WONKWANG UNIVERSITY CENTER FOR INDUSTRY-ACADEMY COOPERATION
发明人:
PARK, YUN JUM,박윤점,KIM, EUN SOOK,김은숙,HONG, SEUNG HEON,홍승헌,MOON, WON SIK,문원식,LEE, YOUNG EUN,이영은,HEO, BUK GU,허북구,HWANG, BO RA,황보라,KIM, MYOUNG SEOK,김명석,KIM, DAE SEUNG,김대승,HA, NAM SEON,하남선,KANG, SEONG SUN
申请号：
KR1020160180765
公开号：
KR1018633400000B1
申请日:
2016.12.28
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention provides a mulberry soy sauce preparing method, comprising the steps of: (a) inputting 200-800 ml of water into 300-1,000 g of mulberry, stirring and boiling the mixture for 10-30 minutes, inputting 50-150 g of sugar into the mixture, boiling and stirring the mixture for more 20-40 minutes not to burn, cooling the mixture and aging the mixture at 1-5°C for 15-30 hours in a refrigerator (b) inputting, into 300-1,000 ml of water, 20-70 g of mulberry leaf powder, 500-1,000 ml of soy, 150-350 g of sugar, 150-400 g of seeded apple, 30-150 g of onion, 5-15 g of spring onion, and 10-30 g of ginger, boiling the mixture for 20-40 minutes, inputting the result prepared in the step (a) into the mixture, boiling the mixture for more 2-10 minutes and cooling the mixture at room temperature and (c) aging the mixture at 1-5°C for 1-7 days in the refrigerator, filtering the mixture, mixing 5-15 g of chinaberry greens and 200-500 ml of anchovy sauce with the filtered mixture and aging the mixture for more 3-10 days. The mulberry soy sauce according to the present invention is made by adding a taste and a flavor of the mulberry to fish soy sauce made by mixing soy with the anchovy sauce, is usable as frying, boiling and salad sauce, is enjoyable by anybody without taste repulsion even in world markets such as Japan, China, and south-east Asia, and is different from conventional sauce in a sufficiently edible natural cooking food, in other words, a healthful food.본 발명은 (a) 오디 300 내지 1,000g을 물 200 내지 800ml를 넣고 10 내지 30분 동안 저어주면서 끓이다가 설탕 50 내지 150g을 넣고 타지 않도록 저어주면서 20 내지 40분 더 끓여서 식은 다음 1 내지 5℃ 냉장고에서 15 내지 30시간 숙성시키는 단계(b) 물 300 내지 1,000ml에 뽕잎가루 20 내지 70g, 간장 500 내지 1,000ml, 설탕 150 내지 350g, 씨를 제거한 사과 150 내지 400g, 양파 30 내지 150g, 대파 5 내지 15g 및 생강 10 내지 30g을 넣고 20 내지 40분 동안 끓인 다음에 상기 (a) 단계에서 준비한 결과물을 넣고 2 내지 10분 동안 더 끓여주고 상온에서 식혀주는 단계 및 (c) 1 내지 5℃ 냉장고에서 1 내지 7일간 숙성시키고 여과한 다음 참죽나물 5 내지 15g과 멸치액젓 200 내지 500ml를 섞어 3 내지 10일 동안 더 숙성시키는 단계를 포함하는 것을 특징으로 하는 오디 간장 소스 제조 방법을
