KR100435581B1 - A manufacturing method of sauce for chinease noodles - Google Patents
A manufacturing method of sauce for chinease noodles Download PDFInfo
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- KR100435581B1 KR100435581B1 KR10-2002-0007781A KR20020007781A KR100435581B1 KR 100435581 B1 KR100435581 B1 KR 100435581B1 KR 20020007781 A KR20020007781 A KR 20020007781A KR 100435581 B1 KR100435581 B1 KR 100435581B1
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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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- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
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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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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Abstract
본 발명은 일명 중국된장이라고 불리워지는 춘장을 이용하여 자장소스를 제조하는 방법에 관한 것으로, 유지를 첨가하여 가열처리한 볶음춘장 20∼45중량부에 대하여 정제수 25∼50중량부, 액상과당 3∼7중량부, 설탕 2∼7중량부, 전분 5∼13중량부, 정제염 1∼5중량부, 굴소스 0.2∼2중량부, 핵산조미료 0.1∼3중량부, 마늘 0.3∼2.5중량부, 생강 0.2∼1.5중량부, 청주 0.1∼2중량부, 식물성 분해단백 0.1∼1.5중량부, 동물성 분해단백 0.1∼2중량부, 육류추출물 0.1∼2중량부로 구성되는 것을 특징으로 하는 자장소스를 제공하고자 하는 것이다..The present invention relates to a method for producing a magnetic field sauce using chunjang, also known as Chinese miso, which is 25-50 parts by weight of purified water and 3 to 3 parts of liquid fructose, based on 20 to 45 parts by weight of stir-fried stir-fry added with fat or oil. 7 parts by weight, 2 to 7 parts by weight of sugar, 5 to 13 parts by weight of starch, 1 to 5 parts by weight of refined salt, 0.2 to 2 parts by weight of oyster sauce, 0.1 to 3 parts by weight of nucleic acid seasonings, 0.3 to 2.5 parts by weight of garlic, ginger 0.2 To provide a magnetic field source, characterized in that consisting of ~ 1.5 parts by weight, 0.1-2 parts by weight of sake, 0.1-1.5 parts by weight of vegetable decomposition protein, 0.1-2 parts by weight of animal decomposition protein, 0.1-2 parts by weight of meat extract. ..
Description
본 발명은 일명 중국된장이라고 불리워지는 춘장을 이용하여 자장소스를 제조하는 방법에 관한 것으로, 좀더 상세하게는 일반가정에서 자장요리를 하는 과정에서 용이하게 사용될 수 있는 레토르트 자장소스에 관한 것이다.The present invention relates to a method for producing a magnetic field sauce by using a soybean paste called soybean paste, more specifically, to a retort magnetic sauce source that can be easily used in the process of cooking a home cooking in a general home.
자장소스는 일반적으로 중국요리식당에서 춘장을 유지성분과 함께 혼합하면서 볶아 자장용 볶음춘장을 제조한 다음 주문에 따라, 감자 등의 채소 및 어육 또는 육류와 함께 가공하여 자장소스를 제조하여 면 또는 밥과 함께 공급되고 있다.Jajang sauce is usually cooked in Chinese cuisine with stir-fry mixed with fats and oils to produce stir-fried jajangjang, then processed with vegetables and fish or meat such as potatoes to make noodle sauce or rice. It is supplied with.
그러나, 상기와 같은 중국식당에서 자장소스를 제조하는 과정을 살펴보면 미리 춘장을 대량으로 볶아놓은 상태에서 필요시마다 필요한 량 만큼 일부를 취하여 사용하게 되므로 보관시 대기중의 균주가 접종이되어 시간이 경과함에 따라 기름성분 등이 산패현상을 일으키기도 하고, 또 시간의 경과에 따라 경화되는 형상을 일으켜 이를 이용하여 자장을 제조할 때 경화로 인하여 사용상에 어려움이 따르기도 하고, 균일한 맛을 유지하기 어려우며 위생적인 문제을 야기하기도 한다.However, if you look at the process of manufacturing the magnetic sauce in the Chinese restaurant as described above, in the state that the chunjang was fried in large quantities in advance, the necessary amount is taken as needed every time, so the strain in the air is inoculated during storage Therefore, oil component may cause rancidity, and it hardens with time, and it is difficult to use due to hardening when manufacturing magnetic field using it, and it is difficult to maintain uniform taste and hygiene. It can also cause serious problems.
