KR20180024375A - Method for manufacturing a Soy crab sauce - Google Patents
Method for manufacturing a Soy crab sauce Download PDFInfo
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- KR20180024375A KR20180024375A KR1020160110454A KR20160110454A KR20180024375A KR 20180024375 A KR20180024375 A KR 20180024375A KR 1020160110454 A KR1020160110454 A KR 1020160110454A KR 20160110454 A KR20160110454 A KR 20160110454A KR 20180024375 A KR20180024375 A KR 20180024375A
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- soy sauce
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- agricultural products
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Classifications
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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
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
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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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Life Sciences & Earth Sciences (AREA)
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
본 발명은 간장게장을 만들 때 사용되는 소스에 관한 것으로서, 보다 상세하게 설명하면, 한방약초를 가열하여 얻어지는 한방원료와 각종 농산물을 가열하여 얻어지는 농산물원료를 혼합한 후 간장과 물엿 및 천연자연수를 혼합하여 재가열함으로써, 게의 비린 맛과 간장의 구릿함 및 텁텁한 맛을 제거하고, 살균 기능을 가지며, 한방약초에 있는 효능과 농산물이 갖는 풍부한 영양 및 건강한 맛을 낼 수 있는 간장게장용 소스의 제조방법에 관한 것이다.The present invention relates to a sauce used for making soy sauces, and more particularly, it relates to a sauce which is obtained by heating herbal herb and a herbal raw material obtained by heating various agricultural products, and then mixing soy sauce, syrup and natural natural water A method for manufacturing sauce sauce for soy sauce which is capable of eliminating the salty flavor of the crab, the grind and the rough taste of the crab, the sterilizing function, the effect in herbal medicine and the rich nutrition and healthy taste of agricultural products .
일반적으로, 게는 수산 무척추 동물중 하나로 세계적으로 가장 즐겨 식용되는 수산식품이며 바다의 서식환경에 따라 그 종류가 다양하다. 우리 나라에서는 동해안에 대게, 남해안에 털게, 서해안에 꽃게가 서식하고 있어 게 종류의 생산이 해안별로 특징이 있다. 그중 서해안에서 서식하는 꽃게는 꽃게과에 속하며 수심 10~50m 깊이의 바닷모래 바닥에 서식한다. 이러한 꽃게는 우리나라에서 널리 식용되는 게 중 하나로 산란기는 4~6월경이며 9월경부터 살이 오르기 시작한다. 우리나라에서는 갓 잡은 상태로 유통도 되지만 냉동된 상태로 주로 유통되고 있으며 연간 생산량은 2만 톤 정도이다.Generally, crabs are one of the most preferred marine invertebrates in the world, and their variety varies according to the habitat of the sea. In our country, crab crabs live on the east coast, crab on the south coast, and crab crabs on the west coast. The crab inhabiting the west coast belongs to the crab family and lives in the sand bottom of 10 ~ 50m deep. This crab is one of the crab widely used in Korea. The spawning season is around April to June, and the fry starts to catch up around September. In Korea, it can be circulated in freshly caught state, but it is mainly distributed in frozen state and the annual production is about 20,000 tons.
아울러, 상기 꽃게의 가식 부위인 육질부위는 20~40중량%에 불과하며, 껍질이 60~80중량%에 해당한다. 그리고 상기 껍질부분은 대부분 폐기되는 실정이고, 껍질부분의 영상소의 구성은 약 단백질 30~40중량%, 탄산칼슘 30~50중량%, 키틴 20~30중량%가 키틴으로 구성되어 있다.In addition, the flesh portion of the crab is 20 to 40% by weight and the shell is 60 to 80% by weight. In addition, the shell portion is mostly discarded, and the constitution of the imaging element of the shell portion is composed of 30-40 wt% of the protein, 30-50 wt% of calcium carbonate, and 20-30 wt% of chitin.
상기와 연관하여 상기 게는 키토산과 타우린 성분이 많이 함유되어 있고, 비타민B 2, 칼슘, 필수 아미노산이 함유되어 발육기의 어린이나 노약자에게 좋은 식품으로 알려져 있으며, 특히, 꽃게의 특유한 맛의 정미성분은 주로 함질소성분으로 타우린(Taurine)과 베타인(Betaine), 이노신산(Inosinic acid), 트리메틸아민옥사이드(Tremethylaimne oxid)로 알려져 있으며 여러가지 유리 아미노산 또한 게의 정미성분에 중요한 역할을 하는 것으로 알려져 있다.In connection with the above, the crab contains a lot of chitosan and taurine, and contains vitamin B 2, calcium, and essential amino acids, and is known as a good food for young children and elderly people of the developing age. In particular, It is known as Taurine, Betaine, Inosinic acid and Tremethylaimne oxid. It is known that various free amino acids also play an important role in the tastiness of crab.
이러한 게는 지방이 적고 단백질이 많아서 담백한 맛이 있고, 성인병 예방 및 비만, 간, 고혈압 환자에게 좋은 건강식품이고, 질병으로부터의 회복촉진, 항암, 간기능 강화 및 관절신경계통에도 좋은 것으로 알려져 있다.These crabs are low in fat, rich in protein, have a light taste, are good health food for prevention of adult diseases, obesity, liver and hypertension patients, and are known to promote recovery from illness, anticancer, liver function enhancement and articular nerve system.
아울러, 상기 게는 암게와 숫게 중 암게가 뉴클레오타이드(Nucleotides) 성분이 많이 함유되어 있고, 내장과 육질부분에 지방의 함량이 숫게에 비해 더 높아 맛이 좋으며, 특히, 암게의 난소에는 타우린(Taurine)과 아르기닌(Arginine), 하이드록시프롤린(Hydroxy proline), 히스티딘(Histidine), 프롤린(Proline)이 다량 함유되어 있고, 내장부분과 근육부분에 지방의 함량 또한 높아 숫게에 비해 맛이 뛰어나다.In addition, the crab has a high content of nucleotides and a high content of fat in the intestines and flesh parts of the crab crab and mugwort crab, and tastes in the ovaries of crab crab, And Arginine, Hydroxy proline, Histidine, and Proline. It also has a high content of fat in the intestines and muscles.
상기와 같은 게를 이용한 메뉴로는 게의 특별한 향을 즐기기 위해 찌거나 끓이거나 튀겨 메인 요리로 많이 이용하고, 풍부한 풍미를 오랫동안 즐기기 위해 대표적인 한국 전통음식으로 간장게장을 담아 먹는다.In order to enjoy special flavor of crab, such as crab, crab, boiled or fried to use as a main dish, and to enjoy a rich flavor for a long time to eat a typical Korean traditional food with soy sauce.
상기와 같은 간장게장은 게에 장을 달여 부어 담근 한국 고유의 젓갈류의 일종으로, 깨끗하게 손질하여 물기를 제거한 게에 간장을 부어 약 2개월 내지 6개월간 숙성하여 만들어진다.The above-mentioned soy saengjang is a type of fermented seaweed which is poured and dipped in crab paste. It is prepared by pouring soy sauce into a crab which has been cleaned and removed water, and aged for about 2 to 6 months.
이를 좀더 구체적으로 설명하면, 게를 간장에 담가 적셔 1~2주 숙성시킨 후 게를 간장에서 꺼내고 다시 간장을 달인 다음 달인 간장에 게를 담궈 1~2주 숙성시키는 것을 2~3회 반복함으로써 간장게장을 제조할 수 있게 된다.More specifically, the crab is soaked in soy sauce and aged for 1 to 2 weeks. The crab is removed from the soy sauce, and then the soy sauce is added again. Then, the crab is soaked in the soy sauce and the soy sauce is aged for 1-2 weeks. Thereby making it possible to manufacture a crab.
이때, 간장에 마늘, 마른 통고추 및 술 등을 넣어 끓인 것을 사용하면 더욱 감칠맛이 나는 간장게장을 만들 수 있게 되는 것이다.At this time, when soy sauce is boiled with garlic, dried mongolian hotpot, and alcohol, it is possible to make soy sauce soy sauce having more flavor.
