KR102116124B1 - Doenjang aging sauce and manufacturing method thereof - Google Patents
Doenjang aging sauce and manufacturing method thereof Download PDFInfo
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- KR102116124B1 KR102116124B1 KR1020180153493A KR20180153493A KR102116124B1 KR 102116124 B1 KR102116124 B1 KR 102116124B1 KR 1020180153493 A KR1020180153493 A KR 1020180153493A KR 20180153493 A KR20180153493 A KR 20180153493A KR 102116124 B1 KR102116124 B1 KR 102116124B1
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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
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Abstract
Description
본 발명은 된장숙성소스 및 그 제조방법에 관한 것으로서, 보다 상세하게는 다양한 요리에 사용 가능하도록 된장을 주재료로 하여 첨가되는 다양한 재료의 성분비와 숙성방법을 조절함으로써 염도와 풍미가 증가된 된장숙성소스 및 그 제조방법에 관한 것이다.The present invention relates to a miso ripening sauce and a method of manufacturing the same, and more specifically, soybean miso ripening sauce having increased salt and flavor by controlling the ingredient ratio and maturation method of various ingredients added with soybean paste as a main ingredient for use in various dishes. And a method of manufacturing the same.
일반적으로 한국의 각 가정에는 된장이 구비되어 있으며, 이러한 된장을 이용하여 각종 요리를 하게 된다.In general, each household in Korea is equipped with miso, and various dishes are prepared using these miso.
이와 같이, 된장은 한국의 대표적인 음식재료이며, 삶은 콩에 미생물이 자연 접종되어 만들어진 메주로 제조한다. As such, miso is a representative food ingredient in Korea, and it is made of meju made by inoculating boiled beans with microorganisms.
전통적으로는 가정에서 메주로 간장을 담근 뒤에 간장을 떠내고 남은 건더기를 빻아서 소금을 넣거나, 경우에 따라 곡물을 삶아 첨가한 후 거칠게 마쇄하여 독에 넣어 숙성시킨 반고상 형태의 갈색을 갖는 양념의 일종으로 이를 재래식 된장이라 한다. Traditionally, the soy sauce is soaked with meju at home, and then the soy sauce is scooped and salt is added by grinding the remaining ingredients, or, if necessary, boiled and added to the grain, and then roughly ground and put in a poison to ripen it into a semi-solid brown sauce. It is called a traditional miso.
개량식 된장은 개량식 간장 제조시 만드는 고오지(간장 참조)에 삶은 콩을 넣고 소금물을 콩 10ℓ 당 2ℓ 정도 넣어 쵸퍼로 마쇄한 후 용기에 틈이 생기지 않게 단단히 채우고 위에 소금을 뿌리고 비닐 또는 기름종이로 덮어 누름돌을 얹는다. For the improved soy sauce, boiled beans are added to the Koji (refer to soy sauce), which is made during the manufacture of the improved soy sauce, and about 2 liters per 10 liters of salt water is crushed with a chopper. Put the pressing stone.
보통 25~30℃에서 2개월 정도 숙성하면 메주 중의 단백질 분해효소에 의해 아미노산이 생성되어 감칠맛이 나고 내염성 유산균이 생산하는 유산, 내염성 효모가 생산하는 알코올이 상호 작용하여 숙성되며, 필요에 따라 숙성 중 뒤섞기를 하고 조합 후 마쇄, 살균, 포장과정을 거치면 개량식 된장 제품이 된다. Usually, when aged at 25 ~ 30 ℃ for about 2 months, amino acids are produced by proteolytic enzymes in Meju, and it has an umami taste and lactic acid produced by salt-resistant lactic acid bacteria and alcohol produced by salt-resistant yeast interact and mature as needed. After mixing and mixing, after grinding, sterilization, and packaging, it becomes an improved miso product.
그리고, 이러한 된장을 기초로 기타 파, 고추, 마늘 등의 식품 재료를 추가하여 된장찌개나 다양한 요리에 사용 가능하도록 된장소스를 만들기도 한다.Also, based on these miso, other ingredients such as green onion, red pepper, and garlic are added to make miso sauce to be used in miso soup or various dishes.
그러나, 이러한 된장이나 된장소스는 단순한 과정에 의해 반복되고 간단한 제조과정과 정밀하지 못한 배합비로 인하여, 통일된 맛을 얻지 못하고, 깊은 맛과 풍미를 얻기 어려운 단점이 있다.However, such miso or miso sauce is repeated by a simple process, and due to a simple manufacturing process and inaccurate mixing ratio, there is a disadvantage that a uniform taste cannot be obtained and a deep taste and flavor are difficult to obtain.
또한, 경우에 따라서는 닷맛을 내기 위하여 카라멜 색소를 첨가하여 사용하기도 함으로써, 육색이 변화되는 등의 문제점도 발생한다.In addition, in some cases, by adding and using a caramel pigment to produce a sweet taste, a problem such as a change in meat color occurs.
따라서, 본 발명의 목적은 상기한 바와 같은 종래 기술의 문제점을 해결하기 위한 것으로, 된장 본래의 맛을 유지하면서도 바다 재료의 풍미가 가미되도록 된장 5~7중량%에 다시다와 굴소스가 함유된 된장숙성소스를 제공하는 것이다.Therefore, the object of the present invention is to solve the problems of the prior art as described above, while maintaining the original taste of miso while adding the flavor of the sea ingredients to 5-7% by weight of soybean paste and oyster sauce containing oyster sauce It is to provide aging sauce.
또한, 본 발명은 된장을 주원료로 하면서도 다수의 배합과정과 숙성과정을 거쳐 숙성된 맛을 가지면서도 변질이 방지되는 된장숙성소스의 제조방법을 제공하는데 그 목적이 있다.In addition, the object of the present invention is to provide a method of manufacturing a miso aging sauce that is prevented from being deteriorated while having a flavor matured through a number of mixing processes and aging processes while using miso as a main raw material.
