KR102126720B1 - Method of seasoning bag for beanpaste soup with soybean paste of cube shape - Google Patents

Method of seasoning bag for beanpaste soup with soybean paste of cube shape Download PDF

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KR102126720B1
KR102126720B1 KR1020190102816A KR20190102816A KR102126720B1 KR 102126720 B1 KR102126720 B1 KR 102126720B1 KR 1020190102816 A KR1020190102816 A KR 1020190102816A KR 20190102816 A KR20190102816 A KR 20190102816A KR 102126720 B1 KR102126720 B1 KR 102126720B1
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miso
cube
soup
molding frame
soybean paste
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KR1020190102816A
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Korean (ko)
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조혜정
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어업회사법인 주식회사 조혜정의 멸치연구소
어업회사법인 주식회사 청해명가
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    • A23L11/20—
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
    • B65D85/808—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package for immersion in the liquid to release part or all of their contents, e.g. tea bags

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mechanical Engineering (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Manufacturing & Machinery (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The present invention relates to a method of manufacturing a soup bag for soybean paste soup containing cube-shaped soybean paste when soup or stew is being cooked, wherein the bag is formed in a mesh shape and contains anchovy, kelp, shrimp and soybean paste therein. As described above, a soup bag for soybean paste soup containing cube-shaped soybean paste according to the present invention includes soybean paste to be used for soybean paste soup, so that it is possible to reduce the hassle of adding soybean paste again after brewing broth. It is convenient to store and use the soup bag by including cube-shaped soybean paste, and even beginners can easily cook soybean paste stew because the soybean paste is included in a quantity.

Description

큐브형상의 된장이 포함된 된장국용 다시백 제조방법{Method of seasoning bag for beanpaste soup with soybean paste of cube shape}Method of seasoning bag for beanpaste soup with soybean paste of cube shape}

본 발명은 국물이나 찌개요리시 큐브형상의 된장이 포함된 된장국용 다시백은 그물망 형상으로 형성된 팩의 내부에 멸치, 다시마, 새우 및 된장이 포함되어 있는 것이 특징인 큐브형상의 된장이 포함된 된장국용 다시백 제조방법에 관한 것이다.The present invention is a miso soup containing a cube-shaped miso containing a anchovy, kelp, shrimp, and miso in the pack formed in a mesh-like shape. It relates to a method for manufacturing a dragon back bag.

우리나라 사람은 전통적으로 대부분의 끼니때 먹는 밥상에는 밥과 함께 국 또는 찌개가 포함되어 차려지게 된다.Korean people traditionally eat most meals during meals, including rice or soup with rice.

상기와 같은 국 또는 찌개의 깊은 풍미를 느끼게 하기 위하여 국 또는 찌개를 제작시 먼저 물에 다시마나 멸치를 넣어 끓여 육수를 우려낸 후, 원하는 기호 식품의 재료를 넣어 국 또는 찌개를 끊이게 되는 데 이때, 다시마나 멸치를 일일이 국자 또는 젓가락으로 이용하여 건져 내게 되며, 육수를 우려 내지 않고 국 또는 찌개를 끊이게 되면 그 깊은 풍미가 덜하게 된다.In order to feel the deep flavor of the soup or stew as described above, when making soup or stew, first boil kelp or anchovies in water to boil the broth, then add the ingredients of the desired food to break the soup or stew. Seaweed and anchovies are delivered using scoops or chopsticks individually, and if the soup or stew is cut without fear of broth, its deep flavor is lessened.

그러나 육수를 우려낸 후 남은 다시마나 멸치는 제거하여야 하는데 이는 여간 번거로운 일이 아닐 수 없다.However, kelp and anchovies left after the broth has to be removed must be removed, which is a cumbersome task.

