KR20100076094A - Seaweeds sauce - Google Patents

Abstract

PURPOSE: A manufacturing method of soy sauce containing seaweed extract is provided to offer environmental friendly effects in the soy sauce without adding a chemical additive, and to improve nutrients with fish sauce and seaweed. CONSTITUTION: A manufacturing method of soy sauce containing seaweed extract comprises the following steps: drying Ecklonia cava and Laminaria japonica with sea wind in the shade; making concentrate by boiling the collected materials with water for 2 ~ 3 hours; adjusting salinity of concentrate by adding bay salt 20 ~ 23 weight%; manufacturing Ecklonia cava and Laminaria japonica concentrate by aging the concentrate for 6 months; making liquid salted fish through a filtering and concentrating processes; manufacturing concentrate of Scomber japonicas or Trachurus japonicas; drying dried radish slices or carrots to make concentrate; making the concentrate of the dried radish slices or the carrots; mixing each concentrate; and sterilizing the mixed concentrate at a temperature of 90 ~ 100°C(S500).

Description

Seaweeds Sauce

The present invention relates to seaweed soy sauce prepared using natural seaweed such as kelp and decay as a main material.

According to the advancement of industry and the change of lifestyles, our dietary habits and habits are also rapidly changing, and the dietary habits are changing to mass-produced materials and simplified eating habits.

However, the uniform food culture causes various diseases, and the recent increase in the incidence of adult diseases can be said that eating habits are one of the main causes.

Due to this trend, consumers' interest in health is increasing day by day. In the nutritional aspect of food, there is a lot of production and development of functional foods that add bioactive elements to existing foods.

On the other hand, soy sauce is a seasoning food that can be found in our table every day, and can be divided into five kinds according to the manufacturing process.

First, there is a traditional Korean soy sauce made by mixing soju with saline and saline solution by increasing the amount of soybeans. Acid-decomposed soy sauce processed by hydrolyzing the raw material containing acid, and fourth, enzyme-degraded soy sauce processed by hydrolyzing the raw material containing protein or carbohydrate with enzyme, and fifth, acid-decomposed soy sauce or enzymatic digestion into Korean soy sauce or brewed soy sauce. There is mixed soy sauce processed by mixing soy sauce at an appropriate ratio.

However, acid-decomposed soy sauce has become a social problem because MCPD (3-Monochloro-1,2-propandiol) and DCP (1,3-dichloro-2-propanol) produced during acid decomposition are involved in the debate. (Kang Yun-mi, Soon-kyung Jeong, Hyun-dong Baek, and Sung-hwan Jo: Changes in Physicochemical Components of Fermented Soy Sauce Using Anchovy Sauce. Korean Society of Food Science and Nutrition, p.888-893 (2001)

On the other hand, the conventional soy sauce is selected only meju as the only source of amino acids that taste delicious, due to the limitation of the source there was a limit to produce more delicious soy sauce.

In order to solve the above problems, an object of the present invention is to provide soy sauce with high nutritional value by using seaweed and fish sauce as a source of amino acid that tastes soy sauce. In addition, it does not add a chemical additive is intended to provide an environment-friendly and healthy soy sauce.

In order to achieve the above object, the present invention provides a first step of preparing a concentrate of Ecklonia cava or kelp; A second step of preparing a concentrate of mackerel or horse mackerel; A third step of preparing a concentrate of radishes or carrots; A fourth step of mixing the concentrates prepared in the first, second and third steps, respectively, in a ratio of 7: 2: 1; A fifth step of sterilizing the mixed concentrate mixed by the fourth step at a temperature of 90 to 100 ° C .; Characterized in that comprises a.

In addition, the first step of the present invention, the step of collecting the Ecklonia cava or kelp and drying by sea wind in the shade; Boiling condensed Ecklonia cava or kelp dried by the sea breeze with water for 2 hours to 3 hours to form a concentrate; It is characterized in that it comprises the step of adjusting the salinity by adding the natural salt in 20 to 23 weight ratio to the made-up concentrated solution and aging for 6 months to put the concentrated salt added to the natural salt.

