KR101690836B1 - Soy sauce for salad and the manufacture Method - Google Patents
Soy sauce for salad and the manufacture Method Download PDFInfo
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- KR101690836B1 KR101690836B1 KR1020140149307A KR20140149307A KR101690836B1 KR 101690836 B1 KR101690836 B1 KR 101690836B1 KR 1020140149307 A KR1020140149307 A KR 1020140149307A KR 20140149307 A KR20140149307 A KR 20140149307A KR 101690836 B1 KR101690836 B1 KR 101690836B1
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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
- 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
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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
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- Soy Sauces And Products Related Thereto (AREA)
Abstract
본 발명은 무침과 샐러드용 맛 간장 소스 및 그 제조방법에 관한 것으로, 물 8리터에 양념 100중량부에 대하여 마늘 9~13중량부, 대파 20~25중량부, 우엉 3~4중량부, 표고버섯 30~40중량부, 멸치 3~7중량부, 다시마 2~5중량부를 투입하여 끓인 후, 건더기를 걸러내어 추출액을 얻는 단계; 상기 추출액을 얻는 단계에서 얻은 추출액에 정종 0.5~0.8중량부와 올리고당 1.0~1.5중량부 및 식초 3.0~5.0중량부를 추가 투입하고 8분~12분 동안 끓여주어 농축액을 제조하는 단계; 상기 농축액을 제조하는 단계에서 추출한 농축액과 양조간장을 각각 동일 중량비로 혼합하여 8분~12분 동안 끓여주어 간장을 제조하는 단계; 를 포함한다.The present invention relates to a flavored soy sauce for non-salted and salads and a method of producing the same, wherein 8 liters of water is mixed with 100 parts by weight of seasoning, 9 to 13 parts by weight of garlic, 20 to 25 parts by weight of coriander, 3-4 parts by weight of burdock, 30 to 40 parts by weight of mushroom, 3 to 7 parts by weight of anchovy and 2 to 5 parts by weight of seaweed are boiled and then boiled and filtered to obtain an extract; Adding 0.5 to 0.8 parts by weight of the seed, 1.0 to 1.5 parts by weight of the oligosaccharide and 3.0 to 5.0 parts by weight of the vinegar to the extract obtained in the step of obtaining the extract, and boiling for 8 to 12 minutes to prepare a concentrate; Mixing the concentrate extracted from the concentrate and the brewed soy sauce at the same weight ratio and boiling for 8 to 12 minutes to prepare a soy sauce; .
Description
본 발명은 무침과 샐러드용 맛 간장 소스 및 그 제조방법에 관한 것이다.
The present invention relates to a flavored soy sauce for non-salted and salads and a method for producing the same.
일반적으로 간장은 음식의 간을 맞추는 기본양념으로 짠맛 단맛 감칠맛 등이 복합된 독특한 맛과 함께 특유의 향을 지니고 있다.In general, soy sauce is a basic spice that matches the liver of food, and has a unique flavor with unique taste combined with salty sweetness and richness.
간장은 농도에 따라 진간장, 중간장, 묽은 간장으로 나눌 수 있다. 이것은 각각 짠맛 단맛의 정도와 빛깔이 다르므로 음식에 따라 쓰이는 용도가 각기 다르다. Soy sauce can be divided into soy sauce, medium sauce, and dilute soy sauce depending on the concentration. Each of these has different flavors of salty sweetness and different colors.
담근 햇수가 12년 정도 되는 묽은 간장은 국을 끓이는 데 쓰이고, 담근 지3~4년 정도 된 중간장은 찌개나 나물을 무치는 데 쓰이며, 담근 햇수가 5년 이상 된 진간장은 맛이 달고 색이 진하여 약식(藥食)이나 전복초(全鰒炒) 등을 만드는데 쓰인다. A medium-sized soy sauce that has been dipped for about 12 years is used to boil the soup. A medium-sized soup, which has been dipped for 3 to 4 years, is used to prevent stews and herbs. It is used to make medicinal food or whole-fried rice.
제조방법에 따른 간장의 종류를 보면, 양조간장은 대두 등 곡류에 누룩균을 배양하여 발효, 숙성시킨 간장이고, 한식간장(집간장, 전통간장)은 메주를 주원료로 발효 숙성시켜 만든 간장이며, 산분해 간장은 단백질 원료를 산으로 분해하여 만든 간장이며, 혼합간장은 양조간장에 산분해 간장을 혼합하여 만든 간장으로 화학간장이라고 할 수 있다.As for the kinds of soy sauce according to the manufacturing method, brewed soy sauce is fermented and aged soy sauce by cultivating mung bean germ in cereals such as soybean, and soy sauce made by fermentation aging of main fermented soy sauce (house soy sauce, traditional soy sauce) Decomposed liver is a soy sauce made by decomposing protein raw materials into acid. Mixed soy sauce is made by mixing acid-decomposed soy sauce with brewed soy sauce.
