KR101688225B1

KR101688225B1 - Jjamppong sauce and manufacturing method thereof

Info

Publication number: KR101688225B1
Application number: KR1020150157471A
Authority: KR
Inventors: 박상훈
Original assignee: 주식회사 농업회사법인 청명푸드
Priority date: 2015-11-10
Filing date: 2015-11-10
Publication date: 2017-01-02

Abstract

The present invention relates to spicy noodle soup sauce and a method for manufacturing the same. The soup according to the present invention contains 20 to 24 wt% of pig bone broth, 21 to 25 wt% of red pepper seasoning, 2 to 4 wt% of oyster sauce, 2 to 4 wt% of chicken concentrate, 3 to 6 wt% of squid concentrate, 6 to 10 wt% of soy sauce, 3 to 7 wt% of refined salt, 0.5 to 1.5 wt% of oleoresin, 5 to 9 wt% of chili oil, 1 to 3 wt% of L-sodium glutamate, 0.1 to 0.5 wt% of hexane, 14 to 18 wt% of spicy noodle soup base, and 2 to 5 wt% of baby clam concentrate with respect to the total weight of the soup. According to the spicy noodle soup sauce and the method for manufacturing the same of the present invention, smoke smell is obtained by the use of the red pepper seasoning obtained by the frying of crushed garlic, chili powder, and the like, and thus a process in which materials are fried for the smoke smell can be omitted. Accordingly, a flavor resulting from cooking by direct grilling can be reproduced and the length of time required for manufacturing can be shortened. Since the pig bone broth is extracted first and heating is performed with the red pepper seasoning put in and the pig bone broth used as a base, sticking of the red pepper seasoning to a bottom and burning of the red pepper seasoning can be prevented and the broth can be given a neat and clean taste.

Description

[0002] CHAMPON SAUCE AND MANUFACTURING METHOD THEREOF [0003]

The present invention relates to a chanpon sauce, and more particularly, to a chanpon sauce and a manufacturing method thereof.

Champon is one of the Chinese dishes. Basically, it is a mixture of noodles with various seafood and vegetables. We pork bones, bones, and chicken bones. We pour soup and eat it. It is a typical Chinese cuisine that has been introduced by the people and loved by the people.

Champong usually boils various seafood in boiling water, and uses cooking oil to roast vegetables such as onion, ginger, carrots, and cabbage, pouring water, adding various sauces, and then boiling the boiled seafood Put in the form of boiling champon soup is made. Champong soup made in this form has a disadvantage in that the raw materials are injected at the same time to produce a pungent flavor and deteriorate the inherent property and color. In addition, when the ingredients are heated, they are heated by the high heat generated from the bottom directly for a long time, The materials can be adhered from the bottom. In the case of the steam heating method, there is a limitation that the smoke smell which appears only when the direct cooking is the characteristic of the product can not be obtained. Korean Patent Registration No. 10-1211202 and Korean Patent Registration No. 10-1408318 disclose prior art documents on a method for producing champon juice and champon.

The present invention has been proposed in order to solve the above-mentioned problems of the previously proposed methods, and it has been proposed to eliminate the process of roasting the ingredients to produce a smoke smell by using the red pepper sauce made of roasted garlic, chili powder and the like It is possible to shorten the production time while reproducing the flavor that appears when cooking the flour, and it is possible to shorten the production time and to use the base of the pork loin as the base to heat the pepper seasoning to prevent the red pepper seasoning from sticking to the floor, It is an object of the present invention to provide a chanpon sauce having a clear and cool taste and a manufacturing method thereof.

According to an aspect of the present invention,

The safflower base, the soy sauce, the pepper oil, the pepper oil, and the pepper oil in an amount of 21 to 25 wt%, 20 to 24 wt%, 40 to 18 wt%, 6 to 10 wt%, and 5 to 9 wt% 3 to 7% by weight of a purified salt, 3 to 6% by weight of a squid concentrate, 2 to 5% by weight of a barracuda concentrate, 2 to 4% by weight of a chicken concentrate, 2 to 4% by weight of oyster sauce, 1 to 3% by weight of oleoresin, 0.5 to 1.5% by weight of oleoresin, and 0.1 to 0.5% by weight of hexane.

