KR101396523B1 - The manufacturing method of snow crab marinated in soy sauce - Google Patents
The manufacturing method of snow crab marinated in soy sauce Download PDFInfo
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- KR101396523B1 KR101396523B1 KR1020120062075A KR20120062075A KR101396523B1 KR 101396523 B1 KR101396523 B1 KR 101396523B1 KR 1020120062075 A KR1020120062075 A KR 1020120062075A KR 20120062075 A KR20120062075 A KR 20120062075A KR 101396523 B1 KR101396523 B1 KR 101396523B1
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- 230000032683 aging Effects 0.000 claims abstract description 45
- 238000003303 reheating Methods 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 235000015067 sauces Nutrition 0.000 claims description 21
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- 238000000855 fermentation Methods 0.000 claims description 12
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 9
- 229930003268 Vitamin C Natural products 0.000 claims description 9
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- 235000021116 parmesan Nutrition 0.000 description 2
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 1
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Images
Classifications
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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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/02—Antioxidant
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
- A23V2200/048—Preventing colour changes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/318—Foods, ingredients or supplements having a functional effect on health having an effect on skin health and hair or coat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
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- A23V2250/708—Vitamin C
Abstract
본 발명은 대게를 이용한 간장게장의 제조방법에 관한 것으로, 간장소스를 제조하는 간장소스제조단계, 상기 간장소스제조단계를 통해 제조된 간장소스에 손질한 대게를 투입하여 숙성시키는 1차숙성단계, 상기 1차숙성단계를 거친 숙성된 생성물의 대게를 건져내고 난 후, 남은 숙성된 간장소스를 재가열하여 냉각시키는 재가열냉각단계, 상기 재가열냉각단계를 통해 생성된 간장 소스를 상기 1차숙성단계를 거친 대게에 투입하여 재숙성시키는 2차숙성단계, 상기 2차숙성단계를 통해 생성된 생성물에 부재료를 첨가하는 첨가단계 및 상기 첨가단계를 통해 생성된 생성물을 숙성시키는 3차숙성단계로 이루어진다.The present invention relates to a method for producing soy sauce using a conventional method, comprising the steps of: preparing a soy sauce for making a soy sauce; a first fermenting step of adding the seasoned soy sauce prepared by the soy sauce preparation step to aging; A reheating step of cooling the remainder of the aged soy sauce by reheating the remainder of the aged soy sauce after the first aging step to obtain a generally aged product; a step of cooling the soy sauce produced through the reheating and cooling step, And a third aging step of aging the product produced through the addition step. The aging step may include aging the aged product, aging the aged product, and aging the aged product.
Description
본 발명은 대게를 이용한 간장게장 제조방법에 관한 것으로, 종래의 꽃게를 이용한 간장게장 제조방법이 아닌 대게 또는 홍게를 이용한 간장게장 제조방법에 관한 것이다.
The present invention relates to a method for producing soy sauce using the crab, and more particularly, to a method for producing soy sauce using the crab or red crab.
본 발명은 대게를 이용한 간장게장 제조방법에 관한 것으로, 종래의 꽃게를 이용한 간장게장 제조방법이 아닌 대게 또는 홍게를 이용한 간장게장 제조방법에 관한 것이다.The present invention relates to a method for producing soy sauce using the crab, and more particularly, to a method for producing soy sauce using the crab or red crab.
간장게장은 염장하여 발효시킨 젓갈류의 음식으로서, 신선한 게를 손질하여 날것으로 양념간장에 절인 음식이다. 간장게장에 사용되는 게는 주로 꽃게를 이용하는 것이 보편화 되어있으며, 지방의 특색에 따라 제조방법이 상이하다.Soy sauce is a fermented salted fermented food, which is pickled in seasoned soy sauce with fresh crabs. It is common to use crab for crab which is used in soy sauce crab, and the production method is different according to the characteristic of local.
