KR102243848B1 - Method for producing soy sauce of abalone using functional substances - Google Patents

Abstract

The present invention relates to a method for producing a marinated abalone, and a marinated abalone produced by the method. The method comprises the steps of: (1) mixing and fermenting golden kiwi and raw sugar, and then filtering the same to prepare golden kiwi enzyme; (2) putting corn beard, licorice, coix, nasturtium, rowan fruits, plantago, a dried large-eyed herring, ginger, onion, garlic, radish, and mulberry leaves into a net, pouring a soy sauce and water to the same, boiling the same, and removing the net from a sauce to prepare a first sauce; (3) adding Korean distilled spirits to the first sauce prepared in step (2), boiling the same, adding starch syrup and sugar thereto, and boiling the same to prepare a second sauce; (4) putting kelp, green onion, shiitake mushroom, onion peel, and bay leaves into the second sauce prepared in step (3) to prepare a third sauce; (5) adding a cooking wine and the golden kiwi enzyme prepared in step (1) to the third sauce prepared in step (4), and then mixing the same to prepare a marinated abalone sauce; and (6) adding abalones to the marinated abalone sauce prepared in step (5), and aging the same. According to the present invention, a high quality marinated abalone can be prepared.

Description

Method for producing soy sauce of abalone using functional substances}

The present invention is characterized by comprising the step of pouring and aging abalone in an abalone sauce prepared using functional materials such as gold kiwi enzyme, corn beard, licorice, uiyiin, nasturtium, rowan fruit, tea plantain and mulberry leaves. It relates to a method of manufacturing abalone paste and abalone paste prepared by the above method.

Abalones are generally oval-shaped ear-shaped gastropods. They live on islands or reefs in the outer ocean, and are characterized by feeding on seaweeds such as adherent diatoms as food for abalone.

Abalone is one of the objects widely sought after by Emperor Qin Shi Huang, as it is said to be good for longevity, and it is said that a man named Seobok first brought the abalone from Jeju Island to the truth. As such, abalone is thought to have high nutritional value and was evaluated as a valuable food.

The efficacy of abalone in Korea, which has been recognized for its excellence since ancient times, is stated in Myungbyeolram (名醫別監) and Gyuhapchongseo (閨閤叢書 1809) as the efficacy of abalone to lighten the body and brighten the eyes. In addition, the Joseon Dynasty Seokhak Jeong Yakjeon introduced abalone in Jasaneobo under the name blowfish, saying,'The lean meat has a sweet taste and can be eaten raw or cooked, but the best way is to dry it and eat it. In spring and summer, there is poison, and when it comes into contact with this poison, the flesh becomes a sore, boil, and the affected area bursts.' And evaluated the abalone. A variety of abalone dishes were introduced in the court cookbook Jinyeonui-gwe, Jinjakui-gwe, and Iwon Economic Daily in Seoyu-gu, and it can be seen that they were used as court banquets.

Abalone has excellent efficacy in relieving the symptoms of faint eyes and fatigue of the optic nerve, relieves symptoms of burning throat and tremors, strengthens liver function, and boils abalone when the body is weak to give energy and urinate. It comes out well and is said to be helpful for jaundice and cystitis.

Abalone has a high iodine content. Insufficient iodine can cause fat accumulation in blood vessels, rough skin, thin hair, headache, and dry tongue and throat.

A notable ingredient in abalone is its high content of taurine (a type of amino acid). Taurine helps to restore eyesight in adults, retina formation of the fetus, and vision development in infancy, lowers blood pressure and blood cholesterol levels, protects against liver damage in advance, is useful for liver cirrhosis treatment and fatty liver treatment, and is useful for heart protection. It is known to work properly.

In addition, abalone contains a lot of protein, glutamic acid, leucine, and alginic acid, so it has a unique sweet taste. It contains a lot of vitamins B1, B2, and C, and contains a lot of minerals such as calcium, phosphorus, and iron. It is said that it has appeared in many diets for patients with pulmonary tuberculosis.

Korean Patent No. 1646216 discloses a method of manufacturing abalone, and Korean Patent No. 1203686 discloses an abalone and a method of manufacturing the same, but it is different from the method of manufacturing abalone using the functional material of the present invention.

