KR101429661B1 - Manufacturing method of crab marinated in soy sauce with mung-beans - Google Patents

Abstract

The present invention relates to a method for producing soy sauce using mung bean. The method for preparing soy sauce using mung bean according to the present invention comprises a step of diluting soy sauce, a step of adding dry tallow to the soy sauce, heating, mixing the crab in a cooled soy sauce and culturing, A step of heating the soybeans after the crab is separated from the soybeans, a step of re-marinating the separated crabs in the cooled soy sauce after heating, separating the crabs from the cultured soybeans, heating the soybeans with mung bean and mugwort, Culturing the separated crabs in a cooled soy sauce after heating and culturing them, and rapidly freezing the cultured soy sauce and crab at -25 ° C.
The method for preparing soy sauce using mung bean according to the present invention prevents accumulation of heavy metals in the body and provides soy sauce soy sauce having improved palatability and nutritional quality compared with conventional soy sauces.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a soy sauce using a mung bean,

The present invention relates to a process for producing soy sauce using mung bean, and more particularly, to a process for producing soy sauce soy sauce using mung bean having excellent detoxifying action and improved palatability and nutritional quality compared with conventional soy sauces using kelp, mung bean and mugwort ≪ / RTI >

Humans are exposed to various addictive substances in the environment, and modern medicine is trying to prevent and treat these addictions. Heavy metal poisoning causes severe clinical symptoms and is difficult to treat and can leave long-term sequelae including mental disorders after treatment.

Heavy metals are present in the environment, even at low concentrations, and the degree of pollution is becoming increasingly serious as the industry develops. In particular, since lead and cadmium have a longer biological half-life than other heavy metals, care must be taken to remove the internal organs such as fish and shellfishes, etc., so as not to be poisoned.

Soy sauce seafood is very popular with Korean seafood, which is poured into sauteed crab. However, since the cooking method is to be cooked and ingested including the viscera, there is a lot of concern about the accumulation of heavy metals in the body, and the intake is limited to pregnant women and children.

On the other hand, Japanese Patent Laid-Open No. 10-1005936 discloses a soy sauce paste as a health nutrition formula that provides a method for producing soy sauce paste using brambles to enjoy the pharmacological effects of bokbunja. However, the risks and countermeasures against heavy metals are still not presented, so a sense of problem is needed.

Therefore, there is a demand for a new method for producing soy sauce which has enhanced taste and nutrition while preventing accumulation of heavy metals in the body.

An object of the present invention is to prepare a soy sauce paste using mung bean with enhanced taste and nutrition while preventing the accumulation of heavy metals in the body.

In order to accomplish the above object, a method for preparing a soy sauce using mung bean according to an embodiment of the present invention comprises the steps of mixing and diluting soy sauce with purified water, and adding onion, garlic, apple, A first heating step of heating at 100 to 110 ° C for 2 hours and a heating at 60 to 70 ° C for 2 hours and a second heating step of mixing 20 to 100 parts by weight of crab against 100 parts by weight of soy sauce cooled to 10 ° C after the first heating step A second incubation step of culturing the soybeans having been subjected to the first incubation step for one hour at 100 to 110 ° C and for one hour at 60 to 70 ° C, A second culture step in which 20 to 100 parts by weight of the crab isolated in the second heating step is mixed with 100 parts by weight of the soy sauce cooled to 10 캜 for 24 hours and a second culture step in which soy sauce And heated at 100 to 110 ° C for 1 hour and at 60 to 70 ° C for 1 hour, Mixed heat step and a third to a third separation in a third heating step with respect to the liver 100 cooled to 10 ℃ parts by weight after the heating step 20 to 100 parts by weight of a third culture step of culturing for 24 hours.

The method for preparing soy sauce using mung bean according to an embodiment of the present invention is characterized in that the soy sauce having been subjected to the second incubation step in the third heating step is separated from crabs and then mung bean and mugwort are added and heated together.

The method of manufacturing a soy sauce using mung bean according to an embodiment of the present invention is characterized in that mung bean and mugwort are put into a net.

The method of manufacturing a soy sauce using a green bean according to an embodiment of the present invention is characterized in that the green bean is poured for 7 to 10 hours.

The method for preparing a soy sauce using mung bean according to an embodiment of the present invention is characterized by further comprising the step of rapidly freezing the soy sauce and crab having been subjected to the third cultivation step at -25 ° C.

