KR20220096484A - The manufacturing method of black bean sauce using sea weed fusiforme noodles - Google Patents
The manufacturing method of black bean sauce using sea weed fusiforme noodles Download PDFInfo
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Abstract
Description
본 발명은 동결건조된 톳 분말가루를 이용하여 톳면을 만들고 상기 톳면으로 유니짜장을 제조하는 방법에 관한 것으로서, 더욱 상세하게는 톳 소비를 증대시킴은 물론 어린이들이 쉽게 톳의 효능을 섭취할 수 있도록 하는 톳면을 이용한 유니짜장의 제조방법에 관한 것이다.The present invention relates to a method of making hibiscus noodles using freeze-dried shiitake powder and manufacturing uni-jjajang using the hibiscus noodles, and more particularly, to increase hibiscus consumption and to allow children to easily ingest the efficacy of hibiscus. It relates to a manufacturing method of uni-jjajang using top noodles.
통상적으로 짜장면은 청나라 상인들이 부두 근로자들을 상대로 싸고 빨리 먹을 수 있는 음식을 개발하기 위해 만들어진 음식으로, 이후 이들은 특유의 상업적인 면을 활용해 한국인의 입맛에 맞는 짜장면의 맛을 만들어 내기 시작하였는데, 국내에서 많이 생산되는 양파와 당근을 넣은 뒤 춘장에 물을 타서 연하게 풀어낸 뒤 소스로 곁들였다. 6.25 전쟁 이후 미국은 전쟁의 피해를 입은 한국에 많은 식품들을 무료로 원조했는데 그 중에서도 가장 많이 지원된 것이 바로 '밀'이었다. 때마침 쏟아져 나온 값싼 밀가루와 짜장소스의 만남은 짜장면이라는 모든 한국인이 즐겨먹는 음식이 탄생되었다. 짜장면의 짜장소스는 식용유를 넣고 다진 고기와 각종 야채들을 함께 볶다가 춘장을 넣고 볶는 방법으로 제조된다.Usually, jajangmyeon is a food made by Qing dynasty merchants to develop cheap and quick-to-eat food for wharf workers. Later, they started to use their own commercial noodles to create a taste of jajangmyeon that suits the taste of Koreans. After adding onions and carrots, which are produced in large quantities, add water to Chunjang to soften it and serve with sauce. After the Korean War, the United States provided a lot of free food to Korea, which suffered from the war. Among them, 'wheat' was the most donated. The combination of cheap wheat flour and Jajang sauce, which was poured out just in time, gave birth to Jajangmyeon, a dish enjoyed by all Koreans. Jjajangmyeon is made by frying minced meat and various vegetables with cooking oil, then adding chunjang.
근래 들어 짜장면의 맛과 영양을 개선하기 위한 방안으로 종래의 춘장 또는 면에 다양한 재료를 추가하는 방법이 개발되어 왔다. 예를 들어 아래의 특허문헌 1에는 매밀짜장면을 제조하는 방법이 개시되어 있고, 특허문헌 2에는 해물짜장면을 제조하는 방법이 개시되어 있다.Recently, as a method to improve the taste and nutrition of jjajangmyeon, a method of adding various ingredients to conventional chunjang or noodles has been developed. For example,
하지만, 이러한 짜장면은 우리나라 사람들이 즐겨 먹는 음식이지만, 돼지고기 비계 기름을 주로 이용함으로써 느끼하고, 칼로리가 높아 여성들에게는 기호도가 떨어질 뿐만 아니라 식사 후 장시간 동안 속이 더부룩하다는 단점이 있다.However, although this type of jjajangmyeon is a favorite food eaten by Koreans, it is greasy because it mainly uses pork fat oil, and because of its high caloric content, it not only decreases the taste for women, but also has the disadvantage of feeling bloated for a long time after eating.
이에 본 발명자는 종래의 문제점을 해결하면서 기능성 웰빙 짜장면을 개발하기 위해 계속 연구를 진행하던 중 칼슘과 무기질 및 철분이 풍부하고 국민들의 건강 증진 향상을 기대할 수 있는 톳을 이용하여 유니짜장을 제조하는 방법을 개발하였다.Accordingly, the present inventors were continuously researching to develop functional well-being jjajangmyeon while solving the problems of the prior art. Method of manufacturing uni-jjajang using hibiscus, which is rich in calcium, minerals, and iron, and which can be expected to improve the health of the people has been developed.
