KR102484765B1 - Manufacturing method of hotchpotch sauce - Google Patents

Abstract

The present invention relates to a manufacturing method of hotchpotch sauce comprising a step of mixing beef leg bone broth and seasoning. The seasoning is manufactured by comprising the steps of: heating a mixed oil having edible oil and sesame oil mixed by weight ratio of 5:1 to 10:1 at 180-200℃; and based on 100 parts by weights of the mixed oil, mixing 50-60 parts by weight of red pepper powder, 10-30 parts by weight of cheongyang red pepper powder, 5-10 parts by weight of crushed garlics and 1-2 parts by weight of pepper powder to manufacture a seasoning mixture. The beef leg bone broth is manufactured by comprising a step of mixing 10-20 parts by weight of salt, 3-5 parts by weight of red ginseng powder, 3-5 parts by weight of silk protein powder, 1-3 parts by weight of phellinus linteus powder, 1-3 parts by weight of beef leg bone extracts with 100 parts by weight of 100 heated at 80-100℃. The purpose of the present invention is to provide a manufacturing method of hotchpotch sauce which improves manufacturing processes of hotchpotch sauce to have each ingredient uniformly mixed, thereby enjoying flavors of a hotchpotch when a user cooks.

Description

Manufacturing method of jjamppong sauce {MANUFACTURING METHOD OF HOTCHPOTCH SAUCE}

The present invention relates to a method for manufacturing jjambbong sauce, and more particularly, to a method for manufacturing jjambbong sauce that enables users to reproduce the flavor when cooking through uniform mixing of the ingredients constituting the jjambbong sauce.

Jjambbong is one of the representative Chinese dishes. It is a food made by stir-frying various seafood or vegetables in noodles and pouring broth made from pork bones, beef bones, or chicken bones. Since the consumer's preference for the jjambbong is determined by the taste of the soup, it is necessary to properly mix various seafood and broth. Therefore, when a user wants to reproduce the taste of jjambbong cooked by a professional cook, it is difficult to mix the appropriate ingredients, making it difficult to reproduce the flavor.

Various patent documents related to the manufacturing method of jjambbong are known. For example, in Korean Patent Registration No. 10-1999178, the process of salting meat to prepare jjambbong sauce is improved so that the flavor of jjambbong can be reproduced there is.

In addition, Republic of Korea Patent Registration No. 10-1688225 uses red pepper seasoning in the manufacturing process of jjamppong sauce to realize the amount of smoke to reproduce the flavor.

Looking at these prior arts, high-quality jjambbong sauce is manufactured by appropriately combining the ingredients constituting the jjambbong sauce or improving the efficiency of the manufacturing process.

Republic of Korea Patent Registration No. 10-1999178 Republic of Korea Patent Registration No. 10-1688225

The present invention was made in view of the prior art as described above, and by improving the manufacturing process of jjambbong sauce so that each ingredient is uniformly mixed, the user can reproduce the flavor of jjambbong when cooking directly Manufacturing of jjambbong sauce Its purpose is to provide a method.

In order to solve the above problems, the manufacturing method of jjamppong sauce according to the present invention,

A step of mixing bone broth and marinade, wherein the marinade is a step of heating a mixed oil in which cooking oil and sesame oil are mixed at a weight ratio of 5:1 to 10:1 to 180 to 200 ° C and 100 parts by weight of the mixed oil It is prepared by mixing 50 to 60 parts by weight of red pepper powder, 10 to 30 parts by weight of Cheongyang red pepper powder, 5 to 10 parts by weight of minced garlic, and 1 to 2 parts by weight of black pepper powder to prepare a seasoning mixture. 100 parts by weight of water heated to 100 ℃, 10 to 20 parts by weight of salt, 3 to 5 parts by weight of red ginseng powder, 3 to 5 parts by weight of silk protein powder, 1 to 3 parts by weight of Phellinus mushroom powder, 1 to 3 parts by weight of beef bone concentrate It is characterized in that it is prepared by including the step of mixing parts.

