KR102653405B1 - Manufacturing method of traditional soybean paste and the same - Google Patents
Manufacturing method of traditional soybean paste and the same Download PDFInfo
- Publication number
- KR102653405B1 KR102653405B1 KR1020210146560A KR20210146560A KR102653405B1 KR 102653405 B1 KR102653405 B1 KR 102653405B1 KR 1020210146560 A KR1020210146560 A KR 1020210146560A KR 20210146560 A KR20210146560 A KR 20210146560A KR 102653405 B1 KR102653405 B1 KR 102653405B1
- Authority
- KR
- South Korea
- Prior art keywords
- meju
- soybean paste
- broth
- weight
- parts
- Prior art date
Links
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
본 발명은 전통된장의 제조방법 및 그 된장에 관한 것으로, 보다 구체적으로 인위적 종국, 밀가루, 보존료 및 기타 재료와는 다른 차별화된 천연재료만으로 발효 숙성기킴으로써 별도의 육수없이 끓여도 깊고 구수한 된장맛을 내며, 아플라톡신 미검출 및 뛰어난 항암 및 면역효과를 가지는 전통된장의 제조방법 및 그 된장이 개시된다. The present invention relates to a method of manufacturing traditional soybean paste and the soybean paste. More specifically, the present invention relates to a method of producing traditional soybean paste and the soybean paste. More specifically, the soybean paste has a deep and savory flavor even when boiled without separate broth by fermenting and maturing only natural ingredients that are differentiated from artificial soybean paste, flour, preservatives and other ingredients. , a method for producing traditional soybean paste with no aflatoxin detected and excellent anticancer and immune effects, and the soybean paste are disclosed.
Description
본 발명은 전통된장의 제조방법 및 그 된장에 관한 것으로, 보다 구체적으로 인위적 종국, 밀가루, 보존료 및 기타 재료와는 다른 차별화된 천연재료만으로 발효 숙성기킴으로써 별도의 육수없이 끓여도 깊고 구수한 된장맛을 내며, 아플라톡신 미검출 및 뛰어난 항암 및 면역효과를 가지는 전통된장의 제조방법 및 그 된장에 관한 것이다. The present invention relates to a method of manufacturing traditional soybean paste and the soybean paste. More specifically, the present invention relates to a method of producing traditional soybean paste and the soybean paste. More specifically, the soybean paste has a deep and savory flavor even when boiled without separate broth by fermenting and maturing only natural ingredients that are differentiated from artificial soybean paste, flour, preservatives and other ingredients. , It relates to the manufacturing method of traditional soybean paste and the soybean paste that does not detect aflatoxin and has excellent anticancer and immune effects.
일반적으로 우리나라에서 제조되고 있는 된장은 염도가 높고 이러한 염도 높은 된장을 장기간 섭치할 경우 신체에 여러 질병을 유발시킬 수 있는 인자로 작용하게 된다.In general, soybean paste manufactured in Korea has high salt content, and if such high-salt soybean paste is consumed for a long period of time, it acts as a factor that can cause various diseases in the body.
실제로 종래의 된장을 제조함에 있어서, 통상적으로 메주에 곧바로 고염도의 염수를 첨가하여 제조하게 되는데, 이때의 염수 염도는 대개 19~22도 정도의 염도를 유지하고 있기 때문에 완성된 된장의 염도가 낮아질 수 없다.In fact, when producing conventional soybean paste, it is usually produced by adding high-salinity brine directly to meju. At this time, the salinity of the brine is usually maintained at around 19 to 22 degrees, so the salinity of the finished soybean paste may be lowered. I can't.
보통 적정 염도를 측정하는 방식으로서, 염수에 달걀을 투입하게 되는데, 이때 달걀이 염수에서부터 부상하고, 이러한 달걀의 부상이 500원 동전 크기로 부상할 경우 염수가 적절한 것으로 판단하고 있다.Usually, as a way to measure the appropriate salinity, an egg is put into brine. At this time, the egg floats from the brine, and if the egg floats to the size of a 500 won coin, the brine is judged to be appropriate.
하지만, 이러한 방식으로 측정된 염수의 염도는 실제 19 ~ 22도 범위에 있기 때문에 사실상 완성된 된장은 짠맛을 낼 수 밖에 없다.However, since the salinity of the brine measured in this way is actually in the range of 19 to 22 degrees, the finished soybean paste is in fact bound to taste salty.
염수 사용에 있어서, 서울 지역의 경우 염도는 대개 19 ~ 20도 정도이며, 경기 지역의 경우 염도는 19 ~ 21도정도이고, 남부 지역의 경우 염도는 20 ~ 22도 정도에 해당된다.When using salt water, in the Seoul area, the salinity is usually around 19 to 20 degrees, in the Gyeonggi area, the salinity is around 19 to 21 degrees, and in the southern area, the salinity is around 20 to 22 degrees.
특히, 남부 지역의 염수를 이용할수록 사실상 고염수를 사용하게 되는 것이다.In particular, the more salt water in the southern region is used, the more highly saline water is actually used.
이와 같이, 된장 제조에 있어서 고염수를 굳이 사용하는 이유 중 근본적인 이유로는 염도가 낮을수록 벌레의 기생이 가능한 환경을 메주가 제공하기 때문이다.As such, the fundamental reason why high-salt water is used in the production of soybean paste is that the lower the salinity, the more environment meju provides for parasitism of insects.
따라서, 이러한 벌레의 기생 가능한 환경을 근본적으로 차단하기 위한 목적으로 고염수를 이용하여 된장을 제조하고 있는 것이다.Therefore, soybean paste is manufactured using highly saline water for the purpose of fundamentally blocking the environment in which these insects can survive.
한편, 된장 제조와 관련된 기술들로는, 공개특허 제10-2005-0049603호(공개일 20050527)와, 등록특허 제10-0928838호(등록일 20091120)와, 등록특허 제10-0869407호(등록일 20081112)와, 공개특허 제10-2014-0022273호(공개일 20140224)와, 등록특허 제10-1317944호(등록일 20131007)와, 등록특허 제10-1321377호(등록일 20131017)와, 등록특허 제10-1181965호(등록일 20120905) 등이 개시된 바 있다.Meanwhile, technologies related to soybean paste production include Patent Publication No. 10-2005-0049603 (publication date 20050527), Registered Patent No. 10-0928838 (registration date 20091120), and Registration Patent No. 10-0869407 (registration date 20081112). , Published Patent No. 10-2014-0022273 (publication date 20140224), Registered Patent No. 10-1317944 (registration date 20131007), Registered Patent No. 10-1321377 (registration date 20131017), and Registered Patent No. 10-1181965. (Registration date 20120905) etc. have been disclosed.
본 발명에서는 인위적 종국, 밀가루, 보존료 및 기타 재료와는 다른 차별화된 천연재료만으로 발효 숙성기킴으로써 별도의 육수없이 끓여도 깊고 구수한 된장맛을 내며, 아플라톡신 미검출 및 뛰어난 항암 및 면역효과를 가지는 전통된장의 제조방법 및 그 된장을 제공하는 것을 그 해결과제로 한다.In the present invention, the traditional soybean paste has a deep and savory flavor even when boiled without separate broth by fermenting and maturing only natural ingredients that are differentiated from artificial soybean paste, flour, preservatives and other ingredients, and has no aflatoxins detected and has excellent anticancer and immune effects. The problem is to provide a manufacturing method and the soybean paste.
