KR100992339B1 - Manufacturing method of soy sauce using a traditional soy sauce and salted anchovies - Google Patents
Manufacturing method of soy sauce using a traditional soy sauce and salted anchovies Download PDFInfo
- Publication number
- KR100992339B1 KR100992339B1 KR1020070118000A KR20070118000A KR100992339B1 KR 100992339 B1 KR100992339 B1 KR 100992339B1 KR 1020070118000 A KR1020070118000 A KR 1020070118000A KR 20070118000 A KR20070118000 A KR 20070118000A KR 100992339 B1 KR100992339 B1 KR 100992339B1
- Authority
- KR
- South Korea
- Prior art keywords
- soy sauce
- anchovy
- salt
- jar
- anchovies
- Prior art date
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 83
- 241001454694 Clupeiformes Species 0.000 title claims abstract description 48
- 235000019513 anchovy Nutrition 0.000 title claims abstract description 46
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 5
- 235000019197 fats Nutrition 0.000 claims 1
- 235000019198 oils Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 16
- 150000001413 amino acids Chemical class 0.000 abstract description 9
- 235000005135 Micromeria juliana Nutrition 0.000 abstract 1
- 241000246354 Satureja Species 0.000 abstract 1
- 235000007315 Satureja hortensis Nutrition 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 description 16
- 230000004151 fermentation Effects 0.000 description 16
- 238000000034 method Methods 0.000 description 5
- 230000032683 aging Effects 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 239000012267 brine Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229940057430 anchovy preparation Drugs 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
본 발명은 재래식 간장과 멸치젓을 이용한 생간장의 제조방법에 관한 것으로, 재래식 간장의 부족한 감칠맛과 단맛을 내는 아미노산을 보충하여 간장의 맛과 질을 향상시켜 풍미로운 맛을 지니도록 하며, 재래식 간장과 멸치젓의 부가가치를 높이도록 한 재래식 간장과 멸치젓을 이용한 생간장의 제조방법에 관한 것이다.The present invention relates to a production method of raw soy sauce using conventional soy sauce and anchovy chopped, supplemented with amino acids that give off the rich taste and sweetness of conventional soy sauce to improve the taste and quality of the soy sauce to have a savory taste, the traditional soy sauce and The present invention relates to a method for producing raw soy sauce using conventional soy sauce and anchovy salt to increase the added value of anchovy salt.
본 발명은 항아리에 18도의 염도를 갖는 소금물을 투입한 후 잘 띄워진 메주를 투입하여 30~45일동안 숙성시킨 다음 메주와 간장을 분리하고, 분리된 간장을 6개월 이상 숙성시키는 재래식 간장 준비단계와; 멸치를 수세하여 물빼기를 한 후 멸치 100중량 대비 15~30중량%의 비율로 소금을 넣어 22~26시간동안 염장하고, 항아리에 담은 후 웃물이 발생하면 웃물을 제거하고, 부상된 유지를 제거하는 멸치젓 준비단계와; 상기 단계를 거친 염장멸치 100중량 대비 30~50중량%의 비율로 상기 재래식 간장을 첨가하여 혼합하는 재래식 간장 첨가단계와; 상기 단계를 거친 후 항아리를 밀봉하여 서늘하고 그늘진 곳에서 6개월 이상 보관하여 숙성시킨 후 부상된 유지를 제거하고, 여과시켜 생간장을 생산하는 생간장 생산단계로 이루어진 것을 특징으로 한다.In the present invention, after adding salt water having a salinity of 18 degrees to a jar, the well-measured meju is added and aged for 30 to 45 days. Wow; Wash the anchovy and drain the water, add salt at a ratio of 15-30% by weight to 100% of the anchovy, salt it for 22-26 hours, and put it in a jar. Anchovies to prepare a step; A conventional soy sauce addition step of adding and mixing the conventional soy sauce at a ratio of 30 to 50% by weight based on 100 wt% of the salted anchovies passed through the above steps; After the above steps, the jar is sealed and stored in a cool and shady place for 6 months or more, and then matured to remove the injured oil and fat, characterized in that consisting of the soy sauce production step to produce raw soy sauce.
