KR20190056065A - Manufacturing Method of Black-bean-sauce Noodles Comprising Kelp and Fast-fermented Bean Paste - Google Patents
Manufacturing Method of Black-bean-sauce Noodles Comprising Kelp and Fast-fermented Bean Paste Download PDFInfo
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A23L11/09—
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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
-
- 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
- A23L17/60—Edible seaweed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
Description
본 발명은 다시마와 청국장을 이용한 짜장면 제조방법에 관한 것으로서, 더욱 상세하게는 다시마와 대두를 함께 발효시켜 만든 발효분말을 사용하여 면과 짜장소스를 만들어 다시마에 함유된 알긴산의 체내 흡수를 촉진하고 풍미가 우수하며 염도가 적정한 다시마와 청국장을 이용한 짜장면 제조방법에 관한 것이다.More particularly, the present invention relates to a method for manufacturing a jellyfish using kelp and chungkukjang, and more particularly, to a method for manufacturing a jellyfish using kelp and chungkukjang, The present invention relates to a method for producing a masticatory surface using a kelp and chungkukjang which is excellent in salinity and has good salinity.
짜장면은 면에 돈육, 춘장과 야채를 기름에 볶아 만든 짜장소스를 얹어 먹는 음식으로서, 남녀노소 누구나 즐겨먹는 대표적인 중식 메뉴이다. 다만, 화학조미료를 과다 사용한다는 논란이 있고 특히 짜고 기름져 비만을 유발하는 음식으로 인식되어 있다.Jjangmyeonmyeon is a type of food that is eaten with prawn sauce made from roast pork, spring rolls and vegetables on the surface. It is a typical Chinese menu for everyone. However, there is a controversy over excessive use of chemical seasoning, especially salty, greasy and is recognized as a food that causes obesity.
이에 본 발명자는 알긴산이라는 성분이 풍부하게 함유되어 지방의 흡수를 저지하는 효능을 갖는 다시마와 레시틴 성분이 풍부하여 혈관에 쌓인 혈전을 녹이는 효능이 있는 청국장이 모두 맛을 내는 감미 기능도 갖추고 있다는 점을 감안하여, 두 재료를 사용하여 상기와 같은 비만과 화학조미료 문제가 없는 짜장면을 개발하고 자 하였다.Therefore, the present inventor has found that the cheonggukjang, which is rich in alginic acid and rich in kelp and lecithin components, has the ability to inhibit the absorption of fat and has the effect of dissolving blood clots accumulated in blood vessels, In consideration of the above, the two materials were used to develop a masticatory surface without the above problems of obesity and chemical seasoning.
다만, 알긴산의 경우 체내 흡수율이 높지 않아 대부분이 몸 밖으로 배출되는 문제가 있으며, 또한 시판 중인 대부분의 청국장은 장기 보존을 위해 소금을 첨가한 데다 짜장면 조리에 필수적으로 사용되는 춘장에도 소금이 많이 함유되어 있어, 짜장소스에 청국장을 단순 첨가할 경우 짜장면이 짜지거나 또는 염도를 희석하기 위해 춘장의 첨가량을 줄일 경우 짜장면 고유의 풍미가 저하되는 문제가 대두되었다.However, the absorption rate of alginic acid is not high and most of it is discharged out of the body. Also, most of the commercially available Chongkukjang contains salt for long-term preservation, When the addition of Chongkukjang to the safflower sauce was simply added, the flavor of the safflower sauce was lowered when the addition amount of the roasted soy sauce was reduced to dilute the salted safflower or salinity.
본 발명에서 해결하고자 하는 과제는 다시마와 청국장을 사용하여 짜장면을 조리하되, 알긴산의 체내 흡수율이 향상되고 청국장 첨가에도 짜장면의 풍미가 우수하며 염도가 낮은 다시마와 청국장을 이용한 짜장면 제조방법을 제공하는 데에 있다.The object of the present invention is to provide a method for manufacturing a masticatory surface using kelp and cheonggukjang which has improved absorption rate of alginic acid in the body by using kelp and cheonggukjang, .
