KR20230048592A - Manufacturing method of sea urchin soy sauce using sea urchin - Google Patents

Abstract

The present invention relates to a method for producing sea urchin soy sauce using sea urchins. The method for producing sea urchin soy sauce comprises: a first step washing dried beans and then boiling the washed beans (S10); a second step of stirring and fermenting seafood powder (S20); third step of mixing the boiled soybeans with fermented seafood products, forming the mixture into fermented soybean chunks, and then fermenting and maturing the fermented soybean chunks (S30); a fourth step of putting the fermented soybean chunks in a jar, mixing the same with salt water, and then naturally fermenting the mixture to complete soy sauce stock solution (S40); a fifth step of fermenting and maturing mixed fish sauce (S50); and a sixth step of mixing the soy sauce stock solution with the mixed fish sauce and then maturing the mixture through natural fermentation to complete sea urchin soy sauce (S60). According to the present invention, soy sauce with a unique taste that can stimulate the taste buds of modern people can be provided.

Description

Manufacturing method of sea urchin soy sauce using sea urchin {Manufacturing method of sea urchin soy sauce using sea urchin}

The present invention relates to sea urchin soy sauce using sea urchins, and more specifically, by producing soy sauce using sea urchins rich in various nutrients such as a large amount of protein, minerals and vitamins, smooth production of lactic acid bacteria and protein with excellent taste of sea urchins. while neutralizing odors peculiar to meat and fishy fish, it makes the meat more tender and light. It relates to a method for manufacturing sea urchin soy sauce using sea urchin, which contributes to being reborn from a simple seasoning to a health food by providing a soy sauce with a different taste and at the same time ingesting excellent nutrients of sea urchin.

In general, soy sauce is Korea's representative fermented soybean food made from soybeans as the main ingredient, and is one of the foods that cannot be missed in the diet of Koreans. It is an ideal seasoning in which the scent and color of organic ingredients are harmonized. Such soy sauce is widely known to have various physiological activities through a complex fermentation process as well as symbolic aspects such as promotion of taste by taste and enhancement of appetite by aroma.

There are many existing methods of manufacturing soy sauce, but looking at the traditional manufacturing method, first, the beans are soaked and self-cooked, then the molded meju is fermented in a natural state, and the fermented meju is immersed in brine containing salt and aged. , After fermentation, the ingredients and the undiluted solution were separated, and the ingredients were used as a raw material for soybean paste. The undiluted solution was fermented and aged to make soy sauce. The main uses of soy sauce are largely divided into soup soy sauce and dark soy sauce. In traditional soy sauce, soy sauce made in the same year is used as soup soy sauce, and soy sauce aged for several years after being separated into soup soy sauce is used as dark soy sauce.

However, consumers' food consumption and eating habits are changing to well-being due to the recent increase in national income, westernization of lifestyle, and nuclear family. There is a problem that can't be done.

As is well known, in recent years, various methods of manufacturing soy sauce have been sought to improve the above-mentioned problems. As related prior art, Korean Patent Publication No. 10-2010-0076161 (Prior Document 1), Korean Registered Patent Publication No. 10-1078711 (Prior Document 2), Republic of Korea Patent Publication No. 10-2012-0005633 (Prior Document 3), etc. have been proposed.

