KR100441277B1 - method for manufacturing a beans cooked in soy sauce and a beans cooked in soy sauce which is made by the method - Google Patents
method for manufacturing a beans cooked in soy sauce and a beans cooked in soy sauce which is made by the method Download PDFInfo
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- KR100441277B1 KR100441277B1 KR10-2002-0000371A KR20020000371A KR100441277B1 KR 100441277 B1 KR100441277 B1 KR 100441277B1 KR 20020000371 A KR20020000371 A KR 20020000371A KR 100441277 B1 KR100441277 B1 KR 100441277B1
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- soybean
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- glutinous rice
- puffed
- puffing
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 38
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 38
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 238000000034 method Methods 0.000 title claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 45
- 244000068988 Glycine max Species 0.000 claims abstract description 45
- 240000007594 Oryza sativa Species 0.000 claims abstract description 26
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 26
- 235000009566 rice Nutrition 0.000 claims abstract description 26
- 230000001007 puffing effect Effects 0.000 claims abstract description 17
- 235000021110 pickles Nutrition 0.000 claims abstract description 16
- 235000015067 sauces Nutrition 0.000 claims abstract description 14
- 229940094952 green tea extract Drugs 0.000 claims abstract description 11
- 235000020688 green tea extract Nutrition 0.000 claims abstract description 11
- 239000011265 semifinished product Substances 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 2
- 241001474374 Blennius Species 0.000 claims description 2
- 244000000626 Daucus carota Species 0.000 claims description 2
- 235000002767 Daucus carota Nutrition 0.000 claims description 2
- 241000238557 Decapoda Species 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 2
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims description 2
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 235000004611 garlic Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 abstract description 5
- 239000006188 syrup Substances 0.000 abstract description 5
- 229920002472 Starch Polymers 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 241000512259 Ascophyllum nodosum Species 0.000 abstract description 2
- 244000056139 Brassica cretica Species 0.000 abstract description 2
- 235000003351 Brassica cretica Nutrition 0.000 abstract description 2
- 235000003343 Brassica rupestris Nutrition 0.000 abstract description 2
- 241001454694 Clupeiformes Species 0.000 abstract description 2
- 235000019513 anchovy Nutrition 0.000 abstract description 2
- 235000015278 beef Nutrition 0.000 abstract description 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 abstract description 2
- 235000010633 broth Nutrition 0.000 abstract description 2
- 235000010460 mustard Nutrition 0.000 abstract description 2
- 239000000779 smoke Substances 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
Classifications
-
- 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
- A23V2200/02—Antioxidant
Landscapes
- Beans For Foods Or Fodder (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 콩장아찌에 관한 것으로서, 그 제조 방법은 껍질이 얇은 콩을 골라 깨끗이 씻은 다음 건조시키는 단계; 상기 건조된 콩을, 콩의 껍질이 탈피되지 않을 정도의 낮은 압력으로, 또는 불에 익혀서 제 1퍼핑처리하는 단계; 상기 제 1퍼핑처리된 콩의 외피에 산패지연제로서 녹차추출물이 함유된 찹쌀풀을 고루 도포시키는 단계; 찹쌀풀로 도포된 콩을 다시 기름에 튀겨서 제 2퍼핑처리하는 단계; 그리고 제 2퍼핑처리된 콩을 반제품으로서 포장하는 단계를 포함하고 있으며, 여기에서, 반제품으로 포장된 콩에는 별도로 마련된 소스가 뿌려져, 콩에 소스의 간이 배게되어 신속하게 콩장아찌로 만들어지며, 상기 소스는 진간장, 물엿, 다시마국물, 멸치, 쇠고기, 다랑어향료, 스모크향료, 겨자를 소정의 비율로 혼합하여 100℃에서 10분 동안 끊인 후에 식혀서 만들어진 것으로 되어 있다.The present invention relates to soybean pickles, the method of manufacturing the thin shell beans picked, washed and dried; Subjecting the dried beans to a low pressure such that the shell of the beans cannot be peeled off, or to a fire, and first puffing the dried beans; Applying a glutinous rice paste containing green tea extract as a rancidity retardant evenly on the shell of the first puffed soybeans; Second step of puffing the soybean coated with glutinous rice in oil again; And packing the second puffed soybean as a semi-finished product, wherein the soybean packaged as semi-finished product is sprinkled with a sauce prepared separately, so that the soy sauce of the soybean is soaked and quickly made into a bean eel, the sauce Soy sauce, starch syrup, kelp broth, anchovy, beef, tuna flavor, smoke flavor, mustard mixed at a predetermined ratio after 10 minutes at 100 ℃ to be made to cool.
