KR101315903B1 - Slice food using traditional fermentation food and method of the same - Google Patents
Slice food using traditional fermentation food and method of the same Download PDFInfo
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- KR101315903B1 KR101315903B1 KR1020110076803A KR20110076803A KR101315903B1 KR 101315903 B1 KR101315903 B1 KR 101315903B1 KR 1020110076803 A KR1020110076803 A KR 1020110076803A KR 20110076803 A KR20110076803 A KR 20110076803A KR 101315903 B1 KR101315903 B1 KR 101315903B1
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- sauce
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- food
- red pepper
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
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- 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
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Abstract
본 발명은 물엿 65.5중량%, 전분 10중량%, 설탕7중량%, 버터2중량%, 전통발효소스15.5중량%로 조성되며, 상기 전통발효소스는 고추장소스, 간장소스, 된장소스중에서 선택된 어느 하나를 사용하며, 고추장소스는 고추장 34중량%,캡사이신 1중량%, 케첩 40중량%, 매실청5중량%, 마늘분말 7중량%, 생강분말 3중량%, 양파즙10중량%로 조성되며, 간장소스는 간장 35중량%, 배즙 10중량%, 마늘분말 7중량%, 생강분말 3중량%, 매실청 5중량%,고추가루 10중량%, 양파즙30중량%로 조성되고, 된장소스는 된장 20중량%, 된장분말 15중량%, 고추장 15중량%, 매실청 5중량%,양파즙 30중량%, 마늘분말 7중량%, 생강분말 3중량%, 땅콩버터 5중량%로 조성되어 있음을 특징으로 하는 전통발효식품을 이용한 슬라이스 식품 및 그 제조방법에 관한 것이다.The present invention is composed of 65.5% by weight starch, starch 10% by weight, sugar 7% by weight, butter 2% by weight, traditional foot enzymes 15.5% by weight, the traditional foot enzymes any one selected from red pepper sauce, soy sauce, miso sauce The sauce is made of red pepper paste 34% by weight, capsaicin 1% by weight, ketchup 40% by weight, blue plum 5% by weight, garlic powder 7% by weight, ginger powder 3% by weight, onion juice 10% by weight, soy sauce Sauce is composed of 35% by weight of soy sauce, 10% by weight of pear juice, 7% by weight of garlic powder, 3% by weight of ginger powder, 5% by weight of plum wine, 10% by weight of red pepper powder, 30% by weight of onion juice, miso sauce 20 Weight%, Doenjang powder 15%, Gochujang 15% by weight, Plum wine 5% by weight, Onion juice 30% by weight, Garlic powder 7% by weight, Ginger powder 3% by weight, Peanut butter 5% by weight It relates to a sliced food using a traditional fermented food and a method for producing the same.
Description
본 발명은 전통장류와 물엿, 전분, 설탕 및 버터로 조성된 담체와 고추장소스, 된장소스, 간장소스 중에서 선택된 어느 하나의 전통발효소스로 혼합 제조되며 탄성을 갖는 시트 형상의 식품으로서, 제조공정을 자동화 하여 생산성을 향상시킴과 동시에 한국 전통음식을 현대화시켜 햄버거나 토스트 및 샌드위치에 사용되는 전통발효식품을 이용한 슬라이스 식품 및 그 제조방법에 관한 것이다.The present invention is a sheet-like food having elasticity and prepared by mixing any one of traditional carriers and starch, starch, sugar and butter and chili paste sauce, miso sauce, and soy sauce. The present invention relates to a sliced food using a traditional fermented food used for burgers, toasts, and sandwiches by improving productivity by automating productivity and modernizing Korean traditional foods.
일반적으로 우리의 식단에 필수적인 장류는 고추장, 간장, 된장 등이 있으며, 그 중 간장과 된장은 일본에도 있지만, 고추장은 한국에만 있는 전통식품이다. 우리의 음식문화는 경제발전에 따라 급격히 서구화되고 있으나 서구화된 음식은 우리의 체질에 맞지 않기 때문에 여러 건강상의 이상을 일으키고 있다. 그에 따라, 전통음식에 대한 관심이 높아져서, 고추장, 된장, 간장 등에 대한 연구가 많이 이루어지고 있다.In general, there are kojukjang, soy sauce, miso, etc. which are essential for our diet. Among them, soy sauce and miso are in Japan. Our food culture is rapidly becoming westernized according to economic development, but Westernized food is causing various health problems because it does not fit our constitution. Accordingly, interest in traditional foods is increasing, and many studies on red pepper paste, miso, and soy sauce have been conducted.
최근 경제적 발전에 따라 국민의 건강에 대한 관심이 더욱더 많아지고 다양하게 발전되고 있으며, 최근 빨리 변화하는 사회적 추세에 맞추어 국민 식생활 역시 빠르고 간편한 것을 위주로 하는 서구식 식생활로 점차 변하고 있다. 특히 전통적인 사회에 비하여 최근 맞벌이 부부가 증가하는 추세로 인하여 식생활의 간소화로 인하여 보다 빠르고 간편하게 음식을 섭취할 수 있는 서양식 식생활이 증가하고 있다.With the recent economic development, people's interest in the health of the people is becoming more and more variously developed, and in recent years, in accordance with the rapidly changing social trends, the national diet is gradually changing to western-style eating, focusing on quick and easy. Especially, in recent years, there has been an increase in western - style dietary habits that can eat food faster and easier due to the increase in the number of married couples in recent years.
따라서, 우리나라의 전통음식인 고추장, 된장, 간장을 서구식식품에 응용하는 다양한 음식 및 간식거리에 개발되고 있다. Therefore, Korean traditional gochujang, miso, soy sauce has been developed in a variety of foods and snacks that apply to Western foods.
예를 들면, 국내공개특허공보 공개번호 제1020110046858(20110506)호에는 건 표고버섯을 불리고 중탕하는 단계; 상기 중탕한 표고버섯을 세척, 정선 및 마쇄하는 단계; 상기 마쇄한 표고버섯에 조미액을 혼합하고, 중탕하는 단계; 상기 중탕한 조미된 표고버섯을 성형 및 건조하는 단계를 포함하는 표고버섯포의 제조 방법 및 상기 방법에 의해 제조된 표고버섯포에 관한 기술이 공개되어 있고, For example, Korean Laid-Open Patent Publication No. 1020110046858 (20110506) is called dried shiitake mushrooms; Washing, selecting, and grinding the heated shiitake mushrooms; Mixing the seasoning liquid with the ground shiitake mushrooms, and bathing them; There is disclosed a method for producing shiitake mushroom sachets comprising the step of forming and drying the heated seasoned shiitake mushrooms, and a technique relating to shiitake mushroom sachets prepared by the above method.
동 공보 공개번호 제1020050105003(20051103)호에는 가공치즈에 소정의 청국장이 함유된 가공치즈 및 이의 제조방법이 기재되어 있으며, Publication No. 1020050105003 (20051103) describes a processed cheese containing a predetermined Cheonggukjang in the processed cheese and a manufacturing method thereof.
동 공보 제1020070019685(20070215)호에는 (a) 향료 또는 조미료; 및 (b) 식용성, 용해성 매트릭스를 포함하고, 상기 향료 또는 조미료는 상기 매트릭스 내에 분배되고, 상기 조성물은 시트 형태로 존재하는 것을 특징으로 하는 조미료를 음식에 효과적으로 향료 매트릭스 조성물에 관한 기술이 공개되어 있고, Publication No. 1020070019685 (20070215) includes (a) spices or seasonings; And (b) an edible, soluble matrix, wherein the flavoring or seasoning is dispensed within the matrix and the composition is in the form of a sheet. There is,
동 공보 공개번호 제1020100120353(20101116)호에는 포 제조 과정시 해동, 트리밍, 염지 및 숙성 등의 공정을 거친 제조육을 틀을 이용하여 압착, 동결시킨 후 슬라이스하여 일정한 형태와 크기를 갖도록 제조하고, 양념육 사이에 치즈, 인조육 등 여러가지 종류의 보조식품을 포함하여, 일정 모양 또는 형상 등을 갖도록 가공한 육포의 제조방법이 기재되어 있으며, Publication No. 1020100120353 (20101116) is prepared by pressing, freezing and slicing manufactured meat that has undergone defrosting, trimming, dyeing, and aging during the fabrication process using a mold, and then sliced and manufactured to have a uniform shape and size. Method for producing beef jerky processed to have a certain shape or shape, including various kinds of supplements such as cheese, artificial meat, etc. between seasoned meat,
동 공보 공개번호 제1019990085403(19991206)호에는 약간의 수분만을 잔존시킨 슬라이스형 건두부를 제조하는 슬라이스형(Slice type) 건두부와 그 제조방법 및 제조장치가 공개되어 있고,Korean Patent Publication No. 1019990085403 (19991206) discloses a slice type tofu head for producing a sliced tofu head with only a few moisture remaining, and a manufacturing method and a manufacturing apparatus thereof.
동 공보 공개번호 제1020080031067(20080408)호에는 60~86 중량%의 육류; 10~36 중량%의 양념류; 및 1~10 중량%의 된장을 포함하고, 또한 본 발명에 따른 육류 패티 제조 방법은 60~86 중량%의 육류, 10~36 중량%의 양념류 및 1~10 중량%의 된장을 각각 분쇄하고 혼합하는 단계; 상기 혼합물을 이용하여 패티 모양으로 성형하는 단계; 및 냉동 저장하는 단계를 포함한다. 본 발명에 따르면, 맛과 향 등 관능적 특성이 우수하고 저장성이 향상될 뿐만 아니라 영양적 특성도 우수한 육류 패티 및 그의 제조 방법이 기술되어 있으며, Publication No. 1020080031067 (20080408) discloses 60 to 86% by weight of meat; 10-36% by weight of seasonings; And 1 to 10% by weight of miso, and the meat patty manufacturing method according to the present invention is crushed and mixed with 60 to 86% by weight of meat, 10 to 36% by weight of spice and 1 to 10% by weight of miso, respectively. Making; Molding into a patty shape using the mixture; And freezing storage. According to the present invention, a meat patty having excellent sensory properties such as taste and aroma and improved storage properties as well as nutritional properties and a method of manufacturing the same are described.
동 공보 공개번호 제1020060081629(20060713)호에는 쌀을 이용하여 식사대용(간식)이 가능한 절편(패드)을 활용하여 한국형 햄버거와 샌드위치 및 치즈보쌈 제조방법과 그 기계에 관한 기술이 알려져 있고, Korean Patent Publication No. 1020060081629 (20060713) discloses a method for manufacturing Korean hamburgers, sandwiches, and cheese wrappers using a slice (pad) that can replace meals (snack) using rice, and a technique related to the machine.
