KR20160025098A - Soybean paste with mud snails and method of preparing same - Google Patents
Soybean paste with mud snails and method of preparing same Download PDFInfo
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- KR20160025098A KR20160025098A KR1020140111261A KR20140111261A KR20160025098A KR 20160025098 A KR20160025098 A KR 20160025098A KR 1020140111261 A KR1020140111261 A KR 1020140111261A KR 20140111261 A KR20140111261 A KR 20140111261A KR 20160025098 A KR20160025098 A KR 20160025098A
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Abstract
Description
본 발명은 우렁 쌈장 및 그 제조방법에 관한 것으로, 보다 상세하게는 저염의 우렁 쌈장으로 나트륨 과다 섭취를 지양하고, 약간 칼칼한 맛을 내면서 콩삶은 물과 견과류가 갖는 고소한 맛을 살려 쌈장의 맛을 더 좋게 하며, 우렁과 된장이 갖는 영양성분과 함께 콩삶은 물과 견과류에 포함된 영양성분으로 건강을 보다 균형있게 증진시킬 수 있도록 한 우렁 쌈장 및 그 제조방법에 관한 것이다.
More particularly, the present invention relates to a method of producing an oyster shell and a method for producing the same, and more particularly, to an oyster shell of low salinity, And boiled bean boiled with nutrients contained in water and nuts to improve health in a more balanced manner by nutrients contained in water and nuts, and a preparation method thereof.
주지된 바와 같이 우렁 쌈장은 된장에 우렁을 넣고 양념하여 볶아낸 것으로서, 우렁으로 쌈장의 맛을 살리고 우렁이 갖고 있는 영양성분을 섭취하여 건강에 도움을 줄 수 있도록 한 것이다.
As is well known, Uchwangseumjang is made by roasting the miso and seasoning it. It is made by roasting the taste of sejangjang and consuming nutrients from the snail.
우렁 쌈장에 관련한 문헌의 일 례로 국내 공개특허 제2000-0063472호(2000.11.06.공개.) "우렁 쌈장 및 그 제조방법"이 제안된 바 있는 것으로, 상기 우렁 쌈장 및 그 제조방법은 우렁살 45∼65 중량부, 된장 125∼145 중량부, 미분(米粉) 0.8∼1.2 중량부 및 소량의 향신료로 우렁 쌈장을 구성하고, 그 제조방법은 우렁을 삶은 후에 껍질을 벗겨서 우렁살을 취하고, 상기 우렁살로부터 이물질을 제거하고, 상기 우렁살로부터 물기를 제거하고, 된장 125∼145중량부를 물 10∼15 중량부에 풀어서 희석 된장을 만들고, 상기 희석 된장을 0.8∼1.3분간 가열하면서 잘 저어주고, 상기 가열된 희석 된장에 상기 이물질 및 물기가 제거된 우렁살 45∼65 중량부, 미분(米粉) 0.8∼1.2 중량부 및 소량의 향신료를 가하여주고, 이것을 0.8∼1.3분간 다시 가열하면서 잘 저어준 후에 가열을 중지하고, 얻어진 우렁 쌈장을 실온에서 장시간 방치하여 충분히 냉각시킨 것이다.
As an example of documents related to the udon sauce, Korean Patent Laid-Open Publication No. 2000-0063472 (published on November 11, 2000), "Urechsangjang and its manufacturing method" has been proposed. And a method for producing the saengjamjang is as follows: the pan is boiled, the husk is removed, the flesh is removed, Removing water from the flesh of the flesh, releasing 125 to 145 parts by weight of doenjang into 10 to 15 parts by weight of water to prepare a diluted soybean paste, heating the diluted soybean paste to 0.8 to 1.3 minutes, 45 to 65 parts by weight of ragweed having been removed from the diluted soybean paste by heating, 0.8 to 1.2 parts by weight of fine powder (rice flour) and a small amount of spice were added and heated again for 0.8 to 1.3 minutes, Stop , And the obtained oviposition field was left at room temperature for a long time and sufficiently cooled.
또한, 우렁 쌈장의 제조방법의 다른 실시예로는 우렁을 삶은 후에 껍질을 벗겨서 우렁살을 취하고, 상기 우렁살로부터 이물질을 제거하고, 상기 우렁살로부터 물기를 제거하고, 다시마를 끓여 얻은 다시마국물 10∼15 중량부에 된장 125∼145중량부를 풀어서 희석 된장을 만들고, 상기 희석 된장을 0.8∼1.3분간 가열하면서 잘 저어주고, 상기 가열된 희석 된장에 상기 이물질 및 물기가 제거된 우렁살 45∼65 중량부, 미분(米粉) 0.8∼1.2 중량부 및 소량의 향신료를 가하여주고, 이것을 0.8∼1.3분간 다시 가열하면서 잘 저어준 후에 가열을 중지하고, 얻어진 우렁 쌈장을 실온에서 장시간 방치하여 충분히 냉각시킨 것이다.
In another embodiment of the method for manufacturing the boiled poultry, the boiled poultry is peeled off, the poultry is removed, the foreign material is removed from the poultry meat, the water is removed from the poultry meat, and the kelp soup 10 And 15 to 45 parts by weight of soybean paste were dissolved in 125 to 145 parts by weight of soybean paste to prepare a diluted soybean paste. The diluted soybean paste was heated for 0.8 to 1.3 minutes while being stirred, 0.8 to 1.2 parts by weight of rice powder and a small amount of spice were added and heated for about 0.8 to 1.3 minutes while being heated again and then the heating was stopped and the obtained cole pans were allowed to stand at room temperature for a long time and sufficiently cooled.
