KR20190074475A - Manufacturing Method of Soybean Paste Using Fermentation Extract - Google Patents
Manufacturing Method of Soybean Paste Using Fermentation Extract Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
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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
-
- 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
- A23L17/60—Edible seaweed
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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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- 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
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Abstract
Description
본 발명은 발효혼합물을 이용한 된장의 제조방법에 관한 것으로서, 더욱 상세하게는 재래식 된장 제조 과정에서 다시마와 바나나의 발효혼합물과 발아현미를 첨가하여 된장의 제조 시간을 단축하고 체내에서의 나트륨 배출을 도모하는 된장의 제조방법에 관한 것이다.More particularly, the present invention relates to a method of preparing soybean paste using a fermented mixture, and more particularly, to a fermented mixture of kelp, banana, and germinated brown rice, And to a method of producing doenjang.
된장은 간장, 고추장과 함께 메주를 이용한 대표적인 발효식품으로서, 재래식 된장과 개량식 된장으로 대별된다.Doenjang is a typical fermented food using soy sauce and kochujang together with meju, and is divided into conventional soybean paste and improved soybean paste soybean paste.
재래식 된장은 원료 대두를 세척 증자하여 메주로 성형하고 성형한 메주를 자연 발효가 이루어지도록 약 30일간 매단 다음 염수에 60일 동안 침지한다. 침지 과정에서 발효균이 생산하는 효소에 의해 대두 단백질이 분해되어 일부는 염수로 용출, 이를 취하여 간장을 만들고, 잔류물은 다시 6개월 이상 숙성시켜 된장을 만든다.Conventional soybean paste is prepared by washing raw soybeans and shaping meju into meju, which is then dipped for about 30 days in natural fermentation for 60 days. The soybean protein is decomposed by the enzyme produced by the fermenting bacteria during the immersion process, and some of it is eluted with brine, and the soy sauce is made by taking it, and the residue is aged for 6 months or more to make miso.
한편, 개량식 된장은 메주를 자연 발효시키는 대신 특정 발효균을 접종하며, 간장을 취하는 과정을 생략한 상태로 된장을 완성한다.On the other hand, the improved soybean paste does not ferment natural fermented meju, but inoculates specific fermenting bacteria and completes doenjang with the process of taking soy sauce omitted.
재래식 된장은 다양한 발효균이 발효에 관여 풍미가 깊으나 동일한 품질의 된장을 만들기 어렵고, 맛이나 영양 성분의 일부가 간장을 통해 분리됨으로써 잔류물에 남은 유효성분으로 풍미를 내기 위해 숙성에 장시간이 소요되며, 이러한 긴 숙성 과정에서 잡균의 침입이나 발효 적정 온도 유지 실패 등 여러 원인에 의한 이상 발효로 이취가 발생할 소지가 있다.Conventional doenjang is deeply involved in the fermentation of fermented soybeans, but it is difficult to produce the same quality of soybean paste, and a part of the taste and nutrients are separated through the soy sauce, so that it takes a long period of aging in order to impart flavor as the active ingredient remaining in the residue. , There is a possibility that abnormal fermentation may occur due to various causes such as invasion of germs and failure to maintain proper temperature of fermentation in such a long aging process.
반면, 개량식 된장은 메주 발효에 특화된 특정 발효균을 사용하고 간장 제조 과정을 생략을 통한 단기 속성을 꾀하여 이상 발효를 억제할 수 있으나, 재래식 된장에 비해 풍미가 깊지 못한 단점이 있다.On the other hand, the improved soybean paste has a disadvantage in that it can not inhibit abnormal fermentation by using a specific fermenting bacteria specialized for Meju fermentation and short-term properties by omitting the soy sauce manufacturing process, but it has a weaker flavor than conventional soybean paste.