이러한 문제점을 해결하기 위하여 안출된 육수용 다시백에 관한 종래기술로는 대한민국 공개특허공보 제2015-0083218호에 멸치가루 43~47중량%, 건새우가루 4~6중량%, 다시마가루 25~27중량%, 황태가루 9~11중량%, 계지가루 4~6중량%, 표고버섯가루 3~4중량%, 고추씨 4~6중량%, 후추 2~3중량%, 천일염 2~3중량%의 비율로 혼합하여 티백에 넣어 밀봉 처리한 것을 특징으로 한 해물 육수용 천연 다시백의 제조방법이 공개되어 있다.In order to solve these problems, prior art related to the back bag for broth for meat broth was 43-47% by weight of anchovy powder, 4-6% by weight of dried shrimp powder, 25-27% of kelp powder by Korean Patent Publication No. 2015-0083218. %, 9~11% by weight of yellow pollen powder, 4~6% by weight of gyeji powder, 3~4% by weight of shiitake mushroom powder, 4~6% by weight of red pepper seeds, 2-3% by weight of pepper, 2~3% by weight of sun salt A method of manufacturing a natural back bag for seafood broth is disclosed, which is mixed and sealed in a tea bag.

또 다른 종래기술로는 대한민국 공개특허공보 제2015-0104601호에 파0.5g, 양파0.2g, 표고버섯6g, 무우0.5g, 마늘1g, 마른멸치10g, 마른새우3g, 마른다시마2g, 홍합4g, 가다랑어포1g, 볶음참깨2g, 볶음들깨2g, 볶은검은깨1g, 볶은잣1g, 볶은콩1g, 페퍼먼트0.2g, 파마산치즈0.03g, 찹살1g, 후추0.1g, 조개2g, 콩나물0.25g, 소고기4g 중량 등을 건조한 후 잘 배합하고, 상기 재료들이 빠져 나가지 않도록 면거즈로 된 다시백에 넣어 밀봉하여서 된 것을 특징으로 하는 국 요리용 천연 다시백이 공개되어 있다.As another conventional technique, in Korean Patent Publication No. 2015-0104601, 0.5 g of green onion, 0.2 g of onion, 6 g of shiitake mushrooms, 0.5 g of radish, 1 g of garlic, 10 g of dried anchovy, 3 g of dried shrimp, 2 g of dried dashima, 4 g of mussels, 1g of bonito, 2g of fried sesame, 2g of fried sesame, 1g of fried black sesame, 1g of roasted pine nuts, 1g of roasted beans, 0.2g of parmesan, 0.03g of parmesan cheese, 1g of chopped meat, pepper 0.1g, shellfish 2g, bean sprouts 0.25g, beef A natural back bag for soup cooking has been disclosed, characterized in that 4 g weight, etc. are dried and well blended, and sealed in a bag made of cotton gauze so that the ingredients do not escape.

그러나 대부분의 조미 또는 다시백은 된장국 전용 다시백이 아니며, 된장국을 끊이기 위해서는 우려낸 육수에 된장을 다시 풀어 넣어야 하는 번거로움과 함께 초보자인 경우 정량을 가늠할 수 없어 적게 넣거나 또는 필요 이상으로 많이 넣기 때문에 제대로된 된장국을 끊이기 어렵다는 단점이 있다.However, most seasonings or back bags are not exclusively for miso soup, and since it is a hassle to re-release the miso in the broth that is in order to cut off the miso soup, it is impossible to measure the quantity in case of beginners. The disadvantage is that it is difficult to stop miso soup.

이에, 본 발명은 상술한 문제점을 해결하기 위하여 안출된 것으로, 다시백에 된장을 포함하여 된장국용으로 사용할 수 있도록 하되, 큐브형상의 된장을 포함함으로써 보관 및 사용이 편리하며, 정량으로 포함되어 있기에 된장국의 깊은 맛을 살려낼 수 있도록 한 큐브형상의 된장이 포함된 된장국용 다시백을 제공하고자 하는데 그 목적이 있다.Therefore, the present invention was devised to solve the above-mentioned problems, and it can be used for miso soup including miso in the back bag, but it is convenient to store and use by including cube-shaped miso, and is included in a quantitative manner. The purpose is to provide a bag for miso soup containing cube-shaped miso so that the deep flavor of the miso soup can be revived.

본 발명 큐브형상의 된장이 포함된 된장국용 다시백은 그물망 형상으로 형성된 팩의 내부에 멸치, 다시마, 새우 및 된장이 포함되어 있는 것이 특징이다.The present invention is characterized by containing anchovy, kelp, shrimp, and miso in the pack of miso soup containing cube-shaped miso soup.

