KR102279702B1 - Method for preparing soy sauce decoction and soy sauce decoction prepared thereby - Google Patents
Method for preparing soy sauce decoction and soy sauce decoction prepared thereby Download PDFInfo
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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
- 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
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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
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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
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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
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
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- 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
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- 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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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Marine Sciences & Fisheries (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 별도의 숙성과정 없이도 관능성이 우수한 식품(해산물장)을 제공할 수 있는 간장 달임물의 제조방법 및 이에 따라 제조된 간장 달임물에 관한 것이다.The present invention relates to a method for preparing a decoction of soy sauce, which can provide a food (seafood soup) having excellent sensory properties without a separate aging process, and to a decoction of soy sauce prepared accordingly.
우리나라 전통 발효식품인 장류는 단백질 원료나 전분질 원료를 증자하여 자연발효시켜 얻어진 메주를 주원료로 하여 제조하는 전통식 장류와 대두, 밀가루, 쌀가루 등에 아스퍼질러스 오리재(Aspergillus oryzae)를 접종, 배양하여 코지를 만들어 효소를 생성시켜 제조하는 개량식 장류가 있다.Soybean, a traditional fermented food in Korea, is made by inoculating and culturing Aspergillus oryzae in soybeans, wheat flour, and rice flour, and traditional soybean pastes made with meju obtained by natural fermentation of protein or starch raw materials as the main ingredient. There is an improved soy sauce that is made by making enzymes and producing them.
이러한 전통식 장류는 주로 가정에서 만들어 이용되고 있으나 개량식 장류는 공장에서 대량으로 제조하여 판매하고 있다.These traditional-style sauces are mainly made and used at home, but improved-style sauces are manufactured and sold in large quantities in factories.
간장은 우리나라 사람의 식생활에서 없어서는 안되는 중요한 식료품이며, 콩을 주원료로 하는 장류 중 하나로 발효, 숙성 과정을 거쳐 만들어진 전통 발효식품으로서, 식물성 단백질이 높은 소금농도에서 미생물의 작용으로 분해하여 구수한 향미를 나타내게 하였기 때문에 조미료가 되는 동시에 저장성이 우수한 가공식품이다.Soy sauce is an important food that is indispensable in the diet of Koreans. It is a traditional fermented food made through fermentation and maturation as one of the soybean-based soybeans. Plant proteins are decomposed by the action of microorganisms at high salt concentrations to reveal a savory flavor. As a result, it serves as a seasoning and is a processed food with excellent storability.
간장은 매우 특성이 있는 식품으로 여기에 관여되는 발효미생물의 종류 및 제조기술의 차이에 따라 달라지므로 맛과 향기에 특성이 생긴다. 이러한 장류는 각 가정에서 제조하여 이용해 왔으나 경제성장 및 식생활 양식의 변화로 가정에서 제조하는 것보다 시장에서 구매하는 경향으로 바뀜에 따라 장류의 소비량은 물론 제조방법도 크게 발전하고 있다.Soy sauce is a very characteristic food, and it varies depending on the type of fermenting microorganism involved and the difference in manufacturing technology, so it has characteristics in taste and aroma. These sauces have been manufactured and used by each household, but due to economic growth and changes in eating habits, the consumption of soy sauces as well as manufacturing methods are greatly developed as the trend of purchasing them at the market has changed rather than making them at home.
한편, 음식 조리 시에 간을 맞추기 위해서는 소금이나 간장을 사용하며, 이에 더불어 맛을 더하기 위해서는 각종 양념, 조미료, 파, 양파 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 season food when cooking, and various seasonings, seasonings, green onions, and onion are added to add flavor. Therefore, there is a problem in that it is difficult to calculate each addition ratio together with the inconvenience of separately preparing various seasonings or seasonings when cooking food, and there is a disadvantage that the cooking time is long.
또한, 종래의 간장 달임물은 간장, 물, 미량의 청주, 파, 마늘, 생강 등을 혼합하여 제조되는데, 이를 사용한 해산물은 해산물 고유의 향을 찾기 어렵고 간장 달임물의 맛과 향이 단조로워 상품가치를 향상시킬 수 없는 문제점이 있다.In addition, the conventional soy sauce decoction is prepared by mixing soy sauce, water, a small amount of sake, green onion, garlic, ginger, etc., the seafood using this is difficult to find the unique flavor of seafood and the taste and fragrance of the soy sauce decoction are monotonous, which increases the product value. There are problems that cannot be improved.
따라서, 해산물 고유의 향을 유지하면서 관능성이 우수한 간장 달임물이 요구되고 있다.Therefore, there is a demand for a decoction of soy sauce having excellent sensory properties while maintaining the unique flavor of seafood.
본 발명의 목적은 별도의 숙성과정 없이도 관능성이 우수한 식품(해산물장)을 제공할 수 있는 간장 달임물의 제조방법을 제공하는데 있다.An object of the present invention is to provide a method for preparing a decoction of soy sauce, which can provide a food (seafood soup) with excellent sensory properties without a separate aging process.
또한, 본 발명의 다른 목적은 상기 제조방법에 따라 제조된 간장 달임물을 제공하는데 있다.In addition, another object of the present invention is to provide a soy sauce decoction prepared according to the above manufacturing method.
또한, 본 발명의 또 다른 목적은 상기 간장 달임물에 해산물을 30 내지 60분 동안 침지시켜 제조된 해산물장을 제공하는데 있다.In addition, another object of the present invention is to provide a seafood soup prepared by immersing seafood in the soy sauce decoction for 30 to 60 minutes.
상기한 목적을 달성하기 위한 본 발명의 간장 달임물을 제조하는 방법은 (A) 간장, 물, 설탕, 곶감 및 무화과 분말을 혼합하는 단계; (B) 상기 혼합된 혼합물에 양파껍질, 대파, 대파뿌리, 무, 사과, 배 및 대추를 첨가하여 100 내지 120 ℃로 끓이는 단계; (C) 상기 (B)단계의 혼합물의 끓는 온도가 30 내지 60 ℃가 되도록 한 후 건고추, 건고추씨, 감초, 생강, 월계수잎, 통후추 및 건새우를 첨가하여 30 내지 60 ℃에서 끓이는 단계; 및 (D) 상기 (C)단계의 혼합물의 끓는 온도가 70 내지 90 ℃가 되도록 한 후 소금, 죽순, 훈연 가다랑어 및 된장을 첨가하여 70 내지 90 ℃에서 끓이는 단계;를 포함할 수 있다.The method for producing a soy sauce decoction of the present invention for achieving the above object comprises the steps of (A) mixing soy sauce, water, sugar, dried persimmon and fig powder; (B) adding onion peel, green onion, green onion root, radish, apple, pear and jujube to the mixed mixture and boiling at 100 to 120 °C; (C) adding dried red pepper, dried red pepper seeds, licorice, ginger, bay leaf, whole pepper and dried shrimp after making the boiling temperature of the mixture of step (B) 30 to 60° C. and boiling at 30 to 60° C.; and (D) adding salt, bamboo shoots, smoked skipjack tuna and soybean paste so that the boiling temperature of the mixture of step (C) is 70 to 90 ° C. and then boiling at 70 to 90 ° C. may include.
상기 (B)단계에서는 100 내지 120 ℃ 하에서 50 내지 100분 동안 끓이고, 상기 (C)단계에서는 30 내지 60 ℃ 하에서 50 내지 100분 동안 끓이며, 상기 (D)단계에서는 70 내지 90 ℃ 하에서 5 내지 30분 동안 끓일 수 있다.In step (B), it is boiled for 50 to 100 minutes at 100 to 120 ° C. In step (C), it is boiled for 50 to 100 minutes under 30 to 60 ° C. In step (D), 5 to 30 under 70 to 90 ° C. You can boil it for a minute.
