KR20150066368A - Bean paste sauce and a manufacturing Method thereof - Google Patents

Bean paste sauce and a manufacturing Method thereof Download PDF

Info

Publication number
KR20150066368A
KR20150066368A KR1020130151807A KR20130151807A KR20150066368A KR 20150066368 A KR20150066368 A KR 20150066368A KR 1020130151807 A KR1020130151807 A KR 1020130151807A KR 20130151807 A KR20130151807 A KR 20130151807A KR 20150066368 A KR20150066368 A KR 20150066368A
Authority
KR
South Korea
Prior art keywords
miso
sauce
soybean paste
mixture
mushroom
Prior art date
Application number
KR1020130151807A
Other languages
Korean (ko)
Inventor
이혜정
Original Assignee
이혜정
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 이혜정 filed Critical 이혜정
Priority to KR1020130151807A priority Critical patent/KR20150066368A/en
Publication of KR20150066368A publication Critical patent/KR20150066368A/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30Removing undesirable substances, e.g. bitter substances
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

The present invention relates to soybean paste sauce and a method for preparing the same. More specifically, the present invention can remove a salty taste and musty odor of a soybean paste and enables a consumer to easily cook the same. The method for preparing the soybean paste sauce comprises: a mixing step of mixing a soybean paste and mushrooms to make a mixture; a sterilization step for adding refined rice wine in the mixture and then sterilizing; an addition step of adding an onion, a garlic, and a ginger juice; and a deodorization step for removing smell of the soybean paste.

Description

된장 소스 및 그 제조방법{Bean paste sauce and a manufacturing Method thereof} [0001] The present invention relates to a soybean paste sauce and a manufacturing method thereof,

본 발명은 된장의 짠맛과 묵은 냄새를 잡아줄 수 있고 소비자들이 간편하게 조리할 수 있도록 하는 된장소스 및 그 제조방법에 관한 것이다.The present invention relates to a doenjang sauce capable of catching salty taste and odor of miso and making it easy for consumers to cook.

된장은 한국의 대표적인 장으로서 재래식 된장과 개량식 된장이 있다. 개량식 된장은 간장을 담가서 장물을 떠내고 건더기를 쓰는 것으로, 재래식은 11∼12월경에 콩으로 메주를 쑤어 목침만한 크기로 빚어 2∼3일간 말린 후 볏짚을 깔고 훈훈한 곳에 쟁여서 띄운다. 30∼40일이 지나 메주가 잘 떴을 때 메주를 쪼개어 볕에 말려 장독에 넣고 하루쯤 가라앉힌 말간 소금물을 붓는다. 메주콩과 물·소금의 비율은 1:4:0.8 정도가 알맞다. 맨 위에는 빨갛게 달군 참숯을 띄우고 붉은 고추(말린것)를 꼭지째 불에 굽고 대추도 구워서 함께 띄우는데, 이것은 불순물과 냄새를 제거한다는 관례에 따른 것이다. 20∼30일이 지난 후 메주를 건져서 소금을 골고루 뿌리고 간장도 쳐서 질척하게 개어 항아리에 꼭꼭 눌러담고 웃소금을 뿌린다. 빗물이 들어가지 않게 주의하면서 망사 등으로 봉해서 햇볕을 쬐면 메주가 삭아서 된장이 된다.Doosan is a representative chapter of Korea and has traditional miso and improved miso. The improved soybean paste is made by immersing the soy sauce into the soup and using the mullet. In the traditional style, the beans are scooped with soybeans in the 11th to 12th of December and dried for 2 ~ 3 days. 30 ~ 40 days later, when Meju is well opened, it is split into meju, dried in the sun, put in a pouch and poured salt water into the horse every day. The ratio of meju to water / salt is about 1: 4: 0.8. At the top, the red charcoal is put on the top, the red pepper (dried ones) is baked in the fire, and the jujube is baked together, which is followed by the practice of eliminating impurities and odors. After 20 ~ 30 days, it is handed down the meju, sprinkle the salt evenly, and the soy sauce is squeezed. Be careful not to let rainwater into the net and seal it with netting, so that the meju is burned and becomes miso.

