KR101931610B1 - Manufacturing method for soy sauce using red snow crab and oy sauce using red snow crab manufactured by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing a red snow crab soybean sauce, and a red snow crab soybean sauce manufactured thereby. According to the present invention, the method for manufacturing a red snow crab soybean sauce comprises the steps of: preparing a red snow crab extract and a dried Chinese radish extract; mixing the red snow crab extract and the dried Chinese radish extract with fermented soybeans and then soaking the fermented soybeans; heating a mixture of the red snow crab extract, the dried Chinese radish extract, and the fermented soybeans, and then cooling the mixture; mixing the cooled fermented soybeans with koji mold; molding the soybeans mixed with the koji mold into a lump, and then tying the lump by rice straw; drying the molded lump; fermenting the dried lump; mixing the fermented lump with the red snow crab extract, a dried Chinese radish extract, salt, and water (boiling water) to prepare a red snow crab soybean sauce; mixing the red snow crab soybean sauce with seasonings to prepare a red snow crab soybean sauce mixture; and heating the red snow crab soybean sauce mixture to prepare a red snow crab soybean sauce. According to the present invention, the soybean sauce is manufactured by using the red snow crab extract, the dried Chinese radish extract, and various seasonings. It is possible to manufacture a red snow crab soybean sauce which has improved storage properties and quality, satisfies a consumer′s demand, enables the consumer to easily intake nutrients of red snow crab, and satisfies new palatability of consumers according to the recent well-being tendency.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of preparing a red bean sauce sauce and a red bean sauce sauce produced thereby,

The present invention relates to a method for preparing a red beef liver sauce and a red beef liver sauce produced thereby, and more particularly, to a soy bean sauce prepared by using a red beetle extract, A method of manufacturing a red meat sauce sauce which can meet the needs of consumers and can easily receive the nutritional ingredients of red meat crab and satisfy the taste of new consumers according to recent well-being tendency, and a method of producing red sauce soy sauce .

Soy sauce, which is a seasoning used for the liver and taste of food, is generally prepared by fermenting meju with salt water and then filtering or heating and sterilizing the obtained liquid. Soy sauce mixes amino acids, organic acids, and free sugars, which are produced by decomposition of soy protein, starch, and fat during fermentation, to produce a unique taste and aroma combined with salty, sweet and savory flavors. It can taste different.

In Korea, soy sauce flavor is good enough to be able to taste food in Korea, so when you soak the soy sauce, you have to choose the soy sauce and forbid the dishonesty. It has been considered important.

Depending on the concentration, soy sauce can be divided into soy sauce, medium sauce, and diluted soy sauce, which differ in the degree of salty and sweetness and the color of each.

Also, soy sauce can be divided into conventional, improved, and formula according to the manufacturing method. Conventionally, the soy sauce is squeezed with soybeans. Then, the soy sauce is poured in the ondol, and then the dried sun dried meju is soaked in brine. It is made by pouring and lengthening. The improvement method is the same as conventional method, but it is said that it is soaked with modified meju made from Hwang Guk-gyun which has strong hydrolysis power of protein and starch.

The modified soy sauce has the advantages of uniform quality, strong flavor, and relatively simple manufacturing method, but has a disadvantage in that the taste is monotonous. In addition, soy sauce (amino acid soy sauce), soy sauce, soy sauce, peanut paste, soy sauce, soy sauce, hydrolyzed by hydrolysis of protein raw materials, such as caustic soda and sodium carbonate to neutralize the amino acid salt to match the liver and color and flavor of traditional soy sauce It is made by adding aroma chemicals, but it is less flavorful than traditional and improved soy sauce.

In recent years, consumers' demand for soy sauce has increased in demand and purchase of high-quality soy sauce, which is based on efficacy-based health-oriented and hygienic aspects, in addition to the conventional characteristics such as taste, color and flavor.

On the other hand, Chionoecetes Japonicus is also called "Hongge" in the Sokcho area. It is a similar species to Japan, and usually includes red mackerel in the United States and Canada except Korea and Japan. The red sea bass is distributed at depths of 500 ~ 2,000m, and it is known to live at low water temperature. Food is known as crustaceans such as crab, crab, small shellfish, squid, and small fish. In particular, Red Daegae is a high protein low calorie food with 46 cal / 100 g of edible portion. It is a low calorie food with low calorie content and low calorie content compared to other crabs. It is a food rich in calcium and iron. In particular, it is a crustacean having a high amino acid content having a rich and sweet taste.

It is known that red crab crab contains the most chitosan among crustaceans. This chitosan is a natural high molecular substance, which is produced by deacetylation of chitin, a crab shell, as a byproduct of direct red lentil shell, as a food material having anti-aging action, immune function strengthening, cholesterol lowering action and antibacterial action. It is used for the treatment and prevention of geriatric diseases such as fatty liver and hypertension, and even for functional beverages.

In the age of high nutrient excess such as overweight and obesity as in the modern age, the high protein low calorie food of red crab meat is good food source for people who need to calorie control. Especially calcium and iron are good for growing children and pregnant elderly people. As a good nutritional source, red sea bream is excellent in terms of nutrition.

On the other hand, soy sauce is a sauce containing various additives as a main ingredient. It is widely used for sauce, roast meat, ribs, stew, pickles, eel sauce and teriyaki sauce.

