KR20210053746A - Multipurpose soy sauce and method for manufacturing thereof - Google Patents

Abstract

The present invention relates to a multipurpose soy sauce and to a manufacturing method thereof, wherein the soy sauce provided in one aspect of the present invention can develop products that are safely distributed at the room temperature even with heat treatment that can maintain taste quality. Since it is possible for a user to cook most dishes that use the soy sauce as a main seasoning, such as dishes, which are stir-fried, roasted, stewed, seasoned, mixed and the like with seasoning vegetable as the user cooked in home by using the same, the present invention can contribute greatly to meeting consumer's needs and expanding and revitalizing the market for traditional soy sauce industry.

Description

Multipurpose soy sauce and method for manufacturing thereof TECHNICAL FIELD

It relates to a versatile soy sauce and a method of manufacturing the same.

According to a 2017 study, the proportion of single-person households is increasing rapidly, and is expected to reach about 29% by 2020. In addition, the proportion of the population aged 65 or older is expected to increase to 28.7%, more than three times in 2035, 30 years after 2005. The increase in single-person households, a decrease in the number of household members, and an increase in the elderly population, as well as changes in the social structure such as the expansion of women's participation in society, have a great impact on the food industry. In a survey of elderly people, it has also been reported that the most needed is food that they need every day in daily life. In fact, such a change in social structure leads to a decrease in cooking at home. In fact, the market for home meal replacement (HMR), which can easily substitute meals instead of cooking at home, is growing rapidly. Among them, it was reported that the production of traditional pastes decreased to 730 billion won in 2017 due to the decrease in cooking at home and the expansion of the HMR market, but the production of mixed pastes increased to an annual average of 7.3%.

In the Korean sauce market, in the case of existing Korean sauce (seasoning sauce) products, individual cooking sauce products that can cook the food according to the menu have been mainly, but recently, the demand for universal sauces that can be used for various purposes is increasing. . In the food industry in the future, the HMR market such as ready-made foods and fresh convenience foods will continue to expand, so traditional sauces are more convenient than traditional sauces that require a variety of cooking processes along with preparing ingredients and seasoned vegetables. There is an urgent need to develop a product with a sauce (seasoning sauce) that can be used conveniently in.

In order to commercialize the source product, the shelf life of the product is secured by using sterilization or food preservatives. Heat treatment and sterilization are required for commercialization of sauce products without the use of chemical preservatives (Non-Patent Document 1. Ahn JJ Akram K, Lee JG, Kim KS, Swon JH. 2012. Identification of a gamma-irradiated ingredient(garlic powder) in Korean barbecue sauce by thermo luminescence analysis.J Food Sci 77(4):476-480), Commercially, liquid sauces are usually sterilized at 85℃ for about 30 minutes. However, there is a problem in that the aroma and taste of the sauce considerably deteriorate as the heating temperature increases and the longer the time is, when heating is performed during the manufacture of soy sauce containing seasoned vegetables such as chopped green onions and garlic. Accordingly, the inventors of the present invention recognize that in order to commercialize a soy sauce product such as a homemade seasoning, an optimal heat sterilization method is needed to maximize the taste and aroma of the sauce after injecting a container, and the representative traditional fermentation in Korea. Using soy sauce, a food, as the main seasoning, we tried to develop a sauce product that can cook versatile dishes such as roasting, stir-frying, simmering, seasoning, and bibim.

An object of one aspect of the present invention is to provide a method of manufacturing a versatile soy sauce.

Another object of the present invention is to provide a commercially available multipurpose soy sauce prepared by the above manufacturing method.

To achieve the above object,

One aspect of the present invention is to make a broth;

Preparing raw materials for a versatile soy sauce;

Mixing the stock and the raw materials to prepare a source mixture;

Bottling the source mixture while stirring;

Sterilizing the bottled source mixture by heating at 60° C. to 100° C. for 10 to 50 minutes; And

In the method of manufacturing a multi-purpose soy sauce comprising a; multi-purpose soy sauce packaging step of packaging the multi-purpose soy sauce completed through the sterilization step in a packaging container,

The raw material includes seasoned vegetables;

The seasoned vegetables are prepared by chopping or chopped into pieces of 0.1 cm to 0.3 cm in width, 0.1 cm to 0.3 cm in length, and 0.5 cm to 2.0 cm in height, providing a method of preparing a versatile soy sauce.

