KR102509364B1 - Soy Sauce and Manufacturing Method Thereof - Google Patents

Abstract

The present invention relates to soy sauce and a method for manufacturing the same, and more particularly, to soy sauce which maintains the unique taste of soy sauce, improves flavor and appearance by using fermented vinegar and apple concentrate, and improves health at the same time, and manufacturing the same It's about how.
According to the present invention, brewed soy sauce and fermented vinegar are mixed at a ratio of 0.5 to 1.5: 0.5 to 1.5, 20 to 24 parts by weight of the first soy sauce base, and brewed soy sauce and apple concentrate are mixed at a ratio of 4.5 to 5.5: 1.5 to 2.5. Soy sauce base mixing step of putting 7 to 10 parts by weight of a second soy sauce base into a container and then stirring; A soy sauce base homogenization step in which a soy sauce base mixture formed by stirring the first to second soy sauce bases is added to 40 to 44 parts by weight of purified water, diluted, and then stirred to homogenize; Heating and stirring step of heating and stirring the homogenized soy sauce base mixture; And, a sterilization and cooling step of sterilizing the heated and stirred soy sauce base mixture at a low temperature of 100 ° C. or less for 10 to 30 minutes and then cooling it at room temperature. Soy sauce can be provided.

Description

Soy Sauce and Manufacturing Method Thereof

The present invention relates to soy sauce and a method for manufacturing the same, and more particularly, to soy sauce which maintains the unique taste of soy sauce, improves flavor and appearance by using fermented vinegar and apple concentrate, and improves health at the same time, and manufacturing the same It's about how.

Soy Sauce is a seasoning added to enhance the aroma and taste of food. Proteins, carbohydrates and other components contained in soybeans are decomposed by microorganisms into amino acids, sugars, protein peptides and other low-molecular compounds. This adds to the rich taste and aroma.

Sauce is derived from 'salsus', which means 'salt water' in Latin, and is a general term for liquid or semi-liquid seasonings that are added to or poured on food to give it taste or color.

Such a sauce serves to enhance the overall taste of food by adding flavor to food or by making the taste of ingredients stand out even more.

In addition, sauces create various flavors according to the manufacturing process or ingredients, and can be classified in various ways by the purpose of use, the ingredients used, the color created, and the use of basic sauces. In case, it is divided into cooking and dining.

Sauce for cooking is made by the cook each time it is cooked, and it is largely divided into basic sauce, applied sauce, and other sauces according to the ingredients and cooking method. Veloute sauce suitable for fish dishes, Allemande sauce, a white sauce suitable for boiled dishes, especially vegetable dishes, Supreme sauce mainly used for chicken dishes, vegetables and eggs as a white sauce Bechamel sauce, which is used in fish and shrimp dishes and is an ingredient in croquettes, Tomato Sauce, which is a reddish-brown sauce widely used in fish fry and noodle dishes, and a Spanish-style brown sauce with a rich taste There is Espagnoll Sauce used in cooking.

On the other hand, table sauces include Worcestershire sauce, pork cutlet sauce, anchovy sauce, chili sauce, Tabasco sauce, tomato ketchup and mayonnaise sauce. It is made by adding sweeteners such as table salt, vinegar and sugar as the main ingredient, and spices to create a spicy taste.

Vinegar in chili sauce usually refers to a representative seasoning with a unique aroma and sour taste containing small amounts of volatile and nonvolatile organic acids, sugars, amino acids, esters, etc., and is divided into synthetic vinegar and brewing vinegar according to the manufacturing method.

Synthetic vinegar (glacial acetic acid) is made by a chemical method, and was once used as vinegar for eating naengmyeon or food in restaurants in Korea. are doing

Brewed vinegar, also called fermented vinegar, is vinegar made by fermenting grains or fruits as the main ingredient. It is divided into alcoholic vinegar and natural fermented vinegar. Naturally fermented vinegar is vinegar that has been aged for a long time with only grains or fruits through natural fermentation.

As is well known, naturally fermented vinegar not only contains large amounts of sugar, protein, dietary fiber (pectin, etc.), vitamins and minerals from grains and fruits, but also contains amino acid peptides and polysaccharides produced by decomposition through fermentation. It is known to be beneficial for health promotion, prevent adult diseases such as arteriosclerosis and high blood pressure, inhibit cholesterol synthesis, reduce body fat, and recover from fatigue.

