KR101042973B1 - Soy sauce sauce - Google Patents

Soy sauce sauce Download PDF

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Publication number
KR101042973B1
KR101042973B1 KR1020080094850A KR20080094850A KR101042973B1 KR 101042973 B1 KR101042973 B1 KR 101042973B1 KR 1020080094850 A KR1020080094850 A KR 1020080094850A KR 20080094850 A KR20080094850 A KR 20080094850A KR 101042973 B1 KR101042973 B1 KR 101042973B1
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South Korea
Prior art keywords
sauce
soy sauce
red pepper
mixing step
cabbage
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KR1020080094850A
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Korean (ko)
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KR20100035454A (en
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송순주
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송순주
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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
    • 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
    • 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
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
    • 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
    • A23L27/50—Soya 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)

Abstract

본 발명은 간장 양념소스의 제조방법에 관한 것으로 간장과 양파, 당근, 마늘, 생강, 대파, 양배추, 무, 사과, 간장에 분쇄하여 황 물엿을 넣고, 쇠고기를 간장에 끓여서 익힌 다음 다시 쇠고기를 미분쇄하여 혼합하고, 고춧가루, 고추씨, 다시마, 후추, 분쇄한 다음 글루탐산 나트륨을 넣어서 마무리하여 주면 맛과 영양이 풍부한 간장 양념소스의 제조방법에 관한 발명으로 본 발명의 간장 양념소스는 돼지곱창, 닭갈비, 생선조림, 양념잡채, 김치볶음밥 등 다양한 용도로 사용할 수 있다.The present invention relates to a method for producing soy sauce sauce, ground with soy sauce and onions, carrots, garlic, ginger, green onions, cabbage, radish, apples, soy sauce, sulfur syrup, boiled beef in soy sauce and cooked beef again. Grind and mix, red pepper powder, red pepper seed, kelp, pepper, pulverized and finished by adding sodium glutamate to finish the invention of the soy sauce seasoning sauce rich in flavor and nutrition. Can be used for various purposes, such as stewed fish, seasoned vegetables, kimchi fried rice.

간장, 양파, 마늘, 당근, 생강, 양배추, 무, 사과, 황 물엿, 소고기, 고추씨, 고춧가루, 다시마, 후추, 다시다 Soy sauce, onion, garlic, carrot, ginger, cabbage, radish, apple, sulfur starch, beef, red pepper seed, red pepper powder, kelp, pepper

Description

간장양념소스{omitted}Soy sauce sauce {omitted}

본 발명은 간장과 양파, 당근, 마늘, 생강, 양배추, 무, 사과 등의 과일과 채소류 및 육류(쇠고기), 황 물엿, 고춧가루, 고추씨, 다시마, 후추 등을 배합하여 상큼한 맛과 풍부한 영양소가 가미된 간장 양념소스를 일반 가정이나 요식업체에서 손쉽게 제조할 수 있는 간장 양념소스의 제조방법에 관한 것이다.The present invention is a combination of fruits and vegetables, such as soy sauce and onions, carrots, garlic, ginger, cabbage, radish, apple and meat (beef), sulfur syrup, red pepper powder, red pepper seeds, kelp, pepper, etc. It relates to a method of preparing soy sauce sauce that can be easily prepared in ordinary homes and restaurants.

일반적으로 양념소스는 육류 등의 원재료의 냄새, 즉, 노린내나 잡내 등을 제거하고 담백한 향을 필요로 하는 치킨이나 불고기, 돈가스, 곱창 등에서는 필수적으로 사용되고 있으며, 이들 기호식품들은 양념소스에 따라 맛을 달리하거나 품질을 좌우할 정도로 양념소스가 절대적인 비중을 차지하고 있다. In general, seasoning sauce is used in chicken, bulgogi, pork cutlet, giblets, etc., which removes the smell of raw materials such as meat, that is, stink or miscellaneous, and needs a light aroma. Seasoning sauce is the absolute weight enough to vary the quality or influence the quality.

