KR20230114613A - Tteokbokki sauce using soy sauce and its manufacturing method - Google Patents
Tteokbokki sauce using soy sauce and its manufacturing method Download PDFInfo
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- KR20230114613A KR20230114613A KR1020220010993A KR20220010993A KR20230114613A KR 20230114613 A KR20230114613 A KR 20230114613A KR 1020220010993 A KR1020220010993 A KR 1020220010993A KR 20220010993 A KR20220010993 A KR 20220010993A KR 20230114613 A KR20230114613 A KR 20230114613A
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- soy sauce
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 49
- 235000015067 sauces Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 32
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 20
- 229940055416 blueberry extract Drugs 0.000 claims abstract description 19
- 235000019216 blueberry extract Nutrition 0.000 claims abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 19
- 241000894006 Bacteria Species 0.000 claims abstract description 16
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 16
- 239000004310 lactic acid Substances 0.000 claims abstract description 16
- 241000234282 Allium Species 0.000 claims abstract description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 241001454694 Clupeiformes Species 0.000 claims abstract description 10
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 10
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 10
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 10
- 235000019513 anchovy Nutrition 0.000 claims abstract description 10
- 235000021014 blueberries Nutrition 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 239000006188 syrup Substances 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 abstract description 14
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 18
- 235000019640 taste Nutrition 0.000 description 14
- 238000002360 preparation method Methods 0.000 description 11
- 240000007594 Oryza sativa Species 0.000 description 10
- 235000007164 Oryza sativa Nutrition 0.000 description 10
- 235000009566 rice Nutrition 0.000 description 10
- 239000004615 ingredient Substances 0.000 description 9
- 239000000203 mixture Substances 0.000 description 9
- 235000010469 Glycine max Nutrition 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 240000006024 Lactobacillus plantarum Species 0.000 description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 240000006439 Aspergillus oryzae Species 0.000 description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 3
- 241000194108 Bacillus licheniformis Species 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 235000005135 Micromeria juliana Nutrition 0.000 description 3
- 240000002114 Satureja hortensis Species 0.000 description 3
- 235000007315 Satureja hortensis Nutrition 0.000 description 3
- 239000012267 brine Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241001107116 Castanospermum australe Species 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000021279 black bean Nutrition 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Classifications
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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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
-
- 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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- 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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- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
본 발명은 (a) 다시마 및 멸치를 물에 넣고 끓여 육수를 제조하는 단계; (b) 블루베리에 설탕, 효모 및 유산균을 첨가한 후 발효시켜 블루베리 엑기스를 제조하는 단계; 및 (c) 간장, 양파즙, 마늘즙 및 물엿과 상기 (a)단계의제조된 육수 및 상기 (b)단계의 제조된 블루베리 엑기스를 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 떡볶이용 간장 소스의 제조방법 및 상기 방법으로 제조된 떡볶이용 간장 소스에 관한 것이다.The present invention comprises the steps of (a) preparing broth by boiling kelp and anchovies in water; (b) preparing blueberry extract by adding sugar, yeast and lactic acid bacteria to blueberries and then fermenting them; And (c) mixing soy sauce, onion juice, garlic juice and starch syrup with the broth prepared in step (a) and the blueberry extract prepared in step (b) For tteokbokki, characterized in that it is prepared It relates to a method for producing soy sauce and a soy sauce sauce for tteokbokki prepared by the method.
Description
본 발명은 (a) 다시마 및 멸치를 물에 넣고 끓여 육수를 제조하는 단계; (b) 블루베리에 설탕, 효모 및 유산균을 첨가한 후 발효시켜 블루베리 엑기스를 제조하는 단계; 및 (c) 간장, 양파즙, 마늘즙 및 물엿과 상기 (a)단계의 제조된 육수 및 상기 (b)단계의 제조된 블루베리 엑기스를 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 떡볶이용 간장 소스의 제조방법 및 상기 방법으로 제조된 떡볶이용 간장 소스에 관한 것이다.The present invention comprises the steps of (a) preparing broth by boiling kelp and anchovies in water; (b) preparing blueberry extract by adding sugar, yeast and lactic acid bacteria to blueberries and then fermenting them; And (c) mixing soy sauce, onion juice, garlic juice and starch syrup with the broth prepared in step (a) and the blueberry extract prepared in step (b). It relates to a method for producing soy sauce and a soy sauce sauce for tteokbokki prepared by the method.
