KR101438770B1 - Seasoning Ganjang with Ganjang made from liquid meju containing rice - Google Patents

Abstract

The present invention relates to a seasoning soy sauce which can be used in the preparation of various herbs and stews using soy sauce made of liquid meju of rice, Therefore, it is possible to prevent the phenomenon that the color changes to black when used for cooking due to the dark brown, which is a problem that occurs when the conventional soy sauce is used. In addition, since the soy sauce of the present invention is searched for a natural seasoning material and is selected as a raw material, the extract is extracted with an appropriate extraction method and is optimally compounded through a compounding technique, so that it can exhibit one complete seasoning property as itself.

Description

 {Seasoning Ganjang with Ganjang made from liquid meju containing rice}

The present invention relates to a seasoning soy sauce made using soy sauce made of liquid meju of rice, and more particularly to a seasoning sauce made of soy sauce made of rice containing liquid meju and used as a seasoning liquid for cooking various kinds of herbs or stew will be.

Soy sauce is a fermented food made from soybeans. It is a natural seasoning material that adds flavor and flavor to food. Soy sauce is rich in amino acid flavor, sweetness, and salty taste. It is classified into Korean soy sauce, brewed soy sauce, acid-decomposed soy sauce, enzyme decomposed soy sauce, and mixed soy sauce.

In recent years, various kinds of soy sauces have been released due to the well-being craze, and in particular, they have been developed in the form of natural liquid seasoning. In accordance with this trend, the present invention provides a liquid meju soy sauce We can produce soy sauce, which can be used as a seasoning liquid when cooking various kinds of herbs and vegetables, and soy sauce, which can be used as seasoning liquid for soup, soup or soup noodles.

Korean Patent Publication No. 10-2005-0097870 (published on Oct. 10, 2005) discloses that "shellfish and seafood are mixed with a traditional soy sauce made of soybeans and aged to produce soy sauce, A manufacturing method thereof "

In the present invention, a soy sauce (first form of the present invention) and a soy sauce (second form of the present invention) are developed and provided by using a rice meju containing liquid.

The present invention is a first aspect of the present invention, which is characterized in that it is composed of rice soy sauce, oligosaccharide, oyster mushroom extract, sea tangle extract, mushroom extract, yeast extract, garlic extract and onion extract made of liquid meju of rice Thereby providing a soy composition. Preferably, the non-salted soy sauce composition contains 66.55 to 80.77% by weight of rice soy sauce (solid content 15 to 35%), 8.00 to 15.56% by weight of oligosaccharide (solid content 65 to 85%), (Solid content 1 to 10%) 3.50 to 5.02% by weight, kelp extract (solid content 50 to 70%) 2.36 to 4.20%, mushroom extract (solid content 1 to 10%) 2.02 to 3.60% 0.50-1.50% by weight of garlic extract (solid content 40-60%), 0.50-1.50% by weight of onion extract (solid content 65-85%), 0.84-2.17% have.

On the other hand, the second aspect of the present invention is a method for producing a rice bran extract of the present invention, comprising the step of mixing rice soy sauce, mushroom extract, beef extract, kelp extract, anchovy extract, Katsuobushi extract, shrimp extract, garlic extract, onion extract, , A ribonucleic acid, and an oligosaccharide. In this case, the soy sauce composition for potatoes preferably contains 65.80 to 80.50% by weight of rice soy sauce (solid content 15 to 35%), 2.50 to 3.50% by weight of shiitake mushroom extract (solid content 1 to 10% 1.00 to 2.50% by weight of extract (solid content 50 to 70%), 1.50 to 3.50% by weight of seaweed extract (solid content 50 to 70%), 2.00 to 4.50% by weight of anchovy extract (solid content 50 to 70% (Solid content: 15 to 35%), shrimp extract (solid content: 1-16%), garlic extract (solid content: 40 to 60%), 0.50 to 1.50 wt.%, Onion extract (Solids content: 65 to 85%), 0.50 to 1.50% by weight of yeast extract, 1.35 to 2.50% by weight of yeast extract (solid content 70 to 90%), 0.10 to 1.00% by weight of ribonucleic acid, . More preferably, the soy sauce is made by adding 75.11% by weight of rice soy sauce made of rice containing liquid, 3.20% by weight of shiitake mushroom extract, 2.00% by weight of beef extract, 2.50% by weight of seaweed extract, 2.43% by weight of anchovy extract, 1.52% by weight of Katsuobushi extract, 1.00% by weight of garlic extract, 0.82% by weight of garlic extract, 0.82% by weight of onion extract, 2.35% by weight of yeast extract, 0.25% by weight of ribonucleic acid and 8.00% by weight of oligosaccharide.