그러나 기존의 양념소스는 한약재 등의 추출물이나 단순히 원재료를 섞어 놓은 것이 일반적이고, 또한, 단맛을 내거나 냄새를 제거하기 위하여 설탕이나 향신료를 사용하는 것이 대부분으로 장기간 보관이 어렵고, 영양분이 편중되어 있다는 단점이 있다.However, conventional seasoning sauce is usually a mixture of extracts, such as herbal medicines or simply raw materials, and the use of sugar or spices to sweeten or remove the smell is difficult to store for a long time, and nutrients are biased There is this.

본 발명은 간장을 이용하여 양념소스를 제조하는 방법으로 간장은 우리 고유의 발효식품으로서 단백질, 지방, 섬유질, 회분, 펜토산, 당분 등을 함유하는 영양분이 풍부한 복합 조미료이다.
또한, 간장은 콩에 함유되어 있는 당분, 지방, 단백질 중 특히 아미노산에 의한 감칠맛이 잘 조화된 조미료이나 짠맛 및 짠 냄새로 인하여 서구 식품에 익숙한 젊은이나 어린이들이 기피하는 경향이 있었다. The present invention is a method for producing a sauce with soy sauce, soy sauce is our unique fermented food is a complex seasoning rich in nutrients containing protein, fat, fiber, ash, pentosan, sugar and the like.
In addition, soy sauce tended to be avoided by young and young children who are familiar with Western foods because of the seasonings, salty and salty tastes that are well-balanced by sugars, fats, and proteins, especially amino acids.

이에 본 발명자는 간장의 짠맛이나 짠 냄새가 나지 않으면서도 장기간 보관이 가능하고, 현대인의 기호에 맞게 맛과 담백한 향을 갖는 간장 양념소스를 개발함으로써 젊은 층이나 맞벌이 부부들이 편리하게 그때그때 즉석으로 간장 양념소스를 넣어 요리할 수 있어 요리시간을 절약하는 것은 물론 음식의 고급화에 기여할 수 있다.Therefore, the present inventors can store for a long time without the salty or salty smell of soy sauce, and by developing a soy sauce sauce that has a taste and a light aroma in accordance with the taste of modern people, so that young couples and dual-income couples can enjoy soy sauce immediately. You can cook with seasoning sauce, which not only saves cooking time but also contributes to the quality of food.

종래의 양념소스는 각각의 특정식품에 따라 양념소스의 성분들을 달리하여 제조하는 것이 일반적이었고, 인체에 유익한 채소 등을 사용할 경우 보관기간이 짧은 단점이 있다.Conventional seasoning sauce was generally prepared by different ingredients of the seasoning sauce according to each specific food, there is a disadvantage that the storage period is short when using vegetables, such as beneficial to the human body.

이에 본 발명은 영양소가 풍부한 우리나라 고유의 전통 조미료인 간장의 장점을 살리면서 서구화된 우리나라 사람들의 식성에 맞는 양념소스를 개발하고자, 다양한 채소나 과일, 육류 등을 분쇄하여 간장에 혼합함으로써 간장의 침투력을 높여 각각의 성분에 골고루 간장을 침투시켜 부패를 방지함으로써 보관기간을 획기적으로 늘리는 한편, 다양한 채소류나 과일, 해조류를 사용함으로써 각종의 영양소가 풍부하며, 황 물엿의 사용으로 당분의 함량을 최소화한 간장 양념소스에 관한 것이다.Therefore, the present invention is to develop the seasoning sauce that is suitable for the diet of westernized Korean people while taking advantage of the traditional Korean seasoning rich soy sauce, rich in nutrients, by crushing a variety of vegetables, fruits, meat, etc. mixed with soy sauce soybean penetration It increases the storage period by preventing the decay by infiltrating soy sauce evenly through each ingredient by increasing the amount of nutrients, and by using various vegetables, fruits and algae, it is rich in various nutrients and minimized the sugar content by using sulfur starch syrup. Soy sauce sauce.

