KR102348649B1 - Sauce composite extracted from dried bonito and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a tuna extract sauce and manufacturing method, prepared by mixing brewed soy sauce, garlic concentrate, ginger concentrate, and apple concentrate with 30 to 35% by weight of smoked tuna extract, mixed with water, and heated to concentrate radish 0.7~1.1 wt% of extract, 1.0~2.0 wt% of kelp extract extracted by heating after mixing kelp with water, 0.05~0.20 wt% of licorice extract extracted by heating after mixing licorice with water, and shiitake mushroom mixed with water Then, refined sugar, salt, and 5'-ribonucleotide disodium were prepared by mixing and stirring 0.05 to 0.20 wt % of the shiitake mushroom extract extracted by heating, and then blended and stirred in the prepared smoked tuna extract. The extract, licorice extract, and shiitake mushroom extract are secondarily mixed and stirred, followed by post-treatment, filtration, and sterilization.

Description

Tuna extract source and manufacturing method {Sauce composite extracted from dried bonito and manufacturing method thereof}

The present invention relates to a tuna extract source and manufacturing method, and more specifically, to a liquid material extracted from smoked tuna, mixed with kelp radish licorice, etc., and then mixed with soy sauce, garlic concentrate, ginger concentrate and apple concentrate. As a thing, it relates to a sauce specialized for stir-fry or stewed dishes and a method for manufacturing the same.

In general, skipjack tuna is a type of tuna fish of the percidae and mackerel family, and thinly cut after drying and smoking is called smoked tuna or katsuobushi.

The tuna contains not only w-3 polyunsaturated fatty acid (PUFA), docosahexaenoic acid (DHA) and a large amount of EPA (eicosapentaenoic acid), but also various vitamins, minerals, and It is a high-protein, low-calorie food with very high nutritional value as it contains a large amount of amino acids such as histidine and anceline.

In particular, DHA and EPA, which are unsaturated fatty acids contained in tuna, not only help improve brain functions such as intellectual development, but also have an excellent effect in preventing adult diseases by decomposing cholesterol, the main cause of adult diseases. It is effective in preventing adult diseases of various blood vessels and circulatory systems. In addition, nucleic acids contained in tuna are known to prevent aging, and iron and vitamins are known to have an effect of preventing anemia.

These tuna have been mainly consumed as sashimi and canned food in the prior art, and the dried beef jerky katsuobushi is mainly used when brewing broth.

However, in the case of tuna sashimi, it requires attention during distribution and storage and is expensive, so consumption is limited. There was a drawback in that it could not satisfy the various needs of consumers.

In addition, conventionally, sauces containing tuna extract have been limited to their use in place of soy sauce. A sauce for stir-frying or stewing was requested.

Domestic Patent Publication 10-2011-0042570

The present invention has been devised to solve the above problems, and the object of the present invention is to mix kelp radish licorice with a concentrate extracted from smoked tuna, and then mix and process soy sauce, garlic concentrate, ginger concentrate, and apple concentrate again. It is to provide a sauce specialized for stir-fry or stewed dishes and a method for manufacturing the same.

The tuna extract sauce according to the present invention is prepared by mixing brewed soy sauce, garlic concentrate, ginger concentrate, and apple concentrate with 30 to 35 wt% of smoked tuna extract extracted by heating and pressurizing fermented smoked tuna after smoking treatment. 0.7~1.1 wt% of radish extract mixed with water and concentrated by heating, 1.0~2.0 wt% of kelp extract extracted by heating and mixing kelp with water, Licorice extract extracted by heating after mixing licorice with water 0.05-0.20% by weight of shiitake mushrooms mixed with water, 0.05-0.20% by weight of the extracted shiitake mushroom extract, respectively, mixed with refined sugar, salt and 5'-ribonucleotide disodium, prepared by mixing and stirring It is characterized in that the tuna extract is prepared by mixing and stirring the prepared radish extract, kelp extract, licorice extract, and shiitake mushroom extract by secondary mixing and stirring, followed by post-treatment, filtration, and sterilization.

