KR102696492B1 - Soy sauce with black garlic and manufacturing method of the same - Google Patents

Abstract

The present invention relates to black garlic soy sauce and a method for manufacturing the same, and more specifically, to a new recipe of black garlic soy sauce and a method for manufacturing the same, which can provide a balanced taste and nutrition to satisfy various tastes of consumers by manufacturing soy sauce using black garlic. More specifically, the present invention relates to black garlic soy sauce and a method for manufacturing the same, which reduces the irritating smell of garlic by manufacturing soy sauce using fermented and aged black garlic, maintains the unique fermented taste and flavor of soy sauce while maintaining the excellence and characteristics of traditional soy sauce, and has enhanced health-promoting functions such as antioxidation, anticancer, strengthening of immune function, recovery from fatigue, promotion of blood circulation, strengthening of gastrointestinal movement, strengthening of liver function, and tonicity through the effective ingredients of the fermented and aged black garlic.
The method for manufacturing black garlic soy sauce according to the present invention is characterized by including the steps of: (S1) manufacturing black garlic by fermenting and maturing garlic; (S2) extracting the black garlic to manufacture a black garlic extract; (S3) heating a black garlic soy sauce mixture by mixing the black garlic extract and soy sauce; and (S4) cooling the black garlic soy sauce mixture and maturing it in a refrigerator to manufacture black garlic soy sauce.

Description

{SOY SAUCE WITH BLACK GARLIC AND MANUFACTURING METHOD OF THE SAME}

The present invention relates to black garlic soy sauce and a method for producing the same, and more specifically, to a new recipe for black garlic soy sauce and a method for producing the same, which can provide a balanced taste and nutrition to satisfy various tastes of consumers by producing soy sauce using black garlic.

More specifically, the present invention relates to black garlic soy sauce and a method for manufacturing the same, which reduces the irritating odor of garlic and maintains the excellence and characteristics of traditional soy sauce while maintaining the unique fermented flavor and aroma of soy sauce, while enhancing the health-promoting functionality such as antioxidation, anticancer, immune function enhancement, fatigue recovery, blood circulation promotion, gastrointestinal motility enhancement, liver function enhancement, and nutritional tonic through the effective ingredients of the fermented and aged black garlic.

In general, traditional fermented foods include soybean paste, soy sauce, red pepper paste, and kimchi. Among these, soy sauce is made using meju and is used to season food. Recently, various natural additives have been added to soy sauce to improve its taste and nutrition.

Soy sauce, which is always included in our country's representative dishes, is a basic seasoning that adjusts the taste of food. It has a unique flavor that combines salty, sweet, and savory tastes, as well as a distinctive aroma.

Soy sauce can be divided into thick soy sauce, medium soy sauce, and thin soy sauce depending on the concentration. Since each has a different saltiness, sweetness, and color, they are used for different purposes depending on the food. Thin soy sauce that has been fermented for 1 to 2 years is used to make soup, medium soy sauce that has been fermented for 3 to 4 years is used to make stews or seasoned vegetables, and thick soy sauce that has been fermented for 5 years or more is sweet and dark and is used to make medicinal dishes or stir-fried abalone.

Since ancient times, making soy sauce has been considered an important annual event for families, and events such as making meju, floating meju, making jang, and making jang continued from early winter to early summer of the following year. It was said that good soy sauce could make food taste good, so when making jang, an auspicious day was chosen and unclean things were avoided, and great care was taken not only when selecting ingredients but also when managing them during storage.

Meanwhile, salt or soy sauce is used to season food when cooking, and various seasonings, condiments, green onions, onions, and other ingredients are added to enhance the flavor. Therefore, there is the inconvenience of having to prepare each seasoning or condiment separately when cooking food, as well as the problem of it being difficult to calculate the ratio of each addition, and the disadvantage of the cooking time being longer.

