KR101536433B1 - Method for preparing fish sauce and fish soybean paste using anchovy residual and fermented soybeans, and fish sauce and fish soybean paste of the same - Google Patents

Abstract

The present invention relates to a method for manufacturing an eel sauce and a soybean paste using anchovy residue and meju, which can be used even if only one soy sauce is used without discriminating between soy sauce and soy sauce, (A) Anchovy and salt are mixed at a weight ratio of 3: 1, the anchovy mixture is sealed in a large high pot, and aged for 2 years. The aged product is separated into anchovy sauce and residue (B) 30 to 50 kg of the residue are mixed with 30 to 50 L of water and 3 to 5 kg of salt at a salt concentration of 16 to 20 ° C., Preparing anchovy juice by sieving the anchovy mixture containing the resulting residues by heating for 1 hour, and (C) preparing anchovy liquor by mixing the produced anchovy solution with 30 to 50 kg of meju from 5 to 15 kg In a high pot, aged for 2 months (D) filtering the soy sauce in the aged soy sauce; (E) filtering the aged soy sauce for about 1 hour, filtering the sauce soaked in cottonseed, And then aging for 3 years.

Description

Technical Field [0001] The present invention relates to an anchovy residue and fermented soybean paste prepared by using anchovy residue and meju,

More particularly, the present invention relates to a method for manufacturing an eggplant and an eggplant using anchovy residue and anchovy, which are made from anchovy and soybean, and to a fish paste and a soybean paste prepared thereby .

Due to the advancement of the industry and the changes in the lifestyle, the dietary patterns and habits of our people are rapidly changing, and the dietary life is changing to mass produced materials and simplified eating habits.

However, the uniform food culture has become a cause of various adult diseases, and the increase in the incidence of adult diseases is one of the main causes of eating habits.

Due to this tendency, consumers' interest in health is increasing day by day. In terms of nutrition in food, production and development of functional foods with physiological active ingredients in existing foods are performed.

On the other hand, soy sauce is seasoned food which can be contacted in any form in our table every day, and can be divided into five kinds according to its manufacturing process.

First, there are conventional Korean soy sauce fermented by mixing soy sauce, defatted soybean or cereal with fermented soy sauce made by natural fermentation of soybean, and brewed soy sauce fermented with saline. Third, protein or carbohydrate Acid hydrolyzed soy sauce hydrolyzed by acid hydrolysis, and fourth, enzymatically hydrolyzed soy sauce hydrolyzed by enzymatic hydrolysis of raw materials containing protein or carbohydrate. Fifth, acid hydrolysis in soy sauce or brewed soy sauce or enzyme digestion There is a mixed soy sauce prepared by mixing soy sauce at a proper ratio.

However, in acid-digested soy sauce, MCPD (3-Monochloro-1, 2-propanediol) and DCP (1,3-dichloro-2-propanol) (2001). The effect of fermented soy sauce on the fermentation of fermented soy sauce with anchovy sauce. J Korean Soc Food Sci.

On the other hand, conventional soy sauce has only Meju as a sole source of flavorful amino acids. However, due to the limitation of its source, there has been a limit to manufacturing more delicious soy sauce.

Therefore, there has been an effort to find an amino acid source other than meju as an alternative.

This is because the amino acid of the fish body is leached into the liver solution and has excellent advantages in terms of nutrition and taste, which is used as another source of amino acid in fish body. Korean Patent Application Nos. 1995-0043845, 2000-0027171, 2003- 0007233, it can be known from various patents that the kinds of fish being raw materials are different and also the additives are different.

However, it is mainly produced according to the province and its price is comparatively low, so there is a big difference between the fishes which are suitable as raw materials for the fish and the additives to be added. Therefore, the development of local fish specialties will greatly contribute to the development of local fish.

Patent Document 10-1202277: A method of manufacturing a low-salt-free eulogy field by adding garlic,

Patent Document 10-2011-0023566: Method of manufacturing a property eccentricity

Patent Registration No. 10-0981815: Method of manufacturing a fish paste

Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide anchovy sauces which can be used even when only one kind of soy sauce or miso is used without discrimination between soy sauce soy sauce and soy sauce soy sauce, The present invention provides a method for manufacturing an eel and a miso using a residue and a meju, and an eel and a miso produced by the method.

It is another object of the present invention to provide a method of manufacturing an eel and an eggplant using anchovy residue and meju, which are anchovy and soybean, and an eel and an eggplant prepared thereby.

