KR20160128587A

KR20160128587A - Soy sauce for fish and manufacturing method thereof

Info

Publication number: KR20160128587A
Application number: KR1020150060197A
Authority: KR
Inventors: 김복희
Original assignee: 주식회사하운푸드시스템
Priority date: 2015-04-29
Filing date: 2015-04-29
Publication date: 2016-11-08

Abstract

The present invention relates to a soy sauce for seasoning fish, and to a preparation method thereof. The soy sauce is prepared by mixing 1.0-4.0 parts by weight of brewed vinegar, 0.2-1.0 part by weight of lemon juice, and 1.0-5.0 parts by weight of Codonopsis lanceolata powder to 100 parts by weight of a mixture liquid prepared by mixing soy sauce and water obtained by boiling Ganoderma lucidum with a volumetric ratio of 1:1. The prepared soy sauce effectively removes fishy smell of fish, or the like, while reviving original flavor specific to fish.

Description

Technical Field [0001] The present invention relates to soy sauce for fish seasoning,

The present invention relates to a seasoning soy sauce for fish seasoning and a method for producing the same, more specifically, a seasoning soy sauce containing as a main ingredient water and a dodok powder as a main ingredient of Ganoderma lucidum, which effectively removes the fishy flesh and the like, To a seasoning sauce for seasoning fish and to a method for producing the same.

Soybean, which is a typical fermented food in Korea, uses soy sauce and kochujang made with microorganisms such as Bacillus subtilis. In addition, soy sauce basically uses the taste of food to improve appetite, removes impurities in blood vessels, Methionine is known to have the ability to detoxify nicotine and alcohol by tobacco and alcohol.

Ganoderma lucidum has been used for many years as a valuable medicinal material in Korea, as well as in China and Japan. It is also known as Ganji, Bulrocho, and mushroom mushrooms. It is a parasite sclerotide attached to rotten wood of various hardwoods. It is attached and grows. The efficacy of the Ganhwado in the Ganghwamun is to enhance the ability of wisdom and memory, to eliminate forgetfulness, to protect the five, and to reinforce the planting because it brightens the eyes of the human being, protects the liver, and improves the soul. . In addition, among the ginger mushroom components, the polymer-bound polysaccharide polymer is known to have hypotensive action, hypoglycemic action, anticancer action, and immunomodulating action.

Doduck is also called "沙蔘", which is made by boiling young leaves and making them into herbs, and eats them by eating or wrapping. The roots make roasted pickles, raw vegetables, vegetables, grilled vegetables, pressed vegetables, In particular, the roots are deeply rooted in the root, similar to ginseng and bellflower, and contain saponins like ginseng, which is known to exert its beneficial effects. In one room, it is used as a tonic. Doduck has a high content of saponin like ginseng and relatively high content of riboflavin. It has been known to be effective for the prevention of stomach effect and adult diseases, and has been widely used for dissolving, dissolving, and antidote.

In general, salting method refers to a method of salting food into salt, and both animal and vegetable foods can be stored by this method. This salt method is intended to prevent corruption by adding salt to foods and to enhance the taste. Salt does not have buoyancy itself, but it makes the moisture in food not available to bacteria, and plasmolysis is caused by osmotic pressure, And the cell depletion is also a factor for enhancing the shelf life of the food because the cell is atrophied due to osmotic pressure separation of the oocyte.

However, the conventional salt spraying method, which is commonly used in cooking or storing fish, is not satisfactory in the removal of fish foul fish, and excessive intake of salt causes an increase in viscosity by acidifying the blood, , And is known to be associated with the development of hypertension and gastric cancer in particular.

Korean Patent No. 10-0740464 relates to a method for manufacturing seasoned mackerel and a seasoned mackerel prepared by the above method, wherein the seasoned mackerel is immersed in a drench solution to improve the flavor of the mackerel and maintain nutrients, Which is capable of consuming a delicious and nutritious mackerel for a long period of time by removing the fishy smell of the mackerel and imparting a unique taste and flavor to the mackerel.

Korean Patent No. 10-0563766 discloses a method for producing sauce sauce, which comprises mixing the soy sauce and syrup-containing mushroom in water, heating the mixture at 80 to 120 캜 for 2 to 5 minutes, A second step of mixing the ground garlic, ground ginger and red pepper powder into the mixed solution cooled by the first step, and a second step of mixing the mixture prepared by the second step at a room temperature of light for 2 to 4 days And a third stage in which the fermentation is first aged and then aged at a temperature lower than the normal temperature by 8 to 12 DEG C for 5 to 10 days.

