KR20210071665A - Method for making spicy soup sauce - Google Patents

Method for making spicy soup sauce Download PDF

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Publication number
KR20210071665A
KR20210071665A KR1020190162065A KR20190162065A KR20210071665A KR 20210071665 A KR20210071665 A KR 20210071665A KR 1020190162065 A KR1020190162065 A KR 1020190162065A KR 20190162065 A KR20190162065 A KR 20190162065A KR 20210071665 A KR20210071665 A KR 20210071665A
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broth
spicy
onion
juice
seasoning sauce
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KR1020190162065A
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Korean (ko)
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김성용
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김성용
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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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents

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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

The present invention relates to a method for preparing seasoning sauce for spicy broth. The method comprises the processes of: heating 28 kg of water at the temperature of 120℃ or higher, adding 120 to 160 g of kelp, 270 to 310 g of anchovy, 1,550 to 1,950 g of radish, 600 to 1,000 g of spring onion, 110 to 150 g of cheongyang red pepper, 130 to 170 g of a whole bulb of garlic, 1,250 to 1,650 g of onion, 100 to 300 g of pollack, and 0.8 to 1.2 kg of fish cake to the water, and heating the water for 20 to 40 minutes to prepare broth; and adding 700 to 900 g of soda pop, 900 to 1,100 g of roasted and ground grains, 1.7 to 1.9 kg of beef powder, 2.9 to 3.1 kg of white sugar, 1.9 to 2.1 kg of brown sugar, 2.4 to 2.6 kg of black starch syrup, 140 to 160 g of pepper, 1 to 1.2 kg of red pepper paste, 350 to 450 g of capsaicin, 300 to 400 g of garlic juice, 200 to 300 g of ginger juice, 1.2 to 1.4 kg of onion juice, 0.9 to 1.1 kg of banana, and 5 g of natural coloring matter with respect to 8 kg of the broth brewed by the process of preparing broth and 2.3 kg of cheongyang red pepper powder and mixing and stirring the ingredients. According to the present invention, a consumer can sense both spicy taste and smooth taste from the seasoning source prepared by the method for preparing seasoning sauce for spicy broth.

Description

매운 국물용 양념소스 제조방법{Method for making spicy soup sauce}Method for making spicy soup sauce

본 발명은 매운 국물용 양념소스 제조방법에 관한 발명으로, 구체적으로 본 발명은 육수를 제조하는 공정 및 상기 육수를 이용하여 매운 국물을 내기 위한 양념소스를 제공하여 매운 맛과 부드러운 맛을 동시에 느낄 수 있는 매운 국물용 양념소스 제조방법에 관한 것이다.The present invention relates to a method for manufacturing a seasoning sauce for spicy soup, and more specifically, the present invention provides a process for preparing a broth and a seasoning sauce for making a spicy broth using the broth, so that you can feel both spicy and soft taste at the same time. It relates to a method for manufacturing a seasoning sauce for spicy soup.

본 발명은 매운 국물용 양념소스 제조방법에 관한 것으로 육수를 제조하는 공정 및 상기 육수를 이용하여 매운 국물을 내기 위한 양념소스를 제공하는 공정에 관한 발명이다.The present invention relates to a method for producing a spicy sauce for spicy soup, and to a process for preparing a broth and a process for providing a seasoning sauce for making a spicy broth using the broth.

일반적으로 매운 양념의 제조의 경우 고추장, 고춧가루, 다진 마늘, 생강 등을 적절히 배합하여 배합된 양념을 수일 간 숙성을 통해 양념을 제조하게 된다. 또한 매운 맛을 조절하기 위해 고춧가루의 양에 따라 양념의 매운정도를 조절하게 된다.In general, in the case of the production of spicy seasoning, the seasoning is prepared by properly mixing red pepper paste, red pepper powder, minced garlic, ginger, and the like, and aging the blended seasoning for several days. In addition, to adjust the spiciness, the spicy level of the seasoning is adjusted according to the amount of red pepper powder.

