CHOI HYUNG JUN,최형준,PARK YOUNG KI,박영기,KIM HEUNG KI,김흥기,HWANG HA CHOL,황하철,LEE SU HYUN,이수현,SUH JOO WON,서주원,JUNG YONG GYUN,정용균
申请号：
KR1020180028008
公开号：
KR1018558730000B1
申请日:
2018.03.09
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to a method for preparing a low-salinity soy sauce product by using Jeju mandarins and dried herring or dried mackerel pike. According to the present invention, the low-salinity soy sauce preparing method includes the steps of: (P1) adding water to the dried herring or mackerel pike, dried anchovies, and kelp to boil the mixture and prepare broth； (P2) adding a low-salinity soy sauce including a fermented Jeju mandarin substance to the broth； and (P3) adding lemon juice to the result product obtained in step (P2) and aging the mixture. A method for preparing the low-salinity soy sauce including the fermented Jeju mandarin substance in step (P2) includes the steps of: (S1) preliminarily fermenting the Jeju mandarins at 60-70°C for 350-450 hours； (S2) fermenting the Jeju mandarins fermented in step (S1) at 30-40°C for 100-200 hours on a secondary basis； (S3) vacuum-extracting a mixture, which is prepared by mixing 50-150 parts by weight of clear rice wine in the soy sauce to 100 parts by weight of the Jeju mandarins secondarily fermented in step (S2), for 180-200 hours at 50-60°C while removing moisture therefrom； (S3′) mixing 90-100 parts by weight of the clear rice wine in the soy sauce to 100 parts by weight of the extract obtained in step (S3) and vacuum-extracting for one to two hours at 50-60°C； (S4) mixing 4.5-6 parts by weight of sugar, 4-6 parts by weight of rice syrup, and 10-12 parts by weight of Jeju mandarin juice to 100 parts by weight of the extract obtained in step (S3′)； and boiling the mixture obtained in step (S4) for 30 minutes to one hour.본 발명은 (P1) 과메기, 건조 멸치 및 다시마를 물에 넣고 가열하여 육수를 얻는 단계； (P2) 상기 육수에 제주 감귤 발효물을 포함하는 저염 간장을 혼합하고 가열하는 단계； 및 (P3) 상기 (P2) 단계에서 얻어진 결과물에 레몬즙을 첨가하고 숙성시키는 단계를 포함하고, 상기 (P2) 단계에서 제주 감귤 발효물을 포함하는 저염 간장은, (S1) 제주 감귤을 60 내지 70℃에서 350 내지 450 시간 동안 1차 발효시키는 단계； (S2) 상기 (S1) 단계에서 1차 발효된 제주 감귤을 30 내지 40℃에서 100 내지 200 시간 동안 2차 발효시키는 단계； (S3) 상기 (S2) 단계의 2차 발효된 제주 감귤 100 중량부에 대하여 간장의 청주 추출물 50 내지 150 중량