본 발명은 동결건조된 톳 분말가루를 이용하여 톳면을 만들고 이 톳면으로 유니짜장을 제조할 수 있는 방법을 제공하는데 그 목적이 있다.It is an object of the present invention to provide a method for making tomijang by using freeze-dried shiitake powder and preparing uni-jjajang using the tomijang.
본 발명의 다른 목적은 톳 소비를 증대시킴은 물론 어린이들이 쉽게 톳의 효능을 섭취할 수 있도록 하는 톳면을 이용한 유니짜장의 제조방법을 제공함에 있다.Another object of the present invention is to provide a method for manufacturing uni-jjajang using hibiscus noodles, which increases consumption of hibiscus, and allows children to easily ingest the efficacy of hibiscus.
본 발명의 다른 목적은 유니짜장을 제조할 때 돼지고기, 오이, 마늘, 양파 등을 사용하여 톳에 들어있는 중금속 배출에 도움을 줄 수 있도록 하는 톳면을 이용한 유니짜장의 제조방법을 제공함에 있다.Another object of the present invention is to provide a method for manufacturing uni-jjajang using uni-jjajang, which uses pork, cucumber, garlic, onion, etc. to help discharge heavy metals contained in hibiscus.
본 발명에 따른 톳면을 이용한 유니짜장의 제조방법은, a) 동결건조된 톳 분말가루를 이용하되, 톳을 영하(-)85℃에서 3일 동안 동결건조시킨 후 이를 분쇄하는 단계; b) 밀가루 190g에 동결건조된 톳 분말가루 10g을 넣고 반죽한 후 이를 상온에서 10분 동안 숙성한 다음, 이를 통상의 제면기로 제면하여 톳면을 만드는 단계; c) 상기 b) 단계에서 만들어진 톳면에 통상의 짜장소스를 넣여 유니짜장으로 제조하는 단계를 포함하여 이루어지는 것을 특징으로 한다.According to the present invention, a method for manufacturing uni-jjajang using hibiscus noodles according to the present invention comprises the steps of: a) using freeze-dried hibiscus powder, freeze-drying hibiscus at minus (-)85°C for 3 days, and then pulverizing it; b) 190 g of wheat flour with 10 g of freeze-dried shiitake powder, kneaded, aged at room temperature for 10 minutes, and then made into noodles with a normal noodle making machine; c) It is characterized in that it comprises the step of preparing uni-jjajang by putting ordinary Jjajang sauce in the totmyeon made in step b).
본 발명에 따른 톳면을 이용한 유니짜장의 제조방법은 칼슘과 철분 및 무기질 성분이 풍부하기 때문에 국민들의 건강 증진 향상을 기대할 수 있으며, 특히 어린이들이 쉽게 톳의 효능을 섭취할 수 있는 장점이 있다.The manufacturing method of uni-jjajang using shiitake noodles according to the present invention can be expected to improve the health of the people because it is rich in calcium, iron, and mineral components, and in particular, it has the advantage that children can easily ingest the efficacy of hibiscus.
또한, 본 발명은 어린아이를 비롯하여 일반 대중들까지 선호하는 짜장면에 톳 성분을 첨가함으로써 국내 소비량이 적어 톳 소비가 갈수록 줄어드는 상황을 개선할 수 있고, 동결건조된 톳 분말가루를 이용하여 톳면을 제조하므로서 어릴 때 부터 톳을 먹는 환경을 만들어줄 수 있는 장점이 있다.In addition, the present invention can improve the situation in which shiitake consumption is gradually decreasing due to the small domestic consumption by adding a shiitake ingredient to jajangmyeon, which is preferred by children and the general public, and uses freeze-dried hibiscus powder to produce shiitake noodles Therefore, it has the advantage of creating an environment where people can eat shiitake from an early age.
특히, 본 발명은 유니짜장을 제조할 때 돼지고기, 오이, 마늘, 양파 등을 톳면에 첨가하여 유니짜장을 제조함으로써 톳에 들어있는 중금속을 배출하는데 도움을 줄 수 있는 장점이 있다.In particular, the present invention has an advantage in that it can help to discharge heavy metals contained in uni-jjajang by adding pork, cucumber, garlic, onion, etc. to top noodles to prepare uni-jjajang.