그러나 이러한 종래의 간장게장 제조방법은 게의 비린내와 간장에서 나오는 구릿한 맛을 제거하기 위하여 짜게 하거나 또는 약간의 술을 첨가하는 정도에 불과하므로 시원하고 개운하면서 보다 감칠맛나는 간장게장을 기대할 수 없는 문제점이 있었다.However, this conventional method of producing soy sauce soy sauce has a problem of not being able to expect sauce soy sauce which is cool and lukewarm and is more flavorful, since it is merely a product of adding salty or slightly sake in order to remove crabiness from crab fish and soy sauce .
전술한 바와 같은 종래의 간장게장은 게의 비린내와 간장에서 나오는 구릿함과 텁텁한 맛을 제거하여 위하여 짜게하거나 또는 약간의 미향을 첨가하는 방법밖에 사용을 하지 않았기 때문에 이러한 게장은 짜게 되고 또한 텁텁한 맛과 구릿한 냄새가 나는 등의 문제점이 있었다.Since the conventional soy sauce paste as described above has only been used to remove crabiness and sticky taste from crab meat and soy sauce to make it salty or add a little bit of flavor, the crab paste is salty, And there was a problem such as a smell.
아울러, 종래의 간장게장은 대체적으로 간장만을 사용하기 때문에 게가 가지고 있는 영양분 이외에는 전혀 없다는 문제가 있음은 물론, 오히려 소금을 많이 함유한 간장으로 인하여 영양의 불균형을 초래할 수 있는 문제가 있다.In addition, since conventional soy saengjang generally uses only soy sauce, there is a problem that there is no food other than the nutrients that the crab has, and there is a problem that the soy sauce containing a lot of salt may cause unbalance of nutrition.
본 발명은 상술한 종래기술에 따른 문제점을 해결하고자 안출된 기술로서, 한방약초를 우려내어 한방원료를 제조하고, 농산물을 우려내에 농산물원료를 제조한 다음 간장 및 기타 첨가재료를 넣어 가열함으로써, 꽃게 특유의 비린 맛을 제거하며, 각종 한방약초를 이용하여 영양과 풍미를 더하는 간장게장용 소스의 제조방법을 제공하는 것을 주된 목적으로 하는 것이다.DISCLOSURE OF THE INVENTION The present invention has been made in order to solve the above-described problems in the prior art, and it is an object of the present invention to solve the above-mentioned problems in the prior art, It is a main object of the present invention to provide a method for producing a soy sauce sauce sauce which removes the peculiar salty taste and adds nutrition and flavor by using various oriental medicinal herbs.
본 발명은 상기와 같은 소기의 목적을 실현하고자, 한방약초와 농산물을 손질하는 준비단계와 천연자연수에 손질된 한방약초를 넣고 일정시간 가열하여 추출물을 우려내는 한방원료 제조단계와 천연자연수에 손질된 농산물을 넣고 일정시간 가열하여 추출물을 우려내는 농산물원료 제조단계와 한방원료 제조단계에서 제조된 한방원료와 농산물원료 제조단계에서 제조된 농산물원료와 진간장과 물엿, 소금 및 천연자연수를 혼합하여 혼합수를 만들고, 일정시간 가열하는 소스제조단계를 포함하여 구성되는 간장게장용 소스의 제조방법을 제시한다.In order to realize the above-mentioned purpose, the present invention relates to a herbal medicine preparation process for preparing herb medicine and agricultural products, a herbal medicine herb prepared by natural natural water, and heating the herb extract for a predetermined time, The raw materials of the agricultural products, which are produced by heating the agricultural products for a certain period of time, and the raw materials of the agricultural products manufactured in the stage of manufacturing the herbal materials and the raw materials of the agricultural products, And a step of preparing a sauce for heating the soy sauce sauce for a certain period of time.
또한, 상기 제조단계의 한방약초는 엄나무 2~6중량부, 봉삼 0.2~0.6중량부, 둥글레 0.5~2중량부, 황기 2~6중량부, 감초 0.1~0.4중량부, 대추 2~6중량부, 산초 0.1~0.3중량부, 찔광이 2~6중량부를 포함하여 구성되는 것을 특징으로 한다.The oriental medicinal herb of the above step is 2 ~ 6 parts by weight of mandarin, 0.2 ~ 0.6 parts by weight of rosemary, 0.5 ~ 2 parts by weight of oriental wollastonite, 2 ~ 6 parts by weight of sulfur, 0.1 ~ 0.4 part by weight licorice, 0.1 to 0.3 parts by weight of an acidic acid, and 2 to 6 parts by weight of a sticking light.
또한, 상기 제조단계의 농산물은 고추씨 1~2중량부, 청양건고추 2~3중량부, 양파 12~20중량부, 대파 12~20중량부, 생강 6~10중량부, 마늘 2~6중량부, 배 10~14중량부, 사과 2~6중량부를 포함하여 구성되는 것을 특징으로 한다.The agricultural products in the above-mentioned manufacturing step include 1 ~ 2 parts by weight of red pepper seeds, 2 ~ 3 parts by weight of red pepper paste, 12 ~ 20 parts by weight of onion, 12 ~ 20 parts by weight of green onion, 6 ~ 10 parts by weight of ginger, 10 to 14 parts by weight, and 2 to 6 parts by weight of apples.
또한, 상기 소스제조단계의 혼합수는 한방원료 15~30중량부, 농산물원료 15~30중량부, 천연자연수 75~85중량부, 진간장 25~45중량부, 물엿12~20중량부, 소금 10~12중량부를 포함하여 구성되는 것을 특징으로 한다.The mixed water in the step of preparing the sauce comprises 15 to 30 parts by weight of the herbal raw materials, 15 to 30 parts by weight of the agricultural product raw materials, 75 to 85 parts by weight of natural natural water, 25 to 45 parts by weight of soy sauce, 12 to 20 parts by weight of starch syrup, To 12 parts by weight.
상기와 같이 제시된 본 발명에 의한 간장게장용 소스의 제조방법은 화학조미료를 사용하지 않고 한방약초를 우려내어 한방원료를 제조하고, 각종 농산물을 우려내어 농산물원료를 제조함으로써, 한방약초에 있는 효능을 함께 섭취할 수 있는 효과가 있고, 농산물의 풍부한 영양을 섭취할 수 있으며, 제조된 한방원료에 간장 및 기타 첨가재료를 넣어 게장육수를 제조함으로써, 한방약초에 의한 특유의 향을 줄일 수 있고, 이와 함께 청양고추를 넣어 꽃게 특유의 비린 맛을 제거할 수 있으며, 이에 따른 영양과 풍미가 풍부한 효과를 얻을 수 있다.The method for producing sauce for soy sauce according to the present invention as described above can be used to produce herbal ingredients without using chemical seasoning and produce herbal ingredients, It is possible to take the nutritional supplement of the agricultural products, and by adding the soy sauce and other added ingredients to the prepared herbal raw materials, it is possible to reduce the unique flavor by herbal medicine herb Cheongyang red pepper can be put together to remove the pungent flavor which is unique to the crab, and the nutritional and flavor-rich effects can be obtained accordingly.
도 1은 본 발명의 바람직한 실시예에 의한 간장게장 제조방법의 계략적인 순서도.1 is a schematic flowchart of a method of manufacturing a soy sauce paste according to a preferred embodiment of the present invention.
