KR20180052187A - Method for manufacturing salt soybean paste containing seafood and the soybean paste made by the method - Google Patents
Method for manufacturing salt soybean paste containing seafood and the soybean paste made by the method Download PDFInfo
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 28
- 244000068988 Glycine max Species 0.000 title claims abstract description 28
- 235000014102 seafood Nutrition 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 150000003839 salts Chemical class 0.000 title claims description 15
- 239000000843 powder Substances 0.000 claims abstract description 34
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 244000294411 Mirabilis expansa Species 0.000 claims description 17
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 17
- 235000013536 miso Nutrition 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 10
- 241001474374 Blennius Species 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 7
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 7
- 239000001728 capsicum frutescens Substances 0.000 claims description 7
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 5
- 241001454694 Clupeiformes Species 0.000 claims description 5
- 241000238557 Decapoda Species 0.000 claims description 5
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 5
- 235000019513 anchovy Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 238000012258 culturing Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 7
- 238000007796 conventional method Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 9
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- 241000894006 Bacteria Species 0.000 description 2
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- 238000010411 cooking Methods 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 1
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- 102000004190 Enzymes Human genes 0.000 description 1
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
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- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A23L11/20—
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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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
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Polymers & Plastics (AREA)
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- Marine Sciences & Fisheries (AREA)
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Abstract
Description
본 발명은 해물 된장의 제조방법 및 그 제조방법에 의해 제조된 해물 된장에 관한 것이다.The present invention relates to a process for producing seafood miso and a seafood miso produced by the process.
된장은 단백질원이 풍부한 우리나라 고유의 전통발효식품으로 단맛, 짠맛, 신맛, 쓴맛 및 감칠맛 등이 서로 조화되어 구수한 맛을 내는 조미식품이다.Doenjang is a traditional fermented food of Korea that is rich in protein sources. It is a seasoned food that brings out sweet taste, salty taste, sour taste, bitter taste and rich flavor.
된장은 콩을 주원료로 미생물을 이용하여 장기간 발효 숙성시켜 제조하며, 음식의 맛을 내기 위한 조미료의 기능과 육류에 함유된 단백질과 지방질을 공급할 수 있는 식물에서 유래한 영양식품으로 애용되어 왔다.Doenjang is made by long-term fermentation using soybeans as microorganism, and has been used as a seasoning for flavoring food and as a nutritional food derived from plants that can supply protein and fat contained in meat.
한편 된장의 맛은 메주의 곰팡이와 세균에 의해 생성된 프로테아제 (Protease)가 단백질을 펩타이드와 아미노산으로 분해함으로써 구수하고 독특한 맛이 나타나며, 전분분해효소인 아밀라제(Amylase)에 의해 생성된 당과 젖산균 및 효모에 의해 생성된 유기산이 향미성분과 함께 어우러져 된장특유의 맛과 향을 생성하게 된다.Meanwhile, the taste of soybean paste is due to Meju fungus and bacterial protease, which breaks down the protein into peptides and amino acids, and has a unique taste. The sugar and lactic acid bacteria produced by the starch hydrolyzing enzyme Amylase The organic acid produced by the yeast is mixed with the flavor ingredient to produce a taste and flavor peculiar to the soybean paste.
또한 된장은 다양한 미생물에 의한 발효식품이므로 미생물효소에 의해 분해된 대두성분 이외에도 미생물의 대사산물 및 미생물 세포내 성분들에 다량의 면역 강화물질이 존재하고 있는 것으로 알려져 있다.In addition, because doenjang is a fermented food by various microorganisms, it is known that a large amount of immune enhancer exists in the metabolites of microorganisms and intracellular components of microorganisms in addition to the soybean component decomposed by microbial enzymes.
이와 관련하여 국내 공개특허 제2016-0129648호 등에서는 새로운 물질이 포함된 된장 등을 개시한 바 있으나, 요리에 이용시 시원함 및 감칠맛의 증대나, 숙성시간의 감소가 가능한 새로운 된장의 제조 방법에 대해서는 제시한 바 없다.In connection with this, domestic patent publication No. 2016-0129648 discloses a miso paste containing a new substance. However, there is a suggestion for a new method of producing a miso paste that can be used for cooking, There is nothing.
