KR20130120245A

KR20130120245A - A soy ripen sauce and its manufacture method thereof

Info

Publication number: KR20130120245A
Application number: KR1020120043352A
Authority: KR
Inventors: 이명숙
Original assignee: 이명숙
Priority date: 2012-04-25
Filing date: 2012-04-25
Publication date: 2013-11-04

Abstract

The present invention relates to a soy sauce ripening source and a method for producing the same.
The present invention for this purpose is to remove the unique smell of soy sauce while reducing the saltiness of the soy sauce and also to catch the catch of the raw materials and so that the unique good flavor is emitted when eating after cooking soy sauce and sugar, plum and garlic, ginger and deodeok And it provides soy sauce ripening sauce containing Astragalus, Angelica and Cheongyang pepper seeds.
The present invention configured as described above removes the unique smell of soy sauce while reducing the salty taste of soy sauce when soaking pickles as a soy sauce aging sauce or topping various herbs or cooking various foods, and also catching raw materials. In addition, the unique flavor is emitted when cooking after cooking, and this greatly improves the quality and reliability of the product, thereby satisfying various needs (users) of consumers, so that they can plant a good image.

Description

Soy ripen sauce and its manufacture method

The present invention relates to a soy sauce ripening sauce and a method for manufacturing the same, and more particularly, when soaking pickles in soy sauce ripening sauce, tossing various herbs or cooking various foods while reducing the saltiness of soy sauce It removes the unique smell of soy sauce, catches raw materials, and gives off a good flavor when it is eaten after cooking. This greatly improves the quality and reliability of the product, thereby satisfying the diverse needs of consumers. It is to help you plant a good image.

As you know, in the 20th century, complex classic foods, which required a lot of manpower and a large space, have undergone a revolution with the commercial revolution, and modern people prefer foods made with recipes that can preserve the taste and nutrition of ingredients. .

Sauce is said to be made to hide the taste when the food is slightly altered in the absence of refrigeration, and to be cooked by the cooks to enhance the taste of poor quality meat.

The origin of the sauce comes from the Latin word "salsus" which means "salt chin," and salt is always the basic spice in all dishes. The function of the sauce is to add flavor to match any dish. "The UK has three sources and 360 religions, and France has three religions and 360 sources." In a book entitled Cousine et Vines de France, Kurnnonsky said: “Sauce is the decoration and honor of French cuisine. It produces French cuisine and gives it the excellence of French cuisine, or rather excellence, as people say in the 16th century. Sauces and coolies are orchestras, delicacies for fine meals, and motivate great cooks and talented female chefs to show off their talents. ”

Sauces are different from country to country, we call it condiments, 'Sauce' in France, England and Japan, 'Salsa' in Italy and Spain, 'Sosse' in Germany, 'Zhi' and 'Chatni in China and India, respectively. It is called '.

Sauce is a liquid or semi-flowing liquid seasoning liquid that is added to various dishes such as fish, meat, eggs, and vegetables to taste or color in Western cuisine. It has its own characteristics.

In China, there are miso and red pepper paste made with boiled soybeans, which are accompanied by food. Unlike Japan and Korea, the sauce is greasy. And the taste of the sauce has a unique aroma, so you have to mix it with other ingredients to taste it. The basic sources are soy sauce, bean curd, oyster oil, spring vinegar, black bean vinegar and red pepper oil. Seasoned vegetables include green onion, garlic, ginger, red pepper and dried red pepper.

In Japan, fermented seasonings are mainly made from soybeans and rice, raw fish and seafood, and soup stocks made mainly from meats such as beef, pigs, and chickens, and pork, chicken, and vegetables. It is divided into one bath and used.

In Korea, rice has been a staple food that has a great deal of taste and aroma. The seasonings are fermented seasonings such as vinegar, miso, and red pepper paste. Non-fermenting seasonings include pepper, pepper, pepper, mustard, Plums and garlic.