그러나, 이러한 종래의 우렁 쌈장 및 그 제조방법은 희석 된장으로 짠맛을 없애준다고는 하나, 된장 고유의 짠맛을 근본적으로 해결하지 못해 된장의 짠맛으로 인해 쌈장의 맛이 떨어질 뿐 아니라 나트륨의 과다 섭취로 건강에 좋지 않고, 영양학적으로도 건강에 도움되는 성분이 고르게 많이 포함되어 있지 않아 영양의 불균형을 초래하는 문제점이 있었다.
However, the conventional method of producing boiled poultry and its production method is that the salty taste is eliminated by the diluted soybean paste, but the salty taste of the soybean paste is not solved fundamentally because of the salty taste of the soybean paste, And nutritional health ingredients are not included in a large amount.
이에 본 발명은 상기한 바와 같은 종래의 제반 문제점을 해소하기 위해 창안된 것으로서, 그 목적은 저염의 우렁 쌈장으로 나트륨 과다 섭취를 지양하고, 약간 칼칼한 맛을 내면서 콩삶은 물과 견과류가 갖는 고소한 맛을 살려 쌈장의 맛을 더 좋게 하며, 우렁과 된장이 갖는 영양성분과 함께 콩삶은 물과 견과류에 포함된 영양성분으로 건강을 보다 균형있게 증진시킬 수 있도록 한 우렁 쌈장 및 그 제조방법을 제공함에 있다.
Accordingly, the present invention was conceived to overcome the above-described problems of the prior art. The object of the present invention is to provide a low-salt oviposition sauce that avoids excessive sodium intake, It is an object of the present invention to provide an umbrella and a manufacturing method thereof, which can improve the health of the bean jam by improving the taste of the bean jam and improving the health of nutrients contained in water and nuts,
이러한 본 발명의 목적을 달성하기 위한 본 발명에 의한 우렁 쌈장의 양념장 제조방법의 한 형태는, 우렁의 비린내와 흙냄새가 나지 않도록 깨끗이 세척 및 손질하고 익히는 우렁 준비단계와; 물 100 중량부에 대하여 백태콩 30 ∼ 40 중량부의 비율로 혼합하여 24시간 동안 침지시킨 후 30 ∼ 40분 동안 삶은 후 믹서기로 곱게 갈아 준비하는 콩물 준비단계와; 땅콩 100 중량부에 대하여, 아몬드 100 중량부, 해바라기씨 100 중량부, 호박씨 100 중량부, 잣 30 ~ 34 중량부, 호두 64 ~ 67 중량부의 비율로 혼합하여 땅콩가루와 같이 씹히는 정도의 입도로 분쇄하여 준비하는 견과류 준비단계와; 간 양파 100 중량부에 대하여, 간 마늘 5 ~ 5.3 중량부의 비율로 혼합하여 야채를 준비하는 야채 준비단계와; 재래식 된장 100 중량부에 대하여, 조선집된장 17 ~ 18 중량부, 고추장 19 ~ 21 중량부, 다진 쇠고기 1 ~1.4 중량부, 천연조미료 0.8 ~ 1 중량부, 설탕 2 ~ 4 중량부, 후추 0.5 ~ 0.7 중량부, 매실청 2 ~ 2.6의 비율로 혼합하여 준비하는 양념 준비단계와; 상기 콩삶은 물과 견과류 및 야채, 양념을 모두 함께 고르게 섞은 다음, 24시간 이상 냉장고에 숙성시키는 혼합 및 숙성단계와; 상기 혼합 및 숙성단계를 거친 쌈장을 센불로 달구어지고 참기름을 두른 뚝배기에 미리 익힌 우렁과 2:1의 비율로 혼합하여 3 ~ 4분 동안 자박하게 졸여 볶은 후 고명으로 대파를 약간 썰어 올려 놓는 조리단계;로 이루어진 것을 특징으로 한다.
To achieve these and other advantages and in accordance with the purpose of the present invention, as embodied and broadly described herein, there is provided a method of manufacturing a sauce pan, comprising the steps of: preparing a beef spoon that is cleaned, cleaned, Mixing 30 to 40 parts by weight of white beans with 100 parts by weight of water, immersing the mixture for 24 hours, boiling for 30 to 40 minutes, and finely grinding the mixture with a blender; 100 parts by weight of almonds, 100 parts by weight of sunflower seeds, 100 parts by weight of pumpkin seeds, 30 to 34 parts by weight of pine nut, and 64 to 67 parts by weight of walnuts were mixed with 100 parts by weight of peanuts, Preparing a nuts preparation step; A vegetable preparation step of preparing vegetables by mixing 5 to 5.3 parts by weight of liver garlic with respect to 100 parts by weight of liver onion; 17 to 18 parts by weight of Korean traditional soybean paste, 19 to 21 parts by weight of red pepper paste, 1 to 1.4 parts by weight of ground beef, 0.8 to 1 part by weight of natural seasoning, 2 to 4 parts by weight of sugar, 0.5 to 0.7 part by weight of black pepper By weight, and 2 to 2.6 parts of cucumber blue; Mixing and stirring the soybean boiled water, nuts, vegetables, and spices together evenly and then aging in a refrigerator for more than 24 hours; The above-mentioned mixing and aging step is carried out in a hot-boiled oyster sauce, mixed with sesame oil in a 2: 1 ratio, and boiled for 3 to 4 minutes. ; ≪ / RTI >
상술한 바와 같이 본 발명은 콩삶은 물에 땅콩, 아몬드, 해바라기씨, 호박씨, 잣, 호두를 땅콩가루와 같이 씹히는 정도로 분쇄한 견과류 가루와, 간 양파와 마늘, 조선집된장에 짠맛을 줄이기 위해 재래식 된장을 섞고 고추장으로 약간 칼칼한 맛을 내며, 매실청으로 감칠맛이 나게 하면서 다진 쇠고기와 천연조미료, 설탕, 후추로 간을 맞추어 쌈장을 만들어 숙성시킨 후 뚝배기에 참기름을 두르고 먹는 사람의 수에 맞추어 숙성된 쌈장과 우렁을 적당량 넣어 볶아 우렁 쌈장을 제조함으로써 콩삶은 물과 견과류에 의해 된장의 짠맛이 없어진 저염의 쌈장이 되어 나트륨 과다 섭취로 인해 건강을 해치게 되는 것을 지양할 수 있을 뿐만 아니라 콩삶은 물과 견과류가 갖는 고소한 맛으로 쌈장의 맛을 더 좋게 하며, 우렁과 된장이 갖는 영양성분과 함께 콩삶은 물과 견과류, 야채에 포함된 각종 영양성분의 섭취로 심혈관 질환의 예방, 소화기능 촉진, 혈액순환, 피부 미용, 노화 방지, 함암 효과, 두뇌발달, 치매 예방 등과 같은 각종 질병의 예방은 물론 건강을 보다 균형있게 증진시킬 수 있는 효과를 갖게 된다.
