KR20210132540A - Soy sauce boiled down and manufacturaring process for the same - Google Patents

Abstract

The present invention relates to a hard-boiled soy sauce and a method for preparing the same. The method of preparing a hard-boiled soy sauce according to one embodiment of the present invention comprises: a first aging step of aging anchovies at 15-20℃ after salting; a second aging step of separating fish sauce from the first aged anchovies, adding kelp, plum extract, and dried radish to the fish sauce, and adding the boiled concentrate for aging; a step of preparing fish soy sauce by adding crab shells to the second aged fish sauce and boiling; and a step of adding purified water, soy sauce, and vegetable broth containing starch syrup to the fish soy sauce and heating to boil. The hard-boiled soy sauce according to the present invention has excellent taste and aroma without strong salty taste, and is rich in nutrients such as minerals and dietary fiber.

Description

Soy sauce for stewing and its manufacturing method {Soy sauce boiled down and manufacturaring process for the same}

The present invention relates to a stewed soy sauce and a method for manufacturing the same, and more particularly, to a stewed soy sauce having a salty taste and excellent taste and aroma, and rich in nutrients such as minerals and dietary fiber, and a method for manufacturing the same.

‘Jang (醬)’ refers to soy sauce, soybean paste, gochujang, and cheonggukjang.

Soy sauce is made by using soybeans, defatted soybeans, pulses or rice as raw materials, then fermented and aged in saline, etc. Acid-digested soy sauce, brewed soy sauce undiluted solution, and acid-decomposed soy sauce undiluted solution are mixed in an appropriate ratio and processed by processing the filtrate obtained by decomposition and neutralization, Mixed soy sauce produced by processing the filtrate, raw materials containing proteins or carbohydrates are hydrolyzed with enzymes, and enzyme-decomposed soy sauce and meju produced by processing the filtrate are mixed with saline, then fermented and aged. There are Korean soy sauce manufactured by processing the filtrate, fish sauce and fish sauce, which are mainly used in the production of kimchi by salting and fermenting fresh fresh fish.

Fish soy sauce is an aquaculture seasoning manufactured by decomposing and ripening fish and shellfish through self-digesting enzymes and the metabolism of microorganisms. In Asia, it is mainly made in the coastal regions of China, Japan, and Southeast Asia. There are patis in the Philippines, nampla in Thailand, ngapi in Myanmar, and budu in Malaysia. There is anchovy sauce, which is a fish sauce.

In addition, Korean soy sauce, which corresponds to the traditional soy sauce that has been widely used in Korea since ancient times, is obtained by fermenting soybean, the main ingredient of which is soybeans, which contain proteins, carbohydrates, amino acids that lower blood cholesterol, phytates ( Phytates), saponins, and protease inhibitors that have anticancer action are known to be rich in nutrients that help physiologically in the human body.

However, because traditional soy sauce contains a large amount of salt that gives a salty taste, there is a problem that it can cause adult diseases when consumed in excess. .

Korean Patent Application Laid-Open No. 2011-0023566 relates to a method for manufacturing fast fish soy sauce, comprising the steps of preparing coji for fish sauce, cutting edible fish for fish sauce, adding water to the cut raw material, heating it, and then filtering and adding protease, salt and koji to the above-obtained filtrate and fermenting it.

Korean Patent Application Laid-Open No. 2012-0124860 relates to a method for producing seasoned soy sauce including anchovy fish sauce and bokbunja, and provides seasoned soy sauce comprising soy sauce, anchovy fish sauce, bokbunja enzyme, fruit enzyme, and the like.

Korean Patent Application Laid-Open No. 2009-0051549 relates to a method for producing raw soy sauce using conventional soy sauce and salted anchovy, which includes a conventional soy sauce preparation step, an anchovy salt preparation step, a conventional soy sauce addition step of adding and mixing salted anchovy and conventional soy sauce; and aging it.

It is an object of one embodiment according to the present invention to provide a stewed soy sauce having a salty taste, excellent taste and flavor, and rich in nutrients such as minerals and dietary fiber, and a method for manufacturing the same.

One embodiment of the present invention is a primary aging step of aging at 15-20 ℃ after salting anchovy; a second aging step of separating the fish sauce from the first-aged anchovies, adding kelp, plum extract, and dried radish to the fish sauce and adding a boiled concentrate; preparing fish sauce by adding crab shells to the second aged fish sauce; and adding purified water, soy sauce, and vegetable broth containing starch syrup to the fish soy sauce and heating to boil it.

The primary aging may be performed for 1 to 3 years.