Description
본 발명은 콩장아찌 제조방법 및 그 방법에 의해 제조된 콩장아찌에 관한 것이다.The present invention relates to a method for producing soybean pickles and soybean pickles prepared by the method.
통상적으로 콩장아찌는 콩자반으로 불려진다. 하지만, 본 발명에서 콩자반을 콩장아찌로 언급하는 것은 다음과 같은 이유 때문이다.Soybean paste is commonly called bean jam. However, in the present invention, the soy sauce is referred to as soybean pickles for the following reasons.
통상적으로 자반이란 사전 상으로 밥을 먹을 때 도움이 되는 찬으로서, 조림처리를 거쳐 저장해 놓고 오래 먹는 반찬을 말한다.Jaban is usually a dish that helps people eat rice in advance, and is a side dish that is stored after being stewed and eaten for a long time.
하지만, 본 발명의 콩장아찌는 콩을 퍼핑시키고 퍼핑된 콩을 찹쌀풀을 발라서 건조하여 튀긴 다음, 포장하여 진간장, 물엿, 향료 등을 함유하는 소스와 함께 판매되어, 먹을 때 튀긴 콩에다 상기 소스를 뿌려서 먹는 방식을 취한다.However, the soybean pickles of the present invention are puffed with beans, dried and fried by pouring glutinous rice paste, then packaged and sold with a sauce containing soy sauce, starch syrup, spices and the like. Sprinkle and eat.
따라서, 본 발명의 콩장아찌는 조리는 처리과정이 없어 콩자반으로 언급하기에는 적합하지 않다.Therefore, the soybean pickles of the present invention are not suitable to be referred to as soybean jam because there is no processing.
따라서, 본 발명의 콩장아찌는 제철에 많이 나는 야채류를 마련하여 간장이나 소금에 절이거나 고추장에 넣었다 먹는 저장 식품인 장아찌에 가깝기 때문에, 장아찌의 일종으로 언급되는 것이 적합하다.Therefore, the soybean pickles of the present invention are prepared as a kind of pickles because they are close to pickles, which are prepared foods in season and are stored in soy sauce, salted or red pepper paste.
통상의 콩자반은 다음과 같은 통상적인 방법으로 제조된다.Conventional bean jam is prepared by the following conventional method.
먼저, 껍질이 얇은 콩을 골라 깨끗이 씻어서 일은 다음, 용기에 놓고 하루 저녁 불린다.First, pick a thin bean and wash it clean.
그 다음, 불린 콩을 냄비에 담아 잠길 만큼 콩물을 붓는다.Then, pour soy beans into the pot and soak them.
그 다음, 콩물이 부어진 냄비에 양념을 분량대로 넣고 약한 불에서 끊인다.Next, add the seasonings to a pot of soy sauce and cut off on low heat.
그 다음, 어느 정도 콩물이 줄어들면, 냄비 뚜껑을 열고 불을 줄인 다음 나머지 양념을 넣고 조린다.Then, when the amount of soybeans has diminished, open the pot lid, reduce the heat, add the remaining seasoning and boil.
그 다음, 아래위를 뒤적거려 주고 콩껍질이 쪼글쪼글할 때가지 계속 조린다.Then, shake up and down and continue to simmer until the bean husks are crushed.
하지만, 상기된 통상적인 방법으로 만들어진 콩자반은, 산패성이 높아 유통기한이 짧게되어, 제품으로서 대량생산하여 판매하기가 어렵고, 그리고 시간이 경과함에 따라, 콩이 딱딱해져 콩을 씹기가 어려울 뿐만 아니라 맛도 변하기 때문에 다양한 소비자들의 기호에 맞출 수 없다는 문제점이 있었다.However, soybean jam produced by the above-mentioned conventional method has high rancidity and short shelf life, making it difficult to mass produce and sell it as a product, and as time passes, the beans become hard to chew beans. There is a problem that can not fit the taste of various consumers because the taste also changes.
