KR20160007782A - Black soybean sauce with lactic acid bacteria - Google Patents
Black soybean sauce with lactic acid bacteria Download PDFInfo
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- KR20160007782A KR20160007782A KR1020140080470A KR20140080470A KR20160007782A KR 20160007782 A KR20160007782 A KR 20160007782A KR 1020140080470 A KR1020140080470 A KR 1020140080470A KR 20140080470 A KR20140080470 A KR 20140080470A KR 20160007782 A KR20160007782 A KR 20160007782A
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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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/206—Bacterial extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/121—Brevis
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/157—Lactis
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/427—Pentosaceus
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 유산균이 함유된 새로운 자장소스의 조리 방법 및 이러한 방법에 의해 제조되는 유산균 자장소스 그리고 이를 이용하여 즉석에서 자장요리를 조리하여 먹는 방법에 대한 것이다.
The present invention relates to a method of cooking a new magnetic field source containing lactic acid bacteria, a lactic acid magnetic field source prepared by the method, and a method of cooking and cooking a magnetic field dish on the spot using the same.
유산균(젖산균, lactic acid bacteria)는 당을 발효시켜 유산을 생성하는 균으로서 이에 의해 생성된 유산에 의해 병원균과 유해세균의 생육이 저지되는 성질이 있어, 섭취시 장내 Ph를 낮추어 줌으로써 유해세균과 병원균을 억제하여 장 건강을 증진하고, 인체의 면역기능을 활성화시키면서 알러지 반응을 완화시켜 줌으로써 현대 난치의 질병인 아토피 피부염의 치료와 회복을 돕는 이로운 효능을 갖고 있음이 알려져 있다. 또한, 간의 해독작용을 도와 콜레스테롤이 합성되는 것을 방해함으로써 비만의 예방과 해소에도 도움을 준다는 효과가 있다.
Lactic acid bacteria (lactic acid bacteria) are lactic acid bacteria that produce lactic acid by fermenting sugars. As a result, lactic acid produced by the lactic acid bacteria inhibits the growth of pathogenic bacteria and harmful bacteria. Therefore, by lowering the intestinal Ph during ingestion, Is known to have a beneficial effect of helping the treatment and recovery of atopic dermatitis, a disease of modern inconvenience, by promoting intestinal health and alleviating the allergic reaction while activating the immune function of the human body. It also has the effect of helping the prevention and elimination of obesity by preventing the synthesis of cholesterol by helping the liver to detoxify.
이러한 유산균 중 우리나라 전통 발효 식품인 김치의 발효산물인 김치 유산균이 그 효능을 인정받아 각광을 받고 있다. 김치 유산균은 소화 촉진, 면역성 강과 등 유리한 생체 조절 기능을 하고 항균, 소염, 항돌연변이, 항암 등의 효능으로 각종 질병 예방, 상처의 치료성 향상, 혈중 콜레스테롤의 저하, 생체리듬의 조절, 노화억제, 다이어트 효과 등 이루 헤아릴 수 없는 중요한 기능이 있는 것으로 보고되어 왔다. 특히, 대한민국 등록특허 제10-0899869호 및 제10-0704447호는 섭취시 안정성이 향상된 김치 유산균을 주성분으로 하는 김치 분말을 개시하고 있다.
Among these lactic acid bacteria, kimchi lactic acid bacteria, which is a fermented product of kimchi, which is a traditional fermented food of Korea, has been appreciated for its efficacy. Kimchi lactic acid bacteria have beneficial biological control functions such as digestion promotion, immunity and so on, and it is effective to prevent various diseases, to improve wound healing, to lower blood cholesterol, to control biorhythm, to inhibit aging, to prevent diseases by antibacterial, antiinflammatory, anti- It has been reported that there are important functions such as diet effects and can not count. In particular, Korean Patent Nos. 10-0899869 and 10-0704447 disclose a kimchi powder whose main ingredient is a kimchi lactic acid bacterium with improved stability upon ingestion.
한편, 자장면은 한국인 외식문화에 있어 빼놓을 수 없는 선호도 13.3% 이상의 저렴하면서 대중적인 식품이다. 그러나, 기존의 자장면은 돼지고기와 기름, 볶은 춘장, 볶은 야채, 밀가루 성분의 면으로 구성됨으로써 지방함량이 높고 칼로리가 높아 장 기능이 약해 소화력이 낮은 사람이나 체중 관리의 필요성을 느끼는 사람에게는 마음 놓고 즐기기에 부담이 되어 왔다.