상기한 과제를 해결한 본 발명에 따른 전통된장의 제조방법은 전통된장의 제조방법에 있어서,
전통된장의 제조방법에 있어서,
준비된 콩을 12~14시간 수침하여 불림한 콩을 충분히 세척하고 세척된 불림콩을 가마솥에 넣고 2시간 내지 3시간 동안 삶은 다음, 30~40분간 뜸을 들여 증자하는 제1단계;
상기 증자된 콩과 증자에 사용된 물을 분쇄기에서 분쇄하여 분쇄물을 얻고, 상기 분쇄물 총량에 대하여 순수한 고초균을 0.1~0.5%(w/w)를 접종하거나 또는 볏짚을 준비하고, 상기 볏짚을 3~4㎝의 크기로 절단한 다음 그 절단된 볏짚을 온도 95~100℃의 끓는 물에 10분이상 습열살균 또는 100℃이상의 온도를 유지하는 스팀을 10~30분간 가하여 스팀살균한 후, 건조하여 미분쇄된 분말을 준비하고, 상기 분말을 상기 분쇄물 100중량부에 대하여 5~10중량부를 고르게 혼합하는 제2단계;
상기 분쇄물을 직사각형 모양의 메주를 성형하고, 성형된 메주를 환기가 잘되는 곳에 지푸라기를 깔로 메주를 얹어 5~6일간 상온 건조하는 제3단계;
상기 건조된 메주를 지푸라기로 묶어 온도 30~40℃로 유지되는 온돌방에 걸어두고 40~50일간 1차발효시키는 제4단계;
상기 1차 발효된 메주를 온돌방 바닥에 정돈하여 깔고 솜이불을 덮어 10~15일간 2차 발효시키는 제5단계;
상기 2차 발효가 완료된 메주를 햇볕이 잘 드는 외부에서 2~3일간 자연건조시키고, 건조되 메주를 냉수로 표면을 세척하는 제6단계;
간수를 뺀 천일염과 정제수를 혼합하여 간수물로 사용할 염도 10~10.2%의 염수를 준비하는 제7단계;
상기 제6단계의 메주를 항아리에 3/4을 채우고, 상기 메주가 잠길 정도로 제7단계의 염수를 채운다음, 숯, 고추, 대추, 다시마, 잣을 1:1:1:1:0.5의 중량비로 투입하여 넣고 45~50일간 숙성시키는 제8단계;
천연재료로 구성된 육수원료를 준비하고, 상기 육수원료와 물을 일정 중량비로 용기에 넣고 2~3시간동안 끓인 다음, 여과지로 여과하여 수득되는 육수를 준비하는 제9단계;
상기 제8단계의 숙성메주를 건져내고, 상기 숙성메주와 상기 제7단계의 간수물과 상기 제9단계의 육수를 일정중량비로 혼합기에 투입한 다음, 잘 치대어 숙성메주혼합물을 준비하고, 상기 숙성메주혼합물에 천일염을 첨가하여 염도 5.5%가 될 때까지 혼합하는 제10단계;
상기 제10단계에서 준비된 숙성메주혼합물을 항아리속에 채워넣고, 그 상면의 표면에 천일염을 깔고, 그 상면에 고추씨를 덮어준 다음, 항아리 뚜껑을 덮고 20~30개월간 숙성시키는 제11단계를 포함하는 것으로,
상기 제9단계의 육수에 사용되는 육수원료는 마른 벤뎅이 15~16중량부, 자연산 능이버섯 3~4중량부, 숯불에 구운 대파 3~4중량부, 양파껍데기 1~1.5중량부 , 마늘껍데기 1~1.5중량부, 고추씨 1~1.5중량부, 밤껍데기 1~1.5중량부, 다시마 1~1.5중량부를 포함하도록 혼합한 혼합원료를 사용하는 것이고,
상기 제10단계는 숙성메주와 상기 제8단계의 간수물과 상기 제9단계의 육수를 6:2:2 내지 7:3:3의 중량비로 혼합기에 투입하는 것을 특징으로 한다.The method for producing traditional soybean paste according to the present invention, which solves the above problems, is a method for producing traditional soybean paste,
In the traditional soybean paste manufacturing method,
A first step of soaking the prepared beans for 12 to 14 hours, thoroughly washing the soaked beans, putting the washed soaked beans in a cauldron, boiling them for 2 to 3 hours, and steaming them for 30 to 40 minutes;
Grind the steamed beans and the water used for steaming in a grinder to obtain a ground product, inoculate 0.1 to 0.5% (w/w) of pure Bacillus subtilis based on the total amount of the ground product, or prepare rice straw, and prepare the rice straw. After cutting into pieces of 3 to 4 cm, the cut rice straw is sterilized by moist heat in boiling water at a temperature of 95 to 100 ℃ for more than 10 minutes or steam sterilized by applying steam maintained at a temperature of 100 ℃ or higher for 10 to 30 minutes, and then dried. A second step of preparing finely ground powder and evenly mixing 5 to 10 parts by weight of the powder with respect to 100 parts by weight of the pulverized material;
A third step of forming the pulverized material into rectangular-shaped meju, placing the formed meju on straw in a well-ventilated place, and drying it at room temperature for 5 to 6 days;
A fourth step of primary fermentation of the dried meju by tying it with straw and hanging it in an ondol room maintained at a temperature of 30-40°C for 40-50 days;
A fifth step of secondary fermentation by arranging and laying the primary fermented meju on the floor of an ondol room and covering it with a cotton blanket for 10 to 15 days;
A sixth step of naturally drying the meju for which the secondary fermentation has been completed for 2 to 3 days outside in a sunny location, and washing the surface of the dried meju with cold water;
The seventh step of preparing brine with a salinity of 10 to 10.2% to be used as brine by mixing sea salt minus the brine with purified water;
Fill the jar with 3/4 of the meju from the 6th step, fill the brine from the 7th step to the extent that the meju is submerged, and then add charcoal, pepper, jujube, kelp, and pine nuts at a weight ratio of 1:1:1:1:0.5. The 8th step of putting it in and maturing it for 45 to 50 days;
A ninth step of preparing broth raw materials composed of natural ingredients, putting the broth raw materials and water in a container at a certain weight ratio, boiling for 2 to 3 hours, and then filtering with filter paper to prepare broth;
The aged meju of the 8th stage is taken out, the aged meju, the brine of the 7th stage, and the broth of the 9th stage are put into a mixer at a constant weight ratio, and then kneaded well to prepare the aged meju mixture, and the aged meju is mixed. Step 10 of adding sea salt to the meju mixture and mixing until the salinity reaches 5.5%;
The 11th step includes filling the aged meju mixture prepared in the 10th step into a jar, spreading sea salt on the upper surface, covering the upper surface with red pepper seeds, then covering the jar with a lid and maturing for 20 to 30 months. ,
The broth raw materials used in the broth in the 9th step are 15 to 16 parts by weight of dried Bendeng, 3 to 4 parts by weight of wild Neungi mushrooms, 3 to 4 parts by weight of charcoal-grilled green onions, 1 to 1.5 parts by weight of onion skins, and garlic peels. It uses mixed raw materials mixed to include 1 to 1.5 parts by weight, 1 to 1.5 parts by weight of red pepper seeds, 1 to 1.5 parts by weight of chestnut shells, and 1 to 1.5 parts by weight of kelp,
The tenth step is characterized in that the aged meju, the brine of the eighth step, and the broth of the ninth step are added to the mixer at a weight ratio of 6:2:2 to 7:3:3.
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여기서, 상기 육수는 육수원료를 용기에 넣고, 상기 육수원료와 물을 1:1.5~3의 중량비로 물을 넣고 2~3시간동안 끓인 다음, 여과지로 여과하여 수득되는 육수를 사용하는 것을 특징으로 한다. Here, the broth is characterized by using broth obtained by placing broth raw materials in a container, adding water to the broth raw materials and water at a weight ratio of 1:1.5 to 3, boiling for 2 to 3 hours, and then filtering with filter paper. do.
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여기서, 상기 제3단계 내지 제5단계에 사용되는 지푸라기는 온도 95~100℃의 끓는 물에 10분이상 습열살균 또는 100℃이상의 온도를 유지하는 스팀을 10~30분간 가하여 스팀살균한 후, 건조하여 준비된 것을 사용하는 것을 특징으로 한다.Here, the straw used in the third to fifth steps is steam sterilized by moist heat sterilization in boiling water at a temperature of 95 to 100 ° C for more than 10 minutes or by applying steam maintaining a temperature of 100 ° C or higher for 10 to 30 minutes, and then dried. It is characterized by using what has been prepared.
