KR101534915B1 - Eriocheir sinensis in soy sauce containing mulberry leaves active ingredient and manufacturing method thereof - Google Patents

Abstract

More specifically, the present invention relates to a method for producing a mugwort-containing active ingredient, comprising the steps of immersing in a soy sauce mixture solution containing mulberry leaf extract, , The mulberry leaves, the fermented broth, the pear, the onion, the pepper, the onion and the onion are put together and heated, and the prawn is cooked to make the seasoning liquid. The prawns containing the mulberry leaf active ingredient prepared by aging the prawn, And a manufacturing method thereof.
According to the present invention, there is provided a method for preparing a mugwort containing an effective ingredient of mulberry leaf and a method for producing the mugwort, which comprises the step of adding a fermentation broth to a soy sauce, By mixing the mulberry leaves, the active ingredient of mulberry leaves and the original flavor and aroma of mulberry leaves are added to produce the sweet potatoes with improved flavor, and nutritional ingredients of sea crab can be taken together. In addition, according to the present invention, there is another advantage in that the mango leaf active ingredient contains the mulberry leaf active ingredient and the preparation method thereof, which does not cause the formation of glassy crystals upon aging of the pine needles, and tastes and aromas are favorable.

Description

[0001] The present invention relates to a method for producing a mulberry leaf active ingredient,

More specifically, the present invention relates to a method for producing a mugwort-containing active ingredient, comprising the steps of immersing in a soy sauce mixture solution containing mulberry leaf extract, , The mulberry leaves, the fermented broth, the pear, the onion, the pepper, the onion and the onion are put together and heated, and the prawn is cooked to make the seasoning liquid. The prawns containing the mulberry leaf active ingredient prepared by aging the prawn, And a manufacturing method thereof.

Generally, crab crab is a crab with rock crab which is distributed in Korea and some countries in China and Europe. In Korea, crab crab caught in the Seomjin River and Imjin River is famous. The length of shellfish of crab is about 63mm and width is about 70mm. There are four flat, triangular projections on the forehead, and there are four pointed protrusions on the side of the carapace, including the back of the eye. The forehead is slightly convex and has an H-shaped groove. All corners of the shell are closely packed with grains. Both legs are symmetrical and have a strong thorn. The bottom of the pliers is short and wide, and there is a bundle of light hairs on the front and under the pliers. Walking legs are slender and long, and the abdomen is made up of 7 segments. There are a lot of river basins close to the sea, and they dig a hole in rice paddies or rice paddies. The food is omnivorous. It leaves the place where it lived in the autumn, goes down to the sea, and lay eggs in the following year. It is presumed that the larvae hatching in eggs grow up again to fresh water.

This kind of crab has a distinctive unique flavor and flavor, so it is positioned as a representative Korean food along with crab, and it has been shown that crab crab in fresh water has higher protein, fat, calcium, phosphorus and iron The nutritional content of crab is higher than that of crab. In addition, chitosan is abundant in crab meat, and it is known that it is good food for young children and elderly people because it contains relatively essential amino acid in protein. Especially, it lowers cholesterol level which causes adult diseases, The fact that it inhibits growth has been scientifically reported.

The crab is usually cooked with steamed or hot beans, and it is also cooked in a crab pot made by pouring soy sauce from a fresh crab and aging it for long-term storage.

Korean Patent Laid-Open No. 10-2012-0041824 discloses a method for preparing a crab crab and a method of preparing the crab crab, and Korean Patent No. 1060228 discloses a method for immersing crab crab in a soy sauce, Korean Patent Laid-Open Publication No. 10-2004-0032704 discloses a method for preparing sweet potato charcoal, but the problem that glass crystals are generated when the crab is soaked in soy sauce is still remained.

