KR20210040520A - Method for manufacturing low salt soybean paste using bean and barley and low salt soybean paste made by the method - Google Patents
Method for manufacturing low salt soybean paste using bean and barley and low salt soybean paste made by the method Download PDFInfo
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 49
- 244000068988 Glycine max Species 0.000 title claims abstract description 49
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims description 35
- 240000005979 Hordeum vulgare Species 0.000 title claims description 32
- 150000003839 salts Chemical class 0.000 title abstract description 19
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 title abstract 7
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- 239000000843 powder Substances 0.000 claims abstract description 13
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- 244000294411 Mirabilis expansa Species 0.000 claims description 33
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 33
- 235000013536 miso Nutrition 0.000 claims description 33
- 235000002639 sodium chloride Nutrition 0.000 claims description 21
- 240000007594 Oryza sativa Species 0.000 claims description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims description 11
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- 244000025254 Cannabis sativa Species 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 7
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- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 7
- 239000001728 capsicum frutescens Substances 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
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- 238000010298 pulverizing process Methods 0.000 claims description 2
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- 235000013555 soy sauce Nutrition 0.000 abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 7
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- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 235000005135 Micromeria juliana Nutrition 0.000 abstract description 2
- 240000002114 Satureja hortensis Species 0.000 abstract description 2
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- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
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- 241000209219 Hordeum Species 0.000 abstract 5
- 229910052708 sodium Inorganic materials 0.000 abstract 4
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- 102000004169 proteins and genes Human genes 0.000 description 2
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- DYARIVMCYYQNNQ-UHFFFAOYSA-N 7-hydroxy-2-(3-hydroxyphenyl)chromen-4-one Chemical compound OC1=CC=CC(C=2OC3=CC(O)=CC=C3C(=O)C=2)=C1 DYARIVMCYYQNNQ-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
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- 238000007796 conventional method Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
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- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 전통적인 장시간 숙성시키는 전통된장의 제조방법의 범주에 속하면서 특히 보리를 추가하고 염도를 낮춘 저염보리된장의 제조방법 및 그 제조방법에 의해 제조된 저염보리된장에 관한 것이다. 본 발명은 특히 대두와 함께 보리를 사용하되 간장을 분리하지 않는 방식의 새로운 저염보리된장의 제법 및 그 제법에 의해 제조된 저염보리된장을 제공한다.The present invention relates to a method for producing a low-salt barley miso, which belongs to a traditional method for producing a traditional soybean paste that is aged for a long time, and in particular, to a method for producing a low-salt barley miso in which barley is added and the salinity is reduced, and a low-salt barley miso prepared by the method. In particular, the present invention provides a new low-salt barley miso production method in which barley is used with soybeans but does not separate the soy sauce, and a low-salt barley miso prepared by the method.
전통적인 된장의 제조방법은 메주콩을 불려 쪄서 메주를 쑤어 30~40일쯤 띄운 다음 염도 20% 내외의 소금물을부어서 50~60일 정도 익히고, 간장으로부터 고형분만을 따로 건져내어 1~2년간 숙성시키는 것이다. 된장의 종류는 재래식·개량식 된장 이외에 짧은 시간에 익혀 먹는 청국장·담북장·무장·보리장 등이 있고 지역에 따라 독특한 제법이 전해져 오고 있으며, 다양한 기능성 요소를 가미한 개량된장도 많이 시도되고 있다.The traditional method of making soybean paste is soaking soybeans, steaming soybeans, picking soybeans for about 30 to 40 days, pouring salted water of 20% or so, and cooking them for 50 to 60 days, then removing only the solids from the soy sauce and aging them for 1 to 2 years. In addition to conventional and improved miso, there are Cheonggukjang, Dambukjang, Mujang, and barley paste, which are cooked and eaten in a short period of time.
