KR101310538B1 - Fish sauce and the manufacturing method thereof - Google Patents
Fish sauce and the manufacturing method thereof Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 26
- 235000015067 sauces Nutrition 0.000 title claims abstract description 23
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- 235000019513 anchovy Nutrition 0.000 claims abstract description 97
- 239000007788 liquid Substances 0.000 claims abstract description 40
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- 210000004185 liver Anatomy 0.000 claims description 42
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 claims description 24
- 230000004151 fermentation Effects 0.000 claims description 21
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- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 13
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- 150000004781 alginic acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
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- 235000014347 soups Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
Images
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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 단백질 분해효소를 함유한 과일을 첨가하여 멸치액젓을 제조하여, 다시마, 양파, 무, 캡사이신 소스 및 파프리카를 첨가한 뒤, 끓여서 제조한 어간장 및 이의 제조 방법에 관한 것이다.The present invention relates to the production of anchovy sake by adding the fruit containing proteolytic enzymes, boiled soy sauce prepared by adding kelp, onion, radish, capsaicin sauce and paprika, and boiled.
일반적으로 어간장은 어패류에 소금을 넣어 1년 이상을 분해 또는 숙성시켜 걸러낸 액체 조미료이다. 보통 짙은 호박색을 띠며, 치즈, 고기, 암모니아 등이 혼합된 냄새와 진한 맛이 난다. 김치, 국, 찌게 등의 요리할 때 간을 맞추는 조미료로 많이 애용되고 있다.In general, fish liver is a liquid seasoning that has been decomposed or aged for more than a year by adding salt to fish and shellfish. It is usually dark amber in color and has a rich flavor with a mixture of cheese, meat and ammonia. Kimchi, soup, steamed crab, etc. when cooking seasoning is used a lot.
그래서, 식재료 개선과 전통의 맛을 연구하기 위해 어간장에 관해서도 많은 연구가 진행되고 있다. 그 중, 한국등록특허공보 제 10-1054929호에는 멸치를 숙성시킨 멸치액젓을 이용한 어간장에 대해 개시되어 있고, 멸치와 소금을 혼합한 후, 3 내지 6년간 숙성시켜 멸치액젓을 제조하는 것으로 개시되어 있다.Therefore, much research is being conducted on liver soy sauce to improve the ingredients and study the taste of tradition. Among them, Korean Patent Publication No. 10-1054929 discloses a fish sauce using anchovy marinated fermented anchovy, it is disclosed that after mixing the anchovy and salt, aged for 3 to 6 years to produce anchovy marinated have.
그러나, 상기와 같은 방법에는 다음과 같은 문제점이 발생한다.However, the following problem occurs in the above method.
종래 기술의 멸치액젓은 숙성기간이 지나치게 길어, 생산성을 저하시키는 문제점이 발생한다. 또한, 종래 기술은 전통적인 멸치액젓 제조방법과 동일한 소금과 멸치만을 혼합하여, 다른 영양소를 보충하기 어려운 문제점이 발생한다.The anchovy fish sauce of the prior art has a long ripening period, which causes a problem of lowering productivity. In addition, the prior art mixes only the same salt and anchovy as the traditional anchovy marinated manufacturing method, it is difficult to replenish other nutrients.
또한, 액젓 또는 어간장에서 나오는 특유의 발효향에 대해서 거부감을 가지는 소비자들의 인식 때문에 어간장에 대한 구매력이 저하되는 문제점이 발생한다.In addition, there is a problem that the purchasing power for the liver is lowered because of the recognition of consumers having a rejection of the unique fermentation flavor from the fish sauce or fish sauce.
또한, 어간장의 주요 재료인 어류에서 발생하는 기름을 생산자가 직접 제거해야 하는 문제점이 발생한다.In addition, there is a problem that the producers have to remove the oil generated from the fish, the main material of the fish liver.
