KR102002578B1 - The manufacturing method of swellfish paste sauce - Google Patents

The manufacturing method of swellfish paste sauce Download PDF

Info

Publication number
KR102002578B1
KR102002578B1 KR1020190057118A KR20190057118A KR102002578B1 KR 102002578 B1 KR102002578 B1 KR 102002578B1 KR 1020190057118 A KR1020190057118 A KR 1020190057118A KR 20190057118 A KR20190057118 A KR 20190057118A KR 102002578 B1 KR102002578 B1 KR 102002578B1
Authority
KR
South Korea
Prior art keywords
sauce
swellfish
mixture
present
powder
Prior art date
Application number
KR1020190057118A
Other languages
Korean (ko)
Inventor
최창업
한형석
김미정
박진희
임현정
김미홍
Original Assignee
최창업
한형석
김미정
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 최창업, 한형석, 김미정 filed Critical 최창업
Priority to KR1020190057118A priority Critical patent/KR102002578B1/en
Application granted granted Critical
Publication of KR102002578B1 publication Critical patent/KR102002578B1/en

Links

Classifications

    • 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
    • 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 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
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L27/14—Dried spices
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

The present invention is to provide a swellfish paste sauce used as a seasoning of dishes with flesh of swellfish and red pepper powder and a method for manufacturing a swellfish paste sauce which can be effectively used for mixed foods, soup or salad. The swellfish paste sauce of the present invention is manufactured by the processes of: grinding flesh of swellfish finely, mixing the same with bay salt and ripening the mixture; preparing a water parsley enzyme; filtering malt, inputting glutinous rice powder and fermenting the same; mixing red pepper powder and fermented soybean lump powder, kneading the ripened flesh of swellfish, water parsley enzyme and fermented glutinous rice powder, adding Soju (Korean distilled spirits) and kneading the mixture to prepare a sauce; and inputting the prepared sauce in a jar and ripening the sauce.

Description

복어장 소스 제조방법{The manufacturing method of swellfish paste sauce}BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a swellfish paste sauce,

본 발명은 복어살과 고춧가루로 요리의 양념으로 사용하는 복어장 소스에 관한 것으로, 비빔이나 탕 또는 샐러드에 효율적으로 사용할 수 있는 복어장 소스 제조방법에 관한 것이다.The present invention relates to a roasted fish sauce sauce used as a cooking spice in puffer fish paste and red pepper sauce, and relates to a method for manufacturing a saffron sauce sauce which can be efficiently used for bibimbun, hot water or salad.

복어는 맑은 강 하류와 바다가 만나는 지역에서 서식하며, 몸을 따뜻하게 하고, 혈액순환에 도움을 주며, 근육의 경화를 방지하고 부드럽게 하는 장점이 있고, 단백질과 비타민 B1,B2 등이 풍부하고, 유지방이 없어 고혈압, 당뇨병, 신경통 등의 성인병 예방과 함께 간장 해독 효과가 있어 해장용으로 애용하고 있다.Fugu live in the area where the clear river downstream and the sea meet, and it has the advantage of warming the body, helping the blood circulation, preventing the hardening of the muscle and softening it. It is rich in proteins and vitamins B1 and B2, There is no prevention of adult diseases such as hypertension, diabetes, neuralgia and soy sauce detoxification effect, and is used as a seaweed.

복어의 간과 난소, 창자, 혈액, 피부에 "테트로도톡신"이라는 맹독을 포함하고 있기 때문에 전문 요리점에서 탕이나 찜 또는 회의 형태로 즐길 수밖에 없고, 이로 인하여 가정에서 손쉽게 먹을 수 있기는 어려운 것으로, 몸에 이로운 복어살을 고추장 형태로 제공함으로써, 비빔이나 탕 또는 전골 등의 요리로 간편하게 섭취할 수 있도록 하는 것이다.Because it contains toxic substance called "tetrodotoxin" in liver, ovary, intestines, blood and skin of blowfish, it is inevitable to enjoy in tang or steamed or meeting form in specialty restaurant, and it is difficult to eat easily at home by this, By providing puffer fish in the form of kochujang, it can be easily ingested by cooking such as bibimbap, tang or hotpot.

