KR101514740B1 - How containing manufacturing Ssamjang garlic dietary fiber - Google Patents

How containing manufacturing Ssamjang garlic dietary fiber Download PDF

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KR101514740B1
KR101514740B1 KR1020130074832A KR20130074832A KR101514740B1 KR 101514740 B1 KR101514740 B1 KR 101514740B1 KR 1020130074832 A KR1020130074832 A KR 1020130074832A KR 20130074832 A KR20130074832 A KR 20130074832A KR 101514740 B1 KR101514740 B1 KR 101514740B1
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garlic
powder
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전성돈
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소담영농조합법인
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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
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
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    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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    • A23V2300/31—Mechanical treatment

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Abstract

본 발명은 식이섬유가 함유된 마늘 쌈장 제조방법에 관한 것으로서, 더욱 더 상세하게는 마늘 특유의 보존성 및 향미를 쌈장에 부여하여 기호성을 증가시키고, 소비자가 요구하는 간편성 및 품질을 고루 갖추고 동시에 주재료, 부재료 및 기타 조미료에 의한 영양성 증대효과와 함께 향미가 잘 조화되게 함으로서, 고부가가치의 창출, 장류제품의 다양화 및 품질 고급화 등의 효과를 제공함과 동시에 쌈장에 함유된 식이섬유에 의해 의해 배변활동이 원활하게 이루어져 변비 방지효과가 나타나게 됨은 물론, 콜리스테롤감소 효과 등을 볼 수 있도록 하는 것이다.
본 발명은 마늘을 선별하여 껍질을 벗긴 후, 흙이나 불가식부 등의 이물질을 제거하고, 이를 세척하여, 햇마늘을 식초에 100일 동안 숙성시키는 마늘숙성공정(100)과; 상기 마늘숙성공정(100)에서 숙성이 이루어진 마늘을 분쇄기를 이용해 분말가루로 미세화시키는 분말화공정(200)과; 상기 분말화공정(200)을 거치면서 미세화된 분말가루를 볶아주는 볶는공정(300)과; 상기 볶는공정(300)을 통해 볶아진 마늘을 3년이상 저장하는 숙성공정(400)과; 상기 숙성공정(400)을 통해 숙성이 완료된 볶아진 마늘 분말가루 22∼27㎏, 된장 23∼27㎏, 식이섬유 400∼600g, 알긴산 180∼220g, 난백 280∼320g, 설탕 180∼220g, 매실원액 8∼12g이 혼합된 잼상태의 원료를 3년∼4년간 상온에서 숙성시켜 쌈장화되는 혼합공정(500)과; 상기 혼합공정(500)을 거치면서 최종적인 숙성이 완료된 쌈장을 규격용기에 정량을 담아 포장 제품화하는 포장공정(600)을 거쳐 제조되는 것에 의해 달성된다.More particularly, the present invention relates to a method for producing garlic sauce containing dietary fiber. More particularly, the present invention relates to a method for producing garlic, It provides the effect of creating high added value, diversification of souvenir products, and quality enhancement by making the flavor harmonious with the nutritional enhancement effect by the ingredient and other seasoning, and at the same time, by the dietary fiber contained in the seaweed, It is possible to see constipation prevention effect and, at the same time, the effect of reducing cholesterol.
The present invention relates to a garlic maturing process (100) in which garlic is selected, the skin is removed, foreign matter such as soil or non-irradiated portion is removed, the garlic is washed, and the garlic is aged in vinegar for 100 days; A pulverizing step (200) of finely pulverizing garlic aged in the garlic aging step (100) into a powder using a pulverizer; A frying step (300) of frying the finely pulverized powder through the pulverization step (200); A fermentation step (400) for storing the roasted garlic for 3 years or more through the roasting step (300); The fermented garlic powder powder aged through the aging step (400), 22-27 kg of fried garlic powder, 23-27 kg of miso, 400-600 g of dietary fiber, 180-220 g of alginic acid, 280-320 g of egg white, 180-220 g of sugar, A mixing process (500) in which raw materials in a jam state in which 8 to 12 g are mixed is aged at room temperature for 3 to 4 years to be made into a spatula; And a packing process 600 for packing the finished sweet potatoes into a standard container in the form of a packaged product while passing through the mixing process (500).