As described above, the present invention relates to a method for reducing the salty taste of soybean paste, garlic, and chinese cabbage, which is crushed into peanut powder such as peanut, almond, sunflower seed, pumpkin seed, pine nut and walnut, Mixed with beef, natural seasoning, sugar, and pepper to make a sesame seed and make it aged. Then, put sesame oil in the pot, and add the seasoned sesame seeds And boiled bean paste in an appropriate amount to make boiled seaweed sauce, so soybean boiled water and nuts will not be salted in the salty taste of soy sauce, low sodium salt intake can overcome the health of the spoil, as well as beans boiled water and nuts It makes the taste of Ssamjang better and the nutritional ingredient of 렁 and miso, In addition to prevention of various diseases such as prevention of cardiovascular diseases, promotion of digestive function, circulation of blood, skin care, anti-aging, anti-cancer effect, brain development, prevention of dementia, etc. by intake of various nutrients contained in water, nuts and vegetables, So that it is possible to improve the balance more effectively.
도 1은 본 발명에 의한 우렁 쌈장의 제조방법을 나타낸 흐름도.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a method for manufacturing an udon bundle according to the present invention; FIG.
이하, 본 발명에 의한 우렁 쌈장의 제조방법을 실시예에 따라 상세히 설명하기로 한다.Hereinafter, a method of manufacturing an udon seedling according to the present invention will be described in detail with reference to examples.
본 발명은 콩삶은 물, 견과류 가루, 야채, 양념을 준비해 함께 섞어 혼합한 후, 냉장고에 24시간 이상 숙성시켜 쌈장을 만든다. 이때, 콩삶은 물 100 중량부에 대하여, 땅콩 가루와 아몬드 가루 및 해바라기씨 가루, 호박씨 가루, 잣 가루, 호두 가루를 혼합한 견과류 가루 19 ~ 21 중량부, 간 양파와 마늘을 혼합한 야채 27 ~ 30 중량부, 재래식된장에 조선집된장과 고추장 및 다진 쇠고기, 천연조미료, 설탕, 후추, 매실청을 혼합한 양념 75 ~ 78 중량부를 혼합해 냉장고에서 최소 24시간 이상 숙성시켜 쌈장을 만든다. 그런 다음 사람 수에 맞추어 적당량 참기름을 두른 달구어진 뚝배기에 덜어 미리 익힌 우렁을 넣고 2인 기준으로 중불에서 약 4 ~ 5분 동안 자박하게 볶아준 후 마지막으로 고명으로 대파를 썰어 올려 놓음으로써 일련의 우렁 쌈장을 제조할 수 있게 되는 것으로서, 이를 단계별로 상세히 설명하면 다음과 같다.
In the present invention, soybean boiled water, nuts powder, vegetables, and seasonings are prepared and mixed together, and then aged in a refrigerator for more than 24 hours to prepare a sesame seed. 19 to 21 parts by weight of a mixture of peanut powder, almond powder, sunflower seed powder, pumpkin seed powder, pine nut powder and walnut powder, 100 parts by weight of soybean boiled water, And 75 ~ 78 parts by weight of seasoning mixed with Korean traditional miso, kochujang, minced beef, natural seasoning, sugar, pepper, and plum wine are mixed in a refrigerator for at least 24 hours to prepare a sesame paste. Then, according to the number of people, the proper amount of sesame oil in a tangerle filled with pre-cooked boiled crab, put in a pre-cooked for 2 ~ 4 people for about 5 minutes to fry for a long time, And thus it is possible to manufacture the sesame sauce, which will be described step by step as follows.
(( 우렁Wild 준비단계) Preparation stage)
우렁은 순수 국내산을 사용하고, 손질은 밀가루를 풀어 놓은 물에 담궈서 문질러 세척하거나 쌀뜨물에 담가두었다가 흐르는 물에 씻어서 채반에서 물기를 빼내어 잡내를 제거한다. 밀가루를 사용하면 비린내와 우렁의 흙냄새를 없앨 수 있다.It uses pure domestic products and the cleaning is done by rubbing the flour in the unleavened water, rinsing it, rinsing it in rice hot water, rinsing it in running water, removing the water from the wicket. Using flour can eliminate the smell of fishy smell and turf.
우렁은 단백질, 칼슘, 철분, 비타민 등이 풍부하여 물속의 웅담, 웰빙 자연보양식이라 할 수 있다. 효능으로는 종기로 인한 통증을 없애주고, 위염, 위암과 같은 위쪽에 좋으며, 각기병(비타민B1 결핍증, 티아민 결핍증), 황달 등 이뇨작용에 도움을 준다. 또한 콩나물보다 해독작용이 좋아 간이 좋지 않은 사람들에게 좋다.
It is rich in proteins, calcium, iron, vitamins, etc., and it can be said that it is an umbrella in the water and a natural well-being. The efficacy removes pain caused by boils and is good for upper gastrointestinal, gastric, and diabetic factors such as angina (vitamin B1 deficiency, thiamin deficiency) and jaundice. It is also good for people who do not like liver because they have more detoxification action than bean sprouts.