In addition, the conventional conventional soy sauce seasoning for soy sauce is prepared by mixing soy sauce, water, trace sake, sake, garlic, ginger, etc., and such soy sauce season contains salty salty taste, And there is a problem that it is difficult to find the unique flavor of the fish, and the flavor and aroma of the soy sauce is monotonous and the product value can not be improved.

These patents have been found to remove the bad fish characteristic of fish when used as a seasoning for fish seasoning and give a unique taste and flavor. However, due to the increase of interest in health and the development of food culture in recent years, There is an urgent need for the development of seasoned soy sauce which can exert excellent effects in the removal of fishy smell, maintenance of meat quality during cooking, low salt and the like.

KR 10-0740464 B1, 07/11/2007 KR 10-0563766 B1, 17 March 2006

In order to solve the above problems, the inventors of the present invention have found that mixing ginseng mushroom, which has the above-mentioned effects, and ginger powder can contain various nutrients rather than conventional conventional soy sauce, effectively remove the fishy flesh, The present inventors have developed a seasoning soy sauce for fish seasoning in which the monotonous taste and flavor of the soy sauce has been improved and the value of the product has been improved.

The main purpose of the present invention is to add the beneficial ingredients of Ganoderma Lucidum and Doduk, and to add the natural flavor and taste of Ganoderma lucidum water and Dodok Powder to improve the removal of fish flesh, improve the meat quality, low salt, .

It is still another object of the present invention to provide a method for producing seasoned soy sauce for fish seasoning.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

The seasoning soy sauce for fish seasoning according to the present invention is prepared by adding 1.0 to 4.0 parts by weight of brewed vinegar, 0.2 to 1.0 part by weight of lemon juice and 1.0 to 5.0 parts by weight of doduk powder to 100 parts by weight of a mixture of water and water of 1: .

The method for producing seasoned soy sauce for fish seasoning according to the present invention comprises mixing the soy sauce and the gingko mushroom at a volume ratio of 1: 1, heating the mixture at 80 to 120 ° C for 5 to 10 minutes, Stage 1); Adding a fermented vinegar, lemon juice and dodoke powder to the soy sauce and the gingko mushroom mixture (second step); And aging the mixture prepared by the second step at 20 to 25 DEG C for 3 to 12 hours (third step).

In addition, the method for producing seasoned soy sauce for fish seasoning according to the present invention may further comprise a step of low-temperature aging the seasoned soy sauce aged at the third step at 5 to 15 ° C for 12 to 24 hours (step 4).

Hereinafter, the present invention will be described in more detail.

In the present invention, it is preferable to use brewed soy sauce in the present invention, but it is not limited thereto, and conventional soy sauce, publicly known soy sauce can be used. Common types of soy sauce include fermented soybeans, defatted soybeans, pulses or rice, which are fermented / aged by mixing them with emulsion and saline, and then processing the filtrate to produce raw materials containing brewed soy sauce, protein or carbohydrate , Acidic decomposition soy sauce prepared by processing hydrolyzate obtained by neutralization after neutralization, brewed soy sauce stock solution and acid decomposed soy sauce solution are mixed at a proper ratio, or a fermented / aged filtrate obtained by adding protein or carbohydrate raw material to acid decomposed soy sauce stock Hydrolyzed raw materials containing mixed soy sauce, protein, or carbohydrate, processed by enzymatic hydrolysis, and processed with the filtrate, and fermented / aged by mixing MeOH with main broth and saline solution. And soy sauce soy sauce manufactured by processing.

The water used in the present invention is water of the myrrh. In this case, put Ganoderma lucidum in cold water and heat it so that the effective content of Ganoderma lucidum becomes sufficiently high. Then, filter out the solids of Ganoderma lucidum and use only the remaining water of Ganoderma lucidum at room temperature after cooling sufficiently

In one embodiment of the present invention, 100 g of Ganoderma lucidum prepared by washing in 1 L of water is added and heated for 3 hours to remove Ganoderma lucidum. Then, the Ganoderma lucidum is filtered using a sieve or a sieve net, After cooling, it was ready.

In the present invention, Ganoderma lucidum water slows the decay rate of fish. At this time, because the mixture of soy sauce and gingko mushroom water does not add the unique flavor of Ganoderma lucidum, it does not affect the overall flavor after seasoning. Therefore, it is possible to maintain the unique taste and flavor of fish.

