KR20190028173A - Method of seasoned and roasted dried pollack with honey and the product therefrom - Google Patents
Method of seasoned and roasted dried pollack with honey and the product therefrom Download PDFInfo
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- KR20190028173A KR20190028173A KR1020170115294A KR20170115294A KR20190028173A KR 20190028173 A KR20190028173 A KR 20190028173A KR 1020170115294 A KR1020170115294 A KR 1020170115294A KR 20170115294 A KR20170115294 A KR 20170115294A KR 20190028173 A KR20190028173 A KR 20190028173A
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- 238000000034 method Methods 0.000 title claims abstract description 15
- 241001098054 Pollachius pollachius Species 0.000 title description 3
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
본 발명은 황태를 구워 섭취하고자 하는 경우에 사용할 수 있는 벌꿀을 함유하는 황태양념구이의 제조방법 및 황태양념구이에 관한 것으로, 벌꿀의 포도당과 과당은 장을 건강하게 하고 소화를 돕는 효능이 있고, 천연과일은 단맛을 내고 분해의 속도를 촉진시켜 숙성을 도우며, 육질을 부드럽게 만들어 식감과 풍미가 어우러져 관능적으로 우수하다. The present invention relates to a method for preparing a roasted seasoning roasted with honey, which can be used when baking roasted roasted rice, and to a roasted roasted roasted roasted soy sauce, wherein the glucose and fructose of the honey have an effect of helping the bowel and digesting, Natural fruit promotes the speed of decomposition by promoting the sweetness, helps the ripening, softens the flesh, and is sensual because it combines texture and flavor.
Description
본 발명은 벌꿀을 함유하는 황태양념구이의 제조방법 및 황태양념구이에 관한 것으로, 더욱 상세하게는 황태를 구워 섭취하고자 하는 경우에 사용할 수 있는 황태양념장에 벌꿀, 천연 과일을 혼합함에 따라 황태의 육질을 부드럽게 하고 소화를 돕는 벌꿀을 함유하는 황태양념구이의 제조방법 및 황태양념구이에 대한 것이다.The present invention relates to a method for preparing a roasted seasoning roasted with honey, and more particularly to a roasted seasoning roasted with honey, And a method for preparing the safflower sauce containing honey for helping digestion.
황태(黃太)는 한 겨울철에 명태(明太, walleye pollock/alaska pollack)를 일교차가 큰 덕장에 걸어 차가운 바람을 맞으며 얼고 녹기를 스무번 이상 반복해서 12월부터 이듬해 4월초까지 약 3~4개월간을 서서히 자연건조시켜 말린 것을 말한다. 황태는 일반 생선류보다 단백질과 칼슘이 풍부하며, 콜레스테롤이 거의 없고 영양가가 높아 신체의 신진대사를 활성화시키고 머리를 맑게 해준다. 또한, 황태는 생태보다도 단백질이 3배 이상 많고 칼슘·인·칼륨 등도 훨씬 많이 들어있는 것으로 알려져 있다. In the winter season, 黄 太 hangs a pollack (walleye pollock / alaska pollack) on a large stump, and repeatedly twists and twists for twenty or more times with cold winds for about 3 ~ 4 months Is slowly dried naturally and is said to be dried. It is rich in protein and calcium, has fewer cholesterol, and has a higher nutritional value than normal fish, which activates the body's metabolism and cleanses the head. In addition, it is said that it is more than three times more protein than ecology, and it contains calcium, phosphorus, potassium and much more.
특히, 간을 보호해주는 메티오닌(methionine), 리신(lysine), 트립토판(tryptophan)과 같은 필수 아미노산이 많이 포함되어 있어, 과음 후 숙취해소에 탁월한 효과가 있는 것은 물론 심혈관계의 조절과 항산화 효과, 혈중 콜레스테롤 저하에도 도움이 된다. Especially, it contains many essential amino acids such as methionine, lysine and tryptophan which protect the liver, and it has an excellent effect in relieving hangover after overdose, as well as a cardiovascular control and antioxidative effect, It also helps lower cholesterol.
