KR20140083298A - Fermented anchovy soy sauce seasoning and method for manufacturing thereof - Google Patents
Fermented anchovy soy sauce seasoning and method for manufacturing thereof Download PDFInfo
- Publication number
- KR20140083298A KR20140083298A KR1020120152883A KR20120152883A KR20140083298A KR 20140083298 A KR20140083298 A KR 20140083298A KR 1020120152883 A KR1020120152883 A KR 1020120152883A KR 20120152883 A KR20120152883 A KR 20120152883A KR 20140083298 A KR20140083298 A KR 20140083298A
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- sauce
- soy sauce
- anchovy
- seasoning
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- Marine Sciences & Fisheries (AREA)
- Biotechnology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 멸치액젓 간장조미료 및 그 제조방법에 관한 것으로서, 보다 상세하게는 멸치액젓 특유의 어취로 인해 김치 조미용 이외의 일반적인 조미용 소재로서의 보편적 사용이 어려웠던 멸치액젓의 용이성을 높여주어 통상의 간장과 같이 보편적인 사용이 가능하도록 한 멸치액젓 간장조미료 및 그 제조방법에 관한 것이다.
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.
종래의 멸치액젓은 신선한 멸치를 원료로 하여 원료 중량의 25∼30% 상당 소금을 고루 혼합하여 일정기간 염장발효시킨 다음 생성된 발효액을 여과하여 얻은 원액, 또는 여과 잔사에 식염수를 가하여 2차 또는 3차 염장 발효하여 얻은 청징한 여액을 단독 또는 혼합한 다음 살균 또는 비살균 형태로 포장 제품화 한 것으로서, 주로 김치의 필수적 조미소재로서 가치가 크며 일부 식품조리용 조미료 용도로서도 가치가 인정되는 동물성 전통 발효조미료이다.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.
기존의 멸치액젓은 pH 6.0 내외, 총 질소 함량 1.0% 전후, 염도 23∼25%, 총질소 중 아미노산성 질소의 함유비율 50∼60%, 수준으로서 염도와 pH 수준은 국제적 고품위 피쉬소스(Fish sauce)의 수준과 유사하나 총 질소, 아미노산, 글루탐산 등 영양 및 정미기호성과 관련된 질소화합물의 함량은 국제적 고품위 제품의 50∼70% 수준에 머물고 있는데, 이는 품질보다 생산수율 중시(重視)에 기인한 가수(加水)발효 공정의 채택 또는 발효원액의 조미·희석에 기인한 것으로 사료된다.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.
뿐만 아니라 발효제품이면서도 원료어육 성분 특유의 휘발성 저분자 화합물을 상당량 함유하여 불쾌한 이취가 있으며 유통 중 쉽게 부패 변질되는 특성이 있어 콩 간장과 유사한 성분을 함유함에도 불구하고 김치 조미용 이외의 일반적인 조미용 소재로서의 보편적 사용이 어려운 문제점을 내포하고 있다.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.
이러한 문제점을 해결하기 위해서는 종래의 멸치액젓이 내포하고 있는 품질 저해요인을 제거하고, 유용한 기능성 소재를 적절히 활용하여 영양성, 기호성, 기능성 및 정미성이 강화된 고품질 발효액젓 제품 개발이 시급한 실정이다.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.
관련 선행기술로는 한국등록특허 제10-0774537호(기능성 멸치액젓 및 그 제조방법), 한국공개특허 제10-2012-0124880호(멸치액젓 및 복분자를 포함한 양념 간장 및 그의 제조방법)가 있다.
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.
본 발명의 목적은 제조공정의 단순화로 인해 생산비용은 절감되면서, 멸치액젓 특유의 어취로 인해 김치 조미용 이외의 일반적인 조미용 소재로서의 보편적 사용이 어려웠던 멸치액젓의 용이성을 높여주어 통상의 간장과 같이 보편적인 사용이 가능하도록 한 멸치액젓 간장조미료 및 그 제조방법을 제공하는데 있다.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.
본 발명이 이루고자 하는 기술적 과제들은 이상에서 언급한 기술적 과제들로 제한되지 않으며, 언급되지 않은 다른 기술적 과제들은 아래의 기재로부터 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 명확하게 이해될 수 있을 것이다.
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.