The Korean Standard Industrial Classification, prepared by the Ministry of Knowledge Economy of Korea, does not have specific definitions of sauces, and it is simply stated that mixed sauces are manufactured in the seasonings of mixed seasonings and food additives manufacturing industry. It is used for the purpose of flavor enhancement by adding spice, jang, sugar, salt and vinegar to vegetable raw materials. ”

At present, the stock is considered to be excellent with sauces that have concentrated stocks softly or use fresh cream to reduce the use of butter, and sauces that faithfully taste the ingredients themselves, rather than artificially processed flavors.

The source is the choice of material. Pots are good metal with high edges and thick material (the heat is distributed well to prevent burning or deterioration of the sauce). The bath pot is an essential tool, as is the metal sieve and spatula. Careful techniques directly influence the cooking of the sauce. That's why a professional sauce cook is like a technician (a butter, a dilution, a roll of foam, a quench, a bloating, a soak).

However, the above-mentioned conventional sauce is merely a seasoning sauce, there is a problem that there is no functionality to improve the function of the body.

In order to solve the above problems, the following prior art documents have been filed and registered. In other words, In the prior art document 1, Patent Registration No. 1042973 (Application No. 2008-0094850) (name: soy sauce sauce) has been registered. Also, in the prior art document 2, Korean Patent Application Publication No. 2011-0096911 (Application No. 2010-0016469) (name: plum soy sauce and its manufacturing method) has been filed. In addition, the prior art document 3, Patent registration No. 0972885 (Application No. 2010-0021309) (name: soy sauce ripening method and its soy sauce) has been registered. However, the above-mentioned conventional techniques have a problem in that the food is salty because the composition does not make the salty taste less satisfactory, and also has a problem in that it does not remove the unique smell of soy sauce, and also cooks tasty foods because it does not catch raw materials. In addition, there is a problem that does not play a role in pulling the taste because the unique good flavor does not emanate when eating after cooking.

The present invention has been made in order to solve the problems of the prior art as described above, soaking pickles in soy sauce ripening sauce or tossing various herbs or cooking a variety of foods to reduce the salty taste of soy sauce While removing the peculiar smell of soy sauce, while also catching the miscellaneous raw materials, the first purpose is to provide a distinctive good flavor when eating after cooking, the second object of the present invention by the technical configuration described above It is intended to be used when marinating pickles with aging sauce, toppings of various herbs, or when cooking various foods. Particularly, the third object of the present invention is to reduce the salty taste of soy sauce and improve health. The purpose is to remove the unique smell of soy sauce and make you feel a new aesthetic. The fifth purpose is to catch raw materials. In addition, the sixth purpose is to give a distinctive good aroma when eating after cooking, and the seventh purpose is to greatly improve the quality and reliability of the product. It provides a soy sauce ripening source and a method of manufacturing the same so that a good image can be planted.

To achieve this purpose, the present invention removes the unique smell of soy sauce while reducing the saltiness of the soy sauce, and also catches the miscellaneous raw materials, and so that the unique good flavor is emitted when eating after cooking soy sauce, sugar, plum and garlic, It provides a method for producing soy sauce ripening, characterized in that it contains ginger, reddish, yellow, and Angelica and Cheongyang pepper.

In another aspect, the present invention comprises the step of heating after mixing 60 to 75% by weight of soy sauce and 15 to 20% by weight of sugar; 3-6% by weight of plum, 1-2% by weight of garlic, 1-2% by weight of ginger, 1-2% by weight, 1-2% by weight of Astragalus, 1-2% by weight of Angelica, 2 ~ 2% by weight of red pepper seeds Adding 4% by weight and then mixing; And gradually heating and concentrating the mixture at a low temperature after the mixing step, to provide a soy sauce ripening source.

As described in detail above, the present invention removes the unique odor of soy sauce while reducing the salty taste of soy sauce when it is used when soaking pickles as a soy sauce aging sauce or topping various herbs or cooking various foods. It is equipped with a unique fragrance to give off when you eat after cooking as well as catch.

The present invention by the technical configuration described above is to be used when soaking pickles with soy sauce ripening sauce or tossing various herbs or cooking various foods.

In particular, the present invention improves health by making the salty taste of soy sauce less.

And the present invention removes the unique smell of soy sauce makes a new sense of beauty.

In addition, the present invention makes the feel of a light and fresh aesthetic while grabbing the raw materials.