된장은 영양이 풍부하여 100g당 열량은 128㎉이고, 단백질 12g, 지방 4.1g, 탄수화물 14.5g, 회분·칼슘·인·철분·비타민(B1 ,B2)도 함유되어 있다. 된장은 나물을 무치는 조미료나 토장국을 끓일 때, 또 비린내를 없애기 위해 생선과 고기요리에 섞어 쓰기도 하며 쌈채소와 함께 먹는 식재료로 쓰인다. 이렇듯 된장은 식생활이 나날이 서구화되어가는 오늘날에도 우리 식탁에서 빼놓을 수 없는 조미료일 뿐 아니라 대부분의 가정에서 일상의 식탁에서 된장국이나 쌈장 등 다양한 형태로 섭취되는 대표적인 발효식품이다.Doenjang is rich in nutrients, so it contains 128 ㎉ of calories per 100g, and contains 12g of protein, 4.1g of fat, 14.5g of carbohydrates, ash, calcium, phosphorus, iron, and vitamins (B1, B2). Doenjang is used as a seasoning for seasoning with greens or when boiling soybean paste soup, or mixed with fish and meat dishes to get rid of the fishy smell. It is also used as an ingredient to eat with ssam and vegetables. As such, miso is not only an indispensable seasoning at our table even today, when dietary life is becoming westernized, it is a representative fermented food consumed in various forms such as miso soup or ssamjang at everyday tables in most homes.
된장의 유용성을 더 구체적으로 살펴보면, 대두에 약 40%정도 함유된 단백질이 분해되어 만들어지는 아미노산은 단맛과 감칠맛 등 다양한 맛을 내기 때문에 된장이 훌륭한 자연 조미식품으로 쓰이는 동시에 아미노산 급원식품으로도 널리 활용되고 있다. 또한 대두는 다이제인(daizein) 등 체내에서 여성호르몬으로 작용하는 소위 파이토 에스트로겐(phytoestrogen)의 함량이 높고 항산화 작용을 하여 체내에서 생성되는 활성산소종을 소거시킴으로서 암, 고혈압, 당뇨병을 예방하거나 치유하는 효과가 높은데, 이를 발효시킨 된장은 발효과정 중에 파이토에스트로겐의 함량이 현저하게 증가하여 그 효과가 향상되는 것으로 알려져 있다.Looking more specifically at the usefulness of soybean paste, the amino acid produced by the breakdown of protein contained in about 40% of soybeans has a variety of flavors such as sweet and umami, so soybean paste is used as an excellent natural seasoning food and also widely used as an amino acid source food. Has become. In addition, soybeans have a high content of so-called phytoestrogen, which acts as a female hormone in the body such as daizein, and acts as an antioxidant to eliminate reactive oxygen species generated in the body, thereby preventing or curing cancer, hypertension, and diabetes. The effect is high, and it is known that the fermented soybean paste significantly increases the content of phytoestrogen during the fermentation process, thereby improving the effect.
하지만, 된장의 이런 좋은 점에도 불구하고 된장에 함유된 다량의 소금이 고혈압 등 생활습관병발병의 원인이 될 수 있다는 우려가 제기되고 있고, 이에 따라 전통된장의 맛과 풍취를 그대로 유지하거나 개선하면서 특히 소금을 줄이는 저염 된장의 제법에 관한 연구도 활발하게 이루어지고 있다.However, despite these good points of doenjang, concerns have been raised that a large amount of salt contained in doenjang may cause lifestyle-related diseases such as high blood pressure, and accordingly, while maintaining or improving the taste and appearance of traditional doenjang. There is also active research on the method of making low-salt miso paste that reduces salt.