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본 발명에서 제공되는 전통된장의 제조방법에 따라 제조된 전통된장은 종래의 전통된장에 반해 본 발명에 따른 제조공정 중 제8단계의 간수물(간장)과 제9단계의 육수를 혼합 사용함으로써 뛰어난 감칠맛의 깊은맛의 3배 효과를 얻을 수 있다. 아시아를 넘어 전세계인의 입맛을 타겟으로 한 전통재래된장의 우수성을 널리 알릴 수 있는 우리 고유의 장인 전통된장을 제공할 수 있는 장점이 있다.The traditional soybean paste manufactured according to the traditional soybean paste manufacturing method provided in the present invention is superior to the conventional soybean paste by using a mixture of the brine (soy sauce) from the 8th step and the broth from the 9th step during the manufacturing process according to the present invention. You can get three times the effect of the deep umami flavor. We have the advantage of providing our own artisanal traditional soybean paste that can spread the excellence of traditional soybean paste targeting the taste buds of people around the world beyond Asia.
도 1 은 본 발명의 일실시예에 따른 전통된장의 제조공정을 도시한 블럭도이다.
도 2 내지 3 은 본 발명의 다른 실시형태를 도시한 블럭도이다.Figure 1 is a block diagram showing the manufacturing process of traditional soybean paste according to an embodiment of the present invention.
2 and 3 are block diagrams showing another embodiment of the present invention.
이하, 본 발명을 보다 구체적으로 설명하기로 한다.Hereinafter, the present invention will be described in more detail.
콩은 단백질과 지방질을 풍부하게 함유하고 있어서 예로부터 밭에서 나는 쇠고기라고 일컬어져 왔으며, 최근 연구결과에 따르면 콩은 암, 심장질환, 골다공증, 신장 등의 예방효과와 생리활성 기능이 우수한 것으로 보고되고 있으며, 전 세계적으로 웰빙 식품으로 각광받고 있다. 콩의 단백질은 글리신과 베타-콘글리시닌이 주된 획분으로 구성되어 있으며, 동물성 단백질과 비교하여 가격이 저렴하고 아미노산 조성에 있어서도 그 질이 우수하여 양질의 단백질원으로 활용할 수 있다[DerbyshireE, Wright D,J Boulter D Legumine and vicilin, storage protein of Legume Seeds, PhytoChemistry, 1976, 15:3-24] 된장(Korean soybean paste)은 콩을 주원료로하여 숙성시킨 우리나라의 전통 발효식품이다. 전통된장은 단백질 등 영양원이 풍부한 조미식품으로써, 삶은 콩 및 소금의 배합 비율에 따라 된장 맛(flavor)과 숙성기간에 영향의 미치며 또한 발효과정을 거치면서 맛과 향뿐만 아니라 골다공증 예방에도 효과적인 것으로 알려진 플라보노이드 및 사포닌과 같은 다양한 건강 기능성 물질이 만들어진다.Since soybeans are rich in protein and fat, they have been called beef from the fields since ancient times. According to recent research results, soybeans are reported to have excellent physiological activity and preventive effects against cancer, heart disease, osteoporosis, and kidney disease. It is in the spotlight as a well-being food around the world. Soybean protein consists of glycine and beta-conglycinin as the main fractions. It is cheaper than animal protein and has an excellent amino acid composition, so it can be used as a high-quality protein source [DerbyshireE, Wright] D,J Boulter D Legumine and vicilin, storage protein of Legume Seeds, PhytoChemistry, 1976, 15:3-24] Soybean paste (Korean soybean paste) is a traditional Korean fermented food made from soybeans as the main ingredient. Traditional soybean paste is a seasoning food rich in nutrients such as protein. The mixing ratio of boiled beans and salt affects the flavor and maturation period of the soybean paste. It is also known to be effective in preventing osteoporosis as well as the taste and aroma through the fermentation process. Various health functional substances such as flavonoids and saponins are produced.
최근 전통된장에 관한 연구를 통해 항돌연변이, 항암 및 혈전용해능이 있는 것으로 보고되고 있으며, 또한 면역증진이나 혈압강하, 고지혈증과 당뇨 개선, 아질산염 소거능 및 항산화능을 가지는 생체조절 기능성 성분이 밝혀졌다. 또한 전통 된장은 제조방법 및 숙성기간에 따라 맛과 풍미가 달라지며, 숙성기간이 증가할 수록 콩의주요 성분들에 대한 생체 이용도가 증가한다고 알려져 있다. 예를 들어, 콩의 유용성분 중 하나인 이소플라본은 발효가 진행되면서 글루코시드 형태인 genistin, daidzin, glycitin이 효소 및 미생물의 대사에 의해 생체이용률이 높은 아글리콘 형태의 genistin, daidzein, glycitein으로 전환된다.Recently, through research on traditional soybean paste, it has been reported to have anti-mutagenic, anti-cancer and fibrinolytic properties, and bioregulatory functional ingredients with immune-boosting, blood pressure-lowering, hyperlipidemia and diabetes improvement, nitrite-scavenging and antioxidant properties have been revealed. In addition, the taste and flavor of traditional soybean paste varies depending on the manufacturing method and maturation period, and it is known that the bioavailability of the main components of soybeans increases as the maturation period increases. For example, as fermentation of isoflavones, one of the useful components of soybeans, occurs, the glucoside forms of genistin, daidzin, and glycitin are converted into the highly bioavailable aglycone forms of genistin, daidzein, and glycitin through enzyme and microbial metabolism. do.
이러한 전통된장의 제조는 최근에는 다양한 첨가물을 부가하여 기능성 된장을 개발하고 있는 실정이며, 전통된장의 풍미를 일정수준 확보하면서 제조기간을 단축시키는데 그 연구가 국한되어 있었다. 그러나, 최근에는 건강에 관심이 커지면서 된장의 면역증진효과를 기대하면서 전통된장만의 깊고 풍부한 맛을 찾고 있는 실정이다. Recently, functional soybean paste has been developed by adding various additives to the production of traditional soybean paste, and research has been limited to shortening the manufacturing period while securing a certain level of flavor of traditional soybean paste. However, recently, as interest in health has grown, people are looking for the deep and rich taste of traditional soybean paste, hoping for the immune-boosting effects of soybean paste.
이에 본 발명자들은 제조기간은 오랜시간 소요되나, 전통된장의 깊은 맛과 풍미를 확보함과 동시에 인위적 종국, 밀가루, 보존료 및 기타 재료와는 다른 차별화된 천연재료만으로 발효 숙성기킴으로써, 전통된장의 사용시 별도의 육수없이 끓여도 깊고 구수한 된장맛을 내며, 아플라톡신 미검출 및 뛰어난 항암 및 면역효과를 가지는 전통된장의 제조방법 및 그 된장을 제공함에 그 목적이 있는 것이다.Accordingly, although the manufacturing period takes a long time, the present inventors have secured the deep taste and flavor of traditional soybean paste and at the same time fermented and aged only natural ingredients that are differentiated from artificial soybean paste, flour, preservatives and other ingredients, so that when using traditional soybean paste, The purpose is to provide a manufacturing method of traditional soybean paste and a soybean paste that produces a deep and savory soybean paste flavor even when boiled without separate broth, does not detect aflatoxin, and has excellent anticancer and immune effects.
