KR102746509B1 - Manufacturing method of jajangmyeon using scorched rice and stone plate - Google Patents

Abstract

The present invention relates to a method for manufacturing jajangmyeon using nurungji and a stone plate, and more specifically, to a method for manufacturing jajangmyeon that can maintain a uniform flavor by keeping the food warm until the end of the meal, and can also exhibit a maximized rich flavor, and thus exhibit superior advantages in all aspects of sight, smell, and texture compared to conventional jajangmyeon. To this end, the method for manufacturing jajangmyeon comprises the steps of: frying vegetables, meat, soybean paste, soy sauce, and starch to produce jajang sauce; frying vegetables, meat, and soybean paste to produce ganjajang sauce; boiling raw noodles in boiling water for 1 to 5 minutes to produce boiled noodles; mixing the jajang sauce and the ganjajang sauce in a wok for the first time and frying them to produce a mixed jajang sauce; adding boiled noodles to the prepared mixed jajang sauce for the second time and frying them; placing the mixture on a heated stone plate; and a step of placing nurungji, seasoned vegetables, and seafood on the mixture placed on the heated stone plate to obtain Jjajangmyeon.

Description

{MANUFACTURING METHOD OF JAJANGMYEON USING SCORCHED RICE AND STONE PLATE}

The present invention relates to a method for manufacturing Jjajangmyeon using nurungji and a stone plate, and more specifically, to a method for manufacturing Jjajangmyeon which can maintain uniform flavor by keeping the food warm until the food is fully consumed, and can also exhibit maximized rich flavor, and thus exhibit superior advantages over conventional Jjajangmyeon in all aspects of sight, hearing, smell, and texture.

Jjajangmyeon is a Korean-style Chinese dish made by mixing noodles with a seasoning made by stir-frying various chopped vegetables and minced pork with cooking oil and Chinese soybean paste (chunjang), and is a dish derived from jjajangmyeon, a noodle stir-fry native to the Shandong Peninsula in China.

Chinese Jjajangmyeon is similar to Korean Jjajangmyeon in that it uses soybean paste, but it is different in that Chinese soybean paste is very salty and not much is used, and not many vegetables are added.

It is said that the Korean-style Jajangmyeon, which is widely known today, was first created in the early 1900s by Chinese people living in Incheon's Chinatown at a restaurant called Gonghwachun.

Typically, the Jjajang sauce for Jjajangmyeon is made by heating a pot, adding a small amount of cooking oil, and stir-frying minced pork, green onions, ginger, onions, and other chopped vegetables, then adding soybean paste and stir-frying. Depending on your preference, you can add garlic or seafood along with the minced pork and vegetables, and the garlic or seafood can be used in the same minced form as the vegetables.

To ensure that the noodles and seasonings are well mixed, this Jjajang sauce can be stir-fried with soybean paste, and water or alcohol can be added together. To ensure that the soybean paste is well mixed with the minced meat and vegetables, the soybean paste can be dissolved in water or alcohol and added.

Typically, the Jjajang sauce can be cooked so that it is thinned to about 1.5 to 3 times the volume of the stir-fried minced meat and vegetables.

Jjajangmyeon is a representative noodle dish that has been enjoyed by many people for a long time because it can contain various ingredients, is nutritious, can be cooked relatively quickly, and is inexpensive. There are many types of Jjajangmyeon, such as Ganjjajang made by stir-frying soybean paste without water and starch in oil, Samseon Jjajang made with seafood, Samseon Ganjjajang made by cooking Samseon Jjajang like Ganjjajang, Yunijjajang made by grinding pork instead of slicing it and making the seasoning, and Yusul Jjajang made by thinly slicing the ingredients. However, as mentioned above, the types are limited to a few and the changes in the ingredients and manufacturing methods used in making Jjajangmyeon are minimal, and there are few unique features that stimulate the appetite in terms of its taste or aroma, and it has been limited in stimulating new taste buds.

Meanwhile, in modern society where Western food is being introduced and cultural exchanges are active, the mutual exchange between the East and the West in terms of food is also active, and due to this trend, fusion food that mixes Eastern and Western food into one food is emerging.

