KR101038605B1 - Method for manufacturing jajang source without chunjang - Google Patents

Abstract

The present invention relates to a method for preparing jjajang sauce, and to jjajang sauce prepared using the same, more specifically, using ketchup and red pepper powder suitable for the taste of Koreans and the world who seek health more without using chunjang Manufacturing step of using soy protein instead of pork in consideration of the exquisite taste and health combination; And it relates to a method of producing a jjajang sauce comprising the step of roasting the subsidiary material in the soybean oil.

Jjajang sauce according to the present invention is characterized by utilizing the taste of the jjajang by considering the health without using chunjang by using soy protein and ketchup.

Description

Method for manufacturing jajang sauce without chunjang {Method for manufacturing jajang source without chunjang}

The present invention relates to a method for preparing a sauce and a sauce prepared using the same, and more particularly, to a method for producing a sauce using soy protein and ketchup in boiling soybean oil.

It is one of the cheapest foods that have been sold in restaurants, etc. for a long time. It is made by stir-frying cinnamon and vegetables in oil to make jjajang sauce, and then mixing the prepared jjajang sauce with noodles.

Recently, as a way to improve the taste and nutrition of the jjajangmyeon has been developed a method of adding a variety of ingredients to the conventional spring. Korean Patent Application No. 194-0035393 discloses a tuna jjajang sauce prepared by combining tuna, and Korean Patent Application No. 195-0055518 discloses a jjajang sauce containing konjac.

In addition, in recent years, along with the well-being phenomenon, the source using the traditional native doenjang or Cheonggukjang has been developed. Republic of Korea Patent Publication No. 2006-22110 discloses the jjajang using Cheonggukjang. Fermented 30-70 wt% soybean paste cooked with Cheonggukjang is fermented for 2-4 days, floated with ripened chicken Cheonggukjang to produce enough Bacillus bacteria, and then shallowly dried to dry the surface of the Cheonggukjang surface. The method discloses a method of mixing the well-dried Cheonggukjang with malt syrup and mixing it with the general jjajang made with chunjang until the moisture in the cheonggukjang is drained out and coated with the cheonggukjang.

Meanwhile, a method of manufacturing a large amount of sauce and freezing the metal and selling the instant sauce is also being developed. In Korean Patent No. 506160, issued to Ahn, Seong, et al., The step of coating the spring with edible oil and heating to participate in the subsidiary materials except vegetables to provide a sufficiently roasted sauce; Disclosed is a method of preparing a frozen sauce sauce comprising the step of cooling the sauce to less than 10 ℃, mixing the vegetables in the cooled sauce, and the step of rapidly freezing the vegetable mixed sauce at -30 ~ 40 ℃ have.

However, despite the long-time selling of jjajang using chunjang, and using jjajang using improved ingredients or manufactured jjajang for frozen foods, while improving the taste and flavor while reducing the unique taste There was no way to do it.

An object of the present invention is to make a sauce without the use of chunjang.

An object of the present invention is a personalized well-being that considers health as food.

An object of the present invention is to help the growing children by naturally ingesting foods using beans and ketchup that are healthy for children to eat

ex1) Ketchup prevents heart disease, cancer degree

Tomato processed foods such as tomato ketchup have excellent efficacy in preventing heart disease and various cancers, according to a recent NBC report.

Harvard Public Health studies show that tomato-processed products, such as ketchup, can prevent cancer because of lycopene in tomatoes. The university's researchers also studied 28,000 people over a five-year period and concluded that eating tomato-related foods daily reduces the risk of heart disease by up to 50 percent.

Lycopene is a pigment that makes a vegetable or fruit a red color. Watermelon, papaya, red grapes, and pomegranates contain lycopene, but tomatoes are the most common. People who eat a lot of tomatoes have a lower risk of developing various cancers, especially the prostate, cervix, skin, bladder, breast, lungs, and digestive tract, and can also prevent sun damage.

Doctors advise that "you should eat lycopene-rich food seven to ten times a week." And as people get older, they need more lycopene.

