KR20220130345A - Smoked aekjeot manufacturing method - Google Patents
Smoked aekjeot manufacturing method Download PDFInfo
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- KR20220130345A KR20220130345A KR1020210035108A KR20210035108A KR20220130345A KR 20220130345 A KR20220130345 A KR 20220130345A KR 1020210035108 A KR1020210035108 A KR 1020210035108A KR 20210035108 A KR20210035108 A KR 20210035108A KR 20220130345 A KR20220130345 A KR 20220130345A
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- 235000015067 sauces Nutrition 0.000 claims description 101
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- 238000003756 stirring Methods 0.000 claims description 6
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/27—Smoke flavours
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
Abstract
Description
본 발명은 액젓에 관한 것이다.The present invention relates to a fish sauce.
일반적으로, 액젓은 생선을 소금과 함께 숙성시켜 만든 액으로, 대부분의 생선살은 가수 분해되어 액상으로 된다. 이러한 액젓은, 생선에 따라, 멸치액젓, 까나리액젓, 새우액젓 등으로 불리워진다.In general, fish sauce is a liquid made by aging fish with salt, and most fish meat is hydrolyzed into liquid. This fish sauce is called anchovy fish sauce, canary fish sauce, shrimp fish sauce, etc. depending on the fish.
이러한 액젓은 숙성 기간을 제외하면 젓갈과 동일한 방법으로 제조된다. 기존의 젓갈은 2 내지 3 개월 숙성 발효시켜 생선이 완전히 분해되지 않은 상태로 제조되는 반면, 액젓은 숙성기간을 6 내지 24 개월 정도 더 연장하면서 생선살이 효소 가수분해되어 숙성이 충분히 되면 여과장치로 걸러서 만든다.This fish sauce is prepared in the same way as salted fish except for the aging period. Existing salted fish is aged and fermented for 2 to 3 months so that the fish is not completely decomposed, whereas in fish sauce, the aging period is extended by 6 to 24 months, and when the fish meat is enzymatically hydrolyzed and matured, it is filtered through a filtering device. makes
이러하게 만들어진 액젓은, 젓갈과 달리 맛과 향이 뛰어나 김치 뿐만 아니라 양념이 적게 들어가는 요리의 주로 기초 베이스로 이용된다.Unlike salted fish, fish sauce made in this way has excellent taste and aroma, and is mainly used as a base for kimchi as well as dishes with little seasoning.
하지만, 이러한 액젓은, 그 고유의 비린 맛으로 젊은 세대들의 소비가 점점 줄어들고 있는 실정이다.However, the consumption of this fish sauce by the younger generation is gradually decreasing due to its unique fishy taste.
본 발명의 기술적 과제는, 액젓 고유의 비린 맛을 완화시킬 수 있고 불맛(훈연향)을 구현할 수 있는 훈제 액젓 제조 방법을 제공하는 것이다.It is an object of the present invention to provide a method for manufacturing a smoked fish sauce capable of mitigating the inherent fishy taste of fish sauce and realizing a smokey flavor (smoking flavor).
상기 목적을 달성하기 위하여, 본 발명의 실시예에 따른 훈제 액젓 제조 방법은, 액젓을 준비하는 단계; 및 상기 준비된 액젓에 훈연 연기를 가하는 단계;를 포함한다.In order to achieve the above object, according to an embodiment of the present invention, there is provided a method for manufacturing a smoked fish sauce, comprising the steps of: preparing a fish sauce; and applying smoking smoke to the prepared fish sauce.
상기 훈연 연기를 가하는 단계는, 상기 훈연 연기를 준비하는 단계; 상기 준비된 액젓을 용기에 담는 단계; 및 상기 용기에 담긴 액젓으로 상기 준비된 훈연 연기를 제공하는 단계;를 포함할 수 있다.The applying of the smoking smoke may include: preparing the smoking smoke; placing the prepared fish sauce in a container; and providing the prepared smoked smoke with the fish sauce contained in the container.
상기 훈연 연기를 제공하는 단계는, 상기 훈연 연기를 상기 액젓에 안내하는 단계; 및 상기 훈연 연기가 안내되는 동안 상기 훈연 연기의 온도를 낮추는 단계;를 포함할 수 있다.The providing of the smoke may include: guiding the smoke to the fish sauce; and lowering the temperature of the smoking smoke while the smoking smoke is being guided.
