KR102425007B1 - Manufacturing method of soy sauce and soy sauce manufactured by the same that - Google Patents
Manufacturing method of soy sauce and soy sauce manufactured by the same that Download PDFInfo
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- KR102425007B1 KR102425007B1 KR1020210118116A KR20210118116A KR102425007B1 KR 102425007 B1 KR102425007 B1 KR 102425007B1 KR 1020210118116 A KR1020210118116 A KR 1020210118116A KR 20210118116 A KR20210118116 A KR 20210118116A KR 102425007 B1 KR102425007 B1 KR 102425007B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
본 발명은 여러 가지 재료를 준비하지 않고도 풍미가 좋은 육류요리를 누구나 손쉽게 할 수 있고 요리시간도 단축시킬 수 있는 새로운 육류요리 전용 맛간장을 제조하는 방법 및 이에 의해 제조된 새로운 육류요리 전용 맛간장에 대한 것이다.
본 발명에 따르면, 양조간장 100중량부에 대하여 물 28~30중량부, 맛술 17~18중량부, 전통주 17~18중량부, 양파 17~18중량부, 대파 4~5중량부, 마늘 2~4중량부, 통후추 0.005~0.01중량부, 황설탕 25~30중량부, 올리고당 5~7중량부를 혼합하는 재료혼합과정; 상기 과정에서 혼합한 것을 가열하여 끓기 시작하면 30초 더 가열하는 1차 가열과정; 상기 1차 가열과정에서 가열한 것에 사과 17~20중량부, 파인애플 1~2중량부를 추가로 투입하는 재료추가과정; 상기 재료추가과정에서 사과와 파인애플을 추가한 투입한 것을 중불에서 5분 더 가열하는 2차 가열과정; 상기 2차 가열과정에서 가열한 것을 냉각시키는 냉각과정; 및 상기 냉각과정에서 냉각시킨 것에서 건더기를 제거하고 액상분만 분리수득하는 과정;을 포함하는 것을 특징으로 하는 육류요리 전용 맛간장 제조방법 및 이에 의해 제조된 육류요리 전용 맛간장이 제공된다.The present invention relates to a method for preparing a new seasoned soy sauce for meat dishes that anyone can easily cook meat dishes with good flavor without preparing various ingredients and shorten the cooking time, and a new seasoned soy sauce for meat dishes prepared thereby. it is about
According to the present invention, based on 100 parts by weight of brewed soy sauce, 28 to 30 parts by weight of water, 17 to 18 parts by weight of cooking wine, 17 to 18 parts by weight of traditional liquor, 17 to 18 parts by weight of onion, 4 to 5 parts by weight of green onion, 2 to garlic 4 parts by weight, 0.005 to 0.01 parts by weight of whole black pepper, 25 to 30 parts by weight of brown sugar, and 5 to 7 parts by weight of oligosaccharides; The first heating process of heating the mixture in the above process and heating it for another 30 seconds when it starts to boil; A material addition process of adding 17-20 parts by weight of apples and 1-2 parts by weight of pineapples to what was heated in the first heating process; A secondary heating process of heating the added apple and pineapple in the process of adding the ingredients over medium heat for 5 minutes; a cooling process of cooling what was heated in the secondary heating process; and a process of removing ingredients from what was cooled in the cooling process and separately obtaining only a liquid phase; a method for producing soy sauce exclusively for meat dishes, and a process for preparing soy sauce for meat dishes produced thereby are provided.
Description
본 발명은 육류요리 전용 맛간장 제조방법 및 이에 의해 제조된 육류요리 전용 맛간장에 관한 것으로서, 보다 상세하게는 풍미가 좋은 육류조리를 누구나 용이하게 할 수 있는 새로운 육류요리 전용 맛간장을 제조하는 제조방법 및 이를 이용하여 제조된 새로운 육류요리 전용 맛간장에 관한 것이다. The present invention relates to a method for producing a seasoned soy sauce exclusively for meat dishes and to a seasoned soy sauce for meat dishes prepared thereby, and more particularly, to a manufacturing method for preparing a new seasoned soy sauce for meat dishes that anyone can easily cook with good flavor It relates to a method and a new flavored soy sauce for meat dishes manufactured using the same.