상술한 바와 같이 본 발명 큐브형상의 된장이 포함된 된장국용 다시백은 다시백에 된장국용으로 사용할 수 있도록 된장이 포함되어 있어 육수를 우려낸 후, 다시 된장을 풀어 넣는 번거로움을 덜 수 있으며, 큐브형상의 된장을 포함함으로써 보관 및 사용이 편리하며, 정량으로 포함되어 있기에 초보자도 쉽게 된장찌개를 끊일 수 있다는 등의 현저한 효과가 있다.As described above, the back bag for miso soup containing the cube-shaped miso according to the present invention contains miso so that it can be used for miso soup in the back bag, and after worrying about the broth, the hassle of releasing the miso again can be reduced. It is convenient to store and use by including the miso in the shape, and since it is included in a quantitative manner, there is a remarkable effect that even a beginner can easily cut off the miso soup.

도 1은 본 발명 큐브형상의 된장제작용 성형틀 사시도.
도 2는 본 발명 큐브형상의 된장제작용 성형틀의 단면 개요도.
도 3은 본 발명의 큐브형상의 된장제작용 성형틀에 제조된 된장 배출기기 사시도.
도 4는 본 발명 큐브형상의 된장제작용 성형틀의 또 다른 실시에 따른 사시도.1 is a perspective view of the present invention in the form of a cube shaped miso paste forming mold.
Figure 2 is a cross-sectional schematic view of the present invention in the shape of a cube-shaped miso-forming mold.
3 is a perspective view of a miso discharge device manufactured in a cube-shaped miso-forming mold of the present invention.
Figure 4 is a perspective view according to another embodiment of the present invention cube-shaped miso-forming mold.

본 발명 큐브형상의 된장이 포함된 된장국용 다시백은 그물망 형상으로 형성된 다시백의 내부에 멸치, 다시마, 새우 및 된장이 포함되어 있는 것이 특징이다.The present invention is characterized by containing anchovy, kelp, shrimp, and miso in the inside of the back bag formed in a mesh shape.

상기 된장은 큐브 형상으로 제작되는 것이 특징이다.The miso is characterized by being manufactured in a cube shape.

이하, 본 발명 큐브형상의 된장이 포함된 된장국용 다시백 제조방법을 상세히 설명하면 다음과 같다.Hereinafter, a method for manufacturing a back bag for miso soup containing cube-shaped miso in the present invention will be described in detail.

본 발명은 된장찌개를 전용으로 끓일 수 있는 다시백에 관한 것으로, 더욱 상세하게는 육수를 우려낼 수 있도록 내부에 조미재료가 담겨 있는 다시백에 된장도 함께 포함하였다.The present invention relates to a back bag that can boil miso stew exclusively, and more specifically, the back bag containing seasoning material is also included in the back bag to make broth.

상기 다시백은 다수의 타공망이 형성되어 있는 것으로, 내부에 내장되는 조미재료로는 건조된 멸치, 다시마, 새우를 사용하며, 멸치 50중량부에 대하여 다시마는 20중량부, 새우는 10중량부가 포함되며, 된장은 20중량부를 포함하도록 한다.The back bag is formed of a number of perforated networks, and as a seasoning material incorporated therein, dried anchovy, kelp, and shrimp are used, and 20 parts by weight of kelp and 50 parts by weight of shrimp are included with respect to 50 parts by weight of anchovy. The miso should contain 20 parts by weight.

특히, 상기 된장은 큐브형상으로 제작한 것을 사용하였다.In particular, the miso was prepared in a cube shape.

큐브형상의 된장은 메주로부터 된장을 제조시 큐브형상으로 제조하여 동결건조하여 제조된 것을 사용한다.The cube-shaped miso is prepared in cube shape when making miso from Meju and lyophilized.

한편, 상기 멸치, 다시마, 새우는 생물을 바로 건조한 것과, 생물을 건조하여 분말을 제조한 것을 모두 사용할 수 있다.On the other hand, the anchovy, kelp, shrimp can be used both to dry the organism, and to prepare the powder by drying the organism.

상기 다시백은 물의 양을 기준으로 1개 또는 복수 개를 넣을 수 있도록 하여 초보자도 쉽게 된장찌개를 끊일 수 있게 된다.The back bag allows one or more pieces to be added based on the amount of water, so that even a beginner can easily cut off miso soup.