(( 콩물Bean 준비단계) Preparation stage)
콩은 고소한 맛과 영양 성분이 뛰어난 백태가 사용된다. 백태는 된장 등의 장을 담그는 기본 재료인 메주를 만드는 데 가장 널리 쓰여 메주콩이라고도 한다. 영양면에서는 레시틴, 사포니, 이소플라본, 트립신인히비터 등의 성분이 특별히 많이 들어 있다. 이러한 성분들은 항암 작용을 비롯하여 혈중 콜레스테롤을 낮추고, 지방 합성을 억제함으로써 비만을 예방하며, 정장 작용을 통해 장 운동을 활성화시키며, 배변을 용이하게 함으로써 변비를 예방하는 효과를 가진다. 어려서부터 노란콩을 지속적으로 섭취하게 되면 성인병에 걸릴 확률이 매우 줄어든다고 한다. 메주로 만들어 된장, 간장, 고추장 등을 담그는 데 가장 많이 쓰이는데, 이처럼 발효시킨 음식으로 먹을 때 영양 성분의 효과가 몇 배로 커지게 된다. 물 100 중량부에 대하여 백태콩 30 ∼ 40 중량부의 비율로 혼합하여 24시간 동안 침지시킨 후 30 ∼ 40분 동안 삶은 다음 믹서기로 곱게 갈아 준비한다.
The soybean is excellent in taste and nutritional content. It is most commonly used to make meju, which is the base material for soaking soybean paste and so on. Nutritionally, lecithin, saponin, isoflavones, trypsinin Hibiter and contains a lot of other ingredients. These components have the effect of preventing constipation by lowering the blood cholesterol, inhibiting fat synthesis, preventing obesity, activating intestinal motility through the action of the dressing, and facilitating bowel movements. Continued ingestion of yellow soybeans from early childhood is said to reduce the chances of getting adult diseases. It is most commonly used to soak in soy sauce, soy sauce, and gochujang made with meju, and the effect of nutrients is several times larger when they are eaten with this fermented food. 30 to 40 parts by weight of white beans is added to 100 parts by weight of water, and the mixture is immersed for 24 hours. The mixture is boiled for 30 to 40 minutes and then finely ground with a blender.
(견과류 준비단계)(Nuts preparation stage)
땅콩, 아몬드, 해바라기씨, 호박씨, 잣, 호두를 곱게 갈지 않고 땅콩가루와 같이 씹힐 정도의 입자로 갈아서 사용한다. 땅콩 100 중량부에 대하여, 아몬드 100 중량부, 해바라기씨 100 중량부, 호박씨 100 중량부, 잣 30 ~ 34 중량부, 호두 64 ~ 67 중량부를 혼합한 후 분쇄하여 준비한다.
Peanuts, almonds, sunflower seeds, pumpkin seeds, pine nuts and walnuts are not finely ground but used to grind to a degree of crunching like peanut flour. 100 parts by weight of almonds, 100 parts by weight of sunflower seeds, 100 parts by weight of pumpkin seeds, 30 to 34 parts by weight of pine nut, and 64 to 67 parts by weight of walnuts are mixed with 100 parts by weight of peanut.
땅콩은 주지된 바와 같이 고소한 맛의 대표적인 식품으로서, 혈관에 쌓여 있는 콜레스테롤을 감소시켜 심장질환이나 심혈관질환을 예방하는데 효과적인 작용을 하고, 숙취해소에 좋을 뿐 아니라 소화에 도움을 주며, 피로회복과 원기회복, 두뇌발달에 좋다.
Peanut is a typical food with high taste as well known. It is effective in preventing heart disease and cardiovascular diseases by decreasing cholesterol accumulated in the blood vessels. It is good for hangover, helps digestion, Recovery, good for brain development.
아몬드는 견과류가 갖고 있는 두뇌발달은 물론 비타민E가 함유되어 있기 때문에 노화까지 막아주고, 칼슘과 마그네슘이 다양하게 함유되어 있어 뼈를 강화시켜주어 골다공증을 예방해주며, 껍질에 폴라보노이드 성분이 다량으로 함유되어 있어 우리 몸에 좋지 않은 활성산소를 없애주고, 불포화지방산으로 인해 콜레스테롤은 낮추고 고혈압이나 심근경색 등과 같은 심혈관 질환에 도움을 준다.
Almonds contain not only the brain development of nuts but also vitamin E, which prevents aging. It contains various calcium and magnesium compounds to strengthen osteoporosis. It also contains a large amount of polyvonoids in the shell. It helps to eliminate free radicals in our body, lowers cholesterol by unsaturated fatty acids, and helps with cardiovascular diseases such as hypertension and myocardial infarction.
해바리기씨는 칼륨, 칼슘, 철분 등의 무기질과 일반 곡류가 정제 과정에서 상실하기 쉬운 비타민B 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 vitamin B complexes, which are easily lost in the process of refining, such as minerals such as potassium, calcium, and iron, and general cereals, which are excellent for hypertension and nervous irritation, so they are good for arteriosclerosis It also helps blood circulation and normalizes the liver function by helping the nutrients absorb into the body.
호박씨는 항균 효과가 탁월하다. 통상 설탕이 들어간 음식을 많이 섭취하게 되면 칸디다균(구강, 인후에 사는 효모같은 진균류)과 같은 효모균이 지나치게 자라게 되는데, 호박씨가 이러한 효모균이 지나치게 자라나는 것을 방해한다. 그리고 고단백질로 아몬드보다 단백질 함량이 풍부해 오랫동안 포만감을 유지하고 저혈당을 치료하고 예방하는데 도움을 준다. 또한, 호박씨는 세포의 영향 균형을 가져오고 몸안에 산도의 균형을 도울 수 있는 알칼리성을 띠고 있어 여드름이나 체중증가 그리고 스트레스 등으로 발생되는 염증을 막고, 고식이섬유로 소화기능을 돕고 혈당 조절에도 도움을 준다.
