KR102568463B1 - Jjamppong source and manufacturing method of the same - Google Patents

Abstract

The present invention relates to an all-purpose Jjamppong sauce and a manufacturing method thereof, and more specifically, to a new recipe of all-purpose Jjamppong sauce to satisfy various tastes or needs of consumers and a manufacturing method thereof. More specifically, the present invention relates to a new recipe of all-purpose Jjamppong sauce, which is manufactured by frying various ingredients such as crabs, shrimp, onions, celery, and the like with a red pepper seasoning mixed with red pepper powder and Cheongyang red pepper powder in green onion oil and freezing and aging the fried mixture, thereby being used when Jjamppong is cooked to quickly and easily provide the unique spicy taste and umami of Jjamppong, and a manufacturing method thereof. According to the present invention, the method comprises: a step of preparing green onion oil (S1); a step of mixing red pepper powder and Cheongyang red pepper powder with the green onion oil to prepare a red pepper seasoning (S2); a step of mixing the red pepper seasoning with crab powder, dried shrimp powder, chopped onion, and chopped celery and frying the mixture to prepare a Jjamppong sauce base (S3); a step of mixing umami seasoning with the Jjamppong sauce base to prepare Jjamppong sauce (S4); and a step of freezing and aging the Jjamppong sauce (S5).

Description

Jjamppong sauce and its manufacturing method {JJAMPPONG SOURCE AND MANUFACTURING METHOD OF THE SAME}

The present invention relates to a jjambbong sauce and a method for manufacturing the same, and more particularly, to a jjamppong sauce of a new recipe that can satisfy various tastes and needs of consumers and a method for manufacturing the same.

More specifically, the present invention stir-fries various ingredients such as crab, shrimp, onion, celery, etc. with red pepper powder and Cheongyang red pepper powder mixed with green onion oil, and prepares them by freezing and aging them, so that it can be used to cook jjambbong quickly and conveniently. It is about a new recipe of jjamppong sauce that combines not only the unique spicy taste but also the savory taste and its manufacturing method.

In general, jjambbong is one of the Chinese dishes introduced and cooked by Chinese residents in Korea since the early 20th century, like jajangmyeon, and is a representative Chinese dish that has been loved by the common people.

Jjamppong is basically a restaurant dish made by stir-frying noodles (noodles) with various seafood or vegetables and pouring broth made from pork bones, beef bones, or chicken bones. .

Jjambbong cooked as described above uses broth that has been concerned by boiling pork bones, beef bones, and chicken bones in oil for a long time, so seafood is used due to the greasy taste of meat, but the broth is light and does not have a refreshing taste, so it is spicy. There is a problem that the taste and harmony do not work well, and the broth uses a variety of ingredients and the cooking method of the broth is diverse, so it takes a lot of time and is difficult to make the broth.

In addition, jjamppong is usually boiled in boiling water in advance, and vegetables such as onions, ginger, carrots, and cabbages are stir-fried with cooking oil, poured with water, seasoned with various seasonings, and then boiled in advance. Add and boil to make jjamppong soup. The jjamppong soup made in this form has the disadvantage that raw materials are added at the same time, resulting in a cloudy taste and deterioration of the inherent properties and color. In the case of cooking, materials may be burned from the bottom, and in the case of using the steam heating method, there is a limit in that the smoke flavor that appears only during direct fire cooking, which is a characteristic of the product, may not be emitted.

