KR0171535B1 - Processing method of anchovy-soy sauce - Google Patents
Processing method of anchovy-soy sauce Download PDFInfo
- Publication number
- KR0171535B1 KR0171535B1 KR1019960010332A KR19960010332A KR0171535B1 KR 0171535 B1 KR0171535 B1 KR 0171535B1 KR 1019960010332 A KR1019960010332 A KR 1019960010332A KR 19960010332 A KR19960010332 A KR 19960010332A KR 0171535 B1 KR0171535 B1 KR 0171535B1
- Authority
- KR
- South Korea
- Prior art keywords
- soy sauce
- anchovy
- weight
- fermentation
- liquid milk
- Prior art date
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Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
Abstract
일반적으로 간장은 콩을 원료로 하여 제조된다.Soy is usually made from soy as a raw material.
본 발명은 생멸치를 천일염과 함께 1차로 액젖화하는 액젖제조공정, 액젖과 발효콩을 배합하여 3개월간 1차발효하는 공정, 1차발효된 것을 20∼22℃로 1년이상 숙성시키는 공정 그리고 살균포장하는 공정을 통하여 멸치고유의 고소한 맛과 동물성 아미노산이 풍부한 멸치를 원료로한 간장의 품질을 한층 개선하였음.The present invention is a liquid milk manufacturing process for the first liquid milking of raw anchovy with natural salt, a process of primary fermentation for three months by combining liquid milk and fermented soybean, a process of ripening the first fermented at 20 ~ 22 ℃ for more than one year and sterilization Through the packaging process, the quality of the soy sauce made from anchovy milk and anchovies rich in animal amino acids was further improved.
Description
본 발명은 멸치를 원료로한 간장 및 그 제조방법에 관한 것이다.The present invention relates to soy sauce using anchovies and a method of manufacturing the same.
간장은 콩과 밀로 간장 코오지를 만들고 소금물을 부어 1∼2개월후 숙성이 되면 코오지를 건져내어 달인 다음 상품화하는 개량식이 있고, 단백질원료를 가수분해하여 소금과 혼합한 아미노산 간장이 있으며 모두 콩을 원료로 하여 제조되고 있다. 본 발명은 이같은 식물성의 콩을 극소량 사용하고 주로 멸치를 이용하여 간장을 제조하는 것으로서 시중에서 유통되는 멸치가 건조멸치를 제외하고는 액젖으로 보급되어 단순히 김치용원료로만 사용될 뿐이며 상기한 재래식 콩간장의 질도 높지 아니하므로 품질의 향상도 꾀하고자 개발된 것이다.Soy sauce is made with soybean and wheat soy cooji, pour brine, and matures after 1 ~ 2 months. It is manufactured as. The present invention uses a very small amount of such vegetable beans and mainly to produce soy sauce using anchovies, except that dry anchovies are commercially available as a raw material for kimchi, except for dry anchovies, the quality of the conventional soy sauce Since it is not high, it was developed to improve quality.
참고적으로 한국 특허출원 87-485호는 멸치젓 간장의 제조방법을 예시하고 있으나 그 공정은 생멸치 70∼80중량%와 식염 20∼30중량%을 20∼23℃로 8∼15개월간 발효시킨다는 것을 예시하고 있으나 이같은 단순 정치 발효로 과연 이미(異味) 이취(異臭)가 없는 고유의 간장과 같은 수준의 제품을 얻었다는 데이타의 제공이 없어 산업상이용가능성이 없는 것이다.For reference, Korean Patent Application No. 87-485 exemplifies a method of preparing anchovy soy sauce, but the process shows that 70 to 80% by weight of raw anchovy and 20 to 30% by weight of salt are fermented at 20 to 23 ° C. for 8 to 15 months. However, such a simple political fermentation does not provide any data that the product has obtained the same level of soy sauce as it has not already smelled.
본 발명은 멸치를 액젖화하고, 이것에 발효숙성된 메주를 소량 배합하여 장기숙성 발효한 재래식 콩간장보다 영양적으로 우수하며 맛, 향, 색택등이 우수한 새로운 멸치를 이용한 간장의 제공에 목적이 있다. 이하 본 발명의 간장 제조공정을 공정별로 설명한다.The present invention is an object of the present invention to provide soy sauce using a new anchovy, which is nutritionally superior to the conventional soy sauce soybean milk, and a small amount of fermented aged meju to this long-term fermented soybeans. have. Hereinafter, the soy sauce manufacturing process of the present invention will be described for each step.
