KR102155458B1 - Mullet marinated in soy sauce and manufacturing method thereof - Google Patents

Abstract

The present invention relates to mullet marinated in soy sauce with mulberry and a preparing method thereof and, specifically, to mullet marinated in soy sauce with mulberry that doesn′t smell fishy and tastes sweet and deep and a preparing method thereof. The method comprises: a) a step of heating after adding subsidiary materials including mulberry to soy sauce; b) a step of cooling the heated soy sauce and immersing mullet fillet in the soy sauce to mature it; c) a step of separating the mullet fillet from the soy sauce; d) a step of reheating the soy sauce from which the mullet fillet was separated; and e) a step of immersing the separated mullet fillet in the soy sauce after cooling the reheated soy sauce.

Description

Mullet marinated in soy sauce and manufacturing method thereof

The present invention relates to mullet paste and a method for manufacturing the same, and particularly, to a mullet paste and a method for manufacturing the same, which does not have a fishy smell and has a sweet and deep taste.

With the advancement of the industry and the change of lifestyle accordingly, our dietary habits and habits are also rapidly changing, and dietary habits are changing into mass-produced ingredients and simplified dietary habits.

However, uniform food culture is the cause of various adult diseases, and the recent increase in the incidence of adult diseases can be said to be one of the main causes.

As a result of this trend, consumers' interest in health is increasing day by day. In terms of nutrition in food, the production and development of functional foods in which physiologically active elements are added to existing foods are being made a lot.

On the other hand, soy sauce is a seasoned food that can be encountered in any form at our table every day, and can be divided into five main types according to the manufacturing process.

First, there is a traditional Korean soy sauce that is fermented by mixing soybeans and naturally fermented meju and saline.Second, brewed soy sauce made by fermenting soybeans, skim soybeans or grains with saline, and third, protein or carbohydrates. Acid-decomposed soy sauce processed by hydrolyzing the raw materials it contains with acid, fourth, enzyme-decomposed soy sauce processed by hydrolyzing raw materials containing protein or carbohydrates with an enzyme, and fifth, acid-decomposing soy sauce or enzyme decomposition in Korean or brewed soy sauce There is a mixed soy sauce processed by mixing soy sauce in an appropriate ratio.

Among them, acid-decomposed soy sauce is becoming a social problem due to controversy over the harmfulness of MCPD (3-Monochloro-1,2-propandiol) and DCP (1,3-dichloro-2-propanol) produced during the acid decomposition process.

Conventional soy sauce is the only source of amino acids that produce delicious taste, but only meju is selected, but due to the limitation of the source, there is a limit to making more delicious soy sauce.

Therefore, as an alternative to this, efforts have been made to find amino acid sources other than meju, and a representative example is traditional fish soy sauce.

On the other hand, patent documents 0001 to 0002, etc. have been proposed in relation to fish liver sauce.

Patent Document 0001 relates to a method of manufacturing traditional Korean fish soy sauce containing yellow pollack, and by including meju, yellow pollack, and beef as basic ingredients in the process of manufacturing traditional Korean fish soy sauce, it is helpful for health and provides a clean and light taste. Traditional Korean fish soy sauce can be provided, and this traditional Korean fish soy sauce can be used when boiling any soup or paper, and can also be used for kimchi, kkakdugi, simmered, seasoned, meat sauce, etc., and used as a natural seasoning according to the diet. It is characterized by being able to.

Patent document 0002 relates to a method for manufacturing fish soy sauce, (a) selecting one or more fish of wild fish, trout, sturgeon, crucian carp, carp, or bass, removing scales, gills, and gallbladder, washing with water, and drying for 2-3 days. Step and; (b) inserting a cotton cloth bag containing natural medicinal materials into the belly of the semi-dried fish, and then tying the body of the fish with straw so that the cotton cloth bag does not come off; (c) filling the fish in a container filled with godubap and makgeolli, placing oak charcoal on it, sealing it to allow air to pass, and aging at -2 to 5°C for 30 to 45 days; (d) Put the aged fish and sea salt as 2: 1 by weight, put it in an air-tight container, aged at 10 to 15°C for 6 to 9 months, filtered, and stored at low temperature for 10 to 15 days at 5 to 10°C. Completing the extract, mixing the dried fish with chopped garlic and chopped onions, filling in a container through which air passes, and aging at 15 to 20°C for 1 to 3 months to prepare salted fish; (e) Based on 100 parts by weight of salted fish, 200 to 230 parts by weight of the fish extract, 10 to 15 parts by weight of turmeric powder, 1 to 2 parts by weight of mushroom powder, 50 to 75 parts by weight of apples, 50 to 80 parts by weight of pears And mixing 4 to 5 parts by weight of red ginseng powder, heating at 70 to 95°C for 10 to 12 hours, filtering, and aging at -5 to 0°C for 45 to 60 days to complete a fish aging liquid; (f) After filling the pottery with traditional miso, 150 to 200 parts by weight of the fish aging liquid based on 100 parts by weight of the traditional soybean paste, 5 to 7 parts by weight of oak charcoal and 1 to 1.5 parts by weight of red pepper are floated on the fish aging liquid. It consists of a step of producing fish soy sauce by filtration after aging at 15 to 17°C after closing the lid for 45 to 60 days, so that you can mass-produce fish soy sauce with good flavor by selecting mountain fish, trout or sturgeon with very high nutritional value. There is an advantage.