Preferably, the red pepper sauce comprises:

The soybean oil is heated to 110 to 130 ° C, the minced garlic is added thereto, roasted to 90 to 100 ° C, and then the red pepper powder and the red pepper powder are added and heated at 70 to 90 ° C for 2 to 5 minutes.

More preferably,

33 to 38% by weight of chili oil, 26 to 30% by weight of the red pepper powder, 20 to 25% by weight of the chopped garlic, and 12 to 16% by weight of the red pepper powder may be contained.

Preferably, the poultry broth is selected from the group consisting of:

Pork spine, onion, onion, ginger and purified water at a temperature of 75 to 85 캜 for 2 to 4 hours.

More preferably,

Wherein the weight of the pig meat is 30 to 40% by weight, the weight of the onion is 5 to 11% by weight, the weight of the meat is 1.5 to 3.5% by weight, the ginger is 0.5 to 2.5% by weight, 56% by weight.

According to another aspect of the present invention, there is provided a method of manufacturing a chanpon sauce,

(1) preparing a pork meat soup and a hot pepper sauce;

(2) Into the pork loin prepared in the above step (1), chanpon base, soy sauce, chili oil, purified salt, squid concentrate, clam concentrate, chicken concentrate, oyster sauce, sodium L- glutamate, oleoresin and hexane are added, Heating at 100 DEG C for 3 to 6 minutes; And

(3) adding the red pepper sauce prepared in step (1) to the material heated in step (2) and heating the mixture at 90 to 100 캜 for 5 to 10 minutes.

Preferably, the pork loin of step (1)

Pork spine, onion, green onion, ginger and purified water by heating at a temperature of 75 to 85 ° C for 2 to 4 hours,

Preferably, the red pepper sauce of step (1)

Heating the soybean oil to 110 to 130 ° C, adding minced garlic to roast at 90 to 100 ° C, adding red pepper powder and red pepper powder and heating at 70 to 90 ° C for 2 to 5 minutes,

According to the chanpon sauce proposed in the present invention and the method for producing the same, it is possible to omit the step of roasting the ingredients to produce a smoke smell by using the red pepper sauce made by roasting chopped garlic, red pepper powder, etc., It is possible to shorten the production time while reproducing the flavor that appears. By extracting the pork meat broth first and using it as a base, the pepper seasoning is heated to prevent the pepper seasoning from sticking to the floor and burning. have.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a mixing ratio of constituents of a chanpon sauce according to an embodiment of the present invention. FIG.
2 is a flow chart of a method for producing a chanpon sauce according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings, in order that those skilled in the art can easily carry out the present invention. In the following detailed description of the preferred embodiments of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. In the drawings, like reference numerals are used throughout the drawings.

In addition, in the entire specification, when a part is referred to as being 'connected' to another part, it may be referred to as 'indirectly connected' not only with 'directly connected' . Also, to "include" an element means that it may include other elements, rather than excluding other elements, unless specifically stated otherwise.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a mixing ratio of constituents of a champon sauce according to an embodiment of the present invention. FIG. 1, the chanpon sauce according to an embodiment of the present invention may be used in a variety of ways such as a red pepper sauce, a pork loin, a chanpon sauce, a soy sauce, a red pepper oil, a purified salt, a squid concentrate, Sodium glutamate, oleoresin, and hexane.

More specifically, it is preferable that the content of the safflower sauce is in the range of 21 to 25% by weight, the safflower sauce 20 to 24% by weight, the saffron base 14 to 18% by weight, the soy sauce 6 to 10% 5 to 9% by weight of purified water, 3 to 7% by weight of a purified salt, 3 to 6% by weight of squid concentrate, 2 to 5% by weight of a barracuda concentrate, 2 to 4% by weight of a chicken concentrate, 2 to 4% 1 to 3% by weight of sodium L-glutamate, 0.5 to 1.5% by weight of oleoresin, and 0.1 to 0.5% by weight of hexane.

However, according to the embodiment, the content of chanpon sauce was 23.73% by weight, the content of chili sauce was 22.883%, the content of chanpon base was 16.05%, the content of soy sauce was 8.238%, the content of chili oil was 7.16% 5.31% by weight of squid concentrate, 3.31% by weight of clams concentrate, 2.874% by weight of chicken concentrate, 3.121% by weight of oyster sauce, 1.83% by weight of sodium L-glutamate, 0.64% by weight of oleoresin, It is preferable that hexane is contained in an amount of 0.30 wt%.