상기 훈연 연기의 온도를 낮추는 단계는, 상기 훈연 연기가 안내되는 방향으로 차가운 공기를 함께 불어주어 상기 훈연 연기의 온도를 20℃ 내지 30℃로 낮출 수 있다.In the step of lowering the temperature of the smoking smoke, cold air is blown together in a direction in which the smoking smoke is guided to lower the temperature of the smoking smoke to 20°C to 30°C.
상기 훈연 연기를 제공하는 단계에서, 상기 훈연 연기는 4시간 동안 제공될 수 있다.In the step of providing the smoking smoke, the smoking smoke may be provided for 4 hours.
상기 훈연 연기를 가하는 단계는, 상기 훈연 연기가 제공되는 동안 상기 용기에 담긴 액젓을 젓는 단계를 더 포함할 수 있다.The applying of the smoking smoke may further include stirring the fish sauce contained in the container while the smoking smoke is provided.
상기 용기에 담긴 액젓을 젓는 단계는, 상기 용기에 구비된 교반기를 통해 이루어질 수 있다.Stirring the fish sauce contained in the container may be performed using a stirrer provided in the container.
상기 훈연 연기를 준비하는 단계는, 함수율이 18% 내지 22%의 함수율을 가지는 참나무 조각을 훈연 용기에 넣는 단계; 및 상기 참나무 조각을 태워 훈연 연기를 발생시키는 단계;를 포함할 수 있다.The preparing of the smoking smoke may include: putting a piece of oak having a moisture content of 18% to 22% into a smoking container; and burning the oak pieces to generate smoking smoke.
상기 액젓을 준비하는 단계는, 생선과 천일염을 배합하여 혼합물을 만드는 단계; 상기 혼합물을 제1 용기에서 4 개월 내지 24 개월 동안 숙성시키는 단계; 및 상기 숙성된 혼합물에서 찌꺼기를 여과하여 액젓을 얻는 단계;를 포함할 수 있다.The preparing of the fish sauce includes: preparing a mixture by mixing fish and sea salt; aging the mixture in a first container for 4 to 24 months; and filtering the residue from the aged mixture to obtain a fish sauce.
상기 여과하여 액젓을 얻는 단계는, 펌프를 이용하여 상기 숙성된 혼합물로부터 액상의 혼합물을 펌핑하여 제2 용기로 옮기는 단계; 상기 제2 용기로 옮겨진 액상의 혼합물을 설정 시간 동안 침전시키는 단계; 상기 침전된 것을 제외한 액상의 혼합물을 20수 천을 사용하여 1차 여과하는 단계; 및 상기 1차 여과된 액상의 혼합물을 10수 천을 사용하여 2차 여과하여 액젓을 얻는 단계;를 포함할 수 있다.The filtering to obtain a fish sauce may include: pumping a liquid mixture from the aged mixture to a second container using a pump; precipitating the liquid mixture transferred to the second container for a set time; First filtering the liquid mixture other than the precipitated using 20 thousand cloths; and secondly filtering the first-filtered liquid mixture using ten thousand cloths to obtain a fish sauce.
상기 혼합물을 만드는 단계에서, 상기 혼합물은 84중량%의 생선과 16중량%의 천일염으로 이루어질 수 있다.In the step of making the mixture, the mixture may consist of 84% by weight of fish and 16% by weight of sea salt.
상기 액젓을 준비하는 단계에서, 상기 액젓은 멸치 액젓일 수 있다.In the step of preparing the fish sauce, the fish sauce may be anchovy fish sauce.
이상에서와 같이, 본 발명의 실시예에 따른 훈제 액젓 제조 방법은 다음과 같은 효과를 가질 수 있다.As described above, the method for manufacturing a smoked fish sauce according to an embodiment of the present invention can have the following effects.