In addition, since the salinity of soy sauce conventionally sold is very high at 18-19%, it gives a strong salty taste when used directly in food, and if the salinity is lowered, it can oxidize and spoil. In addition, in the case of soy sauce sold commercially in the form of existing flavored soy sauce or seasoned soy sauce presented in cookbooks, there is a problem that the nutrients are destroyed during the manufacturing process, the salinity is high, or the flavor becomes very strong due to various artificial additives. In addition, there was a problem that the shelf life was limited when mixed with various types of natural ingredients.

Accordingly, there is an urgent need for a technology for a realistic and applicable method of manufacturing delicious soy sauce that can prevent traditional soy sauce from spoiling easily even when mixed with nutritionally superior natural ingredients such as black garlic, and reduce the salinity while maintaining the unique nutritional components and flavor of the natural ingredients.

Meanwhile, garlic belongs to the lily family (Liliaceae) and is a perennial plant with bulbs, containing about 0.1% of essential oil, the main components of which are diallyl disulfide, diallyl trisulfide, and allylpropyl disulfide. In ancient and medieval times, it was highly regarded for its medicinal properties, and many of the properties of garlic have been proven through modern scientific research. The bulbs contain the antibiotic allium, which exhibits antiseptic, expectorant, and antispasmodic effects that relieve intestinal spasms. Also, the components of garlic are known to be scordinin, creatine, germanium, cysteine and methionine, allitiamin, selenium, aronamin, and lysine. Scordinin has the effect of strengthening and increasing muscle growth. Creatine is a component of the scordinine family that helps with muscle contraction, muscle growth, and growth. Germanium has the effect of recovering from fatigue and increasing stamina. Cysteine and methionine have detoxification and anti-aging effects. Allitiamin has a higher absorption rate in the body than other vitamin B1 and increases physical vitality and fatigue recovery. Selenium is effective against cancer and heart disease, and helps function as an immune system by preventing toxic substances from destroying normal cells. Aronamin has the function of strengthening and promoting digestion. Lysine improves male ability, increasing the pregnancy rate, and smoothing blood flow, so it is effective for both high blood pressure and low blood pressure. It is good and has a homeostasis effect and has the ability to dissolve blood clots, so it can prevent cerebral thrombosis and myocardial infarction.

However, because of the strong, spicy taste of garlic, its consumption is limited, so various attempts have been made to make garlic more edible. One of them is black garlic, which is fermented and aged garlic.

This type of fermented and aged garlic is black garlic that suppresses the production of allicin from raw garlic and is converted into a substance called s-allylcysteine by maturing for 30 to 40 days. It is known as black garlic because of its black color. Black garlic has a reduced allicin content, which reduces the acrid and spicy flavors and increases the sweetness, and it can reduce gastrointestinal disorders such as gastric ulcers and gastritis and reduce residual odor, helping people who felt uncomfortable after eating raw garlic to eat garlic more easily. In addition, black garlic is nutritionally superior to raw garlic, with various functionalities such as polyphenols and antioxidant effects enhanced.

The main component of black garlic is diallyl disulfide (DADS), and sulfur-containing compounds are known to have antibacterial, antifungal, antioxidant, platelet aggregation inhibition, and anti-viral effects. It also contains a large amount of water-soluble compounds such as s-annylcysteine, s-methylcysteine, and s-arylmercapcysteine, which are rarely found in raw garlic. Black garlic's effective components have antioxidant, anticancer, immune function enhancement, fatigue recovery, blood circulation promotion, gastrointestinal movement enhancement, liver function enhancement, and tonic properties, making it effective for health promotion.

