KR20220037063A - Octopus Method for making spice source - Google Patents

Octopus Method for making spice source Download PDF

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KR20220037063A
KR20220037063A KR1020200119564A KR20200119564A KR20220037063A KR 20220037063 A KR20220037063 A KR 20220037063A KR 1020200119564 A KR1020200119564 A KR 1020200119564A KR 20200119564 A KR20200119564 A KR 20200119564A KR 20220037063 A KR20220037063 A KR 20220037063A
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seasoning sauce
ingredients
present
taste
octopus
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KR1020200119564A
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Korean (ko)
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김태수
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온쿡컴퍼니 주식회사
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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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L17/50—Molluscs
    • 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
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; 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
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/16—Taste affecting agent

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  • Chemical & Material Sciences (AREA)
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Abstract

The present invention relates to a method for manufacturing a seasoning sauce and a seasoning sauce. More specifically, the present invention relates to a method for manufacturing a seasoning sauce and a seasoning sauce, which can improve the taste of food by harmoniously cooking various natural medicinal substances and ingredients, and enable consumers to ingest various nutritious ingredients that are effective. According to the present invention, it is possible to improve the taste by removing an unpleasant odor peculiar to some ingredients and softening the meat texture according to the characteristics thereof when cooking food made mainly of c, pork belly, and mushrooms.

Description

주꾸미 양념소스의 제조방법 및 양념소스{Octopus Method for making spice source} Octopus Method for making spice source

본 발명은 양념소스의 제조방법 및 양념소스에 관한 것으로서, 보다 상세히는 각종 약재 및 재료들을 조화롭게 조리하여 음식의 맛을 향상시키고 각종 영양 및 효능들을 섭취할 수 있도록 하며, 주꾸미와 삼겹살, 버섯을 주재료로 한 음식요리시, 재료 특유의 불쾌한 냄새 등을 없애주고 특성을 살려 육질을 부드럽게 하는 등 미감을 향상시키는 양념소스의 제조방법 및 양념소스에 관한 것이다.The present invention relates to a method for manufacturing a seasoning sauce and a seasoning sauce, and more particularly, to cook various medicinal substances and ingredients harmoniously to improve the taste of food and to ingest various nutrients and effects, and to include jockey, pork belly, and mushrooms as main ingredients. It relates to a method for producing a seasoning sauce and a seasoning sauce that improve aesthetics such as removing unpleasant odors peculiar to ingredients and softening meat quality by taking advantage of the characteristics of raw materials in cooking.

근자에 들어 여러 곳에서 많이 음식으로 조리하는 주꾸미와 삼겹살요리는 아주 좋은 음식 궁합을 가지고 있어 음식점이나 가정 등에서 식사나 안주용 등으로 널리 애용되고 있으나, 때때로 비린내와 양념해서 요리했을 때 주꾸미가 질기거나 하는 경우가 많아 좋은 요리를 맛있게 먹을 수 없는 문제점이 있었다.Zucchini and samgyeopsal dishes, which are often cooked in various places in recent years, have a very good food compatibility and are widely used as meals or snacks at restaurants and at home. In many cases, there was a problem that it was not possible to eat good food deliciously.

본 발명은 주꾸미와 삼겹살의 좋은 궁합을 양념소스의 미비함으로 오는 비린내와 주꾸미의 질김을 좋은 양념소스로 자체개발하여 기존문제점을 해소하며, 요리의 미각을 한층더 향상시킬 수 있도록 하는 것이다.The present invention is to solve the existing problems and further improve the taste of cuisine by developing the fishy smell and the toughness of the octopus from the lack of seasoning sauce to solve the existing problems.

