KR20020073801A - Manufacturing process of a soy sauce - Google Patents

Abstract

The present invention relates to a manufacturing method and composition of soy sauce, which is composed mainly of fruit and vegetable extracts. The juice is obtained by grinding garlic, ginger, onion, and pear, respectively, using apple juice obtained by grinding apples as a main ingredient. It is prepared by mixing the components and heating them at a heating temperature of 500 ° C. or higher for about 2 to 3 hours, then aging at about 25 to 35 ° C. for 15 days or more, and adding Nacl to a proper salinity to sterilize them.

The soy sauce prepared according to the present invention contains citric acid, vitamins, and vegetable nutrients present in apples as they are, and not only rich in nutrients, but also gives a taste of pure juice without irritating taste, and the fruit flavor is emitted as it is. The fragrance is excellent and it does not deteriorate at all, especially when it is stored for a long time. Especially when used as a seasoning when pickling meat, it is a useful invention that softens the taste of meat.

Description

Manufacturing process of soy sauce {Manufacturing process of a soy sauce}

The present invention relates to a method for preparing soy sauce containing fruit and vegetable extract as a main ingredient, and more particularly, to an extract derived from fruit and vegetable as a main ingredient, and aged through these predetermined treatments to differentiate them from conventional soy sauce. A method for producing soy sauce and a composition thereof.

Soy sauce, which has been widely edible as a traditional Jangjang food, has been boiled soybeans to make solid meju, fermented for a certain period of time, and then fermented in brine for 40 to 50 days. After fermentation is completed, the fermentation broth is separated and filtered The traditional soy sauce is obtained.

However, these traditional soy sauces contain only meju, which has been fermented for a certain period of time, so that it is difficult to change the taste, aroma, and nutrition of the soy sauce, resulting in a monotonous product value and pickling. When used as a sauce, there was a problem in that various fruits or vegetables should be added to add taste and aroma.

In order to supplement some of the disadvantages of conventional soy sauce, some proposals have been made. For example, Patent Application No. 91-23445, "Preparation method for storage of soy sauce using garlic juice," is a synthetic method used in conventional soy sauce. To make up for the shortcomings of preservatives, garlic juice is extracted and used. After the decoction and cooling, mixed with crushed garlic and ethanol, after 2 hours to grind the blended garlic juice prepared by mixing the garlic storage solution, characterized in that the preparation method of storage soy sauce using a garlic , Patent Application No. 94-2605, "Manufacturing Method of Soy Sauce Added with Onion", is for removing an amino odor which is a decomposed odor unique to soy sauce in conventional soy sauce. By adding sea onions, `` brewing soy sauce (10-15%), onion juice (3-15%), and ethanol (2%) are mixed with fermented soy solution (68-80%) and fermented for about 3 months. Soy sauce manufacturing method characterized by the above-mentioned. In addition, the "seasoning composition containing green tea extract" of the patent application No. 94-39914, by containing the green tea extract containing a large amount of flavonoid components in the conventional soy sauce "of course can show the physiological function according to the ingestion of flavonoid components, In particular, it prevents the destruction of fatty acid components such as EPA and DHA contained in fish during cooking, and reduces the fishy smell of fish to give it a light taste, thereby increasing the food intake effect and increasing the consumption of functional ingredients. Seasoning composition showing a health promoting effect.

However, these proposals are also intended to supplement the disadvantages of conventional soy sauce by adding only one functional ingredient to conventional soy sauce, and have not achieved fundamental improvement of taste, aroma and nutrition of conventional soy sauce. It was not solved.

Accordingly, the present invention is to provide a method and a composition for preparing soy sauce having a variety of flavors and aromas, rich nutrition and excellent preservation properties by supplementing the shortcomings of traditional soy sauce having a uniform taste, aroma and nutrition. .

In order to solve these problems, the present inventors carefully select a variety of fruits and vegetables, which are excellent in taste and aroma, rich in nutrients, and excellent in processing characteristics with soy sauce, and prepared at an appropriate ratio to make soy sauce with better taste and nutrition more easily. It is to provide a manufacturing method.

The present invention does not use a meju that is conventionally boiled soybeans, the apple juice obtained by grinding the apples as a main raw material mixed with the juice, garlic, ginger, onions and pears, and mixed with a predetermined ingredient to heat it It is prepared by heating at a temperature of 500 ° C. or higher for about 2 to 3 hours, then aging at about 25 to 35 ° C. for 15 days or more, and sterilizing by adding Nacl to an appropriate salinity. Here, sterilization is sufficient by heat sterilization.

