KR102474151B1 - Method for manufacturing citron sauce and citron sauce manufactured by the same - Google Patents
Method for manufacturing citron sauce and citron sauce manufactured by the same Download PDFInfo
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- KR102474151B1 KR102474151B1 KR1020220088624A KR20220088624A KR102474151B1 KR 102474151 B1 KR102474151 B1 KR 102474151B1 KR 1020220088624 A KR1020220088624 A KR 1020220088624A KR 20220088624 A KR20220088624 A KR 20220088624A KR 102474151 B1 KR102474151 B1 KR 102474151B1
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- sauce
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- citron
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- A—HUMAN NECESSITIES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- C—CHEMISTRY; METALLURGY
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
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Abstract
Description
본 발명은 유자 소스의 제조방법 및 이에 의해 제조된 유자 소스에 관한 것으로, 보다 상세하게는 멸치액젓, 유자 및 기타 첨가물을 이용하여 상큼하면서 담백하고 감칠맛을 내는 유자 소스의 제조방법 및 이에 의해 제조된 유자 소스에 관한 것이다.The present invention relates to a method for producing a yuzu sauce and a yuzu sauce prepared thereby, and more particularly, to a method for producing a yuzu sauce having a fresh, light and savory taste using anchovy fish sauce, citron and other additives, and a yuzu sauce produced thereby It's about the yuzu sauce.
일반적으로 소스는 서양요리에서 식품에 넣거나 위에 끼얹는 액체 혹은 반 유동상태의 조미료의 총칭이며, 음식의 맛, 향 및 색상을 증진시키고 영양가를 높일 뿐 아니라 육류 등 요리의 수분을 유지시킨다. 또한, 소스는 재료와의 조합을 이루어 재료의 품질을 높인다.In general, sauce is a general term for seasonings in a liquid or semi-liquid state that are added to or poured on food in Western cuisine, and enhances the taste, aroma, and color of food, increases nutritional value, and maintains moisture in dishes such as meat. In addition, the sauce enhances the quality of the material by combining it with the material.
이러한 소스는 가정이나 외식업계에서 요리의 한 부분으로 이용되고 있으며, 식품가공 기술의 발전으로 우스터, 칠리, 타바스코, 쌀사, 토마토 케첩, 마요네즈, 머스타드 등의 각종 드레싱까지 상품화되면서 막대한 소비시장 규모를 형성하고 있다.These sauces are used as a part of cooking at home or in the restaurant industry, and with the development of food processing technology, various dressings such as Worcester, chili, Tabasco, rice, tomato ketchup, mayonnaise, and mustard are commercialized, forming a huge consumer market. are doing
최근에는 건강과 웰빙을 추구하는 현대인의 기호에 맞추어 인체에 유익한 천연재료를 사용하여 맛있는 요리를 간편하게 만들 수 있는 소스류가 개발되고 있으며, 이러한 소스류 중에는 향기가 좋고 신맛이 강한 유자를 주재료로 하는 소스가 판매되고 있다.Recently, sauces that can easily prepare delicious dishes using natural ingredients beneficial to the human body have been developed in line with the tastes of modern people who pursue health and well-being. It is on sale.
유자는 비타민 C가 레몬보다 3 배나 많이 들어 있고 피로를 방지하는 유기산이 풍부하며, 맛과 향이 강하여 여러 가지 요리에 많이 사용되고 특히 동물성 단백질이 풍부한 육류와 잘 어울리며, 향료나 약재로도 이용되고 있다.Citron contains three times more vitamin C than lemon, is rich in organic acids that prevent fatigue, and has a strong taste and aroma, so it is used in many dishes, especially goes well with meat rich in animal protein, and is also used as a flavoring or medicine. .
이러한 유자에 다양한 재료를 함유한 소스가 개발되고 있으며, 이러한 기술의 일예가 하기 문헌 1 내지 문헌 2에 개시되어 있다.Sauces containing various materials have been developed for such yuzu, and examples of such technologies are disclosed in Documents 1 to 2 below.
특허문헌 1에는 유자 추출물과 양조식초를 배합하여 3일간 숙성시키고, 여기에 간장을 첨가하여 가열한 다음, 설탕, 가다랑어 추출물, 핵산조미료 및 물엿을 첨가하여 끓인 후 여과하여 유자 소스를 제조하는 방법이 개시되어 있다.In Patent Document 1, citron extract and brewed vinegar are blended, aged for 3 days, soy sauce is added and heated, sugar, bonito extract, nucleic acid seasoning and starch syrup are added, boiled, and then filtered to prepare a yuzu sauce. has been initiated.
특허문헌 2에는 댕유자청, 유자청, 커피 원두, 간장, 물엿, 물, 마늘분, 토마토페이스트 및 전분을 재료로 조성하는 준비단계와, 원두를 사용하여 커피를 추출하는 추출 단계 및 상기 추출 단계를 통해 추출된 커피와 상기 준비 단계를 통해 조성된 재료인 댕유자청, 유자청, 커피 원두, 간장, 물엿, 물, 마늘분, 토마토페이스트 및 전분을 혼합하여 끓는 물 위에 얹어 중탕하는 중탕 단계를 포함하는 것을 특징으로 하는 댕유자와 커피를 이용한 소스 및 그의 제조방법에 대해 개시되어 있다. In Patent Document 2, a preparation step of composing yujacheong, yujacheong, coffee beans, soy sauce, starch syrup, water, garlic powder, tomato paste and starch as ingredients, an extraction step of extracting coffee using beans, and an extraction step through the extraction step It is characterized in that it comprises a bathing step of mixing the extracted coffee with the ingredients prepared in the preparation step, such as yuja cheong, yuja cheong, coffee beans, soy sauce, starch syrup, water, garlic powder, tomato paste and starch, and placing it on top of boiling water. Disclosed is a sauce using daengyuja and coffee and a manufacturing method thereof.
그러나, 상술한 바와 같은 종래의 기술들은 소스 제조과정에서 유자를 가열하게 되므로 유자에 풍부한 비타민 C가 열에 의해 파괴되고, 유자의 향이 휘발하여 소실되며, 또한 제조된 소스를 보관하는 중에도 산화가 일어나므로 유자의 풍미가 떨어지는 문제가 있다.However, in the conventional techniques as described above, since the yuzu is heated during the sauce manufacturing process, vitamin C, which is abundant in the yuzu, is destroyed by heat, and the fragrance of the yuzu is volatilized and lost, and oxidation occurs even while the prepared sauce is stored. There is a problem that the flavor of the citron is low.
또한, 종래의 유자 소스는 대부분 짠맛이 강한 양조간장을 베이스로 하기 때문에 담백하고 감칠맛을 선호하는 사람들의 입맛을 만족하지 못한다는 단점이 있다.In addition, since most of the conventional citron sauces are based on brewed soy sauce with a strong salty taste, there is a disadvantage in that they do not satisfy the taste of people who prefer a light and savory taste.
본 발명은 상술한 바와 같은 문제점을 해결하기 위해 안출된 것으로서, 직접 제조한 간장, 식초, 유자 혼합 주스와 함께 멸치액젓을 첨가하여 제조함으로써, 기존의 유자 소스에 비해 담백하고 감칠맛 나는 풍미를 제공하여 소비자들의 기호를 충족시킬 수 있는 유자 소스의 제조방법 및 이에 의해 제조된 유자 소스를 제공하는데 목적이 있다.The present invention was made to solve the above-mentioned problems, and prepared by adding anchovy fish sauce together with soy sauce, vinegar, and citron mixed juice prepared directly, thereby providing a light and savory flavor compared to conventional citron sauce. It is an object of the present invention to provide a method for manufacturing a yuzu sauce that can satisfy consumers' tastes and a yuzu sauce produced thereby.
또한, 키와노 효소액, 멸치액젓, 유자 혼합 주스 등을 활용하여 그 기능성과 특성이 손실되지 않는 최적의 가공 방법을 적용하고 배합하여, DPPH 라디칼 소거능의 기능성을 갖는 유자 소스의 제조방법 및 이에 의해 제조된 유자 소스를 제공하는데 목적이 있다.In addition, Kiwano enzyme solution, anchovy fish sauce, citron mixed juice, etc. are applied and blended with the optimal processing method that does not lose its functionality and characteristics, thereby producing a citron sauce with DPPH radical scavenging activity and thereby The purpose is to provide a prepared citron sauce.
