KR102324445B1 - Manufacturing method of soy sauce using corn - Google Patents

Abstract

The present invention relates to a method for producing corn brewed soy sauce excellent in taste and flavor by adding Korean soy sauce to corn, onion, dried red pepper, kelp and other ingredients instead of using soybeans and wheat, corn, onion, dried red pepper, A material preparation step of preparing and washing kelp; A bath treatment step of obtaining an extract by bathing corn and onion that have undergone the material preparation step at 100° C. for 4 hours; A mixing process of immersing dried red pepper and kelp, which has undergone the material preparation step, in the extract, mixing raffinose oligosaccharide, anchovy fish sauce, and Korean soy sauce, and heating the mixture that has undergone the mixing process for 30 minutes, and then scooping out the bojagi a mixing treatment step of obtaining brewed soy sauce by heating and separating; a sterilization step of sterilizing by spraying fermented alcohol into the brewed soy sauce obtained in the mixing treatment step; and filtering after the sterilization step to remove residues.

Description

Corn brewing soy sauce manufacturing method {Manufacturing method of soy sauce using corn}

The present invention relates to a method for producing corn brewed soy sauce, and more particularly, to a method for producing corn brewed soy sauce with improved taste and flavor by using corn and other ingredients.

Brewed soy sauce is usually made by mixing steamed soybeans or soybeans with wheat (wheat), inoculating with Hwangguk-gyun, mixing it with brine, and fermenting and aging it.

However, soybeans have a high protein content but a low carbohydrate content, so there is a limit to enhancing the taste through fermentation. ·Depending on esters, etc., soybeans contain essential amino acids evenly, but methionine content is somewhat lacking.

Accordingly, the present inventor tried to use corn kernels (hereinafter referred to as 'corn') in consideration of the fact that corn, which has low utilization as food, has high starch and methionine content, and at the same time, conventional brewing without using soybeans and wheat. A new method of brewing soy sauce different from the method of making soy sauce was invented.

Patent Publication No. 1988-0000216 (Notice on March 15, 1988)

The problem to be solved by the present invention is to provide a method for producing corn brewed soy sauce excellent in taste and flavor by adding Korean soy sauce to corn, onion, dried red pepper, kelp and other ingredients instead of using soybeans and wheat.

Corn brewed soy sauce manufacturing method of the present invention for solving the above problems, a material preparation step of preparing and washing corn, onion, dried red pepper, and kelp; A bath treatment step of obtaining an extract by bathing corn and onion that have undergone the material preparation step at 100° C. for 4 hours; A mixing process of immersing dried red pepper and kelp, which has undergone the material preparation step, in the extract, mixing raffinose oligosaccharide, anchovy fish sauce, and Korean soy sauce, and heating the mixture that has undergone the mixing process for 30 minutes, and then scooping out the bojagi a mixing treatment step of obtaining brewed soy sauce by heating and separating; a sterilization step of sterilizing by spraying fermented alcohol into the brewed soy sauce obtained in the mixing treatment step; and a filtering step of removing residues by filtering after the sterilization step.

In addition, the corn brewed soy sauce manufacturing method of the present invention is characterized in that in the boiling water treatment step, corn and onion are mixed in a ratio of 27% corn and 20% onion with respect to 100% of the total material weight.

In addition, in the method for preparing corn brewed soy sauce of the present invention, in the mixing process, dry red pepper, kelp, raffinose oligosaccharide, anchovy fish sauce, and Korean soy sauce are 0.5% dried red pepper, 0.5% kelp, and 0.5% raffinose oligosaccharide based on 100% of the total material weight. It is characterized by mixing 6% silver, 6% anchovy sauce, and 40% Korean soy sauce.

In addition, the corn brewed soy sauce manufacturing method of the present invention is characterized in that the primula petals are added as an additional material to the mixture during the mixing process.

According to the corn brewed soy sauce manufacturing method of the present invention, by adding Korean soy sauce to corn, onion, dried red pepper, kelp and other ingredients to prepare brewed soy sauce, the taste and flavor of brewed soy sauce are excellent even without the use of soybeans and wheat. its merchandising is improved.

1 is a block diagram of a method for manufacturing corn brewed soy sauce according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to the accompanying drawings.

1 is a block diagram of a method for manufacturing corn brewed soy sauce according to the present invention. 1, the present invention consists of a material preparation step (S10), a hot water treatment step (S20), a mixing treatment step (S30), a sterilization step (S40), and a filtration step (S50).

When explaining the specific content of the present invention in each step, the material preparation step (S10) prepares corn, onion, dried red pepper and kelp, and cleans it with fresh water.

At this time, if too much water remains, the concentration of the extract to be described later becomes dilute, so it is preferable to remove the water.

In the bath treatment step (S20), the corn and onion, which have undergone the material preparation step (S10), are placed in a bath vessel and bathed at 100° C. for 4 hours to obtain an extract.

At this time, corn and onion are mixed in a ratio of 27% for corn and 20% for onion with respect to 100% of the total material weight.

The mixing process step (S30) is divided into two processes: a mixing process (S31) and a heating and separation process (S32). First, the mixing process (S31) is prepared by adding the material to the extract obtained in the bath treatment step (S20). Dried red pepper and kelp, which have undergone step (S10), are put in a wrapping cloth, and raffinose oligosaccharide, anchovy fish sauce, and Korean soy sauce are mixed therein.

One of the characteristics of the present invention is to add Korean soy sauce, which uses pre-prepared Korean soy sauce to replace the fermentation process using soybeans used in the conventional brewed soy sauce.

