KR102220294B1 - Low Salted Soy Sauce and Preparing Method Thereof - Google Patents

Abstract

The present invention relates to a low-salt soy sauce and a method for manufacturing the same, and more particularly, a low-salt soy sauce and its composition that is beneficial to health because it has a high calcium content, but is not high in salinity, and can be used in various ways for bibim, broth, and stew. It relates to a manufacturing method.
The method for preparing low-salt soy sauce of the present invention comprises the steps of: (a) adding beef bone broth and natural preservatives to Korean soy sauce; (b) adding one or more natural ingredients selected from the group consisting of seafood, vegetables and fruits together with water; And (c) characterized in that it comprises the step of heating 3 to 5 hours at 105 ± 5 ℃.
The low-salt soy sauce according to the present invention has a high content of minerals including calcium and a low content of salt, so it is useful for preparing healthy foods or infant foods that require growth, development and recovery, and can be stored for a long time without the addition of chemical preservatives.

Description

Low Salted Soy Sauce and Preparing Method Thereof}

The present invention relates to a low-salt soy sauce and a method for manufacturing the same, and more particularly, a low-salt soy sauce and its composition that is beneficial to health because it has a high calcium content, but is not high in salinity, and can be used in various ways for bibim, broth, and stew. It relates to a manufacturing method.

Doenjang, soy sauce and red pepper paste, which are representative fermented foods in Korea, use meju made by naturally inoculating microorganisms such as gochobacteria, and are important foods that are indispensable for Korean meals since ancient times.

In the food industry, soy sauce is classified into Korean soy sauce, brewed soy sauce, acid-decomposed soy sauce, enzyme-decomposed soy sauce, and mixed soy sauce.

Korean soy sauce is divided into traditional Korean soy sauce and improved Korean soy sauce. Traditional Korean soy sauce is made by fermenting and aging the filtrate after fermentation and maturation with Korean meju as the main ingredient. Improved Korean soy sauce is made with improved soybean meal as the main ingredient. It means that the filtrate is processed after fermentation and maturation by mixing with saline solution.

In addition, brewed soy sauce means that the filtrate is processed after fermentation and aging of soybeans, skim soybeans, or grains by cultivating yeast bacteria, etc., mixing saline, etc., and acid-decomposed soy sauce is obtained by hydrolyzing raw materials containing protein with acid. After that, it means that the filtrate is processed, and enzymatically digested soy sauce means that the raw material containing protein is hydrolyzed with enzymes, and then the filtrate is processed.

Mixed soy sauce is processed by mixing acid-decomposed soy sauce or enzyme-decomposed soy sauce with Korean food or brewed soy sauce, or processed filtrate fermented and aged by adding protein or carbohydrate raw materials to the acid-decomposed soy sauce stock solution, or brewed soy sauce stock solution or It means a mixture of acid-decomposed soy sauce stock solution, etc. and processed.

The World Health Organization (WHO) recommends that you consume less than 2,000 mg of sodium (5 g of salt) per day to prevent diet-related chronic diseases. In Korea, the Ministry of Health and Welfare's 「Food Goals for Koreans」 in 2003 recommends that you consume less than 10g of salt per day, and according to the 2005 dietary reference intakes (DRIs), the daily sodium intake of male and female adults is determined. 1.5g, the upper limit intake is set to 2.0g.

However, according to the 2005 National Health and Nutrition Survey, the average daily intake of sodium per person was 5,279.9mg per person, and 5,212.7mg in Daegu, which was 3.5 times the level of sufficient intake based on sodium nutritional intake, and the proportion of subjects who consumed more than the upper limit of sodium. Was the national average of 59.9% and the Daegu average of 60.2% (National Health and Nutrition Survey, 2005).

As a result of the study, the salt intake of Korean adults ranged from 10 to 18 g, and the average salt intake of the 2005 National Health and Nutrition Survey was 13 g, which was 2.5 to 3 times the recommended amount of WHO. This is the fact that they are ingesting about 3 to 4 times compared to 1,500 mg of sodium per day (3.8 g of salt) set by the Korean Nutrition Intake Standards (DRIs).

Accordingly, research has been conducted to reduce sodium intake, and efforts have been made to change the soy sauce that is inevitably consumed when eating food into a low-salt diet.

Korean Patent No. 0561103 is an electrodialysis device equipped with an ion exchange membrane having a molecular weight of 50 to 200 daltons, and a method for reducing salt of liver by electrodialysis, characterized in that electrodialysis is performed by applying a voltage in the range of 14.2 to 16.2 Volt. It was disclosed, and Korean Patent Application Publication No. 2015-0129929 discloses a method of manufacturing low-salt soy sauce using ultra-high pressure treatment.

