KR101049333B1 - Method of making magnetic field - Google Patents
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- KR101049333B1 KR101049333B1 KR1020110038694A KR20110038694A KR101049333B1 KR 101049333 B1 KR101049333 B1 KR 101049333B1 KR 1020110038694 A KR1020110038694 A KR 1020110038694A KR 20110038694 A KR20110038694 A KR 20110038694A KR 101049333 B1 KR101049333 B1 KR 101049333B1
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- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 38
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 20
- 244000068988 Glycine max Species 0.000 claims abstract description 14
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 14
- 235000019640 taste Nutrition 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 7
- 235000015277 pork Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 3
- 239000003610 charcoal Substances 0.000 claims description 3
- 239000008157 edible vegetable oil Substances 0.000 claims description 2
- 238000007670 refining Methods 0.000 claims 1
- 235000003599 food sweetener Nutrition 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 6
- 239000003765 sweetening agent Substances 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 244000294411 Mirabilis expansa Species 0.000 description 7
- 235000015429 Mirabilis expansa Nutrition 0.000 description 7
- 235000013536 miso Nutrition 0.000 description 7
- 235000019658 bitter taste Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 244000305267 Quercus macrolepis Species 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 235000015192 vegetable juice Nutrition 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 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
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seasonings (AREA)
Abstract
본 발명은 자장 소스의 제조방법에 관한 것으로, 본 발명에서 제공하고 있는 자장 소스는 종래의 춘장에 된장과 간장을 적정 비율로 혼합하여 자장 소스를 제조함으로써 화학 감미료를 거의 사용하지 않으면서도 기존 자장의 맛을 더 부드럽고 좋은 향이 나도록 한 자장 소스를 제조하는 방법을 제공하고자 하는 것이다.The present invention relates to a method of manufacturing a magnetic field, the magnetic field source provided in the present invention by mixing the soybean paste and soy sauce in a suitable proportion in the conventional spring season to produce a magnetic field source of the existing magnetic field without using almost any chemical sweetener The idea is to provide a way to make a magnetic sauce that makes the flavor softer and more flavorful.
Description
본 발명은 자장 소스의 제조방법에 관한 것으로, 보다 상세하게는 일반적으로 유통되는 춘장에 된장과 간장을 적정 비율로 혼합하여 자장 소스를 제조함으로써 화학 감미료를 거의 사용하지 않으면서도 기존 자장의 맛을 더 부드럽고 좋은 향이 나도록 한 자장 소스의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a magnetic field sauce, and more specifically, by mixing a soybean paste and soy sauce in a general distribution in a suitable ratio to produce a magnetic field source, the taste of the existing magnetic field without the use of chemical sweeteners almost The present invention relates to a method of preparing a magnetic field source having a soft and good aroma.
자장면은 오랜 기간 우리의 입맛을 사로잡은 음식의 하나로, 이는 춘장과 야채, 고기를 기름에 함께 볶아서 자장 소스로 제조하고, 제조된 자장 소스를 면과 섞어서 먹는 음식이다.
Jajangmyeon is one of the foods that have caught our taste for a long time. It is prepared by stir-frying chunjang, vegetables, and meat together in oil, making them into a jjajang sauce, and mixing them with noodles.
일반적으로 춘장은 콩, 소맥분, 카라멜 색소, 정제염을 주성분으로 하되 이 가운데 콩 성분이 많이 들어가야 하는데, 최근 들어 콩 값의 상승을 이유로 춘장에 들어가는 콩 함량이 점차 낮아지고 있다. 보통 콩 성분의 함량은 춘장 전체의 약 60 중량% 이상 함유되어야 제조된 자장 소스의 맛이 고소하고 씁쓸한 맛이 없어지나, 최근 만들어지는 대부분의 춘장은 콩 함량이 이에 미치지 못하고 있는 실정이다.
