KR20110054671A - Manufacturing method of low salinity toenjang - Google Patents
Manufacturing method of low salinity toenjang Download PDFInfo
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- KR20110054671A KR20110054671A KR1020090111414A KR20090111414A KR20110054671A KR 20110054671 A KR20110054671 A KR 20110054671A KR 1020090111414 A KR1020090111414 A KR 1020090111414A KR 20090111414 A KR20090111414 A KR 20090111414A KR 20110054671 A KR20110054671 A KR 20110054671A
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- doenjang
- soybean paste
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- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 27
- 244000068988 Glycine max Species 0.000 claims abstract description 26
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 230000032683 aging Effects 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 10
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 9
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 9
- 235000021329 brown rice Nutrition 0.000 claims abstract description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract 2
- 244000294411 Mirabilis expansa Species 0.000 claims description 43
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 43
- 235000013536 miso Nutrition 0.000 claims description 43
- 235000013312 flour Nutrition 0.000 claims description 23
- 241000209140 Triticum Species 0.000 claims description 14
- 235000021307 Triticum Nutrition 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 13
- 238000002156 mixing Methods 0.000 abstract description 8
- 235000013339 cereals Nutrition 0.000 abstract 4
- 239000000203 mixture Substances 0.000 abstract 2
- 230000007850 degeneration Effects 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 16
- 241000209094 Oryza Species 0.000 description 13
- 239000012267 brine Substances 0.000 description 9
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 9
- 238000000855 fermentation Methods 0.000 description 8
- 230000004151 fermentation Effects 0.000 description 8
- 235000013555 soy sauce Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 5
- 235000013547 stew Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 239000010902 straw Substances 0.000 description 4
- 230000036541 health Effects 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 235000021148 salty food Nutrition 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
- A23L11/50—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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
본 발명은 저염 된장 제조방법에 관한 것으로, 더욱 상세하게는 숙성된 재래식 된장에 미숫가루를 혼합하여 저온 숙성시킴으로써 염도가 낮은 된장을 제조하는 방법에 관한 것이다.The present invention relates to a low-salt soybean paste manufacturing method, and more particularly to a method of producing a low-salt miso by mixing low-temperature aging by mixing the rice flour in the mature conventional doenjang.
된장은 예로부터 전해지는 한국 고유의 조미식품(調味食品)으로, 음식의 간을 맞추고 맛을 내는 발효식품이다. 된장은 간장, 고추장 등과 함께 우리 고유의 발효식품 중의 하나로서, 특히 된장은 콩을 주재료로 하므로 단백질 등 영양분이 풍부하며, 발효식품으로서 항암효과 등의 여러 가지 효능이 있는 것으로 알려져 있다.Doenjang is a traditional Korean seasoned food (調味 食品) that has been handed down since ancient times. Doenjang is one of our unique fermented foods, along with soy sauce and red pepper paste. Especially, soybean paste is known to have abundant nutrients such as protein and so on as fermented food.
통상적으로 된장은 메주로 장을 담가서 장물을 떠내고 남은 건더기로 만들거나, 또는 메주에 소금물을 알맞게 부어 익혀서 장물을 더 내지 않고 그냥 만들기도 한다.In general, doenjang is made by dipping soybean paste with meju and then making the remaining ingredients, or by pouring the brine into meju and cooking it.
전형적인 된장 제조방법을 살펴보면 콩을 수침시켜 불린 후에 푹 삶고 삶은 콩을 반죽하여 메주를 만들어 짚 등을 이용하여 일정 시간 동안 발효시킨 후, 메주를 소금물에 재워놓고 부어서 우려내어 숙성시킴으로써 제조된다. In the typical method of making doenjang, it is prepared by soaking soybeans, soaking the boiled and boiled soybeans, making meju, fermenting it with a straw, etc.