떡볶이는 떡을 주재료로 하는 한국 요리의 하나로서 이의 사전적 의미는 쇠고기와 다진 양념을 볶다가 일정한길이로 잘라놓은 흰떡을 넣고 골고루 버무려서 흰떡에 고기 간이 완전히 배게 되면, 파, 미나리, 당근, 양파 등의 재료를 떡 길이로 썰어 참기름에 볶아서 함께 넣고 간을 맞추어낸 요리의 일종이다.Tteokbokki is one of the Korean dishes that uses rice cakes as the main ingredient. Its dictionary meaning is stir-frying beef and minced seasoning, then adding white rice cakes cut to a certain length and mixing them evenly. It is a type of dish in which ingredients are cut into lengths of rice cakes, stir-fried in sesame oil, and seasoned.
그러나 현재 떡볶이라고 하면 소정의 지름을 가지면서 일정한 길이로 절단한 떡에 물, 고추장 소스 및 물엿을첨가하고 가열하여 고추장 같은 색을 지닌 점성의 액체를 함유한 떡 볶음을 나타내고 있다. However, currently, tteokbokki refers to stir-fried rice cakes containing viscous liquid having a color like gochujang by adding water, gochujang sauce, and starch syrup to rice cakes cut to a certain length with a predetermined diameter and heating.
떡볶이는 우리나라 사람들의 입맛에 맞으며, 특히 가격이 저렴해서 청소년들이나 주머니 사정이 넉넉하지 않은사람들이 간식이나 식사대용으로 섭취하고 있다. 요즈음에는 떡볶이에 여러 가지 부재료를 첨가하여 다양한 떡볶이가 있으며, 떡볶이 전문점이 나타날 정도로 많은 사람에게 인기를 끌고 있다. 부재료를 첨가한 떡볶이의 일예로서 라면사리를 함유한 라면 떡볶이, 잡채면을 넣은 잡채 떡볶이, 오징어 등의 해물을 넣은 해물 떡볶이 등의 퓨전 떡볶이가 유행하고 있다. Tteokbokki suits the taste of Korean people, and is especially cheap, so teenagers and people with tight pockets eat it as a snack or meal replacement. Nowadays, there are various types of tteokbokki by adding various sub-ingredients to tteokbokki, and it is popular with many people to the extent that shops specializing in tteokbokki appear. As an example of tteokbokki with additional ingredients, fusion tteokbokki such as ramen tteokbokki containing ramen noodles, japchae tteokbokki with japchae noodles, and seafood tteokbokki with seafood such as squid are popular.
떡볶이에서 가장 중요한 요소는 주재료인 떡볶이 떡과 떡볶이의 맛을 내는 소스이다. 특히 소스에 첨가되는 재료의 성분 및 함량이나 소스의 가공은 떡볶이집의 노하우(know-how)로서 외부에 노출을 꺼리고 있는 실정이다. The most important elements of tteokbokki are the main ingredients, tteokbokki, and the sauce that gives the taste of tteokbokki. In particular, the ingredients and contents of ingredients added to the sauce or the processing of the sauce are the know-how of the tteokbokki restaurant, and they are reluctant to expose them to the outside.
떡볶이는 청소년들이 주로 섭취하고 있는 간식의 하나이지만 떡볶이 떡은 통상적으로 탄수화물이 주로 함유되어있는 곡물가루를 주재료로 하여 제조되고 있어 성장기의 청소년들에게 필요한 기타 다른 영양성분이 부족한 실정이다. 또한 떡볶이 제조시 사용되는 고추장 소스는 떡볶이의 매운맛과 독특한 향미만을 제공할 뿐 떡볶이 떡 과 마찬가지로 성장기의 청소년들에게 필요한 영양성분이 부족하다. 또한, 시판되는 떡볶이 소스는 화학조미료를 과다 사용하여 상큼한 맛이 없이 느끼하고 건강에도 좋지 않은 문제가 있다. Tteokbokki is one of the snacks mainly consumed by teenagers, but tteokbokki rice cakes are usually manufactured using grain flour, which mainly contains carbohydrates, as a main ingredient, so they lack other nutrients necessary for growing teenagers. In addition, the gochujang sauce used in the manufacture of tteokbokki provides only the spicy taste and unique flavor of tteokbokki, but, like tteokbokki tteok, it lacks the nutrients necessary for growing teenagers. In addition, commercially available tteokbokki sauce has a problem in that it does not have a refreshing taste and is not good for health due to the excessive use of chemical seasonings.
