KR100918428B1 - Process of manufacture of hot pepper paste sauce - Google Patents

Process of manufacture of hot pepper paste sauce Download PDF

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KR100918428B1
KR100918428B1 KR1020080018264A KR20080018264A KR100918428B1 KR 100918428 B1 KR100918428 B1 KR 100918428B1 KR 1020080018264 A KR1020080018264 A KR 1020080018264A KR 20080018264 A KR20080018264 A KR 20080018264A KR 100918428 B1 KR100918428 B1 KR 100918428B1
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weight
beef
red pepper
licorice
sauce
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KR20090092979A (en
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강택현
박해중
서정숙
김현덕
김인규
김지용
정영주
전효진
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전주기전대학 산학협력단
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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
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • 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
    • 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
    • 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
    • A23L27/84—Flavour masking or reducing agents
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • 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
    • A23V2300/14—Extraction

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

고추장 50 ~ 60 중량% 에 클로엑기스 10 ~ 15중량%를 혼합하여 고추장의 매운맛을 중화하고, 덜덜한 맛을 감소시키는 단계; 소고기 15 ~ 25중량%에 양념재료 5 ~ 10중량%을 혼합하여 소고기를 양념하는 단계; 양념된 소고기를 조리팬 위에 올려 놓고, 감초기름 3 ~ 7중량%을 넣어 소고기를 볶아내는 단계; 상기 중화된 고추장에 볶아낸 소고기를 넣고 육수 5 ~ 10중량%를 집어 넣어 버물러 혼합하는 단계;를 포함하는 것을 특징으로 하는 고추장 소스 제조방법에 관한 것이다.Mixing 50 to 60% by weight of red pepper paste with 10 to 15% by weight of claw extract to neutralize the spicy taste of red pepper paste and reduce the unflavored taste; Seasoning beef by mixing 5 to 10% by weight of seasoning material with 15 to 25% by weight of beef; Placing the seasoned beef on a cooking pan, adding 3 to 7% by weight of licorice oil to fry the beef; It relates to a chili sauce sauce manufacturing method comprising a; putting roasted beef into the neutralized kochujang and put together 5 ~ 10% by weight of gravy.

고추장, 소스, 클로렐라, 매운맛 중화, 덜덜한 맛 감소 Gochujang, sauce, chlorella, spicy neutralization, mushy reduction

Description

고추장 소스 제조방법{Process of manufacture of hot pepper paste sauce}Process of manufacture of hot pepper paste sauce

본 발명은 고추장 소스 제조방법에 관한 것으로, 더욱 상세하게는 전통적인 된장의 재료에 클로엑기스와 감초기름 등을 첨가하여 매운맛을 중화시키고 덜덜한 맛을 감소시킨 고추장 소스 제조방법에 관한 것이다.The present invention relates to a method for producing red pepper paste sauce, and more particularly, to a method for preparing red pepper paste sauce which neutralizes spicy taste and reduces unflavored taste by adding claw extract and licorice oil to traditional doenjang ingredients.

고추장은 고춧가루를 주원료로 하고, 찹쌀가루와 된장, 소금 등을 옹기 항아리에 담아 뚜껑을 밀봉한 뒤에 장독대와 같은 노지에 내놓고 발효시켜 만드는 한국의 양념이다. 찹쌀가루 대신에 일반 쌀이나 밀, 보리를 쓸 수도 있다. 단맛을 내기 위해 설탕이나 시럽, 꿀 등을 첨가하기도 한다. 섬진강을 끼고 있는 순창 고추장이 유명하다. 담글 때, 무, 더덕, 도라지, 매실 등을 박아 넣어 장아찌를 만들기도 한다. 식초를 첨가하면 초고추장이 된다. Gochujang is a Korean seasoning made from red pepper powder as the main raw material, glutinous rice flour, miso, and salt in an Onggi jar, and then the lid is sealed and fermented after being put on the open ground such as Jangdokdae. Instead of glutinous rice flour, you can use regular rice, wheat or barley. You can also add sugar, syrup, or honey to sweeten it. Sunchang Gochujang along Seomjin River is famous. When you soak, you can also make pickles by incorporating radish, deodeok, bellflower, plums, etc. Adding vinegar makes it an extra red pepper paste.

