KR102062523B1 - Manufacturing method of spicy chili pepper spice sauce - Google Patents
Manufacturing method of spicy chili pepper spice sauce Download PDFInfo
- Publication number
- KR102062523B1 KR102062523B1 KR1020180043065A KR20180043065A KR102062523B1 KR 102062523 B1 KR102062523 B1 KR 102062523B1 KR 1020180043065 A KR1020180043065 A KR 1020180043065A KR 20180043065 A KR20180043065 A KR 20180043065A KR 102062523 B1 KR102062523 B1 KR 102062523B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- minutes
- pepper
- soy sauce
- Prior art date
Links
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 32
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims description 20
- 235000015067 sauces Nutrition 0.000 title claims description 14
- 241001247145 Sebastes goodei Species 0.000 title claims description 4
- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- 235000013599 spices Nutrition 0.000 title description 2
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 56
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 53
- 239000006002 Pepper Substances 0.000 claims abstract description 51
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 51
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 51
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 51
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 30
- 235000019640 taste Nutrition 0.000 claims abstract description 27
- 241001454694 Clupeiformes Species 0.000 claims abstract description 24
- 235000019513 anchovy Nutrition 0.000 claims abstract description 24
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 16
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 15
- 235000004347 Perilla Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 241000287219 Serinus canaria Species 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 239000008213 purified water Substances 0.000 claims abstract description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- 210000004185 liver Anatomy 0.000 claims abstract description 6
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 5
- 241000722363 Piper Species 0.000 claims abstract 9
- 240000008574 Capsicum frutescens Species 0.000 claims description 26
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 241000234282 Allium Species 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 abstract description 20
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract description 20
- 239000001728 capsicum frutescens Substances 0.000 abstract description 20
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 240000007594 Oryza sativa Species 0.000 abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 9
- 239000004615 ingredient Substances 0.000 abstract description 9
- 235000009566 rice Nutrition 0.000 abstract description 9
- 235000012046 side dish Nutrition 0.000 abstract description 8
- 238000009835 boiling Methods 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 4
- 244000068988 Glycine max Species 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 240000003889 Piper guineense Species 0.000 description 42
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 16
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 10
- 235000011194 food seasoning agent Nutrition 0.000 description 9
- 241000251468 Actinopterygii Species 0.000 description 8
- 229960002504 capsaicin Drugs 0.000 description 8
- 235000017663 capsaicin Nutrition 0.000 description 8
- 235000019688 fish Nutrition 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 230000017531 blood circulation Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000014347 soups Nutrition 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 5
- 229930003268 Vitamin C Natural products 0.000 description 5
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 5
- 235000019154 vitamin C Nutrition 0.000 description 5
- 239000011718 vitamin C Substances 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 241001474374 Blennius Species 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 229920000855 Fucoidan Polymers 0.000 description 3
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 3
- 229930003451 Vitamin B1 Natural products 0.000 description 3
- 229930003471 Vitamin B2 Natural products 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 235000021109 kimchi Nutrition 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 229960002477 riboflavin Drugs 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 235000019654 spicy taste Nutrition 0.000 description 3
- 229960003495 thiamine Drugs 0.000 description 3
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 3
- 235000010374 vitamin B1 Nutrition 0.000 description 3
- 239000011691 vitamin B1 Substances 0.000 description 3
- 235000019164 vitamin B2 Nutrition 0.000 description 3
- 239000011716 vitamin B2 Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 241001125831 Istiophoridae Species 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 241000758706 Piperaceae Species 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 208000007502 anemia Diseases 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 230000003716 rejuvenation Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 210000001779 taste bud Anatomy 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 208000019553 vascular disease Diseases 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 206010049589 Afterbirth pain Diseases 0.000 description 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 241000252203 Clupea harengus Species 0.000 description 1
- 101000831205 Danio rerio Dynein axonemal assembly factor 11 Proteins 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 102100024282 Dynein axonemal assembly factor 11 Human genes 0.000 description 1
- 206010016326 Feeling cold Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241001559542 Hippocampus hippocampus Species 0.000 description 1
- 101000831210 Homo sapiens Dynein axonemal assembly factor 11 Proteins 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 108091034117 Oligonucleotide Proteins 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 235000004348 Perilla frutescens Nutrition 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000184734 Pyrus japonica Species 0.000 description 1
- 241000218206 Ranunculus Species 0.000 description 1
- 241000015177 Saccharina japonica Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 230000003627 anti-cholesterol Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000001164 bioregulatory effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- -1 calcium and iron Natural products 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- CYQFCXCEBYINGO-IAGOWNOFSA-N delta1-THC Chemical compound C1=C(C)CC[C@H]2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3[C@@H]21 CYQFCXCEBYINGO-IAGOWNOFSA-N 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 150000002066 eicosanoids Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 230000036543 hypotension Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 210000002445 nipple Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 229940012843 omega-3 fatty acid Drugs 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000009385 viral infection Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Images
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
본 발명은 간장에 숙성시킨 고추를 주원료로 사용하여 고추다대기를 제조함으로써 일반 고추다대기보다 훨씬 풍미가 깊고 맛이 좋아 김밥 속 재료, 밥을 비벼먹는 비빔장, 입맛을 돋우어 주는 반찬 등으로 유용하게 활용할 수 있도록 한 고추다대기 제조방법에 관한 것으로, 들기름 4~8 중량부와 간마늘 15~25 중량부와 간장고추지 또는 간장청양고추지 40~50 중량부와 굵은 멸치 5~15 중량부를 혼합하여 110~130℃에서 20~40초간 볶은 다음, 맛간장 5~10 중량부와 까나리액젓 5~10 중량부와 다시육수 3~8 중량부를 넣고 110~130℃에서 2~5분간 볶아서 제조될 수 있다.
상기 맛간장은 진간장 30~50 중량부와 다시마 0.5~5 중량부와 파 1~10 중량부와 미림 10~20 중량부와 표고버섯 0.5~5 중량부와 국간장 30~50 중량부를 넣고 110~130℃에서 2~5분간 끓인 다음 다시마를 꺼낸 후 100~110℃에서 8~15분간 추가로 끓인 다음 0~10℃의 냉장고에서 20~40분간 식힌 것일 수 있다.
상기 다시육수는 정제수 90~98 중량부와 다시마 0.5~3 중량부와 다시멸치 1~5 중량부를 넣고 110~130℃에서 2~5분간 끓인 다음 다시마를 꺼낸 후 100~110℃에서 8~15분간 추가로 끓인 다음 0~10℃의 냉장고에서 20~40분간 식힌 것일 수 있다.The present invention by using the red pepper matured in soy sauce as a main raw material to prepare a chilled pepper chiller than the normal chilled pepper, the flavor is much deeper and tastes better, it can be usefully used as ingredients in gimbap, bibimbang to eat rice, side dishes to enhance the taste It relates to a manufacturing method of soybean pepper, which is mixed with 4 to 8 parts by weight of perilla oil, 15 to 25 parts by weight of liver garlic, 40 to 50 parts by weight of soy pepper or soy sauce, and 5 to 15 parts by weight of anchovy. After roasting at 130 ° C. for 20-40 seconds, 5-10 parts by weight of soy sauce and 5-10 parts by weight of canary liquor and 3-8 parts by weight of broth can be prepared by roasting at 110-130 ° C. for 2-5 minutes.