In the present invention, it is preferable that the soy sauce and the gingko mushroom be mixed in a volume ratio of 1: 1. At this time, by producing low-salt soy sauce seasoning by mixing the above-mentioned volume ratio of soy sauce and gingko mushroom water, it is possible to effectively alleviate, alleviate or prevent the inducing action of adult diseases such as hypertension, which is likely to result from excessive sodium intake .

In the present invention, it is preferable to wash the roots and then completely dry the roots at a moisture content of less than 5%, and then pulverize them into a fine powder such as wheat flour. At this time, dodok powder contains saponin components, which have a high decomposition ability of fat in the human body, promote absorption of nutrients and digestion, activate the intracellular enzymes to promote metabolism, promote serum protein synthesis, . In particular, it has a blood pressure regulating action, and it is reported that it exhibits a blood pressure lowering effect in hypertensive patients, while it shows a hypertensive effect in hypotensive patients.

In the present invention, the dodok powder is an odorless, odorless or colorless powder when heated, and serves to remove the fishy flesh and maintain the inherent meat quality and taste of the fish. In this case, when 1.0 part by weight or less is added, there is a fear that the intestine removal effect becomes insufficient. Conversely, if the amount exceeds 5.0 parts by weight, the synergistic effect is small, but the economical efficiency may be inferior.

In the present invention, the brewed vinegar can maintain the meat quality of the fish during seasoning.

In the present invention, the lemon juice prevents the juice of the fish from evaporating during the seasoning, so that there is no risk of the fish being fried and the juicy fish can be contained even in the state of the fish, so that a moist texture can be maintained. It also helps to absorb vitamin C and calcium while adding refreshing taste by lemon juice, and has a cosmetic effect.

The fishes to which the seasoning sauce for fish seasoning according to the present invention can be applied are preferably fishes such as mackerel, saury, and mackerel, but are not limited thereto. For example, it can be applied to various fish species such as corm, early, ground, sole, and cod. After removing the head of fish and removing the intestines from the fish, the fish is subjected to liver treatment by seasoning to obtain a polyethylene or polypropylene vacuum pack It may be desirable to store in a vacuum, and there is no particular limitation on the kind of fish that can be applied.

According to one embodiment of the present invention, mackerel can be immersed in seasoned soy sauce for fish seasoning, seasoned, and then dried by cold air drying.

According to the seasoning sauce for fish seasoning of the present invention and its preparation method, the fish is immersed in seasoned soy sauce and seasoned to improve the flavor of the fish and to maintain the nutrients, and at the same time, It has the advantage of being able to keep the taste and flavor and eat delicious and nutritious fish.

In addition, the present invention not only contains an effective ingredient of Ganoderma lucidum by preparing a mixture of soy sauce and Ganoderma lucidum, but also has the effect of providing seasoned fish with low salt by immersing and seasoning fish in the seasoning sauce for fish seasoning of the present invention have.

1 is a schematic manufacturing process diagram of a seasoning sauce for fish seasoning according to an embodiment of the present invention.

It should be noted that only the parts necessary for understanding the method according to the embodiment of the present invention will be described in the following description, and the description of the other parts will be omitted so as not to overstep the gist of the present invention.

Also, the terms and words used in the present specification and claims should not be construed to be limited to ordinary or dictionary meanings, and the inventor is not limited to the concept of terms in order to describe his invention in the best way. It should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be properly defined.

Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely one preferred embodiment of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It is to be understood that equivalents and modifications are possible.

The method of immersion and seasoning of fish using the seasoning sauce for fish seasoning according to the present invention is as follows.

(1) Production of seasoned soy sauce for fish seasoning according to the present invention

The mixture of soy sauce and gingko mushroom water at a volume ratio of 1: 1 was heated at 80 to 120 캜 for 5 to 10 minutes and then cooled at room temperature. To 100 parts by weight of the mixed solution, 1.0 to 4.0 wt% 0.2 to 1.0 part by weight of lemon juice and 1.0 to 5.0 parts by weight of dodok powder were added and then aged at 20 to 25 캜 for 3 to 12 hours to prepare a seasoning sauce for fish seasoning.