재래식 간장, 멸치젓, 염장, 밀봉, 생간장 Conventional soy sauce, anchovy, salted, sealed, fresh soy sauce
Description
본 발명은 재래식 간장과 멸치젓을 이용한 생간장의 제조방법에 관한 것으로, 재래식 간장과 멸치젓의 장점을 이용하여 보존성을 높이고, 맛과 질을 향상시켜 부가가치를 높이도록 함과 아울러 맛과 향이 우수한 생간장을 제조하는 방법에 관한 것이다.The present invention relates to a manufacturing method of raw soy sauce using conventional soy sauce and anchovy chopped, using the advantages of conventional soy sauce and anchovy chopped to increase the preservation, improve the taste and quality, and increase the added value as well as excellent taste and flavor It relates to a method of manufacturing.
일반적으로 재래식 간장은 대두 단백질의 분해와 발효를 통해 이루어지는 것으로 향기와 색상이 좋고 담백한 맛을 지니지만 일본식 간장인 개량간장에 비해 감칠맛이나 구수함이 적고 염분 농도가 상대적으로 높아 짠맛이 강하다는 단점이 있다.In general, conventional soy sauce is made through the decomposition and fermentation of soy protein, which has a good aroma and color and has a light taste, but has a weak taste or a low water content and a relatively high salt concentration compared to Japanese soy sauce. .
이러한 차이는 재래식 간장과 개량간장의 제조 과정에서 그 이유를 찾을 수 있는데, 재래식 간장의 경우 된장을 만들기 위한 과정에서 나온 부산물이라면, 개량간장은 간장을 얻기 위해 콩 단백질을 대부분 분해시키는 것으로 생산되어 짐에 따라 개량간장이 재래식 간장에 비해 간장에 유리된 아미노산의 함량이 높아 그만큼 맛난 맛인 감칠맛이 더 나게 되는 것이다.This difference can be found in the manufacturing process of conventional soy sauce and modified soy sauce. In the case of conventional soy sauce, if it is a by-product of making soybeans, it is produced by decomposing most of soy protein to obtain soy sauce. According to the improved soy sauce is higher in the amount of amino acids liberated in the soy sauce than conventional soy sauce is a delicious taste that is better.
본 발명에서는 재래식 간장의 감칠맛을 높이기 위해 아미노산을 보충시키는 방법을 채택하였으며, 멸치젓의 발효과정에서 유리된 아미노산류가 재래식 간장의 상대적으로 적은 아미노산을 보충한다는 것을 수년간의 연구에 의해 인지할 수 있었다.In the present invention, a method of supplementing amino acids was adopted to increase the flavor of conventional soy sauce, and it was recognized by years of research that amino acids liberated during fermentation process of anchovy supplement relatively relatively amino acids of conventional soy sauce.
그러나 상기한 멸치젓은 통상 김장이나 음식의 맛을 낼 때 사용하는 젓갈류로서 종래의 기술로 제조할 경우에, 멸치와 소금만을 혼합하여 숙성시켜 제조하므로 발효과정에서 생성되는 쓴 맛이나 구린내, 비린내를 없애기 어려운 점이 있다. However, the anchovy salted salted anchovy is usually used to make the taste of kimjang or food. When prepared by the conventional technique, it is prepared by mixing only anchovy and salt, so that it produces bitter taste, smell, and fishy smell during fermentation. There is something difficult to get rid of.
따라서, 멸치젓의 발효과정에서 쓴맛이나 비린맛을 교정하면서 멸치젓에 의한 아미노산을 보충시켜 재래식 간장에 감칠맛이 나는 새로운 간장의 제조를 위한 기술이 개시되어야 하는 실정이다.Therefore, in the fermentation process of anchovy marinade, while correcting the bitter or fishy taste, the technology for the preparation of a new soy sauce is supplemented with amino acid by anchovy marinated in traditional soy sauce should be disclosed.