The taste soy sauce is 30 ~ 50 parts by weight of soy sauce, 0.5 ~ 5 parts by weight of kelp, 1 ~ 10 parts by weight of green onions, 10 ~ 20 parts by weight of mirim and 0.5 ~ 5 parts by weight of shiitake mushrooms and 30 ~ 50 parts by weight of soy sauce 110 ~ After boiling for 2 to 5 minutes at 130 ℃ and take out the kelp and then further boiled for 8 to 15 minutes at 100 ~ 110 ℃ and may be cooled for 20 to 40 minutes in a refrigerator of 0 ~ 10 ℃.
The dashi broth is put into 90 ~ 98 parts by weight of purified water and 0.5 to 3 parts by weight of kelp and 1 to 5 parts by weight of kelp anchovies and boiled for 2 to 5 minutes at 110 ~ 130 ℃ and then take out kelp for 8 to 15 minutes at 100 ~ 110 ℃ After further boiling, it may be cooled for 20 to 40 minutes in a refrigerator at 0 to 10 ° C.
Description
본 발명은 고추다대기 제조방법에 관한 것으로, 상세하게는 간장에 숙성시킨 고추를 주원료로 사용하여 고추다대기를 제조함으로써 일반 고추다대기보다 훨씬 풍미가 깊고 맛이 좋아 김밥 속 재료, 밥을 비벼먹는 비빔장, 입맛을 돋우어 주는 반찬 등으로 유용하게 사용할 수 있도록 한 것이다.The present invention relates to a method for producing hot pepper, specifically, by using hot pepper aged in soy sauce as a main raw material to prepare hot pepper, the flavor is much deeper and tastes better than the general hot pepper, and the ingredients in kimbap, bibimjang, which are eaten with rice, It will be useful as a side dish to enhance your taste buds.
일반적으로 다대기란 고춧가루, 다진 마늘, 간장과 같은 여러 가지 조미료를 활용하여 만든 얼큰한 맛의 양념을 뜻하며, 주로 탕이나 국, 냉면 등의 추가 양념으로 사용된다. In general, dadaegi means a spicy taste made by using various seasonings such as red pepper powder, chopped garlic, and soy sauce, and is mainly used as an additional spice such as hot water, soup, and cold noodles.
한편 고추다대기(Spicy Chili Pepper Sauce)는 마른 멸치와 다진 청양고추를 한데 넣어 볶다가 물과 간장을 넣어 간을 맞춘 다진 양념으로, 멸치의 고소한 맛과 청양고추의 얼큰한 맛이 어우러져, 밥에 넣어 비벼 먹어도 좋으며 탕이나 국수 등의 간을 맞추는데 활용하여도 좋은 요리이다. Spicy Chili Pepper Sauce is chopped dried anchovies and chopped Cheongyang peppers, and then marinated in water and soy sauce. It is good to eat and can be used to make soups or noodles.
고추다대기의 재료중 하나인 청양고추는 가지과의 한해살이 풀로 캡사이신(Capsaicin)이 다량으로 함유되어 있어 매운맛이 강하다. 청양고추는 6월부터 11월까지가 제철로, 과피가 두꺼워 오래 두었다 먹어도 맛이 변하지 않는 장점이 있으며, 일반 고추보다 많은 양의 비타민 C를 함유하고 있어 면역력 강화, 피로 해소, 피부 미용 등에 도움이 된다. 또한 다량으로 함유된 캡사이신(Capsaicin)은 소화에도 좋으며, 혈액순환에 도움이 되므로 동맥경화와 같은 혈관 질환 예방에 효과적인 식품으로 알려져 있다. 그러나 기존 고추다대기의 경우 청양고추를 숙성하지 않고 단순히 주원료로 사용하여 제조함으로써 맛과 풍미가 일반 고추다대기와 비슷한 정도에 그치고 있는 실정이다.Cheongyang pepper, one of the ingredients of red pepper, is an annual herb that is strong in spicy taste because it contains a large amount of capsaicin. Cheongyang pepper is in season from June to November, and the skin remains thick for a long time.The taste does not change even if you eat it.It contains more vitamin C than regular pepper, which helps strengthen immunity, relieve fatigue, and cope with skin. do. In addition, a large amount of capsaicin (Capsaicin) is good for digestion, and is known as an effective food for preventing vascular diseases such as atherosclerosis because it helps blood circulation. However, in the case of the existing red pepper chops, the taste and flavor are just similar to those of the red pepper chopped by simply using the main ingredients as the main ingredients instead of ripening the cheongyang pepper.
본 발명은 간장에 숙성시킨 고추(일반고추, 청양고추, 녹광고추 등)를 주원료로 사용하여 제조함으로써 일반 고추다대기보다 훨씬 풍미가 깊고 맛이 좋아 김밥 속 재료, 밥을 비벼먹는 비빔장, 입맛을 돋우어 주는 반찬 등으로 사용(활용)할 수 있도록 한 고추다대기 제조방법을 제공함에 목적이 있다.The present invention is prepared by using the red pepper (aged pepper, cheongyang pepper, green advertising, etc.) aged in soy sauce as the main raw material, the flavor is much deeper and tastes better than ordinary red pepper, the ingredients in gimbap, bibimjang to grab rice, taste buds The main purpose is to provide a manufacturing method of hot pepper, which can be used (used) as a side dish.
본 발명의 고추다대기 제조방법은, 들기름 4~8 중량부와 간마늘 15~25 중량부와 간장고추지 40~50 중량부와 굵은 멸치 5~15 중량부를 혼합하여 110~130℃에서 20~40초간 볶은 다음, 맛간장 5~10 중량부와 까나리액젓 5~10 중량부와 다시육수 3~8 중량부를 넣고 110~130℃에서 2~5분간 볶아 제조하되; 상기 간장고추지는, 진간장 10~20 중량부와 설탕 5~15 중량부와 식초 3~8 중량부와 정제수 5~15 중량부를 넣고 110~130℃에서 2~5분간 끓인 소스를 소정 크기의 구멍이 다수(복수로) 형성된 녹광고추 50~70 중량부에 부어 소스가 녹광고추 내부로 스며 들도록 한 다음 0~10℃의 냉장고에서 2~4개월 숙성시켜 제조될 수 있다.Pepper production method of the present invention, 4 to 8 parts by weight of perilla oil, 15 to 25 parts by weight of liver garlic, 40 to 50 parts by weight of soy pepper, and 5 to 15 parts by weight of coarse anchovy by mixing 20 to 40 at 110 ~ 130 ℃ After roasting for 2 seconds, 5 ~ 10 parts by weight of soy sauce, 5 ~ 10 parts by weight of canary fish sauce and 3 ~ 8 parts by weight of broth broth are prepared and roasted for 2 to 5 minutes at 110 to 130 ° C; The soy pepper is put 10 ~ 20 parts by weight of soy sauce, 5-15 parts by weight of sugar, 3-8 parts by weight of vinegar and 5-15 parts by weight of purified water and boiled at 110-130 ° C. It can be prepared by pouring a large number (plural) of rust ad weights formed in 50 to 70 parts by weight so that the sauce penetrates into the rust ad weights and then aged in a refrigerator at 0 to 10 ° C. for 2 to 4 months.
