KR101774464B1 - Manufacturing method of soy sauce marinated crab containing dendropanax and soy sauce marinated crab manufactured by method thereof - Google Patents
Manufacturing method of soy sauce marinated crab containing dendropanax and soy sauce marinated crab manufactured by method thereof Download PDFInfo
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- KR101774464B1 KR101774464B1 KR1020150088888A KR20150088888A KR101774464B1 KR 101774464 B1 KR101774464 B1 KR 101774464B1 KR 1020150088888 A KR1020150088888 A KR 1020150088888A KR 20150088888 A KR20150088888 A KR 20150088888A KR 101774464 B1 KR101774464 B1 KR 101774464B1
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- soy sauce
- crab
- weight
- immersion liquid
- liquid
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 241000202573 Dendropanax Species 0.000 title 1
- 239000007788 liquid Substances 0.000 claims abstract description 32
- 238000007654 immersion Methods 0.000 claims abstract description 30
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims abstract description 12
- 241000238557 Decapoda Species 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 238000004140 cleaning Methods 0.000 claims 1
- 230000002431 foraging effect Effects 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 230000032683 aging Effects 0.000 abstract description 4
- 238000009938 salting Methods 0.000 abstract description 3
- 241000512259 Ascophyllum nodosum Species 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 description 9
- 239000012266 salt solution Substances 0.000 description 7
- 240000002234 Allium sativum Species 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 5
- 235000006886 Zingiber officinale Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000004611 garlic Nutrition 0.000 description 5
- 235000008397 ginger Nutrition 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 230000000144 pharmacologic effect Effects 0.000 description 5
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 230000018044 dehydration Effects 0.000 description 4
- 238000006297 dehydration reaction Methods 0.000 description 4
- 239000004480 active ingredient Substances 0.000 description 3
- 238000010828 elution Methods 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000004383 yellowing Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 241000392544 Dendropanax morbifer Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 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
- 239000012530 fluid Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 239000011874 heated mixture Substances 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000004922 lacquer Substances 0.000 description 1
- 239000012907 medicinal substance Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
Images
Classifications
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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
- A23L17/40—Shell-fish
-
- 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
- A23L27/50—Soya sauce
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a soy sauce kelp fermented by salting crabs in soy sauce, and is characterized in that an immersing solution (immersion liquid) is prepared by combining a sulfuric acid extract and an seasoned soy sauce, The washed crab is immersed and aged, and the immersion liquid is separated, sterilized and reintroduced in the aging process, so that a soy sauce paste having both flavor and preservability can be produced.
Through the present invention, it is possible to effectively inhibit unpleasant odor and flavor, which may be generated in the process of manufacturing and distributing soy sauce paste, without adding a stimulant taste agent with strong flavor.
Description
The present invention relates to a soy sauce kelp fermented by salting crabs in soy sauce, and is characterized in that an immersing solution (immersion liquid) is prepared by combining a sulfuric acid extract and an seasoned soy sauce, The washed crab is immersed and aged, and the immersion liquid is separated, sterilized and reintroduced in the aging process, so that a soy sauce paste having both flavor and preservability can be produced.
Soy sauce is a salted fermented food that is fermented by adding fresh crabs to salted liquid such as soy sauce. As a main ingredient, there is a difference in the kind of crab and the composition of the salt solution, ) It is general to make garlic, ginger and corn (taste) such as garlic, ginger and corn into a soy sauce to form a salt solution, and to add a washed crab to a salt solution to be aged.
In the process of fermentation of soy sauce, soy sauce has a distinctive flavor not only in its main ingredients but also in its salt solution. It softens the texture of crustaceans without heating and provides excellent texture. In addition, There is a characteristic that it infiltrates into the tissue of this crab to suppress corruption and to be able to be preserved for a long period of time. Prior art related to the manufacture of soy sauce paste is disclosed in Japanese Patent Laid-Open No. 2005-69486.
The conventional soy sauce paste as disclosed in Japanese Patent Application Laid-Open No. 2005-69486 is manufactured on the basis of soy sauce to which conventional Korean food such as garlic, ginger, corn and sugar is added, There is a problem that unpleasant odor and taste are formed due to parasitic microorganisms on the outer skin and joints.
In order to remove such odor and flavor, a method of adding a large amount of glutinous powder such as garlic or ginger to a drench solution such as soy sauce has been applied, but the flavor inherent in the soy sauce paste is reduced or deteriorated by the fragrance emitted from these additives In addition, there is a serious problem that the ingestion and digestion are caused by the strong irritation.
