KR101126681B1 - 저 자극성 생 두부 쌈장 제조 방법 및 저 자극성 생두부 쌈장 - Google Patents
저 자극성 생 두부 쌈장 제조 방법 및 저 자극성 생두부 쌈장 Download PDFInfo
- Publication number
- KR101126681B1 KR101126681B1 KR1020090059834A KR20090059834A KR101126681B1 KR 101126681 B1 KR101126681 B1 KR 101126681B1 KR 1020090059834 A KR1020090059834 A KR 1020090059834A KR 20090059834 A KR20090059834 A KR 20090059834A KR 101126681 B1 KR101126681 B1 KR 101126681B1
- Authority
- KR
- South Korea
- Prior art keywords
- tofu
- ssamjang
- water
- broth
- raw
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 69
- 240000007594 Oryza sativa Species 0.000 title description 7
- 235000007164 Oryza sativa Nutrition 0.000 title description 7
- 235000013372 meat Nutrition 0.000 title description 7
- 235000009566 rice Nutrition 0.000 title description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 30
- 240000002234 Allium sativum Species 0.000 claims abstract description 22
- 235000004611 garlic Nutrition 0.000 claims abstract description 22
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 21
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 21
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 21
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 14
- 244000068988 Glycine max Species 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 9
- 239000001301 oxygen Substances 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 9
- 239000006188 syrup Substances 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 239000002085 irritant Substances 0.000 claims abstract description 7
- 231100000021 irritant Toxicity 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 239000008187 granular material Substances 0.000 claims abstract description 3
- 241000234282 Allium Species 0.000 claims abstract 10
- 241000722363 Piper Species 0.000 claims abstract 3
- 238000012856 packing Methods 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 244000013123 dwarf bean Species 0.000 claims description 14
- 235000015097 nutrients Nutrition 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 238000005406 washing Methods 0.000 claims description 9
- 241001454694 Clupeiformes Species 0.000 claims description 8
- 235000019513 anchovy Nutrition 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 230000035943 smell Effects 0.000 claims description 6
- 244000088415 Raphanus sativus Species 0.000 claims description 5
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 4
- 230000006866 deterioration Effects 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 230000000249 desinfective effect Effects 0.000 claims description 3
- 230000004075 alteration Effects 0.000 claims 1
- 230000001678 irradiating effect Effects 0.000 claims 1
- 230000007774 longterm Effects 0.000 claims 1
- 244000294411 Mirabilis expansa Species 0.000 abstract description 12
- 235000015429 Mirabilis expansa Nutrition 0.000 abstract description 12
- 235000013536 miso Nutrition 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 9
- 239000007788 liquid Substances 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 230000000774 hypoallergenic effect Effects 0.000 abstract 1
- 244000291564 Allium cepa Species 0.000 description 21
- 238000000034 method Methods 0.000 description 14
- 230000008569 process Effects 0.000 description 12
- 235000019643 salty taste Nutrition 0.000 description 8
- 235000013311 vegetables Nutrition 0.000 description 8
- 235000011194 food seasoning agent Nutrition 0.000 description 7
- 229910052500 inorganic mineral Inorganic materials 0.000 description 6
- 239000011707 mineral Substances 0.000 description 6
- 238000010521 absorption reaction Methods 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 5
- 240000003889 Piper guineense Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 3