상기 과제를 해결하기 위한 본 발명의 다시마와 청국장을 이용한 짜장면 제조방법은, 대두의 중량 100에 대해 다시마를 35 ~ 37의 비율로 혼합하여 발효시킨 발효혼합물을 수득한 다음 상기 발효혼합물을 고온 건조시킨 후 분쇄하여 발효분말을 만드는 발효분말 제조단계; 상기 발효분말과 밀가루, 식소다 및 활성글루텐을 포함하는 재료를 반죽하여 발효면을 만들되, 상기 밀가루는 강력분이며, 강력분 중량 100에 대해 상기 발효분말은 23 ~ 25의 비율로 배합하여 발효면을 만드는 발효면 제조단계; 상기 발효분말과 춘장을 혼합 교반하여 만든 춘장혼합물을 사용하여 짜장소스를 만드는 소스 제조단계; 및 상기 발효면 제조단계에서 체에 받쳐 둔 발효면을 그릇에 담고 여기에 상기 짜장소스를 부은 다음 고명을 얹어내어 짜장면을 완성하는 완성단계;로 이루어지는 것을 특징으로 한다.In order to solve the above-mentioned problems, the present invention provides a method for preparing a masticatory surface using kelp and chungkukjang, wherein a weight of 100% soybean is mixed with kelp at a ratio of 35 to 37 to obtain a fermented mixture, Preparing a fermentation powder to produce a fermentation powder; The fermented powder is kneaded with a material containing wheat flour, food soda, and active gluten to produce a fermented surface. The wheat flour is a high-strength powder, and the fermented powder is blended at a ratio of 23 to 25 Fermenting surface preparation step; A source preparation step of preparing a spoon source by using the mixture of the fermented powder and the spikelets prepared by mixing and stirring the fermented powder; And a finishing step of filling the fermented surface supported on the sieve in the fermenting surface preparing step into a bowl, pouring the sauce sauce onto the sauce, and then filling the sour sauce with the sauce to complete the squeezed surface.
또한, 본 발명의 다시마와 청국장을 이용한 짜장면 제조방법은, 상기 소스 제조단계가 상기 발효분말과 춘장을 중량비 1:1로 혼합 교반하여 춘장혼합물을 만드는 춘장혼합물 제조과정, 돈육, 돈육비계, 양파, 애호박, 양배추를 세척한 후 세절하는 소스재료 전처리과정, 및 달군 팬에 먼저 돈육비계를 넣어 녹인 뒤, 춘장혼합물과 돈육을 넣고 입자가 몽글몽글한 느낌이 날 때까지 약불에서 볶은 다음, 나머지 재료인 양파, 애호박, 양배추를 넣고 온도를 올려 볶으며, 볶는 과정에서 채소의 숨이 약간 죽었을 때 전분수를 넣어 짜장소스의 농도를 조절하는 볶음과정으로 이루어지는 것을 특징으로 한다.The present invention also provides a method for manufacturing a jellyfish using a kelp and a cheonggukjang, wherein the source preparation step comprises mixing the fermented powder and the jellyfish at a weight ratio of 1: 1 to prepare a jelly mixture, After washing the zucchini and cabbage, pretreat the source material, and dissolve the pork slices first in the pan, then add the mixture of prawns and pork, roast in the rice paddy until the particles feel mingle, Roasted onion, zucchini, and cabbage, and roasting the roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted beef.
아울러, 본 발명의 다시마와 청국장을 이용한 짜장면 제조방법은, 상기 짜장소스가 춘장혼합물 중량 100에 대해 돈육은 90, 돈육비계는 80, 양파는 70, 애호박은 50, 양배추는 50의 비율로 첨가되는 것을 특징으로 한다.In addition, in the method for preparing a masticatory surface using kelp and chungkukjang of the present invention, the mushroom sauce is added at a ratio of 90 to 100 for pork, 80 for pork, 70 for onion, 50 for zucchini and 50 for cabbage, .
