KR102334733B1 - Method for producing soy sauce using natural food materials - Google Patents

Abstract

The present invention comprises the steps of (1) adding onion skins, black beans, kelp and shiitake mushrooms to water, boiling and filtering to prepare a seasoning solution; (2) adding water to each of green tea leaves, basil, savory, ginkgo leaves and cumin, extracting, filtering and concentrating to prepare green tea extract, basil extract, savory extract, ginkgo leaf extract and cumin extract, respectively; (3) preparing a mixed extract by mixing the green tea extract, basil extract, savory extract, ginkgo leaf extract and cumin extract prepared in step (2); and (4) based on the total weight of seasoned soy sauce, the seasoning solution prepared in step (1), the mixed extract prepared in step (3) and soy sauce, fish sauce, sugar, plum syrup, apple, pear, onion, starch syrup and garlic It relates to a method for producing flavored soy sauce, characterized in that it comprises the step of mixing and boiling and then filtering, and to flavored soy sauce prepared by the method.

Description

Method for producing soy sauce containing natural food materials {Method for producing soy sauce using natural food materials}

The present invention comprises the steps of (1) adding onion skins, black beans, kelp and shiitake mushrooms to water, boiling and filtering to prepare a seasoning solution; (2) adding water to each of green tea leaves, basil, savory, ginkgo leaves and cumin, extracting, filtering and concentrating to prepare green tea extract, basil extract, savory extract, ginkgo leaf extract and cumin extract, respectively; (3) preparing a mixed extract by mixing the green tea extract, basil extract, savory extract, ginkgo leaf extract and cumin extract prepared in step (2); and (4) based on the total weight of seasoned soy sauce, the seasoning solution prepared in step (1), the mixed extract prepared in step (3) and soy sauce, fish sauce, sugar, plum syrup, apple, pear, onion, starch syrup and garlic It relates to a method for producing flavored soy sauce, characterized in that it comprises the step of mixing and boiling and then filtering, and to flavored soy sauce prepared by the method.

Soy sauce is a representative fermented soybean food in Korea that is fermented and aged using soybeans as the main ingredient. Soy sauce has high protein and amino acid content as well as excellent storage, and has been widely used in the diet of our ancestors because of its unique taste and aroma. There are many factors that determine the quality of soy sauce, such as taste, aroma, and color, during the aging process of soy sauce. The taste and aroma of soy sauce are determined by good raw materials and the action of microorganisms during the aging process, but soy sauce greatly affects the quality according to the manufacturing method.

And, in the case of conventionally commercially available soy sauce, the salinity is 18 to 19%, which is very high, so when used directly on food, it gives a strong salty taste. In addition, in the case of flavored soy sauce marketed in the form of conventional spiced soy sauce or presented in cookbooks, nutrients are destroyed during the manufacturing process, salinity is increased, or the flavor is very strong due to various artificial additives, and there is a problem that is not good for health.

On the other hand, salt or soy sauce is used to adjust the seasoning when cooking, and various seasonings, seasonings, green onions, and other auxiliary materials such as onions are added to add flavor. Therefore, there is a problem in that it is not easy to calculate each addition ratio together with the inconvenience of separately preparing various seasonings or seasonings when cooking food, and the cooking time is long.

Korean Patent No. 1664268 discloses a method for producing bellflower soy sauce, and Korean Patent No. 1924366 discloses a method for producing black rice flavored soy sauce. different from

The present invention has been devised in response to the above needs, and an object of the present invention is to prepare a new type of soy sauce with excellent nutrition and palatability using various food materials, selection of auxiliary materials, mixing ratio, extraction, heating, etc. The purpose of this is to provide a method for producing soy sauce that is suitable for consumers' preferences by optimizing the conditions and improving the nutrients compared to the existing soy sauce and has excellent deep and umami taste.

