KR930021091A - Manufacturing method of canned natural miso soup - Google Patents

Manufacturing method of canned natural miso soup Download PDF

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Publication number
KR930021091A
KR930021091A KR1019920006017A KR920006017A KR930021091A KR 930021091 A KR930021091 A KR 930021091A KR 1019920006017 A KR1019920006017 A KR 1019920006017A KR 920006017 A KR920006017 A KR 920006017A KR 930021091 A KR930021091 A KR 930021091A
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KR
South Korea
Prior art keywords
steamed
canned
miso soup
manufacturing
hours
Prior art date
Application number
KR1019920006017A
Other languages
Korean (ko)
Other versions
KR940010745B1 (en
Inventor
김충식
Original Assignee
김충식
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Filing date
Publication date
Application filed by 김충식 filed Critical 김충식
Priority to KR1019920006017A priority Critical patent/KR940010745B1/en
Publication of KR930021091A publication Critical patent/KR930021091A/en
Application granted granted Critical
Publication of KR940010745B1 publication Critical patent/KR940010745B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods 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
    • 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
    • A23V2300/00—Processes
    • A23V2300/14—Extraction

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Biotechnology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

본 발명은 영양분이 풍부한 된장국을 보관 또는 휴대하다가 어느곳에서나 간편하게 취식할수있도록한 자연조미된장국 통조림의 제조방법에 관한것으로 수입에 의존하고있는 콩과 밀가루보다 우리나라에서 현재남아도는 쌀을 이용하여 담백하고 영양가가 높으며 매우 구수하여 취식가의 구미를 더욱 당겨 주도록 한 것으로 때와 장소에 구애받지않고 간편하게 취식할수 있도록한 자연조미된장국통조림을 제조, 보급하여 국민생활건강에 크게기여토록하며 보존료(방부제)를 전혀사용하지않아 신선하고 맛이뛰어나며 음료로서도 사용할수있도록 하려는데 그목적이 있는 것이다.The present invention relates to a manufacturing method of canned natural seasoned miso soup, which can be easily eaten anywhere while storing or carrying nutrient-rich miso soup, and using rice which is left in Korea rather than beans and flour relying on imports. It is highly nutritious and very nutritious to draw the tastes of food eaters. Its purpose is not to use it at all, so it can be used as a drink, fresh and tasty.

Description

자연조미 된장국 통조림의 제조방법Manufacturing method of canned natural miso soup

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

제1공정에서 대두를 정선세곡하여 볶은후 제분하여 증자, 방냉한 콩가루를 제2공정의 상온에서 4-5시간 정선 침수후 탈수하여 30-40분간 증자하여 방냉한 백미와 혼합한후 황곡을 2/1000 정도첨가후 실온 30℃, 습도 85%의 제곡실에 넣고 48시간 동안 발효시켜 충분히 포자가 형성되어 홍록색이 되기직전에 출곡하여 제3공정에서 ¼정도 물에 식염28%를 녹여 혼합, 숙성탱트에서 60-90일간 발효시켜 아미노태질소 60㎎%이상의 된장을 얻은후 제4공정의 해초류다시마(곤포)를 건물량 10배의 급수량에 넣어 증숙추출한것과 제5공정의 가다랑이(참다랑어 말린것)를 건물량의 10배의 급수량에 넣어 증숙추출한것 및 제6공정의 5배의 급수량에넣어 증숙추출한 조개와 제7공정의 파, 양파를 5배의 급수량에 넣어 추출한것등 제4공정-제7공정에서 얻은 다시국물에 제3공정에서 얻은 된장을 다시국물량의 1/5만큼 넣어 100℃이상에서 증숙시켜서 된장구통조림을 제조함을 특징으로 하는 자연조미된장국 통조림의 제조방법.Soybeans are finely grained in the first step, roasted, ground and milled to increase the steam and chilled soybean powder after 4-5 hours of immersion at room temperature in the second step, dehydrated, and steamed for 30 to 40 minutes. After adding / 1000 degree, put it in the baking room of room temperature 30 ℃, humidity 85%, ferment for 48 hours, form spores enough to bend to reddish green color, and dissolve 28% of salt in ¼ degree water in the third process. After fermentation in aging tank for 60-90 days to obtain more than 60mg% of amino-nitrous nitrogen, steamed extraction was carried out by adding seaweed ryushima (packing) in the 4th step to 10 times the dry water and the bonito of the 5th step. Dried) and steamed and extracted in 10 times the amount of dry water, and steamed and extracted shellfish, green onion and onion of the 7th process in 5 times of the 6th process, etc. In process-seven broths obtained in step 7 to step 3 Method of producing a natural seasoning soup, canned, characterized by putting the back 1/5 of the miso soup quantity obtained by steaming bean paste prepared canned obtain at least 100 ℃. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920006017A 1992-04-10 1992-04-10 Process for making can soybean paste KR940010745B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920006017A KR940010745B1 (en) 1992-04-10 1992-04-10 Process for making can soybean paste

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920006017A KR940010745B1 (en) 1992-04-10 1992-04-10 Process for making can soybean paste

Publications (2)

Publication Number Publication Date
KR930021091A true KR930021091A (en) 1993-11-22
KR940010745B1 KR940010745B1 (en) 1994-11-11

Family

ID=19331620

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019920006017A KR940010745B1 (en) 1992-04-10 1992-04-10 Process for making can soybean paste

Country Status (1)

Country Link
KR (1) KR940010745B1 (en)

Also Published As

Publication number Publication date
KR940010745B1 (en) 1994-11-11

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