용도에 따른 분류를 보면, 한식간장은 국, 탕 등에 사용하며, 양조간장과 진간장은 주로 조림, 볶음, 찍어먹는 용도로 사용한다.According to the classification according to the use, the Korean style soy sauce is used for soup and soup, and the brewed soy sauce and soy sauce paste are mainly used for boiling, roasting, dipping and eating.
한편, 음식 조리 시에 간을 맞추기 위해서는 소금이나 간장을 사용하며, 이에 더불어 맛을 더하기 위해서 파, 마늘, 양파 등의 각종 양념과 조미료 등의 부재료를 첨가시킨다. 따라서 음식의 조리 시 각종 양념이나 조미료를 별도로 준비하여야 하는 번거로움과 함께 그 각각의 첨가비율의 산정이 쉽지 않은 문제점이 있으며, 조리시간이 길어지게 되는 단점이 있다.On the other hand, salt or soy sauce is used to match the liver when cooking food, and various ingredients such as seasoning and seasoning such as par, garlic, and onion are added in order to add flavor. Therefore, it is troublesome to prepare various seasonings and seasonings separately when cooking food, and it is difficult to calculate the respective addition ratios, and there is a drawback in that the cooking time is prolonged.
그리고, 기존 시판 간장의 경우 염도가 18~19%로 매우 높은 편이어서 건강식으로서 문제가 있으며, 최근의 저염식 트렌드에도 부합하지 않는 측면이 있다.In the case of conventional commercial soy sauce, salinity is as high as 18 ~ 19%, which is problematic as a health food and does not meet the recent low salt trend.
또한 기존의 향신간장, 또는 조림간장의 형태로 시판되는 맛간장의 경우는 염도가 여전히 높거나 화학적 합성첨가물의 혼입으로 건강식을 추구하는 소비자의 니즈를 만족시키지 못하는 측면이 있다.
In addition, in the case of the conventional flavored soy sauce sold in the form of soy sauce or boiled soy sauce, the salinity is still high or the incorporation of the chemical synthesis additive does not satisfy the needs of consumers seeking healthy food.
따라서, 본 발명은 제철에 나는 신선한 자연재료를 혼입하여 조미료와 간장 기능을 동시에 할 수 있으며, 화학 첨가물을 혼입함이 없이 천연 조미료 맛을 낼 수 있도록 하는 맛 간장을 제공하고자 하는데 있다.
Accordingly, it is an object of the present invention to provide a flavored soy sauce which can mix seasoning and fresh natural ingredients in the season, so that the seasoning and the soy sauce function can be performed at the same time, and the natural seasoning taste can be obtained without mixing chemical additives.
이러한 목적을 효과적으로 달성하기 위하여 본 발명은 물 8리터에 양념 100중량부에 대하여 마늘 12~14중량부, 대파 25~30중량부, 우엉 12~14중량부, 표고버섯 38~45중량부, 멸치 6~8중량부, 다시마 3~5중량부를 투입하여 끓인 후, 건더기를 걸러내어 추출액을 얻는 단계; 상기 추출액을 얻는 단계에서 얻은 추출액에 정종 0.5~0.8중량부와 올리고당 1.0~1.5중량부 및 식초 3.0~5.0중량부를 추가 투입하고 8분~12분 동안 끓여주어 농축액을 제조하는 단계; 상기 농축액을 제조하는 단계에서 추출한 농축액과 양조간장을 각각 동일 중량비로 혼합하여 8분~12분 동안 끓여주어 간장을 제조하는 단계; 를 포함하며, 상기 추출액을 얻는 단계는 강한 불에서 가열하여 끓어 오르면, 내용물이 1/2로 줄어들 때까지 7시간~8시간 동안 중약불로 끓여주는 것을 특징으로 한다. In order to achieve this object effectively, the present invention is characterized in that 8 liters of water contains 12 to 14 parts by weight of garlic, 25 to 30 parts by weight of garlic, 12 to 14 parts by weight of burdock, 38 to 45 parts by weight of shiitake, 6 to 8 parts by weight and 3 to 5 parts by weight of seaweed are boiled, boiled, and then filtered to obtain an extract; Adding 0.5 to 0.8 parts by weight of the seed, 1.0 to 1.5 parts by weight of the oligosaccharide and 3.0 to 5.0 parts by weight of the vinegar to the extract obtained in the step of obtaining the extract, and boiling for 8 minutes to 12 minutes to prepare a concentrate; Mixing the concentrate extracted from the concentrate and the brewed soy sauce at the same weight ratio and boiling for 8 to 12 minutes to prepare a soy sauce; Wherein the step of obtaining the extract is characterized by boiling in a strong fire for boiling for 7 to 8 hours until the content is reduced to 1/2.