음식을 조리할 때 간을 맞추기 위해 흔히, 간장을 사용하는데, 음식의 풍미를 좋게 하기 위해 대부분의 경우에는 간장만 사용하지 않고 간장과 더불어 각종 조미료와 채소, 과일 등의 부재료를 함께 첨가한다.When cooking food, soy sauce is often used to match the seasoning, but in most cases, soy sauce is not used to improve the flavor of food, but various seasonings, vegetables, and fruits are added together with soy sauce.
따라서 요리시에 간장과 더불어 다양한 재료들을 준비하여야 하므로 상당히 번거롭고, 각 재료들의 첨가비율을 산정하는 것도 쉽지 않은데, 이러한 점들로 인해 많은 사람들이 요리하는 것을 번거롭고 어려워한다.Therefore, it is quite cumbersome to prepare various ingredients along with soy sauce at the time of cooking, and it is not easy to calculate the addition ratio of each ingredient.
특히, 소고기, 돼지고기, 닭고기, 오리고기 등을 이용하는 육류요리는 이들 고기 특유의 잡내가 나지 않으면서도 부드러운 육질을 가지도록 잘 요리하여야 하므로 다른 종류의 요리들에 비해 양념하는 것이 까다롭다. In particular, meat dishes using beef, pork, chicken, duck, etc., are difficult to season compared to other types of dishes because they must be cooked well to have soft meat without the peculiar smell of these meats.
본 발명은 상기의 문제점에 착안하여 제안된 것으로서, 여러 가지 부가 재료를 준비하지 않고도 풍미가 좋으며 연육작용이 되어 육질이 부드러운 육류요리를 누구나 손쉽게 할 수 있고 요리시간도 단축시킬 수 있는 새로운 육류요리 전용 맛간장을 제조하는 방법 및 이에 의해 제조된 새로운 육류요리 전용 맛간장을 제공하는 것이다.The present invention has been proposed in view of the above problems, and it is exclusively for new meat dishes that anyone can easily cook meat dishes with good flavor and tender meat without preparing various additional ingredients and thus shorten the cooking time. It is to provide a method for producing soy sauce and a new seasoned soy sauce for meat dishes prepared thereby.
본 발명의 일 특징에 따르면, 양조간장 100중량부에 대하여 물 28~30중량부, 맛술 17~18중량부, 전통주 17~18중량부, 양파 17~18중량부, 대파 4~5중량부, 마늘 2~4중량부, 통후추 0.005~0.01중량부, 황설탕 25~30중량부, 올리고당 5~7중량부를 혼합하는 재료혼합과정; 상기 과정에서 혼합한 것을 가열하여 끓기 시작하면 30초 더 가열하는 1차 가열과정; 상기 1차 가열과정에서 가열한 것에 사과 17~20중량부, 파인애플 1~2중량부를 추가로 투입하는 재료추가과정; 상기 재료추가과정에서 사과와 파인애플을 추가한 투입한 것을 중불에서 5분 더 가열하는 2차 가열과정; 상기 2차 가열과정에서 가열한 것을 냉각시키는 냉각과정; 및 상기 냉각과정에서 냉각시킨 것에서 건더기를 제거하고 액상분만 분리수득하는 과정;을 포함하는 것을 특징으로 하는 육류요리 전용 맛간장 제조방법 및 이에 의해 제조된 육류요리 전용 맛간장이 제공된다.According to one feature of the present invention, based on 100 parts by weight of brewed soy sauce, 28-30 parts by weight of water, 17-18 parts by weight of cooking wine, 17-18 parts by weight of traditional wine, 17-18 parts by weight of onion, 4-5 parts by weight of green onion, 2 to 4 parts by weight of garlic, 0.005 to 0.01 parts by weight of whole pepper, 25 to 30 parts by weight of brown sugar, and 5 to 7 parts by weight of oligosaccharides; The first heating process of heating the mixture in the above process and heating it for another 30 seconds when it starts to boil; A material addition process of additionally adding 17-20 parts by weight of apples and 1-2 parts by weight of pineapples to what was heated in the first heating process; A secondary heating process of heating the added apple and pineapple in the process of adding the ingredients over medium heat for 5 minutes; a cooling process of cooling what was heated in the secondary heating process; and a process of removing ingredients from what was cooled in the cooling process and separating and obtaining only a liquid phase; a method for producing soy sauce exclusively for meat dishes, and a method for producing seasoned soy sauce for meat dishes produced thereby are provided.
