KR101324163B1 - Seasoned soy sauce with pine sprout lees and seasoned raw crab prepared using said seasoned soy sauce - Google Patents

Seasoned soy sauce with pine sprout lees and seasoned raw crab prepared using said seasoned soy sauce Download PDF

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KR101324163B1
KR101324163B1 KR1020110106620A KR20110106620A KR101324163B1 KR 101324163 B1 KR101324163 B1 KR 101324163B1 KR 1020110106620 A KR1020110106620 A KR 1020110106620A KR 20110106620 A KR20110106620 A KR 20110106620A KR 101324163 B1 KR101324163 B1 KR 101324163B1
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soy sauce
seasoned
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crab
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KR20130042359A (en
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김태옥
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

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Abstract

본 발명은 솔순박 및 솔순 농축액을 이용한 양념 간장 및 상기 양념 간장을 이용하여 제조한 간장 게장에 대한 것이다. 본 발명의 간장 게장은 관능이 뛰어날 뿐 아니라, 변질이 지연되어 유통기한이 증진되는 특징이 있다.The present invention relates to seasoning soy sauce using Solsunbak and Solsun concentrate and soy sauce crab prepared using the seasoning soy sauce. Soy crab of the present invention is characterized by not only excellent sensory, but also delayed deterioration to improve shelf life.

Description

솔순박을 첨가한 양념 간장 및 이를 이용하여 제조한 간장 게장{SEASONED SOY SAUCE WITH PINE SPROUT LEES AND SEASONED RAW CRAB PREPARED USING SAID SEASONED SOY SAUCE}Seasoned Soy Sauce Added with Sol-Soon Park and Soy Sauce Made with It

본 발명은 솔순박을 첨가한 양념 간장 및 이를 이용하여 제조한 간장 게장에 대한 것이다.
The present invention relates to seasoned soy sauce added with Solsunbak and soy crab prepared using the same.

간장 게장은 간장을 신선한 게에 부어 저장하여 제조하는 음식이다. 구체적으로는 간장에 여러 양념을 첨가하여 끓인 후 식혀서 양념 간장을 제조하고, 이를 신선한 게를 넣은 통에 게가 푹 잠기도록 붓는다. 그리고 냉장 온도에서 2일 정도 보관한 후 간장과 게를 분리하고, 간장을 다시 끓이고 식혀서 게에 다시 붓는다. 이를 1~3회 정도 수행하여 간장게장을 제조하고 보관한다.
Soy crab is a food made by pouring soy sauce into fresh crabs. Specifically, various seasonings are added to the soy sauce, then boiled and cooled to prepare seasoning soy sauce, which is poured into a bucket of fresh crabs so that the crab is completely submerged. After two days at refrigeration temperature, soy sauce and crab is separated, soy sauce boiled again, cooled and poured again into the crab. Do this once or three times to prepare and store soy crab.

이 때 유통 기간은 보관 온도에 따라 다르지만, 냉장 조건에서도 변질이 진행되기 때문에 일반적으로 냉장 온도에서는 일주일 이상 보관하지 않는 것이 좋다. 더군다나 요즈음에는 싱겁게 먹는 추세이기 때문에 양념간장의 염도를 낮게 제조하는 경우가 많은데, 이러한 경우는 특히 변질 속도가 빠르다.
At this time, the shelf life varies depending on the storage temperature, but since the deterioration progresses even in the refrigerated conditions, it is generally not recommended to store at least one week at the refrigerated temperature. In addition, these days, because the tendency to eat soy is often produced low salinity of seasoning soy sauce, in this case, especially the speed of deterioration is fast.

본 발명자는 간장 게장의 보관 기간을 증진시키면서도 관능이 뛰어난 양념 간장에 대하여 연구하던 중, 솔순박 및 솔순 농축액을 특정 비율로 혼합하여 양념 간장을 제조 시 간장 게장의 변질을 지연시키면서도 관능이 뛰어나다는 점을 발견하고 본 발명을 완성하였다.
The inventors of the present invention while studying the seasoning soy sauce with excellent sensuality while improving the storage period of the soy crab, while mixing the solsunbak and solsun concentrate in a specific ratio to delay the deterioration of the soy crab when manufacturing seasoning soy sauce is excellent in sensory And the present invention was completed.

