KR20230000586A - Fish sauce and its manufacturing method - Google Patents

Abstract

The present invention relates to fish soy sauce and a production method thereof. The production method comprises the following steps: mixing at least two kinds of vegetables selected from white radish, green onion, onion, garlic, ginger, and Lentinula edodes in water, and boiling the same to obtain vegetable broth; mixing sea bream gill meat, yellowtail gill meat, and fish bones with a portion of the vegetable broth, and boiling the same to obtain fish broth; adding soy sauce, starch syrup, and alcohol to the fish broth, and boiling down the mixture to obtain a fish soy sauce undiluted solution; and adding the remaining vegetable broth to the fish soy sauce undiluted solution, boiling the same, and cooling down the same to obtain the fish soy sauce with excellent flavor and palatable taste.

Description

Fish sauce and its manufacturing method {Fish sauce and its manufacturing method}

It relates to fish sauce and a method for preparing it.

Eoganjang is a soy sauce that does not use soybeans. It is a liquid seasoning made by adding salt to fish and shellfish to abnormally decompose and mature for a long time before filtering them out. Fish and shellfish are an important source of protein for mankind, and are widely used in the form of sauces not only in Korea but also around the world because they are rich in various nutrients. Fish sauce is manufactured in various ways using different fish in each country, and it is used in various dishes to adjust the seasoning of food as well as to enhance the savory taste and aroma.

Fish sauce manufactured in Korea has a disadvantage in that it is less economical because there are many products that undergo a long fermentation period. Recently, research on recipes that replace long fermentation and maturation times for fish sauce is being actively conducted, and through this, research on products that are more economical than fish sauce manufactured by the existing traditional method is in progress.

Korean Patent No. 10-1748705 "Method of manufacturing Yangmi-ri Fish Soy Sauce and Yangmi-ri Fish Soy Sauce prepared thereby", Republic of Korea Patent No. 10-1621894 "Method of Manufacturing Sandfish Fish Soy Sauce and Fish Soy Sauce Prepared Thereby", Korean Registered Patent No. 10-1344850 "Method of manufacturing fish sauce using anchovies", etc. Conventional fish sauce manufacturing methods used fish as a main ingredient to manufacture fish sauce.

It is to provide fish sauce with excellent flavor and aroma by using various types of fish and a manufacturing method thereof. It is not limited to the technical problem as described above, and another technical problem may be derived from the following description.

Eoganjang manufacturing method according to an aspect of the present invention comprises a vegetable broth preparation step of preparing vegetable broth by mixing and boiling at least two kinds of vegetables of radish, green onion, onion, garlic, ginger, and shiitake mushroom in water; A fish broth preparation step of preparing fish broth by mixing and boiling sea bream gills, yellowtail gills, and fish sauce with some of the vegetable broth prepared in the vegetable broth preparation step; A simmering step of obtaining fish soy sauce stock solution by adding soy sauce, starch syrup, and alcohol to the fish broth prepared in the fish broth manufacturing step, and then simmering; And a vegetable broth addition step of obtaining fish soy sauce by adding the rest of the vegetable broth prepared in the vegetable stock preparation step to the fish soy sauce stock solution obtained in the boiling step, boiling, and then cooling.

In the fish broth manufacturing step, 1500 to 1800 parts by weight of sea bream gills, 1500 to 1800 parts by weight of yellowtail gills, 800 to 1000 parts by weight of 3000 parts by weight of vegetable broth, And the fish broth can be prepared by mixing and boiling 800 to 1000 parts by weight of flounder.

The fish sauce manufacturing method further includes a fish baking step of baking sea bream, yellowtail gills, flatfish and flounder so that sea bream, yellowtail gills, flatfish and flounder are completely cooked, and the fish In the broth preparation step, 1500 to 1800 parts by weight of sea bream gills, 1500 to 1800 parts by weight of yellowtail gills, 800 to 1000 parts by weight of flounder, and 800 to 800 to 1000 parts by weight of halibut The fish broth may be prepared by mixing and boiling 1000 parts by weight.

The vegetable broth manufacturing step is 8000 parts by weight of water, 1200 to 1500 parts by weight of radish, 800 to 1000 parts by weight of green onion, 800 to 1000 parts by weight of onion, 400 to 600 parts by weight of garlic, 150 to 250 parts by weight of ginger, 500 to 500 shiitake mushrooms The vegetable broth may be prepared by mixing and boiling 700 parts by weight of kelp, 40 to 60 parts by weight of kelp, and 200 to 300 parts by weight of katsuobushi.