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본 발명에 따른 간장 양념소스의 제조방법은 양파, 당근, 마늘, 생강, 대파, 양배추, 무, 사과 등을 일정비율로 혼합한 후 간장을 넣어 이들을 분쇄하는 단계,
쇠고기를 잘게 분쇄하여 간장을 넣고 끓여서 식힌 후 다시 곱게 분쇄하는 단계,
고춧가루, 고추씨, 다시마를 곱게 분쇄하는 단계로 이루어지고,
상기 각 단계에서 제조된 성분들을 황 물엿에 넣어 골고루 저어준 다음 글루탐산 나트륨을 첨가하여 간장 양념소스를 제조할 수 있다.
이렇게 제조된 간장 양념소스를 냉장고에 넣어 두면 장기간 보관이 가능한 이점이 있다.
상기의 간장 양념소스는 채소 및 과일 성분들과 쇠고기 등을 분쇄하여 간장과 절임으로써 간장이 각 성분들에 골고루 침투되어, 시간이 경과하면 이들 상호간에 발효를 일으켜 부패를 방지하여 장기간 보관이 가능한 효과가 있다. 그리고 글루탐산 나트륨을 초기에 투입할 경우, 점도가 급격히 증가되어 각 성분들의 혼련에 어려움이 있고, 각 성분들이 골고루 혼련이 되지 않을 경우 소스의 맛을 제대로 낼 수 없어 본 발명에서는 글루탐산 나트륨을 각 성분들을 골고루 혼련한 후 첨가한다.
본 발명의 제조 방법에 따라 제조된 간장 양념소스는 사용한 천연 과일이나 야채가 오랜 기간이 경과하여도 부패하지 않으며, 또한, 각 성분들을 곱게 분쇄하여 마치 잼과 같은 형태를 유지하고 있어 냉장고 등에 넣어 보관이 용이할 뿐 아니라 현대인의 기호에 알맞으며, 건강에도 유익한 장점이 있다.Method for producing soy sauce sauce according to the present invention is a step of pulverizing them by putting soy sauce after mixing onion, carrot, garlic, ginger, leek, cabbage, radish, apple, etc.
Finely ground beef, add soy sauce, boil, cool, and then finely grind again,
Crushed red pepper powder, pepper seeds, kelp finely,
The ingredients prepared in each step are added to the sulfur syrup and stirred evenly, and then sodium glutamate may be added to prepare a soy sauce sauce.
If you put the soy sauce sauce prepared in the refrigerator there is an advantage that can be stored for a long time.
The soy sauce sauce is crushed vegetables and fruits and beef, soy sauce and pickles, so that the soy sauce is evenly infiltrated into each component, causing the fermentation between them over time to prevent decay and long-term storage effect There is. In addition, when sodium glutamate is initially added, the viscosity is rapidly increased, so that it is difficult to knead the ingredients, and when the ingredients are not kneaded evenly, the sauce cannot be tasted properly. Add evenly after kneading evenly.
Soy sauce sauce prepared according to the manufacturing method of the present invention does not rot even after a long period of use of natural fruits and vegetables, and also, by crushing each component finely to maintain the shape of a jam like put in a refrigerator This is not only easy, but also suitable for the taste of modern people, and has the advantage of good health.

본 발명의 간장 양념소스의 제조방법을 구체적으로 기술하면 아래와 같다.Referring to the manufacturing method of the soy sauce sauce of the present invention in detail.

