KR20020072472A - Seafood seasonings powder and a kind of sauce containing them - Google Patents

Seafood seasonings powder and a kind of sauce containing them Download PDF

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Publication number
KR20020072472A
KR20020072472A KR1020010012477A KR20010012477A KR20020072472A KR 20020072472 A KR20020072472 A KR 20020072472A KR 1020010012477 A KR1020010012477 A KR 1020010012477A KR 20010012477 A KR20010012477 A KR 20010012477A KR 20020072472 A KR20020072472 A KR 20020072472A
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South Korea
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weight
parts
seafood
mixture
seasoning
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KR1020010012477A
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Korean (ko)
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류상채
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류상채
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Priority to KR1020010012477A priority Critical patent/KR20020072472A/en
Publication of KR20020072472A publication Critical patent/KR20020072472A/en

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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
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof

Abstract

PURPOSE: Fermented soy products containing sea foods seasoning powder obtained by mixing a mixture of ground seaweeds and a mixture of sea foods are provided which make it possible to cook soybean paste potage(toenjang, Korean native name) without addition of common chemical seasoning materials, various sea food additives and vegetables. CONSTITUTION: The sea foods seasoning powder comprises 2 to 4 parts by weight of a ground mixture of seaweeds such as Salicornia herbacea, kelp, Hizikia fusiforme, Undaria pinnatifida, laver, Codium fragile, green laver and the like, and 9.5 to 2 parts by weight of a mixture of sea foods such as anchovy, shrimp, hard-shelled mussel, oyster and shellfish. A fermented soybean paste(toenjang) containing the sea foods seasoning powder contains 1 to 5 parts by weight of the sea foods seasoning powder, based on 10 parts by weight of the fermented soybean paste.

Description

해물양념 분말 및 이를 함유하는 장류{Seafood seasonings powder and a kind of sauce containing them}Seafood seasonings powder and a kind of sauce containing them}

본 발명은 장류에 첨가되는 해물양념 분말에 관한 것으로, 보다 상세하게는 된장 및 간장을 발효시킬 때에 있어서 함께 첨가되는 각종 해산물을 원료로 하여 만들어진 해물양념 분말에 관한 것이다. 또한 상기 해물양념 분말이 첨가되어 발효된 된장, 간장 및 상기 발효된 된장을 건조시켜 분쇄된 된장분말도 본 발명의 기술분야에 포함된다.TECHNICAL FIELD The present invention relates to a seafood seasoning powder added to soy sauce, and more particularly to a seafood seasoning powder made of various seafood added together when fermenting miso and soy sauce. In addition, the fermented soybean paste, soy sauce and the fermented soybean paste is added to the seafood seasoning powder is also included in the technical field of the present invention.

예로부터 된장을 담을 때 무우, 파, 고추, 깻잎, 고춧잎, 콩잎 등 여러 가지 식물의 잎이나 뿌리를 첨가하고 발효시켜 왔다. 이렇게 된장 속에 첨가된 재료는 상하거나 맛이 변질되지 않는데 이는 부패를 방지하는 염분이 된장 속에 함유되어 있기 때문이다.Since ancient times, miso, green onion, red pepper, sesame leaf, red pepper, and soybean leaves have been added and fermented. The ingredients added in the doenjang are not spoiled or deteriorated because the salt is contained in the doenjang to prevent decay.

된장이 너무 짜게 발효된 경우 무우나 파 등을 속첨가물로 넣어 짠맛을 개선하였는데 이는 별 효과를 거두지 못하였다. 또한 속첨가물의 재료가 거칠고 부피를 많이 차지하여 여러 가지를 넣을 수도 없었다. 반대로, 담근 된장이 싱거울 경우 소금이나 가타 조미료를 더 첨가하는데 된장 맛이 떫거나 쓴 맛 때문에 역시 한계가 있었다.When the fermentation of soybean paste is too salty, the salty taste was improved by adding radish or green onion as a quick additive, which did not have much effect. In addition, the material of the additive was coarse and bulky and could not be added in various ways. On the contrary, when the soybean paste is fresh, salt or other seasonings are added, but the soybean paste is too bitter or bitter.

