KR20190101556A - Manufacturing method of sauce using jujube and sauce thereby the same that - Google Patents
Manufacturing method of sauce using jujube and sauce thereby the same that Download PDFInfo
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- KR20190101556A KR20190101556A KR1020180021665A KR20180021665A KR20190101556A KR 20190101556 A KR20190101556 A KR 20190101556A KR 1020180021665 A KR1020180021665 A KR 1020180021665A KR 20180021665 A KR20180021665 A KR 20180021665A KR 20190101556 A KR20190101556 A KR 20190101556A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241001247821 Ziziphus Species 0.000 claims abstract description 89
- 150000003839 salts Chemical class 0.000 claims description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims description 16
- 235000009566 rice Nutrition 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 14
- 240000004160 Capsicum annuum Species 0.000 claims description 13
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 13
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 13
- 239000001728 capsicum frutescens Substances 0.000 claims description 13
- 235000013312 flour Nutrition 0.000 claims description 11
- 235000000346 sugar Nutrition 0.000 claims description 8
- 239000006188 syrup Substances 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000012267 brine Substances 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 5
- 235000015096 spirit Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims 4
- 235000016709 nutrition Nutrition 0.000 abstract description 11
- 230000035764 nutrition Effects 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 8
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000020098 plum wine Nutrition 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- -1 hydroxymethylfufural Chemical class 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- QZAYGJVTTNCVMB-UHFFFAOYSA-N serotonin Chemical compound C1=C(O)C=C2C(CCN)=CNC2=C1 QZAYGJVTTNCVMB-UHFFFAOYSA-N 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 125000003158 alcohol group Chemical group 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003974 emollient agent Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
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- 150000002215 flavonoids Chemical class 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 229940076279 serotonin Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Images
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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
본 발명은 대추를 이용한 소스 제조방법 및 이에 의해 제조된 소스에 관한 것으로서, 영양이 우수하고 풍미도 좋으며, 함유된 대추를 육안으로 확인할 수 있어서 맛과 영양에 대한 높은 신뢰감을 주는 소스를 제조할 수 있는 새로운 방식의 대추를 이용한 소스제조방법 및 이에 의해 제조된 소스에 관한 것이다. The present invention relates to a method for producing a sauce using jujube and a sauce prepared by the jujube, which is excellent in nutrition and good in flavor, and can be visually identified as containing jujube to produce a sauce having high confidence in taste and nutrition. The present invention relates to a method for producing a sauce using a jujube in a new manner and a sauce prepared thereby.
대추는 갈매나무과(Rhamnace)의 지지푸스(Zizyphus)속 낙엽, 활엽, 향목의 [0002] 열매이다. 대추의 약용성분으로는 각종 스테롤, 알칼로이드, 사포닌, 비타민, 세로토닌(serotonin), 유기산, 지방산류, 폴리페놀, 히드록시메틸푸프푸랄, 플라보노이드 및 아미노산류 등이 보고되어 있다. Jujube is a deciduous, broad-leaved, deciduous fruit of the genus Zizyphus of Rhamnace (Rhamnace). As medicinal components of jujube, various sterols, alkaloids, saponins, vitamins, serotonin, organic acids, fatty acids, polyphenols, hydroxymethylfufural, flavonoids and amino acids have been reported.
또한, 대추는 한방에서는 생약으로 소화, 완화제, 강장약으로 사용되어 왔으며, "대추를 보고 먹지 않으면 늙는다"는 옛말이 있을 정도로 예부터 약효가 뛰어난 과일로 알려져 있다.In addition, jujube has been used as a herbal medicine as a digestive, emollient, and tonic medicine, and it is known as an excellent fruit since ancient times.
한편, 대추고추장과 같이 대추를 이용한 장류가 제공되고 있는데, 이러한 대추를 이용한 종래의 장류는 고추장이나 된장 등을 만들 때 대추가루를 넣은 것으로서, 시각적으로는 일반 장류와 차별화되지 않기 때문에 대추의 혼합여부가 육안으로 확인되지는 않는 단점을 가진다. On the other hand, jujube using jujube, such as jujube red pepper is provided, the conventional jujube using the jujube is jujube added when making kochujang or miso, and jujube jujube because it is not visually differentiated from general juju Has the disadvantage that it is not visually identified.