그러나, 이러한 전통적인 된장 제조방법은 수요자 기호의 다양성 및 고급성에 따른 욕구를 만족시키기에는 부족한 실정이었으며, 다음과 같은 단점이 있다.However, such a traditional miso manufacturing method is insufficient to satisfy the needs of the variety and luxury of the consumer's preference, has the following disadvantages.
먼저 재래식 된장은 장기간 항아리 안에서 숙성을 해야 하기 때문에 된장이 상하지 않도록 하기 위해서는 염도를 높게 할 수밖에 없어서 현대인의 입맛에는 너무 짜다는 단점이 있다. 짠 음식은 건강에 해롭다는 것은 널리 알려져 있고, 음식의 염도를 낮추어야 한다는 사회적 분위기 때문에 소비자들에게 구매에 대한 심리적 부담을 주고 있다.First of all, conventional doenjang has to be aged in a jar for a long time, so in order to prevent the doenjang do not have to increase the salinity has a disadvantage that is too salty for the taste of modern people. It is well known that salty foods are harmful to health, and the psychological burden of lowering the salinity of foods puts a psychological burden on consumers.
또한 재래식 된장은 된장의 염도가 높기 때문에 적은 양만을 사용하여야 하고 이로 인하여 된장으로 찌개나 국을 끓였을 때 너무 맑다는 단점이 있다. 과거에는 살 뜸물을 받아 된장국이나 찌개를 끓였는데 현대의 주부들에게는 현실적으로 번잡하고 불가능한 일이다.In addition, conventional doenjang has a high salinity of miso, so only a small amount should be used, which is a disadvantage because it is too clear when boiled stew or soup with miso. In the past, steamed miso soup or stew was boiled, which is a complicated and impossible task for modern housewives.
본 발명은 상술한 바와 같은 재래식 된장의 문제점을 해결하기 위하여 발명된 것으로서, 재래식 된장을 숙성시킨 후 여기에 미숫가루를 혼합하여 다시 재숙성시킴으로써 숙성과정에서 된장이 상하는 문제점을 해결함과 동시에 염도가 낮은 된장을 제조하여 현대인의 입맛에 맞는 된장을 제공하는 목적으로 한다.The present invention was invented to solve the problems of conventional doenjang as described above, by aging the traditional doenjang and then mixed with wheat flour to re-maturate again to solve the problem that the miso is damaged during the ripening process and at the same time salinity It aims to provide miso that is suitable for the taste of modern people by manufacturing low miso.
또한, 본 발명은 된장에 미숫가루를 혼합함으로써 찌개나 국을 끓이더라도 걸쭉하고 구수한 맛이 나도록 한 된장을 제공하는 것을 목적으로 한다.In addition, it is an object of the present invention to provide a miso so that the thick and delicious taste even if the stew or soup to boil by mixing the rice flour in miso.
또한, 본 발명은 수요자들의 기호를 충족시키고 맛과 영양이 풍부하며 국민건강을 증진시킬 수 있는 건강 보조 기능을 함께 갖춘 유익한 된장을 제공하는 것을 목적으로 한다.In addition, it is an object of the present invention to provide a beneficial doenjang with health support function that satisfies the tastes of consumers, rich in taste and nutrition, and can promote national health.
이와 같은 본 발명의 목적을 달성하기 위하여, 본 발명에 따른 저염 된장 제조방법은 재래식 된장을 제조하여 1차 숙성시키는 단계; 상기 숙성된 재래식 된장 70~90 중량%와 미숫가루 10~30 중량%를 혼합하여 2차 숙성시키는 단계;를 포함하여 이루어지는 것을 특징으로 한다.In order to achieve the object of the present invention as described above, the low-salt miso production method according to the present invention comprises the steps of preparing a conventional miso to first ripen; Characterized in that it comprises a; aging step 2 by mixing 70 ~ 90% by weight of the mature soybean paste and 10 ~ 30% by weight of wheat flour.
