KR950013412A - 된장을 이용한 짜장소스의 제조방법 - Google Patents
된장을 이용한 짜장소스의 제조방법 Download PDFInfo
- Publication number
- KR950013412A KR950013412A KR1019930024941A KR930024941A KR950013412A KR 950013412 A KR950013412 A KR 950013412A KR 1019930024941 A KR1019930024941 A KR 1019930024941A KR 930024941 A KR930024941 A KR 930024941A KR 950013412 A KR950013412 A KR 950013412A
- Authority
- KR
- South Korea
- Prior art keywords
- miso
- sauce
- add
- manufacturing
- jjajang
- Prior art date
Links
- 244000294411 Mirabilis expansa Species 0.000 title claims abstract 8
- 235000015429 Mirabilis expansa Nutrition 0.000 title claims abstract 8
- 235000013536 miso Nutrition 0.000 title claims abstract 8
- 238000004519 manufacturing process Methods 0.000 title claims abstract 4
- 235000015067 sauces Nutrition 0.000 title abstract 5
- 235000015277 pork Nutrition 0.000 claims abstract 3
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract 2
- 240000004160 Capsicum annuum Species 0.000 claims abstract 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract 2
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract 2
- 244000061456 Solanum tuberosum Species 0.000 claims abstract 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract 2
- 239000001728 capsicum frutescens Substances 0.000 claims abstract 2
- 239000000203 mixture Substances 0.000 claims abstract 2
- 235000000346 sugar Nutrition 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 2
- 244000068988 Glycine max Species 0.000 claims 4
- 235000010469 Glycine max Nutrition 0.000 claims 4
- 240000002234 Allium sativum Species 0.000 claims 1
- 235000019737 Animal fat Nutrition 0.000 claims 1
- 241000283690 Bos taurus Species 0.000 claims 1
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 claims 1
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 claims 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 claims 1
- 229920002472 Starch Polymers 0.000 claims 1
- 235000015278 beef Nutrition 0.000 claims 1
- 210000000988 bone and bone Anatomy 0.000 claims 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims 1
- 235000013890 disodium inosinate Nutrition 0.000 claims 1
- 235000004611 garlic Nutrition 0.000 claims 1
- 235000013923 monosodium glutamate Nutrition 0.000 claims 1
- 235000012015 potatoes Nutrition 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 235000014102 seafood Nutrition 0.000 claims 1
- 235000011803 sesame oil Nutrition 0.000 claims 1
- 239000008159 sesame oil Substances 0.000 claims 1
- 229940073490 sodium glutamate Drugs 0.000 claims 1
- 235000019698 starch Nutrition 0.000 claims 1
- 239000008107 starch Substances 0.000 claims 1
- 235000015112 vegetable and seed oil Nutrition 0.000 claims 1
- 239000008158 vegetable oil Substances 0.000 claims 1
- 235000000832 Ayote Nutrition 0.000 abstract 1
- 240000004244 Cucurbita moschata Species 0.000 abstract 1
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 206010035664 Pneumonia Diseases 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 238000001784 detoxification Methods 0.000 abstract 1
- 230000037213 diet Effects 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 239000008157 edible vegetable oil Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 1
- 235000015136 pumpkin Nutrition 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
Classifications
-
- 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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Dispersion Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
가. 청구범위에 기재된 발명이 속한 기술분야
된장을 이용한 짜장소스의 제조방법
나. 발명이 해결하려고 하는 기술적 과제
본 발명은 종래의 춘장은 첨가제등이 많이 첨가되어 건강상 좋지않을 뿐아니라 종래에는 된장을 국이나 찌게 혹은 쌈장으로만 조리하여서 단조로운 식단을 이루어왔는 바 전래된장을 짜장소스로 개발하여 어린이들의 기호에도 맞고 국민 누구나가 섭취할 수 있도록 널리 보급할 수가 있도록 하되 첨가재료 중 된장에 들어있는 효모와 효소등의 작용으로 간장강화, 해독작용, 정장, 강정, 정혈, 건뇌, 암예방등을 함으로서 매우 유용한 영양적 가치를 발휘할 수 있도록 한 것이다.
다. 발명의 해결 방법의 요지
된장 5~30%, 고추장 5~30%를 식용유지를 두른 후라이팬에 투입하여 중불에서 5~10분간 볶은 후 돈육이나 감자 등 물과 돼지쪄엑스, 양파, 호박, 설탕등을 넣고 끓인 후 전분을 넣고 잘 혼합한다. 혼합후 조미료를 넣고 생산되는 것을 특징으로 하는 된장을 이용한 짜장소스의 제조방법.
라. 발명의 중요한 용도
된장을 이용한 짜장소스의 제조방법
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (1)
- 재래식된장 혹은 개량식 된장 혹은 일본식된장 5~30%, 고추장 5~30%, 콩가루 2~10%를 동물성지방이나 식물성기름을 두른 후라이팬에 투입하여 약 60℃~100℃의 화력에서 5~10분간 볶은 후 돈육이나 우육, 어패류와 감자를 넣고 적량의 소금과 물, 돼지뼈엑스나 소뼈엑스를 넣고 약 10분간 끓인후 양파, 호박을 넣고 다시 약 10~20분간 끓인 후 설탕을 넣고 물에 갠 전분을 넣고 혼합한다. 혼합 후 참기름과 마늘, 그루타민산나트륨, 이노신산나트륨을 적량 혼합하여 생산되는 것을 특징으로 하는 된장을 이용한 짜장소스의 제조방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930024941A KR970003296B1 (ko) | 1993-11-23 | 1993-11-23 | 된장을 이용한 짜장소스의 제조방법 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930024941A KR970003296B1 (ko) | 1993-11-23 | 1993-11-23 | 된장을 이용한 짜장소스의 제조방법 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR950013412A true KR950013412A (ko) | 1995-06-15 |
| KR970003296B1 KR970003296B1 (ko) | 1997-03-17 |
Family
ID=19368685
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019930024941A KR970003296B1 (ko) | 1993-11-23 | 1993-11-23 | 된장을 이용한 짜장소스의 제조방법 |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR970003296B1 (ko) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101365687B1 (ko) * | 2013-08-29 | 2014-02-21 | 팔방에프앤비(주) | 황금소스 및 그 제조방법 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101049333B1 (ko) * | 2011-04-25 | 2011-07-13 | 이상가 | 자장 소스의 제조방법 |
-
1993
- 1993-11-23 KR KR1019930024941A patent/KR970003296B1/ko not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101365687B1 (ko) * | 2013-08-29 | 2014-02-21 | 팔방에프앤비(주) | 황금소스 및 그 제조방법 |
Also Published As
| Publication number | Publication date |
|---|---|
| KR970003296B1 (ko) | 1997-03-17 |
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| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E902 | Notification of reason for refusal | ||
| G160 | Decision to publish patent application | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| LAPS | Lapse due to unpaid annual fee |