KR102654166B1 - Fish sauce and its manufacturing method - Google Patents

Abstract

This relates to fish soy sauce and a method of manufacturing it, wherein vegetable broth is prepared by mixing at least two types of vegetables among radish, green onion, onion, garlic, ginger, and shiitake mushrooms in water and boiling them, and some of the vegetable broth includes sea bream meat, Prepare fish broth by mixing yellowtail gill meat and fish sardine and boiling them. Add soy sauce, starch syrup, and alcohol to the fish broth and boil them to obtain fish soy sauce stock solution. Add the rest of the vegetable broth to the fish soy sauce stock solution, boil it, and cool it. You can obtain fish soy sauce with excellent flavor and aroma.

Description

Fish sauce and its manufacturing method {Fish sauce and its manufacturing method}

It relates to fish soy sauce and a method of manufacturing it.

Fish soy sauce is a liquid seasoning made by adding salt to fish and shellfish, decomposing it over a long period of time, aging it, and filtering it out. It is a soy sauce that does not use soybeans. Fish and shellfish are an important source of protein for mankind and are rich in various nutrients, so they are widely used in the form of sauce not only in Korea but also around the world. Fish soy sauce is manufactured through various methods using different fish in each country, and is used in various dishes to not only season food but also enhance the flavor and aroma.

The fish soy sauce manufactured in Korea has the disadvantage of being economically unfeasible as many products undergo a long fermentation period. Recently, research into recipes that replace long fermentation and maturation times for fish soy sauce is being actively conducted, and through this, research is underway on products that are more economical than fish soy sauce manufactured using traditional methods.

Republic of Korea Patent No. 10-1748705 “Manufacturing method of Yangmiri fish soy sauce and Yangmiri fish soy sauce manufactured thereby”, Republic of Korea Patent No. 10-1621894 “Manufacturing method of sea bass fish soy sauce and seafish fish soy sauce manufactured thereby”, Republic of Korea registered patent no. Most conventional methods for producing fish soy sauce, such as No. 10-1344850 “Method for manufacturing fish soy sauce using anchovies,” used one type of fish as the main ingredient.

The goal is to provide fish soy sauce with excellent flavor and aroma by using various types of fish, and a method for manufacturing it. It is not limited to the technical challenges described above, and other technical challenges may be derived from the description below.

The fish soy sauce manufacturing method according to one aspect of the present invention includes a vegetable broth manufacturing step of preparing vegetable broth by mixing at least two types of vegetables among radish, green onion, onion, garlic, ginger, and shiitake mushrooms in water and boiling them; A fish broth production step of preparing fish broth by mixing sea bream gill meat, yellowtail gill meat, and fish sardine with some of the vegetable broth prepared in the vegetable broth production step and boiling it; A boiling step of obtaining a raw fish soy sauce solution by adding soy sauce, starch syrup, and alcohol to the fish broth prepared in the fish broth manufacturing step and then boiling it; And a vegetable broth addition step of obtaining fish soy sauce by adding the remainder of the vegetable broth prepared in the vegetable broth preparation step to the fish soy sauce stock solution obtained in the boiling step, boiling it, and then cooling it.

In the fish broth manufacturing step, 1500 to 1800 parts by weight of sea bream gill meat, 1500 to 1800 parts by weight of yellowtail gill meat, and 800 to 1000 parts by weight of flounder are added to 3000 parts by weight of vegetable broth among the vegetable broth prepared in the vegetable broth manufacturing step, The fish broth can be prepared by mixing 800 to 1000 parts by weight of flounder and flounder and boiling them.

The fish soy sauce manufacturing method further includes a fish grilling step of grilling sea bream gills, yellowtail gills, flounder, and flounder so that the sea bream gills, yellowtail gills, flounder, and flounder are fully cooked, and the fish The broth production step is 3000 parts by weight of the vegetable broth, 1500 to 1800 parts by weight of sea bream gill meat cooked in the fish baking step, 1500 to 1800 parts by weight of yellowtail gill meat, 800 to 1000 parts by weight of flounder, and 800 to 800 parts by weight of flounder. The fish broth can be prepared by mixing 1000 parts by weight and boiling.

