KR100553457B1 - Manufacturing method of Soy sauce includes Wine made from Korea Jirisan's BOKBUNJA - Google Patents
Manufacturing method of Soy sauce includes Wine made from Korea Jirisan's BOKBUNJA Download PDFInfo
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- KR100553457B1 KR100553457B1 KR1020040058292A KR20040058292A KR100553457B1 KR 100553457 B1 KR100553457 B1 KR 100553457B1 KR 1020040058292 A KR1020040058292 A KR 1020040058292A KR 20040058292 A KR20040058292 A KR 20040058292A KR 100553457 B1 KR100553457 B1 KR 100553457B1
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
Abstract
본 발명은 복분자술이 함유된 간장의 제조방법에 관한 것으로, 전통 발효식품인 전통 재래식 간장의 제조방법을 개량하여 제조한 개량식 간장에 체내에 흡수되면 신진대사를 시켜 활력소를 주고 유익한 약리작용을 하므로써 성인병 예방에도 효과가 있는 것으로 알려진 복분자과실로 만든 복분자술을 첨가하여 간장의 본래 기능을 그대로 간직하면서 영양적·생체활성기능적 가치를 더욱 향상시킨 제품을 제공할 수 있도록 함에 그 목적이 있다. 이를 위해 구성되는 본 발명은 본 발명에 따른 기능성을 가진복분자술은 복분자과실을 착즙하여 발효시켜 16％의 알콜을 함유한 것을 대두 혹은 탈지대두를 증자하고 볶은 할쇄소맥과 혼합한 후, 아스퍼질러스오리재(Aspergillus oryzae)를 접종하여 국균을 배양시키는 제국공정을 거쳐, 제국공정에서 얻어진 국과 식염수의 혼합물을 발효탱크에 사입하여 약 12-16℃의 젖산발효기간과 약 18-28℃의 주효모발효기간 및 주효모발효기간의 온도보다 낮은 온도에서의 후숙발효기간을 통해 얻어진 발효액을 압착하여 얻어진 생간장에 소정비율 혼합시킨 것에 소비자들의 기호에 맞추기 위해 당류 및 식품첨가물을 첨가하여 이루어진 것이다.The present invention relates to a method of manufacturing soy sauce containing bokbunja wine, by improving the manufacturing method of traditional soy sauce, which is a traditional fermented food when absorbed into the body by the metabolic metabolism to give vitality and beneficial pharmacological action The purpose of this product is to provide a product that further enhances the nutritional and bioactive functional value while retaining the original function of soy sauce by adding bokbunja fruit made from bokbunja fruit which is known to be effective in preventing adult diseases. The present invention constituted for this purpose is a bokbunja wine having a functional according to the present invention juices and fermented bokbunja fruit containing 16% alcohol and mixed with soybean or skim soybeans and roasted crushed wheat, Aspergillus After the inoculation of duckwood (Aspergillus oryzae) to incubate the bacteria, the mixture of broth and saline solution obtained in the impregnation process is introduced into the fermentation tank, and the fermentation tank has a fermentation period of about 12-16 ° C and a week of about 18-28 ° C. The fermentation broth obtained by pressing the fermentation broth obtained by the fermentation broth obtained at a temperature lower than the temperature of the yeast fermentation period and the main yeast fermentation period is mixed with a predetermined ratio to the soy sauce obtained by pressing the sugars and food additives in order to meet the taste of consumers.
간장, 복분자, 복분자술, 복분자간장Soy sauce, Bokbunja, Bokbunja wine, Bokbunja soy sauce
Description
도 1 은 기존 간장의 공정도1 is a process chart of conventional soy sauce
도 2 는 본 발명의 공정도2 is a process diagram of the present invention
본 발명은 복분자술이 함유된 간장의 제조방법에 관한 것으로, 전통 발효식품인 전통 재래식 간장의 제조방법을 개량하여 제조한 개량식 간장에 체내에 흡수되면 신진대사를 시켜 활력소를 주고 유익한 약리작용을 하면서 성인병 예방에도 효과가 있는 것으로 알려진 복분자과실로 만든 복분자술을 첨가하여 간장의 본래 기능을 그대로 간직하면서 영양적·생체활성기능적 가치를 더욱 향상시킨 제품을 제공할 수 있도록 함에 그 목적이 있다.The present invention relates to a method of manufacturing soy sauce containing bokbunja wine, while improving the production method of traditional soy sauce, which is a traditional fermented food when absorbed into the body to improve the metabolism by giving metabolism and give a beneficial pharmacological action The purpose of this product is to provide a product that further enhances the nutritional and bioactive functional value while retaining the original function of soy sauce by adding bokbunja fruit made from bokbunja fruit which is known to be effective in preventing adult diseases.
일반적으로 전통 장류식품으로 널리 식용되어 온 간장은 콩을 삶아서 고형물로 된 메주를 만든 후 이를 소정기간 동안 자연 발효시킨 다음 소금물에 띄워 40∼50 일정도 숙성시키고, 숙성이 완료된 후 발효액을 분리 여과하여 달이게 되면 전통적인 간장이 얻어진다. In general, soy sauce, which has been widely edible as a traditional Jangjang food, is boiled soybeans to make meju made of solid, fermented for a certain period of time, and then fermented in salted water for 40 to 50 days. After fermentation, the fermentation broth is separated and filtered. By month, traditional soy sauce is obtained.