Pumpkin seeds are excellent antimicrobial effect. If you eat a lot of sugar-containing foods, yeast cells such as candida (fungi such as those living in the mouth and throat) are overgrown, and pumpkin seeds prevent them from overgrowing. And it is high protein, rich in protein content than almonds, helps to maintain fullness and to treat and prevent hypoglycemia for a long time. In addition, pumpkin seeds have an alkaline ability to balance the effects of cells and help balance acidity in the body, preventing inflammation caused by acne, weight gain and stress, and helping the digestive function and controlling blood sugar. .
잣은 철분이 풍부해 빈혈에 좋고, 미각장애를 예방하는 아연이 풍부하게 함유되어 있으며, 혈액을 맑게 하고 혈관을 깨끗하게 해주는 알파리놀레산이 많아 동맥경화에 탁월하고, 비타민E가 풍부해 피부 미용과 노화방지에 좋으며, 뇌세포를 구성하는 아미노산이 다량으로 함유되어 있어 뇌세포를 형성하고 치매를 예방하는 효능이 있다.
Pine nuts are abundant in iron and are good for anemia. They contain plenty of zinc to prevent taste disorders. They are excellent in arteriosclerosis because they contain a lot of alpha-linoleic acid that cleans blood and cleans blood vessels. It is rich in vitamin E, It is good for prevention, and contains a large amount of amino acids that make up brain cells, so it has the effect of forming brain cells and preventing dementia.
호두는 두뇌발달에 대표적인 식품으로 고혈압이나 동맥경화 등과 같은 혈관계 질환에 탁월하고, 콜레스테롤 수치를 낮춰주는 효과가 있어 혈관을 깨끗하게 해주는데 도움을 준다. 또한, 암을 예방하는 황산화성분을 함유하고 있어 유방암을 예방하는데 도움을 준다.
Walnut is a typical food for brain development. It is excellent for vascular diseases such as hypertension and arteriosclerosis, and it helps lower the cholesterol level and clean the blood vessels. It also contains a sulfated component to prevent cancer, which helps prevent breast cancer.
이같이 견과류는 콩삶은 물과 함께 된장을 짠맛을 없애줄 뿐만 아니라 고소한 맛을 더 촉진시키고, 소화기능에 높이며, 고혈압이나 동맥경화 등과 같은 혈관계 질환 및 치매, 빈혈 예방, 기억력 향상, 두뇌발달, 노화방지, 피부 미용 등의 각종 영양성분을 가지고 있어 각종 비타민과 항암 효과를 갖는 된장과 위와 간에 좋은 우렁의 각종 영양성분과 함께 건강에 도움을 주게 되는 것이다.
In addition to eliminating the salty taste of soybean paste with boiled soybean water, the nuts enhance the flavor of the miso, enhance the digestive function, improve vascular diseases and dementia such as hypertension and arteriosclerosis, anemia prevention, memory improvement, brain development, Skin beauty, and various nutritional ingredients, such as various vitamins and anti-cancer effects of doenjang and stomach, along with nutrients and good nutrition, will help health.
(야채 준비단계)(Vegetable preparation stage)
야채는 양파와 마늘을 갈아서 준비하는데, 이때 견과류의 씹히는 고소한 맛과 콩삶은 물의 자연스런 맛을 살리기 위해 다른 야채는 일절 사용하지 않고 쌈장 맛을 살리기 위해 양파와 마늘만 갈아서 준비한다. 이때, 간 양파 100 중량부에 대하여, 간 마늘 5 ~ 5.3 중량부를 혼합하여 준비한다.
Vegetables are prepared by grinding onions and garlic. At this time, in order to take advantage of the nasty taste of nuts and the natural taste of boiled water, other vegetables are not used at all. At this time, 5 to 5.3 parts by weight of liver garlic is mixed and prepared for 100 parts by weight of liver onion.
양파는 주지된 바와 같이 특유의 매운맛 알린 성분이 발암물질인 니트로소아민의 생성을 억제하고, 세포의 유전자가 암세로로 변이되는 것을 방지하며, 유화 프로필 성분이 콜레스테롤을 분해하고, 겉껍질에 응집되어 있는 퀘르세틴은 동맥경화를 예방하고 혈관의 확장과 수축을 원활하게 하여 고지혈증을 예방 및 치료한다. 또한, 음색 내 비타민B1의 흡수를 촉진하고 비타민B1이 풍부한 과일이나 채소와 함께 섭취하면 비타민 흡수가 두배로 증가해 신진대사를 활발하게 하여 피로 회복 및 스테미너가 좋아질 뿐만 아니라 황산화 물질을 함유해 인체의 산화를 억제하고 노화를 지연시키는 효능을 갖는다.
Onion is known to inhibit the production of nitrosamine, which is a carcinogenic substance, to prevent the gene of the cell from being transversely transcribed, and the oil profile component to decompose cholesterol and to aggregate in the shell Quercetin prevents arteriosclerosis and smoothes the expansion and contraction of blood vessels to prevent and treat hyperlipidemia. In addition, promoting the absorption of vitamin B1 in the tone and vitamin B1-rich with fruits and vegetables to be consumed with double the absorption of vitamin is activated by metabolism, not only to improve fatigue and stamina, And has the effect of delaying the aging.
마늘은 간장의 해독 및 체력을 증진시켜 주고, 보통 살균제보다 15배 이상 살균력이 강하며, 게르마늄과 기타 여러가지 효소가 있어 암세포의 증식을 막고, 혈액이 혈관 속에서 응고되는 것을 방지해 뇌경색이나 심근경색을 예방한다. 또한 마늘에 함유되어 있는 알라신은 인슐린을 활성화시키므로 당뇨병으로 생기는 혈관 장애성 합병증을 예방할 뿐 아니라 혈관에 달라 붙어서 혈액의 흐름을 방해하는 지방을 배출시키는 작용이 있어 고혈압 예방 및, 혈관을 확장시켜서 혈액의 흐름을 원활하게 해주어 혈압을 안정된 상태로 유지할 수 있게 해주고, 황산화 작용과 진통 작용, 몸을 따뜻하게 해주는 작용과 신경통과 무릎통증을 완화시켜 주는 작용 등을 한다.