상기 목적을 달성하기 위해 본 발명에 따른 유자 소스의 제조방법은, (1) 건조 레드향 껍질에 건조 레드향 껍질 대비 물을 10배(v/w) 첨가한 후 100℃에서 3시간 동안 추출한 후 여과하여 레드향 껍질 추출물을 제조하는 단계; (2) 혼합물 총 중량 기준으로, 메주 50~60 중량부, 염도 20~23% 범위의 소금물 20~30 중량부, 건조 레드향 껍질 5~10 중량부, 건조 붉은 고추 1~3 중량부, 대추 0.5~1 중량부, 맨드라미꽃 0.5~1 중량부 및 숯 0.1~0.3 중량부를 혼합한 혼합물을 항아리에 넣고, 25~30℃에서 2개월 동안 발효시켜 발효물을 제조하는 단계; (3) 상기 (2)단계의 제조한 발효물로부터 된장, 레드향 껍질, 붉은 고추, 대추, 맨드라미꽃, 숯을 분리하고 남은 간장에 상기 (1)단계의 제조한 레드향 껍질 추출물을 9:1 중량비율로 혼합한 후 20℃에서 1개월 동안 숙성시켜 간장을 제조하는 단계: (4) 현미 9㎏, 청보리 1㎏을 20℃에서 8시간 동안 물에 불린 다음 밥솥에 넣어 곡물밥을 제조하는 단계; (5) 섬쑥부쟁이에 섬쑥부쟁이 대비 물을 10배(v/w) 첨가한 후 100℃에서 1시간 동안 추출한 후 여과하여 섬쑥부쟁이 추출물을 제조하는 단계; (6) 상기 (4)단계의 제조한 곡물밥 10㎏, 상기 (5)단계의 제조한 섬쑥부쟁이 추출물 10ℓ에 누룩가루 3.5㎏, 엿기름 가루 6㎏, 정제수 30ℓ를 항아리에 넣고, 항아리 입구를 거즈로 덮은 후 35℃의 온도를 유지하면서 10일 동안 발효시켜 여과한 발효주에 상기 (1)단계의 제조한 레드향 껍질 추출액을 9:1 중량비율로 혼합한 후 15℃에서 3개월 동안 숙성시킨 후 여과하여 식초를 제조하는 단계; (7) 유자 과육, 무화과 열매, 레드향 과육을 8:1:1 중량비율로 혼합한 후 착즙하여 유자 혼합 주스를 제조하는 단계; (8) 가다랑어포 50g, 로즈힙 1g, 산초열매 1g, 물 1ℓ를 첨가하여 100℃에서 10분 동안 추출한 후 여과하여 가다랑어포 추출물을 제조하는 단계; 및 (9) 유자 소스 총 중량 기준으로, 상기 (3)단계의 제조한 간장 30~40 중량부, 상기 (6)단계의 제조한 식초 15~25 중량부, 상기 (7)단계의 제조한 유자 혼합 주스 10~15 중량부, 상기 (8)단계의 제조한 가다랑어포 추출물 1~3 중량부, 정제수 15~20 중량부, 설탕 1~3 중량부, 이성화당 1~2 중량부, 소금 3~5 중량부, 효모추출물 0.2~0.5 중량부, 멸치액젓 20~30 중량부를 혼합하는 단계;를 포함하는 것을 특징으로 한다.In order to achieve the above object, the method for producing a yuja sauce according to the present invention is (1) after adding 10 times (v / w) of water compared to the dry red flavor peel to the dried red flavor peel, extracting at 100 ° C. for 3 hours Filtering to prepare a red flavor peel extract; (2) Based on the total weight of the mixture, 50-60 parts by weight of fermented soybean paste, 20-30 parts by weight of salt water in the range of 20-23% salinity, 5-10 parts by weight of dried red flavor skin, 1-3 parts by weight of dried red pepper, jujube Preparing a fermented product by putting a mixture of 0.5 to 1 part by weight, 0.5 to 1 part by weight of cockscomb flowers, and 0.1 to 0.3 parts by weight of charcoal in a jar, and fermenting at 25 to 30 ° C. for 2 months; (3) In the soy sauce remaining after separating soybean paste, red fragrant skin, red pepper, jujube, cockscomb flower, and charcoal from the fermented product prepared in step (2), the red fragrant peel extract prepared in step (1) is 9: Preparing soy sauce by mixing at a weight ratio of 1 and aging at 20 ° C for 1 month: (4) Soak 9 kg of brown rice and 1 kg of green barley in water at 20 ° C for 8 hours, and then put them in a rice cooker to prepare grain rice. step; (5) adding 10 times (v/w) of water compared to Artemisia aster, extracting at 100 ° C. for 1 hour, and then filtering to prepare an extract of Artemisia; (6) Put 3.5 kg of yeast powder, 6 kg of malt powder, and 30 L of purified water into 10 kg of rice grains prepared in step (4) and 10 L of the extract prepared in step (5) in a jar, and open the mouth of the jar. Covered with gauze, fermented and filtered for 10 days while maintaining a temperature of 35 ℃, mixed with the red flavor peel extract prepared in step (1) at a weight ratio of 9: 1, and then aged at 15 ℃ for 3 months After filtering to prepare vinegar; (7) preparing a mixed citron juice by mixing citron pulp, fig fruit, and red flavored pulp in a weight ratio of 8:1:1; (8) adding 50 g of bonito flakes, 1 g of rosehip, 1 g of Sancho fruit, and 1 liter of water, extracting at 100° C. for 10 minutes, and then filtering to prepare an extract of bonito flakes; And (9) based on the total weight of the citron sauce, 30 to 40 parts by weight of soy sauce prepared in step (3), 15 to 25 parts by weight of vinegar prepared in step (6), and citron prepared in step (7) 10-15 parts by weight of mixed juice, 1-3 parts by weight of bonito extract prepared in step (8), 15-20 parts by weight of purified water, 1-3 parts by weight of sugar, 1-2 parts by weight of isomerized sugar, 3- parts by weight of salt 5 parts by weight, 0.2 to 0.5 parts by weight of yeast extract, mixing 20 to 30 parts by weight of anchovy fish sauce; characterized in that it comprises a.
또한, 상기 (9)단계에서 마 농축액 1~2 중량부, 키와노 효소액 2~5 중량부를 혼합하여 제조하는 것을 특징으로 한다.In addition, in step (9), it is characterized in that it is prepared by mixing 1 to 2 parts by weight of hemp concentrate and 2 to 5 parts by weight of Kiwano enzyme solution.
삭제delete
또한, 상기 키와노 효소액은 일정 크기로 절단된 키와노와 설탕을 1:1의 중량비율로 용기에 담고, 용기를 밀봉시킨 상태로 20~25℃의 온도에서 2~3개월 동안 저장하며, 용기에 저장된 키와노를 분리하고 남은 여과액을 밀봉시킨 상태로 발효시켜 제조하는 것을 특징으로 한다.In addition, the Kiwano enzyme liquid is put in a container with Kiwano and sugar cut to a certain size at a weight ratio of 1: 1, and stored for 2 to 3 months at a temperature of 20 to 25 ° C. in a sealed container, It is characterized in that it is prepared by separating the Kiwano stored in the container and fermenting the remaining filtrate in a sealed state.
상술한 바와 같이, 본 발명에 따른 유자 소스의 제조방법 및 이에 의해 제조된 유자 소스는 기존의 유자 소스에 비해 담백하고 감칠맛 나는 풍미를 제공하여 소비자들의 기호를 충족시키는 효과가 있다.As described above, the manufacturing method of the yuzu sauce according to the present invention and the yuzu sauce prepared by the method have the effect of satisfying the taste of consumers by providing a lighter and richer flavor than the conventional yuzu sauce.
또한, 키와노 효소액, 멸치액젓, 유자 혼합 주스 등을 활용하여 그 기능성과 특성이 손실되지 않는 최적의 가공 방법을 적용하고 배합하여, DPPH 라디칼 소거능의 기능성을 갖는 효과가 있다.In addition, Kiwano enzyme solution, anchovy fish sauce, citron mixed juice, etc. are applied and blended with an optimal processing method that does not lose their functionality and characteristics, and has the effect of having DPPH radical scavenging activity.
도 1은 본 발명에 따른 유자 소스의 제조방법을 나타낸 공정도.1 is a process chart showing a method for manufacturing a citron source according to the present invention.
이하, 본 발명에 따른 유자 소스의 제조방법 및 이에 의해 제조된 유자 소스에 대하여 상세히 설명한다.Hereinafter, a method for manufacturing a yuzu sauce according to the present invention and a yuzu sauce produced by the method will be described in detail.
본 발명의 유자 소스는 간장, 식초, 유자 혼합 주스, 가다랑어포 추출물, 정제수, 설탕, 이성화당, 소금, 효모추출물, 멸치액젓을 포함한다.The citron sauce of the present invention includes soy sauce, vinegar, citron mixed juice, skipjack tuna extract, purified water, sugar, isomerized sugar, salt, yeast extract, and anchovy fish sauce.
간장은 시중에서 판매되고 있는 양조간장, 국간장이 아니라, 각종 천연재료를 혼합, 발효시켜 직접 제조한 것으로, 상기 간장의 함량은 30~40 중량부를 첨가하는 것이 바람직하며, 상기 간장의 함량이 30 중량부 미만이면 간장 원료인 메주의 발효, 숙성 특유의 풍미가 약한 문제가 있을 수 있고, 40 중량부를 초과하면 메주의 발효, 숙성으로 인한 간장 특유의 발효취가 강하여 이취가 발생될 수 있다.Soy sauce is not commercially available brewed soy sauce or soup soy sauce, but directly prepared by mixing and fermenting various natural materials. It is preferable to add 30 to 40 parts by weight of the soy sauce, and If it is less than 40 parts by weight, there may be a problem in that the unique flavor of fermented meju, which is a raw material for soy sauce, is weak.
식초는 곡물밥과 섬쑥부쟁이 추출물, 누룩가루, 엿기름 가루, 정제수를 혼합하고, 이를 발효시켜 여과한 발효주에 레드향 껍질 추출액을 수개월 동안 숙성시킨 후 여과하여 제조한 것이다.Vinegar is prepared by mixing grain rice, aster extract, yeast powder, malt powder, and purified water, fermenting it, filtering the fermented liquor, aging the extract of the red scented peel for several months, and then filtering it.
상기 식초의 함량은 15~25 중량부를 첨가하는 것이 바람직하며, 상기 식초의 함량이 15 중량부 미만이면 향미 및 깔끔한 맛을 내지 못하고, 25 중량부를 초과하면 신맛이 너무 강해지는 문제가 있을 수 있다.It is preferable to add 15 to 25 parts by weight of the vinegar, and if the content of the vinegar is less than 15 parts by weight, the flavor and clean taste may not be obtained, and if it exceeds 25 parts by weight, the sour taste may be too strong.