대게(Snow crab)에는 필수 아미노산과 세포를 활성화하는 헥산 성분이 풍부하게 함유되어 노화방지, 피부미용 및 어린이 성장발육에 효능을 나타낸다. 또한 고단백과 저칼로리 식품으로 다이어트에도 효과적이며, 키토산 성분이 함유되어 혈중 콜레스테롤 수치를 떨어뜨리는 효능을 가진다.Snow crab is rich in essential amino acids and cell-active hexane, which is effective in anti-aging, skin-care and child growth. High protein and low-calorie foods are also effective in dieting, and contain chitosan components to lower blood cholesterol levels.
종래의 간장게장은 주로 꽃게를 이용하여 대게 특유의 풍미를 느낄 수 없으며, 대게를 이용한 간장게장을 제조할 경우에는 대게의 껍질에 함유된 아스타크산틴(Astaxanthin) 성분이 공기 중의 산소와 결합하여 대게의 껍질을 검게 변색시키는 산화작용으로 인하여 최종 제품의 유통기한이 현저히 짧아지는 문제점을 가진다.
Conventional soy saengjang usually does not feel the unique flavor by using crab. In case of producing soy sauce using crab crab, Astaxanthin contained in the shell of the crab usually combines with oxygen in the air. There is a problem in that the shelf life of the final product is remarkably shortened due to the oxidizing action of discoloring the skin of the product.
본 발명의 목적은 대게 또는 홍게를 이용한 간장게장을 제조하여, 대게 특유의 풍미를 지닌 대게를 이용한 간장게장 제조방법을 제공하는 것이다.It is an object of the present invention to provide a method of manufacturing soy sauce using soy sauce, using generally prepared soy sauce, using generally crab or red sea bream.
본 발명의 다른 목적은 대게를 이용한 간장게장은 필수 아미노산, 헥산 및 키토산 성분을 함유하여 노화방지, 피부미용 및 어린이 성장발육에 탁월한 효능을 나타낼 뿐만 아니라, 간장게장의 제조과정에서 천연 산화 방지제인 비타민C를 첨가하여 간장게장의 대게 표면이 검게 변색 되는 현상을 방지하는 대게를 이용한 간장게장 제조방법을 제공하는 것이다.
Another object of the present invention is to provide a soy sauce which contains natural essential amino acids, hexane and chitosan components and exhibits an excellent effect on anti-aging, skin care and growth and development of children, The present invention also provides a method for producing soy sauce soybeans using the soy sauce soy sauce.
본 발명의 목적은 간장소스를 제조하는 간장소스제조단계, 상기 간장소스제조단계를 통해 제조된 간장소스에 손질한 대게를 투입하여 숙성시키는 1차숙성단계, 상기 1차숙성단계를 거쳐 숙성된 간장게장의 대게를 건져내고 난 후, 남은 간장소스를 재가열하여 냉각시키는 재가열냉각단계, 상기 재가열냉각단계를 통해 생성된 간장 소스를 상기 1차숙성단계를 거친 대게에 투입하여 재숙성시키는 2차숙성단계, 상기 2차숙성단계를 통해 생성된 생성물에 부재료를 첨가하는 첨가단계 및 상기 첨가단계를 통해 생성된 생성물을 숙성시키는 3차숙성단계로 이루어지는 것을 특징으로 하는 대게를 이용한 간장게장의 제조방법을 제공함에 의해 달성된다.The object of the present invention is to provide a method for producing soy sauce, comprising the steps of: preparing a soy sauce to produce a soy sauce; a first fermenting step of adding the prepared soy sauce to a soy sauce prepared through the soy sauce preparation step; A reheating cooling step of reheating the remaining soy sauce to cool the remaining soy sauce, a second aging step of re-aging the soy sauce sauce produced through the reheating and cooling step, And a third aging step of aging the product produced through the adding step. The present invention also provides a method for producing soy sauce using soy sauce, which comprises the steps of: adding a raw material to a product produced through the second aging step; Lt; / RTI >
본 발명의 바람직한 특징에 따르면, 상기 간장소스제조단계는 간장, 물, 물엿, 설탕, 양파, 청양초, 파 및 마늘로 이루어진 혼합물을 가열하여 이루어지는 것으로 한다.According to a preferred feature of the present invention, the soy sauce source preparation step is performed by heating a mixture of soy sauce, water, starch syrup, sugar, onion, lentil, and garlic.