The present invention was conceived by the above requirements, and an object of the present invention is to optimize manufacturing conditions such as material selection, mixing ratio, sauce manufacturing and aging conditions in order to manufacture high-quality abalone using various functional materials. , To provide a method of manufacturing abalone paste, which does not have the fishy taste peculiar to abalone, is rich in nutrients, and enhances flavor, thereby improving preference.

In order to solve the above problems, the present invention comprises the steps of: (1) mixing gold kiwi and raw sugar, fermenting it, and then filtering to prepare a gold kiwi enzyme; (2) Corn beard, licorice, uiyiin, nasturtium, rowan fruit, chajeoncho, dipori, ginger, onion, garlic, radish and mulberry leaves are put in a net, soy sauce and water are poured into the net, and the net is removed from the boiled sauce. Preparing a sauce; (3) adding soju to the primary sauce prepared in step (2), boiling, adding starch syrup and sugar and boiling to prepare a secondary sauce; (4) adding kelp, leek, shiitake mushrooms, onion skins, and bay leaves to the second sauce prepared in step (3) and boiling to prepare a third sauce; (5) preparing an abalone sauce by adding and mixing the gold kiwi enzyme prepared in step (1) and taste sake to the tertiary sauce prepared in step (4); And (6) pouring and aging abalone into the abalone sauce prepared in step (5).

In addition, the present invention provides an abalone jacket manufactured by the above method.

In the present invention, since abalone is manufactured using an abalone sauce containing various functional materials, useful physiologically active substances derived from the material are contained, which is beneficial to health. In addition, artificial colors, preservatives, seasonings, etc. are not added at all, so it has the natural taste, while removing the fishy taste of abalone and the inside of the soy sauce, and improving the flavor and umami, thereby improving the preference of abalone paste. There is.

In order to achieve the object of the present invention, the present invention

(1) mixing gold kiwi and raw sugar, fermenting, and filtering to prepare gold kiwi enzyme;

(2) Corn beard, licorice, uiyiin, nasturtium, rowan fruit, chajeoncho, dipori, ginger, onion, garlic, radish and mulberry leaves are put in a net, soy sauce and water are poured into the net, and the net is removed from the boiled sauce. Preparing a sauce;

(3) adding soju to the primary sauce prepared in step (2), boiling, adding starch syrup and sugar and boiling to prepare a secondary sauce;

(4) adding kelp, leek, shiitake mushrooms, onion skins, and bay leaves to the secondary sauce prepared in step (3) and boiling to prepare a tertiary sauce;

(5) preparing an abalone sauce by adding and mixing the gold kiwi enzyme and taste alcohol prepared in step (1) to the tertiary sauce prepared in step (4); And

(6) It provides a method of manufacturing abalone, characterized in that it comprises the step of aging and pouring abalone into the abalone sauce prepared in step (5).

In the method of manufacturing abalone of the present invention, the gold kiwi enzyme of step (1) is preferably mixed with 9 to 11 kg of gold kiwi and 7 to 9 kg of raw sugar, and fermented at 20 to 30°C for 2 to 4 months. It can be produced by filtration, and more preferably, 10 kg of gold kiwi and 8 kg of raw sugar are mixed and fermented at 20 to 30° C. for 3 months, and then filtered. By adding the gold kiwi enzyme prepared by fermentation under the above conditions to the abalone sauce, it was possible to prepare abalone with excellent flavor while adding the fresh taste of the abalone sauce while reducing the fishy smell peculiar to abalone.

In addition, in the method of manufacturing abalone of the present invention, the aging of step (6) may be preferably aged at 8 to 12°C for 6 to 8, and more preferably aged at 10°C for 7 days. . When aging under the above conditions, the liver and flavor of the sauce were properly infiltrated into the abalone, so that it could be aged into an abalone paste having a taste and aroma suitable for consumption.

