KR101342262B1 - Golden bean paste and its manufacturing method - Google Patents

Golden bean paste and its manufacturing method Download PDF

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KR101342262B1
KR101342262B1 KR1020130084125A KR20130084125A KR101342262B1 KR 101342262 B1 KR101342262 B1 KR 101342262B1 KR 1020130084125 A KR1020130084125 A KR 1020130084125A KR 20130084125 A KR20130084125 A KR 20130084125A KR 101342262 B1 KR101342262 B1 KR 101342262B1
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seasoning
mixing
golden
paste
manufacturing
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KR1020130084125A
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Korean (ko)
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김종현
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김종현
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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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50—Molluscs
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents

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  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention relates to golden bean paste and a manufacturing method thereof comprising: a material preparation step (S10) of preparing soybean paste, toasted soybean flour, wasabi, sugar, red pepper powder, cuttlefish ink extraction powder and traditional Korean style soybean paste; a first mixture step (S20) of producing seasoning by containing soybean paste of 1 kg, toasted soybean flour of 200 g, wasabi of 50 g, sugar of 120 g and red pepper powder of 15 g in a container and mixing the ingredients; a season control step (S30) of controlling the season of the seasoning by slowly adding traditional Korean style soybean paste of 20-40 g in the seasoning produced in the first mixture step (S20) and mixing the ingredients; a second mixture step (S40) of adding cuttlefish ink extraction powders of 10 g in the seasoning passing through the season control step (S30) and mixing the ingredients; and a low temperature age step (S50) of aging the seasoning passing through the second mixture step (S40) at 1-2°C for 7-10 days. When the seasoning passing through the low temperature age step (S50) is provided to a customer, golden bean paste is produced and provided by spraying edible gold leaves on the seasoning. The golden bean paste induces the easy ingestion of the bean paste by increasing the flavor of the bean paste and is able to be supplied as excellent health foods with various functions of the edible gold leaves. Additionally, the gold color of the edible gold leave stimulates appetite and is able to induce the intake of the bean paste. [Reference numerals] (S10) Material preparation step;(S20) First mixture step;(S30) Season control step;(S40) Second mixture step;(S50) Low-temperature aging step

Description

황금막장 및 그 제조방법{Golden Bean Paste and its manufacturing method}Golden bean paste and its manufacturing method

본 발명은 황금막장 제조방법에 관한 것으로, 더욱 상세하게는 쌈장의 맛을 향상시켜 쌈장의 용이한 섭취를 유도할 뿐만 아니라, 오징어 먹물이나 식용 금박의 다양한 효능이 더 부가된 우수한 건강식으로 더욱 활달한 보급을 유도할 수 있는 황금막장 제조방법에 관한 것이다.The present invention relates to a method for producing golden film, more specifically, to improve the taste of the ssamjang not only to induce easy intake of the ssamjang, but also to spread more active as an excellent health food added to the various effects of squid ink or edible gold leaf It relates to a method of manufacturing golden curtain can be induced.

우리나라에서는 옛날부터 쌈 문화가 발달되어 있으며, 쌈은 갖가지 야채를 밥과 포개어 먹거나 고기 또는 다른 음식을 야채에 포개어 먹는 방법으로서, 쌈의 맛을 더욱 풍미있게 하기 위해서 대게 고추장, 된장 또는 쌈장을 첨가하는 것이 일반적이다.In Korea, Ssam culture has been developed since ancient times. Ssam is a method of eating various vegetables with rice, or meat or other foods with vegetables, and adding red pepper paste, miso, or ssamjang to make the taste of Ssam more flavorful. Is common.

특히, 상기의 쌈장은 전통 발효음식으로 성인병 예방에 도움을 주는 등의 효능이 있어서 건강식품으로도 주목을 받고 있다.In particular, the ssamjang is a traditional fermented food, and has the effect of helping to prevent adult diseases, and has attracted attention as a health food.