본 발명에 따른 전통된장의 제조방법은 된장의 원료로 사용되는 콩을 준비하고, 상기 콩을 세척하여 이물질을 제거한 다음, 일정시간 수침한 후, 가마솥에 넣고 삶아서 증자한다. 증자된 콩을 분쇄기로 분쇄한 다음, 직사각형 모양으로 성형한 후, 상온에서 충분히 건조한다. 건조된 메주를 지푸라기로 묶어 온돌방에서 1차 발효시킨다. 1차 발효된 메주를 지푸라기를 깔은 바닥에 정돈하고 숨이불 등을 덮어 2차 발효시킨다. 2차 발효된 메주는 햇볕에 자연건조시킨 후, 냉수로 표면을 세척한다. 계란이 오백원동전 크기만큼 떠오르는 정도로 간수를 뺀 천일염을 정제수와 혼합하여 간수물을 준비하고, 항아리에 상기 세척된 발효된 메주를 3/4 정도로 채워넣고 상기 간수물(이하, '염수'라 한다)을 채운다. 간수물을 채운 후, 숯, 고추, 대추, 다시마, 잣을 넣고 일정기간 숙성시킨다.The method of producing traditional soybean paste according to the present invention prepares beans used as raw materials for soybean paste, washes the beans to remove foreign substances, soaks them for a certain period of time, boils them in a cauldron, and steams them. The steamed beans are pulverized with a grinder, then shaped into a rectangular shape and dried sufficiently at room temperature. The dried meju is tied with straw and subjected to primary fermentation in an ondol room. The primary fermented meju is arranged on a floor covered with straw and covered with a blanket for secondary fermentation. The secondary fermented meju is naturally dried in the sun, and then the surface is washed with cold water. Prepare brine water by mixing sea salt minus the brine with purified water to the extent that an egg rises to the size of a 500 won coin, fill the jar with the washed fermented meju to about 3/4, and fill the brine water (hereinafter referred to as 'salt water'). Fill in . After filling the brine, charcoal, red pepper, jujube, kelp, and pine nuts are added and aged for a certain period of time.
숙성이 되는 기간 중에 천연재료만으로 구성된 육수원료를 준비하고, 상기 육수원료를 정제수와 함께 용기에 넣고 끓여 육수를 준비한다. During the maturation period, prepare broth raw materials consisting of only natural ingredients, place the broth raw materials in a container with purified water and boil them to prepare broth.
상기 숙성이 완료된 숙성메주를 꺼낸 다음, 그 숙성메주와 상기 준비된 육수와 숙성후 잔존하는 상기 염수를 일정비율로 혼합하여 잘 치대어 숙성메주혼합물을 준비한다.After taking out the aged meju where the ripening has been completed, the aged meju, the prepared broth, and the brine remaining after maturation are mixed in a certain ratio and kneaded well to prepare a aged meju mixture.
상기 준비된 숙성메주혼합물에 천일염을 첨가하여 염도 5.5%가 될 때까지 혼합하고, 그 혼합물을 항아리에 넣고 상면에 천일염을 깔고, 그 천일염의 상면에 고추씨를 덮어준 다음, 뚜껑을 덮고 일정기간 숙성시켜 완성되는 것이다. Add sea salt to the prepared aged meju mixture and mix until the salinity reaches 5.5%, put the mixture in a jar, spread sea salt on the top, cover the top of the sea salt with red pepper seeds, cover and let it age for a certain period of time. It will be completed.
이때 사용되는 콩은 메주콩을 사용한다.The beans used at this time are soybeans.
이를 첨부도면 도 1을 참조하여 보다 구체적으로 설명하면, To explain this in more detail with reference to Figure 1,
제1단계(S100): 준비된 콩을 12~14시간 수침하여 불림한 콩을 충분히 세척하고 세척된 불림콩을 가마솥에 넣고 2시간 내지 3시간동안 삶은 다음, 30~40분간 뜸을 들여 증자한다. Step 1 (S100): Soak the prepared beans for 12 to 14 hours, wash the soaked beans sufficiently, place the washed soaked beans in a cauldron, boil for 2 to 3 hours, and steam for 30 to 40 minutes.
제2단계(S110): 상기 증자된 콩과 증자에 사용된 물을 분쇄기에서 분쇄하여 분쇄물을 준비한다. 이때, 상기 분쇄물은 덩어리로 남아있는 콩이 없도록 충분히 고르게 분쇄하여야 한다.Second step (S110): Prepare the ground product by grinding the steamed beans and the water used for steaming in a grinder. At this time, the pulverized product must be pulverized sufficiently evenly so that no soybeans remain in lumps.
제3단계(S120): 상기 분쇄하여 준비된 분쇄물을 직사각형 모양의 메주를 성형하고, 성형된 메주를 환기가 잘되는 곳에 지푸라기를 깔로 메주를 얹어 5~6일간 상온 건조한다. 이때, 바람직하게 상기 성형된 메주는 가로×세로×높이=25㎝×15㎝×13㎝의 크기로 성형하는 것이 좋다. Third step (S120): The pulverized product is formed into rectangular-shaped meju, and the formed meju is placed on straw in a well-ventilated place and dried at room temperature for 5 to 6 days. At this time, the molded meju is preferably molded to a size of width × length × height = 25 cm × 15 cm × 13 cm.
제4단계(S130): 상기 건조된 메주를 지푸라기로 묶어 온도 30~40℃로 유지되는 온돌방에 걸어두고 40~50일간 1차발효시킨다. Fourth step (S130): The dried meju is tied with straw and hung in an ondol room maintained at a temperature of 30 to 40 ° C, and subjected to primary fermentation for 40 to 50 days.
상기 제3단계와 제4단계에 사용되는 상기 지푸라기는 온도 95~100℃의 끓는 물에 10분이상, 바람직하게는 10분~30분간 습열살균 또는 스팀살균한 후, 건조하여 준비된 것을 사용하는 것이 바람직하다. 상기 살균은 멸균실에서 이루어지는 것이 바람직하다. 이렇게 볏짚을 살균하는 이유는 볏짚에 존재하는(고초균) 메주발효균외에 잡균의 번식으로 이취의 발생을 억제하기 위함이다. The straw used in the third and fourth steps is prepared by moist heat sterilization or steam sterilization in boiling water at a temperature of 95 to 100 ° C for more than 10 minutes, preferably 10 to 30 minutes, and then drying. desirable. The sterilization is preferably performed in a sterilization room. The reason for sterilizing rice straw in this way is to suppress the occurrence of off-flavors due to the proliferation of miscellaneous bacteria in addition to the meju fermentation bacteria (Bacillus subtilis) present in the rice straw.
제5단계(S140): 상기 1차 발효된 메주를 온돌방 바닥에 정돈하여 깔고 솜이불을 덮어 10~15일간 2차 발효시킨다. 이때, 사용되는 상기 솜이불은 이물질 등을 제거한 후, 살균처리된 것을 사용하는 것이 바람직하다. Step 5 (S140): The primary fermented meju is arranged and laid out on the floor of an ondol room, covered with a cotton blanket, and subjected to secondary fermentation for 10 to 15 days. At this time, it is preferable to use the cotton blanket that has been sterilized after removing foreign substances.
제6단계(S150): 상기 2차 발효가 완료된 메주를 햇볕이 잘 드는 외부에서 2~3일간 자연건조시키고, 건조되 메주를 냉수로 표면을 세척한다. Step 6 (S150): The meju for which the secondary fermentation has been completed is naturally dried outside in the sun for 2 to 3 days, and the surface of the dried meju is washed with cold water.
제7단계(S160): 간수를 뺀 천일염과 정제수를 혼합하여 간수물로 사용할 염도 10~10.2%의 염수를 준비한다. 이때 준비된 상기 염수를 간수물로 사용되는 것으로, 이후 진행되는 메주숙성시 및 숙성된 메주를 치댈 때도 사용하는 것으로 충분히 준비하는 것이 바람직하다.Step 7 (S160): Prepare brine with a salinity of 10 to 10.2% to be used as brine by mixing sea salt minus the brine with purified water. At this time, it is desirable to sufficiently prepare the brine prepared to be used as a brine, and to be used during the subsequent ripening of meju and when kneading the aged meju.