As various prior art related to jjamppong sauce, Korean Patent Publication No. 10-2022-0158605 (published on December 01, 2022), powder mixed raw materials including sugar, refined salt, and corn powder are put into a stirring tank and mixing by stirring (S100); Adding liquid mixed raw materials including purified water, kelp powder, red pepper oil, paprika powder, squid powder, cinnamon powder, and garlic powder to a stirring tank containing the powder mixed raw materials and mixing them by stirring (S200); Heating the temperature of the stirring tank containing the powder mixture and the liquid mixture to 90 to 92 ° C. and maintaining the temperature for 5 to 10 minutes (S300); And additionally adding sodium glutamate to the stirring tank and stirring for 5 to 10 minutes (S400); a technology related to a method for producing jjamppong sauce is disclosed, and Korean Patent Registration No. 10-1999178 (registration date On July 5, 2019), in the jjambbong sauce manufacturing method, 1) adding pepper and edibles to pork salted by salting means and frying for 5 to 8 minutes, and 2) seasoning, water and Adding seafood ingredients and boiling for 15 to 20 minutes, but the marinade contains 5 to 10 parts by weight of red pepper powder, 10 to 13 parts by weight of red pepper oil, 7 to 10 parts by weight of soybean paste, black pepper, based on 100 parts by weight of water It consists of a mixture of 1 to 2 parts by weight, 10 to 13 parts by weight of oyster sauce, and 5 to 8 parts by weight of chicken stock. 30 parts by weight and 20 to 30 parts by weight of oysters, and the salted pork is mixed with 30 to 40 parts by weight based on 100 parts by weight of water. A description of the method is disclosed.

In addition, in Republic of Korea Patent Publication No. 10-2017-0119798 (published on October 30, 2017), when litothamnium colorum is dried to the extent that there is no moisture and ground to a particle size of 300 mesh through an ultra-fine particle grinder, it becomes a powder state. A water-soluble aquamin powder manufacturing step in which the powder itself becomes water-soluble aquamin powder; (ST2-1) Water-soluble aquamin powder weight ratio 4, chicken stock weight ratio 30, seafood dashi weight ratio 30, red pepper oil weight ratio 10, Cheongyang red pepper powder weight ratio 10 , Sodium L-glutamate weight ratio 8, oyster sauce weight ratio 8, a weight ratio of 100 in total, and then water-soluble aquamin jjamppong sauce production step of adding and blending the weighed ingredients; (ST2-2) the above blended ingredients for 24 hours Champon sauce refrigerated aging step of refrigerating and aging at a temperature of 3 to 7 ° C during the season; and (ST2-3) discloses a technology related to a Champon sauce with added water-soluble aquamin, which is characterized by including (ST2-3), Republic of Korea Patent No. 10- In No. 1688225 (registration date December 14, 2016), (1) preparing pork bone broth and red pepper seasoning; (2) Add jjamppong base, soy sauce, red pepper oil, refined salt, squid concentrate, clam concentrate, chicken concentrate, oyster sauce, sodium L-glutamate, oleoresin and hexane to the pork bone broth prepared in step (1) and heating at 100° C. for 3 to 6 minutes; And (3) adding the red pepper seasoning prepared in step (1) to the material heated in step (2) and heating at 90 to 100 ° C. for 5 to 10 minutes, wherein the red pepper of step (1) The seasoning is prepared by heating soybean oil to 110 to 130 ° C, adding minced garlic and frying to 90 to 100 ° C, adding red pepper powder and Cheongyang red pepper powder and heating at 70 to 90 ° C for 2 to 5 minutes, the red pepper Compared to the total weight of the seasoning, red pepper oil is 33 to 38% by weight, the Cheongyang red pepper powder is 26 to 30% by weight, the minced garlic is 20 to 25% by weight, and the red pepper powder is 12 to 16% by weight Characterized in that it is included, A technique for manufacturing jjambbong sauce is disclosed.

① Republic of Korea Patent Publication No. 10-2022-0158605 (published on December 1, 2022) ② Republic of Korea Patent Registration No. 10-1999178 (registration date July 05, 2019) ③ Republic of Korea Patent Publication No. 10-2017-0119798 (published on October 30, 2017) ④ Republic of Korea Patent Registration No. 10-1688225 (registration date: December 14, 2016)

The present invention was made to solve the problems of the prior art as described above, and an object of the invention is to provide a new recipe for jjamppong sauce and a manufacturing method that can satisfy the various tastes and needs of consumers.