Garlic improves liver detoxification and physical fitness. It has strong sterilizing power more than 15 times more than sterilizing agent. It has germanium and various other enzymes to prevent the growth of cancer cells, prevent blood from clotting in blood vessels, . In addition, since it activates insulin in the garlic, it not only prevents the complications of vascular obstruction caused by diabetes, but also acts to release fat that interferes with the flow of blood adhering to the blood vessel, thereby preventing hypertension and expanding blood vessels It makes the flow smooth and keeps the blood pressure stable, sulfation and analgesia, warming the body, and relieving pain and knee pain.
(양념 준비단계)(Seasoning preparation step)
양념은 재래식 된장, 조선집된장, 고추장, 다진 쇠고기, 천연조미료, 설탕, 후추, 매실청을 사용한다. 조선집된장은 짜서 심심한 재래식 된장과 섞어 중간의 짭짤한 맛이 나게 하고, 고추장을 넣어 약간 칼칼한 맛을 즐길 수 있도록 하면서 약간 붉게 색을 맞춘 것이다. 다진 쇠고기와 천연조미료는 양념 맛이 좀더 좋아지도록 첨가하는 것으로, 천연조미료는 자연에서 나는 것을 기본으로 말리고 발효시켜 가루를 낸 것을 사용하는데, 통상 멸치, 마른 새우, 말린 표고버섯, 북어 등의 재료가 사용되고, 시중에 천연조미료의 제품이 많이 판매되고 있다. 그리고, 매실청은 감칠맛을 내기 위해 사용한다.Seasonings include traditional miso, Korean paste miso, kochujang, minced beef, natural seasoning, sugar, pepper, and plum. Chosun domesticated soybeans are mixed and mixed with bemused traditional miso to make a salty taste of middle, and put a red pepper paste to enjoy a little chalky taste, and it is a little reddish color. Chopped beef and natural seasoning are added to make seasoning taste better. Natural seasoning is dried and fermented based on natural frying. It is usually used with anchovy, dried shrimp, dried shiitake mushrooms, And many products of natural seasoning are sold on the market. And, the plum cake is used for a rich taste.
이러한 양념은 재래식 된장 100 중량부에 대하여, 조선집된장 17 ~ 18 중량부, 고추장 19 ~ 21 중량부, 다진 쇠고기 1 ~1.4 중량부, 천연조미료 0.8 ~ 1 중량부, 설탕 2 ~ 4 중량부, 후추 0.5 ~ 0.7 중량부, 매실청 2 ~ 2.6의 비율로 혼합하여 준비한다.
This seasoning is applied to 100 parts by weight of conventional doenjang, 17 to 18 parts by weight of Korean traditional soybean paste, 19 to 21 parts by weight of red pepper paste, 1 to 1.4 parts by weight of ground beef, 0.8 to 1 part by weight of natural seasoning, 2 to 4 parts by weight of sugar, 0.5 to 0.7 parts by weight, and 2 to 2.6 parts of cucumber blue.
(혼합 및 숙성단계)(Mixing and aging step)
상기 콩물 준비단계, 견과류 준비단계, 야채 준비단계, 양념 준비단계를 거쳐 준비된 콩삶은 물, 견과류 가루, 간 야채, 양념을 모두 함께 넣고 고르게 섞어 혼합한 다음, 냉장고에 24시간 동안 숙성시키게 된다. 이때 콩삶은 물은 된장의 짠맛을 없애 부드러운 저염된장이 되게 함과 동시에 견과류와 함께 고소한 맛을 배가 시킨다. 예전에 우리나라에서 겹된장을 즐겨 먹었는데, 일년 숙성시킨 된장에 콩삶은 물을 넣어 치대어 다시 숙성시켜 먹던 된장을 겹된장이라 하고, 콩삶은 물을 섞어주면 된장의 염도가 낮아지고 맛이 더 좋아진다고 전해진다.
Soybean boiled water, nuts flour, liver vegetables, and seasoning prepared through the preparation of the bean, the preparation of the nuts, the preparation of the vegetables and the preparation of the spices are mixed together and mixed in the refrigerator for 24 hours. At this time, soybean boiled water will remove the salty taste of miso, making it a soft, low salt miso, while at the same time nourishing flavor with nuts. In the past, we ate miso miso in our country, but I put the boiled soybean water in the aged miso for one year, and the miso which it eats when it is aged again and it is called the double miso, and if soybean boiled water is mixed, the saltiness of miso becomes low and taste becomes better It is passed.
(조리단계)(Cooking step)
뚝배기를 센불로 달구어 참기름을 두르고 약한 불에서 쌈장과 미리 익힌 우렁을 2:1의 비율로 섞어 3 ~ 4 분 동안 자박하게 졸여 볶은 후 고명으로 대파를 약간 썰어 올려 놓으면 우렁쌈장을 완성하게 된다. 이때, 쌈장의 혼합 비율이 높으면 쌈장의 맛이 너무 진해 우렁의 맛을 저하되고, 우렁의 혼합 비율이 높으면 쌈장의 맛이 저하되어 우렁 쌈장 전체의 맛이 약간 밋밋해지므로 쌈장과 우렁을 2:1의 혼합 비율로 맞추는 것이 바람직하다. Put the pot in high heat and put sesame oil. In a weak fire, mix the sesame seeds and the pre-cooked boiled beans at a ratio of 2: 1 and boil them for 3 ~ 4 minutes. At this time, when the mixing ratio of the sesamsam is high, the taste of the sesamschang is so bad that the taste of the sea lobes is deteriorated. If the mixing ratio of the sea urchins is high, the taste of the sesamschang is lowered and the taste of the whole seaweed is slightly flat. It is preferable to adjust the mixing ratio.