본 발명에서 해결하고자 하는 과제는, 재래식 방식으로 된장을 제조하되 체내에서의 나트륨 배출을 도모할 수 있는 발효혼합물을 이용하여 된장의 고염분 문제를 해결하고 단기 숙성을 통해 이취 문제를 해소할 수 있는 된장 제조방법을 제공하는 데에 있다.A problem to be solved by the present invention is to solve the problem of high saltiness of miso by using a fermentation mixture which can produce sodium hypochlorite in the body while preparing miso in a conventional manner, And a method for manufacturing the same.
상기 과제를 해결하기 위한 본 발명의 발효혼합물을 이용한 된장의 제조방법은, 원료 대두를 세척한 후 정제수에 침지하여 불린 후 삶아내고 이를 식힌 다음 분쇄하여 장방형의 메주로 성형하며, 상기 메주를 25 ~ 30℃로 맞춘 발효실에 48시간 넣어 둔 다음 30일 동안 매달아 자연 발효시키는 메주 제조단계; 다시마를 분말 처리한 다음 볶아 내고, 바나나는 데친 다음 분쇄기에 넣어 슬러지로 만들며, 상기 볶은 다시마 분말과 바나나 슬러지를 혼합 교반한 다음 고초균을 접종, 발효시켜 발효혼합물을 만드는 발효혼합물 제조단계; 식염과 정제수를 1 : 1의 중량비로 혼합하여 만든 1차 염수에 상기 발효혼합물을 24시간 침지한 후 정제수를 더하여 2차 염수를 조성하고, 2차 염수에 상기 자연 발효 처리된 메주를 넣어 담금 과정을 수행하며, 담금 과정이 완료되면 액상체를 제하고 남은 고형물에 발아현미를 첨가 교반하여 메주혼합물을 만드는 메주혼합물 형성단계; 및 상기 메주혼합물을 숙성시켜 된장을 완성하는 숙성단계;로 이루어지는 것을 특징으로 한다.In order to solve the above-mentioned problems, the method of manufacturing soybean paste using the fermentation mixture of the present invention is characterized in that raw soybean is washed and then immersed in purified water, boiled, boiled, cooled and shaped into a rectangular meju, Fermentation room set at 30 ° C for 48 hours, followed by fermentation for 30 days; Preparing a fermented mixture by mixing and stirring the roasted tangle powder and banana sludge, and then inoculating and fermenting Bacillus subtilis to produce a fermentation mixture; The fermentation mixture was immersed in primary salt water prepared by mixing salt and purified water at a weight ratio of 1: 1 for 24 hours, and purified water was added thereto to prepare a secondary salt water. Then, Mixing the germinated brown rice with the solids remaining after removing the liquid body when the dipping process is completed, and stirring the mixture to prepare a meju mixture; And an aging step of aging the meju mixture to complete the doenjang.
또한, 본 발명의 발효혼합물을 이용한 된장의 제조방법은, 상기 발효혼합물 제조단계에서 다시마 분말 중량 100에 대해 15 ~ 35의 비율로 바나나 슬러지를 배합하는 것을 특징으로 한다.The method for preparing doenjang using the fermentation mixture of the present invention is characterized in that the banana sludge is blended at a ratio of 15 to 35 with respect to the weight of the kelp powder in the fermentation mixture preparation step.
또한, 본 발명의 발효혼합물을 이용한 된장의 제조방법은, 상기 메주혼합물 형성단계에서 각 재료의 배합비가 메주 중량 100에 대해 발효혼합물은 20, 발아현미 분말은 10의 비율로 배합하는 것을 특징으로 한다.The method for preparing doenjang using the fermentation mixture of the present invention is characterized in that the mixing ratio of each material in the meju mixture-forming step is 20, the fermentation mixture is 20, and the germinated brown rice powder is 10 at a ratio of meze weight 100 .
아울러, 본 발명의 발효혼합물을 이용한 된장의 제조방법은, 상기 숙성단계에서 숙성기간이 90 ~ 180일인 것을 특징으로 한다.In addition, the method for preparing doenjang using the fermentation mixture of the present invention is characterized in that the fermentation mixture has an aging period of 90 to 180 days.