The vegetable broth manufacturing step includes 8000 parts by weight of water, 1200-1500 parts by weight of radish, 800-1000 parts by weight of green onions, 800-1000 parts by weight of onions, 400-600 parts by weight of garlic, 150-250 parts by weight of ginger, and 500-500 parts by weight of shiitake mushrooms. The vegetable broth can be prepared by mixing 700 parts by weight, 40 to 60 parts by weight of kelp, and 200 to 300 parts by weight of katsuobushi and boiling them.

In the boiling step, fish soy sauce stock solution can be obtained by adding 3000 to 3400 parts by weight of soy sauce, 3400 to 3800 parts by weight of starch syrup, 600 to 800 parts by weight of mirin, and 500 to 600 parts by weight of sake to the fish broth and boiling it down.

The fish soy sauce manufacturing method may further include a silicon addition step of adding vegetable silicon to the fish soy sauce obtained in the vegetable broth addition step.

In the silicon addition step, 10 to 15 parts by weight of vegetable silicon may be added to 1000 parts by weight of fish soy sauce obtained in the vegetable broth addition step.

Fish soy sauce according to another aspect of the present invention is produced by the above fish soy sauce production method.

Fish broth is prepared by preparing vegetable broth, mixing sea bream gill meat, yellowtail gill meat, and fish sardine with some of the vegetable broth and boiling them to prepare fish broth, adding soy sauce, starch syrup, and alcohol to the fish broth, and boiling the fish soy sauce stock solution. By adding the rest of the vegetable broth, boiling it, and then cooling it to obtain fish soy sauce, it is possible to provide fish soy sauce with excellent flavor and aroma. In particular, the fermentation process of soy sauce can be replaced by adding the remaining vegetable broth and boiling, making it possible to produce fish soy sauce with excellent flavor and aroma in a short period of time.

It is not limited to the effects as described above, and other effects may be derived from the following description.

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

Figure 1 is a flow chart of a method for producing fish soy sauce according to the present invention. Referring to Figure 1, the method for producing fish soy sauce according to the present invention includes a fish preparation step (S1), a fish roasting step (S2), a vegetable broth preparation step (S3), a fish broth preparation step (S4), a boiling step (S5), It consists of a vegetable broth addition step (S6) and a silicon addition step (S7).

In the fish preparation step (S1), sea bream gills, yellowtail gills, flounder, and flatfish sudder are prepared to prepare sea bream gills, yellowtail gills, flounder, and flounder in a condition suitable for making fish soy sauce. . Wash sea bream gill meat, yellowtail gill meat, flounder meat, and flounder meat purchased from the market with fresh water. In this way, by washing the fish, contaminants and bacteria attached to the fish can be removed. If pre-washed fish is used, the washing step can be omitted. The gill meat may be cut into multiple pieces, for example three pieces. In this embodiment, flounder refers to the head and bones of a flounder, and flounder refers to the head and bones of a flounder. In this way, by using only the head and bones, the fishy taste unique to flounder and flounder can be minimized.

Sea bream is rich in vitamin B2 and is especially rich in taurine, so it is known to have an excellent effect on decomposing alcohol and cholesterol and prevent adult diseases. Yellowtail is a high-quality fish, rich in protein and lipids, and is known to be especially rich in vitamin D and niacin. In addition, yellowtail contains a large amount of minerals such as Ca, P, Fe, Na, and K, and is rich in DHA, EPA, and taurine, and is known to be effective in circulatory diseases such as high blood pressure, arteriosclerosis, myocardial infarction, thrombosis, and stroke. there is. Flatfish and flounder are high-protein, low-fat fish and are rich in various amino acids.

