KR101077592B1 - Soy Sauce Manufacturing Method Using Black Garlic - Google Patents

Soy Sauce Manufacturing Method Using Black Garlic Download PDF

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KR101077592B1
KR101077592B1 KR1020110073331A KR20110073331A KR101077592B1 KR 101077592 B1 KR101077592 B1 KR 101077592B1 KR 1020110073331 A KR1020110073331 A KR 1020110073331A KR 20110073331 A KR20110073331 A KR 20110073331A KR 101077592 B1 KR101077592 B1 KR 101077592B1
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black garlic
soy sauce
brine
weight
mixing
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KR20110098882A (en
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김남호
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김남호
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50Soya sauce
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts

Abstract

본 발명은 흑마늘을 이용한 간장 제조 방법에 관한 것으로서 더욱 상세히는 전통 간장의 제조과정 중에 흑마늘 또는 흑마늘 진액을 혼합하고 숙성하여 흑마늘의 유효성분과 향미가 함유된 간장 제조 방법에 관한 것이다.
본 발명에 의해 음식 조리시 맛을 내고 각종 양념으로 많이 사용되는 간장에 흑마늘의 유효 성분이 함유되어 전통 간장의 기능 향상과 염도를 낮출 수 있고 건강에 유익하고 맛이 좋은 흑마늘을 이용한 간장을 제공할 수 있다.
The present invention relates to a method for preparing soy sauce using black garlic, and more particularly, to a method for preparing soy sauce containing an active ingredient and flavor of black garlic by mixing and aging black garlic or black garlic concentrate during the manufacturing process of traditional soy sauce.
According to the present invention, it is possible to improve the function and the salinity of the traditional soy sauce by containing the active ingredient of black garlic in the soy sauce used in various seasonings when flavoring foods, and provide soy sauce using black garlic which is good for health and tastes good. Can be.

Description

흑마늘을 이용한 간장 제조방법{omitted}Soy sauce manufacturing method using black garlic {omitted}

본 발명은 흑마늘을 이용한 간장 제조방법에 관한 것으로서 더욱 상세히는 전통적인 간장의 제조과정 중에 흑마늘 또는 흑마늘 진액을 혼합하고 숙성하여 흑마늘의 유효성분과 향미가 함유된 간장을 제공함에 목적이 있다.The present invention relates to a method for preparing soy sauce using black garlic, and more particularly, to mix and mature black garlic or black garlic concentrate during the manufacturing process of traditional soy sauce to provide soy sauce containing the active ingredient and flavor of black garlic.

일반적으로 전통된장과 간장은 예로부터 일반인에게 익숙한 식품으로 음식의 맛을 내고 간을 맞추는데 다용도로 쓰일 뿐만 아니라 식물성 단백질의 중요한 공급원이다.In general, traditional miso and soy sauce are foods that are familiar to the general public, and are not only versatile for flavoring and flavoring foods, but are also important sources of vegetable protein.

된장과 간장의 주원료가 되는 콩에는 단백질이 38%나 들어 있어서 밭에서 나는 소고기로 불릴 정도이다.Soybeans, which are the main ingredients of doenjang and soy sauce, contain 38% protein and are called beef from the field.

뿐만 아니라 지방 함량도 18%나 되는 등 영양가가 풍부한 식품이다.In addition, it is a nutritious food with a fat content of 18%.

콩의 단백질에는 체내 이용률이 높아서 동물성 단백질에 뒤지지 않고 지방을 구성하는 지방산도 리놀산. 니놀레산. 등 불포화 지방산이 많은 것으로 알려져 있다. 이러한 콩과 천일염을 주원료로 만든 된장과 간장의 영양가는 미루어 짐작할 수 있다.Soy protein has a high utilization rate in the body, so linoleic acid also contains fatty acids that are not comparable to animal proteins. Nioleic acid. It is known that there are many iso unsaturated fatty acids. The nutritional value of soybean and soy sauce made from these beans and sun salt can be estimated.

된장과 간장의 제조과정 중에 콩을 삶아 메주를 만들고 이를 건조 하면서 미생물을 발효 후 건조된 메주를 항아리에 넣고 일정량의 천일염 녹인 물을 혼합하여 숙성시키는 과정으로 제조된다.During the manufacturing process of Doenjang and Soy Sauce, soybeans are boiled to make meju and dried while fermenting microorganisms, and then the dried meju is put into a jar and mixed with a certain amount of sun salt.