With the development of modern industry, the function and importance of food is changing according to the needs of the times. The primary function of the food, which is the supply of energy for life and the supply of nutrients necessary for the growth and maintenance of the human body, is decreasing in importance due to the improvement of income and living standards, but with secondary functions such as color, flavor and taste The tertiary function of the various physiologically active ingredients in the food is controlled more and more. In other words, the function and value of food has been transformed from the concept of nutrition into the concept of sign and biome regulation. From this point of view, the sauce is added to the dish to improve the taste of the food, improve appetite, Various physiologically active ingredients can give beneficial functions to the living body. Therefore, in the modern food culture, the importance of the source has been gradually expanded, leading to the development of various sources, and the development of the source plays an important role in the development of the eating habits.

The source of the sauce is derived from Latin 'Salsa', 'Salsus' or 'Sal' since the salt was used as a basic sauce. Various sources have been created, and the name of the source has been given according to the person who invented the source, the place name, the material, and so on. In addition to imparting taste, color and aroma to the food, the sauce promotes appetite, increases nutrition, maintains moisture, and harmonises the food.

Accordingly, the inventors of the present invention have been studying a method of manufacturing a soy sauce that can satisfy new consumers' taste according to the tendency of well-being, while improving the storage property and quality, satisfying the needs of consumers, The present invention has been completed by developing a method for producing soy sauce using sauce.

Domestic registered patent No. 10-1877875 (registered on Jul. 06, 2018) Domestic registered patent No. 10-1863340 (registered on May 25, 2018) Domestic Registration No. 10-1423194 (Registered on July 18, 2014)

The present invention relates to a method for preparing soy sauce using red mackerel extract, ragweed extract and various sauces, thereby improving shelf life and quality, satisfying consumers' demands, easily ingesting nutritional ingredients of red mackerel, The present invention provides a method for manufacturing a red bean sauce sauce capable of satisfying the taste of a new consumer and a red bean sauce sauce produced thereby.

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

The method for preparing red mackerel soy sauce according to the present invention comprises preparing a red mackerel extract and an unscented mackerel extract, mixing the red mackerel extract and non-salted mackerel extract with meju, and then mixing the red mackerel extract, The mixture of meju is heated and cooled. The cooled meju is mixed with the germic acid. The meju is mixed with the rice gum, and the meju is dried. The dried meju is fermented , Red fermented soy sauce is prepared by mixing the fermented meju with red mulberry juice extract, non-fermented mulberry juice extract, salt and water (boiling water), and the red mulberry juice is mixed with sauce to prepare a red jujube juice mixture, The soy sauce mixture is heated to produce a red sauce soy sauce.

The red mildew extract is prepared by mixing 2000 to 3000 parts by weight of water with respect to 100 parts by weight of red mildew and then heating at a temperature of 120 to 140 ° C for 2 to 4 hours, And 2,000 to 4,000 hours, and heating the mixture at a temperature of 120 to 140 ° C for 2 to 4 hours. The red mildew extract, the non-salted mildew extract and the mexican mildew are respectively prepared by mixing 10 to 30 parts by weight of red mildew extract, 5 to 15% Wherein the mixture is mixed at a weight ratio of from 60 to 80 parts by weight and the mixture is mixed at a temperature of 20 to 30 DEG C for 5 to 15 hours and the mixture of red mulberry extract, After heating for a period of time, the meju is separated from the mixture of the heated red mulberry extract, edible onion extract and meju And then cooled to a temperature of 20 to 40 ° C.

The above germs are mixed in a weight ratio of 0.01 to 0.05 parts by weight with respect to 100 parts by weight of meju, and at least one selected from Aspergillus oryzae or Aspergillus sojae is used as the germs , Drying of the molded meju is carried out at a temperature of 30 to 35 캜 for 5 to 8 days and the dried meju is aged for 25 to 35 days at a temperature of 15 to 35% Wherein the fermented meju, red mulberry juice extract, brackish juice extract, salt and water are respectively 10 to 30 parts by weight of Meju, 5 to 15 parts by weight of red mulberry extract, 1 to 10 parts by weight of an extract of brackish water, 15 to 25 parts by weight of salt And water in a weight ratio of 30 to 50 parts by weight to prepare a red salted soy sauce having a salinity of 20 to 24% Of anchovy, 0.1 to 0.7 parts by weight of anchovy, 0.1 to 0.7 parts by weight of anchovy, 0.2 to 1.0 part by weight of anchovy, 10 to 20 parts by weight of an edible salt, 1.2 to 1.2 parts by weight of garlic, 0.2 to 1.2 parts by weight of garlic, 0.2 to 1.2 parts by weight of ginger, 0.05 to 0.5 parts by weight of citrus peel, and 100 to 200 parts by weight of water, By heating the red fermented soy sauce mixture at a temperature of 120 to 140 ° C for 2 to 4 hours, the salinity of the red fermented soy sauce may be 14 to 15%.

In addition, the present invention includes a red bean sauce sauce made by the above-described production method.

The details of other embodiments are included in the detailed description.

The preparation method of red ginseng soy sauce prepared according to the present invention is to prepare soy sauce using red ginseng extract, non-ginseng extract and various seasonings to improve the storage stability and quality, satisfy the needs of consumers, Components can be easily ingested and red soy sauce sauce can be prepared which can meet the new consumer's taste according to recent well-being tendency.

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

Advantages and features of the present invention, and methods of accomplishing the same, will be apparent from and elucidated with reference to the embodiments described hereinafter in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

Hereinafter, a method for preparing a red bean sauce sauce according to the present invention will be described in more detail.

