KR20210009687A - Method for preparing a low-salt soy sauce - Google Patents
Method for preparing a low-salt soy sauce Download PDFInfo
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- KR20210009687A KR20210009687A KR1020190086547A KR20190086547A KR20210009687A KR 20210009687 A KR20210009687 A KR 20210009687A KR 1020190086547 A KR1020190086547 A KR 1020190086547A KR 20190086547 A KR20190086547 A KR 20190086547A KR 20210009687 A KR20210009687 A KR 20210009687A
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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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
Description
본 발명은 저염 간장소스의 제조방법에 관한 것이다.The present invention relates to a method for producing a low-salt soy sauce.
음식을 짜게 먹는 식습관은 건강에 좋지 않다. 그러나 우리나라 사람들의 일일 나트륨 섭취량은 세계보건기구(WHO) 최대 섭취 권고량인 2,000 mg보다도 약 2.4배 이상 높은 약 4,900 mg으로서 매우 심각한 수준이다. 이에 따라, 나트륨 섭취량의 주요원인인 간장, 된장, 고추장 등과 같은 장류의 염도를 단계적으로 낮추기 위한 연구가 이루어지고 있다. 특히, 한식 섭취 시 필연적으로 섭취하게 되는 간장소스를 저염식으로 바꾸고자 하는 노력이 지속되고 있다.Eating salty food is not good for your health. However, the daily sodium intake of Koreans is about 4,900 mg, which is about 2.4 times higher than the maximum recommended intake of 2,000 mg by the World Health Organization (WHO), which is very serious. Accordingly, studies have been conducted to gradually lower the salinity of soy sauce, soybean paste, and red pepper paste, which are the main causes of sodium intake. In particular, efforts to change the soy sauce, which is inevitably consumed when eating Korean food, to a low-salt diet are continuing.
그러나, 저염식 간장소스는 기호도가 감소된다는 문제점이 있다. 예를 들어, 기존의 기술로 제조한 저염 간장은 간장에 함유되어 있는 염분뿐만 아니라, 단맛을 내는 성분도 함께 제거되기 때문에 식품의 맛과 풍미가 떨어져 선호도가 낮다(대한민국 등록특허 제10-1383971호).However, the low-salt soy sauce has a problem that the acceptability is reduced. For example, low-salt soy sauce produced by conventional technology has a low preference due to the fact that not only the salt contained in the soy sauce but also the ingredients that give off sweetness are removed, the taste and flavor of the food are lowered (Korean Patent Registration No. 10-1383971). .
뿐만 아니라, 현재 시중에 유통되고 있는 저염 식품은 나트륨 함량을 줄인 대신 짠맛을 유지하기 위하여 염화칼륨을 첨가하는데, 염화칼륨의 대부분은 신장으로 배출되어 신장 기능이 떨어지는 사람이 이를 다량 섭취할 시 큰 위험에 처할 수 있다.In addition, low-salt foods currently on the market add potassium chloride to maintain saltiness instead of reducing the sodium content, and most of the potassium chloride is excreted into the kidneys, which poses a great risk if people with poor kidney function consume large amounts of it. I can.
따라서, 나트륨의 함량이 적으면서도 풍미를 충분히 살려주어 기호도의 감소가 없을 뿐만 아니라, 건강에도 영향을 미치지 않는 저염 간장소스의 개발이 요구되고 있다.Therefore, there is a demand for the development of a low-salt soy sauce that does not affect health as well as does not reduce the preference because it has a low sodium content and sufficiently preserves the flavor.
본 발명의 목적은 나트륨의 함량이 적으면서도 풍미를 충분히 살려주어 기호도의 감소가 없을 뿐만 아니라, 건강에도 영향을 미치지 않는 저염 간장소스의 제조방법을 제공하는 것이다.It is an object of the present invention to provide a method for producing a low-salt soy sauce that does not affect health as well as does not reduce the taste by providing sufficient flavor while having a low sodium content.
