KR101423959B1 - The process making and composition for amino acid salt - Google Patents
The process making and composition for amino acid salt Download PDFInfo
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- KR101423959B1 KR101423959B1 KR1020120086835A KR20120086835A KR101423959B1 KR 101423959 B1 KR101423959 B1 KR 101423959B1 KR 1020120086835 A KR1020120086835 A KR 1020120086835A KR 20120086835 A KR20120086835 A KR 20120086835A KR 101423959 B1 KR101423959 B1 KR 101423959B1
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- -1 amino acid salt Chemical class 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title abstract description 8
- 235000015067 sauces Nutrition 0.000 claims abstract description 56
- 241000251468 Actinopterygii Species 0.000 claims abstract description 51
- 150000003839 salts Chemical class 0.000 claims abstract description 38
- 150000001413 amino acids Chemical class 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 241001465754 Metazoa Species 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000002244 precipitate Substances 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013555 soy sauce Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 3
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000011425 bamboo Chemical class 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
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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
- A23L27/40—Table salts; Dietetic salt substitutes
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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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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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
- A23L27/88—Taste or flavour enhancing agents
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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
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
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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
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
본 발명은 액젓을 이용한 아미노산소금 조성물 및 그 제조방법에 관한 것으로, 액젓을 마련하는 단계와; 상기 액젓을 가열하는 단계와; 상기 액젓을 냉각시켜 동물성 아미노산이 함유된 소금 조성물을 석출하는 단계를 포함하는 것을 기술적 요지로 한다. 이에 따라 소금에 아미노산이 함유되어 소금의 풍미가 향상되는 효과를 제공한다.The present invention relates to an amino acid salt composition using a fish sauce and a method of preparing the same, comprising the steps of: preparing a fish sauce; Heating the fish sauce; And cooling the fish sauce to precipitate a salt composition containing an animal amino acid. Thus, the salt contains an amino acid, thereby improving the flavor of the salt.
Description
본 발명은 액젓을 이용한 아미노산소금 조성물 및 그 제조방법에 관한 것이다.The present invention relates to an amino acid salt composition using a fish sauce and a method for producing the same.
아미노산(Amino acid)은 단백질이 발효 등에 의해 분해될 때 생성되며, 된장, 간장, 젓갈 혹은 액젓 등 발효식품에 풍부히 존재한다.Amino acid is produced when a protein is decomposed by fermentation or the like, and it is abundant in fermented foods such as miso, soy sauce, salted fish or fish sauce.
이러한 된장, 간장, 젓갈 혹은 액젓은 아미노산을 함유하고 있기 때문에 된장, 간장, 젓갈 혹은 액젓을 섭취하면 체내에 필요한 아미노산을 보충해줄 수 있다. 이 뿐만 아니라 이러한 음식들은 아미노산이 가지는 특유의 감칠맛을 발휘하게 되는 것으로 알려져 있다. 이러한 감칠맛을 나타내는 아미노산을 대표적인 조미료 중 하나인 소금에 접목시킬 수 있다. 소금에 아미노산을 접목시켜 만들어진 소금으로 음식을 요리하게 되면 소금이 들어간 음식 어디에서나 아미노산에 의한 특유의 감칠맛을 느낄 수 있다.Because doenjang, soy sauce, fermented fish or fish sauce contain amino acids, you can supplement the necessary amino acids by eating soybean paste, soy sauce, salted fish or fish sauce. In addition, these foods are known to exert their unique flavor of amino acids. The amino acid showing such a rich taste can be grafted to salt, which is one of the representative seasonings. If you cook food with salt made from salt that is made by grafting amino acid into the salt, you can feel the unique richness of amino acid in every salt-containing food.
본 발명의 목적은, 액젓을 이용한 아미노산소금 조성물 및 그 제조방법을 제공하는 것이다.It is an object of the present invention to provide an amino acid salt composition using a fish sauce and a method for producing the same.
상기한 목적은 본 발명의 실시예에 따라, 액젓을 이용한 아미노산소금 조성물의 제조방법에 있어서, 액젓을 마련하는 단계와; 상기 액젓을 가열하는 단계와; 상기 액젓을 냉각시켜 동물성 아미노산이 함유된 소금 조성물을 석출하는 단계를 포함하는 것을 특징으로 하는 아미노산소금 조성물의 제조방법에 의해 달성된다.According to an embodiment of the present invention, there is provided a method of preparing an amino acid salt composition using a fish sauce comprising the steps of: preparing a fish sauce; Heating the fish sauce; And cooling the fish sauce to precipitate a salt composition containing an animal amino acid. The present invention also provides a method for producing an amino acid salt composition.
여기서, 상기 액젓을 가열하는 단계에서 소금을 투입하여 상기 소금을 포화시키는 단계를 더 포함하는 것이 바람직하다.In this case, it is preferable that the step of heating the fish sauce further comprises the step of adding salt to saturate the salt.