전술한 바와 같이 제조된 간장은 요리의 간을 맞출때 필수적으로 사용되는 식품으로, 이러한 전통 재래식 간장은 다량의 염이 포함되어 있기 때문에 인체에 영향이 미칠 수 있는 문제가 있다. 또한, 발효체가 메주콩에 한정되어 맛과 향 및 변화를 부여할 수 없어 상품 가치가 단조로운 문제점이 있다. Soy sauce prepared as described above is a food that is essential to match the liver of the cooking, such a traditional soy sauce contains a large amount of salt, there is a problem that may affect the human body. In addition, there is a problem that the product value is monotonous because the fermented product is limited to meso beans and thus cannot give taste, aroma and change.
한편, 전술한 바와 같은 전통 재래식 간장의 문제점을 보완하기 위해 많은 연구가 진행되고 있다. 이러한 연구노력의 결과로써 특허출원 제97-20245호의 "한약제를 함유한 건강 간장의 제조방법"(1997년 5월 20일자 출원)에 관한 기술이 개발되어 있는데, 이 기술은 전통 장류식품인 간장 제조방법을 개선하여 인체에 유익한 한약제를 부가함으로서 간장 고유의 향미를 가지면서 건강 증진에 효과가 있도록 한 것이다. 이 기술의 특징은 발효 메주를 소금물에 띄워 간장을 담그는 종래의 전통적인 간장 제조방법으로 제조된 간장에 대추, 죽염, 생강, 건갈, 라복, 육계, 감국, 남과, 포도, 유자 등을 선택적으로 또는 이들을 병합적으로 배합하여 발효 및 숙성시킴으로써 제조한 것으로, 유자를 배합할 경우에는 수확된 유자를 세절한 후 다려서 엑스(Extract)로 만들어 사용하였다.On the other hand, a lot of research is in progress to supplement the problems of the traditional soy sauce as described above. As a result of this research effort, a technology related to "How to prepare healthy soy sauce containing herbal medicines" (filed May 20, 1997) of Korean Patent Application No. 97-20245 has been developed. By improving the method and adding beneficial herbal medicine to the human body so that it has an inherent flavor of the liver and is effective in promoting health. This technology is characterized by the fact that the jujube, bamboo salt, ginger, dried fish, latvia, broiler, broiled chicken, mandarin fruit, grapes, citron, etc., are prepared in the conventional soy sauce manufacturing method to make fermented meju in salt water. It was prepared by combining and fermenting and aging. In the case of mixing citron, the harvested citron was cut into pieces and then used to make an extract.
그러나, 전술한 바와 같은 특허출원 제97-20245호의 "한약제를 함유한 건강 간장의 제조방법"에 의해 제조된 간장은 염분이 많이 함유되어 있기 때문에 고혈압이나 심장병 등을 비롯한 성인병 환자를 비롯하여 건강에 불안한 사람들로부터 외면당하는 문제가 있으며, 발효원료가 메주콩에 한정되어 맛과 향 및 영양에 변화를 부여할 수 없어 상품가치가 단조롭고, 이에 더불어 대량생산에 어느 정도 제약을 받을 수 있는 문제가 있다. However, since the soy sauce prepared by the above-described patent application No. 97-20245, "Method of manufacturing healthy soy sauce containing herbal medicine" contains a lot of salt, it is unstable to health, including adult patients including hypertension and heart disease. There is a problem that people are neglected, fermented raw materials are limited to soybean so that the taste and flavor and nutrition can not be changed, the product value is monotonous, and there is also a problem that can be somewhat restricted in mass production.
이러한 문제를 개선한 공장산 간장의 제조방법은 탈지대두를 증자(蒸煮)하여 얻은 증자대두와 소맥을 볶아서 분쇄하여 얻은 볶음할쇄소맥을 50 대 50 중량부의 비율로 혼합한 것에 국균인 아스퍼질루스오지래 (Aspergillus oryzae)또는 아스퍼질루스 소야(Aspergillus sojae)의 포자를 1종 또는 2종을 일정비율이 되도록 접종시켜 28∼35℃ 에서 3∼4일 제국하여 만든 개량식메주에 염분의 농도가 약 22-23% 인 염수의 비가 10 : 12 내지 13 의 비율(즉, 12 수 내지 13 수)로 혼합시켜 옥내외 FRP 발효탱크에 사입하고, 1개월 정도에 발효 효모인 사카로마이세스 럭시(Saccharomyces rouxii)등을 첨가하여 3개월 내지 9개월에 걸쳐서 고온 분해 또는 저온 분해에 의하여 숙성, 발효시킨 다음, 1차로 자연압에서 여과포를 이용하여 여액과 고형물을 분리, 2차로 가압장치를 이용하여 70t/m²의 압력을 가하여 고형물의 내부에 침투되어 있는 양조간장 원액을 압착분리, 3차로 700t/m²의 압력을 가하여 압착여과하여 케이크와 양조간장 여액을 분리한 것을 합친 여액을 양조간장원액탱크에 저장한다. 분리된 케이크는 폐기한다. 이양조간장원액 83,33 중량%를 배합조에 넣고 염도조정을 한다. The manufacturing method of plant-based soy sauce, which solves this problem, is a mixture of 50% by weight and 50 parts by weight of roasted wheat flour obtained by roasting steamed soybean and wheat obtained by steaming defatted soybean. Inoculated spores of Aspergillus oryzae or Aspergillus sojae to one or two species at a constant rate to improve the concentration of salinity in the improved meal meju made by empire at 28-35 ℃ for 3-4 days. Saccharomyces of 22-23% phosphorus saline is mixed in a ratio of 10:12 to 13 (i.e. 12 to 13 water) and injected into indoor and outdoor FRP fermentation tanks, and fermented yeast Saccharomyces in about 1 month. rouxii), etc. are aged and fermented by high temperature decomposition or low temperature decomposition for 3 to 9 months, and then the filtrate and the solids are separated using a filter cloth at the natural pressure first, and 70t / m² Pressurized brewed soybean stock solution penetrated into the solids under pressure, followed by compression filtration with a pressure of 700t / m² in the third step, and the filtrate obtained by separating the cake and brewed soybean filtrate is stored in the brewed soy sauce tank. Discard the separated cake. Add 83,33% by weight of distilled soy sauce stock solution to the blending tank and adjust the salinity.
