KR102565696B1 - Jjamppong sauce and the manufacturing method thereof - Google Patents

Abstract

Jjamppong sauce according to the present invention is a powder mixed raw material including sugar, refined salt, gucheok powder, mudanpi powder and corn powder; Liquid mixed raw materials including purified water, kelp powder, roasted coffee bean powder, mussel powder, vanilla bean powder, soy sauce, red pepper oil, paprika powder, squid powder, cinnamon powder, horseradish powder, horseradish powder, and garlic powder; and sodium glutamate; it removes the bitter taste of jjamppong sauce, has an excellent function of maintaining the elasticity of various types of noodles when mixed with various types of noodles, and makes the texture of boiled mussels more chewy when mixed with boiled mussels. , Even after a long time, no coagulation occurs on the upper surface of the jjambbong soup, and even after a long time, the concentration of the jjambbong soup is maintained constant at the top and bottom.

Description

Jjamppong sauce and its manufacturing method {JJAMPPONG SAUCE AND THE MANUFACTURING METHOD THEREOF}

The present invention relates to jjambbong sauce and a method for manufacturing the same, and more specifically, the bitter taste of jjambbong sauce is removed, the function of maintaining the elasticity of various noodles when mixed with various noodles is excellent, and when mixed with boiled mussels, The texture can be made more chewy, no coagulation occurs on the upper surface of the jjambbong soup even after a long time has elapsed, and the concentration of the jjambbong soup is kept constant at the top and bottom even after a long time. Champon sauce and its It's about manufacturing methods.

Jjambbong is a food made by using spicy jjambbong sauce as a soup along with various vegetables, seafood and noodles.

Such jjambbong is a food that is very popular in Asian culture, and various studies are being conducted to improve the taste of such jjambbong.

Patent Document 1 below discloses a method for producing instant seafood jjamppong, but the jjamppong prepared by the method of Patent Document 1 has a problem in that the elasticity of the noodles decreases after a certain period of time when mixed with wheat noodles.

Therefore, there is an urgent need to develop a jjamppong sauce that can solve the problem of deterioration of elasticity of noodles after a certain period of time when mixed with wheat flour noodles.

Patent Document 1: Republic of Korea Patent Registration No. 10-1763666 (2017.08.01)

Accordingly, in the present invention, powder mixed raw materials including sugar, refined salt, gucheok powder, mudanpi powder and corn powder; Liquid mixed raw materials including purified water, kelp powder, roasted coffee bean powder, mussel powder, vanilla bean powder, soy sauce, red pepper oil, paprika powder, squid powder, cinnamon powder, horseradish powder, horseradish powder, and garlic powder; and sodium glutamate; the bitter taste of the jjambbong sauce is removed by using the jjambbong sauce containing, and the function of maintaining the elasticity of various noodles when mixed with various noodles is excellent, and the texture of boiled mussels is more chewy when mixed with boiled mussels. It is possible to provide a jjambbong sauce with the advantage that no coagulation occurs on the upper surface of the jjambbong soup even after a long period of time, and the concentration of the jjambbong soup is maintained constant at the top and bottom even after a long period of time. discovered, and the present invention was completed based on this.

Therefore, one aspect of the present invention is to remove the bitter taste of jjamppong sauce, to maintain the elasticity of various noodles when mixed with various noodles, and to make the texture of boiled mussels more chewy when mixed with boiled mussels. In addition, it is to provide a jjambbong sauce having the advantage that no coagulation occurs on the upper surface of the jjambbong soup even after a long time has elapsed, and the concentration of the jjambbong soup is maintained constant at the top and bottom even after a long time has elapsed.

Jjamppong sauce according to one embodiment of the present invention is a powder mixed raw material including sugar, refined salt, and corn powder; Liquid mixed raw materials including purified water, kelp powder, red pepper oil, paprika powder, squid powder, cinnamon powder and garlic powder; And sodium glutamate; characterized in that it comprises a.