Recently, Korean Patent No. 10-1662147 (Soy Sauce Using Mulberry Vinegar), Korean Patent No. 10-1507820 (Method of Manufacturing Soy Sauce Using Fermented Hwangchil Tree) targeting consumers' colorful tastes, etc. As described above, soy sauces with various fermented vinegars are being developed.

Republic of Korea Patent Registration No. 10-1662147 (2016.10.06.) Republic of Korea Patent Registration No. 10-1507820 (2015.04.07.)

An object of the present invention is to provide soy sauce and a method for manufacturing the same, which can improve flavor and appearance by using fermented vinegar while maintaining the unique taste of soy sauce and improve health at the same time.

The objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the present invention, brewed soy sauce and fermented vinegar are mixed in a ratio of 0.5 to 1.5: 0.5 to 1.5, 20 to 24 parts by weight of the first soy sauce base, brewed soy sauce and apple concentrate 4.5 to 5.5: 1.5 Soy sauce base mixing step of mixing 7 to 10 parts by weight of the second soy sauce base mixed at a ratio of ~ 2.5 into a container and then stirring; A soy sauce base homogenization step in which a soy sauce base mixture formed by stirring the first to second soy sauce bases is added to 40 to 44 parts by weight of purified water, diluted, and then stirred to homogenize; Heating and stirring step of heating and stirring the homogenized soy sauce base mixture; And, a sterilization and cooling step of sterilizing the heated and stirred soy sauce base mixture at a low temperature of 100 ° C. or less for 10 to 30 minutes and then cooling it at room temperature. Soy sauce can be provided.

Here, the fermented vinegar is characterized in that malt ginger fermented vinegar mixed with malt fermented vinegar and ginger fermented vinegar in a ratio of 3.5 to 4.5: 0.5 to 1.5.

In addition, the fermentation vinegar is brown rice fermentation vinegar, apple fermentation vinegar, lemon fermentation vinegar, grape fermentation vinegar, pineapple fermentation vinegar, apricot fermentation vinegar, persimmon vinegar, plum fermentation vinegar, pear fermentation vinegar, coconut fermentation vinegar, sugarcane fermentation vinegar and ginkgo biloba It is characterized in that at least one selected from fermented vinegar is further mixed.

At this time, the malt fermentation vinegar, the malt fermentation vinegar, the malt preparation step of washing and crushing the malt, the mixing step of 50 to 80 parts by weight of sugar with 100 parts by weight of the pulverized malt and leaving it for 48 to 64 hours, Sugar content control step of adjusting the mixture to a sugar content of 60 to 80 brix, aging step of filtering the mixture with the sugar content adjusted to remove solids and aging at 20 ° C or less for 180 days or more, 0.01 to 0.05 weight of yeast per 100 parts by weight of the aged mixture A fermentation step of alcohol fermentation for 10 to 15 days at 20 to 30 ° C after adding part, an alcohol content adjustment step of adjusting the alcohol content to 7 to 12 v / v%, and acetic acid bacteria included in 100 parts by weight of the alcohol fermented broth. 15 to 25 parts by weight of the prepared seed is added, fermented with acetic acid at 25 to 35 ° C for 28 to 56 days, and then subjected to a fermentation broth aging step of aging the fermentation broth at a low temperature for 5 to 10 days at 1 to 5 ° C. Characterized in that it is prepared.

In addition, the ginger fermented vinegar, the ginger preparation step of washing and cutting the ginger, mixing 50 to 80 parts by weight of sugar with 100 parts by weight of the sliced ginger and leaving it for 48 to 64 hours, A sugar level adjustment step of adjusting a mixture to a sugar content of 40 to 55 brix, a aging step of filtering the sugar content adjusted mixture to remove solids and aging at 20 ° C or less for 180 days or more, 0.01 to 0.05 yeast per 100 parts by weight of the aged mixture A fermentation step in which parts by weight are added and alcoholic fermentation is performed at 20 to 30 ° C. for 15 to 25 days;

Adjusting the alcohol content of the fermented fermentation broth to 6 to 9 v/v% of alcohol content and adding 15 to 25 parts by weight of seed to 100 parts by weight of the fermented fermentation broth adjusted to the alcohol content and performing acetic acid fermentation at 25 to 35 ° C. for 25 to 40 days , It is characterized in that it is prepared through a fermentation broth maturation step of aging the fermentation broth for 3 to 5 months at 20 ° C or less.

