KR20130001560A

KR20130001560A - Process for preparing yacon pickle

Info

Publication number: KR20130001560A
Application number: KR1020110062402A
Authority: KR
Inventors: 신재주; 황문일; 임순임
Original assignee: 신재주; 임순임; 황문일
Priority date: 2011-06-27
Filing date: 2011-06-27
Publication date: 2013-01-04

Abstract

PURPOSE: A yacon pickle manufacturing method using fish soy sauce is provided to produce yacon pickle having excellent nutrition, functionality, unique taste, and flavor using yacon and the fish soy sauce. CONSTITUTION: Make sauce for pickling by boiling a mixture of salt, vinegar, sugar, pickling spice, cinnamon, and chili pepper. Preserve yacon in the pickling sauce after naturally cooling in the temperature ranged 50-70deg. C. Dissolve 0.1-0.5% by weight of malic acid, 0.1-0.5% by weight of citric acid, and 0.05-0.15% by weight of glycine in water before adding 0.02-0.1wt% of bay leaves, 0.05-0.15wt% of dried clove buds, 0.001-0.03wt% pepper, 0.01-0.03wt% cinnamon, 0.1-0.2wt% dilll, 0.1-0.15wt% of nutmeg, and 0.01-0.1wt% sage, and filter the mixture after boiling for 10-20 minutes. Make a spice and a flavor enhancer by adding 2-20wt% of vinegar and 80-98wt% of sugar to the filtered pure liquid. Soak 50-70wt% of the salted yacon in 30-50wt% of spice and flavor enhancer for 3-5 hours. Add 0.5-1.0wt% of garlic and 0.5-1.0wt% ginger to the yacon pickle, and age the mixture at 5-20deg. C. Add 1-5wt% of fish soy sauce.

Description

Process for preparing yacon pickle

The present invention relates to a method for processing functional yacon, which is effective in promoting insulin secretion, reducing serum cholesterol, preventing obesity and arteriosclerosis, and preparing pickles using yacon, which is a low-alkali food, which is a functional food excellent in food nutrition. It is about how to.

Yacon has been recognized as an excellent functional food to date, but the process has not been developed. Yacon is being developed as a functional food for improving blood flow and diabetics. Specifically, it is processed into beverages, alcohol, and juices in the United States, New Zealand, and Japan, but in Korea, it is still at the stage of product development. have.

Looking at the prior art for yacon as follows.

Republic of Korea Patent No. 554446 discloses a method of manufacturing dried persimmon using yacon, Republic of Korea Patent No. 663590 discloses a mixed powder based on yacon foliage and tuber root, its manufacturing method and pills or tablets obtained therefrom, and Republic of Korea Patent Registration No. 752952 The present invention relates to a pharmaceutical composition comprising yacon or extracts thereof, Korean Patent Registration No. 738994, a method for manufacturing fermented liquor using yacon roots, and Korean Patent Registration No. 896473, a method for manufacturing healthy beverages based on yacon, and a Korean Patent Registration No. 920298. No. 1 is a fermented beverage using yacon and a method for manufacturing the same. Registered Korean Patent No. 1007825, a functional rice containing yacon, chaga mushroom and barley sprout extract, Republic of Korea Patent No. 868581 is a manufacturing method of functional fermented wine using Yacon powder, Korean patent. Registration No. 859750 describes the manufacturing method of yacon fermented wine, special Korean Registration No. 989 832 discloses a yacon pickle is disclosed.

As described above, looking at the prior art for yacon, mainly the technology for alcohol and beverages, there was no prior art for yacon pickle.

Accordingly, it is an object of the present invention to provide a method for producing pickles using yacon.

Another object of the present invention is to provide a method for producing yacon pickle added with liver soy sauce.

The present invention, in order to achieve the above object, (a) salt, vinegar, sugar, pickling spice, cinnamon, pepper, and then boiled to make a sauce for pickling; (B) marinating the yacon in the pickling sauce; (C) After dissolving malic acid, citric acid and glycine in water, add laurel leaves, cloves, pepper, cinnamon, dill, nutmeg and sage, boil and extract the fragrance, and add vinegar and sugar to the clear liquid obtained by filtration. Making flavored seasoning solution; (D) adding flavoring seasoning solution to salted yacon; And (e) it provides a method for producing yacon pickle comprising the step of immersing garlic and ginger after immersion.