- 240000006108 Allium ampeloprasum Species 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 229910052571 earthenware Inorganic materials 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 230000001502 supplementing effect Effects 0.000 description 3
- -1 (+) hydrogen Chemical class 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 240000008564 Boehmeria nivea Species 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 235000003228 Lactuca sativa Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000005686 eating Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000005469 granulation Methods 0.000 description 2
- 230000003179 granulation Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 230000007794 irritation Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000015170 shellfish Nutrition 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 244000066764 Ailanthus triphysa Species 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000015634 Rectal Neoplasms Diseases 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 235000021321 essential mineral Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000021197 fiber intake Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000010647 garlic oil Substances 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 238000007373 indentation Methods 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 241000238565 lobster Species 0.000 description 1
- 230000033001 locomotion Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 206010038038 rectal cancer Diseases 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000019997 soju Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
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
- 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
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/50—Preservation of foods or foodstuffs, in general by irradiation without heating
- A23B2/53—Preservation of foods or foodstuffs, in general by irradiation without heating with ultraviolet light
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
-
- 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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L27/14—Dried spices
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/254—Particle size distribution
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
생 두부를 가압하여 으깨 50-300 mesh의 여과망을 갖는 여과기를 통과하여 생 두부 속에 농축된 물을 압축 분리하여 생두부 알갱이를 생성시키는 물 분리 및 알갱이 생성 단계;
상기 단계에서 생성된 생두부 알갱이를 건조하기 위하여 상호 교반하며, 가열 온풍 및 자연풍으로 5-20분간 건조하는 건조단계;
세척 절삭된 모시조개, 무, 대파, 양파와 비린내를 제거하고 뜨물 속의 영양소가 흡착될 수 있도록 뜨물 속에 침적된 육수용 멸치를 포장망으로 감싸 용기에 넣고, 농도 50-60%인 매실물을 0.01-0.5중량%가 첨가된 육수용 물을 강한 불로 한 소금 끓인 후 중불로 10 - 24시간 가열하여 영양소가 충분히 추출되도록 한 후, 상기 포장망을 제거하고 생성된 육수를 자연풍으로 냉각하여 저장용기에 저장하는 육수제조단계;
껍질이 제거된 양파와 마늘의 껍질을 벗기고 물기를 제거한 후, 1~3mm 크기의 조각으로 절단하고, 찧거나 으깨어 즙이 스며 나오게 하는 양파 및 마늘조각을 으깨는 단계;
상기 건조단계를 거친 생두부 15kg에 대하여 발효된장 56kg, 고춧가루 2kg, 후추 130g, 고추장 1kg, 물엿 400g-1kg, 으깬양파 2Kg, 으깬마늘 조각 1kg을 1차로 혼합하고, 상기 육수제조단계에서 제조된 육수를 넣고 상호 교반하는 혼합조리단계;
상기의 혼합 조리단계를 거쳐 완성된 쌈장을 장기간 변질 없이 보관하기 위해 80℃ 자외선을 5-30sec 투사하는 살균/소독하는 단계;
상기의 살균/소독단계를 거친 쌈장을 용기에 밀봉 포장하여 출하하는 포장/ 출하단계; 로 이루어진 것이 특징이다.
농축된 산소가 공급된 육각수에 생두부를 넣어 세척 및 살균하고, 생 두부를 가압하여 으깨어 50-300 mesh의 여과망을 갖는 여과기를 통과하여 생 두부 속에 농축된 물을 압축 분리하여 생두부 알갱이를 생성시키고,
생성된 생두부 알갱이를 건조하기 위하여 상호 교반하고 가열 온풍 및 자연풍으로 5-20분간 건조하며,
세척 절삭된 모시조개, 무, 대파, 양파와 비린내를 제거하고 뜨물 속의 영양소가 흡착될 수 있도록 뜨물 속에 침적된 육수용 멸치를 포장망으로 감싸 용기에 넣고, 농도 50-60%인 매실물을 0.01-0.5중량%가 첨가된 육수용 물을 강한 불로 한 소금 끓인 후 중불로 10 - 24시간 가열하여 영양소가 충분히 추출되도록 한 후, 상기 포장망을 제거하고 생성된 육수를 자연풍으로 냉각하여 저장용기에 저장하고,
껍질이 제거된 양파와 마늘 속에 흡수된 물기를 제거한 후, 1~3mm 크기의 조각으로 절단하고, 찧거나 으깨어 즙이 스며 나오도록 하고,
건조된 생두부 15kg에 대하여 발효된장 56kg, 고춧가루 2kg, 후추 130g, 고추장 1kg, 물엿 400g-1kg, 으깬양파 2Kg, 으깬마늘 조각 1kg을 1차로 혼합하고, 육수를 넣고 상호 교반하여 쌈장을 완성하며,
완성된 쌈장을 장기간 변질 없이 보관하기 위해 80℃의 자외선을 5-30sec 투사하여 살균/소독하고, 쌈장을 용기에 밀봉 포장하여 출하하는 것을 특징으로 하는 저 자극성 생 두부 쌈장 제조 방법 및 저 자극성 생 두부 쌈장을 제시한다.