Prior Document 1 relates to a method for manufacturing soy sauce using a Cudrania mulberry tree, a large bamboo tube, and bamboo salt. The first deodorization step to remove the unique unpleasant odor of the Cudrania quince tree and improve the taste, the step of powdering the dried cudrania root bark, twigs, leaves, and fruits, and the root bark, twigs, leaves, and fruits of the Cudrania quince tree The step of boiling the boiled soybeans in water and boiling the cooled decoction with soybeans again, crushing the boiled soybeans in a mortar or crushing them in a bag, making square-shaped meju and naturally fermenting them using rice straw, The step of fermenting meju by spreading straw on it, dissolving bamboo salt roasted 9 times in extracts of roots, twigs, leaves, and fruits of the Cudrania mulberry tree, and immersing the meju together in a natural jar to ferment and mature. The fermented and aged soy sauce is filtered through hemp cloth, and the double-sided airtight bamboo tube is placed in a natural jar. Impurities and foreign substances are naturally removed by the natural osmotic pressure method and the fine ventilation holes of the five bamboo tube, and the fermented and aged soy sauce is naturally permeated. The soy sauce itself in the naturally permeated Ojuk cob is allowed to undergo secondary maturation, so that the peculiar smell of Cudrania quince disappears and becomes soft, and the beneficial ingredients and fragrance of the Cudrania quince are well harmonized, allowing you to enjoy the fragrant and natural taste. And presents a method for manufacturing soy sauce including the step of using ojukdaetong.

Prior Document 2 (step 1) preparing brown rice koji by adding and culturing yellow mold fungus in the steamed water of brown rice; (Step 2) Based on 100 parts by weight of brown rice koji from step 1 above, 50 to 80 parts by weight of one of water, brewed soy sauce and Korean soy sauce is mixed with brown rice koji from step 1 above, and After the step of preparing brown rice saccharide by liquefying and saccharifying by holding for 24 hours, mixing one of brewed soy sauce, raw brewed soy sauce, and Korean-style soy sauce with the brown rice saccharide; (Step 3) Uniformly mixing yeast in the mixture of Step 2; And (step 4) fermenting the mixture of yeast in step 3 at 10-35 ° C. for 1 week to 3 months to collect only the liquid phase; .

Prior Document 3 is (a) making a soy sauce immersion solution; (B) After removing the skin and intestines of the abalone, immersing the abalone in alcohol; (C) scooping out the immersed abalone and blanching it in water; (D) mixing the blanched abalone with the soy sauce dipping solution prepared in step (a); (E) aging the mixed abalone and soy sauce steeping liquid at 3 to 5 ° C for 1 to 3 days; (F) Boiling after adding refined rice wine to the remaining soy sauce soaking liquid after removing the abalone and solid ingredients; (g) after cooling the immersion liquid of step (f), adding abalone and solid ingredients and aging at 3 to 5 ° C for 1 to 3 days; and (h) repeating the steps (f) and (g) 1 to 3 times.

However, the above-mentioned prior art documents change or add materials essential to soy sauce manufacturing to meet the unique nutritional value and taste of specific ingredients in addition to the basic efficacy of soy sauce, thereby overall consumption of soy sauce. development is intensifying.

Therefore, the present applicant has confirmed that sea urchins contain various nutritional components, and furthermore, there are no patent registration or open documents on how to prepare soy sauce containing nutritional components of sea urchins. While resolving the situation that greatly threatens sea urchins, due to the undeveloped processing method and use of sea urchin, there are few consumers and it is not active, so only some consumers use it as a health food. The development of the present invention was completed by confirming that it could satisfy the unique nutritional components and taste contained in sea urchin.

Republic of Korea Patent Publication No. 10-2010-0076161 "Method of manufacturing soy sauce using Cudrania mulberry and bamboo salt" (published date: 2010.07.06.) Republic of Korea Patent Registration No. 10-1078711 "Method for manufacturing brewed rice soy sauce containing functional ingredients of brown rice" (registration date: 2011.10.26.) Republic of Korea Patent Publication No. 10-2012-0005633 "Abalone suit and manufacturing method" (registration date: 2012.11.15.)

The purpose of the present invention for fundamentally improving the above conventional problems is to prepare soy sauce using sea urchins rich in various nutrients such as a large amount of protein, minerals and vitamins, While promoting the creation of fish, it neutralizes odors such as the fishy smell of meat and fishy fish, making the meat more tender and light. It is an attempt to provide a method of manufacturing sea urchin soy sauce using sea urchin that contributes to being reborn from a simple seasoning to a health food by providing soy sauce with a different taste that can be obtained and at the same time ingesting excellent nutrients of sea urchin.

