KR101717058B1 - Method for manufacturing soy crab - Google Patents

Method for manufacturing soy crab Download PDF

Info

Publication number
KR101717058B1
KR101717058B1 KR1020150113862A KR20150113862A KR101717058B1 KR 101717058 B1 KR101717058 B1 KR 101717058B1 KR 1020150113862 A KR1020150113862 A KR 1020150113862A KR 20150113862 A KR20150113862 A KR 20150113862A KR 101717058 B1 KR101717058 B1 KR 101717058B1
Authority
KR
South Korea
Prior art keywords
soy sauce
ginseng
water
liver
crab
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
Application number
KR1020150113862A
Other languages
Korean (ko)
Other versions
KR20160132341A (en
Inventor
표길택
Original Assignee
표길택
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 표길택 filed Critical 표길택
Priority to KR1020150113862A priority Critical patent/KR101717058B1/en
Publication of KR20160132341A publication Critical patent/KR20160132341A/en
Application granted granted Critical
Publication of KR101717058B1 publication Critical patent/KR101717058B1/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/032—Citric acid
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5114—Dextrins, maltodextrins

Landscapes

  • 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)
  • Zoology (AREA)
  • Seasonings (AREA)

Abstract

본 발명은 간장 게장 제조방법에 있어서; 꽃게 50kg을 기준으로 정제수 45L에 무우 600g, 인삼 200g, 둥글레 120g, 갈근 300g, 당귀 25g, 황귀 200g, 감초 80g, 계피가루 30g, 월계수잎 5g, 마른고추 100g, 양파 4kg, 대파 200g, 대추 150g, 통마늘 2500g, 생강 300g, 멸치 400g, 후추 15g, 설탕 2.5kg, 맥아물엿 4kg, 소고기 다시다 100g, 미원 15g, 청하 1kg을 혼합한 후 저으면서 약 50-60℃의 온도로 1시간 동안 우려내는 방식으로 이루어지는 육수 제조단계; 육수에 간장 22.5L를 부어 혼합한 다음 약 50-60℃의 온도로 더 가열하여 염도 4.2%가 되도록 졸이면서 향 발현을 위해 가스오브시 100g을 10분간 담궜다 건져내는 간장수 제조단계; 간장수를 상온에서 식힌 후 꽃게 50kg을 넣고 0℃에서 72시간 동안 숙성하는 냉장 숙성단계; 냉장 숙성이 완료되면, 간장수와 간이 밴 꽃게를 분리한 다음 간장수를 50-60℃로 가열하여 간장수의 염도가 3.0-3.2%가 되도록 조절하는 간장수 염도 조절단계; 염도가 조절되면, 간장수를 식힌 후 0℃에서 꽃게를 다시 넣고 당도 2.2%가 되도록 숙성하는 최종 숙성단계;를 포함하는 것을 특징으로 하는 간장 게장 제조방법을 제공한다.The present invention relates to a method for preparing a soy sauce paste, On the basis of 50kg of crab, 45L of purified water is added to 45L of radish, 600g of radish, 200g of ginseng, 120g of ginseng, 300g of ginseng, 300g of ginseng, 25g of ginseng, 200g of red ginseng, 80g of licorice, 30g of cinnamon powder, 5g of laurel leaf, The mixture was stirred for about 1 hour at a temperature of about 50-60 ° C while mixing with 2500 g of ginger, 300 g of ginger, 400 g of anchovies, 15 g of black pepper, 2.5 kg of sugar, 4 kg of malt syrup, 100 g of beef tallow, Broth production stage; 22.5 L of soy sauce was poured into the broth and then heated to a temperature of about 50-60 ° C to prepare a soy sauce water solution, which was salted to a salinity of 4.2% and dipped in 100 g of gas orb for 10 minutes to induce flavor; Cooling the soy sauce water at room temperature, adding 50 kg of crab, and aging at 0 ℃ for 72 hours; When the fermentation is completed, the liver water level is adjusted to the level of 3.0-3.2% in liver by heating the liver water to 50-60 ℃ after separating the liver and liver vaginal crabs. And adjusting the salinity, the soy sauce water is cooled, and then the crab is re-introduced at 0 ° C and the final fermentation stage is performed so that the sugar content is 2.2%.

Description

간장 게장 제조방법{Method for manufacturing soy crab}Method for manufacturing soy crab

본 발명은 간장 게장 제조방법에 관한 것으로, 특히 당도와 염도를 일정하고 균일하게 유지하여 취식자 모두 동일한 맛을 느끼도록 하면서 짜지 않고 그렇다고 달지도 않으면서 항균성 있어 오래 보관할 수 있고 건강에 이로울 뿐만 아니라 짧은 시간내에 제조할 수 있는 간장 게장 제조방법에 관한 것이다.The present invention relates to a process for producing soy sauce soy sauce, and more particularly, it relates to a process for producing soy sauce soy sauce, in which the sweetness and salinity are uniformly maintained, The present invention relates to a method for producing soy sauce paste which can be produced within a short time.

일반적으로, 게는 키토산과 타우린 성분이 많이 함유되고, 비타민B 2 , 칼슘, 필수 아미노산이 함유되어 발육기의 어린이나 노약자에게 좋은 식품으로 알려져 있다. Generally, crab contains a lot of chitosan and taurine, vitamin B 2, calcium, and essential amino acids are known to be good food for young children and elderly people.

특히, 저지방 고단백을 필요로 하는 간장병, 고혈압, 비만증에 특히 권장할 만한 식품 뿐만아니라, 질병으로부터의 회복촉진, 항암, 간기능 강화 및 관절신경통에도 좋은 것으로 알려져 왔다.In particular, it has been known to be beneficial not only for foods that are particularly recommended for hepatopathy, high blood pressure, and obesity requiring low fat high protein, but also for promoting recovery from diseases, enhancing anticancer, liver function and arthralgia.

