KR101508720B1 - Preparation Method for Soy Sauce Comprising Gastrodia elata and Lentinula edodes - Google Patents

Abstract

The present invention relates to a method for producing soy sauce comprising the step of fermenting soy sauce at a temperature of 10-40 DEG C for 1-1000 days, including Gastrodia elata BL., Lentinula edodes or chewing gum and mushroom . The soy sauce prepared by the method of the present invention is excellent in antioxidative effect, and exhibits the effect of improving diabetes and hypertension, but also has excellent sensuality.

Description

(Preparation Method for Soy Sauce Comprising Gastrodia elata and Lentinula edodes)

The present invention relates to a method for producing soy sauce including chewing gum and shiitake.

Shiitake mushroom is a fungus type mushroom which is divided into Pleurotaceae, Lentinus, Polyporaceae, Lentinus, Tricholomataceae and so on. It is a wood-borne fungus parasitized in broad-leaved trees such as oak and beech trees in the temperate region from spring to autumn, and it is a single life or a clone of a tree stump and a stump of a broad-leaved tree. It has been widely used for edible purposes with agriculture for a long time, and it is one of the most active mushrooms that are artificially cultivated commercially. It has also been used as a good medicine besides edible. Recent studies have shown anticarcinogenic and antihypertensive effects, and wood degradability is excellent, which is increasing its value in the pulp industry wastewater purification and livestock waste purification industries. Artificial cultivation is active in the production of lumber using oak, oak, and sawdust or rice straw. However, it has not been put to practical use due to problems of quality and cultivation time of mushroom. Optimum cultivation temperature is 22 ~ 26 ℃ and humidity is around 70%.

It is easy to get around and the price is so cheap that the elevation that we often climb on our table is as nutritious as it has been known since ancient times. In 'Dongbok-bok' and 'Hoseok-gangmok', it is said that 'It strengthens the flame and does not feel hunger, it fixes the air and helps the blood circulation'. It also cleanses the blood and stimulates appetite. When you cook pork, it absorbs better.

Guoheilan has a characteristic of lowering cholesterol level, which is good for patients with hypertension and heart disease. Retinans in the altitude are also powerful anticancer substances that activate the immune system. Therefore, not only cancer, but also viral diseases such as colds, hypertension and diabetes are effective.

The altitude is rich in various minerals and vitamins, and fiber helps digestion of stomach and small intestine, which is good for obesity, diabetes, heart disease and liver disease. It is also good for growing children because it is rich in protein, calcium, phosphorus and iron, Vitamin D which strengthens the bones, vitamins B essential for hematopoiesis, and elletathenine which helps blood metabolism. The sun-dried elevation is two times more nutritious than the green leaf, especially vitamin D, which helps calcium absorption, strengthening it and preventing osteoporosis.

It is also known that ergosterol, which is provitamin D, erithadenine, which is effective for blood pressure lowering and diabetes, carbohydrate, fat and protein metabolism, and niacin, which is involved in cell respiration and glucose degradation It was also used as a medicinal material in addition to edible because of its physiologically active substance.

However, as described above, the mushroom containing a large amount of the active ingredient and the physiologically active substance is only harvested at the time when the mushrooms of spring and autumn are collected, and thus the harvesting period is limited. Although artificial cultivation is possible, Since it is not able to reach natural products and corruption proceeds quickly, it should be taken as soon as possible after collection and appropriate processing for long-term storage.

In addition, as described above, the elevation is rich in a characteristic taste, aroma, functional material, amino acid, vitamin and mineral, but the flavor is strong.

As a typical method of processing mushrooms, salting, freezing, drying, and bottling can be mentioned. Since salting, freezing, and bottling processes must be increased, the loss of useful components of mushrooms, .

However, the longer the storage period of dried mushroom is, the more volatile flavor is volatilized and the original flavor gradually disappears. Also, the range of use is very limited because it is a dried product.

Gamma (Gastrodiae rhizoma) refers to the bulbs of Gastrodia elata BLUME, belonging to the Orchidaceae plant, which is in harmony with the mulberry mushroom. It is well known as one of the most widely used commercial medicines in Korea, China and Japan. It is a perennial egg plant which is native to the forests of South Korea, China, Japan and other valleys, which is rich in humic substances. It is an advanced plant which is widely distributed in the country where 100m above sea level flatland and over 1000m highland broad- leaved forests and mulberry fungus exist. , Is a degenerated plant that can not live independently because there is no chlorophyll. However, it has been found that when mycelium is adhered to mycelium, mycelia are formed inside the jasmine, and at the same time nutrients are fed through the mycelium to develop the ego.