More specifically, the present invention stir-fries various ingredients such as crab, shrimp, onion, celery, etc. with red pepper powder and Cheongyang red pepper powder mixed with green onion oil, and prepares them by freezing and aging them, so that it can be used to cook jjambbong quickly and conveniently. It is an object of the invention to provide a new recipe of jjamppong sauce that combines not only the unique spicy taste but also the savory taste and its manufacturing method.

The problem to be solved by the present invention is not limited to those mentioned above, and other problems to be solved that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the manufacturing method of jjambbong sauce according to the present invention includes the steps of preparing green onion oil (S1); Preparing red pepper seasoning by mixing red pepper powder and Cheongyang red pepper powder with the green onion oil (S2); Mixing and frying crab powder, dried shrimp powder, chopped onion and chopped celery with the red pepper seasoning to prepare a jjamppong sauce base (S3); Preparing a jjambbong sauce by mixing the savory seasoning with the jjambbong sauce base (S4); And a step (S5) of freezing and aging the jjamppong sauce.

In addition, in the method for producing jjamppong sauce according to the present invention, in the step S1, the green onion oil is prepared by frying the onion and ginger in oil, and in the step S2, the red pepper seasoning is the green onion oil It is characterized in that it is prepared by adding 50 to 70 parts by weight of mixed red pepper powder mixed with red pepper powder and Cheongyang red pepper powder in a 1: 1 ratio with respect to 100 parts by weight.

In addition, the method for producing jjamppong sauce according to the present invention, 5 to 15 parts by weight of the crab powder, 5 to 15 parts by weight of dried shrimp powder, 15 to 25 parts by weight of chopped onion, 15 to 25 parts by weight of chopped celery, 30 to 25 parts by weight of red pepper seasoning It is characterized in that 40 parts by weight and 3 to 7 parts by weight of umami seasoning.

In addition, the method for producing jjambbong sauce according to the present invention is characterized in that, in step S5, the jjambbong sauce is frozen and aged for 24 to 36 hours.

In addition, in the method of manufacturing the universal sauce according to the present invention, in the step S3, blue crab powder, dried shrimp powder, chopped onion and chopped celery are mixed with the red pepper seasoning, and 5 to 15 parts by weight of seaweed powder are further added and stir-fried to make jjamppong sauce. It is characterized by manufacturing a base.

On the other hand, the jjamppong sauce according to the present invention is characterized in that it is produced by the manufacturing method of the universal jjamppong sauce according to the present invention.

According to the jjamppong sauce and the manufacturing method according to the present invention having the configuration as described above, it is possible to provide a new recipe of jjambbong sauce and a manufacturing method that can satisfy various tastes and needs of consumers.

More specifically, according to the jjamppong sauce and its manufacturing method according to the present invention, various ingredients such as blue crab, shrimp, onion, celery, etc. By using it when cooking jjambbong, it is possible to quickly and conveniently provide jjambbong sauce with a new recipe that combines not only the spicy taste of jjambbong but also the savory taste and its manufacturing method.

The effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

1 is a manufacturing process diagram schematically showing a method for manufacturing jjamppong sauce according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the description below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content will be thorough and complete and the technical spirit of the present invention will be sufficiently conveyed to those skilled in the art. Like numbers indicate like elements throughout this specification.

1 is a manufacturing process diagram schematically showing a method for manufacturing jjamppong sauce according to the present invention.

The method for producing jjambbong sauce according to the present invention includes the steps of frying onion and ginger in oil to produce green onion oil (S1); Preparing red pepper seasoning by mixing red pepper powder and Cheongyang red pepper powder with the green onion oil (S2); Mixing and frying crab powder, dried shrimp powder, chopped onion and chopped celery with the red pepper seasoning to prepare a jjamppong sauce base (S3); Preparing a jjambbong sauce by mixing the savory seasoning with the jjambbong sauce base (S4); And a step (S5) of freezing and aging the jjamppong sauce.

