KR20240135172A - Marinated crab soy sauce and its manufacturing method - Google Patents

Abstract

The present invention relates to a crab soy sauce and a method for producing the same, which further develops the conventional soy sauce to further enrich the taste, nutrition, and pharmacological effects.

Description

{Marinated crab soy sauce and its manufacturing method}

The present invention relates to a crab soy sauce and a method for producing the same, and more particularly, to a crab soy sauce and a method for producing the same, which further develop the conventional soy sauce to further enrich the taste, nutrition, and pharmacological effects.

Recently, due to the westernization of lifestyles, many foods are served with sauces, and the number of food menus using sauces is increasing, so the consumption of sauces is increasing rapidly. Accordingly, the development of various sauces suitable for various foods is required, and consumers prefer sauces and seasonings that are sensory superior and convenient and functional by using natural flavoring substances.

Ganjang Gejang is a type of salted seafood unique to Korea made by pouring soy sauce over crab. This type of soy sauce Gejang is usually made by pouring soy sauce over crab that has been cleaned and moisture has been removed, and then maturing it for about 2 to 6 months.

In other words, the process of making soy sauce marinated crab is to soak crab in soy sauce and age it, then separate the crab from the soy sauce, boil the soy sauce, and soak the crab in this soy sauce again to age it, then separate the crab from the soy sauce again, boil the soy sauce, and soak the crab in this soy sauce again to age it, and repeat this process to make soy sauce marinated crab. At this time, if you boil the soy sauce used in making soy sauce marinated crab with garlic, dried red pepper, and alcohol, the crab will taste even better.

Meanwhile, soy sauce, which has been widely consumed as a traditional fermented food, is made by boiling soybeans to make meju, which is a solid substance, and then naturally fermenting it for a certain period of time. It is then soaked in salt water and aged for 40 to 50 days. After the fermentation is complete, the fermented liquid is separated and filtered and then boiled to obtain traditional soy sauce.

However, since these traditional soy sauces are made only from fermented soybeans that have been boiled and fermented for a certain period of time, it is difficult to change the taste, flavor, and nutrition of the soy sauce, resulting in a monotonous commercial value. In addition, when used as a sauce for marinating meat, etc., there is a problem in that various fruits, vegetables, and other ingredients must be added to add flavor and flavor.

Korean Patent Publication No. 10-2015-0015705 (2015.02.11)

Accordingly, the present invention has been proposed to solve the above-mentioned problems of the related art, and the purpose of the present invention is to provide a crab soy sauce and a method for producing the same by further developing the related art soy sauce and enriching the taste, nutrition, and pharmacological effects.

In order to achieve the above object, the method for manufacturing a crab soy sauce according to the technical idea of the present invention comprises the steps of: (1) mixing 20 wt% of crab soy sauce broth (A), 60 wt% of soy sauce, and 10 wt% of Joseon soy sauce and boiling the mixed soy sauce at 85 to 100°C for 45 to 60 minutes; after the boiling step (1), adding 5 wt% of lotus root soy sauce (B) and 3 wt% of onion concentrate to the boiled mixed soy sauce and mixing them; after the mixing step (2), adding 2 wt% of an additive material (C) mixed with green pepper, jujube, pepper, green onion, and garlic; After the step (3) of adding the above-mentioned additive material (C), a step (4) of adding 5 to 7 weight% of mixed leaves (D) in which bamboo leaves and prickly ash leaves are mixed in equal amounts (1:1) relative to the total 100 weight% contained in the storage container (T) to cover the top of the storage container (T); a maturing step (5) of covering the top of the storage container with the mixed leaves (D), covering the lid, and maturing the soy sauce crab sauce in a cool, dark place at room temperature for 10 days; and a step (6) of passing the solid materials added to the soy sauce crab through a sieve after the maturing step (5) and recovering only the soy sauce crab through the sieve, wherein the unique nutrients and flavor of the crab and the nutrients of the additive material are additionally mixed to manufacture a soy sauce crab rich in nutrients and flavor.