본 발명의 고추다대기 제조방법은, 들기름 4~8 중량부와 간마늘 15~25 중량부와 간장청양고추지 40~50 중량부와 굵은 멸치 5~15 중량부를 혼합하여 110~130℃에서 20~40초간 볶은 다음, 맛간장 5~10 중량부와 까나리액젓 5~10 중량부와 다시육수 3~8 중량부를 넣고 110~130℃에서 2~5분간 볶아 제조하되; 상기 간장청양고추지는, 진간장 10~20 중량부와 설탕 5~15 중량부와 식초 3~8 중량부와 정제수 5~15 중량부를 넣고 110~130℃에서 2~5분간 끓인 소스를 소정 크기의 구멍이 다수 형성된 청양고추 50~70 중량부에 부어 소스가 청양고추 내부로 스며 들도록 한 다음 0~10℃의 냉장고에서 2~4개월 숙성시켜 제조될 수 있다.Pepper production method of the present invention, 4 to 8 parts by weight of perilla oil, 15 to 25 parts by weight of liver garlic and 40 to 50 parts by weight of soy chungyang pepper and 5 to 15 parts by weight of coarse anchovy are mixed 20 to 110 ~ 130 ℃ After roasting for 40 seconds, 5 to 10 parts by weight of soy sauce, 5 to 10 parts by weight of canary fish sauce, and 3 to 8 parts by weight of broth are prepared and then roasted for 2 to 5 minutes at 110 to 130 ° C .; The soy chungyang pepper, 10-20 parts by weight of soy sauce, 5-15 parts by weight of sugar, 3-8 parts by weight of vinegar and 5-15 parts by weight of purified water, boiled sauce at 110-130 ℃ for 2-5 minutes at a predetermined size Pour 50 ~ 70 parts by weight of the formed Cheongyang pepper can be prepared by soaking the sauce into the Cheongyang pepper and then aged for 2-4 months in the refrigerator of 0 ~ 10 ℃.
삭제delete
삭제delete
상기 맛간장은, 전체 중량부를 기준으로 진간장 30~50 중량부와 다시마 0.5~5 중량부와 파 1~10 중량부와 미림 10~20 중량부와 표고버섯 0.5~5 중량부와 국간장 30~50 중량부를 넣고 110~130℃에서 2~5분간 끓인 다음 다시마를 꺼낸 후 100~110℃에서 8~15분간 추가로 끓인 다음 0~10℃의 냉장고에서 20~40분간 식혀 제조될 수 있다.The taste soy sauce is based on the total weight parts 30 to 50 parts by weight, 0.5 to 5 parts by weight of kelp, 1 to 10 parts by weight of green onions, 10 to 20 parts by weight of mirim and 0.5 to 5 parts by weight of shiitake mushrooms and 30 ~ Put 50 parts by weight and boil at 110 ~ 130 ℃ for 2-5 minutes and then take out the kelp and then boil at 100 ~ 110 ℃ for 8-15 minutes and then cool for 20-40 minutes in a refrigerator at 0 ~ 10 ℃.
상기 다시육수는, 전체 중량부를 기준으로 정제수 90~98 중량부와 다시마 0.5~3 중량부와 다시멸치 1~5 중량부를 넣고 110~130℃에서 2~5분간 끓인 다음 다시마를 꺼낸 후 100~110℃에서 8~15분간 추가로 끓인 다음 0~10℃의 냉장고에서 20~40분간 식혀 제조될 수 있다. The kelp broth is 90 to 98 parts by weight of purified water and 0.5 to 3 parts by weight of kelp and 1 to 5 parts by weight of kelp anchovies and boiled at 110 to 130 ° C. for 2 to 5 minutes, and then 100 to 110 It can be prepared by further boiling for 8-15 minutes at ℃ and then cooled for 20-40 minutes in a refrigerator of 0 ~ 10 ℃.
본 발명의 고추다대기는 간장에 숙성시킨 고추를 주원료로 사용하여 만들기 때문에 일반 고추다대기보다 훨씬 풍미가 깊고 맛이 좋아 김밥 속 재료, 밥을 비벼먹는 비빔장, 입맛을 돋우어 주는 반찬 등에 활용할 수 있는 효과가 있다.The hot pepper of the present invention is made by using the red pepper matured in soy sauce as the main raw material, because the flavor is much deeper and tastes better than the normal hot pepper, the ingredients in gimbap, bibimbjang to eat rice, side dishes to enhance the taste is effective have.
본 발명에 포함된 청양고추 등은 다량의 비타민 C가 함유되어 있어서 면역력 강화, 피로 해소, 피부 미용 등에 도움이 되며, 또한 청양고추에 함유된 캡사이신(Capsaicin)에 의해 소화가 잘되고 혈액 순환에 많은 도움이 되므로 동맥경화와 같은 혈관 질환이 예방되는 등의 효과가 있는 매우 유용한 발명이다.Cheongyang pepper, etc. included in the present invention contains a large amount of vitamin C to help strengthen immunity, relieve fatigue, skin beauty, etc., and is also well digested by capsaicin (Capsaicin) contained in Cheongyang pepper and helps a lot in blood circulation. This is a very useful invention that is effective in preventing vascular diseases such as atherosclerosis.
도 1 : 본 발명 일 예로 도시한 관능 실험결과 그래프.1: Sensory experiment result graph shown as an example of the present invention.
이하, 본 발명의 바람직한 실시 예들을 상세히 설명하고자 한다. 본 발명의 실시 예들을 설명함에 있어 관련된 공지구성이나 기능에 대한 구체적인 설명은 본 발명의 요지가 모호해지지 않도록 생략한다.Hereinafter, exemplary embodiments of the present invention will be described in detail. In describing the embodiments of the present invention, a detailed description of a related well-known configuration or function is omitted so as not to obscure the subject matter of the present invention.
본 발명은 간장에 숙성시킨 고추를 주원료로 사용하여 제조하는 고추다대기 및 청양고추다대기는 일반(일반적인) 고추다대기보다 훨씬 풍미가 깊고 맛이 좋아 김밥 속 재료, 밥을 비벼먹는 비빔장, 입맛을 돋우어 주는 반찬 등에 활용할 수 있으며, 부재료를 이용하여 고추다대기가 제조되며 실시예는 다음과 같다.In the present invention, the pepper chilled and chilled chilled pepper prepared using soy sauce matured in soy sauce as a main ingredient is much deeper and tastes better than ordinary pepper chilled, and the ingredients in gimbap, bibimjang that cooks rice, enhances the taste. Can be used for side dishes, etc., using a subsidiary material is prepared for waiting for peppers.
본 발명 고추다대기를 제조할 때 사용되는 부재료에는 '간장고추지'와 '간장청양고추지'와 '맛간장' 및 '다시육수'가 포함되며 실시예는 다음과 같다.Subsidiary materials used in the preparation of the red pepper chillies of the present invention include 'soy sauce pepper' and 'soy sauce Cheongyang pepper' and 'taste soy sauce' and 'refreshing broth'. Examples are as follows.
<간장고추지 제조>Manufacture of Soy Sauce Pepper
후라이팬이나 찜솥 등에 전체 중량부를 기준으로 진간장 10~20 중량부와 설탕 5~15 중량부와 식초 3~8 중량부와 정제수 5~15 중량부를 넣고 110~130℃에서 2~5분간 끓인 소스를 소정 크기의 구멍이 다수(복수로) 형성된 녹광고추 50~70 중량부에 부어 소스가 녹광고추 내부로 스며 들도록 한 다음 0~10℃의 냉장고에서 2~4개월간 숙성시켜 간장고추지를 제조하였다.Add 10 to 20 parts by weight of soy sauce, 5 to 15 parts by weight of sugar, 3 to 8 parts by weight of vinegar, and 5 to 15 parts by weight of purified water to a frying pan or steamer, and boil the sauce at 110 to 130 ° C for 2 to 5 minutes. Soy pepper was prepared by pouring 50-70 parts by weight of the rust ad weight formed with a plurality of holes (multiple) of a predetermined size so that the source penetrated into the rust ad weight and then aging in a refrigerator at 0-10 ° C. for 2-4 months.