따라서, 본 발명의 목적은 상기한 바와 같은 종래 기술의 문제점을 해결하기 위한 것으로, 어간장의 주요 재료인 어류의 염장발효를 촉진시켜, 어류의 염장발효 기간을 단축시킬 수 있는 어간장 및 이의 제조 방법을 제공하는 것이다.Accordingly, an object of the present invention is to solve the problems of the prior art as described above, to promote the salt fermentation of fish, which is the main material of the fish liver, to reduce the salt fermentation period of the fish liver and its manufacturing method To provide.
또한, 어류의 발효를 촉진하면서, 영양소를 함유하고 있어, 어류에 포함되어 있는 영양소 외에도 영양소를 포함하는 어간장 및 이의 제조 방법을 제공하는 것이다.In addition, while promoting the fermentation of fish, to provide nutrients, fish liver containing nutrients in addition to the nutrients contained in the fish and a method for producing the same.
또한, 어간장에서 나오는 특유의 발효향을 저감시켜 어간장의 풍미와 식감을 개선한 어간장 및 이의 제조 방법을 제공하는 것이다.In addition, to reduce the specific fermentation flavor derived from the liver soybeans to provide a flavor and texture of the liver soy sauce and to provide a method for producing the same.
또한, 어간장의 주요 재료 어류의 기름을 분해하여, 기름을 제거하기 위한 별도의 공정이 필요 없는 어간장 및 이의 제조 방법을 제공하는 것이다.In addition, the main material of the liver is to provide a liver and a method for producing the liver so that no separate process for removing the oil to decompose the oil of the fish.
상기의 목적을 이루고, 종래기술의 문제점을 해결하기 위하여, 본 발명에 따른 어간장의 제조방법은, 멸치 100 중량부에 대하여 소금 20 내지 40중량부, 단백질 분해효소를 함유한 과일 10 내지 25중량부를 혼합하는 멸치혼합물 제조 단계와, 상기 멸치혼합물을 6개월 이상 숙성하여 발효시키는 멸치액젓 제조 단계와, 상기 제조된 멸치액젓에서 액체만 걸러내는 멸치액젓 여과 단계와, 상기 여과된 멸치액에 첨가물을 혼합하는 멸치액혼합물 제조 단계와, 상기 멸치액혼합물을 20분 내지 80분 동안 끓이는 멸치액 가열 단계 및 상기 가열한 멸치액 100중량부에 대하여 청매실 10 내지 20중량부를 첨가하여 발효시키는 멸치액 발효 단계를 포함할 수 있다.In order to achieve the above object, and to solve the problems of the prior art, the method of preparing fish liver according to the present invention, 20 to 40 parts by weight of salt, 10 to 25 parts by weight of fruit containing proteolytic enzyme with respect to 100 parts by weight of anchovy Anchovy mixture manufacturing step of mixing, anchovy sake chops manufacturing step of fermenting the anchovy mixture for 6 months or more, anchovy sake filtration step of filtering only the liquid from the anchovy sake chopped, and the additives to the filtered anchovy liquid Anchovy liquid mixture manufacturing step, and the anchovy liquid heating step of boiling the anchovy liquid mixture for 20 to 80 minutes and anchovy liquid fermentation step of fermentation by adding 10 to 20 parts by weight of fresh plum room to 100 parts by weight of the heated anchovy liquid It may include.
또한, 상기 멸치혼합물 제조 단계에서, 상기 단백질 분해효소를 함유한 과일은, 배, 무화과, 키위, 파파야 및 파인애플 중에서 적어도 하나 이상을 포함할 수 있다.In addition, in the anchovy mixture manufacturing step, the fruit containing the protease may include at least one or more of pears, figs, kiwi, papaya and pineapple.
또한, 상기 멸치액혼합물 제조 단계에서, 상기 첨가물은 양파, 무, 배 및 파프리카 중에서 적어도 하나 이상 선택하고, 다시마와 캡사이신 소스를 혼합할 수 있다.In addition, in the anchovy liquid mixture manufacturing step, the additive may be at least one selected from onions, radishes, pears and paprika, may be mixed with kelp and capsaicin sauce.
