KR20030044988A - The making method of the seasoning original sum to contain ingredients of vegetables - Google Patents
The making method of the seasoning original sum to contain ingredients of vegetables Download PDFInfo
- Publication number
- KR20030044988A KR20030044988A KR1020030032524A KR20030032524A KR20030044988A KR 20030044988 A KR20030044988 A KR 20030044988A KR 1020030032524 A KR1020030032524 A KR 1020030032524A KR 20030032524 A KR20030032524 A KR 20030032524A KR 20030044988 A KR20030044988 A KR 20030044988A
- Authority
- KR
- South Korea
- Prior art keywords
- hours
- seasoning
- vegetable
- stock solution
- dried
- Prior art date
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 30
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 26
- 239000004615 ingredient Substances 0.000 title claims description 8
- 244000068988 Glycine max Species 0.000 claims abstract description 14
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 14
- 244000291564 Allium cepa Species 0.000 claims abstract description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 6
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 6
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 6
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 241001454694 Clupeiformes Species 0.000 claims abstract description 5
- 241000238557 Decapoda Species 0.000 claims abstract description 5
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 5
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 5
- 235000019513 anchovy Nutrition 0.000 claims abstract description 5
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 5
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 5
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 4
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 4
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 4
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 4
- 235000001715 Lentinula edodes Nutrition 0.000 claims abstract description 4
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 3
- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract 3
- 240000007087 Apium graveolens Species 0.000 claims abstract 3
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract 3
- 235000010591 Appio Nutrition 0.000 claims abstract 3
- 235000013555 soy sauce Nutrition 0.000 claims description 33
- 239000011550 stock solution Substances 0.000 claims description 20
- 238000001914 filtration Methods 0.000 claims description 13
- 230000032683 aging Effects 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 230000005070 ripening Effects 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 4
- 241000220324 Pyrus Species 0.000 claims description 4
- 239000003610 charcoal Substances 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 238000012858 packaging process Methods 0.000 claims description 4
- 235000021017 pears Nutrition 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 240000006108 Allium ampeloprasum Species 0.000 claims 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims 1
- 229920000742 Cotton Polymers 0.000 claims 1
- 241000722363 Piper Species 0.000 claims 1
- 241000758706 Piperaceae Species 0.000 claims 1
- 241000271567 Struthioniformes Species 0.000 claims 1
- 239000004744 fabric Substances 0.000 claims 1
- 238000012856 packing Methods 0.000 claims 1
- 238000003860 storage Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 239000007788 liquid Substances 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- 241001466453 Laminaria Species 0.000 abstract 1
- 235000014443 Pyrus communis Nutrition 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000005554 pickling Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- -1 β-methyl mercaptopropyl alcohol Chemical compound 0.000 description 1
Classifications
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 야채성분이 함유된 조미료 원액의 제조방법에 관한 것으로서, 야채 및 속청을 주재료로 한 맛깔스런 조미료 원액을 제공함으로써, 양념간장을 대용하여 다양한 음식의 조림과 절임 등에 사용할 수 있도록 하기 위한 것이다.The present invention relates to a method for preparing a seasoning stock solution containing vegetable ingredients, and to provide a delicious seasoning stock solution based on vegetables and soy sauce, so that it can be used for simmering and pickling of various foods by using seasoned soy sauce. .
일반적으로 간장은 음식의 간을 맞추는 데 쓰는 짠맛이 있는 액체 조미료로서, 한국을 비롯하여 중국 ·일본 등지에서 사용하는데, 25 % 정도의 염분을 함유하며, 아미노산을 주로 한 독특한 맛이 나는 것으로, 옛날부터 간장맛이 좋아야 음식맛을 낼 수 있다고 하여 간장은 식생활에 중요한 조미료로 사용되어 왔다.Soy sauce is a salty liquid seasoning commonly used to match foods. It is used in Korea, China, and Japan. It contains about 25% salt and has a unique amino acid flavor. Soy sauce has a good taste so that food can be tasted soy sauce has been used as an important seasoning in the diet.
