KR20170128763A - Jajang sauce using soybean paste with barley - Google Patents

Abstract

The present invention relates to a method for manufacturing a jajang sauce (black soybean sauce) using soybean paste with barely and, more specifically, to a method for manufacturing a jajang sauce using soybean paste with barely which is black by being aged for three or more years without removing soybean sauce. The jajang sauce of the present invention is not needed to be roasted with cooking oil or lard for a long period of time. The jajang sauce is completed by being roasted with vegetables and meats so a recipe is simple and cooking time is reduced. Since long-term aged soybean paste is used, health functional effects on the human body can be expected due to intake of the soybean paste. Also, since a lot of fats is not used, so intake of fats can be reduced when compared to existing jajang sauces. The jajang sauce shows a black color and flavors similar to existing jajang sauces in a sensory aspect.

Description

{Jajang sauce using soybean paste with barley}

More particularly, the present invention relates to a method for preparing safflower sauce using barley miso sauce having a black color by aging for 3 or more years for a long time without removing the soy sauce.

It is one of the representative Chinese dishes that is widely enjoyed in Korea, without the male and female. It is made by mixing vegetables and starch with roasted vegetables and putting them in a long time roasted starch in edible oil and lard oil.

Chunjang, which is used for making saekjang sauce, is prepared by fermenting soybeans, wheat, etc. with fermentation and then adding black coloring caramel coloring. Caramel coloring is added to edible carbohydrates such as sugars, starch hydrolysates and molasses, 4-methyimidazole (4-methyimidazole) is produced during the production of caramel colorants, which causes harmful effects on human body. , Various efforts have been made to manufacture a spring or jam sauce that does not use caramel coloring.

Korean Patent No. 833991 discloses a process for grinding and boiling lard; Adding 25-200 parts by weight of pork into 100 parts by weight of boiling oil and adding 5 to 50 parts by weight of red pepper powder to boiling oil while frying; Adding 5 to 50 parts by weight of the topsoil to the boiling oil and frying; And 300-1000 parts by weight of vegetable, and frying the sauce to prepare sauce sauce.

In the above-described technique, it is desired to remove the sensation of the sauces by mixing the shunting shawls with other materials and frying them.

Korean Patent Application No. 1994-0035393 discloses a tuna sauce sauce prepared by mixing tuna, and Korean Patent Application No. 1995-0055518 discloses sauce sauce containing konjac.

Recently, a sauce using traditional soybean paste or chongkukjang has been developed. In Korea Patent Publication No. 2006-22110, 30 to 70% by weight of soybean fermented for 2 to 4 days, fermented with chungkukjang, After the surface of the Chungkukjang surface is dried so that it is smooth, the water in the Chungkukjang comes out, and the well-dried Chungkukjang is poured into the malt spong And then blending it with a common jelly made with spring rolls.

On the other hand, a method of mass-producing japanese sauce and rapidly freezing it and selling it as instant japanese is also developed. Korean Patent No. 506160 discloses a method of coating a chunjang with edible oil and providing a roasted sauce ; The method comprising: cooling the sauce to below 10 DEG C; mixing the sauce with the cooled sauce; and rapidly freezing the vegetable sauce at -30 to 40 DEG C have.

However, the safflower sauce produced by the above-mentioned technique has a difference in color from that of consumers in terms of color and texture, compared with the safflower sauce prepared by using the existing caramel pigment, There is a problem in that it shows different sensory characteristics from the existing jelly.

Also, to make seaweed sauce, you have to fry the chuncheon for a considerable time like frying in cooking oil. To make a good taste, you need to fry the proper amount of fat of the pork to taste, and to remove the smell when roasting the pork. And it is very difficult to prepare and the taste is difficult to be cooked.

It is an object of the present invention to provide a sauce sauce using a barley miso which is similar in color and taste to that of a conventional sauce without using an existing roasting dish, and is easy to cook.

The sauce sauce using the barley miso of the present invention may be prepared by adding 60 to 70 parts by weight of bamboo, 10 to 20 parts by weight of bitumen and 40 to 50 parts by weight of starch powder to 100 parts by weight of barley miso paste aged for 3 years or more without removing the soy sauce And aging the mixture at room temperature for 7 to 15 days.

The barley miso may include washing, heating and crushing soybeans to produce meju; A step 2 in which the meju of the first step is floated and broken; Adding 3 times water of meju to the crushed meju in step 2, and soaking meju for 3 to 4 days; 30 to 40 parts by weight of barley rice, 10 to 15 parts by weight of salt, and 2 to 3 parts by weight of powdered red pepper powder were added to the meju paste prepared in step 3, based on 100 parts by weight of meju paste, And a five-step process in which the mixed material of four stages is placed in a jar and aged in a natural state for 3 years or more.