In order to achieve the above object, the present invention provides a method for preparing soy sauce: washing dried soybeans with purified water, and then putting the washed soybeans into a container and boiling them (S10); A second step (S20) of mixing the seafood powder mixed with the boiled soybeans of the first step (S10), then stirring and fermenting in a stirrer; A third step (S30) of mixing fermented seafood with the boiled soybeans of the first step (S10) to form meju lumps, and then fermenting and aging the shaped meju in a maturation room; 35-40wt/% of fermented soybean paste in the third step (S30) is put in a jar and mixed with 60-65wt/% of salt water, and then naturally fermented in a sunny place for 1 to 2 years to complete the soy sauce stock solution. Step 4 (S40); A fifth step (S50) of mixing the mixed fish sauce mixed with the soy sauce stock solution of the fourth step (S40) and then fermenting and aging in a maturation room; And a sixth step (S60) of mixing the mixed fish sauce with the soy sauce undiluted solution of the fourth step (S40) in a jar, and then maturing it by natural fermentation in the sun to complete the sea urchin soy sauce. to be characterized

At this time, the seafood powder of the second step (S20) according to the present invention includes 17-20wt/% of sea urchin powder, 1-3 wt/% of red snow crab powder, 4-6 wt/% of kelp powder, and 1-3 wt/% of seaweed powder in a stirrer. , Sea cucumber powder 2-4wt / % is blended, and then maintained at 28 ~ 32 ℃ in a vacuum state and fermented for 1 to 2 days, characterized in that to obtain fermented seafood.

In addition, in the third step (S30) according to the present invention, 70-75wt/% of boiled soybeans and 25-30wt/% of fermented seafood are mixed, and then the meju molded into meju lumps is boiled at 23 to 28 ℃ in a maturation room at 60 It is characterized in that it is fermented and aged for ~ 90 days.

In addition, the mixed fish sauce of the fifth step (S50) according to the present invention is an anchovy fish sauce 65-70wt/%, sea urchin extract 15-25wt/%, sea cucumber extract 10-15wt/%, red snow crab extract 1-2wt/% Then, it is characterized in that it is fermented and aged for 50 to 70 days at 23 ~ 28 ℃ in the aging room.

In addition, the sixth step (S60) according to the present invention includes 55-65wt/% soy sauce stock solution, 25-35wt/% mixed fish sauce, 1-3wt/% sugar cane sugar, 2-4wt/% alcohol, and vitamin B1 1- 3wt/% and barley enzyme 2-4wt/% are mixed in a jar, fermented and aged in a sunny place for 50 to 70 days, and then the aged sea urchin soy sauce is kept at 25 to 35 ℃ in a storage tank. It is characterized in that it is purified by stirring.

On the other hand, prior to this, the terms or words used in this specification and claims should not be construed as being limited to ordinary or dictionary meanings, and the inventors use the concept of terms to explain their invention in the best way. Based on the principle that it can be properly defined, it should be interpreted as meaning and concept consistent with the technical spirit of the present invention. Therefore, the embodiments described in this specification and the configurations shown in the drawings are only one of the most preferred embodiments of the present invention, and do not represent all of the technical ideas of the present invention, so various alternatives can be made at the time of this application. It should be understood that there may be equivalents and variations.

As described in the configuration and action above, the method for producing sea urchin soy sauce using sea urchin according to the present invention produces soy sauce using sea urchin rich in various nutrients such as a large amount of protein, minerals and vitamins, While promoting smooth production of lactic acid bacteria and protein, it neutralizes odors unique to meat and fishy fish, making the meat more tender and light. It provides soy sauce with a different taste that can stimulate the taste buds, and at the same time, it provides the effect of contributing to being reborn as a health food from a simple seasoning because you can consume the excellent nutrients of sea urchin.

