KR102147881B1 - Manufacturing method of functional ginseng soy sauce fused with zinc and selenium - Google Patents

Abstract

The present invention provides a method for manufacturing a functional ginseng soy sauce capable of maintaining basic taste of a soy sauce even though ginseng, zinc, and selenium are added to be consumed through a daily diet. Provided is the method for manufacturing a ginseng soy sauce comprising: a fermenting step of fermenting a soybean meju; a molding step of generating soybean fermented powder by crushing the fermented soybean meju and manufacturing a meju molded product with a mixture of the soybean fermented powder, ginseng powder, the selenium, the zinc, and water extracted from a plant; an aging step of immersing the meju molded product in a mixed solution of salt and the water and aging the same; and a commercializing step of separating the meju molded product from the mixed solution and making the soy sauce with a remaining mixed solution. The present invention maintains original nature and taste of the soy sauce even though the ginseng for improving immunity is used to manufacture the soy sauce, and allows a consumer to naturally eat a recommended daily amount of the selenium and the zinc by eating food cooked with the soy sauce.

Description

Manufacturing method of functional ginseng soy sauce in which zinc and selenium are fused so that zinc and selenium can be consumed {MANUFACTURING METHOD OF FUNCTIONAL GINSENG SOY SAUCE FUSED WITH ZINC AND SELENIUM}

The present invention relates to a method for preparing functional ginseng soy sauce using ginseng, zinc, and selenium. More specifically, ginseng, zinc, and selenium are added so that ginseng, zinc, and selenium can be consumed through daily diet. It relates to a method of manufacturing functional ginseng soy sauce that can maintain basic taste.

Soy sauce is used in Korea, China and Japan, contains about 25% salt, and has a unique taste mainly made of amino acids. Soy sauce has been an important seasoning for diet, as it has been said that the taste of soy sauce must be good.

There are two types of soy sauce, conventional and improved. Traditional is a method of making at home. Conventionally, meju is pickled with soybeans and fermented naturally around December, and then soaked in saline in February to April and aged for 1-2 months. After that, the soy sauce is added to the soy sauce to adjust the taste and moisture. Since conventional soybeans are hydrolyzed by various kinds of bacteria and fungi, the taste of soy sauce was not very good because substances with bad taste and smell were produced as excrement.

However, in recent years, due to the development of microbiology, it is difficult to cultivate yeast fungi isolated from yellow grains, which have a strong ability to hydrolyze proteins and starches, and to inoculate and ferment the soybeans made of these yeasts. It is commercialized and sold on the market. If soy sauce is immersed in the same way as the conventional meju with this improved meju, it becomes a quality soy sauce with a pure sweet taste. Such improved soy sauce contains amino acids, maltose, glucose, etc. produced by yellow grain, as well as alcohol and lactic acid produced by yeast and lactic acid bacteria, so it has a good flavor.

In addition, the salt concentration of soy sauce is usually 18-20%, and the brown color of the soy sauce is due to melanin and melanoidin, which are decomposition products of amino acids, and some commercially available products that are fast soy sauce are colored with caramel (starch syrup).

In addition, the smell of soy sauce is a mixture of alcohol, ketone, aldehyde, volatile acid, ester, phenol, and the like, and the unique taste of soy sauce is from β-methyl mercaptopropyl alcohol.

On the other hand, brewed soy sauce takes a long time to produce products, and recently, the raw material is hydrolyzed with hydrochloric acid to produce amino acids, then seasoned with salt and chemicals that give the color, taste, and aroma of conventional soy sauce are added. It manufactures and sells amino acid soy sauce.

Recently, as consumers' interest in health and nutrition as well as taste and flavor has increased, various subsidiary materials such as figs, green tea, apples, peach mushrooms and matsutake mushrooms, which were not used as materials for traditional soy sauces, have been added to soy sauces. There is a trend that the method of use is being developed.

On the other hand, selenium is an essential mineral for our body and exists in trace amounts in foods, but as an antioxidant for regulating the immune system and preventing aging, selenium has been known as an excellent nutrient for anti-aging, anti-cancer effect, and cardiovascular disease prevention. In 1975, it was discovered that selenium is the active ingredient of glutathione peroxidase, an important antioxidant enzyme that can neutralize free radicals that promote aging in the human body, and that it has an antioxidant function nearly 2000 times higher than that of vitamin E. . Eventually, selenium was officially recognized in 1978 by the World Health Organization (WHO) and the United Nations Food and Agriculture Organization (FAO) as an essential nutrient that humans must consume. Subsequently, in 1978, the World Health Organization (WHO) recognized selenium as an essential nutrient, and set 50-200㎛ as the recommended daily amount.