상기 여과된 멸치액과 상기 첨가물은, 상기 여과된 멸치액 100중량부에 대하여, 첨가물 1 내지 22.5중량부로 혼합할 수 있다.The filtered anchovy liquid and the additive may be mixed in an amount of 1 to 22.5 parts by weight based on 100 parts by weight of the filtered anchovy liquid.
또한, 본 발명에 따른 어간장은, 멸치 100 중량부에 대하여 소금 20 내지 40중량부를 혼합하고, 배, 무화과, 키위, 파파야 및 파인애플 중에서 적어도 하나 이상을 포함한 과일 10 내지 25중량부를 첨가한 뒤, 6개월 이상 발효시켜 멸치액젓을 제조하고, 상기 제조된 멸치액젓에서 액체만 여과한 후, 상기 여과된 멸치액에 다시마와 양파, 무, 배, 캡사이신 소스 및 파프리카를 첨가하고, 20분 내지 80분 동안 끓여, 증류시켜 제조하는 것을 포함할 수 있다.In addition, the liver soy sauce according to the present invention, 20 to 40 parts by weight of salt with respect to 100 parts by weight of anchovy, and add 10 to 25 parts by weight of fruit including at least one of pears, figs, kiwi, papaya and pineapple, 6 After fermentation for a month or more to prepare anchovy sake, and after filtering only the liquid in the anchovy cabbage prepared, add kelp and onion, radish, pear, capsaicin sauce and paprika to the filtered anchovy solution, for 20 minutes to 80 minutes May include boiling and distilling.
본 발명에 의한 어간장 및 이의 제조 방법에서는 다음과 같은 효과가 있다. Fish liver and the method for producing the same according to the present invention has the following effects.
본 발명에 따른 어간장 및 이의 제조 방법에서는, 멸치에 소금과 함께 단백질 분해효소를 함유한 과일을 혼합하여 멸치액젓의 발효를 단축시킬 수 있는 효과가 있다.Fish liver and a method for producing the same according to the present invention, there is an effect that can shorten the fermentation of anchovy fish sauce by mixing the anchovy with fruit containing protease with salt.
또한, 멸치액과 다시마, 양파, 무, 배, 파프리카등을 혼합하여 끓여서 어간장을 제조하기 때문에, 어류에 부족한 다른 영양소를 함유할 수 있는 효과가 있다In addition, anchovies and kelp, onions, radishes, pears, paprika, etc. are mixed and boiled to make fish liver, which is effective in containing other nutrients lacking in fish.
또한, 어간장을 끓여서, 증류하므로, 어간장에서 나오는 특유의 발효향을 저감시켜, 소비자들의 향에 대한 거부감을 저하되기 때문에 구매력을 상승시킬 수 있는 효과가 있다.In addition, since the boiled soy sauce boils, and distilled, by reducing the unique fermentation aroma coming out of the fish liver, there is an effect that can increase the purchasing power because the objection to the flavor of consumers is reduced.
또한, 캡사이신 소스를 어간장에 첨가하여 어간장의 식감을 개선하여 소비자들의 구매력을 상승시킬 수 있는 효과가 있다.In addition, the capsaicin source is added to the liver soy sauce has the effect of improving the texture of the liver to increase the purchasing power of consumers.
또한, 배와 양파를 혼합하여, 어류에서 발생하는 기름을 분해시키거나, 흡수하여 제거할 수 있는 효과가 있다.In addition, by mixing pears and onions, there is an effect that can decompose or absorb the oil generated in the fish.
도 1은 본 발명의 실시예에 따른 어간장을 제조하는 방법을 나타내는 흐름도.1 is a flow chart illustrating a method of manufacturing liver liver according to an embodiment of the present invention.
이하, 본 발명에 의한 어간장 및 이의 제조방법의 바람직한 실시예를 첨부된 도면을 참고하여 상세하게 설명한다. 다만, 본 발명이 실시예들에 의해 제한되거나 한정되는 것은 아니다. 각 도면에 제시된 동일한 참조부호는 동일한 부재를 나타낸다.Hereinafter, with reference to the accompanying drawings a preferred embodiment of the liver and the method for producing the same according to the present invention will be described in detail. However, the present invention is not limited to or limited by the embodiments. Like reference symbols in the drawings denote like elements.