상기와 같은 목적을 달성하기 위한 본 발명의 멸치액젓 간장조미료는 사과농축액 2~5중량%, 멸치액젓 5~20중량%, 효모엑기스분말 2~5중량%, 복합조미료 0.01~0.1중량%, 호박산나트륨 0.01~0.8중량%, 양조간장 10~30중량%, 시스테인, 시스틴, 글리신 중 어느 하나이상으로 이루어진 복합 아미노산 0.5~5.0 중량%, 구연산나트륨 0.1~1.0중량%, 정제염 5~10중량%, 감초추출액 50~70중량%로 이루어진 것이 특징이다.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.
상기 사과농축액은 2.9중량%. 상기 멸치액젓은 10중량%, 상기 효모엑기스분말은 2.3중량%, 상기 복합조미료는 0.05중량%, 상기 호박산나트륨은 0.1중량%, 상기 양조간장은 20중량%, 상기 복합 아미노산은 1.5 중량%, 상기 구연산나트륨은 0.35중량%, 상기 정제염은 7.0중량%, 상기 감초추출액은 55.80중량%로 이루어지는 것이 특징이다.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.
상기 사과농축액은 15중량%의 사과과즙이 함유되어 당도는 62 Brix인 것이 특징이다.The apple concentrate contains 15% by weight apple juice and has a sugar content of 62 Brix.
상기 멸치액젓은 10중량%가 함유되는 것이 특징이다.And 10 wt% of the anchovy sauce.
상기 감초추출액은 0.24중량%의 감초가 함유되어 있는 것이 특징이다.The licorice extract is characterized in that the licorice extract contains 0.24% by weight licorice root.
본 발명의 멸치액젓 간장조미료의 제조방법은 감초 24g당 물 1ℓ를 넣고 90~100℃에서 0.5~2시간동안 추출하여 감초추출액을 제조하는 단계 및, 상기 감초추출액 50~70중량%에 사과농축액 2~5중량%, 멸치액젓 5~20중량%, 효모엑기스분말 2~5중량%, 복합조미료 0.01~0.1중량%, 호박산나트륨 0.01~0.8중량%, 양조간장 10~30중량%, 시스테인, 시스틴, 글리신 중 어느 하나이상으로 이루어진 복합 아미노산 0.5~5.0 중량%, 구연산나트륨 0.1~1.0중량%, 정제염 5~10중량%을 순차적으로 넣은 후 90~100℃에서 3~10분동안 가열한 다음, 20~24℃에서 1~2시간동안 냉각시킨 후 여과하여 간장형 조미료를 제조하는 단계를 포함하는 것이 특징이다.
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.
본 발명에 의해, 멸치액젓 특유의 어취로 인해 김치 조미용 이외의 일반적인 조미용 소재로서의 보편적 사용이 어려웠던 멸치액젓의 용이성을 높여주어 통상의 간장과 같이 보편적인 사용이 가능하도록 한 멸치액젓 간장조미료 및 그 제조방법이 제공된다.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.
또한, 제조공정의 단순화로 인해 소비자들에게 저렴한 제품을 제공할 수 있다.
In addition, the simplification of the manufacturing process makes it possible to provide an inexpensive product to consumers.
도 1은 본 발명의 멸치액젓 간장조미료의 제조공정도이다.FIG. 1 is a view illustrating a process for producing anchovy sauce sauce soy sauce seasoning of the present invention.
이하, 첨부된 도면을 참조하여 본 발명의 바람직한 실시예 및 실험예를 상세하게 설명하며, 본 발명의 요지를 불필요하게 흐릴 수 있는 공지 기능 및 구성에 대한 상세한 설명은 생략한다.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.
도 1은 본 발명의 멸치액젓 간장조미료의 제조공정도를 나타낸 도면이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a process of manufacturing an anchovy sauce according to the present invention. FIG.
도면에서 나타낸 바와 같이 본 발명의 제조방법은 감초를 추출하여 얻은 추출액을 먼저 제조하는 과정(S1)으로부터 시작된다.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.
S1의 단계에서 사용된 감초는 쌍떡잎식물 장미목 콩과에 속하는 식물로서, 한약재로 쓰이며, 세포를 재생하는 효능이 있어 노화방지에 좋고, 독성물질을 배설하는 효능이 있어 숙취해소에 좋고, 간질환 예방에 탁월한 효능이 있다.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.
감초의 주성분인 글리시리진(C12H12O16)은 설탕보다 50배이상 단맛을 내는 것으로서 감초의 뿌리나 줄기에 6~14% 함유되어 있으며 이외에 당류(sugars), 전분류(starches), 단백질류(proteins), 플라보노이드(flavonoids), 사포닌류(saponoids), 에션셜 오일(essential oil) 등이 함유되어 있다. 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.