오랜 역사와 전통을 자랑하는 고추장은 그 영향적인 면에서 어느 나라의 전통 음식 못지 않게 뛰어나다. 고추장은 간장이나 된장 못지 않은 많은 영양분을 가지고 있는 것이 과학적으로 입증되고 있는데, 고추장에는 단백질, 지방, 비타민B2, 비타민C, 카로틴 등과 같이 우리 몸에 유익한 영양성분이 많이 함유되어 있다고 한다.Gochujang, with its long history and tradition, is as good as traditional food in any country. Kochujang has been scientifically proven to have as much nutrients as soy sauce and miso, but it is said to contain many beneficial nutrients such as protein, fat, vitamin B2, vitamin C, and carotene.

고추장은 다른 콩 가공식품에 비해 단백질 함량이 떨어지지만 단백질 급원식품이라 할 수 있다. 고추장은 발효, 저장식품으로서 조미, 향신 두가지 용도에 사용된다. 고추장은 특히 고추장 메주로부터 유래된 고활성의 전분 분해효소(amylase)와 단백질 분해효소(protease) 등의 작용으로 소화를 촉진시켜준다. Kochujang has a lower protein content than other soybean processed foods, but it can be called a protein source food. Kochujang is used for fermentation and preservation food in two ways. Kochujang promotes digestion by the action of high activity starch degrading enzyme (amylase) and protease, which are derived from kochujang meju.

고추장의 연분이 ascorbie acid의 자동 산화 억제 및 증가를 도와준다. 고추와 고추씨의 함유성분인 capsaicin은 Bacillus subtilis균에 대한 항균 작용이 있다고 하며, 베타 카로틴, 비타민 C가 다량 함유된 고춧가루는 항돌연변이 및 항암작용이 있다.  Kochujang soft meal helps to automatically inhibit and increase ascorbie acid. Capsaicin, a component of red pepper and red pepper seeds, is said to have antimicrobial activity against Bacillus subtilis bacteria. Red pepper powder containing a large amount of beta carotene and vitamin C has antimutagenic and anticancer effects.

고춧가루에서 추출한 회분은 aflatoxin B의 돌연변이효과를 저해하며, 또한 고춧가루는 건위제로 피부를 자극하여 혈액순환을 돕는 역할도 한다. 그러나 고추의 비타민은 고추장으로 전환될 때 없어지므로 고추장을 이용한 음식을 만들 때는 고춧가루를 함유하는 것이 좋다. Ash from red pepper powder inhibits the mutagenic effects of aflatoxin B. Red pepper powder also helps to circulate blood by stimulating the skin with a dry agent. However, pepper vitamins are lost when it is converted to red pepper paste, so it is better to include red pepper powder when making food using red pepper paste.

또한 자연에서 유래된 다양한 균종속에 들어 있는 pediococcus, halopgillus, lactobacillus, delbruekii 속 등의 미생물은 정장작용 효과를 발휘하며 고추의 매운 맛 성분인 capsaicin의 적당량 섭취시 비위를 가라 앉히고 안정감을 주기도 하며 땀이 나도록 하여 노폐물의 배설을 촉진하여 감기 등 각종 질병의 예방과 치료에 좋다는 연구결과가 나온 바 있다. Also, microorganisms such as pediococcus, halopgillus, lactobacillus, and delbruekii genus, which are found in various species derived from nature, have a modest action effect, and when they ingest the proper amount of capsaicin, which is a pungent ingredient of red pepper, it helps to stop the stomach and give a sense of stability and sweat. Therefore, research has shown that it is good for the prevention and treatment of various diseases such as colds by promoting the excretion of waste products.

고추장이 비만방지에 효과가 큰 것으로 나타났다는 최근의 연구발표도 있는 데, 이 연구에 따르면 고추의 매운 맛을 내는 capsaicin 성분이 체지방을 감소시킬 뿐 아니라 고춧가루 외에 고추장 재료인 메주나 숙성 때 생긴 성분이 체지방을 태운다고 한다. 최근 일본에서는 고춧가루를 이용한 다이어트도 유행하고 있다고 한다.There is a recent study showing that kochujang has been shown to be effective in preventing obesity. According to the study, capsaicin, a pungent flavor of red pepper, not only reduces body fat, but also red pepper powder, which is a component of meju or aged It is said to burn body fat. Recently, diets using red pepper powder are also popular in Japan.

