KR101470825B1 - Ginseng seeds soy sauce and Miso Manufacturing methods - Google Patents

Abstract

The present invention relates to a method for manufacturing soy sauce and soybean paste of ginseng seeds by grinding ginseng seeds; preparing a ginseng seed fermented solution by using honey syrup containing honey and water; boiling beans; molding fermented soybean lump by inputting the ginseng seed fermented solution; fermenting the same; preparing soy sauce of ginseng seeds by adding the ginseng seed fermented solution into salt water when preparing soy sauce by inputting the fermented soybean lump into salt water; and preparing soybean paste containing the ginseng seed fermented solution.

Description

 [0001] Ginseng seed soy sauce and miso manufacturing methods [

The present invention relates to a process for producing ginseng seeds and doenjang using ginseng seeds.

In general, there are kojukjang, soy sauce, miso, etc. which are essential for our diet. Among them, soy sauce and miso are in Japan. Our food culture is rapidly becoming westernized according to economic development, but Westernized food is causing various health problems because it does not fit our constitution. As a result, interest in traditional foods has increased, and many studies on kimchi, miso, and kochujang have been conducted.

In particular, soybean paste contains high-quality vegetable protein that does not cause cholesterol, so it can eat people who are worried about arteriosclerosis and heart disease, and it also helps blood flow smoothly. Also, miso contains a lot of lysine which is an essential amino acid which is easy to be missed by people who stock rice, and it gives a balanced diet. And the fat content in the doenjang is mostly unsaturated fatty acid type, and the content of cholesterol is low. On the contrary, linolenic acid and the like prevent the accumulation of bad cholesterol in the body and smooth the flow of blood.

Recently, it has been found that such miso has an anticancer effect. In addition, the histamine-leucine amino acid contained in doenjang is excellent in the physiological activity of the protein, and relieves headache, lowers blood pressure and is effective for hypertension, and makes blood vessels resilient by removing cholesterol. It is also reported that doenjang is effective in the recovery of liver function and hepatic detoxification, and the activity of aminotransferase, which is a hepatotoxicity index, is lowered to enhance liver function. In addition, there is also an effect of preventing diabetes and aging in the miso, and improving diabetes.

The soybean is crushed and matured to make meju of a certain size. It is fermented after allowing it to stand in a well-ventilated place and then aged. In case of the saffron, the soybean paste is prepared by mixing pepper etc. with miso. It is a well-known fact that it is one of the indispensable basic foods to be made into soup made with miso soup, stew, etc. by dipping in water or by eating cucumber and pepper.

However, such miso or cappuccino as described above is limited in its use by boiling with soup or stew or eating with hot pepper, cucumber, etc., and it is not possible to eat miso or cappuccino itself as a side dish due to salt, .

Ginseng (Panax ginseng C.A. Meyer) is a herb that has been used in Korea, China and Japan for about 2,000 years. It has been used for the purpose of preventing diseases and prolonging life span. The known potency and effects of ginseng are as follows: action on the central nervous system, anti-cancer and anti-cancer activity, immune function regulation, anti-diabetic effect, liver function enhancement, cardiovascular disorder improvement and anti-arteriosclerosis effect, Antioxidant activity, antioxidant activity, and antioxidant activity of the present invention.

Ginsenoside, a representative physiologically active ingredient of ginseng, is distributed evenly on the ground and underground of ginseng.

Ginseng is mainly used as a medicinal herb, which has been widely used as a medicinal herb to stimulate a lack of energy for humans. Nowadays, it is also used in foods and is widely used as a material for health food. However, ginseng usually takes more than 4 years to grow, and in order to obtain the best effect ginseng, it has to be cultivated for 6 years. It takes a long period of cultivation and is often less than the first cultivation for various reasons during cultivation. , And it takes a long time to obtain ginseng.

Ginseng is mainly used for its roots, but the pharmacological effects of ginseng include ginsenosides in ginseng leaves and ginseng seeds.

Analysis of ginseng seed oil revealed that it contained squalene. The efficacy of squalene is particularly good for stomach cancer and liver sclerosis, and is effective for hypertension, arteriosclerosis, heart disease, liver disease, and is effective for asthma, diabetes, hangover, arthritis, stamina, Helps to regenerate cell proliferative activity, helps oxygen to supply the cells smoothly, cleans blood and eliminates toxins, eliminating components such as heavy metals, carcinogens, and pesticides accumulated in the body, The effect of preventing the formation of harmful lipid peroxidation that destroys vitamins, the effect of enhancing the functions of the body organs by facilitating cytoplasmic metabolism, the terpene hydrocarbons of squalene have a germicidal effect, and various bacteria such as Escherichia coli, And is resistant to growth.