동 공보 공개번호 제1020020034810(20020509)에는 김치를 샌드위치 제조에 첨가하여 새로운 형태인 퓨전식품을 제조하는 방법이 기재되어 있으며,Publication No. 1020020034810 (20020509) describes a method for producing a new form of fusion food by adding kimchi to sandwich production,
국내등록특허공보 등록번호 제1004459950000(20040817)호에는 다량의 게살과 절단 냉동한 게맛살을 연육 및 기타 부재료들과 혼합하므로써 게살 특유의 향미와 질감이 살아나게 하고, 여기에 키토산을 첨가하므로써 건강성을 부여한 개선된 게살 버거 패티가 기술되어 있고,Korean Registered Patent Publication No. 1004459950000 (20040817) discloses the unique flavor and texture of crab meat by mixing a large amount of crab meat and chopped frozen crab meat with meat and other ingredients, and by adding chitosan to health An improved crabmeat patty has been described,
동 공보 등록번호 제1004480090000(20040831)호에는 한방생약으로부터 추출한 생약추출물 50 내지 80중량%에 올리고당 5 내지 30중량%, 젤화제 0.2 내지 5중량%, 유기산 0.1 내지 5중량%, 유기산염 0.1 내지 5중량% 및 식이섬유 0.1 내지 1중량%를 혼합함으로써 여러가지 기능성을 갖는 생약추출물 함유 기능성 젤리가 공개되어 있음을 알 수 있다. Korean Patent Publication No. 1004480090000 (20040831) discloses 50 to 80% by weight of herbal extracts extracted from herbal medicines from 5 to 30% by weight of oligosaccharides, from 0.2 to 5% by weight of gelling agents, from 0.1 to 5% by weight of organic acids, and from 0.1 to 5 of organic acids. By mixing the weight% and 0.1 to 1% by weight of dietary fiber, it can be seen that the herbal extract containing functional jelly having various functionalities is disclosed.
상기 종래의 기술들은 육류 등에 고추장, 된장, 간장을 혼합하여 햄버거용 패티 등에 사용되는 기술이 대세였으며, 단순히 고추장, 된장, 간장만을 이용하여 한국 사람이라면, 언제 어디서든지 남녀노소 누구나 쉽게 휴대 및 섭취 할 수 있도록 하거나, 최근 현대인이 즐겨 시식하는 햄버거나 토스트 및 샌드위치 속에 넣는 재료로 사용하지 못하는 문제점이 본 발명이 해결 하고자 하는 과제인 것이다.The conventional techniques are the technology used in hamburger patties by mixing red pepper paste, soybean paste, soy sauce, etc. in meat, and if you are a Korean using only red pepper paste, soybean paste, soy sauce, you can easily carry and consume it anytime, anywhere. It is a problem to be solved by the present invention to not be able to use as a material to put in a hamburger or toast and sandwich, which is recently enjoyed by modern people.
본 발명은 상기와 같은 과제를 해결하기 위하여, 소비자의 기호 또는 건강상태에 따라, 원하는 전통식품인 고추장소스, 간장소스, 된장소스와 물엿, 전분, 설탕 및 버터로 조성된 담체와 혼합 제조되며 탄성을 갖는 시트 형상의 식품으로서, 제조공정을 자동화 하여 생산성을 향상시킴과 동시에 한국 전통식품의 건강 성분을 섭취하도록 하여 국민건강을 증진시키는 샌드위치에 사용되는 슬라이스형태를 갖는 전통발효식품을 이용한 슬라이스 식품을 제공하는 것이 본 발명이 이루고자 하는 과제해결 수단인 것이다.The present invention to solve the above problems, according to the consumer's preferences or health conditions, is prepared by mixing with a carrier composed of chili pepper sauce, soy sauce, miso sauce and starch syrup, starch, sugar and butter, which are the traditional food desired It is a sheet-shaped food having a sliced food, which is a sliced food using a traditional fermented food having a slice form used for sandwiches to improve the productivity by automating the manufacturing process and at the same time ingesting the health ingredients of Korean traditional foods to improve national health. It is to provide a solution to the problem to be achieved by the present invention.
본 발명은 고추장, 된장, 간장만을 이용하여 한국 사람이라면, 언제 어디서든지 남녀노소 누구나 쉽게 휴대 및 섭취 할 수 있도록 하거나, 최근 현대인이 즐겨 시식하는 햄버거나 토스트 및 샌드위치 속에 넣는 토핑 및 소스대체제품으로, 한국음식의 전통 고유의 맛과 향을 즐겨 심리적 효과까지 있어 고추장, 간장, 된장의 영양과 기능도 함께 제공할 수 있는 국내 유일의 한국 전통장류를 함유한 슬라이스로서 전 세계에 한국 전통음식문화의 새로운 장을 열어, The present invention using only red pepper paste, soybean paste, soy sauce, if you are a Korean, anytime, anywhere, any age, age and age, so that anyone can easily carry and ingest, or as a topping and sauce replacement product put into hamburgers, toasts and sandwiches recently enjoyed by modern people, Enjoying the unique taste and aroma of Korean food, it also has psychological effects, and it is a slice containing Korea's only Korean traditional soy sauce, which can provide the nutrition and function of red pepper paste, soy sauce and soybean paste. Open the cabinet,
현대인의 식생활에 알맞고 더 좋은 맛과 영양을 풍미하도록 함은 물론 성인병이나 암 등을 예방하여 건강한 삶을 영위하도록 다양한 맛과 시각적 효과를 제공하여 다양한 소비자의 욕구를 충족시킬 수 있는 것이 장점이다.It is suitable to meet the diet of modern people, to taste better nutrition and nutrition, and to provide a variety of tastes and visual effects to lead a healthy life by preventing adult diseases and cancer, etc., to meet the needs of various consumers.
본 발명은 이와 같은 목적을 달성하기 위하여, 물엿 65.5중량%, 전분 10중량%, 설탕7중량%, 버터2중량%, 전통발효소스15.5중량%로 조성되며, 상기 전통발효소스는 고추장소스, 간장소스, 된장소스 중에서 선택된 어느 하나를 사용하며, The present invention is composed of 65.5% by weight of starch syrup, starch 10% by weight, sugar 7% by weight, butter 2% by weight, traditional foot enzymes 15.5% by weight, the traditional foot enzymes red pepper paste sauce, soy sauce Using either source or miso sauce,
고추장소스는 고추장 34중량%,캡사이신 1중량%, 케첩 40중량%, 매실청5중량%, 마늘분말 7중량%, 생강분말 3중량%, 양파즙 10중량%로 조성되며, 간장소스는 간장 35중량%, 배즙 10중량%, 마늘분말 7중량%, 생강분말 3중량%, 매실청 5중량%, 고추가루 10중량%, 양파즙30중량%로 조성되고, 된장소스는 된장 20중량%, 된장분말 15중량%, 고추장 15중량%, 매실청 5중량%, 양파즙 30중량%, 마늘분말 7중량%, 생강분말 3중량%, 땅콩버터 5중량%로 조성되어 있음을 특징으로 하는 전통발효식품을 이용한 슬라이스 식품 및 그 제조방법에 관한 것이다.
Gochujang sauce consists of 34% by weight of kochujang, 1% by weight of capsaicin, 40% by weight of ketchup, 5% by weight of plum blue, 7% by weight of garlic powder, 3% by weight of ginger powder, 10% by weight of onion juice. By weight, pear juice 10% by weight, garlic powder 7% by weight, ginger powder 3% by weight, plum blue wine 5% by weight, red pepper powder 10% by weight, onion juice 30% by weight, miso sauce 20% by weight, miso Traditional fermented food, characterized in that it is composed of 15% by weight powder, 15% by weight red pepper paste, 5% by weight plum wine, 30% by weight onion juice, 7% by weight garlic powder, 3% by weight ginger powder, 5% by weight peanut butter It relates to a sliced food and a method for producing the same.
본 발명에 사용되는 담체역할을 하는 성분을 살펴보면, Looking at the component that serves as a carrier used in the present invention,
물엿은 단맛을 내고 전체조성물대비 65.5중량% 사용하며, 너무 많으면 졸임 공정이 길어져 비경제적이고, 너무 적으면, 전체적인 맛이 달라지기 때문에 사용량이 전체조성물 대비 65.5중량% 가 바람직하다.Starch syrup has a sweet taste and is used 65.5% by weight of the total composition. Too much syrup is uneconomical due to the long boiling process, and when too small, the amount used is preferably 65.5% by weight of the total composition.
전분은 시중에 판매되는 옥수수전분, 감자전분, 고구마전분을 사용하며, 전분의 역할은 점도를 조절하고 탄성을 주는 역할을 하며, 사용량은 전체조성물 대비10중량%이며, 너무 많으면 최종제품이 경화되고 너무 적으면, 탄성이 감소하여 젤리형태로 되기 때문에 사용량은 전체조성물 대비 10중량%가 바람직하다.Starch is used commercially available corn starch, potato starch, sweet potato starch, the role of starch is to adjust the viscosity and give elasticity, the amount used is 10% by weight of the total composition, if too much of the final product is cured If the amount is too small, the elasticity is reduced to form a jelly, so the amount used is preferably 10% by weight relative to the total composition.
설탕은 단맛의 제공과 강도를 조절하는 역할을 하며, 사용량은 전체조성물 대비 7중량%이며, 너무 많으면 최종제품이 강해지고(경화되고) 너무 적으면, 약해져 젤리형태로 되기 때문에 사용량은 전체조성물 대비 7중량%가 바람직하다.Sugar plays a role in controlling the strength and strength of sweetness, and the amount used is 7% by weight of the total composition.If too much, the final product becomes stronger (hardened) and too little, it becomes weaker and becomes jelly. 7 weight% is preferable.
버터는 맛을 순하게 하고, 유화제 역할을 하며, 사용량은 전체조성물 대비 2중량%이며, 너무 많으면 최종제품이 점도가 약해지고 너무 적으면, 유화역할이 감소되기 때문에 사용량은 전체조성물 대비 2중량%가 바람직하다.Butter has a mild taste, acts as an emulsifier, and the amount used is 2% by weight relative to the total composition, and when the amount is too high, the final product has a weak viscosity and when the amount is too small, the amount used is preferably 2% by weight relative to the total composition. Do.