하지만, 산업의 발달과 서구문화의 유입 등에 따라 서구화되고 있는 식생활과 암을 비롯한 각종 성인병의 발생이 과거에 비해 높아지고 있는 시점에서 우리의 건강을 지켜주는 장류의 보급은 더욱 절실하게 요구되고 있다.However, with the development of the industry and the influx of western culture, the spread of western foods that protect our health is urgently needed when the occurrence of various diseases such as dietary and cancer, which are becoming westernized, is higher than in the past.

따라서, 쌈장의 효능 및 맛은 향상시키고 먹음직스럽게 보이도록 유도하여 쌈장의 섭취를 유도할 수 있는 쌈장의 개발이 필요한 실정이다.Therefore, it is necessary to develop the ssamjang which can induce the intake of ssamjang by improving the efficacy and taste of the ssamjang.

본 발명은 상기한 바와 같은 제반 문제점을 해결하기 위하여 제안된 것으로, 그 목적은 쌈장의 맛을 향상시켜 쌈장의 용이한 섭취를 유도할 뿐만 아니라, 오징어 먹물이나 식용 금박의 다양한 효능이 더 부가된 우수한 건강식으로 더욱 활달한 보급을 유도할 수 있는 황금막장 제조방법을 제공함에 있다.The present invention has been proposed to solve various problems as described above, the purpose of which is to improve the taste of the ssamjang not only to induce easy intake of ssamjang, but also added to the various effects of squid ink or edible gold leaf excellent The present invention provides a method for producing a golden curtain which can induce a more active dissemination as a healthy food.

또한, 식용 금박의 황금색은 식욕을 자극하는 색상으로 더욱 효과적인 쌈장의 섭취를 유도할 수 있는 황금막장 제조방법을 제공함에 있다.In addition, the golden color of the edible gold leaf is to provide a method for producing a golden film that can induce more effective intake of ssamjang as a color to stimulate the appetite.

상기와 같은 목적을 달성하기 위한 본 발명의 실시예에 따른 황금막장 제조방법은 쌈장과, 볶은 콩가루와, 와사비와, 설탕과, 고춧가루와, 오징어 먹물 추출분말 및 전통 조선된장 각각 준비하는 재료 준비단계(S10);와, 상기 재료 준비단계(S10)에서 준비된 재료 중에서, 쌈장 1㎏, 볶은 콩가루 200g, 와사비 50g, 설탕 120g, 고춧가루 15g를 용기에 담아 혼합하여 양념이 만들어지는 제1혼합단계(S20);와, 상기 제1혼합단계(S20)에서 만들어진 양념에 전통 조선된장 20 내지 40g을 서서히 첨가하면서 혼합하여 양념의 간을 조절하는 간 조절단계(S30);와, 상기 간 조절단계(S30)를 거친 양념에 오징어 먹물 추출분말 10g을 첨가하여 혼합하는 제2혼합단계(S40);와, 상기 제2혼합단계(S40)를 거친 양념을 1 내지 2℃에서 7 내지 10일간 숙성시키는 저온 숙성단계(S50);을 포함하여 이루어지되,Golden film production method according to an embodiment of the present invention for achieving the above object is a material preparation step of preparing each of ssamjang, roasted soy flour, wasabi, sugar, red pepper powder, squid ink extract powder and traditional Korean miso (S10); And, from the material prepared in the material preparation step (S10), 1kg of ssamjang, roasted soy flour 200g, wasabi 50g, sugar 120g, red pepper powder 15g mixed in a container to make the first mixing step (S20) And, liver control step (S30) to adjust the seasoning of the seasoning by mixing while slowly adding 20 to 40g traditional Chosun Doenjang to the seasoning made in the first mixing step (S20); and, the liver control step (S30) A second mixing step (S40) for mixing by adding 10 g of squid ink extract powder to the coarse seasoning; And, the low-temperature aging step of aging the coarse seasoning through the second mixing step (S40) for 7 to 10 days at 1 to 2 ℃ (S50); including this Urge being,

상기 저온 숙성단계(S50)를 거친 양념을 손님에게 제공시에 양념에 식용 금박을 도포하여 황금막장(200)으로 제작하여 제공하는 것을 특징으로 한다.The low-temperature aging step (S50) when the seasoning is provided to the customer by applying an edible gold leaf to the seasoning characterized in that it is produced and provided as a golden curtain (200).