이에 본 발명자들은 요리 이용시 풍미 증가와 숙성 시간의 감소가 가능한 된장의 제조방법을 개발하였다. Therefore, the inventors of the present invention have developed a process for producing soya bean paste which can increase flavor and decrease aging time in cooking.
이에, 본 발명의 목적은 해물 된장의 제조 방법을 제공하는 것이다.Accordingly, an object of the present invention is to provide a process for producing seafood miso.
그러나 본 발명이 이루고자 하는 기술적 과제는 이상에서 언급한 과제에 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.However, the technical problem to be solved by the present invention is not limited to the above-mentioned problems, and other matters not mentioned can be clearly understood by those skilled in the art from the following description.
상기와 같은 본 발명의 목적을 달성하기 위하여, 본 발명은 콩을 물에 불린 후 삶고 으깨어 준비한 후, 성형기계에 부어 메주재료를 준비하는 단계(S1);In order to accomplish the object of the present invention, the present invention provides a method for producing soy sauce, comprising the steps of: (1) preparing beans by boiling in a water machine;
상기 S1 단계에서 제조된 메주재료를 건조실에 20℃ 내지 40℃의 온도로 2~4일간 건조시켜 표면의 수분을 없애는 단계(S2);Drying the meso material prepared in the step S1 in a drying chamber at a temperature of 20 ° C to 40 ° C for 2 to 4 days to remove water on the surface (S2);
상기 S2 단계에서 건조된 메주재료를 27℃ 내지 28℃의 온도에서 10일 내지 18일간 배양하는 단계(S3);Culturing the meju material dried in step S2 at a temperature of 27 to 28 DEG C for 10 to 18 days (step S3);
상기 S3 단계에서 제조된 메주를 꺼내 2차건조하는 단계(S4);(S4) of taking out the meju produced in step S3 and drying it secondarily;
상기 S4 단계에서 2차건조된 메주를 분쇄하여 메주 분말을 제조하는 단계(S5);(S5) of pulverizing the secondary dried meju in step S4 to prepare meju powder;
상기 S5 단계에서 분쇄된 메주 분말에 해물분말, 고춧가루, 천일염 및 물을 혼합하여 된장 재료를 준비하는 단계(S6); 및(S6) preparing a miso material by mixing seaweed powder, red pepper powder, sun salt, and water into the meju powder ground in step S5; And
상기 S6 단계에서 준비된 된장 재료를, 소금이 뿌려진 용기에 넣고, 그 위에 소금을 뿌린 후, 숙성하는 단계(S7);를 포함하는 것을 특징으로 하는, 해물 된장의 제조방법을 제공한다. And a step (S7) of putting the malt sprouts prepared in the step S6 into a container in which salt is sprayed, sprinkling salt on the sprouts, and aging (S7).
본 발명의 일구현예로서, 상기 S6 단계의 된장 재료는 메주 분말 1 내지 5 중량%, 해물분말 3 내지 4 중량%, 고춧가루 0.5 내지 2.5 중량%, 천일염 7 내지 15 중량%, 및 잔부의 물을 포함하는 것을 특징으로 한다.In one embodiment of the present invention, the soybean paste material in step S6 comprises 1 to 5% by weight of meju powder, 3 to 4% by weight of seafood powder, 0.5 to 2.5% by weight of red pepper powder, 7 to 15% .
본 발명의 다른 구현예로서, 상기 해물분말은 새우, 멸치, 및 다시마의 건조 분말을 포함하는 것을 특징으로 한다.In another embodiment of the present invention, the seaweed powder is characterized in that it comprises shrimp, anchovy, and dried powder of kelp.
또한, 본 발명은 상기 제조방법으로 제조된 해물된장을 제공할 수 있다.In addition, the present invention can provide seafood miso produced by the above-described method.