Chilli sauce can be made by adding chopped garlic, chili powder and red pepper powder to soybean oil. More specifically, the soybean oil is heated to 110 to 130 ° C, the minced garlic is added thereto, roasted to 90 to 100 ° C, and then the red pepper powder and the red pepper powder are added and heated at 70 to 90 ° C for 2 to 5 minutes Preferably, the soybean oil is heated up to 120 ° C, the chopped garlic is added thereto, roasted to 95 ° C, and then the red pepper powder and the red pepper powder are added and heated at 80 ° C for 3 minutes.

Here, chopped garlic, red pepper powder and red pepper powder are added to soybean oil to heat the soybean oil, and the taste of garlic and red pepper can be absorbed into soybean oil, so that red pepper oil can be produced.

Such red pepper sauce may contain 33 to 38% by weight of red pepper oil, 26 to 30% by weight of red pepper powder, 20 to 25% by weight of chopped garlic, and 12 to 16% by weight of red pepper powder, based on the total weight of the red pepper sauce.

According to the embodiment, it is preferable that 34.965% by weight of the pepper oil, 27.972% by weight of the red pepper powder, 22.844% by weight of the chopped garlic, and 14.219% by weight of the red pepper powder are included in the total weight of the red pepper sauce.

By including the pepper sauce made by frying the seasoning such as the chopped garlic and the red pepper powder in the oil like this, the process of frying the other ingredients for the long time for the smoked smoke The production time can be shortened.

Pork loin can be prepared by adding pig spines, onion, green onion and ginger into purified water and heating. More specifically, it can be prepared by heating pig spines, onion, green onion, ginger and purified water at a temperature of 75 to 85 ° C for 2 to 4 hours, preferably by mixing pig spines, onions, And heating it at a temperature of 80 ° C for 3 hours. By producing only the seaweed material for a long time without adding other materials as described above, the color of the seawater does not become turbid and a clear and cool taste can be obtained.

The pork loin of the present invention contains 30 to 40% by weight of pig spines, 5 to 11% by weight of onion, 1.5 to 3.5% by weight of onion, 0.5 to 2.5% by weight of ginger, and 50 to 56 % By weight.

According to an embodiment, it is preferable that pig swollen beans are included in an amount of 35.587 wt%, 7.829 wt% onion, 2.135 wt% onion, 1.068 wt% ginger, and 53.381 wt% purified water, based on the total weight of the pork loin.

In the present invention, there is provided a method for producing chanpon sauce, which comprises the following components except for the red pepper sauce and pork loin: chanpon base, soy sauce, chili oil, refined salt, squid concentrate, clove concentrate, chicken concentrate, oyster sauce, sodium L-glutamate, And hexane are all conventionally used, in particular sodium L-glutamate and oleoresin are included as flavor enhancers, wherein oleoresin may be any of oleoresin rosemary, camiscoma and paprika Lt; / RTI > In addition, hexane refers to conventionally used hexane seasoning. Chanpon bases are commercially available products, and may be powdery or liquid. For example, dextrin, white sugar, pork paste, squid, mussel, It can be composed of pork, soybeans, wheat, squid and shellfish, or it can be composed of dextrin, white sugar, pork paste, vegetable chanpon bass, frozen garlic, pork, soybean, wheat, According to the embodiment, mussel extract, clam concentrate, clay extract powder, onion, seafood chanpon powder, garlic, bark extract, myrrh extract, red pepper powder, bean curd extract, oyster sauce, pepper seed extract, cabbage, Mushroom, red pepper, and gardenia yellow. Here, the pork paste can be manufactured including pork and brewed soy sauce.

FIG. 2 is a view showing a flow of a method for producing a chanpon sauce according to an embodiment of the present invention. As shown in FIG. 2, a method for producing a chanpon sauce according to an embodiment of the present invention comprises the steps of: preparing a pork loin and a pepper sauce (S100); adding to the pork loin produced in step S100, (S200) heating at 80 to 100 占 폚 for 3 to 6 minutes by adding oil, purified water, squid concentrate, carrot concentrate, chicken concentrate, oyster sauce, sodium L-glutamate, oleoresin and hexane, (Step S300) of adding the red pepper sauce prepared in step S100 to the heated material at 90 to 100 DEG C for 5 to 10 minutes.