Jjamppong sauce according to an embodiment of the present invention is a powder mixed raw material including sugar, refined salt, gucheok powder, mudanhu powder and corn powder; Liquid mixed raw materials including purified water, kelp powder, roasted coffee bean powder, mussel powder, vanilla bean powder, soy sauce, red pepper oil, paprika powder, squid powder, cinnamon powder, horseradish powder, horseradish powder, and garlic powder; And sodium glutamate; characterized in that it comprises a.

A method for producing jjamppong sauce according to an embodiment of the present invention includes the steps of adding powdered mixed raw materials including sugar, refined salt, gucheok powder, mudanpi powder and corn powder to a stirring tank and mixing by stirring (S100 ); Liquid mixed raw materials including purified water, kelp powder, roasted coffee bean powder, mussel powder, vanilla bean powder, soy sauce, red pepper oil, paprika powder, squid powder, cinnamon powder, horseradish powder, horseradish powder and garlic powder are mixed into the powder mixture Adding additionally to the stirring tank containing the raw material and mixing by stirring (S200); Heating the temperature of the stirring tank containing the powder mixture and the liquid mixture to 90 to 92 ° C. and maintaining the temperature for 5 to 10 minutes (S300); and adding sodium glutamate to the stirring tank and stirring for 5 to 10 minutes (S400).

The jjamppong sauce according to the present invention removes the bitter taste of jjambbong sauce, has an excellent function of maintaining the elasticity of various noodles when mixed with various noodles, and can make the texture of boiled mussels more chewy when mixed with boiled mussels, Even after a long time, no coagulation occurs on the upper surface of the jjambbong soup, and even after a long time, the concentration of the jjambbong soup is maintained constant at the top and bottom.

1 is a manufacturing process diagram briefly showing a manufacturing method of jjamppong sauce according to the present invention.

Before describing the present invention in more detail, the terms or words used in this specification and claims should not be limited to their usual or dictionary meanings, and the concept of terms is appropriately used to describe the invention in the best way. It should be interpreted as a meaning and concept consistent with the technical spirit of the present invention based on the principle that it can be defined in the following way. Therefore, the configuration of the embodiments described in this specification is only one preferred example of the present invention, and does not represent all of the technical spirit of the present invention, so various equivalents and modifications that can replace them at the time of the present application It should be understood that there may be

Hereinafter, the configuration of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily practice the present invention.

1 is a manufacturing process diagram briefly showing a manufacturing method of jjamppong sauce according to the present invention.

Referring to Figure 1, the jjamppong sauce and its manufacturing method according to the present invention will be described in detail.

Jjamppong sauce according to an embodiment of the present invention is a powder mixed raw material including sugar, refined salt, gucheok powder, mudanhu powder and corn powder; Liquid mixed raw materials including purified water, kelp powder, roasted coffee bean powder, mussel powder, vanilla bean powder, soy sauce, red pepper oil, paprika powder, squid powder, cinnamon powder, horseradish powder, horseradish powder, and garlic powder; And sodium glutamate; characterized in that it comprises a.

The jjamppong sauce according to the present invention is characterized in that powder mixed raw materials and liquid mixed raw materials are separately prepared, then mixed, and then sodium glutamate is added and mixed.

More specifically, the method for producing jjamppong sauce according to an embodiment of the present invention is to put powder mixed raw materials including sugar, refined salt, gucheok powder, moutan hull powder and corn powder into a stirring tank and stir to Mixing (S100); Liquid mixed raw materials including purified water, kelp powder, roasted coffee bean powder, mussel powder, vanilla bean powder, soy sauce, red pepper oil, paprika powder, squid powder, cinnamon powder, horseradish powder, horseradish powder and garlic powder are mixed into the powder mixture Adding additionally to the stirring tank containing the raw material and mixing by stirring (S200); Heating the temperature of the stirring tank containing the powder mixture and the liquid mixture to 90 to 92 ° C. and maintaining the temperature for 5 to 10 minutes (S300); and adding sodium glutamate to the stirring tank and stirring for 5 to 10 minutes (S400).

Hereinafter, examples of the jjamppong sauce according to the present invention and various comparative examples that can compare and confirm the effects thereof will be described in detail.

