KR101752368B1

KR101752368B1 - Method for producing radish leaves soybean paste sauce and radish leaves soybean paste sauce produced by the same method

Info

Publication number: KR101752368B1
Application number: KR1020150181446A
Authority: KR
Inventors: 박용식; 전일률; 박상숙; 김영재; 최명선
Original assignee: 논산시(관리부서:논산시농업기술센터); 이경환
Priority date: 2015-12-18
Filing date: 2015-12-18
Publication date: 2017-06-30
Also published as: KR20170073053A

Abstract

(A) preparing soy sauce by adding soy sauce, seaweed enzyme, garlic enzyme, radish, onion, anchovy, apple, and banana to water, boiling it, and aging it; And (b) preparing a sliced beef filament by mixing and preparing soy sauce prepared in step (a) with soybean paste, soy sauce, and perilla oil. To a Siragian beaker.

Description

[0001] The present invention relates to a method of producing a Siragi beaker and a Siragi beaker prepared by the above method,

With the spread of health-seeking phenomenon throughout the world, interest in healthy foods has been rising, such as avoiding the diet of meat-centered foods and preferring a vegetarian-style diet. In this regard, interest in oriental foods that are rich in vegetables and not greasy is increasing, and Korean food is particularly appreciated as a food with excellent taste and nutritional value.

Bibimbap is one of Korea's a la carte dishes, which is made from beef, stir-fried rice, sashimi, spinach and sesame oil. Bibimbap contains a variety of vitamins, minerals, fiber and other functional ingredients because it is mixed with various vegetables.

Since the living pattern of modern people demands fast eating habits, there is a problem that it takes much time for consumers to manufacture bibimbap for bibimbap directly and cook it using the bibimbap. In addition, bibimbap for brewing commercially available bibimbap is mostly bibimbap based on kochujang, and only a few studies on bibimbap based on doenjang or soy sauce.

Recently, due to an increase in the number of women entering the society, various eateries for busy modern people are on the rise. Recently, a variety of ready-to-cook products for shortening the time and satisfying the quality, nutrition and taste have been introduced, and a variety of products related to the preparation method of the seasoned sauce which can be used immediately for various dishes have been developed .

Chlorophyll, which is a photosynthetic chlorophyll, is a widely distributed vegetable containing a large amount of vitamins and other nutrients. It has low content of saccharides, while vitamin B1, B2, vitamin C, niacin, protein lipid and iron , Calcium and the like, as well as diastase, which is a starch hydrolyzing enzyme, and it is one of the health foods that promote digestion of Asians eating a lot of starch. It is known that it is good for prevention of adult diseases because it is rich fiber foods.

Korean Patent No. 1405167 discloses a method for producing a well-being beaker using saliency, nuts and vegetables, and Korean Patent No. 1263401 discloses a method for producing a beaker using a fermented fish paste. However, Method.

DISCLOSURE OF THE INVENTION An object of the present invention is to solve the above-mentioned problems of the prior art, and an object of the present invention is to provide a sake bacillus bean sauce based on soy sauce and soy sauce, The present invention provides a method of manufacturing a Siragi beaker, which is suitable for consumers' preference, because the nutrients are improved and the flavor of the beer is excellent.

In order to solve the above problems, the present invention provides a method for producing soy sauce, comprising the steps of: (a) preparing soy sauce by adding soy sauce, seaweed enzyme, garlic enzyme, radish, onion, anchovy, apple and banana to water; And (b) preparing a sliced beef filament by mixing and preparing soy sauce prepared in step (a) with soybean paste, soy sauce, and perilla oil. do.

In addition, the present invention provides a Siragian beaker field prepared by the above method.

The Siragi beaker, which is prepared using the doenjang and soy sauce of the present invention, is superior to the beejang produced by using mainly kochujang without the unpleasant odor of soy sauce and soybean paste. To provide excellent taste and flavor compared with commercially available bee-bean sauce, and to provide a bee-bean sauce that satisfies the consumers' taste when rice sauce is added due to the addition of Seiji There is an advantage to be able to.

In order to achieve the object of the present invention,

(a) preparing soy sauce by adding soy sauce, seaweed enzyme, garlic enzyme, radish, onion, anchovy, apple, and banana to water, boiling it, and aging it; And

(b) preparing a sliced beef filament, which comprises preparing the beef filament by slicing and mixing the fermented soy sauce prepared in the step (a) with doenjang, soy sauce and perilla oil, .