Fish soy sauce in Patent Documents 0001 and 0002 all require a maturation period of 6 months or more, which takes a lot of time to manufacture and is inappropriate for mass production, and used yellow pollack and wild fish are separated after brewing in soy sauce and used as salted fish. .

KR10-2018-0096554A (2018.08.29) KR10-1652456B1 (2016.08.24)

An object of the present invention is to provide a mullet paste that does not have a fishy smell and has a sweet and deep taste, and a method for manufacturing the same.

The present invention for achieving the above object,

a) heating after adding a subsidiary material including mulberry to soy sauce;

b) cooling the heated soy sauce and then immersing mullet meat for aging;

c) separating mullet meat from the soy sauce;

d) reheating the soy sauce from which the mullet was separated;

e) cooling the reheated soy sauce and immersing the separated mullet meat; it provides a method for producing mullet paste comprising:

Particularly, in step a), 5 to 10 parts by weight of Audi is preferably added to 100 parts by weight of soy sauce.

In addition, in step a), subsidiary materials including mulberry and coffee beans may be added to the soy sauce. At this time, it is preferable to add 5 to 10 parts by weight of Audi and 1 to 3 parts by weight of coffee beans to 100 parts by weight of the soy sauce.

In addition, in step a), it is preferable to add subsidiary materials including starch syrup, ginger, garlic, apple, radish, onion, cheongyang pepper, shiitake mushroom, shrimp, blue crab, mulberry and coffee beans to the soy sauce. In particular, 20 to 30 parts by weight of starch syrup, 5 to 10 parts by weight of ginger, 5 to 10 parts by weight of garlic, 1 to 2 parts by weight of apples, 1 to 5 parts by weight of radish, 1 to 5 parts by weight of onion, It is good to add 5 to 10 parts by weight of cheongyang pepper, 0.1 to 0.2 parts by weight of shiitake mushrooms, 5 to 8 parts by weight of shrimp, 5 to 8 parts by weight of blue crab, 5 to 10 parts by weight of mulberry, and 1 to 3 parts by weight of coffee beans.

The step a) is preferably heated at 90° C. for 50 to 70 minutes after adding the subsidiary material to the soy sauce.

In addition, the step b) is preferably aged by immersing mullet meat for 12 to 36 hours after cooling the heated soy sauce.

In step d), it is preferable to reheat the soy sauce from which the mullet is separated at 90° C. for 50 to 70 minutes.

In addition, the present invention provides a mullet paste, characterized in that produced by the production method of the mullet paste.

The manufacturing method of mullet paste according to the present invention has the effect of producing mullet paste with sweet and deep taste without a fishy smell by aging the mullet in soy sauce to which subsidiary materials such as mulberry and coffee beans are added.

Hereinafter, the mullet paste of the present invention and a method of manufacturing the same will be described in detail.

The production method of mullet paste according to the present invention largely comprises a soy sauce preparation step, mullet maturation step, mullet separation step, soy sauce reheating step, and mullet immersion step.

First, the soy sauce preparation step is a step of preparing soy sauce for removing the fishy smell inherent in mullet and giving it a sweet and deep taste.

In the soy sauce preparation step, subsidiary materials including purified water and mulberry are added to the soy sauce and then heated. Brewed soy sauce may be used as the soy sauce.

By adding a subsidiary material including mullet to the soy sauce and heating it, it is possible to obtain a soy sauce capable of removing the fishy smell of mullet in the aging step of mullet and the immersion step of mullet and giving out a sweet taste.

In particular, it is preferable to add 5 to 10 parts by weight of the mulberry to 100 parts by weight of the soy sauce. If the amount of mullet is added in less than 5 parts by weight, the fishy smell of mullet cannot be effectively removed, and if it is added in more than 10 parts by weight, the fishy smell of mullet is effectively removed, but the sweetness is increased, which is not good.