본 발명의 목적은 간장 게장의 변질을 지연시키면서도 관능이 뛰어난 간장게장의 제조용 양념 간장을 제공하는 것이다.An object of the present invention is to provide a seasoning soy sauce for producing soy crab excellent in retardation while delaying the deterioration of soy crab.

또한 본 발명의 목적은 유통기간이 증진되면서도 관능이 뛰어난 간장게장을 제공하는 것이다.
It is also an object of the present invention to provide soy crab excellent in sensuality while improving the shelf life.

상기 목적을 달성하기 위하여, 본 발명은 솔순박 및 솔순 농축액을 특정 비율로 혼합하여 제조한 양념 간장을 제공한다.In order to achieve the above object, the present invention provides a seasoning soy sauce prepared by mixing solsunbak and solsun concentrate in a specific ratio.

또한 본 발명은 상기 양념 간장을 이용하여 제조한 간장 게장을 제공한다.The present invention also provides soy crab prepared using the seasoning soy sauce.

본 발명의 양념 간장을 이용하여 제조한 간장 게장은 유통기간이 증진되며, 관능이 뛰어난 이점이 있다.
Soy crab prepared using seasoning soy sauce of the present invention has an advantage of improving the shelf life and excellent sensory.

도 1은 본 발명의 양념 간장의 제조 방법을 나타내는 모식도이다.BRIEF DESCRIPTION OF THE DRAWINGS It is a schematic diagram which shows the manufacturing method of the seasoning soy sauce of this invention.

본 발명은 솔순박을 첨가한 양념 간장에 대한 것이다.The present invention relates to seasoned soy sauce added with solsunbak.

본 발명은 또한 솔순박 및 솔순 농축액을 첨가한 양념 간장에 대한 것이다.
The present invention also relates to seasoned soy sauce added with Sol Sol Bak and Sol Sol Concentrate.

또한 본 발명은 상기 양념 간장을 첨가하여 제조한 간장 게장에 대한 것이다.
The present invention also relates to soy crab prepared by adding the seasoning soy sauce.

아울러 본 발명은 솔순박 및/또는 솔순 농축액을 간장에 첨가하는 단계를 포함하는 양념 간장의 제조 방법을 제공한다.
In addition, the present invention provides a method for producing seasoning soy sauce comprising the step of adding solsunbak and / or solsunol concentrate to soy sauce.

아울러 본 발명은 솔순박 및/또는 솔순 농축액을 간장에 첨가하는 단계;및 In addition, the present invention comprises the steps of adding solsunbak and / or solsun concentrate to soy sauce; And

상기 간장을 게에 첨가하는 단계를 포함하는 간장 게장의 제조 방법을 제공한다.
It provides a method of producing soy crab comprising the step of adding the soy sauce to the crab.

이하, 본 발명을 자세히 설명한다.
Hereinafter, the present invention will be described in detail.

본 발명의 양념 간장은 간장 게장의 제조용이다.
Seasoned soy sauce of the present invention is for producing soy crab.

본 발명의 양념 간장은 솔순박을 첨가하며, 이 때 솔순 농축액을 추가로 첨가할 수도 있다. 솔순은 새로 돋아난 소나무의 순으로 솔잎과는 구분되는 것이다. 본 발명에서는 솔순을 설탕과 함께 숙성시켜 제조한 솔순 농축액 및 솔순박을 이용하며, 솔잎으로 솔순을 대체할 경우, 본 발명의 목적 중 하나인 간장 게장의 변질 지연 효과를 얻을 수 없다.Seasoning soy sauce of the present invention adds solsunbak, at this time may be added to the solsun concentrate. Solsoon is a newly sprouted pine tree that is distinguished from pine needles. In the present invention, using the solsun concentrate and solsunbak prepared by aging the pineapple with sugar, and when replacing the pineapple with pine needles, it is not possible to obtain the delayed deterioration effect of soy crab, which is one of the objects of the present invention.

또한 본 발명의 양념 간장은 고추씨, 매실, 소주, 생강, 고추를 추가로 첨가할 수도 있다.
In addition, seasoning soy sauce of the present invention may further add pepper seed, plum, shochu, ginger, pepper.

