CN103315274A

CN103315274A - Hypotensive soybean miso and preparation method thereof

Info

Publication number: CN103315274A
Application number: CN2013102033151A
Authority: CN
Inventors: 许运龙
Original assignee: CHUZHOU BAINIAN FOOD Co Ltd
Current assignee: CHUZHOU BAINIAN FOOD Co Ltd
Priority date: 2013-05-28
Filing date: 2013-05-28
Publication date: 2013-09-25

Abstract

The invention provides hypotensive soybean miso and a preparation method thereof, wherein the hypotensive soybean miso is composed of the following raw materials by weight: 25-30 parts of soybean, 10-15 parts of flour, 2-3 parts of sesame, 1-1.5 parts of eucommia, 0.8-1.2 parts of chrysanthemum, 0.6-1 part of circium japonicum, 0.4-0.6 parts of strawberry leaf, 0.6-1 part of negundo chastetree leaf, 1-2 parts of pseudo-ginseng, 1-1.5 parts of haw, 1-2 parts of root of kudzu vine, and proper amounts of salt and edible vinegar. In the hypotensive soybean miso provided by the invention, soybean and flour are used as main raw materials, and are matched with a plurality of traditional Chinese medicine components, to prepare the hypolipidemic miso with special local flavor. The hypotensive soybean miso has sauce flavor and ester flavor, fresh and delicious mouthfeel, and moderate saline taste. The added root of kudzu vine can promote endothelial recovery function, excites activity of PG12 synthetase, heightens EC to generate PG to inhibit platelet aggregation, and makes function of improvement of blood circulation and reduction of blood pressure; the haws can enhance contraction force of cardiac muscles, can improve heart function, can increase blood flow volume of cardiac muscles, can expand peripheral blood vessels, can increase blood flow volume, and can reduce blood pressure; and other traditional Chinese medicine components, such as chrysanthemum, eucommia and circium japonicum, all has hypotensive function, and are suitable for hypertension population to eat.

Description

A kind of soy noodle fermented soya beans, salted or other wise sauce that blood pressure reduction effect is arranged and preparation method thereof

Technical field

The present invention relates generally to a kind of soy noodle fermented soya beans, salted or other wise sauce that blood pressure reduction effect is arranged and preparation method thereof, belongs to field of food.

Background technology

Face fermented soya beans, salted or other wise sauce claims miso again, forms with fermentations such as soybean, barley, wheat and rice mostly, has multiple taste, color and texture, is widely used in seasoning or cooking sauce, especially very generally uses in Japanese cuisine.

Summary of the invention

The object of the invention is to provide a kind of soy noodle fermented soya beans, salted or other wise sauce that blood pressure reduction effect is arranged and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of soy noodle fermented soya beans, salted or other wise sauce that blood pressure reduction effect is arranged is characterized in that it is made up of the raw material of following weight parts:

Soya bean 25-30, flour 10-15, sesame 2-3, bark of eucommia 1-1.5, chrysanthemum 0.8-1.2, setose thistle 0.6-1, strawberry leaves 0.4-0.6, Negundo Chastetree Leaf 0.6-1, pseudo-ginseng 1-2, hawthorn 1-1.5, root of kudzu vine 1-2, salt, vinegar are an amount of.

The described preparation method that the soy noodle fermented soya beans, salted or other wise sauce of blood pressure reduction effect is arranged is characterized in that comprising following making step:

After the soya bean of described mass parts washed, add an amount of poach 3-5 hour with decocting for Chinese herbal medicine liquid, when treating that temperature is down to room temperature, take out soya bean; Flour and sesame with described mass parts, add an amount of vinegar, in bamboo container, stir, under 25-28 ℃, carry out the natural fermented koji of 4-6, when being yellow to flour, join in the above-mentioned soya bean, add an amount of salt and water, put into cylinder, Exposure to Sunlight was brewageed 140-150 days, take out airing 1-3 days, namely.

The root of kudzu vine that described decocting for Chinese herbal medicine liquid is described mass parts, chrysanthemum, setose thistle, hawthorn, strawberry leaves, Negundo Chastetree Leaf, pseudo-ginseng, the bark of eucommia decoct 2-3 time with suitable quantity of water, merge decoction liquor and make.

Advantage of the present invention is:

The soy noodle fermented soya beans, salted or other wise sauce that blood pressure reduction effect is arranged that the present invention produces is primary raw material with soya bean and flour, is aided with the plurality of Chinese composition, makes peculiar flavour face fermented soya beans, salted or other wise sauce, has sauce perfume (or spice) and ester fragrance, tasty mouthfeel, and saline taste is moderate.And the root of kudzu vine that wherein adds can promote the endothelium restore funcitons, and excited PG12 synthase activity increases EC and generates PG and suppress platelet aggregation, plays and improves blood circulation, the effect that brings high blood pressure down; Hawthorn can be strengthened myocardial contractive power, be improved cardiac function, increases MBF, and the expansion peripheral vascular increases CBF, brings high blood pressure down; Other traditional Chinese medicine ingredients such as chrysanthemum, the bark of eucommia, setose thistle all have hypotensive effect, and it is edible to be fit to Hypertensive Population.

The specific embodiment

Embodiment

The present invention is achieved by the following technical solutions:

Soya bean 30 kg, flour 13 kg, sesame 3 kg, the bark of eucommia 1.2 kg, chrysanthemum 0.8 kg, setose thistle 0.6 kg, strawberry leaves 0.5 kg, Negundo Chastetree Leaf 0.8 kg, pseudo-ginseng 1 kg, hawthorn 1.5 kg, the root of kudzu vine 2 kg, salt, vinegar are an amount of.

After the soya bean of described mass parts washed, add an amount of poach 3 hours with decocting for Chinese herbal medicine liquid, when treating that temperature is down to room temperature, take out soya bean; Flour and sesame with described mass parts, add an amount of vinegar, in bamboo container, stir, under 25 ℃, carry out 5 natural fermented kojis, when being yellow to flour, join in the above-mentioned soya bean, add an amount of salt and water, put into cylinder, Exposure to Sunlight was brewageed 150 days, take out airing 2 days, namely get soy noodle fermented soya beans, salted or other wise sauce.

The root of kudzu vine that described decocting for Chinese herbal medicine liquid is described mass parts, chrysanthemum, setose thistle, hawthorn, strawberry leaves, Negundo Chastetree Leaf, pseudo-ginseng, the bark of eucommia decoct 3 times with suitable quantity of water, merge decoction liquor and make.

Claims

1. soy noodle fermented soya beans, salted or other wise sauce that blood pressure reduction effect is arranged is characterized in that it is made up of the raw material of following weight parts:

2. preparation method that the soy noodle fermented soya beans, salted or other wise sauce of blood pressure reduction effect is arranged as claimed in claim 1 is characterized in that may further comprise the steps:

After the soya bean of described mass parts washed, add an amount of poach 3-5 hour with decocting for Chinese herbal medicine liquid, when treating that temperature is down to room temperature, take out soya bean; Flour and sesame with described mass parts, add an amount of vinegar, in bamboo container, stir, under 25-28 ℃, carry out the natural fermented koji of 4-6, when being yellow to flour, join in the above-mentioned soya bean, add an amount of salt and water, put into cylinder, Exposure to Sunlight was brewageed 140-150 days, take out airing 1-3 days, namely;