KR102493265B1 - Soy sauce for soy sauce crab and soy sauce crab manufactured by using thereof - Google Patents

Abstract

The present invention relates to soy sauce for soy sauce marinated crab and soy sauce marinated crab manufactured using the same. A method for manufacturing soy sauce for soy sauce marinated crab according to the present invention includes: a first step of mixing soy sauce and purified water to prepare a mixed solution; a second step of adding the mixed solution of the first step, soju, cider, garlic, ginger, kelp, rice flavor, red pepper seed, dried pepper, Cheongyang pepper, onion, cinnamon, starch syrup, and rice syrup, and boiling the same to prepare a boiling solution 1; a third step of adding plum into the boiling solution 1 and boiling the same again to prepare a boiling solution 2; a fourth step of adding deep sea water into turmeric and aging the same to prepare a turmeric aging solution; and a fifth step of filtering the boiling solution 2 to prepare a filtrate, adding the turmeric aging solution of the fourth step into the filtrate, and mixing the same to prepare soy sauce for soy sauce marinated crab. According to the present invention, provided are soy sauce for soy sauce marinated crab, which reduces the fishy taste and aroma of crab using a turmeric aging solution and has high storage properties, and soy sauce marinated crab manufactured using the same.

Description

Soy sauce for soy sauce crab and soy sauce crab manufactured using the same {Soy sauce for soy sauce crab and soy sauce crab manufactured by using its}

The present invention relates to soy sauce for soy sauce crab sauce and soy sauce crab sauce prepared using the same, and more particularly, soy sauce for soy sauce crab sauce with high storability while reducing the fishy taste and aroma peculiar to crab using turmeric aging liquid, and the same It relates to soy sauce crab prepared using.

In general, crab in soy sauce is a type of salted seafood unique to Korea made by pouring soy sauce on crabs. Such crab in soy sauce is usually made by pouring soy sauce on clean and drained crabs and maturing them for about 2 to 4 days. to be.

In other words, the manufacturing process of soy sauce crab sauce is to immerse crabs in soy sauce and age them for 1 to 2 days, separate the crabs from soy sauce, boil the soy sauce, and immerse the crabs in this month's soy sauce again and ferment them for 1 to 2 days to make soy sauce crab sauce manufacture

At this time, if you use garlic, dry whole red pepper, and alcohol boiled in the soy sauce used for making soy sauce crab sauce, it becomes a more savory crab sauce.

However, the soy sauce crab prepared according to the method of manufacturing soy sauce crab according to the prior art as described above was only salted or added with a little alcohol to remove the fishy smell of crab and the burnt taste from soy sauce. Because of this, the crab sauce is salty and also causes some consumers to feel rejected due to problems such as a burnt taste and smell.

In addition, this traditional soy sauce crab manufacturing method has the disadvantage that the manufacturing process is cumbersome because soy sauce must be boiled two or three times, cooled, and then poured repeatedly. not.

1. Registered Patent No. 10-0898495 'Method of making crab sauce using deep sea water and soy sauce' 2. Registered Patent No. 10-1456647 'Manufacturing Method of Turmeric Soybean Paste and Soy Sauce'

An object of the present invention is to provide soy sauce for soy sauce crab sauce with high storage stability and soy sauce crab sauce prepared using the same while reducing the fishy taste and aroma peculiar to crab using turmeric ripening liquid.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by those skilled in the art from the description below. There will be.

In order to achieve the above object, the manufacturing method of soy sauce for soy sauce crab of the present invention is a first step of preparing a mixed solution by mixing soy sauce and purified water, the mixed solution of the first step, soju, cider, garlic, ginger, kelp Second step of preparing boiled liquid 1 by adding mihyang, red pepper seeds, dried red pepper, Cheongyang pepper, onion, cinnamon, starch syrup, and Miwon, and third step of preparing boiled liquid 2 by adding plum to the boiled liquid 1 and boiling again 4th step of preparing turmeric ripening liquid by adding deep sea water to turmeric and aging it, and filtering the boiled liquid 2 to prepare a filtrate, then adding the turmeric ripening liquid of the 4th step to the filtrate and mixing to make crab sauce It is characterized by including the fifth step of preparing soy sauce for use.

