KR102358684B1 - Method of preparing soy sause using salt made from soy sause - Google Patents

Abstract

The present invention relates to a manufacturing method for making soy sauce with soy sauce salt and, more specifically, to soy sauce manufactured by salt obtained by heating after adding seawater, charcoal, a whole red pepper, and the like to a fermented soybean lump and a manufacturing method thereof. According to the present invention, soy sauce salt manufactured by the manufacturing method and soy sauce using the same contain a large amount of useful ingredients such as various minerals, thereby obtaining a beneficial effect in health. In addition, a flavor and umami are excellent compared to soy sauce manufactured by conventional processed salt, thereby improving preference.

Description

Soy sauce manufacturing method using soy salt {Method of preparing soy sause using salt made from soy sause}

The present invention relates to a method for making soy sauce using salt obtained from soy sauce, and more particularly, to soy sauce prepared from salt obtained by heating meju after adding seawater, charcoal, whole red pepper, etc. to meju, and a method for preparing the same will be.

Korea, which is an agricultural country, has been using 'jang' using salt fermentation as a food storage method using easily obtainable salt as it is surrounded by the sea on three sides. 'Jang' refers to soy sauce, soybean paste, gochujang, and cheonggukjang, and is a seasoning commonly used in Korean kitchens. It can be seen that Korean soy sauce is based on 'dujang' made from soybeans, and its importance has been highly recognized through old Korean books such as 'Samguksagi' and 'Haedong History'.

The excellent anticancer effect of fermented foods, including Korean soybean paste and kimchi, has been proven all over the world. there is. In addition, fermented bacteria in fermented foods have the effect of removing heavy metals from the body and purifying the blood.

In general, the production of soybeans is based on soybeans boiled and aged by mixing other ingredients. After fermenting soybeans by soaking them in brine, brine and soybean are separated to make soy sauce, and soybeans are further aged to make soybean paste.

Recently, a method for manufacturing 'jang' that can promote taste and health is being sought by including or replacing the traditional 'jang', a material that is always on our table, with high-functional ingredients with nutrients and functions.

In addition, because 'jang' has a high sodium content, it may give objection to modern people who are interested in health, so efforts are needed to solve this problem.

Korean Patent No. 0563997 Korean Patent No. 1788463

In general, soy sauce sold in the market contains almost no minerals and is mostly made of sodium. For this reason, it was necessary to improve a better diet and develop a healthy soy sauce with umami taste.

Accordingly, the present inventors intend to provide a method of obtaining soy sauce excellent in palatability while containing a large amount of minerals by adding soy salt containing a large amount of minerals when preparing soy sauce.

The present invention comprises the steps of (a) adding drinking water and soy sauce to naturally fermented soybean, and aging for 3 to 4 days; And (b) to provide a method for producing soy sauce comprising the step of aging the soy sauce for 1 to 2 months by adding white charcoal and whole red pepper of Taeyangcho.

Another object of the present invention is to provide a soy sauce prepared by the above method.

The present invention for achieving the object as described above includes the steps of (A) adding drinking water and soy sauce to naturally fermented meju and aging for 3 to 4 days; And (B) it provides a method for producing soy sauce comprising the step of aging the soy sauce for 1 to 2 months by adding white charcoal and whole red pepper from Taeyangcho.

The soy sauce may be a conventional traditional soy sauce.

The soy sauce of step (A) is sodium (NaCl) 90 to 93 wt%, aluminum (Al) 0.01 to 0.02 wt%, boron (B) 0.001 to 0.01 wt%, barium (Ba) 0.01 to 0.035 wt%, calcium (Ca) 0.005 to 0.15 wt%, iron (Fe) 0.004 to 0.012 wt%, potassium (K) 0.05 to 0.08 wt%, magnesium (Mg) 0.01 to 0.035 wt%, silicon (Si) 0.04 to 0.06 wt% and moisture It may be salt composed of 0.1 to 0.2% by weight.