개량식은 간장을 뜨지 않고 된장을 위주로 하는 제조법이다. 재래식과 같은 방법으로 메주를 쑤어 주먹만한 크기로 빚어서 너무 띄우지 말고 말려 독에 차곡차곡 담는다. 가라앉힌 말간 소금물을 메주가 잠길 정도로만 붓고 뚜껑을 덮어서 한 달 가량 둔다. 다른 독을 준비하여 이 메주를 옮겨 담으면서 켜켜이 소금을 뿌려 망사 등으로 봉해서 햇볕을 쬐어 익힌다.The improved formula is a recipe made mainly of miso without opening the soy sauce. It is made in the same size as the traditional way, and it is made in a size enough to fuss, and it does not float so much, and it puts in the poison in the poison. Pour only the salt water to submerge the megaji, and cover it for a month. Prepare another poison, transfer this meju, sprinkle it with salt, cover it with mesh, etc., and boil it in the sun.

그 밖에 계절에 따라 담그는 별미장으로, 봄철에 담그는 담북장·막장이 있고, 여름철에 담그는 집장·생황장, 가을철에 담그는 청태장·팥장, 겨울철에 담그는 청국장 등이 있다In addition, there are a variety of delicacies to dine in the season. There are dandelion fields in the spring season, clay pots in the summer, duckweeds in the summer season, dandelion in the fall season, and chunggugjang in the winter season.

상기와 같이 된장은 그 종류도 여러가지이고, 요리방법도 다양하다. 그리고 된장은 다음과 같이 인체에 유익한 여러가지 효능이 있는 것으로 알려져 있다.As described above, various types of miso are also available, and various methods of cooking are also available. And miso is known to have various beneficial effects on the human body as follows.

된장은 전통발효식품 가운데 항암효과가 탁월할 뿐만 아니라간기능의 회복과 간해독에도 효과가 큰 것으로 보고되고 있다.It is reported that soybean paste has excellent anticancer effect among traditional fermented foods, and also has a great effect on recovery of liver function and liver detoxification.

된장의 항노화 효과는 항암효과나 간기능 증진효과에 비하여 더욱확실하게 설명되어지고 있다. 이것은 효과뿐만 아니라 구체적인 성분이판명되고 있기 때문이다. 된장에서 항노화작용을 하는 물질은 콩에 함유된 황색색소인 dfaidzein 및 daidzin을 비롯한 isojlavin류이며, 이들은 polyphenol류에 속하는 물질들이다.The antioxidative effect of doenjang is more clearly explained than the anticancer effect or the liver function enhancement effect. This is because not only the effect, but also specific ingredients are known. The antioxidant substances in soybean paste are isojlavins, including dfaidzein and daidzin, which are yellow pigments contained in soybean, and they belong to polyphenols.

된장에 들어 있는 또 다른 하나의 항산화물질은 아미노산류와 당류의 반응으로 생성된 melanoidin 상의 물질들이다. 이들 물질들은 우선적으로 된장 내에 존재하는 산화 가능한 지질류의 산화를 막아 된장이 안전한 식품으로서의 가치를 지니도록 한다.Another antioxidant in doenjang is the melanoidin substances produced by the reaction of amino acids and saccharides. These substances preferentially prevent the oxidation of oxidizable lipids present in the doenjang so that miso has a value as a safe food.

된장에 함유되어 있는 daidzin을 비롯한 isoflavon류가 두통을 경감시키는 효과와 함께 고혈압을 예방하는 효과가 있음을 실험적으로 증명하였다.It has been experimentally demonstrated that isoflavones such as daidzin, which is contained in doenjang, are effective in relieving headache and preventing hypertension.