상기 녹광고추는, 풋고추 종류 중 하나이며 과형의 변화가 적고 광택이 극히 우수하여 절임에 적합한 고추이며, 세척 후 바늘 등에 의해 소정 크기와 간격의 구멍이 다수 형성되어 소스가 잘 스며들 수 있도록 구성된다.The rust adchuchu, one of the green pepper type, the change of the oversize and extremely excellent luster is suitable for pickling, and is formed so that a large number of holes of a predetermined size and interval are formed by a needle or the like after washing, so that the source can penetrate well. .
상기 '간장고추지'는 제철인 6~10월에 수확한 풋고추를 사용하고 0~10℃의 냉장창고에서 2~4개월간 숙성시켜 무르지 않고 아삭한 상태가 바람직하다.The 'soy pepper' is preferably in the crispy state without using the green pepper harvested in June-October, ripened for 2-4 months in a cold store at 0 ~ 10 ℃.
상기 고추의 섭취방법은, 날로 먹기도 하고 조림으로 먹기도 하며 장에 절이는 경우도 있고 장아찌, 조림, 전, 잡채, 튀김 등에 이용된다. The intake method of the pepper, eat raw or boiled, may also be pickled in the intestines, pickles, boiled, jeon, cheongchae, fried and used.
상기 고추의 음식궁합은 멸치와 적합하다. 즉, 멸치의 부족한 비타민 A를 풋고추가 보충해주는 역할을 할 뿐 아니라, 또한 고추다대기 1, 2를 제조할 때 5~15 중량부의 굵은 멸치가 혼합된다.The food compatibility of the pepper is suitable for anchovy. In other words, not only vitamin A lack of anchovy, but also serves to supplement the red pepper paste, when preparing the red pepper stand 1, 2, 5 to 15 parts by weight of coarse anchovy is mixed.
상기 고추는 비타민 C가 풍부하며, 비타민 A 등 각종 미네랄 영양소가 많아 항산화 작용이 뛰어나다.The pepper is rich in vitamin C, a lot of mineral nutrients such as vitamin A is excellent in antioxidant activity.
삭제delete
<간장청양고추지 제조>Manufacture of Soy Cheongyang Pepper
후라이팬이나 찜솥 등에 전체 중량부를 기준으로 진간장 10~20 중량부와 설탕 5~15 중량부와 식초 3~8 중량부와 정제수 5~15 중량부를 넣고 110~130℃에서 2~5분간 끓인 소스를 소정 크기의 구멍이 다수(복수로) 형성된 청양고추 50~70 중량부에 부어 소스가 청양고추 내부로 스며 들도록 한 다음 0~10℃의 냉장고에서 2~4개월간 숙성시켜 간장청양고추지를 제조하였다.Add 10 to 20 parts by weight of soy sauce, 5 to 15 parts by weight of sugar, 3 to 8 parts by weight of vinegar, and 5 to 15 parts by weight of purified water to a frying pan or steamer, and boil the sauce at 110 to 130 ° C for 2 to 5 minutes. Soy sauce Cheongyang pepper was prepared by pouring 50 ~ 70 parts by weight of Cheongyang pepper formed with a plurality of holes (multiple) of a predetermined size so that the source penetrated into Cheongyang pepper and then aged in a refrigerator at 0 ~ 10 ° C. for 2-4 months.
상기 '간장청양고추지'는 제철인 6~10월에 수확한 청양고추가 사용되며, 0~10℃의 냉장창고에서 2~4개월간 숙성시켜 무르지 않고 아삭한 상태가 바람직하다. 상기 청양고추는 입맛을 돋우는 용도로 많이 쓰이며, 세척 후 바늘 등에 의해 소정 크기와 간격의 구멍이 다수(복수로) 형성되어 소스가 잘 스며들 수 있도록 구성되며, 많이 사용하는 것보다 조림, 국, 탕, 볶음에 소량 사용한다.The 'soy sauce Cheongyang pepper' is used in the harvest season in June-October is used, it is preferable to ripen for 2 to 4 months in a refrigerated warehouse of 0 ~ 10 ℃ unchanged and crispy. The Cheongyang pepper is used for a lot of appetite, and after washing, a number of holes of a predetermined size and spacing are formed by a needle or the like (multiple), so that the sauce can penetrate well, and is used more than boiled, soup, Use a small amount for boiling and roasting.
<맛간장 제조><Made soy sauce>
후라이팬이나 찜솥 등에 전체 중량부를 기준으로 진간장 30~50 중량부와 다시마 0.5~5 중량부와 파 1~10 중량부와 미림 10~20 중량부와 표고버섯 0.5~5 중량부와 국간장 30~50 중량부를 넣고 110~130℃에서 2~5분간 끓인 다음 다시마를 꺼낸 후 100~110℃에서 8~15분간 추가로 끓인 다음 0~10℃의 냉장고에서 20~40분간 식혀 맛간장을 제조한다.30 to 50 parts by weight of soy sauce, 0.5 to 5 parts by weight of kelp, 1 to 10 parts by weight of green onions, 10 to 20 parts by weight of mirim, 0.5 to 5 parts by weight of shiitake mushrooms, and 30 to soy sauce Put 50 parts by weight, boil at 110 ~ 130 ℃ for 2 ~ 5 minutes, take out kelp, boil at 100 ~ 110 ℃ for 8 ~ 15 minutes and cool for 20 ~ 40 minutes in 0 ~ 10 ℃ refrigerator to prepare soy sauce.
상기 다시마를 장시간 끓일 경우, 수용성 식물섬유질인 '후코이단'이 분비되어 끈적거림의 원인이 되므로 끓는 물에 적정 시간 경과 후 건져내는 것이 맛간장 제조에 적합하다.When the kelp is boiled for a long time, the water-soluble plant fiber 'fucoidan' is secreted to cause stickiness, so it is suitable to prepare the soy sauce after boiling for a proper time.
<다시육수 제조><Reproduction of broth>
후라이팬이나 찜솥 등에 전체 중량부를 기준으로 정제수 90~98 중량부와 다시마 0.5~3 중량부와 다시멸치 1~5 중량부를 넣고 110~130℃에서 2~5분간 끓인 다음 다시마를 꺼낸 후 100~110℃에서 8~15분간 추가로 끓인 다음 0~10℃의 냉장고에서 20~40분간 식혀 다시육수를 제조한다.Add 90 to 98 parts by weight of purified water, 0.5 to 3 parts by weight of kelp and 1 to 5 parts by weight of anchovy, and then boil it at 110 to 130 ° C for 2 to 5 minutes, and then remove the kelp. Boil additionally for 8-15 minutes at ℃ and then cooled for 20-40 minutes in the refrigerator of 0 ~ 10 ℃ to prepare the broth again.
상기 다시육수는 멸치와 다시마 등이 포함되어 고추다대기를 제조할 때 감칠맛을 내거나 감칠맛을 끌어올리게 된다.The dashi broth includes anchovies and kelp, etc., when preparing a chilli pepper, it gives a rich flavor or raises the rich flavor.
상기 다시마를 장시간 끓일 경우 수용성 식물섬유질인 '후코이단'이 분비되어 끈적거림의 원인이 되므로 끓는 물에 적정 시간 경과 후 건져내는 것이 육수제조에 적합하다.When the kelp is boiled for a long time, the water-soluble plant fiber 'fucoidan' is secreted to cause stickiness, so it is suitable for broiler water to be extracted after a suitable time.
상기 부재료를 이용한 고추다대기 제조 실시예는 다음과 같다.An example of manufacturing red pepper waits using the subsidiary materials is as follows.