유자 혼합 주스는 유자 과육, 무화과 열매, 레드향 과육을 혼합한 후 착즙하여 제조한 것으로, 상기 유자 혼합 주스의 함량은 10~15 중량부를 첨가하는 것이 바람직하다.Citron mixed juice is prepared by mixing citron pulp, fig fruit, and red flavored pulp and then extracting the juice, and the content of the citron mixed juice is preferably added in an amount of 10 to 15 parts by weight.
상기 유자 혼합 주스의 함량이 10 중량부 미만이면 상큼한 향과 특유의 산미 효과가 미미하고, 15 중량부를 초과하면 유자의 강한 신맛으로 인해 기호도가 저하될 우려가 있다.If the content of the citron mixed juice is less than 10 parts by weight, the fresh fragrance and unique acidity effect are insignificant, and if it exceeds 15 parts by weight, there is a risk that the preference will be lowered due to the strong sour taste of citron.
가다랑어포 추출물은 가다랑어, 로즈힙, 산초열매, 물을 첨가하여 추출한 후 여과하여 제조한 것으로, 상기 가다랑어포 추출물의 함량은 1~3 중량부를 첨가하는 것이 바람직하다.Skipjack tuna extract is prepared by adding and extracting bonito, rosehip, Sancho fruit, and water, followed by filtering, and the content of the skipjack tuna extract is preferably added in an amount of 1 to 3 parts by weight.
상기 가다랑어포 추출물의 함량이 1 중량부 미만이면, 감칠맛을 내는 효과가 미미하고, 3 중량부를 초과하면 단맛이 강해지는 문제가 있을 수 있다.If the content of the skipjack tuna extract is less than 1 part by weight, the effect of savory taste is insignificant, and if it exceeds 3 parts by weight, there may be a problem that the sweetness becomes stronger.
설탕은 유기농설탕, 백설탕 및 흑설탕 중에서 선택된 1종 이상을 포함할 수 있으며, 상기 설탕의 함량은 1~3 중량부를 첨가하는 것이 바람직하다.Sugar may include at least one selected from organic sugar, white sugar, and brown sugar, and the content of the sugar is preferably added in an amount of 1 to 3 parts by weight.
상기 설탕의 함량이 1 중량부 미만이면 관능상 단맛이 약하여 간장에 함유된 아미노산 맛과의 조화에 문제가 있을 수 있고, 3 중량부를 초과하면 단맛이 강하여 간장 특유의 아미노산 맛을 감소시키는 문제가 있을 수 있다.If the content of the sugar is less than 1 part by weight, the sensory sweetness is weak and there may be a problem in harmonizing with the taste of amino acids contained in soy sauce, and if it exceeds 3 parts by weight, the sweetness is strong and there is a problem of reducing the unique amino acid taste of soy sauce. can
이성화당은 전분을 액화, 당화시킨 포도당액을 이성화질효소로 처리하여 이성화된 포도당과 과당이 주성분이 되도록 한 액상당이다.Isomerized saccharide is a liquid equivalent sugar obtained by treating glucose solution obtained by liquefying and saccharifying starch with isomerase so that isomerized glucose and fructose are the main components.
상기 이성화당의 함량은 1~2 중량부를 첨가하는 것이 바람직하며, 상기 이성화당의 함량이 1 중량부 미만이면 당도 조절이 용이하지 못하고, 2 중량부를 초과하면 점도를 지나치게 증대시키는 문제가 있을 수 있다.It is preferable to add 1 to 2 parts by weight of the isomerized sugar, and if the content of the isomerized sugar is less than 1 part by weight, it is not easy to control the sugar content, and if it exceeds 2 parts by weight, there may be a problem of excessively increasing the viscosity.
소금은 천일염, 죽염, 정제염들 중에서 선택하여 사용하며, 상기 소금의 함량은 3~5 중량부를 첨가하는 것이 바람직하다.Salt is selected from sun salt, bamboo salt, and refined salt, and it is preferable to add 3 to 5 parts by weight of the salt.
상기 소금의 함량이 3 중량부 미만이면 소스의 염미를 충분히 확보하지 못하고, 5 중량부를 초과하면 염미가 심해 기호도가 저하될 우려가 있다.If the salt content is less than 3 parts by weight, the salty taste of the sauce cannot be sufficiently secured, and if it exceeds 5 parts by weight, the saltiness may be severe and the degree of preference may be reduced.
효모추출물은 식용 효모 균주를 분리, 정제한 후 자가소화, 효소분해, 열수추출 등의 방법으로 추출한 식용 효모 추출물을 기리킨다.Yeast extract refers to an edible yeast extract extracted by methods such as self-digestion, enzymatic degradation, and hot water extraction after separating and purifying edible yeast strains.
상기 효모추출물은 아미노산, 펩타이드, 유기산 등 정미성분을 함유하고 있어 풍부한 육수 맛을 제공한다. 이러한 효모추출물의 함량은 0.2~0.5 중량부를 첨가하는 것이 바람직하다.The yeast extract contains taste components such as amino acids, peptides, and organic acids, thereby providing a rich broth taste. It is preferable to add 0.2 to 0.5 parts by weight of the yeast extract.
멸치액젓은 멸치에 식염을 일정량 가하여 부패를 억제하고, 자가소화 및 미생물의 작용에 의하여 상온에서 1년 이상 숙성발효시켜 액화된 우리 고유의 전통 수산발효식품이다. 멸치액젓은 각종 유리아미노산과 무기질 등 정미성분을 다량 함유하고 있을 뿐만 아니라, 항산화 효과, 면역조절기능, 항고혈압 효과와 같은 생리활성 기능 및 생체조절 기능을 갖는 펩티드(peptide)도 많이 함유되어 있다.Anchovy fish sauce is our traditional fermented seafood product, which is liquefied by adding a certain amount of salt to anchovies to prevent spoilage, and fermenting them at room temperature for more than one year through self-digestion and the action of microorganisms. Anchovy fish sauce not only contains a large amount of taste components such as various free amino acids and minerals, but also contains many peptides having physiologically active functions such as antioxidant effects, immunomodulatory functions, and antihypertensive effects, and bioregulatory functions.
상기 멸치액젓의 함량은 20~30 중량부를 첨가하는 것이 바람직하며, 상기 멸치액젓의 함량이 20 중량부 미만이면 소스의 감칠맛이 떨어지고, 30 중량부를 초과하면 액젓의 비린맛이 충분히 제거되지 못하여 소스에서 비린내가 날 수 있다.It is preferable to add 20 to 30 parts by weight of the anchovy fish sauce. If the content of the anchovy fish sauce is less than 20 parts by weight, the savory taste of the sauce is reduced, and if it exceeds 30 parts by weight, the fishy taste of the fish sauce is not sufficiently removed. It can smell fishy.
이밖에도, 본 발명의 유자 소스는 효소처리스테비아, 비타민 B1, 주정, 생강농축액, 향미증진제인 L-글루타민산나트륨, 호박산나트륨 등이 더 포함될 수 있다.In addition, the citron sauce of the present invention may further include enzyme-treated stevia, vitamin B1, alcohol, ginger concentrate, flavor enhancers such as sodium L-glutamate and sodium succinate.
한편, 도 1은 본 발명에 따른 유자 소스의 제조방법을 나타낸 공정도이다.On the other hand, Figure 1 is a process chart showing a method for manufacturing a yuzu sauce according to the present invention.
도 1에 도시된 바와 같이, 본 발명에 따른 유자 소스의 제조방법은 레드향 껍질 추출물 제조단계(S100), 발효물 제조단계(S200), 간장 제조단계(S300), 곡물밥 제조단계(S400), 섬쑥부쟁이 추출물 제조단계(S500), 식초 제조단계(S600), 유자 혼합 주스 제조단계(S700), 가다랑어포 추출물 제조단계(S800) 및 혼합단계(S900)를 포함한다.As shown in FIG. 1, the manufacturing method of the citron sauce according to the present invention includes a red flavor peel extract manufacturing step (S100), a fermented product manufacturing step (S200), a soy sauce manufacturing step (S300), and a grain rice manufacturing step (S400). , Including the step of preparing the burdock extract (S500), the step of preparing vinegar (S600), the step of preparing citron mixed juice (S700), the step of preparing skipjack tuna extract (S800), and the mixing step (S900).
먼저, 상기 레드향 껍질 추출물 제조단계(S100)는 건조 레드향 껍질에 건조 레드향 껍질 대비 물을 10배(v/w) 첨가한 후 100℃에서 3시간 동안 추출한 후 여과하여 레드향 껍질 추출물을 제조하는 단계이다.First, in the step of preparing the red scented peel extract (S100), 10 times (v/w) of water compared to the dried red scented peel was added to the dried red scented peel, extracted at 100 ° C. for 3 hours, and then filtered to obtain a red scented peel extract. This is the manufacturing stage.
레드향은 운향과 귤속 재배식물로서, 감귤과 모양이 비슷하지만 크기가 더 크고 색이 붉다. 껍질이 얇아서 까기 쉬우며, 과육이 부드럽고, 당도가 높아 신맛을 싫어하는 사람들에게 알맞는 품종이다.Red incense is a cultivated plant belonging to the genus Rutaceae and is similar in shape to tangerine, but larger in size and red in color. It is easy to peel because the skin is thin, the flesh is soft, and the sugar content is high, so it is suitable for those who do not like sour taste.
이러한 레드향은 당도가 높고, 비타민이 풍부해 피로회복, 신진대사 촉진, 동맥경화 예방, 항산화 등의 효능이 있는 것으로 알려져 있다.These red flavors are high in sugar content and rich in vitamins, and are known to have effects such as relieving fatigue, promoting metabolism, preventing arteriosclerosis, and antioxidants.