특히 겨울에는 더욱더 딱딱하게 굳어져 사용이 곤란할 뿐만 아니라 대부분의중국집에서는 볶아진 춘장을 한꺼번에 많은 양을 조리하여 사용하기 때문에 자장의 신선한 맛이 떨어지는 단점이 있다.In particular, it is harder to use because it hardens more and more hardly in winter, and in most Chinese homes, it is disadvantageous that the fresh taste of jajang is lowered because cooked large quantities are used at once.
또한, 일반가정에서 일회 취식을 위하여 자장을 이용하고자 할 경우, 중국식당에서와 같이 많은 량의 볶음춘장을 제조할 수가 없기 때문에, 소량으로 제조하여야만 하는 경우 춘장의 볶음공정이 번잡하여 일반적으로 레토르트 자장소스를 구매하여 취식하고 있는 실정이다.In addition, if you want to use the magnetic field for one-time meal in the general home, because it is not possible to manufacture a large amount of stir-fried spring rolls, as in Chinese restaurants, if the small amount must be produced, the process of stir-fry of the spring rolls is complicated and generally retort magnetic field The source is buying and eating.
그러나, 일반시중에서 판매되고 있는 레토르트 자장소스는 야채원료와 고기 등의 원료를 상업적 살균을 목적으로 장시간 가열 살균하기 때문에 보관 및 사용상 간편성은 있기 때문에 일반 중국음식점에서 제조하는 자장소스와 같은 정도의 풍미를 갖는 자장소스를 공급하기 위하여 많은 연구가 진행되고 있다.However, since the retort magnetic field sauce sold in the market is easy to store and use since it is heat sterilized for a long time for commercial sterilization, raw materials such as vegetable raw materials and meat have the same flavor as the magnetic sauce prepared at a Chinese restaurant. In order to supply a magnetic field source having a lot of research is being conducted.
그 예로서 주식회사 농심에서 개발하여 공개하고 있는 대한민국 특허공보 특90-9204호는 "인스탄트 용기 짜장면 스프의 제조방법"에 관한 것으로, 그 발명내용은 짜장 50 내지 60중량%에 옥수수분말, 양파와 돈육, 소금 및 돈지 등의 원료를 잘혼합하여 볶아 건조시킨후, 이를 분쇄한 짜장 베이스분말 35 내지 40줄량%, 식용유 3 내지 11중량%의 조성물로 코팅한 옥수수전분 15 내지 32중량%, 기타 양념류 1 내지 10중량%와 조미료류 1 내지 10중량%를 함께 균일하게 혼합하여 제품화하고, 이를 건조면과 함께 물의 첨가에 의하여 팽화시켜 취식할 수 있도록 하고 있어 보관 및 사용상 간편성은 보장되어 있으나, 첨가되는 육류 및 채소류가 지니는 고유의 맛을 낼수 없어 자장으로서의 풍미가 다소 부족한 편이었다.As an example, Korean Patent Publication No. 90-9204, developed and published by Nongshim Co., Ltd., relates to a "method of preparing an instant container jjajangmyeon soup". Raw materials, such as salt and lard, stir-fried and dried, and then, 15 to 32% by weight of corn starch coated with a composition of crushed Jjajang base powder 35 to 40% by weight, cooking oil 3 to 11% by weight, other spices 1 To 10 to 10% by weight and seasonings 1 to 10% by weight is uniformly mixed together and commercialized, and it is swelled by the addition of water with dry noodles to be eaten, so simplicity in storage and use is guaranteed, but added meat And the vegetables do not have the inherent flavor of the flavor as a side was somewhat lacking.