또한, 상기 제1혼합단계(S20)에서 레몬즙 5g을 더 첨가하여 혼합하는 것을 특징으로 한다.In addition, the lemon juice in the first mixing step (S20) is further added and mixed.

상기와 같은 목적을 달성하기 위한 본 발명의 다른 실시예에 따른 황금막장은 상기의 제조방법을 통해서 제작되는 것을 특징으로 한다.Golden curtain according to another embodiment of the present invention for achieving the above object is characterized in that it is produced through the above manufacturing method.

이상에서와 같이 본 발명에 따른 황금막장 제조방법에 의하면, 쌈장의 맛을 향상시켜 쌈장의 용이한 섭취를 유도할 뿐만 아니라, 오징어 먹물이나 식용 금박의 다양한 효능이 더 부가된 우수한 건강식으로 더욱 활달한 보급을 유도할 수 있는 효과가 있다.According to the golden film manufacturing method according to the present invention as described above, to improve the taste of the ssamjang not only to induce easy intake of the ssamjang, but also to spread more active as an excellent health food added to the various effects of squid ink or edible gold leaf There is an effect that can lead to.

또한, 식용 금박의 황금색은 식욕을 자극하는 색상으로 더욱 효과적인 쌈장의 섭취를 유도할 수 있는 효과가 있다.In addition, the golden color of the edible gold leaf is the color to stimulate the appetite has the effect of inducing the intake of more effective ssamjang.

도 1은 본 발명의 실시예에 따른 황금막장 제조방법의 블럭도
도 2는 본 발명의 다른 실시예에 따른 황금막장의 사진도면1 is a block diagram of a golden curtain manufacturing method according to an embodiment of the present invention
Figure 2 is a photographic drawing of the golden curtain according to another embodiment of the present invention

본 발명의 바람직한 실시예에 따른 황금막장 및 그 제조방법을 첨부된 도면에 의거하여 상세히 설명한다. 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 공지 기능 및 구성에 대한 상세한 기술은 생략한다.A golden curtain and a method of manufacturing the same according to a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings. Detailed descriptions of well-known functions and constructions that may be unnecessarily obscured by the gist of the present invention will be omitted.

도 1과 2는 본 발명의 실시예에 따른 황금막장 및 그 제조방법을 도시한 것으로, 도 1은 본 발명의 실시예에 따른 황금막장 제조방법의 블럭도를, 도 2는 본 발명의 다른 실시예에 따른 황금막장의 사진도면을 각각 나타낸 것이다.1 and 2 illustrate a golden curtain according to an embodiment of the present invention and a method of manufacturing the same, FIG. 1 is a block diagram of a golden curtain manufacturing method according to an embodiment of the present invention, Figure 2 is another embodiment of the present invention Each picture shows a golden curtain according to an example.

상기 도면에 도시한 바와 같이, 본 발명의 실시예에 따른 황금막장 제조방법(100)은 재료 준비단계(S10)와, 제1혼합단계(S20)와, 간 조절단계(S30)와, 제2혼합단계(S40)와, 저온 숙성단계(S50)를 포함하고 있다.As shown in the figure, the golden film manufacturing method 100 according to an embodiment of the present invention is a material preparation step (S10), the first mixing step (S20), liver control step (S30), the second It includes a mixing step (S40), and a low temperature aging step (S50).

도 1에 도시된 바와 같이, 상기 재료 준비단계(S10)는 신선한 쌈장과, 볶은 콩가루와, 와사비와, 설탕과, 고춧가루와, 오징어 먹물 추출분말 및 전통 조선된장 각각 준비하는 단계이다.As shown in Figure 1, the material preparation step (S10) is a step of preparing fresh ssamjang, roasted soybean powder, wasabi, sugar, red pepper powder, squid ink extract powder and traditional Korean miso.

