KR-20260066847-A - Method for manufacturing a stick type miso stew sauce, And the stick type miso stew sauce manufactured by the method

Abstract

The present invention relates to a method for manufacturing a stick-type soybean paste stew sauce and a stick-type soybean paste stew sauce manufactured by the above method. Specifically, by providing a stick-type soybean paste stew sauce manufactured by mixing soybean paste with vegetable paste, and mixing the mixture of soybean paste and vegetable paste into an anchovy-based broth to form a sauce, and then packaging the resulting product in a stick, The present invention relates to a method for manufacturing a stick-type soybean paste stew sauce that allows consumers to conveniently cook soybean paste stew according to the number of servings and to easily consume the stew without the need for a separate broth preparation process.

Inventors

• 차미나

Assignees

• 차미나

Dates

Publication Date

20260512

Application Date

20241105

Claims (6)

1. Step 1, mixing vegetable paste into soybean paste; A second step of brewing an anchovy-based broth; A third step of preparing a sauce by mixing the mixture from the first step with the broth from the second step; A method for manufacturing a stick-type soybean paste stew sauce, characterized by comprising: a fourth step of packaging into a stick shape after the third step above.
2. In claim 1, The vegetable paste of the first step above is, A method for manufacturing a stick-type soybean paste stew sauce characterized by being mixed in a ratio of red chili pepper 1 : green coriander 1 : barley flour 0.3 : black soybean powder 0.3 : salt 0.5.
3. In claim 1, The broth of the second step above is, A method for preparing a stick-type soybean paste stew sauce, characterized by mixing 300g of anchovy powder, 30g of kelp, 2 onions, 500g of radish, 3 white parts of green onions, and 1 cup of rice wine with 5L of purified water, steeping the mixture in cold water at a temperature of 0 to 20℃ for 10 minutes, and then boiling it as is for about 30 to 40 minutes.
4. In claim 1, The source of the above third step is, Based on 1.56L of the broth from the second step above, mix 950g of the mixture from the first step above, The mixing of the above broth and mixture is, A method for manufacturing stick-type soybean paste stew sauce, characterized by being carried out by stir-frying at a temperature of 70℃ for 5 minutes.
5. Stick-type soybean paste stew manufactured by the manufacturing method described in claim 1.
6. In claim 5, A stick-type soybean paste stew characterized by using 500ml of water mixed into one packet of the above stick-type soybean paste stew.

Description

Method for manufacturing a stick-type miso stew sauce and the stick-type miso stew sauce manufactured by the method The present invention relates to a method for manufacturing a stick-type soybean paste stew sauce and a stick-type soybean paste stew sauce manufactured by the above method. Specifically, by providing a stick-type soybean paste stew sauce manufactured by mixing soybean paste with vegetable paste, and mixing the mixture of soybean paste and vegetable paste into an anchovy-based broth to form a sauce, and then packaging the resulting product in a stick, The present invention relates to a method for manufacturing a stick-type soybean paste stew sauce that allows consumers to conveniently cook soybean paste stew according to the number of servings and to easily consume the stew without the need for a separate broth preparation process. Soybean paste is a representative traditional Korean fermented paste. Doenjang is used as a main ingredient in representative Korean dishes such as doenjang-guk and doenjang-jjigae, and is also used as a basic seasoning for various other dishes. With the recent increase in the number of people enjoying camping and leisure activities, there is a growing demand from consumers for food that can be easily prepared outdoors with minimal time and effort. However, since it is difficult to achieve a rich flavor with soybean paste dishes using only soybean paste and various seasonings must be added, it is inconvenient to enjoy soybean paste dishes outdoors. Broth is a particular example of this. Although seasonings for soybean paste stew and soybean paste soup are sold as actual refrigerated products, standard products come in large quantities, making storage and distribution inconvenient. In particular, recently there has been an increasing trend of consumers purchasing for single-person consumption, but the problem is that the quantity is usually too large for a single consumer to use. In addition, there are powdered ready-to-eat soybean paste soup products, but the unique flavor of the soybean paste is significantly degraded. In this regard, Registered Patent Publication No. 10-2411004 describes a method for manufacturing a soybean paste stew sauce for convenient cooking and a soybean paste stew sauce for convenient cooking manufactured according to the same. The above technology relates to a method for manufacturing a soybean paste stew sauce for convenient cooking and a soybean paste stew sauce manufactured according to the same, comprising: (A) a step of mixing soybean paste, ssamjang, and purified water and heating; (B) a step of adding gochujang and purified water to the mixture and heating; (C) a step of adding purified water to the mixture and heating until the core temperature reaches 90 to 100 ℃, and then adding flavor powder; and (D) a step of manufacturing a soybean paste stew sauce by adding beef bone powder and vegetables to the mixture containing the flavor powder while maintaining the same temperature and boiling; thereby providing a soybean paste stew that produces a deep flavor as if it had been boiled for several hours within 5 minutes. Accordingly, the applicant intends to provide a sauce for soybean paste stew provided in a stick form. Figure 1 shows a method for manufacturing a stick-type soybean paste stew sauce according to the present invention. Terms and words used in this specification and claims should not be interpreted as being limited to their ordinary or dictionary meanings, but should be interpreted in a meaning and concept consistent with the technical spirit of the invention, based on the principle that the inventor can appropriately define the concept of the terms to best describe his invention. Therefore, the embodiments described in this specification and the configurations illustrated in the drawings are merely the most preferred embodiments of the present invention and do not represent all of the technical ideas of the present invention; thus, it should be understood that various equivalents and modifications that can replace them may exist at the time of filing this application. Before proceeding with the following description with reference to the drawings, it should be noted that matters not necessary to reveal the gist of the invention, namely known configurations that a person skilled in the art with ordinary knowledge can obviously add, have not been illustrated or specifically described. The present invention relates to a method for manufacturing a stick-type soybean paste stew sauce and a stick-type soybean paste stew sauce manufactured by the above method. Specifically, by providing a stick-type soybean paste stew sauce manufactured by mixing soybean paste with vegetable paste, and mixing the mixture of soybean paste and vegetable paste into an anchovy-based broth to form a sauce, and then packaging the resulting product in a stick, The present invention relates to a method for manufacturing a stick-type soybean paste stew s