KR20120134753A - Manufacturing method of jujube soybean paste - Google Patents
Manufacturing method of jujube soybean paste Download PDFInfo
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- KR20120134753A KR20120134753A KR1020110053893A KR20110053893A KR20120134753A KR 20120134753 A KR20120134753 A KR 20120134753A KR 1020110053893 A KR1020110053893 A KR 1020110053893A KR 20110053893 A KR20110053893 A KR 20110053893A KR 20120134753 A KR20120134753 A KR 20120134753A
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- jujube
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- black bean
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- 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
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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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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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
- A23L23/00—Soups; Sauces; Preparation or treatment 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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
- A23V2250/00—Food ingredients
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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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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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
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- Life Sciences & Earth Sciences (AREA)
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- Chemical & Material Sciences (AREA)
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- Botany (AREA)
- Agronomy & Crop Science (AREA)
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- Biotechnology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 돼지감자, 둥글레, 뽕잎가루, 해바라기씨가루가 함유된 대추 된장의 제조방법에 관한 것이다.The present invention relates to a method for producing jujube miso containing pork potatoes, rounds, mulberry leaf powder, and sunflower seed powder.
일반적으로 우리의 식단에 필수적인 장류는 고추장, 간장, 된장 등이 있으며, 그 중 간장과 된장은 일본에도 있지만, 고추장은 한국에만 있는 전통식품이다. 우리의 음식문화는 경제발전에 따라 급격히 서구화되고 있으나 서구화된 음식은 우리의 체질에 맞지 않기 때문에 여러 건강상의 이상을 일으키고 있다. 그에 따라, 전통음식에 대한 관심이 높아져서, 김치, 된장, 고추장 등에 대한 연구가 많이 이루어지고 있다.In general, essential ingredients in our diet include red pepper paste, soy sauce and soybean paste. Among them, soy sauce and soybean paste are found in Japan, but red pepper paste is a traditional food only in Korea. Our food culture is rapidly westernizing with economic development, but Western foods are causing various health problems because they do not fit our constitution. Accordingly, interest in traditional foods has increased, and many studies on kimchi, miso, and red pepper paste have been made.
특히 된장에는 콜레스테롤의 염려가 없는 양질의 식물성 단백질이 다량 함유되어 있기 때문에 동맥경화, 심장질환이 염려되는 사람도 먹을 수 있으며, 혈액의 흐름을 원활하게 해주는 역할도 한다. 또한 된장에는 쌀을 주식으로 하는 사람에 모자라기 쉬운 필수아미노산인 리신이 많이 들어있어 식생활의 균형을 잡아준다. 그리고 된장에 들어있는 지방성분은 대부분 불포화지방산 형태로 콜레스테롤 함유량이 낮으며, 오히려 리놀렌산 등은 나쁜 콜레스테롤이 체내에 축적되는 것을 막고 혈액의 흐름을 원활하게 해주는 역할을 한다. In particular, doenjang contains high amounts of high-quality vegetable protein without the concern of cholesterol, so people who are concerned about arteriosclerosis and heart disease can eat, and it also plays a role in smoothing blood flow. In addition, doenjang contains a lot of lysine, an essential amino acid that is easy for people who use rice as a staple to balance their diet. And most of the fat component of miso is in the form of unsaturated fatty acids, low cholesterol content, rather linolenic acid, such as to prevent bad cholesterol from accumulating in the body and serves to smooth the flow of blood.
최근에는 이러한 된장에 항암효과가 있는 것으로 밝혀졌다. 또한, 된장에 함유되어 있는 히스타민-류신 아미노산은 단백질의 생리활성이 뛰어나 두통을 경감시키고, 혈압을 저하시키면서 고혈압에 효험이 있으며, 콜레스테롤을 제거해줌으로써 혈관을 탄력 있게 해준다. 그리고 된장은 간 기능 회복과 간 해독에도 효과가 있으며 간독성 지표인 아미노기 전이효소의 활성을 떨어뜨려 간기능을 강화시킨다는 실험결과가 발표되기도 하였다. 이 뿐만 아니라 된장에는 노화 및 노인성 치매를 예방하며 당뇨를 개선하는 효과도 있다.Recently, it has been shown to have an anticancer effect on these miso. In addition, the histamine-leucine amino acid contained in the doenjang is excellent in physiological activity of the protein to relieve headaches, reduce blood pressure and high blood pressure, and remove cholesterol to make blood vessels elastic. Doenjang is also effective in restoring liver function and liver detoxification, and has been reported to enhance the liver function by reducing the activity of aminotransferase, a marker of hepatotoxicity. In addition, doenjang has the effect of preventing aging and senile dementia and improving diabetes.
콩을 분쇄, 증숙하여 일정크기의 메주로 만들고 이를 통풍이 잘되는 곳에 방치시켜 발효시킨 다음 숙성하여 만들게 되고 양념장인 막장의 경우에는 된장에 고추 등을 혼합하여 제조하게 되는 것으로 이러한 재래식 된장이나 막장 등은 물에 풀어 된장국이나 찌개 등으로 만들거나 또는 오이, 고추 등을 찍어 먹는 없어서는 안 될 기초식품중의 하나임은 주지의 사실이다.Soybeans are crushed and steamed to a certain size of meju, left in a well-ventilated place, fermented, and then fermented. In the case of makjang, which is a seasoning sauce, red pepper is mixed with soybean paste. It is a well-known fact that it is one of the indispensable basic foods made with miso soup, stew, or dipping cucumbers and peppers.
통상적으로 된장은 오랜 기간 동안 그 배합비와 제조공정이 최적화되어 그 제조방법이 한정되어 온 우리의 전통식품으로, 다른 식품 유형과 달리 기능성을 부여하기 위하여 된장에 다른 재료를 첨가할 경우 된장으로서 지녀야 할 "된장의 오덕"을 갖추어야 한다고 하여 왔다.
Traditionally, doenjang is our traditional food, which has been optimized for its blending ratio and manufacturing process for a long time.However, unlike other food types, doenjang is a must-have when adding other ingredients to it. It has been said that "the virtue of miso" should be equipped.
단심-다른 맛과 섞여도 고유한 향미와 자기 맛을 잃지 않는다.Sweetheart-mixed with other flavors, it does not lose its unique flavor and taste.
항심-오래도록 변하거나 상함이 없다.There is no change in heartache or longevity.
불심-비리고 기름진 냄새를 없애면서 생선이나 고기보다 못하지 않다.No less than fish or meat, eliminating anxiety-empty and fatty smells.
선심-매운맛이나 독한 맛을 중화시켜 부드럽게 한다.Lined-Neutralizes and softens spicy and bitter tastes.
화심-어떤 음식과도 잘 어울리고 자연과 동화된다.Hwasim-behaves well with any food and assimilate with nature.
그러나 최근에 기능성물질이 첨가된 된장이 다양하게 개발되고 있다.Recently, however, various kinds of miso added with functional substances have been developed.