본 발명에 따라, 해물 분말이 포함된 된장을 제조한 결과, 종래 된장을 이용하여 식품을 제조하는 것에 비하여, 더 우수한 풍미(감칠맛 등)를 가지는 식품을 제조할 수 있다는 것을 확인하였다. 이에 더하여, 상기 해물 된장은 제조시 숙성 시간이 줄어들 수 있다는 것을 확인한 바, 본 발명의 제조 방법은 새로운 된장의 제조에 유용하게 활용될 수 있을 것으로 기대된다. According to the present invention, it was confirmed that a soybean paste containing a seaweed powder was produced, and as a result, a food having a better flavor (such as a rich taste) could be produced as compared with a conventional soybean paste. In addition, it has been confirmed that the fermented bean sprouts can be aged for a short period of time, so that the method of the present invention is expected to be useful for the production of new doenjang.
도 1은 본 발명의 해물 된장의 제조방법을 도식적으로 나타낸 도면이다.BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a diagram schematically showing a method of manufacturing a seafood miso of the present invention. Fig.
본 발명은 풍미가 증가된 된장의 제조방법을 탐색하던 중, 해물 분말을 포함시켜 된장을 제조할 경우, 풍미가 증가됨과 동시에 숙성 시간이 감소한다는 것을 확인함으로써, 본 발명의 제조방법을 완성하였다.The inventors of the present invention have completed the present invention by confirming that the flavor is increased and the aging time is reduced when a soybean paste is prepared by incorporating seaweed powder during the search for a method of manufacturing the soybean paste with increased flavor.
따라서, 본 발명은 콩을 물에 불린 후 삶고 으깨어 준비한 후, 성형기계에 부어 메주재료를 준비하는 단계(S1);Accordingly, the present invention relates to a method for producing soy sauce, comprising the steps of: (1) preparing soya beans by boiling in water, preparing them, and then pouring them in a molding machine;
상기 S1 단계에서 제조된 메주재료를 건조실에 20℃ 내지 40℃의 온도로 2~4일간 건조시켜 표면의 수분을 없애는 단계(S2);Drying the meso material prepared in the step S1 in a drying chamber at a temperature of 20 ° C to 40 ° C for 2 to 4 days to remove water on the surface (S2);
상기 S2 단계에서 건조된 메주재료를 27℃ 내지 28℃의 온도에서 10일 내지 18일간 배양하는 단계(S3);Culturing the meju material dried in step S2 at a temperature of 27 to 28 DEG C for 10 to 18 days (step S3);
상기 S3 단계에서 제조된 메주를 꺼내 2차건조하는 단계(S4);(S4) of taking out the meju produced in step S3 and drying it secondarily;
상기 S4 단계에서 2차건조된 메주를 분쇄하여 메주 분말을 제조하는 단계(S5);(S5) of pulverizing the secondary dried meju in step S4 to prepare meju powder;
상기 S5 단계에서 분쇄된 메주 분말에 해물분말, 고춧가루, 천일염 및 물을 혼합하여 된장 재료를 준비하는 단계(S6); 및(S6) preparing a miso material by mixing seaweed powder, red pepper powder, sun salt, and water into the meju powder ground in step S5; And
상기 S6 단계에서 준비된 된장 재료를, 소금이 뿌려진 용기에 넣고, 그 위에 소금을 뿌린 후, 숙성하는 단계(S7)를 포함하는 것을 특징으로 하는, 해물 된장의 제조방법을 제공한다.And a step (S7) of putting the malt sprouts prepared in the step S6 into a container in which salt is sprayed, sprinkling salt on the sprouts, and aging the malt sprouts.
본 발명의 일실시예로, 상기 S6 단계의 된장 재료는 메주 분말 1 내지 5 중량%, 해물분말 3 내지 4 중량%, 고춧가루 0.5 내지 2.5 중량%, 천일염 7 내지 15 중량%, 및 잔부의 물을 포함하는 것이 바람직하며, 본 발명은 상기 된장 재료로 된장을 제조할 경우 우수한 풍미를 가진다는 것을 확인하였다.In one embodiment of the present invention, the soybean paste material in step S6 comprises 1 to 5% by weight of meju powder, 3 to 4% by weight of seafood powder, 0.5 to 2.5% by weight of red pepper powder, 7 to 15% by weight of salty salt, And it is confirmed that the present invention has an excellent flavor when the soybean paste is prepared with the soybean paste.