On the other hand, it has been found that mulberry leaves, widely known to be effective for diabetes, are effective not only for various diseases such as hypertension and arteriosclerosis but also for the release of heavy metals in the body, acceleration of diuretic, have. Mulberry leaves have various effects because they contain various functional ingredients. Mulberry leaves have been analyzed to contain more than 50 kinds of various minerals. Among them, especially mulberry leaves, calcium, potassium, iron and has been found to be very high content, such as methionine (Methionine) and alanine (Alanine) is a rich component of the 24 amino acids, Respectively.

In addition, it forms bones in mulberry leaves, contains glutamine which coagulates blood together with calcium, aspartic acid and arginine which eliminate hangover, and is obtained when hydrolyzing protein, It is also known to contain Serine to prevent dementia and Glutathione, an antioxidant that protects cells from aging.

In order to utilize the functional effect of such mulberry leaves, a number of techniques using this material have already been disclosed. For example, in connection with mulberry leaf tea, Korean Patent Laid-Open Nos. 10-2000-0055880, Korean Patent Registration Nos. 0506167 and 1223746, etc., Korean Patent Registration No. 0944116 discloses a mulberry leaf drink and a preparation method thereof Korean Patent No. 0970977 discloses a mulberry leaf pickle and a method for producing the same. However, there has been no specific suggestion for a mulberry leaf which is able to ingest a useful ingredient contained in mulberry leaves by adding mulberry leaves when preparing the oak .

The present invention has been made to solve the above-mentioned problems and provide a necessary technique,

It is an object of the present invention to provide a ganoderma containing a mulberry leaf active ingredient which does not cause free crystallization when the seaweed is immersed in soy sauce by adding a fermented liquid of ganoderma lucidum to the soy sauce used in the manufacturing process of ganoderma, and a method for producing the ganoderma.

Another object of the present invention is to provide a mango leaf active ingredient containing a mulberry leaf extract and a mulberry leaf active ingredient capable of ingesting a nutritional ingredient of a sea urchin together with a useful effect possessed by the mulberry leaf.

The method for preparing a Japanese oak crab containing mulberry leaf active ingredient according to the present invention comprises: Preparing soy sauce mixture by adding mulberry leaf extract to soy sauce; A primary fermentation step of immersing the fish prepared in advance in the soy sauce mixture solution and aging; A soy sauce mixture liquid separation step of separating only the aged soy sauce mixture obtained through the first aging step into separate containers; Preparing yeast seasoning liquid by adding mulberry leaf, plum fermentation broth, pear, red pepper, onion and onion to the separated soybean mixed solution, heating and cooling to prepare a seasoning liquid; And a second aging step of aging the prepared goat seasoning solution by adding freshly aged crab to the prepared goat seasoning solution.

At this time, in the step of preparing the soy sauce mixture, it is preferable to make a soy sauce mixture by mixing 2 to 4 parts by weight of the mulberry leaf extract with respect to 100 parts by weight of the soy sauce. If the amount of the mulberry leaf extract is less than 2 parts by weight, Is too low, and if it is more than 4 parts by weight, the bitter taste of the mulberry leaves may be felt in the soy sauce mixture.

The mulberry leaf extract is obtained by mixing 500 to 560 parts by weight of water with respect to 100 parts by weight of mulberry leaves, extracting the mixture by hot water extraction at 80 to 95 ° C for 2 to 3 hours, and then filtering.

In addition, in the first aging step, the sea cucumbers prepared in the soy sauce mixture are immersed and firstly aged at 1 to 3 ° C for 2 to 4 days.

At this time, it is important to maintain a certain temperature, that is, 1 to 3 ° C, because the flavor of the finished crab is sensitive to temperature.

In addition, 0.4 to 0.6 parts by weight of mulberry leaves, 1.5 to 2.5 parts by weight of a fermentation broth, 0.5 to 1.5 parts by weight of pears, 0.4 to 0.6 parts by weight of red pepper, 0.4 to 0.6 parts by weight of pork, 0.6 part by weight and 0.4 to 0.6 part by weight of onion are mixed to prepare a goose seasoning solution.