본 발명은 물 1000g에 당귀, 감초, 오가피, 생강, 엄나무, 둥글레, 구기자, 대추를 투입하고 끓인 후, 내용물을 건져내서 한방육수로 조리하는 단계와; 상기의 한방육수에 매실원액 90g~110g과, 마늘 45g~55g, 양파 90g~110g, 배 135g~165g, 설탕 90g~110g, 태양초고추가루 450g~550g, 청양고추가루 450g~550g, 물엿 900g~1100g, 녹차 4g~5g, 후추 13g~17g, 고추장 1350g~1650g, 다시다 45g~55g을 투입하고 배합하는 단계로 이루어짐을 특징으로하는 양념소스의 제조방법 및 양념소스를 제안하는 것이다.The present invention comprises the steps of: putting Angelica basil, licorice root, sagebrush, ginger, mulberry, goji berries, goji berries, and jujubes in 1000 g of water and boiling them, then retrieving the contents and cooking them in herbal broth; 90g~110g plum juice, garlic 45g~55g, onion 90g~110g, pear 135g~165g, sugar 90g~110g, suncho pepper powder 450g~550g, Cheongyang red pepper powder 450g~550g, starch syrup 900g~1100g in the herbal broth above. , green tea 4g~5g, pepper 13g~17g, red pepper paste 1350g~1650g, and Dasida 45g~55g are added and mixed to propose a method for producing a seasoning sauce and a seasoning sauce.

또는 본 발명은 상기의 양념소스를 상온에서 6일~7일 동안 숙성시키는 단계를 포함하는 것을 특징으로 한다.Alternatively, the present invention is characterized in that it comprises the step of aging the seasoning sauce at room temperature for 6 to 7 days.

이상으로 살펴본 바와 같이, 본 발명은 상기한 바와 같은 각종 재료 및 제조과정을 통해 다양한 맛을 내는 양념 소스를 여러 가지의 음식에 첨가하여 맛과 향을 높여주고 입맛을 자극하여 음식의 맛을 한층더 향상시킬 수 있는 효과가 있다.As described above, the present invention enhances the taste and flavor of food by adding a seasoning sauce that produces various flavors through various ingredients and manufacturing processes as described above to various foods, and stimulates the taste buds to further enhance the taste of food. There is an effect that can be improved.

물론, 본 발명은 각종 약재 및 재료들의 영양소와 약효, 효능 등이 잘 어울려진 건강식품으로 골고루 섭취할 수 있으며, 건강식으로서 인체의 건강에도 매우 이로운 효과가 있다.Of course, the present invention can be evenly ingested as a health food in which the nutrients, medicinal effects, and efficacy of various medicinal substances and materials are well matched, and has a very beneficial effect on the health of the human body as a health food.

본 발명의 양념소스는 근자에 들어 소비자들로부터 각광받고 있는 주꾸미와 삼겹살, 버섯 등을 이용한 음식의 경우, 본 발명의 양념소스를 사용하여 웰빙식품으로서 미식가들의 미감을 충족시킬 수 있는 효과가 수반된다.The seasoning sauce of the present invention has the effect of satisfying the aesthetic sense of gourmets as a well-being food by using the seasoning sauce of the present invention in the case of food using zucchini, pork belly, and mushrooms, which have recently been spotlighted by consumers. .

주꾸미 양념소스의 제조방법 및 양념소스Manufacturing method and seasoning sauce for octopus sauce

본 발명의 양념소스의 제조방법 및 양념소스는, 물 1000g에 당귀, 감초, 오가피, 생강, 엄나무, 둥글레,The method for producing the seasoning sauce and the seasoning sauce of the present invention are, in 1000 g of water, angelica, licorice, cucumber, ginger,

구기자, 대추를 투입하고 끓인 후, 내용물을 건져내서 한방육수로 조리하는 단계와, 상기의 한방육수에 매실원액 90g~110g과, 마늘 45g~55g, 양파 90g~110g, 배 135g~165g, 설탕 90g~110g, 태양초고추가루 450g~550g, 청양고추가루 450g~550g, 물엿 900g~1100g, 녹차 4g~5g, 후추 13g~17g, 고추장 1350g~1650g, 다시다 45g~55g을 투입하고 배합하는 단계로 이루어짐을 특징으로 한다.After putting in Goji berries and jujubes and boiling, scooping out the contents and cooking with herbal broth, 90g~110g of plum stock, 45g~55g of garlic, 90g~110g of garlic, 135g~165g of pear, 90g of sugar ~110g, Taeyangcho red pepper powder 450g~550g, Cheongyang red pepper powder 450g~550g, starch syrup 900g~1100g, green tea 4g~5g, pepper 13g~17g, red pepper paste 1350g~1650g, Dasida 45g~55g characterized.