상기한 바와 같은 목적을 달성하기 위한 본 발명의 특징에 따르면, 본 발명에 의한 된장숙성소스는, 정제수 75~80중량%, 된장 5~7중량%, 다시다 0.3~0.4중량%, 굴소스 0.05~0.15중량%, 소금 1.5~2.0중량%, 진간장 1~2중량%, 설탕 7~9중량%, 요리당 4~6중량%, 후추 0.04~0.06중량%를 포함하며, 15시간 이상의 숙성을 거쳐 제조하는 것을 특징으로 한다.According to the characteristics of the present invention for achieving the above object, the miso ripening source according to the present invention, purified water 75 to 80% by weight, miso 5 to 7% by weight, again 0.3 to 0.4% by weight, oyster sauce 0.05 to 0.15% by weight, 1.5 ~ 2.0% by weight of salt, 1 ~ 2% by weight of soy sauce, 7 ~ 9% by weight of sugar, 4 ~ 6% by weight per dish, and 0.04 ~ 0.06% by weight of pepper, manufactured through aging for 15 hours or more It is characterized by.
구체적으로는, 상기 정제수는 77.31중량%, 상기 된장은 5.99중량%, 상기 다시다는 0.35중량%, 상기 굴소스는 0.1중량%, 상기 소금은 1.75중량%, 상기 진간장은 1.5중량%, 상기 설탕은 7.98중량%, 상기 요리당은 4.97중량%, 상기 후추는 0.05중량%이며;Specifically, the purified water is 77.31% by weight, the miso is 5.99% by weight, the dajida is 0.35% by weight, the oyster sauce is 0.1% by weight, the salt is 1.75% by weight, the soy sauce is 1.5% by weight, the sugar is 7.98% by weight, the cooking sugar was 4.97% by weight, and the pepper was 0.05% by weight;
상기 된장으로는 대두 60중량% 및 소맥분 10중량%이 함유된 것이 사용되고, 상기 굴소스로는 굴소스가 7중량%이상 함유된 굴자숙농축액 100%가 사용되며, 상기 요리당으로는 원당 또는 올리고당이 사용됨을 특징으로 한다.As the miso, 60% by weight of soybeans and 10% by weight of wheat flour are used, and as the oyster sauce, 100% of oyster-simmered concentrate containing 7% by weight or more of oyster sauce is used. It is characterized by being used.
또한, 본 발명에 의한 된장숙성소스의 제조방법은, 정제수와 된장을 혼합하여 0~5℃에서 저온숙성시키는 된장숙성단계(S100)와, 정제수와 다시다 및 굴소스에 진간장과 설탕을 첨가하여 숙성하는 소스숙성단계(S200)와, 상기 된장숙성단계(S100)와 소스숙성단계(S200)에서 생성된 결과물을 혼합하여 소금을 넣고 숙성하는 1차혼합단계(S300)와, 정제수에 요리당과 후추를 넣어 희석시키는 후추배합단계(S400)와, 상기 1차혼합단계(S300)와 후추배합단계(S400)에서 생성된 결과물을 혼합하여 숙성시키는 2차혼합단계(S500)를 포함하는 것을 특징으로 한다.In addition, the manufacturing method of the miso ripening sauce according to the present invention is mixed with purified water and miso, and aged at a low temperature at 0 ~ 5 ° C (S100) and aged by adding distilled soy sauce and sugar to purified water, dashida and oyster sauce. Sauce aging step (S200), the miso aging step (S100) and mixing the resultant product produced in the source aging step (S200) with salt and aging the primary mixing step (S300), and purified sugar and pepper It is characterized in that it comprises a pepper mixing step (S400) for diluting the mixture, and a second mixing step (S500) for mixing and maturing the resultant produced in the first mixing step (S300) and the pepper mixing step (S400).
상기 된장숙성단계(S100)는, 정제수 30중량%와, 대두 60중량% 및 소맥분 10중량% 이상이 함유된 된장 5~7중량%을 0~5℃에서 15시간 이상 숙성하는 과정이며;The miso aging step (S100) is a process of aging 30% by weight of purified water, 60% by weight of soybeans and 5 to 7% by weight of miso containing 10% by weight of wheat flour at 0 to 5 ° C for 15 hours or more;
상기 소스숙성단계(S200)는, 정제수 30중량%와 다시다 0.3~0.4중량%, 굴소스 0.05~0.15중량%, 진간장 1~2중량%, 설탕 7~9중량%을 15시간 이상 숙성하는 과정이고;The source aging step (S200) is a process of aging 30% by weight of purified water and 0.3 ~ 0.4% by weight again, 0.05 ~ 0.15% by weight of oyster sauce, 1-2% by weight of soy sauce, and 7-9% by weight of sugar for 15 hours or more. ;
상기 1차혼합단계(S300)는, 상기 된장숙성단계(S100)와 소스숙성단계(S200)에서 생성된 결과물에 소금 1.5~2.0중량%을 넣고 15시간 이상 숙성하는 과정이며;The primary mixing step (S300) is a process of adding 1.5 to 2.0% by weight of salt to the resultant produced in the miso aging step (S100) and the source aging step (S200) and aging for 15 hours or more;
상기 후추배합단계(S400)는, 정제수 15~20중량%와 요리당 4~6중량% 및 후추 0.04~0.06중량%을 혼합하여 후추를 희석하여 녹게 만드는 과정이며;The pepper mixing step (S400) is a process of diluting and dissolving pepper by mixing 15 to 20% by weight of purified water with 4 to 6% by weight per dish and 0.04 to 0.06% by weight of pepper;
상기 2차혼합단계(S500)에서는, 15시간 이상 숙성하는 것을 특징으로 한다.In the second mixing step (S500), it is characterized in that the aging for 15 hours or more.