Description

식이섬유가 함유된 마늘 쌈장 제조방법{How containing manufacturing Ssamjang garlic dietary fiber}[0001] Description [0002] METHOD FOR MANUFACTURING SALT WIPO Patent Application WO /

본 발명은 식이섬유가 함유된 마늘 쌈장 제조방법에 관한 것으로서, 더욱 더 상세하게는 마늘 특유의 보존성 및 향미를 쌈장에 부여하여 기호성을 증가시키고, 소비자가 요구하는 간편성 및 품질을 고루 갖추고 동시에 주재료, 부재료 및 기타 조미료에 의한 영양성 증대효과와 함께 향미가 잘 조화되게 함으로서, 고부가 가치의 창출, 장류제품의 다양화 및 품질 고급화 등의 효과를 볼 수 있도록 하는 식이섬유가 함유된 마늘 쌈장 제조방법에 관한 것이다.
More particularly, the present invention relates to a method for producing garlic sauce containing dietary fiber. More particularly, the present invention relates to a method for producing garlic, The present invention relates to a method for producing garlic saxamen containing dietary fiber, which enables the harmony of the nutrients with the supplementary ingredients and other seasonings to be well harmonized so as to produce high value-added, variety of souvenir products, will be.

일반적으로, 쌈장은 된장 또는 고추장에 마늘, 파, 깨소금, 참기름, 화학조미료 등의 양념을 넣어 만든 것으로, 주로 잎채소 또는 야채와 함께 쌈을 싸서 먹을시 사용하는 것으로 널리 이용되고 있으며, 밥 또는 고기를 싸서 먹는 쌈에 간과 맛을 내기 위해 곁들여 먹는 음식으로 한국인의 입맛에 잘 맞아 식단에 자주 오르는 메뉴로 영양 및 정미성이 매우 좋으며, 생리적인 효과가 우수하다고 밝혀져 있으나, 이용 및 가공에서는 현재까지 단순 1차 가공의 범주를 벗어나지 못하고 있는 실정으로, 대부분 쌈장을 직접 집에서 만들어 먹었으나 최근에는 대량생산으로 포장된 제품을 시중에서 쉽게 구입할 수 있게 되었다.In general, Ssamjang is made by adding seasonings such as garlic, parsley, sesame oil, and chemical seasoning to doenjang or kochujang, and it is widely used to wrap ssam wrapped with leaf vegetables or vegetables. It is well known for its nutritional and qualitative effects and its physiological effect is excellent. However, in the use and processing, it is a simple one In fact, it has not been able to escape from the category of tea processing. Most of them have been made directly at home, but recently it has become possible to purchase products packed in mass production.

또한, 쌈장의 제조방법은 만드는 사람이나 음식점 또는 제조회사에 따라 다양하며, 대부분 상술한 재료의 범주내에서 함량을 달리 하는 정도라고 할 수 있다.Also, the production method of sesame seed varies depending on the person making the preparation, the restaurant or the manufacturing company, and it can be said that the content is varied within the category of the above-mentioned materials.

이런 종래의 쌈장은 소금의 비율이 높아 매우 짜고 특히 어린이들의 입맛에 맞지 않아 쌈장을 꺼려하며 쌈장 자체의 영양분이 부족한 점 등의 문제점이 있었다. 또한, 고추장의 성분으로 인해 색깔도 매우 진하며 그 맛도 매워서 매운 것을 싫어하는 사람에게는 유용하지 못하였다.Such conventional saxamus has a high proportion of salt, and it has a problem in that it does not fit the taste of children particularly, and therefore it is reluctant to use the saxamus, and the nutritional value of the saxamus itself is insufficient. Also, because of the ingredients of kochujang, the color was very thick and the taste was too hot, so it was not useful for people who do not like spicy.

마늘은 백합목 백합과의 여러해살이풀로서 최근에는 혈액순환 개선, 정력증진, 피로회복 등에 효능을 내는 의약품 또는 건강보조식품으로 널리 사용되고 있다. Garlic is a perennial plant with lily lilies and has recently been widely used as a medicinal product or a health supplement for improving blood circulation, improving vigor and improving fatigue.

마늘에 들어있는 성분은 대개 황화합물로 이 때문에 특유의 냄새가 나고 항산화작용으로 세포노화와 암발생을 예방하는 효과를 기대할 수 있다. The ingredients contained in garlic are usually sulfur compounds, so they have a distinctive smell and antioxidant effects can be expected to prevent cell senescence and cancer development.