상기 발효물 제조단계(S200)는 혼합물 총 중량 기준으로, 메주 50~60 중량부, 염도 20~23% 범위의 소금물 20~30 중량부, 건조 레드향 껍질 5~10 중량부, 건조 붉은 고추 1~3 중량부, 대추 0.5~1 중량부, 맨드라미꽃 0.5~1 중량부 및 숯 0.1~0.3 중량부를 혼합한 혼합물을 항아리에 넣고, 25~30℃에서 2개월 동안 발효시켜 발효물을 제조하는 단계이다.In the fermentation product manufacturing step (S200), based on the total weight of the mixture, 50 to 60 parts by weight of fermented soybean paste, 20 to 30 parts by weight of salt water in the range of 20 to 23% salinity, 5 to 10 parts by weight of dry red flavor skin, 1 dried red pepper Putting a mixture of ~3 parts by weight, jujube 0.5-1 parts by weight, cockscomb flower 0.5-1 parts by weight and charcoal 0.1-0.3 parts by weight into a jar, and fermenting at 25-30 ° C. for 2 months to prepare a fermented product to be.
상기 발효물 제조단계(S200)에서 혼합되는 맨드라미꽃은 중심자목 비름과에 속하는 한해살이풀로서, 주로 관상용으로 재배된다. The cockscomb flower mixed in the fermented product manufacturing step (S200) is an annual plant belonging to the family Amaranthaceae, and is mainly cultivated for ornamental purposes.
그리고, 한방에서는 맨드라미꽃을 계관화라하여 전통 약제로 사용되어 왔으며, 줄기와 잎은 치질, 이질, 토혈, 코피, 혈붕, 두드러기 등을 치료하고, 종자는 양혈과 지혈의 효능, 혈변, 이질, 간장병, 눈병 등을 치료하는 효능이 있는 것으로 알려져 있다. 특히, 꽃은 양혈과 지혈의 효능, 치루로 인한 하혈, 이질, 토혈, 객혈, 혈림 등을 치료하는 효능이 있는 것으로 알려져 있다.And, in oriental medicine, cockscomb flower has been used as a traditional medicine, and the stem and leaves are used to treat hemorrhoids, dysentery, hematemesis, nosebleeds, hemorrhoids, hives, etc., and the seeds are effective in excreting blood and hemostasis, bloody stool, dysentery, and liver disease. It is known to be effective in treating eye diseases, etc. In particular, flowers are known to have the efficacy of yang-yang and hemostasis, and the efficacy of treating hemorrhage, dysentery, hematemesis, hemoptysis, and hemorrhage caused by perianal fistula.
특히, 상기 발효물 제조단계(S200)에서 혼합되는 맨드라미꽃은 항산화 활성을 가지며, 균에 대한 항균 효과를 갖는다.In particular, cockscomb flowers mixed in the fermented product preparation step (S200) have antioxidant activity and antibacterial effects against bacteria.
상기 간장 제조단계(S300)는 상기 발효물 제조단계(S200)의 제조한 발효물로부터 된장, 레드향 껍질, 붉은 고추, 대추, 맨드라미꽃, 숯을 분리하고 남은 간장에 상기 레드향 껍질 추출물 제조단계(S100)의 제조한 레드향 껍질 추출물을 9:1 중량비율로 혼합한 후 20℃에서 1개월 동안 숙성시켜 간장을 제조하는 단계이다.In the soy sauce manufacturing step (S300), the soybean paste, red peel, red pepper, jujube, cockscomb flower, and charcoal are separated from the fermented product prepared in the fermented product manufacturing step (S200), and the red flavor peel extract is prepared in the remaining soy sauce. (S100) is a step of preparing soy sauce by mixing the prepared red flavor peel extract at a weight ratio of 9: 1 and then aging at 20 ° C. for 1 month.
특히, 상기 간장 제조단계(S300)에서 레드향 껍질 추출물의 첨가로 인해 간장의 텁텁한 맛이나 이취를 잡아주고, 풍미를 더 높일 수 있다.In particular, due to the addition of the red flavor peel extract in the soy sauce preparation step (S300), the bitter taste or odor of soy sauce can be suppressed and the flavor can be further enhanced.
상기 곡물밥 제조단계(S400)는 현미 9㎏, 청보리 1㎏을 20℃에서 8시간 동안 물에 불린 다음 밥솥에 넣어 곡물밥을 제조하는 단계이다.The grain rice manufacturing step (S400) is a step of preparing grain rice by soaking 9 kg of brown rice and 1 kg of green barley in water at 20 ° C. for 8 hours and then putting them in a rice cooker.
상기 곡물밥 제조단계(S400)에서 현미와 청보리는 몸에 좋은 유용성분이 많고, 식초의 신맛에 구수한 맛을 더하여 맛과 풍미가 더욱 향상되는 효과가 있다In the grain rice manufacturing step (S400), brown rice and green barley have a lot of useful ingredients that are good for the body, and the taste and flavor are further improved by adding a savory taste to the sour taste of vinegar.
상기 섬쑥부쟁이 추출물 제조단계(S500)는 섬쑥부쟁이에 섬쑥부쟁이 대비 물을 10배(v/w) 첨가한 후 100℃에서 1시간 동안 추출한 후 여과하여 섬쑥부쟁이 추출물을 제조하는 단계이다.The step of preparing the extract of the Asteroids (S500) is a step of preparing an extract by adding 10 times (v / w) of water to the Asteroids and extracting it at 100 ° C for 1 hour, followed by filtering. .
상기 섬쑥부쟁이 추출물 제조단계(S500)를 통해 제조된 섬쑥부쟁이 추출물은 섬쑥부쟁이 유래 다양한 영양성분을 포함하면서 식초 제조 시 첨가되는 재료들이 잘 어우러지고 부드러워지게 하여 풍미가 더욱 증진된 식초를 제조하는데 도움을 준다.The Asteroidea extract prepared through the above Asteroidea extract manufacturing step (S500) contains various nutrients derived from Asteroidea, and the ingredients added during vinegar production are well harmonized and softened to produce vinegar with a further enhanced flavor help to do
상기 식초 제조단계(S600)는 상기 곡물밥 제조단계(S400)의 제조한 곡물밥 10㎏, 상기 섬쑥부쟁이 추출물 제조단계(S500)의 제조한 섬쑥부쟁이 추출물 10ℓ에 누룩가루 3.5㎏, 엿기름 가루 6㎏, 정제수 30ℓ를 항아리에 넣고, 항아리 입구를 거즈로 덮은 후 35℃의 온도를 유지하면서 10일 동안 발효시켜 여과한 발효주에 상기 레드향 껍질 추출물 제조단계(S100)의 제조한 레드향 껍질 추출액을 9:1 중량비율로 혼합한 후 15℃에서 3개월 동안 숙성시킨 후 여과하여 식초를 제조하는 단계이다.In the vinegar manufacturing step (S600), 10 kg of grain rice prepared in the grain rice manufacturing step (S400), 3.5 kg of yeast powder, and malt powder in 10 ℓ of the bitter gourd extract manufacturing step (S500). Put 6kg and 30ℓ of purified water in a jar, cover the mouth of the jar with gauze, and ferment for 10 days while maintaining a temperature of 35 ° C. The filtered fermented liquor is prepared in the red scented peel extract manufacturing step (S100). After mixing at a weight ratio of 9: 1, aging at 15 ° C. for 3 months, and then filtering to prepare vinegar.
상기 유자 혼합 주스 제조단계(S700)는 유자 과육, 무화과 열매, 레드향 과육을 8:1:1 중량비율로 혼합한 후 착즙하여 유자 혼합 주스를 제조하는 단계이다.The citron mixed juice manufacturing step (S700) is a step of preparing citron mixed juice by mixing citron pulp, fig fruit, and red flavored pulp in a weight ratio of 8:1:1 and then extracting the juice.
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상기 유자 혼합 주스 제조단계(S700)에서는 유자, 무화과 및 레드향을 절단하여 준비한 후, 이들을 유압식 착즙기로 착즙하여 과육으로부터 혼합 착즙액을 얻는다. 이후, 혼합 착즙액을 100mesh의 여과망으로 여과한 후 10℃ 이하로 유지되는 조건에서 용기에 충전 및 밀봉하여 최종으로 유자 혼합 주스를 제조한다.In the citron mixed juice manufacturing step (S700), yuzu, figs, and red flavor are cut and prepared, and then juiced with a hydraulic juicer to obtain a mixed juice from the flesh. Thereafter, the mixed juice is filtered with a 100 mesh filter net, and then filled and sealed in a container under conditions maintained at 10 ° C or less to finally prepare a citron mixed juice.
상기 가다랑어포 추출물 제조단계(S800)는 가다랑어포 50g, 로즈힙 1g, 산초열매 1g, 물 1ℓ를 첨가하여 100℃에서 10분 동안 추출한 후 여과하여 가다랑어포 추출물을 제조하는 단계이다.The step of preparing the bonito flake extract (S800) is a step of preparing a bonito flake extract by adding 50 g of bonito flakes, 1 g of rose hips, 1 g of Japanese pepper fruit, and 1 liter of water, followed by extraction at 100 ° C. for 10 minutes, and then filtering.
가다랑어포는 가다랑어를 훈제한 뒤 딱딱하게 말려 발효시킨 후, 대패처럼 얇게 썰어낸 포로, 국물에 넣으면 진한 감칠맛을 내기 때문에 국물이 들어간 음식에 감칠맛을 내기 위해 사용되거나, 육수를 우려내기 위해 쓰이기도 한다.Skipjack tuna is smoked bonito, dried hard, fermented, and then sliced thinly like a planer. When put in soup, it gives off a rich umami flavor, so it is used to add flavor to food with soup, or to brew broth. .