본 발명의 또 다른 특징에 따르면, 상기 냉각과정은 상기 2차 가열과정에서 가열한 것을 상온에서 40℃까지 자연냉각시키는 1차 냉각과정; 및 상기 1차 냉각과정에서 냉각시킨 것을 냉장고에서 추가로 냉각시키는 2차 냉각과정;으로 이루어진다. According to another feature of the present invention, the cooling process is a primary cooling process of naturally cooling the heated in the secondary heating process from room temperature to 40 ℃; and a secondary cooling process of further cooling in the refrigerator what was cooled in the primary cooling process.
이상과 같은 구성을 가지는 본 발명은 다양한 발효 양념과, 천연 향신재료, 채소, 과일을 넣고 가열시킨 것으로서, 육류요리에 사용하면 맛도 좋고 육질도 부드러워서 전체적인 풍미가 좋아 소비자들의 기호도가 높은 육류요리를 할 수 있다.The present invention, having the above configuration, is prepared by adding and heating various fermented seasonings, natural spices, vegetables, and fruits. When used in meat dishes, the taste is good and the meat quality is soft. can do.
본 발명에 의한 맛간장은 소고기, 돼지고기, 닭고기, 오리고기 등을 이용한 찜, 구이, 조림 등의 다양한 육류요리에 사용이 가능하며, 따라서 본 발명을 이용하면 여러 가지 부가재료들을 준비할 필요없이 누구나 손쉽게 풍미가 좋은 육류요리를 만들 수 있다. The seasoned soy sauce according to the present invention can be used for various meat dishes such as steamed, grilled, stewed, etc. using beef, pork, chicken, duck meat, etc., therefore, using the present invention, there is no need to prepare various additional ingredients Anyone can easily make delicious meat dishes.
이하에서 본 발명을 각 실시예에 따라 좀 더 구체적으로 설명하면 다음과 같다. Hereinafter, the present invention will be described in more detail according to each embodiment.
본 발명의 제1실시예에 따른 제조과정은 다음과 같다. The manufacturing process according to the first embodiment of the present invention is as follows.
1) 재료 준비과정 1) Material preparation process
양조간장, 정제수, 맛술, 전통주, 사과, 양파, 대파, 마늘, 파인애플, 통후추, 황설탕, 올리고당을 준비한다. Prepare brewed soy sauce, purified water, cooking wine, traditional wine, apple, onion, green onion, garlic, pineapple, whole peppercorns, brown sugar, and oligosaccharide.
준비한 재료 중에서 사과는 베이킹소다로 세척하여 껍질을 제거한 다음, 얇게 슬라이스한다. 그리고 파인애플은 흐르는 물에 세척한 후 껍질을 제거한 다음, 얇게 슬라이스한다. 양파, 대파, 마늘은 껍질을 제거하고 깨끗하게 세척한 다음, 양파와 대파는 통썰기하고 마늘은 편썰기한다. 전통주로는 청주를 사용한다. Of the prepared ingredients, wash the apples with baking soda to remove the skins, and then slice them thinly. Then, wash the pineapple under running water, remove the skin, and then slice thinly. Remove the skins of onion, green onion, and garlic and wash thoroughly, then chop the onion and green onion and slice the garlic. Cheongju is used as a traditional alcoholic beverage.