제8단계(S170): 상기 제6단계의 메주를 항아리 내부에 3/4을 채우고, 상기 메주가 잠길정도로 상기 제7단계에서 준비된 염수를 채운다음, 숯, 고추, 대추, 다시마, 잣을 넣고 45~50일간 숙성시킨다. 이때, 바람직하게 상기 숯, 고추, 대추, 다시마, 잣은 1:1:1:1:0.5의 중량비로 투입되는 것이 좋다. Step 8 (S170): Fill the jar with 3/4 of the meju from step 6, fill it with the brine prepared in step 7 so that the meju is submerged, then add charcoal, pepper, jujube, kelp, and pine nuts. Ripen for 45 to 50 days. At this time, the charcoal, pepper, jujube, kelp, and pine nuts are preferably added at a weight ratio of 1:1:1:1:0.5.
이때 상기 숯은 멸균 공기정화 및 습기조절 기능을 하고, 고추는 벌레의 기생을 억제하는 역할을 기대할 수 있으며, 대추는 은은한 대추향의 단맛을 가미할 수 있는 역할을 기대할 수 있다.At this time, the charcoal can be expected to play a role in sterilizing air purification and moisture control, the red pepper can be expected to play a role in suppressing parasitism of insects, and the jujube can be expected to play a role in adding the sweetness of a subtle jujube flavor.
제9단계(S180): 천연재료로 구성된 육수원료를 준비하고, 상기 육수원료와 물을 일정 중량비로 용기에 넣고 2~3시간동안 끓인 다음, 여과지로 여과하여 여과물을 제거하여 수득되는 육수를 준비한다. Step 9 (S180): Prepare broth raw materials composed of natural ingredients, put the broth raw materials and water in a container at a certain weight ratio, boil for 2 to 3 hours, filter through filter paper to remove the filtrate, and obtain the broth. Get ready.
이때, 상기 육수원료는 마른 벤뎅이, 능이버섯, 숯불에 구운 대파, 양파껍데기 , 마늘껍데기, 고추씨, 밤껍데기, 다시마를 혼합한 혼합원료를 사용하며, 바람직하게 상기 육수원료는 마른 벤뎅이 15~16중량부, 자연산 능이버섯 3~4중량부, 숯불에 구운 대파 3~4중량부, 양파껍데기 1~1.5중량부 , 마늘껍데기 1~1.5중량부, 고추씨 1~1.5중량부, 밤껍데기 1~1.5중량부, 다시마 1~1.5중량부를 포함하도록 혼합하여 사용한다. 이때, 사용되는 상기 육수원료들은 께끗이 세척하여 이물질을 제거한 다음, 건조하여 준비된 원료를 사용한다. 특히, 양파껍데기, 마늘껍데기, 밤껍데기 등은 육수 원료로 사용하기 위해 충분히 세척하고 건조하여 사용하는 것이 바람직하다. At this time, the broth raw material is a mixed raw material of dried Bendeng, Neungi mushrooms, charcoal-grilled green onions, onion skins, garlic skins, red pepper seeds, chestnut shells, and kelp. Preferably, the broth raw material is dried Bendeng 15 ~ 16 parts by weight, 3-4 parts by weight of wild Neungi mushrooms, 3-4 parts by weight of charcoal-grilled green onions, 1-1.5 parts by weight of onion skins, 1-1.5 parts by weight of garlic skins, 1-1.5 parts by weight of red pepper seeds, 1-1 part by weight of chestnut shells Use by mixing 1.5 parts by weight and 1 to 1.5 parts by weight of kelp. At this time, the broth raw materials used are thoroughly washed to remove foreign substances, and then dried and used as prepared raw materials. In particular, it is desirable to sufficiently wash and dry onion skins, garlic skins, chestnut skins, etc. to use them as broth raw materials.
바람직하게 상기 육수는 상기 준비된 육수원료와 물을 1:1.5~3의 중량비로 용기에 넣고 2~3시간동안 끓인 다음, 여과지로 여과하여 여과물이 제거되어 수득되는 육수를 사용하는 것이다.Preferably, the broth is prepared by placing the prepared broth raw materials and water in a container at a weight ratio of 1:1.5 to 3, boiling for 2 to 3 hours, and then filtering with filter paper to remove the filtrate.
제10단계(S190): 상기 제8단계의 숙성메주를 건져내고, 상기 숙성메주와 상기 제8단계의 간수물과 상기 제9단계의 육수를 일정중량비로 혼합기에 투입한 다음, 잘 치대어 숙성메주혼합물을 준비하고, 상기 숙성메주혼합물에 천일염을 첨가하여 염도 5.5%가 될 때까지 균일하게 혼합한다. Step 10 (S190): Take out the aged meju of the 8th stage, put the aged meju, the brine of the 8th stage, and the broth of the 9th stage into a mixer at a certain weight ratio, and knead well to ripen the meju. Prepare a mixture, add sea salt to the aged meju mixture, and mix evenly until the salinity reaches 5.5%.
이때, 바람직하게 상기 숙성메주와 간수물과 육수는 6:2:2 내지 7:3:3의 중량비로 혼합기에 투입한 다음 혼합하는 것이다.At this time, preferably, the aged meju, brine, and broth are added to the mixer at a weight ratio of 6:2:2 to 7:3:3 and then mixed.
이때, 상기 숙성메주와 간수물, 육수의 혼합비는 된장의 일정한 질감(되직함 정도)을 얻기 위하여 혼합하는 것이다. 만일, 상기 숙성메주와 간수물, 육수의 혼합비를 만족하지 못할 경우 된장이 묽어지거나 과도하게 되직해지는 상황이 발생할 수 있다. At this time, the mixing ratio of the aged meju, brine, and broth is mixed to obtain a certain texture (degree of thickness) of soybean paste. If the mixing ratio of aged meju, brine, and broth is not satisfied, the soybean paste may become thin or excessively thick.
상기 천일염은 상기 숙성메주와 간수물과 육수를 혼합비에 따라 혼합한 다음, 염도 5.5% 수치가 나올 때까지 지속적으로 천일염을 투입하여 손으로 치댄다. 이때, 염도는 통상의 염도측정기를 사용하여 염도를 측정하면서 치대는 것이 바람직하다. The sea salt is mixed with the aged meju, brine, and broth according to the mixing ratio, and then the sea salt is continuously added and kneaded by hand until the salinity level is 5.5%. At this time, it is desirable to measure the salinity using a normal salinity meter.
제11단계(S200): 상기 제10단계에서 준비된 숙성메주혼합물을 항아리속에 채워넣고, 그 상면의 표면에 천일염을 깔고, 그 상면에 고추씨를 덮어준 다음, 항아리 뚜껑을 덮고 20~30개월간 숙성시킨다. 이때, 바람직하게 상기 천일염은 간수를 충분히 뺀 것을 사용하는 것이 좋으며, 상기 천일염은 그 도포두께가 10㎜이상, 바람직하게는 10~20㎜의 두께를 만족하도록 덮이도록 하는 것이며, 상기 고추씨는 그 도포두께가 5㎜이상, 바람직하게는 5~10㎜의 두께를 만족하도록 덮이도록 하는 것이다.Step 11 (S200): Fill the jar with the aged meju mixture prepared in step 10, spread sea salt on the top surface, cover the top with red pepper seeds, cover the jar with a lid, and let it age for 20 to 30 months. . At this time, it is preferable to use the sea salt with sufficient bitterness removed, and the sea salt is covered so as to satisfy an application thickness of 10 mm or more, preferably 10 to 20 mm, and the pepper seeds are applied. It is to be covered to satisfy a thickness of 5 mm or more, preferably 5 to 10 mm.
이때, 바람직하게 상기 제11단계의 숙성은 온도 5~15℃의 범위를 유지하도록 하여 숙성시키는 것이 좋다. 바람직하게는 상기 온도범위를 유지할 수 있는 장치가 구비되고, 햇볕이 잘 들고 공기 순환이 잘 되는 비닐하우스 또는 유리온실 등의 시설물에 항아리들을 배열하여 놓고 숙성시키는 것이 좋다. 상기 비닐하우스나 또는 유리온실은 온도 및 습도조절 설비가 구비되어 있는 비닐하우스 또는 유리온실인 것이 좋다.At this time, preferably, the aging in the 11th step is performed by maintaining the temperature in the range of 5 to 15 ° C. Preferably, it is better to arrange the jars in a facility such as a greenhouse or glass greenhouse that is equipped with a device that can maintain the above temperature range and has good sunlight and good air circulation for aging. The greenhouse or glass greenhouse is preferably a greenhouse or glass greenhouse equipped with temperature and humidity control facilities.