본 발명은 각종 한방약초를 우려내어 제조된 한방원료에 의해 다양한 한방약초의 효능을 함께 섭취할 수 있고, 제조된 한방원료와 각종 농산물을 우려내에 제조된 농산물원료 및 간장, 기타 첨가재료를 넣어 혼합수를 제조한 다음 가열함으로써, 한방약초에 의한 특유의 향을 줄일 수 있고, 꽃게 특유의 비린 맛을 제거할 수 있으며, 이에 따른 영양과 풍미가 풍부한 간장게장용 소스의 제조방법에 관한 기술이다.The present invention relates to a medicinal herb that is capable of ingesting the effects of various oriental medicinal herbs by using herbal raw materials prepared with care for various oriental medicinal herbs, and by mixing the prepared oriental raw materials and various agricultural products with the agricultural raw materials, soy sauce, The present invention relates to a method for producing a soy sauce sauce rich in nutrition and flavor, capable of reducing the unique flavor due to oriental herbal medicine and eliminating the pungent flavor characteristic of the crab,
상기와 같은 본 발명을 달성하기 위한 간장게장용 소스의 제조방법은In order to accomplish the above-described present invention, a method of manufacturing a sauce for soy sauce,
천연자연수에 손질된 한방약초를 넣고 일정시간 가열하여 추출물을 우려내는 한방원료 제조단계(S20);와 천연자연수에 손질된 농산물을 넣고 일정시간 가열하여 추출물을 우려내는 농산물원료 제조단계(S30);와 한방원료 제조단계(S20)에서 제조된 한방원료와 농산물원료 제조단계에서 제조된 농산물원료와 진간장과 물엿, 소금 및 천연자연수를 혼합하여 혼합수를 만들고, 일정시간 가열하는 소스제조단계(S40);를 포함하여 구성된다.(S30) a step of preparing a herbal raw material (S20) in which a herbal herb prepared in natural water is added and heated for a predetermined time to induce the extract, and a step (S30) of producing an agricultural product material for heating the natural product for a predetermined period of time; (S40) in which mixed water is prepared by mixing the raw materials of agricultural products prepared in the step S20 of manufacturing the herbal raw material and the raw agricultural materials prepared in the step S20 and the raw soy sauce, syrup, syrup, salt and natural natural water, ; ≪ / RTI >
또한, 본 발명의 상기 제조단계(S20)의 한방약초는 엄나무 2~6중량부, 봉삼 0.2~0.6중량부, 둥글레 0.5~2중량부, 황기 2~6중량부, 감초 0.1~0.4중량부, 대추 2~6중량부, 산초 0.1~0.3중량부, 찔광이 2~6중량부를 포함하여 구성된다.The medicinal herb of the present invention may be selected from the group consisting of 2 to 6 parts by weight of mandarin, 0.2 to 0.6 parts by weight of rosemary, 0.5 to 2 parts by weight of rosemary, 2 to 6 parts by weight of sulfur, 0.1 to 0.4 parts by weight of licorice, 2 to 6 parts by weight of jujube, 0.1 to 0.3 parts by weight of anhydrous acid, and 2 to 6 parts by weight of sticking light.
또한, 본 발명의 상기 제조단계(S30)의 농산물은 고추씨 1~2중량부, 청양건고추 2~3중량부, 양파 12~20중량부, 대파 12~20중량부, 생강 6~10중량부, 마늘 2~6중량부, 배 10~14중량부, 사과 2~6중량부를 포함하여 구성된다.The agricultural products of the present invention (S30) include 1 to 2 parts by weight of red pepper seeds, 2 to 3 parts by weight of red pepper corn, 12 to 20 parts by weight of onion, 12 to 20 parts by weight of green onion, 6 to 10 parts by weight of ginger 2 to 6 parts by weight of garlic, 10 to 14 parts by weight of pear, and 2 to 6 parts by weight of apple.
또한, 본 발명의 상기 소스제조단계(S40)의 혼합수는 한방원료 15~30중량부, 농산물원료 15~30중량부, 천연자연수 75~85중량부, 진간장 25~45중량부, 물엿12~20중량부, 소금 10~12중량부를 포함하여 구성된다.Also, the mixed water of the source preparation step (S40) of the present invention may be prepared by mixing 15 to 30 parts by weight of raw materials, 15 to 30 parts by weight of agricultural products, 75 to 85 parts by weight of natural natural water, 25 to 45 parts by weight of soy sauce, 20 weight parts, and 10-12 weight parts of salt.
이하, 본 발명의 바람직한 실시예에 의해 간장게장용 소스의 제조방법을 상세히 설명하면 다음과 같다.Hereinafter, a method of manufacturing a sauce for soy sauce according to a preferred embodiment of the present invention will be described in detail.
구체적으로, 본 발명의 준비단계(S10)는Specifically, the preparing step S10 of the present invention
한방약초와 각종 농산물을 손질하는 것으로서, 일반적으로 물에 칫솔 또는 세척솔 등을 이용하여 세척하는 등 종래에 사용되는 어떠한 방법을 사용여도 무방하고, 깨끗하게 손질 후 물이 빠질 수 있는 바구니 등과 같은 용기에 담아두어 표면의 물기가 충분히 제거될 수 있도록 하는 것이 바람직하다.It is used to treat herbal medicine and various agricultural products. It can be used in any way conventionally used, such as washing with water using a toothbrush or a cleaning brush, etc., and it is possible to use a container such as a basket So that moisture on the surface can be sufficiently removed.
다음으로, 한방원료 제조단계(S20)는Next, the herbal raw material production step (S20)
천연자연수에 손질된 한방약초를 넣고 일정시간 가열하여 추출물을 우려내는 것으로서, 천연자연수는 는 정제수, 증류수 등과 같이 정화된 물과 인위적으로 미네랄이 첨부되어 제조된 제조수를 사용하여도 무방하나, 자연에서 얻을 수 있는 물을 사용하는 것이 가장 바람직하다.The herb extracts are heated by heating for a certain period of time, and purified natural water, such as purified water and distilled water, may be used as a preparation water with artificially added minerals, but natural It is most preferable to use water which can be obtained from the above-mentioned method.
특히, 본 발명의 천연자연수는 두견주를 전통으로 빚어낼 때 사용되는 물을 사용하는 것을 특징으로 하고, 부가하여 설명하면 전통 두견주는 고려 개국공신 복지겸이 낙향중 백약이 무효인 병을 앓고 있을 때 복지겸 장군의 딸 영랑이 아미산에 올라 아버지의 병이 낫도록 백일기도를 드리니 마지막날 신선이 나타나 아버지 복지겸의 병을 낫게 할 처방을 내렸다. 그 처방이란 '아미산 진달래꽃과 안샘의 물로 두견주를 빚어서 100일 후 먹이도록 해라'와 '은행나무 두 그루를 심어 정성을 드리도록 해라'였다.In particular, the natural natural water of the present invention is characterized by using the water used for making the two seaweeds as tradition, and in addition, the traditional seaweed is a welfare product when the white water medicine is ineffective, The younger daughters of the generals went up to Mount Emei and prayed for a hundred days to heal the sickness of the father. On the last day, the freshman appeared and made a prescription to heal the welfare of the father. The prescription was 'Emean azalea blossom and Ansam water, so let' s feed it after 100 days 'and' Let 's plant two ginkgo trees and give it to me.'
이때, 사용된 안샘의 물은 현재에도 당진군 면천에 실제로 존재하고 있고, 본 발명의 천연자연수는 이 안샘의 상류물인 몽산에서 나오는 물줄기의 물을 사용하는 것을 특징으로 한다.At this time, the water of the used anus actually exists in Dangjin-gun, Gyeonggi-do, and the natural natural water of the present invention is characterized by using the water of the water coming from the Manshan, which is the upper stream of the anus.