본 발명은 상기한 문제점을 해결하기 위하여 창안된 것으로, 본 발명의 목적은 1차적으로 숙성된 재래식 간장의 미생물을 이용하여 멸치젓을 발효시킴으로써 멸치젓의 발효과정에서의 안정성을 높이도록 함과 아울러 아미노산을 보충하여 감칠맛과 구수한 맛을 내는 풍미로운 생간장을 제조하도록 한 재래식 간장과 멸치젓을 이용한 생간장의 제조방법을 제공하는 데 있다.The present invention was devised to solve the above problems, and an object of the present invention is to increase the stability in the fermentation process of anchovy chopped fermented anchovy by using the microorganisms of conventionally aged soy sauce and amino acid. The present invention provides a method for producing raw soy sauce using conventional soy sauce and anchovy chopped so as to prepare a flavorful soy sauce having a rich and delicious taste by supplementing.
또한, 본 발명의 다른 목적은 단백질 공급원인 간장의 맛과 질을 향상시켜 양질의 간장의 보급함으로써 재래식 간장과 멸치젓의 부가가치를 높이도록 한 재래식 간장과 멸치젓을 이용한 생간장의 제조방법을 제공하는 데 있다.In addition, another object of the present invention is to provide a method for producing raw soy sauce using conventional soy sauce and anchovy chopped to enhance the added value of conventional soy sauce and anchovy chopped by improving the taste and quality of soy sauce that is a protein source to supply high quality soy sauce. have.
상기의 목적을 달성하기 위한 본 발명의 제조방법은 항아리에 18도의 염도를 갖는 소금물을 투입한 후 잘 띄워진 메주를 투입하여 30~45일동안 숙성시킨 다음 메주와 간장을 분리하고, 분리된 간장을 6개월 이상 숙성시키는 재래식 간장 준비단계와; 멸치를 수세하여 물빼기를 한 후 멸치 100중량 대비 15~30중량%의 비율로 소금을 넣어 22~26시간동안 염장하고, 항아리에 담은 후 웃물이 발생하면 웃물을 제거하고, 부상된 유지를 제거하는 멸치젓 준비단계와; 상기 단계를 거친 염장멸치 100중량 대비 30~50중량%의 비율로 상기 재래식 간장을 첨가하여 혼합하는 재래식 간장 첨가단계와; 상기 단계를 거친 후 항아리를 밀봉하여 서늘하고 그늘진 곳에서 6개월 이상 보관하여 숙성시킨 후 부상된 유지를 제거하고, 여과시켜 생간장을 생산하는 생간장 생산단계로 이루어진 것을 특징으로 한다.In the manufacturing method of the present invention for achieving the above object is added to the brine having a salinity of 18 degrees in a jar and then well floated meju aging for 30 to 45 days and then separated meju and soy sauce, separated soy sauce Conventional soy sauce preparation step of aging 6 months or more; Wash the anchovy and drain the water, add salt at a ratio of 15-30% by weight to 100% of the anchovy, salt it for 22-26 hours, and put it in a jar. Anchovies to prepare a step; A conventional soy sauce addition step of adding and mixing the conventional soy sauce at a ratio of 30 to 50% by weight based on 100 wt% of the salted anchovies passed through the above steps; After the above steps, the jar is sealed and stored in a cool and shady place for 6 months or more, and then matured to remove the injured oil and fat, characterized in that consisting of the soy sauce production step to produce raw soy sauce.
