KR102418801B1 - Method for manufacturing sauce of wild garlic - Google Patents
Method for manufacturing sauce of wild garlic Download PDFInfo
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- KR102418801B1 KR102418801B1 KR1020200037199A KR20200037199A KR102418801B1 KR 102418801 B1 KR102418801 B1 KR 102418801B1 KR 1020200037199 A KR1020200037199 A KR 1020200037199A KR 20200037199 A KR20200037199 A KR 20200037199A KR 102418801 B1 KR102418801 B1 KR 102418801B1
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- myungnamul
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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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- 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
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- 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
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명의 명이나물 소스의 제조 방법은, 명이나물을 세척하여 준비하는 단계와, 1차 숙성 재료를 사용하여 상기 명이나물을 1차 숙성하는 단계와, 상기의 1차 숙성된 명이나물에 대해서, 2차 숙성 재료를 사용하여 2차 숙성하는 단계와, 상기의 2차 숙성된 명이나물과 함께 상기 2차 숙성 재료에 대해서 냉동 보관하는 단계를 포함하고, 상기 2차 숙성 재료는 사과식초, 백설탕, 진간장 및 정제수 첨가물로 이루어지는 것을 특징으로 한다. The method for producing a Myungnamul sauce of the present invention includes the steps of washing and preparing the Myungnamul, the step of first aging the Myungnamul using the primary aging material, A step of secondary aging using a secondary ripening material, and a step of refrigerated storage of the second aging material together with the secondly aged Myungnamul, wherein the second aging material is apple cider vinegar, white sugar, It is characterized in that it consists of soy sauce and purified water additives.
Description
본 발명은 명이나물이나 산나물로 알려진 풀을 이용하여 다양한 요리에 사용될 수 있으면서 건강과 맛 모두를 충족시킬 수 있는 소스의 제조 방법에 관한 것이다. The present invention relates to a method for producing a sauce that can be used in various dishes and can satisfy both health and taste using grass known as Myungnamul or wild greens.
산나물은 우리 나라에서 자생하는 식용 식물로서 곰취 , 나물취 , 곤드레 , 명이나물, 고추, 오가피, 두릅, 달래, 뽕잎, 민들레, 씀바귀, 고들빼기, 더덕, 만삼 등을 비롯하여 매우 다양한 종류가 알려져 있다. Wild greens are edible plants that are native to Korea, and a wide variety of species are known, including gomchwi, namulchwi, gondree, myongnamul, red pepper, sagebrush, turmeric, dandelion, mulberry leaf, dandelion, sagebrush, sagebrush, deodeok, and mansam.
산나물은 다양한 비타민과 미네랄이 고루 포함되어 있을 뿐 아니라 섬유질이 풍부하여, 인스턴트 식품이나 고열량 식이로 인하여 건강을 위협받는 현대인에게 건강에 이로운 식품으로 인식되고 있으며, 특히 산나물 고유의 풍미와 식감은 미 각을 돋우는 역할을 하여 식품으로서 높은 가치를 지니고 있다. Wild vegetables contain various vitamins and minerals and are rich in fiber, so they are recognized as a healthy food for modern people who are threatened with their health due to instant food or high-calorie diet. It has a high value as a food because it enhances the
명이나물의 경우 단순히 소금이나 간장에 절일 경우에 고유의 향을 살리가 어려우며, 높은 염도로 절일 경우에는 오히려 건강에 해로울 수 있는 문제가 있다. In the case of Myungnamul, it is difficult to preserve its unique flavor when it is simply pickled in salt or soy sauce, and when it is pickled at a high salt level, it can be detrimental to health.
본 발명은 천연 성분을 이용하여 명이나물 고유의 향을 유지하면서도 건강한 식품으로서 다양한 요리에 이용될 수 있는 소스의 제조 방법을 제공하고자 한다. An object of the present invention is to provide a method for preparing a sauce that can be used in various dishes as a healthy food while maintaining the unique flavor of Myungnamul by using natural ingredients.
본 발명의 명이나물 소스의 제조 방법은, 명이나물을 세척하여 준비하는 단계와, 1차 숙성 재료를 사용하여 상기 명이나물을 1차 숙성하는 단계와, 상기의 1차 숙성된 명이나물에 대해서, 2차 숙성 재료를 사용하여 2차 숙성하는 단계와, 상기의 2차 숙성된 명이나물과 함께 상기 2차 숙성 재료에 대해서 냉동 보관하는 단계를 포함하고, 상기 2차 숙성 재료는 사과식초, 백설탕, 진간장 및 정제수 첨가물로 이루어지는 것을 특징으로 한다. The method for producing a Myungnamul sauce of the present invention includes the steps of washing and preparing the Myungnamul, the step of first aging the Myungnamul using the primary aging material, A step of secondary aging using a secondary ripening material, and a step of refrigerated storage of the second aging material together with the secondly aged Myungnamul, wherein the second aging material is apple cider vinegar, white sugar, It is characterized in that it consists of soy sauce and purified water additives.