간장을 만드는 방법에는 크게 구분하여 재래식과 개량식이 있으며, 재래식이란 일반 가정에서 만드는 방법으로, 종래에는 12월경에 콩으로 메주를 쑤어 자연발효시킨 후, 다음 해 2∼4월경에 소금물에 메주를 담가 1∼2개월 숙성시킨다. 그런 후에 메주를 뜨고 간장을 달이면서 맛과 수분을 조절하는데, 재래식 메주는 여러 종류의 세균과 곰팡이가 번식하여 메주콩을 가수분해하므로, 좋지 않은 맛과 냄새가 나는 물질이 배설물로 생성되어 간장의 맛이 별로 좋지 않은 경우가 많았다.There are two main methods of making soy sauce: traditional and improved. Traditional cooking is made by a family. Traditionally, the soybeans are fermented with soybeans in December, then fermented naturally, and the soybeans are soaked in brine in February or April of the following year. Aged 1 to 2 months. After that, the meju is floated and the soy sauce is adjusted to control the taste and water. Conventional meju is a variety of bacteria and fungi that multiply and break down the soybeans. Often this was not very good.
그러나 근래에 와서는 미생물학의 발달로 인하여 단백질과 녹말을 가수분해시키는 강력한 힘을 가진, 황곡에서 분리한 누룩곰팡이를 배양하여, 이것으로 만든 누룩을 삶은 콩에 접종 ·발효시킨 메주를 건조시키는 일이 기업화되어 시중에서 판매되고 있으며, 이 개량메주로 재래식과 같은 방법에 의해 간장을 담그면 순수한 단맛이 나는 양질의 간장이 된다. 개량식 간장은 황곡에 의하여 생성된 아미노산 ·맥아당 ·포도당 등과, 그 밖에 효모와 젖산균에 의하여 생성된 알코올과 젖산이 함유되어 있어 좋은 향미를 가지고 있다.Recently, however, due to the development of microbiology, cultivation of yeast fungus isolated from yellow grains, which has a strong ability to hydrolyze protein and starch, and drying the meju inoculated and fermented in the boiled soybeans made from it It is commercialized and sold on the market, and soy sauce is soaked in the same way as the conventional method to produce high quality soy sauce with pure sweetness. Improved soy sauce contains good amino acids, maltose and grape sugars produced by yellow rice, alcohol and lactic acid produced by yeast and lactic acid bacteria.
간장의 소금 농도는 보통 18∼20%이며, 간장이 갈색을 띠는 것은 아미노산의 분해산물인 멜라닌과 멜라노이딘에 의하는데, 속성간장인 시판품에는 캐러멜(물엿류)로 착색한 것도 있다. 간장의 냄새는 알코올 ·케톤 ·알데히드 ·휘발성산 ·에스테르 ·페놀 등이 혼합된 것이며, 간장의 고유한 맛은 β-메틸 메르캅토프로필 알코올(β-methyl mercaptopropyl alcohol)에 의한다.The salt concentration of soy sauce is usually 18 to 20%, and the brown color of the soy sauce is due to melanin and melanoidin, which are degradation products of amino acids. Some commercially available soy sauce is colored with caramel. The smell of soy sauce is a mixture of alcohols, ketones, aldehydes, volatile acids, esters, phenols, and the like. The inherent taste of soy sauce is based on β-methyl mercaptopropyl alcohol.
양조간장은 장시일이 걸려서 제품이 생산되며, 최근에는 원료를 염산으로 단시간 내에 가수분해하여 아미노산을 생성한 다음, 소금으로 간을 맞추고 재래식 간장의 색 ·맛 ·향기를 내는 화학약품을 첨가하여 속성의 아미노산 간장을 제조 ·판매하고 있다.Brewed soy sauce takes a long time to produce products, and recently, hydrolyzed raw materials with hydrochloric acid to produce amino acids, and then seasons them with salt and adds chemicals that add color, taste, and flavor to conventional soy sauce. Amino Acid Soy Sauce is manufactured and sold.
