KR101365686B1 - Tanta-noodle source and manufacturing method thereof - Google Patents
Tanta-noodle source and manufacturing method thereof Download PDFInfo
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- KR101365686B1 KR101365686B1 KR1020130102881A KR20130102881A KR101365686B1 KR 101365686 B1 KR101365686 B1 KR 101365686B1 KR 1020130102881 A KR1020130102881 A KR 1020130102881A KR 20130102881 A KR20130102881 A KR 20130102881A KR 101365686 B1 KR101365686 B1 KR 101365686B1
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
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Abstract
Description
본 발명은 피넛버터를 주원료로 한 딴따면 소스 및 그 제조방법에 관한 것이다.
The present invention relates to an alternative sauce and a method for producing the same using peanut butter as a main ingredient.
일반적으로, 소스(Sauce)는 요리의 맛과 색상을 내기 위하여 사용되는 액상 또는 반유동 상태의 조미료를 일컫는 것으로서, 예로부터 지금까지 전세계적으로 수천 종이 알려져 있다.
In general, Sauce refers to a liquid or semi-flowing seasoning used to flavor and color a dish, and thousands of species have been known worldwide since ancient times.
소스를 곁들여 먹는 음식들의 전형적인 예로서 라이스류 중에서는 카레라이스, 하이라이스, 비빔밥 등이 있고, 면류 중에서는 스파게티, 자장면, 비빔면 등을 들 수 있는데, 이러한 음식들은 음식점 또는 시중에서 반제품 등의 간편식 형태로 제공되고 있다.
Typical examples of foods served with sauce include rice such as curry rice, high rice, and bibimbap, and noodles include spaghetti, jajangmyeon, and bibimbap, which are provided in a convenient form such as semi-finished products in restaurants or on the market. It is becoming.
이 같은 소스는 특히 요리에서 맛과 색상을 부여하여 식욕을 증진시키고, 재료의 첨가로 영양가를 높이며 음식이 요리되는 동안 재료들이 서로 결합되게 하는 것은 물론, 주 요리의 맛과 형태, 그리고 수분의 함유 정도를 결정하는 역할을 함에 따라 주 요리와 조화가 잘 이루어져야 할 필요가 있으며, 품질이 우수한 소스는 음식 전체의 맛과 식욕을 증진시켜서 고객의 선호도를 높일 뿐 아니라 음식의 품위를 격상시키는 데 큰 영향을 미치게 된다.
These sauces give taste and color, especially in cooking, to enhance appetite, increase the nutritional value of the ingredients, and allow the ingredients to combine with each other while the food is being cooked, as well as the taste, form, and water content of the main dish. As it plays a role in determining the degree, it needs to be well harmonized with the main dish, and a high-quality sauce enhances the taste and appetite of the entire food, which not only increases customer preference but also greatly affects the elegance of the food. Get mad.
한편, 소스의 선행기술로서 대한민국 공개특허 제10-2010-0037329호(명칭: 외국인용 소스 및 페이스트의 제조방법)가 제안되었으나, 상기 공개특허 제10-2010-0037329호의 선행기술에서 제안된 조쇄형 김치 소스의 경우 고형물과 액 간의 상 분리가 일어나는 문제점 때문에 면에 얹어 비빔 소스로 활용하기 적합하지 않다는 문제점이 있다. 또한, 대한민국 등록특허 제10-0369617호(명칭: 고추장을 이용한 다목적 소스를 제조하는 방법)가 제안되었으나, 이는 그 대상이 외국인이 아니며 스테이크, 프라이드 치킨, 피자 등에 적용한 소스의 관능평가 결과가 낮은 경향을 나타내는 단점이 있었다.