본 발명의 다시마와 청국장을 이용한 짜장면 제조방법에 의하면, 다시마와 대두를 혼합 발효시켜 발효분말을 만드는 발효분말 제조단계, 발효분말, 밀가루, 활성글루텐을 사용하여 발효면을 만드는 발효면 제조단계, 및 발효분말과 춘장을 사용하여 짜장소스를 만드는 소스 제조단계를 통해, 알긴산의 체내 흡수를 촉진하고 풍미가 우수하며 청국장 첨가에도 염도가 적정히 유지되므로, 기호도와 건강 측면에서 모두 우수한 짜장면을 제공할 수 있다.According to the present invention, there is provided a method for manufacturing a jellyfish using a kelp and a cheonggukjang, comprising the steps of preparing a fermented powder to produce a fermented powder by mixing and blending kelp and soybean, a fermenting surface preparing step of preparing a fermented surface using the fermented powder, wheat flour, Using the fermented powder and spring chowder to make sauce sauce, the sauce preparation step promotes the absorption of alginic acid into the body, and it has excellent flavor and proper salinity even with addition of chonggukjang. have.
도 1은 본 발명에 따른 다시마와 청국장을 이용한 짜장면 제조방법을 도시한 블럭도.FIG. 1 is a block diagram showing a method for manufacturing a masticatory surface using kelp and cheonggukjang according to the present invention.
이하 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 더욱 상세하게 설명한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 다시마와 청국장을 이용한 짜장면 제조방법을 도시한 블럭도이다. 도 1을 참조하면, 본 발명은 발효분말 제조단계(S10), 발효면 제조단계(S20), 소스 제조단계(S30) 및 완성단계(S40)로 이루어지며, 청국장 발효 과정에서 다시마를 함께 발효시켜 다시마에 함유된 알긴산의 체내 흡수율을 향상시키는 한편, 풍미가 우수하고 청국장 첨가에도 염도가 적정히 유지되는 것을 특징으로 한다.FIG. 1 is a block diagram illustrating a method for manufacturing a masticatory surface using kelp and cheonggukjang according to the present invention. Referring to FIG. 1, the present invention includes a fermented powder preparation step (S10), a fermentation surface preparation step (S20), a source preparation step (S30) and a completion step (S40). Fermented kelp It is characterized in that the absorption rate of alginic acid contained in the kelp is improved, while the flavor is excellent and the saltiness is appropriately maintained even with addition of chungkukjang.
이하, 상기 구성 요소들을 중심으로 본 발명의 구체적인 내용을 설명하면, 먼저 발효분말 제조단계(S10)는 다시마와 청국장을 함께 발효시켜 발효분말을 만드는 단계로서, 준비과정(S11), 발효과정(S12) 및 분말과정(S13)으로 이루어진다.The fermentation powder preparation step (S10) is a step of fermenting kelp and chungkukjang to produce a fermented powder. The preparation step (S11), the fermentation step (S12 And a powder process S13.
준비과정(S11)은 다시마와 청국장용 대두를 발효시키기 위한 전처리 과정으로서, 다시마는 세절한 뒤 염분이나 이물질 제거를 위해 세척한 후 약 90℃의 고온수에 넣어 약 1분간 데친다. The preparation process (S11) is a pretreatment process for fermenting kelp and chongkukjang soybeans. After washing the kelp, it is washed in order to remove salt and foreign matter, and then put in hot water at about 90 ° C for about 1 minute.
이러한 데치는 과정을 통해 다시마에 남아 있는 잡균이 살균되고 조직 연화로 발효가 원활히 이루어지게 된다. 대두 또한 세척 후 잡균 제거 및 조직 연화를 위해 증숙하는데, 다시마와 달리 완전히 익도록 증숙한다.Through these processes, the germs remaining in the kelp are sterilized and the softening of the kelp becomes smooth. Soybeans are also washed and washed for germ removal and tissue softening.
발효과정(S12)은 준비과정(S11)을 거친 다시마와 대두를 40 ~ 50℃의 온도로 맞추어진 발효조에 넣고 바실러스(bacillus)균을 접종한 후 교반한 다음, 약 3일 동안 발효시켜 발효혼합물을 수득한다.In the fermentation process (S12), kelp and soybean which have undergone the preparation process (S11) are placed in a fermenter adjusted to a temperature of 40 to 50 DEG C, and inoculated with bacillus bacteria, stirred and then fermented for about 3 days, ≪ / RTI >
이러한 발효 과정을 통해 다시마의 알긴산이 저분자화되어 체내 흡수가 잘되고 또한, 대두의 발효과정에서 유리되는 아미노산과 펩타이드 성분과 다시마의 맛내기 성분인 L-글루탐산이 어우러져 짜장면의 풍미가 향상된다.Through this fermentation process, the alginic acid of the kelp becomes low molecular weight and absorbed in the body, and the amino acid and peptide components liberated in the fermentation process of the soybean are mixed with the L-glutamic acid, which is a flavoring component of the kelp, to enhance the flavor of the jellyfish.