즉, 고추장에는 단백질, 지방, 비타만B2, 비타민 C, 카로틴등과 같이 우리 몸에 유익한 영양성분이 많이 함유되어 있다고 할 수 있다.In other words, gochujang contains protein, fat, vitamin B2, vitamin C, carotene, and many other beneficial nutrients to our bodies.

이러한 고추장의 인제에 유익한 효능 때문에 최근에는 한국 뿐만 아니라 미국이나 유럽 등 외국인에게도 한국 고추장의 이용이 점차 증가하고 있다.Recently, the use of Korean kochujang is gradually increasing not only in Korea but also in foreign countries such as the US and Europe.

그런데 한국의 전통적인 고추장은 너무 맵고 특유의 덜덜한 맛을 가지고 있는데, 한국인과 같이 일상적으로 접한 사람들은 그 맛 별 문제가 되지 않지만, 고추장을 접해보지 못한 외국인에게는 매우 불쾌하게 느껴질 수 있다. 따라서 한국 전통음식인 고추장을 외국인에게 판매하는 등 상업적으로 할용하고자 할 때에도 고추장의 매운맛과 덜덜한 맛은 진입장벽으로 작용한다.However, Korean traditional kochujang has a very spicy and peculiar taste. People who meet with Koreans everyday do not have any problems with the taste, but it can be very unpleasant to foreigners who have not encountered kochujang. Therefore, spicy and unflavored gochujang serves as a barrier to entry even when commercially available such as selling Korean traditional gochujang to foreigners.

본 발명은 전술한 바와 같은 문제점을 해결하기 위한 것으로, 고추장이 가지고 있는 매운맛을 중화시키고 덜덜한 맛을 감소시켜 고추장을 거의 접해보지 못한 외국인도 불쾌함을 느끼지 않고 쉽게 섭취할 수 있도록 함으로써 된장의 유익한 효과를 쉽게 얻을 수 있고, 고추장을 상업적으로 용이하게 이용할 수 있는 고추장 소스 제조방법을 제공하고자 한다.The present invention is to solve the problems as described above, neutralizes the spicy taste of kochujang and reduces the unpleasant taste so that even foreigners who have little contact with kochujang can easily consume without feeling unpleasant, so that the benefits of doenjang It is an object of the present invention to provide a method for preparing kochujang sauce which can be easily obtained and commercially available for kochujang.

본 발명은 상기의 목적을 달성하기 위하여 고추장 50 ~ 60 중량% 에 클로엑기스 10 ~ 15중량%를 혼합하여 고추장의 매운맛을 중화하고, 덜덜한 맛을 감소시키는 단계; 소고기 15 ~ 25중량%에 양념재료 5 ~ 10중량%을 혼합하여 소고기를 양념하는 단계; 양념된 소고기를 조리팬 위에 올려 놓고, 감초기름 3 ~ 7중량%을 넣어 소고기를 볶아내는 단계; 상기 중화된 고추장에 볶아낸 소고기를 넣고 육수 5 ~ 10중량%를 집어 넣어 버물러 혼합하는 단계;를 포함하는 것을 특징으로 하는 고추장 소스 제조방법을 제공한다.The present invention comprises the steps of neutralizing the spicy taste of gochujang by mixing 50 ~ 60% by weight of red pepper paste 10 ~ 15% by weight in order to achieve the above object; Seasoning beef by mixing 5 to 10% by weight of seasoning material with 15 to 25% by weight of beef; Placing the seasoned beef on a cooking pan, adding 3 to 7% by weight of licorice oil to fry the beef; Put the roasted beef in the neutralized red pepper paste to put 5 ~ 10% by weight of the broth and mix them together; provides a method for producing red pepper paste characterized in that it comprises a.

상기 클로엑기스는 물 55 ~ 60중량%, 클로렐라 8 ~ 10중량%, 음양각 5 ~ 7중량%, 배 5 ~ 7중량%, 생강 8 ~ 10중량%, 초산 3 ~ 5중량%, 통후추 5 ~ 7중량%, 설탕 2 ~ 4중량%을 혼합하여 40 ~ 50분 동안 끓여 건더기는 버리고 엑기스만 추출하여 이루어진 것을 특징으로 한다.The claw extract is 55 to 60% by weight of water, 8 to 10% by weight of chlorella, 5 to 7% by weight of yin-yang, 5 to 7% by weight of pears, 8 to 10% by weight of ginger, 3 to 5% by weight of acetic acid, 5 to 7 peppercorns By weight, mixed with 2 to 4% by weight of sugar, boil for 40 to 50 minutes, discard the dust, characterized in that made by extracting only the extract.