전통발효식품은 고추장, 간장, 된장을 주로 하는 세가지 소스중 어느 하나를 선택하여 사용하며, 전체조성물 대비 15.5중량%사용하며, 너무 많으면 장류의 향 및 맛이 강하여 민감한 사람은 기피하게 되고, 너무 적으면, 약해져 장류건강성분의 섭취가 감소되기 때문에 사용량은 전체조성물 대비 15.5중량%가 바람직하다.
Traditional fermented food is selected from one of three sauces, mainly red pepper paste, soy sauce and soybean paste, and 15.5% by weight of the total composition.Too much, the fragrance and taste of soy sauce are avoided, so sensitive people are avoided. If it is weakened, the intake of the health ingredients of the enteric is reduced, so the amount used is preferably 15.5% by weight based on the total composition.
본 발명의 전통발효소스중 고추장소스는 고추장 34중량%,캡사이신 1중량%, 케첩 40중량%, 매실청5중량%, 마늘분말 7중량%, 생강분말 3중량%, 양파즙10중량%로 조성되며,Gochujang sauce of the traditional foot enzymes of the present invention is composed of red pepper paste 34% by weight, capsaicin 1% by weight, ketchup 40% by weight, plum blue 5% by weight, garlic powder 7% by weight, ginger powder 3% by weight, onion juice 10% by weight ,
간장소스는 간장 35중량%, 배즙 10중량%, 마늘분말 7중량%, 생강분말 3중량%, 매실청 5중량%,고추가루 10중량%, 양파즙30중량%로 조성되고, Soy sauce is composed of 35% by weight of soy sauce, 10% by weight of pear juice, 7% by weight of garlic powder, 3% by weight of ginger powder, 5% by weight of plum blue pepper, 10% by weight of red pepper powder, 30% by weight of onion juice,
된장소스는 된장 20중량%, 된장분말 15중량%, 고추장 15중량%, 매실청 5중량%,양파즙 30중량%, 마늘분말 7중량%, 생강분말 3중량%, 땅콩버터 5중량%로 조성되며,Doenjang sauce consists of 20% by weight of miso, 15% by weight of soybean paste, 15% by weight of red pepper paste, 5% by weight of plum wine, 30% by weight of onion juice, 7% by weight of garlic powder, 3% by weight of ginger powder, 5% by weight of peanut butter ,
본 발명의 고추장 소스에 사용되는 고추장은 일반적인 고추장이 사용되며, Gochujang used in the hot pepper paste sauce of the present invention is used a common hot pepper paste,
고추장의 제조는 메주가루와, 고두밥에 엿기름추출액을 30~35℃로 12시간 유지시켜 식혜밥을 제조한 다음, 메주가루, 식혜밥, 소금, 고춧가루, 기타 조청등을 혼합하여 3개월 숙성시켜 고추장을 제조하는 것이 일반적인 제조방법인 것이다.Kochujang is prepared by keeping the malt extract and malt extract at 30 ~ 35 ℃ for 12 hours to make Sikhye rice, and then aging them for 3 months by mixing meju powder, Sikhye rice, salt, red pepper powder, and other Jocheong. To prepare is a general manufacturing method.
사용량은 고추장소스 전체 대비 34중량%이며, 너무 많으면 너무 맵고, 너무 적으면 고추장 성분이 감소되기 때문에 사용량은 고추장소스 전체 대비 34중량%가 바람직하다.
The amount used is 34% by weight compared to the whole red pepper paste sauce, too much too hot, too small amount of red pepper paste is reduced because the amount is preferably 34% by weight compared to the whole red pepper paste sauce.
캡사이신은 고추에서 추출되는 무색의 휘발성 화합물로, 알칼로이드의 일종이며 매운 맛을 내는 성분인데, 약용과 향료로 이용되며 고추씨에 가장 많이 함유되어 있다. 화학식은 C18H27NO3. 알칼로이드의 일종으로, 고추의 매운 맛을 내는 성분이다. 고추씨에 가장 많이 함유되어 있으며, 껍질에도 있다. 약용과 향료로 이용된다. 고추가 캡사이신을 만들어 내는 이유는 자신을 다른 동물이나 식물로부터 보호하고, 동시에 씨를 퍼뜨려 종자의 번식을 도모하기 위해서인 것으로 알려져 있다. 1940년대 후반, 캡사이신이 처음에는 강한 자극을 주지만 시간이 지나면서 진통작용을 한다는 사실이 밝혀졌으며, 그 후 캡사이신 유도체를 합성하여 새로운 진통제를 개발하기 위한 연구가 활발하게 추진되었다. 캡사이신의 진통작용은 체내 신경말단에서 통증 전달물질로 알려진 'P물질'을 유리하여 고갈시킴으로써 그 효과를 나타내는 것으로 규명되었다. 그러나 캡사이신 자체는 독성이 너무 강하여 이를 직접 임상에 적용하기는 어렵다.Capsaicin is a colorless volatile compound extracted from red pepper. It is a kind of alkaloid and has a spicy taste. It is used as medicinal and fragrance and is the most contained in red pepper seeds. Chemical formula is C18H27NO3. A type of alkaloid, a spicy flavor of peppers. It is the most abundant in red pepper seeds and also in the skin. Used as a medicinal and fragrance. The reason why pepper produces capsaicin is that it protects itself from other animals or plants, and at the same time spreads seeds to promote seed reproduction. In the late 1940's, capsaicin was initially found to be a strong stimulus, but it worked analgesically over time. Since then, research has been actively conducted to develop new analgesics by synthesizing capsaicin derivatives. The analgesic action of capsaicin has been shown to exert its effect by freeing and depleting the 'P substance', known as a pain transporter, in the nerve endings of the body. However, capsaicin itself is so toxic that it is difficult to apply it directly to the clinic.
1999년 말, 한국화학연구소는 동아제약연구소와 협력하여 이런 단점을 극복하고, 강력한 활성을 가지면서도 부작용이 적은 신물질의 개발에 성공하였다.'DA-5018'로 명명된 이 물질은 캡사이신 유도체이면서도 기존 캡사이신 계열 화합물과는 달리 자극성이 적어 대상포진 후 통증·당뇨성 신경통 등에도 적용할 수 있을 것으로 기대된다(인터넷에서 발췌).In late 1999, the Korea Research Institute of Chemistry, in cooperation with the Dong-A Pharmaceutical Research Institute, overcame these shortcomings and succeeded in the development of new substances with strong activity and low side effects.The substance named 'DA-5018' is a capsaicin derivative and Unlike capsaicin-based compounds, it is expected to be applied to pain and diabetic neuralgia after shingles due to its low irritation (excerpt from the Internet).
사용량은 고추장소스 전체 대비 1중량%이며, 너무 많으면 너무 맵고, 너무 적으면 캡사이신 성분이 감소되기 때문에 사용량은 고추장소스 전체 대비 1중량%가 바람직하다.The amount used is 1% by weight compared to the whole red pepper paste sauce, too much too hot, too small capsaicin content is reduced because the amount is preferably 1% by weight compared to the whole red pepper paste sauce.
캐첩은 통상 토마토케첩을 말하며, 완전히 익은 토마토를 재료로 하여 만드는 서양식 조미료이다. 토마토 가공품 중 생산량이 많고, 가장 많이 쓰인다. 케첩이란 채소나 과일을 체로 걸러 향신료나 조미료를 가해 만든 것의 총칭인데, 원료인 토마토를 으깨어 즙을 걸러낸 것에 설탕과 소금을 넣어 녹인 다음, 각종 향신료와 식초 ·양파 ·마늘 등을 넣어 저으면서 끓인다. 뜨거울 때 (90℃ 이상) 용기에 담고 밀봉한 후 약 5분 지나서 빨리 냉각시킨다. 향신료를 헝겊 주머니에 넣어 원재료와 함께 끓여 우려내기도 하고, 식초에 담가 함유된 성분을 추출해서 쓰기도 한다. 보통 사과 또는 파인애플 등의 양조과일식초를 배합해서 쓰는데, 그렇게 하면 더욱 풍미가 좋다. 토마토는 분홍색이 아닌 적색 계통의 펙틴질이 많은 것이 사용되며 완숙한 것일수록 펙틴질과 색소의 함량이 높아져 좋은 제품이 된다. 이 밖에 생토마토가 아니라 토마토 퓌레를 다시 가공해서 만드는 방법도 있다. 용기는 유리병이나 염화 비닐계의 플라스틱 그릇이 주로 쓰인다. 무착색 제품이 많이 제작되고 있지만, 제품의 색이나 광택이 불충분할 때에 한해서 극소량의 착색료를 써서 착색하기도 한다. 또 밀봉한 용기의 뚜껑을 연 후에도 보존이 가능하도록 법에서 정하는 양의 합성보존료 첨가가 인정된다.(인터넷에서 참조)Cappiness usually refers to tomato ketchup and is a western seasoning made from fully ripe tomatoes. It is the most productive and the most used of tomato processed products. Ketchup is a generic term made by sifting vegetables and fruits by adding spices and seasonings. Smash the tomato, crush the juice, add sugar and salt to it, and simmer it with various spices, vinegar, onions, and garlic. When it is hot (above 90 ° C), put it in a container, seal it and cool it quickly after about 5 minutes. Spices are put in a cloth bag and boiled with the raw materials, or they are extracted and used as ingredients. Usually brewed fruit cider vinegar, such as apple or pineapple, is used to make it more flavorful. Tomatoes are not a pink, but a lot of red pectin quality is used, the more mature the pectin and pigment content is a good product. You can also reprocess tomato puree instead of raw tomatoes. Containers are mainly used for glass bottles or plastic containers of vinyl chloride type. Although many non-colored products are manufactured, they may be colored using a very small amount of colorant only when the color or gloss of the product is insufficient. In addition, the addition of synthetic preservatives in amounts prescribed by law is permitted so that they can be preserved even after the lid of a sealed container is opened.
캐첩은 맛의 풍미를 높이기 위해 사용되며, 사용량은 고추장소스 전체 대비 40중량%이며, 너무 많으면 매운 맛이 떨어지고, 너무 적으면 매운맛이 강해지기 때문에 사용량은 고추장소스 전체 대비 40중량%가 바람직하다.It is used to increase the flavor of the flavor, the amount is 40% by weight compared to the whole red pepper paste sauce, too much spicy taste falls, too small is too strong spicy taste is used 40% by weight compared to the whole red pepper sauce.