The soybean paste using mung bean made by the production method of the present invention prevents the accumulation of heavy metals in the body during ingestion.

In addition, the soybean paste using the mung bean produced by the production method of the present invention has better palatability and nutritional quality than the conventional soy paste, such as taste and texture.

1 is a flowchart illustrating a method of manufacturing a soy sauce using a green bean according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that, in the drawings, the same components are denoted by the same reference symbols as possible. Further, the detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted. For the same reason, some of the components in the drawings are exaggerated, omitted, or schematically illustrated.

1 is a flowchart illustrating a method of manufacturing a soy sauce using a green bean according to an embodiment of the present invention.

In order to prepare soy sauce using mung bean, 80-100 parts by weight of purified water is mixed with soy sauce and diluted (S110).

Soy sauce is made by mixing traditional meju and improved meju, or soybean and wheat, fermented by Hwang Guk-gyun into salt water and aging it. It is a kind of seasoning that is unique to South Korea with sword and salty taste.

During the fermentation of soy sauce, soy protein, starch, and fat are broken down by amino acids, organic acids, glass sugar, etc. are mixed to give a unique flavor and taste. The soy sauce for preparing soy sauce using mung bean according to the embodiment of the present invention has a total nitrogen content of 0.8 (w / v%), Or more, 100% of brewing soy sauce with pH 4.0 ~ 5.55 is used.

Brewed soy sauce refers to a soy sauce made by mixing fermented soybeans, defatted soybeans, pulses or rice with salt water, and then aging the fermented milk. It is preferable to dilute the purified water at a weight ratio of 1: 1 at the time of diluting the soy sauce. When diluted with more than 100 parts by weight of the purified water, the soy sauce is made thinner, It is difficult to perform sufficient heating. In addition, when diluted with less than 80 parts by weight of purified water with respect to the soy sauce, the soy sauce is made to be boiled.

Then, 15 to 20 parts by weight of onion, 14 to 19 parts by weight of garlic, 12 to 17 parts by weight of apple, 12 to 17 parts by weight of pear, 4 to 9 parts by weight of dried seaweed, 6 to 11 parts by weight of clear sea bream, 0.7 to 1.2 parts by weight of sodium L-glutamate is added, and the first heating step of heating at 100 to 110 ° C for 2 hours and 60 to 70 ° C for 2 hours is performed (S120).

Kelp is a strong alkaline food with high ash content, high iodine content that is involved in the production of calcium and thyroid hormone, contains a large amount of alkaline minerals to suppress the occurrence of hypertension, is rich in potassium to control blood pressure. The kelp fiber (alginic acid) smoothes the action of the intestines and expels the waste out of the waste, thereby controlling the absorption of food in the intestines. Especially, it prevents the absorption of unnecessary fat, cholesterol, excessive salt, heavy metals and toxic substances and discharges them rapidly to the outside of the body. Alginic acid lowers fat absorption, laminin lowers blood pressure, and fluride has good anti-cancer, tumor and ulcer effects. Kelp is the most iodine content, and calcium, iron, and vitamin A are much more than beef.

By adding kelp to soy sauce and heating it, the taste of soy sauce becomes deeper and richer, and not only the nutritional value is increased, but also the amount of saline, heavy metals and harmful substances can be increased during ingestion of soy sauce yeast which is finally produced.

After the first heating step, a first incubation step is performed in which 20 to 100 parts by weight of crabs are mixed with 100 parts by weight of soybeans cooled to 10 占 폚 and cultured for 24 hours (S130). The incubation is carried out at room temperature and is carried out for 20 to 30 hours, most preferably 24 hours. When culturing for more than 30 hours, the liver of the yeast is excessively squeezed, and when cultured for less than 20 hours, it is difficult to sufficiently infiltrate the crab tissues. In the conventional method for manufacturing soy sauce, the crab is turned upside down to direct the bottom of the culture container to the bottom of the culture container. However, in the method of manufacturing soy sauce paste using mung bean according to the present invention, in order to facilitate the discharge of foreign substances, And cultured with the abdomen portion facing the bottom of the culture container. During this incubation step, the liver is deeply entrapped in the crab's tissues. In this process, some of the nutrients and heavy metals of the crab are first eluted out of the crab's tissues and contained in the liver.

