KR20160131541A - Preparation Method of Seasoning Liquid Salted Fish - Google Patents
Preparation Method of Seasoning Liquid Salted Fish Download PDFInfo
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- KR20160131541A KR20160131541A KR1020150064095A KR20150064095A KR20160131541A KR 20160131541 A KR20160131541 A KR 20160131541A KR 1020150064095 A KR1020150064095 A KR 1020150064095A KR 20150064095 A KR20150064095 A KR 20150064095A KR 20160131541 A KR20160131541 A KR 20160131541A
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- 239000007788 liquid Substances 0.000 title claims description 12
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 title description 8
- 241000251468 Actinopterygii Species 0.000 claims abstract description 34
- 235000015067 sauces Nutrition 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 229940024606 amino acid Drugs 0.000 claims abstract description 15
- 150000001413 amino acids Chemical class 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 12
- 239000008213 purified water Substances 0.000 claims abstract description 12
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 12
- 235000013599 spices Nutrition 0.000 claims abstract description 5
- 230000032683 aging Effects 0.000 claims description 31
- 229930091371 Fructose Natural products 0.000 claims description 10
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 10
- 239000005715 Fructose Substances 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 239000000284 extract Substances 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 239000011550 stock solution Substances 0.000 claims description 6
- 235000003805 Musa ABB Group Nutrition 0.000 claims description 5
- 235000015266 Plantago major Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000017521 Artemisia japonica Nutrition 0.000 claims description 4
- 241000271889 Artemisia japonica Species 0.000 claims description 4
- 241000269908 Platichthys flesus Species 0.000 claims description 4
- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- -1 salt salt Chemical class 0.000 claims description 2
- 230000005070 ripening Effects 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 4
- 239000012141 concentrate Substances 0.000 abstract 1
- 235000008504 concentrate Nutrition 0.000 abstract 1
- 235000019534 high fructose corn syrup Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000019600 saltiness Nutrition 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 28
- 230000000052 comparative effect Effects 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 6
- 241001454694 Clupeiformes Species 0.000 description 5
- 235000019513 anchovy Nutrition 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 241000238557 Decapoda Species 0.000 description 3
- 241000234295 Musa Species 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- 235000017519 Artemisia princeps Nutrition 0.000 description 1
- 244000065027 Artemisia princeps Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000000443 biocontrol Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013360 fish flour Nutrition 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000008975 immunomodulatory function Effects 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013311 vegetables 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
본 발명은 조미액젓의 제조방법에 관한 것으로, 보다 상세하게는 숙성 전기간에 걸쳐 양호한 숙성의 진행으로 인해 부패취가 전혀 발생하지 않고 비린내 및 잡맛이 없는 관능적인 특성이 우수한 조미액젓의 제조방법에 관한 것이다.
More particularly, the present invention relates to a method for preparing a seasoned fish sauce which is excellent in sensory characteristics without spoilage and no bad spirits and unpleasant taste due to progress of aging with good aging throughout aging will be.
일반적으로 생선을 이용한 젓갈류는 제조과정에서 이들을 염장에 의해 절인 후 별도의 숙성을 위한 용기에 담아 숙성하는 숙성단계를 거치게 된다. 이러한 액젓은 각종 아미노산과 핵산 등의 정미성분을 다량 함유하고 있어 옛부터 김치류 등의 염절임 채소류의 조미에 널리 사용되고 있다. In general, fish fermented fish products are fermented by pickling them with a salting agent in a manufacturing process, then aging them in a container for further aging. These fish sauces contain a large amount of tasty components such as various amino acids and nucleic acids, and they have been widely used for seasoning pickled vegetables such as kimchi.
또한, 이들 액젓은 단백질 공급원으로서의 영양식 기능 이외에도 미각효과가 있으며, 액젓에 함유되어 있는 펩타이드는 항산화 효과, 항균효과 등의 생리활성기능을 갖고 있을 뿐만 아니라 면역조절기능, 호르몬 및 신경전달 물질로서의 기능 그리고 항고혈압 효과와 같은 생체조절 기능도 있다. In addition, these fish sauces have a taste effect in addition to the nutritional function as a protein source. Peptides contained in fish sauces have not only physiological activities such as antioxidative effect and antibacterial effect but also functions as immunomodulating function, hormone and neurotransmitter, There are also biocontrol functions such as antihypertensive effect.