도 1은 본 발명의 실시예에 따른 어간장을 제조하는 방법을 나타내는 흐름도이다.1 is a flowchart illustrating a method of manufacturing liver liver according to an embodiment of the present invention.
우선, 멸치와 소금과 과일을 혼합할 수 있다.(S10)First, anchovy, salt and fruit can be mixed. (S10)
보다 구체적으로 멸치 100 중량부에 대비하여 소금 20 내지 40중량부, 단백질 분해효소를 함유한 과일 10 내지 25중량부를 혼합할 수 있다. 상기 소금이 20중량부 미만이면, 멸치에 고르게 염장되지 않아 멸치가 부패할 수도 있다. 반면 소금이 40중량부를 초과하면, 최종산물인 어간장의 염도가 지나치게 높아져, 식감이 저하될 수 있다.More specifically, 20 to 40 parts by weight of salt and 10 to 25 parts by weight of fruit containing protease may be mixed with respect to 100 parts by weight of anchovy. If the salt is less than 20 parts by weight, the anchovy may be spoiled because it is not evenly salted with the anchovy. On the other hand, if the salt exceeds 40 parts by weight, the salinity of the fish liver, the final product is too high, may reduce the texture.
또한, 상기 과일은 단백질 분해효소를 함유한 과일을 사용하는 것이 좋다. 단백질 분해효소로 인해, 멸치에 포함된 단백질 보다 신속하게 분해되면, 멸치 내에 소금의 침투가 용이하고, 이로 염장발효의 기간이 단축될 수 있다.In addition, the fruit may be a fruit containing a protease. Proteolytic enzymes, when degraded more quickly than proteins contained in anchovies, facilitate the penetration of salt into the anchovies, thereby shortening the duration of salt fermentation.
상기 단백질 분해효소를 함유한 과일로는 배, 무화과, 키위, 파파야 및 파인애플이 있고, 상기 과일 중 적어도 하나 이상을 포함할 수 있다.Fruits containing the protease include pears, figs, kiwis, papayas and pineapples, and may include at least one or more of the fruits.
그리고 상기 과일을 10중량부 미만으로 혼합하면, 과일의 단백질 분해효소와 멸치가 접촉하는 면이 작아지므로 발효를 단축시키기 어렵다. 반면, 과일을 25중량부 초과하여 혼합하면, 과일의 수분 때문에 액체가 증가하여, 염도를 저하시켜, 발효가 어려울 수도 있다.When the fruit is mixed in an amount less than 10 parts by weight, it is difficult to shorten the fermentation because the surface of the protease and anchovy of the fruit becomes smaller. On the other hand, when the fruit is mixed in excess of 25 parts by weight, the liquid increases due to the moisture of the fruit, lowering the salinity, it may be difficult to ferment.
그리고, 상기 멸치와 소금과 과일의 혼합물을 발효시켜 멸치액젓을 제조할 수 있다. (S20)And, the fermentation of the anchovy, salt and fruit mixture can be prepared anchovy sake. (S20)
보다 구체적으로, 멸치와 소금과 과일의 혼합물을 밀폐용기에 담아, 6개월 이상 숙성시키면, 발효되고, 멸치액젓이 제조될 수 있다. 상기 멸치와 소금과 과일의 혼합물의 발효는 일반적인 방법대로 진행할 수도 있고, 온도 및 습도등을 조절할 수 있는 저장고를 이용하거나, 실온 상태에서 직사광선을 피한 장소를 선택하여 보관할 수도 있다.More specifically, anchovy, salt and fruit mixture in a sealed container, aged for 6 months or more, fermentation, anchovy sake can be prepared. Fermentation of the mixture of anchovy, salt and fruit may proceed as usual, using a reservoir to control temperature and humidity, or may be stored at room temperature away from direct sunlight.