Next, the soy sauce having undergone the first incubation step is separated from the crab, and a second heating step of heating at 100 to 110 ° C for 1 hour and 60 to 70 ° C for 1 hour is performed (S140). Through the second heating step, the nutritional content of the liver and the crab contained in the liver are concentrated and darkened, and the liver is slightly wetter than the liver of the first heating step. On the other hand, the heavy metals eluted primarily from the crabs' tissues into the liver are further concentrated through the heating step and sink to the bottom. When the soy sauce is used in the subsequent stages of production, the soy sauce is left to stand still for 2 to 4 hours before use, so that the heavy metals are submerged by gravity, and only 80 ~ 90% of the top of the container containing the soy sauce is floated, As much as possible. If you leave the soy sauce for less than 2 hours, heavy foreign substances such as heavy metals will hardly sink to the bottom of the culture container. If you leave it for more than 4 hours, not only the heavy metal will sink but also the nutrients and other seasoning ingredients of the crab will sink. The loss of components due to burning increases. Most preferably for 3 hours. In case of using more than 90% of the upper part of the soy sauce, it is not preferable because it is still contained in a large amount of heavy metals due to convection of the soy sauce during the floating process. In case of using the soy sauce less than 80% of the upper part, it is difficult to supply the amount of soy sauce according to the weight of the crab, and the nutrients coming from the crab tissues are lost together with the waste soy sauce. Most preferably, the top 85% soy sauce is used.

After the second heating step, a second incubation step is carried out in which the soy sauce is cooled to 10 ° C, 20-100 parts by weight of the crab isolated in the second heating step is mixed with 100 parts by weight of the cooled soy sauce, and the mixture is cultured for 24 hours (S150). The incubation is carried out for 20 to 30 hours, most preferably 24 hours. When culturing for more than 30 hours, the liver of the yeast is excessively squeezed, and when cultured for less than 20 hours, it is difficult to sufficiently infiltrate the crab tissues. As in the first incubation step, the second incubation step also facilitates the discharge of foreign matter including heavy metals in the crab's tissues by culturing the crabs such that the abdomen portion of the crab is directed to the bottom of the culture vessel. During this incubation step, the liver is deeply entrapped in the crab 's tissues. In this process, some of the nutrients and heavy metals remaining in the crab' s tissues are secondarily eluted outside the crabs' tissues and contained in the liver.

The soy sauce having been subjected to the second cultivation step is separated from the crab, and a third heating step of heating at 100 to 110 ° C for 1 hour and at 60 to 70 ° C for 1 hour is performed (S160).

Through the third heating step, the nutritional content of the liver and the crab contained in the liver are further concentrated and darkened, and the liver is slightly wetter than the liver of the second heating step. In addition, the heavy metals that have been secondarily eluted from the crabs' tissues into the liver are further concentrated through the heating step and sink to the bottom. When the soy sauce is used in the subsequent stages of production, the soy sauce is left to stand still for 2 to 4 hours before use, so that the heavy metals are submerged by gravity, and only 80 ~ 90% of the top of the container containing the soy sauce is floated, As much as possible. If you leave the soy sauce for less than 2 hours, heavy foreign substances such as heavy metals will hardly sink to the bottom of the culture container. If you leave it for more than 4 hours, not only the heavy metal will sink but also the nutrients and other seasoning ingredients of the crab will sink. The loss of components due to burning increases. Most preferably for 3 hours. In case of using more than 90% of the upper part of the soy sauce, it is not preferable because it is still contained in a large amount of heavy metals due to convection of the soy sauce during the floating process. In case of using the soy sauce less than 80% of the upper part, it is difficult to supply the amount of soy sauce according to the weight of the crab, and the nutrients coming from the crab tissues are lost together with the waste soy sauce. Most preferably, the top 85% soy sauce is used.

In the third heating step, the soy sauce having been subjected to the second incubation step is separated from the crab, and then the mung bean and the wormwood are put into the net and heated together, and then the net is removed before the third incubation step.

Mung beans contain a lot of iron and carotene, which helps children to grow and develop and to make blood in the body. In addition, the relatively high content of zinc in the legumes is mung bean, zinc is selectively accumulated in the pancreas, liver, and testicles, and the zinc into the pancreas enhances the action of insulin as part of the insulin component. In the private sector, it has been used as a detoxifying drug for various addictions since it has a detoxifying effect on mung beans for a long time. It also contains a lot of flavonoids, which can be used for various drug poisoning and lead poisoning. It is effective for removing swelling. According to the method of manufacturing a soybean paste using mung bean according to an embodiment of the present invention, mung bean is put in order to remove heavy metals such as adsorption of heavy metals from the crab tissues and intestines.