At this time, the mulberry leaves are not mixed with water and extracted with hot water, but the collected mulberry leaves are washed with water.

Generally, the fermented liquid of the plum is the remained liquid after mixing the washed plum and sugar, aging at room temperature for a predetermined period, and then extracting the plum. Plum contains various organic acids including citric acid, malic acid, tartaric acid, succinic acid, pectin, various minerals including tannin, and a lot of beneficial nutrients. Among them, citric acid is soft and increases the flavor, has a function to prevent vitamin destruction, has a detoxifying action and strong sterilizing action to prevent deterioration and corruption of the crab, thereby greatly improving the preservability. In addition, the rich citric acid immerses the crab in the soy sauce, so that natural crystallization is not generated when it is aged.

When the amount of the fermentation broth is less than 1.5 parts by weight, the content of the fermentation broth is low and the amount of the fermentation broth of the fermentation broth is less than 2.5 parts by weight, If the amount is more than 50 parts by weight, the sour taste and bitter taste of the fermented liquor are strong, and the preference of the fermented liquor is decreased.

In the second aging step, the first aged fish crab is put back into the seasoning seasoning solution, and the aged second aged at 1 to 3 ° C for 7 to 14 days.

At this time, if the second aging period is less than 7 days, the richness and the effective ingredient of the mulberry leaves do not sufficiently penetrate into the berries. If the berries are over 14 days, the berries of the berries become thinner, .

Another aspect of the present invention is that the mugwort containing the mulberry leaf active ingredient is produced by any one of the above-mentioned production methods.

According to the present invention, there is an advantage that the mugwort containing the mulberry leaf active ingredient and the method for producing the mugwort active ingredient are free of glass crystals when the mugwort is immersed in the soy sauce and aged by adding the fermented liquor to the soy sauce.

In addition, according to the present invention, it is possible to manufacture a Japanese oak crab containing mulberry leaf active ingredient and a preparation method thereof by preparing the oak mushroom by mixing the mulberry leaf extract with soy sauce, and adding flavor and flavor to the mulberry leaf, And there are other advantages of being able to consume nutritional components of crab meat together.

In addition, according to the present invention, there is still another advantage that the seedlings containing the mulberry leaf active ingredient and the method for producing the same are free of glass crystals during aging of the crabgrass, and favorable for both male and female.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing an entire process for producing a mugwort containing a mulberry leaf active ingredient according to the present invention. FIG.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing an entire process for producing a mugwort containing a mulberry leaf active ingredient according to the present invention. FIG.

In the preparation stage (S100), the crab was soaked in clean water, and the fish was grasped while changing the water for 2 to 3 days. Then, the fish was rubbed with running water to remove foreign matter and cleaned.

In the step (S200) of preparing a soy sauce mixture, 3 parts by weight of mulberry leaf extract was mixed with 100 parts by weight of soy sauce to prepare a soy sauce mixture.

The mulberry leaf extract was mixed with 100 parts by weight of water of mulberry leaf at a ratio of 500 parts by weight, followed by hot water extraction for 3 hours and then filtration.

In the first aging step (S300), the ready-to-wash seaweed prepared in advance was immersed in the soy sauce mixture solution and aged for 1 day at 1-3 ° C for 3 days so that the soy sauce mixture was fully absorbed into the inside of the crab.

In the step of separating the soybean mixed liquor (S400), only the aged soybean liquor mixed in the first aging step was poured into a separate container.

0.5 parts by weight of mulberry leaf, 2 parts by weight of the fermentation broth, 1 part by weight of pear, 0.5 part by weight of red pepper, 0.5 part by weight of par, and 0.5 part by weight of onion were added to 100 parts by weight of the separated soybean mixture solution Mixed and boiled. This was cooled to about 50 to 60 ° C to make seasonings.

