KR102633720B1 - Manufacture method of sauce improved sensory properties, and the sauce prepared therefrom - Google Patents

Abstract

The present invention relates to a method for producing a sauce with improved sensory properties using anchovies and a sauce prepared therefrom.

Description

Method for producing sauce with improved sensory properties and sauce manufactured therefrom {MANUFACTURE METHOD OF SAUCE IMPROVED SENSORY PROPERTIES, AND THE SAUCE PREPARED THEREFROM}

The present invention relates to a method for producing a sauce with improved sensory properties and a sauce prepared therefrom.

Anchovies are a species of fish belonging to the anchovy family of the herring order. Anchovies contain a lot of nutrients such as protein, calcium, unsaturated fatty acids, taurine, and hexane. The anchovies themselves can be consumed as food, or anchovies made into broth and the broth can be used as food. there is.

In general, caught anchovies are boiled by adding a certain amount of salt to seawater and then going through a seawater heating process in which cold water is added to lower the temperature to around 90°C. The caught raw anchovies are then put into seawater at around 90°C and heat-treated to cook them. After this process, dried anchovies are manufactured by drying them naturally or by drying them with cold or hot air, and then distributed.

Meanwhile, anchovies are widely used as food ingredients due to their sensory properties, but the development of sauces such as red pepper paste, soybean paste, and soy sauce using anchovies themselves is minimal. Accordingly, the present applicant completed the present invention by developing a sauce with improved sensory properties including anchovies themselves.

Republic of Korea Patent No. 10-1252685

The purpose of the present invention is to provide a method for producing a sauce with improved sensory properties using anchovies and a sauce prepared thereby.

The purpose of the present invention is not limited to the technical problems described above, and other technical problems may be derived from the following description.

In order to achieve the above object, the present invention includes a first step of washing raw anchovies; A second step of rapidly cooling the washed raw anchovies; A third step of immersing the rapidly frozen raw anchovies in a seasoning composition containing lemon extract, grapefruit extract, dermal extract, and rice wine; A fourth step of boiling the raw anchovies soaked in the seasoning composition by mixing them with a boiling composition containing hot water, salt, sugar, lotus root extract, and lemon balm extract; A fifth step of immersing the boiled anchovies in brine; A sixth step of drying the anchovies immersed in the brine with cold air; A seventh step of producing dried anchovies by drying the dried anchovies with hot air; An eighth step of grinding the dried anchovies to produce dry anchovy powder; A ninth step of mixing a sauce selected from the group consisting of red pepper paste, soybean paste, and soy sauce, the dried anchovy powder, and the plum liquid, wherein the dried anchovy powder has an average particle size of 100 to 130 mesh, A method for producing a sauce with improved sensory properties is provided.

The seasoning composition may include 10 to 15 parts by weight of the lemon extract, 3 to 7 parts by weight of the grapefruit extract, and 5 to 10 parts by weight of the dermal extract, based on 100 parts by weight of Cheongju.

The third step may be performed under temperature conditions of 5 to 10 °C.

The boiling composition may include 5 to 8 parts by weight of the salt, 7 to 9 parts by weight of the sugar, 10 to 15 parts by weight of the lotus root extract, and 2 to 4 parts by weight of the lemon balm extract, based on 100 parts by weight of the hot water.

In the sixth step, the anchovies can be dried with cold air at 8 to 12 ° C.

In the seventh step, the anchovies can be dried with hot air at 40 to 50 ° C.

In the ninth step, the sauce, the dried anchovy powder, and the plum liquid may be included in a weight ratio of 10 to 30:1 to 10:1.

In order to achieve the above object, the present invention provides a sauce with improved sensory properties prepared according to the first to ninth steps.

According to the present invention, a sauce with improved sensory properties can be prepared using anchovies. In particular, according to the present invention, it is possible to manufacture a sauce that has improved sensory properties and realizes excellent sensory properties.