In order to prepare the red mackerel soy sauce according to the present invention, red mackerel extract and ragweed extract can be prepared.

For example, the red mackerel extract may be prepared by mixing 2000 to 3000 parts by weight of water with respect to 100 parts by weight of red mackerel, and then mixing the mixture with water at 120 to 140 ° C RTI ID = 0.0 > 2-4 < / RTI > hours.

For example, the abovementioned non-salted extract may be prepared by mixing 1000 to 2000 parts by weight of water with respect to 100 parts by weight of non-salted radish, and then heating the mixture at a temperature of 120 to 140 ° C For 2 to 4 hours.

In the present invention, the red mildew extract may be produced by the following method.

First, the red crab crab can be prepared, and the red crab crab can be washed after the non-use site is removed.

It is known that red sea bream contains chitosan in the largest amount among crustaceans. This chitosan is a natural high molecular substance, which is produced by deacetylation of chitin, a crab shell, as a byproduct of direct red lentil shell, as a food material having anti-aging action, immune function strengthening, cholesterol lowering action and antibacterial action. It is used for the treatment and prevention of geriatric diseases such as fatty liver and hypertension, and even for functional beverages.

The first washing may be performed at a temperature of 10 to 15 DEG C and a second washing may be performed at a temperature of 4.0 to 5.0 DEG C The purified sea water having the salinity of% can be used to wash the red sea bream without the edible part. In the present invention, red sea bass is washed using purified sea water as in the first wash, thereby removing common bacteria existing on the surface and meat quality of the red sea bass and removing the fish seas that may occur from the red sea bass .

In general, the salinity of a fish body is in the range of about 0.7 to 1.0%. In the present invention, purified sea water having a salinity of 4.0 to 5.0% is used to clean the surface and internal flesh of red sea bream, The blood that can remain in the red sea bream flows out to the seawater by the action, and the bacteria and fishy fungus which may be caused thereby can be removed, thereby improving stability and flavor.

In the second washing, the red sea bream can be washed using squid ink and green tea to remove red sea bream unique fish. In the method of washing red squid meat using squid ink and green tea, green tea leaves are first prepared, the green tea leaves and purified water are mixed at a weight ratio of 1: 9 to 2: 8, and the purified green tea leaves are mixed with 75 To 85 < [deg.] ≫ C for 50 to 60 minutes, and then the green tea leaves are removed and filtered to prepare green tea leaf filtrate. Next, the green tea leaf filtrate and squid ink are mixed at a weight ratio of 9: 1 to 9.5: 0.5 and aged for 5 to 8 hours to prepare a green tea leaf aging solution. Subsequently, the first washed red crab can be dipped in a green tea leaf aging solution at a temperature of 5 to 7 ° C for 10 to 20 minutes to remove the fish crab.

In the present invention, the squid ink refers to the contents of squid mushroom, which is mainly black or dark brown. The squid ink contains mucopolysaccharide such as elecine, which has strong antitumor activity, It can play a role in facilitating gastric secretion promoting action.

Next, the washed red mackerel may be dried to remove water remaining in the red mackerel.

The washed red crab can be dried by using a cold wind, and the cold wind is continuously applied to the washed red crab for 30 to 100 minutes at a temperature of 3 to 8 ° C, The washed red crab can be dried.

In the present invention, when the cold air is heated to a temperature higher than 8 ° C or more than 100 minutes, the moisture contained in the red crab may excessively escape to deteriorate the original taste, When the temperature is lower than 30 minutes or less than 30 minutes, the residual moisture of red crab can not be sufficiently removed and the fish may become red fish crab or meat quality depending on time or temperature.

Then, the dried red crab can be stored at a constant temperature for aging.

The dried red mildew can be aged at a temperature of 3 to 5 ° C for 10 to 20 hours after laydown of 2 to 6 parts by weight of laurel leaves per 100 parts by weight of dried red mildew. The red sea bass fish can be completely removed, giving a chewy texture and adding the flavor of red and green meat.

Next, the aged red crab meat can be heated to produce a red crab meat extract.

For example, the red mackerel extract may be prepared by mixing 2000 to 3000 parts by weight of water with respect to 100 parts by weight of red mackerel, and then mixing the mixture with water at 120 to 140 ° C Heating at a temperature of 2 to 4 hours, and removing the red mite which is a solid.

Further, in the present invention, the B. subtilis extract may be produced by the following method.

First, radish can be prepared, washed, and then primary dried. The primary drying may be natural drying using a hanger or mechanical drying using a dryer having a constant drying condition. Natural drying using the hanger may be performed in a natural state in which sunlight is blocked and ventilation is smoothly performed 5 to 10 days, and the mechanical drying can be carried out for 3 to 4 days in a dryer in which the washed dried rice is subjected to a constant drying condition.

Next, the primary dried radish can be aged.

In order to improve the quality of the dried radish, the dried radish can be aged by allowing it to stand for a certain period of time. The aging may be performed by a first fermentation and a second fermentation.

The first ripening is carried out by storing the primary dried radish at a temperature of 15 to 20 DEG C for 20 to 40 hours and the second ripening can be carried out by storing at a temperature of 10 to 15 DEG C for 30 to 60 hours As described above, the flavonoid-free radish can be produced through the first and second fermentation processes.

Next, the aged radish can be cut and then dried secondarily to produce radish.