In addition, lack of selenium can lead to heart disease, arthritis, and Keshan disease, and excessive consumption can lead to digestive problems, skin diseases, liver function and nervous system abnormalities. Therefore, when selenium is added in the foods we consume, it is necessary to accurately control the content of selenium.

Korean Patent Registration No. 10-1213537 (announced on Dec. 18, 2012) Republic of Korea Patent Publication No. 10-2003-0074557 (published on September 19, 2003) Korean Patent Registration No. 10-1246450 (announced on March 21, 2013) Korean Patent Registration No. 10-1256730 (announced on April 19, 2013)

Accordingly, the object of the present invention is to maintain the characteristic properties and taste of soy sauce even if ginseng, zinc, and selenium are added, and to consume zinc and selenium that are insufficient in the human body by simply ingesting various foods using soy sauce. It is to provide a method of manufacturing functional ginseng soy sauce that provides an environment.

In order to achieve the object of the present invention described above, in the first embodiment of the present invention, the fermentation step of fermenting soybean meju, the fermented soybean meju is pulverized to produce soybean fermented powder, and the soybean fermented powder and ginseng powder and A molding step of preparing a meju molded product from a mixture of selenium extracted from a plant, zinc, and water, a maturation step of immersing the meju molded product in a mixture of salt and water, and separating the meju molded product from the mixed solution and making soy sauce with the remaining mixture. It provides a manufacturing method of ginseng soy sauce including the production step of making it.

In addition, in order to achieve the object of the present invention, in the second embodiment of the present invention, the fermentation step of fermenting soybean meju, the fermented soybean meju is pulverized to produce soybean fermented powder, and the soybean fermented powder and ginseng powder and A molding step of preparing a meju molded product from a mixture of water, a aging step of immersing the meju molded product in a mixture of zinc nanocolloid, selenium nanocolloid, salt, and water to mature, and separating the meju molded product from the mixture and using the remaining mixed liquid It provides a manufacturing method of ginseng soy sauce, including the step of making a product.

In addition, in order to achieve the object of the present invention, in the third embodiment of the present invention, a ginseng powder generation step of crushing selenium-containing ginseng to produce ginseng powder, a fermentation step of fermenting soybean meju, and fermented soybeans A molding step of producing a fermented soybean powder by pulverizing the meju, producing a meju molded product from a mixture of the fermented soybean powder, ginseng powder, and water, and a aging step of immersing the meju molded product in a mixture of zinc nanocolloids, salt, and water, And a commercialization step of separating the meju molded product from the mixed solution and making soy sauce from the remaining mixed solution.

According to the present invention, even if ginseng, which helps improve immunity, is used in the manufacture of soy sauce, the nature and taste of soy sauce can be maintained, and the recommended daily amount of selenium and zinc is naturally ingested only by ingesting food cooked with soy sauce. can do.

In addition, in the present invention, when food cooked based on functional ginseng soy sauce is consumed, active oxygen can be removed with strong antioxidant power and aging of skin cells can be suppressed.

In addition, the present invention can enhance immunity by strengthening the ingester's immune system, enhance sexual function, and activate reproductive function.

In addition, the present invention is involved in the growth of the eater and the formation of a tissue skeleton, and neutralizes heavy metals such as prothium and strontium that secrete radioactivity in the human body and discharges it out of the human body, and can suppress cancer cells.

In addition, the present invention can enhance the liver function of the ingester and help improve adult diseases such as high blood pressure, diabetes, and obesity.

1 is a flowchart illustrating a method of manufacturing ginseng soy sauce according to a first embodiment of the present invention.
2 is a flowchart illustrating a method of manufacturing ginseng soy sauce according to the second embodiment of the present invention.
3 is a flowchart illustrating a method of manufacturing ginseng soy sauce according to a third embodiment of the present invention.
4 is a flow chart illustrating a method of manufacturing ginseng soy sauce according to a fourth embodiment of the present invention.
5 is a flowchart illustrating a method of manufacturing ginseng soy sauce according to a fifth embodiment of the present invention.
6 is a flowchart illustrating a method of manufacturing ginseng soy sauce according to a sixth embodiment of the present invention.

Hereinafter, referring to the accompanying drawings, a method of manufacturing functional ginseng soy sauce in which zinc and selenium are fused so that zinc and selenium can be ingested according to preferred embodiments of the present invention (hereinafter, abbreviated as'the manufacturing method of functional ginseng soy sauce' ) Will be described in detail.

