Manufacturing method of soy sauce and side dish using the soy sauce

• Main Author: LEE, JUNG YEOL
• Format: Patent
• Language: English; Korean
• Published: 28.12.2021
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a flavored soy sauce, a method for manufacturing the same, and side dishes using the same. With the present invention, it is possible to enhance an overall taste balance while reducing salinity and sugar content as compared with a soy sauce. The flavored soy sauce manufacturing method includes: a) a step of obtaining dried Japanese sardinella broth by solid filtration after performing boiling with 100 parts by weight of water added with 3 to 4 parts by weight of dried Japanese sardinella, 10 to 15 parts by weight of viburnum erosum fruit, 2 to 5 parts by weight of green onion, 2 to 5 parts by weight of garlic, 1 to 2 parts by weight of ginger, 1 to 2 parts by weight of dried red pepper, and 1 to 2 parts by weight of pepper; and b) a step of mixing 50 to 70 parts by weight of thick soy sauce, 20 to 30 parts by weight of oligosaccharide, and 10 to 20 parts by weight of refined rice wine with 100 parts by weight of the dried Japanese sardinella broth made in the above step a). 본 발명은 간장에 비해 염도와 당도를 줄이면서 전체적인 맛의 조화를 살릴 수 있는 맛 간장, 그 제조방법 및 이를 이용한 반찬류에 관한 것으로서, a) 물 100중량부에 건 밴댕이 3~4중량부, 덜꿩나무 열매 10~15중량부, 대파 2~5중량부, 마늘 2~5중량부, 생강 1~2중량부, 건고추 1~2중량부 및 후추 1~2중량부를 첨가한 후 끓인 후 건더기를 걸러내어 건 밴댕이 육수를 얻는 단계; 및 b) 상기 a) 단계에서 제조한 건 밴댕이 육수 100중량부에 진간장 50~70중량부, 올리고당 20~30중량부 및 청주 10~20중량부를 혼합하는 단계를 포함하여 이루어지는 것을 특징으로 하는 맛 간장의 제조방법을 제공한다.