The secondary drying of the cut radish can be carried out in a dryer in which the cut radish is subjected to a constant drying condition, wherein the secondary drying of the cut radish can be carried out at a temperature of 25 to 35 DEG C for 10 to 20 hours .

Then, the non-salted radish can be heated to produce an unsaleared radish extract.

The extract can be prepared, for example, by mixing 1000 to 2000 parts by weight of water with respect to 100 parts by weight of non-salted water extract, Heating for 4 hours, and removing the non-salted salmon which is a solid.

In the present invention, in addition to the red mackerel extract and the non-salted mackerel extract, the extract may contain 10-20 parts by weight of the red mackerel extract and 100% by weight of the non-red mackerel extract.

Dendropanax morbifera Lev is an evergreen broad-leaved arborescens in Araliaceae and Ogalli, native to Korea of up to 15m in height. The young branches are green and lustrous, the flowers bloom in June, and the fruit 7 to 19 mm long is black. It is a mature plant that grows in areas with a minimum temperature of minus 2 ℃ or more and an average annual temperature of 12 ~ 15 ℃.

It is a rare species that grows only in the inland and coastal areas of the southwestern part of the Korean peninsula, and in Jeju Island. Currently, its quantity is extremely limited. Hwangchil is sometimes called golden, because it is golden, Unlike lacquer, which is more black when exposed in the sun, it has the characteristic of applying golden color to the product while preserving its pattern and color.

In general, Huangchil is composed of 66.7% of non-volatile component, 10.8% of direction component, 8.1% of moisture and 14.4% of solid content, which is a paint component forming a golden color film. Especially, the direction component is mainly β- cubebene,? -cellinene,? -cadinene, and the like. The oriental ingredients contained in Huangchil have various pharmacological actions as well as value as a foot care which makes the mind and body clean and comfortable, and thus it is highly useful as perfume, cosmetics and functional food and beverage.

In the present invention, the extract of Huangchil can be produced by the following production method.

That is, in the present invention, the Yellowish chestnut extract may be prepared by preparing a Yellowish chestnut tree, and then using a known grinder such as a ball milling apparatus, the Yellowish chestnut powder may have a particle diameter of 100 to 1000 mu m , And can be ground to have a specific surface area of 10 to 1000 m ² / g.

In the case where the above-mentioned Hwigae wood powder is ground to a particle size of 100 탆 or less than the specific surface area of 10 m ² / g, the grinding time may be delayed and the workability may be deteriorated due to dust or fine powder. ² / g, the active ingredients contained in the powdered wood powder can not be easily extracted.

Next, the crushed woody wood powder may be dried to remove moisture. The pulverized crushed woody powder is dried in a drier maintained at a temperature of 25 to 30 ° C and a humidity of 30 to 40% for 5 to 15 hours can do.

According to the present invention, it is possible to more easily extract the useful components of the Hwangchu-wood by drying the Hwangchu-wood powder under the above-mentioned process conditions and allowing the moisture contained in the Hwangchu-wood powder to evaporate gradually and evenly, The destruction of the tissue facilitates the penetration of air, so that the oil component of the perennial wood powder can be extracted thickly.

Next, the dried woody wood powder can be steamed and steamed.

The drying of the dried woody wood powder can be carried out by heating the dried woody wood powder to a constant temperature under a constant pressure, for example, at a temperature of 145 to 155 ° C and a pressure of 2 to 3 kgf / cm ² Lt; / RTI > for 1 to 5 hours.

In the present invention, when the drying of the dried woodchuck powder is carried out at less than the lower limit of the above-mentioned process conditions, the woodchuck powder can not be sufficiently matured, so that it is difficult to produce a sufficient extract in a short time in a subsequent process. In the case of performing above the upper limit of the above-mentioned process conditions, the effective ingredient of the woodchuck powder may be volatilized or the effect of the further cooking may not be increased any more.

Subsequently, ultrasonic waves are applied to the wetted woodcrush wood powder, and then the solid matter of the woodcrush powder is removed to prepare a woodcrush powdery extract.

In order to prepare the above extract of Huangchu wood powder, the mixed Huangchu wood powder is mixed with a solvent to prepare a mixed solution, and the mixture is added to an ultrasonic wave extruder and ultrasonic waves are applied to the mixed solution to prepare an extract of Huangchu wood powder. , At least one solvent selected from water or an alcohol having 1 to 4 carbon atoms (C1 to C4) can be used.

The ultrasonic waves applied to the mixed solution may be extracted using an output of 200 to 300 watts for 50 to 100 minutes at a vibration frequency of 50 to 100 KHz to produce the extract of the Hwigae wood powder.

Next, the above extract of Huangchu tree powder can be centrifuged.

The extracts of the extracts of the Hwanyeok tree powders were leached out of the solvent and the extracts of the Hwanyeok tree powders. By centrifuging the extracts of the Hwanyeok tree powder, And a middle layer liquid and an upper layer liquid located above the lower layer liquid.

Next, after separating the middle layer liquid and the supernatant liquid of the centrifuged Hwangwoo tree powder extract, the middle layer liquid and the supernatant liquid are heated to produce an extract of Hwangcholgak tree.

In the step of preparing the extract, the middle layer and the supernatant of the extract are separated and heated to a temperature of 125 to 135 ° C to remove the solvent. Thus, To thereby produce a gelatinous woodchuck extract which is formed into a gel state.

Then, after preparing the green leaves, the foreign matter attached to the green leaves can be removed.