In this way, there has been an increasing demand for the development of fusion foods that provide various changes to foods manufactured according to existing established recipes in order to meet the needs of various consumers in recent years, and in particular, there has been an increasing demand for the development of foods that can meet the tastes of children and adolescents with Westernized tastes. However, little research has been conducted on various manufacturing methods for Jjajangmyeon, and thus, research on more diverse manufacturing methods for Jjajangmyeon is needed.

Meanwhile, the background technology described above is technical information that the inventor possessed for deriving the present invention or acquired during the process of deriving the present invention, and cannot necessarily be considered as publicly known technology disclosed to the general public prior to the application of the present invention.

Republic of Korea Patent Publication No. 10-2033139

The present invention is intended to solve the above problems, and provides a method for manufacturing Jjajangmyeon using nurungji and a stone plate, which not only maintains the warmth until the food is fully eaten and maintains a uniform flavor, but also exhibits superior advantages over conventional Jjajangmyeon in all aspects including sight, smell, and texture.

The above and other objects and advantages of the present invention will become apparent from the following description of preferred embodiments.

The above object can be solved by a method for producing Jjajangmyeon, including the steps of: frying vegetables, meat, soybean paste, soy sauce, and starch to produce Jjajang sauce; frying vegetables, meat, and soybean paste to produce Ganjjajang sauce; boiling raw noodles in boiling water for 1 to 5 minutes to produce boiled noodles; mixing the Jjajang sauce and Ganjjajang sauce once in a wok and frying them to produce a mixed Jjajang sauce; adding boiled noodles to the prepared mixed Jjajang sauce and mixing them twice and frying them; placing the mixture on a heated stone plate; and placing nurungji, bean sprouts, and seafood on the mixture placed on the heated stone plate to obtain Jjajangmyeon.

Specifically, the Jjajang sauce may be characterized in that it is manufactured by a method including the steps of: adding edible oil to a wok and heating it; adding meat to the heated edible oil and stir-frying it for the first time; adding vegetables and soy sauce to the meat stir-fried for the first time and stir-frying it for the second time; and adding soybean paste and starch to the meat, vegetables, and soy sauce stir-fried for the second time and heating it for 1 to 5 minutes to manufacture the Jjajang sauce.

Specifically, the jjajang sauce may be manufactured by a method including the steps of: adding edible oil to a wok and heating it; adding meat to the heated edible oil and stir-frying it for a first time; adding vegetables to the meat stir-fried for a second time and stir-frying it for a second time; and adding soybean paste to the vegetables stir-fried for a second time and stir-frying it for a third time to manufacture the jjajang sauce.

Specifically, the seafood may be characterized by including at least one selected from the group consisting of squid, octopus, shrimp, mussels, mussels, and combinations thereof.

Specifically, in the step of manufacturing the mixed jjajang sauce, the jjajang sauce and the ganjjajang sauce may be mixed at a weight ratio of 1:0.1 to 1.

According to the present invention, by utilizing a heated stone plate, the food is kept warm until it is completely eaten, maintaining a uniform flavor, and Jjajangmyeon with a maximized rich flavor can be manufactured.

Jjajangmyeon manufactured by the method according to the present invention can exhibit superior advantages over conventional Jjajangmyeon in all aspects of sight, hearing, smell, and texture due to various textures including nurungji, and accordingly, can change the evaluation of Jjajangmyeon as a food for the common people, and can exhibit high preference among various age groups, from children and adolescents with Westernized taste buds to the elderly.

However, the effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

Figure 1 is a flow chart showing a method for manufacturing Jjajangmyeon according to one embodiment of the present invention.
Figure 2 is a photograph showing Jjajangmyeon manufactured by a method according to one embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to examples and drawings of the present invention. It will be apparent to those skilled in the art that these examples are merely presented as examples to more specifically explain the present invention, and that the scope of the present invention is not limited by these examples.

Additionally, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, and in case of conflict, the description in this specification, including definitions, shall prevail.

In order to clearly explain the invention proposed in the drawings, parts that are not related to the description have been omitted, and similar parts have been given similar drawing reference numerals throughout the specification. In addition, when a part is said to "include" a certain component, this does not mean that other components are excluded, but rather that other components can be further included, unless otherwise specifically stated. In addition, a "part" described in the specification means a single unit or block that performs a specific function.