본 발명의 더 바람직한 특징에 따르면, 상기 간장소스제조단계는 간장 20 내지 60 중량부, 물 50 내지 180 중량부, 물엿 20 내지 60 중량부, 설탕 1 내지 5 중량부, 양파 2 내지 10 중량부, 청양초 1 내지 5 중량부, 파 1 내지 5 중량부 및 마늘 1 내지 5 중량부로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the soy sauce preparation step comprises 20 to 60 parts by weight of liver, 50 to 180 parts by weight of water, 20 to 60 parts by weight of starch syrup, 1 to 5 parts by weight of sugar, 2 to 10 parts by weight of onion, 1 to 5 parts by weight of chrysanthemum, 1 to 5 parts by weight of corn, and 1 to 5 parts by weight of garlic.
본 발명의 더욱 바람직한 특징에 따르면, 상기 1차숙성단계는 대게 100 중량부 대비 상기 간장소스제조단계를 통해 제조된 간장소스 200 내지 300 중량부를 포함하는 것으로 한다.According to a further preferred feature of the present invention, the primary aging step generally comprises 200-300 parts by weight of soy sauce prepared through the step of preparing the soy sauce sauce, in an amount of 100 parts by weight.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 첨가단계는 상기 2차숙성단계를 통해 생성된 생성물에 비타민C, 맥주, 액젓 및 양조식초로 이루어진 부재료를 첨가하는 것을 특징으로 한다.According to a further preferred feature of the present invention, the adding step is characterized by adding a vitamin C, a beer, a fish sauce, and a fermented vinegar to the product produced through the secondary aging step.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 첨가단계는 상기 첨가단계는 상기 2차숙성단계를 통해 생성된 생성물에 대게 100 중량부 대비 비타민C 0.01 내지 0.1 중량부, 맥주 10 내지 30 중량부, 액젓 2 내지 10 중량부 및 양조식초 1 내지 5 중량부로 이루어진 부재료를 첨가하는 것을 특징으로 한다.
According to a further preferred feature of the present invention, the adding step comprises adding 0.01 to 0.1 parts by weight of vitamin C to 100 parts by weight of the product produced through the second aging step, 10 to 30 parts by weight of beer, 2 to 10 parts by weight and 1 to 5 parts by weight of a fermented vinegar are added.
본 발명에 따른 대게를 이용한 간장게장의 제조방법은 종래의 꽃게를 이용한 간장게장 제조방법이 아닌 대게 또는 홍게를 이용하여 간장게장을 제조하여 대게 또는 홍게 특유의 풍미를 지닌 간장게장을 제공한다.The method for producing soy sauce using the sea cucumber according to the present invention provides a soy sauce paste having a characteristic flavor of Japanese mackerel or red sea crab using soy sauce or red sea craze instead of conventional crab making method.
또한, 대게를 이용한 간장게장은 필수 아미노산, 헥산 및 키토산 성분을 함유하여 노화방지, 피부미용 및 어린이 성장발육에 탁월한 효능을 나타낼 뿐만 아니라, 간장게장의 제조과정에서 천연 산화 방지제인 비타민C를 첨가하여 간장게장의 대게 표면이 검게 변색 되는 현상을 방지하는데 탁월한 효과를 나타낸다.
In addition, the soy sauce soy sauce using paegeo contains essential amino acid, hexane and chitosan components, and exhibits excellent efficacy for anti-aging, skin care and growth of children. In addition, vitamin C, a natural antioxidant, It has an excellent effect in preventing the black coloration of the surface of soy sauce paste.