In the (a) step of the manufacturing method of yacon pickle according to the present invention, the salt concentration is 20 to 25%, the weight ratio of sugar and vinegar is 1: 1 to 3: 1, and in step (b), the pickling sauce is 50 After the natural cooling to 70 ℃ to put the yacon, in step (c), 0.1 to 0.5% by weight of malic acid, 0.1 to 0.5% by weight citric acid, 0.05 to 0.15% by weight glycine to dissolve well, and then as a spice Laurel leaves 0.02 to 0.1 wt%, clove 0.05 to 0.15 wt%, pepper 0.001 to 0.03 wt%, cinnamon 0.01 to 0.03 wt%, dill 0.1 to 0.2 wt%, nutmeg 0.1 to 0.15 wt%, sage 0.01 to 0.1 wt% Add boiled for 10 to 20 minutes to extract the flavor, and then add 2 to 20% by weight of vinegar and sugar to 80 to 98% by weight of the clear liquid obtained by filtration to make a flavored seasoning solution. Coarse to 70 to 70% by weight While the mixture was added 30 to 50% by weight of 3 to 5 hours immersion, and (e) step, the garlic into the 0.5 to 1.0% by weight of ginger and from 0.5 to 1.0% by weight is preferred to aging at 5 to 20 ℃.

According to a preferred embodiment of the present invention, 1 to 5% by weight of the liver may be further added in at least one of steps (a) to (e).

Fish liver used in the present invention comprises the steps of (1) preparing meju; (2) preparing a saury fish sauce; (3) mixing the meju and saury fish sauce; (4) fermenting the mixture; And (5) purifying the liquid obtained by separating solids after fermentation is completed.

In the present invention, the step of preparing saury fish sauce (2) (a) adding a solvent to the saury, crushed and stirred to extract the enzyme and then centrifuged to obtain a supernatant liquid to prepare a crude enzyme solution; (b) adding saury to the fermentor, and adding coenzyme solution, water and salt to ferment to prepare saury sachets; (c) adding sodium bicarbonate to the fermentation broth stock solution, removing the fish odor from the fish sauce by carbon dioxide gas generated by stirring and heating, and then cooling and deodorizing the saury sauce; And (d) mixing the functional additives in the deodorized saury fish sauce, dissolving them under heat, cooling them to room temperature, refrigeration aging, and filtration to form the product.

In step (a) of the production of saury sachet according to the present invention, a phosphate buffer having a concentration of 0.01 to 1 M is added 1 to 10 times the weight of saury, and crushed using a homogenizer, and 0 to 10 Stir for 1 to 20 hours at ℃, centrifuged for 1 minute to 1 hour at a rate of 500 to 50,000 g, 1 to 20 parts by weight of crude enzyme solution, 1 to 300 parts by weight of water based on 100 parts by weight of saury in step (b) Part is added, salt is added so that the salinity is 1 to 25%, fermentation is carried out for 1 hour to 6 months while maintaining 10 to 90 ℃, in step (c) 0.1 to 1% sodium bicarbonate is added, 80 to Stirring and heating at 100 ° C. for 1 to 60 minutes, (d) using at least one selected from chitosan, kelp, ginger extract, garlic extract, glucose and sodium glutamate as functional additives, and dissolving at 60 to 90 ° C. , It is preferable to refrigerate at 0-10 degreeC for 1 to 10 days.

Step (5) of the manufacturing step of the fish liver according to the present invention comprises the steps of purification using microfiltration; Heating at 100 to 120 ° C. for 1 to 3 hours; And low temperature aging at 0 to 15 ° C. for 5 to 6 days.

The present invention is to produce a pickle using yacon, liver and so on, thereby providing a functional yacon pickle unique in taste and aroma, but also excellent in food nutrition.

1 is a manufacturing process of the functional yacon pickle according to the present invention.
2 is a manufacturing process chart of the functional liver soy available for the production of yacon pickle according to the present invention.
3 is a manufacturing process diagram of the functional saury fish sauce that can be used for manufacturing the liver of FIG.

