KR20140011168A - Pine pollen doenjang - Google Patents
Pine pollen doenjang Download PDFInfo
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- KR20140011168A KR20140011168A KR1020120078069A KR20120078069A KR20140011168A KR 20140011168 A KR20140011168 A KR 20140011168A KR 1020120078069 A KR1020120078069 A KR 1020120078069A KR 20120078069 A KR20120078069 A KR 20120078069A KR 20140011168 A KR20140011168 A KR 20140011168A
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- meju
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- 235000008331 Pinus X rigitaeda Nutrition 0.000 title claims abstract description 11
- 241000018646 Pinus brutia Species 0.000 title claims abstract description 11
- 235000011613 Pinus brutia Nutrition 0.000 title claims abstract description 11
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
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- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
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- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000222336 Ganoderma Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
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- 241001600434 Plectroglyphidodon lacrymatus Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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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)
- Botany (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 송화된장에 관한 것으로, 더욱 상세하게는 메주에 대추, 건칠피, 황태, 송화를 혼합하고 황토방에서 숙성하여 된장 곰팡이의 성장을 촉진함으로써 영양과 맛이 우수한 송화된장에 관한 것이다.The present invention relates to pineal soybean paste, and more particularly, relates to pineal soybean paste having excellent nutrition and taste by mixing jujube, dried chile, yellow, and pineapple in meju and aging in ocher to promote the growth of miso mold.
본 발명은 메주에 대추, 건칠피, 황태, 송화를 혼합하여 숙성시켜 만든 영양과 맛이 뛰어난 송화 된장에 관한 것이다.
The present invention relates to a soybean paste soy sauce excellent in nutrition and taste, which is prepared by mixing Meju, jujube, ganoderma, and Songhua with aging.
된장을 만드는데 기본원료인 메주는 일반적으로 삶은 콩을 분쇄한 다음, 일정한 외형으로 성형하고, 볏짚으로 묶어서 매달거나 하여, 한달에서 두달정도의 일정기간 보관해 두면 볏짚에 있는 미생물과 공기 중에 있는 여러 가지 미생물이 콩의 성분을 분해할 수 있는 각종 효소를 분비하면서 발효 및 건조되면서 메주가 만들어진다. 상기 메주의 발효 기간동안 미생물의 증식 및 대사활동을 촉진함으로써 발효효율을 증가시킬 수 있다. Meju, which is the basic raw material for making miso, is usually produced by crushing boiled soybeans, shaping it into a certain shape, hanging it with rice straw, and storing it for a period of one month to two months. As microorganisms secrete various enzymes that can decompose the components of soybean, they are fermented and dried to make meju. The fermentation efficiency can be increased by promoting microbial proliferation and metabolism during the fermentation of Meju.
현대인의 생활수준이 향상되면서 건강유지의 필요성과 다양한 기호성에 따라 맛과 영양면에서 뛰어난 된장의 제조방법이 다양하게 개발되고 있다.As the standard of living of modern people has improved, a variety of methods for producing doenjang having excellent taste and nutrition have been developed depending on the necessity of health maintenance and various palatability.
등록특허공보 등록번호 10-1069863호에서는 땅콩을 함유한 메주의 제조방법 및 이를 이용한 된장을 공개하고, 등록특허공보 등록번호 10-0838716호에는 송화가루를 첨가함으로써 된장내 존재하는 황국균 또는 납두균의 생육을 촉진하는 방법을 개시하고 있다. 상기 등록특허공보 등록번호 10-0838716호에 종래기술로 공개되어 있는 바와 같이, 송화 가루(특히 2엽종 재래종 소나무; 조선소나무의 송화 가루)에는 단백질, 탄수화물, 미네랄, 비타민, 지방, 우황, 인 등을 다량 함유하고 있다. 송화 가루는 식용도 할 수 있으며, 약용으로서 가치가 높다. 상기 송화 가루는 영양뿐 아니라 좋은 향미를 낼 수 있어서 식품 첨가물로 이용되는데, 주로 고기의 누린내를 없애거나 떡이나 술, 두부 등을 제조할 때 첨가시킴으로써 음식의 맛과 향을 증대시키는데 사용되곤 한다. In Patent Registration No. 10-1069863, a method for producing meju containing peanut and a soybean paste using the same are disclosed. In addition, in Patent Registration No. 10-0838716, by adding pine powder, / RTI > to a < / RTI > As disclosed in the prior art in the above-mentioned Patent Registration No. 10-0838716, it is known that the pine powder (especially the pine of two-leaf type, pine of the pine tree) contains proteins, carbohydrates, minerals, vitamins, . Pineapple powder can also be edible and is highly valuable as a medicinal product. The pine powder is used not only as nutrition but also as a food additive because it can produce a good flavor. It is mainly used to remove taste of meat or to increase taste and flavor of food by adding rice cake, liquor, and tofu.