일반적으로, 가다랑어포를 통해 만들어진 육수는 가다랑어 특유의 단맛과 향이 강하게 나기 때문에 음식 제조시 다른 재료들과 함께 조화되지 못할 수 있다.In general, broth made from bonito may not be harmonized with other ingredients when preparing food because it has a strong sweetness and aroma unique to bonito.
따라서, 상기 가다랑어포 추출물 제조단계(S800)에서는 가다랑어포와 함께 로즈힙과 산초열매를 첨가하여 가다랑어포 추출물을 제조함으로써 가다랑어포 특유의 맛과 향을 저감시켜 사용 시 주재료의 맛과 향을 해치지 않고 조화되도록 한다.Therefore, in the step of preparing the bonito flake extract (S800), the bonito flake extract is prepared by adding rosehip and sancho fruit along with the bonito flake, thereby reducing the unique taste and aroma of the bonito flake so that the taste and aroma of the main ingredients are harmonized when used. do.
상기 혼합단계(S900)는 유자 소스 총 중량 기준으로, 상기 간장 제조단계(S300)의 제조한 간장 30~40 중량부, 상기 식초 제조단계(S600)의 제조한 식초 15~25 중량부, 상기 유자 혼합 주스 제조단계(S700)의 제조한 유자 혼합 주스 10~15 중량부, 상기 가다랑어포 추출물 제조단계(S800)의 제조한 가다랑어포 추출물 1~3 중량부, 정제수 15~20 중량부, 설탕 1~3 중량부, 이성화당 1~2 중량부, 소금 3~5 중량부, 효모추출물 0.2~0.5 중량부, 멸치액젓 20~30 중량부를 혼합하는 단계이다.In the mixing step (S900), based on the total weight of the citron sauce, 30 to 40 parts by weight of the soy sauce prepared in the soy sauce manufacturing step (S300), 15 to 25 parts by weight of vinegar produced in the vinegar manufacturing step (S600), and the yuzu 10 to 15 parts by weight of the citron mixed juice prepared in the mixed juice manufacturing step (S700), 1 to 3 parts by weight of the dried bonito extract prepared in the bonito extract manufacturing step (S800), 15 to 20 parts by weight of purified water, 1 to sugar It is a step of mixing 3 parts by weight, 1 to 2 parts by weight of isomerized sugar, 3 to 5 parts by weight of salt, 0.2 to 0.5 parts by weight of yeast extract, and 20 to 30 parts by weight of anchovy fish sauce.
한편, 상기 혼합단계(S900)에서 마 농축액 1~2 중량부, 키와노 효소액 2~5 중량부를 혼합하여 제조할 수 있다.On the other hand, in the mixing step (S900), it can be prepared by mixing 1 to 2 parts by weight of hemp concentrate and 2 to 5 parts by weight of Kiwano enzyme solution.
마는 마과에 속하는 다년생 덩굴식물으로서, 한국, 중국, 일본 대만 등지에 분포하며, 예로부터 강장식품으로 널리 알려져 왔다. 한방의 고전에는 마가 기운을 돋워 주며 근육을 성장시키고 귀와 눈을 밝게 해주는 것으로 기록되어 있다.Yam is a perennial vine plant belonging to the Maaceae family, and is distributed in Korea, China, Japan, Taiwan, etc., and has been widely known as a tonic food since ancient times. In the classics of oriental medicine, it is recorded that yam invigorates, grows muscles, and brightens ears and eyes.
마는 전분이 주성분으로 15∼20％ 들어있고, 단백질에는 아르기닌, 히스티딘, 라이신, 트립토판, 페닐알라닌, 티로신, 시스틴, 메치오닌, 트레오닌 등의 아미노산이 들어 있어 매우 우수한 편이며, 당단백질로서 뮤신은 한방에서 산약이라 불리며 자양강장제로 이용되어 왔고, 미네랄로서는 칼륨, 나트륨, 칼슘, 마그네슘 등이 들어있는 알칼리성 식품이다. 그 밖에도 아밀라제, 폴리페놀라제, 산화효소, 요소분해효소, 카탈라제 등의 효소가 많아 소화작용을 돕는 효능이 있는 것으로 알려져 있다.Hemp contains 15-20% of starch as the main component, and protein contains amino acids such as arginine, histidine, lysine, tryptophan, phenylalanine, tyrosine, cystine, methionine, and threonine, which are very excellent. It has been used as a nutritional tonic and is an alkaline food containing potassium, sodium, calcium, magnesium, etc. as minerals. In addition, it is known that there are many enzymes such as amylase, polyphenolase, oxidase, urease, and catalase to help digestion.
이에 마 농축액의 함량은 1~2 중량부를 첨가하는 것이 바람직하며, 상기 마 농축액의 함량이 1 중량부 미만이면 마성분이 갖는 고유의 기능성 및 걸쭉함을 충분히 발휘하지 못하고, 2 중량부를 초과하면 미세 기포의 발생으로 인하여 풍미가 저하된다.Accordingly, it is preferable to add 1 to 2 parts by weight of the hemp concentrate. If the content of the hemp concentrate is less than 1 part by weight, the inherent functionality and thickness of the hemp component cannot be sufficiently exhibited, and if it exceeds 2 parts by weight, the fine Flavor deteriorates due to generation of air bubbles.
상기 키와노는 박과 초본과일로서, 사하라 이남 지방에서 자라며, 미국 등에서도 재배하고 있다. 노란 껍질 속에 초록색 과육과 씨앗이 있고, 뿔오이라는 이름과 같이 껍질에 뿔이 나 있다. 주스나 스무디, 젤리로 만들어 먹거나 샐러드에 사용되거나 또는 칵테일에 가니쉬로 이용되기도 한다. 그 밖에, 고기의 느끼함을 잡기 위해 같이 요리하는 경우도 있다.The Kiwano is a gourd and herbaceous fruit, grows in sub-Saharan Africa, and is also cultivated in the United States. There are green flesh and seeds in the yellow peel, and horns grow on the peel, as the name suggests. It can be made into juice, smoothies, and jellies, used in salads, or used as a garnish in cocktails. In addition, there are cases of cooking together to catch the greasy feeling of meat.
상기 키와노 효소액의 함량은 2~5 중량부를 첨가하는 것이 바람직하며, 상기 키와노 효소액의 함량이 2 중량부 미만이면 키와노 고유의 효능을 충분히 발휘하지 못하고, 5 중량부를 초과하면 새콤한 맛과 향이 강해지면서 전체적인 향과 맛이 변질될 수 있다.It is preferable to add 2 to 5 parts by weight of the kiwano enzyme solution, and if the content of the kiwano enzyme solution is less than 2 parts by weight, the unique efficacy of kiwano cannot be sufficiently exerted, and if it exceeds 5 parts by weight, sour As the flavor and aroma become stronger, the overall aroma and taste may change.
상기 키와노 효소액은 일정 크기로 절단된 키와노와 설탕을 1:1의 중량비율로 용기에 담고, 용기를 밀봉시킨 상태로 20~25℃의 온도에서 2~3개월 동안 저장하며, 용기에 저장된 키와노를 분리하고 남은 여과액을 밀봉시킨 상태로 발효시켜 제조한다.The kiwano enzyme solution is put in a container with kiwano and sugar cut to a certain size at a weight ratio of 1: 1, stored for 2 to 3 months at a temperature of 20 to 25 ° C. in a sealed container, and stored in the container It is prepared by separating the stored Kiwano and fermenting the remaining filtrate in a sealed state.
구체적으로, 먼저, 키와노를 깨끗이 씻은 후 물기를 제거한다.Specifically, first, wash the Kiwano thoroughly and then remove the water.
다음으로, 키와노를 껍질째 4등분하여 과심을 제거하고, 1㎝ 두께로 자른다.Next, divide the kiwano into quarters, remove the core, and cut into 1 cm thick slices.
이어서, 썰어 둔 키와노를 용기에 설탕과 1:1의 중량비율로 담고, 윗부분을 설탕으로 덮어 키와노와 공기가 맞닿는 부분을 줄인 후 밀봉하여 25℃의 실온에서 2~3개월 저장한다. 다만, 밀봉 후 1주일간은 설탕이 잘 녹을 수 있도록 격일에 한번씩 저어 준다.Next, put the sliced kiwano in a container with sugar in a weight ratio of 1: 1, cover the top with sugar to reduce the area where the kiwano and air come into contact, and then seal and store at room temperature of 25 ° C for 2 to 3 months. However, for one week after sealing, stir once every other day to dissolve the sugar well.
마지막으로, 약 90일 후 용기에서 키와노를 분리하고, 계속해서 용기를 밀봉하여 남은 여과액을 발효시키면서 키와노 효소액을 제조한다.Finally, after about 90 days, Kiwano is separated from the container, and the container is subsequently sealed to prepare a Kiwano enzyme solution while fermenting the remaining filtrate.
이처럼, 상기 혼합단계(S900)에서 키와노를 발효시켜 제조한 키와노 효소액을 함유함으로써 키와노 효소액이 갖고 있는 유익한 성분을 섭취할 수 있고, 황산화 활성이 우수하여 건강을 유익하게 한다.In this way, by containing the kiwano enzyme liquid prepared by fermenting kiwano in the mixing step (S900), it is possible to ingest the beneficial ingredients of the kiwano enzyme liquid, and the antioxidant activity is excellent, thereby benefiting health. .
특히, 상기 키와노 효소액은 제조 시 설탕을 이용했음에도 불구하고, 발효 이후엔 설탕과 전혀 다른 효능이 보고되어 단순당으로서의 설탕이 아닌 미생물의 활동에 의해 우리의 건강을 증진시키는 원재료로 사용되는 것으로, 충분한 단맛과 풍미를 느낄 수 있게 한다.In particular, despite the use of sugar in the production of the Kiwano enzyme solution, after fermentation, a completely different effect from that of sugar has been reported, so it is used as a raw material that promotes our health by the activity of microorganisms rather than sugar as a simple sugar. It gives you enough sweetness and flavor.