Recently, various natural additives have been added to soy sauce to improve the taste and nutrition of soy sauce. An example of such soy sauce additive is black garlic, which was discussed above. An example of applying black garlic to soy sauce is disclosed in Korean Patent No. 10-1077592, which includes the steps of processing crushed black garlic and black garlic extract; a soaking step in which soybeans are washed and soaked separately; a steaming step in which the soaked soybeans and crushed black garlic are mixed in a mixing ratio of 95-99 wt% of soybeans and 1-5 wt% of black garlic and boiled; a fermentation step in which the steamed soybeans and black garlic mixture are made into meju of a certain size and dried for a certain period of time while cultivating Aspergillus oryzae; a first fermentation step in which the meju that has completed the fermentation step is mixed with a certain amount of dissolved sea salt and fermented for a certain period of time; a brine separation step in which the meju that has completed the first fermentation is separated from the brine; In the above process, a second maturation step of mixing 1 to 3 wt% of black garlic extract with the weight of the separated brine and maturing it; There is published content on a soy sauce manufacturing method using black garlic processed by the above manufacturing method, and Republic of Korea Patent No. 10-1363019 is published on a low-temperature fermentation fermented black garlic and traditional soy sauce fermented with meju at a high temperature, extracted using a low-temperature vacuum method, and then stored using a charcoal ball, thereby extending the shelf life, maintaining the unique nutrients and flavor of natural ingredients, and reducing the salinity.

In addition, Korean Patent Publication No. 10-2013-0003719 discloses a fermented black garlic soy sauce and a method for manufacturing the same, which comprises a process for culturing mold in soy sauce raw materials, a soy sauce base fermentation process, a black garlic extract manufacturing process, a yeast fermentation process for inoculating and culturing yeast in black garlic extract, an alcohol fermentation process for mixing soy sauce base and fermented black garlic extract and then subjecting it to alcohol fermentation, and a maturation process, and Korean Patent Publication No. 10-2017-0014239 discloses a process for manufacturing fermented black garlic soy sauce, which comprises the steps of: mixing soaked soybeans and crushed enzyme-fermented black garlic and steaming them; forming the steamed soybeans and black garlic mixture into meju and fermenting it; immersing the manufactured fermented meju in salt water and fermenting it; The present invention discloses a method for manufacturing soy sauce containing fermented and aged black garlic, which comprises: a step of manufacturing soy sauce by filtering brine in which fermented soybean paste that has undergone the above fermentation step is immersed;

Republic of Korea Patent No. 10-1077592 Republic of Korea Patent No. 10-1363019 Republic of Korea Publication Patent No. 10-2013-0003719 Republic of Korea Publication Patent No. 10-2017-0014239

The present invention has been made to solve the problems of the prior art as described above, and the purpose of the invention is to provide a new recipe of black garlic soy sauce and a method for manufacturing the same, which can provide a balanced taste and nutrition to satisfy the various tastes of consumers by manufacturing the soy sauce using black garlic.

More specifically, the present invention aims to provide black garlic soy sauce and a method for manufacturing the same, which have enhanced health-promoting functions such as antioxidation, anticancer, immune function enhancement, fatigue recovery, blood circulation promotion, gastrointestinal motility enhancement, liver function enhancement, and tonicity through the effective ingredients of the fermented and aged black garlic, while reducing the irritating odor of garlic and maintaining the unique fermented taste and flavor of soy sauce while maintaining the excellence and characteristics of traditional soy sauce.

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

In order to achieve the above and other objects, the method for manufacturing black garlic soy sauce according to the present invention is characterized by including a step (S1) of manufacturing black garlic by fermenting and maturing garlic; a step (S2) of extracting the black garlic to manufacture a black garlic extract; a step (S3) of heating a black garlic soy sauce mixture by mixing the black garlic extract and soy sauce; and a step (S4) of cooling the black garlic soy sauce mixture and maturing it in a refrigerator to manufacture black garlic soy sauce.

In addition, the method for manufacturing black garlic soy sauce according to the present invention is characterized in that the step of manufacturing black garlic in the step S1 includes a step (S11) of heating and fermenting and maturing the garlic at 60 to 80°C; and a step (S12) of fermenting and maturing the heated and fermented garlic at room temperature.