2) 1차 가열과정 2) Primary heating process
양조간장 100중량부에 대하여 물 28~30중량부, 맛술 17~18중량부, 전통주 17~18중량부, 양파 17~18중량부, 대파 4~5중량부, 마늘 2~4중량부, 통후추 0.005~0.01중량부, 황설탕 25~30중량부, 올리고당 5~7중량부를 혼합하고, 재료가 끓기 시작 하면 30초 정도 더 가열하여 끓인다.Based on 100 parts by weight of brewed soy sauce, 28-30 parts by weight of water, 17-18 parts by weight of cooking wine, 17-18 parts by weight of traditional liquor, 17-18 parts by weight of onion, 4-5 parts by weight of green onion, 2-4 parts by weight of garlic, whole pepper Mix 0.005-0.01 parts by weight, 25-30 parts by weight of brown sugar, and 5-7 parts by weight of oligosaccharides, and when the ingredients start to boil, heat and boil for 30 seconds more.
3) 재료추가과정3) Material addition process
1차 가열한 것에 사과 17~20중량부, 파인애플 1~2중량부를 추가로 투입한다.17-20 parts by weight of apple and 1-2 parts by weight of pineapple are additionally added to the first heated thing.
사과와 파인애플은 특유의 향과 단맛으로, 간장의 맛을 깊고 풍부하게 해줄 뿐만 아니라 비타민C도 보충하며, 특히, 파인애플은 육류의 누린내를 제거하고, 단백질을 분해시켜서 육류의 소화흡수에도 도움을 준다. Apples and pineapples, with their unique flavor and sweetness, not only deepen and enrich the taste of soy sauce, but also supplement vitamin C. In particular, pineapple removes the smell of meat and decomposes proteins to help digestion and absorption of meat. .
4) 2차 가열과정4) Secondary heating process
전술한 바와 같이, 사과와 파인애플을 추가로 투입하고, 중불에서 5분 동안 추가 가열한다. 이 과정에서 추가로 투입된 재료가 살균되며, 아울러 1, 2가열과정에서 고형재료들의 향미성분들이 유출되고 맛이 혼합된다. As described above, additionally add apples and pineapples, and further heat over medium heat for 5 minutes. In this process, the additionally added ingredients are sterilized, and in the first and second heating processes, the flavor components of the solid ingredients are discharged and the taste is mixed.
5) 냉각과정5) Cooling process
2차 가열한 것을 냉각시킨다.Secondary heating is cooled.
바람직하게는 냉각과정은 1차 냉각과정과 2차 냉각과정으로 나누어 이루어진다.Preferably, the cooling process is divided into a primary cooling process and a secondary cooling process.
1차 냉각과정은 2차 가열한 것을 대략 40℃ 정도로 상온에서 자연냉각시키는 것이며, 2차 냉각과정은 1차 냉각시킨 것을 미생물의 발생을 억제시키기 위해 저온(냉장고)에서 식히는 과정이다. The primary cooling process is to naturally cool the secondary heated thing at about 40°C at room temperature, and the secondary cooling process is a process of cooling the primary cooled thing at a low temperature (refrigerator) to suppress the occurrence of microorganisms.
이와 같이 1, 2차 나누어 냉각시키면, 간장의 맛과 향이 좀 더 깊고 풍부해지는데, 이는 1차 냉각과정에서 가열된 것이 서서히 냉각되면서 잔열에 의해 재료들의 맛이 잘 어우러져서 숙성의 효과를 얻을 수 있기 때문이다. When the first and second cooling is done in this way, the taste and flavor of soy sauce becomes deeper and richer. This is because what was heated in the first cooling process is gradually cooled, and the taste of the ingredients is harmonized by the residual heat so that the effect of aging can be obtained. Because.
6) 건더기 제거과정6) Waste removal process
냉각시킨 것을 여과하여 건더기를 걸러내고 액상분만 분리수득하여 맛간장을 완성한다.The cooled one is filtered to filter out the ingredients, and only the liquid is separated to obtain soy sauce.