상기와 연관하여, 본 발명의 한방원료 제조단계(S20)에서 제조된 한방원료는 천연자연수 100중량부에 엄나무 2~6중량부, 봉삼 0.2~0.6중량부, 둥글레 0.5~2중량부, 황기 2~6중량부, 감초 0.1~0.4중량부, 대추 2~6중량부, 산초 0.1~0.3중량부, 찔광이 2~6중량부를 포함하는 한방약초를 넣고 가열하는 것으로서, 이때, 가열시간은 제조되는 한방원료의 양에 따라 자유롭게 조절가능하나, 이후의 소스제조단계(S40)에서 한번더 가열되어 끓여지기 때문에 오랫동안 가열하지 않고 1~2시간가량 충분히 가열하는 것이 바람직하다. 이때, 가열시간은 물이 끓고 난 이후부터의 시간이다.In connection with the above, the herb raw material produced in the herbal raw material preparation step (S20) of the present invention contains 2 to 6 parts by weight of mandarin, 0.2 to 0.6 parts by weight of mandarin, 0.5 to 2 parts by weight of oriental star, ~ 6 parts by weight, licorice 0.1-0.4 parts by weight, jujube 2 ~ 6 parts by weight, anthocyanins 0.1-0.3 parts by weight and persimmons 2-6 parts by weight, However, since it is boiled once more in the subsequent source preparation step (S40), it is preferable to sufficiently heat for about 1 to 2 hours without heating for a long time. At this time, the heating time is the time since the boiling of the water.
부가하여 설명하면, 상기 엄나무는 칼로톡신, 칼로사포닌 등의 성분을 포함하고, 상기 성분들은 관절염, 종기, 암, 피부병 등 염증질환에 탁월한 효과가 있고, 신경통에도 잘 들으며, 만성간염 같은 간장질환에도 효과가 큰 한편, 늑막염, 풍습으로 인한 부종 등에도 좋은 효과가 있고, 진통작용도 상당한 것으로 알려져 있다.In addition, the pine contains components such as carotoxin and carotenoid, and the components are excellent for inflammatory diseases such as arthritis, swelling, cancer and skin diseases, are well tolerated by neuralgia, and can be used for liver diseases such as chronic hepatitis It is effective, and it has good effect on edema due to pleurisy and custom, and analgesic action is also known to be considerable.
특히, 본 발명에서 엄나무는 간장게장용 소스의 담백한 맛을 향상시켜 주고, 신체의 저항력을 강화시키고 생체막 조직의 구조와 기능을 조절하는 비타민 A를 포함하고 있으며, 인체 체중의 약 1.4%를 차지하고 신경전달, 근육의 수축과 이완, 혈액 응고 등 여러 중요한 생리적 과정에 중요한 역할을 하는 칼슘을 포함하고 있을 뿐만 아니라, 식이섬유를 포함하고 있어 성인병을 예방할 수 있는 효과를 실현한다.Particularly, in the present invention, the pine contains vitamin A which improves the light taste of sauce for saengjang sauce, strengthens the body's resistance and regulates the structure and function of biomembrane tissue, occupies about 1.4% of the body weight, It contains calcium, which plays important roles in various important physiological processes such as transmission, muscle contraction and relaxation, and blood coagulation. It also contains dietary fiber, thus achieving the effect of preventing adult diseases.
상기와 같은 엄나무는 2~6중량부 내의 범위를 가지는 것이 바람직한데, 이는 엄나무의 조성비가 2중량부 미만이면 엄나무에 의한 영양성분함양 효과 담백한맛의 향상 효과가 미흡해지고, 엄나무의 조성비가 6중량부를 초과하면, 엄나무 특유의 쓴맛에 의해 간장게장 섭취시 거부감이 생길 수 있기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.It is preferable that the above-mentioned seedlings have a range of 2 to 6 parts by weight. If the composition ratio of the seedlings is less than 2 parts by weight, the nutrient ingredient cultivation effect by the seedlings is insufficient and the effect of improving the smooth taste is insufficient. If it exceeds the above-mentioned range, it is preferable to have a composition ratio within the above-mentioned range because a biting taste peculiar to the rice may cause a feeling of rejection when consuming soy sauce.
또한, 상기 봉삼은 각종암을 정복하는 기적의 물질인 게류마늄을 다량 포함하고 있어 체내에 쌓인 활성산소를 없애면서 육체가 필요한 양질의 산소를 다량 공급하며, 헬리코터박균을 없애 위장을 다스리는 한편, 체내의 세포를 황성화 시켜 체내 세포의 재생을 원활히 하고, 억균 작용을 함으로, 각종 암과 염증들이 예방 및 치료되는 한편, 원기회복 능력이 산삼보다 탁월하고, 각종 염증 및 체질개선에 좋은 것으로 알려져 있다.In addition, the balsam contains a large amount of germanium, which is a miracle substance that conquers various kinds of cancer. Thus, the active oxygen accumulated in the body is eliminated, and a large amount of high quality oxygen necessary for the body is supplied. It is known that various cancer and inflammation are prevented and treated, while the ability to regenerate is superior to that of wild ginseng, and it is known that it is good for various inflammation and constitution improvement by ameliorating the cells in the body to smooth the regeneration of the body cells, .
특히, 상기 봉삼은 본초강목에 '폐경, 대장경, 비경, 풍습을 없애고, 열을 내리며 해독한다. 이담작용, 해열작용, 억균작용, 통한비습증, 황달, 대장염, 임증, 대하, 두드러기, 피부소양증, 옴, 버짐, 수태음경, 수양명경, 풍비의 약이다.' 라고 기재되어 있을 만큼 채내에 산소를 다량 공급하여 성인병에 탁월한 효과가 있는 것으로 알려져 있다.In particular, the Bongsam eliminates the menopause, the Tripitaka, the unexplored, and the customs on the main river gangmok, and deciphering it with heat. It is a medicament of mating, fever, fever, bacillus, jaundice, colitis, fever, fever, urticaria, skin pruritus, rash, ringworm, conception penis, It is said that there is an excellent effect in adult diseases by supplying a large amount of oxygen in the chamber.
상기와 같은 봉삼은 0.2~0.6중량부 내의 범위를 가지는 것이 바람직한데, 이는 봉삼의 조성비가 0.2중량부 미만이면, 봉삼에 의한 영양성분함양 효과가 미흡해지고, 봉삼의 조성비가 0.6중량부를 초과하면, 봉삼 특유의 냄새와 쓴맛에 의해 간장게장 섭취시 거부감이 생길 수 있기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.If the composition ratio of the ginseng is less than 0.2 part by weight, the effect of the nutrition ingredient is insufficient by the ginseng, and if the composition ratio of the ginseng is more than 0.6 part by weight, It is preferable to have a composition ratio within the above range because a sense of rejection may occur when the liver is consumed by the odor and bitter taste unique to the bongsam.
또한, 본 발명의 둥글레는 비타민 A, 단백질, 지방, 풍부한 탄수화물 등의 영양소를 포함하고 있어 대사를 돕고 여러가지 체질개선에 도움을 주기 때문에 오장과 소화기를 편안하게 해주고, 심장과 폐를 윤탁하게 해주며, 마른기침, 노인성기침, 구강건조증, 허약한 체질에 강장제로도 효과를 볼 수 있다고 알려져 있는 한편, 각종 세균으로부터 건강을 지켜주고, 노화예방 효과와 혈당을 내려주고 인슐린을 조절하는 효능으로 당뇨병을 예방하는데도 효과가 있다고 알려져 있다.In addition, since the present invention includes nutrients such as vitamin A, protein, fat, and rich carbohydrate, it helps the metabolism and improves the constitution, thereby relaxing the ovary and digestive system, , Dry cough, senile cough, dry mouth, fragile constitution, can be effective as a tonic, while protecting the health from various germs, reducing the effects of aging, reducing blood sugar and controlling insulin, diabetes It is also known to be effective in preventing.
특히, 본 발명에서 둥글레는 간장게장용 소스에 구수한 맛을 더하여 이후에 설명할 감초 및 대추와 더불어 꽃게의 비린 냄새를 억제하는 효과를 발휘하고, 상기 봉삼과 함께 당뇨병 예방 및 치료효과를 얻을 수 있다.Particularly, in the present invention, it is possible to obtain the effect of preventing and treating diabetes together with the above-mentioned bongsam, in addition to the effect of suppressing the malodor of the crab in addition to licorice and jujube to be described later by adding a savory taste to the sauce for soy sauce .