상기 간장 100 중량부에 대하여 물 200 내지 300 중량부, 설탕 20 내지 50 중량부, 곶감 1 내지 10 중량부, 무화과 분말 1 내지 10 중량부, 양파껍질 10 내지 30 중량부, 대파 5 내지 15 중량부, 대파뿌리 0.5 내지 5 중량부, 무 1 내지 10 중량부, 사과 1 내지 10 중량부, 배 1 내지 10 중량부, 대추 0.5 내지 5 중량부, 건고추 0.5 내지 5 중량부, 건고추씨 0.1 내지 1 중량부, 감초 0.1 내지 5 중량부, 생강 0.1 내지 1 중량부, 월계수잎 0.1 내지 1 중량부, 통후추 0.1 내지 1 중량부, 건새우 0.5 내지 5 중량부, 소금 0.5 내지 5 중량부, 죽순 0.1 내지 1 중량부, 훈연 가다랑어 0.5 내지 5 중량부 및 된장 0.5 내지 5 중량부를 포함할 수 있다.200 to 300 parts by weight of water, 20 to 50 parts by weight of sugar, 1 to 10 parts by weight of dried persimmons, 1 to 10 parts by weight of fig powder, 10 to 30 parts by weight of onion skins, 5 to 15 parts by weight of green onions based on 100 parts by weight of the soy sauce , 0.5 to 5 parts by weight of green onion root, 1 to 10 parts by weight of radish, 1 to 10 parts by weight of apple, 1 to 10 parts by weight of pear, 0.5 to 5 parts by weight of jujube, 0.5 to 5 parts by weight of dried red pepper, 0.1 to 1 of dried red pepper seeds Parts by weight, licorice 0.1 to 5 parts by weight, ginger 0.1 to 1 parts by weight, bay leaf 0.1 to 1 parts by weight, whole pepper 0.1 to 1 parts by weight, dried shrimp 0.5 to 5 parts by weight, salt 0.5 to 5 parts by weight, bamboo shoots 0.1 to 1 It may include 0.5 to 5 parts by weight of smoked skipjack tuna and 0.5 to 5 parts by weight of soybean paste.
상기 된장과 양파껍질은 1 : 5-20의 중량비로 혼합될 수 있다.The soybean paste and onion skins may be mixed in a weight ratio of 1: 5-20.
또한, 상기한 다른 목적을 달성하기 위한 본 발명의 간장 달임물은 상기 제조방법에 따라 제조될 수 있다.In addition, the decoction of soy sauce of the present invention for achieving the above other object may be prepared according to the above manufacturing method.
또한, 상기한 또 다른 목적을 달성하기 위한 본 발명의 해산물장은 상기 간장 달임물에 해산물을 30 내지 60분 동안 침지시켜 제조될 수 있다.In addition, the seafood paste of the present invention for achieving the above another object may be prepared by immersing the seafood in the soy sauce decoction for 30 to 60 minutes.
상기 해산물은 새우, 게, 전복, 연어, 꼬막, 고등어, 갈치 또는 낙지일 수 있다.The seafood may be shrimp, crab, abalone, salmon, cockle, mackerel, cutlassfish or octopus.
본 발명의 간장 달임물에 해산물 등의 식품을 30 내지 60분만 침지시켜도 1일 이상 숙성시킨 것과 유사한 관능성을 보인다. 즉, 본 발명의 간장 달임물을 이용하면 해산물 등을 침지시켜 1일 이상의 별도의 숙성과정이 필요하지 않으므로 해산물 고유의 향이 유지되면서 육질이 더욱 신선한 해산물장을 빠르게 제조할 수 있다.Even if food, such as seafood, is immersed in the soy sauce decoction of the present invention for 30 to 60 minutes, it shows a similar sensibility to that aged for 1 day or more. That is, when the decoction of soy sauce of the present invention is used, a separate aging process for more than one day is not required by immersing seafood, etc., so that a seafood soup with fresher meat quality can be quickly prepared while maintaining the unique flavor of seafood.
또한, 본 발명의 간장 달임물만 있으면 가정에서도 쉽게 해산물장을 제조하여 섭취할 수 있을 뿐만 아니라 6개월 이상 보관이 가능하다.In addition, if there is only soy sauce decoction of the present invention, seafood can be easily prepared and consumed at home, and it can be stored for more than 6 months.
본 발명은 별도의 숙성과정 없이도 관능성이 우수한 식품(해산물장)을 제공할 수 있는 간장 달임물의 제조방법 및 이에 따라 제조된 간장 달임물에 관한 것이다.The present invention relates to a method for preparing a decoction of soy sauce, which can provide a food (seafood soup) having excellent sensory properties without a separate aging process, and to a decoction of soy sauce prepared accordingly.
본 발명의 간장 달임물은 인공 조미료를 사용하지 않고, 천연재료만 사용하여 제조된다.The decoction of soy sauce of the present invention is prepared using only natural ingredients, without using artificial seasonings.
이하, 본 발명을 상세하게 설명한다. Hereinafter, the present invention will be described in detail.
본 발명의 간장 달임물을 제조하는 방법은 (A) 간장, 물, 설탕, 곶감 및 무화과 분쇄물을 혼합하는 단계; (B) 상기 혼합된 혼합물에 양파껍질, 대파, 대파뿌리, 무, 사과, 배 및 대추를 첨가하여 100 내지 120 ℃로 끓이는 단계; (C) 상기 (B)단계의 혼합물의 끓는 온도가 30 내지 60 ℃가 되도록 한 후 건고추, 건고추씨, 감초, 생강, 월계수잎, 통후추 및 건새우를 첨가하여 30 내지 60 ℃에서 끓이는 단계; 및 (D) 상기 (C)단계의 혼합물의 끓는 온도가 70 내지 90 ℃가 되도록 한 후 소금, 죽순, 훈연 가다랑어 및 된장을 첨가하여 70 내지 90 ℃에서 끓이는 단계;를 포함한다.The method for producing a soy sauce decoction of the present invention comprises the steps of (A) mixing soy sauce, water, sugar, dried persimmon and pulverized fig; (B) adding onion peel, green onion, green onion root, radish, apple, pear and jujube to the mixed mixture and boiling at 100 to 120 °C; (C) adding dried red pepper, dried red pepper seeds, licorice, ginger, bay leaf, whole pepper and dried shrimp after making the boiling temperature of the mixture of step (B) 30 to 60° C. and boiling at 30 to 60° C.; and (D) adding salt, bamboo shoots, smoked skipjack tuna and soybean paste so that the boiling temperature of the mixture of step (C) is 70 to 90 ° C. and then boiling at 70 to 90 ° C. includes.
먼저, 상기 (A)단계에서는 간장, 물, 설탕, 곶감 및 무화과 분말을 혼합한다.First, in step (A), soy sauce, water, sugar, dried persimmon and fig powder are mixed.
상기 간장 및 설탕은 일반적으로 사용되는 간장 및 설탕이라면 특별히 한정되지 않는다.The soy sauce and sugar are not particularly limited as long as they are commonly used soy sauce and sugar.
상기 곶감은 단맛을 내기 위하여 사용되는 것으로서, 일반적으로 사용되는 곶감이라면 특별히 한정되지 않으며, 평균입경이 1 내지 3 cm가 되도록 절단하여 사용하는 것이 바람직하다.The dried persimmon is used to give a sweet taste, and it is not particularly limited as long as it is a commonly used dried persimmon, and it is preferable to cut it so that the average particle diameter is 1 to 3 cm.
