KR101339860B1 - 멸치액젓 및 복분자를 포함한 양념 간장 및 그의 제조방법 - Google Patents
멸치액젓 및 복분자를 포함한 양념 간장 및 그의 제조방법 Download PDFInfo
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- KR101339860B1 KR101339860B1 KR1020110042753A KR20110042753A KR101339860B1 KR 101339860 B1 KR101339860 B1 KR 101339860B1 KR 1020110042753 A KR1020110042753 A KR 1020110042753A KR 20110042753 A KR20110042753 A KR 20110042753A KR 101339860 B1 KR101339860 B1 KR 101339860B1
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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 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
- A23L27/50—Soya sauce
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- 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
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
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- Soy Sauces And Products Related Thereto (AREA)
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Abstract
Description
도 2는 본 발명의 실시예에 따른 양념 간장의 제조방법을 보여주는 흐름도이다.
Claims (7)
- 간장 20wt% 내지 40wt%, 멸치액젓 20wt% 내지 40wt%, 복분자 효소 10wt% 내지 20wt%, 과일 효소 10wt% 내지 20wt%, 키위 발효액 2wt% 내지 10wt%, 다시마 0.1wt% 내지 2wt%, 감초 0.1wt% 내지 2wt%, 대추 0.1wt% 내지 2wt%, 표고버섯 0.1wt% 내지 2wt% 및 황기 0.1wt% 내지 2wt%를 포함하고,
상기 복분자 효소는, 복분자 45wt% 내지 55wt% 및 설탕 55wt% 내지 45wt%를 포함하는 복분자와 설탕의 혼합물을 6개월 내지 24개월 숙성시켜 제조된 것이고,
상기 과일 효소는, 수세미, 포도, 매실, 키위로 이루어진 군에서 하나 이상을 포함하여 선택된 과일 45wt% 내지 55wt% 및 설탕 55wt% 내지 45wt%를 포함하는 과일과 설탕의 혼합물을 6개월 내지 24개월 숙성시켜 제조된 것이고,
상기 키위 발효액은, 키위 40wt% 내지 50wt%, 물 30wt% 내지 40wt%, 효모 0.01wt% 내지 0.1wt% 및 설탕 15wt% 내지 25wt%를 포함하는 키위 혼합물을 1개월 내지 3개월 숙성시켜 제조된 것을 특징으로 하는 양념 간장. - 삭제
- 삭제
- 삭제
- 간장, 멸치액젓, 복분자 효소, 과일 효소, 키위 발효액, 다시마, 감초, 대추, 표고버섯 및 황기를 혼합하여 간장혼합물을 형성하는 혼합단계;
상기 간장혼합물을 1시간 내지 3시간 동안 가열한 후, 액상의 양념 간장을 분리하는 단계;
및 상기 액상의 양념 간장을 80℃ 내지 100℃의 유리병에 담아 포장하여 완성품을 형성하는 단계;
를 포함하고,
상기 간장은,
콩을 세척하는 단계;
상기 세척된 콩을 물에 6시간 내지 10시간 동안 침지한 후, 3시간 내지 4시간 동안 가열하는 단계;
상기 가열된 콩을 이용하여 메주를 형성한 후, 상기 메주를 25일 내지 35일 동안 건조시키는 단계;
상기 건조된 메주를 세척하는 단계;
및 상기 세척된 메주와 소금을 혼합한 후, 상기 소금이 혼합된 메주를 80일 내지 100일 동안 발효시켜 간장을 형성하는 단계;
에 의해 제조된 것이고,
상기 혼합단계는, 상기 간장 20wt% 내지 40wt%, 상기 멸치액젓 20wt% 내지 40wt%, 상기 복분자 효소 10wt% 내지 20wt%, 상기 과일 효소 10wt% 내지 20wt%, 상기 키위 발효액 2wt% 내지 10wt%, 상기 다시마 0.1wt% 내지 2wt%, 상기 감초 0.1wt% 내지 2wt%, 상기 대추 0.1wt% 내지 2wt%, 상기 표고버섯 0.1wt% 내지 2wt%, 및 상기 황기 0.1wt% 내지 2wt%를 혼합하여 간장혼합물을 형성하며,
상기 키위 발효액은, 키위 40wt% 내지 50wt%, 물 30wt% 내지 40wt%, 효모 0.01wt% 내지 0.1wt% 및 설탕 15wt% 내지 25wt%를 포함하는 키위 혼합물을 1개월 내지 3개월 숙성시켜 제조된 것을 특징으로 하는 양념 간장의 제조방법. - 삭제
- 삭제
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KR101508726B1 (ko) * | 2012-12-04 | 2015-04-07 | 대한민국 | 황기 및 표고버섯을 포함하는 간장 제조방법 |
KR101452270B1 (ko) * | 2012-12-26 | 2014-10-22 | 홍성군 | 멸치액젓 간장조미료 및 그 제조방법 |
KR101526124B1 (ko) * | 2014-10-29 | 2015-06-11 | 김명석 | 앤초비 간장소스 제조방법 및 그에 의해 제조된 앤초비 간장소스 |
KR102243848B1 (ko) * | 2020-12-07 | 2021-04-23 | 유한회사 알찬푸드 | 기능성 소재를 이용한 전복장의 제조방법 |
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KR20000072855A (ko) * | 1999-05-01 | 2000-12-05 | 이도명 | 돼지고기 소스 제조방법 |
KR100880691B1 (ko) * | 2007-07-16 | 2009-01-29 | 세명제다 영농조합법인 | 녹차잎 장아찌의 제조방법 |
KR100989556B1 (ko) | 2008-01-08 | 2010-10-25 | 이상원 | 깻잎 절임 방법 |
KR101005936B1 (ko) * | 2010-08-25 | 2011-01-06 | 만선영어조합법인 | 복분자 간장게장 및 그 제조방법 |
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