KR20190050095A - Manufacturing method of fish sauce using mineral salt and fish sauce manufactured by using thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing fish sauce using mineral salt and fish sauce manufactured thereby. According to the present invention, the method for manufacturing fish sauce using mineral salt comprises: a first step of preparing refined salt, from which impurity is removed, by putting the refined salt in a packaging bag; a second step of inserting the packaging bag filled with the refined salt into a first container filled with bamboo shoots, and inserting the first container into a second container filled with charcoal and water to boil the water so as to steam the refined salt; a third step of drying and pulverizing the steamed refined salt to manufacture salt with high mineral content; a fourth step of mixing sand lance or anchovy with the mineral salt, and pulverizing the mixture to manufacture a pulverized matter; and a fifth step of aging the pulverized matter to manufacture fish sauce. Accordingly, salt, a main material for making fish sauce, is replaced with the mineral salt such that an aging period is shortened more than that of ordinary fish sauce and a long shelf life is realized by only replacement of the salt, thereby being economically feasible.

Description

Technical Field [0001] The present invention relates to a method of manufacturing a fish sauce using mineral salt, and a method of manufacturing the fish sauce using the mineral salt,

More particularly, the present invention relates to a method for manufacturing a fish sauce using a salt having increased mineral content by allowing the mineral content to be absorbed in the purified salt to the maximum, and a method for producing the same To a fish sauce produced by using the same.

Salted fish, including fish sauce, is our traditional fermented food that is the ingredient of Korean food. Most of the fisheries fermented foods used in Korea are seafood, fermented seasonings or fishery fermented foods which have been used as additives for kimchi soaking, and most of these fermented fish products are produced by adding a large amount of salt and decomposing the raw protein Fermentation and aging, and the fermented fish sauce refers to fermentation of the fermented seafood for a longer period to separate the juice.

In other words, fish sauce is a traditional fishery fermented food, which is a natural seasoning that gives a richness of food by self-digestion by adding a certain amount of salt to fishes and crustaceans and fermenting them. Anchovy sauce contains a large amount of various amino acids and tastes such as glycine and lysine, and is widely used as a seasoning for a long time. The peptide contained in anchovy sauce has antioxidative and antimicrobial functions, There are also biological control functions such as immunomodulating function, hormone and neurotransmitter function, and antihypertensive effect.

Recently, there have been a large number of Canary fish sauces using canned fish, which have less fishy spots. However, Korean traditional sauce made with traditional methods such as anchovy sauce can also be used only for foods with strong odors such as kimchi due to the generation of off-flavors and off-flavors.

These anchovy sauce or canned fish sauce are in a state in which excessive salt concentration, addition of chemical seasoning, distribution period and juice are added and non-uniform quality products are circulated, and some processed fish sauce products have problems of precipitation and browning reaction In addition, since the quality is poor due to the production over a long period of 2 to 3 years, there is a need for a uniform and deteriorated product with a new flavor, and various studies are being conducted thereon.

Korean Patent No. 10-0348749 " Method for manufacturing anchovy sauce ", Korean Patent No. 10-1205057 " Anchovy sauce using kiwi and its preparation method ", Korean Patent No. 10-0415267, A two-stage fermented high-purity anchovy fish sauce, and a method for producing the same.

However, the above-mentioned prior arts have a problem in that the flavor is improved or the storage and distribution are supplemented by varying the additive material added in the manufacture of the sauce, and the cost for the additional additive is added, which is not suitable in terms of cost.

It is an object of the present invention to provide a method of manufacturing a fish sauce which comprises the step of replacing the salt itself, which is the main ingredient in the production of a fish sauce, with the mineral salt developed in the present invention, thereby shortening the ripening period compared to a conventional fish sauce, And a fish sauce prepared using the same.

