KR101114977B1 - Method for manufacturing soybean paste including mushroom - Google Patents
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Abstract
Description
본 발명은 능이버섯 쌈장의 제조방법 및 그에 의해 제조된 능이버섯 쌈장에 관한 것으로, 더욱 상세하게는 능이버섯을 건조시켜 씹는 맛을 내기 위하여 거칠게 파쇄하여 공급하고 물을 사용하지 않고 엿기름을 이용한 조청을 사용하며 다양한 재료를 혼합하여 소정의 온도에서 숙성하여 맛과 영양이 좋은 쌈장을 제조하는 능이버섯 쌈장의 제조방법 및 그에 의해 제조된 능이버섯 쌈장에 관한 것이다.
The present invention relates to a method for producing chopped mushroom ssamjang and the chopped mushroom ssamjang produced by the same, more specifically, to dry the chopped mushrooms to provide a chewing taste, roughly crushed and supplied with a syrup using malt without using water. The present invention relates to a method for producing yam ssamjang and chopped mushroom ssamjang prepared by mixing various ingredients and aging at a predetermined temperature to produce good taste and nutrition.
기존의 재래식 된장은 건강식품으로 인식되어 있고, 그 효능이 우수하다는 것은 잘 알고 있으나 산업의 발달과 서구문화의 유입 등에 따라 재래식 된장을 담그는 비율과 된장의 섭취는 계속 감소되고 있다. 또한 서구화되고 있는 식생활과 암을 비롯한 각종 성인병의 발생이 과거에 비해 높아지고 있는 시점에서 우리의 건강을 지켜주는 장류의 보급은 더욱 절실하게 요구되고 있다.Conventional traditional miso is recognized as a health food, and it is well known that its efficacy is excellent, but the ratio of soaking traditional miso and intake of miso continues to decrease according to industrial development and inflow of Western culture. In addition, when the incidence of Western-style diets and various adult diseases, including cancer, is increasing more than in the past, the supply of soybeans to protect our health is urgently needed.
우리나라에서는 옛날부터 쌈 문화가 발달되어 있으며, 삼은 갖가지 야채를 밥과 포개어 먹거나 고기 또는 다른 음식을 야채에 포개어 먹는 방법으로서, 쌈의 맛을 더욱 풍미있게 하기 위해서 대게 고추장, 된장 또는 쌈장을 더욱 첨가하는 것이 일반적이다.In Korea, Ssam culture has been developed since ancient times. Ssam is a method of eating various vegetables with rice or meat or other foods with vegetables. Is common.
상기의 쌈장은 전통음식으로 누구나가 즐기는 음식이며, 야채나 산나물 등에는 각종 영양소가 포함되어 있어 현대인들의 고민인 비만과 성인병 예방에 효능이 있어서 건강식품으로서 주목을 받고 있다.The ssamjang is a traditional food that everyone enjoys, and vegetables and wild vegetables contain various nutrients, and are attracting attention as a health food because it is effective in preventing obesity and adult diseases, which is a problem for modern people.
그러나 쌈장은 소금의 비율이 높아 매우 짜고 어린이들의 입맛에 맞지 않아 꺼려하며 자체의 영양분이 부족한 점 등의 문제점이 있었다.However, ssamjang has a high salt ratio and is very salty, reluctant to fit children's tastes, and lacks its own nutrients.
능이버섯은 인공재배가 되지 않는 것으로 1능이, 2송이,3표고라 불리어지고 있으며 맛과 향이 뛰어나 (향버섯)이라고 불리기도 한다. 송이버섯은 소나무 뿌리에서 균생하고 능이버섯은 참나무 뿌리에서 균생하는데 갓의 크기가 7~40㎝이고 높이는 7~30㎝까지 자라며, 혈증 콜레스테롤을 저하시키는 성분(Enltedenine)은 암세포를 억제시키는 다량체(Lentian) 등 의약품으로 인가된 성분이 다량 함유되어 있다.Tung mushrooms are not artificially cultivated. One twill, two bunches, and three shiitakes, are known for their excellent taste and aroma. Pine mushrooms grow on the roots of pine trees, and twill mushrooms grow on the roots of oak trees. The size of the shade grows from 7 to 40 cm and the height grows to 7 to 30 cm. It contains a large amount of ingredients approved by pharmaceuticals such as Lentian.