실시예 1 : 고추다대기 1Example 1 hot pepper 1
후라이팬에 전체 중량부를 기준으로 들기름 4~8 중량부와 간마늘 15~25 중량부와 간장고추지 40~50 중량부와 굵은 멸치 5~15 중량부를 혼합하여 110~130℃에서 20~40초간 볶은 다음, 맛간장 5~10 중량부와 까나리액젓 5~10 중량부와 다시육수 3~8 중량부를 넣고 110~130℃에서 2~5분간 졸여 골고루 볶아줌으로써 간장에 숙성시킨 고추다대기 1을 제조하였다.4 to 8 parts by weight of perilla oil, 15 to 25 parts by weight of liver garlic, 40 to 50 parts by weight of soy sauce, and 5 to 15 parts by weight of coarse anchovy are mixed in a frying pan for 20 to 40 seconds. After roasting, 5 ~ 10 parts by weight of soy sauce, 5 ~ 10 parts by weight of canary liquor, and 3 ~ 8 parts by weight of rejuvenated broth were added, and then boiled at 110-130 ° C. for 2 to 5 minutes, to prepare fermented soybean paste 1 ripened in soy sauce. .
상기 고추다대기 1의 간장고추지는 고추만 건져낸 다음 꼭지를 제거한 후 0.3~0.5cm 크기로 잘게 다진 것과, 굵은 멸치는 손질한 후 0.3~0.5cm 크기로 잘게 다진 것을 더 포함한다.The soy pepper of the chilli daegi 1 is to remove only the red pepper and then chopped and then finely chopped into 0.3 ~ 0.5cm size, and after cutting the thick anchovy further includes 0.3 ~ 0.5cm finely chopped.
상기 고추다대기 1은 0~10℃ 냉장고에서 20~40분간 식혀 용기에 담거나 포장함으로써 보관 및 유통 및 사용이 간편하다.The red pepper stand 1 is easy to store and distribute and use by cooling or packed in a container for 20 to 40 minutes in a refrigerator 0 ~ 10 ℃.
상기 고추다대기 1은 간장에 숙성 및 양념되어 풍미가 깊고 맛이 좋아 김밥 속 재료, 밥을 비벼먹는 비빔장, 입맛을 돋우어 주는 반찬 등으로 유용하게 사용할 수 있다.The hot pepper 1 is matured and seasoned in soy sauce, deep flavor and good taste can be usefully used as ingredients in gimbap, bibimbang to eat rice, side dishes to enhance the taste.
상기 까나리 액젓은, 까나리를 발효·숙성시켜 달인 다음 고운 베보자기나 창호지에 액젓만 받아 내린 것으로, 각종 김치와 찌개, 미역국, 나물무침, 달걀찜, 메밀육수 등에 간장 대신 사용하는 젓갈 종류이다. 상기 까나리 액젓은 내장 특유의 쓴맛이 있어 고소하고 담백한 맛을 가지며, 신선도를 높여주고 숙성을 촉진시킬 뿐 아니라 비타민B1·비타민B2·아미노산·불포화지방산 등을 많이 함유하고 있다.The canary fish sauce is fermented and matured by fermenting the canary, and then picked up in a fine Beboza or spearfish. It is a type of salted fish that is used instead of soy sauce for various kimchi and stew, seaweed soup, seasoned herbs, steamed eggs, and buckwheat broth. The Canary Fish Sauce has a bitter taste peculiar to the intestines, which has a savory and light taste, and enhances freshness and promotes ripening, and also contains a lot of vitamin B1, vitamin B2, amino acids, unsaturated fatty acids, and the like.
상기 들기름은 1년생 초본인 들깨(Perilla frutescens Britton var japonica Hara)를 착유한 기름으로 유지방 함유비율은 35 내지 50%로써, 참깨와 함께 영양학적으로 우수한 대표적인 조미 식품이다. 들깨는 오메가-3 계열의 지방산인 리놀렌산이 다량 함유되어 있어 고혈압, 알레르기성 질환 등의 성인병을 일으키는 에이코사노이드 합성을 억제하고, 학습능력 향상 및 수명연장 효과 등의 생체조절 기능이 있는 것으로 알려져 있다. 들깨 잎에는 식물성 정유로서 독특한 향기를 가진 페릴라 알데히드, 리모넨, 페릴라 케톤 등이 함유되어 있어 돼지고기나 생선회를 먹을 때 느끼한 맛이나 비린내를 없애주고 그 독특한 향은 입맛을 돋우어 줄수 있어 신선 잎채소로 이용되고 있으며, 들깨잎의 추출물은 화장품 색소나 향료로 이용되고 있다. The perilla oil is an oil milking perennial herb perilla (Perilla frutescens Britton var japonica Hara), which contains 35 to 50% milk fat, and is a representative nutritious seasoning food with sesame seeds. Perilla contains a large amount of omega-3 fatty acid linolenic acid, which inhibits the synthesis of eicosanoids that cause adult diseases such as hypertension and allergic diseases, and is known to have bioregulatory functions such as improving learning ability and extending lifespan. . Perilla leaves contain perilla aldehydes, limonene, and perilla ketones as vegetable essential oils, eliminating the taste and fishy smell of pork and sashimi. The extract of perilla leaves is used as cosmetic pigments and fragrances.
간장고추지는 아삭하게 씹히는 식감과 새콤하면서도 달콤하며, 매콤한 맛이 적절하게 조화를 이룬 밑반찬이며, 맛간장은 염도와 당도를 줄이면서 전체적인 맛의 조화를 이룬 조미이다.Soy sauce is a side dish with a crispy texture and a sour yet sweet and spicy taste. The soy sauce is a seasoning that combines overall taste while reducing salinity and sugar content.
간마늘은 마늘(창녕마늘) 꼭지를 제거한 뒤 세척 후 곱게 다져 만든 양념장으로 마늘의 자극성분은 탄산의 15배의 살균력이 있다. 또한 혈액순환을 촉진하며 발한, 이뇨, 살균, 냉증, 빈혈증, 저혈압에 좋다. Liver garlic is a seasoning made by removing garlic heads and washing them finely. Garlic has 15 times the sterilizing power of carbonic acid. It also promotes blood circulation and is good for sweating, diuresis, sterilization, coldness, anemia and hypotension.
마늘은 단백질, 지방질, 칼슘, 철분, 비타민B1, 비타민B2, 니아신, 비타민C 등 인체에 유익한 성분들이 함유되어 있어, 신진대사 촉진기능으로 피로회복, 강장효과, 간장기능 강화 등의 효능이 있고, 이상대사의 개선기능으로 당뇨병, 신경통, 위궤양, 항암작용, 간염 등에 효과가 있으며, 그 외에 혈액순환 촉진, 신경 안정작용, 기생충 구제 및 바이러스 감염 예방 등에 효능이 있는 것으로 알려져 있다. 그리고 알리신이라는 효능 물질이 함유되어 있는데, 항균작용 및 고혈압 및 혈액순환 개선 등의 유용한 작용을 하고, 인슐린의 분비를 촉진시켜 당뇨를 예방하며, 항암 효과가 탁월한 것으로 나타나 있다Garlic contains beneficial ingredients for human body such as protein, fat, calcium, iron, vitamin B1, vitamin B2, niacin, and vitamin C. It is effective for metabolism promoting fatigue recovery, tonic effect and strengthening liver function. It is known to be effective in diabetic, neuralgia, gastric ulcer, anticancer action, hepatitis, etc. as well as to improve blood circulation, nerve stabilization, parasite control and virus infection prevention. In addition, it contains a potent substance called allicin, which has useful effects such as antibacterial action, high blood pressure and blood circulation improvement, promotes the secretion of insulin to prevent diabetes, and has an excellent anti-cancer effect.