도 1은 본 발명에 따른 대게를 이용한 간장게장의 제조방법을 나타낸 순서도이다.FIG. 1 is a flowchart illustrating a method of manufacturing a soy sauce paste using the conventional method according to the present invention.
이하에는, 본 발명의 바람직한 실시 예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.
Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.
본 발명에 따른 대게를 이용한 간장게장의 제조방법은 간장소스를 제조하는 간장소스제조단계(S101), 전술한 간장소스제조단계(S101)를 통해 제조된 간장소스에 손질한 대게를 투입하여 숙성시키는 1차숙성단계(S103), 전술한 1차숙성단계(S103)를 거쳐 숙성된 간장게장의 대게를 건져내고 난 후, 남은 간장소스를 재가열하여 냉각시키는 재가열냉각단계(S105), 전술한 재가열냉각단계(S105)를 통해 생성된 간장 소스를 전술한 1차숙성단계(S103)를 거친 대게에 투입하여 재숙성시키는 2차숙성단계(S107), 전술한 2차숙성단계(S107)를 통해 생성된 생성물에 부재료를 첨가하는 첨가단계(S109) 및 전술한 첨가단계(S109)를 통해 생성된 생성물을 숙성시키는 3차숙성단계(S111)로 이루어진다.
The method for preparing soy sauce using the fermented soybean paste according to the present invention comprises the steps of preparing a soy sauce (S101) for producing a soy sauce, adding soy sauce prepared by the soy sauce (S101) A reheating cooling step (S105) of reheating the remaining soy sauce sauce (S105), a reheating step (S102), a reheating step (S103), a reheating step (S107), a secondary fermentation step (S107) in which the soy sauce produced through the above-described secondary fermentation step (S105) is added to the fermented soybean soup generally through the first fermentation step (S103) And a third aging step S111 for aging the product produced through the addition step S109 described above.
전술한 간장소스제조단계(S101)는 간장소스를 제조하는 단계로, 간장 20 내지 60 중량부, 물 50 내지 180 중량부, 물엿 20 내지 60 중량부, 설탕 1 내지 5 중량부, 양파 2 내지 10 중량부, 청양초 1 내지 5 중량부, 파 1 내지 5 중량부 및 마늘 1 내지 5 중량부로 이루어진 혼합물을 80 내지 110℃의 온도에서 1 내지 30분 동안 가열하는 단계이다.Said soy sauce preparation step (S101) is a step of preparing a soy sauce comprising 20 to 60 parts by weight of soy sauce, 50 to 180 parts by weight of water, 20 to 60 parts by weight of starch syrup, 1 to 5 parts by weight of sugar, And 1 to 5 parts by weight of garlic is heated at a temperature of 80 to 110 DEG C for 1 to 30 minutes.
전술한 1차숙성단계(S103)는 전술한 간장소스제조단계(S101)를 통해 제조된 간장소스에 손질한 대게를 투입하여 숙성시키는 단계로, 전술한 간장소스제조단계(S101)를 통해 제조된 간장소스를 1 내지 30℃의 온도로 냉각시킨 후, 대게 100 중량부 대비 간장소스 200 내지 300 중량부를 혼합하여 1 내지 10℃의 온도에서 20 내지 40 시간 동안 숙성시키는 단계이다. The primary aging step (S103) is a step in which the soy sauce prepared through the above-described soy sauce source preparation step (S101) is aged by putting the seasoned soy sauce into the prepared soy sauce. The soy sauce prepared by the above- After the soy sauce is cooled to a temperature of 1 to 30 ° C, 200-300 parts by weight of soy sauce is generally mixed with 100 parts by weight of the soy sauce, and the mixture is aged at a temperature of 1 to 10 ° C for 20 to 40 hours.