1차 혼합단계; 양파 0.27kg, 당근 0.15kg, 마늘 0.15kg, 생강 0.07kg, 대파 0.15kg, 양배추 0.3kg, 무 0.27kg, 사과 0.2kg을 잘게 썰어 분말화하여 간장 1.875kg과 균일하게 혼합될 수 있도록 골고루 저어준다.
2차 혼합단계; 잘게 미분쇄한 쇠고기 0.17kg을 간장 1.875kg의 간장과 함께 끊여 곱게 분쇄한다.
3차 혼합단계; 고추씨 0.13kg, 다시마 0.07kg, 후추 0.07kg 및 고춧가루 1.8kg을 미세하게 분말화하여 황 물엿 3.75kg과 혼합한다.
4차 혼합단계; 1차, 2차 및 제3차의 각 단계의 제조물이 골고루 혼합될 수 있도록 충분히 저어준다.
5차 혼합단계; 4차 혼합단계의 제조물에 글루탐산 나트륨 0.13kg을 넣고 잘 섞일 수 있도록 충분히 저어준다. First mixing step; Onion 0.27kg, carrot 0.15kg, garlic 0.15kg, ginger 0.07kg, leek 0.15kg, cabbage 0.3kg, radish 0.27kg, apple 0.2kg finely pulverized and evenly mixed with soy sauce 1.875kg .
Second mixing step; 0.17 kg of finely ground beef is chopped together with 1.875 kg of soy sauce.
Third mixing step; Red pepper seeds 0.13kg, kelp 0.07kg, pepper 0.07kg and red pepper powder 1.8kg finely powdered and mixed with 3.75kg of sulfur syrup.
Fourth mixing step; Stir enough to ensure that the products of each of the first, second and third stages are evenly mixed.
5th mixing step; Add 0.13kg of sodium glutamate to the preparation of the 4th mixing stage and stir well to mix well.

그리고 상기 5차 혼합단계를 거친 간장 양념소스를 냉장고에 넣어두면 장기간 보관이 가능하다.And when the soy sauce sauce passed through the fifth mixing step in the refrigerator can be stored for a long time.

상기의 혼합 단계 중 글루탐산 나트륨은 마지막 5차 혼합단계에서 투입하여야 한다. 만약 이를 1차 내지 4차 혼합단계에 투입할 경우, 혼합물의 점도가 급격히 증가되어 각 성분들이 골고루 혼련이 되지 않아 소스의 맛을 제대로 낼 수 없기 때문이다.
본 발명의 제조방법에 따라 제조된 간장 양념소스는 다양한 종류의 채소와 과일성분, 해조류 및 육류를 함유하고 있어 탄수화물, 지방, 단백질 및 비타민이 풍부하여 건강식품으로서의 기능도 가지고 있다. 또한, 필요에 따라서는 타재료를 더 첨가할 수 있다.Sodium glutamate in the above mixing step should be added in the last 5th mixing step. If this is added to the first to fourth mixing step, the viscosity of the mixture is sharply increased because each component is not evenly kneaded to taste the sauce properly.
Soy sauce sauce prepared according to the production method of the present invention contains various kinds of vegetables and fruits, seaweeds and meat, and is rich in carbohydrates, fats, proteins and vitamins, and has a function as a health food. Moreover, other materials can be further added as needed.