The identification codes (1st, 2nd, etc.) for each step are used for convenience of explanation and do not describe the order of each step. Each step may be performed in a different order than stated unless the context clearly indicates a specific order. That is, each step may be performed in the same order as stated, may be performed substantially simultaneously, or may be performed in the opposite order.

Hereinafter, implementation examples and embodiments of the present invention will be described in detail with reference to the attached drawings. However, the present invention may not be limited to these implementation examples and embodiments and drawings.

One aspect of the present invention provides a method for preparing Jjajangmyeon, including the steps of: preparing Jjajang sauce by frying vegetables, meat, soybean paste, soy sauce, and starch; preparing Ganjjajang sauce by frying vegetables, meat, and soybean paste; boiling raw noodles in boiling water for 1 to 5 minutes to prepare boiled noodles; mixing the Jjajang sauce and Ganjjajang sauce in a wok and frying them once to prepare a mixed Jjajang sauce; adding boiled noodles to the prepared mixed Jjajang sauce and mixing them again and frying them; placing the mixture on a heated stone plate; and placing nurungji, bean sprouts, and seafood on the mixture placed on the heated stone plate to obtain Jjajangmyeon.

According to the present invention, by utilizing a heated stone plate, the food is kept warm until it is completely eaten, maintaining a uniform flavor, and Jjajangmyeon with a maximized rich flavor can be manufactured.

Jjajangmyeon manufactured by the method according to the present invention can exhibit superior advantages over conventional Jjajangmyeon in all aspects of sight, hearing, smell, and texture due to various textures including nurungji, and accordingly, can change the evaluation of Jjajangmyeon as a food for the common people, and can exhibit high preference among various age groups, from children and adolescents with Westernized taste buds to the elderly.

Hereinafter, a method for manufacturing Jjajangmyeon according to the present invention will be described in detail with reference to FIG. 1.

First, make the Jjajang sauce by stir-frying vegetables, meat, soybean paste, soy sauce, and starch.

In one embodiment, the Jjajang sauce may be manufactured by a method including the steps of: adding edible oil to a wok and heating it; adding meat to the heated edible oil and stir-frying it for the first time; adding vegetables and soy sauce to the meat stir-fried for the first time and stir-frying it for the second time; and adding soybean paste and starch to the meat, vegetables, and soy sauce stir-fried for the second time and heating it for 1 minute to 5 minutes to manufacture the Jjajang sauce.

In one embodiment, the edible fat may include at least one selected from the group consisting of vegetable fat, animal fat, margarine, shortening, and combinations thereof. For example, the vegetable fat may include at least one selected from the group consisting of canola oil, palm oil, coconut oil, olive oil, corn oil, safflower oil, almond oil, peanut oil, grapeseed oil, and combinations thereof, and the animal fat may include at least one selected from the group consisting of lard, beef tallow, dripping, duck fat, goose fat, butter, and combinations thereof. Preferably, the edible fat may include lard.

In one embodiment, the meat may include one or more selected from the group consisting of duck meat, pork, chicken meat, beef, lamb meat, goat meat, turkey meat, horse meat, and combinations thereof, and preferably includes pork.

In one embodiment, the vegetables may be used without limitation as long as they are vegetables that are generally included in the preparation of Jjajangmyeon, and may include, for example, one or more selected from the group consisting of onions, pumpkins, cabbages, peppers, paprika, carrots, and combinations thereof. Preferably, the vegetables may include pumpkins, paprika, carrots, onions, and cabbage.

In one embodiment, the Jjajang sauce may be manufactured by a method including the steps of: adding lard to a wok and heating it; adding pork to the heated edible oil and stir-frying it for a first time for about 1 to 5 minutes; adding pumpkin, paprika, carrots, onions, cabbage, and soy sauce to the meat stir-fried for the first time and stir-frying it for a second time for about 1 to 10 minutes; and adding soybean paste and starch and heating it for about 1 to 5 minutes to manufacture the Jjajang sauce. Preferably, the Jjajang sauce includes the steps of: adding about 2,400 g of lard to a wok and heating it; adding about 2,000 g of pork to the heated lard and stir-frying it for the first time; It may be manufactured by a method including a step of adding about 3,000 g of carrots, about 4,000 g of pumpkin, about 3,000 g of paprika, about 7,000 g of onion, about 3,000 g of cabbage, and 400 g of soy sauce and stir-frying them a second time; and a step of adding about 800 g of soybean paste and about 800 g of starch and heating them for about 1 minute to 5 minutes to manufacture the jjajang sauce.