Another present invention soy sauce for soy sauce crab is characterized in that it is prepared by the above manufacturing method, more preferably 50 to 55% by weight of purified water, 25 to 30% by weight of soy sauce, 2 to 5% by weight of soju, 2 to 5% by weight of cider %, Garlic 0.1~1% by weight, Ginger 0.1~1% by weight, Kelp 0.1~1% by weight, Flavor 0.1~1% by weight, Red pepper seed 0.1~1% by weight, Dried red pepper 0.1~1% by weight, Cheongyang pepper 1~2 7-10 wt% onion, 0.1-1 wt% cinnamon, 5-10 wt% starch syrup, 2-5 wt% apricot, 0.1-1 wt% Miwon, 0.1-1 wt% turmeric ripening liquid characteristic.

Another present invention, soy sauce crab is characterized in that it is prepared by putting the trimmed crab in the soy sauce for soy sauce crab sauce and aging it for 1 to 2 days at 0 to 4 ° C.

According to the present invention, soy sauce for soy sauce crab sauce with high storability and at the same time reducing the fishy taste and aroma peculiar to crab using turmeric aging liquid and soy sauce crab sauce prepared using the same are provided.

1 is a diagram showing a step-by-step manufacturing method of soy sauce for soy sauce crab of the present invention.

Hereinafter, preferred embodiments and experimental examples of the present invention will be described in detail with reference to the accompanying drawings, and detailed descriptions of known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted.

As shown in Figure 1, the manufacturing method of soy sauce for soy sauce crab of the present invention is described in detail as follows.

One. Step 1 ; Preparation of mixed solution (S10)

In this step, first, soy sauce and purified water are mixed in a weight ratio of 1: 1.5 to 2.5 to prepare a mixed solution.

To explain, the most important thing in crab production is salinity control. In other words, if the salinity is too strong, the crab meat is too salty and difficult to eat, and if the salinity is too low, storage is not easy and there is a risk of corruption.

Therefore, in this step, soy sauce and purified water are mixed in a weight ratio of 1: 1.5 to 2.5 and prepared in the form of a mixed solution.

2. step 2 ; Preparation of boiled liquid 1 (S20)

In this step, the mixed solution of the first step, soju, cider, garlic, ginger, kelp, mihyang, red pepper seeds, dried red pepper, Cheongyang pepper, onion, cinnamon, starch syrup, and miwon are added and first boiled to prepare boiled liquid 1 to be.

To explain, since each ingredient contains active ingredients, it is to extract them through a boiling process, and more preferably, to prepare boiled liquid 1 by boiling at 100 ~ 150 ℃ for about 1 hour ~ 1 hour 20 minutes. good.

When boiled at less than 100 ℃ or less than 1 hour, the active ingredients are not sufficiently extracted, and the savory taste of soy sauce for crab sauce is reduced. This is because it becomes too strong and it is difficult to easily ingest the crab itself.

In addition, in this step, the mixing ratio of each of the above materials is important.

In other words, based on 100 parts by weight of the mixture, 3 to 4 parts by weight of soju, 3 to 4 parts by weight of cider, 1 to 2 parts by weight of garlic, 1 to 2 parts by weight of ginger, 1 to 2 parts by weight of kelp, 1 to 2 parts by weight of mihyang 1-2 parts by weight of pepper seeds, 1-2 parts by weight of dried red pepper, 2-3 parts by weight of Cheongyang pepper, 10-11 parts by weight of onion, 1-2 parts by weight of cinnamon, 7-8 parts by weight of starch syrup, 1-2 parts by weight of Miwon It is best to make it a mixed composition by weight.

This corresponds to the inventors of the present invention researching several times to develop an optimal recipe in order to properly express the savory taste in harmony with the crab's unique taste. There is a risk of becoming

3. Step 3 ; Preparation of boiled liquid 2 (S30)

In this step, it is characterized in that the boiled liquid 1 is put into the boiled liquid and boiled to prepare the boiled liquid 2.