이밖에도 노인성 치매를 예방, 골다공증 예방, 당뇨개선, 심장병과 뇌졸증 개선 등 연구를 통해 이미 알려진 다양한 효과가 있다.In addition, there are various effects already known through researches such as prevention of senile dementia, prevention of osteoporosis, improvement of diabetes, improvement of heart disease and stroke.

그런데 한국의 전통적인 된장은 구릿한 특유의 냄새를 가지고 있는데, 한국인과 같이 일상적으로 접한 사람들은 그 구릿한 냄새가 별 문제가 되지 않지만, 된장을 접해보지 못한 외국인에게는 매우 불쾌하게 느껴진다. 따라서 한국 전통음식인 된장을 외국인에게 판매하는 등 상업적으로 할용하고자 할 때에도 된장의 구릿한 냄새는 진입장벽으로 작용한다. However, the traditional Korean miso has a unique smell, and people who have everyday contact with Koreans do not have a bad smell, but they feel very unpleasant to foreigners who have not seen miso. Therefore, even when trying to commercialize miso soup, which is Korean traditional food, to foreigners, miso smell of miso acts as an entry barriers.

나아가, 된장국 또는 된장찌개를 조리할 경우에 그 맛은 조리할 때마다 달라지고 번거로우며 그 맛이 표준화되기 어려운 문제점이 있다. 이를 해결하기 위하여 등록특허 10-1203389호에서 수많은 재료가 첨가된 된장찌개 소스를 제공하고 있으나 그 재료의 종류가 너무 많고, 그 제조과정이 복잡하여 생산비용을 증가시키는 한계가 있다.Furthermore, when preparing miso soup or miso soup, the taste of the miso soup is different every time it is cooked, and it is troublesome and the taste thereof is difficult to be standardized. In order to solve this problem, the Korean Patent No. 10-1203389 discloses a soybean paste soup to which a great number of ingredients are added. However, there are too many kinds of the soybean paste soup, and the production process is complicated.

본 발명은 상술한 문제를 해결하기 위하여 안출된 것으로서, 본 발명이 해결하는 과제는 된장의 짠맛과 냄새를 잡아줄 수 있고 소비자들이 간편하게 조리할 수 있도록 하는 된장소스 및 그 제조방법에 관한 것이다.Disclosure of Invention Technical Problem [8] The present invention has been made in order to solve the above problems, and it is an object of the present invention to provide a doenjang source and a method for manufacturing the same, which can catch the salty taste and smell of miso and can be easily cooked by consumers.

본 발명은 다음과 같은 수단을 포함할 수 있다.The present invention may include the following means.

본 발명에 따른 된장소스 제조방법은 된장400~600g 및 버섯 150~250g을 혼합하여 혼합물을 형성하는 혼합단계와; 상기 혼합물에 청주 40~60g을 첨가하여 살균을 하는 살균단계와; 양파 150~250g, 마늘 20~35g, 생강즙 20~30g을 살균단계를 거친 혼합물에 첨가하는 첨가단계와; 상기 첨가단계를 거친 혼합물에 참기름 10~30g을 넣어 된장의 냄새를 제거하는 탈취단계를 포함한다.The method of manufacturing a miso sauce according to the present invention includes mixing a mixture of 400-600 g of miso and 150-250 g of mushroom to form a mixture; A sterilization step of adding 40 to 60 g of sake to sterilize the mixture; Adding 150 to 250 g of onion, 20 to 35 g of garlic, and 20 to 30 g of ginger juice to the sterilized mixture; And adding 10 to 30 g of sesame oil to the mixture obtained through the adding step to remove the smell of miso.

상기 버섯은, 표고버섯 또는 새송이버섯 중에서 선택되는 1 또는 2 이상으로 형성되는 것을 특징으로 한다.The mushroom may be one or more selected from shiitake mushroom or mushroom mushroom.