한편, 본 발명의 실시예에 따른 무침과 샐러드용 맛 간장 소스는 물 8리터에 양념 100중량부에 대하여 마늘 4~6중량부, 대파 8~10중량부, 양파 12~15중량부, 무 16~20중량부, 당근 8~10중량부, 생강 2~4중량부, 통후추 0.5~0.8중량부, 우엉 4~6중량부, 표고버섯 12~15중량부, 멸치 2~3중량부, 다시마 1.1~1.5중량부, 북어 2~3중량부, 사과 12~15중량부, 배 15~18중량부를 넣고 센불로 가열하여 끓어 오르기 시작하면, 중불로 약 5~8시간 끓여 제조된 추출액 100중량부에 정종 0.5~0.8중량부와, 올리고당 1.0~1.5중량부와, 식초 3.0~5.0 중량부를 투입하여 농축액을 제조한 다음, 상기 농축액과 양조간장을 1:1중량비로 혼합하고 끓여 제조될 수 있다.
On the other hand, according to the embodiment of the present invention, 8 liters of water and 8-10 liters of water are mixed with 4 to 6 parts by weight of garlic, 8 to 10 parts by weight of garlic, 12 to 15 parts by weight of onion, 20 to 40 parts by weight of anchovies, 2 to 3 parts by weight of anchovies, 10 to 20 parts by weight of carrots, 8 to 10 parts by weight of carrots, 2 to 4 parts by weight of ginger, 0.5 to 0.8 parts by weight of citrus fruits, 4-6 parts by weight of burdock, , 2 to 3 parts by weight of bean curd, 12 to 15 parts by weight of apple, and 15 to 18 parts by weight of pear are added to the mixture, and the mixture is heated to high temperature with boiling. When boiling is started, 100 parts by weight of the extract 0.5 to 0.8 parts by weight of a syrup, 1.0 to 1.5 parts by weight of an oligosaccharide, and 3.0 to 5.0 parts by weight of a vinegar to prepare a concentrate. The concentrate and the brewed soy sauce are mixed and boiled at a weight ratio of 1: 1.
따라서, 본 발명에 의한 제조방법으로 제조된 무침과 샐러드용 맛 간장 소스는 처음 제조공정에서부터 화학 첨가물의 첨가없이 천연의 조미료 향을 느낄 수 있는 친환경 웰빙 맛 간장 소스를 제공할 수 있다.Accordingly, the flavored soy sauce sauce prepared by the method of the present invention can provide an environmentally-friendly well-being flavored sauce sauce that can feel the natural seasoning flavor without adding the chemical additives from the initial manufacturing process.
또한, 본 발명에 의한 무침과 샐러드용 맛 간장 소스는 맛과 향이 아주 풍부하고 염도와 당도가 높지 않으므로 각종 샐러드나 무침요리에 사용할 수 있게 된다.
In addition, the flavored soy sauce sauce according to the present invention is very rich in taste and flavor, and is not high in salinity and sugar content, so that it can be used in various salads and non-cooked dishes.
이하, 본 발명의 바람직한 실시예를 상세히 설명한다. 또한, 본 발명을 설명함에 있어, 관련된 공지 구성 또는 기능에 대한 구체적인 설명이 본 발명의 요지를 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명은 생략한다. 또한, 이하에서 본 발명의 바람직한 실시예를 설명할 것이나, 본 발명의 기술적 사상은 이에 한정하거나 제한되지 않고 당업자에 의해 변형되어 다양하게 실시될 수 있음은 물론이다.
Hereinafter, preferred embodiments of the present invention will be described in detail. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. In addition, the preferred embodiments of the present invention will be described below, but it is needless to say that the technical idea of the present invention is not limited thereto and can be variously modified by those skilled in the art.