아래 [표 1]은 본 발명에서 사용하는 재료의 성분 및 조성함량을 나타낸 것이다.
재료명 중량(kg) 설 명 1 간장 1.875 간장을 부어넣는다.(반절은 남겨놓는다.) 2 양파 0.27 간장과 함께 분쇄한다. 3 당근 0.15 간장과 함께 분쇄한다. 4 마늘 0.15 간장과 함께 분쇄한다. 5 생강 0.07 간장과 함께 분쇄한다. 6 대파 0.15 간장과 함께 분쇄한다. 7 양배추 0.3 간장과 함께 분쇄한다. 8 무 0.27 간장과 함께 분쇄한다. 9 사과 0.2 간장과 함께 분쇄한다. 10 쇠고기 0.17 곱게 분쇄하여 간장과 끓인 후 식힌다. 11 황 물엿 3.75 황 물엿을 가열하여 간장에 부어넣는다. 12 고추씨 0.13 미세하게 분쇄한다. 13 다시마 0.07 미세하게 분쇄한다. 14 고춧가루 1.8 부드럽게 분쇄한다. 15 후추 0.07 사용한다. 16 글루탐산나트륨 0.13 사용한다.
<본 발명의 간장 양념소스로 만들 수 있는 음식>
돼지곱창: 돼지곱창은 냄새를 제거한 다음 양배추를 썰어 놓고 깻잎과 양파를 썰어서 당면을 물에 불리고, 철판을 달구어 식용유를 뿌리고 곱창을 볶은 다음 양배추, 양파, 깻잎, 당면을 넣어서 소스를 넣어 볶는다.
닭갈비: 양배추, 양파, 감자, 대파, 떡볶이, 당면, 깻잎을 소스에 넣고 볶는다.
생선조림: 무, 양파, 고추, 호박, 대파, 고등어를 넣고 소스만을 넣어 끓인다.
즉석떡볶이: 양배추, 양파, 대파, 떡볶이, 호박을 소스를 넣어 끓인다.
양념잡채: 당면을 찬물에 불리고 양배추, 호박, 고추, 당근, 시금치, 피망, 당면을 달구어진 철판에 식용유를 뿌리고 야채를 넣어 볶은 다음 당면을 넣어 같이 볶는다.
닭발: 양파, 당근, 대파, 피망, 청양고추들과 닭발을 함께 넣고 소스로 볶는다.
날치 알, 볶음밥: 단무지, 게맛살, 김치, 돼지고기, 오이, 무순, 날치 알을 뚝배기를 달구어 돼지고기와 김치를 넣어서 놓고 밥을 넣어 단무지, 게맛살, 오이, 무순, 날치 알을 넣어 볶는다.
김치볶음밥: 김치를 썰어서 돼지고기와 볶은 다음 양파, 당근을 썰어 달구어진 프라이팬에 식용유를 두르고 김치와 돼지고기를 볶고 양파와 당근을 볶음 다음 소스를 넣어서 볶은 후 깻잎을 넣어 마무리한다.Table 1 below shows the components and compositional contents of the materials used in the present invention.
Material name Weight (kg) Explanation One Soy sauce 1.875 Pour soy sauce (leave in half). 2 onion 0.27 Grind with soy sauce. 3 carrot 0.15 Grind with soy sauce. 4 garlic 0.15 Grind with soy sauce. 5 ginger 0.07 Grind with soy sauce. 6 Green onion 0.15 Grind with soy sauce. 7 cabbage 0.3 Grind with soy sauce. 8 radish 0.27 Grind with soy sauce. 9 Apple 0.2 Grind with soy sauce. 10 beef 0.17 Grind finely, boil with soy sauce, and cool. 11 Sulfur starch 3.75 Sulfur syrup is heated and poured into soy sauce. 12 Pepper seeds 0.13 Finely grind. 13 Kelp 0.07 Finely grind. 14 chili powder 1.8 Grind gently. 15 pepper 0.07 use. 16 Sodium glutamate 0.13 use.
<Food made with the soy sauce sauce of the present invention>
Pork giblets: Pork giblets are squeezed, then sliced cabbage, sliced sesame leaves and onions so that the noodles are soaked in water.
Chicken Ribs: Stir-fried cabbage, onions, potatoes, green onions, tteokbokki, vermicelli, and sesame leaves in a sauce.
Boiled fish: Add radish, onions, peppers, zucchini, green onions and mackerel and boil only with sauce.
Instant Tteokbokki: Boil cabbage, onion, leek, tteokbokki, and zucchini with sauce.
Seasoning Japchae: Simmer the noodles in cold water, sprinkle with vegetable oil on a griddle of cabbage, zucchini, pepper, carrot, spinach, bell pepper, and vermicelli, stir-fry with vegetables, and then fry the vermicelli.
Chicken feet: Put onions, carrots, green onions, green peppers, cheongyang peppers and chicken feet together and fry in sauce.
Flying fish roe, fried rice: radish radish, crab meat, kimchi, pork, cucumber, radish, naive, egg stew with pork and kimchi.
Kimchi Fried Rice: Slice kimchi and fry with pork, slice onion and carrot, put cooking oil in a frying pan, fry kimchi and pork, stir-fry onion and carrot, add sauce and stir-fry with sesame leaves.