In order to solve the above problems, the present invention comprises the steps of (1) adding onion skins, black beans, kelp and shiitake mushrooms to water, boiling and filtering to prepare a seasoning solution; (2) adding water to each of green tea leaves, basil, savory, ginkgo leaves and cumin, extracting, filtering and concentrating to prepare green tea extract, basil extract, savory extract, ginkgo leaf extract and cumin extract, respectively; (3) preparing a mixed extract by mixing the green tea extract, basil extract, savory extract, ginkgo leaf extract and cumin extract prepared in step (2); and (4) based on the total weight of seasoned soy sauce, the seasoning solution prepared in step (1), the mixed extract prepared in step (3) and soy sauce, fish sauce, sugar, plum syrup, apple, pear, onion, starch syrup and garlic It provides a method for producing flavored soy sauce, characterized in that it comprises the step of mixing and boiling and then filtering.

In addition, the present invention provides a flavored soy sauce prepared by the above method.

The flavored soy sauce of the present invention uses only natural ingredients without adding any artificial colorants, preservatives and seasonings, has a natural taste, is refreshing, clean, and not salty, and has excellent taste due to improved umami. It can be usefully used in various dishes such as soups, stews, stews, and seasonings, and it is possible to provide flavored soy sauce with excellent antidiabetic activity by using food materials with antidiabetic activity.

1 is a graph comparing the survival rate of pancreatic cells according to the treatment by concentration of green tea extract.
2 is a graph comparing blood insulin concentrations.
2 flavored soy sauce: mixed extract-free flavored soy sauce, developed soy sauce: flavored soy sauce of Preparation Example 1, Mix: refers to the mixed extract of step (3) of Preparation Example 1.

In order to achieve the object of the present invention, the present invention

(1) preparing a seasoning solution by adding onion skins, black beans, kelp and shiitake mushrooms to water, boiling and filtering;

(2) adding water to each of green tea leaves, basil, savory, ginkgo leaves and cumin, extracting, filtering and concentrating to prepare green tea extract, basil extract, savory extract, ginkgo leaf extract and cumin extract, respectively;

(3) preparing a mixed extract by mixing the green tea extract, basil extract, savory extract, ginkgo leaf extract and cumin extract prepared in step (2); and

(4) Based on the total weight of soy sauce, the seasoning solution prepared in step (1), the mixed extract prepared in step (3), and soy sauce, fish sauce, sugar, plum syrup, apple, pear, onion, starch syrup and garlic It provides a method for producing flavored soy sauce, characterized in that it comprises the step of mixing and boiling and then filtering.

In the method for producing soy sauce of the present invention, the seasoning solution of step (1) is preferably 0.05 to 0.07 g of onion skins, 1.8 to 2.2 g of black beans, 0.08 to 0.12 g of kelp and 0.06 g of shiitake in 80 to 120 mL of water. After adding 0.08 g, it can be prepared by boiling at 90~100℃ for 8~12 minutes and then filtering, more preferably, 0.06 g of onion skins, 2.06 g of black beans, 0.1 g of kelp and 0.07 g of shiitake mushrooms in 100 mL of water. It can be prepared by boiling at 100° C. for 10 minutes after adding , followed by filtration. The seasoning liquid prepared with the above material types, blending ratios and extraction conditions has excellent flavor and umami, and when an appropriate amount is added during the production of soy sauce, it can serve to enrich the taste of soy sauce.

In addition, in the method for producing soy sauce of the present invention, the step (2) is preferably 55 to 65 after adding 8 to 12 times (v/w) of water to green tea leaves, basil, savory, ginkgo leaves and cumin, respectively. After extraction at ℃ for 4-6 hours, filtered and concentrated at 75-85℃ to prepare green tea extract, basil extract, savory extract, ginkgo leaf extract and cumin extract, more preferably green tea leaf, basil, savory, After adding 10 times (v/w) of water to each of ginkgo leaves and cumin, extraction was performed at 60 ° C. for 5 hours, filtered and concentrated at 80 ° C. to prepare green tea extract, basil extract, savory extract, ginkgo leaf extract and cumin extract, respectively. can

In addition, in the method for producing soy sauce of the present invention, the mixed extract of step (3) is preferably 18 to 22 mL of green tea extract, 18 to 22 mL of basil extract, 8 to 12 mL of savory extract, and 8 to 12 of ginkgo leaf extract. mL and 8 to 12 mL of cumin extract, more preferably 20 mL of green tea extract, 20 mL of basil extract, 10 mL of savory extract, 10 mL of ginkgo leaf extract and 10 mL of cumin extract. have.

