KR102214623B1 - Seasoning sauce composition for makguksu, which can improve the taste and flavor of makguksu by allowing perilla oil to keep its unique taste and aroma as much as possible - Google Patents
Seasoning sauce composition for makguksu, which can improve the taste and flavor of makguksu by allowing perilla oil to keep its unique taste and aroma as much as possible Download PDFInfo
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- KR102214623B1 KR102214623B1 KR1020200089438A KR20200089438A KR102214623B1 KR 102214623 B1 KR102214623 B1 KR 102214623B1 KR 1020200089438 A KR1020200089438 A KR 1020200089438A KR 20200089438 A KR20200089438 A KR 20200089438A KR 102214623 B1 KR102214623 B1 KR 102214623B1
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 29
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 23
- 235000019634 flavors Nutrition 0.000 title claims abstract description 23
- 239000000203 mixture Substances 0.000 title claims abstract description 18
- 235000004347 Perilla Nutrition 0.000 title claims abstract description 9
- 244000124853 Perilla frutescens Species 0.000 title claims abstract description 9
- 235000015067 sauces Nutrition 0.000 title abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 38
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 24
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 24
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 16
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- 230000001976 improved effect Effects 0.000 claims abstract description 5
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- 150000003839 salts Chemical class 0.000 claims description 6
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- 244000303040 Glycyrrhiza glabra Species 0.000 claims 1
- 241001333445 Margaritaria discoidea Species 0.000 claims 1
- 241001474374 Blennius Species 0.000 abstract description 12
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 5
- 239000011734 sodium Substances 0.000 abstract description 5
- 229910052708 sodium Inorganic materials 0.000 abstract description 5
- 235000013599 spices Nutrition 0.000 abstract description 3
- 235000013882 gravy Nutrition 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 240000004160 Capsicum annuum Species 0.000 description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 7
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- 241000234314 Zingiber Species 0.000 description 7
- 239000001728 capsicum frutescens Substances 0.000 description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 235000021109 kimchi Nutrition 0.000 description 5
- 240000002234 Allium sativum Species 0.000 description 4
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 240000004670 Glycyrrhiza echinata Species 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 230000004936 stimulating effect Effects 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
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- 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
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- 230000029087 digestion Effects 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
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- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000193744 Bacillus amyloliquefaciens Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
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- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
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- 206010020772 Hypertension Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
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- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
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- 235000010460 mustard Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
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- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
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Classifications
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- 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
- A23L17/60—Edible seaweed
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; 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
- 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
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- A23L27/50—Soya sauce
-
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 메밀의 고유한 맛과 향이 최대한 유지할 수 있도록 하여 막국수의 맛과 풍미를 함께 향상시킬 수 있는 막국수용 양념장 조성물에 관한 것이다.The present invention relates to a marinade composition for makguksu that can improve the taste and flavor of makguksu together by maintaining the unique taste and aroma of buckwheat as much as possible.
막국수는 메밀국수 면발을 시원한 동치미국물 또는 고기 육수에 말아 먹는 강원도 지방의 토색 요리로 냉면과 유사하다. 육수를 절반가량으로 양념과 함께 섞기도 하며, 젓갈이나, 고춧가루가 적게 들어간 김치 또는 채소를 함께 비벼 먹는다.Makguksu is a local dish of Gangwon-do, where soba noodles are rolled in cool Dongchi American water or meat broth, similar to naengmyeon. Half the broth is mixed with seasoning, and salted salted fish, kimchi or vegetables containing less red pepper powder are mixed together to eat.
막국수는 자극적이지 않고 삼삼한 맛 특성이 있어 입맛에 따라 호불호가 나뉘는 음식 중 하나이며, 이에 직접 취향에 따라 간을 해먹을 수 있도록 설탕, 식초 등을 마련해 두는 음식점들이 많다. Makguksu is one of the foods that are divided according to taste because it is not irritating and has a three-three taste characteristic, and there are many restaurants that provide sugar and vinegar so that you can enjoy your own taste.
그러나 이는 양념의 비율을 잘못 혼합했을 때 원치 않는 맛으로 음식을 망치게 될 우려가 있다는 문제점도 있다.However, this also has a problem that there is a concern that food may be spoiled with unwanted taste when the ratio of seasoning is mixed incorrectly.