본 발명의 발효혼합물을 이용한 된장의 제조방법에 의하면, 다시마 분말과 바나나 슬러지를 혼합 교반하여 발효혼합물을 만드는 발효혼합물 제조단계와 1차 염수에는 발효혼합물을, 2차 염수에는 메주를, 담금 처리 후에는 발아현미를 첨가하여 메주혼합물을 만드는 메주혼합물 형성단계를 통해, 된장의 제조 시간이 단축되고 된장 섭취 시 체내에서의 나트륨 배출을 도모할 수 있으므로 된장의 상품성이 향상되게 된다.According to the method for producing doenjang using the fermentation mixture of the present invention, the fermentation mixture preparation step in which the tangle powder and the banana sludge are mixed and stirred to produce a fermentation mixture, a fermentation mixture in the primary salt water, meju in the secondary salt water, The process of preparing the meju mixture by adding the germinated brown rice to the meju mixture may shorten the manufacturing time of the doenjang and the sodium in the body during the doenjang ingestion to improve the commerciality of the doenjang.
도 1은 본 발명에 따른 발효혼합물을 이용한 된장의 제조 과정을 나타낸 블럭도.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a process for producing a doenjang using a fermentation mixture according to the present invention. FIG.
이하 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 더욱 상세하게 설명한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 발효혼합물을 이용한 된장의 제조 과정을 나타낸 블럭도이다. 도 1을 참조하면, 본 발명은 메주 제조단계(S10), 발효혼합물 제조단계(S20), 메주혼합물 형성단계(S30) 및 숙성단계(S40)로 이루어진다. FIG. 1 is a block diagram showing a process for preparing a soybean paste using a fermentation mixture according to the present invention. Referring to FIG. 1, the present invention includes a meju preparing step (S10), a fermenting mixture preparing step (S20), a meju mixture forming step (S30), and an aging step (S40).
또한, 본 발명은 앞서 언급한 바와 같이, 재래식 방식으로 된장을 제조하되 체내에서의 나트륨 배출이 원활히 이루어지도록 다시마와 바나나를 발효시켜 만든 발효혼합물이 첨가되며 더불어, 메주혼합물 형성단계(S30)에서 칼륨의 체내 흡수를 돕는 발아현미가 첨가되는 것을 특징으로 한다.In addition, the fermentation mixture prepared by fermenting kelp and banana is added to the bean sprouts so as to smoothly discharge the sodium in the body, as described above, Is added to the body to aid absorption of the body.
이하, 상기 구성 요소들을 중심으로 본 발명의 구체적인 내용을 설명하면, 먼저 상기 메주 제조단계(S10)는 종래의 재래식 된장 제조방법을 준용하여 메주를 만드는 단계이다.Hereinafter, the present invention will be described in detail with reference to the above-described components. First, the meju preparing step (S10) is a step of making meju using conventional conventional doenjang manufacturing method.
즉, 원료 대두를 세척한 후 정제수에 약 6시간 정도 침지하여 불린 후 삶아내고 이를 식힌 다음 분쇄하여 장방형의 메주로 성형한다. In other words, after washing the raw soybeans, the soybeans are dipped in purified water for about 6 hours to be boiled, boiled, cooled, and then crushed into a rectangular meju.
다음으로, 발효균의 자유 접종이 이루어지도록 약 25 ~ 30℃로 맞춘 발효실에 볏짚을 깐 후 여기에 상기 메주를 놓고 약 48시간 넣어 두며, 접종이 완료된 메주를 약 한 달 동안 매달아 자연 발효가 이루어지도록 한다.Next, rice straw is put in a fermentation chamber adjusted to about 25 ~ 30 ° C so that free inoculation of the fermenting bacteria is carried out, and the meju is placed for about 48 hours. Then, the inoculated meju is suspended for about one month to allow natural fermentation do.
발효혼합물 제조단계(S20)는 다시마와 바나나를 발효시켜 발효혼합물을 만드는 단계이다. The fermentation mixture preparation step (S20) is a step of fermenting kelp and banana to prepare a fermentation mixture.