또다른 레토르트 제품으로는 제일제당 주식회사에서 개발하여 대한민국 공개특허공보 제92-21042호로 공개하고 있는 것으로, "고기 4-10줄량%, 야채류 25-45중량%, 춘장 5-15중량%, 밀가루 3-8중량%, 설탕 0.3-1.5중량%, 쇼트닝 2-6중량%, 조미료 0.5-1.5중량%, 식수 25-45중량%, 미역추출액 2-8중량%및 염화칼슘 또는 염화마그네슘 0.05-0.2중량%혼합가공하여 간단한 가열만으로 국수등과 혼합하여 취식할 수 있는 즉석 짜장 조성물을 제공하고 있으나, 이 경우에 있어서는 장시간에 걸친 운반 등의 보관과정에 의하여 육류 및 야채류가 내부에 첨가되어 있는 수분을 포함한 각종의 성분이 침투되어 역시 육류 및 채소의 맛을 느낄수 없으며, 취식자가 자신만의 기호에 맞는 음식물을 제조하는데 자유롭지 못하다는 문제가 있었다.Another retort product was developed by Cheil Jedang Co., Ltd. and disclosed in Korean Patent Application Publication No. 92-21042. "Meat 4-10 joule%, vegetables 25-45% by weight, Chunjang 5-15% by weight, flour 3 -8 wt%, sugar 0.3-1.5 wt%, shortening 2-6 wt%, seasoning 0.5-1.5 wt%, drinking water 25-45 wt%, seaweed extract 2-8 wt% and calcium chloride or magnesium chloride 0.05-0.2 wt% The instant process is to provide a ready-to-eat jjajang composition that can be mixed with noodles and eaten by simple heating, but in this case, various kinds of meat and vegetables are added to the inside of the container by storage, such as transportation for a long time. There is a problem that the ingredients are infiltrated and can not feel the taste of meat and vegetables, and eaters are not free to prepare foods to their own taste.
또, 주식회사 농심에서 개발하여 대한민국 공개특허공보 제2000-31886호로서 공개하고 있는 기술을 살펴보면, 상기의 방법에 의하여 제조된 춘장가공식품은 가공직후부터 발생되는 사과산의 신맛을 방지하기 위한 것으로 "전체 조미료 조성물 중량에 대하여 간장분말 40∼60중량%, 대두단백가수분해물 15∼35중량%, 포크 엑기스분말 10∼20중량%, 핵산 5∼10중량%를 포함하여 이루어지는 춘장 함유식품 첨가용 조미료 조성물을 제공하고 있으나, 이 경우에 있어서는 볶음 춘장을 별도로 제조하여야 하는 문제가 있어 소량으로 제조하는 일반 가정에서는 사용에 불편이 있었다.In addition, when looking at the technology developed by Nongshim Co., Ltd. published in the Republic of Korea Patent Publication No. 2000-31886, the processed food prepared by the above method is to prevent the acidity of malic acid produced immediately after processing to A seasoning composition for the addition of spring-containing foods, comprising 40 to 60% by weight of soy powder, 15 to 35% by weight of soy protein hydrolyzate, 10 to 20% by weight of fork extract powder, and 5 to 10% by weight of nucleic acid. However, in this case, there is a problem in that the production of stir-fried spring rolls separately, it was inconvenient to use in small households.
또한, 시중에서 판매되고 있는 기타의 레토르트 자장소스 등은 보편화되어 있는 구미에 맞추어 모든 재료를 혼합한 상태로 제조되어 있기 때문에 개인적인 기호성에 맞는 조리를 하기가 어려우며, 또 유통과정중 장기간에 걸친 보관으로 인하여 내부에 첨가되어 있는 채소 및 육류가 신선도를 상실되어 중국식당에서 느낄수있는 맛의 재현이 어려운 실정이다.In addition, commercially available retort magnetic field sauces are manufactured in a state in which all ingredients are mixed according to the popular taste, making it difficult to cook according to personal preferences. Due to the loss of freshness of vegetables and meat added inside, it is difficult to reproduce the taste that can be felt in Chinese restaurants.
본 발명자는 상기와 같은 문제점을 해결하기 위한 것으로, 취식자가 자신의 기호에 맞추어 육류 및 채소를 현장에서 첨가하여 간단한 증숙처리에 의하여 음식물을 제조하여 취식할 수 있는 자장소스를 제공하고자 하는 것이다.The present invention is to solve the above problems, to provide a magnetic field source that can be eaten by the food eater by the simple steaming process by adding meat and vegetables in the field according to their preferences.