오늘날과 같이 공해가 심한 환경에서 생활하는 현대인들의 몸속에 축적된 독소를 제거하는 뛰어난 효과가 있고, 그밖에 소변이 잘 나오지 않을 때, 황태국을 먹으면 효과가 있으며 관절염과 다양한 이유로 생긴 통증을 가라앉히는데 효능이 있다. It has an excellent effect of eliminating toxins accumulated in the body of modern people who live in polluted environment like today. Also, when urine does not come out well, it is effective when you eat it. It is effective to relieve arthritis and pain caused by various reasons. .
또한, 황태는 각종 음식으로 이용되며 황태전골, 황태찜, 황태해장국, 황태미역국, 황태불고기, 황태갈비찜. 황태포무침 등으로 활용된다. It is also used as a variety of foods, such as Hwangtae Nabeol, Hwangtaejjim, Hwangtae Haejangguk, Chuntae seaweed soup, Cheongbu Bulgogi, Haengtaegae. It is used as Hwang Taepo mackerel.
본 발명의 주된 목적은 황태양념장에 벌꿀, 천연 과일을 혼합함에 따라 황태의 육질을 부드럽게 하고, 소화를 돕는 효과가 우수한 벌꿀을 함유하는 황태양념구이의 제조방법을 제공하는 것이다.The main object of the present invention is to provide a method for preparing a roasted seasoning roasted with honey, which is excellent in the effect of softening the rootstock quality by mixing honey and natural fruit in a safflower sauce and having an effect of assisting digestion.
본 발명은 황태에 황태양념장을 바른 후, 열을 가해 구워 제조되는 황태양념구이의 제조방법에 있어서, 상기 황태양념장은, 고추장, 물엿, 벌꿀, 배, 사과, 무, 마늘, 양파, 정종, 고춧가루, 간장, 생강가루, 미원, 쇠고기 다시다, 혼다시, 황태 분말, 백후추, 들기름, 고추기름, 사이다를 혼합하여 제조하는 것을 특징으로 하는 벌꿀을 함유하는 황태양념구이의 제조방법을 제공한다.The present invention relates to a method for producing a roasted seasoning roasted by heating roasted marinade sauce after being roasted with safflower sauce, wherein the roast sauce sauce is selected from the group consisting of hot pepper paste, syrup, honey, pear, apple, radish, onion, The present invention also provides a method for preparing a roasted seasoning roasted with honey, which comprises mixing roasted soy sauce, soy sauce, ginger flour, myeonwon, beef roast, Honda city, yellow radish powder, white pepper, perilla, chili oil and cider.
본 발명의 황태양념구이의 제조방법에 있어서, 상기 황태양념장은, 바람직하게 고추장 1200~1600중량부, 물엿 800~1000중량부, 벌꿀 100~300중량부, 배 50~100중량부, 사과 10~50중량부, 무 150~200중량부, 마늘 50~100중량부, 양파 100~150중량부, 정종 50~150중량부, 고춧가루 10~100중량부, 간장 150~200중량부, 생강가루 10~30중량부, 미원 1~5중량부, 쇠고기 다시다 1~5중량부, 혼다시 1~5중량부, 황태 분말 1~5중량부, 백후추 1~5중량부, 들기름 1~5중량부, 고추기름 1~5중량부, 사이다 200~400중량부를 첨가한 후, 혼합하여 제조하는 것을 특징으로 하는 벌꿀을 함유하는 황태양념구이의 제조방법을 제공한다.Preferably, the safflower sauce includes 1200 to 1600 parts by weight of hot pepper paste, 800 to 1000 parts by weight of starch syrup, 100 to 300 parts by weight of honey, 50 to 100 parts by weight of syrup, 10 to 100 parts by weight of apple, 50 to 100 parts by weight of onion, 50 to 150 parts by weight of onion, 10 to 100 parts by weight of red pepper powder, 150 to 200 parts by weight of soy sauce, 10 to 200 parts by weight of ginger powder, 1 to 5 parts by weight of ground beef, 1 to 5 parts by weight of beef, 1 to 5 parts by weight of Honda, 1 to 5 parts by weight of ground powder, 1 to 5 parts by weight of white pepper, 1 to 5 parts by weight of perilla oil, 1 to 5 parts by weight of chili oil, and 200 to 400 parts by weight of cider are added to the mixture, followed by mixing to prepare a process for producing honey roasted seasoning roasted with honey.