한식 문화를 대표하는 음식 중 비빔밥, 불고기는 대중적이며, 외국인의 선호도도 무척 높은 편이다. 떡볶이 역시 대표적인 한식으로 다른 음식에 비해 뒤지지 않는다. 하지만 길거리 음식이란 이미지가 강하기 때문에 고추장이 아닌 간장을 이용한 궁중떡볶이로 고급화할 필요가 있다.Bibimbap and Bulgogi are among the foods that represent Korean food culture, and are highly favored by foreigners. Tteokbokki is also a representative Korean food and is not inferior to other foods. However, since the image of street food is strong, it is necessary to upgrade it to royal court tteokbokki using soy sauce rather than red pepper paste.
문헌상의 기록으로 떡볶이는 조선말기인 1800년대 쓰여진 '시의전서'란 조리서에 기록이 나타나 있다. '시의전서' : 1800년대 말에 쓰여진 조리서. '다른 찜과 같이 하되 잘 된 흰떡을 탕무처럼 썰어 잠깐 볶아서 한다. 찜재료가 모두 들어가나 가루즙만 넣지 않는다.' 하였다. 이 기록으로 보아 떡볶이는 기름에 볶는 볶음이 아닌 양념장과 물을 붓고 은근히 끓이는 찜의 한 종류로 소개되어 있고, 만드는 법도 떡찜 조리법과 비슷하다. 조선시대에 유명한 대장금이 궁중요리로 궁중 떡볶이를 선보였다는 말도 있으나, 확실하게 언제부터 시작된 요리인지는 알 수 없다. 그렇다고 해서 옛날 떡볶이가 오늘날과 같은 것은 아니었다. 따라서, 빨간 개념의 떡볶이에서탈피하여 전통과 가장 잘 어울리는 궁중떡볶이는 연구가 미흡한 실정으로, 한국의 전통과 접목시킨 궁중떡볶이소스를 개발하여 상품화시킬 필요가 있다. As a record in the literature, tteokbokki appears in a cookbook called 'Sijeonseo' written in the late Joseon Dynasty in the 1800s. 'The Book of Poetry': A cookbook written in the late 1800s. 'Same as other steamed dishes, but slice well-made white rice cakes like radish and stir-fry them for a while. All ingredients for steaming are included, but only the powdered juice is not added.' did Judging from this record, tteokbokki is introduced as a kind of steamed dish that is secretly boiled with sauce and water, rather than stir-fried in oil, and the recipe is similar to tteokjjim. There is a saying that Dae Jang-geum, famous in the Joseon Dynasty, introduced royal tteokbokki as a court dish, but it is not known exactly when the dish started. However, the old Tteokbokki was not the same as today. Therefore, it is necessary to develop and commercialize royal tteokbokki sauce that is grafted with Korean tradition.
한국등록특허 제0512206호에는 떡볶이 조리용 양념 조성물이 개시되어 있고, 한국등록특허 제0937172호에는 떡볶이용 소스 조성물 및 이를 이용한 떡볶이 또는 라볶이 제조방법이 개시되어 있으나 본 발명의 떡볶이용 간장소스의 제조방법과는 상이하다. Korean Patent No. 0512206 discloses a seasoning composition for cooking tteokbokki, and Korean Patent No. 0937172 discloses a sauce composition for tteokbokki and a method for manufacturing tteokbokki or rabokki using the same. is different from
본 발명의 떡볶이용 간장 소스는 화학조미료를 전혀 사용하지 않고 천연재료만 사용하여 맛이 산뜻하고 깔끔하면서 맵거나 짜지 않아 어린이들을 비롯한 청소년, 노인, 외국인 등의 다양한 소비자들의 기호도에 적합하다.The soy sauce sauce for tteokbokki of the present invention uses only natural ingredients without using any chemical seasonings, so the taste is fresh and clean, and it is not spicy or salty, so it is suitable for the preference of various consumers such as children, teenagers, the elderly, and foreigners.
