KR20210134181A - Soy Sauce Marinated Crab manufactured through Soy Sauce Marinated Crab Manufacturing Method and Its Manufacturing Method - Google Patents
Soy Sauce Marinated Crab manufactured through Soy Sauce Marinated Crab Manufacturing Method and Its Manufacturing Method Download PDFInfo
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- KR20210134181A KR20210134181A KR1020200052961A KR20200052961A KR20210134181A KR 20210134181 A KR20210134181 A KR 20210134181A KR 1020200052961 A KR1020200052961 A KR 1020200052961A KR 20200052961 A KR20200052961 A KR 20200052961A KR 20210134181 A KR20210134181 A KR 20210134181A
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- 238000004519 manufacturing process Methods 0.000 title claims description 28
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 80
- 235000002789 Panax ginseng Nutrition 0.000 claims abstract description 23
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 23
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 23
- 235000008434 ginseng Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000284 extract Substances 0.000 claims abstract description 17
- 235000013599 spices Nutrition 0.000 claims abstract description 13
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000013736 caramel Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 239000006188 syrup Substances 0.000 claims abstract description 10
- 235000020357 syrup Nutrition 0.000 claims abstract description 10
- 241000208340 Araliaceae Species 0.000 claims abstract 3
- 238000000034 method Methods 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 19
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 244000273928 Zingiber officinale Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 7
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 7
- 240000004670 Glycyrrhiza echinata Species 0.000 claims description 7
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 7
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 7
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 7
- 239000001728 capsicum frutescens Substances 0.000 claims description 7
- 229940010454 licorice Drugs 0.000 claims description 7
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 6
- 241001454694 Clupeiformes Species 0.000 claims description 6
- 235000019513 anchovy Nutrition 0.000 claims description 6
- 241001061264 Astragalus Species 0.000 claims description 5
- 235000006533 astragalus Nutrition 0.000 claims description 5
- 210000004233 talus Anatomy 0.000 claims description 5
- 241000234282 Allium Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 244000070406 Malus silvestris Species 0.000 claims description 2
- 235000021016 apples Nutrition 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims description 2
- 241000220324 Pyrus Species 0.000 claims 1
- 239000011248 coating agent Substances 0.000 claims 1
- 238000000576 coating method Methods 0.000 claims 1
- 235000021017 pears Nutrition 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 abstract description 11
- 241000238557 Decapoda Species 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 8
- 238000002360 preparation method Methods 0.000 abstract 2
- 244000010000 Hovenia dulcis Species 0.000 abstract 1
- 235000008584 Hovenia dulcis Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 240000004371 Panax ginseng Species 0.000 description 20
- 241000411851 herbal medicine Species 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 244000061520 Angelica archangelica Species 0.000 description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241001105098 Angelica keiskei Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt 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
- A23L27/50—Soya sauce
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- 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
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
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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
Description