이하, 본 발명을 실시예에 의해 더욱 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail by examples. However, the following examples are only to illustrate the present invention, and the content of the present invention is not limited to the following examples.
[실시예 1] 유자 소스 제조[Example 1] Preparation of Yuzu Sauce
(1) 건조 레드향 껍질에 건조 레드향 껍질 대비 물을 10배(v/w) 첨가한 후 100℃에서 3시간 동안 추출한 후 여과하여 레드향 껍질 추출물을 제조하였다.(1) After adding 10 times (v / w) of water compared to dry red scent peel to dry red scent peel, extraction was performed at 100 ° C. for 3 hours, and then filtered to prepare a red scent peel extract.
(2) 혼합물 총 중량 기준으로, 메주 50 중량부, 염도 20% 범위의 소금물 30 중량부, 건조 레드향 껍질 10 중량부, 건조 붉은 고추 3 중량부, 대추 1 중량부, 맨드라미꽃 0.5 중량부 및 숯 0.3 중량부를 혼합한 혼합물을 항아리에 넣고, 30℃에서 2개월 동안 발효시켜 발효물을 제조하였다.(2) Based on the total weight of the mixture, 50 parts by weight of fermented soybean paste, 30 parts by weight of salt water in the range of 20% salinity, 10 parts by weight of dried red flavor peel, 3 parts by weight of dried red pepper, 1 part by weight of jujube, 0.5 part by weight of cockscomb flowers, and A mixture of 0.3 parts by weight of charcoal was put into a jar and fermented at 30 ° C. for 2 months to prepare a fermented product.
(3) 제조한 발효물로부터 된장, 레드향 껍질, 붉은 고추, 대추, 맨드라미꽃, 숯을 분리하고 남은 간장에 상기 (1)단계의 제조한 레드향 껍질 추출물을 9:1 중량비율로 혼합한 후 20℃에서 1개월 동안 숙성시켜 간장을 제조하였다.(3) Soybean paste, red flavor skin, red pepper, jujube, cockscomb flower, and charcoal were separated from the fermented product, and the red flavor skin extract prepared in step (1) was mixed with the remaining soy sauce at a weight ratio of 9: 1 After aging at 20 ℃ for 1 month to prepare soy sauce.
(4) 현미 9㎏, 청보리 1㎏을 20℃에서 8시간 동안 물에 불린 다음 밥솥에 넣어 곡물밥을 제조하였다.(4) 9 kg of brown rice and 1 kg of green barley were soaked in water at 20 ° C for 8 hours, and then put in a rice cooker to prepare grain rice.
(5) 섬쑥부쟁이에 섬쑥부쟁이 대비 물을 10배(v/w) 첨가한 후 100℃에서 1시간 동안 추출한 후 여과하여 섬쑥부쟁이 추출물을 제조하였다.(5) After adding 10 times (v / w) of water compared to Asteroidea, extract for 1 hour at 100 ° C., and then filtering to prepare an extract of Asteroidea.
(6) 제조한 곡물밥 10㎏, 상기 (5)단계의 제조한 섬쑥부쟁이 추출물 10ℓ에 누룩가루 3.5㎏, 엿기름 가루 6㎏, 정제수 30ℓ를 항아리에 넣고, 항아리 입구를 거즈로 덮은 후 35℃의 온도를 유지하면서 10일 동안 발효시켜 여과한 발효주에 상기 (1)단계의 제조한 레드향 껍질 추출액을 9:1 중량비율로 혼합한 후 15℃에서 3개월 동안 숙성시킨 후 여과하여 식초를 제조하였다.(6) Put 3.5 kg of yeast powder, 6 kg of malt powder, and 30 L of purified water into 10 kg of prepared grain rice and 10 L of the extract prepared in step (5) in a jar, cover the mouth of the jar with gauze, and heat it at 35 ° C. Vinegar was prepared by mixing the fermented liquor filtered by fermentation for 10 days while maintaining the temperature of 9: 1 weight ratio of the red flavor peel extract prepared in step (1), aged at 15 ° C for 3 months, and then filtered. did
(7) 유자 과육, 무화과 열매, 레드향 과육을 8:1:1 중량비율로 혼합한 후 착즙하여 유자 혼합 주스를 제조하였다.(7) Citron pulp, fig fruit, and red flavored pulp were mixed in a weight ratio of 8:1:1 and then juiced to prepare a citron mixed juice.
(8) 가다랑어포 50g, 로즈힙 1g, 산초열매 1g, 물 1ℓ를 첨가하여 100℃에서 10분 동안 추출한 후 여과하여 가다랑어포 추출물을 제조하였다.(8) After adding 50 g of bonito flakes, 1 g of rosehip, 1 g of Japanese pepper fruit, and 1 liter of water, extraction was performed at 100° C. for 10 minutes, followed by filtration to prepare an extract of bonito flakes.
(9) 유자 소스 총 중량 기준으로, 상기 (3)단계의 제조한 간장 40 중량부, 상기 (6)단계의 제조한 식초 25 중량부, 상기 (7)단계의 제조한 유자 혼합 주스 15 중량부, 상기 (8)단계의 제조한 가다랑어포 추출물 3 중량부, 정제수 20 중량부, 설탕 3 중량부, 이성화당 2 중량부, 소금 5 중량부, 효모추출물 0.5 중량부를 혼합하여 유자 소스를 제조하였다.(9) Based on the total weight of yuzu sauce, 40 parts by weight of soy sauce prepared in step (3), 25 parts by weight of vinegar prepared in step (6), and 15 parts by weight of citron mixed juice prepared in step (7) Yuja sauce was prepared by mixing 3 parts by weight of the bonito extract prepared in step (8), 20 parts by weight of purified water, 3 parts by weight of sugar, 2 parts by weight of isomerized sugar, 5 parts by weight of salt, and 0.5 parts by weight of yeast extract.
[실시예 2] 멸치액젓을 함유한 유자 소스 제조[Example 2] Preparation of Yuzu Sauce Containing Anchovy Fish Sauce
(1) 건조 레드향 껍질에 건조 레드향 껍질 대비 물을 10배(v/w) 첨가한 후 100℃에서 3시간 동안 추출한 후 여과하여 레드향 껍질 추출물을 제조하였다.(1) After adding 10 times (v / w) of water compared to dry red scent peel to dry red scent peel, extraction was performed at 100 ° C. for 3 hours, and then filtered to prepare a red scent peel extract.
(2) 혼합물 총 중량 기준으로, 메주 50 중량부, 염도 20% 범위의 소금물 30 중량부, 건조 레드향 껍질 10 중량부, 건조 붉은 고추 3 중량부, 대추 1 중량부, 맨드라미꽃 0.5 중량부 및 숯 0.3 중량부를 혼합한 혼합물을 항아리에 넣고, 30℃에서 2개월 동안 발효시켜 발효물을 제조하였다.(2) Based on the total weight of the mixture, 50 parts by weight of fermented soybean paste, 30 parts by weight of salt water in the range of 20% salinity, 10 parts by weight of dried red flavor peel, 3 parts by weight of dried red pepper, 1 part by weight of jujube, 0.5 part by weight of cockscomb flowers, and A mixture of 0.3 parts by weight of charcoal was put into a jar and fermented at 30 ° C. for 2 months to prepare a fermented product.
(3) 제조한 발효물로부터 된장, 레드향 껍질, 붉은 고추, 대추, 맨드라미꽃, 숯을 분리하고 남은 간장에 상기 (1)단계의 제조한 레드향 껍질 추출물을 9:1 중량비율로 혼합한 후 20℃에서 1개월 동안 숙성시켜 간장을 제조하였다.(3) Soybean paste, red flavor skin, red pepper, jujube, cockscomb flower, and charcoal were separated from the fermented product, and the red flavor skin extract prepared in step (1) was mixed with the remaining soy sauce at a weight ratio of 9: 1 After aging at 20 ℃ for 1 month to prepare soy sauce.
(4) 현미 9㎏, 청보리 1㎏을 20℃에서 8시간 동안 물에 불린 다음 밥솥에 넣어 곡물밥을 제조하였다.(4) 9 kg of brown rice and 1 kg of green barley were soaked in water at 20 ° C for 8 hours, and then put in a rice cooker to prepare grain rice.
(5) 섬쑥부쟁이에 섬쑥부쟁이 대비 물을 10배(v/w) 첨가한 후 100℃에서 1시간 동안 추출한 후 여과하여 섬쑥부쟁이 추출물을 제조하였다.(5) After adding 10 times (v / w) of water compared to Asteroidea, extract for 1 hour at 100 ° C., and then filtering to prepare an extract of Asteroidea.
(6) 제조한 곡물밥 10㎏, 상기 (5)단계의 제조한 섬쑥부쟁이 추출물 10ℓ에 누룩가루 3.5㎏, 엿기름 가루 6㎏, 정제수 30ℓ를 항아리에 넣고, 항아리 입구를 거즈로 덮은 후 35℃의 온도를 유지하면서 10일 동안 발효시켜 여과한 발효주에 상기 (1)단계의 제조한 레드향 껍질 추출액을 9:1 중량비율로 혼합한 후 15℃에서 3개월 동안 숙성시킨 후 여과하여 식초를 제조하였다.(6) Put 3.5 kg of yeast powder, 6 kg of malt powder, and 30 L of purified water into 10 kg of prepared grain rice and 10 L of the extract prepared in step (5) in a jar, cover the mouth of the jar with gauze, and heat it at 35 ° C. Vinegar was prepared by mixing the fermented liquor filtered by fermentation for 10 days while maintaining the temperature of 9: 1 weight ratio of the red flavor peel extract prepared in step (1), aged at 15 ° C for 3 months, and then filtered. did
(7) 유자 과육, 무화과 열매, 레드향 과육을 8:1:1 중량비율로 혼합한 후 착즙하여 유자 혼합 주스를 제조하였다.(7) Citron pulp, fig fruit, and red flavored pulp were mixed in a weight ratio of 8:1:1 and then juiced to prepare a citron mixed juice.