Another aspect of the present invention provides a versatile soy sauce prepared by the above manufacturing method.

It relates to a soy sauce that can be used for many purposes and a method for manufacturing the same, and the multi-purpose soy sauce provided in one aspect of the present invention enables the development of products for safe room temperature distribution even by heat treatment within a range that does not deteriorate the taste of the sauce, The seasoned vegetables are clearly visible, giving the impression that they were cooked at home, and using them to easily cook most dishes with soy sauce as the main seasoning, such as stir-fried, grilled, simmered, seasoned, and bibim. It can make a great contribution to the expansion and vitalization of the market of the paste industry.

1 is a view showing a tube and a thermometer used to measure the center temperature according to the heating time of the multi-purpose soy sauce (CSS, SSS) prepared in the Example.
2 is a view showing a temperature change according to the heating time of the multi-purpose soy sauce (CSS, SSS) prepared in the embodiment.
3 is a view showing the pH change according to the heating time of the multi-purpose soy sauce (CSS, SSS) prepared in the Example.
4 is a view showing the change in the proper acidity according to the heating time of the multi-purpose soy sauce (CSS, SSS) prepared in the Example.
5 is a view showing the change in brightness (L) according to the heating time of the multi-purpose soy sauce (CSS, SSS) prepared in the embodiment.
6 is a view showing a change in redness (a, red-green) according to the heating time of the multipurpose soy sauce (CSS, SSS) prepared in the Example.
7 is a view showing the change in yellowness (b, yellow-blue) according to the heating time of the multipurpose soy sauce (CSS, SSS) prepared in the Example.
8 is a view showing the result of confirming the change in the total number of bacteria according to the heating time while heating the multi-purpose soy sauce (CSS, SSS) prepared in the Example to 85 ℃.
9 is a view showing the results of evaluating the appearance, harmony, and preference according to the heating time of the multi-purpose soy sauce (CSS, SSS) prepared in the Example.
FIG. 10 is a photograph showing the result of cooking beef bulgogi, grilled mackerel, stewed tofu, and bibim noodles by seasoning only with the soy sauce to confirm the multipurpose cooking application of the multipurpose soy sauce (SSS) prepared in the Example to be.
11 is a view showing a photograph (left) of the multi-purpose soy sauce (SSS) prepared in Example and a photograph of the rice ball made using the multi-purpose soy sauce (SSS).

Hereinafter, the present invention will be described in detail.

The versatile soy sauce provided in the aspect of the present invention was found to be able to shorten the processing time due to the high heating rate as a result of analyzing the change in the center temperature during heating (Experimental Example 1-1, FIG. 2). In order to check the quality characteristics of the multi-purpose soy sauce, pH and titration while heating the soy sauce (SSS) for 0 to 40 minutes, prepared by chopping seasoned vegetables and minced soy sauce (CSS) and seasoned vegetables. Acidity (Experimental Example 1-2, FIGS. 3 and 4), chromaticity change (Experimental Example 1-3, FIGS. 5 to 7), and reducing sugar content (Experimental Example 1-4) were analyzed. In addition, as a result of analyzing the total number of bacteria in the multi-purpose soy sauce according to the heating time, it was confirmed that all live bacteria were killed even when heated for only 20 minutes (Experimental Example 1-5, FIG. 8), and the coliform group was also not detected. In addition, for the sensory evaluation of the versatile soy sauce, the appearance, harmony of taste, and overall acceptability were evaluated (Experimental Examples 1-7, Fig. 9), and sensory evaluation for various cooking applications of the versatile soy sauce was also conducted (Experimental Example 2). , Fig. 10).