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

1 is a manufacturing process diagram of the functional yacon pickle according to the present invention, the manufacturing process of the yacon pickle is composed of a sauce preparation step for pickling, yacon pickling step, flavor seasoning preparation step, yacon immersion step, aging step and the like.

First, a sauce preparation for pickling is prepared. Specifically, after mixing salt, vinegar, sugar, pickling spice, cinnamon, red pepper, boil for about 30 minutes to make a pickling sauce, where the salt concentration is 20 to 25%, the weight ratio of sugar and vinegar is 1: It is preferable that it is 1 to 3: 1. In particular, soaked in yacon, soaked in 20 to 25% salt water for about 30 minutes and then used to wash. Pickling spice (pickling spice) is a kind of mixed spice that is widely used in the West, and the added ingredients are 20% of fennel, 20% of yellow mustard, 15% of coriander, and 15% of black pepper, and allspice and bay leaf Cinnamon, black pepper, cloves, chili, coriander, mustard seeds, caraway seeds, chili, fennel seeds, cardamom, mace, dill and ginger are mixed.

Next, pickle yacon in a pickling sauce. At this time, the sauce for pickling is naturally cooled to 50 to 70 ℃ and then yacon is pickled.

Next, make spices seasoning. Specifically, 0.1 to 0.5% by weight of malic acid, 0.1 to 0.5% by weight of citric acid, 0.05 to 0.15% by weight of glycine are dissolved well, and then 0.02 to 0.1% by weight of laurel leaves and 0.05 to 0.15% by weight of clove as a spice. , Pepper 0.001-0.03 wt%, cinnamon 0.01-0.03 wt%, dill 0.1-0.2 wt%, nutmeg 0.1-0.15 wt%, sage 0.01-0.1 wt% and 10-20 After boiling for a while to extract the flavor, vinegar and 2 to 20% by weight of vinegar and sugar are added to 80 to 98% by weight of the clear liquid obtained by filtration to make flavored seasoning.

Next, add spices and seasonings to the salted yacon. Specifically, 30 to 50% by weight of flavored seasoning is added to 50 to 70% by weight of salted yacon and soaked for 3 to 5 hours.

Finally, add the garlic and ginger after immersion. Specifically, 0.5 to 1.0% by weight of garlic and 0.5 to 1.0% by weight of ginger is added and aged at 5 to 20 ° C, particularly preferably at 10 ° C for about 20 to 25 days.

Yacon is a plant from the Asteraceae native to the Andes Mountains of South America. Its roots are similar to sweet potatoes and have high sugar content and are bulbous plants grown for food. Yacon is composed of 67.75% water, 1.25% crude protein, 0.04% crude fat, 27.8% reducing sugar (carbohydrate), 2.2% fiber, 0.76% ash, and 0.2% solids. Yacon is raw or fried in oil, has a sweet sweet taste like fruit, and is a good food for dessert. Yacon has a sugar content of up to 12 to 13 brix after one month of aging and has a glycolytic effect on diabetics. Alpha-glucooxidase enzyme slows blood sugar rise. Yacon is known to be effective for diabetes because it contains components that interfere with the absorption of sugar in food and promote the rapid consumption of sugar in the blood. In addition, yacon lowers blood pressure, and yacon contains a lot of minerals, especially potassium, which has the effect of lowering blood pressure by balancing sodium in the body. In addition, yacon is effective in the diet, yacon contains a lot of fructooligosaccharides, since the sugar is not absorbed in the body because it is not digested, because it is not used as an energy source, it helps the diet. Yacon is rich in alkaline fiber and low in calories, making it an effective dietary diet. Yacon is also good for atherosclerosis and constipation. Polyphenols contained in yacon are oxides, which reduce cholesterol and are effective in atherosclerosis, and also increase intestinal bifidus, which is effective for chronic constipation and enhances immunity. Yacon contains 21 kinds of free nitrogen compounds, and among them, it is a report of amino acids such as aspartic acid, glutamine, proline and arginine. Carbohydrates are characterized by a high content of sucrose, fructo oligosaccharides and inulin, and no starch. Inulin is a complex of fructose, a kind of natural water-soluble fiber that is water-soluble and not degraded by human digestive enzymes. Fructo oligosaccharides are non-toxic sweeteners that exhibit physiological effects such as intestinal flora, lower serum cholesterol, and constipation.