Ginsenoside content (root), ginseng leaf, and ginseng fruit are different depending on the site. In particular, since ginseng seeds were used only as a means to grow ginseng, studies on the oil content of ginseng seeds, especially ginseng seeds, were conducted by analyzing the fatty acid composition and phytosterol content of ginseng seed oil (J. Agric. , 744-750, 2002). There have been many studies on ginseng seeds recently.

For example, Korean Patent Registration No. 1008042070000 discloses a process for producing ginseng tea containing ginseng seeds, which comprises a step of steaming, drying and roasting, wherein the ginseng tea after the steaming process and before the roasting process or after the roasting process A method for manufacturing ginseng tea using ginseng seeds which can obtain ginseng tea with a taste of ginseng by browning with ginseng seeds by irradiating ginseng seeds with far infrared rays is disclosed,

The present invention also relates to a process for producing soy sauce and soybean paste and soy sauce and soybean paste produced by the method, wherein the soy sauce soybean paste is prepared by using the omega, pine needles, and ginseng powder in the above publication number 1012846440000 (Apr.

In domestic patent application publication no. 1020070096155 (2007.10.02), beans steamed with hot steamed steaming beans were used to make meju, and fermented in a yellow loam fermentation room for 3-4 days, hanging in a place with good ventilation and sunlight. The dried meju is dried for 10-15 days in the loess fermentation chamber to complete the miso soup.

Meju produces soy sauce before making miso, and water is added to the soup, which contains salt, meju in soy sauce jar, and charcoal and red pepper for about a month.

After finely crushing the meju from the jar of soy sauce, the ginseng powder is prepared by aging for 5-6 months with 3-5% by weight of 80-120 mesh particles and soy sauce, ginseng powdered soybean paste and ginseng ring soybean paste Is open,

In the publication No. 1020110017331 (Feb. 21, 2011), the shoots and leaves of the Korean cabbage ginseng roots, which were 9 years and 15 years old cultivated in the mountains, were cut into 45 mm, and then cut into 45 mm, and then bittersweet And a process to give a sweet and savory taste and a process of powdering the root of camphor ginseng and the stem and leaf and the powder of the red pepper or the blue pepper 9 times to give the spicy taste of the conventional stimulant red pepper powder to the soft spicy taste A process to make a sweet and savory taste, a process to make a Korean cabbage ginseng with roots, stem and leaves, a process to make a rosemary ginseng fermentation with roots, stems and leaves, And leaves in hot water (50 degrees 70 degrees). After cooling the extracts of stemmed leaves and leaves, After appropriate selection, the appropriate amount of soybeans was added to an appropriate amount of the extract of Root Vegetable Ginseng, which was obtained by pouring roots, leaves and stems of leaves and leaves, heated at 100 ° C for 3 hours until fully boiled, It is boiled for 3 hours and the boiled soybeans are taken out and crushed and crushed by a frieze or a blender to produce a ginseng root broth, a stem and leaf powder (5 weight), a ginseng root, 35 weight) to form meju in the shape of a square, three holes (1.52 cm) were drilled in the rectangular meju for ventilation so as to facilitate drying and fermentation, The process of natural drying, the process of fermenting meju with the straw in the obovate, and the drying of the well-dried meju in the outdoor sunshine for about 2 days, removing the foreign substances and fungi on the surface After washing in water and drying to remove the water absorbed during washing, the mixture is dried again by natural drying for 710 days. In order to facilitate the control of the fermentation speed of doenjang by eliminating unpleasant odor of miso and doenjang In order to help, the process of making gyeyoju using roots, stem and leaves of 9 leaves and roots and obtaining a distillation of rosemary ginseng by putting the loincloth in a cauldron, and the process of making barley rice with barley rice, (5 parts by weight) of camphor powder (5 parts by weight) powdered nine times and powdered red pepper or blue pepper (9 parts by weight) powder (containing 5 parts by weight of red pepper) and camphor tea root, stem and leaf (35 weight) of camphor tea ginseng (35 weight), camphor tea fermentation (35 weight) made of ginseng roots, stem and leaves and 510 weight of barley rice and 1015 weight of salt or salt of bamboo salt Lu by mixing with (100 parts), good taste more of the features that put it in a jar aged more than six months jangnoesam good soybean health is a method of manufacturing the same. The sweet bitter taste of sweet red pepper or chili pepper powder and the sweet, fragrant and savory taste of sweet red pepper powder, the soft bitter taste of sweet peach ginseng powder and sweet and savory taste, It is easy to ferment and aging, and it is possible to remove the unpleasant smell of miso by miso soup with the addition of rosemary ginseng spirits, and to enjoy the juice of young and old without storing mold for a long time. , And the method of manufacturing the improved ginsenoside flavor enhancing health is disclosed.