그리고, 상기 정제수의 총합은 77.31중량%, 상기 된장은 5.99중량%, 상기 다시다는 0.35중량%, 상기 굴소스는 0.1중량%, 상기 소금은 1.75중량%, 상기 진간장은 1.5중량%, 상기 설탕은 7.98중량%, 상기 요리당은 4.97중량%, 상기 후추는 0.05중량%이 사용됨을 특징으로 한다.In addition, the total sum of the purified water was 77.31% by weight, the miso was 5.99% by weight, the dashi was 0.35% by weight, the oyster sauce was 0.1% by weight, the salt was 1.75% by weight, the soy sauce was 1.5% by weight, and the sugar was 7.98% by weight, the cooking sugar is 4.97% by weight, the pepper is characterized in that 0.05% by weight is used.
본 발명에 의한 된장숙성소스 및 그 제조방법은 다음과 같은 효과가 있다.The miso ripening sauce and its manufacturing method according to the present invention have the following effects.
먼저 본 발명에서는 된장을 믹즙기에 갈아서 즙을 만드는 사용하는 한편, 정제수 30중량%에 대두 60~65%의 대두를 사용된 된장 5.99중량%를 사용함으로써, 숙성이 잘되며 쓴맛이 제거도고 된장의 순수 풍미만 생성되는 장점이 있다.First, in the present invention, the miso is used by grinding miso in a juicer to make juice, while by using 5.99% by weight of miso using 60 ~ 65% of soybeans in 30% by weight of purified water, aging is good and the bitter taste is removed. There is an advantage that only flavor is generated.
또한, 대두 60~65%의 된장을 사용함으로서 대두의 특성을 살리면서도 타 재료의 특성도 발현되는 효과가 있으며, 0~5℃로 냉장저온숙성을 함으로서 냉동 및 미생물의 증식을 방지하는 이점이 있다.In addition, by using 60 ~ 65% of soybean miso, it has the effect of expressing the characteristics of other materials while utilizing the characteristics of soybeans, and has the advantage of preventing freezing and microbial growth by refrigerating and low-temperature aging at 0 ~ 5 ℃. .
그리고, 숙성시간을 저온으로 하면서 15~20시간을 유지한다. 따라서, 완정 숙성이 가능한 한편, 유통기한 관리도 가능한 장점이 있다.Then, the aging time is kept at a low temperature and is maintained for 15-20 hours. Therefore, while maturation is possible, there is an advantage of managing the expiration date.
뿐만 아니라, 본 발명에서는 다시다와 굴소스를 적정량 함유하도록 하는 한편, 15시간 이상 숙성으로 2가지맛이 하나로 융합되어 더욱 더 깊은 굴소스가 만들어지는 효과가 있다.In addition, in the present invention, while having an appropriate amount of dashida and oyster sauce, the two flavors are fused into one by aging for 15 hours or more, so that the deeper oyster sauce is made.
한편, 본 발명에서는, 적정량의 소금을 넣어 염용성 단백질을 추출함으로써, 보습효과가 높아지도록 함으로써 고기와 융합될 때 고기의 식감이 좋아지는 효과가 있다. 즉, 소금의 삼투압효과로 2가지 혼합물의 결착을 이루어 더욱 더 풍미가 생기는 효과가 기대된다.On the other hand, in the present invention, by adding an appropriate amount of salt to extract the salt-soluble protein, by increasing the moisturizing effect, there is an effect of improving the texture of meat when fused with meat. That is, it is expected that the effect of osmotic pressure of salt forms two mixtures to create more flavor.
그리고, 고기의 잡내를 없애기 위해 후추 100%로 이루어진 후추 0.05중량%를 사용하여 고기의 잡내를 잡아주도록 하는 한편, 후추의 매운맛을 없애기 위해 요리당(원당 올리고당) 4.97중량%를 배합함으로써 후추의 매운맛은 분해되어 사라지고 올리고당의 단맛이 후추의 매운맛과 칼칼한 맛을 부드럽게 만들어주며 본연의 향을 그대로 유지함과 동시에 올리고당의 점성이 향의 증발을 막아 오래도록 지속되도록 유지하는 장점이 있다.And, to get rid of the odor of meat, while using 0.05% by weight of pepper made of 100% black pepper to catch the odor of meat, to remove the spiciness of pepper, 4.97% by weight of cooked sugar (Original sugar oligosaccharide) was added to remove the spiciness of pepper. It is decomposed and disappears, and the sweet taste of oligosaccharide makes the spicy and sharp taste of pepper soft. It has the advantage of maintaining the natural aroma and maintaining the viscosity of the oligosaccharide for a long time by preventing evaporation of the aroma.
이와 같이 본 발명에 의한 된장숙성소스는 다수의 단계를 거치면서 된장의 풍미를 살리면서도 바다 굴소스의 만남이 어우러져 부드러움을 간직하고, 전체적으로 단계별 숙성시간의 합이 75시간 이상으로 숙성시간이 길어짐에 따라 염도도 증가하여 숙성시간의 증가에 따른 변질이 방지되고 맛의 풍미가 유지되는 장점이 있다.As described above, the miso ripening sauce according to the present invention preserves the softness while meeting the oyster sauce of the sea while utilizing the flavor of the miso while undergoing multiple stages, and as a whole, the aging time is increased to 75 hours or more. Accordingly, the salinity is also increased, thereby preventing deterioration due to an increase in aging time and maintaining the flavor flavor.
도 1은 본 발명에 의한 된장숙성소스의 제조방법의 바람직한 실시예의 제조공정도.1 is a manufacturing process diagram of a preferred embodiment of the method for manufacturing a miso aging sauce according to the present invention.
이하 본 발명에 의한 된장숙성소스 및 그 제조방법을 첨부된 도면을 참고하여 상세하게 설명한다.Hereinafter, the miso ripening sauce and its manufacturing method according to the present invention will be described in detail with reference to the accompanying drawings.