이와 같은 방법으로 제조되는 맛간장은 각 재료들의 맛이 어우러져서 풍미가 좋은 깊은 맛을 가진다. 이러한 본 발명에 의한 맛간장은 연육작용을 하여 육류의 육질을 부드럽게 하므로 육류요리에 사용이 적합하며, 소고기, 돼지고기, 닭고기, 오리고기 등 다양한 육류로 찜, 구이, 조림 등 다양한 육류요리를 하는 경우에 본 발명에 의한 맛간장을 사용하면 여러 종류의 부가재료들을 사용하지 않고도 맛이 좋고 육질이 부드러워서 풍미가 우수한 요리를 손쉽게 만들 수 있다. Flavored soy sauce prepared in this way has a deep taste with good flavor because the taste of each ingredient is harmonized. The flavored soy sauce according to the present invention softens the meat quality by tenderizing the meat, so it is suitable for use in meat dishes. In this case, when the seasoned soy sauce according to the present invention is used, it is possible to easily prepare a dish having a good taste and a soft meat quality without using various kinds of additional ingredients.
실험예 1Experimental Example 1
양조간장 100중량부에 대하여 물 30중량부, 맛술 17중량부, 전통주(청주) 17중량부, 양파 17중량부, 대파 4중량부, 마늘 3중량부, 통후추 0.005중량부, 황설탕 30중량부, 올리고당 7중량부를 혼합하고, 재료가 끓기 시작 후 30초 정도 가열한 다음, 사과 17중량부, 파인애플 1중량부를 넣고 추가로 5분 더 가열하였다.Based on 100 parts by weight of brewed soy sauce, 30 parts by weight of water, 17 parts by weight of cooking wine, 17 parts by weight of traditional wine (cheongju), 17 parts by weight of onion, 4 parts by weight of green onions, 3 parts by weight of garlic, 0.005 parts by weight of whole pepper, 30 parts by weight of brown sugar , 7 parts by weight of oligosaccharides were mixed, and the material was heated for about 30 seconds after starting to boil, then 17 parts by weight of apple and 1 part by weight of pineapple were added and heated for an additional 5 minutes.
가열한 것을 한 김 식힌 다음, 냉장고에 넣어서 식혔다. 그리고 차게 식힌 것을 면포에 걸러서 고형분을 제거하고 액상분만 수득하여 육류요리 전용 맛간장을 만들었다.After cooling the heated one, put it in the refrigerator to cool. Then, the cooled ones were filtered through a cotton cloth to remove solids, and only liquids were obtained to make soy sauce for meat dishes.
제조된 맛간장으로 소고기를 양념하여 소불고기를 만들고, 남녀 평가요원 30명에게 시식하게 한 후 5점 척도법(5점=아주 좋음, 4점=좋음, 3점=보통, 2점=나쁨, 1점=아주 나쁨)으로 관능평가 하였으며, 그 결과는 표 1과 같다.Season beef with the prepared soy sauce to make beef bulgogi, and after having 30 male and female evaluators taste it, a 5-point scale method (5 points = very good, 4 points = good, 3 points = average, 2 points = bad, 1 point = very bad), and the results are shown in Table 1.
실험예 2Experimental Example 2
실험예 1과 동일한 방법으로 맛간장을 만들되, 2차로 가열시킨 것을 상온에서 1시간 방치하여 40℃로 1차 냉각시킨 다음, 냉장고에 넣고 차게 식히는 것만 달리하였다. Flavored soy sauce was prepared in the same manner as in Experimental Example 1, except that the second heating was left at room temperature for 1 hour, cooled first to 40°C, and then put in a refrigerator to cool.
그리고 실험예 1과 동일한 방법으로 소불고기를 만들어서 관능평가하였으며, 그 결과는 표 1과 같다. And sensory evaluation was performed by making beef bulgogi in the same manner as in Experimental Example 1, and the results are shown in Table 1.
비교예 1Comparative Example 1
시판되는 맛간장을 이용하여 실시예 1과 동일한 방법으로 소불고기를 만들고, 시험예 1과 동일한 방법으로 관능평가하였으며, 그 결과는 표 1과 같다. Beef bulgogi was prepared in the same manner as in Example 1 using commercially available soy sauce, and sensory evaluation was performed in the same manner as in Test Example 1, and the results are shown in Table 1.