상기 과정 중에 천일염 녹인 물을 혼합하는 것은 숙성과정 중에 외부로부터 균이 침투되어 부패하는 현상을 방지하기 위함이다.Mixing the natural salt melted water during the above process is to prevent the rot from being penetrated by the bacteria from the outside during the ripening process.

그러한 이유로 된장과 간장 제조 특성상 염분 함량이 많아지게 되어 짜고 자극적이며 된장 특유의 향미가 떨어진다는 문제점이 있어서 외국인이나 어린이의 기호에 맞지 않는 문제점이 있고 웰빙시대에 변화하는 소비자의 식습관을 충족하기에 부족한 점이 없지 않다.For this reason, there is a problem that the salt content is high in salt and soy sauce, and the flavor of the miso is inferior to the tastes of foreigners and children due to the high salinity of soybean and soy sauce. There is no point.

본 발명의 또 다른 재료인 흑마늘은 생마늘을 굽거나 삶지 않고 일정한 온도와 습도에서 숙성 시켜서 마늘 특유의 향기 성분인 유황 화합물을 증발시켜 매운맛과 불쾌한 냄새 제거는 물론 당도가 높고 체내 흡수율을 높인 것이 특징이다.Black garlic, another material of the present invention, is matured at a constant temperature and humidity without burning or boiling raw garlic to evaporate sulfur compounds, which are characteristic of garlic, to remove spicy and unpleasant odors, as well as high sugar content and high body absorption. .

흑마늘의 성분 및 효능은 주성분은 diallyl disuifide로 황 함유 화합 물질에는 항 세균. 항 곰팡이. 항 산화. 혈소판 응집억제. 항진작용 등이 알려져 있으며 생마늘에 거의 없는 수용성 화합물인 s-아닐시스테인. s-메틸시스테인. s-아릴메르캅시스테인. 등이 다량 함유되어있다.The ingredient and potency of black garlic is the main ingredient is diallyl disuifide, which is an anti-bacterial substance containing sulfur. Antifungal. Antioxidant. Platelet aggregation inhibition. It is known for its anti-inflammatory action and is a water-soluble compound that is hardly found in raw garlic. s-methylcysteine. s-aryl mercapcysteine. It contains a large amount.

본 발명은 전통간장의 기능에 흑마늘의 유효성분 및 향미를 포함하고 전통간장의 제조과정 중 천일염의 함량을 줄여서 염도를 낮추고 흑마늘 특유의 향과 당도가 있는 흑마늘을 이용한 간장을 제공함에 목적이 있다.The present invention includes an active ingredient and flavor of black garlic in the function of traditional soy sauce and reduces the content of sun salt during the manufacturing process of traditional soy sauce to reduce the salinity and to provide soy sauce using black garlic with the unique flavor and sugar of black garlic.

흑마늘에는 diallyl disujfide라는 황 함유 화합물질이 있어서 항 세균. 항 곰팡이. 항 산화작용으로 전통간장 제조시 천일염 함량을 10∼30% 줄여서 제조가 가능하고 외국인이나 어린이 등 일반인의 기호에 맞는 흑마늘을 이용한 간장을 제공할 수 있다.Black garlic has a sulfur-containing compound called diallyl disujfide. Antifungal. It is possible to manufacture by reducing the content of sun salt by 10-30% in the production of traditional soy sauce by antioxidant activity, and can provide soy sauce using black garlic suitable for the preference of foreigners and children.

상기와 같은 목적을 달성하기 위해 구성되는 본 발명은 다음과 같다.The present invention is configured to achieve the above object is as follows.

