KR20140083298A - Fermented anchovy soy sauce seasoning and method for manufacturing thereof - Google Patents

Abstract

The present invention relates to fermented anchovy soy sauce and a method for manufacturing the same. The fermented anchovy soy sauce of the present invention comprises 2-5 wt% of apple concentrate, 5-20 wt% of fermented anchovy sauce, 2-5 wt% of yeast extract powder, 0.01-0.1 wt% of composite seasoning, 0.01-0.8 wt% of sodium succinate, 10-30 wt% of brewed soy sauce, 0.5-5.0 wt% of amino acid complex including any one or more among cysteine, cystine, and glycine, 0.1-1.0 wt% of sodium citrate, 5-10 wt% of refined salt, and 50-70 wt% of licorice extract. By the present invention, provided are the fermented anchovy soy sauce, which is able to be used universally by increasing the usability of fermented anchovy sauce which is hard to be universally used as a general seasoning agent due to the characteristic fishy smell, and the method for manufacturing the fermented anchovy soy sauce.

Description

FIELD OF THE INVENTION [0001] The present invention relates to anchovy sauce seasoning,

More particularly, the present invention relates to anchovy sauce soy sauce seasoning and its preparation method, and more particularly, to a sauce seasoned with anchovy sauce, The present invention relates to an anchovy sauce soy sauce seasoning which can be universally used, and a manufacturing method thereof.

Conventionally, anchovy sauce is prepared by mixing freshly prepared anchovy with 25-30% of the raw material weight of salt, fermenting salt for a certain period of time, filtering the resulting fermentation broth, or adding a saline solution to the filtrate residue, It is a product made by packaging the product in sterilized or non-sterilized form, which is obtained by fermentation of the fermented soy sauce fermented alone, or mixed, and which is valuable as an essential seasoning material of kimchi and is worthy as a seasoning for some food cooking. to be.

The salinity and pH levels of the anchovy sauce were about 6.0, about 1.0% of total nitrogen, 23 ~ 25% of salinity, 50 ~ 60% of total nitrogen, ), But the content of nitrogen compounds related to nutrition and tasting characteristics such as total nitrogen, amino acid, and glutamic acid remains at 50 ~ 70% of the international high-quality products. This is due to the fact that the singer (Water) fermentation process or the seasoning and dilution of the fermentation stock solution.

In addition to fermented products, it contains a large amount of volatile low-molecular compounds unique to raw fish ingredients and has an unpleasant odor. It has a characteristic of easily corruption during circulation, and thus it has a universal use as a common seasoning material other than kimchi seasoning, This poses a difficult problem.

In order to solve these problems, it is urgent to develop a high-quality fermented fish sauce product having nutrition, palatability, functionality and precision enhanced by appropriately utilizing useful functional materials and eliminating the quality inhibiting factors contained in the conventional anchovy sauce.

Korean prior art 10-0774537 (functional anchovy sauce and preparation method thereof) and Korean Patent Laid-Open No. 10-2012-0124880 (seasoned soy sauce including anchovy sauce and bokbunja and method for preparing the same) are known prior arts.

It is an object of the present invention to provide an anchovy sauce which is easy to be universally used as a common seasoning ingredient other than kimchi seasoning due to the unique catch of anchovy sauce, And to provide a seasoning for sautéed anchovy sauce and its preparation method.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not intended to limit the invention to the particular embodiments that are described. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention, There will be.

In order to achieve the above object, the present invention provides an anchovy sauce seasoning seasoning comprising 2 to 5% by weight of apple concentrate, 5 to 20% by weight of anchovy sauce, 2 to 5% by weight of yeast extract powder, 0.01 to 0.1% A composition containing 0.01 to 0.8% by weight of sodium, 10 to 30% by weight of brewed soy sauce, 0.5 to 5.0% by weight of a complex amino acid comprising at least one of cysteine, cystine and glycine, 0.1 to 1.0% by weight of sodium citrate, And 50 to 70% by weight of the extract.