Preparing flavored soy sauce by adding an appropriate amount of the mixed extract mixed with the material types, extraction and mixing ratios of (2) and (3) above adds umami and flavor to the flavored soy sauce, and uses only natural ingredients to provide eco-friendly taste and health It can provide consumers with oriented high value-added flavored soy sauce.

In addition, in the production method of the soy sauce of the present invention, the step (4) is preferably based on the total weight of the soy sauce, 16 to 17% by weight of the seasoning solution, 19 to 21% by weight of the mixed extract, 23 to 26% by weight of the soy sauce, Fish soy sauce 1.8-2.4 wt%, sugar 3-4 wt%, plum syrup 1.8-2.4 wt%, apple 9-10 wt%, pear 9-10 wt%, onion 9-10 wt%, starch syrup 3-4 wt% and 0.1 to 0.3 wt% of garlic is mixed, boiled at 90 to 100°C for 4 to 6 minutes, and then filtered, and more preferably, 16.5 wt% of seasoning solution, 20 wt% of mixed extract, 24.4 wt% of soy sauce, based on the total weight of soy sauce % by weight, fish sauce 2.1% by weight, sugar 3.4% by weight, plum syrup 2.1% by weight, apple 9.3% by weight, pear 9.3% by weight, onion 9.3% by weight, starch syrup 3.4% by weight, and garlic 0.2% by weight were mixed and heated at 100 ° C. It may include the step of boiling for minutes and then filtering. Flavored soy sauce prepared under the above-mentioned kinds of ingredients, blending and heating conditions was able to be prepared into a flavored soy sauce that had a deeper taste and harmonized sweet, salty, and umami tastes by harmonizing the ingredients well.

The method for producing soy sauce of the present invention is more specifically

(1) After adding 0.05~0.07 g of onion skins, 1.8~2.2 g of black beans, 0.08~0.12 g of kelp and 0.06~0.08 g of shiitake mushrooms to 80~120 mL of water, boil at 90~100℃ for 8~12 minutes. filtering to prepare a seasoning solution;

(2) After adding 8 to 12 times (v/w) of water to each of green tea leaves, basil, savory, ginkgo leaves and cumin, extraction was performed at 55 to 65 ° C for 4 to 6 hours, filtered, and concentrated at 75 to 85 ° C. Preparing green tea extract, basil extract, savory extract, ginkgo leaf extract and cumin extract, respectively;

(3) Mixed extract by mixing 18~22 mL of green tea extract prepared in step (2), 18~22 mL of basil extract, 8~12 mL of savory extract, 8~12 mL of ginkgo leaf extract and 8~12 mL of cumin extract manufacturing a; and

(4) Based on the total weight of soy sauce, 16-17 wt% of the seasoning solution prepared in step (1), 19-21 wt% of the mixed extract prepared in step (3), 23-26 wt% of dark soy sauce, and 1.8 wt. ~2.4 wt%, sugar 3~4 wt%, plum syrup 1.8~2.4 wt%, apple 9~10 wt%, pear 9~10 wt%, onion 9~10 wt%, starch syrup 3-4 wt% and garlic 0.1 It may include the step of mixing ~0.3% by weight and filtering after boiling at 90~100℃ for 4~6 minutes,

more specifically

(1) preparing a seasoning solution by adding 0.06 g of onion skins, 2.06 g of black beans, 0.1 g of kelp and 0.07 g of shiitake mushrooms to 100 mL of water, boiling at 100° C. for 10 minutes, and then filtering;

(2) After adding 10 times (v/w) water to each of green tea leaves, basil, savory, ginkgo leaves and cumin, extraction was performed at 60°C for 5 hours, filtered and concentrated at 80°C, green tea extract, basil extract, and savory extract , preparing a ginkgo leaf extract and a cumin extract, respectively;