However, these have a cumbersome problem in that they must separately perform electrodialysis or ultra-high pressure treatment for low salt.

On the other hand, for the preservation of the prepared soy sauce, grapefruit seed extract is widely used. Recently, the antiseptic effect of the grapefruit seed extract is not due to the natural product itself, but a quaternary ammonium salt component artificially included in the extract, that is, benjasonium. There was an announcement that it was due to chloride. As a result, there is a movement to legally limit the use of grapefruit seed extract, which is widely used as a preservative for soy sauce, and therefore, the development of a natural preservative to replace it is urgently needed.

Accordingly, the present inventors have tried to solve the above problems, and when using natural preservatives such as beef bone broth, yeojeongja, excess, and bongmicho together in Korean soy sauce that has been reduced in salinity by adding boiled white tae, long-term storage without the addition of chemical preservatives This is possible, and it was confirmed that low-salt soy sauce with increased mineral content including calcium could be prepared, and the present invention was completed.

It is an object of the present invention to provide a method for preparing soy sauce and a method for preparing the same, which is suitable as a healthy diet or infant diet due to the increased content of minerals including calcium and low salt content.

Another object of the present invention is to provide a soy sauce capable of maintaining taste and quality for a long time without the use of chemical preservatives.

In order to achieve the above object, the present invention provides a low-salt soy sauce containing Korean food soy sauce, beef bone broth and natural preservatives.

The present invention also includes the steps of (a) adding beef bone broth and natural preservatives to Korean soy sauce; (b) adding one or more natural ingredients selected from the group consisting of seafood, vegetables and fruits together with water; And (c) it provides a method for producing a low-salt soy sauce comprising the step of heating at 105 ± 5 ℃ 3 to 5 hours.

In the present invention, the salinity of the Korean soy sauce is 3 to 5%, and (a) adding the washed meju and sea salt; (b) adding boiled white tae; (c) 3-12 months aging step; And (d) separating the meju and the filtrate, characterized in that produced by a method comprising the step of heating the filtrate.

In the present invention, the step of rinsing in cold water after (a) removing the blood of the ethmoid bone; (b) putting the ethmoid bone in water and boiling it for 5 to 15 minutes to drain the blood; (c) It is characterized in that it is prepared by a method comprising the step of filtering out oil and impurities while boiling for 6 to 16 hours at 105°C±5 in water and adding beef bone, radish, green onion, onion, and kelp in water.

In the present invention, the natural preservative is characterized in that it is selected from the group consisting of a yeojeongja extract, excess extract and bongmicho extract.

In the present invention, the method for producing the low-salt soy sauce is added 20 to 40 parts by weight of beef bone broth, 0.03 to 1 part by weight of natural preservative, 80 to 120 parts by weight of water, and 40 to 60 parts by weight of natural ingredients based on 100 parts by weight of Korean soy sauce. Characterized in that.

The low-salt soy sauce according to the present invention has a high content of minerals including calcium and a low content of salt, so it is useful for preparing healthy foods or infant foods that require growth, development and recovery, and can be stored for a long time without the addition of chemical preservatives.

In the present invention, when adding beef bone broth and natural preservatives to Korean soy sauce, it was attempted to confirm that salinity can be reduced while increasing the content of minerals including calcium, and long-term preservation is possible without the addition of chemical preservatives.

In the present invention, beef bone broth and natural preservatives (Yeojeongja, excess or Bongmicho) were added to Korean soy sauce having a salinity of 3 to 5%, and natural ingredients such as seafood, vegetables, and fruits, and water were additionally added and heated. As a result, it was confirmed that the salinity of the low-salt soy sauce was 1.5 to 2.5%, and no contamination with microorganisms occurred even when stored for 3 to 6 months.

Accordingly, the present invention comprises the steps of (a) adding beef bone broth and natural preservatives to Korean soy sauce; (b) adding one or more natural ingredients selected from the group consisting of seafood, vegetables and fruits together with water; And (c) heating at 105±5° C. for 3 to 5 hours, and a low-salt soy sauce comprising Korean soy sauce, beef bone broth and natural preservatives.

In the present invention, Korean soy sauce can be used without particular limitation as long as it is fermented and aged in Korean meju or modified meju and then fermented and aged, and the filtrate is processed, but it is preferable to use one having a salinity of 3 to 5%.

In the present invention, (a) adding washed meju and sea salt salt water; (b) adding boiled white tae; (c) 3-12 months aging step; And (d) separating the meju and the filtrate, and heating the filtrate.