그외에도 단백질분해 성분이 다량함유되어 육류를 먹고 체했을 때 큰 효과 발휘하며 다량의 비타민을 함유하고 있고, 영양가치와 약용가치가 인정되어 육류를 먹고 체했을 때 큰효과 발휘하여 보건식품으로 인정받고 있으며, 그 맛과 향이 알려지기 시작하면서 급속히 확산되어지고 있다.In addition, it contains a large amount of proteolytic breakdown and shows great effect when eating and preserving meat. It contains a large amount of vitamins, and its nutritional value and medicinal value are recognized. It is spreading rapidly as its taste and aroma begin to become known.
능이의 향은 흙냄새, 강한 풀냄새, 꽃향기, 나무향, 고기향, 상큼한 우유향 등이 함유되어 있다.The scent of the nip contains earthy odor, strong grass odor, flower scent, wood scent, meat scent, and fresh milk scent.
능이는 암예방, 기관지 천식,감기,콜레스테롤 감소 등의 효과와, 생식하면 가벼운 중독 증상이 나타나며, 위장에 염증과 궤양이 있을 때는 금기인 식품으로 알려져 있고, 능이버섯을 이용한 장류(쌈장)에 관한 종래기술은 없는 것을 알려져 있다.
Its ability to prevent cancer, bronchial asthma, cold, reduce cholesterol, and reproductive symptoms of mild poisoning, when it is inflamed and ulcers in the stomach, it is known as a contraindication to foods, It is known that there is no prior art.
따라서 본 발명은 이러한 종래의 결점을 해소하기 위하여 안출된 것으로, 본 발명의 해결과제는 능이버섯을 건조시켜 씹는 맛을 내기 위하여 거칠게 파쇄하여 공급하고 물을 사용하지 않고 엿기름을 이용한 조청을 사용하며 다양한 재료를 혼합하여 소정의 온도에서 숙성하여 맛과 영양이 좋은 능이버섯 쌈장의 제조방법 및 그에 의해 제조된 능이버섯 쌈장을 제공하는 것이다.
Therefore, the present invention has been devised to solve such a conventional drawback, the problem of the present invention is to dry the chopped mushrooms to provide a chewy taste, roughly crushed and supplied using a syrup using malt without water and various The ingredients are mixed and matured at a predetermined temperature to provide a method for producing a chopped mushroom ssamjang with good taste and nutrition, and a chopped mushroom ssamjang prepared thereby.
본 발명은 보리쌀 15～25 중량%를 솥에 넣고 물을 충분히 공급하여 90～120℃의 온도에서 30～60분 정도 가열하여 질게 보리쌀 밥을 제조하고, 잘 준비된 메주 30～50 중량%를 분쇄기에 공급 0.5～2mm의 크기가 되도록 가루로 분쇄하며, 꼭지와 씨를 분리한 고추 5～20 중량%를 분쇄기에서 0.1～1.2mm의 크기가 되도록 가루로 분쇄한 후 꼭지와 씨를 분리한 청양고추 3～10 중량%를 분쇄기에서 0.05～1mm의 크기가 되도록 가루로 분쇄하여 1차 혼합물을 준비하는 단계(S1);
건조한 능이버섯 3～15 중량%를 분쇄기에 공급하여 0.1～1.5mm가 되도록 거칠게 분쇄하고, 단맛을 내기 위하여 엿기름 3～10 중량%는 0.05～1mm가 되도록 곱게 분쇄하여 조청을 만드는 통상의 방법으로 조청을 준비하여 2차 혼합물을 준비하는 단계(S2);
소금 3～10 중량%를 0.5～2mm의 크기로 준비하여 3차 혼합물을 준비하는 단계(S3);
상기 1, 2, 3차 혼합물을 혼합한 후 항아리에 넣어 20～26℃의 온도에서 13～18일간 숙성시키는 숙성단계(S4)를 통하여 이루어짐을 특징으로 하는 것이다.