과거에는 이들 액젓의 소비형태가 주로 가정에서 제조하여 사용하는 자급자족형이었으나, 최근에는 공장에서 위생적이며 저장성이 증가된 액젓을 생산하고 있으며 그 수요량도 점차 증가하고 있는 추세이다.In the past, consumption patterns of these fish sauces have been self-sufficiency type, which is mainly used at home. Recently, however, fish sauces having increased hygienic and storage stability have been produced in the factories.
하지만, 종래 액젓의 숙성과정에서 얻어지는 액체성분은 부패취가 심한 경우가 많고, 그렇지 않더라도 비린내 및 잡내가 많아 관능적 품질이 열악한 경우가 많아 문제시되고 있다.However, the liquid component obtained from the fermentation process of the conventional fish sauce often has a high degree of corruption, and even if not, there are many cases in which the sensory quality is poor due to a lot of fishy fish and catches.
이러한 실정하에 고품질을 선호하는 현대 소비자의 기호에 부응하기 위하여는 숙성 전기간에 걸쳐 양호한 숙성의 진행으로 인해 부패취가 전혀 발생하지 않고 비린내 및 잡맛이 없는 관능적인 특성이 우수한 조미액젓의 제조방법이 요구되고 있다.In order to meet the preferences of modern consumers who prefer high quality under such circumstances, there is a need for a method of producing seasoned fish sauces which is excellent in sensory characteristics without spoilage and no taste due to progress of aging, .
본 발명은 상기한 바와 같은 종래기술이 가지는 문제를 해결하기 위해 안출된 것으로, 그 목적은 숙성 전기간에 걸쳐 양호한 숙성의 진행으로 인해 부패취가 전혀 발생하지 않고 비린내 및 잡맛이 없는 관능적인 특성이 우수한 조미액젓의 제조방법을 제공함에 있다.
The object of the present invention is to solve the problems of the prior art as described above. The object of the present invention is to provide a fermented soybean paste which does not cause any spoilage due to progress of aging, And to provide a method for producing seasoned fish sauces.
상기한 바와 같은 본 발명의 기술적 과제는 다음과 같은 수단에 의해 달성되어진다.The technical problem of the present invention as described above is achieved by the following means.
(1) 생선류, 아미노산 원액, 저염의 소금, 및 정제수를 숙성용기에 넣고 1차 숙성하고, 상기 1차 숙성을 거친 재료에 액상과당, 글루타민산나트륨, 및 향신료를 추가 첨가하여 2차 숙성하는 단계를 포함하는 조미액젓의 제조방법.
(1) A step of secondary aging by addition of liquid fructose, sodium glutamate, and spice to the first aged material by adding raw fish, amino acid stock solution, low salt salt, and purified water into a aging container Containing seasoning sauce.
(2) 상기 (1)에 있어서,(2) In the above (1)
가자미를 포함한 생선류 45~50 %(w/w), 아미노산 원액 10~20 %(w/w), 소금 17~18 %(w/w), 및 잔량의 정제수를 숙성용기에 넣고 12~16개월간 1차 숙성하는 단계; 상기 1차 숙성을 거친 재료에 액상과당 0.1~0.2 %(w/w), 글루타민산나트륨 0.1~0.5 %(w/w), 및 향신료 0.001~0.01 %(w/w)를 추가 첨가하여 6~8개월간 2차 숙성하는 단계를 포함하는 조미액젓의 제조방법.
(W / w), fish salt (10 to 20% w / w), salt 17 to 18% (w / w), and remaining amount of purified water were added to the aging container for 12 to 16 months A primary fermentation step; The primary aged material is further supplemented with 0.1 to 0.2% (w / w) of liquid fructose, 0.1 to 0.5% (w / w) of sodium glutamate and 0.001 to 0.01% (w / And a second fermentation step for a month.
(3) 상기 (1)에 있어서,(3) In the above (1)
가자미 20~30 %(w/w)를 포함하는 것을 특징으로 하는 조미액젓의 제조방법.
And 20-30% (w / w) of flounder.
(4) 상기 (1)에 있어서,(4) In the above (1)
2차 숙성과정에서 인진쑥 추출물 0.1~0.2 %(w/w) 및 질경이 추출물 0.1~0.2 %(w/w)를 더 첨가하는 것을 특징으로 하는 조미액젓의 제조방법.