매실은 매화나무의 열매로 둥근모양이고 5월 말에서 6월 중순에 녹색으로 익는데 원산지는 중국이며 3000년 전부터 건강보조 식품이나 약재로 사용되었으며 한국에는 삼국시대에 정원수로 전해져 고려 초부터 약재로 사용된 것으로 추정된다. Plum is a fruit of plum tree, round shape, ripen in green from the end of May to mid-June. It is originated from China, and has been used as a health supplement or medicine since 3000 years ago. It is assumed to be used.
청매실은 녹색의 덜 익은 열매를 5~6월에 수확하여 술, 짱아찌, 음료수 등을 만들어 먹는다. Cheongmaesil is harvesting green unripe fruits in May-June to make drinks, chan-chan, and drinks.
수확시기와 가공법에 따라 여러 종류로 나뉜다. 껍질이 연한 녹색이고 과육이 단단하며 신맛이 강한 청매, 향이 좋고 빛깔이 노란 황매, 청매를 쪄서 말린 금매, 청매를 소금물에 절여 햇볕에 말린 백매, 청매의 껍질을 벗겨 연기에 그을려 검게 만든 오매 등이 있다. 전라남도 광양과 경상북도 영천, 경상남도 하동 등지에서 많이 재배하며 일본과 중국에서도 식용으로 재배한다.It is divided into several types according to the harvest season and processing method. The bark is light green, the flesh is hard and the sour taste is strong, the scent is good and yellowish yellow plum, the gold plum dried with the blue plum, the white plum dried with the salt in the brine, the white plum dried by peeling the blue plum and smoked have. It is cultivated in Gwangyang, Jeollanam-do, Yeongcheon, Gyeongsangnam-do, and Hadong, Gyeongsangnam-do, and edible in Japan and China.
열매 중 과육이 약 80%인데, 그 중에서 약 85%가 수분이며 당질이 약 10%이다. 무기질·비타민·유기산(시트르산·사과산·호박산·주석산)이 풍부하고 칼슘·인·칼륨 등의 무기질과 카로틴도 들어 있다. 그 중 시트르산은 당질의 대사를 촉진하고 피로를 풀어주며, 유기산은 위장의 작용을 활발하게 하고 식욕을 돋우는 작용을 한다. 알칼리성 식품으로 피로회복에 좋고 체질개선 효과가 있다. 특히 해독작용이 뛰어나 배탈이나 식중독 등을 치료하는 데 도움이 되며, 신맛은 위액을 분비하고 소화기관을 정상화하여 소화불량과 위장 장애를 없애 준다. 변비와 피부미용에도 좋고 산도가 높아 강력한 살균작용을 한다. 최근에는 항암식품으로도 알려졌다.About 80% of the fruit is fruit, of which about 85% is water and the sugar is about 10%. It is rich in minerals, vitamins, organic acids (citric acid, malic acid, succinic acid, tartaric acid), minerals such as calcium, phosphorus and potassium, and carotene. Among them, citric acid promotes the metabolism of sugars and relieves fatigue, and organic acids act to stimulate the stomach and promote appetite. Alkaline food is good for the recovery of fatigue and is effective in improving the constitution. Especially excellent detoxification function helps to treat stomach and food poisoning, and acidity secretes gastric juice and normalizes digestive organs to eliminate digestive and gastrointestinal disorders. Good for constipation and skin beauty, high acidity and has a powerful sterilizing action. Recently, it was also known as anticancer food.
보통 술을 담가 먹으며 잼·주스·농축액을 만들어 먹거나 말려서 먹는다. 그밖에 간장·식초·정과·차를 만들거나 장아찌를 담그기도 한다.It is usually eaten with alcohol, made with jam, juice, concentrate, or eaten by drying. Others make soy sauce, vinegar, fruit, tea, and pickles.
매실청(매실엑기스)용 매실은 노랗게 익기전의 푸른빛이 도는 청매들 물로 씻고 채반에 늘어 물기를 뺀 다음 설탕과 함께 버무려 넣어둔다.Plums for plum berry (plum extract) are washed with blue-green plums before ripening in yellow, drained in a rice tray, and mixed with sugar.
이때 설탕의 첨가량은 매실무게와 동일하게하며 매실과 설탕을 켜켜이 넣는데 맨 위쪽 부분은 설탕을 두껍게 덮어주어 잡균의 오염을 막아야 한다. At this time, the amount of sugar added is the same as the plum weight, and put plum and sugar on the top of the top portion of the sugar should be covered with a thicker to prevent contamination of germs.
매실과 설탕을 다 넣은 다음 뚜껑을 닫고 서늘한 곳에 보관하며, 5일정도 지나면 설탕이 녹기 시작하는데 가끔 저어주어 매실과 설탕이 골고루 섞이게 하고, 저어주는 것은 바닥에 가라않은 설탕이 다 녹을 때까지 해주는데 대게 3~5개월 소요된다. 온도가 낮을수록 오래 걸리며 일반적으로 5달이면 설탕이 다 녹고 매실은 완전히 추출되어 씨와 껍질만 남게 된다. 설탕이 다 녹으면 매실엑기스를 한번 끓여서 살균한 다음 과일주스용 PET병에 넣고 보관하면 일 년 내내 매실차나 매실음료로 이용할 수 있습니다. (인터넷에서 발췌)Put the plums and sugar in, then close the lid and store in a cool place. After 5 days, the sugar begins to melt. Stir occasionally to mix the plums and sugar evenly, and stir until the undissolved sugar melts. It takes three to five months. The lower the temperature, the longer it takes. Generally, sugar melts in five months and plums are completely extracted, leaving only seeds and husks. Once the sugar has melted, you can boil the plum extract once to sterilize it and put it in a PET bottle for fruit juice to store it as a plum tea or plum drink throughout the year. (Excerpt from the Internet)
매실청은 맛의 풍미를 높이기 위해 사용되며, 사용량은 고추장소스 전체 대비 5중량%이며, 너무 많으면 전체적인 맛과 풍미가 달라지고, 너무 적으면 매운맛이 강해지기 때문에 사용량은 고추장소스 전체 대비 5중량%가 바람직하다.Plum wine is used to enhance the flavor, and the amount used is 5% by weight compared to the whole red pepper paste sauce.If the amount is too much, the overall taste and flavor is different, and if the amount is too small, the amount is 5% by weight. Is preferred.
마늘은 학명이 Allium scorodorpasum var. viviparum Regel 이며, 백합과이고, 원산지 아시아 서부이며, 크기는 꽃줄기 높이 60cm 정도이다. Garlic has the scientific name Allium scorodorpasum var. It is a viviparum Regel, liliaceae, native to western Asia, and its size is about 60cm in height.
산(蒜)이라고도 한다. 마늘의 어원은 몽골어 만끼르(manggir)에서 gg가 탈락된 마닐(manir) → 마ゅ → 마늘의 과정을 겪은 것으로 추론된다. 《명물기략(名物紀略)》에서는 "맛이 매우 날하다 하여 맹랄(猛辣) → 마랄 → 마늘이 되었다"고 풀이하고 있다. It is also called a mountain. The origin of garlic is inferred from the Mongolian manggir, which has undergone the process of manir → marquez → garlic, where gg was eliminated. In `` Specialty Mechanism '', he said, "That's because the taste is very raw.
본초강목에 "산에서 나는 마늘을 산산(山蒜), 들에서 나는 것을 야산, 재배한 것을 산(蒜)"이라 하였다. 후에 서역에서 톨이 굵은 대산(大蒜)이 들어오게 되어 전부터 있었던 산을 소산이라 하였다는 기록이 있다. 《동의보감》에서는 "대산을 마늘, 소산을 족지, 야산을 달랑괴"로 구분하였다. 아시아 서부 원산으로 각지에서 재배한다. The herbaceous tree was called "Sansan (山 마늘) from the mountain, Yasan from the field, cultivated from the mountain". Later, there was a record that Tosan had a large Daesan (大蒜) coming in from the West Station, and that the mountain was called Sanshan. In Dong Bogam, Daesan is classified as Garlic, Sosan, and Yasan. Native to western Asia, it is grown everywhere.
줄기는 연한 갈색의 껍질 같은 잎으로 싸여 있으며, 안쪽에 5∼6개의 작은 비늘줄기가 들어 있다. 꽃줄기는 높이 60cm 정도이다. 잎은 바소꼴로 3∼4개가 어긋나며, 잎 밑부분이 잎집으로 되어 있어 서로 감싼다. 7월에 잎 겨드랑이에서 속이 빈 꽃줄기가 나와 그 끝에 1개의 큰 산형꽃이삭[傘形花穗]이 달리고 총포(總苞)는 길며 부리처럼 뾰족하다. Stems are covered with light brown bark-like leaves with 5-6 small scales on the inside. The stalk is about 60cm high. Leaves are basso-like, 3 to 4 are alternate, and the bottom of the leaf is made of leaf sheaths. In July, a hollow flower stem emerges from the leaf axle, and at the end of it, one large mountain flower spike runs, and the gun is long and pointed like a beak.
꽃은 흰 자줏빛이 돌고 꽃 사이에 많은 무성아(無性芽)가 달리며 화피갈래조각은 6개이고 바깥쪽의 것이 크다. 비늘줄기, 잎, 꽃자루에서는 특이한 냄새가 나며 비늘줄기를 말린 것을 대산이라 한다. 일반적으로 다져서 음식의 양념으로 사용한다. 또는 통째로 고기를 먹을 때 구워서 먹기도 하고 생마늘을 고추장에 찍어 먹기도 한다. 인체에 작용하여 체력을 증강, 인체의 기관과 세포의 활력 증진시키며, 갱년기장애, 중년기 스태미나 보강하고, 혈액순환개선, 고혈압, 동맥경화(심근경색,협심증,뇌졸증) 해독, 살균 : 성인병의 1차 원인인 혈 중 콜레스테롤 제거와, 혈압조절작용이 있다(인터넷에서 발췌)Flowers are white purple, many asexuals run between flowers, and there are 6 fragments of flowers and the outer one is large. Scales, leaves, and peduncles have a peculiar smell and dried scales are called Daesan. Generally chopped and used as a food seasoning. Or when you eat meat, you can bake it or eat raw garlic with red pepper paste. It acts on the human body to enhance physical strength, vitality of the organs and cells of the human body, reinforces menopausal disorders, middle-aged stamina, improves blood circulation, hypertension, arteriosclerosis (myocardial infarction, angina pectoris, stroke) detoxification, sterilization Cause of blood cholesterol removal and blood pressure control action (extracted from the Internet)
마늘을 잘게 설은 다음, 말린 후에 분쇄기에 넣어 분쇄하여 마늘분말을 제조하며, 마늘분말은 시중에 판매되는 것을 구입하여 사용할 수도 있다.Garlic finely pulverized, dried and then put into a grinder to prepare a garlic powder, garlic powder may be purchased and used commercially available.