The manufacturing method of jjamppong sauce according to the present invention,

By improving the manufacturing process so that each ingredient is uniformly mixed, it shows the effect of reproducing the flavor of jjamppong when the user cooks himself.

1 is an overall configuration diagram showing a heating mixer in the manufacturing method of jjamppong sauce according to the present invention;
2 is an enlarged configuration diagram of an enlarged part of a structure of a heating mixer;
3 is a front cross-sectional configuration diagram showing a heating mixer;
4 is a three-dimensional configuration diagram showing a stick of a heating mixer;
5 is an enlarged configuration diagram of a main part for showing a stick of a heating mixer and its driving structure;
6 is a front cross-sectional configuration diagram for showing the stick rotation operation of the heating mixer;
Figure 7 is a three-dimensional configuration for showing the upper and lower guides, guide grooves of the stick.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Prior to this, the terms or words used in this specification and claims should not be construed as being limited to the usual or dictionary meaning, and the inventor appropriately uses the concept of the term in order to explain his/her invention in the best way. It should be interpreted as a meaning and concept consistent with the technical idea of the present invention based on the principle that it can be defined. Therefore, the embodiments described in this specification and the configurations shown in the drawings are only one of the most preferred embodiments of the present invention and do not represent all of the technical spirit of the present invention, so various equivalents that can replace them at the time of this application. It should be understood that there may be waters and variations.

The manufacturing method of jjamppong sauce according to the present invention,

A step of mixing bone broth and marinade, wherein the marinade is a step of heating a mixed oil in which cooking oil and sesame oil are mixed at a weight ratio of 5:1 to 10:1 to 180 to 200 ° C and 100 parts by weight of the mixed oil It is prepared by mixing 50 to 60 parts by weight of red pepper powder, 10 to 30 parts by weight of Cheongyang red pepper powder, 5 to 10 parts by weight of minced garlic, and 1 to 2 parts by weight of black pepper powder to prepare a seasoning mixture. 100 parts by weight of water heated to 100 ℃, 10 to 20 parts by weight of salt, 3 to 5 parts by weight of red ginseng powder, 3 to 5 parts by weight of silk protein powder, 1 to 3 parts by weight of Phellinus mushroom powder, 1 to 3 parts by weight of beef bone concentrate It is characterized in that it is prepared by including the step of mixing parts.

In the process of manufacturing the marinade, cooking oil and sesame oil are mixed, through which the savory flavor of the jjambbong sauce can be improved and the disgusting taste and flavor unique to the oil can be removed. In addition, when 50 to 60 parts by weight of red pepper powder, 10 to 30 parts by weight of Cheongyang red pepper powder, 5 to 10 parts by weight of minced garlic, and 1 to 2 parts by weight of pepper powder were mixed with the mixed oil, the flavor was found to be significantly improved.

In addition, in the process of preparing the beef bone broth, in addition to salt (refined salt), 3 to 5 parts by weight of red ginseng powder, 3 to 5 parts by weight of silk protein powder, 1 to 3 parts by weight of Phellinus mushroom powder, and 1 to 3 parts by weight of beef bone concentrate are added. However, it was found that the flavor of the beef bone broth could be improved through this. In particular, it was found that the flavor can be improved by mixing red ginseng powder, silk protein powder, and Phellinus linteus powder in an appropriate range. As a result of sensory evaluation by 30 evaluators, consistent results were obtained that the flavor was improved compared to the case where red ginseng powder, silk protein powder, and Phellinus linteus powder were not included. It was confirmed that the effect of implementing the flavor can be obtained.

In addition, in the step of mixing the bone broth and marinade, it was found that it was appropriate to mix 10 to 20 parts by weight of the marinade with respect to 100 parts by weight of the bone broth. In addition, jjambbong soup can be prepared by adding stir-fried seafood and vegetables to the mixed broth of the beef bone broth and marinade. The seafood and vegetables may be appropriately selected by the user for convenience, and for example, seafood such as raw oysters, clams, mussels, and squid and vegetables such as cabbage, pumpkin, carrot, wood ear mushroom, onion, green onion, and leek are appropriately added. Thus, jjambbong soup can be prepared.