1 is a flowchart illustrating a method of manufacturing ginseng soy sauce according to a first embodiment of the present invention.

Referring to Figure 1, the method of manufacturing a functional ginseng soy sauce according to the present invention is a fermentation step (S100) of fermenting soybean meju, and a meju-formed product of a mixture of fermented soybean powder produced from fermented soybean meju and ginseng powder and water The molding step (S200), the aging step of aging the meju molded product by immersing it in a mixture of salt and water (S300), and a commercialization step (S400) of separating the meju molded product from the mixed liquid to make soy sauce. At this time, the manufacturing method of functional ginseng soy sauce is to add selenium and zinc in either the molding step (S200) or the aging step (S300), or separate selenium and zinc in the molding step (S200) and the aging step (S300). Add.

These selenium (selenium) provides effects such as anti-aging, fatigue recovery, cancer prevention, skin improvement, immunity enhancement, release of radioactive substances, heavy metal detoxification, and improvement of chronic diseases.

In addition, zinc provides effects such as enhancing sexual function, healing wounds and inflammation, promoting insulin secretion, promoting tissue formation, and promoting growth and development.

Hereinafter, each component will be described in more detail with reference to the drawings.

2 is a flowchart illustrating a method of manufacturing soy sauce according to a second embodiment of the present invention. Referring to FIG. 2, the method of manufacturing functional ginseng soy sauce according to the present invention may further include a bamboo shoot pretreatment step (S50) before the fermentation step (S100).

The bamboo shoot pre-treatment step (S50) is a step of processing bamboo shoots so that they can be used in a later process, and pre-treatment is performed to use the bamboo shoots by dividing them into skin powder and cob powder, or pre-treatment to use bamboo shoots as a whole.

As an exemplary embodiment, the pretreatment step (S50) of bamboo shoots according to the present invention is a step of producing skin powder and inner stalk powder by trimming bamboo shoots, a separation process of separating the bamboo shoots into bamboo shoots and bamboo shoots, and the bamboo shoots and bamboo shoots It includes a drying process of drying the cob in a hot air dryer at 40-50℃ for 18-30 hours, and a pulverizing process of pulverizing the dried bamboo shoots and bamboo shoots, respectively, to produce skin powder and cob powder.

In another embodiment, the bamboo shoot pretreatment step (S50) according to the present invention is a step of drying the washed bamboo shoots, heating them to low temperature, and pulverizing them to produce bamboo shoot powder, and the washed bamboo shoots are subjected to a hot air dryer at 40 to 50°C. A drying process of drying for 30 hours, a heating process of removing the astringent taste and bitter taste contained in the bamboo shoots by heating the bamboo shoots dried through the drying process at 40 to 80°C, and crushing the heated bamboo shoots through the heating process. It includes a crushing process to produce bamboo shoot powder.

Since these bamboo shoots contain special ingredients such as choline and betaine, they are excellent in preventing fatty liver as well as relieving hangovers. Made of plant fiber, it relieves hypertension and constipation diuresis, inhibits and stabilizes cholesterol levels. , Jinhae, antipyretic, blood purification is effective.

In addition, bamboo shoots belong to the vegetable group among the five basic food groups, and are one of the low-calorie foods with high protein content and much higher fiber than grains and meats. In addition, the fiber of bamboo shoots prevents constipation through smooth bowel movement, prevents hemorrhoids and colon cancer, and lowers the absorption of cholesterol, helping to prevent and treat adult diseases such as diabetes and heart disease.

However, although the bamboo shoots surrounding the bamboo shoots occupy a relatively larger amount than the amount of the stalks, they are not used in general foods because they contain ingredients such as tannin to express bitter taste.

The method for producing functional ginseng soy sauce according to the present invention may further include a plant-derived selenium production step before the silver fermentation step (S100).

The selenium generation step is a step of converting inorganic selenium to organic selenium through a plant, and includes an inorganic selenium injection process, a culture process, and a vegetable selenium extraction process. In general, inorganic selenium can be said to be much more effective than organic selenium in antioxidant, immune and cancer prevention effects, but it is difficult to safely consume due to its unique toxicity.

Plants used to convert inorganic selenium into organic selenium include rice such as brown rice, mushrooms, brazil nuts, leeks, blueberries, broccoli, khorasan wheat, quinoa, and amaranth. However, it is preferable to use mushrooms or rice and mushrooms.

