KR20170056962A - the manufacturing method of soy sauce with black garlic - Google Patents
the manufacturing method of soy sauce with black garlic Download PDFInfo
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- KR20170056962A KR20170056962A KR1020150160471A KR20150160471A KR20170056962A KR 20170056962 A KR20170056962 A KR 20170056962A KR 1020150160471 A KR1020150160471 A KR 1020150160471A KR 20150160471 A KR20150160471 A KR 20150160471A KR 20170056962 A KR20170056962 A KR 20170056962A
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- 241000383638 Allium nigrum Species 0.000 title claims abstract description 84
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- GXABPZWQURBDJR-UHFFFAOYSA-N ethyl 4-hydroxybenzoate 2-ethyl-4-hydroxybenzoic acid Chemical compound CCOC(=O)C1=CC=C(O)C=C1.CCC1=CC(O)=CC=C1C(O)=O GXABPZWQURBDJR-UHFFFAOYSA-N 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
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Classifications
-
- 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
- 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 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
본 발명은 흑마늘 간장의 제조 방법에 관한 것으로, 13.5∼15.5％의 염도를 가지는 소금물 333∼667 중량부에 대해, 아미노산 원액 240∼400 중량부, 양조간장 원액 24∼200 중량부, 엠에스지 1∼3 중량부, 천연감미료 0.2∼0.5 중량부, 고과당 35∼55 중량부, 캐러멜 3∼7 중량부, 흑마늘 진액 30∼80 중량부, 보존료 0.1 중량부를 준비하되, 흑마늘 진액은 생마늘을 37∼43℃의 온도에서 9∼11일을 숙성하고, 숙성한 흑마늘을 압착 여과한 흑마늘 진액을 준비하는 재료 준비 단계(S0); 준비된 소금물, 아미노산 원액, 양조간장 원액, 엠에스지, 천연감미료, 고과당, 캐러멜을 혼합하는 원료 혼합 단계(S1); 혼합된 혼합액을 70∼83℃의 온도로 20∼30분간 유지하여 가열 살균하는 가열 살균 단계(S2); 가열 살균한 혼합액을 40℃ 이하로 냉각하는 냉각 단계(S3); 살균한 혼합액을 여과하는 여과 단계(S4); 여과된 혼합액에 보존료를 혼합하여 교반하는 보존료 혼합 단계(S5); 혼합액에 흑마늘 진액을 투입 및 교반하여 균일하게 혼합하는 흑마늘 진액 혼합 단계(S6); 흑마늘 진액이 혼합된 혼합액을 실온에서 2∼3개월을 발효 숙성하는 발효 숙성 단계(S7)로 흑마늘 간장의 제조를 완료하며, 그 흑마늘 간장을 음식의 조리에 사용하여, 음식을 간을 맞추고 음식의 감칠맛을 더하며, 인체에 유익한 흑마늘 성분을 섭취할 수 있는 것이다.The present invention relates to a method for producing black garlic soy sauce, which comprises 240 to 400 parts by weight of an amino acid stock solution, 24 to 200 parts by weight of an undiluted soy sauce solution, 1 to 200 parts by weight of MS seeds, 3 to 7 parts by weight of caramel, 30 to 80 parts by weight of black garlic juice and 0.1 part by weight of preservative are prepared. The black garlic juice is prepared by adding raw garlic to 37 to 43 (S0) for preparing black garlic juice by aging for 9 to 11 days at a temperature of 5 to 20 占 폚 and aging the aged black garlic by filtration; A raw material mixing step (S1) for mixing the prepared brine, the amino acid stock solution, the brewed soy sauce stock solution, MS paper, natural sweetener, high fructose, and caramel; Sterilization step (S2) in which the mixed mixture is maintained at a temperature of 70 to 83 DEG C for 20 to 30 minutes and sterilized by heating; A cooling step (S3) of cooling the heat-sterilized mixture to 40 캜 or lower; A filtration step (S4) of filtering the sterilized mixed liquid; A preservative mixing step (S5) in which the preservative is mixed with the filtered mixed solution and stirred; A black garlic liquid mixing step (S6) in which a black garlic liquid is added to and mixed with a mixed liquid to uniformly mix; (S7) in which fermentation is aged for 2 to 3 months at room temperature, and the black garlic soy sauce is used for the cooking of the food, It adds a rich flavor, and it is able to consume black garlic ingredients that are beneficial to the human body.