다만, 발효 과정 중에 여러 원인에 의해 발효혼합물에 발효취가 심하게 나는 경우가 발생할 수 있는데, 이 경우 마늘분말이나 양파즙과 같은 발효취를 완화시키는 재료를 발효 완료 후 추가로 첨가할 수 있다.However, the fermentation mixture may be severely impaired by the fermentation process due to various factors during the fermentation process. In this case, the fermentation material such as garlic powder or onion juice may be further added after fermentation.
한편, 대두와 다시마의 배합비는 아래의 짜장소스에 대한 관능검사에 근거하여 대두 중량 100에 대해 다시마를 35 ~ 37의 비율로 혼합한다.On the other hand, the blending ratio of soybeans and kelp is mixed with kelp at a ratio of 35 to 37 based on the sensory test on the following ingredients.
분말과정(S13)은 발효과정(S12)에서 만들어진 발효혼합물을 열풍건조기에 투입하여 건조시킨 후 블랜더에 곱게 갈아서 발효분말을 수득하는 과정이다. In the powder process (S13), the fermentation mixture prepared in the fermentation process (S12) is put into a hot-air dryer, dried, and finely ground to obtain a fermented powder.
발효혼합물을 그대로 사용할 경우 이후 보관 과정에서 발효가 진행되어 산도가 올라 면이나 짜장소스의 풍미를 저해할 수 있는데, 상기 열풍 건조 과정을 통해 바실러스균이 사멸되어 이러한 문제가 해소된다. When the fermentation mixture is used as it is, the fermentation proceeds in the subsequent storage step, and the acidity of the fermented mixture may deteriorate the flavor of the sauce or the sauce sauce, and the Bacillus bacteria are killed through the hot air drying process.
또한, 장기 보존을 위해 발효혼합물에 소금을 첨가하는 것을 생략할 수 있으므로, 이후 짜장소스 조리 과정에서 춘장의 염분이 더해져 짜장면이 짜지는 것을 방지할 수 있다.In addition, since it is possible to omit the addition of salt to the fermentation mixture for long-term preservation, it is possible to prevent the salting of the jellyfish surface from being caused by adding salt of the spring of the jellyfish sauce.
한편, 분쇄처리된 발효혼합물은 체에 내려 잔류하는 큰 입자의 고형물을 제거한 뒤 밀폐용기에 담아 냉장 보관한다.On the other hand, the pulverized fermented mixture is sieved to remove the remaining solid matter of the large particles, and then stored in a sealed container for refrigeration.
발효면 제조단계(S20)는 밀가루와 분말과정(S13)에서 만들어진 발효분말을 혼합하여 발효면을 만드는 단계로서, 사용될 재료로는 밀가루(바람직하게는 강력분)와 발효분말 외에도, 면발에 탄력성을 주기 위한 식소다, 간을 맞추기 위한 소금 및 활성글루텐이 사용된다. The fermentation surface preparation step (S20) is a step of making the fermentation surface by mixing the flour and the fermentation powder prepared in the powder step (S13). In addition to the flour (preferably a strong powder) and the fermentation powder, Soda for the liver, salt for activating the liver and active gluten are used.
상기 재료들을 혼합 교반한 다음 물을 붓고 반죽을 실시하며, 반죽이 완료되면 랩으로 밀봉하여 30분 정도 휴지한다. 휴지가 끝나면 반죽물을 압출기에 넣어 생면을 뽑은 다음, 이를 끊는물에 넣고 삶아낸 뒤 체에 받쳐 둔다.The ingredients are mixed and stirred, then water is poured and dough is performed, and when the dough is completed, it is sealed with a lap for 30 minutes. At the end of the tissue paper, put the kneaded water into the extruder, draw the raw cotton, put it in the water to be cut, boil it, and support it on the body.