Wherein 0.1 to 0.2% (w / w) of Artemisia japonica extract and 0.1 to 0.2% (w / w) of Plantain extract are further added during the second aging process.
상기와 같은 본 발명에 따르면, 숙성 전기간에 걸쳐 양호한 숙성의 진행으로 인해 부패취가 전혀 발생하지 않고 비린내 및 잡맛이 없는 관능적인 특성이 우수한 조미액젓을 제조할 수 있다.
According to the present invention as described above, it is possible to produce a seasoned fish sauce excellent in sensory characteristics without spoilage and no fishy smell and unpleasant taste due to progress of aging with good aging throughout aging.
도 1은 본 발명의 실시예에 따른 조미액젓의 제조공정도이다.1 is a view illustrating a manufacturing process of a seasoned fish sauce according to an embodiment of the present invention.
본 발명에 따른 조미액젓의 제조방법은 가자미를 포함한 생선류, 아미노산 원액, 저염의 소금, 및 정제수를 숙성용기에 넣고 1차 숙성하고, 상기 1차 숙성을 거친 재료에 액상과당, 글루타민산나트륨, 및 향신료를 추가 첨가하여 2차 숙성하는 단계를 포함한다.
The method for preparing seasoned fish sauce according to the present invention is characterized in that raw fish including amino acid, salt of amino acid, salt of low salt, and purified water are first aged by putting in a fermentation vessel, and the primary fermented material is mixed with liquid fructose, sodium glutamate, Followed by secondary aging.
이하 본 발명의 내용을 단계별로 보다 구체적으로 설명하면 다음과 같다.Hereinafter, the contents of the present invention will be described in more detail as follows.
상기 본 발명에 따른 조미액젓의 제조방법은 바람직하게는 가자미를 포함한 생선류 45~50 %(w/w), 아미노산 원액 10~20 %(w/w), 소금 17~18 %(w/w), 및 잔량의 정제수를 숙성용기에 넣고 12~16개월간 1차 숙성하는 단계; 상기 1차 숙성을 거친 재료에 액상과당 0.1~0.2 %(w/w), 글루타민산나트륨 0.1~0.5 %(w/w), 및 향신료 0.001~0.01 %(w/w)를 추가 첨가하여 6~8개월간 2차 숙성하는 단계를 포함한다.Preferably, the method of the present invention further comprises a step of adding 45 to 50% (w / w) of fish, 10 to 20% (w / w) of an amino acid solution, 17 to 18% (w / , And a remaining amount of purified water is added to the aging vessel and first aged for 12 to 16 months; The primary aged material is further supplemented with 0.1 to 0.2% (w / w) of liquid fructose, 0.1 to 0.5% (w / w) of sodium glutamate and 0.001 to 0.01% (w / And a second aging step for a month.
상기 생선류에는 가자미를 주원료로 하면서, 기타 시판되는 공지의 생선류로써, 예를 들어 멸치, 새우, 갈치, 까나리 등을 혼합할 수 있다. 가자미는 바람직하게는 20~30 %(w/w)를 포함하며, 기타 생선류를 포함하여 전체 생선류는 45~50 %(w/w)로 한다. 바람직하게는 멸치는 10 %(w/w), 새우 5 %(w/w)를 사용한다.The above-mentioned fish can be mixed with anchovy, shrimp, ground meat, crab meat, etc., using fish flour as a main raw material and other commercially available fish raw fish. The flounder preferably contains 20 to 30% (w / w) and the total fish including 45 to 50% (w / w). Preferably, the anchovy is 10% (w / w) and the shrimp is 5% (w / w).
또, 아미노산 원액은 식품첨가물로 시판되는 아미노산 원액(예로, 오복식품, 한국)을 구입하여 사용하면 충분하다. 이 아미노산 원액은 전체 조미액젓의 중량에 대하여 10~20 %(w/w), 바람직하게는 13 %(w/w) 첨가되며, 상기 범위를 벗어날 경우 원하는 효과를 달성하기 곤란하거나, 액젓 특유의 맛이 차폐되어 오히려 관능적 품질이 떨어질 우려가 있다.It is sufficient to purchase and use an amino acid stock solution commercially available as a food additive (for example, Oobok food, Korea) for the amino acid stock solution. The amino acid stock solution is added in an amount of 10 to 20% (w / w), preferably 13% (w / w) based on the weight of the whole seasoning fish sauce. If the above range is exceeded, The taste may be shielded and the sensual quality may deteriorate.