In order to accomplish the above object, there is provided a method of manufacturing a fish sauce using mineral salts, comprising the steps of: preparing purified sea salt having impurities removed therefrom in a packing bag; A second step of placing the bag for packaging containing the purified salt in a first container containing a bamboo shoot, boiling the first container in a second container containing charcoal and water and boiling the purified salt; A third step of drying the steamed tableted salt and pulverizing the salt to produce mineral salt; A fourth step of preparing a ground product by mixing at least one of minerals, salt, and anchovy, followed by pulverization; and aging the ground product to prepare a fish sauce.

In the second step, 200-300 g of bamboo shoots per 60 kg of the purified salt are used. Preferably, in the second step, the fruit and leaves of the barberry are further added to the first container.

In addition, in the fourth step, 60-80 kg of the above-mentioned canary or anchovy is added per 22 kg of the mineral salt, and the mixture is aged in the fifth step for 1 to 2 years.

Another method of producing a fish sauce using mineral salt according to the present invention comprises: a first step of preparing purified sea salt having impurities removed therefrom in a packing bag 19; The bag manufacturing machine 10 is provided with a process of steaming the packaging bag 19 using the salt production apparatus 10 and the salt production apparatus 10 is equipped with a burner 12 installed inside the burner receiving cylinder 11, The water and charcoal in the steam tank 13 raised on the upper end of the burner receiving cylinder 11 are heated using the heat source to generate high temperature steam and the upper and lower openable pots A bamboo shoot 17, a bamboo shoot 17 and a gourd mixer 18 are laid on a pot 16 provided on the lower side of the inside of a pot 15 inside the pot 14, , The packing bag 19 containing the refined salt prepared in the above step is placed on the surface of the tablet 15 and is stored in the pot 15 so as to be poured into the refined salt using high temperature steam generated in the steam tank 13, A second step of salt-pouring; Drying the steamed tableted salt, and pulverizing the salt to produce a salt having a high mineral content; A fourth step of preparing a ground product by mixing at least one of minerals, salt, and anchovy, followed by pulverization; and aging the ground product to prepare a fish sauce.

The fish sauce according to the present invention is produced through the above-described production method. The fish sauce according to the present invention has a much shorter aging period compared to the conventional fish sauce ripening period, and thus it is possible to increase the production amount of the sauce.

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.

According to the present invention, the salt itself, which is the main ingredient in the production of the fish sauce, is replaced by the mineral salt developed in the present invention, thereby shortening the ripening period compared to the conventional fish sauce, And a fish sauce prepared using the same.

1 is a flow chart showing a process for producing a fish sauce using mineral salt according to the present invention.
FIG. 2 is a diagram showing a steaming process (S20) which is a part of a process for producing mineral salts used in the process of manufacturing a fish sauce according to the present invention.
FIG. 3 is a view showing a pulverization process (S40) of a process for producing mineral salts used in a process of manufacturing a fish sauce according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a detailed description of preferred embodiments of the present invention will be given with reference to the accompanying drawings. It should be noted that the same configurations of the drawings denote the same reference numerals as possible whenever possible. Specific details are set forth in the following description, which is provided to provide a more thorough understanding of the present invention. 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.

FIG. 1 is a view showing a process for producing a fish sauce using mineral salt according to the present invention. Referring to FIG. 1, the salt sauce using mineral salt according to the present invention is roughly divided into a preparation process of a purified salt (S10) (S30) of mineral salt, S40 of mineral sauce (S40), and a process of producing sauce using mineral salt (S40).

≪ Method of producing fish sauce using mineral salt of the present invention >

1) Step 1: Preparation of refined salt (S10)

In this step, refined salt with impurities removed is prepared in packing bag. In order to prepare refined salt first, salt is dissolved in water to prepare salt water, and then impurities are removed through filtration process 1 to 3 times , Dried again to obtain salt crystals, and then dehydrated to remove residual water to prepare purified salt.