On the other hand, although the Republic of Korea Patent Publication No. 10-2010-0037329 (name: manufacturing method of the source and paste for foreigners) has been proposed as a prior art of the source, the type proposed in the prior art of the Patent Publication No. 10-2010-0037329 In the case of kimchi sauce, there is a problem that it is not suitable to be used as a bibim sauce on the surface because of the problem of phase separation between the solid and the liquid. In addition, the Republic of Korea Patent No. 10-0369617 (name: a method for manufacturing a multi-purpose sauce using gochujang) has been proposed, but this is not the target foreigners and tends to have low sensory evaluation results of the sauce applied to steak, fried chicken, pizza, etc. There was a disadvantage indicating.
이에 따라, 본 발명자는 외국 뿐만 아니라 국내에서도 최근 자주 이용되고 있는 피넛버터를 이용하여 액상 형태의 소스를 제조함으로써 간편한 식생활을 추구하는 현대인들에게 적합하면서도 관능성을 충족시킬 수 있도록 한 소스 조성물을 개발하였다.
Accordingly, the present inventors have developed a sauce composition that is suitable for modern people seeking a convenient diet by preparing a liquid form sauce using peanut butter, which is frequently used in foreign countries as well as in Korea. It was.
본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 본 발명에서 해결하고자 하는 과제는 면 요리 등에 사용되는 종래의 춘장 대신 피넛버터를 주원료로 하여 소스를 제조하는 방법과 이러한 방법으로 제조된 딴따면 소스를 제공하고자 하는 것이다.The present invention has been made to solve the problems of the prior art as described above, the problem to be solved in the present invention is a method of preparing a sauce using peanut butter as the main raw material instead of the conventional spring rolls used in noodle dishes and the like Another source that is prepared is to provide a sauce.
상기와 같은 과제를 해결하기 위하여, 본 발명은 (S1) 피넛버터, 정제수, 표고버섯, 치킨엑기스, 돈골엑기스, 저감미당, 매운 양념 혼합물, L-글루타민산나트륨, 대파, 정제소금, 핵산조미료, 마늘, 중화 두반장, 효모추출물, 녹차풍미유 및 변성전분을 계량 후 혼합하는 단계; (S2) 가열 및 냉각하는 단계; 및 (S3) 검수 및 포장하는 단계를 포함하는 것을 특징으로 하는 딴따면 소스의 제조 방법을 제공한다.
In order to solve the above problems, the present invention (S1) peanut butter, purified water, shiitake mushroom, chicken extract, pork bone extract, reduced sweetener, spicy seasoning mixture, L- glutamate, soybean, refined salt, nucleic acid seasoning, garlic , Neutralized soybean paste, yeast extract, green tea flavor oil and modified starch, followed by mixing; (S2) heating and cooling; And (S3) provides a method of producing a sauce, characterized in that it comprises the step of inspecting and packaging.
상기 매운 양념 혼합물은 청양고추, L-글루타민산나트륨, 정제소금, 효모추출물, 핵산조미료 및 흑후추가 혼합된 것이 바람직하다.The spicy seasoning mixture is preferably mixed with red pepper, sodium L- glutamate, refined salt, yeast extract, nucleic acid seasoning and black pepper.
상기 청양고추는 분말상이 것이 바람직하다.The green pepper is preferably in the form of a powder.
상기 효모추출물은 효모 배양액을 동결건조시켜 제조되는 것이 바람직하다.The yeast extract is preferably prepared by lyophilizing the yeast culture.
상기 흑후추는 분말상인 것이 바람직하다.The black pepper is preferably in powder form.