표 1을 통해 확인할 수 있는 바와 같이, 실험예 1, 2가 비교예 1에 비해 모든 항목에서 좋은 평가를 받았으며, 특히, 냉각을 2단계로 나누어서 진행한 실험예 2가 실험예 1에 비해 전체적으로 더 좋은 평가를 받았다. As can be seen from Table 1, Experimental Examples 1 and 2 received good evaluations in all items compared to Comparative Example 1, and in particular, Experimental Example 2, which was performed by dividing the cooling into two steps, was overall better than Experimental Example 1. It received good reviews.
이하에서는, 본 발명의 다른 실시예를 설명하되, 전술한 실시예와 동일한 구성 및 효과에 대해서는 설명을 생략한다.Hereinafter, other embodiments of the present invention will be described, but descriptions of the same configurations and effects as those of the above-described embodiments will be omitted.
본 발명의 제2실시예에 따르면, 백두옹이 더 추가된다.According to the second embodiment of the present invention, Baekduong is further added.
백두옹(白頭翁)은 할미꽃의 뿌리로서 한약재로 사용되는데, 해열, 수렴, 소염, 살균 등의 약리작용이 있는 것으로 알려져 있다. 특히 이러한 백두옹은 살균작용을 하기 때문에 천연 방부제로서의 기능을 한다.Baekduong (白頭翁) is the root of the Halmi flower and is used as an herbal medicine. In particular, this baekduong functions as a natural preservative because it sterilizes.
본 실시예에서는 이러한 백두옹을 사과와 파인애플을 추가하는 과정에서 사과 및 파일애플과 함께 추가하여 2차 가열한다. In this embodiment, this Baekduong is added with apples and file apples in the process of adding apples and pineapples, and the second heating is performed.
백두옹은 양조간장 100중량부에 대해 1~2중량부 추가되는데, 백두옹이 약간 쓰고 떫은맛을 가지므로 백두옹을 상기 수준보다 과량으로 사용하면 간장소스의 풍미가 저하될 우려가 있다.Baekduong is added by 1 to 2 parts by weight based on 100 parts by weight of brewed soy sauce. Since Baekduong has a slightly bitter and astringent taste, if Baekduong is used in excess of the above level, there is a fear that the flavor of the soy sauce may deteriorate.
본 발명에 의한 맛간장은 일반적인 양조간장에 비해 염도가 낮기 때문에, 장기간 사용시 변질의 우려를 배제할 수 없는데, 본 실시예와 같이 백두옹을 추가하여 맛간장을 만들면 백두옹에 의해 맛간장이 살균력을 가지게 되므로 맛간장의 보관성이 좋아져서 맛간장의 유통기간이 연장되는 효과를 얻을 수 있다.Since the flavored soy sauce according to the present invention has a lower salinity than that of general brewed soy sauce, the concern of deterioration cannot be excluded when used for a long period of time. Therefore, the storage of flavored soy sauce is improved and the shelf life of flavored soy sauce is extended.
실험예 3Experimental Example 3
실험예 1과 동일한 방법으로 맛간장을 만들되, 사과와 파인애플을 추가하는 과정에서 백두웅을 1중량부 더 추가하여 맛간장을 만들었다. 그리고 완성된 맛간장을 상온(18~20℃)에서 방치하여 변질여부를 테스트하였다. 그 결과는 표 2와 같다. Flavored soy sauce was prepared in the same manner as in Experimental Example 1, but in the process of adding apples and pineapples, 1 part by weight of Baekduwoong was added to make flavored soy sauce. And the finished flavored soy sauce was left at room temperature (18~20℃) to test for deterioration. The results are shown in Table 2.