전술한 재가열냉각단계(S105)는 전술한 1차숙성단계(S103)를 거쳐 숙성된 간장게장의 대게를 건져내고 난 후, 남은 간장소스를 재가열하여 냉각시키는 단계로, 전술한 1차숙성단계(S103)를 거쳐 숙성된 간장게장의 대게를 건져내고 남은 간장소스를 80 내지 110℃의 온도에서 1 내지 30분 동안 가열한 후, 1 내지 30℃의 온도로 냉각시키는 단계이다.The reheating / cooling step S105 is a step of cooling the remainder of the soy sauce sauce after re-heating after cooling the aged soy sauce paste through the first aging step S103 described above. In the first aging step S103 ), And the remaining soy sauce sauce is heated at a temperature of 80 to 110 ° C for 1 to 30 minutes, and then cooled to a temperature of 1 to 30 ° C.
전술한 2차숙성단계(S107)는 전술한 재가열냉각단계(S105)를 통해 생성된 간장소스를 전술한 1차숙성단계(S103)를 거친 대게에 투입하여 재숙성시키는 단계로, 전술한 재가열냉각단계(S105)를 통해 생성된 간장소스를 1차숙성단계(S103)를 거친 대게에 투입하여 1 내지 10℃의 온도에서 20 내지 40 시간 동안 재숙성시키는 단계이다.The secondary aging step S107 is a step of putting the soy sauce produced through the reheating and cooling step S105 into the above-mentioned primary aging step S103 and re-aging the soy sauce, The soy sauce produced through step S105 is put into a fermentation stage through a primary fermentation step (S103) and re-aged at a temperature of 1 to 10 DEG C for 20 to 40 hours.
전술한 첨가단계(S109)는 전술한 2차숙성단계(S107)를 통해 생성된 생성물에 부재료를 첨가하는 단계로, 전술한 2차숙성단계(S107)를 통해 생성된 생성물에 비타민C 0.01 내지 0.1 중량부, 맥주 10 내지 30 중량부, 액젓 2 내지 10 중량부 및 양조식초 1 내지 5 중량부로 이루어진 부재료를 첨가하여 이루어지는 단계이다.The addition step (S109) is a step of adding a sub ingredient to the product produced through the secondary aging step (S107). The product produced through the secondary aging step (S107) is supplemented with vitamin C 0.01 to 0.1 10 to 30 parts by weight of beer, 2 to 10 parts by weight of a fish sauce, and 1 to 5 parts by weight of a fermented vinegar.
전술한 3차숙성단계(S111)는 전술한 첨가단계(S109)를 통해 생성된 생성물을 숙성시키는 단계로, 전술한 첨가단계(S109)를 통해 생성된 생성물을 1 내지 20℃의 온도에서 60 내지 100 시간 동안 숙성시키는 단계이다.
The third aging step (S111) is a step of aging the product produced through the adding step (S109) described above. The product produced through the adding step (S109) described above is heated at a temperature of 1 to 20 占 폚 for 60 to And aging for 100 hours.
이하에서는 본 발명에 따른 대게를 이용한 간장게장의 제조방법을 실시예를 들어 설명하기로 한다.
Hereinafter, a method for manufacturing a soy sauce paste using the present invention will be described with reference to examples.
<실시예><Examples>
가열솥에 간장 2L, 물 5L, 물엿 2L, 설탕 100g, 양파 200g, 청양초 100g, 파 100g 및 마늘 100g을 투입하여 100℃의 온도에서 5분 동안 가열한다. 가열된 간장소스는 5℃의 온도로 냉각시킨 후, 손질된 대게 또는 홍게 5kg에 붓고 5℃에서 24시간 동안 1차숙성과정을 거친다. 1차 숙성을 거친 간장게장은 대게를 건져낸 후, 남은 간장소스를 100℃의 온도에서 5분 동안 재가열하고, 다시 5℃로 냉각시킨다. 재가열하여 냉각된 간장소스는 1차 숙성을 거친 대게에 다시 붓고 5℃에서 24시간 동안 2차숙성과정을 거친다. 2차 숙성을 거친 간장게장은 비타민C 정제(100%) 1000mg, 맥주 1L, 까나리 액젓 0.2L 및 양초식초 0.1L를 첨가하여 8℃의 온도에서 72시간 동안 숙성시키는 3차 숙성과정을 거쳐 최종 제품이 완성된다.