즉 본 발명에 의한 흑마늘을 이용한 간장의 제조방법은That is, the method of preparing soy sauce using black garlic according to the present invention

(a). 생마늘을 일정한 온도와 습도에서 숙성하여 가공된 깐 흑마늘을 잘게 분쇄하여 분쇄된 흑마늘을 준비하고 깐 흑마늘을 중탕기에 넣고 흑마늘 중량의 10∼30%의 식수를 혼합하여 110∼120도의 온도로 3∼6시간 동안 끓인 후 유압프레스기를 이용 흑마늘 추출액을 추출한후 90∼110도의 온도에서 6∼12시간 동안 농축하여 추출액의 농도가 65브릭스가 되게 하여 흑마늘 진액을 가공한다.(a). Raw garlic is aged at a constant temperature and humidity to crush the processed black garlic finely to prepare crushed black garlic. Put the black garlic in a water bath and mix 10 ~ 30% of the drinking water with 3 ~ 6 degrees at 110 ~ 120 ° C. After boiling for a period of time, the black garlic extract is extracted using a hydraulic press, and then concentrated at a temperature of 90 to 110 degrees for 6 to 12 hours so that the concentration of the extract is 65 briquettes.

(b). 이와는 별도로 대두를 세척하여 물에담구어 12∼24시간 불리는 수침단계;(b). Apart from this soaking soybeans soaked in water 12-24 hours soaking step;

(c). 상기 b단계에서 수침된 대두 95∼99 중량%와 잘게 분쇄된 흑마늘 1∼5 중량%를 혼합하여 1∼2 시간동안 삶는 증자단계;(c). A steaming step of mixing 95-99% by weight of soybean soaked in step b and 1-5% by weight of finely ground black garlic for 1 to 2 hours;

(d). 상기 c과정으로 증자된 대두와 흑마늘 원료를 일정한 크기의 메주 덩어리로 만들어 60∼120일 동안 건조 시키는 가운데 국균을 배양 시키는 제국단계;(d). Empire step of culturing the domestic bacteria in the soybean and black garlic raw material prepared by the process c as a lump of meju of a certain size and dried for 60 to 120 days;

(e) d과정으로 국균이 배양된 메주 덩어리를 항아리에 넣고 천일염 녹인물을 부어서 6∼9개월 동안 숙성 시키는 1차 숙성단계;(e) the first aging step of aging the meju chunks cultured in the process of d into a jar and pour the salt salt of natural salt and aged for 6-9 months;

상기 과정에서 기존 전통간장 가공시 사용되는 천일염 양의 70∼90%의 양으로 가공이 가능하고 사용되는 천일염은 1년 이상 저장하여 천일염의 간수가 빠진 후 사용해야 간장의 쓴맛을 줄일 수 있다. 천일염의 양을 줄일 수 있는 이유는 흑마늘에 항유된 diallyl disulfide 라는 황 화합물질이 있어 항 세균. 항 곰팡이. 항 산화작용으로 간장의 부패를 방지하기 때문이다.In the above process can be processed in the amount of 70 to 90% of the amount of natural salt used in conventional traditional soy sauce processing, and the used sun salt can be stored for more than one year to reduce the bitter taste of soy sauce should be used after the water of the natural salt. The reason why it can reduce the amount of sun salt is antibacterial because it has sulfur compound called diallyl disulfide. Antifungal. This is because the antioxidant activity prevents the decay of the liver.

(f) e과정으로 1차 숙성이 이루어진 메주와 염수를 분리하는 염수 분리단계;(f) brine separation step of separating the brine and brine made by the first ripening process e;

(g) f과정에서 분리된 염수에 a단계에서 가공된 흑마늘 진액을 염수의 중량대비 1%∼3%를 혼합하여 3∼6개월 동안 숙성 시키는 2차 숙성단계;(g) a second aging step of mixing black garlic concentrate processed in step a with 1% to 3% by weight of the brine separated in step f for 3-6 months;

상기 a∼f 과정으로 흑마늘을 이용한 간장을 제조할 수 있다.Soy sauce using black garlic may be prepared by the above a to f processes.

아울러 본 발명은 상기 제조방법에 의해 제조된 흑마늘을 이용한 간장인 것을 특징으로 한다.In addition, the present invention is characterized in that the soy sauce using the black garlic prepared by the manufacturing method.

본 발명에 의한 흑마늘을 이용한 간장은 전통간장의 제조과정 중에 흑마늘을 혼합 숙성하여 염분 함량을 줄이고 흑마늘의 유효성분과 향미가 함유된 건강식 간장을 제공할 수 있는 효과가 있다.Soy sauce using the black garlic according to the present invention has the effect of reducing the salt content and providing a healthy soy sauce containing the active ingredient and flavor of black garlic by aging the black garlic during the manufacturing process of traditional soy sauce.