본 발명은 생멸치를 깨끗이 수세하여 탈수한 생멸치 75중량%와 천일염 25중량%를 포함한 다음 빛이 차단된 밀봉용기에 넣고 15∼25℃로 12개월 이상 자연발효 처리한 액젖 제조공정, 찐콩에 코오지를 찐콩의 0.5∼3배 부피와 소금 0.2∼0.5배을 배합한 후 실온에서 1개월 내지 1년간 발효시킨 발효콩 10∼40중량%와 상기한 액젖 60∼90중량%를 배합하여 20∼22℃로 3개월간 발효하는 1차발효공정, 1차발효공정이 끝나면, 간장을 추출하여 다시 20∼22℃로 1년이상 차광상태에서 숙성시켜 주는 숙성공정, 그리고 숙성된 간장을 85∼90℃로 5분간 살균처리하여 포장화하는 살균포장공정으로 구성된다.The present invention contains 75% by weight of fresh anchovy and 25% by weight of natural salt, dehydrated by washing with fresh anchovy, and then put in a sealed light-blocked container for 15 months to 25 ℃ naturally fermented liquid milk, steamed koji in soybeans After mixing 0.5 to 3 times the volume of steamed beans and 0.2 to 0.5 times the salt, mix 10 to 40% by weight of fermented soybeans fermented at room temperature for 1 month to 1 year and 60 to 90% by weight of the liquid milk. After fermentation for 1 month, after fermentation, the soy sauce is extracted and aged again at 20-22 ℃ for 1 year in shading, and sterilized fermented soy sauce at 85-90 ℃ for 5 minutes. It consists of a sterilization packaging process that is processed and packaged.
본 발명에서 액젖제조공정 기간은 12개월보다 적은 경우 멸치의 생체 분해가 부족하여 멸치의 고소한 맛이 충분히 우러나지 못하는 것이며 25℃보다 높은 경우 발효조에서 끊어 넘치게 되며 15℃보다 낮으면 발효가 너무 늦어져 장기간이 소요된다는 문제가 있는 것이다.In the present invention, the liquid milk production process period is less than 12 months, the biodegradation of the anchovy is insufficient, the taste of the anchovy is not enough, and if it is higher than 25 ℃ to be broken in the fermentation tank and lower than 15 ℃ fermentation is too late There is a problem that it takes a long time.
염도도 25%보다 많거나 적으면 이상 발효가 되어 제맛을 내지 못하는 것이다.If the salinity is more or less than 25% is abnormal fermentation will not taste.
본 발명에서 코오지 첨가량은 콩발효에 증대한 요소로서 0.2배보다 적으면 발효기간이 길어져 경제성이 없으며 0.5배보다 많으면 콩분해가 너무 빨라 이미 이취가 발생한다. 발효된 콩이 10중량%보다 적으면 멸치의 발효가 충분치 못하여 생선의 냄새가 발생하거나 발효기간이 장기화되며 40중량%보다 많으면 멸치 고유의 고소한 맛보다는 콩의 맛이 강해져 목적한 고소한 멸치간장의 특성을 얻을 수 없는 것이다.In the present invention, the amount of coogi added to the fermentation of soybean is less than 0.2 times longer fermentation period is not economical, if more than 0.5 times soybean decomposition is too fast to cause off-flavor. If fermented soybean is less than 10% by weight, the fermentation of anchovies is insufficient, resulting in the smell of fish or the fermentation period is prolonged. If it is more than 40% by weight, the taste of soybean is stronger than that of anchovy. You will not get it.
본 발명에서 숙성온도가 20℃보다 낮으면 숙성기간이 장기화되며 22℃보다 높으면 역으로 이상 발효가 되어 변색 내지는 변패의 염려가 있는 것이다.In the present invention, if the aging temperature is lower than 20 ℃, the aging period is prolonged, if higher than 22 ℃ reverse fermentation is reverse, there is a fear of discoloration or discoloration.
본 발명의 공정을 통한 멸치를 이용한 간장의 시험분석결과는 다음과 같다.Test analysis results of the soy sauce using anchovy through the process of the present invention are as follows.
[실험결과][Experiment result]
1. 성분1. Ingredient
1)성상 : 고유의 색택과 향을 가지고 있으며 이미, 이취가 없다.1) Appearance: It has its own color and aroma and has no smell.
2)pH : 5.83(4.0∼6.8)2) pH: 5.83 (4.0∼6.8)
3)총질소(w/v%) : 1.478(0.7 이상)3) Total nitrogen (w / v%): 1.478 (0.7 or more)
4)순추출물(w/v%) : 11.4(6.0 이상)4) Net extract (w / v%): 11.4 (6.0 and above)
5)타르색소 : 미검출5) Tar color: not detected
6) 보존료 : 무첨가6) Preservative: No additive
위 분석치는 식품공전의 한식간장을 기준으로 할 때 적합한 것으로 판단됨.The above analysis is considered to be appropriate when based on Korean food soy sauce in the Food Code.
#( )안의 수치는 식품공정의 기준치임.Figures in # () are for food processing.
2. 아미노산 분석결과2. Amino Acid Analysis Results
ND : Not detecter, 실시예 1 : 메주함량 30∼20%, 실시예 2 : 메주함량 40∼30%, 실시예 3 : 메주함량 20∼10%ND: Not detecter, Example 1: Meju content 30-20%, Example 2: Meju content 40-30%, Example 3: Meju content 20-10%
* : 필수 아미노산*: Essential amino acid
1)아미노산 분석결과 현재 시중에 유통되는 타사 제품에 비교해서 아미노산 함량이 월등히 많은 것으로 판명되었으며 또한 인체에서 합성되지 않는 필수 아미노산의 함량도 많은 것으로 나타났다.1) As a result of analysis of amino acid, it was found that the content of amino acid is much higher than that of other products in the market, and also the amount of essential amino acid that is not synthesized in human body is high.