As a result, the versatile soy sauce provided in one aspect of the present invention has a high heating rate, enabling a short heat treatment, enabling the development of products for safe room temperature distribution, and preparing seasoning directly at home because seasoned vegetables are more visible even during cooking. As a result, it was confirmed that it can be a premium product like cooked, and it can be cooked easily and effectively with soy sauce as the main seasoning, regardless of food ingredients and cooking methods.

One aspect of the present invention, making a broth;

Preparing raw materials for a versatile soy sauce;

Mixing the stock and the raw materials to prepare a source mixture;

Bottling the source mixture while stirring;

Sterilizing the bottled source mixture by heating at 60° C. to 100° C. for 10 to 50 minutes; And

In the method of manufacturing a multi-purpose soy sauce comprising a; multi-purpose soy sauce packaging step of packaging the multi-purpose soy sauce completed through the sterilization step in a packaging container,

The raw material includes seasoned vegetables;

The seasoned vegetables are prepared by chopping or chopped into pieces of 0.1 cm to 0.3 cm in width, 0.1 cm to 0.3 cm in length, and 0.5 cm to 2.0 cm in height, providing a method of preparing a versatile soy sauce.

The sterilization step may be heated at 70°C to 90°C, or may be heated at 80°C to 90°C. The heating time may be 20 minutes to 40 minutes, and may be heated for 20 minutes to 30 minutes.

Preferably, the sterilization step may be heated at 85° C. for 20 to 25 minutes, or may be heated for 20 minutes.

At this time, in the step of making the broth, the kombu is heated in cold water to boil, and then the kelp is added 10 to 20 minutes later, boiled for another 2 to 10 minutes, and then the ingredients are separated to make it. I can.

Preferably, in the step of making the broth, the seaweed head, dried red shrimp, and dried and sliced shiitake mushrooms are heated in cold water to boil. After 15 minutes, kelp is added, boiled for another 3 minutes, and then the heat is turned off and the ingredients are removed. Can be made separately.

The raw material of the multi-purpose soy sauce may be soy sauce, sugar, white root portion of green onion, garlic, sesame salt, pepper,

In the mixing step of the broth and raw materials, based on the total weight, 30 to 35% by weight of soy sauce, 15 to 20% by weight of sugar, 8 to 12% by weight of the white root portion of green onions, 8 to 12% by weight of garlic, 1 to 5% by weight of sesame salt %, pepper 0.1 to 0.5% by weight, and broth may be mixed in a composition ratio of 25 to 30% by weight,

More preferably, in the mixing step of the stock and raw materials, based on the total weight, 30 to 35% by weight of soy sauce, 16 to 18% by weight of sugar, 9 to 11% by weight of the white root portion of green onions, 9 to 11% by weight of garlic, It can be mixed in a composition ratio of 1 to 3% by weight of sesame salt, 0.1 to 0.5% by weight of pepper, and 26 to 29% by weight of broth,

Most preferably, in the mixing step of the broth and raw materials, based on the total weight, soy sauce 32.5% by weight, sugar 17% by weight, white root portion of green onion 10.5% by weight, garlic 10.2% by weight, sesame salt 2.0% by weight, pepper 0.2% by weight %, and can be mixed in a composition ratio of 27.5% by weight of broth.

At this time, it is preferable to mix until the sugar is well dissolved.

In addition, preferably, the seasoned vegetable is a white root portion of green onions and garlic,

The slicing can be prepared by slicing the white root portion of the leek and garlic into 0.2 cm in width, 0.2 cm in length, and 1.5 cm in height.

Another aspect of the present invention provides a versatile soy sauce prepared by the above manufacturing method.

The versatile soy sauce may be applied to cooking such as stir-fried, grilled, stewed, bibim, and seasoned.

Hereinafter, examples and experimental examples of the present invention will be described in detail by exemplifying them below. However, the examples and experimental examples to be described later are merely illustrative of a part of the present invention, and are not limited thereto.

