JEONJU UNIVERSITY OFFICE OF INDUSTRY-UNIVERSITY COOPERATION;JEON JU CITY;JEONJU HANSIK BANCHAN CLUSTER FOUNDATION
发明人:
CHA, JIN A,차진아,SONG, YOUNG AE,송영애,CHOI, DA EUN,최다은,KIM, SOL,김솔
申请号：
KR1020120007146
公开号：
KR1012778890000B1
申请日:
2012.01.25
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A seasoned soy sauce for a Korean dish and Korean side dishes using the same are provided to reduce salinity and sugar contents compared to conventional soy sauce, and to harmonize the whole taste. CONSTITUTION: Materials are added in 100 parts by weight of water and boiled at medium heat for 20-40 minutes. The boiled materials are heated at low heat for 60-100 minutes, cooled and filtered with the solid ingredients to obtain dried pollack meat broth. 90-110 parts by weight of nicely aged soy sauce, 60-70 parts by weight of oligosaccharide, and 15-20 parts by weight of refined rice wine are mixed with 100 parts by weight of dried pollack meat broth, heated at medium heat until it boils up, and boiled at low heat for 5-15 minutes. The materials comprise 1-2 parts by weight of dried pollack, 6-7 parts by weight of leek, 13-14 parts by weight of onion, 3-4 parts by weight of garlic, 1-2 parts by weight of ginger, 0.2-1.0 part by weight dried red pepper, 0.2-1.0 parts by weight of whole pepper, 0.1-0.2 parts by weight of Licorice root, 0.1-0.2 parts by weight of clove, and 0.1-0.2 parts by weight of Lycium chinense Miller.본 발명은 간장에 비해 염도와 당도를 줄이면서 전체적인 맛의 조화를 살릴 수 있는 한식 맛간장, 그 제조방법 및 이를 이용한 한식 반찬류에 관한 것으로서, 물 100중량부에 황태 1~2중량부, 대파 6~7중량부, 양파 13~14중량부, 마늘 3~4중량부, 생강 1~2중량부, 건고추 0.2~1.0중량부, 통후추 0.2~1.0중량부, 감초 0.1~0.2중량부, 정향 0.1~0.2중량부 및 구기자 0.1~0.2중량부를 첨가한 후 끓인 후 건더기를 걸러내어 황태육수를 얻는 단계와； 상기 황태육수 100중량부에 진간장 90~110중량부, 올리고당 60~70중량부 및 청주 15~20중량부를 혼합하는 단계；를 포함하여 이루어지는 것을 특징으로 한다.