In one embodiment, in the step of manufacturing the jjajang sauce, the palatability can be further improved by additionally adding about 350 g of sugar and about 100 g of MSG together with vegetables.

In one embodiment, the starch product may be manufactured by mixing starch powder and water, and specifically, may mean manufactured by mixing about 400 g of starch powder and about 400 g of water without forming lumps.

In one embodiment, the weight range is a value derived to indicate optimal palatability, and palatability may decrease when the weight range is exceeded.

Next, make the ganjjajang sauce by stir-frying the vegetables, meat, and soybean paste.

In one embodiment, the ganjjajang sauce may be manufactured by a method including the steps of: adding edible oil to a wok and heating it; adding meat to the heated edible oil and stir-frying it once; adding vegetables to the meat stir-fried once and stir-frying it twice; and adding soybean paste to the vegetables stir-fried twice and stir-frying it a third time to manufacture the ganjjajang sauce.

In one embodiment, the edible fat may include at least one selected from the group consisting of vegetable fat, animal fat, margarine, shortening, and combinations thereof. For example, the vegetable fat may include at least one selected from the group consisting of canola oil, palm oil, coconut oil, olive oil, corn oil, safflower oil, almond oil, peanut oil, grapeseed oil, and combinations thereof, and the animal fat may include at least one selected from the group consisting of lard, beef tallow, dripping, duck fat, goose fat, butter, and combinations thereof. Preferably, the edible fat may include lard.

In one embodiment, the meat may include one or more selected from the group consisting of duck meat, pork, chicken meat, beef, lamb meat, goat meat, turkey meat, horse meat, and combinations thereof, and preferably includes pork.

In one embodiment, the vegetables may be used without limitation as long as they are vegetables that are generally included in the preparation of Jjajangmyeon, and may include, for example, one or more selected from the group consisting of onions, pumpkins, cabbages, peppers, paprika, carrots, and combinations thereof. Preferably, the vegetables may include pumpkins, paprika, carrots, onions, and cabbage.

In one embodiment, the ganjjajang sauce may be manufactured by a method including the steps of: adding lard to a wok and heating it; adding pork to the heated edible oil and stir-frying it for a first time for about 1 minute to 5 minutes; adding pumpkin, paprika, carrots, onions, and cabbage to the meat stir-fried for the first time and stir-frying it for a second time for about 1 minute to 10 minutes; and adding soybean paste and stir-frying it for a third time for about 1 minute to 5 minutes to manufacture the ganjjajang sauce. Preferably, the ganjjajang sauce includes the steps of: adding about 400 g of lard to a wok and heating it; adding about 400 g of pork to the heated lard and stir-frying it for the first time; adding about 800 g of carrots, about 800 g of pumpkin, about 400 g of paprika, about 1,400 g of onions, and about 600 g of cabbage and stir-frying it for a second time; And it may be manufactured by a method including a step of manufacturing the jjajang sauce by adding about 150 g of soybean paste and stir-frying it a third time.

In one embodiment, in the step of manufacturing the jjajang sauce, the palatability can be further improved by additionally adding about 60 g of sugar and about 60 g of MSG together with soy sauce.

In one embodiment, in the step of manufacturing the ganjajang sauce, adding about 50 g of celery powder can reduce the greasy taste. The celery is one of the annual or biennial plants of the parsley family, has a unique fragrance and crunchy texture, and is rich in moisture, vitamin A, and dietary fiber, and has antioxidant and anti-inflammatory effects. The celery powder is obtained by drying and grinding the celery, and can be utilized as a natural preservative replacing nitrite, and can also exhibit the effect of reducing the greasy taste with a refreshing fragrance.

In one embodiment, the celery powder may be added together with the soybean paste, and if the celery powder is included in an amount of less than about 50 g, the effect of reducing the greasy taste that appears due to the additional inclusion of the celery powder may not be sufficiently exerted, and if it exceeds about 50 g, an excessively strong flavor may appear, which may actually decrease the palatability.