근거는 확실하지 않으나 마늘을 갈았을 때 나오는 휘발성 황화합물은 암예방 효과가 있다. The evidence is unclear, but the volatile sulfur compounds that come out of garlic are effective in preventing cancer.

또 가열했을 때 2차적으로 생성되는 아호엔이라는 물질은 동맥경화에 유효한 것으로 알려져 있다. It is also known that a substance called ahoen, which is produced secondarily when heated, is effective for arteriosclerosis.

그리고, 마늘은 성질이 뜨거워 신체 구석구석을 따뜻하게 해주고 말초혈관을 확장시켜 혈압을 내려준다. And the garlic is so hot that it warms the corners of the body and dilates peripheral blood vessels to lower blood pressure.

따라서 손발이 찬 사람이 먹으면 좋다. Therefore, people with cold hands and feet should eat.

마늘즙은 특히 혈중 콜레스테롤치를 내려 동맥경화를 예방한다. Garlic juice especially lowers the blood cholesterol level to prevent arteriosclerosis.

또 마늘의 지용성 성분이 혈당과 지질을 낮춰 당뇨치료에 도움이 된다는 연구도 있다. 마늘에는 당질이 19.3%, 지질 0.1%, 무기질 0.5%, 들어 있는데 당질의 대부분이 과당이다. 비타민B1, B2, C도 풍부하고, 무기질로는 칼슘, 철분, 유황 등이 많다.There are also studies that the fat-soluble component of garlic lowers blood sugar and lipid, which helps to treat diabetes. Garlic contains 19.3% of carbohydrates, 0.1% of lipids and 0.5% of minerals, most of which is fructose. Vitamins B1, B2, and C are abundant, and minerals include calcium, iron, and sulfur.

그리고, 마늘이 심장에 혈액을 공급하는 관상동맥의 혈전 형성을 억제하거나 혈전을 감소시키는 한편, 심장마비를 일으키는 커다란 위험요인인 혈중 호모시스테인 수치를 내리게 하는 효과가 있는 것으로 나타났다.And it has been shown that garlic suppresses the formation of blood clots in coronary arteries that supply blood to the heart, or reduces blood clots, while lowering blood homocysteine levels, a major risk factor for heart attack.

이에 본 발명자는 영양이 풍부하면서도 새로운 맛을 내는, 특히 마늘을 곁들이기에 적합한 쌈장을 개발하고자 노력하던 중 본 발명에 이르게 되었다.
Therefore, the inventor of the present invention came to the present invention while trying to develop a sweet potato which is rich in nutrition and fresh, especially for garlic.

대한민국 특허 제 10-0366607호Korean Patent No. 10-0366607 대한민국 특허 제 10-06256097호Korean Patent No. 10-06256097

본 발명의 목적은 영양이 풍부하면서도 독특한 새로운 맛을 내는 마늘을 간편하게 먹을 수 있도록 하는 식이섬유가 함유된 마늘 쌈장 제조방법을 제공하는데 있다.
It is an object of the present invention to provide a method for producing garlic saxamen which is rich in nutrition and contains dietary fiber which enables easy eating of garlic having a unique taste.

본 발명의 식이섬유가 함유된 마늘 쌈장 제조방법은 마늘을 선별하여 껍질을 벗긴 후, 흙이나 식용이 불가능한 이물질을 제거하고, 이를 세척하여, 마늘을 식초에 100일 동안 숙성시키는 마늘숙성공정(100)과; In the method for producing garlic saxane containing dietary fiber according to the present invention, garlic is selected, the skin is removed, and garlic aging process (100) is performed in which garbage is aged in vinegar for 100 days by removing soil or impurities that can not be edible, )and;

상기 마늘숙성공정(100)에서 숙성이 이루어진 마늘을 분쇄기를 이용해 미세화시키는 분말화공정(200)과; A pulverizing step (200) of finishing the garlic aged in the garlic aging step (100) by using a pulverizer;

상기 분말화공정(200)을 거치면서 미세화된 분말가루를 볶아주는 볶는공정(300)과,A roasting step (300) of roasting the finely ground powder through the pulverization step (200)