In other words, in this step, in order to remove impurities without loss of minerals contained in the salt itself during the production of purified salt, according to a preferred embodiment of the present invention, 1) a vessel equipped with filtration means 1, the salt is poured on the inside, and water is poured on the inside, so that the salt is completely dissolved in the water, and the impurities are removed. The first purified poured salt water is poured into the container 2 equipped with the filtration means and introduced into the container 2 equipped with the filtration means Next, 2) the first purified salt water collected in the container 2 equipped with the filtration means is filtered again through the container 2 equipped with the filtration means, and the secondly purified brine is discharged into the container 3 equipped with the filtration means Next, 3) the secondarily purified brine collected in the container 3 equipped with the filtration means is filtered out between the containers 3 equipped with the filtration means The third purified water is poured into the vessel 4 to obtain a final purified brine.

In this case, the filtration means means any means by which the solution can escape such as a filter net, a filter paper, a cotton cloth, etc., and it is preferable to use a cotton cloth.

The particle size of the filtration means is less than the particle size of the filtration means over the container 2 over the filtration means over the container 1 and the particle size of the filtration means overlying the container 3 is less than the particle size of the filtration means over the container 2 So that the final insoluble impurities can be obtained in a substantially filtered state of purified salt water.

The purified salt water thus obtained is placed in a cauldron and boiled for about 9 to 10 hours to evaporate water and precipitate salt crystals. At this time, volatile components are blown off at a temperature lower than the boiling point of the brine of impurities present in the ionic state in the brine, and it is possible to effectively remove impurities containing the harmful component in the final human body. The above-mentioned removal of the impurities is not completely performed. If it exceeds 10 hours, the mineral component, which is a beneficial ingredient contained in the salt, may be partially destroyed, It is the appropriate time to completely remove harmful components while minimizing destruction of mineral components.

When the crystals of the final purified salt are formed, the final purified salt is produced by thoroughly removing moisture remaining in the salt by completely removing water remaining in the final purified salt by rotating it by a centrifugal method in order to completely remove water remaining therein, of It was confirmed that the water was completely removed when it was rotated at room temperature of 15 to 25 ° C for 10 to 20 minutes and 1000 to 1500 rpm.

As a result of checking the heavy metal content of the refined salt thus prepared, the content of Pb, Cd, and As was 0.137 ppm, 0.021 ppm, 0.036 ppm and 0.021 ppm, respectively, While the purified salt prepared in this step showed almost no heavy metal (Pb, Cd, As, Hg) content.

In addition, the purified salt is prepared in a wrapping pouch for the next steaming process. The wrapping pouch to be used at this time is a pouch used for holding a large amount of salt, and the steam generated in the following steaming process is used as the purified salt So that it can be absorbed by the light source.

2) Step 2: Refining salt steaming process (S20)

In this step, the bag for packaging containing the purified salt is placed in a first container containing a bamboo shoot, and then the first container is placed in a second container containing charcoal and water, and boiling is performed to steep the purified salt.

In other words, the refined salt prepared in the first step may contain a slight amount of the mineral or may be partially lost through the drying process.

Therefore, in order to prepare a mineral salt having a high mineral content and to apply it to the manufacture of a sauce, a material containing a separate mineral ingredient is applied to be absorbed in the salt, and at the same time, a mineral salt capable of being ingested , Which should be applied to the manufacture of fish sauces.

That is, in this step, a bamboo shoot containing a large amount of mineral is used. As a result of the bamboo shoot process, the minerals spontaneously released from the bamboo shoot are naturally absorbed into the salt to produce mineral salt. In particular, materials containing such a large amount of minerals are often accompanied by bitter taste, and when applied to salt, there is a fear that the taste may be influenced by the additional used materials. These minerals mean elements other than carbon, hydrogen, oxygen and nitrogen, and have effects such as effecting various physiological phenomena such as osmotic pressure control, membrane potential formation, and neurotransmission. In the country, the preference is very high.

