KR100505550B1 - Production method of soy - Google Patents
Production method of soy Download PDFInfo
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- KR100505550B1 KR100505550B1 KR10-2003-0027184A KR20030027184A KR100505550B1 KR 100505550 B1 KR100505550 B1 KR 100505550B1 KR 20030027184 A KR20030027184 A KR 20030027184A KR 100505550 B1 KR100505550 B1 KR 100505550B1
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- soy sauce
- leek
- salt
- active ingredient
- purified
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- G—PHYSICS
- G02—OPTICS
- G02F—OPTICAL DEVICES OR ARRANGEMENTS FOR THE CONTROL OF LIGHT BY MODIFICATION OF THE OPTICAL PROPERTIES OF THE MEDIA OF THE ELEMENTS INVOLVED THEREIN; NON-LINEAR OPTICS; FREQUENCY-CHANGING OF LIGHT; OPTICAL LOGIC ELEMENTS; OPTICAL ANALOGUE/DIGITAL CONVERTERS
- G02F1/00—Devices or arrangements for the control of the intensity, colour, phase, polarisation or direction of light arriving from an independent light source, e.g. switching, gating or modulating; Non-linear optics
- G02F1/01—Devices or arrangements for the control of the intensity, colour, phase, polarisation or direction of light arriving from an independent light source, e.g. switching, gating or modulating; Non-linear optics for the control of the intensity, phase, polarisation or colour
- G02F1/13—Devices or arrangements for the control of the intensity, colour, phase, polarisation or direction of light arriving from an independent light source, e.g. switching, gating or modulating; Non-linear optics for the control of the intensity, phase, polarisation or colour based on liquid crystals, e.g. single liquid crystal display cells
- G02F1/1303—Apparatus specially adapted to the manufacture of LCDs
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B08—CLEANING
- B08B—CLEANING IN GENERAL; PREVENTION OF FOULING IN GENERAL
- B08B6/00—Cleaning by electrostatic means
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- G—PHYSICS
- G02—OPTICS
- G02F—OPTICAL DEVICES OR ARRANGEMENTS FOR THE CONTROL OF LIGHT BY MODIFICATION OF THE OPTICAL PROPERTIES OF THE MEDIA OF THE ELEMENTS INVOLVED THEREIN; NON-LINEAR OPTICS; FREQUENCY-CHANGING OF LIGHT; OPTICAL LOGIC ELEMENTS; OPTICAL ANALOGUE/DIGITAL CONVERTERS
- G02F1/00—Devices or arrangements for the control of the intensity, colour, phase, polarisation or direction of light arriving from an independent light source, e.g. switching, gating or modulating; Non-linear optics
- G02F1/01—Devices or arrangements for the control of the intensity, colour, phase, polarisation or direction of light arriving from an independent light source, e.g. switching, gating or modulating; Non-linear optics for the control of the intensity, phase, polarisation or colour
- G02F1/13—Devices or arrangements for the control of the intensity, colour, phase, polarisation or direction of light arriving from an independent light source, e.g. switching, gating or modulating; Non-linear optics for the control of the intensity, phase, polarisation or colour based on liquid crystals, e.g. single liquid crystal display cells
- G02F1/1316—Methods for cleaning the liquid crystal cells, or components thereof, during manufacture: Materials therefor
Abstract
본 발명은 대파 간장 제조방법에 관한 것으로, 대파를 열수에 데쳐 세절하고, 이를 정제된 식염과 혼합하여 둠으로써 대파의 유효성분이 추출, 함유된 식염을 얻는다. 그리고 대파의 유효성분이 함유된 식염을 이용하여 간장을 제조하는 것을 특징으로 한다. The present invention relates to a method for producing soybean soy sauce, which is simmered in hot water, chopped, and mixed with purified salt to obtain a salt containing extracted and extracted active ingredients of leek. And it is characterized by the production of soy sauce using a salt containing the active ingredient of leek.
따라서, 본 발명에 따르면 완성된 간장에는 대파의 유효성분이 그대로 함유되어 있으므로, 대파의 유효성분을 효과적으로 섭취할 수 있고 그에 따라 간장의 풍미를 보다 향상시킬 수 있다는 매우 뛰어난 효과가 있다.Therefore, according to the present invention, since the active ingredient of soybean is contained in the finished soy sauce as it is, there is a very excellent effect that the effective ingredient of soybean can be ingested effectively, thereby improving the flavor of soy sauce.
Description
본 발명은 대파 간장 제조방법에 관한 것으로, 더욱 상세하게는 대파의 유효성분을 추출한 다음 이를 활용하여 간장을 제조함으로써 대파의 유효성분을 효과적으로 섭취할 수 있고 그에 따라 풍미를 보다 향상시킬 수 있도록 한 대파 간장 제조방법에 관한 것이다. The present invention relates to a method for manufacturing soybean soy sauce, and more particularly, extracting an active ingredient of green onion and then using soy to prepare soy sauce to effectively consume the active ingredient of green onion and thus improve the flavor accordingly It relates to a soy sauce manufacturing method.
