KR101275750B1 - Korean sauce and paste using salted liquefied pacific saury and process for preparing the same - Google Patents

Abstract

The present invention relates to a sauce and a method for producing the saury using saury sake, (1) preparing a meju; (2) preparing a saury fish sauce; (3) mixing the meju and saury fish sauce; (4) fermenting the mixture; (5) separating the solids after the fermentation is completed to obtain miso; And (6) purifying the liquid from which the solids are separated to obtain soy sauce.

Description

Korean sauce and paste using salted liquefied pacific saury and process for preparing the same}

The present invention relates to soy sauce and a manufacturing method thereof, and more particularly, by preparing a tofu such as soybean paste and soy sauce using a functional saury fish sauce, it is nutritionally different from the conventional soy sauce and its flavor and flavor, etc., saury I effectively remove the fishy smell, the taste and aroma is unique, but it is related to the functional nutrition and excellent nutritional foods and its manufacturing method.

Saury is a saltwater fish of the family. It is eaten in a variety of ways, and in Pohang, dried saury in winter is called Wasegi. In addition to drying, they can be salted, canned, or frozen. It is used as food for fishing and raising other fish or as pet food. It's rich in protein and B vitamins and, like any other blue fish, it's high in DHA. The saury caught in October to November is delicious because it contains about 20% of the whole body. Baked and eaten is the most common, seasoned or salted and cooked. You can also make food using canned food, and you can also taste tempura, stew, and stew. The saury is rich in nutrients in its shell and surrounding flesh, so it is best to cook it without peeling it. It is fresh saury that the whole body is bright light and the tail part is yellow.

Salted fish is a general term for foods that are salted and salted with salt, eggs, and intestines. Salted salted fish is a food made by mixing various kinds of fish and shellfish with salt and a proper ratio. It is widely used as a seasoning to enhance the taste of other foods. Existing salted salt is mainly limited to ingredients such as shrimp and anchovy, and has a problem in that it cannot meet the needs of consumers expecting various salted fish. In addition, considering the food and nutritional aspects of salted fish, it is necessary to improve the nutrition and improve the taste of salted fish.

Looking at the prior art for saury is as follows.

Korean Patent Registration No. 503165 contains 47.5% by weight of aged kimchi, pH 4 to 4.5, and 47.5% by weight of saury, and 3 parts of saury, and 0.02% by weight of green tea extract to garlic, red pepper powder, red pepper paste and seasoning. A method of producing sauerkraut canned with kimchi, which is added, put into a hollow tube, degassed in a tunnel, and sterilized at 118 ° C. for 70 minutes, is disclosed.

Korean Patent Registration No. 533691 has an inorganic composition consisting of 1.5 parts by weight of iron oxide, 4 parts by weight of magnesium, 4 parts by weight of calcium oxide, 16 parts by weight of aluminum oxide, and 65 parts by weight of silicon oxide, based on 100 to 3% by weight of chitin chitosan. There is disclosed a chitin chitosan-containing saury with reduced fishy smell, which is immersed in a mixed formulation added 0.5 wt% for 5 to 15 minutes.

Republic of Korea Patent No. 612073, the first step to purchase fish such as bluefish, saury, mackerel and the like frozen to about 10 ℃ ℃; A second step of thawing the frozen blue fish to remove various foreign matters on the surface such as scales; A third step of dipping the washed blue fish in saline of saline 2 to 3 (PUS); A fourth step of ripening the blue fish marinated in brine at low temperature for 10 to 20 hours at 3 to 7 ° C; A fifth step of rapidly quenching the blue fish aged at low temperature to below 70 ° C. so as to have a water content of 70 to 80%, and then drying the hot air at between 35 ° C. and 45 ° C .; A sixth step of weaving the dried back blue fish one by one and drying it with sea breeze between minus 10 ° C. and 10 ° C. to obtain a water content of 40 to 70%; Preparation of functional nutritional foods using blue fish such as sashimi, saury, and mackerel, which are sequentially subjected to the seventh step of fumigation the dried blue fish again in a fumigation room for a predetermined time between 35 and 45 ° C. A method is disclosed.

Korean Patent Application Publication No. 2007-109457 uses a method of pickling to process mackerel, saury, and mackerel, and the method of pickling is applied to some solid sauce with liquid garlic and gomso salt. A method of pickling mackerel, saury, and mackerel is applied, which removes fishy smell with sauce and improves meat and aesthetics with ingredients of sauce.