The soy sauce of step (A) comprises the steps of (a) adding seawater, charcoal and whole red pepper to meju; (b) adding any one or more selected from ice plant, green tea, sagebrush loess and soybean paste; (c) aging the soy sauce prepared in step (b) for 1 to 2 months; (d) applying heat to the aged soy sauce to obtain a solid by primary extraction; (e) pulverizing the extracted solid to an appropriate size to obtain a pulverized product; And (f) it may be a salt prepared in the step of secondary extraction by applying heat to the pulverized product.

The seawater in step (a) may be deep sea water that is unique to the East Sea.

The charcoal in step (a) may be white charcoal.

The whole pepper of step (a) may be a whole pepper of Taeyangcho.

In the step (a), it may be to add any one or more selected from ice plant, green tea, ragweed ocher, and soybean paste ( A. sojae ).

The soy sauce that has undergone the aging step of (b) may contain 18 to 25% salt.

The step (c) may be to put in a cauldron and apply heat over low or medium heat of firewood for 4 to 6 hours.

The step (e) may be to put in a cauldron and heat over a low heat for 1 hour 30 minutes to 2 hours 30 minutes.

In order to achieve another object of the present invention, the present invention comprises the steps of (a) adding drinking water and soy sauce to naturally fermented meju and aging for 3 to 4 days; And (b) provides a soy sauce prepared in the step of aging the soy sauce for 1 to 2 months by adding white charcoal and taeyangcho whole red pepper.

Soy salt prepared by the manufacturing method of the present invention and soy sauce using the same contain a large amount of useful ingredients such as various minerals, and thus have a beneficial effect on health. In addition, the flavor and umami taste are excellent compared to soy sauce prepared with conventional processed salt, thereby improving the preference.

In order to fully understand the present invention, it will be described with reference to preferred embodiments of the present invention. The embodiment of the present invention can be modified in various forms, and the scope of the present invention will be described with reference to preferred embodiments of the present invention in order to fully understand the present invention in detail below. Embodiments of the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the embodiments described in detail below. This example is provided to more completely explain the present invention to those of ordinary skill in the art.

Throughout this specification, when a part "includes" a certain component, it does not exclude other components unless otherwise stated, and may further include other components.

The present invention comprises the steps of (A) adding drinking water and soy sauce to naturally fermented soybean, and aging for 3 to 4 days; And (B) it provides a method for producing soy sauce comprising the step of aging the soy sauce for 1 to 2 months by adding white charcoal and whole red pepper from Taeyangcho.

The soy sauce may be a conventional traditional soy sauce. In general, conventional soy sauce rich in umami taste is preferred over chemically manufactured soy sauce sold in the market. In the present invention, it is preferable to prepare soy sauce by a conventional method in order to produce a unique taste and a unique color of soy sauce.

The soy sauce of step (A) is sodium (NaCl) 90 to 93 wt%, aluminum (Al) 0.01 to 0.02 wt%, boron (B) 0.001 to 0.01 wt%, barium (Ba) 0.01 to 0.035 wt%, calcium (Ca) 0.005 to 0.15 wt%, iron (Fe) 0.004 to 0.012 wt%, potassium (K) 0.05 to 0.08 wt%, magnesium (Mg) 0.01 to 0.035 wt%, silicon (Si) 0.04 to 0.06 wt% and moisture It may be salt composed of 0.1 to 0.2% by weight. More specifically, by measuring the inorganic salt content of soy sauce salt in Experimental Example 1, this can be referred to.

The soy sauce of step (A) comprises the steps of: (a) adding Donghae Goyusu, white charcoal, and Taeyangcho whole red pepper to Meju; (b) adding any one or more selected from ice plant, green tea, wormwood and soy sauce; (c) aging the soy sauce prepared in step (b) for 1 to 2 months; (d) applying heat to the aged soy sauce to obtain a solid by primary extraction; (e) pulverizing the extracted solid to an appropriate size to obtain a pulverized product; And (f) it may be a salt prepared in the step of secondary extraction by applying heat to the pulverized product.