상기의 제조 과정을 거쳐 제조된 생간장(2차 발효간장)은 전통적인 장류의 제법으로 1차 발효되어 숙성된 재래식 간장을 멸치젓의 발효과정에 첨가하여 재래식 간장은 유리된 아미노산을 보충하여 감칠맛을 높이고, 멸치젓은 구리거나 비린 맛을 교정하도록 하여 발효과정의 안정성을 얻게 되며, 이로 인해 2차 발효에 의해 생산되는 생간장은 맛과 질이 향상되어 식탁을 풍요롭게 함과 아울러 일반적인 재래식 간장과 멸치 액젓의 부가가치를 높이는 효과가 있다.Raw soy sauce (secondary fermented soy sauce) prepared through the above manufacturing process is added to the fermentation process of anchovy sauce by adding fermented conventional soy sauce to fermentation process of anchovy sauce. In order to improve the stability of fermentation process, the anchovy salt is corrected for copper or fishy taste. As a result, raw soy sauce produced by secondary fermentation improves the taste and quality and enriches the table. It can increase the added value.
이하, 첨부된 도면을 참조하여 본 발명의 재래식 간장과 멸치젓을 이용한 생간장의 제조방법을 상세히 설명한다.Hereinafter, with reference to the accompanying drawings will be described in detail the manufacturing method of raw soy sauce using conventional soy sauce and anchovy chopped.
도 1은 본 발명에 의한 재래식 간장과 멸치젓을 이용한 생간장의 제조공정을 보인 개략적인 공정도이다.1 is a schematic process diagram showing a manufacturing process of raw soy sauce using conventional soy sauce and anchovy chopped according to the present invention.
상기 도 1에 도시된 바와 같이, 본 발명의 일실시예에 의한 재래식 간장과 멸치젓을 이용한 생간장의 제조방법을 설명하기로 한다.As shown in FIG. 1, a method of preparing raw soy sauce using conventional soy sauce and anchovy chopped according to an embodiment of the present invention will be described.
[[ 실시예Example ]]
재래식 간장 준비단계Traditional Soy Sauce Preparation
콩을 삶아 찧은 후 일정 크기의 모양을 만들어 짚 위에서 겉을 말린 다음 새끼줄로 매달아 메주를 띄운다.After boiling the beans, they are shaped to a certain size, dried on a straw, and hung with ropes to float the meju.
잘 띄워진 메주는 깨끗이 씻은 항아리에 넣어 발효시키는데, 이때 상기 항아 리에는 18도의 염도를 갖는 소금물을 투입한 후 메주를 수세하여 투입한다. 그리고 나서 30~45일동안 숙성시킨 다음 메주와 간장을 분리하고, 분리된 간장을 다시 6개월 이상 숙성시켜 재래식 간장 준비한다.The well-populated meju is fermented in a clean wash jar. At this time, the brine is added with brine having 18 degrees of salinity, followed by washing with meju. After aging for 30 to 45 days, the meju and soy sauce are separated, and the separated soy sauce is aged for at least 6 months to prepare conventional soy sauce.
멸치젓 준비단계Anchovy Preparation Step
선도가 좋은 멸치를 수세하여 물빼기를 한 후 멸치 100중량 대비 15~30중량%의 비율로 소금을 넣어 22~26시간동안 염장작업을 한다.Wash the fresh anchovies with water and drain the water. Add salt at a ratio of 15 to 30% by weight to 100 weights of anchovy and salt it for 22 to 26 hours.
염장된 멸치를 항아리에 담은 후에 웃물이 발생하면 이를 제거하는 웃물빼기 작업을 하고, 이때 웃물에 유지의 부상시에도 이를 같이 제거한다.After the salted anchovies are put in the jar, the oozing water is removed to remove it.
재래식 간장 첨가단계Conventional Soy Sauce Addition Step
웃물이 제거된 멸치젓은 발효시키게 되는데, 이때 염장멸치 100중량 대비 30~50중량%의 비율로 상기 6개월 이상 숙성된 재래식 간장을 첨가하여 혼합한다. 이때 장기간 숙성에 따라 부상한 유지를 제거시킨 상태의 간장을 첨가하도록 한다.The anchovy chopped with the excess water is fermented, in which the conventional soy sauce matured for 6 months or more is added to the salted anchovy at 30 to 50% by weight. At this time, soy sauce should be added after removing the fats and fats injured by long-term aging.