As described above, looking at the prior art of the saury, the technology mainly for processing the saury canned, etc., there was no prior art for the manufacturing of saury using the saury.

On the other hand, soy sauce is a salty liquid seasoning used to match the liver of food. It is used in Korea, China and Japan. It contains about 25% salt and has a unique taste mainly of amino acids. There are two ways to make soy sauce, traditional and improved. Conventional is a method of making at home, conventionally, soybeans are soaked with soybeans in December and fermented naturally. Then, the soybeans are soaked in brine in February or April the following year for 1 to 2 months. Then, add meju and soy sauce to adjust the taste and moisture. Conventional meju hydrolyzes soybeans by breeding various kinds of bacteria and fungi, so that the taste and smell of soybeans were not good because of the bad taste and smell. Recently, however, due to the development of microbiology, cultivation of yeast fungus isolated from yellow grains, which has a strong ability to hydrolyze protein and starch, inoculate the fermented yeast made from soybeans and dry the fermented meju It is commercialized and sold on the market. Soy sauce is soaked in the same way as the conventional method to produce pure sweet soy sauce. Improved soy sauce contains amino acids, maltose, glucose, etc., produced by yellow rice, and alcohol and lactic acid produced by yeast and lactic acid bacteria. The salt concentration of soy sauce is usually 18 to 20%, and the brown color of the soy sauce is due to melanin and melanoidin, which are degradation products of amino acids. Some commercially available soy sauce is colored with caramel. The smell of soy is a mixture of alcohol, ketone, aldehyde, volatile acid, ester, phenol and the like, and the inherent taste of soy is based on β-methyl mercaptopropyl alcohol. Brewed soy sauce takes a long time to produce products. In recent years, raw materials are hydrolyzed with hydrochloric acid to produce amino acids, followed by salting with salt and adding chemicals to color, taste, and flavor of conventional soy sauce.

Doenjang is a type of Korean miso. The type of doenjang is a traditional miso that soaks soy sauce and drains it, and an improved doenjang (medium-flavored soybeans) that is made by pouring salt water in meju without scooping it. Etc. can be mentioned. In addition, it is a seasonal delicacies that are dipped in the spring season. There is a dandelion plant in the spring, a clay pot in the summer season, a climbing plant in the summer season, a chrysanthemum plant in the fall season, and a bean jam in the winter. The traditional food is made from soybeans with soybeans in November-December, which is about the size of a crutch, dried for 2-3 days, and then floated with a straw straw. After 30-40 days, when the meju is good, split the meju and dry it in the sun and put it in the poison. The ratio of soybeans to water and salt is 1: 4: 0.8. At the top, red charcoal, charcoal fire, red pepper (dried) are roasted on top of the fire, and jujube is roasted together, which is a practice of removing impurities and odors. After 20 to 30 days, pick up meju, sprinkle with salt evenly, and soy sauce. Gently squeeze it into the jar and sprinkle with salt. Be careful not to let rain water enter, and then seal it with a mesh net to expose the meju to miso. An improved formula is a manufacturing method that focuses on miso without floating soy sauce. In the same way as the traditional method, pick meju and make it as big as a fist. Pour the salted water just enough to cover the meju and cover it for about a month. Prepare another poison, transfer this meju, sprinkle it with salt, seal it with a mesh, and soak in the sun to cook. In the eclectic way, the soy sauce is soaked in soy sauce (conventional), so the ingredients of meju are soaked in soy sauce and less flavor and nutrients. Put the thickly ground Meju in a pound of salt in advance, and mix it with the remaining Meju stew by opening the soy sauce. Doenjang has a odor effect that eliminates fishy smell, because protein, the main ingredient of doenjang, has the property of adsorbing many odors. If you mix miso with mackerel fish and crab fish dishes and some mackerel fish dishes, you can eliminate the smell and enhance the taste.

Looking at the prior art for doenjang as follows.

