KR20200134185A - Manufacturing method of fermentation oyster sauce and fermentation oyster sauce - Google Patents
Manufacturing method of fermentation oyster sauce and fermentation oyster sauce Download PDFInfo
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- 241000237502 Ostreidae Species 0.000 title claims abstract description 61
- 235000020636 oyster Nutrition 0.000 title claims abstract description 61
- 235000015067 sauces Nutrition 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 238000000855 fermentation Methods 0.000 title claims description 12
- 230000004151 fermentation Effects 0.000 title claims description 12
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 14
- 239000000284 extract Substances 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 230000032683 aging Effects 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000008213 purified water Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 239000012267 brine Substances 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 11
- 235000002639 sodium chloride Nutrition 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000005135 Micromeria juliana Nutrition 0.000 abstract description 2
- 240000002114 Satureja hortensis Species 0.000 abstract description 2
- 235000007315 Satureja hortensis Nutrition 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 229960003080 taurine Drugs 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241000237519 Bivalvia Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000237536 Mytilus edulis Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000005189 cardiac health Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000020639 clam Nutrition 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020638 mussel Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000012258 stirred mixture Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A23L11/09—
-
- A23L11/20—
-
- 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
-
- 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
- A23L17/40—Shell-fish
-
- 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
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 발효굴 소스 및 그 제조방법에 관한 것으로, 더욱 상세하게는 굴엑기스를 대두, 천일염을 가공하여 만든 한식 간장을 이용 발효시켜 만드는 제조방법에 관한 것으로 굴 특유의 비린 맛과 향을 최소화 시키고 구수한 맛과 기호도를 높인 발효굴 소스의 제조방법에 관한 것이다.The present invention relates to a fermented oyster sauce and a method for manufacturing the same, and more particularly, to a manufacturing method of fermenting oyster extract using Korean soy sauce made by processing soybeans and sea salt, and to minimize the fishy taste and aroma peculiar to oysters. It relates to a method of manufacturing fermented oyster sauce with enhanced taste and preference.
본 발명은 발효 공정을 통하여 굴 특유의 비린 향과 맛을 제어한 발효 굴소스의 제조방법에 관한 것이다. The present invention relates to a method for producing a fermented oyster sauce in which the characteristic fishy aroma and taste of oysters are controlled through a fermentation process.
굴은 바다의 우유라고 불릴 정도로 영양성분을 많이 함유하고 있다. 굴에는 칼슘, 비타민A, 칼륨, 아연 등 영양소가 풍부하게 함유되어 있으며 특히 우리의 피를 맑게 해줘 심장 건강에 도움을 주는 타우린을 함유하고 있다. 또한 굴에 들어있는 철분은 혈액을 증가 시키고 굴 속 타우린 성분은 혈중 콜레스테롤을 분해해서 중성 지방을 배출하는 데 도움을 줄 수 있다.Oysters contain a lot of nutrients enough to be called sea milk. Oysters are rich in nutrients such as calcium, vitamin A, potassium, and zinc. In particular, they contain taurine, which helps with heart health by clearing our blood. In addition, iron in oysters increases blood, and taurine in oysters breaks down cholesterol in the blood, helping to excrete triglycerides.
이러한 굴의 영양성분과 풍미를 이용하기 위하여 굴 엑기스에 각종 부재료를 한합하여 다양한 형태의 굴소스 제품들이 개발되어 중황요리 등에 사용되어 왔으나 최근에는 여러가지 한식 요리에도 많이 사용되고 있는 소스이다.In order to use the nutrients and flavors of these oysters, various types of oyster sauce products have been developed by combining various subsidiary materials with oyster extract and have been used in mid-hwang dishes, but recently, it is a sauce that is widely used in various Korean dishes.
이러한 굴을 원료로 이용한 소스 관련 기술로는 공개특허 제2001-0081304호 신규한 굴 또는 참치농축액 및 그 제조방법을, 등록특허 10-0377541호 굴 소스의 제조방법을, 등록특허 10-1195818호 신규한 전복굴 소스 및 그의 제조방법이 개시되어 있다. As a source-related technology using such oysters as a raw material, Patent Publication No. 2001-0081304, a novel oyster or tuna concentrate, and a method for manufacturing the same, and Patent No. 10-0377541, a method for manufacturing oyster sauce, are described in Patent No. 10-1195818. One abalone sauce and a method of making the same are disclosed.
