항아리에 기능성 염수를 붓고 메주를 차곡차곡 쌓아 넣는다. 이때, 메주와 염수의 혼합비는 1:3 내지 1:5 중량비가 적당하다.Pour the functional brine into a clean and sterilized jar, and stack the dried fermented soybeans one by one. At this time, the mixing ratio of meju and brine is 1:3 to 1:5 by weight.
이후, 항아리 안에 대나무 발을 놓고 돌로 눌러 메주가 염수 속에 잠기도록 한다. 메주가 표면에 뜨면 오염 미생물이 생육할 수 있기에 주의한다. 숯과 고추, 계피 등을 넣기도 하는데, 숯은 불순물제거, 계피는 오염 미생물 생육 억제효과가 있다. 맑은 날에는 뚜껑을 열어서 표면에 자랄 수 있는 산막효모의 생육을 억제한다. 대개 15~20℃의 온도에서 40~60일 발효시키는데, 이때 protease에 의해 아미노산이 생성되며, Zygosaccharomyces rouxii 에 의해 에탄올과, Pediococcus 에 의해 젖산이 생성된다.After that, the bamboo feet are placed in the jar and pressed with a stone so that the fermented soybeans are submerged in the brine. Be careful as contaminant microorganisms can grow if fermented soybeans float on the surface. Charcoal, red pepper, and cinnamon are also added. Charcoal removes impurities, and cinnamon has the effect of inhibiting the growth of contaminating microorganisms. On sunny days, open the lid to inhibit the growth of film yeast that can grow on the surface. It is usually fermented for 40 to 60 days at a temperature of 15 to 20 ° C. At this time, amino acids are produced by protease, ethanol by Zygosaccharomyces rouxii, and lactic acid by Pediococcus.
2) 장 가르기(S32)2) Cutting the intestines (S32)
1차 발효과정을 거친 발효물은 고형부와 액상부로 구분되는데 액상부는 분리하고 고형부만을 획득한다. 이때, 고형부는 메주가 발효된 형태의 것으로, 획득한 메주 고형부는 손으로 비벼 덩어리를 분해시킴으로 된장을 획득한다. The fermented product that has undergone the primary fermentation process is divided into a solid part and a liquid part, and the liquid part is separated and only the solid part is obtained. At this time, the solid part is in the form of fermented soybean paste, and the obtained soybean paste is obtained by rubbing the meju solid part with hands to break down the lumps.
3) 2차 발효(S33)3) Second fermentation (S33)
상기에서 획득한 된장은 항아리에 넣고 20~30℃의 조건에서 3~6개월간 더 숙성 발효시킴으로 구수하고 감칠맛이 있으며 항산화효과 및 각종 영양효과가 증대된 호두 된장을 완성한다.The soybean paste obtained above is put in a jar and fermented for 3 to 6 months at 20 to 30 ° C to complete walnut soybean paste that is savory, savory, and has increased antioxidant and various nutritional effects.
4. 드레싱 소스 베이스 제조과정 (S41 ~ S42) 4. Dressing Sauce Base Manufacturing Process (S41 ~ S42)
1) 드레싱 재료의 혼합(S41)1) Mixing of dressing materials (S41)
드레싱 소스 베이스를 제조함에 있어서, 마요네즈 20~30중량%, 올리고당 20~30중량%, 정제수 20~30중량%, 참깨 5~10중량%, 호두기름 5~10중량%, 설탕 5~10중량%, 식초 5~10중량%를 포함하는 배합을 통해 드레싱 혼합물 전체 100중량%를 획득한다. 이때, 상기 드레싱 혼합물을 구성하는 각 재료의 조성 범위를 벗어나면 맛의 균형이 이루어지지 않고 풍미가 부족하여 전체적인 기호성이 저하될 수 있기에 각 재료의 배합 범위는 상기 범위 내에서 이루어지도록 함이 바람직하다. In preparing the dressing sauce base, mayonnaise 20-30% by weight, oligosaccharide 20-30% by weight, purified water 20-30% by weight, sesame seeds 5-10% by weight, walnut oil 5-10% by weight, sugar 5-10% by weight , Obtain 100% by weight of the entire dressing mixture through a formulation containing 5 to 10% by weight of vinegar. At this time, if the composition range of each material constituting the dressing mixture is out of range, the balance of taste is not achieved and the overall palatability may be reduced due to lack of flavor, so the blending range of each material is preferably made within the above range. .
2) 드레싱 혼합물의 균질화(S42)2) Homogenization of dressing mixture (S42)
상기 드레싱 혼합물은 균질기에 투입한 후 50~70℃ 온도조건 및 50~150rpm 회전속도로 15~30분간 교반하는 균질화 과정을 진행한다. 이때, 상기 온도조건, 회전속도 및 교반시간 범위 내에서 균질화 과정을 진행함이 바람직한데, 상기 온도조건, 회전속도 및 교반시간 범위보다 미달되는 조건에서 균질화 과정이 진행되면 충분한 균질화가 이루어지지 않아 재료들의 밀도에 따른 층 분리가 형성되거나 유화안정성이 좋지 않게 나타날 수 있으며, 상기 온도조건, 회전속도 및 교반시간 범위를 지나치게 초과한 조건에서 균질화 과정을 진행하는 것은 생산성을 저하시키는 문제로 바람직하지 않다.After the dressing mixture is put into a homogenizer, a homogenization process of stirring for 15 to 30 minutes at a temperature condition of 50 to 70 ° C and a rotation speed of 50 to 150 rpm is performed. At this time, it is preferable to proceed with the homogenization process within the range of the temperature conditions, rotation speed and stirring time. Layer separation according to their density may be formed or emulsion stability may be poor, and it is not preferable to proceed with the homogenization process under conditions that excessively exceed the above temperature conditions, rotational speed and stirring time ranges due to a problem of lowering productivity.