이하에서는 본 발명의 바람직한 실시예를 상세히 설명한다. Hereinafter, preferred embodiments of the present invention will be described in detail.
본 발명에 의한 무침과 샐러드용 맛 간장 소스의 제조방법은 a) 물 8리터에 양념 100중량부에 대하여 마늘 12~14중량부, 대파 25~30중량부, 우엉 12~14중량부, 표고버섯 38~45중량부, 멸치 6~8중량부, 다시마 3~5중량부를 투입하여 끓인 후, 건더기를 걸러내어 추출액을 얻는다. ((a)단계) A method of preparing a delicious soy sauce for salting and salting according to the present invention comprises the steps of: a) mixing 8 liters of water with 12 to 14 parts by weight of garlic, 25 to 30 parts by weight of garlic, 12 to 14 parts by weight of burdock, 38 to 45 parts by weight of anchovies, 6 to 8 parts by weight of anchovies and 3 to 5 parts by weight of seaweed are boiled, and then the mixture is filtered to obtain an extract. (step (a)),
그리고, 상기 (a)단계에서는 양념 100중량부에 대하여 양파 27~35중량부, 무 33~40중량부, 당근 20~25중량부, 생강 7~10중량부, 통후추 1~3중량부, 북어 6~10중량부, 사과 27~중량부 및 배 12~16중량부 중 적어도 어느 하나를 선택적으로 추가할 수 있다. In the step (a), 27 to 35 parts by weight of onion, 33 to 40 parts by weight of carrot, 20 to 25 parts by weight of carrot, 7 to 10 parts by weight of ginger, 1 to 3 parts by weight of pepper, 6 to 10 parts by weight of apple, 27 to 10 parts by weight of apple, and 12 to 16 parts by weight of apple can be selectively added.
(a)단계의 추출액을 얻는 단계는 강한 불에서 물과 재료를 가열하여 끓어오르면, 내용물이 1/2로 줄어들 때까지 7시간 ~ 8시간 동안 중약불로 끓여주어 추출물을 제조한다. 추출물을 추출하는 방식은 진공추출기를 이용한 진공증착 방법을 사용하는 것이므로 일반 가정에서 추출액을 얻기 위해 물과 양념을 가열하는 경우 가열시간이 더 걸릴 수 있다. The step of obtaining the extract of step (a) is a step of boiling the water and the material in a strong fire and boiling for 7 to 8 hours until the content is reduced to 1/2, thereby preparing an extract. The method of extracting the extract is to use a vacuum deposition method using a vacuum extractor, so it may take longer time to heat water and seasoning to obtain the extract in a household.
(a)단계에서 마늘, 대파, 양파, 무, 당근, 생강, 후추를 재료로 이용하는 것은 항균, 살균작용 및 항산화 작용과 향신료 기능을 위한 것이고, 우엉, 표고버섯, 멸치, 다시마, 북어를 재료로 이용하는 것은 각 재료의 항암작용 및 영양과 천연 조미료로서의 감칠맛 기능을 위한 것이며, 사과와 배 등은 풍미를 내기 위한 것임을 밝혀두고자 한다.In step (a), garlic, green onion, onion, radish, carrot, ginger and pepper are used as materials for antibacterial, antiseptic, antioxidant and spice functions and include burdock, shiitake mushroom, It is intended to reveal that the use of each ingredient is for the anticancer action and nutrition and the richness function as natural seasoning, and apples and pears are for flavor.
또한 (a)단계(추출액을 얻는 단계)에서 얻은 추출액에 대하여 정종 0.5~0.8 중량부와 올리고당 1.0 ~ 1.5 중량부 및 식초 3.0 ~ 5.0 중량부를 추가 투입하여 한소끔 끓여주어 농축액을 제조한다. ((b)단계) 여기서, 한소끔이라는 의미는 물이나 액체 따위가 한 번 부르르 끓어오르는 모양을 나타내는 것으로, 육수와 정종 및 올리고당, 식초를 혼합하여 한번 끓어오를 때까지 가열시키는 것이다. 0.5 to 0.8 parts by weight of the seeds, 1.0 to 1.5 parts by weight of the oligosaccharide and 3.0 to 5.0 parts by weight of the vinegar are further added to the extract obtained in the step (a) (step of obtaining the extract) to boil the mixture slightly to prepare a concentrate. (Step (b)) Here, the term "slightly" refers to a state in which water or liquid is once boiled up. The mixture is mixed with broth, syrup, oligosaccharide and vinegar and heated until boiling.