저염된장의 제법으로 제안된 예를 몇 가지 살펴보면, 양파를 첨가하여 숙성속도를 높이고 저소금의 양을 줄인 저염 양파오곡된장 및 그 제조방법에 관한 기술이 국내 공개특허 제10-2009-89182(공개일자 2009. 8. 12)로 제안되어 있고, 재래식 된장을 제조하여 1차 숙성시키는 단계와, 상기 숙성된 재래식 된장 70~90 중량%와 미숫가루 10~30 중량%를 혼합하여 2차 숙성시키는 단계를 포함하여 이루어지는 저염된장의 제조방법이 국내 등록특허 제10-1181965(공고일자 2012.9.12)에 제안되어 있으며, 기존의 전통적인 고염도 된장제조방법으로 된장을 1차제조한 후, 간장이 분리된 메주에 녹말성분이 덱스트린으로 변형되고 멸균된 콩의 미세분말을 혼합하여 2차 발효숙성시키는 방법으로서, 혼합하는 콩 분말의 배합비율에 따라 된장의 염도를 임의 저감하는 저염도 된장 제조 방법에 관한 국내 공개특허 제10-2012-0128505(공개일자2012. 11. 27)로 제시되어 있으며,통상적인 방법으로 띄운 메주를 제조하는 단계와 메주를 건조된 상태에서 분쇄한 뒤, 정수된 물을 붓고 20~25℃에서 40~60시간 동안 발효시키는 단계와, 발효 완료된 메주에 소금, 청주 및 고추씨가루로 간을 하고 5~8일 동안 숙성시킨 후 0~3℃의 저온에서 보관하는 단계를 포함하는 제조공정이 단축된 저염성 기능성 된장의 제조방법을 제시한 국내 등록특허 제10-869407호(공고일자 2008.11.21) 등이 있다.Looking at a few examples suggested as a method of making low-salt miso, a technique related to a low-salt five-grain onion miso in which onions are added to increase the aging rate and the amount of low-salt is reduced, and a method for manufacturing the same, is disclosed in Korean Patent Publication No. 10-2009-89182 (Publication It is proposed as of the date 2009. 8. 12), the step of first aging a conventional doenjang, and a second aging step by mixing 70 to 90% by weight of the matured conventional soybean paste and 10 to 30% by weight of rice flour A method of manufacturing low-salt miso, including, is proposed in Korean Patent Registration No. 10-1181965 (announced on September 12, 2012), and after the first production of soybean paste using the existing traditional high-salt miso production method, the soy sauce is separated. A method of secondary fermentation and maturation by mixing fine powders of sterilized soybeans in which the starch component is transformed into dextrin in meju, and a method for manufacturing low-salt miso that randomly reduces the salinity of soybean paste according to the mixing ratio of the soybean powder to be mixed. It is proposed as Public Patent Publication No. 10-2012-0128505 (published date of publication 2012. 11. 27), the step of preparing floating meju by a conventional method, and after pulverizing the meju in a dry state, pouring purified water and pouring 20~ A manufacturing process including fermenting at 25℃ for 40-60 hours, seasoning the fermented meju with salt, cheongju and red pepper seed powder, aging for 5-8 days, and storing at a low temperature of 0-3℃ There are Korean Patent No. 10-869407 (announced date 2008.11.21), which proposes a method of manufacturing this shortened low-salt functional doenjang.
본 발명은 장시간의 숙성에 의해 전통된장의 맛과 풍취를 더욱 살리면서도 소금을 양을 줄인 저염보리된장의 제조방법 및 그 제조방법에 의해 제조된 저염보리된장을 제공하는 것을 목적으로 한다. An object of the present invention is to provide a method for producing a low-salt barley miso in which the amount of salt is reduced while further saving the taste and appearance of traditional miso by aging for a long time, and a low-salt barley miso prepared by the method.