On the other hand, Jajang - myeon is an inexpensive and popular food with more than 13.3% preference for Korean food culture. However, the existing Jajang-myeon is composed of the surface of pork and oil, roasted chunks, roasted vegetables and wheat flour, so it is best for people who have low digestibility and need of weight management because of their high fat content and high calorie, It has become a burden to enjoy.
상기 자장면의 자주 이용할 수 있는 식품으로서의 취약점을 보완하고 우수한 식품으로 재정립하는데 있어 유산균의 유리점을 자장소스에 도입하는 기술에 착안하여 본 발명을 완성하게 되었다. 구체적으로, 유산균이 유효성분으로 혼합된 자장소스는 섭취 시 장내 연동운동, 정장작용, 장내 유해미생물의 억제되어 소화가 촉진되고 지방의 축적이 억제됨으로써, 자장소스가 갖는 고열량 및 고지방함량 등의 단점을 보완할 수 있다는 점에 착안하여 유산균 자장소스를 제공하고자 한다.
The inventors of the present invention have completed the present invention by focusing on the technique of introducing the free spots of the lactic acid bacteria into the magnetic field source in supplementing the vulnerability of the magnetic field surface as a frequently used food and reestablishing it as a superior food. Specifically, a magnetic field source in which a lactic acid bacterium is mixed with an active ingredient promotes digestion and inhibits the accumulation of fat by ingestion of intestinal peristaltic movement, suicidal action, suppression of harmful microorganisms in the intestines, and thereby inhibits disadvantages such as high calorie content and high fat content In order to provide a source of lactic acid bacteria magnetic field.
본 발명은 열에 취약한 유산균과 영양소의 손실을 최소화한 유산균 자장소스 및 이의 제조방법을 제공하는 것을 목적으로 한다.
It is an object of the present invention to provide a lactic acid magnetic field source that minimizes the loss of lactic acid bacteria and nutrients that are susceptible to heat, and a method for producing the same.
본 발명의 자장소스 제조방법은 하기와 같은 단계로 구성된다:
The magnetic field source manufacturing method of the present invention comprises the following steps:
자장소스 식재료를 준비하는 단계;Preparing magnetic field source foodstuffs;
액상탱크에 준비된 식재료를 투입한 후 10분간 교반하여 충분히 혼합되도록 하는 혼합단계;Mixing the ingredients prepared in the liquid tank and stirring the mixture for 10 minutes so as to sufficiently mix the ingredients;
상기 액상탱크의 온도를 80℃ 내지 85℃로 설정하여 25분간 교반하며 가열하는 단계;Stirring and heating the liquid tank at a temperature of 80 ° C to 85 ° C for 25 minutes;
탱크의 가열을 중지하고 약 40-45℃의 온도까지 자장소스를 냉각하는 단계;Stopping the heating of the tank and cooling the magnetic field source to a temperature of about 40-45 占 폚;
자장소스 냉각 후 유산균혼합물을 투입하고 2분간 교반하는 단계;Adding a lactic acid bacteria mixture after cooling the magnetic field source and stirring for 2 minutes;
충분히 교반된 냉각된 유산균 자장소스를 레토르트 용기에 진공 포장하는 단계.
Vacuum packing the well-stirred cooled lactic acid magnetic field source into a retort container.
상기 자장소스용 식재료는 춘장 5중량%, 간장 0.5중량%, 양파 24중량%, 양배추 13중량%, 파 0.5중량%, 생강 0.1중량%, 굴소스 0.5중량%, 소금 1중량%, 돼지정제기름 1중량%, 고추기름 1중량%, 돼지고기 5중량%, 해산물 혼합 15.4중량%, 식용유 3중량%, 설탕 2중량%, 전분 1중량% 및 정제수 27중량%로 구성되며, 해산물 혼합은 구체적인 배합 성분과 배합 비율이 중요하지 않으나, 바람직하게는 오징어 50중량%, 새우 20중량% 및 조개살 30중량%이다.
The raw material for the magnetic field source was 5 wt% of leaf spring, 0.5 wt% of soy sauce, 24 wt% of onion, 13 wt% of cabbage, 0.5 wt% of pear, 0.1 wt% of ginger, 0.5 wt% of oyster sauce, 1% by weight of pepper oil, 5% by weight of pork, 15.4% by weight of seafood, 3% by weight of edible oil, 2% by weight of sugar, 1% by weight of starch and 27% by weight of purified water. Component is not important, but preferably 50% by weight of squid, 20% by weight of shrimp and 30% by weight of shellfish.