막국수는 메밀면, 동치미국물, 김치 또는 채소를 재료로 하여 건강식으로도 손색이 없는 식품으로 막국수의 메밀면은 다양한 영양성분을 함유한 메밀을 사용한 것으로, 메밀은 단백질과 탄수화물, 칼륨, 엽산, 마그네슘, 섬유질을 비롯한 8종의 필수아미노산을 함유하고 있어, 소화를 돕고, 혈액 내 콜레스테롤 수치를 낮춰 주어, 고혈압, 위와 장에 좋은 효과를 보인다고 한다.Makguksu is made from buckwheat noodles, Dongchi American water, kimchi, or vegetables. It is a healthy food. Buckwheat noodles of Makguksu are made of buckwheat containing various nutrients. Buckwheat is protein, carbohydrate, potassium, folic acid, and magnesium. , It contains 8 essential amino acids including fiber, helps digestion, lowers cholesterol levels in the blood, and is said to have good effects on high blood pressure, stomach and intestines.
또한, 동치미 국물은 조선무를 소금, 물, 마늘 등 향 채소들과 함께 발효숙성시켜 새콤달콤한 김치 풍미를 가진 것으로 소화를 돕는 기능이 있다. 특히, 함께 곁들여 먹는 김치 또는 채소 등은 식이섬유, 미네랄 등이 풍부하고, 게다가 김치는 풍미를 더하는 기능을 가지고 있다.In addition, Dongchimi soup has a sweet and sour kimchi flavor by fermenting and aging Korean radish with fragrant vegetables such as salt, water, and garlic, and has a function of helping digestion. In particular, kimchi or vegetables served together are rich in dietary fiber and minerals, and kimchi has a function of adding flavor.
막국수의 마지막 풍미를 부여하는 양념장의 경우 통상적인 양념비율은 없으며, 기호에 따라 음식점마다 숨겨진 노하우로 가지고 있다. 그 양념의 재료들을 살펴보면, 고춧가루, 무, 양파, 배, 사과, 설탕, 식초, 액젓, 생강, 마늘, 겨자, 고추장 등이며, 기호에 따라 가감하여 사용하고 있다. In the case of marinade that gives the last flavor of makguksu, there is no typical seasoning ratio, and depending on the taste, each restaurant has hidden know-how. The ingredients of the seasoning are red pepper powder, radish, onion, pear, apple, sugar, vinegar, fish sauce, ginger, garlic, mustard, and red pepper paste. They are used according to preference.
그러나 시판 양념장은 건강은 고려하고 않고 양념의 혼합비율을 정할 때 향미에 치중되어 있는 반면 칼로리 또는 나트륨 등 함량 고민은 없다고 할 수 있다.However, it can be said that commercially available seasonings are not concerned with health, and are focused on flavor when determining the mixing ratio of seasonings, while there is no concern about the content of calories or sodium.
또한. 시중에 판매되고 있는 막국수의 양념장들은 일반적인 비빔면(쫄면, 비빔국수 등) 양념장의 달고, 느끼한 자극적인 향미로 유사한 패턴들을 가지며, 칼로리와 나트륨 함량이 높은 것으로 나타난다.Also. The seasonings of Makguksu sold on the market have similar patterns with the sweet, stimulating flavor of general bibimmyeon (jjolmyeon, bibimnuksu, etc.) seasoning, and appear to be high in calories and sodium.