본 발명의 다른 실시예로, 상기 해물분말은 새우, 멸치, 및 다시마의 건조 분말을 포함하는 것으로, 상기 새우, 멸치, 및 다시마는 1:1:1의 비율로 혼합될 수 있으나, 이에 제한되는 것은 아니다.In another embodiment of the present invention, the seafood powder comprises shrimp, anchovy, and dried powder of kelp. The shrimp, anchovy, and kelp may be mixed at a ratio of 1: 1: 1, It is not.
또한, 본 발명은 상기 제조방법에 의해 제조된 해물된장을 제공한다.Further, the present invention provides seafood miso produced by the above-described method.
이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시한다. 그러나 하기의 실시예는 본 발명을 보다 쉽게 이해하기 위하여 제공되는 것일 뿐, 실시예에 의해 본 발명의 내용이 한정되는 것은 아니다.Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following examples are provided only for the purpose of easier understanding of the present invention, and the present invention is not limited by the examples.
실시예Example . 해물 된장의 제조. Manufacture of seafood miso
국내에서 재배된 햇콩을 입고하여 사용하였다. 상기 햇콩을 깨끗한 물에 투입하여 3회 이상 세척한 후, 콩이 노랗다가 벌겋게 되고 껍질이 벗겨질 정도로 푹 삶아 진 것을 확인한 후, 소쿠리에 쏟아 남은 물을 제거하였다.It was used in the domestic market. The soybeans were poured into clean water and washed three times or more. After confirming that the soybeans were yellow, they were fried so that their husks peeled off, and then the water poured into the colander was removed.
삶아진 콩의 물기를 충분히 뺀 후에 찧은 후 성형기계에 투척하여 사각형의 메주로 제조하였다. 제조된 메주는 며칠간 건조실에 그대로 두어 표면이 꾸덕꾸덕해질때까지 건조해주었다. 표면이 마르지 않은 상태에서 세균이 번식하면 섭취시 유해한 곰팡이가 번식하여 독소를 생성할 수 있으므로 30℃의 실온에서 3일 정도 말려서 메주 겉면의 수분을 완전히 제거하였다.After boiling the boiled soybeans thoroughly, it was squeezed and thrown on a molding machine to make square meju. The prepared meju was allowed to dry in the drying chamber for several days until the surface was finished. If the bacteria grow in the dry condition, the harmful fungi will grow and toxins can be produced when consumed. Therefore, it is dried for 3 days at room temperature of 30 ° C to completely remove moisture from the surface of meju.
메주의 겉면이 완전히 굳으면 상자에 짚을 깔고 서로 붙지 않게 담고 잘 덮어서 27~28℃ 정도의 실온에서 2주 정도 두어 표면에 곰팡이가 고루 덮이도록 하였다.When the surface of meju was completely hardened, the box was covered with straw, covered well with each other, covered well, and allowed to stand at room temperature of 27 ~ 28 ℃ for 2 weeks to cover the surface with mold.
메주가 알맞게 뜨면 나무로 제작된 선반에 올려놓고 방치하였다. 방치한 후 이들 메주를 꺼내 햇볕에 쬐어 바싹 건조해주었다. 상기 메주를 분쇄한 후 분말을 내어 메주가루 3.23 중량%, 해물분말(새우, 멸치,다시마) 3.60 중량%, 고춧가루1.79 중량%, 천일염 10.75 중량%, 및 물 80.63 중량%의 비율로 혼합하여 된장 재료를 제조하였다.When the meju was properly raised, it was placed on a wooden shelf and allowed to stand. After leaving them, I took out these meju and dried it in the sun. The meju was pulverized and powdered and mixed with a mixture of 3.23% by weight of meju powder, 3.60% by weight of seafood powder (shrimp, anchovy, kelp), 1.79% by weight of red pepper powder, 10.75% by weight of salty salt, and 80.63% .
미리 씻어서 바싹 말려놓은 항아리의 밑바닥에 소금을 약간 뿌린 후 된장 재료를 담고 위에서 꾹꾹 누르며 그 위에는 소금을 골고루 뿌리고서 항아리 뚜껑을 덮어두었고, 맑은 날에는 뚜껑을 열어 햇볕을 쬐면서 한 달 정도 두어 숙성시켜 맛을 내주었다. 제조된 해물 된장은 고유의 색택과 향기가 있으며 이취가 존재하지 않는 것을 확인하였다.Sprinkle a small amount of salt on the bottom of a jar that has been thoroughly rinsed and then sprinkle some salt on the bottom of the jar. Then, It gave a taste. It was confirmed that the prepared seafood miso had unique color and flavor and no odor.