 It is known that bamboo shoot is a by-product of bamboo and has effects on constipation prevention, acupuncture, hangover resolution, hemolysis, diuretic action, stress, insomnia, obesity, hypertension, etc. and the mineral content is also high .

In addition, in order to enable long-term storage for commercialization, the present invention may be used with the bamboo shoots ( Machilus thunbergii ) in addition to the bamboo shoots. In the present invention, the bark is an evergreen tree belonging to the duckweed plant, and the bark of the bark is called the bark skin. The bark is used for asthma and gastrointestinal disease. In the present invention, .

In this step, in order to allow the active ingredients contained in the salt, which is the main ingredient used in the raw fish sauce material, to be contained in the above-mentioned minerals-rich materials, , 200-300 g of bamboo shoots are used per 60 kg of the purified salt, and the same amount as that of the bamboo shoots is used when adding giblets. When the content of the material is less than 200 g The content of the salt may be too low to produce a salt added with the mineral content. If the salt content exceeds 300 g, the bamboo shoot may adversely affect the sensory portion of the salt, thereby deteriorating consumers' preference.

If the gourd tree is also contained in an amount less than 200 g as described above, storage for a long period of time is difficult. If the gourd tree is over 300 g, the gourd specific fragrance may adversely affect the sensory portion of the salt, do.

The fermentation process is performed for 45 to 50 hours. When the fermentation time is less than 45 hours, the effective ingredient of bamboo shoots and pepper is not leaked. When the fermentation time exceeds 50 hours, the fermentation is partially destroyed There is a concern.

In addition, in this step, charcoal is added to boiling water in the boiling process, and the antibacterial action of charcoal is added, so that the finally prepared fish sauce using the refined salt is also kept in a good storage condition and can be stored for a long period of time.

Particularly, in this step, the salt producing apparatus 10 developed by the inventor of the present invention is applied and is passed through this step. The concrete example is as shown in FIG. First, the salt production apparatus 10 uses a heat source of a burner 12 installed inside a burner receiving cylinder 11 capable of stopping the wind to heat the steam in the steam tank 13 The pot and the charcoal are heated to generate high temperature steam and the upright pot 14 provided at the upper end of the steam tank 13 is provided with a pot support 15, The bamboo shoot 17, the bamboo shoot 17 and the gourd mixer 18 are laid on the lower side of the goblet 16 and the packed bag 19 containing the purified salt is placed on the goblet 16 and stored in the pot 15 By steaming the purified salt using the high-temperature steam generated in the steam tank 13, the salt production apparatus 10 can prevent the loss of effective bamboo shoots and active ingredients of the barberry, It is a device developed to absorb the most effective amount of salt into the salt, When the sauce is prepared using the salt, the desired effect of the present invention can be obtained.

 3) Step 3: Production process of mineral salt (S30)

In this step, the steamed tablets are dried and pulverized to produce mineral salts. The drying process is preferably performed at 20 to 30 ° C for 48 to 60 hours.

In other words, when the drying time is exceeded in this step, the minerals added to the brackish salt are destroyed or the water is left much, so that there is a problem such as a separate water removal process. As a result, In order to minimize the drying time, it is preferable to keep the drying time. Preferably, the drying is performed for 48 to 60 hours while mixing in an inverted state, so that a salt of high color is produced without burning.

In addition, as shown in FIG. 3, the dried refined salt is passed through rollers made of mulberry to finely grind refined salt without harmful components to produce mineral salt.

4) Steps 4 and 5: The process of manufacturing the sauce of the present invention using the mineral salt (S40)

In a final step, a fourth step of preparing a ground product by mixing at least one of the above-prepared mineral salt with the at least one of anchovy and corn or anchovy, and a fifth step of preparing a fish sauce by aging the ground product In the fourth step, it is preferable to add 60 to 80 kg of at least one of the above-mentioned canary or anchovy to 22 kg of the mineral salt.