본 발명의 실시예에 의하면, 액젓을 준비하는 단계와, 준비된 액젓에 훈연 연기를 가하는 단계를 포함하는 기술구성을 제공하므로, 훈연 연기에 의해 액젓 고유의 비린 맛을 완화시킬 수 있고 일반 가정에서 쉽게 내지 못하는 불맛(훈연향)을 구현할 수 있으며, 이러한 비린 맛의 완화로 젊은 세대들의 소비를 증대시킬 수 있다. 참고로, 액젓 고유의 비린 맛이 완화되더라도 그 고유의 감칠맛은 유지할 수 있다.According to an embodiment of the present invention, since there is provided a technical configuration comprising the steps of preparing a fish sauce and applying smoking smoke to the prepared fish sauce, the fishy taste inherent in the fish sauce can be alleviated by the smoking smoke, and the fish sauce can be easily used at home. It is possible to realize the burning taste (smoky flavor) that cannot be produced, and by alleviating the fishy taste, consumption of the younger generation can be increased. For reference, even if the unique fishy taste of fish sauce is alleviated, its inherent umami can be maintained.
또한, 본 발명의 실시예에 의하면, 훈연 연기를 가하는 단계는, 훈연 연기를 준비하는 단계, 준비된 액젓을 용기에 담는 단계, 그리고 용기에 담긴 액젓으로 준비된 훈연 연기를 제공하는 단계를 포함하는 기술구성을 제공하므로, 용기를 통한 정량의 액젓에 대해 훈연 연기를 가할 수 있어 제조되는 훈제 액젓에 대한 불맛(훈연향)을 대체로 균일하게 구현할 수 있고, 용기의 높이보다 상대적으로 용기 바닥의 직경(또는 대각선 길이)를 크게 할 경우 액젓에 대한 훈연 연기의 노출 면적이 상대적으로 커져 용기에 담긴 액젓에 대해 효과적으로 불맛을 제공할 수 있다.Further, according to an embodiment of the present invention, the step of applying the smoking smoke includes the steps of preparing the smoking smoke, placing the prepared fish sauce in a container, and providing the prepared smoking smoke with the fish sauce contained in the container. Therefore, it is possible to apply smoking smoke to a quantity of fish sauce through the container, so that the smoke flavor (smoking flavor) of the prepared smoked fish sauce can be substantially uniformly realized, and the diameter of the container bottom (or diagonal line) relative to the height of the container length), the exposed area of the smoked smoke to the fish sauce becomes relatively large, so that it is possible to effectively provide a bad taste to the fish sauce contained in the container.
또한, 본 발명의 실시예에 의하면, 훈연 연기를 제공하는 단계는, 훈연 연기를 액젓에 안내하는 단계와 훈연 연기가 안내되는 동안 훈연 연기의 온도를 낮추는 단계를 포함하는 기술구성을 제공하므로, 이러한 콜드 스모킹(cold smoking) 기법을 통해 훈연 과정 중 열기로 인하여 액젓이 변이되는 것을 막을 수 있고, 온도가 낮을수록(즉, 에너지를 잃을수록) 훈연향을 좌우하는 카르복실산, 알데히드, 페놀류의 분자가 액젓에 더 잘 융해(용해)될 수 있다. 참고로, 이는 훈연향을 좌우하는 분자들이 에너지를 잃을수록 용매(액젓)에 잘 융해되는 원리를 이용한 것이다.In addition, according to an embodiment of the present invention, the step of providing smoking smoke provides a technical configuration including the step of guiding the smoke smoke to the fish sauce and the step of lowering the temperature of the smoke smoke while the smoke smoke is being guided. The cold smoking technique can prevent the fish sauce from changing due to the heat during the smoking process, and the lower the temperature (that is, the more energy is lost), the more carboxylic acid, aldehyde, and phenolic molecules that influence the smoke flavor. can be better dissolved (dissolved) in the fish sauce. For reference, this is based on the principle that the molecules that influence the smoke flavor lose their energy and dissolve more easily in the solvent (fish sauce).