멸치는 청어목 멸치과의 바다 물고기로서 칼슘이 풍부하고, 생선의 뼈와 내장 전체를 먹게되므로 풍부한 영양분을 그대로 섭취할 수 있어 성장기 어린이 뿐만 아니라 노인에게도 권장할 만한 식품이며, 밑반찬으로 주로 쓰이는 멸치는 뼈를 튼튼하게 하는 인이 다량 함유되어 있다. 한방에서는 신장 질환을 예방하고 양기가 부족한 사람에게 이로운 식품으로 알려져 있고, 요즘에는 멸치를 이용해 천연조미료를 만들어 소금 대신 사용하는 가정이 늘어나고 있으며, 멸치 조미료로 만든 육수는 산후 지절통에 효과가 뛰어나고, 골다공증, 빈혈 예방에도 탁월하다. 또한 멸치에 함유된 타우린은 콜레스테롤 함량을 낮춰 심장질환을 예방하고, 아이들 지능 발달에도 효과가 있는 불포화지방산 EPA와 DHA가 들어있다.Anchovy is a sea fish of the herring anchovy family. It is rich in calcium and eats the whole bone and gut of fish, so you can consume the rich nutrients as it is recommended for growing children as well as the elderly. Contains a large amount of phosphorus to strengthen. In oriental medicine, it is known as a food that is beneficial to people who are suffering from kidney disease and lacking nourishment.In recent years, more and more families use natural seasonings using anchovies to replace salt, and broth made from anchovy seasonings is excellent for postpartum pain and osteoporosis. It is also excellent for preventing anemia. In addition, the taurine contained in anchovies contains low cholesterol and prevents heart disease, and contains unsaturated fatty acids EPA and DHA, which are also effective in the development of children's intelligence.
다시마(Laminaria japonica)는 갈조식물 모자반과에 속하는 해조류로, 우리나라에서 식용으로 널리 이용되고 있는 바닷말의 일종이다. 우리나라의 서해안, 남해안 및 제주지역뿐만 아니라 일본과 중국 등지에 널리 분포하고 있다. 상기 다시마는 칼슘과 철 등의 무기질과 비타민뿐만 아니라 아미노산과 식이섬유가 풍부하게 함유되어 있는 것으로 알려져 있으며, 최근 연구에서는 항균, 항산화, 항고지혈증, 항콜레스테롤 효과 등 다양한 기능성이 있는 것으로도 알려져 있다.Kelp (Laminaria japonica) is a seaweed belonging to the brown algae Mabban family and is a kind of sea horse widely used for food in Korea. It is widely distributed in the west coast, south coast, and Jeju region of Korea, as well as Japan and China. The kelp is known to contain abundant amino acids and dietary fiber as well as minerals and vitamins such as calcium and iron, and in recent studies, it is also known to have various functions such as antibacterial, antioxidant, anti-hyperlipidemia, and anti-cholesterol effects.
상기 다시마는 장시간 끓일 경우 수용성 식물섬유질인 '후코이단'이 분비되어 끈적거림의 원인이 되므로 끓는 물에 적정 시간 경과 후 건져내는 것이 적합하다.When kelp is boiled for a long time, the water-soluble plant fiber 'fucoidan' is secreted to cause stickiness, so it is suitable to remove it after boiling for a proper time.
실시예 2 : 고추다대기 2Example 2 hot pepper 2
후라이팬에 전체 중량부를 기준으로 들기름 4~8 중량부와 간마늘 15~25 중량부와 간장청양고추지 40~50 중량부와 굵은 멸치 5~15 중량부를 혼합하여 110~130℃에서 20~40초간 볶은 다음, 맛간장 5~10 중량부와 까나리액젓 5~10 중량부와 다시육수 3~8 중량부를 넣고 110~130℃에서 2~5분간 졸여 골고루 볶아줌으로써 간장에 숙성시킨 고추다대기 2를 제조하였다.4 to 8 parts by weight of perilla oil, 15 to 25 parts by weight of soy garlic, 40 to 50 parts by weight of soy sauce chili pepper, and 5 to 15 parts by weight of coarse anchovy are mixed in a frying pan. After roasting for 2 seconds, 5 ~ 10 parts by weight of soy sauce, 5 ~ 10 parts by weight of canary liquor, and 3 ~ 8 parts by weight of rejuvenated broth are prepared and boiled at 110-130 ° C. for 2 to 5 minutes to stir fry in soy sauce. It was.
상기 고추다대기 2의 간장청양고추지는 간장청양고추지에서 고추만 건져낸 다음 꼭지를 제거한 후 0.3~0.5cm 크기로 잘게 다진 것과, 굵은 멸치는 손질한 후 0.3~0.5cm 크기로 잘게 다진 것을 더 포함한다.The soy sauce Cheongyang pepper of the Chilli pepper waiting 2 is to remove only the pepper from the soy sauce Cheongyang pepper and then remove the nipple and finely chopped to 0.3 ~ 0.5cm size, and then chopped anchovies to 0.3 ~ 0.5cm size further comprises .
상기 고추다대기 2는 0~10℃ 냉장고에서 20~40분간 식혀 용기에 담거나 포장함으로써 보관 및 유통 및 사용이 간편하다.The red pepper stand 2 is easy to store and distribute and use by cooling or packed in a container for 20 to 40 minutes in a refrigerator 0 ~ 10 ℃.
상기 고추다대기 2는 간장에 숙성 및 양념되어 풍미가 깊고 맛이 좋아 김밥 속 재료, 밥을 비벼먹는 비빔장, 입맛을 돋우어 주는 반찬 등으로 유용하게 사용할 수 있다.The hot pepper 2 is matured and seasoned in soy sauce, deep flavor and good taste can be usefully used as ingredients in gimbap, bibimbang to eat rice, side dishes to enhance the taste.
상기 까나리 액젓은, 까나리를 발효·숙성시켜 달인 다음 고운 베보자기나 창호지에 액젓만 받아 내린 것으로, 각종 김치와 찌개, 미역국, 나물무침, 달걀찜, 메밀육수 등에 간장 대신 사용하는 젓갈 종류이다. 상기 까나리 액젓은 내장 특유의 쓴맛이 있어 고소하고 담백한 맛을 가지며, 신선도를 높여주고 숙성을 촉진시킬 뿐 아니라 비타민B1·비타민B2·아미노산·불포화지방산 등을 많이 함유하고 있다.The canary fish sauce is fermented and matured by fermenting the canary, and then picked up in a fine Beboza or spearfish. It is a type of salted fish that is used instead of soy sauce for various kimchi and stew, seaweed soup, seasoned herbs, steamed eggs, and buckwheat broth. The Canary Fish Sauce has a bitter taste peculiar to the intestines, which has a savory and light taste, and enhances freshness and promotes ripening, and also contains a lot of vitamin B1, vitamin B2, amino acids, unsaturated fatty acids, and the like.
본 발명의 고추다대기 1, 2는 멸치의 고소한 맛과 청양고추의 얼큰한 맛이 어우러져, 밥에 넣어 비벼 먹어도 좋으며 탕이나 국수 등의 간을 맞추는 데 활용하여도 좋은 요리이다. Chilli daegi 1, 2 of the present invention combines the taste of the anchovy and the taste of Cheongyang pepper, it can be eaten in rice, and can be used to match the seasoning of soup or noodles.