상기 볶는공정(300)을 통해 볶아진 마늘을 3년이상 저장하는 숙성 공정(400)과,An aging process 400 for storing roasted garlic for 3 years or more through the roasting process 300,

상기 숙성공정(400)을 통해 숙성이 완료된 볶아진 마늘 분말가루 22∼27㎏, 된장 23∼27㎏, 식이섬유 400∼600g, 알긴산 180∼220g, 난백 280∼320g, 설탕 180∼220g, 매실원액 8∼12g이 혼합된 잼상태의 원료를 쌈장화시키는 혼합공정(500)과,The fermented garlic powder powder aged through the aging step (400), 22-27 kg of fried garlic powder, 23-27 kg of miso, 400-600 g of dietary fiber, 180-220 g of alginic acid, 280-320 g of egg white, 180-220 g of sugar, A mixing process (500) for converting the raw material in a jam state into a mixture of 8 to 12 g,

상기 혼합공정(500)을 거치면서 최종적인 숙성이 완료된 쌈장을 규격용기에 정량을 담아 포장 제품화하는 포장공정(600)을 거쳐 제조되는 것에 의해 달성된다.
And a packing process 600 for packing the finished sweet potatoes into a standard container in the form of a packaged product while passing through the mixing process (500).

본 발명의 식이섬유가 함유된 마늘 쌈장 제조방법에 따르면, 영양분이 풍부한 마늘을 이용한 것으로, 마늘 특유의 보존성 및 향미를 쌈장에 부여하여 기호성이 증가되고, 소비자가 요구하는 간편성 및 품질을 고루 갖추고 동시에 주재료, 부재료 및 기타 조미료에 의한 영양성 증대효과와 함께 향미가 잘 조화되게 함으로서 고부가 가치의 창출, 장류제품의 다양화 및 품질 고급화 등의 효과 등을 볼 수 있게 되는 매우 유용한 발명이다.
INDUSTRIAL APPLICABILITY According to the method for producing a garlic sauce containing the dietary fiber of the present invention, garlic having a rich nutritional content is used, and the preservability and flavor unique to garlic are imparted to the sesame seed, It is a very useful invention that enables to see the effect of creating high added value, diversification of souvenir products, and quality improvement by harmonizing the flavor with the nutritional enhancement effect by main ingredients, substitute and other seasonings.

도 1은 본 발명인 식이섬유가 함유된 마늘 쌈장 제조방법을 보인 공정도FIG. 1 is a process drawing showing a method for producing a garlic spinach garment containing dietary fiber according to the present invention

이하 본 발명의 구체적인 기술내용을 첨부도면을 참조하면서 더욱 자세히 설명하면 다음과 같다.DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

도 1은 본 발명의 식이섬유가 함유된 마늘 쌈장 제조방법을 보인 공정도이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method for manufacturing a garlic saxam containing a dietary fiber according to the present invention. FIG.

본 발명의 식이섬유가 함유된 마늘 쌈장 제조방법은 도 1에 도시하고 있는 바와 같이, 마늘을 선별하여 껍질을 벗긴 후, 흙이나 식용이 불가능한 이물질을 제거하고, 이를 세척하여, 마늘을 식초에 100일 동안 숙성시키는 마늘숙성공정(100)과; 상기 마늘숙성공정(100)에서 숙성이 이루어진 마늘을 분쇄기를 이용해 분말가루로 미세화시키는 분말화공정(200)과; 상기 분말화공정(200)을 거치면서 미세화된 분말가루를 볶아주는 볶는공정(300)과; 상기 볶는공정(300)을 통해 볶아진 마늘을 3년이상 저장하는 숙성공정400)과; 상기 숙성공정(400)을 통해 숙성이 완료된 볶아진 마늘 분말가루 22∼27㎏, 된장 23∼27㎏, 식이섬유 400∼600g, 알긴산 180∼220g, 난백 280∼320g, 설탕 180∼220g, 매실원액 8∼12g이 혼합된 잼상태의 원료를 3년∼4년간 상온에서 숙성시켜 쌈장화되는 혼합공정(500)을 수행한다.As shown in FIG. 1, garlic is selected and peeled off. Then, garlic is removed from the vinegar to remove soil or non-edible substances, A garlic aging step (100) for aging for a day; A pulverizing step (200) of finely pulverizing garlic aged in the garlic aging step (100) into a powder using a pulverizer; A frying step (300) of frying the finely pulverized powder through the pulverization step (200); A fermentation process 400 for storing roasted garlic for 3 years or more through the roasting process 300; The fermented garlic powder powder aged through the aging step (400), 22-27 kg of fried garlic powder, 23-27 kg of miso, 400-600 g of dietary fiber, 180-220 g of alginic acid, 280-320 g of egg white, 180-220 g of sugar, The raw material in a jam state in which 8 to 12 g is mixed is aged at room temperature for 3 to 4 years to perform a mixing process 500 for converting into a sampler.