상기와 같은 둥글레는 0.5~2중량부 내의 범위를 가지는 것이 바람직한데, 이는 둥글레의 조성비가 0.5중량부 미만이면, 둥글레에 의한 영향성분함양 효과와 구수한 맛의 부가효과가 미흡해지고, 둥글레의 조성비가 2중량부를 초과하면, 둥글레의 향과 맛이 더욱 부각되어 간장게장의 맛이 미흡해질 수 있기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.If the composition of the round beads is less than 0.5 parts by weight, the effects of the effect of the oriental ingredient on the growth of the influent component and the addition of the fragrant taste become insufficient, and the composition ratio of the round beans is in the range of 0.5 to 2 parts by weight When the content is more than 2 parts by weight, the aroma and flavor of the oriental gruel can be further emphasized and the flavor of the soy sauce can be insufficient.
또한, 본 발명의 황기는 나트륨, 단백질, 당질, 레티놀, 카로틴, 비타민 A, 비타민 B1, 비타민 B2, 비타민 E, 엽산, 인, 지질, 철분, 칼륨, 칼슘 등의 유익한 성분들을 다량 포함하고 있어 신염의 발생을 억제시키고 단백뇨와 콜레스테롤혈증의 발생도 지연시키며 혈압강하작용 효과가 있다고 알려져 있을 뿐만 아니라, 소화기, 호흡기 기능의 허약증상을 개선하고, 강장작용, 면역증강 효과가 있다고 알려져 있다. 특히, 본 발명에서 황기는 이후에 설명될 감초와 함께 간장게장용 소스의 단맛을 향상시켜주고, 꽃게의 비린 맛을 억제하는 효과를 얻을 수 있다.The present invention also provides a method for preparing a novel compound of the present invention which comprises a large amount of beneficial components such as sodium, protein, saccharide, retinol, carotene, vitamin A, vitamin B1, vitamin B2, vitamin E, folate, phosphorus, lipid, iron, potassium, calcium, It is known that there is an effect of suppressing the occurrence of proteinuria and cholesterol, delaying the onset of blood pressure lowering effect, as well as improving the fragile symptoms of gastrointestinal and respiratory functions, tonic action, and immune enhancement effect. In particular, in the present invention, Hwanggi improves the sweetness of the sauce for soy sauce along with the licorice to be described later, and can suppress the malignant taste of the crab.
상기와 같은 황기는 2~6중량부 내의 범위를 가지는 것이 바람직한데, 이는 황기의 조성비가 2중량부 미만이면, 황기에 의한 영양성분함양 효과와 비린 냄새 억제 효과에 대한 실현 효과가 미흡해지고, 황기의 조성비가 6중량부를 초과하면, 황기에 의한 영양성분함양 효과는 증대되나 이후에 한방원료와 혼합되는 간장이 삭는 문제가 발생할 수 있기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.It is preferable that the above-mentioned yellow period has a range within 2 to 6 parts by weight. If the composition ratio of the yellow period is less than 2 parts by weight, the realization effect of the nutrient ingredient enhancement effect and the odor suppressing effect by the yellow period is insufficient, It is preferable that the composition ratio is within the above range because the effect of the nutrient ingredient enhancement by the yellow period is increased but the soy sauce to be mixed with the herbal raw material may occur later.
또한, 상기 감초는 글리시리진산, 글리브리딘, 사포나레틴 플라보노이드인 리쿠라시드, 플라보노이드 및 트리펜계 사포닌 등의 성분을 포함하고, 상기 성분들은 콜레스테롤을 감소시켜 동맥경화를 개선시키며, 항산화력을 발휘하여 항암효과를 가지고 있는 한편, 멜라린 생성 억제효과를 발휘하는 것으로 알려져 있다.In addition, the licorice includes components such as glycyrrhizic acid, glyburidine, saccharin, flavinoid, and tripen saponin, and the components reduce cholesterol to improve atherosclerosis, exhibit antioxidant activity It is known that it has anticancer effect and exerts melanin formation inhibitory effect.
특히, 본 발명에서 감초는 간장게장용 소스의 단맛을 향상시켜 주고, 이후에 설명될 대추와 더불어 꽃게의 비린 냄새를 억제하는 효과를 발휘하여 비린 냄새를 더욱 줄일 수 있는 효과를 실현케 한다.In particular, in the present invention, licorice improves the sweet taste of sauce for soy sauce and exhibits the effect of suppressing the odor of the crab along with the jujube to be described later, thereby realizing the effect of further reducing the odor of beer.
상기와 같은 감초는 0.1~0.4중량부 내의 범위를 가지는 것이 바람직한데, 이는 감초의 조성비가 0.1중량부 미만이면, 감초에 의한 영양성분함양 효과와 비린 냄새 억제 효과에 대한 실현 효과가 미흡해지고, 감초의 조성비가 0.4중량부를 초과하면, 이후에 한방원료와 혼합되는 간장이 삭는 문제가 발생할 수 있기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.The above-mentioned licorice is preferably in the range of 0.1 to 0.4 part by weight, because if the composition ratio of licorice is less than 0.1 part by weight, the realization effect of the nutrient ingredient ingestion effect by the licorice and the alfalfa odor suppressing effect becomes insufficient, Is more than 0.4 part by weight, there is a possibility that the soy sauce mixed with the herbal raw material may be broken thereafter, so that it is preferable to have the composition ratio within the above range.
또한, 상기 대추는 단백질 및 지방 등의 영양소와 사포닌, 포도당, 과당, 다당, 유기산, 칼슘 및 인 등 36종의 다양한 무기원소를 포함하고 있어, 간장게장용 소스의 영양성분을 증가시키는 효과를 실현하고, 특히 사과나 복숭아의 약 백배 정도의 비타민 C를 포함하며, 비타민 C의 작용을 도와 주는 비타민 P가 풍부하여 비타민 C 작용에 의한 노화방지 효과 및 모세혈관을 튼튼하게 해줘 고혈압과 동맥경화 등 성인병을 예방하는 효과를 더욱 향상시킬 수 있는 한편, 꽃게의 비린 냄새를 억제하는 효과도 얻을 수 있다.The jujube contains various nutrients such as protein and fat, and various inorganic elements such as saponin, glucose, fructose, polysaccharide, organic acid, calcium, and phosphorus, thereby realizing an effect of increasing the nutritional content of the soy sauce sauce Vitamin C, which contains vitamin C about 100 times that of apples and peaches, is rich in vitamin P, which helps the aging effect of vitamin C action and strengthens capillary blood vessels. Can be further improved, while the effect of suppressing the odor of birds can be obtained.
상기와 같은 대추는 대추 2~6중량부 내의 범위를 갖는 것이 바람직한데, 이는 대추의 조성비가 2중량부 미만이면, 대추에 의한 영양성분함양 효과와 비린 냄새 억제 효과에 대한 실현 효과가 미흡해지고, 대추의 조성비가 6중량부를 초과하면, 앞서 설명한 감초와 마찬가지로 한방원료와 혼합되는 간장이 삭는 문제가 발생할 수 있기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.It is preferable that the jujube has a range within 2 to 6 parts by weight of jujube. If the composition ratio of jujube is less than 2 parts by weight, the realization effect of nutrient-enrichment effect and alleviating odor suppression effect by jujube become insufficient, If the composition ratio of jujube is more than 6 parts by weight, it may be preferable to have a composition ratio within the above range because the soy sauce mixed with the herbal raw materials may have a problem in the same way as the licorice described above.
또한, 상기 산초는 중국의 사천지방에서 나오는 것이 유명하고, 요즘은 주요 경작 관목으로 여러 지역에서 재배하고 있으며, 잎을 따서 생으로 사용하거나, 열매껍질을 벗겨 말린 후 달이거나 농축해서 사용할 수 있다.In addition, the above-mentioned Sancho is famous for coming out from Sichuan province of China, and nowadays it is cultivated in many areas as a major cultivated shrub, and can be used as a raw material for picking leaves, dried and peeled and then dried or concentrated.