그러나, 상기의 방법으로 제조되는 된장들은 현대인의 높은 건강 선호도와 다양한 기호성에 부합되기에는 영양적 효과와 맛과 향이 부족하다는 단점이 있다.However, the doenjang produced by the above method has disadvantages in that nutritional effect, flavor, and flavor are insufficient to meet the high health preference and various palatability of modern people.
따라서, 본 발명은 된장내 존재하는 미생물의 생육 및 증식을 활성화시켜 된장의 발효를 촉진하고 다양한 첨가물을 혼합하여, 된장의 영양가를 극대화시키고 맛과 향이 뛰어난 된장을 제공하는데 그목적이 있다.Accordingly, it is an object of the present invention to promote the fermentation of doenjang by activating the growth and proliferation of microorganisms present in the doenjang and to mix various additives to maximize the nutritive value of doenjang, and to provide doenjang with excellent taste and flavor.
본발명은 송화된장에 관한 것으로, 물, 메주, 소금, 대추, 건칠피(옻껍질), 황태, 송화를 포함하는 것을 특징으로 한다.The present invention relates to a songhwajang, characterized in that it includes water, meju, salt, jujube, dried chile (lacquer), yellow, calendula.
본 발명은 된장내 존재하는 미생물의 생육 및 증식을 활성화시켜 된장의 발효를 촉진함으로써, 그 영양가가 극대화되고 맛과 향이 뛰어나 현대인의 높은 건강 선호도와 다양한 기호성에 부합되고 상품성이 뛰어난 현저한 효과가 있다.The present invention promotes the fermentation of doenjang by activating the growth and proliferation of microorganisms present in the doenjang, thereby maximizing the nutritive value thereof and having excellent taste and flavor, which is in accordance with the high health preference of the modern person and various palatability, and is remarkably effective in terms of merchantability.
본발명은 송화된장에 관한 것으로, 물, 메주, 소금, 대추, 건칠피(옻껍질), 황태, 송화를 포함하는 것을 특징으로 한다.The present invention relates to a songhwajang, characterized in that it includes water, meju, salt, jujube, dried chile (lacquer), yellow, calendula.
또한, 상기 송화된장은 물 600중량부에 대하여, 메주 240중량부, 소금 180중량부, 대추 3~5중량부, 건칠피(옻껍질)15~20중량부, 황태10~20중량부, 송화 0.05~0.08중량부인 것을 특징으로 한다.
The soybean paste is prepared by mixing 240 parts by weight of Meju, 180 parts by weight of salt, 3 to 5 parts by weight of jujube, 15-20 parts by weight of lacquer, 10-20 parts by weight of corn, 0.05 to 0.08 part by weight.
본 발명은 황토방에서 숙성하여 만든 메주에 대추, 건칠피, 황태, 송화를 혼합하여 제조함으로써, 된장내 존재하는 미생물의 생육 및 증식을 활성화시켜 된장의 발효를 촉진함으로써, 영양과 맛이 우수한 된장이다.The present invention relates to a soybean paste having good nutrition and taste by promoting the fermentation of soybean paste by activating the growth and proliferation of microorganisms present in soybean paste by preparing meju with jujube, .
본 발명에서는 메주를 만들어 황토방에서 숙성시키므로 그 맛과 영양이 우수하다. 또한, 상기 황토방에서 숙성하여 만든 메주에 대추, 건칠피, 황태, 송화를 혼합하여 제조함으로써, 영양과 맛이 우수한 송화 된장이 되는 것이다.In the present invention, since Meju is made and matured in the yellow soil, its taste and nutrition are excellent. In addition, in the meju prepared by aging in the above-mentioned yellowtail, jujube, kanshifu, hwangtae, and pyeonghwa are mixed and produced.
