KR100831219B1 - Method for manufacturing soybean paste including mud snail - Google Patents

Method for manufacturing soybean paste including mud snail Download PDF

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KR100831219B1
KR100831219B1 KR1020070052631A KR20070052631A KR100831219B1 KR 100831219 B1 KR100831219 B1 KR 100831219B1 KR 1020070052631 A KR1020070052631 A KR 1020070052631A KR 20070052631 A KR20070052631 A KR 20070052631A KR 100831219 B1 KR100831219 B1 KR 100831219B1
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parts
weight
mixture
minutes
ssamjang
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명형섭
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명형섭
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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
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

A method of producing a thick, spicy paste used in Korean cuisine(Ssamjang) containing freshwater snail meat is provided to remove a fishy smell of freshwater snails and retains characteristic taste and flavor of conventional Ssamjang. Ssamjang is prepared by the steps of: mixing 80 parts by weight of water, 10 to 20 parts by weight of radishes, 6 to 10 parts by weights of kelp, 4 to 6 parts by weight of red pepper seed, 6.5 to 8.5 parts by weight of onions and 6 to 8% by weight of anchovies and heating at 120 to 150deg.C for 60 to 90min to give a first mixture; mixing 15 to 25 parts by weight of onions, 1.5 to 3.5 parts of garlic and 1.5 to 3.5 parts by weight of unripe red pepper and grinding for 20 to 30min to give a second mixture; mixing the first mixture and second mixture and adding with 130 to 150 parts by weight of soybean paste, 15 to 25 parts by weight of heated beans and 8 to 12 parts by weight of freshwater snail meat to give a third mixture; and heating the third mixture at 80 to 90deg.C for 20 to 30min while stirring. The heated soybeans are obtained by mixing black beans and soybeans in a weight ratio of 1:1, heating at 80 to 100deg.C for 60 to 90min and grinding for 10 to 20min. The freshwater snail meat is obtained by cutting into 1 to 3cm in size and blanching.

Description

우렁 쌈장의 제조방법 및 그에 의해 제조된 우렁 쌈장{Method for manufacturing soybean paste including mud snail}Manufacturing method of ssamjang and ssamjang produced by the same {Method for manufacturing soybean paste including mud snail}

본 발명은 우렁 쌈장의 제조방법 및 그에 의해 제조된 우렁 쌈장에 관한 것으로서, 보다 상세하게는 쌈장을 제조할 시, 껍질을 제거한 우렁살을 잘게 썰어서 첨가함으로써, 우렁이가 가지고 있는 독특한 향과 맛을 느낄 수 있을 뿐만 아니라 영양도 풍부하게 함유하고 있는 우렁 쌈장의 제조방법 및 그에 의해 제조된 우렁 쌈장에 관한 것이다.The present invention relates to a manufacturing method of the ssamjang and ssamjang produced by the ssamjang, more specifically, when manufacturing the ssamjang, by adding the finely chopped strips of slug removed, feel the unique flavor and taste of the worms The present invention relates to a manufacturing method of woojangsamjang which contains not only rich nutrition but also woojangsamjang prepared by the same.

우리나라에서는 옛날부터 쌈 문화가 상당히 발명하였으며, 쌈은 갖가지 야채를 밥과 포개어 먹거나, 고기 또는 다른 음식을 야채에 포개어 먹는 방법으로서, 그 쌈의 맛을 더욱 풍미있게 하기 위해서 대개 고추장, 된장 또는 쌈장을 더 첨가하는 것이 일반적이다.In Korea, Ssam culture has been invented since ancient times. Ssam is a method of eating various vegetables with rice, or meat or other foods with vegetables. In order to make the taste of Ssam more flavorful, red pepper paste, miso, or ssamjang are usually used. It is common to add more.