또한, 상기 미숫가루는 보리 20~40 중량%와, 콩 10~35 중량% 및 찹쌀 10~30 중량%, 현미 10~30 중량%를 볶아서 가루로 만든 것임을 특징으로 한다.In addition, the wheat flour is characterized in that 20 to 40% by weight of barley, 10 to 35% by weight of beans and 10 to 30% by weight of glutinous rice, brown rice 10 to 30% by weight made of powder.
또한, 상기 2차 숙성시키는 단계는 5℃에서 3개월 동안 숙성시키는 것을 특징으로 한다.In addition, the secondary aging step is characterized in that aged for 3 months at 5 ℃.
본 발명의 저염 된장의 제조방법에 따르면, 재래식 된장을 숙성시킨 후 여기에 미숫가루를 혼합하여 다시 재숙성시킴으로써 숙성과정에서 된장이 상하는 문제점을 해결함과 동시에 염도가 낮은 된장을 제조하여 현대인의 입맛에 맞는 된장을 제공할 수 있다는 효과가 있다.According to the manufacturing method of low-salt miso of the present invention, by aging the traditional doenjang and then mixed with wheat flour to re-aging to solve the problem that the miso is damaged during the ripening process and at the same time to produce a low-salt doenjang to taste modern people There is an effect that can provide miso to fit.
또한, 본 발명은 된장에 미숫가루를 혼합함으로써 찌개나 국을 끓이더라도 걸쭉하고 구수한 맛이 나도록 한 된장을 제공할 수 있어 수요자들의 기호를 충족시키고 맛과 영양이 풍부하며 국민건강을 증진시킬 수 있는 건강 보조 기능을 함께 갖춘 유익한 된장을 제공할 수 있다는 효과가 있다.In addition, the present invention can provide a miso to make a thick and delicious taste even when boiling stew or soup by mixing the rice flour in the miso so as to meet the tastes of consumers, rich in taste and nutrition, and improve the public health It is effective to provide beneficial miso with health supplements.
이하, 본 발명에 따른 저염 된장 제조방법을 상세히 설명한다.Hereinafter, a low salt miso preparation method according to the present invention will be described in detail.
본 발명에 따른 저염 된장의 제조방법은 콩을 증자하여 발효시킨 메주를 식염을 녹인 소금물에 담가 발효숙성시키는 제1단계와, 상기 제1단계를 거쳐 만들어진 된장에 미숫가루를 혼합하여 2차 발효숙성시키는 제2단계를 포함한다.In the method for producing low-salt miso according to the present invention, the fermented meju is fermented by soaking the soybeans in steamed soybean salt, and fermented and matured. It includes a second step.
제1단계First stage
물에 식염을 첨가하여 적정한 염도를 가진 소금물에 메주를 침지하여 소정 시간 동안 발효 숙성시킨 후 소금물과 메주를 분리하여 소정의 시간 동안 발효 숙성시켜 제조되는 재래식 된장의 1차 숙성과정이다. It is a primary fermentation process of conventional doenjang prepared by adding saline to water to immerse meju in fermented salt water with an appropriate salinity, fermenting and aging for a predetermined time, and then separating brine and meju and fermenting and fermenting for a predetermined time.
상기 메주는 종래의 메주 제조공정인 콩을 수침시켜 불린 후에 증자하고, 증자된 콩을 분쇄하여 반죽하고 성형한 후 소정 시간 동안 건조한 후 발효시켜 제조 한다. The meju is prepared by soaking the soybean, which is a conventional meju manufacturing process, soaked and soaked.
이를 좀더 상세히 설명하면, 메주를 제조하는 공정은 증자된 콩을 반죽한 후 소정의 틀에 반죽된 콩을 담아 성형하고 공기가 잘 통하는 곳에서 2~3일 동안 건조한 후, 약 38℃에서 볏짚을 깔고 메주를 켜켜이 쌓은 후 메주 사이사이에 볏짚을 추가로 놓은 후 30~40일 동안 발효시키는 것이 적당하다. To explain this in more detail, the process of manufacturing meju is kneaded with soybeans and then molded into a predetermined mold containing beans and dried for 2 to 3 days in a well-ventilated place, and then the rice straw at about 38 ℃ Lay meju on top of each other and place rice straw between meju and ferment for 30 ~ 40 days.