본 발명의 다른 실시예에 의한 된장소스는 된장 500g, 양파 200g, 표고버섯 200g, 청주 48g, 마늘 29g, 생강즙 25g 및 참기름 15g을 함유하는 것을 특징으로 한다.The miso sauce according to another embodiment of the present invention is characterized by containing 500 g of doenjang, 200 g of onion, 200 g of mushroom, 48 g of sake, 29 g of garlic, 25 g of ginger juice and 15 g of sesame oil.

본 발명은 된장의 짠맛과 냄새를 잡아줄 수 있고 소비자들이 간편하게 조리할 수 있도록 하는 효과를 도모한다.The present invention can provide a salty taste and smell of miso, and enables consumers to cook easily.

본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 상세하게 후술되어 있는 실시예들을 참조하면 명확해질 것이다. 그러나 본 발명은 이하에서 개시되는 실시예들에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 것이며, 단지 본 실시예들은 본 발명의 개시가 완전하도록 하며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이며, 본 발명은 청구항의 범주에 의해 정의될 뿐이다.Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below. The present invention may, however, be embodied in many different forms and should not be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Is provided to fully convey the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims.

다른 정의가 없다면, 본 명세서에서 사용되는 모든 용어(기술 및 과학적 용어를 포함)는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 공통적으로 이해될 수 있는 의미로 사용될 수 있을 것이다. 또 일반적으로 사용되는 사전에 정의되어 있는 용어들은 명백하게 특별히 정의되어 있지 않는 한 이상적으로 또는 과도하게 해석되지 않는다.Unless defined otherwise, all terms (including technical and scientific terms) used herein may be used in a sense commonly understood by one of ordinary skill in the art to which this invention belongs. Also, commonly used predefined terms are not ideally or excessively interpreted unless explicitly defined otherwise.

이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.

본 발명의 일실시예에 따른 된장소스 제조방법은, 혼합단계와, 살균단계와, 첨가단계와, 탈취단계를 포함한다.A method of manufacturing a miso sauce according to an embodiment of the present invention includes a mixing step, a sterilizing step, an addition step, and a deodorization step.

상기 혼합단계는 된장400~600g 및 버섯 150~250g을 혼합하여 혼합물을 형성하는 단계로서, 상기 버섯은 표고버섯 또는 새송이버섯 중에서 선택되는 1 또는 2 이상으로 형성하는 것이 된장의 나트륨을 중화시킬 수 있어 웰빙식품에 바람직하다.Wherein the mixing step comprises mixing 400 to 600 g of doenjang and 150 to 250 g of mushroom to form a mixture, wherein the mushroom is formed of one or more selected from mushroom or mushroom mushroom to neutralize the sodium of doenjang It is preferable to a well-being food.

상기 살균단계는 상기 혼합물에 청주 40~60g을 첨가하여 살균을 하는 단계로서, 청주가 살균 뿐만 아니라 된장의 묵은 냄새를 업애주기도 한다.In the sterilization step, 40 ~ 60 g of sake is added to the mixture to sterilize the sake, and the sake of sake may not only sterilize but also smell the old smell of miso.

상기 첨가단계는 양파 150~250g, 마늘 20~35g, 생강즙 20~30g을 살균단계를 거친 혼합물에 첨가하는 단계로서, 된장소스의 풍미 및 식감을 높일 수 있도록 한다. 한편, 본 발명에서 이용되는 마늘은 그 양을 최소화하여 된장소스를 장기간 보관할 경우에 쉬는 등의 부패를 방지하는 것이 바람직하다. The adding step is to add 150-250 g of onion, 20-35 g of garlic, and 20-30 g of ginger juice to the mixture after sterilization, so that the flavor and texture of the miso sauce can be increased. On the other hand, it is preferable that the amount of garlic used in the present invention is minimized to prevent corruption, such as resting, when the miso sauce is stored for a long period of time.