본 발명은 상기와 같은 문제점을 해결하기 위하여 안출된 것으로서, 본 고안의 목적은 각종 해산 첨가물이나 야채류 없이도 손쉽고도 담백한 맛의 된장국을 끓일 수 있는 해물양념 분말 및 이를 함유한 장류를 제공하는 것이다.The present invention has been made to solve the above problems, it is an object of the present invention to provide a seafood seasoning powder and soy sauce containing it that can boil miso soup of easy and light taste without various seafood additives or vegetables.

상기와 같은 본 발명의 목적은, 퉁퉁 마디 산호초, 다시마, 톳, 나문재, 미역, 김, 청각, 자반 및 파래가 각각 건조되어 혼합된 해초류 혼합물 3 중량부; 및 멸치, 새우, 홍합, 굴 및 조개가 각각 건조되어 혼합된 해물류 혼합물 1 중량부로 구성되는 것을 특징으로 하는 해물양념 분말에 의하여 달성된다.An object of the present invention as described above, 3 parts by weight of the seaweed mixture dried and mixed with coral reefs, kelp, 톳, Namunjae, seaweed, seaweed, auditory, purple and green seaweed; And anchovy, shrimp, mussels, oysters and shellfish are achieved by seafood seasoning powder, characterized in that composed of 1 part by weight of the dried seafood mixture mixed.

본 발명에서는 된장찌개나 된장국을 끓일 때 국물 맛을 내기 위한 각종 해산물이나 야채류 등을 첨가하지 않고서도 손쉽게 상기 된장찌개나 상기 된장국을 끊일 수 있는 기술을 제공하고자 한다.The present invention is to provide a technique that can be easily cut off the miso soup or the miso soup without adding various seafood or vegetables for flavoring the soup when boiling miso soup or miso soup.

본 고안의 그 밖의 목적, 특정한 장점 및 신규한 특징들은 이하의 상세한 설명과 바람직한 실시예로부터 더욱 분명해질 것이다.Other objects, specific advantages and novel features of the present invention will become more apparent from the following detailed description and preferred embodiments.

이하 본 발명에 따른 해물양념의 재료구성과 분말을 만드는 방법에 대하여 설명하기로 한다.Hereinafter will be described the material composition of the seafood seasoning and the method of making powder according to the present invention.

본 발명에 따른 해물양념은 크게 해초류와 해물류로 나뉘어 진다. 상기 해초류는 퉁퉁 마디 산호초, 다시마, 미역, 톳, 나문재, 김, 청각, 자반, 파래 등으로 구성되며, 상기 해초류를 바닷물에 씻은 후, 햇볕에 건조시킨다. 그리고 각각의 재료를 개인의 취향에 따라 일정한 비율로 취하여 혼합한다. 상기 해물류는 멸치, 새우, 오징어, 낙지, 홍합, 굴, 조개 등으로 구성되며, 상기와 마찬가지로 바닷물에 씻은 후 끓는물에 삶아서 햇볕에 건조시키고, 각각의 재료를 개인의 취향에 따라 일정한 비율로 취하여 혼합한다.Seafood seasoning according to the present invention is largely divided into seaweeds and seafood. The seaweed is composed of seaweed coral reef, kelp, seaweed, 톳, Namunjae, seaweed, hearing, scabbard, seaweed, etc., after washing the seaweed in sea water, and dried in the sun. And each material is taken and mixed in a constant ratio according to individual taste. The seafood consists of anchovies, shrimp, squid, octopus, mussels, oysters, shellfish, etc. As described above, after washing in sea water and boiled in boiling water and dried in the sun, each ingredient is taken at a constant rate according to the taste of the individual Mix.

