KR20000012426A - Manufacturing method for soy sauce without smell - Google Patents

Abstract

PURPOSE: A manufacturing method for a soy sauce without smell is provided to prevent the peculiar smell of the soy sauce while having an effect for preventing a disease of adult people. CONSTITUTION: A method for manufacturing a soy sauce is composed of: boiling 40 kilograms of bean after pouring 40 liters of germanium water for 6 hours; grinding for making fermented soybeans; fermenting in a room in a temperature of 20°C for 20 days; drying for 30 days by using a sun light; dissolving a proper amount of salt in the germanium water; putting the fermented soybeans for 100 days; and taking out the fermented soybeans for fermenting in a temperature of 15°C for 60 days. The soy sauce does not smell the peculiar smell of the soy sauce and is effective for preventing a disease of adult people.

Description

Soy Sauce Production Method

The present invention relates to a method for preparing soy sauce that removes odor, that is, does not smell, to prepare soy sauce which is effective in preventing adult diseases while making soy sauce produced by fermenting meju without specific odor.

Commonly known methods of making soy sauce are traditionally introduced and methods of making soy sauce called Japanese soy sauce, which are manufactured at a commercially run jangyu plant. Soy sauce does not have a particularly strong smell, so there is no difficulty in using it, but it is not beneficial for health by adding chemicals such as preservatives, and traditional soy sauce (aka Chosun soy sauce), which is traditionally introduced outside of electronics, boils soju After making, select a date that suits the season (about January of the lunar calendar) and soak it in salt water to make soy sauce over a period of time. However, by soaking the fermented meju in salt water to make soy sauce, the fermented meju soaks in the salt water or completely prepares the soy sauce, and then strong odor occurs when storing or using edible soy sauce. If the proper ratio is not matched with salt water or if the taste of soy sauce is deteriorated due to the change of climate or temperature, it is boiled with high temperature heat to increase the concentration of salty taste. Not only has the pollution problem emerged, but the taste of soy sauce has also led to a rejection of the function of seasonings in modern life, which has led to the preference for commercial soy sauce produced at the jangyu plant.

The present invention has been studied and experimented with various materials for a considerable period of time (for many years) in order to fundamentally solve and supplement the above-mentioned drawbacks of the former and the latter, and in particular, to remove odors. When added, when stored, or when boiling for the stop of the salty fermentation of the soy sauce is to produce a soy sauce that is effective in preventing various adult diseases without odor as in the prior art as described in detail below.

First, put the water needed for soaking in a clean container, put an appropriate amount of germanium stone, and soaked about 10 days before and after, the germanium is leached, and the water becomes germanium water (水). Then wash about 40Kg of beans, add 20 liters of germanium water and boil over low heat. Ripe beans are then chopped or ground as usual, and then the meju is made in a mold and left for 20 days in an average room temperature of 20 ℃.

After about 20 days, the meju is fermented and then dried in natural light (sunlight) for 30 days. The inside is fermented, but the outside becomes hard meju.

12Kg (4 pieces of about 3Kg) of this meju was dissolved in 20L of germanium water leached by the above-mentioned method, and about 5.4L of salt was removed, and impurities were removed.Then, it was not a container made of metal or synthetic resin. Put it in. Floating 4 charcoal and 7 peppers, and after about 100 days, dried only meju and fermented for about 60 days while maintaining the average temperature of 15 ℃, producing the same soy sauce as traditional soy sauce and avoiding the smell of peculiar soy sauce at the same time. It is prepared to obtain an effect on preventing adult stool.

Example

1st process

Put water in a clean container, add an appropriate amount of germanium stone, and leave it for about 10 days. If it is left to stand, the germanium is leached and becomes germanium water.

2nd process

Wash about 40Kg of beans, pour 40ℓ of germanium water, and boil over low heat. The boiled beans are chopped or ground (ideally crushed with a mixer) to make meju lumps in a mold and then fermented for about 20 days in an average room temperature of 20 ° C.

3rd process

After drying the meju for about 20 days in natural sunlight for about 30 days, the inside becomes fermented hard meju, and 4 3 kg of this meju is 20 liter of germanium water by the first process and salt 5.4ℓ. After dissolving the impurities, remove the impurities, put them in traditional Onggi, float charcoal and red pepper, and then dry only Meju after about 100 days and ferment at a temperature of 15 ℃ for 60 days to prevent odor and prevent adult diseases. Soy is prepared.

The present invention can be seen that there is no difference in the traditional method of manufacturing soy sauce in the manufacturing method, but when the germanium water is boiled soybeans and the soju is soaked in brine, the salt water itself by using germanium water It is effective in preventing adult diseases when used properly as a seasoning in foods without storing the smells close to the odor peculiar to soy sauce, even when boiled or stored in foods, or when cooked in food, or when boiled to adjust the purity of soy sauce (to taste). There is.

Claims (1)

In a conventional soy sauce manufacturing method, beans are boiled at low temperature using germanium water, then made meju, fermented at 20 ° C. for about 20 days, dried in natural light for 30 days, and then immersed in germanium water dissolved in salt for about 100 days. After drying the meju, fermented at about 15 ℃ temperature for about 60 days to prevent adult disease and odor soy sauce manufacturing method.