In general, Chunjang is composed of soybeans, wheat flour, caramel pigment, and refined salt as the main ingredient, so many of the soybean ingredients should be included. Normally, the content of soybean ingredients should be contained at least about 60% by weight of the whole of the spring, so that the taste of the prepared magnetic sauce is not savory and bitter taste, but most of the recently made spring season is less than this.
따라서 최근 만들어지는 춘장을 사용하여 자장 소스를 제조할 경우 콩 성분의 함량이 적어 뒷맛이 약간 씁쓸한 맛을 주게 되고, 이러한 자장 소스의 맛을 개선하기 위해 대부분의 식당에서는 설탕, 조미료 등 화학 감미료를 많이 넣고 있는 실정이다. 이에 따라 우리가 먹는 자장면의 맛이 보통 단맛이 있는 이유가 바로 여기에 있다.Therefore, when making jajang sauce using the recently made chunjang, the content of soybean is low, which gives a bitter bitter taste.In order to improve the taste of such sauce, most restaurants use a lot of chemical sweeteners such as sugar and seasoning. I'm putting it. This is why the taste of jajangmyeon that we eat is usually sweet.
본 발명은 상기한 바와 같은 종래의 문제점을 해결하기 위한 것으로, 일반적으로 유통되는 춘장에 된장과 간장을 적정 비율로 혼합하여 자장 소스를 제조함으로써 화학 감미료를 사용하지 않고도 자장의 맛을 부드럽고 좋은 향이 나도록 한 자장 소스의 제조방법을 제공하는 것을 본 발명의 목적으로 한다.The present invention is to solve the conventional problems as described above, by mixing the soybean paste and soy sauce in an appropriate ratio in general chunjang to prepare a magnetic source so that the taste of the magnetic field without the use of chemical sweeteners to have a smooth and good flavor It is an object of the present invention to provide a method for producing a magnetic field source.
상기한 바와 같은 목적을 달성하기 위한 본 발명의 특징에 따르면, 본 발명의 자장 소스는 시중에 유통되는 춘장 100 중량부에 된장 40~60 중량부 및 간장 5~20 중량부를 섞어 혼합하여 제조하는 것을 특징으로 한다.
According to a feature of the present invention for achieving the object as described above, the magnetic field source of the present invention is prepared by mixing a mixture of 40 to 60 parts by weight of soybean paste and 5 to 20 parts by weight of soy sauce It features.
또한 본 발명은 자장 소스의 제조방법에 관한 것으로, 춘장 100 중량부에 된장 40~60 중량부 및 간장 5~20 중량부를 섞어 혼합 소스를 만드는 단계; 상기 혼합 소스를 3~4일간 잘 저어주면서 하루 3~5시간씩 햇빛에 노출시키는 단계; 햇빛에 노출되었던 상기 혼합 소스를 18~20일간 실온에서 숙성시키는 단계; 150~200℃의 온도로 가열된 식용기름에 돼지고기를 볶아 60~80% 정도 익힌 후 상기 숙성된 혼합 소스를 추가하여 볶는 단계; 및 상기 돼지고기와 혼합 소스를 볶은 후 야채를 추가하여 익히는 단계;를 포함하는 자장 소스의 제조방법을 제공하는 것을 그 구성상의 특징으로 한다.
In addition, the present invention relates to a method for producing a magnetic field source, making a mixed source by mixing 40 to 60 parts by weight of soybean paste and 5 to 20 parts by weight of soy sauce in 100 parts by weight of chunjang; Stirring the mixed sauce well for 3 to 4 days and exposing to sunlight for 3 to 5 hours per day; Aging the mixed source that has been exposed to sunlight at room temperature for 18-20 days; Roasting pork in edible oil heated to a temperature of 150-200 ° C. to cook about 60-80%, and then roasting by adding the aged mixed sauce; It provides a method of producing a magnetic field sauce comprising a; and the step of cooking the pork and the mixed sauce after the roasting of the mixed sauce, characterized in that the configuration.
이때, 상기 간장은 맛술, 오가피, 엄나무와 함께 간장을 끓인 후 참숯을 넣어서 2~5일 동안 숙성시킨 후 정제하여 제조된 것을 포함할 수 있다.
