KR101526124B1 - Ancyovy soy sauce manufactured by the manufacturing method and the Ancyovy soy sauce - Google Patents

Abstract

The present invention relates to a producing method of anchovy soy sauce and anchovy soy sauce produced thereby. More specifically, the producing method of anchovy soy sauce is configured to use Morus food sauce mixed by fermented anchovy sauce and Morus. The producing method of anchovy soy sauce according to the present invention is configured to use natural materials, as not using chemical materials, thereby having no harm to human body. Also, the method is configured to use local materials, thereby revitalizing local economy. Also, the anchovy soy sauce according to the present invention enables a consumer to feel fresh taste, unlike general anchovy sauce, whereby the consumer puts the anchovy soy sauce into rice or salad and eats the same without having resistance.

Description

Anchovy soy sauce sauce, and anchovy sauce sauce produced by the method,

The present invention relates to a method for producing anchovy liver sauce and an anchovy sauce sauce produced thereby. More particularly, the present invention relates to a method for producing anchovy sauce sauce using a saffron food sauce mixed with anchovy sauce and mackerel.

The sauce was fermented using salt as a needle source, which is the same as the fermented seafood in the method, but is distinguished from the fermentation period. Unlike conventional fermented seafood fermented for 2 ~ 3 months and edible without completely decomposing the raw materials, the fermentation period can be extended by 6 ~ 24 months. When the fermentation period is long and the raw meat quality is hydrolyzed by the enzymes and the fermentation is sufficient, the fermented product is filtered by a filter device. Unlike salted fish, the sauce is excellent in taste and flavor, and is used mainly for kimchi as well as for dishes with less seasonings.

Mulberry was also used as a medicinal herb, and its leaves were called mulberry leaves and were used as a remedy for symptoms such as fever, toughening, headache, seawater, color, species, The bark of a mulberry tree is called a bark bark, which is scraped from the outer bark with a knife, and is then peeled off and dried. This manganese berry has the effects of fever, diuretic, shinhae, and scabies, and was used as a remedy for waste heat, seawater, bronchitis, urine separation, and various species. Mulberry contains β-Amyrin, α-Hexenol, Chrysanthemin, Cudrarin, Isoquercitrin, Morin and the like. have.

Japanese Patent Application Laid-Open No. 10-2014-0083298 (anchovy sauce seasoning seasoning and preparation method thereof) is a seasoning seasoning method and a preparation method thereof, wherein at least one of apple concentrate, anchovy sauce, yeast extract powder, complex seasoning, sodium succinate, brewed soy sauce, cysteine, The present invention relates to an anchovy sauce sauce seasoning comprising a complex amino acid, a sodium citrate, a purified salt, and a licorice extract. The above-described prior art has a disadvantage in that an anchovy sauce soy sauce seasoning is prepared using a chemical seasoning.

In addition, Korean Patent Registration No. 10-1086848 (a method of producing a seafood sauce using anchovy sauce) is used to prepare an enriched anchovy juice concentrate until the salinity reaches a saturated state, extract only the anchovy sauce, The seafood sauce is used as a substitute for distilled spirits used in boiling distilled spirits, noodles, soup, soup, rice cake soup, etc., and is added to rice or salad so that consumers There is a lack of sense of rejection in the following.

In addition, Korean Registered Patent No. 10-1385294 (a method of manufacturing fish sauces which are rich in various minerals and amino acids without salty fishy odor and unpleasant odor, and which is rich in salty fish flavor) The present invention relates to a method for manufacturing a sauce which can be used more versatile than the conventional sauce, and which has a variety of minerals and amino acids, We have made fish sauces that can be used for various purposes and have been reluctant to consume them by adding them to rice or salad.

KR 10-2014-0083298 A (April 04, 2014) KR 10-1086848 B1 (2011. 11. 18) KR 10-1385294 B1 (Apr 04, 2014)

In order to solve the above problems, the method for preparing anchovy sauce sauce according to the present invention comprises mixing saucespon food source prepared by mixing anchovy sauce and mackerel, mixing various ingredients and boiling soy sauce sauce to prepare anchovy sauce sauce, The purpose of this study is to reduce the feeling of rejection of

To achieve the above object, the present invention provides a method for preparing anchovy sauce sauce, which comprises using a moxa soup mixed with anchovy sauce and mackerel.