상기 산초는 본 발명에서 산초잎을 사용하여도 무방하나, 산초열매를 완전히 익기 전인 여름에 수확해서 말린 것의 껍질을 사용하는 것이 바람직하고, 혼합하여 사용하여도 무방하며, 상기와 같은 산초는 소화불량, 식체, 위하수, 위확장, 구토, 이질, 설사, 신경쇠약, 기침, 회충 구제 등에 효능이 있다. 요리에는 후추와 비슷한 방법으로 사용되나, 본 발명에서는 우려내기 때문에 말린 것을 사용하여도 무방하다.The sancho can be used in the present invention. However, it is preferable to use the dried skin of the harvested and harvested summer in the summer before the pickles are fully harvested, and they may be used in combination. , Diarrhea, gastric warts, gastric enlargement, vomiting, diarrhea, diarrhea, nervous breakdown, cough, and redness. It is used in cooking in a manner similar to pepper, but in the present invention, a dried one may be used because of concern.
또한, 상기 산초는 향신료는 특유의 향을 가지고 있고, 상기와 같은 산초는 0.1~0.3중량부 내의 범위를 갖는 것이 바람직한데, 이는 산초의 조성비가 0.1중량부 미만이면, 산초에 의한 영양성분함양 효과와 산초 특유의 향에 의해 비린 냄새 억제 효과에 대한 실현 효과가 미흡해지고, 산초의 조성비가 0.3중량부를 초과하면, 산초에 의한 영양성분함양 효과는 좋으나, 산초 특유의 향이 너무 강해져 간장게장 섭취시 거부감이 발생할 수 있기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.In addition, it is preferable that the spice has a unique flavor, and the acid pickling is preferably in the range of 0.1 to 0.3 part by weight. If the composition ratio of the acid pickling is less than 0.1 part by weight, And the effect of suppressing odor suppression by the flavor peculiar to sanpo is insufficient. When the composition ratio of sancho ingredient is more than 0.3 part by weight, the effect of nourishing ingredients by acid pickling is good, but the flavor peculiar to sancho is too strong, It is preferable to have a composition ratio within the above range.
또한, 상기 찔광이는 산사, 적과자, 산과자, 질구배, 아가배, 찔배나무, 아기위 등으로 불리우고, 산사나무의 열매인 산사로 많이 알려져 있다. 상기 산사는 한방에서 건위제, 솨하제, 정장제로 사용하고 있으며, 본 발명에서는 쪄서 씨를 제거하고 말린것을 사용한다.In addition, the above-mentioned stigmata is known as a horseshoe, a red confection, a mountain sweets, a vagina, a stomach, a pear, a stomach, and the like. In the present invention, steamed sardine is removed and the dried sardine is used in the present invention.
아울러, 상기 산사는 심장부정맥이나 심근염 등 심장병에소 효과가 있고, 고혈압에는 산사나무의 잎을 말려서 달여 먹는 것이 더 좋다고 알려져 있어 본 발명에도 산사와 산사나무의 잎을 함께 사용하여도 무방하며, 핏속의 콜레스테롤 함량을 낮추는 작용이 뚜렷한데, 산사나무의 꽃이 그 작용이 가장 강하기 때문에 꽃도 열매, 잎과 더불어 함께 사용하여도 무방하다.In addition, it is known that the horseshoe crab has a small effect on heart diseases such as cardiac arrhythmia and myocarditis, and it is known that it is better to eat the horsetail's leaves by drying the horseshoe leaves for hypertension. Thus, the leaves of horsetails and horsetails can be used together in the present invention, The effect of lowering the cholesterol content of the flowers is quite strong, because the action of the hawthorn tree is strongest, it can be used together with fruit and leaves.
또한, 상기와 같은 찔광이는 2~6중량부 내의 범위를 갖는 것이 바람직한데, 이는 찔광이의 조성비가 2중량부 미만이면, 찔광이에 의한 영양성분함양 효과에 대한 실현 효과가 미흡해지고, 찔광이의 조성비가 6중량부를 초과하면, 찔광이에 의한 영양성분함양 효과는 좋으나, 특유의 맛이 너무 강해져 간장게장 섭취시 거부감이 발생할 수 있기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.It is preferable that the sticking light has a range within 2 to 6 parts by weight. If the composition ratio of the sticking light is less than 2 parts by weight, the realizing effect on nutrient ingredient ingrowing effect due to sticking light becomes insufficient, If the composition ratio thereof is more than 6 parts by weight, the effect of nutrient ingredient ingrowing by sticking light is good, but it is preferable that the composition has a composition ratio within the above range because the specific taste becomes too strong,
또한, 본 발명의 한방원료 제조단계(S20)는 기린초 0.1~2중량부가 더 포함되될 수 있는데, 상기 기린초(Sedum kamtschaticum Fisch.)는 돌나물과에 딸린 여러해살이풀로서, 인삼과 비슷한 강장효과를 가지고 있고, 알로에와 비슷한 영향효과를 있는 것으로 알려져 있으며, 본 발명에 있어서는 산양삼 부산물과 더불어 인체에 유익한 작용을 하는 보다 다양한 영양성분 공급물로서의 기능을 한다.In addition, the preparation step (S20) of the present invention may further comprise 0.1 to 2 parts by weight of giraffin. The Sedum kamtschaticum Fisch. Is a perennial herb that is similar to ginseng, It has been known to have an effect similar to that of aloe. In the present invention, it also functions as a feeder of a variety of nutrients that have a beneficial effect on the human body in addition to goat's by-products.
아울러 상기 기린초는 간장게장의 영양성분함향 효과를 증대시키기 위한 구성으로서, 건조된 것을 육수망에 넣어 이용하는 것이 바람직하고, 건조된 기린초가 0.1중량부 미만으로 포함되면 기린초에 의한 영양성분 향상 효과가 다소 미흡해지고, 건조된 기린초가 2중량부를 초과하면 기린초에 의한 상기의 효과는 향상되나 지나치게 포함된 기린초로 인하여 불순물이 생길 수 있고, 기린초 특유의 맛인 쌉쌀하고 떫은 뒷맛이 강해 간장게장의 풍미를 저하시킬 수 있기 때문에 상기 범위 내의 조성비로 첨가되는 것이 바람직하다.In addition, it is preferable that the above-mentioned Kirinchos is used to increase the nutritional flavor effect of soy sauce crab, and it is preferable to use the dried soy sauce into the meat rack. When the dried zyklin sauce is contained in an amount of less than 0.1 part by weight, When the dried giraffe is less than 2 parts by weight, the above effect of the giraffe is improved, but impurities may be formed due to the excessively contained giraffe, and the afterglow of the giraffe, It is preferable to add them at a composition ratio within the above range.
다음으로, 농산물원료 제조단계(S30)는Next, the agricultural product raw material producing step (S30)
천연자연수에 손질된 농산물을 넣고 일정시간 가열하여 추출물을 우려내는 것으로서, 상기 농산물은 고추씨 1~2중량부, 청양건고추 2~3중량부, 양파 12~20중량부, 대파 12~20중량부, 생강 6~10중량부, 마늘 2~6중량부, 배 10~14중량부, 사과 2~6중량부를 포함하여 구성되고, 천연자연수 100중량부에 상기 농산물을 넣고 가열한다. 이때, 상기 농산물원료 제조단계(S30)에서 가열하는 시간은 40분~1시간가량 충분히 가열하는 것이 바람직하다. 이때, 가열시간은 물이 끓고 난 이후부터의 시간이다.The agricultural products include 1 ~ 2 parts by weight of red pepper, 2 ~ 3 parts by weight of red pepper, 12 ~ 20 parts by weight of onion, 12 ~ 20 parts by weight of green onion, 6 to 10 parts by weight of ginger, 2 to 6 parts by weight of garlic, 10 to 14 parts by weight of pear and 2 to 6 parts by weight of apple, and the agricultural products are added to 100 parts by weight of natural natural water and heated. At this time, it is preferable that the heating time in the agricultural material raw material producing step (S30) is sufficiently heated for about 40 minutes to 1 hour. At this time, the heating time is the time since the boiling of the water.