Mugwort is recommended to use strengthened mugwort. Mugwort is a mugwort growing in harmony with the sea fog and sea breeze of the West Sea. Gangwon mugwort is rich in components such as beta carotene, potassium, chineol, choline, and arginine to help fight inflammation and digestion. It helps body toxicity and excretion of waste materials, cleanses blood, Is good. Also, it has a strong flavor, so it has excellent effect of removing fishy inside.

When putting mung bean and mugwort into soy sauce, put it in net. It is easy to remove remaining mung bean and mugwort solids from the soy sauce after heating the soy sauce. The remaining mung bean and mugwort solids are eluted from the crabs' tissues, and heavy metals contained in the soybeans are adsorbed and existed. They must be removed before entering the third incubation step.

Also, when putting mung bean, be sure to put it in cold water for 7 ~ 10 hours. If you put mung bean in it, it becomes easy to peel and it is very easy to dissolve nutritional ingredient of mung bean. If it is said to be less than 7 hours, it is not enough. If it exceeds 10 hours, the structure of mung bean is excessively destroyed and it is inconvenient to use. On the other hand, when mung beans are soaked in water, they are slightly steamed and put into the net to facilitate dissolution of peel and nutrients.

When the mugwort is added, the dried mugwort which has been aged for a long time is preferably put into the dry mugwort rather than the dried mugwort, and most preferably, the dried mugwort, which has been matured for three years or more in the sea breeze, Good for promotion.

On the other hand, it is preferable to add mung bean and mugwort only in the third heating step. When the mung bean and mugwort are put in the heating step before the third heating step, the mung bean starch is excessively eluted in the soy sauce, And the smell of mung bean and mugwort tends to be altered in the reheating step, so that the preference of the finally prepared soy sauce is greatly reduced. Therefore, it is preferable to add mung bean and mugwort only in the third heating step, which is the last heating step, so that the effect of adsorption of heavy metals of mung bean and the effect of removing mugwort fishy smell are not greatly affected.

After the third heating step, a third cultivation step is performed in which 20 to 100 parts by weight of the crab isolated in the third heating step is mixed with 100 parts by weight of the soy sauce cooled to 10 캜 for 24 hours. The incubation is carried out for 20 to 30 hours, most preferably 24 hours. When culturing for more than 30 hours, the liver of the yeast is excessively squeezed, and when cultured for less than 20 hours, it is difficult to sufficiently infiltrate the crab tissues. In the third incubation step, since the soy sauce is not separated from the crab, it is not necessary to remove foreign matters such as heavy metals in the crab tissues by making the crab's tail portion toward the bottom of the culture container. However, if necessary, after the third cultivation step, it may further include a step of separating the liver and the crab, and a step of removing the heavy metals in the liver and re-mixing the liver and the crab. In this case, The culture is carried out with the abdomen portion of the crab facing the bottom of the culture container. Through this incubation step, soy sauce is deeply absorbed into the crabs' tissues, so that the length of the crabs becomes appropriate.

If the incubation is carried out three times while weighing the liver of the liver gradually due to the heating over a total of 3 times, it is more preferable to cultivate the liver in a high concentration of soy sauce made by heating only once, . In addition, the heavy metals accumulated in the crabs' tissues are eluted into the liver through adsorption on kelp and mung bean, or by gravity, through the two cultures, thereby reducing the heavy metal content of the soy sauces finally prepared.

And then rapidly freezing the soy sauce and crab through the third incubation step at -25 캜 (S180). Rapid freezing is preferably carried out at a temperature of from -30 ° C to -20 ° C, most preferably at a temperature of -25 ° C. In the case of rapid freezing at a temperature exceeding -20 ° C, the crystals become frozen as the moisture in the cells of the crab tissues freeze, causing the cell membrane volume expansion, resulting in cell destruction results. In this way, frozen goats lose the texture and texture of juice and nutrients contained in the cells during the thawing process. Rapid freezing uses individual quick-freezing (IQF) method, in which liquefied carbonic acid or cold air of about -30 ° C is injected to rapidly freeze the food on the conveyor. Individual rapid freezing is a freezing method in which small sized food is packed one by one and packed after quick freezing. Compared to block freezing (BQF), where the same food is frozen in a lump and the frozen shape becomes lumpy, the refrigeration time is much shorter, resulting in better quality. The frozen items are made individually so that they can be used to take out the required amount and the rest are stored without being thawed. On the other hand, since the surface area is large and it is easy to dry, the packaging after the freezing should be tight.