본 발명은 간장게장의 제조방법 및 이의 제조방법을 통해 제조된 간장게장에 관한 것으로, 더욱 상세하게는 헛개나무, 홍삼 및 월계수 잎 등을 가공 첨가하여 영양이 풍부한 게의 새로운 맛을 가진 간장게장에 관한 것이다.The present invention relates to a method for producing soy sauce crab and to a soy sauce crab prepared through the method, and more particularly, to soy sauce crab with a new taste of nutritious crab by processing and adding Heotgae tree, red ginseng and bay leaves. it's about
일반적으로 간장게장은 게(Crab)에 장을 달여 부어 담근 한국 고유의 젓갈류의 일종으로, 이러한 간장게장은 깨끗하게 손질하여 물기를 제거한 게에 간장을 부어 약 2개월 내지 6개월간 숙성하여 만들어지는 것이 일반적이다.다시 말해서, 간장게장의 제조과정은 게를 간장에 침지하여 1∼2주 숙성시킨 후 게와 간장을 분리한 다음 간장을 달여 다시 이 달인 간장에 게를 침지하여 1∼2주 숙성시킨다. 그리고, 재차 게와 간장을 분리한 다음 간장을 달이고 다시 이 간장에 게를 침지하여 1∼2주 숙성시킨 후 이와 같은 공정을 2∼3회 반복함으로써 간장게장을 제조한다. 이때, 간장게장 제조시 사용하는 간장에 마늘, 마른 통고추 및 술 등을 넣어 끓인 것을 사용하면더욱 감칠맛이 나는 게장이 된다. 그러나, 전술한 바와 같은 종래의 기술에 따른 간장게장의 제조방법에 따라 제조된 간장게장은 게의 비린내와 간장에서 오는 구릿한 맛을 제거하기 위하여 짜게 하거나 또는 약간의 술을 첨가하는 방법밖에 사용을 하지 않았기 때문에 이러한 게장은 짜게 되고 또한 구릿한 맛과 냄새가 나는 등의 문제점이 있었다. 아울러, 전술한 바와 같은 종래의 기술에 따른 간장게장의 제조방법에 따라 제조된 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 general, soy sauce crab is a kind of salted fish unique to Korea made by pouring and pouring soy sauce on crab. In other words, in the process of making soy sauce crab, the crab is immersed in soy sauce and aged for 1 to 2 weeks, then the crab and soy sauce are separated, then the soy sauce is fermented, and the crab is immersed in the soy sauce, which is the decoction, and aged for 1 to 2 weeks. . Then, after separating the crab and soy sauce, the soy sauce is decoctioned, and the crab is immersed in the soy sauce and aged for 1-2 weeks, and then this process is repeated 2-3 times to produce soy sauce crab. At this time, if garlic, dried whole red pepper, and alcohol are added to the soy sauce used in the production of soy sauce crab, it will be more savory. However, in order to remove the fishy smell of crab and the bitter taste from soy sauce, soy sauce crab prepared according to the method for producing soy sauce crab according to the prior art as described above is only used by salting or adding a little alcohol. Since it was not done, such crabjang was salty and had problems such as a coppery taste and smell. In addition, soy sauce crab prepared according to the method for producing soy sauce crab according to the prior art as described above generally uses only soy sauce, so there is a problem that there is no other than nutrients that crabs have, of course, it contains a lot of salt. There is a problem that can lead to nutritional imbalance due to soy sauce.
본 발명은 전술한 종래 기술의 제반 문제점을 해결하기 위해 안출된 것으로, 한약재를 이용한 간장소스와 홍삼을 가공한 흑삼 및 월계수 잎을 이용한 향신료와 헛개나무 추출물을 이용한 간장게장을 제조함으로써 새로운 맛의 간장게장을 제공할 수 있도록 한 간장게장의 제조방법 및 이의 제조방법을 통해 제조된 간장게장을 제공함에 그 목적이 있다. 본 발명에 따른 기술의 다른 목적은 한약재를 이용한 간장소스와 홍삼을 가공한 흑삼 및 월계수 잎을 이용한 향신료와 헛개나무 추출물을 이용한 간장게장을 제조함으로써 게가 가지고 있는 고유의 영양과 첨가재료가 가지는 영양분이 혼합된 영양이 풍부한 간장게장을 제공할 수 있도록 함에 그 목적이 있다. 아울러, 본 발명에 따른 기술은 한약재를 이용한 간장소스와 홍삼을 가공한 흑삼 및 월계수 잎을 이용한 향신료와 헛개나무 추출물을 이용한 간장게장을 제조하여 맛과 영양이 풍부한 간장게장을 제공함으로써 소비자들로 하여금 선택의 폭을 넓게 할 수 있도록 함에 있다.The present invention has been devised to solve the problems of the prior art described above, and a soy sauce with a new taste by preparing soy sauce using herbal medicines, spices using black ginseng and bay leaves processed with red ginseng, and soy sauce crab extracts An object of the present invention is to provide a method for manufacturing soy sauce crab and a method for preparing soy sauce crab prepared through the method for providing crab sauce. Another object of the technology according to the present invention is to prepare soy sauce using herbal medicines, spices using black ginseng and bay leaves processed with red ginseng, and soy sauce crab paste using Heotgae tree extract, thereby providing unique nutrition of crabs and nutrients of additives. The purpose is to provide this mixed nutrient-rich soy sauce crab. In addition, the technology according to the present invention produces soy sauce crab using herbal medicines, spices using black ginseng and bay leaves processed with red ginseng, and soy sauce crab extract using Heotgae tree extract, thereby providing consumers with rich taste and nutrients. This is to allow a wider range of choices.