상기 (S1) 성분들의 함량은 피넛버터 100중량부에 대하여, 정제수 40~60중량부, 표고버섯 20~30중량부, 치킨엑기스 10~15중량부, 돈골엑기스 10~15중량부, 저감미당 5~10중량부, 매운 양념 혼합물 10~20중량부, L-글루타민산나트륨 2~5중량부, 대파 20~30중량부, 정제소금 3~5중량부, 핵산조미료 1~2중량부, 마늘 5~10중량부, 중화 두반장 5~10중량부, 효모추출물 5~10중량부, 녹차풍미유 3~5중량부 및 변성전분 5~10중량부가 혼합되는 것이 바람직하다.The content of the (S1) components is based on 100 parts by weight of peanut butter, 40 to 60 parts by weight of purified water, 20 to 30 parts by weight of shiitake mushrooms, 10 to 15 parts by weight of chicken extract, 10 to 15 parts by weight of pork bone extract, reduced sugar per 5 ~ 10 parts by weight, 10-20 parts by weight of spicy seasoning mixture, 2-5 parts by weight of sodium L-glutamate, 20-30 parts by weight of leek, 3-5 parts by weight of refined salt, 1-2 parts by weight of nucleic acid seasoning, 5 ~ garlic 10 parts by weight, 5 to 10 parts by weight of neutralized tofu, 5 to 10 parts by weight of yeast extract, 3 to 5 parts by weight of green tea flavor oil, and 5 to 10 parts by weight of modified starch are preferably mixed.
상기 (S2)의 가열은 85~90℃에서 15-25분 동안 수행되는 것이 바람직하다.The heating of the (S2) is preferably performed for 15-25 minutes at 85 ~ 90 ℃.
상기 (S2)의 냉각은 70~75℃로 냉각하는 것이 바람직하다.
It is preferable to cool at said (S2) at 70-75 degreeC.
또한, 본 발명은 상기 본 발명의 딴따면 소스의 제조 방법에 따라 제조되는 것을 특징으로 하는 딴따면 소스를 제공한다.
In another aspect, the present invention provides another source characterized in that it is prepared according to the method for producing another source of the present invention.
본 발명의 피넛버터를 주원료로 한 소스의 제조 방법 및 이로부터 제조되는 딴따면 소스는 종래의 춘장을 이용한 단순한 면 요리의 한계를 벗어나, 서구화되고 있는 현대인의 기호도를 충족시킬 수 있어 춘장을 이용한 소스를 대체할 소스로서 산업적 이용 가치가 높다.
The method of preparing a sauce based on peanut butter of the present invention and other sauces prepared therefrom can overcome the limitations of simple noodle cooking using a traditional spring roll and satisfy the taste of modernized people who have been westernized. It is highly industrially useful as a source to replace.
도 1은 본 발명의 딴따면 소스를 이용한 면요리의 모습을 나타낸 것이다.1 shows a state of noodle dishes using another source of the present invention.
이하, 본 발명을 상세하게 설명한다.
Hereinafter, the present invention will be described in detail.
본 발명의 발명자들은 종래 면 요리 등에 일반적으로 사용되던 춘장을 원료로한 짜장 소스를 대체할 만한 소재를 연구하던 중 최근 서구식 식습관에 따라 많이 이용되고 있는 피넛버터를 주원료로 사용하는 경우에도 영양학적 측면, 관능성의 측면 모두를 만족시킬 수 있는 소스를 제조할 수 있음을 확인하고 본 발명을 완성하였다.
The inventors of the present invention, while studying the material that can replace the jjajang sauce that is commonly used in the conventional noodles, etc. Even when using peanut butter, which is widely used in accordance with the Western diet, as a main ingredient The present invention was completed by confirming that a source capable of satisfying both the side and the functional side can be prepared.
따라서, 본 발명은 (S1) 피넛버터, 정제수, 표고버섯, 치킨엑기스, 돈골엑기스, 저감미당, 매운 양념 혼합물, L-글루타민산나트륨, 대파, 정제소금, 핵산조미료, 마늘, 중화 두반장, 효모추출물, 녹차풍미유 및 변성전분을 계량 후 혼합하는 단계; (S2) 가열 및 냉각하는 단계; 및 (S3) 검수 및 포장하는 단계를 포함하는 것을 특징으로 하는 딴따면 소스의 제조 방법을 제공한다.