그리고 고추장이나 된장과 같은 장류도 우리나라 음식을 만들 때 많이 사용되는 재료이기는 하나, 고추장과 된장을 사용하지 않는 음식도 많기 때문에 일반적인 식생활을 통해 대추를 좀 더 많이 접할 수 있는 방안이 모색된다.And other kinds of gochujang, such as red pepper paste and miso, are used to make Korean food, but many foods do not use red pepper paste and doenjang.
본 발명은 상기와 같은 대추의 장점에 착안하여 제안된 것으로서, 영양이 우수하고 풍미도 좋으며, 함유된 대추를 육안으로 확인할 수 있어서 맛과 영양에 대한 높은 신뢰감을 줄 수 있는 소스를 제조할 수 있는 새로운 방식의 대추를 이용한 소스제조방법 및 다양한 요리에 사용할 수 있기 때문에 일상 식생활에서 대추를 좀 더 많이 접할 수 있는 새로운 소스를 제공하는 것이다. The present invention has been proposed in view of the advantages of the jujube as described above, excellent nutrition and good flavor, can be confirmed with the naked eye containing jujube can produce a source that can give a high confidence in taste and nutrition Because it can be used for a variety of dishes and methods of making sauces using a new type of jujube, it provides a new source that can be found more in the daily diet.
본 발명의 특징에 따르면, 건대추의 씨를 제거하는 과정; 씨가 제거된 건대추를 파쇄하여 대추칩을 만드는 과정; 청양 고춧가루, 매실청, 마늘, 찹쌀가루, 주정, 물엿, 설탕, 정제소금, 소금물을 혼합하여 베이스소스를 만드는 과정; 및 상기 베이스소스에 상기 대추칩을 혼합하면서 가열살균하는 혼합살균과정;을 포함하는 것을 특징으로 하는 대추를 이용한 소스제조방법 및 이에 의해 제조된 소스가 제공된다.According to a feature of the invention, the process of removing the seeds of dried jujube; Crushing the dried jujube from which the seeds are removed to make jujube chips; Cheongyang red pepper powder, plum plum, garlic, glutinous rice flour, spirits, syrup, sugar, refined salt, salt water to make a base sauce; And a sterilization process of heat sterilization while mixing the jujube chips with the base source. A method for manufacturing a sauce using jujube and a source produced by the jujube are provided.
본 발명의 다른 특징에 따르면, 상기 베이스소스를 만드는 과정에서는 청량 고춧가루 30~35중량부, 매실청 10~15중량부, 마늘 3~5중량부, 찹쌀가루 4~5중량부, 주정 0.3~0.7중량부, 물엿 13~15중량부, 설탕 3~7중량부, 정제염 8~12중량부, 2% 소금물 15~20중량부 혼합하며; 상기 혼합살균과정에서는 상기 베이스소스 100중량부, 상기 대추칩 7~12중량부를 혼합하고; 상기 대추칩은 가로 및 세로 크기가 1~1.5mm이다.According to another feature of the present invention, in the process of making the base sauce 30 to 35 parts by weight of soft red pepper powder, 10 to 15 parts by weight of plum blue, 3 to 5 parts by weight of garlic, 4 to 5 parts by weight of glutinous rice flour, 0.3 to 0.7 alcohol Parts by weight, starch syrup 13-15 parts, sugar 3-7 parts, refined salt 8-12 parts, 2% brine 15-20 parts by weight; In the mixed sterilization process 100 parts by weight of the base sauce, 7 to 12 parts by weight of the jujube chip; The jujube chip has a horizontal and vertical size of 1 to 1.5 mm.
본 발명의 또 다른 특징에 따르면, 상기 찹쌀가루는 찐 찹쌀가루이다.According to another feature of the invention, the glutinous rice flour is steamed glutinous rice flour.