본 발명의 제조방법에 있어서, 상기 방법들 중 어느 한 방법에 의해 제조하는 벌꿀을 함유하는 황태양념구이에 의해 달성될 수 있다. In the production process of the present invention, it can be achieved by a roasted seasoning containing honey which is produced by any one of the above methods.
본 발명의 벌꿀을 함유하는 황태양념구이 제조방법은 황태양념장에 벌꿀, 천연과일을 첨가하는데, 벌꿀의 포도당과 과당은 장을 건강하게 하고 소화를 돕는 효능이 있고, 천연과일은 단맛을 내고 분해의 속도를 촉진시켜 숙성을 도우며, 육질을 부드럽게 만들어 식감과 풍미가 어우러져 관능적으로 우수하다. The method of the present invention for preparing roasted seasoning roasted with honey includes adding honey and natural fruit to the roasted seasoning sauce. The glucose and fructose of the honey have an effect of helping the bowel and help digestion, and the natural fruit has a sweetness It accelerates the speed, helps the ripening, softens the meat, and it is sensual because it combines texture and flavor.
본 발명은 설탕 대신 벌꿀 및 천연과일을 첨가하여 건강에 유익하면서도 관능이 우수한 황태양념장을 이용하는 것을 특징으로 하는 벌꿀을 함유하는 황태양념구이의 제조방법을 제공하고자 한다. The present invention is to provide a method for preparing a roasted seasoning roasted with honey, which is characterized by adding honey and natural fruit instead of sugar, and using a safflower sauce with good health and excellent sensory properties.
상기에 기재한 목적에 부합하는 본 발명의 황태양념구이의 제조방법은, 황태에 황태양념장을 바른 후, 열을 가해 구워 제조되는 황태양념구이의 제조방법에 있어서, 상기 황태양념장은, 고추장, 물엿, 벌꿀, 배, 사과, 무, 마늘, 양파, 정종, 고춧가루, 간장, 생강가루, 미원, 쇠고기 다시다, 혼다시, 황태 분말, 백후추, 들기름, 고추기름, 사이다를 혼합하여 제조되는 것을 특징으로 한다. 더욱 바람직하게는, 고추장 1200~1600중량부, 물엿 800~1000중량부, 벌꿀 100~300중량부, 배 50~100중량부, 사과 10~50중량부, 무 150~200중량부, 마늘 50~100중량부, 양파 100~150중량부, 정종 50~150중량부, 고춧가루 10~100중량부, 간장 150~200중량부, 생강가루 10~30중량부, 미원 1~5중량부, 쇠고기 다시다 1~5중량부, 혼다시 1~5중량부, 황태 분말 1~5중량부, 백후추 1~5중량부, 들기름 1~5중량부, 고추기름 1~5중량부, 사이다 200~400중량부의 비율로 혼합하여 제조한 황태양념장을 이용하는 것이 좋다. 상기와 같은 중량부 범위에서 제조하는 황태양념장은 황태와의 어우러짐 뿐만 아니라 맛이 좋고 식감이 우수하다. In accordance with the above object, the present invention provides a method for producing roasted seasoning roasted with roasted safflower sauce, followed by heating and firing, wherein the safflower sauce roasted with hot pepper paste, And is characterized in that it is prepared by mixing honey, pear, apple, radish, garlic, onion, wholegrain, red pepper powder, soy sauce, ginger powder, miyone, beef tongue, honda city, hanwai powder, white pepper, perilla oil, do. More preferably, it is more preferable that it contains 1200 to 1600 parts by weight of hot pepper paste, 800 to 1000 parts by weight of starch syrup, 100 to 300 parts by weight of honey, 50 to 100 parts by weight of apple, 10 to 50 parts by weight of apple, 150 to 200 parts by weight, 100 to 150 parts by weight of onion, 50 to 150 parts by weight of