유산균 혼합물은 류코노스톡 메센터리오데스 (Leuconoctoc mesenteroides) 1중량%, 락토바실러스 플랜타럼(Lactobacillus plantarum) 1중량%, 락토바실러스 카제이(Lactobacillus casei) 1중량%, 락토코커스 락티스(Lactococcus lactis) 1중량%, 페디오코커스 펜토사세우스 (Pediococcus Pentosaceus) 1중량%, 락토바실러스브레비스(Lactobacillus brevis) 1중량%, 및 김치 유산균 분말 94중량%(특허등록 제10-0899869호)으로 구성된다. 상기 김치유산균 분말은 특허등록 제10-0899869호에 개시된 방법으로 제조된 것으로, 유산균 혼합물은 락토바실러스 플랜타넘 K-1이라는 시판되는 유산균을 사용할 수 있다. 특히, 본 발명에 혼합되는 유산균 성분 중에 류코노스톡 메센터리오데스은 탄수화물을 대량으로 소비하여 젖산 등 유기산을 생성한다(특허출원번호 제10-2011-0098811호 참조). 상기 유산균혼합물은 탄수화물로 구성이 된 밀가루로 된 면과 반응하여 유용한 젖산 및 유기산을 생성하며 정장작용을 하며, 생성된 젖산과 유기산은 인체에 지방을 분해하여 신진대사증후군을 예방 할 수 있다. 상기 락토코커스 락티스는 자장면의 단백질을 분해하면서 정장작용을 원활하게 한다.
The mixture of lactic acid bacteria is a mixture of Leuconoctoc mesenteroides ), 1% by weight of Lactobacillus Lactobacillus casei (Lactobacillus plantarum) 1% by weight, casei ) 1% by weight, Lactococcus 1% by weight of lactis , 1% by weight of Pediococcus pentosaceus , 1% by weight of Lactobacillus brevis 1% by weight of brevis , and 94% by weight of Kimchi lactic acid bacteria powder (Patent Registration No. 10-0899869). The kimchi lactic acid bacterium powder is prepared by the method disclosed in Patent Registration No. 10-0899869, and the lactic acid bacteria mixture may be a commercially available lactic acid bacterium called Lactobacillus plantanum K-1. Particularly, among the lactobacillus components to be mixed in the present invention, Leukonostomy centeriosus consumes a large amount of carbohydrates to produce organic acids such as lactic acid (see Patent Application No. 10-2011-0098811). The lactic acid bacterium mixture reacts with the flour-made surface composed of carbohydrates to produce useful lactic acid and organic acid. The resulting lactic acid and organic acid decompose the fat in the human body and prevent the metabolic syndrome. The lactococcus lactis smoothes the action of cleansing while decomposing the protein on the magnetic field surface.
유산균 혼합물은 자장소스 1kg당 0.5g을 투입한다. 이 경우 자장소스 1kg당 50억 CFU의 유산균이 혼합되게 된다.
0.5 g of lactic acid bacteria mixture is added per 1 kg of magnetic field source. In this case, 5 billion CFU of lactic acid bacteria are mixed per kg of magnetic field source.
상기 유산균 자장소스는 암갈색의 액상상태로 제조되는데 이를 150㎖, 500㎖, 1kg, 2kg, 5kg 단위의 용기에 포장할 수 있다. 포장용 레토르트 용기는 PET, PE, NY-PE, AL+PET,PE의 재질을 사용하고 포장 용기의 내면은 폴리에틸렌인 것이 바람직하다.
The lactic acid bacterial magnetic field source is prepared in a dark brown liquid state and it can be packaged in containers of 150 ml, 500 ml, 1 kg, 2 kg, 5 kg units. It is preferable that the packing retort containers are made of PET, PE, NY-PE, AL + PET, PE, and the inner surface of the packaging container is polyethylene.
본 발명에 따른 유산균 자장소스는 유산균의 활성이 보존될 수 있게 냉장상태(0℃~10℃)에서 유통 보관하는 것이 바람직하다.
The lactic acid bacterial magnetic source according to the present invention is preferably stored in a refrigerated state (0 ° C to 10 ° C) so as to preserve the activity of the lactic acid bacteria.