Description
본 발명은 흑마늘 간장의 제조 방법에 관한 것으로, 13.5∼15.5％의 염도를 가지는 소금물 333∼667 중량부에 대해, 아미노산 원액 240∼400 중량부, 양조간장 원액 24∼200 중량부, 엠에스지 1∼3 중량부, 천연감미료 0.2∼0.5 중량부, 고과당 35∼55 중량부, 캐러멜 3∼7 중량부, 흑마늘 진액 30∼80 중량부, 보존료 0.1 중량부를 준비하되, 흑마늘 진액은 생마늘을 37∼43℃의 온도에서 9∼11일을 숙성하고, 숙성한 흑마늘을 압착 여과한 흑마늘 진액을 준비하는 재료 준비 단계(S0); 준비된 소금물, 아미노산 원액, 양조간장 원액, 엠에스지, 천연감미료, 고과당, 캐러멜을 혼합하는 원료 혼합 단계(S1); 혼합된 혼합액을 70∼83℃의 온도로 20∼30분간 유지하여 가열 살균하는 가열 살균 단계(S2); 가열 살균한 혼합액을 40℃ 이하로 냉각하는 냉각 단계(S3); 살균한 혼합액을 여과하는 여과 단계(S4); 여과된 혼합액에 보존료를 혼합하여 교반하는 보존료 혼합 단계(S5); 혼합액에 흑마늘 진액을 투입 및 교반하여 균일하게 혼합하는 흑마늘 진액 혼합 단계(S6); 흑마늘 진액이 혼합된 혼합액을 실온에서 2∼3개월을 발효 숙성하는 발효 숙성 단계(S7)로 흑마늘 간장의 제조를 완료하며, 그 흑마늘 간장을 음식의 조리에 사용하여, 음식을 간을 맞추고 음식의 감칠맛을 더하며, 인체에 유익 흑마늘 성분을 섭취할 수 있는 것이다.The present invention relates to a method for producing black garlic soy sauce, which comprises 240 to 400 parts by weight of an amino acid stock solution, 24 to 200 parts by weight of an undiluted soy sauce solution, 1 to 200 parts by weight of MS seeds, 3 to 7 parts by weight of caramel, 30 to 80 parts by weight of black garlic juice and 0.1 part by weight of preservative are prepared. The black garlic juice is prepared by adding raw garlic to 37 to 43 (S0) for preparing black garlic juice by aging for 9 to 11 days at a temperature of 5 to 20 占 폚 and aging the aged black garlic by filtration; A raw material mixing step (S1) for mixing the prepared brine, the amino acid stock solution, the brewed soy sauce stock solution, MS paper, natural sweetener, high fructose, and caramel; Sterilization step (S2) in which the mixed mixture is maintained at a temperature of 70 to 83 DEG C for 20 to 30 minutes and sterilized by heating; A cooling step (S3) of cooling the heat-sterilized mixture to 40 캜 or lower; A filtration step (S4) of filtering the sterilized mixed liquid; A preservative mixing step (S5) in which the preservative is mixed with the filtered mixed solution and stirred; A black garlic liquid mixing step (S6) in which a black garlic liquid is added to and mixed with a mixed liquid to uniformly mix; (S7) in which fermentation is aged for 2 to 3 months at room temperature, and the black garlic soy sauce is used for the cooking of the food, It adds a rich flavor and is able to consume the beneficial black garlic ingredient for the human body.
일반적으로 전통 발효 식품으로는 된장, 간장, 고추장, 김치 등이 있으며, 이 중에서, 간장은 메주를 사용해 만들고, 간장은 음식의 간을 맞추는데 사용하는데, 최근에는 이러한 간장에 다양한 천연 첨가물을 첨가하여 간장의 맛과 영양을 향상하고 있다.In general, traditional fermented foods include miso, soy sauce, kochujang, and kimchi. Among them, soy sauce is made using meju, and soy sauce is used for adjusting the liver of food. Recently, To improve the taste and nutrition.
그러한 간장의 첨가물의 예로는 흑마늘이 있는데, 흑마늘은 마늘을 찌면서 숙성하고 건조하여 만든 것으로, 흑마늘은 생마늘에 비해 자극적인 냄새와 아린 맛이 적고, 흑마늘은 생마늘보다 강력한 항암, 항산화, 콜레스테롤 수치 개선의 효과가 있다고 알려져 있어서, 최근에 다양한 식품으로 각광을 받고 있다.An example of such an additive in soy sauce is black garlic, which is made by aging and drying with garlic. Black garlic has less irritating odor and aroma than raw garlic. Black garlic has stronger anticancer, antioxidant and cholesterol Has been known to be effective in recent years, has received a lot of attention as a variety of foods.
그래서 흑마늘을 간장에 적용한 예를 살펴보면, 대한민국특허등록 제1077592호에 흑마늘을 이용한 간장 제조방법에 대한 내용이 게시되어 있고, 대한민국특허등록 제1363019호에 흑마늘을 이용한 저염 맛간장 제조방법에 대한 내용이 게시되어 있고, 대한민국특허출원 제2011-0065212호에 발효흑마늘간장 및 그의 제조방법에 대한 내용이 게시되어 있다.Thus, in the case of applying black garlic to soy sauce, Korean Patent Registration No. 1077592 discloses a method for producing soy sauce using black garlic, and Korean Patent Registration No. 1363019 discloses a method for producing low salt taste soy sauce using black garlic Korean Patent Application No. 2011-0065212 discloses fermented black garlic soy sauce and its preparation method.