In the simmering step, 3000 to 3400 parts by weight of soy sauce, 3400 to 3800 parts by weight of starch syrup, 600 to 800 parts by weight of mirin, and 500 to 600 parts by weight of rice wine can be added to the fish broth, and then boiled down to obtain a stock solution of fish sauce.

The fish sauce manufacturing method may further include a silicon addition step of adding vegetable silicon to the fish sauce obtained in the vegetable broth addition step.

In the silicon addition step, 10 to 15 parts by weight of vegetable silicon may be added to 1000 parts by weight of the soy sauce obtained in the vegetable broth addition step.

Fish sauce according to another aspect of the present invention is prepared by the method for manufacturing fish sauce.

Fish stock solution obtained by preparing vegetable broth, mixing some of the vegetable stock with sea bream, yellowtail gills, and fish stock and boiling it to prepare fish stock, adding soy sauce, starch syrup, and alcohol to the fish stock and then boiling it down. By adding the rest of the vegetable broth to and then boiling and cooling to obtain fish sauce, fish sauce with excellent flavor and aroma can be provided. In particular, the fermentation process of soy sauce can be replaced by adding and boiling the rest of the vegetable broth, making it possible to manufacture fish sauce with excellent flavor and aroma in a short time.

It is not limited to the above effect, and another effect may be derived from the following description.

1 is a flow chart of a fish sauce manufacturing method according to the present invention.

1 is a flow chart of a fish sauce manufacturing method according to the present invention. Referring to FIG. 1, the fish sauce manufacturing method according to the present invention includes a fish trimming step (S1), a fish baking step (S2), a vegetable broth manufacturing step (S3), a fish broth manufacturing step (S4), a boiling step (S5), It consists of a vegetable broth addition step (S6) and a silicon addition step (S7).

In the fish grooming step (S1), sea bream gills, yellowtail gills, flounder, and flounder are trimmed to prepare sea bream, yellowtail gill, flounder, and flounder in a state suitable for making fish sauce. . Wash sea bream gills, yellowtail gills, flounder gills, and flounder gills purchased from the market with fresh water. In this way, contaminants, bacteria, etc. attached to the fish can be removed by washing the fish. If pre-washed fish is used, the washing step can be omitted. The gills may be cut into multiple pieces, for example three pieces. In this embodiment, flounder means the head and bones of flatfish, and flounder means the head and bones of flounder. In this way, by using only the head and bones, the fishy taste peculiar to flounder and flounder can be minimized.

Sea bream is rich in vitamin B2 and especially high in taurine, so it is known to have excellent alcohol and cholesterol decomposition effects and prevent adult diseases. Yellowtail is a high-quality fish that is rich in protein and lipids, and is known to be particularly rich in vitamin D and niacin. In addition, yellowtail contains a large amount of minerals such as Ca, P, Fe, Na, and K, and is rich in DHA, EPA, and taurine, and is known to be effective in circulatory diseases such as hypertension, arteriosclerosis, myocardial infarction, thrombosis, and stroke. there is. Flounder and flounder are high-protein, low-fat fish that are rich in various amino acids.

When fish sauce is prepared from a combination of sea bream, yellowtail gill, flatfish and flounder, fish soy sauce richer in various nutrients can be produced than when some of them are used. In particular, in the case of using a combination of sea bream gill meat, yellowtail gill meat, flounder and flounder, the savory taste and aroma can be significantly improved compared to the case of using some of them.

In the fish baking step (S2), the sea bream gills, yellowtail gills, flatfish and flounder prepared in the fish grooming step (S1) are completely cooked, so that the sea bream gills, yellowtail gills, and light Bake seodeori and flounder seodeori. When the soy sauce is prepared using the fish cooked in this way, the fishy taste of the fish can be completely removed. For example, smoke charcoal, put it in a brazier, put a grill, put sea bream gills, yellowtail gills, flounder and flounder prepared in the fish trimming step (S1) on the grill, Bake flatfish and flounder. In this way, when the fish is grilled, the flavor of the smoke is added, and the umami and flavor of the fish sauce can be improved.