In one embodiment, the weight range is a value derived to indicate optimal palatability, and palatability may decrease when the weight range is exceeded.

Next, the raw noodles are boiled in boiling water for about 1 to 5 minutes to prepare boiled noodles. Specifically, the boiled noodles may be manufactured by a method including the steps of preparing raw noodles and then shaking off the extra flour; boiling the raw noodles from which the extra flour has been shaken off in boiling water for about 1 to 5 minutes; and removing the raw noodles from the boiling water and removing the moisture.

Next, the jjajang sauce and ganjjajang sauce are mixed in a wok for the first time and stir-fried to prepare a mixed jjajang sauce. Preferably, the jjajang sauce and ganjjajang sauce are mixed in a heated wok for the first time and stir-fried for about 1 minute to about 5 minutes to prepare a mixed jjajang sauce.

In one embodiment, in the step of manufacturing the mixed jjajang sauce, the jjajang sauce and the ganjjajang sauce may be mixed at a weight ratio of about 1: 0.1 to 1. If the ganjjajang sauce is mixed at a weight ratio of less than about 0.1 with respect to the jjajang sauce, the crunchy texture of the vegetables may be insufficient, thereby reducing the palatability, and if the weight ratio exceeds about 1, the depth of flavor may be insufficient, thereby reducing the palatability. The mixing weight ratio is intended to preserve the texture of the crunchy vegetables while producing the deep flavor of the jjajang sauce, and by mixing at the weight ratio described above, the excellent texture, taste, and aroma may be maximized. Preferably, the jjajang sauce and the ganjjajang sauce may be mixed at a weight ratio of about 1: 0.5 to 1, and for example, the mixed jjajang sauce may be manufactured by mixing and stir-frying 500 g of the jjajang sauce and about 200 g of the ganjjajang sauce in a wok.

Next, add boiled noodles to the prepared mixed jjajang sauce, mix for a second time, and stir-fry. The stir-frying step may be performed in a wok, and may be heated and stir-fried over high heat for about 1 to 3 minutes. If stir-fried for less than about 1 minute, the boiled noodles and sauce may not be sufficiently mixed, and if stir-fried for more than about 3 minutes, the noodles may spread out.

In one embodiment, the jjajang sauce, the ganjjajang sauce, and the boiled noodles may be mixed in a weight ratio of about 1:0.5 to 1:1. If the weight ratio of the boiled noodles is mixed below the above-described range, it may exhibit an excessively salty taste if it exceeds it. For example, 500 g of the jjajang sauce, about 200 g of the ganjjajang sauce, and about 500 g of the boiled noodles may be mixed.

In one embodiment, a step of adding about 50 to 200 g of soy milk may be additionally included in the step of mixing and frying the mixed soy sauce sauce and the boiled noodles. The soy milk is intended to maximize the rich flavor while also making it easier for the boiled noodles to loosen up and mix more easily with the mixed soy sauce sauce. If it is included in an amount of less than about 50 g, the above-described effect may not be sufficiently exerted, and if it exceeds about 200 g, the palatability may actually decrease. Preferably, the soy milk may be additionally included in an amount of about 100 g.

Next, the mixture is placed on a heated stone plate. The stone plate is used as a bowl to keep the food warm until it is eaten, so that the flavor can be evenly distributed, and it is preferably in the shape of a concave plate.

In one embodiment, the stone plate may be heated to a temperature range of about 180° C. to 200° C. If the stone plate is heated to less than about 180° C., the food may cool down easily and lose its warmth before the food is fully consumed, and if it exceeds about 200° C., the sauce may splash excessively or have a burnt taste when the mixture is placed on the stone plate.

In one embodiment, before placing the mixture on the heated stone plate, a step of applying 25 g of edible oil to the stone plate may be additionally included. By applying the edible oil to the heated stone plate and then placing the mixture on the stone plate, the phenomenon of the mixture easily sticking to the heated stone plate can be prevented, and the rich taste can be maximized.

In one embodiment, the edible oil may be a mixture of chili oil and sodium L-glutamate, and preferably, may be a flavoring oil prepared by mixing about 20 g of chili oil and about 5 g of sodium L-glutamate. By mixing the chili oil and sodium L-glutamate in the described weights, excellent palatability can be exhibited.