5. 전통 된장 드레싱 소스 제조과정 (S51 ~ S54) 5. Traditional soybean paste dressing sauce manufacturing process (S51 ~ S54)
1) 된장 및 드레싱 재료의 혼합(S51)1) Mixing of soybean paste and dressing ingredients (S51)
숙성 발효 과정(S33)을 거친 전통 된장 10~25중량%, 혼합 및 균질화 과정(S42)을 거친 드레싱 혼합물 75~90중량%를 포함하는 배합을 통해 된장 드레싱 혼합물 전체 100중량%를 획득한다. 이때, 전통 된장이 상기 조성 범위보다 부족하게 포함되면 된장 특유의 고소한 풍미가 느껴지지 않아 좋지 못하고, 전통 된장이 상기 조성 범위를 초과하여 지나치게 많은 양이 포함되면 짠 맛이 강해져서 기호성이 저하되기에 좋지 못하므로, 전통 된장과 드레싱 혼합물의 조성 범위는 상기 범위 내에서 이루어지도록 한다.Obtain 100% by weight of the total soybean paste dressing mixture through a formulation containing 10 to 25% by weight of traditional soybean paste subjected to aging fermentation process (S33) and 75 to 90% by weight of dressing mixture subjected to mixing and homogenization process (S42). At this time, if traditional miso is contained in an amount less than the above composition range, the unique savory flavor of miso is not felt, and if traditional miso is included in an excessive amount exceeding the above composition range, the salty taste becomes strong and the palatability decreases. Since it is not good, the composition range of the traditional soybean paste and dressing mixture is made within the above range.
2) 된장 드레싱 혼합물의 균질화(S52)2) Homogenization of soybean paste dressing mixture (S52)
상기 된장 드레싱 혼합물은 균질기에 투입한 후 50~70℃ 온도조건 및 100~200rpm 회전속도로 30~60분간 교반하는 균질화 과정을 진행한다. 이때, 상기 온도조건, 회전속도 및 교반시간 범위 내에서 균질화 과정을 진행함이 바람직한데, 상기 온도조건, 회전속도 및 교반시간 범위보다 미달되는 조건에서 균질화 과정이 진행되면 충분한 균질화가 이루어지지 않아 전통 된장이 뭉친 상태로 풀어지지 않거나 된장 재료가 고르게 혼합되지 않아 드레싱 소스의 맛에 대한 균일화가 이루어지지 않기에 바람직하지 않고, 상기 온도조건, 회전속도 및 교반시간 범위를 지나치게 초과한 조건에서 균질화 과정을 진행하는 것은 생산성을 저하시키는 문제로 바람직하지 않다.The soybean paste dressing mixture is put into a homogenizer and then subjected to a homogenization process of stirring for 30 to 60 minutes at a temperature condition of 50 to 70 ° C and a rotation speed of 100 to 200 rpm. At this time, it is preferable to proceed with the homogenization process within the range of the temperature conditions, rotation speed and stirring time. It is undesirable because the soybean paste is not released in a lumpy state or the soybean paste ingredients are not mixed evenly, so that the taste of the dressing sauce cannot be uniformed. Proceeding is undesirable because it lowers productivity.
3) 된장 드레싱 혼합물의 살균(S53)3) Sterilization of soybean paste dressing mixture (S53)
상기 혼합 및 균질화 과정(S52)을 거친 된장 드레싱 혼합물은 90~110℃ 온도조건에서 10~50분간 살균한다. 이때, 상기 온도범위 및 시간범위에 미달되는 조건에서 살균이 진행되면 안정적인 살균이 이루어지지 않아 바람직하지 않고, 상기 온도범위 및 시간범위를 지나치게 초과하는 조건에서 살균이 진행되면 생산성을 저하시키는 문제로 바람직하지 않다.The soybean paste dressing mixture that has undergone the mixing and homogenization process (S52) is sterilized for 10 to 50 minutes at a temperature of 90 to 110 ° C. At this time, if sterilization proceeds under conditions that do not reach the above temperature range and time range, it is not preferable because stable sterilization does not occur, and when sterilization proceeds under conditions exceeding the above temperature range and time range, it is preferable due to a problem of reducing productivity. don't
4) 된장 드레싱 혼합물의 포장(S54)4) Packaging of soybean paste dressing mixture (S54)
상기 살균 과정(S53)을 거친 된장 드레싱 혼합물은 밀봉 포장하는 과정을 통해 된장 드레싱 소스를 완성한다. 이때, 포장재는 빛 차단성 및 산소 차단성이 우수한 포장재질의 포장재에 충진함이 제품 보존 및 변질 방지를 위해 바람직하다.The soybean paste dressing mixture that has undergone the sterilization process (S53) completes the soybean paste dressing source through the process of sealing and packaging. At this time, it is preferable to fill the packaging material in a packaging material having excellent light blocking properties and oxygen blocking properties in order to preserve the product and prevent deterioration.
