KR101503890B1 - Soy sauce using squid ink and method for manufacturing thereof - Google Patents

Abstract

The present invention relates to a soup made from squid ink and a method for producing the same. More specifically, the present invention relates to a squid ink, black bean and black bean paste, and a method for producing the same.
The intestines according to the present invention can be very useful in the fermented food industry because they are functional black beans containing black anthocyanin and squid taurine, as well as natural black beans of squid ink, black bean and black rice.

Description

Technical Field [0001] The present invention relates to soy sauce using squid ink,

The present invention relates to a soup made from squid ink and a method for producing the same. More specifically, the present invention relates to a squid ink, black bean and black bean paste, and a method for producing the same.

Soybean is a traditional fermented food that our ancestors have been using for a long time, and it is widely consumed not only in Korea, but also in Japan, China and other similar food forms. Soybean, miso and kochujang . Kochujang is not fermented just like soy sauce or soybean paste, it is irritating and it plays a role like spice.

At present, there is a problem that the flavor and functionality are deteriorated by unnecessarily adding a caramel pigment as a food additive in order to shorten the production time and to shorten the time of the product. In addition, the above-mentioned caramel color is classified as a food chemical additive in the KFDA, and it is harmless to the human body. However, research institutes around the world have announced that the human body is adversely affected.

Squid ink, on the other hand, is the contents of a squid bag of squid, which is known to eject the ink when attacked by an external enemy. The color is from black of true squid to brown of white squid. This pigment is called melanin, which is derived from the Sepia family and is called sepiomelanin in relation to the family name.

This squid ink is totally harmless to the human body and tastes good. In sauce, pasta and rice dishes, you can add a unique, eye-catching black and sea-flavored flavor.

However, there has not been developed a method for producing aquaculture using squid ink.

Published Patent Application No. 2002-0064850

Accordingly, the present inventors have developed a black bean that maintains the efficacy of cuttlefish inks by using squid ink, which is a natural additive, not a chemical additive such as caramel, and a preparation method thereof.

Accordingly, the present invention provides a soup made from squid ink and a method for producing the same.

The present invention relates to a soybean paste containing black bean, black rice and squid ink.

The present invention also relates to a method for producing a black bean, comprising the steps of: (a) washing black beans and black beans to soften black beans;

(b) mixing and grinding the grated black rice and boiled black soybean;

(c) shaping and fermenting meju with the mixed black rice and black soybean;

(d) adding fermented meju, squid ink, brine, charcoal and red pepper to the fermented meju, and aging the fermented meju.

The intestines according to the present invention can be very useful in the fermented food industry because they are functional black beans of squid ink, black bean and black rice, which are not only taste but also anthocyanin components of black rice and taurine components of squid ink.

1 is a flow chart of a method of manufacturing a soy sauce according to the present invention.
FIG. 2 is a photograph showing a method of manufacturing a Korean traditional product according to an embodiment of the present invention.

The present invention relates to a soybean paste containing black bean, black rice and squid ink. The broth may be soy sauce or soybean paste, though not limited thereto.

The squid ink of the present invention contains a substance that activates cells such as mucopolysaccharide to prevent cancer, and because it contains a large amount of nucleic acid components, it not only activates the activity of the body cells but also is very good for preventing aging. Squid ink is rich in taurine, which lowers cholesterol, helps in arteriosclerosis, improves liver function, is good for alcohol-induced disorders, and promotes gastric juice.

In addition, the linoleic acid contained in the black bean of the present invention reduces cholesterol in the blood, and potassium contained in the black bean excretes the remaining saline in the body together with the urine, cleansing the blood, and helps prevent and improve arteriosclerosis. Especially, black soybean has excellent effect of suppressing obesity. In addition to this, it is very effective for people with weak kidneys, people with swelling, rheumatic diseases, and people who are susceptible to sweating and tiredness.

The black rice of the present invention contains calcium, vitamin B1, B2, niacin, protein, minerals, calcium, phosphorus, iron, selenium and the like. Selenium inhibits active oxygen to prevent aging, Prevent disease and help skin beauty. In addition, anthocyanin, a black pigment in black rice, lowers cholesterol levels, strengthens kidney function, helps protect eyesight, and prevents cancer cells by antioxidant activity. In addition, minerals in black rice are effective in treating anemia of pregnant women in the early pregnancy because they are effective for anemia.