The seawater in step (a) may be unique to the East Sea.

The Donghae high water means seawater obtained from the Goseong coast of the East Sea. The average water depth is 1,530M, and the water temperature is characterized by having a salinity of around 1℃ and 34PSU, and it has the advantage of being rich in fresh water, salt, and various minerals. Compared to seawater from the West and South Seas, the difference in temperature and salinity is not large, so it is suitable for use in food materials.

The seawater in step (a) may be deep sea water among the indigenous waters of the East Sea. 'Surface water' is seawater that is greatly affected by precipitation, wind storms, and evaporation near the sea level, but deep water is suitable for use in food products because of these influences. In addition, it is clean and rich in minerals and nutrients because organic matter or pollutants do not flow into it thanks to the cold temperature below 2℃ and the deep water depth.

The deep sea water of the East Sea high water means seawater obtained from the deep sea part of the East Sea. The average depth of water is 1,530M, and the water temperature is characterized by having a salinity concentration of around 1℃ and 34PSU.

When the charcoal in step (a) is aged by putting charcoal in meju, it is possible to remove the odor of soy sauce and prevent the growth of bacteria. In addition, minerals contained in charcoal are dissolved into soy sauce to obtain salt containing a large amount of minerals. More preferably, the charcoal may be charcoal white charcoal. There are various types of charcoal, such as bamboo charcoal and charcoal, and among them, domestic charcoal is the most preferable. In addition, white charcoal is more preferable than gum charcoal among the charcoal charcoal. Most of the charcoal sold on the market is Chinese gum charcoal, which often contains negative substances such as heavy metals.

The whole pepper of step (a) may be a whole pepper of Taeyangcho. If you put whole red pepper in soybean paste and ripen it, you can get rid of the odor of soy sauce and prevent the growth of bacteria. In addition, a better umami taste can be produced.

In the step (b), it may be to add any one or more selected from ice plant, green tea, gaedunworm loess, and soybean paste.

In the present specification, an ice plant is one of succulents, and contains various minerals and components useful for the human body such as inositols and beta-carotene in transparent crystals (blood cells) on the surface. It is known as a healing food suitable for diabetic patients because it contains a lot of pinitol, which lowers blood sugar levels, and myo-inositol, which suppresses triglycerides. Ice plant is a vegetable that can give off a salty taste without seasoning.

In the present specification, green tea is a salt-tolerant plant with a salty taste, and has various components such as salt dissolved in seawater or mudflats, as well as minerals. In particular, it has a characteristic that contains a large amount of potassium.

In the present specification, the medicinal herb called gadung wormwood, the scientific name is Artemisia annua . It is an annual herb belonging to the genus Asteraceae, and when this combination of mugwort powder and ocher is added during soy sauce fermentation, beneficial minerals and antioxidants of wormwood can be added to provide more beneficial fermented food.

In the step (a), a small amount of Sojae ( A. sojae , made from Aspergillus) may be inoculated. This makes it possible to produce salt containing a large amount of more beneficial fermented substances by artificially adding soy sauce gukkyun, a beneficial bacteria, during soy sauce fermentation.

In Experimental Example 2 of the present invention, the contents of various salts and inositols were measured in the liver, and it was confirmed that a large amount of mineral salts and inositol were included in the soy sauce prepared in Examples 1 and 2.

The soy sauce that has undergone the aging step of (c) may contain 18 to 25% salt. If the salinity is lower than 18%, salt may not provide sufficient saltiness. If the salinity is higher than 25%, the taste may be reduced because the salty taste is too strong.

The step (d) may be to put in a cauldron and apply heat over low or medium heat of firewood for 4 to 6 hours. At this time, when the heat is applied for less than 4 hours, the moisture is not sufficiently evaporated and an appropriate intermediate solid cannot be obtained.

The prepared soy sauce is put in a cauldron and boiled. That is, it is preferable to apply the boiling method in the traditional way as well as the heating method.