According to a preferred embodiment of the invention, 1 to 5% by weight of the soy sauce may be further added during the preparation of the yacon pickle.

Figure 2 is a manufacturing process diagram of the functional liver soy sauce usable in the production of yacon pickle according to the present invention, the manufacturing process of the liver is composed of meju manufacturing process, saury aquatic fish manufacturing process, mixing process, fermentation process, solids separation process, purification process, etc. .

First, meju for preparing soy sauce is prepared.

Meju is the basic material for soaking intestines. Meju is used for soaking soy sauce, which is conventional meju and improved meju. Traditional meju is soaked in soybeans in late autumn, cooked for more than 5 hours, then steamed in mortar to form bricks, squares, or large bowls. If you crush the hardened mass with rice straw and hang it in the room, the mold grows on the surface of the meju, and the bacteria grow in the crevices. In the spring of the following year, I removed the medallion meju, covered my blanket, warmed it, fermented it, dried it in the sun, and wiped away foreign matter and mold on the surface, it became a traditional meju. This meju is used to make traditional soy sauce. Recently, improved meju made by improving the method of manufacturing traditional meju has the advantage of improving the quality of meju and shortening the manufacturing time by artificial inoculation of Aspergillus oryzae, a yellow germ bacterium.

Improved meju can be divided into three types as follows. 1) Lump meju: Soak the selected beans (18 ~ 30 hours), boil and cool. Here, after mixing the yellow bacterium, steam it with a mortar and make it into a brick-like shape and float it at 20 ~ 25 ℃. When green mold is covered, it is dried and used as meju. 2) Soybean Meju: Until the inoculation of Hwanggyun bacteria, it is the same as lump meju. Put the inoculated beans in 3 cm thickness in a soup box and keep them at 30 ~ 35 ℃ for 6 ~ 12 hours. If white mycelium is covered, let the beans fall off and ferment at 20 ~ 30 ℃ for 3 ~ 4 days. Green yellow mold is covered with soybeans and dried to form soybean meju. 3) Noodle-type meju: Inoculate and inoculate in the same way as lump meju and extrude boiled soybeans with chopper and simultaneously pulverize them. Put this rhythm in a soup box and float it like soybean meju and dry it to become yellow green noodle type meju.

Looking at the fermentation ripening process of Meju, crushed and soaked steamed beans are caused by the attachment and propagation of various microorganisms in the air, which is a process in which soybean, a raw material of Meju, is decomposed by various enzymes secreted by these microorganisms. Soybeans are degraded by amylase, protease and lipase secreted by aerobic fungi, such as Rhizopus, Aspergillus and Mucor, which grow on the surface of Meju, and Bacillus subtilis inside Meju. Proteolytic enzymes, starch degrading enzymes, and oil degrading enzymes secreted by B. pumilus are involved in the degradation. Soy sauce is an amino acid that has been broken down into proteolytic enzymes of bacteria inside Meju and converted into water-soluble nitrogen compounds, and other low-grade degradation products are solubilized, eluted in salt water, and flavored substances are produced by salt-resistant bacteria and yeast. .

Looking at the types and specifications of Meju, there are Korean Meju and Improved Meju in the food industry, and the standards of traditional Meju according to the traditional food standard standard (Based on Article 13 of the Agricultural and Marine Products Processing Industry Promotion Act, based on Article 13) have good inherent color and flavor. It should be free of foreign matter, moisture 10.0% or less, crude protein 35.0% or more, crude fat 15.0% or more, and amino acid nitrogen 110mg% or more. In the Food Code, it refers to a product made by using soybean as a main raw material or fermented by maintaining the form of grain particles. 1) Korean Meju: Steamed, molded and fermented with soybean (95% or more) as a main ingredient. 2) Improved meju: Fermented with soybean (85% or more) as the main ingredient in the form of grains. Specifications include properties (with unique color and flavor and no odor), moisture (10% or less, modified meju), crude protein (35% or more, as dry matter), tar pigment (undetected), aflatoxin (10 Μg / kg or less B1), preservatives (not detected), and the like.

Next, saury sachets are prepared.