상기 예시한 첫 번째 특허에서는 흑마늘과 물을 습식분쇄한 흑마늘 엑기스와 간장베이스를 사용하여 발효흑마늘간장을 제조하는 내용을 포함하고 있으며, 상기 예시한 두 번째 특허에서는 마늘을 숙성 발효하여 흑마늘을 만들고, 그 흑마늘과 메주와 천일염, 설탕, 조청, 과일 등이 포함된 저염 맛간장을 제조하는 내용을 포함하며, 상기 예시한 세 번째 특허에서는 분쇄된 흑마늘과 대두를 이용해 메주로 만들고, 그 메주와 천일염, 흑마늘 진액이 포함된 간장을 제조하는 내용이 포함되어 있는데, 이렇게 흑마늘을 이용한 간장의 제조에는 흑마늘의 제조 방법과 그 흑마늘의 포함 방법, 간장의 발효와 숙성 방법에 따라 맛과 영양이 좌우되므로, 인체에 유익한 흑마늘 성분을 포함하면서, 맛도 우수한 간장의 제조 방법의 개발이 필요하다.In the first patent, the content of preparing fermented black garlic soy sauce using black garlic extract and juice-ground black garlic extract and soy sauce base. In the above-mentioned second patent, garlic is aged fermented to make black garlic, The present invention relates to a method for producing soy sauce having low salt taste and a method for producing soy sauce having low salt taste, The production of soy sauce using black garlic is dependent on the taste and nutrition depending on the method of producing black garlic, the method of containing black garlic, and the fermentation and aging method of soy sauce. Therefore, It is necessary to develop a manufacturing method of soy sauce excellent in taste while containing a black garlic ingredient which is beneficial to soy sauce.
따라서 본 발명은, 13.5∼15.5％의 염도를 가지는 소금물, 아미노산 원액, 양조간장 원액, 엠에스지, 천연감미료, 고과당, 캐러멜을 혼합하며, 혼합된 혼합액을 70∼83℃의 온도로 20∼30분간 유지하여 가열 살균하며, 가열 살균한 혼합액을 40℃ 이하로 냉각한 다음, 살균한 혼합액을 여과하고, 여과된 혼합액에 보존료와 흑마늘 진액을 순차로 투입 및 교반하여 균일하게 혼합하며, 흑마늘 진액이 혼합된 혼합액을 실온에서 2∼3개월을 발효 숙성하여 흑마늘 간장의 제조가 완료되어, 그 흑마늘 간장을 음식의 조리에 사용되어, 음식을 간을 맞추고 음식의 감칠맛을 더하는 간장의 고유 기능을 가지고, 인체에 유익한 흑마늘 성분을 섭취하도록 한다.Therefore, the present invention relates to a method for producing a fermented soybean milk, which comprises mixing salt water, amino acid stock solution, brewing soy sauce solution, MSG, natural sweetener, high fructose and caramel having a salinity of 13.5-15.5% The resulting mixture was heated and sterilized, and the mixture was heated and sterilized. The mixture was cooled to 40 DEG C or lower, and the sterilized mixture was filtered. The preservative and the black garlic extract were added to the filtered mixture and stirred uniformly. The mixed mixture is fermented for 2 to 3 months at room temperature to complete the production of the black garlic soy sauce. The black garlic soy sauce is used for the cooking of the food, and has a unique function of adding soy sauce, Take in the beneficial black germ ingredients.
이와 같이 본 발명은, 13.5∼15.5％의 염도를 가지는 소금물, 아미노산 원액, 양조간장 원액, 엠에스지, 천연감미료, 고과당, 캐러멜을 혼합하며, 혼합된 혼합액을 70∼83℃의 온도로 20∼30분간 유지하여 가열 살균하며, 가열 살균한 혼합액을 40℃ 이하로 냉각한 다음, 살균한 혼합액을 여과하고, 여과된 혼합액에 보존료와 흑마늘 진액을 순차로 투입 및 교반하여 균일하게 혼합하며, 흑마늘 진액이 혼합된 혼합액을 실온에서 2∼3개월을 발효 숙성하여 흑마늘 간장의 제조가 완료되어, 그 흑마늘 간장을 음식의 조리에 사용하여, 음식을 간을 맞추고 음식의 감칠맛을 더하는 간장의 고유 기능을 가지고, 인체에 유익한 흑마늘 성분을 섭취할 수 있다.As described above, the present invention relates to a method for producing a fermented soybean milk, which comprises mixing salt water, amino acid stock solution, brewing soy sauce solution, MSG, natural sweetener, high fructose and caramel having a salinity of 13.5-15.5% The mixture solution was heated and sterilized for 30 minutes and cooled by heating and sterilization to 40 ° C or lower. The sterilized mixture was filtered, and the preservative and the black garlic extract were added to the filtrate, and the mixture was stirred and mixed uniformly. This mixed mixture is fermented at room temperature for 2 to 3 months and the production of black garlic soy sauce is completed and the black garlic soy sauce is used for cooking the food to have the unique function of adding soy sauce , It is possible to ingest a black garlic ingredient which is beneficial to the human body.
도 1은 본 발명의 흑마늘 간장의 제조 방법에 따른 제조 순서도.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a manufacturing process according to a method for producing black garlic soy sauce of the present invention.