(3) preparing a mixed extract by mixing 20 mL of green tea extract prepared in step (2), 20 mL of basil extract, 10 mL of savory extract, 10 mL of ginkgo leaf extract and 10 mL of cumin extract; and

(4) Based on the total weight of soy sauce, 16.5% by weight of the seasoning solution prepared in step (1), 20% by weight of the mixed extract prepared in step (3) and 24.4% by weight of soy sauce, 2.1% by weight of fish sauce, 3.4% by weight of sugar %, plum syrup 2.1% by weight, apple 9.3% by weight, pear 9.3% by weight, onion 9.3% by weight, starch syrup 3.4% by weight, and garlic 0.2% by weight, boiling at 100° C. for 5 minutes, and then filtering have.

The present invention also provides a flavored soy sauce prepared by the above method.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples only illustrate the present invention, the content of the present invention is not limited to the following Preparation Examples and Examples.

production example One. soy sauce

(1) 0.06 g of onion skins, 2.06 g of black beans, 0.1 g of kelp and 0.07 g of shiitake mushrooms were added to 100 mL of water, boiled at 100° C. for 10 minutes, and filtered to prepare a seasoning solution.

(2) After adding 10 times (v/w) purified water to green tea leaves, basil, savory, ginkgo leaves, and cumin, respectively, extraction at 60° C. for 5 hours, filter paper (Advantec, No After filtering in 2), the mixture was concentrated under reduced pressure at 80° C. until it became 1/10 of the volume to prepare green tea extract, basil extract, savory extract, ginkgo leaf extract and cumin extract, respectively.

(3) 20 mL of green tea extract prepared in step (2), 20 mL of basil extract, 10 mL of savory extract, 10 mL of ginkgo leaf extract and 10 mL of cumin extract were mixed to prepare a mixed extract.

(4) Based on the total weight of seasoned soy sauce, 16.5 wt% of the seasoning solution prepared in step (1), 20 wt% of the mixed extract prepared in step (3) and 24.4 wt% of soy sauce (ongojip Joseon soy sauce), fish soy sauce (ongojib) After mixing fish sauce) 2.1% by weight, sugar 3.4% by weight, plum syrup (Charmzone food) 2.1% by weight, apple 9.3% by weight, pear 9.3% by weight, onion 9.3% by weight, starch syrup 3.4% by weight and minced garlic 0.2% by weight After boiling at 100° C. for 5 minutes, it was filtered.

Mixing ratio of seasoning liquid and mixed extract material type Preparation Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 seasoning liquid water 100 mL 100 mL 100 mL 100 mL onion peel 0.06 g 0.76 g 0.06 g 0.19 g black beans 2.06 g - 1.86 g 1.7 g Kelp 0.1 g 0.76 g 0.1 g 0.2 g Shiitake mushrooms 0.07 g 0.76 g 0.07 g 0.2 g garlic - - 0.1 g - radish - - 0.1 g - mixed extract green tea extract 20 mL 40 mL 10 mL 10 mL basil extract 20 mL 40 mL 10 mL 15 mL savory extract 10 mL - 10 mL 5 mL Ginkgo Leaf Extract 10 mL - 10 mL 20 mL Cumin Extract 10 mL 20 mL 10 mL 20 mL rosemary extract - - 10 mL - Jujube Extract - - 10 mL -

comparative example 1 to 3. soy sauce

Prepared soy sauce by the method of Preparation Example 1, but using the seasoning solution and mixed extract prepared with the ingredients and mixing ratio of Table 1 above when preparing the seasoning solution of step (1) and the mixed extract of step (3), Comparative Example 1 To 3 flavored soy sauce was prepared, respectively.

comparative example 4 and 5. soy sauce

Flavored soy sauce was prepared by the method of Preparation Example 1, but the seasoned soy sauce of Comparative Examples 4 and 5 was prepared by mixing the ingredients and mixing ratios in Table 2 below when mixing the ingredients in step (4).