In the method of the present invention for producing seagrass beaker, the sea tangle enzyme of step (a) is preferably mixed with seaweed at a ratio of 0.8-1.2: 1.6-2.0 by weight, and aged at 15-25 ° C for 1-2 years More preferably, kelp and tonic acid can be mixed at a ratio of 1: 1.8 by weight and aged at 20 캜 for one year. The sea tangle enzyme of the present invention can add taste and flavor inherent to the seasoning by using the seasoning instead of sugar and can catch the odor and taste unique to the sea tangle. Further, the sea tangle enzyme prepared as described above is added to the soy sauce The flavor of soy sauce could be made deeper and richer and the flavor could be improved.

The garlic enzyme of step (a) is preferably prepared by mixing garlic and sugar at a weight ratio of 2.5 to 3.5: 4 to 5, at 20 to 30 ° C for 4 to 8 months Fermented and then fermented at 15 to 25 ° C. for 4 to 8 months. More preferably, garlic and sugar are mixed at a weight ratio of 3: 4.5, and fermented at 25 ° C. for 6 months, A fermentation broth can be prepared by aging at 20 ° C for 6 months. The garlic enzyme prepared under the above conditions had a strong flavor and a spicy taste of garlic. When added during the preparation of soy sauce, the garlic flavor was added to the soy sauce and the sweet taste was imparted.

In addition, in the method for producing a seagrass beaker of the present invention, the step (b) is preferably carried out for 20 to 28 hours, boiled for 2 to 4 hours, , And more preferably, the dried wheat bran is cooked for 24 hours, boiled for 3 hours, washed, dipped in water for 12 hours, and then peeled and sliced. As a result, it was possible to produce Syeongseong which is rich in the taste and nutritional characteristics of Wuqing with the soft texture and the unique grassy smell removed.

A method for producing a Seagull Beamer field of the present invention is, more specifically,

(a) mixing the kelp and the jellyfish at a ratio of 0.8-1.2: 1.6-2.0 weight ratio and aging at 15-25 ° C for 1-2 years to produce a tangle enzyme;

(b) Garlic and sugar are mixed at 2.5 ~ 3.5: 4 ~ 5 weight ratio and fermented at 20 ~ 30 ℃ for 4 ~ 8 months. The fermented solution is aged at 15 ~ 25 ℃ for 4 ~ 8 months, ;

(c) 400-600 g of the sea tangle enzyme prepared in step (a), 1.6-4.0 kg of the garlic enzyme prepared in step (b), 0.8-1.2 kg of liver, 1.2-1.8 kg , An onion 80-120 g, an anchovy 160-240 g, an apple 400-600 g and a banana 200-400 g, boiled for 50-70 minutes and aged at 3-7 ° C for 4-8 months to produce a soy sauce step; And

(d) 400 ~ 460 g of the fermented broth is prepared by slicing, 300 ~ 380 g of soy sauce prepared in step (c), 500 ~ 700 g of miso, 1-3 g of soy sauce and 300 ~ 500 g of perilla oil Mixing,

More specifically,

(a) mixing the sea tangle and the yam chong with 1: 1.8 weight ratio and aging at 20 캜 for one year to prepare sea tangle enzyme;

(b) mixing garlic and sugar at a weight ratio of 3: 4.5, fermenting the mixture at 25 ° C for 6 months, filtering the fermented mixture at 20 ° C for 6 months to produce garlic enzyme;

(c) 500 g of the sea tangle enzyme prepared in step (a), 500 g of the garlic enzyme prepared in step (b), 1 kg of liver, 1.5 kg of onion, 100 g of onion, 200 g of anchovy, 500 g and 300 g of banana, boiled for 60 minutes, and aged at 5 캜 for 6 months to prepare a soy sauce; And

(d) slicing 430 g of the raw beans, and mixing 340 g of the prepared soy sauce prepared in the step (c) with 600 g of miso, 2 g of soy sauce and 400 g of perilla oil.