이상과 같은 구성을 가지는 본 발명은 대추가 함유되어 있기 때문에, 대추에 의해 영양이 우수하고, 대추에 의한 약리효과를 얻을 수 있으므로 건강에 유익하다. 특히, 본 발명은 건대추를 파쇄시킨 대추칩을 사용하기 때문에 소스에서 대추칩이 확연하게 보이기 때문에 소비자들이 대추의 혼합여부 및 혼합량 등을 육안으로 확인할 수 있으며, 따라서 대추에 의한 맛과 영양이 시각적으로 표현되므로 제품에 대한 높은 신뢰감을 줄 수 있다.Since the present invention having the above-described configuration contains jujube, the jujube is excellent in nutrition and the pharmacological effect of jujube can be obtained, which is beneficial to health. In particular, since the present invention uses a jujube chip crushed dried jujube, the jujube chip is clearly visible in the source, so that consumers can visually check whether the jujube is mixed and the amount of jujube, and thus the taste and nutrition of the jujube are visual. Can be given a high confidence in the product.
이러한 본 발명에 의한 소스는 대추와 더불어 청량 고춧가루, 매실청, 찹쌀가루, 주정 등을 포함하기 때문에, 전체적인 풍미가 우수하며, 찜이나 볶음, 찌게 등을 비롯한 다양한 요리에 사용이 가능하다.Since the sauce according to the present invention includes a jujube and a chilled red pepper powder, plum blue, glutinous rice flour, spirits, and the like, the overall flavor is excellent, and can be used in various dishes including steaming, stir-frying, steaming, and the like.
도 1은 본 발명의 바람직한 실시예에 따른 제조공정도
도 2는 상기 실시예에 의해 제조된 소스의 사진
1 is a manufacturing process diagram according to a preferred embodiment of the present invention
Figure 2 is a photograph of the source prepared by the embodiment
이하에서, 본 발명을 좀 더 구체적으로 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명의 제1실시예에 따르면 다음과 같이 제조된다. According to the first embodiment of the present invention, it is manufactured as follows.
1) 건대추의 대추씨를 제거한다.1) Remove the jujube seed of dried jujube.
깨끗하게 세척하여 건조시킨 건대추를 준비하고, 준비한 건대추의 대추씨를 제거한다.Prepare dry and dried dried jujube, and remove the jujube seed of the prepared dried jujube.
2) 대추씨가 제거된 건대추를 파쇄한다.2) Break the dried jujube from which the jujube seeds are removed.
대추씨가 제거된 건대추를 비교적 큰 입자를 가지도록 파쇄하여 대추칩을 만드는데, 바람직하게는 가로 및 세로 크기가 1~1.5mm 정도 되도록 파쇄한다. 대추칩이 이러한 정도의 크기를 가지는 경우에 후술하는 바와 같이, 소스에 혼합된 대추칩을 육안으로 확연하게 확인할 수 있을 뿐만 아니라, 대추칩이 다른 재료와 겉돌지 않으며 본 발명에 의한 소스로 만든 음식을 먹을 때 소스에 함유된 대추칩이 입 안에서 까끌거리는 느낌도 적은 장점을 가진다. The dried jujube from which the jujube seeds are removed is crushed to have a relatively large particle to make a jujube chip. Preferably, the jujube chip is crushed to a size of 1 to 1.5 mm. When the jujube chip has such a size, as will be described later, not only can the jujube chip mixed in the sauce be visually confirmed, but also the jujube chip does not turn against other ingredients and is made from the sauce according to the present invention. When you eat the jujube chips contained in the sauce has the advantage of less stickiness in the mouth.
본 과정은 대추씨가 제거된 건대추를 작업자가 칼로 절단하거나 자동화 장치로 절단하여 행해진다.This process is performed by the worker cutting the dry jujube from which the jujube seed is removed by a knife or by an automatic device.
3) 청량 고춧가루, 매실청, 마늘, 찹쌀가루, 주정, 물엿, 설탕, 정제염, 소금물을 혼합하여 베이스소스를 만든다.3) Make base sauce by mixing chilled red pepper powder, plum wine, garlic, glutinous rice powder, spirit, starch syrup, sugar, refined salt, and brine.