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Claims (1)

1차 혼합단계; 양파 0.27kg, 당근 0.15kg, 마늘 0.15kg, 생강 0.07kg, 대파 0.15kg, 양배추 0.3kg, 무 0.27kg, 사과 0.2kg을 잘게 썰어 분말화하여 간장 1.875kg과 균일하게 혼합될 수 있도록 골고루 저어주는 단계,First mixing step; Onion 0.27kg, carrot 0.15kg, garlic 0.15kg, ginger 0.07kg, leek 0.15kg, cabbage 0.3kg, radish 0.27kg, apple 0.2kg finely pulverized and evenly mixed with soy sauce 1.875kg step, 2차 혼합단계; 잘게 미분쇄한 쇠고기 0.17kg을 간장 1.875kg에 넣고 함께 끊인 후 다시 미분쇄하는 단계,Second mixing step; 0.17kg finely ground beef in 1.875kg soy sauce, cut together and crushed again, 3차 혼합단계; 고추씨 0.13kg, 다시마 0.07kg, 후추 0.07kg 및 고춧가루 1.8kg을 미세하게 분말화하여 황 물엿 3.75kg과 혼합하는 단계,Third mixing step; Red pepper powder 0.13kg, kelp 0.07kg, pepper 0.07kg and red pepper powder 1.8kg finely mixed with 3.75kg sulfur starch, 4차 혼합단계; 1차, 2차 및 제3차의 각 단계의 제조물을 골고루 혼합될 수 있도록 충분히 저어주는 단계,Fourth mixing step; Stir enough to evenly mix the products of each of the first, second and third stages, 5차 혼합단계; 4차 혼합단계의 제조물에 글루탐산 나트륨 0.13kg을 넣고 잘 섞일 수 있도록 충분히 저어주는 단계를 포함하는 것을 특징으로 하는 간장 양념소스의 제조방법.5th mixing step; The method for producing soy sauce sauce, characterized in that it comprises the step of stirring sufficiently to add 0.13kg of sodium glutamate to the preparation of the fourth mixing step.
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WO2021137461A1 (en) * 2020-01-03 2021-07-08 송지윤 Method for producing multifunctional sauce using kimchi seasoning, and multifunctional sauce produced thereby
KR102533478B1 (en) 2022-11-19 2023-05-17 최윤서 All-purpose seasoning sauce composition and manufacturing method thereof
KR20230095497A (en) 2021-12-22 2023-06-29 이종운 boiled and dressing sauce composition and manufacturing methods of boiled sauce
KR20240077105A (en) 2022-11-24 2024-05-31 손희진 Korean hangover soup And Method for preparing the same

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CN103598563A (en) * 2013-11-14 2014-02-26 吴基仔 Juice soybean sauce
WO2021137461A1 (en) * 2020-01-03 2021-07-08 송지윤 Method for producing multifunctional sauce using kimchi seasoning, and multifunctional sauce produced thereby
KR20210097612A (en) 2020-01-03 2021-08-09 송지윤 Method for manufacturing a multi function marinade using the kimchi marinade, and the multi function marinade manufactured by the method
KR102405995B1 (en) * 2020-01-03 2022-06-08 송지윤 Method for manufacturing a multi function marinade using the kimchi marinade, and the multi function marinade manufactured by the method
KR20230095497A (en) 2021-12-22 2023-06-29 이종운 boiled and dressing sauce composition and manufacturing methods of boiled sauce
KR102533478B1 (en) 2022-11-19 2023-05-17 최윤서 All-purpose seasoning sauce composition and manufacturing method thereof
KR20240077105A (en) 2022-11-24 2024-05-31 손희진 Korean hangover soup And Method for preparing the same

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