이러한 쌈은 우리나라의 전통음식으로 남녀노소 누구나가 즐기는 음식이며, 특히 건강에 대한 관심이 높아지고 있는 요즘에는, 쌈에 포함되어 있는 각종 영양성분들이 비만과 성인병 예방에 효능이 있다는 점 때문에 쌈이 더욱 건강식품으로서 주목을 받고 있다.Ssam is a traditional food of Korea, which is enjoyed by all ages, especially in health care. Nowadays, Ssam is more healthy because the various nutrients contained in Ssam are effective in preventing obesity and adult diseases. It is attracting attention as a food.

쌈에 대한 관심이 높아짐에 따라, 쌈에 첨가되는 쌈장 또한 중요한 음식으로 자리잡고 있으며, 쌈장은 크게 된장과 고춧가루, 그리고 약간의 조미료와 소금으로 구성되어 있으며, 대부분 짜고 맵게 만들어지고 있다. 즉, 시중에서 유통되고 있는 쌈장은 단지 짜고 매운 것이 보통이며, 섭취자들을 위한 영양적인 측면은 고려되지 않고 있는 실정이다. With increasing interest in Ssam, the ssamjang added to the ssam is also an important food. The ssamjang consists of large miso, red pepper powder, a little seasoning and salt, and is mostly salty and spicy. In other words, commercially available ssamjang is only salty and spicy, and nutritional aspects for consumers are not considered.

한편, 우렁이는 연체동물 중 복족류에 속하며, 육지의 못이나 논에 서식한다. 예로부터 우렁이의 살을 식용했으며, 우렁이를 물에 담가 진흙을 토하게 한 후, 데쳐서 껍데기를 버리고 채소와 함께 먹거나, 국거리로 이용했던 것으로 알려져 있다.On the other hand, the worms belong to the gastropods of mollusks, and live in ponds or rice paddies on land. It is known that the snail was eating meat from ancient times, soaking the snail in the water to vomit mud, and then boiled it, discarded its shells, ate it with vegetables, or used it as a national street.

현대에는 우렁이에 함유된 단백질, 칼슘, 철분, 비타민 등 인체에 유용한 영양소 섭취를 위해 건강식으로 알려져 있으며, 다양하게 요리하여 섭취하고 있다. 특히, 우렁이에는 지방이 적고 칼슘이 많이 함유되어 있어, 성장기 어린이나 임산부, 노약자들에게 유용하며, 특유의 미끌미끌한 콘드로이친이 많아, 피부미용, 정력증강의 보양식으로도 좋은 효과를 얻을 수 있는 것으로 알려져 있다.In modern times, it is known as a healthy food for nutrients useful for the human body such as protein, calcium, iron, and vitamins contained in the snail, and is cooked and consumed in various ways. In particular, the snail is low in fat and contains a lot of calcium, which is useful for growing children, pregnant women, and the elderly, and has many slippery chondroitin, which can be used as a supplement for skin beauty and energy enhancement. Known.

본 발명의 목적은 우렁이의 살을 주재료로 하여 장조림을 제조함에 있어, 상기 우렁살을 데쳐서 준비하여 비린내를 제거할 뿐만 아니라, 장조림의 육수를 제조할 시, 인체에 유익한 성분을 가진 구기자를 첨가하고, 육수에 우렁살을 넣어 여러 번 숙성공정을 거쳐 장조림을 제조함으로써, 맛과 영양이 좋으면서도 장기간 보관이 용이한 우렁 장조림의 제조방법 및 그에 의해 제조된 우렁 장조림을 제공하고자 하는 것이다.An object of the present invention is to prepare the jangjorim with the main material of the woogle, to remove the fishy smell by preparing the boiled woowoo, as well as to prepare a broth of jangjorim, adding a wolfberry having a beneficial component to the human body To prepare the jangjorim through the aging process by putting swelling meat in the broth several times, it is intended to provide a manufacturing method of woojangjangrim with good taste and nutrition and easy storage for a long time, and woojangjangrim which is produced by it.