다시마의 경우, 성분 중에 감칠맛을 내는 글루탐산과 나트륨 배출 기능을 하는 알긴산이 체내에 흡수되기가 어렵고, 또한 흡수율을 높이고자 된장 발효시 첨가되는 경우에는 고염분 환경으로 인해 발효 효율이 저조한 문제가 있다. In case of kelp, it is difficult for glutamic acid and alginic acid which exert a rich taste in the components to be absorbed into the body, and when added in the fermentation of soybean paste in order to increase the absorption rate, fermentation efficiency is low due to high salt environment.
발효혼합물 제조단계(S20)에서는 무염 환경에서 다시마를 속성으로 1차 발효시키고, 그 후 장시간이 소요되는 숙성단계(S40)에서 2차 발효가 이루어지도록 함으로써 다시마의 발효 효율을 높이는 한편, 저분자 처리된 글루탐산이 앞서 언급한 바와 같이 염수로 용출되는 발효 산물을 보충하고, 이를 통해 통상 6개월 이상이 소요되는 숙성기간을 단축하며, 또한 함께 발효된 알긴산의 체내 흡수가 증가함으로써 나트륨 배출의 실효성을 높일 수 있다.In the fermentation mixture preparation step (S20), the kelp is firstly fermented in an unsalted environment and then the fermentation is performed in an aging step (S40), which takes a long time, thereby enhancing the fermentation efficiency of kelp, As mentioned above, glutamic acid replenishes the fermentation products eluted with brine, thereby shortening the aging period which normally takes more than 6 months, and increasing the absorption of alginic acid fermented together to increase the effectiveness of sodium discharge have.
한편, 상기 바나나 또한 칼륨 성분이 풍부하여 체내에서의 나트륨 배출에 일조하며, 발효 과정에서 바나나의 당 성분이 발효균(고초균)의 발효 에너지원으로 제공되는 동시에 바나나 특유의 향이 다시마의 갯내음을 2차적으로 잡아주는 역할을 한다.On the other hand, the above-mentioned banana is also rich in potassium component, thereby contributing to the release of sodium in the body. During the fermentation process, the sugar component of the banana is provided as a source of fermentation energy of the fermenter (Bacillus subtilis), and the scent characteristic of the banana is secondarily It plays a role of catching.
발효혼합물 제조단계(S20)의 세부 과정은 먼저 이물질과 염분을 제거하기 위해 다시마를 물에 담가 세척한 후 소정의 시간 동안 침지한다. 다음으로, 진공 건조 시킨 후 분쇄기를 이용하여 분말 처리한 다음 볶아 내어 갯내음을 1차적으로 제거한다.The detailed process of the fermentation mixture preparation step (S20) is to immerse the kelp in water for washing for a predetermined time to remove foreign matter and salt first. Next, after vacuum drying, powder treatment is carried out using a pulverizer, and then roasted to remove the shroud first.
바나나는 먼저 충분히 익혀 과육의 당도를 높인 후, 살균을 위해 100℃ 온도에서 2분간 데친 다음 분쇄기에 넣어 슬러지로 만든다.Bananas are first cooked enough to increase the sugar content of the pulp, then sterilized at 100 ° C for 2 minutes, then put into a grinder to make sludge.
끝으로, 볶은 다시마 분말과 바나나 슬러지를 혼합 교반한 다음 고초균(bacillus subtilis)을 접종, 30 ~ 40℃의 온도 조건에서 20 ~ 30시간 동안 발효시켜 발효혼합물을 완성한다.Finally, roasted sea tangle powder and banana sludge are mixed and stirred, then inoculated with Bacillus subtilis and fermented at 30 ~ 40 ℃ for 20 ~ 30 hours to complete fermentation mixture.
상기 혼합 교반 과정의 배합비는 아래의 관능검사에 근거하여 다시마 분말 중량 100에 대해 15 ~ 35의 비율로 바나나 슬러지를 배합한다.The mixing ratio of the mixing and stirring process is that the banana sludge is formulated at a ratio of 15 to 35 based on the weight of the kelp powder of 100 based on the following sensory evaluation.