아울러 본 발명에 의한 흑마늘이 함유된 간장은 염분함량이 줄어서 짜고 자극적인 맛이 덜하고 흑마늘 고유의 향미와 당분이 더해져서 누구나 섭취가 용이하고 국민 건강에 이바지할 수 있으리라 기대된다.In addition, the soy sauce containing the black garlic according to the present invention is expected to be easy to consume and contribute to the health of the public, because the salt content is reduced, salty, less irritating taste, and black garlic inherent flavor and sugar are added.

도1 은 본 발명에 의한 흑마늘을 이용한 간장에 대한 공정도이다.1 is a process chart for soy sauce using black garlic according to the present invention.

이하 도면을 이용하여 본 발명에 의한 흑마늘을 이용한 간장의 제조방법에 대해 상세히 설명하면 다음과 같다.Hereinafter, a method for preparing soy sauce using black garlic according to the present invention will be described in detail with reference to the accompanying drawings.

도1은 본 발명에 의한 흑마늘을 이용한 간장의 제조방법에 대한 공정도이다.1 is a process chart for a method of preparing soy sauce using black garlic according to the present invention.

먼저 흑마늘과 흑마늘 진액을 가공하는( F100) 단계로 생마늘을 일정한 온도와 습도에서 가공된 깐 흑마늘을 잘게 분쇄하고 이와는 별도로 깐 흑마늘을 중탕기에 넣고 흑마늘 중량의 10%∼30%의 식수를 혼합하여 110도∼130도의 온도로 3∼6시간 동안 중탕 후 유압프레스기를 이용해서 흑마늘 추출액을 추출한 후 90도∼110도의 온도에서 6∼12시간 동안 농축하여 흑마늘 농축액의 농도가 65브릭스가 되게 하여 흑마늘 진액을 가공하는 단계;First, black garlic and black garlic concentrate are processed (F100). Fresh garlic is crushed into black garlic processed at a constant temperature and humidity, and the black garlic is put in a water bath and mixed with 10% to 30% drinking water by weight of black garlic. After hot water bathing for 3-6 hours at a temperature of 130 ° C to 130 ° C, extract the black garlic extract using a hydraulic press, and concentrate it for 6-12 hours at a temperature of 90 ° C to 110 ° C so that the concentration of the black garlic concentrate is 65 brix. Processing;

상기 과정과는 별도로 대두를 세척하여 물에 담구어 12시간∼24시간 동안 불리는 (S100)수침단계;Washing the soybeans separately from the above process, soaking in water and soaking for 12 hours to 24 hours (S100);

상기 S100 단계에서 수침된 대두 95∼99중량 %와 F100과정에서 준비된 잘게 분쇄된 흑마늘 1∼5중량 %를 혼합하여 1∼2시간 동안 삶는(S200) 증자단계;95-99% by weight of soybeans soaked in the step S100 and 1 to 5% by weight of finely ground black garlic prepared in the process F100 boiled for 1 to 2 hours (S200) Steaming step;

S200 증자단계로 증자된 대두와 흑마늘 혼합원료를 일정한 크기의 메주 덩어리로 만들어 60∼120일 동안 건조 시키면서 국균을 배양 시키는 (S300) 제국단계;S200 increase the soybean and black garlic mixed raw material to increase the steaming step to a certain size of meju chunks to cultivate the domestic bacteria while drying for 60 to 120 days (S300) Empire step;

S300 제국단계로 국균이 배양된 메주 덩어리를 항아리에 넣고 일정량의 천일염 녹인 물을 부어 6∼9개월 동안 숙성시키는 (S400) 1차 숙성단계;S300 impregnated with meju chunks cultured in the impregnated stage S300 into a jar and poured a certain amount of natural salt melted water for 6 to 9 months (S400) the first aging step;

상기 과정 중 흑마늘의 유효성분인 diallyl disulfide라는 황 화합물의 기능으로 기존 전통 간장 가공에 사용되는 천일염 양의 70%∼90%의 양으로 가공이 가능하고 여기에 사용되는 천일염은 1년 이상 저장하여 천일염의 간수가 충분히 빠진 천일염을 사용하여 간장의 쓴맛을 줄일 수 있다. 상기 S400 과정으로 1차 숙성이 끝난 염수를 분리하는 (S500) 염수 분리단계;In the process, it is a function of sulfur compound called diallyl disulfide, which is an active ingredient of black garlic, and it can be processed in the amount of 70% to 90% of the amount of sun salt used in conventional traditional soy sauce processing. You can reduce the bitter taste of soy sauce by using sun-dried salt that is not sufficiently preserved. (S500) brine separation step of separating the first aging brine by the S400 process;