When producing fish soy sauce from a combination of sea bream gill meat, yellowtail gill meat, flounder meat, and flounder meat, fish soy sauce can be produced with a variety of nutrients richer than when using only some of them. In particular, when using a combination of sea bream gill meat, yellowtail gill meat, flounder meat, and flounder meat, the flavor and aroma can be significantly improved compared to when only some of them are used.

In the fish baking step (S2), the sea bream gill meat, yellowtail gill meat, flounder, and flounder prepared in the fish cleaning step (S1) are fully cooked so that the sea bream gill meat, yellowtail gill meat, and flounder meat prepared in the fish cleaning step (S1) are fully cooked. Bake the halibut and halibut suduri. If fish soy sauce is made using fish cooked in this way, the fishy taste of the fish can be completely removed. For example, put charcoal in a brazier, place a grill, and place sea bream gills, yellowtail gills, flounder, and flounder prepared in the fish preparation step (S1) on the grill. Grill flounder and flounder. In this way, when grilling fish, the flavor of smoke is added, which can improve the flavor and aroma of fish soy sauce.

In the vegetable broth manufacturing step (S3), 8000 parts by weight of water, 1200-1500 parts by weight of radish, 800-1000 parts by weight of green onions, 800-1000 parts by weight of onions, 400-600 parts by weight of garlic, 150-250 parts by weight of ginger, and shiitake mushrooms. 6300-6500 parts by weight of vegetable broth is prepared by mixing and boiling 500-700 parts by weight, 40-60 parts by weight of kelp, and 200-300 parts by weight of katsuobushi. Radish, green onion, onion, and garlic play a role in bringing out the deep flavor and natural sweetness of vegetables when making broth. Ginger helps reduce the fishy taste of fish and katsuobushi. Shiitake mushrooms, kelp, and katsuobushi play a role in improving the flavor and aroma. In addition, various other ingredients such as carrots and zucchini may be added.

First, 8000 parts by weight of water, 1200-1500 parts by weight of radish, 800-1000 parts by weight of green onions, 800-1000 parts by weight of onions, 400-600 parts by weight of garlic, 150-250 parts by weight of ginger, 500-700 parts by weight of shiitake mushrooms, Add 40 to 60 parts by weight of kelp into a metal container and mix, cover the metal container with a lid, and boil the primary mixture until the contents of the mixed primary mixture are completely cooked. From the time the primary mixture begins to boil, boil it over medium heat for approximately 15 minutes until the contents of the primary mixture are completely cooked.

Next, open the lid of the metal container and add 200 to 300 parts by weight of katsuobushi to the primary mixture in the boiled state, and the liquid component of the secondary mixture consisting of the primary mixture and 200 to 300 parts by weight of katsuobushi will be 6300 to 6500 parts by weight. Boil the secondary mixture with the lid open until cooked. When the secondary mixture is boiled over medium heat for approximately 20 minutes, the moisture evaporates and the liquid component of the secondary mixture becomes 6300 to 6500 parts by weight. If katsuobushi is boiled for too long, it can become bitter and have a dry taste, so it is best to steep it for only about 10 minutes and then filter it using a sieve.

Subsequently, by removing the solid components from the decocted secondary mixture, vegetable broth corresponding to the liquid component of the secondary mixture is obtained. Solid components can be removed from the secondary mixture by cutting all vegetables except bonito into appropriate sizes, putting them in a strainer, soaking the strainer in water, boiling it, and then taking out the strainer. Alternatively, all vegetables can be put into a metal container and boiled. Solid components can also be removed from the secondary mixture by removing the vegetables using a sieve.