Toxic substances contained in soy sauce through step (d) are primarily removed by boiling with fermented bacteria in soy sauce. In addition, 50 to 70% by weight of moisture contained in the soy sauce is evaporated, and a certain form of solid is extracted.

Step (f) may be to put in a cauldron and apply heat over low heat for 1 hour 30 minutes to 2 hours 30 minutes. If the heat is applied for less than 1 hour and 30 minutes, the moisture may not evaporate sufficiently.

By performing the step (f), the toxic substances contained in the soy sauce are completely removed during the additional roasting process.

The present invention comprises the steps of (A) adding drinking water and soy sauce to naturally fermented soybean, and aging for 3 to 4 days; And (B) to provide a soy sauce prepared in the step of aging the soy sauce for 1 to 2 months by adding white charcoal and whole red pepper of Taeyangcho.

Hereinafter, a method for producing salt according to an embodiment of the present invention will be described in detail.

<Preparation example 1>

soy sauce preparation

Five dos of meju were prepared by making soybeans with soybeans in winter and fermenting them naturally for 4-5 months. To the prepared meju, 20L of deep-sea water from the East Sea high water was added. Then, 3 days later, 3 pieces of charcoal white charcoal and 5 pieces of whole red pepper were added (step a).

The prepared soy sauce was aged for about 1.5 months (step c).

Thereafter, the prepared soy sauce was put in a cauldron and boiled over a low or medium heat of firewood for about 5 hours to remove toxic substances contained in the soy sauce primarily. About 50 to 70% by weight of moisture contained in the soy sauce was evaporated, and a certain type of solid was extracted (step d).

After that, the extracted solids were taken out and the solids were pulverized to form small powders or lumps (step e).

After that, put it back in a separate cauldron and stir-fry it for about 1 hour and 45 minutes while gradually changing from the firewood to low heat. At this time, since the solid was initially wet, it was roasted and dried over medium heat, and then heated slowly over low heat to prepare a salt solid, Preparation Example 1 (step f).

<Preparation example 2>

Prepared soy sauce containing ice plant, green tea, wormwood loess and soy sauce

In the preparation method of <Preparation Example 1>, after step (a), each 500 g of ice plant, green tea, and wormwood loess were added, and a small amount of soy sauce bacterium (A. sojae, manufactured by Aspergillus) was inoculated to prepare Preparation Example 2 prepared (step b). Artemisia annua powder was prepared by drying wormwood to produce a powder, stirring it with ocher, and heating and drying. Soy sauce soup was purchased from ATCC and used (ATCC 42251).

<Example 1>

Five dos of meju were prepared by making soybeans with soybeans in winter and fermenting them naturally for 4-5 months. 20L of fresh water that can be used as drinking water was added to the prepared meju. 6 kg of the soy salt prepared in <Preparation Example 1> (added in an amount of 0.3 to 0.5 parts by weight of salt relative to 1 part by weight of water) was added (step A).

After that, 3 days later, 3 pieces of charcoal white charcoal and 5 pieces of whole red pepper were added. The prepared soy sauce was aged for about 1.5 months (step B).

<Example 2>

In the preparation method of <Example 1>, Example 2 was prepared by adding only soy sauce to that prepared in <Preparation Example 2>.

<Comparative Example 1>

In the preparation method of <Example 1>, 6 kg of chemically prepared processed salt was added instead of soy salt to prepare soy sauce.

<Comparative Example 2>

Chemically prepared soy sauce sold in the market was purchased at the mart.

<Experimental Example 1>

Analysis test for mineral components of salt

The mineral content was analyzed at the Korea Quality Testing Institute by using the soy salt or processed salt, which were each added in Examples and Comparative Example 1, as a sample. Specifically, it was requested to measure the minerals NaCl, Al, B, Ba, Ca, Fe, K, Mg, Si and water content.