<Example> Preparation of multipurpose soy sauce

To make a versatile soy sauce that can be cooked for a variety of purposes such as roasting, stir-frying, simmering, seasoning, bibim, etc. using ingredients such as seasoned vegetables, grains, fish, and meat using soy sauce, brewed soy sauce, sugar, and leek are white. The root part, garlic, sesame salt, pepper, and stock were prepared. The detailed manufacturing process is as follows.

Step 1: make the broth

In order to make the broth, ingredients for broth were prepared as shown in Table 1 below. Then, add the head, red shrimp, and dried shiitake mushrooms to 2,500 g of cold water, heat it over medium-low heat, add kelp after 15 minutes, boil for another 3 minutes, turn off the heat, separate the ingredients, and stock the broth (about 1,800 mL). I made it.

Broth composition material Weight(g) Drumhead 100 Red shrimp (dry, small) 15 Shiitake Mushroom (Dried, Sliced) 10 Kelp 15 water 2,500

Step 2: chop the seasoned vegetables

The white roots of leek and garlic used in the sauce were prepared by cutting them in two ways. The first method is to chop the green onions and garlic finely, and the second method is to chop the green onions and garlic into 0.2 cm x 0.2 cm x 1.5 cm pieces.

Step 3: make a versatile soy sauce

3-1: Chop Seasoned Soy Sauce (CSS)

In the step 2, the composition of Table 2 was prepared and mixed, including the ingredients finely chopped leek and garlic, and then mixed until sugar was well dissolved to prepare chopped soy sauce (CSS).

3-2: Strip Seasoned Soy Sauce (SSS)

In the step 2, the composition of Table 2 was prepared and mixed, including the ingredients of chopped green onions and garlic, and then mixed until sugar was well dissolved to prepare soy sauce (SSS).

Composition of soy sauce material Composition ratio (%) Brewed Soy Sauce 32.5 Sugar 17.0 Korean leek (white root part) 10.5 garlic 10.2 Sesame salt 2.0 pepper 0.3 gravy 27.5 Sum 100

Step 4: stirring and bottling

The soy sauce prepared in step 3 was mixed with a magnetic stirrer so that a certain amount of ingredients could enter, and 50 g each was put in a 50 mL conical tube (polypropylene, 30 mm x 115 mmm, HCT 0350).

Step 5: sterilization heat treatment

The soy sauce bottled in step 4 was heat-treated for 40 minutes at 10-minute intervals in a preheated water bath.

<Experimental Example 1> Analysis of quality characteristics of multipurpose soy sauce

Chopped soy sauce (CSS) and raw soy sauce (SSS) prepared in the above example were sterilized in step 4 without sterilization (0 minutes) in soy sauce, 10 minutes, 20 minutes, 30 minutes, and 40 minutes heat-treated soy sauce. On the other hand, quality characteristics such as change in temperature rise, pH, acidity, salinity, color, reducing sugar, total number of bacteria and number of E. coli were analyzed.

Experimental Example 1-1. Central temperature change analysis

In order to measure the center temperature according to the heat treatment heating time of the multipurpose soy sauce (CSS, SSS) prepared in the above embodiment, as shown in FIG. 1, a hole in the middle of the cap of the conical tube is drilled to provide a digital thermometer (Cooper, HT1000, USA). ), the probe was placed in the center of the soy sauce, sealed and fixed, and the temperature change of the multi-purpose soy sauce was measured every 5 minutes while heating to 85°C in a water bath was started. The results are shown in FIG. 2.

As a result of analyzing the temperature change by heat treatment heating time of the multi-purpose soy sauce prepared by different slicing methods of seasoned vegetables, the soy sauce (CSS10) made by mincing in 10 minutes heating in an 85℃ water bath was made by slicing 70℃. The soy sauce (SSS10) was 78.8°C, and the temperature rose rapidly, and it can be seen that the heating rate of the soy sauce made from sliced slices is faster. In 20 minutes of heating, CSS20 was 78.9°C and SSS20 was 82.0°C, and in 40 minutes of heating, CSS40 was 82.6°C and SSS40 was 81.3°C, respectively. CSS reached 80.5℃ in 25 minutes and SSS reached 80.5℃ in 15 minutes, and CSS heated to 80℃ or higher in 10 minutes. When the regression equation for the heating curve of each soy sauce sample was ^{calculated using a third-order polynomial, the R 2} values of the CSS and SSS sources were 0.995 and 0.983, respectively, showing high explanatory power.