또한 등록특허 제453769호에서는 월계수 잎 등을 이용한 양념소스 제조방법에 대해서 개시되어 있다. 이러한 소스의 경우에는 월계수 잎 등의 향을 통해 식미감을 돋을 수 있으나 영양 성분 공급 및 매운 맛 등을 선호하는 일반인에게는 소스로서의 부족한 점이 있다.In addition, Patent Registration No. 453769 discloses a method for manufacturing a seasoning sauce using bay leaves and the like. In the case of such a sauce, the flavor can be enhanced through the scent of bay leaf, etc., but there is a lack as a sauce for the general public who prefer the supply of nutrients and spicy taste.

또한 등록특허 제451998호에서는 과일과 야채엑기스를 이용한 양념소스 제조방법에 대해서 개시되어 있다. 이러한 소스의 경우에 역시 매운 맛 등을 내기에는 부족한 점이 있으며, 별도의 육수를 제조하는 공정 없이 직접 제조하기에 소스 또는 국물에서 우려낸 맛을 내기에는 부족한 점이 있다.In addition, Patent No. 451998 discloses a method for manufacturing a seasoning sauce using fruit and vegetable extracts. In the case of such a sauce, there is also a lack of spiciness and the like, and since it is produced directly without a process of preparing a separate broth, it is insufficient to give a taste brewed from a sauce or broth.

따라서 본 발명은 종래의 문제점을 해결하기 위하여 명태 등이 혼합되어 단백질이 풍부하고 청량고추가 혼합되어 매운 맛이 나는 육수물을 제조하고 나아가 캡사이신 등과 바나나의 영양 성분의 상호 조화에 의한 매운 맛 및 부드러운 맛의 매운 국물용 양념소스 제조방법에 관한 발명인 것이다.Therefore, in order to solve the problems of the prior art, the present invention prepares a spicy broth by mixing pollack, etc., which is rich in protein, and mixed with green chilli pepper, and furthermore, spicy and soft taste due to mutual harmony of nutrients such as capsaicin and banana. The invention relates to a method for manufacturing a seasoning sauce for spicy soup.

본 발명의 목적은 명태 등이 혼합되어 단백질이 풍부하고 청량고추가 혼합되어 매운 맛이 나는 육수물 제조를 통해 식미감이 좋은 매운 국물을 내기 위한 양념 소스를 제공하고자 한다.It is an object of the present invention to provide a seasoning sauce for producing a spicy broth with a good taste through the preparation of a spicy broth mixed with pollack, etc., rich in protein, and mixed with chilli pepper.

본 발명의 다른 목적은 상기 제조된 육수물을 통해 미숫가루 등의 양념을 통한 영양분을 제공하기 위한 매운 국물을 내기 위한 양념소스를 제공하고자 하는데 또 다른 목적이 있다.Another object of the present invention is to provide a seasoning sauce for making a spicy broth for providing nutrients through seasoning such as rice flour through the prepared broth.

본 발명의 또 다른 목적은 캡사이신 등과 바나나의 영양 성분의 상호 조화에 의한 매운 맛 및 부드러운 맛을 함께 느낄 수 있는 매운 국물을 내기 위한 양념소스를 제공하고자 하는데 또 다른 목적이 있다.Another object of the present invention is to provide a seasoning sauce for producing a spicy broth that can feel both spicy and soft taste by mutual harmony of the nutritional components of bananas and capsaicin.

본 발명의 상기 목적 및 기타의 목적은 하기 설명되는 본 발명에 의해 모두 달성될 수 있다.The above and other objects of the present invention can all be achieved by the present invention described below.

상기와 같은 목적을 달성하기 위하여 본 발명의 매운 국물을 내기 위한 양념소스를 제조방법은 육수를 제조하는 공정 및 상기 육수를 이용하여 매운 국물을 내기 위한 양념소스를 제공하는 공정을 포함하여 이를 통해 매운 맛과 부드러운 맛을 동시에 낼 수 있는 매운 국물을 내기 위한 양념소스에 관한 발명이다.In order to achieve the above object, the method for producing a seasoning sauce for making a spicy broth of the present invention includes a step of preparing a broth and a step of providing a seasoning sauce for making a spicy broth by using the broth. It is an invention of a seasoning sauce for making a spicy soup that can produce both taste and soft taste at the same time.

