CHUNG, BYOUNG SANGKR,정병상,JUNG, SEUNG HYEONKR,정승현,KIM, SEUNG WOOKKR,김승욱,PARK, JI MANKR,박지만
申请号：
KR1020150156902
公开号：
KR1017204330000B1
申请日:
2015.11.09
申请国别(地区):
KR
年份:
2017
代理人:
摘要：
The present invention relates to a method of manufacturing a solid jjajang (fried black soybean) containing black soybean paste, including: a primary mixing process (100) of agitating 10.0-18.0 wt% of fat oil, 7.0-8.0 wt% of wheat powder, and 5.6-6.6 wt% of edible salt with respect to 100% of a total composition in a pot a black soybean paste stir-frying and distributing process (200) of inserting and agitating 3.0-10.8 wt% of the black soybean paste with the primary mixture agitated through the primary mixing process (100) and sufficiently removing moisture of the wheat powder while stir-frying the black soybean paste at the temperature of 90°C to 150°C a primary cooling process (300) of cooling down jjajang roux, which is completed by removing the moisture of the wheat powder and stir-frying the black soybean paste through the black soybean paste stir-frying and distributing process (200), into the temperature of 50°C-70°C a secondary mixing process (400) of inserting and agitating 10.0-18.0 wt% of fat oil, 16.0-17.0 wt% of jjajang powder, 11.3-13.5 wt% of white sugar, 12.0-13.0 wt% of seasoning powder, 7.8-8.8 wt% of thickener, and 1.3-2.3 wt% of caramel color, with the jjajang roux cooled down through the primary cooling process (300) a filling process (500) of pouring the secondary mixture agitated through the secondary mixing process (400) a secondary cooling process (600) of curing the filled mixture filled through the filling process (500) under a condition of the temperature of 0°C to 10°C and a packing process (700) of packing a solid material cured and cooled down through the secondary cooling process (600).COPYRIGHT KIPO 2017본 발명은 춘장이 함유된 고형짜장의 제조방법에 관한 것으로서,전체 조성물의 중량100%를 기준으로 솥에 유지 10.0∼18.0중량%, 소맥분 7.0∼8.0중량%, 식염 5.6∼6.6중량%을 교반하는 1차 혼합공정(100)과 상기 1차 혼합공정(100)을 거치면서 교반이 이루어진 1차 혼합물에 춘장 3.0∼10.8중량%을 투입하여 교반함과 동시에 90℃∼150℃의 열을 가해 춘장을 볶아주면서 소맥분의 수분을 충분히 제거하는 춘장볶음 및 배전공정(200)과 상기 춘장볶음 및 배전공정(200)을 통해 소맥분의 수분이 제거됨과 동시에 춘장이 볶아지면서 완성된 짜장루를
