公开(公告)号：KR100476072B1

公开(公告)日：2005-03-10

申请号：KR1020020007780

申请日：2002-02-09

Applicant: 왕학보 ,  한국식품연구원

Inventor： 차환수 ,  왕학보

IPC: A23L1/202

Abstract: 본 발명은 자장면의 원료로 사용되는 춘장을 가공하는 방법에 관한 것으로 원료춘장을 60∼120중량부에 식용유지를 20∼40중량부 넣고 원료춘장과 식용유지 합의 100중량부에 대하여 식용의 유화제로서 모노글리세라이드 0.03∼0.1중량부와 레시틴(lecithin) 0.005∼0.03중량부를 첨가하고, 토코페롤 항산화제를 0.01∼0.1중량부 첨가하여 통상의 방법에 따라 90∼115℃까지 20∼60분간 볶아주는 것을 특징으로 하는 볶음춘장의 제조방법을 제공하는 것이다.

公开(公告)号：KR1020030068001A

公开(公告)日：2003-08-19

申请号：KR1020020007780

申请日：2002-02-09

Applicant: 왕학보 ,  한국식품연구원

Inventor： 차환수 ,  왕학보

IPC: A23L1/202

Abstract: PURPOSE: A process of preparing roasted chun jang as a raw material for jajang is provided. The product permits anyone to produce palatable jajang sauce as a raw material for jajangmyon easily at home and aids in maintaining the taste of jajang sauce in which the freshness of vegetables and meats is maintained. CONSTITUTION: About 20 to 40 parts by weight of edible oil and fat are added to 60 to 120 parts by weight of a chun jang material to give a mixture. Then, 0.03 to 0.1 parts by weight of monoglyceride and 0.005 to 0.03 parts by weight of lecithin as an edible emulsifier is added to 100 parts by weight of the mixture, added with 0.01 to 0.1 parts by weight of an antioxidant and then roasted at 90 to 115 deg.C for 20 to 60 min. The roasted chun jang product permits the exclusion of a roasting process requiring a long period of time for cooking a Chinese restaurant and avoids oxidation caused by frequent use of animal fat.

Abstract translation: 目的：提供烤姜春为原料的制作工艺。 该产品允许任何人在家中轻松生产可口的酱油作为jajangmyon的原料，有助于保持蔬菜和肉类的新鲜度保持的Jajang酱的味道。 构成：将约20〜40重量份的食用油脂加入到60〜120重量份的弹簧材料中，得到混合物。 然后，向100重量份的混合物中加入0.03〜0.1重量份的单甘油酯和0.005〜0.03重量份作为食用乳化剂的卵磷脂，加入0.01〜0.1重量份抗氧化剂，然后在90℃下焙烧 至115℃，持续20至60分钟。 烤春季产品允许排除需要长时间烹饪中国餐馆的焙烧过程，并避免频繁使用动物脂肪引起的氧化。

公开(公告)号：KR100435581B1

公开(公告)日：2004-06-10

申请号：KR1020020007781

申请日：2002-02-09

Applicant: 한국식품연구원

Inventor： 차환수 ,  왕학보

IPC: A23L1/39

Abstract: PURPOSE: A process of preparing jajang sauce using chun jang which has been named "Chinese fermented soybean paste" in Korea is provided. The product permits anyone to produce food such as jajangmyon or jajangpap easily by adding meats and vegetables to his/her liking and subjecting to a simple steaming treatment at a job site. CONSTITUTION: A mixture of 25 to 50 parts by weight of purified water, 2 to 7 parts by weight of sugar, 1 to 5 parts by weight of purified salt, 0.1 to 3 parts by weight of nucleotide seasoning material, 0.1 to 1.5 parts by weight of vegetable protein and 0.1 to 2 parts by weight of animal protein is slowly agitated and added with 5 to 13 parts by weight of starch. Thereafter, the mixture is reheated with 0.3 to 2.5 parts by weight of garlic and 0.2 to 1.5 parts by weight of ginger when it begins to have a desired viscosity and added with 20 to 45 parts by weight of roasted chun jang, 3 to 7 parts by weight of liquid fructose, 0.2 to 2 parts by weight of oyster sauce, 0.1 to 2 parts by weight of meat extract, followed by 0.1 to 2 parts by weight of clear strained rice wine.