In the present invention, we have searched for a suitable material for various kinds of natural seasoning such as mushroom, mushroom, kelp, onion, garlic, beef, shrimp, anchovy and Katsuobushi as the most suitable natural materials. After the preparation, oligosaccharide, yeast extract and ribonucleic acid are added thereto, and finally, rice soy sauce made from liquid meju of rice is added to each of the seasoned soy sauce or seasoned soy sauce of the present invention. At this time, among natural materials, shiitake mushroom, oyster mushroom, kelp, beef, shrimp, anchovy, and Katsuobushi can be prepared and used as described in the following examples.

Shiitake mushroom was tested by pressurized extraction method at 110 ℃ and 120 ℃ by using atmospheric extraction method of extraction temperature 50 ℃, 70 ℃, 90 ℃ and 100 ℃ and autoclave. As a result of the experiment, it was found that the flavor and taste of the mushroom were the best in the extractive condition of 70 ℃ for 2 hrs in extraction yield and sensory evaluation. At that time, the solid content was 21.53% (w / v). Based on these results, for example, purified water was added to mushrooms to remove them, followed by filtration to remove sludge, adding purified water to the filtrate, adding mushroom again, and repeating this three times. At this time, the sludges were collected separately and purified water was added thereto, followed by extraction and filtration to obtain an extract. The thus-obtained extract was added to the extract prepared beforehand. The shiitake mushroom extract thus prepared can be used in the present invention.

On the other hand, as an example, the oyster mushroom was chopped using a chopper having a diameter of 10 mm, and the cellulase and pectinase were added thereto. After enzymatic decomposition at 50 ° C for 2 hours, the mixture was deactivated at 100 ° C and filtered through a 200 mesh screen. .

On the other hand, for example, sea tangle can be prepared by mixing purified water and alcohol in a volume ratio of 95: 5 and then extracting it at 70 ° C for 30 minutes.

Onion and garlic, for example, can be chopped finely with a 3 mm chopper, and the cellulase and pectinase are added. After enzymatic decomposition at 50 ° C for 2 hours, the mixture is deactivated at 100 ° C and filtered through a 200 mesh screen.

On the other hand, beef is enzymatically decomposed at 50 ° C for 2 hours, chilled with 3 mm chopper finely, put in a protease, deactivated at 100 ° C, and filtered through a 60 mesh screen.

For example, the shrimp and anchovy can be extracted by autoclaving 5 times as much as the weight of the material and then extracted at 120 ° C for 3 hours under a pressure of 1.2 kgf /

On the other hand, for example, purified water is added 10 times as much as the weight of the material, and extracted at 95 ° C for 10 minutes, followed by filtration with 200 mesh.

On the other hand, in the first and second embodiments of the present invention, the term "rice soy sauce made of liquid meju made of rice" used as a raw material means a soy sauce prepared from a liquid meju prepared from rice, do. Preferably, the method further comprises the steps of (A) adding a white powder and a fine powder to purified water, and sterilizing the liquid to obtain a liquid medium; (B) On the liquid medium,Aspergillus oryzae), Spider mold (Rhizopus spp .) And Bacillus subtilisBacillus subtilius), And culturing the liquid rice meju; (C) adding the salt to the liquid rice meju and aging it. At this time, it is preferable that the composition of the liquid medium is preferably '1: 0.2-0.3: 7 ~ 8' by weight ratio of 'white lotion: fine powder: purified water'.

The method for manufacturing liquid meju for making soy sauce and the method for producing soy sauce paddle used in the present invention will be described in detail in each step below.

(A) adding a white powder and a fine powder to purified water, followed by sterilization to obtain a liquid medium;

This step is a step of adding a white powder and a fine powder to purified water and sterilizing to obtain a liquid medium. For example, a white powder, a fine powder, and purified water are put into a fermenter and stirred. The mixture is stirred at 110 to 130 ° C for 15 to 25 minutes Sterilized and cooled to 25 to 35 캜 to obtain a liquid medium.

Conventionally, in the manufacture of meju, solid meju has been produced through several steps such as boiling of soybeans, molding step, inoculation step and the like. In the present invention, by preparing a liquid medium by adding white starch and fine powder to purified water, Meju for soy sauce preparation can be produced in a short time.

Here, the term "white rice powder" refers to white rice flour, which is ground into a fine particle form using a grinder or the like. The fine powder refers to rice flour, and rice, similar to white rice, is pulverized into fine particles using a pulverizer or the like.

In addition, the weight ratio of the white phase: the fine powder: the purified water is preferably 1: 0.2 to 0.3: 7 to 8, more preferably 1: 0.25: 7. When the weight ratio of the starch, the fine powder and the purified water is in the above range, the proteolytic enzyme and the starcholytic enzyme are sufficiently activated in a short period of time to effectively produce liquid meju in a short period of time. Further, The sweetness component derived from the fine powder and the sour taste derived from the white rice flour as the protein raw material are harmonized, so that soy sauce using the rice added liquid koji having excellent taste can be produced.