비교구분 | 짠맛 | 매운맛 | 식감 | 총평 |
A사 쌈장 | 4.7 | 3.9 | 3.9 | 4.0 |
B사 쌈장 | 4.8 | 4.1 | 4.0 | 3.9 |
실시 예 | 3.5 | 3.2 | 4.3 | 4.5 |
비교구분 | 짠맛 | 매운맛 | 식감 | 총평 |
A사 쌈장 | 3.5 | 3.4 | 3.9 | 4.1 |
B사 쌈장 | 3.2 | 3.5 | 4.1 | 3.9 |
실시 예 | 2.5 | 2.0 | 4.4 | 4.5 |
비교구분 | 짠맛 | 매운맛 | 식감 | 총평 |
A사 쌈장 | 4.7 | 3.5 | 3.6 | 3.7 |
B사 쌈장 | 4.9 | 3.3 | 3.5 | 3.5 |
실시 예 | 2.5 | 2.0 | 4.0 | 4.3 |
Claims (2)
- 농축된 산소가 공급된 육각수에 생두부를 넣어 세척 및 살균하는 단계;생 두부를 가압하여 으깨 50-300 mesh의 여과망을 갖는 여과기를 통과하여 생 두부 속에 농축된 물을 압축 분리하여 생두부 알갱이를 생성시키는 물 분리 및 알갱이 생성 단계;상기 단계에서 생성된 생두부 알갱이를 건조하기 위하여 상호 교반하며, 가열 온풍 및 자연풍으로 5-20분간 건조하는 건조단계;세척 절삭된 모시조개, 무, 대파, 양파와 비린내를 제거하고 뜨물 속의 영양소가 흡착될 수 있도록 뜨물 속에 침적된 육수용 멸치를 포장망으로 감싸 용기에 넣고, 농도 50-60%인 매실물을 0.01-0.5중량%가 첨가된 육수용 물을 강한 불로 한 소금 끓인 후 중불로 10 - 24시간 가열하여 영양소가 충분히 추출되도록 한 후, 상기 포장망을 제거하고 생성된 육수를 자연풍으로 냉각하여 저장용기에 저장하는 육수제조단계;껍질이 제거된 양파와 마늘의 껍질을 벗기고 물기를 제거한 후, 1~3mm 크기의 조각으로 절단하고, 찧거나 으깨어 즙이 스며 나오게 하는 양파 및 마늘조각을 으깨는 단계;상기 건조단계를 거친 생두부 15kg에 대하여 발효된장 56kg, 고춧가루 2kg, 후추 130g, 고추장 1kg, 물엿 400g-1kg, 으깬양파 2Kg, 으깬마늘 조각 1kg을 1차로 혼합하고, 상기 육수제조단계에서 제조된 육수를 넣고 상호 교반하는 혼합조리단계;상기의 혼합 조리단계를 거쳐 완성된 쌈장을 장기간 변질 없이 보관하기 위해 80℃ 자외선을 5-30sec 투사하는 살균/소독하는 단계;상기의 살균/소독단계를 거친 쌈장을 용기에 밀봉 포장하여 출하하는 포장/ 출하단계; 로 이루어진 것을 특징으로 하는 저 자극성 생두부 쌈장 제조 방법
- 농축된 산소가 공급된 육각수에 생두부를 넣어 세척 및 살균하고, 생 두부를 가압하여 으깨어 50-300 mesh의 여과망을 갖는 여과기를 통과하여 생 두부 속에 농축된 물을 압축 분리하여 생두부 알갱이를 생성시키고,생성된 생두부 알갱이를 건조하기 위하여 상호 교반하고 가열 온풍 및 자연풍으로 5-20분간 건조하며,세척 절삭된 모시조개, 무, 대파, 양파와 비린내를 제거하고 뜨물 속의 영양소가 흡착될 수 있도록 뜨물 속에 침적된 육수용 멸치를 포장망으로 감싸 용기에 넣고, 농도 50-60%인 매실물을 0.01-0.5중량%가 첨가된 육수용 물을 강한 불로 한 소금 끓인 후 중불로 10 - 24시간 가열하여 영양소가 충분히 추출되도록 한 후, 상기 포장망을 제거하고 생성된 육수를 자연풍으로 냉각하여 저장용기에 저장하고,껍질이 제거된 양파와 마늘 속에 흡수된 물기를 제거한 후, 1~3mm 크기의 조각으로 절단하고, 찧거나 으깨어 즙이 스며 나오도록 하고,건조된 생두부 15kg에 대하여 발효된장 56kg, 고춧가루 2kg, 후추 130g, 고추장 1kg, 물엿 400g-1kg, 으깬양파 2Kg, 으깬마늘 조각 1kg을 1차로 혼합하고, 육수를 넣고 상호 교반하여 쌈장을 완성하며,완성된 쌈장을 장기간 변질 없이 보관하기 위해 80℃의 자외선을 5-30sec 투사하여 살균/소독하고, 쌈장을 용기에 밀봉 포장하여 출하하는 것을 특징으로 하는 저 자극성 생 두부 쌈장
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020090059834A KR101126681B1 (ko) | 2009-07-01 | 2009-07-01 | 저 자극성 생 두부 쌈장 제조 방법 및 저 자극성 생두부 쌈장 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020090059834A KR101126681B1 (ko) | 2009-07-01 | 2009-07-01 | 저 자극성 생 두부 쌈장 제조 방법 및 저 자극성 생두부 쌈장 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20110002309A KR20110002309A (ko) | 2011-01-07 |