상기 무화과 역시 곶감과 함께 사용되어 단맛을 내기 위하여 사용되는 것으로서, 곶감만 사용하는 경우에는 단맛 외에 텁텁한 맛이 발생하며, 무화과만 사용하는 경우에는 단맛 외에 떫은맛이 발생하므로 곶감과 무화과를 함께 사용하는 것이 바람직하다. 곶감과 무화과를 함께 사용하는 경우에는 텁텁한 맛 및 떫은맛이 없어지고 단맛이 향상된다.The figs are also used together with dried persimmons to give a sweet taste, and when only dried persimmons are used, a bitter taste is generated in addition to sweetness, and when only figs are used, an astringent taste is generated in addition to sweetness, so using dried persimmons and figs together is recommended. desirable. When dried persimmon and figs are used together, the bitter taste and astringent taste disappear and the sweetness is improved.
상기 (A)단계의 혼합물은 간장 100 중량부에 대하여 물 200 내지 300 중량부; 설탕 20 내지 50 중량부, 바람직하게는 30 내지 40 중량부; 곶감 1 내지 10 중량부, 바람직하게는 1 내지 5 중량부; 무화과 분말 1 내지 10 중량부, 바람직하게는 1 내지 5 중량부로 사용된다.The mixture of step (A) is 200 to 300 parts by weight of water based on 100 parts by weight of soy sauce; Sugar 20 to 50 parts by weight, preferably 30 to 40 parts by weight; Dried persimmon 1 to 10 parts by weight, preferably 1 to 5 parts by weight; 1 to 10 parts by weight of fig powder, preferably 1 to 5 parts by weight.
상기 설탕, 곶감 및 무화과 분말의 함량이 상기 범위를 벗어나는 경우에는 관능성이 저하될 수 있다.When the content of the sugar, dried persimmon and fig powder is out of the above range, the sensory properties may be reduced.
상기 곶감과 무화과 분말이 1 : 1의 중량비로 혼합되는 경우에는 텁텁한 맛 및 떫은맛을 사라지게 하고 단맛을 향상시키므로 바람직한데, 곶감과 무화과 분말 중에서 어느 한쪽의 함량이 많아지는 경우에는 단맛이 줄어들고 다른 맛이 증대될 수 있다. When the dried persimmon and fig powder are mixed in a weight ratio of 1:1, it is preferable because the bitter taste and astringent taste disappear and the sweetness is improved. can be increased
다음으로, 상기 (B)단계에서는 상기 (A)단계에서 혼합된 혼합물에 양파껍질, 대파, 대파뿌리, 무, 사과, 배 및 대추를 첨가하여 100 내지 120 ℃, 바람직하게는 100 내지 110 ℃에서 50 내지 100분, 바람직하게는 60 내지 70분 동안 끓인다.Next, in step (B), onion peel, green onion, green onion root, radish, apple, pear and jujube are added to the mixture mixed in step (A) at 100 to 120° C., preferably at 100 to 110° C. Boil for 50 to 100 minutes, preferably 60 to 70 minutes.
상기 양파껍질은 간장 달임물에 깊은 맛과 영양을 공급할 뿐만 아니라 된장, 건고추, 건고추씨, 죽순, 가다랑어, 소금과 사용되어 침지시킨 식품에 간장 달임물의 맛을 빠르게 흡수시킬 수 있도록 함으로써, 1일 이상의 숙성과정이 없어도 비린맛 등이 발생되지 않으며 우수한 풍미를 가질 수 있도록 한다.The onion peel not only supplies deep taste and nutrition to the soy sauce decoction, but also uses soybean paste, dried red pepper, dried red pepper seeds, bamboo shoots, skipjack tuna, and salt to quickly absorb the taste of the soy sauce decoction into the immersed food. Even if there is no aging process for more than one day, fishy taste etc. do not occur and it is made to have excellent flavor.
상기 양파껍질의 함량은 간장 100 중량부에 대하여 10 내지 30 중량부, 바람직하게는 15 내지 20 중량부이다. 양파껍질의 함량이 상기 하한치 미만인 경우에는 숙성과정 없이 식품을 섭취 시 관능성이 저하될 수 있고 보존기간이 짧아질 수 있으며, 상기 상한치 초과인 경우에는 쓴맛이 발생할 수 있다.The content of the onion peel is 10 to 30 parts by weight, preferably 15 to 20 parts by weight, based on 100 parts by weight of soy sauce. If the content of the onion skins is less than the lower limit, when the food is consumed without a ripening process, the organoleptic properties may be reduced and the storage period may be shortened. If the content of the onion skins is less than the upper limit, bitter taste may occur.
상기 대파, 대파뿌리, 무, 사과, 배 및 대추는 간장 달임물의 관능성을 향상시켜주기 위하여 사용되는 것으로서, 간장 100 중량부에 대하여 대파 5 내지 15 중량부, 바람직하게는 8 내지 10 중량부; 대파뿌리 0.5 내지 5 중량부, 바람직하게는 1 내지 2 중량부; 무 1 내지 10 중량부, 바람직하게는 2 내지 4 중량부; 사과 1 내지 10 중량부, 바람직하게는 2 내지 4 중량부; 배 1 내지 10 중량부, 바람직하게는 2 내지 4 중량부; 대추 0.5 내지 5 중량부, 바람직하게는 1 내지 2 중량부로 사용된다.The green onion, green onion root, radish, apple, pear and jujube are used to improve the functionality of soy sauce decoction, and 5 to 15 parts by weight of green onion, preferably 8 to 10 parts by weight, based on 100 parts by weight of soy sauce. ; Green onion root 0.5 to 5 parts by weight, preferably 1 to 2 parts by weight; Radish 1 to 10 parts by weight, preferably 2 to 4 parts by weight; 1 to 10 parts by weight of apples, preferably 2 to 4 parts by weight; 1 to 10 parts by weight of pears, preferably 2 to 4 parts by weight; It is used in an amount of 0.5 to 5 parts by weight of jujube, preferably 1 to 2 parts by weight.
상기 대파, 대파뿌리, 무, 사과, 배 및 대추의 함량이 상기 범위를 벗어나는 경우에는 관능성이 저하되고 숙성과정 없이 섭취하기 어려울 수 있다.If the content of the green onion, green onion root, radish, apple, pear, and jujube is out of the above range, the sensory may be reduced and it may be difficult to consume without a ripening process.
또한, 상기 가열 온도 및 시간이 상기 하한치 미만인 경우에는 관능성이 향상되지 못할 수 있으며, 상기 상한치 초과인 경우에는 텁텁하고 쓴맛이 발생할 수 있다. In addition, when the heating temperature and time are less than the lower limit, the sensory property may not be improved, and when the heating temperature and time are less than the upper limit, a bitter and bitter taste may occur.
다음으로, 상기 (C)단계에서는 상기 (B)단계의 혼합물의 끓는 온도가 30 내지 60 ℃가 되도록 온도를 낮춘 후 건고추, 건고추씨, 감초, 생강, 월계수잎, 통후추 및 건새우를 첨가하여 30 내지 60 ℃, 바람직하게는 40 내지 50 ℃에서 50 내지 100분, 바람직하게는 60 내지 70분 동안 끓인다.Next, in step (C), after lowering the temperature so that the boiling temperature of the mixture of step (B) is 30 to 60 ℃, dried red pepper, dried red pepper seeds, licorice, ginger, bay leaf, whole pepper and dried shrimp are added to 30 Boil for 50 to 100 minutes, preferably 60 to 70 minutes at a temperature of from 40 to 60 °C, preferably from 40 to 50 °C.