즉, 비빔요리나 탕 등의 요리에는 고추장을 주재로 하는 소스로 첨가되고 있으나, 복어를 추가하여 제조된 것은 없었다.That is, although the sauces such as bibimbu and tang were added as sauces based on red pepper paste, none were produced by adding pufferfish.

특허등록 10-1061538호(2011.08.26. 등록)Patent registration 10-1061538 (Registered on August 26, 2011) 특허등록 10-0743134호(2007.07.20. 등록)Patent Registration 10-0743134 (Registered July 20, 2007) 특허등록 10-0586914호(2006.05.29. 등록)Patent Registration 10-0586914 (Registered on May 29, 2006) 특허등록 10-0671771호(2007.01.15. 등록)Patent registration 10-0671771 (Registered on January 15, 2007)

본 발명은 가정에서는 복어를 쉽게 조리해서 먹을 수 없는 문제와 항시 복어맛을 즐길 수 없는 문제를 해결하기 위한 것으로, 복어살을 고춧가루와 혼합하여 복어장 양념을 제조함으로써, 비빔이나 탕, 전골, 샐러드 등을 만들 때 양념으로 첨가하여 복어의 새로운 맛을 즐기도록 하는 한편 복어의 영양을 섭취할 수 있도록 하는 것이다.The present invention aims at solving the problems that can not be easily cooked and can not be eaten at home and can not enjoy the taste of blowfish at home, by mixing puffer fish with red pepper powder to produce puffer fish sauce, When you make your back, you can add it as seasoning so that you can enjoy the new flavor of the blowfish while you can get the nutrition of the blowfish.

본 발명은 복어살을 곱게 갈아준 후 천일염과 버무려 숙성시키는 과정과, 미나리 효소를 제조하는 과정과, 엿기름을 거른 후 찹쌀가루를 넣고 삭히는 과정과, 고춧가루와 메주가루를 풀어준 후 상기에서 준비한 숙성된 복어살과 미나리 효소 및 삭힌 찹쌀가루를 반죽하되 소주를 첨가하여 반죽하는 소스제조 과정과, 제조된 소스를 항아리에 넣어 숙성시키는 과정을 수행함으로써 제조되는 복어장 소스에 관한 것으로, 비빔이나 탕 또는 전골이나 샐러드 등의 요리를 할 때 양념으로 간편하게 첨가하여 요리를 완성시키는 것이다.The present invention relates to a process for preparing a puffer fish, which comprises finely grinding puffer fish and then aging the fish with a salt solution, aging the fish, preparing a parsley enzyme, filtering the maltose and then adding the glutinous rice powder and removing the red pepper powder and meju powder, Which is prepared by kneading a puffer fish paste, a buttercup enzyme and a glutinous rice flour, adding a soju and kneading the sauce, and a process of aging the prepared sauce into a jar, When cooking dishes such as hotpot and salad, it is easy to add in seasoning to complete the dish.

본 발명의 복어장 소스는 고추장 양념과 같이 언제든지 필요한 량만큼 덜어서 사용할 수 있는 것이어서, 사용이 간편하고, 특히, 복어장 소스의 사용으로 더욱 맛있는 요리를 조리할 수 있음은 물론 복어의 영양을 섭취할 수 있는 것이다.The pufferfish sauce according to the present invention can be used at any time as much as necessary, such as red pepper sauce, so that it is easy to use, and in particular, it can cook more delicious dishes by using the sauce of blowfish sauce, You can.

본 발명은 가정에서 쉽게 조리할 수 없는 복어를 항시 섭취할 수 있도록 하는 한편 고추장과 같은 소스로 제조하여 사용이 간편한 이점이 있는 것으로, 통상의 탕이나 전골 또는 비빔이나 샐러드 요리사 양념으로 복어장 소스를 첨가하여 누구나 간편하게 섭취할 수 있는 것이다.The present invention allows the user to take pufferfish which can not be easily cooked at home at any time, and also has the advantage of being easy to use since it is made from sauces such as kochujang and is easy to use. The sauce of pufferfish sauce It can be easily ingested by anyone.