Salting in the first aging step may be characterized in that it is carried out with 20 to 40 parts by weight of salt based on 100 parts by weight of anchovy.

In the step of preparing the soy sauce, the step of boiling the crab shells may be performed at 100° C. or less for 10 to 30 minutes.

In the boiling step, the vegetable broth may include 50 to 70 parts by weight of purified water, 10 to 20 parts by weight of soy sauce, and 5 to 10 parts by weight of starch syrup.

In the boiling step, the vegetable broth may include at least one of onion, dried red pepper, ginger, jujube, kelp, radish, shrimp, and licorice.

Fish soy sauce mixed in the vegetable broth in the boiling step may be characterized in that 1 to 10 parts by weight based on 100 parts by weight of the vegetable broth.

In the boiling step, it may be characterized in that the plum extract is additionally added to the mixture of fish sauce and vegetable broth.

Another embodiment of the present invention provides a stewed soy sauce, characterized in that produced by the above method.

Stewed soy sauce according to an embodiment of the present invention is a new sauce in which anchovy fish sauce and soy sauce are mixed, and has a soft, sweet taste and rich in nutrients.

In particular, it contains highly nutritious anchovies, but does not have the fishy taste and peculiar bad smell of anchovy, the salty taste is removed, the taste and flavor are excellent, and the nutrients such as minerals and dietary fiber are abundant. In addition, it is not harmful to the human body by removing the fishy taste of anchovy without using chemical additives.

In addition, it is possible to lower the content of salt to prevent spoilage, including citric acid in plum extract, to prevent spoilage during the aging process, and to store without chemical preservatives for a long time without deterioration. In addition, it can remove the peculiar smell of anchovies and impart a soft and sweet flavor.

In addition, kelp, which contains a lot of various pigments such as carotene, xanthophylls, chlorophyll, alginic acid, iodine, vitamin B2, glutamic acid, potassium, and calcium, and dried radish with a high content of dietary fiber, iron and calcium By using it in the aging process, it can have abundant nutrients.

Hereinafter, embodiments of the present invention will be described in detail so that those of ordinary skill in the art to which the present invention pertains can easily carry out the present invention. The embodiments of the present invention are provided in order to more completely explain the present invention to those of ordinary skill in the art. Accordingly, the embodiment of the present invention may be modified in various other forms, and the scope of the present invention is not limited to the embodiments described below.

Throughout the specification of the present invention, when a part "includes" a certain component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.

Throughout the specification of the present invention, when it is said that a step is located “on” or “before” another step, this means not only the case where a step is in a direct time-series relationship with another step, but also a step of mixing after each step. As such, the order of two steps may include the same rights as in the case of an indirect time-series relationship in which the time-series order may change.

The terms "about", "substantially", etc. to the extent used throughout the specification of the present invention are used in or close to the numerical value when manufacturing and material tolerances inherent in the stated meaning are presented, and the present invention It is used to prevent unfair use by unconscionable infringers of the disclosure in which exact or absolute figures are mentioned to help understand. As used throughout this specification, the term “step of (to)” or “step of” does not mean “step for”.

The present invention relates to a stewed soy sauce and a method for producing the same, and the method for preparing a stewed soy sauce according to the present invention comprises: a primary aging step of fermenting anchovy at 15-20 ° C after salting; a second ripening step of separating the fish sauce from the first-aged anchovies, and adding kelp, plum extract, and dried radish to the fish sauce, and then adding a boiled concentrate to the fish sauce; preparing fish sauce by adding crab shells to the second aged fish sauce; and adding purified water, soy sauce, and vegetable broth containing starch syrup to the fish soy sauce, and heating to boil it.

Anchovy is a fish called the king of calcium, and is often used as a natural seasoning that is harmless to the human body instead of an artificial seasoning that acidifies the human body. These anchovies contain nutrients such as calcium, iron, phosphorus, vitamin B, nisin, polyunsaturated fatty acids (EPA, DHA), and taurine, so their nutritional value is high for pregnant women, children in the developing stage, as well as the elderly. Also, because it is cheap and tastes good, it has been established as one of the important side dishes on our table since ancient times. However, since it is a dried seafood product, it is sensitive to ambient moisture and temperature. If stored at room temperature, the anchovies become soggy, and the oxygen in the air, light, and enzymes cause odor and deterioration.

Therefore, anchovies were often used as salted fish. Salted fish refers to a product made by fermenting and ripening fish, crustaceans, molluscs, echinoderms, etc., in whole or in part, as the main raw material and adding salt to it, or by adding other foods or food additives to the separated filtrate and processing it. However, salted fish has high salinity, so it is not popular with consumers who prefer healthy food, and there is a limit to its use because they are reluctant to consume it directly due to the bad breath of salted anchovy salted fish.