상기와 같이 발효한 메주를 종래의 재래식 된장의 제조방법과 동일한 방법으로 적정 염도의 소금물에 깨끗이 세척한 메주를 침지하여 소정 기간 동안 숙성 후, 숙성된 소금물(간장)로부터 메주를 분리하여 메주를 치댄 후 적절한 용기에 담아 소정 기간 동안 숙성 및 발효하여 재래식 된장을 제조할 수 있다.The fermented meju is fermented as above in the same way as the conventional method of preparing soybean paste, soaked in the brine with the proper salinity and then immersed in the brine for a predetermined period of time, and then separated from the aged brine (soy) soaked meju After the fermentation and fermentation for a predetermined period in a suitable container can be prepared conventional miso.
이를 좀더 상세히 살펴보면, 소정 기간 동안 발효한 메주를 깨끗이 세척하여 이를 햇볕에 건조한 후, 적정 염도인 17~20%의 염도를 갖는 소금물에 불에 달군 숯이나 붉은 마른 고추 등과 함께 침지하여 20~30일 동안 숙성시키면 소금물은 간장이 되며, 메주는 소금물에 불게 된다.Looking at this in more detail, after washing the meju fermented for a predetermined period of time to dry it in the sun, and then immersed in salt water having a salinity of 17 ~ 20% of the appropriate salinity with charcoal or red dried pepper, such as fired 20 ~ 30 days After the fermentation, the brine becomes soy sauce and the meju is poured into the brine.
상기 숙성된 간장으로부터 메주를 줄은 메주를 분리하여 소금을 골고루 뿌리고 소정의 간장을 쳐서 질척하게 개어 항아리 등의 용기에 담은 후 약 1년 동안 적절한 햇볕을 쏘여주면서 숙성 및 발효시킴으로써 재래식 된장을 제조한다.The traditional soybean paste is prepared by separating the meju from the aged soy sauce, sprinkle the salt evenly, sprinkle with a predetermined soy sauce, squeeze it out, put it in a container, etc. .
상기 재래식 된장을 1차 숙성함으로써 재래식 된장의 유효 효소의 발효를 도우며, 적정 염도를 갖는 식염수에 소정의 기간 동안 숙성함으로써 제조되는 된장의 부패를 방지함으로써 양질의 된장을 제조하도록 한다.The fermentation of the effective enzyme of the conventional doenjang by primary aging of the conventional doenjang, and to prevent the decay of the doenjang prepared by aging in saline having a suitable salinity for a predetermined period of time to produce a high quality doenjang.
제2단계2nd step
제1단계에서 숙성된 재래식 된장에 미숫가루를 혼합하여 17~20%의 염도를 갖는 재래식 된장의 염도를 줄이고 2차 숙성하는 과정이다.It is a process of reducing the salinity of the conventional doenjang having a salinity of 17-20% by mixing the wheat flour with the conventional doenjang aged in the first step and aging the second.
제1단계에서 재래식 된장에 미숫가루를 같이 첨가하여 숙성할 수 있지만, 적정 염도인 15~20%의 염도를 유지하고 있지 않을 경우, 염도의 수치가 적지만 숙성이 제대로 이루어지지 않고 부패할 수 있어 재래식 된장의 고유의 맛과 영양을 손실할 수 있다.In the first stage, it can be matured by adding wheat flour to conventional doenjang, but if the salinity is not maintained at the proper salinity of 15 ~ 20%, the salinity is small, but the fermentation can be done without proper ripening. You can lose the taste and nutrition of traditional miso.