상기 목적에 따라, 본 발명은According to the above object, the present invention
(1) 가열한 물에 가쓰오부시를 넣고 숙성시켜 가쓰오다시 육수를 제조하는 단계; (2) 상기 가쓰오다시 육수에 간장 및 조리용 맛술을 첨가하고 가열하여 간장소스를 제조하는 단계; 및 (3) 상기 간장소스의 온도가 80 내지 90℃일 때 가쓰오부시를 넣고 12시간 이상 숙성시켜 저염 간장소스를 제조하는 단계를 포함하는, 저염 간장소스의 제조방법을 제공한다.(1) adding katsuobushi to heated water and aging to prepare katsuodashi broth; (2) adding soy sauce and cooking matsul to the katsuodashi broth and heating to prepare a soy sauce; And (3) it provides a method for producing a low-salt soy sauce, comprising the step of preparing a low-salt soy sauce by adding katsuobushi and aging for 12 hours or more when the temperature of the soy sauce is 80 to 90°C.
본 발명의 제조방법에 따르면, 단순한 공정만으로도 나트륨의 함량이 적으면서도 감칠맛이 가미되어 풍미를 충분히 살려줄 뿐만 아니라, 건강에 영향을 미치지 않는 저염 간장소스를 제조할 수 있어 생선요리 등에 다양하게 활용할 수 있다.According to the manufacturing method of the present invention, it is possible to prepare a low-salt soy sauce that does not affect health as well as a simple process that has a low sodium content and adds a umami taste, and can be used in various ways in fish dishes. have.
이하 본 발명을 보다 구체적으로 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명은, 저염 간장소스의 제조방법을 제공한다. 본 발명에 따른 제조방법으로 제조된 저염 간장소스는 외관, 색, 향, 짠맛, 단맛 등 전반적인 기호도가 높고, 염도가 낮아 건강 면에서 우수하다.The present invention provides a method for producing a low-salt soy sauce. The low-salt soy sauce prepared by the manufacturing method according to the present invention has high overall preference such as appearance, color, aroma, salty taste, sweet taste, etc., and has low salinity and is excellent in terms of health.
본 발명에 따른 저염 간장소스의 제조방법은 (1) 가열한 물에 가쓰오부시를 넣고 숙성시켜 가쓰오다시 육수를 제조하는 단계; (2) 상기 가쓰오다시 육수에 간장 및 조리용 맛술을 첨가하고 가열하여 간장소스를 제조하는 단계; 및 (3) 상기 간장소스의 온도가 80 내지 90℃일 때 가쓰오부시를 넣고 12시간 이상 숙성시켜 저염 간장소스를 제조하는 단계를 포함한다.The method of manufacturing a low-salt soy sauce according to the present invention comprises the steps of: (1) adding katsuobushi to heated water and aging to prepare katsuodashi broth; (2) adding soy sauce and cooking matsul to the katsuodashi broth and heating to prepare a soy sauce; And (3) adding katsuobushi when the temperature of the soy sauce is 80 to 90°C and aging for 12 hours or more to prepare a low-salt soy sauce.
단계 (1)에서는 가열한 물에 가쓰오부시를 넣고 숙성시켜 가쓰오다시 육수를 제조할 수 있다.In step (1), katsuobushi is added to heated water and aged to prepare katsuodashi broth.
상기 가쓰오다시 육수는 가열한 물의 온도가 80 내지 90℃, 예를 들어 85 내지 90℃일 때 가쓰오부시를 한번에 넣고 1 내지 5시간 동안, 예를 들어 3시간 정도 숙성시켜 제조되는 것을 특징으로 한다. 이렇게 제조된 가쓰오다시 육수는 아래쪽 육수는 탁하여 사용하지 않고 위쪽의 맑은 육수만을 사용하는 것이 바람직하다.The katsuodashi broth is characterized in that it is prepared by putting the katsuobushi at a time when the heated water temperature is 80 to 90°C, for example 85 to 90°C, and aging for 1 to 5 hours, for example 3 hours. It is preferable to use only the clear broth in the upper part, not the lower broth because the lower broth is cloudy.
상기 가쓰오다시 육수는 가쓰오부시 1 내지 15중량%, 바람직하게는 3 내지 10중량%, 예를 들어 5 내지 7중량%를 포함할 수 있으나, 이에 한정되는 것은 아니다.The katsuodashi broth may contain 1 to 15% by weight of katsuobushi, preferably 3 to 10% by weight, for example, 5 to 7% by weight, but is not limited thereto.