본 발명은 흑마늘 간장의 제조 방법에 관한 것으로, 13.5∼15.5％의 염도를 가지는 소금물 333∼667 중량부에 대해, 아미노산 원액 240∼400 중량부, 양조간장 원액 24∼200 중량부, 엠에스지 1∼3 중량부, 천연감미료 0.2∼0.5 중량부, 고과당 35∼55 중량부, 캐러멜 3∼7 중량부, 흑마늘 진액 30∼80 중량부, 보존료 0.1 중량부를 준비하되, 흑마늘 진액은 생마늘을 37∼43℃의 온도에서 9∼11일을 숙성하고, 숙성한 흑마늘을 압착 여과한 흑마늘 진액을 준비하는 재료 준비 단계(S0); 준비된 소금물, 아미노산 원액, 양조간장 원액, 엠에스지, 천연감미료, 고과당, 캐러멜을 혼합하는 원료 혼합 단계(S1); 혼합된 혼합액을 70∼83℃의 온도로 20∼30분간 유지하여 가열 살균하는 가열 살균 단계(S2); 가열 살균한 혼합액을 40℃ 이하로 냉각하는 냉각 단계(S3); 살균한 혼합액을 여과하는 여과 단계(S4); 여과된 혼합액에 보존료를 혼합하여 교반하는 보존료 혼합 단계(S5); 혼합액에 흑마늘 진액을 투입 및 교반하여 균일하게 혼합하는 흑마늘 진액 혼합 단계(S6); 흑마늘 진액이 혼합된 혼합액을 실온에서 2∼3개월을 발효 숙성하는 발효 숙성 단계(S7)로 흑마늘 간장의 제조를 완료하며, 그 흑마늘 간장을 음식의 조리에 사용하여, 음식을 간을 맞추고 음식의 감칠맛을 더하며, 인체에 유익한 흑마늘 성분을 섭취할 수 있는 것이다.The present invention relates to a method for producing black garlic soy sauce, which comprises 240 to 400 parts by weight of an amino acid stock solution, 24 to 200 parts by weight of an undiluted soy sauce solution, 1 to 200 parts by weight of MS seeds, 3 to 7 parts by weight of caramel, 30 to 80 parts by weight of black garlic juice and 0.1 part by weight of preservative are prepared. The black garlic juice is prepared by adding raw garlic to 37 to 43 (S0) for preparing black garlic juice by aging for 9 to 11 days at a temperature of 5 to 20 占 폚 and aging the aged black garlic by filtration; A raw material mixing step (S1) for mixing the prepared brine, the amino acid stock solution, the brewed soy sauce stock solution, MS paper, natural sweetener, high fructose, and caramel; Sterilization step (S2) in which the mixed mixture is maintained at a temperature of 70 to 83 DEG C for 20 to 30 minutes and sterilized by heating; A cooling step (S3) of cooling the heat-sterilized mixture to 40 캜 or lower; A filtration step (S4) of filtering the sterilized mixed liquid; A preservative mixing step (S5) in which the preservative is mixed with the filtered mixed solution and stirred; A black garlic liquid mixing step (S6) in which a black garlic liquid is added to and mixed with a mixed liquid to uniformly mix; (S7) in which fermentation is aged for 2 to 3 months at room temperature, and the black garlic soy sauce is used for the cooking of the food, It adds a rich flavor, and it is able to consume black garlic ingredients that are beneficial to the human body.
본 발명에 따른 흑마늘 간장의 제조 방법을 도1을 참고하여 설명하면, 먼저 재료 준비 단계(S0)는 흑마늘 간장에 필요한 재료를 준비하는 단계로, 소금물, 아미노산 원액, 양조간장 원액, 엠에스지, 천연감미료, 고과당, 캐러멜, 보존료, 흑마늘 진액이 포함되며, 소금물은 물에 소금을 혼합하고, 30분 이상 충분히 교반하여 13.5∼15.5％의 염도를 맞추는데, 소금물의 물은 정수된 깨끗한 물을 사용하고, 소금은 정제염을 사용하며, 13.5∼15.5％의 염도를 가지는 소금물을 준비한다.1, the material preparing step S0 is a step of preparing a material for black garlic soy sauce, which is a step of preparing a raw material of black garlic soy sauce according to the present invention, in which a salt water, an amino acid stock solution, a brewed soy sauce solution, The salt water is mixed with water and mixed well for 30 minutes or more to adjust the salinity to 13.5~15.5%. The brine water is purified water and used , Salt is refined salt, and salt water having 13.5 ~ 15.5% salinity is prepared.
그리고 아미노산 원액은 아스파라긴, 트레오닌, 이소로이신 등의 아미노산을 추출하여 정제한 것으로, 아미노산 원액은 L-아스파라긴, L-트레오닌, L-이소로이신 등으로 구분되며, 아미노산 원액의 포함으로 아미노산 영양을 공급하고, 맛을 좋게하며, 또, 양조간장 원액은 대두, 탈지대두 또는 곡류 등에 누룩균 등을 배양하여 식염수 등을 섞어 발효 및 숙성한 액을 여액(여과한 액체)로, 이 양조간장 원액은 기존 양조간장에서 각종 첨가물이 배제된 액체로, 양조간장 원액의 포함으로 영양 공급과 다른 첨과물과의 숙성으로 맛을 좋게 한다.The amino acid stock solution is obtained by extracting amino acids such as asparagine, threonine, isoleucine and the like. The amino acid stock solution is divided into L-asparagine, L-threonine and L-isoleucine. , And the brewed soy sauce concentrate is obtained by fermenting and aging the soy sauce, defatted soybeans or cereals by cultivating mung bean germs and the like in a saline solution, and the resulting solution (filtered liquid) It is liquid that excludes various additives. It contains nutrient solution of brewed soy sauce and improves taste by nutrition and aging with other ingredients.