1. Korean Patent Registration No. 1008042070000 2. Registered Patent Registration No. 1012846440000 (2013.07.04.) 3. Korean Patent Laid-Open Publication No. 1020070096155 (October 22, 2007) 4. Domestic Published Patent Publication No. 1020110017331 (Feb. 21, 2011)

The above conventional techniques are merely used for preparing soybean paste or soy sauce by simply adding medicines in conventional methods of producing doenjang or soy sauce, and thus there is a problem that it is difficult to apply effective ingredients of ginseng seeds to foods and use them for health come.

In order to solve the above problems, the present invention provides a method for preparing ginseng seeds and soy sauce, which is prepared by adding a ginseng seed fermentation broth during the manufacture of meju, There is purpose.

The present invention as described above removes grease, fishy smell or various odors when cooked in food, and not only adds a clear taste and unique flavor to food, but also consumes nutritional components of ginseng seed, Can be used as a functional health food providing enhanced soy sauce and miso, and has an effect of contributing to health promotion.

In order to achieve the above object, the present invention provides a ginseng seed fermentation liquid obtained by pulverizing ginseng seeds, using honey syrup containing honey and water, boiling the soybeans, and then adding ginseng seed fermentation liquid Meju is formed and aged. When soy sauce is prepared, Meju is added to brine to prepare ginseng seed soy sauce by adding ginseng seed fermentation solution to the brine, and then ginseng seed soy sauce containing soy sauce fermented liquid is prepared. And a process for producing doenjang.

It contains saponin (Rb1, Rb2) and Rg1 antioxidant contained in ginseng seed used in the present invention. Rb1 is a compound which inhibits the central nervous system, hypnotic action, analgesic action, mental stabilization action, (Insulin-like) action, cholesterol biosynthesis promoting action, plasmin activating action, RNA synthesis promoting action, and adrenocortical hormone secretion promoting action.

Rb2 has central nerve inhibitory action, DNA · RNA synthesis promoting action, prasmin activating action, and stimulation of adrenocortical hormone secretion.

The present invention is produced in the following manner. The ginseng seed fermentation liquid is a method in which the ginseng seed is pulverized and pulverized, and then the fermented honey is added to the fermented product. However, since the water content is insufficient, the honey and the water are mixed at a certain ratio and then fermented for one year.

After the beans are cooked in the same manner as the conventional meju, the Meju is formed by adding the ginseng seed fermentation broth at the time of forming the meju, and then the Meju is dried and then bundled with a rope and fermented in a shade to produce meju, And ginseng seed fermentation broth to produce soybean paste or soy sauce.

The following will be described in detail through the following examples.

Example 1 (Preparation of ginseng seed soy sauce)

Step 1 (Preparation of ginseng seed fermentation broth)

3 Kg of ginseng seed was pulverized by a pulverizer and pulverized. Then, 1.5 Kg of honey and 1 Kg of purified water were stirred with a stirrer and then put into a container together with 3 kg of powdered ginseng seeds and fermented for 1 year to prepare a ginseng seed fermentation liquid,

The second step (ginseng seed soy sauce manufacture)

After 10kg of soybeans were cooked for 10-12 hours in winter, they were put in a cauldron and 10Kg of soybeans was added to 20ℓ of fresh water. Then, 200g of ginseng seed fermentation liquid was added to form meju, After being molded, it is dried for 3 to 4 days, then hanged on a rope, fermented in the shade for 10 days at 35 ° C in the yellow soil, fermented for 10 days in the shade again and washed 4-5 days before soaking After drying again,

The ratio of the purified water to the salt was adjusted to 10: 3 by weight (18 ° boehm based on a salinity gauge), and then 50 g of the brine was added to 500 g of the ginseng seed fermentation solution prepared above The prepared meju was put in the soy sauce for 40 ~ 50 days. Then, the ginseng seeds were prepared by chopping and the meju was separated,

Example 2 (manufactured by Ginseng Seed Co.)