Experimental Example 1-2. pH and titration acidity analysis

In order to measure the pH of the multipurpose soy sauce (CSS, SSS) prepared in the above example, 2 g of soy sauce was diluted with 18 g of distilled water, and then centrifuged at 8,000 rpm for 20 minutes (HMR-220IV, Hanil industrial Co, Korea), filtered through filter paper (Whatman No.4), and measured the pH using a pH meter (Thermo Orion 3 star Bench top, USA), and the experiment was repeated three times and expressed as an average value.

To measure the appropriate acidity of the multipurpose soy sauce (CSS, SSS) prepared in the above example, 20 mL of distilled water was added to 5 mL of the soy sauce sample, diluted, centrifuged, and filtered. After collecting 10 mL of the filtrate, it was titrated with 0.1 N NaOH solution until pH reached 8.3, and the consumption amount (V) of the 0.1 N NaOH solution consumed at this time was quantified and measured by acetic acid coefficient, and each of them was repeated 3 times. It measured and calculated the average value. The titratable acidity value was calculated using Equation 1 below.

[Equation 1]

Titrated acidity (w/v%)=(M x V x F)/S x 100

M = acid amount equivalent to 1 mL of NaOH solution, acetic acid coefficient: 0.006

V = 0.1 N NaOH consumption (mL)

F = 0.1N NaOH factor

S = sample volume (mL)

The pH and titratable acidity according to the heat treatment heating time of the soy sauce measured by the above method are shown in Table 3 and FIGS. 3 and 4 below.

Heating time pH Acidity (%) CSS SSS CSS SSS 0 minutes 5.33 5.30 0.08 0.10 10 minutes 5.37 5.37 0.08 0.09 20 minutes 5.37 5.37 0.08 0.09 30 minutes 5.38 5.38 0.08 0.09 40 minutes 5.41 5.41 0.07 0.08

As a result of analyzing the pH and titratable acidity of the versatile soy sauce prepared by different methods of slicing seasoned vegetables, the pH of the versatile soy sauce was 5.33 and 5.30, respectively, for CSS and SSS before heating, as shown in Table 3 above, and heating 10 After a minute, it slightly increased to 5.37, and even at heating 40 minutes, it showed a slightly higher value than before heating to 5.41, showing a tendency that the pH value slightly increased with heating. The titratable acidity of the all-purpose soy sauce was slightly higher (α=0.05) in SSS before heating (0.10%) than 0.08% in CSS, and after heating, it was insignificant but tended to decrease.

Experimental Example 1-3. Analysis of chromaticity change

In order to check the chromaticity change according to the heat treatment heating time of the multipurpose soy sauce (CSS, SSS) prepared in the above example, the soy sauce sample was filtered with filter paper (Whatman NO.4) and the filtrate was measured for chromaticity. L (brightness), a (redness), b (yellowness) were measured three times using a color difference meter (Chroma meter, CR-300, Minolta Co. Ltd., Osaka, Japan), and the results are shown in the table below. 4 and Figs. 5 to 7.

Heating time 0 minutes 10 minutes 20 minutes 30 minutes 40 minutes L CSS 34.41 36.59 34.10 33.94 33.09 SSS 33.71 34.58 35.41 34.67 34.90 a CSS 8.63 9.06 8.77 8.30 6.69 SSS 7.49 9.50 8.92 7.63 7.52 b CSS 12.70 13.64 11.74 11.52 9.68 SSS 10.93 13.08 12.82 10.32 10.89

As a result of checking the color change of the multi-purpose soy sauce prepared by different methods of slicing seasoned vegetables, the lightness index L value in the case of CSS increased to 36.59 in 10 minutes of heating and then decreased to show a tendency to darken. In this case, heating increased up to 20 minutes and then lowered again. The values of a (red-green) and b (yellow-blue) also increased slightly in 10 minutes of heating and then decreased thereafter, indicating that the longer the heating time for 10 minutes or more, the darker the color of the sauce.