Below, with reference to the attached drawings, embodiments of the present invention will be described in detail so that those skilled in the art can easily implement the present invention. However, the present invention may be implemented in many different forms and is not limited to the embodiments described herein. In order to clearly explain the present invention in the drawings, parts unrelated to the description are omitted.

The terms or words used in the specification and claims of the present invention are not to be construed as limited to their ordinary or dictionary meanings, and the inventor may appropriately define the concept of terms to explain his or her invention in the best way. It must be interpreted as meaning and concept consistent with the technical idea of the present invention based on principles.

Throughout the specification of the present invention, when a part is said to "include" a certain component, this means that it does not exclude other components but may further include other components, unless specifically stated to the contrary. .

Throughout the specification of the present invention, “A and/or B” means A or B, or A and B.

Although the present invention is described in detail below, the present invention is not limited thereto.

The present invention provides a method for producing a sauce with improved sensory properties.

In one embodiment of the present invention, a first step of washing raw anchovies; A second step of rapidly cooling the washed raw anchovies; A third step of immersing the rapidly frozen raw anchovies in a seasoning composition containing lemon extract, grapefruit extract, dermal extract, and rice wine; A fourth step of boiling the raw anchovies soaked in the seasoning composition by mixing them with a boiling composition containing hot water, salt, sugar, lotus root extract, and lemon balm extract; A fifth step of immersing the boiled anchovies in brine; A sixth step of drying the anchovies immersed in the brine with cold air; A seventh step of producing dried anchovies by drying the dried anchovies with hot air; An eighth step of producing dry anchovy powder by grinding the dried anchovies into a mesh with an average particle size of 100 to 130; A ninth step of mixing a sauce selected from the group consisting of red pepper paste, soybean paste, and soy sauce, the dried anchovy powder, and plum juice is provided, thereby providing a manufacturing method that can provide a sauce with improved sensory properties.

According to this embodiment, the fishy taste unique to anchovies is minimized and the sensory properties are maximized, making it possible to produce a sauce with improved overall sensory properties.

(A) The first step of washing raw anchovies;

In the first step of this embodiment, the caught raw anchovies can be washed using seawater. Specifically, in the first step of this embodiment, foreign substances, etc. can be removed by immersing the caught raw anchovies in seawater and repeating the process of rinsing them by hand.

(B) a second step of rapidly cooling the washed raw anchovies;

In the second step of this embodiment, the raw anchovies washed according to the first step can be rapidly frozen.

Specifically, in the second step of this example, the fresh anchovies washed according to the first step can be rapidly cooled to -35 to 40 ° C. In this case, the sensory properties of the dried anchovies prepared according to this example will be more excellent. You can. If, in this embodiment, the second step of rapidly cooling the fresh anchovies washed according to the first step is not performed, the degree of improvement in the sensory properties of the anchovies may be minimal.

(C) a third step of immersing the rapidly frozen raw anchovies in a seasoning composition containing lemon extract, grapefruit extract, dermal extract, and sake;

In the third step of this embodiment, the quick-frozen raw anchovies in the second step can be thawed and seasoned at the same time by immersing them in a seasoning composition containing lemon extract, grapefruit extract, dermal extract, and rice wine. In particular, as the seasoning composition of this example includes all of lemon extract, grapefruit extract, dermal extract, and rice wine, the dried anchovies prepared according to this example minimize the fishy taste peculiar to anchovies and improve sensory properties, resulting in excellent sensory properties. Sources with characteristics can be provided.

At this time, the lemon extract may refer to a powder obtained by drying the lemon flesh and peel, extracting it with hot water, and then drying the concentrate under reduced pressure.

The grapefruit extract may refer to a powder obtained by drying the grapefruit pulp and peel, extracting it with hot water, and then drying the concentrate under reduced pressure.

The dermal extract may refer to a powder obtained by extracting the dermis with hot water and then drying the concentrate under reduced pressure.