On the other hand, the apple concentrate is washed for 5 to 10 minutes by washing apples in purified water in which sodium bicarbonate (NaHCO3) is dissolved in a concentration of 3 to 5 (w / w)% and a temperature range of 25 to 35 ° C. It is characterized in that it is an apple concentrate aged by pulverizing apples with the peel and then heating for 1 hour to have a sugar content of 25 to 30 brix.

In addition, in the present invention, 12 to 15 parts by weight of sugar, 4 to 6 parts by weight of mirin, 3 to 5 parts by weight of rice wine, 1 to 2 parts by weight of a seasoning base, caramel color to the soy sauce base mixture heated and stirred after the heating and stirring step It is characterized in that it further comprises a; additive addition step of stirring by adding 0.05 to 0.1 parts by weight.

In addition, the present invention can provide soy sauce prepared by the above-described manufacturing method in order to achieve the above object.

The present invention has the advantage that while maintaining the unique taste of soy sauce, the flavor and appearance can be improved by using fermented vinegar, and at the same time, health can be improved.

1 is a flow chart showing a method for producing soy sauce according to the present invention.
Figure 2 is a flow chart showing a method for producing malt fermented vinegar according to the present invention.
Figure 3 is a flow chart showing a manufacturing method of ginger fermented vinegar according to the present invention.

Advantages and features of the present invention, and methods of achieving them, will become clear with reference to the detailed description of the following embodiments taken in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various different forms, only these embodiments make the disclosure of the present invention complete, and common knowledge in the art to which the present invention belongs. It is provided to fully inform the holder of the scope of the invention, and the present invention is only defined by the scope of the claims.

With reference to the accompanying drawings below, specific details for the practice of the present invention will be described in detail. Like reference numbers refer to like elements, regardless of drawing, and "and/or" includes each and every combination of one or more of the recited items.

Although first, second, etc. are used to describe various components, these components are not limited by these terms, of course. These terms are only used to distinguish one component from another. Accordingly, it goes without saying that the first component mentioned below may also be the second component within the technical spirit of the present invention.

Terms used in this specification are for describing the embodiments and are not intended to limit the present invention. In this specification, singular forms also include plural forms unless specifically stated otherwise in a phrase. As used herein, "comprises" and/or "comprising" does not exclude the presence or addition of one or more other elements other than the recited elements.

Unless otherwise defined, all terms (including technical and scientific terms) used in this specification may be used in a meaning commonly understood by those of ordinary skill in the art to which the present invention belongs. In addition, terms defined in commonly used dictionaries are not interpreted ideally or excessively unless explicitly specifically defined.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart showing a method for producing soy sauce according to the present invention.

1, the method of manufacturing soy sauce according to the present invention includes a soy sauce base mixing step (S10), a soy sauce base homogenization step (S20), a heating and stirring step (S30), an additive addition step (S40), a sterilization cooling step (S50) includes

First, in the soy sauce base mixing step (S10), a first soy sauce base in which brewed soy sauce and fermented vinegar are mixed at a ratio of 0.5 to 1.5: 0.5 to 1.5, brewed soy sauce and apple concentrate at a ratio of 4.5 to 5.5: 1.5 to 2.5 In the step of stirring after putting the second soy sauce base mixed with into a container, 20 to 24 parts by weight of the first soy sauce base and 7 to 10 parts by weight of the second soy sauce base are mixed.

Here, the brewed soy sauce includes defatted soybeans, wheat (wheat), sea salt, other fructose, and alcohol, and by using defatted soybeans from which fat is removed, the protein content is high, and many proteins are decomposed to improve the umami of soy sauce. there is.

In addition, the first soy sauce base is a mixture of brewed soy sauce and fermented vinegar at a ratio of 0.5 to 1.5: 0.5 to 1.5, and the second soy sauce base is brewed soy sauce and apple concentrate at a ratio of 4.5 to 5.5: 1.5 to 2.5. As a mixture, the first to second soy sauce bases are liquid soy sauce bases.

The fermented vinegar is a naturally fermented vinegar that has been aged for a long time with only grains or fruits through natural fermentation. It is effective in improving immunity, such as removing active oxygen, preventing aging, blood circulation, and preventing cancer.