1. Green onion oil manufacturing step (S1);

This step is a step for producing green onion oil.

More specifically, it can be configured to prepare green onion oil by putting onion and ginger in oil and frying them. For example, the method for producing green onion oil can be configured in the following way.

- Peel off the onion and ginger, wash them in running water, and then remove the water.

- After draining the onion and ginger, cut them into appropriate thicknesses.

- Put shredded onion and ginger in a pot with a weight ratio of 2:1 and pour oil until the onion and ginger are submerged. The oil is 2 to 3 times the weight of onion and ginger as cooking oil.

- Heat over high heat and when it starts to boil, lower the heat to medium and boil until the onion and ginger are slightly burnt and fry.

- After cooling, filter through a screen to obtain green onion oil.

In the present invention, the edible oil is preferably vegetable oil squeezed from soybeans, palms, olives, corn, peanuts, sunflower seeds, rape flowers, etc. as edible oil. More preferably, it is fresh soybean oil. You need clean, new oil that has not been oxidized, and the oil must be unflavored so that the scent of onion and ginger is properly coated.

2. Red pepper seasoning manufacturing step (S2);

This step is a step of preparing red pepper seasoning by adding red pepper powder and Cheongyang red pepper powder to the green onion oil.

More specifically, it may be prepared by adding 50 to 70 parts by weight of mixed red pepper powder mixed with red pepper powder and Cheongyang red pepper powder in a 1: 1 ratio to 100 parts by weight of green onion oil prepared in step S1.

3. Champon sauce base preparation step (S3);

In this step, the red pepper seasoning is mixed with crab powder, dried shrimp powder, chopped onion and chopped celery and stir-fried to prepare a jjamppong sauce base.

More specifically, it can be configured to prepare a jjamppong sauce base by mixing crab powder, dried shrimp powder, chopped onion and chopped celery with the red pepper seasoning prepared in step S2, and stir-frying using green onion oil included in the red pepper seasoning. .

The blue crab powder can be prepared in the following way.

- Wash the blue crabs thoroughly under running water and then remove the water.

- Cut the dried blue crab into appropriate sizes.

- Fry the cut blue crab in oil.

- Crush the fried blue crab to obtain blue crab powder.

30 to 40 parts by weight of the red pepper seasoning, 5 to 15 parts by weight of the crab powder, 5 to 15 parts by weight of dried shrimp powder, 15 to 25 parts by weight of chopped onion, and 15 to 25 parts by weight of chopped celery are mixed and stir-fried to make a jjamppong sauce base It can be made up of manufacturing.

In the present invention, the method of adding the crab powder, dried shrimp powder, chopped onion, and chopped celery to the red pepper seasoning and stir-frying can be configured with a known method, device or machine, and in particular the method, device or machine is limited It is not.

4. Umami seasoning mixing step (S4);

This step is a step of preparing the jjambbong sauce by mixing the savory seasoning with the jjambbong sauce base.

More specifically, the umami seasoning may consist of a mixture of salt, a seasoning containing 97.5% of L-sodium glutamate (e.g. Miwon) and a complex seasoning food (e.g. Dasida) in a weight ratio of 1:1:1. can

The L-sodium glutamate, which refers to MSG (monosodium glutamate), is a seasoning having the umami of kelp, and is a colorless or white substance obtained by adding sodium to glutamic acid, one of 20 amino acids, and is characterized by being well soluble in water. This glutamic acid is a flavor enhancer that plays a key role in producing a special taste called 'umami'.

Champon sauce prepared by mixing and frying 30 to 40 parts by weight of the red pepper seasoning, 5 to 15 parts by weight of the crab powder, 5 to 15 parts by weight of dried shrimp powder, 15 to 25 parts by weight of chopped onion, and 15 to 25 parts by weight of chopped celery It can be configured by adding 3 to 7 parts by weight of the savory seasoning to the base.