본 발명에 의한 된장숙성소스는, 정제수 75~80중량%, 된장 5~7중량%, 다시다 0.3~0.4중량%, 굴소스 0.05~0.15중량%, 소금 1.5~2.0중량%, 진간장 1~2중량%, 설탕 7~9중량%, 요리당 4~6중량%, 후추 0.04~0.06중량%로 이루어진다. 그리고, 상기와 같은 각각의 재료는 15시간 이상의 숙성을 거쳐 제조된다.The miso ripening sauce according to the present invention is 75 to 80% by weight of purified water, 5 to 7% by weight of miso, 0.3 to 0.4% by weight again, 0.05 to 0.15% by weight of oyster sauce, 1.5 to 2.0% by weight of salt, and 1 to 2% by weight of soy sauce %, 7 to 9% by weight of sugar, 4 to 6% by weight per dish, and 0.04 to 0.06% by weight of pepper. In addition, each material as described above is manufactured through aging for 15 hours or more.
구체적으로 살펴보면, 상기 정제수 75~80중량%은 30중량%와 30중량% 그리고 기타 중량%로 나누어져 된장 또는 다시다와 굴 그리고 후추와 혼합되어 숙성된다. 이러한 각각의 과정은 아래에서 상세히 설명한다.Specifically, 75 to 80% by weight of the purified water is divided into 30% by weight, 30% by weight, and other weight%, and is aged by mixing with miso or dashida, oyster and pepper. Each of these processes is described in detail below.
그리고, 보다 바람직하게는 본 발명에 의한 된장숙성소스를 만들기 위해서는, 상기 정제수는 77.31중량%, 상기 된장은 5.99중량%, 상기 다시다는 0.35중량%, 상기 굴소스는 0.1중량%, 상기 소금은 1.75중량%, 상기 진간장은 1.5중량%, 상기 설탕은 7.98중량%, 상기 요리당은 4.97중량%, 상기 후추는 0.05중량%이 사용된다.And, more preferably, in order to make a miso matured sauce according to the present invention, the purified water is 77.31% by weight, the miso is 5.99% by weight, the dashida is 0.35% by weight, the oyster sauce is 0.1% by weight, and the salt is 1.75. Weight%, the soy sauce is 1.5% by weight, the sugar is 7.98% by weight, the cooking sugar is 4.97% by weight, the pepper is used 0.05% by weight.
상기와 같은 각 재료의 사용량은 된장의 본래의 맛과 특징을 살리면서도, 다시다와 굴소스 등을 첨가하여 바다 내음을 함유하도록 하는 한편, 고기의 잡내를 잡아주도록 하는 효과를 위한 것이며, 이러한 각 재료의 비율 의미 등은 아래의 제조과정 설명시 상세히 설명한다.The amount of each of the above-mentioned ingredients is for the effect of adding seaweed and seaweed by adding dashida and oyster sauce, while preserving the original taste and characteristics of the miso, and for catching the odor of meat. The meaning of the ratio will be explained in detail when explaining the manufacturing process below.
상기 된장은, 대두 60중량% 및 소맥분 10중량%이 함유된 것이 사용됨이 바람직하며, 더 바라직하게는 대두는 60~65중량%이 함유되도록 한다.The miso, it is preferable to use that containing 60% by weight of soybeans and 10% by weight of wheat flour, more preferably soybean is contained 60 to 65% by weight.
이와 같은 대두의 함량은, 대두의 특성이 잘 발현되도록 하기 위함이다. 즉, 대두 함량이 65중량% 이상으롤 높게 되면 진하게 되어 타 재료의 특성이 발현되기 어려우며, 대두 함량이 60중량% 이하로 낮으면 대두의 특성이 나타나지 않는 문제점이 있기 때문이다.The content of soybeans is to ensure that the characteristics of soybeans are well expressed. That is, when the soybean content is higher than 65% by weight, it becomes difficult to express the properties of other materials, and if the soybean content is lower than 60% by weight, there is a problem that the soybean properties do not appear.
상기에서 다시다와 굴소스를 첨가하는 것은, 된장의 풍미를 높이기 위함이다. 즉, 된장의 맛효과가 높아지는 효과가 있다.Adding dashida and oyster sauce in the above is to increase the flavor of miso. That is, there is an effect of increasing the taste effect of miso.
또한, 상기에서 굴소스 0.1중량%은, 굴이 7중량%이상 함유된 굴자숙농축액 100%가 사용된다. 보다 바람직하게는 굴이 7~8중량%이상 함유된 굴자숙농축액 100%가 사용되는 것이 좋으며, 이는 굴 함량이 7중량%미만으로 적으면 굴소스의 효과가 미미하고, 반대로 굴이 8중량%을 초과하게 되면 타 성분의 특성이 굴소스에 묻혀 발현되기 어렵기 때문이다.In addition, in the above, 0.1% by weight of oyster sauce, 100% of oyster self-contained concentrate containing 7% by weight or more of oyster is used. More preferably, it is preferable to use 100% oyster self-concentrate containing 7-8% by weight of oysters, which means that if the content of oysters is less than 7% by weight, the effect of oyster sauce is minimal, and oysters exceed 8% by weight. This is because the properties of other ingredients are difficult to express when buried in oyster sauce.
한편, 상기 요리당으로는 원당 또는 올리고당이 사용됨이 바람직하다.Meanwhile, it is preferable that raw sugar or oligosaccharide is used as the cooking sugar.
이하에서는 상기와 같은 구성성분이 사용되는 된장숙성소스의 제조방법을 도 1을 참조하여 살펴본다. 즉, 이하에서는 상기에서 설명한 된장숙성소스의 각 구성 성분을 각각 어떤 과정을 거쳐 최종적으로 숙성된 된장숙성소스를 만들게 되는가에 대해 상세히 설명하며, 사용되는 각 재료 및 비율은 상기에서 설명한 바와 같은 재료와 비율을 그대로 적용한다.Hereinafter, a method of manufacturing a miso ripening sauce in which the above components are used will be described with reference to FIG. 1. That is, hereinafter, it will be described in detail how each component of the miso maturation source described above is finally produced through the process of making each miso maturation source, and the materials and ratios used are the same as those described above. The ratio is applied as it is.