In order to understand the characteristics of soy sauce varieties according to the production methods, soy sauce soy sauce was prepared according to seven comparative examples in three examples, and mass analysis and sensory evaluation were carried out. For precise comparison, crab females from the same region of the same period were used as raw materials in all Examples and Comparative Examples, and the same was used for brewed soy sauce, dried kelp, mung bean, and mugwort.

Example 1

In Example 1, soy sauce diluted and dried kelp were fed according to the method of manufacturing soy sauce according to the example of the present invention, and the first heating and crab were mixed to separate the first culture, the crab, and the second heating, Two cultures and crabs were separated, and the third heat and crab were mixed and cultured for the third time to prepare a soy sauce crab. Before the second incubation, after the third heat, and after the third incubation, the heated soy sauce was allowed to stand for 3 hours to cool the soy sauce, and then 80 to 90% of the upper portion of the soy sauce container was used.

Example 2

Example 2 was prepared in the same manner as in Example 1 except that the mung bean and mugwort were put in a net at the third heating and heated, and then the third cultivation front was removed.

Example 3

Example 3 was prepared in the same manner as in Example 2 except that it was prepared by rapid freezing at -25 ° C after the third incubation and thawing and used in the experiment.

Comparative Example 1

In Comparative Example 1, a soy sauce paste was prepared according to a conventional process for producing soy sauce paste. That is, soy sauce was diluted, heated, cooled, mixed with crabs, and cultured to prepare soy sauces.

Comparative Example 2

In Comparative Example 2, soy sauce was diluted, dried tallow was added, and the first heating and the crab were mixed to separate the crab, followed by the second heating, the crab mixing, and the second culturing. Mixed and then cultured for 3 days to prepare soy sauces. Before the second incubation, after the third heat, and after the third incubation, the heated soy sauce was allowed to stand for 3 hours to cool the soy sauce, and then 80 to 90% of the upper portion of the soy sauce container was used. In the first heating, mung bean and mugwort were put into the net, heated, and then the first pre-culture was removed.

Comparative Example 3

In Comparative Example 3, soy sauce was diluted, dried tang, and the first heating and crab were mixed to separate the crab, followed by the second heating, the crab mixing, the second culturing, Mixed and then cultured for 3 days to prepare soy sauces. Before the second incubation, after the third heat, and after the third incubation, the heated soy sauce was allowed to stand for 3 hours to cool the soy sauce, and then 80 to 90% of the upper portion of the soy sauce container was used. In the second heating, mung bean and mugwort were put into the net, heated, and then the second pre-culture was removed.

Comparative Example 4

In comparison 4, soy sauce dilution and dried kelp were added, and the first heating and the crab were mixed, and the first culture and the crab were separated and the second heating and the crab were mixed to carry out the second culture, Mixed and then cultured for 3 days to prepare soy sauces. Before the second incubation, after the third heat, and after the third incubation, the heated soy sauce was allowed to stand for 3 hours to cool the soy sauce, and then 80 ~ 90% of the soy sauce was placed in the upper portion of the container. In the first heating and the second heating, the mung bean and the mugwort were put into the net, heated, and then the net was removed before the first incubation and the second incubation respectively.

Comparative Example 5

In Comparative Example 5, soy sauce dilution and dried tallow were added, and the first heating and the crab were mixed, and the first culture and the crab were separated, and the second heating and the crab were mixed to perform the second culture, Mixed and then cultured for 3 days to prepare soy sauces. Before the second incubation, after the third heat, and after the third incubation, the heated soy sauce was allowed to stand for 3 hours to cool the soy sauce, and then 80 ~ 90% of the soy sauce was placed in the upper portion of the container. In addition, mung bean and mugwort were put into the net in the second heating and the third heating, heated, and then the net was removed before the second and third cultivation respectively.

Comparative Example 6

In Comparative Example 6, soy sauce dilution and dried tallow were added, and the first heating and the crab were mixed, and the first culture and the crab were separated and the second heating and the crab were mixed to perform the second culture, Mixed and then cultured for 3 days to prepare soy sauces. Before the second incubation, after the third heat, and after the third incubation, the heated soy sauce was allowed to stand for 3 hours to cool the soy sauce, and then 80 ~ 90% of the soy sauce was placed in the upper portion of the container. In the first heating and the third heating, mung bean and mugwort were put into a net, heated, and then the net was removed before the first and third cultivation, respectively.

