KR0131854B1 - Preparation proess of ginseng soysauce - Google Patents

Abstract

The ginseng soysauce is produced as the following steps. (1) The raw soysauce which is made by pressing after 3 to 6 months of the first fermentation of the soybean malt at 26 to 28 deg C under the saline solution is poured into a container or a clear container and then ferment it the second time for 5 to 7 days as turning it slowly under the sun light. (2) Add about 1 to 10% of steamed ginseng powder to the raw soysauce and ferment it the third time for 7 to 10 days at 10 to 20 deg C and then make the ginseng ingredient added raw soysauce by filtering it with fine filter febric. (3) Pack it after boiling it down twice at 75 to 85deg C.

Description

Manufacturing method of ginseng soy sauce

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.

1 is a process schematic showing the practice of the present invention.

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.

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.

Hereinafter, the present invention will be described in more detail by way of Examples.

Example 1

Step 1: Manufacture Raw Soy Sauce

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.

Second Process: Secondary Fermentation by Solar Light

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.

3rd step: 3rd fermentation after adding ginseng powder

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.

Fourth step: manufacturing ginseng soy sauce

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.

Example 2

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.

Example 3

Ginseng soy sauce was prepared in the same manner except that 1 kg of ginseng powder was added in Example 1.

Example 4

Ginseng soy sauce was prepared by adding 3 kg of ginseng or ground ginseng instead of 3 kg of ginseng powder in Example 1.

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)

Soybeans were soaked in saline in primary fermentation at 26 ℃ -28 ℃ for 3-6 months and fermented in soy sauce in a container or transparent container. Steamed ginseng powder of (weight) was added and fermented for 3 to 7-10 days at 10-20 ℃, followed by fine filter cloth to make soy sauce containing ginseng flavor and nutrients, and then filtered and then 75 ℃ -85 ℃ Method of producing ginseng soy sauce that is boiled twice and then cooled.