(8) 가다랑어포 50g, 로즈힙 1g, 산초열매 1g, 물 1ℓ를 첨가하여 100℃에서 10분 동안 추출한 후 여과하여 가다랑어포 추출물을 제조하였다.(8) After adding 50 g of bonito flakes, 1 g of rosehip, 1 g of Japanese pepper fruit, and 1 liter of water, extraction was performed at 100° C. for 10 minutes, followed by filtration to prepare an extract of bonito flakes.
(9) 유자 소스 총 중량 기준으로, 상기 (3)단계의 제조한 간장 40 중량부, 상기 (6)단계의 제조한 식초 25 중량부, 상기 (7)단계의 제조한 유자 혼합 주스 15 중량부, 상기 (8)단계의 제조한 가다랑어포 추출물 3 중량부, 정제수 20 중량부, 설탕 3 중량부, 이성화당 2 중량부, 소금 5 중량부, 효모추출물 0.5 중량부, 멸치액젓 20 중량부를 혼합하여 유자 소스를 제조하였다.(9) Based on the total weight of yuzu sauce, 40 parts by weight of soy sauce prepared in step (3), 25 parts by weight of vinegar prepared in step (6), and 15 parts by weight of citron mixed juice prepared in step (7) 3 parts by weight of the bonito extract prepared in step (8), 20 parts by weight of purified water, 3 parts by weight of sugar, 2 parts by weight of isomerized sugar, 5 parts by weight of salt, 0.5 parts by weight of yeast extract, 20 parts by weight of anchovy fish sauce were mixed Yuzu sauce was prepared.
[실시예 3] 마 농축액과 키와노 효소액을 함유한 유자 소스 제조[Example 3] Production of Yuzu Sauce Containing Hemp Concentrate and Kiwano Enzyme Solution
상기 실시예 2와 동일한 방법을 이용하여 유자 소스를 제조하되, 상기 (9)단계에서 마 농축액 1 중량부, 키와노 효소액 2 중량부를 추가로 혼합하여 유자 소스를 제조하였다.Citron sauce was prepared using the same method as in Example 2, but in step (9), 1 part by weight of hemp concentrate and 2 parts by weight of Kiwano enzyme solution were additionally mixed to prepare a yuzu sauce.
[비교예 1][Comparative Example 1]
상기 실시예 1의 방법으로 유자 소스를 제조하되, (3)단계의 간장과 (6)단계의 식초 대신에 시중에서 판매되고 있는 "양조간장"과 "양조식초"를 이용하여 비교예 1의 유자 소스를 제조하였다.Citron sauce was prepared by the method of Example 1, but instead of the soy sauce in step (3) and the vinegar in step (6), commercially available “brewed soy sauce” and “brewed vinegar” were used to prepare the citron sauce of Comparative Example 1. sauce was prepared.
[비교예 2][Comparative Example 2]
상기 실시예 2의 방법으로 유자 소스를 제조하되, (3)단계의 간장과 (6)단계의 식초 대신에 시중에서 판매되고 있는 "양조간장"과 "양조식초"를 이용하여 비교예 2의 유자 소스를 제조하였다.Citron sauce was prepared by the method of Example 2, but instead of the soy sauce in step (3) and the vinegar in step (6), commercially available “brewed soy sauce” and “brewed vinegar” were used to prepare the citron sauce of Comparative Example 2. sauce was prepared.
[대조군 1][Control 1]
"일본 TERAOKA YUKI JOZO CO"에서 제조하여 "(주)아이온"에서 시중에 판매되고 있는 "테라오카 유자폰즈" 제품을 구매하여 준비하였다."Teraoka Yuza Pond" manufactured by "Japan TERAOKA YUKI JOZO CO" and sold on the market from "Aion Co., Ltd." was purchased and prepared.
[대조군 2][Control 2]
"(주)동원홈푸드"에서 제조하여 시중에 판매되고 있는 "사보텐 유자 소스" 제품을 구매하여 준비하였다.It was prepared by purchasing the "Saboten Citron Sauce" product manufactured by "Dongwon Home Food Co., Ltd." and sold on the market.
[실험예 1] DPPH 라디칼 소거능 측정[Experimental Example 1] Measurement of DPPH radical scavenging activity
항산화 활성을 알아보기 위해 각 시료 추출물을 수소전자공여능에 의해 항산화 활성을 측정하였다. 여러 농도의 소스 시료를 메탄올(or DMSO) 용매로 희석하여, 900㎕의 DPPH 용액(100μM)과 각 시료 100㎕를 혼합하여 교반하였다. 이 혼합 시료를 암소에서 30분간 반응시킨 후 517nm에서 흡광도를 측정하였다. 수소전자공여능은 각 실험을 3회 반복하여 평균을 낸 다음 대조구에 대한 흡광도의 감소 정도를 다음 식에 의하여 계산하였다.In order to determine the antioxidant activity, the antioxidant activity of each sample extract was measured by hydrogen electron donating ability. Source samples of various concentrations were diluted with methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 μM) was mixed with 100 μl of each sample and stirred. After reacting this mixed sample for 30 minutes in the dark, the absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance with respect to the control was calculated by the following equation.
An = (A0-A)/A0×100An = (A0-A)/A0×100
An: DPPH 라디칼 소거능에 대한 항산화 활성(%)An: Antioxidant activity (%) for DPPH radical scavenging activity
A0: 시료가 첨가되지 않은 DPPH 용액의 흡광도A0: Absorbance of DPPH solution with no sample added
A: 반응용액 중의 DPPH와 시료의 반응한 흡광도A: Absorbance of reaction between DPPH and sample in reaction solution
각각의 실시예, 비교예 및 대조군들의 방법으로 제조된 유자 소스의 DPPH 라디칼 소거활성을 표 1에 나타내었다. 표 1에서 알 수 있는 바와 같이, DPPH 라디칼 소거활성은 각 시료 5,000ppm의 농도에서 실시예 1은 58%, 실시예 2는 62%, 실시예 3은 60%의 DPPH 라디칼 소거활성을 보인 반면, 동일 농도에서 비교예 1과 2는 각각 41%, 43%의 DPPH 라디칼 소거활성을 보였고, 대조군 1과 2는 각각 38%, 37%의 DPPH 라디칼 소거활성을 보인 것으로 나타나, 실시예들의 방법으로 제조한 유자 소스의 DPPH 라디칼 소거활성이 상대적으로 높게 나타났다.Table 1 shows the DPPH radical scavenging activity of the Yuja sauce prepared by the methods of each Example, Comparative Example and Control. As can be seen in Table 1, the DPPH radical scavenging activity was 58% in Example 1, 62% in Example 2, and 60% in Example 3 at a concentration of 5,000 ppm of each sample, whereas, At the same concentration, Comparative Examples 1 and 2 showed DPPH radical scavenging activity of 41% and 43%, respectively, and Controls 1 and 2 showed DPPH radical scavenging activity of 38% and 37%, respectively. DPPH radical scavenging activity of one Yuzu source was relatively high.
[실험예 2] 관능평가[Experimental Example 2] Sensory evaluation
상기 실시예 1, 2, 3과 비교예 1, 2 및 대조군 1, 2에서 제조한 유자 소스의 기호도를 알아보기 위한 관능검사를 실시하였다.A sensory test was conducted to determine the acceptability of the citron sauce prepared in Examples 1, 2, and 3, Comparative Examples 1 and 2, and Controls 1 and 2.
관능검사는 향, 맛, 식감 및 전반적인 기호도 순으로 평가하였으며, 성인 남녀 50명을 선정하여 향, 맛, 색 및 전반적인 기호도에 대해 각각 평가하였다. 5점 척도법(1점: 매우 나쁨, 2점: 나쁨, 3점: 보통, 4점: 좋음, 5점: 매우 좋음)으로 점수를 매겨 그 결과를 표 2에 나타내었다.The sensory test was evaluated in the order of aroma, taste, texture, and overall acceptance. Fifty adult men and women were selected and evaluated for aroma, taste, color, and overall acceptance, respectively. Scores were given on a 5-point scale (1 point: very bad, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good), and the results are shown in Table 2.
상기 표 2에서 알 수 있는 바와 같이, 향, 맛, 색 및 전반적인 기호도에 대한 각 항목의 관능평가에서 직접 제조한 간장, 식초, 유자 혼합 주스를 첨가하여 제조한 실시예 1, 2, 3의 유자 소스가 시판 중인 양조간장과 양조식초를 이용한 비교예 1, 2 및 대조군 1, 2의 유자 소스에 비해 평가가 상대적으로 우수하였다. 또한, 멸치액젓을 함유한 실시예 2의 유자 소스가 멸치액젓을 함유하지 않은 실시예 1의 유자 소스에 비해 상대적으로 우수하였다. 특히, 기타 의견으로 약간 걸죽한 소스를 좋아하는 평가자들에 의해 마 농축액과 키와노 효소액이 첨가된 실시예 3의 유자 소스를 선호하는 경향을 보였다.As can be seen in Table 2, the citrons of Examples 1, 2, and 3 prepared by adding soy sauce, vinegar, and citron mixed juice prepared directly in the sensory evaluation of each item for aroma, taste, color, and overall acceptability The evaluation was relatively excellent compared to the citron sauces of Comparative Examples 1 and 2 and Controls 1 and 2 using commercially available brewed soy sauce and brewed vinegar. In addition, the citron sauce of Example 2 containing anchovy fish sauce was relatively superior to the citron sauce of Example 1 that did not contain anchovy fish sauce. In particular, evaluators who like slightly thick sauces with other opinions tended to prefer the yuzu sauce of Example 3 to which hemp concentrate and Kiwano enzyme solution were added.