전술한 바와 같은 목적을 달성하기 위해 구성되는 본 발명은 다음과 같다. 즉, 본 발명에 따른 간장게장의 제조방법은 (a) 간장 100 중량부에 대하여 물 90∼110 중량부, 마른 통고추 4∼6 중량부, 당귀 4∼6 중량부, 감초1∼3 중량부, 황기 1∼3 중량부, 생강 4∼6 중량부, 멸치 4∼6 중량부 및 다시마 3∼5 중량부의 조성비로 혼합 조성하여 80∼100°C의 온도조건하에서 1∼3시간 동안 가열하여 간장소스를 제조하는 단계; (b) 홍삼 100 중량부에 대하여 물 70∼90 중량부, 간장 10∼30 중량부, 설탕 10∼30 중량부, 물엿 10∼30 중량부 및 소금 1∼3 중량부의 조성비로 혼합 조성하여 50∼90°C의 온도조건하에서 20∼60분간 가열하는 가운데 홍삼의 중량에 대하여 캐러멜 2∼10 중량부를 첨가하여 졸인 후 건조시켜 흑삼을 제조하는 단계; (c) 양파 100 중량부에 대하여 대파 40∼60 중량부, 마늘 90∼110 중량부, 생강 40∼60 중량부 및 월계수 잎 2∼10 중량부의 조성비로 혼합 조성하여 팬에 올리브유 2∼10 중량부를 두르고 100∼250°C의 온도조건하에서 5∼30분간 볶은 다음 그늘에서 건조시킨 상태에서 분쇄하여 분말 상의 향신료를 제조하는 단계 (d) 헛개나무 100 중량부에 대하여 물 900∼1100 중량부, 배 40∼60 중량부 및 사과 40∼60 중량부의 조성비로 혼합 조성하여 80∼150°C의 온도조건하에서 1∼3시간 동안가열한 다음 이물질을 걸러내어 헛개나무 추출액을 제조하는 단계; 및 (e) 단계 (a)의 과정에서 제조된 간장소스 100 중량부에 대하여 단계 (b)의 과정에서 제조된 흑삼 10∼20 중량부, 단계 (c)의 과정에서 제조된 향신료 20∼30 중량부, 단계 (d)의 과정에서 제조된 헛개나무 추출액 40∼60 중량부 및 세척한 게 120∼130 중량부의 조성비로 혼합하여 0∼4°C의 온도조건하에서 7∼60일간 숙성시켜 간장게장을 제조하는 단계를 포함한 구성으로 이루어진다. 전술한 바와 같은 본 발명에 따른 단계 (b)의 과정은 홍삼, 물, 간장, 설탕, 물엿 및 소금을 혼합 조성하여 가열하는 과정에서 가열물이 1/3가량 남았을 때 캐러멜을 투입하여 검게 졸이는 가운데 젓가락으로 살짝 묻혀보아 가느다란 실이 나기 시작하면 불을 내린 다음 졸인 흑삼을 건져 건조시키는 구성으로 이루어질 수 있다. 한편, 본 발명의 다른 특징인 간장게장은 전술한 바와 같은 제조방법을 통해 제조되어진다.The present invention configured to achieve the object as described above is as follows. That is, the method for producing soy sauce crab according to the present invention comprises (a) 90 to 110 parts by weight of water, 4 to 6 parts by weight of dried whole red pepper, 4 to 6 parts by weight of Angelica keiskei, 1-3 parts by weight of licorice based on 100 parts by weight of soy sauce, Soy sauce by mixing 1 to 3 parts by weight of astragalus, 4 to 6 parts by weight of ginger, 4 to 6 parts by weight of anchovy and 3 to 5 parts by weight of kelp, and heating it under a temperature of 80 to 100 °C for 1 to 3 hours. preparing a; (b) 50 to 90 parts by weight of water, 10 to 30 parts by weight of soy sauce, 10 to 30 parts by weight of sugar, 10 to 30 parts by weight of starch syrup, and 1-3 parts by weight of salt based on 100 parts by weight of red ginseng. Preparing black ginseng by adding 2 to 10 parts by weight of caramel based on the weight of red ginseng while heating it for 20 to 60 minutes under a temperature condition of 90 ° C, simmering and drying; (c) 40 to 60 parts by weight of green onion, 90 to 110 parts by weight of garlic, 40 to 60 parts by weight of ginger, and 2 to 10 parts by weight of bay leaf based on 100 parts by weight of onion, mixed composition with 2 to 10 parts by weight of olive oil in a pan Step (d) 900 to 1100 parts by weight of water, 40 parts by weight of water per 100 parts by weight of Heotgae tree, followed by roasting for 5 to 30 minutes under a temperature