또한, 엠에스지(MSG, L-글루탐산일나트륨, monosodium L-glutamate)는 일반적으로 많이 사용하는 인공조미료로, 주성분인 L-글루탐산나트륨과 화학적합성품인 첨가물을 50% 이상 함유하거나 또는 향신료(분말, 착즙 또는 추출물), 염화나트륨(식염), 전분, 포도당, 설탕, 텍스트린 중 1종 이상을 혼합, 희석한 제제한 것으로, 엠에스지의 포함으로 맛을 좋게하는 특징이 있다.In addition, MSG (monosodium L-glutamate) is a commonly used artificial seasoning. It contains more than 50% of the main ingredient, sodium L-glutamate, and the chemical synthetic additive, or spices (powder, (Sodium chloride), starch, glucose, sugar, and texturin, and it is a diluted preparation. It is characterized in that the taste is enhanced by the inclusion of MS paper.
또, 천연감미료는 천연 재료에서 단맛을 추출한 감미료로, 천연감미료의 예로는 국화과 다년초 스테비아 잎에서 추출 및 정제한 고감미도(high degree of sweetness)의 스테비올배당체(steviol glycosides)가 있으며, 또한, 그 스테비올배당체를 효소 처리한 효소처리스테비아가 있는데, 천연감미료는 이들 스테비올배당체나 효소처리스테비가 전부 또는 일부 포함된 감미료를 사용하며, 천연감미료는 높은 당도에 의해서 사용으로 설탕보다 적은양에도 원하는 당도를 얻을 수 있으며, 특히 스테비아 잎에서 추출한 천연감미료는 고감미, 우수한 청량감, 저칼로리, 비충치성 등의 효과가 있으며, 시중에서 스테비아 잎에서 추출한 천연감미료의 제품으로는 ‘주식회사 대경식품’의 ‘스테비안’이라는 제품이 있다.Natural sweeteners are sweeteners extracted from natural materials. Examples of natural sweeteners include steviol glycosides of high degree of sweetness extracted and purified from Asteraceae and perennial stevia leaves. There is an enzyme-treated stevia with an enzyme treatment of steviol glycosides. Natural sweeteners use these steviol glycosides or sweeteners containing some or all of the enzyme-treated stevens. Natural sweeteners are used by high sugar content, And natural sweeteners extracted from stevia leaves have effects such as high sweetness, excellent cooling sensation, low calorie and non-chitosity, and as natural sweeteners extracted from stevia leaves on the market, Bien 'is a product called.
그리고 고과당(고과당(高液狀) 옥수수 시럽(High Fructose Corn Syrup, HFCS), 고과당 시럽(glucose-fructose syrup), 액상과당(液狀果糖))은 옥수수 전분에서 얻은 과당으로, 글루코스 일부를 프럭토스로 변환함으로써 효소 처리되어 단맛을 내게 한 옥수수 시럽인데, 이 고과당은 단맛을 위해 사용한다.High fructose (high fructose corn syrup, HFCS, glucose-fructose syrup, liquid fructose) is a fructose obtained from corn starch, Is converted to fructose by enzymatic treatment to produce a sweet corn syrup, which is used for sweetness.
또한, 캐러멜(카라멜)은 당 또는 당의 진한 용액을 100~200℃로 가열하면 당이 분해하여 갈색으로 변화하며, 이 변화를 캐러멜화 반응(caramelizaton)이라 하고, 그 갈색의 생성물을 캐러멜이라고 하는데, 캐러멜은 갈색계로 착색하고, 조미, 착향을 위해 사용한다.When carbohydrate (caramel) is heated to 100 to 200 ° C in a dark solution of sugar or sugar, the sugar decomposes and changes to brown. This change is called caramelization, and the brown product is called caramel. Caramel is colored in brown, and used for seasoning and flavoring.
그리고 보존료는 미생물의 생육을 억제하는 성분을 가진 것으로, 보존료로는 파라옥시안식향산에틸(파라하이드록시벤조산에틸, Ethyl ρ-Hydroxybenzoate)을 사용하는데, 보존료는 흑마늘 간장을 밀폐 포장 후에 미생물 생육에 의한 가스 팽창으로 용기 팽창 및 폭팔을 방지한다.The preservative has a component that inhibits the growth of microorganisms. Ethyl p-hydroxybenzoate (ethyl p-hydroxybenzoate) is used as a preservative. It prevents expansion and explosion of the container by expansion.