The manufacturing method of abalone of the present invention, more specifically

(1) mixing 9 to 11 kg of gold kiwi and 7 to 9 kg of raw sugar, fermenting at 20 to 30°C for 2 to 4 months, and filtering to prepare a gold kiwi enzyme;

(2) Corn beard 180-220 g, Licorice 380-420 g, Uiiin 90-110 g, Narcissus 27-33 g, Rowan fruit 9-11 g, Chajeoncho 9-11 g, Dipori 0.9-1.1 kg, Ginger 1.8- 2.2 kg, 9-11 kg onion, 1.8-2.2 kg garlic, 4.5-5.5 kg radish, and 270-330 g mulberry leaves in a net, pour 23-27 L of soy sauce and 4.5-5.5 L of water into the net. Preparing a primary sauce by removing the net from the sauce boiled for an hour;

(3) Add 800 to 1200 mL of soju to the primary sauce prepared in step (2) and boil for 20 to 25 minutes, add 4.5 to 5.5 kg of starch syrup and 4.5 to 5.5 kg of sugar, and boil for 20 to 30 minutes. Preparing a sauce;

(4) In the second sauce prepared in step (3) above, 230-270 g of kelp, 180-220 g of green onion, 270-330 g of shiitake mushrooms, 45-55 g of onion peel, and 45-55 g of bay leaves were added to the second sauce. Boiling for 35 minutes to prepare a tertiary sauce;

(5) preparing an abalone sauce by adding 450 to 550 mL of gold kiwi enzyme prepared in step (1) and 450 to 550 mL of mashup to the tertiary sauce prepared in step (4), and then mixing them; And

(6) pouring the abalone into the abalone sauce prepared in step (5) and aging it,

More specifically

(1) mixing 10 kg of gold kiwi and 8 kg of raw sugar, fermenting at 20 to 30° C. for 3 months, and filtering to prepare a gold kiwi enzyme;

(2) 200 g of corn beard, 400 g of licorice, 100 g of uiyiin, 30 g of nasturtium, 10 g of rowan fruit, 10 g of chajeoncho, 1 kg of dipori, 2 kg of ginger, 10 kg of onion, 2 kg of garlic, 5 kg of radish and mulberry leaves Putting 300 g in a net, pouring 25 L of soy sauce and 5 L of water, and removing the net from the sauce boiled for 2 hours to prepare a primary sauce;

(3) adding 1000 mL of soju to the primary sauce prepared in step (2), boiling for 20-25 minutes, adding 5 kg of starch syrup and 5 kg of sugar, and boiling for 20-30 minutes to prepare a secondary sauce;

(4) adding 250 g of kelp, 200 g of leek, 300 g of shiitake, 50 g of onion skin and 50 g of bay leaves to the second sauce prepared in step (3) and boiling for 30 minutes to prepare a tertiary sauce;

(5) preparing an abalone sauce by adding 500 mL of gold kiwi enzyme prepared in step (1) and 500 mL of taste wine to the tertiary sauce prepared in step (4), and mixing them; And

(6) Pouring the abalone into the abalone sauce prepared in step (5) and aging it may be included.

In the method of manufacturing abalone of the present invention, preparing abalone sauce with the same ingredients and mixing ratios as in steps (2) to (5) has no nasty taste, and salty, sweet, and umami are well harmonized, so that the taste is excellent. It could be made with improved abalone.

In addition, in the manufacturing method of abalone of the present invention, the abalone sauce prepared by boiling over each step under the same conditions as steps (2) to (4) above is well harmonized with the ingredients and taste of the ingredients, so that the sauce can be brewed with a deep taste. However, when the boiling time is less than the above range, the sauce is not well-worried with a deep taste, and the taste is murky, and when the boiling time exceeds the above range, the taste of the soy sauce is too thick and the acceptability decreases.

The present invention also provides an abalone produced by the above method.

Hereinafter, preparation examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are only illustrative of the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.

Preparation Example 1. Preparation of abalone paste

(1) After removing the skin, 10 kg of sliced gold kiwi and 8 kg of raw sugar were put in a jar, fermented for 3 months at 20 to 30°C, and filtered to prepare a gold kiwi enzyme (fermentation solution).

(2) 200 g of corn beard, 400 g of licorice, 100 g of uiyiin, 30 g of nasturtium flowers, 10 g of rowan fruit, 10 g of green tea, 1 kg of dipori, 2 kg of ginger, 10 kg of onion, 2 kg of garlic, 5 kg of radish, and 300 g of mulberry leaves were put in a net, 25 L of soy sauce and 5 L of purified water were poured and boiled for about 2 hours. The first sauce was prepared by removing the net from the boiled sauce.

(3) After adding 1,000 mL of soju (19.5 degrees) to the primary sauce prepared in step (2), it was boiled for 20 to 25 minutes over high heat, and all impurities on the sauce were removed through a sieve. 5 kg of starch syrup and 5 kg of sugar were added to the sauce from which the impurities were removed, and boiled for 20 to 30 minutes to prepare a second sauce.