상기 (C)단계는 (B)단계 이후에 수행되는 공정으로서, (A)단계 이후(A-C-B-D) 또는 (D)단계 이후(A-B-D-C)에 수행되는 경우에는 간장 달임물에서 텁텁하고 비린맛이 발생하며, 식품의 관능성이 저하될 뿐만 아니라, 간장 달임물을 오랜시간 보존 시 쉽게 변패될 수 있다. The step (C) is a process performed after step (B), and when it is performed after step (A) (ACBD) or after step (D) (ABDC), the soy sauce decoction produces a thick and fishy taste. , not only the sensory properties of the food are reduced, but also the decoction of soy sauce can be easily spoiled when stored for a long time.
상기 건고추, 건고추씨, 감초, 생강, 월계수잎, 통후추 및 건새우는 간장 달임물의 관능성을 향상시켜주기 위하여 사용되는 것으로서, 간장 100 중량부에 대하여 건고추 0.5 내지 5 중량부, 바람직하게는 1 내지 2 중량부; 건고추씨 0.1 내지 1 중량부, 바람직하게는 0.5 내지 1 중량부; 감초 0.1 내지 5 중량부, 바람직하게는 0.1 내지 1 중량부; 생강 0.1 내지 1 중량부, 바람직하게는 0.2 내지 0.5 중량부; 월계수잎 0.1 내지 1 중량부, 바람직하게는 0.1 내지 0.5 중량부; 통후추 0.1 내지 1 중량부, 바람직하게는 0.1 내지 0.5 중량부; 건새우 0.5 내지 5 중량부, 바람직하게는 1 내지 2 중량부로 사용된다.The dried red pepper, dried red pepper seeds, licorice, ginger, bay leaf, whole pepper and dried prawns are used to improve the sensory properties of the soy sauce decoction, and 0.5 to 5 parts by weight of dried red pepper, preferably based on 100 parts by weight of soy sauce 1 to 2 parts by weight; 0.1 to 1 part by weight of dried red pepper seeds, preferably 0.5 to 1 part by weight; Licorice 0.1 to 5 parts by weight, preferably 0.1 to 1 parts by weight; 0.1 to 1 part by weight of ginger, preferably 0.2 to 0.5 part by weight; 0.1 to 1 part by weight of bay leaf, preferably 0.1 to 0.5 part by weight; 0.1 to 1 part by weight of whole peppercorns, preferably 0.1 to 0.5 parts by weight; It is used in 0.5 to 5 parts by weight of dried shrimp, preferably 1 to 2 parts by weight.
상기 건고추, 건고추씨, 감초, 생강, 월계수잎, 통후추 및 건새우의 함량이 상기 범위를 벗어나는 경우에는 관능성이 저하되고 숙성과정 없이 섭취하기에 어려울 수 있다.If the content of the dried red pepper, dried red pepper seeds, licorice, ginger, bay leaf, whole peppercorns and dried shrimp is out of the above range, the sensory properties may be reduced and it may be difficult to consume without a ripening process.
또한, 상기 (C)단계에서는 상기 (B)단계에서의 가열온도 보다 온도를 낮추어 수행되는데 (C)단계에서 온도를 낮추지 않고 그대로 고온에서 수행되는 경우에는 이렇게 제조된 간장 달임물에 식품을 침지 시, 침지된 식품의 고유의 맛이 상실될 수 있다. In addition, in step (C), the temperature is lowered than the heating temperature in step (B). In the case where the temperature is not lowered in step (C) and is carried out at a high temperature as it is, when immersing the food in the soy sauce decoction , the original taste of the immersed food may be lost.
본 발명의 (C)단계에서의 가열 온도 및 시간이 상기 하한치 미만인 경우에는 관능성이 저하될 수 있으며, 상기 상한치 초과인 경우에는 이렇게 제조된 간장 달임물에 식품을 침지 시, 침지된 식품의 고유의 맛이 상실될 수 있다. If the heating temperature and time in step (C) of the present invention is less than the lower limit, the sensory properties may be reduced, and if it exceeds the upper limit, when the food is immersed in the soy sauce decoction prepared in this way, the uniqueness of the immersed food taste may be lost.
다음으로, 상기 (D)단계에서는 상기 (C)단계에서 제조된 혼합물의 끓는 온도가 70 내지 90 ℃가 되도록 한 후 소금, 죽순, 훈연 가다랑어 및 된장을 첨가하여 70 내지 90 ℃, 바람직하게는 70 내지 80 ℃에서 5 내지 30분, 바람직하게는 10 내지 20분 동안 끓인다.Next, in step (D), the boiling temperature of the mixture prepared in step (C) is 70 to 90° C., and then salt, bamboo shoots, smoked skipjack tuna and soybean paste are added to 70 to 90° C., preferably 70 Boil for 5 to 30 minutes, preferably 10 to 20 minutes at 80 °C.
상기 (D)단계는 (C)단계 이후에 수행되는 공정으로서, (A)단계 이후(A-D-B-C) 또는 (B)단계 이후(A-B-D-C)에 수행되는 경우에는 간장 달임물에서 텁텁하고 비린맛이 발생하며, 식품의 관능성이 저하될 뿐만 아니라, 간장 달임물을 오랜시간 보존 시 쉽게 변패될 수 있다. Step (D) is a process performed after step (C), and when it is performed after step (A) (ADBC) or after step (B) (ABDC), the soy sauce decoction produces a thick and fishy taste. , not only the sensory properties of the food are reduced, but also the decoction of soy sauce can be easily spoiled when stored for a long time.
상기 죽순은 간장 달임물에 침지되는 식품(해산물)의 비린맛 및 비린향을 제거할 뿐만 아니라 양파껍질, 된장, 건고추, 건고추씨, 가다랑어, 소금과 함께 사용되어 침지시킨 식품에 간장 달임물의 맛을 빠르게 흡수시킬 수 있도록 함으로써, 1일 이상의 숙성과정이 없어도 비린맛 등이 발생되지 않으며 우수한 풍미를 가질 수 있도록 한다.The bamboo shoot not only removes the fishy taste and fishy smell of food (seafood) immersed in soy sauce decoction, but also is used together with onion peel, soybean paste, dried red pepper, dried red pepper seeds, bonito, and salt to add soy sauce decoction to the immersed food. By allowing the taste to be absorbed quickly, fishy taste and the like are not generated even without a maturation process of 1 day or more, and excellent flavor can be obtained.
상기 죽순의 함량은 간장 100 중량부에 대하여 0.1 내지 1 중량부, 바람직하게는 0.5 내지 1 중량부이다. 죽순의 함량이 상기 하한치 미만인 경우에는 숙성과정 없이 짧은 시간 동안 식품을 침지 시 간장 달임물의 흡수가 원활히 진행되지 않아 관능성이 저하될 수 있으며, 상기 상한치 초과인 경우에는 식품에 간장 달임물의 흡수를 방해하여 짧은 시간 동안 식품을 침지 시 식품에서 간장 달임물의 맛이 거의 없을 수 있다.The content of the bamboo shoots is 0.1 to 1 parts by weight, preferably 0.5 to 1 parts by weight, based on 100 parts by weight of soy sauce. When the content of bamboo shoots is less than the lower limit, when the food is immersed for a short time without a ripening process, the absorption of the soy sauce decoction may not proceed smoothly and the sensory properties may be reduced. If the content of the bamboo shoots exceeds the upper limit, the absorption of the soy sauce decoction into the food When food is immersed for a short period of time by interfering with it, the taste of the soy sauce decoction may be almost absent from the food.