그리고, 상기 멸치액젓에서 액상만 여과할 수 있다. (S30)In addition, only the liquid phase may be filtered from the anchovy salt sauce. (S30)
상기 여과는 일반적인 체 또는 거름망으로 이용하여 젓갈인 고체와 액젓인 액상을 분리할 수 있다.The filtration may be used as a general sieve or strainer to separate the salted solid and the fish liquid.
그리고, 상기 여과된 멸치액에 첨가물을 혼합할 수 있다. (S40)Then, an additive may be mixed with the filtered anchovy liquid. (S40)
보다 구체적으로, 상기 멸치액젓에서 여과된 멸치액 100중량부에 대하여, 첨가물 1 내지 22.5중량부로 혼합하여 멸치액혼합물을 제조할 수 있다. 상기 첨가물을 1중량부 미만으로 혼합되면, 첨가물의 양이 지나치게 적어서, 첨가물의 효능을 멸치액에 포함시키기 어려울 수 있다. 반면, 상기 첨가물이 22.5중량부를 초과하여 혼합되면, 첨가물이 멸치액에 과도하게 함유되어, 멸치액의 식감을 저하시킬 수 있다.More specifically, the anchovy liquid mixture may be prepared by mixing 1 to 22.5 parts by weight of the additives with respect to 100 parts by weight of the anchovy liquid filtered from the anchovy fish sauce. When the additive is mixed at less than 1 part by weight, the amount of the additive may be too small, making it difficult to include the efficacy of the additive in the anchovy solution. On the other hand, when the additive is mixed in excess of 22.5 parts by weight, the additive is excessively contained in the anchovy liquid, it may reduce the texture of the anchovy liquid.
상기 첨가물은 양파, 무, 배 및 파프리카 중에서 적어도 하나 이상 선택하고, 다시마와 캡사이신 소스를 혼합할 수 있다.The additive may be selected from at least one of onion, radish, pear and paprika, and may be mixed with kelp and capsaicin sauce.
상기 첨가물의 양파와 무와 배는 멸치에서 분해된 기름성분을 흡착 또는 분해하여, 식감을 상승 시킬 수 있다. 또한 양파는 특유의 맛으로, 어간장을 달게 해줄 수 있고, 무는 청량감을 줄 수도 있고, 배는 청량감과 당도를 높일 수 있어, 어간장의 식감을 상승 시킬 수 있다. Onions, radishes and pears of the additives can increase the texture by adsorbing or decomposing oil components decomposed in anchovy. In addition, onions have a unique taste, which can sweeten the liver, radish can give a refreshing feeling, and pears can increase the cooling and sweetness of the liver, which can increase the texture of the liver.
또 다른 상기 첨가물의 파프리카는 멸치에 부족한 미네랄과 영양소를 포함하고 있고, 어간장의 감칠맛을 강화시킬 수 있다.Another additive of paprika contains minerals and nutrients insufficient for anchovy, and can enhance the rich taste of the liver.
상기 다시마는 어간장의 감칠맛을 향상시켜 주며, 다시마에 포함된 칼륨은, 어간장의 나트륨을 몸 밖으로 배출되게 하여, 나트륨의 흡수를 저감시켜 줄 수 있다. 또한, 알긴산 등으로 콜레스테롤을 저하시킬 수 있다.The kelp improves the savory taste of the liver, and potassium contained in the kelp may cause sodium of the liver to be discharged out of the body, thereby reducing the absorption of sodium. In addition, cholesterol can be lowered by alginic acid or the like.
상기 캡사이신 소스는 특유의 매운 맛으로 어간장에서 배출되는 생선비린내 등을 저감시키고, 식감을 향상시킬 수 있다.The capsaicin sauce can reduce the fish smell of fish, etc. discharged from the liver with a unique spicy taste, it can improve the texture.