In the tuna extract source according to the present invention, the smoked tuna extract is extracted by compressing 80 to 85% by weight of water and 15 to 20% by weight of smoked tuna to a temperature of 90°C to 100°C and a pressure of 2KPa for 4 hours. will do it with

In the tuna extract source according to the present invention, in the radish extract, kelp extract, licorice extract, and shiitake mushroom extract, 5 to 15% by weight of salt, 10 to 20% by weight of refined sugar, 0.08 to 0.18% by weight of 5'-ribonucleotide disodium It is characterized in that it is combined.

In the tuna extract sauce according to the present invention, 2.0 to 6.0% by weight of the garlic concentrate, 1.5 to 4.5% by weight of the ginger concentrate, and 1.5 to 4.5% by weight of the apple concentrate are each blended in the smoked tuna extract.

In the tuna extract sauce according to the present invention, the brewed soy sauce blended in the smoked tuna extract is characterized in that it is made by blending 25 to 35 wt%.

On the other hand, the method for producing a tuna extract sauce according to the present invention comprises the steps of cutting and washing the tuna and cooking it in boiling water of about 90 ° C to 100 ° C; After the washing process again, the step of applying heat and smoke to smoke treatment; drying the smoked tuna in sunlight; fermenting the dried tuna in the sunlight; extracting the smoked tuna concentrate after the fermentation process; First blending the smoked tuna extract with brewed soy sauce, garlic concentrate, ginger concentrate, and apple concentrate; It is characterized in that it comprises the step of second blending radish extract, kelp extract, licorice extract, and shiitake mushroom extract to the first blended smoked tuna extract.

In the method for producing a tuna extract sauce according to the present invention, the smoking process is characterized in that the smoking process is performed using oak wood.

In the method for producing a tuna extract source according to the present invention, it is characterized in that it further comprises the step of sterilizing with steam after the fermentation step.

In the method for producing a tuna extract source according to the present invention, the fermentation treatment step is characterized in that the fermentation treatment is performed 4 times for 90 days to 120 days.

In the method for producing a tuna extract source according to the present invention, refined sugar, salt and 5'-ribonucleotide disodium are added to the extracted smoked tuna concentrate in the second mixing step of the radish extract, kelp extract, licorice extract, and shiitake mushroom extract. It is characterized by comprising the steps of mixing and stirring, respectively.

According to the present invention as described above, garlic concentrate, ginger concentrate, and apple concentrate are included so that spices can be substituted as a tuna extract source material without other spices or auxiliary ingredients in stir-fry or stewed dishes beyond soy sauce or limited use. It can be conveniently used for cooking or stewing.

1 is a manufacturing process diagram showing a manufacturing process of a tuna extract source according to an embodiment of the present invention.
Figure 2 is a detailed process diagram of the smoked tuna extract according to an embodiment of the present invention.
3 is a detailed manufacturing process diagram of a tuna extract source according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments shown in the drawings will be described in more detail with reference to the accompanying drawings for the present invention.

1 is a manufacturing process diagram showing a manufacturing process of a tuna extract source according to an embodiment of the present invention, Figure 2 is a detailed process diagram of a smoked tuna extract according to an embodiment of the present invention.

Figure 3 is a detailed manufacturing process diagram of the tuna extract source according to an embodiment of the present invention.

As shown in Figure 1, the manufacturing process of the smoked tuna extract source according to an embodiment of the present invention, the step of cooking the tuna (S10), the smoking step (S20), the sun drying step (S30), the fermentation step (S40), the smoked tuna concentrate extraction step (S50), and the first and second mixing steps of the extract (S60, S70) may be performed in the order.

Referring to Figure 2, it shows in detail the process of obtaining a smoked tuna extract according to an embodiment of the present invention.

In the step (S10) of cooking the tuna, the harvested tuna or the frozen tuna is thawed, washed, cut according to the size, and then the head and intestines are removed and rinsed in water.

In the washing process, the blood of the tuna, the abdominal muscle, etc. are cleanly removed.

The tuna that has undergone the above process is transferred to a huge steamer container and boiled for about 30 to 50 minutes in boiling water at about 90°C to 100°C and cooked.

The cooked tuna is treated as follows after removing the thorns and skin.

The treated tuna is moved to the smoking room in order to proceed to the smoking treatment step (S20).

In the smoking room, heat and smoke are applied and a smoking process is performed. The smoking process is an important factor in determining the taste of the tuna extract. do.

The smoked tuna is completely dried in sunlight for a certain period of time (S30).