여기에 고과당 11.70 중량 ％ , 스테비오사이드 0.02 중량 ％, 주정 3.00 중량 ％, 빙초산 0.01 중량 ％, 이노신산나트륨 0.01 중량 ％, 구아닐산나트륨 0.01 중량 ％, 알라닌 0.01 중량 ％, 감초추출당 0.08 중량 ％, 젖산 0.05 중량 ％, 식염 0.50 중량 ％ 및 정제수 1.28 중량 ％ 를 가해 혼합하여 80℃ 이상에서 살균한 후 1시간정도 홀딩탱크에서 저장시킨 다음 자연냉각 및 침전을 유도하기 위하여 반제품탱크에서 2-3일간 정치시킨 후 여과한 것을 충진포장시켜 메주간장을 제조하였다. 11.70% by weight of high fructose, 0.02% by weight of stevioside, 3.00% by weight of alcohol, 0.01% by weight of glacial acetic acid, 0.01% by weight of sodium inosinate, 0.01% by weight of sodium guanylate, 0.01% by weight of alanine, 0.08% by weight of licorice extract, 0.05 lactic acid Add weight%, 0.50 wt% of salt and 1.28 wt% of purified water, mix, sterilize at 80 ℃ or higher, store in holding tank for about 1 hour, and then stand in semi-finished tank for 2-3 days to induce natural cooling and precipitation. The filtered and packed to prepare meju soy sauce.
이 완제품에 대한 이화학적 성분들을 분석한 결과는 표 1과 같이 총질소(TN) 1.13%, 고형분(Brix) 43.3%, 순고형분(Ext.) 27.73%, 비중(sp) 1.187, 수소이온농도지수(pH) 4.66, 식염(NaCl) 15.57% 및 색도(Color) # 18을 보였다. 이들 제품은 대부분의 시판간장과 유사한 요리소재 즉, 무침, 볶음, 찌개, 조림 등에 사용되어져왔다. 간장이 가진 영양적, 생리적 기능성을 제외하고는 소비자들이 요구하는 웰빙욕구를 충족시킬 수 있는 생리활성 기능을 가지지 못하고 있는 실정이다.As a result of analyzing the physicochemical components of this finished product, total nitrogen (TN) 1.13%, solids (Brix) 43.3%, net solids (Ext.) 27.73%, specific gravity (sp) 1.187, hydrogen ion concentration index (pH) 4.66, NaCl 15.57% and Color # 18. These products have been used for cooking materials similar to most commercial soy sauces, such as toppings, stir-fry, stew, and stewed foods. Except for the nutritional and physiological functionalities of the liver, it does not have a physiologically active function that can satisfy the well-being needs of consumers.
표1. 메주간장에 대한 이화학적 성분 분석결과Table 1. Physicochemical Component Analysis of Meju Soy Sauce
본 발명은 전술한 문제점을 해결하기 위하여 발명한 것으로, 전통 발효식품인 재래식 간장의 제조방법을 개량하여 제조한 개량식 간장에 체내에 흡수되면 신진대사를 시켜 활력소를 주고 유익한 약리작용을 하므로써 성인병 예방에도 효과가 있는 것으로 복분자과실로 만든 복분자술을 첨가하여 간장의 본래 기능을 그대로 간직하면서 영양적·생체활성 기능적 가치를 더욱 향상시키면서 염분이 인체에 미치는 악영향을 사전에 예방하고 맛과 향의 다양화를 추구함과 동시에 대량생산 체제가 유지되도록 하였고 본 발명에 필요한 기능성을 가진 복분자술은 시판복분자술 제품중에서 표2의 결과에 나타냈듯이 총질소 0.03％, 고형분 12.9％, 수소이온농도지수(pH) 3.20, 색도(Color) ＃15, 관능검사 결과 맛이 가장좋고 은은한 솔향이 나는 C제품(공개번호 특2003-0028513)을 선택하여 복분자간장의 부재료로 사용하였다.The present invention has been invented to solve the above-mentioned problems, by improving the manufacturing method of conventional soy sauce, which is a traditional fermented food, when absorbed into the body by metabolism to give metabolism to vitality and beneficial pharmacological action to prevent adult disease By adding bokbunja liquor made from bokbunja fruit, it preserves the original function of soy sauce and further improves the nutritional and bioactive functional value while preventing the adverse effects of salt on the human body in advance and diversifying taste and flavor. Pursuant to its pursuit, the mass production system was maintained and the bokbunja technique with the functionality required for the present invention was 0.03% of total nitrogen, 12.9% of solid content, and hydrogen ion concentration index (pH) as shown in the results of Table 2 among commercial bokbunja product. 3.20, Color ＃ 15, C product with the best taste and mild scent as a result of sensory test (Publication No. 2003- 0028513) was used as a raw material of bokbunja soy sauce.