Comparative Example 7

In Comparative Example 7, soy sauce dilution and dried tallow were added, and the first heating and the crab were mixed to separate the crab, followed by the second heating, the crab mixing, and the second culturing, Mixed and then cultured for 3 days to prepare soy sauces. Before the second incubation, after the third heat, and after the third incubation, the heated soy sauce was allowed to stand for 3 hours to cool the soy sauce, and then 80 ~ 90% of the soy sauce was placed in the upper portion of the container. In the first heating, the second heating and the third heating, the mung bean and the mugwort were put into the net, heated, and then the net was removed before the first, second and third cultivation respectively.

Table 1 below shows the results of quantitative determination of heavy metals in the liver compartment through inductively coupled plasma mass spectrometry. The tissue angles of the following Comparative Examples 1 to 7 and Examples 1 and 2 were pre-treated with nitric acid to obtain Elan of Perkin-Elmer 6000 / MS System.

[Table 1] Heavy metal detection results according to the manufacturing method of soy sauce

As shown in Table 1, it can be seen that the amount of heavy metals detected in soy sauces prepared by adding mung bean and mugwort is lower than that of soy sauces prepared without adding mung bean and mugwort. In particular, in Comparative Examples 5, 6 and 7 and Examples 2 and 3 prepared by adding mung bean and mugwort during the third heating step, both of lead and cadmium were detected to be below the detection limit, 2, 3 and 4 prepared in the heating step 2, respectively.

In addition, in the case of Example 1 in which the soy sauce was heated and cultured three times, the heated soy sauce was kept still for 3 hours, and only 80 to 90% of the upper portion of the container containing the soy sauce was used for culture, And it was found that the amount of the detection was reduced mainly by heavier heavy metals such as lead and cadmium as compared with Comparative Example 1 in which the soy sauce was heated and cultured once.

On the other hand, Table 2 below shows the sensory evaluation results of the test group using the same experimental group as in Table 1. The sensory test scores were obtained by taking the mean value of the results of 5 points (very good) from 2 points (very bad) to 5 points (very good), with 15 male and 15 female inspectors.

[Table 2] Types and sensory evaluation results of soy saengjang

As shown in the above Table 2, the soy sauces prepared with the mung bean and mugwort were slightly lower in color than the soy sauces prepared without the mung bean and mugwort but the incense, taste, and texture were high You can see what you have received. In particular, Examples 2 and 3 prepared by adding mung bean and mugwort during the third heating step showed the best score in the total score and the degree of preference was excellent.

It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are only illustrative of the present invention in order to facilitate description of the present invention and to facilitate understanding of the present invention and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims (5)

Diluting the soy sauce with the purified water,
A first heating step in which onion, garlic, apple, pear and dried seaweed are added to the diluted soy sauce and heated at 100 to 110 ° C for 2 hours and at 60 to 70 ° C for 2 hours;
A first culturing step of mixing 20 to 100 parts by weight of crabs to 100 parts by weight of soy sauce cooled to 10 캜 after the first heating step and culturing the mixture for 24 hours,
A second heating step of separating the soy sauce having undergone the first cultivation step from the crab and heating it at 100 to 110 ° C for 1 hour and at 60 to 70 ° C for 1 hour;
A second culturing step of mixing 20-100 parts by weight of the crab isolated in the second heating step with 100 parts by weight of the soy sauce cooled to 10 ° C after the second heating step and culturing the mixture for 24 hours;
A third heating step of separating the soy sauce having passed through the second cultivation step from the crab and heating it at 100 to 110 ° C for 1 hour and at 60 to 70 ° C for 1 hour;
And a third culture step in which 20 to 100 parts by weight of the crab isolated in the third heating step is mixed with 100 parts by weight of the soy sauce which has been cooled to 10 캜 after the third heating step and cultured for 24 hours,
Before the second incubation step after the second heating step and before the third incubation step after the third heating step, the soy sauce heated by the second heating step and the third heating step is set aside, ,
Wherein the mung bean and the mugwort are put into a net after they are separated from the crab through the second incubation step in the third heating step and are heated together and then the net is removed before the third incubation step. A method for manufacturing soy sauce using soy sauce. delete delete The method according to claim 1,
Wherein the mung bean is poured into the bean sprouts for 7 to 10 hours. The method according to claim 1,
Further comprising rapidly freezing the soy sauce and crab having been subjected to the third cultivation step at -25 ° C.

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