또는, 상기의 양념소스를 상온에서 6일~7일 동안 숙성시키는 단계를 거치는 것이 바람직하며, 이러한 과정을 거쳐 한층더 뛰어난 맛을 풍미할 수 있다.Alternatively, it is preferable to undergo a step of aging the seasoning sauce at room temperature for 6 to 7 days, and through this process, a superior taste can be enjoyed.

위를 더욱 자세하게 설명하면 다음과 같다.The above is described in more detail as follows.

먼저, 본 발명의 양념소스를 제조하기 위해 한방육수를 조리한다.First, to prepare the seasoning sauce of the present invention, oriental medicine broth is cooked.

상기의 한방육수는 물 1000g을 준비하고, 당귀, 감초, 오가피, 생강, 엄나무, 둥글레, 구기자, 대추를 적정량으로 동일한 비율로 투입한 후, 불조절하면서 충분히 끓여낸 것으로, 각종 영양성분 및 약효를 섭취할 수 있기에 건강에도 매우 이로운 것이다. 또한 후각적으로도 한약 약재의 향을 느낄 수가 있어서 미각을 향상시킬 수 있다.The oriental herbal broth is prepared by preparing 1000 g of water, and adding Angelica basil, licorice root, sagebrush, ginger, mulberry, wolfberry, goji berry, and jujube in the same ratio in an appropriate amount, and then boils it sufficiently while adjusting the heat, and various nutrients and medicinal effects are consumed It can be very beneficial for your health as well. In addition, the sense of smell can be improved because you can feel the aroma of herbal medicines.

여기서, 상기 재료들의 주요성분 및 효능을 살펴보면, 당귀는 주성분이 정유(精油), 자궁흥분성 성분, 자당, 비타민 E 등으로, 그 성질은 온(溫)하며 독이 없고, 신맛과 단맛이 나는데 약간 쓴맛을 느낄 수 있으며, 주로 심장, 간, 비장의 3경(三經)에 작용하는 것으로 알려져 있다.Here, looking at the main components and effects of the above ingredients, Angelica guinea pig is mainly composed of essential oil, uterine excitatory component, sucrose, vitamin E, etc., and its properties are mild and non-toxic. It is known that it mainly acts on the three scenes of the heart, liver, and spleen.

상기 감초(甘草)는 일명 '약방의 감초'라 칭할 정도로 한약재로 널리 사용되며, 주로 뿌리를 섭취하는데, 단맛이 나서 감미료 등으로 사용한다.The licorice (甘草) is widely used as a herbal medicine to the extent that it is also called 'yakbang's licorice'.

상기 오가피는 일명 '가시오가피'라 하며, 당뇨병에서는 혈당치 억제작용, 항스트레스 작용도 해명되어 인체의 항상성 유지, 자율신경 실조증 치료에 양호, 면역기능의 활성화에 의한 감염증의 예방 치유, 고혈압, 저혈압의 안정화 등 다양한 효능을 가진다.In diabetes, the blood sugar level suppression action and anti-stress action are also elucidated, so it is good for the maintenance of homeostasis of the body, good for autonomic ataxia treatment, prevention of infection by activation of immune function, stabilization of high blood pressure and low blood pressure etc. have various effects.

상기 엄나무는 관절염, 종기, 암, 피부병 등 염증질환에 탁월한 효과가 있고, 신경통에도 잘 들으며, 만성간염같은 간장질환에도 효과가 크고, 늑막염, 풍습으로 인한 부종 등에도 좋은 효과가 있으며, 진통작용도The oak tree has an excellent effect on inflammatory diseases such as arthritis, boils, cancer, skin diseases, etc., is good for neuralgia, has a great effect on liver diseases such as chronic hepatitis, has a good effect on pleurisy, edema caused by customs, etc., and analgesic action

상당하다.considerable

상기 둥글레는 허약체질을 강하게 하는 강장, 강정 효과가 있으며, 근경에 convallamarin, convallarinThe roundworm has tonic and strong effects to strengthen the weak constitution, and convallamarin, convallarin for rootstock

kaempferolglucoside, quercitol과 비타민 A가 함유되어 있으며, 이밖에도 전분 25.6~35.6퍼센트와 점액질이 들어 있다. 잎과 줄기에는 azetidine-2-carboxylic acid가 함유되어 있다.It contains kaempferolglucoside, quercitol and vitamin A. In addition, it contains 25.6~35.6% starch and mucilage. Leaves and stems contain azetidine-2-carboxylic acid.