Therefore, the present invention (S1) peanut butter, purified water, shiitake mushroom, chicken extract, pork extract, reduced sweetener, spicy seasoning mixture, L- glutamate, soybean, refined salt, nucleic acid seasoning, garlic, neutralized soybean paste, yeast extract Mixing and measuring green tea flavor oil and modified starch; (S2) heating and cooling; And (S3) provides a method of producing a sauce, characterized in that it comprises the step of inspecting and packaging.
상기 피넛버터는 볶은 땅콩을 주재료로 잘게 빻아 반죽 형태로 만든 재료이다. 공지된 방법에 따라 제조하여 사용할 수 있으며, 바람직하게는 시판되는 피넛버터를 그대로 사용할 수 있다.
The peanut butter is a material made in the form of dough by grinding finely ground roasted peanuts. It can be manufactured and used according to a well-known method, Preferably commercially available peanut butter can be used as it is.
상기 표고버섯은 지방 함량이 낮고 식이섬유소가 풍부하여 다이어트 식품으로 애용되고 있으며, 혈행개선, 변비예방에 효과가 있는 것으로 알려져 있다. 니아신, 레티놀, 베타카로틴, 비타민A, 비타민B군, 비타민C, 식이섬유, 엽산, 칼슘 등이 풍부하며, 본 발명에서는 생 표고버섯 또는 건 표고버섯을 사용할 수 있다.
The shiitake mushroom has a low fat content and is rich in dietary fiber and is used as a diet food, and is known to be effective in improving blood circulation and preventing constipation. Niacin, retinol, beta carotene, vitamin A, vitamin B group, vitamin C, dietary fiber, folic acid, calcium, etc. are rich in the present invention, raw shiitake mushrooms or dried shiitake mushrooms can be used.
상기 치킨엑기스 및 돈골엑기스는 닭고기 및 돈골을 삶아낸 물을 농축시킨 것으로서, 직접 제조하거나 또는 시판되는 것을 사용할 수 있다.
The chicken extract and pork bone extract as concentrated the water boiled chicken and pork bone, can be prepared directly or marketed.
상기 저감미당은 설탕보다 당도가 낮은 당을 의미하며, 상업적으로 이용가능하다.
The reduced sweetened sugar refers to a sugar having a lower sugar than sugar and is commercially available.
상기 매운 양념 혼합물은 본 발명의 피넛버터의 느끼한 맛을 감소시키며, 매운 맛을 선호하는 현대인의 기호에 맞춘 재료로서, 청양고추, L-글루타민산나트륨, 정제소금, 효모추출물, 핵산조미료 및 흑후추가 혼합된 것이 바람직하다.
The spicy seasoning mixture reduces the taste of the peanut butter of the present invention, and is a material tailored to the taste of modern people who prefer a spicy taste, Cheongyang pepper, L- glutamate, refined salt, yeast extract, nucleic acid seasoning and black pepper mixture Is preferred.
상기 청양고추 및 흑후추는 분말상인 것이 바람직하다.
The yangyang pepper and black pepper is preferably in the form of powder.
상기 효모추출물은 효모 배양액을 동결건조시켜 제조되는 것이 바람직하다. 상기 효모추출물은 효모의 배양액을 동결건조시켜 분말화된 것을 사용할 수 있으며, 직접 배양하는 것이 어려운 경우 시판되는 것을 사용할 수도 있다.
The yeast extract is preferably prepared by lyophilizing the yeast culture. The yeast extract may be powdered by lyophilizing the culture solution of the yeast, and may be commercially available if it is difficult to directly culture.
상기 매운 양념 혼합물의 각 성분의 함량은 청양고추 100중량부에 대하여, L-글루타민산나트륨 10~20중량부, 정제소금 5~10중량부, 효모추출물 10~15중량부, 핵산조미료 3~7중량부 및 흑후추 20~30중량부를 사용할 수 있다.