또한, 본 발명의 실시예에 의하면, 훈연 연기가 안내되는 방향으로 차가운 공기를 함께 불어주어 훈연 연기의 온도를 20℃ 내지 30℃로 낮추는 기술구성을 제공함에 따라, 실험을 통해 확인한 결과, 20℃ 미만일 경우에는 훈연 연기의 분자(특히, 카르복실산, 알데하이드, 페놀류 분자)가 액젓에 융해되는 정도에는 큰 차이가 없었으나 낮은 온도 구현을 위해 냉각기를 써야 하는 등 에너지 낭비가 초래되는 것을 확인할 수 있었고, 30℃를 초과할 경우에는 액젓의 변이 크게 증대되는 것을 확인할 수 있었다. 결과적으로, 훈연 연기의 온도를 20℃ 내지 30℃로 낮추는 것이 훈연 연기가 액젓으로 잘 융해되면서도 액젓의 변이를 막을 수 있는 최적의 온도 범위임을 알 수 있었다.In addition, according to an embodiment of the present invention, as a technical configuration is provided for lowering the temperature of smoking smoke to 20°C to 30°C by blowing cold air in the direction in which the smoking smoke is guided, as a result of confirmation through an experiment, 20°C If it was less than this, there was no significant difference in the degree to which the molecules of the smoke smoke (especially, carboxylic acid, aldehyde, and phenolic molecules) were dissolved in the fish sauce, but it was confirmed that energy wastage such as the need to use a cooler to realize a low temperature. , it was confirmed that the side of the fish sauce greatly increased when it exceeded 30 °C. As a result, it was found that lowering the temperature of the smoked smoke to 20° C. to 30° C. is the optimum temperature range for preventing the change of the fish sauce while allowing the smoke to melt well into the fish sauce.
또한, 본 발명의 실시예에 의하면, 훈연 연기는 4시간 동안 제공되는 기술구성을 제공함에 따라, 실험을 통해 확인한 결과, 용기에 넣은 액젓을 20℃ 내지 30℃의 온도의 훈연 연기가 가해지는 조건에서, 4시간을 기준으로, 액젓에 훈연 연기의 분자(특히, 카르복실산, 알데하이드, 페놀류 분자)가 융해되는 양이 증가함으로 비린 맛이 현저히 감소됨을 알 수 있었고, 4시간을 넘어서면 시간만 낭비될 뿐 비린 맛 강도에는 큰 변화가 없음을 알 수 있었다.In addition, according to the embodiment of the present invention, as the technical configuration is provided in which smoking smoke is provided for 4 hours, as a result of confirmation through an experiment, the conditions under which smoking smoke at a temperature of 20°C to 30°C is applied to a fish sauce placed in a container In, based on 4 hours, it was found that the fishy taste was significantly reduced as the amount of smoke molecules (especially, carboxylic acid, aldehyde, phenolic molecules) dissolved in the fish sauce increased. It was found that there was no significant change in the intensity of the fishy taste, only wasted.
또한, 본 발명의 실시예에 의하면, 훈연 연기가 제공되는 동안 용기에 담긴 액젓을 젓는 기술구성을 제공하므로, 액젓이 골고루 훈연향(특히, 카르복실산, 알데하이드, 페놀류 분자)과 접촉할 수 있어 훈연향을 극대화할 수 있고, 액젓이 공기와의 산화로 인하여 액젓 특유의 비린 맛이 상당히 완화될 수 있다.In addition, according to an embodiment of the present invention, there is provided a technical configuration for stirring a fish sauce contained in a container while smoking smoke is provided, so that the fish sauce can be evenly contacted with the smoke flavor (particularly, molecules of carboxylic acid, aldehyde, and phenol). The smokey flavor can be maximized, and the fish sauce's unique fishy taste can be significantly alleviated due to the oxidation of the fish sauce with air.
또한, 본 발명의 실시예에 의하면, 훈연 연기를 준비하기 위해 18% 내지 22%의 함수율을 가지는 참나무 조각이 사용되는 기술구성을 제공하므로, 실험을 통해 확인한 결과, 타르가 썩인 탁하고 매캐한 연기의 발생을 억제할 수 있음을 확인할 수 있었다. 참고로, 함수율이 18% 미만일 경우 위의 억제 효과를 더 기대할 수 없었고, 함수율이 22%를 초과할 경우 타르가 썩인 탁하고 매캐한 연기가 현저히 발생됨을 알 수 있었다.In addition, according to an embodiment of the present invention, since it provides a technical configuration in which oak pieces having a moisture content of 18% to 22% are used to prepare smoking smoke, as a result of confirming through an experiment, It was confirmed that the occurrence could be suppressed. For reference, when the moisture content was less than 18%, the above inhibitory effect could not be expected further, and when the moisture content exceeded 22%, it was found that the tar rotted and turbid smoke was remarkably generated.