본 발명에 따른 저염보리된장은 통상의 방법으로 메주를 제조하여 띄우는 제1단계와(메주제조단계), 띄운 메주를 입도 1cm~5cm 크기로 파쇄하는 제2단계와(메주파쇄단계), 파쇄된 메주 100중량부에 대하여 물 100~120중량부를 가하여 3~4일간 침지시키는 제3단계(파쇄메주풀 제조단계)와; 파쇄메주풀 100중량부를 기준으로 보리밥30~35중량부, 천일염 10~15중량부 및 고추씨가루 2~3중량부를 더 혼합하여 잘 섞는 제4단계(재료혼합단계) 및 혼합된 재료를 항아리에 담아 자연상태에서 2년 이상 숙성시키는 제5단계(자연숙성단계)로 제조된다.The low-salt barley miso according to the present invention is a first step of manufacturing and floating meju in a conventional manner (meju manufacturing step), a second step of crushing the floated meju into a size of 1cm to 5cm (meju crushing step), and crushed A third step of immersing for 3 to 4 days by adding 100 to 120 parts by weight of water based on 100 parts by weight of meju (preparing crushed meju paste); Based on 100 parts by weight of crushed soybean paste, 30 to 35 parts by weight of barley rice, 10 to 15 parts by weight of sea salt, and 2 to 3 parts by weight of red pepper seed powder are further mixed and mixed well, and the mixed ingredients are put in a jar. It is manufactured in the fifth step (natural maturation step), which is aged for at least 2 years in natural conditions.
본 발명에 따른 저염보리된장은 대두로 만든 전통적인 메주를 고농도의 소금물(15~20%)에 장시 담가 생기는 간장을 제거하여 만드는 전통방식이 아니라 메주를 파쇄하여 저농도의 식염을 혼합하여 제도하되 간장을 제거하지 않는 방식이면서 메주 외에 보리밥을 더 혼합하는 것이어서, 소금의 양을 종래에 비해 획기적으로 더 줄이고 보리발효 아미노산 맛이 더해져 전통 된장의 맛과 풍취가 훨씬 더 깊고 좋게 개선되면서 짠맛이 줄어든 된장을 제조할 수 있다. 특히 본 발명에 다른 저염보리된장은 감칠맛과 풍취가 뛰어나 된장국이나 조미용으로 적합하며 저염이어서 기본 음식조리 이후 사후적으로 소금이나 간장의 추가에 의해 짠맛의 정도를 가변적으로 조절할 수 있어서 고혈압과 같은 생활질병예방에 크게 도움이 된다.The low-salt barley miso according to the present invention is not a traditional method of making traditional soybeans made of soybeans in high-concentration salt water (15-20%) by removing the soy sauce produced by long-term soybeans, but crushing the soybeans and mixing low-concentration salt. It is a method that does not remove but mixes more barley rice in addition to meju, so the amount of salt is significantly reduced compared to the conventional one, and the amino acid taste of barley fermentation is added, so that the taste and appearance of traditional doenjang are improved much deeper and better, making miso with reduced saltiness. can do. In particular, the low-salt barley miso according to the present invention has excellent umami and appearance, and is suitable for miso soup or seasoning.Since it is low-salt, it is possible to variably adjust the degree of saltiness by adding salt or soy sauce after basic food cooking. It is very helpful in prevention.
본 발명에 따른 저염보리된장의 제조방법을 이하 상세히 설명한다. A method of preparing a low-salt barley miso according to the present invention will be described in detail below.
제1단계(메주제조단계)Step 1 (Meju manufacturing step)
이 단계는 통상의 전통적인 메주제조단계로서, 메주제조용 햇콩(대두)을 수확하여 작은 돌이나 나뭇가지와 같은 이물질을 제거하고 깨끗한 물에 씻어 삶고 이를 육면체 또는 원반형 등의 형상으로 빗은 다음 볏짚이나 소나무선반과 같은 천연 발효균(고초균)이 접할 수 있는 환경에 두어(30~40일) 메주는 띄우는 단계이다. 이는 종래 전통메주 제조와 다르지 않다.This step is a typical traditional meju production step.The soybeans (soybeans) for meju production are harvested, foreign substances such as small stones and branches are removed, rinsed in clean water, boiled, and combed into a shape such as a hexahedron or a disk, and then rice straw or pine shelf Place meju in an environment where natural fermentation bacteria (Bacillus bacillus) can come into contact (30-40 days), and the meju is at the stage of floating. This is no different from traditional meju production.