상기 구기자(枸杞子)는 기력을 돋워주는 것으로 알려져 있는데, 특히 피로회복에 효과, 면역력 강화, 그리고, 자양강정효과, 정력체력증강, 피로회복효과와, 내장기능 및 지방간을 예방하고 간을 보호하며, 혈액순환을 좋게 하며, 혈당을 낮추고 이뇨, 해열, 변비, 가래, 천식을 낫게 하고 기침을 멈춘다. 필수 아미노산인 타우린, r-아미노버터산이 포함되어 있다.The goji berry (枸杞子) is known to boost energy, and in particular, it is effective in recovering from fatigue, strengthening immunity, and nourishing and rejuvenating effect, enhancing stamina, improving fatigue, preventing internal function and fatty liver, and protecting the liver. , improves blood circulation, lowers blood sugar, relieves diuresis, fever, constipation, phlegm, asthma, and stops coughing. It contains the essential amino acids taurine and r-aminobuteric acid.

다음, 상기의 한방육수는 몸에 좋은 매실원액을 투입하여 맛을 향상시키는데, 상기 매실원액은 90g~110g을 투입하는 것이 가장 바람직하다.Next, the oriental herbal broth improves the taste by adding a plum undiluted solution that is good for the body.

상기 매실원액은 매실에는 구연산, 사과산, 화박산 등 유기산이 많이 함유되어 있다. 또한, 체질 개선 효과, 간장을 보호 및 간 기능향상, 해독작용, 소화 불량, 위장 장애에 탁월하고, 칼슘의 흡수율을 높이며, 살균 및 살충작용이 뛰어난 것으로 알려져 있다.The plum undiluted solution contains a lot of organic acids such as citric acid, malic acid, and hwavacic acid in plum. In addition, it is known to be excellent in constitution improvement effect, protecting the liver and improving liver function, detoxification, indigestion, and gastrointestinal disorders, increasing calcium absorption, and sterilizing and insecticidal action.

이어, 상기의 한방육수에 마늘 45g~55g, 양파 90g~110g, 배 135g~165g, 설탕 90g~110g, 태양초고추가루Then, 45g~55g of garlic, 90g~110g of onion, 135g~165g of pear, 90g~110g of sugar, and Taeyangcho pepper powder in the herbal broth above

450g~550g, 청양고추가루 450g~550g, 물엿 900g~1100g, 녹차 4g~5g, 후추 13g~17g, 고추장 1350g~1650g, 다시다 45g~55g을 투입한 후, 재료의 맛이 서로 어울리도록 충분히 저어 배합된 양념소스로 제조된다.Add 450g~550g, cheongyang red pepper powder 450g~550g, starch syrup 900g~1100g, green tea 4g~5g, pepper 13g~17g, red pepper paste 1350g~1650g, dashida 45g~55g, stir enough to mix the taste of the ingredients together. Made with seasoned sauce.

상기의 재료 중에서 대표적으로, 녹차는 인체에 유익한 카로틴, 비타민 C, 비타민 E의 항산화 비타민과 칼륨, 마그네슘 등의 무기질 성분이 함유되어 있으며, 또한 카테킨(catechin)이라는 성분은 항산화 작용을 하는 폴리 페놀의 한 종류로 유해 활성산소를 차단하여 노화와 암을 줄이는 효과가 있는 등 다양한 효능이 있다.Among the above ingredients, green tea typically contains antioxidant vitamins such as carotene, vitamin C, and vitamin E beneficial to the human body, as well as inorganic components such as potassium and magnesium. As one type, it has various effects such as blocking harmful free radicals and reducing aging and cancer.