Figure 3 is a manufacturing process diagram of the functional saury fish sauce added when manufacturing the liver soy sauce available for the production of yacon pickle according to the present invention, saury preparation process, coenzyme solution manufacturing process, mixing process of coenzyme solution and saline in saury, aging fermentation Process, saury fermentation broth separation process, sodium bicarbonate addition process, heat deodorization treatment process, cooling process, functional additive addition process to deodorization fish sauce, mixing and dissolving and aging process, filtration and packaging process.

First, prepare saury. The saury may be fresh saury and / or frozen saury. Looking at the efficacy of saury, the first saury is effective in preventing adult diseases. Specifically, unsaturated fatty acids such as EPA (Eicosa Pentaenoic Acid) contained in the oil of saury lowers blood cholesterol, cleans blood vessels and prevents blood clots, which is good for adult diseases such as atherosclerosis, heart disease, and stroke. Second, saury is effective for brain development and dementia prevention. Specifically, saury is rich in Docosa Hexaenoic Acid (DHA) is good for brain development and dementia prevention. Third, saury is effective in preventing osteoporosis. Specifically, saury is rich in calcium is good for preventing osteoporosis in menopausal women. Fourth, saury is effective in preventing anemia. Specifically, the red flesh of saury is rich in vitamin B12 and iron, which is good for preventing anemia.

Next, a crude enzyme solution is prepared. In the present invention, by preparing the crude enzyme solution separately and used for the saury fermentation, it is possible to improve the taste and aroma of saury fish sauce and provide a saury fish sauce that is excellent in food nutrition. The crude enzyme solution is a purified enzyme produced in the saury itself, contains a large amount of protease (protease), the enzyme can act in the saury fermentation process to obtain the above-mentioned effect. Specifically, the saury is added with a solvent and disrupted, followed by stirring to extract an enzyme, followed by centrifugation to obtain a supernatant, thereby preparing a crude enzyme solution. As a solvent, phosphate buffer is preferable. The concentration of phosphate buffer is 0.01 to 1 M, preferably 0.05 to 0.5 M, most preferably 0.1 M. The amount of the phosphate buffer added is 1 to 10 times, preferably 3 to 7 times, most preferably 5 times the weight of saury. The pH of the phosphate buffer is approximately 7.5. When crushing, it is preferable to crush using a homogenizer. The stirring temperature is 0 to 10 ° C, preferably 2 to 7 ° C, most preferably 4 ° C. The stirring time is 1 to 20 hours, preferably 5 to 15 hours, most preferably 12 hours. The centrifugation speed is 500 to 50,000 g, preferably 5,000 to 10,000 g, most preferably 8,000 g. The centrifugation time is 1 minute to 1 hour, preferably 20 to 40 minutes, and most preferably 30 minutes.

Then, the saury is put into a fermenter and fermented after addition of crude enzyme solution, water, and salt to produce saury sauce (References: Korean fermented raw materials and products, Book Publishing Creation, Kim Young Myung, 1991). The addition amount of the crude enzyme solution is 1 to 20 parts by weight, preferably 5 to 15 parts by weight, most preferably 10 parts by weight based on 100 parts by weight of saury. The added amount (amount of water) of water is 1 to 300 parts by weight, preferably 50 to 200 parts by weight, and most preferably 150 parts by weight based on 100 parts by weight of saury. As salt, salt is preferable. The amount of salt added is added so that the salinity is 1 to 25%, preferably 3 to 10%, most preferably 5%. Fermentation temperature is 10-90 degreeC, Preferably it is 30-70 degreeC, Most preferably, it is 50 degreeC. The fermentation time is 1 hour to 6 months, preferably 5 hours to 1 month, most preferably 10 hours.

Next, after separating the fermentation broth, sodium bicarbonate is added to the fermentation broth stock solution, and the fish odor is removed by cooling carbonic acid gas generated by stirring and heating to prepare a saury sachet. The concentration of sodium bicarbonate is 0.1 to 1%, preferably 0.25 to 0.5%, most preferably 0.4%. The stirring heating temperature is 80 to 100 ° C, preferably 85 to 95 ° C, most preferably 90 ° C. The stirring heating time is 1 to 60 minutes, preferably 5 to 10 minutes, most preferably 7 minutes. Saury fish sauce has the highest protein content when stored for 360 days.