At this time, the soy sauce may include a product prepared by boiling soy sauce with taste liquor, ogapi, oak and then aged for 2 to 5 days by adding charcoal and then refined.
콩을 발효하여 만든 된장 및 간장에는 비타민 B1, B2, 나트륨, 인, 칼슘, 단백질, 효소 등이 들어 있으며, 뇌에 많은 아미노산인 글루타민산을 다량 함유하고 있고 효모가 듬뿍 들어있어 간장 강화와 해독작용, 암 예방 면에서 그 효과가 아주 현저한 것으로 알려져 있다.
Soybean paste and soy sauce made by fermenting soybeans contain vitamins B1, B2, sodium, phosphorus, calcium, protein, and enzymes.It contains a large amount of glutamic acid, a large number of amino acids in the brain. The effect is known to be very significant in terms of cancer prevention.
본 발명은 이상과 같이 식품영양학적인 효과가 우수할 뿐만 아니라 구수한 맛을 내는 된장과 간장을 춘장에 함께 첨가하여 볶아서 각종 야채와 고기를 조미하여 제조한 것이므로 그 맛 또한 탁월할 뿐 아니라 기존 자장의 맛을 더 부드럽고 좋은 향이 나도록 한 자장 소스를 제조하는 방법에 관한 것이다.
The present invention is not only excellent food and nutritional effect as described above, but also prepared by seasoning various vegetables and meats by adding together the miso and soy sauce that tastes delicious to the spring season and roasted together, the taste is also excellent and the taste of the existing magnetic It relates to a method of making a magnetic sauce to make it softer and have a better scent.
또한 본 발명의 자장 소스는 진공 포장하여 살균 후 레토르트 식품으로 시중에 공급할 수도 있으므로, 국민 누구나가 쉽게 섭취할 수 있도록 널리 보급할 수 있다.In addition, since the magnetic field source of the present invention can be supplied in the market as a retort food after sterilization by vacuum packaging, it can be widely spread so that anyone can easily consume.
본 발명에서 제공하고 있는 자장 소스는 시중에 유통되는 춘장에 된장 및 간장을 적정 비율로 혼합시킴으로써 기존의 자장 소스가 가지고 있던 특유의 씁쓸한 맛을 없앨 수 있고, 이러한 기존의 자장 소스가 가지고 있던 맛을 없애기 위해 사용되던 인공 화학 감미료의 첨가량을 극소화하거나 배제할 수 있으며, 자장의 맛이 부드럽고 기호성이 증진되어 우리 입맛에 맞도록 한 자장 소스를 제조할 수 있다는 장점이 있다.The magnetic sauce provided in the present invention can eliminate the bitter taste unique to the existing magnetic sauce by mixing soybean paste and soy sauce in the market, which are commercially available. It is possible to minimize or eliminate the amount of artificial chemical sweeteners used for elimination, and the magnetic field is soft and palatability is enhanced, the magnetic field source can be manufactured to suit our taste.
상기의 과제를 해결하기 위한 본 발명의 자장 소스는 시중에 유통되는 춘장 100 중량부에 된장 40~60 중량부 및 간장 5~20 중량부를 혼합하여 제조하는 것을 특징으로 할 수 있다. 장맛을 좋게 하고 영양학적인 면을 고려하여 된장을 더 추가할 수도 있으나, 60 중량부 이상으로 된장을 추가하면 자장 소스의 색깔이 연한 갈색으로 되고 된장의 맛이 강해져, 자장에 대한 기호도나 상품성이 떨어질 수 있다.
The magnetic field source of the present invention for solving the above problems may be prepared by mixing 40 to 60 parts by weight of soybean paste and 5 to 20 parts by weight of soy sauce in 100 parts by weight of chunjang distributed in the market. You can add more miso in order to improve the taste and nutritional aspects, but if you add more than 60 parts by weight of miso, the color of the sauce is light brown and the taste of the miso is stronger. Can be.