The seasoning composition of this embodiment may include 10 to 15 parts by weight of the lemon extract, 3 to 7 parts by weight of the grapefruit extract, and 5 to 10 parts by weight of the dermal extract, based on 100 parts by weight of Cheongju. In this case, this embodiment The sensory properties of the sauce prepared according to this can be further improved.

Specifically, the seasoning composition of this example may include 12 to 14 parts by weight of the lemon extract, 4 to 6 parts by weight of the grapefruit extract, and 7 to 9 parts by weight of the dermal extract, based on 100 parts by weight of Cheongju. In this case, The sensory properties of the sauce prepared according to this embodiment can be significantly improved.

The third step of this embodiment may be performed at a temperature of 5 to 10 °C, specifically 5 to 6 °C. That is, in the third step of this embodiment, the quick-frozen raw anchovies are immersed in the seasoning composition, and then stored and left in a refrigerated state at 5 to 10 ° C, so that the quick-frozen raw anchovies are thawed and seasoned at the same time, thereby reducing the fishy taste. The texture can be improved while minimizing food loss.

(D) a fourth step of boiling the raw anchovies soaked in the seasoning composition by mixing them with a boiling composition containing hot water, salt, sugar, lotus root extract, and lemon balm extract;

In the fourth step of this embodiment, the raw anchovies immersed in the seasoning composition are separated separately, their surface is washed with water, and then the raw anchovies immersed in the seasoning composition are mixed with hot water, salt, sugar, lotus root extract, and lemon balm extract. Boiling can be carried out by mixing it with a boiling composition. In particular, in this embodiment, unlike the existing boiling process using only hot water, raw anchovies were boiled with a boiling composition containing salt, sugar, lotus root extract, and lemon balm extract along with hot water, thereby producing dried anchovies with improved taste and dried anchovies containing the same. Sauces can be made.

At this time, the lotus root extract may refer to an extract obtained by extracting dried lotus root with hot water and then filtering it.

The lemon balm extract may refer to an extract obtained by extracting dried lemon balm with hot water and then filtering it.

The boiling composition of this embodiment may include 5 to 8 parts by weight of the salt, 7 to 9 parts by weight of the sugar, 10 to 15 parts by weight of the lotus root extract, and 2 to 4 parts by weight of the lemon balm extract, based on 100 parts by weight of the hot water. In this case, the sensory properties of the sauce prepared according to this embodiment can be further improved.

Specifically, the boiled composition of this example contains 7 to 8 parts by weight of the salt, 8 to 9 parts by weight of the sugar, 13 to 15 parts by weight of the lotus root extract, and 3 to 4 parts by weight of the lemon balm extract, based on 100 parts by weight of the hot water. It may be included, and in this case, the sensory properties of the sauce prepared according to this embodiment can be significantly improved.

(E) a fifth step of immersing the boiled anchovies in brine;

In the fifth step of this embodiment, the sensory properties and storage properties of dried anchovies can be improved by immersing the anchovies boiled in the boiling composition according to the fourth step in brine.

The brine may have a salt concentration of 1 to 10%, and specifically, may have a salt concentration of 5 to 7%, but is not limited thereto.

(F) a sixth step of drying the anchovies immersed in the brine with cold air;

In the sixth step of this embodiment, the anchovies immersed in brine in the fifth step can be dried with cold air. Specifically, the anchovies can be dried with cold air at 8 to 12 ° C. In particular, in the sixth step of this embodiment, by drying the anchovies with cold air at 8 to 12 ° C, the fishy taste of the anchovies is minimized and the texture is further improved, and dried anchovies with improved sensory properties and a sauce containing them can be manufactured. .

If drying is performed with cold air in the sixth step of this example, but the temperature is less than 8 ℃ or drying is performed with cold air exceeding 12 ℃, the sensory characteristics are higher than when drying is performed with cold air at 8 to 12 ℃. This may deteriorate.

