KR101268156B1 - Production Method of HwangTae Soy Paste JangAJji - Google Patents
Production Method of HwangTae Soy Paste JangAJji Download PDFInfo
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- KR101268156B1 KR101268156B1 KR1020110009611A KR20110009611A KR101268156B1 KR 101268156 B1 KR101268156 B1 KR 101268156B1 KR 1020110009611 A KR1020110009611 A KR 1020110009611A KR 20110009611 A KR20110009611 A KR 20110009611A KR 101268156 B1 KR101268156 B1 KR 101268156B1
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- red pepper
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 235000021110 pickles Nutrition 0.000 claims abstract description 35
- 244000294411 Mirabilis expansa Species 0.000 claims abstract description 34
- 235000015429 Mirabilis expansa Nutrition 0.000 claims abstract description 34
- 235000013536 miso Nutrition 0.000 claims abstract description 34
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 31
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 31
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- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 30
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- 235000010469 Glycine max Nutrition 0.000 claims abstract description 15
- 244000068988 Glycine max Species 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 13
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- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 9
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- 238000004383 yellowing Methods 0.000 claims abstract description 3
- 244000144977 poultry Species 0.000 claims abstract 2
- 239000012267 brine Substances 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
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- 244000016633 Nothoscordum inodorum Species 0.000 claims 1
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- 235000011194 food seasoning agent Nutrition 0.000 description 2
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- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
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Classifications
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
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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)
- Biotechnology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
본 발명은 황태 된장 장아찌의 제조방법 및 상기 방법으로 제조된 황태 된장 장아찌에 관한 것으로서, 보다 상세하게는 자연건조된 황태를 준비하여 지느러미와 비늘을 제거하는 단계; 상기 황태에 통고추를 넣은 후, 된장으로 덮고 몇 개월 동안 발효시키는 단계; 상기 발효된 황태와 고추를 꺼내고, 상기 황태는 껍질을 벗기고 적당한 크기로 찢거나 썰고, 상기 고추는 적당한 정도로 썰어주는 단계; 및 상기 황태에 된장, 고춧가루, 정백당, 다진 마늘, 참깨분 및 참기름을 넣고 버무리는 단계;를 포함하는 황태 된장 장아찌의 제조방법에 관한 것이다. 황태 가공식품의 제조로 황태의 활용을 높여 황태의 가격 안정화 및 황태 잡이 수산업의 수익 향상에 기여하며, 향토성 있는 식품을 제공하고 또한 개선된 황태 된장 장아찌 제조방법을 제공한다.
The present invention relates to a method for preparing yellow miso pickles and the yellow miso pickles prepared by the above method, and more specifically, preparing a naturally-dried poultry to remove fins and scales; After putting the whole red pepper in the yellow, covered with soybean paste and fermentation for several months; Taking out the fermented yellow and red pepper, the yellowed peeled and torn or sliced into a suitable size, and the red pepper is sliced to an appropriate level; It relates to the manufacturing method of the yellow miso pickles including and; and tossing the soybean paste, red pepper powder, white sugar, chopped garlic, sesame powder and sesame oil. The manufacture of processed processed foods to improve the utilization of the yellow, stabilize the price of the yellow and improve the profits of the yellowing fishing industry, provide local foods and also provide an improved method of manufacturing yellow miso pickles.
Description
본 발명은 황태 된장 장아찌의 제조방법 및 상기 방법으로 제조된 황태 된장 장아찌이다.
The present invention is a method of preparing the yellow miso pickles and the yellow miso pickles prepared by the above method.