The smoked tuna dried in sunlight is then subjected to a fermentation process (S40).

The fermentation process is carried out four times for 90 to 120 days at room temperature of 18 ° C. to 25 ° C., and is changed into a high-protein product due to the synergistic action of inosinic acid in the fermentation process.

At this time, after the fermentation process, the smoked tuna is as clear and transparent as glass when cut in half.

After the fermentation process, it is put into a high-temperature and high-pressure steamer to undergo a steam sterilization process.

When sterilizing with hot steam during the steam sterilization process, the tuna becomes soft again.

Next, the smoked tuna concentrate extraction step (S50) is performed, and the tuna is ground after washing before the extraction step, or the smoked tuna is sliced thinly and uniformly after steam sterilization to proceed to the extraction step.

The smoked tuna that has been regularly cut and fermented is put into a high-pressure extractor, and the smoked tuna concentrate is extracted by processing at high temperature and high pressure.

As for the extraction conditions of the smoked tuna concentrate, water is added to the fermented tuna bag, heated to a temperature of 90°C to 100°C, and compressed at a pressure of 2KPa for 4 hours to extract the smoked tuna concentrate.

Here, when the water entering the tank is about 1600ℓ, and the amount of tuna to be input is about 240 to 250 Kg, and concentrated under the above temperature and pressure conditions, about 1430ℓ of the tuna extract is extracted.

That is, it is preferable that the smoked tuna extract contains 80 to 85% by weight of water and 15 to 20% by weight of smoked tuna.

More preferably, the smoked tuna extract is extracted by mixing the cut smoked tuna and water in a ratio of 1:6.

The extracted smoked tuna extract is first blended with brewed soy sauce, garlic concentrate, ginger concentrate, and apple concentrate (S60).

In the first mixing process, the smoked tuna extract contains 25 to 35% by weight of brewed soy sauce with respect to 30 to 35% by weight of the smoked tuna extract, and 2.0 to 6.0% by weight of the extracted and concentrated garlic concentrate by heating after mixing garlic and water %, ginger juice is mixed with water, then extracted and concentrated by heating 1.5 to 4.5% by weight, and apple juice is preferably made by mixing 1.5 to 4.5% by weight of concentrated apple juice.

Referring to Figure 3, in a separate tank in the detailed manufacturing process of the tuna extract source, radish, kelp, licorice, and shiitake mushroom concentrate are extracted and automatically filtered through a hose while being blocked from air.

The radish, kelp, licorice, and shiitake mushrooms are extracted by adding water in an open container and heating to 90°C to 100°C or higher for 4 hours or more.

Preferably, the non-concentrated solution is obtained by mixing water and radish in an amount of 50% by weight and then concentrating under the above conditions to obtain an extract.

The kelp concentrate is preferably mixed with water and kelp at 89.5 wt% and 10.5 wt%, respectively, and concentrated under the above conditions to obtain an extract.

The licorice concentrate is preferably mixed with 80% by weight of water and 20% by weight of licorice to obtain an extract after concentration under the above conditions.

The shiitake mushroom extract is extracted by adding water in an open container and concentrating it for at least 4 hours while heating to 90°C to 100°C or higher.

Here, the shiitake mushroom extract is preferably mixed with 80% by weight of water and 20% by weight of the shiitake mushroom and concentrated under the above conditions to obtain the extract.

Refined sugar, salt and 5'-ribonucleotide disodium are each blended and stirred in the radish, kelp, licorice, and shiitake extracts.

Here, the white sugar, salt, and 5'-ribonucleotide disodium weight% blended in the radish extract, kelp extract, licorice extract, and shiitake mushroom extract are 5 to 15% by weight of salt, 10 to 20% by weight of refined sugar, 5'-ribo It is preferable to include 0.08-0.18 wt% of disodium nucleotide.

The radish, kelp, licorice, and shiitake extracts are filtered through a filter cloth through a pipeline.

The filtration process is a process through which foreign substances or suspended substances present in the extract are filtered out.

25-35 wt% of brewed soy sauce, 2.0-6.0 wt% of garlic concentrate, 1.5-4.5 wt% of ginger concentrate, apple with respect to 30-35 wt% of the filtered radish, kelp, licorice, and shiitake mushroom extract 1.5 to 4.5% by weight of the concentrate is mixed with the smoked tuna concentrate to finally prepare a smoked tuna sauce (S70).