In addition, the sponge-like food source is characterized in that 0.3 to 0.7 parts by weight of spearmill is mixed with 95 to 100 parts by weight of anchovy sauce.

The anchovy sauce sauce is characterized in that it is prepared by mixing Angelicae radix root, Angelica keiskei, stem, brewed soy sauce, water, apple, onion, ginger, peppermint, sugar, kelp, green onion, lemon and manganese food source.

The present invention is a method for producing anchovy sauce sauce, which is harmless to the human body by using natural materials without using chemical materials, and has an effect of affecting local economic activity using locally produced materials.

In addition, the anchovy sauce sauce according to the present invention has an advantage in that it can feel a protein taste unlike a general sauce and can be put into rice or salad to prevent consumers from eating it.

The present invention relates to a process for producing anchovy liver sauce and anchovy soy sauce prepared thereby.

The anchovy sauce sauce according to the present invention is preferably a saffron food sauce mixed with anchovy sauce and mackerel.

In addition, it is preferable that 0.3 to 0.7 parts by weight of Mulpong is mixed with 95 to 100 parts by weight of the anchovy sauce.

It is also preferable that the anchovy sauce sauce is prepared by mixing Angelicae radix root, angiosperm stem, stem, brewed soy sauce, water, apple, onion, ginger, peppermint, sugar, kelp, green onion, lemon and manganese food source.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments and experimental examples. However, it should be understood that the following Examples and Experiments are intended only to illustrate the present invention, but do not limit the scope of the present invention.

It is preferable to use brewed soy sauce, angelic roots, cauliflower stalks, mandarin stalks, apples, lemons, onions, ginger, chili peppers, green onions and kelp which are used in the present invention.

It is also preferred that the anchovy sauce sauce produced by the present invention be ingested by addition to rice or salad.

1.Mongomong food source manufacturing

The sponge-like food source is preferably prepared by mixing 0.3 to 0.7 parts by weight of spore powder with respect to 95 to 100 parts by weight of anchovy sauce.

The anchovy sauce was prepared by mixing 75 ~ 80 parts by weight of anchovy with 20 ~ 30 parts by weight of the salt of anchovy. When anchovy sauce was prepared by mixing 75 parts by weight of anchovy and less than 20 parts by weight of salt, The flavor and taste of anchovy sauce is improved when the anchovy sauce is prepared in an amount exceeding 80 parts by weight of anchovy and 30 parts by weight of sun salt, but it is not economical because it is not economical.

After the anchovy sauce is prepared, 0.3 to 0.7 parts by weight of spore powder is added to the sauces of the anchovy sauce, and the mixture is matured at 4 to 6 ° C. for 2 to 3 days and stored in a storage container.

The sponge powder can be prepared by various methods, but it is preferably powdered by freeze drying or hot air drying, and most preferably, it is powdered by freeze drying. The particle size of the pulverized sponge powder is preferably 85 to 125 탆, more preferably 90 to 120 탆.

As the moisture is evaporated from the surface of the mulberry leaves, the water inside the mulberry leaves continuously moves to the surface, causing the shrinkage of the tissues and deforming, and the surface is hardened after the moisture evaporates, forming a hard dried material. Accordingly, when the hot air is dried and pulverized, the mulberry leaf tissue is severely damaged due to the strong pressure and friction, thereby losing its inherent characteristics.

The mulberry leaf powder prepared by the freeze drying method was prepared by rapidly freezing the mulberry leaves at -40 ° C to form minute ice cubes between the tissues and then vacuuming the ice, The method keeps the shape of the mulberry leaf structure without any hardening phenomenon of the tissue and all the places where the fine moisture is present becomes an empty space and becomes a porous structure so that it can be easily pulverized even with a small pressure so that the mulberry leaf particles remain almost without damage .

The freeze-dried mulberry leaf powder as described above can maximize the flavor and taste peculiar to the mulberry leaf, and is preferably used.

