KR101148354B1 - seaweeds sauce - Google Patents
seaweeds sauce Download PDFInfo
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- KR101148354B1 KR101148354B1 KR1020080134022A KR20080134022A KR101148354B1 KR 101148354 B1 KR101148354 B1 KR 101148354B1 KR 1020080134022 A KR1020080134022 A KR 1020080134022A KR 20080134022 A KR20080134022 A KR 20080134022A KR 101148354 B1 KR101148354 B1 KR 101148354B1
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- mackerel
- concentrate
- sun salt
- kelp
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/202—Algae extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Seasonings (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
본 발명은 감태 또는 다시마의 농축액을 제조하는 제1단계; 고등어 또는 전갱이의 농축액을 제조하는 제2단계; 무우말랭이 또는 당근의 농축액을 제조하는 제3단계; 상기 제1단계, 제2단계 및 제3단계에서 각각 제조된 농축액을 혼합하는 제4단계 및 상기 제4단계에 의해 혼합된 혼합농축액을 90 ~ 100℃의 온도에서 살균하는 제5단계를 포함하여 이루어지는 것을 특징으로 하는 해조간장용 조미액의 제조방법에 관한 것이다.The present invention comprises a first step of preparing a concentrate of Ecklonia cava or kelp; A second step of preparing a concentrate of mackerel or horse mackerel; A third step of preparing a concentrate of radishes or carrots; Including the fourth step of mixing the concentrate prepared in the first step, the second step and the third step and the fifth step of sterilizing the mixed concentrate mixed by the fourth step at a temperature of 90 ~ 100 ℃ It relates to a method for producing a seaweed soy sauce seasoning liquid, characterized in that made.
본 발명의 실시로 간장의 맛있는 맛을 내는 아미노산의 원천으로 해조류 및 액젓을 이용하여 영양가가 높은 해조류를 이용한 간장용 조미액을 제공할 수 있다.In the practice of the present invention, it is possible to provide soy sauce seasoning using algae having high nutritional value by using seaweed and fish sauce as a source of amino acid that gives a delicious taste of soy sauce.
다시마, 감태, 고등어, 전갱이, Kelp, mackerel, mackerel, horse mackerel,
Description
본 발명은 다시마, 감퇴 등 천연해조류를 주재료로 이용하여 제조하는 해조간장용 조미액의 제조방법에 관한 것이다.The present invention relates to a method for preparing seaweed soy sauce seasoning liquid prepared using natural seaweed such as kelp and decay as a main material.
산업의 고도화와 그에 따른 생활방식의 변화에 따라 우리의 식생활 형태 및 습관도 급격히 변화하고 있으며 이에 따른 식생활은 대량생산된 재료와 간소화된 식습관으로 변화되고 있다.According to the advancement of industry and the change of lifestyles, our dietary habits and habits are also rapidly changing, and the dietary habits are changing to mass-produced materials and simplified eating habits.
하지만, 획일적인 음식 문화는 각종 성인병의 원인이 되어 최근 성인병 발병률의 증가는 식습관이 그 주요 원인 중 하나라고 할 수 있다.However, the uniform food culture causes various diseases, and the recent increase in the incidence of adult diseases can be said that eating habits are one of the main causes.
이런 추세로 말미암아 소비자들의 건강에 대한 관심이 날로 증가하고 있는 데, 식품에 있어 영양학적인 측면에서 기존의 식품에 생리활성 요소를 가미한 기능성 식품의 생산과 개발이 많이 이루어지고 있다.Due to this trend, consumers' interest in health is increasing day by day. In the nutritional aspect of food, there is a lot of production and development of functional foods that add bioactive elements to existing foods.
한편, 간장은 매일같이 우리들의 식탁에서 어떠한 형태로든 접할 수 있는 조미식품으로, 그 제조과정에 따라 크게 다섯 가지로 나눌 수 있다.On the other hand, soy sauce is a seasoning food that can be found in our table every day, and can be divided into five kinds according to the manufacturing process.