본 발명의 유산균 자장소스는 자장요리가 고온에서 조리되어야 한다는 점과 유산균은 고온에서 파괴되기 쉽다는 점을 절충한 취식 방법이 중요하다. 본 발명의 자장소스는 레토르트 용기에 포장된 상태로 약 60℃ 이하의 저온으로 중탕 가열하여 취식하는 것이 바람직하다. 이러한 저온 중탕 가열을 통해 자장소스의 식재료와 유산균의 파괴가 최소화될 수 있다.
The lactic acid magnetic field source of the present invention is important in that the magnetic field cooking must be cooked at a high temperature and that the lactic acid bacteria are easily broken at high temperatures. The magnetic field source of the present invention is preferably packaged in a retort container and heated to a low temperature of about 60 캜 or less by heating in a hot water bath. Such low temperature hot water heating can minimize destruction of food ingredients and lactic acid bacteria in magnetic field sources.
대비컨대, 종래 자장면의 조리방법은 높은 화력에서 돼지고기, 야채 및 춘장 등을 볶은 후 물과 전분을 넣고 100℃ 이상으로 가열된 상태의 자장소스를 그대로 삶은 면에 덮어 비벼 먹어왔다. 이와 같이 고온의 열을 사용하는 조리방법의 특성상 영양소의 손실이 많았다. 이와 같은 종래의 자장소스 조리 방법을 그대로 따르는 경우 열에 약한 유산균을 혼합한 유산균 자장소스는 얻어질 수 없었다. 이에, 본 발명은 식재료의 영양소 파괴의 위험도 낮추고 동시에 유산균을 파괴하지 않고 보호할 수 있는 새로운 자장소스 제조방법을 제공하고 있다.
Contrary to the conventional method of cooking the jacobs, roasted pork, vegetables, and spring rolls at high firepower, and then putting water and starch into the cooked rice sauce. In this way, the loss of nutrients was high due to the characteristics of the cooking method using high temperature heat. When such a conventional magnetic field source cooking method was followed, a lactic acid magnetic field source mixed with weakly acidic lactic acid bacteria could not be obtained. Accordingly, the present invention provides a new magnetic field source manufacturing method capable of reducing the risk of nutrient destruction of food materials and protecting the lactic acid bacteria without destroying them.
자장면이나 자장밥은 비교적 따뜻한 상태로 취식하는 것이 좋은 식감을 유지하는데 중요한데, 본 발명에 따른 유산균 자장소스는 60℃ 이상이 되지 않도록 하여 가열한 후 면이나 밥에 섞어 취식하는 것이 유산균의 효능을 최대한 유지하여 섭취할 수 있으므로, 자장소스를 제외한 재료를 즉석에서 가열 조리한 다음 중탕 가열된 본 발명의 유산균 자장소스를 곧바로 섞어 취식하는 것이 바람직하다.
It is important that the magnetic field surface and the magnetic field rice be kept in a relatively warm state. It is important that the lactic acid magnetic field source according to the present invention is heated to 60 ° C or higher and mixed with cotton or rice to maximize the efficacy of the lactic acid bacteria It is preferable to immediately cook the ingredients except for the magnetic field source and cook them immediately by mixing the fermented lactic acid bacteria magnetic field source of the present invention heated to the boiling point.
구체적으로, 본 발명의 유산균 자장소스를 이용하여 자장면을 조리하는 방법은, 팬에 면과 야채를 준비하여 재료가 익을 때까지 가열한 후, 재료가 익으면 가열 중지 후 약 60℃에서 중탕 가열된 유산균 짜장소스를 곧바로 부어 혼합하는 것이다. 이는 본 발명의 유산균 자장소스에 함유된 유산균과 영양소 손실을 막는데 효과적인 자장요리 즉석 조리방법이다. 본 발명의 자장요리 즉석 조리방법에 따르면, 즉석에서 익혀진 식재료 즉, 면 또는 밥과 야채들이 충분히 가열되어 있는 상태이고 팬이 어느 정도 가열되어 있어 자장소스를 혼합한 후 추가 가열 없이도 자장요리의 식감이 유지됩니다.
Specifically, the method for cooking a magnetic field using a lactic acid bacterial magnetic field source of the present invention is a method of preparing a surface and a vegetable in a pan and heating the material until it is ripe. After the material is ripened, The source of lactic acid bacteria is poured and mixed immediately. This is a magnetic field cooking method which is effective in preventing lactic acid bacteria and nutrient loss contained in the lactic acid bacteria magnetic field source of the present invention. According to the inventive instant cooking method, instantly cooked foodstuffs such as cotton or rice and vegetables are sufficiently heated, and the pan is heated to some extent, so that after mixing the magnetic field sources, Is maintained.