본 발명의 복어장 소스는 구입 후 사용이 가능한 것이어서, 요리에 미숙한 사람이 복어맛을 내는 요리를 간단히 조리하여 맛있는 복어맛과 양양을 간편하게 즐길 수 있다. The pufferfish sauce according to the present invention can be used after purchase, so that a person who is inexperienced in cooking can easily cook pufferfish dishes to enjoy delicious pufferfish flavor and richness.

본 발명은 복어를 고춧가루와 혼합하여 고추장 양념처럼 사용할 수 있는 복어장 소스를 제조하는 것으로, 독이 있기 때문에 전문적인 처리를 거치지 않고는 먹을 수 없는 복어를 간단히 먹을 수 있도록 하는 한편 언제든지 복어장 소스의 사용으로 복어맛을 볼 수 있도록 함으로써 새로운 복어장 소스의 맛과 함께 복어의 영양을 섭취할 수 있다.The present invention is to produce a blowfish sauce sauce which can be used like a red pepper sauce by mixing blowfish with red pepper powder, so that it is possible to easily eat the blowfish that can not be eaten without being subjected to professional treatment, and at the same time, So that you can enjoy the taste of blowfish as well as the taste of fresh blowfish sauce.

복어는 독을 포함하기 때문에 전문 요리사가 조리하지 않으면 즐길 수 없는 음식이지만, 고추장과 같은 양념은 갖은 요리를 할 때 첨가하는 것이어서, 복어를 고추장과 같은 복어장 소스로 만들어 누구나 시기에 관계없이 복어장 소스의 사용으로 복어가 추가된 새로운 맛을 느끼도록 하는 한편 복어의 영양을 섭취하는 것이다.Because the pufferfish contains poison, it is a food that professional chefs can not enjoy unless cooked. However, spices such as kochujang are added when cooking, so they make pufferfish like bokjangjang sauce like kochujang, The use of sauce makes you feel a new taste added with blowfish, while eating nutrition of blowfish.

본 발명은 복어살을 곱게 갈아준 후 천일염과 버무려 숙성시키는 과정과, 미나리 효소를 제조하는 과정과, 엿기름을 거른 후 찹쌀가루를 넣고 삭히는 과정과, 고춧가루와 메주가루를 풀어준 후 상기에서 준비한 숙성된 복어살과 미나리 효소 및 삭힌 찹쌀가루를 반죽하되 소주를 첨가하여 반죽하는 소스제조 과정과, 제조된 소스를 항아리에 넣어 숙성시키는 과정을 수행함으로써 누구나 간편하게 사용할 수 있는 복어장 소스를 제조하는 것이다.The present invention relates to a process for preparing a puffer fish, which comprises finely grinding puffer fish and then aging the fish with a salt solution, aging the fish, preparing a parsley enzyme, filtering the maltose and then adding the glutinous rice powder and removing the red pepper powder and meju powder, The sauce is made by kneading the puffer fish meat, the parsley enzyme, and the glutinous rice flour mixed with shochu and kneading the sauce, and by making the prepared sauce into a jar and aging it.

이하, 본 발명의 제조방법을 상세히 설명한다.Hereinafter, the production method of the present invention will be described in detail.

본 발명의 복어장 소스는 고추장과 같이 각종 음식의 조리시에 양념으로 사용할 수 있는 것이어서, 비빔이나 탕 또는 전골이나 샐러드 등의 요리 종류에 관계없이 사용이 가능하고, 또한, 고추장 양념과 같이 사용에도 제한이 없는 것이어서, 복어맛과 고추장 맛을 함께 느끼기 위한 요리에는 부담없는 사용이 가능한 것이다.The brewer's sauce sauce of the present invention can be used as a spice when cooking various foods such as red pepper paste, so that it can be used regardless of the kinds of dishes such as bibimbap, hotpot, or hotpot and salad. Also, There is no limit, so it is possible to use the dish to feel the pufferfish taste and the kochujang taste together.