상기 첨가물에 대한 혼합비율은 기호에 따라 조절할 수 있으며, 보다 바람직하기로는, 다시마 1 중량부에 대하여, 양파, 무, 배 및 파프리카 중에서 적어도 하나 이상을 1내지 5중량부로, 캡사이신 소스를 0.01 내지 0.4 중량부로 혼합할 수 있다. The mixing ratio of the additives can be adjusted according to preference, and more preferably, 1 to 5 parts by weight of at least one of onion, radish, pear and paprika, 1 to 5 parts by weight, capsaicin source 0.01 to 0.4 It can mix by weight part.
상기 양파, 무, 배 및 파프리카 중에서 적어도 하나 이상이 1중량부 미만으로 첨가되면, 상기 양파, 무, 배 및 파프리카 중에서 적어도 하나에 대한 효과를 멸치액에 충분히 포함시키기 어려울 수 있다. 반면, 상기 양파, 무, 배 및 파프리카 중에서 적어도 하나 이상이 5중량부를 초과하여 첨가되면, 각 성분이 포함하고 있는 수분이 멸치액에 과도하게 함유되어, 멸치액의 식감을 저하시킬 수 있다.If at least one or more of the onions, radishes, pears and paprika is added in less than 1 part by weight, it may be difficult to sufficiently include an effect on at least one of the onions, radishes, pears and paprika in the anchovy solution. On the other hand, when at least one or more of the onions, radishes, pears and paprika is added in excess of 5 parts by weight, the moisture contained in each component is excessively contained in the anchovy liquid, it may reduce the texture of the anchovy liquid.
또한, 캡사이신 소스가 0.01중량부 미만으로 첨가되면, 상기 캡사이신 소스의 매운 맛이 어간장에 구현되기 어려울 수 있다. 반면, 캡사이신 소스가 0.4중량부를 초과하여 혼합되면, 캡사이신 소스에서 나오는 특유의 향과 맛으로 어간장의 식감을 저하시킬 수 있다.In addition, if the capsaicin source is added less than 0.01 parts by weight, it may be difficult to implement the pungent taste of the capsaicin source in the liver. On the other hand, if the capsaicin source is mixed in excess of 0.4 parts by weight, the texture and taste of the liver may be reduced by the unique aroma and taste coming out of the capsaicin source.
그리고, 상기 멸치액과 첨가물을 가열할 수 있다.(S50)In addition, the anchovy liquid and the additive may be heated.
보다 구체적으로, 상기 멸치액과 첨가물을 혼합한 멸치액첨가물을 20분 내지 80분 동안 끓일 수 있다. 상기 증류를 통해, 멸치액첨가물에 포함되어 있던 불순물등을 제거할 수 있고, 멸치액에서 배출될 수 있는 특유의 향을 일부 저감시켜, 식감을 향상시킬 수 있다.More specifically, the anchovy liquid additives mixed with the anchovy liquid and the additive may be boiled for 20 minutes to 80 minutes. Through the distillation, it is possible to remove impurities and the like contained in the anchovy liquid additives, and to reduce some of the peculiar aromas that can be discharged from the anchovy liquid, thereby improving the texture.
그리고, 상기 가열한 멸치액 100중량부에 대하여 청매실 10 내지 20중량부를 첨가하여 발효시켜 어간장을 제조할 수 있다. 상기 청매실을 당분과 미네랄, 기타 영양소에 의해 어간장의 풍미가 향상되고, 발효시 보관도 보다 용이할 수 있다.In addition, 10 to 20 parts by weight of the fresh apricots may be added to 100 parts by weight of the heated anchovy solution to ferment the liver. The flavor of the liver is improved by the sugar, minerals, and other nutrients, and may be more easily stored during fermentation.
청매실이 10중량부 미만으로 첨가되면, 청매실의 당분과 미네랄이 소량만 멸치액에 포함되어, 최종산물인 어간장에 풍미를 향상시키기 어려울 수 있다. 반면, 청매실이 20중량부를 초과하여 첨가되면, 청매실의 맛과 향이 강해져서, 어간장의 식감이 저하되고, 청매실의 산도로 어간장의 산도가 급격히 상승하여, 발효가 용이하기 어려울 수 있다.