Apart from this, jjambbong noodles can be manufactured through a conventional noodle manufacturing method. For example, it can be manufactured by forming a dough aged at 0 to 5 ° C. for 30 minutes to 2 hours into noodles and boiling it. At this time, the noodles are prepared by mixing 2 to 5 parts by weight of salt, 1 to 2 parts by weight of noodle strengthening agent, 0.1 to 0.5 parts by weight of parsley leaf, 0.5 to 1 part by weight of black sesame, and 40 to 50 parts by weight of purified water based on 100 parts by weight of flour. You can make dough.

In the step of preparing the seasoning mixture, a heating mixer 100 is used.

1 to 7, the heating mixer 100

A cylindrical drum 10 having an inner space 11 and laid down,

A shaft 20 fixed to the center of the space 11 of the drum 10,

A cylindrical support 30 rotatably mounted on the shaft 20 in a form surrounding the shaft 20,

A rotation drive unit 40 for transmitting rotational power to the support 30;

m × n sticks (50 ), And

A stick driving unit 60 that causes each stick 50 to emerge and descend when the support 30 rotates

made including

As shown in FIGS. 1 to 3, the drum 10 has a hollow and laid-down cylindrical structure, in particular, an input part 12 on the upper side and a withdrawing part 13 on the lower side, Separate opening and closing doors may be provided in the input unit 12 and the withdrawal unit 13, and it is preferable to implement such an opening and closing door so that it can be locked and unlocked by a separate locking device or the like.

And, as shown in FIGS. 1 to 3, the shaft 20 is fixedly mounted to the front and rear ends of the space 11 of the drum 10, thereby having a non-rotating shaft structure.

And as shown in Figures 1 and 3, the support body 30 is mounted to the shaft 20 to be rotated in a form surrounding the shaft 20, made of a hollow cylindrical structure, in particular, the inside of both ends Three or more idle rollers 31 are provided on the periphery, respectively, and these idle rollers 31 are in close contact with the outer periphery of the shaft 20, so that when the support 30 rotates, the shaft 20 is the standard. Stable rotation operation is possible.

And as shown in FIG. 2, the rotary drive unit 40 is engaged with the driven gear 41 shaft-coupled to one end of the support body 30 and the driven gear 41, and the space of the drum 10 A first relay gear 42 rotatably supported on the inner wall of the unit 11, and a second relay gear 43 coupled to the shaft of the first relay gear 42 and disposed on the outer side of the drum 10 ) and a drive motor 45 having a drive gear 44 meshing with the second relay gear 43, and the support 30 rotates when the drive motor 45 is driven. The rotary drive unit 40 of this configuration is not limited thereto, and may be variously modified and changed within a range that satisfies the condition capable of transmitting rotational power to the support 30 .

And as shown in FIGS. 1 to 3, the sticks 50 are provided in plurality, and in particular, as described above, m are arranged in n rows along the longitudinal direction of the support 30 on the support 30, this In the present invention, it is shown that m is 4 and n is 5 throughout the drawings, but it will not be limited thereto.

On the other hand, as shown in FIG. 4, each stick 50 has a rod 51 rotatably mounted on its end, a plate 52 fixedly coupled to the other end of the rod 51 to cross, and the plate 52 ) is provided with a plurality of mixing pins 53 arranged side by side side by side while being fixedly coupled in a vertical form to one side of it, so that when the support 30 rotates, the mixing pins 53 of each stick 50 are rotated As the seasonings are stirred while striking them, the mixing rate of the seasonings can be greatly improved.