마늘분말은 조미료로 사용되며, 사용량은 고추장소스 전체 대비 7중량%이며, 너무 많으면 마늘의 맛이 강해지고, 너무 적으면 전체적인 맛과 풍미가 달라지기 때문에 사용량은 고추장소스 전체 대비 7중량%가 바람직하다Garlic powder is used as a seasoning, and the amount used is 7% by weight compared to the whole red pepper paste sauce. If the amount is too high, the taste of garlic becomes stronger. Do
생강은 외떡잎식물 생강목 생강과의 여러해살이풀로 학명이 Zingiber officinale 이며, 생강과이고, 새앙·새양이라고도 한다. 동남아시아가 원산지이고 채소로 재배한다. 뿌리줄기는 옆으로 자라고 다육질이며 덩어리 모양이고 황색이며 매운 맛과 향긋한 냄새가 있다. 뿌리줄기의 각 마디에서 잎집으로 만들어진 가짜 줄기가 곧게 서고 높이가 30∼50cm에 달하며 윗부분에 잎이 2줄로 배열한다. 잎은 어긋나고 줄 모양의 바소꼴이며 양끝이 좁고 밑 부분이 긴 잎집이 된다. Ginger is a perennial herb of the monocotyledonous plant, Ginger-necked Gingeraceae, and its scientific name is Zingiber officinale. Southeast Asia is the origin and is grown as vegetables. Root stock grow sideways, fleshy, lumpy, yellow, with a spicy taste and aromatic odor. At each node of the rootstock, a fake stem made of a sheath is straight up to a height of 30 to 50 cm, and the leaves are arranged in two rows at the top. Leaves are alternate, row-shaped bar-shaped, narrow ends, long leaf bottom.
한국에서는 꽃이 피지 않으나 열대 지방에서는 8월에 잎집에 싸인 길이 20∼25cm의 꽃줄기가 나오고 그 끝에 꽃 이삭이 달리며 꽃이 핀다. 꽃은 포 사이에서 나오고 길이가 4∼7.6cm이다. 꽃받침은 짧은 통 모양이고 화관의 끝 부분은 3개로 갈라지며 갈라진 조각은 끝이 뾰족하다. 수술은 1개이고 꽃밥은 황색이다. 씨방은 하위(下位)이고 암술대는 실처럼 가늘다. In Korea, the flowers do not bloom, but in the tropics, the stems of 20 ~ 25cm long wrapped in the leaf shop come out in August, and the flowers grow at the end. The flowers come out of the pores and are 4-6cm long. The calyx is short-barrel shaped, the end of the corolla is divided into 3 pieces, and the split piece is pointed. There is one operation and anther is yellow. The ovary is the lower part and the pistil is thin like a thread.
한국에서는 《고려사》에 있는 생강에 대한 기록으로 보아 고려시대 이전부터 재배했으리라 추정하고, 고려시대 문헌인 《향약구급방》에는 약용 식물로 기록돼 있다. 1996년 한국의 생강 생산량은 2만 7890톤이고 전라북도·충청남도에서 총생산량의 92%를 차지하고 있다. In Korea, the record of ginger in Goryeosa is presumed to have been cultivated before the Goryeo Dynasty, and it is recorded as a medicinal plant in the Goryeo Dynasty. In 1996, ginger production in Korea was 27,890 tons, accounting for 92% of total production in North Jeolla Province and South Chungcheong Province.
뿌리줄기는 말려 갈아서 빵·과자·카레·소스·피클 등에 향신료로 사용하고, 껍질을 벗기고 끓인 후 시럽에 넣어 절이기도 하며 생강차와 생강주 등을 만들기도 한다. 한방에서는 뿌리줄기 말린 것을 건강(乾薑)이라는 약재로 쓰는데, 소화불량·구토·설사에 효과가 있고, 혈액 순환을 촉진하며, 항염증과 진통 효과가 있다. Root stems are dried and used as spices for breads, cookies, curry, sauces, and pickles. Peel and boil, add to syrup, and make ginger tea and ginger. In oriental medicine, dried root stem is used as a health medicine, which is effective for indigestion, vomiting and diarrhea, promotes blood circulation, and has anti-inflammatory and analgesic effects.
고온성 작물이므로 발아하려면 기온이 18℃ 이상이어야 하고, 20∼30℃에서 잘 자라며, 15℃ 이하에서는 자라지 못한다. 번식은 주로 뿌리줄기를 꺾꽂이한다. (인터넷에서 발췌)As it is a high-temperature crop, it must be 18 ℃ or higher to germinate, grow well at 20 ~ 30 ℃, and cannot grow below 15 ℃. Breeding is often rooted down. (Excerpt from the Internet)
생강을 잘게 설은 다음, 말린 후에 분쇄기에 넣어 분쇄하여 마늘분말을 제조하며, 생강분말은 시중에 판매되는 것을 구입하여 사용할 수도 있다.Finely ground ginger, and then dried and ground in a grinder to produce a garlic powder, ginger powder may be purchased commercially available.
생강분말은 조미료로 사용되며, 사용량은 고추장소스 전체 대비 3중량%이며, 너무 많으면 생강의 맛이 강해지고, 너무 적으면 전체적인 맛과 풍미가 달라지기 때문에 사용량은 고추장소스 전체 대비 3중량%가 바람직하다Ginger powder is used as a seasoning, and the amount used is 3% by weight compared to the whole red pepper paste sauce. If the amount is too high, the taste of ginger becomes stronger. Do
양파 외떡잎식물 백합목 백합과의 두해살이풀이며, 학명은 Allium cepa 이며, 백합과이고, 서아시아 또는 지중해 연안이 원산지라고 추측하고 있으나 아직 야생종이 발견되지 않아 확실하지 않다. 재배 역사는 매우 오래되어 기원전 3000년경의 고대 이집트 분묘의 벽화에는 피라미드를 쌓는 노동자에게 마늘과 양파를 먹였다는 기록이 있고, 그리스에서는 기원전 7∼8세기부터 재배하였다고 한다. Onion monocotyledonous plant Liliumaceae is a biennial herb, scientific name is Allium cepa, Liliaceae, it is estimated to originate in the West Asia or the Mediterranean coast, but it is not certain because wild species have not been found yet. The history of cultivation is so old that the frescoes of ancient Egyptian tombs around 3000 B.C. have documented that garlic and onions were fed to the pyramid-laying workers, and in Greece they were cultivated from the 7th to 8th centuries BC.
비늘줄기는 품종에 따라 다소 차이가 있으나 납작한 둥근 모양 또는 둥근 모양이며 겉에 얇은 막질(膜質:얇은 종이처럼 반투명한 것)의 자줏빛이 도는 갈색 껍질이 있고 안쪽의 비늘은 두꺼우며 층층이 겹쳐지고 매운 맛이 난다. 잎은 속이 빈 원기둥 모양이고 짙은 녹색이며 꽃이 필 때 마르고 밑 부분이 두꺼운 비늘 조각으로 되어 있다. The scales vary slightly depending on the variety, but the flat round or round shape has a thin filmy purplish brown shell on the outside, and the inner scales are thick, layered and spicy. This flies The leaves are hollow cylinders, dark green, dry in bloom, and have thick, scaly patches.
꽃은 9월에 흰색으로 피고 잎 사이에서 나온 꽃줄기 끝에 산형꽃차례를 이루며 많은 수가 달려 공처럼 둥근 모양이다. 꽃줄기는 원기둥 모양이고 높이가 50∼100cm에 달하며 아랫부분이 부풀어 있으며 그 밑에 2∼3개의 잎이 달린다. 화피는 6개로 갈라지고, 갈라진 조각은 달걀을 거꾸로 세운 모양의 바소꼴이며 수평으로 퍼진다. 수술은 6개이고 그 중 3개의 수술대 밑 양쪽에 잔 돌기가 있으며, 암술은 1개이다. The flower is white in September and forms an inflorescence at the end of the stalk between the leaves. The stalk is cylindrical, reaches 50-100cm in height, the bottom is swollen, and 2-3 leaves hang under it. The shell is divided into 6 pieces, and the split pieces are shaped like an upside down egg and spread horizontally. There are six stamens, three of which have small bumps on both sides under the operating table, with one pistil.
품종은 비늘줄기가 둥근 모양과 납작하게 둥근 모양, 비늘줄기의 껍질이 붉은빛인 것과 노란 것, 그리고 흰 것 등으로 나뉜다. 또한 맛에 따라 단양파와 매운양파로 나뉜다. 일반적으로 식용하는 양파 품종은 노란양파, 붉은 양파, 흰양파, 작은양파의 4가지 품종이 주류를 이룬다.The varieties are divided into round shape, flat round shape, and red, yellow and white scales of the scales. Also, depending on taste, it is divided into mono onion and spicy onion. Commonly edible onion varieties are mainly made of four types of yellow onions, red onions, white onions and small onions.
수확은 주로 6∼7월에 잎이 쓰러지고 약간 녹색을 지닐 때 하는데, 비늘줄기가 크기 전에 뽑아서 잎을 식용하는 것도 있다. 양파는 주로 비늘줄기를 식용으로 하는데, 비늘줄기에서 나는 독특한 냄새는 이황화프로필·황화알릴 등의 화합물 때문이다. 이것은 생리적으로 소화액 분비를 촉진하고 흥분·발한·이뇨 등의 효과가 있다. 또한 비늘줄기에는 각종 비타민과 함께 칼슘·인산 등의 무기질이 들어 있어 혈액 중의 유해 물질을 제거하는 작용이 있다. 비늘줄기는 샐러드나 수프, 그리고 고기 요리에 많이 사용되며 각종 요리에 향신료 등으로 이용된다. 잎은 100g 중에 비타민A 5,000IU, 비타민C 45mg, 칼슘 80mg, 마그네슘 24mg, 칼륨 220mg이 들어 있다.먼지와 흙을 씻어낸 다음, 다듬은 양파를 2등분 내지 4등분하여 녹즙기에 넣어 분쇄하여 양파즙을 제조하였다.Harvesting is usually done when the leaves fall and have a little green color in June ~ July, and the leaves are edible before the scales grow. Onions are mainly edible, and the peculiar smell of scales is due to compounds such as propyl disulfide and allyl sulfide. It promotes the secretion of digestive juices physiologically and has an effect such as excitement, sweating and diuresis. In addition, the scales stem contains various vitamins and minerals such as calcium and phosphoric acid, and it has action to remove harmful substances in blood. Scales are often used in salads, soups, and meat dishes, and are used as spices in various dishes. The leaves contain vitamin I 5,000 IU, vitamin C 45 mg, calcium 80 mg, magnesium 24 mg and potassium 220 mg in 100 g. After washing off the dust and dirt, the trimmed onion is divided into 2 to 4 parts and crushed into green juice. Prepared.