That is, when the content of the canary or anchovy or the mixture thereof in the mixing process is excessively large relative to the salt content, the salt treatment is not properly performed and the storage rate is lowered. When the salt content is less than the salt content , The salt content of the fish sauce itself is excessively increased, so that there is a concern that it is difficult to commercialize the fish sauce because of the salty taste of the fish sauce or the anchovy itself.

The fermentation period is one to two years. The fermentation period is much shorter than that of the conventional fermented fish sauce (3 years or more). Therefore , the fermentation period is sufficient for the fermentation period. As the aging period is shortened, the production of the sauces can be increased and mass production becomes possible.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. However, these Examples and Experimental Examples are for illustrative purposes only and do not limit the scope of protection of the present invention.

<Example 1> Production of fish sauce 1 using mineral salt of the present invention

In order to prepare refined salt with impurities removed, first put a sink tank on the bottom of Onggishiru with cotton cloth, put salt (sun salt, domestic salt) on the inside of Onggishiru, then put tap water until the salt is completely melted The brine collected by the primary collection channel is supplied to Onggi Shiru, which is covered with the secondary cloth, by removing the impurities secondarily. After the water was collected by the second water collecting tank, it was supplied to the third Ongishi shiru, and the impurities were filtered by the third order to obtain the purified brine completely removed from the impurities.

The purified salt water thus obtained was boiled for 10 hours to produce purified salt crystals from which the impurities were removed, and then the purified salt crystals were added to the filtrate to completely remove the water remaining in the purified salt crystals, For 20 minutes at a rotation speed of about 1000 rpm to prepare purified salt.

60 kg of the purified salt thus prepared was placed in a packaging bag, and then steamed tablets were prepared using the salt production apparatus 10 developed by the inventor of the present invention.

The salt production apparatus 10 includes a burner accommodating cylinder 11 which is provided with a heat source of a burner 12 installed inside a burner receiving cylinder 11 capable of blocking wind, The pot and the char in the steam tank 13 mounted on the upper end of the steam tank 13 are heated to generate steam at a high temperature. A bamboo packing 17 is laid on a pot 16 provided on the lower side of the pot 15 and a packing bag 19 containing the purified salt is placed thereon and stored in a pot 15, 13) to steam the refined salt.

The steamed tableted salt having the minerals absorbed therein was dried at 30 DEG C for 48 hours, and then passed through a roller made of mulberry to be pulverized to prepare mineral salt.

22 kg of the mineral salt thus prepared was added to 70 kg of cormorant and mixed. The mixture was crushed through a crusher until it was completely crushed, and the crushed fish sauce was aged for 1 year to prepare fish sauce 1 of the present invention.

<Example 2> Production of fish sauce 2 using mineral salt of the present invention

Except that the bamboo shoots 17 and the mixed material 18 of bamboo leaves and wood were used in place of the bamboo shoots 17 to prepare the fish sauce 2 using the mineral salt of the present invention.

&Lt; Comparative Example 1 > Preparation of fish sauce 1

After preparing purified salt in the same manner as in Example 1, 60 kg of the purified salt was dissolved in an extract of bamboo shoot (extract obtained by extracting bamboo shoot with water) and dried until the salt crystals were formed to produce a salt Respectively. The salt thus produced was passed through rollers made of mulberry and pulverized to prepare a fish sauce using mineral salts.

&Lt; Comparative Example 2 > Preparation of fish sauce 2

22 kg of the mineral salt was added to 70 kg of canary and mixed, and the mixture was immediately added to the jar without grinding and aged for 1 year to prepare fish sauce 2.

<Experimental Example 1> Sensory evaluation

Sensory tests were carried out on the fish sauces of Examples 1 and 2 and the fish sauces of Comparative Examples 1 and 2.