In addition, the method for manufacturing black garlic soy sauce according to the present invention is characterized in that the step of manufacturing a black garlic extract in the step S2 comprises mixing the black garlic and water 1 to 2 times the weight of the black garlic and boiling them at a temperature of 110 to 120°C for 3 to 6 hours to perform hot water extraction.

In addition, the method for manufacturing black garlic soy sauce according to the present invention is characterized in that, in step S3, 10 to 50 wt% of the black garlic extract and 10 to 90 wt% of the soy sauce are mixed, and the heating temperature is 50 to 70°C.

Meanwhile, the black garlic soy sauce according to the present invention is characterized in that it is manufactured by a method for manufacturing black garlic soy sauce according to the present invention.

According to the black garlic soy sauce and its manufacturing method according to the present invention having the above-mentioned composition, a new recipe of black garlic soy sauce and its manufacturing method can be provided that can provide a balanced taste and nutrition to satisfy various tastes of consumers by manufacturing soy sauce using black garlic.

More specifically, according to the black garlic soy sauce and the manufacturing method thereof according to the present invention, by manufacturing soy sauce using fermented and aged black garlic, the irritating odor of garlic is reduced, and while maintaining the excellence and characteristics of traditional soy sauce, the unique fermented taste and flavor of soy sauce are maintained, and at the same time, the black garlic soy sauce and the manufacturing method thereof have enhanced functionality effective for promoting health, such as antioxidation, anticancer, strengthening of immune function, recovery from fatigue, promotion of blood circulation, strengthening of gastrointestinal movement, strengthening of liver function, and tonicity, through the effective ingredients of the fermented and aged black garlic.

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

Figure 1 is a manufacturing process diagram schematically showing a method for manufacturing black garlic soy sauce according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the contents described below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed contents can be thorough and complete and so that the technical idea of the present invention can be sufficiently conveyed to those skilled in the art. Like reference numerals represent like elements throughout the specification.

Figure 1 is a manufacturing process diagram schematically showing a method for manufacturing black garlic soy sauce according to the present invention.

The method for manufacturing black garlic soy sauce according to the present invention may be configured to include a step (S1) of manufacturing black garlic by fermenting and maturing garlic; a step (S2) of extracting the black garlic to manufacture a black garlic extract; a step (S3) of heating a black garlic soy sauce mixture by mixing the black garlic extract and soy sauce; and a step (S4) of cooling the black garlic soy sauce mixture and maturing it in a refrigerator to manufacture black garlic soy sauce.

Hereinafter, the method for manufacturing black garlic soy sauce according to the present invention will be described in more detail step by step with reference to FIG. 1.

1. Black garlic manufacturing step (S1);

This step is the step of fermenting and maturing garlic to produce black garlic.

More specifically, it can be configured to include a step (S11) of heating and fermenting and maturing the garlic at 60 to 80°C; and a step (S12) of fermenting and maturing the heated and fermented garlic at room temperature.

After cleaning and washing the whole garlic cloves, remove any moisture, and place them in a heating fermentation maturation device (such as an electric rice cooker) with the roots facing down to about 70-80% of the capacity of the heating fermentation maturation device. Heat fermentation maturation is performed at 60-80℃ for 15-20 days, and the heated fermentation maturation garlic is fermented and maturated at room temperature (20±5℃) for 80-100 days to produce chewy, jelly-like black garlic.

2. Black garlic extract manufacturing step (S2);

This step is the step of extracting the black garlic and producing a black garlic extract.

More specifically, it can be composed of mixing the black garlic and water 1 to 2 times the weight of the black garlic and boiling them at a temperature of 110 to 120°C for 3 to 6 hours to perform hot water extraction.

In the above S1 step, the peeled black garlic cloves and black garlic skins can be ground and used separately, or the black garlic can be ground or minced with the skin on. The ground or minced black garlic is mixed with 1 to 2 times the weight of the black garlic in water, and then placed in a double boiler and boiled at a temperature of 110 to 120℃ for 3 to 6 hours to produce a more flavorful black garlic extract.