구체적으로 살펴보면, 본 발명에 의한 된장숙성소스의 제조방법에 투입되는 전체적인 재료 및 성분은 정제수 75~80중량%, 된장 5~7중량%, 다시다 0.3~0.4중량%, 굴소스 0.05~0.15중량%, 소금 1.5~2.0중량%, 진간장 1~2중량%, 설탕 7~9중량%, 요리당 4~6중량%, 후추 0.04~0.06중량%이며, 보다 바람직하게는 정제수는 77.31중량%, 상기 된장은 5.99중량%, 상기 다시다는 0.35중량%, 상기 굴소스는 0.1중량%, 상기 소금은 1.75중량%, 상기 진간장은 1.5중량%, 상기 설탕은 7.98중량%, 상기 요리당은 4.97중량%, 상기 후추는 0.05중량%가 각 단계에서 나누어져 투입되어 된장숙성소스가 완성된다.Looking specifically, the overall ingredients and ingredients to be added to the method for preparing a miso matured sauce according to the present invention are 75 to 80% by weight of purified water, 5 to 7% by weight of miso, again 0.3 to 0.4% by weight, and oyster sauce from 0.05 to 0.15% by weight , 1.5 to 2.0% by weight of salt, 1 to 2% by weight of soy sauce, 7 to 9% by weight of sugar, 4 to 6% by weight per dish, pepper 0.04 to 0.06% by weight, more preferably 77.31% by weight of purified water, the miso 5.99% by weight, 0.35% by weight of the dashida, 0.1% by weight of the oyster sauce, 1.75% by weight of the salt, 1.5% by weight of the soy sauce, 7.98% by weight of the sugar, 4.97% by weight of the cooking sugar, and the pepper 0.05% by weight is divided and added at each step to complete the miso ripening sauce.
도 1에 도시된 바와 같이, 본 발명에 의한 된장숙성소스의 제조방법은, 정제수와 된장을 혼합하여 0~5℃에서 저온숙성시키는 된장숙성단계(S100)와, 정제수와 다시다 및 굴소스에 진간장과 설탕을 첨가하여 숙성하는 소스숙성단계(S200)와, 상기 된장숙성단계(S100)와 소스숙성단계(S200)에서 생성된 결과물을 혼합하여 소금을 넣고 숙성하는 1차혼합단계(S300)와, 정제수에 요리당과 후추를 넣어 희석시키는 후추배합단계(S400)와, 상기 1차혼합단계(S300)와 후추배합단계(S400)에서 생성된 결과물을 혼합하여 숙성시키는 2차혼합단계(S500) 등으로 이루어진다.As shown in Figure 1, the method of manufacturing a miso aging sauce according to the present invention, a mixture of purified water and miso, aging the miso maturing step (S100) at 0 to 5 ℃ low temperature, purified water and soy sauce to dasha and oyster sauce A source mixing step (S200) for aging by adding sugar and sugar, and a first mixing step (S300) for mixing the resultant produced in the miso aging step (S100) and the source aging step (S200) and adding salt and aging the mixture. To the pepper mixing step (S400) for diluting the distilled sugar and pepper into purified water, and the second mixing step (S500) for mixing and aging the resultant produced in the first mixing step (S300) and the pepper mixing step (S400). Is done.
상기 된장숙성단계(S100)는, 정제수 30중량%와, 대두 60중량% 및 소맥분 10중량% 이상이 함유된 된장 5~7중량%을 0~5℃에서 15~20시간 숙성하는 과정이다.The miso ripening step (S100) is a process of aging 30% by weight of purified water, 60% by weight of soybeans, and 5-7% by weight of miso containing 10% by weight of wheat flour at 0 to 5 ° C for 15 to 20 hours.
본 단계에서 사용되는 정제수 30중량%은, 상기에서 설명한 된장숙성소스 전체의 구성성분인 정제수 75~80중량%, 보다 구체적으로는 미리 준비된 정제수 77.31중량% 중 30중량%이 먼저 사용된다는 의미이다.The 30% by weight of purified water used in this step means that 75% to 80% by weight of purified water, which is a component of the entire miso-matured sauce described above, and more specifically, 30% by weight of 77.31% by weight of previously prepared purified water is used first.
여기서 된장은 5~7중량%이 사용되며, 더 바람직하게는 5.99중량%이 사용된다. 이와 같은 된장의 비율도 된장의 특성을 살리면서 타 성분의 효과도 발현되도록 하기 위함이다.Here, 5 to 7% by weight of miso is used, more preferably 5.99% by weight. The ratio of the miso is also intended to ensure that the effects of other ingredients are expressed while utilizing the characteristics of the miso.
그리고, 이 단계에서는 된장을 믹즙기에 갈아서 즙을 만들어 사용한다.And at this stage, the miso is ground in a juicer to make juice.
이와 같이 된장을 믹즙기에 갈아서 즙을 만드는 이유는, 된장을 잘게 갈아서 사용하여야 표면적이 증가되어 숙성이 잘 되기 때문이다.The reason for making the juice by grinding the miso in the mixer is because the surface area is increased only when the miso is chopped and used for aging.
한편, 상기에서 설명한 바와 같이 상기 된장을 대두 60중량% 및 소맥분 10중량%이 함유된 것을 사용하는 것은, 대두의 특성이 잘 발현되도록 하기 위함이다. 즉, 대두 함량이 65중량% 이상으롤 높게 되면 진하게 되어 타 재료의 특성이 발현되기 어려우며, 대두 함량이 60중량% 이하로 낮으면 대두의 특성이 나타나지 않는 문제점이 있기 때문이다.On the other hand, as described above, using the miso containing 60% by weight of soybeans and 10% by weight of wheat flour is intended to ensure that the characteristics of soybeans are well expressed. That is, when the soybean content is higher than 65% by weight, it becomes difficult to express the properties of other materials, and if the soybean content is lower than 60% by weight, there is a problem that the soybean properties do not appear.