국내등록특허공보 등록번호 제1010198920000호에는 된장, 한우고기, 바지락, 멸치, 새우, 황금, 강황, 구기자, 노근, 감초, 표고, 마늘가루, 고추씨, 고추가루, 보리코지, 통밀볶음, 다시마 및 가다랑어로 이루어진 황금된장; 및 상기 황금된장의 제조 방법이 공개되어 있으며,Korean Registered Patent Publication No. 1010198920000 includes miso, Korean beef, clam, anchovy, shrimp, golden, turmeric, wolfberry, old root, licorice, shiitake, garlic powder, red pepper seed, red pepper powder, barley koji, whole wheat fry, kelp and bonito Golden miso consisting of; And the manufacturing method of the golden miso is disclosed,
동 공보 등록번호 제1004489850000(20040906)호에는 뽕잎, 뽕뿌리 및 죽엽을 다린 물을 이용하여 콩을 삶은 다음, 삶은콩과 죽엽분말로 메주를 제조한 후에, 상기 메주와 뽕잎, 뽕뿌리 및 죽엽을 삶은 물을 이용하여 뽕나무와 죽엽을 주로 한 된장 및 간장의 제조방법이 기술되어 있고,The publication No. 1004489850000 (20040906) is boiled beans using mulberry leaves, mulberry root and bamboo leaf water, and then prepared meju with boiled beans and bamboo leaf powder, the meju and mulberry leaves, mulberry root and bamboo leaves The method of manufacturing doenjang and soy sauce mainly made of mulberry and bamboo leaves using boiled water is described.
동 공보 등록번호 제1005320700000(20051123)호에는 홍화씨와 구기자분말이 혼합된 지장수로 콩을 삶은 다음, 삶은 콩과 홍화씨, 구기자로 메주를 제조한 후에, 상기 메주와 지장수를 이용하여 제조하는 지장수,홍화씨, 구기자로 조성된 된장 및 간장의 제조방법이 기재되어 있으며,The publication No. 1005320700000 (20051123) is boiled beans with Jijangsu mixed with safflower seeds and gojija powder, and then cooked meju with boiled beans and safflower seeds, wolfberry, Jijangsu, safflower seeds prepared using the meju and Jijangsu , And how to prepare soybean paste and soy sauce prepared with goji berries,
동 공보 등록번호 제1006250560000(20060911)호에는 황금콩과 해바라기 씨앗을 3:1의 비율로 하루정도 물에 충분히 불렸다가 깨끗이 씻는 제1단계; 상기 깨끗이 씻은 황금콩과 해바라기 씨앗을 가마솥 위에 시루를 앉혀 100℃온도에서 3 ~ 4시간 가열을 지속하여 찌는 제2단계; 상기 찐 황금콩과 해바라기 씨앗을 식기 전에 황금콩과 해바라기 씨앗이 드문드문 보일 정도로 찧은 후, 일정한 형상으로 메주를 형성하여 음지에서 물기를 건조시키는 제3단계; 상기 건조 과정을 거친 메주를 짚을 깔고 27 ~ 28℃ 정도의 실내온도에서 2주정도 발효시키는 제4단계; 상기 발효단계를 거친 알맞게 뜬 메주를 볏짚으로 열십자로 묶어 숙성실에서 3 ~ 4개월 정도 숙성시킨 후, 햇볕에 쬐어 바짝 말리는 제5단계; 및 상기 제1단계 내지 제5단계를 거친 메주를 항아리에 물과 소금을 함께 넣어 숙성시키는 제6단계로 이루어지며, 상기 제6단계에서 항아리에 들어가는 물과 소금의 비율은, 날이 추울 경우에는 10:3의 비율(염도계로 재어보아 18°보오메 정도), 날이 따뜻할 경우에는 10:4의 비율(염도계로 재어보아 19° ~ 20°보오메 정도)로 하는 것을 특징으로 하는 해바라기를 이용한 된장 제조방법이 공개되어 있고,Korean Patent Publication No. 1006250560000 (20060911) includes a first step in which golden soybeans and sunflower seeds are soaked in water for about one day at a ratio of 3: 1 and washed thoroughly; A second step of steaming the washed golden soybeans and sunflower seeds by placing a siru on a cauldron by heating at 100 ° C. for 3 to 4 hours; A third step of drying the steamed golden beans and sunflower seeds so that the golden beans and sunflower seeds are sparsely seen, and then forming a meju in a predetermined shape to dry the water in the shade; A fourth step of fermenting the dried meju with straw for 2 weeks at room temperature of about 27 to 28 ° C .; A fifth step of ripening the meju, which has undergone the fermentation step, by tying with crisscross straws for ten to four months in a aging room, and then drying it in the sun to make it dry; And a sixth step of ripening the meju, which has been subjected to the first to fifth steps, in a jar together with water and salt. In the sixth step, the ratio of water and salt entering the jar is cold when the blade is cold. 10: 3 ratio (about 18 ° bome when measured with a salinity meter), 10: 4 ratio (about 19 ° ~ 20 ° boome when measured with a salinity meter) when the day is warm Doenjang manufacturing method is disclosed,
국내공개특허공보 공개번호 제1020020041376(20020601)호에는 지장수에 소금을 녹인 지장수소금물과 메주를 혼합하여 옹기에 넣고 자연 숙성시킨 다음, 숙성된 메주건더기에서 액상을 분리하여 제거한 후 남은 메주건더기 85~90중량부와, 뽕잎분말 10~15중량부를 혼합하여 숙성시킨 것을 특징으로 하는 지장수 뽕잎된장이 기술되어 있으며,In Korean Laid-Open Patent Publication No. 1020020041376 (20020601), mixed salted Jizo salt with meju and meju were put into pottery, and then aged naturally. Jijangsu mulberry leaf miso is characterized in that the mixture by weight, and aged by mixing mulberry leaf powder 10-15 parts by weight,
동 공보 공개번호 제1020110049437(20110512)호에는 녹용을 자른 후 섭씨 영하 25도 내지 섭씨 영하 50도의 냉동실에서 10일 이상 녹용을 냉동 보관하고 냉동 보관된 녹용을 0.5mm 내지 3mm의 두께로 썰어 녹용을 준비하는 녹용준비단계; 녹용 20~40중량%, 홍화씨 15~20중량%, 녹차잎 15~20 중량%, 가시오가피 15~20 중량% 및 둥글레 15~20중량%와 물을 1 : 10 ~ 100배의 중량비로 혼합하여 가열용기에 투입하여 100~130℃의 온도로 20~48시간 가열한 다음, 0.5~3.1kgf/cm2의 조건에서 고압 추출하는 녹용 함유 추출액의 제조 단계; 및 엿기름에 물을 부어 체에 거른 엿기름 추출액을 고추장 전체중량의 20~25중량%, 녹용 함유 추출액을 고추장 전체 중량의 15~20중량%, 정제염을 고추장 전체중량의 1~5중량%를 혼합 시켜 혼합액을 제조하고 이 혼합액에 고춧가루와 메주가루를 10: 1의 비율로 혼합한 고춧가루와 메주가루 혼합물을 고추장 전체중량의 50~64중량% 혼합하여 제조한 고추장이 알려져 있고,The publication No. 1020110049437 (20110512) is prepared by cutting the antler after freezing and storing the antler in a freezer at less than 25 degrees Celsius to minus 50 degrees Celsius for more than 10 days, and cut the frozen antler to a thickness of 0.5mm to 3mm. Deer Antler preparation step; Deer antler 20-40% by weight, safflower seed 15-20% by weight, green tea leaves 15-20% by weight, thorny greens 15-20% by weight, roundle 15-20% by weight, and water 1: 10-100 times by weight A step of preparing an antler-containing extract obtained by heating in a container at a temperature of 100 to 130 ° C. for 20 to 48 hours and then extracting under high pressure at a condition of 0.5 to 3.1 kgf / cm 2; And the malt extract is poured into the malt and sifted through the sieve 20 to 25% by weight of the total weight of red pepper paste, the antler-containing extract is 15 to 20% by weight of the total weight of kochujang, refined salt 1 to 5% by weight of the total weight of kochujang Kochujang prepared by mixing 50 ~ 64% by weight of red pepper powder and meju powder with red pepper powder and meju powder mixed with red pepper powder and meju powder in a ratio of 10: 1 is known.