In particular, as shown in FIG. 7, each stick 50 has an upper guide 54 and a lower guide formed at each of the upper and lower ends while connecting between two adjacent mixing pins 53 among the plurality of mixing pins 53 55 is provided, the upper guide 54 has a structure inclined downward toward the other surface side of the plate 52, and the lower guide 55 moves upward toward the other surface side of the plate 52. It is made of an inclined structure, and a guide groove 56 is formed on the other surface of the plate 52, which penetrates vertically and opens outward, and is disposed in the area between the upper guide 54 and the lower guide 55. do.

Eventually, when the support 30 rotates, the seasonings are guided from the inside to the outside by the upper guide 54, that is, from the center side of the space 11 of the drum 10 to the inner circumferential side, and again the guide groove 56 ) and is guided from the outside to the inside by the lower guide 55 after being moved to the side of the lower guide 55, it can greatly help to ensure that seasonings are evenly mixed.

On the other hand, as shown in FIGS. 3 and 5, the stick driving unit 60

An accommodating portion 61 formed inside the support 30,

m × n insert holes 62 formed through the outer circumferential surface of the support 30 to communicate with the receiving portion 61 and into which each of the sticks 50 are inserted;

n eccentric cams 63 coupled to the shaft 20 and arranged in the receiving portion 61 to face each other with m sticks 50 in n rows;

A stick roller 64 that is rotatably mounted on the inner end of the stick 50 and comes into contact with the eccentric cam 63;

When the support 30 rotates, the stick roller 64 is pushed by the eccentric cam 63 fixed to the shaft 20 and then the pushing action is gradually released, the stick 50 toward the shaft 20 side. ) Return means (65) for returning

made up of

Here, the return means 65 is formed along the outer flange 651 formed along the inner periphery of the insert hole 62 and the outer periphery of the end adjacent to the stick roller 64 in the stick 50, It consists of an inner flange 652 facing each other with the outer flange 651, and a return spring 653 interposed between the outer flange 651 and the inner flange 652.

At this time, as shown in FIG. 5 , the outer flange 651 preferably has an appropriate thickness so that the stick 30 can move in and out more stably.

Eventually, the stick 50 is returned by the elastic restoring force of the return spring 653, which was pressed by the eccentric cam 63, so that the eccentric cam 63 and the stick roller 64 are always in contact with each other. It will be.

Meanwhile, the present invention further includes a heat source supply unit 70 supplying a heat source into the space 11 of the drum 10.

As shown in FIG. 2, the heat source supply unit 70

It may be composed of a heating wire 71 built into the inner wall of the drum 10 and a power supply unit 72 for supplying power thereto, which is an example and may be variously modified and modified such as supplying a heat source using a separate burner. will be changeable

On the other hand, as shown in FIG. 5, in the heating mixer 100, a scrubber 80 having a scrub head 81 inserted into the stick 50 and mounted on the support 30 and in close contact with the outer circumferential surface of the stick 50 Is further provided. As the scrub head 81 of the scrubber 80 has a tip shape in cross section, during the molar operation of the stick 50 (operation to enter the insert hole 62) It helps to remove seasoning adsorbed on the outer circumferential surface of the stick 50. In addition, the scrub head 81 is preferably made of an elastic material for adhesion to the stick 50, and the scrubber 80 may be bolted to the support 30 by a separate bolt or the like.

The broth obtained from the jjambbong sauce applied with the manufacturing method of the present invention was compared with commercially available seafood jjambbong, and a 5-point scoring method (1 point: very bad, 2 points: bad, 3 points: normal, 4 points: Good, 5 points: very good) was applied and sensory evaluation was performed with the average value excluding the highest and lowest points. As a result, the jjambbong broth according to the present invention received scores of 4.6 and 4.2 in flavor and taste, respectively, and improved flavor compared to commercially available seafood jjambbong with flavor and taste scores of 3.8 and 4.2, respectively.

In addition, as a result of preparing jjambbong soup using jjambbong sauce prepared in 10 different batches and conducting sensory evaluation, the deviation in flavor and taste was only 0.02, 0.01, so using the jjambbong sauce of the present invention, jjambbong soup of constant quality It was found that it could be cooked. Therefore, it was confirmed that using the jjambbong sauce to which the manufacturing process of the present invention was applied could produce jjambbong soup of constant quality even when cooked by various users.