본 발명의 유산균 자장소스는 별도의 유산균 섭취 필요 없이도 유산균 자장소스를 이용하여 요리를 해 먹음으로써 유산균의 정장효능 및 면역력 상승, 나아가 비만의 예방이라는 효과를 모두 얻을 수 있는 효과가 있다. 특히 기존의 자장면이 갖는 소화상의 단점 및 건강상의 단점을 해소하고 대중적인 외식 상품인 자장면의 소비가 상승되는 효과가 기대된다. 나아가, 본 발명에 따른 유산균 자장소스를 이용하여 자장요리를 즉석 조리하는 방법을 이용하면 유산균과 영양소 파괴가 최소화되면서도 식감이 뛰어난 자장요리가 얻어지고 즉석에서 조리가 이루어지므로 소비자에게 시각적인 즐거움도 줄 수 있다.
The lactic acid bacteria magnetic field source of the present invention has the effect of obtaining both the effect of improving lactic acid bacteria 's suiting efficacy and immunity, and further preventing obesity by cooking with a lactic acid bacteria magnetic field source without the need to separately ingest lactic acid bacteria. Especially, it is expected to solve the disadvantages of the digestive system and disadvantages of the health of the existing Jajang - myeon and increase the consumption of Jajang - myeon, which is a popular eatery product. Further, when the method of instant cooking the magnetic field using the lactic acid bacteria magnetic field source according to the present invention is used, the self-fermented food having excellent texture can be obtained while the destruction of the lactic acid bacteria and nutrients is minimized and the instant cooking is performed, .
도1은 본 발명의 자장소스의 제조단계를 보여주는 순서도이다.
도2는 본 발명의 자장소스를 이용하여 자장면을 즉석 조리하는 방법을 보여주는 사진이다.1 is a flow chart showing the manufacturing steps of the magnetic field source of the present invention.
2 is a photograph showing a method of instantly cooking a magnetic field surface using the magnetic field source of the present invention.
본 발명은 하기 실시예를 통해 설명되나 하기 실시예에 한정하지 않는다.
The present invention is illustrated by the following examples, but it is not limited to the following examples.
<실시예 1> 유산균 자장소스의 제조Example 1: Preparation of a lactic acid bacterial magnetic field source
춘장 5중량%, 간장 0.5중량%, 양파 24중량%, 양배추 13중량%, 파 0.5중량%, 생강 0.1중량%, 굴소스 0.5중량%, 소금 1중량%, 돼지정제기름 1중량%, 고추기름 1중량%, 돼지고기 5중량%, 오징어/새우/조개살의 혼합 15.4중량%, 식용유 3중량%, 설탕 2중량%, 전분 1중량% 및 정제수 27중량%를 액상탱크에 넣고 재료들이 잘 혼합이 되도록 10분 이상 교반한다.
5 wt% of leaf spring, 0.5 wt% of soy sauce, 24 wt% of onion, 13 wt% of cabbage, 0.5 wt% of pear, 0.1 wt% of ginger, 0.5 wt% of oyster sauce, 1 wt% of salt, 1% by weight of pork, 15.4% by weight of squid / shrimp / shellfish mixture, 3% by weight of edible oil, 2% by weight of sugar, 1% by weight of starch and 27% by weight of purified water. Stir for at least 10 minutes.
원재료의 교반이 완료된 후 탱크의 내부온도를 85℃이하로 설정하고 25분간 가열하면서 재차 교반한다.
After the stirring of the raw materials is completed, the internal temperature of the tank is set to 85 캜 or less, and the mixture is stirred again while being heated for 25 minutes.
교반 후 탱크의 가열을 중지하고 탱크를 45℃ 이하로 냉각한다. After stirring, stop the heating of the tank and cool the tank to 45 ℃ or lower.
45℃ 이하로 냉각된 자장소스에 0.5g/kg의 양으로 유산균혼합물을 투입하고 2분간 추가 교반한다.
The lactic acid bacteria mixture was added to a magnetic field source cooled to 45 ° C or less in an amount of 0.5 g / kg and further stirred for 2 minutes.
