Yuzu sauce and sauce soy sauce recipe

• Main Author: KIM, SUNG IL
• Format: Patent
• Language: English; Korean
• Published: 19.12.2019
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ITS PREPARATION; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The present invention relates to soy source which is blended with sauce, vinegar and seasoning using a citron extract as a main ingredient and, more specifically, to a method for manufacturing citron sauce, citron vinegar, and seasoning soy sauce, which uses conventional soy sauce and vinegar as main ingredients and blends various minor ingredients therewith to make a new taste so as to remove unique smell and taste of soy sauce and be conveniently applied when cooking various dishes. According to the present invention, the citron sauce comprises: 81 parts by weight of a citron extract; 299 parts by weight of brewed vinegar; 559 parts by weight of raw soy sauce; 20 parts by weight of sugar; 16 parts by weight of a bonito extract; 16 parts by weight of nucleic acid seasoning; and 9 parts by weight of starch syrup. The citron vinegar comprises: 455 parts by weight of a citron extract; 455 parts by weight of brewed vinegar; 45 parts by weight of sugar; and 45 parts by weight of starch syrup. The seasoning soy sauce comprises: 324 parts by weight of brewed vinegar; 606 parts by weight of raw soy sauce; 22 parts by weight of sugar; 18 parts by weight of a bonito extract; 18 parts by weight of nucleic acid seasoning; and 12 parts by weight of starch syrup or comprises: 58 parts by weight of brewed vinegar; 901 parts by weight of raw soy sauce; 36 parts by weight of a bonito extract; and 5 parts by weight of starch syrup. 본 발명은 유자 액기스를 원료로 한 소스 및 식초 그리고 양념이 배합된 간장에 관한 것으로, 보다 상세하게는 기존간장및 식초를 주원료로 하여 이에 여러 부재료를 배합하여 새로운 맛을 내게 함으로써 간장특유의 냄새 및 맛을 제거하고 여러 음식의 조리시에도 간편하게 응용될 수 있는 유자소스, 유자식초 및 양념간장을 제조하는 방법에 관한 것이다 본발명에 따른 유자소스는 유자 액기스(extract) 81 중량부, 양조식초 299 중량부, 기본간장 559 중량부, 설탕 20중량부, 가다랭이 액기스 16 중량부,산조미료 16 중량부 및 물엿 09 중량부로 배합되는 것을 특징으로 하며, 유자식초는 유자 액기스 455 중량부, 양조식초 455 중량부, 설탕 45 중량부 및 물엿 45 중량부로 배합되는 것을 특징으로 하며, 양념간장은 양조식초 324 중량부, 기본간장 606 중량부, 설탕 22 중량부, 가다랭이 액기스 18 중량부, 핵 산조미료 18 중량부 및 물엿 12 중량부로 배합되거나, 양조식초 58 중량부, 기본간장 901 중량부, 가다랭이 액기스36 중량부 및 물엿 05 중량부로 배합되는 것을 특징으로 한다