청량 고춧가루는 본 발명의 주 재료로서, 청량 고춧가루를 사용하기 때문에, 본 발명에 의한 소스는 매콤한 맛을 가진다. 그리고 매실청은 매실을 당절임하여 발효시킨 후 액상분만 수득한 것으로서, 매실청을 사용하면 매실청에 함유된 구연산을 비롯한 다양한 유기산에 의해 소스의 풍미가 좋아지며, 매실의 해독, 살균효과에 의해 소스의 변질이 방지되어 소스의 보관 및 유통기간이 연장된다. Since the chilled red pepper powder is used as the main material of the present invention, the chilled red pepper powder has a spicy taste. In addition, plum wine is obtained by liquid fermentation after pickling plums and fermentation. When the plum wine is used, the flavor of the sauce is improved by various organic acids including citric acid contained in plum wine, and the detoxification and sterilization effect of plum Source deterioration is prevented to extend the shelf life and shelf life of the source.
찹쌀가루는 소스의 점도를 유지시켜주면서도 소스의 감칠맛을 좋게 한다. 바람직하게는 찹쌀가루는 찐 찹쌀가루, 즉, 찐 찹쌀을 말려서 분쇄시켜 만든 것을 사용하는데, 찐 찹쌀가루를 사용하면 소스의 감칠맛이 더 좋아지고, 소스의 소화흡수력도 한층 더 좋아진다. Glutinous rice flour maintains the viscosity of the sauce while also enhancing the flavor of the sauce. Preferably, the glutinous rice flour is steamed glutinous rice powder, that is, made by drying the steamed glutinous rice is used, the steamed glutinous rice powder is used to improve the rich taste of the sauce, the digestive absorption of the sauce is further improved.
주정은 소스가 변질되는 것을 방지하고, 잡냄새를 잡아준다. 그리고 물엿과 설탕은 모두 단맛을 내는 재료이나, 물엿과 설탕을 함께 사용하면 한 종류만 사용하는 경우에 비해 것에 비해 소스의 풍미가 좋고, 소스의 점도도 조절되고 소스가 윤기가 나서 한층 더 먹음직스러워 보인다. 또, 정제염과 소금물은 소스의 간을 맛추기 위한 것인데, 정제염과 소금물을 함께 사용하면 소스의 점도를 조절하기도 용이하고 간을 맞추기도 용이하다. Alcohol prevents the sauce from deteriorating and catches the smell. The syrup and sugar are both sweet ingredients, but when the syrup and sugar are used together, the flavor of the sauce is better than the one used, and the viscosity of the sauce is adjusted and the sauce is glossy, which makes it more delicious. see. In addition, the refined salt and brine is to taste the liver of the sauce, using the salt together with the purified salt is easy to adjust the viscosity of the sauce and easy to match.
바람직하게는 청량 고춧가루 30~35중량부, 매실청 10~15중량부, 마늘 3~5중량부, 찹쌀가루 4~5중량부, 주정 0.3~0.7중량부, 물엿 13~15중량부, 설탕 3~7중량부, 정제염 8~12중량부, 2% 소금물 15~20중량부 혼합하여 베이스소스를 만든다. Preferably, 30 to 35 parts by weight of chilled red pepper powder, 10 to 15 parts by weight of plum blue, 3 to 5 parts by weight of garlic, 4 to 5 parts by weight of glutinous rice flour, 0.3 to 0.7 parts by weight of spirits, 13 to 15 parts by weight of starch syrup, and sugar 3 ~ 7 parts by weight, 8-12 parts by weight of refined salt, 15-20 parts by weight of 2% brine to make a base sauce.
4) 베이스소스에 만들어 놓은 대추칩을 혼합하면서 가열살균한다.4) Heat sterilize while mixing the jujube chips made in the base sauce.
상기와 같이 만든 베이스소스에 대추칩을 혼합하는데, 베이스소스 100중량부, 대추칩 7~12중량부를 혼합한다. 대추칩을 많이 넣을수록 대추에 의한 영양이 높아질 것이나, 소스 맛의 전체적인 밸런스를 고려할 때 상기 수준으로 혼합하는 것이 바람직하다. Jujube chips are mixed into the base sauce prepared as described above, and 100 parts by weight of base sauce and 7-12 parts by weight of jujube chips are mixed. The more jujube chips are added, the higher the nutrition will be from the jujube, but considering the overall balance of the sauce flavor, it is preferable to mix at this level.