The present invention is 15 to 25% by weight of barley rice in a pot and supplied with sufficient water to heat 30 to 60 minutes at a temperature of 90 ~ 120 ℃ to prepare a barley rice rice, well prepared 30 to 50% by weight meju Supply pulverized powder to 0.5 ~ 2mm size, and grind 5 ~ 20% by weight of red peppers separated from tap and seeds into powder to size 0.1∼1.2mm in the grinder, and then remove the taps and seeds. Preparing a primary mixture by pulverizing the weight% to a size of 0.05 to 1 mm in a grinder (S1);
Feed 3 ~ 15% by weight of dried chopped mushrooms to grinder and grind it roughly to 0.1 ~ 1.5mm, and grind 3 ~ 10% by weight of malt finely to make 0.05 ~ 1mm to make sweet syrup. Preparing a secondary mixture to prepare (S2);
Preparing a tertiary mixture by preparing 3 to 10 wt% of salt in a size of 0.5 to 2 mm (S3);
After mixing the first, second, and tertiary mixture is put into a jar is characterized in that it is made through a aging step (S4) for 13 to 18 days at a temperature of 20 ~ 26 ℃.
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본 발명은 참나무에서 균생하는 능이버섯을 채취하여 세척한 후 건조시켜 씹는 맛을 내기 위하여 소정의 크기로 거칠게 파쇄하여 공급하고, 물을 사용하지 않고 엿기름으로 제조한 조청을 사용하여 재료의 손상을 방지하며, 그외에 보리쌀, 고추가루, 메주가루, 소금 등의 다양한 재료를 혼합하여 소정의 온도에서 숙성하여 맛과 영양이 좋은 능이버섯 쌈장의 제조방법 및 그에 의해 제조된 능이버섯 쌈장을 제공하는 것이다.
The present invention collects and washes the mushrooms growing in oak, dried and then roughly crushed to a predetermined size in order to give a chewy taste, and prevents damage to the material by using a crude made of malt without using water In addition, by mixing a variety of materials such as barley rice, red pepper powder, meju powder, salt, and the like to mature at a predetermined temperature to provide a method for producing a delicious and nutritious mushroom ssamjang and the chopped mushroom ssamjang produced thereby.
도 1 은 본 발명의 바람직한 실시예를 나타낸 블럭도1 is a block diagram showing a preferred embodiment of the present invention
이하에서 본 발명을 실시과정에 따라서 상세하게 설명하기로 한다.Hereinafter, the present invention will be described in detail according to the implementation process.
상기 목적을 달성하기 위한 본 발명의 능이버섯 쌈장의 제조방법 및 그에 의해 제조된 능이버섯 쌈장은 메주 가루 30～50 중량%, 보리쌀 밥 15～25 중량%, 고추 가루 5～20 중량%, 능이버섯 3～15 중량%, 청양고추 가루 3～10 중량%, 엿기름 조청 3～10 중량%, 소금 3～10 중량%로 이루어짐을 특징으로 한다.
Method for producing the chopped mushroom ssamjang and the chopped mushroom ssamjang prepared by the present invention for achieving the above object is 30-50% by weight of meju powder, 15-25% by weight of barley rice, 5-20% by weight of red pepper powder, oyster mushroom It is characterized by consisting of 3 to 15% by weight, 3 ~ 10% by weight of Chongyang pepper, 3 to 10% by weight of malt syrup, and 3 to 10% by weight of salt.
보리쌀을 솥에 넣어 물을 충분히 공급하여 90～120℃의 온도에서 30～60분 정도 가열하여 비교적 질게 보리쌀 밥을 제조한다.Barley rice is put in a pot, and water is sufficiently supplied, and the barley rice is relatively hardly prepared by heating it for 30 to 60 minutes at a temperature of 90 to 120 ° C.
메주는 소정의 크기로 분리하여 분쇄기에 공급 0.5～2mm의 크기가 되도록 메주 가루로 분쇄하고, 잘 말려진 고추는 꼭지와 씨를 분리하여 분쇄기에서 0.1～1.2mm의 크기가 되도록 가루로 분쇄하며, 잘 말려진 청양고추는 꼭지와 씨를 분리하여 분쇄기에서 0.05～1mm의 크기가 되도록 가루로 분쇄한다.The meju is separated into a predetermined size and fed into the grinder, and then crushed into meju powder so as to have a size of 0.5 to 2 mm, and the dried pepper is pulverized into powder to be 0.1 to 1.2 mm in the grinder by separating the faucet and seeds. The dried Cheongyang pepper is separated from the tap and seeds, and ground in a grinder to a size of 0.05-1 mm.