The inorganic selenium injection process is a process of inoculating inorganic selenium into plants, and it is preferable to inoculate inorganic selenium at a concentration of 5ppm to 100ppm into plants such as rice or mushrooms through a syringe. At this time, if the concentration of inorganic selenium inoculated into the plant is less than 5 ppm, there may be a problem that the amount of organic selenium extracted from the cultured plant is not increased compared to the organic selenium contained in the plant itself. In addition, when the concentration of inorganic selenium inoculated to a plant exceeds 100 ppm, the amount of organic selenium produced is reduced and the growth of the plant is slowed compared to the case of inoculating an appropriate amount of inorganic selenium.

The cultivation process is a process of culturing plants such as rice or mushrooms inoculated with inorganic selenium to grow. Plants inoculated with inorganic selenium are grown smoothly by creating a culture environment suitable for growth conditions for each plant in a plant culture device such as an incubator. Induce them to do.

For example, the cultivation process may be performed at 25° C. in an incubator for 20 to 50 days when the plant inoculated with inorganic selenium is reishi mushroom.

The plant selenium extraction process is a process of extracting organic selenium from plants such as rice or mushrooms cultivated through the cultivation process, and any extraction method may be used if organic selenium can be extracted from the plant, but preferably microwave extraction method It is good practice to extract organic selenium from cultured plants.

Specifically, in the plant selenium extraction process, a mixture is produced by mixing the plant and methanol that have passed through the cultivation process, extracting the extract under predetermined conditions using microwaves, and centrifuging the extract using a centrifuge. Filter out foreign matters except for using a filtration filter.

As a specific embodiment, in the vegetable selenium extraction process according to the present invention, the plant that has passed the cultivation process is put in a container, and 40-60% methanol is added in an amount of 1.5 to 2 times (weight ratio) of the sample to produce a mixture, and then 8 to After 15 hours, the extract is extracted under predetermined conditions (30 minutes at 35°C) using microwaves, and methanol is evaporated in a natural state. Subsequently, the mixture from which methanol was evaporated was centrifuged at 3000 rpm for 10 minutes using a centrifuge, and then foreign matter was filtered out using a filtration filter.

If necessary, the plant-derived selenium generation step further includes a sterilization process of sterilizing inorganic selenium at 100 to 130° C. for 10 to 20 minutes through a sterilizer before the inorganic selenium injection process to generate selenium extracted from the plant. I can. This sterilization process prevents the growth of bacteria during the process of converting inorganic selenium to organic selenium in plants such as rice and mushrooms.

Referring to Figure 1, the method for producing a functional ginseng soy sauce according to the present invention includes a fermentation step (S100).

The fermentation step (S100) is a step of fermenting soybean meju through a fermentation process, and the soybean meju is fermented under the same conditions as conventional meju. For example, meju fermentation uses a method of tying meju with rice straw and then naturally fermenting for about 1-2 months or fermenting in a fermenter at 30°C to 35°C for 15 to 30 days.

As a specific embodiment, the fermentation step (S100) according to the present invention may consist of a soybean meju fermentation process and a bamboo shoots fermentation process.

In the soybean meju fermentation process, beans are first immersed in water, soaked sufficiently at room temperature, and then removed, and the soaked beans are put in water and heated. Then, when the beans are all boiled, wait until the beans are completely cooked and the water is gone. Finally, the soybean meju formed from boiled soybeans is naturally fermented or fermented through a fermentor.

In the process of fermenting the bamboo shoots, the bamboo shoots mixture is produced by mixing the stock powder and the carbon source, sterilizing the bamboo shoots mixture, inoculating the fermenting bacteria in the bamboo shoots mixture and fermenting them at a temperature of 25°C to 40°C for 2 to 7 days. Produces fermented bamboo shoots. At this time, if the fermentation time deviates from the reference value, the fermentation rate may be slowed and unwanted fermentation products may be generated.

In addition, as the carbon source, those known in the art may be used, and in general, oligosaccharides, lactose, glucose, fructose, sugar, molasses, dextrose, mixtures thereof, and the like will be used. These carbon sources may be added in an arbitrary range in consideration of the intended fermentation time, fermentation degree, and the like, and for example, may be added in the range of 1 part by weight to 20 parts by weight based on 100 parts by weight of the fastened powder. In addition, as the fermentation bacteria, lactic acid bacteria, yeast, and honggukgyun may be used.

When the fermentation of the bamboo shoot mixture is completed, the fermented product of the bamboo shoots is converted into a soft, viscous and mushy state as proteins and fibers that form most of the bamboo shoots are depleted. The bamboo shoot mixture is thickened to create a fermented bamboo shoot.

