KR101203389B1 - Soybean paste sauce and method thereof - Google Patents
Soybean paste sauce and method thereof Download PDFInfo
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Abstract
개시된 내용은 소비자들의 이용 편리성 및 기호를 충족시키기 위한 된장소스 및 그의 제조방법에 관한 것이다. 본 발명은 북어, 다시마, 양파, 무, 대파 등을 넣고 끓여 냉각한 육수를 만들고, 양파, 멸치, 새우, 다시마, 표고버섯, 황태, 북어, 청양고추 등의 천연조미재료를 분말로 만든 후, 육수와 천연조미재료 분말을 국내산 콩 100％로 제조된 한식 된장과 적량 혼합하여 숙성시켜 된장소스를 제조한다. 따라서, 본 발명은 소비자들이 보다 편리하게 된장찌개, 된장국 등을 끓일 때 바로 적용함으로써 소비자들의 조리활용성과 기호충족을 기할 수 있는 효과를 제공한다.The present disclosure relates to a miso sauce and a method of manufacturing the same for satisfying consumer convenience and preference. The present invention is made by boiling boiled seaweed, kelp, onion, radish, green onion, etc. to make a cooled broth, onion, anchovies, shrimp, kelp, shiitake mushrooms, yellow king, north fish, chungyang pepper, etc. The broth and natural seasoning powder is mixed with Korean soybean paste prepared with 100% of domestic soybeans in an appropriate amount to prepare miso sauce. Therefore, the present invention provides the effect that consumers can cook more conveniently and satisfies the taste by applying directly when boiled miso soup, miso soup and the like more convenient.
Description
본 발명은 된장소스 및 그의 제조방법에 관한 것으로, 보다 상세하게는, 된장에 육수와 천연조미재료의 분말을 일정비율로 혼합하여 숙성시킨 된장소스를 제조하여 소비자들이 간편하게 국이나 찌개로 바로 조리할 수 있도록 한 된장소스 및 그의 제조방법에 관한 것이다.The present invention relates to a miso sauce and a method for manufacturing the same, and more particularly, to prepare a mature miso sauce by mixing the powder of broth and natural seasoning ingredients in a certain ratio to make it easy for consumers to cook immediately with soup or stew It relates to a miso sauce and a method for manufacturing the same.
된장은 한국의 대표적인 장으로서, 삶은 콩에 미생물이 자연 접종되어 만들어진 메주로 제조한다. 된장은 재래식 된장과 개량(改良)식 된장이 있다. 간장을 뜨지 않고 된장을 위주로 하는 개량식 된장 제조의 경우에는 메주무게의 약 1.7배의 물을, 간장을 분리하는 재래식 된장 제조의 경우에는 메주무게의 약 3.5배의 물을 넣고, 물에 소금 18중량％ 이상을 첨가하여 발효하는 과정을 거쳐 제조된다. 이는 한국의 대표적인 콩 발효식품으로서, 한국인의 식탁에서 중요한 위치를 차지하여 왔다.Doenjang is Korea's representative intestine, and is made with meju made from boiled soybeans. There are two kinds of doenjang: traditional doenjang and improved doenjang. In the case of modified soybean paste making with soybean paste without making soy sauce, about 1.7 times the weight of meju weight and about 3.5 times as much water as the conventional soy sauce separating soy sauce, 18 weight of salt in water It is manufactured through the process of fermentation by adding more than%. It is a representative soybean fermented food in Korea, and has occupied an important position on the table of Koreans.
하지만, 전통 재래식 된장은 간장을 뜨고 남은 대두로 제조되어 품질이 낮고, 영양성분이 적다는 단점뿐만 아니라 구릿한 특유의 냄새, 다량의 나트륨이 함유되어 있어 이를 개선하기 위하여 제조과정에 갖가지 조미재료의 농축액을 첨가하는 기술이 개발되는 등 여러가지 연구와 개발 노력을 해왔다.However, traditional Korean doenjang is made from soybeans left with soy sauce, and has a low quality and low nutritional content, as well as a peculiar smell and a large amount of sodium. Various research and development efforts have been made, including the development of techniques for adding concentrates.