The meju was separated from the intestine of Example 1 and the ginseng seeds were prepared by pouring the miso into the liver.

At this time, the amount of ginseng seed soy sauce is different for each person, so it is hard to specify it. In general, 5kg ~ 10kg of ginseng seeds are used.

Experimental Example 1

The results of the sensory evaluation on the taste (A), color (B) and overall flavor (C) of miso were obtained by randomly extracting ginseng seed miso Table 1 shows

(Result of sensory test according to the preparation method of ginseng seeds of the present invention) division A B C Remarks Example 2 96 97 97 General miso 91 89 90

Very good 10 points, good 8 ~ 9 points, average 6 ~ 7 points, bad 4 ~ 5, very bad 3 points or less

As can be seen from the above examples of the present invention, the ginseng seed miso according to the present invention is a special taste unlike ordinary miso, and is a delicacy when an older person and a younger generation have not tasted an appetite. And spread to the general public, developed according to the taste of consumers, taste, color and flavor is significantly improved than general miso.

Experimental Example 2 (Sensory Test)

The ginseng seeds were prepared in the same manner as in Example 1 except that the ginseng seeds were aged for 6 months to 8 months. Each of the products was subjected to sensory evaluation by ten-point test. The results are shown in Table 2 below.

Sensory test result Classification / aging period Conventional soy sauce The ginseng seeds of the present invention (Example 1) Remarks incense 4.2 4.2 flavor 3.9 4.3 color 4.2 4.4

As can be seen from the above Table 2, the ginseng seeds produced by the method of the present invention were superior in color, taste and flavor to the conventional soy sauce.

Claims (2)

In a method for producing ginseng seeds,
First step
3 Kg of ginseng seed was pulverized by a pulverizer and pulverized. Then, 1.5 Kg of honey and 1 Kg of purified water were stirred with a stirrer and then put into a container together with 3 kg of powdered ginseng seeds and fermented for 1 year to prepare a ginseng seed fermentation liquid,
Second Step
Domestic soybeans were selected, washed well, 10Kg of soybeans was called for 10-12 hours in winter, then put into a cauldron, 200 g of ginseng seed broth and 10 kg of soybean were boiled together in 20 liters of fresh water,
Dried for 3 to 4 days, and then hanged on a rope to ferment in the shade for 10 days at 35 ° C in the dark soil, fermented for 10 days in the shade, and then fermented for 4 to 5 days , And then dried again. Then,
The ratio of purified water to salt is mixed at a ratio of 10: 3 by weight, and then 500 g of the ginseng seed fermentation solution prepared above is added to 50 L of brine, and the prepared meju is put into the solution to soak the soy sauce Wherein the ginseng seeds are produced by aging after 40 to 50 days.
In a method for producing ginseng seeds,
First step
3 Kg of ginseng seed was pulverized by a pulverizer and pulverized. Then, 1.5 Kg of honey and 1 Kg of purified water were stirred with a stirrer and then put into a container together with 3 kg of powdered ginseng seeds and fermented for 1 year to prepare a ginseng seed fermentation liquid,
Second Step
After 10kg of soybeans were cooked for 10-12 hours in winter, they were put in a cauldron and 10Kg of soybeans was added to 20ℓ of fresh water. Then, 200g of ginseng seed fermentation liquid was added to form meju, After being molded, it is dried for 3 to 4 days, then hanged on a rope, fermented in the shade for 10 days at 35 ° C in the yellow soil, fermented for 10 days in the shade again and washed 4-5 days before soaking After drying again,
The ratio of purified water to salt is mixed at a ratio of 10: 3 by weight, and then 500 g of the ginseng seed fermentation solution prepared above is added to 50 L of brine, and the prepared meju is put into the solution to soak the soy sauce After 40 to 50 days, the ginseng seeds are prepared by chopping, and after separating Meju,
Third step
The method of manufacturing the ginseng seeds according to claim 1, wherein the ginseng seeds are prepared by mixing 5 ~ 10 Kg of the ginseng seeds prepared in the above step.