(4) Add 250 g of kelp, 200 g of leek, 300 g of shiitake, 50 g of onion skin and 50 g of bay leaves to the second sauce prepared in step (3), boil for 30 minutes, and remove impurities to make a tertiary sauce. Was prepared.

(5) To the tertiary sauce prepared in step (4), 500 mL of gold kiwi enzyme prepared in step (1) and 500 mL of matsul (mirim) were added and mixed to prepare an abalone sauce.

(6) The prepared abalone sauce was poured into the abalone sauce prepared in step (5), and then aged at 10°C or less for a week. The trimmed abalone refers to the abalone from which the mouth of the cleanly washed abalone has been removed.

Example 1. Sensory test of abalone according to the type of source material

Abalone paste prepared by the method of Preparation Example 1 and abalone paste prepared by the method of Preparation Example 1, but with different types of source materials added in steps (2) to (5) (1 to 4 in comparison) And performed a sensory test. The sensory test was conducted on 50 adult males and females, and the aroma, taste, texture, and overall acceptability were classified, and 1 point was very bad, 2 points were bad, 3 points were normal, 4 points were good, 5 points were very good. Symbolic scaling was used.

Types of abalone sauce ingredients material Manufacturing Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Soy sauce (L) 25 25 25 25 25 Purified water (L) 5 5 5 5 5 Shochu (mL) 1000 1000 1000 1000 1000 Starch syrup (kg) 5 5 5 5 5 Sugar (kg) 5 5 5 5 5 Corn whiskers (g) 200 × 300 300 350 Licorice (g) 400 500 × 500 500 Eui-in(g) 100 170 200 × 200 Nasturtium flower(g) 30 50 50 90 × Rowan fruit (g) 10 30 × 30 50 Green tea (g) 10 × 50 30 50 Depori (kg) One One One One One Ginger (kg) 2 2 2 2 2 Onion (kg) 10 10 10 10 10 Garlic (kg) 2 2 2 2 2 Radish (kg) 5 5 5 5 5 Mulberry leaves (g) 300 300 400 × 400 Kelp (g) 250 250 250 250 250 Leek(g) 200 200 200 200 200 Shiitake (g) 300 300 300 300 300 Onion peel (g) 50 50 50 50 50 Bay leaf (g) 50 50 50 50 50 Gold Kiwi Enzyme (mL) 500 500 550 600 × Taste sake (mL) 500 500 500 500 500

As a result, as shown in Table 2 below, the abalone sauce of Preparation Example 1 showed the highest score in aroma, taste, texture, and overall acceptability, and the abalone sauce was prepared using all 24 ingredients as in Preparation Example 1. It was confirmed that it could improve the preference of abalone.

Sensory test of abalone according to the type of source material Type of abalone incense flavor Texture Overall preference Manufacturing Example 1 4.10 4.30 4.54 4.30 Comparative Example 1 3.62 3.80 4.06 3.78 Comparative Example 2 3.72 3.74 4.10 3.72 Comparative Example 3 3.60 3.50 4.22 3.54 Comparative Example 4 3.54 3.42 4.00 3.46

Example 2. Sensory test of abalone according to the mixing ratio of the source material

Abalone prepared by the method of Preparation Example 1, but prepared by the method of Preparation Example 1, and the abalone paste prepared using the abalone sauce prepared by mixing the mixing ratio of the ingredients in the mixing ratio of Table 3 below (Comparative Example 5 And 6), a sensory test was performed in the same manner as in Example 1.

Abalone sauce ingredients added amount material Manufacturing Example 1 Comparative Example 5 Comparative Example 6 Soy sauce (L) 25 20 29 Purified water (L) 5 6 4 Shochu (mL) 1000 1400 500 Starch syrup (kg) 5 3 7 Sugar (kg) 5 7 3 Corn whiskers (g) 200 110 340 Licorice (g) 400 500 300 Eui-in(g) 100 150 50 Nasturtium flower(g) 30 20 40 Rowan fruit (g) 10 5 15 Green tea (g) 10 15 5 Depori (kg) One 0.6 1.3 Ginger (kg) 2 2.5 1.5 Onion (kg) 10 13 8 Garlic (kg) 2 1.5 2.5 Radish (kg) 5 6 4 Mulberry leaves (g) 300 400 200 Kelp (g) 250 200 450 Leek(g) 200 300 100 Shiitake (g) 300 100 500 Onion peel (g) 50 30 70 Bay leaf (g) 50 70 30 Gold Kiwi Enzyme (mL) 500 300 700 Taste sake (mL) 500 700 300

As a result, as shown in Table 4 below, the abalone of Preparation Example 1 showed the highest score compared to the comparative examples, and the abalone using the abalone sauce prepared with the material mixing ratio of Preparation Example 1 was excellent in flavor and umami. I could confirm that.