Finally, the mixture placed on the heated stone plate is topped with nurungji, bean sprouts, and seafood to obtain Jjajangmyeon. The nurungji, bean sprouts, and seafood are included to enhance visual beauty and various textures, thereby increasing palatability. In one embodiment, the seafood may include at least one selected from the group consisting of squid, octopus, shrimp, mussels, mussels, and combinations thereof.

For example, the seafood may include squid and shrimp, and preferably, the squid may include a boiled and cut squid body and a boiled and cut squid body. More preferably, the seafood may include about 80 to 100 g of a boiled and cut squid body, about 20 g of a boiled and cut squid body, and about 10 g of boiled cocktail shrimp. The above weight is derived to indicate optimal palatability, and if the above weight is exceeded, the original taste of Jjajangmyeon may deteriorate, or the purpose of improving palatability may not be achieved.

In one embodiment, the nurungji is included in an amount of about 50 to 300 g to provide a crispy texture. If the nurungji is included in an amount of less than about 50 g, the purpose of improving palatability may not be achieved, and if it exceeds about 300 g, the original taste of the jjajangmyeon may be reduced. Preferably, the nurungji may be included in an amount of about 260 g.

In one embodiment, about 260 g of nurungji, 100 g of raw bean sprouts, about 80 to 100 g of boiled and cut squid body, about 20 g of boiled and cut squid body into pine cone shapes, and about 10 g of boiled cocktail shrimp are placed on the mixture placed on the heated stone plate to obtain Jjajangmyeon. The above weight is derived to indicate optimal palatability, and if the above weight is exceeded, the original taste of Jjajangmyeon may deteriorate or the purpose of improving palatability may not be achieved.

In one embodiment, about 40 g of radish greens and about 70 g of oyster mushrooms may be additionally added for the purpose of improving palatability. The above weights are derived to exhibit optimal palatability, and if the weights are exceeded, the original taste of the Jjajangmyeon may deteriorate, or the purpose of improving palatability may not be achieved.

In one embodiment, the above-described effects and advantages are achieved by the organic interaction of all of the above-described components and component steps, and thus, the above-described effects may not be achieved if the above-described components and component steps are selectively included.

Hereinafter, the configuration of the present invention and the effects thereof will be described in more detail through specific examples and comparative examples. However, these examples are intended to explain the present invention more specifically, and the scope of the present invention is not limited to these examples.

[Example 1]

First, heat 2,400 g of lard in a wok, then add 2,000 g of minced pork and stir-fry for about 5 minutes. Then, add 3,000 g of carrots, 4,000 g of pumpkin, 3,000 g of paprika, 7,000 g of onion, 3,000 g of cabbage, 400 g of soy sauce, 350 g of sugar, and 100 g of MSG and stir-fry for a second time. Then, add 800 g of soybean paste and 800 g of starch water (mixture of 400 g of potato starch powder and 400 g of water) and boil for about 5 minutes to make Jjajang sauce.

Next, put 400 g of lard in another wok and heat it, then add 400 g of minced pork and stir-fry once, then add 800 g of carrots, 800 g of pumpkin, 400 g of paprika, 1,400 g of onion, 600 g of cabbage, 60 g of sugar, and 60 g of MSG and stir-fry again. Next, add 150 g of soybean paste and stir-fry for a third time for about 5 minutes to make ganjjajang sauce.

Next, mix 500 g of the jjajang sauce and 200 g of the ganjjajang sauce in a heated wok and stir-fry to prepare a mixed jjajang sauce. Add 500 g of boiled noodles to the mixed jjajang sauce and stir-fry over high heat for 1 minute.

A bowl-shaped stone plate was heated over high heat to approximately 200°C, and the heated and stir-fried mixture was poured onto the heated stone plate, after which 260 g of nurungji, 100 g of raw bean sprouts, 20 g of boiled and pine cone-shaped cut squid bodies, 10 g of boiled cocktail shrimp, 80 to 100 g of boiled and cut whole squid bodies, 40 g of radish sprouts, and 70 g of oyster mushrooms were placed on top in that order to complete the Jjajangmyeon of Example 1.