상기 모든 제조공정이 끝난 해물 된장을 내포장재에 담고, 중량을 확인한 뒤 밀봉하여 해물 된장 제품을 완성하였다.After all the above-mentioned manufacturing processes were completed, the seafood miso was packed in the inner packaging, the weight was confirmed, and the seals were sealed to complete the seafood miso product.
상기 제품을 이용하여 국물 요리를 제조한 결과, 감칠맛 및 국물의 시원함이 우수한 것을 확인하였다.As a result of preparing the soup dish using the above product, it was confirmed that the sauce of the richness and the soup was excellent.
전술한 본 발명의 설명은 예시를 위한 것이며, 본 발명이 속하는 기술분야의 통상의 지식을 가진 자는 본 발명의 기술적 사상이나 필수적인 특징을 변경하지 않고서 다른 구체적인 형태로 쉽게 변형이 가능하다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다.It will be understood by those skilled in the art that the foregoing description of the present invention is for illustrative purposes only and that those of ordinary skill in the art can readily understand that various changes and modifications may be made without departing from the spirit or essential characteristics of the present invention. will be. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.
Claims (4)
상기 S1 단계에서 제조된 메주재료를 건조실에 20℃ 내지 40℃의 온도로 2~4일간 건조시켜 표면의 수분을 없애는 단계(S2);
상기 S2 단계에서 건조된 메주재료를 27℃ 내지 28℃의 온도에서 10일 내지 18일간 배양하는 단계(S3);
상기 S3 단계에서 제조된 메주를 꺼내 2차건조하는 단계(S4);
상기 S4 단계에서 2차건조된 메주를 분쇄하여 메주 분말을 제조하는 단계(S5);
상기 S5 단계에서 분쇄된 메주 분말에 해물분말, 고춧가루, 천일염 및 물을 혼합하여 된장 재료를 준비하는 단계(S6); 및
상기 S6 단계에서 준비된 된장 재료를, 소금이 뿌려진 용기에 넣고, 그 위에 소금을 뿌린 후, 숙성하는 단계(S7)를 포함하는 것을 특징으로 하는, 해물 된장의 제조방법.
Boiling the beans after they are soaked in water, preparing them by pouring them into a molding machine (S1);
Drying the meso material prepared in the step S1 in a drying chamber at a temperature of 20 ° C to 40 ° C for 2 to 4 days to remove water on the surface (S2);
Culturing the meju material dried in step S2 at a temperature of 27 to 28 DEG C for 10 to 18 days (step S3);
(S4) of taking out the meju produced in step S3 and drying it secondarily;
(S5) of pulverizing the secondary dried meju in step S4 to prepare meju powder;
(S6) preparing a miso material by mixing seaweed powder, red pepper powder, sun salt, and water into the meju powder ground in step S5; And
And a step (S7) of putting the malt sprouts prepared in the step S6 into a container in which salt is sprayed, sprinkling salt on the sprouts, and aging the malt sprouts.
상기 S6 단계의 된장 재료는 메주 분말 1 내지 5 중량%, 해물분말 3 내지 4 중량%, 고춧가루 0.5 내지 2.5 중량%, 천일염 7 내지 15 중량%, 및 잔부의 물을 포함하는 것을 특징으로 하는, 해물 된장의 제조방법.
The method according to claim 1,
Wherein the soybean paste material in step S6 comprises 1 to 5% by weight of meju powder, 3 to 4% by weight of seafood powder, 0.5 to 2.5% by weight of red pepper powder, 7 to 15% by weight of salty salt, A method for producing doenjang.
상기 해물분말은 새우, 멸치, 및 다시마의 건조 분말을 포함하는 것을 특징으로 하는, 해물 된장의 제조방법.
The method according to claim 1,
Wherein the seaweed powder comprises dried powder of shrimp, anchovy and kelp.
A seafood miso produced by the method of manufacturing the seafood miso of claim 1.
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