Herein, the fresh green pepper leaves may be prepared by dissolving sodium bicarbonate in purified water prepared by dissolving sodium hydrogen carbonate in a sodium bicarbonate solution at a concentration of 2 to 4 (w / w)% and a temperature of 30 to 35 ° C It is preferable to wash by immersion for 5 to 10 minutes.

Next, the washed yellowish green leaf can be dried in a dryer.

In the present invention, in order to prevent the chlorophyll of the perennial perilla leaf from being destroyed and the useful ingredient from being volatilized during drying of the perennial perilla leaf, the perennial perilla leaf is maintained at a temperature of 20 to 25 ° C and a humidity of 35 to 40% Lt; / RTI > for 5 to 10 hours.

Next, the dried Hwigae-jinja leaves are mixed with purified water and heated to produce an extract of Hwangchujanghyeonjang.

The hwangchil wood saengip extract the dried hwangchil wood saengip were mixed in a weight ratio of purified water to 1000 to 2000 parts by weight per 100 parts by weight, under pressure, of the temperature and from 2 to 4kgf / cm ² of 110 to 120 ℃ 5 to 7 hours And then the mixture is heated for a while.

Then, the Huangchil extract is mixed with the Huchulchiai extract and Huchulchia japonica extract at a weight ratio of 3: 7 to 7: 3. Mixing, and then storing at a temperature of 3 to 7 DEG C for 3 to 7 hours.

Next, the red mackerel extract and the non-salted mackerel extract may be mixed with meju and then called meju.

In the present invention, the red mulberry sardine extract, brachyura mulberry extract and meju are mixed at a weight ratio of 10 to 30 parts by weight of the red mulberry extract, 5 to 15 parts by weight of the non-salted extract, and 60 to 80 parts by weight of the malt extract, 5 to 15 hours.

In the above step, the red mulberry sardine extract and the non-salted mugwort extract are mixed with meju and the meju is called as an example. In the above step, the green mulberry extract may be further added to the meju.

Then, the mixture of the above-mentioned mixed red mulberry extract, edible onion extract and mexin can be heated and then cooled.

In the present invention, by heating the mixture of red mulberry sardine extract, non-salted mugwort extract and mexin at a temperature of 90 to 95 ° C for 3 to 7 hours, the cell wall of the so-called mugwort is destroyed and the infiltration and decomposition . ≪ / RTI >

In addition, when the meju is separated from the mixture of the heated red mulberry extract, brackish water extract and meju, it can be cooled to a temperature of 20 to 40 ° C. If the cooling temperature is lower than 20 ° C., If the cooling temperature exceeds 40 캜, an environment in which the germ can not reproduce can be formed.

Then, the aspergillus can be mixed with the cooled soybean.

When the aspergillus is mixed with the cooled meju, the germ of the germ can be advantageously produced in the meju, and the whole germ can be fermented well. The germ can be mixed in a weight ratio of 0.01-0.05 part by weight with respect to 100 parts by weight of meju. When the content of the germs is less than 0.01 part by weight, the fermentation of meju may not be performed properly. If the content of germs exceeds 0.05 part by weight, the amount of the fermentation is increased more than necessary and a mold lump is formed .

In the present invention, any one or two or more selected from among known Aspergillus oryzae or Aspergillus sojae may be used as the germ.

Next, the soybean mixed with the above-mentioned germ strains may be formed into meju and then weaved with rice straw.

In the present invention, the meju is formed into a meju and then stored in a straw so as to increase the contact area with the air. Since the fermentation of meju is aerobic fermentation combined with oxygen, the more the meju and oxygen contact area, the better the fermentation . In this case, it is preferable that the meju be formed into a hexahedron, and the reason why the formed meju is knitted with rice straw is to introduce the bacillus in the rice straw into Meju. Because Bacillus subtilis produces natural hydrolytic enzymes, it helps to ferment Meju.

Next, the molded Meju can be dried.

Drying of the molded meju can dry the outer surface of the meju so as to prevent harmful fungi from entering. If the outer surface of the meju is fermented before the outer part is dried, harmful fungus may enter and poison may occur inside the meju, Can be dried to prevent the inflow of harmful fungi.

In the present invention, drying of the molded meju may be performed at a temperature of 30 to 35 ° C for 5 to 8 days. The meju may be dried under the same conditions as described above so that the outer surface of the meju is dried.

The dried meju may then be fermented.

In the present invention, the dried meju is aged and fermented for 25 to 35 days while maintaining a humidity of 15 to 35% and a temperature of 25 to 35 ° C, so that the beneficial bacteria in the body can reproduce well in Meju.

In the present invention, when the fermentation of the dried meju is carried out below the lower limit range, it is difficult for the germ and bacillus to propagate and the propagation speed may be slowed down. When the fermentation is carried out above the upper limit range, The outer surface of the outer surface of the outer tube may become tender, so that harmful bacteria may flow from the outside or it may be difficult for the germs and bacteria to propagate.

Next, red fermented soy sauce can be prepared by mixing the fermented meju with red mulberry juice extract, unscented mulberry extract, salt and water (boiling water).

In the present invention, the fermented meju, red mulberry juice extract, unscented mulberry juice extract, salt and water are respectively 10 to 30 parts by weight of Meju, 5 to 15 parts by weight of red mulberry extract, 1 to 10 parts by weight of an extract of brackish water, 15 to 25 parts by weight of salt And water in a weight ratio of 30 to 50 parts by weight to prepare a red salted soy sauce having a salinity of 20 to 24%.