양파즙은 조미료로 사용되며, 사용량은 고추장소스 전체 대비 10중량%이며, 너무 많으면 양파의 맛이 강해지고, 너무 적으면 전체적인 맛과 풍미가 달라지기 때문에 사용량은 고추장소스 전체 대비 10중량%가 바람직하다Onion juice is used as a seasoning, the amount used is 10% by weight compared to the whole red pepper paste sauce, too much if the onion tastes stronger, if too little the overall taste and flavor is different, the amount is preferably 10% by weight compared to the whole red pepper paste sauce Do
본 발명의 간장소스에 사용되는 간장은 일반적인 간장을 사용하며,Soy sauce used in the soy sauce of the present invention uses a common soy sauce,
일반적으로 간장의 제조는 메주콩을 삶은 다음 직육면체등의 형상으로 성형후 새끼줄에 달아 숙성(발효)시킨 다음, 청정수에 소금을 넣어 청정수와 소금 중량대비 10:3의 비율(염도계로 재어보아 18ㅀ보오메)로 하여 상기 숙성시킨 메주를 넣어 간장을 담구는 것이 일반적이고, 사용량은 간장소스 전체 대비 35중량%이며, 너무 많으면 너무 짜고, 너무 적으면 간장 성분이 감소되기 때문에 사용량은 간장소스 전체 대비 35중량%가 바람직하다.In general, soy sauce is cooked in a shape of a cuboid soybean, then shaped into a cuboid, and then aged (fermented) in a rope, and then added to salt in clean water to a ratio of 10: 3 to the weight of clean water and salt (salted with 18 ㅀ bome) It is common to soak the soy sauce by adding the aged meju, and the amount is 35% by weight compared to the whole soy sauce, too much too salty, too little so that the amount of soy sauce is reduced, so the amount used is 35% by weight. % Is preferred.
배즙은 배를 갈은 것을 말하며, 배는 배나무의 열매로 서양배와 중국배,남방형 동양배로 나뉘는데 그 생김새와 맛이 각각 다르며 한국에서는 남방형 동양배를 주로 재배하고 삼한시대부터 재배한 기록이 있다. 기관지 질환에 효과가 있어 감기, 해소, 천식 등에 좋으며 배변과 이뇨작용을 돕는다. Pear juice is a pear that is ground. Pear is the fruit of a pear tree, divided into western pears, Chinese pears, and southern oriental pears. Its appearance and taste are different from each other. have. Effective for bronchial diseases, good for colds, relief, asthma, etc., helps defecation and diuretic effect.
열매 중 먹을 수 있는 부분이 약 80%인데, 수분이 85∼88%, 열량은 약 50kal이다. 알칼리성 식품으로서 주성분은 탄수화물이고 당분(과당 및 자당) 10∼13%, 사과산·주석산·시트르산 등의 유기산, 비타민 B와 C, 섬유소·지방 등이 들어 있다.Eating part of the fruit is about 80%, moisture is 85-88%, calories are about 50kal. As an alkaline food, the main component is carbohydrate, and contains 10 to 13% of sugars (fructose and sucrose), organic acids such as malic acid, tartaric acid and citric acid, vitamins B and C, fiber and fat.
기관지 질환에 효과가 있어 감기·해소·천식 등에 좋으며, 배변과 이뇨작용을 돕는다. 가래와 기침을 없애고 목이 쉬었을 때나 배가 차고 아플 때 증상을 완화해 주며 종기를 치료하는 데도 도움을 준다. 그밖에 해독작용이 있어 숙취를 없애준다.It is effective in bronchial diseases and is good for colds, relieves and asthma, and helps defecation and diuretic effect. It helps to get rid of sputum and cough, to relieve symptoms when you have a sore throat, cold or aching stomach, and to help treat a boil. In addition, it has a detoxification effect that eliminates hangovers.
날로 먹거나 주스·통조림·잼·배숙 등을 만들어 먹는다. 특히 배잼은 여러 음식과 잘 어울려 다양한 요리의 재료로 쓴다. 연육효소가 들어 있어 고기를 연하게 할 때 갈아서 넣기도 한다.(인터넷에서 발췌)Eat raw or make juices, canned goods, jams, and cooked foods. In particular, pear jam goes well with many foods and is used as an ingredient in various dishes. It also contains meat enzymes, so it can be ground when meat is tender (extracted from the Internet).
배즙은 단맛과 풍미를 개선시키기 위하여 사용되며, 사용량은 간장소스 전체 대비 10중량%이며, 너무 많으면 배의 맛이 강해지고, 너무 적으면 전체적인 맛과 풍미가 달라지기 때문에 사용량은 간장소스 전체 대비 10중량%가 바람직하다
Pear juice is used to improve the sweetness and flavor, and the amount used is 10% by weight compared to the whole soy sauce, too much if the pear tastes stronger, if too little the overall taste and flavor is different, so the amount used is 10 Weight percent is preferred
기타, 매실청, 마늘 분말, 생강분말은 상기 고추장소스와 동일량 사용되고, 양파즙은 30중량% 사용하며, 사용되는 이유는 상기 고추장 소스에 기재된 바와 같이 사용한다.Other, plum blue, garlic powder, ginger powder is used in the same amount as the red pepper paste sauce, onion juice is used by 30% by weight, the reason used is used as described in the red pepper paste sauce.
다만, 간장소스의 매운 맛으로 감칠 맛을 더하기 위하여 고춧가루를 간장소스 전체 대비 10중량% 더사용하였다. 너무 많으면 매운 맛이 주로 되고, 너무 적으면 감칠맛이 달라지기 때문이다. However, in order to add flavor to the spicy taste of soy sauce, red pepper powder was used 10 wt% more than the whole soy sauce. Too much of the spicy taste is mainly, too little because the rich flavor.
된장 소스는 일반적인 된장을 사용하며, 일반적으로 메주콩을 삶은 다음 직육면체등의 형상으로 성형후 새끼줄에 달아 숙성(발효)시킨 다음, 청정수에 소금을 넣어 청정수와 소금 중량대비 10:3의 비율(염도계로 재어보아 18ㅀ보오메)로 하여 상기 숙성시킨 메주를 넣어 간장을 담구는 것이 일반적이고, 상기와 같이 간장을 제조한 후에, 메주를 건저내어 별도의 첨가물(메주가루, 소금 등)을 넣어 된장을 만들어 사용하는 것이 일반적이다.The doenjang sauce is made of doenjang, which is usually boiled in soybeans, shaped into a cuboid, and then shaped and fermented in piglets, then fermented with clean water. It is common to make soy sauce by adding the aged meju with 18 ㅀ bome), and after making soy sauce, dry meju and add other additives (meju powder, salt, etc.) to make miso. It is common to use.
된장의 사용량은 된장소스 전체 대비 20중량%이며, 너무 많거나 적으면, 전체적인 맛과 풍미가 달라지기 때문에 된장소스 전체 대비 20중량% 사용하고,
The amount of doenjang is 20% by weight compared to the whole miso sauce, if too much or too little, 20% by weight of the whole miso sauce, because the overall taste and flavor is different,
된장분말은 상기와 같이 제조된 된장을 건조시켜 분쇄기로 분말화 시킨 것을 사용하며,Doenjang powder is used to dry the doenjang prepared as described above and powdered with a grinder,
사용량은 된장소스 전체 대비 15중량%이며, 너무 많거나 적으면, 전체적인 맛과 풍미가 달라지기 때문에 된장소스 전체 대비 15중량% 사용한다.
The amount used is 15% by weight compared to the whole miso sauce, if too much or too small, 15% by weight compared to the entire miso sauce because the overall taste and flavor is different.
고추장은 일반 고추장을 사용하며, 매운맛과 된장과 함께 풍미를 상승시키려고 사용되며, 된장소스 전체 대비 15중량%이며, 너무 많으면, 매운맛이 나고, 적으면, 전체적인 맛과 풍미가 달라지기 때문에 된장소스 전체 대비 15중량% 사용한다.
Gochujang is used to increase flavor with spicy taste and doenjang, and it is 15% by weight compared to the whole miso sauce.If too much, spicy taste is low, and if it is small, the overall taste and flavor is different. Use 15% by weight.
기타, 매실청, 마늘 분말, 생강분말, 양파즙은 상기 간장소스와 동일량 사되므로, 상기 간장 소스에 기재된 이유와 같이 사용한다.In addition, plum blue, garlic powder, ginger powder, onion juice is used in the same amount as the soy sauce, so it is used for the reason described in the soy sauce.
다만 땅콩버터 5중량%를 더 첨가하였는데 맛의 풍미를 높이고 된장고유의 잡내를 제거하기 위하여 사용하였으며, 더 많거나 적으면, 전체적인 된장소스의 맛과 향이 달라지기 때문이다.
However, 5% by weight of peanut butter was added to increase the flavor and remove miso-specific miso. If more or less, the taste and aroma of the whole miso sauce will be different.
본 발명의 슬라이스형태 제조는 온도조정이 가능한 이중 용기(스팀쿠커)에 추출한 생약재 농축액과 전분 및 식이섬유를 함께 혼합하여 100~120도 온도로 유지하면서 교반시켜 용해 및 호화시킨다. Slice form preparation of the present invention is mixed with the herbal medicine concentrate and starch and dietary fiber extracted in a temperature-controlled dual container (steam cooker) to maintain a temperature of 100 ~ 120 ° C to dissolve and gelatinize.
설탕은 정백당, 흑백당, 과당 중에서 선택된 어느 하나 또는 둘 이상을 혼합하며 호화공정 후 초미분쇄, 동결건조한 생약재를 첨가하여 성분파괴 및 색상 향기의 손실을 최소화하여 2차 조림공정을 마친 후 성형몰드에 성형하여 -10도 이하로 급속 냉동하여 점착력을 최소화한다.Sugar is mixed with any one or two selected from white sugar, black and white sugar, fructose, and after the gelatinization process, ultrafine grinding and freeze-dried herbal medicines are added to minimize component destruction and loss of color fragrance. Minimize adhesive force by rapid freezing below -10 degrees by molding.