또한, 상기 훈연 가다랑어는 간장 달임물에 고소하고 깊은 맛을 부여할 뿐만 아니라, 양파껍질, 된장, 건고추, 건고추씨, 죽순, 소금과 함께 사용되어 침지시킨 식품에 간장 달임물의 맛을 빠르게 흡수시킬 수 있도록 함으로써, 1일 이상의 숙성과정이 없어도 비린맛 등이 발생되지 않으며 우수한 풍미를 가질 수 있도록 한다.In addition, the smoked skipjack tuna not only imparts a savory and deep taste to the soy sauce decoction, but also quickly absorbs the taste of the soy sauce decoction into the food immersed by being used with onion peel, soybean paste, dried red pepper, dried red pepper seeds, bamboo shoots, and salt. By making it possible, even if there is no aging process for more than one day, fishy taste etc. do not occur and it is possible to have an excellent flavor.
상기 훈연 가다랑어의 함량은 간장 100 중량부에 대하여 0.5 내지 5 중량부, 바람직하게는 1 내지 2 중량부이다. 훈연 가다랑어의 함량이 상기 하한치 미만인 경우에는 간장 달임물에서 깊은 맛이 없을 수 있으며, 상기 상한치 초과인 경우에는 텁텁하고 비란맛이 강할 수 있다.The content of the smoked skipjack tuna is 0.5 to 5 parts by weight, preferably 1 to 2 parts by weight, based on 100 parts by weight of soy sauce. If the content of smoked skipjack tuna is less than the lower limit, the soy sauce decoction may not have a deep taste, and if it exceeds the upper limit, the taste may be thick and strong.
또한, 상기 된장은 간장 달임물에 고소하고 부드러우며 깊은 맛을 부여할 뿐만 아니라, 양파껍질, 훈연 가다랑어, 건고추, 건고추씨, 죽순, 소금과 함께 사용되어 침지시킨 식품에 간장 달임물의 맛을 빠르게 흡수시킬 수 있도록 함으로써, 1일 이상의 숙성과정이 없어도 비린맛 등이 발생되지 않으며 우수한 풍미를 가질 수 있도록 한다.In addition, the doenjang not only imparts a savory, soft, and deep taste to the soy sauce decoction, but also adds the taste of the soy sauce decoction to the food immersed by being used with onion skins, smoked skipjack tuna, dried red pepper, dried red pepper seeds, bamboo shoots and salt. By allowing it to be absorbed quickly, fishy taste and the like do not occur even without the aging process for more than one day, and it is possible to have an excellent flavor.
상기 된장의 함량은 간장 100 중량부에 대하여 0.5 내지 5 중량부, 바람직하게는 1 내지 2 중량부이다. 된장의 함량이 상기 하한치 미만인 경우에는 간장 달임물에서 깊은 맛이 없을 수 있으며, 상기 상한치 초과인 경우에는 된장 특유의 맛이 강하여 관능성이 저하될 수 있다.The content of the soybean paste is 0.5 to 5 parts by weight, preferably 1 to 2 parts by weight, based on 100 parts by weight of soy sauce. If the content of soybean paste is less than the lower limit, the soy sauce decoction may not have a deep taste, and if it exceeds the upper limit, the characteristic taste of soybean paste may be strong and the sensuality may be reduced.
본 발명은 된장과 양파껍질이 1 : 5-20의 중량비, 바람직하게는 1 : 5-15의 중량비로 혼합된다. 된장을 기준으로 양파껍질의 함량이 상기 하한치 미만인 경우에는 간장 달임물에서 깊은 맛이 없고 짠맛이 강할 수 있으며, 상기 상한치 초과인 경우에는 전체적인 관능성이 저하될 수 있다.In the present invention, soybean paste and onion skins are mixed in a weight ratio of 1: 5-20, preferably 1: 5-15. If the content of onion skins based on soybean paste is less than the lower limit, the soy sauce decoction may not have a deep taste and may have a strong salty taste, and if it exceeds the upper limit, overall sensory properties may be reduced.
또한, 소금은 간장 100 중량부에 대하여 0.5 내지 5 중량부, 바람직하게는 1 내지 2 중량부로 사용된다.In addition, salt is used in an amount of 0.5 to 5 parts by weight, preferably 1 to 2 parts by weight, based on 100 parts by weight of soy sauce.
또한, 상기 (D)단계에서는 상기 (C)단계에서의 가열온도 보다는 높고 (B)단계에서의 가열온도 보다는 낮은 온도에서 가열이 수행되는데, (D)단계에서 가열을 상기 (B)단계의 높은 온도 또는 (C)단계의 낮은 온도에서 수행하는 경우에는 이렇게 제조된 간장 달임물에 식품을 침지 시, 침지된 식품의 고유의 맛이 상실되고 관능성이 저하될 수 있다. In addition, in step (D), heating is performed at a temperature higher than the heating temperature in step (C) and lower than the heating temperature in step (B). If the temperature or (C) is carried out at a low temperature, when the food is immersed in the soy sauce decoction prepared in this way, the intrinsic taste of the immersed food may be lost and the sensory properties may be reduced.
본 발명의 (D)단계에서 가열 온도 및 시간이 상기 하한치 미만인 경우에는 관능성이 저하될 수 있으며, 상기 상한치 초과인 경우에는 이렇게 제조된 간장 달임물에 식품을 침지 시, 침지된 식품의 고유의 맛이 상실되고 관능성이 저하될 수 있다. If the heating temperature and time in step (D) of the present invention is less than the lower limit, the sensory properties may be reduced, and if it exceeds the upper limit, when the food is immersed in the soy sauce decoction prepared in this way, the inherent characteristics of the immersed food Taste may be lost and sensory may be reduced.
상기 (D)단계에서 제조된 간장 달임물은 여과되어 고형물이 제거된 액상부분만 사용되는 것이 바람직하다.The soy sauce decoction prepared in step (D) is preferably filtered and only the liquid portion from which the solids are removed is used.
상기와 같이 제조된 간장 달임물에 해산물을 30 내지 60분, 바람직하게는 30 내지 40분만 침지시켜 해산물장을 제조할 수 있다. 즉, 통상의 해산물장을 제조 시 간장 달임물에 해산물을 1일 이상 침지시켜야 하는데, 본 발명의 간장 달임물은 해산물을 짧은 시간만 침지시켜도 숙성시킨 해산물장과 유사한 관능성을 보인다.Seafood can be prepared by immersing the seafood in the soy sauce decoction prepared as described above for 30 to 60 minutes, preferably for 30 to 40 minutes. That is, the seafood must be immersed in the soy sauce decoction for at least one day during the production of a conventional seafood sauce, and the soy sauce decoction of the present invention shows similar sensuality to the aged seafood sauce even when the seafood is immersed for a short time.
본 발명에 사용되는 해산물은 생으로 섭취할 수 있는 것이라면 특별히 한정되지 않지만, 바람직하게는 새우, 게, 전복, 연어, 꼬막, 고등어, 갈치 또는 낙지를 들 수 있다. The seafood used in the present invention is not particularly limited as long as it can be consumed raw, and preferably includes shrimp, crab, abalone, salmon, cockle, mackerel, cutlassfish or octopus.
이렇게 본 발명의 간장 달임물만 있으면 쉽게 새우장, 게장, 전복장, 연어장, 꼬막장, 고등어장, 갈치장 또는 낙지장을 수득할 수 있다.In this way, if there is only soy sauce decoction of the present invention, shrimp paste, crab paste, abalone paste, salmon paste, cockle, mackerel, cutlassfish or octopus can be easily obtained.