KR101126681B1 true KR101126681B1 (ko) | 2012-03-29 |
Family
ID=43610583
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020090059834A Expired - Fee Related KR101126681B1 (ko) | 2009-07-01 | 2009-07-01 | 저 자극성 생 두부 쌈장 제조 방법 및 저 자극성 생두부 쌈장 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR101126681B1 (ko) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101522607B1 (ko) * | 2012-11-20 | 2015-05-22 | 대한민국 | 풍미가 향상된 고추장 및 그 제조방법 |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101298039B1 (ko) * | 2011-06-03 | 2013-08-20 | 양춘선 | 양념 된장 및 그의 제조방법 |
US11974591B2 (en) * | 2022-09-20 | 2024-05-07 | Dry Harvest, LLC | Systems and methods for acclimatizing food |
-
2009
- 2009-07-01 KR KR1020090059834A patent/KR101126681B1/ko not_active Expired - Fee Related
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101522607B1 (ko) * | 2012-11-20 | 2015-05-22 | 대한민국 | 풍미가 향상된 고추장 및 그 제조방법 |
Also Published As
Publication number | Publication date |
---|---|
KR20110002309A (ko) | 2011-01-07 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102058089B (zh) | 一种调理食用菌菇酱风味改进的方法 | |
KR20140106211A (ko) | 도토리를 포함한 식물성고기 및 그의 제조방법 | |
KR101641159B1 (ko) | 냉면육수 및 이의 제조방법 | |
CN105852041B (zh) | 一种菊芋香辣酱及其制备方法 | |
KR101294654B1 (ko) | 삼채를 포함하는 김치제조용 양념 조성물, 이의 제조방법 및 이를 포함하는 김치 | |
KR100927834B1 (ko) | 컬러 가래떡의 제조방법 및 상기 방법으로 제조된 컬러 가래떡 | |
CN103393061A (zh) | 一种鸭肉调理品去腥味工艺 | |
KR100971525B1 (ko) | 황태채가 포함된 김치양념 및 이를 이용한 황태김치 | |
KR101578795B1 (ko) | 즉석 건조 전복 해산물 죽의 제조방법 | |
KR100415765B1 (ko) | 뽕잎분말을 함유하는 닭고기 가공식품 | |
KR20200019314A (ko) | 단호박 과립즙을 이용한 나박김치 및 그 제조방법 | |
KR101540867B1 (ko) | 단호박 및 치자 추출물을 포함하는 백김치 조성물 | |
KR101126681B1 (ko) | 저 자극성 생 두부 쌈장 제조 방법 및 저 자극성 생두부 쌈장 | |
KR101802181B1 (ko) | 미꾸라지 튀김이 들어있는 쌈의 제조방법 | |
JP2003274908A (ja) | ポタージュスープ、およびその製造方法 | |
KR101695303B1 (ko) | 숙성된 굴 및 새우를 이용한 매콤한 크림소스 및 이의 제조 방법 | |
KR102372301B1 (ko) | 전복밥의 제조방법 | |
KR20130052980A (ko) | 유자청을 이용한 보쌈 김치양념 조성물 및 그 제조방법 | |
KR101871971B1 (ko) | 대추가 함유된 쌀돈까스 | |