도 1은 본 발명의 일 실시예에 따른 훈제 액젓 제조 방법을 개략적으로 나타낸 플로우 차트이다. 도 2는 도 1의 훈제 액젓 제조 방법을 사용할 경우 시간에 따라 비린 맛의 강도 변화를 나타낸 그래프이다.1 is a flowchart schematically illustrating a method for manufacturing a smoked fish sauce according to an embodiment of the present invention. FIG. 2 is a graph showing changes in the intensity of fishy taste according to time when the method for preparing smoked fish sauce of FIG. 1 is used.
이하, 첨부한 도면을 참고로 하여 본 발명의 실시예에 대하여 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 상세히 설명한다. 그러나 본 발명은 여러 가지 상이한 형태로 구현될 수 있으며 여기에서 설명하는 실시예에 한정되지 않는다.Hereinafter, with reference to the accompanying drawings, 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 implement them. However, the present invention may be embodied in several different forms and is not limited to the embodiments described herein.
도 1은 본 발명의 일 실시예에 따른 훈제 액젓 제조 방법을 개략적으로 나타낸 플로우 차트이고, 도 2는 도 1의 훈제 액젓 제조 방법을 사용할 경우 시간에 따라 비린 맛의 강도 변화를 나타낸 그래프이다.1 is a flowchart schematically illustrating a method for manufacturing a smoked fish sauce according to an embodiment of the present invention, and FIG. 2 is a graph showing changes in the intensity of fishy taste with time when the method for manufacturing a smoked fish sauce of FIG. 1 is used.
본 발명의 일 실시예에 따른 훈제 액젓 제조 방법은, 도 1 및 도 2에 도시된 바와 같이, 먼저 액젓을 준비하고(S110), 준비된 액젓에 훈연 연기를 가한다(S120). 따라서, 훈연 연기에 의해 액젓 고유의 비린 맛을 완화시킬 수 있고 일반 가정에서 쉽게 내지 못하는 불맛(훈연향)을 구현할 수 있으며, 이러한 비린 맛의 완화로 젊은 세대들의 소비를 증대시킬 수 있다. 참고로, 액젓 고유의 비린 맛이 완화되더라도 그 고유의 감칠맛은 유지할 수 있다. 또한, 목초액(일명 Liquid smoke)을 사용하면, 음식의 색이 탁해지고, 훈연향이 음식에 겉돌거나, 맛 프로파일(profile)을 향상시키지 못하는 반면, 본 발명의 훈제 액젓 제조 방법을 사용하면, 은은하되, 확실이 있는 "불맛(훈제향)"의 존재감, 그렇지만 다른 재료들과 좋은 조합으로 완성도가 한층 향상된 요리를 선보일 수 있다. 또한, 본 발명에 실시예에 의하면, 액젓 고유의 비린 맛을 훈연 과정에서 완화시킴으로 각종 샐러드 소스의 사용은 물론, 멸치 볶음 등의 반찬에도 사용할 수 있다.In the method of manufacturing a smoked fish sauce according to an embodiment of the present invention, as shown in FIGS. 1 and 2 , a fish sauce is first prepared (S110), and smoked smoke is applied to the prepared fish sauce (S120). Therefore, it is possible to alleviate the peculiar fishy taste of fish sauce by smoking smoke and to realize a bad taste (smoky flavor) that is not easily produced in ordinary households. For reference, even if the unique fishy taste of fish sauce is alleviated, its inherent umami can be maintained. In addition, when wood vinegar (aka liquid smoke) is used, the color of the food becomes cloudy, the smoke smell does not appear on the food, and the taste profile cannot be improved. , a certain presence of "smoky flavor", but with a good combination with other ingredients, you can present a dish with improved perfection. In addition, according to an embodiment of the present invention, it can be used for various salad sauces as well as side dishes such as stir-frying anchovy by alleviating the fishy taste inherent in fish sauce during the smoking process.
이하, 액젓을 준비하는 과정(S110)에 대해 보다 상세히 설명한다.Hereinafter, the process of preparing the fish sauce ( S110 ) will be described in more detail.