In the fish broth production step (S4), fish broth is prepared by mixing sea bream gill meat, yellowtail gill meat, flounder meat, and flounder meat with some of the vegetable broth prepared in the vegetable stock production step (S1) and boiling them. Of the vegetable broth prepared in the vegetable broth manufacturing step (S3), only 3000 parts by weight of vegetable broth is left, and the remainder is poured out of the metal container and stored in another container. 3,000 parts by weight of vegetable broth remaining in the metal container, 1,500 to 1,800 parts by weight of sea bream gill meat cooked in the fish baking step (S2), 1,500 to 1,800 parts by weight of yellowtail gill meat, 800 to 1,000 parts by weight of flounder, and 800 parts by weight of flounder. Add ~1000 parts by weight and boil the mixed fish mixture over medium heat for about 1 hour. At this time, boil with the lid open to prevent foam from overflowing out of the container. Fish broth is obtained by removing solid components from the boiled fish mixture. If the content ratio of sea bream gill meat, yellowtail gill meat, flat flounder, and flounder gill meat is outside the range presented above, the flavor and aroma of fish soy sauce may be reduced.

In the boiling step (S5), 3,000 to 3,400 parts by weight of soy sauce, 3,400 to 3,800 parts by weight of starch syrup, 600 to 800 parts by weight of mirin, and 500 to 600 parts by weight of sake are added to the fish broth prepared in the fish broth manufacturing step (S4), followed by adding a lid. The fish soy sauce solution is obtained by boiling it in the open state over medium heat for about 2 hours. Through this boiling step (S5), fish soy sauce with an appropriately salty taste can be provided. Starch syrup, mirin, and sake improve sweetness and remove unpleasant odors.

In the vegetable broth addition step (S6), the remainder of the vegetable broth prepared in the vegetable broth preparation step (S3), that is, the vegetable broth stored in another container, is added to the fish soy sauce stock solution obtained in the boiling step (S5), and the lid is opened. Boil it over low heat for about 4 hours and cool it completely at room temperature (15-25℃) to obtain fish soy sauce. At this time, add the vegetable broth stored in another container 2 to 3 times. For example, vegetable broth can be added at hourly intervals. At this time, remove the foam that forms on the surface of the fish broth from time to time. Generally, soy sauce acquires its rich flavor and aroma through a fermentation process of several months. Fish soy sauce according to the present invention replaces the fermentation process of general soy sauce by adding vegetable broth and boiling it for a long time. Accordingly, the fish soy sauce according to the present invention does not require a fermentation process and can be manufactured within a short time.

In the silicon addition step (S7), 10 to 15 parts by weight of vegetable silicon is added to 1,000 parts by weight of the fish soy sauce obtained in the vegetable broth addition step (S6). Vegetable silicon neutralizes the sourness, saltiness, sweetness, and spiciness of fish soy sauce and plays a role in ensuring that fish soy sauce has appropriate sourness, saltiness, sweetness, and spiciness. General silicon is an essential mineral for the human body, but it is almost insoluble in water, making it unsuitable for human consumption. However, the vegetable silicon used in the present invention is edible silicon. Research has shown that silicon absorbed into the human body improves immunity, antioxidant power, and metabolism, inhibits aging by activating mid-contria, and strengthens collagen to produce bones, joints, blood vessels, skin, hair, teeth, nails, etc. .

The method for producing fish soy sauce according to the present invention can be understood in more detail by the following examples and comparative examples. The following examples are merely examples for illustrating the present invention and do not limit the scope of protection of the present invention. no.

<Example>

According to the method for producing fish soy sauce as described above, the mixing ratio of ingredients was specified as follows to prepare fish soy sauce corresponding to the embodiment of the present invention. In the vegetable broth manufacturing step (S3), 8000 parts by weight of water, 1300 parts by weight of radish, 900 parts by weight of green onions, 900 parts by weight of onions, 500 parts by weight of garlic, 200 parts by weight of ginger, 600 parts by weight of shiitake mushrooms, 50 parts by weight of kelp, katsuo 250 parts by weight of Bush was used, and the secondary mixture was boiled until the liquid component of the secondary mixture reached 6,400 parts by weight. In the fish broth production step (S4), 1600 parts by weight of sea bream gill meat, 1600 parts by weight of yellowtail gill meat, 900 parts by weight of flounder, and 900 parts by weight of flounder were mixed with 3000 parts by weight of vegetable broth. In the boiling step (S5), 3200 parts by weight of soy sauce, 3600 parts by weight of starch syrup, 700 parts by weight of mirin, and 550 parts by weight of sake were used. In the silicon addition step (S8), 12 parts by weight of vegetable silicon was added to 1000 parts by weight of fish soy sauce. Rice silica product was used as vegetable silicon.