또한, 상기 다시백은 일단이 개구되도록 하고 개구부의 가장자리를 따라 일정간격 마다 관통홀을 형성하고 상기 관통홀을 실로서 지그재그로 관통시켜 실의 양단을 매듭짓도록 한다.In addition, the back bag has one end open, and a through hole is formed at regular intervals along the edge of the opening, and the through hole is zigzag as a thread to knot both ends of the thread.

즉, 복주머니의 입구를 끈으로 쉽게 묶거나 풀어서 내부를 개봉할 수 있도록 한 형상이다.That is, the shape is such that the opening of the lucky bag can be easily tied or unwrapped with a string to open the inside.

그리고 상기 다시백의 내부는 멸치, 다시마, 새우, 된장을 포함하고도 여분의 공간이 남아 있도록 하였다.And the inside of the back bag contains anchovies, kelp, shrimp, miso, so that an extra space remains.

이에, 사용자가 쉽게 개봉하거나 매듭지을 수 있도록 함으로써 기호에 따라 다른 조미재료를 선택으로 포함하여 육수를 우려낼 수 있도록 하기 위함이다.Accordingly, the purpose of this is to allow the user to easily open or knot and include different seasoning materials according to preferences to cause broth.

한편, 상기 실은 인체에 무해하도록 천연재료로 만든 모시실이나 무명실을 사용하는 것이 바람직하다.On the other hand, it is preferable to use ramie yarn or cotton yarn made of natural materials so as to be harmless to the human body.

물론, 다시백의 재료도 인체에 무해한 것을 사용하도록 하며, 이러한 재료는 관용의 재료이기에 상세한 설명은 생략하도록 한다.Of course, the material of the back bag is also used to be harmless to the human body, and since such a material is a conventional material, detailed description will be omitted.

한편, 다시백에 내장되는 된장은 일반적으로 가정에서 제조되는 된장에 비해 작은 형태로서 가로세로높이가 각각 2∼4cm 정도이기에 수작업으로 큐브형상으로 제조하기에 매우 까다롭기 때문에 아래에 설명하는 성형틀(100)을 이용해서 제조하게 되면 매우 편리하게 큐브형상의 된장을 제조할 수 있게 된다.On the other hand, the miso embedded in the back bag is generally smaller than the home-made miso, and the height and width are about 2~4 cm, so it is very difficult to manufacture in a cube shape by hand. ), it is very convenient to manufacture cube-shaped miso.

도 1은 본 발명 큐브형상의 된장제작용 성형틀 사시도, 도 2는 본 발명 큐브형상의 된장제작용 성형틀의 단면 개요도, 도 3은 본 발명의 큐브형상의 된장제작용 성형틀에 제조된 된장 배출기 사시도이다.1 is a perspective view of a cube-shaped miso-forming molding frame of the present invention, FIG. 2 is a cross-sectional schematic view of a cube-shaped miso-forming molding frame of the present invention, and FIG. 3 is manufactured in a cube-shaped miso-forming molding frame of the present invention. It is a perspective view of a miso ejector.

도 1 내지 도 2에 도시된 바와 같이 성형틀(100)은 육면체 형상의 몸체(110)와, 상기 몸체(110)의 상면에 가로와 세로방향으로 일정간격 이격되게 형성된 복수 개의 안착홈(120)으로 이루어진 것을 특징으로 하고 있다.As shown in Figures 1 to 2, the mold 100 is a hexahedral body 110 and a plurality of seating grooves 120 formed at regular intervals in the horizontal and vertical directions on the upper surface of the body 110. It is characterized by consisting of.

상기 성형틀(100)의 네 측면 중 서로 대응하는 방향의 두 측면에는 성형틀(100)을 파지하여 운방이 용이하도록 손잡이(150)를 형성하도록 한다.Of the four sides of the forming frame 100, two sides of a direction corresponding to each other are gripped with the forming frame 100 so as to form a handle 150 for easy operation.

상기 손잡이(150)의 형상은 다양하게 제작할 수 있다.The shape of the handle 150 may be manufactured in various ways.

이에, 상기 안착홈(120)에 된장을 메운 후, 건조하게 되면 큐브형상의 된장이 제조되는 것이다.Accordingly, when the miso is filled in the seating groove 120 and dried, a cube-shaped miso is produced.