표2. Table 2. 시판복분자주들에In the market 대한 이화학적 성분과 관능검사 결과 Physicochemical Components and Sensory Test Results
복분자과실을 착즙하여 발효시켜 16%의 알콜을 함유한 복분자술을 대두 혹은 탈지대두를 증자하고 볶은 할쇄소맥과 혼합한 후, 아스퍼질러스 오리재(Aspergillus oryzae)를 접종하여 국균을 배양시키는 제국공정을 거쳐, 제국공정에서 얻어진 국과 식염수의 혼합물을 발효탱크에 사입하여 약 12-16℃의 젖산발효기간과 약 18-28℃의 주효모발효기간 및 주효모발효기간의 온도보다 낮은 온도에서의 후숙발효기간을 통해 얻어진 발효액을 압착하여 얻어진 양조간장원액(생간장)에 소정비율 혼합시킨 것에 소비자들의 기호에 맞추기 위해 당류 및 식품첨가물을 첨가하여 복분자간장의 제조방법을 발명한 것으로 그 실시예에 따라 상세히 설명하면 다음과 같다.
An imperial process for cultivating Korean bacteria by inoculating and cultivating Bokbunja fruit and fermenting Bokbunja liquor containing 16% alcohol with steamed soybean or skim soybeans and roasted pulverized wheat, and inoculating Aspergillus oryzae The mixture of soup and saline solution obtained in the imperial process was introduced into the fermentation tank at a temperature lower than the temperature of the lactic acid fermentation period of about 12-16 ° C., the main yeast fermentation period of about 18-28 ° C., and the main yeast fermentation period. Invented the manufacturing method of bokbunja soy sauce by adding sugars and food additives to meet the tastes of consumers to the brewed soy sauce (fresh soy sauce) obtained by compressing the fermentation broth obtained through the ripening fermentation period. Detailed description is as follows.
먼저, 본 발명의 복분자간장의 제조방법을 설명하기에 앞서 복분자에 대한 이론을 살펴보면 다음과 같다. 복분자는 장미과에 속하는 낙엽관목의 열매로서 예로부터 본초강목, 방약합편, 동의보감등의 문헌에 기재된 바와 같이 한방에서는 신장기능, 불임증, 음위증, 유정몽설, 강장제, 혈액 등을 맑게 해주며 간을 보하고 눈을 맑게하는 효능이 있다고 하여 건강보조식품으로 널리 사용되고 있는데, 이러한 복분자는 재배지역이 한정됨과 동시에 유통 및 보관기간이 짧은 복분자의 특성상 주로 한방에서 건조된 복분자를 사용하는 것이 대부분으로 일반인들이 널리 즐 기기는 어려웠다. 이하에서는 본 발명에 따른 복분자술을 첨가시킨 "복분자간장"의 제조방법에 대해 상세히 설명한다. First, prior to explaining the manufacturing method of bokbunja soy sauce of the present invention look at the theory of bokbunja as follows. Bokbun is a deciduous shrub belonging to the Rosaceae family, and as described in the literature of the herbaceous tree, medicinal herb, and Dongbobom, herbal medicine clears kidneys, infertility, vulgaris, well-being dreams, tonics, blood, etc. It is widely used as a health supplement food because it has the effect of clearing the eyes.Because of the characteristics of bokbunja where the cultivation area is limited and the distribution and storage period are short, the bokbunja are mostly used in dried herbal medicine. Enjoy the device was difficult. Hereinafter will be described in detail for the manufacturing method of "bokbunja soy sauce" added with the bokbunja surgery according to the present invention.
먼저, 탈지 가공 대두 또는 환대두를 증자하고 소맥을 볶아 할쇄한 묶음할쇄
발효과정은 약 12-16℃에서 젖산이 생육하는 젖산발효기간과 약 18-28℃에서 젖산균 및 주효모가 생육하는 주효모발효기간을 거치고, 주효모발효기간의 온도보다 약간 낮은 온도에서의 후숙발효기간을 거치는 발효공정을 30℃에서 3개월 이상 또는 실온에서 9개월이상을 실시한다. The fermentation process goes through the fermentation period of lactic acid where lactic acid grows at about 12-16 ° C and the main yeast fermentation period when lactic acid bacteria and main yeast grow at about 18-28 ° C, and the ripening at a temperature slightly lower than the temperature of the main yeast fermentation period The fermentation process that goes through the fermentation period is carried out for at least 3 months at 30 ℃ or at least 9 months at room temperature.
발효공정에서 얻어진 발효액을 압착하여 양조간장원액(생간장)을 얻는다. 이러한 방법으로 제조된 양조간장원액 65.08 중량%에 고과당 11.67 중량 %, 스테비오사이드 0.02 중량 %, 빙초산 0.01 중량 %, 이노신산나트륨 0.01 중량 %, 구아닐산나트륨 0.01 중량 %, 알라닌 0.01 중량 %, 감초추출당 0.08 중량 %, 젖산 0.05 중량 %, 식염 0.50 중량% 및 정수 3.81 중량%를 가하여 혼합하여 80℃ 이상에서 살균한 후 1시간정도 홀딩탱크에서 저장시킨 다음 자연냉각 및 침전을 유도하기 위하여 반제품탱크로 이송한 후 여기에 복분자술 18.75 중량%를 첨가하여 교반혼합시킨 후 2-3일간 정치시켜 여과한 것을 충진,포장시켜 복분자간장을 제조하였다. The fermentation broth obtained in the fermentation step is compressed to obtain a brewed soy sauce solution (fresh soy sauce). 65.08% by weight of brewed soy sauce stock solution prepared in this manner, 11.67% by weight, high fructose, 0.02% by weight stevioside, 0.01% by weight glacial acetic acid, 0.01% by weight sodium inosinate, 0.01% by weight sodium guanylate, 0.01% by weight alanine, 0.08 per licorice extract Add weight%, 0.05 weight% lactic acid, 0.50 weight% of salt, and 3.81 weight% of water, mix, sterilize at 80 ℃ or higher, store in holding tank for about 1 hour and transfer to semi-finished product tank to induce natural cooling and precipitation. Thereafter, 18.75% by weight of Bokbunja technique was added thereto, followed by stirring and mixing. After standing for 2-3 days, the filtrate was packed and packaged to prepare Bokbunja Soy Sauce.
전술한 바와 같은 방법에 의해 제조되는 "복분자간장"에서의 양조간장원액의 비율은 65∼77 중량%이고 복분자술은 14-21 중량%, Brix 62%인 복분자엑기스는 1.0-10.0 중량%. 식품첨가물은 8∼12 중량 % 정제수는 1∼2 중량 %이다.The proportion of the brewed soy solution in the bokbunja soy sauce prepared by the method as described above is 65-77 wt%, the bokbunja liquor is 14-21 wt%, the bokbunja extract is 1.0-10.0 wt%. 8 to 12% by weight of food additives is 1 to 2% by weight of purified water.
[실시예]EXAMPLE
다음 실시예에 의해 본 발명의 내용을 상세히 설명한다.The contents of the present invention will be described in detail by the following examples.
(1) 개량식 메주제조공정(1) Improved Meju Manufacturing Process
먼저, 탈지가공대두 또는 환대두 2,800kg에 실온의 정제수 또는 수도수 3080ℓ을 급 급수 20-40분간 침지시킨 후, 2.0-4.0kg/㎤에서 30분간 스팀으로 증자한다. 이때, 탈지가공대두 또는 환대두를 증자시킨 상태에서 30분간 정치시킨 후 탈기하여 실온까지 냉각시키면 수분 57± 3％의 증자탈지가공대두 또는 증자환대두가 된다. First, 3080 L of purified water or tap water at room temperature is immersed in 2,800 kg of degreased soybean or circumferential soybean, and then steamed for 20 minutes at 2.0-4.0 kg / cm 3. At this time, when the degreased soybean or soybean soybean is cooked for 30 minutes and then degassed and cooled to room temperature, it becomes steam degreased soybean or steamed soybean with a moisture content of 57 ± 3%.
한편, 소맥 2,800kg을 소맥볶음기로 볶음·할쇄한 후 볶음·할쇄한 소맥에 종국, 증자탈지가공대두 또는 증자환대두를 혼합한 후, 이것을 자동 제국장치에 넣은 후 온도 25-28℃, 습도 98± 1.0％에서 통풍시키면서 42-46시간 발효시켜 개량식 메주를 제조 하였다. 이때, 발효기간 동안 2회 교반을 하였다. 한편, 볶음·할쇄한 소맥에 종국, 증자탈지가공대두 또는 증자환대두를 혼합한 혼합물의 수분은 43± 2％, pH는 6.0-6.5이다. On the other hand, after roasting and crushing 2,800 kg of wheat with a wheat fryer, mix the final, steamed degreased soybeans or steamed soybeans with the roasted and crushed wheat, and put it in the automatic empire apparatus, and then the temperature was 25-28 ° C and humidity 98 Improved meju was prepared by fermentation for 42-46 hours with ventilation at ± 1.0%. At this time, the fermentation period was stirred twice. On the other hand, the water content of the mixture of roasted and crushed wheat in the end, steamed degreased soybeans or steamed soybeans was 43 ± 2%, and the pH was 6.0-6.5.
(2) 발효공정(2) fermentation process
전술한 바와 같은 개량식 메주제조공정에서 얻어진 개량식메주 18,000㎏에 0-10℃의 22-24％ 식염수를 30,294-34,1425ℓ를 혼합하여 발효탱크에 넣고 실온에서 6개월이상 또는 30℃에서 3개월-9개월이상 발효시켰다. 이 기간 초기 약 1개월 동안에 젖산 발효가 일어나고, 젖산균에 의해 pH가 5정도 까지 저하 되었다. 다음으로, 18-28℃로 점차로 온도를 상승시켜 젖산균과 주효모에 의한 2개월간 주발효기간을 거쳤다. 이러한 발효공정에는 계대배양한 젖산균 및 효모를 첨가하여 품질을 향상시켰으며, 발효공정 중에는 주 1 회 정도 통기 교반을 하였다. 약 2개월의 주발효 후 기포의 발생이 어느 정도 멈추고, 발효물의 온도가 약 1-2℃ 저하된 상태의 실온에서 발효를 계속해 후숙을 시켰다. 일반적으로, 후숙기간은 한달 이상이 필요하다.30,294-34,1425 L of 0-10 ° C of 22-24% saline was mixed with 18,000 kg of the improved meju obtained in the above-mentioned improved meju manufacturing process as described above, and placed in a fermentation tank for at least 6 months at room temperature or 3 months at 30 ° C. It was fermented for over 9 months. Lactic acid fermentation occurred about 1 month at the beginning of this period, and the pH was lowered to about 5 by lactic acid bacteria. Next, the temperature was gradually increased to 18-28 ° C., followed by two months of fermentation by lactic acid bacteria and main yeast. In this fermentation process, the lactic acid bacteria and yeasts that were subcultured were added to improve the quality, and during the fermentation process, the agitation was performed once a week. After about two months of main fermentation, the bubble generation stopped to some extent, and the fermentation was continued at room temperature while the temperature of the fermented product was lowered by about 1-2 ° C., and the ripening was performed. In general, the boarding period requires more than a month.
(3) 압착, 배합, 살균, 여과 및 포장 (3) compression, compounding, sterilization, filtration and packaging
한편, 숙성 발효액을 압착·여과하여 얻은 양조간장원액(생간장)을 10℃이하의 저온숙성탱크에 1일 이상 정치시켜 침전물을 제거한 맑은 양조간장원액(생간장)을 얻었다. 이 양조간장원액 65.08 중량％에 고과당 11.67 중량 ％, 스테비오사이드 0.02 중량 ％, 빙초산 0.01 중량 ％, 이노신산나트륨 0.01 중량 ％, 구아닐산나트륨 0.01 중량 ％, 알라닌 0.01 중량 ％, 감초추출당 0.08 중량 ％, 젖산 0.05 중량 ％, 식염 0.50 중량 ％ 및 정수 3.81 중량％를 가하여 혼합하여 80℃ 이상에서 살균한 후 1시간정도 홀딩탱크에서 저장시킨 다음 자연냉각 및 침전을 유도하기 위하여 반제품탱크로 이송한 후 여기에 복분자술 18.75 중량 ％를 첨가하여 교반혼합시킨 후 2-3일간 정치시켜 여과한 것을 충진,포장시켜 “ 복분자간장”을 제조하였다. On the other hand, the brewed soy sauce stock (fresh soy sauce) obtained by pressing and filtration of the fermentation broth was left to stand in a low temperature aging tank of 10 ° C. or more for 1 day to obtain a clear brewed soy sauce stock (soy sauce) from which precipitates were removed. To 65.08% by weight of the brine soy solution, 11.67% by weight of high fructose, 0.02% by weight of stevioside, 0.01% by weight of glacial acetic acid, 0.01% by weight of sodium inosinate, 0.01% by weight of sodium guanylate, 0.01% by weight of alanine, 0.08% by weight of licorice extract, lactic acid 0.05% by weight, 0.50% by weight of salt and 3.81% by weight of water are mixed, sterilized at 80 ° C or higher, stored in a holding tank for about 1 hour, and then transported to a semi-finished product tank to induce natural cooling and precipitation. After adding 18.75% by weight of the mixture, the mixture was stirred and mixed for 2 to 3 days to fill and package the bokbunja soy sauce.
대조구 : 전술한 개량식 방법으로 얻어진 양조간장원액 83.33 중량％를 배합조에 넣고 염도조정을 한다. 여기에 고과당 11.70 중량 ％, 스테비오사이드 0.02 중량 ％, 주정 3.00 중량 ％, 빙초산 0.01 중량 ％, 이노신산나트륨 0.01 중량 ％, 구아닐산나트륨 0.01 중량 ％, 알라닌 0.01 중량 ％, 감초추출당 0.08 중량 ％, 젖산 0.05 중량 ％, 식염 0.50 중량％ 및 정제수 1.28 중량％를 가해 혼합하여 80℃ 이상에서 살균한 후 1시간정도 홀딩탱크에서 저장시킨 다음 자연냉각 및 침전을 유도하기 위하여 반제품탱크에서 2-3일간 정치시킨 후 여과한 것을 충진포장시켜 “ 메주간장”을 대조구로 하였다.Control: Add 83.33% by weight of the brine soy solution obtained by the above-described improved method into the mixing tank and adjust the salinity. 11.70% by weight of high fructose, 0.02% by weight of stevioside, 3.00% by weight of alcohol, 0.01% by weight of glacial acetic acid, 0.01% by weight of sodium inosinate, 0.01% by weight of sodium guanylate, 0.01% by weight of alanine, 0.08% by weight of licorice extract, and lactic acid 0.05 After mixing by weight%, 0.50% by weight of salt and 1.28% by weight of purified water, sterilizing at 80 ℃ or more, storing in a holding tank for about 1 hour, and then standing in a semi-finished tank for 2-3 days to induce natural cooling and precipitation. The filtrate was packed and filled with “meju soy sauce” as a control.
[실시예 1]Example 1
전술한 개량식 방법으로 얻어진 양조간장원액 18,480.0 L을 배합용기에 넣고, 고과당 2,800.0 ㎏, Brix 62％인 복분자엑기스 1,440.0 L, 스테비오사이드 5.0 ㎏,빙초산 1.2 ㎏, 이노신산나트륨 1.9 ㎏, 구아닐산나트륨 1.0 ㎏, 알라닌 3.1 ㎏, 감초추출당 19.9 ㎏, 젖산 12.5 ㎏, 식염 120.0 ㎏ 및 정수 395.4 L을 가해 혼합하여 80℃ 이상에서 살균한 후 1시간정도 홀딩탱크에서 저장시킨 다음 자연냉각 및 침전을 유도하기 위하여 반제품탱크로 이송한 후 여기에 주정 720.0 L를 첨가 교반 혼합시킨 후 2-3일간 정치시켜 여과한 것을 충진,포장시켜 “ 복분자간장”24,000 L을 제조하였다. 본 제품의 일반성분은 표 3의 실시예 1과 같이 총단백질(TN) 1.04 ％, 고형분(Brix) 43.0 ％, 순추출물(Ext.) 26.37 ％, 비중(sp) 1.192, 수소이온농도지수(pH) 4.51, 염도(NaCl) 15.50 ％, 색도(Color) #15이었다.18,480.0 L of brewed soy sauce stock solution obtained by the above-described improved method was placed in a mixing vessel, 2,800.0 kg of high fructose, 1,440.0 L of bokbunja extract with Brix 62%, 5.0 kg of stevioside, 1.2 kg of glacial acetic acid, 1.9 kg of sodium inosinate, 1.0 kg of sodium guanylate, 3.1 kg of alanine, 19.9 kg per licorice extract, 12.5 kg of lactic acid, 120.0 kg of salt, and 395.4 L of purified water are mixed and sterilized at 80 ℃ or higher, then stored in the holding tank for about 1 hour and then semi-finished to induce natural cooling and precipitation. After transferring to a tank, 720.0 L of alcohol was added thereto, stirred and mixed, and then allowed to stand for 2-3 days to fill and package the filtered product, thereby preparing 24,000 L of “Bokbunja Soy Sauce”. The general components of this product were 1.04% of total protein (TN), 43.0% of solid content (Brix), 26.37% of net extract (Ext.), Specific gravity (sp) of 1.192, and hydrogen ion concentration index (pH). ) 4.51, salinity (NaCl) 15.50%, chromaticity (Color) # 15.
[실시예 2]Example 2
전술한 개량식 방법으로 얻어진 양조간장원액 18,139.0 L을 배합용기에 넣고, 고과당 2,800.0 ㎏, 스테비오사이드 5.0 ㎏,빙초산 1.2 ㎏, 이노신산나트륨 1.9 ㎏, 구아닐산나트륨 1.0 ㎏, 알라닌 3.1 ㎏, 감초추출당 19.9 ㎏, 젖산 12.5 ㎏, 식염 583.7 ㎏ 및 정수 932.7 L을 가해 혼합하여 80℃ 이상에서 살균한 후 1시간정도 홀딩탱크에서 저장시킨 다음 자연냉각 및 침전을 유도하기 위하여 반제품탱크로 이송한 후 여기에 복분자술 1,500.0 L를 첨가 교반·혼합시킨 후 2-3일간 정치시켜 여과한 것을 충진,포장시켜 “ 복분자간장”24,000 L을 제조하였다. 본 제품의 일반성분은 표 3의 실시예 2와 같이 총단백질(TN) 1.00 ％, 고형분(Brix) 41.6 ％, 순추출물(Ext.) 25.92 ％, 비중(sp) 1.174, 수소이온농도지수(pH) 4.61, 염도(NaCl) 15.68 ％, 색도(Color)는 ＃23이었다. 18,139.0 L of brewed soy sauce stock solution obtained by the above-described improved method was placed in a mixing vessel, 2,800.0 kg of high fructose, 5.0 kg of stevioside, 1.2 kg of glacial acetic acid, 1.9 kg of sodium inosinate, 1.0 kg of sodium guanylate, 3.1 kg of alanine, and 19.9 kg of licorice extract. 12.5 ㎏ of lactic acid, 583.7 ㎏ of salt and 932.7 L of purified water were mixed and sterilized at 80 ℃ or higher and stored in the holding tank for about 1 hour and then transferred to the semi-finished tank to induce natural cooling and precipitation. After stirring and mixing 1,500.0 L, the mixture was left to stand for 2-3 days, and then filtered and packed to prepare 24,000 L of “Bokbunja Soy Sauce”. The general components of this product were 1.00% of total protein (TN), 41.6% of solids (Brix), 25.92% of net extract (Ext.), Specific gravity (sp) of 1.174, and hydrogen ion concentration index (pH). 4.61, the salinity (NaCl) was 15.68%, and the chromaticity (Color) was # 23.
[실시예 3]Example 3
전술한 개량식 방법으로 얻어진 양조간장원액 16,879.2 L을 배합용기에 넣고, 고과당 2,800.0 ㎏, 스테비오사이드 5.0 ㎏,빙초산 1.2 ㎏, 이노신산나트륨 1.9 ㎏, 구아닐산나트륨 1.0 ㎏, 알라닌 3.1 ㎏, 감초추출당 19.9 ㎏, 젖산 12.5 ㎏, 식염 813.6 ㎏ 및 정수 462.6 L을 가해 혼합하여 80℃ 이상에서 살균한 후 1시간정도 홀딩탱크에서 저장시킨 다음 자연냉각 및 침전을 유도하기 위하여 반제품탱크로 이송한 후 여기에 복분자술 3,000.0 L를 첨가 교반 혼합시킨 후 2-3일간 정치시켜 여과한 것을 충진,포장시켜 “ 복분자간장”24,000 L을 제조하였다. 본 제품의 일반성분은 표 3의 실시예 3과 같이 총단백질(TN) 0.97 ％, 고형분(Brix) 40.8 ％, 순추출물(Ext.) 25.25 ％, 비중(sp) 1.173, 수소이온농도지수(pH) 4.58, 염도(NaCl) 15.55 ％, 색도(Color)는 ＃19이었다. 16,879.2 L of brewed soy sauce stock solution obtained by the above-mentioned improved method was placed in a mixing vessel, 2,800.0 kg of high fructose, 5.0 kg of stevioside, 1.2 kg of glacial acetic acid, 1.9 kg of sodium inosinate, 1.0 kg of sodium guanylate, 3.1 kg of alanine, and 19.9 kg of licorice extract. 12.5 ㎏ of lactic acid, 813.6 ㎏ of sodium chloride and 462.6 L of purified water were mixed and sterilized at 80 ℃ or higher and stored in the holding tank for about 1 hour and then transferred to semi-finished product tank to induce natural cooling and precipitation. After stirring and mixing 3,000.0 L, the mixture was left to stand for 2-3 days, and then filtered and packed to prepare 24,000 L of “Bokbunja Soy Sauce”. The general components of this product were 0.97% of total protein (TN), 40.8% of solids (Brix), 25.25% of net extract (Ext.), Specific gravity (sp) of 1.173, and hydrogen ion concentration index (pH). 4.58, the salinity (NaCl) 15.55%, the color (Color) was # 19.