이를 상세히 살펴보면 물 28kg을 120℃ 이상으로 가열한 상태에서 다시마 120g~160g, 멸치 270~310g, 무우 1,550~1,950g, 대파 600g~1,000g, 청량고추 110g~150g, 통마늘 130g~170g, 양파 1,250g~1,650g, 명태 100g~300g, 어묵 0.8kg~1.2kg을 넣어 20~40분간 가열하여 끓인 육수를 제조하게 된다.In detail, when 28 kg of water is heated to 120℃ or higher, kelp 120g~160g, anchovies 270~310g, radish 1,550~1950g, green onion 600g~1,000g, chilli pepper 110g~150g, whole garlic 130g~170g, onion 1,250g Boiled broth is prepared by adding ~1,650g, pollock 100g~300g, and fish cake 0.8kg~1.2kg and heating it for 20~40 minutes.

상기의 육수를 제조하는 공정을 통해 우려낸 육수물 8kg와 청양고추가루 2.3kg을 기준으로 사이다 700g~900g, 미숫가루 900g~1100g, 소고기 분말가루 1.7kg~1.9kg, 백설탕 2.9kg~3.1kg, 흑설탕 1.9kg~2.1kg, 흑물엿 2.4kg~2.6kg, 후추 140~160g, 고추장 1kg~1.2kg, 캡사이신 350g~450g, 마늘즙 300g~400g, 생강즙 200g~300g, 양파즙 1.2kg~1.4kg, 바나나 0.9kg~1.1kg, 천연색소 5g을 넣어 혼합 교반하여 매운 국물을 내기 위한 양념소스를 제조하게 된다.Based on 8 kg of broth and 2.3 kg of cheongyang red pepper powder brewed through the process for preparing the above-mentioned broth, 700g~900g of cider, 900g~1100g of wheat flour, 1.7kg~1.9kg of beef powder, 2.9kg~3.1kg of white sugar, brown sugar 1.9kg~2.1kg, black starch syrup 2.4kg~2.6kg, pepper 140~160g, red pepper paste 1kg~1.2kg, capsaicin 350g~450g, garlic juice 300g~400g, ginger juice 200g~300g, onion juice 1.2kg~1.4kg, banana 0.9kg~1.1kg, 5g of natural pigment is mixed and stirred to make a spicy sauce.

본 발명은 육수를 제조하는 공정 및 상기 육수를 이용하여 매운 국물을 내기 위한 양념소스를 제공하는 공정으로 이루어진 매운 국물용 양념소스 제조방법을 통해 종래 양념소스에서 느낄 수 없었던 매운 맛과 부드러운 맛을 동시에 느낄 수 있다는 데 그 효과가 있다.The present invention provides a spicy and soft taste that could not be felt in conventional seasoning sauces at the same time through a method of manufacturing a seasoning sauce for spicy broth comprising a step of preparing a broth and a step of providing a seasoning sauce for making a spicy broth using the broth. It works because you can feel it.

본 발명은 육수를 제조하는 공정 및 상기 육수를 이용하여 매운 국물을 내기 위한 양념소스를 제공하는 공정으로 크게 구성된다. 이를 구체적으로 살펴보면 아래와 같다.The present invention is largely composed of a process for producing broth and a process for providing a seasoning sauce for making spicy broth using the broth. A detailed look at this is as follows.

1. 육수를 제조하는 공정1. The process of manufacturing broth

물 28kg을 120℃ 이상으로 가열한 상태에서 다시마 120g~160g, 멸치 270~310g, 무우 1,550~1,950g, 대파 600g~1,000g, 청량고추 110g~150g, 통마늘 130g~170g, 양파 1,250g~1,650g, 명태 100g~300g, 어묵 0.8kg~1.2kg을 넣어 20~40분간 가열하여 끓인 육수를 제조한다.When 28kg of water is heated to 120℃ or higher, kelp 120g~160g, anchovy 270~310g, radish 1,550~1950g, green onion 600g~1,000g, chilli pepper 110g~150g, whole garlic 130g~170g, onion 1,250g~1,650g , 100g~300g of pollack, 0.8kg~1.2kg of fish cakes, and heat for 20~40 minutes to prepare boiled broth.

