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KR-102963283-B1 - METHOD FOR PREPARING JUKBANG ANCHOVY STOCK

KR102963283B1KR 102963283 B1KR102963283 B1KR 102963283B1KR-102963283-B1

Abstract

The present invention relates to a technology for manufacturing Jukbang broth with excellent umami and flavor by appropriately mixing Jukbang anchovies and ordinary anchovies for the production of premium broth and undergoing enzyme treatment, etc., comprising: an extraction step in which, based on 100 parts by weight of purified water, 1 to 2 parts by weight of ordinary anchovies, 0.2 to 0.5 parts by weight of Jukbang anchovies, 0.5 to 1 part by weight of anchovy dashida, 0.15 to 0.2 parts by weight of radish juice concentrate, 0.3 to 0.4 parts by weight of green onion, and 0.1 to 0.2 parts by weight of pepper are boiled at a temperature of 100°C or higher for 20 to 30 minutes, followed by natural cooling for 12 to 18 hours; a filtration step in which, after the extraction step, solid matter is removed using a filter cloth and only the liquid is separated; and a constant temperature maintenance step in which the concentrate separated through the filtration step is maintained at a temperature in the range of 50°C to 55°C. The method is characterized by comprising: an enzyme injection step of adding one or more enzymes that decompose proteins and enhance umami flavor to the above-mentioned stock solution maintained at a constant temperature; an auxiliary ingredient injection step of adding salt, IG, glycine, sugar, hydrated glucose, MSG, citric acid, caramel, kelp extract powder, onion extract, anchovy extract powder, corn syrup, beef dashi, and dextrin to the enzyme stock solution produced through the enzyme injection step; a heat sterilization step of sterilizing by heating at a temperature of 100°C or higher for 10 to 30 minutes after the auxiliary ingredient injection step; and a cooling step of cooling to a temperature of 30°C to 40°C after the heat sterilization step.

Inventors

  • 박남인
  • 박영진
  • 최영준
  • 임형진

Dates

Publication Date
20260511
Application Date
20250819

Claims (5)

  1. An extraction step comprising adding 1 to 2 parts by weight of ordinary anchovies, 0.2 to 0.5 parts by weight of Jukbang anchovies, 0.5 to 1 part by weight of anchovy dashida, 0.15 to 0.2 parts by weight of radish juice concentrate, 0.3 to 0.4 parts by weight of green onions, and 0.1 to 0.2 parts by weight of pepper to 100 parts by weight of purified water, boiling at a temperature of 100℃ or higher for 20 to 30 minutes, and then allowing to cool naturally for 12 to 18 hours; A filtration step after the above extraction step, wherein solid matter is removed using a filter cloth and only liquid matter is separated; A constant temperature maintenance step for maintaining the stock solution separated through the above filtration step at a temperature in the range of 50℃ to 55℃; An enzyme injection step of introducing one or more enzymes that decompose proteins and enhance umami flavor into the above-mentioned stock solution, which is maintained at a constant temperature; A step for adding auxiliary ingredients, wherein salt, IG, glycine, sugar, hydrated glucose, MSG, citric acid, caramel, kelp extract powder, onion extract, anchovy extract powder, corn syrup, beef stock powder, and dextrin are added to the enzyme stock solution produced through the enzyme addition step above; A heat sterilization step in which sterilization is performed by heating at a temperature of 100°C or higher for 10 to 30 minutes after the above-mentioned auxiliary material input step; Characterized by including a cooling step for cooling to a temperature of 30℃ to 40℃ after the heat sterilization step above, The mixing ratio of the above general anchovies and Jukbang anchovies is in the range of 3:1 to 5:1 by weight, and With respect to 100 parts by weight of the enzyme stock solution in the above auxiliary material input step, The above salt is in an amount of 22 to 27 parts by weight, the above IG is in an amount of 0.4 to 0.8 parts by weight, the above glycine is in an amount of 0.4 to 0.8 parts by weight, the above sugar is in an amount of 2.5 to 3.0 parts by weight, the above hydrated glucose is in an amount of 18 to 25 parts by weight, the above MSG is in an amount of 3.0 to 4.0 parts by weight, the above citric acid is in an amount of 0.15 to 0.2 parts by weight, the above caramel is in an amount of 0.2 to 0.25 parts by weight, the above kelp extract powder is in an amount of 0.2 to 0.3 parts by weight, the above onion extract is in an amount of 0.5 to 0.6 parts by weight, the above anchovy extract powder is in an amount of 1.5 to 2.0 parts by weight, the above corn syrup is in an amount of 0.1 to 0.2 parts by weight, and the above beef dashida is in an amount of 1.5 to 2.2 parts by weight. A method for preparing Jukbang broth, characterized in that the above-mentioned dextrin is added in an amount of 7 to 10 parts by weight.
  2. In Article 1, A method for preparing Jukbang broth characterized in that the above enzyme is either Protamex or Flavourzyme, or that Protamex or Flavourzyme may be used together.
  3. In Article 1, A method for preparing Jukbang broth, characterized in that the above extraction step involves placing the above general anchovies, Jukbang anchovies, green onions, and pepper into a non-woven fabric bag, immersing it in the above purified water, and boiling it.
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Description