The apple concentrate was 2.9 wt%. Wherein the fermented soy sauce is 20 wt.%, The complex amino acid is 1.5 wt.%, The fermented soy sauce is 10 wt.%, The yeast extract powder is 2.3 wt.%, The complex seasoning is 0.05 wt. 0.35% by weight of sodium citrate, 7.0% by weight of the purified salt, and 55.80% by weight of the licorice extract.

The apple concentrate contains 15% by weight apple juice and has a sugar content of 62 Brix.

And 10 wt% of the anchovy sauce.

The licorice extract is characterized in that the licorice extract contains 0.24% by weight licorice root.

The method for preparing anchovy sauce of soy sauce according to the present invention comprises the steps of adding 1 L of water per 24 g of licorice and extracting the mixture at 90 to 100 ° C for 0.5 to 2 hours to prepare a licorice extract and adding 50 to 70% 5 to 20% by weight of anchovy sauce, 2 to 5% by weight of yeast extract powder, 0.01 to 0.1% by weight of complex seasoning, 0.01 to 0.8% by weight of sodium succinate, 10 to 30% by weight of brewing soy sauce, Glycine, 0.1 to 1.0% by weight of sodium citrate, and 5 to 10% by weight of purified salt are sequentially added, and the mixture is heated at 90 to 100 ° C for 3 to 10 minutes, Followed by cooling at 24 ° C for 1 to 2 hours, followed by filtration to produce a soy sauce seasoning.

According to the present invention, anchovy sauteed sauce seasoning seasoning and its preparation which can be universally used as usual soy sauce by enhancing the easiness of anchovy sauce sauce which was difficult to universally use as general seasoning sauces other than Kimchi seasoning due to unique catch of anchovy sauce Method is provided.

In addition, the simplification of the manufacturing process makes it possible to provide an inexpensive product to consumers.

FIG. 1 is a view illustrating a process for producing anchovy sauce sauce soy sauce seasoning of the present invention.

Hereinafter, preferred embodiments and experimental examples of the present invention will be described in detail with reference to the accompanying drawings, and detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a process of manufacturing an anchovy sauce according to the present invention. FIG.

As shown in the figure, the production method of the present invention starts from a step (S1) of first preparing an extract obtained by extracting licorice root.

The licorice used in the step of S1 is a plant belonging to the dicotyledonous rosemary bean family. It is used as a medicinal herb. It has the effect of regenerating cells and is good for anti-aging and excretes toxic substances. Has excellent efficacy.

Glycyrrhizin (C ₁₂ H ₁₂ O ₁₆ ), which is the main component of licorice, is 50 times more sweet than sugar. Its content is 6 ~ 14% in the roots and stalks of licorice, and sugars, starches, proteins, flavonoids, saponoids, essential oils, and the like.

These glycyrrhizins are poorly soluble in cold water or ethanol, and have a property of dissolving in hot water. Especially, the aqueous solution of glycyrrhizin has a weak acidity. Therefore, in order to lower the characteristic salty taste of anchovy sauce, 1 liter of water per 24 g of licorice is added and extracted at 90 to 100 ° C for 0.5 to 2 hours to prepare licorice extract. Since the licorice extract contains 0.24% by weight licorice, the intended effect of the present invention can be obtained with less amount of licorice than using the licorice powder.

The above-mentioned licorice extract preferably accounts for 50 to 70% by weight of the total weight of the anchovy sauce soy sauce seasoning of the present invention.

If the content of the licorice extract is less than 50% by weight, it is difficult to remove the unique catch of the anchovy sauce. If the content exceeds 70% by weight, the sweetness of the licorice is too strong, making it unsuitable for use as a soy sauce seasoning.

Step S2 is a step of mixing and mixing the above licorice extract with a complex amino acid, sodium citrate, and purified salt sequentially composed of at least one of apple concentrate, anchovy fish sauce, yeast extract powder, complex seasoning, sodium succinate, brewed soy sauce, cysteine, cystine and glycine To prepare a mixture.

