KR102585376B1 - Manufacturing method of low-sodium fermenated salt using salt-resistant microorganisms of traditional soy sause - Google Patents

Abstract

According to an embodiment of the present invention, a method for producing low-salt fermented salt using salt-tolerant microorganisms of traditional soybean paste is provided. The manufacturing method includes the steps of pouring sea salt into saturated brine, washing it, and then dissolving it in water to prepare brine; extracting a first active ingredient by adding at least one seaweed to the brine and heating it; Adding at least one vegetable to the brine containing the first active ingredient and extracting the second active ingredient by osmotic pressure; Adding conventional soybean paste and conventional soy sauce to the brine containing the first active ingredient and the second active ingredient, and performing primary fermentation and maturation for 6 months to 1 year; And it may include the step of obtaining fermented salt by filtering the contents of the brine in which the primary fermentation and maturation has been completed and drying it with hot air to crystallize the salt.

Description

Method for manufacturing low-salt fermented salt using salt-tolerant microorganisms of traditional sauces {MANUFACTURING METHOD OF LOW-SODIUM FERMENATED SALT USING SALT-RESISTANT MICROORGANISMS OF TRADITIONAL SOY SAUSE}

The present invention relates to a method for producing low-salt fermented salt using salt-tolerant microorganisms of traditional soybean paste.

Salt is also commonly referred to as table salt, and is not only used as a seasoning to give salty taste to food, but is also used to extend the shelf life of food.

When considering salt from a physiological perspective, sodium chloride (NaCl), the main component of salt, is physiologically essential to animals. Specifically, the sodium chloride maintains the osmotic pressure of body fluids in the human body constant and, as a buffer substance, is involved in the acid-base balance of body fluids. In addition, sodium, a component of sodium chloride, is a nerve impulse transmitter that maintains the excitability of human nerves and muscles, promotes metabolism, and is an important component of alkaline digestive juices such as bile, pancreatic juice, or intestinal juice. Additionally, chlorine, another component of sodium chloride, makes up gastric juice.

Meanwhile, sea salt is known to contain about 80 types of minerals, and minerals are very important components that perform physiological functions such as blood pressure control, nutrient transport, and nerve transmission in our body.

However, people around the world mainly consume rock salt and refined salt, which consists of more than 99% sodium chloride and almost no minerals. Excessive salt intake without minerals is known to be a major factor in causing metabolic syndrome such as high blood pressure and diabetes, and sodium, a major component of salt, is pointed out as the main culprit of modern adult diseases, and the low-salt culture of reducing sodium intake is expanding around the world.

Therefore, in the salt market, demand for salt that lowers salinity and contains ingredients effective for the human body, such as functional salt and low-salt salt, is increasing, and the importance of selecting good salt that is beneficial to health is being recognized.

The present invention is intended to solve the above problems, and its purpose is to provide a method for producing low-salt fermented salt using salt-tolerant microorganisms of traditional soybean paste.

The technical problems of the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the description below.

According to an embodiment of the present invention, a method for producing low-salt fermented salt using salt-tolerant microorganisms of traditional soybean paste is provided. The manufacturing method includes the steps of pouring sea salt into saturated brine, washing it, and then dissolving it in water to prepare brine; extracting a first active ingredient by adding at least one seaweed to the brine and heating it; Adding at least one vegetable to the brine containing the first active ingredient and extracting the second active ingredient by osmotic pressure; Adding conventional soybean paste and conventional soy sauce to the brine containing the first active ingredient and the second active ingredient, and performing primary fermentation and maturation for 6 months to 1 year; And it may include the step of obtaining fermented salt by filtering the contents of the brine in which the primary fermentation and maturation has been completed and drying it with hot air to crystallize the salt.

Preferably, the step of extracting the first active ingredient may be performed by adding 5 to 10% by weight of seaweed to the brine.

Also, preferably, the step of extracting the second active ingredient may be performed by adding 5 to 10% by weight of at least one of the red pepper leaves and radish greens to the brine containing the first active ingredient.

In addition, preferably, the primary fermentation and maturation step is performed by adding 10 to 15% by weight of the conventional soybean paste and the conventional soy sauce, respectively, to the brine containing the first active ingredient and the second active ingredient. You can.