The content of each component of the spicy seasoning mixture is based on 100 parts by weight of Cheongyang pepper, 10-20 parts by weight of sodium L- glutamate, 5-10 parts by weight of refined salt, 10-15 parts by weight of yeast extract, 3-7 weight of nucleic acid seasoning. And 20 to 30 parts by weight of black pepper may be used.
상기 (S1) 성분들의 함량은 피넛버터 100중량부에 대하여, 정제수 40~60중량부, 표고버섯 20~30중량부, 치킨엑기스 10~15중량부, 돈골엑기스 10~15중량부, 저감미당 5~10중량부, 매운 양념 혼합물 10~20중량부, L-글루타민산나트륨 2~5중량부, 대파 20~30중량부, 정제소금 3~5중량부, 핵산조미료 1~2중량부, 마늘 5~10중량부, 중화 두반장 5~10중량부, 효모추출물 5~10중량부, 녹차풍미유 3~5중량부 및 변성전분 5~10중량부가 혼합되는 것이 바람직하다.
The content of the (S1) components is based on 100 parts by weight of peanut butter, 40 to 60 parts by weight of purified water, 20 to 30 parts by weight of shiitake mushrooms, 10 to 15 parts by weight of chicken extract, 10 to 15 parts by weight of pork bone extract, reduced sugar per 5 ~ 10 parts by weight, 10-20 parts by weight of spicy seasoning mixture, 2-5 parts by weight of sodium L-glutamate, 20-30 parts by weight of leek, 3-5 parts by weight of refined salt, 1-2 parts by weight of nucleic acid seasoning, 5 ~ garlic 10 parts by weight, 5 to 10 parts by weight of neutralized tofu, 5 to 10 parts by weight of yeast extract, 3 to 5 parts by weight of green tea flavor oil, and 5 to 10 parts by weight of modified starch are preferably mixed.
상기 (S2)의 가열은 85~90℃에서 15-25분 동안 수행되는 것이 바람직하다. 상기 가열온도 및 시간은 본 발명의 딴따면 소스 제조에 사용되는 각 재료의 종류 및 함량비에 따라 최적화된 조건으로서, 상기 온도와 시간 조건에 의하여 제조된 딴따면 소스가 관능성 측면에서 가장 우수한 결과를 얻었다.
The heating of the (S2) is preferably performed for 15-25 minutes at 85 ~ 90 ℃. The heating temperature and time is an optimized condition according to the type and content ratio of each material used for the preparation of the sauce according to the present invention, the other sauce prepared by the temperature and time conditions is the best result in terms of functional Got.
상기 (S2)의 냉각은 70~75℃로 냉각하는 것이 바람직하다. 상기 냉각 온도는 제조된 딴따면 소스의 풍미를 우수하게 유지할 수 있는 온도로서 상기 온도보다 낮은 온도로서 냉각할 경우에는 소스의 풍미가 급격하게 감소하는 문제점이 있다.
It is preferable to cool at said (S2) at 70-75 degreeC. The cooling temperature is a temperature at which the flavor of the prepared source can be maintained to be excellent. When cooling at a temperature lower than the temperature, the flavor of the source is rapidly decreased.
상기와 같이 제조된 딴따면 소스는 갈색의 페이스트 상으로서 이물, 이미 및 이취가 없어야 한다. 이를 위하여, 성상, 염도 및 당도 검사, 자석 통과, X선 검출기 통과 등의 검수 단계를 거치고, 최종적으로 미생물 검사를 통하여 포장 후 출고할 수 있다.
Alternatively, the sauce prepared as described above should be brown, in the form of a foreign substance, already and odorless. To this end, after the inspection step, such as the appearance, salinity and sugar content inspection, passing through the magnet, passing through the X-ray detector, and finally can be shipped after packaging through microbial inspection.
또한, 본 발명은 상기 본 발명의 딴따면 소스의 제조 방법에 따라 제조되는 것을 특징으로 하는 딴따면 소스를 제공한다.