이때, 상기 혼합공정(500)을 3년∼4년간 상온에서 숙성시키는 이유는 된장 23∼27㎏, 마늘 분말가루 22∼27㎏이 숙성이 짧아서 충분히 숙성되지 못하는 경우 된장과 마늘이 각각의 맛을 강하게 나타내기 때문에 쌈장을 섭취시 섭취자가 각 재료에서 나오는 풍미에 의해 식감을 재대로 느낄 수 없게되기 때문이다. At this time, the reason of aging in the mixing process (500) at room temperature for 3 years to 4 years is that soybean paste and garlic have different flavors when the fermented soybean paste is 23 to 27 kg and the garlic powder powder is 22 to 27 kg, This is because the intestine can not feel the texture of the food due to the flavor of each ingredient when it is consumed.

상기와 같이 3 ∼ 4년간 숙성된 마늘과 된장을 다른첨가물과 혼합공정(500)을 수행하여 최종적인 쌈장은 포장공정(600)을 거쳐 규격용기에 정량이 담기어져 포장이 되면서 제품화된다. As described above, the garlic and doenjang aged for 3 ~ 4 years are mixed with other additives (500), and the final sesame seed is packaged in a standard container through a packaging process (600).

따라서, 본 발명에 의하여 제조된 마늘쌈장은 소비자가 요구하는 품질의 고급화 및 다양성을 갖춘 장류 제품으로 유용할 것이라 사료된다.Therefore, it is considered that the garlic bean paste produced by the present invention is useful as a souvenir product having high quality and diversity required by consumers.

한편, 본 발명에서 사용되고 있는 식이섬유는 여러종류의 것을 사용할 수 있으나 바람직하기는 선인장이나 미역, 다시마와 같은 해산물에서 추출한 것을 사용하는데 이들은 비타민 B와 칼슘, 마그네슘, 아연 등 미네랄과 단백질 및 불포화지방산으로 불리는 리놀렌산이 풍부한 식품이다. The dietary fiber used in the present invention may be selected from various kinds of dietary fibers, but preferably is extracted from seafood such as cactus, marigold and sea tangle. The dietary fiber is selected from the group consisting of vitamin B, minerals such as calcium, magnesium and zinc, protein and unsaturated fatty acid It is called linolenic acid-rich food.

상기와 같은 식이섬유를 섭취하게 되면 장속에 있는 정상세균총이 활발하게 작용하여 음식물찌꺼기를 잘 숙성시켜 불필요한 독성이라든가 영양소가 체내로 흡수되는 것을 막아주는 역할을 하게 된다.When the above-mentioned dietary fiber is consumed, the normal bacterial flora in the forehead act vigorously and ages the food waste well, thereby preventing unnecessary toxicity or nutrients from being absorbed into the body.

또한, 본 발명에서 첨가되는 알긴산은 물을 흡수해서 팽윤하여 매우 점성도가 높은 수용액을 얻을 수 있고 쉽게 분해되거나 부패되지 아니하여 증점제 역할을 하게 된다. In addition, the alginic acid added in the present invention absorbs water and swells to obtain an aqueous solution having a very high viscosity, and is not easily decomposed or decayed, thereby acting as a thickener.

그리고 알긴산은 스트론튬, 카드뮴 등의 유해중금속의 체외배출이나 혈중 콜레스테롤을 저하시키는 효과도 있다. Alginic acid also has the effect of reducing the excretion of harmful heavy metals such as strontium and cadmium and the blood cholesterol.