5. Frozen ripening step (S5);

This step is a step of freezing and aging the jjamppong sauce.

More specifically, it can be configured by putting the jjamppong sauce prepared in step S4 in a freezer at -25 to -15 ° C and freezing and aging for 24 to 36 hours.

The all-purpose jjamppong sauce according to the present invention prepared through the above process can be provided as an all-purpose sauce that can be applied not only to jjambbong but also to cooking other soup dishes.

In another embodiment of the present invention, in the step S3, the red pepper seasoning is mixed with crab powder, dried shrimp powder, chopped onion and chopped celery, and 5 to 15 parts by weight of seaweed powder is added and roasted to prepare a jjamppong sauce base can be configured.

The seaweed powder is prepared by drying and grinding at least one selected from the group consisting of kelp, seaweed, fusiformis, and spiny green seaweed. In the present invention, the method of drying kelp, seaweed, seaweed, and seaweed to produce kelp powder, seaweed powder, seaweed powder, and seaweed powder can be constituted by a known method, device or machine, and particularly the method or device I am not limited to machines.

Kelp, which is called the elixir of the sea, is a brown algae belonging to the brown algae plant kelp family and contains a large amount of calcium, iron and magnesium. Magnesium, in particular, strengthens teeth and bones, which is good for growing children. In addition, kelp contains a lot of dietary fiber, so it is good for children with a meat-oriented eating habit, and eating it with water is effective in preventing constipation.

In addition, kelp contains protein, trace amounts of fat, carbohydrates, minerals and fiber, etc., minerals include calcium, phosphorus, iron, iodine, potassium, etc., and sugars include alginic acid, fucoinan, laminin, and the like.

In addition, kelp is rich in fiber to promote bowel movement, and thyroid disease can be prevented by a large amount of iodine contained in kelp, and it strengthens bones and teeth to prevent osteoporosis and has a good effect on freckles and skin beauty. .

Seaweed is an annual seaweed that belongs to the seaweed family, which is a brown algae plant. It contains many minerals and vitamins A, B1, B2, and C, which are essential for our body but are easily deficient. As it contains a large amount of fiber such as alginic acid, which has been proven to have preventive effects, it is attracting attention as one of the ideal foods to provide nutritional balance to modern people with serious nutritional imbalances.

Alginic acid, which seaweed contains, is called dietary fiber and is a component that is almost indigestible.

In addition, the alginate is a highly viscous fiber component that promotes gastrointestinal movement to effectively prevent constipation and easily remove stool, and serves to reduce fat and cholesterol, which are the cause of adult diseases, while staying in the large intestine or small intestine, In addition, it has the power to prevent cholesterol deposition and discharge it out of the body by combining with pollutants such as pesticides.

In addition, the alginic acid is known to not only inhibit the production of free radicals known to promote aging, but also increase enzymes that remove them.

Hijiki is an edible brown algae that lives abundantly on the coasts of Korea (especially the southern coast of Wando, Goheung, and Jindo), Japan, and China. It is widely used as a health food in Asia and studies on its activity have been conducted because of its various health benefits.

Hijiki, along with kelp, contains amino acids (glutamic acid and aspartic acid, etc.), which are natural rice components, laminaran, a neutral polysaccharide known to have functions such as blood coagulation and immunity enhancement, and fucoidan, a large amount of sulfuric acid. It is known to contain a large amount of

In addition, hijiki contains a lot of inorganic salts such as calcium, iodine, and iron, so it prevents hardening of blood vessels, and if eaten commercially, teeth become healthy and hair becomes lubricated, and in the case of pregnant women, it strengthens the bones of the fetus. As one of the favorite foods, Japanese people eat it well. It contains fiber, so it is good for constipation, and the mucous substance enhances digestion.