이러한 게를 이용한 대표적인 한국 전통음식으로 게장이 있는데, 바다 뻘이 있는 해안지방에서는 신선한 게를 무쳐서 먹는 양념게장을 주로 만들어 먹고, 상대적으로 내륙지방에서는 장기간 보관이 가능한 간장에 절인 간장게장을 주로 만들어 먹는다. A typical Korean traditional food using these crabs is seaweed. In the coastal region with seaside mud, it is made mainly of seasoned crabs to eat crab, and relatively inland is made of soy sauce marinated in soy sauce which can be stored for a long time. .

게장 중 간장게장은 암컷 게, 양념게장은 수컷 게를 더 많이 사용한다.Among the crabs, soy sauce crab is used more for female, and seasoning crab is used for male crab more.

현재 전통적으로 이용되고 있는 간장게장의 제조방법은 살아있는 암컷 게를 세척하여 용기에 담은 후 충분히 잠길 정도로 간장을 채운 다음 일주일 정도 두었다가 간장을 따라내어 펄펄 끓여 식인 후 다시 붓는다. Currently, the traditional method of preparing soy sauce is to wash live crabs, put them in a container, fill them with enough soy sauce for a week, then boil them with soy sauce, boil them, pour them again.

이러한 과정을 서너 차례 반복하는데, 이때, 식성에 따라 생강, 마늘 등을 함께 넣기도 한다.This process is repeated three or four times, depending on the food, ginger, garlic, etc. may be put together.

그러나, 이러한 전통적인 간장게장의 제조방법은 간장을 끓여서 붓는 정도에 불과하여 장염비브리오균 등에 의해 복통, 설사, 구토, 발열 등을 유발할 위험이 높고, 집에서 만들어 먹기에 그 제조과정이 번거로운 단점이 있다.However, the conventional method of producing soy sauce soy sauce is only about boiling and pouring soy sauce, so there is a high risk of causing abdominal pain, diarrhea, vomiting, fever, and the like due to Vibrio parahaemolyticus and the like, .

또한, 종래의 간장게장은 염도가 높아 건강상 해로우며 어린이나 젊은 세대의 입에 맞지 않아 일부 성인들에게만 한정적으로 사랑을 받고 있으며, 비교적 가격이 비싼 단점이 있다.In addition, the conventional soy sauce crab is high in salinity, is harmful to health, and is not suitable for children or young generations. Therefore, the soy sauce crab is limitedly loved by some adults, and is relatively expensive.

관련된 선행기술로는 기능성 첨가물을 포함시켜 풍미를 증진시키고 비교적 쉽게 제조할 수 있는 다양한 방법들이 개시되어 있다. 하지만, 염도와 당도를 맞추기 어렵고 정량화된 방법이 제시되어 있지 않을 뿐만 아니라, 염도와 당도를 맞춘다고 하더라도 비교적 복잡한 절차를 거쳐야 하기 때문에 일반인이 쉽게 제조하는데에는 한계가 있다.Related prior arts disclose various methods that include functional additives to enhance flavor and make it relatively easy to make. However, it is difficult and difficult to match the salinity and the sugar content. Moreover, even if the salinity and the sugar content are adjusted, it is relatively complicated to process.

이러한 선행기술로는 예컨대, 등록특허 제1403454호(간장게장용 소스의 제조방법 및 이를 이용한 간장게장), 등록특허 제0506837호(게장용 간장 및 이를 이용한 간장게장의 제조방법), 등록특허 제1172033호(방풍을 이용한 게장용 간장소스와 이의 제조방법 그리고 간장게장의 제조방법), 등록특허 제1064550호(간장게장의 제조방법 및 이의 제조방법을 통해 제조된 간장게장), 등록특허 제1049908호(간장게장용 간장 제조방법), 공개특허 제2001-0103964호(영지버섯 간장게장 제조방법), 등록특허 제1167811호(인삼 및 버섯을 이용한 간장게장의 제조방법) 등 다수가 개시되어 있다.Such prior arts include, for example, Patent No. 1403454 (a method for producing a soy sauce sauce and a soy sauce paste using the same), a registered patent No. 0506837 (a soy sauce soy sauce and a soy sauce paste using the same) (A soy sauce sauce made by using windshield, a method for producing the soy sauce, a method for producing soy sauce soy sauce), a registered patent No. 1064550 (a soy sauce soy sauce manufactured by the method and a manufacturing method thereof) Japanese Patent Application Laid-Open No. 2001-0103964 (method for producing Ganoderma lucerum longissimus), and Japanese Patent No. 1167811 (method for producing soy sauce using ginseng and mushroom).

본 발명은 상술한 바와 같은 종래 기술상의 제반 문제점을 감안하여 이를 해결하고자 창출된 것으로, 당도와 염도를 일정하고 균일하게 유지하여 취식자 모두 동일한 맛을 느끼도록 하면서 짜지 않고 그렇다고 달지도 않으면서 항균성 있어 오래 보관할 수 있고 건강에 이로울 뿐만 아니라 짧은 시간내에 제조할 수 있는 간장 게장 제조방법을 제공함에 그 주된 목적이 있다.DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-described problems in the prior art as described above, and has been made to solve the above problems. It is an object of the present invention to provide a method and apparatus for producing a salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted radish. The present invention also provides a method for manufacturing a soy sauce paste which can be stored and can be manufactured in a short time as well as being healthful.