그리고 흑마늘 진액은 생마늘을 가공한 흑마늘의 진액으로, 흑마늘 진액은 생마늘 세척 단계(G1), 숙성 단계(G2), 압착 여과 단계(G3)로 준비되는데, 생마늘 세척 단계(G1)는 생마늘을 깨끗이 세척하고, 채반에 받쳐 물기를 제거하는 단계로, 생마늘은 깐마늘을 사용하거나, 또는, 채취된 마늘을 통째로 감싸고 있는 겉껍질만 제거하고 속껍질에 싸인 생마늘을 사용하여도 무방하다.(G1), aging (G2), and compression filtration (G3). The raw garlic washing step (G1) is a step of washing fresh raw garlic And it is also possible to use fresh garlic to remove only the outer surface covering the whole garlic, and raw garlic wrapped in the skin.
또, 숙성 단계(G2)는 세척한 생마늘을 37∼43℃의 온도에서 9∼11일을 숙성하는 단계로, 세척한 생마늘은 온도 조절이 가능한 숙성실, 조리기, 대량조리기 등에 넣고, 온도를 37∼43℃로 유지하면서 9∼11일을 숙성하여 흑마늘을 제조한다.In the aging step (G2), the washed raw garlic is aged for 9 to 11 days at a temperature of 37 to 43 ° C. The washed green garlic is put into a maturing chamber, a cooker, a mass- While maintaining the temperature at 43 ° C, aged 9-11 days to produce black garlic.
또한, 압착 여과 단계(G3)는 숙성된 흑마늘을 여과망에 넣고 압착으로 흑마늘의 가식부가 압착 여과된 흑마늘 진액을 얻는 단계로, 숙성 완료된 흑마늘은 체눈 크기 0.1㎜ 이하를 가지는 여과망에 넣고 압착 여과기를 통해 흑마늘을 압착하면서 여과한 흑마늘 진액을 얻는데, 여과망은 상기 체눈 크기를 가지는 체, 부직포, 여과용 직물 등을 적용할 수 있으며, 이러한 과정으로 흑마늘 진액을 제조한다.In the compression filtration step (G3), the aged black garlic is put in a filter net, and the black garlic liquid filtered by the edible portion of the black garlic is obtained by compression. The aged black garlic is put into a filter net having a sieve size of 0.1 mm or less, The black garlic extract is obtained by squeezing the black garlic. The sieved body, the non-woven fabric, the filtering fabric and the like having the above-mentioned sieve size can be applied to the filter net.
이렇게 재료 준비 단계(S0)에서는 소금물, 아미노산 원액, 양조간장 원액, 엠에스지, 천연감미료, 고과당, 캐러멜, 보존료, 흑마늘 진액을 준비하며, 준비된 재료의 배합 비율은, 소금물 333∼667 중량부에 대해, 아미노산 원액 240∼400 중량부, 양조간장 원액 24∼200 중량부, 엠에스지 1∼3 중량부, 천연감미료 0.2∼0.5 중량부, 고과당 35∼55 중량부, 캐러멜 3∼7 중량부, 흑마늘 진액 30∼80 중량부, 보존료 0.1 중량부를 준비하며, 실제 배합비를 보면, 소금물 500㎏ 아미노산 원액 400㎏, 양조간장 원액 120㎏, 엠에스지 2㎏, 천연감미료 0.3㎏, 고과당 45㎏, 캐러멜 5㎏, 흑마늘 진액 50㎏를 준비한다.In this preparation step (S0), salt water, amino acid stock solution, brewed soy sauce stock solution, MSG, natural sweetener, high fructose, caramel, preservative and black garlic juice are prepared, and the mixing ratio of the prepared materials is 333 to 667 parts by weight , 240 to 400 parts by weight of amino acid concentrate, 24 to 200 parts by weight of brewed soy sauce concentrate, 1 to 3 parts by weight of MSG, 0.2 to 0.5 parts by weight of natural sweetener, 35 to 55 parts by weight of high fructose, 3-7 parts by weight of caramel, 30 to 80 parts by weight of black garlic extract and 0.1 part by weight of preservative were prepared. The actual blending ratio was 400 kg of salt water 500 kg amino acid solution, 120 kg of brewed soy sauce solution, 2 kg of MS seed, 0.3 kg of natural sweetener, 45 kg of high- 5 kg, and 50 kg of black garlic juice.
다음으로, 원료 혼합 단계(S1)는 준비된 소금물, 아미노산 원액, 양조간장 원액, 엠에스지, 천연감미료, 고과당, 캐러멜을 살균탱크에 주입하여 혼합하는 단계로, 소금물 333∼667 중량부에 대해, 아미노산 원액 240∼400 중량부, 양조간장 원액 24∼200 중량부, 엠에스지 1∼3 중량부, 천연감미료 0.2∼0.5 중량부, 고과당 35∼55 중량부, 캐러멜 3∼7 중량부, 파라옥시안식향산에틸 0.1 를 살균탱크에 넣어 균일하게 혼합하며, 살균탱크는 밀폐된 구조의 탱크로 온도 조절이 가능하다.Next, the raw material mixing step (S1) is a step of mixing the prepared salt water, amino acid stock solution, brewing soy sauce stock solution, MSG, natural sweetener, high fructose and caramel into a sterilization tank and mixing them with 333-667 parts by weight of brine, 240 to 400 parts by weight of an amino acid stock solution, 24 to 200 parts by weight of a brewed soy sauce concentrate, 1 to 3 parts by weight of MS seed, 0.2 to 0.5 parts by weight of a natural sweetener, 35 to 55 parts by weight of high fructose, 3-7 parts by weight of caramel, Ethyl benzoate 0.1 is mixed in a sterilization tank and uniformly mixed. The sterilization tank is temperature controlled by a sealed structure tank.