The apple concentrate is concentrated after extracting the apple with water. It contains 15% by weight apple juice and has a sugar content of 62 Brix.

These apple concentrates improve the sensual taste and color of the seasoning.

Anchovy sauce is prepared by mixing freshly prepared anchovy with salt equivalent to 25-30% of raw material weight, fermenting salting for a certain period of time, filtering the resulting fermentation broth, or adding a saline solution to the filtrate residue to obtain a secondary or tertiary salting The purified filtrate obtained by fermentation is solely or mixed and then packaged in a pasteurized or non-pasteurized form, which is readily available in the market.

The yeast extract powder was prepared by destroying yeast cells such as baker's yeast, brewer's yeast, and wine yeast, and crushing the yeast cells. The resulting yeast extract was centrifuged at 40 to 50 ° C and autolysed by yeast enzyme After removing the cells, they are concentrated after clarifying filtration, and then powdered by spray drying to obtain a solution containing about 35% of free amino acid, about 10% of peptide protein, about 5 to 10% of nucleic acid related substances, about 15% It is a material used as a natural seasoning with different flavor, taste and aroma.

Composite seasoning refers to a seasoning prepared by coating or blending a nucleic acid-based seasoning with sodium glutamate as a main ingredient. Since a synergistic effect of the flavor is produced according to the combination of the two ingredients, Exhibit a strong and intricate richness that can not be obtained.

Sodium succinate is C ₄ H ₄ Na ₂ O ₄ , 0 to 6 H ₂ O. It is commonly used as a sweetener (flavor improving agent), and is a seasoning which shows a unique taste combined with taste and salty taste of succulent acid.

Brewed soy sauce is made by fermenting soybeans or defatted soybeans or adding starch such as rice, barley and wheat to ferment and mature the yeast mold fungus. It is fermented slowly for 6 months to 1 year. It is rich in fragrance.

The complex amino acid is composed of at least one of cysteine, cystine, and glycine, and is used for inducing a melody reaction occurring when heating is mixed with various factors such as sugar, amino acid and pH rather than a single amino acid seasoning.

After the melamidyl reacting, the melanoidin pigment is obtained, and the melanoidin has a characteristic flavor, and the flavor enhancing effect is also obtained. At this time, the unpleasant odor of the anchovy sauce is changed into a savory taste. In other words, since sugar and amino acid are heated to promote the reaction and change the reaction, natural sugars are most suitable, so that the present invention uses the above-mentioned apple concentration.

Sodium citrate is odorless and has a salty taste and is often used as a pH adjuster, anti-rust agent, thickener, emulsifier and stabilizer.

Refined salt means sodium chloride which is obtained by repeatedly dissolving salt or preparative salt or by repeating purification from concentrated brine obtained by ion exchange membrane method.

In order to obtain the desired effect of the present invention, the above-mentioned materials are used in an amount of 2 ~ 5 wt% of apple concentrate, 5 ~ 20 wt% of anchovy sauce, 2 ~ 5 wt% of yeast extract powder, Wherein the composition comprises 0.01 to 0.1% by weight of sodium citrate, 0.01 to 0.8% by weight of sodium succinate, 10 to 30% by weight of brewed soy sauce, 0.5 to 5.0% by weight of a complex amino acid comprising cysteine, cystine and glycine, 0.1 to 1.0% 5 to 10% by weight, and components that increase the sensory characteristics of consumers such as pH, sugar, and vitamin C due to the melamine reaction are appropriately generated, and the flavor of the anchovy sauce It is easy to use as an ingredient in anchovy sauce, which is difficult to be universally used. It is universally usable as usual soy sauce. A product can be provided.

In other words, the product of the Melad Myrrh (sugar-amino) reaction is characterized by having a melanin (caramel) dye and a unique directional component, thereby inducing the production of directional components to be compatible with the product. In the past, technologies for converting odor into constituent components have already been developed with a focus on technology that mixes natural substances and masks them. That is, the technique of converting the unpleasant odor of anchovy sauce according to the present invention into a flavor resolved from the reaction of amino acid and sugar (weak acidity).