제2단계(메주파쇄단계)Step 2 (Meju crushing step)
전통적인 된장 제조에서는 띄운 메주를 대체로 통째로 또는 반 정도로 갈라 소금물에 담가 익히는 공정을 진행하는 것과 달리 본 발명에서는 소금물에 담그는 공정을 진행하지 않는 것으로서, 이 단계에서는 띄운 메주를 입도 1cm~5cm정도의 비교적 작은 덩어리로 빻는다.Unlike traditional soybean paste manufacturing, in which the floating meju is divided whole or half and soaked in salt water to cook, the present invention does not proceed with the process of immersing it in salt water.At this stage, the floated meju is relatively small with a particle size of about 1cm to 5cm. Grind it into chunks.
제3단계(파쇄메주풀 제조단계)Step 3 (Manufacturing step of crushed meju paste)
이 단계는 제2단계에서 마련된 파쇄메주 100중량부에 대하여 청정수 100~120중량부를 가하여 3~4일간 침지시킴으로서 메주가 부드럽게 물에 풀려 물과 함께 혼합되는 파쇄메주풀(paste) 제조단계이다. 이 단계에서 물의 양이 너무 많으면 최종 제조되는 된장의 묽기가 너무 묽어지는 한편 너무 싱거워지고 물의 양이 너무 적으면 후술하는 공정에서 추가되는 소금의 양에 의해 저염된장의 제조가 이루어지지 않는다.In this step, 100 parts by weight of the crushed meju prepared in the second step is added to 100 parts by weight of clean water and immersed for 3 to 4 days, so that the meju is gently dissolved in water and mixed with water. If the amount of water is too high at this stage, the thinness of the final prepared doenjang becomes too thin while it becomes too thin, and if the amount of water is too small, the production of low-salt doenjang is not made by the amount of salt added in the process to be described later.
제4단계(재료혼합단계)Step 4 (material mixing step)
제3단계에서 마련된 파쇄메주풀에, 파쇄메주풀 100중량부를 기준으로 보리밥 30~35중량부, 천일염 10~15중량부 및 고추씨가루 2~3중량부를 더 혼합하여 잘 섞는 단계이다. 본 공정에서 첨가되는 천일염의 양은 파쇄메주풀 및 보리밥이 혼합된 양을 기준으로 하였을 때 종래 전통된장의 제조시에 비해 소금의 양이 획기적으로 줄어든 양이어서 저염도의 된장이 만들어진다. 또한 파쇄메주풀에 보리밥이 더 혼합되는 것이어서 종래 전통적인 대두 된장의 맛에 더하여 보리가 더 혼합발효됨으로써 색다른 구수하고 단맛이 더해져 감칠맛이 좋아진다. 또한 고추 씨분말이 함유되는 것은 칼칼한 맛을 내기 위한 것으로서 본 발명에 따른 저염보리된장을 된장국 제조용도로 사용할 수 있을 뿐만 아니라 특히 그대로 조미용 된장으로 사용하기에도 부족함이 없도록 하기 위함이다. 고추씨가루를 된장 제조시 첨가원료의 하나로 사용하는 것은 종래 다양한 개량된장의 제조에서도 보이므로 본 발명 고유의 수단은 아인 것으로 이해되어야 한다.It is a step of mixing well by further mixing 30 to 35 parts by weight of barley rice, 10 to 15 parts by weight of sea salt, and 2 to 3 parts by weight of red pepper seed powder to the crushed meju grass prepared in step 3 based on 100 parts by weight of crushed meju grass. The amount of sea salt added in this process is the amount of salt that is significantly reduced compared to the production of conventional traditional soybean paste, based on the amount of crushed soybean paste and barley rice mixed, so that a low-salt doenjang is made. In addition, since barley rice is further mixed with crushed meju grass, barley is further mixed and fermented in addition to the traditional taste of soybean miso paste, adding a different taste and sweetness to improve the umami taste. In addition, the red pepper seed powder is included to give a sharp taste, so that the low-salt barley miso according to the present invention can be used not only for making miso soup, but also to be used as a seasoning miso as it is. The use of red pepper seed powder as one of the additives in the production of doenjang is seen in the production of various types of improved soybean paste in the related art, so it should be understood that the unique means of the present invention is ain.