In particular, despite the excellent flavor and preservability, soy sauces have been widely recognized as foods that are not beneficial to health because they are highly salted foods containing a large amount of soy sauce.
DISCLOSURE OF THE INVENTION The present invention has been made in view of the above problems and is intended to provide a health enhancing effect to liver compartment through elimination of taste and odor by adding an effective ingredient of Huangchil to soy sauce crab and pharmacological action specific to Huangchu, A method for producing soy sauce, comprising the steps of: (a) an extraction step (S11) of mixing a yellowish rush and water which have been selected and rinsed with water, heating it in a boiling state and then filtering it to form a yellowish rush extract; (S12) for mixing the 90% by weight to 95% by weight of the cooled soy sauce with 5% to 10% by weight of the sulfuric acid extract to form an immersion liquid (immersion liquid) (S21) for removing surface foreign substances from the surface of the crab (washing with water), a dehydrating step (S22) for removing surface residual water from the washed crab, a step of putting the dehydrated crab into a container, A sterilization step (S41) of heating and immersing the immersion liquid in a boiling state after the immersion liquid is separated in a state in which the crab is still present in the container, and a step of sterilizing the sterilized immersion liquid (S51) in which the fermented soybean paste is fermented and fermented (S51).
Through the present invention, it is possible to effectively inhibit unpleasant odor and flavor, which may be generated in the process of manufacturing and distributing soy sauce paste, without adding a stimulant taste agent with strong flavor.
This not only enhances the flavor of soy sauce, but also improves the blood circulation (blood line) and improves the immunity of soy sauce, thereby enhancing the merchantability of soy sauce soy sauce.
1 is a flow chart
The detailed configuration of the present invention will be described as follows.
1 is a flow chart showing the process of the present invention. As shown in FIG. 1, the present invention relates to a method for producing a water-soluble extract, which comprises filtering and mixing water- (Step S11).
Dendropanax morbiferus, called Huang Lacquer, is an evergreen broad-leaved arboreous tree, native to the southern coast of the Korean peninsula and the island region, and its leaves and roots are used medicinally.
It is known that Huangchil has various pharmacological effects such as improvement of blood circulation, increase of immunity, relief of headache, etc. It is common to take leaves, stems and roots of Huangchu tree and dry them and then take them in the form of hot water. In the present invention, water is heated and heated in a wet state to promote elution of pharmacological components.
In the extraction step (S11), the leaves, stems and roots of the harvested Hwangchu are washed with water and at the same time, impurities and contaminants are removed, and finely divided into granules so as to allow sufficient elution of pharmacological components Off)
At this time, as described above, it is preferable that the fragrance of Huangchil is carried out in a wet state of Huangchil, that is, in a non-dried green state, and the structure constituting leaves, stems and roots of Huangchu , It is possible to elute the pharmacological components easily in the first layer.
In the extraction step (S11), the mixture ratio of the crushed yellowish crushed grains and water is preferably 70% by weight to 80% by weight of water and 20% by weight to 30% by weight of the crushed greens. After that, the mixture is put in a pressure-tight container and heated to a boiling state for 60 to 70 hours. In this process, the mixture is changed into a semi-liquid semi-solid liquid.
That is, by heating the yellowish crushed and broken fibrous tissue to be broken and broken at a high temperature and a high pressure, a fluid in which the effective ingredient is sufficiently eluted is formed, and then the heated mixture is filtered to remove solid matter and form an extract The extract of Huangchil in which the active ingredient of Huangchil is eluted at a high concentration is formed.
As described above, since the extract of the present invention has a high concentration of the extract, it has not only a sufficient odor removal effect but also an excellent preservability.
When the Huangchil extract solution is completed, the seasoning ingredients such as garlic, ginger, corn and sugar are added to the soy sauce, and the mixture is heated in a boiling state and cooled. Then, 90% to 95% by weight of the cooled soy sauce and 5% (Liquid preparation) step (S12) for forming an immersion liquid (immersion liquid) is carried out by mixing the above components in an amount of 1% by weight.
In a conventional method of adding a flavoring agent or a medicinal substance to a salt solution applied to conventional salted foods such as soy sauce paste, heating is carried out in a state where additives such as medicines are added to the liver in a pretreatment process before heating the salting.
However, this conventional method has a limitation in not sufficiently eluting the active ingredient of the medicinal herb. This is because pretreatment of the saline solution for the salted food is for the sterilization treatment, and is not performed for a long time in the boiling state, This is because the salinity of the salt solution is excessively increased during heating for a long time, so that the elution of the active ingredient through mixing heating with the salt solution can not be practically expected.