Next, the functional additives are mixed in a deodorized saury saucepan, heated and dissolved, cooled to room temperature, refrigerated, and then filtered to produce a product. As the functional additive, at least one selected from chitosan, kelp, ginger extract, garlic extract, glucose and sodium glutamate is used.

Chitosan (Chitosan) is a new material that is easily absorbed by the human body of chitin in crustaceans. It activates the depleted cells, inhibits aging, strengthens immunity and prevents disease. It also regulates biorhythms with the ability to activate the body's natural healing abilities. The effect on the disease is as follows: First, it plays a role of adsorbing and excretion of excess cholesterol in the body, that is, acting as a cholesterol. Second, it has an anticancer effect of inhibiting the proliferation of cancer cells. Third, by inhibiting the absorption of chloride ions causing the increase in blood pressure in the intestine, and then discharged to the outside of the body to suppress blood pressure increase and to promote effective bacteria in the intestine and activate the cells. In addition, blood sugar control, liver function improvement, and the effects of heavy metals and pollutants in the body are effective.

Sea tangle contains many carbohydrates such as carotene, xanthophyll and chlorophyll, carnitals such as mannit and laminarin, which are made by carbon assimilation, and alginic acid, which is a component of the cell wall, and amino acids such as iodine, vitamin B2 and glutamic acid It contains. 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.

Ginger is a herbal medicine that is used to dry root stem in health, which is effective for indigestion, vomiting and diarrhea, promotes blood circulation, and has anti-inflammatory and analgesic effects. Ginger diastases and proteases stimulate the secretion of digestive juices, promote bowel movement, and treat nausea and diarrhea. Ginger and shawl, which are gorgeous ingredients of ginger, have strong sterilizing effect against various pathogenic bacteria, especially typhoid and cholera.

Garlic removes fishy fish, improves taste, and when eaten together, it coagulates protein, lightening the irritation of the stomach and helping digestion. Garlic kills mold and also has bactericidal effects such as E. coli and Staphylococcus. Garlic smells like aryl sulfide and contains a lot of B vitamins. In oriental medicine, it is called Daesan, which warms the stomach, boosts the energy of the stomach, and has the effects of insecticides and small-species. Garlic's allicin acts as a neurostable, stimulating and nourishing when tired. It also relieves stimulation from the outside or increases vitality.

Glucose is a D-glucose, and especially when used in the present invention, it can achieve a taste improvement effect similar to soy sauce by an effective deodorization of fish sauce by an artificial sugar-amino reaction and a mayor reaction.

Sodium glutamate (MSG) is the sodium salt of glutamic acid. Sodium glutamate is used in chemical seasonings for flavoring. It has the function of relieving sour and bitter taste, adding savory taste to sweetness, and bringing out the natural flavor of food. Synergistic action between nucleic acid-based seasonings and when used in processed foods mainly used with nucleic acid-based seasonings. As a table seasoning, it is widely used in various dishes, broths, and pickles. In addition to seasonings, it can be added to canned bamboo shoots, canned peaches, and mushrooms. It is effective in preventing turbidity of contents, changing form, flavor, color, taste, freshness, and appearance, and is effective in maintaining freshness of frozen fish meat.

The heat dissolution temperature is 60 to 90 ° C, preferably 70 to 80 ° C, most preferably 75 ° C. The refrigeration aging time is 1 to 10 days, preferably 7 to 10 days, most preferably 8 days. The refrigeration aging temperature is 0 to 10 ° C, preferably 0 to 5 ° C, most preferably 4 ° C. Fermentation of 10 kg saury produces 15-20% fish sauce and 5-7% unsaturated oil. This oil can be used as a cosmetic ingredient (previously used as sardine oil).

Next, the prepared meju and saury fish sauce are mixed. The mixing ratio of meju and saury is not particularly limited, and may be, for example, 1:10 to 10: 1, preferably 1: 1 to 1: 5, in a weight ratio of Meju: saury.

Next, the mixed meju and saury sake ferment. The fermentation time is not particularly limited and may be, for example, about 4 to 6 months of fermentation. Fermentation temperature is also not particularly limited, and may be, for example, fermentation at 10 to 40 ℃.