이를 해결하기 위하여 대한민국 특허 등록 제10-2016591호는 To solve this problem, Korean Patent Registration No. 10-2016591
쵸핑된 고추, 쌀 당화액, 마늘, 소금 및 유산균을 포함하는 원료의 발효 건조물인, 유산균 발효 고춧가루; 쌀발효물; 콩 발효물; 및 무 유산균 발효물을 포함하며,Chopped red pepper, rice saccharified liquid, garlic, salt, and fermented dried red pepper powder of raw materials containing lactic acid bacteria; Fermented rice; Soybean fermentation; And non-lactic acid fermentation products,
상기 쌀 발효물은 쌀 현탁액, 글루코아밀라아제, 및 알파아밀라아제의 효소반응물이고, 상기 콩 발효물은 콩에 하나 이상의 균주를 각각 접종하여 발효시킨 발효메주를 혼합한 것이고,The rice fermentation product is a rice suspension, an enzyme reaction product of glucoamylase, and alpha amylase, and the soybean fermentation product is a mixture of fermented soybeans fermented by inoculating at least one strain, respectively,
상기 콩 발효물의 균주는 아스퍼질러스 오리제(Aspergillus oryzae) ATCC 22788, 아스퍼질러스 나이거(Aspergillus niger), 바실러스 서브틸리스(Bacillus subtilis) ATCC 6051 및 바실러스 아밀로리퀴파시엔스(Bacillus amyloliquefaciens)로 이루어진 군에서 선택된 하나 이상의 것이고,The strains of the soybean fermentation product were Aspergillus oryzae ATCC 22788, Aspergillus niger, Bacillus subtilis ATCC 6051 and Bacillus amyloliquefaciens. One or more selected from the group consisting of,
상기 무 유산균은 락토바실러스 브리비스(Lactobacillus brevis)인, 막국수용 양념장 조성물을 제공하고 있다.The non-lactic acid bacteria are Lactobacillus brevis (Lactobacillus brevis), it provides a seasoning composition for makguksu.
그러나 상술한 대한민국 특허 등록 제10-2016591호의 막국수용 양념장은 제조방법이 너무 복잡하여 양념장의 원가를 상승시키는 요인이 되어 경제적이 못하며 더더욱 메밀의 고유한 맛과 향이 최대한 유지할 수 있도록 하여 막국수의 맛과 풍미를 함께 향상시킬 수 있는데에는 명확한 한계를 가지고 있다.However, the manufacturing method of the seasoning for makguksu in Korean Patent Registration No. 10-2016591 is too complicated to be a factor that increases the cost of the marinade, so it is not economical. In addition, the unique taste and aroma of buckwheat can be maintained as much as possible. There is a clear limit to how flavors can be improved together.
따라서, 본 발명이 해결하고자 하는 과제는 본 발명은 메밀의 고유한 맛과 향이 최대한 유지할 수 있도록 하여 막국수의 맛과 풍미를 함께 향상시킬 수 있는 막국수용 양념장 조성물을 제공하는 것으로서, 본 발명자는 들기름과 간장을 베이스로 하여 메밀의 고유한 맛과 향이 최대한 유지할 수 있도록 하여 막국수의 맛과 풍미를 함께 향상시킬 수 있는 막국수용 양념장 조성물을 완성하여 본 발명에 이르게 된 것이다.Accordingly, the problem to be solved by the present invention is to provide a marinade composition for makguksu that can improve the taste and flavor of makguksu together by allowing the unique taste and aroma of buckwheat to be maintained as much as possible. The present invention has been achieved by completing a marinade composition for makguksu that can improve the taste and flavor of makguksu together by maintaining the unique taste and aroma of buckwheat as a base based on soy sauce.
상기 과제를 달성하기 위하여 본 발명은In order to achieve the above object, the present invention
들기름 100중량부 대비Per 100 parts by weight of perilla oil
간장 50 내지 150중량부; 50 to 150 parts by weight of soy sauce;
김 가루 5 내지 20중량부; 및5 to 20 parts by weight of laver powder; And
볶은 참깨 5 내지 15중량부를 5 to 15 parts by weight of roasted sesame seeds
포함하는 것을 특징으로 하는 메밀의 고유한 맛과 향이 최대한 유지할 수 있도록 하여 막국수의 맛과 풍미를 함께 향상시킬 수 있는 막국수용 양념장 조성물을 제공한다.It provides a marinade composition for makguksu that can improve the taste and flavor of makguksu together by maintaining the unique taste and aroma of buckwheat as much as possible.