본 발명은 상기한 목적을 달성하기 위한 수단으로, 간장 게장 제조방법에 있어서; 꽃게 50kg을 기준으로 정제수 45L에 무우 600g, 인삼 200g, 둥글레 120g, 갈근 300g, 당귀 25g, 황귀 200g, 감초 80g, 계피가루 30g, 월계수잎 5g, 마른고추 100g, 양파 4kg, 대파 200g, 대추 150g, 통마늘 2500g, 생강 300g, 멸치 400g, 후추 15g, 설탕 2.5kg, 맥아물엿 4kg, 소고기 다시다 100g, 미원 15g, 청하 1kg을 혼합한 후 저으면서 약 50-60℃의 온도로 1시간 동안 우려내는 방식으로 이루어지는 육수 제조단계; 육수에 간장 22.5L를 부어 혼합한 다음 약 50-60℃의 온도로 더 가열하여 염도 4.2%가 되도록 졸이면서 향 발현을 위해 가스오브시 100g을 10분간 담궜다 건져내는 간장수 제조단계; 간장수를 상온에서 식힌 후 꽃게 50kg을 넣고 0℃에서 72시간 동안 숙성하는 냉장 숙성단계; 냉장 숙성이 완료되면, 간장수와 간이 밴 꽃게를 분리한 다음 간장수를 50-60℃로 가열하여 간장수의 염도가 3.0-3.2%가 되도록 조절하는 간장수 염도 조절단계; 염도가 조절되면, 간장수를 식힌 후 0℃에서 꽃게를 다시 넣고 당도 2.2%가 되도록 숙성하는 최종 숙성단계;를 포함하는 것을 특징으로 하는 간장 게장 제조방법을 제공한다.As a means for achieving the above object, the present invention provides a method of manufacturing a soy sauce paste comprising: Based on 50kg of crab 50g of purified water, 45L of purified water contains 600g of radish, 200g of ginseng, 300g of ginseng, 300g of ginseng, 300g of ginseng, 25g of ginseng, 200g of ginseng, 80g of licorice, 30g of cinnamon powder, 5g of laurel leaf, 100g of dried red pepper, The mixture was stirred for about 1 hour at a temperature of about 50-60 ° C while mixing with 2500 g of ginger, 300 g of ginger, 400 g of anchovies, 15 g of black pepper, 2.5 kg of sugar, 4 kg of malt syrup, 100 g of beef tallow, Broth production stage; 22.5 L of soy sauce was poured into the broth and then heated to a temperature of about 50-60 ° C to prepare a soy sauce water solution, which was salted to a salinity of 4.2% and dipped in 100 g of gas orb for 10 minutes to induce flavor; Cooling the soy sauce water at room temperature, adding 50 kg of crab, and aging at 0 ℃ for 72 hours; When the fermentation is completed, the liver water level is adjusted to the level of 3.0-3.2% in liver by heating the liver water to 50-60 ℃ after separating the liver and liver vaginal crabs. And adjusting the salinity, the soy sauce water is cooled, and then the crab is re-introduced at 0 ° C and the final fermentation stage is performed so that the sugar content is 2.2%.

이때, 상기 육수 제조단계에서 사용하는 정제수는 이온교환법으로 정제한 이온교환수인 것에도 그 특징이 있다.At this time, purified water used in the broth production step is also ion-exchanged water purified by ion exchange.

또한, 상기 간장수 제조단계 후, 간장수에 상기 꽃게 50kg을 기준으로 송진가루 15g, 프로폴리스 25g, 구연산 10g 및 디소듐이디티에이 5g, 말토덱스트린 20g을 더 첨가하는 기능강화물 첨가단계를 더 수행하는 것에도 그 특징이 있다.After the soy sauce water production step, a functional strengthening addition step of additionally adding 15 g of rice gruel powder, 25 g of propolis, 10 g of citric acid, 5 g of disodium iodide and 20 g of maltodextrin to 50 kg of the crab was added to the soy sauce water There is also a characteristic in performing.

본 발명에 따르면, 당도와 염도를 일정하고 균일하게 유지하여 취식자 모두 동일한 맛을 느끼도록 하면서 짜지 않고 그렇다고 달지도 않으면서 항균성 있어 오래 보관할 수 있고 건강에 이로울 뿐만 아니라 짧은 시간내에 제조할 수 있는 장점을 얻을 수 있다.According to the present invention, it is possible to keep the sugar content and saltiness constant and uniformly, so that the foodstuffs feel the same taste, and they can be stored for a long period of time, Can be obtained.

도 1은 본 발명에 따른 간장 게장 제조방법을 보인 플로우챠트이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method of manufacturing a soy sauce paste according to the present invention.

이하에서는, 첨부도면을 참고하여 본 발명에 따른 바람직한 실시예를 보다 상세하게 설명하기로 한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

본 발명 설명에 앞서, 이하의 특정한 구조 내지 기능적 설명들은 단지 본 발명의 개념에 따른 실시예를 설명하기 위한 목적으로 예시된 것으로, 본 발명의 개념에 따른 실시예들은 다양한 형태로 실시될 수 있으며, 본 명세서에 설명된 실시예들에 한정되는 것으로 해석되어서는 아니된다.Before describing the present invention, the following specific structural or functional descriptions are merely illustrative for the purpose of describing an embodiment according to the concept of the present invention, and embodiments according to the concept of the present invention may be embodied in various forms, And should not be construed as limited to the embodiments described herein.

또한, 본 발명의 개념에 따른 실시예는 다양한 변경을 가할 수 있고 여러 가지 형태를 가질 수 있으므로, 특정 실시예들은 도면에 예시하고 본 명세서에 상세하게 설명하고자 한다. 그러나, 이는 본 발명의 개념에 따른 실시예들을 특정한 개시 형태에 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위에 포함되는 모든 변경물, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다.In addition, since the embodiments according to the concept of the present invention can make various changes and have various forms, specific embodiments are illustrated in the drawings and described in detail herein. However, it should be understood that the embodiments according to the concept of the present invention are not intended to limit the present invention to specific modes of operation, but include all modifications, equivalents and alternatives falling within the spirit and scope of the present invention.

본 발명에 따른 간장 게장 제조방법은 도 1에 도시된 바와 같이, 먼저 육수 제조단계(S100)가 수행된다.As shown in FIG. 1, the method of manufacturing soy sauce according to the present invention is performed first (S100).