이러한 글리시리진은 찬물이나 에탄올에 잘 녹지 않고 열수에 잘 녹는 성질이 있으며 특히 글리시리진의 수용액은 약산성을 가진다. 이에 본 발명에서는 멸치액젓의 특유짠맛을 저하시키기 위해 감초 24g당 물 1ℓ를 넣고 90~100℃에서 0.5~2시간동안 추출하여 감초추출액을 제조하여 사용한다. 이러한 상기 감초추출액에는 0.24중량%의 감초가 함유되어 있는 바, 감초분말을 사용하는 것보다 적은양의 감초로 본 발명이 목적하는 효과를 얻을 수 있게 되는 것이다. 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.
이러한 상기 감초추출액은 본 발명의 멸치액젓 간장조미료 전체중량 중 50~70중량%를 차지함이 좋다.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.
이는 감초추출액의 함유량이 50중량%미만이면 멸치액젓의 특유의 어취를 제거하기 어려우며, 70중량%를 초과하면 감초특유의 단맛이 너무 강하여 간장조미료로 사용하기에 부적합하게 된다.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.
S2의 단계는 상기 감초추출액에 사과농축액, 멸치액젓, 효모엑기스분말, 복합조미료, 호박산나트륨, 양조간장, 시스테인, 시스틴, 글리신 중 어느 하나이상으로 이루어진 복합 아미노산, 구연산나트륨, 정제염을 순차적으로 넣어 혼합하여 혼합물을 제조하는 것이다.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.
사과농축액은 사과를 물로 추출한 후 농축한 것으로서 15중량%의 사과과즙이 함유되어 있으며 당도는 62 Brix인 것이 특징이다.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.
이러한 사과농축액은 조미료의 관능적 맛과 색상을 향상시켜준다.These apple concentrates improve the sensual taste and color of the seasoning.
멸치액젓은 신선한 멸치를 원료로 하여 원료 중량의 25∼30% 상당 소금을 고루 혼합하여 일정기간 염장발효시킨 다음 생성된 발효액을 여과하여 얻은 원액, 또는 여과 잔사에 식염수를 가하여 2차 또는 3차 염장 발효하여 얻은 청징한 여액을 단독 또는 혼합한 다음 살균 또는 비살균 형태로 포장 제품화 한 것으로 통상의 시중에서 용이하게 구입가능한 것을 사용한다.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.
효모엑기스(yeast extract)분말은 빵효모, 맥주효모, 포도주효모 등 효모의 세포를 파괴시켜 크림상으로 만든 후 40~50℃를 유지하여 효모가 갖고 있는 효소에 의해서 자기소화된 것을 원심분리에 의해 균체를 제거하고 청징 여과 후 농축한 다음 분무건조에 의해 분말화 한것으로서 유리 아미노산 35% 전후, 펩티드 단백질이 10% 전후, 핵산관련물질 5~10%, 당류 15% 전후로, HVP 및 비프 엑기스와는 다른 풍미와 맛, 향기를 갖는 천연조미료로 사용되는 재료이다.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.
복합조미료(composite seasoning)는 소듐 글루타메이트(Sodium glutamate)를 주성분으로 하여 핵산계조미료를 코팅(coating) 또는 혼합 조립한 조미료를 의미하는 것으로서, 두성분의 배합에 따라 감칠맛의 상승효과가 일어나기 때문에 단독으로는 얻어지지 않는 강한 감칠맛과 복잡한 감칠맛을 나타낸다.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.
호박산나트륨(sodium succinate)는 C4H4Na2O4, 0~6H2O. 정미료(풍미개량제)로 흔히 사용되는 것으로서 호박산의 맛과 짠맛을 합친 특이한 맛을 나타내는 조미료이다.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.
양조간장은 콩이나 탈지대두 또는 이에 쌀, 보리, 밀 등의 전분을 섞어 누룩곰팡이균을 넣어 발효, 숙성시킨 뒤 가공한 간장으로서, 6개월에서 1년 이상 서서히 발효시켜 만들므로 간장 고유의 감칠맛과 향이 풍부하다.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.
복합아미노산은 시스테인, 시스틴, 글리신 중 어느 하나이상으로 이루어진 것으로서 단일 아미노산 조미료보다 당과 아미노산 및 pH 등 여러요인들이 혼합되어 가열시 발생되는 멜라드 반응을 유도하기 위한 목적으로 사용된다. 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.