상기 청양고추는 가지과의 한해살이풀로 캡사이신(Capsaicin)이 다량 함유되어 있어 매운맛이 강하며, 과피가 두꺼워 오래 두었다 먹어도 맛이 변하지 않는 장점이 있으며 6월부터 11월까지가 제철이다. 또한 청양고추에는 일반 고추보다 많은 양의 비타민 C가 함유되어 있어서 면역력 강화, 피로 해소, 피부 미용 등에 도움되며, 캡사이신(Capsaicin)이 함유되어 있어 소화에 좋으며, 혈액순환에 도움되므로 동맥경화와 같은 혈관 질환 예방에 효과적인 식품이다. The Cheongyang pepper is an annual herb of the family of eggplant and contains a large amount of capsaicin (Capsaicin) is strong spicy, thick skin and long-lasting, the taste does not change even if eaten, the season is from June to November. In addition, Cheongyang pepper contains more vitamin C than regular pepper, which helps strengthen immunity, relieve fatigue, and cope with skin. Capsaicin is also good for digestion and helps blood circulation. It is an effective food for disease prevention.
실험예 : 관능검사Experimental Example: Sensory Test
본 발명에서 성인 남여 20명에게 시판되고 있는 기존의 고추다대기(대조구)와 상기 실시예 1에 의한 고추다대기 1과 실시예 2에 의한 고추다대기 2를 비교군임을 밝히지 않고 관능검사를 실시하였다. 20명의 관능검사 요원에게 대조구와, 실시예 1 및 실시예 2의 고추다대기를 각각 시식하게 한 후, 풍미, 감칠맛, 식감, 이치, 이미, 전체 평가에 대하여 관능검사를 실시하였으며, 대조구는 시판되고 있는 기존의 고추다대기를 사용하였으며, 관능시험은 5점 척도법으로 실시하였다. 관능 평점은 대단히 좋다 '5', 약간좋다 '4', 보통이다 '3', 약간 나쁘다 '2', 대단히 나쁘다 '1'로 하였으며, 관능 실험결과는 아래 표1과 같았다.In the present invention, the sensory test was performed without revealing that the existing hot pepper stand (control) and the hot pepper stand 1 according to Example 1 and the hot pepper stand 2 according to Example 2 were commercially available to 20 male and female adults. Twenty sensory test personnel were allowed to sample the control, and the hot peppers of Examples 1 and 2, respectively, and then sensory tests were performed on flavor, flavor, texture, value, and total evaluation. The existing hot pepper waiting was used, and the sensory test was carried out on a 5-point scale method. Sensory ratings were very good '5', slightly good '4', normal '3', slightly bad '2', very bad '1'. Sensory test results are shown in Table 1 below.
상기 표1에서 확인할 수 있듯이, 본 발명에 따른 실시예 1, 2의 고추다대기 1, 2는 시판되고 있는 기존 고추다대기(대조구)에 비해 풍미, 감칠맛, 식감, 이치, 이미는 물론 전체 평가(기호도)에서도 대조구에 비해 좋음을 확인할 수 있었으며, 청양고추가 사용된 실시예 2가 보다 더 좋은 평가를 얻었다.As can be seen in Table 1, the red pepper stand 1, 2 of Examples 1 and 2 according to the present invention compared to the existing red pepper stand (control) marketed flavor, rich taste, texture, reason, already, as well as overall evaluation (symbol diagram) In comparison with the control, it was confirmed that the good, and Example 2 in which the Chungyang pepper was used obtained a better evaluation.
이상과 같이 설명한 본 발명은 본 실시 예 및 첨부된 도면에 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 치환, 변형 및 변경이 가능하며, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어 자명한 것이다.The present invention described above is not limited to the present embodiment and the accompanying drawings, and various substitutions, modifications, and changes can be made without departing from the technical spirit of the present invention, and this is in the technical field to which the present invention belongs. It is self-evident for those of ordinary knowledge.
Claims (6)
상기 간장고추지는, 진간장 10~20 중량부와 설탕 5~15 중량부와 식초 3~8 중량부와 정제수 5~15 중량부를 넣고 110~130℃에서 2~5분간 끓인 소스를 소정 크기의 구멍이 다수 형성된 녹광고추 50~70 중량부에 부어 소스가 녹광고추 내부로 스며 들도록 한 다음 0~10℃의 냉장고에서 2~4개월간 숙성시킨 것이고,
상기 맛간장은, 진간장 30~50 중량부와 다시마 0.5~5 중량부와 파 1~10 중량부와 미림 10~20 중량부와 표고버섯 0.5~5 중량부와 국간장 30~50 중량부를 넣고 110~130℃에서 2~5분간 끓인 다음 다시마를 꺼낸 후 100~110℃에서 8~15분간 추가로 끓인 다음 0~10℃의 냉장고에서 20~40분간 식힌 것이고,
상기 다시육수는, 정제수 90~98 중량부와 다시마 0.5~3 중량부와 다시멸치 1~5 중량부를 넣고 110~130℃에서 2~5분간 끓인 다음 다시마를 꺼낸 후 100~110℃에서 8~15분간 추가로 끓인 다음 0~10℃의 냉장고에서 20~40분간 식힌 것을 특징으로 하는 고추다대기 제조방법.4 to 8 parts by weight of perilla oil, 15 to 25 parts by weight of liver garlic, 40 to 50 parts by weight of soy pepper, and 5 to 15 parts by weight of coarse anchovy, stir-fry at 110 to 130 ° C. for 20 to 40 seconds, and then 5 to 10 5 to 10 parts by weight and 5 to 10 parts by weight of canary liquor and 3 to 8 parts by weight of re-stock broth are prepared and roasted for 2 to 5 minutes at 110 to 130 ° C. to prepare chilli pepper;
The soy pepper is put 10 ~ 20 parts by weight of soy sauce, 5-15 parts by weight of sugar, 3-8 parts by weight of vinegar and 5-15 parts by weight of purified water and boiled at 110-130 ° C. Pour 50 ~ 70 parts by weight of the formed green leaflet adsorbed so that the sauce penetrates into the green leaflet and matured in the refrigerator at 0 ~ 10 ℃ for 2 ~ 4 months,
The taste soy sauce, 30 to 50 parts by weight of soy sauce, 0.5 to 5 parts by weight of kelp, 1 to 10 parts by weight of green onions, 10 to 20 parts by weight of mirim, 0.5 to 5 parts by weight of shiitake mushrooms and 30 to 50 parts by weight of soy sauce Boil at ~ 130 ℃ for 2-5 minutes, remove the kelp, boil at 100-110 ℃ for 8-15 minutes, and then cool for 20-40 minutes at 0-10 ℃.
The dashi broth is put into 90 ~ 98 parts by weight of purified water and 0.5 to 3 parts by weight of kelp and 1 to 5 parts by weight of kelp anchovies and boiled for 2 to 5 minutes at 110 ~ 130 ℃ and then take out kelp 8 ~ 15 at 100 ~ 110 ℃ Boil for additional minutes, the chilli pepper waiting method characterized in that cooled for 20 to 40 minutes in the refrigerator of 0 ~ 10 ℃.