Also, preferably, a method of producing low-salt fermented salt using salt-tolerant microorganisms of traditional soybean paste includes the steps of pouring sea salt into saturated brine, washing it, and then dissolving it in water to prepare brine; extracting a first active ingredient by adding at least one seaweed to the brine and heating it; Adding at least one vegetable to the brine containing the first active ingredient and extracting the second active ingredient by osmotic pressure; Adding conventional soybean paste and conventional soy sauce to the brine containing the first active ingredient and the second active ingredient, and performing primary fermentation and maturation for 6 months to 1 year; adjusting the salinity by adding water to the brine in which the primary fermentation and aging has been completed, in which the contents have been filtered; Adding Korean meju to the brine with the salinity adjusted and subjecting it to secondary fermentation and maturation for 40 to 80 days; And it may include the step of obtaining fermented salt by filtering the meju from the secondary fermentation-aged brine and drying it with hot air to crystallize the salt.

Preferably, the step of extracting the first active ingredient may be performed by adding 5 to 10% by weight of seaweed to the brine.

Also, preferably, the step of extracting the second active ingredient may be performed by adding 5 to 10% by weight of at least one of the red pepper leaves and radish greens to the brine containing the first active ingredient.

In addition, preferably, the primary fermentation and maturation step is performed by adding 10 to 15% by weight of the conventional soybean paste and the conventional soy sauce, respectively, to the brine containing the first active ingredient and the second active ingredient. You can.

Also, preferably, the step of secondary fermentation and maturation may be performed by adding the Korean meju to the brine in which the primary fermentation and maturation has been completed at a ratio of 3:1.

If meju soaking brine is prepared with fermented salt prepared by the production method according to an embodiment of the present invention, it can be used as a mother fungus for cultivating traditional intestines, which shortens the ripening time and allows the deep taste of old traditional intestines to be produced in a short period of time. There is an effect.

In addition, simple instant Korean soy sauce can be made by adding water to fermented salt prepared by the production method according to an embodiment of the present invention.

In addition, the fermented salt according to an embodiment of the present invention can be easily used as a substitute for Korean soy sauce in various dishes such as seasoned vegetables or seaweed soup that require the taste of Korean soy sauce, and the salinity can be adjusted according to preference.

In addition, fermented salt produced by the production method according to an embodiment of the present invention has the advantage of being very convenient for transportation and storage during long distance travel or movement.

In order to more fully understand the drawings cited in the detailed description of the present invention, a brief description of each drawing is provided.
Figure 1 shows a method for producing low-salt fermented salt using salt-tolerant microorganisms of traditional soybean paste according to the first embodiment of the present invention.
Figure 2 shows a method for producing low-salt fermented salt using salt-tolerant microorganisms of traditional soybean paste in the second embodiment of the present invention.

Hereinafter, embodiments according to the present invention will be described with reference to the attached drawings. When adding reference numerals to components in each drawing, it should be noted that identical components are given the same reference numerals as much as possible even if they are shown in different drawings. Additionally, when describing embodiments of the present invention, if detailed descriptions of related known configurations or functions are judged to impede understanding of the embodiments of the present invention, the detailed descriptions will be omitted. In addition, embodiments of the present invention will be described below, but the technical idea of the present invention is not limited or limited thereto and may be modified and implemented in various ways by those skilled in the art. Meanwhile, for convenience, the up, down, left, and right directions described below are based on the drawings, and the scope of the present invention is not necessarily limited to those directions.

Throughout the specification, when a part is said to be "connected" to another part, this includes not only the case where it is "directly connected," but also the case where it is "indirectly connected" with another element in between. . Throughout the specification, when a part is said to “include” a certain element, this means that it may further include other elements rather than excluding other elements, unless specifically stated to the contrary. Additionally, in describing the components of the embodiment of the present invention, terms such as first, second, A, B, (a), and (b) may be used. These terms are only used to distinguish the component from other components, and the nature, sequence, or order of the component is not limited by the term.

Figure 1 shows a method for producing low-salt fermented salt using salt-tolerant microorganisms of traditional soybean paste according to the first embodiment of the present invention.

Referring to Figure 1, the manufacturing method 100 includes a brine preparation step (S110), a first active ingredient extraction step (S120), a second active ingredient extraction step (S130), a fermentation aging step (S140), and a salt crystallization step ( S150) may be included.

In step S110, brine can be prepared by dissolving sea salt in water.