(B) To the liquid medium, Aspergillus oryzae ), spider mold ( Rhizopus spp . ) And Bacillus subtilis ; and inoculating and cultivating at least one selected from the group consisting of < RTI ID = 0.0 >

This is a step for hwanggukgyun (Aspergillus in a broth obtained in the above (A) step oryzae ), spider mold ( Rhizopus spp . ) And Bacillus subtilius ) and culturing to obtain liquid meju.

In the present invention hwanggukgyun (Aspergillus oryzae , Rhizopus spp., and Bacillus subtilius , so that the liquid meju can be effectively produced in a short time. Preferably hwanggukgyun (Aspergillus oryzae ).

In the present invention, it is preferable to inoculate Aspergillus oryzae into the above-mentioned liquid medium, then cultivate at 20 to 45 ° C for 3 to 5 days, preferably 30 ° C for 96 hours while blowing air, With stirring at a rate of 120 to 180 rpm, preferably aeration rate of 0.5 to 1 vvm and 150 rpm.

Since Aspergillus oryzae used in the present invention is an absolute aerobic mesophile, it is necessary to cultivate at a sufficient aeration amount and medium temperature in order to increase protein decomposition ability and starch decomposition ability. When the above range is satisfied, the activity of proteolytic enzyme and starcholytic enzyme, the content of reducing sugar and amino nitrogen are very high, and liquid meju can be produced very effectively.

(C) adding salt to the liquid rice meju and aging the liquid rice meju;

Through this step, the soy sauce can be prepared by using the liquid meju prepared above in a very simple manner. Unlike the prior art, the present invention produces a liquid meju, and the soy sauce can be sufficiently produced by simply adding salt to the liquid meju and aging it. At this time, it is preferable to use a salt of mannitol, and it is preferable to add the salt of mannitol to the liquid medium at a concentration of 15-20% (w / v), preferably 18% (w / v). When the concentration of the added sun-salt exceeds the above range, the soy sauce can be aged effectively in a short time.

Since the unsalted soy sauce and the soy sauce for stewing produced according to the present invention are made of a liquid meju containing rice, they show a light brown color. The problem that occurs when using the conventional soy sauce is that the color changes to black when used for cooking due to dark brown, Can be prevented.

In addition, the soy sauce of the present invention can be used as a raw material by searching for natural seasoning ingredients, extracting the extracts using an appropriate extraction method, and optimally blending it through a blending technique. Therefore, it can be used easily when cooking various kinds of vegetables and vegetables, or as broth for stew, soup, noodle noodle.

1 is a view showing a process of a method for producing liquid meju used in the present invention.
FIG. 2 is a view showing a process of a method of manufacturing a soy sauce paddle used in the present invention.
Fig. 3 is a graph showing the activity of starcholytic enzymes and proteolytic enzymes in the culture of liquid Meju used in the present invention.
4 is a graph showing the content of reducing sugar in the culture of liquid Meju used in the present invention.
5 is a graph showing the content of amino nitrogen in the culture of liquid Meju used in the present invention.
FIG. 6 is a graph showing the pH change during the culture of liquid Meju used in the present invention. FIG.
FIG. 7 is a graph showing the activity of starch hydrolyzing enzyme during aging of the liver paste used in the present invention. FIG.
FIG. 8 is a graph showing the activity of proteolytic enzymes during aging of the liver paste used in the present invention. FIG.
FIG. 9 is a graph showing the content of reducing sugar during aging of the liver paste used in the present invention. FIG.
FIG. 10 is a graph showing the content of amino nitrogen during ripening of the liver paste used in the present invention. FIG.
FIG. 11 is a graph showing the pH change during ripening of the soy sauce mash used in the present invention. FIG.
12 is a graph showing the content of salt during aging of the soy sauce mash used in the present invention.
Fig. 13 is a graph showing the pH of the unsalted soy sauce and the soy sauce for a jar of the present invention.
FIG. 14 is a graph showing the sugar content of the unsalted soy sauce and the soy sauce for the jar of the present invention.
Fig. 15 is a graph showing the salinity of the unsalted soy sauce and the soy sauce for the stew of the present invention.
16 is a graph showing the amino nitrogen of unsalted soy sauce and soy sauce for stewing of the present invention.
Fig. 17 is a diagram showing various kinds of herbs immersed in the unsalted soy sauce for sensory evaluation according to the present invention. Fig.
Fig. 18 is a diagram showing the seaweed soup prepared with the soy sauce of the present invention, the noodle soup, and the soybean soup stew for the sensory evaluation.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.

[ Manufacturing example  1: From rice containing liquid weekly Rice soy sauce  Produce]

(1) Cultivation of seed culture

(100% domestic rice powder, 100% domestic rice powder, 0.6 kg rice pulp) and 18 L of purified water were placed in a seed culture incubator, sterilized at 120 ° C for 20 minutes, cooled to 30 ° C, The strain Aspergillus oryzae KCTC6596 ( Aspergillus oryzae KCTC6596) culture medium was inoculated and cultured for 48 hours at a stirring speed of 150 rpm, an air injection amount of 0.5 v / v and a culture temperature of 30 ° C to obtain a seed culture.