교반기를 이용하여 베이스소스와 대추칩을 혼합하는데, 이 과정에서 교반기를 가열하면서 베이스소스와 대추칩이 혼합되면서 가열에 의해 살균되도록 한다. 대략 100℃ 에서 10분정도 가열살균시킨다. The base sauce and jujube chips are mixed by using a stirrer. In this process, the base sauce and the jujube chips are mixed while being heated to sterilize by heating. Heat sterilize at approximately 100 ° C for 10 minutes.
이와 같이 베이스소스와 대추칩을 혼합하면서 동시에 가열살균하면, 소스가 고르게 가열되어 살균효과가 상승되며, 제조공정도 단축되는 장점이 있다. As such, when the base sauce and the jujube chip are mixed and heat sterilized at the same time, the sauce is heated evenly, the sterilization effect is increased, and the manufacturing process is also shortened.
5) 가열된 소스를 냉각시키고, 포장한다.5) Cool the heated source and pack.
가열살균된 소스를 냉각시키고, 일정 양씩 포자용기에 담아서 포장한다. The heat sterilized sauce is cooled and packaged in spore containers by volume.
도 1은 이와 같은 방법으로 제조된 소스를 보인 사진으로서, 소스에 혼합된 대추칩을 확연하게 확인할 수 있다.1 is a photograph showing a source manufactured in this manner, it can be clearly confirmed the jujube chip mixed in the source.
이와 같은 구성을 가지는 본 발명은 대추를 비교적 큰 크기를 갖도록 파쇄하여 대추칩을 만들고, 이 대추칩을 청량 고춧가루를 주성분으로 하는 베이스소스와 혼합함으로써, 영양이 우수하고 풍미도 좋을 뿐만 아니라, 소스에 혼합된 대추칩이 시각적으로 확연하게 눈에 띄기 때문에, 대추칩을 통해 소스의 맛과 영양이 시각적으로 표출되므로 제품의 맛과 영양에 대한 신뢰감을 준다.The present invention having such a configuration makes the jujube chip by crushing the jujube to have a relatively large size, and by mixing the jujube chip with a base sauce mainly containing chilled red pepper powder, it is excellent in nutrition and good flavor, Since mixed jujube chips are visually striking, jujube chips visually express the taste and nutrition of the sauce, giving confidence in the taste and nutrition of the product.
이러한 소스는 다양한 종류의 음식에 소스로 사용되는데, 이와 같이 대추가 함유된 소스로 음식을 만들면 대추를 일상생활에서 대추를 좀 더 자주 많이 접할 수 있어서 건강에 유익하다.These sauces are used as a sauce in various kinds of foods. If you make foods with sauces containing jujube, you can see the jujube more often in your daily life, which is good for your health.
이하에서는 본 발명의 다른 실시예를 설명하되, 전술한 실시예와 동일한 구성 및 효과에 대해서는 설명을 생략한다. Hereinafter, another embodiment of the present invention will be described, but a description of the same configuration and effect as the above-described embodiment will be omitted.
본 발명의 제2실시예에서는 소금물을 대추씨추출액에 소금을 녹여서 만든 것을 사용한다.In the second embodiment of the present invention, salt water is prepared by melting salt in jujube seed extract.
대추씨에도 다양한 생리 활성물질을 비롯한 약리성분들이 많이 함유되어 있는데, 본 실시예에서는 이러한 대추씨에서 추출한 대추씨추출액에 소금을 녹여서 만든 소금물을 사용함으로써, 한층 더 영양이 우수한 소스를 만들 수 있다.Jujube seed also contains a lot of pharmacological components, including various biologically active substances, in the present embodiment, by using salt water made by melting salt in the jujube extract extracted from such jujube seeds, it is possible to make a more nutritious sauce.