상기와 같이 건조된 해초류 혼합물 2 ~ 4중량부에 대하여 상기 해물류 혼합물 0.5 ~ 2중량부를 섞어 분쇄기에 넣고 미세하게 분말 한다. 그리고, 비닐 팩에 진공 포장하면 본 발명에 따른 해물양념 분말이 일개의 상품으로 완성된다.0.5 to 2 parts by weight of the seafood mixture is added to the grinder 2 to 4 parts by weight of the dried seaweed mixture as described above and finely powdered. And, vacuum-packed in a plastic pack, the seafood seasoning powder according to the present invention is completed as one product.

상기 해물양념 분말은 기존 시장에 상품화되어 있는 멸치 다시다나 각종 해산물 다시다로 오인할 수도 있겠으나 상기 해물양념 분말에는 화학물질이 전혀 첨가되지 않았으며 각종 해산물을 자연상태 그대로 건조시킨 것이라는데 본 발명의 의의가 있다.The seafood seasoning powder may be mistaken for anchovies and various seafood commercialized in the existing market, but no chemicals are added to the seafood seasoning powder, and the seafood is dried as it is. have.

이하 상기와 같은 해물양념 분말을 첨가한 장류를 발효시키는 방법에 대하여 설명하기로 한다.Hereinafter, a method of fermenting the soy sauce containing the seafood seasoning powder as described above will be described.

먼저 된장을 발효시키는 방법에 대하여 설명한다. 된장 10 중량부에 대하여 상기 해물양념 분말 1 ~ 5중량부를 첨가하여 상기 된장과 상기 해물양념 분말이 골고루 섞이도록 손으로 버무린다. 상기 된장에 수분이 부족하면 콩 삶은 물을 적당히 보충한다. 그리고, 얇은 천으로 덮어 항아리 입구를 동여매고 직사광선이 완전히 노출된 곳에서 약 6개월간 자연 발효시키면 본 발명에 따른 해물양념이 첨가된 된장이 완성된다.First, a method of fermenting miso is described. Add 1 to 5 parts by weight of the seafood seasoning powder with respect to 10 parts by weight of soybean paste and mix by hand to mix the miso and seafood seasoning powder evenly. When the miso lacks moisture, soybean boiled water is adequately replenished. Then, the jar mouth is tied with a thin cloth, and naturally fermented for about 6 months in a place where direct sunlight is completely exposed, soybean paste with seafood seasoning according to the present invention is completed.

본 발명에 따른 상기 해물양념이 첨가된 된장의 또 다른 실시예로서는 다음과 같다. 상기 해물양념이 첨가된 된장을 건조시키고 분쇄하여 미세한 분말이 된 상태로 진공 포장하면 바닷물의 염분 성분 때문에 1년 정도 두어도 변질되지 않는다. 즉, 본 발명에 따른 상기 해물양념이 첨가된 된장 분말을 통하여 언제든지 즉석에서 일반적인 화학물질이 첨가된 조미료를 사용하지 않고서도 담백한 된장국을 끓일 수 있다.Another embodiment of the doenjang added to the seafood seasoning according to the present invention is as follows. Drying and grinding the miso added with seafood seasoning and vacuum-packing it into a fine powder does not deteriorate even if left for about a year because of the salt component of seawater. That is, through the miso powder added to the seafood seasoning according to the present invention can be boiled at any time without using a seasoning added with a general chemical substance on the fly.

다음으로, 간장을 발효시키는 방법에 대하여 설명하기로 한다. 상기 해물양념 분말 0.1 ~ 0.5 중량부를 베주머니에 담고 입구를 끈으로 묶는다. 그리고 장물(염수) 10 중량부에 대하여 상기 해물양념이 담긴 베주머니와 일정량의 메주를 담는다. 일정기간이 지나 된장을 뜰 때에도 계속하여 상기 베주머니를 간장에 그대로 담가 두었다가 간장이 발효되어 간장 꽃이 하얗게 필 때 상기 베주머니를 건져내면 본 발명에 따른 해물양념이 첨가된 간장이 완성된다.Next, a method of fermenting soy sauce will be described. 0.1 to 0.5 parts by weight of the seafood seasoning powder is placed in a bag and the inlet is tied with a string. And 10 parts by weight of salt water (saline) to the bag containing the seafood seasoning and a certain amount of meju. Soaking the beanbag in soy sauce as it is after a certain period of time, soybean fermented soy sauce fermented soy sauce flowers are white when you take out the beanbag is finished soy sauce is added seafood seasoning according to the present invention.