상술한 바와 같은 본 발명에 따른 양념장 조성물에 있어서, 상기 간장은In the seasoning composition according to the present invention as described above, the soy sauce
덜꿩나무 열매와 구기자의 과육 분쇄물에 생강나무 꽃, 건조 홍합 분말 및 방아잎 건조 분말을 혼합하여 5 내지 10시간 숙성한 후 여과한 진액을 더 부가된 것이 바람직하다.It is preferable to mix the Ginger tree flower, dried mussel powder, and dried millet leaf powder in the pulverized product of the dulcis pheasant tree fruit and goji berry, aged for 5 to 10 hours, and then further added the filtered essence.
상술한 바와 같은 본 발명에 따른 양념장 조성물에 있어서, 상기 덜꿩나무 열매와 구기자는 1:1 중량비로 혼합이 되며, 상기 생강나무 꽃, 건조 홍합 분말 및 방아잎 건조 분말은 각각 상기 과육 분쇄물 100중량부에 대하여 10 내지 30중량부 혼합되며, 상기 진액은 간장 100중량부에 대하여 진액 5 내지 15중량부인 것을 특징으로 한다.In the seasoning composition according to the present invention as described above, the dulcisaceae fruit and wolfberry are mixed in a 1:1 weight ratio, and the ginger tree flowers, dried mussel powder and dried millet leaf powder are each 100 weight of the pulverized product 10 to 30 parts by weight are mixed with respect to parts, and the essence is 5 to 15 parts by weight based on 100 parts by weight of soy sauce.
상술한 바와 같은 본 발명에 따른 양념장 조성물에 있어서, 상기 건조 홍합 분말은 건조한 홍합을 다진 생강과 감초 분말과 함께 볶은 후에 분말로 제조된 것일 수 있다.In the seasoning composition according to the present invention as described above, the dry mussel powder may be prepared as a powder after roasting the dried mussels together with minced ginger and licorice powder.
상술한 바와 같은 본 발명에 따른 양념장 조성물에 있어서, 상기 김 가루는 건조한 생김, 구운 김 및 기름을 발라 구운 김으로 이루어진 군에서 선택되는 어느 하나의 가루이며, 본 발명의 특성에는 건조한 생김을 사용하는 것이 바람직하다.In the seasoning composition according to the present invention as described above, the seaweed powder is any one powder selected from the group consisting of dry fresh seaweed, grilled seaweed, and oil-baked seaweed, and in the characteristics of the present invention, dry seaweed is used. It is desirable.
상술한 바와 같은 본 발명에 따른 양념장 조성물에 있어서, 상기 볶은 참깨는 분쇄한 깨소금 형태인 것이 바람직하다. In the seasoning composition according to the present invention as described above, the roasted sesame seeds are preferably in the form of ground sesame salt.
본 발명에 따르면 자극적인 향신료를 사용하지 않고 나트륨 함량이 높지도 않아 상태로 양념장이 제조되어 메밀의 고유한 맛과 향이 최대한 유지할 수 있도록 하여 막국수의 맛과 풍미를 함께 향상시킬 수 있는 소비지 기호를 현저하게 만족시킬 수 있는 막국수 제공이 가능해진다.According to the present invention, a seasoning sauce is prepared in a state that does not use stimulating spices and does not contain high sodium content, so that the unique taste and aroma of buckwheat can be maintained as much as possible, thereby enhancing the taste and flavor of makguksu. It becomes possible to provide makguksu that can be satisfied.
또한, 본 발명의 양념장은 비빔 양념장으로 이용이 되는 것은 물론이며 막국수용 육수를 부어서 먹을 때에도 소비지의 만족도가 그대로 유지될 수 있어 막국수 식당을 운영하는 입장에서는 하나의 양념장으로 모두 해결할 수 있어 매우 유용하다.In addition, the seasoning sauce of the present invention is not only used as a bibim sauce, but also the satisfaction level of the consumer can be maintained even when makguksu broth is poured and eaten. .
이하, 본 발명을 실시하기 위한 구체적인 내용을 설명하기로 한다. Hereinafter, specific details for carrying out the present invention will be described.