동 공보 공개번호 제1019990007749호에는 호박액, 보리가루, 메주가루를 5?25% : 5?25% : 40?70%로 혼합한 후 고추씨가루 2?10%를 첨가한 후 식염을 첨가하여 염도를 10?35%로 조절한 후 0?45℃에서 3?6개월 이상 숙성시킨다.1 호박 보리 된장 제조방법이 알려져 있으며,Publication No. 1019990007749 discloses a mixture of pumpkin liquid, barley powder and meju powder in 5 to 25%: 5 to 25%: 40 to 70%, and 2 to 10% of red pepper seed powder. Is adjusted to 10-35% and aged at 0-45 ° C. for at least 3-6 months.
동 공보 공개번호 제1999-9806호에는 된장과 간장을 숙성하는 방법에 따라 발효법이 틀려지는데 발효하는 방법에 있어 당귀, 천궁, 황기, 오가피, 감초, 두충, 산마, 하수오, 인삼, 구기자, 오미자, 산수유, 접골목, 노나무, 솔뿌리, 산죽, 느릅나무껍질, 숙지황, 천마, 인진쑥, 백출, 창출, 갈근, 대추, 진피, 공사민, 뽕나무, 금은화, 포공영, 옻나무, 작약, 복령, 유황으로 가공한 오리 등을 법제하여 만든 액을 사용하여 한방자연 간장, 된장 고추장의 생산방법이 공개되어 있음을 알 수 있다.In Publication No. 1999-9806, fermentation methods are different according to the method of fermenting miso and soy sauce.In fermentation method, donkey, Cheongung, Astragalus, Ogapi, Licorice, Tofu, Sanma, Sewao, Ginseng, Gugija, Omija, Cornus, Graft Alley, Root, Pine Root, Mountain Porridge, Elm Bark, Sukjihwang, Cheonma, Injin mugwort, Extract, Creation, Root, Jujube, Dermis, Civil, Mulberry, Gold Silver, Pogongyoung, Sumac, Peony, Fuling, Sulfur It can be seen that the production method of oriental natural soy sauce and miso red pepper paste is disclosed using the solution made by duck and others.
상기 종래의 기술들은 된장을 장기간 방치하면 색상이 검게 되어 미감을 상실하거나, 된장고유의 냄새를 싫어하는 외국인 또는 현대인이 기피하는 문제점이 본 발명이 해결하고자 하는 과제인 것이다.The conventional techniques are a problem to be solved by the present invention to avoid a foreigner or a modern person who do not like the smell of the miso, or the color is black and do not like the smell of the miso unique when left for a long time.
상기와 같은 문제점을 해결하기 위하여 본발명은 건강식품으로 널리 알려진 돼지감자, 둥글레, 뽕잎가루, 해바라기씨가루와 대추추출물로 삶은 콩으로 제조된 메주와 함께 발효시켜 제조되는 대추된장의 제조방법을 제공하는 것이 본 발명이 이루고자 하는 과제해결 수단인 것이다.In order to solve the above problems, the present invention provides a manufacturing method of jujube doenjang which is made by fermenting together with meju made of soybeans boiled with soybeans, pork seed, roundle, mulberry leaf powder, sunflower seed powder and jujube extract, which are widely known as health foods. It is to solve the problem to be achieved by the present invention.
본 발명은 돼지감자, 둥글레, 뽕잎가루, 해바라기씨가루와 대추추출물로 삶은 콩으로 제조된 메주와 함께 발효시켜 제조된 대추된장으로서, 종래의 검은색과 달라 식감을 고취시키고, 된장 고유의 냄새를 줄이고, 고소하고 달콤하며 부드러운 맛이 나도록 함은 물론, 콩 또는 메주자체 고유의 영양성분 뿐만 아니라, 돼지감자, 둥글레, 뽕잎가루, 해바라기씨가루와 대추의 영양성분을 섭취함으로서, 영양 면에서도 뛰어나도록 하는 등 우리 현대인의 식생활에 알맞고 더 좋은 맛과 영양을 풍미하도록 함은 물론 성인병이나 암 등을 예방하여 건강한 삶을 영위하도록 한 것이다.
The present invention is a jujube doenjang prepared by fermenting together with meju made of soybeans boiled with pig potatoes, rounds, mulberry leaf powder, sunflower seeds and jujube extract, unlike the conventional black, inspires texture, In addition to reducing, savory, sweet and mellow taste, it also has excellent nutritional properties by consuming not only soy or meju's own nutrients, but also nutrients such as pork, round, mulberry leaf, sunflower seed and jujube. It is suitable for the diet of our modern people, to taste better and more nutritious, and to lead a healthy life by preventing adult diseases and cancer.
본 발명은 이와 같은 목적을 달성하기 위하여, 대추추출물을 이용하여, 서리태콩을 삶은 다음, 삶은 콩과 돼지감자로 메주를 제조한 후에, 메주를 이용하여 간장을 제조한 다음, 분리된 메주에 서리태콩과 둥글레를 가열한 추출물과, 서리테메주가루, 고추씨, 뽕잎가루, 해바라기씨가루를 혼합하여 간장으로 간을 맞추어 제조된 대추 된장의 제조방법에 관한 것이다.
In order to achieve the above object, the present invention uses a jujube extract, boiled frost taybeans, and then prepares meju with boiled soybeans and pork potatoes, and then prepares soy sauce using meju, and then isolates seoritae in meju It relates to a method of manufacturing jujube miso prepared by mixing soybeans and rounds with an extract, frost temeju powder, red pepper seeds, mulberry leaf powder, and sunflower seed powder.
본 발명을 보다 구체적으로, 태양열로 건조시킨 건대추 2kg과 양파껍데기 2kg을 물 80ℓ에 6시간 동안 100℃에서 가열하여 추출한 추출물에 암반수에 12시간 담가 불린 서리태콩 80kg과 돼지감자 8kg 을 함께 100℃에서 2시간 가열하고, 50℃에서 4시간 뜸을 드린 다음, More specifically, the dried dried jujube 2kg and onion skin 2kg dried by solar heat 80kg of water for 6 hours at 100 ℃ extract extracted by heating for 12 hours soaked in rock water 12kg 80kg and 8kg of pork potatoes together 100 ℃ Heated at for 2 hours, steamed at 50 ° C. for 4 hours,
삶아진 서리태콩 80kg과 돼지감자 5kg을 함께 절구에 찧어 직육면체형상의 메주형상으로 성형한 후에, 3~4일간 건조시킨 다음, 새끼줄에 매달아 음지에서 1차 숙성(발효)시킨 후에, 황토방에서 35℃에서 10~15일간 2차숙성(발효)시킨 다음, 다시 음지에서 10일정도 3차발효시킨 후에, 장담그기 4~5일전에 깨끗이 씻고 다시 건조시켜 서리태메주를 준비한 다음, 80kg of boiled frosted soybeans and 5kg of pork potato were mixed together in a mortar and molded into cuboid meju shapes, dried for 3 to 4 days, and then hung on ropes for primary fermentation (fermentation) in the shade. After fermentation (fermentation) for 10 to 15 days at 3rd fermentation for 10 days in the shade again, wash and dry again 4-5 days before the preparation of jangdam, and prepare frost tameju.
이때, 3kg을 별도로 수거하여 분쇄기로 분쇄하여 분말 서리태메주를 별도로 준비한다.At this time, 3kg is collected separately and pulverized with a grinder to prepare a powder frost tameju separately.