(b)단계에서 정종과 올리고당을 사용하는 이유는 비린내와 잡내를 잡고 풍미를 돋우기 위한 것이며, 식초(Vinegar)는 신맛이 나고 젖산을 분해하는 기능을 하는 것인데, 식초를 투입하는 주 원인은 본 발명에 의하여 제조되는 맛간장 소스를 각종 무침 및 샐러드용으로 식용할 수 있도록 하기 위함이다. In step (b), the reason for using the seeds and oligosaccharides is to catch fish and catch the fish, and vinegar is sour and decomposes lactic acid. So that the sauce can be edible for a variety of seasonings and salads.
농축액을 제조하는 (b)단계에서 추출한 농축액과 양조간장(대두 등 곡류에 누룩균을 배양, 발효시켜 숙성시킨 간장)을 동일한 비율로 혼합하여 한소끔 끓여주어 본 발명에 의한 맛 간장을 제조한다. ((c)단계) 상기 단계도 끓이는 시간은 8분 내지 12분이 바람직하다.The concentrate extracted in the step (b) for producing the concentrate is mixed with the brewed soy sauce (soy sauce such as soy sauce, soy sauce or the like, soy sauce such as soy sauce) cultivated and fermented and aged in the same ratio and boiled to prepare a flavored soy sauce according to the present invention. (Step (c)) The boiling time is preferably 8 to 12 minutes.
여기서, 상기 (c)단계의 양조간장은 TN 1,5 이상의 양조간장이라는 것을 밝혀두고자 한다. (상기 TN이라는 것은 콩 단백질이 발효되면서 생성되는 아미노산 함량을 말하며, TN이 높을수록 더욱 깊고 풍부한 맛을 내는 고급간장이다.)
Here, it is found out that the brewed soy sauce in the step (c) is brewed soy sauce having a TN of 1,5 or more. (TN refers to the amino acid content produced by fermentation of soybean protein, and higher TN is a more advanced and richer flavor.)
이하에서는 구체적인 실시 예를 설명하기로 한다. 이하의 실시 예 1, 2 및 3은 상기와 같은 제조방법을 통하여 실제로 맛 간장을 제조한 예인 것이다.
Hereinafter, specific embodiments will be described. Examples 1, 2 and 3 below are examples of actually producing a flavored soy sauce through the above-described production method.
[실시 예 1][Example 1]
양념인 마늘 100g, 대파 200g, 양파 300g, 무 400g, 당근 200g, 생강 60g, 통후추 13g, 우엉 100g, 표고버섯 300g, 멸치 50g, 다시마 30g, 북어 50g, 사과 300g, 배 400g을 혼합하여 손질하고 세척한 후에, 추출기에 물 8리터를 붓고 상기 재료들을 모두 혼합하여 센 불에서 끓이다가 끓어오르면, 약불로 줄여서 7시간 이상 끓여서 수분이 4리터 이하가 되면 불을 끄고 내용물을 체에 걸러 건더기를 걸러내어 농축액을 솥에 넣어, 정종 150ml와 올리고당 150ml, 식초 150ml를 넣어 한소끔 끓여주어 농축액을 제조하였다. It is mixed and cleaned by mixing 100g of garlic, 100g of garlic, 200g of onion, 400g of radish, 200g of carrot, 60g of ginger, 13g of burdock, 100g of shiitake mushroom, 300g of anchovy, 50g of anchovy, 30g of kelp, After pouring 8 liters of water into the extractor, mix all of the above ingredients, boil it in boiling water, boil it, boil it for about 7 hours or less, and when the water becomes less than 4 liters, turn off the light and filter the contents. The concentrate was put into a kettle, 150 ml of the spermicide, 150 ml of the oligosaccharide and 150 ml of the vinegar were added to boil the mixture to prepare a concentrate.
이와 같이 추출한 농축액과 동일한 중량부의 양조간장(메주를 발효, 숙성한 후에 가공한 간장)을 배합하여 한소끔 끓여주어 실시 예 1의 맛 간장 소스를 제조하였다.
The soy sauce sauce of Example 1 was prepared by adding the brewed soy sauce (soy sauce prepared by fermenting and aging meju), which was the same as the concentrate thus obtained, and boiling it slightly.