Malt is a grain of barley germinated by applying moisture, temperature, and oxygen to unhulled barley. Mainly in the liquor industry, barley is poured with water at an appropriate temperature and germinated for about 3 days. It has a blood sugar enhancing effect and prevents various cardiovascular diseases. Since it has an excellent detoxification effect, it is possible to improve the health promotion effect through soy sauce consumption by using the malt fermented vinegar prepared by fermenting malt.

Here, the malt fermented vinegar is a malt preparation step (S110) of washing and crushing malt, a stationary step (S120) of mixing 50 to 80 parts by weight of sugar with 100 parts by weight of the chopped ginger and leaving it for 48 to 64 hours, A sugar content control step of adjusting the settled mixture to a sugar content of 60 to 80 brix (S130), a aging step of filtering the sugar content adjusted mixture to remove solids and aging at 20 ° C or less for 180 days or more (S140), the aged A fermentation step (S150) of adding 0.01 to 0.05 parts by weight of yeast or 10 to 15 parts by weight of yeast to 100 parts by weight of the mixture and performing alcohol fermentation at 20 to 30 ° C. for 10 to 15 days (S150). After adjusting the frequency to v% (S160) and adding 15 to 25 parts by weight of the seed plant containing acetic acid bacteria to 100 parts by weight of the fermentation broth with the adjusted frequency, and fermenting with acetic acid at 25 to 35 ° C. for 28 to 56 days, the It may be prepared through a fermentation broth aging step (S170) of aging the fermentation broth fermented with acetic acid at 1 to 5 ° C. for 5 to 10 days.

On the other hand, as is well known, ginger is an important food material widely used not only in Korea but also in other countries. It has a unique spicy taste and aroma, warms the body, has a bactericidal effect, an anti-inflammatory effect, promotes appetite and helps digestion and absorption. Since it has various effects such as ginger, it is possible to further improve the health promotion effect through soy sauce eating by using the ginger fermented vinegar prepared by fermenting ginger.

Here, the ginger fermented vinegar is a ginger preparation step (S210) of washing and cutting ginger, mixing 50 to 80 parts by weight of sugar with 100 parts by weight of the chopped ginger and leaving it for 48 to 64 hours (S220), A sugar content control step (S230) of adjusting the settled mixture to a sugar content of 40 to 55 brix, a aging step (S240) of filtering the sugar content-adjusted mixture to remove solids and aging for 180 days or more at 20 ° C or less (S240), the aging A fermentation step (S250) of adding 0.01 to 0.05 parts by weight of yeast or 10 to 15 parts by weight of yeast to 100 parts by weight of the mixture and alcoholic fermentation at 20 to 30 ° C. for 15 to 25 days (S250), the alcohol fermented fermentation broth having an alcohol content of 6 to 9v After adjusting the frequency to /v% (S260) and adding 15 to 25 parts by weight of the seed plant to 100 parts by weight of the fermented liquid with the adjusted alcohol content and fermenting with acetic acid at 25 to 35 ° C. for 25 to 40 days, the acetic acid fermented fermentation broth It can be prepared through a fermentation broth aging step (S270) of aging for 3 to 5 months at 20 ° C or less.

Preferably, the fermented vinegar according to the present invention is malt ginger fermented vinegar mixed with malt fermented vinegar and ginger fermented vinegar, has the efficacy of malt and ginger, and the malt vinegar primarily reduces the unique flavor of ginger, and further Fermented vinegar mixed with can be reduced secondarily.

Here, the malt ginger fermented vinegar used as the fermented vinegar is a mixture of the malt fermented vinegar and the ginger fermented vinegar in a weight ratio of 3.5 to 4.5: 0.5 to 1.5, and the unique spicy taste and aroma of the ginger contained therein. In order to reduce the reluctance to, fermented vinegar produced by naturally fermenting brown rice, lemon, grape, pineapple, apricot, persimmon, plum, pear, coconut, sugarcane, ginkgo, etc., that is, the same manufacturing process as the ginger fermented vinegar Fermented brown rice vinegar, apple fermented vinegar, lemon fermented vinegar, grape fermented vinegar, pineapple fermented vinegar, apricot fermented vinegar, persimmon vinegar, plum fermented vinegar, pear fermented vinegar, coconut fermented vinegar, sugar cane fermented vinegar and ginkgo biloba fermented One type selected from vinegar may be additionally mixed and used.