Abstract translation: 目的：使用已被命名为“中国发酵大豆酱”的春参制备辣酱酱的过程。 在韩国提供。 该产品允许任何人轻松生产食品，如jajangmyon或jajangpap，方便地根据自己的喜好加入肉类和蔬菜，并在工作现场进行简单的蒸汽处理。 构成：将25〜50重量份纯化水，2〜7重量份糖，1〜5重量份纯化盐，0.1〜3重量份核苷酸调味料，0.1〜1.5重量份 缓慢搅拌植物蛋白质重量和0.1-2重量份动物蛋白质并加入5-13重量份淀粉。 此后，当混合物开始具有所需粘度并加入20-45重量份焙烤春姜时，将该混合物再加热到0.3-2.5重量份大蒜和0.2-1.5重量份姜，3-7份 的液体果糖，0.2至2重量份的蚝油，0.1至2重量份的肉提取物，然后是0.1至2重量份的透明应变米酒。

公开(公告)号：KR1020030068002A

公开(公告)日：2003-08-19

申请号：KR1020020007781

申请日：2002-02-09

Applicant: 한국식품연구원

Inventor： 차환수 ,  왕학보

IPC: A23L1/39

CPC classification number: A23L23/00 ,  A23L5/27 ,  A23L11/09 ,  A23L27/105 ,  A23L27/21 ,  A23L27/22 ,  A23L27/31 ,  A23L29/212

Abstract: PURPOSE: A process of preparing jajang sauce using chun jang which has been named "Chinese fermented soybean paste" in Korea is provided. The product permits anyone to produce food such as jajangmyon or jajangpap easily by adding meats and vegetables to his/her liking and subjecting to a simple steaming treatment at a job site. CONSTITUTION: A mixture of 25 to 50 parts by weight of purified water, 2 to 7 parts by weight of sugar, 1 to 5 parts by weight of purified salt, 0.1 to 3 parts by weight of nucleotide seasoning material, 0.1 to 1.5 parts by weight of vegetable protein and 0.1 to 2 parts by weight of animal protein is slowly agitated and added with 5 to 13 parts by weight of starch. Thereafter, the mixture is reheated with 0.3 to 2.5 parts by weight of garlic and 0.2 to 1.5 parts by weight of ginger when it begins to have a desired viscosity and added with 20 to 45 parts by weight of roasted chun jang, 3 to 7 parts by weight of liquid fructose, 0.2 to 2 parts by weight of oyster sauce, 0.1 to 2 parts by weight of meat extract, followed by 0.1 to 2 parts by weight of clear strained rice wine.

Abstract translation: 目的：提供在韩国被称为“中国发酵大豆酱”的春姜制备酱油酱的过程。 该产品允许任何人通过在他/她的喜好中加入肉类和蔬菜并在工作场所进行简单的蒸汽处理，容易地生产诸如jajangmyon或jajangpap的食物。 构成：将25〜50重量份纯化水，2〜7重量份糖，1〜5重量份纯化盐，0.1〜3重量份核苷酸调味料，0.1〜1.5重量份 将植物蛋白重量和0.1〜2重量份动物蛋白质缓慢搅拌并加入5〜13重量份的淀粉。 此后，当开始具有所需粘度并加入20〜45重量份的烘烤春姜，3〜7份的时候，将该混合物加热至0.3〜2.5重量份的大蒜和0.2〜1.5重量份的姜 的液体果糖，0.2〜2重量份的牡蛎酱，0.1〜2重量份的肉提取物，然后是0.1〜2重量份的澄清的应变米酒。