In the sixth step of this example, the anchovies are dried with cold air at 8 to 12 ° C., and drying can be performed for 5 to 8 hours. If this is exceeded, the sensory characteristics of the dried anchovies and the sauce may deteriorate.

(G) a seventh step of producing dried anchovies by drying the dried anchovies with hot air;

In the seventh step of this embodiment, the anchovies dried with cold air in the sixth step are dried with high temperature hot air, thereby finally producing dried anchovies. Specifically, in the seventh step of this embodiment, anchovies dried with cold air can be dried with hot air at 40 to 50 ° C. In particular, by drying the anchovies with hot air at 40 to 50°C in the seventh step of this example, the fishy taste of the anchovies is minimized and the texture is further improved, making it possible to produce dried anchovies and sauces with significantly excellent sensory properties.

If drying is performed with hot air in the 7th step of this example, but when drying is performed with hot air below 40 ℃ or above 50 ℃, the sensory characteristics are lower than when drying is performed with hot air at 40 to 50 ℃. This may deteriorate.

In the seventh step of this example, the anchovies are dried with hot air at 40 to 50 ° C., and drying can be performed for 2 to 3 hours. If this is exceeded, the sensory characteristics of the dried anchovies and the sauce may be reduced.

(H) an eighth step of grinding the dried anchovies to produce dried anchovy powder;

In the eighth step of this embodiment, the dried anchovies are pulverized to produce dry anchovy powder with an average particle diameter of 100 to 130 mesh. At this time, by grinding the average particle size of the dried anchovies to 100 to 130 mesh, the dried anchovy powder and sauce are uniformly mixed, thereby significantly improving the sensory properties.

(I) a ninth step of mixing a sauce selected from the group consisting of red pepper paste, soybean paste, and soy sauce, the dried anchovy powder, and plum juice;

In the ninth step of this embodiment, the sauce can be prepared by mixing a sauce selected from the group consisting of red pepper paste, soybean paste, and soy sauce, the dried anchovy powder, and plum juice.

Specifically, in the 9th step of this embodiment, a sauce selected from the group consisting of red pepper paste, soybean paste, and soy sauce, the dried anchovy powder, and the plum liquid are mixed, and the sauce, the dried anchovy powder, and the plum liquid are mixed for 10 to 10 minutes. By mixing at a weight ratio of 30:1 to 10:1, a sauce with further improved sensory properties can be produced.

More specifically, in the ninth step of this embodiment, a sauce selected from the group consisting of red pepper paste, soybean paste, and soy sauce, the dried anchovy powder, and the plum liquid are mixed, and the sauce, the dried anchovy powder, and the plum liquid are mixed for 15 minutes. By mixing at a weight ratio of ~20:4~7:1, a sauce with significantly excellent sensory properties can be prepared.

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In addition, the present invention provides a sauce prepared according to the above, and all details of the method for producing the sauce are followed.

The sauce can be eaten as is with food, and can also be used as a seasoning to add flavor during the cooking process of food, but is not limited to this.

Hereinafter, the method for producing a sauce with improved sensory properties of the present invention and the sauce produced thereby will be described in detail through Examples, Comparative Examples, and Experimental Examples. Since these examples are merely for illustrating the present invention, the scope of the present invention is not to be construed as limited by these examples.

[Example]

Example 1

(A) The caught raw anchovies were washed twice with seawater to remove foreign substances.

(B) According to the above, the washed raw anchovies were rapidly cooled to -40°C.

(C) Then, the quick-frozen raw anchovies were immersed in a seasoning composition prepared according to Table 1 [unit: parts by weight], and then stored and left in a low-temperature refrigerator at 5 to 6 ° C. for about 5 hours, thereby preparing the quick-frozen raw anchovies. Raw anchovies were thawed and seasoned.

ingredient Content (parts by weight) Rice wine 100 lemon extract 12 grapefruit extract 6 dermis extract 7

(D) After this, the raw anchovies were separated separately, washed in running water, and mixed with the boiled anchovy composition prepared according to Table 2 [unit: parts by weight] to perform boiling. At this time, in Table 2, thermal water means water at about 90°C.

ingredient Content (parts by weight) thermal water 100 salt 7 sugar 8 lotus root extract 13 Lemon Balm Extract 3

(E) The boiled anchovies were separated and immersed in brine with a salt concentration of 5 to 6% for about 3 hours.