Next, the solids are separated after the fermentation is completed. The separation method of the solid is not particularly limited, and for example, a sieve or the like can be used.

Next, the liquid from which the solids have been separated is purified to obtain soy sauce. Specifically, this step is composed of a purification step, a heating step and a low temperature aging step. In the refining step, the fine filtration is performed. First, the filter may be performed using a carbon ball or sand, and the second may be performed using a microfilter. In the heating step, for example, heating may be performed at 100 to 120 ° C. for 1 to 3 hours. In the low temperature aging step, for example, low temperature aging may be performed at 0 to 15 ° C. for 5 to 6 days.

Fish liver prepared according to the above-described method is nutritionally excellent, including various nutrients, and has an aromatic sweet taste.

Example 1

First, salt, vinegar, sugar, pickling spice, cinnamon and red pepper were mixed and boiled for about 30 minutes to make a sauce for pickling. At this time, the salt concentration was 23%, and the weight ratio of sugar and vinegar was 2: 1.

Next, the sauce for pickling was naturally cooled to 60 ° C., and then yacon was added and pickled.

Next, 0.3% by weight of malic acid, 0.3% by weight of citric acid and 0.1% by weight of glycine were dissolved in water, and then, as a spice, 0.06% by weight of bay leaf, 0.1% by weight of cloves, 0.02% by weight of pepper, 0.02% by weight of cinnamon, 0.15% by weight of dill, 0.13% by weight of nutmeg, 0.06% by weight of sage and boiled for 15 minutes to extract the flavor, and then 90% by weight of the clear liquid obtained by vinegar and 10% by weight of sugar was added to the flavor seasoning.

Next, 40% by weight of flavored seasoning was added to 60% by weight of salted yacon and soaked for 4 hours.

Finally, after dipping, 0.8% by weight of garlic and 0.8% by weight of ginger were aged at 10 ° C. for about 23 days.

[Example 2]

As in Example 1, but after immersion, 3% by weight of liver soy sauce was added, wherein the liver is prepared as follows.

First, meju was prepared. Specifically, wash the beans to remove blemishes and stones, boil the beans for 8 hours, steam them well, shape them into cubes, dry them for one day, twist them with straw, and dry them in this state for about 30 days. After 10 days of moderately floated, prepared by washing well.

Next, a saggy aqua fish sauce was prepared. Specifically, supernatant obtained by adding 5 times 0.1 M phosphate buffer (pH 7.5) to the saury weight, crushed with a homogenizer, and stirring the enzyme at 4 ° C. for 12 hours, followed by centrifugation (8000 g, 30 minutes). Artificial enzyme solution was prepared. Thereafter, 10 kg of saury was placed in a fermentor, 1 kg of coenzyme solution, 15 kg of hydrolyzate, and salt were added thereto, followed by fermentation for 10 hours while maintaining a temperature of 50 ° C. at a salt concentration of 20% to prepare a fish sauce. Then, after separating the fermentation broth, 0.4% sodium bicarbonate was added to the fermentation broth stock solution, and the fish sauce was removed by carbonic acid gas generated by stirring and heating at 90 ° C for 7 minutes. Got. Thereafter, 1 kg of functional additives (chitosan, kelp, ginger extract, garlic extract, glucose, sodium glutamate) were mixed in a deodorized saury fish sauce, dissolved at 75 ° C, cooled to room temperature, refrigerated at 4 ° C for 8 days, and filtered. .

Next, the prepared meju and saury fish sauce were mixed at a weight ratio of about 1: 3.

Then, the mixed meju and saury sauce was fermented at about 30 ° C for about 5 months.

Next, after the fermentation was completed, the solid was separated using a fine sieve.

Next, the liquid from which the solid was separated was purified using a microfilter, heated at 110 ° C. for 2 hours, and then aged at low temperature at 5 ° C. for about 5 days to obtain soy sauce.

Saury fish sauce prepared according to the present invention contains more amino acids than ordinary fish sauce, and soy sauce and yacon pickle prepared using such saury sauce is also nutritionally superior to general products.