Mulberry leaves have the effect of removing the wind, lowering the heat, cooling the body and brightening the eyes. It is also known to treat headaches, redness of eyes, dry mouth, seawater caused by waste heat, and air stiffness (sudden paralysis) when the wind or fever occurs.

2. Manufacture of primary soy sauce

Prepared by mixing brewed soy sauce and water to prepare primary soy sauce sauce.

18 to 28 parts by weight of the brewed soy sauce and 28 to 38 parts by weight of water are mixed to prepare a primary soy sauce sauce. More preferably, 20 to 25 parts by weight of brewed soy sauce and 30 to 35 parts by weight of water are mixed . When the brewing soy sauce is mixed with less than 18 parts by weight of water and more than 38 parts by weight of water, it is not preferable because the taste and flavor of the brewed soy sauce is insufficient when producing the following second soy sauce sauce, When the second soy sauce sauce is prepared by mixing with less than 28 parts by weight, the brewed soy sauce has a strong taste and is not suitable for the anchovy sauce sauce of the present invention.

3. Preparation of herbal medicine

The kind of the herbal medicine used in the present invention is not limited, but it is preferable to use angelica root, Angelica gigas Nakai, or Japanese apricot stem.

It is also known as the oriental herb, which is a perennial herb. Its root is mainly used as a medicine. It has the function of supplementing the blood and helping the circulation, it is used for the diseases related to the female physiology, and it can also be used for the headache and dizziness caused by lack of blood. It also has the efficacy of bleeding from bruises.

It is widely used as neuralgia, joint pain, hypertension, nervous breakdown, diabetes, and tonic. It is known as a deciduous shrub of ginseng and is better than ginseng.

Pine is also called sea tangle (peony skin), japukpy (puncture), and sea bream (海 東 皮), and the bark is used as medicine. Take it out in spring or summer, peel it off, dry it in the sun, and chop it before using the ingredients. In addition, it contains ingredients such as Kalotoxin and Kalosaponin, and has effects such as strong wind, analgesia and excretion.

It is preferable to add 0.3 to 1 part by weight of the roots of Angelica gigas L. having the above-mentioned effects, the stem of Rhododendron amethyst and the stem of the lamb to the primary soy sauce source, more preferably 0.4 to 0.8 part by weight, most preferably 0.5 To 0.6 parts by weight. When the herbal medicine is added in an amount of less than 0.3 part by weight, a small amount of the herbal medicine ingredient is discharged into the primary soy sauce sauce, which is undesirable. When the amount of the herbal medicine is more than 1 part by weight, I do not.

4. Material input and secondary soy sauce manufacturing

Secondary soy sauce sauce is prepared by adding apple, lemon, onion, ginger, green onion, kelp, sesame pepper, and sugar to the primary soy sauce sauce with the angelic roots, cauliflower stalks and mandarin stalks.

1.5-2.5 parts by weight of lemon, 0.5-2.5 parts by weight of onion, 0.5-1.5 parts by weight of ginger, 0.5-1.5 parts by weight of ginger, 0.5-5.5 parts by weight of kelp 0.5 , 0.1 to 1 part by weight of sesame seeds and 10 to 15 parts by weight of sugar, and heating the mixture at a temperature of 90 to 120 ° C. for 2 to 3 hours to prepare a secondary soy sauce.

It is preferable that the materials consisting of the angelic root, the cauliflower stem, the stem, the apple, the lemon, the onion, the ginger, the green onion, the kelp, the truffle, and the sugar are put into the net and put into the first soy sauce source, It is desirable to prepare the secondary soy sauce by heating the added materials and the primary soy sauce together.

In addition, it is preferred that these materials use local produce.

5. Manufacture of anchovy soy sauce sauce

The prepared secondary soy sauce and mulberry food sauce are mixed to prepare anchovy sauce sauce.

Preferably, the anchovy sauce sauce is prepared by mixing 70 to 80 parts by weight of the prepared secondary soy sauce source and 20 to 30 parts by weight of the saffron food sauce, more preferably 74 to 78 parts by weight of the secondary sauce sauce, Preferably 22 to 28 parts by weight, and most preferably, it is prepared by mixing 75 to 77 parts by weight of a secondary soy sauce source and 23 to 26 parts by weight of a mulberry food source.