Republic of Korea Patent Registration No. 143702, a method for producing doenjang extract containing blood pressure lowering factor, Republic of Korea Patent Registration No. 297264, a method for preparing miso containing green tea extract, Republic of Korea Patent No. 354386, a method for producing doenjang using germanium water, Republic of Korea Patent Registration No. 36433 describes the manufacturing of miso containing fig ingredients, Republic of Korea Patent No. 440796 describes the manufacturing method of apple miso, Republic of Korea Patent No. 437573, Corn Meju and Doenjang, Republic of Korea Patent Registration No. 459324, Plum miso Manufacturing method, Korean Patent Registration No. 496225, Songi Doenjang Manufacturing Method, Korean Patent Registration No. 544683, Traditional Miso containing kelp, Korean Patent Registration No. 502653, Ginseng Miso Production Method, Korean Patent Registration No. 572377 Garlic miso and its manufacturing method, registered in Korea Patent No. 573921 Jang, Republic of Korea Patent Registration No. 618145 is a doenjang containing pine needles and mushrooms, Republic of Korea Patent Registration No. 625056 is a miso using sunflowers, Republic of Korea Patent Registration No. 722971 is a manufacturing method of miso containing a deodeok, Republic of Korea Patent Registration No. 777798 is a functional miso composition enhanced with fat-soluble vitamins and a method for manufacturing the same, Korean Patent Registration No. 774538, a doenjang containing anchovy and its manufacturing method, and Korean Patent Registration No. , Republic of Korea Patent Registration No. 866322 is a manufacturing method of miso containing white lotus, Republic of Korea Patent No. 816557 is a manufacturing method of bokbunja miso, Republic of Korea Patent No. 923625 is a Hwangtae miso and its manufacturing method, Republic of Korea Patent No. 964587 It discloses a black bean miso and anti-obesity activity and its manufacturing method.

Looking at the prior art for soy sauce is as follows.

Korean Patent Registration No. 131854 discloses a method for producing ginseng soy sauce, Korean Patent No. 171535 discloses an anchovy raw soy sauce production method, Korean Patent No. 326161 discloses a soy sauce using meat and seafood conventional soy sauce, Soy sauce is prepared using sesame gourd No. 478955, Korean patent registration No. 505550, soybean soy sauce manufacturing method, Korean patent registration No. 565855, manufacturing method of lotus root soy sauce, Korean patent registration No. 814774 preparation of wasabi soy sauce Method, Korean Patent Registration No. 988686 discloses a method of manufacturing red pepper soy sauce.

As described above, looking at the prior art for soybean and soy sauce, there was no prior art related to the production of miso or soy sauce using saury.

Accordingly, it is an object of the present invention to provide a sauerkraut and a method of manufacturing the same using saury.

In particular, an object of the present invention is to differentiate in nutrition and taste and aroma, compared to conventional jang, effectively removes the fishy smell of saury, the taste and aroma is a unique nutritious food and nutritional superior functional jang and its manufacturing method To provide.

The present invention to achieve the above object, (1) preparing a meju; (2) preparing a saury fish sauce; (3) mixing the meju and saury fish sauce; (4) fermenting the mixture; (5) separating the solids after the fermentation is completed to obtain miso; And (6) purifying the liquid from which the solids are separated to obtain soy sauce.

In the method of preparing soy sauce of the present invention, the saury sachet preparation step (2) comprises the steps of (a) adding a solvent to the saury, crushing and stirring to extract the enzyme, and then centrifuging to obtain a supernatant liquid to prepare a crude enzyme solution; (b) adding saury to the fermentor, and adding coenzyme solution, water and salt to ferment to prepare saury sachets; (c) adding sodium bicarbonate to the fermentation broth stock solution, removing the fish odor from the fish sauce by carbon dioxide gas generated by stirring and heating, and then cooling and deodorizing the saury sauce; And (d) mixing the functional additives in the deodorized saury fish sauce, dissolving them under heat, cooling them to room temperature, refrigeration aging, and filtration to form the product.

In the method of preparing saury sachet of the present invention, in step (a), a phosphate buffer having a concentration of 0.01 to 1 M is added 1 to 10 times the weight of saury, and crushed using a homogenizer, and 0 to 10 Stirring at 1 ° C. for 20 hours and centrifugation for 1 minute to 1 hour at a rate of 500 to 50,000 g is preferred.

In the method of manufacturing saury sake of the present invention, in step (b), 1 to 20 parts by weight of coenzyme solution and 1 to 300 parts by weight of water are added to 100 parts by weight of saury, and salt is added so that the salinity is 1 to 25%. It is preferable to ferment for 1 hour to 6 months while maintaining the temperature to 90 ℃.