Lycopene is better absorbed by our blood when cooked or processed than raw. Tomato sauce, canned tomatoes, and tomato ketchup are better for your health than fever, because heat breaks down the cell walls, releasing lycopene and making it more easily absorbed by your body. The researchers found no evidence of lycopene to be harmful, no matter how much.

Tomato Benefits

Tomato has so much efficacy that it is a quasi-drug cure, and it is particularly good for adult diseases related to modern eating habits. A brief summary of the benefits of tomatoes is as follows.

▣ Excellent anti-cancer effect .

It is rich in lycopene, which has been recognized for its anticancer activity, and vitamin C and vitamin A, which have anticancer function, effectively treating and preventing adult diseases caused by cancer and other acidifications.

▣ It is good for high blood pressure by lowering blood pressure.

It improves blood flow by inhibiting the action of free radicals that harden cholesterol in the blood vessels. Rich in vitamin C and routines that lower blood pressure, one or two tomatoes on an empty stomach every morning, or three glasses of fresh tomato juice each day, are great for people with high blood pressure.

▣ Good for diabetes

Promotes bladder function by controlling moisture and improving metabolism. Eating with watermelon is especially effective for cystitis. Two tomatoes and 100 grams of watermelon can be used to make juice and drink two or three times a day to improve diabetes.

▣ Helps with digestion.

Abundant organic acids aid in the burning of fats and neutralize meat acids, making digestion and absorption easier. Because it promotes gastrointestinal function, changing tomatoes can help when you have anorexia, flatulence or bloating.

▣ Activate metabolism and prevent constipation .

It is rich in minerals that help to regulate the amount of moisture in the body and promote the functioning of organs to improve metabolism. In addition, fiber helps bowel movements and bowel movements.

▣ Prevent obesity .

Rich in nutrients, low in sugar and calories. Lowers your body's cholesterol levels and prevents fat from building up. It is also good as a diet food because it is full of moisture and gives a great feeling of satiety when ingested.

▣ Prevent osteoporosis .

In women, calcium is released from bone after menopause, leading to more osteoporosis. Vitamin K in tomatoes keeps your bones strong by preventing the escape of calcium.

▣ Prevent dementia .

Abundant vitamins such as vitamins A, C, and E, which are effective for activating, can often prevent degenerative elderly diseases such as dementia.

▣ Make skin and hair shine .

Tomatoes' vitamins and minerals help to boost metabolism, making rough skin fresh and clean. B vitamins make skin and hair smooth and elastic, while vitamin E prevents aging and keeps skin elastic at all times.

▣ It is effective for insomnia .

If your heart beats due to stress and you have a fever, blow tomato juice three times a day after eating. If you drink continuously for a long time, your mind will be stabilized and your heat will go down and you will sleep well.

ex2) 7 reasons why beans are good for our body

First: beans are good for preventing osteoporosis.

Eating phytoestrogens-rich beans during menopause can help prevent osteoporosis.

Second: excellent anti-cancer effect.

Zenithine in soybean is excellent for preventing various diseases such as cancer.

Third: It is good for suppressing diabetes.

Dietary fiber, such as glycine and arginine in soybeans, slows down the absorption of glucose in the stomach and intestines and absorbs it slowly to suppress diabetes

Fourth: good for preventing hypertension.

Consuming animal protein increases blood sodium levels, which can cause blood pressure and high blood pressure.

Eating soy, a plant protein, reduces blood pressure and suppresses blood pressure rise.

Fifth: Good for reducing cholesterol.

Soy has an ingredient called isopolone, which can significantly lower the low-density lipoprotein, the malignant cholesterol, and if consumed more than 25 grams a day, can greatly reduce the risk of heart disease.

Sixth: good for brain health.

Soy contains a substance called lecithin, which is very effective in preventing the decrease of acetylcholine, which is active in cerebral activity.

Seventh: It is good to prevent aging obesity.

It's rich in vitamin E to help blood flow smoothly. Saponin in soybeans has a fundamental role in improving obesity.

It is an object of the present invention to provide a novel sauce source that does not feel.

Another object of the present invention is to provide a method for producing a novel sauce source that does not feel.