일반적으로 된장찌개나 된장국을 끓일 때, 1차로 멸치국물을 내고, 2차로 된장을 채에 받쳐 적당히 거른 후 3차로 1차 가공한 멸치국물에 2차 걸러진 된장을 넣고 끓이다가, 4차로 호박 등의 건지를 넣고 끓이면서 고춧가루, 고추 등을 넣어서 맛을 내는 과정을 거치게 된다.In general, when boiling doenjang stew or miso soup, the first anchovy broth is served, and the second doenjang is supported by a sieve and then moderately filtered. Boil the Guernsey and add red pepper powder and red pepper to taste.
그렇지만, 이와 같은 조리과정을 거치더라도 그 맛은 조리할 때마다 달라지는 등 실제 조리과정은 여전히 번거롭고, 그 맛이 표준화되기 어려운 문제점이 있었다. 이로 인하여, 된장이 세계적으로 각광받는 우수한 우리나라의 전통식품이면서도 자라나는 신세대로부터는 외면받거나 한국인만의 전통식품으로 머물고 마는 실정이다. 따라서, 이를 개선하여 소비자에게 조리의 편리함, 조리에의 활용성을 제공하고 소비자의 기호를 충족시키며 세계인의 입맛을 충족시켜 주기 위한 된장소스의 필요성이 절실히 대두하고 있다.However, even after such a cooking process, the taste is changed every time the cooking process, the actual cooking process is still cumbersome, the taste was difficult to standardize. For this reason, doenjang is an excellent traditional Korean food that has been spotlighted worldwide, but has been ignored by the growing new generation or stayed as a traditional Korean food. Accordingly, there is an urgent need for miso sauce to improve the convenience and provide consumers with convenience of cooking, utility in cooking, satisfying tastes of consumers, and satisfying tastes of the world.
따라서, 본 발명의 목적은 전술한 점을 감안하여 안출된 것으로, 한식된장을 주재료로 하여 육수와 천연조미료를 혼합 숙성시킨 된장소스의 제조를 통해서 일정한 맛으로 편리하게 조리할 수 있도록 된 된장소스 및 그의 제조방법을 제공함에 있다.Therefore, the object of the present invention was devised in view of the above-mentioned point, miso sauce so that it can be conveniently cooked with a certain taste through the preparation of the miso sauce mixed with aged broth and natural seasonings as a main ingredient It is to provide a method of manufacturing the same.
이와 같은 목적을 달성하기 위한 본 발명의 된장소스는, 국내산 콩 100％로 된 된장과, 정제수 63～74중량％에 북어 8～10중량％, 다시마 1～2중량％, 양파 5～7중량％, 무 10～15중량％, 대파 2～3중량％의 비율로 넣고 끓인 후 냉각시킨 육수, 및 양파 20～22중량％, 멸치 7～8중량％, 새우 3～4중량％, 다시마 7～8중량％, 표고버섯 13～15중량％, 황태 13～15중량％, 북어 20～22중량％, 청양고추 7～8중량％의 비율로 넣고 분쇄시킨 천연조미료 분말을 포함하며, 상기 된장 40중량％에 육수 28～30중량％, 천연조미료 분말 30～32중량％의 비율로 혼합하여 숙성된 것을 특징으로 한다.The miso sauce of the present invention for achieving the above object is a soybean paste made of 100% domestic soybeans, purified water 63-74% by weight, 8-10% by weight, kelp 1-2%, onion 5-7% by weight , 10 to 15% by weight of radish, 2 ~ 3% by weight of leek, boiled and cooled, 20 ~ 22% by weight of onion, 7 ~ 8% by weight of anchovies, 3 ~ 4% by weight of shrimp, 7 ~ 8 kelp It contains natural seasoning powder ground and ground in a ratio of 13% by weight, 13-15% by weight of shiitake mushrooms, 13-15% by weight, 20-22% by weight of North Korean food, and 7-8% by weight of Cheongyang pepper. It is characterized by mixing in a ratio of 28 to 30% by weight of broth, and 30 to 32% by weight of natural seasoning powder.