1 is a flow chart showing a method for manufacturing sea urchin soy sauce according to the present invention as a whole.

Hereinafter, preferred embodiments according to the present invention will be described in detail with reference to the accompanying drawings.

Unless otherwise defined, all technical terms used in the present invention have the following definitions, and are used in the meaning commonly understood by those skilled in the art in the field related to the present invention. In addition, although preferred methods or samples are described in this specification, similar or equivalent ones are also included in the scope of the present invention. In addition, the term about in this specification means 30, 25, 20, 25, 10, 9, 8, 7, Amount, level, value, number, frequency, percentage, dimension, size, weight or length that varies by 6, 5, 4, 3, 2 or 1%.

The present invention proposes a method for manufacturing soy sauce, and in particular, soy sauce is prepared using sea urchin to promote the smooth production of lactic acid bacteria and protein with the excellent taste of sea urchin, while neutralizing miscellaneous odors such as the peculiar smell of meat and the fishy smell of fish It makes the meat more tender and light while adding the unique flavor of sea urchin, so you can use it in various ways according to your taste. It relates to a method for manufacturing sea urchin soy sauce using sea urchin, which contributes to being reborn as a health food from a simple seasoning.

On the other hand, sea urchins are marine invertebrates belonging to the Echinodermata class (―綱Echinoidea ), and refer only to orthopedic species in a narrow sense. In old literature, it is also called sea urchin, sea urchin, sea urchin, yulgu hap, chestnut oyster sea urchin, and in Japanese it is called uni. In oriental medicine, this sea urchin is called sea urchin. About 900 species of sea urchin, widely known as an ornamental for nourishment, live around the world, and about 30 species are said to live in Korea. The yellow gonads (generally called sea urchin roe, hereinafter referred to as sea urchin roe) that come out when the shell of a sea urchin is cracked have excellent taste and aroma. In particular, sea urchin roe is rich in protein and contains trace amounts of minerals such as fat, sugar, calcium, phosphorus, iron, and vitamins B1 and B2, helping mothers recover after giving birth and detoxifying alcohol. In addition, it is known to be good for enhancing stamina as it contains zinc.

In this regard, studies on sea urchins are mostly about ingredients, production, and processing of sea urchins, such as Nam (J. Korea Oil Chemists'Soc 3. 33-37 (1986)) and De la Cruz-Garcia (J. Sci Food Agric 80, 1189-1192.(2000)) reported on the protein, amino acid and fatty acid composition of sea urchin and canned products, and Yoo et al. (Bull. Korean Fish Soc 15, 345-358 (1982)) reported Spawning and growth of sea urchins have been reported.

Furthermore, sea urchins are animals with few natural enemies, along with starfish, because of their vigorous activity and hard shell. Sea urchins feed on young algae while living there, exacerbating the depletion of seaweed. It also attacks abalone and conch, causing a lot of damage. Sea urchins of appropriate population are helpful to the seabed environment, but an excessively large population poses a great threat to the seabed ecological environment. Although sea urchin is a seafood food resource with excellent taste, damage caused by sea urchins has occurred, and in order to prevent such damage to sea urchins, some local governments use fishing villages to pay for incidental expenses to catch sea urchins. The present invention actively utilizes sea urchins because they are not developed and are not activated because there are few places to consume them.

In the first step (S10) of the present invention, dried beans are washed with purified water, and then the washed beans are put into a container and boiled. In the first step (S10), beans are washed with purified water and then boiled. Soybeans are washed as the main raw material, and an automated device is introduced to stabilize quality and improve productivity. Here, in the first step (S10), beans are also called Hwangtae or Baektae, and mainly use the varieties of Daewon beans, Taekwang beans, and golden beans. These varieties are glossy and yellow in seed coat and are very suitable for making soy sauce, red pepper paste, soybean paste, or tofu or soy milk. Above all, it is desirable to use beans with high protein content, thick beans, and even shapes.