상기 재료들의 배합비는 밀가루 중량 100에 대해 식소다는 9, 소금 8, 활성글루텐은 13, 그리고 발효분말은 아래의 발효면에 대한 관능검사에 근거하여 23 ~ 25의 비율로 배합하는 것이 바람직하다.The blending ratio of the above materials is preferably blended in a ratio of 23 to 25 based on the sensory test on the fermentation surface of the wheat flour weight of 100, 9, 8 of salt, active gluten of 13, and fermented powder below.
소스 제조단계(S30)는 발효분말이 첨가되는 짜장소스를 만드는 단계로서, 춘장혼합물 제조과정(S31), 소스재료 전처리과정(S32) 및 볶음과정(S33)으로 이루어진다.The source preparation step S30 is a step of making a spoon source to which the fermentation powder is added, which comprises a process for preparing a mixture of a spring mixture (S31), a source material preprocessing process (S32) and a roasting process (S33).
춘장혼합물 제조과정(S31)은 발효분말과 춘장을 중량비 1:1로 혼합 교반하여 춘장혼합물을 만드는 과정인데, 이는 이러한 과정 없이 볶음과정(S33)에서 발효분말을 직접 첨가하여 짜장소스를 만들 경우, 발효분말이 덩어리져 다른 재료와 잘 혼합되지 않거나 이를 해소하기 위해 과도하게 볶을 경우 야채가 물러질 수 있어, 이러한 전처리 과정을 거치게 된다.The process of preparing the mixture of brook cherries (S31) is a process of mixing the fermented powder and the chrysanthemum at a weight ratio of 1: 1 to prepare a mixture of broccoli. If the fermented powder is directly added in the roasting step (S33) If the fermented powder does not mix well with other ingredients due to agglomeration, or if it is over-roasted to overcome it, the vegetable may be decomposed and subjected to this pretreatment process.
소스재료 전처리과정(S32)에서는 짜장소스에 사용될 돈육, 돈육비계, 양파, 애호박, 양배추 등을 준비, 이를 세척한 후 세절한다. In the source material preprocessing step (S32), pork, pork scoop, onion, zucchini, cabbage, etc. to be used in the sauce are prepared, washed, and cut.
상기 양파는 돈육의 역한 냄새를 제거하고 발효취를 2차적으로 제거하는 역할을 하며, 상기 양배추와 애호박은 양파와 함께 춘장혼합물에 함유된 나트륨이 체내 흡수되는 것을 방지하는 역할을 한다.The onion plays a role of eliminating the odor of pork and secondly removing the fermentation odor, and the cabbage and the zucchini have a role of preventing the sodium contained in the mixture of onion and onion with the onion from being absorbed into the body.
볶음과정(S33)에서는 달군 팬에 먼저 돈육비계를 넣어 녹인 뒤, 춘장혼합물과 돈육을 넣고 입자가 몽글몽글한 느낌이 날 때까지 약불에서 볶은 다음, 나머지 재료인 양파, 애호박, 양배추를 넣고 온도를 올려 볶으며, 볶는 과정에서 채소의 숨이 약간 죽었을 때 전분수를 넣어 짜장소스의 농도를 조절한다.In the frying process (S33), first add the pork scoop to the pan, and add the mixture of prawns and pork. Roast the ingredients in the fire until they feel full and then add the remaining ingredients, onions, zucchini and cabbage. Roasted, roasted, and when the breathe of vegetables is slightly dead, the number of starches is added to adjust the concentration of the sauce sauce.
여기서, 각 재료의 첨가비는 춘장혼합물 중량 100에 대해 돈육은 90, 돈육비계는 80, 양파는 70, 애호박은 50, 양배추는 50의 비율로 첨가한다.Here, the addition ratio of each material is 90 per pork, 80 for pork, 70 for onion, 50 for zucchini, and 50 for cabbage.