본 발명에 있어서, 상기 가쓰오부시는 가다랑어를 찐 다음 훈제를 하고 발효시켜 건조한 식재료로서, 가다랑어로 만든 숙성포를 통칭하는 말이다. 상기 가쓰오부시는 멸치와는 다르게 이노신산이 풍부하여 감칠맛이 강하고, 신맛과 단맛이 같이 나 어떤 맛에도 잘 어울린다.In the present invention, the katsuobushi is a dried bonito after steaming, smoked, fermented, and dried, and refers to an aged cloth made from bonito. Unlike anchovies, the katsuobushi is rich in inosine acid, so it has a strong umami, and has a sour and sweet taste, so it goes well with any taste.
상기 물은 일반 생수, 다시마 다시물, 멸치 다시물 및 이의 조합으로 이루어진 군에서 선택될 수 있으나, 바람직하게는 다시마를 물에 우려 제조된 다시마 다시물일 수 있다.The water may be selected from the group consisting of general mineral water, kelp kelp, anchovy kelp, and a combination thereof, but preferably kelp kelp may be kelp kelp prepared in water.
상기 다시마 다시물은 다시마를 물에 넣고 1 내지 30분, 바람직하게는 3 내지 15분, 예를 들어 약 5분 동안 방치한 후, 이를 50 내지 80℃, 바람직하게는 50 내지 70℃의 온도에서 30분 내지 2시간, 예를 들어 1시간 동안 우려내어 제조될 수 있다.The kelp kelp is added to the kelp and allowed to stand for 1 to 30 minutes, preferably 3 to 15 minutes, for example, about 5 minutes, and then at a temperature of 50 to 80°C, preferably 50 to 70°C. It can be prepared by brewing for 30 minutes to 2 hours, for example 1 hour.
본 발명의 일 실시양태에 따르면, 세척한 다시마를 물, 예를 들어 생수에 넣고 1 내지 30분 동안 방치한 후, 이를 50 내지 80℃의 온도에서 30분 내지 2시간 동안 우려 내어 다시마 다시물을 제조한 후 이를 가쓰오다시 육수의 제조에 활용할 수 있다.According to an embodiment of the present invention, the washed kelp is put in water, for example, bottled water, and left to stand for 1 to 30 minutes, and then the kelp is brewed at a temperature of 50 to 80°C for 30 minutes to 2 hours, After making it, it can be used for making katsuodashi broth.
상기 다시마 다시물을 제조할 때 사용되는 다시마의 양은 제한적이지는 않지만, 본 발명의 일 구체예에 따르면, 물 100중량부를 기준으로 각각 5 내지 30중량부, 바람직하게는 10 내지 20중량부를 사용할 수 있다.The amount of the kelp used when preparing the kelp is not limited, but according to one embodiment of the present invention, each of 5 to 30 parts by weight, preferably 10 to 20 parts by weight based on 100 parts by weight of water can be used. have.
본 발명에 있어서, 상기 다시마(laminaria)는 갈조식물 다시마목 다시마과의 한 속에 해당하는 해조류를 의미한다. 상기 다시마는 라미나린 및 알긴산 등의 성분을 함유하고 있어 혈압을 내리는데 효과를 나타내며, 특히 라미나린은 혈중 콜레스테롤이 혈관에 침착하는 것을 방지하고, 알긴산은 혈중 콜레스테롤 수치를 감소시켜 다양한 성인병을 예방하는 효과가 있다. 또한, 상기 다시마는 글루탐산 및 아스파탐과 같은 아미노산 성분이 풍부하여 풍미 증진에 우수한 효과를 나타낼 수 있다.In the present invention, the kelp ( laminaria ) means a seaweed corresponding to a genus of the kelp tree kelp family. The kelp contains ingredients such as laminarin and alginic acid, so it has an effect on lowering blood pressure.In particular, laminarin prevents blood cholesterol from accumulating in blood vessels, and alginic acid reduces blood cholesterol levels to prevent various adult diseases. There is. In addition, the kelp is rich in amino acid components such as glutamic acid and aspartame, and thus can exhibit an excellent effect on flavor enhancement.
상기 다시마는 건 다시마일 수 있다. 건 다시마를 사용함으로써 다시마의 건조 과정에서 발생할 수 있는 기능성 성분인 알긴산, 라미나린, 비타민, 카로틴류 및 다당류와 기호도 상승에 효과를 주는 글루탐산 등의 손실을 최소화할 수 있다.The kelp may be kelp. By using dried kelp, it is possible to minimize the loss of alginic acid, laminarin, vitamins, carotene, polysaccharides, and glutamic acid, which can increase preference, which can occur during the drying process of kelp.