S500의 단계에서 분리된 염수에 F100 단계에서 가공된 흑마늘 진액을 염수 중량대비 1∼3중량 %를 혼합하여 3∼6개월 동안 숙성시키는 (S700) 2차 숙성단계;(S700) secondary ripening step of aging for 3 to 6 months by mixing 1 to 3% by weight of black garlic concentrate to the brine separated in the step S500 to the brine weight in the step F100;

상기 과정을 통해서 흑마늘을 이용한 간장을 가공할 수 있다.Through the above process, it is possible to process soy sauce using black garlic.

본 발명은 상기 제조방법에 의해서 제조된 흑마늘을 이용한 간장인 것을 특징으로 한다.The present invention is characterized in that the soy sauce using the black garlic prepared by the manufacturing method.

Claims (1)

분쇄된 흑마늘과 흑마늘 진액 가공단계;
이와는 별도로 대두를 세척하여 불리는 수침단계;
수침된 대두와 분쇄된 흑마늘을 대두 95∼99중량%와 흑마늘 1∼5중량%의 혼합비율로 혼합하고 삶는 증자단계:
증자된 대두와 흑마늘 혼합원료를 일정한 크기의 메주로 만들어 일정 기간 동안 건조 시키는 가운데 국균을 배양 시키는 제국단계;
제국단계를 마친 메주와 일정량의 천일염 녹인 물을 혼합하고 일정 기간 숙성 시키는 1차 숙성단계;
1차 숙성이 끝난 메주와 염수를 분리하는 염수 분리단계;
상기 과정에서 분리된 염수에 그 분리된 염수 중량대비 1∼3 중량 %의 흑마늘 진액을 혼합하여 숙성하는 2차 숙성단계;
상기 제조방법으로 가공된 흑마늘을 이용한 간장 제조방법.
Milled black garlic and black garlic concentrate processing step;
Separately, the soaking step called by washing soybeans separately;
Steaming step of mixing and boiled soybean and crushed black garlic in a mixing ratio of 95-99% by weight of soybean and 1-5% by weight of black garlic:
Empire step of culturing the bacteria in the cooked soybean and black garlic mixed raw material into a meju of a certain size and dried for a period of time;
A first ripening step of mixing the meju and a certain amount of natural salt dissolved water after the empire stage and aging for a certain period of time;
Brine separation step of separating the meju and brine after the first ripening;
A second aging step of aging by mixing 1 to 3% by weight of black garlic concentrate relative to the weight of the separated brine to the brine separated in the above process;
Soy sauce manufacturing method using the black garlic processed by the manufacturing method.
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KR101202277B1 (en) * 2012-02-16 2012-11-16 (재)남해마늘연구소 Manufacturing method of fish sauce and threreof product
KR101363019B1 (en) * 2013-11-22 2014-02-12 김진안 Manufacturing method for soy sauce using black garlic
KR101414807B1 (en) 2012-09-11 2014-07-03 전라남도 A method of preparing black garlic with allium sativum l. f. choyeong and a food comprising the same
KR20220114899A (en) 2021-02-09 2022-08-17 이창호 Soy sauce with black garlic and manufacturing method of the same

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KR101359565B1 (en) * 2013-07-09 2014-02-11 김형우 Method for preparing an unsalted garlic soy sauce and an unsalted garlic soy sauce therefrom
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101202277B1 (en) * 2012-02-16 2012-11-16 (재)남해마늘연구소 Manufacturing method of fish sauce and threreof product
KR101414807B1 (en) 2012-09-11 2014-07-03 전라남도 A method of preparing black garlic with allium sativum l. f. choyeong and a food comprising the same
KR101363019B1 (en) * 2013-11-22 2014-02-12 김진안 Manufacturing method for soy sauce using black garlic
KR20220114899A (en) 2021-02-09 2022-08-17 이창호 Soy sauce with black garlic and manufacturing method of the same

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