상기의 과제를 해결하기 위한 자장소스는 유지를 첨가하여 가열처리한 볶음춘장 20∼45중량부에 대하여 정제수 25∼50중량부, 액상과당 3∼7중량부, 설탕 2∼7중량부, 전분 5∼13중량부, 정제염 1∼5중량부, 굴소스 0.2∼2중량부, 핵산조미료 0.1∼3중량부, 마늘 0.3∼2.5중량부, 생강 0.2∼1.5중량부, 청주 0.1∼2중량부, 식물성 분해단백 0.1∼1.5중량부, 동물성 분해단백 0.1∼2중량부, 육류추출물 0.1∼2중량부로 구성되는 자장소스를 제공함으로서 달성될 수 있다.The magnetic field sauce for solving the above problems is 25 to 50 parts by weight of purified water, 3 to 7 parts by weight of liquid fructose, 2 to 7 parts by weight of sugar, starch 5 with respect to 20 to 45 parts by weight of stir-fried spring rolls added with fat or oil. -13 parts by weight, refined salt 1-5 parts, oyster sauce 0.2-2 parts, nucleic acid seasoning 0.1-3 parts, garlic 0.3-2.5 parts, ginger 0.2-1.5 parts, sake 0.1-2 parts, vegetable It can be achieved by providing a magnetic field source composed of 0.1 to 1.5 parts by weight of degraded protein, 0.1 to 2 parts by weight of animal degraded protein, and 0.1 to 2 parts by weight of meat extract.
상기의 자장소스는 정제수 25∼50중량부, 설탕 2∼7중량부, 정제염 1∼5중량부, 핵산조미료 0.1∼3중량부, 식물성 분해단백 0.1∼1.5중량부, 동물성 분해단백 0.1∼2중량부를 용기에 넣고 서서히 교반하여 혼합한 다음 전분 5∼13중량부를 첨가하여 용해시키고 서서히 가열하면서 교반하여 원하는 정도의 점성을 갖게되면 마늘 0.3∼2.5중량부, 생강 0.2∼1.5중량부를 넣고 재차 가열 교반한 후, 볶음춘장 20∼45중량부, 액상과당 3∼7중량부, 굴소스 0.2∼2중량부, 육류추출물 0.1∼2중량부를 첨가하여 혼합하면서 가열하여 완전히 혼합되게 하고 여기에 청주 0.1∼2중량부를 가하여 가열하여 불필요한 잡미를 제거함으로서 완성된다.The magnetic field source is 25 to 50 parts by weight of purified water, 2 to 7 parts by weight of sugar, 1 to 5 parts by weight of refined salt, 0.1 to 3 parts by weight of nucleic acid seasoning, 0.1 to 1.5 parts by weight of vegetable degradation protein, 0.1 to 2 weight of animal degradation protein. After mixing the mixture into a container, slowly stirring and mixing, add 5 to 13 parts by weight of starch, dissolve it, and stir while heating. When the mixture has the desired viscosity, add 0.3 to 2.5 parts by weight of garlic and 0.2 to 1.5 parts by weight of ginger, and heat and stir again. Then, 20 to 45 parts by weight of stir-fried spring rolls, 3 to 7 parts by weight of liquid fructose, 0.2 to 2 parts by weight of oyster sauce, and 0.1 to 2 parts by weight of meat extract are added and mixed with heating to make it completely mixed. It is completed by adding a part and heating to remove unnecessary blemishes.
상기에서 전분, 정제염, 핵산조미료, 설탕, 마늘, 생강은 일반적으로 자장소스를 제조하기 위하여 통상적으로 첨가되는 양념류로서 그 첨가량도 일반적인 것이나, 굴소스는 자장소스의 깊은 맛을 자아내기 위한 이유에서 첨가되는 것으로 볶음춘장 20∼45중량부에 대하여 0.2중량부 이하로 첨가하게 되면 맛이 약해서 조미의 효과를 달성할 수 없고, 2중량부 이상 첨가하게 되면 짠맛이 강하여 전체적인 맛에 자극적인 영향을 미치게 되는 문제가 있다.Starch, refined salt, nucleic acid seasoning, sugar, garlic, ginger are generally added as a spice commonly used to prepare a magnetic sauce, the addition amount is also common, but oyster sauce is added for reasons to bring out the deep taste of magnetic sauce If it is added to less than 0.2 parts by weight based on 20 to 45 parts by weight of stir-fried spring rolls, the taste is weak, and the effect of seasoning cannot be achieved. there is a problem.