상기 다시마는 담수로 세척하여 사용하는 것이 바람직하다. 상기 다시마를 세척하는 과정은 다시마에 붙어 있는 표면의 이물질뿐만 아니라 다시마에 붙어 있는 불필요한 염분을 제거하기 위한 것이다. 만일 상기 다시마를 해수 또는 염수로 세척할 경우, 다시마의 염도가 상승하여 최종적으로 제조된 간장의 염도를 상승시킬 수 있으므로 담수로 세척하는 것이 바람직하다.It is preferable to use the kelp after washing with fresh water. The process of washing the kelp is to remove unnecessary salts attached to the kelp as well as foreign substances on the surface attached to the kelp. If the kelp is washed with seawater or brine, it is preferable to wash the kelp with fresh water because the salinity of the kelp increases and the salinity of the finally prepared soy sauce can be increased.
단계 (2)에서는, 상기 단계 (1)에서 제조한 가쓰오다시 육수에 간장 및 조리용 맛술을 첨가하고 가열하여 간장소스를 제조할 수 있다.In step (2), soy sauce and cooking matsul are added to the katsuodashi broth prepared in step (1) and heated to prepare a soy sauce.
본 발명에 있어서, 상기 간장은 양조 간장, 진간장, 국간장 및 이의 혼합물로 이루어진 군에서 선택될 수 있으며, 바람직하게는 진간장일 수 있다.In the present invention, the soy sauce may be selected from the group consisting of brewed soy sauce, gin soy sauce, soup soy sauce, and mixtures thereof, and preferably gin soy sauce.
상기 간장은 가쓰오다수 육수 100중량부를 기준으로 1,000 내지 3,000중량부, 바람직하게는 1,000 내지 2,500중량부, 보다 바람직하게는 1,500 내지 2,500중량부로 첨가될 수 있다.The soy sauce may be added in an amount of 1,000 to 3,000 parts by weight, preferably 1,000 to 2,500 parts by weight, more preferably 1,500 to 2,500 parts by weight, based on 100 parts by weight of Katsuodasu broth.
본 발명에 있어서, 상기 조리용 맛술은 가쓰오다시 육수의 잡내를 없애고 풍미를 좋게 하기 위하여 첨가될 수 있다. 상기 조리용 맛술은 청주, 미향®, 미림® 및 이의 혼합물로 이루어진 군에서 선택될 수 있으며, 바람직하게는 미향®일 수 있다.In the present invention, the cooking taste alcohol may be added to remove the odor of the katsuodashi broth and improve the flavor. The cooking taste may be selected from the group consisting of Cheongju, Mihyang ® , Mirim ® and mixtures thereof, and preferably Mihyang ® .
상기 조리용 맛술은 가쓰오다시 육수 100중량부를 기준으로 10 내지 200중량부, 바람직하게는 50 내지 150중량부, 보다 바람직하게는 70 내지 120중량부로 첨가될 수 있다.The cooking taste may be added in an amount of 10 to 200 parts by weight, preferably 50 to 150 parts by weight, more preferably 70 to 120 parts by weight, based on 100 parts by weight of katsuodashi broth.
상기 단계 (2)에서 간장 및 조리용 맛술 이외에도, 무, 건표고, 양파, 대파, 통마늘 등 소스의 감칠맛을 더하기 위하여 통상적으로 이용되는 식자재를 더 첨가할 수도 있다. 대파, 통마늘 등의 사용량은 제한적이지는 않지만, 예를 들어 가쓰오다시 육수 100중량부를 기준으로 각각 5 내지 10중량부의 양으로 첨가될 수 있다.In the step (2), in addition to the soy sauce and cooking taste, ingredients commonly used to add the umami of the sauce such as radish, dried shiitake, onion, leek, whole garlic may be added. The amount of leek, whole garlic, etc. is not limited, but may be added in an amount of 5 to 10 parts by weight, respectively, based on 100 parts by weight of katsuodashi broth.
상기 단계 (2)에서 가열은 1 내지 20분, 바람직하게는 5 내지 10분 동안 이루어질 수 있다.The heating in step (2) may be performed for 1 to 20 minutes, preferably 5 to 10 minutes.