본 발명의 목적을 달성하기 위한 된장소스 제조방법은, 된장소스를 제조하기 위한 방법에 있어서, (1) 정제수에 북어, 다시마, 양파, 무, 대파를 넣고 끓여 육수를 내는 단계와, (2) 양파, 멸치, 새우, 다시마, 표고버섯, 황태, 북어, 청양고추의 천연조미재료를 분쇄하여 천연조미료 분말을 내는 단계와, (3) 된장에 상기 육수와 천연조미료 분말을 섞어 가열 혼합하는 단계, 및 (4) 상기 혼합된 재료를 30℃ 이하에서 72시간 이상 숙성시켜 된장소스를 완성하는 단계를 포함한다.Method for producing soybean sauce for achieving the object of the present invention, in the method for producing soy sauce, (1) boiled broth, kelp, onions, radishes, green onions in purified water to boil the broth and (2) Pulverizing the natural seasoning powder of onion, anchovy, shrimp, kelp, shiitake mushrooms, yellow, north, cheonyang pepper, and (3) mixing the broth and natural seasoning powder in miso and mixing it with heat, And (4) aging the mixed material at 30 ° C. or lower for 72 hours or more to complete the miso sauce.
본 발명의 된장소스 및 그의 제조방법은, 한식된장을 주재료로 하여 육수와 여러가지 천연조미료를 적량 혼합하여 자연숙성을 거쳐 된장소스를 제조함으로써, 잘 숙성된 한식된장의 풍미를 그대로 살리면서 급격한 가열조리에서 손상되기 쉬운 영양소를 최대한 유지하는 한편, 표준염도를 10％ 이하로 낮추며, 재료의 혼합과정에서 유해 잡균의 생성은 최대한 억제하고, 된장소스를 최소 기간 이상 숙성함으로써 소비자는 바로 쌈장으로 섭취할 수 있는 효과를 갖는다. 아울러, 적량의 물만 넣어 끓이면 언제나 같은 수준의 맛을 내는 된장국이나 된장찌개를 먹을 수 있어 소비자에게 조리의 편리성과 기호를 충족시킬 뿐만 아니라 세계인의 입맛도 충족할 수 있고, 조리에의 활용성을 제공하는 효과를 갖는다. In the present invention, the doenjang sauce and its manufacturing method, by mixing a suitable amount of broth and various natural seasonings as a main ingredient to prepare a doenjang sauce through natural ripening, while rapidly heating while maintaining the flavor of well-cooked Korean doenjang as it is By keeping the nutrients susceptible to damage to the maximum while reducing the standard salinity to 10% or less, while minimizing the generation of harmful germs during the mixing of the ingredients, by aging the miso sauce for a minimum period of time, consumers can consume it immediately Has the effect. In addition, you can eat miso soup or doenjang stew that always tastes the same level when you boil it with just the right amount of water, which not only satisfies the convenience and taste of cooking but also satisfies the taste of the world, and provides utility for cooking. It has an effect.
도 1은 본 발명에 따른 된장소스 제조공정을 보여주는 도면.1 is a view showing a miso sauce manufacturing process according to the present invention.
이하, 첨부한 도면을 참조하여 본 발명의 바람직한 실시예를 상세히 기술하기로 한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 된장소스의 제조방법을 설명하기 위한 흐름도이다.1 is a flow chart for explaining a method of manufacturing miso sauce according to the present invention.
도 1에서 보면, 본 발명의 된장소스는 크게 육수를 내는 제 1단계, 여러가지 천연 조미재료를 분쇄하여 천연조미료 분말을 내는 제 2단계, 주재료인 된장에 제 1 및 제 2단계에서 만들어낸 육수와 천연조미료 분말을 혼합하는 제 3단계, 그리고 혼합된 재료들을 자연숙성시켜 된장소스를 완성하는 제 4단계로 이루어진다. 각 단계의 구체적인 제조과정을 보면 다음과 같다.Referring to Figure 1, the miso sauce of the present invention is the first step to produce a large broth, the second step to pulverize various natural seasoning ingredients to produce a natural seasoning powder, and the broth made in the first and second The third step is to mix the natural seasoning powder, and the fourth step to mature the mixed materials to complete the miso sauce. The specific manufacturing process of each step is as follows.