따라서, 본 발명은 상기 문제점을 해결하고자 안출된 것으로서, 콩을 퍼핑시키고 퍼핑된 콩을 녹차추출물을 함유한 찹쌀풀을 도포하여 재 퍼핑시킨 다음, 이 재 퍼핑처리된 콩에 진간장, 물엿, 향료 등을 함유하는 소스를 뿌려서 먹게 함으로써, 콩자반의 산패성, 딱딱해지는 성질, 및 맛의 변화를 방지할 수 있는 콩장아찌의 제조방법 및 그 제조방법에 의해 만들어진 콩장아찌를 제공하는 것을 목적으로 한다.Therefore, the present invention has been made to solve the above problems, the puffing soybeans and re-puffed by applying a glutinous rice paste containing green tea extract, and then soy sauce, syrup, spices, etc. It is an object of the present invention to provide a method for producing soybean pickles and a soybean pickle made by the method, which can prevent the change of rancidity, hardening properties, and taste of soybean meal by sprinkling the sauce containing the same.
도 1은 본 발명에 따라 콩장아찌를 만드는 제조공정을 도시한 설명도.1 is an explanatory diagram showing a manufacturing process for making soybean pickles according to the present invention.
본 발명은 상기된 목적을 달성하고자, 껍질이 얇은 콩을 골라 깨끗이 씻은 다음 건조시키는 단계; 상기 건조된 콩을, 콩의 껍질이 탈피되지 않을 정도의 낮은 압력으로, 또는 불에 익혀서 제 1퍼핑처리하는 단계; 상기 제 1퍼핑처리된 콩의 외피에 산패지연제로서 녹차추출물이 함유된 찹쌀풀을 고루 도포시키는 단계; 찹쌀풀로 도포된 콩을 다시 기름에 튀겨서 제 2퍼핑처리하는 단계; 그리고 제 2퍼핑처리된 콩을 반제품으로서 포장하는 단계를 포함하고 있으며, 여기에서, 반제품으로 포장된 콩에는 별도로 마련된 공지의 소스가 뿌려져, 콩에 상기 공지의 소스의 간이 배게되어 신속하게 콩장아찌로 만들어진 것으로 되어 있다.The present invention to achieve the above object, the step of choosing a thin peeled beans, washing and drying; Subjecting the dried beans to a low pressure such that the shell of the beans cannot be peeled off, or to a fire, and first puffing the dried beans; Applying a glutinous rice paste containing green tea extract as a rancidity retardant evenly on the shell of the first puffed soybeans; Second step of puffing the soybean coated with glutinous rice in oil again; And packaging the second puffed soybean as a semi-finished product, wherein the soybean packaged with semi-finished product is sprinkled with a well-known sauce prepared separately, and the beans are soaked with the liver of the known sauce. It is made.
이하, 본 발명의 실시예에 따른 구체적인 설명이 첨부된 도 1을 참조하여 설명될 것이다.Hereinafter, a detailed description according to an embodiment of the present invention will be described with reference to FIG. 1.
먼저, 도 1에 도시된 바와 같이, 껍질이 얇은 콩을 골라 깨끗이 씻은 다음 건조시키는 단계를 수행한다.First, as shown in FIG. 1, the thin shell beans are picked, washed, and dried.
그 다음, 상기 건조된 콩을, 콩의 껍질이 탈피되지 않을 정도의 낮은 압력으로, 또는 불에 익혀서 제 1퍼핑처리하는 단계를 수행한다. 상기 제 1퍼핑 단계는콩에 균열이 생기에 하여 다음 공정인 도포를 원활하게 한다.The dried beans are then subjected to a first puffing treatment at a low pressure such that the shells of the beans are not peeled off or cooked over a fire. The first puffing step causes cracking in the beans to facilitate the application of the next process.