그러나, 이들 선행기술들은 대부분 굴 이외에 전복, 다시마, 바지락, 홍합 등 다양한 해산물 엑기스에 양파퓨레, 갈은마늘, 설탕, 전분류 등 부원료를 첨가하여 굴소스를 제조하는 방법에 대한 것일 뿐 발효 공정을 통하여 굴 특유의 향을 맛을 제어하고 굴소스 자체의 풍미를 높이는 제조방법 등에 대해서는 개시된바 없음을 알 수 있다.However, these prior technologies are mostly about a method of manufacturing oyster sauce by adding auxiliary ingredients such as onion puree, ground garlic, sugar, starch to various seafood extracts such as abalone, kelp, clams, and mussels in addition to oysters. Through this, it can be seen that there is no disclosed method for controlling the taste of the oyster-specific flavor and enhancing the flavor of the oyster sauce itself.
따라서, 본 발명은 상기와 같은 내용을 감안하여 굴엑기스를 발효 공정을 통하여 굴 특유의 비릿 향과 맛은 줄이고 구수한 맛과 높은 기호도를 유지하며 상온에서도 유통할 수 있는 발효굴소스의 제조방법을 제공하는 데 있다.Accordingly, the present invention provides a method of manufacturing fermented oyster sauce that can be distributed at room temperature while reducing the unique smell and taste of oysters through a fermentation process in consideration of the above contents, maintaining a savory taste and high preference. I have to.
본 발명의 발효 굴소스는 대두(콩)을 성형하거나 성형하지 않은 상태로 메주를 만든 후 염수에 침지하여 발효 시키는 한식 간장을 제조하는 단계와; 한식간장과, 굴 엑기스, 정제수 등을 배합하고 교반하는 단계와; 교반된 혼합물을 15℃ ~ 40℃의 온도에서 15일 ~ 60일 발효 숙성시키는 단계; 발효된 혼합물을 가열살균하는 단계; 가열살균된 혼합물을 충전하여 포장하는 단계를 포함하는 발효 굴소스의 제조방법에 관한 것이다.The fermented oyster sauce of the present invention comprises the steps of preparing Korean soy sauce for fermenting by immersing in brine after making meju with soybeans (beans) molded or not molded; Mixing and stirring Korean soy sauce, oyster extract, and purified water; Fermenting and aging the stirred mixture at a temperature of 15° C. to 40° C. for 15 to 60 days; Heat sterilizing the fermented mixture; It relates to a method for producing a fermented oyster sauce comprising the step of filling and packaging a heat-sterilized mixture.
본 발명의 발효 굴소스 제조방법에 의해 만들어신 굴소스는 굴 특유의 비린 향과 맛이 개선되어 발효 굴소스 자체로도 사용될 수 있으며 다른 굴소스 제조시 원료로 사용할 경우에도 굴 특유의 향과 맛이 강하지 않기 때문에 많은 양을 사용할 수 있어 높은 굴함량의 굴소스를 제조하는데 원료용 소스로 제공될 수 있는 효과가 있다.The oyster sauce made by the fermented oyster sauce manufacturing method of the present invention improves the fishy aroma and taste peculiar to oysters, so it can be used as a fermented oyster sauce itself. Since this is not strong, it can be used in a large amount, so it has the effect that it can be provided as a source for raw materials to manufacture oyster sauce with a high oyster content.
이하 본 발명의 구현을 위한 발효 굴소스를 제조하는 공정에 대한 구체적인 방법은Hereinafter, a specific method for the process of manufacturing a fermented oyster sauce for the implementation of the present invention
1) 대두(콩)를 이용한 메주의 제조1) Manufacture of meju using soybeans
잘 정선된 대두를 증자기에 넣고 증자한 후 이를 냉각한 다음 성형하고 성형된 메주를 제국실에서 15일 내지 30일 동안 건조해 메주를 만든다.Well-selected soybeans are put in a steamer, steamed, cooled, molded, and dried in an imperial room for 15 to 30 days to make meju.
2) 한식간장의 제조2) Manufacture of Korean Soy Sauce
상기 메주를 20% 내지 30%의 천일 염수에 침지 시킨 후 20℃ 내지 30℃의 온도에서 30일 내지 50일 동안 숙성시킨 후 염수를 분리해 한식간장을 제조한다.The meju is immersed in 20% to 30% of salt water and then aged for 30 to 50 days at a temperature of 20°C to 30°C, and then the brine is separated to prepare Korean soy sauce.
3) 발효 굴소스 혼합 및 숙성3) Fermented oyster sauce mixing and aging
상기 숙성된 한식간장, 굴엑기스, 정제수 등을 혼합 교반한 후 15℃ 내지 45℃에서 20일 내지 60일 동안 발효 숙성시킨다.After mixing and stirring the aged Korean soy sauce, oyster extract, purified water, etc., fermentation is performed at 15°C to 45°C for 20 to 60 days.