상기 제조시 다시마 140g, 멸치 290g, 무우 1,750g, 대파 800g, 청량고추 130g, 통마늘 150g, 양파 1,450g, 명태 200g, 어묵 1kg을 넣는 것이 바람직하며 30분간 가열함이 바람직하다.During the preparation, 140 g of kelp, 290 g of anchovy, 1,750 g of radish, 800 g of green onion, 130 g of chilli pepper, 150 g of whole garlic, 1,450 g of onion, 200 g of pollock, 1 kg of fish cake is preferable, and heating for 30 minutes is preferable.

본 발명에서는 육수의 맛을 내기위해 명태를 이용하게 되는데 명태의 경우 단백질이 우수한 식품으로 성장과 생식에 필요한 필수아미노산이 풍부하며 우리 인체에 있어서 체액, 혈액의 중성을 유지하는데 매우 중요하며, 비타민 A와 나이아신이 풍부하여 인체의 피부와 점막에 중요한 식품이며, 특히 레티놀은 고운피부 및 주름방제에 탁월한 효능이 있다.In the present invention, pollock is used to taste the broth. In the case of pollock, it is a protein-rich food, rich in essential amino acids necessary for growth and reproduction, and is very important for maintaining the neutrality of body fluids and blood in our body, and vitamin A. Rich in niacin and niacin, it is an important food for the skin and mucous membranes of the human body. In particular, retinol has an excellent effect on fair skin and wrinkle control.

이러한 명태 성분이 물 28kg 대비 300g을 초과하는 경우 육수에 있어 비린 맛이 날수 있으며, 50g 미만인 경우 육수에 있어 명태 성분 및 미감을 느끼지 못하게 된다.If the amount of pollock ingredients exceeds 300g compared to 28kg of water, the broth may have a fishy taste, and if it is less than 50g, the pollock ingredient and taste in the broth will not be felt.

또한 상기 육수에 있어서 청량고추를 이용하게 되는데 청량고추의 경우 알칼로이드의 일종으로 고추의 매운 맛을 내게 되며, 미네랄 등 각종 영양소가 풍부하다. 상기와 같은 청량고추의 경우 물28kg 대비 110g 미만인 경우 일반 고추를 사용하는 경우와 동일한 매운 맛이 나게 되며 150g 초과의 경우 너무 매운 맛으로 인해 식미감에 있어 불쾌감을 줄 수 있다.In addition, in the broth, a cooling pepper is used. In the case of a cooling pepper, it is a kind of alkaloid and gives the spicy taste of red pepper, and is rich in various nutrients such as minerals. In the case of the cooling pepper as described above, when the amount is less than 110g compared to 28kg of water, it has the same pungent taste as when using ordinary red pepper, and when it exceeds 150g, it may give unpleasant taste in terms of taste due to the too spicy taste.

또한 어묵 1kg을 육수 제조시에 넣음으로써 신체 내의 칼슘을 제공하는 데 그 특징이 있다.In addition, it is characterized in that it provides calcium in the body by adding 1 kg of fish cakes during broth production.

2. 매운 국물을 내기 위한 양념소스 제조공정2. Seasoning sauce manufacturing process to make spicy soup

매운 국물을 내기 위한 양념소스를 제조하는 공정은 상기 육수를 제조하는 공정을 통해 우려낸 육수물 8kg와 청양고추가루 2.3kg을 기준으로 사이다 700g~900g, 미숫가루 900g~1100g, 소고기 분말가루 1.7kg~1.9kg, 백설탕 2.9kg~3.1kg, 흑설탕 1.9kg~2.1kg, 흑물엿 2.4kg~2.6kg, 후추 140~160g, 고추장 1kg~1.2kg, 캡사이신 350g~450g, 마늘즙 300g~400g, 생강즙 200g~300g, 양파즙 1.2kg~1.4kg, 바나나 0.9kg~1.1kg, 천연색소 5g을 넣어 혼합 교반하여 제조한다.The process of manufacturing the seasoning sauce for making spicy soup is based on 8 kg of the broth and 2.3 kg of Cheongyang red pepper powder brewed through the process of preparing the broth. 700g~900g of cider, 900g~1100g of wheat flour, 1.7kg of beef powder~ 1.9kg, white sugar 2.9kg~3.1kg, brown sugar 1.9kg~2.1kg, black starch syrup 2.4kg~2.6kg, pepper 140~160g, red pepper paste 1kg~1.2kg, capsaicin 350g~450g, garlic juice 300g~400g, ginger juice 200g~ 300g, 1.2kg~1.4kg of onion juice, 0.9kg~1.1kg of banana, and 5g of natural pigment are added and mixed and stirred.