In the method of manufacturing saury sake of the present invention, in step (c), 0.1 to 1% of sodium bicarbonate is added, and stirring and heating at 80 to 100 ° C. for 1 to 60 minutes are preferable.

In the method of manufacturing saury sake of the present invention, step (d) uses at least one selected from chitosan, kelp, ginger extract, garlic extract, glucose and sodium glutamate as functional additives, and dissolves at 60 to 90 ℃, 1 It is preferable to refrigerate at 0-10 degreeC for 10 days.

In the method for preparing soy sauce of the present invention, the step of obtaining soy sauce in (6) comprises the steps of purifying using microfiltration; Heating at 100 to 120 ° C. for 1 to 3 hours; And low temperature aging at 0 to 15 ° C. for 5 to 6 days.

The present invention also provides a soy sauce comprising miso and soy sauce prepared according to the method described above.

The present invention is differentiated in nutrition and taste and aroma, compared to the conventional Jangjang, and effectively removes the fishy smell from saury to provide a unique nutritious food and nutritional functional foods.

1 is a manufacturing process of the functional jang according to the present invention.
2 is a manufacturing process diagram of the functional saury fish sauce according to the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

1 is a manufacturing process of the functional jang according to the present invention, meju manufacturing process, saury sake manufacturing process, mixing process, fermentation process, solids separation process, purification process and the like.

First, meju for soybean paste and soy sauce are prepared.

Meju is the basic material for soaking intestines. Meju is used for soaking soy sauce, which is conventional meju and improved meju. Traditional meju is soaked in soybeans in late autumn, cooked for more than 5 hours, then steamed in mortar to form bricks, squares, or large bowls. If you crush the hardened mass with rice straw and hang it in the room, the mold grows on the surface of the meju, and the bacteria grow in the crevices. In the spring of the following year, I removed the medallion meju, covered my blanket, warmed it, fermented it, dried it in the sun, and wiped away foreign matter and mold on the surface, it became a traditional meju. This meju is used to make traditional soy sauce and miso. Recently, improved meju made by improving the method of manufacturing traditional meju has the advantage of improving the quality of meju and shortening the manufacturing time by artificial inoculation of Aspergillus oryzae, a yellow germ bacterium.

Improved meju can be divided into three types as follows. 1) Lump meju: Soak the selected beans (18 ~ 30 hours), boil and cool. Here, after mixing the yellow bacterium, steam it with a mortar and make it into a brick-like shape and float it at 20 ~ 25 ℃. When green mold is covered, it is dried and used as meju. 2) Soybean Meju: Until the inoculation of Hwanggyun bacteria, it is the same as lump meju. Put the inoculated beans in 3 cm thickness in a soup box and keep them at 30 ~ 35 ℃ for 6 ~ 12 hours. If white mycelium is covered, let the beans fall off and ferment at 20 ~ 30 ℃ for 3 ~ 4 days. Green yellow mold is covered with soybeans and dried to form soybean meju. 3) Noodle-type meju: Inoculate and inoculate in the same way as lump meju and extrude boiled soybeans with chopper and simultaneously pulverize them. Put this rhythm in a soup box and float it like soybean meju and dry it to become yellow green noodle type meju.

Looking at the fermentation ripening process of Meju, crushed and soaked steamed beans are caused by the attachment and propagation of various microorganisms in the air, which is a process in which soybean, a raw material of Meju, is decomposed by various enzymes secreted by these microorganisms. Soybeans are degraded by amylase, protease and lipase secreted by aerobic fungi, such as Rhizopus, Aspergillus and Mucor, which grow on the surface of Meju, and Bacillus subtilis inside Meju. Proteolytic enzymes, starch degrading enzymes, and oil degrading enzymes secreted by B. pumilus are involved in the degradation. Soy sauce is an amino acid that has been broken down into proteolytic enzymes of bacteria inside Meju and converted into water-soluble nitrogen compounds, and other low-grade degradation products are solubilized, eluted in salt water, and flavored substances are produced by salt-resistant bacteria and yeast. .