In another aspect, the present invention provides another source characterized in that it is prepared according to the method for producing another source of the present invention.
이하에서는 실시예를 통하여 본 발명을 더욱 상세하게 설명한다.
Hereinafter, the present invention will be described in more detail by way of examples.
[[
실시예Example
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1. 매운 양념 혼합물의 제조1. Preparation of Spicy Seasoning Mixture
청양고추 분말 100g, L-글루타민산나트륨 10g, 정제소금 5g, 효모추출물 10g, 핵산조미료 3g 및 흑후추 분말 20을 계량하고 혼합하였다. 상기 매운 양념 혼합물은 사용시까지 상온에서 보관하였다.
Cheongyang pepper powder 100g, L- glutamate sodium 10g, refined salt 5g, yeast extract 10g, nucleic acid seasoning 3g and black pepper powder 20 was weighed and mixed. The spicy seasoning mixture was stored at room temperature until use.
2. 2.
딴따면Otherwise
소스의 제조 Manufacturing of sauces
피넛버터 1000g, 정제수 400g, 표고버섯 200g, 치킨엑기스 100ml, 돈골엑기스 100ml, 저감미당 50g, 매운 양념 혼합물 100g, L-글루타민산나트륨 20g, 대파 200g, 정제소금 30g, 핵산조미료 10g, 마늘 50g, 중화 두반장 50g, 효모추출물 50g, 녹차풍미유 30ml 및 변성전분 50g을 계량한 후, 90℃로 가열된 팬에 투입하여 20분 동안 골고루 혼합되게 가끔 저어 주면서 가열하였다. 불을 끄고, 70℃까지 냉각시켰다.
Peanut Butter 1000g, Purified Water 400g, Shiitake Mushroom 200g, Chicken Extract 100ml, Pork Extract 100ml, Reduced Rice 50g, Spicy Seasoning Mixture 100g, Sodium L-Glutamate 20g, Leek 200g, Refined Salt 30g, Nucleic Acid Seasoning 10g, Garlic 50g, Neutralized Two 50g of a half length, 50g of yeast extract, 30ml of green tea flavor oil, and 50g of modified starch were weighed, and then heated in a pan heated to 90 ° C while stirring occasionally to evenly mix for 20 minutes. The fire was turned off and cooled to 70 ° C.
3. 3.
딴따면Otherwise
소스를 이용한 면 요리의 제조 Preparation of Noodle Dishes Using Sauce
달군 프라이팬에 식용유를 두른 후, 다진 돼지고기를 넣고 익을 때까지 1~2분 동안 볶았다. 여기에 상기 항목 2.로부터 제조된 딴따면 소스를 첨가한 후 골고루 저으면서 1~2분 동안 가열하였다. 이후, 삶아 놓은 면을 그릇에 담고, 제조된 소스를 부어 딴따면 소스를 이용한 면 요리를 제조하였다.
After cooking oil in a frying pan, add minced pork and fry for 1 to 2 minutes until cooked. The other sauce prepared from item 2 was added thereto and then heated for 1-2 minutes while stirring evenly. Thereafter, the boiled noodles were put in a bowl, and the prepared sauce was poured to prepare a noodle dish using sauce.
4. 4.
관능성Sensuality
비교 compare
상기 항목 1.~3.의 단계를 통하여 제조된 본 발명의 딴따면 소스를 이용한 면 요리와 짜장 소스를 이용한 면 요리를 50인으로 구성된 패널을 대상으로 색상, 냄새, 식감 및 전체적인 기호도를 대상으로 5점 측도법에 따라 평가하였다.
For the panel consisting of 50 people, the noodle dishes using other sauces and the noodle dishes using jjajang sauce of the present invention manufactured through the steps of the above items 1. to 3. It evaluated by the 5-point measuring method.