Furthermore, it is good to add not only mulberry but also coffee beans as a subsidiary material to the soy sauce. By adding the coffee beans, the fishy smell of mullet can be more effectively removed, and mullet paste with improved palatability can be obtained by producing deep flavor and bitter sweetness. It is preferable to add 1 to 3 parts by weight to 100 parts by weight of the soy sauce for the coffee beans. If the coffee beans are added in an amount of less than 1 part by weight, the effect of the coffee cannot be obtained, and in case of adding more than 3 parts by weight, the bitter taste is strong and the acceptability decreases.

In addition, in order to improve the sweetness and umami taste, it is good to add starch syrup, ginger, garlic, apple, radish, onion, cheongyang pepper, shiitake mushroom, shrimp and blue crab as the subsidiary materials as well as mulberry and coffee beans.

In particular, 80 to 120 parts by weight of purified water, 20 to 30 parts by weight of starch syrup, 5 to 10 parts by weight of ginger, 5 to 10 parts by weight of garlic, 1 to 2 parts by weight of apples, 1 to 5 parts by weight of radish, 1 to 5 parts by weight of onion, 5 to 10 parts by weight of cheongyang pepper, 0.1 to 0.2 parts by weight of shiitake mushrooms, 5 to 8 parts by weight of shrimp, 5 to 8 parts by weight of blue crab, 5 to 10 parts by weight of mulberry, 1 to 3 parts by weight of coffee beans It is good to add some parts.

In addition, it is preferable to heat the soy sauce at 90° C. for 50 to 70 minutes after adding purified water and subsidiary materials including mulberry. If heated for less than 50 minutes, the umami and sweet taste are not good because it does not ooze enough. If heated for more than 70 minutes, the salty taste increases as the soy sauce is sweetened, which is not good.

Subsidiary materials including purified water and mulberry are added to the soy sauce, followed by heating, and the subsidiary materials are taken out.

Next, the aging of mullet is a step of cooling the heated soy sauce and then aging the mullet in a immersed state.

At this time, the cooling temperature of the heated soy sauce is sufficient to cool the soaked mullet to a temperature that does not ripen.

In addition, for the mullet meat, it is recommended to use a refrigerated mullet body from which the skin is separated, and at this time, it is preferable to cut the body into appropriate sizes. In particular, it is recommended to use the body by cutting it into 10 to 20 mm. If the body is cut to less than 10mm, the texture is not good, and if it is cut to more than 20mm, the texture is not good because it is thick.

It is recommended that mullet is immersed in the cooled soy sauce and aged for 12 to 36 hours at 1 to 3°C. If mullet meat is aged for less than 12 hours, it is not good enough because it cannot be matured. If it is aged for more than 36 hours, the saltiness increases and it is not good.

When the mullet meat is aged in soy sauce, the mullet meat is aged and at the same time, the ingredients of the soy sauce permeate into the mullet, and moisture of the mullet is discharged and diluted.

The step of separating mullet is a step of separating the mullet from the soy sauce after maturing the mullet meat.

Next, the reheating step of the soy sauce is a step of reheating the soy sauce from which the mullet meat is separated. At this time, it is preferable to reheat the soy sauce from which the mullet is separated at 90° C. for 50 to 70 minutes. Reheating in less than 50 minutes is not good because it is not sufficiently heated when reheating, and reheating for more than 70 minutes increases saltiness and is not good.

And in the step of immersing mullet, the separated mullet meat is immersed in the reheated soy sauce to complete the mullet paste.

The mullet prepared in this way does not have the fishy taste of mullet, and has the advantage of having a sweet and deep taste, so that not only adults but also infants can enjoy it widely.

Hereinafter, the manufacturing method of the mullet paste according to the present invention will be described in detail by way of examples, and the scope of the present invention is not limited to the following examples.

[Example 1]

The refrigerated mullet was separated only by its body, the skin was removed, and then washed with water to obtain mullet flesh.

And 1000g of brewed soy sauce was added to 1000g of purified water, 200g of starch syrup, 70g of mulberry, 70g of ginger, 70g of garlic, 15g of apples, 30g of radish, 30g of onion, 70g of cheongyang pepper, and 2g of shiitake mushrooms, and then heated at 90°C for 50 minutes. After heating, the subsidiary material was removed and cooled to room temperature.

2000g of mullet was put in the cooled brewed soy sauce and aged at 1 to 3°C for 24 hours.

After the mullet was aged, the aged mullet was separated from the brewed soy sauce. The brewed soy sauce from which mullet flesh was separated was reheated to 90°C for 60 minutes, and then cooled to room temperature.

The mullet, which was aged in the brewed soy sauce cooled to room temperature, was put again to complete the mullet paste of Example 1.