본 발명에 따르면, 첨부도면 도 2 및 3을 참조하여 설명하면, 메주의 숙성을 돕기 위하여 상기 제2단계의 분쇄물 총량에 대하여 순수한 고초균을 0.1~0.5%(w/w)를 접종하거나(도 2), 또는 볏짚을 준비하고, 상기 볏짚을 3~4㎝의 크기로 절단한 다음 그 절단된 볏짚을 온도 95~100℃의 끓는 물에 10분이상, 바람직하게 10~30분간 습열살균 또는 100℃이상의 온도를 유지하는 스팀을 10~30분간 가하여 스팀살균한 후, 건조하여 미분쇄된 분말을 준비하고, 상기 분말을 상기 분쇄물 100중량부에 대하여 5~10중량부를 고르게 혼합(도 3)하는 단계를 더 포함할 수 있다. 상기 순수한 고초균을 접종하거나, 혹은 살균처리된 볏짚을 미분쇄한 미분말을 혼합하는 것은 메주의 고른 발효숙성이 이루어지도록 보조기능을 하는 것이다. According to the present invention, referring to the accompanying drawings 2 and 3, in order to help the ripening of meju, 0.1 to 0.5% (w/w) of pure Bacillus subtilis is inoculated with respect to the total amount of pulverized material in the second step (Figure 2) Alternatively, prepare rice straw, cut the rice straw into pieces of 3 to 4 cm, and then sterilize the cut rice straw in boiling water at a temperature of 95 to 100°C for at least 10 minutes, preferably 10 to 30 minutes, with moist heat or 100°C. After steam sterilization by applying steam maintaining a temperature above ℃ for 10 to 30 minutes, dry and prepare finely ground powder, and evenly mix 5 to 10 parts by weight of the powder with respect to 100 parts by weight of the pulverized material (Figure 3) Additional steps may be included. Inoculating the pure Bacillus subtilis or mixing fine powder obtained by pulverizing sterilized rice straw serves an auxiliary function to ensure even fermentation and maturation of meju.
이상의 제조과정을 거쳐 상기 제11단계의 숙성이 완료된 된장은 사용시 상면에 덮은 고추씨와 천일염을 긁어낸 다음 보관용기에 담아 사용하는 것이다.When using the soybean paste, which has completed the 11th stage of maturation through the above manufacturing process, the red pepper seeds and sea salt covered on the top are scraped off and placed in a storage container.
이하. 본 발명을 바람직한 실시예를 들어 보다 구체적으로 설명하기로 한다. 단, 이하의 실시예들은 본 발명을 설명하기 위한 예시로서 당업계의 통상의 기술자라면 특허청구범위에 개시된 발명의 범위를 벗어나지 않는 범위 내에서 얼마든지 변형가능한 것이다. below. The present invention will be described in more detail through preferred embodiments. However, the following examples are examples for explaining the present invention, and those of ordinary skill in the art can make any modifications without departing from the scope of the invention disclosed in the patent claims.
[실시예][Example]
준비된 매주콩 10kg을 준비하고, 준비된 메주콩을 12~14시간 수침하여 불림한 콩을 충분히 세척하고 세척된 불림콩을 가마솥에 넣고 2시간 내지 3시간 동안 삶은 다음, 30~40분간 뜸을 들여 증자한다. 상기 증자된 콩과 증자에 사용된 물을 함께 분쇄기에 투입하고, 분쇄하여 분쇄물을 얻은 다음, 상기 분쇄물을 직사각형 모양의 메주를 성형한다. 그 성형된 메주를 환기가 잘되는 곳에 지푸라기를 깔고 그 지푸라기 위에 상기 메주를 얹어 5~6일간 상온 건조한다. Prepare 10 kg of soybeans, soak the prepared soybeans for 12 to 14 hours, wash the soaked soybeans thoroughly, place the washed soybeans in a cauldron and boil for 2 to 3 hours, then steam and steam for 30 to 40 minutes. . The steamed soybeans and the water used in the steaming are placed together in a grinder, pulverized to obtain a ground product, and then the ground product is formed into rectangular-shaped meju. The formed meju is spread on straw in a well-ventilated place, the meju is placed on the straw, and dried at room temperature for 5 to 6 days.
상기 건조된 메주를 지푸라기로 묶어 온도 30~40℃로 유지되는 온돌방에 걸어두고 40~50일간 1차발효시킨다. 상기 1차 발효가 완료된 메주를 온돌방 바닥에 정돈하여 깔고 솜이불을 덮어 10~15일간 2차 발효시킨다. The dried meju is tied with straw, hung in an ondol room maintained at a temperature of 30 to 40°C, and subjected to primary fermentation for 40 to 50 days. The meju that has completed the primary fermentation is arranged and laid out on the floor of an ondol room, covered with a cotton blanket, and subjected to secondary fermentation for 10 to 15 days.
상기 2차 발효가 완료된 메주를 햇볕이 잘 드는 외부에서 2~3일간 자연건조시키고, 건조되 메주를 냉수로 표면을 세척한다. The meju that has completed the secondary fermentation is naturally dried outside in a sunny location for 2 to 3 days, and the surface of the dried meju is washed with cold water.
간수를 뺀 천일염과 정제수를 혼합하여 간수물로 사용할 염도 10~10.2%를 만족하는 염수를 준비한 다음, 통상 된장제조에 사용되는 항아리를 준비하고, 상기 세척된 2차 발효가 완료된 메주를 준비된 항아리에 3/4을 채우고, 상기 메주가 잠길정도로 상기 준비된 염수를 채운다음, 숯, 고추, 대추, 다시마, 잣을 넣고 45~50일간 숙성시킨다. Prepare brine that satisfies a salinity of 10-10.2% to be used as brine by mixing sea salt minus the brine and purified water, then prepare a jar usually used for making soybean paste, and place the washed meju that has completed secondary fermentation into the prepared jar. Fill 3/4 with the prepared brine to submerge the meju, then add charcoal, red pepper, jujube, kelp, and pine nuts and leave to age for 45 to 50 days.
천연재료로 구성된 육수원료를 준비하고, 상기 육수원료와 물을 일정 중량비로 용기에 넣고 2~3시간동안 끓인 다음, 여과지로 여과하여 수득되는 고형물이 제거된 육수를 준비한 다음, 상기 항아리에서 숙성된 숙성메주를 건져내고, 상기 염도 10~10.2%의 염수를 간수물로 하여, 상기 숙성메주와 상기 간수물과 상기 준비된 육수를 6:2:2 내지 7:3:3의 중량비로 혼합기에 투입한 다음, 잘 치대어 숙성메주혼합물을 준비하고, 상기 숙성메주혼합물에 천일염을 첨가하여 염도측정기로 염도를 측정하면서 염도 5.5%가 될 때까지 혼합한다. 이렇게 준비된 숙성메주혼합물을 항아리속에 채워넣고, 그 상면의 표면에 천일염을 깔고, 그 상면에 고추씨를 덮어준 다음, 항아리 뚜껑을 덮고 20~30개월간 숙성시켜 된 된장을 제조하였다. Prepare broth raw materials composed of natural ingredients, put the broth raw materials and water in a container at a certain weight ratio, boil for 2 to 3 hours, filter with filter paper to prepare broth with solids removed, and then mature in the jar. The aged meju is taken out, the brine with a salinity of 10 to 10.2% is used as brine, and the aged meju, the brine and the prepared broth are added to the mixer at a weight ratio of 6:2:2 to 7:3:3. Prepare the aged meju mixture by kneading well, add sea salt to the aged meju mixture, measure the salinity with a salinity meter, and mix until the salinity reaches 5.5%. The aged meju mixture prepared in this way was filled into a jar, sea salt was spread on the upper surface, red pepper seeds were covered on the upper surface, the jar lid was placed, and the fermented soybean paste was aged for 20 to 30 months to prepare soybean paste.