이때, 해산물을 침지시킬 때의 간장 달임물의 온도는 40 내지 50 ℃로서, 해산물을 침지 시 간장 달임물의 온도가 상기 하한치 미만인 경우에는 해산물이 날 것의 상태로 유지되어 비린맛이 발생할 수 있으며, 상기 상한치 초과인 경우에는 해산물이 익혀져 질겨질 수 있다.At this time, the temperature of the soy sauce decoction when immersing the seafood is 40 to 50 ℃, and when the temperature of the soy sauce decoction when immersing the seafood is less than the lower limit, the seafood is maintained in a raw state and a fishy taste may occur, If the upper limit is exceeded, the seafood may be cooked and become tough.
이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시하나, 하기 실시예는 본 발명을 예시하는 것일 뿐 본 발명의 범주 및 기술사상 범위 내에서 다양한 변경 및 수정이 가능함은 당업자에게 있어서 명백한 것이며, 이러한 변형 및 수정이 첨부된 특허청구범위에 속하는 것도 당연한 것이다.Hereinafter, preferred examples are presented to aid the understanding of the present invention, but the following examples are merely illustrative of the present invention and it will be apparent to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention, It goes without saying that such variations and modifications fall within the scope of the appended claims.
실시예 1.Example 1.
간장 100 중량부, 물 250 중량부, 설탕 33 중량부, 절단된 곶감 3 중량부 및 무화과 분말 3 중량부를 혼합한 후 상기 혼합된 혼합물에 양파껍질 16 중량부, 대파 9 중량부, 대파뿌리 1 중량부, 무 3 중량부, 사과 3 중량부, 배 3 중량부 및 대추 1.5 중량부를 첨가하여 100 ℃에서 60분 동안 끓인 다음 상기 혼합물의 끓는 온도가 50 ℃가 되도록 한 후 건고추 1 중량부, 건고추씨 0.5 중량부, 감초 0.15 중량부, 생강 0.3 중량부, 월계수잎 0.1 중량부, 통후추 0.1 중량부 및 건새우 1 중량부를 첨가하여 50 ℃에서 60분 동안 끓인다. 상기 끓인 혼합물의 끓는 온도가 80 ℃가 되도록 한 후 소금 1 중량부, 죽순 0.6 중량부, 훈연 가다랑어 1.5 중량부 및 된장 1.5 중량부를 첨가하여 80 ℃에서 10분 동안 끓인 다음 여과하여 간장 달임물을 수득하였다.After mixing 100 parts by weight of soy sauce, 250 parts by weight of water, 33 parts by weight of sugar, 3 parts by weight of cut dried persimmons and 3 parts by weight of fig powder, 16 parts by weight of onion skins, 9 parts by weight of green onions, and 1 part by weight of green onion root in the mixed mixture After adding parts, 3 parts by weight of radish, 3 parts by weight of apples, 3 parts by weight of pears and 1.5 parts by weight of jujube, boiling at 100° C. for 60 minutes, and then bringing the boiling temperature of the mixture to 50° C., 1 part by weight of dried red pepper, dried 0.5 parts by weight of red pepper seeds, 0.15 parts by weight of licorice, 0.3 parts by weight of ginger, 0.1 parts by weight of bay leaf, 0.1 parts by weight of whole pepper and 1 part by weight of dried shrimp are added and boiled at 50° C. for 60 minutes. After bringing the boiling temperature of the boiled mixture to 80 ° C, 1 part by weight of salt, 0.6 parts by weight of bamboo shoots, 1.5 parts by weight of smoked skipjack tuna and 1.5 parts by weight of soybean paste were added, boiled at 80 ° C. for 10 minutes, and filtered to obtain a soy sauce decoction. did.
비교예 1. A-C-B-D단계Comparative Example 1. Steps A-C-B-D
간장 100 중량부, 물 250 중량부, 설탕 33 중량부, 절단된 곶감 3 중량부 및 무화과 분말 3 중량부를 혼합한 후 상기 혼합된 혼합물에 건고추 1 중량부, 건고추씨 0.5 중량부, 감초 0.15 중량부, 생강 0.3 중량부, 월계수잎 0.1 중량부, 통후추 0.1 중량부 및 건새우 1 중량부를 첨가하여 50 ℃에서 60분 동안 끓인 후 상기 혼합물의 끓는 온도가 100 ℃가 되도록 한 후 양파껍질 16 중량부, 대파 9 중량부, 대파뿌리 1 중량부, 무 3 중량부, 사과 3 중량부, 배 3 중량부 및 대추 1.5 중량부를 첨가하여 100 ℃에서 60분 동안 끓인다. 상기 끓인 혼합물의 끓는 온도가 80 ℃가 되도록 한 후 소금 1 중량부, 죽순 0.6 중량부, 훈연 가다랑어 1.5 중량부 및 된장 1.5 중량부를 첨가하여 80 ℃에서 10분 동안 끓인 다음 여과하여 간장 달임물을 수득하였다.After mixing 100 parts by weight of soy sauce, 250 parts by weight of water, 33 parts by weight of sugar, 3 parts by weight of chopped dried persimmons and 3 parts by weight of fig powder, 1 part by weight of dried red pepper, 0.5 parts by weight of dried red pepper seeds, and 0.15 parts by weight of licorice were mixed with the mixture. After boiling at 50 ° C. for 60 minutes by adding parts, 0.3 parts by weight of ginger, 0.1 parts by weight of bay leaf, 0.1 parts by weight of whole peppercorns and 1 part by weight of dried shrimp, the boiling temperature of the mixture is 100 ° C., and then 16 parts by weight of onion peels, 9 parts by weight of green onion, 1 part by weight of green onion root, 3 parts by weight of radish, 3 parts by weight of apple, 3 parts by weight of pear and 1.5 parts by weight of jujube are added and boiled at 100° C. for 60 minutes. After bringing the boiling temperature of the boiled mixture to 80 ° C, 1 part by weight of salt, 0.6 parts by weight of bamboo shoots, 1.5 parts by weight of smoked skipjack tuna and 1.5 parts by weight of soybean paste were added, boiled at 80 ° C. for 10 minutes, and filtered to obtain a soy sauce decoction. did.
비교예 2. A-B-D-C단계Comparative Example 2. Steps A-B-D-C
간장 100 중량부, 물 250 중량부, 설탕 33 중량부, 절단된 곶감 3 중량부 및 무화과 분말 3 중량부를 혼합한 후 상기 혼합된 혼합물에 양파껍질 16 중량부, 대파 9 중량부, 대파뿌리 1 중량부, 무 3 중량부, 사과 3 중량부, 배 3 중량부 및 대추 1.5 중량부를 첨가하여 100 ℃에서 60분 동안 끓인 다음 상기 혼합물의 끓는 온도가 80 ℃가 되도록 한 후 소금 1 중량부, 죽순 0.6 중량부, 훈연 가다랑어 1.5 중량부 및 된장 1.5 중량부를 첨가하여 80 ℃에서 10분 동안 끓인다. 상기 끓인 혼합물의 끓는 온도가 50 ℃가 되도록 한 후 건고추 1 중량부, 건고추씨 0.5 중량부, 감초 0.15 중량부, 생강 0.3 중량부, 월계수잎 0.1 중량부, 통후추 0.1 중량부 및 건새우 1 중량부를 첨가하여 50 ℃에서 60분 동안 끓인 다음 여과하여 간장 달임물을 수득하였다.After mixing 100 parts by weight of soy sauce, 250 parts by weight of water, 33 parts by weight of sugar, 3 parts by weight of cut dried persimmons and 3 parts by weight of fig powder, 16 parts by weight of onion skins, 9 parts by weight of green onions, and 1 part by weight of green onion root in the mixed mixture Add 1 part by weight, 3 parts by weight of radish, 3 parts by weight of apple, 3 parts by weight of pear and 1.5 parts by weight of jujube, boil at 100° C. for 60 minutes, and then bring the mixture to a boiling temperature of 80° C. Then, 1 part by weight of salt, 0.6 parts by weight of bamboo shoots Add weight parts, smoked skipjack tuna 1.5 parts by weight and soybean paste 1.5 parts by weight, and boil at 80° C. for 10 minutes. 1 part by weight of dried red pepper, 0.5 parts by weight of dried red pepper seeds, 0.15 parts by weight of licorice, 0.3 parts by weight of ginger, 0.1 parts by weight of bay leaves, 0.1 parts by weight of whole pepper, and 1 part by weight of dried shrimp after the boiling temperature of the boiled mixture is set to 50 ° C. It was added and boiled at 50° C. for 60 minutes, and then filtered to obtain a soy sauce decoction.