먼저 간장제조에 사용한 메주를 사용하는 것으로서,First, using the meju used to make soy sauce,
암반수에 소금을 넣어 소금의 농도 18보배로 하여, 상기에서 제조된 서리태메주로 간장을 담그되 40~50일 지난 다음, 장가르기를 하되 장가르기는 간장제조에 사용된 서리태메주를 따로 분리하고, 액만 다시 가열하여 항아리에 보관하고, Salt is added to the rock water to make the salt concentration 18 times, soak the soy sauce with frost tameju prepared above, and after 40-50 days, perform janggaring, but separate the frost tame used for making soy sauce, Reheat only the liquid and store in a jar,
서리태콩1.6kg과 쪄서 말린 둥글레 1.6kg에 암반수 40ℓ를 넣어 100℃에서 6시간 가열 추출한 다음, 냉각시킨 후에 , After adding 1.6kg of frosted soybeans and 1.6kg of dried rounde, 40 liters of rock water were extracted by heating at 100 ℃ for 6 hours, and after cooling,
상기 간장제조에 사용된(장가르기에서 분리된) 서리테메주와, 상기에서 별도로 준비된 서리태메주가루 3kg, 고추씨 1.6kg, 뽕잎가루 1.8kg, 해바라기씨가루 1.6kg을 혼합한 다음, 간장으로 간을 맞춰 대추된장을 제조하였다.The frost temeju (separated from janggar) used in the soy sauce manufacturing, and 3kg of frost tameju powder prepared separately above, red pepper seed 1.6kg, mulberry leaf powder 1.8kg, sunflower seed powder 1.6kg, and then liver with soy sauce Jujube miso was prepared accordingly.
사용되는 간장의 양은 사람마다 입맛이 다르기 때문에 구체적으로 정하기 어렵고 일반적으로 조선간장으로 5kg, 양조간장으로 10kg 사용된다.
Since the amount of soy sauce used varies from person to person, it is difficult to determine specifically. Generally, 5kg of Korean soy sauce and 10kg of brewed soy sauce are used.
본 발명에서 사용되는 대추추출물은 태양열로 건조시킨 대추를 암반수로 가열 추출하여 제조된 것으로서, 대추는 모양이 새알 같고 익으면 빛이 붉고 맛이 달며 속에 단단한 씨가 들어 있는 대추나무의 열매로 Jujube extract used in the present invention is manufactured by heating and extracting the dates dried by solar heat with rock water, jujube is a fruit of jujube tree with a reddish taste and sweetness inside when the shape is ripe and ripe
대추나무는 갈매나뭇과의 갈잎큰키나무로 가지에는 무딘 가시가 듬성듬성 있고 잎은 길둥근꼴로 어긋맞게 나며, 여름철에 희누르스름한 작은 꽃이 잎겨드랑이에서 핀다. 열매는 익으면 붉고 맛이 단데 과실로 또는 약으로 쓰이며 나무질은 단단하여 판목?떡메?달구지 재료 따위로 쓰인다. The jujube tree is a deciduous broad-leaved tree with buckthorn leaves, with dull thorns on the branches, and the leaves are rounded, and a yellowish yellow flower blooms in the axils in summer. When the fruit is ripe, it is red and tastes good. It is used as fruit or medicine, and the wood is hard.
대추는 성질이 따뜻한 음식으로 여자의 냉증에 치료가 되는 음식이다 Jujube is a hot food, and it is a food that is cured of coldness in women.
말린 대추를 달여 먹으면 몸이 훈훈해질 뿐만 아니라 피부를 윤택하게 해준다. Dried jujube will not only heat your body but also make your skin hydrated.
냉이 많을 경우에는 물 반통에 구절초 반단과 대추 한 홉을 넣고 물이 반으로 졸아 들 때까지 끓여 하루에 세 번 1컵씩 마시면 효과를 볼 수 있다 If there is a lot of cold water, add half gujeolcho and jujube hop in half water, boil until water boils in half, and drink 1 cup three times a day.
대추는 단백질이 풍부하고 필수 아미노산과 다량의 무기원소가 골고루 들어 있다. 칼슘과 철분의 좋은 공급원이다. 피를 맑게 해주고 산성화를 막아 젊음을 유지시켜주는 기능을 한다. 한방에서는 대추가 오장을 보호하고 12경맥을 돕는다고 하였다. 심장을 도와 혈맥이 잘 돌도록 하고, 신경을 안정시키며, 폐와 기관지를 도와 기침을 멋게하고, 변비를 없애준다고 하였다.Jujube is rich in protein and evenly loaded with essential amino acids and large amounts of inorganic elements. It is a good source of calcium and iron. It clears blood and keeps you young by preventing acidification. In one shot, jujube was said to protect the five intestines and help the 12 meridians. He helped the heart to turn the blood vessels well, to stabilize the nerves, help the lungs and bronchus to cough, and eliminate constipation.
이러한 대추는 내장을 따뜻하게 해주는 기운이 있어 감기에 잘 걸리는 사람이나, 비장과 위장이 허약해 식욕부진, 소화불량, 설사 같은 소화기 계통의 질병이 있는 사람에게 좋다. 간이 손상된 사람이 대추를 상복하면 간 기능의 회복에 도움이 된다. 대추의 단맛은 신경 안정 효과가 있어 밤에 잠을 못자거나, 여성의 히스테리 증세에 좋으며, 수험생이 대추차를 꾸준히 마시면 긴장이 풀리고 머리가 맑아져 기억력이 좋아진다.This jujube is warm for the internal organs, so it is good for people with colds or for those with digestive system diseases such as anorexia, indigestion, and diarrhea due to weak spleen and stomach. If the liver is damaged, jujube jujube helps to restore liver function. Jujube's sweetness has a nerve stabilizing effect, which makes it hard to sleep at night or hysteria in women, and when the examinee keeps drinking jujube tea, he relaxes and clears his head and improves memory.
대추는 독성이 없기 때문에 오랫동안 꾸준히 먹어도 부작용이 없고, 상복하면 피부색이 좋아지고 몸은 가벼워져 장수한다고 한다.(인터넷에서 발췌)Jujube is not toxic, so even if you eat it for a long time, it has no side effects, and if you wear it, your skin color will be better and your body will be lighter and longer.
대추추출물은 대추2kg을 양파껍데기 2kg과 함께 물 80ℓ에 6시간 가열하여 제조하여 사용한다. Jujube extract is prepared by heating 2 kg of jujube in 80 liters of water with 2 kg of onion skin for 6 hours.
본 발명에서 사용되는 양파껍데기는 혈액속의 불필요한 지방, 콜레스테롤을 녹여 없애는 성질이 있어, 동맥 경화와 고지혈증을 예방하고 치료하며, 혈관을 막는 혈전 형성을 방지함과 동시에 혈전을 분해해서 없애버리는 효능이 있어, 순환기장애(협심증, 심근경색, 뇌연화증, 뇌졸중 등)의 질병을 예방, 치료에 사용한다. 또 혈압을 내리는 작용도 현저하며, 아주 미세한 모세혈관까지 강화한다.(인터넷에서 발췌)Onion shell used in the present invention has the property of dissolving and eliminating unnecessary fat and cholesterol in the blood, preventing and treating arteriosclerosis and hyperlipidemia, and preventing the formation of blood clots to block blood vessels and at the same time has the effect of breaking down and destroying blood clots It is used to prevent and treat diseases of circulatory disorders (angina, myocardial infarction, cerebral complications, stroke, etc.). In addition, the blood pressure lowering effect is remarkable, and strengthens even the finest capillaries (excerpt from the Internet).