[실시 예 2][Example 2]
마늘 120g, 대파 200g, 양파 300g, 무 420g, 당근 200g, 생강 60g, 통후추 8g, 우엉 100g, 표고버섯 300g, 멸치 50g, 다시마 30g, 북어 50g, 사과 260g, 배 400g을 혼합하여 손질하고 세척한 후에, 추출기에 물을 붓고 상기 재료들을 모두 혼합하여 센 불에서 끓이다가 끓어오르면 중약불로 줄여서 7시간 이상 끓여서 추출액이 4리터 이하가 되면 불을 끄고 내용물을 체에 걸러 건더기를 걸러내어 농축액을 솥에 넣고, 정종 160ml의 식초 160ml와 올리고당 140ml을 넣어 한소끔 끓여주어 농축액을 제조하였다. After mixing and cleaning with 120g of garlic, 200g of onion, 300g of onion, 420g of radish, 200g of carrot, 60g of ginger, 8g of burdock, 100g of burdock, 300g of mushroom, 50g of anchovy, 30g of kelp, , Water is poured into the extractor, all the above materials are mixed, boiled in boiling water, boiled, boiled for more than 7 hours, boiled for more than 7 hours, and when the extract is less than 4 liters, the fire is turned off, the contents are sifted through the sieve, 160 ml of vinegar and 140 ml of oligosaccharide were added to the mixture to make a concentrate.
이와 같이 추출한 농축액과 동일한 무게의 양조간장(메주를 발효, 숙성한 후에 가공한 간장)을 배합하여 한소끔 끓여주어 실시 예 2의 맛 간장 소스를 제조하였다. Brewed soy sauce (soy sauce prepared by fermenting and aging meju) having the same weight as the concentrate thus obtained was mixed and slightly boiled to prepare a flavored soy sauce of Example 2.
[실시 예 3] [Example 3]
마늘 100g, 대파 220g, 양파 300g, 무 380g, 당근 200g, 생강 60g, 통후추 10g, 우엉 100g, 표고버섯 300g, 멸치 50g, 다시마 30g, 북어 50g, 사과 310g, 배 400g을 혼합하여 손질하고 세척한 후에, 솥에 물을 붓고 상기 재료들을 모두 혼합하여 센 불에서 끓이다가 끓어오르면, 중약불로 줄여서 7시간 이상 끓여서 수분이 4리터 이하가 되면 불을 끄고 내용물을 체에 걸러 건더기를 걸러내어 농축액을 솥에 넣어, 정종 150ml와 올리고당 160ml 및 식초 150ml를 넣어 한소끔 끓여주어 농축액을 제조하였다. 100 g of garlic, 220 g of onion, 300 g of onion, 380 g of radish, 200 g of carrot, 200 g of ginger, 10 g of ginger, 100 g of burdock, 300 g of shiitake mushroom, 50 g of anchovy, 30 g of kelp, , Pour water into the pot, mix all of the above materials, boil it in boiling water, boil it up, boil it for 7 hours or less, and if the water becomes less than 4 liters, turn off the fire, filter the contents into the sieve, filter out the concentrate, 150 ml of the spermicide, 160 ml of the oligosaccharide and 150 ml of the vinegar were added, and the mixture was boiled to prepare a concentrate.
이와 같이 추출한 농축액과 동일한 무게의 양조간장(메주를 발효, 숙성한 후에 가공한 간장)을 배합하여 한소끔 끓여주어 실시 예 3의 맛 간장 소스를 제조하였다. Brewed soy sauce having the same weight as the concentrate thus obtained (soy sauce prepared by fermenting and aging Meju) was mixed and slightly boiled to prepare a flavored soy sauce of Example 3.
이하의 비교 예 1, 2 및 3은 본 발명의 제조방법과는 다른 방법으로 맛 간장을 제조한 것이다. The following Comparative Examples 1, 2, and 3 were prepared in a different manner from the preparation method of the present invention.
[비교 예 1][Comparative Example 1]
물 4리터에 설탕 150g 및 양념류인 양파 20g, 대파10g, 마늘 10g, 생강 2g, 건고추 5g, 후추 2g을 넣고 설탕이 녹을 때까지 저온에서 가열한 후, 센불에서 약 10분간 가열하고 끓기 시작하면 약불로 불을 줄이고 20분 정도 끓인 후에, 건데기를 체로 걸러 간장을 제조하였다.4 liters of water, 150 g of sugar, 20 g of onion, 20 g of garlic, 10 g of garlic, 2 g of ginger, 5 g of dried red pepper and 2 g of pepper are added and heated at low temperature until sugar is melted. After boiling for about 20 minutes, the soy sauce was sieved through sieve.