본 발명에서 사용되는 메주는 11월 하순에 만들어 숙성시킨후에 그 다음해 2월에 된장을 담글 때 사용한다.The meju used in the present invention is made in the end of November and aged, and then used for soaking the miso in February of the following year.
본 발명에서 메주띄우기 과정은 아래와 같다. In the present invention, the process of squaring is as follows.
11월30일경 국내산 콩을 하루 정도 물에 담가 충분히 불려 놓았다가 물기를 뺀 콩을 가마솥에 넣고 삶아 익힌다. 콩을 가마솥에 넣고 콩의 2~3배 정도의 물을 넉넉히 붓고 가마솥에서 장작불로 10시간 삶아서 콩이 완전히 무르도록 푹 삶는다. 푹 삶은 콩을 소쿠리에 건져 물기를 뺀 후, 식기 전에 완전히 으깨지도록 찧어 뭉쳐서 일정한 형태로 만든다. 메주1장의 무게가 1.6㎏정도 되도록 하고, 모양은 사각형이나 원형의 일정한 외형으로 메주를 만든다. 이렇게 성형된 메주는 황토방에서 3개월 띄우면서 숙성시킨다. 이때, 상온 35℃정도를 유지한다. On November 30, domestic beans are soaked in water for about a day and then boiled in a cauldron. Put soybeans in a cauldron, pour 2 ~ 3 times as much water as the beans and boil them in a cauldron for 10 hours. Squeeze the boiled soybeans into the colander, drain the water, and pour the soybeans thoroughly before crumbling to make a uniform shape. The weight of one meju is about 1.6 kilograms, and meju is made in a regular shape of a square or circle. This shaped meju is matured for 3 months in the obi. At this time, the room temperature is maintained at about 35 ° C.
황토방에서 숙성 기간동안 메주를 간격을 두고 펼쳐놓아 건조와 겉말림을 한다. 이렇게 황토방에서 3개월동안 숙성시킨뒤 그다음해 2월 하순경에 된장을 담글 때 사용한다. During the aging period in the obovate, the meju is unfolded at intervals and dried and curled. It is used for soaking in miso for 3 months in the obtusa, and then to dip the miso in the bottle in February of the following year.
일반 농가에서는 메주를 더운 방에 짚을 깔고 드문드문 포개어 적절한온도와 습도를 유지하여 숙성시키거나 1개씩 짚으로 엮어 매달아 띄우기도 하는데, 황토방에서는 이러한 농가의 전통적인 메주띄우기가 이루어지도록 유사한 숙성환경이 유지된다. In general farmhouses, straws are placed in a hot room, sparsely popped, kept at the proper temperature and humidity, aged or strung one by one, and a similar aging environment is maintained in the Hwangtobang to achieve the traditional meju .
황토는 습도 및 온도를 일정하게 유지하는 자연적인 습도조절을 할뿐만 아니라 원적외선 방출을 하는데, 이러한 원적외선방출은 유해한 미생물에는 살균력이 있고, 적절한 온도 및 습도는 유익한 된장 미생물에게는 증식을 촉진하여 메주의 발효를 상승시키는 역할을 함으로써 메주의 영양과 맛을 증가시킨다. 잘 발효된 메주로 된장을 담그면 그 맛과 영양도 좋은 것이다.The loess does not only control the humidity to keep humidity and temperature constant, but also emit far-infrared rays. Such far-infrared radiation has sterilizing power against harmful microorganisms and suitable temperature and humidity promote proliferation for beneficial miso microorganisms, To increase the nutrition and taste of meju. If you ferment the fermented soybean paste in Meju, its flavor and nutrition will be good.
이러한 기능을 하는 황토방에서 숙성하는 동안 메주속의 유익한 미생물의 증식이 활성화됨으로서, 본 발명 송화된장의 메주는 그 영양과 맛이 아주 우수하다. As the beneficial microorganism growth in meju is activated during aging in the obovate having such a function, the meju of the doenjang soy sauce of the present invention has excellent nutrition and taste.