2)간장에서 맛을 나게 하는 Glu(글루타민) 함량이 월등히 많으므로 기존이 유통되는 제품과 비교할 때 아주 우수한 제품으로 판단된다.2) The content of Glu (glutamine), which makes soy sauce to taste, is so high that it is considered to be a very good product compared to existing products.
3. 핵산관련물질3. Nucleic acid related substances
ND : Not detecter, 실시예 1 : 메주함량 30∼20%, 실시예 2 : 메주함량 40∼30%, 실시예 3 : 메주함량 20∼10%ND: Not detecter, Example 1: Meju content 30-20%, Example 2: Meju content 40-30%, Example 3: Meju content 20-10%
1)핵산은 특유의 맛을 띄어 일반적으로 간장의 향미를 증가시킨다고 알려져 있는 물질로써 당사의 제품이 타사제품의 것보다 핵산이 다소 많이 생성되는 것을 알 수 있다.1) Nucleic acid is known to increase the flavor of soy sauce because of its unique taste. It can be seen that our products produce more nucleic acids than those of other companies.
4. 기타 분석결과4. Other analysis results
실시예 1 : 메주함량 30∼20%, 실시예 2 : 메주함량 40∼30%, 실시예 3 : 메주함량 20∼10%Example 1: Meso content 30-30%, Example 2: Meju content 40-30%, Example 3: Meju content 20-10%
1)pH는 식품공정의 규격은 4.0∼6.8이다. 따라서 당사 및 타사 모두 규격에 적합하다.1) pH is the standard of the food process 4.0-6.8. Therefore, both the company and the third party meet the specifications.
2)총질소는 멸치액젖속의 단백질과 대두속의 단백질이 함께 혼합되어 타사의 제품보다 월등히 함량이 높게 나타난다.2) Total nitrogen is much higher than other company's products because the protein of anchovy and soybean are mixed together.
5. 결론5. Conclusion
이상의 분석결과로 볼 때 기존에 유통되고 있는 재래식 간장에 비교해서 훨씬 우수한 것으로 판단되며 실질적인 관능검사(야채무침, 국간장용 등) 있어서도 우수한 것으로 나타났다.As a result of the above analysis, it was judged to be much superior to conventional soy sauces distributed in the past, and also in the actual sensory test (vegetable soy sauce, soy sauce, etc.).
따라서 기존의 액젖이 김치에 한정되게 사용되는 것이 다용도로 사용가능하며 또한 질좋은 간장을 생산할 수 있다는 장점이 있다.Therefore, the existing liquid milk is limited to the kimchi can be used for a variety of uses and also has the advantage of producing a good soy sauce.
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KR1019960010332A KR0171535B1 (en) | 1996-04-04 | 1996-04-04 | Processing method of anchovy-soy sauce |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100426404B1 (en) * | 2001-09-26 | 2004-04-17 | 경상남도 | Method of Enzyme-Hydrolyzed Sauce from Soy Sauce and Anchovy Sauce Processing By-Products |
KR101054929B1 (en) * | 2010-09-27 | 2011-08-05 | 김권수 | A manufacturing method of soy source using fermented anchovy and a soy source using fermented anchovy |
KR101450402B1 (en) * | 2012-11-29 | 2014-10-14 | 배정숙 | Method for manufacturing salted-anchovy sauce |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100438316B1 (en) * | 2001-10-24 | 2004-07-02 | 유영숙 | A seasoning for the cooking of dried walleye pollock, fish or meat |
KR100860844B1 (en) * | 2007-04-16 | 2008-09-30 | 주식회사 태평소금 | Method for manufacturing salt flavored with salted anchories soup and the salt manufactured thereby |
KR101536433B1 (en) * | 2013-11-08 | 2015-07-13 | 송연실 | Method for preparing fish sauce and fish soybean paste using anchovy residual and fermented soybeans, and fish sauce and fish soybean paste of the same |
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1996
- 1996-04-04 KR KR1019960010332A patent/KR0171535B1/en not_active IP Right Cessation
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100426404B1 (en) * | 2001-09-26 | 2004-04-17 | 경상남도 | Method of Enzyme-Hydrolyzed Sauce from Soy Sauce and Anchovy Sauce Processing By-Products |
KR101054929B1 (en) * | 2010-09-27 | 2011-08-05 | 김권수 | A manufacturing method of soy source using fermented anchovy and a soy source using fermented anchovy |
KR101450402B1 (en) * | 2012-11-29 | 2014-10-14 | 배정숙 | Method for manufacturing salted-anchovy sauce |
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KR970068889A (en) | 1997-11-07 |
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