Experimental Example 1-4. Analysis of reducing sugar content

In order to measure the reducing sugar of the multipurpose soy sauce (CSS, SSS) prepared in the above example, 1 g of the soy sauce sample filtrate was added to a 100 mL volumetric flask and diluted by heating distilled water. 1 mL of the diluted solution was put into a test tube, 1 mL of dinitro-salicyclic acid (DNS) was added, mixed well, and 3 mL of distilled water was added. Absorbance was measured at 550 nm using a spectrophotometer ((UV-2101 (PC), Shimadzu Corporation, Kyoto, Japan)). The reducing sugar content (%) was calculated using the following Equation 2 and a glucose standard curve. The results are shown in Table 5 below.

[Equation 2]

Reducing sugar (%)={(A x D x 1)/(S x 100)}/1000

A = reducing sugar content of soy sauce sample solution (mg)

D = dilution ratio

S = weight of soy sauce sample (g)

Heating time 0 minutes 10 minutes 20 minutes 30 minutes 40 minutes CSS 2.04 2.06 1.88 2.07 2.18 SSS 2.38 2.15 2.20 2.31 2.33

As a result of checking the reducing sugar content of the versatile soy sauce prepared by different slicing methods of seasoned vegetables, the reducing sugar content of the soy sauce was 1.88 to 2.38%, showing a slightly higher value for SSS than CSS, but the difference was insignificant. Therefore, it did not show a certain trend.

Experimental Example 1-5. Total bacterial count analysis

In order to check the total number of bacteria in the multipurpose soy sauce (CSS, SSS) prepared in the above example, after uniformly mixing the soy sauce sample, take 0.1 mL of the filtrate, add 0.9 mL DP of sterilized water, and mix well, and this is again in units of 10 times. The diluted with 1 mL was inoculated into 3M Petri film for general bacteria (Arobic Count Plates), incubated at 35° C. for 48 hours, and then the number of colonies was counted and expressed as CFU/mL (colony forming units). The results are shown in Table 6 and FIG. 8 below.

Heating time 0 minutes 10 minutes 20 minutes 30 minutes 40 minutes CSS 28,000 60 One One One SSS 11,000 40 One One One

As a result of measuring the total number of bacteria by heating time at 85°C, more than 99% died within 10 minutes of heating. At this time, the internal temperatures of the CSS and SSS sources were 69.9°C and 78.7°C, respectively, and 99% of the deaths even in the case of the CSS source. According to the speed, at least at a temperature of at least 60° C., viable cells will begin to be killed effectively. If the internal temperature of the source is 60°C, according to the polynomial regression equation for heating temperature increase in FIG. 2, it takes 7 minutes for CSS and 5 minutes for SSS. It seems that all live bacteria were killed in 20 minutes at 78.9℃ and 82.0℃.

In the slicing method of seasoned vegetables, it can be seen that soy sauce (CSS) made by chopping seasoned vegetables shows more than twice the total number of bacteria than soy sauce (SSS) made by slicing, and the contamination of microorganisms is higher during the chopping process than in the slicing process. have.

Under the same conditions as in the experiment, such as container and capacity, all live bacteria were killed when heat-treated at 85°C for 20 minutes, so it was confirmed that it was possible to develop a soy sauce product distributed at room temperature with sterilization for about 30 minutes.

Experimental Example 1-6. Coliform analysis

In order to confirm the coliform group of the multi-purpose soy sauce (CSS, SSS) prepared in the above example, 0.1 mL of the filtrate of the soy sauce sample was taken, added to 0.9 mL of sterilized water, mixed well, and then diluted in units of 10 times. 1 mL of 3M Petri film for Coliform Count Plates was inoculated and incubated at 35° C. for 24 hours, and then the number of colonies was counted and expressed as CFU/mL (colony forming units). Coliform group assay was performed according to the heating time prepared by different methods of slicing seasoned vegetables, but as shown in Table 7 below, Coliform group was not detected in all samples.