본 발명은 메밀의 고유한 맛과 향이 최대한 유지할 수 있도록 하여 막국수의 맛과 풍미를 함께 향상시킬 수 있는 막국수용 양념장 조성물에 관한 것으로서, The present invention relates to a marinade composition for makguksu that can improve the taste and flavor of makguksu together by maintaining the unique taste and aroma of buckwheat as much as possible,
들기름 100중량부 대비Per 100 parts by weight of perilla oil
간장 50 내지 150중량부; 50 to 150 parts by weight of soy sauce;
김 가루 5 내지 20중량부; 및5 to 20 parts by weight of laver powder; And
볶은 참깨 5 내지 15중량부를 5 to 15 parts by weight of roasted sesame seeds
포함하는 것을 특징으로 한다.It characterized in that it includes.
상기 들기름, 간장, 김 가루 및 볶은 참깨는 본 발명이 속하는 기술 분야에 널리 알려진 것이라면 특별한 제한 없이 사용이 가능하며, 상기 함량 비율 역시 메밀의 고유한 맛과 향이 최대한 유지할 수 있도록 하여 막국수의 맛과 풍미를 함께 향상시킬 수 있도록 본 발명자에 의해 최적으로 설계된 것이다.The perilla oil, soy sauce, laver powder, and roasted sesame seeds can be used without particular limitation as long as they are widely known in the technical field to which the present invention belongs, and the content ratio also allows the unique taste and aroma of buckwheat to be maintained as much as possible. It is optimally designed by the inventors so that it can be improved together.
또한, 본 발명의 상기 김 가루는 건조한 생김, 구운 김 및 기름을 발라 구운 김으로 이루어진 군에서 선택되는 어느 하나의 가루이며, 본 발명의 특성에는 건조한 생김을 사용하는 것이 바람직하다. 그리고 상기 볶은 참깨는 볶은 참깨를 그대로 사용하는 것도 가능하나 으깨어 분쇄한 깨소금 형태로 하여 사용하는 것이 고소한 맛을 올릴 수 있어 바람직하다.In addition, the seaweed powder of the present invention is any one powder selected from the group consisting of dry fresh seaweed, baked seaweed, and oiled seaweed, and it is preferable to use dry seaweed for the characteristics of the present invention. In addition, the roasted sesame seeds can be used as they are, but it is preferable to use the roasted sesame seeds in the form of crushed sesame salt to enhance a savory taste.
본 발명에서 들기름과 메밀의 맛의 어울림, 메밀 맛과 풍미를 제대로 느껴 소비자의 기호도를 현저하게 향상하기 위하여 간장에 본 발명에서 제조한 진액을 더 부가하여 사용하는 데 상기 진액은 덜꿩나무 열매와 구기자의 과육 분쇄물에 생강나무 꽃, 건조 홍합 분말 및 방아잎 건조 분말을 혼합하여 5 내지 10시간 숙성한 후 여과하여 제조한다.In the present invention, in order to remarkably improve the taste and taste of consumers by properly feeling the taste and flavor of perilla oil and buckwheat, the extract prepared in the present invention is further added to the soy sauce. Ginger tree flowers, dried mussel powder, and dry banga leaf powder are mixed with the pulverized product of the pulverulent, aged for 5 to 10 hours, and then filtered.
상기 진액 제조 시, 상기 덜꿩나무 열매와 구기자는 1:1 중량비로 혼합이 되며, 상기 생강나무 꽃, 건조 홍합 분말 및 방아잎 건조 분말은 각각 상기 과육 분쇄물 100중량부에 대하여 10 내지 30중량부 혼합되는 것이 바람직하다.When preparing the extract, the dulcis pheasant fruit and goji berries are mixed at a 1:1 weight ratio, and the ginger tree flowers, dried mussel powder and dried millet leaf powder are each 10 to 30 parts by weight based on 100 parts by weight of the pulverized product It is preferred to be mixed.
본 발명에 따라 제조된 상기 진액은 간장 100중량부에 대하여 진액 5 내지 15중량부를 사용하는 것이 바람직하다.The essence prepared according to the present invention is preferably 5 to 15 parts by weight of the essence based on 100 parts by weight of soy sauce.
또한, 본 발명에서 진액의 맛을 높이기 위하여 건조한 홍합을 다진 생강과 감초 분말과 함께 기름 없이 볶은 후에 분말로 하여 사용할 수 있다. In addition, in the present invention, in order to enhance the taste of the essence, dry mussels can be used as powder after roasting them with minced ginger and licorice powder without oil.