이때, 사용되는 상기 육수는 육수원료로 마른 벤뎅이, 능이버섯, 숯불에 구운 대파, 양파껍데기, 마늘껍데기, 고추씨, 밤껍데기, 다시마를 준비하고, 상기 마른 벤뎅이 15~16중량부, 자연산 능이버섯 3~4중량부, 숯불에 구운 대파 3~4중량부, 양파껍데기 1~1.5중량부 , 마늘껍데기 1~1.5중량부, 고추씨 1~1.5중량부, 밤껍데기 1~1.5중량부, 다시마 1~1.5중량부를 포함하도록 혼합한 혼합물을 준비하여 사용한다. 이때, 준비된 상기 육수원료와 물을 1:1.5~3의 중량비로 물을 넣고 2~3시간 동안 끓인 다음, 여과지로 여과하여 고형물을 제거한 육수를 수득하여 사용하는 것이다. At this time, the broth used is prepared by preparing dried bendeungi, neungi mushrooms, charcoal-grilled green onions, onion skins, garlic skins, red pepper seeds, chestnut shells, and kelp as broth raw materials, and 15 to 16 parts by weight of the dried bendeungi and natural neungi. 3-4 parts by weight mushrooms, 3-4 parts by weight charcoal-grilled green onions, 1-1.5 parts by weight onion skins, 1-1.5 parts by weight garlic skins, 1-1.5 parts by weight red pepper seeds, 1-1.5 parts by weight chestnut shells, 1 kelp Prepare and use a mixture containing ~1.5 parts by weight. At this time, the prepared broth raw materials and water are added at a weight ratio of 1:1.5 to 3, boiled for 2 to 3 hours, and then filtered through filter paper to obtain and use the broth with solids removed.
[실시예 2][Example 2]
상기 실시예 1과 동일한 제조공정을 거치되, 준비된 메주콩을 증자하고, 증자된 메주콩을 분새하여 분쇄물을 얻은 다음, 상기 분쇄물에 순수한 고초균을 준비하고, 상기 분쇄물 총량에 대하여 준비된 순수한 고초균을 0.1~0.5%(w/w)를 접종하여 고르게 혼합하는 과정을 더 수행하였다. 이외를 제외하고는 상기 실시예 1과 동일한 조건, 동일한 과정을 수행하여 숙성된 된장을 제조하였다. The same manufacturing process as in Example 1 was carried out, but the prepared soybeans were steamed, the steamed soybeans were split to obtain a ground product, pure Bacillus subtilis was prepared in the ground product, and the pure Bacillus subtilis prepared was prepared for the total amount of the ground product. A further process of inoculating 0.1 to 0.5% (w/w) and mixing evenly was performed. Except for this, aged soybean paste was prepared under the same conditions and procedures as in Example 1 above.
[실시예 3][Example 3]
볏짚을 준비하고, 상기 볏짚을 3~4㎝의 크기로 절단한 다음 그 절단된 볏짚을 온도 95~100℃의 끓는 물에 10분~30분간 습열살균 또는 100℃이상의 온도를 유지하는 스팀을 10~30분간 가하여 스팀살균한 후, 건조하여 미분쇄된 볏짚분말을 준비하고, 상기 볏짚분말을 실시예 1에서 준비된 메주콩을 증자하고, 증자된 메주콩을 분새하여 분쇄물을 얻은 다음, 상기 분쇄물 100중량부에 대하여 5~10중량부를 고르게 혼합하는 과정을 더 수행한 것을 제외하고는 상기 실시예 1과 동일한 조건, 과정으로 숙성하여되는 된장을 제조하였다. Prepare rice straw, cut the rice straw into pieces of 3 to 4 cm, and then sterilize the cut rice straw in boiling water at a temperature of 95 to 100°C for 10 to 30 minutes with moist heat or steam maintaining a temperature of 100°C or higher for 10 minutes. After steam sterilization for ~30 minutes, dry and prepare finely ground rice straw powder, the rice straw powder was steamed with the soybeans prepared in Example 1, the steamed soybeans were divided to obtain a pulverized product, and the pulverized product was mixed with 100% of the soybeans. Soybean paste was prepared by aging under the same conditions and process as in Example 1, except that the process of evenly mixing 5 to 10 parts by weight was further performed.
상기 실시예 1 내지 3에서 준비된 본 발명에 따른 된장과 시판되는 C사의 된장을 준비하고 된장의 기호도에 대해서 관능 평가를 실시하였다. The soybean paste according to the present invention prepared in Examples 1 to 3 and the commercially available soybean paste from Company C were prepared, and a sensory evaluation was conducted on the preference of the soybean paste.
검사요원은 실험에 대한 관심도와 검사 요원으로서 적합성이 인정된 일반인 20명을 선정하여 실험목적을 설명하고 필요한 훈련을 실시한 다음, 5점 척도법에 따라 맛과 향에 대한 평가항목에 따른 관능검사를 실시하였다. The test agent selects 20 members of the public who are recognized for their interest in the experiment and their suitability as test agents, explains the purpose of the experiment, provides necessary training, and then conducts a sensory test according to the evaluation items for taste and aroma according to the 5-point scale method. did.
이때, 관능평가의 목적으로 준비된 실시예 들의 된장과 C사의 된장을 사용하여 동일한 된장의 사용량, 동일한 첨가물을 사용하여 된장국을 끓여 준비하여 실시하였다.At this time, for the purpose of sensory evaluation, the soybean paste of the examples prepared and the soybean paste of company C were used to prepare soybean paste soup by boiling it using the same amount of soybean paste and the same additives.
상기 관능평가의 결과는 20명이 평가한 점수의 평균값으로 하여 하기 표 1에 나타내었다. 이때, 평가는 맛과 향이 좋다고 느껴질수록 높은 점수를 주도록 하여 평가되었다. The results of the sensory evaluation are shown in Table 1 below as the average of the scores evaluated by 20 people. At this time, the evaluation was conducted so that the better the taste and aroma, the higher the score.
상기 표 1에서 확인할 수 있듯이, 본 발명에 따른 된장의 경우 전체적으로 종래 시판되는 C사의 된장에 비해 관능평가 결과가 우수하였다. As can be seen in Table 1, the overall sensory evaluation results of the soybean paste according to the present invention were superior to those of the conventionally commercially available soybean paste from Company C.
특히, 미세한 차이로 나타내어지나, 증자된 콩을 분쇄한 분쇄물에 순수한 고초균 또는 살균한 볏짚 분말을 혼합하여 제조된 된장에서 그 관능성이 더 높은 결과를 나타내는 것을 알 수 있었다. 이러한 결과는 메주의 발효시 고른 발효가 이루어져 일어난 결과로 예측할 수 있었다. In particular, although there was a slight difference, it was found that soybean paste prepared by mixing pure Bacillus subtilis or sterilized rice straw powder with the pulverized product of steamed soybeans showed higher sensory properties. These results could be predicted as the result of even fermentation during the fermentation of meju.