따라서 제1단계에서 재래식 된장을 충분히 숙성하여 재래식 된장의 고유의 맛과 영양이 유지되도록 한 후, 미숫가루를 혼합함으로써 재래식 된장의 염도를 줄이는 동시에 미숫가루에 혼합되어 있는 보리와 콩 등이 구수한 맛과 향을 돋구어 줄 수 있다.Therefore, in the first stage, the traditional miso is sufficiently matured to maintain the unique taste and nutrition of the traditional miso, and then, by mixing the wheat flour, the salinity of the traditional miso is reduced, and the taste of barley and soybean mixed in the wheat flour is saved. It can give a scent and aroma.
미숫가루는 보리 20~40 중량%와, 콩 10~35 중량% 및 찹쌀 10~30 중량%, 현미 10~30 중량%를 볶아서 가루로 만든 것이다.Rice flour is made from 20 to 40% by weight of barley, 10 to 35% by weight of beans, 10 to 30% by weight of glutinous rice, and 10 to 30% by weight of brown rice.
상기 미숫가루에 혼합되는 보리와 콩, 찹쌀 및 현미는 깨끗이 세척하고 물기를 충분히 빼내어 물기로 인하여 볶음기에서 눌어 타는 것을 예방하여 볶음기에서 볶아 미세한 크기로 가루로 분쇄하여 준비한다.Barley and beans, glutinous rice and brown rice mixed in the flour is washed clean and drained enough to prevent pressing by the stir in the stir fry due to the bite to fry in the stir fry to prepare the fine powder.
상기의 미숫가루에 혼합되는 보리와 콩과 찹쌀 및 현미의 양을 한정하는 것은 이 범위 내의 양이 제조되는 저염 된장의 염도를 낮추며 고유의 맛을 유지하며 콩과 현미 등의 구수한 맛을 더하면서도 된장의 고유한 효능을 발휘할 수 있기에 충분하기 때문이다. Limiting the amount of barley, soybeans, glutinous rice and brown rice mixed in the above-mentioned wheat flour lowers the salinity of low-salt miso produced in this range, maintains its unique taste, and adds the delicious taste of soybeans and brown rice. This is because it is sufficient to exert its inherent efficacy.
상기 재래식 된장에 미숫가루를 첨가하여 고루 혼합한 후 2차 발효 숙성시킨 다. 2차 발효숙성은 약 5℃에서 약 3개월간 숙성시키는 것이 바람직하다. The conventional miso is added to the soybean flour and mixed evenly, and then fermented secondary fermentation. Secondary fermentation is preferably aged at about 5 ° C. for about three months.
본 발명은 저염 된장을 제조하기 위한 것으로, 미숫가루에는 된장의 주재료인 콩과, 보리 및 찹쌀과 현미가 혼합됨으로써 재래식 된장의 염도를 낮춰 찌개 또는 국 등에 다량 사용하여도 짠맛을 줄이며 미숫가루의 구수하며 담백한 맛의 요리를 조리할 수 있는 저염 된장을 제조할 수 있다.The present invention is to produce low-salt miso, so that the flour is mixed with soybeans, barley and glutinous rice and brown rice as the main ingredients of miso to reduce the saltiness of conventional miso to reduce the salty taste even if used in large quantities in stew or soup, etc. And you can make low-salt miso which can cook a light dish.
또한, 재래식 된장의 짠 냄새와 특유의 냄새를 미숫가루의 구수한 향이 이를 제거함으로써 된장의 향을 더욱 구수하게 할 수 있다.In addition, the salty and peculiar smell of conventional miso can be made to further save the flavor of miso by removing the mild flavor of wheat flour.
실시예Example
메주콩을 물에 12시간 동안 수침시켜 불린 후에 이를 삶아 증자하였다. The soybeans were soaked in water for 12 hours and then boiled and cooked.