먼저, 생선(예를 들어, 멸치)과 천일염을 배합하여 혼합물을 만든다. 여기서, 혼합물은 84중량%의 생선과 16중량%의 천일염으로 이루어질 수 있다. 이렇게 만들어진 혼합물을 제1 용기에서 4 개월 내지 24 개월 동안 숙성시킨다.First, make a mixture by mixing fish (eg, anchovies) and sea salt. Here, the mixture may consist of 84% by weight of fish and 16% by weight of sea salt. The mixture thus made is aged in the first container for 4 to 24 months.
이 후, 숙성이 완료되면, 숙성된 혼합물에서 찌꺼기를 여과하여 액젓을 얻는다. 예를 들어, 여과된 액젓을 얻기 위해, 먼저 펌프를 이용하여 숙성된 혼합물로부터 액상의 혼합물을 펌핑하여 제2 용기(예를 들어, 200L 플라스틱 통)로 옮기고, 제2 용기로 옮겨진 액상의 혼합물을 설정 시간(대략 48시간) 동안 침전시킨다,After that, when the aging is completed, the residue is filtered from the aged mixture to obtain a fish sauce. For example, in order to obtain a filtered fish sauce, the liquid mixture is first pumped from the aged mixture using a pump and transferred to a second container (for example, a 200L plastic barrel), and the liquid mixture transferred to the second container is transferred to the second container. Let it settle for a set time (approximately 48 hours),
그리고 나서, 침전된 것을 제외한 액상의 혼합물을 다음과 같이 2차 여과시킨다. 먼저, 20수 천을 사용하여 1차 여과하고, 1차 여과된 액상의 혼합물을 10수 천을 사용하여 2차 여과하여 액젓을 얻는다. 따라서, 2차 여과를 통해 액젓에는 잔여물(찌꺼기)이 거의 없게 된다. 예를 들어, 생선으로 멸치가 사용될 경우, 얻어지는 액젓은 멸치 액젓일 수 있다.Then, the liquid mixture except for the precipitated is subjected to secondary filtration as follows. First, a fish sauce is obtained by primary filtration using 20 cloths, and second filtering the first-filtered liquid mixture using 10 cloths. Therefore, there is almost no residue (dregs) in the fish sauce through the secondary filtration. For example, when anchovy is used as the fish, the obtained fish sauce may be anchovy fish sauce.
이하, 이렇게 준비된 액젓(예를 들어, 멸치 액젓)에 훈연 연기를 가하는 과정(S120)에 대해 상세히 설명한다.Hereinafter, the process ( S120 ) of adding smoke to the prepared fish sauce (eg, anchovy fish sauce) will be described in detail.
먼저, 훈연 연기를 준비하고, 이 보다 앞서가나 뒤에 위의 여과된 액젓을 제3 용기(예를 들어, 200L PE(polypropylene) 통)에 담는다. 그리고 나서, 제3 용기에 담긴 액젓으로 준비된 훈연 연기를 제공한다. 따라서, 제3 용기를 통한 정량의 액젓에 대해 훈연 연기를 가할 수 있어 제조되는 훈제 액젓에 대한 불맛(훈연향)을 대체로 균일하게 구현할 수 있고, 제3 용기의 높이보다 상대적으로 제3 용기 바닥의 직경(또는 대각선 길이)를 크게 할 경우 액젓에 대한 훈연 연기의 노출 면적이 상대적으로 커져 제3 용기에 담긴 액젓에 대해 효과적인 불맛을 제공할 수 있다.First, prepare smoked smoke, and put the filtered fish sauce above or behind this in a third container (eg, 200L PE (polypropylene) barrel). Then, the prepared smoked smoke is provided with the fish sauce contained in the third container. Accordingly, smoking smoke can be applied to a fixed amount of fish sauce through the third container, so that the smoke flavor (smoking flavor) of the prepared smoked fish sauce can be substantially uniformly realized, and the height of the third container is relatively higher than the height of the third container. When the diameter (or diagonal length) is increased, the exposure area of the smoked smoke to the fish sauce is relatively large, so that an effective fire taste can be provided to the fish sauce contained in the third container.