그 다음, 상기 제 1퍼핑 단계에서 퍼핑처리된 콩의 외피에 찹쌀풀을 고루 도포시키는 단계를 수행한다.Then, the step of applying the glutinous rice paste evenly to the outer shell of the puffed beans in the first puffing step.
상기 찹쌀풀은 물에 대한 중량%로서 1 내지 8%의 생마늘 다진 것 또는 건조생강가루, 1 내지 8%의 흰보리새우가루, 1 내지 8%의 볶은 소금 및 1 내지 8%의 설탕을 양념으로서 찹쌀가루에 첨가하고, 그리고 물에 대한 중량%로서 0.1 내지 1.0%의 녹차추출물을 산패지연제로서 찹쌀가루에 첨가하여, 100℃까지 가열된 물에 찹쌀가루와 물의 혼합비가 1 : 10이 되도록 혼합한 후, 이 혼합물을 15분 내지 20분 교반하여 만들어진 것이다. 여기에서, 상기 혼합물에는 퍼핑작용에 조력하기 위해, 튀김가루가 소정량 첨가되면 바람직한 것은 물론이다.The glutinous rice paste is seasoned with 1 to 8% of fresh garlic chopped or dried ginger powder, 1 to 8% of white barley shrimp, 1 to 8% of roasted salt and 1 to 8% of sugar as a weight% of water. Add to glutinous rice flour, and add 0.1 ~ 1.0% of green tea extract as weight percent to water to glutinous rice flour as acid retardant, and mix so that the mixing ratio of glutinous rice flour and water is 1:10 in water heated up to 100 ℃ After this, the mixture was made by stirring for 15 to 20 minutes. Here, it is a matter of course that a predetermined amount of frying powder is added to the mixture in order to assist in the puffing action.
상기 녹차추출물은 예를 들어 녹차 6㎏을 물 200ℓ와 함께 추출기에 넣고 45℃ 내지 50℃의 온도에서 그리고 진공도 70㎜Hg에서 감압하여 얻어진 10ℓ의 농축물이다.The green tea extract, for example, is a 10 liter concentrate obtained by putting 6 kg of green tea together with 200 l of water into an extractor at a temperature of 45 ° C. to 50 ° C. and vacuum at 70 mm Hg.
퍼핑처리된 콩의 외피에 찹쌀풀을 고루 도포시키는 이유는, 찹쌀풀이 퍼핑처리된 콩의 균열부에 침투하게 하여, 다음 단계인 제 2퍼핑단계에서 확실하게 콩 내부까지도 퍼핑시켜, 콩을 씹을 때에 딱딱하지 않게 하기 위함이고 그리고, 상기 찹쌀풀에 함유된 녹차추출물을 통하여 콩의 산패를 지연시켜 장기간 유통을 가능하게 하기 위함이다.The reason why the glutinous rice paste is evenly applied to the outer shell of the puffed soybeans is that the glutinous rice penetrates into the cracks of the puffed soybeans, and in the next step, the second puffing step is surely puffed to the inside of the soybeans. In order to prevent the hardening, and to delay the rancidity of the beans through the green tea extract contained in the glutinous rice paste to enable long-term distribution.
그 다음, 찹쌀풀로 도포된 콩을 다시 기름에 튀겨서 제 2퍼핑처리하여 콩부각을 만드는 단계를 수행한다.Then, the soybean coated with glutinous rice paste is again fried in oil and subjected to a second puffing process to make bean incidence.
상기 제 2퍼핑 단계에 의해, 콩 내부까지도 퍼핑처리됨과 동시에, 이후에 설명될 소스와 혼합될 때, 콩의 내부까지 골고루 소스가 침투되어 제 2퍼핑된 콩이 소스에 의해 확실하고 신속하게 간이 배게된다.By the second puffing step, the inside of the bean is also puffed and at the same time, when mixed with the sauce to be described later, the sauce evenly penetrates the inside of the bean so that the second puffed bean is reliably and quickly filled by the sauce. do.
그 다음, 제 2퍼핑처리된 콩을 반제품으로서 포장하는 단계를 수행한다.The second puffed beans are then packaged as semi-finished products.