완성단계(S40)에서는 먼저 상기 발효면 제조단계(S20)에서 체에 받쳐 둔 발효면을 그릇에 담고 여기에 상기 짜장소스를 부은 다음 계란 완숙 등의 고명을 얹어내어 짜장면을 완성한다. In the completion step (S40), the fermented surface supported on the sieve in the fermentation surface preparation step (S20) is first poured into a bowl, the sauce sauce is poured thereon, and then the sausage of the egg is mugged.
이하에서 짜장소스에 대한 관능검사와 발효면에 대한 관능검사에 대한 정성적인 데이터를 기재하였으나, 이는 본 발명의 대표적인 실시예를 기재한 것일 뿐 본 발명의 범위를 한정하는 것은 아니다.Hereinafter, qualitative data on the sensory test on the sauces sauce and the sensory test on the fermented surface are described, but this is only a representative example of the present invention, and the scope of the present invention is not limited thereto.
실시예 1(T1). 본 발명의 제조방법에 따라 짜장소스를 만들되 대두 중량 100에 대해 다시마를 32의 비율로 혼합하여 발효시킨 혼합분말을 사용하여 짜장소스를 만듦.Example 1 (T1). According to the manufacturing method of the present invention, a safflower sauce is prepared, and a kelp sauce is made using mixed powder obtained by fermenting kelp at a ratio of 32 to a soybean weight of 100.
실시예 2(T2). 본 발명의 제조방법에 따라 짜장소스를 만들되 대두 중량 100에 대해 다시마를 34의 비율로 혼합하여 발효시킨 혼합분말을 사용하여 짜장소스를 만듦.Example 2 (T2). According to the manufacturing method of the present invention, a safflower sauce is prepared, and a kelp sauce is made using mixed powder obtained by fermenting kelp at a ratio of 34 to a soybean weight of 100.
실시예 3(T3). 본 발명의 제조방법에 따라 짜장소스를 만들되 대두 중량 100에 대해 다시마를 36의 비율로 혼합하여 발효시킨 혼합분말을 사용하여 짜장소스를 만듦.Example 3 (T3). According to the manufacturing method of the present invention, a safflower sauce is made, and a kelp sauce is made using mixed powder obtained by fermenting kelp at a ratio of 36 to a soybean weight of 100.
실시예 4(T4).본 발명의 제조방법에 따라 짜장소스를 만들되 대두 중량 100에 대해 다시마를 38의 비율로 혼합하여 발효시킨 혼합분말을 사용하여 짜장소스를 만듦.Example 4 (T4) According to the preparation method of the present invention, a safflower sauce is made, and a kelp sauce is made using mixed powder of fermented kelp at a ratio of 38 to soybean weight 100.
실시예 5(T5). 본 발명의 제조방법에 따라 짜장소스를 만들되 대두 중량 100에 대해 다시마를 40의 비율로 혼합하여 발효시킨 혼합분말을 사용하여 짜장소스를 만듦.Example 5 (T5). According to the manufacturing method of the present invention, a safflower sauce is made, and a kelp sauce is made using mixed powder of fermented kelp at a ratio of 40 to soybean weight 100.
실시예 6(T6). 본 발명의 제조방법에 따라 발효면을 만들되 강력분 중량 100에 대해 발효분말(대두와 다시마를 100: 36의 중량비로 하여 만든)을 22의 비율로 배합하여 면을 만듦.Example 6 (T6). According to the preparation method of the present invention, a fermentation surface is prepared, and a fermentation powder (prepared by mixing soybeans and kelp at a weight ratio of 100: 36) to a weight of 100 is blended at a ratio of 22 to make a surface.
실시예 7(T7). 본 발명의 제조방법에 따라 발효면을 만들되 강력분 중량 100에 대해 발효분말(대두와 다시마를 100: 36의 중량비로 하여 만든)을 24의 비율로 배합하여 면을 만듦.Example 7 (T7). According to the manufacturing method of the present invention, a fermentation surface is prepared. Fermentation powders (prepared by mixing soybeans and kelp at a weight ratio of 100: 36) to a high strength fraction of 100 are blended at a ratio of 24 to make a surface.