나아가, 훈연 연기를 제공하는 과정에 대해 더 상세히 살펴보면, 훈연 연기를 액젓에 안내하되 훈연 연기가 안내되는 동안 훈연 연기의 온도를 낮출 수 있다. 이러한 콜드 스모킹(cold smoking) 기법을 통해 훈연 과정 중 열기로 인하여 액젓이 변이되는 것을 막을 수 있고, 온도가 낮을수록(즉, 에너지를 잃을수록) 훈연향을 좌우하는 카르복실산, 알데히드, 페놀류의 분자가 액젓에 더 잘 융해(용해)될 수 있다. 참고로, 이는 훈연향을 좌우하는 분자들이 에너지를 잃을수록 용매(액젓)에 잘 융해되는 열의 확산 원리를 이용한 것이다.Further, looking at the process of providing the smoke in more detail, it is possible to guide the smoke to the fish sauce, but lower the temperature of the smoke while the smoke is being guided. Through this cold smoking technique, it is possible to prevent the fish sauce from being mutated due to the heat during the smoking process, and the lower the temperature (that is, the more energy is lost), the more carboxylic acids, aldehydes, and phenols that influence the smoke flavor. Molecules can be better dissolved (dissolved) in the fish sauce. For reference, this is based on the diffusion principle of heat, which dissolves more easily in the solvent (fish sauce) as the molecules that influence the smoke flavor lose energy.
또한, 훈연 연기의 온도를 낮추기 위해, 훈연 연기가 안내되는 방향으로 차가운 공기를 함께 불어주어 훈연 연기의 온도를 20℃ 내지 30℃로 낮출 수 있다. 예를 들어, 송풍팬을 이용하여 훈연 연기가 안내되는 방향으로 차가운 공기를 불어줄 수 있다. 실험을 통해 확인한 결과, 20℃ 미만일 경우에는 훈연 연기의 분자(특히, 카르복실산, 알데하이드, 페놀류 분자)가 액젓에 융해되는 정도에는 큰 차이가 없었으나 낮은 온도 구현을 위해 냉각기를 써야 하는 등 에너지 낭비가 초래되는 것을 확인할 수 있었고, 30℃를 초과할 경우에는 액젓의 변이 크게 증대되는 것을 확인할 수 있었고, 결과적으로. 훈연 연기의 온도를 20℃ 내지 30℃로 낮추는 것이 훈연 연기가 액젓으로 잘 융해되면서도 액젓의 변이를 막을 수 있는 최적의 온도 범위임을 알 수 있었다.In addition, in order to lower the temperature of the smoking smoke, cold air is blown together in a direction in which the smoking smoke is guided to lower the temperature of the smoking smoke to 20°C to 30°C. For example, a blowing fan may be used to blow cool air in a direction in which smoking smoke is guided. As a result of testing, there was no significant difference in the degree to which the molecules of smoked smoke (especially carboxylic acid, aldehyde, and phenolic molecules) were dissolved in the fish sauce when the temperature was lower than 20℃. It was confirmed that waste was caused, and when the temperature exceeded 30℃, it was confirmed that the stool of the fish sauce was greatly increased, and as a result. It was found that lowering the temperature of the smoked smoke to 20° C. to 30° C. is the optimal temperature range for preventing the change of the fish sauce while the smoke is well melted into the fish sauce.
또한, 훈연 연기를 제공하는 과정에서, 훈연 연기는 4시간 동안 제공될 수 있다. 도 2에 도시된 바와 같이, 실험을 통해 확인한 결과, 제3 용기에 넣은 액젓을 20℃ 내지 30℃의 온도의 훈연 연기가 가해지는 조건에서, 4시간을 기준으로, 액젓에 훈연 연기의 분자(특히, 카르복실산, 알데하이드, 페놀류 분자)가 융해되는 양이 증가함으로 비린 맛이 현저히 감소됨을 알 수 있었고, 이를 넘어서면 시간만 낭비될 뿐 비린 맛 강도에는 큰 변화가 없음을 알 수 있었다.In addition, in the process of providing the smoke, the smoke may be provided for 4 hours. As shown in FIG. 2, as a result of confirming through an experiment, molecules of smoked smoke were added to the fish sauce for 4 hours under the condition that smoked smoke at a temperature of 20°C to 30°C was applied to the fish sauce placed in the third container ( In particular, it was found that the fishy taste was remarkably reduced as the amount of dissolved carboxylic acids, aldehydes, and phenols) increased.