또한, 0~5℃에서 저온숙성을 하게 되는데, 이는 미생물의 증식을 방지하면서 숙성이 가능하도록 하기 위함이다. 즉, 0℃이하에서는 냉동되는 문제가 있으며, 5℃이상에서는 미생물 증식이 일어나는 문제가 있기 때문이다.In addition, it is subjected to low-temperature aging at 0 to 5 ° C, which is intended to enable aging while preventing the growth of microorganisms. That is, there is a problem of freezing below 0 ° C, and a problem of microbial growth occurs above 5 ° C.
이 과정에서 15시간 이상 숙성하게 되며, 보다 바람직하게는 15~20시간 숙성한다. 이는 저온숙성으로 15시간이 흘러야 완정 숙성이 가능하며, 20시간 경과시에는 유통기한 유지가 어렵기 때문이다.In this process, it is aged for 15 hours or more, and more preferably, aged for 15 to 20 hours. This is because it is difficult to maintain the expiration date after 20 hours, after 15 hours of low-temperature aging.
이와 같은 된장숙성단계(S100)는 된장의 풍미를 살리는 효과가 있다. 즉, 상기와 같이 된장을 물(정제수)에 풀어 장시간 저온숙성하게 되면, 된장의 쓴맛이 제거되고 된장의 순수한 풍미가 생성된다.The miso ripening step (S100) has an effect of utilizing the flavor of miso. That is, when the miso is dissolved in water (purified water) as described above and aged at low temperature for a long time, the bitter taste of the miso is removed and pure flavor of the miso is generated.
상기 소스숙성단계(S200)는, 정제수 30중량%와 다시다 0.3~0.4중량%, 굴소스 0.05~0.15중량%, 진간장 1~2중량%, 설탕 7~9중량%을 15시간 이상 숙성하는 과정이다.The source aging step (S200) is a process of aging 30% by weight of purified water and 0.3 ~ 0.4% by weight again, 0.05 ~ 0.15% by weight of oyster sauce, 1-2% by weight of soy sauce, and 7-9% by weight of sugar for 15 hours or more. .
보다 바람직하게는 이 단계에서는 정제수 30중량%와 다시다 0.35중량%와 굴소스 0.1중량%, 진간장 1.5중량%, 설탕 7.98중량%를 15~20시간 숙성하게 된다.More preferably, in this step, 30% by weight of purified water, 0.35% by weight again, 0.1% by weight of oyster sauce, 1.5% by weight of soy sauce, and 7.98% by weight of sugar are aged for 15 to 20 hours.
이와 같이 다시다와 굴소스를 첨가하는 것은, 된장의 풍미를 높이기 위함이다.Adding dashida and oyster sauce like this is to enhance the flavor of miso.
여기서 정제수 30중량%은, 상기에서 설명한 바와 같이 미리 준비된 된장숙성소스 77.31중량% 중 30중량%이 분리되어 사용된다는 의미이다.Here, 30% by weight of purified water means that 30% by weight of 77.31% by weight of miso-prepared sauce prepared in advance is used separately as described above.
상기에서 설명한 바와 같이, 굴소스 0.1중량%은, 굴이 7~8중량%이상 함유된 굴자숙농축액 100%가 사용된다. 이는 굴 함량이 7중량%미만으로 적으면 굴소스의 효과가 미미하고, 반대로 굴이 8중량%을 초과하게 되면 타 성분의 특성이 굴소스에 묻혀 발현되기 어렵기 때문이다.As described above, 0.1% by weight of oyster sauce, 100% of oyster self-contained concentrate containing 7-8% by weight or more of oyster is used. This is because if the oyster content is less than 7% by weight, the effect of oyster sauce is negligible. On the contrary, when the oyster exceeds 8% by weight, the properties of other components are buried in the oyster sauce, making it difficult to express.
진간장(陳艮醬)은, 요약오래 묵어서 진하게 된 간장을 말하는 것으로 진장(陳醬) 또는 진감장(陳甘醬)이라고도 한다. 이러한 진간장은 카라멜이 적게 함유된 간장으로, 시간이 지나면 검게 되어 침투효과가 낮아지는 특성이 있다. 따라서, 설탕을 첨가하여 정제수로 숙성시킴으로써 진간장의 색이 연해지는 효과가 있으며, 간장과 단맛이 조화를 이루게 된다.Jinganjang (陳 艮 醬) refers to soy sauce that has been thickened by staying for a long time. It is also called Jinjang (陳 醬) or Jingamjang (陳 甘 醬). Such a soy sauce is a soy sauce that contains less caramel, and has a characteristic in that it becomes black over time and has a lower penetration effect. Therefore, by adding sugar and aging with purified water, the effect of softening the color of true soy sauce is achieved, soy sauce and sweetness are in harmony.
또한, 상기와 같은 성분을 혼합한 다음 15~20시간 숙성하게 되며, 이는 위에서 설명한 바와 같이 15시간이 흘러야 완정 숙성이 가능하며, 20시간 경과시에는 유통기한 유지가 어렵기 때문이다. 물론, 이러한 숙성도 상기에서 설명한 바와 같이, 0~5℃의 저온숙성이 바람직하다.In addition, the above ingredients are mixed and then aged for 15 to 20 hours. This is because complete aging is possible only after 15 hours as described above, and it is difficult to maintain a shelf life after 20 hours. Of course, this aging is also preferred, as described above, low temperature aging of 0 ~ 5 ℃.
이와 같은 소스숙성단계(S200)를 거치게 되면, 다시다와 굴소스가 만나 2가지 맛이 하나로 융합되어 더욱 더 깊은 맛의 굴소스가 생성되며, 이러한 과정을 거친 다음에는 1차혼합단계(S300)를 거치게 된다.After passing through the source maturation step (S200), the dashida and oyster sauce meet and the two flavors are merged into one to create an even deeper oyster sauce. After this process, the first mixing step (S300) is performed. Will go through.