[Example 2]

Add 2,400 g of lard to a wok and heat it, then add 2,000 g of minced pork and stir-fry for about 5 minutes once. Then, add 3,000 g of carrots, 4,000 g of pumpkin, 3,000 g of paprika, 7,000 g of onion, 3,000 g of cabbage, 400 g of soy sauce, 350 g of sugar, and 100 g of MSG and stir-fry for a second time. Then, add 800 g of soybean paste and 800 g of starch water (mixture of 400 g of potato starch powder and 400 g of water) and boil for about 5 minutes to make Jjajang sauce.

Next, put 400 g of lard in another wok and heat it, then add 400 g of minced pork and stir-fry once, then add 800 g of carrots, 800 g of pumpkin, 400 g of paprika, 1,400 g of onion, 600 g of cabbage, 60 g of sugar, and 60 g of MSG and stir-fry again. Next, add 150 g of soybean paste and 50 g of celery powder and stir-fry for a third time for about 5 minutes to make ganjjajang sauce.

Next, mix 500 g of the jjajang sauce and 200 g of the ganjjajang sauce in a heated wok and stir-fry to prepare a mixed jjajang sauce. Add 500 g of boiled noodles to the mixed jjajang sauce and stir-fry over high heat for 1 minute.

A bowl-shaped stone plate was heated over high heat to about 200℃, and 25 g of flavoring oil was evenly applied to the heated stone plate. The heated and stir-fried mixture was poured onto the stone plate coated with the flavoring oil, and 260 g of nurungji, 100 g of raw bean sprouts, 20 g of boiled and pine cone-shaped cut squid bodies, 10 g of boiled cocktail shrimp, 80 to 100 g of boiled and cut whole squid bodies, 40 g of radish sprouts, and 70 g of oyster mushrooms were placed on top in that order to complete the Jjajangmyeon of Example 2.

[Example 3]

Jjajang sauce and ganjjajang sauce were prepared using the same method as in Example 2.

Next, mix 500 g of the jjajang sauce and 200 g of the ganjjajang sauce in a heated wok and stir-fry to prepare a mixed jjajang sauce. Add 500 g of boiled noodles and 100 g of soy milk to the mixed jjajang sauce and stir-fry over high heat for 1 minute.

A bowl-shaped stone plate was heated over high heat to about 200℃, and 25 g of flavoring oil was evenly applied to the heated stone plate. The heated and stir-fried mixture was poured onto the stone plate coated with the flavoring oil, and 260 g of nurungji, 100 g of raw bean sprouts, 20 g of boiled and pine cone-shaped cut squid bodies, 10 g of boiled cocktail shrimp, 80 to 100 g of boiled and cut whole squid bodies, 40 g of radish sprouts, and 70 g of oyster mushrooms were placed on top in that order to complete the Jjajangmyeon of Example 3.

[Comparative Example 1]

Add 2,400 g of lard to a wok and heat it, then add 2,000 g of minced pork and stir-fry for about 5 minutes once. Then, add 3,000 g of carrots, 4,000 g of pumpkin, 3,000 g of paprika, 7,000 g of onion, 3,000 g of cabbage, 400 g of soy sauce, 350 g of sugar, and 100 g of MSG and stir-fry for a second time. Then, add 800 g of soybean paste and 800 g of starch water (mixture of 400 g of potato starch powder and 400 g of water) and boil for about 5 minutes to make Jjajang sauce.

Add 500 g of boiled noodles to 700 g of the above-mentioned Jjajang sauce, stir-fry over high heat for 1 minute, then place in a bowl and top with 20 g of boiled squid body cut into pine cone shapes, 10 g of boiled cocktail shrimp, 80 to 100 g of boiled and cut whole squid body, and 40 g of radish sprouts in that order to complete the Jjajangmyeon of the comparative example.