단계 (3)에서는, 상기 단계 (2)에서 제조한 간장소스의 온도가 80 내지 90℃일 때 가쓰오부시를 넣고 12시간 이상 숙성시켜 저염 간장소스를 제조할 수 있다. 본 발명의 일 실시양태에 따르면, 상기 단계 (2)에서 제조한 간장소스의 온도가 85 내지 90℃일 때 가쓰오부시를 넣고 12시간 내지 36시간 동안 숙성시킬 수 있다.In step (3), when the temperature of the soy sauce prepared in step (2) is 80 to 90° C., katsuobushi is added and aged for 12 hours or more to prepare a low-salt soy sauce. According to an embodiment of the present invention, when the temperature of the soy sauce prepared in step (2) is 85 to 90°C, katsuobushi may be added and aged for 12 to 36 hours.
본 발명에 있어서, 상기 가쓰오부시는 단계 (2)에서 제조한 간장소스의 온도가 80 내지 90℃, 바람직하게는 85 내지 90℃일 때 넣는 것이 가쓰오부시의 감칠맛을 극대화할 수 있다. 만일 상기 간장소스의 온도가 80℃ 미만의 저온일 때 가쓰오부시를 넣으면 가쓰오부시의 감칠맛과 향을 낼 수가 없고, 90℃를 초과하는 고온일 때 가쓰오부시를 넣으면 비릿한 맛이 나서 풍미를 증진시킬 수 없다.In the present invention, adding the katsuobushi when the temperature of the soy sauce prepared in step (2) is 80 to 90°C, preferably 85 to 90°C, can maximize the flavor of the katsuobushi. If you add katsuobushi when the temperature of the soy sauce is lower than 80℃, you will not be able to get the rich flavor and aroma of katsuobushi, and if you add katsuobushi when the temperature exceeds 90℃, it will have a fishy taste and can enhance the flavor. none.
또한, 상기 단계 (2)에서 제조한 간장소스에 가쓰오부시를 넣을 때는 끓이거나 가열하는 방식이 아니라, 젓가락 등을 이용하여 간장소스에 살짝 누른 후 거르는 방식으로 수행될 수 있다. 상기 과정을 거친 후 12시간 이상, 바람직하게는 12 내지 36시간, 보다 바람직하게는 12 내지 24시간 동안 숙성시킴으로써 본 발명에 따른 저염 간장소스를 제조할 수 있다.In addition, when the katsuobushi is added to the soy sauce prepared in step (2), it is not a method of boiling or heating, but a method of lightly pressing the soy sauce with chopsticks and then filtering. After passing through the above process, it is possible to prepare a low-salt soy sauce according to the present invention by aging for 12 hours or more, preferably 12 to 36 hours, more preferably 12 to 24 hours.
상기 가쓰오부시는 간장소스 총 중량을 기준으로 1 내지 10중량%, 바람직하게는 1 내지 5중량%, 예를 들어 2중량%를 포함할 수 있으나, 이에 한정되는 것은 아니다.The katsuobushi may contain 1 to 10% by weight, preferably 1 to 5% by weight, for example, 2% by weight based on the total weight of the soy sauce, but is not limited thereto.
본 발명에 있어서, 저염 간장소스는 간장 내에 포함된 소금의 함량, 즉, 소금의 농도가 전체 간장의 부피 대비 소금의 중량을 기준으로 20%(w/v) 이하인 간장을 의미한다.In the present invention, the low-salt soy sauce refers to soy sauce in which the content of salt contained in the soy sauce, that is, the concentration of salt is 20% (w/v) or less based on the weight of salt relative to the volume of the total soy sauce.
본 발명의 제조방법에 따라 제조된 저염 간장소스는, 염도가 8 내지 15%, 바람직하게는 11 내지 14%의 저 염도인 것을 특징으로 한다.The low-salt soy sauce prepared according to the manufacturing method of the present invention is characterized in that the salinity is 8 to 15%, preferably 11 to 14%.
또한, 본 발명의 저염 간장소스는 다양한 요리, 바람직하게는 생선 요리에 사용되는 간장소스로 적합하며 예컨대 사시미 간장소스로서 사용될 수 있다.In addition, the low-salt soy sauce of the present invention is suitable as a soy sauce used in various dishes, preferably fish dishes, and can be used, for example, as a sashimi soy sauce.