In addition, the present invention is to give a distinctive good flavor when eating after cooking.

The present invention greatly improves the quality and reliability of a product due to the above-mentioned effects, and thus is a very useful invention that can provide a good image by satisfying various needs of consumers who are users.

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

Figure 1 is a photograph of the ingredients of the soy sauce matured applied to the present invention.
Figure 2 is a photograph before heating the soy sauce ripening source applied to the present invention.
Figure 3 is a photograph of a state heating the soy sauce ripening applied to the present invention.
Figure 4 using soy sauce ripening source applied to the present invention soaking organs
Status picture.

The soy sauce ripening source applied to the present invention and a method for producing the same are configured as shown in FIGS. 1 to 4.

In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention as claimed.

First, the present invention removes the unique smell of soy sauce while reducing the saltiness of the soy sauce, and also to catch the catch of the raw materials and so that the unique good flavor is emitted when eating after cooking soy sauce and sugar, plum and garlic, ginger and deodeok And Astragalus, Angelica and Cheongyang pepper are provided.

The content of each material applied to the present invention is shown in Table 1 below.

Ingredients Content (% by weight) Soy sauce 60 to 75 Sugar 15-20 Messil 3 to 6 garlic 1-2 ginger 1-2 Doduk 1-2 Hwanggi 1-2 Angelica 1-2 Cheongyang Pepper Seeds 2 to 4

In this case, when the content of soy sauce is less than 60% by weight, the sauce is less matured, and when the content of soy sauce is more than 75% by weight, the sauce is salty, so that the content of the soy sauce is 60-75% by weight to make a proper salty taste and texture. desirable.

In addition, when the content of the sugar is less than 15% by weight, the fermentation of the sauce is not good, and when the content of the sugar is more than 20% by weight, the sugar content is high, so the content of the sugar is 15 to 20% by weight so that the sweetness and fermentation is good. % Is preferred.

And when the content of the mesyl is less than 3% by weight, there is a problem that the digestibility is lower and the fermentation is less, when the content of the messil is 6% by weight or more because the sour taste is a lot 3 to 6% by weight is preferable Do.

In addition, when the content of garlic is less than 1% by weight, there is a problem in that it does not hold the musk, when the content of garlic is more than 2% by weight, the garlic content is too much, so the content of the garlic is preferably 1 to 2% by weight.

And when the content of ginger is less than 1% by weight, there is a problem that does not take the smell, when the content of ginger is more than 2% by weight because the smell of ginger is strong and destroys the original smell of soy sauce, the content of ginger is 1 ~ 2% by weight is preferred.

In addition, when the content of the deodeok is less than 1% by weight, the function of restoring the energy is not available, and when the content of the deodeok is more than 2% by weight, the content of the deodeok is 1 to 2% by weight because the deodorant has too much smell. Is preferred.

In addition, when the content of Astragalus is less than 1% by weight, there is a problem of deterioration of energy recovery. When the Astragalus is more than 2% by weight, the overall content of Astragalus is 1 to 2 because overall harmony is not made. Weight percent is preferred.

In addition, when the content of the donkey is less than 1% by weight, blood circulation is not good, and when the content of the donkey is more than 2% by weight, the content of the donkey is 1 ~ because the problem is not taken by the donkey. 2% by weight is preferred.

Finally, when the content of the Cheongyang pepper seeds is less than 2% by weight, the flavor of the sauce does not taste well, and when the content of the Cheongyang pepper seeds is more than 4% by weight, it is too spicy so that the content of the Cheongyang pepper seeds is slightly very The bullseye is preferably 2 to 4% by weight to taste.

In particular, the Cheongyang pepper seed will also serve as a preservative to provide an effect that the soy sauce can be distributed and stored for about one year in a sealed state.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

It is to be understood that the invention is not to be limited to the specific forms thereof which are to be described in the foregoing description, but on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the invention as defined by the appended claims. .

Referring to the effects of the present invention, the soy sauce ripening source and its manufacturing method configured as described above are as follows.

First, the present invention is to remove the peculiar smell of soy sauce and to catch the catch of the raw material while reducing the salty taste of soy sauce when used in soaking pickles with soy sauce ripening sauce, or seasoned with various herbs or when cooking various foods In addition to zooming in, after cooking, a distinctive good aroma is emitted.