[Production Example 1] - Powder mixed raw material (the present invention)

A powder mixture was prepared by putting sugar 500g, refined salt 300g, gucheok powder 345g, moutan hull powder 150g, and corn powder 150g into a stirring tank and stirring to mix evenly.

[Preparation Example 2] - Powder mixed raw material (Omitted powder)

A powder mixture was prepared by putting a powder mixture consisting of 500 g of sugar, 300 g of refined salt, 150 g of mudan hull powder, and 150 g of corn powder into a stirring tank and stirring to mix evenly.

[Production Example 3] - Raw materials for powder mixture (mok dane skin powder omitted)

A powder mixture was prepared by putting a powder mixture consisting of 500 g of sugar, 300 g of refined salt, 345 g of gucheok powder, and 150 g of corn powder into a stirring tank and stirring to mix evenly.

[Production Example 4] - Powder mixed raw material (corn powder omitted)

A powder mixture was prepared by putting a powder mixture consisting of 500 g of sugar, 300 g of refined salt, 345 g of gucheok powder and 150 g of moutan bark powder into a stirring tank and stirring to mix evenly.

[Production Example 5] - Liquid mixed raw material (the present invention)

Purified water 3,563g, kelp powder 1,600g, roasted coffee bean powder 400g, mussel powder 400g, vanilla bean powder 382g, soy sauce 350g, red pepper oil 300g, paprika powder 300g, squid powder 300g, cinnamon powder 250g, ground root powder 250g, cheonma powder A liquid mixed raw material was prepared by evenly mixing 200 g and 60 g of garlic powder.

[Production Example 6] - Liquid mixed raw material (kelp powder omitted)

3,563g of purified water, 400g of roasted coffee bean powder, 400g of mussel powder, 382g of vanilla bean powder, 350g of soy sauce, 300g of red pepper oil, 300g of paprika powder, 300g of squid powder, 250g of cinnamon powder, 250g of parsley powder, 200g of cheonma powder and 60g of garlic powder A liquid mixed raw material was prepared by mixing evenly.

[Production Example 7] - Liquid mixed raw material (roasted coffee bean powder omitted)

3,563g of purified water, 1,600g of kelp powder, 400g of mussel powder, 382g of vanilla bean powder, 350g of soy sauce, 300g of red pepper oil, 300g of paprika powder, 300g of squid powder, 250g of cinnamon powder, 250g of ground root powder, 200g of cheonma powder and 60g of garlic powder A liquid mixed raw material was prepared by mixing evenly.

[Production Example 8] - Liquid mixed raw material (mussel powder omitted)

3,563g of purified water, 1,600g of kelp powder, 400g of roasted coffee bean powder, 382g of vanilla bean powder, 350g of soy sauce, 300g of red pepper oil, 300g of paprika powder, 300g of squid powder, 250g of cinnamon powder, 250g of ground root powder, 200g of cheonma powder and garlic powder A liquid mixed raw material was prepared by evenly mixing 60 g.

[Preparation Example 9] - Liquid mixed raw material (vanilla bean powder omitted)

3,563g of purified water, 1,600g of kelp powder, 400g of roasted coffee bean powder, 400g of mussel powder, 350g of soy sauce, 300g of red pepper oil, 300g of paprika powder, 300g of squid powder, 250g of cinnamon powder, 250g of ground root powder, 200g of cheonma powder and 60g of garlic powder A liquid mixed raw material was prepared by mixing evenly.

[Production Example 10] - Liquid mixed raw material (soy sauce omitted)

3,563g of purified water, 1,600g of kelp powder, 400g of roasted coffee bean powder, 400g of mussel powder, 382g of vanilla bean powder, 300g of red pepper oil, 300g of paprika powder, 300g of squid powder, 250g of cinnamon powder, 250g of ground root powder, 200g of cheonma powder, and garlic A liquid mixture was prepared by evenly mixing 60 g of the powder.