양파껍데기는 양파껍데기 2kg과 대추2kg을 함께 물 80ℓ에 6시간 가열하여 제조하여 사용한다.
Onion husks are prepared by heating onion husk 2kg and jujube 2kg together in 80ℓ of water for 6 hours.
본 발명에 사용되는 돼지감자는 원산지는 미국, 캐나다등지로 1년생식물에 속해있고 해바라기모양의 꽃이 피는데, 뿌리가 마치 감자와 비슷하다 하여 돼지감자라고 부릅니다. 대표적인 성분으로는 이눌린이라는 성분이 있는데, 지구에서 돼지감자의 이눌린 함유랑 만큼의 이눌린 함유량을 갖고 있는 식물은 없다고 합니다. 또한 돼지감자의 칼로리는 매우 낮은 편인데, 이는 다당류에 속해있기 때문이며 천연 인슐린이라고 불리고 있습니다.Pork potato used in the present invention is native to the United States, Canada, etc. One-year vegetation and sunflower-shaped flowers, the roots are similar to potatoes called pig potato. The representative ingredient is inulin, and there is no plant on earth that has as much inulin content as the inulin content of pork potatoes. Also, the calories of pork potatoes are very low because they belong to polysaccharides and are called natural insulin.
돼지감자의 성분은 이눌린 외에도 단백질, 회분, 당질, 칼슘, 비타민b,c , 나이아신 성분을 포함하고 있습니다.In addition to inulin, the pork potato contains protein, ash, sugar, calcium, vitamin b, c and niacin.
칼로리가 매우 적으며 소화가 잘 안되기 때문에 흡수율 또한 낮습니다. 그 때문에 돼지감자의 섭취를 많이 한다고 해도 혈당이 높아지거나 하지 않아 당뇨에 좋으며, Absorption is also low due to very low calories and poor digestion. Therefore, even if you eat a lot of pork potatoes, blood sugar does not increase or good for diabetes,
또한 돼지감자의 이눌린 성분은 인슐린을 정상치로 유지하는데 유효한 성분이며, 돼지감자의 식이섬유 함유율은 매우 높은 편으로 장내의 유산균을 증식시키는 역할까지 하기 때문에 변비에 특효입니다. 특히, 다이어트시 나타나는 변비가 만성이 되는 것을 돼지감자의 섭취를 통해 예방할 수 있으며 대사를 촉진시켜주어 장운동을 좋게 하고, 췌장은 당뇨와도 연관이 있는 기관으로 인슐린을 분비하는 작용을 합니다. 돼지감자의 경우, 이러한 췌장의 기능을 정상화 시켜주는 기능을 하며, 돼지감자의 이눌린은 체지방을 분해하는 효과도 있는데, 실제로 꾸준한 돼지감자의 섭취는 체내의 중성지방의 농도를 줄여주었다는 연구결과도 있다
Inulin is an effective ingredient for maintaining insulin at normal levels, and its dietary fiber content is very high. In particular, the constipation that appears during diet can be prevented through the intake of porcine potatoes, promotes metabolism to improve bowel movements, and the pancreas secretes insulin as an organ that is also associated with diabetes. In the case of swine potatoes, the pancreas functions to normalize the function of the pancreas, and the inulin of swine potatoes has the effect of decomposing body fat. In fact, the steady intake of swine potatoes reduced the concentration of triglycerides in the body.
돼지감자의 성분(100g) 분석Analysis of Ingredients (100g) of Pork Potato
* 주성분* Ingredient
단백질 0.7g, 회분 0.9g, 당질 12.4g, 에너지 52kcal, 나트륨 0.0411g, 칼륨 0.438g, 아연 172μg, 이눌린 2.16gProtein 0.7g, Ash 0.9g, Carbohydrate 12.4g, Energy 52kcal, Sodium 0.0411g, Potassium 0.438g, Zinc 172μg, Inulin 2.16g
* 미네랄: K ? C a ? Mg ? PMinerals: K? C a? Mg? P
* 비타민: 베타 카로틴 ? 코뿔소 아민 ? 리보후라빈 ? 나이아신 ? 비오틴 ? 아스코르빈산Vitamin: Beta Carotene? Rhino Amine Is your company? Ribofurabine Is your company? Niacin? Biotin Is your company? Ascorbic acid
* 효소: 이누리나제 ? 프로티나제 ? 인베르타제 ? 호스호리라제 ? 포노라제 * 이외: 코린 ? 베타인 ? 사포닌 등 이다.(인터넷에서 발췌)* Enzyme: Inulinase? Protinase Is your company? Invertase? Horse Horrase Other than Phonoras *: Corinth? Betaine? Saponins, etc. (excerpt from the Internet)
본 발명에서 돼지감자 사용량은 서리태콩 80kg 당 5kg을 사용하며, 된장의 구수한 맛과 단백질을 고취시키는 작용을 하며, 너무 많으면 전체 된장의 맛이 변하고, 너무 적으면 된장의 구수한 맛을 고취시키지 못하여 서리태콩 80kg 당 5kg을 사용이 바람직하다.
In the present invention, the use of pork potato 5kg per 80kg of frosted soybeans, and serves to invigorate the delicious taste and protein of miso, too much change in the taste of the whole doenjang, too little can not inspire the delicious taste of miso It is preferable to use 5 kg per 80 kg of beans.
본 발명에서 사용되는 둥글레는 기운을 돋우고, 비장. 위. 폐를 보하며, 오장을 편안하게 하고, 수면을 연장 시킨다. 동의보감에는 허로와 쇠약한 신체를 보하고, 근육과 뼈를 튼튼하게 하며, 정신을 맑게 하고, 간과 신을 보하며, 정력을 도와 심기를 편안하게 하고, 몸이 가벼워지며,기운이나고 장수한다고 하였다.(인터넷에서 발췌)Rounde used in the present invention is energized, spleen. top. Protects the lungs, relaxes the five intestines and prolongs sleep. Consequences on health and weakness, strengthening muscles and bones, clearing the mind, protecting the liver and gods, helping energetics to plant, making the body lighter, energetic and longer lasting. (Excerpt from the Internet)
본 발명에서 둥글레는 된장의 잡냄새를 감소시키고, 둥글레의 건강성분을 된장에 제공시키기 위하여 사용되며, 사용량은 서리태콩 80kg 당 1.6kg을 사용하며, 너무 많으면 된장의 맛이 변하며, 너무 적으면 된장의 잡냄새가 제거되지 않으므로 서리태콩 80kg 당 1.6kg 사용하는 것이 바람직하다.In the present invention, the rounde is used to reduce the smell of miso, and to provide the doenjang's healthy ingredients to the doenjang, the amount used is 1.6kg per 80kg of frosted soybeans, too much change in the taste of doenjang, too little doenjang Odor odor is not removed, so it is preferable to use 1.6kg per 80kg of frosted soybeans.
본 발명에 사용되는 고추씨는 고추의 씨앗으로서, 고추는 비타민C 함유량은 사과의 20배, 귤의 3배이며, 이외에도 비타민 A, B, B2, E, 인, 칼륨 등 다양한 영양소를 함유하고 있다. 고추에 풍부한 비타민C는 인체의 면역력을 증진시켜 질병에 대한 저항력을 키워주며, 많은 비타민C는 기미와 주근깨를 형성하는 멜라닌을 억제해 피부 미백, 피부 미용에 좋고, 고추에 함유된 '비타민A'는 호흡기 계통의 감염에 대한 저항력과 면역력을 높여주어 감기예방 효과가 있고, 고추의 매운맛은 캡사이신(Capsaicin)은 지방분해 효능이 탁월하여 다이어트에 좋으며,The pepper seeds used in the present invention are seeds of peppers, and peppers have a vitamin C content of 20 times that of apples and three times that of tangerine, and also contain various nutrients such as vitamins A, B, B2, E, phosphorus and potassium. Vitamin C rich in red pepper enhances the body's immunity to increase disease resistance. Many vitamin C inhibits melanin, which forms blemishes and freckles, and is good for skin whitening and skin beauty. It is effective in preventing cold by increasing resistance to immunity and infection of respiratory system, and the spicy taste of red pepper is good for diet because capsaicin has excellent lipolysis effect.