3 is a flowchart illustrating a method of manufacturing ginseng soy sauce according to a third exemplary embodiment of the present invention, and FIG. 4 is a flowchart illustrating a method of manufacturing ginseng soy sauce according to a fourth exemplary embodiment of the present invention.

3 and 4, the method of manufacturing functional ginseng soy sauce according to an embodiment of the present invention may further include a ginseng powder generation step (S10) before the fermentation step (S100).

The ginseng powder generation step (S10) is a step of producing ginseng powder by pulverizing selenium-containing ginseng in order to add selenium derived from a plant together with ginseng, and may include a sterilization process, a fertilization process, and a powdering process. .

The sterilization process is a process of sterilizing the inorganic selenium aqueous solution, and before supplying the inorganic selenium to ginseng, the inorganic selenium is sterilized at 100 to 130°C for 10 to 20 minutes.

The fertilization process is a process of fertilizing ginseng with an inorganic selenium aqueous solution that has passed the sterilization process at least once, preferably 1 to 4 times during cultivation so that ginseng grows, and sterilizes the roots of ginseng grown by spray culture. The inorganic selenium aqueous solution that has passed through the process is sprayed to induce the absorption of selenium. At this time, the spraying of the inorganic selenium aqueous solution proceeds through a sprayer installed in the spray culture device.

As the inorganic selenium aqueous solution, an inorganic selenium aqueous solution having a concentration of 1 ppm to 10 ppm may be used. At this time, if the concentration of the inorganic selenium aqueous solution applied to the ginseng is less than 1 ppm, there may be a problem that the amount of organic selenium contained in the cultivated ginseng is not increased. In addition, when the concentration of inorganic selenium applied to ginseng exceeds 10 ppm, a problem of slowing the growth rate of ginseng may occur.

The powdering process is to produce ginseng powder containing organic selenium by grinding ginseng grown through a fertilization process, and the grown ginseng may be ground into 300 to 500 mesh.

If necessary, the ginseng powder generation step (S10) may further include a drying process between the fertilization process and the powdering process. In this drying process, ginseng is dried to a moisture content of 5 to 10% or less in order to powder ginseng.

Referring to Figure 1, the method of manufacturing a functional ginseng soy sauce according to the present invention includes a molding step (S200).

The forming step (S200) is a step of pulverizing the soybean meju fermented through the fermentation step (S100) to produce a soybean fermented powder, and preparing a meju-formed product from a mixture of soybean fermented powder, ginseng powder, and water. It is preferable to crush the silver 600 to 700 mesh.

More specifically, in the molding step (S200), 0.05 to 0.5 parts by weight of ginseng powder and 10 to 30 parts by weight of water are mixed to form a mixture based on 100 parts by weight of fermented soybean powder, and the mixture is formed into meju to form a meju molded product. To manufacture.

If the ginseng powder is less than 0.05 parts by weight, it is difficult to show the efficacy of ginseng in the liver, and if the ginseng exceeds 0.5 parts by weight, it is uneconomical and may cause a problem that the bitter taste of ginseng is felt by the intaker.

As a first embodiment, in the molding step (S200) according to the present invention, a meju molded product is prepared from a mixture of fermented soybean powder, ginseng powder, zinc, selenium extracted from plants, and water as shown in FIG. 1. At this time, in the forming step (S200), 0.05 to 0.5 parts by weight of ginseng powder, 0.001 to 0.03 parts by weight of zinc, 0.01 to 0.1 parts by weight of selenium extracted from plants, and 10 to 30 parts by weight of water are mixed based on 100 parts by weight of the soybean fermented powder. To form a mixture.

As a second embodiment, in the forming step (S200) according to the present invention, the fermented soybean powder, ginseng powder, fermented bamboo shoots produced through the fermentation process of bamboo shoots, zinc, selenium extracted from plants, and water A meju molding is prepared from the mixture. At this time, in the forming step (S200), based on 100 parts by weight of fermented soybean powder, 0.05 to 0.5 parts by weight of ginseng powder, 0.1 to 5 parts by weight of fermented bamboo shoots, 0.001 to 0.03 parts by weight of zinc, 0.01 to 0.1 parts by weight of selenium extracted from plants Parts, and 10 to 30 parts by weight of water are mixed to form a mixture.

As a third embodiment, in the molding step (S200) according to the present invention, a meju molded product is prepared from a mixture of selenium-containing ginseng powder, soybean fermented powder, and water. At this time, in the forming step (S200), 0.05 to 0.5 parts by weight of ginseng powder and 10 to 30 parts by weight of water are mixed to produce a mixture based on 100 parts by weight of the soybean fermented powder.

