KR0131854B1 - Preparation proess of ginseng soysauce - Google Patents
Preparation proess of ginseng soysauceInfo
- Publication number
- KR0131854B1 KR0131854B1 KR1019940024261A KR19940024261A KR0131854B1 KR 0131854 B1 KR0131854 B1 KR 0131854B1 KR 1019940024261 A KR1019940024261 A KR 1019940024261A KR 19940024261 A KR19940024261 A KR 19940024261A KR 0131854 B1 KR0131854 B1 KR 0131854B1
- Authority
- KR
- South Korea
- Prior art keywords
- ginseng
- soysauce
- soy sauce
- raw
- days
- Prior art date
Links
- 241000208340 Araliaceae Species 0.000 title claims abstract description 30
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 30
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 30
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 30
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 5
- 244000068988 Glycine max Species 0.000 claims abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 239000004744 fabric Substances 0.000 claims 1
- 238000001914 filtration Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- BQSJTQLCZDPROO-UHFFFAOYSA-N febuxostat Chemical compound C1=C(C#N)C(OCC(C)C)=CC=C1C1=NC(C)=C(C(O)=O)S1 BQSJTQLCZDPROO-UHFFFAOYSA-N 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
따라서, 본 발명은 종래의 간장제조방법에 인삼특유의 향미와 영양성분을 최대한 보존하고 미분해된 간장 원료의 발효를 촉진하기 위하여 태양광을 조사하면서 2차 발효를 시도하는 공정; 증자 냉각된 인삼 원료분말을 생간장에 혼합하여 3차 발효를 유도시키는 공정 및; 더 이상의 인삼원료성분의 후발효를 억제하기 위하여 3차 발효물을 열처리(80℃)하는 공정을 추가하므로써 본 발명의 목적을 달성하였다. 이하, 본 발명의 구체적인 구성과 작용을 설명한다.Therefore, the present invention is a process for attempting a secondary fermentation while irradiating sunlight to preserve the flavor and nutritional components unique to ginseng and to promote the fermentation of undecomposed soy sauce raw materials in the conventional soy sauce manufacturing method; Mixing the cooled chilled ginseng raw powder with fresh soy sauce to induce tertiary fermentation; In order to suppress further fermentation of ginseng raw material components, the object of the present invention was achieved by adding a process of heat treatment (80 ° C.) of the tertiary fermented product. Hereinafter, the specific configuration and operation of the present invention.
도 1은 본 발명의 실시를 보인 공정개략도이다.1 is a process schematic showing the practice of the present invention.
본 발명은 밀을 정선하여 볶은 다음 분쇄하여 익힌 콩에 섞어 제국을 한 후 이를 소금물에 담가 26∼28℃에서 3-6개월 정도 숙성하여 1차 발효시킨 다음 압착여과하여 생간장을 얻는 공정; 이 생간장을 전통 용기 또는 투명한 용기에 담아 일정기간 서서히 회전시켜 태양광을 고루 공급하여 2차 발효하는 공정; 증자냉각한 인삼분말1-10%(중량)를 상기 2차 발효물에 첨가하여 5-10일간 3차 발효시킨후 간장액을 여과하고 이를 80℃에서 2차에 걸쳐 끓인후 냉각한 다음 여과하는 공정으로 구성된다.The present invention is a process of obtaining raw soy sauce by crushing the wheat and then crushed and mixed with cooked soybeans and impregnated with empire, and then immersed in brine and aged for 3-6 months at 26 ~ 28 ℃ primary fermentation and then compressed filtration; A process of secondary fermentation by supplying sunlight evenly by gradually rotating the raw soy sauce in a traditional container or a transparent container for a predetermined time; Steamed ginseng powder 1-10% (weight) was added to the secondary fermentation, followed by tertiary fermentation for 5-10 days, and the soy solution was filtered and boiled at 80 ° C. for 2 times, cooled, and filtered. It consists of a process.
이와같이 제조된 인삼간장은 인삼의 여러가지 풍미성분과 영양성분이 간장에 자연스럽게 보존되어 향미와 향 및 영양이 우수한 액체 조미료로서 각 가정이나 여러 요식업소에서 고급식품으로써 널리 애용될 수 있는 것이다.Ginseng soy sauce prepared in this way is a variety of flavors and nutrients of ginseng is naturally preserved in the soy sauce is a liquid seasoning with excellent flavor, flavor and nutrition can be widely used as a luxury food in each home or restaurant.
이하 본 발명을 공정별로 실시예를 들어 더욱 구체적으로 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail by way of Examples.
실시예 1Example 1
제1공정 : 생간장 제조Step 1: Manufacture Raw Soy Sauce
찐콩과 볶은 밀을 섞어 만든 메주 10kg을 고도로 선별 엄선한 천일염을 녹인18%(중량)의 식염수 30L에 담가 5개원간 1차 발효시킨 후 압착하여 생간장 28L를 얻었다.10 kg of meju made from a mixture of steamed beans and roasted wheat was soaked in 30 L of 18% (weight) saline dissolved in highly selected natural salt, first fermented for 5 circles, and compressed to obtain 28 L of soy sauce.