상기 목적을 달성하기 위한 본 발명의 우렁 쌈장의 제조방법은 물 80중량부를 기준으로 여기에 무 10~20중량부, 다시마 6~10중량부, 고추씨 4~6중량부, 양파 6.5~8.5중량부 및 멸치 6~8중량부를 첨가하고, 이를 120~150℃의 온도에서 60~90분 동안 끓여 육수만을 분리해낸 1차 혼합물을 제조하는 단계(S1); 양파 15~25중량부, 마늘 1.5~3.5중량부 및 청양 풋고추 1.5~3.5중량부를 분쇄기에 넣고 20~30분 동안 분쇄하여 2차 혼합물을 제조하는 단계(S2); 상기 1차 혼합물과 2차 혼합물을 혼합하고, 여기에 된장 130~150중량부, 삶은 콩 15~25중량부 및 우렁살 8~12중량부를 넣고 혼합하여 3차 혼합물을 제조하는 단계(S3); 및 상기 3차 혼합물을 교반하면서 80~90℃의 온도에서 20~30분 동안 끓이는 단계(S4)를 포함한다.The production method of the ssamjangjang of the present invention for achieving the above object is based on 80 parts by weight of water 10 to 20 parts by weight, kelp 6-10 parts by weight, pepper seeds 4-6 parts by weight, onion 6.5-8.5 parts by weight And 6 to 8 parts by weight of anchovy, and to boil it for 60 to 90 minutes at a temperature of 120 ~ 150 ℃ to prepare a primary mixture separated only broth (S1); 15 to 25 parts by weight of onion, 1.5 to 3.5 parts by weight of garlic and 1.5 to 3.5 parts by weight of green pepper, put in a grinder to grind for 20 to 30 minutes to prepare a secondary mixture (S2); Mixing the primary mixture and the secondary mixture, adding 130 to 150 parts by weight of doenjang, 15 to 25 parts by weight of boiled beans and 8 to 12 parts by weight of rhubarb to prepare a tertiary mixture (S3); And boiling (S4) for 20-30 minutes at a temperature of 80-90 ° C. while stirring the tertiary mixture.

이때, 상기 삶은 콩은 서리태와 메주콩을 1:1의 비율로 혼합하고, 이를 80~100℃의 온도에서 60~90분 동안 삶은 후, 분쇄기를 이용하여 10~20분 동안 분쇄하여 준비한다.At this time, the boiled soybean mixed with soybean and soybeans in a ratio of 1: 1, and boiled for 60 to 90 minutes at a temperature of 80 ~ 100 ℃, it is prepared by grinding for 10 to 20 minutes using a grinder.

또한, 본 발명은 상기 방법에 의하여 제조되는 우렁 쌈장을 제공한다.In addition, the present invention provides a ssamjangjang made by the method.

이하, 본 발명을 보다 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail.

먼저, 본 발명에 의한 우렁 쌈장을 제조하기 위한 1차 혼합물을 제조한다. 1차 혼합물은 물에 무, 다시마, 고추씨, 양파 및 멸치를 모두 첨가하고 이를 끓인 후, 여기에서 국물인 육수만을 분리한 것으로서, 첨가되는 각각의 재료의 양은 물 80중량부를 기준으로 무 10~20중량부, 다시마 6~10중량부, 고추씨 4~6중량부, 양파 6.5~8.5중량부 및 멸치 6~8중량부인 것이 바람직하며, 이와 같이 혼합된 재료를 120~150℃의 온도에서 60~90분 동안 끓인다. 그리고, 건더기는 남겨두고 육수만을 분리하여 1차 혼합물을 제조한다.First, to prepare a primary mixture for producing the ssamjangjang according to the present invention. The primary mixture is radish, kelp, red pepper seeds, onions and anchovies, added to water and boiled, and then the broth is separated from the broth. The amount of each added ingredient is based on 80 parts by weight of water. By weight, kelp 6-10 parts by weight, red pepper seeds 4-6 parts by weight, onion 6.5-8.5 parts by weight and anchovy 6-8 parts by weight, the material thus mixed at a temperature of 120-150 ℃ 60 ~ 90 Boil for a minute. Then, only the broth is separated from the dried leaves to prepare a primary mixture.