Yet another object of the present invention is to provide a jjajang noodle prepared using a jjajang sauce that does not feel.

The jjajang sauce provided by the present invention is put in a soybean protein in boiling oil while frying red pepper powder, and then put tomato ketchup in boiled oil and fried to the taste of Koreans who do not have a unique taste and taste You can provide a tailor made sauce.

In order to achieve the above object, the present invention consists of a method of preparing a sauce by stirring the vegetables while putting the soy protein in boiling oil and putting tomato ketchup and pepper powder.

In the present invention, the sauce is preferably cooked above the boiling temperature of the oil. The boiling temperature of the oil may vary depending on the material used or the type of fatty acid included in each material. Preferably, the boiling temperature of the oil is heated to the boiling temperature of the fatty acid having the highest boiling point.

In the present invention, it is preferable to add soy protein to boiling oil first. If the oil boils for a long time, the oil may be carbonized, so in order to prevent this, it is preferable to add soy protein with a large amount of heat absorbed and then add red pepper powder.

In the present invention, the soy protein introduced has an anticancer effect and the effect of inhibiting glucose and preventing hypertension.

In the present invention, the red pepper powder is prepared by grinding red pepper finely, and is not limited to the type of red pepper to be added, but preferably red pepper is used. In one embodiment of the present invention, the red pepper powder may use Taeangcho pepper. In the practice of the present invention, the pepper powder is preferably added while frying soybean protein in oil. When the temperature of the oil is low, since the red pepper powder is not completely released to maintain the form of red pepper powder, it is preferable to add soy protein first.

In the present invention, the tomato ketchup can be used conventional tomato ketchup and there is no particular limitation. The tomato ketchup is preferably added while being fried in a state of boiling oil.

In a preferred embodiment of the present invention, the sauce is prepared by mixing 25-200 parts by weight of soy protein, 5-50 parts by weight of red pepper powder, and 5-50 parts by weight of tomato ketchup to 100 parts by weight of boiling oil. It can be prepared by roasting with 1000 parts by weight of vegetables.

In the practice of the present invention, when the amount of the soy protein is small, the chewy taste is less, when too much, it takes a long time to maintain the temperature of the oil, the pepper powder is added to the soy protein afterwards There is a problem of being attached and not loosened.

In the practice of the present invention, when the amount of the red pepper powder is too large, it is difficult for the general user to eat due to the spicy taste, and there is a problem that the red pepper powder residue remains in the oil because the red pepper is not released in the oil. If too little, on the contrary, there is a problem that the taste of jjajangmyeon does not disappear.

In the practice of the present invention, when the amount of the tomato ketchup is small, when the taste of the jjajang sauce does not come out, there is a problem of giving a sour taste when too much.

In the present invention, the vegetable is preferably used to chop fresh vegetables.

In the present invention, the vegetable is added to the soy sauce first to make use of the flavor of the soy sauce and then fry the vegetables to prevent the appearance of the seasoning on the vegetables.

Hereinafter, the present invention will be described in detail by examples. It will be appreciated by those skilled in the art that the following examples are not intended to limit the invention, but merely to illustrate the invention.

30 g of cooking oil was added to a gospel frying pan and the fire was ignited to heat until the oil boiled.

Add 27g of soy sauce, 56g of water, 20g of brown sugar, add 25g of red pepper powder, release it, add 15g of tomato ketchup, and finally add 23g of salt to prepare a mixed sauce first.

100 g of cooking oil was added to a gospel frying pan and the fire was ignited to heat until the oil boiled. 30g of soy protein was added to boiling oil, and 1000g of onions were cut into pieces and roasted together to prepare a mixed sauce sauce. The prepared jjajang sauce was poured on the noodles to prepare jjajang noodles.

Claims (1)

Boil cooking oil, and then prepared by roasting 25-200 parts by weight of soy protein, 300-1000 parts by weight of vegetables, 5-50 parts by weight of tomato ketchup, 5-50 parts by weight of red pepper powder, based on 100 parts by weight of boiling oil, How do you make the sauce.