본 발명의 제조방법은 단순한 공정만으로도 저염이지만 기호도가 우수한 저염 간장소스를 제공할 수 있으며, 이렇게 제조된 저염 간장소스는 맛이 우수하고, 냉장에서 6개월 이상 유통 가능하여 품질을 오랫동안 유지시킬 수 있다. 따라서, 저염 식이요법이 요구되는 당뇨환자, 고혈압 환자, 심혈관질환 환자, 암 환자 뿐만 아니라 비만이나 성인병을 우려하는 일반인들도 유용하게 이용할 수 있다.The manufacturing method of the present invention can provide a low-salt soy sauce with low salt but excellent palatability with a simple process, and the low-salt soy sauce prepared in this way has excellent taste and can be distributed for more than 6 months in refrigeration, so that the quality can be maintained for a long time. . Therefore, diabetes patients, hypertension patients, cardiovascular disease patients, and cancer patients who require a low-salt diet, as well as general people who are concerned about obesity or adult diseases can be usefully used.
이하 실시예를 통해 본 발명을 보다 구체적으로 설명한다.The present invention will be described in more detail through the following examples.
단 이하의 실시예는 본 발명을 예시하기 위한 것일 뿐, 본 발명의 범위가 이들 실시예로 한정되는 것은 아니다.However, the following examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.
실시예 1: 저염 간장소스의 제조방법Example 1: Manufacturing method of low-salt soy sauce
물 1L를 가열한 후, 물의 온도가 90℃로 떨어졌을 때, 가쓰오부시(마루마루 가쯔오, 후쿠시마가쓰오(주)) 5중량%를 넣고 3시간 동안 숙성시켜 가쓰오다시 육수를 제조하였다.After heating 1 L of water, when the temperature of the water dropped to 90° C., 5% by weight of katsuobushi (Marumaru Katsuo, Fukushima Katsuo Co., Ltd.) was added and aged for 3 hours to prepare a katsuodashi broth.
내용물을 건져내고 위쪽의 맑은 가쓰오다시 육수만을 육수통에 옮기고, 육수 1L에 진간장 22.5L 및 미향 1L를 넣고 10분 동안 가열하여 간장소스를 제조하였다.The contents were removed, and only the clear katsuodashi broth from the top was transferred to the broth, and 22.5L of soy sauce and 1L of rice was added to 1L of the broth and heated for 10 minutes to prepare a soy sauce.
상기 간장소스의 온도가 85℃가 되면 총 중량을 기준으로 2중량%의 양의 가쓰오부시를 젓가락 등을 이용하여 간장소스에 살짝 누른 후 거르는 방식으로 한번에 첨가하였으며 12시간 동안 숙성시켜 저염 간장소스를 제조하였다.When the temperature of the soy sauce reaches 85°C, 2% by weight of katsuobushi based on the total weight is lightly pressed on the soy sauce with chopsticks, etc., and then added at a time by filtering. It is aged for 12 hours to obtain a low-salt soy sauce. Was prepared.
실시예 2: 저염 간장소스의 제조방법Example 2: Manufacturing method of low-salt soy sauce
물 대신 다시마 다시물을 사용한 것을 제외하고는, 상기 실시예 1과 동일한 방식으로 저염 간장소스를 제조하였다.A low-salt soy sauce was prepared in the same manner as in Example 1, except that kelp and kelp was used instead of water.
다시마 다시물은 다음과 같이 제조하였다. 먼저, 담수로 건 다시마를 세척하여 이물질을 제거한 후 차가운 물 1L에 다시마 10g을 넣고 5분 정도 방치한 후, 이를 가열하여 온도를 60℃까지 올리고 절대 끓이지 않도록 하였다. 이때 온도의 측정은 적외선 온도계를 이용하였다. 상기 온도를 유지하며 거품이 생기면 제거하면서 약 1시간 동안 다시마를 물에 우려낸 후 내용물을 제거하여 다시마 다시물을 제조하였다.Kelp Kelp was prepared as follows. First, the dried kelp was washed with fresh water to remove foreign substances, and then 10 g of kelp was added to 1 L of cold water and left for about 5 minutes, and then heated to raise the temperature to 60°C and never boil. At this time, the temperature was measured using an infrared thermometer. Maintaining the above temperature and removing the bubbles, the kelp was brewed in water for about 1 hour, and the contents were removed to prepare kelp kelp.