그러나 안착홈(120) 내에서 건조되어 굳은 큐브형상의 된장을 배출하는 과정에서 형상의 손상될 우려가 있기에 배출을 용이하게 하기 위하여 안착홈(120)의 바닥면에 관통공(130)을 형성하고, 관통공(130)이 형성된 바닥면에 밀판(140)을 안착시키도록 한다.However, in the process of discharging the dried cube-shaped miso dried in the seating groove 120, there is a possibility that the shape may be damaged, so that the through hole 130 is formed on the bottom surface of the seating groove 120 to facilitate discharge. , To place the mill plate 140 on the bottom surface where the through hole 130 is formed.

그리고 된장을 안착홈(120)에 삽입하여 메운 후, 건조하도록 한다.Then, the miso is inserted into the seating groove 120, filled, and dried.

건조작업이 끝나면 몸체(110)의 하면의 관통공(130)을 통해 막대와 같은 도구를 삽입시키게 되면 큐브형상으로 제조된 된장은 안착홈(120)의 상부로 쉽게 배출되게 된다.When the drying operation is finished, when a tool such as a rod is inserted through the through hole 130 of the lower surface of the body 110, the miso produced in a cube shape is easily discharged to the upper portion of the seating groove 120.

이때, 밀판(140)이 막대와 같은 도구와 된장과의 직접적인 접촉을 차단하고 있기에 밀판(140)에 의해 큐브형상의 된장은 그 형상이 보존되게 된다.At this time, since the wheat plate 140 blocks direct contact between a tool such as a rod and miso, the shape of the cube-shaped miso is preserved by the wheat plate 140.

막대와 같은 도구를 사용할려면 성형틀(100)의 측면을 바닥면에 접촉되도록 하여 직립시켜 안착홈(120)으로부터 배출시켜야 하는 불편함이 있으므로, 이를 보완하여 큐브형상의 된장 배출기기(200)를 추가로 제작하여 사용하도록 한다.In order to use a tool such as a rod, the side of the forming frame 100 is brought into contact with the bottom surface, and there is a inconvenience in that it must be erected and discharged from the seating groove 120. Make additional use.

큐브형상의 된장 배출기기(200)는 바닥면 또는 선반에 안착되는 판재형상의 받침프레임(210)과, 상기 받침프레임(210)의 상면에 상기 몸체(110)에 형성된 관통공(130)에 대응하도록 복수 개의 배출용 돌기(220)가 형성되도록 한다.The cube-shaped miso discharge device 200 corresponds to a plate-shaped support frame 210 mounted on a bottom surface or a shelf, and a through hole 130 formed in the body 110 on the upper surface of the support frame 210. So that a plurality of projections 220 for discharge is formed.

이에, 성형틀(100)의 손잡이(150)를 파지하여 성형틀(100)의 관통공(130)을 통해 배출기기(200)의 배출용 돌기(220)가 삽입되도록 성형틀(100)을 하부 방향으로 누르게 되면 큐브형상의 된장은 자연스럽게 안착홈(120)의 상부를 통해 외부로 배출되게 된다.Thus, by gripping the handle 150 of the forming frame 100, the forming frame 100 is lowered so that the protrusion 220 for discharging the discharge device 200 is inserted through the through hole 130 of the forming frame 100. When pressed in the direction, the cube-shaped miso is naturally discharged through the upper portion of the seating groove 120 to the outside.

도 4는 본 발명 큐브형상의 된장제작용 성형틀의 또 다른 실시에 따른 사시도이다.Figure 4 is a perspective view according to another embodiment of the present invention in the shape of a cube shaped miso-forming mold.