상기 소고기 양념 재료는 장뇌삼 8 ~ 11중량%, 간장 20 ~ 25중량%, 설탕 8 ~ 11중량%, 다진마늘 7 ~ 10중량%, 청주 8 ~ 11중량%, 크로렐라 8 ~ 11중량%, 생강 8 ~ 11중량%, 배즙 16 ~ 22중량%, 후추 1 ~ 2중량%, 참기름 8 ~ 11중량%, 깻가루 0.5 ~ 1중량%, 잣 0.5 ~ 1중량%를 혼합하여 이루어진 것을 특징으로 한다.The beef seasoning material is 8-11 wt% camphor ginseng, 20-25 wt% soy sauce, 8-11 wt% sugar, 7-10 wt% minced garlic, 8-11 wt% sake liquor, 8-11 wt% chlorella, 8 ginger ~ 11% by weight, pear juice 16 ~ 22% by weight, pepper 1 ~ 2% by weight, sesame oil 8 ~ 11% by weight, powder 0.5 ~ 1% by weight, pine nuts characterized in that made by mixing 0.5 to 1% by weight.

상기 감초기름은 식용유 50 ~ 60중량%을 가열하여 끓으면 여기에 감초 1 ~ 2중량%을 넣어서 2 ~ 3분 동안 두어서 감초향이 식용유에 스며들도록 한 후, 식용유를 냉각시켜 감초는 건져내고 여기에 고추가루, 10 ~ 20중량%, 다진 대파 9 ~ 12중량%, 다진 마늘 4 ~ 7중량%, 생강 4 ~ 7중량%, 육수 3 ~ 5중량%를 넣어 버무려 이루어지는 것읕 특징으로 한다.The licorice oil is heated to 50 ~ 60% by weight of cooking oil, and when it boils, put 1 ~ 2% by weight of licorice for 2 to 3 minutes, so that licorice fragrance penetrates into the cooking oil, and then cools the cooking oil to scoop out licorice. Red pepper powder, 10 to 20% by weight, chopped green onions 9 to 12% by weight, minced garlic 4 to 7% by weight, ginger 4 to 7% by weight, broth 3 to 5% by weight is characterized by being mixed.

본 발명에 따른 방법으로 제조된 고추장 소스는 이미 알려진 고추장의 인체에 유익한 효과를 얻을 수 있고, 각종 구성 재료들의 인체에 유익한 효과도 간단하게 섭취하여 얻을 수 있다. 또한 외국인과 같이 고추장을 거의 접해보지 못한 사람들은 유익한 효과를 알면서도 고추장의 매웃맛과 덜덜한 맛 때문에 먹기가 곤란한대 이런 부분을 해소하여 누구가 쉽게 섭취할 수 있도록 하였고, 스테이크에 발라먹거나 비빔소스로도 이용할 수 있는 등 다양한 요리에 쉽게 활용할 수 있도록 하였다. 또한 매운맛을 중화시키고 덜덜한 맛을 감소시켜 전세계 음식시장에 용이하게 진출 할 수 있도록 하여 상업적인 이용도 용이하게 하였다.Kochujang sauce prepared by the method according to the present invention can obtain a beneficial effect on the human body of known kochujang, and can also be obtained simply by ingesting the beneficial effects on the human body of various components. In addition, people who have never been exposed to Kochujang like foreigners can find it beneficial, but it is difficult to eat because of the flavor and unpleasant taste of Kochujang. It can also be used for various dishes. It also facilitates commercial use by neutralizing the spicy taste and reducing the unpleasant taste, making it easy to enter the global food market.

본 발명을 상세히 설명하면 다음과 같다.The present invention is described in detail as follows.

고추장 50 ~ 60 중량% 에 클로엑기스 10 ~ 15중량%를 혼합하여 고추장의 매운맛을 중화하고, 덜덜한 맛을 감소시킨다.50 to 60% by weight of red pepper paste is mixed with 10 to 15% by weight of claw extract to neutralize the spicy taste of red pepper paste and reduce the mushy taste.