(F) Next, the anchovies were separated and spread on a mesh net with ventilation, and cold air at 8 to 12°C was applied for 6 to 7 hours to perform primary drying.

(G) After this, secondary drying was performed by applying hot air at 40 to 50 ° C. for 2 to 3 hours, and finally dried anchovies were produced.

(H) Dry anchovy powder was prepared by grinding the dried anchovies to an average particle size of 100 to 130 mesh.

(I) A sauce was prepared by mixing soy sauce, the dried anchovy powder, and plum liquid at a weight ratio of 18:7:1.

Example 2

The sauce was prepared in the same manner as in Example 1, but red pepper paste was used instead of soy sauce.

Example 3

The sauce was prepared in the same manner as in Example 1, but soybean paste was used instead of soy sauce.

[Comparative example]

Comparative Example 1

The same procedure as Example 1 was performed, except that the third step (C) was not performed.

Comparative Example 2

In the fourth step (D), boiling was carried out using only hot water (using boiling composition

Comparative Example 3

The same procedure as Example 1 was performed, except that the sixth step (F) was not performed.

Comparative Example 4

The same procedure as Example 1 was performed, except that the seventh step (G) was not performed.

Comparative Examples 5 to 10

In step (C), the same procedure as Example 1 was performed, except that the seasoning composition prepared according to Table 3 [unit: parts by weight] was used.

ingredient Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative example Comparative Example 9 Comparative Example 10 Rice wine 100 100 100 100 100 100 lemon extract 5 20 12 12 12 12 grapefruit extract 6 6 One 12 6 6 dermis extract 7 7 7 7 One 15

Comparative Examples 11 to 17

In step (D), the same procedure as Example 1 was performed, except that the boiled composition prepared according to Table 4 [unit: parts by weight] was used.

ingredient Comparative example
11 Comparative example
12 Comparative example
13 Comparative example
14 Comparative example
15 Comparative example
16 Comparative example
17 thermal water 100 100 100 100 100 100 100 salt - 7 7 7 7 7 7 sugar 8 8 8 8 8 8 8 lotus root extract 13 - 13 5 20 13 13 Lemon Balm Extract 3 3 - 3 3 0.5 8

Comparative Example 18

In step (G), the same procedure as Example 1 was carried out, except that hot air at 30° C. was used.

Comparative Example 19

In step (G), the same procedure as Example 1 was performed, except that hot air at 60°C was used.

[Experimental example]

Experimental Example 1: Sensory characteristics evaluation

The sensory characteristics of the sauce prepared according to the above examples and comparative examples were evaluated, and the results are shown in Table 5 [unit: score].

Specifically, the sauce of Example 1 was asked to be consumed by testers consisting of 10 men and 10 women in their 20s to 50s, and then evaluated on a scale of 1 to 5 for fishy taste, color, overall taste, and smell. Then, the average values are shown in Table 5.

At this time, in the case of [fishy taste], a higher score means no fishy taste. In addition, in the case of [color], [overall taste], and [smell], a higher score means better performance, and in the case of smell, it means that there is no fishy or unpleasant smell.

The sensory properties of Comparative Examples 1 to 19 were evaluated in the same manner as Example 1, and the results are shown in Table 5.