When the anchovy sauce sauce mixed with less than 70 parts by weight of the secondary soy sauce source and more than 30 parts by weight of the saffron food source is produced, the content of sponge cake food sauce is high and the palatable taste is improved, but it is not economical and is not preferable to anchovy sauce sauce , An anchovy soy sauce mixed with a secondary soy sauce sauce more than 80 parts by weight and a saffomuf food sauce less than 20 parts by weight is produced, the effect of the spoon mulberry contained in the mulberry food sauce is insignificant and the content of the secondary sauce sauce The salty taste becomes strong, and it is not preferable as the sauce of anchovy soy sauce.

The anchovy sauce sauce prepared by the above step and method is preferably stored in a storage container to sell the product, and the prepared anchovy sauce sauce can be added to rice or salad.

Example 1

99.5L of anchovy fish sauce, and 0.5kg of sponge cake powder were mixed to prepare a mulberry food sauce. 23L of brewed soy sauce and 33L of water were mixed to prepare the first soy sauce sauce. Then, 2 ㎏ of apples, 1 ㎏ of lemon, 2 ㎏ of onion, 1 ㎏ of ginger, 1 ㎏ of green onion, 1 ㎏ of kelp, 0.5 ㎏ of black pepper , 10 kg of sugar, and heated at 100 ℃ for 2 ~ 3 hours. 76 L of the secondary soy sauce source prepared above and 24 L of the sponge food source were mixed to prepare anchovy sauce sauce.

Comparative Example 1

Commonly sold fish sauce

Comparative Example 2

Soy sauce sold in general

Experimental Example 1: Sensory evaluation

(Example 1), a commonly sold fish sauce (Comparative Example 1), and a commonly sold soy sauce (Comparative Example 2) were added to rice and salad to be tested so that a sensory test agent 20 (Taste, color, aroma, overall harmony degree, overall acceptability) were measured by the 5-point scale method on 50 persons who were male, 30, 40, 50 and 60 years old. The results are shown in Table 1 below.

rice salad Example 1 Comparative Example 1 Comparative Example 2 Example 1 Comparative Example 1 Comparative Example 2 flavor 4.8 2.1 4.5 4.8 1.1 3.9 Color 4.6 1.8 4.2 4.6 1.8 4.2 incense 4.6 1.4 4.4 4.6 1.4 4.0 Overall harmony 4.7 1.1 4.6 4.7 1.1 3.9 Overall likelihood 4.7 1.6 4.4 4.7 1.4 4.0

As shown in Table 1, the anchovy soy sauce according to the present invention exhibits significantly higher overall harmony and preference scores than soy sauce sold in general when it is added to rice and salad.

In addition, as shown in Table 1, it can be confirmed that the taste, color, and flavor are higher than those of soy sauce sold in general.

As a result, it can be seen that the anchovy sauce sauce according to the present invention has no taste and flavor of the sauce, and thus there is no sense of rejection by consumers.

Claims (4)

A method for producing anchovy sauce sauce using a sponge,
Wherein the anchovy sauce sauce comprises 18 to 28 parts by weight of brewing soy sauce and 28 to 38 parts by weight of water to prepare a first soy sauce sauce; And
Mixing the primary soy sauce sauce with apple, lemon, onion, ginger, green onion, kelp, peppermint and sugar, and heating the mixture at a temperature of 90 to 120 ° C for 2 to 3 hours to prepare a second soy sauce sauce; And
Mixing 0.3 to 0.7 parts by weight of spore powder with 95 to 100 parts by weight of anchovy sauce to prepare a sponge-like food source; And
Wherein the soy sauce sauce is prepared by mixing the secondary soy sauce sauce and sponge cake food sauce.
delete The method according to claim 1,
Wherein the anchovy sauce sauce is prepared by mixing 70 to 80 parts by weight of a secondary soy sauce source and 20 to 30 parts by weight of a sponge-like food source.
Anchovy sauce sauce, characterized in that it is produced by the method of any one of claims 1 to 3.