상기 첨가물이 혼합된 메주를 3개월 동안 숙성하여, 5월 하순경에 메주건더기를 따로 건져서 으깨고 송화를 넣고 1년동안 숙성시킨후에 송화된장을 완성하게 된다. 이와같이, 메주를 황토방에서 3개월 숙성시킨뒤 그다음해 2월 하순경에 상기 숙성된 메주에 대추, 건칠피, 황태를 첨가하고 소금과 물을 부어서 된장을 담근다. The meju mixed with the above additives is matured for 3 months, and in the end of May, the meju mackerel is poured separately, and the pine mushroom is poured, and the mung bean is matured for one year. In this way, the aged meju is aged in ocher for three months, and then, in late February of the following year, the aged meju is added with jujube, dried chile, yellow, and poured soybean paste with salt and water.
본 발명 송화 된장의 조성물과 그 비율은 다음과 같으며, 2월 하순경에 지하 암반수로 다음의 비율로 본 발명 송화 된장을 담는다.
The composition and the ratio of the soybean paste of the present invention are as follows.
송화된장은 물 600중량부에 대하여, 메주 240중량부, 소금 180중량부, 대추 3~5중량부, 건칠피(옻껍질)15~20중량부, 황태10~20중량부, 송화 0.05~0.08중량부의 비율로 혼합하여 제조한다. The sesame miso contains about 240 parts by weight of meju, about 180 parts by weight of salt, about 3 to 5 parts by weight of jujube, about 15 to about 20 parts by weight of oak lacquer, about 10 to about 20 parts by weight of corn, By weight.
상기 송화된장에는 황태 10~20중량부를 첨가한다. 10 to 20 parts by weight of rice bran are added to the soybean paste.
황태는 찢거나 통으로 넣고, 메주가 숙성하면서 된장의 구수한 향과 맛을 상승시키는 역할을 하여 된장의 맛을 좋게한다. 황태는 건칠피의 독성을 중화하여 순하게 하는 역할을 한다. Daejeon tears or put into a barrel, and improves the flavor of miso by playing a role of raising the fragrant flavor and taste of miso while aging in Meju. It acts to neutralize and neutralize the toxicity of dry blood.
상기 황태가 10중량부 미만이면 황태의 맛과 영양적 효과가 감소하여 된장의 전체적인 맛이 떨어지며, 옻의 독성을 중화하는 역할을 제대로 할 수 없게 된다. 황태가 20중량부를 초과하게 되면 황태의 맛이 강하여 전체적인 된장의 맛이 감소하고, 첨가되는 조성물과 혼합 비율이 적절하지 않아서 황태의 영양적 효과가 오히려 감소하여 옻의 독성을 중화하는 효과가 감소하게 된다. 따라서, 된장의 전체적인 영양가가 오히려 감소된다.If the sweet potato is less than 10 parts by weight, the taste and nutritive effect of the sweet potato are reduced, and the overall taste of the soybean paste is lowered, and it is impossible to neutralize the toxicity of the poison. When the safflower exceeds 20 parts by weight, the taste of safflower is strong, and the taste of the whole doenjang decreases, and the mixing ratio with the composition to be added is not appropriate, so that the nutritional effect of safflower is rather reduced, do. Therefore, the overall nutritional value of miso is rather reduced.
상기 송화된장에는 건칠피(옻껍질)15~20중량부를 첨가한다.15 to 20 parts by weight of lacquer is added to the soybean paste.
상기 건칠피는 영양학적인 면에서 뛰어나고, 맛은 신맛을 지니고 독이 있다.상기 건칠피(옻껍질)가 15중량부 미만이면 영양적 효과가 약해져서 옻이 가지고 있는 고유의 영양가가 나타나지 않고, 20중량부를 초과하게 되면 옻의 독성이 나타나서 일반적인 복용이 거의 불가능하게 된다. If the above-mentioned lacquer is less than 15 parts by weight, the nutritional effect is weakened, and the inherent nutritional value of the lacquer is not exhibited, and if it exceeds 20 parts by weight , Poisoning of the lacquer appears, so that it is almost impossible to take it normally.