그리고, 상기 2차 숙성 재료의 구성 함량비는 20%중량비의 사과식초, 30%중량비의 백설탕, 30%중량비의 진간장 및 20%중량비의 정제수 첨가물로 이루어지는 것을 특징으로 한다. And, the composition ratio of the secondary aging material is characterized in that it consists of 20% weight ratio of apple cider vinegar, 30% weight ratio of white sugar, 30% weight ratio of soy sauce and 20% weight ratio of purified water additives.
그리고, 상기 정제수 첨가물은 정제수와 함께 상기 2차 숙성 재료의 20%중량비 중에서 0.002%중량비의 오미자 엑기스와, 0.006%중량비의 나한과 엑기스를 포함하는 것을 특징으로 한다. In addition, the purified water additive is characterized in that it includes omija extract in a weight ratio of 0.002% and Nahanwa extract in a weight ratio of 0.006% in a 20% weight ratio of the secondary aged material together with purified water.
그리고, 상기 1차 숙성 재료는 진간장이 사용되고, 상기 진간장과 명이나물은 1:1의 비율로 숙성에 사용되는 것을 특징으로 한다. And, as the primary aging material, dark soy sauce is used, and the dark soy sauce and Myungnamul are used for aging in a ratio of 1:1.
그리고, 상기의 1차 숙성 단계는 24시간 수행되는 것을 특징으로 하는 한다. And, the first aging step is characterized in that it is performed for 24 hours.
본 발명의 명이나물 소스의 제조 방법에 의해서, 숙성 과정에서 염도가 높아지지 않으며, 천연 재료를 이용하여 맛과 영양을 우수하게 유지할 수 있는 장점이 있다. According to the method for producing the Myungnamul sauce of the present invention, there is an advantage in that the salinity does not increase during the aging process and excellent taste and nutrition can be maintained using natural ingredients.
도 1은 본 발명의 소스 제조방법을 설명하기 위한 흐름도이다. 1 is a flowchart for explaining a method of manufacturing a source of the present invention.
이하에서는, 본 실시예에 대하여 첨부되는 도면을 참조하여 상세하게 살펴보도록 한다. 다만, 본 실시예가 개시하는 사항으로부터 본 실시예가 갖는 발명의 사상의 범위가 정해질 수 있을 것이며, 본 실시예가 갖는 발명의 사상은 제안되는 실시예에 대하여 구성요소의 추가, 삭제, 변경 등의 실시변형을 포함한다고 할 것이다. Hereinafter, the present embodiment will be described in detail with reference to the accompanying drawings. However, the scope of the spirit of the present embodiment can be determined from the matters disclosed in this embodiment, and the spirit of the present embodiment is the implementation of addition, deletion, change, etc. of components with respect to the proposed embodiment It will be said to include transformations.
도 1은 본 발명의 소스 제조 방법을 설명하기 위한 흐름도이다. 1 is a flowchart for explaining a method of manufacturing a sauce of the present invention.
먼저, 본원 발명의 소스 제조 방법은 명이를 준비하는 단계(S10)와, 1차 소스인 간장소스를 이용하여 1차 숙성하는 단계(S20)와, 실시예의 2차 소스를 이용하여 2차 숙성하는 단계(S30)와, 상기의 2차 숙성된 소스 재료를 냉동 보관하는 단계(S40)를 포함한다. First, the method for preparing the sauce of the present invention includes the steps of preparing Myeong (S10), primary aging using soy sauce as the primary source (S20), and secondary aging using the secondary sauce of the embodiment. It includes a step (S30) and a step (S40) of freezing and storing the second aged source material.
이하에서는, 본 실시예의 각 제조 단계에 대해서 구체적으로 설명하여 본다. Hereinafter, each manufacturing step of the present embodiment will be described in detail.
먼저, 소스의 기본 재료가 되는 명이 나물을 세척 및 준비한다(S10). 준비되는 명이 나물은 중국 청정지역 700m 이상의 고산밀림지역에서 서식하는 자연산 명이가 바람직하다. First, the main ingredient of the sauce is to wash and prepare the herbs (S10). The prepared Myeongnamul is preferably wild Myeongnamul that inhabits in an alpine jungle area of 700m or higher in a clean area of China.