본 발명의 솔순박은 솔순 및 설탕의 혼합물로부터 솔순 농축액을 분리하여 제조한다. 이때 솔순 및 설탕은 1:0.6~1.5의 중량비로 혼합하며, 혼합물은 70~130일간 숙성시킨 후, 솔순 농축액의 분리를 실시한다. 혼합물이 70~130일간 숙성된 후에는 액과 박이 분리가 되는데, 이 때 솔순 농축액을 분리하는 것이다. Solsun bak of the present invention is prepared by separating the solsun concentrate from a mixture of solsun and sugar. At this time, solsun and sugar are mixed in a weight ratio of 1: 0.6 ~ 1.5, the mixture is aged for 70 ~ 130 days, and then the solsun concentrate is separated. After the mixture is aged for 70 ~ 130 days, the liquid and gourd are separated.

상기 솔순 및 설탕의 혼합물을 제조 시 솔순에 대한 설탕의 중량비가 1:0.6 미만인 경우, 숙성이 제대로 이루어지지 않으며, 솔순에 대한 설탕의 중량비가 1:1.5를 초과하는 경우, 솔순 농축액의 농도가 낮아져 간장 게장의 변질 지연 효과가 저하된다.
If the weight ratio of sugar to solsun is less than 1: 0.6 when the mixture of the solsun and sugar is prepared, aging is not performed properly, and when the weight ratio of sugar to solsun exceeds 1: 1.5, the concentration of the solsun concentrate becomes low. Deterioration delay effect of soy crab is reduced.

양념 간장의 제조 시, 솔순박 100 중량부에 대하여, 솔순 농축액은 20~60중량부 첨가한다. 솔순 농축액이 20중량부 미만으로 첨가되거나 60중량부를 초과하는 경우 간장 게장의 변질 지연능이 저하될 뿐 아니라, 간장게장의 저장 시 관능이 떨어지게 된다.
In the preparation of seasoning soy sauce, 20 to 60 parts by weight of the solsun concentrate is added based on 100 parts by weight of solsunbak. If the sol-sun concentrate is added in less than 20 parts by weight or more than 60 parts by weight, the deterioration retardation ability of soy crab is not only lowered, but also the sensory deterioration during storage of soy crab.

또한 양념 간장의 제조 시, 솔순박 100 중량부에 대하여 소주는 20~50중량부 첨가된다. 소주가 20중량부 미만으로 첨가되거나 50중량부를 초과하는 경우 간장 게장의 변질 지연 지연능이 저하될 뿐 아니라, 간장게장의 저장 시 관능이 떨어지게 된다.
In addition, during the preparation of seasoning soy sauce, 20 to 50 parts by weight of shochu is added to 100 parts by weight of solsunbak. If soju is added less than 20 parts by weight or more than 50 parts by weight of the delayed delayed deterioration of soy crab, as well as sensory deterioration during storage of soy crab.

양념 간장의 제조 시, 솔순박 100 중량부에 대하여 생강은 10~30중량부, 매실 농축액은 5~15중량부, 고추 20~50중량부 포함한다. 생강이 10중량부, 매실 농축액이 5중량부 또는 고추가 20중량부 미만으로 포함될 경우, 간장게장에서 게 비린내가 나게 되며, 생강이 30중량부, 매실 농축액이 15중량부 또는 고추가 50중량부를 초과하는 경우, 향신채가 과도하게 사용되며, 각각의 재료의 향이 나게 되어 풍미가 떨어지게 된다.
In the preparation of seasoning soy sauce, 10 to 30 parts by weight of ginger, 5 to 15 parts by weight of plum concentrate, and 20 to 50 parts by weight of red pepper, based on 100 parts by weight of solsunbak. If the ginger contains 10 parts by weight, plum concentrate 5 parts by weight or red pepper is less than 20 parts by weight, the crab fishy smells from soy crab, 30 parts by weight ginger, 15 parts by weight of plum concentrate or 50 parts by weight of red pepper If exceeded, the flavor is excessively used, and the flavor of each material is reduced and the flavor is degraded.

양념 간장의 제조 시, 솔순박 100 중량부에 대하여, 간장은 110~150중량부 가한다. 간장이 110중량부 미만인 경우, 염도가 너무 낮아지게 되어 간이 안 맞고, 저장성이 떨어지며, 간장이 150중량부를 초과하는 경우 간장게장이 너무 짜게 된다. 이 때 솔순박은 분쇄하여 이용하는 것이 바람직하다.
When preparing seasoning soy sauce, 110 to 150 parts by weight of soy sauce is added to 100 parts by weight of solsunbak. If the soy sauce is less than 110 parts by weight, the salinity is too low to fit the liver, poor shelf life, soy sauce crab is too salty if more than 150 parts by weight. At this time, it is preferable that the sol-sun foil is crushed and used.