즉, 상기 농산물원료 제조단계(S30)에서 제조된 농산물원료에서 대파와 생강 및 마늘은 꽃게의 비린냄새를 억제하기 위한 재료이고, 배와 사과는 배 및 사과향과 단맛을 함양시키기 위한 재료이며, 고추씨와 청양건고추는 꽃게의 비린 냄새를 억제할 뿐만 아니라, 간장게장의 맛을 더욱 깔끔하고, 칼칼하게 하며, 양파는 향과 깊은 단맛을 함양시키기 위한 재료이다. 부가하여, 본 발명에 의한 간장게장용 소스는 당업자의 판단에 따라 상기의 농산물 이외에 다른 농산물을 더 포함하여도 무방함은 자명할 것이다.That is, in the raw material of the agricultural produce manufactured in the step S30 of producing the agricultural product, the green meats, ginger and garlic are materials for suppressing the smell of the crab, and the pear and apple are materials for cultivating the pear, apple and sweet, And Cheongyanggang pepper not only suppress the smell of the crab but also make the taste of soy sauce crab more clean and calming, and the onion is a material to enhance the fragrance and deep sweetness. In addition, the sauce for soy sauce according to the present invention may contain other agricultural products other than the agricultural products according to the judgment of a person skilled in the art.
다음으로, 소스제조단계(S40)는Next, the source manufacturing step (S40)
한방원료 제조단계(S20)에서 제조된 한방원료와 농산물원료 제조단계에서 제조된 농산물원료와 진간장과 물엿, 소금 및 천연자연수를 혼합하여 혼합수를 만들고, 일정시간 가열하는 것으로서, 진간장과 물엿, 소금을 혼합함으로써, 간장게장용 소스의 풍미를 더욱 증대시키는 것을 특징으로 한다.The raw materials of the herb prepared in the herbal raw material manufacturing step (S20) and the agricultural raw materials prepared in the step of producing the agricultural raw materials are mixed with the soy sauce, starch syrup, salt and natural natural water to make mixed water and heated for a predetermined time. The flavor of the sauce for soy sauce is further increased.
부가하여, 상기 혼합수는 앞서 제조된 한방원료 15~30중량부, 농산물원료 15~30중량부와 천연자연수 75~85중량부, 진간장 25~45중량부, 물엿12~20중량부, 소금 10~12중량부를 포함하여 구성되고, 저온에서 가열하여 진간장, 물엿, 소금이 충분히 혼합될 수 있도록 함과 동시에 숙성시켜 깊은 맛을 낼 수 있는 효과를 실현한다.In addition, the mixed water is prepared by mixing 15 to 30 parts by weight of the herbal raw material, 15 to 30 parts by weight of the agricultural product raw material, 75 to 85 parts by weight of natural natural water, 25 to 45 parts by weight of soy sauce, 12 to 20 parts by weight of starch syrup, To 12 parts by weight, and is heated at a low temperature so that the soy sauce, the starch syrup and the salt can be sufficiently mixed, and at the same time, the effect of aging and deep flavor can be realized.
이때, 본 발명은 재래간장을 사용하지 않고, 진간장만 사용하는 것을 특징으로 하며, 이는 진간장이 재래간장을 오래 묵혀 진하게 된 간장 또는 기름을 뺀 콩을 쪄서 볶은 밀가루와 섞고, 곰팡이 씨를 뿌려 메주를 띄운 후 소금물을 부어 일정 기간(약 6개월 정도) 발효시켜 진하게 제조된 일반적인 것을 이용가능하다. 즉, 상기 진간장은 통상적으로 '진간장'이라 불리는 종류의 간장을 일컫고, 진간장의 진한 간장향을 이용하여 꽃게의 비린 맛을 제거할 수 있는 것이다.In this case, the present invention is characterized in that only soy sauce is used instead of conventional soy sauce. This is because soy sauce soy sauce soy sauce soy sauce or soy sauce without oil is steamed and mixed with roasted wheat flour, After pouring the brine, it is fermented for a certain period (about 6 months), and a thickly prepared general product can be used. That is, the soy sauce refers to a soy sauce called 'soy sauce,' and can remove the fermented taste of crab using the soy sauce flavor of soy sauce.
아울러, 상기 진간장은 25~45중량부 내의 범위로 첨가되는 것이 바람직한데, 이는 진간장의 조성비가 25중량부 미만이면 진간장의 조성이 미미하여 진한 간장향 발휘가 미흡해지고, 소금에 의한 짠맛이 강해지는 문제가 발생할 수 있으며, 진간장의 조성비가 45중량부를 초과하면, 진간장의 조성이 지나치게 많아 씁슬한 맛이 날 수 있는 우려가 있기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.The soy sauce is preferably added in an amount within a range of 25 to 45 parts by weight. If the composition ratio of the soy sauce is less than 25 parts by weight, the composition of soy sauce is insufficient to exhibit a strong flavor of soy sauce, If the composition ratio of the soy sauce is more than 45 parts by weight, the composition of the soy sauce may be excessively large, which may lead to a tasteless taste. Therefore, it is preferable that the composition ratio is within the above range.
상기와 연관하여, 상기 소금은 일반적인 방법으로 간수를 제거한 천일염 또는 천일염을 깨끗한 물에 녹여 불순물을 제거하고 다시 가열하여 결정시킨 꽃소금을 간수를 제거하여 사용하는 것이 바람직한데, 상기 천일염과 꽃소금 중 간수를 제거한 천일염에 비해 미네랄이 보존되어 있는 꽃소금을 사용하는 것이 가장 바람직하다.In connection with the above, it is preferable that the salt is prepared by dissolving the salt-removed salt or the sun-salt in the clean water by removing the impurities, and heating the salt again to remove the salt water. The salt- It is most preferred to use a brine salt in which the minerals are preserved compared with the removed salt.
아울러, 상기 소금은 10~12중량부 내의 범위로 첨가되는 것이 바람직한데, 이는 소금의 조성비가 10중량부 미만이면, 소금에 의한 짠맛의 효과가 미흡해지고, 소금의 조성비가 12.5중량부를 초과하면, 소금의 짠맛이 너무 강해 간장게장의 풍미를 저하시키기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.If the composition ratio of the salt is less than 10 parts by weight, the effect of the salty taste by the salt becomes insufficient. When the composition ratio of the salt exceeds 12.5 parts by weight, the salt may be added in an amount within the range of 10 to 12 parts by weight. It is preferable that the salty taste of the salt is too strong to lower the flavor of the soy sauce paste so that it has a composition ratio within the above range.
또한, 상기 물엿은 단맛을 부가하기 위한 것으로서, 12~20중량부 내의 범위로 첨가되는 것이 바람직한데, 이는 물엿의 조성비가 12중량부 미만이면, 물엿에 의한 단맛의 효과가 미흡하여 간장게장의 짠맛에 의해 거부감이 생길 수 있고, 물엿의 조성비가 20중량부를 초과하면, 물엿에 의한 단맛의 효과가 지나치게 증대되어 간장게장 특유의 짠맛이 저하되는 문제가 발생할 수 있기 때문에 상기 범위 내의 조성비를 가지는 것이 바람직하다.The starch syrup is added in a range of 12 to 20 parts by weight. If the composition ratio of starch syrup is less than 12 parts by weight, the effect of sweetness due to syrup is insufficient, If the composition ratio of the starch syrup is more than 20 parts by weight, the effect of the sweet taste due to the syrup may be excessively increased and the salty taste peculiar to the soy sauce may be deteriorated. Therefore, it is preferable to have the composition ratio within the above range Do.
다음은 본 발명에 의한 간장게장의 제조방법에 관한 실시예를 구체적으로 설명하면 다음과 같다.Hereinafter, embodiments of a method of manufacturing a soy sauce paste according to the present invention will be described in detail.