증자된 콩을 잘게 분쇄하고 반죽한 후 사각의 틀에 넣어 성형한 후 공기가 통하는 서늘한 곳에 3일간 건조하여 이를 38℃에서 볏짚을 깔고 그 위에 메주를 켜켜이 쌓은 후 30일간 발효 건조시켜 메주를 제조하였다.Powdered beans were finely pulverized and kneaded, then put into a square mold, and then dried for 3 days in a cool air-cooled place, spreading rice straw at 38 ° C, stacked on top of meju, and fermented and dried for 30 days to prepare meju. .
물에 소금을 첨가하여 17% 염도의 소금물에 상기와 같이 제조된 메주를 담고 약18℃에서 30일간 숙성시켰다.The salt was added to water, and the meju prepared as described above in brine at 17% salinity was aged at about 18 ° C. for 30 days.
상기 숙성된 소금물(간장)로부터 메주를 꺼내 분리한 후 소금과 간장을 골고루 뿌려 질척하게 개어 항아리에 눌러 담고 웃소금을 뿌린 후 1년 동안 햇볕을 쬐어주면서 재래식 된장을 1차 숙성하여 발효시켰다.Take out the meju from the aged brine (soy sauce) to separate and then sprinkle evenly with salt and soy sauce, press it into a jar, sprinkle with fine salt and sprinkled with salt for 1 year while fermenting the traditional miso.
보리 30 중량%와, 콩 30 중량%및 찹쌀 20 중량%, 현미 20 중량%을 깨끗이 세척하여 물기를 충분히 빼낸 후 볶음기에서 눌거나 타지 않도록 하여 황갈색이 나도록 볶은 후 고운 가루로 분쇄하여 미숫가루를 준비한다.30% by weight of barley, 30% by weight of beans, 20% by weight of glutinous rice, and 20% by weight of brown rice are thoroughly washed and drained thoroughly before being pressed or burned in a stir-fryer. Prepare.
상기 1차 숙성된 재래식 된장 70 중량%에 미숫가루 20 중량%을 첨가하여 고루 혼합한 후 항아리에 눌러 담은 후 5℃에서 90일간 2차로 숙성시켰다.To 70% by weight of the first aged conventional soybean paste added 20% by weight of wheat flour, evenly mixed and then pressed into a jar and then aged for 2 days at 5 ℃.
이와 같은 공정으로 재래식 된장의 염도를 낮춘 저염 된장을 제조하였다. 완성된 저염 된장은 재래식 된장의 1차 숙성 과정을 거침으로써 제조되는 된장의 부패를 예방하여 된장의 고유의 영양과 맛을 유지시킬 수 있으며, 미숫가루를 첨가함으로써 재래식 된장의 염도를 낮춰 찌개 또는 국 등에 다량 사용하여도 짠맛을 줄이며 미숫가루의 구수하며 담백한 맛의 요리를 조리할 수 있는 저염 된장을 제조할 수 있다.In this manner, low salt doenjang was prepared to reduce the salinity of conventional doenjang. The finished low-salt doenjang can prevent the decay of doenjang prepared by going through the first aging process of the traditional doenjang to maintain the inherent nutrition and taste of the doenjang, and by adding the flour, lower the salinity of the traditional doenjang It can be used to make low-salt miso that can be used to reduce salty taste and to cook low-fat flour and light taste of dishes.
또한, 재래식 된장의 짠 냄새와 특유의 냄새를 미숫가루의 구수한 향이 이를 제거함으로써 된장의 향을 더욱 구수하게 할 수 있다.In addition, the salty and peculiar smell of conventional miso can be made to further save the flavor of miso by removing the mild flavor of wheat flour.
상술한 바와 같이, 본 발명은 재래식 된장에 미숫가루를 첨가하여 재래식 된장의 염도를 낮춘 저염 된장의 제조방법에 관한 것으로, 당업자로서는 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 변형 및 변경이 가능할 것이다.As described above, the present invention relates to a method for preparing low-salt miso which has been added to the traditional miso to reduce the salinity of conventional miso, by adding a fine powder to the traditional miso, and those skilled in the art to various modifications and changes within the scope without departing from the technical spirit of the present invention It will be possible.
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