[Example 2]

Unlike Example 1, to 1000 g of brewed soy sauce, 1000 g of purified water, 200 g of starch syrup, 70 g of mulberry, 70 g of ginger, 70 g of garlic, 15 g of apples, 30 g of radish, 30 g of onion, 70 g of green pepper, 2 g of shiitake mushrooms, 60 g of shrimp, and 60 g of blue crab were added. I did. And in the same manner as in Example 1, the mulletjang of Example 2 was completed.

[Example 3]

Unlike Example 1, 1000 g of brewed soy sauce contains 1000 g of purified water, 200 g of starch syrup, 70 g of mulberry, 70 g of ginger, 70 g of garlic, 15 g of apples, 30 g of radish, 30 g of onion, 70 g of green pepper, 2 g of shiitake, 60 g of shrimp, 60 g of blue crab, 20 g of coffee beans The subsidiary material of was added. And in the same manner as in Example 1, the mulletjang of Example 3 was completed.

[Comparative Example 1]

The refrigerated mullet was separated only by its body, the skin was removed, and then washed with water to obtain mullet flesh.

Then, to 1000 g of brewed soy sauce, subsidiary materials of 1000 g of purified water, 200 g of starch syrup, 70 g of ginger, and 70 g of garlic were added, and then heated at 90°C for 50 minutes. After heating, the subsidiary material was removed and cooled to room temperature.

In the cooled brewed soy sauce, 2000 g of mullet was put and aged for 24 hours to complete Comparative Example 1, mullet paste.

[Sensory evaluation]

For the mullet paste of Examples 1 to 3, sensory evaluation was performed for taste, aroma, texture, and overall acceptability. The sensory evaluation was conducted on 10 adult males and 10 females, and 9-point scoring method (9-very good, 7-good, 5-medium, 3-poor, 1-very) for taste, aroma, texture, and overall preference. Bad), and the results are shown in Table 1.

flavor incense Texture Overall symbol diagram Example 1 8.4 8.3 8.7 8.5 Example 2 8.5 8.5 8.8 8.6 Example 3 8.7 8.6 8.8 8.7 Comparative Example 1 5.3 5.1 6.9 5.8

As shown in Table 1, in the case of the mullet paste of Examples 1 to 3, the taste, aroma, texture, and overall preference were evaluated very high as 8.3 or higher, and in particular, the fishy of the mullet in the case of Example 3 in which beans were used as an ingredient. Instead of taste and aroma, deep flavor and bitter sweet taste were added, so the sensory evaluation of taste and the like was evaluated very high as 8.6 or higher.

On the other hand, in the case of Comparative Example 1, since the fishy taste and smell of mullet were not effectively removed, the sensory evaluation for taste and aroma was evaluated as low as 5.3 or less.

Claims (10)

a) adding 5 to 10 parts by weight of mulberry and 1 to 3 parts by weight of coffee beans to 100 parts by weight of soy sauce, followed by heating;
b) cooling the heated soy sauce and then immersing mullet meat for aging;
c) separating mullet meat from the soy sauce;
d) reheating the soy sauce from which the mullet was separated;
e) cooling the reheated soy sauce and immersing the separated mullet meat.
The method of claim 1,
Step a) is a method for producing mullet paste, characterized in that adding subsidiary materials including starch syrup, ginger, garlic, apple, radish, onion, green pepper, shiitake, shrimp, crab, mulberry and coffee beans to soy sauce.
The method of claim 2,
Step a) is 100 parts by weight of soy sauce, 20 to 30 parts by weight of starch syrup, 5 to 10 parts by weight of ginger, 5 to 10 parts by weight of garlic, 1 to 2 parts by weight of apples, 1 to 5 parts by weight of radish, 1 to 5 parts by weight of onion Part, 5 to 10 parts by weight of cheongyang pepper, 0.1 to 0.2 parts by weight of shiitake mushrooms, 5 to 8 parts by weight of shrimp, 5 to 8 parts by weight of blue crab, 5 to 10 parts by weight of mulberry, 1 to 3 parts by weight of coffee beans are added The production method of mullet paste made of mullet.
The method of claim 3,
The step a) is a method for producing mullet paste, characterized in that after adding the subsidiary material to the soy sauce, heating it at 90° C. for 50 to 70 minutes.
The method of claim 1,
The step b) is a method for producing mullet paste, characterized in that after cooling the heated soy sauce, mullet meat is immersed for 12 to 36 hours to mature.
The method of claim 1,
The step d) is a method for producing mullet paste, characterized in that reheating the soy sauce from which the mullet meat is separated at 90° C. for 50 to 70 minutes.
The mullet paste, characterized in that it is produced by the manufacturing method of any one of claims 1 to 6. delete delete delete