KR101451276B1 - Composition for Soybean Paste Sauce Containing Black Soybean and Manufacturing Method Thereof - Google Patents
Composition for Soybean Paste Sauce Containing Black Soybean and Manufacturing Method Thereof Download PDFInfo
- Publication number
- KR101451276B1 KR101451276B1 KR1020130075820A KR20130075820A KR101451276B1 KR 101451276 B1 KR101451276 B1 KR 101451276B1 KR 1020130075820 A KR1020130075820 A KR 1020130075820A KR 20130075820 A KR20130075820 A KR 20130075820A KR 101451276 B1 KR101451276 B1 KR 101451276B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- soybean
- anchovy
- raw material
- Prior art date
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- 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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
본 발명은 검은콩을 함유하는 비빔장 조성물에 관한 것이다. 보다 상세하게는 마른 멸치의 내장을 제거하고 음용수에 넣어 끓여서 멸치 국물을 만드는 단계와, 상기 멸치 국물에 제 1원료를 혼합하여 교반하면서 중불로 가열하여 졸인 다음 제 2원료를 넣고 추가로 가열하는 단계와, 증숙하여 마쇄한 검은콩을 혼합하는 단계로 구성되는 비빔장 조성물 및 그 제조방법에 관한 것이다.The present invention relates to a beaker composition comprising black beans. A step of mixing the first raw material with the anchovy broth and heating the mixture to a medium temperature while stirring to add the second raw material and then heating the mixture; And black beans ground and boiled, and a method for producing the same.
된장(soybean paste)은 콩으로 메주를 쑤어 소금으로 간장을 담가서 장물을 떠내고 건더기를 쓰는 재래식 된장과, 메주에 소금물을 알맞게 부어 장물을 떠내지 않고 먹는 개량식 된장, 2가지 방법을 절충한 절충식 된장 등을 들 수 있다. 그 밖에 계절에 따라 담그는 별미장으로 봄철에 담그는 담북장, 막장이 있고, 여름철에 담그는 집장, 생황장, 가을철에 담그는 청태장, 팥장, 겨울철에 담그는 청국장 등이 있다. Soybean paste is a traditional soybean paste which is made by pouring soy sauce into soy sauce by soaking soy sauce with salt, and then adding the salt to the soybean paste. The soybean paste is a modified soybean paste, Miso, and the like. In addition, there is a delicacy which is dipped according to the season. There is a dandelion which is immersed in the spring season, a cloak house, a summer house, a chaebol, a chungjiao in autumn, a bean jam, and a chonggukjang in winter.
콩에는 단백질이 38％나 들어있고, 리놀산, 리놀렌산 등의 불포화 지방산이 많이 함유된 지방이 18％가 있어 영양상으로 우수하다. 이 콩을 이용하여 만든 된장도 영양이 풍부하여 100g당 열량이 128cal, 단백질 12g, 지방 4.1g, 탄수화물 14.5g, 회분 17.9g, 칼슘 122㎎, 인 141㎎, 철분 5.1㎎이 함유되어 있고, 비타민 B1과 B2도 0.04㎎, 0.2㎎씩 함유되어 있다. 이와 같이 영양이 풍부한 된장은 나물을 무치는 조미료나 토장국 끓이는 데 이용되고 장땡이와 같은 반찬을 만드는 데 이용되기도 한다. Soybean contains 38% protein, and 18% fat, which is rich in unsaturated fatty acids such as linoleic acid and linolenic acid, is nutritionally superior. Soybean made with soybeans is rich in nutrients, so it contains 128 cal of heat per 100 g, protein 12 g, fat 4.1 g, carbohydrate 14.5 g, ash 17.9 g, calcium 122 mg, phosphorus 141 mg and iron 5.1 mg. B1 and B2 also contained 0.04 mg and 0.2 mg, respectively. Such nutrient-rich soybean paste is used to cook seasonings and local ingredients that are not used for herbs and is used to make side dishes such as Jangdong.