In addition, the second step of the present invention, the step of making a fish sauce through the process of filtration and concentration mackerel or horse mackerel; Adding the natural salt to the fish sauce in a weight ratio of 20 to 23% and putting the concentrated salt to which the natural salt is added to onggi, characterized in that it comprises the step of aging for a period of 1 year 3 months to 6 months.

In addition, the filtration and concentration process of the present invention, dehumidification process for washing the mackerel or horse mackerel and water; A salting process of adding sun salt to the dried mackerel or horse mackerel; A first ripening process for ripening mackerel or horse mackerel with sun salt added for at least 12 months; It is characterized in that it comprises a crushing process for crushing the mackerel or horse mackerel aged through the first ripening process and the filtration and concentration process to filter the fine bones from the finely crushed mackerel or horse mackerel through the crushing process.

In addition, the third step of the present invention, drying the radish dried carrots or carrots in the shade by sea wind; Boiling the dried radish or kelp dried with sea water for 2 hours to 3 hours to make a concentrate; It is characterized in that it comprises the step of adjusting the salinity by adding the natural salt in 20 to 23 weight ratio to the made-up concentrated solution and aging for 6 months to put the concentrated salt added to the natural salt.

The effect which arises by implementation by said structure is as follows.

First, using algae and liquid milk as a source of amino acid to taste the delicious taste of soy sauce can provide a nutritious soy.

Second, by adding no chemical additives, it can provide environment-friendly and healthy soy sauce.

Hereinafter, with reference to the accompanying Figure 1 will be described in detail the present invention. 1 is a specific embodiment of the present invention.

The present invention comprises a first step of preparing a concentrate of Ecklonia cava or kelp; A second step of preparing a concentrate of mackerel or horse mackerel; A third step of preparing a concentrate of radishes or carrots; The mixture concentrate prepared by the fourth step and the fourth step of mixing the concentrated solution prepared in the first step, the second step and the third step in a ratio of 7: 2: 1 respectively, the temperature of 90 ~ 100 ℃ The fifth step is to sterilize.

The step of preparing a concentrate of Ecklonia cava or kelp may be obtained by collecting the Ecklonia cava or kelp and drying by sea breeze in the shade; Boiling condensed Ecklonia cava or kelp dried by the sea breeze with water for 2 hours to 3 hours to form a concentrate; Adjusting the salinity by adding 20 to 23 weight ratio of sun salt to the prepared concentrate; It is composed of the step of aging for 6 months in the concentrate added to the sun salt.

Drying the Ecklonia cava or kelp by sea wind is carried out by seaweed and the Ecklonia cava and naturally dried by sea breeze. Attention should be taken to avoid direct sunlight and to dry for 3-4 hours by sea wind to remove a certain amount of moisture.

Seaweeds such as kelp and E. coli contain many carbohydrates such as carotene, xanthophylls, and chlorophyll, as well as carbohydrates such as manit and laminarin, which are made by carbon assimilation, and alginic acid, which is a component of cell walls. Amino acids, such as glutamic acid, are contained. The ingredients vary depending on the type, but are generally 16% moisture, 7% protein, 1.5% fat, 49% carbohydrate, and 26.5% inorganic salts. 20% of the carbohydrates are fiber and the rest are polysaccharides such as alginic acid and laminarin. In particular, since many inorganic salts such as iodine, potassium, calcium, etc., eating a little bit of kelp is good for the supply of inorganic salts. The amino acid called laminin in kelp is effective in lowering blood pressure.

In the step of preparing a concentrate of Ecklonia cava or kelp, water is mixed with Ecklonia cava or kelp dried by sea breeze, and then boiled for about 2 hours to make a concentrate. At this time, the amount of water to be mixed and the boiling time can be carried out by variously adjusting according to the implementation conditions.

The step of adding the natural salt to the concentrate is a step of adjusting the salinity by adding the natural salt to the concentrate, preferably adding the sun salt to a weight ratio of about 20 to 23 so that the taste of the concentrate after the addition of the salt is not too salty or too salty. Do it.

In the step of aging the concentrated salt added with natural salts, the added salt or kelp concentrates added with natural salts are aged in pots for at least 6 months.