냉각건조 후 성형물을 여러 개의 핀이 부착된 롤러 및 성형몰드를 통과시키면서 기포를 제거하고 두께 2~5mm의 일정한 두께의 시트로 성형한 후, 절단하여 제조하였다.After cooling and drying, the molded product was removed by passing a plurality of pin-attached rollers and a molding mold to remove bubbles and molded into a sheet having a constant thickness of 2 to 5 mm, and then cut.
본 발명은 시트 형대를 갖춘다. 상기 시트의 두께는 일반적으로 2~5mm 범위이고, 2 mm가 바람직하다. The present invention has a sheet mold. The thickness of the sheet is generally in the range of 2 to 5 mm, with 2 mm being preferred.
시트형태는 정사각형, 직사각형, 삼각형, 원형, 타원형, 또는 타원으로도 할 수 있다. 시중에 판매되는 슬라이스치즈의 크기와 유사하다.The sheet form may be square, rectangular, triangular, round, oval, or ellipse. It is similar in size to commercially available sliced cheese.
본 발명은 치즈슬라이스와 마찬가지로 젤리 형태를 갖으며, 탄성도 치즈슬라이스와 유사한 탄성을 갖도록 하여, 토스트, 샌드위치에 삽입하여 시식시 흘러내리지 않는 편리한 식품인 것이다. The present invention has a jelly form, like cheese slices, and has elasticity similar to that of cheese slices, and is a convenient food that does not flow down when inserted into a toast or sandwich.
치즈슬라이스의 탄성은 제조온도에 따라 달라지지만, 본 발명은 첨가되는 조성성분의 양에 따라 달라지므로 조성성분의 양을 조절하여 탄성을 유지하며, 또 온도도 작용을 하기는 하지만, 보관을 냉장고에 보관하므로 치즈슬라이스처럼 온도에 민감하게 작용하지 않는다.
The elasticity of the cheese slices varies depending on the manufacturing temperature, but the present invention varies depending on the amount of the ingredients to be added, thereby controlling the amount of the ingredients to maintain elasticity, and the temperature also works, but the storage in the refrigerator Because it is stored, it does not act as temperature sensitive as cheese slices.
이하 본 발명의 내용을 아래 실시예에 의해 보다 상세하게 설명하기로 한다. 다만, 이들 실시예는 본 발명의 내용을 이해하기 위해 제시되는 것일 뿐 본 발명의 권리범위가 이들 실시예에 한정되어지는 것으로 해석되어져서는 아니 된다.
Hereinafter, the content of the present invention will be described in more detail by the following examples. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.
실시예 1(고추장소스)Example 1 (pepper sauce)
고추장 34g, 캡사이신1g, 캐첩 40g, 매실청 5g, 마늘분말 7g, 생강분말3g, 양파즙 10g를 교반기에 투입하여 충분히 교반시켜, 고추장 소스를 제조하여 준비한 다음, Gochujang 34g, capsaicin 1g, cappuccino 40g, plum blue 5g, garlic powder 7g, ginger powder 3g, onion juice 10g into a stirrer and thoroughly stirred to prepare and prepare the red pepper paste sauce,
제2공정Second Step
물엿 65.5 g, 전분 10g, 설탕 7g, 버터 2g 을 가열탱크에 투입한 다음, 100~120℃로 4시간 동안 교반시켜 용해 및 호화시킨 후에,65.5 g of starch syrup, 10 g of starch, 7 g of sugar, and 2 g of butter were added to a heating tank, and then stirred at 100 to 120 ° C. for 4 hours to dissolve and gelatinize.
상기에서 제조된 고추장소스 15.5g를 투입하여 100℃에서 20분 재가열하여 조림공정을 마친 다음, 성형장치에서 2~3초 간격으로 컨베어 상부에 위치되어 컨베어와 함께 이송되는 성형몰드에 투입시켜 슬라이스 형상으로 성형한 후에, 성형몰드에서 탈리시킨 다음, -10℃에서 급속 냉동시킨 다음, 2~5mm 두께의 정사각형 슬라이스 형상으로 절단한 후에 포장하여 전통발효식품을 이용한 슬라이스 식품을 제조하였다.
15.5 g of the prepared kochujang sauce was reheated at 100 ° C. for 20 minutes to complete the sterilization process, and then placed in a molding mold, which is placed on the conveyor at intervals of 2 to 3 seconds in a molding apparatus, to be transferred with the conveyor to form a slice. After shaping, the product was detached from the molding mold, rapidly frozen at -10 ° C, cut into square slices of 2 to 5 mm thickness, and then packaged to prepare sliced food using traditional fermented foods.
실시예 2(간장소스)Example 2 (soy sauce)
간장35g, 배즙 10g,매실청 5g, 마늘분말 7g, 생강분말3g, 고춧가루 10g 및 양파즙 30g를 교반기에 투입하여 충분히 교반시켜, 간장 소스를 제조하여 준비한 다음, Soy sauce 35g, pear juice 10g, plum blue 5g, garlic powder 7g, ginger powder 3g, red pepper powder 10g and onion juice 30g into a stirrer and thoroughly stirred to prepare a soy sauce sauce,
제2공정Second Step
물엿 65.5 g, 전분 10g, 설탕 7g, 버터 2g 을 가열탱크에 투입한 다음, 100~120℃로 4시간 동안 교반시켜 용해 및 호화시킨 후에,65.5 g of starch syrup, 10 g of starch, 7 g of sugar, and 2 g of butter were added to a heating tank, and then stirred at 100 to 120 ° C. for 4 hours to dissolve and gelatinize.
상기에서 제조된 간장소스 15.5g를 투입하여 100℃에서 20분 재가열하여 조림공정을 마친 다음, 성형장치에서 2~3초 간격으로 컨베어 상부에 위치되어 컨베어와 함께 이송되는 성형몰드에 투입시켜 슬라이스 형상으로 성형한 후에, 성형몰드에서 탈리시킨 다음, -10℃에서 급속 냉동시킨 다음, 2~5mm 두께의 정사각형 슬라이스 형상으로 절단한 후에 포장하여 전통발효식품을 이용한 슬라이스 식품을 제조하였다.
15.5 g of the soy sauce prepared above was added and reheated at 100 ° C. for 20 minutes to complete the sterilization process, and then placed in a molding mold positioned at the upper part of the conveyor at intervals of 2 to 3 seconds in a molding apparatus and sliced by being transferred to a molding mold conveyed with the conveyor. After shaping, the product was detached from the molding mold, rapidly frozen at -10 ° C, cut into square slices of 2 to 5 mm thickness, and then packaged to prepare sliced food using traditional fermented foods.
실시예 3(된장소스)Example 3 (Miso sauce)
된장 20g, 된장분말15g, 고추장 15g, 매실청 5g, 양파즙 30g, 마늘분말7g, 생강분말 3g, 땅콩버터 5g를 교반기에 투입하여 충분히 교반시켜, 된장 소스를 제조하여 준비한 다음, Doenjang 20g, doenjang powder 15g, red pepper paste 15g, plum blue pepper 5g, onion juice 30g, garlic powder 7g, ginger powder 3g, peanut butter 5g into a stirrer to stir enough to prepare a doenjang sauce,
제2공정Second Step
물엿 65.5 g, 전분 10g, 설탕 7g, 버터 2g 을 가열탱크에 투입한 다음, 100~120℃로 4시간 동안 교반시켜 용해 및 호화시킨 후에,65.5 g of starch syrup, 10 g of starch, 7 g of sugar, and 2 g of butter were added to a heating tank, and then stirred at 100 to 120 ° C. for 4 hours to dissolve and gelatinize.
상기에서 제조된 된장소스 15.5g를 투입하여 100℃에서 20분 재가열하여 조림공정을 마친 다음, 성형장치에서 2~3초 간격으로 컨베어 상부에 위치되어 컨베어와 함께 이송되는 성형몰드에 투입시켜 슬라이스 형상으로 성형한 후에, 성형몰드에서 탈리시킨 다음, -10℃에서 급속 냉동시킨 다음, 2~5mm 두께의 정사각형 슬라이스 형상으로 절단한 후에 포장하여 전통발효식품을 이용한 슬라이스 식품을 제조하였다.
15.5 g of the soybean paste prepared above is re-heated at 100 ° C. for 20 minutes to complete the sterilization process, and then placed in a molding mold positioned at the upper part of the conveyor at intervals of 2 to 3 seconds in a molding apparatus and sliced by being transferred to a molding mold conveyed with the conveyor. After shaping, the product was detached from the molding mold, rapidly frozen at -10 ° C, cut into square slices of 2 to 5 mm thickness, and then packaged to prepare sliced food using traditional fermented foods.
상기와 같이 제조된 전통발효식품을 이용한 슬라이스 식품은 물엿 65.5중량%, 전분 10중량%, 설탕7중량%, 버터2중량%, 전통발효소스15.5중량%로 조성되며, 상기 전통발효소스는 고추장소스, 간장소스, 된장소스중에서 선택된 어느 하나를 사용하며, Sliced foods using the traditional fermented food prepared as described above is composed of 65.5% by weight starch, starch 10% by weight, sugar 7% by weight, butter 2% by weight, traditional foot enzymes 15.5% by weight, the traditional foot enzymes are hot pepper paste sauce Using any one selected from soy sauce, miso sauce,
고추장소스는 고추장 34중량%,캡사이신 1중량%, 케첩 40중량%, 매실청5중량%, 마늘분말 7중량%, 생강분말 3중량%, 양파즙10중량%로 조성되며, Gochujang sauce is composed of red pepper paste 34% by weight, capsaicin 1% by weight, ketchup 40% by weight, plum blue 5%, garlic powder 7% by weight, ginger powder 3% by weight, onion juice 10% by weight,
간장소스는 간장 35중량%, 배즙 10중량%, 마늘분말 7중량%, 생강분말 3중량%, 매실청 5중량%,고추가루 10중량%, 양파즙30중량%로 조성되고, Soy sauce is composed of 35% by weight of soy sauce, 10% by weight of pear juice, 7% by weight of garlic powder, 3% by weight of ginger powder, 5% by weight of plum blue pepper, 10% by weight of red pepper powder, 30% by weight of onion juice,
된장소스는 된장 20중량%, 된장분말 15중량%, 고추장 15중량%, 매실청 5중량%,양파즙 30중량%, 마늘분말 7중량%, 생강분말 3중량%, 땅콩버터 5중량%로 조성되어 있음 알 수 있다.Doenjang sauce consists of 20% by weight of miso, 15% by weight of soybean paste, 15% by weight of red pepper paste, 5% by weight of plum wine, 30% by weight of onion juice, 7% by weight of garlic powder, 3% by weight of ginger powder, 5% by weight of peanut butter It can be seen.