In addition, fusiformes are low in calories and low in fat, making them suitable for a diet, and rich in dietary fiber, which lowers cholesterol and prevents constipation. In particular, the mucilage and polysaccharides contained in hijiki prevent cholesterol deposition in blood vessels, hinder absorption in the body, and facilitate intestinal movement, which is effective in excretion of fine dust and heavy metals in the body.

Gasparae belongs to the green algae plant of the family Galparae, and can be seen in seaweed farms.

Gasparae contains carbohydrates, proteins, trace amounts of fat, trace amounts of sodium, minerals, etc., and minerals include potassium, calcium, manganese, iron, etc., and also contains alginic acid.

The main effect of spiny greens is to improve gastrointestinal function, and this is because spiny greens contains an anti-ulcer component called vitamin U (approximately 70 times that of cabbage), soothes inflammation of the stomach wall and improves digestion. can do.

In addition, spiny greens are effective for sound sleep due to the central nervous system soothing effect of phlorotannin, and have antioxidant effects as they contain SEA-polyphenol components (about 10 times that of wakame and kelp). It has an anti-aging effect due to its antioxidant effect.

In addition, as the coexistence of calcium and minerals increases the intake of calcium (contains 6 times that of milk), gashiparae is effective in preventing osteoporosis and arthritis, purifying the blood, helping to prevent high blood pressure and dementia, and eliminating toxins. It also helps with discharge.

As another embodiment in the present invention, the seaweed powder may be composed of immersing seaweed in Schisandra chinensis extract, aging at a temperature of 0.5 to 1.5 ° C. for 1 to 2 days, then taking out, drying, and powdering.

The Schisandra chinensis extract may be obtained by putting Schisandra chinensis in an extractor containing 0.5 to 2.0 times of water or rice water compared to Schisandra chinensis, hot water extraction at a temperature of 60 to 80 ° C for 12 to 14 hours, and then filtering and removing the residue. there is.

If the ratio of water or rice water used for hot water extraction as described above is less than 0.5 times the weight of seaweed, the amount of water or rice water does not reach the minimum amount required for hot water extraction, so the seaweed contained in the hot water extraction process It can cause transformation of active ingredients, and it can be uneconomical due to the small amount of extract, and when the ratio of water or rice water exceeds 2.0 times, it takes too much time to concentrate with hot water extraction. there is a problem

Schisandra chinensis is a deciduous vine distributed in China, Japan, and northeastern Russia. It grows throughout Korea and has the characteristics of a hermaphrodite tree. The fruit is a berry, round and red, and is used for food and medicine. For food, it is mainly used as a tea, and in oriental medicine, it is commonly used as a tonic and is used for purposes such as reducing cough and preventing aging. Schisandra fruit is mainly dried as Schisandra chinensis, which is used as a raw material for herbal medicine, and fresh Schisandra fruit is mainly marinated in sugar to make Schisandra chinensis, which is used as a beverage in everyday life.

Schisandra chinensis contains compounds of lignans, which are phytoestrogens, and shows activity. The lignans distributed in Schisandra chinensis have been shown to have effects such as preventing liver damage, promoting liver rehabilitation, and inhibiting the occurrence of liver cancer in an experiment targeting rats. In addition, schizandrin, which shows excellent pharmacological activity among the lignan compounds of the fruit, enhances the reflex excitability of the spinal cord and promotes the heart-vascular system and respiration, thereby suppressing arteriosclerosis, helping carbohydrate metabolism and enhancing enzyme activity, thereby improving digestive function. is known to strengthen

The rice water refers to cloudy water generated when washing rice, and vitamin B1, vitamin B2, starch, etc. are dissolved, so that the Schizandra chinensis extract may contain fiber and active ingredients of vitamins dissolved in rice water.

More specifically, it will be described in more detail below through examples of the present invention. However, these examples are for illustrating the present invention, and the present invention is not limited by these examples.

