KR890003997B1 - Process for making fermented soybean paste using pickled sea food - Google Patents
Process for making fermented soybean paste using pickled sea food Download PDFInfo
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- KR890003997B1 KR890003997B1 KR1019870000898A KR870000898A KR890003997B1 KR 890003997 B1 KR890003997 B1 KR 890003997B1 KR 1019870000898 A KR1019870000898 A KR 1019870000898A KR 870000898 A KR870000898 A KR 870000898A KR 890003997 B1 KR890003997 B1 KR 890003997B1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/12—Replacer
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- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Cereal-Derived Products (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 젓갈을 이용한 된장의 제조방법에 관한 것으로 젓갈에 함유된 발린(Valine), 아르기닌(Arginine), 메티오닌(Methionin), 로이신(Leucine), 글루타민산(Glutamic Acid)의 아미노산이 함유된 젓산균을 이용하여 메주의 황국균과 보리의 맥아를 발효, 숙성을 촉진시켜서 숙성기일을 기존 장류의 반으로 단축시키고, 고기맛이 나는 된장을 제공할 수 있게 한 것이다.The present invention relates to a method of manufacturing doenjang using salted salted salts of lactic acid bacteria containing amino acids of valine, arginine, arginine, methionine, leucine, glutamic acid, etc. The fermentation and fermentation of malt of yellow rice and barley malt were accelerated to shorten the maturation date to half of the conventional soy sauce, and to provide meat-flavored miso.
종래의 된장은 재래식 된장과 개량식 된장으로 구분할 수 있는데 재래식 된장은 간장을 뜨고 남은 메주와 찐보리 자체에 함유되어 있는 효소에 의하여 자연자가 숙성으로 발효시켜 제조하였으므로 숙성에 장시일을 요하게 되었을 뿐만아니라 간장을 뜨고 나머지로 된장을 만들었기 때문에 품질이 낮을 뿐만아니라 영양분이 적고 맛이 좋지 않은 점이 있었다.Conventional soybean paste can be classified into conventional soybean paste and improved soybean paste. Traditional soybean paste is made by fermentation by natural fermentation by enzymes contained in the remaining meju and steamed barley itself after floating soy sauce. Since it is made of doenjang with the rest, it is not only low quality, but also has low nutrients and poor taste.
또한 개량식 된장으로서는 전분질 원료(쌀, 보리)를 첨지한후 시루에서 찌되 100℃에서 30~40분 찌면 쌀알의 입자가 파괴 호화되고 전분이 α화 된다.In addition, as an improved soybean paste, starch raw materials (rice, barley) are added and steamed in shiru, and steamed for 30 to 40 minutes at 100 ° C.
이와같이 쪄진 전분질 원료를 35℃정도로 냉각시켜 재우기를 한 다음 황국균(Apergillus)을 순수하게 배양하여 포자를 많이 만들어서 된 종국(種麴)으로 섞기를 하고 이를 뒤치기, 담기, 헤치기, 바꿔쌓기, 출국(出麴)을 하여 코지를 만들고 이에 콩을 증자시킨 것과 소금물을 섞어서 초퍼공정을 거쳐서 분쇄한 것을 숙성(aging)시켜서 사용하였었다. 그러나 이는 종국으로 코자를 만드는 제국의 과정이 필연적이므로 일반 가정에서 이를 제조하는 데에는 어려움이 뒤따르고 또한 경비가 많이 드는 문제점이 있는 것이다.After cooling the steamed starch raw material to about 35 ℃ and simmering it, cultivate pure Apergillus and make a lot of spores and mix them into the final ones. Coji was made by 出 지를, and the beans were mixed with salt and salt water, and then crushed through a chopper process. However, since the process of empire making koja is inevitably inevitable, it is difficult and expensive to manufacture them in the home.
본 발명은 이러한 점을 개선하여 찐보리와 생젓국을 혼합한 것에 메주가루와 고추가루를 혼합시켜 숙성시키는 간단한 공정으로 영양많은 된장을 제공함으로 필요시 계절에 관계없이 제조할 수 있으며, 젓갈 자체내의 젓산균에 의한 단백질과 글리코겐의 분해작용과, 유용한 발효균을 보충하여 발효 및 숙성을 촉진배가 시키는 동시에 풍미가 풍부한 고유의 장맛과 영양가를 증가시킬 수 있게 한 것으로 본 발명의 제조과정을 상세히 설명하면 다음과 같다.The present invention improves this point and can be prepared regardless of the season if necessary by providing a nutritious miso in a simple process of mixing the steamed barley and raw chopped soup mixed with meju powder and red pepper powder to ripen. Degradation of protein and glycogen by lactic acid bacteria and supplementation of useful fermenting bacteria promotes fermentation and ripening, and at the same time increases the intrinsic flavor and nutritional value rich in flavor. Same as
뻐가 많고 크고 흰생선을 기재로하여 칼슘, 인, 무기질이 풍부한 맑은 생젓국 38중량%에 찐보리 17-21중량%를 40℃로 냉각시킨 것을 혼합시키고 이에 황국균에 의하여 제국된 개량메주가루 35-40중량%를 혼합시키면서 고추가루1-3중량%를 첨가하고 15~20일 숙성하여서 된 것이다.38% by weight of fresh raw fish, rich in calcium, phosphorus and minerals, and cooled by 17-21% by weight of steamed barley at 40 ° C. Add red pepper powder 1-3% by mixing -40% by weight and aged 15-20 days.