다음, 2차 혼합물의 제조는 양파, 마늘 및 청양 풋고추를 모두 함께 분쇄한 것으로서, 첨가되는 재료의 양은 양파 15~25중량부, 마늘 1.5~3.5중량부 및 청양 풋고추 1.5~3.5중량부다. 상기 재료들을 모두 믹서기와 같은 분쇄기에 넣고, 20~30분 동안 골고루 분쇄하여 2차 혼합물을 제조한다.Next, the secondary mixture is prepared by grinding all the onion, garlic and cheongyang green pepper together, the amount of the added material is 15-25 parts by weight onion, 1.5-3.5 parts by weight garlic and 1.5-3.5 parts by weight Cheongyang green pepper. All of the above ingredients are put in a grinder such as a blender, and crushed evenly for 20-30 minutes to prepare a secondary mixture.

다음, 3차 혼합물은 상기에서 제조된 1차 혼합물과 2차 혼합물을 된장, 삶은 콩 및 우렁살과 함께 모두 혼합한 것이며, 첨가되는 재료의 양은 된장 130~150중량부, 삶은 콩 15~25중량부, 우렁살 8~12중량부인 것이 바람직하다.Next, the tertiary mixture is a mixture of the primary mixture and the secondary mixture prepared above with miso, boiled soybeans and rhubarb, the amount of the added material is 130 ~ 150 parts by weight, 15 ~ 25 weight of boiled beans It is preferable that it is 8-12 weight part of rye meat.

이때, 상기 우렁살은 우렁이를 채취하여 세척하고, 상기 우렁이를 껍질과 살로 분리하여, 상기 우렁이 살에 해당하는 부분인 우렁살을 1~3cm의 크기로 잘게 썬 것을 사용하도록 한다.At this time, the larvae are collected by washing the snails, separated by the shells and the flesh, to use the chopped pieces of the larvae 1 ~ 3cm size corresponding to the flesh.

또한, 상기 삶은 콩은 서리태와 메주콩을 1:1의 같은 비율로 혼합하고, 이를 95~100℃의 온도에서 60~90분 동안 삶은 후, 믹서기와 같은 분쇄기에 넣고 10~20분 동안 분쇄하여 얻는 것이다.In addition, the boiled soybeans mixed with the same ratio of seotae and meso beans 1: 1, and boiled for 60 to 90 minutes at a temperature of 95 ~ 100 ℃, put into a grinder such as a blender and obtained by grinding for 10 to 20 minutes will be.

상기 서리태는 껍질은 검은색이고 속은 파란 콩으로, 흰콩에 비하여 인체 내의 활성산소를 제거하는 항산화 효과가 높으며, 단백질과 식물성 지방질이 매우 풍부하고, 신체의 각종 대사에 반드시 필요한 비타민 B군과 나이아신 성분이 풍부하다는 특징이 있다.The frost is black bark and blue soybean, the antioxidant effect of removing free radicals in the human body is higher than white beans, very rich in protein and vegetable fats, vitamin B group and niacin essential for various metabolism of the body It is characterized by abundance.

마지막으로, 상기에서 준비된 3차 혼합물을 교반하면서 80~90℃의 온도에서 20~30분 동안 가열하여 본 발명에 의한 우렁 쌈장을 완성한다.Finally, the tertiary mixture according to the present invention is completed by heating the tertiary mixture prepared above at a temperature of 80-90 ° C. for 20-30 minutes while stirring.

이하, 본 발명을 실시예를 통하여 보다 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail with reference to Examples.