메주혼합물 형성단계(S30)는 염수에 상기 메주와 발효혼합물을 침지하고 약 60일간 담금 처리한 다음 액상체(간장)를 제하고 남은 고형물에 발아현미를 첨가 교반하여 메주혼합물을 만드는 단계이다. In the meju mixture forming step (S30), the meju and the fermentation mixture are immersed in brine, immersed in the brine for about 60 days, the liquid body (liver) is removed, and germinated brown rice is added to the remaining solid to stir the meju mixture.
다만, 고초균의 제거 없이 상기 발효혼합물을 염수에 그대로 넣을 경우에는 상기 담금 처리 과정이나 숙성단계(S40)에서 발효혼합물이 과발효되어 된장에 신맛이 날 수 있다.However, if the fermentation mixture is kept in saline without removing the Bacillus subtilis, the fermentation mixture may be over fermented in the fermentation process or the fermentation process (S40), resulting in acid taste in the fermented soybean paste.
따라서, 메주혼합물 형성단계(S30)의 세부 과정은 먼저 식염과 정제수를 1 : 1의 중량비로 혼합하여 만든 1차 염수에 발효혼합물을 24시간 침지, 삼투압 현상을 통해 고초균을 사멸시킨 다음, 정제수를 더하여 담금 처리 과정에 맞는 2차 염수로 조성(염도 15 ~ 17%)한 후, 여기에 메주를 넣어 60일간 담금 과정을 수행한다.Therefore, the detailed procedure of the meju mixture forming step (S30) is as follows. First, the fermentation mixture is immersed in primary salt water prepared by mixing salt and purified water at a weight ratio of 1: 1 for 24 hours. Bacteria are killed through osmotic pressure phenomenon, In addition, the composition is made into secondary salt (15 ~ 17% salinity) suitable for the immersion process, and then Meju is added to perform the immersion process for 60 days.
한편, 앞서 언급한 바와 같이 발아현미는 칼륨의 체내 흡수를 돕는 각종 비타민이 풍부한데, 발효혼합물 제조단계(S20)에서 발아현미를 발효혼합물과 함께 발효 처리하거나 담금 과정 전에 첨가할 경우, 이들 비타민 중 지용성 비타민(비타민E 등)이 분리되어 염수에 용출될 소지가 있다. Meanwhile, as mentioned above, germinated rice is abundant in various vitamins for assisting absorption of potassium into the body. When germinated brown rice is fermented together with the fermented mixture in the fermentation mixture preparation step (S20) or added before the immersion process, Vitamins (such as vitamin E) may separate and elute into brine.
이에 본 발명에서는 발아현미를 분말 처리한 후 이를 담금 과정 이후에 첨가하여 메주혼합물을 완성한다.Therefore, in the present invention, the germinated brown rice is powdered and then added after the immersion step to complete the meju mixture.
각 재료의 배합비는 메주 중량 100에 대해 발효혼합물은 20, 발아현미 분말은 10의 비율로 배합한다.The blend ratio of each material is blended at a ratio of 20 for the fermented mixture and 10 for the germinated brown rice powder with respect to the meju weight 100.
숙성단계(S40)에서는 아래의 관능검사에 근거하여 상기 메주혼합물을 90일 이상, 150일 이하로 숙성시켜 된장을 완성한다.In the aging step (S40), the Meju mixture is aged for 90 days or more and 150 days or less based on the following sensory test to complete the miso.
이하에서 발효혼합물의 갯내음 여부와 메주혼합물의 숙성기간에 대한 정성적인 데이터를 기재하였으나, 이는 본 발명의 대표적인 실시예를 기재한 것일 뿐 본 발명의 범위를 한정하는 것은 아니다.Hereinafter, qualitative data on whether or not the fermentation mixture is sprouted and the aging period of the Meju mixture are described, but this is only a representative example of the present invention, and the scope of the present invention is not limited thereto.