Preparing a fish sauce concentrate.

Natural salt is mixed in 20 ~ 23 weight ratio in the fish sauce of mackerel and horse mackerel after filtration and concentration. And mature in Onggi for 1 year 3 months to 2 years.

At this time, the filtration and concentration process is a dehumidification process for washing the mackerel or horse mackerel and water; A salting process of adding sun salt to the dried mackerel or horse mackerel; A first ripening process for ripening mackerel or horse mackerel with sun salt added for at least 12 months; A crushing process of finely crushing the mackerel or horse mackerel aged through the first aging process; And through the crushing process may be composed of a filtration and concentration process to filter the fine bones and the like from finely crushed mackerel or horse mackerel.

Preparation of concentrates of radishes and carrots.

After drying the radish and carrots using sea breeze to avoid sunlight, pour water and boil for 2 hours to make a concentrate. Then, as described above, the natural salt is mixed with the concentrate at a weight ratio of 20 to 23, and fermented into an onggi. The fermentation period is appropriate for 1 year 3 months to 2 years. That is, drying the radish dried carrots or carrots in the shade by sea wind; Making a concentrate by boiling the dried radish or kelp dried with sea water for 2 hours to 3 hours with water; Adjusting the salinity by adding 20 to 23 weight ratio of sun salt to the prepared concentrate; It is possible to configure the step of aging for 6 months to put the concentrated salt added to the sun salt.

Mixing and sterilizing the concentrate.

E. coli or kelp concentrate, mackerel or horse mackerel concentrate fermented through the above-described process. And a concentrate of radish dried carrots or carrots in a ratio of 7: 2: 1. And the mixed concentrate is sterilized at a temperature of about 90 ~ 100 ℃.

After sterilization, seal it or store it according to the product standard. The fermentation also proceeds, and the longer the period, the more chemical elements that taste amino acids.

1 is a flowchart of a first embodiment of the present invention.

Claims (5)

Preparing a concentrated solution of Ecklonia cava or kelp; A second step of preparing a concentrate of mackerel or horse mackerel; A third step of preparing a concentrate of radishes or carrots; A fourth step of mixing the concentrates prepared in the first, second and third steps, respectively, in a ratio of 7: 2: 1; And A fifth step of sterilizing the mixed concentrate mixed by the fourth step at a temperature of 90 to 100 ° C .; Seaweed soy sauce manufacturing method comprising a. The method of claim 1, The first step, Collecting Ecklonia cava or kelp and drying by sea breeze in the shade; Boiling condensed Ecklonia cava or kelp dried by the sea breeze with water for 2 hours to 3 hours to form a concentrate; Adjusting the salinity by adding 20 to 23 weight ratio of sun salt to the prepared concentrate; And Putting the concentrated salt added with sun salt into pottery and aging for 6 months; Seaweed soy sauce manufacturing method comprising a. The method according to claim 1 or 2, The second step, Making mackerel or horse mackerel liquid milk through filtration and concentration; Adding natural salt to the fish sauce in a weight ratio of 20 to 23%; And Fermenting the concentrated salt with sun salt added to the onggi for a period of 1 year 3 months to 6 months; Seaweed soy sauce manufacturing method comprising a. The method according to claim 1 or 2, The filtration and concentration process, Dehumidification to clean and dry the mackerel or horse mackerel; A salting process of adding sun salt to the dried mackerel or horse mackerel; A first ripening process for ripening mackerel or horse mackerel with sun salt added for at least 12 months; A crushing process of finely crushing the mackerel or horse mackerel aged through the first aging process; And Filtration and concentration to filter fine bones from finely crushed mackerel or horse mackerel through crushing;  Seaweed soy sauce manufacturing method comprising a. 3. The method according to claim 1 or 2, The third step is Drying the radish dried carrots or carrots in a shade by sea wind; Boiling the dried radish or kelp dried with sea water for 2 hours to 3 hours to make a concentrate; Adjusting the salinity by adding 20 to 23 weight ratio of sun salt to the prepared concentrate; And Putting the concentrated salt added with sun salt into pottery and aging for 6 months; Seaweed soy sauce manufacturing method comprising a.

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