또한, 시판되는 떡볶이용 소스에 비해 검정콩으로 제조된 간장과 블루베리를 첨가하여 영양성이 높고, 감칠맛등의 기호도가 우수한 떡볶이용 간장 소스를 제공할 수 있다.In addition, compared to commercially available sauces for tteokbokki, soy sauce made of black soybeans and blueberries are added to provide a soy sauce for tteokbokki with high nutritional value and excellent taste, such as savory taste.
상기 과제를 해결하기 위해, 본 발명은 (a) 다시마 및 멸치를 물에 넣고 끓여 육수를 제조하는 단계; (b) 블루베리에 설탕, 효모 및 유산균을 첨가한 후 발효시켜 블루베리 엑기스를 제조하는 단계; 및 (c) 간장, 양파즙,마늘즙 및 물엿과 상기 (a)단계의 제조된 육수 및 상기 (b)단계의 제조된 블루베리 엑기스를 혼합하는 단계를포함하여 제조하는 것을 특징으로 하는 떡볶이용 간장 소스의 제조방법을 제공한다.In order to solve the above problems, the present invention comprises the steps of (a) preparing broth by boiling kelp and anchovies in water; (b) preparing blueberry extract by adding sugar, yeast and lactic acid bacteria to blueberries and then fermenting them; And (c) mixing soy sauce, onion juice, garlic juice and starch syrup with the broth prepared in step (a) and the blueberry extract prepared in step (b). A method for preparing soy sauce is provided.
또한, 본 발명은 상기 방법으로 제조된 떡볶이용 간장 소스를 제공한다.In addition, the present invention provides a soy sauce for tteokbokki prepared by the above method.
본 발명의 떡볶이용 간장 소스는 화학조미료를 전혀 사용하지 않고 천연재료만 사용하여 맛이 산뜻하고 깔끔하면서 맵거나 짜지 않아 어린이들을 비롯한 청소년, 노인, 외국인 등의 다양한 소비자들의 기호도에 적합하다.The soy sauce sauce for tteokbokki of the present invention uses only natural ingredients without using any chemical seasonings, so the taste is fresh and clean, and it is not spicy or salty, so it is suitable for the preference of various consumers such as children, teenagers, the elderly, and foreigners.
또한, 시판되는 떡볶이용 소스에 비해 검정콩으로 제조된 간장과 블루베리를 첨가하여 영양성이 높고, 감칠맛등의 기호도가 우수한 떡볶이용 간장 소스를 제공할 수 있다.In addition, compared to commercially available sauces for tteokbokki, soy sauce made of black soybeans and blueberries are added to provide a soy sauce for tteokbokki with high nutritional value and excellent taste, such as savory taste.
도 1의 본 발명의 떡볶이용 소스에 첨가되는 간장의 제조공정을 나타낸 것이다.1 shows a manufacturing process of soy sauce added to the sauce for tteokbokki of the present invention.
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention, the present invention
(a) 다시마 및 멸치를 물에 넣고 끓여 육수를 제조하는 단계; (a) preparing broth by boiling kelp and anchovies in water;
(b) 블루베리에 설탕, 효모 및 유산균을 첨가한 후 발효시켜 블루베리 엑기스를 제조하는 단계; 및 (b) preparing blueberry extract by adding sugar, yeast and lactic acid bacteria to blueberries and then fermenting them; and
(c) 간장, 양파즙, 마늘즙 및 물엿과 상기 (a)단계의 제조된 육수 및 상기 (b)단계의 제조된 블루베리 엑기스를혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 떡볶이용 간장 소스의 제조방법을 제공한다. 본 발명의 떡볶이용 간장 소스의 제조방법에서, 상기 (a)단계의 육수는 바람직하게는 시마 8~12 g 및 멸치8~12 g을 물 800~1200 mL에 넣고 15~25분간 끓여 제조할 수 있으며, 더욱 바람직하게는 다시마 10 g 및 멸치 10g을 물 1000 mL에 넣고 20분간 끓여 제조할 수 있다. 상기 방법으로 제조된 육수를 떡볶이용 간장 소스 제조 시첨가할 경우 일반적인 물을 첨가하여 제조하는 것에 비해 소스의 감칠맛과 깊은맛을 증진시킬 수 있었다. 다시마 및 멸치의 첨가량이 상기 범위를 초과하는 경우 육수가 짜고 비린 맛이 날 수 있으며, 다시마 및 멸치의 첨가량이 상기 범위 미만일 경우 육수를 첨가하는 효과가 미미한 문제가 있다. (c) Soy sauce for tteokbokki, characterized in that it is prepared by mixing soy sauce, onion juice, garlic juice and starch syrup with the broth prepared in step (a) and the blueberry extract prepared in step (b) A method for preparing the sauce is provided. In the method for producing soy sauce for tteokbokki of the present invention, the broth in step (a) is preferably prepared by adding 8 to 12 g of seaweed and 8 to 12 g of anchovies to 800 to 1200 mL of water and boiling for 15 to 25 minutes. More preferably, it can be prepared by putting 10 g of kelp and 10 g of anchovy in 1000 mL of water and boiling for 20 minutes. When the broth prepared by the above method is added during the preparation of soy sauce for tteokbokki, the umami and deep taste of the sauce can be enhanced compared to the preparation prepared by adding water. If the amount of kelp and anchovy added exceeds the above range, the broth may taste salty and fishy, and if the amount of kelp and anchovy added is less than the above range, the effect of adding the broth is insignificant.