검은콩은 낟알 껍질의 빛깔이 검은빛을 띠는 콩을 통칭하는데 흑태, 서리태, 서목태 등이 이에 속하며, 일반 콩에 비해 노화방지 성분이 많고 성인병 예방과 다이어트에 효과가 있는 것으로 알려져 있다. 서목태(鼠目太)는 쥐눈이콩 또는 약콩이라고도 하며 콩알이 검정색이고 흑태(黑太)나 서리태보다는 작으며, 밥에 넣어 먹거나 고명재료로 이용되고 있고, 단백질 34.7g, 당질 32.3g, 식이섬유 17.1g, 지질 15.9g, 칼륨 1.23g등이 함유되어 있으며, 성인병예방이나 고지혈증 예방에 효과가 있다. 한방에서는 항암효과, 비만, 당뇨, 고지혈증, 어린이의 성장, 신장질환, 혈액순환을 촉진하는 효능이 있다고 한다. 서리태는 겉은 검은빛을 띠지만 속이 파랗다고 하여 속청이라고도 부르며, 콩떡이나 콩자반, 콩밥 등에 사용된다. 서리태는 수분 8.9%, 당 25.3%, 조단백질 42.3%, 조지방 19.0%, 회분 4.5%로 구성되어 있으며 항산화 활성 및 항암 활성이 있는 것으로 보고되어 있다. 흑태는 검은콩 가운데서도 크기가 가장 크며, 주로 콩밥이나 콩자반 등에 사용되는데 흑태 20g은 81kcal로서 양질의 단백질과 지질, 비타민B1, B2가 많이 들어 있는 영양이 풍부한 우수 식품으로 당뇨병이나 귀울림, 백발 등의 증상을 개선시키는 것으로 알려지고 있다.Black beans are black beans with black color. Black bean, Seolitae, Seomoktae, etc. belong to this group. It has more antioxidant ingredients than ordinary bean, and it is known to be effective for prevention of adult diseases and diet. Seomok-tae is also known as bean or bean, which is black in color and has a smaller size than black tea or black tea. It is used as a raw material for eating in rice and contains 34.7g of protein, 32.3g of carbohydrate, 17.1g of dietary fiber , Lipid 15.9g, potassium 1.23g, etc., and is effective in preventing adult diseases and preventing hyperlipemia. It has an anticancer effect, obesity, diabetes, hyperlipidemia, growth of children, kidney disease, and blood circulation in one room. Seorite is also called cheongcheong because it is black on the outside but it is blue. It is also used for soybean cake, soybean cake, and soybean cake. Seoritae is composed of 8.9% moisture, 25.3% moisture, crude protein 42.3%, crude fat 19.0% and ash 4.5%, and it is reported that it has antioxidant activity and anticancer activity. Black tea is the largest among black beans and is mainly used for bean curd and bean curd. The black tea 20g is 81kcal, and it is a nutrition-rich excellent food containing high quality protein, lipid, vitamin B1 and B2 and is used for diabetes, It is known to improve symptoms.
비빔장에 관한 종래의 기술로는 한국 공개특허 제10-2011-0064424호(회 비빔밥용 고추장 소스 및 상기 고추장 소스를 함유한 비빔밥), 한국 공개특허 제10-2012-0082313호(비빔밥용 채소 비빔장), 한국 공개특허 제 10-2008-0017505호(비빔밥용 고추장 및 그의 제조방법), 한국 등록특허 제Korean Patent Laid-Open No. 10-2011-0064424 (a bamboo sauce for sushi bibimbap and a bibimbap sauce containing the sauce), Korean Patent Laid-Open No. 10-2012-0082313 (bibimbap vegetable biphenyls) , Korean Patent Laid-Open No. 10-2008-0017505 (biscuit for bibimbap and its production method)
10-0825380(청국장 비빔밥용 소스의 제조방법) 등이 있으나 본 발명과는 기술적 구성이 다르다.10-0825380 (a method for producing a sauce for cheonggukjang bibimbap), but the technical structure is different from that of the present invention.
종래의 된장은 콩을 원료로 하여 재래식, 개량식, 절충식의 3종류의 된장이 주류를 이루어 국, 찌개, 쌈 등에 이용되었다. 따라서 염도가 높아 맛이 짜고 조미 소재가 포함되어 있지 않아 기호성이 떨어져 비빔용이나 쌈장용으로는 적합하지 않은 문제점이 있다.In the conventional soybean paste, soybean was used as a raw material, and three types of miso, conventional, improved, and complements, were used as main products, and were used for soup, stew, and wrap. Therefore, there is a problem in that the salty taste is high and the seasoning is not included because the seasoning is not included, which is not suitable for bibimbap or sesame seed.