To explain, plums have more protein, lipids, and minerals than other fruits, and ash is an important strong alkaline food with more ash than walnuts and figs, especially beneficial nutrients such as calcium, iron, and phosphorus, as well as 3.2 to 3.4% of natural citric acid. contains to make the blood of the human body weakly alkaline and healthy, and picric acid improves the function of the liver.

As for the pharmacological properties of these plums, it is known that there is an effect of improving the constitution due to antibacterial action, anti-allergic action, and weak alkalinity by blood purifying action.

However, it has been reported that the seeds contained in the plums have some toxicity. Therefore, when plums are mixed with the above ingredients and boiled, there is a risk that hazardous elements may be extracted together from unseparated plum seeds. It is a great feature to make it easy to store after manufacturing soy sauce crab.

Although plum extract or plum extract is used in the general manufacturing process of making soy sauce crab sauce, it has less antibacterial activity than the introduction of plum itself, so that the desired efficacy of the present invention cannot be obtained.

Therefore, in this step, the plums must be washed and used as they are, and more preferably, 1 to 1.5 kg of plums are added per 80 liters of the boiled liquid 1 and boiled at 100 to 150 ° C for 60 to 80 minutes to prepare boiled liquid 2 .

This is a manufacturing condition for deriving only the active ingredients of the plum itself, and when less than 1 kg of plum per 80 liters of the boiled liquid 1 is added, the active ingredient exhibiting antibacterial activity is not sufficiently extracted, so that the desired efficacy of the present invention may not be obtained. When adding more than 1.5 kg of plum per 80 liters of boiled liquid 1, the increased extraction amount of active ingredients according to the excess content is not confirmed, compared to the application of 1.5 kg of plum.

In addition, when boiled at less than 100 ℃ or less than 60 minutes, the effective ingredients are not sufficiently extracted, making it difficult to store, and when boiled at more than 150 ℃ or more than 80 minutes, the plum seeds themselves have There is a risk that the elements will be extracted together, and the sour taste of the plum itself will be felt, rather reducing the marketability of soy sauce for crab sauce.

4. Step 4 ; Manufacture of turmeric ripening liquid (S40)

In this step, in order to exhibit higher antibacterial activity, it is characterized by adding deep sea water to turmeric and aging it to prepare a turmeric aged liquid.

To explain, turmeric (curcuma longa) refers to the tuberous root of a related plant containing 3.5% by weight of curcumin (yellow pigment), and there is a report that turmeric itself prevents odor due to these components, and also deterioration It is known to contain active ingredients that can improve the shelf life of the product by preventing

However, turmeric has a unique scent, so when boiled with the above ingredients, the scent is too strong and rather gives consumers a sense of rejection.

Therefore, it is most preferred that the turmeric is pre-aged and used in a matured liquid state. At this time, it is important to apply deep sea water rather than general purified water when the turmeric is aged.

Deep sea water is usually referred to as deep sea water in the sea below 200 m. Unlike surface sea water, photosynthetic action does not occur because sunlight does not reach, so plankton and life forms do not proliferate, so the concentration of nutrients is high and the water temperature is high. There are no contaminants present in surface seawater because it is not mixed with surface seawater due to the difference in density according to the density. material that exists

As described above, the main purpose of the present invention is to reduce the fishy taste and aroma unique to crab and to increase the storage stability of soy sauce crab sauce. In this step, only active ingredients of turmeric and deep sea water showing the above efficacy In order to prevent the loss of these active ingredients, it is applied to the present invention in the form of a matured liquid by aging separately rather than using together with the various materials described above.

At this time, 30 to 50 ml of deep sea water per 40 g of turmeric is added and aged at 10 to 20 ° C for 5 to 6 hours to produce a turmeric ripening liquid. It is somewhat insufficient to reduce the fishy taste and aroma of , and when it exceeds 50 ml, the effect of the excess content does not appear significant and becomes meaningless.