본 발명의 황금막장 제조방법(100)에서 쌈장으로 CJ에서 제작하는 해찬들 쌈장을, 와사비로 오뚜기에서 제작하는 생와사비를, 오징어 먹물 추출분말로 (주)내츄럴스에서 제작하는 오징어 먹물 추출분말을 각각 사용하였으나, 이러한 제품에 한정하여 사용하는 것은 물론 아니다.In the golden film manufacturing method (100) of the present invention, squid ink extract powder produced by Naturals Co., Ltd. Although used, of course, not limited to these products.

또한, 전통 조선된장으로는 메주에 소금물을 부어서 간장을 띄우고 만든 전통식 된장이 사용된다.In addition, the traditional Korean miso is made with traditional soybeans made by pouring brine in Meju and floating soy sauce.

도 1에 도시된 바와 같이, 상기 제1혼합단계(S20)는 상기 재료 준비단계(S10)에서 준비된 재료 중에서, 쌈장 1㎏, 볶은 콩가루 200g, 와사비 50g, 설탕 120g, 고춧가루 15g를 용기에 담아 혼합하여 양념이 만들어지는 단계이다.As shown in Figure 1, the first mixing step (S20) of the material prepared in the material preparation step (S10), 1kg of ssamjang, roasted soy flour 200g, wasabi 50g, sugar 120g, pepper powder 15g mixed in a container Seasoning is made.

여기서, 상기 볶은 콩가루는 쌈장에 고수한 맛을 부가하고, 와사비 및 고춧가루는 쌈장에 매운맛을 부가하고, 설탕은 단맛을 부가하여 본 발명의 황금막장 제조방법(100)에 의해 제조되는 황금막장(200)의 맛과 향미를 향상시킬 수 있다.Here, the roasted soybean powder adds a sticky taste to the ssamjang, wasabi and red pepper powder adds a spicy flavor to the ssamjang, sugar is added to the sweetness of the golden film (200) manufactured by the golden film manufacturing method 100 of the present invention ) Can improve the taste and flavor.

한편, 상기 제1혼합단계(S20)에서 레몬즙 5g을 더 첨가하여 혼합하여 양념에 레몬 고유의 상큼한 맛을 부가할 뿐만 아니라, 양념의 잡내를 제거하여 양념의 용이한 섭취를 유도할 수 있음은 물론이다.On the other hand, in the first mixing step (S20) by adding 5g of lemon juice to add and mix not only the fresh taste of lemon to the seasoning, but also to remove the miso of the seasoning can induce easy intake of seasoning Of course.

도 1에 도시된 바와 같이, 상기 간 조절단계(S30)는 상기 제1혼합단계(S20)에서 만들어진 양념에 전통 조선된장 20 내지 40g을 서서히 첨가하면서 혼합하여 양념의 간을 조절하는 단계로,As shown in Figure 1, the liver control step (S30) is a step of adjusting the seasoning by mixing while slowly adding 20 to 40g traditional Korean miso to the seasoning made in the first mixing step (S20),

상기 제1혼합단계(S20)를 거쳐 만들어진 양념에 전통 조선된장을 20g 미만으로 첨가하면 양념의 맛이 너무 싱겁고, 40g을 초과하여 첨가하면 양념이 맛이 너무 짜게 형성되므로, 전통 조선된장을 20 내지 40g을 첨가하는게 적합하다.When the traditional Chosun Doenjang is added to less than 20 g of the seasoning made through the first mixing step (S20), the taste of the seasoning is too fresh, and when it is added more than 40g, the seasoning is too salty. It is suitable to add 40 g.

즉, 상기 전통 조선된장은 20 내지 40g의 범위에서 적합하게 첨가하여 손님의 취향에 적합하게 제작한다.In other words, the traditional Joseon doenjang is suitably added in the range of 20 to 40g to suit the taste of the customer.

도 1에 도시된 바와 같이, 상기 제2혼합단계(S40)는 상기 간 조절단계(S30)를 거친 양념에 오징어 먹물 추출분말 10g을 첨가하여 혼합하는 단계이다.As shown in Figure 1, the second mixing step (S40) is a step of mixing by adding 10g of squid ink extract powder to the seasoning through the liver control step (S30).