Gynecomastia menstruum is classified as middle class, and is known as medicinal herbal medicine. The pharmacological effects of Chunma are highly valued in the oriental medicine, and it is very valuable in the oriental medicine because it has various diseases such as headache, insomnia, depression, epilepsy, paralysis, hypertension, cerebral vascular diseases such as hemorrhage, limp and numbness, gastric ulcer, food poisoning, It has been proven that it has excellent effects on a wide range of diseases ranging from gynecological diseases to discs. However, since it has not been able to meet the consumption amount due to the destruction of native habitat due to indiscriminate collection of natural products, In addition, the domestic industry is superior to the imported ones, and research institutes and farmers are studying various methods of artificial cultivation.

It is known that it has excellent efficacy in adult diseases such as hypertension, headache, paralysis and neurological diseases. Recently, cholesterol reducing effect has also been reported. Chinhae has also been used in civilian areas for the treatment of headaches, dizziness, limb paralysis, paralysis, seizures and seizures. However, Chunma has been mainly used as a medicinal product because it has been tied to the regulation of items that can not be used as a food material by the Korea Food and Drug Administration (KFDA) for a long time, and it was impossible to use it as a main ingredient of general food or functional food. As of September 1, 2000, it was listed as an item that could be used as a main ingredient of the food after the regulation was released, and it became possible to develop a general food or a functional food using the excellent functioning horse.

Korean Patent Publication No. 2001-0029895 discloses a soy sauce comprising various mushrooms such as shiitake mushroom and pine mushroom, and is disclosed in Korean Patent Publication No. 2000-0024152 In which the juice is mixed with the soy sauce raw material) discloses an invention of liquefying mushrooms and adding them to soy sauce. However, as in the present invention, soy sauce including shiitake mushroom and shiitake mushroom or shiitake mushroom has not been disclosed.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

The present inventors have made efforts to develop soy sauce having excellent sensuality while showing diabetic and hypertensive improvement effects on diabetic and hypertensive patients due to its excellent antioxidant activity. As a result, it has been found that the fermentation process including the shiitake mushroom and / or the chymosome in the existing conventional soy sauce has excellent antioxidative effect and is excellent in diabetic and hypertension improving effects, and has excellent sensuality.

Accordingly, it is an object of the present invention to provide a soy sauce manufacturing method comprising a horse root and / or a shiitake mushroom.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

The present invention provides a method for producing soy sauce.

The present inventors have made efforts to develop soy sauce having excellent sensuality while showing diabetic and hypertensive improvement effects on diabetic and hypertensive patients due to its excellent antioxidant activity. As a result, it was confirmed that the fermentation process including the shiitake mushroom and / or the hwanggi in the conventional soy sauce has the excellent antioxidative effect and the excellent sensory properties can be obtained while exhibiting the diabetes and hypertension improvement effect.

According to one aspect of the present invention, the present invention provides a method for producing soy sauce comprising fermenting soybean sauce at a temperature of 10-40 ° C for 1-1000 days, comprising Gastrodia elata, Lentinula edodes or Chimaera and mushroom And a method for producing soy sauce.

According to a preferred embodiment of the present invention, the soy sauce according to the present invention is preferably selected from the group consisting of soy sauce, Japanese soy sauce, fish sauce, soy sauce, medium sauce, diluted soy sauce, conventional soy sauce, brewed soy sauce, Chinese soy sauce, non-salted soy sauce and yogurt, and more preferably selected from the group comprising conventional soy sauce, brewed soy sauce, amino acid soy sauce, tamara soy sauce, Java soy sauce, And most preferably conventional soy sauce.

As used herein, the term " soy sauce soy sauce " refers to soy sauce soy sauce fermented mainly by bacteria (Bacillus subtilis) without soy starch.

As used herein, the term " Japanese soy sauce " refers to a soy sauce mixed with soybean and starch as a raw material, and a fermenter can also be used as a fungus (Aspergillus oryzae).

As used herein, the term " tongue field " refers to a soy sauce which is digested and aged by its own enzyme, without using the microorganism's strength, especially with the fish body and its organs as raw materials.