[비교 예 2][Comparative Example 2]
시중에 있는 맛 간장을 구입하여 비교 예 2의 맛 간장으로 하였다.
The commercially available flavor soy sauce was purchased and used as the flavor soy sauce of Comparative Example 2.
[실험예] [Experimental Example]
본 실험예에서는 본 발명의 맛간장의 품질을 측정하기 위하여 상기 비교예와 함께 색, 향 및 종합적인 기호도를 30인의 관능검사 지원자(남15명, 여 15명)으로 하여금 5점 척도법으로 측정하여 비교 분석하였다.
In order to measure the quality of the tasty soy sauce according to the present invention, the taste, color, flavor and overall acceptability of the soy sauce according to the present invention were measured by a five-point scoring method using a sensory test of 30 persons (15 males and 15 females) Respectively.
하기 표 1에 나타나 바와 같이, 색에 있어서는 큰 차이가 없었으며, 향과 맛에 있어서는 가정에서 만든 간장과 시중에서 판매되고 있는 간장과 비교하여 남녀노소 모두에게 선호도가 아주 높은 것을 알수 있었다.As shown in the following Table 1, there was no significant difference in color, and it was found that the preference for flavor and taste was very high for both sexes as compared with the soy sauce made in the home and the soy sauce sold in the market.
또한, 본 발명의 맛간장은 짜지 않으면서, 올리고당을 사용하여 고혈압 환자또는 당뇨환자와 같이 당분섭취를 주의하여야 하는 사람은 물론이고, 천연 건재료를 마쇄(磨碎)하여 사용함으로서 웰빙간장으로서의 역할을 다할 것으로 기대된다.In addition, the taste of the present invention can be used as a well-being soy sauce by not only shedding the soy sauce, but also by using the oligosaccharide to polish the natural dry material as well as the person who should pay attention to the sugar intake such as the hypertensive patient or the diabetic patient It is expected to do everything.
이상의 설명은 본 발명의 기술 사상을 예시적으로 설명한 것에 불과한 것으로서, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 본 발명의 본질적인 특성에서 벗어나지 않는 범위 내에서 다양한 수정, 변경 및 치환이 가능할 것이다. 따라서, 본 발명의 보호 범위는 아래의 청구범위에 의하여 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술 사상은 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다.
It will be apparent to those skilled in the art that various modifications, substitutions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. will be. Therefore, the scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of the same shall be construed as being included in the scope of the present invention.
Claims (11)
상기 추출액을 얻는 단계에서 얻은 추출액에 정종 0.5~0.8중량부와 올리고당 1.0~1.5중량부 및 식초 3.0~5.0중량부를 추가 투입하고 8분~12분 동안 끓여주어 농축액을 제조하는 단계;
상기 농축액을 제조하는 단계에서 추출한 농축액과 양조간장을 각각 동일 중량비로 혼합하여 8분~12분 동안 끓여주어 간장을 제조하는 단계를 포함하며;
상기 추출액을 얻는 단계는 강한 불에서 가열하여 끓어오르면, 내용물이 1/2로 줄어들 때까지 7시간~8시간 동안 중약불로 끓여주는 것을 특징으로 하는 무침과 샐러드용 맛 간장 소스의 제조방법.
To 8 liters of water were added 10 to 14 parts by weight of garlic, 25 to 30 parts by weight of garlic, 12 to 14 parts by weight of burdock, 38 to 45 parts by weight of shiitake, 6 to 8 parts by weight of anchovies, Adding a part by weight, boiling, and filtering the mash to obtain an extract;
Adding 0.5 to 0.8 parts by weight of the seed, 1.0 to 1.5 parts by weight of the oligosaccharide and 3.0 to 5.0 parts by weight of the vinegar to the extract obtained in the step of obtaining the extract, and boiling for 8 to 12 minutes to prepare a concentrate;
Mixing the concentrate extracted in the step of producing the concentrate with the brewed soy sauce at the same weight ratio and boiling for 8 to 12 minutes to prepare a soy sauce;
Wherein the extract is boiled in a strong fire for boiling for 7 hours to 8 hours until the content is reduced to 1/2, and then boiled with the Chinese medicine for a long time.
상기 추출액을 얻는 단계에서 양념 100중량부에 대하여 양파 27~35중량부가 더 포함되는 무침과 샐러드용 맛 간장 소스의 제조방법.
The method according to claim 1,
27. The method of preparing a flavored soy sauce according to claim 22, wherein the extract further comprises 27 to 35 parts by weight of onion per 100 parts by weight of the seasoning.