이렇게 완성된 우렁 쌈장은 콩삶은 물과 견과류에 의해 저염 상태가 되어 짜지 않을 뿐 아니라 견과류와 함께 고소한 맛이 더해져 쌈장의 맛을 한층 돋워 주고, 콩삶은 물과 견과류, 야채, 된장이 갖고 있는 영양성분의 섭취로 심혈관 질환의 예방, 소화기능 촉진, 혈액순환, 피부 미용, 노화 방지, 함암 효과, 두뇌발달, 치매 등을 예방할 수 있게 되는 것이다.
The finished boiled seaweed is made by boiling water and nuts and is not salted. It is added to the taste of noodles with nuts and added to the flavor of the walnut. The soybean boiled water, nuts, vegetables, The prevention of cardiovascular diseases, promotion of digestive function, blood circulation, skin beauty, anti-aging, anti-cancer effect, brain development, dementia and the like can be prevented.
<< 실시예Example 1> 1>
200인분 기준으로 물 5 ~ 6kg에, 백태 2.5kg을 하루동안 불린 다음, 30 ~ 35분 동안 삶아 곱게 갈아 콩삶은 물 7.5kg을 준비한다. 그리고, 땅콩 300g, 아몬드 300g, 해바라기씨 300g, 호박씨 300g, 잣 100g, 호두 200g을 혼합해 땅콩가루와 같이 씹힐 정도의 입도로 분쇄하여 견과류 가루 1.5kg을 준비하다. 또한, 간 양파 2kg과 간 마늘 104g을 혼합하여 야채 2.2kg을 준비하고, 재래식 된장 4kg, 조선집된장 700g, 고추장 800g, 다진 쇠고기 52g, 천연조미료 36g, 설탕 120g, 후추 24g, 매실청 100g을 혼합해 양념 5.832kg을 준비한다.For 200 servings, pump 5 to 6 kg of water, 2.5 kg of white rice per day, boil for 30 to 35 minutes, finely boil 7.5 kg of boiled water. And we prepare 1.5kg of nuts powder by crushing 300g of peanuts, 300g of almonds, 300g of sunflower seeds, 300g of pumpkin seeds, 100g of pine nut, and 200g of walnuts to crumble with peanut powder. Mix 2kg of liver onion and 104g of liver garlic and prepare 2.2kg of vegetables. Mix 4kg of traditional miso, 700g of Korean traditional miso paste, 800g of red pepper paste, 52g of minced beef, 36g of natural seasoning, 120g of sugar, 24g of pepper and 100g of plum Prepare 5.832kg of seasoning.
이렇게 준비된 콩삶은 물 7.5kg, 견과류 가루 1.5kg, 야채 2.2kg, 양념 5.832kg을 모두 함께 혼합한 후 24시간 이상 냉장고에 숙성시켜 쌈장을 만든다. 그런 다음, 사람 수에 맞추어 센불로 달구어지고 참기름을 두른 뚝배기에 미리 익힌 우렁과 2:1의 비율로 혼합하여 3 ~ 4분 동안 자박하게 졸여 볶은 후 고명으로 대파를 약간 썰어 올려 놓음으로써 일련의 우렁 쌈장을 완성하게 되는 것이다.
Soybean boiled water prepared in this way, 7.5kg of water, 1.5kg of nuts powder, 2.2kg of vegetables, and 5.832kg of seasoning are all mixed together and aged in the refrigerator for more than 24 hours to make a sesame paste. Then, mix with a 2: 1 ratio of boiled crabs pre-cooked in sesame oil and boiled for 3 to 4 minutes. Then, by chopping them up a little, I will finish the sesame paste.
이같이 본 발명은 콩삶은 물에 땅콩, 아몬드, 해바라기씨, 호박씨, 잣, 호두를 땅콩가루와 같이 씹히는 정도로 분쇄한 견과류 가루와, 간 양파와 마늘, 조선집된장에 짠맛을 줄이기 위해 재래식 된장을 섞고 고추장으로 약간 칼칼한 맛을 내며, 매실청으로 감칠맛이 나게 하면서 다진 쇠고기와 천연조미료, 설탕, 후추로 간을 맞추어 쌈장을 만들어 숙성시킨 후 뚝배기에 참기름을 두르고 먹는 사람의 수에 맞추어 숙성된 쌈장과 우렁을 적당량 넣어 볶아 우렁 쌈장을 제조함으로써 콩삶은 물과 견과류에 의해 된장의 짠맛이 없어진 저염의 쌈장이 되어 나트륨 과다 섭취로 인해 건강을 해치게 되는 것을 지양할 수 있을 뿐만 아니라 콩삶은 물과 견과류가 갖는 고소한 맛으로 쌈장의 맛을 더 좋게 하며, 우렁과 된장이 갖는 영양성분과 함께 콩삶은 물과 견과류, 야채에 포함된 각종 영양성분의 섭취로 심혈관 질환의 예방, 소화기능 촉진, 혈액순환, 피부 미용, 노화 방지, 함암 효과, 두뇌발달, 치매 예방 등과 같은 각종 질병의 예방은 물론 건강을 보다 균형있게 증진시킬 수 있게 되는 것이다.