상기 육수 제조단계(S100)는 꽃게 50kg을 기준으로 정제수 45L에 무우 600g, 인삼 200g, 둥글레 120g, 갈근 300g, 당귀 25g, 황귀 200g, 감초 80g, 계피가루 30g, 월계수잎 5g, 마른고추 100g, 양파 4kg, 대파 200g, 대추 150g, 통마늘 2500g, 생강 300g, 멸치 400g, 후추 15g, 설탕 2.5kg, 맥아물엿 4kg, 소고기 다시다 100g, 미원 15g, 청하 1kg을 혼합한 후 저으면서 약 50-60℃의 온도로 1시간 동안 우려내는 방식으로 이루어진다.In the step of producing broth (S100), 45 liters of purified water is added to 45 liters of purified water, and 600 g of radish, 200 g of ginseng, 120 g of ginseng, 300 g of gangrene, 300 g of gangrene, 25 g of gangrene, 200 g of gangrene, 80 g of licorice, 30 g of cinnamon powder, 4kg of garlic, 400g of ginger, 400g of anchovies, 15g of pepper, 2.5kg of sugar, 4kg of malt syrup, 100g of beef tongue, 15g of amber juice and 1kg of green tea are mixed and heated to about 50-60 ℃ It is done in an intense manner for an hour.

이때, 무우, 마른고추, 양파, 대파, 통마늘, 생강, 멸치 등은 시원하고 깔끔하며 청량감 있는 맛을 내기 위해 첨가되는 통상적인 육수 추출용 첨가물이며; 후츠, 설탕, 맥아물엿, 소고기 다시다, 미원은 일종의 시즈닝(Seasoning) 즉, 조미원료로서, 다년간의 실험을 통해 일정한 맛을 내기 위해 첨가량을 정량화시킨 바, 그에 따르면 꽃게 50kg을 기준으로 간장 게장을 만들 때 정제수 45L에 대해 무우는 600g, 마른고추는 100g, 양파는 4kg, 대파는 200g, 통마늘은 2500g, 생강은 300g, 멸치는 400g이 가장 적당하였고, 또한 시즈닝은 후추 15g, 설탕 2.5kg, 맥아물엿 4kg, 소고기 다시다 100g, 미원 15g이 가장 이상적인 맛을 내었다.At this time, radish, dried red pepper, onion, green onion, germ, ginger, anchovy and the like are added for a cool, clean and refreshing taste; Soy sauce, sugar, malt syrup, beef tongue, and Miwon were seasoned, that is, as a seasoning raw material, quantified the amount added to give a certain taste through many years of experiment. According to him, When 45L of purified water was used, 450g of radish, 600g of dried red pepper, 100g of onion, 400g of onion, 200g of green onion, 2500g of whole garlic, 300g of ginger and 400g of anchovy were the most suitable. Seasoning consisted of 15g of pepper, 4kg, 100g of beef and 15g of Miwon were the most ideal taste.

물론, 이들 첨가물과 시즈닝은 소비자의 기호도에 따라 약간씩 달라질 수 있지만, 본 발명에서는 정량화를 통해 누구든지 동일한 맛을 낼 수 있도록 상기 범위로 한정한다.Of course, these additives and seasonings may vary slightly depending on the taste of the consumer, but in the present invention, the range is limited to the extent that anyone can taste the same through quantification.

또한, 본 발명에서는 육수 제조의 중요한 특징 사항으로 정제수는 이온교환수(ion exchanged water)를 사용한다.In the present invention, ion-exchanged water is used as an important feature of producing broth.

상기 이온교환수는 이온교환법으로 정제한 순수로서, 이온 교환법으로는 강산성 양이온 교환 수지와 강염기성 음이온교환 수지를 쓰고 양이온, 음이온 외에 유리 탄산, 황화수소, 암모니아 등을 거의 제거할 수 있으므로 장기간 보관하여도 변질되지 않는 장점이 있다.The ion exchange water is pure water purified by ion exchange. In the ion exchange method, a strongly acidic cation exchange resin and a strongly basic anion exchange resin can be used and almost free of carbonic acid, hydrogen sulfide and ammonia in addition to cation and anion. There is an advantage that it is not deteriorated.

뿐만 아니라, 본 발명에 따른 육수 제조시 인삼을 포함하는데, 인삼은 너무나도 잘 알려진 인체 유익성분을 함유하고 있기 때문에 특별히 설명할 것이 없지만, 인삼 뿌리를 분쇄하여 직접 첨가할 수도 있지만, 가장 바람직하게는 인삼발효액을 사용하는 것이 좋다. 이는 발효시 유익 성분이 다량 증식되기 때문이다.In addition, since the ginseng contains ginseng in the production of broth according to the present invention, the ginseng contains the well-known human body component, so that it is not specifically explained. However, the ginseng root may be added directly by grinding, It is recommended to use fermentation broth. This is because the beneficial component is greatly increased at the time of fermentation.

그리고, 둥글레와 대추는 여러가지 효능이 있지만, 특히 본 발명에서는 해독 기능을 위해 첨가된다.And Donggul and Jujube have various effects, but they are added especially for the detoxification function in the present invention.

즉, 둥글레와 대추에 포함된 CAMP라는 성분은 인체의 면역력을 증대시키고, 식이섬유 및 플라보노이드와 미네랄 함량이 높아 간 기능을 보호하고, 회복시키므로 해독 기능이 뛰어나다. 이를 위해 본 발명에서는 둥글레는 찻잎을 가루낸 분말 120g, 대추는 대추 알에 칼집을 낸 상태에서 150g(약 100-120알 정도) 첨가한다.In other words, CAMP contained in Donggle and Jujube increases the immunity of human body, protects liver function by high dietary fiber, flavonoid and mineral content, and restores, so it has excellent detoxification function. For this purpose, in the present invention, 120 g of powder ground with tea leaves and 150 g (about 100-120 aliquots) of jujube are added to the jujube in a state of sheath.