Method for Preparing Jukbang Anchovy Stock The present invention relates to a broth manufacturing technology, and more specifically, to a method for manufacturing Jukbang broth with excellent umami and flavor by appropriately mixing Jukbang anchovies and ordinary anchovies for the production of premium broth and undergoing enzyme treatment. Traditionally, broth has been used in various dishes with soup, and anchovy broth is considered a representative and widely used broth. In the past, anchovies were also one of the cheapest and easiest ingredients to purchase for broth. In the traditional preparation of anchovy broth, anchovies, kelp, and various vegetables are boiled in water, but there were problems such as the destruction of nutrients due to prolonged heating, the fishy smell characteristic of anchovies, and a lack of umami flavor. Since broth is the foundation of almost all dishes, the evaluation of the food is highly likely to be determined by the taste of the broth, and strong additional seasonings are often added to mask any fishy taste. Meanwhile, Jukbang anchovies are recognized as a premium product because they are prepared in a unique way different from regular anchovies. In other words, while Jukbang anchovies have excellent flavor, they have the practical disadvantage of being expensive. Consequently, regular anchovies are used for anchovy broth, which makes it difficult to completely eliminate the fishy taste characteristic of anchovies. FIG. 1 is a flowchart of the method for preparing bamboo broth according to the present invention. Hereinafter, a more detailed description of the method for preparing Jukbang broth according to the present invention will be provided with reference to the attached drawings. However, the drawings and specific descriptions provided are intended to illustrate one feasible example according to the technical concept of the present invention, and the technical scope of protection of the present invention is not limited thereto. Figure 1 is a flowchart of the method for preparing Jukbang broth according to the present invention. As described above, the method for preparing Jukbang broth according to the present invention may include an extraction step (S100), a filtration step (S200), a constant temperature maintenance step (S300), an enzyme input step (S400), an auxiliary material input step (S500), a heating step (S600), and a cooling step (S700). In the extraction step (S100), the base ingredients of the Jukbang broth are collected and steeped. General anchovies, Jukbang anchovies, anchovy dashida, radish juice concentrate, green onions, and pepper are added to purified water and boiled at a temperature of 100°C or higher for 20 to 30 minutes, after which they are allowed to cool naturally for 12 to 18 hours. That is, in the extraction step (S100), the base ingredients are boiled at a temperature of 100°C or higher using high-temperature steam and maintained in a boiling state for 20 to 30 minutes, and then the heat source is turned off and allowed to cool naturally for 12 to 18 hours. The base ingredients boiled at a temperature of 100°C or higher are allowed to cool slowly with the heat source turned off, and the base ingredients are steeped in the purified water during the natural cooling process. Prepare base ingredients, and the mixing ratio of each ingredient is as follows: for every 100 parts by weight of purified water, general anchovies are 1 to 2 parts by weight, Jukbang anchovies are 0.2 to 0.5 parts by weight, anchovy dashida is 0.5 to 1.0 parts by weight, radish juice concentrate is 0.15 to 0.2 parts by weight, green onions are 0.3 to 0.4 parts by weight, and pepper is 0.1 to 0.2 parts by weight. Preferably, among the main base materials used in the extraction step (S100), non-liquid general anchovies, bamboo anchovies, green onions, and pepper are placed in a non-woven fabric bag and immersed in purified water to be boiled. Meanwhile, the general anchovies and Jukbang anchovies that make up the base ingredients should be mixed in an appropriate ratio, and it is desirable that the ratio of general anchovies to Jukbang anchovies be in the range of 3:1 to 5:1. Although Jukbang anchovies are an important element that enhances the umami of the broth, if there is an excessive amount of Jukbang anchovies, the taste of the broth becomes too strong and actually becomes undesirable; therefore, the ratio of general anchovies to Jukbang anchovies should be in the range of 3:1 to 5:1. If the ratio of Jukbang anchovies to regular anchovies is less than 3:1, the unique flavor of Jukbang anchovies becomes too strong and may have an adverse effect, and if it exceeds 5:1, the umami is insufficient and the marketability may decrease. A filtration step (S200) follows the extraction step (S100), and in the filtration step (S200), the solid matter is removed from the base materials extracted through the extraction step (S100) using a filter cloth, and only the liquid ma