상기 추출액을 얻는 단계에서 양념 100중량부에 대하여 무 33~40중량부가 더 포함되는 무침과 샐러드용 맛 간장 소스의 제조방법.
The method according to claim 1,
33. The method for preparing a flavored soy sauce sauce according to any one of the preceding claims, further comprising 33 to 40 parts by weight per 100 parts by weight of the sauce.
상기 추출액을 얻는 단계에서 양념 100중량부에 대하여 당근 20~25중량부가 더 포함되는 무침과 샐러드용 맛 간장 소스의 제조방법.
The method according to claim 1,
Wherein the step of obtaining the extract further comprises 20 to 25 parts by weight of carrots per 100 parts by weight of the seasoning.
상기 추출액을 얻는 단계에서 양념 100중량부에 대하여 생강 7~10중량부가 더 포함되는 무침과 샐러드용 맛 간장 소스의 제조방법.
The method according to claim 1,
Wherein the ginger comprises 7 to 10 parts by weight of ginger relative to 100 parts by weight of the seasoning in the step of obtaining the extract.
상기 추출액을 얻는 단계에서 양념 100중량부에 대하여 통후추 1~3중량부가 더 포함되는 무침과 샐러드용 맛 간장 소스의 제조방법.
The method according to claim 1,
Wherein the step of obtaining the extract further comprises 1 to 3 parts by weight of Tonghua, relative to 100 parts by weight of the seasoning.
상기 추출액을 얻는 단계에서 양념 100중량부에 대하여 북어 6~10중량부가 더 포함되는 무침과 샐러드용 맛 간장 소스의 제조방법.
The method according to claim 1,
A method for preparing a flavored soy sauce sauce for salting and salting, which further comprises 6 to 10 parts by weight of bean curd with respect to 100 parts by weight of sauce in the step of obtaining the extract.
8 to 10 parts by weight of garlic, 8 to 10 parts by weight of garlic, 12 to 15 parts by weight of onion, 8 to 10 parts by weight of carrot, 2 to 4 parts by weight of ginger, 0.5 to 0.8 parts by weight of sesame seeds, 4 to 6 parts by weight of burdock, 12 to 15 parts by weight of shiitake mushroom, 2 to 3 parts by weight of anchovy, 1.1 to 1.5 parts by weight of seaweed, 2 to 3 parts by weight of cod, And 15 to 18 parts by weight of a pear are added and heated to a high temperature and boiled. When the mixture is boiled for 5 to 8 hours in a medium boiling range, 0.5 to 0.8 parts by weight of an appropriate amount of oligosaccharide, 1.0 to 1.5 parts by weight of oligosaccharide, To 5.0 parts by weight of a concentrated soy sauce prepared by mixing the concentrate and brewing soy sauce at a weight ratio of 1: 1 and boiling.
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| KR20180063607A (en) | 2016-12-02 | 2018-06-12 | 주식회사 바다향기 | A method for producing flavored soy sauce using reed and a reed flavored soy sauce produced by the method |
| KR101928024B1 (en) | 2018-01-26 | 2018-12-12 | 주식회사 우리식품 | Pluripotent seasoning soy sauce composition, Pluripotent seasoning soy sauce using the same, Preparing method of the same, and cham sauce containing the same |
| KR102307084B1 (en) * | 2019-12-05 | 2021-09-30 | 어업회사법인(주)벌교꼬막 | Method for manufacturing cockle sauce |
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| KR100972885B1 (en) * | 2010-03-10 | 2010-07-28 | 빈희신 | Manufacturing method of soy sauce and that soy sauce |
| KR101026732B1 (en) | 2008-07-14 | 2011-04-07 | 신화숙 | Chinese Magnolia Vine sauce and Chinese Magnolia Vine sauce of manufacture method |
| KR101435941B1 (en) * | 2013-03-18 | 2014-09-11 | 한국식품연구원 | Soy sauce and method for manufacturing thereof |
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| KR101026732B1 (en) | 2008-07-14 | 2011-04-07 | 신화숙 | Chinese Magnolia Vine sauce and Chinese Magnolia Vine sauce of manufacture method |
| KR100972885B1 (en) * | 2010-03-10 | 2010-07-28 | 빈희신 | Manufacturing method of soy sauce and that soy sauce |
| KR101435941B1 (en) * | 2013-03-18 | 2014-09-11 | 한국식품연구원 | Soy sauce and method for manufacturing thereof |
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