As used herein, the term " soy sauce " may mean soy sauce, which has been dipped for more than five years and has a rich taste and color, and is used for making short, rolled, and the like.

As used herein, the term " intermediate field " may refer to a soy sauce that has been dipped for three to four years or so and is used to treat stew or herb.

As used herein, the term " dilute soy sauce " may mean soy sauce, which has been dipped for about 1-2 years and used to boil the soup with a clear color.

As used herein, the term " conventional soy sauce " may refer to soy sauce made from soy sauce.

As used herein, the term " brewed soy sauce " may refer to a soy sauce which is made from soybean milk and does not produce a by-product, miso.

As used herein, the term " amino acid soy sauce " may mean a soy sauce prepared by hydrolyzing a white rice raw material with hydrochloric acid and neutralizing it with an alkali.

As used herein, the term " tamari soy sauce " is a soy sauce traditionally made in some regions of Japan. Soy sauce or defatted soybean may be used as the main ingredient, soy sauce is taken out, and soy sauce is used as miso soy sauce.

As used herein, the term " yowwoo " may refer to soy sauce produced in China.

The term " Java soy sauce " as used herein may mean soy sauce produced in Java province.

As used herein, the term " non-salt soy sauce " may refer to a soy sauce prepared by an acid decomposition method without using salt.

According to a preferred embodiment of the present invention, the soy sauce, the rhubarb mushroom or the shiitake mushroom are preferably subjected to a sterilization process using an auto clave, but the present invention is not limited thereto, and various sterilization processes used in the art may be used .

According to a preferred embodiment of the present invention, the chewing gum or mushroom is preferably dried at 30-80 ° C, more preferably at 40-70 ° C, most preferably at 55-65 ° C Can be used.

According to a preferred embodiment of the present invention, the drying time of the chewing gum or mushroom is preferably 1-10 days, and most preferably 1.5-4 days.

According to a preferred embodiment of the present invention, the starch may comprise 50-150 g, more preferably 70-120 g, most preferably 90-110 g, .

In the present invention, the antioxidative effect may be insufficient if the content of the chewing gum is less than 50 g, and the flavor of the soy sauce may be deteriorated if it exceeds 150 g.

According to a preferred embodiment of the present invention, the mushroom may contain 20-70 g, more preferably 30-60 g, and most preferably 45-55 g, relative to 1 L of the soy sauce can do.

In the present invention, when the content of the mushroom is less than 20 g, the antioxidative effect may be insufficient. When the content is more than 70 g, the taste of the liver may be deteriorated.

According to another aspect of the present invention, there is provided a method for preparing a soy sauce comprising the steps of: dissolving Gastrodia elata, Lentinula edodes or chewing gum and mushroom, to provide.

The above-mentioned powder has an excellent antioxidative effect as in the case of soy sauce prepared by the above-mentioned preparation method, and provides a very excellent sensuality when used as a seasoning such as hot water or roast.

According to a preferred embodiment of the present invention, the drying temperature during drying may preferably be 30-80 占 폚, more preferably 40-70 占 폚, most preferably 45-55 占 폚 Can be used.

According to a preferred embodiment of the present invention, the drying time of the chewing gum or mushroom is preferably 0.1-10 days, and most preferably 1-2 days.

According to another aspect of the present invention, the present invention provides a soy sauce comprising the following characteristics in the liver: Gastrodia elata, Lentinula edodes or chewing gum and shiitake, with the following characteristics:

(a) total sugar: 47-100 mg;

(b) Reduced sugar: 3.0-15.0 mg; And

(c) Polyphenol: 30-70 mg.

According to another aspect of the present invention, the present invention provides a soy sauce comprising the following characteristics in the liver: Gastrodia elata, Lentinula edodes or chewing gum and shiitake, with the following characteristics:

(a) Amino nitrogen: 0.8-1.10 g (%);

(b) Flavonoids: 100.0-1400.0 mg; And

(c) Antioxidant activity: 50-80%.

In the present invention, the matters related to the soy sauce are common to the soy sauce making method, so that description thereof will be omitted in order to prevent the present invention from being excessively complicated.

The features and advantages of the present invention are summarized as follows:

(a) The present invention relates to a method for producing soy sauce comprising the step of fermenting soy sauce at a temperature of 10-40 DEG C for 1-1000 days, including Gastrodia elata, Lentinula edodes or Shiitake mushroom, ≪ / RTI >

(b) The soy sauce prepared by the method of the present invention is excellent in antioxidative effect and exhibits the effect of improving diabetes and hypertension, but has excellent sensuality.