이와 같이 재래식 간장 또는 양조간장은 어떤식으로든 콩으로 메주를 쑤어 숙성하면서 발효를 시켜야 하므로 그 제조과정이 번거럽고 어려운데다 장시간을 요하는 것이며, 발효로 인해 맛이 떨어지고, 화학약품을 첨가하게 되어 인체에 유익하지 못한 단점이 있는 것이었다.In this way, conventional soy sauce or brewed soy sauce must be fermented by picking meju with soybeans in any way, and the fermentation process is cumbersome and difficult and requires a long time, and the taste decreases due to fermentation, and chemicals are added to the human body. It was a disadvantage that was not beneficial.
본 발명은 야채 및 속청을 주재료로 한 맛깔스런 조미료 원액을 제공함으로써, 양념간장을 대용하여 다양한 음식의 조림과 절임 등에 사용할 수 있도록 함을 그 목적으로 한다.An object of the present invention is to provide a delicious seasoning stock solution based on vegetables and soy sauce, so that it can be used for simmering and pickling of various foods in place of seasoning soy sauce.
도1은 본 발명의 제조 공정 순서도1 is a manufacturing process flow chart of the present invention
본 발명은 야채성분이 함유된 조미료 원액의 제조방법에 관한 것으로서, 야채 및 속청을 주재료로 한 맛깔스런 조미료 원액을 제공함으로써, 양념간장을 대용하여 다양한 음식의 조림과 절임 등에 사용할 수 있도록 하기 위한 것이다.The present invention relates to a method for preparing a seasoning stock solution containing vegetable ingredients, and to provide a delicious seasoning stock solution based on vegetables and soy sauce, so that it can be used for simmering and pickling of various foods by using seasoned soy sauce. .
본 발명은 크게 야채 추출액 준비 공정과, 속청 가공 공정과, 조미료 첨가공정과, 숙성 및 냉각 공정과, 여과 및 포장 공정의 5단계로 이루어지며, 각 단계별 자세한 공정을 설명하면 다음과 같다.The present invention is largely composed of five steps of the vegetable extract preparation process, Sokcheong processing process, seasoning addition process, aging and cooling process, filtration and packaging process, each step will be described in detail as follows.
제 1 야채 추출액 준비 공정에서는 4차에 걸친 재료 투입과 숙성 공정을 거친 후 마지막 여과 공정을 거쳐 야채 추출액이 준비되는 것으로, 먼저, 1차 재료 투입 및 숙성 공정(S1)에서는 무, 양파, 대파를 그 뿌리까지 포함하여 준비하고 배와 함께 물에 넣어 상기의 재료들이 푹 익을때까지 100∼120℃에서 2∼3시간 끓인다.In the first vegetable extract preparation process, the vegetable extract is prepared through the final filtration process after the 4th material input and ripening process. First, in the primary material input and ripening process (S 1 ), radishes, onions, green onions are prepared. Prepare the roots, including the roots, and put them in water with pears and boil for 2 to 3 hours at 100 ~ 120 ℃ until the ingredients are ripe.
2차 재료 투입 및 숙성 공정(S2)에서는 샐러리, 레몬, 키위, 청량고추를 넣고 상기와 같이 100∼120℃에서 2시간동안 끓이며, 3차 재료 투입 및 숙성 공정(S3)에서는 건표고, 건새우, 마른 홍고추씨를 넣고 20∼30분동안 다시 끓인 다음, 4차 재료 투입 및 숙성 공정(S4)에서는 불을 끄고 멸치, 다시마, 건다랑어를 넣어 천천히 우려 낸 다음, 마지막 여과 공정(S5)에서 체에 걸러 낸다.The second material feed and the aging step (S 2) in the salary, place the lemon, kiwi fruit, soft pepper kkeulyimyeo for 2 hours at 100~120 ℃ as described above, the third material feed and the aging step (S 3) gun elevation, Dried shrimp, dried red pepper seeds and boiled again for 20 to 30 minutes, then in the 4th material addition and ripening process (S 4 ) turn off the fire, add anchovies, kelp, dried tuna and slowly boiled, then the final filtration process (S 5 ) Filter out sieve
제 2 속청 가공 공정에서는 속청(검은콩)을 물에 불린 후 상기 야채 추출액에 넣고 익을때까지 끓인 다음, 익은 속청을 체로 여과하여 걸러 낸다.In the second Sokcheong processing step, Sokcheong (black soybean) is soaked in water, put into the vegetable extract and boiled until ripened, and the ripe Sokcheong is filtered through a sieve and filtered.