Here, the lotus root soy sauce (B) can be characterized by manufacturing the lotus root soy sauce (B) by putting 25 wt% of lotus root concentrate into 70 wt% of soy sauce in a certain container and stirring well to mix, then adding 2 wt% of onion concentrate and 1 wt% of radish juice and mixing, then adding 0.2 wt% of red ginseng concentrate, 0.5 wt% of mushroom concentrate, 0.5 wt% of omija concentrate, 0.5 wt% of grape enzyme, and 0.3 wt% of pear juice and stirring well, sealing, and maturing at room temperature for 10 days.

Meanwhile, the soy sauce crab sauce of the present invention is characterized in its technical composition by being manufactured by the aforementioned method for manufacturing the crab soy sauce sauce.

The crab soy sauce and its manufacturing method according to the present invention further develop the conventional soy sauce and enrich its taste, nutrition, and pharmacological effects.

Hereinafter, the crab soy sauce and the manufacturing method thereof according to the embodiments of the present invention will be described in detail. The terms first and second, etc. may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be referred to as the second component, and similarly, the second component may also be referred to as the first component. Meanwhile, unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person having ordinary skill in the art to which the present invention belongs. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning they have in the context of the relevant technology, and shall not be interpreted in an ideal or excessively formal meaning unless explicitly defined in this application.

<Example 1>

In the present invention, the soy sauce crab is recovered from the soy sauce broth (A) and utilized in the soy sauce crab sauce. The soy sauce crab is prepared by placing 20 wt% of frozen crabs that have been cleaned and prepared into a storage container, adding 60 wt% of soy sauce, 10 wt% of Joseon soy sauce, 3 wt% of onion concentrate, and 5 wt% of lotus root soy sauce (B) to the boiling container, and then further adding 2 wt% of additives (C) consisting of green pepper, jujube, pepper, green onion, and garlic, and then boiling at 85 to 100°C for 45 to 60 minutes, cooling to room temperature, pouring into the storage container containing the crab, covering the lid of the container, maturing the soy sauce crab at room temperature for 10 days, and then passing the soy sauce crab through a sieve to recover only the soy sauce crab liquid, and using it as the soy sauce broth (A) of the soy sauce crab sauce of the present invention.

The crab used above is known to be a good food for children and the elderly in their growing years because it contains a lot of chitosan and taurine, vitamin B2, calcium, and essential amino acids. In particular, it is a food that is especially recommended for liver disease, high blood pressure, and obesity that require low fat and high protein, and it is also known to be good for promoting recovery from disease, anticancer, strengthening liver function, and neuralgia.

[Example 2> Production of lotus root soy sauce

In the process of manufacturing the crab soy sauce of the present invention, lotus root soy sauce (B) is mixed and used. The lotus root soy sauce (B) is mixed by adding 25 wt% of lotus root concentrate to 70 wt% of soy sauce in a certain container and stirring well, then adding 2 wt% of onion concentrate and 1 wt% of radish juice and mixing, then adding 0.2 wt% of red ginseng concentrate, 0.5 wt% of mushroom concentrate, 0.5 wt% of omija concentrate, 0.5 wt% of grape enzyme, and 0.3 wt% of pear juice and mixing, stirring well, sealing, and maturing at room temperature for 10 days to manufacture lotus root soy sauce (B), which is mixed and used in the manufacturing of the crab soy sauce of the present invention.

Hereinafter, the process for manufacturing the above lotus root soy sauce (B) will be described in detail. The soy sauce is purchased and used as soy sauce sold on the market, and the lotus root concentrate is made from yellow plums as a raw material, or from semi-ripe or unripe raw materials that are further ripened and used as a raw material, washed and moisture removed, and then 40 wt% of the washed lotus root and 60 wt% of brown sugar are mixed well, placed in a container such as a glass bottle or jar, and then the top is covered with 1 to 2 cm of brown sugar, the container is completely sealed, and the container is aged in a cool, dark place for more than 100 days, and only the aged liquid is separated to become the lotus root concentrate used in the present invention.