도 1은 본 발명의 바람직한 일 실시 예에 따른 동결건조된 톳 분말가루를 이용하여 톳면을 만들고, 상기 톳면으로 유니짜장을 제조하는 방법을 순차적으로 보여주고 있는 도면.1 is a view sequentially showing a method of making toppings by using freeze-dried shiitake powder, and manufacturing uni-jjajang using the toppings according to a preferred embodiment of the present invention.
이하 본 발명의 바람직한 실시 형태를 첨부된 도면을 참조하여 구체적으로 설명하면 다음과 같다. 후술 될 상세한 설명에서는 상술한 기술적 과제를 이루기 위해 본 발명에 있어 한 개의 대표적인 실시 예를 제시할 것이다. 그리고 본 발명으로 제시될 수 있는 다른 실시 예들은 본 발명의 구성에서 설명으로 대체한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the detailed description to be described later, one representative embodiment of the present invention will be presented in order to achieve the above-described technical problem. And other embodiments that can be presented as the present invention is replaced by the description in the configuration of the present invention.
본 발명에서는 유니짜장을 제조할 때, 동결건조된 톳 분말가루로 만들어진 톳면을 사용한다. 즉, 본 발명에서 사용되는 톳(학명: Hizikia fusiforme (HARVEY) OKAMURA)은 철분을 포함한 다양한 무기질 성분을 풍부하게 함유하고 있을 뿐 아니라 알긴산, 후코이단 등 갈조류 특유의 기능성 산성다당류와 양질의 식이섬유를 다량 함유하고 있으며, 좋은 식감과 신선한 향미 특성을 갖기 때문에 미역이나 김, 다시마 등과 함께 주로 식용되어온 대표적인 식용 해조류의 위치를 점하고 있다. 톳에 포함된 이러한 성분들은 사람이 섭취하였을 때 혈중 콜레스테롤을 저하시키고 대장암이나 변비와 같은 질환을 예방하고, 각종 성인병의 예방 및 치료에도 효과가 있는 것으로 알려져 있다.In the present invention, when preparing uni-jjajang, Totmyeon made from freeze-dried hibiscus powder is used. That is, the shiitake (scientific name: Hizikia fusiforme (HARVEY) OKAMURA) used in the present invention not only contains abundantly various inorganic components including iron, but also contains a large amount of functional acidic polysaccharides unique to brown algae such as alginic acid and fucoidan and high-quality dietary fiber. Because of its good texture and fresh flavor, it occupies the position of a representative edible seaweed that has been mainly eaten along with seaweed, laver, and kelp. It is known that these ingredients contained in chives lower blood cholesterol when ingested by humans, prevent diseases such as colon cancer and constipation, and are effective in preventing and treating various adult diseases.
이와 같은 다양한 효과가 있는 톳 성분을 남녀노소 누구나, 특히 어린아이들이 쉽게 접할 수 있도록 하기 위해 동결건조된 톳 분말가루를 이용하여 톳면을 제조한 다음 이를 유니짜장으로 먹을 수 있도록 하는 것이 본 발명에서 구현하고자 하는 기술적 사상이다.In order to make it possible for people of all ages, especially young children, to easily access hibiscus ingredients with various effects, the present invention embodied in the present invention to use freeze-dried shiitake powder to prepare shiitake noodles and then to eat them with uni-jjajang. This is the technical idea you want to make.
한편, 본 발명에서는 톳면을 이용한 유니짜장을 제조 시 다양한 조성물(재료)이 첨가되는데, 아래의 표 1에서는 본 발명의 각 재료 및 레시피를 구체적으로 제시한다.On the other hand, in the present invention, various compositions (materials) are added when manufacturing uni-jjajang using Totmyeon. Table 1 below shows each material and recipe of the present invention in detail.
이하 본 발명의 바람직한 일 실시 예에 의거 상세하 설명하겠는 바, 상기 본 발명이 실시 예에 의해 한정되는 것은 아니다.Hereinafter, it will be described in detail based on a preferred embodiment of the present invention, but the present invention is not limited by the embodiment.
{실시 예 1}{Example 1}
도 1은 본 발명에 따른 동결건조된 톳 분말가루를 이용하여 톳면을 만들고 이 톳면으로 유니짜장을 제조하는 방법을 보여주고 있는 도면이다.1 is a view showing a method of making tomijang using freeze-dried shiitake powder according to the present invention and manufacturing uni-jjajang using this tomijang.