상기 결과에서 알 수 있는 바와 같이, 본 발명의 딴따면 소스를 이용한 면 요리는 일반적으로 널리 알려져 있는 짜장 소스를 이용한 면 요리와 비교하여 색상, 냄새, 식감 및 전체적인 기호도 측면에서 모두 우수함을 알 수 있다.
As can be seen from the above results, it can be seen that the noodle dishes using other sauces of the present invention are superior in terms of color, smell, texture, and overall preference as compared to the noodle dishes using jjajang sauce. .
Claims (9)
(S1) 피넛버터 100중량부에 대하여, 정제수 40~60중량부, 표고버섯 20~30중량부, 치킨엑기스 10~15중량부, 돈골엑기스 10~15중량부, 저감미당 5~10중량부, 분말상의 청양고추, L-글루타민산나트륨, 정제소금, 효모추출물, 핵산조미료 및 분말상의 흑후추가 혼합된 매운 양념 혼합물 10~20중량부, L-글루타민산나트륨 2~5중량부, 대파 20~30중량부, 정제소금 3~5중량부, 핵산조미료 1~2중량부, 마늘 5~10중량부, 중화 두반장 5~10중량부, 효모추출물 5~10중량부, 녹차풍미유 3~5중량부 및 변성전분 5~10중량부를 계량 후 혼합하는 단계;
(S2) 85~90℃에서 15-25분 동안 가열 및 70~75℃로 냉각하는 단계; 및
(S3) 검수 및 포장하는 단계.
A method of making a noodle cooking sauce, comprising the following steps:
(S1) 100 to 100 parts by weight of peanut butter, 40 to 60 parts by weight of purified water, 20 to 30 parts by weight of shiitake mushrooms, 10 to 15 parts by weight of chicken extract, 10 to 15 parts by weight of pork extract, 5 to 10 parts by weight of reduced rice, 10-20 parts by weight of spicy seasoning mixture of powdered Cheongyang pepper, sodium L-glutamate, refined salt, yeast extract, nucleic acid seasoning and powdered black pepper, 2-5 parts by weight of sodium L-glutamate, 20-30 parts by weight of leek 3 to 5 parts by weight of refined salt, 1 to 2 parts by weight of nucleic acid seasoning, 5 to 10 parts by weight of garlic, 5 to 10 parts by weight of neutralized tofu, 5 to 10 parts by weight of yeast extract, 3 to 5 parts by weight of green tea flavor oil, and 5 to 10 parts by weight of modified starch, followed by mixing;
(S2) heating at 85-90 ° C. for 15-25 minutes and cooling to 70-75 ° C .; And
(S3) inspecting and packaging.
상기 효모추출물은 효모 배양액을 동결건조시켜 제조되는 것을 특징으로 하는 방법.
The method of claim 1,
The yeast extract is characterized in that it is prepared by lyophilizing the yeast culture.
It is produced by the method of Claim 1 or 4, The noodles cooking sauce characterized by the above-mentioned.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101575853B1 (en) | 2015-08-18 | 2015-12-08 | 윤여찬 | Zhajiang sauce made of rice starch and fava bean sauce and, the method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050083216A (en) * | 2004-02-03 | 2005-08-26 | 강양원 | Manufacturing method of sweet peanut sauce |
| KR20070022364A (en) * | 2007-01-29 | 2007-02-26 | (주)코나드 | Manufacturing method of pork be seasoned with spices having soybean paste |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050083216A (en) * | 2004-02-03 | 2005-08-26 | 강양원 | Manufacturing method of sweet peanut sauce |
| KR20070022364A (en) * | 2007-01-29 | 2007-02-26 | (주)코나드 | Manufacturing method of pork be seasoned with spices having soybean paste |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101575853B1 (en) | 2015-08-18 | 2015-12-08 | 윤여찬 | Zhajiang sauce made of rice starch and fava bean sauce and, the method thereof |
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