실험예1
Experimental Example 1
상기 실시예와 같이 제조된 전통발효식품을 이용한 슬라이스 식품을 샌드위치에 넣어 30~40대 남녀 각 10명씩을 패널요원으로 무작위 추출하여 관능검사를 실시한 결과 다음 표1과 같다
Putting the sliced food using the traditional fermented food prepared in the embodiment into a sandwich and randomly extracted each panel 10 men and women in their 30s and 40s as a panel agent and the sensory test results are shown in Table 1 below.
4.0
4.0
4.0
4.0
3.9
3.9
4.0
4.0
아주 좋다 5점, 좋다 4점, 보통3, 나쁘다 2, 아주 나쁘다 1점이하 Very good 5 points, good 4 points, normal 3, bad 2, very bad 1 point or less
이상의 본 발명의 전통발효식품을 이용한 슬라이스 식품은 햄버거나 토스트, 샌드위치에 사용되기 위하여 전 세계인을 위하여 개발된 것으로서, 씹힘성, 단맛, 풍미, 및 종합적인 기호도가 좋은 반응을 보여주고 있음을 알 수 있다.
Sliced food using the traditional fermented food of the present invention was developed for people around the world to be used in hamburgers, toasts, sandwiches, it can be seen that the chewiness, sweetness, flavor, and overall preference shows a good response .
실험예2 Experimental Example 2
USP 23Atomic absorption analysis and
USP 23
실험예3Experimental Example 3
USP 23Atomic absorption analysis and
USP 23
Claims (4)
물엿 65.5중량%, 전분 10중량%, 설탕7중량%, 버터2중량%, 전통발효소스15.5중량%로 조성되며,
상기 전통발효소스는 고추장소스, 간장소스, 된장소스중에서 선택된 어느 하나를 사용하며,
상기 고추장소스는 고추장 34중량%, 캡사이신 1중량%, 케첩 40중량%, 매실청 5중량%, 마늘분말 7중량%, 생강분말 3중량%, 양파즙 10중량%로 조성되며,
상기 간장소스는 간장 35중량%, 배즙 10중량%, 마늘분말 7중량%, 생강분말 3중량%, 매실청 5중량%,고추가루 10중량%, 양파즙 30중량%로 조성되고,
상기 된장소스는 된장 20중량%, 된장분말 15중량%, 고추장 15중량%, 매실청 5중량%,양파즙 30중량%, 마늘분말 7중량%, 생강분말 3중량%, 땅콩버터 5중량%로 조성되어 있음을 특징으로 하는 전통발효식품을 이용한 슬라이스 식품.In sliced food using traditional fermented foods,
Starch syrup 65.5%, starch 10%, sugar 7%, butter 2%, traditional foot enzymes 15.5% by weight,
The traditional foot enzymes using any one selected from chili sauce, soy sauce, miso sauce,
The red pepper paste sauce is composed of red pepper paste 34% by weight, capsaicin 1% by weight, ketchup 40% by weight, plum blue 5% by weight, garlic powder 7% by weight, ginger powder 3% by weight, onion juice 10% by weight,
The soy sauce is composed of soy sauce 35% by weight, pear juice 10% by weight, garlic powder 7% by weight, ginger powder 3% by weight, plum blue 5% by weight, red pepper powder 10% by weight, onion juice 30% by weight,
The miso sauce is 20% by weight of miso, 15% by weight of soybean paste, 15% by weight of red pepper paste, 5% by weight of plum blue, 30% by weight of onion juice, 7% by weight of garlic powder, 3% by weight of ginger powder, 5% by weight of peanut butter Sliced food using traditional fermented foods, characterized in that the composition.
고추장 34중량%, 캡사이신 1 중량%, 캐첩 40 중량%, 매실청 5중량%, 마늘분말 7중량%, 생강분말3중량%, 양파즙 10중량%를 교반기에 투입하여 충분히 교반시켜, 고추장 소스를 제조하여 준비한 후에,
물엿 65.5 g, 전분 10g, 설탕 7g, 버터 2g 을 가열탱크에 투입한 다음, 100~120℃로 4시간 동안 교반시켜 용해 및 호화시킨 후에,
상기에서 제조된 고추장소스 15.5g를 투입하여 100℃에서 20분 재가열하여 조림공정을 마친 다음, 성형장치에서 2~3초 간격으로 컨베어 상부에 위치되어 컨베어와 함께 이송되는 성형몰드에 투입시켜 슬라이스 형상으로 성형한 후에, 성형몰드에서 탈리시킨 다음, -10℃에서 급속 냉동시킨 다음, 2~5mm 두께의 정사각형 슬라이스 형상으로 절단한 후에 포장하여 제조함을 특징으로 하는 전통발효식품을 이용한 슬라이스 식품의 제조방법.In the method of manufacturing sliced food using traditional fermented foods,
Red pepper paste 34% by weight, capsaicin 1% by weight, capping 40% by weight, 5% by weight of plum blue, 7% by weight of garlic powder, 3% by weight of ginger powder, 10% by weight of onion juice was added to the stirrer and thoroughly stirred. After manufacturing and preparing,
65.5 g of starch syrup, 10 g of starch, 7 g of sugar, and 2 g of butter were added to a heating tank, and then stirred at 100 to 120 ° C. for 4 hours to dissolve and gelatinize.
15.5 g of the prepared kochujang sauce was reheated at 100 ° C. for 20 minutes to complete the sterilization process, and then placed in a molding mold, which is placed on the conveyor at intervals of 2 to 3 seconds in a molding apparatus, to be transferred with the conveyor to form a slice. After shaping, desorption from a molding mold, and then rapidly frozen at -10 ℃, cut into a square slice shape of 2 ~ 5mm thick and then packaged to produce a sliced food using a traditional fermented food Way.
간장 35 중량%, 배즙 10 중량%, 매실청 5중량%, 마늘분말 7중량%, 생강분말 3중량%, 고춧가루 10 중량% 및 양파즙 30중량% 을 교반기에 투입하여 충분히 교반시켜, 간장 소스를 제조하여 준비한 후에,
물엿 65.5 g, 전분 10g, 설탕 7g, 버터 2g 을 가열탱크에 투입한 다음, 100~120℃로 4시간 동안 교반시켜 용해 및 호화시킨 후에,
상기에서 제조된 간장소스 15.5g를 투입하여 100℃에서 20분 재가열하여 조림공정을 마친 다음, 성형장치에서 2~3초 간격으로 컨베어 상부에 위치되어 컨베어와 함께 이송되는 성형몰드에 투입시켜 슬라이스 형상으로 성형한 후에, 성형몰드에서 탈리시킨 다음, -10℃에서 급속 냉동시킨 다음, 2~5mm 두께의 정사각형 슬라이스 형상으로 절단한 후에 포장하여 제조함을 특징으로 하는 전통발효식품을 이용한 슬라이스 식품의 제조방법.In the method of manufacturing sliced food using traditional fermented foods,
35% by weight of soy sauce, 10% by weight of pear juice, 5% by weight of plum blue, 7% by weight of garlic powder, 3% by weight of ginger powder, 10% by weight of red pepper powder, and 30% by weight of onion juice were added to the stirrer and thoroughly stirred. After manufacturing and preparing,
65.5 g of starch syrup, 10 g of starch, 7 g of sugar, and 2 g of butter were added to a heating tank, and then stirred at 100 to 120 ° C. for 4 hours to dissolve and gelatinize.
15.5 g of the soy sauce prepared above was added and reheated at 100 ° C. for 20 minutes to complete the sterilization process, and then placed in a molding mold positioned at the upper part of the conveyor at intervals of 2 to 3 seconds in a molding apparatus and sliced by being transferred to a molding mold conveyed with the conveyor. After shaping, desorption from a molding mold, and then rapidly frozen at -10 ℃, cut into a square slice shape of 2 ~ 5mm thick and then packaged to produce a sliced food using a traditional fermented food Way.
된장 20 중량%, 된장분말 15 중량%, 고추장 15 중량%, 매실청 5중량%, 양파즙 30중량%, 마늘분말 7중량%, 생강분말 3중량%, 땅콩버터 5중량%를 교반기에 투입하여 충분히 교반시켜, 된장 소스를 제조하여 준비한 후에,
물엿 65.5 g, 전분 10g, 설탕 7g, 버터 2g 을 가열탱크에 투입한 다음, 100~120℃로 4시간 동안 교반시켜 용해 및 호화시킨 후에,
상기에서 제조된 된장소스 15.5g를 투입하여 100℃에서 20분 재가열하여 조림공정을 마친 다음, 성형장치에서 2~3초 간격으로 컨베어 상부에 위치되어 컨베어와 함께 이송되는 성형몰드에 투입시켜 슬라이스 형상으로 성형한 후에, 성형몰드에서 탈리시킨 다음, -10℃에서 급속 냉동시킨 다음, 2~5mm 두께의 정사각형 슬라이스 형상으로 절단한 후에 포장하여 제조함을 특징으로 하는 전통발효식품을 이용한 슬라이스 식품의 제조방법.In the method of manufacturing sliced food using traditional fermented foods,
20% by weight of doenjang, 15% by weight of soybean paste, 15% by weight of red pepper paste, 5% by weight of plum wine, 30% by weight of onion juice, 7% by weight of garlic powder, 3% by weight of ginger powder, 5% by weight of peanut butter After stirring sufficiently to prepare and prepare the miso sauce,
65.5 g of starch syrup, 10 g of starch, 7 g of sugar, and 2 g of butter were added to a heating tank, and then stirred at 100 to 120 ° C. for 4 hours to dissolve and gelatinize.
15.5 g of the soybean paste prepared above is re-heated at 100 ° C. for 20 minutes to complete the sterilization process, and then placed in a molding mold positioned at the upper part of the conveyor at intervals of 2 to 3 seconds in a molding apparatus and sliced by being transferred to a molding mold conveyed with the conveyor. After shaping, desorption from a molding mold, and then rapidly frozen at -10 ℃, cut into a square slice shape of 2 ~ 5mm thick and then packaged to produce a sliced food using a traditional fermented food Way.
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