본 발명에서의 음식 소스의 주원료가 되는 명이나물은 폴리페놀과 플라보노이드 알리신이 풍부하게 함유되어 있어, 체내의 활성산소를 제거하고 세포의 노화를 방지하며 체내의 신진대사를 활발히 하여 염증을 억제하고 항암작용을 하며, 만성피로와 스트레스 해소에도 효능이 있다. Myeongnamul, which is the main raw material of the food source in the present invention, contains abundant polyphenols and flavonoid allicin. It is effective in relieving chronic fatigue and stress.
그리고, 알리신은 비타민 B1을 활성화 시켜주고 콜레스트롤을 낮춰주는 효능이 있으며, 명이나물은 항산화 효능이 뛰어난 비타민E 비타민A도 풍부하게 함유되어 있어 피부 미용과 감기예방에도 좋다. In addition, allicin has the effect of activating vitamin B1 and lowering cholesterol. Myeongnamul is also rich in vitamin E, vitamin A, which has excellent antioxidant effect, so it is good for skin beauty and cold prevention.
또한, 명이나물은 마늘보다 약효가 뛰어난 것으로 알려져 있으며, 피로 회복, 면역력 증대 , 당뇨 예방, 심혈관 질환예방, 소화기능향상 ,해독작용, 이뇨작용 등에 효과적인 것으로 알려져 있다. 그리고, 장운동을 활발하게 하며, 향균효과, 체내의 비타민B흡수 촉진, 항형전 작용,혈당 강하 효과 등이 뛰어나 의약품과 기능성 건강식품 등의 재료로 쓰이고 있다. In addition, Myeongnamul is known to have superior medicinal effects than garlic, and is known to be effective in recovering from fatigue, enhancing immunity, preventing diabetes, preventing cardiovascular disease, improving digestive function, detoxifying, and diuretic. In addition, it is used as a material for pharmaceuticals and functional health foods because of its excellent antibacterial effect, promotion of vitamin B absorption in the body, anti-type effect, and blood sugar lowering effect.
그 다음, 1차 숙성 재료를 이용하여 명이를 1차 숙성하는 단계(S20)가 수행된다. Next, a step (S20) of primary aging of Myunggi using the primary aging material is performed.
여기서, 1차 숙성 재료는 간장 소스로서 진간장이 사용되고, 명이나물과 1차 숙성 재료의 비율은 1:1로 혼합하여 24시간 숙성 공정을 진행한다. 진간장을 사용하는 이유는 오래 묵을수록 맛이 진해지고 짠맛은 줄어들며, 단맛이 생기기 때문이며, 특히, 삼투압 현상을 이용하여 산에서 채취한 명이의 냄세를 제거하고 잎의 성질을 부드럽게 만들기 때문이다. 이러한 간장 소스를 이용한 1차 숙성 단계를 거침으로써, 명이의 숨을 죽이고 나물의 풀냄새를 없앨 수 있으며, 살균효과가 발생할 수 있다. Here, as the primary aging material, soy sauce is used as a soy sauce source, and the ratio of Myungnamul and the primary aging material is mixed at 1:1 and the aging process is performed for 24 hours. The reason for using soy sauce is that the longer it is aged, the stronger the taste, the less salty it is, and the sweeter it is. In particular, it uses osmotic pressure to remove the odor of Myeongyeong collected from the acid and to soften the properties of the leaves. By going through the first maturation step using such a soy sauce, it is possible to kill the breath of the people and remove the grassy smell of herbs, and a sterilization effect can occur.
그 다음, 1차 숙성된 명이를 1차 숙성 재료인 간장 소스로부터 분리시킨 뒤, 2차 숙성 재료를 이용한 명이를 2차 숙성하는 단계(S30)가 수행된다. Next, after separating the firstly aged Myungi from the soy sauce source, which is the first aging material, the second aging step (S30) of the Myungi using the secondly aging material is performed.
2차 숙성 재료는 20%중량비의 사과식초, 30%중량비의 백설탕, 30%중량비의 진간장, 20%중량비의 정제수 첨가물로 이루어진다. The secondary ripening material consists of 20% weight ratio of apple cider vinegar, 30% weight ratio of white sugar, 30% weight ratio of soy sauce, and 20% weight ratio of purified water.
여기서, 본 발명의 실시예에서 개시되는 함량 비율은 천연 재료들이 갖는 맛을 최적으로 발휘하고, 그 효능도 가장 바람직하게 발휘할 수 있는 비율이다. Here, the content ratio disclosed in the embodiment of the present invention is a ratio that can optimally exhibit the taste of natural materials, and also exhibit the efficacy most preferably.