본 발명에서 첨가되는 물질의 하나인 난백은 당단백질, 탄수화물, 지질, 무기질, 비타민 등을 함유하고 있고, 또 다른 첨가물질은 매실은 건강보조식품이나 약재료 오래전부터 사용되어 온 것으로 알칼리성 식품이고 피로회복에 좋으며 체질개선의 효과가 있는 것으로 알려져 있다.The egg white, which is one of the substances added in the present invention, contains glycoproteins, carbohydrates, lipids, minerals, vitamins and the like. As another additive substance, plum is an alkaline food which has been used for a long time in health supplement foods and medicinal materials, And is known to have an effect of improving the constitution.

특히 해독작용이 뛰어나 배탈이나 식중독 등을 치료하는 데 도움이 되고, 소화불량이나 위장 장애, 변비, 피부미용에도 효과가 있으며 산도가 높아 강력한 살균작용도 하므로 본 발명의 보존성 향상은 물론이고 섭취자들의 건강유지에 도움을 주게 되는 것이다. In particular, it is excellent in detoxifying action, and it helps to treat stomach and food poisoning, and is also effective for digestion defects, gastrointestinal disorders, constipation, skin beauty and has high acidity and strong sterilizing action. It helps to maintain health.

이상에서 설명한 본 발명은 전술한 설명에 의해 한정되는 것은 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 치환, 변형 및 변경이 가능함은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어 명백할 것이다.It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined by the appended claims. .

100 : 마늘숙성공정 200 : 분쇄및분말화공정
300 : 볶는공정 400 : 숙성공정
500 : 혼합공정 600 : 포장공정100: garlic aging process 200: milling and powdering process
300: Roasting process 400: Aging process
500: Mixing process 600: Packaging process

Claims (1)

마늘을 선별하여 껍질을 벗긴 후, 흙이나 식용이 불가능한 이물질을 제거하고, 이를 세척하여, 햇마늘을 식초에 100일 동안 숙성시키는 햇마늘 숙성공정(100)과;
상기 햇마늘숙성공정(100)에서 숙성이 이루어진 마늘을 분쇄기를 이용해 분말가루로 미세화시키는 분말화공정(200)과;
상기 분말화공정(200)을 거치면서 미세화된 분말가루를 볶아주는 볶는공정(300)과,
상기 볶는공정(300)을 통해 볶아진 마늘을 3년이상 저장하는 숙성공정(400)과,
상기 숙성공정(400)을 통해 숙성이 완료된 볶아진 마늘 분말가루 22∼27㎏, 된장 23∼27㎏, 식이섬유 400∼600g, 알긴산 180∼220g, 난백 280∼320g, 설탕 180∼220g, 매실원액 8∼12g이 혼합된 잼상태의 원료를 3년∼4년간 상온에서 숙성시키면서 쌈장화되는 혼합공정(500)과,
상기 혼합공정(500)을 거치면서 최종적인 숙성이 완료된 쌈장을 규격용기에 정량을 담아 포장 제품화하는 포장공정(600)을 거쳐 제조되는 것을 특징으로 하는 식이섬유가 함유된 마늘 쌈장 제조방법.A garlic maturing step (100) of removing garbage, peeling off the soil, removing impurities that are not edible, washing the garlic, and aging the garlic in vinegar for 100 days;
A pulverizing step (200) of finely pulverizing the garlic aged in the garlic maturing step (100) into a powder using a pulverizer;
A roasting step (300) of roasting the finely ground powder through the pulverization step (200)
An aging process 400 for storing roasted garlic for 3 years or more through the roasting process 300,
The fermented garlic powder powder aged through the aging step (400), 22-27 kg of fried garlic powder, 23-27 kg of miso, 400-600 g of dietary fiber, 180-220 g of alginic acid, 280-320 g of egg white, 180-220 g of sugar, A mixing process (500) in which raw materials in a jam state in which 8 to 12 g is mixed is aged at room temperature for 3 to 4 years to be sampled,
The method of manufacturing a garlic sauce containing a dietary fiber according to any one of claims 1 to 5, wherein the final fermentation is performed through a mixing step (500).
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KR20220127434A (en) 2021-03-11 2022-09-20 조영진 Method for manufacturing of mixing soybean paste using gombo cabbage and itself

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KR100763842B1 (en) 2006-10-30 2007-10-05 김용식 Onion,garlic samjang and it's making method

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100763842B1 (en) 2006-10-30 2007-10-05 김용식 Onion,garlic samjang and it's making method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20220127434A (en) 2021-03-11 2022-09-20 조영진 Method for manufacturing of mixing soybean paste using gombo cabbage and itself

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