본 발명의 복어장 소스는 복어살을 갈아서 천일염과 버무려 숙성시키는 과정과, 미나리 효소를 제조하는 과정과, 엿기름을 거른 후 찹쌀가루를 넣고 삭히는 과정과, 고춧가루와 메주가루를 풀어준 후 준비된 복어살과 미나리 효소 및 삭힌 찹쌀가루를 소주와 함께 반죽하는 소스제조 과정과, 제조된 소스를 숙성시키는 과정으로 이루어지게 되며, 이하, 각각의 과정별로 상세히 설명한다.The roasted fish sauce according to the present invention is prepared by grinding the roasted puffer fish and processing the roasted and salted roasted fish, the process of producing the parsley enzyme, the process of putting and removing the glutinous rice powder after filtering the malt, A sauce preparation process of kneading a buttercup, a buttercourse enzyme and a glutinous rice flour together with a soju, and a process of aging the sauce thus prepared.

1). 복어살 숙성과정One). Puffer fish aging process

껍질과 뼈 및 내장을 제거하여 손질을 마친 복어살 3Kg을 준비하여 곱게 갈아주되 복어살은 통상의 생선 믹서기를 이용하여 3회 갈아주고, 준비된 복어살은 간수를 뺀 천일염 1.5Kg을 혼합하여 버무린 다음 12시간 숙성시켜 준비한다.Prepare 3Kg of puffer fish prepared by removing shells, bones and internal organs, and finely change. Puffer fish is changed into 3 times using a conventional fish mixer. The prepared puffer fish is mixed with 1.5Kg of salted salmon It is prepared by aging for 12 hours.

2). 미나리 효소 준비과정2). Mineral enzyme preparation course

미나리 3Kg과 황설탕 3Kg을 혼합한 다음 3개월 발효시켜 미나리 효소를 만든 후 액상의 효소액을 걸러서 준비한다.3 kg of parsley and 3 kg of sulfur sugar are mixed, and then fermented for 3 months to prepare a buttercup enzyme, and then the liquid enzyme solution is prepared.

3). 찹쌀가루 삭히는 과정3). Glutinous rice powder cutting process

엿기름 1Kg을 물 6리터에 넣고 여러 번 치댄 다음 소창에 걸러서 엿기름 액기스를 만들고, 상기 엿기름 액기스에 찹쌀가루 500g을 넣고 80oC의 온도를 유지하며 5시간을 삭혀서 준비한다.Put 1 kg of malt into 6 liters of water and hit it several times. Then, add the malt liquor to the malt liquor, add 500 g of glutinous rice powder to the malt liquor, and keep it at 80 o C for 5 hours.

이렇게 상기 과정을 거쳐서 숙성된 복어살과 미나리 효소 및 삭힌 찹쌀가루를 준비한 후에는 고추장을 만드는 과정과 유사하게 복어장 소스를 제조하게 되며, 이하, 복어장 소스의 제조 과정에 대하여 살펴본다.After preparing the aged puffer fish, the buttercup enzyme and the glutinous rice flour by the above process, the puffer fish sauce is prepared similarly to the process of making the kochujang. Hereinafter, the preparation process of the fish sauce sauce will be described.

먼저, 고운 고춧가루 2Kg과 곱게 빻은 메주가루 1Kg에 정제수 4리터를 넣고 덩어리지지 않게 잘 풀어준다.First, put 2Kg of red pepper powder and 1Kg of finely ground meju powder in 4 liters of purified water and loosen it well.

고춧가루와 메주가루를 정제수로 혼합이 완료된 후에는 상기에서 준비된 숙성된 복어살과 미나리 효소 및 삭힌 찹쌀가루를 넣어주되 알콜도수 30도의 소주 720㎖를 넣고 골고루 반죽한다.After mixing red pepper powder and meju powder with purified water, add the aged puffer fish, minarry enzyme, and glutinous rice flour prepared above, and add 720 ml of shochu alcohol with 30 degrees of alcoholic water, and knead evenly.