상기 1차혼합단계(S300)는, 상기 된장숙성단계(S100)와 소스숙성단계(S200)에서 생성된 결과물에 소금 1.5~2.0중량%을 넣고 15~20시간 숙성하는 과정이다. 바람직하게는 상기 소금은 1.75중량%을 넣어 배합하는 것이 바람직하며, 이러한 소금의 중량%는 상기에서 설명한 전체 성분 중의 비율을 의미하는 것이다.The first mixing step (S300) is a process in which 1.5 to 2.0% by weight of salt is added to the resultant produced in the miso aging step (S100) and the source aging step (S200) and aged for 15 to 20 hours. Preferably, the salt is preferably compounded by adding 1.75% by weight, and the weight% of such salt means a ratio among the total components described above.
상기 1차혼합단계(S300)는, 상기 된장숙성단계(S100)에서 쓴맛이 제거된 된장숙성육수의 맛과 상기 소스숙성단계(S200)에서 숙성된 양념장이 하나로 뭉쳐지는 15시간 이상의 저온숙성 과정이다.The first mixing step (S300) is a low-temperature aging process in which the taste of the miso maturation broth in which the bitter taste is removed in the miso maturation step (S100) and the seasoning sauce maturing in the source maturation step (S200) are united into one. .
여기서 소금을 넣는 이유는, 염용성 단백질을 추출하여 수분을 함유토록 함으로써, 보습효과가 높아져 고기에 사용할 때 고기의 식감이 좋아지는 효과가 있도록 하기 위함이다. 즉, 소금의 삼투압효과로 상기 된장숙성단계(S100)와 소스숙성단계(S200)의 결과물이 서로 결착을 이루어 더욱더 풍미가 생기도록 하기 위함이며, 이러한 소금의 양은 염도 등을 고려한 수치이다.The reason for adding salt is to extract the salt-soluble protein and to contain moisture, so that the moisturizing effect is increased and the texture of the meat is improved when used for meat. That is, the result of the osmotic pressure of the salt is to make the result of the miso aging step (S100) and the source aging step (S200) binding to each other to create more flavor, and the amount of salt is a value in consideration of salinity and the like.
상기 후추배합단계(S400)는, 정제수 15~20중량%와 요리당 4~6중량% 및 후추 0.04~0.06중량%을 혼합하여 후추를 희석하여 녹게 만드는 과정이다.The pepper mixing step (S400) is a process of mixing 15-20% by weight of purified water with 4-6% by weight per dish and 0.04 ~ 0.06% by weight of pepper to dilute and melt the pepper.
보다 정확하게는, 상기 정제수는 17.31중량%, 상기 요리당은 4.97중량%, 상기 후추는 0.05중량%이 사용되며, 이러한 중량%는 상기에서 설명한 것과 같이 최초 각 성분의 비율을 의미한다. 그리고, 상기 정제수 17.31중량%는 미리 준비된 정제수의 총합 77.31중량% 중 상기 된장숙성단계(S100)와 소스숙성단계(S200)에서 60중량%이 소요되고 남은 중량%이다.More precisely, 17.31% by weight of the purified water, 4.97% by weight of the cooking sugar, and 0.05% by weight of the pepper are used, and the weight percentage means the proportion of each initial component as described above. In addition, 17.31% by weight of the purified water is 60% by weight in the miso aging step (S100) and the source aging step (S200) of the total 77.31% by weight of the pre-prepared purified water and the remaining weight%.
여기서는 요리당은 단맛의 풍미를 높이기 위해 첨가하는 것이며, 원당이나 올리고당이 사용됨이 바람직하다. 그리고, 요리당의 비율은 적절한 단맛을 유지하기 위한 실험적 수치이다.Here, the cooked sugar is added to increase the flavor of sweetness, and it is preferable that raw sugar or oligosaccharide is used. And, the ratio of the sugar per dish is an experimental value to maintain the appropriate sweetness.
이러한 후추배합단계(S400)에서는 나무저(나무젓가락)로 요리당과 후추를 희석하여 잘 녹게 배합하는 것이며, 희석한다는 의미는 잘 섞는다는 의미이다.In the pepper mixing step (S400), dilute sugar and pepper with a wooden base (wooden chopsticks) to mix well, and diluting means to mix well.
그리고, 후추를 첨가하는 이유는 잡내를 방지하기 위한 것으로, 고기에 사용될 때 고기의 잡내를 없애는 효과를 가진다.And, the reason for adding pepper is to prevent odor, and when used in meat, has the effect of removing odor of meat.
또한, 정제수와 요리당(올리고당)을 상기와 같은 정해진 양으로 배합하여 숙성하면, 후추의 매운맛은 분해되어 사라지고, 요리당(올리고당)의 단맛이 후추의 매운맛과 칼칼한 맛을 부드럽게 만들어주게 되며, 후추 본연의 향을 그대로 유지함과 동시에 올리고당(요리당)의 점성이 향의 증발을 막아 향이 오래 지속되도록 유지하게 된다.In addition, when the purified water and cooked sugar (oligosaccharide) are blended and aged in a predetermined amount as described above, the spicy taste of pepper disintegrates and disappears, and the sweetness of cooked sugar (oligosaccharide) softens the spiciness and the sharp taste of pepper. At the same time, while maintaining the fragrance, the viscosity of the oligosaccharide (cooking sugar) prevents the evaporation of the fragrance and keeps the fragrance for a long time.
상기 2차혼합단계(S500)는, 상기 1차혼합단계(S300)와 후추배합단계(S400)에서 생성된 결과물을 혼합하여 숙성시키는 과정으로, 저온숙성으로 15시간 이상 숙성한다. 바람직하게는 15~20시간 숙성하며, 이러한 숙성시간은 상기에서 설명한 이유와 동일하다.The second mixing step (S500) is a process of mixing and maturing the resultant produced in the first mixing step (S300) and the pepper mixing step (S400), and aging for 15 hours or more by low-temperature aging. Preferably aged for 15-20 hours, the aging time is the same as the reason described above.