장아찌는 무, 오이, 마늘 등을 간장, 된장, 고추장 또는 식초 등에 담가 오래 두고 먹을 수 있게 만든 밑반찬을 말한다. 장아찌는 침채류(沈菜類)의 일종으로 그 원리는 원료채소를 소금물에 절이면 삼투압에 의하여 원료채소의 세포액 성분이 절임물로 빠져 나오고 미생물의 번식으로 인해 빠져나온 채소의 세포액 성분이 분해되어 산 또는 조미성분을 만들며 이것이 소금과 함께 채소의 세포조직 속에 들어가 특수한 맛과 향을 내게 하는 것이다. 이러한 침채류는 신체활동에 필요한 열량이나 단백질을 공급해 줄 수는 없지만, 그 특유의 향미, 색 또는 식염의 짠맛 등에 의하여 미각을 자극해서 식욕을 증진시킨다. 또한, 인체에 필요한 Ca, Fe, K 등의 무기염류를 공급하며 이는 염기성으로 체내에서 생기는 산을 중화하여 체액의 산성화를 방지한다. 침채류는 채소를 원료로 하므로 섬유질의 중요한 공급원이며, 발효과정 중에 생기는 각종 효소는 소화를 도우며, 젖산균등의 세균은 정장작용을 가지고 있어 침채류의 영양적 가치는 크다. 다양한 장아찌 제품들이 현재 시판되고 있으며, 주부들의 가사노동 시간 감소에 따라 수요가 조금씩 증가하는 추세에 있다. 전통적으로 장아찌로 활용되지 않던 식품소재를 장아찌로 만들 경우 해당 식품소재 고유의 맛과 잘 어울릴 수 있는 장류를 선택하여야 하며, 염도, 조직감, 색도 등을 잘 조절하여 일반인들의 대중적인 기호도를 만족시킬 수 있어야 한다.Pickles are a side dish made by soaking radishes, cucumbers, and garlic in soy sauce, miso, red pepper paste, or vinegar for a long time. Pickled pickles are a type of sesame and the principle is that when the raw vegetables are pickled in salt water, the cell fluid components of the raw vegetables are released as pickles by osmotic pressure. Or it makes seasonings, which, together with salt, get into the cell tissue of the vegetable to give it a special taste and aroma. These vegetables are not able to supply calories or protein necessary for physical activity, but their taste, color, or salty salts stimulate the taste and enhance appetite. In addition, it supplies inorganic salts such as Ca, Fe, K, etc. necessary for the human body, which neutralizes acid generated in the body to prevent acidification of body fluids. Sesame vegetables are an important source of fiber because they use vegetables as raw materials, and various enzymes generated during fermentation aid digestion, and bacteria such as lactic acid bacteria have a formal function, so the nutritional value of sesame vegetables is large. Various pickles are currently on the market, and demand is gradually increasing as housewives' household hours are reduced. If you make a pickle that is not traditionally used as a pickle, you should choose the pickles that go well with the food's unique taste.You can satisfy the general taste of the general public by adjusting the salinity, texture and color. Should be
장아찌에 관한 특허등록된 기술을 살펴보면 매실장아찌 제조방법(대한민국 특허등록 제 10-0223974호), 파파야장아찌 제조방법(대한민국 특허등록 제 10-0428011호), 표고버섯 장아찌의 제조방법(대한민국 특허등록 제 10-0539132호), 콩장아찌 제조방법(대한민국 특허등록 제 10-0441277호) 등 외에도 무말랭이, 새송이버섯, 취나물, 돌김, 미역 등 다양한 원료를 이용한 종래 기술이 있었다.
Looking at the patented technology of pickles pickled pickled pickles (Korean Patent Registration No. 10-0223974), papaya pickles (Korean Patent Registration No. 10-0428011), shiitake mushroom pickles (Korea Patent Registration No. 10-0539132) and soybean pickles manufacturing method (Korean Patent Registration No. 10-0441277), etc., there was a conventional technique using a variety of raw materials, such as dried radish, matsutake mushroom, chopped greens, stone laver, seaweed.
한편, 황태는 얼어 붙어서 더덕처럼 마른 북어라 하여 더덕북어라고도 한다. 한 겨울철에 명태를 일교차가 큰 덕장에 걸어 차가운 바람을 맞으며 얼고 녹기를 스무번 이상 반복해서 말린 북어를 말한다. 빛이 누렇고 살이 연하고 부드러우며 쫄깃한 육질과 깊은 맛이 있다. 숙취해소와 간장해독, 노폐물제거 등의 효능을 갖고 있으며, 무침, 구이, 찜, 국, 찌개 등에 이용한다(네이버 백과사전). 황태는 고단백, 저지방 식품으로 콜레스테롤이 거의 없고 영양가가 높아 신진대사를 활성화시켜 수험생이나 성장기 아동과 나이 드신 분들에게 좋다. 특히, 간을 보호해 주는 메티오닌 등 아미노산이 풍부해 숙취해소에 탁월한 효과가 있는 식품이다. 또한, 현재까지 황태를 이용한 장아찌 제품에 관한 종래기술은 없는 것으로 판단된다.