In the method for producing the seagrass beaker of the present invention, the step (c) increases the cool taste of the soy sauce, and the onion is a material for promoting the flavor and sweetness of the soy sauce, and the anchovy enhances the richness of the soy sauce And apples and bananas are ingredients for adding flavor and taste of sweet apples and bananas while purifying the salty taste of soy sauce. The soy sauce prepared under the manufacturing conditions of step (c) was able to further enhance the taste and flavor of the bean paste when added during the production of the beer sauce.

Further, in the method for producing a seagrass beaker of the present invention, the beacon prepared by mixing the ingredients and the ingredients of the steps (c) and (d) is harmonized with the seagrass and the taste, and the salty taste, sweet taste, Can be manufactured with a further improved beaker.

The present invention also provides a Siragi beaker field prepared by the above method.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example 1: Seagra Biplane Produce

(a) Combination of kelp and phytate was mixed at a ratio of 1: 1.8 by weight and aged at 20 ° C for at least one year to prepare seaweed enzyme.

(b) Garlic and sugar removed from the husk were mixed at a weight ratio of 3: 4.5. After fermentation at 25 ° C for 6 months, the resulting solution was aged at 20 ° C for 6 months or longer to prepare garlic enzyme.

(c) 500 g of the sea tangle enzyme prepared in the step (a), 500 g of the garlic enzyme prepared in the above step (b), 1 kg of the liver, 1.5 kg of the soy sauce, 100 g of the onion skin, 200 g of the anchovy , 500 g of apple, and 300 g of banana were added, boiled for 1 hour, and aged at 5 캜 for 6 months to prepare a soy sauce.

(d) The dried sauces were soaked for 24 hours and boiled for 3 hours in a cauldron, then washed, immersed in water for 12 hours, then peeled and sliced to prepare safflower seeds (340 g) 600 g of doenjang, 2 g of soy sauce and 400 g of perilla oil were mixed and sterilized at 100 ° C. for 20 minutes in a pouch.

Example 1: Siege according to the proportion of ingredients Biplane Sensory test

Sira Beer Beam (Comparative Examples 1 and 2) prepared by the method of Preparation Example 1 and prepared by the method of Preparation Example 1 and blended at a blending ratio of the following Table 1 were blended on rice, . The sensory evaluation was performed on 30 adult males and females. The five - point symbol scale method was used to distinguish favoritism between 1 point, 2 points worse, 3 points normal, 4 points good and 5 points very good.

Mixing ratio of Seagrass beaker material Production Example 1 Comparative Example 1 Comparative Example 2

Soy sauce Water (mL) 1,800 1,800 1,800 Taste soy sauce (g) 1,000 1,350 600 Sea tangle enzyme (g) 500 750 300 Garlic enzyme (g) 500 300 750 No (g) 1,500 1,000 2,000 Onion skin (g) 100 50 150 Anchovy (g) 200 300 100 Apple (g) 500 750 200 Bananas (g) 300 100 500 (G) 430 310 500 Miso (g) 600 900 350 Soy (g) 2 10 0.5 Perilla oil (g) 400 212 581.5

Table 2 shows the results of averaging the sensory evaluation results of Sicilian beaker according to the ratio of ingredients. As a result, although there was no significant difference in preference to color, the Siragi beaker was produced in the blend ratio of Preparation Example 1 at the incense, taste, and general preference degree.

Sensory evaluation of Bacillus thuringiensis according to the ratio of ingredients Kinds color incense flavor Overall likelihood Production Example 1 4.03 4.21 4.24 4.18 Comparative Example 1 3.96 3.92 3.80 3.84 Comparative Example 2 3.94 3.88 3.82 3.82

Claims

(a) 1.6 to 2.0 L of water, 0.8 to 1.2 kg of soy sauce, 400 to 600 g of seaweed enzyme, 400 to 600 g of garlic enzyme, 1.2 to 1.8 kg of uncooked rice, 80 to 120 g of onion, 160 to 240 g of anchovy, 600 g and 200-400 g of banana, boiling and aging to prepare a soy sauce; And
(b) 400 to 460 g of the yeast extract is prepared by slicing, 300 to 380 g of the soy sauce prepared in the above step (a), 500 to 700 g of miso, 1 to 3 g of soy sauce and 300 to 500 g of perilla oil Wherein the step of mixing the beeswax is carried out by mixing the beeswax and the beeswax.

delete

A Siragian beacon prepared by the method of claim 1.