Sensory test of abalone according to the mixing ratio of sauce ingredients Type of abalone incense flavor Texture Overall preference Manufacturing Example 1 4.10 4.30 4.54 4.30 Comparative Example 5 3.80 3.92 4.24 3.94 Comparative Example 6 3.88 3.90 4.30 3.96

Claims (4)

(1) mixing gold kiwi and raw sugar, fermenting, and filtering to prepare gold kiwi enzyme;
(2) Corn beard, licorice, uiyiin, nasturtium, rowan fruit, chajeoncho, dipori, ginger, onion, garlic, radish and mulberry leaves are put in a net, soy sauce and water are poured into the net, and the net is removed from the boiled sauce. Preparing a sauce;
(3) adding soju to the primary sauce prepared in step (2) and boiling, adding starch syrup and sugar and boiling to prepare a secondary sauce;
(4) adding kelp, leek, shiitake mushrooms, onion skins, and bay leaves to the second sauce prepared in step (3) and boiling to prepare a third sauce;
(5) preparing an abalone sauce by adding and mixing the gold kiwi enzyme prepared in step (1) and taste sake to the tertiary sauce prepared in step (4); And
(6) A method of manufacturing abalone, comprising the step of pouring and aging abalone into the abalone sauce prepared in step (5). The method of claim 1, wherein the primary source of step (2) is 180 to 220 g of corn beard, 380 to 420 g of licorice, 90 to 110 g of Uuiin, 27 to 33 g of nasturtium, 9 to 11 g of rowan fruit, 9 ~11 g, Dipori 0.9-1.1 kg, Ginger 1.8-2.2 kg, onion 9-11 kg, garlic 1.8-2.2 kg, radish 4.5-5.5 kg and mulberry leaves 270-330 g in a net, and soy sauce 23- 27 L and 4.5 ~ 5.5 L of water is poured, and the method of manufacturing abalone, characterized in that it is prepared by removing the net from the boiled sauce. The method of claim 2,
(1) mixing 9 to 11 kg of gold kiwi and 7 to 9 kg of raw sugar, fermenting at 20 to 30°C for 2 to 4 months, and filtering to prepare a gold kiwi enzyme;
(2) Corn beard 180-220 g, Licorice 380-420 g, Uiiin 90-110 g, Narcissus 27-33 g, Rowan fruit 9-11 g, Chajeoncho 9-11 g, Dipori 0.9-1.1 kg, Ginger 1.8- 2.2 kg, 9-11 kg onion, 1.8-2.2 kg garlic, 4.5-5.5 kg radish, and 270-330 g mulberry leaves are placed in a net, and 23-27 L of soy sauce and 4.5-5.5 L of water are poured into the net. Preparing a primary sauce by removing the net from the sauce boiled for an hour;
(3) Add 800 to 1200 mL of soju to the primary sauce prepared in step (2) and boil for 20 to 25 minutes, add 4.5 to 5.5 kg of starch syrup and 4.5 to 5.5 kg of sugar, and boil for 20 to 30 minutes. Preparing a sauce;
(4) In the second sauce prepared in step (3) above, 230-270 g of kelp, 180-220 g of leek, 270-330 g of shiitake mushrooms, 45-55 g of onion peel, and 45-55 g of bay leaves were added to the second sauce. Boiling for 35 minutes to prepare a tertiary sauce;
(5) preparing an abalone sauce by adding 450 to 550 mL of gold kiwi enzyme prepared in step (1) and 450 to 550 mL of mashup to the tertiary sauce prepared in step (4), and then mixing them; And
(6) A method of manufacturing abalone, comprising the step of pouring and aging abalone into the abalone sauce prepared in step (5). The abalone produced by the method of any one of claims 1 to 3.