먼저, 발효혼합물에서 갯내음이 해소되는 다시마와 바나나의 적정 배합비를 산출하기 위해, 성인 30명(나이 및 성별로 고르게 분포)을 대상으로 아래의 실시예 1 내지 5에 따라 제조된 발효혼합물의 갯내음 여부에 대한 관능검사를 3점 채점법(갯내음 없음: 3, 갯내음 약간 있음: 2, 갯내음 매우 심함: 1)으로, 발효혼합물의 풍미에 대한 관능검사를 5점 채점법(아주 좋음: 5, 좋음: 4, 보통: 3, 좋지 않음: 2, 매우 나쁨: 1)으로 수행하였으며, 그 결과 얻어진 실시예 별 평균값을 하기 표 1에 기재하였다.First, in order to calculate the optimum blending ratio of kelp and banana in which the spikelets were dissolved in the fermentation mixture, 30 adults (evenly distributed by age and gender) were subjected to the sprinkling of the fermentation mixture prepared according to the following Examples 1 to 5 (Very good: 5, good: 4, good). The sensory evaluation of the flavor of the fermented mixture was evaluated by a 5-point scoring method (excellent: 5, good: 4, Average: 3, not good: 2, and very poor: 1). The average values of the obtained results are shown in Table 1 below.
실시예 1(T1). 본 발명의 발효혼합물 제조단계(S20)에 따라 발효혼합물을 제조하되 다시마 분말 중량 100에 대해 바나나 슬러지를 10의 비율로 배합하여 발효혼합물을 제조함.Example 1 (T1). A fermentation mixture is prepared according to the fermentation mixture preparation step (S20) of the present invention, and the fermentation mixture is prepared by mixing banana sludge at a ratio of 10 to the weight of the tangle powder of 100.
실시예 2(T2). 본 발명의 발효혼합물 제조단계(S20)에 따라 발효혼합물을 제조하되 다시마 분말 중량 100에 대해 바나나 슬러지를 20의 비율로 배합하여 발효혼합물을 제조함.Example 2 (T2). A fermentation mixture is prepared according to the fermentation mixture preparation step (S20) of the present invention, and the fermentation mixture is prepared by blending 20 parts of banana sludge per 100 parts by weight of tallow powder.
실시예 3(T3). 본 발명의 발효혼합물 제조단계(S20)에 따라 발효혼합물을 제조하되 다시마 분말 중량 100에 대해 바나나 슬러지를 30의 비율로 배합하여 발효혼합물을 제조함.Example 3 (T3). A fermentation mixture is prepared according to the fermentation mixture preparation step (S20) of the present invention, and the fermentation mixture is prepared by mixing banana sludge at a ratio of 30 with respect to the weight of tallow powder of 100.
실시예 4(T4). 본 발명의 발효혼합물 제조단계(S20)에 따라 발효혼합물을 제조하되 다시마 분말 중량 100에 대해 바나나 슬러지를 40의 비율로 배합하여 발효혼합물을 제조함.Example 4 (T4). A fermentation mixture is prepared according to the fermentation mixture preparation step (S20) of the present invention and a fermentation mixture is prepared by mixing banana sludge at a ratio of 40 with respect to a weight of tallow powder of 100.
실시예 5(T5). 본 발명의 발효혼합물 제조단계(S20)에 따라 발효혼합물을 제조하되 다시마 분말 중량 100에 대해 바나나 슬러지를 50의 비율로 배합하여 발효혼합물을 제조함.Example 5 (T5). A fermentation mixture is prepared according to the fermentation mixture preparation step (S20) of the present invention, and the fermentation mixture is prepared by mixing banana sludge at a ratio of 50 with respect to the weight of tallow powder of 100.
표 1에서 보는 바와 같이 바나나 슬러지의 첨가비가 증가할수록 갯내음 정도가 약해지나 바나나 슬러지의 첨가비가 40 이상인 실시예 4, 5에서는 풍미에 대한 평가치가 저하되는 것으로 평가되었다.As shown in Table 1, as the addition ratio of the banana sludge increased, the degree of the shrinkage became weaker. However, in Examples 4 and 5 in which the addition ratio of the banana sludge was more than 40, the evaluation value of the flavor was evaluated to be lowered.