Heating time 0 minutes 10 minutes 20 minutes 30 minutes 40 minutes CSS - - - - - SSS - - - - -

Experimental Example 1-7. Sensory evaluation

In order to confirm the change in sensory characteristics of the multipurpose soy sauce (CSS, SSS) prepared in the above example by heating treatment, a preference survey was conducted on 13 faculty members and enrolled students of Kyungmin University's hotel restaurant and cooking department. , Ver. 12.0 for window) was used to verify the significance at the 0.05% level. The results are shown in Table 9 and FIG. 9 below.

Soy sauce Heating time Exterior Harmony of taste Overall palatability CSS 0 minutes 6.5 6.2 6.3 10 minutes 6.3 6.1 6.2 20 minutes 6.2 6.2 6.3 30 minutes 6.4 6.4 6.2 40 minutes 6.5 6.0 6.0 Average 6.4 6.2 6.2 SSS 0 minutes 5.8 6.2 6.5 10 minutes 5.8 6.2 6.2 20 minutes 6.0 6.2 6.6 30 minutes 6.1 6.7 6.6 40 minutes 5.9 6.3 6.6 Average 5.9 6.3 6.5

As a result of conducting sensory evaluation according to the heat treatment heating time of the multipurpose soy sauce prepared by different slicing methods of seasoned vegetables, the overall sensory characteristics evaluation of the multipurpose soy sauce, even if the heating time is increased, is a sliced soy sauce regardless of whether it is sliced or not. Except for the case where the value of (SSS) showed a drop of 0.1 to 5.9 from the appearance preference, all scored above 6 points and received a positive evaluation, and neither statistically showed any significant difference. Therefore, it was found that there was no significant effect on the taste of the sauce in the sterilization heating at 85°C for 40 minutes. As can be seen in Fig. 9, the sliced soy sauce (SSS) seems to show a slightly lower value in the appearance evaluation because it is not familiar compared to the chopped soy sauce (CSS), but in the overall palatability evaluation, it is compared with the chopped soy sauce to about 6.6. A higher value was indicated.

<Experimental Example 2> Sensory evaluation for multipurpose cooking application of soy sauce

In order to check the versatile suitability of the soy sauce (SSS) among the multi-purpose soy sauce prepared in the above example, sensory evaluation was performed by applying it to the recipes of stir-fry, roasting, simmering, and bibim. Cooking was prepared in the above example and seasoned only with soy sauce (SSS) to make beef bulgogi, grilled fish (samchi), boiled tofu, and bibim noodles (FIG. 10), and 20 students of Kyungmin University's Hotel Food Service Dept. Sensory evaluation was conducted for preference. Table 10 shows the results of the preference evaluation frequency (%) for menus cooked using soy sauce (SSS). The evaluation scale was from 1 (very dissatisfied) to 7 (very satisfied).

Evaluation item Measure Beef Bulgogi Grilled mackerel Boiled tofu Bibim Noodles 1. Satisfaction with the appearance of cooked food (color, cooking type, etc.) One 0 0 0 0 2 0 0 0 0 3 10 10 5 5 4 0 5 5 5 5 20 35 15 20 6 45 25 35 40 7 25 25 40 30 2. Harmony with the soy sauce of the food you were given One 0 0 0 0 2 0 5 0 0 3 5 5 5 5 4 0 5 0 5 5 10 20 15 25 6 55 45 25 35 7 30 20 55 30 3. Overall preference for cooked food One 0 0 0 0 2 0 0 0 0 3 5 15 10 10 4 5 0 0 5 5 10 20 10 25 6 20 25 35 40 7 60 40 45 20