또한, 본 발명의 떡볶이용 간장 소스의 제조방법에서, 상기 (b)단계의 블루베리 엑기스는 바람직하게는 블루베리와 설탕을 0.8~1.2:0.8~1.2의 중량비율로 혼합한 혼합물에 효모 및 유산균을 첨가한 후 25~35일 동안 발효시켜 제조할 수 있으며, 더욱 바람직하게는 블루베리와 설탕을 1:1의 중량비율로 혼합한 혼합물에 효모 및 유산균을 첨가한 후 30일 동안 발효시켜 제조할 수 있다. 상기 방법으로 효모 및 유산균을 모두 첨가하여 제조된 블루베리 엑기스를 이용하여 떡볶이 소스로 제조하는 것이 풍미가 우수하여 기호도가 증진된 떡볶이로 제조할 수 있었으나, 효모 및 유산균을 단독으로 첨가하여 엑기스를 제조할 경우 기호도가 감소하는 문제점이 있다. 또한,상기 효모는 사카로마이세스 세레비지애(Saccaromyces cerevisiae)일 수 있으며, 상기 유산균은 락토바실러스플란타룸(Lactobacillus plantarum)일 수 있으나, 이에 제한되지 않는다. 또한, 상기 효모 및 유산균의 혼합균주를 상기 혼합물 중량대비 0.8~1.2% 첨가할 수 있으며, 바람직하게는 1% 첨가할 수 있으나, 이에 제한되지 않는다. In addition, in the method for producing soy sauce for tteokbokki of the present invention, the blueberry extract in step (b) is preferably yeast and lactic acid bacteria in a mixture of blueberries and sugar in a weight ratio of 0.8 to 1.2: 0.8 to 1.2 It can be prepared by fermentation for 25 to 35 days after adding, more preferably by adding yeast and lactic acid bacteria to a mixture of blueberries and sugar at a weight ratio of 1: 1 and then fermenting for 30 days. can Using the blueberry extract prepared by adding both yeast and lactic acid bacteria in the above method, it was possible to prepare tteokbokki with improved taste due to its excellent flavor, but extract was prepared by adding yeast and lactic acid bacteria alone There is a problem in that the degree of preference decreases. In addition, the yeast may be Saccaromyces cerevisiae, and the lactic acid bacteria may be Lactobacillus plantarum, but is not limited thereto. In addition, the mixed strain of yeast and lactic acid bacteria may be added in an amount of 0.8 to 1.2% based on the weight of the mixture, preferably 1%, but is not limited thereto.