The bamboo hull was prepared by mixing the cut bamboo and sugar at a weight ratio of 1: 1 to 1.3, fermenting the mixture for 3 to 6 months, filtering the mixture twice with cotton wrapping machine to remove the flesh and debris, By aging for at least one year.

The bitter blue was prepared by mixing the cut bits and the sugar in a weight ratio of 1: 0.8-1.2, fermenting the mixture for 3 to 6 months, filtering the mixture twice with a cotton wrapper to remove the flesh and the debris, And aging at a temperature of 1 year or more.

The saengjang sauce using the barley miso prepared by the present invention does not need to be roasted for a long time with cooking oil or lard oil. The sauce of the present invention is added with vegetables and meat to roast the sauce, There is a shortening effect.

Since the saengjang sauce using the barley miso prepared by the present invention uses long-aged doenjang, the health functional effect on the human body due to the ingestion of doenjang can be expected, and since it does not need to use a lot of fat, It has the effect of reducing fat intake.

The barley miso sauce made with the barley miso produced by the present invention has a black and flavor effect similar to that of the conventional spice in the sensory aspect.

Fig. 1 is a photograph showing a comparison between general miso (left) and barley miso (aged right) aged for 3 years or more.
Fig. 2 is a photograph showing a jelly-bean sauce using barley miso produced by the method of the present invention.

The sauce sauce of the present invention was prepared by thoroughly mixing 60 to 70 parts by weight of bittern, 10 to 20 parts by weight of bittern and 40 to 50 parts by weight of starch powder with respect to 100 parts by weight of barley miso grown for a long period of 3 years or more without removing the soy sauce And aged at 10 to 15 ° C for 7 to 15 days.

The barley miso may include washing, heating and crushing soybeans to produce meju; A step 2 in which the meju of the first step is floated and broken; Adding Meju of crushed Meju at 1.3 times of Meju weight to the crushed Meju for 3 ~ 4 days to prepare meju paste; 30 to 40 parts by weight of barley rice, 10 to 15 parts by weight of salt, and 2 to 3 parts by weight of powdered red pepper powder were added to the meju paste prepared in step 3, based on 100 parts by weight of meju paste, And 4 stages of mixed ingredients in a jar and aged for 3 years or more in a natural state.

It is preferable that the barley miso is aged for 3 or more years. If the fermented bean paste is aged for less than 3 years, the color is not so good and the taste is not so deep.

The bamboo hull was prepared by mixing the cut bamboo and sugar at a weight ratio of 1: 1 to 1.3, fermenting the mixture for 3 to 6 months, filtering the mixture twice with cotton wrapping machine to remove the flesh and debris, When the amount of the sugar is less than the above range, it is not preferable because the water content of the boat is high and the storage stability is lowered and the sweet taste is weakened. If the sugar content is over the above range, It is undesirable because it becomes too strong.

The content of the bruch is preferably 60 to 70 parts by weight per 100 parts by weight of the aged barley doenjang. When the amount is less than the above range, the sweet taste is weak and it is difficult to impart a unique flavor. It is not preferable since the sauce sauce becomes thin and the sweet taste becomes strong.

Boats contain ruterolein, ruterolein ingredients to relieve bronchitis, cough, and sputum, and is also known to help reduce the heat is also known. Therefore, when the safflower sauce of the present invention is ingested, the health functional effect due to the bruising can be expected.

The bitter blue was prepared by mixing the cut bits and the sugar in a weight ratio of 1: 0.8-1.2, fermenting the mixture for 3 to 6 months, filtering the mixture twice with a cotton wrapper to remove the flesh and the debris, It is manufactured by aging for 1 year or more at the temperature.

Beet is a plant of Baejangju. Main stem grows to about 1m, root has brown, sword-red color, etc. It has white and red inside. It has high sugar content in root and contains vitamin A, potassium, iron, It is known as a good food for anemia because it is effective for red blood cell formation and blood control because it contains a lot of red component of betacyanine. It plays a role of enhancing immunity by vitamins and minerals, .

It is preferable that 10 to 20 parts by weight of the bittern blue be added to 100 parts by weight of the aged barley miso. If it is less than the above range, the bitterness of the bittern will be weak, It is not preferable because the sauce sauce is thinned.

The starch powder may include starch capable of imparting viscosity such as potato starch, sweet potato starch and corn starch. Preferably, potato starch is used. It is preferable that the starch powder is a raw starch which has not been subjected to heat treatment since the starch powder is gained by receiving moisture and heat in the frying process in which vegetables and meat are added later so that the vegetables and meat are well- If starch is included, it is not desirable because it does not stick to vegetables and meats, and it does not stick to the flavor and simple ingredients.

