KR970003296B1 - Method of manufacturing bean sauce using soybean paste - Google Patents
Method of manufacturing bean sauce using soybean paste Download PDFInfo
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- KR970003296B1 KR970003296B1 KR1019930024941A KR930024941A KR970003296B1 KR 970003296 B1 KR970003296 B1 KR 970003296B1 KR 1019930024941 A KR1019930024941 A KR 1019930024941A KR 930024941 A KR930024941 A KR 930024941A KR 970003296 B1 KR970003296 B1 KR 970003296B1
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- 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 abstract 2
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- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- 238000005728 strengthening Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 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
- 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
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- 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
Description
본 발명은 통상의 된장을 식용기름에 볶거나 끓여서 짜장소스를 제조하는 방법에 관한 것이다.The present invention relates to a method of producing a sauce by roasting or boiling common miso in edible oil.
종래 된장은 국이나 찌개 등에 투입하여 조리하거나, 야채 등과 함께 쌈장 등으로만 활용되는 단조로움이 있어 이를 활용한 다양한 조리방법 등의 개발은 절실한 것이었다. 특히 근자에 들어서 성장기 어린이들은 서구식의 패스트푸드 미각에 젖어 각종 영양소의 결핍을 초래하기도 하는바, 본 발명에서는 상술한 문제점을 해결하고 종래의 짜장이 갖는 문제점, 즉 식품첨가제 등이 다량첨가되어 건강을 위해하는 점 등에 착안하여 우리나라의 전통음식인 된장(콩을 주성분으로하여 발효시킨 식품)을 짜장의 원료로하여 활성효소균에 의한 간장강화, 정장, 강장, 정혈 등의 효과를 볼 수 있는 짜장소스를 개발하게 된 것이다.Conventional doenjang is cooked by putting in soup or stew, or because it is monotonous only used as ssamjang with vegetables, etc., development of various cooking methods using the same was urgently needed. Particularly in the recent years, the growing children are wetted with western fast food tastes, which may lead to a deficiency of various nutrients. In the present invention, the above-mentioned problems are solved, and the problems with conventional jjajang, that is, food additives, etc. Focusing on the point of doing so, Jjajang, a traditional Korean food, is made with fermented bean paste (foods fermented with soybean as its main ingredient) as a raw material of Jjajang, and it is possible to see the effects of strengthening soy sauce, intestines, tonic, and blood donation by active enzyme bacteria. The source was developed.
이하 본 발명의 된장을 이용한 짜장소스 제조방법을 상세히 설명하면 다음과 같다.Hereinafter, a method of preparing a sauce using miso of the present invention will be described in detail.
[실시예 1]Example 1
된장 10중량%, 고추장 6중량%, 소금 5중량%, 콩가루 5중량%, 동물성 또는 식물성 기름 3중량%, 양파 10중량%, 마늘 1중량%, 감자 3중량, 호박 2중량%, 설탕 2중량%, 전분 3중량%, 참기름 1중량%, 돼지뼈엑스 또는 소뼈엑스 5중량%, 물 38중량%, 글루타민산 나트륨 2중량%, 이노신나트륨 1중량%, 돈육 또는 우육, 어패류 3중량%로한 재료 총 100kg을 준비한 후 상기 조성재료 중 된장과 고추장, 콩가루 21kg을 3kg의 식용기름을 두른 후라이팬에 투입하고 약한 중불에서 5∼10분간 볶은 후 3kg의 돈육 썰은것(우육, 어패류)과 감자 3kg을 넣고 소금 5kg과 설탕 2kg과 물 38kg을 넣고 약 10분간 끊인 후 양파, 호박 12kg을 투입하고 다시 약 10분간 끊이다가 전분 3kg을 물에 개어 상기 조성재료가 끊고 있는 용기에 투입하여 잘 교반한다.Miso 10%, Gochujang 6%, Salt 5%, Soy flour 5%, Animal or vegetable oil 3%, Onion 10%, Garlic 1%, Potato 3%, Pumpkin 2%, Sugar 2% %, Starch 3%, sesame oil 1%, pork bone or bovine extract 5%, water 38%, sodium glutamate 2%, sodium inosine 1%, pork or beef, fish 3% by weight After preparing 100kg, add 21kg of doenjang, red pepper paste, and soybean powder to the frying pan with 3kg of edible oil, fry for 5-10 minutes on low heat, add 3kg of pork (beef, seafood) and 3kg of potatoes. Add 5 kg of salt, 2 kg of sugar and 38 kg of water, cut for about 10 minutes, add 12 kg of onions and zucchini, and cut for about 10 minutes. Then, add 3 kg of starch to water, and put it in a container where the composition is cut and stir well.
짜장이 완성되면 참기름과 마늘, 글루타민산나트륨, 이노신산나트륨을 적량 투입하고 잘 혼합하면 된장을 이용한 짜장소스가 완성되는 것이다.When the jjajang is finished, add sesame oil, garlic, sodium glutamate, and sodium inosine in an appropriate amount and mix well, and the jjajang sauce using miso is completed.