In the step of adding the washed meju and sea salt, it is preferable to add pepper and jujube together with charcoal in order to improve flavor.

When the Korean food soy sauce is prepared, adding boiled white tae is to lower the salinity, and it is preferable to add 10 to 20 parts by weight based on 100 parts by weight of meju. If the added boiled white tae is less than 10 parts by weight, the salinity of the prepared Korean soy sauce cannot be lowered, and if it exceeds 20 parts by weight, the salinity may be lowered, but there is a concern that the flavor of the prepared Korean soy sauce may be lowered.

The salinity of traditionally prepared Korean soy sauce exceeds 17%, but in the present invention, by adding boiled white tae, the salinity of Korean soy sauce can be prepared to 3 to 5%.

In the present invention, the beef bone broth is for adding minerals and proteins including calcium to Korean soy sauce, and can be used without limitation, as long as it contains calcium and minerals.

In the present invention, (a) removing the blood from the ethmoid bone and rinsing in cold water; (b) putting the ethmoid bone in water and boiling it for 5 to 15 minutes to drain the blood; (c) Add beef bone, radish, green onion, onion, and kelp in water and boil it at 105°C±5 for 6 to 16 hours in a water bath, while filtering out oil and impurities was used. .

Filtering out oil and impurities during the preparation of the beef bone broth is preferably performed repeatedly every 3 to 4 hours. Radish, leek, onion, kelp, etc. boiled with beef bones are to enhance the flavor of the broth, and the amount used is not particularly limited, but it is preferable to put 30 to 80 parts by weight based on 100 parts by weight of water.

The beef bone broth may be included in 20 to 40 parts by weight based on 100 parts by weight of Korean soy sauce. When the content of beef bone broth is less than 20 parts by weight, the content of minerals including calcium is insignificant, and when it exceeds 40 parts by weight, the content of calcium increases, but there is a concern that the original taste and flavor of the soy sauce may fall.

In the present invention, the natural preservative is for improving the storage properties of the liver, and by suppressing the occurrence of mold, increasing the distribution and preservation period, and the extract of Ligustrum japonicum, which can inhibit the invasion or reproduction of harmful bacteria from the outside, Excess ( Amomumtsao-ko) extract , Pteris multifida Poiret extract It is preferable to use such as.

The solvent of the extract may be water, alcohol, or a mixture thereof. C1 to C2 lower alcohol may be used for the alcohol, and 30% ethanol, 50% ethanol, 70% ethanol or methanol may be used as the lower alcohol. The extraction method may be, but is not limited to, decompression high temperature extraction, hot water extraction, reflux extraction, hot water extraction, cold needle extraction, room temperature extraction, ultrasonic extraction or steam extraction, but is not limited thereto. It may be extracted by adding the extraction solvent 1 to 10 times to the amount of the extractor, excess or bongmicho. The extraction temperature may be 30 to 100°C, but is not limited thereto. In addition, the extraction time may be 2 to 48 hours, but is not limited thereto.

The natural preservative may be included in 0.03 to 1 part by weight based on 100 parts by weight of Korean soy sauce. If the content of the natural preservative is less than 0.03 parts by weight, the preservative effect is insignificant, and if it exceeds 1 part by weight, the inherent aroma and taste of the natural preservative may affect Korean soy sauce.

The low-salt soy sauce of the present invention may further contain ingredients such as seafood, vegetables, fruits, and water.

The seafood is the main ingredient of soy sauce for broth, and can be exemplified such as yellowtail hair, salted anchovy, katsuobushi, kelp, etc., and vegetables are the main ingredients of soy sauce for simmering, such as leek, ginger, radish, and shiitake. In addition, fruits are the main ingredients of soy sauce for bibim, and may include dates, apples, and pears, but are not limited thereto.

The natural ingredients may be included in 40 to 60 parts by weight based on 100 parts by weight of Korean soy sauce. When the content of natural ingredients is less than 40 parts by weight or exceeds 60 parts by weight, it is difficult to prepare a low-salt soy sauce having a desired flavor.

In addition, water may be included in 80 to 120 parts by weight based on 100 parts by weight of Korean soy sauce. When the water content is less than 80 parts by weight, the salinity increases, and when it exceeds 120 parts by weight, the content of calcium decreases, and it is difficult to prepare soy sauce having a desired flavor.

The low-salt soy sauce of the present invention is characterized in that the salinity is 1.5 to 2.5%, preferably 1.5 to 1.8%.