제조된 암갈색의 액상상태로 제조된 유산균 자장소스를 150㎖, 500㎖, 1kg, 2kg, 5kg 단위로 용기에 포장하여 포장이 완료된 제품은 직사광선을 피하고 냉장상태(0℃~10℃)에서 보관한다.
The prepared dark brown liquid source lactic acid bacteria magnetic field source should be packed in 150ml, 500ml, 1kg, 2kg, 5kg unit. Store the product in a refrigerated state (0 ℃ ~ 10 ℃) avoiding direct sunlight. .
<실시예 2> 자장요리 즉석 조리≪ Example 2 >
실시예 1에서 제조된 유산균 자장소스와 익히지 않은 생 자장면 약 150g, 해산물재료(오징어, 홍합, 새우) 100g, 야채 재료(당근, 파, 부추, 양파) 100g을 준비하고 둥글로 넙적한 팬을 준비한다.
Prepare 100g of seafood ingredients (squid, mussel, shrimp), vegetables (carrot, leek, leek and onion), and prepare a pan with a rounded tongue, prepared with the lactic acid bacteria magnetic field prepared in Example 1, do.
팬에 약 300ml의 물을 넣어 가열한다. 물이 끓으면 면과 해산물재료 및 야채재료를 넣고 면과 재료가 익을 때까지 가열한다. 면과 각 재료를 익히는 동안, 중탕냄비의 물을 60℃까지 가열한 후 실시예1의 유산균 자장소스 포장용기 150ml를 물에 충분히 잠기도록 넣고 온도를 유지하면서 약 5분간 가열한다.
Heat approximately 300 ml of water into the pan. When the water boils, add cotton, seafood and vegetable ingredients and heat until cotton and ingredients are ripe. While the surface and each material are being cooked, the water in the hot-water pot is heated to 60 ° C, and 150 ml of the lactic acid bacteria magnetic field source packaging container of Example 1 is sufficiently immersed in water and heated for about 5 minutes while maintaining the temperature.
재료가 익으면 불을 끄고, 남아 있는 물을 팬에서 제거한 후 곧바로 중탕 가열된 자장소스를 부어 섞어준다.
When the material is ripe, turn off the light, remove the remaining water from the pan, and pour the heated magnetic field sauce immediately after mixing.
본 발명의 유산균 자장소스는 기존의 자장면이 갖는 소화상의 단점 및 건강상의 단점을 해소함으로써 대중적인 외식 상품인 자장면의 소비가 상승되어 자장면이 단순한 칼로리 섭취를 위한 식품에서 면역력 강화, 장 건강의 증진, 콜레스테롤 억제 등의 적극적인 건강에 유리한 효과를 주는 상품으로 재탄생되어 외식산업 발전에 기여할 수 있을 것이다. 특히, 본 발명의 자장소스를 이용하여 즉석에서 자장요리를 조리해먹는 방법을 이용하면 소비자의 시각적인 즐거움을 줄 수 있다는 장점이 있다.The lactic acid bacteria magnetic field source of the present invention solves the disadvantages of the digestive system and the health problems of the conventional magnetic field surface, so that the consumption of the magnetic field surface, which is a popular eatery product, is increased, so that the magnetic field surface enhances immunity, Cholesterol suppression, and other health benefits, which will contribute to the development of the food service industry. In particular, the method of cooking a magnetic field dish on the spot using the magnetic field source of the present invention is advantageous in that the visual pleasure of the consumer can be provided.
Claims (9)
액상탱크에 준비된 식재료를 투입한 후 10분간 교반하여 충분히 혼합되도록 하는 혼합단계;
상기 액상탱크의 온도를 80℃ 내지 85℃로 설정하여 25분간 교반하며 가열하는 단계;
탱크의 가열을 중지하고 약 40-45℃의 온도까지 자장소스를 냉각하는 단계;
자장소스 냉각 후 유산균혼합물을 투입하고 2분간 교반하는 단계;
충분히 교반된 냉각된 유산균 자장소스를 용기에 진공 포장하는 단계를 포함하는 유산균 자장소스 제조방법.
Preparing magnetic field source foodstuffs;
Mixing the ingredients prepared in the liquid tank and stirring the mixture for 10 minutes so as to sufficiently mix the ingredients;
Stirring and heating the liquid tank at a temperature of 80 ° C to 85 ° C for 25 minutes;
Stopping the heating of the tank and cooling the magnetic field source to a temperature of about 40-45 占 폚;
Adding a lactic acid bacteria mixture after cooling the magnetic field source and stirring for 2 minutes;
Vacuum packing a sufficiently stirred cooled lactic acid magnetic field source into a container.