반죽이 완료된 내용물은 실온에서 이틀 동안 숙성시킨 다음 항아리에 옮겨 햇빛 발효가 이루어지게 6개월을 발효시킨 후 사용하며, 여기서 햇빛 발효는 항아리의 입구를 유리 덮개 등으로 덮어주어 햇빛이 닿을 수 있도록 한 상태에서 발효가 이루어지게 하는 것이다.The contents of the finished dough are aged at room temperature for two days, then transferred to a jar and used for fermentation for 6 months so that the sunlight fermentation takes place. Here, the sunlight fermentation covers the entrance of the jar with a glass cover so that the sunlight can reach So that fermentation can be performed.

상기 과정을 거쳐 완성되는 본 발명의 복어장 소스는 비빔이나 탕 또는 전골이나 샐러드 등의 조리를 할 때 취향에 맞추어 양념으로 첨가하여 조리를 할 수 있는 것으로, 복어 특유의 맛과 영양을 간편하게 즐길 수 있으며, 누구나 부담없이 복어장 소스를 이용한 조리가 가능함은 물론 맛있는 요리를 완성할 수 있다. The bacon sauce sauce according to the present invention, which is completed through the above process, can be cooked with seasoning added to the taste of bibim, bamboo, hotpot or salad, and can enjoy the taste and nutrition unique to the bacon It is possible for anyone to cook with bubble sauce sauce as well as delicious dishes.

본 발명에 제시된 방법으로 제조된 복어장 소스와 일반적인 형태로 사용하는 고추장 양념 및 양념장 소스에 대한 관능평가를 비교 실시하여 후각적인 선호도와 시각적인 선호도 및 맛을 평가하도록 하였으며, 관능평가 대상자는 대전광역시 유성구에서 현직으로 근무하는 조리사이고, 각 항목별로 7점법(1점 : 아주 나쁘다, 2점 : 나쁘다, 3점 : 조금 나쁘다, 4점 : 보통이다, 5점 : 조금 좋다, 6점 : 좋다, 7점 : 아주 좋다)에 의해 평가하도록 하였다.The sensory evaluations were made on the flavor preference, visual preference and taste of the pufferfish sauce prepared by the method of the present invention, and the general taste of the hot pepper paste sauce and sauce sauce. The sensory evaluation subjects were Daejeon Metropolitan City 4 points: Average, 5 points: Good, 6 points: Good, 7 points (1 point: Very bad, 2 points: Bad, 3 points: Point: very good).

평가자rater 후각적인선호도Olfactory preference 시각적인 선호도Visual preference 맛flavor AA 본 발명 소스The present invention source 66 44 44 고추장 소스Gochujang sauce 55 66 33 양념 소스Sauce sauce 77 55 33 BB 본 발명 소스The present invention source 55 33 55 고추장 소스Gochujang sauce 44 55 44 양념 소스Sauce sauce 33 44 44 CC 본 발명 소스The present invention source 77 55 55 고추장 소스Gochujang sauce 55 55 44 양념 소스Sauce sauce 55 44 55 DD 본 발명 소스The present invention source 44 44 44 고추장 소스Gochujang sauce 55 33 33 양념 소스Sauce sauce 55 44 55 EE 본 발명 소스The present invention source 44 55 66 고추장 소스Gochujang sauce 77 55 55 양념 소스Sauce sauce 55 44 66 FF 본 발명 소스The present invention source 55 44 44 고추장 소스Gochujang sauce 77 55 33 양념 소스Sauce sauce 44 33 55 GG 본 발명 소스The present invention source 66 33 77 고추장 소스Gochujang sauce 77 44 55 양념 소스Sauce sauce 55 55 66 HH 본 발명 소스The present invention source 55 33 66 고추장 소스Gochujang sauce 55 55 44 양념 소스Sauce sauce 55 44 44 II 본 발명 소스The present invention source 55 33 66 고추장 소스Gochujang sauce 44 55 55 양념 소스Sauce sauce 33 66 77 JJ 본 발명 소스The present invention source 44 55 77 고추장 소스Gochujang sauce 55 33 22 양념 소스Sauce sauce 55 55 55 KK 본 발명 소스The present invention source 66 44 66 고추장 소스Gochujang sauce 66 55 33 양념 소스Sauce sauce 44 33 77 LL 본 발명 소스The present invention source 55 66 77 고추장 소스Gochujang sauce 66 44 44 양념 소스Sauce sauce 55 33 55 MM 본 발명 소스The present invention source 66 44 66 고추장 소스Gochujang sauce 66 55 33 양념 소스Sauce sauce 55 44 44