따라서, 전반적인 기호도에서도 실시예의 유자 소스가 높은 기호도를 나타내어, 비교예 1, 2 및 대조군 1, 2의 유자 소스에 비해 전체적으로 관능적 특성이 우수함을 확인할 수 있었다.Therefore, it was confirmed that the citron sauce of Example showed a high degree of acceptability even in the overall acceptability, and that the sensory properties were superior to the yuzu sauces of Comparative Examples 1 and 2 and Controls 1 and 2 overall.
본 발명은 첨부된 도면을 참조하여 바람직한 실시예를 중심으로 기술되었지만 당업자라면 이러한 기재로부터 본 발명의 범주를 벗어남이 없이 다양한 변형이 가능하다는 것은 명백하다. 따라서 본 발명의 범주는 이러한 많은 변형의 예들을 포함하도록 기술된 청구범위에 의해서 해석되어져야 한다.Although the present invention has been described with reference to the preferred embodiments with reference to the accompanying drawings, it is clear that various modifications are possible to those skilled in the art from this description without departing from the scope of the present invention. Accordingly, the scope of the present invention should be construed by the claims described to include examples of these many variations.
Claims (5)
(2) 혼합물 총 중량 기준으로, 메주 50~60 중량부, 염도 20~23% 범위의 소금물 20~30 중량부, 건조 레드향 껍질 5~10 중량부, 건조 붉은 고추 1~3 중량부, 대추 0.5~1 중량부, 맨드라미꽃 0.5~1 중량부 및 숯 0.1~0.3 중량부를 혼합한 혼합물을 항아리에 넣고, 25~30℃에서 2개월 동안 발효시켜 발효물을 제조하는 단계;
(3) 상기 (2)단계의 제조한 발효물로부터 된장, 레드향 껍질, 붉은 고추, 대추, 맨드라미꽃, 숯을 분리하고 남은 간장에 상기 (1)단계의 제조한 레드향 껍질 추출물을 9:1 중량비율로 혼합한 후 20℃에서 1개월 동안 숙성시켜 간장을 제조하는 단계:
(4) 현미 9㎏, 청보리 1㎏을 20℃에서 8시간 동안 물에 불린 다음 밥솥에 넣어 곡물밥을 제조하는 단계;
(5) 섬쑥부쟁이에 섬쑥부쟁이 대비 물을 10배(v/w) 첨가한 후 100℃에서 1시간 동안 추출한 후 여과하여 섬쑥부쟁이 추출물을 제조하는 단계;
(6) 상기 (4)단계의 제조한 곡물밥 10㎏, 상기 (5)단계의 제조한 섬쑥부쟁이 추출물 10ℓ에 누룩가루 3.5㎏, 엿기름 가루 6㎏, 정제수 30ℓ를 항아리에 넣고, 항아리 입구를 거즈로 덮은 후 35℃의 온도를 유지하면서 10일 동안 발효시켜 여과한 발효주에 상기 (1)단계의 제조한 레드향 껍질 추출액을 9:1 중량비율로 혼합한 후 15℃에서 3개월 동안 숙성시킨 후 여과하여 식초를 제조하는 단계;
(7) 유자 과육, 무화과 열매, 레드향 과육을 8:1:1 중량비율로 혼합한 후 착즙하여 유자 혼합 주스를 제조하는 단계;
(8) 가다랑어포 50g, 로즈힙 1g, 산초열매 1g, 물 1ℓ를 첨가하여 100℃에서 10분 동안 추출한 후 여과하여 가다랑어포 추출물을 제조하는 단계; 및
(9) 유자 소스 총 중량 기준으로, 상기 (3)단계의 제조한 간장 30~40 중량부, 상기 (6)단계의 제조한 식초 15~25 중량부, 상기 (7)단계의 제조한 유자 혼합 주스 10~15 중량부, 상기 (8)단계의 제조한 가다랑어포 추출물 1~3 중량부, 정제수 15~20 중량부, 설탕 1~3 중량부, 이성화당 1~2 중량부, 소금 3~5 중량부, 효모추출물 0.2~0.5 중량부, 멸치액젓 20~30 중량부를 혼합하는 단계;를 포함하는 것을 특징으로 하는 유자 소스의 제조방법.
(1) preparing a red fragrance peel extract by adding 10 times (v / w) of water to dry red fragrance skin, extracting at 100 ° C. for 3 hours, and then filtering;
(2) Based on the total weight of the mixture, 50-60 parts by weight of fermented soybean paste, 20-30 parts by weight of salt water in the range of 20-23% salinity, 5-10 parts by weight of dried red flavor skin, 1-3 parts by weight of dried red pepper, jujube Preparing a fermented product by putting a mixture of 0.5 to 1 part by weight, 0.5 to 1 part by weight of cockscomb flowers, and 0.1 to 0.3 parts by weight of charcoal in a jar, and fermenting at 25 to 30 ° C. for 2 months;
(3) In the soy sauce remaining after separating soybean paste, red fragrant skin, red pepper, jujube, cockscomb flower, and charcoal from the fermented product prepared in step (2), the red fragrant peel extract prepared in step (1) is 9: Preparing soy sauce by mixing at a weight ratio of 1 and aging at 20 ° C for 1 month:
(4) preparing grain rice by soaking 9 kg of brown rice and 1 kg of green barley in water at 20 ° C for 8 hours and then putting them in a rice cooker;
(5) adding 10 times (v/w) of water compared to Artemisia aster, extracting at 100 ° C. for 1 hour, and then filtering to prepare an extract of Artemisia;
(6) Put 3.5 kg of yeast powder, 6 kg of malt powder, and 30 L of purified water into 10 kg of rice grains prepared in step (4) and 10 L of the extract prepared in step (5) in a jar, and open the mouth of the jar. Covered with gauze, fermented and filtered for 10 days while maintaining a temperature of 35 ℃, mixed with the red flavor peel extract prepared in step (1) at a weight ratio of 9: 1, and then aged at 15 ℃ for 3 months After filtering to prepare vinegar;
(7) preparing a mixed citron juice by mixing citron pulp, fig fruit, and red flavored pulp in a weight ratio of 8:1:1;
(8) adding 50 g of bonito flakes, 1 g of rosehip, 1 g of Sancho fruit, and 1 liter of water, extracting at 100° C. for 10 minutes, and then filtering to prepare an extract of bonito flakes; and
(9) Based on the total weight of citron sauce, 30 to 40 parts by weight of soy sauce prepared in step (3), 15 to 25 parts by weight of vinegar prepared in step (6), and citron mixture prepared in step (7) 10-15 parts by weight of juice, 1-3 parts by weight of dried bonito extract prepared in step (8), 15-20 parts by weight of purified water, 1-3 parts by weight of sugar, 1-2 parts by weight of isomerized sugar, 3-5 parts by weight of salt Mixing parts by weight, yeast extract 0.2 ~ 0.5 parts by weight, and anchovy fish sauce 20 ~ 30 parts by weight; Method for producing a citron sauce comprising the.
상기 (9)단계에서 마 농축액 1~2 중량부, 키와노 효소액 2~5 중량부를 혼합하여 제조하는 것을 특징으로 하는 유자 소스의 제조방법.
The method of claim 1,
In the step (9), 1 to 2 parts by weight of hemp concentrate and 2 to 5 parts by weight of Kiwano enzyme solution are mixed to prepare a yuzu sauce.
상기 키와노 효소액은 일정 크기로 절단된 키와노와 설탕을 1:1의 중량비율로 용기에 담고, 용기를 밀봉시킨 상태로 20~25℃의 온도에서 2~3개월 동안 저장하며, 용기에 저장된 키와노를 분리하고 남은 여과액을 밀봉시킨 상태로 발효시켜 제조하는 것을 특징으로 하는 유자 소스의 제조방법.
The method of claim 3,
The kiwano enzyme solution is put in a container with kiwano and sugar cut to a certain size at a weight ratio of 1: 1, stored for 2 to 3 months at a temperature of 20 to 25 ° C. in a sealed container, and stored in the container A method for producing a yuzu sauce, characterized in that it is prepared by separating the stored Kiwano and fermenting the remaining filtrate in a sealed state.
Yuzu sauce prepared by the method of any one of claims 1, 3 or 4.
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| KR (1) | KR102474151B1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030025706A (en) | 2001-09-22 | 2003-03-29 | 이진우 | Method of making citron sauce, citron vinegar and spiced soy sauce |
| KR101855798B1 (en) * | 2017-02-07 | 2018-05-10 | (주)이도 | Method of preparing soybean sauce using guamegi and jeju mandarin |
| KR102130580B1 (en) | 2018-10-15 | 2020-08-05 | 제주한라대학교산학협력단 | Sauce using citrus grandis and coffee and manufacturing method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030025706A (en) | 2001-09-22 | 2003-03-29 | 이진우 | Method of making citron sauce, citron vinegar and spiced soy sauce |
| KR101855798B1 (en) * | 2017-02-07 | 2018-05-10 | (주)이도 | Method of preparing soybean sauce using guamegi and jeju mandarin |
| KR102130580B1 (en) | 2018-10-15 | 2020-08-05 | 제주한라대학교산학협력단 | Sauce using citrus grandis and coffee and manufacturing method thereof |
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