Next, the red fermented soy sauce may be mixed with the sauce to prepare a red fermented soy sauce mixture.

In the present invention, the red fermented soy sauce mixture may be prepared by mixing red fermented soy sauce with red fermented sea mustard, dried salmon, refined salt, shiitake, anchovy, red pepper seed, onion, green onion, garlic, ginger, The red fermented soy sauce mixture comprises 10 to 20 parts by weight of red liquorice soy sauce, 50 to 70 parts by weight of red liquorice, 1 to 10 parts by weight of salted liquorice, 10 to 20 parts by weight of refined salt, 0.2 to 1.0 part by weight of shiitake mushroom, 0.2 to 1.2 parts by weight of garlic, 0.2 to 1.2 parts by weight of ginger, 0.05 to 0.5 parts by weight of water and 100 to 200 parts by weight of water, By weight.

In addition, in the present invention, the shiitake mushroom can be produced by the following production method so that the fragrance and nutrition can be sufficiently exhibited.

The shiitake was washed with purified water having a concentration range of 0.5 to 1.5 (w / w)% dissolved in sodium hydrogencarbonate (NaHCO ₃ ), and then washed again The surface of the shiitake mushroom can be washed once with clean purified water.

Next, the washed shiitake mushroom can be naturally dried. In the natural drying of the shiitake mushroom, the washed shiitake mushroom is naturally dried to remove moisture contained in the shiitake mushroom.

The shiitake is naturally dried by slicing the shiitake in a ratio of 4 to 6 according to the size of the washed shiitake and then drying the shiitake at a temperature of 20 to 25 ° C for 1 to 3 days so that the weight of the moisture contained in the mushroom is And 45 to 55% of the total mushroom. However, the present invention can alleviate the nourishment and flavor of the mushroom by drying the mushroom in the above-mentioned range, and furthermore, when the mushroom is crushed to a uniform particle size in the subsequent process, Can be improved.

Next, the shiitake can be vacuum dried, and the shiitake can be vacuum-dried by irradiating microwaves in the naturally dried shiitake reduced pressure atmosphere.

Vacuum drying of the shiitake can be carried out by irradiating microwaves to naturally dried shiitake under a pressure of 50 to 60 mbar. Vacuum drying of the shiitake is performed at a temperature of 30 to 40 ° C for 3 to 10 minutes , And irradiating the naturally dried mushroom with a microwave of 2.0 to 2.3 GHz.

In the present invention, the microwave may exhibit a volumetric heating effect by penetrating to the inside of the shiitake mushroom. When the microwave is irradiated, the water molecules inside the shiitake mushroom or rotate according to the polarity change of the microwave , Such a polarization vibration may lead to a friction between molecules and cause a heat generation phenomenon.

In the present invention, the shiitake is irradiated with a microwave of 2.0 to 2.3 GHz under a reduced pressure of 50 to 60 mbar at a temperature of 30 to 40 캜 for 3 to 10 minutes to penetrate the inside of the shiitake in a short time It is converted into heat due to friction due to polarity conversion, so that heating efficiency can be increased.

Then, the vacuum-dried mushroom is stored at a constant temperature to mature the mushroom. The mushroom is aged by keeping the vacuum-dried mushroom at a temperature of 15 to 25 ° C for 10 to 20 hours, The physical properties of the shiitake can be stabilized and the flavor and taste of the shiitake can be doubled.

The red fermented soy sauce mixture can then be heated to produce a red soy sauce sauce.

In the present invention, the red mackerel soy sauce can be heated to a temperature of 120 to 140 ° C for 2 to 4 hours so that the salinity of the red mackerel sauce is 14 to 15%.

Hereinafter, the method for preparing red soy sauce sauce according to the present invention will be described in more detail with reference to Examples and Comparative Examples.

<Examples>

First, red mackerel extract and ragweed extract were mixed, 20 parts by weight of red mackerel extract, 10 parts by weight of non-salted mackerel extract and 70 parts by weight of mesochol were mixed, and the beans were called for 10 hours at a temperature of 20 to 30 ° C.

Next, the red mulberry extract, edible offal extract and the mixture of mexin were heated at a temperature of 90 to 95 캜 for 5 hours, and then the meju was separated from the mixture and the meju was chilled at a temperature of 30 캜.

Next, 100 parts by weight of the cooled mexin was mixed with 0.03 part by weight of Aspergillus oryzae as an aspergillus, molded into a hexahedron, and then knitted with rice straw.

The shaped meju was then dried for 7 days at a temperature of 30-35 ° C, aged and fermented for 30 days maintaining a humidity of 15-35% and a temperature of 25-35 ° C.

Next, 20 parts by weight of fermented meju, 10 parts by weight of red mackerel extract, 5 parts by weight of non-salted extract, 20 parts by weight of salt, and 40 parts by weight of water were mixed to prepare red dairy soy sauce.

Next, 15 parts by weight of red mackerel soy sauce, 60 parts by weight of red mackerel, 5 parts by weight of raisins, 15 parts by weight of refined salt, 0.7 parts by weight of mushroom, 1 part by weight of anchovies, 0.4 part by weight of pepper seeds, 0.7 parts by weight of garlic, 0.7 parts by weight of garlic, 0.7 parts by weight of ginger, 0.1 part by weight of water hammer and 150 parts by weight of water, and then heated at a temperature of 130 캜 for 3 hours to prepare a red bean liver sauce.