실시예 8(T8). 본 발명의 제조방법에 따라 발효면을 만들되 강력분 중량 100에 대해 발효분말(대두와 다시마를 100: 36의 중량비로 하여 만든)을 26의 비율로 배합하여 면을 만듦.Example 8 (T8). According to the production method of the present invention, a fermentation surface is prepared. Fermentation powders (prepared by mixing soybeans and kelp at a weight ratio of 100: 36) to a high strength fraction of 100 are blended at a ratio of 26 to make a surface.
실시예 9(T9). 본 발명의 제조방법에 따라 발효면을 만들되 강력분 중량 100에 대해 발효분말(대두와 다시마를 100: 36의 중량비로 하여 만든)을 28의 비율로 배합하여 면을 만듦.Example 9 (T9). According to the production method of the present invention, a fermentation surface is prepared. Fermentation powders (prepared by mixing soybeans and kelp at a weight ratio of 100: 36) to a high-strength weight of 100 are blended at a ratio of 28 to form a surface.
실시예 10(T10). 본 발명의 제조방법에 따라 발효면을 만들되 강력분 중량 100에 대해 발효분말(대두와 다시마를 100: 36의 중량비로 하여 만든)을 30의 비율로 배합하여 면을 만듦.Example 10 (T10). According to the preparation method of the present invention, a fermentation surface is prepared. Fermentation powders (prepared by mixing soybeans and kelp at a weight ratio of 100: 36) to a high-strength fraction of 100 are blended at a ratio of 30 to form a surface.
평가방법Assessment Methods
실시예 1 내지 5에 따라 만든 짜장소스 별로 맛과 풍미(발효취 여부)에 대한 관능검사 및 실시예 6 내지 10에 따라 만든 발효면 별로 풍미(발효취 여부)와 식감(면의 쫄깃함 선호도)에 대한 관능검사를 성인 30명(나이 및 성별로 고르게 분포)을 대상으로 5점 채점법(아주 좋음; 5, 좋음; 4, 보통; 3, 좋지 않음; 2, 매우 나쁨; 1)으로 수행하였으며, 그 결과 얻어진 맛, 풍미, 식감 별 평균값 및 이들 평균값의 합인 기호도를 하기 표 1과 표 2에 각각 기재하였다.The sensory evaluation of flavor and flavor (fermentation intake) according to the safflower sauce made according to Examples 1 to 5 and the fermented foods prepared according to Examples 6 to 10 were evaluated for flavor (fermentation intake) and texture The sensory test was performed on 30 adults (distributed evenly by age and sex) using the 5-point scoring method (excellent, 5, good, 4, moderate; 3, bad; 2, very poor; 1) The resulting taste, flavor, mean value of each texture and the degree of preference, which is the sum of these mean values, are shown in Tables 1 and 2, respectively.
표 1에서 보는 바와 같이 발효분말의 다시마 비율이 증가할수록 짜장소스의 맛과 풍미가 증가하다 비율이 36인 실시예 3을 정점으로 이후 기호도가 다소 저하되는 것을 알 수 있으므로 대두 중량 100에 대해 다시마를 35 ~ 37의 비율로 발효혼합물을 만드는 것이 바람직하다.As shown in Table 1, as the kelp ratio of the fermented powder increases, the taste and flavor of the safflower sauce increases. Since the ratio of the soy sauce is lowered to about 100, It is preferable to make the fermentation mixture at a ratio of 35 to 37.
한편, 발효면의 경우 표 2에서 보는 바와 같이 발효분말의 비율이 증가할수록 발효취가 심해지고 면 쫄깃함 선호치가 저하되며, 발효분말 비율이 24 이하인 경우(T6, T7) 기호도가 양호한 것을 알 수 있다. 다만, 발효분말의 유익한 성분이 최대로 섭취될 수 있도록 하는 것이 좋으므로 강력분 중량 100에 대해 발효분말 23 ~ 25의 비율로 배합하여 발효면을 만드는 것이 바람직하다.On the other hand, in the case of the fermented surface, as shown in Table 2, as the ratio of the fermentation powder increases, the fermentation odor becomes worse, and the preference value of the fermented powder decreases. When the fermented powder ratio is less than 24 (T6, T7) . However, since it is desirable to maximize the beneficial components of the fermented powder, it is preferable to blend fermented powders in a ratio of 23 to 25 to the weight of 100 to make a fermented surface.