본 발명의 바람직한 실시예에서는 해물양념 분말의 재료로서 퉁퉁 마디 산호초, 다시마, 톳, 나문재, 미역, 김, 청각, 자반, 파래, 멸치, 새우, 홍합, 굴 및 조개로 구성되는 것으로 설명하였으나, 상기와 같은 재료들은 예시적인 것에 지나지 아니하며 본 고안은 이에 국한되는 것이 아니고 그 외에 각종 해산물을 포함하여 상기 해물양념의 재료로서 실시할 수 있음은 물론이다.In a preferred embodiment of the present invention, as a material of the seafood seasoning powder, seaweed, seaweed, seaweed, namunjae, seaweed, seaweed, auditory, purple, green, anchovy, shrimp, mussels, oysters and shellfish, but was described as Such materials are merely exemplary and the present invention is not limited thereto, and of course, it can be carried out as a material of the seafood seasoning including various seafood.

상기 언급한 바와 같이 본 고안에 따른 해물양념 분말에 의하면, 된장국을 끓일 때 각종 해산 첨가물이나 야채류 없이도 손쉽고도 담백한 맛의 된장국을 끓일 수 있는 효과가 있다.As mentioned above, according to the seafood seasoning powder according to the present invention, when boiling the miso soup, there is an effect that can easily boil miso soup with a simple taste without any seafood additives or vegetables.

또한, 상기 해물양념 분말을 첨가한 장류에 의하면, 된장이나 간장을 발효시킬 때 상기 해물양념 분말이 함께 첨가되어 발효되므로 상기 된장이나 간장만으로도 손쉽게 된장국을 끓일 수 있으며 이는 별도의 재료를 첨가시키지 아니하더라도 동일한 효과를 얻을 수 있다.In addition, according to the soy sauce with the seafood seasoning powder, when the fermented soybean paste or soy sauce is fermented together with the seafood seasoning powder, soybean paste soup can be easily boiled even with the miso or soy sauce, even if it does not add a separate material The same effect can be obtained.

또한 상기와 같은 본 발명에 따른 된장 분말에 의하면, 상기 된장 분말 하나만으로도, 즉 일반적인 화학조미료가 첨가되지 않고서도 언제든지 즉석에서 신선하고도 담백한 맛의 된장국을 끓일 수 있는 장점도 있다.In addition, according to the doenjang powder according to the present invention, there is also an advantage that can be boiled in a fresh and light taste of miso soup on the fly at any time even without a single doenjang powder, that is, a general chemical seasoning is added.

비록 본 발명이 상기 언급된 바람직한 실시예와 관련하여 설명되어졌지만, 발명의 요지와 범위로부터 벗어남이 없이 다양한 수정이나 변형을 하는 것이 가능하다. 따라서 첨부된 특허청구범위는 본 발명의 요지에 속하는 이러한 수정이나 변형을 포함한다.Although the present invention has been described in connection with the above-mentioned preferred embodiments, it is possible to make various modifications or variations without departing from the spirit and scope of the invention. Accordingly, the appended claims include such modifications and variations as fall within the spirit of the invention.

Claims (4)