On the other hand, the Emperor is called Dukdeok north because it is frozen and dried as dry. In the winter, hanged pollack hangukdeok is a north wind that hangs over 20 times, freezing and melting in the cold wind. The light is yellow, light flesh, tender, chewy meat and deep taste. It is effective in relieving hangovers, detoxifying liver, and removing wastes. It is used for radish, roasting, steaming, soup, stew, etc. (Naver Encyclopedia). Empress is a high-protein, low-fat food with little cholesterol and high nutritional value, which is good for the examinee, growing children and older people. In particular, it is rich in amino acids, such as methionine, which protects the liver. In addition, it is judged that there is no conventional technology regarding pickles using the yellow so far.
이에, 본 발명자들은 황태를 이용한 장아찌를 개발하고자 노력하던 중, 자연에서 말린 딱딱한 황태를 된장에 침지시켜 부드러워지면 황태를 꺼내어 갖은 양념하는 방법으로 황태 된장 장아찌를 개발하게 되었으며, 상기 황태를 침지시킨 된장은 옛 어른들이 된장찌개에 황태머리를 넣어 구수한 맛을 우려내듯 그 맛을 음미 할 수 있음을 확인함으로써 본 발명을 완성하였다.
Thus, the inventors of the present invention, while trying to develop the pickles using the yellow, immersed in the miso dried hard impregnated in a natural soybean paste to develop the yellow miso pickles picked out with the seasoning method, and then immersed in the yellow miso The present invention was completed by confirming that the old adults can enjoy the taste as if they put the yellow hair in the doenjang stew and taste the delicious taste.
본 발명의 목적은 황태절임식품의 제조기술을 향상시키고, 그 체계를 구축함으로써 생산 기반을 조성함에 있어, 황태 된장 장아찌의 기호성 및 유통안전성 향상 기술을 개발하고, 이를 상품화할 수 있는 기술을 개발하여 고급 이미지의 황태 가공식품을 생산하여 황태의 부가가치를 높이는데 있다.
The purpose of the present invention is to improve the manufacturing technology of pickled foods, and to establish a production base by establishing the system, to develop the technology to improve the palatability and distribution safety of the yellow miso pickles, and to commercialize it It is to increase the added value of the yellow meat by producing processed yellow food of high quality image.
상기 목적을 달성하기 위하여, 본 발명은 ⅰ) 자연건조된 황태를 준비하여 지느러미와 비늘을 제거하는 단계; ⅱ) 상기 황태에 통고추를 넣은 후, 된장으로 덮고 몇 개월 동안 발효시키는 단계; ⅲ) 상기 발효된 황태와 고추를 꺼내고, 상기 황태는 껍질을 벗기고 적당한 크기로 찢거나 썰고, 상기 고추는 적당한 정도로 썰어주는 단계; 및 ⅳ) 상기 황태에 된장, 고춧가루, 정백당, 다진 마늘, 참깨분 및 참기름을 넣고 버무리는 단계;를 포함하는 황태 된장 장아찌의 제조방법을 제공한다.In order to achieve the above object, the present invention comprises the steps of iii) preparing the naturally dried Emperor to remove fins and scales; Ii) after putting the whole red pepper in the yellow, covered with soybean paste and fermented for several months; Iii) taking out the fermented yellow and red pepper, the yellowing peeled and torn or sliced to an appropriate size, and the red pepper is sliced to an appropriate level; And iii) adding soybean paste, red pepper powder, white sugar, chopped garlic, sesame powder, and sesame oil to the yellow soybeans.
또한, 본 발명은 상기 방법으로 제조된 황태 된장 장아찌를 제공한다.
The present invention also provides a yellow miso pickles prepared by the above method.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 황태 된장 장아찌의 제조방법에 있어서, 상기 ⅰ) 단계의 황태는 통북어 형태이고, 비늘 제거 후에 방망이로 서너번 두드려 주는 것이 바람직하고, 상기 ⅱ) 단계의 고추는 소금물에 삭히고 발효 기간은 2개월인 것이 바람직하다.In the manufacturing method of the yellow miso pickles of the present invention, the step (iii) is in the form of whole Chinese, tapping three or four times with a bat after removing the scales, the pepper of step ii) is salted in brine and the fermentation period is 2 It is preferred to be months.