제2공정 : 태양광에 의한 2차 발효Second Process: Secondary Fermentation by Solar Light
제1공정에서 얻어진 생간장을 옹기 또는 투명용기에 넣어 6일간 태양광하에서 2차 발효 시켰다.The raw soy sauce obtained in the first step was placed in an pottery or transparent container and subjected to secondary fermentation under sunlight for 6 days.
제3공정 : 인삼분말 첨가후 3차 발효3rd step: 3rd fermentation after adding ginseng powder
인삼 분말 3kg에 물 3L를 가하여 증자한후 냉각한 다음 제2공정의 발효 간장에 5%(중량)을 첨가하여 20℃에서 7일간 3차 발효시켜 여과하여 간장 32L을 얻었다.After adding 3L of water to 3kg of ginseng powder, the mixture was cooled, and then cooled, 5% (weight) was added to the fermented soy sauce of the second step, and fermented three times at 20 ° C. for 7 days to obtain 32 L of soy sauce.
제4공정 : 인삼간장 제조Fourth step: manufacturing ginseng soy sauce
제3공정에서 얻어진 간장액을 80℃내외의 온도에서 2차례에 걸쳐 끓여서 살균 및 향미를 최대한 보존하도록 한 다음 여과하여 최종 25L의 인삼 간장을 얻었다.The soy solution obtained in the third step was boiled twice at a temperature of about 80 ° C. to preserve sterilization and flavor as much as possible, and then filtered to obtain a final 25L of ginseng soy sauce.
실시예 2Example 2
상기 실시예 1에서 인삼분말 3kg 대신 0.5kg첨가하는 것외에는 모두 동일하게하여 인삼 간장을 제조하였다.Ginseng soy sauce was prepared in the same manner in Example 1 except for adding 0.5 kg of ginseng powder instead of 3 kg.
실시예 3Example 3
상기 실시예1에서 인삼 분말을 1kg첨가한 것외에는 모두 동일하게 하여 인삼 간장을 제조하였다.Ginseng soy sauce was prepared in the same manner except that 1 kg of ginseng powder was added in Example 1.
실시예 4Example 4
상기 실시예 1에서 인삼 분말 3kg대신 수삼 또는 분쇄한 수삼 3kg을 첨가하여 본 발명 인삼간장을 제조하였다.Ginseng soy sauce was prepared by adding 3 kg of ginseng or ground ginseng instead of 3 kg of ginseng powder in Example 1.
이상, 실시예를 들어 설명한 바와같이 본 발명 방법에 의하여 제조되는 인삼 간장은 숙성이 완료되고 색깔이 정착된 후 증자된 인삼원료 분말을 첨가하여 자연 발효시킨 다음 여과시킨 것이므로 인삼 특유의 향미가 최대한 보존되는 효과가 있고 인삼 특유의 영향성분을 최대한 함유시킬 수 있으므로 인삼의 용도를 증대시키고 전통 장류의 보급을 확대하는 등 인삼 가공 및 장류 산업상 매우 유용한 발명인 것이다.As described above, the ginseng soy sauce prepared by the method of the present invention is naturally fermented by adding the increased ginseng raw material powder after aging is completed and the color is settled. It is effective in the ginseng processing and tofu industry, such as increasing the use of ginseng and expanding the spread of traditional soy sauce because it can contain as much as possible the influence ingredients unique to ginseng.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019940024261A KR0131854B1 (en) | 1994-09-27 | 1994-09-27 | Preparation proess of ginseng soysauce |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019940024261A KR0131854B1 (en) | 1994-09-27 | 1994-09-27 | Preparation proess of ginseng soysauce |
Publications (2)
Publication Number | Publication Date |
---|---|
KR960009896A KR960009896A (en) | 1996-04-20 |
KR0131854B1 true KR0131854B1 (en) | 1998-04-14 |
Family
ID=19393525
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019940024261A KR0131854B1 (en) | 1994-09-27 | 1994-09-27 | Preparation proess of ginseng soysauce |
Country Status (1)
Country | Link |
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KR (1) | KR0131854B1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102609857B1 (en) | 2022-12-08 | 2023-12-05 | 김분순 | Method of manufacturing for Ginseng soy sauce |
-
1994
- 1994-09-27 KR KR1019940024261A patent/KR0131854B1/en not_active IP Right Cessation
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102609857B1 (en) | 2022-12-08 | 2023-12-05 | 김분순 | Method of manufacturing for Ginseng soy sauce |
Also Published As
Publication number | Publication date |
---|---|
KR960009896A (en) | 1996-04-20 |
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