상기 메주는 고추에 비하여 크기가 비교적 더 크게 분쇄하여 식감을 향상시키도록 하였다.The meju was crushed relatively larger in size than red pepper to improve the texture.
채취한 능이버섯은 수분이 거의 없도록 건조시킨 후 분쇄기에 공급하여 0.1～1.5mm가 되도록 비교적 거칠게 분쇄하고, 단맛을 내기 위하여 엿기름은 0.05～1mm가 되도록 곱게 분쇄하여 통상적인 방법으로 제조한 조청을 물 대용으로 준비한다.After harvesting the dried mushrooms with little moisture, feed them to a grinder and grind relatively roughly to 0.1 ~ 1.5mm, and grind finely to make sweet malt 0.05 ~ 1mm to give sweetness. Prepare as a substitute.
소금은 3～10 중량%를 0.5～2mm 정도의 크기가 되도록 준비한다.
Prepare 3-10 wt% of salt to the size of 0.5-2mm.
이와 같이 준비된 메주 가루 30～50 중량%, 보리쌀 밥 15～25 중량%, 고추 가루 5～20 중량%, 능이버섯 3～15 중량%, 청양고추 가루 3～10 중량%, 엿기름 조청 3～10 중량%, 소금 3～10 중량%을 혼합 반죽하여 항아리에서 20～26℃의 온도에서 13～18일간 숙성시켜 본 발명에 의한 능이버섯 쌈장을 제조하는 것이다.30 to 50% by weight of meju powder prepared in this way, 15 to 25% by weight of barley rice, 5 to 20% by weight of red pepper powder, 3 to 15% by weight of red bean mushroom, 3 to 10% by weight of red pepper powder, malt syrup 3-10 weight %, Salt 3 ~ 10% by weight of the mixture and aged in a jar for 13 to 18 days at a temperature of 20 ~ 26 ℃ to prepare the chopped mushroom ssamjang according to the present invention.
상기 능이버섯 쌈장은 능이버섯이 함유하고 있는 다양한 이로운 효과를 제공할 수 있게 되는 특징과 물을 사용하지 않아서 쌈장이 변질될 염려가 없는 등 매우 유용한 발명을 제공하는 것이다.
The ssamjang ssamjang is to provide a very useful invention, such as the characteristics that can provide a variety of beneficial effects contained in the snail mushroom and there is no fear that the ssamjang is not changed by using water.
이하, 본 발명의 실시예를 통하여 보다 상세하게 설명하면 다음과 같다.Hereinafter, described in more detail through an embodiment of the present invention.
보리쌀 20 중량%를 솥에 넣어 물을 충분히 공급하여 90～120℃의 온도에서 30～60분 정도 가열하여 질게 보리쌀 밥을 제조하고, 잘 준비된 메주 40 중량%를 분쇄기에 공급 1.2mm의 크기가 되도록 가루로 분쇄하며, 꼭지와 씨를 분리한 고추 10 중량%를 분쇄기에서 0.7mm의 크기가 되도록 가루로 분쇄한 후 꼭지와 씨를 분리한 청양고추 5 중량%를 분쇄기에서 0.5mm의 크기가 되도록 가루로 분쇄하여 1차 혼합물을 준비한다.Put 20% by weight of barley rice in a pot and supply enough water to heat it for 30 to 60 minutes at a temperature of 90-120 ° C to make barley rice. Grind into powder, and grind 10 wt% of the red peppers and seeds separated from the mill to a size of 0.7 mm in the grinder, and then grind 5 wt% of the Cheongyang peppers from the mill and seeds into the powder to 0.5 mm in the grinder. To prepare the primary mixture.