또한, 본 발명의 황태 된장 장아찌의 제조방법에 있어서, 상기 ⅳ) 단계의 황태 100중량부에 대하여 고추 5~20중량부, 된장 15~60중량부, 고춧가루 2~10중량부, 저백당 1.5~6중량부, 다진 마늘 1.5~6중량부, 참깨분 1.5~6중량부 및 참기름 1.5~6 중량부인 것이 바람직하고, 상기 황태 100중량부에 대하여 고추 10중량부, 된장 30중량부, 고춧가루 5중량부, 저백당 3중량부, 다진 마늘 3중량부, 참깨분 3중량부 및 참기름 3중량부인 것이 가장 바람직하다.
In addition, in the manufacturing method of the yellow miso pickles of the present invention, 5 to 20 parts by weight of red pepper, 15 to 60 parts by weight of soybean paste, 2 to 10 parts by weight of red pepper powder, 1.5 ~ per 100 bags per 100 parts by weight of the yellow color of the step (iii) 6 parts by weight, minced garlic 1.5-6 parts by weight, sesame powder 1.5-6 parts by weight and sesame oil 1.5-6 parts by weight, with respect to 100 parts by weight of the yellow pepper 10 parts by weight, miso 30 parts by weight, red pepper powder 5 weights Most preferably, 3 parts by weight, 3 parts by weight of crushed garlic, 3 parts by weight of sesame powder, and 3 parts by weight of sesame oil.
이하 본 발명의 황태 된장 장아찌의 제조방법을 공정별로 상세히 설명한다.Hereinafter, the manufacturing method of the yellow miso pickles of the present invention will be described in detail for each process.
(1) 원료의 손질 과정(1) trimming process of raw materials
황태는 자연건조된 통북어를 지느러미와 비늘을 제거하고 깨끗이 씻어 물기를 닦은 다음 방망이로 서너 번 두드린다(도 1 참조). 본 발명에 사용된 황태는 자연건조된 통북어 형태가 바람직하다. 제사상 등에 사용되는 일반적인 황태포(제사포)는 살이 부스러져 지져 분해지고 된장 맛이 너무 심하게 스며들어 심하게 짠맛이 난다. 또한, 황태를 방망이 등으로 가볍게 두드려 지는 것이 바람직한데, 그것은 그대로 발효시킬 경우 통북어는 너무 단단하여 부드럽지 않기 때문이다.
Hwangtae removes the fins and scales of the naturally dried whole north, wash thoroughly to wipe the water and then tap three or four times with a bat (see Fig. 1). The yellow used in the present invention is preferably in the form of naturally dried Chinese. The common yellow taepo (measurement cloth) used in rituals, etc., is broken down, broken down, and soybean paste tastes so badly that it becomes very salty. In addition, it is preferable to tap the emperor lightly with a bat or the like, because it is so hard that it is not so soft when it is fermented as it is.
(2) 황태의 발효 과정(2) fermentation process
상기 손실된 황태에 통고추를 넣고 그 위를 된장으로 덮는다(도 2 참조). 이때, 상기 통고추는 소금물에서 미리 삭히는 것이 바람직하다. 그리고, 대략 2개월 정도 상온에서 발효시킨다.
Put the whole red pepper in the lost poem and cover it with miso (see Fig. 2). At this time, the whole pepper is preferably cut in advance in brine. Then, it is fermented at room temperature for about two months.
(3) 황태 된장 장아찌의 제조(3) Preparation of yellow miso pickles
상기 발효 완료 후, 된장은 제거하고 황태와 고추를 꺼낸다. 상기 황태는 껍질을 벗겨내고 살을 발라내어 먹기 좋은 크기로 찢거나 썰고, 또한 고추도 적당한 크기로 썬다. 대략 황태 1 ㎏당, 된장 0.1 ㎏, 고춧가루 0.05 ㎏, 정백당 0.03 ㎏, 다진 마늘 0.03 ㎏, 참깨분 0.03 ㎏, 참기름 0.03 ㎏을 넣고 잘 버무린 다음 보관용기에 담는다(도 3 참조). 최종 완성된 황태 된장 장아찌는 된장을 이용한 결과 황태 특유의 비린 냄새와 누린 냄새를 제거함에 탁월한 효과가 있다. 아울러, 된장의 구수한 맛이 황태에 배어들어 장아찌의 맛과 동시에 된장의 맛도 향상된다(도 4 참조).