<실시예>
멸치 100g에 소금 30g을 혼합하고 배, 무화과, 키위, 파파야 및 파인애플 중에서 적어도 하나 이상을 포함한 과일 20g을 첨가한 뒤, 6개월 이상 발효시켜 멸치액젓을 제조한다. 상기 제조된 멸치액젓에서 액체만 여과한 후, 상기 여과된 멸치액에 첨가물 5g을 혼합하고, 20분 내지 80분 동안 끓인 뒤, 상기 끓인 멸치액에 청매실 15g을 첨가하여 발효시켜 어간장을 제조한다.
이상과 같이 본 발명의 일실시예는 비록 한정된 실시예와 도면에 의해 설명되었으나, 본 발명의 일실시예는 상기 설명된 실시예에 한정되는 것은 아니며, 이는 본 발명이 속하는 분야에서 통상의 지식을 가진 자라면 이러한 기재로부터 다양한 수정 및 변형이 가능하다. 따라서, 본 발명의 일실시예는 아래에 기재된 특허청구범위에 의해서만 파악되어야 하고, 이의 균등 또는 등가적 변형 모두는 본 발명 사상의 범주에 속한다고 할 것이다.
When less than 10 parts by weight of the fresh plums are added, only a small amount of sugar and minerals of the blue plums may be included in the anchovy solution, it may be difficult to improve the flavor of the final fish liver. On the other hand, when more than 20 parts by weight of the blue plum is added, the taste and aroma of the blue plum is stronger, the texture of the fish liver is lowered, the acidity of the liver is sharply increased to the acidity of the blue plum, so that fermentation may be difficult.
<Examples>
100 g of anchovy is mixed with 30 g of salt, 20 g of fruit including at least one of pears, figs, kiwi, papaya and pineapple is added, followed by fermentation for 6 months to prepare anchovy sauce. After filtering only the liquid in the prepared anchovy sauce, 5g of the additives were mixed with the filtered anchovy, boiled for 20 minutes to 80 minutes, and 15g of fresh anchovy was added to the boiled anchovy to prepare fermented soy sauce.
Although one embodiment of the present invention as described above has been described by a limited embodiment and drawings, one embodiment of the present invention is not limited to the above-described embodiment, which is a general knowledge in the field of the present invention Those having a variety of modifications and variations are possible from these descriptions. Accordingly, it is to be understood that one embodiment of the present invention should be understood only by the appended claims, and all equivalent or equivalent variations thereof are included in the scope of the present invention.
삭제delete
Claims (5)
상기 멸치혼합물을 6개월 이상 숙성하여 발효시키는 멸치액젓 제조 단계;
상기 제조된 멸치액젓에서 액체만 걸러내는 멸치액젓 여과 단계;
상기 여과된 멸치액에 첨가물을 혼합하는 멸치액혼합물 제조 단계; 및
상기 멸치액혼합물을 20분 내지 80분 동안 끓여서 제조하는 멸치액 가열 단계;
상기 가열한 멸치액 100중량부에 대하여 청매실 10 내지 20중량부를 첨가하여 발효시키는 멸치액 발효 단계
를 포함하는 것을 특징으로 하는 어간장 제조 방법.Anchovy mixture manufacturing step of mixing 20 to 40 parts by weight of salt, 10 to 25 parts by weight of fruit containing proteolytic enzyme with respect to 100 parts by weight of anchovy;
Anchovy sake brewing step of fermenting the anchovy mixture for 6 months or more;
Anchovy sake filtration step of filtering only the liquid from the prepared anchovy sake;
Anchovy liquid mixture manufacturing step of mixing an additive to the filtered anchovy liquid; And
Anchovy liquid heating step of preparing the anchovy liquid mixture by boiling for 20 to 80 minutes;
Anchovy solution fermentation step of fermentation by adding 10 to 20 parts by weight of the fresh plums per 100 parts by weight of the heated anchovy solution
Fish liver manufacturing method comprising a.