< 실시예 1 > 호두 된장 제조<Example 1> Preparation of walnut soybean paste
1단계 : 호두의 외피를 제거한 후 호두 열매만을 분리하여 호두 재료 1㎏을 준비하였다.Step 1: After removing the outer shell of the walnut, only the walnut fruit was separated to prepare 1 kg of walnut material.
2단계 : 분리한 호두 열매를 온수 60℃에서 30분간 침지하여 호두의 쓴맛을 제거한 후 햇빛에 3일동안 완전 건조시키면서 수분을 제거하였다.Step 2: The separated walnut fruit was immersed in hot water at 60 ° C for 30 minutes to remove the bitter taste of the walnut, and then completely dried in sunlight for 3 days to remove moisture.
3단계 : 메주콩 9㎏과 물 27ℓ를 혼합한 후 12시간 동안 침지시켜 콩을 불리는 과정을 수행하였다. Step 3: After mixing 9 kg of soybeans and 27 ℓ of water, the process of soaking for 12 hours was performed to call the beans.
4단계 : 불린 콩과 물을 1:2 중량비로 혼합한 다음, 센 불에서 1시간 → 중불에서 1시간 → 약불에서 2시간 동안 바닥에 눌지 않도록 저어주며 가열하였다.Step 4: Mix the soaked soybeans and water at a weight ratio of 1:2, then heat over high heat for 1 hour → medium heat for 1 hour → low heat for 2 hours while stirring so as not to burn to the bottom.
5단계 : 4단계에서 삶아진 콩은 바구니로 물을 뺀 후, 2단계에서 침지과정을 거친 호두 열매와 혼합하여 콩과 호두의 혼합물을 획득하였다.Step 5: The soybeans boiled in step 4 were drained with a basket and then mixed with walnuts that had been soaked in step 2 to obtain a mixture of beans and walnuts.
6단계 : 5단계에서 획득한 삶은 콩과 호두의 혼합물은 콩의 온기가 식기 전에 분쇄기를 이용하여 100 메쉬 입도 크기로 분쇄하였다.Step 6: The mixture of boiled soybeans and walnuts obtained in step 5 was pulverized into a particle size of 100 mesh using a grinder before the beans cooled down.
7단계 : 6단계에서 획득한 분쇄물을 이용하여 육면체 형상의 메주를 성형한 후, 성형된 메주는 통풍이 잘되는 실온에서 3일동안 말려 메주의 수분을 건조시켰다.Step 7: After forming hexahedral meju using the pulverized material obtained in step 6, the molded meju was dried at room temperature with good ventilation for 3 days to dry the moisture of the meju.
8단계 : 건조된 메주는 볏짚으로 묶어 매달아 실온에서 1개월 동안 자연 미생물에 의해 발효시키는 과정을 거쳤고, 최종적으로 건조된 메주 10㎏을 획득하였다. Step 8: Dried meju was tied with rice straw and hung, and fermented by natural microorganisms at room temperature for 1 month, and finally, 10 kg of dried meju was obtained.
9단계 : 수세미 열매와 비트를 깨끗한 물에 씻은 후 0.5~1㎝의 두께로 얇게 썰어 재료를 준비하고, 수세미 열매를 수확하는 과정에서 나오는 수세미 수액을 별도의 용기에 받아서 준비한다.Step 9: After washing loofah fruit and beets in clean water, slice them into thin slices of 0.5 to 1 cm to prepare the ingredients, and prepare the loofah sap from the harvesting process in a separate container.
10단계 : 얇게 썰은 수세미 열매와 비트는 건조기에 투입한 후 습도 90%, 온도 65℃의 조건에서 2시간 동안 1차 건조하였고, 이후 습도 및 온도를 낮추어 습도 35%, 온도 55℃의 조건에서 4시간 동안 2차 건조하였으며, 이후 습도 및 온도를 더 낮추어 습도 2%, 온도 35℃의 조건에서 8시간 동안의 3차 건조하였다.Step 10: After putting the thinly sliced loofah fruits and beets into a dryer, they were first dried for 2 hours at a humidity of 90% and a temperature of 65 ° C, and then the humidity and temperature were lowered to 35% humidity and a temperature of 55 ° C. Secondary drying was performed for an hour, and then, the humidity and temperature were further lowered, and the third drying was performed for 8 hours at a humidity of 2% and a temperature of 35 ° C.
11단계 : 건조된 수세미 열매 2.5㎏, 건조된 비트 2.5㎏, 물 45ℓ를 혼합하고, 110℃ 조건으로 6시간동안 가열 농축과정을 거친 후, 80 메쉬로 여과하여 추출물 40ℓ를 획득하였다.Step 11: 2.5 kg of dried loofah fruits, 2.5 kg of dried beets, and 45 L of water were mixed, heated and concentrated at 110 ° C for 6 hours, and then filtered through 80 mesh to obtain 40 L of extract.
12단계 : 11단계에서 획득한 추출물 40ℓ에 천일염 8.8㎏을 혼합하여 항산화효과를 향상시키고 염도값 18% 범위를 갖는 기능성 염수를 획득하였다. Step 12: 8.8 kg of sea salt was mixed with 40 ℓ of the extract obtained in step 11 to improve the antioxidant effect and obtain a functional brine having a salinity value in the range of 18%.
13단계 : 12단계에서 획득한 염수에 수세미수액 0.5ℓ를 더 혼합하여 풍미와 항산화효과를 향상시킨 기능성 염수를 획득하였다.Step 13: A functional brine with improved flavor and antioxidant effect was obtained by further mixing 0.5 ℓ of loofah sap with the brine obtained in step 12.