In the vegetable broth manufacturing step (S3), 1200 to 1500 parts by weight of radish, 800 to 1000 parts by weight of green onion, 800 to 1000 parts by weight of onion, 400 to 600 parts by weight of garlic, 150 to 250 parts by weight of ginger, shiitake mushroom in 8000 parts by weight of water 500 to 700 parts by weight, 40 to 60 parts by weight of kelp, and 200 to 300 parts by weight of katsuobushi are mixed and boiled to prepare 6300 to 6500 parts by weight of vegetable broth. Radish, green onion, onion, and garlic play a role in creating the deep taste and natural sweetness of vegetables when making broth. Ginger serves to reduce the fishy taste of fish and katsuobushi. Shiitake mushrooms, kelp, and katsuobushi play a role in improving the umami and aroma. In addition to this, various ingredients such as carrots and zucchini may be added.

First, 8000 parts by weight of water, 1200 to 1500 parts by weight of radish, 800 to 1000 parts by weight of green onion, 800 to 1000 parts by weight of onion, 400 to 600 parts by weight of garlic, 150 to 250 parts by weight of ginger, 500 to 700 parts by weight of shiitake mushrooms, 40 to 60 parts by weight of kelp are put into a metal container and mixed, the metal container is covered with a lid, and the primary mixture is boiled until the contents of the primary mixture mixed in this way are fully cooked. The contents of the primary mixture are completely cooked when the primary mixture is boiled for about 15 minutes on medium heat from the point where it starts to boil.

Then, the lid of the metal container is opened, and 200 to 300 parts by weight of bonito flakes are added to the primary mixture in the state of breaking in this way, and the liquid component of the secondary mixture consisting of the primary mixture and 200 to 300 parts by weight of bonito flakes is 6300 to 6500 parts by weight Infuse the secondary mixture with the lid open until cooked. When the secondary mixture is boiled for about 20 minutes over medium heat, the liquid component of the secondary mixture becomes 6300 to 6500 parts by weight as moisture evaporates. If katsuobushi is boiled for too long, it can become astringent and taste bitter, so it is better to strain it using a sieve after steeping it for only about 10 minutes.

Then, by removing the solid component from the secondary mixture decocted in this way, vegetable broth corresponding to the liquid component of the secondary mixture is obtained. You can remove solid components from the secondary mixture by cutting all vegetables except katsuobushi into appropriate sizes, putting them in a strainer, soaking the strainer in water and boiling it, and then removing the strainer from the secondary mixture. Solid components can also be removed from the secondary mixture by sifting the vegetables through a sieve.

In the fish broth preparation step (S4), fish broth is prepared by mixing and boiling sea bream, yellowtail gill, flounder, and flounder with some of the vegetable broth prepared in the vegetable broth preparation step (S1). Of the vegetable broth prepared in the vegetable broth preparation step (S3), only 3000 parts by weight of the vegetable broth is left, and the rest is drained from the metal container and stored in another container. 1500 to 1800 parts by weight of sea bream gills, 1500 to 1800 parts by weight of yellowtail gills, 800 to 1000 parts by weight of flounder, and flounder 800 Add ~1000 parts by weight and simmer the mixed fish mixture over medium heat for about 1 hour. At this time, boil with the lid open so that the foam does not spill out of the container. Fish broth is obtained by removing solid components from the fish mixture thus boiled. If the content ratio of each of sea bream gills, yellowtail gills, flounder, and flounder is out of the range suggested above, the umami and aroma of fish sauce may be reduced.

In the boiling step (S5), 3000 to 3400 parts by weight of soy sauce, 3400 to 3800 parts by weight of starch syrup, 600 to 800 parts by weight of mirin, and 500 to 600 parts by weight of rice wine are added to the fish broth prepared in the fish broth manufacturing step (S4), followed by a lid. By simmering in this open state over medium heat for about 2 hours, fish sauce stock solution is obtained. By this boiling step (S5), fish sauce with a moderately salty taste can be provided. Starch syrup, mirin, and rice wine enhance the sweetness and remove odors.

In the vegetable broth addition step (S6), the remainder of the vegetable broth prepared in the vegetable stock preparation step (S3), that is, the vegetable stock stored in another container, is added to the fish soy sauce stock solution obtained in the boiling step (S5), and then the lid is opened. Boil over low heat for about 4 hours, and cool completely at room temperature (15~25℃) to obtain fish sauce. At this time, add the vegetable broth stored in another container in 2-3 portions. For example, vegetable broth may be added at intervals of one hour. At this time, skim off the foam generated on the surface of the fish broth from time to time. In general, soy sauce has a rich taste and aroma through a fermentation process of several months. Fish sauce according to the present invention replaces the fermentation process of general soy sauce by adding vegetable broth and boiling for a long time. Accordingly, fish sauce according to the present invention does not require a fermentation process and can be produced in a short time.