For example, sea salt, which contains abundant minerals, is washed by pouring it into 35% saturated brine, then the washed salt is taken out of the saturated brine and dissolved in water to produce 18-25% brine. Next, the brine can be allowed to settle for 24 hours, then foreign substances can be removed by precipitation and filtered through a fine filter to produce clean brine. In the manufactured brine, about 80 types of minerals contained in sea salt are dissolved in ion form.

At this time, if the concentration (salinity) is too high, it inhibits the enzymatic action of the bacteria, resulting in insufficient dissolution or elution of the raw material components and inhibiting the growth of salt-resistant lactic acid bacteria or yeast necessary for ripening. Add table salt.

Subsequently, in step S120, the first active ingredient can be extracted by adding at least one seaweed to the brine.

For example, 5 to 10% by weight of seaweed is added to the brine prepared in step S120 and then heated to a predetermined temperature to extract the first active ingredient. This is because extraction by heating is more efficient at extracting ingredients than by osmotic pressure. In the case of seaweed ear, it is rich in alginic acid, which has the effect of suppressing the absorption of trace heavy metals in sea salt into the body. However, this is an example, and various types of seaweed can be used depending on the embodiment to which the present invention is applied.

Subsequently, in step S130, at least one vegetable can be added to the brine to extract the second active ingredient.

For example, the salinity of the brine containing the first active ingredient is adjusted to 18-25%, then transferred to a jar, and at least one of red pepper leaves and radish greens is added in an amount of 5-10% by weight of the brine to produce the second active ingredient through osmotic pressure. Ingredients can be extracted. At this time, the second active ingredient may include ingredients and minerals contained in vegetables such as red pepper leaves and/or radish greens. In particular, by extracting the active ingredient from vegetables rich in potassium, organic minerals including potassium in vegetables and inorganic minerals in sea salt are fused through the S130 step to exert the effect of reducing sodium. In addition, vegetables such as red pepper leaves and radish greens can be recycled into pickled foods, making them highly economical.

However, this is an example, and various types of vegetables can be used depending on the embodiment to which the present invention is applied.

Subsequently, in step S140, traditional soybean paste can be added to the brine containing the first and second active ingredients and fermented and aged.

For example, 10 to 15% by weight of the brine can be added to a jar containing salt water with conventional soybean paste and conventional soy sauce that are rich in salt-tolerant microorganisms and are more than a year old, respectively, and fermented and aged at room temperature for 6 months to 1 year. At this time, it is advisable to expose it to sunlight and stir it frequently to prevent the formation of yeast.

Subsequently, in step S150, fermented salt can be obtained by drying the brine in which fermentation and maturation has been completed with hot air to crystallize the salt.

For example, filter the contents from the fermented brine and transfer it to a flat container. At this time, if the depth of the salt water is set to 1 cm or less and the drying begins at a salt water concentration of 25%, the salt acquisition rate can be further improved. Next, the brine is placed in a dryer and slowly evaporated by hot air drying at 30 to 40°C, allowing salt-resistant microorganisms and minerals to fuse with the salt crystals, while low-salt fermented salt is sampled. If the temperature is lower than this, the bittern ingredients first solidify on the surface of the salt, causing the crystals to be small, shiny like ice, and have a bitter taste, which may reduce the value of the product.

Meanwhile, if the fermented salt made in this way is used to make meju soaking brine, it can be used as a starter for traditional soybean paste, which has the effect of shortening the maturation time and bringing out the deep flavor of old traditional soybean paste in a short period of time.

Figure 2 shows a method for producing low-salt fermented salt using salt-tolerant microorganisms of traditional soybean paste in the second embodiment of the present invention.

Referring to FIG. 2, the manufacturing method 200 includes the steps of adjusting the salinity of the fermented and aged brine in the manufacturing method 100 described above with reference to FIG. 1 (S250) and the step of secondary fermentation and maturing the brine (S260). It may further include.

Since steps S210 to S240 and steps S270 are almost identical to steps S110 to S150 of FIG. 1, the description of FIG. 1 will be referred to, and the description will focus on the differences between the two embodiments.

In steps S250 and S260, the salinity can be adjusted by adding water to the brine fermented and aged through step S240, and Korean meju can be added to the brine with the adjusted salinity to undergo secondary fermentation and maturation of the brine.

For example, in step S240, the contents are filtered from the brine that has undergone primary fermentation and water is added to adjust the salinity of the brine to 18-15%. Next, the weight ratio of brine and Korean meju can be set to 3:1, placed in a jar, and subjected to secondary fermentation and maturation for 40 to 80 days.