4) 발효 굴소스의 제조4) Preparation of fermented oyster sauce
발효 숙성이 완료된 숙성물을 90℃ 내지 95℃에서 30분 내지 60분 동안 가열 살균한 후 냉각하여 발효 굴소스를 제조한다.Fermentation aging is completed by heating and sterilization at 90 ℃ to 95 ℃ for 30 minutes to 60 minutes and then cooled to prepare a fermented oyster sauce.
본 발명을 실시예에 의해 보다 상세히 설명하면 아래와 같으며 단, 아래의 실시예는 본 발명의 예시일 뿐 본 발명이 아래 실시예에 한정하지는 않는다.The present invention will be described in more detail by examples as follows, provided that the following examples are only examples of the present invention and the present invention is not limited to the following examples.
[실시예1. 발효굴소스의 제조공정 1][Example 1. Manufacturing process of fermented oyster sauce 1]
잘 정선된 대두를 증자기에 넣고 증자한 후 이를 냉각한 다음 성형하고 성형된 메주를 제국실에서 20 동안 건조해 메주를 만든다. 상기 메주를 25%의 천일 염수에 침지 시킨 후 25℃의 온도에서 40일 동안 숙성시킨 후 염수를 분리해 한식간장을 제조한다. 상기 숙성된 한식간장15%(중량), 굴엑기스75%(중량), 정제수10%(중량) 등을 혼합 교반한 후 15℃ 에서 60일 동안 발효 숙성시킨다. 발효 숙성이 완료된 숙성물을 92℃에서 40분 동안 가열 살균한 후 냉각하여 발효 굴소스를 제조한다.Well-selected soybeans are put in a steamer, steamed, cooled, molded, and dried in an imperial room for 20 to make meju. The meju is immersed in 25% natural salt water, aged at 25°C for 40 days, and then the salt water is separated to prepare Korean soy sauce. After mixing and stirring the aged Korean soy sauce 15% (weight), oyster extract 75% (weight), purified water 10% (weight), etc., fermentation and aging at 15° C. for 60 days. Fermented oyster sauce is prepared by heating and sterilizing the matured product after fermentation aging is completed at 92°C for 40 minutes and cooling it.
[실시예2. 발효굴소스의 제조공정 2][Example 2. Manufacturing process of fermented oyster sauce 2]
잘 정선된 대두를 증자기에 넣고 증자한 후 이를 냉각한 다음 성형하고 성형된 메주를 제국실에서 20 동안 건조해 메주를 만든다. 상기 메주를 25%의 천일 염수에 침지 시킨 후 25℃의 온도에서 40일 동안 숙성시킨 후 염수를 분리해 한식간장을 제조한다. 상기 숙성된 한식간장15%(중량), 굴엑기스75%(중량), 정제수10%(중량)등을 혼합 교반한 후 30℃ 에서 30일 동안 발효 숙성시킨다. 발효 숙성이 완료된 숙성물을 92℃에서 40분 동안 가열 살균한 후 냉각하여 발효 굴소스를 제조한다.Well-selected soybeans are put in a steamer, steamed, cooled, molded, and dried in an imperial room for 20 to make meju. The meju is immersed in 25% natural salt water, aged at 25°C for 40 days, and then the salt water is separated to prepare Korean soy sauce. The aged Korean soy sauce 15% (weight), oyster extract 75% (weight), purified water 10% (weight), etc. are mixed and stirred, and then fermented and aged at 30° C. for 30 days. Fermented oyster sauce is prepared by heating and sterilizing the matured product after fermentation aging is completed at 92°C for 40 minutes and cooling it.
[실시예3. 발효굴소스의 제조공정 3][Example 3. Manufacturing process of fermented oyster sauce 3]
잘 정선된 대두를 증자기에 넣고 증자한 후 이를 냉각한 다음 성형하고 성형된 메주를 제국실에서 20 동안 건조해 메주를 만든다. 상기 메주를 25%의 천일 염수에 침지 시킨 후 25℃의 온도에서 40일 동안 숙성시킨 후 염수를 분리해 한식간장을 제조한다. 상기 숙성된 한식간장15%(중량), 굴엑기스75%(중량), 정제수10%(중량) 등을 혼합 교반한 후 40℃ 에서 15일 동안 발효 숙성시킨다. 발효 숙성이 완료된 숙성물을 92℃에서 40분 동안 가열 살균한 후 냉각하여 발효 굴소스를 제조한다.Well-selected soybeans are put in a steamer, steamed, cooled, molded, and dried in an imperial room for 20 to make meju. The meju is immersed in 25% natural salt water, aged at 25°C for 40 days, and then the salt water is separated to prepare Korean soy sauce. The aged Korean soy sauce 15% (weight), oyster extract 75% (weight), purified water 10% (weight), and the like are mixed and stirred, and then fermented and aged at 40° C. for 15 days. Fermented oyster sauce is prepared by heating and sterilizing the matured product after fermentation aging is completed at 92°C for 40 minutes and cooling it.