(c) Chunma, shiitake, or chitosan and mushroom contained in soy sauce prepared by the method of the present invention can be used as a seasoning after being subjected to a dry pulverization process. As in the case of soy sauce prepared by the above method, It is very excellent, and it can provide excellent sensuality when used in roasting or stew.

FIG. 1 is a schematic view showing a process for producing soy sauce and seasoning powder.
Fig. 2 shows the result of measurement of salinity change of control (Control).
Fig. 3 shows the measurement result of the salinity change of a few fields.
Fig. 4 shows the measurement results of salinity change of mushroom seasoning powder.
Fig. 5 shows the measurement results of salinity change of the medicinal seasoning powder.
Fig. 6 shows the results of measurement of the total sugar change in the control.
Fig. 7 shows a result of measurement of total sugar change per unit area.
Fig. 8 shows the measurement result of total sugar change of mushroom seasoning powder.
Fig. 9 shows the result of measurement of total sugar change in the medicinal seasoning powder.
Fig. 10 shows the results of the measurement of the change in reducing sugar in the control (Control).
Fig. 11 shows the result of measurement of the change in reducing sugar per unit length.
Fig. 12 shows the measurement result of reducing sugar change of mushroom seasoning powder.
13 shows the result of measurement of the change in reducing sugar of the medicinal seasoning powder.
14 shows the results of measurement of amino nitrogen change in the control (Control).
Fig. 15 shows the results of measuring the aminotransparency change of a few fields.
FIG. 16 shows the results of measurement of amino nitrogen change of mushroom seasoning powder.
Fig. 17 shows the results of measurement of amino acid nitrogen change of the medicinal seasoning powder.
18 shows the results of measurement of polyphenol change in a control (Control).
Fig. 19 shows a result of measuring a polyphenol change in a few sheets.
20 shows the result of measuring polyphenol change of mushroom seasoning powder.
Fig. 21 shows the result of measuring the polyphenol change of the medicinal seasoning powder.
22 shows the results of measurement of polyphenol change in a control (Control).
Fig. 23 shows the results of measuring the polyphenol change in a few fields.
24 shows the result of measuring polyphenol change of mushroom seasoning powder.
25 shows the result of measuring polyphenol change of the medicinal seasoning powder.
26 shows the results of measurement of antioxidative activity (DPPH) change of control (Control).
Figure 27 shows the results of measuring a slight change in antioxidative activity (DPPH).
28 shows the result of measuring the antioxidative activity (DPPH) change of mushroom seasoning powder.
FIG. 29 shows the results of measuring the antioxidative activity (DPPH) change of the medicinal seasoning powder.
30 shows the results of the sensory evaluation in a slightly longer time.
Fig. 31 shows the results of sensory evaluation of seaweed soup using a small intestine.
32 shows the sensory evaluation results of the mushroom seasoning powder.
Figure 33 shows the sensory evaluation results of roasted mushroom seasoning powder.
Fig. 34 shows the result of sensory evaluation of the medicinal seasoning powder.
35 shows the results of sensory evaluation of roast using a medicinal seasoning powder.
36 shows a whole process for producing soy sauce and powder according to the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Manufacturing Example: Soy sauce manufacturing method including chewing gum and shiitake

Soy sauce was used for the traditional soy sauce dipped in traditional soy sauce for 6 months or more. The shiitake mushroom was dried at 60 ° C for 1 day. And powdered to prepare a sample. The soy sauce, the upper slices and the dried chestnut were sterilized by Auto clave (121 ° C, 30 minutes) and allowed to cool to room temperature. In treatments 1, 1 g of liver slices were mixed with 50 g of high - grade slices, 2 g of treatments were mixed with 1 g of chimpanzee 100 g, and 3 g of soy sauce 1 g. After mixing for 30 days, samples were collected for 5, 10, 15, 20, 25 and 30 days. The shiitake mushroom and the chimpanzee were chilled and dried at 60 ℃ for 48 h.