&Lt; Comparative Example 1 &

Onion and garlic, ginger, pepper and water were mixed in the same weight ratios as those of the examples in a commercial traditional soy sauce (manufactured by L company) sold in the market and mixed with red sea bream, dried salmon, refined salt, shiitake mushroom, anchovy, A soy sauce was prepared and used as the soy sauce according to Comparative Example 1.

&Lt; Comparative Example 2 &

The soy sauce sauce was prepared in the same manner as in Example 1 except that the red sauce extract was not included in Comparative Example 2.

Sensory evaluation was performed on the salty taste, flavor (smell), color, flavor (taste), and preference of soy sauce prepared according to Examples and Comparative Examples 1 and 2, Respectively. The sensory test was conducted on 30 food specialists and general consumers. The score and evaluation criteria were based on the 9-point scoring method, and are shown in Table 1 below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Poor One Very bad

division Salty taste Incense (odor) color Flavor (taste) Comprehensive preference Example 8.3 8.4 8.2 8.5 8.4 Comparative Example 1 5.5 5.6 5.3 5.9 5.6 Comparative Example 2 5.3 5.4 5.5 5.6 5.5

As shown in Table 2, the salty taste, flavor (smell), color, flavor (taste), and preference of the soy sauce prepared according to Examples and Comparative Examples 1 and 2 were compared, It was confirmed that the soy sauce thus prepared was superior in salty taste, flavor (smell), color, flavor (taste) and preference as compared with soy sauce prepared according to Comparative Examples 1 and 2.

It is considered that the soy sauce prepared according to the embodiment meets the taste of new consumers according to recent well-being tendency by preparing soy sauce sauce using red mackerel extract, ragweed extract and various sauce.

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be possible. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (4)