Subsequently, in step S270, fermented salt can be obtained by drying the brine in which fermentation and maturation has been completed with hot air to crystallize the salt.

For example, filter meju from brine, place the fermented and matured filtrate in a dryer, and slowly evaporate it with hot air drying at 30 to 40 degrees so that salt-resistant microorganisms and minerals fuse with salt crystals to obtain fermented fusion salt.

If meju soaking brine is prepared using the fermented salt prepared in this way (200), it can be used as a mother fungus for cultivating traditional intestines. This has the effect of shortening the ripening time and producing the deep flavor of old traditional intestines in a short period of time. . In addition, Korean soy sauce requires a long maturation period, and simple instant Korean soy sauce is made by adding water according to the amount of fermented salt. In addition, fermented salt can be easily used as a substitute for Korean soy sauce in various dishes such as seasoned vegetables or seaweed soup that require the taste of Korean soy sauce, and the salinity can be adjusted according to preference. In addition, liquid Korean soy sauce is inconvenient to carry for long distance travel, etc., but fermented salt has the advantage of being very convenient for transportation and storage.

As described above, the optimal embodiments are disclosed in the drawings and specifications. Although specific terms are used here, they are used only for the purpose of explaining the present invention and are not used to limit the meaning or scope of the present invention described in the claims. Therefore, those skilled in the art will understand that various modifications and other equivalent embodiments are possible therefrom. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the attached patent claims.

Claims (9)

A method for producing low-salt fermented salt using salt-tolerant microorganisms of traditional soybean paste,
After washing the sea salt by adding it to saturated brine, dissolving the washed sea salt in water to prepare a brine with a concentration of 18 to 25%;
Adding 5 to 10% by weight of seaweed to the brine and heating to extract the first active ingredient;
Adding at least one vegetable to the brine containing the first active ingredient and extracting the second active ingredient by osmotic pressure;
Adding conventional soybean paste and conventional soy sauce to the brine containing the first active ingredient and the second active ingredient, and performing primary fermentation and maturation for 6 months to 1 year; and
A production method comprising the step of obtaining fermented salt by filtering the contents of the brine in which the primary fermentation and maturation has been completed and drying it with hot air to crystallize the salt. delete According to claim 1,
The step of extracting the second active ingredient,
A manufacturing method carried out by adding 5 to 10% by weight of at least one of red pepper leaves and radish greens to the brine containing the first active ingredient. According to claim 1,
The primary fermentation and maturation step is,
A manufacturing method performed by adding 10 to 15% by weight of the conventional soybean paste and the conventional soy sauce, respectively, to the brine containing the first active ingredient and the second active ingredient. A method for producing low-salt fermented salt using salt-tolerant microorganisms of traditional soybean paste,
After washing the sea salt by adding it to saturated brine, dissolving the washed sea salt in water to prepare a brine with a concentration of 18 to 25%;
Adding 5 to 10% by weight of seaweed to the brine and heating to extract the first active ingredient;
Adding at least one vegetable to the brine containing the first active ingredient and extracting the second active ingredient by osmotic pressure;
Adding conventional soybean paste and conventional soy sauce to the brine containing the first active ingredient and the second active ingredient, and performing primary fermentation and maturation for 6 months to 1 year;
adjusting the salinity by adding water to the brine in which the primary fermentation and aging has been completed, in which the contents have been filtered;
Adding Korean meju to the brine with the salinity adjusted and subjecting it to secondary fermentation and maturation for 40 to 80 days; and
A manufacturing method comprising the step of obtaining fermented salt by filtering the meju from the secondary fermentation-aged brine and drying it with hot air to crystallize the salt. delete According to claim 5,
The step of extracting the second active ingredient,
A manufacturing method carried out by adding 5 to 10% by weight of at least one of red pepper leaves and radish greens to the brine containing the first active ingredient. According to claim 5,
The primary fermentation and maturation step is,
A manufacturing method performed by adding 10 to 15% by weight of the conventional soybean paste and the conventional soy sauce, respectively, to the brine containing the first active ingredient and the second active ingredient. According to claim 5,
The secondary fermentation and maturation step is,
A manufacturing method performed by adding the Korean meju to the brine in which the primary fermentation and maturation has been completed at a ratio of 3:1.