다음, 상기의 양념소스는 실내의 상온에서 6일~7일 동안 숙성시키는 단계를 거쳐, 상기 한방육수 및 각종 재료들이 숙성되면서 울어나 한층더 조화로운 풍미를 느낄 수 있게 된다.Next, the seasoning sauce is aged for 6 to 7 days at room temperature at room temperature, and as the oriental herbal broth and various ingredients are matured, the seasoning can be experienced and a more harmonious flavor can be felt.

본 발명의 양념소스를 이용하여 상기와 같이 예시한 주꾸미와 삼겹살과 버섯을 주재료로 하는 음식을 조리함에 있어서, 주꾸미의 질감을 부드럽게 하고 주꾸미와 삼겹살의 특유의 비린내와 느끼함을 제거하는 등, 음식의 맛과 향을 한층더 향상시킬 수 있음은 물론, 양념소스의 각종 영양분 및 효능들을 함께 섭취할 수 있어 건강에도 매우 이로운 것이다.In cooking the octopus, samgyeopsal and mushroom as the main ingredients as exemplified above by using the seasoning sauce of the present invention, the texture of the octopus is softened and the peculiar fishy smell and feeling of the octopus and samgyeopsal are removed, etc. Not only can the taste and flavor of the sauce be further improved, but also various nutrients and effects of the seasoning sauce can be consumed together, which is very beneficial for health.

상기 주꾸미를 돼지고기 삼겹살과 함께 매운 불고기양념으로 무쳐서 숯불에 구워 먹는 것도 별미이지만, 본 발명의 양념소스를 곁들여 먹으면 한층더 뛰어난 맛을 느낄 수 있다.It is a delicacy to marinate the jukumi with pork belly with spicy bulgogi seasoning and grill it over charcoal.

주꾸미는 일반적으로 알려진 바와 같이, 지방산과 디에이치에이(DHA)를 다량으로 함유하고 있을 뿐만 아니라, 담석용해 간장의 해독기능 강화, 혈중 콜레스테롤 수치 감소, 혈압정상화, 당뇨병 예방, 시력회복 및 근육의 피로회복 등에 좋은 타우린이 다량함유되어 있으며, 칼로리가 낮으면서도 우리 몸에 꼭 필요한 필수아미노산이 풍부하게 함유되어 있는 건강식품으로 선호도가 좋은 음식이다.As is generally known, zucchini contains a large amount of fatty acids and DHA, as well as dissolving gallstones, strengthening the liver's detoxification function, reducing blood cholesterol levels, normalizing blood pressure, preventing diabetes, restoring eyesight and muscle fatigue. It contains a large amount of taurine, which is good for recovery, and is a popular health food because it contains a lot of essential amino acids that are essential for our body while being low in calories.

돼지고기는 신장을 보하면서 음기(陰氣)를 보해주는 효능이 뛰어나지만 지방과 콜레스테롤치가 높은 것이 단점이나, 반면 주꾸미는 체내 콜레스테롤치를 내려주는 타우린이 다량 함유되어 돼지고기의 단점을 해결해준다.Pork has an excellent effect of protecting the kidneys and nourishing the yin (陰气), but the disadvantage is that it has high fat and cholesterol levels.

버섯은 수분 90%, 당질 5.1%, 단백질 2%, 지질 0.3% 등으로 이루어져 있고 저칼로리의 건강식품으로, 비타민A를 제외한 대부분의 비타민이 골고루 함유되어 있으며, 철분과 비타민B₂비타민D가 풍부하게 함유되어 있다. 또한, 구아닐산이라는 성분에 의해 특유의 감칠맛을 느낄 수 있다.Mushrooms are made up of 90% water, 5.1% carbohydrates, 2% protein, and 0.3% lipids. As a low-calorie health food, it contains most vitamins except vitamin A, and contains abundant iron and vitamin B₂ and vitamin D. has been In addition, a unique umami taste can be felt by a component called guanylic acid.

특히, 버섯은 항암 및 항종양 작용, letinan의 작용을 하고 혈압 및 혈중콜레스테롤 강하작용을 하며, 당뇨병, 비만, 동맥경화, 고혈압의 개선작용을 하며, 장기를 튼튼하게 하게 한다.In particular, mushrooms have anticancer and antitumor actions, letinan action, blood pressure and blood cholesterol lowering action, diabetes, obesity, arteriosclerosis, hypertension, and make organs strong.

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