The plum fermentation broth was prepared by mixing plums and sugar at a weight ratio of 1: 1 and aged for 100 days. After filtering the plums, the remaining filtrate was collected separately and used as a liquid phase.

In the second aging step (S600), the first aged crab was added to the prepared seasoned goat juice, and the second aged at 1 to 3 ° C for 10 days to complete the mugwort containing the mulberry leaf active ingredient.

In order to compare with the mugwort containing the mulberry leaf active ingredient according to the present invention, the oak mushroom was prepared in the same manner as in Example 1 except that the mulberry leaf extract and the plum fermentation broth were not added to the soy sauce.

In order to examine the effect of the mugwort effective ingredient containing mulberry leaf active ingredient according to the present invention, the taste and smell of the crab jelly were examined by comparing Example 1 according to the present invention and Example 2 according to the conventional method for producing the oval jelly.

A panel for sensory testing was selected by randomly selecting 30 adult men and women aged 20 to 60 years old. Each item was evaluated using a 10 - point scale method. The results are summarized in Table 1 below.

division Glass crystal formation flavor smell Comprehensive likelihood Example 1 × 9.2 8.8 9.0 Example 2 ○ 8.4 8.5 8.4

As shown in Table 1, no glassy crystals were produced in the mugwort containing the mulberry leaf active ingredient prepared according to Example 1, but it was confirmed that free crystals were produced in the common mugwort produced by the conventional method. Also, the evaluation of the flavor and odor items of the prepared prawns showed higher scores for the mugwort containing the mulberry leaf active ingredient according to the present invention. Specifically, the flavor and flavor of the mugwort-containing active ingredient according to the present invention was improved and the flavor was improved due to a unique flavor oozed from the mulberry leaves, Were evaluated as normal in the evaluation of smell and taste. Therefore, in general, the mugwort containing the mulberry leaf active ingredient according to the present invention was evaluated to be superior to the conventional mugwort.

Claims (7)

Preparing the fish for catching and washing the crabs;
Preparing soy sauce mixture by adding mulberry leaf extract to soy sauce;
A primary fermentation step of immersing the fish prepared in advance in the soy sauce mixture solution and aging;
A soy sauce mixture liquid separation step of separating only the aged soy sauce mixture obtained through the first aging step into separate containers;
Preparing yeast seasoning liquid by adding mulberry leaf, plum fermentation broth, pear, red pepper, onion and onion to the separated soybean mixed solution, heating and cooling to prepare a seasoning liquid; And
And a second aging step of adding the first aged crab to the prepared goat seasoning solution and aging the aged crab seasoning solution.
The method according to claim 1,
Wherein the mulberry leaf extract is mixed in an amount of 2 to 4 parts by weight based on 100 parts by weight of the soy sauce mixture to produce a soy sauce mixture.
The method according to claim 1,
Wherein the mulberry leaf extract is obtained by mixing 500 to 560 parts by weight of water with respect to 100 parts by weight of mulberry leaves and extracting the mixture by hot water extraction at a temperature of 80 to 95 ° C for 2 to 3 hours and then filtering the mulberry leaf extract. Gt;
The method according to claim 1,
Wherein the first fermentation step is to immerse the fish prepared in the soy sauce mixture and first aging at 1 to 3 ° C for 2 to 4 days.
The method according to claim 1,
0.4 to 0.6 parts by weight of mulberry leaf, 1.5 to 2.5 parts by weight of plum fermentation broth, 0.5 to 1.5 parts by weight of pear, 0.4 to 0.6 part by weight of red pepper, 0.4 to 0.6 part by weight of pork And 0.4 to 0.6 parts by weight of onion, respectively, to prepare a goose seasoning liquid.
The method according to claim 1,
Wherein in the second aging step, the first aged fish crab is put back into the seasoning seasoning solution and then aged at 1 to 3 ° C for 7 to 14 days for secondary aging.
A miso containing a mulberry leaf active ingredient, which is produced by the method of any one of claims 1 to 6.

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