As an embodiment of the fourth embodiment, in the molding step (S200) according to the present invention, as shown in FIG. 4, a mixture of ginseng powder, soybean fermentation powder, bamboo shoots fermentation produced through the bamboo shoots fermentation process, and water To manufacture. At this time, in the forming step (S200), 0.05 to 0.5 parts by weight of ginseng powder, 0.1 to 5 parts by weight of fermented bamboo shoots, and 10 to 30 parts by weight of water are mixed to produce a mixture based on 100 parts by weight of fermented soybean powder.

FIG. 5 is a flowchart illustrating a method of manufacturing ginseng soy sauce according to a fifth embodiment of the present invention, and FIG. 6 is a flowchart illustrating a method of manufacturing ginseng soy sauce according to a sixth embodiment of the present invention.

As a fifth embodiment, in the molding step (S200) according to the present invention, a meju molded product is prepared from a mixture of fermented soybean powder, ginseng powder, and water as shown in FIG. 5. At this time, in the forming step (S200), 0.05 to 0.5 parts by weight of ginseng powder and 10 to 30 parts by weight of water are mixed to produce a mixture based on 100 parts by weight of the soybean fermented powder.

As a sixth embodiment, in the molding step (S200) according to the present invention, a meju molded product is prepared from a mixture of soybean fermented powder, ginseng powder, bamboo shoots fermented product produced through the bamboo shoots fermentation process, and water. At this time, in the forming step (S200), 0.05 to 0.5 parts by weight of ginseng powder, 0.1 to 5 parts by weight of fermented bamboo shoots, and 10 to 30 parts by weight of water are mixed to produce a mixture based on 100 parts by weight of fermented soybean powder.

If necessary, in the forming step (S200), instead of the fermented bamboo shoots produced through the bamboo shoots fermentation process in the second, fourth, and sixth embodiments described above, the bamboo shoots heated through the above-described bamboo shoot pretreatment step (S50) You can also use powder. At this time, the bamboo shoot powder may be mixed with 1 to 10 parts by weight based on 100 parts by weight of the soybean fermented powder.

2 and 4, the method of manufacturing a functional ginseng soy sauce according to the present invention may further include a peel extract generation step (S250).

The skin extract generation step (S250) is performed between the bamboo shoot pretreatment step (S50) and the aging step (S300), mixing the bamboo shoots skin and fermented alcohol, and extracting the extract from the mixture of bamboo shoots and fermented alcohol under predetermined conditions. In addition, foreign substances other than the extract are filtered out using a filter to produce bamboo shoots.

The fermented alcohol is obtained by distilling crude alcohol obtained by fermenting alcohol using cereals or documents as raw materials, and the alcohol concentration of the appropriate fermented alcohol is 5 to 30%, preferably 5%. At this time, the alcohol concentration of the fermented alcohol is adjusted as an added integer, and if the content of the fermented alcohol (ie, alcohol concentration) exceeds a specified value, the extracted polyphenol content and the flavonoid content may be lowered.

More specifically, in the shell extract generation step (S250), a mixture of bamboo shoots and fermented alcohol is introduced into a vacuum low-temperature concentrated extractor, and the active ingredients of the bamboo shoots are extracted for 2 to 6 hours.

If necessary, in the step of generating the bark extract (S250), the bamboo shoots bark extract after the filtering process is completed is concentrated under reduced pressure at 50 to 60°C and 45 to 55 mbar with a rotary vacuum concentrator, and the concentrate is freeze-dried and pulverized to form powdered bamboo shoots. Can produce bark extract.

These bamboo shoots have a superior extraction yield compared to bamboo shoots and give bitter taste to foods by ingredients such as tannins, so unlike bamboo shoots, they are used to produce ginseng soy sauce. Moreover, while bamboo shoots contain a lot of insoluble dietary fiber, bamboo shoots shells contain abundant bioactive substances such as flavonoids and polyphenols.

Specifically, the content of the total polyphenol (5% alcohol) of the bamboo shoot bark extract extracted based on the 5% fermented alcohol is about 28 mg/g, the total flavonoid content is about 9 mg/g, and 5% The total polyphenol content of the extract of bamboo shoots from fermented alcohol is about 18 mg/g, and the total flavonoid content is about 2.3 mg/g, so the skin of bamboo shoots is different from bamboo shoots that are treated with fermented bamboo shoots. It is used after treatment with an extract.