상기 탈취단계는 첨가단계를 거친 혼합물에 참기름 10~30g을 넣어 된장의 냄새를 없애주는 단계로서, 상기 살균단계와 함께 된장의 묵은 냄새를 잡아줄 수 있도록 한다.In the deodorization step, 10-30 g of sesame oil is added to the mixture obtained through the addition step to remove the smell of miso, so that the old smell of doenjang can be caught with the sterilization step.

상기의 방법에 의하여 제조된 된장소스는 된장의 짠과 냄새를 잡아줄 수 있고 소비자들이 간편하게 조리할 수 있도록 제공되게 된다.The doenjang sauce produced by the above method can provide the salty and smell of miso, and can be easily cooked by consumers.

한편, 본 발명의 다른 실시예에 따른 된장소스는 된장국 또는 된장찌개를 조리할 경우에 그 식감과 풍미를 높일 수 있고 일정해 질 수 있도록 하기 위하여 된장 500g, 양파 200g, 표고버섯 200g, 청주 48g, 마늘 29g, 생강즙 25g 및 참기름 15g을 함유하는 것이 바람직하다.Meanwhile, the miso sauce according to another embodiment of the present invention may be prepared by adding 500 g of miso, 200 g of onion, 200 g of mushroom, 48 g of sake, 29 g of garlic, 25 g of ginger juice and 15 g of sesame oil.

이하, 본 발명의 내용을 실시예에 의하여 상세하게 설명하지만, 본 발명의 권리범위가 이들 실시예로 한정되는 것은 아니며, 실시예는 본 발명의 내용을 용이하게 이해할 수 있도록 제시하는 것일 뿐이다.Hereinafter, the contents of the present invention will be described in detail by way of examples. However, the scope of the present invention is not limited to these embodiments, but the present invention is not limited thereto.

[실시예 1][Example 1]

된장 500g과 표고버섯 200g을 넣고 버무리고, 살균을 위해 청주 48g을 넣어준다. 여기에 다진 양파 200g을 넣어주고, 다진 마늘 29g, 생강즙 25g을 넣어준 후 혼합한 후에 참기름 15g을 넣은 후에 혼합하여 된장소스를 제조하였다.Put 500g of miso and 200g of shiitake mushroom, put in 48g of sake for sterilization. 200 g of chopped onion, 29 g of chopped garlic and 25 g of ginger juice were added and mixed. Then, 15 g of sesame oil was added and mixed to prepare a doenjang sauce.

[비교예 1] [Comparative Example 1]

실시예 1에서 청주를 넣지 않고 실시예 1과 동일한 방법으로 된장소스를 제조하였다.A miso sauce was prepared in the same manner as in Example 1, except that sake was not added in Example 1.

[비교예 2] [Comparative Example 2]

실시예 1 에서 참기를을 넣지 않고 실시예 1과 동일한 방법으로 된장소스를 제조하였다.A miso sauce was prepared in the same manner as in Example 1,

[비교예 3] [Comparative Example 3]

실시예 1에서 다진 마늘 40g을 넣은 것을 제외하고는 실시예 1과 동일한 방법으로 된장소스를 제조하였다.A miso sauce was prepared in the same manner as in Example 1, except that 40 g of chopped garlic was added in Example 1.

[실험예 1][Experimental Example 1]

상기 실시예 1 및 비교예 1 내지 2로 제조된 된장소스 30g과 물 800g을 넣어 동일한 방법으로 된장찌게를 만들었다. 각각을 20대에서 50대의 남녀 30명을 무작위로 추출하여 된장찌게의 냄새와, 맛, 전체적인 기호도에 대한 관능평가를 실험하였다. 10점 평점법을 사용하였다.30 g of the doenjang sauce prepared in Example 1 and Comparative Examples 1 and 2 and 800 g of water were added to prepare miso pots in the same manner. The sensory evaluation of flavor, taste and overall acceptability of miso soup was investigated by randomly extracting 30 men and women in their 20s to 50s. 10 point rating method was used.