Fishy taste overall taste smell total score Example 1 4.5 4.5 4.5 13.5 Example 2 4.5 4.5 4.5 13.5 Example 3 4.5 4.5 4.5 13.5 Comparative Example 1 1.5 2.0 2.5 6 Comparative example 2 1.5 1.5 2.0 5 Comparative Example 3 2.0 2.5 2.5 7 Comparative Example 4 2.0 2.0 2.0 6 Comparative Example 5 2.0 2.0 2.0 6 Comparative Example 6 2.0 2.0 2.0 6 Comparative example 7 2.0 2.0 2.0 6 Comparative example 8 2.0 2.0 2.0 6 Comparative Example 9 2.0 2.0 2.0 6 Comparative Example 10 2.0 2.0 2.0 6 Comparative Example 11 2.5 2.5 2.5 7.5 Comparative Example 12 2.5 2.5 2.5 7.5 Comparative Example 13 2.5 2.5 2.5 7.5 Comparative Example 14 2.5 2.5 2.5 7.5 Comparative Example 15 3.0 3.0 3.0 9 Comparative Example 16 3.0 3.0 3.0 9 Comparative Example 17 2.5 2.5 2.0 7 Comparative Example 18 2.5 2.5 2.0 7 Comparative Example 19 2.5 2.5 2.0 7

Looking at Table 5, it can be seen that according to this example, a sauce with excellent sensory characteristics can be produced.

As described above, the description of the present invention is for illustrative purposes, and a person skilled in the art to which the present invention pertains can easily transform it into another specific form without changing the technical idea or essential features of the present invention. You will understand. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive. For example, each component described as single may be implemented in a distributed manner, and similarly, components described as distributed may also be implemented in a combined form.

The scope of the present invention is indicated by the claims described below rather than the detailed description above, and all changes or modified forms derived from the meaning and scope of the claims and their equivalent concepts should be construed as being included in the scope of the present invention. do.

Claims (8)

The first step of washing raw anchovies;
A second step of rapidly cooling the washed raw anchovies;
A third step of immersing the rapidly frozen raw anchovies in a seasoning composition containing lemon extract, grapefruit extract, dermal extract, and rice wine;
A fourth step of boiling the raw anchovies soaked in the seasoning composition by mixing them with a boiling composition containing hot water, salt, sugar, lotus root extract, and lemon balm extract;
A fifth step of immersing the boiled anchovies in brine;
A sixth step of drying the anchovies immersed in the brine with cold air;
A seventh step of producing dried anchovies by drying the dried anchovies with hot air;
An eighth step of grinding the dried anchovies to produce dry anchovy powder;
A ninth step of mixing a sauce selected from the group consisting of red pepper paste, soybean paste, and soy sauce, the dried anchovy powder, and plum juice,
A method for producing a sauce with improved sensory properties, wherein the dried anchovy powder has an average particle diameter of 100 to 130 mesh.
According to claim 1,
The seasoning composition is
A method for producing a sauce with improved sensory properties, comprising 10 to 15 parts by weight of the lemon extract, 3 to 7 parts by weight of the grapefruit extract, and 5 to 10 parts by weight of the dermal extract, based on 100 parts by weight of Cheongju.
According to claim 1,
The third step is
A method for producing a sauce with improved sensory properties, characterized in that it is carried out under temperature conditions of 5 to 10 ° C.
According to claim 1,
The self-cooking composition is
Sensory characteristics, characterized in that it comprises 5 to 8 parts by weight of the salt, 7 to 9 parts by weight of the sugar, 10 to 15 parts by weight of the lotus root extract, and 2 to 4 parts by weight of the lemon balm extract, based on 100 parts by weight of the hot water. How to make this improved sauce.
According to claim 1,
The sixth step is
A method for producing a sauce with improved sensory properties, characterized by drying anchovies with cold air at 8 to 12 ° C.
According to claim 1,
The seventh step is
A method for producing a sauce with improved sensory properties, characterized by drying anchovies with hot air at 40 to 50 ° C.
According to claim 1,
In the 9th step
A method for producing a sauce with improved sensory properties, characterized in that it includes the sauce, the dried anchovy powder, and the plum liquid in a weight ratio of 10 to 30:1 to 10:1.
A sauce prepared according to claim 1.