At this time, brown rice fermented vinegar, apple fermented vinegar, lemon fermented vinegar, grape fermented vinegar, pineapple fermented vinegar, apricot fermented vinegar, persimmon vinegar, plum fermented vinegar, pear fermented vinegar, coconut fermented vinegar, sugar cane mixed with malt ginger fermented vinegar If fermented vinegar or ginkgo fermented vinegar is mixed at a weight ratio of 1:0.2 and is higher than 0.2, the unique flavor and appearance of the malt ginger fermented vinegar may be weakened.

Here, the first soy sauce base is prepared by mixing malt ginger fermented vinegar and ginger fermented vinegar in a weight ratio of 4:1, and the malt ginger fermented vinegar and apple fermented vinegar, which is the selected one type of vinegar, are mixed into 1 : After preparing fermented vinegar by mixing at a weight ratio of 0.2, brewed soy sauce and fermented vinegar are mixed and stirred at a weight ratio of 0.5 to 1.5: 0.5 to 1.5.

In addition, the fermented vinegar is malt fermented vinegar, ginger fermented vinegar and brown rice fermented vinegar, apple fermented vinegar, lemon fermented vinegar, grape fermented vinegar, pineapple fermented vinegar, apricot fermented vinegar, persimmon vinegar, plum fermented vinegar, pear fermented vinegar, coconut fermented vinegar It is prepared by additionally mixing at least one selected from vinegar, sugar cane fermented vinegar, and ginkgo fermented vinegar, and only the edible of the fermented vinegar helps to improve health.

Next, the second soy sauce base is prepared by mixing and stirring brewed soy sauce and apple concentrate at a ratio of 4.5 to 5.5: 1.5 to 2.5.

On the other hand, apples contain 80 to 90% water, pectin and fiber 1%, malic acid 0.5%, and the rest are composed of small amounts of proteins, minerals and polyphenol compounds. The compounds are chlorogenic acid, caffeic acid, and epicatechin, and these components have been reported to have preventive effects on degenerative diseases including arteriosclerosis, diabetes, and high blood pressure. , It is rich in dietary fiber, potassium, and vitamin C, so it is used not only as a fruit but also as a variety of foods such as juice and jam.

The apple concentrate is washed for 5 to 10 minutes in purified water in which sodium bicarbonate (NaHCO3) is dissolved in a concentration of 3 to 5 (w / w)% and a temperature range of 25 to 35 ℃, and then the washed apples After pulverizing the skin using a blender or grinder, pour the juice through a 100 mesh sieve and heat it over medium heat for 1 hour to prepare a sugar content of 25 to 30 brix.

The sodium bicarbonate (NaHCO3) is also used as a food additive, is non-toxic, and has functions such as penetration, diffusion, and expansion to clean the surface of apples. It is preferred to wash for 5 to 10 minutes at a temperature of 25 to 35° C. with a concentration range of w)%.

At this time, it is appropriate to filter the apple concentrate once more using a 200 mesh sieve to remove solids before use.

Preferably, the second soy sauce base is prepared by washing apples in purified water in which sodium bicarbonate (NaHCO 3 ) is dissolved in a concentration of 3 to 5 (w / w)% and a temperature range of 25 to 35 ° C. for 5 to 10 minutes. Afterwards, the washed apples are crushed using a blender or grinder with the peel, and then the juice is poured into a 100 mesh sieve and heated over medium heat for 1 hour to prepare an apple concentrate so that the sugar content is 25 to 30 brix. Brewed soy sauce and apple concentrate It is prepared by mixing and stirring at a ratio of 4.5 to 5.5:1.5 to 2.5.

Soy sauce according to the present invention can have the advantages of fermented vinegar in soy sauce and apple concentrate in soy sauce by separately producing and mixing the first soy sauce base and the second soy sauce base.

The first soy sauce base contains a large amount of sugar, protein, dietary fiber (pectin, etc.), vitamins, and minerals as well as the natural efficacy of malt and ginger by adding naturally fermented vinegar to soy sauce. It contains amino acid peptide polysaccharide, etc., which is beneficial for health promotion.

In addition, the second soy sauce base can reduce the amount of sugar, which is an artificial sweetener, by adding apple concentrate to soy sauce so that the apple concentrate can replace sweetness, and soy sauce is used to make apples rich in sugar, dietary fiber, and potassium and vitamin C.