첫째, 콩을 증자하여 자연 발효시켜 만든 메주와 식염수를 혼합하여 발효시킨 재래식 한식간장이 있으며, 둘째, 대두, 탈지대두 또는 곡류 등을 제국하여 식염수로 발효시켜 만든 양조간장, 셋째, 단백질 또는 탄수화물을 함유한 원료를 산으로 가수분해하여 가공한 산분해간장, 넷째, 단백질 또는 탄수화물을 함유한 원료를 효소로 가수분해하여 가공한 효소분해간장, 다섯째, 한식간장 또는 양조간장에 산분해간장 혹은 효소분해간장을 적정비율로 혼합하여 가공한 혼합간장이 있다.First, there is a traditional Korean soy sauce made by mixing soju with saline and saline solution by increasing the amount of soybeans. Acid-decomposed soy sauce processed by hydrolyzing the raw material containing acid, and fourth, enzyme-degraded soy sauce processed by hydrolyzing the raw material containing protein or carbohydrate with enzyme, and fifth, acid-decomposed soy sauce or enzymatic digestion into Korean soy sauce or brewed soy sauce. There is mixed soy sauce processed by mixing soy sauce at an appropriate ratio.
그런데 산 분해 간장은 산분해과정에서 생성되는 MCPD(3-Monochloro-1,2-propandiol)와 DCP(1,3-dichloro-2-propanol)가 유해성 논란에 휘말려 사회문제화 되고 있다. (강윤미, 정순경, 백현동, 조성환: 멸치액젓을 이용한 양조간장의 발효과정 중 이화학적 성분변화. 한국식품영양과학회지, p.888-893 (2001) 강윤미 등, 2001)However, acid-decomposed soy sauce has become a social problem because MCPD (3-Monochloro-1,2-propandiol) and DCP (1,3-dichloro-2-propanol) produced during acid decomposition are involved in the debate. (Kang Yun-mi, Soon-kyung Jeong, Hyun-dong Baek, and Sung-hwan Jo: Changes in Physicochemical Components of Fermented Soy Sauce Using Anchovy Sauce. Korean Society of Food Science and Nutrition, p.888-893 (2001)
한편, 종래의 간장용 조미액은 맛있는 맛을 내는 아미노산들의 유일한 원천으로 메주만을 택하고 있는데, 그 원천의 제한으로 말미암아 더욱 맛있는 간장용 조미액을 제조하기에는 한계가 있었다.On the other hand, the conventional soy sauce seasoning is selected only meju as the only source of amino acids that taste delicious, due to the limitation of the source there was a limit to prepare a more delicious soy sauce seasoning.
상기한 문제를 해결하기 위하여, 본 발명은 간장의 맛있는 맛을 내는 아미노산의 원천으로 해조류 및 액젓을 이용하여 영양가가 높은 간장용 조미액을 제공하는 것을 목적으로 한다. 또한, 화학첨가제를 넣지 않음으로써 친환경적이면서 몸에 이로운 간장용 조미액을 제공하는 것을 목적으로 한다.In order to solve the above problems, an object of the present invention is to provide a soy sauce seasoning solution with high nutritional value by using seaweed and fish sauce as a source of amino acid that tastes soy sauce. In addition, it is an object to provide a soy sauce seasoning solution that is environmentally friendly and beneficial to the body by not adding a chemical additive.
상기한 목적을 달성하기 위하여, 본 발명은
감태 또는 다시마의 농축액을 제조하는 제1단계;
고등어 또는 전갱이의 농축액을 제조하는 제2단계;
무우말랭이 또는 당근의 농축액을 제조하는 제3단계;
상기 제1단계, 제2단계 및 제3단계에서 각각 제조된 농축액을 혼합하는 제4단계; 및
상기 제4단계에 의해 혼합된 혼합농축액을 90 ~ 100℃의 온도에서 살균하는 제5단계를 포함하여 이루어지되,
상기 제 1단계는,
감태 또는 다시마를 채취하여 그늘에서 해풍에 의하여 건조하는 단계;
상기 해풍에 의해 건조된 감태 또는 다시마를 물과 함께 2시간 ~ 3시간 정도 끓여서 농축액을 만드는 단계;
만들어진 농축액에 천일염을 첨가하여 염도를 조절하는 단계; 및
천일염이 첨가된 농축액을 옹기에 넣어 6개월 동안 숙성시키는 단계를 포함하고,
상기 제2단계는,
고등어 또는 전갱이를 여과 및 농축과정을 통하여 액젖을 만드는 단계;
상기 액젓에 천일염을 첨가하는 단계; 및
천일염이 첨가된 농축액을 옹기에 넣어 1년 3개월에서 6개월의 기간 동안 숙성시키는 단계를 포함하여 이루어지며,
상기 여과 및 농축과정은,
고등어 또는 전갱이를 세척하고 물기를 없애는 제습과정;
물기를 없앤 고등어 또는 전갱이에 천일염을 첨가하는 가염과정;
천일염이 첨가된 고등어 또는 전갱이를 12개월 이상 숙성시키는 제1차 숙성과정;
제1차 숙성과정을 통하여 숙성된 고등어 또는 전갱이를 잘게 파쇄하는 파쇄과정; 및
파쇄과정을 통하여 잘게 파쇄된 고등어 또는 전갱이에게서 잔뼈 등을 걸러내는 여과 및 농축과정을 포함하여 이루어지고,
제 3단계는,
무우말랭이 또는 당근을 그늘에서 해풍에 의하여 건조하는 단계;
상기 해풍에 의해 건조된 무우말랭이 또는 다시마를 물과 함께 2시간 ~ 3시간 정도 끓여서 농축액을 만드는 단계;
만들어진 농축액에 천일염을 첨가하여 염도를 조절하는 단계; 및
천일염이 첨가된 농축액을 옹기에 넣어 6개월 동안 숙성시키는 단계를 포함하여 이루어진다.In order to achieve the above object, the present invention