[실시예 2]Example 2
된장 20중량%, 소금 2중량%, 동물성 또는 식물성기름 5중량%, 양파 15중량%, 마늘 2중량%, 감자 3중량%, 설탕 3중량, 참기름 1중량%, 우육 7중량%, 글루타민산나트륨 2중량%, 조갯살 5중량%, 전분 4중량%, 물 31중량%로한 재료 총 100kg을 준비한 후 상기 조성재료중 된장 20kg을 식용기름을 두른 후라이팬에 투입하고 약한 중불에서 5∼10분간 볶은 후 7kg의 우육 썰은 것과 조갯살 5kg, 감자 3kg을 넣고 소금2kg , 설탕 3kg과 물 31kg을 넣고 약 20분간 끊인 후 양파 15kg을 투입하고 다시 약 15분정도 끓이다가 전분 4kg을 적량의 물에 개어 상기 조성 재료가 끓고 있는 용기에 투입하여 잘 교반한다.Miso 20%, 2% salt, 5% animal or vegetable oil, 15% onion, garlic 2%, potato 3%, sugar 3%, sesame oil 1%, beef 7%, sodium glutamate 2 Prepare a total of 100kg of the ingredients by weight, 5% by weight, 4% by weight of starch, and 31% by weight of water, and add 20kg of miso in the composition to a frying pan with edible oil, and fry at low heat for 5-10 minutes. Sliced beef, 5 kg of clam meat, 3 kg of potatoes, 2 kg of salt, 3 kg of sugar and 31 kg of water, cut for 20 minutes, add 15 kg of onion, boil for about 15 minutes, and add 4 kg of starch to the appropriate amount of water. Put in a boiling container and stir well.
짜장이 완성되면 참기름 1kg, 마늘 2kg, 글루타민산나트륨 2kg을 투입하고 잘 혼합하면 된장을 이용한 짜장소스가 완성되는 것이다.When the jjajang is completed, add 1kg of sesame oil, 2kg of garlic, and 2kg of sodium glutamate, and mix well to make the sauce.
이렇게 제조된 짜장소스는 국수와 밥 등에 끼얹어 먹게 되면 독특하고 휼륭한 된장요리가 되는 것이다.This soy sauce is made with noodles and rice, making it a unique and wonderful miso dish.
이상과 같이 제조되는 본 발명의 짜장소스는 다음과 같은 건강상의 잇점이 주어진다.Sauce sauce of the present invention prepared as described above is given the following health benefits.
콩을 발효하여 만든 된장은 비타민 B1, B2, 나트륨, 인, 칼슘, 단백질, 효소 등이 들어 있으며, 뇌에 많은 아미노산인 글루타민산을 다량 함유하고 있어 건뇌효과가 있으며, 효모가 듬뿍 들어있어 간장강화와 해독작용을 하여 활성효소균에 의한 정장, 강정, 정혈, 건뇌, 육식해독, 암 예방 등 그 효과가 아주 현저한 것이다.Soybean paste fermented with soybeans contains vitamins B1, B2, sodium, phosphorus, calcium, protein, and enzymes. It contains glutamic acid, a large amount of amino acids in the brain, which has a pneumonic effect and is rich in yeast. Detoxification effect by active enzyme bacteria suit, gangjeong, blood donation, psoriasis, meat detoxification, cancer prevention, etc. The effect is very remarkable.
또한 콩의 단백질은 쇠고기와 같은 우수한 영양가를 가지고 있으며, 필수 영양소 약 40종류를 함유하고 있고, 곡류중 콩만이 유일하게 알카리성으로 인체의 산성도를 중화시키는 중요한 역활을 한다.In addition, soy protein has excellent nutritional value, such as beef, and contains about 40 essential nutrients, and only soybeans are alkaline and play an important role in neutralizing the acidity of the human body.
본 발명은 이상과 같이 식품영양학적인 효과가 우수할 뿐만 아니라 구수한 맛을 내는 된장과 고추장등을 볶아서 각종 야채등을 조미하여 그 맛 또한 탁월하므로 국민 대사수의 식서에도 부합하는 것이다.The present invention is not only excellent food and nutritional effect as described above, but also savored the delicious flavor of miso and red pepper paste to make various vegetables, etc., the taste is also excellent so that it conforms to the formula of the national metabolism.
그리고 본 발명의 짜장소스는 진공포장하여 레토르트식품 등으로 국민 누구나가 섭취할 수 있도록 널리 보급 할 수 있다는 점과 종래의 짜장을 배제하고 된장을 사용하여 건강상의 문제점을 해결하였다는 점에서 국민보건과 식생활 향상을 위하여 그 실효성이 매우 현저한 것이다.And the Jjajang sauce of the present invention is vacuum-packed to retort food, etc. can be widely distributed to everyone in the public, and by eliminating the conventional jjajang to solve the health problems by using miso The effectiveness is very remarkable for improving the diet.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930024941A KR970003296B1 (en) | 1993-11-23 | 1993-11-23 | Method of manufacturing bean sauce using soybean paste |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930024941A KR970003296B1 (en) | 1993-11-23 | 1993-11-23 | Method of manufacturing bean sauce using soybean paste |
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| Publication Number | Publication Date |
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| KR950013412A KR950013412A (en) | 1995-06-15 |
| KR970003296B1 true KR970003296B1 (en) | 1997-03-17 |
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| KR1019930024941A KR970003296B1 (en) | 1993-11-23 | 1993-11-23 | Method of manufacturing bean sauce using soybean paste |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101049333B1 (en) * | 2011-04-25 | 2011-07-13 | 이상가 | A method for production of ja-jang source |
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| KR101365687B1 (en) * | 2013-08-29 | 2014-02-21 | 팔방에프앤비(주) | Golden source and manufacturing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101049333B1 (en) * | 2011-04-25 | 2011-07-13 | 이상가 | A method for production of ja-jang source |
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| Publication number | Publication date |
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| KR950013412A (en) | 1995-06-15 |
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