All-purpose Soy Sauce Composition Using Ultrafiltration and Fermentation
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Solution Overview
Problem
Conventional soy sauce manufacturing processes are complex and limited in their applicability to various dishes, often resulting in a narrow range of suitable uses and issues with fishy or fatty smells.
Innovation Solution
An all-purpose soy sauce composition and manufacturing method involving a mixture of fermented soy sauce, Korean soy sauce, enzymatically decomposed seasoning solution, fructooligosaccharide, fermented fruit liquid, licorice extract, and green tea extract, aged and fermented using ultrafiltration to create a balanced flavor suitable for diverse dishes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If conventional soy sauce manufacturing process is used, then traditional flavor is achieved, but the manufacturing process is complex and the range of applicable dishes is limited
Solution Approach 1:
The manufacturing process is divided into distinct stages: preparing fermented soybean paste, making seasoned soy sauce, and combining them. This segmentation allows each stage to be optimized independently, simplifying the overall process while maintaining versatility for various dishes
Solution Approach 2:
The soy sauce is designed with a balanced composition containing multiple amino acids, organic acids, and sugars that provide universal applicability across different dish types (fish, meat, vegetables, soups) without requiring separate specialized sauces
2Object-affected harmful factors
If conventional soy sauce is used, then traditional seasoning function is provided, but fishy or fatty smells are not removed
Solution Approach 1:
Fructooligosaccharide is introduced as an intermediary substance that mediates between the seasoning function and odor removal. It promotes the formation of desirable flavor compounds while suppressing the development of fishy and fatty smells during fermentation
Solution Approach 2:
The soy sauce combines multiple components (fermented soybean paste, salt, fructooligosaccharide, and various additives) into a composite formulation where each component contributes to both seasoning effectiveness and odor control, achieving reliable performance across different food types
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The resulting all-purpose soy sauce has a deep flavor, removes fishy or fatty smells, and imparts a sweet and sour taste, making it versatile for multiple culinary applications.
Implementation Method 1
a fourth step of aging and fermenting the mixed solution to manufacture a fermented solution
Implementation Method 2
a fifth step of filtering the fermented solution using UF (ultra filtration)
Data Source
AI summary
The present invention relates to an all-purpose seasoning soy sauce composition, an all-purpose seasoning soy sauce manufactured using the same, and a method of manufacturing the same. The present invention also relates to an all-purpose seasoning soy sauce which has an inherently deep soy sauce flavor, imparts a sweet and sour taste, removes the fatty smell or fishy smell generated from fish or meat, is suitable for any dishes, improves the flavor of dishes, and is usable as a cham sauce.