아울러, 갈근은 발한, 해열제로서, 소화불량, 두통, 빈혈, 이질, 복통 치료에 효과적이다. 본 발명에서는 갈증을 없애고 쾌변을 볼 수 있도록 위장 강화를 위해 첨가된다.In addition, Pueraria is an effective antipyretic agent for the treatment of indigestion, headache, anemia, dysentery and abdominal pain. In the present invention, it is added for strengthening the stomach so that thirst can be eliminated and a pleasant change can be observed.

또한, 당귀와 황귀 및 감초는 본 발명에서 당도 조절을 위해 가장 중요한 기능을 담당하며, 이들은 약재이므로 부가적으로 혈액순환 촉진, 어혈제거, 생리불순 개선, 보혈작용에 기여하게 되며, 각각 25g, 200g, 80g 씩 첨가된다.In addition, Angelica japonica, Saururus thunbergii, and Licorice root are the most important functions for controlling sugar content in the present invention, and they contribute to blood circulation promotion, eosinophilia, improvement of physiological impurity, and blood transfusion additionally. , 80g each.

다만, 이들 약재는 과량 첨가시 몸에 열을 발생시켜 부작용을 야기할 수 있으므로 가장 안정적인 함량인 상기 범위로 한정하여 첨가하여야 한다.However, since these medicinal materials may cause side effects by generating heat to the body when added in an excessive amount, they should be added to the above-mentioned range, which is the most stable content.

그리고, 계피가루는 항균 효과를 위해 첨가되는 것으로, 계피는 특히 황색포도상구균, 대장균, 고초균, 콜레라균 및 곰팡이에 대한 항균효과가 우수한 것으로 보고된 천연 항균제이므로 식용가능하면서 항균효과를 높여 간장 게장이 오랜시간 숙성된 상태로 유지될 수 있도록 하여 주며, 이를 위해 본 발명에서는 250g 첨가된다.Cinnamon is a natural antimicrobial agent that has been reported to have excellent antimicrobial effect against Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Cholera bacterium and fungi. Therefore, It is possible to maintain the aged state for a long time. To this end, 250 g is added in the present invention.

또한, 월계수잎은 주로 향신료로 사용되지만, 본 발명에서는 월계수잎에 함유된 Cineol의 특성을 활용하여 소화촉진, 이뇨촉진, 식용증진을 위해 5g의 범위 내에서 소량 첨가된다.In addition, the laurel leaf is mainly used as a spice, but in the present invention, a small amount is added in the range of 5 g for promoting digestion, promoting diuretic, and promoting food by utilizing the characteristics of cineol contained in laurel leaves.

뿐만 아니라, 청하는 술의 일종이며, 무우, 멸치, 대파, 양파, 대추 등의 첨가물을 숙성시키면서 추출물이 잘 빠져나오도록 유도하기 위해 첨가된다.In addition, it is a kind of liquor and it is added to induce the extract to be well extracted while aging additives such as radish, anchovy, onion, onion and jujube.

이러한 조성물을 1시간 동안 우려 내어 육수가 완성되면, 이어 간장수 제조계(S110)가 수행된다.When such a composition is taken out for one hour to complete the broth, the soy sauce manufacturing system (S110) is performed.

상기 간장수 제조단계(S110)는 상기 육수 제조단계(S100)를 통해 우려내진 물(육수)에 간장 22.5L를 부어 혼합한 다음 약 50-60℃의 온도로 가열하면서 간장수의 염도가 4.2%에 이르도록 졸이는 단계인데, 바람직하게는 약 30-50분간 더 가열하면 된다.The soy sauce water production step (S110) is carried out by adding 22.5 L of soy sauce to the seaweed (soup) through the broth production step (S100), heating the soy sauce water to about 50-60 캜, , Preferably about 30-50 minutes.

특히, 이 단계 수행중 가스오브시 100g을 10분간 담궜다 건져내는데, 이는 향료 기능을 발현시키기 위함이다.In particular, during this step, 100 g of gas orb is dipped for 10 minutes, in order to express the perfume function.

이렇게 간장을 혼합한 다음 30분-50분간 더 가열하게 되면 간장과 우려내진 물이 어우러지면서 간장 게장용 간장수가 만들어지게 된다.When the soy sauce is mixed and heated for 30 to 50 minutes, the soy sauce soy sauce soy sauce can be made by mixing the soy sauce and the concerned seawater.

덧붙여, 염도를 4.2%로 높게 조절하는 이유는 후술되는 바와 같이, 꽃게를 넣었을 때 꽃게에 함유된 물이 빠져나오면서 염도가 낮아지기 때문에 최종적으로 3.0-3.2%(최종적인 염도값 3.0%-겨울철, 3.2%-여름철)의 염도를 맞추기 쉽게 하기 위한 것이다.In addition, the reason why the salinity is adjusted as high as 4.2% is as follows. When the crab is put into the crab, the water contained in the crab is released and the salinity becomes low, so that the final salinity is 3.0-3.2% % - summer season).

또한, 후술되는 냉장 숙성시 꽃게에 적절한 간이 배도록 하기 위함이며, 이 경우, 최종적인 염도값은 겨울철과 여름철에 따라 약간 다른데, 여름철에는 땀을 많이 흘리기 때문에 염도가 겨울철에 비해 조금 높으며, 한국 성인 기준으로 짜지 않게 느끼면서 가장 맛있다고 알려진 염도값이기 때문이다.In addition, the final salinity value is slightly different according to the winter season and the summer season, and the salinity is slightly higher than the winter season due to a lot of sweat in the summer season, Because it is the salinity value that is said to be the most delicious.

이어, 냉장 숙성단계(S120)가 수행된다.Then, the refrigeration-aging step (S120) is performed.

상기 냉장 숙성단계(S120)는 염도가 4.2%로 조절된 간장수를 상온에서 식힌 후 꽃게 50kg을 넣고 0℃에서 72시간 동안 냉장 숙성하는 단계이다.In the refrigeration aging step (S120), soy sauce water having a salinity adjusted to 4.2% is cooled at room temperature, and 50 kg of crab is put into a refrigerator for aging at 0 ° C for 72 hours.