따라서, 표 1에 근거하여, 다시마 분말 중량 100에 대해 바나나 슬러지를 15 ~ 35의 비율로 배합하여 발효혼합물을 만드는 것이 바람직하다.Therefore, based on Table 1, it is preferable to form a fermentation mixture by blending the banana sludge at a ratio of 15 to 35 with respect to the weight of the tallow powder of 100.
다음으로, 메주혼합물의 적정 숙성기간을 산출하기 위해 아래의 실시예 6 내지 10에 따라 제조된 된장 별로 풍미에 대한 관능검사를 성인 30명(나이 및 성별로 고르게 분포)을 대상으로 5점 채점법(아주 좋음: 5, 좋음: 4, 보통: 3, 좋지 않음: 2, 매우 나쁨: 1)으로 수행하였으며, 그 결과 얻어진 실시예 별 평균값을 하기 표 2에 기재하였다.Next, in order to calculate the optimum aging period of the meju mixture, sensory evaluation of the flavor according to the doenjangs prepared according to Examples 6 to 10 below was applied to 30 adults (evenly distributed by age and sex) Very good: 5, Good: 4, Moderate: 3, Bad: 2, Very poor: 1) and the results obtained are shown in Table 2 below.
실시예 6(T6). 본 발명 따라 된장을 제조하되 숙성단계(S40)의 숙성기간이 60일 된 된장.Example 6 (T6). According to the present invention, miso is produced in the fermentation stage (S40) and the fermentation period is 60 days.
실시예 7(T7). 본 발명 따라 된장을 제조하되 숙성단계(S40)의 숙성기간이 90일 된 된장.Example 7 (T7). According to the present invention, maltose is produced in the fermentation stage (S40) and the fermentation period is 90 days.
실시예 8(T8). 본 발명 따라 된장을 제조하되 숙성단계(S40)의 숙성기간이 120일 된 된장.Example 8 (T8). According to the present invention, miso is produced in the fermentation stage (S40) and the fermentation period is 120 days.
실시예 9(T9). 본 발명 따라 된장을 제조하되 숙성단계(S40)의 숙성기간이 150일 된 된장.Example 9 (T9). According to the present invention, soybean paste is prepared with aging period of 150 days in the aging step (S40).
실시예 10(T10). 본 발명 따라 된장을 제조하되 숙성단계(S40)의 숙성기간이 180일 된 된장.Example 10 (T10). According to the present invention, miso is produced in the fermentation stage (S40) and the fermentation period is 180 days.
표 2에서 보는 바와 같이 숙성기간이 증가할수록 풍미에 대한 평가치는 증가하여 숙성기간이 90일 이상인 실시예 7 ~ 10에서는 풍미가 양호한 것을 알 수 있고, 숙성기간이 150일과 180일인 실시예 9 및 10에서는 풍미에 대한 차이가 없는 것으로 평가되었다.As shown in Table 2, as the aging period was increased, the evaluation value of the flavor was increased, and it was found that the flavor was good in Examples 7 to 10, in which the ripening period was more than 90 days. In Examples 9 and 10 , There was no difference in flavor.
따라서, 표 2에 근거하여, 숙성단계(S40)의 숙성기간은 90일 이상으로 하되, 숙성기간이 증가할수록 된장의 풍미 향상 대비 제조 비용이 증가하는 점을 감안하여 150일 이하로 하는 것이 바람직하다. Therefore, based on Table 2, it is preferable that the aging period of the aging step (S40) is 90 days or more, and that the aging period is 150 days or less considering the increase in the preparation cost of the flavor of soybean paste .