The intestines according to the present invention are natural black fruits of squid ink, black bean and black rice, and may be functional syrups containing not only taste but also anthocyanin components of black rice and taurine components of squid ink.

In addition, the present invention relates to a method for producing a soup using squid ink. More specifically,

(a) Wash black beans and black beans to soften black beans; black beans boil;

(b) mixing and grinding the grated black rice and boiled black soybean;

(c) shaping and fermenting meju with the mixed black rice and black soybean;

(d) fermenting the fermented meju from which the impurities have been removed, squid ink, brine, charcoal and red pepper are added to the fermented meju, and the fermented meju is aged.

In step (a), the weight ratio of black beans and black rice is not limited thereto, but may be 10: 1, and may be washed in clean water for 5 to 7 hours. After that, black rice can be gorgeous and black beans can be boiled in water for 1-3 hours.

In step (b), boiled black beans can be mixed with black beans.

In step (c), the mixture may be spread over a long beam and the meju may be formed using a mold. After that, meju can be dried in sunny place for 1-3 days, and dried meju can be made into straw and fermented at 25-30 ° C for 20-30 days. After that, the meju and the straw are released and the rice is laid on the slant and it can be fermented for 20 ~ 30 days.

The fermented meju from which the impurities have been removed in step (d) is contained in a jar in an amount of 15 to 30 wt%, squid ink 10 to 20 wt%, charcoal 1 to 10 wt%, red pepper 10 to 20 wt% Can be added and matured in the sun for 3 to 8 months. The brine may be boiled or canned.

After ripening, water can be soy sauce, remaining miso can, and miso can be aged 7 ~ 15 days, and the longer the aging, the better the quality can be maintained.

Example 1

300 g of black beans and 30 g of black rice were respectively washed in clean water and called for 5 hours. After that, black rice was gorgeous and black soybean was boiled in water for 1 hour. The boiled black beans were mixed with black rice. The mixture was spread over a long beam, molded using a mold, and dried in a sunny place with Meju. Dried meju was weighed in straw and fermented at 25 ° C for 20 days. Afterwards, the straw of Meju was unrolled, and the meju and straw were laid on it, and lay down in an oblique line and fermented for 20 more days.

35% by weight of fermented meju removed from the impurities was placed in a jar, and 25% by weight of squid ink, 20% by weight of boiled and cooled brine, 10% by weight of charcoal and 10% by weight of red pepper were added and aged for 3 months in the sun.

The water became soy sauce and the remaining was miso. Miso was aged 7 days more.

Example 2

Black beans and black rice were washed in clean water each for 5 hours. After that, black rice was luxurious and boiled black beans in water. The mixture was mixed with black beans and black rice, and the mixture was molded into a meju and dried in a sunny place. Dried meju was weighed in straw and fermented at 30 ° C for 20 days. After that, we unfastened the straw of Meju, put meju and straw on the floor, laid it in an oblique line and fermented for 20 more days.

25% by weight of the fermented meju removed from the impurities was placed in a jar, and 30% by weight of squid ink, 20% by weight of boiled and cooled brine, 10% by weight of charcoal and 15% by weight of red pepper were added and aged for 3 months in the sun. The water became soy sauce and the remaining miso was completed. Doenjang was ripened for 10 days.

Claims (5)

delete delete (a) black beans and black beans are washed and boiled at a ratio of 10: 1 by weight, the black beans are enriched, and the black beans are boiled;
(b) mixing and grinding the grated black rice and boiled black soybean;
(c) shaping and fermenting meju with the mixed black rice and black soybean, wherein fermentation of the meju is carried out at 25 to 30 ° C for 20 to 30 days; And
(d) adding 15 to 30 wt% of squid ink, 10 to 20 wt% of salt water, 1 to 10 wt% of charcoal and 10 to 20 wt% of red pepper to 25 to 35 wt% of fermented meju from which impurities have been removed, ;
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