Prepare 1 mal of such beans and wash them cleanly by repeating about 7 to 8 times with purified water. At this time, in the washing process, foreign substances such as immature beans or stones are picked out with a sieve. When the washing is complete, put the beans in a container, fill it with about 2 Mal of purified water, and soak it for 12 hours to make it about 2.5 times fuller. Then, take 1 mal of the soaked soybean with a sieve to remove the water, then put it in a steaming container and heat it at about 120℃ for 1 hour to boil it completely.

On the other hand, the present invention is not limited to only purified water used when washing or boiling soybeans, but underground bedrock water may be used if necessary. This underground bedrock water is bedrock water from a 200mm underground bedrock layer, and is alkaline water with a pH of about 6.5 to 8.0 and functional water rich in natural minerals. Such underground bedrock water has various efficacies such as heavy metal adsorption, phosphate adsorption, bacteriostasis, deodorization, and radioactive decomposition. Therefore, in the process of washing and steaming (soaking) using underground bedrock water, the efficacy penetrates into the soybean, making it an excellent soybean for prevention of adult diseases, promotion of metabolism, and skin disease and pain relief.

In the second step (S20) of the present invention, seafood powder mixed with the boiled soybeans in the first step (S10) is blended, and then stirred and fermented in a stirrer. The second step (S20) is to mix the seafood powder to be added to the boiled soybeans that have passed through the first step (S10), that is, to mix the seafood powder to be added together with the boiled soybeans, and then ferment while stirring, especially by stirring. In this case, it is good to introduce a dedicated stirring facility to improve productivity.

At this time, according to the detailed steps of the present invention, the seafood powder of the second step (S20) is prepared by mixing 17-20wt/% of sea urchin powder, 1-3 wt/% of red crab powder, 4-6 wt/% of kelp powder, and 1- 3 wt / %, sea cucumber powder 2-4 wt / % is blended, and then maintained at 28 ~ 32 ℃ in a vacuum state and fermented for 1 to 2 days, characterized in that to obtain fermented seafood. The seafood powder in the second step (S20) is made by mixing sea urchin powder, red crab powder, kelp powder, seaweed powder, and sea cucumber powder in an appropriate ratio, that is, sea urchin powder 17-20 wt / %, preferably 18 wt / % 1-3wt/% red snow crab powder, preferably 2wt/%, 4-6wt/% kelp powder, preferably 5wt/%, and 1-3wt/% seaweed powder, preferably 2wt/% is added, and sea cucumber powder 2-4wt/% preferably 3wt/% is added to complete the seafood powder. The seafood powder completed through this mixing ratio is maintained at 28 ~ 32 ℃ while stirring in a vacuum state by a stirrer and fermented for 1 to 2 days to obtain fermented seafood. In the third step (S30) to be described later, these fermented seafood are mixed with each other along with boiled beans.

In the third step (S30) of the present invention, fermented seafood is mixed with the boiled soybeans in the first step (S10) to form meju chunks, and then the molded meju is fermented and aged in a maturation room. The third step (S30) is a stage in which fermented soybeans are formed into meju lumps and then matured. Boiled soybeans and fermented seafood are mixed to form soybean lumps. Boiled soybeans are finely mashed and mixed with fermented seafood, It is injected into and pressurized to form one or more soybean lumps, and an exclusive automation device for quality stability and productivity improvement is introduced. And the molded soybean lump is fermented and matured in the aging room.

At this time, according to the detailed steps of the present invention, in the third step (S30), 70-75wt/% of boiled soybeans and 25-30wt/% of fermented seafood are mixed, and then the meju molded into meju chunks is 23 to 28 It is characterized in that it is fermented and aged for 60 to 90 days at ℃. In the third step (S30), the boiled soybeans in the first step (S10) and the fermented seafood in the second step (S20) are mixed. Boiled soybeans are 70-75wt/%, preferably 72wt/%, and seafood is added. 25-30wt/% of the fermented product, preferably 28wt/%, is added and pressed in a mold to form one or more meju lumps. Then, the molded soybean lump is dried in a well-ventilated shade for about 3 to 4 days, and when the surface is somewhat hard, it is placed on a shelf in the maturation room covered with straw, then the upper part of the meju lump is covered with straw, and the temperature is 23 to 28℃. It is fermented and matured for 60 to 90 days in the state of keeping. At this time, it would be desirable to turn over the meju lump once every two days during the aging process and ventilate the aging room.