14단계 : 깨끗이 씻고 소독한 항아리에 13단계에서 획득한 기능성 염수 48.8ℓ를 붓고, 8단계에서 획득한 메주 10㎏(10장)을 차곡차곡 쌓아 넣는다.Step 14: Pour 48.8ℓ of the functional brine obtained in step 13 into a cleanly washed and sterilized jar, and stack 10 kg of meju (10 sheets) obtained in step 8 one by one.
15단계 : 항아리에 숯과, 홍고추를 넣고 20℃의 온도 조건에서 45일동안 1차 발효시켰다.Step 15: Put charcoal and red pepper in a jar and ferment the first time for 45 days at a temperature of 20℃.
16단계 : 1차 발효과정을 거친 발효물에서 액상은 분리하고, 고형물에 해당하는 메주는 손으로 비벼 덩어리를 분해시킴으로 된장을 획득하였다.Step 16: The liquid phase was separated from the fermented product that had undergone the first fermentation process, and soybean paste was obtained by rubbing the fermented soybean paste, which corresponds to solid matter, by hand to break down the lumps.
17단계 : 16단계에서 획득한 된장은 30℃의 온도조건에서 3개월간 2차 발효과정을 거치면서 본 발명의 실시예에 해당하는 된장 시료를 확보하였다.Step 17: The doenjang obtained in step 16 was subjected to a secondary fermentation process for 3 months at a temperature of 30 ° C to secure a doenjang sample corresponding to the embodiment of the present invention.
< 실시예 2 > 된장 드레싱 소스 제조<Example 2> Preparation of soybean paste dressing sauce
18단계 : 마요네즈 500g, 올리고당 400g, 참깨 100g, 호두기름 100g, 설탕 100g, 식초 100g, 정제수 400g 을 배합하여 드레싱 혼합물을 획득하였다.Step 18: 500 g of mayonnaise, 400 g of oligosaccharide, 100 g of sesame seeds, 100 g of walnut oil, 100 g of sugar, 100 g of vinegar, and 400 g of purified water were mixed to obtain a dressing mixture.
19단계 : 18단계에서 획득한 드레싱 혼합물은 균질기에 투입한 후 70℃ 온도조건, 100rpm 회전속도로 20분간 교반하는 균질화 과정을 진행하였다.Step 19: After putting the dressing mixture obtained in step 18 into a homogenizer, a homogenization process of stirring for 20 minutes at a temperature condition of 70 ° C and a rotation speed of 100 rpm was performed.
20단계 : 17단계에서 획득한 된장 300g과, 19단계에서 획득한 드레싱 혼합물 1.7kg을 혼합하여 된장 드레싱 혼합물을 획득하였다.Step 20: A soybean paste dressing mixture was obtained by mixing 300 g of the soybean paste obtained in step 17 and 1.7 kg of the dressing mixture obtained in step 19.
21단계 : 20단계에서 획득한 된장 드레싱 혼합물은 균질기에 투입한 후 70℃ 온도조건, 150rpm 회전속도로 40분간 교반하는 균질화 과정을 진행하였다.Step 21: After putting the soybean paste dressing mixture obtained in step 20 into a homogenizer, a homogenization process of stirring at a temperature condition of 70 ° C and a rotation speed of 150 rpm for 40 minutes was performed.
22단계 : 균질화 과정을 마친 된장 드레싱 혼합물은 100℃에서 30분동안 살균 과정을 거친 후 된장 드레싱 소스를 획득하였다.Step 22: The homogenized soybean paste dressing mixture was sterilized at 100 ° C. for 30 minutes to obtain a soybean paste dressing sauce.
< 비교예 1 > 비교대상 된장 제조<Comparative Example 1> Preparation of comparative soybean paste
1단계 : 메주콩 10㎏과 물 27ℓ를 혼합한 후 12시간 동안 침지시켜 콩을 불리는 과정을 수행하였다. Step 1: After mixing 10 kg of soybean with 27 ℓ of water, it was immersed for 12 hours to perform a process of calling soybeans.
2단계 : 불린 콩과 물을 1:2 중량비로 혼합한 다음, 센 불에서 1시간 → 중불에서 1시간 → 약불에서 2시간 동안 바닥에 눌지 않도록 저어주며 가열하였다.Step 2: Soaked beans and water were mixed in a weight ratio of 1:2, then heated over high heat for 1 hour → medium heat for 1 hour → low heat for 2 hours while stirring so as not to burn to the bottom.
3단계 : 2단계에서 삶아진 콩은 바구니로 물을 뺀 후, 콩의 온기가 식기 전에 분쇄기를 이용하여 100 메쉬 입도 크기로 분쇄하였다.Step 3: The beans boiled in Step 2 were pulverized into a particle size of 100 mesh using a grinder after draining the water in a basket and before the beans cooled down.
4단계 : 3단계에서 획득한 분쇄물을 이용하여 육면체 형상의 메주를 성형한 후, 성형된 메주는 통풍이 잘되는 실온에서 3일동안 말려 메주의 수분을 건조시켰다.Step 4: After forming hexahedral meju using the pulverized material obtained in step 3, the molded meju was dried at room temperature with good ventilation for 3 days to dry the moisture of the meju.
5단계 : 건조된 메주는 볏짚으로 묶어 매달아 실온에서 1개월 동안 자연 미생물에 의해 발효시키는 과정을 거쳤고, 최종적으로 건조된 메주 10㎏을 획득하였다. Step 5: The dried fermented soybean paste was tied with rice straw and hung, and fermented by natural microorganisms at room temperature for one month, and finally, 10 kg of dried fermented soybean paste was obtained.