이하 실시예와 시험예를 통하여 본 발명이 더욱 상세하게 설명하기로 한다.The present invention will be described in more detail through Examples and Test Examples below.
<< 실시예Example 1> 1>
들기름 100중량부, 간장 100중량부, 생기 김 가루 10중량부 및 으깨어 분쇄한 볶은 참깨 깨소금 10중량부를 혼합하여 막국수용 양념장을 제조하였다 100 parts by weight of perilla oil, 100 parts by weight of soy sauce, 10 parts by weight of fresh seaweed powder, and 10 parts by weight of crushed roasted sesame sesame salt were mixed to prepare a marinade for makguksu.
<< 실시예Example 2> 2>
실시예 1과 동일하며 다만 아래와 같이 진액을 만들어 이 진액을 긴장 100중량부 기준으로 10중량부를 부가한 간장을 사용하는 것에 차이가 있다.It is the same as Example 1, but there is a difference in using soy sauce to which 10 parts by weight of this essence is added based on 100 parts by weight of tension by making the essence as follows.
상기 진액은 상기 덜꿩나무 열매와 구기자는 1:1 중량비로 한 후 분쇄하여 얻어지는 과육 분쇄물에 생강나무 꽃, 건조 홍합 분말 및 방아잎 건조 분말은 각각 상기 과육 분쇄물 100중량부에 대하여 10중량부 혼합한 후 7시간 동안 숙성한 다음 여과하여 제조하였다.The extract is a pulverized fruit obtained by pulverizing the fruit and wolfberry in a ratio of 1:1 by weight, and 10 parts by weight of a ginger tree flower, dried mussel powder, and dried banga leaf powder are each 100 parts by weight of the pulverized pulverized product. After mixing, aging for 7 hours and then filtered to prepare.
<< 실시예Example 3> 3>
실시예 2와 동일하며, 다만 달구어진 팬에 기름 없이 건조 홍합을 다진 생강과 감초 분말과 함께 볶은 후에 분말로 만들어서 사용하였다는 것에 차이가 있다.It is the same as Example 2, except that dry mussels without oil in a heated pan are roasted with minced ginger and licorice powder, and then powdered and used.
<< 비교예Comparative example 1> 1>
비교예의 양념장의 종래의 것으로 고추가루, 고추장, 식초, 마늘을 이용하여 제조한 것을 사용하였다.A conventional seasoning sauce prepared using red pepper powder, red pepper paste, vinegar, and garlic was used.
<< 시험예Test example : 1>: 1>
상기 실시예와 비교예의 양념장에 대한 관능평가를 실시하였다. 관능평가는 5점 척도법을 이용하였고, 점수의 기준으로 메밀의 맛과 향 그리고 막국수로서의 전체적 기호도는 5점은 "좋다"이고, 1점은 "나쁘다"로 하였고, 참여 인원은 성인 남녀 각각 15명씩 총 30명으로 하여 그 결과를 하기 표 1에 나타내었다. 하기 표 1은 삶은 메밀 면에 양념장을 넣고 비빔 막국수를 제조하여 평가한 것이다.Sensory evaluation was performed on the sauces of the above examples and comparative examples. The sensory evaluation was performed using a 5-point scale, and the taste and aroma of buckwheat and the overall acceptability of buckwheat as a standard score were 5 points as "good" and 1 point as "bad", and the number of participants was 15 men and women each. A total of 30 people were used, and the results are shown in Table 1 below. Table 1 below is evaluated by putting sauce on boiled buckwheat noodles and preparing bibim makguksu.
이어서 비빔 막국수에 동치미 육수를 부어 물 막국수 형태로 하여 동일한 평가를 하였으며 그 결과를 하기 표 2에 나타냈다. Subsequently, dongchimi broth was poured into bibim makguksu to form a water makguksu, and the same evaluation was performed, and the results are shown in Table 2 below.