Looking at the types and specifications of Meju, there are Korean Meju and Improved Meju in the food industry, and the standards of traditional Meju according to the traditional food standard standard (Based on Article 13 of the Agricultural and Marine Products Processing Industry Promotion Act, based on Article 13) have good inherent color and flavor. It should be free of foreign matter, moisture 10.0% or less, crude protein 35.0% or more, crude fat 15.0% or more, and amino acid nitrogen 110mg% or more. In the Food Code, it refers to what is formed by using soybean as the main raw material or fermented by maintaining the form of grain particles. It is defined as being used as a raw material of soy sauce such as soy sauce, soybean paste, and red pepper paste, and is divided into two types. 1) Korean Meju: Steamed, molded and fermented with soybean (95% or more) as a main ingredient. 2) Improved meju: Fermented with soybean (85% or more) as the main ingredient in the form of grains. Specifications include properties (with unique color and flavor and no odor), moisture (10% or less, modified meju), crude protein (35% or more, as dry matter), tar pigment (undetected), aflatoxin (10 Μg / kg or less B1), preservatives (not detected), and the like.

Next, saury sachets are prepared.

FIG. 2 is a schematic view showing a process of preparing a sausage of a sausage according to the present invention. The sausage preparation process, the crude enzyme preparation process, the mixing process of the crude enzyme solution and salt, the fermentation fermentation process, the saury fermentation liquid separation process, It consists of treatment process, cooling process, adding functional additives to deodorizing fish sauce, mixing and dissolving and aging process, filtration and packing process.

First, prepare saury. The saury may be fresh saury and / or frozen saury. Looking at the efficacy of saury, the first saury is effective in preventing adult diseases. Specifically, unsaturated fatty acids such as EPA (Eicosa Pentaenoic Acid) contained in the oil of saury lowers blood cholesterol, cleans blood vessels and prevents blood clots, which is good for adult diseases such as atherosclerosis, heart disease, and stroke. Second, saury is effective for brain development and dementia prevention. Specifically, saury is rich in Docosa Hexaenoic Acid (DHA) is good for brain development and dementia prevention. Third, saury is effective in preventing osteoporosis. Specifically, saury is rich in calcium is good for preventing osteoporosis in menopausal women. Fourth, saury is effective in preventing anemia. Specifically, the red flesh of saury is rich in vitamin B12 and iron, which is good for preventing anemia.

Next, a crude enzyme solution is prepared. In the present invention, by preparing the crude enzyme solution separately and used for the saury fermentation, it is possible to improve the taste and aroma of saury fish sauce and provide a saury fish sauce that is excellent in food nutrition. The crude enzyme solution is a purified enzyme produced in the saury itself, contains a large amount of protease (protease), the enzyme can act in the saury fermentation process to obtain the above-mentioned effect. Specifically, the saury is added with a solvent and disrupted, followed by stirring to extract an enzyme, followed by centrifugation to obtain a supernatant, thereby preparing a crude enzyme solution. As a solvent, phosphate buffer is preferable. The concentration of phosphate buffer is 0.01 to 1 M, preferably 0.05 to 0.5 M, most preferably 0.1 M. The amount of the phosphate buffer added is 1 to 10 times, preferably 3 to 7 times, most preferably 5 times the weight of saury. The pH of the phosphate buffer is approximately 7.5. When crushing, it is preferable to crush using a homogenizer. The stirring temperature is 0 to 10 ° C, preferably 2 to 7 ° C, most preferably 4 ° C. The stirring time is 1 to 20 hours, preferably 5 to 15 hours, most preferably 12 hours. The centrifugation speed is 500 to 50,000 g, preferably 5,000 to 10,000 g, most preferably 8,000 g. The centrifugation time is 1 minute to 1 hour, preferably 20 to 40 minutes, and most preferably 30 minutes.

Then, the saury is put into a fermenter and fermented after addition of crude enzyme solution, water, and salt to produce saury sauce (References: Korean fermented raw materials and products, Book Publishing Creation, Kim Young Myung, 1991). The addition amount of the crude enzyme solution is 1 to 20 parts by weight, preferably 5 to 15 parts by weight, most preferably 10 parts by weight based on 100 parts by weight of saury. The added amount (amount of water) of water is 1 to 300 parts by weight, preferably 50 to 200 parts by weight, and most preferably 150 parts by weight based on 100 parts by weight of saury. As salt, salt is preferable. The amount of salt added is added so that the salinity is 1 to 25%, preferably 3 to 10%, most preferably 5%. Fermentation temperature is 10-90 degreeC, Preferably it is 30-70 degreeC, Most preferably, it is 50 degreeC. The fermentation time is 1 hour to 6 months, preferably 5 hours to 1 month, most preferably 10 hours.