여기서, 오징어 먹물은 널리 알려진 바와 같이 항암효과, 노화방지, 동맥경화예방, 간기능향상, 소화촉진 등과 같은 효능이 있어 상기 오징어 먹물 추출분말이 첨가되어 제조되는 황금막장(200) 역시 오징어 먹물의 효능을 기대할 수 있음은 물론이다.Here, as the well-known squid ink has an effect such as anti-cancer effect, anti-aging, atherosclerosis prevention, liver function enhancement, digestion promotion, etc., the golden film 200 prepared by adding the squid ink extract powder is also effective of squid ink Of course you can expect.

도 1에 도시된 바와 같이, 상기 저온 숙성단계(S50)는 상기 제2혼합단계(S40)를 거친 양념이 부드러운 맛과 향을 가지도록 1 내지 2℃에서 7 내지 10일간 숙성시키는 단계이다.As shown in Figure 1, the low temperature aging step (S50) is a step of ripening for 7 to 10 days at 1 to 2 ℃ to have a smooth taste and aroma after the second mixing step (S40).

여기서, 상기와 같은 저온 숙성단계(S50)를 거친 양념은 오징어 먹물 특유의 색상으로 인해 검은 색상으로 형성되는데, 이러한 검은 색상은 미관상 식욕을 다소 낮추는 색상이므로, 도 2에 도시된 바와 같이 상기 저온 숙성단계(S50)를 거친 양념을 손님에게 제공시에 양념에 식용 금박을 도포하여 미관상 식욕을 높일 수 있는 황금색의 황금막장(200)으로 간편히 제작하여 제공한다.Here, the seasoning through the low temperature aging step (S50) is formed in a black color due to the color of the squid ink unique, such a black color is a color lowering the appetite somewhat somewhat, so as shown in FIG. When providing the seasoned through the step (S50) to the customer to provide a edible gold leaf on the sauce simply by providing a golden golden curtain 200 to increase the aesthetic appetite.

더욱이, 식용 금박은 널리 알려진 바와 같이 신경안정, 해독, 피부정화에 도움을 줄 수 있는 효능이 있으므로, 상기 황금막장(200)의 섭취를 통해 식용 금박의 효능을 기대할 수 있음은 물론이다.In addition, the edible gold leaf is as widely known as it has the effect that can help in nerve stabilization, detoxification, skin cleansing, it can be expected that the efficacy of the edible gold leaf through the intake of the golden curtain (200).

본 발명의 황금막장 제조방법(100)에서 사용되는 식용 금박은 한일 금박에서 제작되는 금박이 사용되나, 이에 한정하여 사용하는 것은 물론 아니다.Edible gold leaf used in the golden film manufacturing method 100 of the present invention is used as a gold leaf produced in Hanil gold leaf, but is not limited to use of course.

상기와 같은 황금막장 제조방법(100)을 통해서 제조되는 황금막장(200)은 쌈장의 맛을 향상시켜 쌈장의 용이한 섭취를 유도할 뿐만 아니라, 오징어 먹물이나 식용 금박의 다양한 효능이 더 부가된 우수한 건강식으로 더욱 활달한 보급을 유도할 수 있는 효과가 있다.Golden Makjang 200 produced through the golden film manufacturing method 100 as described above is not only to induce easy intake of the ssamjang by improving the taste of the ssamjang, excellent added to the various effects of squid ink or edible gold leaf There is an effect that can lead to a more active dissemination to a healthy diet.

또한, 식용 금박의 황금색은 식욕을 자극하는 색상으로 더욱 효과적인 쌈장의 섭취를 유도할 수 있는 효과가 있다.In addition, the golden color of the edible gold leaf is the color to stimulate the appetite has the effect of inducing the intake of more effective ssamjang.

상기와 같은 구성을 가진 본 발명의 실시예에 따른 황금막장 제조방법(100)은 다음과 같이 단계로 수행된다.Golden film manufacturing method 100 according to an embodiment of the present invention having the configuration as described above is carried out in the steps as follows.