제 3 조미료 첨가 공정에서는 상기의 야채 및 속청 추출액에 올리고당, 흑설탕, 청주를 넣고 끓이면서 소금으로 염도를 조절한다.In the third seasoning process, oligosaccharides, brown sugar, and sake are added to the above-mentioned vegetables and Sokcho extract, and the salinity is adjusted with salt while boiling.
제 4 숙성 및 냉각 공정에서는 상기 액에 숯을 넣고 4∼5시간동안 끓인 뒤 맑고 윤기가 나는 깊은 색이 나면 불을 끄고, 숯이 담겨진 상태로 24시간동안 식히면서 불순물 흡착 및 제거와 함께 냉각시킨다.In the fourth aging and cooling process, the charcoal is added to the liquid and then boiled for 4 to 5 hours, and when a clear and shiny deep color is turned off, the fire is turned off and cooled with impurities adsorbed and removed while cooling for 24 hours while the char is contained.
제 5 여과 및 포장 공정에서는 상기의 모든 공정을 거친 조미료 원액을 3∼4시간 정도 체에 걸러 최종적으로 여과한 다음, 플라스틱 용기에 담아 포장하고 냉장보관한다.In the fifth filtration and packaging process, the seasoning stock solution, which has passed all the above processes, is finally filtered through a sieve for about 3 to 4 hours, then packaged in a plastic container and stored in a refrigerator.
이러한 기본 공정으로 이루어지는 본 발명에 따른 조미료 원액의 제조방법을 보다 구체적인 실시예를 통해 다시 살펴보면, 야채 추출액을 준비하기 위해 먼저 1차 재료로 무 3개, 양파 20∼30개, 대파 5∼6쪽을 그 뿌리를 포함하여 준비하고 이를 배 2개와 함께 물 20ℓ에 넣어 2∼3시간을 끓인 후, 2차 재료로 샐러리 200g, 레몬 1개, 키위 5개, 청량 고추 4∼5쪽을 넣고 2시간을 더 끓인다. 그런 다음, 3차 재료로서 건표고 500g, 건새우 500g, 마른 홍 고추씨 20g을 넣고 20∼30분간 끓인 후, 적당량의 멸치와 다시마 100g, 건다랑어 50g의 4차 재료를 넣고 20∼30분을 더 끓인 다음 여과하여 건더기를 걸러 낸다.Looking at the manufacturing method of the seasoning stock solution according to the present invention made of such a basic process through a more specific embodiment, to prepare a vegetable extract first, 3 radishes, onions 20-30, onions 5-6 pages as primary ingredients Prepare the roots, including the roots, put them in 20 liters of water with two pears and boil for 2 to 3 hours. Boil more. Then, add 500 g of dried shiitake, 500 g of dried shrimp, 20 g of dried red pepper seeds, and boil for 20-30 minutes. Then, add an appropriate amount of anchovy, 100 g of kelp, 50 g of dried tuna, and boil another 20-30 minutes. Then filter to filter out the dust.
이렇게 준비된 야채 추출액에 불에 불려진 속청(검정콩) 1되를 넣고 익을 때까지 끓인 후 속청을 걸러 내고, 그 추출액에 올리고당 500㎖, 청주 300㎖, 적당량의 흑설탕을 넣어 끓이면서 18∼20% 농도가 되도록 소금을 넣어 염도를 조절한다.Put 1 doe of Sokcheong (black soybean) called fire into the vegetable extract prepared in this way, boil until it is cooked, and filter out Sokcheong. Then, add 500ml of oligosaccharides, 300ml of Cheongju, and an appropriate amount of brown sugar to boil it to 18-20% concentration. Add salt to control salinity.