비교예 2는 실험예 1의 맛간장으로 변질여부를 테스트한 결과이다. Comparative Example 2 is a result of testing whether the taste of Experimental Example 1 is altered.
no change
a little cloudy
표 2를 통해 확인할 수 있는 바와 같이, 실험예 1은 30일부터 변질되기 시작하였으나, 백두옹이 첨가된 실험예 3은 60일이 경과되어도 맛이나 색의 변화가 없었다. As can be seen from Table 2, Experimental Example 1 started to deteriorate from the 30th day, but Experimental Example 3 to which Baekduong was added had no change in taste or color even after 60 days.
이상의 설명은 본 발명의 기술사상을 예시적으로 설명한 것에 불과한 것으로서, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 본 발명의 본질적인 특성에서 벗어나지 않는 범위 내에서 여러 가지 치환, 변형 및 변경 등이 가능함을 쉽게 알 수 있을 것이다. 즉, 본 발명에 개시된 실시 예들은 본 발명의 기술 사상을 한정하기 위한 것이 아니라 설명하기 위한 것으로서, 이러한 실시 예에 의하여 본 발명의 기술 사상의 범위가 한정되는 것은 아니다.The above description is merely illustrative of the technical idea of the present invention, and those of ordinary skill in the art to which the present invention pertains may make various substitutions, modifications, and changes within the scope not departing from the essential characteristics of the present invention. It will be easy to see that this is possible. That is, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to explain, and the scope of the technical spirit of the present invention is not limited by these embodiments.
따라서, 본 발명의 보호 범위는 후술되는 청구범위에 의하여 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술사상은 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다.Accordingly, the protection scope of the present invention should be interpreted by the claims described below, and all technical ideas within the scope equivalent thereto should be interpreted as being included in the scope of the present invention.
Claims (4)
상기 과정에서 혼합한 것을 가열하여 끓기 시작하면 30초 더 가열하는 1차 가열과정;
상기 1차 가열과정에서 가열한 것에 사과 17~20중량부, 파인애플 1~2중량부를 추가로 투입하는 재료추가과정;
상기 재료추가과정에서 사과와 파인애플을 추가한 투입한 것을 중불에서 5분 더 가열하는 2차 가열과정;
상기 2차 가열과정에서 가열한 것을 냉각시키는 냉각과정; 및
상기 냉각과정에서 냉각시킨 것에서 건더기를 제거하고 액상분만 분리수득하는 과정;을 포함하고,
상기 냉각과정은,
상기 2차 가열과정에서 가열한 것을 상온에서 40℃까지 자연냉각시키는 1차 냉각과정; 및
상기 1차 냉각과정에서 냉각시킨 것을 냉장고에서 추가로 냉각시키는 2차 냉각과정;으로 이루어지며,
상기 재료추가과정에서는 백두옹 1~2중량부가 더 추가되는 것을 특징으로 하는 육류요리 전용 맛간장 제조방법.
Based on 100 parts by weight of brewed soy sauce, 28-30 parts by weight of water, 17-18 parts by weight of cooking wine, 17-18 parts by weight of traditional liquor, 17-18 parts by weight of onion, 4-5 parts by weight of green onion, 2-4 parts by weight of garlic, whole pepper A material mixing process of mixing 0.005 to 0.01 parts by weight, 25 to 30 parts by weight of brown sugar, and 5 to 7 parts by weight of oligosaccharides;
The first heating process of heating the mixture in the above process and heating it for another 30 seconds when it starts to boil;
A material addition process of adding 17-20 parts by weight of apples and 1-2 parts by weight of pineapples to what was heated in the first heating process;
A secondary heating process of heating the added apple and pineapple in the process of adding the ingredients over medium heat for 5 minutes;
a cooling process of cooling what was heated in the secondary heating process; and
Including; removing the ingredients from the cooled in the cooling process and separating and obtaining only the liquid phase;
The cooling process is
a primary cooling process of naturally cooling the heated in the secondary heating process from room temperature to 40°C; and
A secondary cooling process of further cooling in the refrigerator what was cooled in the primary cooling process; consists of,
In the process of adding ingredients, 1 to 2 parts by weight of Baekduong are further added.
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