소금은 저염식으로 만들기 위해 17~18 %(w/w) 첨가되는 것으로 충분하다. 기존 조미액젓의 제조를 위해서는 25 %(W/W) 이상의 다량의 소금이 투입되어야 하지만, 본 발명에 따른 제조방법에 의하면 상기 함량만으로도 고품질의 조미액젓을 제조하는 것이 가능하다.It is sufficient that the salt is added at 17-18% (w / w) to make it low salt. In order to prepare a conventional seasoned fish sauce, a large amount of salt should be added in an amount of 25% (W / W) or more. However, according to the production method of the present invention, it is possible to produce a high quality seasoned fish sauce with the above content alone.
본 발명에서는 상기와 같이 생선류, 아미노산 원액, 소금에다 최종적으로 100 %(w/w)가 되도록 잔량의 정제수를 첨가하여 12~16개월간 1차 숙성한다. 숙성용기는 본 발명자가 제작한 특허등록 제10-1135803호에 개시된 용기가 사용되어질 수 있다.In the present invention, a remaining amount of purified water is added to fish, amino acid stock solution, and salt to a final concentration of 100% (w / w) as described above, and the mixture is first matured for 12 to 16 months. As the aging vessel, the vessel disclosed in Patent Registration No. 10-1135803 manufactured by the present inventor can be used.
상기와 같이 1차 숙성이 완료되면, 이때 생성된 1차 숙성 액젓에 액상과당 0.1~0.2 %(w/w), 글루타민산나트륨 0.1~0.5 %(w/w), 및 향신료 0.001~0.01 %(w/w)를 추가 첨가하여 6~8개월간 2차 숙성한다. When the primary fermentation is completed as described above, 0.1 to 0.2% (w / w) of liquid fructose, 0.1 to 0.5% (w / w) of sodium glutamate and 0.001 to 0.01% / w) is further added and aged for 6 to 8 months.
상기 2차 숙성과정에서 생선이 갖고 있는 특유의 비린내를 완벽히 제어하기 위해 인진쑥 추출물 0.1~0.2 %(w/w) 및 질경이 추출물 0.1~0.2 %(w/w)를 추가로 첨가하는 것이 바람직하다.It is preferable to add 0.1 ~ 0.2% (w / w) of Artemisia japonica extract and 0.1 ~ 0.2% (w / w) of plantain extract in order to completely control the characteristic fishy fish possessed in the secondary aging process.
본 발명에 의하면, 상기 2차 숙성과정을 위해 투입되는 원료를 1차 숙성과정이 종료되는 시점에 추가 첨가하여 후속 숙성과정을 추가함으로써, 부패취의 발생을 제거할 수 있음을 확인하였다. 비교실험결과 1차 숙성재료와 2차 숙성재료를 한꺼번에 투입하여 동일 기간동안 숙성시킨 결과 부패취가 약간 발생하는 것으로 보아 본 발명에 따른 2차 숙성공정이 조미액젓의 제조를 위한 보다 우수한 방법임을 확인할 수 있었다.
According to the present invention, it is confirmed that the occurrence of spoilage can be eliminated by further adding a raw material to be added for the second aging process at the end of the first aging process to add a subsequent aging process. As a result of the comparison, it was found that the first aging material and the second aging material were put in one time and aged for the same period, resulting in a slight decay. Thus, it is confirmed that the second aging process according to the present invention is a superior method I could.
이하 본 발명의 내용을 실시예를 참조하여 보다 상세하게 설명하고자 하나, 하기 실시예는 본 발명의 이해를 돕기 위해 제시되어지는 것일 뿐 본 발명의 권리범위가 하기 실시예에 의해 한정되어지는 것으로 해석되어져서는 아니된다.
Hereinafter, the present invention will be described in more detail with reference to Examples. However, it should be understood that the following Examples are given to aid understanding of the present invention, and the scope of the present invention is limited only by the following Examples. Shall not be made.