여기에서, 반제품으로 포장된 콩은 별도로 마련된 소스와 함께 소비자에게 판매되고, 소비자는 반제품으로 포장된 콩에 공지의 소스를 뿌려 콩에 상기 공지의 소스의 간이 배게하여 콩을 신속하게 콩장아찌로 만들 수 가 있다.Here, the soybeans packaged as semi-finished products are sold to the consumer together with a separately prepared sauce, and the consumer can soak the soybeans packaged with the semi-finished products so that the beans are lightly seasoned to make the soybean pickles quickly. Can be.
상기 공지의 소스는 예를 들면, 진간장, 물엿, 다시마국물, 멸치, 쇠고기, 다랑어향료, 스모크향료, 겨자를 일정 비율로 혼합하여 100℃에서 10분 동안 끊인 후에 식혀서 만들어진 것이다. 이 공지의 소스는 시중에서 유통되는 공지의 소스로서, 사용자의 기호에 맞게, 선택적으로 혼합비율이 조절될 수 있고, 그 혼합되는 재료의 종류도 추가되거나 제외될 수 도 있다.The known sauce is, for example, made by mixing soy sauce, syrup, kelp broth, anchovy, beef, tuna flavor, smoke flavor, mustard at a predetermined rate, and then cooled at 100 ° C. for 10 minutes. This well-known source is a well-known source on the market, and the mixing ratio can be selectively adjusted according to a user's preference, and the kind of material to be mixed can also be added or excluded.
선택적으로, 찹쌀풀로 도포된 콩이 다시 기름에 튀겨져서 제 2퍼핑처리된 후에, 고소한 맛을 내기 위해, 날 김가루나 볶은 김가루, 참깨, 당근이 상기 제 2퍼핑처리된 콩에 첨가될 수 도 있다.Optionally, after the soybean coated with glutinous rice paste is fried again in oil and subjected to the second puffing process, raw seaweed powder or roasted laver powder, sesame seeds and carrots may be added to the second puffed beans for flavor. There is also.
상기된 바와 같은 본 발명은, 콩을 퍼핑시키고 퍼핑된 콩을 녹차추출물을 함유한 찹쌀풀을 도포하여서 재 퍼핑시킨 다음, 이 재 퍼핑처리된 콩에 진간장, 물엿, 향료 등을 함유하는 소스를 뿌려서 먹게 함으로써, 콩조림의 산패성, 딱딱해지는 성질, 및 맛의 변화를 방지할 수 있게 하여, 제품으로서 대량생산하여 판매할 수 있게 하였고, 그리고 다양한 소비자들의 기호에 맞출 수 있게 하였다.In the present invention as described above, by puffing the beans and re-puffed by applying a glutinous rice paste containing green tea extract, and then sprinkled with a sauce containing soy sauce, starch syrup, spices, etc. By eating, it is possible to prevent the change of rancidity, hardening property, and taste of canned soybeans, to mass produce and sell as a product, and to fit the taste of various consumers.
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| KR101153380B1 (en) * | 2011-01-06 | 2012-06-07 | 자연그대로 매운고추 영농조합 | Method for green pepper soaking in soy sauce |
| KR20200137068A (en) | 2019-05-28 | 2020-12-09 | 농업회사법인 (주)담우 | Pickled jelly based on mixed herbs and manufacturing method thereof |
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| KR100822717B1 (en) * | 2008-02-20 | 2008-04-17 | (주)해오름식품 | Soybean preserved in sugar |
| KR101067994B1 (en) * | 2008-10-02 | 2011-09-26 | 서현주 | A method for preparing soybean pickles |
| KR101303845B1 (en) * | 2010-07-15 | 2013-09-04 | 김승태 | Method of making Foods preserving with salt |
| KR101955405B1 (en) * | 2016-11-21 | 2019-03-07 | 이지연 | Method for Manufacturing Pickled Perilla Leaf Using Deep Ocean Water |
| CN115777875B (en) * | 2022-11-22 | 2024-07-09 | 佛山市海天(高明)调味食品有限公司 | Soybean paste and preparation method thereof |
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| KR20200137068A (en) | 2019-05-28 | 2020-12-09 | 농업회사법인 (주)담우 | Pickled jelly based on mixed herbs and manufacturing method thereof |
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