In the above description of the present invention, the "method of manufacturing jjamppong sauce" having a specific shape and structure was mainly described with reference to the accompanying drawings, but the present invention can be modified and changed in various ways by those skilled in the art, and these modifications and changes are It should be construed as falling within the protection scope of the present invention.

100: heating mixer
10: drum
11: space part
12: input unit
13: withdrawal part
20: shaft
30: support
31: idle roller
40: rotation drive unit
41: driven gear
42: first relay gear
43: second relay gear
44: drive gear
45: drive motor
50 : stick
51: load
52: plate
53: mixing pin
54: upper guide
55: lower guide
56: guide groove
60: stick drive unit
61: receiving part
62: insert hole
63: eccentric cam
64: stick roller
65: return means
651: outer flange
652: inner flange
653: return spring
70: heat source supply unit
71: heat wire
72: power supply
80: scrubber
81: scrub head

Claims (7)

In the method for producing jjamppong sauce comprising the step of mixing bone broth and marinade,
The marinade is a step of heating a mixed oil in which cooking oil and sesame oil are mixed at a weight ratio of 5: 1 to 10: 1 to 180 to 200 ° C, and 50 to 60 parts by weight of red pepper powder, 10 parts by weight of Cheongyang red pepper powder with respect to 100 parts by weight of the mixed oil to 30 parts by weight, 5 to 10 parts by weight of minced garlic, and 1 to 2 parts by weight of pepper powder to prepare a seasoning mixture,
The bone broth is 100 parts by weight of water heated to 80 to 100 ℃, 10 to 20 parts by weight of salt, 3 to 5 parts by weight of red ginseng powder, 3 to 5 parts by weight of silk protein powder, 1 to 3 parts by weight of Phellinus mushroom powder, It is prepared by mixing 1 to 3 parts by weight of beef bone concentrate,
In the step of preparing the seasoning mixture, a cylindrical drum 10 having an internal space 11 and laid down, a shaft 20 fixedly mounted in the center of the space 11 of the drum 10, and the shaft 20 A cylindrical support 30 mounted to rotate on the shaft 20 in a form surrounding the shaft 20, a rotation drive unit 40 that transmits rotational power to the support 30, and the support 30 at equal intervals. m×n sticks 50 disposed in n (where n is an integer of 2 or more) rows along the longitudinal direction of the support 30 by m (where m is an integer of 2 or more), and the support 30 A heating mixer 100 consisting of a stick driving unit 60 that causes each stick 50 to emerge and descend during rotation is used,
Each of the sticks 50 is provided with a rod 51 rotatably mounted at an end thereof and a plate 52 fixedly coupled to the other end of the rod 51 so as to cross,
Each of the sticks 50 is provided with a plurality of mixing pins 53 disposed side by side while being fixedly coupled to one surface of the plate 52 in a vertical manner,
Each of the sticks 50 has an upper guide 54 and a lower guide 55 formed at each of the upper and lower ends while connecting between two adjacent mixing pins 53 among the plurality of mixing pins 53. Equipped with Method for producing jjamppong sauce, characterized in that.
delete delete delete According to claim 1,
The upper guide 54 has a structure inclined downward toward the other side of the plate 52,
The method for producing jjamppong sauce, characterized in that the lower guide 55 is made of a structure inclined upward toward the other side of the plate 52.
According to claim 5,
Jjambbong, characterized in that the other surface of the plate 52 is formed with a guide groove 56 that is opened outward while penetrating up and down and disposed in the area between the upper guide 54 and the lower guide 55 How to make sauce.
According to any one of claims 1 or 5 or 6,
A heat source supply unit (70) consisting of a heating wire (71) built into the inner wall of the drum (10) and a power supply unit (72) for supplying power thereto to supply a heat source into the space (11) of the drum (10) Method for producing jjamppong sauce, characterized in that it further comprises.

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