After the fermentation is completed, the miso is removed and the yellow and red pepper are taken out. Peel the skin, peel and cut it to a size that is easy to eat, and also cut the pepper to a suitable size. Approximately 1 kg of Empress, 0.1 kg of miso, 0.05 kg of red pepper powder, 0.03 kg of white powder, 0.03 kg of minced garlic, 0.03 kg of sesame powder, 0.03 kg of sesame oil, mix well, and put in a storage container (see FIG. 3). The finished yellow miso pickles are excellent in removing the peculiar fishy smell and the smelly smell. In addition, the delicious taste of miso is soaked into the yellow, and the taste of miso is also improved at the same time (see Fig. 4).
상기에서 살펴본 바와 같이, 본 발명의 황태 된장 장아찌는 종래의 매운 고추장에 침지한 황태에 비해 전통 된장에 침지한 황태는 그 맛이 부드럽고 발효된장의 맛과 어울러져 영양적인 보완과 풍미에서 건강식품으로 기여하는데 효과가 있다.
As described above, the yellow miso pickles of the present invention is a hwangtae immersed in traditional soybean paste compared to the conventional impregnated in spicy hot pepper paste, the taste is soft and matched with the taste of fermented soybeans contribute to the health food in nutritional supplement and flavor It is effective to.
도 1은 본 발명에 사용된 재료인 황태와 고추의 사진이고,
도 2는 도 1의 황태에 고추를 넣고 된장으로 덮은 사진이고,
도 3은 상기 도 2의 황태를 충분히 발효시키고 이것을 적당한 크기로 썰어서 기타 재료를 버무린 형태를 나타낸 사진이고,
도 4는 본 발명의 완성된 황태 된장 장아찌를 나타낸 사진이다. 1 is a photograph of the yellow and red pepper material used in the present invention,
FIG. 2 is a photograph of red pepper in the royal of FIG. 1 and covered with miso,
Figure 3 is a photo showing the form of fermenting the fermentation of Figure 2 sufficiently and cut it to an appropriate size to mix other materials,
Figure 4 is a photograph showing the finished yellow miso pickles of the present invention.
이하, 본 발명을 하기 실시예에 의거하여 보다 상세하게 설명하고자 한다. 단, 하기 실시예는 본 발명을 예시하기 위한 것일 뿐, 본 발명은 하기 실시예에 의해 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 치환 및 균등한 타 실시예로 변경할 수 있음은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어서 명백할 것이다.
Hereinafter, the present invention will be described in more detail based on the following examples. It should be noted, however, that the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention. The present invention is not limited to the following examples. Will be apparent to those skilled in the art to which the present invention pertains.
<실시예 1> ≪ Example 1 >
황태는 자연으로 말린 통북어를 지느러미를 제거하고 깨끗이 씻어 물기를 닦은 다음 방망이로 서너 번 두드렸다. 그리고 나서, 봄에 된장을 담을 때 용기 바닥에 손질 한 황태와 소금물에 삭힌 고추를 넣고 버무린 된장을 가득 덮었다. 2개월 후, 용기에서 황태와 고추를 꺼내어 된장은 걷어내었다. 그 결과, 황태가 매우 부드러웠다. 상기 부드러워진 황태 살을 먹기 좋은 길이로 찢어서 발라내고, 고추는 잘게 송송 썰었다. 상기 황태 1 ㎏와 고추 0.1 ㎏를 혼합한 후, 여기에 된장 0.3 ㎏, 고춧가루 0.05 ㎏, 정백당 0.03 ㎏, 다진 마늘 0.03 ㎏, 참깨분 0.03 ㎏, 참기름 0.03 ㎏을 넣고 혼합하고 잘 버무려 황태 된장 장아찌를 완성하였다.
