KR100392608B1 - Preparation of soysauce - Google Patents

Abstract

The present invention relates to a method for producing soy sauce using meju prepared by boiling wheat and soybeans at a volume ratio of 7: 3 in the production of soy sauce, and the soy sauce obtained by the present invention is relieved of the sweet and salty taste of modern people. It is suitable for the taste of foreigners and foreigners, and when it is stored for a long time, the flavor becomes more excellent.

Description

Soy sauce manufacturing method {Preparation of soysauce}

The present invention relates to a method for producing soy sauce, and more particularly, to a method for preparing new soy sauce, which is excellent in flavor and becomes more flavorful after long-term storage.

Soy sauce is an indispensable food in the diet of Koreans. It is a fermented and fermented food made from soybeans as a main ingredient, and it is a traditional fermented food. Because it is a seasoning, it is a processed food with excellent shelf life.

Soy is a very characteristic food, and because it depends on the type of fermentation microorganisms involved and the manufacturing technology, soy sauce is characterized by taste and aroma. These products have been manufactured and used in each household, but the economic growth and changes in dietary habits have led to the purchase of them in the market rather than domestically produced.

The method of making soy sauce can be divided into conventional methods of making meju from soybeans at home and combining soy sauce and miso, and an improved method of soaking intestines with koji made by multiplying yellow grain bacteria with Japanese-based alpha starch. Can be.

On the other hand, some households and some manufacturers may slightly improve the conventional method of manufacturing the soy sauce, and manufacture it by the method of manufacturing the improved soy sauce using the yellow soup. In other words, instead of meju, it is a fast-paced meju made by breeding yellow soybeans into steamed soybeans to make soy sauce or miso, and it is a compromise between the taste of traditional soy sauce and factory soy sauce.

Such conventional soy sauce and improved soy sauce are called brewing soy sauce and amino acid soy sauce is called chemical soy sauce. Amino acid soy sauce is characterized in that it can be produced in a short time by decomposition of protein with hydrochloric acid without enzyme.

Conventional conventional method of soybean infiltrated soybeans and wheat in 20-130% moisture, then dried, steamed, steamed and steamed to make meju fermentation in a warm room. The soju is obtained from fermented and matured meju, which has been fermented and matured outdoors in a well-ventilated and crested outdoor state, while the soju is soaked in salt water.

Through this fermentation and ripening process, the soy protein and wheat starch, the main component of the starch, can be obtained to obtain the unique flavor and flavor.

The soy sauce according to the conventional manufacturing method described above is often darkened when it is stored for a long time.

Therefore, in order to solve the problems of the conventional soy sauce as described above, the better the flavor and the longer the storage period, the more the flavor is excellent, and to provide a soy sauce shiny in color as a technical problem.

According to the present invention that solved the above problems, in preparing soy sauce by immersing meju in brine, the meju is boiled together in a volume ratio of 7: 3, crushed and mixed together, and then combined and fermented after drying. Provided is a method of preparing soy sauce.

In addition, according to the present invention, the method for producing soy sauce, characterized in that the meju is boiled together in a volume ratio of 7: 3 and crushed and mixed together into a ball size, dried for 7-8 days and floated indoors. Is provided.

In addition, according to the present invention, the soybean is prepared by immersing the meju in a aging vessel with brine and immersing the meju and left to stand for about 100 days and then scooping out the meju and filtering the filtered liquid.

According to the present invention, there is provided a method for producing soy sauce, wherein the salinity of the soy sauce preparation is a ratio of wheat: soy: salt: water in a volume ratio of 7: 3: 3: 20.

Hereinafter, the present invention will be described in more detail.

The main feature of the present invention is to use wheat and soybeans as raw materials to make soy sauce, the ratio is about 70% wheat and about 30% soybeans by volume ratio, using meju prepared by boiling wheat and soy beans together in the same heating vessel There are main features to things. The above ratio is significantly higher than the conventional meju soybeans containing about 50% or more of the soybeans, the flavor of the meju satisfies the ratio of the present invention is better than conventional soy sauce It is possible to produce soy sauce with a deeper flavor with longer and longer storage.