그리고 가열 살균 단계(S2)는 살균탱크 내부의 혼합액을 77∼83℃의 온도로 20분간 가열하여 살균하는 단계로, 살균탱크 내부에 소금물, 아미노산 원액, 양조간장 원액, 엠에스지, 천연감미료, 고과당, 캐러멜이 혼합된 혼합액을 히터에 의해서 77∼83℃의 온도까지 올리고, 그 상태로 20분간 유지하여 가열 살균한다.In the sterilization step (S2), the mixed solution in the sterilization tank is sterilized by heating at a temperature of 77 to 83 DEG C for 20 minutes. In the sterilization tank, salt water, amino acid solution, soy sauce solution, MSG, natural sweetener, Fructose, and caramel is heated to a temperature of 77 to 83 캜 by a heater, and maintained in this state for 20 minutes to sterilize by heating.
또, 냉각 단계(S3)는 가열 살균한 혼합액을 40℃ 이하로 냉각하는 단계로, 앞서 가열 살균 단계(S2)가 끝나면 그 상태로 그대로 자연 냉각하여 적어도 40℃가 될 때까지 냉각한다.The cooling step S3 is a step of cooling the heat-sterilized mixed liquid to 40 캜 or lower. When the heat sterilization step S2 is completed, the mixture is naturally cooled as it is and cooled until it reaches at least 40 캜.
또한, 여과 단계(S4)는 살균탱크의 냉각된 혼합액을 여과지에 통과시켜 여과된 혼합액을 얻는 단계로, 혼합액은 체눈 크기 0.1㎜ 이하를 가지는 여과지에 통과시켜 여과된 혼합물을 얻는데, 여과지는 상기 체눈 크기를 가지는 체, 부직포, 여과용 직물 등을 적용할 수 있다.The filtration step S4 is a step of passing the cooled mixed liquor of the sterilization tank through a filter paper to obtain a filtered mixed liquor. The mixed liquor is passed through a filter paper having a sieve size of 0.1 mm or less to obtain a filtered mixture, A sieve body, a nonwoven fabric, a filter fabric, and the like can be applied.
그리고 보존료 혼합 단계(S5)는 여과된 혼합액에 보존료를 혼합하고 교반하는 단계로, 보존료로는 대표적인 파라옥시안식향산에틸을 사용하며, 혼합액에 포함된 소금물 333∼667 중량부에 대해서 보존료 0.1 중량부를 투입하고, 충분히 교반하여 보존료가 여과된 혼합액에 완전히 섞이도록 한다.The preservative mixing step (S5) is a step of mixing and stirring the preservative in the filtered mixture. Representative p-oxybenzoic acid is used as a preservative, and 0.13 parts by weight of preservative is added to 333 to 667 parts by weight of the salt water contained in the mixture And sufficiently stirred so that the preservative is completely mixed with the filtered mixture.
다음의 흑마늘 진액 혼합 단계(S6)는 혼합액에 흑마늘 진액을 여과된 혼합물에 투입하여 균일하게 혼합하는 단계로, 혼합액에 포함된 소금물 333∼667 중량부에 대해서 흑마늘 진액 50 중량부를 투입하고, 충분히 교반하여 흑마늘 진액이 여과된 혼합액에 완전히 섞이도록 한다.In the next step (S6), the black garlic juice is added to the filtered mixture to uniformly mix the mixture, and 50 parts by weight of black garlic juice is added to 333 to 667 parts by weight of the brine contained in the mixture. So that the black garlic juice is thoroughly mixed with the filtered mixture.
그리고 발효 숙성 단계(S7)는 흑마늘 진액이 혼합된 혼합액을 상온에서 3개월을 숙성하는 단계로, 흑마늘 진액이 혼합된 혼합액을 밀폐용기에 담아서 상온의 실내에서 2∼3개월을 발효하여 숙성하며, 이렇게 흑마늘 진액이 혼합된 혼합물은 발효 숙성으로 흑마늘 간장의 제조된다.The fermentation aging step (S7) is a step of aging the mixed solution of black garlic juice mixed at room temperature for 3 months. The mixture of black garlic juice is put in a sealed container and fermented for 2 to 3 months in a room at room temperature. This mixture of black garlic juice is fermented and fermented to produce black garlic soy sauce.
마지막으로, 포장 단계(S8)는 발효 숙성된 흑마늘 간장을 적절한 용기에 담아 포장하는 단계로, 포장 용기는 시중에 판매를 위해 폴리에틸렌 병(PT 병), 또는 유리병과 같이 간장 용기에 적합한 용기에 일정량을 담아서 밀폐 포장하여 저장 또는 판매할 수 있도록 하며, 이렇게 포장 단계(S8)로 흑마늘 간장의 제조가 완료된다.Finally, the packing step (S8) is a step of packing fermented aged black garlic soy sauce into a suitable container. The packaging container is packaged in a polyethylene bottle (PT bottle) for sale on the market or a container suitable for a soy sauce container So that it can be sealed or packaged and stored or sold. Thus, the production of black garlic soy sauce is completed in the packaging step (S8).