Claims (8)
준비된 콩을 12~14시간 수침하여 불림한 콩을 충분히 세척하고 세척된 불림콩을 가마솥에 넣고 2시간 내지 3시간 동안 삶은 다음, 30~40분간 뜸을 들여 증자하는 제1단계;
상기 증자된 콩과 증자에 사용된 물을 분쇄기에서 분쇄하여 분쇄물을 얻고, 상기 분쇄물 총량에 대하여 순수한 고초균을 0.1~0.5%(w/w)를 접종하거나 또는 볏짚을 준비하고, 상기 볏짚을 3~4㎝의 크기로 절단한 다음 그 절단된 볏짚을 온도 95~100℃의 끓는 물에 10분이상 습열살균 또는 100℃이상의 온도를 유지하는 스팀을 10~30분간 가하여 스팀살균한 후, 건조하여 미분쇄된 분말을 준비하고, 상기 분말을 상기 분쇄물 100중량부에 대하여 5~10중량부를 고르게 혼합하는 제2단계;
상기 분쇄물을 직사각형 모양의 메주를 성형하고, 성형된 메주를 환기가 잘되는 곳에 지푸라기를 깔로 메주를 얹어 5~6일간 상온 건조하는 제3단계;
상기 건조된 메주를 지푸라기로 묶어 온도 30~40℃로 유지되는 온돌방에 걸어두고 40~50일간 1차발효시키는 제4단계;
상기 1차 발효된 메주를 온돌방 바닥에 정돈하여 깔고 솜이불을 덮어 10~15일간 2차 발효시키는 제5단계;
상기 2차 발효가 완료된 메주를 햇볕이 잘 드는 외부에서 2~3일간 자연건조시키고, 건조되 메주를 냉수로 표면을 세척하는 제6단계;
간수를 뺀 천일염과 정제수를 혼합하여 간수물로 사용할 염도 10~10.2%의 염수를 준비하는 제7단계;
상기 제6단계의 메주를 항아리에 3/4을 채우고, 상기 메주가 잠길 정도로 제7단계의 염수를 채운다음, 숯, 고추, 대추, 다시마, 잣을 1:1:1:1:0.5의 중량비로 투입하여 넣고 45~50일간 숙성시키는 제8단계;
천연재료로 구성된 육수원료를 준비하고, 상기 육수원료와 물을 일정 중량비로 용기에 넣고 2~3시간동안 끓인 다음, 여과지로 여과하여 수득되는 육수를 준비하는 제9단계;
상기 제8단계의 숙성메주를 건져내고, 상기 숙성메주와 상기 제7단계의 간수물과 상기 제9단계의 육수를 일정중량비로 혼합기에 투입한 다음, 잘 치대어 숙성메주혼합물을 준비하고, 상기 숙성메주혼합물에 천일염을 첨가하여 염도 5.5%가 될 때까지 혼합하는 제10단계;
상기 제10단계에서 준비된 숙성메주혼합물을 항아리속에 채워넣고, 그 상면의 표면에 천일염을 깔고, 그 상면에 고추씨를 덮어준 다음, 항아리 뚜껑을 덮고 20~30개월간 숙성시키는 제11단계를 포함하는 것으로,
상기 제9단계의 육수에 사용되는 육수원료는 마른 벤뎅이 15~16중량부, 자연산 능이버섯 3~4중량부, 숯불에 구운 대파 3~4중량부, 양파껍데기 1~1.5중량부 , 마늘껍데기 1~1.5중량부, 고추씨 1~1.5중량부, 밤껍데기 1~1.5중량부, 다시마 1~1.5중량부를 포함하도록 혼합한 혼합원료를 사용하는 것이고,
상기 제10단계는 숙성메주와 상기 제7단계의 간수물과 상기 제9단계의 육수를 6:2:2 내지 7:3:3의 중량비로 혼합기에 투입하는 것을 특징으로 하는 전통된장의 제조방법.In the traditional soybean paste manufacturing method,
A first step of soaking the prepared beans for 12 to 14 hours, thoroughly washing the soaked beans, putting the washed soaked beans in a cauldron, boiling them for 2 to 3 hours, and steaming them for 30 to 40 minutes;
Grind the steamed beans and the water used for steaming in a grinder to obtain a ground product, inoculate 0.1 to 0.5% (w/w) of pure Bacillus subtilis based on the total amount of the ground product, or prepare rice straw, and prepare the rice straw. After cutting into pieces of 3 to 4 cm, the cut rice straw is sterilized by moist heat in boiling water at a temperature of 95 to 100 ℃ for more than 10 minutes or steam sterilized by applying steam maintained at a temperature of 100 ℃ or higher for 10 to 30 minutes, and then dried. A second step of preparing finely ground powder and evenly mixing 5 to 10 parts by weight of the powder with respect to 100 parts by weight of the pulverized material;
A third step of forming the pulverized material into rectangular-shaped meju, placing the formed meju on straw in a well-ventilated place, and drying it at room temperature for 5 to 6 days;
A fourth step of primary fermentation of the dried meju by tying it with straw and hanging it in an ondol room maintained at a temperature of 30-40°C for 40-50 days;
A fifth step of secondary fermentation of the primary fermented meju by arranging and laying it on the floor of an ondol room and covering it with a cotton blanket for 10 to 15 days;
A sixth step of naturally drying the meju for which the secondary fermentation has been completed for 2 to 3 days outside in a sunny location, and washing the surface of the dried meju with cold water;
The seventh step of preparing brine with a salinity of 10 to 10.2% to be used as brine by mixing sea salt minus the brine with purified water;
Fill the jar with 3/4 of the meju from the 6th step, fill the brine from the 7th step to the extent that the meju is submerged, and then add charcoal, pepper, jujube, kelp, and pine nuts at a weight ratio of 1:1:1:1:0.5. The 8th step of putting it in and maturing it for 45 to 50 days;
A ninth step of preparing broth raw materials composed of natural ingredients, putting the broth raw materials and water in a container at a certain weight ratio, boiling for 2 to 3 hours, and then filtering with filter paper to prepare broth;
The aged meju of the 8th stage is taken out, the aged meju, the brine of the 7th stage, and the broth of the 9th stage are put into a mixer at a constant weight ratio, and then kneaded well to prepare the aged meju mixture, and the aged meju is mixed. Step 10 of adding sea salt to the meju mixture and mixing until the salinity reaches 5.5%;
The 11th step includes filling the aged meju mixture prepared in the 10th step into a jar, spreading sea salt on the upper surface, covering the upper surface with red pepper seeds, then covering the jar with a lid and maturing for 20 to 30 months. ,
The broth raw materials used in the broth in the 9th step are 15 to 16 parts by weight of dried Bendeng, 3 to 4 parts by weight of wild Neungi mushrooms, 3 to 4 parts by weight of charcoal-grilled green onions, 1 to 1.5 parts by weight of onion skins, and garlic peels. It uses mixed raw materials mixed to include 1 to 1.5 parts by weight, 1 to 1.5 parts by weight of red pepper seeds, 1 to 1.5 parts by weight of chestnut shells, and 1 to 1.5 parts by weight of kelp,
The 10th step is a method of producing traditional soybean paste, characterized in that the aged meju, the brine of the 7th step, and the broth of the 9th step are added to the mixer at a weight ratio of 6:2:2 to 7:3:3. .
상기 제9단계의 상기 육수는 육수원료를 용기에 넣고, 상기 육수원료와 물을 1:1.5~3의 중량비로 물을 넣고 2~3시간동안 끓인 다음, 여과지로 여과하여 수득되는 육수를 사용하는 것을 특징으로 하는 전통된장의 제조방법.
According to claim 1,
The broth in the 9th step uses broth obtained by placing broth raw materials in a container, adding water to the broth raw materials and water at a weight ratio of 1:1.5 to 3, boiling for 2 to 3 hours, and then filtering with filter paper. A method of manufacturing traditional soybean paste, characterized in that:
상기 제3단계 내지 제5단계에 사용되는 지푸라기는 온도 95~100℃의 끓는 물에 10분이상 습열살균 또는 100℃이상으 온도를 유지하는 스팀을 10~30분간 가하여 스팀살균한 후, 건조하여 준비된 것을 사용하는 것을 특징으로 하는 전통된장의 제조방법.
According to claim 1,
The straw used in the third to fifth steps is steam sterilized by moist heat sterilization in boiling water at a temperature of 95 to 100 ℃ for more than 10 minutes or by applying steam maintaining a temperature of 100 ℃ or higher for 10 to 30 minutes, and then dried. A method of manufacturing traditional soybean paste, characterized by using prepared soybean paste.
Soybean paste, characterized in that it is produced by the production method according to any one of claims 1, 4, or 6.
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