In addition, soy sauce is mainly manufactured using soybeans, so the taste of soy sauce is limited. Recently, soy sauce using anchovy is being manufactured, which not only uses additives harmful to the human body to give a sweet taste, but also has a unique smell and taste of anchovies. Because of the taste, the taste and aroma of soy sauce are reduced.

However, the stewed soy sauce according to an embodiment of the present invention includes anchovy fish sauce, does not have the fishy taste of anchovy, has no characteristic bad breath, removes saltiness, has excellent taste and flavor, and contains nutrients such as minerals and dietary fiber. It has rich features.

Hereinafter, each step of the simmered soy sauce manufacturing method according to an embodiment of the present invention will be described in detail, and the simmered soy sauce according to an embodiment of the present invention can be specified and understood more specifically thereby.

A method of preparing a stewed soy sauce according to an embodiment of the present invention comprises: a first aging step of salting anchovy and then aging at 15-20°C; a second aging step of separating the fish sauce from the first-aged anchovies, adding kelp, plum extract, and dried radish to the fish sauce and adding a boiled concentrate; preparing fish sauce by adding the shells of crab to the second aged fish sauce; and adding purified water, soy sauce, and vegetable broth containing starch syrup to the fish soy sauce and heating to boil.

1 is a flowchart schematically illustrating a manufacturing step of stewed soy sauce according to an embodiment of the present invention.

First, after salting the anchovies, the first aging step of aging at 15-20 ℃ can be performed (S 1 ).

After washing the freshly caught anchovies, salt can be sprinkled on them. Although not limited thereto, it is preferable to use sea salt as the salt. The salt content may be 20 to 40 parts by weight based on 100 parts by weight of anchovy. If the content of the salt is less than 20 parts by weight, the salinity is low and there is a fear that bacteria may proliferate.

Next, the salted anchovies are aged in a cool place, and it is advisable to proceed with aging at a temperature of 15-20 °C. Although not limited thereto, for example, the first aging step may be performed in a cave.

According to an embodiment of the present invention, the primary aging may be performed for one year or more. The longer the aging period, the softer the taste of the soy sauce. Although not limited thereto, for example, the first aging period may be 1 to 3 years.

Next, a second aging step of separating the fish sauce from the first-aged anchovies, adding kelp, plum extract, and dried radish to the fish sauce, and adding boiled concentrate (S 2 ) can be performed.

In the primary aging process, anchovies are decomposed by salt to form an aged product, which may be separated into residues such as fish sauce, fish body, and bones. Remnants such as fish bodies and bones are separated from the aged water and discarded, and the fish sauce is separated.

Separately, add kelp, plum extract, and dried radish and boil to prepare a concentrated solution. The concentrate is added to the fish sauce and secondary aging is performed. The secondary aging may be performed for 4 to 7 months, preferably for about 6 months, and may be performed at room temperature.

Kelp contains various pigments such as carotene, xanthophylls, and chlorophyll, carbohydrates such as mannite and laminarin, which are produced by carbon assimilation, and alginic acid, a component of the cell wall, and amino acids such as iodine, vitamin B2, and glutamic acid. contains this Kelp contains approximately 16% water, 7% protein, 1.5% fat, 49% carbohydrate, and 26.5% inorganic salts. In particular, since it contains a lot of inorganic salts such as iodine, potassium, and calcium, nutrients such as minerals can be provided to the fish liver.

As the plum extract is added, citric acid and minerals contained in a large amount in plum can be added to the soy sauce. In addition, it can remove the peculiar smell of anchovies and impart a soft and sweet flavor. In addition, since the citric acid of plum prevents decay, it can be aged at low salinity and can prevent the growth of bacteria.

Dried radish contains 15 times more dietary fiber, 48 times more iron, and 22 times more calcium than radish before drying because dietary fiber is condensed as the radish is dried. By aging with dried radish, it is possible to remove bad breath in fish sauce, impart a soft taste, and provide the above nutrients.

Next, the fish sauce can be prepared by adding the shells of the crab to the secondary aged fish sauce and boiling it (S 3 ).

Fish sauce can be obtained by adding crab shells to the fish sauce that has finished secondary aging and boiling it. According to one embodiment of the present invention, after the secondary aging is finished, it is possible to separate the clear fish sauce from the residues such as kelp and dried radish by filtering with a filtration membrane or the like. Crab shells may be added to the clear fish sauce and boiled at 100° C. or lower for 10 to 30 minutes.