제 1단계First stage
정제수에 감칠맛을 내는 북어, 다시마, 양파, 무, 대파 등의 재료를 넣어 1시간 정도 이상 끓여 육수를 낸다. 이때, 비율은 북어 8～10중량％, 다시마 1～2중량％, 양파 5～7중량％, 무 10～15중량％, 대파 2～3중량％, 정제수 63～74중량％이다. 끓여낸 육수의 건지를 살균 면포로 걸러낸 후, 30℃ 이하로 냉각한다. Add boiled seaweed, kelp, onions, radishes, green onions, etc. to purified water and boil it for at least 1 hour to make broth. At this time, the ratio is 8-10 weight% of north seaweed, 1-2 weight% of kelp, 5-7 weight% of onion, 10-15 weight% of radish, 2-3 weight% of leek, and 63-74 weight% of purified water. After filtering the dried Guernsey of boiled broth with sterile cotton cloth, it is cooled to 30 ° C or lower.
제 2단계2nd step
양파, 멸치, 새우, 다시마, 표고버섯, 황태, 북어, 청양고추 등 여러가지 천연조미재료를 분쇄하여 천연조미료 분말을 낸다. 여기서, 천연조미료 분말의 혼합비율은 양파 20～22중량％, 멸치 7～8중량％, 새우 3～4중량％, 다시마 7～8중량％, 표고버섯 13～15중량％, 황태 13～15중량％, 북어 20～22중량％, 청양고추 7～8중량％로 한다.Natural seasonings such as onions, anchovies, shrimps, kelp, shiitake mushrooms, yellow, north fish, and cheongyang pepper are ground to produce natural seasoning powder. Here, the mixing ratio of the natural seasoning powder is 20 to 22% by weight of onion, 7 to 8% by weight of anchovies, 3 to 4% by weight of shrimp, 7 to 8% by weight of kelp, 13 to 15% by weight of shiitake mushrooms, 13 to 15% by weight %, 20 to 22% by weight of North Koreans, and 7 to 8% by weight of Cheongyang pepper.
여기서, 육수와 천연조미료에 포함되는 북어는 명태를 건조한 것으로 양질의 단백질이 풍부하면서도 맛이 담백하고 간을 보호해주는 아미노산 성분이 많아 인체의 건강을 증진시킬 수 있다.Here, the broth included in the broth and natural seasoning is dried pollock, which is rich in high quality protein, but is light in taste and has many amino acids that protect the liver.
다시마는 주로 국물을 우려낼 때 이용하는데, 이는 알긴산이 풍부해 콜레스테롤을 저하시키며, 무와 같이 사용하면 다시마의 칼륨과 무의 비타민C가 혈관을 튼튼히 하여 고혈압을 예방해주는 효능이 있는 재료이다. Kelp is mainly used to make broth. It is rich in alginic acid, which lowers cholesterol. When used together with radish, potassium and radish vitamin C make blood vessels strong and prevent high blood pressure.
멸치도 다시마와 함께 국물용으로 가장 많이 쓰이는 재료 중 하나이다.Anchovy is also one of the most used ingredients for broth with kelp.
새우는 고단백, 저지방 식품으로 칼슘과 타우린이 풍부하게 들어있어 고혈압 예방과 성장 발육에 효과적인 재료이며, 표고버섯은 지방이 낮고 식이섬유가 풍부한 재료이다.Shrimp is a high-protein, low-fat food rich in calcium and taurine, which is effective for preventing high blood pressure and growing. Shiitake mushrooms are low in fat and rich in fiber.