[Experimental Example 1: Component Analysis]

The crude protein content of the Jjajangmyeon manufactured in Examples 1 to 3 and Comparative Examples was analyzed by the Kjeldahl method and the crude fat content was analyzed by the Soxhlet method according to the AOAC method (1990). Calories were measured by measuring the amount of heat generated when the sample was burned using a Bomb-calorimeter (adiabatic calorimeter, Paff). The results are shown in Table 1 below.

division Protein content Fat content calorie Example 1 16.45±0.88 21.78±0.12 897.61±0.45 Example 2 16.74±0.54 18.48±0.04 870.34±1.54 Example 3 18.03±0.07 16.12±0.85 896.08±0.12 Comparative example 15.23±0.45 23.12±0.46 904.75±0.87

As shown in Table 1 above, it was confirmed that the Jajangmyeon of the example manufactured by the method according to one embodiment of the present invention had lower fat and higher protein content compared to the comparative example.

[Experimental Example 2: Sensory Evaluation of Preference]

For each of the Jjajangmyeon manufactured in the above Example 1 and Comparative Example, a blind test was conducted on approximately 35 random men and women on the street. The evaluation was conducted on a total of 35 men and women who understood the purpose and were recognized as having no problems with taste and smell, and the items were an overall preference including savory taste, taste balance, texture (texture), aroma, and appearance. The evaluation was performed by scoring using a 5-level scoring method (5 points: very good, 4 points: good, 3 points: moderate, 2 points: average, 1 point: bad) and averaging the scoring results to obtain the sensory test results. The results are shown in Table 2 below.

classification Savory Balance of taste Texture
(texture) incense Preference for appearance Full symbol Example 1 3.41 3.54 3.78 3.40 3.40 3.51 Example 2 3.87 4.01 4.05 3.87 3.92 3.94 Example 3 4.38 4.23 4.11 4.31 4.31 4.27 Comparative example 2.08 2.42 1.88 1.45 1.22 1.81

As shown in Table 2 above, it was confirmed that the Jajangmyeon of the example manufactured by the method according to one embodiment of the present invention obtained a higher score in the overall preference evaluation including savory taste, taste balance, texture, aroma, and appearance compared to the comparative example.

Although this specification describes only a few examples among various embodiments performed by the inventors of the present invention, the technical idea of the present invention is not limited or restricted thereto, and can be modified and implemented in various ways by those skilled in the art.

Claims (5)

Step 1: Heat 2,400 g of lard in a wok;
Step 1: Add 2,000 g of minced pork to the heated lard and stir-fry;
Step 2 of stir-frying the first stir-fried pork by adding 3,000 g of carrots, 4,000 g of pumpkin, 3,000 g of paprika, 7,000 g of onion, 3,000 g of cabbage, 400 g of soy sauce, 350 g of sugar, and 100 g of MSG;
Step 3: Make Jjajang sauce by adding 800 g of soybean paste and 800 g of starch and stir-frying it for the third time;
Step 2: Heat 400 g of lard in another wok;
The first step is to fry 400 g of minced pork in the heated lard;
Step 2: Add 800 g of carrots, 800 g of pumpkin, 400 g of paprika, 1,400 g of onion, 600 g of cabbage, 60 g of sugar, and 60 g of MSG to the first stir-fried pork and stir-fry it a second time;
Step 3: Make Jjajang sauce by adding 150 g of soybean paste and 50 g of celery powder and stir-frying them;
A step for making boiled noodles by boiling raw noodles in boiling water for 1 to 5 minutes;
A step for making a mixed jjajang sauce by first mixing and stir-frying 500 g of the jjajang sauce and 200 g of the ganjjajang sauce in a heated wok;
A step of preparing a mixture by adding an additional 500 g of the boiled noodles to the prepared mixed jjajang sauce, mixing them a second time, and frying them;
A step of heating a bowl-shaped stone plate to a temperature range of 180℃ to 200℃;
A step of applying 25 g of flavoring oil prepared by mixing 20 g of chili oil and 5 g of sodium L-glutamate to the heated stone plate;
A step of placing the mixture on a stone plate coated with the above-mentioned flavoring oil; and
A step of obtaining Jjajangmyeon by sequentially placing 260 g of nurungji, 100 g of soybean sprouts, 20 g of boiled and pine cone-shaped cut squid body, 10 g of boiled cocktail shrimp, 80 to 100 g of boiled and cut squid body, 40 g of radish sprouts, and 70 g of oyster mushrooms on the mixture placed on the stone plate;
A method for manufacturing Jjajangmyeon, comprising: delete delete delete delete