상기 도 1을 참조하면, 본 발명에 따른 톳면을 이용한 유니짜장의 제조방법은, 먼저 동결건조된 톳 분말가루를 제조하는데, 구체적으로는 일반적인 톳을 흐르는 물에 세척한 후 이를 영하(-)85℃에서 3일 동안 동결시킨 뒤 통상의 동결건조기에 넣어 3일 동안 동결건조시킨 다음, 이를 분쇄기(일 예로, 한일주식회사, 후드믹서 HMF-3500TG)로 분쇄한다.Referring to FIG. 1, the method for manufacturing uni-jjajang using shiitake noodles according to the present invention involves first preparing freeze-dried shiitake powder, specifically, washing common shiitake in running water, and then washing it under running water. After being frozen at ℃ for 3 days, put in a conventional freeze dryer and freeze-dried for 3 days, and then pulverized with a grinder (for example, Hanil Co., Ltd., hood mixer HMF-3500TG).
다음, 밀가루 190g에 동결건조된 톳 분말가루 10g을 넣고 반죽한 후 상온에서 10분 동안 숙성한다. 이때, 반죽과정에서 소금을 첨가하게 되는데, 상기 소금은 총 무게의 1%를 첨가하는 것이 바람직하다.Next, add 10g of freeze-dried shiitake powder to 190g of wheat flour, knead it, and then ripen for 10 minutes at room temperature. At this time, salt is added during the kneading process, and it is preferable to add 1% of the total weight of the salt.
한편, 본 발명에서는 밀가루 200g에 소금 2g을 넣고 반죽한 후 상온에서 10분 동안 숙성을 진행하였는데, 이를 대조군으로 하였다. 또한 본 발명의 동결건조된 톳 분말가루를 밀가루에 첨가하여 반죽하고 숙성을 진행한 것을 실험군이라 하였다. 이때, 반죽시에는 당연히 물이 첨가된다.Meanwhile, in the present invention, 200 g of wheat flour was mixed with 2 g of salt, and then aged at room temperature for 10 minutes, which was used as a control group. In addition, the freeze-dried shiitake powder of the present invention was added to wheat flour, kneaded, and aged was referred to as the experimental group. At this time, of course, water is added during kneading.
이후, 동결건조된 톳 분말가루와 밀가루로 반죽하고 숙성한 것을 통상의 제면기(일 예로, 대광공업사, KD-KD-57)에 넣어 제면(이하 '본 발명의 톳면'이라 함)하였으며, 역시 대조군의 반죽물을 통상의 제면기에 넣어 제면(이하 '대조군 면'이라 함)하였다.After that, kneaded with freeze-dried shiitake powder and wheat flour and aged was put in a normal noodle making machine (eg, Daegwang Industrial Co., Ltd., KD-KD-57) to make noodles (hereinafter referred to as 'Top noodles of the present invention'), and also a control group The dough was put in a normal noodle making machine to make noodles (hereinafter referred to as 'control noodles').
상기와 같은 방법으로 제조된 본 발명의 톳면과 대조군 면을 이용하여 각각 유니짜장을 제조하였는데, 그 제조방법은 아래와 같다.The uni-jjajang was prepared using the Totmyeon of the present invention and the control noodles prepared in the same manner as described above, respectively, and the manufacturing method is as follows.
먼저, 생강을 다지고, 양파와 호박은 사방 0.5cm로 네모썰기를 하고, 상기 표 1에서 제시한 돼지고기는 다지고, 오이는 채를 썰어 찬물에 담궈 둔다. 다음, 물을 끓여서 본 발명의 톳면과 대조군 면을 각각 따로 삶은 후, 물기를 빼고, 면수는 버리지 않는다. 이후, 춘장을 볶아주게 되는데, 즉 춘장의 2~3배 량의 기름을 팬에 넣고 춘장을 볶아준다.First, mince ginger, cut onion and pumpkin into 0.5 cm squares, mince pork presented in Table 1 above, chop cucumber and put it in cold water. Next, boil water and boil the noodles of the present invention and the control noodles separately, drain the water, and do not discard the noodles. After that, the chunjang is fried, that is, put 2-3 times the amount of oil in the pan and stir-fry the chunjang.
