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KR-20260064182-A - Crab sauce and its manufacturing method

KR20260064182AKR 20260064182 AKR20260064182 AKR 20260064182AKR-20260064182-A

Abstract

The present invention relates to a blue crab fish sauce and a method for manufacturing the same, which has a deep flavor such as the characteristic umami taste of blue crab and is free from fishy taste, and can be widely used in kimchi, seasoned dishes, braised dishes, and stews, comprising: a) a step of obtaining a blue crab extract by hot water extraction and filtering of blue crab, sun-dried salt, radish, onion, apple, garlic, ginger, shiitake mushroom, and mulberry leaf; b) a step of obtaining a mixed solution by mixing anchovy fish sauce with the blue crab extract and heating; and c) a step of aging the mixed solution at a low temperature.

Inventors

  • 윤다솔

Assignees

  • 윤다솔

Dates

Publication Date
20260507
Application Date
20241031

Claims (7)

  1. a) a step of obtaining a blue crab extract by hot water extraction and filtration of blue crab, solar salt, radish, onion, apple, garlic, ginger, shiitake mushroom, and mulberry leaf; and b) a step of mixing anchovy fish sauce with the above blue crab extract and heating to obtain a mixture; c) a step of aging the above mixture at a low temperature; characterized by a method for manufacturing blue crab fish sauce.
  2. In paragraph 1, A method for producing blue crab fish sauce, characterized in that step a) involves mixing 60 to 70 parts by weight of sun-dried salt, 30 to 40 parts by weight of radish, 30 to 40 parts by weight of onion, 8 to 12 parts by weight of apple, 3 to 6 parts by weight of garlic, 3 to 6 parts by weight of ginger, 0.5 to 1.0 parts by weight of shiitake mushrooms, and 1.0 to 2.0 parts by weight of mulberry leaves with 100 parts by weight of blue crab.
  3. In paragraph 1, A method for manufacturing blue crab fish sauce, characterized in that step b) above involves mixing 60 to 70 parts by weight of anchovy fish sauce with 100 parts by weight of blue crab extract and heating.
  4. In paragraph 1, A method for manufacturing blue crab fish sauce, characterized in that step b) above involves mixing anchovy fish sauce and mulberry extract into the blue crab extract and heating.
  5. In paragraph 4, A method for manufacturing blue crab fish sauce, characterized in that step b) involves mixing 60 to 70 parts by weight of anchovy fish sauce and 5 to 10 parts by weight of mulberry extract with 100 parts by weight of blue crab extract and heating.
  6. In paragraph 1, A method for manufacturing blue crab fish sauce, characterized in that step c) above involves aging the mixture at a low temperature of 4 to 10°C for 40 to 50 hours.
  7. Blue crab fish sauce characterized by being manufactured by the manufacturing method of any one of claims 1 to 6.

Description

Crab sauce and its manufacturing method The present invention relates to blue crab fish sauce and a method for manufacturing the same, and in particular, to a blue crab fish sauce and a method for manufacturing the same that has no fishy taste and has a deep flavor such as the umami taste characteristic of blue crab, and can be widely used in kimchi, seasoned dishes, braised dishes, and stew dishes. Generally, 'Jang' is a collective term for soy sauce, soybean paste, red pepper paste, and cheonggukjang, and refers to condiments primarily consumed in East Asia (Korea, China, Japan, etc.). Among these, soy sauce is a representative fermented soybean food made by fermenting and aging soybeans as the main ingredient. It possesses a distinctive color and flavor, including a salty taste derived from salt and an umami taste resulting from protein hydrolysis, and is widely used as an important source of protein to supplement essential amino acids that are often lacking in the diet. On the other hand, because a large amount of salt is added to enhance storage and preservation, it is classified as a high-salt food and is a major cause of adult diseases such as hypertension. Types of soy sauce according to the manufacturing method include traditional Korean soy sauce, brewed soy sauce produced by fermenting soybeans, defatted soybeans, or grains with brine, acid-hydrolyzed soy sauce produced by hydrolyzing with acid, hydrolyzed soy sauce produced by hydrolyzing with enzymes, mixed soy sauce produced by mixing these in appropriate proportions, and fish sauce and fish sauce produced by salting and fermenting fresh fish. Fish sauce is a food made by salting, fermenting, and aging fish, a marine animal that serves as a good source of calcium. It is consumed on its own and has long been used as an essential main ingredient in making kimchi and side dishes. In addition, fish sauce contains a large amount of flavor components such as various amino acids and nucleic acids, including glutamic acid, aspartic acid, glycine, alinine, and lysine, and has been widely used as a seasoning since ancient times. In Southeast Asia, it is widely used as a seasoning and sauce for salads, stir-fries, soups, stews, and soups. In addition, in an era where meat protein sources are scarce, fish sauce has a nutritious function as a protein source along with soybeans, as well as a taste effect. The peptides contained in fish sauce not only have physiological active functions such as antioxidant and antibacterial effects, but also have bio-regulatory functions such as immune modulation, function as hormones and neurotransmitters, and antihypertensive effects. Conventional fish sauce is generally produced by mixing fish ingredients with salt and aging it for a long period. As this conventional fish sauce continues to age, it emits a distinctive fishy odor that can be repulsive. Furthermore, this odor limits the types of dishes that can be prepared using the fish sauce. The method for manufacturing the blue crab fish sauce of the present invention will be described in detail below. The method for manufacturing blue crab fish sauce according to the present invention comprises, in general, a step of manufacturing a blue crab extract, a step of manufacturing a mixed solution, and a low-temperature aging step. First, the above step of preparing the crab extract is a step for removing the fishy taste of the crab and obtaining a crab extract with a deep, unique umami flavor of the crab, by hot water extraction of crab, sea salt, radish, onion, apple, garlic, ginger, shiitake mushroom, and mulberry leaf, and filtering to obtain the crab extract. As apple and mulberry leaf are added during the above step of preparing the crab extract, the fishy taste can be removed and the preference for taste and aroma can be further improved. Furthermore, to remove the fishy taste of the blue crab and further improve the preference for umami and aroma, it is preferable to obtain a blue crab extract by adding 60 to 70 parts by weight of sun-dried salt, 30 to 40 parts by weight of radish, 30 to 40 parts by weight of onion, 8 to 12 parts by weight of apple, 3 to 6 parts by weight of garlic, 3 to 6 parts by weight of ginger, 0.5 to 1.0 parts by weight of shiitake mushroom, and 1.0 to 2.0 parts by weight of mulberry leaves to 100 parts by weight of blue crab. Then, it is recommended to add blue crab, sea salt, radish, onion, apple, garlic, ginger, shiitake mushrooms, and mulberry leaves to water, heat it at 100°C for 2 to 3 hours, and filter it. Next, the step of preparing the mixture is to mix anchovy fish sauce with the blue crab extract and heat it to obtain the mixture. It is preferable to mix 60 to 70 parts by weight of anchovy fish sauce with 100 parts by weight of the above blue crab extract. If less than 60 parts by weight of anchovy fish sauce is mixed, the unique umami flavor of the blue crab increases, but the salt content is low and the overall umami flavor decreas