Therefore, with respect to 30-35 wt% of smoked tuna extract, 25-35 wt% of brewed soy sauce, 2.0-6.0 wt% of garlic concentrate, 1.5-4.5 wt% of ginger concentrate, and 1.5-4.5 wt% of apple concentrate are first mixed and stirred. Then, 0.7~1.1 wt% of radish extract, 1.0~2.0 wt% of kelp extract extracted by heating after mixing kelp with water, 0.05~0.20 wt% of licorice extract extracted by heating after mixing licorice with water, and shiitake mushrooms White sugar, salt and 5'-ribonucleotide disodium wt% to 0.05-0.20 wt% of the shiitake mushroom extract extracted by mixing with water, 5-15 wt% salt, 10-20 wt% white sugar, 5'-ribonucleotide disodium The tuna extract sauce is completed by secondary mixing and stirring in a state containing 0.08-0.18 wt%.

The second blended tuna extract source is first and second filtered as post-treatment filtration through a filter cloth through a pipeline.

The filtration process is a process through which foreign substances or suspended substances present in the extract are filtered out.

In addition, the finally completed tuna extract source may be sterilized and then packaged to a predetermined standard and shipped as a product.

The tuna extract sauce prepared as described above can be used easily by effectively serving only the food without other spices or auxiliary materials in the case of stir-frying or stewing dishes,

In the above, the present invention has been described in detail through representative embodiments, but those of ordinary skill in the art to which the present invention pertains can make various modifications to the above-described embodiments without departing from the scope of the present invention. will understand

Therefore, the scope of the present invention should not be limited to the described embodiments, and should be defined by the claims described below as well as the claims and equivalents.

Claims (10)

Smoked tuna extract 30-35 wt%, brewed soy sauce 25-35 wt%, garlic concentrate 2.0-6.0 wt%, ginger concentrate 1.5-4.5 wt%, apple concentrate 1.5 to 4.5% by weight, 0.7 to 1.1% by weight of no extract, 1.0 to 2.0% by weight of kelp extract extracted by heating after mixing kelp with water, 0.05-0.20% by weight of licorice extract extracted by heating after mixing licorice with water, Mix and stir shiitake mushrooms with water and heat to extract 0.05-0.20% by weight of shiitake mushroom extract, 5-15% by weight of salt, 10-20% by weight of refined sugar, and 0.08-0.18% by weight of 5'-ribonucleotide disodium Tuna extract sauce, characterized in that it is made by sterilization after post-treatment filtration. The method of claim 1,
The smoked tuna extract is a tuna extract source, characterized in that it is extracted by compressing 80 to 85% by weight of water and 15 to 20% by weight of smoked tuna at a temperature of 90°C to 100°C for 4 hours at a pressure of 2KPa. delete delete delete The step of cutting and washing the tuna and cooking it in boiling water at about 90°C to 100°C;
After the washing process again, applying heat and smoke to smoke treatment;
drying the smoked tuna in sunlight;
fermenting the dried tuna in the sunlight;
extracting the smoked tuna concentrate after the fermentation process;
A step of first mixing the smoked tuna extract with brewed soy sauce, garlic concentrate, ginger concentrate, and apple concentrate;
A step of secondarily mixing radish extract, kelp extract, licorice extract, and shiitake mushroom extract to the first blended smoked tuna extract,
The composition ratio of the tuna extract sauce prepared through the above steps is 30-35 wt% of smoked tuna extract, 25-35 wt% of brewed soy sauce, 2.0-6.0 wt% of garlic concentrate, 1.5-4.5 wt% of ginger concentrate, 1.5-4.5 wt% of apple concentrate 4.5% by weight, 0.7 to 1.1% by weight of radish extract, 1.0 to 2.0% by weight of kelp extract extracted by heating after mixing kelp with water, 0.05-0.20% by weight of licorice extract extracted by heating after mixing licorice with water, shiitake 0.5 to 0.20 wt% of the shiitake mushroom extract extracted by mixing with water, 5 to 15 wt% of salt, 10 to 20 wt% of refined sugar, 0.08 to 0.18 wt% of 5'-ribonucleotide disodium A method for preparing a tuna extract sauce. delete delete delete delete

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