본 발명은 마른 멸치의 내장을 제거하고 음용수를 넣고 끓여서 멸치 국물을 만든다. 다음으로 제 1원료로 양파, 대파, 감자, 배를 모두 다져서 준비한다. 제 2원료로 멸치 분말, 된장, 고추장, 다진 두부, 설탕, 들깨 가루, 고춧가루, 참기름, 들기름, 콩기름, 볶은 참깨, 후추 가루를 준비한다. 상기 멸치 국물과 제 1원료를 혼합하여 교반하면서 졸인 다음 및 제 2원료를 혼합하여 가열한다. 마지막으로 삶아서 마쇄한 검은콩을 혼합하여 비빔장을 만든다. The present invention removes the guts of dried anchovy, boils drinking water, and produces anchovy broth. Next, prepare the onion, green onion, potato, and pear as raw materials. As the second ingredient, prepare anchovy powder, miso, kochujang, chopped tofu, sugar, perilla powder, red pepper powder, sesame oil, perilla oil, soybean oil, roasted sesame seeds and black pepper powder. The anchovy broth and the first raw material are mixed and stirred, and then the second raw material is mixed and heated. Finally, boiled black beans are mixed to make a beaker.
본 발명은 천연 원료를 주성분으로 하는 멸치 국물과 제 1원료 및 제 2원료 ,그리고 전처리한 검은콩을 혼합하여 맛이 있을 뿐 아니라, 멸치에 들어있는 EPA나 DHA등의 불포화지방산과 콩에 많이 함유된 리놀산이나 리놀렌산 등의 불포화 지방산을 함유하므로 건강에 좋은 검은콩 비빔장을 제공할 수 있다.
The present invention relates to an anchovy broth containing a natural raw material as a main component, a first raw material and a second raw material, and a pretreated black bean mixed therein, as well as a flavor, and an unsaturated fatty acid such as EPA or DHA contained in anchovy, Containing linoleic acid and linolenic acid, it is possible to provide a healthy black bean biphenyls.
도 1은 본 발명의 제조공정도이다.1 is a manufacturing process diagram of the present invention.
마른 멸치의 내장을 제거하고 음용수를 넣고 끓여서 멸치 국물을 만드는 단계와, 상기 멸치 국물에 미리 준비한 제 1원료를 혼합하여 교반하면서 중불로 가열하여 졸인 다음 제 2원료를 혼합하여 가열하는 단계와, 검은콩을 전처리하여 혼합하는 단계로 구성된다.Preparing anchovy juice by mixing the first raw material prepared in advance with the anchovy broth and heating the mixture to a medium heat while stirring to mix and heat the second raw material; And pretreating and mixing soybeans.
1) 멸치 국물의 제조1) Preparation of anchovy broth
마른 멸치로 7.7cm이상 크기의 멸치를 수산시장에서 구입하여 내장을 제거하고 100~300g을 물 3리터에 넣고 30∼60분간 중불로 끓인다. 멸치가 10cm정도로 큰 마른 멸치는 끓는 물에 60분 이상 우려내어 멸치 국물을 제조할 수도 있다. Purchase anchovy larger than 7.7cm with dried anchovy in the market, remove the viscera, add 100 ~ 300g into 3 liters of water and simmer for 30 ~ 60 minutes. Dried anchovies with anchovies as large as about 10 cm can be prepared for more than 60 minutes in boiling water to produce anchovy broth.
2) 제 1원료의 제조2) Production of the first raw material
양파 0.5~1.5kg, 대파 300~700g, 감자 0.5~1.5kg, 배 700~900g을 준비하여 이들 재료는 모두 다진다.0.5 to 1.5 kg of onion, 300 to 700 g of potatoes, 0.5 to 1.5 kg of potatoes and 700 to 900 g of pears.
3) 제 2원료의 제조3) Production of the second raw material
4∼6cm 크기의 마른 멸치를 가공한 분말 100~200g, 재래 된장 2.5~7.5kg, 고추장 1.0~3.0kg, 다진 두부 5.0~6.0kg, 설탕 0.5~1.5kg, 들깨 가루 250~750g, 고춧가루 100~300g, 참기름 300~600g, 들기름 100~300g, 콩기름 300~500g, 볶은 참깨 100~2000g, 후추 가루 25~75g을 혼합하여 제 1원료를 제조한다.