[Example]

Hereinafter, the present invention will be described in more detail through examples. These examples are for illustrative purposes only, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not construed as being limited by these examples.

Example 1: Preparation of Korean Soy Sauce

2kg of Korean Meju, 1kg of sea salt, 0.1kg of red pepper, 0.1kg of jujube, and 7L of water were added to the jar, and 0.26kg of boiled white tae were added.

After the jar was aged at 28℃ for 4 months, the meju and filtrate were filtered through a cotton cloth. The separated filtrate was heated to finally prepare Korean food soy sauce. As a result of measuring the salinity of the prepared Korean food soy sauce using a digital salinity meter (CAS SALT-FREE 2000), it was confirmed that it was 3 ± 0.2%.

Example 2: Preparation of beef bone broth

After removing blood from the domestic beef bone bones, which had been cut to a certain size, they were rinsed with cold water, then put in water and boiled for 10 minutes to completely remove the blood. Add 43% of water, 28% of beef bone, 17% of radish, 3% of green onion, 6% of onion, and 3% of kelp, and boil for 12 hours at 105℃±5 in a water heater and filter out oil and impurities every 4 hours. Beef bone broth was prepared.

Example 3: Preparation of natural preservatives

After crushing each of 10g, excess 10g, and 10g of Bongmicho purchased from the Gyeongdong market, it was added to 0.1L of water, extracted by heating at 70°C for 90 minutes, and filtered to obtain a primary extract. After cooling the obtained primary extract to room temperature, the precipitated material was filtered through filter paper to obtain a purified natural preservative extract.

Example 4: Preparation of fruit soy sauce for bibim

In the contents shown in Table 1 below, Korean soy sauce prepared in Example 1, beef bone broth prepared in Example 2, natural preservatives prepared in Example 3, seafood, vegetables, fruits and other additives were put in a bath bowl, and 105°C. It was heated at 36 liters for 5 hours, cooled, and filtered to prepare fruit soy sauce for bibim.

material content(%) Korean Soy Sauce 38.8 Beef bone broth 9.7 Jujube 1.3 Kelp 0.1 Yujacheong 2.6 Organic sugar 6.5 onion 1.3 radish 2.3 Apple 3.9 ship 3.9 Shiitake mushrooms 0.6 Jerkin extract 0.05 water Balance

Example 5: Preparation of seafood soy sauce for broth

In the contents shown in Table 2 below, Korean soy sauce prepared in Example 1, beef bone broth prepared in Example 2, natural preservatives prepared in Example 3, seafood, vegetables, and other additives were put in a bath bowl, and 36 liters at 105°C It was heated for 5 hours as a standard, cooled, and filtered to prepare fruit soy sauce for broth.

material content(%) Korean Soy Sauce 40.2 Beef bone broth 10.05 Yellow hair 4.7 Salted anchovy 0.5 Kelp 0.1 Green Onion 5.4 Organic sugar 4.0 onion 1.3 radish 2.4 ginger 0.2 Katsuobushi 0.3 Shiitake mushrooms 0.7 Excess extract 0.1 water Balance

Example 6: Preparation of vegetable soy sauce for stewing

In the contents shown in Table 3 below, Korean soy sauce prepared in Example 1, beef bone broth prepared in Example 2, natural preservatives prepared in Example 3, seafood, vegetables, fruits and other additives were put in a bath bowl, and 105°C. It was heated at 36 liters for 5 hours, cooled, and filtered to prepare soy sauce for simmering fruit.

material content(%) Korean Soy Sauce 41.2 Beef bone broth 10.3 Yujacheong 1.4 Jujube 1.4 Kelp 0.1 Green Onion 5.5 Organic sugar 4.1 onion 1.4 radish 2.5 ginger 0.2 Katsuobushi 0.3 Shiitake mushrooms 0.7 Bongmicho Extract 0.15 water Balance

Comparative Example 1: Preparation of fruit soy sauce for bibim

Fruit soy sauce for bibim was prepared in the same manner as in Example 4, except that the beef bone broth and Yeojeongja extract were not used.

Comparative Example 2: Preparation of seafood soy sauce for broth

Seafood soy sauce for broth was prepared in the same manner as in Example 5, except that beef bone broth and excess extract were not used.

Comparative Example 3: Preparation of vegetable soy sauce for stewing

Fruit soy sauce for simmering was prepared in the same manner as in Example 6, except that the beef bone broth and Bongmicho extract were not used.