바람직하게는 건대추에서 제거하 대추씨를 건조시켜서 파쇄하고, 파쇄한 대추씨를 물에 넣고 3~6시간 정도 달인 다음, 고형분을 제거하고 액상분말 분리하여 대추씨추출액을 만든다. 그리고 이 대추씨추출액이 완전히 식기 전에 소금을 녹여서 소금물을 만들어서 사용한다.Preferably, the dried jujube seed is dried and crushed by drying, the crushed jujube seed is put in water and decocted for about 3 to 6 hours, then the solids are removed and liquid powder is separated to make jujube seed extract. The jujube seed extract is dissolved in salt before it is completely cooled to make salt water.
Claims (4)
씨가 제거된 건대추를 파쇄하여 대추칩을 만드는 과정;
청양 고춧가루, 매실청, 마늘, 찹쌀가루, 주정, 물엿, 설탕, 정제소금, 소금물을 혼합하여 베이스소스를 만드는 과정; 및
상기 베이스소스에 상기 대추칩을 혼합하면서 가열살균하는 혼합살균과정;을 포함하는 것을 특징으로 하는 대추를 이용한 소스제조방법.
The process of removing the seeds of dried dates;
Crushing the dried jujube from which the seeds are removed to make jujube chips;
Cheongyang red pepper powder, plum plum, garlic, glutinous rice flour, spirits, syrup, sugar, refined salt, salt water to make a base sauce; And
Sauce manufacturing method using a jujube comprising a;
상기 베이스소스를 만드는 과정에서는,
청량 고춧가루 30~35중량부, 매실청 10~15중량부, 마늘 3~5중량부, 찹쌀가루 4~5중량부, 주정 0.3~0.7중량부, 물엿 13~15중량부, 설탕 3~7중량부, 정제염 8~12중량부, 2% 소금물 15~20중량부 혼합하며;
상기 혼합살균과정에서는.
상기 베이스소스 100중량부, 상기 대추칩 7~12중량부를 혼합하고;
상기 대추칩은 가로 및 세로 크기가 1~1.5mm인 것을 특징으로 하는 대추를 이용한 소스제조방법.
The method of claim 1,
In the process of making the base source,
30 to 35 parts by weight of chilled red pepper powder, 10 to 15 parts by weight of plum blue, 3 to 5 parts by weight of garlic, 4 to 5 parts by weight of glutinous rice flour, 0.3 to 0.7 parts by weight of spirits, 13 to 15 parts by weight of starch syrup, 3 to 7 weight of sugar Parts, 8 to 12 parts by weight of refined salt and 15 to 20 parts by weight of 2% brine are mixed;
In the mixed sterilization process.
100 parts by weight of the base source, 7-12 parts by weight of the jujube chip;
The jujube chip is a source manufacturing method using the jujube, characterized in that the horizontal and vertical size of 1 ~ 1.5mm.
상기 찹쌀가루는 찐 찹쌀가루인 것을 특징으로 하는 대추를 이용한 소스제조방법.
The method of claim 1,
The glutinous rice flour is a sauce production method using jujube, characterized in that steamed glutinous rice powder.
A sauce using jujube prepared by the method according to any one of claims 1 to 3, containing jujube chips.
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| KR20080027706A (en) | 2006-09-25 | 2008-03-28 | 오재근 | Jujube red pepper paste and its manufacturing method |
| KR100867209B1 (en) | 2007-06-08 | 2008-11-06 | 최병진 | The herbal jujube-red pepper paste of manufacturing method and its composition |
| KR101229965B1 (en) * | 2010-06-28 | 2013-02-05 | 알알이물산(주) | A Slice Jujube and its Manufacturing Process |
| KR20150098963A (en) * | 2014-02-21 | 2015-08-31 | 이정노 | Method for manufacturing a marinade |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20080027706A (en) | 2006-09-25 | 2008-03-28 | 오재근 | Jujube red pepper paste and its manufacturing method |
| KR100867209B1 (en) | 2007-06-08 | 2008-11-06 | 최병진 | The herbal jujube-red pepper paste of manufacturing method and its composition |
| KR101229965B1 (en) * | 2010-06-28 | 2013-02-05 | 알알이물산(주) | A Slice Jujube and its Manufacturing Process |
| KR20150098963A (en) * | 2014-02-21 | 2015-08-31 | 이정노 | Method for manufacturing a marinade |
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