[Production Example 11] - Liquid mixed raw material (red pepper oil omitted)

Purified water 3,563g, kelp powder 1,600g, roasted coffee bean powder 400g, mussel powder 400g, vanilla bean powder 382g, soy sauce 350g, paprika powder 300g, squid powder 300g, cinnamon powder 250g, ground root powder 250g, cheonma powder 200g and garlic powder A liquid mixed raw material was prepared by evenly mixing 60 g.

[Production Example 12] - Liquid mixed raw material (paprika powder omitted)

Purified water 3,563g, kelp powder 1,600g, roasted coffee bean powder 400g, mussel powder 400g, vanilla bean powder 382g, soy sauce 350g, red pepper oil 300g, squid powder 300g, cinnamon powder 250g, ground root powder 250g, cheonma powder 200g and garlic powder A liquid mixed raw material was prepared by evenly mixing 60 g.

[Production Example 13] - Liquid mixed raw material (low ground root powder omitted)

Purified water 3,563g, kelp powder 1,600g, roasted coffee bean powder 400g, mussel powder 400g, vanilla bean powder 382g, soy sauce 350g, red pepper oil 300g, paprika powder 300g, squid powder 300g, cinnamon powder 250g, cheonma powder 200g and garlic powder 60g A liquid mixed raw material was prepared by mixing evenly.

[Production Example 14] - Liquid mixed raw material (Omit cheonma powder)

Purified water 3,563g, kelp powder 1,600g, roasted coffee bean powder 400g, mussel powder 400g, vanilla bean powder 382g, soy sauce 350g, chili oil 300g, paprika powder 300g, squid powder 300g, cinnamon powder 250g, ground root powder 250g and garlic powder A liquid mixed raw material was prepared by evenly mixing 60 g.

[Manufacture of jjamppong sauce]

After the powder mixture prepared according to any one of Preparation Examples 1 to 4 was put into an agitation tank and mixed by stirring, the liquid mixture prepared according to any one of Preparation Examples 5 to 14 was additionally added and stirred. and mixed evenly. After that, the temperature of the stirring tank containing the powder mixture and the liquid mixture was heated to 92 ° C. and maintained for 5 minutes, and 200 g of sodium glutamate was additionally added to the stirring tank and stirred for 5 minutes to obtain the mixture in Table 1 below. Champon sauce of Example 1 and Comparative Examples 1 to 12, powder mixed raw material of Preparation Example 1, and liquid mixed raw material of Preparation Example 5 were used, but the addition of sodium glutamate was omitted. Champon sauce of Comparative Example 13 was prepared did

division powder mixture liquid mixture Whether sodium glutamate is added Example 1 Preparation Example 1 Preparation Example 5 0 Comparative Example 1 Preparation Example 1 Preparation Example 6 0 Comparative Example 2 Preparation Example 1 Preparation Example 7 0 Comparative Example 3 Preparation Example 1 Preparation Example 8 0 Comparative Example 4 Preparation Example 1 Preparation Example 9 0 Comparative Example 5 Preparation Example 1 Preparation Example 10 0 Comparative Example 6 Preparation Example 1 Preparation Example 11 0 Comparative Example 7 Preparation Example 1 Preparation Example 12 0 Comparative Example 8 Preparation Example 1 Preparation Example 13 0 Comparative Example 9 Preparation Example 1 Preparation Example 14 0 Comparative Example 10 Preparation Example 2 Preparation Example 5 0 Comparative Example 11 Preparation Example 3 Preparation Example 5 0 Comparative Example 12 Production Example 4 Preparation Example 5 0 Comparative Example 13 Preparation Example 1 Preparation Example 5 X

[Experiment 1] - Test of the taste of jjamppong sauce

20 adult men and women using the jjambbong sauce prepared according to Example 1 and Comparative Examples 1 to 13, the degree of taste of the jjambbong sauce according to the temperature change of the jjambbong sauce (1 to 5 points below) standard) was tested, and the average values are shown in Table 2 below.