(2) Preparation of liquid meju

The mixture was stirred in a 1500 L fermenter, and then sterilized at 120 ° C for 20 minutes. The mixture was cooled to 30 ° C. Then, 8 kg of the seed culture obtained above was inoculated and cultured for 96 hours at a stirring speed of 150 rpm, an air injection amount of 0.5 v / v, and a culture temperature of 30 캜 to prepare liquid meju. 1 is a view showing a process of a method for producing liquid meju used in the present invention.

(3) Soy sauce Superficial  Produce

To the liquid Meju prepared above, 80% (w / v) of the salt was added to the 100 L jar to prepare a soy sauce paste. FIG. 2 is a view showing a process of a method of manufacturing a soy sauce paddle used in the present invention. In the following examples of the present invention, the soy sauce paste thus prepared was filtered and used as the 'rice soy sauce'.

[ Experimental Example  1: Physicochemical properties of liquid meju]

In this Experimental Example, the physicochemical properties of the liquid Meju prepared in the intermediate stage of Production Example 1 were analyzed. At this time, the measurement method of the physicochemical properties of liquid meju or soy sauce was as follows.

1. Protease activity was measured by centrifuging liquid meju (or soy sauce), adding 1 ml of prepared casein solution to 5 ml of TCA (0.44 M trichloroacetic acid) After stopping and filtration, Na ₂ CO ₃ solution and Folin reagent were added, color development was performed, and the absorbance was measured at a wavelength of 660 nm and measured by L-tyrosine standard curve.

2. Glucoamylase activity was measured by mixing 0.5 ml of 1% soluble starch solution and 0.5 ml of centrifuged liquid meju (or soy sauce paste), reacting at 30 ° C for 30 minutes, cooling in ice-cooled ice bath 0.5 ml of the solution was added to 5 ml of the DNS solution. The solution was incubated at 30 ° C for 10 minutes, and the solution was placed in a cooling ice bath. The absorbance was measured at OD 570 and then measured using a glucose standard curve.

3. Amino nitrogen content was determined by Fomol titration by centrifugation of liquid meju (or soy sauce) by taking 5 ml of each, adding neutral formalin solution to one side, titrating with sodium hydroxide solution and measuring.

4. Reduced sugar content was determined by centrifuging liquid meju (or soy sauce) by somogyi transformation, taking 3 g of solution A (Rochelle 90 g, Na ₃ PO ₄ · 2H ₂ O 225 g, CuSO ₄ · H ₂ O 30 g , And 3.5 g of KIO ₃ are dissolved in distilled water to make up the total volume to 1 L), boil and add B solution (K ₂ C ₂ O ₄ 90 g and KI 40 g are dissolved in distilled water to make 1 L) and 2N-H ₂ SO ₄ The solution was mixed to dissolve the precipitate. A few drops of 1% starch solution was added, and titrated with 0.05N Na ₂ S ₂ O ₃ solution.

5. Free amino acid was obtained by cooling in a boiling water bath with refluxing for 1 hour by adding 46 ml of ethanol to 20 ml of liquid Meju (or soy sauce), cooling and filtration. The residue was dissolved in ethanol (50 ml) The extracts were concentrated under reduced pressure to a volume of 2-3 ml with a vacuum concentrator, diethyl ether was degreased three times, and the solution was diluted with 25 ml of potassium citrate buffer solution and analyzed using an amino acid automatic analyzer.

6. Add 1 ml of liquid meju (or soy sauce) to the Erlenmeyer flask equipped with a cap, add 25 ml of distilled water, stir and extract for 4 hours in a constant temperature water bath at 80 ° C or higher, After filtration, the filtrate was filtered through a membrane filter (0.45 μm), and 1 ml of the filtrate was removed with an OnGuard Ag (Dionex, USA) cartridge and analyzed by IC.

Meanwhile, the proteolytic activity and the starch decomposition activity of liquid Meju measured by this experiment are shown in Tables 1 and 3 below.

(Unit: g / unit) 24 hours 48 hours 72 hours 96 hours Starch decomposition activity 18.7 27.8 43.7 47.5 Proteolytic activity 75.1 96.5 157.4 159.9

As shown in Table 1, the activities of starch hydrolyzing enzyme and proteolytic enzyme were found to be 47.5 unit / g and 159.9 unit / g, respectively, at 18.7 units / g and 75.1 units / g, respectively, Respectively.

The reducing sugar and amino nitrogen content of liquid Meju are shown in Table 2 and Figures 4 and 5, respectively.

24 hours 48 hours 72 hours 96 hours Reducing sugar content (%) 0.82 1.48 1.71 2.00 Amino nitrogen content (mg%) 32.4 75.2 121.4 157.2

As shown in Table 2, the reducing sugar showed the highest content at 0.82% at the initial stage of culturing and 2.0% at 96 hours after the incubation. Amino nitrogen content was 32.4 mg% at the initial stage of culture and 157.2 mg% Respectively.