상세히, 발효 숙성과정에서 염분은 분해되고 각종 아미노산과 무기질이 형성되는데 이때 생기는 아미노산은 면역력을 높이는 역할을 하는데, 사과식초의 양이 20%중량비를 초과하는 경우에는 명이나물을 산화시켜 잎을 무르게 만들 수 있어, 함량비를 20%중량비가 되도록 하는 것이 중요하다. In detail, in the fermentation and ripening process, salt is decomposed and various amino acids and minerals are formed. The amino acids produced at this time play a role in enhancing immunity. Therefore, it is important to make the content ratio 20% by weight.
한편, 진간장과 백설탕 역시 각각 30%중량비가 되도록 하여야 하는데, 이를 초과하는 경우에는 점성이 높아져 숙성발효 효과가 낮아지기 때문에, 장기간 보관 및 숙성에 가장 좋은 비율을 유지하여야 한다. On the other hand, soy sauce and white sugar should also be at a weight ratio of 30%, respectively. If it exceeds this, the viscosity increases and the aging fermentation effect is lowered. Therefore, the best ratio for long-term storage and aging should be maintained.
상기 정제수 첨가물의 경우, 상기 2차 숙성 재료의 20%중량비 중에서 정제수와 함께 0.002%중량비의 오미자 엑기스와, 0.006%중량비의 나한과 엑기스를 포함하는 것을 특징으로 한다. In the case of the purified water additive, it is characterized in that it comprises a 0.002% weight ratio of omija extract and 0.006% weight ratio of Nahanwa extract together with purified water in a 20% weight ratio of the secondary aging material.
상기 오미자 엑기스의 경우, 아답토젠 성분이 다량 함유되어 있어 육체적 정신적을 포함하여 신체 전반적인 에너지를 활성화 시켜서 만성 피로회복에 도움이 되고, 베타카로틴, 리그난 등 성분들이 함유되어 있어 기침과 가래를 가라앉혀줄 뿐만 아니라 편도선, 기관지염,만성기침등에 도움이 되는 재료이다. In the case of the Schisandra extract, it contains a large amount of adaptogens, which activates the body's overall energy, including physical and mental, to help recover from chronic fatigue, and contains beta-carotene and lignan to relieve cough and phlegm. It is a material that is helpful not only for a line, but also for tonsils, bronchitis, and chronic cough.
항산화성분이 풍부한 오미자는 체내 활성산소를 밖으로 배출하는데 도움이 되기 때문에, 여드름 잡티등과 트러블을 일으키는 세포로부터 피부를 보호하여 피부미용에도 좋다. 또한, 오미자에는 고미신이라는 성분이 함유있는데 이 성분은 위액분비를 억제하는 효과가 있기 때문에, 속쓰림, 통증, 메스꺼움 등을 완화시켜서 위 건강에 좋다. Omija, which is rich in antioxidants, helps to discharge free radicals from the body, so it is good for skin beauty by protecting the skin from cells that cause acne and blemishes. In addition, omija contains a component called gomisin, which has the effect of suppressing gastric juice secretion, so it is good for stomach health by relieving heartburn, pain, and nausea.
특히, 오미자는 비타민B1, 단백질, 칼슘, 인, 철 등을 함유하고 있기 때문에 명이나물의 영양 및 맛에 핵심 역할을 수행한다. In particular, omija plays a key role in nutrition and taste of Myeongnamul because it contains vitamin B1, protein, calcium, phosphorus, and iron.
상기 나한과의 경우, 중국 계림 후난지역에서만 자라는 식물로 알려져 있으며 단맛이 강한 특성을 갖고 있어 설탕을 사용하지 않아도 단맛을 갖느 소스를 제조할 수 있도록 한다. 나한과는 천연 열매로 소화기능에 좋고, 기관지에 좋으며, 설탕과 비교하여 300배 이상의 당도를 가지고 있으며, 트리펜계의 배당체(테르펜글리코사이드)에서 유래한 모그로사이드(mogroside)성분이 있어 몸의 체내에 남지 않고 모두 배출되고, 설탕대체제 및 천연감미료로서의 역할을 수행한다. In the case of the Nahanaceae, it is known as a plant that grows only in the Hunan region of Guilin, China, and has a strong sweet characteristic, so that a sweet sauce can be prepared without using sugar. Nahangwa is a natural fruit that is good for digestion, good for the bronchial tubes, has a sugar content 300 times higher than that of sugar, and contains mogroside components derived from tripene-based glycosides (terpene glycosides). It does not remain in the body and is all excreted, acting as a sugar substitute and natural sweetener.