3. Black garlic soy sauce mixture heating step (S3);

This step is the step of preparing a black garlic soy sauce mixture by mixing the black garlic extract and soy sauce, and then heating it.

More specifically, the black garlic soy sauce mixture can be composed by mixing 10 to 50 wt% of the black garlic extract and 10 to 90 wt% of the soy sauce, and the black garlic soy sauce mixture is heated to a temperature of 50 to 70°C and maintained for 1 to 2 hours.

4. Black garlic soy sauce mixture refrigerated maturation stage (S4);

This step is the step of manufacturing black garlic soy sauce by cooling the black garlic soy sauce mixture and then refrigerating it.

More specifically, the black garlic soy sauce mixture heated in step S3 is cooled and then refrigerated for 24 to 30 hours at a temperature of 0 to 10°C to produce black garlic soy sauce.

By heating the black garlic soy sauce mixture in step S3 and going through the refrigerated maturation process in step S4, the black garlic soy sauce can obtain the effects of the effective ingredients of black garlic while also maintaining the unique taste and flavor of soy sauce.

As another embodiment of the present invention, the raw material for producing black garlic may be elephant garlic.

Elephant garlic is a perennial bulb of the lily family, and is a large garlic. It is named after its size, which is 7 to 10 times larger than regular garlic. It is mainly cultivated in the United States and the United Kingdom. It usually grows to about 90 to 100 cm, and in Korea, it is called Ungnyeo garlic, King garlic, and Daewang garlic rather than Elephant garlic.

Elephant garlic is the number one cancer prevention food selected by the American Cancer Institute. It is said that the anticancer ingredients in garlic detoxify cancer cells and keep normal cells healthy. Elephant garlic is excellent for blood vessel health. It lowers blood cholesterol levels and detoxifies by removing waste and toxins from blood vessels. It has the effect of preventing various cardiovascular diseases by promoting smooth blood circulation.

Garlic is originally known to be good for men's stamina, but elephant garlic is known to contain more than twice as much scordin, an ingredient that promotes metabolism and helps with nutrition and strengthening the body, as regular garlic.

Elephant garlic contains saponin, a representative component of ginseng. Saponin inhibits alcohol absorption, strengthens the liver, and can be expected to have effects such as preventing obesity, increasing immunity, and preventing arteriosclerosis.

Elephant garlic, unlike garlic, has a mild and mild flavor with almost no spiciness. It is crunchy and juicy, so it can be eaten raw and used in salads. Although it is called garlic, it has a similar flavor to onion or green onion, and has a slightly sweet flavor and aroma.

Elephant garlic also contains allicin, which is the garlic-smelling component. However, the allicin content of elephant garlic is only about 1/60th of that of regular garlic, so it has almost no characteristic garlic smell.

As another embodiment of the present invention, the raw material for manufacturing black garlic may be composed of garlic or elephant garlic, which is soaked in rice water with its skin on, aged at a temperature of 0.5 to 1.5°C for 12 to 15 hours, and then dried.

The above rice water refers to cloudy water generated when washing rice, and contains vitamin B1, vitamin B2, starch, etc. and has excellent odor absorption ability. By soaking elephant garlic in this rice water, it is excellent for removing garlic odor.

By maturing garlic or elephant garlic in rice water at 0.5~1.5℃ under the above conditions, the effective ingredients of fiber and vitamins dissolved in the rice water can be absorbed and the garlic smell can be removed in advance. In order to obtain the effect of maturing at such a low temperature using rice water, it is desirable to maintain the above temperature and time range.

As another embodiment of the present invention, in the step S3, 5 to 10 parts by weight of a gold extract are further added to 100 parts by weight of the black garlic soy sauce mixture.