The pH change during the culture of liquid Meju is shown in Table 3 and FIG.

24 hours 48 hours 72 hours 96 hours pH 5.8 5.2 5.0 4.9

As shown in Table 3, the pH of liquid Meju was not changed with time from 5.8 to 4.9.

[ Experimental Example  2: Soy sauce Superficial  Physicochemical properties]

In this Experimental Example, the physicochemical properties of the soy sauce paste prepared in Preparation Example 1 were analyzed. The measurement method was the same as in Experimental Example 1 above.

Experimental results showed that the soy sauce mug The activity of starch degrading enzyme and proteolytic enzyme is shown in Table 4 and Figs. 7 and 8.

(Unit: g / unit) 10 days 20 days 30 days 40 days 50 days 60 days Activity of starch hydrolyzing enzyme 25.2 27.8 26.9 27.4 28.7 29.4 Protease activity 190.8 205.4 208 217.7 216.4 221.2

As shown in Table 4, starch hydrolyzing enzyme and proteolytic enzyme activities were 25.2 unit / g and 190.8 unit / g at the beginning of ripening, and 29.4 units / g and 221.2 unit / g enzyme activity after 60 days of ripening Respectively.

In addition, the content of reducing sugar and amino nitrogen in the liver paste is shown in Table 5 and Figs. 9 and 10 below.

10 days 20 days 30 days 40 days 50 days 60 days Reducing sugar content (%) 2.20 2.34 2.46 2.45 2.46 2.51 Amino nitrogen content (mg%) 217.5 251.7 252.5 281.3 279.8 301.8

As shown in Table 5, the content of reducing sugar and amino nitrogen in soy sauce was 2.2% and 217.5 mg% at the early stage of fermentation, and 2.51% and 301.8 mg% after 60 days of fermentation, respectively.

In addition, the pH change during ripening of the liver paste is shown in Table 6 and FIG.

10 days 20 days 30 days 40 days 50 days 60 days pH 5.46 5.44 5.41 5.35 5.30 5.23

As shown in Table 6, the pH of the liver paste did not change with time from 5.8 to 4.8.

Table 7 and Fig. 12 show the changes in the salt content during the ripening of the liver paste.

(unit : %) 10 days 20 days 30 days 40 days 50 days 60 days salt 15.21 15.47 16.46 16.77 17.17 17.48

As shown in Table 7, the salt content of soy sauce was 15.21% at the early stage of fermentation and 17.48% after 60 days of fermentation.

Table 8 shows changes in free amino acid content during aging of the liver paste.

(Unit: mg%) ingredient Days    0    10    20    30    40   Aspartic acid 24.972 17.62 21.968 24.276 26.09   Threonine 20.122 43.948 48.54 50.784 54.744   serine 36.99 33.096 40.312 43.434 47.508   Asparagine 29.912 19.178 22.668 24.204 28.126   Glutamic acid 101.596 89.452 120.646 135.412 145.972   a-aminoadipic acid 1.114 1.326 1.392 1.404 1.748   Proline 50.02 46.698 64.992 69.164 72.58   Glycine 17.084 24.6 28.794 31.29 33.268   Alanine 38.868 43.148 47.722 52.964 55.382   Valine 32.474 77.536 86.424 89.74 92.278   Cystine 0.38 1.282 1.396 1.688 1.808   Methionine 11.966 18.526 20.74 21.126 22.096   Isoleucine 24.44 59.336 79.202 81.188 85.588   Leucine 61.628 125.424 149.05 154.412 157.266   Tyrosine 30.08 66.114 70.948 76.934 81.52   피 phenylalanine 45.494 104.848 118.796 111.666 118.606   β-aminoisobutyric acid 12.324 5.946 6.756 12.604 13.77   γ-amino-n-butyric acid 26.232 33.792 34.44 34.596 35.236   Histidine 13.518 29.65 33.374 33.652 34.992   Tryptopan 23.892 30.836 32.754 35.8 37.644   Hydroxylysine 17.27 19.132 20.204 21.842 22.08   Ornitine 10.846 21.942 23.376 23.192 37.454   Lysine 68.95 97.802 99.902 106.764 110.358   Ammonia 49.926 136.544 146.42 147.826 157.15   Ethanolamine 14.012 11.382 11.396 11.674 13.102   Arginine 115.604 129.72 135.004 141.71 113.696 total 879.714 1,288,880 1,467,214 1,539,344 1,600.06

As shown in Table 8, the total amino acid content in the liver paste was 1,600.06 mg / 100g after 40 days of ripening.

The changes in the content of organic acids during the ripening of the liver paste are shown in Table 9 below.