그런 다음, 상기 원액에 참숯 300g을 넣고 4∼5시간동안 끓이면서 불순물을 제거하여 맑게 정화시키며, 맑고 윤기있는 깊은 색이 나면 불을 끄고 24시간 동안 냉각시킨 후, 체 위에 희고 깨끗한 면 보자기를 깔고 조미료 원액을 부어 3∼4시간 정도 걸러 내는 마지막 여과 작업을 거쳐, 플라스틱 용기에 담고 냉장보관하면 되는 것이다.Then, 300 g of charcoal is added to the stock solution and boiled for 4 to 5 hours to remove impurities and purify it. After the final filtration to pour the stock solution for about 3 to 4 hours, it can be stored in a plastic container and refrigerated.
이상에서와 같이 제조된 본 발명의 조미료 원액은 간장을 대용하여 각종 조림이나 절임, 양념간장 등으로 사용되고, 각종 야채와 속청의 좋은 영양소를 섭취할 수 있어 인체에 유익할 뿐만 아니라, 콩으로 메주를 쑤고 발효시켜 간장을 담그는 길고 어려운 작업없이도 좋은 양념간장을 제조할 수 있게 되는 것이다.The seasoning stock solution of the present invention prepared as described above is used for various stewed foods, pickles, seasoned soy sauces, and so on. It is possible to produce good seasoning soy sauce without the long and difficult task of soaking and fermenting the soy sauce.
본 발명은 야채 및 속청을 주재료로 한 맛깔스런 조미료 원액을 제공하여, 양념간장을 대용하여 다양한 음식의 조림과 절임 등에 사용할 수 있도록 함으로써, 맛좋고 영양있는 간장을 매우 손쉽게 대량으로 공급할 수 있는 효과를 가진다.The present invention provides a delicious seasoning stock solution based on vegetables and soy sauce, so that it can be used for simmering and pickling of various foods by substituting soy sauce, so that it can supply a large amount of delicious and nutritious soy sauce very easily. Have
또한, 본 발명은 비교적 간편하고 손쉽게 간장 대용 조미료 원액을 제조할 수 있어 대량으로 생산하되, 콩으로 메주를 만들어 숙성시킬 필요가 없어 간장 제조를 매우 편리하게 하는 효과가 있다.In addition, the present invention can produce a relatively simple and easy soy sauce seasoning undiluted solution can be produced in large quantities, so there is no need to make soybean meju by aging so that the soy sauce production is very convenient.
뿐만 아니라, 각종 야채의 속청에 함유된 좋은 영양분을 우려내어 조미료 원액을 제조하기 때문에 인체 건강에 매우 유익하며, 메주의 숙성 및 발효에 의해 좋지 않은 맛을 내는 문제점을 없애어 간장이 맛이 더욱 좋은 효과가 있다.In addition, it is very beneficial for human health because it prepares the seasoning undiluted solution by brewing the good nutrients contained in the soy sauce of various vegetables, and it removes the problem of bad taste by aging and fermentation of meju. It works.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020030032524A KR100570709B1 (en) | 2003-05-22 | 2003-05-22 | The making method of the seasoning original sum to contain ingredients of vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020030032524A KR100570709B1 (en) | 2003-05-22 | 2003-05-22 | The making method of the seasoning original sum to contain ingredients of vegetables |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20030044988A true KR20030044988A (en) | 2003-06-09 |
| KR100570709B1 KR100570709B1 (en) | 2006-04-13 |
Family
ID=29579810
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020030032524A KR100570709B1 (en) | 2003-05-22 | 2003-05-22 | The making method of the seasoning original sum to contain ingredients of vegetables |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100570709B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101019515B1 (en) * | 2008-06-02 | 2011-03-09 | 태백시 | Soy preserve of cucumber roll and preparing method thereof |
| KR101068382B1 (en) * | 2009-03-24 | 2011-09-28 | 김휴석 | manufacturing method for health drink |
| KR101314171B1 (en) * | 2010-12-02 | 2013-10-04 | 홍성군 | Manufacturing method for platycodon pickles sauce, composition of platycodon pickles sauce, and manufacturing method for platycodon pickles |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101330430B1 (en) * | 2011-04-19 | 2013-11-20 | 강용석 | the powdered and liquefied seasoning, product method of powdered and liquefied seasoning |
| KR101186276B1 (en) * | 2011-12-08 | 2012-09-27 | 정지홍 | A natural condiment, a food comprising the same, and a process for the preparation thereof |