Preparing a concentrated solution of Ecklonia cava or kelp;
A second step of preparing a concentrate of mackerel or horse mackerel;
A third step of preparing a concentrate of radishes or carrots;
A fourth step of mixing the concentrates prepared in the first, second and third steps, respectively; And
Including the fifth step of sterilizing the mixed concentrate mixed by the fourth step at a temperature of 90 ~ 100 ℃,
The first step,
Collecting Ecklonia cava or kelp and drying by sea breeze in the shade;
Boiling condensed Ecklonia cava or kelp dried by the sea breeze with water for 2 hours to 3 hours to form a concentrate;
Adjusting the salinity by adding sun salt to the prepared concentrate; And
Putting the concentrated salt added with sun salt into pottery for 6 months, and
The second step comprises:
Making mackerel or horse mackerel liquid milk through filtration and concentration;
Adding sun salt to the fish sauce; And
It comprises the step of aging for a period of 1 year 3 months to 6 months by adding the concentrated salt added to the sun salt,
The filtration and concentration process,
Dehumidification to clean and dry the mackerel or horse mackerel;
A salting process of adding sun salt to the dried mackerel or horse mackerel;
A first ripening process for ripening mackerel or horse mackerel with sun salt added for at least 12 months;
A crushing process of finely crushing the mackerel or horse mackerel aged through the first aging process; And
Filtration and concentration to filter out fine bones from finely crushed mackerel or horse mackerel through crushing,
The third step is
Drying the radish dried carrots or carrots in a shade by sea wind;
Boiling the dried radish or kelp dried with sea water for 2 hours to 3 hours to make a concentrate;
Adjusting the salinity by adding sun salt to the prepared concentrate; And
It comprises the step of aging for 6 months in the concentrate containing the added natural salt.
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상기한 구성에 의한 실시로 발생하는 효과는 다음과 같다.The effect which arises by implementation by said structure is as follows.
첫째, 간장의 맛있는 맛을 내는 아미노산의 원천으로 해조류 및 액젖을 이용하여 영양가가 높은 간장용 조미액을 제공할 수 있다.First, using seaweed and liquid milk as a source of amino acid to taste the delicious taste of soy sauce can provide a high nutritious soy sauce seasoning solution.
두 번째, 화학첨가제를 넣지 않음으로써 친환경적이면서 몸에 이로운 간장용 조미액을 제공할 수 있다.Second, by adding no chemical additives can provide an eco-friendly and beneficial soy sauce seasoning.
이하에서는 첨부된 도 1을 참고하여 본 발명을 상세하게 설명하다. 도 1은 본 발명의 구체적인 실시예이다.Hereinafter, with reference to the accompanying Figure 1 will be described in detail the present invention. 1 is a specific embodiment of the present invention.
본 발명은 감태 또는 다시마의 농축액을 제조하는 제1단계; 고등어 또는 전갱이의 농축액을 제조하는 제2단계; 무우말랭이 또는 당근의 농축액을 제조하는 제3단계; 상기 제1단계, 제2단계 및 제3단계에서 각각 제조된 농축액을 혼합하는 제4단계 및 상기 제4단계에 의해 혼합된 혼합농축액을 90 ~ 100℃의 온도에서 살균하는 제5단계로 구성된다. The present invention comprises a first step of preparing a concentrate of Ecklonia cava or kelp; A second step of preparing a concentrate of mackerel or horse mackerel; A third step of preparing a concentrate of radishes or carrots; And a fourth step of mixing the concentrates prepared in the first, second and third steps, respectively, and a fifth step of sterilizing the mixed concentrate mixed by the fourth step at a temperature of 90 to 100 ° C. .