6단계 : 정제수 40ℓ에 천일염 8.8㎏을 혼합하여 염도값 18% 범위를 갖는 염수를 획득하였다. Step 6: 8.8 kg of sea salt was mixed with 40 L of purified water to obtain brine having a salinity value of 18%.
7단계 : 깨끗이 씻고 소독한 항아리에 6단계에서 획득한 염수 48.8ℓ를 붓고, 5단계에서 획득한 메주 10㎏(10장)을 차곡차곡 쌓아 넣는다.Step 7: Pour 48.8ℓ of brine obtained in step 6 into a cleanly washed and sterilized jar, and stack 10 kg (10 sheets) of fermented soybean paste obtained in step 5 one by one.
8단계 : 항아리에 숯과, 홍고추를 넣고 20℃의 온도 조건에서 45일동안 1차 발효시켰다.Step 8: Put charcoal and red pepper in a jar and ferment the first time at 20℃ for 45 days.
9단계 : 1차 발효과정을 거친 발효물에서 액상은 분리하고, 고형물에 해당하는 메주는 손으로 비벼 덩어리를 분해시킴으로 된장을 획득하였다.Step 9: The liquid phase was separated from the fermented product that had undergone the primary fermentation process, and soybean paste was obtained by rubbing the fermented soybean paste (Meju), which corresponds to the solid material, to break down the lumps by hand.
10단계 : 9단계에서 획득한 된장은 30℃의 온도조건에서 3개월간 2차 발효과정을 거치면서 본 발명의 비교예에 해당하는 된장 시료를 확보하였다.Step 10: The doenjang obtained in step 9 went through a secondary fermentation process for 3 months at a temperature of 30 ° C., and a doenjang sample corresponding to the comparative example of the present invention was obtained.
< 비교예 2 > 비교대상 된장 드레싱 소스 제조<Comparative Example 2> Preparation of comparative soybean paste dressing sauce
11단계 : 시중에서 판매하는 샐러드용 드레싱 소스(마요네즈 베이스)를 구입하여 준비하였다.Step 11: A commercially available salad dressing sauce (mayonnaise base) was purchased and prepared.
12단계 : 10단계에서 획득한 된장 300g과, 11단계에서 준비한 시판용 드레싱 소스 1.7kg을 혼합하여 된장 드레싱 혼합물을 획득하였다.Step 12: A soybean paste dressing mixture was obtained by mixing 300 g of soybean paste obtained in step 10 and 1.7 kg of a commercially available dressing sauce prepared in step 11.
13단계 : 12단계에서 획득한 된장 드레싱 혼합물은 균질기에 투입한 후 70℃ 온도조건, 150rpm 회전속도로 40분간 교반하는 균질화 과정을 진행하였다.Step 13: After putting the soybean paste dressing mixture obtained in step 12 into a homogenizer, a homogenization process of stirring at a temperature condition of 70 ° C and a rotation speed of 150 rpm for 40 minutes was performed.
14단계 : 균질화 과정을 마친 된장 드레싱 혼합물은 100℃에서 30분동안 살균 과정을 거친 후 비교대상 된장 드레싱 소스를 획득하였다.Step 14: The homogenized soybean paste dressing mixture was sterilized at 100 ° C. for 30 minutes, and then a comparative soybean paste dressing source was obtained.
< 실험예 1 > 된장의 일반성분 분석<Experimental Example 1> General Component Analysis of Soybean Paste
본 발명의 실시예 1과 같이 메주콩에 호두를 혼합 발효하고, 기능성 추출물을 이용한 염수를 통해 제조한 본 발명 된장 시료와, 비교예 1과 같이 통상의 제조방법으로 제조한 비교대상 된장 시료에 대해 일반성분을 분석하면 다음과 같다.As in Example 1 of the present invention, walnuts are mixed and fermented with soybeans, and the soybean paste sample of the present invention prepared through brine using a functional extract and the comparative soybean paste sample prepared by a conventional manufacturing method as in Comparative Example 1 are general The components are analyzed as follows.
1. 수분함량1. Moisture content
수분함량은 적외선 수분측정기를 이용하여 측정하였다.Moisture content was measured using an infrared moisture meter.
2. pH 측정2. pH measurement
pH는 각각의 된장 시료 무게 5g을 취하고 증류수 45mL에 희석하여 진탕시킨 후 pH미터를 이용하여 측정하였다.pH was measured using a pH meter after taking 5 g of the weight of each soybean paste sample, diluting it in 45 mL of distilled water and shaking it.
3. 염도 측정3. Salinity measurement
각각의 된장 시료 10g에 증류수 90mL를 가하여 1분 동안 교반한 후 염도계로 측정하였다.90 mL of distilled water was added to 10 g of each soybean paste sample, stirred for 1 minute, and then measured with a salinity meter.