이러한 멜라드 마일러드 반응 후에는 멜라노이딘 색소를 갖게 되며 이에 특유의 풍미를 가지게 되어 풍미 증진효과도 있으며 이때 멸치액젓의 불쾌한 이취를 구수한 맛으로 변화되는 것이다. 다시 말해, 당과 아미노산이 가열되어 그 반응이 촉진되며 이 반응을 변화시키는 것으로 천연 당류가 가장 적합하므로 본 발명에서는 상기와 같은 사과농축을 사용하게 되는 것이다. 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.
구연산나트륨(sodium citrate)는 무취이며 산뜻한 짠맛이 있으며 , PH조정제, 산패방지제, 증점제, 유화제, 안정제로 흔히 사용된다. Sodium citrate is odorless and has a salty taste and is often used as a pH adjuster, anti-rust agent, thickener, emulsifier and stabilizer.
정제염(refined salt)는 암염 또는 조제염을 다시 용해하거나 이온교환막을 이용한 방법에 의해 얻은 농후염수로부터, 정제를 반복하여 얻어진 염화나트륨을 의미한다.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.
이러한 상기 재료들은 본 발명이 목적하는 효과를 얻기위해 본 발명에서는 멸치액젓 간장조미료 전체중량 중 사과농축액 2~5중량%, 멸치액젓 5~20중량%, 효모엑기스분말 2~5중량%, 복합조미료 0.01~0.1중량%, 호박산나트륨 0.01~0.8중량%, 양조간장 10~30중량%, 시스테인, 시스틴, 글리신 중 어느 하나이상으로 이루어진 복합 아미노산 0.5~5.0 중량%, 구연산나트륨 0.1~1.0중량%, 정제염 5~10중량%으로 이루어지는 것이 좋으며, 이에 멜라드 반응으로 인한 pH, 당분, 비타민C 등의 소비자의 관능적 특성을 높여주는 성분들이 적절하게 생성되어 멸치액젓 특유의 어취로 인해 김치 조미용 이외의 일반적인 조미용 소재로서의 보편적 사용이 어려웠던 멸치액젓의 용이성을 높여주어 통상의 간장과 같이 보편적인 사용이 가능하며, 제조공정의 단순화로 인해 소비자들에게 저렴한 제품의 제공도 가능하게 되는 것이다.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.
다시말해, 멜라드 마일러드(당-아미노)반응의 생성 물은 멜라닌(카라멜) 색소와 특유의 방향 성분을 갖는 것이 특징으로 방향성분의 생성을 제품과 어울릴 수 있도록 유도하는 기술이다. 과거에는 천연 물질을 단순히 혼합하여 이미, 이취를 마스킨하는 기술 위주에서 현재에는 이미, 이취를 구성 성분간 반응으로 변환시키는 기술이 발전하고 있는 것이다. 즉, 본 발명의 멸치액젓의 불쾌취를 아미노산과 당의 반응(약산성)에서 구수한 향취로 전환하는 방법을 이용한 기술인 것이다. 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).
따라서, 상기 범위를 벗어날경우 멸치액젓 특유의 어취로 인해 보편적 사용이 어려운 문제점이 있다.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.
더욱 바람직하게는 상기 감초추출액은 55.80중량%에 상기 사과농축액은 2.9중량%. 상기 멸치액젓은 10중량%, 상기 효모엑기스분말은 2.3중량%, 상기 복합조미료는 0.05중량%, 상기 호박산나트륨은 0.1중량%, 상기 양조간장은 20중량%, 상기 복합 아미노산은 1.5 중량%, 상기 구연산나트륨은 0.35중량%, 상기 정제염은 7.0중량%로 이루어지는 것이 소재들의 맛성분을 최대한 활성하여 소비자들이 가장 선호할만한 멸치액젓 간장조미료가 되는 것이다.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.
S3의 단계는 상기 혼합물은 90~100℃에서 3~10분동안 가열한 다음, 20~24℃에서 1~2시간동안 냉각시킨 후 여과하여 멸치액젓 간장조미료를 제조하는 것이다.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.
설명하면 상기 혼합물의 유효성분들이 잘 배합되어 멸치액젓 특유의 어취감소로 인해 보편적 사용이 가능하도록 하기 위해 먼저 90~100℃에서 3~10분동안 가열한다. 이때 100℃를 초과하여 3~10분 가열시간을 벗어날경우 재료들의 유용성분들까지 파괴되며 탄맛을 띌 우려가 있으며, 90℃ 미만으로 3분미만으로 가열할경우는 배합이 잘이루어지지 않으며 10분초과하여 가열할 경우에는 장시간의 가열로 재료들의 유용성분들이 파괴될 우려가 있게 된다.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.