The taste and flavor of each of the above-mentioned fish sauces 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 Example 1 Example 2 Comparative Example 1 Comparative Example 2 Taste of sauce 4.7 4.8 2.8 1.1 Incense 4.7 4.9 2.2 1.3 Comprehensive evaluation 4.7 4.8 2.5 1.2

As shown in Table 1 above, in Examples 1 and 2, the taste and flavor of the sauce was similar to that of the commercially available sauce, so that consumers were able to use the sauce without any sense of discomfort. On the other hand, in the case of Comparative Example 1, a specific bamboo shoot taste was felt, and bitter taste was slightly added, and it was confirmed that evaluation as a whole was low. In Comparative Example 2, the fermented taste of the fish sauce itself was lowered due to less aging, and the taste and flavor were felt only in a comparatively uncomfortable manner.

Based on the above results, it has been found that, by producing the fish sauce using the mineral salt developed in the present invention through the specific manufacturing process of the present invention, the aging period is shorter than that of the conventional fish sauce, It is possible to provide a fish sauce using mineral salt which can be stored for a long time even if the substitution of the salt is possible and is economical.

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.

10: Salt production equipment
11: burner receiving bin, 12: burner
13: steam tank, 14: pot stand
15: Onggi, 16: Tibet
17: Bamboo shoots, 18: Bamboo shoots and mixed fruit and leaves
19: Packing pouch

Claims (7)

A first step of preparing the refined salt from which the impurities have been removed in a packaging bag;
A second step of placing the bag for packaging containing the purified salt in a first container containing a bamboo shoot, boiling the first container in a second container containing charcoal and water and boiling the purified salt;
A third step of drying the steamed tableted salt and pulverizing the salt to produce mineral salt;
A fourth step of mixing at least one of the mineral salt and the anchovy, and then pulverizing the mixture to prepare a ground product;
And a fifth step of aging the pulverized product to prepare a fish sauce.
A method for manufacturing a fish sauce using mineral salt.
The method according to claim 1,
Wherein 200 to 300 g of bamboo shoots per 60 kg of the purified salt are used in the second step.
A method for manufacturing a fish sauce using mineral salt.
The method according to claim 1,
Wherein the first container is further provided with the fruit and leaves of the pepper tree in the second step.
A method for manufacturing a fish sauce using mineral salt.
The method according to claim 1,
Wherein in step (4), 60 kg to 80 kg of any one or more of the above-mentioned canary or anchovy is added per 22 kg of the mineral salt,
A method for manufacturing a fish sauce using mineral salt.
The method according to claim 1,
Wherein the aging in the fifth step is performed for 1 to 2 years.
A method for manufacturing a fish sauce using mineral salt.
A first step of preparing the refined salt from which the impurities have been removed in a packaging bag 19;
The bag manufacturing machine 10 is provided with a process of steaming the packaging bag 19 using the salt production apparatus 10 and the salt production apparatus 10 is equipped with a burner 12 installed inside the burner receiving cylinder 11, The water and charcoal in the steam tank 13 raised on the upper end of the burner receiving cylinder 11 are heated using the heat source to generate high temperature steam and the upper and lower openable pots A bamboo shoot 17, a bamboo shoot 17 and a gourd mixer 18 are laid on a pot 16 provided on the lower side of the inside of a pot 15 inside the pot 14, , The packing bag 19 containing the refined salt prepared in the above step is placed on the surface of the tablet 15 and is stored in the pot 15 so as to be poured into the refined salt using high temperature steam generated in the steam tank 13, A second step of salt-pouring;
A third step of drying the steamed tableted salt and pulverizing the salt to produce mineral salt;
A fourth step of mixing at least one of the mineral salt and the anchovy, and then pulverizing the mixture to prepare a ground product;
And a fifth step of aging the pulverized product to prepare a fish sauce.
A method for manufacturing a fish sauce using mineral salt.
A process for producing a polyurethane foam, which is produced by a process according to any one of claims 1 to 6,
An authentic sauce.

Images