The usefulness of the goldenrod is recorded in the Compendium of Materia Medica, and it is known as a rare edible and medicinal plant, so much so that it is called the PANDA of the plant world. In Oriental medicine, the goldenrod is said to be used to treat gonorrhea and furuncles, and for detoxication. The goldenrod contains flavonoids, linoleic acid, oleic acid, vitamin E, selenium, and plant collagen. It has been revealed that the ethanol extract of the goldenrod improves diabetic renal failure, such as reducing urine protein. Research is being conducted to utilize the beneficial effects of the goldenrod on the human body, but the taste and smell of the goldenrod are not good, so it is difficult to enjoy it in daily life.

In the present invention, the gold extract is prepared as follows.

(a) a step of preparing a powder of gold ginseng by drying and then powdering at least one selected from the group consisting of the root, seed, stem and leaf of gold ginseng; and

(b) a step of adding 30 to 50 parts by weight of the above gold powder to 100 parts by weight of water and performing hot water extraction at 35 to 45°C for 40 to 50 hours to prepare a gold water extract;

More specifically, the present invention will be described in more detail below through examples. However, these examples are intended to illustrate the present invention, and the present invention is not limited to these examples.

(1) After cleaning and washing the whole garlic, remove moisture, and place it in an electric rice cooker with the roots facing down, filling the heating fermentation ripening device to about 70-80% of its capacity, and heat fermenting and ripening for 15-20 days with the heat retention function (maintained at 60-80℃), and then fermenting and ripening the heated fermented garlic at room temperature (20±5℃) for 80-100 days to produce chewy, jelly-like black garlic.

(2) Grind the black garlic, mix it with 1 to 2 times the weight of the black garlic, boil it at 110 to 120℃ for 3 to 6 hours, and extract it with hot water to produce a black garlic extract.

(3) A black garlic soy sauce mixture containing 10 to 50 wt% of the black garlic extract and 10 to 90 wt% of the soy sauce is heated to a temperature of 50 to 70°C and maintained for 1 to 2 hours.

(4) Cool the heated black garlic soy sauce mixture above and then refrigerate and mature at a temperature of 0 to 10°C for 24 to 30 hours to produce black garlic soy sauce.

In (1) of [Example 1], the same method as [Example 1] was performed, except that elephant garlic was used instead of garlic as the raw material for manufacturing black garlic.

[Example 1] (1) was performed in the same manner as [Example 1], except that a pretreatment step of soaking whole garlic as a raw material for manufacturing black garlic in rice water, maturing it at a temperature of 0.5 to 1.5°C for 12 to 15 hours, and then drying it was performed.

[Example 1] (1) was performed in the same manner as [Example 1], except that a pretreatment step of soaking whole elephant garlic as a raw material for manufacturing black garlic in rice water, maturing it at a temperature of 0.5 to 1.5℃ for 12 to 15 hours, and then drying it was performed.

[Example 1] (1) was performed in the same manner as [Example 1], except that 5 to 10 parts by weight of a gold-colored extract was added to 100 parts by weight of a black garlic soy sauce mixture containing 10 to 50 parts by weight of black garlic extract and 10 to 90 parts by weight of the soy sauce, and then heated to a temperature of 50 to 70°C and maintained for 1 to 2 hours.

[Example 1] The process for manufacturing black garlic extracts of (1) and (2) was performed in the same manner as in [Example 1], except that a commercially available double boiler was used. The double boiler was operated in the following manner.

- Menu: 18 hours of boiling -> Menu: 11 hours of concentrate

[Comparative Example 1]

Garlic soy sauce sold on the market was purchased and used as [Comparative Example 1].