먼저, 쌈장과, 볶은 콩가루와, 와사비와, 설탕과, 고춧가루와, 오징어 먹물 추출분말 및 전통 조선된장 각각 준비한다. (S10)First, ssamjang, roasted soybean powder, wasabi, sugar, red pepper powder, squid ink extract powder, and traditional Korean miso are prepared. (S10)

그런 후, 쌈장 1㎏, 볶은 콩가루 200g, 와사비 50g, 설탕 120g, 고춧가루 15g를 용기에 담아 혼합하여 양념을 제작한다. (S20)Then, 1kg of ssamjang, roasted soybean powder 200g, wasabi 50g, sugar 120g, and red pepper powder 15g are mixed in a container to produce a seasoning. (S20)

이때, 레몬즙 5g을 더 첨가하여 혼합하여 양념에 레몬 고유의 상큼한 맛을 부가할 수 있음은 물론이다.At this time, the lemon juice 5g may be further added to mix to add a refreshing taste of lemon to the seasoning.

그런 후, 상기 양념에 전통 조선된장 30g을 서서히 첨가하면서 혼합하여 양념의 간을 맞춘다. (S30)Then, while adding 30g of traditional Joseon miso slowly to the seasoning and mix to match the seasoning. (S30)

그런 후, 상기 양념에 오징어 먹물 추출분말 10g을 첨가하여 혼합하여 오징어 먹물의 이로운 효능이 상기 양념에 부가되게 한다. (S40)Thereafter, 10 g of squid ink extract powder is added to the seasoning and mixed so that the beneficial effect of the squid ink is added to the seasoning. (S40)

그런 후, 상기 양념이 부드러운 맛과 향을 가지도록 1 내지 2℃에서 7 내지 10일간 숙성시킨다, (S50)Then, the seasoning is aged for 7 to 10 days at 1 to 2 ℃ to have a soft taste and aroma, (S50)

그런 후, 도 2에 도시된 바와 같이 숙성을 거친 양념을 손님에게 제공시에 양념의 표면에 식용 금박을 골고루 도포하여 황금막장(200)으로 제작하여 제공하도록 한다.Then, as shown in FIG. 2, when providing the aged seasoning to the customer, the edible gold leaf is evenly applied to the surface of the seasoning to produce and provide a golden curtain 200.

이러한, 상기 황금막장(200)은 맛과 향미가 우수하여 용이한 섭취를 유도할 뿐만 아니라, 오징어 먹물이나 식용 금박의 다양한 효능이 부가된 우수한 건강식으로 공급할 수 있다.Such, the golden curtain 200 is excellent in taste and flavor, not only induces easy intake, but also can be supplied as an excellent health food with various effects of squid ink or edible gold leaf.

또한, 상기 황금 쌈장의 황금색은 식욕을 자극하는 색상으로 더욱 효과적인 섭취를 유도할 수 있다.In addition, the golden color of the golden ssamjang may induce more effective intake as a color to stimulate the appetite.

본 발명은 첨부된 도면에 도시된 실시예를 참고로 설명되었으나 이는 예시적인 것으로 상술한 실시예에 한정되지 않으며, 당해 분야에서 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 실시예가 가능하다는 점을 이해할 수 있을 것이다. 또한, 본 발명의 사상을 해치지 않는 범위 내에서 당업자에 의한 변형이 가능함은 물론이다. 따라서, 본 발명에서 권리를 청구하는 범위는 상세한 설명의 범위 내로 정해지는 것이 아니라 후술되는 청구범위와 이의 기술적 사상에 의해 한정될 것이다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the invention as defined by the appended claims. You will understand the point. It goes without saying that variations can be made by those skilled in the art without departing from the spirit of the present invention. Accordingly, the scope of claim of the present invention is not limited within the scope of the detailed description, but will be defined by the following claims and technical ideas thereof.