1.준비단계(S10)1. Preparation (S10)
한방약초(엄나무 0.2kg, 봉삼 0.02kg, 둥글레 0.05kg, 황기 0.2kg, 감초 0.01kg, 대추 0.2kg) 및 농산물(고추씨 0.1kg, 청양건고추 2kg, 대파 1.24kg, 생강 0.6kg, 마늘 0.2kg, 배 1kg, 사과 2kg, 양파 1.2kg)을 물에 세척 및 손질한다.(Herb 0.2kg, ginseng 0.02kg, gulgore 0.05kg, ginger 0.2kg, licorice 0.01kg, jujube 0.2kg) and agricultural products (0.1kg of red pepper seeds, 2kg of red pepper seeds, 1.24kg of green pepper, 0.6kg of ginger and 0.2kg of garlic , 1kg of pear, 2kg of apple, 1.2kg of onion) are washed and cleaned in water.
상기에 손질된 한방약초와 농산물은 별도의 바구니에 물이 빠지도록 3시간 동안 담아두어 물기가 충분히 빠지도록 한다.The herbal herb and the agricultural products should be kept in a separate basket for three hours so that the water is sufficiently drained.
2. 한방원료 제조단계(S20)2. Manufacturing process of herbal ingredients (S20)
천연자연수 10kg이 담긴 용기에 손질된 엄나무 0.2kg, 봉삼 0.02kg, 둥글레 0.05kg, 황기 0.2kg, 감초 0.01kg, 대추 0.2kg를 넣은 후 100℃로 가열하고, 끓기 시작하면 1시간 동안 끓여준다.Add 0.2kg of raw pine, 0.02kg of ginseng, 0.05kg of ginseng, 0.2kg of ginseng, 0.01kg of licorice and 0.2kg of jujube in a container containing 10kg of natural natural water and boil for 1 hour after boiling.
3. 농산물원료 제조단계(S30)3. Agricultural product raw material production step (S30)
천연자연수 10kg이 담긴 용기에 손질된 고추씨 0.1kg, 청양건고추 2kg, 대파 1.24kg, 생강 0.6kg, 마늘 0.2kg, 배 1kg, 사과 2kg, 양파 1.2kg를 넣은 후 100℃로 가열하고, 끓기 시작하면 40분 동안 끓여준다.0.1kg of red pepper seeds, 2kg of red pepper, 1.24kg of green pepper, 0.6kg of ginger, 0.2kg of garlic, 1kg of pear, 2kg of apple and 1.2kg of onion were added to a container containing 10kg of natural natural water and then heated to 100 DEG C and boiling If you boil for 40 minutes.
4. 소스제조단계(S40)4. Source fabrication step (S40)
한방원료 제조단계(S20)에서 제조된 한방원료 1.5kg과 농산물원료 제조단계(S30)에서 제조된 농산물원료 1.5kg과 천연자연수 7.5kg을 용기에 넣고, 진간장 2.5kg, 물엿 1.2kg, 소금 1kg을 넣고 충분히 혼합한 후 20~60도의 온도에서 40분간 가열하여 간장게장용 소스를 얻는다.1.5 kg of the oriental raw materials prepared in the oriental raw material preparation step (S20), 1.5 kg of the agricultural product raw materials produced in the agricultural raw material production step (S30) and 7.5 kg of the natural natural water were put into a container and 2.5 kg of soy sauce, 1.2 kg of starch syrup, Mix thoroughly and heat at 20-60 degrees for 40 minutes to obtain sauce for soy sauce.
상기는 본 발명의 바람직한 실시예를 참고로 설명하였으며, 상기의 실시예에 한정되지 아니하고, 상기의 실시예를 통해 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 본 발명의 요지를 벗어나지 않는 범위에서 다양한 변경으로 실시할 수 있는 것이다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It is possible to carry out various changes in the present invention.
S10 : 준비단계
S20 : 한방원료 제조단계
S30 : 농산물원료 제조단계
S40 : 소스제조단계S10: Preparation phase
S20: Manufacturing process of herbal ingredients
S30: Agricultural product raw material manufacturing stage
S40: Source preparation step
Claims (4)
천연자연수에 손질된 한방약초를 넣고 일정시간 가열하여 추출물을 우려내는 한방원료 제조단계(S20);와
천연자연수에 손질된 농산물을 넣고 일정시간 가열하여 추출물을 우려내는 농산물원료 제조단계(S30);와
한방원료 제조단계(S20)에서 제조된 한방원료와 농산물원료 제조단계에서 제조된 농산물원료와 진간장과 물엿, 소금 및 천연자연수를 혼합하여 혼합수를 만들고, 일정시간 가열하는 소스제조단계(S40);를 포함하여 구성되는 것을 특징으로 하는 간장게장용 소스의 제조방법.
(S10) of preparing herbal medicine and agricultural products;
(S20) a herbal raw material preparation step in which a herbal medicine prepared in natural water is added and the extract is heated for a predetermined time;
A step (S30) of producing an agricultural product material in which natural agricultural products treated with natural water are heated and heated for a predetermined period of time;
(S40) a step of preparing a mixed water by mixing the raw materials of the agricultural products prepared in the step S30 of producing the oriental raw material and the raw agricultural materials, the soy sauce, the syrup, the salt and the natural natural water, and heating them for a predetermined time; Wherein the step of preparing the soy sauce sauce comprises the steps of:
상기 제조단계(S20)의 한방약초는
엄나무 2~6중량부, 봉삼 0.2~0.6중량부, 둥글레 0.5~2중량부, 황기 2~6중량부, 감초 0.1~0.4중량부, 대추 2~6중량부, 산초 0.1~0.3중량부, 찔광이 2~6중량부를 포함하여 구성되는 것을 특징으로 하는 간장게장용 소스의 제조방법.
The method according to claim 1,
The oriental herb of the preparation step (S20)
2 to 6 parts by weight of mandarin, 0.2 to 0.6 parts by weight of rosemary, 0.5 to 2 parts by weight of oriental wollastonite, 2 to 6 parts by weight of sulfuric acid, 0.1 to 0.4 part by weight of licorice, 2 to 6 parts by weight of jujube, And 2 to 6 parts by weight of the soy sauce.
상기 제조단계(S30)의 농산물은
고추씨 1~2중량부, 청양건고추 2~3중량부, 양파 12~20중량부, 대파 12~20중량부, 생강 6~10중량부, 마늘 2~6중량부, 배 10~14중량부, 사과 2~6중량부를 포함하여 구성되는 것을 특징으로 하는 간장게장용 소스의 제조방법.
The method according to claim 1,
The agricultural product in the manufacturing step (S30)
2 to 3 parts by weight of red pepper seeds, 2 to 3 parts by weight of red pepper seeds, 12 to 20 parts by weight of onion, 12 to 20 parts by weight of green onion, 6 to 10 parts by weight of ginger, 2 to 6 parts by weight of garlic, , And 2 to 6 parts by weight of apple.
상기 소스제조단계(S40)의 혼합수는
한방원료 15~30중량부, 농산물원료 15~30중량부, 천연자연수 75~85중량부, 진간장 25~45중량부, 물엿12~20중량부, 소금 10~12중량부를 포함하여 구성되는 것을 특징으로 하는 간장게장용 소스의 제조방법.
The method according to claim 1,
The mixed water in the source preparation step (S40)
15 to 30 parts by weight of herbal raw materials, 15 to 30 parts by weight of agricultural product raw materials, 75 to 85 parts by weight of natural natural water, 25 to 45 parts by weight of soy sauce, 12 to 20 parts by weight of starch syrup, and 10 to 12 parts by weight of salt By weight of the soy sauce.
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| KR102360914B1 (en) * | 2021-05-14 | 2022-02-14 | 김숙희 | A process for the preparation of taste soy sauce and the taste soy sauce prepared therefrom |
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| KR102360914B1 (en) * | 2021-05-14 | 2022-02-14 | 김숙희 | A process for the preparation of taste soy sauce and the taste soy sauce prepared therefrom |
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