an onion, 10 to 100 parts by weight of red pepper powder, 150 to 200 parts by weight of soy sauce, 10 to 30 parts by weight of ginger powder, 1 to 5 parts by weight of beans, , 1 to 5 parts by weight of Honda oil, 1 to 5 parts by weight of Huangtai powder, 1 to 5 parts by weight of white pepper, 1 to 5 parts by weight of perilla oil, 1 to 5 parts by weight of chili oil, and 200 to 400 parts by weight of cider It is recommended to use the safflower sauce made by mixing with the ratio. The safflower sauce prepared in the above weight range is not only compatible with safflower but also has good taste and excellent texture.
본 발명에서 사용하는 벌꿀은 꿀벌이 꽃의 밀선(蜜腺)에서 빨아내어 축적한 감미성 물질로서, 밀원(蜜源)이 되는 꽃 또는 벌의 종류에 따라 각기 다른 맛, 빛깔, 향기 및 성분을 지니고 있다. 벌꿀에는 일반적으로 수분이 약 20% 정도 함유되어 있으며, 고형분의 대부분은 당분으로서 거의 같은 비율의 과당 및 포도당으로 구성되어 있다. 벌꿀에 포함된 당분은 본래 꽃에 있던 슈크로스가 꿀벌의 입에서 나오는 효소의 작용으로 전화당인 과당 및 포도당으로 변화된 단당류인바, 흡수가 용이할 뿐만 아니라 칼로리원으로서 속효성(速效性)이고 영양가 또한 높은 장점이 있다. 또한, 벌꿀에는 비타민, 미네랄, 필수 아미노산 등도 풍부하게 함유되어 있어 체내의 노폐물 배출 기능, 장내 유익한 비피더스균의 증식, 성장촉진, 대사 및 조직강화에 효과가 우수하다. 벌꿀은 장을 건강하게 하는 효능이 있어 설탕 대신 넣으면 소화 기능이 우수하다. 벌꿀은 바람직하게 산청 벌꿀을 사용하는 것이 좋다. The honey used in the present invention is a sweet substance that honey bees absorb and accumulate in the moths of flowers and have different flavors, colors, fragrances and ingredients depending on the kind of flowers or bees that become honey bees have. Honey usually contains about 20% moisture, and most of the solids are composed of sugars and fructose in almost the same proportion. The sugar contained in the honey is a monosaccharide which is originally changed into fructose and glucose by the action of the enzyme that the flower had in the mouth of the bee coming out from the mouth of the bee. It is not only easy to absorb but also has a quick effect as a calorie source and high nutritional value There are advantages. In addition, honey is rich in vitamins, minerals, essential amino acids, etc., and is excellent in the function of discharging waste matter in the body, proliferation of bifidobacteria which are beneficial to the intestines, promotion of growth, metabolism and strengthening of tissues. Honey has the effect of making the bowel healthy, so it has excellent digestive function when put in place of sugar. It is preferable to use honey of honey as the honey.
본 발명에서 사용하는 배, 사과는 설탕을 대신하여 단맛을 내고, 황태 조직의 분해의 속도를 촉진시켜 숙성을 도우며, 바람직하게 갈아서 사용하는 것이 좋다. It is preferable that the pear and apple used in the present invention have a sweet taste in place of sugar, accelerate the decomposition rate of the papaya tissue, help aging, and preferably grind.