수분이 거의 없도록 건조시킨 능이버섯 10 중량%를 분쇄기에 공급하여 1mm가 되도록 거칠게 분쇄하고, 단맛을 내기 위하여 엿기름은 0.5mm가 되도록 곱게 분쇄하여 조청을 만드는 통상의 방법으로 조청을 준비하여 2차 혼합물을 준비한다.Secondary mixture was prepared by feeding 10% by weight of dried mushrooms with little moisture to the grinder and roughly grinding them to 1mm, and milling the malt to 0.5mm for sweetness. Prepare.
1mm의 크기를 갖는 소금 5 중량%를 준비하여 3차 혼합물을 준비한다.A tertiary mixture is prepared by preparing 5% by weight of salt having a size of 1 mm.
상기 준비된 재료를 모두 모아서 골고루 혼합한 후 항아리에 넣어 22℃의 온도에서 15일간 숙성시키는 숙성단계를 통하여 본 발명의 실시예에 의한 능이버섯 짬장이 완성된다.
After collecting all of the prepared materials, evenly mixed, put into a jar through the aging step of aging for 15 days at a temperature of 22 ℃ to complete the chopped mushrooms according to an embodiment of the present invention.
본 발명은 우리 인체에 매우 유익한 건강식품인 쌈장을 제고하면서 능이버섯을 첨가함으로써 인체에 유익한 성분을 더 포함하여 더욱 많이 섭취할 수 있도록 함으로서 음식을 섭취함에 있어서 다양하게 적용할 수 있는 것이다.
The present invention can be applied in various ways to ingest the food by adding more of the beneficial ingredients to the human body by adding the mushrooms while improving the ssamjang is a very beneficial health food for our body.
S1 : 1차 혼합물 준비단계 S2 : 2차 혼합물 준비단계
S3 : 3차 혼합물 준비단계 S4 : 숙성단계S1: preparing the first mixture S2: preparing the second mixture
S3: tertiary mixture preparation step S4: ripening step
Claims (2)
건조한 능이버섯 3～15 중량%를 분쇄기에 공급하여 0.1～1.5mm가 되도록 거칠게 분쇄하고, 단맛을 내기 위하여 엿기름 3～10 중량%는 0.05～1mm가 되도록 곱게 분쇄하여 조청을 만드는 통상의 방법으로 조청을 준비하여 2차 혼합물을 준비하는 단계(S2);
소금 3～10 중량%를 0.5～2mm의 크기로 준비하여 3차 혼합물을 준비하는 단계(S3);
상기 1, 2, 3차 혼합물을 혼합한 후 항아리에 넣어 20～26℃의 온도에서 13～18일간 숙성시키는 숙성단계(S4)를 통하여 이루어짐을 특징으로 하는 능이버섯 쌈장의 제조방법.
15-25 wt% of barley rice is placed in a pot and supplied with sufficient water to heat for 30-60 minutes at a temperature of 90-120 ° C. to make barley rice, and 30-30 wt% of well prepared meju is fed to a grinder 0.5 ～ Grind into powder to make a size of 2mm, and grind 5 ~ 20% by weight of red pepper, which separated the faucet and seeds, into powder to make 0.1 ~ 1.2mm in the grinder, and then add 3 ~ 10% by weight of Cheongyang pepper, which separated the faucet and seed. Preparing a primary mixture by pulverizing the powder to a size of 0.05 to 1 mm in a grinder (S1);
Feed 3 ~ 15% by weight of dried chopped mushrooms to grinder and grind it roughly to 0.1 ~ 1.5mm, and grind 3 ~ 10% by weight of malt finely to make 0.05 ~ 1mm to make sweet syrup. Preparing a secondary mixture to prepare (S2);
Preparing a tertiary mixture by preparing 3 to 10 wt% of salt in a size of 0.5 to 2 mm (S3);
After mixing the first, second, and tertiary mixtures put into a jar aging process (S4) characterized in that the aging step (S4) made by aging 13-18 days at a temperature of 20 ~ 26 ℃.
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| KR20150061536A (en) * | 2013-11-27 | 2015-06-04 | 주식회사 에이치씨바이오텍 | The ssamjang is added subcritical extract of phellinus linteus and the manufacturing method of it |
| CN105520123A (en) * | 2016-01-05 | 2016-04-27 | 张明耀 | Mushroom sauce recipe and production method thereof |
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