또한, 본 발명의 떡볶이용 간장 소스의 제조방법에서, 상기 (c)단계의 간장은 바람직하게는 검정콩과 쌀을20~28시간 동안 불린 후 각각 증자하고 혼합한 혼합물에 아스퍼질러스 오리재(Aspergillus oryzae) 및 바실러스리케니포미스(Bacillus licheniformis) 균주를 접종하여 26~34℃ 온도 및 65~75% 습도에서 20~28시간 동안 1차발효하고 55~65℃에서 20~28시간 동안 건조한 후 20~28%(w/v)의 염수에 침지하여 다시 50~70일 동안 2차 발효하고 간장만 분리한 후 50~70일 동안 숙성시켜 제조할 수 있으며, 더욱 바람직하게는 검정콩과 쌀을 24시간 동안불린 후 각각 증자하고 혼합한 혼합물에 아스퍼질러스 오리재(Aspergillus oryzae) 및 바실러스 리케니포미스(Bacillus licheniformis) 균주를 접종하여 30℃ 온도 및 70% 습도에서 24시간 동안 1차 발효하고 60℃에서 24시간 동안 건조한 후 24%(w/v)의 염수에 침지하여 다시 60일 동안 2차 발효하고 간장만 분리한 후 60일 동안 숙성시켜 제조할 수 있다. 상기 방법으로 제조된 간장을 이용하여 떡볶이용 간장 소스 제조할 경우 떡볶이용 소스와 잘 어우러지면서 소스의 깔끔하고 감칠맛을 한층 더 높여주는 역할을 한다. 또한, 일반 대두가 아닌 검정콩을 이용하여 간장을 제조함으로써, 기존의 간장에 비해 영양성 및 기능성 성분이 더욱 증진되어 떡볶이 소스의영양을 더욱 향상시킬 수 있었다. In addition, in the method for producing soy sauce for tteokbokki of the present invention, the soy sauce in step (c) is preferably Aspergillus duck material (Aspergillus oryzae) and Bacillus licheniformis strains, first fermented for 20 to 28 hours at a temperature of 26 to 34 ℃ and humidity of 65 to 75%, dried at 55 to 65 ℃ for 20 to 28 hours, and then It can be prepared by immersing in ~28% (w/v) brine, fermenting it again for 50 to 70 days, separating only soy sauce, and aging for 50 to 70 days. More preferably, black beans and rice are fermented for 24 hours. After being soaked for a while, the mixture is then steamed and mixed with Aspergillus oryzae and Bacillus licheniformis strains, which are first fermented for 24 hours at a temperature of 30℃ and 70% humidity, followed by fermentation at 60℃. After drying for 24 hours, it is immersed in 24% (w / v) brine, secondary fermentation for 60 days, and after separating only soy sauce, it can be prepared by aging for 60 days. When soy sauce for tteokbokki is prepared using the soy sauce prepared by the above method, it harmonizes well with the sauce for tteokbokki and serves to further enhance the clean and savory taste of the sauce. In addition, by preparing soy sauce using black soybeans rather than general soybeans, nutritional and functional components were further enhanced compared to conventional soybeans, so that the nutrition of the tteokbokki sauce could be further improved.
또한, 본 발명의 떡볶이용 간장 소스의 제조방법에서, 상기 (c)단계는 바람직하게는 간장 25~35 g, 양파즙 4~6g, 마늘즙 0.8~1.2 g 및 물엿 8~12 g과 상기 (a)단계의 제조된 육수 80~120 g 및 상기 (b)단계의 제조된 블루베리 엑기스 4~6 g을 혼합할 수 있으며, 더욱 바람직하게는 간장 30 g, 양파즙 5 g, 마늘즙 1 g 및 물엿 10 g과상기 (a)단계의 제조된 육수 100 g 및 상기 (b)단계의 제조된 블루베리 엑기스 5 g을 혼합할 수 있다. 상기 재료 및 함량으로 배합된 떡볶이용 간장 소스로 떡볶이를 제조하는 것이 다른 배합비로 제조된 떡볶이용 간장 소스에 비해 텁텁한 맛이 없고 뒷맛이 깔끔하면서 건강에도 유익할 뿐만 아니라, 단맛 및 감칠맛이 잘 조화되어풍미가 우수하여 기호도가 증진된 떡볶이로 제조할 수 있었다. In addition, in the method for producing soy sauce for tteokbokki of the present invention, step (c) preferably includes 25 to 35 g of soy sauce, 4 to 6 g of onion juice, 0.8 to 1.2 g of garlic juice, and 8 to 12 g of starch syrup and the above ( 80-120 g of broth prepared in step a) and 4-6 g of blueberry extract prepared in step (b) may be mixed, more preferably 30 g of soy sauce, 5 g of onion juice, 1 g of garlic juice And 10 g of starch syrup, 100 g of broth prepared in step (a) and 5 g of blueberry extract prepared in step (b) may be mixed. Making tteokbokki with soy sauce for tteokbokki mixed with the above ingredients and contents has no bitter taste and has a clean aftertaste compared to soy sauce for tteokbokki prepared with a different mixing ratio. It was possible to manufacture tteokbokki with improved taste due to its excellent flavor.