Material mixing ratio (wt%) material type Preparation Example 1 Comparative Example 4 Comparative Example 5 seasoning liquid 16.5 16.5 19.5 mixed extract 20 20 15 soy sauce 24.4 24.4 20 soy sauce 2.1 2.1 6 Sugar 3.4 3.4 2 plum syrup 2.1 2.1 4 apologize 9.3 9.3 8 ship 9.3 9.3 12 onion 9.3 4.3 12 corn syrup 3.4 1.4 One garlic 0.2 0.2 0.5 Green Onion - 5 - licorice - 2 -

Experimental method

1. Cytoprotective effect

In order to confirm the protective effect of green tea extract on pancreatic cells, RINm5F cells and MIN6 cells, which are pancreatic cells distributed from the Korea Cell Line Bank, and the above five kinds of extracts were treated and the degree of cytoprotective effect was confirmed using a commercially available analysis kit. . A sample was prepared by adding green tea leaf extract to the culture medium at a concentration of 10 μg/mL to 100 mg/mL. ^{Then, RINm5F cells were aliquoted at 5×10 4} in a 96-well plate containing RPMI medium supplemented with 10% FBS and 1% penicillin-streptomycin, and cultured at 37° C. and 5% CO ₂ maintained. MIN6 cells in a 96-well plate containing DMEM medium containing 10% FBS, 1% penicillin-streptomycin, 1% 55 mM 2-mercaptoethanol (2-Mercaptoethanol) 37 ℃, 5% CO ₂ cultured to maintain it. After stabilizing RINm5F cells and MIN6 cells for about 1 day, 2 µl of the prepared extract sample was added at a concentration of 1/100 of 200 µl of one well volume of a 96-well plate. After 4 hours, STZ (Streptozotocin) at a concentration of 100 mM was added to the RINm5F cells by 2 μl each at a concentration of 1/100 of 200 μl of a volume of one well of a 96-well plate. Then, 2 μl each of a concentration of 1/100 of 200 μl of one well volume of a 96-well plate was added to MIN6 cells at a concentration of 300 mM STZ (Streptozotocin). After 24 hours, RINm5F cells and MIN6 cells were added to each well at a concentration of 1/20 of 200 μl of a CCK 96-well plate well volume. After reacting in an incubator maintained at 37° C. and 5% CO ₂ for about 4 hours, absorbance was measured at 540 nm using a plate reader.

2. Sensory analysis

The sensory test of soy sauce according to the manufacturing conditions was conducted using a 7-point scale method targeting 39 Muslim panelists who were commissioned by a specialized analysis institution.

3. extract and soy sauce Verification of blood insulin enhancing effect

Diabetes was induced by intraperitoneal injection of 100 mg/kg of streptozotocin (STZ) once every 7 days in ICR male 5-week-old mice. At the same time as the start of the experiment, blood was collected from the tail vein of the mouse and blood glucose was measured. After conducting the experiment for a total of 14 days, mouse serum and pancreas were collected and used for experimental analysis.

Mouse serum insulin concentration was measured using a mouse insulin ELISA kit (ALPCO, Salem, MA, USA). Standards (6.9 ng/ml, 3.7 ng/ml, 1.25 ng/ml, 0.5 ng/ml, 0.18 ng/ml) and 10 μl of serum were loaded in a 96-well plate coated with the primary antibody. After loading 75 μl of the reaction conjugate into the standard and serum-loaded wells, respectively, the reaction was carried out for about 2 hours. Then, 100 μl of TMB solution was loaded to induce a color reaction, and 100 μl of stop solution was added to terminate the reaction. The degree of color development according to the insulin concentration was recorded by measuring the absorbance under a wavelength of 450 nm.

Example One. green tea leaves of water extract pancreatic beta cell line apoptosis protection

Whether STZ (Streptozotocin) treatment in pancreatic beta cell lines affects cell survival due to apoptosis was confirmed in RINm5F cells and MIN6 cells through CCK search (FIG. 1). When RINm5F cells were treated with 1000 uM STZ, the cell viability decreased to about 40%. could check When MIN6 cells were treated with 3000 uM STZ, the cell viability decreased to about 60%. could check Green tea water extract showed the same cell viability as the blank group without STZ treatment in RINm5F cells and MIN6 cells, making it suitable as a material with antidiabetic effect.