상기 관능시험 결과를 볼 때 본 발명의 복어장 소스는 고추장 소스나 양념소스에 비하여 시각적이나 후각적으로 우수하고, 맛도 뛰어나다고 평가받고 있음을 알 수 있다.From the results of the sensory test, it can be seen that the blowfish sauce sauce according to the present invention is visually and olfactoryly superior to the koji sauce sauce or sauce sauce, and is evaluated as excellent in taste.

Claims (1)

껍질과 뼈 및 내장을 제거하여 손질을 마친 복어살 3Kg을 곱게 갈아준 후 간수를 뺀 천일염 1.5Kg과 버무린 다음 12시간 숙성시키는 과정과,
미나리 3Kg에 황설탕 3Kg을 혼합하여 3개월 발효시켜 미나리 효소를 만드는 과정과,
엿기름 1Kg을 물 6리터에 넣고 여러 번 치댄 다음 소창에 거른 후 찹쌀가루 500g을 혼합한 다음 80oC의 온도로 5시간을 삭히는 과정과,
고운 고춧가루 2Kg과 곱게 빻은 메주가루 1Kg에 정제수 4리터를 넣고 덩어리지지 않게 잘 풀어준 다음 상기에서 준비된 숙성된 복어살과 미나리 효소 및 삭힌 찹쌀가루와 함께 알콜도수 30도의 소주 720㎖를 넣고 골고루 반죽하는 과정과,
상기에서 반죽이 완료된 내용물은 실온에서 이틀 동안 숙성시킨 다음 항아리에 옮겨 6개월을 햇빛 발효시키는 과정에 의해 제조되는 복어장 소스 제조방법.After finishing 3Kg of puffer fish finely prepared by removing shells, bones and internal organs, 1.5Kg of salted salted salted salmon,
3 kg of parsley was mixed with 3 kg of sulfur sugar, and the mixture was fermented for 3 months,
1 Kg of malt was added to 6 liters of water, and the mixture was poured several times. Then, 500 g of glutinous rice flour was mixed with the mixture, and then the mixture was cooled to 80 ° C for 5 hours.
Put 2Kg of red pepper powder and 1L of finely ground meju powder in 4Kg of purified water. Then, add 720mL of soju with alcoholic water 30 ° C together with the aged puffer fish, minarry enzyme and hot glutinous rice prepared in the above. And,
Wherein the dough-finished contents are aged at room temperature for two days, then transferred to a pot and fermented for 6 months under sunlight.
KR1020190057118A 2019-05-15 2019-05-15 The manufacturing method of swellfish paste sauce KR102002578B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020190057118A KR102002578B1 (en) 2019-05-15 2019-05-15 The manufacturing method of swellfish paste sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020190057118A KR102002578B1 (en) 2019-05-15 2019-05-15 The manufacturing method of swellfish paste sauce

Publications (1)

Publication Number Publication Date
KR102002578B1 true KR102002578B1 (en) 2019-07-22

Family

ID=67469073

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020190057118A KR102002578B1 (en) 2019-05-15 2019-05-15 The manufacturing method of swellfish paste sauce

Country Status (1)