In the 4th step (S40) of the present invention, 35-40wt/% of fermented meju from the 3rd step (S30) is put in a jar and mixed with 60-65wt/% of salt water, then 1-2 It is naturally fermented for a year to complete the soy sauce undiluted solution. The 4th step (S40) is a step of mixing fermented soybean paste with brine to complete the soy sauce stock solution. In the 3rd step (S30), the fermented soybeans that have been matured in the aging room are completely dried and in a hard state, dust or foreign substances attached to the surface are removed. Wash as thoroughly as possible. Then, 35-40wt/% of meju, which has been washed, is put into a jar and mixed with 60-65wt/% of salt water. At this time, the salt water solubilizes and elutes the nutrients (bacteria) generated in the process of ripening meju, and plays a very important role in determining the nutrients along with the taste of the sauce. In addition, a jar of fermented soybeans and salt water is naturally fermented in a sunny place for 1 to 2 years and aged. When the aging is complete, the undiluted solution is extracted by filtering through a sieve, which completes the soy sauce undiluted solution.

In the fifth step (S50) of the present invention, the mixed fish sauce mixed with the soy sauce stock solution in the fourth step (S40) is blended, and then fermented and aged in a maturation room. The fifth step (S50) is to mix the mixed fish sauce to be added to the soy sauce stock solution that has passed through the fourth step (S40), that is, to mix the mixed fish sauce to be added together with the soy sauce stock solution, and then ferment and mature while stirring in the aging room. , In particular, in stirring, it is good to introduce a dedicated stirring facility to improve productivity.

At this time, according to the detailed steps of the present invention, the mixed fish sauce in step 5 (S50) includes 65-70 wt/% anchovy fish sauce, 15-25 wt/% sea urchin extract, 10-15 wt/% sea cucumber extract, and 1-2 wt/% red snow crab extract. After blending %, it is characterized in that it is fermented and aged for 50 to 70 days at 23 ~ 28 ℃ in the aging room. The mixed fish sauce in step 5 (S50) is made by mixing anchovy fish sauce, sea urchin extract, sea cucumber extract, and red sea bream extract in an appropriate ratio, that is, 65-70 wt/% of anchovy fish sauce, preferably 66 wt/%, is added, and sea urchin Add 15-25wt/% of extract, preferably 22wt/%, add 10-15wt/% of sea cucumber extract, preferably 10wt/%, and 1-2wt/% of red snow crab extract, preferably 2wt/% It is added to complete the mixed fish sauce. The mixed fish sauce completed through such a mixing ratio is maintained at 23 to 28 ° C. while stirring in a vacuum state by an agitator and fermented and aged for 50 to 70 days to obtain a mixed fish sauce. This mixed fish sauce is mixed with soy sauce stock solution in the sixth step (S60) to be described later.

On the other hand, sea urchins mainly used in the present invention include purple sea urchins ( Anthocidaris crassispina ), horse urchins ( Hemicentrotus pulcherrimus ), pink sea urchins ( Pseudocentrotus depressus ) or northern horse urchins ( Strongylocentrotus internmedius ), preferably purple sea urchins ( Anthocidaris crassispina ) or pink sea urchin ( Pseudocentrotus depressus ).