매운 고추를 먹으면 열이 나고 땀이 나는데 이때 신진대사가 활발해져서 기초 대사량을 높아지고 체지방 분해가 빨라지며, 혈액순환을 촉진시켜 신경통 치료에 도움주며, 혈액이 응고되는 것을 막아 동맥경화와 고혈압을 예방효과가 있으며, 식욕증진 & 우울증 & 기분전환 & 스트레스 해소하는 효과가 있다, (인터넷에서 발췌)
Spicy hot peppers cause fever and sweat, which in turn boosts metabolism, increases basal metabolism, accelerates body fat breakdown, promotes blood circulation, helps treat neuralgia, and prevents blood clotting and prevents arteriosclerosis and high blood pressure. It is effective in improving appetite & depression & diversion & stress. (Excerpt from Internet)
본 발명에서 사용되는 고추씨는 된장에 매콤함을 주며 벌레의 자생을 예방하는 작용을 하며, 사용량은 서리태콩 80kg 당 1.6kg을 사용하며, 너무 많으면 된장의 맛이 변하며, 너무 적으면 된장에 매콤한 맛이 없어지며 벌레가 생존하으므로 서리태콩 80kg 당 1.6kg 사용하는 것이 바람직하다
Red pepper seeds used in the present invention gives spicy miso and prevents the growth of insects. The amount of red pepper seeds used is 1.6kg per 80kg of frosted soybeans. It is recommended to use 1.6kg per 80kg of frosted soybeans as it survives the insects.
본 발명에서 사용되는 뽕잎차는 카페인이 없기 때문에 중독성이 없고, 맛은 녹차에 비해 떫은맛은 전혀 없고, 구수한 맛이 좀 더 강하며, 뽕잎은 누에의 주식이기 때문에 농약을 절대치지 않는 장점이 있고, The mulberry leaf tea used in the present invention is not addictive because there is no caffeine, the taste is not astringent at all compared to green tea, the taste is a bit stronger, and the mulberry leaf is a staple of silkworms, which has the advantage of never killing pesticides,
녹차에 다량 존재하는 카테킨으로 인하여 느껴지는 녹차의 떫은맛은 봉잎차에서는 전혀 느껴지지 않는다.The astringent taste of green tea, which is felt due to the catechins present in green tea, is not felt at all.
뽕잎에는 칼슘과 철분을 비롯한 50여종의 미량원소들이 다량 함유되어 있다. 뽕잎만큼 이렇게 많은 종류의 미량원소가 존재하는 식물은 매우 드물다. 특히 녹차와 미량원소의 양을 비교하더라도, 비타민 A와 C를 제외한 다량의 미네랄이 녹차보다 뽕잎에 더 많이 존재한다. 지금까지 카페인이 인체에 미치는 영향에 대한 연구는 매우 활발히 진행되어 왔다. 이의 효과에 대한 찬반양론 또한 계속되고 있다. Mulberry leaves contain a large amount of 50 kinds of trace elements including calcium and iron. Very few plants have so many kinds of trace elements as mulberry leaves. In particular, even when comparing the amounts of green tea and trace elements, a large amount of minerals except vitamins A and C are present in the mulberry leaves than green tea. To date, research on the effects of caffeine on the human body has been very active. The pros and cons of its effect also continue.
일반적으로 카페인은 중추신경계 자극, 심장기능 촉진, 이뇨작용, 위산분비 자극 등의 작용을 한다. 정상인의 경우 카페인을 섭취하는 경우 위액이 천천히 분비되지만, 위궤양 환자가 카페인 음료를 섭취하는 경우 위산이 급격하게 상승되어 소화성 궤양을 더욱 악화시킨다. 카페인이 200mg 이상 함유된 음료를 마시는 경우 두통, 신경과민, 심계항진, 갑상선 기능 항진증이 되어 맥박이 빨리 뛰고 체중이 감소된다. 또한 카페인은 무기질의 흡수를 방해하는 것으로 알려져 있는데, 특히 철의 흡수를 현저하게 방해하여 철결핍성 빈혈을 유발시키고 피부의 색소 침착에도 관여한다. 카페인은 이러한 폐해를 가지고 있기 때문에 심한 위궤양 환자, 빈혈 및 신경과민자의 경우는 카페인이 다량 함유된 녹차나 커피를 되도록 삼가 하는 것이 좋다.In general, caffeine acts as a central nervous system stimulation, cardiac function, diuretic, gastric acid secretion. In normal people, when caffeine is consumed, gastric juice is secreted slowly, but when a patient with gastric ulcers consumes caffeine, gastric acid rises sharply, further exacerbating peptic ulcer. Drinking more than 200mg of caffeine can cause headaches, nervousness, palpitations, and hyperthyroidism, resulting in faster pulse and weight loss. In addition, caffeine is known to interfere with the absorption of minerals, in particular significantly inhibits the absorption of iron, causing iron-deficiency anemia and is involved in pigmentation of the skin. Because caffeine has this problem, people with severe gastric ulcers, anemia, and neuroanalysis should refrain from using green tea or coffee containing high amounts of caffeine.
녹차나 커피에 존재하는 카페인의 함량은 뽕잎에 존재하는 양의 200배 정도 많다. 그러므로 카페인에 매우 예민한 반응을 나타내는 사람의 경우 녹차나 커피 대신 뽕잎 차를 음용하는 것이 좋을 듯(인터넷에서 발췌)The amount of caffeine in green tea or coffee is about 200 times higher than that in mulberry leaves. Therefore, if you are very sensitive to caffeine, it would be better to drink mulberry tea instead of green tea or coffee (excerpt from the Internet).
본 발명에서 사용되는 뽕잎 차는 된장에 잔존하는 메주의 냄새를 감소시키고 뽕잎차의 건강 성분을 제공하는 역할을 하며, 사용량은 서리태콩 80kg 당 1.6kg을 사용하며, 너무 많으면 된장의 맛이 변하며, 너무 적으면 된장에 잔존하는 메주의 냄새가 제거되지 않으므로 서리태콩 80kg 당 1.6kg 사용하는 것이 바람직하다.
Mulberry leaf tea used in the present invention serves to reduce the smell of meju remaining in the miso and to provide a health ingredient of mulberry leaf tea, the amount used is 1.6kg per 80kg of frost tea, too much change in the taste of miso, too If less, the smell of meju remaining in the doenjang is not removed, so it is preferable to use 1.6kg per 80kg of frosted soybeans.
본 발명에 사용되는 해바라기씨는 해바라기는 길이가 2~3m까지 자라나는 국화과에 속하는 1년생 재배식물로써 영양학 상으로 비타민의 함량이 풍부하고, 특히 비타민E의 함유량이 다른 유지에 비해 월등하여 피부와 시력장애에 효과가 있음이 밝혀지고 있다.Sunflower seeds used in the present invention is a yearly cultivated plant belonging to the Asteraceae, which grows up to 2-3m in length, and is rich in vitamins in nutrition, especially vitamin E content is superior to other oils and skin and eyesight. It has been found to be effective in the disorder.