일반적으로 대파에는 칼슘, 염분, 비타민 등이 많이 들어 있고 특이한 향취가 있어 음식의 향신료로써 널리 사용되고 있다. In general, leek contains a lot of calcium, salt, vitamins, etc. and has a unique smell, widely used as a food spice.
일례로, 우리나라의 대표적인 전통발효식품인 간장 제조시 대파가 사용되어지고 있다. For example, leek is used in manufacturing soy sauce, which is a representative traditional fermented food in Korea.
도 1은 종래의 간장 제조방법을 보인 공정도이다. 1 is a process chart showing a conventional soy sauce manufacturing method.
도 1에 도시한 바와 같이, 종래의 간장 제조방법은 완성된 간장(S1)에 세절한 대파를 침지(S2)시켜 대파의 성분을 우려냄(S3)으로써 간장의 풍미를 더하였다. As shown in Fig. 1, the conventional soy sauce manufacturing method adds the flavor of soy sauce by dipping finely sliced green onions (S2) into the finished soy sauce (S1) and soaking the components of the green onions (S3).
그러나 이와 같은 간장 제조방법은 대파의 유효성분을 추출하는데 한계가 있었다. 즉, 대파의 유효성분은 삼투압 작용에 의해 추출되는데 완성된 간장은 정제수에 의해 소금의 농도가 낮아진 상태이므로 삼투압 작용이 떨어지게 된다. 그 결과, 대파의 유효성분을 추출하는데 한계가 있었다. However, such a soy sauce manufacturing method has a limit in extracting the active ingredient of leek. In other words, the active ingredient of the leek is extracted by the osmotic action, so the finished soy sauce is reduced in the osmotic pressure because the concentration of salt is lowered by the purified water. As a result, there was a limit in extracting the active ingredient of leek.
본 발명은 전술한 문제점을 해결하기 위하여 안출된 것으로, 그 목적은 삼투압 작용을 효과적으로 이용하여 대파의 유효성분을 추출한 다음 이를 활용하여 간장을 제조함으로써 대파의 유효성분을 효과적으로 섭취할 수 있고 그에 따라 간장의 풍미를 보다 향상시킬 수 있도록 한 대파 간장 제조방법을 제공하는데 있다. The present invention has been made to solve the above-mentioned problems, the object of the present invention is to effectively extract the active ingredient of leek using the osmotic pressure effect and then to prepare soy sauce using this to effectively consume the active ingredient of leek accordingly It is to provide a soy sauce soy sauce manufacturing method to improve the flavor of more.
본 발명은 상기의 기술적 과제를 달성하기 위하여, 열수에 대파를 데쳐 소정크기로 세절하는 세절공정과, 세절된 대파와 소정량의 정제된 식염을 혼합하여 둠으로서 정제된 식염에 세절된 대파의 유효성분이 추출되도록 하는 추출공정과, 세절된 대파의 유효성분이 추출 함유된 정제된 식염을 이용하여 통상의 방법으로 간장을 담그는 것을 특징으로 한다. The present invention, in order to achieve the above technical problem, by dipping the leek in hot water to cut to a predetermined size, and by mixing the finely cut leek and a predetermined amount of purified salt of the leek sliced into purified salt It is characterized in that the soy sauce is soaked in a conventional manner using an extraction process for extracting the active ingredient and purified salt containing the extracted active ingredient of the shredded leek.
또, 세절공정은 대파 표면의 미생물을 살균할 수 있도록 대략 80℃의 열수에 대략 10초 간 데친 후 통상이 절삭기로 세절하고, 추출공정은 대파 1.2㎏에 정제된 식염을 대략 4.0㎏의 비율로 잘 혼합하여 세절된 대파의 유효성분이 정제된 식염에 충분히 추출되도록 상온의 밀폐용기상에서 대략 7일간 보관하는 것을 특징으로 한다. In addition, the cutting process is boiled in hot water at approximately 80 ° C. for about 10 seconds so as to sterilize microorganisms on the surface of leek, and then it is usually cut with a cutting machine. Mixing well, and stored in a closed container at room temperature for about 7 days so that the active ingredient of the shredded leek is sufficiently extracted in the purified salt.