한편, 훈연 연기가 제공되는 동안 제3 용기에 담긴 액젓을 젓는 과정이 더 수행될 수 있다. 따라서, 액젓이 골고루 훈연향(특히, 카르복실산, 알데하이드, 페놀류 분자)과 접촉할 수 있어 훈연향을 극대화할 수 있고, 액젓이 공기와의 산화로 인하여 액젓 특유의 비린 맛이 상당히 완화될 수 있다. 예를 들어, 용기에 담긴 액젓을 젓는 과정은, 제3 용기에 구비된 교반기(blender)(미도시)를 통해 이루어질 수 있다. 또한, 이 교반기는 모터(미도시)에 연결되어 낮은 분당회전수(low rpm)로 회전될 수 있다Meanwhile, a process of stirring the fish sauce contained in the third container while the smoke is provided may be further performed. Therefore, the fish sauce can be in contact with the smoke flavor (especially carboxylic acid, aldehyde, and phenol molecules) evenly, maximizing the smoke flavor, and the fish sauce peculiar to the fish sauce can be significantly alleviated due to oxidation with air. have. For example, the process of stirring the fish sauce contained in the container may be performed through a blender (not shown) provided in the third container. Also, this stirrer can be connected to a motor (not shown) and rotated at low rpm.
다른 한편, 훈연 연기를 준비하는 과정은, 함수율이 18% 내지 22%의 함수율을 가지는 참나무 조각을 훈연 용기에 넣고, 참나무 조각을 태워 훈연 연기를 발생시키는 순서로 진행될 수 있다. 실험을 통해 확인한 결과, 18% 내지 22%의 함수율을 가지는 참나무 조각이 사용될 경우, 타르가 썩인 탁하고 매캐한 연기의 발생을 억제할 수 있음을 확인할 수 있었다. 참고로, 함수율이 18% 미만일 경우 위의 억제 효과를 더 기대할 수 없었고, 함수율이 22%를 초과할 경우 타르가 썩인 탁하고 매캐한 연기가 현저히 발생됨을 알 수 있었다.On the other hand, the process of preparing smoking smoke may be performed in the order of putting a piece of oak having a moisture content of 18% to 22% in a smoking container, and burning the oak piece to generate smoking smoke. As a result of confirming through the experiment, it was confirmed that when pieces of oak having a moisture content of 18% to 22% were used, the generation of turbid and pungent smoke caused by tar could be suppressed. For reference, when the moisture content was less than 18%, the above inhibitory effect could not be expected further, and when the moisture content exceeded 22%, it was found that the tar rotted and turbid smoke was remarkably generated.
이상에서 본 발명의 바람직한 실시예에 대하여 상세하게 설명하였지만 본 발명의 권리범위는 이에 한정되는 것은 아니고 다음의 청구범위에서 정의하고 있는 본 발명의 기본 개념을 이용한 당업자의 여러 변형 및 개량 형태 또한 본 발명의 권리범위에 속하는 것이다.Although the preferred embodiment of the present invention has been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements by those skilled in the art using the basic concept of the present invention as defined in the following claims are also provided. is within the scope of the
S110: 액젓(멸치 액젓) 준비하기 S120: 훈연 연기 가하기S110: Preparing fish sauce (anchovy fish sauce) S120: Applying smoky smoke
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60262581A (en) * | 1984-06-09 | 1985-12-25 | Yoshimasa Tanii | Roasted cod roe |
| JPS63214138A (en) * | 1987-03-04 | 1988-09-06 | Hakata Kaisan Kk | Production of smoked walleye pollack roe |
| JPH07265015A (en) * | 1994-03-31 | 1995-10-17 | Hitomi Hayabuchi | Seasoning of cod roe with 'miso' |
| KR19990007709A (en) * | 1998-10-23 | 1999-01-25 | 최웅규 | New Barley Soy Sauce Based on Barley Bran and Its Manufacturing Method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60262581A (en) * | 1984-06-09 | 1985-12-25 | Yoshimasa Tanii | Roasted cod roe |
| JPS63214138A (en) * | 1987-03-04 | 1988-09-06 | Hakata Kaisan Kk | Production of smoked walleye pollack roe |
| JPH07265015A (en) * | 1994-03-31 | 1995-10-17 | Hitomi Hayabuchi | Seasoning of cod roe with 'miso' |
| KR19990007709A (en) * | 1998-10-23 | 1999-01-25 | 최웅규 | New Barley Soy Sauce Based on Barley Bran and Its Manufacturing Method |
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