이상에서 본 발명의 바람직한 실시예를 설명하였으나, 본 발명의 권리범위는 이에 한정되지 아니하며 본 발명의 실시예와 실질적으로 균등한 범위에 있는 것까지 본 발명의 권리범위가 미치는 것으로 이해되어야 하며, 본 발명의 정신을 벗어나지 않는 범위 내에서 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 다양한 변형 실시가 가능하다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (3)
상기 발효분말과 밀가루, 식소다 및 활성글루텐을 포함하는 재료를 반죽하여 발효면을 만들되, 상기 밀가루는 강력분이며, 강력분 중량 100에 대해 상기 발효분말은 23 ~ 25의 비율로 배합하여 발효면을 만드는 발효면 제조단계(S20);
상기 발효분말과 춘장을 혼합 교반하여 만든 춘장혼합물을 사용하여 짜장소스를 만드는 소스 제조단계(S30); 및
상기 발효면 제조단계(S20)에서 체에 받쳐 둔 발효면을 그릇에 담고 여기에 상기 짜장소스를 부은 다음 고명을 얹어내어 짜장면을 완성하는 완성단계(S40);
로 이루어지는 것을 특징으로 하는 다시마와 청국장을 이용한 짜장면 제조방법.
(S10) a fermented powder preparation step (S10) of obtaining a fermented mixture by mixing kelp with the weight of soybean at a ratio of 35 to 37 to obtain a fermented mixture, and then drying and pulverizing the fermented mixture at high temperature;
The fermented powder is kneaded with a material containing wheat flour, food soda, and active gluten to produce a fermented surface. The wheat flour is a high-strength powder, and the fermented powder is blended at a ratio of 23 to 25 Fermenting surface preparation step (S20);
A source preparation step (S30) of preparing a spoon source by using the mixture of the fermented powder and the spikelets prepared by mixing the spikes; And
A completion step (S40) of placing the fermented surface supported on the sieve in the fermentation surface preparation step (S20) into a bowl, pouring the spoon sauce into the bowl,
The method of manufacturing a jellyfish using kelp and chungkukjang.
상기 소스 제조단계(S30)는 상기 발효분말과 춘장을 중량비 1:1로 혼합 교반하여 춘장혼합물을 만드는 춘장혼합물 제조과정(S31), 돈육, 돈육비계, 양파, 애호박, 양배추를 세척한 후 세절하는 소스재료 전처리과정(S32), 및 달군 팬에 먼저 돈육비계를 넣어 녹인 뒤, 춘장혼합물과 돈육을 넣고 입자가 몽글몽글한 느낌이 날 때까지 약불에서 볶은 다음, 나머지 재료인 양파, 애호박, 양배추를 넣고 온도를 올려 볶으며, 볶는 과정에서 채소의 숨이 약간 죽었을 때 전분수를 넣어 짜장소스의 농도를 조절하는 볶음과정(S33)으로 이루어지는 것을 특징으로 하는 다시마와 청국장을 이용한 짜장면 제조방법.
The method according to claim 1,
The source preparation step (S30) comprises a step (S31) of preparing a mixture of a mixture of the fermentation powders and a leaf spring in a weight ratio of 1: 1 to prepare a mixture of a leaf spring, a pork slice, a pork slice, an onion, a zucchini and a cabbage (S32), and then dissolve the pork slices into the pan, and then add the mixture of pork loin and pork and roast on the rice paddy until the particles feel like a blur. Then, the remaining ingredients such as onion, zucchini, (S33) in which roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roast roasted roasted roast roast roast roast roast roast roast roast roast
상기 짜장소스는 춘장혼합물 중량 100에 대해 돈육은 90, 돈육비계는 80, 양파는 70, 애호박은 50, 양배추는 50의 비율로 첨가되는 것을 특징으로 하는 다시마와 청국장을 이용한 짜장면 제조방법.3. The method of claim 2,
Wherein the safflower sauce is added at a ratio of 100 for pork loin mixture to 90 for pork loin, 80 for pork loin, 70 for onion, 50 for zucchini and 50 for cabbage.
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