상기와 같이 가열과정을 거친 다음 20~24℃에서 1~2시간동안 냉각시킨 후 여과과정을 거쳐 멸치액젓 간장조미료를 제조한다. 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.
이때, 여과과정은 80~120mesh로 1차 여과한 후 2~4시간 이후에 3~10㎛로 다시 2차 여과하는 것이 좋다. 이는 1차 여과에서 입자크기가 작을경우 청정율이 떨어지며, 특히 1차 여과로는 청정한 제품을 생산하기 어려우므로 1,2차로 나누어서 여과과정을 실시한다. 또한, 상기 여과과정은 여러번 거치는 것이 좋으나, 비용 및 수율상 3회 반복하는 것이 적합하다.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.
상기와 같은 제조과정을 통해 멸치액젓 특유의 어취로 인해 김치 조미용 이외의 일반적인 조미용 소재로서의 보편적 사용이 어려웠던 멸치액젓의 용이성을 높여주어 통상의 간장과 같이 보편적인 사용이 가능하게 되는 것이다.
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.
하기 실시예 및 실험예에 의해서 보다 구체적으로 설명하지만 보호범위가 하기 실시예 및 실험예에 국한되는 것은 아니다.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.
<실시예 1> 본 발명의 멸치액젓 간장조미료 제조Example 1 Preparation of anchovy sauce sauce soy sauce seasoning of the present invention
감초 2.4g에 물 1ℓ를 넣고 95℃에서 1시간동안 추출한 감초추출액을 제조하였다.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.
상기 감초추출액 558g에 사과과즙이 15% 함유되고 당도가 62brix°인 사과농축액(충주 사과원예조합) 29g, 멸치액젓(신광상회(광천)) 100g, 효모엑기스분말(아이씨푸드) 23g, 복합조미료(오곡백과R&D) 0.5g, 호박산나트륨(오곡백과R&D) 1g, 양조간장 200g, 시스테인, 시스틴, 글리신이 0.8:0.5:1.7의 비율로 이루어진 복합 아미노산(오곡백과R&D) 15g, 구연산나트륨(오곡백과R&D) 3.5g, 정제염(한주소금) 70g을 넣고 혼합물 1,000g을 제조하였다.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.
상기 혼합물을 95℃에서 5분동안 가열한 후 20℃에서 2시간동안 냉각시킨 다음 100mesh로 1차 여과한 다음 2시간 후 5㎛로 2차 여과하여 본 발명의 멸치액젓 간장조미료를 제조하였다.
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.
<비교예 1> 조미료의 제조1≪ Comparative Example 1 > Preparation of seasoning 1
상기 실시예1과 같은 방법으로 제조하되, 감초추출액 대신 감초분말을 넣어 제조된 간장조미료를 제조하였다.
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.
<실험예 1> 관능검사<Experimental Example 1> Sensory evaluation
실시예1의 멸치액젓 간장조미료 및 비교예1의 간장조미료를 관능검사를 수행하였다.The anchovy sauce sauce seasoning of Example 1 and the soy sauce seasoning of Comparative Example 1 were subjected to sensory evaluation.
대조구로는 J사의 멸치액젓을 준비하였다.As a control, anchovy sauce of J Company was prepared.
상기 각 조미료들의 향에 대한 평가를 수행하였으며, 상기 각 조미료들을 이용하여 음식을 조리한 후, 이 조리된 음식들의 맛에 대한 평가를 수행하였다.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.
관능검사는 연령과 성별을 고려하여 10 대 ~ 40 대 성인 남녀를 각각 연령대별로 10 명씩 총 40 명을 선발한 후, 이들을 대상으로 5점 척도법(0점 : 매우 나쁨, 1점 : 나쁨, 2점 : 보통임, 3점 : 괜찮음, 4점 : 좋음, 5점 : 매우 좋음)을 이용하여 평가하였다.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).
검사 종목은 하기 표 1에 제시한 바와 같다.The test items are as shown in Table 1 below.
시원한 맛Of cooked food
A cool taste
감칠맛Of cooked food
Richness
풍미가 살아남Raw
The flavor survives
상기 표 1에 나타나 있듯이, 대조구인 멸치액젓을 사용하여 조리한 음식의 경우 예상했던 대로 멸치액젓의 특유의 어취로 인해 조리된 음식을 섭취하는데 어려움이 있어 전반적인 평가가 낮게 나타남을 알 수 있었다.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.