이상에서 본 발명의 바람직한 실시예를 설명하였으나, 본 발명의 권리범위는 이에 한정되지 아니하며 본 발명의 실시예와 실질적으로 균등한 범위에 있는 것까지 본 발명의 권리범위가 미치는 것으로 이해되어야 하며, 본 발명의 정신을 벗어나지 않는 범위 내에서 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 다양한 변형 실시가 가능하다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (4)
다시마를 분말 처리한 다음 볶아 내고, 바나나는 데친 다음 분쇄기에 넣어 슬러지로 만들며, 상기 볶은 다시마 분말과 바나나 슬러지를 혼합 교반한 다음 고초균을 접종, 발효시켜 발효혼합물을 만드는 발효혼합물 제조단계(S20);
식염과 정제수를 1 : 1의 중량비로 혼합하여 만든 1차 염수에 상기 발효혼합물을 24시간 침지한 후 정제수를 더하여 2차 염수를 조성하고, 2차 염수에 상기 자연 발효 처리된 메주를 넣어 담금 과정을 수행하며, 담금 과정이 완료되면 액상체를 제하고 남은 고형물에 발아현미를 첨가 교반하여 메주혼합물을 만드는 메주혼합물 형성단계(S30); 및
상기 메주혼합물을 숙성시켜 된장을 완성하는 숙성단계(S40);
로 이루어지는 것을 특징으로 하는 발효혼합물을 이용한 된장의 제조방법.
After washing the raw soybeans, they were soaked in purified water, boiled, boiled, cooled, and shaped into rectangular meju. The Meju was placed in a fermentation room at 25 to 30 ° C for 48 hours, and then fermented for 30 days. Manufacturing step S10;
(S20) a fermentation mixture preparation step (S20) of preparing a fermentation mixture by mixing and stirring the roasted tangle powder and banana sludge, and inoculating and fermenting the bacterium with the fermented kelp powder and the banana sludge;
The fermentation mixture was immersed in primary salt water prepared by mixing salt and purified water at a weight ratio of 1: 1 for 24 hours, and purified water was added thereto to prepare a secondary salt water. Then, (S30) for preparing a meju mixture by adding germinated brown rice to the solids remained after removing the liquid body when the dipping process is completed; And
Aging the Meju mixture to complete the miso (S40);
≪ RTI ID = 0.0 > 1, < / RTI >
상기 발효혼합물 제조단계(S20)에서 다시마 분말 중량 100에 대해 15 ~ 35의 비율로 바나나 슬러지를 배합하는 것을 특징으로 하는 발효혼합물을 이용한 된장의 제조방법.
The method according to claim 1,
Wherein the banana sludge is blended at a ratio of 15 to 35 with respect to the weight of the tangle powder in the preparation step (S20) of the fermentation mixture.
상기 메주혼합물 형성단계(S30)에서 각 재료의 배합비는 메주 중량 100에 대해 발효혼합물은 20, 발아현미 분말은 10의 비율로 배합하는 것을 특징으로 하는 발효혼합물을 이용한 된장의 제조방법.
The method according to claim 1,
Wherein the mixing ratio of each material in the Meju mixture forming step (S30) is in the range of 20 to 20, and the germinated brown rice powder is mixed at a ratio of 20 to 20 with respect to the meju weight of 100.
상기 숙성단계(S40)에서 숙성기간은 90 ~ 150일인 것을 특징으로 하는 발효혼합물을 이용한 된장의 제조방법.The method according to claim 1,
Wherein the aging period of the aging step (S40) is 90 to 150 days.
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KR102326949B1 (en) | 2020-10-19 | 2021-11-15 | 임순희 | Medicinal low-salt soybean paste and soybean paste tablet |
KR20220060738A (en) * | 2020-11-05 | 2022-05-12 | 영산대학교산학협력단 | Manufacturing Method of Chili Sauce added Soybean Paste |
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KR102326949B1 (en) | 2020-10-19 | 2021-11-15 | 임순희 | Medicinal low-salt soybean paste and soybean paste tablet |
KR20220060738A (en) * | 2020-11-05 | 2022-05-12 | 영산대학교산학협력단 | Manufacturing Method of Chili Sauce added Soybean Paste |
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