| KR101653585B1 (en) * | 2014-07-30 | 2016-09-07 | 김손란 | Method of manufacturing houseleek-sauce and seafood marinated in houseleek-sauce |
-
2003
- 2003-05-22 KR KR1020030032524A patent/KR100570709B1/en not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101019515B1 (en) * | 2008-06-02 | 2011-03-09 | 태백시 | Soy preserve of cucumber roll and preparing method thereof |
| KR101068382B1 (en) * | 2009-03-24 | 2011-09-28 | 김휴석 | manufacturing method for health drink |
| KR101314171B1 (en) * | 2010-12-02 | 2013-10-04 | 홍성군 | Manufacturing method for platycodon pickles sauce, composition of platycodon pickles sauce, and manufacturing method for platycodon pickles |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100570709B1 (en) | 2006-04-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101865838B1 (en) | Kimchi sauce composition comprising fermented hot pepper and fermented soybean and method for preparing the same | |
| KR101928024B1 (en) | Pluripotent seasoning soy sauce composition, Pluripotent seasoning soy sauce using the same, Preparing method of the same, and cham sauce containing the same | |
| KR20160122607A (en) | Manufacturing method is useful microbial fermentation of food material pickled vegetables | |
| KR102395314B1 (en) | Salted and fermented squid fermentation for bibim and Fabrication method thereof | |
| KR101485877B1 (en) | Method for producing soy sauce using Acer mono sap and Cornus controversa sap | |
| KR101510149B1 (en) | Method for producing soybean paste using Acer mono sap and Cornus controversa sap | |
| KR100570709B1 (en) | The making method of the seasoning original sum to contain ingredients of vegetables | |
| KR102489466B1 (en) | Method for producing Dipping sauce or chicken and Dipping sauce produced by the method | |
| KR102489470B1 (en) | Method for producing seasoning sauce for chicken and seasoning sauce produced by the method | |
| KR100713663B1 (en) | Method for preparing seasoning liqueur containing the spice | |
| KR101674199B1 (en) | preparation method of persimmon distilled spirits | |
| KR101945358B1 (en) | Method of preparation for fermened white kimchi | |
| KR101020514B1 (en) | Mulberryleaves pickled kimchi and manufacturing method for the same | |
| KR102654252B1 (en) | Seasoning sauce for a fermented fish sauce containing fermentment of green tea extraction liquid, A fermented fish sauce containing fermentment of green tea extraction liquid and manufacturing method thereof | |
| KR101087935B1 (en) | Soybean paste containing matured flounder or small fish and process for the preparing same | |
| KR20210012487A (en) | Method for producing aronia seasoning sauce | |
| KR102464266B1 (en) | Celtuce jang-ajji and Fabrication method thereof | |
| KR102278682B1 (en) | Manufacturing method of vinegar with strawberry fermented vinegar and fermentation broth for salad dressing and vinegar for salad dressing manufactured thereby | |
| JP2015023848A (en) | Condiment containing tomato | |
| KR102233215B1 (en) | Soy sauce or soybean paste using bacillus sp from traditionally fermented soybean and the manufacturing method thereof | |
| KR102481815B1 (en) | Manufacturing method of fermented pickled vegetables and fermented pickled vegetables manufactured thereby | |
| KR100913066B1 (en) | Process of preparing hot bean paste by using strawberry and dextrose syrup | |
| KR20100015079A (en) | Mulberry leaves kimchi and making method therefore | |
| JPS6257298B2 (en) | ||
| KR101623050B1 (en) | Preparation method of Allium tuberosum Rottler preserved |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E90F | Notification of reason for final refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20090407 Year of fee payment: 4 |
|
| LAPS | Lapse due to unpaid annual fee |