상기 자장 소스에 포함되는 된장 및 간장은 자장 소스의 맛을 개선하기 위해 필수적으로 포함되어야 하는 성분들이다.
Miso and soy sauce included in the magnetic field sauce are ingredients that must be included to improve the taste of the magnetic field sauce.
이하, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 본 발명을 쉽게 실시할 수 있도록 바람직한 실시예를 들어 상세히 설명한다. 다만, 본 발명의 바람직한 실시예를 상세하게 설명함에 있어, 관련된 공지 기능 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명을 생략한다.
Hereinafter, preferred embodiments will be described in detail so that those skilled in the art can easily carry out the present invention. However, in describing the preferred embodiment of the present invention in detail, if it is determined that the detailed description of the related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.
덧붙여, 명세서 전반적으로 어떤 구성요소를 ‘포함’ 한다는 것은, 특별히 반대되는 기재가 없는 한 다른 구성요소를 제외하는 것이 아니라 다른 구성요소를 더 포함할 수 있다는 것을 의미한다.
In addition, the inclusion of any component throughout the specification means that, unless specifically stated otherwise, it may further include other components rather than excluding other components.
[실시예1]
Example 1
먼저 자장 소스의 원료인 간장을 준비하기 위해 진간장 1,200ml에 맛술 150ml, 오가피 150g, 엄나무 500g을 넣어 간장과 함께 끓인 후 참숯을 넣어서 2~5일 동안 숙성시킨 후 정제하여 준비한다.
First, in order to prepare soy sauce, the raw material of Jajang sauce, put 150 ml of taste liquor, 150 g of ogapi, and 500 g of oak tree in boiled soy sauce, boil with soy sauce, add charcoal, mature for 2 to 5 days, and prepare.
시중에서 유통되는 춘장 한 박스(14kg)에 7kg의 전통 된장을 섞은 후, 상기에서 제조한 간장 1,350 ml을 첨가하여 혼합시키면 자장 소스 특유의 색을 유지하면서 혼합 소스가 만들어지게 된다.
After mixing 7kg of traditional miso in a box (14kg) in the market and adding 1,350 ml of the soy sauce prepared above, the mixture is made while maintaining the unique color of the magnetic sauce.
상기 혼합 소스는 3~4일간 잘 저어주면서 하루 3~5시간씩 햇빛에 노출시키는 단계를 거치게 되는데, 시기별로 봄에는 4일간 하루 5시간 정도씩 노출시키고, 여름에는 보통 아침 3시간 동안 3일간 노출시키며, 가을에는 3일간 하루 4시간 정도씩 노출시키는 것이 바람직하다. 이렇게 햇빛에 노출되었던 상기 혼합 소스를 18~20일간 실온에서 더 숙성시키면, 자장 소스를 만들기 전 단계인 혼합 소스가 제조된다. 이러한 숙성과정을 거친 혼합 소스는 잡맛이 없어지고 고소하고 부드럽게 되며, 된장 및 간장의 향이 더해져 좋은 향이 나게 된다.
The mixed sauce is subjected to a step of exposing to sunlight for 3 to 5 hours a day while stirring well for 3 to 4 days, each time exposed to about 5 hours per day for 4 days in spring, and 3 days for 3 hours in the morning in summer In autumn, it is desirable to expose 4 hours a day for 3 days. When the mixed source, which has been exposed to sunlight, is further aged at room temperature for 18 to 20 days, a mixed source, which is a step before making a magnetic source, is prepared. The mixed sauce, which has undergone this aging process, loses miscellaneous taste, becomes savory and tender, and adds aromas of miso and soy sauce to give a good aroma.