본발명은 첨가되는 옻의 독성을 중화하고 영양적 효과가 강화되도록 황태를 적정량 첨가하고, 옻은 전체적인 된장의 조성물과 적절한 비율이 되도록 하여 그 양을 첨가하는 것이다. 따라서, 상기 옻의 독성을 중화하고 옻의 영양적 효과가 강화되며 된장의 전체적인 맛과 향이 조화를 이루는데 적절한 양은 15~20중량부가 바람직하다고 할 수 있다.The present invention is to neutralize the toxicity of the added lacquer and add an appropriate amount of the lacquer so that the nutritional effect is enhanced, and add the lacquer in such a manner that the ratio is appropriate to the composition of the whole doenjang. Accordingly, it can be said that an appropriate amount of 15 to 20 parts by weight is preferable for neutralizing the toxicity of the lacquer, enhancing the nutritional effect of lacquer, and harmonizing the overall taste and flavor of the doenjang.
상기 송화된장에는 대추 3~5중량부를 첨가한다. 대추의 단맛은 된장에 단맛을 가미하여 된장의 향과 맛을 상승시키는 역할을 함으로써, 된장의 맛을 좋게한다. 대추가 3중량부 미만이면 대추의 고유한 맛과 영양적 효과가 감소하여 된장의 맛과 영양가가 감소하고, 대추가 5중량부를 초과하면 대추의 맛이 강하여 된장의 맛이 떨어진다. 또한, 첨가되는 조성물과 혼합 비율이 적절하지 않아서 대추의 성질이 강해지면서 된장의 전체적인 영양가가 오히려 감소되는 것이다.3 to 5 parts by weight of jujube are added to the soybean paste. The sweetness of jujube improves the taste of miso by adding sweetness to miso and enhancing the flavor and taste of miso. When the jujube is less than 3 parts by weight, the taste and nutritional value of the jujube decrease, and the taste and nutritive value of the jujube decreases. When the jujube is more than 5 parts by weight, the taste of the jujube tends to be strong. In addition, since the mixing ratio with the composition to be added is not appropriate, the jujube properties become stronger, and the overall nutritional value of miso is rather reduced.
상기 송화된장에는 송화를 0.05~0.08중량부를 첨가한다. 발효된 메주건더기에 송화를 섞어서 숙성하여 송화된장을 완성하게 된다. 0.05 to 0.08 parts by weight of sesame is added to the soybean paste. The fermented Meju is mixed with the mullet in the mullet and matured to complete the mulberry miso.
본발명 송화된장에는 송화가 포함된다. 발효된 메주건더기와 송화를 섞어서 숙성한다. 송화는 고혈압, 동맥경화, 빈혈등에 효과가 탁월하여 인슐린의 활동을 촉진시키므로 당뇨병에 좋다.In the present invention, the soybean paste is included in the soybean paste. Mixed fermented Meju with mushrooms and mature. Songhwa is effective for hypertension, arteriosclerosis, anemia, and promotes insulin action, so it is good for diabetes.
송화는 소나무의 꽃가루로 5월,6월에 바람에 날아다닌다. 솔꽃가루는 맛은 달고, 따뜻하고 독이 없으며 단백질, 탄수화물, 지방뿐 만아니라 미네랄, 비타민등을 함유하고 있어서 된장의 영양가를 증가시킨다. Songhwa is a pollen of pine trees and it is flying in the wind in May and June. Sol pollen is flavorful, warm, poisonous, contains protein, carbohydrates, fat as well as minerals and vitamins, which increases the nutritional value of miso.
그리고 송화가 0.05중량부 미만이면 거의 송화의 영양적 효과를 나타낼 수가 없고, 0.08 중량부를 초과하면 첨가되는 조성물과 혼합 비율이 적절하지 않아서 된장의 전체적인 영양가가 오히려 감소된다.If the amount is less than 0.05 part by weight, the nutritive effect can not be exhibited. If the amount is more than 0.08 part by weight, the mixing ratio with the composition to be added is not appropriate.
상기의 첨가되는 조성물들은 된장의 잡내등을 제거하고, 숙성되면서 깊은맛을 내어 본 발명 송화된장의 영양과 맛과 향을 뛰어나게 하는 역할을 한다.
The above-mentioned compositions are used to remove the taste and flavor of the soy sauce miso soup of the present invention by removing the miso soup of the soy sauce miso, etc. and aging and deeply tasting it.
그리고 본 발명의 일 실시예에 따른 송화 된장을 제조하는 방법은 다음과 같다. The method of manufacturing the soybean paste according to one embodiment of the present invention is as follows.