It is preferable that the sauce sauce of the present invention is aged at 10-20 ° C for 7-15 days after mixing the ingredients. If the aging time is shorter than 7 days, the ingredients do not fit well, When the period of 15 days has elapsed, there is no great difference in the taste of the sauce sauce, which is not desirable from the viewpoint of productivity efficiency.

Hereinafter, embodiments of the present invention will be described in detail. However, it is to be understood that the present invention is not limited to the following embodiments, and various changes and modifications may be made without departing from the scope of the present invention as set forth in the appended claims. And various snack foods.

≪ Example 1 >

680 g of bitumen, 136 g of bitumen and 450 g of starch powder were passed through a one-pass dispersion emulsifier (Passon, K-AN Company) to 1 kg of barley miso aged for 3 years or longer without removing the soy sauce After aging for 7 days in a cool low temperature warehouse at 10 ~ 15 ℃, it was sterilized and sealed to complete a spoon sauce using barley miso.

≪ Example 2 >

The above Example 1 A cooked sauce was prepared in the same manner as in Example 1 except that aged barley miso was used.

<Comparative Example>

A saffron sauce was prepared in the same manner as in Example 1 except that commercially available soy sauce (purified sauce) was used in Example 1 above.

&Lt; Test Example 1 >

[0065] The jelly-rice bowl was prepared using the jelly-bean sauce prepared using the barley miso prepared according to Examples 1 to 2 and Comparative Example and the commercial buckwheat. The prepared jelly-rice was cooked with 30 ~ Taste, smell, overall acceptability, etc. were evaluated by the five-point scoring method.

The recipes of the jelly-rice cooked using the jelly-bean sauce using the barley miso prepared according to Examples 1 to 2 and Comparative Examples are as follows.

* Ingredients and weight: 173g of safflower sauce, 120g of potatoes, 140g of onion, 70g of carrot, 140g of cabbage, 100g of pork, 700g of water, 25g of cooking oil, a little salt and pepper

* Manufacturing method

Put the cooking oil in a frying pan and add onions and fry for 1 to 2 minutes. Add potatoes, carrots, cabbage, pork with a little salt and pepper and roast about 1 to 2 minutes until the potatoes and meat are ripe. Add 200 g of water to the fried meat and vegetables and add 200 g of water. Pour the rest of the water for 2 to 3 minutes so that the sauce and ingredients are well mixed. Boil it for 5 to 15 minutes until the ingredients are cooked. The source was completed. The saucer was then poured onto a hot rice to complete a prawn rice bowl.

The recipe for the japanese rice bowl using the commercially available spring chanjang (Jinmi spring) is as follows.

* Ingredients and Weight: 140g of chestnut, 120g of potato, 140g of onion, 70g of carrot, 140g of cabbage, 100g of pork, 700g of water, 75g of edible oil, 35g of starch and salt and pepper

* Manufacturing method

Put the cooking oil in a frying pan and prepare the prepared pork with salt and pepper. Put the spring on the frying pan with oil and roast on the frying pan for 5 to 10 minutes. Add the prepared vegetables and pork to the fried chunks before frying. Mix well and roast for 3 to 4 minutes. It was boiled for about 15 minutes, and then the starch was poured in water and then the starch was poured in the water. The saucer was then poured onto a hot rice to complete a prawn rice bowl.

The sensory evaluation result of japanese rice bowl division color flavor smell Overall likelihood Example 1 &lt; tb &gt; 4.2 4.2 4.2 4.2 Example 2 &lt; tb &gt; 3.4 3.2 3.7 3.5 Comparative Example 2.3 1.9 3.2 2.7 Spring 4.5 4.1 4.1 4.1

As a result, in the color of japanese rice, the japanese rice bowl using the chunjang showed the highest preference, while the taste, smell, and overall preference of the japanese rice bowl of Example 1 containing barley miso The most popular preference was the japanese rice bowl. The mackerel rice bowl prepared using the safflower sauce of Example 1 had the highest score in the symbol drawings because the amount of oil used was less than that of the mackerel rice bowl which used the brook chunjang.

As a result of the above sensory evaluation, the sauce sauce of the present invention is almost similar in terms of the spoon and color using the existing spring meat, and it is judged to be superior in health and taste than the conventional spoon in terms of taste.

Claims (1)

60 to 70 parts by weight of bittern, 10 to 20 parts by weight of bittern and 40 to 50 parts by weight of starch powder are thoroughly mixed with 100 parts by weight of barley miso aged for 3 years or more without removing the soy sauce and aged at room temperature for 7 to 15 days &Lt; / RTI &gt; wherein the barley miso sauce is used.

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