또한, 단백질, 지방 등의 열량이 높은 식품의 흡수를 조장하는 콜린이 함유되어 있어 더욱 해바라기씨의 효능을 돋보이게 하며 씨앗 속에는 주로 지방의 함량이 많아 겨울의 피부상처와 한풍으로 인한 체온조절에 탁월한 식품이다.In addition, it contains choline, which promotes the absorption of foods with high calorie content such as protein and fat, which makes sunflower seeds more effective, and the seeds contain large amounts of fat, which are excellent for controlling skin temperature due to winter skin wounds and cold weather. to be.
해바라기씨의 기름은 다른 식물성 기름보다 비교적 많은 비타민A, E가 함유되어 있는데, 이는 단백질, 지방 등 열량 영양소의 흡수량을 높여 주고 질병에 대한 저항력도 높여 주는 역할을 한다. 비타민의 함량이 많아 다른 식용유보다 보건식품으로 권장되는 식품이다.Sunflower seed oil contains more vitamins A and E than other vegetable oils, which increases the absorption of calorie nutrients such as proteins and fats and also increases disease resistance. Due to its high vitamin content, it is recommended as a health food than other cooking oils.
소화기가 약하고, 몸이 차고 허약한 사람들에게 좋다.Good for people with weak digestive, cold and weak bodies.
해바라기 씨는 피부가 거친 사람은 매일 같이 소량으로 장복하면 피부가 고와진다. 단 많은 양은 금물이다.Sunflower seeds have a rough skin, so if you wear them in small amounts every day, your skin will feel hard. Only a large amount is forbidden.
해바라기 씨는 지방이 씨앗의 반을 차지할 정도로 기름이 많은데, 이 지질은 반건성이므로 먹으면 피부가 반지르르 하게된다.Sunflower seeds are so oily that fats make up half of the seeds, and this lipid is semi-dry, so the skin becomes smooth when eaten.
해바라기 씨에 들어 있는 단백질의 아미노산 조성은 메티오닌과 트립토판이 비교적 많아 영양적으로도 우수하여 소화가 잘 되고 성질이 따뜻해서 누구나 먹어도 좋지만 임산부는 너무 많이 먹어서는 안 된다. The amino acid composition of the protein in sunflower seeds is high in nutrients and tryptophan, so it is nutritionally superior, digestible and warm in nature, so anyone can eat it, but pregnant women should not eat too much.
해바라기 씨에는 칼륨, 칼슘, 철분 등의 무기질과 일반 곡류가 정제 과정에서 상실하기 쉬운 비타민 B 복합체가 풍부하기 때문에 고혈압이나 신경과민에 탁월한 효과를 보이므로 고혈압이나 신경과민이 원인이 되는 동맥경화에 좋고, 또 혈액순환을 도와주고 영양소가 몸에 잘 흡수되도록 도와주어 간 기능을 정상화시키는 작용도 한다. Sunflower seeds are rich in minerals such as potassium, calcium, and iron, and vitamin B complexes that are easily lost in the purification process, so they have excellent effects on hypertension and nerve hypersensitivity, which is good for arteriosclerosis caused by hypertension or nerve hypersensitivity. In addition, it helps blood circulation and nutrients are well absorbed by the body to normalize liver function.
해바라기씨를 구성하는 단백질은 필수 아미노산이 많고, 아르기닌도 많이 들어 있다. The proteins that make up sunflower seeds are high in essential amino acids and high in arginine.
레시틴이 부족하면 정신병에 걸리게 되는 데 해바라기씨에는 이 레시틴 많이 들어 있다.Lack of lecithin causes mental illness, and sunflower seeds contain a lot of this lecithin.
해바라기씨는 혈액순환을 좋게 하여 동맥경화에 효험이 있다. 별다른 처방 없이 간식으로 공복에 조금씩 먹거나 살짝 볶아서 가루를 내어 한 작은 술씩 먹으면 된다. 영양성분 함량 : 단백질 19.9g, 지질 56.4g, 탄수화물 17.1g, 칼슘 95mg, 인 540mg, 철 5.0mg, 비타민 B1 2.10mg, B2 0.24mg (인터넷에서 발췌)
Sunflower seeds are effective in hardening the arteries by improving blood circulation. As a snack, you can eat a little on an empty stomach as a snack, or stir-fry the powder and eat one teaspoon. Nutritional content: protein 19.9g, lipid 56.4g, carbohydrate 17.1g, calcium 95mg, phosphorus 540mg, iron 5.0mg, vitamin B1 2.10mg, B2 0.24mg (excerpt from the Internet)
본 발명에서 사용되는 해바라기씨는 된장에 고소한 맛을 제공하며, 사용량은 서리태콩 80kg 당 1.6kg을 사용하며, 너무 많으면 된장의 맛이 변하며, 너무 적으면 된장의 고소한 맛이 나지 않으므로 서리태콩 80kg 당 1.6kg 사용하는 것이 바람직하다.Sunflower seeds used in the present invention provides a savory taste to miso, the amount used is 1.6kg per 80kg of frosted soybeans, too much change in the taste of miso, too little so do not taste the savory taste of soybean paste per 80kg of frosted soybean It is preferable to use 1.6 kg.
이하 본 발명의 내용을 아래 실시예에 의해 보다 상세하게 설명하기로 한다. 다만, 이들 실시예는 본 발명의 내용을 이해하기 위해 제시되는 것일 뿐 본 발명의 권리범위가 이들 실시예에 한정되어지는 것으로 해석되어져서는 아니 된다.
Hereinafter, the content of the present invention will be described in more detail by the following examples. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.
실시예Example
제1공정(서리태메주 제조)1st process (Surrey Temaju)
암반수에 12시간 담가 불린 서리태콩 80kg과 돼지감자 8kg 을 태양열로 건조시킨 건대추 2kg과 양파껍데기 2kg을 물 80ℓ에 6시간 동안 100℃에서 가열하여 추출한 추출물과 함께 100℃에서 2시간 가열하고, 50℃에서 4시간 뜸을 드린 다음, 2 kg of dried jujube and 2 kg of onion skin dried 80 kg of frosted soybeans and 8 kg of pork potatoes, which were soaked in rock water for 12 hours, were heated at 100 ° C. for 6 hours in 80 liters of water and heated at 100 ° C. for 2 hours. After 4 hours of steaming at ℃,
삶아진 서리태콩 80kg과 돼지감자 5kg을 함께 절구에 찧어 직육면체형상의 메주형상으로 성형한 후에, 3~4일간 건조시킨 다음, 새끼줄에 매달아 음지에서 1차 숙성(발효)시킨 후에, 황토방에서 35℃에서 10~15일간 2차숙성(발효)시킨 다음, 다시 음지에서 10일정도 3차 발효시킨 후에, 장담그기 4~5일전에 깨끗이 씻고 다시 건조시켜 서리태 메주를 준비한 다음, (3kg을 별도로 수거하여 분쇄기로 분쇄하여 분말 서리태메주를 별도로 준비)
80kg of boiled frosted soybeans and 5kg of pork potato were mixed together in a mortar and molded into cuboid meju shapes, dried for 3 to 4 days, and then hung on ropes for primary fermentation (fermentation) in the shade. After fermentation (fermentation) for 10 to 15 days at 3rd fermentation for 10 days in the shade again, wash and dry again 4-5 days before the preparation of jangdam, and prepare seorit meju (3kg separately) Grinding with a grinder to prepare powder frost tameju separately)
제2공정(된장제조) Second Process (Miso Production)
암반수에 소금을 넣어 암반수와 소금의 비율은, 중량대비 10:3의 비율(염도계로 재어보아 18ㅀ보오메)로 하여 상기 제1공정에서 제조된 서리태메주로 간장을 담구 되 40~50일 지난 다음, 장가르기를 하여 서리태메주를 분리한 후에, Salt is added to the rock water and the ratio of rock water and salt is 10: 3 to weight ratio (18 메 bome, measured by the salinity meter). After separating the frost meth,
서리태콩 1.6kg 과, 쪄서 말린 둥글레 1.6kg에 암반수 40ℓ를 넣어 100℃에서 6시간 가열 추출한 다음, 냉각시킨 후에, After adding 1.6kg of frosted soybeans and 1.6kg of dried rounde, 40 liters of rock water was extracted by heating at 100 ° C. for 6 hours, and then cooling.