2 liters of soy sauce, 5 liters of water, 2 liters of sugar, 100 grams of sugar, 200 grams of onion, 100 grams of pearl bean, 100 grams of parmesan and 100 grams of garlic are put in a heating pot and heated at a temperature of 100 ° C for 5 minutes. The heated soy sauce sauce is cooled to a temperature of 5 ° C, poured into 5kg of grated mung bean or red sourdough, and subjected to a primary aging process at 5 ° C for 24 hours. After the primary fermentation, the soy sauce is salted and the remaining soy sauce sauce is reheated at a temperature of 100 ° C for 5 minutes and cooled again to 5 ° C. The reheated, cooled soy sauce is poured back to the primary fermented crabs and subjected to a secondary fermentation process at 5 ° C for 24 hours. After the secondary fermentation, the soy sauce was added with 1000 mg of vitamin C (100%), 1L of beer, 0.2L of canary cheese, and 0.1L of candle vinegar, and the mixture was aged at a temperature of 8 ° C for 72 hours. Is completed.
<비교예><Comparative Example>
가열솥에 간장 2L, 물 5L, 물엿 2L, 설탕 100g, 양파 200g, 청양초 100g, 파 100g 및 마늘 100g을 투입하여 100℃의 온도에서 5분 동안 가열한다. 가열된 간장소스는 5℃의 온도로 냉각시킨 후, 손질된 대게 또는 홍게 5kg에 붓고 5℃에서 24시간 동안 1차숙성과정을 거친다. 1차 숙성을 거친 간장게장은 대게를 건져낸 후, 남은 간장소스를 100℃의 온도에서 5분 동안 재가열하고, 다시 5℃로 냉각시킨다. 재가열하여 냉각된 간장소스는 1차 숙성을 거친 대게에 다시 붓고 5℃에서 24시간 동안 2차숙성과정을 거친다. 2차 숙성을 거친 간장게장은 맥주 1L, 까나리 액젓 0.2L 및 양초식초 0.1L를 첨가하여 8℃의 온도에서 72시간 동안 숙성시키는 3차 숙성과정을 거쳐 최종 제품이 완성된다.
2 liters of soy sauce, 5 liters of water, 2 liters of sugar, 100 grams of sugar, 200 grams of onion, 100 grams of pearl bean, 100 grams of parmesan and 100 grams of garlic are put in a heating pot and heated at a temperature of 100 ° C for 5 minutes. The heated soy sauce sauce is cooled to a temperature of 5 ° C, poured into 5kg of grated mung bean or red sourdough, and subjected to a primary aging process at 5 ° C for 24 hours. After the primary fermentation, the soy sauce is salted and the remaining soy sauce sauce is reheated at a temperature of 100 ° C for 5 minutes and cooled again to 5 ° C. The reheated, cooled soy sauce is poured back to the primary fermented crabs and subjected to a secondary fermentation process at 5 ° C for 24 hours. After the second aging process, the final product is completed by adding 3 liters of beer, 1L of beer, 0.2L of fish sauce, and 0.1L of candle vinegar, and aging at 8 ℃ for 72 hours.
상기와 같이, 본 발명에 따른 실시예와 비교예를 통해 제조된 대게를 이용한 간장게장의 대게 표면 변색 유무를 관찰하여 아래 표1에 나타내었으며, 대게 표면의 변색 여부는 3차숙성과정을 거쳐 최종 제품이 완성된 시점부터 24, 48 및 72시간이 경과 하는 시점까지 관찰하였다.
As described above, the presence or absence of surface discoloration of the soy sauce commonly used in the examples and comparative examples according to the present invention was observed, and the results are shown in Table 1 below. Observations were made at 24, 48 and 72 hours after the product was completed.