이와 같은 상기 2차혼합단계(S500)는, 최종 숙성과정으로 발효 효소가 생성되어 감미롭고 진하게 어루러지는 죄종 양념장이 탄생한다. 즉, 상기 1차혼합단계(S300)와 후추배합단계(S400)에서 생성된 결과물을 배합 및 숙성함으로써 된장의 풍미와 바다 굴소스의 만남이 어우러진 부드러운 된장숙성소스가 완성되는 것이다.In the second mixing step (S500), a fermentation enzyme is generated as a final aging process, and a sweet and thickly mixed marinade is created. That is, by mixing and maturing the resultant produced in the first mixing step (S300) and the pepper mixing step (S400), a soft miso ripening sauce in which the flavor of the miso and the encounter of the sea oyster sauce is harmonized is completed.
상기와 같은 다수의 단계에 의해 본 발명에 의한 된장숙성소스 제조가 완성되며, 전체적으로는 단계별 숙성시간의 합이 75시간 이상으로 긴 시간이긴 하나, 숙성시간이 길어짐에 따라 염도가 증가하여 숙성시간의 증가에 따른 변질 우려는 없으며 풍미가 유지된다.The preparation of the miso ripening sauce according to the present invention is completed by a number of steps as described above, and although the sum of the aging time for each step is longer than 75 hours as a whole, the salinity increases as the aging time increases and the aging time increases. There is no fear of deterioration due to the increase, and the flavor is maintained.
이러한 본 발명의 범위는 상기에서 예시한 실시예에 한정되지 않고, 상기와 같은 기술범위 안에서 당 업계의 통상의 기술자에게 있어서는 본 발명을 기초로 하는 다른 많은 변형이 가능할 것이다.The scope of the present invention is not limited to the embodiments illustrated above, and many other modifications based on the present invention will be possible to those skilled in the art within the technical scope as described above.
S100. 된장숙성단계 S200. 소스숙성단계
S300. 1차혼합단계 S400. 후추배합단계
S500. 2차혼합단계S100. Miso maturation stage S200. Source ripening stage
S300. 1st mixing step S400. Pepper Mixing Step
S500. 2nd mixing stage
Claims (5)
정제수와 다시다 및 굴소스에 진간장과 설탕을 첨가하여 숙성하는 소스숙성단계(S200)와,
상기 된장숙성단계(S100)와 소스숙성단계(S200)에서 생성된 결과물을 혼합하여 소금을 넣고 숙성하는 1차혼합단계(S300)와,
정제수에 요리당과 후추를 넣어 희석시키는 후추배합단계(S400)와,
상기 1차혼합단계(S300)와 후추배합단계(S400)에서 생성된 결과물을 혼합하여 숙성시키는 2차혼합단계(S500)를 포함하는 것을 특징으로 하는 된장숙성소스의 제조방법.The miso maturation step (S100) in which purified water and miso are mixed and aged at 0 ~ 5 ℃ at low temperature,
Sauce aging step (S200) of aging by adding distilled soy sauce and sugar to purified water, dashida and oyster sauce,
A primary mixing step (S300) of mixing the resultant produced in the miso maturation step (S100) and the source maturation step (S200) and adding salt and aging the mixture;
Pepper mixture step (S400) to dilute the sugar and pepper into the purified water,
The first mixing step (S300) and pepper mixing step (S400) by mixing the resulting product and the second mixing step (S500) for aging, characterized in that it comprises a miso maturing source.
정제수 30중량%와, 대두 60중량% 및 소맥분 10중량% 이상이 함유된 된장 5~7중량%을 0~5℃에서 15~20시간 숙성하는 과정이며;
상기 소스숙성단계(S200)는,
정제수 30중량%와 다시다 0.3~0.4중량%, 굴소스 0.05~0.15중량%, 진간장 1~2중량%, 설탕 7~9중량%을 15~20시간 숙성하는 과정이고;
상기 1차혼합단계(S300)는,
상기 된장숙성단계(S100)와 소스숙성단계(S200)에서 생성된 결과물에 소금 1.5~2.0중량%을 넣고 15~20시간 숙성하는 과정이며;
상기 후추배합단계(S400)는,
정제수 15~20중량%와 요리당 4~6중량% 및 후추 0.04~0.06중량%을 혼합하여 후추를 희석하여 녹게 만드는 과정이며;
상기 2차혼합단계(S500)에서는, 15~20시간 숙성하는 것을 특징으로 하는 된장숙성소스의 제조방법.The method of claim 3, wherein the miso maturation step (S100),
It is a process of aging 5-7% by weight of miso, containing 30% by weight of purified water, 60% by weight of soybeans, and 10% by weight of wheat flour at 0-5 ° C for 15-20 hours;
The source aging step (S200),
It is a process of aging 30% by weight of purified water and 0.3 ~ 0.4% by weight again, 0.05 ~ 0.15% by weight of oyster sauce, 1-2% by weight of soy sauce, and 7-9% by weight of sugar for 15-20 hours;
The first mixing step (S300),
The miso maturation step (S100) and source aging step (S200) is the process of aging the resultant produced by adding 1.5 to 2.0% by weight of salt for 15 to 20 hours;
The pepper mixing step (S400),
15 to 20% by weight of purified water, 4 to 6% by weight per dish and 0.04 to 0.06% by weight of pepper are mixed to dilute and melt the pepper;
In the second mixing step (S500), a method of manufacturing miso ripening sauce, characterized in that aged for 15-20 hours.
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| KR20230103479A (en) | 2021-12-31 | 2023-07-07 | 주식회사 양원농장농업회사법인 | Manufacturing method for pickle sauce using soybean paste |
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