우선, 우렁 쌈장을 제조하기 위하여 1차 혼합물을 제조한다. 1차 혼합물은 쌈장의 제조공정에서 첨가되는 육수로서, 물 8kg에 무 2개(1.5kg), 다시마 1개(800g), 고추씨 500g, 양파 3개(750g), 멸치 700g를 넣고, 130℃의 온도로 80분 동안 끓인 후, 건더기는 건져내고 국물만을 분리하여 준비한다.First, a primary mixture is prepared in order to prepare ssamjang. The primary mixture is broth that is added in the manufacturing process of the ssamjang. 2 kg of radish (1.5 kg), 1 kelp (800 g), 500 g of red pepper seeds, 3 onions (750 g) and 700 g of anchovy are added to 8 kg of water. After boiling for 80 minutes at the temperature, remove the dry season and prepare only the broth.

이때, 상기 무, 다시마, 양파는 국물이 잘 우려 나오도록 적당한 크기로 썰어서 첨가한다.At this time, the radish, kelp, onion is added to cut to a suitable size so that the soup comes out of concern.

2차 혼합물은 양파, 마늘 및 청양 풋고추를 혼합하여 분쇄한 것으로서, 양파 8개(2kg), 마늘 250g, 청양 풋고추 250g을 믹서기 등과 같은 분쇄기에 넣어 30분 동안 곱게 갈아서 준비한다.Secondary mixture is a mixture of onion, garlic and Cheongyang green peppers, crushed, 8 onions (2kg), 250g garlic, 250g Cheongyang green peppers are put in a grinder such as a blender and finely prepared for 30 minutes.

상기에서 1차 혼합물과 2차 혼합물이 준비되면, 상기 1차 혼합물과 2차 혼합물을 혼합하고, 여기에 된장 14kg, 삶은 콩 2kg 및 우렁살 1kg을 모두 혼합하여 최종 혼합물을 제조한다.When the primary and secondary mixtures are prepared in the above, the primary and secondary mixtures are mixed, and 14 kg of soybean paste, 2 kg of boiled soybeans and 1 kg of boiled meat are mixed to prepare a final mixture.

이때, 상기 삶은 콩은 서리태 1kg과 메주콩 1kg을 함께 100℃의 온도에서 80분 동안 증숙한 후, 이를 믹서기 등과 같은 분쇄기에 넣어 20분 동안 분쇄하여 얻는다. 또한, 상기 우렁살은 우렁이를 채취하여 분리한 살을 2cm의 크기로 잘게 썬 것이다.At this time, the boiled soybean is steamed together with 1kg of seorytae and 1kg of soybeans at a temperature of 100 ℃ for 80 minutes, it is obtained by crushing for 20 minutes in a grinder such as a mixer. In addition, the rhubarb is finely sliced to 2cm in size to remove the slug taken.

마지막으로, 상기 최종 혼합물을 85℃의 온도에서 25분 동안 끓이면 본 실시예에 의한 우렁 쌈장이 완성된다.Finally, the final mixture is boiled for 25 minutes at a temperature of 85 ℃ to complete the ssamjangjang according to this embodiment.

본 발명에 의한 우렁 장조림은 우렁이의 살을 한 번 데쳐서 사용함으로써 우렁이의 비린내를 제거하여 맛을 좋게 하였으며, 장조림의 맛을 결정하는 중요한 요소인 육수에 인체에 유익한 성분을 함유하고 있는 구기자 등을 첨가하여 이를 여러 번 끓이고, 우렁살에 부어 숙성시킴으로써, 육수의 맛과 영양이 우렁살에 충분히 배어드는 효과가 있다.Jangjorim according to the present invention to remove the fishy smell of the worms by boiling the flesh of the worms once to improve the taste, added to the broth, which is an important factor that determines the taste of the jangjorim containing beneficial ingredients to the human body Boil it several times and pour it over the lean meat to mature, so that the taste and nutrition of the broth is soaked into the lean meat.