<표1><Table 1>
전술한 표 1에서 나타낸 것처럼, 본 발명에 따른 실시예와 비교예를 통해 제조된 대게를 이용한 간장게장의 대게 표면 변색 유무를 관찰한 결과, 비타민C가 함유된 실시예는 시간경과에 따른 대게 표면의 변색현상이 관찰되지 않는 것으로 나타났다. 반면, 천연 산화 방지제인 비타민C를 함유하지 않은 비교예는 최종제품이 완성된 시점에서는 대게 표면이 검게 변하는 현상이 나타나지 않았으나, 시간이 경과 함에 따라 대게 표면이 검게 변하는 현상이 나타남을 관찰할 수 있었다.
As shown in the above Table 1, it was observed from the surface discoloration of soy sauce commonly used in the examples and comparative examples of the present invention that the vitamin C- The discoloration phenomenon was not observed. On the other hand, the comparative example, which does not contain vitamin C as a natural antioxidant, showed that the surface did not change to black at the time of the completion of the final product, but it was observed that the surface was generally blackened with time .
따라서, 본 발명에 따른 대게를 이용한 간장게장 제조방법은 대게 또는 홍게를 이용한 간장게장을 제조하여 대게 또는 홍게 특유의 풍미를 지닌 간장게장을 제공할 뿐만 아니라, 간장게장의 제조과정에서 천연 산화 방지제인 비타민C를 첨가하여 간장게장의 대게 표면이 검게 변색 되는 현상을 방지하는데 탁월한 효과를 나타냄을 알 수 있다.
Accordingly, the present invention also provides a method for preparing soy sauce soy sauce, comprising the steps of: preparing a soy sauce paste using saengmyeong or Honggeo to produce a soy sauce paste having a unique flavor, The addition of vitamin C shows an excellent effect in preventing the black coloration of the surface of the soy sauce commonly.
S101; 간장소스제조단계
S103; 1차숙성단계
S105; 재가열냉각단계
S107; 2차숙성단계
S109; 첨가단계
S111; 3차숙성단계S101; Soy sauce preparation stage
S103; The first stage of ripening
S105; Reheat cooling step
S107; Second stage of ripening
S109; Addition step
S111; Third stage of ripening
Claims (6)
상기 간장소스제조단계를 통해 제조된 간장소스에 손질한 대게를 투입하여 숙성시키는 1차숙성단계;
상기 1차숙성단계를 거쳐 숙성된 간장게장의 대게를 건져내고 난 후, 남은 간장소스를 재가열하여 냉각시키는 재가열냉각단계;
상기 재가열냉각단계를 통해 생성된 간장 소스를 상기 1차숙성단계를 거친 대게에 투입하여 재숙성시키는 2차숙성단계;
상기 2차숙성단계를 통해 생성된 생성물에 부재료를 첨가하는 첨가단계; 및
상기 첨가단계를 통해 생성된 생성물을 숙성시키는 3차숙성단계;로 이루어지고,
상기 첨가단계는 상기 2차숙성단계를 통해 생성된 생성물에 비타민C, 맥주, 액젓 및 양조식초로 이루어진 부재료를 첨가하는 것을 특징으로 하는 대게를 이용한 간장게장의 제조방법.
A soy sauce preparation step for producing a soy sauce;
A primary fermentation step of adding the purified soy sauce to the soy sauce prepared through the soy sauce preparation step;
A reheating cooling step of cooling the remainder of the soy sauce sauce by reheating the soy sauce sauce after the first aging step,
A second aging step of re-aging the soy sauce produced through the reheating and cooling step by adding the soy sauce produced through the first aging step;
An addition step of adding a raw material to the product produced through the secondary aging step; And
And a third aging step of aging the product produced through the adding step,
Wherein the adding step comprises adding a vitamin C, a beer, a fish sauce, and a fermented vinegar to a product produced through the secondary aging step.