도 4에 도시된 바와 같이 큐브형상의 된장제작용 성형틀의 또 다른 실시에 따르면 성형틀(100)의 몸체(100)의 상면 모서리 부분에 상부로 돌출되는 안착용 돌기(160)를 형성하게 되면 건조작업시 공간적 제약에 의해 성형틀(100)을 상부로 적재하게 되는데 이때, 안착용 돌기(160)가 없으면 성형틀(100)의 안착홈(120)에 메워진 된장과 성형틀(100)의 하부면이 직접 접촉하게 되어 위생상 안 좋을 수 있으나, 안착용 돌기(160)가 형성되어 있으면 성형틀(100)의 하부면과 된장이 접촉되는 것을 차단할 수 있으며, 특히 성형틀(100)과 성형틀(100) 사이에 공간이 형성되어 있어 자연건조과정에서 통풍이 잘되어 건조에 보다 효율적이게 된다.According to another embodiment of the cube-shaped miso-forming mold as shown in Figure 4 to form a seating projection 160 protruding upward on the upper edge of the body 100 of the mold 100 During the drying operation, the molding frame 100 is loaded upward due to spatial constraints. At this time, if there are no seating protrusions 160, the miso filled in the seating groove 120 of the molding frame 100 and the lower portion of the molding frame 100 Although the surface may be in direct contact with the sanitary, it may be bad for hygiene. However, when the seating protrusion 160 is formed, it is possible to prevent the bottom surface of the forming frame 100 from being in contact with miso, especially the forming frame 100 and the forming frame. Since a space is formed between the (100), it is well-ventilated in the natural drying process and becomes more efficient in drying.

별도의 건조대를 설치하지 않아도 되기에 경제적으로도 이점이 있게 된다.Since there is no need to install a separate drying rack, it is economically advantageous.

한편, 보다 위생적인 건조작업을 원하면 성형틀(100)의 상부로 돌출된 안착용 돌기(160)에 판재형상의 차단부재(도면 미도시)를 안착시킨 후, 성형틀(100)을 적재하도록 한다.On the other hand, if a more hygienic drying operation is desired, the seating protrusion 160 protruding to the upper portion of the molding frame 100 is seated on a blocking member (not shown) in the form of a plate, and then the molding frame 100 is loaded. .

이는, 성형틀(100)의 하부면에 붙어 있는 이물질이 하부로 낙하하여 하부 측에 적재된 성형틀(100)로 떨어지는 것을 방지하게 되므로 보다 위생적으로 큐브형상의 된장을 제조하게 되는데 도움을 주게 되는 것이다.This prevents foreign matters attached to the lower surface of the molding frame 100 from falling to the lower portion and falling into the molding frame 100 loaded on the lower side, thereby helping to more hygienically manufacture a cube-shaped miso. will be.

상술한 바와 같이 본 발명 큐브형상의 된장이 포함된 된장국용 다시백은 다시백에 된장국용으로 사용할 수 있도록 된장이 포함되어 있어 육수를 우려낸 후, 다시 된장을 풀어 넣는 번거로움을 덜 수 있으며, 큐브형상의 된장을 포함함으로써 보관 및 사용이 편리하며, 정량으로 포함되어 있기에 초보자도 쉽게 된장찌개를 끊일 수 있다는 등의 현저한 효과가 있다.As described above, the back bag for miso soup containing the cube-shaped miso according to the present invention contains miso so that it can be used for miso soup in the back bag, and after worrying about the broth, the hassle of releasing the miso again can be reduced. It is convenient to store and use by including the miso in the shape, and since it is included in a quantitative manner, there is a remarkable effect that even a beginner can easily cut off the miso soup.

100. 성형틀
110. 몸체 120. 안착홈 130. 관통공
140. 밀판 150. 손잡이 160. 안착용 돌기
200. 배출기기
210. 받침프레임 220. 배출용 돌기100. Mold
110. Body 120. Seating groove 130. Through hole
140. Mill plate 150. Handle 160. Seating projection
200. Emission equipment
210. Base frame 220. Protrusion for discharge

Claims (2)