감태 또는 다시마의 농축액을 제조하는 단계는 감태 또는 다시마를 채취하여 그늘에서 해풍에 의하여 건조하는 단계; 상기 해풍에 의해 건조된 감태 또는 다시마를 물과 함께 2시간 ~ 3시간 정도 끓여서 농축액을 만드는 단계; 만들어진 농축액에 천일염을 첨가하여 염도를 조절하는 단계; 천일염이 첨가된 농축액을 옹기에 넣어 6개월 동안 숙성시키는 단계로 구성된다.The step of preparing a concentrate of Ecklonia cava or kelp may be obtained by collecting the Ecklonia cava or kelp and drying by sea breeze in the shade; Boiling condensed Ecklonia cava or kelp dried by the sea breeze with water for 2 hours to 3 hours to form a concentrate; Adjusting the salinity by adding sun salt to the prepared concentrate; It is composed of the step of aging for 6 months in the concentrate added to the sun salt.
감태 또는 다시마를 해풍에 의해 건조하는 단계는 다시마 또는 감태를 채취하여 해풍에 의한 자연건조시킨다. 이때 주의할 점은 직사광선을 피하고 해풍에 의한 약 3 ~ 4시간 정도 건조하여 일정량의 수분을 제거한다.Drying the Ecklonia cava or kelp by sea wind is carried out by seaweed and the Ecklonia cava and naturally dried by sea breeze. Attention should be taken to avoid direct sunlight and to dry for 3-4 hours by sea wind to remove a certain amount of moisture.
다시마, 감태와 같은 해조류에는 카로틴류?크산토필류?엽록소 등의 여러 가지 색소 외에 탄소 동화작용으로 만들어지는 마니트?라미나린 등의 탄수화물과 세포벽의 성분인 알긴산이 많이 들어 있고, 요오드?비타민 B2?글루탐산 등의 아미노산이 들어 있다. 성분은 종류에 따라서 다르지만, 대체로 수분 16%, 단백질 7%, 지방 1.5%, 탄수화물 49%, 무기염류 26.5% 정도이며, 탄수화물의 20%는 섬유소이고 나머지는 알긴산과 라미나린 등 다당류이다. 특히 요오드, 칼륨, 칼슘 등 무기염류가 많이 들어 있으므로, 다시마를 조금씩 자주 먹는 것은 무기염류의 공급을 위해서 좋다. 다시마에 들어 있는 라미닌이라는 아미노산은 혈압을 낮추는 효과가 있다.Seaweeds such as kelp and E. coli contain many carbohydrates such as carotene, xanthophyll and chlorophyll, as well as carbohydrates such as manit and laminarin, which are made by carbon assimilation, and alginic acid, a component of cell walls. Amino acids such as glutamic acid are contained. The ingredients vary depending on the type, but are generally 16% moisture, 7% protein, 1.5% fat, 49% carbohydrate, and 26.5% inorganic salts. 20% of the carbohydrates are fiber and the rest are polysaccharides such as alginic acid and laminarin. In particular, since many inorganic salts such as iodine, potassium, calcium, etc., eating a little bit of kelp is good for the supply of inorganic salts. The amino acid called laminin in kelp is effective in lowering blood pressure.
감태 또는 다시마의 농축액을 제조하는 단계는 해풍에 의해 건조된 감태 또는 다시마에 물을 혼합한 다음 약 2시간 정도 끓여서 농축액을 만든다. 이때 혼합되는 물의 양 및 끓이는 시간은 실시조건에 따라 다양하게 조정하여 실시할 수 있다.In the step of preparing a concentrate of Ecklonia cava or kelp, water is mixed with Ecklonia cava or kelp dried by sea breeze, and then boiled for about 2 hours to make a concentrate. At this time, the amount of water to be mixed and the boiling time can be carried out by variously adjusting according to the implementation conditions.
농축액에 천일염을 첨가하는 단계는 농축액에 천일염을 첨가하여 염도를 조정하는 단계로서, 바람직하게는 천일염을 첨가한다.Adding the sun salt to the concentrate is a step of adjusting the salinity by adding the sun salt to the concentrate, preferably a sun salt is added.
천일염이 첨가된 농축액을 숙성시키는 단계는 천일염이 첨가된 감태 또는 다시마 농축액을 6개월 이상이 기간 동안 옹기에 담아 숙성시킨다.In the step of aging the concentrated salt added with natural salts, the added salt or kelp concentrates added with natural salts are aged in pots for at least 6 months.
액젓 농축액 제조하는 단계.Preparing a fish sauce concentrate.