해결하고자 하는 다른 과제의 목적은, 본 발명의 실시예에 따라, 아미노산소금 조성물에 있어서, 상기 아미노산소금 조성물의 제조방법에 의해 제조된 것을 특징으로 하는 액젓을 이용한 아미노산 소금 조성물에 의해 달성된다.Another object of the present invention to solve the above-mentioned problems is achieved by an amino acid salt composition using a fish sauce characterized by being produced by the method for producing the amino acid salt composition according to the embodiment of the present invention.
상술한 본 발명의 구성에 따르면, 소금에 아미노산이 함유되어 소금의 풍미가 향상되는 효과를 제공한다.According to the above-described constitution of the present invention, the effect of containing amino acid in the salt and improving the flavor of the salt is provided.
도 1은 액젓을 이용한 아미노산소금 조성물의 제조방법에 대한 개략도이다.1 is a schematic view of a method for producing an amino acid salt composition using a fish sauce.
이하, 본 발명에 따른 실시예를 도면을 참조하여 설명하기로 한다.Hereinafter, embodiments according to the present invention will be described with reference to the drawings.
도 1은 상기 아미노산소금 조성물의 제조방법에 따른 순서를 나타낸 것이다.FIG. 1 shows the sequence of the preparation of the amino acid salt composition.
도 1에 도시된 바와 같이 먼저 액젓을 마련한다(S1). 경우에 따라서 액젓을 단일로 준비하지 않고 간장 등과 함께 혼합하여 준비 가능하다. 간장과 함께 사용할 경우 액젓에서 얻을 수 있는 동물성 아미노산뿐만 아니라 간장에서 얻을 수 있는 식물성 아미노산이 함께 첨가된 상기 아미노산소금 조성물을 제조 가능하다.As shown in FIG. 1, a fish sauce is first prepared (S1). In some cases, it is possible to prepare the fish sauce by mixing it with soy sauce or the like without preparing the sauce. When used together with soy sauce, it is possible to produce the above-mentioned amino acid salt composition in which animal amino acids obtainable from fish sauces as well as vegetable amino acids obtainable in soy sauce are added together.
다음으로 상기 액젓을 가열한다(S2). 상기 액젓을 가열하는 단계는 상기 액젓에 존재하는 소금의 포화도를 높이기 위해 실시된다. 상기 소금의 포화도를 높이기 위해 액젓을 가열하는 방법으로는 두가지를 이용할 수 있다. 첫 번째로, 상기 액젓의 일부를 증발시켜 액젓에 용해되어 있는 상기 소금을 석출되게 하는 방법이 있다. 두 번째로는, 상기 액젓을 가열하면 소금의 포화도가 증가하는데 이를 이용하여 포화도를 증가시킨 상태에서 준비된 소금을 투입하여 상기 액젓에 상기 소금을 포화시킨 후 냉각하여 상기 소금을 석출하는 방법이 있다.Next, the fish sauce is heated (S2). The step of heating the fish sauce is carried out to increase the degree of saturation of the salt present in the fish sauce. In order to increase the degree of saturation of the salt, two methods can be used for heating the fish sauce. First, there is a method in which a portion of the fish sauce is evaporated to cause the salt dissolved in the fish sauce to be precipitated. Secondly, when the fish sauce is heated, the degree of saturation of the salt is increased. In this method, the prepared salt is added in a state of increased saturation, and the salt is saturated in the fish sauce followed by cooling to precipitate the salt.
다음으로 가열중인 상기 액젓에 상기 소금을 투입한다(S3). 이 단계는 S2 단계에서 두 번째 방법인 상기 액젓의 포화도를 증가시킨 후 상기 소금을 투입하는 방법을 이용할 때 이루어진다. 이 단계는 상기 액젓이 가열되고 있는 상태에서 상기 소금을 투입하거나 또는 가열이 완료된 직후에 상기 액젓에 상기 소금을 투입하는 방법을 실행할 수 있다. 상기 액젓에 투입되는 상기 소금은 천일염 및 구운소금이 바람직하지만 이에 한정하지 않고, 꽃소금, 맛소금, 죽염 등을 이용하여 상기 아미노산소금 조성물을 제조 가능하다. 경우에 따라서, 위와 같은 소금을 단일 종류로만 넣지 않고 여러 종류를 함께 넣을 수도 있다.Next, the salt is put into the hot sauce being heated (S3). This step is performed in step S2 by increasing the degree of saturation of the fish sauce, which is the second method, and then using the method of adding the salt. In this step, the salt may be put in the state that the sauce is being heated, or the salt may be put into the sauce after the heating is completed. The salt to be added to the fish sauce is preferably a salt of sun salt and roasted salt, but it is not limited thereto, and the amino acid salt composition can be prepared by using a salt, salt, bamboo salt or the like. In some cases, it is possible to add several kinds of salt together without putting them in a single kind.