<Comparative Example 1>

Fish soy sauce corresponding to Comparative Example 1 was manufactured using the same process and material mixing ratio, except for the fish broth manufacturing step (S4) in the manufacturing process of the embodiment of the present invention described above. In the fish broth production step (S4), 1600 parts by weight of yellowtail gill meat, 900 parts by weight of flounder, and 900 parts by weight of flounder were mixed with 3000 parts by weight of vegetable broth without adding sea bream gill meat.

<Comparative Example 2>

Fish soy sauce corresponding to Comparative Example 2 was manufactured using the same process and material mixing ratio, except for the fish broth manufacturing step (S4) in the manufacturing process of the examples of the present invention described above. In the fish broth manufacturing step (S4), without adding yellowtail gill meat, 1600 parts by weight of sea bream gill meat, 900 parts by weight of flounder, and 900 parts by weight of flounder were mixed with 3000 parts by weight of vegetable broth.

<Comparative Example 3>

Fish soy sauce corresponding to Comparative Example 3 was manufactured using the same process and material mixing ratio, except for the fish broth manufacturing step (S4) in the manufacturing process of the examples of the present invention described above. In the fish broth production step (S4), 1,600 parts by weight of sea bream gill meat, 900 parts by weight of yellowtail gill meat, and 900 parts by weight of flounder meat were mixed with 3,000 parts by weight of vegetable broth without adding flounder.

<Comparative Example 4>

Among the manufacturing processes of the examples of the present invention described above, fish soy sauce corresponding to Comparative Example 4 was manufactured using the same process and material mixing ratio, except for the fish broth manufacturing step (S4). In the fish broth manufacturing step (S4), 1600 parts by weight of sea bream gill meat, 900 parts by weight of yellowtail gill meat, and 900 parts by weight of flounder meat were mixed with 3000 parts by weight of vegetable broth without adding flounder sudder.

<Comparative Example 5>

Fish soy sauce corresponding to Comparative Example 5 was manufactured using the same process and material mixing ratio, except for the silicon addition step (S8) in the manufacturing process of the examples of the present invention described above. By omitting the silicon addition step (S8), the fish soy sauce was completed without adding silicon to the fish soy sauce obtained in the vegetable broth addition step (S6).

<Test example: Sensory evaluation>

Fifty adults in their 20s to 40s were asked to rate the fish soy sauces of Examples and Comparative Examples 1 to 5 on a scale of 1 to 10 depending on their preference for umami, saltiness, sweetness, sourness, spiciness, and aroma. The results are listed in Table 1.

As shown in Table 1, as a result of comparing the umami, saltiness, sweetness, sourness, spiciness, aroma, and overall preference of the fish soy sauce prepared according to the Example and Comparative Examples 1 to 5, the comparative example of the fish soy sauce prepared according to the Example It was confirmed that umami, saltiness, sweetness, sourness, spiciness, aroma, and overall preference were evaluated highly compared to fish soy sauce prepared according to 1 to 5.

In particular, in the case where any one of the fish used in the production of fish soy sauce according to the present invention is excluded as in Comparative Examples 1 to 4, examples in which sea bream gill meat, yellowtail gill meat, flounder and flounder are all included, When compared, it was found that umami was significantly lower, and salty, sweet, sour, spicy, and aroma also showed low preference. Therefore, it can be said that the taste and aroma of fish soy sauce made with a combination of sea bream gill meat, yellowtail gill meat, flounder meat, and flounder meat is the best.