Next, 40 to 44 parts by weight of purified water is prepared, added to the soy sauce base mixture formed by stirring the first to second soy sauce bases in the soy sauce base mixing step (S10), diluted, and homogenized by stirring. The soy sauce base homogenization step It goes through (S20).

Thereafter, in the heating and stirring step (S30), the homogenized soy sauce base mixture is heated and stirred over medium heat for 5 minutes.

The soy sauce base mixture heated and stirred in the heating and stirring step (S30) goes through an additive addition step (S40) in which sugar, mirin, refined rice wine, a seasoning base, and caramel color are added.

Here, sugar, mirin, and seasoning base are added to improve the flavor and aroma of soy sauce, and include 12 to 15 parts by weight of sugar, 4 to 6 parts by weight of mirin, 3 to 5 parts by weight of refined rice wine, and 1 to 2 parts by weight of seasoning base. Part is added, and caramel color is added to increase the color of soy sauce, and 0.05 to 0.1 part by weight of caramel color is added and stirred.

When the amount of the sugar and mirin exceeds 15 parts by weight and 6 parts by weight, respectively, the flavor of the soy sauce may be reduced as the sweetness increases.

In addition, rice wine is added to remove miscellaneous nae, and when less than 3 parts by weight described above is used, the above-mentioned effect is reduced, and when it exceeds 5 parts by weight, the flavor inherent in soy sauce is removed.

In addition, the seasoning base is added to improve the flavor of soy sauce, and when added in excess of 2 parts by weight, taste may be felt and the flavor of soy sauce may be reduced.

In addition, in the case of caramel color, it is added to enhance the color of soy sauce, and it is preferable to add it last after adding other additives, and the addition can be omitted if necessary.

Next, when the additive adding step (S40) is completed, the soy sauce base mixture to which the additive is added is cooled to room temperature through the sterilization cooling step (S50).

In the sterilization and cooling step (S50), sterilization is performed at a low temperature of 100 ° C or less, followed by cooling. Preferably, the sterilization temperature is sterilized by heating to 80 to 95 ° C for 10 to 30 minutes to sterilize so that the physical properties of the soy sauce base mixture do not change.

At this time, heating at 80 ~ 95 ℃ for 10 ~ 30 minutes is a general soy sauce sterilization method. Sterilization below 80 ℃ has a weak sterilization effect, and sterilization in excess of 100 ℃ destroys the nutrients contained in soy sauce and causes heating odor. .

The soy sauce base mixture undergoes a sterilization cooling step (S50), resulting in unpleasant off-flavors due to lipid components contained in soy sauce, problems of short preservation due to microorganisms contained in soy sauce, and various problems contained in soy sauce. Harmful germs can be eliminated.

In addition, the soy sauce that has passed through the sterilization cooling step (S50) can additionally remove fine particles using a conventional filter or a conventional centrifugal separator.

By going through the sterilization and cooling step (S50), soy sauce can be easily distributed as a product with unique taste and color of soy sauce.

Hereinafter, the configuration and operation of the present invention will be described in more detail through preferred embodiments of the present invention. However, the following examples are provided to aid understanding of the present invention, and the scope of the present invention is not limited to the following examples. Contents not described herein can be technically inferred by those skilled in the art, so descriptions thereof will be omitted.

Example 1

1) Production of the first soy sauce base

After preparing fermented vinegar by mixing 34g of malt fermented vinegar, 8g of ginger fermented vinegar, and 8g of apple fermented vinegar, 50g of brewed soy sauce and 50g of fermented vinegar were mixed in a ratio of 1:1 and stirred to prepare a liquid first soy sauce base. did

2) Production of the second soy sauce base

In addition, 25 g of brewed soy sauce and 10 g of apple concentrate were mixed at a ratio of 5:2 and stirred to prepare a second liquid soy sauce base.

3) Soy sauce manufacturing

After stirring and mixing 100 g of the first soy sauce base and 35 g of the second soy sauce base, the soy sauce base mixture was diluted with 200 g of purified water and homogenized by stirring, and the homogenized soy sauce base mixture was heated and stirred.

60 g of sugar, 20 g of mirin, 15 g of rice wine, and 5 g of seasoning base were added to the heated and stirred soy sauce base mixture, and finally, 0.25 g of caramel color was added and stirred until completely mixed.

Thereafter, the soy sauce was sterilized at 85° C. for 10 to 30 minutes, cooled at room temperature, and then stored in a refrigerator.