Experiment result

Experimental Example 1: Salt (salinity) measurement

The changes of soy sauce salt change for 30 days after the addition of shiitake mushroom and Chunma were 16.93 ~ 18.02% in mushroom soybean (MK) compared to 16.44% in traditional soy sauce (TK) 17.47% and GMK of 16.33 ~ 16.71%, respectively. There was no significant difference in the amount of salt in the experimental group. The salt content of mushroom seasoning powder and medicinal seasoning powder is 40%, which is significantly lower than 69.4% of that of sun salt, and the salt content is similar to that of commercial seasoning. (See FIGS. 2 to 5).

Experimental Example  2: Total measurement

The total sugar content of GK, MK and GMK were higher than that of TK, whereas in the mushroom seasoned powder, And the content of GS powder was relatively high in the seasoning powder. The higher total sugar content of the medicinal seasoning powder is believed that the sugar remains in the medicinal product due to aging for 30 days (refer to FIG. 6 to FIG. 9).

Experimental Example 3: Reducing sugar measurement

Reducing sugar is a kind of sugars that form aldehyde or ketone in basic solution. Fructose, glucose, and glyceraldehyde are produced by amylase produced by microorganisms during fermentation of soy sauce. Reducing sugars of GK and GMK were higher than those of traditional soy sauce (TK) in some fields. Both GM mushroom powder (GM) and GMS powder (GMS) were relatively high. This is because it is possible to use as a seasoning material because a large amount of reducing sugar remains in the seasoning powder of medicinal plant, and the amount of reducing sugar is increased by the addition of sugar in commercial seasoning (refer to FIG. 10 to FIG. 13).

Experimental Example  4 : Amino nitrogen  Measure

Amino nitrogen is produced by high amount of low molecular weight peptide and amino acid as the amount of soybeans used as substrate is high and protease activity is high. It is an indicator of the degree of aging and quality of preservation period of soy sauce. Soy sauce with high amino nitrogen content has been evaluated as good in component and sensory properties. In this experiment, the changes of aminotranspeptive nitrogen were slightly changed according to the period of fermentation and the number of fermented soy sauce (GMK) was decreased after 20 days, And 25 days for mushroom soy sauce (MK). In the mushroom seasoning powder, the mushroom powder (M) is higher than the mushroom powder (GM), and the amino-nitrogen content of the mushroom-derived mushroom powder is increased (see FIGS. 14 to 17).

Experimental Example  5: Polyphenol measurement

Phenolic compounds derived from plants are substances that inhibit the oxidation of lipids. They are simple phenols, phenolic acids, and flavonoids, and have been reported to have antibacterial, antiallergic, antioxidant, and anti-cancer effects. The total polyphenol content of GK increased after 15 days and the highest value was 91.14 mg at 25 days. Mushroom powder (M) was increased three times in mushroom seasoning powder and GM mushroom powder was increased rapidly after 20 days to 5 times. It is considered that the polyphenol content of the medicinal seasoning powder is increased up to 9 times as the period is increased than that of the early stage, so that the remaining amount of the polyphenol in the chemotherapeutic agent is high (see FIGS. 18 to 21).

Experimental Example  6: Measurement of flavonoids

Total flavonoid also increased rapidly after 15 days in GK, and it was the highest as 404.44 mg on 25th day. In the mushroom seasoning powder, the amount of GM mushroom powder (GM) was high as 804.44 mg in 30 days. It is most suitable when the flavonoid content of medicinal seasoning powder is more than 1000 mg and the aging period is 20 days. Since the content of the flavonoid is higher than that of soy sauce and the soy sauce has a flavonoid content after 15 days, (See Figs. 22 to 25).

Experimental Example  7: Antioxidant activity DPPH ) Measure

The antioxidative activity in a few fields was increased with the addition of mushroom, and the same results were obtained in the mushroom seasoning powder, and the antioxidative activity was increased from mushroom-derived (see FIG. 26 to FIG. 29).

Sensory evaluation (n = 15, Aging 20 days , 9 point scale)

Sensory Evaluation Results 1: A few chapters  Sensory evaluation

In some fields, GK showed the highest sensory qualities in overall taste, taste and color except flavor, and showed similar pattern when applied to seaweed soup. In addition, both mushroom soy sauce (MK) and GMM soy sauce (GMK) showed higher preference than traditional soy sauce (TK), suggesting that the richness and sweetness of shiitake mushrooms and sweet potatoes were effective in reducing the salty taste of traditional soy sauce See Table 1 and Fig. 30, and Table 2 and Fig. 31 below).