(2) Immersed fish

The fish such as frozen mackerel which has been thawed in cold water for 10 to 30 minutes are removed from the fish and the fish is removed from the fish (the head and tail can be removed). For about 10 to 30 minutes, the seasoning soy sauce for fish seasoning according to the present invention Dipping treatment. In this process, the osmotic action of the seasoning soy sauce ingredient for fish seasoning according to the present invention seeps into the tissues to remove the fish flesh, and gives the fish a unique flavor.

(3) drying of immersed fish

The fish immersed in the seasoning soy sauce for fish seasoning are taken out and evenly arranged on the plate, and then dried for 3 to 5 hours at a temperature of 18 캜 in cold air.

(4) Vacuum packaging for dry ...

The dried fish finished product can be packed in a polyethylene or polypropylene pack, vacuumed in the air, or commercialized as usual.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to the following Examples. However, the present invention is not limited thereto.

Example 1

(1) Manufacture of manure mushroom manure water

After washing with 1 liter of water and adding 100 g of Ganoderma lucidum prepared in advance, it is heated for 3 hours to remove Ganoderma lucidum. Then, the Ganoderma lucidum is sieved using a sieve or a twig net and the water is cooled sufficiently at room temperature. Then, 800 ml of Ganoderma lucidum Were prepared.

(2) seasoning soy sauce for fish seasoning

800 milliliters of brewed soy sauce and 800 milliliters of water of the gingko mushroom were mixed and heated at 100 DEG C for 5 minutes and then cooled at room temperature. 20 ml of brewed vinegar, 10 ml of lemon juice and 30 g of Doduk powder were added, followed by aging at 20 ° C for 10 hours, followed by low-temperature aging at 10 ° C for 24 hours.

(3) Manufacture of seasoned mackerel

Two frozen mackerel were immersed in cold water for 30 minutes and then defrosted to remove the intestines. The prepared mackerel was soaked in the seasoned soy sauce for seasoning for 15 minutes. The seasoned mackerel was removed and placed side by side on the plateau and dried for 3 hours in 18 ° C cold air.

Example 2

15 g of dodok powder was prepared in the same manner as in Example 1 to prepare a seasoning sauce for fish seasoning.

Example 3

Was prepared in the same manner as in Example 1, except that 45 g of dodok powder was added to prepare a seasoning sauce for fish seasoning.

Comparative Example 1

In the known salting method, the mackerel processed by the salting method with green tea component was ordered and used at the internet shopping mall.

Comparative Example 2

In the conventional salting method, a gingko fish prepared by spraying with a salted sea salt was purchased from a large-scale mart.

Sensory evaluation

The mackerel prepared in Example 1, Comparative Example 1 and Comparative Example 2 was baked on a grill for 10 to 15 minutes for 25 adults and then subjected to sensory evaluation according to the following comparative evaluation table, Table 1].

Classification Overall flavor Degree of fishy suppression Meat Total score Example 1 Good (6.8) Good (1.9) Good (0.8) 9.5 Comparative Example 1 Normal (6.0) Normal (1.8) Usually (0.5) 8.3 Comparative Example 2 Average (5.7) Poor (0.5) Usually (0.5) 6.7

- The total flavor (7 points), the degree of suppression of fishy smell (2 points), and the meat quality (1 point) were totaled and evaluated as 10 points.

As in the results of the sensory evaluation shown in the above [Table 1], the seasoned soy sauce for fish seasoning of the present invention showed better overall flavor, fishiness suppressing degree and meat quality than the conventional known Comparative Example 1 and Comparative Example 2, .

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims

Which is obtained by adding 1.0 to 4.0 parts by weight of a vinegar vinegar, 0.2 to 1.0 part by weight of a lemon juice and 1.0 to 5.0 parts by weight of a dodok powder to 100 parts by weight of a mixed liquid of soy sauce and gingko mushroom water at a volume ratio of 1: 1 by volume. Seasoned soy sauce.

Mixing the soy sauce and the gingko mushroom water at a volume ratio of 1: 1, heating the mixture at 80 to 120 DEG C for 5 to 10 minutes, and then cooling at room temperature (first step);
Adding a fermented vinegar, lemon juice and dodoke powder to the soy sauce and the gingko mushroom mixture (second step); And
And aging the mixture prepared by the second step at a temperature of 20 to 25 DEG C for 3 to 12 hours (step 3).

3. The method of claim 2,
Further comprising the step of low-temperature aging the seasoned soy sauce aged in the third step at a temperature of 5 to 15 DEG C for 12 to 24 hours (step 4).