본 발명에서 사용하는 무, 마늘, 양파는 잡내를 제거하는 기능을 수행하며, 이들은 갈아서 사용하는 것이 좋다.The radish, the garlic, and the onion used in the present invention perform the function of removing the garbage, and they are preferably used by grinding.
본 발명에서 사용하는 정종은 생선 요리할 때 비린내를 제거하기 위해 주로 사용하는데, 본 발명에서도 황태에 잔존하는 비린내를 제거하는 효능을 발휘한다. The seeds used in the present invention are mainly used to remove fishy smell when cooking fish, and the present invention also demonstrates the effect of removing the fishy smell remaining in the fishy smell.
본 발명에서 사용하는 고춧가루는 굵은 입자보다는 고운 고춧가루를 사용하는 것이 좋으며, 고운 입자의 고춧가루는 식감을 더욱 우수하게 한다.The red pepper powder used in the present invention is preferably a fine red pepper powder rather than a coarse particle, and the red pepper powder of fine particles makes the texture more excellent.
본 발명에서 사용하는 미원 (판매원 (주)대상)은 현재 시판 중인 감미료로써, 주원료는 글루타민산나트륨이다. 식품 내에서 적은 양으로 진한 풍미를 내는 특징이 있다. 또한, 글루타민산염은 감칠맛의 근원이기 때문에 많은 식품들의 자연의 맛을 돋우어 주는데 이는 육류와 채소 요리 같은 감칠맛의 단백질 함유 음식에 사용할 때 매우 효과적이다. 글루타민산염은 짠맛이나 신맛과도 잘 조화되어 각종 소스와 드레싱에서도 효과적으로 작용한다.As a sweetener to be used in the present invention, the main raw material is sodium glutamate. It has a characteristic of producing a deep flavor in a small amount in the food. In addition, glutamate is a source of richness, so it enhances the natural taste of many foods, which is very effective when used in foods rich in protein such as meat and vegetable dishes. Glutamate is well harmonized with salty and sour taste, so it works effectively in various sauces and dressings.
본 발명에서 사용하는 쇠고기 다시다는 향미증진제로, 시판되는 것을 사용할 수 있다.The beef tongue used in the present invention may be a commercially available flavor enhancer.
본 발명에서 사용하는 혼다시는 참치 껍질을 말려 제조한 조미료로, 감칠맛과 풍부한 향이 조화를 이루어 내는 조미료이다. The Honda City used in the present invention is a seasoning manufactured by rolling a tuna shell, and is a seasoning which harmonizes richness and richness.
본 발명에서 사용하는 황태 분말은 각종 양념과 조화되어 깊고 풍부한 국물맛을 느낄 수 있고 입맛을 돋구어 주는 특징이 있는 소재이다. The ground powder used in the present invention is a material having a deep and rich soup flavor in harmony with various spices, and having a taste-enhancing characteristic.
한편, 상기에서 언급한 재료들 외에 본 발명에서 사용되는 다른 재료들은 본 기술이 속하는 기술분야에서 통상 제품이나 현재 판매중인 제품을 사용할 수 있다. In addition to the above-mentioned materials, other materials used in the present invention may be used in the technical field of the present invention, or a commercially available product.
한편, 본 발명의 황태양념구이 제조방법은, 통상적인 방법, 즉 황태에 황태양념장을 바른 후, 열을 가해 구워 제조할 수 있으나, 바람직하게는 잘 건조된 황태의 머리 부분, 꼬리 부분 및 등지느러미, 굵은 뼈를 제거한 후, 상기 황태의 껍질부분과 양 끝에 칼집을 내는 단계와 상기 손질된 황태를 불리는 단계와 상기 불린 황태의 배쪽에 벌꿀을 함유하는 황태양념장이 스며들도록 1~3회 반복하여 충분히 바른 후, 팬에 놓고 구이를 하는 과정을 통해 제조하는 것이 좋다. Meanwhile, the method for preparing the safflower sauce according to the present invention can be manufactured by applying a safflower sauce to the safflower in a usual manner, followed by heating and baking, but preferably the dried safflower's head, tail and dorsal fin A step of removing the coarse bones, a step of making a sheath at both ends of the bark of the bark, a step of calling the bark at the end of the bark, and a step of repeating the bark at one to three times It is good to make it through the process of putting it on the pan and roasting.