Red ginseng concentrate is obtained by putting 1 kg of red ginseng and 15 liters of water in a concentrator and concentrating it at 100-120℃ for 24 hours and recovering only the liquid. Mushroom concentrate is obtained by mixing dried mushrooms and water in a 1:1 weight ratio, boiling it at 100-120℃ for 3-5 hours and recovering only the liquid. Oddi concentrate is obtained by mixing oddi and water in a 1:1 weight ratio, hot water extraction at 100-120℃ for 3-5 hours and recovering only the liquid.

Radish concentrate is obtained by mixing radish and water in a 1:1 weight ratio, extracting with hot water at 100–120°C for 3–5 hours, and recovering only the liquid. Onion concentrate is obtained by mixing peeled onions and water in a 1:1 weight ratio, boiling at 100–120°C for 3–5 hours, removing the solids, and recovering only the liquid.

The lotus root concentrate, onion concentrate, radish juice, red ginseng concentrate, mushroom concentrate, mulberry concentrate, grape enzyme, and pear juice used in the above lotus root soy sauce have useful components, such as the antibacterial and anti-allergic effects of the lotus root, the blood purifying effects of the onion, the anticoagulant effect, the blood sugar lowering effect, the antioxidant effect, the antibacterial effect, the antifungal effect, and the heavy metal detoxification effect, and other useful components of various ingredients. In oriental medicine, it is used as a tonic and treatment for neurasthenia, loss of appetite, amnesia, insomnia, hypertension, hypotension, decreased energy, and post-aging or postpartum illness, and as a fatigue recovery agent for athletes or mental workers. In particular, it has a growth promotion effect due to its neuroprotective effect.

<Example 3> Preparation of crab soy sauce sauce

In order to manufacture the crab soy sauce sauce of the present invention using the crab soy sauce broth (A) recovered from the soy sauce crab manufactured in the above Example 1 and the plum soy sauce (B) manufactured in Example 2, first, a step (1) of boiling a mixed soy sauce by mixing 20 wt% of the crab soy sauce broth (A), 60 wt% of soy sauce, and 10 wt% of Joseon soy sauce at 85 to 100°C for 45 to 60 minutes; after the boiling step (1), a step (2) of adding 5 wt% of lotus root soy sauce (B) and 3 wt% of onion concentrate to the boiled mixed soy sauce and mixing them; after the mixing step (2), a step (3) of adding an additive material (C) mixed with green pepper, jujube, pepper, green onion, and garlic; The present invention relates to a method for producing a crab soy sauce, which comprises, after the step (3) of adding the additive material (C), a step (4) of adding 5 to 7 weight% of mixed leaves (D) in which bamboo leaves and prickly ash leaves are mixed in equal amounts (1:1) relative to 100 weight% of the total content contained in the storage container (T); a step (5) of covering the top of the storage container with the mixed leaves (D), covering the lid, and ripening the soy sauce crab sauce in a cool, dark place at room temperature for 10 days; and a step (6) of passing the solid materials added to the crab soy sauce through a sieve after the aging step (5) and recovering only the crab soy sauce through the sieve, wherein the unique nutrients and flavor of the crab are additionally mixed with the nutrients of the additive material, thereby producing a crab soy sauce rich in nutrients and flavor.

The above additives (C) of green chili pepper, jujube, pepper, green onion, and garlic were mixed in a ratio of 2:1:1:2:2 to add flavor.

In addition, the reason why bamboo leaves and prickly ash leaves were used to cover the top of the storage container (T) is to utilize the various medicinal properties they possess during the maturation of the crab soy sauce, and in particular, to prevent the antioxidant effect and the invasion or creation of insects. Bamboo is a perennial plant belonging to the gramineae family and is known to have various pharmacological effects, and in the case of bamboo leaves, it is known to have the effect of relieving fever, eliminating anxiety, generating fluid, having a diuretic effect, and killing malignant tumors and small insects.

Recently, it has been reported that bamboo leaf extracts have antihypertensive activity, antioxidant activity, antidiabetic activity (chlorogenic acid methyl ether compounds isolated from Bamboo leaves) (Korean Patent Publication No. 2006-0017698; Korean Patent Publication No. 2003-0021640; Korean Patent Registration No. 0447622), complement inhibition activity, xanthine oxidase inhibition activity, and alpha-glucosidase inhibition activity (Korean Patent Publication No. 2003-0022620).