또한, 본 발명의 떡볶이용 간장 소스의 제조방법에서, 상기 (c)단계의 양파즙 또는 마늘즙은 양파 또는 마늘을믹서기로 갈아 제조할 수 있으나, 이에 제한되지 않는다. In addition, in the method of manufacturing soy sauce for tteokbokki of the present invention, onion juice or garlic juice in step (c) may be prepared by grinding onion or garlic with a blender, but is not limited thereto.
본 발명은 또한, 상기 방법으로 제조된 떡볶이용 간장 소스를 제공한다. 이하, 본 발명의 실시예를 들어 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의내용이 하기 실시예에 한정되는 것은 아니다. The present invention also provides a soy sauce for tteokbokki prepared by the above method. Hereinafter, examples of the present invention will be described in detail. However, the following examples are merely illustrative of the present invention, and the contents of the present invention are not limited to the following examples.
제조예 1: 떡볶이용 간장 소스의 제조 Preparation Example 1: Preparation of soy sauce sauce for tteokbokki
(a) 다시마 10 g 및 멸치 10 g을 물 1000 mL에 넣고 20분간 끓여 육수를 제조하였다. (a) 10 g of kelp and 10 g of anchovy were put in 1000 mL of water and boiled for 20 minutes to prepare broth.
(b) 세척한 검정콩과 쌀을 24시간 동안 불린 후 각각 증자하고 방냉하여 혼합한 혼합물 중량대비 아스퍼질러스오리재(Aspergillus oryzae) 0.1% 및 바실러스 리케니포미스(Bacillus licheniformis) 0.2%를 접종하여 30℃ 온도 및 70% 습도에서 24시간 동안 1차 발효하고 60℃에서 24시간 동안 건조한 후 24%(w/v)의 염수에 침지하여다시 60일 동안 2차 발효하고 간장만 분리한 후 60일 동안 숙성시켰다(도 1). (b) Washed black beans and rice are soaked for 24 hours, then steamed, cooled, and inoculated with 0.1% of Aspergillus oryzae and 0.2% of Bacillus licheniformis based on the weight of the mixed mixture. First fermentation at 30℃ temperature and 70% humidity for 24 hours, drying at 60℃ for 24 hours, immersion in 24% (w/v) brine, second fermentation for 60 days, separation of soy sauce and 60 days Aged during (Fig. 1).
(c) 블루베리와 흑설탕을 1:1의 중량비율로 혼합한 혼합물에 효모(Saccaromyces cerevisiae) 및 유산균(Lactobacillus plantarum)의 혼합균주를 혼합물 중량대비 1% 첨가한 후 30일 동안 발효시켜 블루베리 엑기스(발효물)를 제조하였다.(c) A mixed strain of yeast (Saccaromyces cerevisiae) and lactic acid bacteria (Lactobacillus plantarum) was added in an amount of 1% by weight of the mixture to a mixture of blueberries and brown sugar mixed at a weight ratio of 1: 1, and then fermented for 30 days to obtain blueberry extract (fermented product) was prepared.
(d) 양파즙 5 g, 마늘즙 1 g 및 물엿 10 g과 상기 (a)단계의 제조된 육수 100 g, 상기 (b)단계의 숙성시킨 간장30 g 및 상기 (c)단계의 제조된 블루베리 엑기스 5 g을 혼합하였다(표 1). 비교예 1: 떡볶이용 간장 소스 제조 상기 제조예 1의 방법으로 제조하되, 상기 (c)단계의 블루베리 엑기스 제조 시 유산균(Lactobacillusplantarum)은 첨가하지 않고 효모(Saccaromyces cerevisiae)만 1% 첨가하여 제조하였다. (d) 5 g of onion juice, 1 g of garlic juice and 10 g of starch syrup, 100 g of broth prepared in step (a), 30 g of aged soy sauce in step (b) and blue prepared in step (c) 5 g of berry extract was mixed (Table 1). Comparative Example 1: Preparation of soy sauce for tteokbokki It was prepared by the method of Preparation Example 1, but when preparing the blueberry extract in step (c), lactic acid bacteria (Lactobacillus plantarum) was not added and only yeast (Saccaromyces cerevisiae) was added at 1%. .