The Emperor removed the fins, dried naturally, washed them thoroughly, wiped them with water, and knocked them with a bat three or four times. Then, when you put the miso in the spring, put the trimmed yellow and salted pepper on the bottom of the container and covered it with tossed miso. Two months later, he took out the yellow beans and red peppers from the container and kicked the miso. As a result, the Emperor was very smooth. The tender royal flesh was torn to a good length to eat, and the pepper was chopped finely. After mixing 1 kg of the yellow and 0.1 kg of red pepper, 0.3 kg of doenjang, 0.05 kg of red pepper powder, 0.03 kg of white powder, 0.03 kg of minced garlic, 0.03 kg of sesame powder, and 0.03 kg of sesame oil are mixed and mixed. Completed.
<비교예 1>≪ Comparative Example 1 &
상기 실시예 1에서 원재료 손실에서 방망이로 두드리지 않은 점을 제외하고는 나머지 과정은 동일하게 수행하였다. 20개월 후에, 된장에 침지된 황태를 꺼 내었을 때 지나치게 딱딱했다.
Except that the raw material loss in Example 1 was not hit with a bat, the rest of the process was carried out in the same manner. Twenty months later, when I took out the impregnated soybean paste, it was too hard.
<비교예 2>Comparative Example 2
상기 실시예 1에서 원재료를 자연건조된 통북어가 아닌 시중에서 판매되는 황태포(제사포)룰 사용한 점을 제외하고는 나머지 과정은 동일하게 수행하였다. 2개월 동안의 발효 후에 황태 살이 부스러져서 분해지고 된장 맛이 황태살에 너무 베어들어 심하게 짠맛이 났다.
Except that the raw materials used in the market instead of naturally dried Tongbuk (Hantaepo) (Sampo) rules were carried out in the same manner as in Example 1. After two months of fermentation, the yellow flesh crumbled, and the miso flavor was soaked into the yellow flesh that it became very salty.
<비교예 3 및 비교예 4><Comparative Example 3 and Comparative Example 4>
상기 실시예 1에서 황태 100중량부를 기준으로 고추를 5중량부가 못 되게 하여 제조하고(비교예 3)와 20중량부를 넘게 하여(비교예 4) 만들었다. 다른 나머지 과정은 동일하게 수행하였다. 비교예 3의 경우는 너무 싱겁고, 비교예 4는 지나치게 매웠다.
In Example 1 based on 100 parts by weight of the impregnated pepper was prepared by not more than 5 parts by weight (Comparative Example 3) and more than 20 parts by weight (Comparative Example 4). The rest of the procedure was performed the same. In the case of the comparative example 3, it was too fresh, and the comparative example 4 was too hot.
<관능검사><Sensory Test>
기존의 장아찌를 비교적 자주 먹을 수 있는 일반 성인 중에서 선발된 패널 12명에 의하여 기호시험을 하였다. 평가대상은 실험예들에 의하여 얻어진 결과를 바탕으로 실시한 상기 실시예 및 비교예 1 내지 비교예 4이다. 평가항목은 색, 맛과 조직감, 향기에 대한 반응 등을 5점 채점법(1점 : 매우 나쁘다, 2점 : 나쁘다, 3점 : 보통이다, 4점 : 좋다, 5점 : 매우 좋다)으로 점수로 나타내었다. 평가결과의 통계처리는 SPSS(statistical package for social science, version 10.0)를 이용하여 분산분석(ANOVA)과 던칸의 다범위 검정법으로 통계적 유의성을 검증하였다. 그 결과는 하기의 표 1과 같다.The taste test was conducted by 12 panelists selected from the general adults who could eat the existing pickles relatively often. Evaluation targets are the Examples and Comparative Examples 1 to 4 carried out based on the results obtained by the experimental examples. The evaluation items were scored by the five-point scoring method (1 point: very bad, 2 points: bad, 3 points: normal, 4 points: good, 5 points: very good). Indicated. Statistical analysis of the evaluation results was verified by ANOVA and Duncan's multi-range test using statistical package for social science (version 10.0). The results are shown in Table 1 below.