이하, 본 발명의 내용을 하기 제조예 및 실시예를 통해 구체적으로 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 제조예 및 실시예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다. Hereinafter, the present invention will be described in detail with reference to the following Production Examples and Examples. It should be noted, however, that the scope of the present invention is not limited to the following production examples and examples, and includes modifications of equivalent technical ideas.
[[ 실시예Example 1 : 벌꿀을 함유하는 1: Honey-containing 황태양념구이Roasted seasoning 제조] Produce]
고추장 14kg, 물엿 9kg, 벌꿀 1,500g, 배 738g, 사과 299g, 무 1,712g, 마늘 750g, 양파 1,364g, 정종 900g, 고춧가루 495g, 간장 1,801g, 생강가루 100g, 미원 38g, 쇠고기 다시다 30g, 혼다시 29g, 황태 분말 30g, 백후추 31g, 들기름 32g, 고추기름 31g, 사이다 3kg을 넣어 황태양념장을 만든 후, 황태의 배쪽에 벌꿀을 함유하는 황태양념장이 스며들도록 1~3회 반복하여 충분히 바른 후, 팬에 놓고 구이를 하였다.Ginger powder 100g, Miwon 38g, 30g of beef tongue, 30g of beef tongue, 14kg of starch, 9kg of starch syrup, 1,500g of honey, 738g of pear, 299g of apple, 1,712g of garlic, 750g of garlic, 1,364g of onion, 29g, yellow pepper powder 30g, white pepper 31g, perilla oil 32g, red pepper oil 31g, and 3kg of cider were added to the safflower sauce, and the safflower sauce containing honey was poured on the side of the safflower for 1-3 times. It was placed in a pan and roasted.
[비교예 1 : 벌꿀 대신 설탕을 첨가한 황태양념장을 사용한 황태양념구이 제조][Comparative Example 1: Preparation of roasted seasoning roasted with sweet potato sauce added with sugar instead of honey]
상기 실시예에서 벌꿀 대신 설탕을 사용하고 배, 사과을 넣어 황태양념장을 만든 후, 황태의 배쪽에 황태양념장이 스며들도록 1~3회 반복하여 충분히 바른 후, 팬에 놓고 구이를 하였다.In the above example, sugar was used instead of honey, pear and apple were added to make a safflower sauce, and the safflower sauce was poured once or three times so that the safflower sauce would permeate the roasted pouch.
[[ 비교예Comparative Example 2 : 천연과일 대신 설탕을 첨가한 황태양념장을 사용한 2: Using wild sauce with sugar added instead of natural fruit 황태양념구이Roasted seasoning 제조] Produce]
상기 실시예에서 배, 사과 대신 설탕을 사용하고 벌꿀을 넣어 황태양념장을 만든 후, 황태의 배쪽에 황태양념장이 스며들도록 1~3회 반복하여 충분히 바른 후, 팬에 놓고 구이를 하였다.In the above example, sugar was used instead of pear and apple, honey was added to make a safflower sauce, and the safflower sauce was poured once or three times so that the safflower sauce was permeated to the sauce of the safflower.