In addition, when aging at less than 10 ° C or less than 5 hours under the above aging conditions, the active ingredients of turmeric are not sufficiently extracted, making it difficult to obtain the desired effect of the present invention, and when the temperature exceeds 20 ° C or exceeds 6 hours, this is also Significance of the effect according to the excess condition does not appear, making it meaningless.

5. Step 5; Manufacture of soy sauce for crab sauce (S50)

In this step, finally, after filtering the boiled liquid 2 to prepare a filtrate, the turmeric ripening liquid of the fourth step is added to the filtrate and mixed to prepare soy sauce for crab sauce.

To explain, the purpose of the present invention is achieved by maximally applying the efficacy of the final turmeric ripening liquid, and the filtrate and the turmeric ripening liquid must be mixed in a specific ratio and applied to crab production as it is without boiling. .

In other words, 0.05 to 0.5 ml of the turmeric ripening liquid of the fourth step per 50 ml of the filtrate is added and mixed to prepare soy sauce for crab sauce, the content of the turmeric ripening liquid per 50 ml of the filtrate is 0.05 ml If it is contained less than 0.5 ml, the content is too small to obtain the desired effect of the present invention, and if it exceeds 0.5 ml, consumers' preference is rather reduced due to the unique scent of turmeric itself.

Soy sauce for crab sauce of the present invention prepared through the above manufacturing method is more preferably 50 to 55% by weight of purified water, 25 to 30% by weight of soy sauce, 2 to 5% by weight of soju, 2 to 5% by weight of cider, garlic 0.1 to 1% by weight, ginger 0.1 to 1% by weight, kelp 0.1 to 1% by weight, flavor 0.1 to 1% by weight, red pepper seed 0.1 to 1% by weight, dried red pepper 0.1 to 1% by weight, Cheongyang red pepper 1 to 2% by weight, It is characterized in that it is composed of onion 7-10% by weight, cinnamon 0.1-1% by weight, starch syrup 5-10% by weight, plum 2-5% by weight, miwon 0.1-1% by weight, turmeric ripening liquid 0.1-1% by weight, Through this weight range, the crab's unique aroma and taste are almost absent and storage is easy, and if it is out of this range, there is a risk that the desired effect of the present invention will not be obtained.

The soy sauce for crab sauce constructed as described above is applied when making actual soy sauce crab sauce. As an example, it is preferable to prepare the crab by putting the trimmed crab in soy sauce for soy sauce crab sauce and aging it at 0 to 4 ° C. for 1 to 2 days.

This is a manufacturing condition for the soy sauce for soy sauce permeates into the crab to enhance the taste of the soy sauce crab to the best level, and the soy sauce crab prepared through the above aging can be stored for up to 30 days without any additional chemical additives. distribution is possible.

In other words, the existing method of making soy sauce crab requires a process of boiling and pouring soy sauce, so there is a hassle in the manufacturing process. Since it does not require a boiling process, it has the advantage of being able to quickly make soy sauce crab.

Hereinafter, the present invention will be described in more detail with examples and experimental examples, but these examples and experimental examples are for illustrative purposes only and are not intended to limit the protection scope of the present invention.

<Example 1> Preparation of soy sauce for soy sauce crab of the present invention

First, a mixed solution was prepared by mixing soy sauce and purified water in a weight ratio of 1:2.

30g of soju, 30g of cider, 10g of garlic, 10g of ginger, 10g of kelp, 10g of mihyang, 10g of red pepper seeds, 10g of dried pepper, 20g of cheongyang pepper, 100g of onion, 10g of cinnamon, 70g of starch syrup, and 10g of Miwon were added to 1000g of the mixture prepared above. Boiled at 100 ℃ for about 1 hour to prepare a boiled liquid 1.

Boiled liquid 2 was prepared by putting 1400 g of plums in 80 ℓ of the boiled liquid 1 and boiling at 100 ° C. for 60 minutes.

Turmeric ripening liquid was prepared by adding 4 liters of deep sea water to 4 kg of turmeric and aging it at 10 ° C for 6 hours.