100 ~ 200g dried anchovy of 4 ~ 6cm size, 2.5 ~ 7.5kg of traditional miso, 1.0 ~ 3.0kg of red pepper paste, 5.0 ~ 6.0kg of chopped tofu, 0.5 ~ 1.5kg of sugar, 250 ~ 750g of perilla powder, 100 ~ 300 to 600 g of sesame oil, 100 to 300 g of perilla oil, 300 to 500 g of soybean oil, 100 to 2000 g of roasted sesame seeds and 25 to 75 g of black pepper powder are mixed to prepare a first raw material.
4) 제 1, 2원료의 혼합 및 조림 제조4) Mixing of first and second raw materials and preparation of afforestation
멸치 국물에 제 1원료를 혼합하고 저어주면서 중불로 45~75분간 졸인 다음 제 2원료를 넣고 잘 저어주면서 10~20분 정도 중불로 가열한다.Mix the first raw material into anchovy broth and stir with medium heat for 45 ~ 75 minutes. Then, add the second raw material and heat with medium heat for 10 ~ 20 minutes while stirring.
5) 검은콩 비빔장의 제조5) Manufacture of black soy bean paste
검은콩을 끓는 물에 삶아서 으깬 것 2.5~7.5kg을 상기 4)항에서 제조한 조림과 혼합하여 검은콩 비빔장을 제조한다.
Black beans are boiled in boiling water, and 2.5 ~ 7.5 kg of mashed ones are mixed with the stew prepared in the above 4) to prepare black bean beaker.
<실시예 1> 서목태 비빔장의 제조≪ Example 1 >
7.7cm이상 크기의 마른 멸치의 내장을 제거하여 다듬은 것 150g을 음용수 3리터에 넣고 30∼60분간 95℃에서 45분간 중불로 가열한 다음 멸치를 건져내어 멸치 국물 2.5kg을 제조하였다. 이 멸치 국물 2.5kg에 양파 1.0kg, 대파 500g, 감자 1.0kg, 배 800g을 모두 다져 혼합한 제 1원료를 넣고 중불에서 60분간 졸였다. 여기에 마른 멸치 분말 150g, 재래 된장 5.0kg, 고추장 2.0kg, 다진 두부 5.4kg, 설탕 1.0kg, 들깨 가루 500g, 고춧가루 200g, 참기름 500g, 들기름 200g, 콩기름 400g, 볶은 참깨 150g, 후추 가루 50g을 혼합하여 제조한 제 2원료를 넣고 다시 15분간 중불로 가열하여 18.0kg을 얻었다. 여기에 삶아서 마쇄한 서목태 5.0kg을 혼합하여 서목태 비빔장 23.0kg을 제조하였다.The dried anchovy of size 7.7cm or more was removed, and 150g of the dried anchovy was placed in 3 liters of drinking water, heated for 30 to 60 minutes at 95 ° C for 45 minutes, and anchovy was recovered to prepare 2.5kg of anchovy broth. 2.5kg of the anchovy broth was added with 1.0kg of onion, 500g of potatoes, 1.0kg of potatoes and 800g of pears, and the mixture was poured in a medium heat for 60 minutes. Mixed with 150 g of dried anchovy powder, 5.0 g of dried soybean paste, 2.0 g of soybean paste, 2.0 g of soybean paste, 2.0 g of soybean curd paste, 1.0 g of soybean curd, 1.0 g of soybean curd, 1.0 g of soybean curd, 1.0 g of sugar, 500 g of perilla seed oil, 200 g of red pepper powder, 500 g of sesame oil, 200 g of perilla oil, And the mixture was further heated for 15 minutes with heating to obtain 18.0 kg of the second raw material. Here, 5.0 kg of Seomyo-myeon, which was boiled and ground, was mixed to produce 23.0 kg of Seomok-tai beaker.
<실시예 2> 서리태 비빔장의 제조≪ Example 2 > Preparation of a steer beaker
삶아서 마쇄한 서리태 5.0kg을 사용하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 하여 서리태 비빔장을 제조하였다.Except that 5.0 kg of cooked seaweed was used as the cooking oil.