condition of 100 to 250 ° C, and then pulverizing in a dry state in the shade. A step of mixing composition in a composition ratio of -60 parts by weight and 40-60 parts by weight of apples, heating under a temperature condition of 80-150°C for 1-3 hours, and then filtering out foreign substances to prepare an extract of Heotgae tree; And (e) 10 to 20 parts by weight of black ginseng prepared in the process of step (b), 20 to 30 parts by weight of the spice prepared in the process of step (c), based on 100 parts by weight of the soy sauce prepared in the process of step (a) Part, 40-60 parts by weight of the extract prepared in step (d) and 120-130 parts by weight of the washed crab are mixed and aged for 7-60 days under a temperature of 0-4°C to make soy sauce crab It consists of a configuration including a manufacturing step. In the process of step (b) according to the present invention as described above, when about 1/3 of the heated water remains in the process of heating by mixing red ginseng, water, soy sauce, sugar, starch syrup, and salt, caramel is added to boil black When a thin thread starts to come out by lightly dipping it with chopsticks, turn off the heat and then remove the boiled black ginseng and dry it. On the other hand, soy sauce crab, which is another feature of the present invention, is manufactured through the manufacturing method as described above.
본 발명의 기술에 따르면 한약재를 이용한 간장소스와 홍삼을 가공한 흑삼 및 월계수 잎을 이용한 향신료와 헛개나무 추출물을 이용한 간장게장을 제조함으로써 새로운 맛의 간장게장을 제공할 수가 있다. 또한, 본 발명에 따른 기술은 한약재를 이용한 간장소스와 홍삼을 가공한 흑삼 및 월계수 잎을 이용한 향신료와 헛개나무 추출물을 이용한 간장게장을 제조함으로써 게가 가지고 있는 고유의 영양과 첨가재료가 가지는 영양분이 혼합된 영양이 풍부한 간장게장을 제공할 수가 있다.아울러, 본 발명에 따른 기술은 한약재를 이용한 간장소스와 홍삼을 가공한 흑삼 및 월계수 잎을 이용한 향신료와 헛개나무 추출물을 이용한 간장게장을 제조하여 맛과 영양이 풍부한 간장게장을 제공함으로써 소비자들로 하여금 선택의 폭을 넓게 할 수가 있다는 장점이 있다.According to the technology of the present invention, it is possible to provide soy sauce crab with a new taste by preparing soy sauce using herbal medicines, spices using black ginseng and bay leaves processed with red ginseng, and soy sauce crab extract using Heotgae tree extract. In addition, the technology according to the present invention produces soy sauce using herbal medicines, spices using black ginseng and bay leaves processed with red ginseng, and soy sauce crab paste using Heotgae tree extract. It is possible to provide mixed nutrient-rich soy sauce crab. In addition, the technology according to the present invention prepares soy sauce crab using herbal medicines, black ginseng processed red ginseng, and spices using bay leaves and soy sauce crab extract using heotgae tree extract. It has the advantage of providing consumers with a wide range of choices by providing soy sauce crab that is rich in and nutritious.