As described above, according to the present invention, bamboo shoots having rich insoluble dietary fiber are fermented and used in the production of soy sauce, and bamboo shoots that are discarded due to bitter taste are extracted and used in the production of soy sauce.

Referring to Figure 1, the method of manufacturing a functional ginseng soy sauce according to the present invention includes a aging step (S300).

The aging step (S300) is a step of aging the meju-formed product manufactured through the forming step (S200) by immersing it in a mixture of salt and water, and mixing salt such as sea salt and water in a weight ratio of 1: 3 to 10, Put in a container and immerse the meju molded product prepared through the molding step (S200) in the container. In other words, in the aging step (S300), a mixture of 100 parts by weight of salt and 300 to 1000 parts by weight of water is mixed into a container, and the meju molded product is immersed in the container. If necessary, additional charcoal can be added to the inside of the container to remove impurities in the container and improve the deodorizing effect.

At this time, when the water is mixed in less than 300 parts by weight, the salt content of the soy sauce increases, so that the saltiness becomes strong, and there arises a problem in that palatability is inferior to the trend favoring a low-salt diet. And, when water is mixed in excess of 1000 parts by weight, a problem of increasing the aging period may occur.

In addition, it is preferable that salt and water are added to the container in an amount of 300 to 400 parts by weight of salt, preferably a mixture of sea salt and water, based on 100 parts by weight of the meju molding in consideration of the salinity of the soy sauce.

In addition, the aging step (S300) is preferably aged for 20 to 30 days in a well-ventilated and sunny place the mixed solution and the meju molded product put into the container.

As a first embodiment, in the aging step (S300) according to the present invention, the meju-molded product is immersed in a mixture of salt and water and aged as shown in FIG. 1. At this time, in the aging step (S300), 100 parts by weight of the meju molded product is immersed in a mixture solution of 300 to 400 parts by weight and aged.

As a second embodiment, in the aging step (S300) according to the present invention, the meju molded product is immersed and aged in the bamboo shoot shell extract generated through the mixture of salt and water and the shell extract generation step (S250) as shown in FIG. 2. At this time, in the aging step (S300), 100 parts by weight of the meju molded product is immersed in a mixture of 300 to 400 parts by weight of a mixed solution and 0.5 to 5 parts by weight of bamboo shoots peel extract and aged.

As a third embodiment, in the aging step (S300) according to the present invention, the meju molded product is immersed in a mixture of salt and water and zinc nanocolloids as shown in FIG. 3 and aged. At this time, in the aging step (S300), 100 parts by weight of the meju molding is immersed in a mixture of 300 to 400 parts by weight of a mixed solution and 0.001 to 0.03 parts by weight of zinc nanocolloids and aged.

As a fourth embodiment, in the aging step (S300) according to the present invention, the meju molded product is immersed in a mixture of bamboo shoots extract, zinc nano colloid, salt and water generated through the shell extract generation step (S250) as shown in FIG. . At this time, in the aging step (S300), 100 parts by weight of the meju molding is immersed in a mixture of 300 to 400 parts by weight of a mixed solution, 0.5 to 5 parts by weight of bamboo shoots extract, and 0.001 to 0.03 parts by weight of zinc nanocolloids and aged.

As a fifth embodiment, in the aging step (S300) according to the present invention, the meju molded product is immersed in a mixture of salt and water, zinc nano colloid, and selenium nano colloid as shown in FIG. 5 and aged. At this time, in the aging step (S300), 100 parts by weight of the meju molding is immersed in a mixture of 300 to 400 parts by weight of a mixed solution, 0.001 to 0.03 parts by weight of zinc nanocolloids, and 0.01 to 0.1 parts by weight of selenium nano colloids and aged.

As a sixth embodiment, in the aging step (S300) according to the present invention, the meju molded product is mixed with salt and water, the bamboo shoot extract generated through the shell extract generation step (S250), zinc nano colloid, and selenium nano. Soak in colloid and let it mature. At this time, in the aging step (S300), a mixture of 100 parts by weight of the meju molded product, 300 to 400 parts by weight of a mixture, 0.5 to 5 parts by weight of bamboo shoots extract, 0.001 to 0.03 parts by weight of zinc nano colloid, and 0.01 to 0.1 parts by weight of selenium nano colloid Soak and mature.