In the case of Comparative Example 5, as pure vegetable silicon was not added, the salty, sweet, sour, and spicy flavors were too strong, and it was confirmed that preference for salty, sweet, sour, and spicy flavors was lower than in the example in which pure vegetable silicon was added.

So far, we have looked at preferred examples, comparative examples, and test examples of the present invention. The present invention has been described in detail through Examples, Comparative Examples, and Test Examples, but this is not intended to limit the present invention and is only intended to demonstrate the present invention. Therefore, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these embodiments according to the gist of the present invention. The scope of the present invention is indicated in the claims, not the foregoing description, and all differences within the equivalent scope should be construed as being included in the present invention.

Claims (8)

A vegetable broth manufacturing step of preparing vegetable broth by mixing at least two types of vegetables among radish, green onion, onion, garlic, ginger, and shiitake mushrooms in water and boiling them;
A fish broth manufacturing step of preparing fish broth by mixing sea bream gill meat, yellowtail gill meat, and fish sardine with some of the vegetable broth prepared in the vegetable broth production step and boiling it;
A boiling step of obtaining a raw fish soy sauce solution by adding soy sauce, starch syrup, and alcohol to the fish broth prepared in the fish broth manufacturing step and then boiling it; and
A vegetable broth addition step of obtaining fish soy sauce by adding the remainder of the vegetable broth prepared in the vegetable broth preparation step to the fish soy sauce stock solution obtained in the boiling step, boiling it, and then cooling,
In the fish broth manufacturing step, 1500 to 1800 parts by weight of sea bream gill meat, 1500 to 1800 parts by weight of yellowtail gill meat, and 800 to 1000 parts by weight of flounder are added to 3000 parts by weight of vegetable broth among the vegetable broth prepared in the vegetable broth manufacturing step, A method for producing fish soy sauce, characterized in that the fish broth is prepared by mixing and boiling 800 to 1000 parts by weight of flounder sauce. delete According to claim 1,
It further includes a fish grilling step of grilling sea bream gill meat, yellowtail gill meat, flounder, and flounder so that the sea bream gill meat, yellowtail gill meat, flounder, and flounder are fully cooked,
The fish broth manufacturing step is 3000 parts by weight of the vegetable broth, 1500 to 1800 parts by weight of sea bream gill meat cooked in the fish baking step, 1500 to 1800 parts by weight of yellowtail gill meat, 800 to 1000 parts by weight of flounder, and flounder. A method for producing fish soy sauce, characterized in that the fish broth is produced by mixing 800 to 1000 parts by weight and boiling. According to claim 1,
The vegetable broth manufacturing step includes 8000 parts by weight of water, 1200-1500 parts by weight of radish, 800-1000 parts by weight of green onions, 800-1000 parts by weight of onions, 400-600 parts by weight of garlic, 150-250 parts by weight of ginger, and 500-500 parts by weight of shiitake mushrooms. A method for producing fish soy sauce, characterized in that the vegetable broth is prepared by mixing 700 parts by weight, 40 to 60 parts by weight of kelp, and 200 to 300 parts by weight of katsuobushi and boiling them. According to claim 1,
The boiling step is the production of fish soy sauce, characterized in that 3000 to 3400 parts by weight of soy sauce, 3400 to 3800 parts by weight of starch syrup, 600 to 800 parts by weight of mirin, and 500 to 600 parts by weight of sake are added to the fish broth and then boiled to obtain a raw fish soy sauce solution. method. According to claim 1,
A method for producing fish soy sauce, characterized in that it further comprises a silicon addition step of adding vegetable silicon to the fish soy sauce obtained in the vegetable broth addition step. According to claim 6,
The silicon addition step is a method for producing fish soy sauce, characterized in that 10 to 15 parts by weight of vegetable silicon is added to 1000 parts by weight of fish soy sauce obtained in the vegetable broth addition step. Fish soy sauce manufactured according to the manufacturing method of paragraph 1.

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