Item Preparation example 1 Preparation Example 2 Processed salt used in Comparative Example 1 NaCl 92.20 90.50 96.10 Al 0.013 0.018 0.007 B 0.006 0.008 0.001 Ba 0.022 0.033 0.002 Ca 0.010 0.100 0.007 Fe 0.008 0.010 0.006 K 0.053 0.071 0.012 Mg 0.022 0.031 0.011 Si 0.050 0.053 0.009 moisture 0.180 0.192 0.205

* unit %

As a result, as shown in Table 1, a high amount of minerals were detected in the soy salt administered in Examples 1 to 2, particularly Example 2. In particular, high contents of potassium, calcium and silicon were detected.

On the other hand, it was confirmed that the general processed salt administered in Comparative Example 1 contained almost no minerals.

<Experimental Example 2>

Soy sauce mineral analysis test

Using 100 g of soy sauce of the Examples and Comparative Examples as a sample, the mineral content was analyzed at the Korea Quality Testing Institute. Specifically, the content of minerals NaCl, Ca, K and myo-inositol was measured.

Item Example 1 Example 2 Comparative Example 1 Comparative Example 2 NaCl 4500mg 5519mg 7839mg 6403mg Ca 33mg 53mg 20mg 9mg K 435mg 650mg 235mg 160mg myyoinositol 321ug 862ug 13ug 0ug

* Content per 100g of soy sauce

As a result, as shown in Table 2, high amounts of minerals and myo-inositol were detected in the liver of Examples 1 and 2, particularly Example 2.

On the other hand, it was confirmed that the soy sauce of Comparative Examples 1 and 2 contained almost no minerals and little or no myo-inositol.

<Experimental Example 3>

sensory test

The sensory tests for color, flavor, taste, and overall acceptability of the soy sauce prepared in Preparation Examples and Comparative Examples were performed by a 9-point scale method, and the results are shown in Table 2 below.

This sensory test was conducted by 6 men and women (3 men each) who had worked in the food-related field for more than 3 years and had sensory test experience.

In Table 3 below, each numerical value for sensory test items is a value rounded off to two decimal places after dividing the sum of the scores of sensory test agents by the number of sensory test agents. do

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 color 8.7 9.2 8.0 5.1 zest 9.2 9.4 6.4 6.0 symbol 8.9 9.8 6.9 5.5

Looking at Table 3, Example 2 showed the highest overall flavor and preference.

Regarding Comparative Examples 1 and 2, there were opinions that the salty taste was too strong and there was no flavor.

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

Claims (4)

A method for producing soy sauce comprising the following steps;
(A) adding drinking water and soy salt to the naturally fermented soybean paste and aging it for 3 to 4 days; and (B) adding white charcoal and taeyangcho whole red pepper to aging the soy sauce for 1 to 2 months,
The soy sauce is (a) adding Donghae Goyusu, Baektan charcoal and Taeyangcho whole red pepper to Meju; (B) adding ice plant, green tea, wormwood loess and soy sauce gukkyun ( A. sojae ); (c) aging the soy sauce prepared in step (b) for 1 to 2 months; (d) applying heat to the aged soy sauce to obtain a solid by primary extraction; (e) pulverizing the extracted solid to an appropriate size to obtain a pulverized product; and (f) applying heat to the pulverized product to perform secondary extraction.
According to claim 1, wherein the soy sauce is sodium (NaCl) 90 to 93% by weight, aluminum (Al) 0.01 to 0.02% by weight, boron (B) 0.001 to 0.01% by weight, barium (Ba) 0.01 to 0.035% by weight, Calcium (Ca) 0.005 to 0.15% by weight, iron (Fe) 0.004 to 0.012% by weight, potassium (K) 0.05 to 0.08% by weight, magnesium (Mg) 0.01 to 0.035% by weight, silicon (Si) 0.04 to 0.06% by weight and A method for producing soy sauce, characterized in that the salt is contained in an amount of 0.1 to 0.2% by weight of water;
delete The soy sauce prepared by the method of claim 1 or 2.