[실시예 1] 조미액젓의 제조[Example 1] Preparation of seasoning sauce
수세하여 잘 손질된 가자미 30 %(w/w), 멸치 10 %(w/w), 새우 5 %(w/w), 아미노산원액 13 %(w/w), 소금 17 %(w/w) 및 잔량의 정제수를 20ℓ들이 숙성용기에 투입하고 뚜껑을 덮어 기밀상태를 유지하면서 1년 동안 실온에서 1차 숙성시켰다. 1차 숙성된 재료에 액상과당 0.2 %(w/w), 글루타민산나트륨 0.5 %(w/w), 및 향신료 0.01 %(w/w)를 추가하여 6개월 동안 2차 숙성처리하여 조미액젓을 제조하였다.
(W / w), anchovy 10% (w / w), shrimp 5% (w / w), amino acid solution 13% (w / w) and salt 17% (w / w) And the remaining amount of purified water was put into a 20-liter aging vessel, and the vessel was covered with a lid and first aged at room temperature for one year while maintaining airtightness. The first aged material was added with 0.2% (w / w) of liquid fructose, 0.5% (w / w) of sodium glutamate and 0.01% (w / w) Respectively.
[실시예 2] 조미액젓의 제조[Example 2] Preparation of seasoning sauce
수세하여 잘 손질된 가자미 30 %(w/w), 멸치 10 %(w/w), 갈치 5 %(w/w), 아미노산원액 13%(w/w), 소금 17 %(w/w) 및 잔량의 정제수를 20ℓ들이 숙성용기에 투입하고 뚜껑을 덮어 기밀상태를 유지하면서 1년 동안 실온에서 1차 숙성시켰다. 1차 숙성된 재료에 액상과당 0.15 %(w/w), 글루타민산나트륨 0.5 %(w/w), 및 향신료 0.001 %(w/w)를 추가하여 6개월 동안 2차 숙성처리하여 조미액젓을 제조하였다.
(W / w), anchovy 10% (w / w), salted 5% (w / w), amino acid solution 13% (w / w) and salt 17% (w / w) And the remaining amount of purified water was put into a 20-liter aging vessel, and the vessel was covered with a lid and first aged at room temperature for one year while maintaining airtightness. The first aged material was added with 0.15% (w / w) of liquid fructose, 0.5% (w / w) of sodium glutamate and 0.001% (w / w) Respectively.
[실시예 3] 조미액젓의 제조[Example 3] Preparation of seasoning sauce
2차 숙성과정에서 인진쑥 추출물 0.1 %(w/w) 및 질경이 추출물 0.1 %(w/w)를 더 첨가한 것을 제외하고 실시예 1에서와 동일한 조건하에 조미액젓을 제조하였다.
A seasoned sauce was prepared under the same conditions as in Example 1, except that 0.1% (w / w) of Artemisia japonica extract and 0.1% (w / w) of Plantain extract were added in the second aging process.
[비교예 1][Comparative Example 1]
수세하여 잘 손질된 가자미 45 %(w/w), 아미노산원액 10%(w/w), 소금 18 %(w/w) 및 잔량의 정제수를 20ℓ들이 숙성용기에 투입하고, 액상과당 0.2 %(w/w), 글루타민산나트륨 0.5 %(w/w), 및 향신료 0.01 %(w/w)를 추가한 후, 뚜껑을 덮어 기밀상태를 유지하면서 1년 6개월 동안 실온에서 숙성시켰다.
Washed with water and added 20 liters of well-prepared flounder 45% (w / w), amino acid solution 10% (w / w), salt 18% (w / w) and remaining amount of purified water into the aging vessel, w / w), sodium glutamate 0.5% (w / w), and spices 0.01% (w / w) were added and the mixture was capped and matured at room temperature for one year and six months while maintaining the airtightness.
[비교예 2][Comparative Example 2]
수세하여 잘 손질된 가자미 30 %(w/w), 멸치 15 %(w/w), 아미노산원액 20%(w/w), 소금 17 %(w/w) 및 잔량의 정제수를 20ℓ들이 숙성용기에 투입하고, 액상과당 0.15 %(w/w), 글루타민산나트륨 0.5 %(w/w), 및 향신료 0.001 %(w/w)를 추가한 후, 뚜껑을 덮어 기밀상태를 유지하면서 1년 6개월 동안 실온에서 숙성시켰다.