After filtering the boiled liquid 2 to prepare a filtrate, 0.5 ℓ of the turmeric ripening liquid of the fourth step was added to 50 ℓ of the filtrate and boiled at 100 ° C. for about 10 minutes to prepare soy sauce for crab sauce.

<Example 2> Preparation of soy sauce crab 1 of the present invention

After immersing the trimmed blue crab in soy sauce 1 for soy sauce crab sauce prepared in Example 1 so that it is completely immersed, it was aged at 4 ° C. for 48 hours to prepare soy sauce crab sauce 1 of the present invention.

<Comparative Example 1> Soy Sauce Crab 2 Manufacturing

Soy Sauce 500g, Deep Sea Water 500g, Soju 30g, Cider 30g, Garlic 10g, Ginger 10g, Kelp 10g, Mihyang 10g, Red Pepper Seed 10g, Dried Red Pepper 10g, Cheongyang Red Pepper 20g, Onion 100g, Cinnamon 10g, Starch Syrup 70g, Miwon 10g, Plum Extract After mixing 30g and 10g of turmeric, boil it at 100℃ for 2 hours to prepare soy sauce for crab sauce, then soak the trimmed blue crab in it so that it is completely immersed, and then age it at 4℃ for 48 hours to prepare soy sauce crab sauce 2 did

<Comparative Example 2> Soy Sauce Crab 3 Manufacturing

It was prepared in the same way as in Example 2, but soy sauce crab 3 was prepared by applying purified water instead of the deep sea water.

<Comparative Example 3> Manufacture of soy sauce crab 4

Ganjang crab 4 was prepared in the same manner as in Example 2, except for the turmeric aging liquid.

<Comparative Example 4> Manufacture of soy sauce crab 5

Ganjang crab 5 was prepared in the same manner as in Example 2, except for the mash.

<Experimental Example 1> Sensory test

A sensory test was performed on soy sauce crab 1 of Example 2 and soy sauce crab of Comparative Examples 1 to 4.

At this time, for each group, the taste, aroma, and overall preference were evaluated at the second week, and the storage period was also confirmed.

For the sensory test, a total of 40 adult men and women in their teens to 70s, 10 each by age group, were selected in consideration of age and gender, and then the subjects were selected using a 5-point scale (0: very bad, 1: bad, 2 points). : average, 3 points: okay, 4 points: good, 5 points: very good).

The storage institution prepared soy sauced crab and measured the number of general bacteria at a total of 4 weeks. 25 g of each sample was taken, put into a filter bag with 225 ml of sterilized physiological saline (0.85% NaCl), and stomached for 2 minutes. 1 ml of this was taken, mixed with shaking for 15 seconds, and diluted 10-fold with 0.85% NaCl. Some of them were smeared (50 ul each) on PCA (Plate count agar) medium, dispersed with a spreader, and incubated at 35 ° C for 48 hours, and evaluated according to the number of general bacteria.

As a result, it was shown in Table 1 below.

overall sign color incense taste texture Normal bacterial count (cfu/g) Example 2 4.7 4.5 4.3 4.6 4.4 1.2 X 10 Comparative Example 1 1.6 2.6 0.9 - 0.1 1.5 X 106 Comparative Example 2 2.7 2.6 1.5 2.8 2.1 2.4 X 104 Comparative Example 3 1.9 2.3 1.1 - 1.1 3.1 X 105 Comparative Example 4 2.9 3.4 2.1 3.0 2.9 2.2 X 104

As shown in Table 1, soy sauce crab 1 of Example 2 of the present invention was maintained as it was aged even after 2 weeks of storage, and the texture was good, so the overall preference was high. Even at the time point, there was almost no normal bacterial count, so it was judged that it could be sold without microbial deterioration for up to 2 months in the case of refrigerated distribution.

On the other hand, it was confirmed that soy sauce crab 2 of Comparative Example 1 put all the ingredients at once and heated to prepare soy sauce for crab sauce, so that the functional role of the materials showing antibacterial activity disappeared and actually deteriorated from the 4th day.