이하에서는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 본 발명을 용이하게 실시할 수 있는 바람직한 실시 예를 상세히 설명한다. 본 발명에 따른 간장게장은 간장소스 제조과정, 흑삼 제조과정, 향신료 제조과정, 헛개나무 추출물 제조과정 및 앞서 제조된 재료의 혼합물에 게를 넣어 일정기간 숙성시키는 과정을 통해 제조되어진다. 전술한 바와 같은 간장게장의 제조과정 중 향신료 제조과정은 게의 비릿한 맛을 제거하기 위한 향신료의 제조하는 과정이고, 헛개나무 추출물 제조과정은 간장게장의 맛을 부드럽게 하기 위한 추출물을 제조하는 과정이다.본 발명에 따른 간장게장의 제조방법을 보다 상세하게 설명하면 다음과 같다. 먼저, 단계 (a)의 과정은 게를 침지시키기 위한 간장소스를 제조하는 과정으로, 이 간장소스 제조과정에서는 간장, 물, 마른 통고추, 당귀, 감초, 황기, 생강, 멸치 및 다시마를 일정 조성비로 혼합 조성하여 일정시간 동안 가열을 통해 게를 침지시키기위한 간장소스를 제조하게 된다. 전술한 바와 같은 간장소스의 제조과정에서 간장, 물, 마른 통고추, 당귀, 감초, 황기, 생강, 멸치 및 다시마의 조성비는 간장 100 중량부에 대하여 물 90∼110 중량부, 마른 통고추 4∼6 중량부, 당귀 4∼6 중량부, 감초 1∼3 중량부, 황기 1∼3 중량부, 생강 4∼6 중량부, 멸치 4∼6 중량부 및 다시마 3∼5 중량부의 조성비로 혼합 조성되어진다. 한편, 전술한 바와 같은 간장소스의 제조과정에서 일정 조성비로 혼합 조성된 간장, 물, 마른 통고추, 당귀, 감초, 황기, 생강, 멸치 및 다시마는 80∼100°C의 온도조건하에서 1∼3시간 동안 가열되어진다. 다시 말해서, 본 발명에 따른 간장소스의 제조과정은 간장 100 중량부에 대하여 물 90∼110 중량부, 마른 통고추 4∼6 중량부, 당귀 4∼6 중량부, 감초 1∼3 중량부, 황기 1∼3 중량부, 생강 4∼6 중량부, 멸치 4∼6 중량부및 다시마 3∼5 중량부의 조성비로 혼합 조성하여 80∼100°C의 온도조건하에서 1∼3시간 동안 가열하여 간장소스를 제조하게 된다. 본 발명에 따른 간장게장의 제조방법에서 두 번째의 과정인 단계 (b)의 흑삼 제조과정은 홍삼을 흑삼으로 제조하는 과정을 말하는 것으로, 이러한 흑삼의 제조과정에서는 홍삼, 물, 간장, 설탕, 물엿, 소금 및 캐러멜의 재료들이 사용되어진다. 전술한 바와 같은 단계 (b)의 과정인 흑삼의 제조과정에서 사용되는 홍삼, 물, 간장, 설탕, 물엿, 소금 및 캐러멜의 조성비는 홍삼 100 중량부에 대하여 물 70∼90 중량부, 간장 10∼30 중량부, 설탕 10∼30 중량부, 물엿 10∼30 중량부, 소금 1∼3 중량부 및 캐러멜 2∼10 중량부의 조성비로 이루어져 일정시간 동안 가열을 통해 홍삼을 흑삼으로 제조하게 된다. 한편, 전술한 바와 같이 흑삼의 제조과정에서 일정 조성비로 혼합 조성된 홍삼, 물, 간장, 설탕, 물엿, 소금 및 캐러멜은 50∼90°C의 온도조건하에서 20∼60분간 가열을 통해 홍삼을 흑삼으로 제조하게 된다. 즉, 흑삼의 제조과정은 일정 조성비로 혼합 조성된 홍삼, 물, 간장, 설탕, 물엿 및 소금을 50∼90°C의 온도조건하에서 20∼60분간 가열하는 가운데 홍삼의 중량에 대하여 캐러멜 2∼10 중량부를 첨가하여 졸인 후 건조시켜 흑삼을 제조하게 된다. 다시 말해서, 본 발명에 따른 흑삼의 제조과정은 홍삼 100 중량부에 대하여 물 70∼90 중량부, 간장 10∼30 중량부, 설탕 10∼30 중량부, 물엿 10∼30 중량부 및 소금 1∼3 중량부의 조성비로 혼합 조성하여 50∼90°C의 온도조건하에서 20∼60분간 가열하는 가운데 홍삼의 중량에 대하여 캐러멜 2∼10 중량부를 첨가하여 졸인 후 건조시켜 흑삼을 제조하게 된다. 본 발명에서는 전술한 바와 같이 홍삼, 물, 간장, 설탕, 물엿 및 소금을 혼합 조성하여 가열하는 과정에서 가열물이 1/3가량 남았을 때 캐러멜을 투입하여 검게 졸이는 가운데 젓가락으로 살짝 묻혀보아 가느다란 실이 나기시작하면 불을 내린 다음 졸인 흑삼을 건져 건조시킴으로써 홍삼을 흑삼으로 제조하였다.Hereinafter, a preferred embodiment in which a person skilled in the art to which the present invention pertains can easily practice the present invention will be described in detail. Soy sauce crab according to the present invention is manufactured through a process of aging for a certain period of time by putting crabs in a mixture of ingredients prepared in the past and in a process of manufacturing soy sauce, manufacturing of black ginseng, manufacturing of spices, manufacturing of Heotgae tree extract. Among the manufacturing processes of soy sauce crab as described above, the spice manufacturing process is a process of preparing spices to remove the fishy taste of crabs, and the Heotgae tree extract manufacturing process is a process of preparing an extract for softening the taste of soy sauce crab. The manufacturing method of soy sauce crab according to the present invention will be described in more detail as follows. First, the process of step (a) is a process of preparing a soy sauce for immersing crab. A soy sauce for immersing crabs through heating for a certain period of time is prepared by mixing composition. In the process of preparing the soy sauce as described above, the composition ratio of soy sauce, water, dried whole red pepper, angelica, licorice, astragalus, ginger, anchovy and kelp is 90 to 110 parts by weight of water and 4 to 6 parts by weight of dried whole red pepper based on 100 parts by weight of soy