Therefore, when the concentration of the anchovy sauce is out of the above range, it is difficult to be universally used due to the unique anchovy sauce.

More preferably, the licorice extract is 55.80% by weight and the apple concentrate is 2.9% by weight. Wherein the fermented soy sauce is 20 wt.%, The complex amino acid is 1.5 wt.%, The fermented soy sauce is 10 wt.%, The yeast extract powder is 2.3 wt.%, The complex seasoning is 0.05 wt. 0.35% by weight of sodium citrate, and 7.0% by weight of the purified salt are active ingredients of the taste as much as possible, so that they are the most preferable anchovy sauce soy sauce seasoning for consumers.

In step S3, the mixture is heated at 90 to 100 ° C for 3 to 10 minutes, cooled at 20 to 24 ° C for 1 to 2 hours, and filtered to prepare anchovy sauce soy sauce seasoning.

In order to make it universally usable due to the decrease in fish catch unique to anchovy sauce, the mixture is heated for 3 ~ 10 minutes at 90 ~ 100 ℃. If the temperature exceeds 100 ℃ for 3 ~ 10 minutes, the ingredients may be destroyed and the taste may be deteriorated. If it is heated below 90 ℃ for 3 minutes, There is a risk that the usability of the materials may be destroyed by heating for a long time.

After heating as described above, it is cooled at 20 to 24 ° C for 1 to 2 hours, and then filtered to prepare anchovy sauce soy sauce seasoning.

At this time, it is preferable that the filtration process is first filtered at 80 ~ 120mesh, then 2 ~ 4 hours later is further filtered at 3 ~ 10㎛ again. This is because in the primary filtration, when the particle size is small, the cleaning rate is low. In particular, it is difficult to produce a clean product by the primary filtration. In addition, although the filtration process is preferably carried out several times, it is preferable to repeat the filtration process three times in terms of cost and yield.

Through the above-described manufacturing process, the anchovy sauce, which is difficult to be universally used as a general seasoning ingredient other than Kimchi seasoning due to the unique catch of anchovy sauce, can be easily used, so that it can be universally used like ordinary soy sauce.

The present invention will be described in more detail with reference to the following examples and experimental examples, but the scope of protection is not limited to the following examples and experimental examples.

Example 1 Preparation of anchovy sauce sauce soy sauce seasoning of the present invention

One liter of water was added to 2.4 g of licorice, and the licorice extract was extracted at 95 DEG C for 1 hour.

To 558 g of licorice extract, 29 g of an apple concentrate (Chungju apple orchard) containing 15% of apple juice and having a sugar content of 62brix °, 100 g of anchovy sauce (Shin Kwang Chun (light)), 23 g of yeast extract powder (Icy food) 15 g of a mixed amino acid (rice grains and R & D) consisting of 0.5 g of sodium ascorbate (R & D), 1 g of sodium succinate (rice grains and R & D), 200 g of brewed soy sauce, cysteine, cystine and glycine in a ratio of 0.8: 0.5: 1.7, ) And 70 g of tablets (one week of salt) were added, and 1,000 g of a mixture was prepared.

The mixture was heated at 95 DEG C for 5 minutes, cooled at 20 DEG C for 2 hours, filtered firstly at 100 mesh, and then filtered for 2 hours at 5 mu m to prepare anchovy sauce soy sauce seasoning of the present invention.

≪ Comparative Example 1 > Preparation of seasoning 1

The soy sauce seasoning prepared by the same method as in Example 1 except that the licorice powder was added instead of the licorice extract was prepared.

<Experimental Example 1> Sensory evaluation

The anchovy sauce sauce seasoning of Example 1 and the soy sauce seasoning of Comparative Example 1 were subjected to sensory evaluation.

As a control, anchovy sauce of J Company was prepared.

The flavor of each of the above seasonings was evaluated. After the food was cooked using the above seasonings, the taste of the cooked foods was evaluated.