따라서 통상의 된장 제조에 사용되는 소금을 젓갈로서 대신 할 수 있게 하였으므로 젖갈에 함유된 젖산균과 메주가루의 황국균과 함께 단백질을 빨리 발효 및 숙성이 가능하다.Therefore, it is possible to replace the salt used in the manufacture of soybean paste as salted salt so that the fermentation and ripening of the protein together with the lactic acid bacteria contained in the lactose and the sulfur bacteria of meju powder.
이는 젓갈에 함유된 단백질의 분해요소인 렙신, 어렙신, 펩신, 트립신과, 메주가루에 배양된 황국균에 의하여 분비된 프로테아제(protease)에 의항여 단백질을 분해하고 이는 다시 아미노산으로 분해되므로 구수한 맛을 낼수 있으며, 황국균에 의하여 분비되는 아밀라제에 의하여 보리나 콩등에 함유된 전분이 데스트린 및 당으로 분해되고 이는 다시 알콜 발효에 의하여 알콜이 생성되며, 일부는 세균에 의하여 유기산을 생성하고 이들이 결합하여 에스테르를 생성함으로서 된장의 구수한 맛을 더해주게 된다.It breaks down protein by leptin, allerpsin, pepsin, trypsin, which is a decomposition factor of protein in salted fish, and protease secreted by Rhesus bacteria cultured in meju powder, and it is broken down into amino acids, so it tastes delicious. Starch contained in barley and soybeans is decomposed into destrins and sugars by amylase secreted by Rheum bacteria, which in turn produces alcohol by alcoholic fermentation, and some produce organic acids by bacteria and combine them By creating a will add a delicious taste of miso.
통상 젓갈을 먹을때면 느끼는 맛중에 쓴맛이 있다.When you eat salted fish, there is a bitter taste among them.
이와같은 점을 해결하기 위하여 쓴맛을 내는 레시틴(Lecithin)의 분해 효소로서 무우즙등에 함유되어 있는글리세로포스파타제(Glycerophosphatase)를 미량 첨가하면 젓갈자체의 쓴맛과 비린맛을 제거할 수가 있다.In order to solve this problem, a small amount of glycerophosphatase contained in radish juice as a degrading enzyme of lecithin that gives a bitter taste can remove the bitter and fishy taste of salted fish.
또한 소금을 대신하여 젓갈을 첨가하는 것은 종래의 된장에 있어서는 소금을 첨가하여 방부작용을 하는 편리함은 있었으나 소금의 특성상 단백질 분해효소의 작용을 억제하는(단백질을 분해하기 위해서는 단백질 분자의 펩티드 결합위치에 효소가 결합하여야 하지만, 소금의 구성원소가 먼자 펩타이드 결합위치에 결합하므로서, 효소가 결합하는 것을 방지하는) 작용을 유발하므로서, 소금 대신 젓갈의 염분으로서 방부작용을 할수 있게 하고 젓갈의 젖산균을 이용하여 충분한 영양분을 공급할 수 있기 때문이다.Also, adding salted salt instead of salt has the convenience of preservative action by adding salt in the conventional doenjang, but it inhibits the action of protease due to the nature of salt (to break down protein, The enzyme must bind, but the salt component binds to the peptide binding site, which prevents the enzyme from binding. Thus, it can act as a salt of salted salt instead of salt and uses lactic acid bacteria of salted salt. This is because it can supply enough nutrients.
보리는 쌀이나, 밀가루등으로 대신하여 쪄서 사용해도 된다. 장기간 보존시에는 소금을 약간 넣어서 부패를 방지한다.Barley may be steamed instead of rice or flour. For long-term storage, add some salt to prevent rot.
다음표는 개량메주가루를 100으로 했을때 이에 대한 젓갈의 혼합하는 비율을 다음과 같이 하고 이에 대한 숙성기일 및 맛을 나타낸것이다. 맛은 무작위로 10명을 선발하여 기존의 된장맛과 본 발명과를 비교하여 과반수로서 맛을 결정하였다. 찐보리쌀은 상기 메주가루량에 대한 상대량 40-50W%을, 고추가루는 4-5W%를 각 시료마다 첨가하였다.The following table shows the fermented meju powder when it is 100, and shows the ripening dates and tastes of the salted salt. Taste was randomly selected from ten people to compare the existing doenjang taste and the present invention to determine the taste as a majority. Steamed barley rice was added relative to the amount of meju powder 40-50W%, pepper powder was added 4-5W% for each sample.
상기표와 같이 젓갈류를 조금 첨가한 상태에서는 종래와같이 약 3개월정도의 속성기간이 필요하나, 생젓국을 개량메주가루에 많이 첨가할수록 숙성기일이 점차 단축되며 생젓국을 메주가루와 동일량으로 첨가하면 숙성기일이 15일 정도로 단축되고, 젓산균의 당분 분해과정의 가속화로 구수한 맛을 얻을 수 있음을 알수있다.As shown in the table above, when a little salted fish is added, it requires about 3 months of the same period as before, but as more raw fish soup is added to improved meju powder, the maturation date is gradually shortened. When added to, the maturation date is shortened to about 15 days, and it can be seen that the delicious taste can be obtained by accelerating the sugar decomposition process of the lactic acid bacteria.
[실시예]EXAMPLE
40℃로 식힌 찐보리쌀 2kg에 채로 걸른 생젓국 5kg을 혼합하고 이에 메주가루 5kg을 첨가하면서 고추가루 0.2kg을 넣고 혼합한 다음 20일 동안 숙성하여 된장을 얻는다.Mix 2kg of steamed barley soup with 2kg of steamed barley rice cooled to 40 ℃, add 5kg of meju powder, add 0.2kg of red pepper powder, mix, and mature for 20 days to obtain doenjang.
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