Next, after separating the fermentation broth, sodium bicarbonate is added to the fermentation broth stock solution, and the fish odor is removed by cooling carbonic acid gas generated by stirring and heating to prepare a saury sachet. The concentration of sodium bicarbonate is 0.1 to 1%, preferably 0.25 to 0.5%, most preferably 0.4%. The stirring heating temperature is 80 to 100 ° C, preferably 85 to 95 ° C, most preferably 90 ° C. The stirring heating time is 1 to 60 minutes, preferably 5 to 10 minutes, most preferably 7 minutes. Saury fish sauce has the highest protein content when stored for 360 days.

Next, the functional additives are mixed in a deodorized saury saucepan, heated and dissolved, cooled to room temperature, refrigerated, and then filtered to produce a product. As the functional additive, at least one selected from chitosan, kelp, ginger extract, garlic extract, glucose and sodium glutamate is used.

Chitosan (Chitosan) is a new material that is easily absorbed by the human body of chitin in crustaceans. It activates the depleted cells, inhibits aging, strengthens immunity and prevents disease. It also regulates biorhythms with the ability to activate the body's natural healing abilities. The effect on the disease is as follows: First, it plays a role of adsorbing and excretion of excess cholesterol in the body, that is, acting as a cholesterol. Second, it has an anticancer effect of inhibiting the proliferation of cancer cells. Third, by inhibiting the absorption of chloride ions causing the increase in blood pressure in the intestine, and then discharged to the outside of the body to suppress blood pressure increase and to promote effective bacteria in the intestine and activate the cells. In addition, blood sugar control, liver function improvement, and the effects of heavy metals and pollutants in the body are effective.

Sea tangle contains many carbohydrates such as carotene, xanthophyll and chlorophyll, carnitals such as mannit and laminarin, which are made by carbon assimilation, and alginic acid, which is a component of the cell wall, and amino acids such as iodine, vitamin B2 and glutamic acid It contains. The ingredients vary depending on the type, but are generally 16% moisture, 7% protein, 1.5% fat, 49% carbohydrate, and 26.5% inorganic salts. 20% of the carbohydrates are fiber and the rest are polysaccharides such as alginic acid and laminarin. In particular, since many inorganic salts such as iodine, potassium, calcium, etc., eating a little bit of kelp is good for the supply of inorganic salts. The amino acid called laminin in kelp is effective in lowering blood pressure.

Ginger is a herbal medicine that is used to dry root stem in health, which is effective for indigestion, vomiting and diarrhea, promotes blood circulation, and has anti-inflammatory and analgesic effects. Ginger diastases and proteases stimulate the secretion of digestive juices, promote bowel movement, and treat nausea and diarrhea. Ginger and shawl, which are gorgeous ingredients of ginger, have strong sterilizing effect against various pathogenic bacteria, especially typhoid and cholera.

Garlic removes fishy fish, improves taste, and when eaten together, it coagulates protein, lightening the irritation of the stomach and helping digestion. Garlic kills mold and also has bactericidal effects such as E. coli and Staphylococcus. Garlic smells like aryl sulfide and contains a lot of B vitamins. In oriental medicine, it is called Daesan, which warms the stomach, boosts the energy of the stomach, and has the effects of insecticides and small-species. Alicin component of garlic has a nervous stabilizing effect and gives stimulation and nutrition when tired. It also alleviates stimulation from the outside or increases vitality.

Glucose is a D-glucose, and especially when used in the present invention, it can achieve a taste improvement effect similar to soy sauce by an effective deodorization of fish sauce by an artificial sugar-amino reaction and a mayor reaction.

Sodium glutamate (MSG) is the sodium salt of glutamic acid. Sodium glutamate is used in chemical seasonings for flavoring. It has the function of relieving sour and bitter taste, adding savory taste to sweetness, and bringing out the natural flavor of food. Synergistic action between nucleic acid-based seasonings and when used in processed foods mainly used with nucleic acid-based seasonings. As a table seasoning, it is widely used in various dishes, broths, and pickles. In addition to seasonings, it can be added to canned bamboo shoots, canned peaches, and mushrooms. It is effective in preventing turbidity of contents, changing form, flavor, color, taste, freshness, and appearance, and is effective in maintaining freshness of frozen fish meat.