[Score classification]

5 points: The bitter taste is felt very strongly and continuously

4 points: Moderately persistent bitter taste

3 points: The bitter taste is felt moderately and briefly

2 points: Relatively weak taste

1 point: no bitter taste felt

division 65℃ 45℃ 25℃ Example 1 1.2 1.3 1.2 Comparative Example 1 3.5 3.6 3.7 Comparative Example 2 3.6 3.4 3.8 Comparative Example 3 3.4 3.6 3.8 Comparative Example 4 3.8 3.2 4.0 Comparative Example 5 4.0 3.7 4.0 Comparative Example 6 3.8 3.7 3.9 Comparative Example 7 3.8 3.5 3.7 Comparative Example 8 3.7 3.7 3.8 Comparative Example 9 3.7 3.5 3.7 Comparative Example 10 4.1 3.8 3.7 Comparative Example 11 4.0 3.5 3.8 Comparative Example 12 3.8 3.7 3.8 Comparative Example 13 3.6 3.6 3.8

Looking at the results of Table 2, it can be seen that the bitter taste of the jjamppong sauce prepared according to Example 1 is felt very weak compared to Comparative Examples 1 to 13, and in particular, the jjamppong sauce prepared according to Example 1 Despite this, it can be confirmed that the bitter taste is hardly felt.

[Experiment 2] - Elasticity retention (tension) test of noodles

After mixing 500 g of jjamppong sauce prepared according to Example 1 and Comparative Examples 1 to 13 with 200 g of flour noodles, the degree of elasticity of flour noodles was tested over time, and the degree of elasticity of flour noodles was texture It was performed by using an analyzer (TAXT Express, Stable Micro Systems, UK) to measure the degree of elongation of the noodles with Kieffer Dough Gluten Extensibility Rig (Stable Micro System, Ltd., UK), and the results are shown in Table 3 below. was

The measurement conditions were pre-test speed 0.5 mm/s, test speed 2.0 mm/s, return to strain 47%, time 2.0 sec, trigger force 5.0 g, test cycle 1.

division 10 minutes elapsed 30 minutes elapsed 1 hour elapsed Example 1 2.4 2.4 2.4 Comparative Example 1 1.4 1.3 1.0 Comparative Example 2 1.4 1.3 1.1 Comparative Example 3 1.3 1.3 0.9 Comparative Example 4 1.4 1.3 0.7 Comparative Example 5 1.4 1.3 0.8 Comparative Example 6 1.3 1.2 0.9 Comparative Example 7 1.5 1.4 1.0 Comparative Example 8 1.3 1.4 1.0 Comparative Example 9 1.4 1.3 1.0 Comparative Example 10 1.5 1.4 1.0 Comparative Example 11 1.3 1.2 0.9 Comparative Example 12 1.3 1.3 0.9 Comparative Example 13 1.4 1.2 1.0

(unit: mm/s)

Looking at the results in Table 3, it can be confirmed that the tension (elasticity) of the flour noodles is very excellent when the jjamppong sauce and noodles of Example 1 are mixed compared to Comparative Examples 1 to 13, and accordingly, the jjamppong of Example 1 When using the sauce, it can be confirmed that the chewy texture of the flour noodles is excellently maintained.

[Experiment 3] - Elasticity retention (tensileness) test of boiled mussels

After mixing 500 g of the jjamppong sauce prepared according to Example 1 and Comparative Examples 1 to 13 with 200 g of boiled mussels, the degree of elasticity of the boiled mussels was tested over time, and the degree of elasticity of the boiled mussels was texture It was performed by using an analyzer (TAXT Express, Stable Micro Systems, UK) to measure the degree of elongation of the noodles with Kieffer Dough Gluten Extensibility Rig (Stable Micro System, Ltd., UK), and the results are shown in Table 4 below. was

The measurement conditions were pre-test speed 0.5 mm/s, test speed 2.0 mm/s, return to strain 47%, time 2.0 sec, trigger force 5.0 g, test cycle 1.