그물망 형상으로 형성된 다시백의 내부에 멸치, 다시마, 새우 및 된장이 내장되어 있되, 상기 된장은 성형틀(100)에 의해 큐브 형상으로 제작되는 것으로,
상기 성형틀(100)은 육면체 형상의 몸체(110)와, 상기 몸체(110)의 상면에 가로와 세로방향으로 일정간격 이격되게 형성된 복수 개의 안착홈(120)으로 이루어지고, 성형틀(100)의 네 측면 중 서로 대응하는 방향의 두 측면에는 성형틀(100)을 파지하여 운반이 용이하도록 손잡이(150)를 형성되어 있되, 상기 안착홈(120)의 바닥면에는 관통공(130)을 형성하고, 관통공(130)이 형성된 바닥면에는 밀판(140)을 안착시켜 된장을 안착홈(120)에 삽입하여 메운 후, 건조하도록 하며,
상기 성형틀(100)의 안착홈(120) 내에서 된장이 건조되면 배출기기(200)에 의해 큐브형상의 된장을 배출하는 것으로, 상기 배출기기(200)는 바닥면 또는 선반에 안착되는 판재형상의 받침프레임(210)과, 상기 받침프레임(210)의 상면에 상기 몸체(110)에 형성된 관통공(130)에 대응하도록 복수 개의 배출용 돌기(220)가 형성되어 있어, 성형틀(100)의 손잡이(150)를 파지하여 성형틀(100)의 관통공(130)을 통해 배출기기(200)의 배출용 돌기(220)가 삽입되도록 성형틀(100)을 하부 방향으로 누르게 되면 큐브형상의 된장은 자연스럽게 안착홈(120)의 상부를 통해 외부로 배출되게 되며,
상기 성형틀(100)의 몸체(110)의 상면 모서리 부분에 상부로 돌출되는 안착용 돌기(160)를 형성하여 건조작업시 복수 개의 성형틀(100)을 서로 상부로 적재하게 되면 성형틀(100)과 성형틀(100) 사이에 공간이 형성되어 자연건조과정에서 통풍이 잘 되도록 하되, 상기 안착용 돌기(160)의 상부에 판재형상의 차단부재를 안착시킨 후, 성형틀(100)을 적재하여 보다 위생적으로 건조작업을 진행할 수 있는 것이 특징인 큐브형상의 된장이 포함된 된장국용 다시백 제조방법.
Anchovy, kelp, shrimp, and miso are built in the inside of the back bag formed in the shape of a mesh, and the miso is produced in a cube shape by the molding frame 100,
The molding frame 100 is composed of a hexahedral body 110 and a plurality of seating grooves 120 formed at regular intervals in the horizontal and vertical directions on the upper surface of the body 110, and the molding frame 100 Of the four sides of the direction corresponding to each other by gripping the forming frame 100 to form a handle 150 for easy transport, the bottom surface of the seating groove 120 forms a through hole 130 And, by placing the mill plate 140 on the bottom surface where the through hole 130 is formed, insert miso into the seating groove 120 to fill, and then dry it.
When the miso is dried in the seating groove 120 of the molding frame 100, the cube-shaped miso is discharged by the discharging device 200, and the discharging device 200 is a plate material seated on the floor or shelf The support frame 210 of the plurality of projections 220 for discharge are formed to correspond to the through hole 130 formed in the body 110 on the upper surface of the support frame 210, the molding frame 100 When the mold 150 is pushed downward so that the protrusion 220 for discharge of the discharge device 200 is inserted through the through hole 130 of the mold 100 by gripping the handle 150 of the mold, the cube shape Miso is naturally discharged to the outside through the upper portion of the seating groove 120,
When a plurality of molding frames 100 are stacked on top of each other during the drying operation by forming a seating protrusion 160 protruding upward at an upper edge portion of the body 110 of the molding frame 100, the molding frame 100 ) And a space is formed between the molding frame 100 so that it is well ventilated during the natural drying process, but after placing the blocking member in the shape of a plate on the upper portion of the seating protrusion 160, the molding frame 100 is loaded. A method for manufacturing a back bag for miso soup containing cube-shaped miso, which is characterized by being able to perform a more hygienic drying operation.
삭제delete
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR200225630Y1 (en) * 2000-12-20 2001-06-01 형진 Garlic case apparatus
KR100805355B1 (en) * 2007-03-05 2008-02-20 주식회사 아침가리 Cube-type natural seasoning base using hydrolysate of anchovy and a preparation method thereof
KR20150083218A (en) * 2014-01-09 2015-07-17 노유정 The natura dashi bag and manufacturing method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR200225630Y1 (en) * 2000-12-20 2001-06-01 형진 Garlic case apparatus
KR100805355B1 (en) * 2007-03-05 2008-02-20 주식회사 아침가리 Cube-type natural seasoning base using hydrolysate of anchovy and a preparation method thereof
KR20150083218A (en) * 2014-01-09 2015-07-17 노유정 The natura dashi bag and manufacturing method thereof

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