sauce. Parts, Angelica 4-6 parts by weight, licorice 1-3 parts by weight, Astragalus 1-3 parts by weight, ginger 4-6 parts by weight, anchovy 4-6 parts by weight and kelp 3-5 parts by weight are mixed composition. On the other hand, soy sauce, water, dried whole red pepper, angelica, licorice, astragalus, ginger, anchovy and kelp prepared by mixing in a certain composition ratio in the process of preparing soy sauce as described above under a temperature condition of 80 to 100 ° C for 1 to 3 hours heated while In other words, the manufacturing process of the soy sauce according to the present invention is 90 to 110 parts by weight of water, 4 to 6 parts by weight of dried whole red pepper, 4 to 6 parts by weight of angelica, 1-3 parts by weight of licorice, 1 to 3 parts by weight of licorice based on 100 parts by weight of soy sauce. Prepare a soy sauce by mixing it in a composition ratio of ∼3 parts by weight, ginger 4-6 parts by weight, anchovy 4-6 parts by weight, and kelp 3-5 parts by weight and heating it for 1-3 hours under a temperature condition of 80-100°C. will do The black ginseng manufacturing process of step (b), which is the second process in the manufacturing method of soy sauce crab according to the present invention, refers to the process of manufacturing red ginseng into black ginseng. , salt and caramel ingredients are used. The composition ratio of red ginseng, water, soy sauce, sugar, starch syrup, salt and caramel used in the manufacturing process of black ginseng, which is the process of step (b) as described above, is 70 to 90 parts by weight of water and 10 to 10 parts by weight of soy sauce based on 100 parts by weight of red ginseng. It consists of 30 parts by weight, 10-30 parts by weight of sugar, 10-30 parts by weight of starch syrup, 1-3 parts by weight of salt, and 2-10 parts by weight of caramel. On the other hand, as described above, red ginseng, water, soy sauce, sugar, starch syrup, salt and caramel mixed in a certain composition ratio during the manufacturing process of black ginseng are heated for 20-60 minutes under a temperature condition of 50-90°C to prepare black ginseng. will be manufactured with That is, in the manufacturing process of black ginseng, red ginseng, water, soy sauce, sugar, starch syrup and salt mixed in a certain composition ratio are heated for 20 to 60 minutes under a temperature condition of 50 to 90 °C, and caramel 2 to 10 based on the weight of red ginseng. After boiling by adding parts by weight, it is dried to produce black ginseng. In other words, the manufacturing process of black ginseng according to the present invention is based on 100 parts by weight of red ginseng, 70 to 90 parts by weight of water, 10 to 30 parts by weight of soy sauce, 10 to 30 parts by weight of sugar, 10 to 30 parts by weight of starch syrup, and 1-3 parts by weight of salt. Black ginseng is prepared by adding 2 to 10 parts by weight of caramel based on the weight of red ginseng while mixing the composition with a composition ratio of 50 to 90 °C for 20 to 60 minutes under a temperature condition of 50 to 90 ° C, adding 2 to 10 parts by weight of caramel, and then drying it. In the present invention, as described above, when about 1/3 of the heated water is left in the heating process by mixing red ginseng, water, soy sauce, sugar, starch syrup and salt, add caramel and boil it to blacken it. When this starts to come out, turn off the fire, then pick up the boiled black ginseng and dry it to make red ginseng.