Ganjang crab 3 of Comparative Example 2 introduced purified water instead of deep sea water. Antibacterial activity due to turmeric and apricot was somewhat shown, but the retention period of antibacterial activity was short, and the degree of decrease in the unique taste and aroma of crab was low, so the overall preference It was confirmed that appeared very low.

Ganjang crab 4 of Comparative Example 3 was crab sauce to which the turmeric aging solution was not applied, and it was confirmed that the antibacterial activity was weak and deteriorated after 7 days.

Ganjang crab 5 of Comparative Example 4 was prepared with the exception of plums, and the antibacterial activity was somewhat lower and the shelf life was lower than that of Example 2, so it was confirmed that the overall preference was low from the second week.

In this way, in order to reduce the fishy taste and aroma unique to crab and at the same time to produce soy sauced crab with high shelf life, the desired effect of the present invention must be produced only through the composition of the present invention, mixing ratio, and specific manufacturing process. was found to be possible.

The above present invention has been looked at with a focus on preferred embodiments and experimental examples, and those skilled in the art in the technical field to which the present invention belongs can implement other forms of the detailed description of the present invention within the essential technical scope of the present invention. examples can be implemented. Here, the essential technical scope of the present invention is shown in the claims, and all differences within the equivalent range should be construed as being included in the present invention.

Claims (4)

A first step of preparing a mixed solution by mixing soy sauce and purified water;
Add the mixed solution of the first step, soju, cider, garlic, ginger, kelp, mihyang, red pepper seeds, dried red pepper, Cheongyang red pepper, onion, cinnamon, starch syrup, and Miwon. Based on 100 parts by weight of the mixture, 3 to 4 parts by weight of soju, 3 to 4 parts by weight of cider, 1 to 2 parts by weight of garlic, 1 to 2 parts by weight of ginger, 1 to 2 parts by weight of kelp, 1 to 2 parts by weight of mihyang, red pepper seeds 1-2 parts by weight, dried red pepper 1-2 parts by weight, Cheongyang pepper 2-3 parts by weight, onion 10-11 parts by weight, cinnamon 1-2 parts by weight, starch syrup 7-8 parts by weight, Miwon 1-2 parts by weight A second step of preparing boiled liquid 1 by boiling;
A third step of preparing boiled liquid 2 by putting 1 to 1.5 kg of plum per 80 liters of boiled liquid 1 and boiling at 100 to 150 ° C for 60 to 80 minutes;
A fourth step of preparing a turmeric ripening liquid by adding 30 to 50 ml of deep sea water per 40 g of turmeric and aging at 10 to 20 ° C for 5 to 6 hours;
A fifth step of preparing soy sauce for crab sauce by filtering the boiled liquid 2 to prepare a filtrate, adding 0.05 to 0.5 ml of the turmeric ripening liquid of the fourth step per 50 ml of the filtrate and mixing it. sign,
Method for producing soy sauce for soy sauce crab.
Produced by the method of claim 1,
Soy sauce for soy sauce crab.
According to claim 2,
Purified water 50-55 wt%, soy sauce 25-30 wt%, soju 2-5 wt%, cider 2-5 wt%, garlic 0.1-1 wt%, ginger 0.1-1 wt%, kelp 0.1-1 wt%, flavor 0.1 to 1% by weight, red pepper seeds 0.1 to 1% by weight, dried red pepper 0.1 to 1% by weight, cheongyang red pepper 1 to 2% by weight, onion 7 to 10% by weight, cinnamon 0.1 to 1% by weight, starch syrup 5 to 10% by weight, It is characterized by consisting of 2 to 5% by weight of plum, 0.1 to 1% by weight of Miwon, and 0.1 to 1% by weight of turmeric ripening liquid.
Soy sauce for soy sauce crab.
It is characterized in that it is prepared by putting the trimmed crab in the soy sauce for soy sauce for crab sauce of claim 2 or 3 and aging it for 1 to 2 days at 0 to 4 ° C.
Soy Crab.

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