In addition, more preferably, as the ambient conditions at the time of maturation, it is preferable to store the maturation in a jar in an ocher room covered with straw on the bottom.

Furthermore, in the preparation of soy sauce, it is preferable to add 10-30 parts by weight, more preferably 10-20 parts by weight, of garlic juice, thought juice, onion juice, and pear juice with respect to 100 parts by weight of apple juice.

The soy sauce composition of the present invention prepared in such a configuration is excellent in flavor and taste, rich in nutrients and excellent in preservation.

This is because sterilization by mixing the extract extract of each component and heating it to a high temperature does not cause side effects such as alcohol fermentation or other decay. Furthermore, garlic juice extracted from garlic containing abundant strong sterilizing ingredient allicin is added. Thus, it has long-term preservation power without the addition of synthetic preservatives such as butyl paraoxybenzoate, which is conventionally used as a preservative for soy sauce.

In addition, the soy sauce composition of the present invention is obtained by ripening for a certain period of time by mixing the extract of citric acid, vitamin rich apple and garlic, onion, ginger that provides a unique taste and aroma in Korean as its raw material Not only is it rich in nutrients, but it also has a unique soy sauce composition.

Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited to this.

<Example 1>

The apples are sorted and ground in a grinder and then pressed into a crusher to obtain a juice. Garlic juice, ginger juice, onion juice and drainage juice 1 kg each of 7.2 liters of garlic, ginger, onions and pears were crushed and squeezed as described above, followed by mixing, and then heated at 600 to 700 ° C. for 2 to 3 hours. After heating, it is cooled to 30 ° C. and aged at this temperature for 15 days. After completion of aging, brine is added and then heated again to 600-700 ° C. to cool to obtain a finished product.

<Example 2>

The aging conditions were the same as in Example 1 except that the aging was carried out in rice straw covered ocher.

<Examples 3 to 6>

The amount of garlic juice, thought juice, onion juice and drainage juice was added in the same manner as in Example 1 except for the following Table 1.

Table 1 unit kg

Garlic juice Ginger juice Onion Juice Drain juice Example 3 0 One One One Example 4 One 0 One One Example 5 One One 0 One Example 6 One One One 0

The soy sauce prepared according to each of the above examples was tasted and evaluated by 20 sensory appraisers for the flavor and taste, and the preservation ability was judged as to whether the taste and aroma were preserved after storage for 3 months. Got.

TABLE 2

flavor incense Retention Example 1 8.2 8.0 ○ Example 2 8.4 8.3 ○ Example 3 8.0 7.8 △ Example 4 8.0 8.0 ○ Example 5 7.8 7.8 ○ Example 6 7.7 8.0 ○

* Evaluation criteria of taste and aroma

Very good: 9 points

Good: 7 points

Normal: 5 points

Not good: 3 points

Very bad: 1 point

* Evaluation criteria for retention

・ Taste and aroma remain intact: ○

Taste and aroma slightly altered: △

· Mold and other things that have deteriorated: ×

The soy sauce prepared according to the present invention contains citric acid, vitamins, and vegetable nutrients present in apples as they are, and not only rich in nutrients, but also gives a taste of pure juice without irritating taste, and the fruit flavor is emitted as it is. The fragrance is excellent and it does not deteriorate at all, especially when it is stored for a long time. Especially when used as a seasoning when pickling meat, it is a useful invention that softens the taste of meat.

Claims (3)

The apple juice obtained by grinding the apples as a main ingredient is mixed with garlic, ginger, onions, and pears, and the mixed juice is mixed with a certain ingredient and heated at 500 ℃ or higher for about 2 to 3 hours, and then about 25 to Aging at 35 ℃ for at least 15 days, and the method of producing soy sauce characterized in that the sterilization by adding Nacl to the proper salinity. The preparation of soy sauce according to claim 1, wherein garlic juice, sake juice, onion juice, and drainage juice are mixed at 10 to 30 parts by weight, more preferably at 10 to 20 parts by weight, based on 100 parts by weight of apple juice. Way The method of producing soy sauce according to claim 1, wherein the soy sauce is matured in a clay loam covered with straw at the bottom of the fermentation.