Thus, the present invention provides a method for reducing the salty taste of soybean paste, garlic, and chinese cabbage mixed with peanut, almond, sunflower seed, pumpkin seed, pine nut and walnut, It makes a little chalky taste and makes a rich flavor with the plum wine. It makes the bean paste, the natural seasoning, the sugar, and the pepper to make the bean paste and ages it. Then the sesame oil is put on the pot and it is aged. By frying the proper amount of roasted bean paste, soy bean boiled water and nuts can be used to reduce the salty taste of soy sauce and reduce harmful health due to excessive sodium intake. In addition, soybean boiled water and nuts , Which makes the taste of Ssamjang better, and the nutritional components of the crab and miso, The dietary intake of various kinds of foods and vegetables prevents the prevention of various diseases such as prevention of cardiovascular diseases, promotion of digestive function, blood circulation, skin care, anti-aging, anti-cancer effect, brain development and dementia prevention, It is possible to promote it.
이상에서 본 발명에 의한 우렁 쌈장 및, 그 제조방법을 구체적으로 설명하였으나, 이는 본 발명의 가장 바람직한 실시양태를 기재한 것일 뿐, 본 발명이 이에 한정되는 것은 아니며, 첨부된 특허청구범위에 의해서 그 범위가 결정되어지고 한정되어진다. 또한, 이 기술분야에서 통상의 지식을 가진 자라면 누구나 본 발명의 명세서의 기재내용에 의한 다양한 변형 및 모방을 행할 수 있을 것이나, 이 역시 본 발명의 범위를 벗어난 것이 아님은 명백하다고 할 것이다.
While the present invention has been particularly shown and described with reference to the preferred embodiments thereof, it should be understood that the present invention is not limited thereto. The range is determined and limited. It will be apparent to those skilled in the art that various changes and modifications can be made by those skilled in the art without departing from the scope of the present invention.
Claims (2)
물 100 중량부에 대하여 백태콩 30 ∼ 40 중량부의 비율로 혼합하여 24시간 동안 침지시킨 후 30 ∼ 40분 동안 삶은 후 믹서기로 곱게 갈아 준비하는 콩물 준비단계와;
땅콩 100 중량부에 대하여, 아몬드 100 중량부, 해바라기씨 100 중량부, 호박씨 100 중량부, 잣 30 ~ 34 중량부, 호두 64 ~ 67 중량부의 비율로 혼합하여 땅콩가루와 같이 씹히는 정도의 입도로 분쇄하여 준비하는 견과류 준비단계와;
간 양파 100 중량부에 대하여, 간 마늘 5 ~ 5.3 중량부의 비율로 혼합하여 야채를 준비하는 야채 준비단계와;
재래식 된장 100 중량부에 대하여, 조선집된장 17 ~ 18 중량부, 고추장 19 ~ 21 중량부, 다진 쇠고기 1 ~1.4 중량부, 천연조미료 0.8 ~ 1 중량부, 설탕 2 ~ 4 중량부, 후추 0.5 ~ 0.7 중량부, 매실청 2 ~ 2.6의 비율로 혼합하여 준비하는 양념 준비단계와;
상기 콩삶은 물과 견과류 및 야채, 양념을 모두 함께 고르게 섞은 다음, 24시간 이상 냉장고에 숙성시키는 혼합 및 숙성단계와;
상기 혼합 및 숙성단계를 거친 쌈장을 센불로 달구어지고 참기름을 두른 뚝배기에 미리 익힌 우렁과 2:1의 비율로 혼합하여 3 ~ 4분 동안 자박하게 졸여 볶은 후 고명으로 대파를 약간 썰어 올려 놓는 조리단계;
A cow preparing step for cleanly washing, grooming and cultivating so as not to smell of fishy smell and soil;
Mixing 30 to 40 parts by weight of white beans with 100 parts by weight of water, immersing the mixture for 24 hours, boiling for 30 to 40 minutes, and finely grinding the mixture with a blender;
100 parts by weight of almonds, 100 parts by weight of sunflower seeds, 100 parts by weight of pumpkin seeds, 30 to 34 parts by weight of pine nut, and 64 to 67 parts by weight of walnuts were mixed with 100 parts by weight of peanuts, Preparing a nuts preparation step;
A vegetable preparation step of preparing vegetables by mixing 5 to 5.3 parts by weight of liver garlic with respect to 100 parts by weight of liver onion;
17 to 18 parts by weight of Korean traditional soybean paste, 19 to 21 parts by weight of red pepper paste, 1 to 1.4 parts by weight of ground beef, 0.8 to 1 part by weight of natural seasoning, 2 to 4 parts by weight of sugar, 0.5 to 0.7 part by weight of black pepper By weight, and 2 to 2.6 parts of cucumber blue;
Mixing and stirring the soybean boiled water, nuts, vegetables, and spices together evenly and then aging in a refrigerator for more than 24 hours;
The above-mentioned mixing and aging step is carried out in a high-boiling oven which is boiled in hot oven and boiled in sesame oil. The mixture is mixed at a ratio of 2: 1 and then boiled for 3 to 4 minutes. ;
An ovine chowder, characterized by being produced by the method of claim 1.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107373377A (en) * | 2017-06-13 | 2017-11-24 | 河南科技大学 | A kind of spicy snail sauce and preparation method thereof |
| KR101961046B1 (en) * | 2017-11-24 | 2019-03-21 | 이복순 | Cooking method of source containing viviparous malleatus |
| CN114831301A (en) * | 2022-04-30 | 2022-08-02 | 林川贵 | Formula of tea oil hot and spicy sauce |
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| KR20000063472A (en) | 2000-07-14 | 2000-11-06 | 김형국 | Soybean Paste with Mud Snails, and Method of Preparing the Same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373377A (en) * | 2017-06-13 | 2017-11-24 | 河南科技大学 | A kind of spicy snail sauce and preparation method thereof |
| CN107373377B (en) * | 2017-06-13 | 2020-04-21 | 河南科技大学 | Spicy snail sauce and preparation method thereof |
| KR101961046B1 (en) * | 2017-11-24 | 2019-03-21 | 이복순 | Cooking method of source containing viviparous malleatus |
| CN114831301A (en) * | 2022-04-30 | 2022-08-02 | 林川贵 | Formula of tea oil hot and spicy sauce |
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