[Example of test: Sensory evaluation]

A sensory evaluation was conducted on the black garlic soy sauce according to the present invention of [Examples 1] to [Examples 6] and the commercially available garlic soy sauce of [Comparative Example 1]. The sensory evaluation was conducted on a consumer panel of 100 people, 50 male and 50 female adults, using a 9-point rating system (9: very good, 7: good, 5: average, 3: bad, 1: very bad) for taste, flavor, and overall preference. The results are shown in [Table 1].

division taste incense Full symbol Example 1 6.9 7.0 7.0 Example 2 7.4 7.4 7.4 Example 3 7.5 7.3 7.4 Example 4 7.4 7.5 7.5 Example 5 6.8 6.9 6.9 Example 6 7.0 7.4 7.2 Comparative Example 1 5.4 5.3 5.4

As confirmed in the above [Table 1], the black garlic soy sauce according to the present invention, in the case of [Examples 1] to [Examples 5], was evaluated as being significantly higher in terms of taste, aroma, and overall preference compared to the commercially available garlic soy sauce of [Comparative Example 1].

In addition, in the case of [Example 5] where more gold powder extract was added, it showed almost similar values in terms of taste, aroma, and overall preference compared to [Example 1], so it can be expected that the beneficial components of gold powder can be easily consumed with soy sauce without any aversion to the added gold powder.

In particular, in [Example 2] using elephant garlic, and [Examples 3] to [Examples 4] in which garlic or elephant garlic was pretreated by soaking it in rice water, all items were evaluated higher than in [Example 1], and respondents responded that they were very satisfied.

In addition, in the case of [Example 6] using a double boiler, the garlic smell of the black garlic extract was completely eliminated, and it was responded that it was very satisfactory in terms of flavor and overall preference compared to [Example 1].

Therefore, the black garlic soy sauce according to the present invention is expected to provide a black garlic soy sauce with enhanced functionality for health promotion, such as antioxidation, anticancer, strengthening of immune function, recovery from fatigue, promotion of blood circulation, strengthening of gastrointestinal movement, strengthening of liver function, and tonicity, through the effective ingredients of fermented and aged black garlic, while reducing the irritating odor of garlic and maintaining the unique fermented taste and flavor of soy sauce while maintaining the excellence and characteristics of traditional soy sauce.

The present invention described above is merely exemplary, and those skilled in the art will readily appreciate that various modifications and equivalent other embodiments are possible therefrom. Therefore, it will be readily understood that the present invention is not limited to the forms mentioned in the detailed description above. Accordingly, the true technical protection scope of the present invention should be determined by the technical idea of the appended claims. In addition, the present invention should be understood to include all modifications, equivalents, and substitutes within the spirit and scope of the present invention defined by the appended claims.

Claims (5)

delete delete In the manufacturing method of black garlic soy sauce,
Step (S1) of manufacturing black garlic by fermenting and maturing garlic;
Step (S2) of extracting the black garlic to produce a black garlic extract;
Step (S3) of heating a black garlic soy sauce mixture by mixing the black garlic extract and soy sauce; and
It includes a step (S4) of manufacturing black garlic soy sauce by cooling the black garlic soy sauce mixture and then refrigerating and maturing it at a temperature of 0 to 10°C;
The step of manufacturing black garlic of the above S1 step includes a step (S11) of heating and fermenting and maturing the garlic at 60 to 80°C, and a step (S12) of fermenting and maturing the heated and fermented garlic at room temperature.
The step of manufacturing the black garlic extract of the above S2 step is to mix the black garlic and water 1 to 2 times the weight of the black garlic and boil it at a temperature of 110 to 120°C for 3 to 6 hours to perform hot water extraction.
In the above step S3, 10 to 50 wt% of the black garlic extract and 10 to 90 wt% of the soy sauce are mixed, and the heating temperature is 50 to 70°C.
It includes a pretreatment step of soaking garlic in rice water with its skin on, maturing it at a temperature of 0.5 to 1.5℃ for 12 to 15 hours, and then drying it.
The above garlic is elephant garlic.
A method for manufacturing black garlic soy sauce, characterized in that in the step S3, 5 to 10 parts by weight of a gold powder extract is further added to 100 parts by weight of the black garlic soy sauce mixture.
delete In black garlic soy sauce,
Black garlic soy sauce characterized by being manufactured by the method for manufacturing black garlic soy sauce of claim 3.