상기에서 클로엑기스는 물 55 ~ 60중량%, 클로렐라 8 ~ 10중량%, 음양각 5 ~ 7중량%, 배 5 ~ 7중량%, 생강 8 ~ 10중량%, 초산 3 ~ 5중량%, 통후추 5 ~ 7중량%, 설탕 2 ~ 4중량%을 혼합하여 40 ~ 50분 동안 끓여 건더기는 버리고 엑기스만 추출하여 이루어진 것이다.In the above, the extract is 55 to 60% by weight of water, 8 to 10% by weight of chlorella, 5 to 7% by weight of yin and Yang, 5 to 7% by weight, 8 to 10% by weight of ginger, 3 to 5% by weight of acetic acid, 5 to 5 pepper 7% by weight, sugar 2 to 4% by weight of the mixture boiled for 40 to 50 minutes, discarded the waste is made by extracting only the extract.

소고기 15 ~ 25중량%에 양념재료 5 ~ 10중량%을 혼합하여 버물러 소고기를 양념한다. 상기에서 소고기 양념재료는 장뇌삼 8 ~ 11중량%, 간장 20 ~ 25중량%, 설탕 8 ~ 11중량%, 다진마늘 7 ~ 10중량%, 청주 8 ~ 11중량%, 크로렐라 8 ~ 11중량%, 생강 8 ~ 11중량%, 배즙 16 ~ 22중량%, 후추 1 ~ 2중량%, 참기름 8 ~ 11중량%, 깻가루 0.5 ~ 1중량%, 잣 0.5 ~ 1중량%를 혼합하여 이루어진 것이다.Beef is seasoned by mixing 5 to 10% by weight of seasoning ingredients with 15 to 25% by weight of beef. The beef seasoning material is 8-11 wt% camphor ginseng, 20-25 wt% soy sauce, sugar 8-11 wt%, minced garlic 7-10 wt%, sake 8-11 wt%, chlorella 8-11 wt%, ginger 8 to 11% by weight, pear juice 16 to 22% by weight, pepper 1 to 2% by weight, sesame oil 8 to 11% by weight, powdered 0.5 to 1% by weight, pine nuts 0.5 to 1% by weight.

양념된 소고기를 조리팬 위에 올려 놓고, 감초기름 3 ~ 7중량%을 넣어 소고기를 볶아낸다. 상기에서 감초기름은 식용유 50 ~ 60중량%을 가열하여 끓으면 여기에 감초 1 ~ 2중량%을 넣어서 2 ~ 3분 동안 두어서 감초향이 식용유에 스며들도록 한 후, 식용유를 냉각시켜 감초는 건져내고 여기에 고추가루, 10 ~ 20중량%, 다진 대파 9 ~ 12중량%, 다진 마늘 4 ~ 7중량%, 생강 4 ~ 7중량%, 육수 3 ~ 5중량%를 넣어 버무려 감초기름을 완성한다.Place the seasoned beef on a cooking pan, add 3 to 7% by weight of licorice oil and fry the beef. When licorice oil is heated to 50-60% by weight of cooking oil and boils, put 1-2% by weight of licorice and leave it for 2-3 minutes so that the licorice scent penetrates the cooking oil. To add red pepper powder, 10 to 20% by weight, chopped green onions 9 to 12% by weight, chopped garlic 4 to 7% by weight, ginger 4 to 7% by weight, broth 3 to 5% by weight to complete licorice oil.

상기 중화된 고추장에 볶아낸 소고기를 넣고 육수 5 ~ 10중량%를 집어 넣어 혼합함르로써 고추장 소스를 완성한다. 여기서 육수는 소뼈 1kg에 물 5 ~ 20ℓ비율로 넣고 3 ~ 10시간 동안 끓여서 우려낸 것이다.(청구범위를 포함하여 본 발명에서 사용되는 육수는 모두 동일하다)Put roasted beef into the neutralized Kochujang, put 5 ~ 10% by weight of broth and mix to complete Kochujang sauce. Here, the broth is put in a ratio of 5 to 20 liters of water in 1 kg of bovine bone and boiled for 3 to 10 hours. (The broth used in the present invention including the claims is the same)

본 발명에 따른 일실시예를 설명하면 다음과 같다.When explaining an embodiment according to the present invention.