상기 제조시 사이다 800g, 미숫가루 1000g, 소고기 분말가루 1.8kg, 백설탕 3kg, 흑설탕 2kg, 흑물엿 2.5kg, 후추 150g, 고추장 1.1kg, 캡사이신 400g, 마늘즙 350g, 생강즙 250g, 양파즙 1.3kg, 바나나 1kg, 천연색소 5g을 넣어 혼합 교반함이 바람직하다.800g of cider, 1000g of wheat flour, 1.8kg of beef powder, 3kg of white sugar, 2kg of brown sugar, 2.5kg of black starch syrup, 150g of black pepper, 1.1kg of red pepper paste, 400g of capsaicin, 350g of garlic juice, 250g of ginger juice, 1.3kg of onion juice, banana It is preferable to mix and stir with 1 kg and 5 g of natural dye.

상기 양념소스 제조에 있어 미숫가루가 첨가되게 되는데 1g당 4kcal로의 열량을 가지고 있어 탄수화물을 대체할 수 있으며 상기 20g 첨가시에 한끼 식사량에 버금가는 열량을 제공함으로써 양념을 통해 활동에너지를 제공할 수 있다는 데 그 특징이 있다. 이와 같은 미숫가루는 15g 미만인 경우 미숫가루의 맛을 느끼지 못하며, 30g초과인 경우 고 열량으로 신체의 비만을 형성할 수 있기에 바람직하지 못하다.Rice flour is added in the preparation of the seasoning sauce. It has a calorific value of 4 kcal per 1 g, so it can replace carbohydrates. When 20 g is added, it provides energy equivalent to the amount of a meal, thereby providing active energy through seasoning. It has its characteristics. If the amount of such wheat flour is less than 15 g, the taste of wheat flour is not felt, and if it is more than 30 g, it is undesirable because it can form obesity in the body due to high caloric content.

또한 청양고추와 더불어 캡사이신의 첨가로 신진대사를 촉진하며 기초대사량을 늘리고 특히 지방분해에 탁월한 효과가 있게 된다. 또한 상기 제조시에 캡사이신이 450g을 초과하는 경우 과다한 발한작용을 일으켜 거부감을 일으킬 수 있으며, 350g 미만인 경우에는 지방분해에 효과적이지 못하다는 문제점이 있다.In addition, the addition of capsaicin along with cheongyang pepper promotes metabolism, increases basal metabolic rate, and has an excellent effect on lipolysis in particular. In addition, when the amount of capsaicin exceeds 450 g during the preparation, excessive sweating may occur to cause rejection, and if it is less than 350 g, there is a problem in that it is not effective for lipolysis.

또한 바나나를 1kg 소스에 제공함으로써 바나나의 성분인 식물성 섬유의 일종이 펙틴을 통해 장의 기능을 활발하게 하고 변비에도 좋은 효과를 내며, 열을 내려주고 장을 촉촉하게 하는 성질이 있으므로 상기 캡사이신의 발한작용과 상호 작용하여 열을 내려주는 역할을 하게 됨으로 첫맛은 매운 맛 끝맛은 부드러운 맛을 느낄 수 있다는 데 그 특징이 있다. 더불어 1kg 초과한 바나나가 함유되는 경우에는 매운 맛을 느끼지 못하게 되며,In addition, by providing bananas in 1kg sauce, a kind of vegetable fiber, which is a component of bananas, activates intestinal functions through pectin, has a good effect on constipation, lowers heat and moisturizes the intestines, so the sweating action of capsaicin It interacts with and plays a role in reducing heat, so it has a characteristic that the first taste is spicy and the end taste is soft. In addition, if bananas exceeding 1 kg are contained, the spicy taste will not be felt.