[비교예 3 : 벌꿀 및 천연과일 대신 설탕을 첨가한 황태양념장을 사용한 황태양념구이 제조][Comparative Example 3: Preparation of roasted seasoning roasted with honey sauce added with sugar instead of honey and natural fruit]
상기 실시예에서 벌꿀 대신 설탕을 사용하고 배, 사과 대신 설탕을 넣어 황태양념장을 만든 후, 황태의 배쪽에 황태양념장이 스며들도록 1~3회 반복하여 충분히 바른 후, 팬에 놓고 구이를 하였다.In the above example, sugar was used instead of honey, sugar instead of pear and apple was added to make a safflower sauce, and the safflower sauce was poured once or three times so that the safflower sauce was permeated to the sauce of the sauce.
[실험예 1 : 벌꿀을 함유한 황태양념구이의 관능 테스트][Experimental Example 1: Sensory test of roasted seasoning containing honey]
본 실험예는 성인남녀 30명에게 상기 실시예에서 제조된 벌꿀을 함유하는 황태양념구이, 비교예에서 제조된 벌꿀 대신 설탕을 첨가한 황태양념구이, 천연과일 대신 설탕을 첨가한 황태양념장, 벌꿀 및 천연과일 대신 설탕을 첨가한 황태양념장을 시식하게 한 후, 맛, 식감, 색, 전체적 평가에 대해 관능 검사를 실시하였다. 관능 검사의 결과는 맛, 식감, 색, 전체적 평가에 대하여 각각 기준(5-매우 좋다, 4-좋다, 3-보통이다, 2-나쁘다, 1-매우 나쁘다)에 따라 점수를 부여하여 평균값으로 나타내었다.In this experiment, 30 adult males and females were divided into three groups: roasted seasoning roasted with honey prepared in the above example, roasted roasted roasted with sugar instead of honey prepared in the comparative example, The sensory evaluation was carried out on taste, texture, color, and overall evaluation of the safflower sauce added with sugar instead of natural fruit. The results of the sensory evaluation are given as scores according to the criterion (5 - very good, 4 - good, 3 - average, 2 - bad, 1 - very bad) for taste, texture, color, .
상기 표 1에 나타나는 바와 같이, 본 실시예는 비교예 1[벌꿀 대신 설탕을 첨가한 황태양념장을 사용한 황태양념구이 제조], 2[천연과일 대신 설탕을 첨가한 황태양념장을 사용한 황태양념구이 제조], 3[벌꿀 및 천연과일 대신 설탕을 첨가한 황태양념장을 사용한 황태양념구이 제조]에 비해 색은 비슷한 결과를 나타냈지만, 맛, 식감, 전체적 평가는 비교예 1 내지 3보다 기호도가 보다 좋았음을 알 수 있었다. As shown in the above Table 1, this Example shows that Comparative Example 1 [preparation of roasted seasoning roasted with safflower safflower added with sugar instead of honey], 2 [preparation of safflower sauce roasted with roasted safflower added with sugar instead of natural fruit] , 3 [similar to honey and safflower sauce with sugar added instead of natural fruit], but the taste, texture and overall evaluation were better than those of Comparative Examples 1 to 3 Could know.
상기의 결과로부터 본 발명의 벌꿀을 함유한 황태양념구이는 영양 뿐만 아니라, 맛과 식감도 향상되어 소비자들의 기호에 부합하는 황태양념구이를 제조할 수 있음을 확인할 수 있었다. From the above results, it can be confirmed that the roasted seasoning roasted with honey according to the present invention is not only nutritious but also improved in taste and texture, so that it is possible to produce roasted roasted roast in accordance with consumers' preferences.
Claims (3)
상기 황태양념장은,
고추장, 물엿, 벌꿀, 배, 사과, 무, 마늘, 양파, 정종, 고춧가루, 간장, 생강가루, 미원, 쇠고기 다시다, 혼다시, 황태 분말, 백후추, 들기름, 고추기름 및 사이다를 혼합하여 제조하는 것을 특징으로 하는 벌꿀을 함유하는 황태양념구이의 제조방법.