다음, 후라이팬에 기름을 두르고, 먼저 향채를 넣고 볶은 뒤 간장과 청주를 넣어 볶아주면서 여기에 양파, 다진 돼지고기, 호박 순으로 넣고 다시 볶아주고, 여기에 다시 볶은 춘장을 넣어 한번더 볶은 뒤 육수 1컵을 넣고, 소금과 설탕을 넣어 끓여주면서 녹말물을 넣어 농도를 조절하고 참기름을 넣어 마무리 한다.Next, put oil in a frying pan, add the spices and stir-fry it first, then add soy sauce and sake and stir-fry it. Add onion, minced pork, and pumpkin in this order and stir-fry again. Add 1 cup, add salt and sugar to boil, add starch water to adjust the concentration, and add sesame oil to finish.
끝으로, 삶은 면(즉, 본 발명의 톳면과 대조군 면)을 면수에 한번 더 끓여 데친 뒤 그릇에 담고, 위에서 만들어진 춘장을 담게 되면 완성된다.Finally, boiled noodles (that is, totmyeon and control noodles of the present invention) are boiled once more in noodles, blanched, put in a bowl, and the chunjang made above is added.
한편, 본 발명에서는 톳면을 이용하여 제조된 유니짜장과 대조군 면, 즉 밀가루만을 이용하여 제조된 유니짜장의 관능검사를 실시하였으며, 이는 도 2에 구체적으로 도시하였다.On the other hand, in the present invention, the sensory test of uni-jajang prepared using tot noodles and the control noodles, that is, uni-jjajang prepared using only wheat flour, was specifically shown in FIG. 2 .
상기 도 2를 참조하면, 본 발명의 톳면을 이용한 유니짜장(실험군)은 일반적인 유니짜장(대조군)보다 색, 향, 맛, 식감, 기호도, 상품성 면에서 월등히 뛰어남을 알 수 있다.Referring to FIG. 2, it can be seen that the uni-jjajang (experimental group) using the tombyeon of the present invention is significantly superior to the general uni-jjajang (control group) in color, flavor, taste, texture, preference, and marketability.
Claims (1)
a) 동결건조된 톳 분말가루를 이용하되, 톳을 영하(-)85℃에서 3일 동안 동결건조시킨 후 이를 분쇄하는 단계;
b) 밀가루 190g에 동결건조된 톳 분말가루 10g을 넣고 반죽한 후 이를 상온에서 10분 동안 숙성한 다음, 이를 통상의 제면기로 제면하여 톳면을 만드는 단계;
c) 상기 b) 단계에서 만들어진 톳면에 통상의 짜장소스를 넣여 유니짜장으로 제조하는 단계를 포함하여 이루어지는 것을 특징으로 하는 톳면을 이용한 유니짜장의 제조방법.
In the manufacturing method of uni-jjajang using totmyeon,
a) using freeze-dried shiitake powder, but freeze-drying hibiscus at minus (-)85° C. for 3 days and then pulverizing it;
b) 190 g of wheat flour with 10 g of freeze-dried shiitake powder, kneaded, aged at room temperature for 10 minutes, and then made into noodles with a normal noodle making machine;
c) A method for producing uni-jjajang using uni-jjajang, characterized in that it includes the step of preparing uni-jjajang by adding ordinary jajang sauce to the top-myeon made in step b).
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000056937A (en) | 1999-02-26 | 2000-09-15 | 도수만 | A manufacturing method of noodles made from buckwheat |
| KR20020039526A (en) | 2000-11-21 | 2002-05-27 | 방공진 | Seafood scene and its manufacturing method |
| KR20180115006A (en) | 2017-04-12 | 2018-10-22 | 김태섭 | Method for manufacturing black-bean-sauce noodles comprising Chicken breast |
| KR20180119823A (en) | 2017-04-26 | 2018-11-05 | 이하영 | Method for manufacturing black-bean-sauce noodles comprising coconut |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000056937A (en) | 1999-02-26 | 2000-09-15 | 도수만 | A manufacturing method of noodles made from buckwheat |
| KR20020039526A (en) | 2000-11-21 | 2002-05-27 | 방공진 | Seafood scene and its manufacturing method |
| KR20180115006A (en) | 2017-04-12 | 2018-10-22 | 김태섭 | Method for manufacturing black-bean-sauce noodles comprising Chicken breast |
| KR20180119823A (en) | 2017-04-26 | 2018-11-05 | 이하영 | Method for manufacturing black-bean-sauce noodles comprising coconut |
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