육류추출물은 기본베이스로서 맛의 품위를 올리기 위한 것으로 0.1중량부 이하로 첨가하는 경우에는 그 첨가의 의미가 없게 되며, 5중량부 이상 첨가하는 경우에는 지나친 육류의 맛을 내게되어 신선감이 떨어지는 결과를 초래하게 된다.Meat extract is used as a basic base to enhance the quality of taste. When added at 0.1 parts by weight or less, the addition is meaningless. When added at 5 parts by weight or more, the meat is extracted with too much meat, resulting in less freshness. Will result.
청주는 조리시 최종적으로 첨가하는 배합물로서 잡미를 제거하여 주기 위한 것으로 2중량부 이상 첨가하게 되면 오히려 쓴맛을 나타내게 되는 문제가 있고, 식물성 분해단백과 동물성 분해단백은 자장소스의 복합적인 맛을 강화하기 위하여 사용하는 것으로 식물성 분해단백을 1.5중량부 이상 첨가하는 경우에는 짠맛과 함께 쓴맛이 나타나게 되며, 동물성 분해단백의 경우에 있어서도 2중량부 이상 사용하는 경우 식물성 분해단백과 같이 쓴맛과 짠맛이 발현되는 문제가 있다.Cheongju is a compound that is added finally when cooking to remove blemishes, and when added to 2 parts by weight or more, there is a problem that the bitter taste is exhibited, and vegetable degradation protein and animal degradation protein enhance the complex taste of magnetic field sauce. In case of adding more than 1.5 parts by weight of phytolytically degraded protein, the bitter taste will appear with the salty taste.In the case of more than 2 parts by weight, even in the case of animal degradation protein, bitterness and salty taste will be expressed like phytolytically degraded protein. There is.
정제수는 자장소스의 전반적인 점도를 조정하기 위하여 첨가하는 것으로 25∼50중량부의 범위내에서 첨가하여 여타의 성분들을 첨가하는 것이 가장 알맞는 점도를 유지하게 되어, 가열 및 혼합에 의한 제조가 원할하게 이루어지게 된다.Purified water is added to adjust the overall viscosity of the magnetic field source, and it is added within the range of 25 to 50 parts by weight to maintain the most suitable viscosity, so that the preparation by heating and mixing is made smooth. You lose.
이하, 본 발명의 자장소스를 하기의 실시예에 의하여 상세히 설명하기로 하나, 하기의 실시예는 그 제조과정을 설명하기 위한 실시예일 뿐 그 실시예로서 본 발명이 한정되는 것은 아니다.Hereinafter, the magnetic field source of the present invention will be described in detail with reference to the following examples, but the following examples are only examples for explaining the manufacturing process and the present invention is not limited thereto.
<실시예 1><Example 1>
조리용 Hot kneader에 정제수 4,500g을 넣고 분말원료인 백설탕 350g, 정제염 300g, MSG 100g, HAP(동물성분해단백) 25g, HVP(식물성분해단백) 25g 등을 넣고 서서히 교반한 후 감자전분 450g과 변성전분 400g을 넣고 완전히 용해시킨 다음 서서히 가열하면서 교반하여 준다. 가열교반으로 인하여 점성이 어느정도 형성되면 다진마늘 100g과 다진생강 50g을 넣고 재차 가열교반하여 준다. 다시 여기에 볶음춘장 3,000g, 액상과당 500g, 굴소스 100g, 치킨엑기스 50g을 첨가하여 가열하면서 볶음춘장과 기타 부원료를 완전히 혼합하어 가열하면서 최종적으로 휘발성 원료인 청주 50ml를 첨가한 후 98℃에서 30분간 혼합 가열하여 자장소스를 제조하였다.Add 4,500g of purified water to the cooking hot kneader, add 350g of white sugar powder, 300g of refined salt, 100g of MSG, 25g of HAP (animal degradation protein), 25g of HVP (vegetable decomposition protein), and then stir slowly potato starch 450g and modified starch. Add 400g and dissolve completely, then stir while heating slowly. When the viscosity is formed to some extent due to the stirring, add 100g of minced garlic and 50g of minced ginger, and heat stirring again. Then, add 3,000g of stir-fried spring rolls, 500g of liquid fructose, 100g of oyster sauce, and 50g of chicken extract. The mixture was heated for a minute to prepare a magnetic field source.