비교예 3. A-D-B-C단계Comparative Example 3. Steps A-D-B-C
간장 100 중량부, 물 250 중량부, 설탕 33 중량부, 절단된 곶감 3 중량부 및 무화과 분말 3 중량부를 혼합한 후 상기 혼합된 혼합물에 소금 1 중량부, 죽순 0.6 중량부, 훈연 가다랑어 1.5 중량부 및 된장 1.5 중량부를 첨가하여 80 ℃에서 10분 동안 끓인 다음 상기 혼합물의 끓는 온도가 100 ℃가 되도록 한 후 양파껍질 16 중량부, 대파 9 중량부, 대파뿌리 1 중량부, 무 3 중량부, 사과 3 중량부, 배 3 중량부 및 대추 1.5 중량부를 첨가하여 100 ℃에서 60분 동안 끓인다. 상기 끓인 혼합물의 끓는 온도가 50 ℃가 되도록 한 후 건고추 1 중량부, 건고추씨 0.5 중량부, 감초 0.15 중량부, 생강 0.3 중량부, 월계수잎 0.1 중량부, 통후추 0.1 중량부 및 건새우 1 중량부를 첨가하여 50 ℃에서 60분 동안 끓인 다음 여과하여 간장 달임물을 수득하였다.After mixing 100 parts by weight of soy sauce, 250 parts by weight of water, 33 parts by weight of sugar, 3 parts by weight of cut dried persimmons and 3 parts by weight of fig powder, 1 part by weight of salt, 0.6 parts by weight of bamboo shoots, and 1.5 parts by weight of smoked skipjack tuna are mixed in the mixed mixture. And 1.5 parts by weight of soybean paste is added and boiled at 80 ° C. for 10 minutes, and then the boiling temperature of the mixture is set to 100 ° C. Then, 16 parts by weight of onion skins, 9 parts by weight of green onion, 1 part by weight of green onion root, 3 parts by weight of radish, apple Add 3 parts by weight, 3 parts by weight of pears, and 1.5 parts by weight of jujube, and boil at 100° C. for 60 minutes. 1 part by weight of dried red pepper, 0.5 parts by weight of dried red pepper seeds, 0.15 parts by weight of licorice, 0.3 parts by weight of ginger, 0.1 parts by weight of bay leaves, 0.1 parts by weight of whole pepper, and 1 part by weight of dried shrimp after the boiling temperature of the boiled mixture is set to 50 ° C. It was added and boiled at 50° C. for 60 minutes, and then filtered to obtain a soy sauce decoction.
비교예 4. 양파껍질 생략Comparative Example 4. Onion peel omitted
상기 실시예 1과 동일하게 실시하되, 양파껍질을 사용하지 않고 간장 달임물을 수득하였다.It was carried out in the same manner as in Example 1, but a decoction of soy sauce was obtained without using onion skins.
비교예 5. 된장 생략Comparative Example 5. Omitting soybean paste
상기 실시예 1과 동일하게 실시하되, 된장을 사용하지 않고 간장 달임물을 수득하였다.It was carried out in the same manner as in Example 1, but a decoction of soy sauce was obtained without using soybean paste.
비교예 6. 죽순 생략Comparative Example 6. Omitting bamboo shoots
상기 실시예 1과 동일하게 실시하되, 죽순을 사용하지 않고 간장 달임물을 수득하였다.It was carried out in the same manner as in Example 1, but a decoction of soy sauce was obtained without using bamboo shoots.
<시험예><Test Example>
시험예 1. 관능검사 ⅠTest Example 1. Sensory Test I
상기 실시예 1에서 제조된 간장 달임물에 새우를 30분 동안 침지시킨 새우장과 상기 실시예 1에서 제조된 간장 달임물에 새우를 1일 동안 침지시킨 새우장을 소비자 30명에게 시식하게 한 후 9점 척도법으로 관능검사를 실시하여 평균값 구하였으며, 이를 하기 표 1에 나타내었다. After having 30 consumers taste the shrimp paste prepared in Example 1 in the soy sauce decoction for 30 minutes and the shrimp paste in the soy sauce decoction prepared in Example 1 for 1 day. The average value was obtained by performing a sensory test using a 9-point scale method, and it is shown in Table 1 below.
- 염도, 풍미, 비린맛 및 종합적 기호도: 1점= 매우 나쁘다, 9점= 매우 좋다- Salinity, flavor, fishy taste and overall palatability: 1 = very bad, 9 = very good
위 표 1에 나타낸 바와 같이, 본 발명의 실시예 1에 따라 제조된 간장 달임물에 새우를 30분 동안 침지시킨 새우장과 1일 동안 침지시킨 새우장의 풍미가 유사하며, 비린맛이 없는 정도가 유사한 것을 확인하였다. 특히, 30분 동안 침지시킨 새우장은 1일 동안 침지시킨 새우장에 비하여 염도가 낮아 종합적인 기호도가 높은 것을 확인하였다. As shown in Table 1 above, the flavor of shrimp paste immersed in soy sauce decoction prepared according to Example 1 of the present invention for 30 minutes is similar to that of shrimp paste immersed for 1 day, and the degree of no fishy taste is A similar thing was confirmed. In particular, it was confirmed that the shrimp paste immersed for 30 minutes had a lower salinity compared to the shrimp paste soaked for 1 day, and thus the overall acceptance was high.
시험예 2. 관능검사 ⅡTest Example 2. Sensory Test Ⅱ
상기 실시예 및 비교예에서 제조된 간장 달임물에 새우를 30분 동안 침지시킨 새우장을 소비자 30명에게 시식하게 한 후 9점 척도법으로 관능검사를 실시하여 평균값 구하였으며, 이를 하기 표 2에 나타내었다. After having 30 consumers taste the shrimp paste prepared in the Examples and Comparative Examples in which the shrimp was immersed in the soy sauce decoction for 30 minutes, the sensory test was performed using a 9-point scale method to obtain the average value, which is shown in Table 2 below. It was.