These sea urchins mainly use sea urchin eggs, but there is no particular restriction on the form of use, but after being separated from sea urchins, washed with water if necessary, dried (preferably freeze-dried) and pulverized into powder (powder). ) is used. The sea urchin roe used in the present invention is collected during the sea urchin collection period given for one month out of the year, and there is a risk of deterioration and destruction of nutrients when stored for a long time through refrigeration or freezing. will be. In general, the spawning season for sea urchins is from May to June, and the season is from spring to summer.

Here, the sea urchin extract may be prepared according to a conventional extract preparation method, and a person skilled in the art may appropriately select an extract preparation method in consideration of various conditions such as the condition and amount of sea urchin roe. Specifically, the extraction temperature of the extract can be carried out at 20 to 30 ℃, preferably at room temperature. The extraction time of the extract preparation method is not particularly limited, but may be specifically 1 hour to 20 hours, preferably 10 hours to 15 hours, and the extraction may be repeated once or several times.

In one embodiment according to the present invention, extraction at room temperature for 12 hours was repeated twice. In addition, water was used as the extraction solvent, and the fractionation process may be further performed with one or more solvents selected from the group consisting of suitable solvents, for example, hexane, chloroform, butanol, methanol, water, and mixtures thereof. It is not limited to this.

Therefore, in one preferred embodiment, the sea urchin extract included in the composition according to the present invention includes not only the extract but also a fraction obtained by using the extract as a crude extract.

The prepared sea urchin extract or fraction may then be filtered or concentrated or dried to remove the solvent, and filtration, concentration, and drying may all be performed. Specifically, the filtration may use a filter paper or filter, or a vacuum filter may be used, the concentration may be concentrated under reduced pressure using a vacuum concentrator, for example, a rotary evaporator, and the drying may be performed, for example, by a lyophilization method, It is not limited thereto.

In addition, the sea cucumber extract and the red sea urchin extract were obtained using the same method as the method for the sea urchin extract.

In the sixth step (S60) of the present invention, the mixed fish sauce is mixed with the soy sauce stock solution of the fourth step (S40) in a jar, and then aged by natural fermentation in a sunny place to complete sea urchin soy sauce. Step 6 (S60) is a step of mixing the soy sauce stock solution and the mixed fish sauce to complete the sea urchin sauce, that is, the sea urchin sauce is completed by mixing the soy sauce stock solution and the mixed fish sauce, and a dedicated automated device is introduced for quality stabilization and productivity improvement. do. In addition, the jar containing the completed sea urchin sauce is naturally fermented and aged in a sunny place, and then stirred and purified in a storage tank to complete the sea urchin soy sauce.

At this time, according to the detailed steps of the present invention, the sixth step (S60) includes 55-65wt/% soy sauce stock solution, 25-35wt/% mixed fish sauce, 1-3wt/% sugar cane sugar, 2-4wt/% alcohol, vitamins 1-3wt/% of B1 and 2-4wt/% of barley enzyme are mixed in a jar, fermented in a sunny place for 50 to 70 days, and then aged. It is characterized in that it is purified by stirring while holding. In the sixth step (S60), the raw soy sauce solution of the fourth step (S40) and the mixed fish sauce of the fifth step (S50) are mixed. Sugar cane sugar, alcohol, vitamin B1, and barley enzyme are added separately from the mixed fish sauce. This is 55-65wt/% of soy sauce stock solution, preferably 60wt/%, 25-35wt/% of mixed fish sauce, preferably 30wt/%, and 1-3wt/% of sugar cane sugar, preferably 2t/%. /% is added, alcohol is added at 2-4wt/%, preferably 3wt/%, vitamin B1 is added at 1-3wt/%, preferably 2wt/%, and barley enzyme is preferably 2-4wt/% More recently, sea urchin soy sauce is completed by adding 3 wt/%.

Then, the pot containing the mixed sea urchin sauce is naturally fermented and aged in a sunny place for 50 to 70 days. When the aging is completed, it is filtered through a strainer and stirred while maintaining at 25 ~ 35 ℃ in a storage tank to purify. After that, you can put it in a container and pack it as needed.