상기 장가르기에서 분리된 서리테메주와, 제1공정에서 별도로 준비된 서리태메주가루 3kg, 고추씨 1.6kg, 뽕잎가루 1.8kg, 해바라기씨가루 1.6kg을 함께 혼합한 다음, 간장으로 간을 맞추어 대추된장을 제조하였다.The frosted meju separated from the janggari, and 3kg of frosted meju powder prepared separately in the first step, red pepper seed 1.6kg, mulberry leaf powder 1.8kg, sunflower seed powder 1.6kg mixed together, then seasoned with soy sauce Prepared.
이때 간장의 양은 사람마다 입맛이 다르기 때문에 구체적으로 정하기 어렵고 일반적으로 조선간장으로 5kg, 양조간장으로 10kg 사용된다.
At this time, since the amount of soy sauce varies from person to person, it is difficult to determine in detail. Generally, 5kg of Korean soy sauce is used and 10kg of brewed soy sauce.
실험예1Experimental Example 1
상기 실시예 3과와 같이 제조된 대추 된장을 30~40대 남녀 각 10명씩을 패널요원으로 무작위 추출하여 된장의 맛(A), 색상(B), 전체적인 향(C), 에 관한 관능검사 결과는 표1과 같다
Sensory test results of the taste (A), color (B), overall aroma (C) of the doenjang by randomly extracting the jujube miso prepared as in Example 3 each 10 men and women in their 30s to 40s as a panel agent Is shown in Table 1.
아주 좋다 10점, 좋다8~9점, 보통6~7점, 나쁘다 4~5, 아주 나쁘다 3점이하
Very good 10 points, good 8-9 points, usually 6-7 points, bad 4-5, very bad 3 points or less
이상의 본 발명의 대추 된장은 일반 된장과는 달리 맛이 특이하여, 노년층과 청장년층이 입맛이 없을 때 (특히, 여름등)에 시식하던 별미로서, 전통식품을 후손들에게 전래하고 일반 국민에게 보급하고 소비자의 기호에 맞게 개발한 것으로서 그 맛, 색상 및 향이 일반 된장보다 현저하게 개량된 것이다.
The jujube miso of the present invention has a unique taste unlike general miso, and it is a delicacy tasted when older people and young adults have no appetite (especially in summer, etc.). Developed in accordance with the consumer's preference, the taste, color and aroma are significantly improved than the general miso.
실험예2Experimental Example 2
USP 23Atomic absorption analysis and
USP 23
실험예3Experimental Example 3
USP 23Atomic absorption analysis and
USP 23
Claims (1)
제1공정(서리태메주 제조)
암반수에 12시간 담가 불린 서리태콩 80kg과 돼지감자 8kg 을 태양열로 건조시킨 건대추 2kg과 양파껍데기 2kg을 물 80ℓ에 6시간 동안 100℃에서 가열하여 추출한 추출물과 함께 100℃에서 2시간 가열하고, 50℃에서 4시간 뜸을 드린 다음,
삶아진 서리태콩 80kg과 돼지감자 5kg을 함께 절구에 찧어 직육면체형상의 메주형상으로 성형한 후에, 3~4일간 건조시킨 다음, 새끼줄에 매달아 음지에서 1차 숙성(발효)시킨 후에, 황토방에서 35℃에서 10~15일간 2차숙성(발효)시킨 다음, 다시 음지에서 10일정도 3차 발효시킨 후에, 장담그기 4~5일전에 깨끗이 씻고 다시 건조시켜 서리태 메주를 준비한 다음, (3kg을 별도로 수거하여 분쇄기로 분쇄하여 분말 서리태메주를 별도로 준비)
제2공정(된장제조)
암반수에 소금을 넣어 암반수와 소금의 비율은, 중량대비 10:3의 비율(염도계로 재어보아 18ㅀ보오메)로 하여 상기 제1공정에서 제조된 서리태메주로 간장을 담구 되 40~50일 지난 다음, 장가르기를 하여 서리태메주를 분리한 후에,
서리태콩 1.6kg 과, 쪄서 말린 둥글레 1.6kg에 암반수 40ℓ를 넣어 100℃에서 6시간 가열 추출한 다음, 냉각시킨 후에,
상기 장가르기에서 분리된 서리테메주와, 제1공정에서 별도로 준비된 서리태메주가루 3kg, 고추씨 1.6kg, 뽕잎가루 1.8kg, 해바라기씨가루 1.6kg을 함께 혼합한 다음, 간장으로 간을 맞추어 제조함을 특징으로 하는 대추 된장의 제조방법.
In the manufacturing method of jujube miso,
1st process (Surrey Temaju)
2 kg of dried jujube and 2 kg of onion skin dried 80 kg of frosted soybeans and 8 kg of pork potatoes, which were soaked in rock water for 12 hours, were heated at 100 ° C. for 6 hours in 80 liters of water and heated at 100 ° C. for 2 hours. After 4 hours of steaming at ℃,
80kg of boiled frosted soybeans and 5kg of pork potato were mixed together in a mortar and molded into cuboid meju shapes, dried for 3 to 4 days, and then hung on ropes for primary fermentation (fermentation) in the shade. After fermentation (fermentation) for 10 to 15 days at 3rd fermentation for 10 days in the shade again, wash and dry again 4-5 days before the preparation of jangdam, and prepare seorit meju (3kg separately) Grinding with a grinder to prepare powder frost tameju separately)
Second Process (Miso Production)
Salt is added to the rock water and the ratio of rock water and salt is 10: 3 to weight ratio (18 메 bome, measured by the salinity meter). After separating the frost meth,
After adding 1.6kg of frosted soybeans and 1.6kg of dried rounde, 40 liters of rock water was extracted by heating at 100 ° C. for 6 hours, and then cooling.
The frost temeju separated from the janggari, frost tameju powder 3kg prepared separately in the first process, red pepper seed 1.6kg, mulberry leaf powder 1.8kg, sunflower seed powder 1.6kg mixed together, and then prepared by adjusting the liver with soy sauce Method for producing jujube miso characterized in that.
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KR101394202B1 (en) * | 2013-02-25 | 2014-05-14 | 조선익 | Health supplement foods using natural material |
KR20140083237A (en) * | 2012-12-26 | 2014-07-04 | (유)동건홀딩스 | A manufacturing method of soybean sauce |
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KR101894947B1 (en) | 2016-09-28 | 2018-09-04 | 전남대학교산학협력단 | Preparation method of four-soybeans soy sauce |
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KR100928123B1 (en) | 2007-09-27 | 2009-11-24 | 박한재 | Manufacturing method of soy sauce and miso |
KR101126302B1 (en) * | 2009-05-14 | 2012-03-19 | 김윤곤 | Doenjang using the soy bean treated with organic acid and method for producing the same |
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