The heat dissolution temperature is 60 to 90 ° C, preferably 70 to 80 ° C, most preferably 75 ° C. The refrigeration aging time is 1 to 10 days, preferably 7 to 10 days, most preferably 8 days. The refrigeration aging temperature is 0 to 10 ° C, preferably 0 to 5 ° C, most preferably 4 ° C. Fermentation of 10 kg saury produces 15-20% fish sauce and 5-7% unsaturated oil. This oil can be used as a cosmetic ingredient (previously used as sardine oil).

Next, the prepared meju and saury fish sauce are mixed. The mixing ratio of meju and saury is not particularly limited, and may be, for example, 1:10 to 10: 1, preferably 1: 1 to 1: 5, in a weight ratio of Meju: saury.

Next, the mixed meju and saury sake ferment. The fermentation time is not particularly limited and may be, for example, about 4 to 6 months of fermentation. Fermentation temperature is also not particularly limited, and may be, for example, fermentation at 10 to 40 ℃.

Next, after the fermentation is completed, the solids are separated to obtain miso. The separation method of the solid is not particularly limited, and for example, a sieve or the like can be used.

Next, the liquid from which the solids have been separated is purified to obtain soy sauce. Specifically, this step is composed of a purification step, a heating step and a low temperature aging step. In the refining step, the fine filtration is performed. First, the filter may be performed using a carbon ball or sand, and the second may be performed using a microfilter. In the heating step, for example, heating may be performed at 100 to 120 ° C. for 1 to 3 hours. In the low temperature aging step, for example, low temperature aging may be performed at 0 to 15 ° C. for 5 to 6 days.

Doenjang and soy sauce prepared according to the above-mentioned method is nutritionally excellent, including various nutrients, has a sweet sweet taste, and in particular, doenjang is best processed with raw materials of ssamjang.

[Example]

First, meju was prepared. Specifically, wash the beans to remove blemishes and stones, boil the beans for 8 hours, steam them well, shape them into cubes, dry them for one day, twist them with straw, and dry them in this state for about 30 days. After 10 days of moderately floated, prepared by washing well.

Next, a saggy aqua fish sauce was prepared. Specifically, supernatant obtained by adding 5 times 0.1 M phosphate buffer (pH 7.5) to the saury weight, crushed with a homogenizer, and stirring the enzyme at 4 ° C. for 12 hours, followed by centrifugation (8000 g, 30 minutes). Artificial enzyme solution was prepared. Thereafter, 10 kg of saury was placed in a fermentor, 1 kg of coenzyme solution, 15 kg of hydrolyzate, and salt were added thereto, followed by fermentation for 10 hours while maintaining a temperature of 50 ° C. at a salt concentration of 20% to prepare a fish sauce. Then, after separating the fermentation broth, 0.4% sodium bicarbonate was added to the fermentation broth stock solution, and the fish sauce was removed by carbonic acid gas generated by stirring and heating at 90 ° C for 7 minutes. Got. Thereafter, 1 kg of functional additives (chitosan, kelp, ginger extract, garlic extract, glucose, sodium glutamate) were mixed in a deodorized saury fish sauce, dissolved at 75 ° C, cooled to room temperature, refrigerated at 4 ° C for 8 days, and filtered. .

Next, the prepared meju and saury fish sauce were mixed at a weight ratio of about 1: 3.

Then, the mixed meju and saury sauce was fermented at about 30 ° C for about 5 months.

Next, after the fermentation was completed, miso was obtained by separating the solids using a fine sieve.

Next, the liquid from which the solid was separated was purified using a microfilter, heated at 110 ° C. for 2 hours, and then aged at low temperature at 5 ° C. for about 5 days to obtain soy sauce.

[Comparative Example]

Commercial fish sauce products on the market

[Test Example]

The amino acid content of the fish sauce of the Example and the comparative example was compared and analyzed by the East Coast Marine Bioresources Research Center, and the results are shown in Table 1 (constituent amino acid) and Table 2 (free amino acid).