As such, by using the already fermented Korean soy sauce, there is no need for the fermentation process by Hwang Guk-gyun used in the manufacture of general brewed soy sauce.

This is because Bacillus subtilis in Korean soy sauce survives the heating process later and can secrete enzymes again when an appropriate environment is restored.

In addition, raffinose oligosaccharide is a beneficial enzyme of the stomach or small intestine, and serves as a nutrient for bifidus lactic acid bacteria necessary for the large intestine, and is a factor that can further increase the commerciality of the brewed soy sauce according to the present invention.

In the mixing process (S31), dried red pepper, kelp, raffinose oligosaccharide, anchovy fish sauce and Korean soy sauce are 0.5% dried red pepper, 0.5% kelp, 6% raffinose oligosaccharide, 6% anchovy fish sauce based on 100% of the total material weight. , Korean soy sauce is mixed at a ratio of 40%.

Meanwhile, in the mixing process (S31), primula petals may be added as an additional material.

Primula petals have a high content of vitamin C, a lot of catechin, a kind of polyphenol, and a high content of tannic acid, which has a flavoring function.

In general, it is known that the higher the nitrite scavenging ability, the more anticancer effect that suppresses the occurrence of cancer. Primula is an edible flower with a very high nitrite scavenging ability.

By adding such primula petals, it can be expected to improve the functionality and flavor of the brewed soy sauce according to the present invention.

Next, in the heating and separation process (S32), the mixture that has been subjected to the mixing process (S31) is heated for 30 minutes to further boil, and then the bojagi containing dried red pepper and kelp is removed to obtain brewed soy sauce.

The sterilization step (S40) is a process of sterilizing by spraying fermented alcohol into the brewed soy sauce obtained in the mixing processing step (S30).

The filtering step (S50) is a step of passing the sterilized brewed soy sauce through a filter in order to remove various residues that may remain after the sterilization step (S40).

After that, the prepared brewed soy sauce is put in a predetermined container and stored in a refrigerator, and is shipped out and used if necessary.

Qualitative data according to specific examples of the present invention are described below, but these are only representative examples of the present invention and do not limit the scope of the present invention.

Example 1. Brewed soy sauce was prepared according to the manufacturing method of the present invention, but corn was mixed in a weight ratio of 15% with respect to 100% of the total material weight.

Example 2. Brewed soy sauce was prepared according to the manufacturing method of the present invention, but corn was mixed in a weight ratio of 20% with respect to 100% of the total material weight.

Example 3. Brewed soy sauce was prepared according to the manufacturing method of the present invention, but corn was mixed in a weight ratio of 25% with respect to 100% of the total material weight.

Example 4. Brewed soy sauce was prepared according to the manufacturing method of the present invention, but corn was mixed in a weight ratio of 30% with respect to 100% of the total material weight.

Example 5. Brewed soy sauce was prepared according to the manufacturing method of the present invention, but corn was mixed in a weight ratio of 35% with respect to 100% of the total material weight.

<Evaluation method>

After tasting the brewed soy sauce prepared according to Examples 1 to 5 by 30 adults (evenly distributed by age and gender), the flavor and preference were scored by a 5-point scoring method (very good: 5, good: 4, average: 3, not good) : 2, very bad : 1) was evaluated, and the average value of the obtained values is shown in [Table 1] below.

<Sensory test evaluation result of brewed soy sauce> Example 1 Example 2 Example 3 Example 4 Example 5 zest 3.7 3.9 4.1 4.2 4.2 symbol 3.9 4.0 4.3 4.1 3.9

As can be seen in [Table 1], as the weight ratio of corn increases, the flavor increases, but in the case of preference, it was evaluated that the weight ratio of corn exceeds 30%, and it was evaluated to decrease, which resulted in an increase in the saccharified starch content of corn. It is thought to be the cause of the excessive sweetness of the brewed soy sauce.

As a result of this sensory test, the weight ratio of corn is preferably 25 to 30%.

Although preferred embodiments of the present invention have been described above, the scope of the present invention is not limited thereto, and it should be understood that the scope of the present invention extends to those substantially equivalent to the embodiments of the present invention, Various modifications can be made by those of ordinary skill in the art to which the invention pertains without departing from the spirit of the invention.

Claims (4)

A material preparation step (S10) of preparing and washing corn, onion, dried red pepper, and kelp;
A bath treatment step (S20) of obtaining an extract by bathing the corn and onion that have undergone the material preparation step (S10) at 100° C. for 4 hours;
A mixing process (S31) of putting dried red pepper and kelp that have undergone the material preparation step (S10) in the extract and immersing it in a wrapping cloth, and mixing raffinose oligosaccharide, anchovy fish sauce and Korean soy sauce thereto;
A mixing treatment step (S30) of heating the mixture that has undergone the mixing process (S31) for 30 minutes, and obtaining brewed soy sauce through a heating and separation process (S32) of removing the bojagi;
A sterilization step (S40) of sterilizing by spraying fermented alcohol into the brewed soy sauce obtained in the mixing treatment step (S30); and
After the sterilization step (S40), it consists of a filtering step (S50) of removing the residue by filtration,
In the bath treatment step (S20), corn and onion are mixed in a ratio of 27% corn and 20% onion with respect to 100% of the total material weight,
In the mixing process (S31), dried red pepper, kelp, raffinose oligosaccharide, anchovy fish sauce and Korean soy sauce are 0.5% dried red pepper, 0.5% kelp, 6% raffinose oligosaccharide, 6% anchovy fish sauce based on 100% of the total material weight. , Korean soy sauce is a method of producing corn brewed soy sauce, characterized in that it is mixed in a ratio of 40%. delete delete delete

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