냉장 숙성단계(S120)를 거치게 되면, 꽃게에 간이 배면서 잡내가 없어지면서 먹기 좋은 상태로 바뀌게 된다.When the fermentation is carried out in the fermentation stage (S120), the crab is fed to the crab while the crab is consumed, and the crab is changed to a state of good eating.

이렇게 하여 냉장 숙성이 완료되면, 간장수 염도 조절단계(S130)가 수행된다.When the fermentation is completed in this way, the step of adjusting the salinity of the liver (S130) is performed.

상기 간장수 염도 조절단계(S130)는 간장수와 간이 밴 꽃게를 분리한 다음 간장수를 50-60℃로 가열하여 간장수의 염도가 3.0-3.2%(여름철, 겨울철에 따라 다름)가 되도록 조절하는 단계이다.In the step S130 of controlling the salinity of the liver, the liver and the liver are separated from each other, and then the liver is heated to 50-60 ° C to adjust the salinity of the liver to 3.0-3.2% (depending on the summer season and winter season) .

이 경우, 바람직한 가열시간은 10-20분 정도가 적당하다.In this case, a preferable heating time is about 10-20 minutes.

이렇게 하여, 염도가 조절되면, 이후 간장수를 식힌 후 0℃에서 꽃게를 다시 넣고 숙성시켜 간장수의 당도가 2.2%에 이르도록 하는 최종 숙성단계(S140)를 거침으로써 간장 게장을 제조완료하게 된다.When the salinity is adjusted, the soy sauce is cooled by cooling the soy sauce water, and then the crab is re-introduced at 0 ° C, and the final fermentation stage (S140) in which the sugar content of the soy sauce water reaches 2.2% .

이 경우, 바람직한 숙성시간은 48-52시간이다.In this case, the preferred aging time is 48-52 hours.

이에 더하여, 본 발명에서는 간장수 제조단계(S110) 후 기능강화물 첨가단계를 더 수행할 수 있다.In addition, in the present invention, the step of adding the functional enhancer may be further performed after the step of making the liver water (S110).

상기 기능강화물 첨가단계는 특히, 본 발명에서 추구하는 항균성과 적절한 당도 유지를 위한 것이며, 기능강화물로는 상기 꽃게 50kg 제조 기준으로 송진가루 15g, 프로폴리스 25g, 구연산 10g 및 디소듐이디티에이 5g, 말토덱스트린 20g이 더 첨가된다.The functional enhancer addition step is particularly for the purpose of maintaining antimicrobial activity and proper sugar content pursued by the present invention. As the functional enhancer, 15 g of rice gin powder, 25 g of propolis, 10 g of citric acid, And 20 g of maltodextrin are further added.

이때, 송진가루는 항충, 항곰팡이 기능을 가진 천연항균제이고, 프로폴리스는 꿀벌의 침과 효소가 섞이면서 발생된 물질로서 항염, 항산화 특성 및 항균 기능일 우수하며, 구연산은 식초보다 3-4배 이상 강한 살균력을 가진 항균제로서 상술한 계피가루와 함께 다양한 종류의 균체에 대항하여 항균 기능을 실현할 수 있도록 하기 위해 첨가된다.In this case, Songjin flour is a natural antimicrobial agent having antimicrobial and antifungal functions. Propolis is a substance generated by mixing bees' needles and enzymes, and is excellent in anti-inflammatory, antioxidant and antibacterial functions. Citric acid is 3-4 times Is added as an antimicrobial agent having a strong sterilizing power so as to be able to realize antimicrobial function against various kinds of microbial cells together with the above-mentioned cinnamon powder.

또한, 디소듐이디티에이는 산화에 의한 산패를 막기 위해 첨가되는 물질로, 구리와 철이 촉매로 작용하지 못하도록 억제하여 일종의 방부 기능을 수행하게 된다.Also, disodium iodide is added to prevent rancidity due to oxidation, and it inhibits copper and iron from acting as a catalyst, thereby performing a kind of preservative function.

때문에, 본 발명에서는 디소듐이디티에이가 5g 첨가된다.Therefore, in the present invention, 5 g of disodium iodide is added.

아울러, 말토덱스트린은 마늘, 양파, 후추, 생강 등과 같은 시즈닝과의 결합을 용이하게 하고, 시즈닝 특유의 냄새, 특히 비린내를 잡아주는 역할을 수행한다.In addition, maltodextrin facilitates bonding with seasonings such as garlic, onion, pepper, ginger and the like, and plays a role of catching a unique smell of seasoning, especially fish.

본 발명에 따른 간장 게장의 풍미를 확인하기 위해 성인 남성 30명(30대 5명, 40대 15명, 50대 10명), 성인 여성 30명(30대 10명, 40대 15명, 50대 5명)을 모집한 후 상기 방법에 따라 제조된 간장 게장을 취식하게 한 후 평가하게 하였다.In order to confirm the flavor of soy sauce according to the present invention, 30 adult males (30 to 5, 40 to 15, 50 to 10) and 30 adult females (30 to 10, 40 to 15, 50 5) were recruited, and the soy sauce paste prepared according to the above method was taken and evaluated.

평가는 개인별로 설문조사 형태로 이루어졌으며, 평가 결과 짜다고 답한 사람은 성인 남성 30대 1명이었고, 달다고 평가한 사람은 성인 여성 30대 2명이었다.The evaluation was done in the form of questionnaire by individual, and the result of the evaluation was 30 men and 30 women and 2 men and 30 women.

또한, 잡내나 역한 냄새는 전혀 없는 것으로 확인되었으며, 나머지 모두는 적절한 당도와 염도 때문에 맛이 좋다고 평가하였다.In addition, it was confirmed that no smell was found, and all of the others were evaluated as having good taste due to proper sugar content and salinity.