The present invention for this purpose is as follows.

(Example)

First, the soy sauce ripening method applied to the present invention,

60 to 75% by weight of soy sauce and 15 to 20% by weight of sugar are mixed with each other and then heated.

At this time, the heating step is preferably heated to 50 to 100 ℃ 30 to 60 minutes.

That is, when the heating temperature is 50 ° C. or less and less than 30 minutes, it does not melt well and does not decay. When the heating temperature is 100 ° C. or more and 60 minutes or more, the material splits and burns, so the heating temperature is 50 to 100. It is preferable to heat at 30 degreeC and to heat for 30 to 60 minutes.

Since the present invention in the heated mixture 3 to 6% by weight of plum, 1 to 2% by weight of garlic, 1 to 2% by weight of ginger, 1 to 2% by weight, Astragalus 1 to 2% by weight, Angelica 1 to 2% by weight , Chungyang pepper seed 2 to 4% by weight is added after further mixing.

At this time, the plum and garlic, ginger and deodeok and Astragalus, Angelica and Cheongyang pepper seeds can be added to select a concentrated liquid or fine powder.

Then, after the mixing step, the mixture is gradually heated and concentrated at low temperature.

Finally, the present invention is to sterilize heat treatment at low temperature after the heat concentration step to prepare a final soy sauce ripening source.

The present invention, the sensory test (의 能檢査) of the soy sauce ripening source of the present invention obtained the following results.

In other words, as a result of performing a sensory test on the relative taste of the soy sauce ripening source of the present invention in 180 people of 30 people in each age from 20 to 70, the sensory test is a taste, aroma, texture, overall preference The test was performed using a four-point scale method (eg, 4 = very satisfied, 3 = satisfied, 2 = not satisfied, 1 = very unsatisfied) as shown in Table 2 below.

flavor incense Texture Overall preference 20's 3.1 3.4 3.2 3.2 30s 3.3 3.4 3.3 3.3 40s 3.4 3.6 3.8 3.9 50s 3.8 3.6 3.4 3.8 60s 3.5 3.6 3.2 3.8 70 spaces 3.1 3.2 3.1 3.3

* 30 plus each scale score for each age ÷ 30

As shown in Table 2, the present invention showed a good response to the test subjects can eat without a sense of rejection for the first time and feel the inherent aroma of soy sauce ripening source.

The technical idea of the soy sauce ripening source of the present invention and its manufacturing method is actually capable of repeating the same result. In particular, by implementing the present invention, it is possible to promote the technological development and contribute to the industrial development, so it is worth protecting.

Claims

Soy sauce and sugar, plum and garlic, ginger and duck, and yellow and donkey to make the soy sauce less salty, to remove the unique smell of soy sauce, to catch the miscellaneous raw materials, and to give off a good flavor when eating after cooking. Soy sauce ripening method characterized in that it contains the Chungyang pepper seeds.

The method according to claim 1,
The soy sauce ripening method,
Mixing 60 to 75% by weight of soy sauce and 15 to 20% by weight of sugar, followed by heating;
3-6% by weight of plum, 1-2% by weight of garlic, 1-2% by weight of ginger, 1-2% by weight, 1-2% by weight of Astragalus, 1-2% by weight of Angelica, 2 ~ 2% by weight of red pepper seeds Adding 4% by weight and then mixing; And
Soy sauce matured sauce manufacturing method characterized in that it comprises a; after the mixing step of the mixture by heating the mixture at low temperature slowly.

The method of claim 2,
The heating step is a soy sauce aged method characterized in that for 30 to 60 minutes to heat to 50 ~ 100 ℃.

The method of claim 2,
Soy sauce ripening method characterized in that the sterilization heat treatment at low temperature after the step of heat concentrating.

The method of claim 2,
The plum and garlic, ginger and deodeok and Astragalus, Angelica and Cheongyang pepper seed is a soy sauce ripening method characterized in that the input of a concentrated liquid or fine powder.

Soy sauce ripening prepared by the method of any one of claims 1 to 6.