Comparative Example 1

In Comparative Example 1, soy sauce was prepared in the same manner as in Example 1, but the additive addition step was omitted, and sugar, mirin, rice wine, flavoring base, and caramel coloring were not added.

Specifically, after stirring and mixing 100 g of the first soy sauce base and 35 g of the second soy sauce base, the soy sauce base mixture was diluted with 200 g of purified water and then stirred to homogenize, and the homogenized soy sauce base mixture was heated and stirred, Soy sauce was sterilized at 85 ° C for 10 to 30 minutes, cooled at room temperature, and then stored in a refrigerator.

Comparative Example 2

In Comparative Example 2, alcohol vinegar was used instead of fermented vinegar in the first soy sauce base, and soy sauce was prepared in the same manner as in Example 1.

Specifically, 50 g of brewed soy sauce and 50 g of alcohol vinegar were mixed and stirred at a ratio of 1:1 to prepare a first liquid soy sauce base, and 25 g of brewed soy sauce and 10 g of apple concentrate were mixed at a ratio of 5:2 and stirred. A second liquid soy sauce base was prepared.

Soy sauce manufacturing method is the same as in Example 1, after stirring and mixing 100 g of the first soy sauce base and 35 g of the second soy sauce base, diluting the soy sauce base mixture in 200 g of purified water, homogenizing by stirring, and homogenizing the soy sauce base mixture was heated and stirred. 60 g of sugar, 20 g of mirin, 15 g of rice wine, and 5 g of seasoning base were added to the heated and stirred soy sauce base mixture, and finally, 0.25 g of caramel color was added and stirred until completely mixed. Thereafter, the soy sauce was sterilized at 85° C. for 10 to 30 minutes, cooled at room temperature, and then stored in a refrigerator.

Comparative Example 3

In Comparative Example 3, only malt ginger fermented vinegar was used as the fermented vinegar added to the first soy sauce base, and soy sauce was prepared in the same manner as in Example 1.

Specifically, 50 g of fermented malt ginger vinegar prepared by mixing 50 g of brewed soy sauce with 30 g of fermented malt vinegar and 20 g of fermented ginger vinegar at a ratio of 3:2 was mixed with 50 g of fermented malt ginger vinegar at a ratio of 1:1 and stirred to form a liquid. A first soy sauce base was prepared, and 25 g of brewed soy sauce and 10 g of apple concentrate were mixed at a ratio of 5:2 and stirred to prepare a second soy sauce base in liquid form.

Soy sauce manufacturing method is the same as in Example 1, after stirring and mixing 100 g of the first soy sauce base and 35 g of the second soy sauce base, diluting the soy sauce base mixture in 200 g of purified water, homogenizing by stirring, and homogenizing the soy sauce base mixture was heated and stirred. 60 g of sugar, 20 g of mirin, 15 g of rice wine, and 5 g of seasoning base were added to the heated and stirred soy sauce base mixture, and finally, 0.25 g of caramel color was added and stirred until completely mixed. Thereafter, the soy sauce was sterilized at 85° C. for 10 to 30 minutes, cooled at room temperature, and then stored in a refrigerator.

Experimental example

A sensory test was conducted on 10 men and women of various age groups in their 20s to 50s, and the sensory properties of the soy sauces of Example 1 and Comparative Examples 1 to 3 of the present invention were comparatively evaluated.

The sensory evaluation technique is a ranking test method, which is divided into four items such as color, aroma, taste, and overall preference, and measured by a preference scale method of 10 points, and the average is calculated and shown in Table 1 below.

item Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 color 8.2 6.4 7.9 8.1 incense 7.9 7.3 7.5 7.7 taste 8.0 7.2 7.4 7.8 overall sign 8.03 6.97 7.60 7.87

As shown in Table 1, the soy sauce of Example 1 generally scored the highest in all items compared to Comparative Examples 1 to 3, and in particular, received a very high preference in overall acceptability.