다만, 성인 여성 3명(30대 2명, 40대 1명)은 계피 냄새와 맛 때문에 약간 풍미가 떨어진다는 기타 의견이 있었지만, 이는 취향에 따라 다른 것으로 보편성 측면에서 아무 문제가 없는 것으로 판단되었다.However, there were other opinions that 3 adult women (30s 2s, 40s 1s) had a slight flavor due to the smell and taste of cinnamon, but this was different according to taste.

아울러, 항균성 테스트를 위해 곰팡이균과 대장균, 황색포도상구균이 각각 배양된 각 배지에 본 발명에 따라 제조된 간장수를 떨어 뜨린 후 2주간 보관한 다음 균주의 사멸 여부를 확인한 결과, 모두 사멸된 것으로 확인되었다.In addition, in order to test the antimicrobial activity, the number of the soy sauce prepared according to the present invention was reduced in each medium in which fungi, E. coli and Staphylococcus aureus were cultured. After storage for 2 weeks, .

이를 통해, 항균성도 갖춘 것으로 확인되었으며, 때문에 오래 보관하여도 간장 게장이 변질되거나 상하지 않기 때문에 해충 등의 유입만 막는다면 장시간 보관하면서 취식할 수 있을 것으로 기대된다.It has been confirmed that it has antimicrobial properties. Therefore, even if it is stored for a long time, it is expected that it will be stored for a long time if the infestation of insects and the like is stopped only because the soy sauce crab is not changed or damaged.

Claims (3)

간장 게장 제조방법에 있어서;
꽃게 50kg을 기준으로 정제수 45L에 무우 600g, 인삼 200g, 둥글레 120g, 갈근 300g, 당귀 25g, 황귀 200g, 감초 80g, 계피가루 30g, 월계수잎 5g, 마른고추 100g, 양파 4kg, 대파 200g, 대추 150g, 통마늘 2500g, 생강 300g, 멸치 400g, 후추 15g, 설탕 2.5kg, 맥아물엿 4kg, 소고기 다시다 100g, 미원 15g, 청하 1kg을 혼합한 후 저으면서 약 50-60℃의 온도로 1시간 동안 우려내는 방식으로 이루어지는 육수 제조단계;
육수에 간장 22.5L를 부어 혼합한 다음 약 50-60℃의 온도로 더 가열하여 염도 4.2%가 되도록 졸이면서 향 발현을 위해 가스오브시 100g을 10분간 담궜다 건져내는 간장수 제조단계;
간장수를 상온에서 식힌 후 꽃게 50kg을 넣고 0℃에서 72시간 동안 숙성하는 냉장 숙성단계;
냉장 숙성이 완료되면, 간장수와 간이 밴 꽃게를 분리한 다음 간장수를 50-60℃로 가열하여 간장수의 염도가 3.0-3.2%가 되도록 조절하는 간장수 염도 조절단계;
염도가 조절되면, 간장수를 식힌 후 0℃에서 꽃게를 다시 넣고 당도 2.2%가 되도록 숙성하는 최종 숙성단계;를 포함하는 것을 특징으로 하는 간장 게장 제조방법.
A method for producing soy sauce paste, comprising:
Based on 50kg of crab 50g of purified water, 45L of purified water contains 600g of radish, 200g of ginseng, 300g of ginseng, 300g of ginseng, 300g of ginseng, 25g of ginseng, 200g of ginseng, 80g of licorice, 30g of cinnamon powder, 5g of laurel leaf, 100g of dried red pepper, The mixture was stirred for about 1 hour at a temperature of about 50-60 ° C while mixing with 2500 g of ginger, 300 g of ginger, 400 g of anchovies, 15 g of black pepper, 2.5 kg of sugar, 4 kg of malt syrup, 100 g of beef tallow, Broth production stage;
22.5 L of soy sauce was poured into the broth and then heated to a temperature of about 50-60 ° C to prepare a soy sauce water solution, which was salted to a salinity of 4.2% and dipped in 100 g of gas orb for 10 minutes to induce flavor;
Cooling the soy sauce water at room temperature, adding 50 kg of crab, and aging at 0 ℃ for 72 hours;
When the fermentation is completed, the liver water level is adjusted to the level of 3.0-3.2% in liver by heating the liver water to 50-60 ℃ after separating the liver and liver vaginal crabs.
And a final aging step in which the crab is re-introduced at 0 캜 after the soy sauce water is cooled, and the soy sauce is aged to have a sugar content of 2.2% when the salinity is controlled.
청구항 1에 있어서;
상기 육수 제조단계에서 사용하는 정제수는 이온교환법으로 정제한 이온교환수인 것을 특징으로 하는 간장 게장 제조방법.
The method of claim 1,
Wherein the purified water used in the broth production step is ion-exchanged water purified by an ion exchange method.
청구항 1에 있어서;
상기 간장수 제조단계 후, 간장수에 상기 꽃게 50kg을 기준으로 송진가루 15g, 프로폴리스 25g, 구연산 10g 및 디소듐이디티에이 5g, 말토덱스트린 20g을 더 첨가하는 기능강화물 첨가단계를 더 수행하는 것을 특징으로 하는 간장 게장 제조방법.The method of claim 1,
After the soy sauce water production step, a functional strengthening addition step of further adding 15 g of rice gruel powder, 25 g of propolis, 10 g of citric acid and 5 g of disodium iodate and 20 g of maltodextrin is further added to the soy sauce count based on 50 kg of the crab ≪ / RTI >
KR1020150113862A 2015-08-12 2015-08-12 Method for manufacturing soy crab Expired - Fee Related KR101717058B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020150113862A KR101717058B1 (en) 2015-08-12 2015-08-12 Method for manufacturing soy crab

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020150113862A KR101717058B1 (en) 2015-08-12 2015-08-12 Method for manufacturing soy crab

Publications (2)