비교예 1의 경우에는 대조구보다는 조리된 음식의 맛과 향이 다소 높았으나, 여전히 멸치액젓의 특유의 어취와 맛이 남아 있어 더 많은 양을 사용하여야만 조미의 특성이 나타남을 알 수 있었다.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.
반면, 실시예 1의 본 발명인 멸치액젓 간장조미료의 경우 원재료의 맛을 살릴 수 있음과 동시에 멸치액젓의 특유어취와 맛이 느껴지지 않으며 전반적인 평가가 높게 나타났으며, 이에 보편적 사용이 어려웠던 멸치액젓의 용이성을 높여줄 수있음을 알 수 있었다.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.
이에 통상의 간장과 같이 보편적인 사용이 가능하도록 한 멸치액젓 간장조미료를 제공할 수 있게 된다.
Accordingly, it is possible to provide an anchovy sauce soy sauce seasoning which can be universally used like ordinary soy sauce.
상기의 본 발명은 바람직한 실시예 및 실험예를 중심으로 살펴보았으며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자는 본 발명의 본질적 기술 범위 내에서 상기 본 발명의 상세한 설명과 다른 형태의 실시예들을 구현할 수 있을 것이다. 여기서 본 발명의 본질적 기술범위는 특허청구범위에 나타나 있으며, 그와 동등한 범위 내에 있는 모든 차이점은 본 발명에 포함된 것으로 해석되어야 할 것이다. 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)
멸치액젓 간장조미료.
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.
상기 사과농축액은 2.9중량%. 상기 멸치액젓은 10중량%, 상기 효모엑기스분말은 2.3중량%, 상기 복합조미료는 0.05중량%, 상기 호박산나트륨은 0.1중량%, 상기 양조간장은 20중량%, 상기 복합 아미노산은 1.5 중량%, 상기 구연산나트륨은 0.35중량%, 상기 정제염은 7.0중량%, 상기 감초추출액은 55.80중량%로 이루어진,
멸치액젓 간장조미료.
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.
상기 사과농축액은 15중량%의 사과과즙이 함유되어 당도는 62 Brix인,
멸치액젓 간장조미료.
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.
상기 멸치액젓은 10중량%가 함유되는, 멸치액젓 간장조미료.
The method according to claim 1,
Wherein the anchovy sauce contains 10% by weight of anchovy sauce.
상기 감초추출액은 0.24중량%의 감초가 함유되어 있는,
멸치액젓 간장조미료.
The method according to claim 1,
The licorice extract had 0.24% by weight licorice,
Soy sauce seasoned with anchovy sauce.
상기 감초추출액 50~70중량%에 사과농축액 2~5중량%, 멸치액젓 5~20중량%, 효모엑기스분말 2~5중량%, 복합조미료 0.01~0.1중량%, 호박산나트륨 0.01~0.8중량%, 양조간장 10~30중량%, 시스테인, 시스틴, 글리신 중 어느 하나이상으로 이루어진 복합 아미노산 0.5~5.0 중량%, 구연산나트륨 0.1~1.0중량%, 정제염 5~10중량%을 순차적으로 넣어 혼합하여 혼합물을 제조하는 단계 및,
상기 혼합물을 90~100℃에서 3~10분동안 가열한 다음, 20~24℃에서 1~2시간동안 냉각시킨 후 여과하여 멸치액젓 간장조미료를 제조하는 단계를 포함하는,
멸치액젓 간장조미료의 제조방법.
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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KR102368102B1 (en) | 2021-09-03 | 2022-02-24 | 강규원 | Manufacturing method of sauce for food |
KR20230088037A (en) * | 2021-12-10 | 2023-06-19 | 농업회사법인 조양바이오푸드 주식회사 | Enzyme fish soy sauce using Ryzopus spawn and its manufacturing method |
KR20230153836A (en) | 2022-04-29 | 2023-11-07 | 김명수 | Fish sauce and method manufacturing the same |
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KR100971010B1 (en) * | 2007-11-23 | 2010-07-20 | 씨제이제일제당 (주) | MSG-substitute seasonings using salt-fermented anchovy sauce concentrates and a preparation method thereof |
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KR20230088037A (en) * | 2021-12-10 | 2023-06-19 | 농업회사법인 조양바이오푸드 주식회사 | Enzyme fish soy sauce using Ryzopus spawn and its manufacturing method |
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