상기 멸치혼합물 제조 단계에서,
상기 단백질 분해효소를 함유한 과일은, 배, 무화과, 키위, 파파야 및 파인애플 중에서 적어도 하나 이상을 포함하는 것을 특징으로 하는 어간장 제조 방법.The method of claim 1,
In the anchovy mixture manufacturing step,
The fruit containing the proteolytic enzyme, liver liver manufacturing method characterized in that it comprises at least one of pear, fig, kiwi, papaya and pineapple.
상기 멸치액혼합물 제조 단계에서,
상기 여과된 멸치액과 상기 첨가물은, 상기 여과된 멸치액 100중량부에 대하여, 첨가물 1 내지 22.5중량부로 혼합하는 것을 특징으로 하는 어간장 제조 방법.The method of claim 1,
In the anchovy liquid mixture manufacturing step,
Said filtered anchovy liquid and said additive are mixed with an additive 1-22.5 weight part with respect to 100 weight part of said filtered anchovy liquids.
상기 멸치액혼합물 제조 단계에서,
상기 첨가물은 양파, 무, 배 및 파프리카 중에서 적어도 하나 이상 선택하고, 다시마와 캡사이신 소스를 혼합하는 것을 특징으로 하는 어간장 제조 방법.The method of claim 1,
In the anchovy liquid mixture manufacturing step,
Said additive is at least one selected from onions, radishes, pears and paprika, liver method for producing soy sauce characterized in that the mixture of kelp and capsaicin sauce.
배, 무화과, 키위, 파파야 및 파인애플 중에서 적어도 하나 이상을 포함한 과일 10 내지 25중량부를 첨가한 뒤, 6개월 이상 발효시켜 멸치액젓을 제조하고,
상기 제조된 멸치액젓에서 액체만 여과한 후, 상기 여과된 멸치액에 첨가물을 혼합하고, 20분 내지 80분 동안 끓인 뒤, 상기 끓인 멸치액에 청매실 첨가하여 발효시켜, 제조하는 것을 특징으로 하는 어간장.
20 to 40 parts by weight of salt is mixed with 100 parts by weight of anchovy,
10 to 25 parts by weight of fruit including at least one of pears, figs, kiwis, papayas and pineapples is added, followed by fermentation for at least 6 months to prepare anchovy broth.
After filtering only the liquid in the prepared anchovy sake, the additives are mixed with the filtered anchovy, boiled for 20 minutes to 80 minutes, and added to the boiled anchovy liquid added to the fermented soy sauce, characterized in that the liver .
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Cited By (5)
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KR101652456B1 (en) * | 2015-03-06 | 2016-08-30 | 박종엽 | Method of manufacturing fish soy sauce |
KR101790730B1 (en) * | 2015-05-07 | 2017-11-02 | 하상희 | Preparation Method of Dried Cured Fish |
KR101943496B1 (en) * | 2018-02-20 | 2019-04-17 | (주) 엄다종합식품 | Manufacturing method of fish sauce and fish sauce thereby the same that |
KR102185747B1 (en) * | 2020-03-11 | 2020-12-02 | 주식회사 순수 | Menufacturing method of self-fermented fish sauce |
KR20220077661A (en) | 2020-12-02 | 2022-06-09 | 박선아 | Method for manufacturing fish soy sauce containing bellflower extract and plum extract |
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KR101652456B1 (en) * | 2015-03-06 | 2016-08-30 | 박종엽 | Method of manufacturing fish soy sauce |
KR101790730B1 (en) * | 2015-05-07 | 2017-11-02 | 하상희 | Preparation Method of Dried Cured Fish |
KR101943496B1 (en) * | 2018-02-20 | 2019-04-17 | (주) 엄다종합식품 | Manufacturing method of fish sauce and fish sauce thereby the same that |
KR102185747B1 (en) * | 2020-03-11 | 2020-12-02 | 주식회사 순수 | Menufacturing method of self-fermented fish sauce |
KR20220077661A (en) | 2020-12-02 | 2022-06-09 | 박선아 | Method for manufacturing fish soy sauce containing bellflower extract and plum extract |
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