<실시예 2><Example 2>
상기의 발명으로 개발된 조미자장소스를 이용하여 가정에서도 손쉽게 일반중국집 자장과 같이 조리하기 위하여 우선 후라이팬에 식용유 35g을 두르고 달군 다음 돼지고기 50g과 양파 350g, 끓는물에 브랜칭된 감자 168g을 넣고 기름에 볶아준 후 상기 실시예 1로부터 제조된 자장소스 200g을 넣고 약 2∼3분간 더 혼합하면서 볶아준다. 여기에 물 250ml을 넣고 3분정도 끓인 후 일정량의 삶은면에 얹져서 시식한 결과, 종래의 레토르트 자장소스에서 느낄수 없었던 쫄깃한 육류의 촉감과 갓 익힌 양파의 맛을 그대로 느낄수 있었다.In order to easily cook with common Chinese house magnetic field by using seasoning magnetic sauce developed by the above invention, first put 35g of cooking oil in a frying pan, and then add 50g of pork, 350g of onion, and 168g of branched potatoes in boiling water. After roasting in put 200g of the magnetic field sauce prepared in Example 1 and stir while mixing for about 2-3 more. 250ml of water was boiled for 3 minutes, and then boiled on a certain amount of boiled noodles, and as a result, the texture of the chewy meat and freshly cooked onions, which was not found in conventional retort sauce, could be felt.
상기의 실시예 1에서와 같이 제조된 자장소스는 내용물의 온도가 80℃ 정도일 때 유리병용기에 250g씩 충전하여 밀봉하고, 밀봉되어 유리용기에 담아진 조미된 자장소스를 100℃에서 30분간 살균한 다음 냉각하여 최종제품하면 레토르트 제품으로 시중에 공급할 수 있게 되는 것이다.In the magnetic field source prepared as in Example 1, the contents were filled with 250 g each in a glass bottle when the temperature was about 80 ° C., and the sealed magnetic paste was sterilized at 100 ° C. for 30 minutes at 100 ° C. After cooling, the final product can be supplied to the market as a retort product.
상기와 같은 방법에 의하여 제조된 본 발명의 자장소스는 취식자가 육류, 어패류, 채소 등과 같은 다양한 첨가물을 변화시켜가며, 자신의 기호에 맞는 음식물을 개발하여 취식할 수 있으며, 취식자의 기호로 인하여 첨가되는 육류, 어패류, 채소 등의 고유한 맛을 그대로 느낄수 있는 신선감을 가질수 있는 자장식품을 요리할 수 있는 자장소스를 제공하게 되는 것이다.The magnetic field sauce of the present invention prepared by the method as described above can be eaten by changing the various additives such as meat, fish and shellfish, vegetables, etc., eating and drinking, according to the taste of the eater It is to provide the magnetic source to cook the jajang food that can feel the fresh taste of meat, seafood, vegetables, etc. as it is.
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| KR101496981B1 (en) * | 2013-03-20 | 2015-03-02 | 정진화 | Method for manufacturing environment-friendly jajang source and environment-friendly jajang source using it |
| KR20160094465A (en) | 2015-01-30 | 2016-08-10 | 광주대학교산학협력단 | Black-bean-sauce composition having anti-obesty effect and black-bean-sauce noodles using it |
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| KR980000171A (en) * | 1997-12-26 | 1998-03-30 | 손종업 | How to Make Jjajang Sauce |
| KR19980025336A (en) * | 1998-04-15 | 1998-07-06 | 김영원 | How to cook fried magnetic field sauce for low temperature |
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| KR20000031886A (en) * | 1998-11-11 | 2000-06-05 | 이상윤 | Preparation of seasoning composition for black bean paste containing foods |
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| KR920021042A (en) * | 1991-05-13 | 1992-12-18 | 김정순 | Instant Jjajang Composition |
| KR930001250A (en) * | 1991-06-18 | 1993-01-16 | 하지메 나까가와 | Low Power Loss Oxide Magnetic Materials and Manufacturing Method Thereof |
| KR960020743A (en) * | 1994-12-15 | 1996-07-18 | 성재갑 | Instant Jjajang and its manufacturing method |
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| KR101689158B1 (en) * | 2014-12-22 | 2016-12-23 | 신기종 | Black bean sauce baguette burger and method for manufacturing the same |
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