As the selenium nano colloid, it is preferable to use a selenium nano colloid produced by extruding a mixture of selenium and a solubilizing agent with a hot melting extruder. At this time, polyethylene glycol, polyvinyl caprolactam, polyvinyl acetate, or a mixture thereof may be used as the solubilizing agent. In addition, the barrel temperature of the hot-melt extruder is 50 ~ 60 ℃, the screw speed of the hot-melt extruder is 130 ~ 180rpm, the extrusion speed of the hot-melt extruder may proceed at 40 ~ 50g / min. In addition, the size of the selenium nano colloid may be 50 to 500 nm.

These selenium nanocolloids provide an effect of improving the absorption rate in the body of the ingestor because the particle size is significantly reduced compared to general selenium.

As the zinc nano colloid, it is preferable to use a zinc nano colloid produced by extruding a mixture of zinc and a solubilizing agent with a hot melting extruder. At this time, polyethylene glycol, polyvinyl caprolactam, polyvinyl acetate, or a mixture thereof may be used as the solubilizing agent. In addition, the barrel temperature of the hot-melt extruder is 50 ~ 60 ℃, the screw speed of the hot-melt extruder is 180 ~ 220rpm, the extrusion speed of the hot-melt extruder may proceed at 45 ~ 55g / min. In addition, the size of the zinc nanocolloid may be 50 to 500 nm.

These zinc nanocolloids provide an effect of improving the absorption rate in the body of ingesters because the particle size is significantly reduced compared to general zinc.

Referring to Figure 1, the method for producing functional ginseng soy sauce according to the present invention includes a commercialization step (S400).

The commercialization step (S400) is a step of separating the meju molded product that has passed the aging step (S300) from the mixed solution and making ginseng soy sauce with the remaining liquid mixed solution, and adding a subsidiary material to the mixed solution to prepare ginseng soy sauce. Since the mixing ratio of the subsidiary material is the same as that of a general soy sauce production method, a detailed description will be omitted.

If necessary, in the commercialization step (S400), in order to prevent spoilage of ginseng soy sauce, the liquid mixture from which the meju molded product is separated may be heated to reduce 5 to 15% of the initial volume.

Although described with reference to the preferred embodiments of the present invention above, those skilled in the art will be able to variously modify and change the present invention within the scope not departing from the spirit and scope of the present invention described in the following claims. You will understand that you can.

Claims (7)

A bamboo shoot pretreatment step of separating bamboo shoots into bamboo shoots and bamboo shoots, drying the bamboo shoots and bamboo shoots, and pulverizing the dried bamboo shoots and bamboo shoots, respectively, to produce shell powder and inner shell powder;
A fermentation step of fermenting soybean meju, sterilizing the bamboo shoot mixture of the soybean meal and carbon source, inoculating and fermenting the bamboo shoot mixture with fermentation bacteria to produce a bamboo shoots fermented product;
A molding step of pulverizing the fermented soybean meju to produce a soybean fermented powder, and preparing a meju molded product from a mixture of the fermented soybean powder, the fermented bamboo shoots, ginseng powder, and selenium extracted from plants, zinc, and water;
A aging step of immersing the meju molded product in a mixture of salt and water and aging; And
A method for producing ginseng soy sauce comprising the step of separating the meju molded product from the mixed solution and producing soy sauce from the remaining mixed solution. delete The method of claim 1,
The bamboo shoots pretreatment step and the fermented alcohol are mixed between the bamboo shoot pretreatment step and the aging step, and further comprising a shell extract generating step of extracting and filtering the bamboo shoots shell extract,
The aging step is a method for producing ginseng soy sauce, characterized in that the meju molded product is immersed in a mixture of the bamboo shoots peel extract, salt, and water and aged. A bamboo shoot pretreatment step of separating bamboo shoots into bamboo shoots and bamboo shoots, drying the bamboo shoots and bamboo shoots, and pulverizing the dried bamboo shoots and bamboo shoots, respectively, to produce shell powder and inner shell powder;
A fermentation step of fermenting soybean meju, sterilizing the bamboo shoot mixture of the soybean meal and carbon source, inoculating and fermenting the bamboo shoot mixture with fermentation bacteria to produce a bamboo shoots fermented product;
A molding step of pulverizing the fermented soybean meju to produce a soybean fermented powder, and preparing a meju molded product from a mixture of the fermented soybean powder, the fermented bamboo shoots, ginseng powder, and water;
A aging step of immersing the meju molded product in a mixed solution of zinc nano colloid, selenium nano colloid, salt, and water to mature; And
A method for producing ginseng soy sauce comprising the step of separating the meju molded product from the mixed solution and producing soy sauce from the remaining mixed solution. delete delete delete

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