Comparative Example (mg / 100g) Example (mg / 100g) p-ser 188.22 75.99 Tau 106.24 78.32 Asp 588.36 448.50 Thr 183.24 193.62 Ser 123.19 130.19 Glu 1181.67 1372.71 Sar 18.03 21.24 Gly 409.38 432.17 Ala 543.24 873.38 Cit 38.71 84.71 a-ABA 77.63 77.57 Val 369.35 472.44 Cys 11.21 29.60 Met 181.12 204.02 Ile 289.64 340.03 Leu 430.44 518.47 Tyr 13.48 42.80 Phe 232.21 269.07 b-Ala 25.95 13.66 b-AiBA 5.54 - g-ABA 3.57 18.55 Orn 282.51 236.16 Lys 591.00 681.69 His 46.79 125.30 Car 19.92 17.27 Arg 45.35 47.88 Hypro 26.78 52.51 Pro 263.47 298.38 Sum 6296.28 7156.23

Comparative Example (mg / 100g) Example (mg / 100g) p-ser 164.00 66.62 Tau 100.10 76.98 Urea 48.58 31.47 Asp 161.52 115.20 Thr 138.52 145.08 Ser 52.97 49.56 Glu 391.40 493.19 Sar 10.25 - a-AAA 19.66 16.83 Gly 260.70 245.50 Ala 494.76 530.09 a-ABA 93.54 95.19 Val 282.64 318.54 Cys 7.88 21.42 Met 149.94 157.41 Cysthi 4.90 6.21 Ile 259.69 296.00 Leu 395.56 460.19 Tyr 67.53 110.47 Phe 223.83 247.65 b-Ala 4.51 3.09 b-AiBA 1.11 - g-ABA 2.41 17.30 Trp 14.69 31.44 Hylys 0.79 1.88 Orn 227.28 171.58 Lys 520.82 572.40 His 52.61 95.82 3Mehis 8.38 7.87 Ans 23.55 47.55 Car 1.91 - Arg 37.40 24.23 Pro 145.58 102.58 Sum 4369.03 4559.33

As can be seen in Tables 1 and 2, saury fish sauce prepared according to the present invention contains more amino acids than normal fish sauce, and soybean paste and soy sauce prepared using such saury sauce are also nutritionally compared to general products. great.

Claims (3)

delete (1) preparing meju;
(2) preparing a saury fish sauce;
(3) mixing the meju and saury fish sauce;
(4) fermenting the mixture;
(5) separating the solids after the fermentation is completed to obtain miso; And
(6) preparing soy sauce comprising the step of purifying the liquid from which the solids have been separated to obtain soy sauce,
Saury fish sauce manufacturing step of (2),
(a) 0.01 to 1 M phosphate buffer as a solvent to the saury is added 1 to 10 times the weight of saury, crushed using a homogenizer (homogenizer), stirred for 1 to 20 hours at 0 to 10 ℃, After extracting the enzyme, centrifuged for 1 minute to 1 hour at a rate of 500 to 50,000 g to take a supernatant to prepare a crude enzyme solution,
(b) Put saury in a fermentor and add coenzyme solution, water and salt to ferment to prepare saury sachet. Add 1 to 20 parts by weight of coenzyme solution and 1 to 300 parts by weight of water with respect to 100 parts by weight of saury. Salt is added to 1 to 25%, fermented for 1 hour to 6 months while maintaining 10 to 90 ℃ to prepare saury fish sauce,
(c) 0.1 to 1% of sodium bicarbonate was added to the fermentation broth stock solution, and the fish sauce was removed by cooling carbonic acid gas generated by stirring and heating at 80 to 100 ° C. for 1 to 60 minutes to prepare a saury sachet. and,
(d) To the deodorized saury fish sauce mixed with one or more selected from chitosan, kelp, ginger extract, garlic extract, glucose, sodium glutamate as functional additives, and dissolved by heating at 60 to 90 ℃, and then cooled to room temperature , 1 to 10 days refrigerated aged at 0 to 10 ℃ and then filtered to prepare,
The step of obtaining soy sauce of (6)
Purifying using microfiltration;
Heating at 100 to 120 ° C. for 1 to 3 hours; And
A method for preparing soy sauce using saury sap comprising the step of aging at low temperature for 5 to 6 days at 0 to 15 ℃. delete

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