또한, 본 발명에 의한 우렁 장조림은 우렁의 영양성분 및 기능성 성분을 유지하면서도 장기간 보관이 가능하고, 보관시 취급이 용이하다는 장점이 있어, 누구나 편리하게 취식할 수 있다.In addition, the woojangjangrim of the present invention can be stored for a long time while maintaining the nutritional and functional components of the wooung, there is an advantage that it is easy to handle during storage, anyone can eat easily.

Claims (4)

물 80중량부를 기준으로 여기에 무 10~20중량부, 다시마 6~10중량부, 고추씨 4~6중량부, 양파 6.5~8.5중량부 및 멸치 6~8중량부를 첨가하고, 이를 120~150℃의 온도에서 60~90분 동안 끓여 육수만을 분리해낸 1차 혼합물을 제조하는 단계(S1);Based on 80 parts by weight of water, 10 to 20 parts by weight of radish, 6 to 10 parts by weight of kelp, 4 to 6 parts by weight of red pepper seeds, 6.5 to 8.5 parts of onions, and 6 to 8 parts by weight of anchovies are added thereto. Boiling at a temperature of 60 to 90 minutes to prepare a primary mixture separated only broth (S1); 양파 15~25중량부, 마늘 1.5~3.5중량부 및 청양 풋고추 1.5~3.5중량부를 분쇄기에 넣고 20~30분 동안 분쇄하여 2차 혼합물을 제조하는 단계(S2);15 to 25 parts by weight of onion, 1.5 to 3.5 parts by weight of garlic and 1.5 to 3.5 parts by weight of green pepper, put in a grinder to grind for 20 to 30 minutes to prepare a secondary mixture (S2); 상기 1차 혼합물과 2차 혼합물을 혼합하고, 여기에 된장 130~150중량부, 삶은 콩 15~25중량부 및 우렁살 8~12중량부를 넣고 혼합하여 3차 혼합물을 제조하는 단계(S3); 및Mixing the primary mixture and the secondary mixture, adding 130 to 150 parts by weight of doenjang, 15 to 25 parts by weight of boiled beans and 8 to 12 parts by weight of rhubarb to prepare a tertiary mixture (S3); And 상기 3차 혼합물을 교반하면서 80~90℃의 온도에서 20~30분 동안 끓이는 단계(S4)를 포함하는 것을 특징으로 하는 우렁 쌈장 제조방법.Boiling ssamjang production method comprising the step (S4) of boiling for 20 to 30 minutes at a temperature of 80 ~ 90 ℃ while stirring the tertiary mixture. 제 1항에 있어서,The method of claim 1, 상기 삶은 콩은,The boiled beans, 서리태와 메주콩을 1:1의 비율로 혼합하고, 이를 80~100℃의 온도에서 60~90분 동안 삶은 후, 분쇄기를 이용하여 10~20분 동안 분쇄하여 준비하는 것을 특징으로 하는 우렁 쌈장의 제조방법.Preparation of woojangsamjang characterized in that the mixture of seotaetae and soybeans in a ratio of 1: 1, and boiled for 60 to 90 minutes at a temperature of 80 ~ 100 ℃, pulverized for 10 to 20 minutes using a grinder Way. 제 1항에 있어서,The method of claim 1, 상기 우렁살은,The rhubarb, 우렁이를 채취하여 세척하고, 우렁이를 껍질과 살로 분리한 후, 우렁이 살만을 1~3cm 크기로 잘게 썬 것을 특징으로 하는 우렁 쌈장의 제조방법.After collecting and washing the snail, after separating the snail into the shell and flesh, the manufacturing method of the ssamjangjang, characterized in that finely chopped to 1 ~ 3cm size. 제 1항 내지 제 3항 중 어느 한 항에 의해 제조되는 것을 특징으로 하는 우렁 쌈장.The ssamjangjang, which is prepared by any one of claims 1 to 3.
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KR101114979B1 (en) 2011-04-11 2012-03-06 민신온 Method for manufacturing soybean paste including freshwater snail
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