(Unit: mg / L) Days 0 10 20 30 40 50   Lactic acid 4,366.02 6,754.27 6,400.29 6,382.72 5,826.42 4,572.90   Succinic acid 1,690.22 2,325.28 1,902.50 1,572.16 1,955.50 2,895.53   Oxalic acid 920.40 2,043.07 2,197.54 1,999.36 1,710.32 272.83   Citric acid 349.24 408.78 455.48 360.22 286.60 1,236.77

As shown in Table 9, after 50 days of fermentation, the organic acid of soy sauce was found to be 4,572.90 mg / L of lactic acid, 2,895.53 mg / L of succinic acid, 272.83 mg / L of oxalic acid and 1,236.77 mg / L of citric acid.

In summary, the present invention can produce a liquid meju in a short time with a very simple process, and it can be seen that a short-time soy sauce can be produced with a very simple process.

In addition, the soy sauce paste prepared according to the present invention was rich in organic acids and free amino acids, and thus it was found that the soy sauce paste was very nutritious.

[ Manufacturing example  2: Natural seasoning extract  Produce]

(1) Shiitake mushroom extract manufacturing

150 g of dried shiitake mushroom and 1500 ml of purified water were put into an extractor and extracted at 70 ° C. for 2 hours. The filtrate was filtered with a 100 mesh standard filter, and then the filtrate was supplemented with purified water to 1500 ml and 150 g of dried shiitake was added for 2 hours. On the other hand, the sludge was collected separately and purified water was added thereto, followed by extraction and filtration to collect the filtrate, which was then combined with the above filtrate to make a mushroom extract having high flavor.

(2) Oyster mushroom extract manufacturing

After chopping with a 10-mm-diameter chopper, 500 ml of purified water was added, and 3 ml of each of cellulase and pectinase was added. After enzymatic decomposition at 50 ° C for 2 hours, the mixture was deactivated at 100 ° C and filtered through a 200 mesh filter.

(3) Production of seaweed extract

To 100 g of kelp, 1500 ml of a mixture of purified water and alcohol in a volume ratio of 95: 5 was added, and the mixture was extracted at 70 ° C for 30 minutes and filtered through a 200 mesh standard mesh.

(4) onion, garlic extract manufacturing

Onion and garlic were chopped by 3mm chopper finely with 1,000g each, and 3ml of each of cellulase and pectinase was added. The enzyme was digested at 50 ° C for 2 hours, deactivated at 100 ° C, and filtered through a 200 mesh filter.

(5) beef extract production

The beef was chopped finely with 3 mm chopper and the protease was added. After decomposition of the enzyme at 50 ° C for 2 hours, the beef was deactivated at 100 ° C and filtered through a 60 mesh filter net.

(6) Manufacture of shrimp extract, anchovy extract

2,500 ml of purified water was added to each 500 g of dried shrimp and anchovy, and the mixture was extracted with autoclave at a pressure of 1.2 kgf / cm 2 at 120 ° C for 3 hours and filtered at 200 mesh.

(7) Production of Katsuobushi extract

2,000 ml of purified water was added to 200 g of Katsuobushi and the mixture was extracted at 95 캜 for 10 minutes and filtered at 200 mesh.

[ Example  1: Preparation of unsalted soy sauce and stew for soybean paste of the present invention]

Using the rice soy sauce and natural seasoning extracts prepared in Preparation Examples 1 and 2 respectively, the following ingredients were added to the soy sauce for non-fermented soy sauce and chigae according to the formulation shown in Table 10 (mixing ratio of unsalted soy sauce) and Table 11 However, '%' in the following means 'wt%' unless otherwise specified.

(unit, %) Material name \ Sample name MK-1 MK-2 MK-3 MK-4 MK-5  Rice soy sauce base    79.20    74.77    72.17    71.20    70.30  Shiitake mushroom extract     2.20     3.02     3.50     4.00     4.20  Oyster mushroom extract     3.66     4.02     4.30     4.50     4.70  Seaweed extract     4.20     3.36     3.36     4.00     4.20  Garlic concentrate     0.50     0.80     1.00     1.00     1.00  Onion concentrate     0.50     0.80     1.00     1.00     1.00  Yeast extract     1.17     1.17     1.17     1.17     1.17  oligosaccharide     8.57    12.06     13.5    13.13    13.43 Sum    100.00   100.00   100.00   100.00   100.00

(unit, %) Material name \ Sample name CK-1 CK-2 CK-3 CK-4 CK-5   Rice soy sauce base    80.30    78.77    75.87 75.11    70.30   Shiitake mushroom extract     2.20     2.70     3.00 3.20     3.20   Beef extract     2.23     2.54     2.80 2.00     4.20   Seaweed extract     3.21     3.21     2.83 2.50     2.50   Anchovy extract     2.72     2.10     2.20 2.43     2.00   Katsuobushi extract     1.54     1.52     1.52 1.52     1.52   Shrimp extract     1.22     1.00     1.00 1.00     1.00   Garlic concentrate     0.60     0.80     0.82 0.82     0.93   Onion concentrate     0.60     0.80     0.82 0.82     0.93   Yeast extract     1.20     1.57     1.88 2.35     2.35   Ribonucleic acid      -      -     0.20 0.25     0.30   oligosaccharide     4.18     4.99     7.06 8.00    10.77 Sum    100.00   100.00   100.00   100.00   100.00