비교예 1Comparative Example 1
간장소스의 온도가 70℃가 되면 가쓰오부시를 첨가한 것을 제외하고는, 상기 실시예 1과 동일한 방식으로 저염 간장소스를 제조하였다.When the temperature of the soy sauce reached 70° C., a low-salt soy sauce was prepared in the same manner as in Example 1, except that katsuobushi was added.
비교예 2Comparative Example 2
간장소스를 팔팔 끓이면서 가쓰오부시를 첨가한 것을 제외하고는, 상기 실시예 1과 동일한 방식으로 간장소스를 제조하였다.A soy sauce was prepared in the same manner as in Example 1, except that the soy sauce was boiled and the katsuobushi was added.
실험예 1: 염도 측정Experimental Example 1: Measurement of salinity
염도는 시료 10 ml를 취하여 90 ml의 2차 증류수에 희석한 다음, 필터 페이퍼(WhatmanTM cellulose filter pater Grade 1, GE Healthcare companies, UK)로 여과하고, 여과액을 염분계(salt meter PAL-ES3, ATAGO, Japan)로 3회 반복 측정하여 그 평균값으로 나타내었다. 그 결과, 평가 시료 모두 14% 이하의 염도를 나타냄을 확인할 수 있었다.For salinity, 10 ml of a sample was taken, diluted in 90 ml of secondary distilled water, filtered through filter paper (Whatman TM cellulose filter pater Grade 1, GE Healthcare companies, UK), and the filtrate was filtered with a salt meter PAL-ES3. , ATAGO, Japan) was repeated three times and expressed as an average value. As a result, it was confirmed that all of the evaluation samples showed a salinity of 14% or less.
실험예 2: 관능 검사(기호도 검사)Experimental Example 2: Sensory Test (Preference Test)
관능요원 10인을 대상으로 상기 실시예 1 및 2, 비교예 1 및 2, 및 시중에서 시판중인 저염 진간장(염도 11%)(샘표, 햇살담은 자연숙성 저염 진간장)을 대상으로 관능 검사를 실시하였으며, 시판 중인 제품과 비교하였을 때 관능에 경쟁력이 있는지를 판단하였다. 판단 방식은 기호 척도(Hedonic scale)를 이용하여 1점(강한 부정) 내지 5점(강한긍정)으로 표시하여 평가하고, 그 결과를 표 1에 나타내였다.Sensory tests were conducted on 10 sensory personnel in Examples 1 and 2, Comparative Examples 1 and 2, and commercially available low-salt Jin soy sauce (salt 11%) (Sampyo and Sunsaldam are naturally aged, low-salt Jin soy sauce). , It was judged whether there is a competitive edge in sensory compared to the product on the market. The judgment method was evaluated by displaying 1 point (strong negative) to 5 points (strong positive) using a Hedonic scale, and the results are shown in Table 1.
상기 실험예 1 및 2에서 확인할 수 있듯이, 본 발명에 따른 실시예 1 및 2의 간장소스는 저염임에도 불구하고 맛과 향에 관련된 전체적인 기호도 부분에서 시판 제품 수준보다 같거나 우수한 편임일 확인할 수 있었다.As can be seen in Experimental Examples 1 and 2, although the soy sauce of Examples 1 and 2 according to the present invention was low in salt, it was confirmed that the overall preference related to taste and aroma was the same as or superior to the level of the commercial product in part.
이에 반해, 간장소스의 온도가 낮거나, 간장소스를 끓이는 상태에서 가쓰오부시를 첨가한 비교예 1 및 2의 경우 각각 감칠맛이 없거나, 비릿한 맛과 향이 나서 전체적인 기호도가 떨어짐을 알 수 있었다.On the other hand, in the case of Comparative Examples 1 and 2 in which the soy sauce was low in temperature or in which katsuobushi was added while the soy sauce was boiled, it could be seen that the overall acceptability was degraded because there was no umami or fishy taste and aroma.