(1) Prepare green onion oil with onions and ginger.

- Peel off the onion and ginger, wash them in running water, and then remove the water.

- After draining the onion and ginger, cut them into appropriate thicknesses.

- Put shredded onion and ginger in a pot with a weight ratio of 2:1 and pour soybean oil until the onion and ginger are submerged. Here, soybean oil is 2 to 3 times the weight of onion and ginger.

- Heat over high heat and when it starts to boil, lower the heat to medium and boil until onions and ginger are slightly burnt and fry.

- After cooling, filter through a screen to obtain green onion oil.

(2) Prepare red pepper seasoning.

- With respect to 100 parts by weight of green onion oil prepared in (1), 50 to 70 parts by weight of mixed red pepper powder mixed with red pepper powder and Cheongyang red pepper powder in a 1:1 ratio is added to prepare red pepper seasoning.

(3) Prepare a jjamppong sauce base.

- Wash the blue crabs thoroughly under running water and then remove the water.

- Cut the dried blue crab into appropriate sizes.

- Fry the cut blue crab in oil.

- Crush the fried blue crab to obtain blue crab powder.

- Mix 30-40 parts by weight of the red pepper seasoning prepared in (2), 5-15 parts by weight of blue crab powder, 5-15 parts by weight of dried shrimp powder, 15-25 parts by weight of chopped onion, and 15-25 parts by weight of chopped celery, stir-fry Take out to prepare the jjamppong sauce base.

(4) Mix the umami seasoning.

- Prepare the jjambbong sauce by adding 3 to 7 parts by weight of the umami seasoning to the jjambbong sauce base prepared in (3). Here, the umami seasoning is a mixture of salt, miwon, and dashi in a weight ratio of 1:1:1.

(5) Champon sauce is frozen and matured.

- Place the jjamppong sauce prepared in (4) in a freezer at -25 to -15 ° C and freeze and mature for 24 to 36 hours.

In (3) of [Example 1], the same method as in [Example 1] was carried out, except that 5 to 15 parts by weight of seaweed powder was further added and roasted to prepare a jjambbong sauce base. Here, as the seaweed powder, a mixture of kelp powder, wakame powder, fusiformis powder, and green seaweed powder in a weight ratio of 1:1:1:1 was used.

In (3) of [Example 1], kelp, seaweed, hijiki, and spiny green seaweed were immersed in Schisandra chinensis extract, aged at a temperature of 0.5 to 1.5 ° C for 1 to 2 days, then taken out, dried, and powdered. Seaweed powder 5 It was carried out in the same manner as in [Example 1], except that ~ 15 parts by weight were further added and roasted to prepare a jjamppong sauce base. Here, Schisandra chinensis extract was obtained by putting Schisandra chinensis in an extractor containing 0.5 to 2.0 times more water than Schisandra chinensis, hot water extraction at a temperature of 60 to 80 ° C for 12 to 14 hours, and then filtering and removing the residue.

In (3) of [Example 1], kelp, seaweed, hijiki, and spiny green seaweed were immersed in Schisandra chinensis extract, aged at a temperature of 0.5 to 1.5 ° C for 1 to 2 days, then taken out, dried, and powdered. Seaweed powder 5 It was carried out in the same manner as in [Example 1], except that ~ 15 parts by weight were further added and roasted to prepare a jjamppong sauce base. Here, Schisandra chinensis extract was obtained by putting Schisandra chinensis in an extractor containing 0.5 to 2.0 times of rice water compared to Schisandra chinensis, hot water extraction at a temperature of 60 to 80 ° C for 12 to 14 hours, and then filtering and removing the residue.

[Comparative Example 1]

A commercially available jjambbong sauce was purchased and used as [Comparative Example 1].