이하, 본 발명을 다음의 실시예 및 실험예에 의해 보다 상세하게 설명한다. 단, 하기 실시예 및 실험예는 본 발명의 내용을 예시하는 것일 뿐 발명의 범위가 실시예 및 실험예에 의해 한정되는 것은 아니다.
Hereinafter, the present invention will be described in more detail with reference to the following examples and experimental examples. However, the following examples and experimental examples are intended to illustrate the contents of the present invention, but the scope of the invention is not limited by the examples and the experimental examples.

<재료 및 방법>&Lt; Materials and methods >

솔순은 안면도 해송 솔순유 농장에서 구입하였으며, 간장. 고추씨, 고추, 생강은 시판되는 제품을 구입하여 사용하였다. 소주는 시판 소주(22도)를 사용하였다. 탄산음료는 시판되는 사이다 음료를 구입하여 사용하였다.
Solsoon was purchased at Ansongdo Haesong Solsun Oil Farm, soy sauce. Pepper seeds, peppers, and ginger were purchased from commercially available products. Shochu used commercial shochu (22 degrees). Carbonated drinks were used by purchasing a commercial cider drink.

매실 농축액은 매실과 설탕을 동량(중량)으로 혼합한 후 100일간 숙성시키고 액을 분리하여 제조하였다. 솔순 농축액은 솔순과 설탕을 동량(중량)으로 혼합한 후 100일간 숙성시키고, 액을 분리하여 제조하였다. 이때 액이 분리된 나머지 솔순박을 따로 분리하고, 이를 분쇄하여 본 발명에서 사용하였다.
Plum concentrate was prepared by mixing plum and sugar in the same amount (weight), aged for 100 days, and separating the liquid. Solsun concentrate was prepared by mixing solsun and sugar in the same amount (weight), aged for 100 days, and separating the solution. At this time, the remaining solsunbak separated liquid was separated, it was used in the present invention by grinding.

<실시예 1-5 및 비교예 1-6><Example 1-5 and Comparative Example 1-6>

간장 1.3 L에 시판 사이다 1.8L, 분쇄한 고추씨 150g을 넣고 30분간 끓인 후 이를 식혔다. 그리고, 하기 표 1의 조성으로 제조한 양념들을 2.3kg 씩 첨가하여 양념 간장을 제조하였다. 이때, 양념의 성분 및 그 비율에 따라 실시예 1-5 및 비교예 1-6으로 구분하였다.
In 1.3 L of soy sauce, 1.8 L of commercial cider and 150 g of crushed red pepper seeds were added and boiled for 30 minutes, and then cooled. And, seasoning soy sauce was prepared by adding 2.3kg each of the spices prepared in the composition of Table 1 below. At this time, it was divided into Example 1-5 and Comparative Example 1-6 according to the ingredients and the ratio of the seasoning.

Figure 112011081484731-pat00001
Figure 112011081484731-pat00001

양념간장의 제조
Preparation of Seasoning Soy Sauce

<실험예 1><Experimental Example 1>

상기 표 1의 양념 간장 2.4L를 중간 크기의 꽃게 4마리에 붓고, 5℃에서 50시간 저장하였다. 그리고 50시간 경과 후 간장 게장에 대하여, 관능평가를 실시하였다. 패널은 25세 ~ 50세의 남녀 37 명을 대상으로 하였으며, 맛, 향, 색 및 전체적인 선호도를 5점 척도법으로 조사하였다.
2.4L of seasoning soy sauce of Table 1 was poured into four blue crabs of medium size, and stored at 5 ° C. for 50 hours. After 50 hours, soy sauce crab was evaluated for sensory evaluation. The panel consisted of 37 men and women aged 25 to 50 years, and the taste, aroma, color, and overall preferences were examined on a five-point scale.