A few sheets Sensory attribute Total accept Flavor Salty Sweet Bitter Color TK 3.7 4.2 4.9 4.1 3.8 3.1 MK 5.1 4.4 4.9 4.3 4.6 4.4 GK 5.7 3.9 5.9 4.8 4.7 6.9 GMK 3.9 3.4 4.6 3.7 4.3 4.7

seaweed soup Total accept Flavor Salty Sweet Bitter Color TK 3.6 5.7 5.1 4.6 3.4 3.7 MK 4.8 5.3 4.8 5.0 3.6 3.7 GK 5.0 6.1 5.0 5.0 3.9 3.8 GMK 4.2 4.9 4.8 4.6 3.7 3.7

Sensory evaluation result 2: Mushroom seasoning powder  Sensory evaluation

In the case of mushroom seasoning powder, the commercially available seasoning A was the best, and the same results were obtained when the pomace root was substituted for the salt source (see Table 3 and FIG. 32, see Table 4 and FIG.

mushroom
seasoning Sensory attribute Total accept Flavor Salty acridity Bitter Color Sun salt 4.5 4.6 5.3 4.4 4.4 4.7 Company A 6.3 5.9 5.7 4.7 4.8 6.6 Company B 5.2 5.4 4.6 4.5 4.2 6.1 M 4.9 4.7 4.9 5.1 4.4 5.3 GM 4.5 5.2 5.4 4.5 4.4 5.7

Grill Sensory attribute Total accept Flavor Salty acridity Bitter Color Sun salt 4.5 4.6 5.3 4.4 4.4 4.7 Company A 6.2 4.9 5.9 4.9 4.5 5.4 Company B 6.0 6.2 5.2 4.7 4.4 5.1 M 5.6 4.2 5.5 4.5 4.7 4.1 GM 5.5 4.4 5.3 5.2 4.4 5.4

Sensory Evaluation Result 3: Medicinal seasoning powder  Sensory evaluation

The preference of the commercial seasoning A company was the best in the seasoning powder of medicinal product, and the GS powder was the best when applied to the pork roast. This was because the total sugar and reducing sugar increased and the flavor was affected (See Table 5 and Fig. 34 below, and Table 6 and Fig. 35 below).

Medicinal
seasoning Sensory attribute Total accept Flavor Salty acridity Bitter Color Sun salt 4.5 4.6 5.3 4.4 4.4 4.7 Company A 6.3 5.9 5.7 4.7 4.8 6.6 Company B 5.2 5.4 4.6 4.5 4.2 6.1 GS 4.1 3.7 5.5 4.4 4.6 5.2 GMS 4.0 3.6 4.6 4.9 4.5 5.0

Grill Sensory attribute Total accept Flavor Salty acridity Bitter Color Sun salt 4.5 4.6 5.3 4.4 4.4 4.7 Company A 6.2 4.9 5.9 4.9 4.5 5.4 Company B 6.0 6.2 5.2 4.7 4.4 5.1 GS 7.2 6.2 6.4 5.1 5.6 6.1 GMS 5.1 4.1 5.7 4.6 5.4 5.0

Claims (12)

The method of claim 1, wherein the soy sauce is fermented at a temperature of 10-40 DEG C for 1-1000 days, including Gastrodia elata or Lentinula edodes in a soy sauce, Dried and crushed powder after separating mushrooms.
The method according to claim 1,
The soy sauce is selected from the group comprising Korean soy sauce, Japanese soy sauce, fish sauce, soy sauce, medium sauce, diluted soy sauce, conventional soy sauce, brewed soy sauce, amino acid soy sauce, tamara sauce, Java soy sauce, ≪ / RTI >
3. The method of claim 2,
Wherein the liver is a conventional liver.
The method according to claim 1,
Wherein the soy sauce, the chewing gum or the mushroom are subjected to a sterilization process using an autoclave.
The method according to claim 1,
Wherein said chamois or mushroom is dried at 30-80 DEG C for 1-10 days.
The method according to claim 1,
Characterized in that said churn comprises 50-150 g relative to 1 L of said soy sauce.
The method according to claim 1,
Wherein the shiitake contains 20-70 g based on 1 L of the soy sauce.
The method according to claim 1,
Wherein said horsetail and mushroom comprise 50-150 g of said horse chestnut and 20-70 g of said mushroom in comparison to 1 L of said soy sauce.


delete The method according to claim 1,
Wherein the drying is performed at a temperature of 30-80 DEG C for 1-10 days.





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