실시예 1 Example 1 비교예 1 Comparative Example 1 비교예 2Comparative Example 2 된장의 묵은 냄새가 나지 않음 No old smell of miso 9.59.5 8.38.3 8.38.3 flavor 9.69.6 8.98.9 8.98.9 전체적인 기호도Overall likelihood 9.69.6 8.88.8 8.78.7

상기 표 1에서 나타난 바와 같이 실시예 1 에서 된장의 묵은 냄새가 거의 안나고 그 맛과 기호도도 소비자에게 만족하고 있음을 확인할 수 있었다.As shown in the above Table 1, in Example 1, the old smell of miso was hardly obtained, and it was confirmed that the taste and taste were also satisfactory to consumers.

[실험예 2][Experimental Example 2]

상기 실시예 1 및 비교예 3 으로 제조된 된장소스 30g를 30일 실온에서 보관을 하였다. 각각을 20대에서 50대의 남녀 30명을 무작위로 추출하여 된장소스의 냄새와, 맛, 전체적인 기호도 및 쉬었는지 여부에 대한 관능평가를 실험하였다. 10점 평점법을 사용하였다.30 g of the doenjang sauce prepared in Example 1 and Comparative Example 3 was stored at room temperature for 30 days. We randomly sampled 30 men and women in their 20s to 50s, and examined the sensory evaluation of the smell, taste, overall taste and rest of miso sauce. 10 point rating method was used.

실시예 1Example 1 비교예 3Comparative Example 3 된장의 묵은 냄새가 나지 않음No old smell of miso 9.39.3 9.29.2 flavor 9.29.2 8.78.7 전체적인 기호도Overall likelihood 9.39.3 8.58.5 쉬었는지 여부Whether you rested 9.29.2 8.58.5

본 발명에 따른 실시예 1은 보관기간이 길게 맛을 유지할 수 있으나, 마늘이 많이 들어간 비교예 3은 된장소스가 쉰 것 같다는 평가가 나오고 이로 인해 기호도와 맛이 떨어진다는 결과를 얻었다.Example 1 according to the present invention can maintain the taste for a long period of storage, but Comparative Example 3 in which garlic is abundant has an evaluation that the miso sauce seems to be sour, resulting in poor taste and taste.

Claims (4)

된장400~600g 및 버섯 150~250g을 혼합하여 혼합물을 형성하는 혼합단계와;
상기 혼합물에 청주 40~60g을 첨가하여 살균을 하는 살균단계와;
양파 150~250g, 마늘 20~35g, 생강즙 20~30g을 살균단계를 거친 혼합물에 첨가하는 첨가단계와;
상기 첨가단계를 거친 혼합물에 참기름 10~30g을 넣어 된장의 냄새를 제거하는 탈취단계를 포함하는 된장소스 제조방법.
400 to 600 g of miso and 150 to 250 g of mushroom are mixed to form a mixture;
A sterilization step of adding 40 to 60 g of sake to sterilize the mixture;
Adding 150 to 250 g of onion, 20 to 35 g of garlic, and 20 to 30 g of ginger juice to the sterilized mixture;
And adding 10 to 30 g of sesame oil to the mixture after the adding step to remove the smell of miso.
제 1 항에 있어서, 상기 버섯은,
표고버섯 또는 새송이버섯 중에서 선택되는 1 또는 2 이상으로 형성되는 것을 특징으로 하는 된장소스 제조방법.
The method according to claim 1,
Wherein the soybean paste is formed of one or more selected from shiitake mushroom or mushroom mushroom.
제 1 항 또는 제 2 항의 방법에 의하여 제조된 된장소스.A miso sauce made by the method of any one of claims 1 or 2. 된장 500g, 양파 200g, 표고버섯 200g, 청주 48g, 마늘 29g, 생강즙 25g 및 참기름 15g을 함유하는 된장소스. A miso sauce containing 500 g of miso, 200 g of onion, 200 g of mushroom, 48 g of sake, 29 g of garlic, 25 g of ginger juice and 15 g of sesame oil.
KR1020130151807A 2013-12-06 2013-12-06 Bean paste sauce and a manufacturing Method thereof KR20150066368A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020130151807A KR20150066368A (en) 2013-12-06 2013-12-06 Bean paste sauce and a manufacturing Method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020130151807A KR20150066368A (en) 2013-12-06 2013-12-06 Bean paste sauce and a manufacturing Method thereof