Publication Number Publication Date
KR20160132341A KR20160132341A (en) 2016-11-18
KR101717058B1 true KR101717058B1 (en) 2017-03-16

Family

ID=57537722

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020150113862A Expired - Fee Related KR101717058B1 (en) 2015-08-12 2015-08-12 Method for manufacturing soy crab

Country Status (1)

Country Link
KR (1) KR101717058B1 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107125691A (en) * 2017-05-24 2017-09-05 衢州福创工业设计有限公司 A kind of halogen material and the method using the halogen material marinated food
KR102402639B1 (en) 2017-11-24 2022-05-26 삼성전자주식회사 Electronic device and method for communicating thereof
KR102261705B1 (en) * 2021-02-23 2021-06-07 임성근 Manufacturing method of versatile seasoning soy souce
KR102910702B1 (en) * 2023-03-10 2026-01-12 안재연 Manufacturing method of soy source using Solomon's seal and manufacturing method of souce using the soy source
KR102841583B1 (en) * 2025-03-03 2025-08-04 양희오 Method of making soy sauce for soy sauce crabs and soy sauce for soy sauce srabs made by this method

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101167811B1 (en) 2011-03-07 2012-07-25 인천대학교 산학협력단 Method for manufacturing crab preserved in soy sauce with ginseng and mushroom

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010010048A (en) * 1999-07-15 2001-02-05 이봉구 method for making a blue crabs pickled in soy sauce and method for packing thereof
KR100519944B1 (en) * 2002-08-12 2005-10-10 최정춘 a manufacturing method of pickled crab
KR101469342B1 (en) * 2013-01-07 2014-12-04 장심원 주식회사 The manufacturing method of sauce for crab marinated in soy sauce

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101167811B1 (en) 2011-03-07 2012-07-25 인천대학교 산학협력단 Method for manufacturing crab preserved in soy sauce with ginseng and mushroom

Also Published As

Publication number Publication date
KR20160132341A (en) 2016-11-18

Similar Documents

Publication Publication Date Title
CN102835641A (en) Areca nut brine
KR20160132341A (en) Method for manufacturing soy crab
CN102823826A (en) Self-help betel nut
KR101503424B1 (en) Manufacturing method of seasoned laver containing white bait and seasoned laver containing white bait manufactured by the same
CN106579103A (en) Instant suaeda salsa cold dish and production method thereof
KR102510215B1 (en) Method for manufacturing dressing source and the dressing source manufactured by the same
KR101167811B1 (en) Method for manufacturing crab preserved in soy sauce with ginseng and mushroom
CN107136464A (en) A kind of sesame paste and preparation method as hotpot condiment sauce
CN103371338A (en) Manufacturing method of vinegar-pepper green bean
CN110338362B (en) A kind of production method of squid ink flavor black spicy duck neck
KR20190006650A (en) Method for manufacturing a Seasoning crab sauce
CN104106760B (en) The debitterized technique of ginkgo nut or kernel
KR101173889B1 (en) method for manufacturing dried seafood sikhae, and the dried seafood sikhae produced thereby
KR100725182B1 (en) Health functional flavor and its manufacturing method using native plant material
KR20260050701A (en) Method for manufacturing soy crab
CN107095247A (en) A kind of halogen material for processing Cold spiced duck and preparation method thereof
KR100484510B1 (en) A processed anchovy seasoned with a traditional paste and sauce, its manufacturing method
CN112753996A (en) Minced garlic chilli sauce and preparation method thereof
KR101933043B1 (en) Method for Manufacturing Soy Sauce Marinated Crab Containing Allium hookeri
KR102744438B1 (en) Manufacturing method of broth sauce
CN102771565A (en) Purple sweet potato milk and preparation method thereof
KR20150114699A (en) manufacturing method of candy
JPH10234328A (en) Production of tofu
CN108208607A (en) A kind of peacock meat characteristic slaughterhouse and preparation method thereof
CN107114712A (en) A kind of mackerel normal temperature conditioning food

Legal Events

Date Code Title Description
PA0109 Patent application

St.27 status event code: A-0-1-A10-A12-nap-PA0109

PA0201 Request for examination

St.27 status event code: A-1-2-D10-D11-exm-PA0201

P11-X000 Amendment of application requested

St.27 status event code: A-2-2-P10-P11-nap-X000

P13-X000 Application amended

St.27 status event code: A-2-2-P10-P13-nap-X000

P22-X000 Classification modified

St.27 status event code: A-2-2-P10-P22-nap-X000

G15R Request for early publication
PG1501 Laying open of application

St.27 status event code: A-1-1-Q10-Q12-nap-PG1501

PE0701 Decision of registration

St.27 status event code: A-1-2-D10-D22-exm-PE0701

GRNT Written decision to grant
PR0701 Registration of establishment

St.27 status event code: A-2-4-F10-F11-exm-PR0701

PR1002 Payment of registration fee

St.27 status event code: A-2-2-U10-U11-oth-PR1002

Fee payment year number: 1

PG1601 Publication of registration

St.27 status event code: A-4-4-Q10-Q13-nap-PG1601

P22-X000 Classification modified

St.27 status event code: A-4-4-P10-P22-nap-X000

PR1001 Payment of annual fee

St.27 status event code: A-4-4-U10-U11-oth-PR1001

Fee payment year number: 4

PR1001 Payment of annual fee

St.27 status event code: A-4-4-U10-U11-oth-PR1001

Fee payment year number: 5

PC1903 Unpaid annual fee

St.27 status event code: A-4-4-U10-U13-oth-PC1903

Not in force date: 20220311

Payment event data comment text: Termination Category : DEFAULT_OF_REGISTRATION_FEE

PC1903 Unpaid annual fee

St.27 status event code: N-4-6-H10-H13-oth-PC1903

Ip right cessation event data comment text: Termination Category : DEFAULT_OF_REGISTRATION_FEE

Not in force date: 20220311