Claims (1)
b) 홍삼 100 중량부에 대하여 물 70∼90 중량부, 간장 10∼30 중량부, 설탕 10∼30 중량부, 물엿 10∼30 중량부 및 소금 1∼3 중량부의 조성비로 혼합 조성하여 50∼90°C의 온도조건하에서 20∼60분간 가열하는 가운데 홍삼의 중량에 대하여 캐러멜 2∼10 중량부를 첨가하여 졸인 후 건조시켜 흑삼을 제조하는 단계
(c) 양파 100 중량부에 대하여 대파 40∼60 중량부, 마늘 90∼110 중량부, 생강 40∼60 중량부 및 월계수 잎 2∼10 중량부의 조성비로 혼합 조성하여 팬에 올리브유 2∼10 중량부를 두르고 100∼250°C의 온도조건하에서 5∼30분간 볶은 다음 그늘에서 건조시킨 상태에서 분쇄하여 분말 상의 향신료를 제조하는 단계
(d) 헛개나무 100 중량부에 대하여 물 900∼1100 중량부, 배 40∼60 중량부 및 사과 40∼60 중량부의 조성비로 혼합 조성하여 80∼150°C의 온도조건하에서 1∼3시간 동안 가열한 다음 이물질을 걸러내어 헛개나무 추출액을 제조하는 단계 및
(e) 단계 (a)의 과정에서 제조된 간장소스 100 중량부에 대하여 단계 (b)의 과정에서 제조된 흑삼 10∼20 중량부, 단계 (c)의 과정에서 제조된 향신료 20∼30 중량부, 단계 (d)의 과정에서 제조된 헛개나무 추출액 40∼60 중량부 및 세척한 게 120∼130 중량부의 조성비로 혼합하여 0∼4°C의 온도조건하에서 7∼60일간 숙성시켜 간장게장을 제조하는 단계를 포함한 구성으로 이루어진 간장게장의 제조방법.
(a) 90 to 110 parts by weight of water, 4 to 6 parts by weight of dried whole red pepper, 4 to 6 parts by weight of angelicae, 1-3 parts by weight of licorice, 1-3 parts by weight of astragalus, 4-6 parts by weight of ginger based on 100 parts by weight of soy sauce A step of preparing a soy sauce by mixing it with a composition ratio of 4 to 6 parts by weight of anchovies and 3 to 5 parts by weight of kelp and heating it for 1 to 3 hours under a temperature condition of 80 to 100 °C
b) 50 to 90 parts by weight of 70 to 90 parts by weight of water, 10 to 30 parts by weight of soy sauce, 10 to 30 parts by weight of sugar, 10 to 30 parts by weight of starch syrup, and 1-3 parts by weight of salt based on 100 parts by weight of red ginseng A step of preparing black ginseng by adding 2 to 10 parts by weight of caramel based on the weight of red ginseng while heating it under a temperature condition of °C for 20 to 60 minutes, simmering it and drying it
(c) 40 to 60 parts by weight of green onion, 90 to 110 parts by weight of garlic, 40 to 60 parts by weight of ginger, and 2 to 10 parts by weight of bay leaf based on 100 parts by weight of onion, mixed composition with 2 to 10 parts by weight of olive oil in a pan The step of manufacturing powdered spices by coating and roasting for 5 to 30 minutes under a temperature condition of 100 to 250 ° C, and then pulverizing in a dry state in the shade.
(d) Mix composition in a composition ratio of 900 to 1100 parts by weight of water, 40 to 60 parts by weight of pears, and 40 to 60 parts by weight of apples with respect to 100 parts by weight of hutgae tree, and heated for 1 to 3 hours under a temperature condition of 80 to 150 ° C. and then filtering out foreign substances to prepare an extract of Heotgae tree and
(e) 10 to 20 parts by weight of the black ginseng prepared in the process of step (b), 20 to 30 parts by weight of the spice prepared in the process of step (c) based on 100 parts by weight of the soy sauce prepared in the process of step (a) , 40 to 60 parts by weight of the extract prepared in step (d) and 120 to 130 parts by weight of the washed crab are mixed and aged for 7 to 60 days under a temperature of 0 to 4°C to prepare soy sauce crab A method of manufacturing soy sauce crab consisting of a step comprising the steps of:
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| KR102350970B1 (en) * | 2021-01-26 | 2022-01-17 | 김철호 | Manufacturing Method of Crab preserved in Soy Sauce with Mild Flavor |
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