And, depending on the use (for stewing, soup soy sauce, dark soy sauce), various additives, that is, for example, plum undiluted solution, can be added in various ratios. The plum undiluted solution removes the peculiar fishy smell of anchovies and softens them while increasing enzymes, enabling long-term storage.

As described above, according to the present invention, as soy sauce is prepared using sea urchins rich in various nutrients such as a large amount of protein, minerals, and vitamins, it promotes the smooth production of lactic acid bacteria and protein with the excellent taste of sea urchin, while reducing the smell peculiar to meat and fish. It neutralizes fishy odors and other odors, makes the meat more tender and light, and in particular, the unique flavor of sea urchin is added to provide soy sauce with a different taste that can stimulate the taste buds of modern people. It contributes to being reborn as a healthy food from a simple seasoning because you can consume excellent nutrients.

The present invention is not limited to the described embodiments, and it is obvious to those skilled in the art that various modifications and variations can be made without departing from the spirit and scope of the present invention. Therefore, such variations or modifications should fall within the scope of the claims of the present invention.

Claims (5)

In the method for preparing soy sauce:
Washing the dried beans with purified water, and then putting the washed beans into a container to boil (S10);
A second step (S20) of mixing the seafood powder mixed with the boiled soybeans of the first step (S10), then stirring and fermenting in a stirrer;
A third step (S30) of mixing fermented seafood with the boiled soybeans of the first step (S10) to form meju lumps, and then fermenting and aging the shaped meju in a maturation room;
35-40wt/% of fermented soybean paste in the third step (S30) is put in a jar and mixed with 60-65wt/% of salt water, and then naturally fermented in a sunny place for 1 to 2 years to complete the soy sauce stock solution. Step 4 (S40);
A fifth step (S50) of mixing the mixed fish sauce mixed with the soy sauce stock solution of the fourth step (S40) and then fermenting and aging in a maturation room; and
A sixth step (S60) of mixing the mixed fish sauce with the soy sauce stock solution of the fourth step (S40) in a jar, and then maturing it by natural fermentation in a sunny place to complete the sea urchin sauce (S60). Method for producing sea urchin soy sauce using sea urchin. According to claim 1,
Seafood powder in the second step (S20) is 17-20wt/% of sea urchin powder, 1-3 wt/% of red crab powder, 4-6 wt/% of kelp powder, 1-3 wt/% of seaweed powder, and 2-4 wt of sea cucumber powder in an agitator. A method for producing sea urchin soy sauce using sea urchin, characterized in that after blending / %, it is maintained at 28 to 32 ° C. in a vacuum state and fermented for 1 to 2 days to obtain fermented seafood. According to claim 1,
In the third step (S30), 70-75wt/% of boiled soybeans and 25-30wt/% of fermented seafood are mixed, and fermented meju molded into meju lumps is fermented in a maturation room at 23-28℃ for 60-90 days to mature. Method for producing sea urchin soy sauce using sea urchin, characterized in that. According to claim 1,
The mixed fish sauce in the fifth step (S50) is prepared by mixing 65-70 wt/% of anchovy fish sauce with 15-25 wt/% of sea urchin extract, 10-15 wt/% of sea cucumber extract, and 1-2 wt/% of red snow crab extract, Method for producing sea urchin soy sauce using sea urchin, characterized in that it is fermented and aged at ~28 ° C for 50 to 70 days. According to claim 1,
The sixth step (S60) is 55-65wt/% of soy sauce stock solution, 25-35wt/% of mixed fish sauce, 1-3wt/% of sugar cane sugar, 2-4wt/% of alcohol, 1-3wt/% of vitamin B1, barley enzyme 2-4wt/% is mixed in a jar, fermented and aged in a sunny place for 50 to 70 days, and then the aged sea urchin soy sauce is stirred and purified while maintaining it at 25 to 35 ° C in a storage tank. Method for producing sea urchin soy sauce using sea urchin.

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