제 3단계3rd step
국내산 콩 100％로 전통방법에 따라 제조된 한식된장에 제 1 및 제 2단계에서 만든 육수 및 천연조미료 분말을 골고루 섞어 60℃ 정도의 중온에서 가열하면서 혼합한다. 여기서, 육수는 28～30중량％, 천연조미료 분말은 30～32중량％, 한식된장은 40중량％의 비율로 배합한다. 100% of domestic soybeans are mixed with Korean broth and natural seasoning powder made in the first and second stages, and mixed with heating at a medium temperature of about 60 ℃. Here, 28-30% by weight of broth, 30-32% by weight of natural seasoning powder, and 40% by weight of Korean doenjang are mixed.
위의 제조과정들에서의 배합비율을 하기의 표 1로 나타낸다.Compounding ratios in the above manufacturing process are shown in Table 1 below.
육수
gravy
다시마(1～2중량％)
양파(5～7중량％)
무(10～15중량％)
대파(2～3중량％)
정제수(63～74중량％)Northern fish (8-10% by weight)
Kelp (1-2% by weight)
Onions (5-7% by weight)
Radish (10-15 wt%)
Green onion (2 to 3% by weight)
Purified water (63-74 wt%)
28～30
28 ～ 30
천연조미료
Natural Seasoning
멸치(7～8중량％)
새우(3～4중량％)
다시마(7～8중량％)
표고버섯(13～15중량％)
황태(13～15중량％)
북어(20～22중량％)
청양고추(7～8중량％)Onion (20-22% by weight)
Anchovy (7-8% by weight)
Shrimp (3-4% by weight)
Kelp (7-8% by weight)
Shiitake mushrooms (13-15% by weight)
Yellow (13-15 wt%)
Northern fish (20-22% by weight)
Cheongyang pepper (7-8% by weight)
30～32
30-32
제 4단계4th step
위의 제 3단계의 제조과정을 통해 혼합된 된장소스를 30℃ 정도 이하에서 72시간 이상 자연숙성시키면 된장소스가 완성된다.Doenjang sauce is completed by naturally aging the mixed miso sauce through the manufacturing process of the third step at 72 ° C. or lower for 72 hours or more.
위의 제조 과정을 거쳐 만들어진 된장소스는 한식된장에 숙성되어 있는 된장발효균을 최대한 유지하고, 천연재료의 다양한 영양원을 혼합 숙성시켜 재료간의 이물감을 없애고 전체적으로 부드러운 느낌을 가져갈 수 있도록 되어 있다.Doenjang sauce made through the above manufacturing process is to keep the fermented soybean paste fermented in Korean doenjang as much as possible, and by mixing and aging a variety of nutrients of natural ingredients to remove the foreign body feeling between materials and bring a soft feeling as a whole.
한편, 본 발명의 된장소스는 천연조미재료 분쇄 가공입자의 크기를 조절하면 드레싱재료, 나물 등의 무침재료, 고기 등의 숙성페이스트로도 활용이 가능하다.On the other hand, the miso sauce of the present invention can be utilized as a maturing paste of meat, such as dressing material, non-impregnated materials such as herbs, by adjusting the size of the natural seasoning material grinding processed particles.
Claims (5)
정제수 63～74중량％에 북어 8～10중량％, 다시마 1～2중량％, 양파 5～7중량％, 무 10～15중량％, 대파 2～3중량％의 비율로 건지를 넣고 끓인 후 건지를 걸러내고 냉각시킨 육수; 및
양파 20～22중량％, 멸치 7～8중량％, 새우 3～4중량％, 다시마 7～8중량％, 표고버섯 13～15중량％, 황태 13～15중량％, 북어 20～22중량％, 청양고추 7～8중량％의 비율로 넣고 일정크기로 분쇄 가공시킨 천연조미료 분말을 포함하며,
상기 된장 40중량％에 육수 28～30중량％, 천연조미료 분말 30～32중량％의 비율로 섞어 가열 혼합하여 숙성된 것을 특징으로 하는 된장소스.Miso made from 100% of domestic beans;
Put dried Guernsey at a ratio of 63 ~ 74% by weight of purified water, 8 ~ 10% by weight, 1 ~ 2% by weight of kelp, 5 ~ 7% by weight of onion, 10 ~ 15% by weight of radish, and 2 ~ 3% by weight of leek Broth filtered and cooled; And
Onions 20-22%, anchovies 7-8%, shrimp 3-4%, kelp 7-8%, shiitake mushrooms 13-15%, maize 13-15%, northwest 20-22%, Cheongyang pepper contains 7 ~ 8% by weight of natural seasoning powder which is crushed and processed to a certain size,
Doenjang sauce, characterized in that the mixture of 40% by weight of soybean paste 28 ~ 30% by weight, natural seasoning powder 30 ~ 32% by weight, mixed by heating and aged.