[실시예2]
Example 2
후라이팬에 식용유 35g을 두르고 180℃의 온도로 달군 다음, 돼지고기 50g을 넣어 기름에 볶아 약 60~80% 정도 익혀졌을 때 실시예 1에서 제조한 혼합 소스 200g을 넣고, 중불로 약 2~3분간 더 혼합하면서 볶아 준다. 여기에 양파 350g을 넣어 함께 볶아 주되, 불의 온도를 200℃로 높이고 감자, 호박, 파, 당근 및 양배추 중에서 취식자의 기호에 따라 야채를 선택하여 야채즙이 나올 때까지 함께 볶아 준다. 야채 즙이 보이면 멸치 육수 250ml을 넣고 소금으로 간을 한 뒤, 상기 조성 재료가 끓고 있는 용기에 액상 전분 30~50g을 투입하여 자장 소스가 약간 뻑뻑해지도록 잘 교반하여 새로운 자장 소스를 제조하였다.
Put 35 g of cooking oil in a frying pan, and heat it at a temperature of 180 ° C. Then, add 50 g of pork and fry it in oil. When cooked for about 60 to 80%, add 200 g of the mixed sauce prepared in Example 1, and add about 2 to 3 on medium heat. Stir and mix for more minutes. Put the onion 350g and fry together, but raise the temperature of the fire to 200 ℃ and choose vegetables according to the taste of potatoes, pumpkin, green onions, carrots and cabbage, and fry together until the vegetable juice comes out. When you see the vegetable juice 250ml of anchovy broth and seasoned with salt, 30 ~ 50g of liquid starch was added to the container boiling the composition material was stirred well so that the magnetic field sauce is slightly stiff to prepare a new magnetic field sauce.
[비교예]
[Comparative Example]
실시예 1에서 제조한 혼합 소스 대신 종래의 볶은 춘장 200g을 넣은 것을 제외하고는 실시예 2와 동일한 방법으로 자장 소스를 제조하였다.
Magnetic field sauce was prepared in the same manner as in Example 2, except that 200 g of conventional roasted spring rolls was added instead of the mixed sauce prepared in Example 1.
이렇게 제조된 자장 소스에 대하여 관능 검사를 실시하였고, 그 결과를 하기 표 1에 나타내었다.
The sensory test was performed on the thus prepared magnetic field source, and the results are shown in Table 1 below.
관능검사의 실시 방법은 5점 척도법(5점: 아주 양호, 4점: 양호, 3점: 보통, 2점: 불량, 1점: 아주 불량)을 사용하여 평가하였으며, 관능검사요원(미각이 발달된 20세 내지 35세의 남녀 50명)이 판정한 결과를 종합 평균하여 판정하였다.
The sensory test was performed using a 5-point scale method (5 points: very good, 4 points: good, 3 points: normal, 2 points: poor, 1 point: very poor). 50 men and women aged 20 to 35 years old) were judged by the overall average.
상기 표 1의 결과에서 알 수 있듯이, 본 발명에 따라 제조된 소스의 경우 전체적인 외관은 종래의 자장 소스와 큰 차이가 없으면서도 자장 소스의 맛이나 향에 있어서는 탁월함을 확인할 수 있었다. 이는 설탕이나 조미료 등 화학 감미료를 넣지 않고서도 우리 입맛에 맞는 자장 소스를 제조할 수 있음은 물론, 상기의 실시예에서 제조된 자장 소스는 내용물의 온도가 80℃ 정도일 때 진공 용기에 250g씩 충전하여 밀봉하고, 100℃에서 30분간 살균한 다음 냉각하여 최종 제품화하면 레토르트 제품으로 시중에 공급할 수도 있게 되는 것이다.
As can be seen from the results of Table 1, in the case of the sauce prepared in accordance with the present invention, the overall appearance was excellent in the taste or aroma of the magnetic field source without a great difference from the conventional magnetic field source. It is possible to manufacture a magnetic field sauce that suits our taste without adding chemical sweeteners such as sugar or seasonings. Of course, the magnetic field sauce prepared in the above embodiment is filled in a vacuum container by 250g when the temperature of the contents is about 80 ° C. After sealing, sterilizing for 30 minutes at 100 ° C., and then cooling to final product, the product may be supplied as a retort product on the market.