As a result of using the soy sauce prepared in the above example for cooking various foods, the satisfaction with the appearance of the cooked menu was 6 points or more for each of beef bulgogi, grilled fish (samchi), stewed tofu, and bibim noodles. The evaluations were 70%, 50%, 75%, and 70%, respectively, and 85% of cases with 5 points or more of grilled fish were also evaluated. In terms of the degree of harmony with the menu, 85%, 65%, 80%, and 65% were evaluated as satisfaction with more than 6 points, respectively. In the case of grilled fish and bibim noodles, 85% and 90% were found to have more than 5 points. In the overall preference for the menu, those with a score of 5 or more were evaluated as 90%, 85%, 90%, and 85%, respectively, showing a relatively low preference for grilled fish and bibim noodles, but most of them were rated as above average preference.

Next, the evaluation of the multipurpose cooking applicability of the multipurpose soy sauce is shown in Table 11 below. The evaluation was made to select from 1 (no) to 7 (very yes) to the question of whether the soy sauce prepared in the above example can be applied to various dishes such as stir-fried, stewed, seasoned, and grilled.

Evaluation scale One 2 3 4 5 6 7 frequency(%) 0 0 5 0 0 55 40

Evaluation Unit:%

Through the above experiment, the soy sauce provided in one aspect of the present invention can be prepared by chopping seasoned vegetables, or can be prepared by slicing vegetables to a length of 1 cm. The speed is also faster so that shorter heat treatment is possible, or more safer room temperature distribution products can be developed, and seasoned vegetables are more visible even when cooking, making them a premium product such as prepared and cooked seasonings at home. In addition, regardless of the ingredients and cooking methods, you can easily and effectively cook the given ingredients with soy sauce as the main seasoning to make a dish.

Above, the present invention has been described in detail through preferred manufacturing examples, examples, and experimental examples, but the scope of the present invention is not limited to specific examples, and should be interpreted by the appended claims. In addition, those who have acquired ordinary knowledge in this technical field should understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (6)

Making broth;
Preparing raw materials for a versatile soy sauce;
Mixing the stock and the raw material to prepare a source mixture;
Bottling the source mixture while stirring;
Sterilizing the bottled source mixture by heating at 60° C. to 100° C. for 10 to 50 minutes; And
In the method of manufacturing a multi-purpose soy sauce comprising a; multi-purpose soy sauce packaging step of packaging the multi-purpose soy sauce completed through the sterilization step in a packaging container,
The raw material includes seasoned vegetables;
The seasoned vegetables are prepared by chopped or sliced into pieces of 0.1 cm to 0.3 cm in width, 0.1 cm to 0.3 cm in length, and 0.5 cm to 2.0 cm in height.
The method of claim 1,
The step of making the broth is characterized in that, after heating the head, red shrimp, and dried shiitake mushrooms in cold water and starting to boil, add kelp 10 to 20 minutes later, boil for another 2 to 10 minutes, and separate the ingredients to make. A method for producing a versatile soy sauce.
The method of claim 1,
The raw materials of the multi-purpose soy sauce are soy sauce, sugar, the white root of green onion, garlic, sesame salt, and pepper,
In the mixing step of the stock and raw materials, based on the total weight, 30 to 35% by weight of soy sauce, 15 to 20% by weight of sugar, 8 to 12% by weight of the white root portion of green onions, 8 to 12% by weight of garlic, 1 to 5% by weight of sesame salt %, 0.1 to 0.5% by weight of pepper, and a method for producing a multi-purpose soy sauce, characterized in that mixing in a composition ratio of 25 to 30% by weight of broth.
The method of claim 1,
The sterilizing step is characterized in that the sterilization by heating the source mixture at 70 ℃ to 90 ℃ for 20 minutes to 40 minutes, the method of producing a multi-purpose soy sauce.
The method of claim 1,
The seasoned vegetables are the white roots of green onions and garlic;
The slicing is characterized in that prepared by slicing the white root portion and garlic of the leek into pieces of 0.2 cm in width, 0.2 cm in length, and 1.5 cm in height.
A versatile soy sauce prepared by the method of manufacturing the versatile soy sauce of claim 1.

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