[Test Example: Sensory Evaluation]

Sensory evaluation was performed on the jjamppong cooked using the universal jjambbong sauce according to the present invention of [Example 1] to [example 4] and the commercially available jjambbong sauce of [Comparative Example 1]. For the sensory evaluation, a total of 100 consumer panels of 50 adult males and females were selected, and a 9-point scoring method (9: very good, 7: good, 5: normal, 3: bad, 1 : very bad), and the results are shown in [Table 1].

At this time, the same amount of the sample was put in the mouth, chewed for 20 seconds to evenly stimulate the oral epidermis, and then spit out, and after each evaluation of one sample, the mouth was washed with water, and after 10 minutes had elapsed, the next sample was evaluated.

spicy taste Umami incense full signage Example 1 7.1 7.0 6.9 7.1 Example 2 7.3 7.4 7.0 7.3 Example 3 7.4 7.4 7.1 7.3 Example 4 7.6 7.5 7.2 7.5 Comparative Example 1 4.9 5.0 4.9 4.9

As shown in [Table 1], in the case of [Example 1] to [Example 4] as the all-purpose jjamppong sauce according to the present invention, all items of spicy taste, savory taste, aroma, and overall preference In the case of [Comparative Example 1], it was confirmed that it was evaluated much higher. In particular, it was confirmed that [Example 2] to [Example 4], in which seaweed powder was further added, were more satisfied than [Example 1] in terms of spicy taste and umami.

Therefore, the all-purpose jjambbong sauce according to the present invention is prepared by stir-frying various ingredients such as crab, shrimp, onion, celery, etc. with red pepper powder and Cheongyang red pepper powder mixed with green onion oil, followed by freezing and ripening. It can be expected to be applied not only to jjambbong but also to other soup dishes because it combines not only the spicy taste of jjambbong but also the savory taste quickly and easily.

The present invention described above is only exemplary, and those skilled in the art will appreciate that various modifications and equivalent other embodiments are possible therefrom. Therefore, it will be well understood that the present invention is not limited to the forms mentioned in the detailed description above. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims. It is also to be understood that the present invention includes all modifications, equivalents and alternatives falling within the spirit and scope of the present invention as defined by the appended claims.

Claims (6)

In the manufacturing method of jjamppong sauce,
Preparing green onion oil (S1);
Preparing red pepper seasoning by adding red pepper powder and Cheongyang red pepper powder to the green onion oil (S2);
Mixing and frying crab powder, dried shrimp powder, chopped onion and chopped celery with the red pepper seasoning to prepare a jjamppong sauce base (S3);
Preparing a jjambbong sauce by mixing the savory seasoning with the jjambbong sauce base (S4); and
Including; step (S5) of freezing and aging the jjamppong sauce,
5 to 15 parts by weight of the crab powder, 5 to 15 parts by weight of dried shrimp powder, 15 to 25 parts by weight of chopped onion, 15 to 25 parts by weight of chopped celery, 30 to 40 parts by weight of red pepper seasoning and 3 to 7 parts by weight of savory seasoning, ,
In step S3, the red pepper seasoning is mixed with crab powder, dried shrimp powder, chopped onion and chopped celery, and 5 to 15 parts by weight of seaweed powder is added and roasted to prepare a jjambbong sauce base. Method for producing jjambbong sauce, characterized in that .
delete According to claim 1,
In the step S1,
The green onion oil is prepared by frying onion and ginger in oil at a weight ratio of 2:1,
In step S2,
The red pepper seasoning is prepared by adding 50 to 70 parts by weight of mixed red pepper powder mixed with red pepper powder and Cheongyang red pepper powder in a 1: 1 ratio to 100 parts by weight of the green onion oil.
According to claim 1,
In the step S5,
A method for producing a jjambbong sauce, characterized in that for freezing and aging the jjambbong sauce for 24 to 36 hours.
delete In the jjamppong sauce,
Champon sauce characterized in that it is produced by the method of manufacturing the jjamppong sauce according to any one of claims 1, 3 and 4.