KR101742139B1 (ko) | 현미찹쌀이 포함된 햄버거패티 | |
KR20120021529A (ko) | 매생이의 포장 제품 및 그 제조방법 | |
KR101414445B1 (ko) | 참마 찰순대의 제조방법 | |
KR101866365B1 (ko) | 콩나물 짬뽕 및 이의 제조 방법 | |
KR20170054094A (ko) | 매실청을 첨가한 볶음 고추장의 제조방법 | |
KR102568463B1 (ko) | 짬뽕 소스 및 그 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 20090701 |
|
PA0201 | Request for examination | ||
PG1501 | Laying open of application | ||
E902 | Notification of reason for refusal | ||
PE0902 | Notice of grounds for rejection |
Comment text: Notification of reason for refusal Patent event date: 20110621 Patent event code: PE09021S01D |
|
E701 | Decision to grant or registration of patent right | ||
PE0701 | Decision of registration |
Patent event code: PE07011S01D Comment text: Decision to Grant Registration Patent event date: 20120119 |
|
GRNT | Written decision to grant | ||
PR0701 | Registration of establishment |
Comment text: Registration of Establishment Patent event date: 20120307 Patent event code: PR07011E01D |
|
PR1002 | Payment of registration fee |
Payment date: 20120308 End annual number: 3 Start annual number: 1 |
|
PG1601 | Publication of registration | ||
FPAY | Annual fee payment |
Payment date: 20141229 Year of fee payment: 4 |
|
PR1001 | Payment of annual fee |
Payment date: 20141229 Start annual number: 4 End annual number: 4 |
|
FPAY | Annual fee payment |
Payment date: 20160106 Year of fee payment: 5 |
|
PR1001 | Payment of annual fee |
Payment date: 20160106 Start annual number: 5 End annual number: 5 |
|
FPAY | Annual fee payment |
Payment date: 20170120 Year of fee payment: 6 |
|
PR1001 | Payment of annual fee |
Payment date: 20170120 Start annual number: 6 End annual number: 6 |
|
FPAY | Annual fee payment |
Payment date: 20171227 Year of fee payment: 7 |
|
PR1001 | Payment of annual fee |
Payment date: 20171227 Start annual number: 7 End annual number: 7 |
|
FPAY | Annual fee payment |
Payment date: 20190220 Year of fee payment: 8 |
|
PR1001 | Payment of annual fee |
Payment date: 20190220 Start annual number: 8 End annual number: 8 |
|
PC1903 | Unpaid annual fee |
Termination category: Default of registration fee Termination date: 20211218 |