In the present invention, wheat and soybeans are boiled together in the same heating container in a state of sufficient soaking, and in general, since the time of ripening and receding wheat takes longer than soybeans, the soaking soybeans in a heating vessel of boiled soybeans It is desirable to put and boil together.

When the wheat and beans are fully boiled, they are crushed, mixed and agglomerated to form meju. At this time, meju is formed into a sphere or a square. Preferably it is spherical, and it is especially preferable to shape | mold in spherical shape about the size of a baseball.

If you make the meju larger and fermented, the inside becomes more likely to rot even if the surface is fermented. If you soak the soy sauce in the rotten meju, the soy sauce becomes dark and sour. Therefore, making meju to the size of a baseball ball is advantageous because it can achieve the effect of perfecting fermentation and excellent intestinal taste.

Although not particularly limited, the molded meju is preferably dried for 7-8 days outdoors and fermented and matured in the warm room. It is preferable to carry out fermentation aging of meju in a suspended state. The reason is that fermentation and maturation in a suspended state helps the growth of microorganisms that cause hot air to rise and ferment the fungus, and it is effective for complete fermentation because it does not receive moisture and geothermal heat from the ground.

Although not particularly limited, the following methods are effective for soaking soy sauce with meju. In other words, in a soy sauce container, such as a jar, meju is impregnated with brine, but the salinity at this time is most appropriate when the egg surface is about the size of a coin when the egg is floated. This degree of salinity is approximately a mixture of 3 mal salt and 2 mal water based on the total amount of wheat and soybeans used as raw materials of meju. The meju soaked in brine in the aging vessel is preferably drained after about 100 days, and the remaining liquid is filtered to remove impurities and then aged in the aging vessel to obtain soy sauce with excellent flavor.

On the other hand, according to the present invention, there is an advantage in that miso excellent in flavor can be obtained from meju obtained after use in soy sauce production. When the dried meju is dried and then pulverized and powdered, it is easy to cook and a delicious miso can be obtained as a by-product.

Features and other advantages of the present invention as described above will become apparent from the embodiments described below.

EXAMPLE

After washing 7 jars, boil the wheat soaked in water for 24 hours in a pot and wash 3 jars separately to prepare soy beans for 19 hours. When the wheat boiled in a pot, the soybeans were put together and boiled until the wheat and beans were ripe enough. Fully boiled wheat and soybeans were harvested, finely chopped in mortar, aggregated to a baseball size, dried for 7-8 days on an open-headed drab or crest, and then hung in a crest to leave in a warm room for fermentation. At the beginning of January, the brine was dissolved in 3 jars of salt and 2 dols of water based on 1 mal of wheat and soybeans. At this time, the salinity of the brine was about the size of the egg was revealed when the egg floated. After 100 days of immersing the meju in brine, the meju was taken out and the remaining liquid was filtered to remove impurities and then aged in a aging vessel to prepare soy sauce.

Soy sauce obtained by the above method was less salty and sweeter than conventional soy sauce, the longer the storage period, the more glossy and deeper flavor was confirmed.

As described above, the soy sauce obtained by the present invention has advantages such as being less salty and sweeter than conventional soy sauce, and having a longer storage period, having a glossy and deeper flavor, making it suitable for the taste of modern people and foreigners.

Claims (5)

The method of producing soy sauce, characterized in that the meju is soaked in brine to prepare soy sauce, wherein the meju is boiled together in a volume ratio of 7: 3, crushed and mixed together, and then fermented after drying. The method of claim 1, wherein the meju is boiled together in a volume ratio of 7: 3 and mixed with crushed and mixed into a baseball ball size, dried for 7-8 days, and floated indoors. The method for preparing soy sauce according to claim 1, wherein the brine and the meju are placed in a aging vessel and left to stand for about 100 days, after which the meju is taken out and the liquid filtered out with impurities is aged. 4. The method of claim 3, wherein the salinity of the brine is adjusted to a ratio of wheat: soy: salt: water in a volume ratio of 7: 3: 3: 20. The method for producing soy sauce according to claim 3, wherein the dried meju is obtained by drying powdered soybeans which are ground after drying.