Step S100 is a step of preparing pork loin and pepper sauce. In other words, it is possible to produce smoked peculiar smell unique to red pepper seasoning while maintaining the clear and cool taste of pork meat pork by separately preparing pork meat broth and hot pepper seasoning separately and putting it separately during cooking of other ingredients.

At this time, the specific constitution and manufacturing method of the poultry meat and pepper sauce in step S100 are as described in detail with reference to FIG. 1, and the description will be omitted.

Step S200 is a step of putting the remaining ingredients into the pork meat produced in step S100 and heating the same. More specifically, the pork loin was added to the pork loin at a temperature of 90 ° C for 5 minutes, followed by addition of a mixture of chanpon base, soy sauce, chili oil, purified salt, squid concentrate, chicken gizzard concentrate, oyster sauce, sodium L- glutamate, oleoresin and hexane It is preferable to heat it. Thus, by heating the remaining materials of the source on the basis of pre-manufactured poultry meat, other materials can be prevented from burning on the floor.

On the other hand, the chanpon base, soy sauce, red pepper oil, purified salt, squid concentrate, clam concentrate, chicken concentrate, oyster sauce, sodium L-glutamate, oleoresin and hexane in step S200 are as described in detail with reference to FIG. , And the following description is omitted.

Step S300 is a step in which the red pepper sauce prepared in step S100 is added to the molasses and other ingredients heated in step S200 and heated. More specifically, it is preferable to add the red pepper sauce prepared in step S100 to the heated material in step S200 and heat it at 95 DEG C for 8 minutes. In this way, after adding the other ingredients to the pork meat broth and heating, the pre-prepared pepper seasoning is added and heated so that the pepper seasoning does not stick to the floor and the smell of hot pepper seasoning can be left in the sauce.

As described above, according to the present invention, the chanpon sauce and the manufacturing method thereof can omit the step of frying the other ingredients of the chanpon in order to produce the smell of fume separately due to the smell of fry in the pepper sauce itself, It can shorten chanpon production time.

The present invention may be embodied in many other specific forms without departing from the spirit or essential characteristics of the invention.

S100: Steps to manufacture pork broth and hot pepper sauce
S200: An oyster sauce, chicken concentrate, squid concentrate, soy sauce, refined salt, oleoresin, chili oil, sodium L-glutamate, hexane, To < RTI ID = 0.0 > 6 &
S300: adding the red pepper sauce prepared in step S100 to the heated material in step S200 and heating it at 90 to 100 DEG C for 5 to 10 minutes

Claims

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As a method for producing a champon sauce,
(1) preparing a pork meat soup and a hot pepper sauce;
(2) Into the pork loin prepared in the above step (1), chanpon base, soy sauce, chili oil, purified salt, squid concentrate, clam concentrate, chicken concentrate, oyster sauce, sodium L- glutamate, oleoresin and hexane are added, Heating at 100 DEG C for 3 to 6 minutes; And
(3) adding the red pepper sauce prepared in step (1) to the material heated in step (2) and heating at 90 to 100 DEG C for 5 to 10 minutes,
The red pepper sauce of step (1)
Heating the soybean oil to 110 to 130 ° C, adding minced garlic to roast at 90 to 100 ° C, adding red pepper powder and red pepper powder and heating at 70 to 90 ° C for 2 to 5 minutes,
The pepper oil is contained in an amount of 33 to 38% by weight, the cheongyang red pepper powder is 26 to 30% by weight, the chopped garlic is 20 to 25% by weight and the red pepper powder is 12 to 16% by weight based on the total weight of the red pepper sauce. How to make chanpon sauce.

7. The method according to claim 6, wherein in the step (1)
Pork spine, onion, green onion, ginger and purified water by heating at a temperature of 75 to 85 ° C for 2 to 4 hours,
Wherein the weight of the pig meat is 30 to 40% by weight, the weight of the onion is 5 to 11% by weight, the weight of the meat is 1.5 to 3.5% by weight, the ginger is 0.5 to 2.5% by weight, 56% by weight based on the total weight of the mixture.

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