1kg 미만의 바나나가 함유되는 경우 매운 맛에 대한 상호 보완작용을 하지 못한다는 데 문제점이 있다.If less than 1 kg of bananas are contained, there is a problem in that they do not complement each other for spicy taste.

상기의 공정을 통해 생성된 양념소스에 어묵을 넣고 100℃ 이상으로 끓여 고온에서 살균 처리하여 매운 국물 맛이 나는 어묵 국물을 제조할 수 있으며, 나아가 이러한 양념소스를 이용하여 각종 육류, 어류, 해산물, 떡 등에도 응용하여 매운 맛을 내는 양념소스로서의 기능을 발휘 할 수 있다는데 그 특징이 있다.Fish cakes can be prepared by putting fish cakes in the seasoning sauce produced through the above process, boiling them at 100°C or higher and sterilizing them at high temperatures, and furthermore, using these seasoning sauces, various meat, fish, seafood, Its characteristic is that it can be applied to rice cakes, etc., and can function as a spicy seasoning sauce.

Claims (3)

물 28kg을 120℃ 이상으로 가열한 상태에서 다시마 120g~160g, 멸치 270~310g, 무우 1,550~1,950g, 대파 600g~1,000g, 청량고추 110g~150g, 통마늘 130g~170g, 양파 1,250g~1,650g, 명태 100g~300g, 어묵 0.8kg~1.2kg을 넣어 20~40분간 가열하여 끓인 육수를 제조하는 공정; 및 상기의 육수를 제조하는 공정을 통해 우려낸 육수물 8kg와 청양고추가루 23kg을 기준으로 사이다 700g~900g, 미숫가루 900g~1100g, 소고기 분말가루 1.7kg~1.9kg, 백설탕 2.9kg~3.1kg, 흑설탕 1.9kg~2.1kg, 흑물엿 2.4kg~2.6kg, 후추 140~160g, 고추장 1kg~1.2kg, 캡사이신 350g~450g, 마늘즙 300g~400g, 생강즙 200g~300g, 양파즙 1.2kg~1.4kg, 바나나 0.9kg~1.1kg, 천연색소 5g을 넣어 혼합 교반하여 제조하는 공정;으로 이루어지는 것을 그 특징으로 하는 매운 국물을 내기 위한 양념소스 제조방법.When 28kg of water is heated to 120℃ or higher, kelp 120g~160g, anchovy 270~310g, radish 1,550~1950g, green onion 600g~1,000g, chilli pepper 110g~150g, whole garlic 130g~170g, onion 1,250g~1,650g , 100g ~ 300g of pollack, 0.8kg ~ 1.2kg of fish cakes and heating for 20 ~ 40 minutes to prepare a boiled broth; And 700g~900g of cider, 900g~1100g of wheat flour, 1.7kg~1.9kg of beef powder, 2.9kg~3.1kg of white sugar, brown sugar based on 8kg of broth and 23kg of cheongyang red pepper powder brewed through the process of preparing the broth above. 1.9kg~2.1kg, black starch syrup 2.4kg~2.6kg, pepper 140~160g, red pepper paste 1kg~1.2kg, capsaicin 350g~450g, garlic juice 300g~400g, ginger juice 200g~300g, onion juice 1.2kg~1.4kg, banana A method of producing a seasoning sauce for making spicy broth, characterized in that it consists of; a process of mixing and stirring 0.9kg~1.1kg, adding 5g of natural pigment. 제1항에 의해 제조된 매운 국물을 내기 위한 양념소스.A seasoning sauce for making a spicy broth prepared according to claim 1. 제2항에 의해 제조된 매운 국물을 내기 위한 양념소스가 포함된 매운 어묵 국물.A spicy fish cake soup containing a seasoning sauce for making a spicy broth prepared according to claim 2.
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Publication number Priority date Publication date Assignee Title
KR102620682B1 (en) 2023-03-30 2024-01-03 조신철 Manufacturing method of wosintang sauce and wosintang sauce made by the same that

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102620682B1 (en) 2023-03-30 2024-01-03 조신철 Manufacturing method of wosintang sauce and wosintang sauce made by the same that

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