Country Link
KR (1) KR102002578B1 (en)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100586914B1 (en) 2005-02-25 2006-06-08 유동숙 The cooking method of the swellfish soup
KR100671771B1 (en) 2005-07-26 2007-01-22 이광훈 Flavoring source and method of manufacturing the same
KR100743134B1 (en) 2007-02-16 2007-07-27 이부곤 Method of producing swellfish extract
KR101061538B1 (en) 2008-09-10 2011-09-01 지진환 Puffer fish soup with bee wood and its manufacturing method and puffer fish cuisine using same
KR101304550B1 (en) * 2012-06-27 2013-09-05 현상효 Souce for fish cooking and that making method
KR20160044604A (en) * 2014-10-02 2016-04-26 이경호 The manufacturing method of swellfish yukgaejang
KR101832863B1 (en) * 2017-09-06 2018-02-27 최정옥 A method of producing blowfish bibimbap and a blowfish bibimbap produced thereby

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100586914B1 (en) 2005-02-25 2006-06-08 유동숙 The cooking method of the swellfish soup
KR100671771B1 (en) 2005-07-26 2007-01-22 이광훈 Flavoring source and method of manufacturing the same
KR100743134B1 (en) 2007-02-16 2007-07-27 이부곤 Method of producing swellfish extract
KR101061538B1 (en) 2008-09-10 2011-09-01 지진환 Puffer fish soup with bee wood and its manufacturing method and puffer fish cuisine using same
KR101304550B1 (en) * 2012-06-27 2013-09-05 현상효 Souce for fish cooking and that making method
KR20160044604A (en) * 2014-10-02 2016-04-26 이경호 The manufacturing method of swellfish yukgaejang
KR101832863B1 (en) * 2017-09-06 2018-02-27 최정옥 A method of producing blowfish bibimbap and a blowfish bibimbap produced thereby

Similar Documents

Publication Publication Date Title
KR101440903B1 (en) Method of manufacturing Kichan jjamppong with white soup and jjamppong thereof
CN104041796A (en) Soybean and black fungus paste and preparing process thereof
KR102288313B1 (en) Manufacturing method of seasoned pork ribs using black galic
CN105433112A (en) Making method of mustard soy
CN105747126A (en) Making method of braised pigeon
KR102566376B1 (en) a sauce for pork giblet and manufacturing methods thererof
CN107890078A (en) A kind of spiced hot beef sauce and preparation method thereof
KR102002578B1 (en) The manufacturing method of swellfish paste sauce
WO2022092751A1 (en) Budae-jjigae source using fine ginseng and preparation method therefor
CN108464485A (en) A kind of preparation method for the oyster sauce that reduces internal heat
CN106259765A (en) A kind of Carnis Gallus domesticus crisp short cakes with sesame and preparation method thereof
CN106174122A (en) A kind of Fructus Citri Limoniae is promoted the production of body fluid stomach invigorating dried beef and preparation method thereof
CN106035568A (en) Chrysanthemum-flavored short bread and making method thereof
KR101848805B1 (en) Pheasant sauce with herb medicine extract and manufacturing method of the same
KR100884091B1 (en) Red pepper paste mixed with dried yellow corvina and preparing method thereof
KR20170053915A (en) Method for production of dakgalbi
KR100972997B1 (en) Sauce composition for cooking chicken and manufacturing method therefor
CN105725089A (en) Method for pickling marinated chicken feet
KR102312356B1 (en) Croquette with korean stew called budae jjigae taste and method for manufacturing the same
KR101746354B1 (en) Method manufacturing of Chinese weatherfish with Knife-cut noodles
CN106174060A (en) A kind of Radix et Caulis Opuntiae Dillenii stomach invigorating spleen reinforcing dried beef and preparation method thereof
KR20180014474A (en) The blowfish manufacturing method of noodle chogye
KR100680162B1 (en) Manufacturing method of kimchi fermented bread
KR20120093459A (en) The method for manufacturing a strip of noodle using snow crab
CN106305934A (en) Kiwi fruit flavor flaky pastry and manufacturing method thereof

Legal Events

Date Code Title Description
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant