KR100671746B1 - A boiled and spiced soy sauce, it's manufacturing method - Google Patents

Abstract

Provided are a braised and spiced ganjang(soy sauce) which is reduced in salty taste and is lowered in the content of sugar by using oligosaccharide, and a method for preparing the braised and spiced ganjang. The braised and spiced ganjang comprises 600-800 g of oligosaccharide; 200-300 g of kelp stock; 200-300 g of cheongju(clear rice wine); 200-300 g of cooking wine; 110-130 g of an apple; 50-70 g of a lemon; 10-20 g of a licorice root; and 10-20 g of a dried red pepper in 1.8 L of mixed ganjang. Preferably the oligosaccharide is selected from the group consisting of fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, maltooligosaccharide, soybean oligosaccharide and xylooligosaccharide.

Description

Stewed soy sauce and its manufacturing method {A boiled and spiced soy sauce, it's manufacturing method}

The present invention relates to a stewed seasoning soy sauce and a method for producing the same.

In Korea, stewed soy sauce is generally stored as stock and taken out whenever necessary and used for food such as stewed side dishes, rice, noodles, and soy sauce. Sugar, syrup, onion, leek, garlic, ginger, dried red pepper, Pepper, seasonings and the like are selected and mixed, heated and boiled, and then sieved to prepare.

However, until now, the stewed soy sauce has been produced and used at home by instant, there has been a variety of stewed soy sauce, but there is almost no recipe of stew soy sauce suitable for the public to commercialize.

In order to solve this problem, recently, soy sauce has been commercialized and marketed so as to save time and easily eat soy sauce in a busy household such as a double income couple.

However, commercially available soy sauce is not enough for both young and old to eat safely, such as sugar, starch syrup, chemical seasonings, or large quantities of dried vegetables for mass production. Has been.

Therefore, the present invention was to provide a recipe of boiled seasoning soy sauce to produce a soy sauce that can be eaten safely and healthy as home-made, to meet the taste of the public and also suitable for mass production.

Accordingly, an object of the present invention is to mix oligosaccharides, kelp broth, jongjong, sake, apples, lemons, licorice and dried red pepper in an appropriate ratio in the mixed soy sauce, while making it possible to easily taste the taste and liver of the dish in a short time, It is intended to provide simmered soy sauce that can be commercialized through mass production while being suitable for the taste of the public.

In addition, another object of the present invention is to provide a method of producing the stewed seasoning soy sauce.

In order to achieve the above object, the present invention is a mixed soy sauce 1.8 liters oligosaccharide 600 ~ 800g, kelp broth 200 ~ 300g, seed 200 ~ 300g, sake 200 ~ 300g, apple 110 ~ 130g, lemon 50 ~ 70g, licorice 10 Provides simmered seasoning soy sauce consisting of ~ 20g and 10 ~ 20g of dried pepper.

In addition, in order to achieve the other object, the present invention (a) step to raise to 600 liters of mixed soy sauce 600 ~ 800g and 200 ~ 300g of kelp broth while heating while boiling;

(b) adding to the boiled mixture of (a) 200-300 g of Jeongjong, 200-300 g of taste liquor, and further boiling by removing bubbles;

(c) 110 to 130 g of apple, 50 to 70 g of lemon, 10 to 20 g of licorice and 10 to 20 g of dried red pepper are added and sealed to the boiled mixture of (b), and then settled at room temperature for 1 to 2 days. Doing; And

(d) filtering the mixture obtained by standing still in (c) to obtain a filtrate;

It provides a method of manufacturing soy sauce seasoning comprising a.

Hereinafter, the present invention will be described in detail.

At this time, if there is no other definition in the technical terms and scientific terms used, it has a meaning commonly understood by those of ordinary skill in the art.

In addition, repeated description of the same technical configuration and operation as in the prior art will be omitted.

The stewed seasoning soy sauce of the present invention does not go through the process of separately putting the ingredients of the seasoning during the manufacture of the food, so that it is possible to easily taste and taste of the dish in a short time, from the combination of a specific ratio between the components including the soy sauce Flavor components contained in the ingredients are extracted into the soy sauce according to the taste of the public, so that it can be commercialized through mass production.

The soy sauce used in the present invention uses a mixed soy sauce with a darker color and less salty taste. In the case of soy sauce, the color is light and salty, so it is mixed with other ingredients to make the color more pale to show a delicious color as a seasoning soy sauce. It is difficult, and in the case of adding sufficient amount for seasoning, in some cases, the taste of food may become excessively salty. At this time, in the present invention, it is preferable to use 1.8 liters of the mixed soy sauce so as to be sufficiently impregnated with the material entering the simmered seasoning soy sauce.

In addition, oligosaccharides are used in the present invention for the sweetness of the seasoning. When sugars such as sugar or fructose are used for sweetness, high calorie intake is consumed, and the trend of well-being and obesity is suppressed in modern society. Because it does not meet. Therefore, almost no decomposition in the body without calorie burden sweetness (甘味) effect is to use a very good oligosaccharides. Specifically, in the present invention, it is preferable to use an oligosaccharide selected from the group consisting of fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, malto oligosaccharide, soy oligosaccharide and xylo oligosaccharide. Oligosaccharides may be used. At this time, the oligosaccharide in the present invention is less than 600g on the basis of 1.8 liters of mixed soy sauce in the stewed seasoning soy sauce, the effect of sweetness is reduced, exceeding 800g so that you can not feel the subtle sweetness of jongjong and sake, It is preferable to use within one range.

In addition, kelp broth usually refers to kelp broth used in the field of the present invention. In the present invention, a piece of kelp (10cm) is put in 250 ml of cold water and boiled. In place of seasonings (MSG), include natural seasonings in seasoning soy sauce. This is because kelp broth boils for too long to give a distinctive viscosity that makes the broth sticky and decayed. At this time, the kelp broth in the present invention, when using less than 200g on the basis of 1.8 liters of mixed soy sauce in the simmered seasoning soy sauce, the flavor effect of natural seasonings is reduced, and when it exceeds 300g, it provides a distinctive taste unique to seasonings, within the above-mentioned range It is preferable to use.

In addition, jongjong and tasting mask or volatilize the smell of soy sauce or kelp in simmered seasoning soy sauce, remove the astringent taste of lemons, apples and licorice, as well as remove the smell of fishy fish, meat flavor, etc. Play a role. At this time, in the present invention, Jeongjong and taste liquor in a soy sauce seasoning mixed soy sauce 1.8 liters in a ratio of 1: 1, using less than 200g, the above-mentioned effect is reduced, exceeding 300g lemon, apple and licorice inherent It is preferable to almost eliminate the flavor and to use within the above-mentioned range.

In addition, the apple, lemon and licorice in the present invention serves to neutralize excessive sweetness or salty taste while providing an inherent subtle flavor and sweet and sour taste, the use range described above is inherent flavor in 1.8 liters of mixed soy sauce If the range is within the range, the inherent flavor may not be felt, and if the range is exceeded, its own freshness may occur.

And, specifically, the stewed seasoning soy sauce of the present invention, it is preferable to use oligosaccharide 700g, kelp broth 250g, seed 250g, sake 250g, apple 120g, lemon 60g, licorice 15g and 15g dried pepper in 1.8 liters of mixed soy sauce.

On the other hand, the preferable process of manufacturing the stewed seasoning soy sauce of this invention is as follows.

(1) kelp broth soy sauce manufacturing process

In 600 liters of mixed soy sauce, 600-800 g of oligosaccharide and 200-300 g of kelp broth are mixed and heated to carry out the first boiling process, and 200-300 g of saengjong is added to the boiled mixture and 200-300 g of taste liquor is removed. While heating, a second boiling process is performed.

This is because if the bubbles are not removed, the merchandising property will be lowered later.

(2) natural seasoning process

To the boiled mixture of the above (1) process, add 110 to 130 g of apples, 50 to 70 g of lemon, 10 to 20 g of licorice and 10 to 20 g of dried red pepper, seal, and then stand at room temperature for 1 to 2 days to inherent flavor components Extract This is because the flavor component of the above ingredients is less than one day when the standing period is less than one day, and the effect is insignificant compared to the excess period when two days or more are exceeded.

At this time, apples and lemons are used to thin slices of raw fruit and licorice is torn a lot, so that as much active ingredient is extracted as possible.

In the present invention, it is preferable that the dried pepper to be used is powdered or cut so as to dry the very hot chilies such as cheongyang pepper to widen the surface area with the seeds so that the effective ingredients are more leached into the soy sauce.

(3) filtration process

The mixture obtained by standing still and stirring in (c) is filtered to remove solids to obtain pure stewed soy sauce.

Thus, the seasoned seasoning soy sauce of the present invention can be used in various dishes such as anchovy stir-fry, burdock stew, fish paste stew, etc. as well as noodles, rice, soup.

Hereinafter, the present invention will be described in more detail with reference to specific examples. However, the present invention is not limited to the following examples, and it will be apparent to those skilled in the art that various changes or modifications can be made within the spirit and scope of the present invention.

EXAMPLES Seasoned seasoning soy sauce preparation of the present invention

1.8 liters of mixed soy sauce was placed in a deep bowl, 700g of isomaltoligosaccharide, 1 cup (250g) of kelp broth, mixed well, heated and boiled. Then, 1 cup (250g) and 1 cup (250g) of sake were added and boiled again. . At this time, the bubbles produced were immediately removed.

Then, put the thinly sliced apples (120g) and one lemon (60g), and dried green pepper powder 15g and licorice 10g to the boiled soy sauce mixture solution, the lid of the bowl was closed and allowed to stand at room temperature for one day.

And the soy sauce solution which filtered the fine sieve was obtained, and the simmered seasoning soy sauce of this invention was prepared.

Then, the prepared stewed seasoning soy sauce was stored in a dark bottle.

Comparative Example 1

In this comparative example, stewed soy sauce that is usually manufactured and used in homes was prepared by the following method.

1 cup (250 g) of soy sauce, 1 cup (250 g) of water, sugar (175 g), spice onion 30g, 20 g leeks, 10 g garlic, 5 g ginger, 5 g dried pepper, 2 g pepper, heated at low temperature until the sugar melts After heating for 10 minutes in a high heat, and when boiling to reduce the fire to medium heat and boiled for about 20 minutes until the vegetable juice comes out, the vegetables were passed through a sieve and discarded to obtain a soy solution containing vegetable juice.

Then, the soy solution was continuously boiled in a tender fire in a syrup state for 1 hour, the fire was turned off, and the resultant was filtered again by cooling it in a fine sieve to prepare Comparative Example 1.

Comparative Example 2

This comparative example prepared the H simmered soy sauce of the company D commercially available in the market.

Experimental Example

In this Experimental Example, in order to measure the quality of the simmered seasoning soy sauce of the present invention, 30 sensory test applicants (15 males and 15 females) were given five points for color, aroma, taste, and overall preference as well as the comparative example. Measured by the scale method, compared / analyzed.

As a result, as shown in Table 1, there was no significant difference in color, and it was found that in terms of aroma and taste, it was sold on the market with home-made stewed soy sauce and was highly preferred by both young and old compared to stewed soy sauce. Could.

TABLE 1

In addition, the stewed soy sauce of the present invention is determined to play a role of well-being stewed soy sauce by using only natural ingredients as well as those who should be careful about ingesting sugar such as hypertension patients or diabetic patients without using salty oligosaccharides.

In addition, a range of modifications, changes, and substitutions may be made to the above disclosure, and in some cases only some of the features of the invention may be used. Accordingly, the appended claims should be construed broadly and in accordance with the spirit and scope of the invention.

As described above, the stewed seasoning soy sauce of the present invention has the advantage of simple and fast time to finish cooking because it does not go through the process of separately putting the ingredients of the seasoning, high blood pressure using oligosaccharides without salty People, young and old, as well as those who need to be careful about sugar intake, such as patients and diabetics will enjoy.

Claims (4)

1.8 liters of mixed soy sauce contains 600-800 g of oligosaccharide, 200-300 g of kelp broth, 200-300 g of seed stock, 200-300 g of sake, 110-130 g of lemon, 50-70 g of lemon, 10-20 g of licorice, and 10-20 g of dried red pepper. Stewed seasoning soy sauce. The method of claim 1, The oligosaccharide is a stewed soy sauce, characterized in that the oligosaccharides selected from the group consisting of fructooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, maltooligosaccharides, soy oligosaccharides and xylo oligosaccharides. (a) adding 600 ~ 800 g oligosaccharide and 200 ~ 300 g of kelp broth to 1.8 liters of mixed soy sauce to heat and boil while mixing; (b) adding to the boiled mixture of (a) 200-300 g of Jeongjong, 200-300 g of taste liquor, and further boiling by removing bubbles; (c) 110 to 130 g of apple, 50 to 70 g of lemon, 10 to 20 g of licorice and 10 to 20 g of dried red pepper are added and sealed to the boiled mixture of (b), and then settled at room temperature for 1 to 2 days. Doing; And (d) filtering the mixture obtained by standing still in (c) to obtain a filtrate; Method of producing soy sauce seasoning comprising a. The method of claim 3, wherein The apple and lemon of (c) is a method of producing stewed soy sauce, characterized in that thinly sliced fresh apple and lemon.