고추장 1000g에 클로엑기스 100g를 혼합한다. 여기서 클로엑기스는 물 200g을 조리용기에 넣고 가열하여 물이 끓으면 음양각 20g, 배20g, 생강 30g, 통후추 20g, 설탕 10g를 넣고 40분 동안 가열하여 건너기는 건져서 버린 다음 클로렐라 30g, 초산 15g를 넣고 5분 동안 더 가열하여 추출하여 그 중에 100g만 취한것이다. 상기에서 음양각은 손질하여 깨끗이 씻어 물기를 제거하고, 배는 통째로 4등분 하였으며, 생강은 솔로 문질러 깨끗하게 손질하였다.Mix 100g of cloex with 1000g of red pepper paste. Here, claw extract is put 200g of water in a cooking vessel and heated, when water boils, 20g yinyang 20g, pear 20g, 30g ginger, 20g whole peppercorn, 20g sugar, put it over the heat for 40 minutes, then scoop it over, put it 30g chlorella 15g Heated for 5 minutes and extracted, taking only 100g. In the above, the yin-yang relief was cleaned and washed to remove the water, the belly was divided into four parts, ginger was rubbed clean with a brush.

소고기 200g에 양념재료 100g 혼합하여 버물로 양념한다. 양념재료는 장뇌삼 20g, 간장 45g, 설탕 20g, 다진마늘 15g, 청주 20g, 크로렐라 20g, 생강 20g, 배즙 40g, 후추 3g, 참기름 20g, 깻가루 2g, 잣 2g를 혼합하여 버물러 그 중에 100g을 취한 것이다.Mix 200g beef with 100g of seasoning ingredients and season with beef. Seasoning ingredients are 20g of camphor ginseng, 45g of soy sauce, 20g of sugar, 15g of chopped garlic, 20g of cheongju, 20g of chlorella, 20g of ginger, 40g of pear juice, 3g of black pepper, 20g of sesame oil, 2g of sesame powder, 2g of pine nuts, and 100g of it. .

양념된 소고기 모두를 조리팬 위에 올려 넣고, 여기에 감초기름 5g를 넣고 소고기를 볶아낸다. 여기서 감초기름은 식용유 100g에 감초 3g를 넣어서 가열하여 끓는 식용유에 2 ~ 3분 동안 두어서 감초의 향기 기름에 스며들도록 한 후, 냉각시켜 감초는 건져서 버리고 여기에 고추가루 30g, 다진 마늘 15g, 다진 대파 20g, 다진 생강 10g, 육수 5g를 넣어 버무려 보자기에 걸러내 그 중에서 5g만 취한 것이다.Put all the seasoned beef on a cooking pan, add 5 g of licorice oil and fry the beef. Here, licorice oil is heated in 100g of cooking oil and 3g of licorice is heated and placed in boiling cooking oil for 2 ~ 3 minutes to infiltrate the fragrant oil of licorice.Then cool and dry the licorice. 20g of leeks, 10g of chopped ginger, and 5g of broth are mixed and filtered to remove only 5g of them.

볶아낸 소고기를 중화된 고추장에 모두 집어 넣고 여기에 육수 10g를 집어 넣어 버물러 혼합함으로서 고추장 소스가 완성된다.Put the roasted beef in neutralized red pepper paste and mix it with 10g of broth.

상기와 같이 완성된 고추장 소스는 매운 맛과 덜덜한 맛이 상당히 제거되어 있기 때문에 외국인과 같이 고추장을 처음 맛보는 사람들도 용이하게 섭취할 수 있다. 즉 각종 요리에 고추장 소스를 집어 넣어 함께 요리할 수 있을 뿐만 아니라 스테이크에도 발라먹을 수 있고, 비빔 소스로도 사용할 수 있다.Since the finished gochujang sauce is completely removed from the spicy and unflavored taste, even people who taste gochujang for the first time such as foreigners can easily consume it. In other words, you can cook red pepper paste sauce in various dishes and cook them together, as well as steak, and use it as a bibimb sauce.