In the silicon addition step (S7), 10 to 15 parts by weight of vegetable silicon is added to 1000 parts by weight of the soy sauce obtained in the vegetable broth addition step (S6). Vegetable silicon neutralizes the sour, salty, sweet, and spicy flavors of fish sauce so that the fish sauce has appropriate sour, salty, sweet, and spicy flavors. Common silicon is an essential mineral component of the human body, but is not suitable for human consumption as it is hardly soluble in water. However, vegetable silicon used in the present invention is edible silicon. Research has shown that silicon absorbed by the human body enhances immunity, antioxidant power, and metabolism, inhibits aging by activating mid-contria, and enhances collagen to create bones, joints, blood vessels, skin, hair, teeth, nails, etc. .

The fish sauce manufacturing method according to the present invention can be more specifically understood by the following examples and comparative examples, and the following examples are only examples for illustrating the present invention and do not limit the protection scope of the present invention. no.

<Example>

According to the method for manufacturing fish sauce as described above, fish sauce corresponding to an embodiment of the present invention was prepared by specifying the mixing ratio of ingredients as follows. In the vegetable broth manufacturing step (S3), 8000 parts by weight of water, 1300 parts by weight of radish, 900 parts by weight of green onion, 900 parts by weight of onion, 500 parts by weight of garlic, 200 parts by weight of ginger, 600 parts by weight of shiitake mushroom, 50 parts by weight of kelp, Katsuo Using 250 parts by weight of the bush, the secondary mixture was decocted until the liquid component of the secondary mixture reached 6400 parts by weight. In the fish broth preparation step (S4), 1600 parts by weight of sea bream gills, 1600 parts by weight of yellowtail gills, 900 parts by weight of flounder, and 900 parts by weight of flounder were mixed with 3000 parts by weight of vegetable broth (S4). In the boiling step (S5), 3200 parts by weight of soy sauce, 3600 parts by weight of starch syrup, 700 parts by weight of mirin, and 550 parts by weight of rice wine were used. In the silicon addition step (S8), 12 parts by weight of vegetable silicon was added to 1000 parts by weight of soy sauce. Rice silica products were used as vegetable silicon.

<Comparative Example 1>

Fish sauce corresponding to Comparative Example 1 was prepared with the same process and material mixing ratio, except for the fish broth preparation step (S4) of the manufacturing process of the above-described embodiment of the present invention. In the fish broth preparation step (S4), 1600 parts by weight of yellowtail gills, 900 parts by weight of flounder, and 900 parts by weight of flounder were mixed with 3000 parts by weight of vegetable broth without adding snapper gill meat.

<Comparative Example 2>

Fish sauce corresponding to Comparative Example 2 was prepared with the same process and material mixing ratio, except for the fish broth preparation step (S4) of the manufacturing process of the above-described embodiment of the present invention. In the fish broth preparation step (S4), 1600 parts by weight of sea bream gills, 900 parts by weight of flounder, and 900 parts by weight of flounder were mixed with 3000 parts by weight of vegetable broth without adding yellowtail gills.

<Comparative Example 3>

Fish sauce corresponding to Comparative Example 3 was prepared with the same process and material mixing ratio except for the fish broth preparation step (S4) of the manufacturing process of the above-described embodiment of the present invention. In the fish broth preparation step (S4), 1600 parts by weight of sea bream gill, 900 parts by weight of yellowtail gill, and 900 parts by weight of flounder were mixed with 3000 parts by weight of vegetable broth without adding flatfish.

<Comparative Example 4>

Fish sauce corresponding to Comparative Example 4 was prepared with the same process and material mixing ratio, except for the fish broth preparation step (S4) of the manufacturing process of the above-described embodiment of the present invention. In the fish broth preparation step (S4), 1600 parts by weight of sea bream gills, 900 parts by weight of yellowtail gills, and 900 parts by weight of flatfish gills were mixed with 3000 parts by weight of vegetable broth without adding flounder.

<Comparative Example 5>

Fish sauce corresponding to Comparative Example 5 was prepared with the same process and material mixing ratio except for the step of adding silicon (S8) in the manufacturing process of the above-described embodiment of the present invention. By omitting the silicon addition step (S8), the fish sauce was completed without adding silicon to the fish sauce obtained in the vegetable broth addition step (S6).

<Test Example: Sensory evaluation>

The soy sauce of Examples and Comparative Examples 1 to 5 was evaluated by 50 adults in their 20s to 40s according to the degree of preference for umami, salty, sweet, sour, spicy, and flavor on a scale of 1 to 10, and that The results are listed in Table 1.