물 60㎏{3말}, 메주 24㎏{15장, (1장당 1.6㎏)}, 소금18㎏(서해 천일염), 대추300g, 건칠피(옻껍질)1.5㎏, 황태1㎏, 송화5g을 준비한다.Water 60 kg {3 words}, Meju 24 kg {15 sheets, 1.6 kg per sheet}, salt 18 kg (sea salt), jujube 300 g, lacquer 1.5 kg, Prepare.
황태 1㎏과 건칠피 1.5㎏를 장독내부의 맨 아래쪽에 깔고, 그 위에 대추300g을 깐다. 황태는 장독의 맨 아래쪽에 까는데 상기 건칠피의 독성을 중화하고 순하게 하는 역할을 한다. 또한, 된장의 맛을 좋게 하고 구수하게 한다.Put 1kg of Hanpyeo and 1.5kg of Gunpowder on the bottom of the inside of the locker and put 300g of jujube on it. It is located at the bottom of the reading compartment and serves to neutralize and lighten the toxicity of the rope. Also, the taste of soybean paste is made to be good.
대추 위에 메주덩어리 24㎏을 넣고 소금 18㎏과 물 60㎏을 붓고 3개월 동안 숙성 시킨다. 상기 소금은 천일염으로 일반 정제염에 비해 된장의 잡내를 제거하고 영양적인 면에서 우수한 효과가 있으므로 본 발명에서는 천일염을 사용한다.Put 24 kg of meju on the jujube, pour 18 kg of salt and 60 kg of water and mature for 3 months. Since the salt is a salt of the sun, it is more effective in removing nutrients from the doenjang than the general tablets, and therefore, the salt is used in the present invention.
5월에 황태, 대추, 건칠피(옻껍질)등을 모두 건져내고, 메주 건더기를 건져낸다. 건져낸 메주건더기에 송화 5g을 혼합하고 메주건더기를 으깬다. 송화는 바람에 날아 다니는 원상태인 분말형태로 혼합된다. 상기 송화가 혼합된 으깬 메주건더기를 소독된 항아리에 꾹꾹 눌러 담아서 다시 1년 동안 숙성하면 본발명 송화된장이 완성되는 것이다. In May, we recover all of the mulberry, jujube, lacquer, etc., and rescue the meju. Mix 5g of prawns in the prepared meju chili and crush the meju chili. Songwha is blended in the form of powder which is undeniable flying in the wind. When the mashed meringue mixed with the prawn is mixed with the sterilized jar and then aged again for one year, the present invention is completed.
따라서, 메주가 숙성되면서 황태는 된장의 구수한 향과 맛을 상승시키는 역할을 하고, 대추의 단맛은 된장에 단맛을 가미하여 된장의 향과 맛을 상승시키는 역할을 함으로써, 된장의 맛을 좋게 하는 것이다. 건칠피와 송화는 영양학적인 면에서 뛰어나고, 또한, 된장의 맛을 좋게 한다. 상기와 같이, 본발명 송화된장에는 물, 메주, 소금, 황태, 대추, 건칠피(옻껍질), 송화가 포함되는데, 이러한 조성물들은 혼합되어 상호 작용을 하여 된장의 맛과 향을 상승시킬 뿐만 아니라 또한, 영양학적으로도 뛰어난 역할을 하여 본 발명은 건강에도 유익한 식품이 되는 것이다.Therefore, as the meju is aged, it plays a role of raising the fragrant flavor and taste of miso, and the sweetness of jujube improves the flavor of miso by adding sweetness to miso and raising the flavor and taste of miso . Gunpowder and Songhwa are excellent in terms of nutrition and taste of miso. As described above, the soybean paste of the present invention contains water, meju, salt, safflower, jujube, lacquer, and sesame. These compositions are mixed and interact to increase the taste and flavor of miso In addition, it plays an excellent nutritional role, so that the present invention becomes a healthful food.
이와같이 하여, 상기 조성물이 포함되어 제조된 송화된장은 맛과 향이 뛰어나서 현대인의 기호에 적합할 뿐 아니라, 건강을 유익하게 하는 우수한 효과가 있다.Thus, the soy sauce prepared with the above composition has excellent taste and flavor, which is not only suitable for the taste of modern man, but also has an excellent effect of benefiting health.
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