이러한 2차 숙성 단계(S30)는 13℃에서 48시간 동안 숙성시킨 다음, 이어서 0~5℃ 범위의 온도에서 15일간 추가 숙성을 수행한다. 이후에는 보관 기한을 늘리기 위하여 냉동 보관할 수 있다. This secondary aging step (S30) is aged for 48 hours at 13 ℃, then performing additional aging for 15 days at a temperature in the range of 0 ~ 5 ℃. After that, it can be refrigerated to extend the shelf life.
상기와 같은 2차 숙성 공정이 완료되면, 명이나물과 함께 숙성에 사용된 사과식초, 백설탕, 진간장 및 정제수 첨가물로 이루어진 소스물질이 완성된다. When the secondary aging process as described above is completed, the source material consisting of apple cider vinegar, white sugar, soy sauce, and purified water additives used for ripening together with Myeongnamul is completed.
이렇게 제조된 소스물질을 포장지에 담고 영하 10도 이하의 냉동 보관을 수행한다(S40). The prepared source material is put in a packaging and stored frozen at -10 degrees below zero (S40).
본 발명은 상기와 같은 방법으로 명이나물을 이용하여 다양한 음식에 사용되는 소스를 제조하는 방법에 관한 것이다. 장아찌 소스로 이용될 수 있으며, 숙성과정을 거치면서 염도가 높아지고, 맛과 영양이 저하되는 문제를 해결할 수 있는 방법으로서, 천연 재료로 우수한 맛과 영양을 모두 달성할 수 있는 제조 방법이라고 할 수 있다.The present invention relates to a method for preparing a sauce used for various foods by using Myeongnamul by the method as described above. It can be used as pickle sauce, and it can be said that it is a method that can solve the problems of increasing salinity and lowering taste and nutrition through the aging process, and it is a manufacturing method that can achieve both excellent taste and nutrition with natural ingredients. .
Claims (5)
1차 숙성 재료인 진간장을 사용하여 상기 명이나물을 1차 숙성하는 단계와,
상기의 1차 숙성된 명이나물에 대해서, 2차 숙성 재료를 사용하여 2차 숙성하는 단계와,
상기의 2차 숙성된 명이나물과 함께 상기 2차 숙성 재료에 대해서 냉동 보관하는 단계를 포함하고,
상기 2차 숙성 재료는 사과식초, 백설탕, 진간장 및 정제수 첨가물로 이루어지고,
상기 2차 숙성 재료의 구성 함량비는 20%중량비의 사과식초, 30%중량비의 백설탕, 30%중량비의 진간장 및 20%중량비의 정제수 첨가물로 이루어지고,
상기 정제수 첨가물은 정제수와 함께 0.002%중량비의 오미자 엑기스와, 0.006%중량비의 나한과 엑기스를 포함하고,
상기 진간장과 명이나물은 1:1의 비율로 숙성에 사용되고,
상기의 1차 숙성 단계는 24시간 수행되는 것을 특징으로 하는 명이나물 소스의 제조 방법. Washing and preparing the Myungnamul;
A step of first aging the Myungnamul using soy sauce, which is a primary aging material;
With respect to the above-mentioned primary-aged Myungnamul, the step of secondary aging using secondary-aged ingredients;
Comprising the step of refrigerated storage of the second aging material together with the second ripened Myungnamul,
The secondary aging material consists of apple cider vinegar, white sugar, soy sauce and purified water additives,
The composition content ratio of the secondary aging material consists of 20% weight ratio of apple cider vinegar, 30% weight ratio of white sugar, 30% weight ratio of soy sauce and 20% weight ratio of purified water additives,
The purified water additive contains omija extract in a weight ratio of 0.002% and Nahanwa extract in a weight ratio of 0.006% together with purified water,
The soy sauce and Myungnamul are used for aging in a ratio of 1:1,
The method for producing Myungnamul sauce, characterized in that the first aging step is performed for 24 hours.
상기 2차 숙성하는 단계는, 13℃에서 48시간 동안 숙성시킨 다음, 이어서 0~5℃ 범위의 온도에서 15일간 추가 숙성을 수행하는 것을 특징으로 하는 명이나물 소스의 제조 방법.
The method of claim 1,
The second aging step comprises aging at 13°C for 48 hours, and then performing additional aging at a temperature in the range of 0 to 5°C for 15 days.
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