Therefore, there is a need for research and development of soy sauce that has beneficial functions for the human body, such as antihypertensive activity, antioxidant activity, antidiabetic activity, cold prevention, and blood pressure lowering (bamboo leaves contain vitamin C, glucose, and fructose, which are good for colds, and also contain a lot of inorganic substances such as potassium, which helps excrete salt from the body and lower blood pressure).

The above-mentioned Zanthoxylum schinifolium has stomach-strengthening, bactericidal, and deworming effects, so it is used for indigestion, flatulence, gastric perforation, gastric dilatation, vomiting, dysentery, diarrhea, cough, and as a remedy for roundworms.

The fruit of the prickly ash tree (Zanthoxylum schinifolium Sieb et Zucc) has been used as a traditional herbal medicine since ancient times, and is said to have pharmacological effects such as indigestion, flatulence, vomiting, gastric distension, anti-inflammatory, diuretic, and anthelmintic. It is a traditional herbal medicine that has been utilized for increasing appetite, toothache, neuralgia, hypotension, coldness, diarrhea, and stroke treatment (Yoon and Choi, 2008; Seong et al., 2012).

Also, in oriental medicine, the fruit of the prickly ash tree is warm and very good, and has excellent effects of sterilization, anthelmintic effects, and soothing inflammatory eye diseases. It is also used as a spice in various foods. In addition, the fruit skin is called yacho (野椒) and is said to be used to remove abdominal coldness, stop vomiting and diarrhea, and treat roundworm, liver distoma, toothache, and seborrheic dermatitis.

Although the preferred embodiments of the present invention have been described above, the present invention can use various changes, modifications, and equivalents. It is clear that the present invention can be applied in the same way by appropriately modifying the above embodiments. Therefore, the above description does not limit the scope of the present invention, which is determined by the limitations of the following patent claims.

Claims (3)

In order to make crab soy sauce sauce by using the soy sauce broth (A) from soy sauce crab,
Step (1) of boiling a mixed soy sauce by mixing 20 wt% of crab soy sauce stock (A), 60 wt% of soy sauce, and 10 wt% of Joseon soy sauce at 85 to 100°C for 45 to 60 minutes;
After the boiling step (1), a step (2) of adding 5% by weight of lotus root soy sauce (B) and 3% by weight of onion concentrate to the boiled mixed soy sauce and mixing them;
After the above mixing step (2), a step (3) of adding 2 wt% of additive material (C) mixed with green pepper, jujube, pepper, green onion, and garlic;
After the step (3) of adding the above additive material (C), for the total 100 wt% contained in the storage container (T),
Step (4) of adding 5 to 7 wt% of mixed leaves (D) containing equal amounts (1:1) of bamboo leaves and prickly ash leaves to cover the top of the storage container (T);
After covering the top of the storage container with mixed leaves (D), cover it with a lid, and age the soy sauce marinated crab sauce in a cool, dark place at room temperature for 10 days (5);
After the above maturation step (5), the solid materials added to the crab sauce are passed through a sieve and the step (6) of recovering only the crab sauce is included.
A method for producing a crab soy sauce, characterized in that the unique nutrients and flavor of crab are mixed with additional nutrients from additives to produce a crab soy sauce rich in nutrients and flavor. In the first paragraph,
For lotus root soy sauce (B), mix 70 wt% of soy sauce and 25 wt% of lotus root concentrate in a container, stir well, then add 2 wt% of onion concentrate and 1 wt% of radish juice and mix.
A method for manufacturing crab soy sauce, characterized in that it comprises adding 0.2 wt% of red ginseng concentrate, 0.5 wt% of mushroom concentrate, 0.5 wt% of odi concentrate, 0.5 wt% of grape enzyme, and 0.3 wt% of pear juice, stirring to mix well, sealing, and maturing at room temperature for 10 days to manufacture lotus root soy sauce (B). A crab soy sauce characterized by being manufactured by the method for manufacturing crab soy sauce according to claim 1 or 2.