그 결과, 실시예 1 내지 5의 종합적인 선호도가 높았다. 그러므로 솔순박, 솔순 농축액 및 소주를 양념에 포함하되, 솔순박 100중량부에 대하여 솔순박 100중량부에 대하여, 솔순 농축액 20~60중량부, 소주 20~50중량부의 분량으로 첨가하는 것이 바람직한 것으로 확인되었다(표 2).
As a result, the overall preference of Examples 1 to 5 was high. Therefore, it is preferable to include solsunbak, solsun concentrate and shochu in the seasoning, but add 20-60 parts by weight of solsun concentrate and 20-50 parts by weight of shochu based on 100 parts by weight of solsunbak. It was confirmed (Table 2).

Figure 112011081484731-pat00002
Figure 112011081484731-pat00002

<실험예 2><Experimental Example 2>

상기 표 1의 양념 간장 2.4L를 중간 크기의 꽃게 4마리에 붓고, 5℃에서 50시간 저장하였다. 그 후 5℃에서 저장하면서 주기적으로 변질 여부를 확인하였으며, 맛의 변질 여부는 하기 표 3의 평가 기준에 따라 판정하였다.
2.4L of seasoning soy sauce of Table 1 was poured into four blue crabs of medium size, and stored at 5 ° C. for 50 hours. Thereafter, while storing at 5 ℃ was periodically confirmed whether the deterioration, the change of taste was determined according to the evaluation criteria of Table 3 below.

Figure 112011081484731-pat00003
Figure 112011081484731-pat00003

그 결과, 실시예 1 내지 5는 간장게장을 제조한 후 14일간 저장한 후에도 맛의 변질이 없이 관능이 우수한 것으로 나타났다. 그러나 비교예 1-5는 10일 이후부터 변질이 시작되었으며, 특히 솔순박 및 솔순 농축액을 첨가하지 않은 비교예 6의 경우 저장 7일부터 변질이 시작되었다(표 4). 그러므로 솔순박 및 솔순 농축액을 포함한 양념간장의 경우 간장게장으로 제조 시 저장기간 증진에 효과가 있는 것으로 확인되었다.
As a result, Examples 1 to 5 were found to have excellent sensory properties without deterioration of taste even after storage for 14 days after preparing soy crab. However, Comparative Example 1-5 began to deteriorate after 10 days, especially in Comparative Example 6 without the addition of sol-sunbak and solsun-concentrated deterioration began on the 7th day of storage (Table 4). Therefore, seasoned soy sauce containing Solsunbak and Solsun concentrate was found to be effective in improving shelf life when prepared with soy crab.

Figure 112011081484731-pat00004
Figure 112011081484731-pat00004

Claims (5)

솔순박 및 솔순 농축액을 포함하며,
상기 솔순박 100중량부에 대하여, 상기 솔순 농축액은 20~60중량부 첨가되는 양념 간장.
Includes solsunbak and solsun concentrate,
Seasoning soy sauce is added 20 to 60 parts by weight with respect to 100 parts by weight of the solsunbak.
제 1항에 있어서,
고추, 매실, 소주 또는 생강을 추가로 첨가한 양념 간장.
The method of claim 1,
Seasoning soy sauce with additional pepper, plum, shochu, or ginger.
삭제delete 제 2항에 있어서
상기 솔순박 100중량부에 대하여, 상기 소주는 20~50중량부 첨가되는 것을 특징으로 하는 양념 간장.
The method according to claim 2, wherein
Seasoning soy sauce, characterized in that 20 to 50 parts by weight of the shochu is added based on 100 parts by weight of the solsunbak.
제 1항, 제 2항 및 제 4항 중 어느 한 항의 양념 간장을 첨가하여 제조된 간장 게장.Soy crab prepared by adding the seasoning soy sauce of any one of claims 1, 2 and 4.
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20000028403A (en) * 1998-10-31 2000-05-25 박재욱 Preparation of fermented beverage with pine needle
KR100898495B1 (en) * 2007-12-07 2009-05-26 서희동 Method to make crab preserved in soy sauce using deep sea water and soy sauce
KR101064392B1 (en) * 2010-10-07 2011-09-14 송길운 Packing method of crab marinated in soy sauce

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20000028403A (en) * 1998-10-31 2000-05-25 박재욱 Preparation of fermented beverage with pine needle
KR100898495B1 (en) * 2007-12-07 2009-05-26 서희동 Method to make crab preserved in soy sauce using deep sea water and soy sauce
KR101064392B1 (en) * 2010-10-07 2011-09-14 송길운 Packing method of crab marinated in soy sauce

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