이는 멸치젓의 발효시 첨가된 간장의 미생물이 미리 선점하도록 하여 불필요한 잡균의 서식을 방지하여 발효과정에서 발생되는 쓴맛이나 비린맛을 교정하도록 하기 위함이다.This is to ensure that the microorganisms of the soy sauce added during fermentation of the anchovy soak in advance to prevent unnecessary habitats of bacteria to correct the bitter or fishy taste produced during the fermentation process.
또한 첨가된 재래식 간장에 적게 함유된 아미노산의 함량을 멸치젓의 발효과정에서 유리된 아미노산으로 보충하여 후술되는 감칠맛을 내는 생간장을 생산하게 된다.In addition, the content of amino acids contained less in the conventional soy sauce is added to the free amino acids in the fermentation process of anchovy chopped to produce a rich flavor soy sauce described below.
생간장Fresh soy sauce 생산단계 Production stage
재래식 간장의 첨가후에는 항아리의 개구부를 밀봉하여 서늘하고 그늘진 곳 으로 이동시킨 후 6개월 이상 보관하여 숙성시킨다.After the addition of conventional soy sauce, the jar's opening is sealed and moved to a cool and shady place.
그리고 나서, 부상한 유지를 제거하고, 여과시켜 2차 발효된 생간장을 생산한다.The floated fat is then removed and filtered to produce secondary fermented soy sauce.
이와 같이 본 발명은 전통적인 장류의 제법으로 1차 발효되어 숙성된 재래식 간장을 멸치젓의 발효과정에 첨가하여 상기 재래식 간장과 멸치 액젓의 단점을 보완하는 요건(재래간장은 유리된 아미노산을 보충하여 감칠맛을 높이고, 멸치액젓은 구리거나 비린 맛을 교정하며, 발효과정의 안정성을 얻음)을 충족시켜 주고, 또한 이로 인한 2차 발효에 의해 생산되는 맛과 질이 향상된 간장(생간장)을 이용하여 한국 음식의 조미식품으로 많이 이용되는 간장의 품질을 높여 식탁을 풍요롭게 하고, 일반적인 재래식 간장과 멸치 액젓의 부가가치를 높이도록 한 유용한 발명이다.As such, the present invention adds the conventional soy sauce fermented and fermented by the traditional fermentation method to the fermentation process of anchovy salt to compensate for the shortcomings of the conventional soy sauce and anchovy fish sauce. Korean food by using soy sauce (fresh soy sauce), which improves the taste and quality produced by the secondary fermentation, and improves the fermentation process stability. It is a useful invention to enhance the quality of soy sauce, which is widely used as a seasoning food, to enhance the table, and to increase the added value of general soy sauce and anchovy fish sauce.