20 liters (w / w) of anchovy, 20% (w / w) of an amino acid solution, 17% (w / w) of salt and remaining amount of purified water of 20% , Added with 0.15% (w / w) of liquid fructose, 0.5% (w / w) of sodium glutamate and 0.001% (w / w) of spices, Lt; / RTI > at room temperature.
[실험예 1][Experimental Example 1]
실시예 1 내지 2 및 비교예 1 내지 2에 따라 제조한 조미액젓을 대상으로 20인의 미각이 우수한 패널을 대상으로 5점 척도법으로 부패취를 포함한 관능성을 평가한 결과는 하기 표 1에서와 같으며 모든 검사항목에서 비교예와 비교할 때 우수한 것으로 평가되었다. The results of evaluating the sensory properties including decay by the 5-point scaling method on the panels having excellent taste of 20 from the seasoning prepared according to Examples 1 to 2 and Comparative Examples 1 and 2 were as shown in Table 1 And all the test items were evaluated as superior to the comparative example.
♪-1. 아주나쁘다. 2. 나쁘다. 3. 보통이다. 4. 좋다. 5. 아주좋다.♪ -1. It is very bad. 2. It is bad. 3. It is normal. 4. Good. 5. Very good.
상기 표 1에 나타낸 바와 같이, 숙성과정을 2단계로 하지 않은 비교예 1 및 2의 경우 부패취가 발생하는 것으로 보아, 본 실시예에 따라 제조된 조미액젓이 동일한 기간동안 숙성시켰을 경우 부패취도 없고, 관능적 품질에서도 현저히 좋은 것으로 확인되었다. 또한, 인진쑥과 질경이 추출물을 각각 0.1 %(w/w) 첨가한 결과 비린내는 완벽하게 제어되어짐을 확인하였다.
As shown in Table 1, in the case of Comparative Examples 1 and 2 in which the ripening process was not performed in two stages, decomposition occurred, and when the seasoned sesame prepared according to this example was aged for the same period, , And it was confirmed that the sensory quality was remarkably good. In addition, the addition of 0.1% (w / w) of Artemisia princeps and Plantain extracts resulted in complete control of fish smell.
상기와 같이, 본 발명의 바람직한 실시 예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that
Claims (4)
Comprising a step of adding a liquid fermented fructose, sodium glutamate, and a spice to the above primary-aged material by adding raw fish, amino acid stock solution, low salt salt, and purified water into a fermentation vessel, A method of manufacturing a fish sauce.
가자미를 포함한 생선류 45~50 %(w/w), 아미노산 원액 10~20 %(w/w), 소금 17~18 %(w/w), 및 잔량의 정제수를 숙성용기에 넣고 12~16개월간 1차 숙성하는 단계; 상기 1차 숙성을 거친 재료에 액상과당 0.1~0.2 %(w/w), 글루타민산나트륨 0.1~0.5 %(w/w), 및 향신료 0.001~0.01 %(w/w)를 추가 첨가하여 6~8개월간 2차 숙성하는 단계를 포함하는 조미액젓의 제조방법.
The method according to claim 1,
(W / w), fish salt (10 to 20% w / w), salt 17 to 18% (w / w), and remaining amount of purified water were added to the aging container for 12 to 16 months A primary fermentation step; The primary aged material is further supplemented with 0.1 to 0.2% (w / w) of liquid fructose, 0.1 to 0.5% (w / w) of sodium glutamate, and 0.001 to 0.01% (w / And a second fermentation step for a month.
가자미 20~30 %(w/w)를 포함하는 것을 특징으로 하는 조미액젓의 제조방법.
The method according to claim 1,
And 20-30% (w / w) of flounder.
2차 숙성과정에서 인진쑥 추출물 0.1~0.2 %(w/w) 및 질경이 추출물 0.1~0.2 %(w/w)를 더 첨가하는 것을 특징으로 하는 조미액젓의 제조방법.The method according to claim 1,
Wherein 0.1 to 0.2% (w / w) of Artemisia japonica extract and 0.1 to 0.2% (w / w) of Plantain extract are further added during the second aging process.
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| KR20220114323A (en) * | 2021-02-08 | 2022-08-17 | (주)봄내 | Salted Sauce of Cherry Salmon and Preparation Method Thereof |
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| KR20220114323A (en) * | 2021-02-08 | 2022-08-17 | (주)봄내 | Salted Sauce of Cherry Salmon and Preparation Method Thereof |
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