[비교예1][Comparative Example 1]
아래 표에서 보는 바와 같이 실시예1, 실시예2, 실시예3 에의해 얻어진 발효굴소스와 일반 시판용 굴소스 2종에 대한 단백질, 아미노산성질소, pH, 고형분, 대한 분석 결과 중 굴소스의 감칠맛을 나타내는 아미노산성 질소의 함량은 일반시판용 굴소스보다 상기 발명에 의해 제조된 굴소스에서 3배 이상 높은 함량을 나타냈다. As shown in the table below, the umami taste of oyster sauce among the analysis results for protein, amino acid nitrogen, pH, solid content, and the fermented oyster sauce obtained by Example 1, Example 2, and Example 3 and two types of commercially available oyster sauce The content of amino acid nitrogen was 3 times higher in the oyster sauce prepared according to the present invention than the general commercial oyster sauce.
Protein content (%)
pH
(%)Solid content
(%)
[비교예2][Comparative Example 2]
아래 표에서 보는 바와 같이 실시예 1, 실시예 2, 실시예3, 시판용1, 시판용2 등 5가지 굴소스에 대해 20세 ~ 60세 불특정 인원 50명을 대상으로 관능평가를 실시한 결과 제품의 색상, 향, 맛, 종합적 기호도 등 4가지 항목 모두 9점(1점 매우좋지 않다 ~ 9점 매우 좋다) 중 6.5점 이상으로 시판용 굴소스와 신뢰수준 95% 범위에서 같거나 좋은 평가를 받았다 특히 감칠맛과 종합적인 맛의 경우 본발명에 의해 제조된 제품이 시판용 제품보다 유의적 차이를 보이는 수준에서 높게 평가 되어 전체적인 제품에 대한 관능적 기호도가 높은 것으로 평가 되었다. As shown in the table below, a sensory evaluation was conducted for 50 unspecified personnel aged 20 to 60 for five oyster sauces such as Example 1, Example 2, Example 3, Commercial 1, and Commercial 2, and the color of the product. , Aroma, taste, overall preference, etc. All 9 points (1 point not very good ~ 9 points very good) of 6.5 points or more, and received the same or good evaluation in the 95% range of commercial oyster sauce and confidence level. In the case of overall taste, the product manufactured according to the present invention was evaluated higher at the level showing a significant difference than the commercial product, and the sensory preference for the overall product was evaluated as high.
Claims (2)
Well-selected soybeans are put in a steamer, steamed, cooled, molded, and dried in an imperial room for 15 to 30 days to make meju. The meju is immersed in 20% to 30% of salt water and then aged for 30 to 50 days at a temperature of 20°C to 30°C, and then the brine is separated to prepare Korean soy sauce. After mixing and stirring the aged Korean soy sauce 5% (weight) to 30% (weight), oyster extract 85% (weight) to 60% (weight), purified water 10% (weight) to 30% (weight), etc. The fermentation is aged for 15 to 60 days at ℃ to 40 ℃. Fermentation aging is completed by heating and sterilization at 90 ℃ to 95 ℃ 30 minutes to 60 minutes and then cooled to prepare a fermented oyster sauce.
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| CN113575915A (en) * | 2021-09-28 | 2021-11-02 | 中国海洋大学 | Preparation method of oyster soy sauce |
| KR20220166976A (en) * | 2021-06-11 | 2022-12-20 | 박종언 | Soy sauce with excellent organoleptic properties and its manufacturing method |
| KR20220166975A (en) * | 2021-06-11 | 2022-12-20 | 박종언 | Apple soy jam and its manufacturing method |
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| KR20170080734A (en) * | 2015-12-30 | 2017-07-11 | 재단법인 발효미생물산업진흥원 | Korean type soy sauce development adding aronia juice and method for producing pickles using the same |
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| KR20010057037A (en) * | 1999-12-17 | 2001-07-04 | 김길환 | Manufacturing Method for Oyster Sauce |
| KR20110118011A (en) * | 2010-04-22 | 2011-10-28 | 씨제이제일제당 (주) | A novel manufacturing method of abalone-oyster sauce and the product thereof |
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| KR20220166976A (en) * | 2021-06-11 | 2022-12-20 | 박종언 | Soy sauce with excellent organoleptic properties and its manufacturing method |
| KR20220166975A (en) * | 2021-06-11 | 2022-12-20 | 박종언 | Apple soy jam and its manufacturing method |
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| CN113575915B (en) * | 2021-09-28 | 2021-12-24 | 中国海洋大学 | Preparation method of oyster soy sauce |
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