Other objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the present invention provides a method of manufacturing an eel storage space using anchovy residue and meju, comprising: (A) mixing anchovy and salt at a weight ratio of 3: 1, sealing the anchovy mixture in a large storage space, (B) 30 to 50 kg of the residue is added at a ratio of 30 to 50 liters of water and 3 to 5 kg of salt, and the salting is carried out at 16 ° To 20 ° C, heating the mixture at 100 ° C for 50 minutes to 1 hour to produce anchovy fluid, and filtering the anchovy mixture containing the resulting residue by a sieve to prepare anchovy fluid; (C) Preparing a soy sauce by aging for 2 months in a high pot at a rate of 5 to 15 kg of meze to 30 kg to 50 kg of the prepared anchovy solution; (D) filtering the meju from the aged soy sauce; E) After ripening the aged soy sauce for about 1 hour, it was filtered through cottonseed, And a stage where the soy sauce is put back into the pot and aged for 3 years.

In order to accomplish the above object, the present invention provides a method of manufacturing soybean paste using anchovy residue and meju, comprising: (a) mixing anchovy and salt at a weight ratio of 3: 1, sealing the anchovy mixture (B) 30 to 50 kg of the residue are mixed with 30 to 50 liters of water and 3 to 5 kg of salt to prepare a salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted fish (C) preparing an anchovy solution by filtering the anchovy solution containing the resulting residues by a sieve, and (c) mixing the resulting anchovy solution with an anchovy solution to obtain an anchovy solution by heating at 100 ° C for 50 minutes to 1 hour, Preparing a soy sauce by aging for 2 months in a high pot at a rate of 5 to 15 kg of Mejus in an amount of 30 kg to 50 kg of the prepared anchovy solution, (d) filtering the Meju in the aged soy sauce, (e) The above-mentioned squeezed meju is put in an empty bean jar and is aged for 3 years The place is makin including.

Preferably, the aging is performed at a room temperature of 15 to 30 캜.

Preferably, the step (B) further comprises removing oil and foam generated during heating.

Preferably, the eelgrass and the doenjang are produced by the above-mentioned production method.

As described above, according to the present invention, there is provided a method of manufacturing an eel and an eel using an anchovy residue and a meju, and a method of manufacturing an eel and an eel, wherein the eel and the miso are manufactured from anchovy juice, There is an effect that a fish paste and a miso can be produced.

Therefore, we used soy sauce and Korean soy sauce separately when cooking food. In other words, we use soy sauce when boiling herbs, soup, and stew, and soy sauce when roasting and frying meat. Even if only one is used without distinction, there is an effect that can be used both for roasted meat sauce or roasted anchovy.

1 is a flow chart for explaining a method of manufacturing a fish paste and fish paste using anchovy residue and meju according to an embodiment of the present invention.

Other objects, features and advantages of the present invention will become apparent from the detailed description of the embodiments with reference to the accompanying drawings.

The method of manufacturing the fish paste and fish paste using the anchovy residue and meju according to the present invention, and the preferred embodiment of the fish paste and fish paste prepared by the method, will now be described with reference to the accompanying drawings. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. It is provided to let you know. Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention. Therefore, various equivalents It should be understood that water and variations may be present.

FIG. 1 is a flowchart illustrating a method of manufacturing an eggplant and a fish paste using anchovy residue and meju according to an embodiment of the present invention.

1, an anchovy and anchovy paste using anchovy residue and meju are prepared by first mixing anchovy and salt at a weight ratio of 3: 1 (S110), sealing the anchovy mixture in a large pot Aged for 2 years (S120). Then, the fermented product is separated into anchovy sauce and residue to prepare anchovy sauce (S130).

At this time, it is preferable that the aging is performed at room temperature, and the aging is suitably about 15 to 30 ° C. When the anchovy sauce and the residue are separated, the pure oil of the anchovy floats on the residue, and the anchovy sauce and the residue can be easily separated. On the other hand, in the case of the conventional fish paste, anchovy sauce such as anchovy sauce is matured for 3 to 5 years or more to produce pure soy sauce. However, in the present invention, the anchovy sauce quality can be maintained while the fermentation period is shortened by using only anchovy sauce for 2 years .

Then, 30 to 50 kg of the residue was mixed with 30 to 50 liters of water and 3 to 5 kg of salt at a ratio of 16 to 20 degrees (S210). After heating at 100 DEG C for 50 minutes to 1 hour, (S220). The anchovy solution containing the generated residues is filtered by a sieve to produce an anchovy solution (S230). In step S210, 40 kg of the residue is mixed with 40 liters of water and 4 kg of salt, and the mixture is further mixed to have a salt content of 16 to 20 degrees. Further, in the case of salinity, 18 DEG is more preferable.