Although the embodiments of the present invention have been described with reference to the above and the accompanying drawings, those skilled in the art to which the present invention pertains can implement the present invention in other specific forms without changing the technical spirit or essential features. You will understand that there is Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

S10: Soy sauce base mixing step
S20: Homogenization step
S30: heating and stirring step
S40: additive addition step
S50: sterilization cooling step

Claims (8)

20 to 24 parts by weight of the first soy sauce base mixed with brewed soy sauce and fermented vinegar at a weight ratio of 0.5 to 1.5: 0.5 to 1.5, and the second mixture with brewed soy sauce and apple concentrate at a weight ratio of 4.5 to 5.5: 1.5 to 2.5 After putting 7 to 10 parts by weight of soy sauce base in a container, mixing step of soy sauce base with stirring;
A soy sauce base homogenization step in which a soy sauce base mixture formed by stirring the first to second soy sauce bases is added to 40 to 44 parts by weight of purified water, diluted, and then stirred to homogenize;
Heating and stirring step of heating and stirring the homogenized soy sauce base mixture; and,
A sterilization cooling step of sterilizing the heated and stirred soy sauce base mixture at a low temperature of 100 ° C. or less for 10 to 30 minutes and then cooling it at room temperature; including,
The fermented vinegar is a fermented vinegar in which malt fermented vinegar and ginger fermented vinegar are mixed in a weight ratio of 4: 1, sugar cane fermented vinegar is mixed in a weight ratio of 1: 0.2,
A method for producing soy sauce, characterized in that it has the efficacy of malt and ginger, and the malt vinegar first reduces the unique flavor of ginger, and the sugar cane fermented vinegar that is further mixed secondarily reduces it. delete delete According to claim 1,
The malt fermentation vinegar,
Malt preparation step of washing and grinding malt,
A stationary step of mixing 50 to 80 parts by weight of sugar with 100 parts by weight of pulverized malt and leaving it to stand for 48 to 64 hours;
A sugar content control step of adjusting the settled mixture to a sugar content of 60 to 80 brix,
Aging step of filtering the mixture whose sugar content is adjusted to remove solids and aging for more than 180 days at 20 ° C or less;
A fermentation step in which 0.01 to 0.05 parts by weight of yeast is added to 100 parts by weight of the aged mixture and alcoholicly fermented at 20 to 30 ° C. for 10 to 15 days;
A frequency adjustment step of adjusting the alcohol fermented fermentation broth to an alcohol content of 7 to 12 v / v%, and
15 to 25 parts by weight of seeds containing acetic acid bacteria are added to 100 parts by weight of the fermentation broth with the degree adjusted, followed by acetic acid fermentation at 25 to 35 ° C for 28 to 56 days, and then low-temperature aging of the fermentation broth at 1 to 5 ° C for 5 to 10 days A method for producing soy sauce, characterized in that it is produced through a fermentation broth aging step. According to claim 1,
The ginger fermented vinegar,
Ginger preparation step of washing and cutting ginger,
A political step of mixing 50 to 80 parts by weight of sugar with 100 parts by weight of chopped ginger and leaving it to stand for 48 to 64 hours;
A sugar content control step of adjusting the settled mixture to a sugar content of 40 to 55 brix,
Aging step of filtering the mixture whose sugar content is adjusted to remove solids and aging for more than 180 days at 20 ° C or less;
A fermentation step in which 0.01 to 0.05 parts by weight of yeast is added to 100 parts by weight of the aged mixture and alcoholicly fermented at 20 to 30 ° C. for 15 to 25 days;
A frequency adjustment step of adjusting the alcohol fermented fermentation broth to an alcohol content of 6 to 9 v / v%, and
15 to 25 parts by weight of seeds are added to 100 parts by weight of the fermentation broth with the degree adjusted, acetic acid fermentation is performed at 25 to 35 ° C for 25 to 40 days, and the fermentation broth is aged at 20 ° C or less for 3 to 5 months. Soy sauce manufacturing method, characterized in that. According to claim 1,
The apple concentrate is
After washing the apples in purified water in which sodium bicarbonate (NaHCO3) is dissolved at a concentration of 3 to 5 (w/w)% and a temperature range of 25 to 35 ° C. for 5 to 10 minutes,
A method for producing soy sauce, characterized in that the apple concentrate is aged by heating the washed apples with the peel and then heating for 1 hour to have a sugar content of 25 to 30 brix. According to claim 1,
After the heating and stirring step, 12 to 15 parts by weight of sugar, 4 to 6 parts by weight of Mirin, 3 to 5 parts by weight of refined rice wine, and 0.05 to 0.1 parts by weight of caramel color are added to the heated and stirred soy sauce base mixture and stirred. Soy sauce manufacturing method characterized in that it further comprises. Soy sauce prepared by the method of any one of claims 1 and 4 to 7.

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