Publications (1)

Publication Number Publication Date
KR20150066368A true KR20150066368A (en) 2015-06-16

Family

ID=53514782

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020130151807A KR20150066368A (en) 2013-12-06 2013-12-06 Bean paste sauce and a manufacturing Method thereof

Country Status (1)

Country Link
KR (1) KR20150066368A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105876766A (en) * 2016-04-19 2016-08-24 天津农学院 Low-salt pleurotus eryngii sauce and preparation method thereof
KR20210057320A (en) 2019-11-12 2021-05-21 주식회사 인푸드코리아 Doenjang seasoning sauce manufacturing method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105876766A (en) * 2016-04-19 2016-08-24 天津农学院 Low-salt pleurotus eryngii sauce and preparation method thereof
KR20210057320A (en) 2019-11-12 2021-05-21 주식회사 인푸드코리아 Doenjang seasoning sauce manufacturing method

Similar Documents

Publication Publication Date Title
KR100940061B1 (en) Process of manufacture of bean paste sauce
KR101692582B1 (en) Manufacturing method of Dried sauce and Dried soy sauce using thereof
CN107027899A (en) A kind of capsicum lemon oil, caramel lemon fish and preparation method thereof
KR20150066368A (en) Bean paste sauce and a manufacturing Method thereof
KR101344850B1 (en) A method for preparing of fish sauce using anchovy
KR101172033B1 (en) Soy sauce using saposhnikovia divaricata and manufacture method thereof and manufacture method of crab preserved in soy sauce
KR102078475B1 (en) soy source for meat and seasoning sauce for meat containing extract of dendropanax morbiferus and their manufacturing method
KR20180006796A (en) Preparation method of Nuroong-gi with red pepper
KR101452270B1 (en) Fermented anchovy soy sauce seasoning and method for manufacturing thereof
KR102300726B1 (en) Sauce manufacturing method using coriander and coriander sauce thereby the same that
CN104207161A (en) Preparation method of spicy and hot rabbit head
KR101636877B1 (en) A method of preparing garlic salt
KR20150082883A (en) Extract of salicorinia herbacea, zizania caudiflora, leaves of sasa quelpaertensis nakai and lacquer sap containing low salting type medical plants soy sauce and its manufacturing method
KR101527552B1 (en) Manufacturing Process for Sweet Rice Drink by Added C3G Ingredient
KR101290301B1 (en) A Method for Manufacturing Bamboo Shoot Jangaji
KR20130106898A (en) Enzymatic to make golden rice and soups
KR20160042832A (en) Seasoning composition comprising Dendropanax morbifera extract as active component
KR101739448B1 (en) Preparation method of Soybean paste using Dendropanax morbifera-onion extracts and Dendropanax morbifera-onion impregnated burned-salt
KR101617425B1 (en) manufacturing method of kimchi using Bambusae Caulis in Liquamen
KR101705101B1 (en) Method of manufacturing Kimchi using Dendropanax Morbifera and Kimchi thereof
KR20150121879A (en) Method of manufacturing kimchi with black garlic
KR102069542B1 (en) Meat bolide in plain water manufacturing method composition containing extract of dendropanax morbiferus
KR101623525B1 (en) manufacturing method of pickled mulberry leaves
KR101023134B1 (en) broth and method for manufacturing the broth
KR20140134149A (en) Kummerowia striata jangajji and the manufacturing method the same

Legal Events

Date Code Title Description
WITN Withdrawal due to no request for examination