상기 간장청양고추지는, 진간장 10~20 중량부와 설탕 5~15 중량부와 식초 3~8 중량부와 정제수 5~15 중량부를 넣고 110~130℃에서 2~5분간 끓인 소스를 소정 크기의 구멍이 다수 형성된 청양고추 50~70 중량부에 부어 소스가 청양고추 내부로 스며 들도록 한 다음 0~10℃의 냉장고에서 2~4개월간 숙성시킨 것이고,
상기 맛간장은, 진간장 30~50 중량부와 다시마 0.5~5 중량부와 파 1~10 중량부와 미림 10~20 중량부와 표고버섯 0.5~5 중량부와 국간장 30~50 중량부를 넣고 110~130℃에서 2~5분간 끓인 다음 다시마를 꺼낸 후 100~110℃에서 8~15분간 추가로 끓인 다음 0~10℃의 냉장고에서 20~40분간 식힌 것이고,
상기 다시육수는, 정제수 90~98 중량부와 다시마 0.5~3 중량부와 다시멸치 1~5 중량부를 넣고 110~130℃에서 2~5분간 끓인 다음 다시마를 꺼낸 후 100~110℃에서 8~15분간 추가로 끓인 다음 0~10℃의 냉장고에서 20~40분간 식힌 것을 특징으로 하는 고추다대기 제조방법.4 ~ 8 parts by weight of perilla oil, 15 ~ 25 parts by weight of soy garlic, 40 ~ 50 parts by weight of soy sauce chili pepper, 5 ~ 15 parts by weight of coarse anchovy, roasted at 110 ~ 130 ℃ for 20-40 seconds, and then 5 ~ soy sauce 10 to 10 parts by weight and 5-10 parts by weight of canary liquor and 3 to 8 parts by weight of broth again roasted at 110-130 ° C. for 2 to 5 minutes to prepare chilli pepper;
The soy chungyang pepper, 10-20 parts by weight of soy sauce, 5-15 parts by weight of sugar, 3-8 parts by weight of vinegar and 5-15 parts by weight of purified water, boiled sauce at 110-130 ℃ for 2-5 minutes at a predetermined size 50-70 parts by weight of the formed Cheongyang pepper was poured into the inside of the Cheongyang pepper and then aged in a refrigerator at 0-10 ° C. for 2-4 months,
The taste soy sauce, 30 to 50 parts by weight of soy sauce, 0.5 to 5 parts by weight of kelp, 1 to 10 parts by weight of green onions, 10 to 20 parts by weight of mirim, 0.5 to 5 parts by weight of shiitake mushrooms and 30 to 50 parts by weight of soy sauce Boil at ~ 130 ℃ for 2-5 minutes, remove the kelp, boil at 100-110 ℃ for 8-15 minutes, and then cool for 20-40 minutes at 0-10 ℃.
The dashi broth is put into 90 ~ 98 parts by weight of purified water and 0.5 to 3 parts by weight of kelp and 1 to 5 parts by weight of kelp anchovies and boiled for 2 to 5 minutes at 110 ~ 130 ℃ and then take out kelp 8 ~ 15 at 100 ~ 110 ℃ Boil for additional minutes, the chilli pepper waiting method characterized in that cooled for 20 to 40 minutes in the refrigerator of 0 ~ 10 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180043065A KR102062523B1 (en) | 2018-04-13 | 2018-04-13 | Manufacturing method of spicy chili pepper spice sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180043065A KR102062523B1 (en) | 2018-04-13 | 2018-04-13 | Manufacturing method of spicy chili pepper spice sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20190119734A KR20190119734A (en) | 2019-10-23 |
| KR102062523B1 true KR102062523B1 (en) | 2020-01-06 |
Family
ID=68460737
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020180043065A KR102062523B1 (en) | 2018-04-13 | 2018-04-13 | Manufacturing method of spicy chili pepper spice sauce |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102062523B1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102410856B1 (en) | 2019-11-16 | 2022-06-17 | 박동재 | A sauce comprising bone of flatfish and manufacturing method of the same |
| KR102443671B1 (en) * | 2020-04-03 | 2022-09-16 | 청양로컬푸드협동조합 | Method for making minced condiment |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050021619A (en) | 2003-08-19 | 2005-03-07 | 김경일 | Kimchi sauce prepared by freeze drying raw material, adding with salt and sugar and packaging under vacuum |
| KR20070095464A (en) | 2005-06-07 | 2007-10-01 | 정규화 | Multi functional food source1,2 |
| KR20140132809A (en) | 2013-05-06 | 2014-11-19 | 전북대학교산학협력단 | Novel species-specific oligonucleotide PCR primer for the molecular biological detection of the economically motivated adulteration red pepper powder |
-
2018
- 2018-04-13 KR KR1020180043065A patent/KR102062523B1/en active IP Right Grant
Non-Patent Citations (3)
| Title |
|---|
| 고추장아찌 재활용, 고추다대기. 네이버 블로그. [online], 2016.03.09, [2019년 5월 20일 검색], 인터넷: <URL:https://phpnet.blog.me/220649734470> |
| 매콤한 밥도둑 고추장물 만들기, 고추다대기. 만개의 레시피. [online], 2017.08.29, [2019년 5월 20일 검색], 인터넷: <URL:http://www.10000recipe.com/recipe/6875521> |
| 청양고추로 간장 고추장아찌 만드는법. 네이버 블로그. [online], 2017. 10. 14, [2019년 5월 20일 검색], 인터넷: <URL:https://blog.naver.com/seohyun_9088/221116750265 |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20190119734A (en) | 2019-10-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005499B (en) | Processing method of mushroom fragrance beef and mushroom fragrance beef | |
| CN103099237B (en) | Method for processing mushroom-flavor chicken and mushroom-flavor chicken | |
| CN103099239B (en) | Method for processing bean-flavor spiced goose and bean-flavor spiced goose | |
| CN104366432B (en) | The fragrant peppery yak meat of a kind of eutrophy and processing method thereof | |
| CN103099238A (en) | Method for processing bean-flavor spiced chicken and bean-flavor spiced chicken | |
| KR20190022075A (en) | Neungi mushroom sauce for broiled ribs with herb medicine extract and manufacturing method of the same | |
| CN105581132A (en) | Spicy shiitake mushroom minced chicken paste and making method thereof | |
| KR102381605B1 (en) | Manufacturing method of marajang | |
| CN103005482B (en) | Processing method of mushroom fragrance pork and mushroom fragrance pork | |
| CN103750275A (en) | Peanut meal chilli sauce and preparation method thereof | |
| KR100904923B1 (en) | Spice and manufacturing method of spiced meat | |
| KR102062523B1 (en) | Manufacturing method of spicy chili pepper spice sauce | |
| CN103478687A (en) | Instant needle mushroom sauce and preparation method thereof | |
| KR20190047932A (en) | Source composition for rice cake and manufacturing method for the same | |
| CN107373585A (en) | A kind of edible mushroom seasoning material and preparation method thereof | |
| KR101392552B1 (en) | Groundsel pickles prepared with japanese apricot juice and making process thereof | |
| CN104839573A (en) | Pickled pepper-flavored soybean paste and making method thereof | |
| KR101170803B1 (en) | Mixture meat, seafood stew containing mixture meat and its cooking method | |
| KR101607838B1 (en) | A process for the preparation of pork boiled in red ginseng sauce and the pork boiled in red ginseng sauce prepared therefrom | |
| KR101067994B1 (en) | A method for preparing soybean pickles | |
| KR101715837B1 (en) | A Hard-boiled Food Containing Mushroom and Chicken breast and A Method For Preparing Thereof | |
| CN110934280A (en) | Braised pot spicy sauce and preparation method and application thereof | |
| KR20130052980A (en) | Bossam kimchi seasoning composition using citron solution and production method thereof | |
| CN104041779A (en) | Wheaten food seasoning and making method thereof | |
| KR101645358B1 (en) | Ooctopus seasoned soy sauce using for japanese apricot spirits and it's manufacturing process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| AMND | Amendment | ||
| AMND | Amendment | ||
| E902 | Notification of reason for refusal | ||
| AMND | Amendment | ||
| E601 | Decision to refuse application | ||
| AMND | Amendment | ||
| X701 | Decision to grant (after re-examination) | ||
| GRNT | Written decision to grant |