또한, 세절된 대파의 유효성분이 추출 함유된 정제된 식염을 통상이 간장독에 넣고 정제된 식염 4㎏에 정제수를 대략 18ℓ의 비율로 부어 정제된 식염을 완전히 녹이는 용해공정과, 정제된 식염이 완전히 용해되면 그 소금물에 황국균을 띄운 메주를 넣고 간장독을 닫아 상온에서 대략 3개월 정도 발효시키는 발효공정과, 발효가 완료되면 광목 등의 적당한 천으로 메주를 걸러 제거하고 간장용액만을 취하여 이를 100℃로 대략 10분정도 살균 처리하는 살균공정과, 살균 처리된 간장용액을 상온에서 냉각시킨 다음 대략 15,000xg조건에서 대략 30분간 원심분리하여 미세입자를 제거하는 미세입자제거공정과, 미세입자가 제거된 간장용액에 적당량의 고과당을 첨가한 다음 통상의 병에 담아 포장하는 완성공정으로 이루어진 것을 특징으로 한다.And usually the purification of salt-containing extract the effective component of the sejeol onion is placed in a liver poison pour the purified water in the purified salt 4㎏ at a rate of about 18ℓ Dissolution process for completely dissolving the purified salt, fermentation process for fermenting at about room temperature for about 3 months by adding soy sauce poisoned with soybean paste in brine when the purified salt is completely dissolved, and mineral wood etc. Filter the meju with a cloth to remove it, take only the soy solution, sterilize it for about 10 minutes at 100 ° C, and sterilize the soy solution at room temperature, and then centrifuge for about 30 minutes at about 15,000xg. It is characterized by consisting of a fine particle removal step of removing the step, and adding a suitable amount of high fructose to the soy solution from which the fine particles have been removed, and then packing it in a conventional bottle.
이하에는 첨부도면을 참조하여 본 발명에 따른 대파 간장 제조방법의 바람직한 실시예를 상세히 설명한다. Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the soy sauce production method according to the present invention.
도 2는 본 발명에 따른 대파 간장 제조방법을 보인 공정도이다. Figure 2 is a process chart showing a soy sauce soy sauce manufacturing method according to the present invention.
도 2에 도시한 바와 같이, 본 발명은 정제된 식염을 이용하여 대파의 유효성분을 추출 함유토록 하여, 대파의 유효성분이 추출 함유된 정제된 식염을 활용하여 간장을 제조함으로써 대파의 유효성분을 효과적으로 섭취할 수 있고 그에 따라 간장의 풍미를 보다 향상시킬 수 있도록 한 것을 특징으로 한다. As shown in FIG. 2, the present invention extracts and contains the active ingredient of leek using purified salt, and effectively prepares the effective ingredient of leek by preparing soy sauce using the purified salt containing the extracted active ingredient of leek. It can be ingested and accordingly characterized by improving the flavor of soy sauce.
(실시예)(Example)
1. 세척된 대파를 열수에 데친 다음(S10) 통상의 절삭기를 이용하여 소정크기로 세절한다(S11)(세절공정).1. Clean the washed leek in hot water (S10) and then cut into predetermined sizes using a normal cutting machine (S11) (cutting process).
상기의 세절공정 중 대파의 데침은 대략 80℃의 열수(온수)에서 대략 10초간 이루어진다. 이에 따라, 대파 표면의 미생물이 살균 처리된다. The soaking of the leeks during the cutting process is performed for about 10 seconds in hot water (hot water) of about 80 ° C. As a result, the microorganisms on the leek surface are sterilized.
2. 세절된 대파와 소정량의 정제된 식염을 혼합하여 둠으로서 정제된 식염에 세절된 대파의 유효성분이 추출 함유되도록 한다(S11,S12)(추출공정). 2. Mix the shredded leek with a predetermined amount of purified salt so that the extracted salt contains the active ingredient of the shredded leek in the purified salt (S11, S12) (extraction step).
상기의 추출공정 중 세절된 대파와 정제된 식염의 혼합비는 대략 대파 1.2㎏당 정제된 식염 4.0㎏이 적당하며, 세절된 대파의 유효성분이 정제된 식염에 충분히 추출되도록 상온의 밀폐용기상에서 대략 7일간 보관한다(S13). 이에 따라, 삼투압 작용에 의해 대파의 유효성분이 추출, 정제된 식염에 함유되게된다.In the above extraction process, the mixing ratio of the shredded green onion and the purified salt is approximately 4.0 kg of purified salt per 1.2 kg of the leek, and approximately 7 days in an airtight container at room temperature so that the active ingredient of the shredded leek is sufficiently extracted into the purified salt. Keep it (S13). Accordingly, the active ingredient of leek is contained in the extracted and purified salt by osmotic action.
3. 대파의 유효성분이 함유된 정제된 식염을 이용하여 통상의 제조방법으로 간장을 제조한다. 3. Soy sauce is prepared by a conventional method using purified salt containing the active ingredient of leek.