The method according to claim 1, further comprising the steps of: 5% by weight of a leaf of heading, 0.5% by weight of soy sauce, 24% by weight of onion, 13% by weight of cabbage, 0.5% , 1% by weight of pepper oil, 5% by weight of pork, 15.4% by weight of seafood mixture, 3% by weight of edible oil, 2% by weight of sugar, 1% by weight of starch and 27% by weight of purified water. / RTI >
The method according to claim 1, wherein the lactic acid bacteria mixture comprises 1% by weight of Leuconoctoc mesenteroides , 1% by weight of Lactobacillus plantarum Lactobacillus casei (Lactobacillus plantarum) 1% by weight, casei ) 1% by weight, Lactococcus lactis ), 1% by weight of Pediococcus Pentosaceus ), 1% by weight of Lactobacillus brevis brevis , and 94% by weight of kimchi lactic acid bacteria powder.
The method according to claim 2, wherein the seafood mixture comprises 50 wt% of squid, 20 wt% of shrimp, and 30 wt% of shellfish.
The method according to any one of claims 1 to 4, wherein the lactic acid bacteria mixture is introduced at 0.5 g per kg total weight of the magnetic field source.
A fermented lactic acid magnetic field source produced by the method according to any one of claims 1 to 5 in a refrigerated state.
The lactic acid bacteria magnetic field source according to claim 6, wherein the magnetic field source is heated by hot water at low temperature.
7. The method of claim 6, wherein the magnetic field source material comprises 5 wt% of leaf spring, 0.5 wt% of soy sauce, 24 wt% of onion, 13 wt% of cabbage, 0.5 wt% of pear, 0.1 wt% of ginger, 0.5 wt% , 1% by weight of pig refined oil, 1% by weight of pepper oil, 5% by weight of pork, 15.4% by weight of seafood mixture, 3% by weight of cooking oil, 2% by weight of sugar, 1% by weight of starch and 27% by weight of purified water. And 0.5 g of the lactic acid bacteria mixture per kg of the magnetic field source is mixed.
9. The method according to claim 8, wherein the lactic acid bacteria mixture comprises 1% by weight of Leuconoctoc mesenteroides , 1% by weight of Lactobacillus plantarum Lactobacillus casei (Lactobacillus plantarum) 1% by weight, casei ) 1% by weight, Lactococcus 1% by weight of lactis , 1% by weight of Pediococcus pentosaceus , 1% by weight of Lactobacillus brevis brevis ) and 94% by weight of the kimchi lactic acid bacteria powder.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101641893B1 (en) * | 2016-02-17 | 2016-07-22 | 주식회사 아워홈 | Method for preparing curry vegetables set |
| CN114259036A (en) * | 2022-01-06 | 2022-04-01 | 谢谢酱(上海)发酵食品有限公司 | Lactic acid bacteria chili sauce and preparation method thereof |
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| KR102559435B1 (en) * | 2023-03-03 | 2023-07-26 | 디오에스 유한회사 | Stir-fry sauce composition and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100704447B1 (en) | 2005-05-16 | 2007-04-09 | 정용현 | Method for production of triple coated Kimchi lactic-acid-bacteria and its triple coated Kimchi lactic-acid-bacteria thereof and its composition thereof |
| KR100899869B1 (en) | 2006-06-26 | 2009-05-29 | 정용현 | Method of preparing powder kimchi and kimchi composition using the same |
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| KR101049333B1 (en) | 2011-04-25 | 2011-07-13 | 이상가 | A method for production of ja-jang source |
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| KR100704447B1 (en) | 2005-05-16 | 2007-04-09 | 정용현 | Method for production of triple coated Kimchi lactic-acid-bacteria and its triple coated Kimchi lactic-acid-bacteria thereof and its composition thereof |
| KR100899869B1 (en) | 2006-06-26 | 2009-05-29 | 정용현 | Method of preparing powder kimchi and kimchi composition using the same |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101641893B1 (en) * | 2016-02-17 | 2016-07-22 | 주식회사 아워홈 | Method for preparing curry vegetables set |
| CN114259036A (en) * | 2022-01-06 | 2022-04-01 | 谢谢酱(上海)发酵食品有限公司 | Lactic acid bacteria chili sauce and preparation method thereof |
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