Example 2. seasoning liquid and according to the material mixing ratio of the mixed extract soy sauce sensory test

Table 3 below shows the results of sensory test after ingestion with soft tofu using seasoned soy sauce according to the material mixing ratio of seasoning liquid and mixed extract.

Sensory test of soy sauce according to the material mixing ratio of seasoning liquid and mixed extract division color incense taste overall sign Preparation Example 1 4.02 4.30 4.64 4.50 Comparative Example 1 3.92 3.60 3.90 3.74 Comparative Example 2 3.90 3.70 3.94 3.82 Comparative Example 3 3.88 3.84 4.18 3.90

As shown in Table 3, the flavored soy sauce prepared using the seasoning liquid and mixed extract of Preparation Example 1 showed higher scores in aroma, taste, and overall preference compared to the flavored soy sauce of Comparative Examples, so the material types and mixing ratios of the present invention It was found that the palatability was significantly improved in the preparation of flavored soy sauce using the seasoning liquid and mixed extract blended with

Example 3. According to the material mixing ratio soy sauce sensory test

Table 4 below shows the results of sensory testing after ingesting the soy sauce of Preparation Example 1 and Comparative Examples 4 and 5 together with soft tofu.

Sensory test of flavored soy sauce according to the mixing ratio of ingredients division color incense taste overall sign Preparation Example 1 4.02 4.30 4.64 4.50 Comparative Example 4 3.78 3.48 3.60 3.54 Comparative Example 5 3.96 3.76 3.84 3.80

As shown in Table 4, the flavored soy sauce of Preparation Example 1 showed a higher degree of preference compared to the flavored soy sauce of Comparative Examples 4 and 5, and thus the umami taste of the flavored soy sauce was prepared with the material type and mixing ratio of Preparation Example 1 And it was confirmed that the flavor can be further improved.

Example 4. Insulin-promoting effect

The results of comparing the insulin enhancing effect with the mixed extract and the soy sauce are shown in FIG. 2 . The intraperitoneal injection of STZ into mice significantly decreased the insulin concentration in the serum, and the oral administration of 200 mg/kg of flavored soy sauce (developed soy sauce) of Preparation Example 1 increased by 202% compared to the group administered with STZ alone. Chicory used as a positive control group It showed a 51.06% higher efficacy compared to the oral administration group (Chicory insulin increase rate: 134.37%, developed soy sauce 200 mg/kg insulin increase rate: 202.98%).

Claims (5)

(1) After adding 0.05~0.07 g of onion skins, 1.8~2.2 g of black beans, 0.08~0.12 g of kelp and 0.06~0.08 g of shiitake mushrooms to 80~120 mL of water, boil at 90~100℃ for 8~12 minutes. preparing a seasoning solution by filtration;
(2) After adding 8 to 12 times (v/w) of water to each of green tea leaves, basil, savory, ginkgo leaves and cumin, extraction was performed at 55 to 65 ° C for 4 to 6 hours, filtered, and concentrated at 75 to 85 ° C. Preparing green tea extract, basil extract, savory extract, ginkgo leaf extract and cumin extract, respectively;
(3) Mixed extract by mixing 18-22 mL of green tea extract prepared in step (2), 18-22 mL of basil extract, 8-12 mL of savory extract, 8-12 mL of ginkgo leaf extract and 8-12 mL of cumin extract preparing a; and
(4) Based on the total weight of soy sauce, 16-17 wt% of the seasoning solution prepared in step (1), 19-21 wt% of the mixed extract prepared in step (3), 23-26 wt% of soy sauce, and 1.8 wt. ~2.4 wt%, sugar 3~4 wt%, plum syrup 1.8~2.4 wt%, apple 9~10 wt%, pear 9~10 wt%, onion 9~10 wt%, starch syrup 3-4 wt% and garlic 0.1 Mixing ~0.3% by weight, boiling at 90 ~ 100 ℃ for 4 ~ 6 minutes, and then filtering the manufacturing method comprising the step of producing a flavored soy sauce. delete delete delete A flavored soy sauce prepared by the method of claim 1.

Images