다음으로 가열된 상기 액젓을 냉각한다(S4). 냉각 단계에서는 액젓의 양이 적을 경우에는 실온에서 천천히 냉각시켜 상기 아미노산소금 조성물을 얻을 수 있지만, 대량의 액젓을 냉각시켜야 하는 경우에는 별도의 냉각기를 통해 냉각하여 상기 아미노산소금 조성물을 얻는 것이 바람직하다.Next, the heated fish sauce is cooled (S4). In the cooling step, when the amount of the fish sauce is small, the amino acid salt composition can be obtained by cooling slowly at room temperature. However, in the case of cooling a large amount of the fish sauce, it is preferable to cool the fish sauce composition through a separate cooler to obtain the amino acid salt composition.
다음으로 냉각된 상기 액젓에서 아미노산소금 조성물을 석출한다(S5). 상기 액젓을 실온에서 또는 냉각기를 통해서 냉각시키면 액젓의 온도에 의해 포화 용해되어 있던 상기 아미노산소금 조성물이 결정으로 석출된다. 이와 같은 단계로 얻어진 상기 아미노산소금 조성물은 액젓에 존재하는 동물성 아미노산을 함유하고 있다. 경우에 따라, 상기 액젓에 상기 간장을 함께 투입하여 아미노산소금 조성물을 제조한 경우 동물성 아미노산 뿐만 아니라 식물성 아미노산이 함께 첨가되어 있다.Next, the amino acid salt composition is precipitated from the cooled fish sauce (S5). When the fish sauce is cooled at room temperature or through a cooler, the amino acid salt composition which has been saturated and dissolved by the temperature of the fish sauce is precipitated as crystals. The amino acid salt composition obtained in such a step contains an animal amino acid present in the fish sauce. In some cases, when the amino acid salt composition is prepared by adding the soy sauce to the fish sauce, vegetable amino acids as well as animal amino acids are added together.
상기 아미노산소금 조성물의 석출이 끝난 후에 상기 액젓을 다시 가열하여 상기 소금을 투입하는 과정을 반복하여 상기 아미노산소금 조성물을 반복하여 획득 가능하다.After the precipitation of the amino acid salt composition is completed, the fish sauce is heated again to inject the salt, and the amino acid salt composition can be repeatedly obtained.
이와 같은 단계를 통해 만들어진 상기 아미노산소금 조성물은 생선으로 제조된 액젓에 의해 동물성 아미노산을 함유하고 있기 때문에 시중에 판매되고 있는 기존의 소금보다 풍미가 향상되며 사람에게 필요한 아미노산을 섭취할 수 있기 때문에 일반 소금보다 다양한 이점이 있다.Since the amino acid salt composition prepared through such a step contains an animal amino acid by the fish sauce made of fish, the flavor is improved and the amino acid necessary for human being can be consumed than the conventional salt sold on the market. Therefore, There are many more advantages.
Claims (3)
액젓을 마련하는 단계와;
상기 액젓을 가열하는 단계와;
상기 액젓에 소금을 투입하여 상기 소금을 1차 포화시키는 단계와;
상기 액젓을 냉각시켜 동물성 아미노산이 함유된 소금 조성물을 1차 석출하는 단계와;
상기 액젓을 재가열한 후 상기 액젓에 소금을 투입하여 상기 소금을 2차 포화시키는 단계와;
상기 액젓을 냉각시켜 아미노산 소금을 2차 석출하는 단계를 포함하는 액젓을 이용한 아미노산소금 조성물의 제조방법.In a method for producing an amino acid salt composition using a fish sauce,
Preparing a fish sauce;
Heating the fish sauce;
Adding salt to the fish sauce to firstly saturate the salt;
Cooling the fish sauce to firstly precipitate a salt composition containing an animal amino acid;
Heating the sauce to reheat the sauce, and then adding salt to the sauce to secondarily saturate the sauce;
And cooling the fish sauce to secondarily precipitate the amino acid salt.
제 1항에 따른 상기 액젓을 이용한 아미노산소금 조성물의 제조방법을 통해 제조된 것을 특징으로 하는 액젓을 이용한 아미노산 소금 조성물.In the amino acid salt composition,
A composition of amino acid salt using a fish sauce according to claim 1, wherein the composition is prepared through the method of manufacturing the amino acid salt composition using the sauce.
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| KR1020120086835A KR101423959B1 (en) | 2012-08-08 | 2012-08-08 | The process making and composition for amino acid salt |
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| KR20110113400A (en) * | 2010-04-09 | 2011-10-17 | 박경원 | Extracting method of salt using soy sauce |
| KR101170495B1 (en) | 2009-07-30 | 2012-08-01 | 농업회사법인주식회사 다사랑 | The Salicomia Herbaceal Natural Salt and the Method for Manufacturing Salicomia Herbaceal Natural Salt |
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| KR20110113400A (en) * | 2010-04-09 | 2011-10-17 | 박경원 | Extracting method of salt using soy sauce |
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