Claims

Fragrance (a) salt, vinegar, sugar, pickling spice, cinnamon, pepper, and then boiled to make a pickled sauce;
(B) marinating the yacon in the pickling sauce;
(C) After dissolving malic acid, citric acid and glycine in water, add laurel leaves, cloves, pepper, cinnamon, dill, nutmeg and sage, boil and extract the fragrance, and add vinegar and sugar to the clear liquid obtained by filtration. Making flavored seasoning solution;
(D) adding flavoring seasoning solution to salted yacon; And
(E) method of producing yacon pickle comprising the step of immersing after immersing garlic and ginger.

The method of claim 1,
In step (a), the salt concentration is 20 to 25%, the weight ratio of sugar to vinegar is 1: 1 to 3: 1,
In step (b), the pickled sauce is naturally cooled to 50 to 70 ° C., and then yacon is added.
In step (c), 0.1 to 0.5% by weight of malic acid, 0.1 to 0.5% by weight of citric acid, and 0.05 to 0.15% by weight of glycine are dissolved in water, and then 0.02 to 0.1% by weight of laurel leaves and 0.05 to 0.15 of clove as spices. Add the weight%, pepper 0.001 to 0.03%, cinnamon 0.01 to 0.03%, dill 0.1 to 0.2%, nutmeg 0.1 to 0.15%, sage 0.01 to 0.1% by weight and boil for 10 to 20 minutes to extract the flavor, To 80% to 98% by weight of the clear liquid obtained by filtration, vinegar and 2 to 20% by weight of sugar are added to make a flavoring seasoning solution.
In step (d), 50 to 70% by weight of salted yacon is added 30 to 50% by weight of flavoring seasoning solution and soaked for 3 to 5 hours,
In step (e), 0.5 to 1.0% by weight of garlic and 0.5 to 1.0% by weight of ginger, the method for producing yacon pickle, characterized in that aged at 5 to 20 ℃.

The method of claim 1,
The method of producing yacon pickle, characterized in that the addition of 1 to 5% by weight of the liver in at least one of (A) step (E) step.

The method of claim 3,
The liver is
(1) preparing meju;
(2) preparing a saury fish sauce;
(3) mixing the meju and saury fish sauce;
(4) fermenting the mixture; And
(5) a method for producing yacon pickle, characterized in that the step of purifying the liquid obtained by separating the solids after the fermentation is completed.

5. The method of claim 4,
Saury fish sauce manufacturing step of (2)
(a) preparing a crude enzyme solution by adding a solvent to the saury, crushing and stirring to extract the enzyme and then centrifuging to take a supernatant;
(b) adding saury to the fermentor, and adding coenzyme solution, water and salt to ferment to prepare saury sachets;
(c) adding sodium bicarbonate to the fermentation broth stock solution, removing the fish odor from the fish sauce by carbon dioxide gas generated by stirring and heating, and then cooling and deodorizing the saury sauce; And
(d) a method for producing yacon pickle, comprising the steps of mixing the functional additives in a deodorized saury fish sauce, dissolving it under heating, cooling to room temperature, and refrigerating, and filtration to produce the product.

The method of claim 5,
In step (a), as a solvent, a phosphate buffer of 0.01 to 1 M concentration is added 1 to 10 times by weight of saury, crushed using a homogenizer, stirred at 0 to 10 ° C. for 1 to 20 hours, Centrifuge for 1 minute to 1 hour at a rate of 500 to 50,000 g,
In step (b), 1 to 20 parts by weight of coenzyme solution and 1 to 300 parts by weight of water are added to 100 parts by weight of saury, 1 to 25% of salt is added, and 1 hour to while maintaining 10 to 90 ° C. Ferment for 6 months,
0.1 to 1% of sodium bicarbonate is added in step (c) and stirred and heated at 80 to 100 ° C. for 1 to 60 minutes,
(d) using at least one selected from chitosan, kelp, ginger extract, garlic extract, glucose, sodium glutamate as functional additives in step (d), dissolved at 60 to 90 ℃, refrigerated at 0 to 10 ℃ for 1 to 10 days Yacon pickle manufacturing method characterized in that the aging.

5. The method of claim 4,
Step 5 is
Purifying using microfiltration;
Heating at 100 to 120 ° C. for 1 to 3 hours; And
Yacon pickle manufacturing method comprising the step of low temperature aging for 5 to 6 days at 0 to 15 ℃.