상기 간장소스제조단계는 간장, 물, 물엿, 설탕, 양파, 청양초, 파 및 마늘로 이루어진 혼합물을 가열하여 이루어지는 것을 특징으로 하는 대게를 이용한 간장게장의 제조방법.
The method according to claim 1,
Wherein the step of preparing the soy sauce sauce comprises heating a mixture of soy sauce, water, starch syrup, sugar, onion, chili sauce, green onion and garlic.
상기 간장소스제조단계는 간장 20 내지 60 중량부, 물 50 내지 180 중량부, 물엿 20 내지 60 중량부, 설탕 1 내지 5 중량부, 양파 2 내지 10 중량부, 청양초 1 내지 5 중량부, 파 1 내지 5 중량부 및 마늘 1 내지 5 중량부로 이루어진 혼합물을 가열하여 이루어지는 것을 특징으로 하는 대게를 이용한 간장게장의 제조방법.
The method according to claim 1,
The soy sauce preparation step comprises 20 to 60 parts by weight of soy sauce, 50 to 180 parts by weight of water, 20 to 60 parts by weight of starch syrup, 1 to 5 parts by weight of sugar, 2 to 10 parts by weight of onion, To 5 parts by weight of garlic and 1 to 5 parts by weight of garlic is heated.
상기 1차숙성단계는 대게 100 중량부 대비 상기 간장소스제조단계를 통해 제조된 간장소스 200 내지 300 중량부를 포함하는 것을 특징으로 하는 대게를 이용한 간장게장의 제조방법.
The method according to claim 1,
Wherein the primary aging step comprises 200-300 parts by weight of a soy sauce prepared through the step of preparing the soy sauce sauce in an amount of 100 parts by weight or so.
상기 간장소스제조단계를 통해 제조된 간장소스에 손질한 대게를 투입하여 숙성시키는 1차숙성단계;
상기 1차숙성단계를 거쳐 숙성된 간장게장의 대게를 건져내고 난 후, 남은 간장소스를 재가열하여 냉각시키는 재가열냉각단계;
상기 재가열냉각단계를 통해 생성된 간장 소스를 상기 1차숙성단계를 거친 대게에 투입하여 재숙성시키는 2차숙성단계;
상기 2차숙성단계를 통해 생성된 생성물에 부재료를 첨가하는 첨가단계; 및
상기 첨가단계를 통해 생성된 생성물을 숙성시키는 3차숙성단계;로 이루어지고,
상기 첨가단계는 상기 2차숙성단계를 통해 생성된 생성물에 대게 100 중량부 대비 비타민C 0.01 내지 0.1 중량부, 맥주 10 내지 30 중량부, 액젓 2 내지 10 중량부 및 양조식초 1 내지 5 중량부로 이루어진 부재료를 첨가하는 것을 특징으로 하는 대게를 이용한 간장게장의 제조방법.
A soy sauce preparation step for producing a soy sauce;
A primary fermentation step of adding the purified soy sauce to the soy sauce prepared through the soy sauce preparation step;
A reheating cooling step of cooling the remainder of the soy sauce sauce by reheating the soy sauce sauce after the first aging step,
A second aging step of re-aging the soy sauce produced through the reheating and cooling step by adding the soy sauce produced through the first aging step;
An addition step of adding a raw material to the product produced through the secondary aging step; And
And a third aging step of aging the product produced through the adding step,
The addition step comprises adding 0.01 to 0.1 parts by weight of vitamin C to 100 parts by weight of the product produced through the secondary aging step, 10 to 30 parts by weight of beer, 2 to 10 parts by weight of fish sauce, and 1 to 5 parts by weight of fermented vinegar A method for producing soy sauce using fermented soybeans, which comprises adding a supplementary ingredient.
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| KR102378778B1 (en) * | 2021-06-29 | 2022-03-25 | 주식회사 파인테이블 | Making method for sauce containing red pepper seeds |
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