제5단계(자연숙성단계)5th stage (natural ripening stage)
이 단계는 전술한 제4단계에서 마련된 혼합재료를 항아리에 담아 자연상태에서 2년 이상 숙성시키는 단계이다.In this step, the mixed material prepared in the fourth step is put in a jar and aged for at least two years in a natural state.
본 발명에 따라 제조되는 저염보리된장은 메주를 고농도의 소금물에 담가 숙성시킨 다음 간장으로부터 고형분을 제거하는 방식의 된장제조방법이 아니라 메주와 저농도의 소금물이 혼합된 메주풀에 보리밥을 더하여 발효시킨 자체로 완성되는 된장으로서 맛이 짜지 않고 구수하며 감칠맛이 나는 된장이 제조된다.The low-salt barley miso prepared according to the present invention is not a method of making soybean paste in which the meju is immersed in high-concentration salt water and then solids are removed from the soy sauce.It is fermented by adding barley rice to the meju grass mixed with meju and low-concentration salt water. It is a miso that is made with a soybean paste that is not salty and has a savory taste.
본 발명에 따른 저염보리된장에 의해 원하는 담백한 음식맛을 내면서 음식의 싱겁고 짠 정도를 별도의 소금이나 간장의 추가에 의해 조절할 수 있어서 종래 전동된장의 맛과 풍취와 같은 장점은 그대로 계승하여 발전시키면서 그 단점인 고염도의 문제를 해결한 것이어서 유용한 발명이다.With the low-salt barley miso according to the present invention, the freshness and saltiness of the food can be adjusted by adding additional salt or soy sauce while producing the desired light food taste. It is a useful invention because it solves the problem of high salinity, which is a disadvantage.
Claims (5)
Removing foreign substances from fresh soybeans (soybeans) for making meju, washing with water, and boiling them to comb and float the meju; Pulverizing the floating soybeans to make shredded soybeans; Preparing crushed meju paste by adding water to the crushed meju and allowing it to precipitate for 3 to 4 days; Ingredient mixing step of mixing barley rice and sea salt in crushed meju grass and mixing well; A method for producing low-salt barley miso comprising the step of putting the mixed ingredients in a jar and aging them for at least 2 years in a natural state
In claim 1, the particle size for crushing the meju floated in the crushed meju production step is 1cm to 5cm in size, and the amount of water used in the meju paste production step is 100 to 120 parts by weight of water based on 100 parts by weight of crushed meju, in the material mixing unit. The amount of barley rice and sea salt used is 30 to 35 parts by weight of barley rice and 10 to 15 parts by weight of sea salt per 100 parts by weight of crushed meju grass.
재료혼합단계에서 파쇄메주풀 100중량부에 대하여 고추씨 가루 2~3중량부가 더 함유되는 저염보리된장의 제조방법
The method of claim 1,
Method for producing low-salt barley miso containing 2 to 3 parts by weight of red pepper seed powder based on 100 parts by weight of crushed meju grass in the material mixing step
The method according to claim 2, wherein 2 to 3 parts by weight of red pepper seed powder is further contained with respect to 100 parts by weight of crushed meju grass in the material mixing step.
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| KR102339269B1 (en) | 2021-08-03 | 2021-12-14 | 주상중 | Low salted soybean paste and manufacturing method of the same |
| KR20230036424A (en) | 2021-09-07 | 2023-03-14 | 메주익는마을 영농조합법인 | Soybean paste using eclipta prostrata and manufacturing method of the same |
| KR20230036432A (en) | 2021-09-07 | 2023-03-14 | 메주익는마을 영농조합법인 | Soybean paste using adenophora triphylla and manufacturing method of the same |
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