4. 아미노태 질소(amino-type nitrogen) 측정4. Measurement of amino-type nitrogen
아미노태 질소는 Formol법으로 측정하였다. 각각의 된장 시료 1g을 비커에 취하고 증류수 50mL를 가하고 240초 동안 진탕 혼합하여 충분히 용해한 다음 0.1N NaOH 용액으로 pH 8.4로 적정하였다. 여기에 중성 포르말린 20 mL를 가하고 20초 동안 진탕 혼합한 뒤 다시 0.1N NaOH 용액으로 pH 8.4가 되도록 중화·적정하였다.Amino nitrogen was measured by the Formol method. 1g of each soybean paste sample was taken in a beaker, 50mL of distilled water was added, shaken and mixed for 240 seconds to fully dissolve, and then titrated to pH 8.4 with 0.1N NaOH solution. 20 mL of neutral formalin was added thereto, mixed with shaking for 20 seconds, and then neutralized and titrated to pH 8.4 with 0.1N NaOH solution.
아미노태 질소(mg%)=(0.1N NaOH 적정량×1.401×F×희석배수×100)/시료량(g)Amino nitrogen (mg%) = (0.1N NaOH titration × 1.401 × F × dilution factor × 100) / sample amount (g)
된장의 숙성기간은 3개월로 하였으며, 일반성분 분석으로는 수분, 염도, pH, 아미노태 질소를 분석하였다.The aging period of soybean paste was 3 months, and moisture, salinity, pH, and amino nitrogen were analyzed for general component analysis.
숙성기간 동안 수분 함량은 비교예 55.3% 실시예 55.8% 로 모두 표준규격 60% 이하에 해당하는 적정 수준이었다.During the aging period, the moisture content was 55.3% in Comparative Example and 55.8% in Example, all of which were at an appropriate level corresponding to 60% or less of the standard.
각 된장의 염도는 비교예 16.2% 실시예 15.5% 로 숙성과정에서 염도가 조금 낮아졌고, 특히 실시예에서는 염수 생성시 수세미수액이 더 첨가되는 과정에서 더욱 낮은 염도가 형성되었을 것으로 판단한다.The salinity of each soybean paste was 16.2% for Comparative Example and 15.5% for Example, and the salinity was slightly lowered during the maturation process.
pH는 수소이온 농도로 식품의 산성과 알칼리성 정도를 나타내는 수치로 시료간의 큰 차이는 없었다.pH is a value indicating the degree of acidity and alkalinity of food in terms of hydrogen ion concentration, and there was no significant difference between samples.
아미노태 질소는 발효식품의 숙성도를 판단하는 성분으로 된장의 제조와 숙성 과정 중에 단백질이 효소작용으로 가수분해 되어 맛을 내는 아미노산을 생성하는데 비교예와 실시예 모두 표준규격인 300 mg% 이상이었으며, 실시예에서 더 높은 수치가 확인되었다.Amino nitrogen is a component that determines the degree of maturity of fermented foods, and protein is hydrolyzed by enzyme action during the manufacturing and aging process of soybean paste to produce amino acids that give a taste. In both Comparative Examples and Examples, the standard was 300 mg% or more. , higher values were found in the examples.
상기와 같이 비교예와 실시예의 일반성분 분석 결과에 의하면, 본 발명의 실시예에 따라 제조된 호두 된장이 염도는 낮아지고 숙성은 더 많이 진행되어 나트륨 감소에 따른 건강을 증진시키면서 발효식품의 풍미는 더욱 향상시킬 수 있는 결과를 확인할 수 있었다.As described above, according to the general component analysis results of Comparative Examples and Examples, walnut miso prepared according to the embodiment of the present invention has lower salinity and more aging, improving health due to sodium reduction, and flavor of fermented food It was possible to confirm the results that could be further improved.
< 실험예 2 > 항산화 효능 실험<Experimental Example 2> Antioxidant efficacy test
이하, 본 발명의 실시예 1과 같이 제조된 기능성 염수를 이용한 호두 된장과, 비교예 2와 같이 통상의 제조방법으로 제조된 일반 전통된장에 대해 항산화 효능을 비교해보고자 한다.Hereinafter, the antioxidative efficacy of walnut soybean paste using functional brine prepared in Example 1 of the present invention and general traditional soybean paste prepared by a conventional manufacturing method as in Comparative Example 2 will be compared.
실험 항목은 비교예 1과 실시예 1을 대상으로 각 된장에 포함되는 총 폴리페놀(polyphenol) 함량과, DPPH radical 소거 활성능(scavenging activity) 및 SOD(Superoxide Dismutase) 유사 활성능(like activity) 을 비교 실험한다.The experimental items were the total polyphenol content, DPPH radical scavenging activity, and SOD (Superoxide Dismutase) like activity contained in each soybean paste for Comparative Example 1 and Example 1. Do a comparative experiment.
총 폴리페놀함량은 Folin-Ciocalteu법(Amerine & Ough 1980)을 이용하여 측정하였다. 시료 1 mL를 95% ethanol 1 mL 와 증류수 5 mL를 첨가하고, 1 N Folin-ciocalteu reagent 0.5 mL를 넣어 골고루 교반한 후에, 5 분간 대기한 후 Na2C03 1 mL를 가하고 흡광도 725 nm에서 1 시간 이내에 측정하여 gallic acid를 이용한 표준곡선으로 양을 환산하였다. Total polyphenol content was measured using the Folin-Ciocalteu method (Amerine & Ough 1980). Add 1 mL of 95% ethanol and 5 mL of distilled water to 1 mL of sample, add 0.5 mL of 1 N Folin-ciocalteu reagent, stir evenly, wait for 5 minutes, add 1 mL of Na2C03, and measure absorbance at 725 nm within 1 hour. The amount was converted into a standard curve using gallic acid.