division 10 minutes elapsed 30 minutes elapsed 1 hour elapsed Example 1 3.9 3.6 3.6 Comparative Example 1 2.0 1.6 1.1 Comparative Example 2 2.1 1.7 1.2 Comparative Example 3 2.4 1.8 1.2 Comparative Example 4 2.2 1.7 1.2 Comparative Example 5 2.5 1.6 1.3 Comparative Example 6 2.2 1.7 1.3 Comparative Example 7 2.4 1.7 1.2 Comparative Example 8 2.4 1.8 1.1 Comparative Example 9 2.2 1.5 0.9 Comparative Example 10 2.5 1.6 1.2 Comparative Example 11 2.3 1.5 0.9 Comparative Example 12 2.5 1.7 1.0 Comparative Example 13 2.7 1.8 0.9

(unit: mm/s)

Looking at the results in Table 4, it can be confirmed that the tensile strength (elasticity) of the boiled mussels is very excellent when the jjambbong sauce of Example 1 and the boiled mussels are mixed compared to Comparative Examples 1 to 13. Accordingly, Example 1 It can be seen that the chewy texture of mussels is excellently maintained when jjambbong sauce is used.

[Experiment 4] - Test for clogging on the surface layer of the broth over time

After putting 500 g of jjamppong sauce prepared according to Example 1 and Comparative Examples 1 to 13 in a bowl, it was tested whether or not agglomeration occurred on the surface layer of the sauce over time, and the results are shown in Table 5 below was

division 10 minutes elapsed 30 minutes elapsed 1 hour elapsed Example 1 X X X Comparative Example 1 X O O Comparative Example 2 X X O Comparative Example 3 X O O Comparative Example 4 X O O Comparative Example 5 X X O Comparative Example 6 X O O Comparative Example 7 X O O Comparative Example 8 X O O Comparative Example 9 X O O Comparative Example 10 X X O Comparative Example 11 X O O Comparative Example 12 X O O Comparative Example 13 X O O

(X: No coagulation on the surface layer, O: Coagulation on the surface layer)

Looking at the results of Table 5, it can be confirmed that the jjamppong sauce prepared in Example 1 does not have any coagulation on the surface layer even after 1 hour.

[Experiment 5] - Test whether the density of the sauce is kept constant

500 g of jjamppong sauce prepared in Example 1 and Comparative Examples 1 to 13 was placed in a beaker with a height of 20 cm, and over time, the concentration of the sauce located at the top of the 15 cm height and the bottom of the 5 cm height was different. It was tested whether it is different, and the results are shown in Table 6 below.

The concentration difference was determined by whether or not a difference in taste was felt.

division 10 minutes elapsed 30 minutes elapsed 1 hour elapsed Example 1 X X X Comparative Example 1 X O O Comparative Example 2 O O O Comparative Example 3 X O O Comparative Example 4 O O O Comparative Example 5 X O O Comparative Example 6 X O O Comparative Example 7 O O O Comparative Example 8 O O O Comparative Example 9 O O O Comparative Example 10 X O O Comparative Example 11 O O O Comparative Example 12 O O O Comparative Example 13 X O O

(X: no difference in concentration, O: difference in concentration)

Looking at the results of Table 6, it can be seen that in the case of the jjamppong sauce prepared according to Example 1, there is almost no difference in concentration between the upper and lower parts over time.

Claims (2)

Powder mixed raw materials including sugar, refined salt, gucheok powder, mudanhu powder and corn powder;
Liquid mixed raw materials including purified water, kelp powder, roasted coffee bean powder, mussel powder, vanilla bean powder, soy sauce, red pepper oil, paprika powder, squid powder, cinnamon powder, horseradish powder, horseradish powder, and garlic powder; and
Including; sodium glutamate;
The powder mixed raw material is a mixture of sugar 500g, refined salt 300g, gucheok powder 345g, mudanpi powder 150g and corn powder 150g,
The liquid mixed raw material is 3,563 g of purified water, 1,600 g of kelp powder, 400 g of roasted coffee bean powder, 400 g of mussel powder, 382 g of vanilla bean powder, 350 g of soy sauce, 300 g of red pepper oil, 300 g of paprika powder, 300 g of squid powder, 250 g of cinnamon powder, and ground root Champon sauce, characterized in that 250g of powder, 200g of cheonma powder and 60g of garlic powder are mixed. delete