At this time, water means purified water without groundwater such as ground water or tap water, and when mixed with such saltiness, the salty taste is low because it is lower in saltiness than general soy sauce manufacturing method. When the mixture is heated to 100 DEG C, impurities are not removed by heating the mixture at less than 100 DEG C, and unnecessary bacteria may propagate over time. Therefore, the heating temperature is preferably 100 DEG C or higher. In addition, if it is heated for a time shorter than 50 minutes, the salinity is too low, so that the production time of the fish paste is too long in the subsequent process, there is a fear of bacterial propagation, and anchovy fishy smell may remain. Also, heating for longer than 1 hour may increase the salinity and result in a mild taste and bitter taste. Therefore, the heating is preferably performed at 100 占 폚 for 50 minutes to 1 hour.

Meanwhile, it may further include removing oil and foam generated during the heating (not shown). That is, it is preferable to remove the residual oil and bubbles generated during the heating process because it causes a bitter taste. When oil and bubbles are removed, the sweetness and flavor specific to the eel of the present invention can be maintained.

Then, the prepared anchovy liquor is put into a high pot at a rate of 5 to 15 kg in an amount of 30 kg to 50 kg of meju, and aged for 2 months to prepare soy sauce (S300), and the meju is filtered out from the aged soy sauce (S400) . In step S300, it is more preferable that the prepared anchovy solution is in a ratio of 40 kg to 10 kg of Meju.

In the case of preparing the fish sauce (S500), the aged soy sauce is cut for about 1 hour and filtered through cottonseed (S60), and then the soy sauce soaked in cottonseed is put back into the rice plant and aged for 3 years to prepare a fish sauce S700).

As described above, since the anchovy produced in the present invention can produce anchovy dumplings using a sufficiently aged aged material, it is possible to produce fish sauces that are much smoother and less salty than conventional fish dumplings, Is possible. In addition, because it is low in salinity, it can be used freely when cooking food, and it can be eaten safely because it does not contain chemical components. In addition, the fermented anchovy sauce and the umbilical cord are refreshed through two aging processes, resulting in a sweet sweet taste in the eelgrass sauce, eliminating all of the oil and bubbles during the fermentation process and heating process, resulting in a bitter taste or bad breath during ingestion.

On the other hand, if the miso is to be manufactured (S500), the filtered meju is put in an empty bean jar and aged for 3 years to prepare a miso (S800).

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It will be apparent to those skilled in the art that various modifications may be made without departing from the scope of the present invention. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims.

Claims (8)

(A) anchovy and salt are mixed at a weight ratio of 3: 1, the anchovy mixture is sealed in a large container, and aged for 2 years, and the aged product is separated into anchovy sauce and residue to prepare anchovy sauce;
(B) 30 to 50 kg of the residue was mixed with 30 to 50 liters of water and 3 to 5 kg of salt at a ratio of 16 ° to 20 °, and then heated at 100 ° C for 50 minutes to 1 hour to prepare anchovy solution Preparing an anchovy solution by filtering the anchovy solution containing the generated residues by a sieve,
(C) preparing a soy sauce by adding to the prepared anchovy liquor at a rate of 5 to 15 kg of Meju at 30 kg to 50 kg and aging for 2 months,
(D) filtering the Meju in the aged soy sauce;
(E) digesting the aged soy sauce for about 1 hour, filtering the soy sauce for about 1 hour, and then aging the aged soy sauce for 3 years after putting the soy sauce thoroughly soaked in cottonseed into the high pot. Gt; (a) anchovy and salt are mixed at a weight ratio of 3: 1, the anchovy mixture is sealed in a large high pot and aged for 2 years, and the aged product is separated into anchovy sauce and residue to prepare anchovy sauce;
(b) 30 to 50 kg of the residue is mixed with 30 to 50 liters of water and 3 to 5 kg of salt at a ratio of 16 to 20 degrees, and the mixture is heated at 100 DEG C for 50 minutes to 1 hour, Preparing an anchovy solution by filtering the anchovy solution containing the generated residues by a sieve,
(c) preparing a soy sauce by aging for 2 months in a high pot at a rate of 5 to 15 kg of Meju to 30 kg to 50 kg of the prepared anchovy liquor,
(d) filtering the Meju in the aged soy sauce;
(e) adding the squeezed meju to the bean sprouts and aging the sprouts for 3 years. The method of manufacturing bean sprouts using anchovy residue and meju. The method according to claim 1,
Wherein the aging is carried out at a temperature of 15 to 30 DEG C at room temperature. 2. The method of claim 1, wherein step (B)
Further comprising the step of removing oil and foam generated during heating. An anchovy using anchovy residue and meju, which is produced by the manufacturing method of claim 1, claim 3 or claim 4. 3. The method of claim 2,
Wherein the aging is carried out at a temperature of from 15 to 30 캜. 3. The method of claim 2, wherein step (b)
Further comprising the step of removing oil and bubbles generated during the heating process. 7. An anchovy residue using anchovy residue and meju, which is produced by the manufacturing method of claim 2, claim 6 or claim 7.

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