Claims (4)

고추장 50 ~ 60 중량% 에 클로엑기스 10 ~ 15중량%를 혼합하여 고추장의 매운맛을 중화하고, 덜덜한 맛을 감소시키는 단계;Mixing 50 to 60% by weight of red pepper paste with 10 to 15% by weight of claw extract to neutralize the spicy taste of red pepper paste and reduce the unflavored taste; 소고기 15 ~ 25중량%에 양념재료 5 ~ 10중량%을 혼합하여 소고기를 양념하는 단계;Seasoning beef by mixing 5 to 10% by weight of seasoning material with 15 to 25% by weight of beef; 양념된 소고기를 조리팬 위에 올려 놓고, 감초기름 3 ~ 7중량%을 넣어 소고기를 볶아내는 단계;Placing the seasoned beef on a cooking pan, adding 3 to 7% by weight of licorice oil to fry the beef; 상기 중화된 고추장에 볶아낸 소고기를 넣고 육수 5 ~ 10중량%를 집어 넣어 버물러 혼합하는 단계;를 포함하는 것을 특징으로 하는 고추장 소스 제조방법.Put the roasted beef in the neutralized red pepper paste to put 5 ~ 10% by weight of the broth mixed and mixed; Gochujang sauce manufacturing method comprising a. 제1항에 있어서,The method of claim 1, 상기 클로엑기스는The claw extract is 물 55 ~ 60중량%, 클로렐라 8 ~ 10중량%, 음양각 5 ~ 7중량%, 배 5 ~ 7중량%, 생강 8 ~ 10중량%, 초산 3 ~ 5중량%, 통후추 5 ~ 7중량%, 설탕 2 ~ 4중량%을 혼합하여 40 ~ 50분 동안 끓여 건더기는 버리고 엑기스만 추출하여 이루어진 것을 특징으로 하는 고추장 소스 제조방법.Water 55-60%, Chlorella 8-10%, Yin Yang 5-7%, Pear 5-7%, Ginger 8-10%, Acetic Acid 3-5%, Whole pepper 5-7%, Sugar Mixing 2 to 4% by weight, boiled for 40 to 50 minutes, discarded the dumplings and extracting only extract, characterized in that the hot pepper paste sauce manufacturing method. 제1항에 있어서,The method of claim 1, 상기 소고기 양념 재료는 장뇌삼 8 ~ 11중량%, 간장 20 ~ 25중량%, 설탕 8 ~ 11중량%, 다진마늘 7 ~ 10중량%, 청주 8 ~ 11중량%, 크로렐라 8 ~ 11중량%, 생강 8 ~ 11중량%, 배즙 16 ~ 22중량%, 후추 1 ~ 2중량%, 참기름 8 ~ 11중량%, 깻가루 0.5 ~ 1중량%, 잣 0.5 ~ 1중량%를 혼합하여 이루어진 것을 특징으로 하는 고추장 소스 제조방법.The beef seasoning material is 8-11 wt% camphor ginseng, 20-25 wt% soy sauce, 8-11 wt% sugar, 7-10 wt% minced garlic, 8-11 wt% sake liquor, 8-11 wt% chlorella, 8 ginger ~ 11% by weight, pear juice 16-22% by weight, pepper 1 ~ 2% by weight, sesame oil 8-11% by weight, powdery powder 0.5 ~ 1% by weight, pine nuts sauce characterized in that made by mixing 0.5 to 1% by weight Way. 제1항에 있어서The method of claim 1 상기 감초기름은 식용유 50 ~ 60중량%을 가열하여 끓으면 여기에 감초 1 ~ 2중량%을 넣어서 2 ~ 3분 동안 두어서 감초향이 식용유에 스며들도록 한 후, 식용유를 냉각시켜 감초는 건져내고 여기에 고추가루, 10 ~ 20중량%, 다진 대파 9 ~ 12중량%, 다진 마늘 4 ~ 7중량%, 생강 4 ~ 7중량%, 육수 3 ~ 5중량%를 넣어 버무려 이루어지는 것읕 특징으로 하는 고추장 소스 제조방법.The licorice oil is heated to 50 ~ 60% by weight of cooking oil, and when it boils, put 1 ~ 2% by weight of licorice for 2 to 3 minutes, so that licorice fragrance penetrates into the cooking oil, and then cools the cooking oil to scoop out licorice. Red pepper powder, 10 to 20% by weight, chopped green onions 9 to 12% by weight, minced garlic 4 to 7% by weight, ginger 4 to 7% by weight, broth 3 to 5% by weight is mixed with 읕 Gochujang sauce manufacturing method characterized by .
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