상기 결과에서 알 수 있듯이, 원재료의 처리에 따라 씹는 느낌(조직감)에 커다란 차이가 있었으며, 황태와 고추의 비율에 따라서 색깔, 맛, 향기가 차이나는 것을 확인할 수 있었다. 본 발명의 실시예 1과 같은 원재료의 처리, 성분 배합(황태와 고추의 적절한 비율과 같이 혼합하여 버무릴 경우)과 60일의 정도 발효 내지 숙성기간을 거치는 경우 장아찌로서의 맛과 풍미, 그리고 그것이 가지는 상품적 가치는 매우 우수하다고 평가될 수 있다.
As can be seen from the results, there was a significant difference in the chewing feeling (texture) according to the processing of the raw materials, it was confirmed that the color, taste, aroma difference depending on the ratio of the impregnation and the red pepper. The same as Example 1 of the present invention, the taste and flavor as a pickle when the raw material is processed, the ingredient combination (mixed together in the appropriate ratio of the impregnated and red pepper) and the fermentation or ripening period of about 60 days Merchandise value can be evaluated as very good.
한편, 본 발명의 구체적 범위는 상기 기술한 실시예 보다는 특허청구범위에 의하여 한정지어지며, 특허청구 범위의 의미와 범위 및 그 등가적 개념으로 도출되는 모든 변경 및 변형된 형태를 본 발명의 범위로 포함하여 해석하여야 한다.It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention, and are not intended to limit the scope of the invention. .
Claims (6)
ⅱ) 상기 황태에 통고추를 넣은 후, 된장으로 덮고 발효시키는 단계;
ⅲ) 상기 발효된 황태와 고추를 꺼내고, 상기 황태는 껍질을 벗겨 찢거나 썰고, 상기 고추를 썰어주는 단계; 및
ⅳ) 상기 황태에 된장, 고춧가루, 정백당, 다진 마늘, 참깨분 및 참기름을 넣고 버무리는 단계;를 포함하며, 상기 ⅰ) 단계의 황태는 통북어 형태이고, 비늘 제거 후에 방망이로 두드려 조직감을 개선하는 것을 특징으로 하는 황태 된장 장아찌의 제조방법.
Iii) preparing a naturally dried poultry to remove fins and scales;
Ii) after putting the whole red pepper in the yellow, covered with soybean paste and fermented;
Iii) taking out the fermented yellow and red pepper, the yellowed peeled or torn or sliced red pepper; And
Iii) tossing and adding soybean paste, red pepper powder, white sugar, chopped garlic, sesame powder and sesame oil to the yellow; wherein the yellowing of step iii) is in the form of a traditional Chinese language, and after removing the scales, tapping with a bat to improve the texture Method for manufacturing the yellow miso pickles.
The method of claim 1, wherein the red pepper of step ii) is ground in brine and the fermentation period is 2 months.
According to claim 1, 5 to 20 parts by weight of red pepper, 15 to 60 parts by weight, red pepper powder 2 to 10 parts by weight, 1.5 to 6 parts by weight, 1.5 to 6 parts by weight of garlic Weight part, sesame powder 1.5 to 6 parts by weight and sesame oil 1.5 to 6 parts by weight of the production method of the yellow miso pickles.
According to claim 4, which is 10 parts by weight of red pepper, 30 parts by weight of soybean paste, 5 parts by weight of red pepper powder, 3 parts by weight, white garlic, 3 parts by weight of garlic, 3 parts by weight of sesame powder and 3 parts by weight of sesame oil A method of manufacturing the yellow miso pickles.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100519398B1 (en) | 2004-02-23 | 2005-10-07 | 고창덕 | A salted dry fish a manufacture a method |
| KR100760708B1 (en) | 2006-05-04 | 2007-10-04 | 정정례 | Methods for manufacturing fermented foods of gwamegi and the fermented foods of gwamegi manufactured thereby |
| KR100923625B1 (en) | 2007-11-08 | 2009-10-23 | 최한권 | Yellow miso and its manufacturing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100519398B1 (en) | 2004-02-23 | 2005-10-07 | 고창덕 | A salted dry fish a manufacture a method |
| KR100760708B1 (en) | 2006-05-04 | 2007-10-04 | 정정례 | Methods for manufacturing fermented foods of gwamegi and the fermented foods of gwamegi manufactured thereby |
| KR100923625B1 (en) | 2007-11-08 | 2009-10-23 | 최한권 | Yellow miso and its manufacturing method |
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