As shown in Table 1, as a result of comparing the umami, saltiness, sweetness, sourness, spiciness, aroma, and overall preference of fish sauce prepared according to Examples and Comparative Examples 1 to 5, fish sauce prepared according to Examples It was confirmed that umami, salty, sweet, sour, spicy, flavor, and overall preference were highly evaluated compared to fish sauce prepared according to 1 to 5.

In particular, as in Comparative Examples 1 to 4, when any one of the fish used in the production of fish sauce according to the present invention is excluded and manufactured, examples including both sea bream gills, yellowtail gills, flounder and flounder, and When compared, it was found that umami taste was remarkably low, and salty taste, sweet taste, sour taste, spicy taste, and aroma showed low preference. Therefore, it can be said that the taste and aroma of fish sauce prepared with a combination containing all of sea bream gill meat, yellowtail gill meat, flounder and flounder are the best.

In the case of Comparative Example 5, salty, sweet, sour, and spicy tastes were too strong as pure vegetable silicon was not added, so it was confirmed that the preference for salty, sweet, sour, and spicy tastes was lower than that of the example in which pure vegetable silicon was added.

Preferred examples, comparative examples, and test examples of the present invention have been looked at so far. Although specifically described through Examples, Comparative Examples and Test Examples of the present invention, this is not intended to limit the present invention, but is only intended to prove the present invention. Therefore, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the equivalent range should be construed as being included in the present invention.

Claims (8)

Vegetable broth preparation step of preparing vegetable broth by mixing and boiling at least two kinds of vegetables of radish, green onion, onion, garlic, ginger, and shiitake mushroom in water;
A fish broth preparation step of preparing fish broth by mixing and boiling sea bream gills, yellowtail gills, and fish sauce with some of the vegetable broth prepared in the vegetable broth preparation step;
A simmering step of obtaining fish soy sauce stock solution by adding soy sauce, starch syrup, and alcohol to the fish broth prepared in the fish broth manufacturing step, and then simmering; and
Fish sauce manufacturing method characterized in that it comprises a vegetable broth addition step to obtain fish sauce by adding the rest of the vegetable broth prepared in the vegetable stock preparation step to the fish sauce stock solution obtained in the boiling step, boiling, and then cooling. According to claim 1,
In the fish broth manufacturing step, 1500 to 1800 parts by weight of sea bream gills, 1500 to 1800 parts by weight of yellowtail gills, 800 to 1000 parts by weight of 3000 parts by weight of vegetable broth, and 800 to 1000 parts by weight of Gajamisodeori and boiled to prepare the fish broth. According to claim 2,


Further comprising a fish baking step of grilling the sea bream, yellowtail gills, flatfish and flounder so that the sea bream, yellowtail gills, flatfish and flounder are completely cooked,
The fish broth manufacturing step is 1500 to 1800 parts by weight of sea bream gill meat baked in the fish baking step, 1500 to 1800 parts by weight of yellowtail gill meat, 800 to 1000 parts by weight of flounder 800 to 1000 parts by weight, and flounder Fish sauce manufacturing method characterized in that for preparing the fish broth by mixing and boiling 800 to 1000 parts by weight. According to claim 2,
The vegetable broth manufacturing step is 8000 parts by weight of water, 1200 to 1500 parts by weight of radish, 800 to 1000 parts by weight of green onion, 800 to 1000 parts by weight of onion, 400 to 600 parts by weight of garlic, 150 to 250 parts by weight of ginger, 500 to 500 shiitake mushrooms 700 parts by weight of kelp, 40 to 60 parts by weight of kelp, and 200 to 300 parts by weight of katsuobushi are mixed and boiled to prepare the vegetable broth. According to claim 2,
In the simmering step, 3000 to 3400 parts by weight of soy sauce, 3400 to 3800 parts by weight of starch syrup, 600 to 800 parts by weight of mirin, and 500 to 600 parts by weight of rice wine are added to the fish broth, followed by boiling to obtain fish soy sauce stock solution. method. According to claim 1,
Fish sauce manufacturing method characterized in that it further comprises a silicon addition step of adding vegetable silicon to the fish sauce obtained in the vegetable broth addition step. According to claim 6,
The silicon addition step is a method for manufacturing fish sauce, characterized in that 10 to 15 parts by weight of vegetable silicon is added to 1000 parts by weight of fish sauce obtained in the vegetable broth addition step. Fish sauce prepared by the method of claim 1.

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