A method for producing roasted seasoned roasted roasted safflower sauce,
The above-
It is made by mixing hot pepper paste, starch syrup, honey, pear, apple, radish, garlic, onion, mushroom, red pepper powder, soy sauce, ginger powder, miwon, beef tongue, Honda city, ≪ RTI ID = 0.0 > 1, < / RTI >
상기 황태양념장은,
고추장 1200~1600중량부, 물엿 800~1000중량부, 벌꿀 100~300중량부, 배 50~100중량부, 사과 10~50중량부, 무 150~200중량부, 마늘 50~100중량부, 양파 100~150중량부, 정종 50~150중량부, 고춧가루 10~100중량부, 간장 150~200중량부, 생강가루 10~30중량부, 미원 1~5중량부, 쇠고기 다시다 1~5중량부, 혼다시 1~5중량부, 황태 분말 1~5중량부, 백후추 1~5중량부, 들기름 1~5중량부, 고추기름 1~5중량부, 사이다 200~400중량부의 비율로 혼합하여 제조하는 것을 특징으로 하는 벌꿀을 함유하는 황태양념구이의 제조방법.
The method according to claim 1,
The above-
Wherein the honeycomb structure comprises 1200 to 1600 parts by weight of hot pepper paste, 800 to 1000 parts by weight of starch syrup, 100 to 300 parts by weight of honey, 50 to 100 parts by weight of pear, 10 to 50 parts by weight of apple, 150 to 200 parts by weight of garlic, 50 to 100 parts by weight of garlic, 100 to 150 parts by weight of seeds, 50 to 150 parts by weight of red pepper, 10 to 100 parts by weight of red pepper powder, 150 to 200 parts by weight of soy sauce, 10 to 30 parts by weight of ginger powder, 1 to 5 parts by weight of starch, 1 to 5 parts by weight of Honda City, 1 to 5 parts by weight of Huangtai powder, 1 to 5 parts by weight of white pepper, 1 to 5 parts by weight of perilla oil, 1 to 5 parts by weight of chili oil and 200 to 400 parts by weight of cider Wherein the honeycomb is a honeycomb.
A roasted sauce prepared by any one of the methods of claims 1 and 2.
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KR102090052B1 (en) * | 2019-10-31 | 2020-03-17 | 서강식 | Manufacturing method of roasted and dried pollack, and pollack manufactured by the method |
KR102157292B1 (en) | 2019-11-28 | 2020-09-17 | 하늘내린용대영농조합법인 | Producing method of seasoned source for dried pollack roasting and the product therefrom |
KR102466003B1 (en) | 2022-05-28 | 2022-11-11 | 주식회사 거궁 | Roasted Hwangtae and its manufacturing method |
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KR100509893B1 (en) | 2003-06-16 | 2005-08-24 | 재단법인 강릉해양생물산업진흥원 | Preparation Method of Freeze-Dried and Seasoned Pollack Capable of distributing under the Normal Temperature and The Product thereby |
KR100550869B1 (en) | 2005-11-14 | 2006-02-10 | 윤종국 | Yellow Gochujang Bibimbap and its manufacturing method |
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KR100509893B1 (en) | 2003-06-16 | 2005-08-24 | 재단법인 강릉해양생물산업진흥원 | Preparation Method of Freeze-Dried and Seasoned Pollack Capable of distributing under the Normal Temperature and The Product thereby |
KR100550869B1 (en) | 2005-11-14 | 2006-02-10 | 윤종국 | Yellow Gochujang Bibimbap and its manufacturing method |
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KR102090052B1 (en) * | 2019-10-31 | 2020-03-17 | 서강식 | Manufacturing method of roasted and dried pollack, and pollack manufactured by the method |
KR102157292B1 (en) | 2019-11-28 | 2020-09-17 | 하늘내린용대영농조합법인 | Producing method of seasoned source for dried pollack roasting and the product therefrom |
KR102466003B1 (en) | 2022-05-28 | 2022-11-11 | 주식회사 거궁 | Roasted Hwangtae and its manufacturing method |
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