A total of 40 sensory tests were conducted for each age group of 10 males and 10 females, and 10 males and females were selected by age and gender. The subjects were divided into 5 points scale (0 points: very poor, 1 point: poor, 2 points : Normal, 3 points: ok, 4 points: good, 5 points: very good).

The test items are as shown in Table 1 below.

event Control Comparative Example 1 Example 1 Of cooked food
A cool taste 2.5 3.8 4.8 Of cooked food
Richness 2.8 3.5 4.5 Raw
The flavor survives 2.3 4.0 4.8 Incense of seasoning 1.5 2.7 4.7 Comprehensive evaluation 1.7 2.5 4.8

As shown in Table 1, it can be seen that the overall evaluation of the food prepared using anchovy sauce, which is a control, is difficult because it is difficult to consume the cooked food due to the unique catch of anchovy sauce, as expected.

In the case of Comparative Example 1, the taste and flavor of the cooked food was somewhat higher than that of the control. However, it was found that the characteristics of the seasoning appeared when the fish sauce had a unique catch and taste.

On the other hand, in case of the anchovy sauce of soy sauce of the present invention, the flavor of the raw materials can be saved, and the specific catch and flavor of the anchovy sauce can not be felt and the overall evaluation is high. It is possible to increase the ease of use.

Accordingly, it is possible to provide an anchovy sauce soy sauce seasoning which can be universally used like ordinary soy sauce.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. You can implement the examples. The scope of the present invention is defined by the appended claims, and all differences within the scope of the claims are to be construed as being included in the present invention.

Claims (6)

2 to 5 wt% of apple concentrate, 5 to 20 wt% of anchovy sauce, 2 to 5 wt% of yeast extract powder, 0.01 to 0.1 wt% of complex seasoning, 0.01 to 0.8 wt% of sodium succinate, 10 to 30 wt% of brewing soy sauce, 0.5 to 5.0% by weight of a complex amino acid selected from the group consisting of cysteine, cystine and glycine, 0.1 to 1.0% by weight of sodium citrate, 5 to 10% by weight of purified salt, and 50 to 70%
Soy sauce seasoned with anchovy sauce.
The method according to claim 1,
The apple concentrate was 2.9 wt%. Wherein the fermented soy sauce is 20 wt.%, The complex amino acid is 1.5 wt.%, The fermented soy sauce is 10 wt.%, The yeast extract powder is 2.3 wt.%, The compound seasoning is 0.05 wt. 0.35% by weight of sodium citrate, 7.0% by weight of the purified salt, and 55.80% by weight of the licorice extract.
Soy sauce seasoned with anchovy sauce.
The method according to claim 1,
The apple concentrate contained 15% by weight of apple juice and had a sugar content of 62 Brix.
Soy sauce seasoned with anchovy sauce.
The method according to claim 1,
Wherein the anchovy sauce contains 10% by weight of anchovy sauce.
The method according to claim 1,
The licorice extract had 0.24% by weight licorice,
Soy sauce seasoned with anchovy sauce.
Adding 1 L of water per 24 g of licorice and extracting the mixture at 90 to 100 캜 for 0.5 to 2 hours to prepare licorice extract;
Wherein the mixture comprises 2 to 5% by weight of the apple concentrate, 5 to 20% by weight of anchovy sauce, 2 to 5% by weight of yeast extract powder, 0.01 to 0.1% by weight of complex seasoning, 0.01 to 0.8% by weight of sodium succinate, 0.5 to 5.0% by weight of a complex amino acid composed of at least one of cysteine, cystine and glycine, 0.1 to 1.0% by weight of sodium citrate, and 5 to 10% by weight of purified salt are mixed successively in an amount of 10 to 30% ; And
Heating the mixture at 90 to 100 ° C for 3 to 10 minutes, cooling at 20 to 24 ° C for 1 to 2 hours, and filtering to prepare anchovy sauce soy sauce seasoning.
Preparation method of seasoned soy sauce anchovy sauce.

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