[실시예 4]Example 4
전술한 개량식 방법으로 얻어진 양조간장원액 15,619.2 L을 배합용기에 넣고, 고과당 2,800.0 ㎏, 스테비오사이드 5.0 ㎏,빙초산 1.2 ㎏, 이노신산나트륨 1.9 ㎏, 구아닐산나트륨 1.0 ㎏, 알라닌 3.1 ㎏, 감초추출당 19.9 ㎏, 젖산 12.5 ㎏, 식염 1,019.3 ㎏ 및 정수 462.6 L을 가해 혼합하여 80℃ 이상에서 살균한 후 1시간정도 홀딩탱크에서 저장시킨 다음 자연냉각 및 침전을 유도하기 위하여 반제품탱크로 이송한 후 여기에 복분자술 4,500.0 L를 첨가 교반 · 혼합시킨 후 2-3일간 정치시켜 여과한 것을 충진,포장시켜 “ 복분자간장”24,000 L을 제조하였다. 본 제품의 일반성분은 표 3의 실시예 4와 같이 총단백질(TN) 0.91 ％, 고형분(Brix) 41.0 ％, 순추출물(Ext.) 25.17 ％, 비중(sp) 1.176, 수소이온농도지수(pH) 4.52, 염도(NaCl) 15.83 ％, 색도(Color)는 ＃15이었다.15,619.2 L of brewed soy sauce stock solution obtained by the above-described improved method was placed in a mixing vessel, 2,800.0 kg of high fructose, 5.0 kg of stevioside, 1.2 kg of glacial acetic acid, 1.9 kg of sodium inosinate, 1.0 kg of sodium guanylate, 3.1 kg of alanine, and 19.9 kg of licorice extract. , Lactic acid 12.5 ㎏, salt 1,019.3 ㎏ and purified water 462.6 L, mixed and sterilized at 80 ℃ or more and stored in the holding tank for about 1 hour and then transferred to the semi-finished product tank to induce natural cooling and sedimentation After stirring and mixing 4,500.0 L, the mixture was left to stand for 2-3 days, and then filtered and packed to prepare 24,000 L of “Bokbunja Soy Sauce”. The general components of this product were 0.91% of total protein (TN), 41.0% of solid content (Brix), 25.17% of net extract (Ext.), Specific gravity (sp) of 1.176, and hydrogen ion concentration index (pH). ) 4.52, salinity (NaCl) was 15.83%, and the chromaticity (Color) was # 15.
[표 3] 본 발명의 Table 3 of the present invention 실시예Example 별 일반성분 현황 General Ingredient Status by Star
본 발명은 전술한 실시 예에 국한되지 않고 본 발명의 기술사상이 허용하는 범위 내에서 다양하게 변형하여 실시할 수가 있다.The present invention is not limited to the above embodiments, and various modifications can be made within the scope of the technical idea of the present invention.
이와 같은 본 발명은 전통 발효 조미식품인 재래식 간장의 제조방법을 개량하여 복분자 과실로 만든 술을 첨가해 복분자 간장을 제조하므로써 간장의 본래 기능을 그대로 간직하면서 복분자에 함유된 인체에 유익한 약리작용에 의해 영양적, 생체활성 기능적 가치를 향상시켜 염분이 인체에 미치는 악영향을 사전에 예방할 수 있게 하여 국민보건향상에 크게 기여를 할 수 있을 뿐만 아니라 맛과 향이 다양한 고품질의 간장을 생산할 수 있는 효과가 있다.The present invention is improved by the traditional fermented seasoning food manufacturing method of the conventional soy sauce by adding the liquor made of the fruit of Bokbunja by making sake bokbunja soybeans while retaining the original function of the soy sauce by pharmacological benefits to the human body contained in the bokbunja By improving the nutritional and bioactive functional values, it is possible to prevent the adverse effects of salt on the human body in advance, which greatly contributes to the improvement of the public health, and has the effect of producing high quality soy sauce with a variety of tastes and aromas.
Claims (2)
Priority Applications (1)
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| KR1020040058292A KR100553457B1 (en) | 2004-07-26 | 2004-07-26 | Manufacturing method of Soy sauce includes Wine made from Korea Jirisan's BOKBUNJA |
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| KR1020040058292A KR100553457B1 (en) | 2004-07-26 | 2004-07-26 | Manufacturing method of Soy sauce includes Wine made from Korea Jirisan's BOKBUNJA |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100814774B1 (en) | 2006-11-15 | 2008-03-19 | 동해식품 주식회사 | Method for preparation of soy sauce containing horseradish components |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101733484B1 (en) | 2014-09-01 | 2017-05-10 | 이계원 | Soy sauce and the manufacture Method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100814774B1 (en) | 2006-11-15 | 2008-03-19 | 동해식품 주식회사 | Method for preparation of soy sauce containing horseradish components |
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| KR20060009632A (en) | 2006-02-01 |
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