[ Experimental Example  3: Analysis of physicochemical properties of soy sauce for dipping and stewing]

The physicochemical properties of the unsweetened soy sauce MK-1 ~ MK-5 and the soy sauce CK-1 ~ CK-5 were analyzed. At this time, the physicochemical properties were measured as follows. The pH of the broth and stewed soy sauce was measured with a pH meter (Model 420A, Orion Research Inc., USA). The sugar content was measured using a refractometric meter (PAL-1, ATAGO, Japan). The salinity was measured by accurately weighing a certain amount of the sample and putting it into a 100 ml volumetric flask. 10 ml of the sample solution was precisely taken in a 100 ml Erlenmeyer flask, and 1 ml of a 10% K2CrO indicator was added and titrated with a 0.1N-AgNO standard solution (Mohr method). Amino nitrogen content was determined by Fomol titration. Each sample was centrifuged, 5 ml of each sample was taken, neutral formalin solution was added on one side, and titrated with sodium hydroxide solution.

As a result, the pH and the sugar content of the unsweetened soy sauce were as shown in Table 12, and the pH and the sugar content of the soy sauce were shown in Table 13 below.

MK-1 MK-2 MK-3 MK-4 MK-5 pH 4.95 4.9 4.88 4.87 4.85 Brix (° Brix,%) 32.8 34.2 34.9 34.8 34.9

CK-1 CK-2 CK-3 CK-4 CK-5 pH 5.11 5.08 5.05 5.06 5.01 Brix (° Brix,%) 32.4 33.0 34.3 34.3 36.8

As shown in Tables 12 and 13, the pH of the unsalted soy sauce was 4.85 to 4.95, and the sugar content was 32.8 to 34.9. The pH of the soy sauce was 5,01 to 5,11, and the sugar content was 32.4 to 36.8.

FIG. 13 is a graph showing the pH of the soy sauce for the untreated and the stewed rice according to the present invention, and FIG. 14 is a graph showing the sugar content of the soy sauce for the untreated rice straw and the stewed rice according to the present invention.

In addition, the salinity and amino nitrogen of the soy sauce for non-salted and stewed rice are shown in Tables 14 and 15 below.

MK-1 MK-2 MK-3 MK-4 MK-5 Salinity (%) 14.62 13.73 13.28 13.22 13.1 Amino nitrogen (mg%) 234.17 231.93 229.56 230.47 228.86

CK-1 CK-2 CK-3 CK-4 CK-5 Salinity (%) 15.46 15.3 14.81 14.54 14.09 Amino nitrogen (mg%) 269.03 268.16 266.77 265.57 261.34

As shown in Tables 14 and 15, the salinity of unsalted soy sauce was 13.1% to 14.62%, and the amount of amino nitrogen was 228.86 mg% to 234.17 mg%. The salinity of the soy sauce was 14.09% to 15.46% and the amino acid nitrogen was 261.34mg to 269.03mg%. FIG. 15 is a graph showing the salinity of the liver for the seasoning of the present invention, and FIG. 16 is a graph showing the amino nitrogen of the liver for the seasoning and the stew for the present invention.

On the other hand, spinach, bean sprouts, bracken and oyster, which are widely used in home and restaurant, were used for the sensory test of the soy sauce. Spinach, bean sprouts, and oyster were added to water and subjected to sensory evaluation by immersing in the unsalted soy sauce of the present invention in which the blending ratios were varied according to the ratios shown in Table 10 above. However, the bracken was soaked in soy sauce and roasted for sensory evaluation. The sensory evaluation of the present invention was carried out by descriptive analysis. Fig. 17 is a view showing various kinds of herbs immersed in a soy sauce for sensory evaluation. Fig.

The results of the sensory evaluation of unsalted soy sauce with different mixing ratios were as shown in Table 16 below. MK-1 had a strong flavor of soy sauce and salty taste, weak flavor of spice, and MK-4 and MK-5 had strong flavor compared to soy sauce flavor. MK-2 and MK-3 showed the best evaluation, but MK-2 showed better salty, richness and sweetness than MK-3 and harmonized liver and sauce taste.

(Satisfaction 10 points: 1 point = worst, 5 points = just so, 10 points = best) inspector sample MK-1 MK-2 MK-3 MK-4 MK-5 One 4 10 9 7 8 2 5 8 8 8 7 3 3 10 9 7 8 4 7 9 10 9 8 5 4 8 7 8 8 6 5 7 8 8 9 7 3 9 8 8 6 8 5 8 9 9 7 9 4 9 10 6 7 10 2 9 7 7 7 Average 4.2 ^{d1 )} 8.7 ^a 8.5 ^ab 7.7 ^bc 7.5 ^c  p <0.0001, the same characters in the same row have no significant difference.