<실시예 3> 흑태 비빔장의 제조≪ Example 3 > Production of Black tea beaker
삶아서 마쇄한 흑태 5.0kg을 사용하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 하여 흑태 비빔장을 제조하였다.A black tea beaker was prepared in the same manner as in Example 1, except that 5.0 kg of blackened black rice was used.
<비교예> 쌈장을 사용한 비빔장의 제조≪ Comparative Example > Preparation of beaker using bean sauce
시중에서 구입한 쌈장(H사 제품)에 음용수를 혼합하여 염도를 실시예 1-3과 수준으로 조정하여 비빔장을 제조하였다.Drinking water was mixed with a commercially available wax (H Company) to adjust the salinity to the level of Examples 1-3 to prepare a beaker.
<적용예 1-3><Application Example 1-3>
갓 지은 흰 쌀밥에 실시예 1-3의 비빔장과 비교예의 비빔장을 잘 섞어 표 1과 같이 비빔밥을 제조하였다.
Bibimbap was prepared as shown in Table 1 by thoroughly mixing the beaker of Example 1-3 and the beaker of Comparative Example in freshly cooked white rice.
<시험예> <Test Example>
상기의 적용예와 같이 만든 비빔밥에 대하여 잘 훈련된 관능검사 요원(남녀 20대, 30대, 40대, 50대, 60대 각 3명)으로 하여금 시식하도록 하고, 맛, 냄새, 전체적인 기호도를 5점 척도법(5점 : 매우 양호, 4점 : 양호, 3점 : 보통, 2점 : 미흡, 1점 : 불량)으로 평가하도록 하고 그 평균을 구하여 표 2에 나타냈다.
For the bibimbap made in the above application example, a well-trained sensory test agent (male, female, 30s, 40s, 50s, 60s each 3 persons) should be tasted and taste, smell, The scores were evaluated by the point scale method (5 points: very good, 4 points: good, 3 points: normal, 2 points: insufficient, 1 point: poor) and their averages were obtained and shown in Table 2.
상기 표 2에 나타난 바와 같이, 본 발명에 따른 검은콩 비빔장을 사용한 비빔밥은 전체적인 기호도가 4.2이상인 반면에, 비교예의 비빔밥은 전체적인 기호도가 3.4로 나타나, 본 발명에 따른 검은콩 비빔장으로 만든 비빔밥이 비교예의 비빔밥보다 양호한 것을 알 수 있다.As shown in Table 2, the bibimbap using the black bean bean paste according to the present invention had an overall preference of 4.2 or higher, while the bibimbap of the comparative example had an overall acceptability of 3.4, and the bibimbap made of the black bean bean paste according to the present invention It can be seen that it is better than the example bibimbap.
본 발명은 천연 원료를 주성분으로 하는 멸치 국물, 제 1원료, 제 2원료와 전처리한 검은콩을 혼합 가공하여 제조한 검은콩 비빔장에 관한 것으로서 이 비빔장은 여러 가지 천연 식품 원료의 영양성분을 함유하고 있을 뿐 아니라 기호성이 높아 산업상 이용 가능성이 있다. The present invention relates to a black soy bean paste prepared by mixing anchovy broth, a first raw material, a second raw material and a pretreated black bean containing a natural raw material as a main ingredient. The bean paste contains nutritional ingredients of various natural food ingredients There is a possibility that it is industrially applicable because it has high palatability.
Claims (4)
상기 제 1원료는 양파 100 중량부에 대하여, 대파 50 중량부, 감자 100 중량부 및 배 80 중량부로 구성되고,
상기 제 2원료는 재래 된장 100 중량부에 대하여, 4~6cm 크기의 마른 멸치 분말 3 중량부, 고추장 40 중량부, 다진 두부 108 중량부, 설탕 20 중량부, 들깨 가루 10 중량부, 고춧가루 4 중량부, 참기름 10 중량부, 들기름 4 중량부, 콩기름 7.4 중량부, 볶은 참깨 2.8 중량부, 후추 가루 0.9 중량부로 구성되는 것을 특징으로 하는 검은콩 비빔장 조성물의 제조방법.Preparing anchovy broth by mixing the first raw material with the first raw material, mixing the second raw material with stirring, and heating the mixture; and boiling the black bean And mixing the resulting mixture with a black soybean beaker.