S10. 재료 준비단계 S20. 제1혼합단계
S30. 간 조절단계 S40. 제2혼합단계
S50. 저온 숙성단계
100. 황금막장 제조방법
200. 황금막장S10. Material preparation step S20. The first mixing step
S30. Liver control step S40. The second mixing step
S50. Low temperature aging stage
100. Manufacturing method of golden curtain
200. Golden Curtain

Claims (3)

쌈장과, 볶은 콩가루와, 와사비와, 설탕과, 고춧가루와, 오징어 먹물 추출분말 및 전통 조선된장 각각 준비하는 재료 준비단계(S10);
상기 재료 준비단계(S10)에서 준비된 재료 중에서, 쌈장 1㎏, 볶은 콩가루 200g, 와사비 50g, 설탕 120g, 고춧가루 15g를 용기에 담아 혼합하여 양념이 만들어지는 제1혼합단계(S20);
상기 제1혼합단계(S20)에서 만들어진 양념에 전통 조선된장 20 내지 40g을 서서히 첨가하면서 혼합하여 양념의 간을 조절하는 간 조절단계(S30);
상기 간 조절단계(S30)를 거친 양념에 오징어 먹물 추출분말 10g을 첨가하여 혼합하는 제2혼합단계(S40); 및
상기 제2혼합단계(S40)를 거친 양념을 1 내지 2℃에서 7 내지 10일간 숙성시키는 저온 숙성단계(S50);을 포함하여 이루어지되,
상기 저온 숙성단계(S50)를 거친 양념을 손님에게 제공시에 양념에 식용 금박을 도포하여 황금막장(200)으로 제작하여 제공하는 것을 특징으로 하는 황금막장 제조방법.
Ssamjang, roasted soybean powder, wasabi, sugar, red pepper powder, squid ink extract powder and the traditional Chosun Doenjang each step of preparing the material (S10);
Among the materials prepared in the material preparation step (S10), 1kg of ssamjang, roasted soybean powder 200g, wasabi 50g, sugar 120g, red pepper powder 15g mixed in a container to make the first mixing step (S20);
Liver control step (S30) of controlling the liver of the seasoning by mixing while slowly adding 20 to 40g traditional Korean miso to the seasoning made in the first mixing step (S20);
A second mixing step (S40) of adding and mixing 10 g of squid ink extract powder to the seasoned liver control step (S30); And
A low temperature aging step (S50) for aging the seasoned mixture through the second mixing step (S40) for 7 to 10 days at 1 to 2 ℃;
The method of manufacturing a golden film, characterized in that to produce a golden film (200) by applying an edible gold leaf to the seasoning when providing the spices passed through the low temperature aging step (S50).
제 1 항에 있어서,
상기 제1혼합단계(S20)에서 레몬즙 5g을 더 첨가하여 혼합하는 것을 특징으로 하는 황금막장 제조방법.
The method of claim 1,
In the first mixing step (S20) is added to the lemon juice 5g is further characterized in that the golden film manufacturing method.
제 1 항 또는 제 2 항의 제조방법 중에서 선택되는 어느 하나의 제조방법으로 제조되는 황금막장.Golden bar is manufactured by any one of the manufacturing method selected from the manufacturing method of claim 1.
KR1020130084125A 2013-07-17 2013-07-17 Golden bean paste and its manufacturing method KR101342262B1 (en)

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Publication number Priority date Publication date Assignee Title
CN114403363A (en) * 2022-03-08 2022-04-29 黑龙江香其食品股份有限公司 Flavored soybean paste and preparation method thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101019892B1 (en) 2008-10-02 2011-03-04 강진군 Method for producing soybean paste containing Scutellariae Radix, Korean beef and seafoods and the soybean paste produced by the same

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101019892B1 (en) 2008-10-02 2011-03-04 강진군 Method for producing soybean paste containing Scutellariae Radix, Korean beef and seafoods and the soybean paste produced by the same

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114403363A (en) * 2022-03-08 2022-04-29 黑龙江香其食品股份有限公司 Flavored soybean paste and preparation method thereof
CN114403363B (en) * 2022-03-08 2023-09-19 黑龙江香其食品股份有限公司 Flavored soybean paste and preparation method thereof

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