도 1은 본 발명에 의한 재래식 간장과 멸치젓을 이용한 생간장의 제조공정을 보인 개략적인 공정도.1 is a schematic process diagram showing a manufacturing process of raw soy sauce using conventional soy sauce and anchovy chopped according to the present invention.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020070118000A KR100992339B1 (en) | 2007-11-19 | 2007-11-19 | Manufacturing method of soy sauce using a traditional soy sauce and salted anchovies |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020070118000A KR100992339B1 (en) | 2007-11-19 | 2007-11-19 | Manufacturing method of soy sauce using a traditional soy sauce and salted anchovies |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20090051549A KR20090051549A (en) | 2009-05-22 |
| KR100992339B1 true KR100992339B1 (en) | 2010-11-04 |
Family
ID=40859602
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020070118000A KR100992339B1 (en) | 2007-11-19 | 2007-11-19 | Manufacturing method of soy sauce using a traditional soy sauce and salted anchovies |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100992339B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220128075A (en) | 2021-03-12 | 2022-09-20 | 김정배 | A method for preparing the fish sauce and fish sauce prepared thereby |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102379381B1 (en) * | 2019-12-26 | 2022-03-29 | 재단법인 환동해산업연구원 | Soy sauce with pacific herring and dried pacific herring, and manufacturing method thereof |
-
2007
- 2007-11-19 KR KR1020070118000A patent/KR100992339B1/en active IP Right Grant
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220128075A (en) | 2021-03-12 | 2022-09-20 | 김정배 | A method for preparing the fish sauce and fish sauce prepared thereby |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20090051549A (en) | 2009-05-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100971010B1 (en) | MSG-substitute seasonings using salt-fermented anchovy sauce concentrates and a preparation method thereof | |
| JP6987806B2 (en) | The manufacturing method of Ekjo and the Ekjo manufactured by the manufacturing method. | |
| CN101933602A (en) | Method for producing low-salt fish sauce | |
| CN101564141B (en) | Method for three-stage type fast fermentation of fish gravy | |
| KR101223017B1 (en) | Manufacturing method of ripening fish containing oybean paste including lacquer-tree | |
| CN102334668A (en) | Method for brewing sleeve-fish sauce by taking sleeve-fish viscus as raw material | |
| CN102754821A (en) | Production method of fermented fishbone meat paste | |
| KR100992339B1 (en) | Manufacturing method of soy sauce using a traditional soy sauce and salted anchovies | |
| KR101534915B1 (en) | Eriocheir sinensis in soy sauce containing mulberry leaves active ingredient and manufacturing method thereof | |
| KR100740902B1 (en) | Method for manufacturing of Salting mackerel by using of plum | |
| KR100926160B1 (en) | A method of manufacture of salted fish that use plum and anchovy and the salted fish manufactured thereof | |
| KR101233665B1 (en) | Salted Seafood Composition for Preparing Kimchi | |
| JP2006254836A (en) | Yoghurt-containing fermented squid product and method for producing the same | |
| KR101695791B1 (en) | Manufacturing method of Salted Comb Pen Shell and Salted Comb Pen Shell manufactured by the same | |
| CN103652760A (en) | Crab cooking liquor concentrated freshening sauce and preparation method thereof | |
| KR20160023350A (en) | Manufacturing method for salted hairtail | |
| KR101192807B1 (en) | Method for Preparing Mixed Salted Fish Comprising Seafood and Roe of Pollack | |
| KR102654252B1 (en) | Seasoning sauce for a fermented fish sauce containing fermentment of green tea extraction liquid, A fermented fish sauce containing fermentment of green tea extraction liquid and manufacturing method thereof | |
| JP5513651B1 (en) | Food | |
| KR101579743B1 (en) | Using a natural method of manufacturing a low-salt aging mackerel | |
| CN1401757A (en) | Fruit vinegar and preparing process thereof | |
| KR101174662B1 (en) | Fish sauce and making method thereof | |
| KR101525101B1 (en) | Method for manufacturing seed of soybean paste, soybean paste and seasoned soybean paste ausing the same | |
| KR20160021408A (en) | Julju method using silver needle mushroom | |
| KR100926158B1 (en) | A method of manufacture of salted fish that use plum and saury and the salted fish manufactured thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20131021 Year of fee payment: 4 |
|
| FPAY | Annual fee payment |
Payment date: 20141024 Year of fee payment: 5 |
|
| FPAY | Annual fee payment |
Payment date: 20151026 Year of fee payment: 6 |
|
| FPAY | Annual fee payment |
Payment date: 20171027 Year of fee payment: 8 |
|
| FPAY | Annual fee payment |
Payment date: 20181030 Year of fee payment: 9 |
|
| FPAY | Annual fee payment |
Payment date: 20191029 Year of fee payment: 10 |
|
| R401 | Registration of restoration |