그 결과, 완성된 간장용액은 대파의 유효성분을 고스란히 함유하게되고, 보다 향상된 풍미를 갖게된다. As a result, the finished soy solution contains the active ingredient of leek, and has an improved flavor.
다음은 본 발명의 종속개념으로서, 대파의 유효성분을 함유한 정제된 식염으로 제조되는 간장의 제조공정을 부가 설명한다. Next, as a subordinate concept of the present invention, the manufacturing process of soy sauce prepared with purified salt containing the active ingredient of leek will be further described.
4. 대파의 유효성분이 함유된 정제된 식염과 소정량의 정제수를 통상의 간장독에 넣은(부은) 다음 충분히 교반시켜 정제된 식염을 완전히 녹인다(S14,S15)(용해공정). 4. Put the purified salt containing the active ingredient of leek and a predetermined amount of purified water into ordinary soy sauce poison (pour), and then stir thoroughly to dissolve the purified salt completely (S14, S15) (dissolution step).
상기의 용해공정 중 정제된 식염과 정제수의 비는 대략 정제된 식염 4㎏당 정제수 18ℓ가 적당하다.Ratio of the salt and the purified water purified in the above step is dissolved in a suitable purified water 18ℓ per substantially purified salt 4㎏.
5. 정제된 식염이 완전히 용해되면, 그 용해된 물(=소금물)에 황국균을 띄운 메주를 넣고 간장독의 뚜껑을 닫아 상온에서 대략 3개월정도 발효시킨다(S16)(발효공정). 5. When the purified salt is completely dissolved, add the meju with the sulfur bacteria in the dissolved water (= salt water) and close the lid of the soy sauce poison and ferment for about 3 months at room temperature (S16) (fermentation process).
6. 발효가 완료되면 광목 등의 적당한 천으로 메주를 걸러 제거하고 간장용액만을 취하여 이를 100℃로 대략 10분정도 끓여 살균 처리한다(S17)(살균공정).6. After the fermentation is completed, filter the meju with a suitable cloth such as mineral wood, remove it, take only soy solution, and boil it for about 10 minutes at 100 ℃ for sterilization (S17) (sterilization process).
7. 살균 처리된 간장용액을 상온에서 냉각시킨 후 통상의 원심분리기를 이용하여 미세입자를 제거한다(S18)(미세입자제거공정). 7. After the sterilized liver solution is cooled to room temperature, fine particles are removed using a conventional centrifuge (S18) (microparticle removal process).
상기의 미세입자제거공정 중 원심분리는 대략 15,000xg조건에서 대략 30분 정도 실시함이 적당하다. The centrifugation of the fine particle removal process is preferably performed for about 30 minutes at about 15,000xg conditions.
8. 이후, 미세입자가 제거된 간장용액에 적당량의 고과당을 첨가한 다음 상등액만을 취하여 통상의 병에 담아 포장한다(S19,S20)(완성공정).8. Thereafter, an appropriate amount of high fructose is added to the soy solution from which the fine particles have been removed, and then only the supernatant is taken and packaged in a normal bottle (S19, S20) (finished step).
이에 따라, 본 발명에 따른 완성된 간장은 대파의 유효성분을 고스란히 함유하게되고, 보다 향상된 풍미를 갖게된다. Accordingly, the finished soy sauce according to the present invention will contain the active ingredient of leek, and will have a more improved flavor.
이상에서 상세히 설명한 바와 같이, 본 발명은 대파를 열수에 데쳐 세절하고, 이를 정제된 식염과 혼합하여 둠으로써 대파의 유효성분이 추출, 함유된 식염을 얻을 수 있게된다. 그리고 이러한 대파의 유효성분이 함유된 식염을 이용하여 간장을 제조함으로써 완성된 간장은 대파의 유효성분을 고스란히 함유하게 되고, 보다 향상된 풍미를 갖게된다. As described in detail above, in the present invention, the leek is simmered in hot water and chopped, and mixed with the purified salt to obtain the salt containing the extracted active ingredient of leek. And the soy sauce is prepared by using the salt containing the active ingredient of the leek soy sauce contains the active ingredient of leek, and will have a more improved flavor.
결국, 본 발명에 따르면 대파의 유효성분을 효과적으로 섭취할 수 있고 그에 따라 간장의 풍미를 보다 향상시킬 수 있다는 매우 뛰어난 효과가 있다. After all, according to the present invention has an excellent effect that can effectively consume the active ingredient of leek, thereby improving the flavor of soy sauce.
도 1은 종래 간장 제조방법을 보인 공정도,1 is a process chart showing a conventional soy sauce manufacturing method,
도 2는 본 발명에 따른 대파 간장 제조방법을 보인 공정도이다. Figure 2 is a process chart showing a soy sauce soy sauce manufacturing method according to the present invention.
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