(1) 정제수에 북어, 다시마, 양파, 무, 대파를 넣고 끓여 육수를 내는 단계;
(2) 양파, 멸치, 새우, 다시마, 표고버섯, 황태, 북어, 청양고추의 천연조미재료를 분쇄하여 천연조미료 분말을 내는 단계;
(3) 국내산 콩 100％로 된 된장 40중량％에 상기 육수 28～30중량％와 천연조미료 분말 30～32중량％의 비율로 섞어 60℃ 온도에서 가열하면서 혼합하는 단계; 및
(4) 상기 혼합된 재료를 30℃ 이하에서 72시간 이상 숙성시켜 된장소스를 완성하는 단계를 포함하는 된장소스 제조방법.In the method for preparing miso sauce,
(1) adding boiled seaweed, kelp, onions, radishes and green onions to purified water to boil broth;
(2) pulverizing the natural seasoning material of onion, anchovy, shrimp, kelp, shiitake mushroom, yellow king, north fish, cheongyang pepper to produce a natural seasoning powder;
(3) mixing with 40% by weight of soybean paste made of 100% domestic soybeans at a ratio of 28 to 30% by weight of the broth and 30 to 32% by weight of natural seasoning powder; And
(4) a method for producing miso sauce comprising the step of aging the mixed material at 30 ° C. or lower for 72 hours or more to complete the miso sauce.
(1a) 정제수 63～74중량％에 북어 8～10중량％, 다시마 1～2중량％, 양파 5～7중량％, 무 10～15중량％, 대파 2～3중량％의 비율로 건지를 넣고 1시간 이상 끓이는 단계;
(1b) 상기 끓인 육수에서 살균면포로 건지를 걸러내는 단계; 및
(1c) 건지를 걸러낸 육수를 30℃ 이하로 냉각하는 단계를 구비함을 특징으로 하는 된장소스 제조방법.The method of claim 2, wherein the broth of step (1) is
(1a) Add 63 to 74% by weight of purified water to 8-10% by weight, 1 to 2% by weight of kelp, 5 to 7% by weight of onion, 10 to 15% by weight of radish, and 2 to 3% by weight of leek. Boiling at least 1 hour;
(1b) filtering the guernsey with sterilized cotton in the boiled broth; And
(1c) A method of producing miso sauce, characterized in that the step of cooling the broth filtered through the Guernsey to 30 ℃ or less.
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| KR102116124B1 (en) | 2018-12-03 | 2020-05-27 | 주식회사 미트벨리 | Doenjang aging sauce and manufacturing method thereof |
| KR20210052917A (en) | 2019-11-01 | 2021-05-11 | 한국도로공사 | Preparing method of soybean paste stew sauce for convenience cooking and soybean paste stew sauce prepared thereby |
| KR20230037760A (en) | 2021-09-09 | 2023-03-17 | 주식회사 오늘도한우 | Manufacturing Method of stock for soybean paste stew |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102116124B1 (en) | 2018-12-03 | 2020-05-27 | 주식회사 미트벨리 | Doenjang aging sauce and manufacturing method thereof |
| KR20210052917A (en) | 2019-11-01 | 2021-05-11 | 한국도로공사 | Preparing method of soybean paste stew sauce for convenience cooking and soybean paste stew sauce prepared thereby |
| KR20230037760A (en) | 2021-09-09 | 2023-03-17 | 주식회사 오늘도한우 | Manufacturing Method of stock for soybean paste stew |
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