Red mackerel extract and non-salted mackerel extract were prepared,
The above-mentioned red mackerel extract and non-salted mackerel extract are mixed with meju and then called meju,
The mixture of the above-mentioned mixed red mulberry juice extract, non-salted mulberry juice extract and mexican is heated,
The above-mentioned chilled meju is mixed with germ,
The meju with mixed germs was formed into meju,
Drying the molded meju,
The dried Meju was fermented,
The fermented meju was mixed with red mulberry juice extract, unscented mulberry juice extract, salt and water to prepare red mulberry juice.
The sauce was mixed with the above-mentioned red liquorice soy sauce to prepare a red liquor soy sauce mixture,
The red fermented soy sauce mixture is heated to prepare a red soy sauce sauce,
The above-
Wherein the first washing and the second washing are performed at a temperature of 10 to 15 DEG C and a temperature of 4.0 to 5.0 DEG C, % Salinity, and the second washing is performed by washing the red mackerel with squid ink and green tea. After preparing the green mackerel leaves, the green mackerel leaves And purified water were mixed at a weight ratio of 1: 9 to 2: 8, and the purified water containing the green tea leaves was boiled at a temperature of 75 to 85 ° C for 50 to 60 minutes. Green tea leaves were removed, The green tea leaf filtrate and squid ink were mixed at a weight ratio of 9: 1 to 9.5: 0.5 and aged for 5 to 8 hours to prepare a green tea leaf aging solution. The first washed red green crab was aged 5 in solution At a temperature of 3 to 8 DEG C for 30 to 100 minutes, and drying the dried red sea bream at a temperature of 3 to 8 DEG C for 30 to 100 minutes. The dried red mackerel is aged by the addition of 2 to 6 parts by weight of laurel leaf to 100 parts by weight of dried red mackerel, Agar for 10 to 20 hours at a temperature of 10 to 20 hours, and heating the aged red sea bass to produce a red sea bass extract. The red sea bass extract is prepared by mixing 2000 to 3000 parts by weight of water with respect to 100 parts by weight of red sea bass, Heated at a temperature of 140 캜 for 2 to 4 hours to remove red sea bream, which is a solid,
The abovementioned non-salted-
The dried primary radish is dried for 5 days to 10 days, and the primary dried radish is aged. The primary drying radish is aged by the first aging and the first drying, Wherein the first ripening is carried out by storing the primary dried radish at a temperature of 15 to 20 DEG C for 20 to 40 hours and the second ripening is carried out at a temperature of 10 to 15 DEG C for 30 to 60 hours , And the aged radish is cut, followed by secondary drying to prepare a radish. The second drying of the cut radish is performed by drying the cut radish at a temperature of 25 to 35 DEG C for 10 to 20 hours in a dryer Wherein the extract is prepared by mixing 1000 to 2000 parts by weight of water with respect to 100 parts by weight of the salted non-walnut, and then heating the mixture at a temperature of 120 to 140 DEG C for 2 to 4 Heating for cross and are prepared through a process of removing the solids mumalraengyi,
Wherein the extract has a weight ratio of 10 to 20 parts by weight based on 100 parts by weight of the red mulberry extract and the non-salted extract,
The above-
The greenwood powder is ground to have a specific surface area of 10 to 1000 m ² / g, having a particle diameter of 100 to 1000 탆, and the crushed greenish-wood powder is ground using a pulverizer, The wood powder is dried to remove moisture, and the pulverized wood powder is dried in a drier maintained at a temperature of 25 to 30 ° C and a humidity of 30 to 40% for 5 to 15 hours, steaming to jjidoe with steam, steaming the dried hwangchil wood powder is conducted by heating with water vapor for the drying of hwangchil wood powder at a pressure of the temperature, and 2 to 3kgf / cm ² of 145 to 155 ℃ 1 to 5 hours, Then, the mixed nutrient powder was mixed with water to prepare a mixed solution, and the mixed solution was added to an ultrasonic extractor, and ultrasonic waves were applied to the mixed solution. The ultrasonic waves applied to the mixed solution are subjected to centrifugal separation using the output of 200 to 300 watt for 50 to 100 minutes at a vibration frequency of 50 to 100 KHz, And the upper layer liquid of the wood powder extract is separated and then the middle layer liquid and the supernatant liquid are heated to prepare an extract of Hwangcholgak tree, And removing the water by heating at a temperature of 125 to 135 ° C., removing the foreign matter adhering to the green leaf of the greenwood after preparing the Greenwood leaves, and washing the greenwood leaves, The greenwood leaves are washed by soaking in a sodium bicarbonate solution at a concentration of 2 to 4 (w / w)% and a temperature of 30 to 35 캜 for 5 to 10 minutes, Wherein the dried greenery leaves are dried in a drier maintained at a temperature of 20 to 25 ° C and a humidity of 35 to 40% for 5 to 10 hours, and the dried greenery leaves The raw yellowish leaf raw extract is mixed with 100 parts by weight of the dried yellowish green leaf and the purified water in a weight ratio of 1000 to 2000 parts by weight, And the mixture is heated for 5 to 7 hours at a temperature of 120 to 120 ° C. and a pressure of 2 to 4 kgf / cm ² to prepare an extract of Hwanyeolmujang, The Huangchil extract solution is prepared by mixing the Huchulchiai extract and Huchulchia japonica extract at a weight ratio of 3: 7 to 7: 3, Been manufactured through a process that also stored at 3 to 7 hours,
In the step of mixing the red mackerel extract and the non-salted mackerel extract with the meju, the red mackerel extract, the non-salted mackerel extract and the mexican mackerel are mixed with 10 to 30 parts by weight of the red mackerel extract, 5 to 15 parts by weight of the non- 80 parts by weight and is called for 5 to 15 hours at a temperature of 20 to 30 DEG C,
In the step of heating and cooling the mixture of the red mulberry extract, the brackish water extract and the mexin, the mixture of the red mulberry extract, the non-salted extract and the mexican is heated at a temperature of 90 to 95 ° C for 3 to 7 hours, After separating meju from a mixture of red mulberry leaf extract, edible onion extract and meju, it is cooled to a temperature of 20 to 40 ° C,
The aspergillus is mixed in a weight ratio of 0.01 to 0.05 part by weight with respect to 100 parts by weight of meju, and the aspergillus is mixed with Aspergillus oryzae or Aspergillus sojae) are used,
Drying the molded meju is carried out at a temperature of 30 to 35 DEG C for 5 to 8 days,
In the step of fermenting the dried meju, the dried meju is aged and fermented for 25 to 35 days while maintaining a humidity of 15 to 35% and a temperature of 25 to 35 ° C,
In the step of mixing the fermented meju with red mulberry juice extract, unscented mulberry juice extract, salt and water, the fermented meju, red mulberry juice extract, Salmonella extract, salt and water are mixed with 10-30 parts by weight of Meju, 1 to 10 parts by weight of an extract of brackish water, 15 to 25 parts by weight of salt and 30 to 50 parts by weight of water to prepare a soy sauce having a salinity of 20 to 24%
In the step of preparing a mixture of red and fermented soy sauce by mixing the sauce with the above-mentioned red fermented soy sauce, the red fermented soy sauce mixture comprises 10 to 20 parts by weight of red fermented soy sauce, 50 to 70 parts by weight of red fermented soy sauce, 1 to 10 parts by weight, 0.2 to 1.2 parts by weight of onion, 0.2 to 1.2 parts by weight of garlic, 0.2 to 1.2 parts by weight of garlic, 0.1 to 5 parts by weight of ginger, 10 to 20 parts by weight of mushroom, 0.2 to 1.0 part by weight of mushroom, 0.5 to 1.5 parts by weight of anchovy, 0.2 to 1.2 parts by weight, 0.05 to 0.5 parts by weight of citrus peel, and 100 to 200 parts by weight of water,
The shiitake,
The shiitake was washed with purified water having a concentration ranging from 0.5 to 1.5 (w / w)% by dissolving sodium hydrogencarbonate (NaHCO ₃ ), and washing the shiitake mushroom Natural drying of the shiitake is carried out by slicing the washed shiitake mushroom in 4 to 6 equal portions and then drying it at a temperature of 20 to 25 ° C for 1 to 3 days so that the weight of the moisture contained in the mushroom is Drying the shiitake under vacuum at a pressure of 50 to 60 mbar and at a temperature of 30 to 40 ° C for 3 to 10 minutes, wherein the shiitake mushroom is vacuum dried, , And the vacuum-dried mushroom is aged. The mushroom is aged by vacuum-drying the mushroom at a temperature of 15 to 25 DEG C In been manufactured through a process to hold for 10 to 20 hours,
Heating the red fermented soy sauce mixture to prepare a red fermented soy sauce sauce, wherein the red fermented soy sauce sauce is prepared by heating the red fermented soy sauce mixture at a temperature of 120 to 140 캜 for 2 to 4 hours, To 14% to 15%. &Lt; RTI ID = 0.0 &gt; 15. &lt; / RTI &gt;
delete delete A red-fermented soy sauce prepared by the method of claim 1.