Thus, in the present invention, a high-concentration yellowing extract having a sufficient concentration of yellowing is eluted at a sufficient concentration and then mixed with the pretreated soy sauce to form an immersion liquid. Thus, even if the immersion liquid is not heated for a long time, .
When the immersion liquid is completed, a washing step S21 for washing the crabs and removing surface foreign substances and a dewatering step S22 for removing the surface residual water of the crab are carried out.
The dehydration step (S22) does not mean drying to remove moisture in the tissue of the crab, but rather removes the washing water remaining on the surface of the crab after the washing step (S21) It is possible to induce quick dehydration by bringing a stream of air into contact with a crab stacked through a blower or the like, as well as shortening the dehydration time and securing freshness of the crab.
Thereafter, the dewatered crab is put into a container such as a pottery, and an immersion step (S31) is performed in which the immersion liquid is injected so that the crab can be fully immersed.
When the immersion liquid sufficiently penetrates into the tissue of the crab, a sterilization step (S41) is performed in which the immersion liquid is separated in a state in which the vessel is retained in the vessel, and the immersion liquid is heated and cooled in a boiling state.
In the sterilization step (S41), the immersion liquid separated from the crab is subjected to filtration treatment before heating, and is discharged from the tissue of the crab or from the surface of the crab It is preferable to remove the exfoliated impurities.
Through the immersion step (S31) to the aging step (S51), harmful bacteria can be effectively removed as well as impurities which have flowed out into the immersion liquid. Such immersion steps (S31) to (S51) are repeated three to five times , The preservability and flavor of the soy sauce paste can be doubled.
S11: Extraction step
S12:
S21: washing step
S22: Dehydration step
S31: Immersion step
S41: Sterilization step
S51: Aging step
Claims (2)
70% by weight to 80% by weight of water and 20% by weight to 30% by weight of water-washed sulfuric acid are mixed and heated in a boiling state for 60 to 70 hours to obtain a half- An extraction step (S11) of forming a semi-liquid semi-solid liquid and then filtering the liquid to form an extract;
A seasoning ingredient is added to the soy sauce, heated in a boiling state, cooled, and mixed with 90% by weight to 95% by weight of the cooled soy sauce and 5% to 10% by weight of the roasted rice extract to form an immersion liquid Step S12;
A cleaning step (S21) of washing the crabs and removing surface foreign substances;
A dehydrating step (S22) of removing surface residual water of the crab washed;
An immersion step (S31) of putting the dehydrated crab into a container and feeding the immersion liquid so that the crab can be completely locked;
A sterilization step (S41) in which the immersion liquid is separated in a state where a vessel is held in the vessel, and then the immersion liquid is heated and cooled in a boiling state;
(S51) in which the sterilized immersion liquid is added to the container again for aging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150088888A KR101774464B1 (en) | 2015-06-23 | 2015-06-23 | Manufacturing method of soy sauce marinated crab containing dendropanax and soy sauce marinated crab manufactured by method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150088888A KR101774464B1 (en) | 2015-06-23 | 2015-06-23 | Manufacturing method of soy sauce marinated crab containing dendropanax and soy sauce marinated crab manufactured by method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20170000114A KR20170000114A (en) | 2017-01-02 |
| KR101774464B1 true KR101774464B1 (en) | 2017-09-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150088888A KR101774464B1 (en) | 2015-06-23 | 2015-06-23 | Manufacturing method of soy sauce marinated crab containing dendropanax and soy sauce marinated crab manufactured by method thereof |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20240043165A (en) | 2022-09-26 | 2024-04-03 | 주식회사 노르코아쿠아월드 | Soy Sauce Marinated Snow Crab |
-
2015
- 2015-06-23 KR KR1020150088888A patent/KR101774464B1/en active IP Right Grant
Non-Patent Citations (1)
| Title |
|---|
| 안면도 간장게장의 새바람 ‘황칠한방간장게장’ 해송꽃게집(다음블로그, 2013.12.04.), 인터넷: <URL: http://blog.daum.net/june9524/8540685>* |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20240043165A (en) | 2022-09-26 | 2024-04-03 | 주식회사 노르코아쿠아월드 | Soy Sauce Marinated Snow Crab |
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| Publication number | Publication date |
|---|---|
| KR20170000114A (en) | 2017-01-02 |
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