이렇게 제조된 흑마늘 간장은 다양한 음식의 조리, 양념, 소스 등에 간을 맞추거나 감칠맛을 위해 사용하며, 흑마늘 간장에는 흑마늘이 포함되어 있는데, 기존 생마늘과 달리 흑마늘은 생마늘에 비해 자극적인 냄새와 아린 맛이 적고, 흑마늘은 생마늘보다 강력한 항암, 항산화, 콜레스테롤 수치 개선의 효과를 기대할 수 있고, 천연감미료가 포함되어 칼로리가 낮으며, 이러한 흑마늘 간장에 의해 음식의 맛을 향상하는 다양한 요리에 사용할 수 있는 특징이 있다.The thus prepared black garlic soy sauce is used for various foods such as cooking, seasoning, sauces, etc., and is used for richness. Black garlic soy sauce contains black garlic. Unlike the existing raw garlic, black garlic has stimulating odor and arine taste It can be expected that the effect of anticancer, antioxidant and cholesterol level improvement is stronger than that of raw garlic, and that it contains natural sweeteners and has a low calorie value. have.
Claims (2)
준비된 소금물, 아미노산 원액, 양조간장 원액, 엠에스지, 천연감미료, 고과당, 캐러멜을 혼합하는 원료 혼합 단계(S1);
혼합된 혼합액을 70∼83℃의 온도로 20∼30분간 유지하여 가열 살균하는 가열 살균 단계(S2);
가열 살균한 혼합액을 40℃ 이하로 냉각하는 냉각 단계(S3);
살균한 혼합액을 여과하는 여과 단계(S4);
여과된 혼합액에 보존료를 혼합하여 교반하는 보존료 혼합 단계(S5);
혼합액에 흑마늘 진액을 혼합하여 교반하는 흑마늘 진액 혼합 단계(S6);
흑마늘 진액이 혼합된 혼합액을 실온에서 2∼3개월을 발효 숙성하는 발효 숙성 단계(S7)로 흑마늘 간장의 제조가 완료되어,
그 흑마늘 간장을 음식의 조리에 사용하여, 음식을 간을 맞추고 음식의 감칠맛을 더하며, 인체에 유익한 흑마늘 성분을 섭취할 수 있음을 특징으로 하는 흑마늘 간장의 제조 방법.
, 240 to 400 parts by weight of an amino acid stock solution, 24 to 200 parts by weight of a brewed soy sauce solution, 1 to 3 parts by weight of MS seed, 0.2 to 0.5 part by weight of a natural sweetener, 35 to 55 parts by weight of high fructose, 3 to 7 parts by weight of caramel, 30 to 80 parts by weight of black garlic juice and 0.1 part by weight of preservative are prepared. The black garlic juice is aged at 37 to 43 캜 for 9 to 11 days, A material preparation step (S0) of preparing black garlic juice filtered and aged by aged black garlic;
A raw material mixing step (S1) for mixing the prepared brine, the amino acid stock solution, the brewed soy sauce stock solution, MS paper, natural sweetener, high fructose, and caramel;
Sterilization step (S2) in which the mixed mixture is maintained at a temperature of 70 to 83 DEG C for 20 to 30 minutes and sterilized by heating;
A cooling step (S3) of cooling the heat-sterilized mixture to 40 캜 or lower;
A filtration step (S4) of filtering the sterilized mixed liquid;
A preservative mixing step (S5) in which the preservative is mixed with the filtered mixed solution and stirred;
Mixing the black liquorice juice with the mixed liquor and stirring the black liquor juice mixture (S6);
The fermentation aging step (S7) in which the mixture of black and white ginseng liquids was fermented for 2 to 3 months at room temperature was completed,
The method of producing black garlic soy sauce according to any one of claims 1 to 4, wherein the black garlic soy sauce is used for cooking food, the liver of the food is adjusted, the fat taste of the food is added, and the black garlic ingredient beneficial to the human body can be consumed.
상기 재료 준비 단계(S0)에서, 숙성된 흑마늘의 압착 여과는 체눈 크기 0.1㎜ 이하를 체를 적용하고,
상기 재료 준비 단계(S0)에서, 천연감미료는 스테비아 잎에서 추출된 스테비올배당체 또는 그 스테비올배당체를 효소 처리한 효소처리스테비아를 사용하고, 보존료는 파라옥시안식향산에틸을 사용하며,
상기 여과 단계(S4)에서, 냉각된 혼합액의 여과는 체눈 크기 0.1㎜ 이하를 적용함을 특징으로 하는 흑마늘 간장의 제조 방법.The method according to claim 1,
In the material preparation step (S0), the aged black garlic is squeezed and filtered using a sieve having a sieve size of 0.1 mm or less,
In the material preparing step (S0), the natural sweetener is steviolglycoside extracted from stevia leaves or an enzyme-treated stevia obtained by enzymatically treating the steviolglycoside. The preservative is ethyl p-oxybenzoate,
Wherein the filtration of the cooled mixed liquor is performed at a sieve size of 0.1 mm or less in the filtration step (S4).
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