Experimental Example 1: Sensory evaluation of liver

Sensory evaluation of the soy sauce prepared in Examples 4 to 6 and Comparative Examples 1 to 3 was conducted for the aroma, saltiness, sweetness, aroma, and overall preference, and the results are shown in Table 4 below. At this time, a total of 20 men and women in their 20s to 50s participated in the sensory evaluation panel, and after evaluating using a 5-point scale, the average value was calculated and evaluated.

Umami Salty sweetness Sour taste incense Overall preference Example 4 4.5 4.5 4.8 4.5 4.6 4.58 Example 5 4.5 4.6 4.4 4.3 4.5 4.46 Example 6 4.8 4.5 4.3 4.3 4.7 4.52 Comparative Example 1 4.2 4.5 4.7 4.5 4.5 4.46 Comparative Example 2 4.2 4.6 4.4 4.2 4.6 4.38 Comparative Example 3 4.5 4.4 4.3 4.2 4.6 4.38

As shown in Table 4, it was found that Example 4 and Comparative Example 1, which was a fruit soy sauce for bibim, had excellent sweet and sour taste, and that Example 6 and Comparative Example 3, which was a vegetable soy sauce for stewing, had excellent umami and flavor. . In addition, Examples 4 to 6 including beef bone broth were generally superior in umami and overall preference to Comparative Examples 1 to 3 that did not include beef bone broth, but the salty taste was generally similar.

Experimental Example 2: Evaluation of storage ability of soy sauce

After allowing the soy sauce prepared in Examples 3 to 6 and Comparative Examples 1 to 3 to stand at 28°C for 3 days, dilute each 100 times and inoculate 0.1 mL on sterilized standard methods agar (Difco) at 35°C. After 36 hours of incubation, the generated colonies were counted, the number of colonies was counted by selecting a plate that produced 30 to 300 colonies per plate, and then multiplied by the dilution factor to calculate the number of general bacteria.Comparative to Examples 3 to 6 Soy sauce 1~3 increased the number of common bacteria. Through this, it was confirmed that the soy sauce containing the extract of Yeo sperm extract, the excess extract and the extract of Bongmicho significantly inhibited the proliferation of bacteria.

As described above, specific parts of the present invention have been described in detail, and it will be apparent to those of ordinary skill in the art that these specific techniques are only preferred embodiments, and the scope of the present invention is not limited thereby. will be. Accordingly, it will be said that the substantial scope of the present invention is defined by the appended claims and their equivalents.

Claims (13)

In the low-salt soy sauce containing Korean soy sauce, beef bone broth, and natural preservatives, 20 to 40 parts by weight of beef bone broth and 0.03 to 1 parts by weight of natural preservatives are included with respect to 100 parts by weight of Korean soy sauce, and the natural preservatives include excess extract and bongmicho Low-salt soy sauce, characterized in that selected from the group consisting of extracts.
The low-salt soy sauce according to claim 1, wherein the salinity of the Korean soy sauce is 3 to 5%.
The method of claim 2, wherein the Korean soy sauce comprises the steps of: (a) adding washed meju and sea salt; (b) adding boiled white tae; (c) 3-12 months aging step; And (d) separating the meju and the filtrate, and low-salt soy sauce, characterized in that prepared by a method comprising the step of heating the filtrate.
The low-salt soy sauce according to claim 3, wherein the boiled white tae is added in an amount of 10 to 20 parts by weight based on 100 parts by weight of meju.
The method of claim 1, wherein the ethmoid broth comprises: (a) rinsing in cold water after removing the blood from the ethmoid bone; (b) putting the ethmoid bone in water and boiling it for 5 to 15 minutes to drain the blood; (c) Low-salt soy sauce, characterized in that it is prepared by a method comprising the step of filtering out oil and impurities while boiling in water at 105°C±5 for 6 to 16 hours by adding beef bone, radish, green onion, onion, and kelp in water. .
delete delete The low-salt soy sauce according to claim 1, further comprising at least one natural material selected from the group consisting of seafood, vegetables and fruits together with water.
The low-salt soy sauce according to claim 1, wherein the low-salt soy sauce has a salinity of 1.5 to 2.5%.
(a) adding to 100 parts by weight of Korean food soy sauce (i) 20 to 40 parts by weight of beef bone broth and (ii) 0.03 to 1 part by weight of a natural preservative selected from the group consisting of excess extract and Bongmicho extract;
(b) adding 40 to 60 parts by weight of one or more natural ingredients selected from the group consisting of seafood, vegetables and fruits together with 80 to 120 parts by weight of water; And
(c) a method for producing a low-salt soy sauce comprising the step of heating at 105±5° C. for 3 to 5 hours.
The method of claim 10, wherein the salinity of the Korean soy sauce is 3 to 5%.
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