상기 표 1 및 2를 보면, 본 발명에 따른 실시예에서 모든 면에서 소비자 만족도가 높았으며, 특히 간장에 본 발명에 따른 진액을 함유시킨 실시예 2 및 실시예 3에서 현저하게 향상된 효과를 확인할 수 있었다.Looking at Tables 1 and 2 above, in the Examples according to the present invention, customer satisfaction was high in all respects, and in particular, in Examples 2 and 3 in which the essence according to the present invention was contained in soy sauce, remarkably improved effects can be confirmed. there was.
따라서 본 발명에 따르면 자극적인 향신료를 사용하지 않고 나트륨 함량이 높지도 않아 상태로 양념장이 제조되어 메밀의 고유한 맛과 향이 최대한 유지할 수 있도록 하여 막국수의 맛과 풍미를 함께 향상시킬 수 있는 소비지 기호를 현저하게 만족시킬 수 있는 막국수 제공이 가능해진다.Therefore, according to the present invention, a seasoning sauce is prepared in a state that does not use stimulating spices and does not have a high sodium content, so that the unique taste and aroma of buckwheat can be maintained as much as possible, thereby improving the taste and flavor of makguksu. It becomes possible to provide makguksu that can be remarkably satisfied.
또한, 본 발명의 양념장은 비빔 양념장으로 이용이 되는 것은 물론이며 막국수용 육수를 부어서 먹을 때에도 소비지의 만족도가 그대로 유지될 수 있어 막국수 식당을 운영하는 입장에서는 하나의 양념장으로 모두 해결할 수 있어 매우 유용하다.In addition, the seasoning sauce of the present invention is not only used as a bibim sauce, but also the satisfaction level of the consumer can be maintained even when makguksu broth is poured and eaten. .
Claims (6)
간장 50 내지 150중량부;
김 가루 5 내지 20중량부; 및
볶은 참깨 5 내지 15중량부를
포함하며,
상기 간장은 덜꿩나무 열매와 구기자의 과육 분쇄물에 생강나무 꽃, 건조 홍합 분말 및 방아잎 건조 분말을 혼합하여 5 내지 10시간 숙성한 후 여과한 진액을 더 부가된 것임을 특징으로 하는 메밀의 고유한 맛과 향이 최대한 유지할 수 있도록 하여 막국수의 맛과 풍미를 함께 향상시킬 수 있는 막국수용 양념장 조성물.
Per 100 parts by weight of perilla oil
50 to 150 parts by weight of soy sauce;
5 to 20 parts by weight of laver powder; And
5 to 15 parts by weight of roasted sesame seeds
Includes,
The soy sauce is unique of buckwheat, characterized in that the soy sauce is made by mixing Ginger tree flowers, dried mussel powder, and dried millet leaf powder with the pulverized product of dulcis pheasant and wolfberry, aged for 5 to 10 hours, and then further added filtered extract. A seasoning composition for makguksu that can enhance the taste and flavor of makguksu by keeping the taste and aroma as much as possible.
The method of claim 1, wherein the red pheasant tree fruit and goji berries are mixed in a 1:1 weight ratio, and the ginger tree flowers, dried mussel powder, and dried millet leaf powder are 10 to 30 parts by weight, respectively, based on 100 parts by weight of the pulp It is partially mixed, and the essence is 5 to 15 parts by weight of the essence based on 100 parts by weight of soy sauce, so that the unique taste and aroma of buckwheat can be maintained as much as possible, thereby improving the taste and flavor of Makguksu together. .
The method of claim 1, wherein the dried mussel powder is made of powder after roasting dried mussels with minced ginger and licorice powder, and thus the unique taste and aroma of buckwheat can be maintained as much as possible, thereby maintaining the taste and flavor of makguksu. A seasoning composition for makguksu that can be improved.
The method of claim 1, wherein the laver powder is any one selected from the group consisting of dry fresh laver, grilled laver, and oiled laver, so that the unique taste and aroma of buckwheat can be maintained as much as possible. A seasoning composition for makguksu that can improve both taste and flavor.
The marinade composition for makguksu according to claim 1, wherein the roasted sesame seeds are in the form of ground sesame salt, so that the unique taste and aroma of buckwheat can be maintained as much as possible to improve the taste and flavor of makguksu.
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| KR20030064430A (en) * | 2002-01-25 | 2003-08-02 | 손영석 | Soy with substances that become medicine |
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