On the other hand, in order to test the sensory evaluation of soy sauce for rice straw, the seaweed soup of the same recipe and the soy sauce soup were seasoned with soy sauce made of chicago with different mixing ratios as shown in Table 11, followed by sensory evaluation. Sensory evaluation was carried out by descriptive analysis. Fig. 18 is a view showing seaweed soup prepared with soy sauce for jjigae, feast noodles, and sweet pot stew for the sensory evaluation of the present invention.

The results of the sensory evaluation of the soy sauce for rice straws with different mixing ratios were as shown in Table 17 below. CK-4 showed the best test results for the rice jangjang. CK-1 and CK-2 showed strong soy sauce and weak flavor, and MK-5 had a slightly stronger flavor than soy sauce flavor, and CK-4 showed harmony of liver and sauce flavor.

(Satisfaction 10 points: 1 point = worst, 5 points = just so, 10 points = best) inspector sample CK-1 CK-2 CK-3 CK-4 CK-5 One 2 3 6 9 8 2 4 5 7 7 8 3 3 3 6 10 8 4 3 4 9 8 9 5 3 3 10 10 10 6 5 2 4 6 7 7 6 4 6 8 5 8 5 5 8 7 6 9 4 4 7 8 6 10 3 4 7 8 4 Average 3.8 ^{b1 )} 3.7 ^b 7.0 ^a 8.1 ^a 7.1 ^a  p <0.0001, the same characters in the same row have no significant difference.

Claims (8)

Wherein the composition is composed of rice soy sauce, oligosaccharide, oyster mushroom extract, kelp extract, mushroom extract, yeast extract, garlic extract and onion extract, which are made from rice-containing liquid weekly.
The method according to claim 1,
The non-intestinal soy composition comprises:
(Solid content 15 to 35%) 66.55 to 80.77% by weight, oligosaccharide (solid content 65 to 85%) 8.00 to 15.56%, oyster mushroom extract (solid content 1 to 10%) 3.50 to 5.02% (Solids content 50 to 70%) 2.36 to 4.20 wt%, shiitake mushroom extract (solids content 1 to 10%) 2.02 to 3.60 wt%, yeast extract (solid content 70 to 90%) 0.84 to 2.17 wt%, garlic extract 0.50-1.50% by weight of a solid content of 40-60%) and 0.50-1.50% by weight of an onion extract (65-85% of a solid content).
The method according to claim 1,
In the rice soy sauce,
(A) adding a white powder and a fine powder to purified water, followed by sterilization to obtain a liquid medium; (B) To the liquid medium, Aspergillus oryzae , Rhizopus spp. and Bacillus sp. subtillius ) and culturing the rice seedlings to prepare liquid rice meju; (C) adding the salt to the liquid rice meju and aging the rice meju.
The method of claim 3,
The composition of the liquid medium is,
Wherein the composition comprises 1: 0.2 to 0.3: 7 to 8 parts by weight of wheat starch: fine powder: purified water in a weight ratio.
Characterized in that it is composed of rice soy sauce made from liquid meju made of rice, mushroom extract, beef extract, kelp extract, anchovy extract, Katsuobushi extract, shrimp extract, garlic extract, onion extract, yeast extract, ribonucleic acid and oligosaccharide Soy composition.
6. The method of claim 5,
The above-described soy sauce composition for stewing,
1.00 to 2.50% by weight of beef extract (solid content 50-70%), 2.5-7.0% by weight of kelp (solid content 15-35%), 65.80-80.50% 1.00 to 3.50% by weight of Katsuobushi extract (solid content 15 to 35%), 2.00 to 4.50% by weight of anchovy extract (solid content 50 to 70% 0.50-1.50% by weight of garlic extract (solid content 40-60%), 0.50-1.50% by weight of onion extract (solid content 65-85%) 0.50-1.50% by weight of yeast extract (solid content (Solid content 65 to 85%) 6.00 to 9.60% by weight based on the total weight of the composition of the present invention, wherein the content of the oligosaccharide is in the range of 1.35 to 2.50 wt%, the ribonucleic acid 0.10 to 1.00 wt%
6. The method of claim 5,
In the rice soy sauce,
(A) adding a white powder and a fine powder to purified water, followed by sterilization to obtain a liquid medium; (B) To the liquid medium, Aspergillus oryzae , Rhizopus spp. and Bacillus sp. subtillius ) and culturing the rice seedlings to prepare liquid rice meju; (C) adding the salt to the liquid rice meju and aging the rice rice meju.
8. The method of claim 7,
The composition of the liquid medium is,
Wherein the mixture comprises: 1: 0.2 to 0.3: 7 to 8 parts by weight of a sweetener,

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