The first raw material is composed of 50 parts by weight of a large wave, 100 parts by weight of potato, and 80 parts by weight per 100 parts by weight of onion,
3 parts by weight of dried anchovy powder having a size of 4 to 6 cm, 40 parts by weight of hot pepper paste, 108 parts by weight of chopped tofu, 20 parts by weight of sugar, 10 parts by weight of perilla seed powder, 4 parts by weight of red pepper powder 10 parts by weight of sesame oil, 4 parts by weight of perilla oil, 7.4 parts by weight of soybean oil, 2.8 parts by weight of roasted sesame, and 0.9 part by weight of pepper powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020130075820A KR101451276B1 (en) | 2013-06-28 | 2013-06-28 | Composition for Soybean Paste Sauce Containing Black Soybean and Manufacturing Method Thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020130075820A KR101451276B1 (en) | 2013-06-28 | 2013-06-28 | Composition for Soybean Paste Sauce Containing Black Soybean and Manufacturing Method Thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR101451276B1 true KR101451276B1 (en) | 2014-10-16 |
Family
ID=51997816
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020130075820A KR101451276B1 (en) | 2013-06-28 | 2013-06-28 | Composition for Soybean Paste Sauce Containing Black Soybean and Manufacturing Method Thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101451276B1 (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100831219B1 (en) * | 2007-05-30 | 2008-05-22 | 명형섭 | Method for manufacturing soybean paste including mud snail |
-
2013
- 2013-06-28 KR KR1020130075820A patent/KR101451276B1/en not_active IP Right Cessation
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100831219B1 (en) * | 2007-05-30 | 2008-05-22 | 명형섭 | Method for manufacturing soybean paste including mud snail |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104187477A (en) | Flavored fermented soybean chilli sauce and preparation method thereof | |
| CN103564387B (en) | Hotpot condiment and preparation method thereof | |
| KR100959559B1 (en) | Mudfish curry containing mudfish powder and method for preparing the same | |
| KR101230050B1 (en) | Manufacturing method of mushroom, bean curd and bean paste | |
| KR101222332B1 (en) | Laver seasoned with wasabi and manufacturing process of the same | |
| KR102144299B1 (en) | Stir-fried rice cake sauce and manufacturing method thereof | |
| KR102464708B1 (en) | Method of making broth for ramen | |
| CN103907966B (en) | Process for preparing instant flavored core-wrapped balls | |
| KR20160058210A (en) | Soy sauce for salad and the manufacture Method | |
| KR101451276B1 (en) | Composition for Soybean Paste Sauce Containing Black Soybean and Manufacturing Method Thereof | |
| KR101801254B1 (en) | A manufacturing method of Jajang sauce | |
| KR101503426B1 (en) | Manufacturing method of salted laver containing white bait and salted laver containing white bait manufactured by the same | |
| KR101666011B1 (en) | Method for producing bean-sprout dropwort Soondae using JEONJU 10 taste | |
| KR101459544B1 (en) | Composition for Colored Soybean Paste Sauce with Unique Flavor and Manufacturing Method Thereof | |
| KR101513539B1 (en) | Composition for Soybean Paste Sauce Containing Vegetable and Manufacturing Method Thereof | |
| KR101888643B1 (en) | Method for manufacturing marinade | |
| KR101974210B1 (en) | Hot chicken feet comprising curry and its manufacturing method | |
| CN101336696A (en) | Instant spicy noodles | |
| CN104256565A (en) | Paste containing shiitake mushroom, soybean and beef and production method thereof | |
| KR100495143B1 (en) | Process for producing sauces by use of foxglove | |
| KR101434836B1 (en) | Cold noodle containing Artemisia annua Leaf, Ramie Leaf, Cirsium japonicum and Cooking method thereof | |
| CN110934280A (en) | Braised pot spicy sauce and preparation method and application thereof | |
| KR20210006699A (en) | Method for cooking kimchi sundae soup | |
| CN109566950A (en) | A kind of pre-packaged chafing dish sesame paste dip and preparation method thereof | |
| KR102625544B1 (en) | Yukgaejang manufacturing method and Yukgaejang manufactured thereby |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| LAPS | Lapse due to unpaid annual fee |