실험예 3: 저장 안정성Experimental Example 3: Storage stability
상기 실시예 1 및 2에서 제조한 간장소스를 1 내지 5℃에서 6개월간 냉장보관한 후 상기 실험예 2와 동일한 방식으로 기호도 검사를 수행하였다. 그 결과 배합 원료의 신선한 맛, 향, 색 등의 특성을 거의 그대로 유지함을 알 수 있어 6개월 이상 저장 및 유통 가능한 신선한 저염 간장소스로 활용할 수 있다고 평가하였다.After refrigerating the soy sauce prepared in Examples 1 and 2 at 1 to 5° C. for 6 months, a preference test was performed in the same manner as in Experimental Example 2. As a result, it was evaluated that it can be used as a fresh, low-salt soy sauce that can be stored and distributed for more than 6 months because it can be seen that the characteristics such as fresh taste, aroma, and color of the blended raw materials are almost maintained.
Claims (10)
(2) 상기 가쓰오다시 육수에 간장 및 조리용 맛술을 첨가하고 가열하여 간장소스를 제조하는 단계; 및
(3) 상기 간장소스의 온도가 80 내지 90℃일 때 가쓰오부시를 넣고 12시간 이상 숙성시켜 저염 간장소스를 제조하는 단계
를 포함하는, 저염 간장소스의 제조방법.(1) adding katsuobushi to heated water and aging to prepare katsuodashi broth;
(2) adding soy sauce and cooking matsul to the katsuodashi broth and heating to prepare a soy sauce; And
(3) When the temperature of the soy sauce is 80 to 90°C, adding katsuobushi and aging for 12 hours or more to prepare a low-salt soy sauce
Containing, a method for producing a low-salt soy sauce.
상기 물이, 다시마를 물에 우려 제조된 다시마 다시물인 것을 특징으로 하는 제조방법.The method of claim 1,
The production method, characterized in that the water is kelp kelp produced by brewing the kelp in water.
상기 다시마 다시물이, 세척한 다시마를 물에 넣고 1 내지 30분 동안 방치한 후, 이를 50 내지 80℃의 온도에서 30분 내지 2시간 동안 우려 내어 제조된 것을 특징으로 하는 제조방법.The method of claim 2,
The method according to claim 1, wherein the kelp kelp is prepared by putting the washed kelp in water and leaving it for 1 to 30 minutes, and then brewing it at a temperature of 50 to 80°C for 30 minutes to 2 hours.
상기 가쓰오다시 육수가, 가열한 물의 온도가 80 내지 90℃일 때 가쓰오부시를 한번에 넣고 1 내지 5시간 동안 숙성시켜 제조된 것을 특징으로 하는 제조방법.The method of claim 1,
The method of manufacturing the katsuodashi broth, characterized in that it is prepared by putting the katsuobushi at one time and aging for 1 to 5 hours when the heated water temperature is 80 to 90°C.
상기 간장이, 가쓰오다시 육수 100중량부를 기준으로 1,000 내지 3,000중량부의 양으로 첨가되는 것을 특징으로 하는 제조방법.The method of claim 1,
The soy sauce, characterized in that it is added in an amount of 1,000 to 3,000 parts by weight based on 100 parts by weight of katsuodashi broth.
상기 조리용 맛술이, 가쓰오다시 육수 100중량부를 기준으로 10 내지 200중량부의 양으로 첨가되는 것을 특징으로 하는 제조방법.The method of claim 1,
The manufacturing method, characterized in that the cooking taste is added in an amount of 10 to 200 parts by weight based on 100 parts by weight of katsuodashi broth.
상기 단계 (2)에서, 상기 가열이 1 내지 20분 동안 이루어지는 것을 특징으로 하는 제조방법.The method of claim 1,
In the step (2), the manufacturing method, characterized in that the heating is performed for 1 to 20 minutes.
상기 간장소스의 온도가 85 내지 90℃일 때 가쓰오부시를 넣고 12시간 내지 36시간 동안 숙성시키는 것을 특징으로 하는 제조방법.The method of claim 1,
When the temperature of the soy sauce is 85 to 90 ℃ katsuobushi is added and aged for 12 to 36 hours.
상기 저염 간장소스의 염도가 8 내지 15%인 것을 특징으로 하는 제조방법.The method of claim 1,
The manufacturing method, characterized in that the salinity of the low-salt soy sauce is 8 to 15%.
상기 저염 간장소스가 생선 요리용인 것을 특징으로 하는 제조방법.The method of claim 1,
The manufacturing method, characterized in that the low-salt soy sauce is for cooking fish.
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