퉁퉁마디 산호초, 다시마, 톳, 나문재, 미역, 김, 청각, 자반 및 파래가 각각 건조되어 혼합된 해초류 혼합물 2 ~ 4 중량부; 및2-4 parts by weight of seaweed mixture, dried and mixed with laver reef, kelp, shellfish, namunjae, seaweed, seaweed, auditory, purple and green seaweed; And 멸치, 새우, 홍합, 굴 및 조개가 각각 건조되어 혼합된 해물류 혼합물 0.5 ~ 2 중량부로 구성되는 것을 특징으로 하는 장류에 첨가되는 해물양념 분말.Anchovy, shrimp, mussels, oysters and clams are dried seafood mixtures added to the enteric, characterized in that consisting of 0.5 to 2 parts by weight of the mixed seafood mixture. 된장 10 중량부에 대하여 제 1 항에 의한 해물양념 분말 1 ~ 5 중량부가 첨가된 것을 특징으로 하는 해물양념이 첨가된 된장.Miso added seafood seasoning, characterized in that 1 to 5 parts by weight of seafood seasoning powder according to claim 1 is added to 10 parts by weight of miso. 제 1 항 또는 제 2 항에 있어서, 상기 해물양념이 첨가된 된장을 건조시켜 분쇄된 것을 특징으로 하는 해물양념이 첨가된 된장 분말.The miso powder with seafood seasoning according to claim 1 or 2, wherein the seafood seasoning with miso added is dried and ground. 장물 18 중량부에 대하여 제 1 항에 의한 해물양념 분말 0.1 ~ 0.5 중량부가 첨가된 것을 특징으로 하는 해물양념이 첨가된 간장.Soy sauce with seafood seasoning, characterized in that 0.1 to 0.5 parts by weight of seafood seasoning powder according to claim 1 is added to 18 parts by weight of stolen goods.
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KR20030043224A (en) * 2001-11-27 2003-06-02 대상 주식회사 Korean Fermented Soy Products Using Harmcho and Manufacturing Method of Harmcho Koji
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KR101031320B1 (en) * 2010-10-25 2011-04-29 학교법인 국제문화대학원대학교 Seasoning powder for instant ddogguk
CN1836563B (en) * 2005-03-25 2013-02-20 日本烟草产业株式会社 Seasoning and its production method
KR101723314B1 (en) * 2015-12-17 2017-04-04 배남순 Food additives that reduce the spicy taste
KR101884369B1 (en) * 2017-02-16 2018-08-01 농업회사법인한백년유한회사 Manufacturing method of soybean paste using sea staghorn
KR20200065201A (en) * 2018-11-29 2020-06-09 대한민국(농촌진흥청장) Method of preparing fermented soybean paste having anti-inflammatory and immunosuppressive activity
KR102471406B1 (en) * 2021-12-24 2022-11-28 (주) 원정푸드 The natural seasoning using the fermented nseaweed and its manufacturing method

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Publication number Priority date Publication date Assignee Title
KR20030043224A (en) * 2001-11-27 2003-06-02 대상 주식회사 Korean Fermented Soy Products Using Harmcho and Manufacturing Method of Harmcho Koji
KR20020024000A (en) * 2002-01-04 2002-03-29 이태수 The method of making sauce beef rib wite salicornia herbacea
KR100544683B1 (en) * 2002-10-31 2006-01-24 강원대학교산학협력단 Korean traditional soy sauce containing sea tangle, its preparation method and ethanol extract thereof
CN1836563B (en) * 2005-03-25 2013-02-20 日本烟草产业株式会社 Seasoning and its production method
KR101329451B1 (en) * 2005-03-25 2013-11-14 니뽄 다바코 산교 가부시키가이샤 A seasoning and a production method thereof
KR101031172B1 (en) * 2009-06-19 2011-04-27 권용석 Manufacturing method of seaweed doenjang and seaweed doenjang powder
KR101031320B1 (en) * 2010-10-25 2011-04-29 학교법인 국제문화대학원대학교 Seasoning powder for instant ddogguk
KR101723314B1 (en) * 2015-12-17 2017-04-04 배남순 Food additives that reduce the spicy taste
KR101884369B1 (en) * 2017-02-16 2018-08-01 농업회사법인한백년유한회사 Manufacturing method of soybean paste using sea staghorn
KR20200065201A (en) * 2018-11-29 2020-06-09 대한민국(농촌진흥청장) Method of preparing fermented soybean paste having anti-inflammatory and immunosuppressive activity
KR102471406B1 (en) * 2021-12-24 2022-11-28 (주) 원정푸드 The natural seasoning using the fermented nseaweed and its manufacturing method

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