KR960020743A - Instant Jjajang and its manufacturing method - Google Patents

Instant Jjajang and its manufacturing method Download PDF

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Publication number
KR960020743A
KR960020743A KR1019940034462A KR19940034462A KR960020743A KR 960020743 A KR960020743 A KR 960020743A KR 1019940034462 A KR1019940034462 A KR 1019940034462A KR 19940034462 A KR19940034462 A KR 19940034462A KR 960020743 A KR960020743 A KR 960020743A
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KR
South Korea
Prior art keywords
weight
instant
prepared
oil
manufacturing
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KR1019940034462A
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Korean (ko)
Inventor
김용석
염혜원
박선현
윤여경
Original Assignee
성재갑
주식회사 Lg 화학
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Priority to KR1019940034462A priority Critical patent/KR960020743A/en
Publication of KR960020743A publication Critical patent/KR960020743A/en

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  • Seeds, Soups, And Other Foods (AREA)
  • Noodles (AREA)

Abstract

본 발명은 식물성 유지만을 첨가함으로써 데우지 않고도 바로 취식이 가능해져 사용방법이 간편해진 동시에 제조 공정의 개선에 의해 우지, 돈지, 쇼트닝등은 물론 MSG(L-글루타민산 나트륨)를 첨가하지 않고도 풍미면에서 훨씬 우수해진 즉석 짜장 및 그의 제조방법에 관한 것이다.The present invention can be eaten immediately without warming by adding only vegetable fats and oils, thus simplifying the method of use and at the same time improving the manufacturing process. It relates to an excellent instant soup and a manufacturing method thereof.

Description

즉석 짜장 및 그의 제조방법Instant Jjajang and its manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (8)

즉석 짜장을 제조함에 있어서, 춘장을 당류, 유지류, 야채류와 함께 70 내지 110℃의 온도에서 수분이 증발하여 걸쭉해질 때까지 볶는 공정을 포함함을 특징으로 하는 즉석 짜장을 제조하는 방법.A method of producing instant crunchy, comprising the step of roasting the spring rolls with sugars, fats and oils, and vegetables at a temperature of 70 to 110 ° C. until the water evaporates and thickens. 제1항에 있어서, 당류로서 설탕을 춘장에 대해 5 내지 20중량% 첨가하여 제조하는 방법.The method according to claim 1, which is prepared by adding 5 to 20% by weight of sugar as a saccharide to spring rolls. 제1항에 있어서, 유지류로서 옥배유를 춘장에 대해 10 내지 40중량% 첨가하여 제조하는 방법.The method according to claim 1, which is prepared by adding 10 to 40% by weight of jade pear oil as a fat or oil based on spring rolls. 제1항에 있어서, 야채류로서 마쇄한 춘장에 대해 20 내지 80중량% 첨가하여 제조하는 방법.The method according to claim 1, which is prepared by adding 20 to 80% by weight based on the ground chunjang as vegetables. 제1항의 제조방법에 의해 제조된 즉석 짜장.Instant jjajang prepared by the manufacturing method of claim 1. 제5항에 있어서, 춘장 5 내지 15중량%, 식육 5 내지 10중량%, 옥배유 2 내지 8중량%, 양파 25 내지 40중량%, 설탕 1.5 내지 2.5중량%, 루(ROUX)3 내지 8중량%, 정제수 20 내지 40중량%를 함유하는 즉석짜장.According to claim 5, 5 to 15% by weight, 5 to 10% by weight meat, 2 to 8% by weight jade oil, 25 to 40% by weight of onion, 1.5 to 2.5% by weight sugar, 3 to 8% by weight of ROUX , Instant caviar containing 20 to 40% by weight of purified water. 제6항에 있어서, 루(ROUX)가 밀가루 60 내지 80중량% 및 유지류 20 내지 40중량%를 혼합하고 교반 및 가열하여 생성된 것임을 특징으로 하는 즉석짜장.The instant milling according to claim 6, wherein the ROUX is produced by mixing, stirring and heating 60 to 80% by weight of flour and 20 to 40% by weight of oils and fats. 제7항에 있어서, 유지류로서 옥배유를 사용하여 제조된 즉석짜장.8. The instant caviar according to claim 7, which is prepared using jade oil as oil or fat. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940034462A 1994-12-15 1994-12-15 Instant Jjajang and its manufacturing method KR960020743A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940034462A KR960020743A (en) 1994-12-15 1994-12-15 Instant Jjajang and its manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940034462A KR960020743A (en) 1994-12-15 1994-12-15 Instant Jjajang and its manufacturing method

Publications (1)

Publication Number Publication Date
KR960020743A true KR960020743A (en) 1996-07-18

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KR1019940034462A KR960020743A (en) 1994-12-15 1994-12-15 Instant Jjajang and its manufacturing method

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KR (1) KR960020743A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100435581B1 (en) * 2002-02-09 2004-06-10 한국식품개발연구원 A manufacturing method of sauce for chinease noodles
KR100476072B1 (en) * 2002-02-09 2005-03-10 한국식품연구원 A manufacturing method of chinease soybean paste
KR100500705B1 (en) * 2002-10-02 2005-07-11 윤병기 Oil for jajang sauce panbroiling and the manufacture method
KR101720433B1 (en) * 2015-11-09 2017-03-28 주식회사 오뚜기 The method of manufacturing solid jjajang contained black soybean paste

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100435581B1 (en) * 2002-02-09 2004-06-10 한국식품개발연구원 A manufacturing method of sauce for chinease noodles
KR100476072B1 (en) * 2002-02-09 2005-03-10 한국식품연구원 A manufacturing method of chinease soybean paste
KR100500705B1 (en) * 2002-10-02 2005-07-11 윤병기 Oil for jajang sauce panbroiling and the manufacture method
KR101720433B1 (en) * 2015-11-09 2017-03-28 주식회사 오뚜기 The method of manufacturing solid jjajang contained black soybean paste

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