이와 같은 본 발명의 기본적인 기술적 사상의 범주 내에서, 당업계의 통상의 지식을 가진 자에게 있어서는 다른 많은 변형이 가능함은 물론이고, 본 발명의 권리범위는 첨부한 특허청구범위에 기초하여 해석되어야 할 것이다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications, and variations will be apparent to those skilled in the art in light of the above teachings. will be.
Claims (2)
춘장 100 중량부에 된장 40~60 중량부 및 간장 5~20 중량부를 섞어 혼합 소스를 만드는 단계;
상기 혼합 소스를 3~4일간 잘 저어주면서 하루 3~5시간씩 햇빛에 노출시키는 단계;
햇빛에 노출되었던 상기 혼합 소스를 18~20일간 실온에서 숙성시키는 단계;
150~200℃의 온도로 가열된 식용기름에 돼지고기를 볶아 60~80% 정도 익힌 후 상기 숙성된 혼합 소스를 추가하여 볶는 단계; 및
상기 돼지고기와 혼합 소스를 볶은 후 야채를 추가하여 익히는 단계;를 포함하는 것을 특징으로 하는 자장 소스의 제조방법
In the method of producing a magnetic field sauce,
Mixing 40 to 60 parts by weight of soybean paste and 5 to 20 parts by weight of soy sauce to make a mixed sauce;
Stirring the mixed sauce well for 3 to 4 days and exposing to sunlight for 3 to 5 hours per day;
Aging the mixed source that has been exposed to sunlight at room temperature for 18-20 days;
Roasting pork in edible oil heated to a temperature of 150-200 ° C. to cook about 60-80%, and then roasting by adding the aged mixed sauce; And
Method of producing a magnetic field sauce comprising a; and roasting the pork and mixed sauce and then adding vegetables to cook
청구항 1에 있어서,
상기 간장은 맛술, 오가피, 엄나무와 함께 간장을 끓인 후 참숯을 넣어서 2~5일 동안 숙성시킨 후 정제하여 제조된 것임을 특징으로 하는, 자장 소스의 제조방법
The method according to claim 1,
The soy sauce is boiled soy sauce with taste liquor, ogapi, oak and then aged by charcoal for 2 to 5 days, characterized in that it is prepared by refining, the method of producing a magnetic sauce
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101864227B1 (en) * | 2017-06-14 | 2018-06-04 | 감용원 | How to make gum sauce sauce |
| KR101900757B1 (en) | 2014-06-30 | 2018-10-01 | (주)한국에프에스 | Black soybean sauce with lactic acid bacteria |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970003296B1 (en) * | 1993-11-23 | 1997-03-17 | 손종업 | Method of manufacturing Jjajang sauce using miso |
| KR20060022110A (en) * | 2004-09-06 | 2006-03-09 | 문복상 | Cheonggukjang and its manufacturing method |
| KR100833991B1 (en) | 2006-12-18 | 2008-05-30 | 김광순 | How to Make Sauce Sauce |
| KR20100095271A (en) * | 2009-02-20 | 2010-08-30 | 문근술 | Manufacturing method for jajang sauce |
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2011
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970003296B1 (en) * | 1993-11-23 | 1997-03-17 | 손종업 | Method of manufacturing Jjajang sauce using miso |
| KR20060022110A (en) * | 2004-09-06 | 2006-03-09 | 문복상 | Cheonggukjang and its manufacturing method |
| KR100833991B1 (en) | 2006-12-18 | 2008-05-30 | 김광순 | How to Make Sauce Sauce |
| KR20100095271A (en) * | 2009-02-20 | 2010-08-30 | 문근술 | Manufacturing method for jajang sauce |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101900757B1 (en) | 2014-06-30 | 2018-10-01 | (주)한국에프에스 | Black soybean sauce with lactic acid bacteria |
| KR101864227B1 (en) * | 2017-06-14 | 2018-06-04 | 감용원 | How to make gum sauce sauce |
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