비교예 2: 떡볶이용 간장 소스 제조 Comparative Example 2: Preparation of soy sauce for tteokbokki
상기 제조예 1의 방법으로 제조하되, 상기 (c)단계의 블루베리 엑기스 제조 시 효모(Saccaromyces cerevisiae)는 첨가하지 않고 유산균(Lactobacillus plantarum)만 1% 첨가하여 제조하였다. It was prepared by the method of Preparation Example 1, but when preparing the blueberry extract in step (c), yeast (Saccaromyces cerevisiae) was not added, and only lactic acid bacteria (Lactobacillus plantarum) was added at 1%.
실시예 1: 관능검사 Example 1: sensory test
제조예 1의 방법으로 제조된 떡볶이용 간장 소스와 비교예 1 및 2의 떡볶이용 간장 소스에 대하여 관능검사를실시하여 평가하였다. 떡볶이 제조방법은 떡볶이용 간장 소스와 떡을 프라이팬에 넣고, 끓이기 시작하면 파를썰어 넣고 약 10분간 조리하였다. 관능검사는 성인 남녀 150명을 대상으로 실시하였으며, 기호도를 구분하여 1점 매우 나쁘다, 2점 나쁘다, 3점 보통이다, 4점 좋다, 5점 매우 좋음으로 나타나는 5점 기호척도법을 사용하였다. 하기 표 2는 관능검사 결과를 평균하여 나타낸 것이다. 그 결과, 조직감에 대한 기호도에서는 제조예 1과 비교예들의 떡볶이용 간장 소스는 큰 차이를 나타내지 않았으나, 향, 맛 및 전반적인 기호도에서 제조예 1의 방법으로 제조된 떡볶이용 소스를 이용한 떡볶이가 가장 높은기호도를 나타내었다. 따라서, 떡볶이용 간장 소스 제조 시 효모 및 유산균으로 발효하여 제조된 블루베리 엑기스를 첨가하는 것이 효모 및 유산균을 단독으로 첨가하여 제조된 블루베리 엑기스를 첨가하는 것에 비해 기호도가 증진되는 것을 확인할 수 있었다. The soy sauce for tteokbokki prepared by the method of Preparation Example 1 and the soy sauce for tteokbokki of Comparative Examples 1 and 2 were evaluated by performing a sensory test. To make tteokbokki, put soy sauce for tteokbokki and rice cake in a frying pan, and when it starts to boil, add sliced green onion and cook for about 10 minutes. The sensory test was conducted on 150 adult males and females, and a 5-point preference scale was used, with 1 point being very bad, 2 points being bad, 3 points being normal, 4 points being good, and 5 points being very good. Table 2 below shows the average of the sensory test results. As a result, in the preference for texture, the soy sauce for tteokbokki of Preparation Example 1 and Comparative Examples did not show a significant difference, but tteokbokki using the sauce for tteokbokki prepared by the method of Preparation Example 1 in aroma, taste and overall preference. The sign diagram is shown. Therefore, when preparing soy sauce for tteokbokki, it was confirmed that adding blueberry extract prepared by fermenting with yeast and lactic acid bacteria improves the preference compared to adding blueberry extract prepared by adding yeast and lactic acid bacteria alone.
Claims (1)
(b) 블루베리에 설탕, 효모 및 유산균을 첨가한 후 발효시켜 블루베리 엑기스를 제조하는 단계; 및
(c) 간장, 양파즙, 마늘즙 및 물엿과 상기 (a)단계의 제조된 육수 및 상기 (b)단계의 제조된 블루베리 엑기스를
혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 떡볶이용 간장 소스의 제조방법.
(a) preparing broth by boiling kelp and anchovies in water;
(b) preparing blueberry extract by adding sugar, yeast and lactic acid bacteria to blueberries and then fermenting them; and
(c) soy sauce, onion juice, garlic juice and starch syrup and the broth prepared in step (a) and the blueberry extract prepared in step (b)
A method for producing a soy sauce sauce for tteokbokki, characterized in that it is produced by including the step of mixing.
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