여과 및 농축과정을 거친 고등어 및 전갱이의 액젓에 천일염을 혼합한다. 그리고 옹기에서 1년 3개월에서 2년의 기간 동안 숙성시킨다.Natural salt is mixed in the fish sauce of mackerel and horse mackerel after filtration and concentration. And mature in Onggi for 1 year 3 months to 2 years.
이때 여과 및 농축과정은 고등어 또는 전갱이를 세척하고 물기를 없애는 제습과정; 물기를 없앤 고등어 또는 전갱이에 천일염을 첨가하는 가염과정; 천일염이 첨가된 고등어 또는 전갱이를 12개월 이상 숙성시키는 제1차 숙성과정; 제1차 숙성과정을 통하여 숙성된 고등어 또는 전갱이를 잘게 파쇄하는 파쇄과정; 및 파쇄과정을 통하여 잘게 파쇄된 고등어 또는 전갱이에게서 잔뼈 등을 걸러내는 여과 및 농축과정으로 구성할 수 있다.At this time, the filtration and concentration process is a dehumidification process for washing the mackerel or horse mackerel and water; A salting process of adding sun salt to the dried mackerel or horse mackerel; A first ripening process for ripening mackerel or horse mackerel with sun salt added for at least 12 months; A crushing process of finely crushing the mackerel or horse mackerel aged through the first aging process; And through the crushing process may be composed of a filtration and concentration process to filter the fine bones and the like from finely crushed mackerel or horse mackerel.
무우말랭이 및 당근의 농축액 제조.Preparation of concentrates of radishes and carrots.
무우말랭이 및 당근을 해풍을 이용하여 햇빛을 피하여 말린 후에, 물을 부어 2시간 정도 끓여서 농축액을 만든다. 그리고 전술한 봐와 같이 천일염을 농축액과 혼합하여 옹기에 넣어 발효시킨다. 이때 발효시키는 기간은 1년 3개월에서 2년 사이가 적당하다. 즉, 무우말랭이 또는 당근을 그늘에서 해풍에 의하여 건조하는 단계; 상기 해풍에 의해 건조된 무우말랭이 또는 다시마를 물과 함께 2시간 ~ 3시간 정도 끓여서 농축액을 만드는 단계; 만들어진 농축액에 천일염을 첨가하여 염도를 조절하는 단계; 천일염이 첨가된 농축액을 옹기에 넣어 6개월 동안 숙성시키는 단계로 구성할 수 있는 것이다.After drying the radish and carrots using sea breeze to avoid sunlight, pour water and boil for 2 hours to make a concentrate. Then, as described above, the natural salt is mixed with the concentrated solution and fermented into an onggi. The fermentation period is appropriate for 1 year 3 months to 2 years. That is, drying the radish dried carrots or carrots in the shade by sea wind; Boiling the dried radish or kelp dried with sea water for 2 hours to 3 hours to make a concentrate; Adjusting the salinity by adding sun salt to the prepared concentrate; It is possible to configure the step of aging for 6 months to put the concentrated salt added to the sun salt.
농축액의 혼합 및 살균.Mixing and sterilizing the concentrate.
전술한 과정을 통하여 발효된 감태 또는 다시마 농축액, 고등어 또는 전갱이 농축액. 및 무우말랭이 또는 당근의 농축액을 혼합한다. 그리고 혼합된 농축액을 약 90 ~ 100℃의 온도로 살균한다.E. coli or kelp concentrate, mackerel or horse mackerel concentrate fermented through the above-described process. And a concentrate of radish dried carrots or carrots. And the mixed concentrate is sterilized at a temperature of about 90 ~ 100 ℃.
그리고 살균 후에는 밀봉하여 보관하거나 제품의 규격별로 포장한다. 이때에도 발효는 진행하게 되고 기간이 오래되면 될 수 아미노산을 맛을 내는 화학요소가 더 많아지게 된다.After sterilization, seal it or store it according to the product standard. The fermentation also proceeds, and the longer the period, the more chemical elements that taste amino acids.
도 1은 본 발명의 제1실시예의 절차도이다.1 is a flowchart of a first embodiment of the present invention.
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| KR102527644B1 (en) | 2022-02-09 | 2023-04-28 | 이석희 | The method of manufacturing the seasoning powder and the seasoning powder prepared thereby. |
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| CN103598568A (en) * | 2013-11-25 | 2014-02-26 | 吴基仔 | Production method of seasoning health-care soybean sauce |
| KR102108060B1 (en) * | 2018-10-29 | 2020-05-08 | 서해수산푸드 주식회사 | Seasoning Sauce for Cooking Meat, and Method for Manufacturing the Same |
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