한편, DPPH radical 에 의한 소거 활성능은 Blois의 방법(Blois MS 1958)을 준용하여 측정하였다. 각 시료 0.5 mL 에 60 ㎛ DPPH 3 mL 를 넣고 vortex 한 후에 15 분 동안 경과한 후에 517 nm 에서 흡광도를 측정하였다. On the other hand, the scavenging activity by DPPH radical was measured by applying Blois' method (Blois MS 1958). 3 mL of 60 μm DPPH was added to 0.5 mL of each sample, vortexed, and after 15 minutes, the absorbance was measured at 517 nm.
또한, SOD 유사 활성능은 xanthine oxidase 에 의해 hypoxanthine 을 uric acid 로 전환시키는 과정에서 생성되는 superoxide 를 NBT 와 반응시켜 발생하는 방법을 이용하여 측정하였다. 50 mM phosphate buffer (pH 7.5) 560 μL, 시료 40 μL, 1.5 mM NBT 40 μL, 3 mM xanthine 160 μL, 0.13 units/mL xanthine oxidase 40 μL 를 가하여 혼합하고, 25℃에서 40분간 반응시켰다. 반응 후 96 well plate 에 200 μL 씩 분주하여 560 nm 에서 흡광도를 측정하여 SOD 유사활성을 측정하였다.In addition, the SOD-like activity was measured using a method generated by reacting superoxide generated in the process of converting hypoxanthine into uric acid by xanthine oxidase with NBT. 560 μL of 50 mM phosphate buffer (pH 7.5), 40 μL of sample, 40 μL of 1.5 mM NBT, 160 μL of 3 mM xanthine, and 40 μL of 0.13 units/mL xanthine oxidase were added, mixed, and reacted at 25° C. for 40 minutes. After the reaction, SOD-like activity was measured by measuring the absorbance at 560 nm by dispensing 200 μL into a 96 well plate.
상기 실험 결과와 같이, 본 발명의 실시예를 통해 제조된 기능성 추출물과 호두를 이용하여 제조된 된장은, 시중에서 판매되거나 통상의 제조방법에 의해 생산된 비교예와 비교 판단시, 각종 항산화실험에서 실시예가 매우 높은 수치를 나타내고 있음이 확인되었다. 이는 호두, 수세미열매, 비트가 갖고 있는 영양성분이 된장의 활성효과에도 영향을 미친 것으로 판단되며, 본 발명의 실시예를 통해 제조된 호두 된장은 다양한 건강 증진의 효과가 있는 것으로 판단된다.As shown in the above experimental results, the soybean paste prepared using the functional extract and walnuts prepared through the examples of the present invention is commercially available or produced by a conventional manufacturing method, and when compared with comparative examples, in various antioxidant experiments. It was confirmed that the examples show very high values. It is judged that the nutritional components of walnuts, loofah fruits, and beets also affect the activity of soybean paste, and walnut soybean paste prepared through the embodiment of the present invention is judged to have various health-promoting effects.
< 실험예 3 > 된장 드레싱 소스의 관능평가<Experimental Example 3> Sensory evaluation of soybean paste dressing sauce
상기 실시예 2를 통해 제조된 본 발명 된장 드레싱 소스와 비교예 2를 통해 제조된 비교대상 된장 드레싱 소스에 대하여 관능평가를 실시하였다. 검사요원은 실험에 대한 관심도와 검사요원으로서 적합성이 인정된 일반인 30명을 선정하여 실험의 목적을 설명하고 필요한 훈련을 시킨 후 5점 척도법에 따라 실시하였다. 검사요원들에게 실시예를 통해 제조된 호두 된장 드레싱 소스와, 비교예를 통해 제조된 일반 된장 드레싱 소스를 각각 시식하도록 하고 하기의 5점 척도법에 따라 점수를 매기도록 한 다음에 평균점수로 그 결과를 하기 표 3에 나타내었다.Sensory evaluation was performed on the soybean paste dressing sauce of the present invention prepared in Example 2 and the comparative soybean paste dressing sauce prepared in Comparative Example 2. The inspector selected 30 ordinary people who were recognized for their interest in the experiment and their suitability as an inspector, explained the purpose of the experiment, gave them necessary training, and conducted it according to the 5-point scale method. Inspectors were asked to sample the walnut soybean paste dressing sauce prepared in Examples and the general soybean paste dressing sauce prepared in Comparative Example, respectively, and score according to the following 5-point scale method, and then average the result. are shown in Table 3 below.
5점: 매우 우수하다. 4점: 우수하다. 3점: 보통이다.5 points: Very good. 4 points: Excellent. 3 points: Fair.
2점: 나쁘다. 1점: 매우 나쁘다.2 points: Bad. 1 point: Very bad.
상기 실험예 3에서 실시한 관능평가와 같이 본 발명의 실시예를 통해 제조된 호두 된장 드레싱 소스는 단맛과 감칠맛에서 좋은 반응을 보였고, 전체적 풍미에서도 높은 점수를 받을 수 있었으며, 전반적으로 평균 이상으로 우수하다는 반응을 확인할 수 있었다.As in the sensory evaluation conducted in Experimental Example 3, the walnut soybean paste dressing sauce prepared through the examples of the present invention showed a good response in sweetness and umami, was able to receive high scores in overall flavor, and was generally superior to average. reaction could be confirmed.
반면, 비교예를 통해 제조된 일반 된장 드레싱 소스는 맛의 차별화가 미미하다는 반응을 보였고, 전체적 풍미에서도 높은 점수를 받지 못한 것으로 확인되었다.On the other hand, the general soybean paste dressing sauce prepared through the comparative example showed a reaction that the differentiation of taste was insignificant, and it was confirmed that the overall flavor did not receive a high score.