- 염도, 풍미, 비린맛 및 종합적 기호도: 1점= 매우 나쁘다, 9점= 매우 좋다- Salinity, flavor, fishy taste and overall palatability: 1 = very bad, 9 = very good
위 표 2에 나타낸 바와 같이, 본 발명의 실시예 1에 따라 제조된 간장 달임물에 새우를 30분 동안 침지시킨 새우장은 비교예 1 내지 6의 간장 달임물에 새우를 30분 동안 침지시킨 새우장에 비하여 염도, 풍미, 비린맛 및 종합적 기호도가 모두 우수한 것을 확인하였다. 여기서 비린맛이 우수하다는 것은 비린맛이 없다는 것을 의미한다.As shown in Table 2 above, the shrimp paste in which the shrimp was immersed in the soy sauce decoction prepared according to Example 1 of the present invention for 30 minutes was immersed in the soy sauce decoction of Comparative Examples 1 to 6 for 30 minutes. It was confirmed that the salinity, flavor, fishy taste, and overall preference were all excellent. Here, excellent fishy taste means no fishy taste.
시험예 3. 부패정도 측정Test Example 3. Determination of the degree of decay
상기 실시예 및 비교예에서 제조된 간장 달임물을 5 ℃에서 보관하면서 시간에 따른 부패 정도를 평가하였다.The decoction of soy sauce prepared in Examples and Comparative Examples was stored at 5° C. and the degree of decay over time was evaluated.
위 표 3에 나타낸 바와 같이, 본 발명의 실시예 1에 따라 제조된 간장 달임물은 비교예 1 내지 6의 간장 달임물에 비하여 장기간 보관할 수 있다.As shown in Table 3 above, the soy sauce decoction prepared according to Example 1 of the present invention can be stored for a longer period than the soy sauce decoction of Comparative Examples 1 to 6.
Claims (7)
(B) 상기 혼합된 혼합물에 양파껍질, 대파, 대파뿌리, 무, 사과, 배 및 대추를 첨가하여 100 내지 120 ℃에서 50 내지 100분 동안 끓이는 단계;
(C) 상기 (B)단계의 혼합물의 온도가 30 내지 60 ℃가 되도록 한 후 건고추, 건고추씨, 감초, 생강, 월계수잎, 통후추 및 건새우를 첨가하여 30 내지 60 ℃에서 50 내지 100분 동안 가열시키는 단계; 및
(D) 상기 (C)단계의 혼합물의 온도가 70 내지 90 ℃가 되도록 한 후 소금, 죽순, 훈연 가다랑어 및 된장을 첨가하여 70 내지 90 ℃에서 5 내지 30분 동안 가열시키는 단계;를 포함하며,
상기 된장과 양파껍질은 1 : 5-20의 중량비로 혼합되고,
상기 간장 100 중량부에 대하여 물 200 내지 300 중량부, 설탕 20 내지 50 중량부, 곶감 1 내지 10 중량부, 무화과 분말 1 내지 10 중량부, 양파껍질 10 내지 30 중량부, 대파 5 내지 15 중량부, 대파뿌리 0.5 내지 5 중량부, 무 1 내지 10 중량부, 사과 1 내지 10 중량부, 배 1 내지 10 중량부, 대추 0.5 내지 5 중량부, 건고추 0.5 내지 5 중량부, 건고추씨 0.1 내지 1 중량부, 감초 0.1 내지 5 중량부, 생강 0.1 내지 1 중량부, 월계수잎 0.1 내지 1 중량부, 통후추 0.1 내지 1 중량부, 건새우 0.5 내지 5 중량부, 소금 0.5 내지 5 중량부, 죽순 0.1 내지 1 중량부, 훈연 가다랑어 0.5 내지 5 중량부 및 된장 0.5 내지 5 중량부를 포함하는 것을 특징으로 하는 간장 달임물의 제조방법.(A) mixing soy sauce, water, sugar, dried persimmon and fig powder;
(B) adding onion peel, green onion, green onion root, radish, apple, pear and jujube to the mixed mixture and boiling at 100 to 120° C. for 50 to 100 minutes;
(C) After the temperature of the mixture of step (B) is 30 to 60 ℃, dried red pepper, dried red pepper seeds, licorice, ginger, bay leaf, whole pepper and dried shrimp are added and dried at 30 to 60 ℃ for 50 to 100 minutes. heating; and
(D) adding salt, bamboo shoots, smoked skipjack tuna and soybean paste so that the temperature of the mixture of step (C) is 70 to 90 ° C. and heating at 70 to 90 ° C. for 5 to 30 minutes;
The soybean paste and onion peel are mixed in a weight ratio of 1: 5-20,
200 to 300 parts by weight of water, 20 to 50 parts by weight of sugar, 1 to 10 parts by weight of dried persimmons, 1 to 10 parts by weight of fig powder, 10 to 30 parts by weight of onion skins, 5 to 15 parts by weight of green onions based on 100 parts by weight of the soy sauce , 0.5 to 5 parts by weight of green onion root, 1 to 10 parts by weight of radish, 1 to 10 parts by weight of apple, 1 to 10 parts by weight of pear, 0.5 to 5 parts by weight of jujube, 0.5 to 5 parts by weight of dried red pepper, 0.1 to 1 of dried red pepper seed parts by weight, licorice 0.1 to 5 parts by weight, ginger 0.1 to 1 parts by weight, bay leaf 0.1 to 1 parts by weight, whole pepper 0.1 to 1 parts by weight, dried shrimp 0.5 to 5 parts by weight, salt 0.5 to 5 parts by weight, bamboo shoots 0.1 to 1 A method for producing a decoction of soy sauce, comprising 0.5 to 5 parts by weight of smoked skipjack tuna and 0.5 to 5 parts by weight of soybean paste.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102492573B1 (en) * | 2022-04-25 | 2023-01-27 | 강통령 | Noodle sauce and manufacturing method of the same |
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| KR100647878B1 (en) * | 2005-05-20 | 2006-11-23 | 이수복 | Herb soy sauce and producing method thereof |
| KR20160057143A (en) * | 2014-11-13 | 2016-05-23 | 박희주 | Making methode of soy and soybean paste using seafood |
| KR101875849B1 (en) | 2017-03-09 | 2018-07-06 | 이창우 | Soy sauce preserved crab and manufacturing method thereof |
| KR101950337B1 (en) | 2017-09-11 | 2019-02-20 | 김원혁 | Production Method of Soy Sauce Using Sulfur Duck |
| KR20190115370A (en) * | 2018-04-02 | 2019-10-11 | 송점숙 | Method for manufacturing shrimp marinated in sauce, and the shrimp marinated in sauce manufactured by the method |
| KR102158476B1 (en) * | 2020-02-10 | 2020-09-22 | 고상한 | Method for Preparing for Seafood Marinating Sauce and Method for Seafood Marinated in Sauce |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100647878B1 (en) * | 2005-05-20 | 2006-11-23 | 이수복 | Herb soy sauce and producing method thereof |
| KR20160057143A (en) * | 2014-11-13 | 2016-05-23 | 박희주 | Making methode of soy and soybean paste using seafood |
| KR101875849B1 (en) | 2017-03-09 | 2018-07-06 | 이창우 | Soy sauce preserved crab and manufacturing method thereof |
| KR101950337B1 (en) | 2017-09-11 | 2019-02-20 | 김원혁 | Production Method of Soy Sauce Using Sulfur Duck |
| KR20190115370A (en) * | 2018-04-02 | 2019-10-11 | 송점숙 | Method for manufacturing shrimp marinated in sauce, and the shrimp marinated in sauce manufactured by the method |
| KR102158476B1 (en) * | 2020-02-10 | 2020-09-22 | 고상한 | Method for Preparing for Seafood Marinating Sauce and Method for Seafood Marinated in Sauce |
Cited By (1)
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| KR102492573B1 (en) * | 2022-04-25 | 2023-01-27 | 강통령 | Noodle sauce and manufacturing method of the same |
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