Crab shells contain a large amount of chitin, protein, phosphorus, vitamins, and minerals that prevent fat accumulation in the body and lower cholesterol. have.

If crab shells are added to fish sauce and boiled for less than 10 minutes, nutrients from the crab shells may not be sufficiently extracted, and the salinity may be lowered and bacteria may multiply in the fish liver. In addition, if boiled for more than 30 minutes, salinity may increase, and sweetness and flavor may be lost due to the burnt taste of residues minutely remaining in the fish sauce.

Next, a step of boiling by adding purified water, soy sauce, and vegetable broth containing starch syrup to the fish sauce may be performed (S 4 ).

As a step of obtaining stewed soy sauce by mixing soy sauce with the soy sauce prepared from the anchovy, starch syrup, purified water and vegetables may be mixed together with the soy sauce.

First, it is possible to prepare a vegetable broth for mixing with the soy sauce. Vegetable broth can be prepared by adding soy sauce, starch syrup, and vegetables to purified water and simmering for over an hour.

50 to 70 parts by weight of the purified water, 10 to 20 parts by weight of soy sauce, and 5 to 10 parts by weight of starch syrup may be added. The soy sauce is not particularly limited, but may be a mixture of amino acid soy sauce and brewed soy sauce. It may be a mixture of 30 to 40 parts by weight of amino acid soy sauce and 10 to 15 parts by weight of brewed soy sauce, and may further include purified salt, starch syrup, gin base, and purified water.

According to an embodiment of the present invention, the vegetable may use at least one of onion, dried red pepper, ginger, jujube, kelp, radish, shrimp, and licorice.

Although not limited thereto, the content of the vegetables is 2 to 4 parts by weight of onions, 1 to 2 parts by weight of dried red pepper, 0.5 to 2 parts by weight of ginger, 0.5 to 1 parts by weight of jujube, 0.3 to 0.7 parts by weight of kelp, 0.3 parts by weight of radish. To 0.7 parts by weight, shrimp 0.1 to 0.5 parts by weight, licorice may be 0.1 to 0.5 parts by weight. Kelp, shrimp and licorice may be difficult to refer to as vegetables, but in the present specification, they are referred to as vegetables for convenience.

As described above, soy sauce, starch syrup, and vegetables are added to purified water and boiled for 1 hour or longer. The content of the soy sauce may be 1 to 10 parts by weight based on 100 parts by weight of the vegetable broth.

In addition, according to an embodiment of the present invention, plum extract may be additionally added together with the fish soy sauce. It is recommended to remove the foam generated while adding the fish liver paste and mesyl extract and boiling.

According to an embodiment of the present invention, the concentration of the simmered soy sauce may be adjusted according to the cooking time in which the fish soy sauce is added, but is not limited thereto, but the cooking step may be performed for 1 to 2 hours. The cooking stage is completed, and simmered soy sauce can be obtained by filtration using a filtration membrane. The finished stewed soy sauce can be packaged and supplied and sold by a certain amount of packaging units.

Stewed soy sauce according to an embodiment of the present invention includes anchovy fish sauce, but does not have the fishy taste of anchovy, no peculiar bad breath, salty taste is removed, has excellent taste and flavor, and is rich in nutrients such as minerals and dietary fiber .

In addition, it is not harmful to the human body by removing the fishy taste of anchovy without using chemical additives.

In addition, it is possible to lower the content of salt to prevent spoilage, including citric acid in plum extract, to prevent spoilage during the aging process, and to store without chemical preservatives for a long time without deterioration.

Claims (4)

The first aging step of aging the anchovies at 15-20 ℃ after salting;

a second aging step of separating the fish sauce from the first-aged anchovies, adding kelp, plum extract, and dried radish to the fish sauce and adding the boiled concentrate;

preparing fish sauce by adding crab shells to the second aged fish sauce and boiling; and

A method of producing a stewed soy sauce, comprising: adding purified water, soy sauce, and vegetable broth containing starch syrup to the fish sauce and heating to boil.
According to claim 1,

The first aging is a method of producing a stewed soy sauce, characterized in that it is performed for 1 to 3 years.
According to claim 1,

In the first aging step, salting is a method of producing a stewed soy sauce, characterized in that salting is performed with 20 to 40 parts by weight of salt based on 100 parts by weight of anchovy.
According to claim 1,

A method of producing a stewed soy sauce, characterized in that the step of boiling the crab shells in the preparing step of preparing the fish sauce is carried out at 100 ° C. or less for 10 to 30 minutes.