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    곡물소스 및 그 제조 방법
    5.
    发明公开
    곡물소스 및 그 제조 방법 有权
    谷物及其制造方法

    公开(公告)号：KR1020130005033A

    公开(公告)日：2013-01-15

    申请号：KR1020110066349

    申请日：2011-07-05

    Applicant: 경민대학산학협력단 ,  김수희

    Inventor： 김수희 ,  황인경 ,  이슬 ,  송순란

    IPC: A23L23/00 ,  A23L7/10

    CPC classification number: A23L23/00 ,  A23L7/197 ,  A23V2002/00

    Abstract: PURPOSE: A manufacturing method of grain sauce is provided to enrich the sauce with nutrients and to manufacture a nutrient rich grain sauce which is dipped or spread on Korean rice cake or bread. CONSTITUTION: 2.675 parts by weight of onion, 0.15 parts by weight of kelp, 1.65 parts by weight of spring onion, 8.625 parts by weight of pear, and 1.75 parts by weight of apples are added to 100 parts by weight of water and heated. After the water is boiled, the water is heated for 2 more hours, and the onion, kelp, spring onion, and apples are removed to manufacture dashi broth. 39 parts by weight of tofu, 17.5 parts by weight of peanuts, 5 parts by weight of soybean paste, 5 parts by weight of powdered sesame, 30 parts by weight of milk, 25 parts by weight of oligosaccharide, 37.5 parts by weight of honey, 2.5 parts by weight of salt, 7.5 parts by weight of starch, and 25 parts by weight of water are added to 100 parts by weight of the dashi broth, and blended to manufacture a crushed mixture material. 100 parts by weight of barley, 100 parts by weight of adlay, 100 parts by weight of red beans, 80 part by weight of glutinous rice, 50 parts by weight of mung beans, 80 parts by weight of unpolished rice, 100 parts by weight of corn, 50 parts by weight of black rice, 50 parts by weight of foxtail millet, 50 parts by weight of hog millet, 40 parts by weight of black soybean, and 50 parts by weight of black sesame are steeped in water at room temperature for 3 hours. The steeped grains are pulverized to manufacture pre-processed cereal. The pre-processed cereal is baked in a low heat for 5 minutes. The crushed mixture material is added to the baked pre-processed cereal and heated. Once the crushed mixture is boiling, the crushed mixture is heated for 5 more minutes at a low heat. [Reference numerals] (AA) Start; (BB) End; (S110) Step of generating a dashi broth; (S120) Step of generating a crushed material by adding various materials into the dashi broth; (S130) Step of generating pre-processing cereals after steeping and pulverizing cereals; (S140) Step of heating by adding the crushed material in the pre-processing cereals

    Abstract translation: 目的：提供谷物酱的制作方法，以丰富酱汁的营养成分，并制作营养丰富的酱油，浸泡或散布在韩国的米糕或面包上。 构成：向100重量份的水中加入2.675重量份的洋葱，0.15重量份的海带，1.65重量份的葱，8.625重量份的梨和1.75重量份的苹果。 水煮沸后，将水再加热2小时，将洋葱，海带，洋葱和苹果除去，制造达斯肉汤。 39重量份的豆腐，17.5重量份的花生，5重量份的大豆酱，5重量份的芝麻粉，30重量份的乳，25重量份的寡糖，37.5重量份的蜂蜜 ，2.5重量份的盐，7.5重量份的淀粉和25重量份的水加入到100重量份的发酵液中，并混合以制备粉碎的混合物材料。 100重量份大麦，100重量份adlay，100重量份红豆，80重量份糯米，50重量份绿豆，80重量份未糙米，100重量份 的玉米，50重量份的黑米，50重量份的尾巴小米，50重量份的猪粟，40重量份的黑豆和50重量份的黑芝麻在室温下浸泡在水中 3个小时。 将浸泡的谷物粉碎以制造预处理的谷物。 将预处理的谷物在低温下烘烤5分钟。 将破碎的混合物材料加入到烘烤的预处理谷物中并加热。 一旦粉碎的混合物沸腾，粉碎的混合物在低热下加热5分钟。 （附图标记）（AA）开始; （BB）结束; （S110）生成肉汤的步骤; （S120）通过将各种材料添加到达氏肉汤中产生粉碎材料的步骤; （S130）浸渍和粉碎谷物之后产生预处理谷物的步骤; （S140）通过在预处理谷物中添加粉碎材料进行加热的步骤

    곡물소스 및 그 제조 방법
    6.
    发明授权
    곡물소스 및 그 제조 방법 有权
    谷物酱及其制造方法

    公开(公告)号：KR101308631B1

    公开(公告)日：2013-09-17

    申请号：KR1020110066349

    申请日：2011-07-05

    Applicant: 경민대학산학협력단 ,  김수희

    Inventor： 김수희 ,  황인경 ,  이슬 ,  송순란

    IPC: A23L23/00 ,  A23L7/10

    Abstract: 본 발명은 곡물소스 및 그 제조 방법에 관한 것으로서, 보다 상세하게는 곡물들을 주원료로 하는 소스 및 그 제조 방법에 관한 것이다. 본 발명에 따른 곡물소스 제조 방법은 물에 양파, 다시마, 대파, 배 및 사과가 첨가되어 가열된 후, 양파, 다시마, 대파, 배 및 사과가 제거되어 다싯물이 생성되는 단계, 다싯물에 두부, 땅콩, 된장, 깨소금, 우유, 올리고당, 꿀, 소금, 전분 및 물이 첨가된 후 분쇄되어 분쇄물이 생성되는 단계, 곡물류가 상온의 물에 3시간 동안 수침된 후 분쇄되어 전처리곡물류가 생성되는 단계 및 전처리곡물류에 분쇄물이 첨가된 후 가열처리되는 단계를 포함한다. 본 발명에 따라 제조된 곡물소스는 여러 가지 곡물들을 주원료로 하므로 영양이 풍부할 뿐만 아니라 맛도 좋으므로 현대인 특히 어린이들의 영양 섭취를 용이하게 할 수 있다.

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