본 발명은 첨부된 도면을 참조하여 바람직한 실시예를 중심으로 기술되었지만 당업자라면 이러한 기재로부터 본 발명의 범주를 벗어남이 없이 많은 다양한 자명한 변형이 가능하다는 것은 명백하다. 따라서 본 발명의 범주는 이러한 많은 변형의 예들을 포함하도록 기술된 청구범위에 의해서 해석되어져야 한다.Although the present invention has been described with reference to the accompanying drawings, focusing on preferred embodiments, it is clear that many various obvious modifications are possible to those skilled in the art from this description without departing from the scope of the present invention. Accordingly, the scope of the present invention should be construed by the claims described to include examples of these many variations.
Claims (1)
건조된 수세미 열매, 건조된 비트, 물을 0.5:0.5:9 중량비로 혼합한 후 100~120℃ 조건으로 6~8시간동안 가열 농축하여 추출물을 획득하는 과정;
상기 추출물에 소금을 투입하여 염도 16~18% 범위의 염수를 획득하는 과정;
상기 호두 메주와, 추출물을 이용하여 제조한 염수를 1:3 내지 1:5 중량비로 혼합하여 15~20℃의 온도에서 40~60일 동안 1차 발효하는 과정;
1차 발효과정 후 고형부에 해당하는 메주를 액상으로부터 분리하여 분쇄하고, 20~30℃의 조건에서 3~6개월 동안 2차 발효하여 된장을 획득하는 과정;
마요네즈 20~30중량%, 올리고당 20~30중량%, 정제수 20~30중량%, 참깨 5~10중량%, 호두기름 5~10중량%, 설탕 5~10중량%, 식초 5~10중량%를 포함하는 배합을 통해 드레싱 혼합물 전체 100중량%를 획득하는 과정;
상기 드레싱 혼합물은 균질기에 투입한 후 50~70℃ 온도조건 및 50~150rpm 회전속도로 15~30분간 교반하는 균질화 과정;
2차 발효 과정을 거친 전통 된장 10~25중량%, 혼합 및 균질화 과정을 거친 드레싱 혼합물 75~90중량%를 포함하는 배합을 통해 된장 드레싱 혼합물 전체 100중량%를 획득하는 과정;
상기 된장 드레싱 혼합물은 균질기에 투입한 후 50~70℃ 온도조건 및 100~200rpm 회전속도로 30~60분간 교반하는 균질화 과정;
상기 혼합 및 균질화 과정을 거친 된장 드레싱 혼합물을 90~110℃ 온도조건에서 10~50분간 살균하는 과정;
을 포함하여 이루어지는 것을 특징으로 하는 전통 된장 드레싱 소스의 제조 방법.
Process of preparing walnut meju by mixing boiled beans and walnut fruits in a weight ratio of 9: 1;
Obtaining an extract by mixing dried loofah fruits, dried beets, and water in a weight ratio of 0.5: 0.5: 9 and then heating and concentrating at 100 to 120 ° C for 6 to 8 hours;
Adding salt to the extract to obtain brine with a salinity of 16 to 18%;
Mixing the walnut meju and brine prepared using the extract at a weight ratio of 1:3 to 1:5 and primary fermentation at a temperature of 15 to 20 ° C. for 40 to 60 days;
After the first fermentation process, meju corresponding to the solid part is separated from the liquid phase and pulverized, and secondary fermentation is performed at 20 to 30 ° C for 3 to 6 months to obtain soybean paste;
20-30 wt% mayonnaise, 20-30 wt% oligosaccharide, 20-30 wt% purified water, 5-10 wt% sesame, 5-10 wt% walnut oil, 5-10 wt% sugar, 5-10 wt% vinegar The process of obtaining 100% by weight of the total dressing mixture through a formulation comprising;
A homogenization process in which the dressing mixture is stirred for 15 to 30 minutes at a temperature condition of 50 to 70 ° C. and a rotational speed of 50 to 150 rpm after being put into a homogenizer;
Obtaining 100% by weight of the soybean paste dressing mixture through a formulation comprising 10 to 25% by weight of traditional soybean paste subjected to secondary fermentation and 75 to 90% by weight of dressing mixture subjected to mixing and homogenization;
The soybean paste dressing mixture is homogenized by stirring for 30 to 60 minutes at a temperature condition of 50 to 70 ° C and a rotation speed of 100 to 200 rpm after being put into a homogenizer;
Sterilizing the soybean paste dressing mixture subjected to the mixing and homogenization process at a temperature of 90 to 110 ° C for 10 to 50 minutes;
Method for producing a traditional soybean paste dressing sauce comprising a.
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| KR101459839B1 (en) | 2012-11-15 | 2014-11-07 | 씨제이제일제당 (주) | Shelf-stable fermented soybean paste sauce and manufacturing method thereof |
| KR102116124B1 (en) | 2018-12-03 | 2020-05-27 | 주식회사 미트벨리 | Doenjang aging sauce and manufacturing method thereof |
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| KR101459839B1 (en) | 2012-11-15 | 2014-11-07 | 씨제이제일제당 (주) | Shelf-stable fermented soybean paste sauce and manufacturing method thereof |
| KR102116124B1 (en) | 2018-12-03 | 2020-05-27 | 주식회사 미트벨리 | Doenjang aging sauce and manufacturing method thereof |
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