KR20000024798A - Process for soy sauce and fermented soybean paste included ingredient of oak mushroom - Google Patents

Abstract

PURPOSE: A process for a soy sauce and a fermented soybean paste with an oak mushroom powder after removing moisture and smell are provided. CONSTITUTION: A soy sauce and a fermented soybean paste with an oak mushroom powder are characterized by a process: after soaking fermented soybean into a salt solution for 40days, if the color of a soybean sauce turn into black, pulling out; breaking; putting some soybean sauce, salt and the mixture in a pot, followed by fermenting again for 6-10months; the soy sauce comprises 100pts.wt. of the soaked fermented soybean, 10pts.wt. of the oak mushroom powder removed moisture and smell by roasting for 20min. in a middle flame 3pts.wt. of cut oak mushroom of 3-7mm size. Processing of the soybean sauce by boiling with dried oak mushroom after filtering the rest of soybean sauce and pulling out soaked fermented soybean is provided.

Description

PROCESS FOR PREPARATION SOYBEAN PASTE AND SOY SAUCE CONTAINING OAK MUSHROOM COMPONENT

The present invention is a method for producing soybean and soy sauce containing shiitake mushroom components, more specifically, soybean and soy sauce containing shiitake mushrooms containing roasted shiitake mushrooms, which have been removed moisture and aroma at the same time in the miso and soy sauce It relates to the manufacture of.

In general, shiitake mushrooms belong to pine mushrooms and pine mushrooms. Our old name was called "Hyangsim." Essays are called altitude, and in English it is called OAK MUSHROOM. In particular, it is a fungus of Asian origin, which is a woody fungus that occurs mainly in the oak tree of hardwoods in temperate regions of Northeast Asia such as Korea, Japan, China and Taiwan and subtropical regions of Southeast Asia.

Shiitake mushrooms are a good way to get rid of poison and help hunger to prevent hunger, and to help blood flow through the wind, and to reduce blood cholesterol, improve blood circulation, and increase capillary contraction. Oxygen and nutrients are smoothly supplied to the development site to prevent hypertension and arteriosclerosis, and the unique vitamin B12, D improves the number and function of red blood cells, which is effective in treating anemia and prevents rickets in pregnant women. It is a low-calorie food that contains various minerals, vitamins, and carbohydrates. The hemicellulose fiber helps to normalize the function of the stomach and small intestine, preventing obesity, diabetes, heart disease, and liver disease. "LENTINAN" promotes the production of interferon in vivo, shows antiviral activity and cancer cells. It has been reported to suppress tumor growth by activating the attacking T-lymphocytes to increase immunity.

Looking at the composition of the shiitake mushrooms as shown in Table 1 below.

division Energy moisture(%) Protein (g) Lipid (g) Carbs (g) Ash (g) Mineral (mg) Vitamin (mg) Sugar fibrin calcium sign iron salt potassium B1 B2 Niacin Raw altitude 27 90.8 2.0 0.3 5.4 0.7 0.8 6 28 0.6 5 180 6.08 0.23 4.0 Dried Elevation 272 10.6 18.1 3.1 57.0 0.7 4.5 19 268 3.3 25 2140 6.48 1.57 19.0

In our country, 450 hectares of annual output is produced in Changheung County, which accounts for about 12% of the national production and is a special product. However, the supply of shiitake mushrooms is increasing year by year, causing oversupply and falling prices. Therefore, there is a need for various measures to expand the acceptance of new shiitake mushrooms and to improve farm household income.

Therefore, a number of shii farming farms and agricultural product processing factories are trying to make red pepper paste using shiitake mushrooms, but because of the peculiar fishy taste of shiitake mushrooms, there is a technical difficulty in manufacturing food such as red pepper paste or miso.

The present invention is to make the active ingredient of shiitake mushrooms with soybean paste and soy sauce to make it possible for the general public to continue edible and ingested.

In addition, shiitake miso and soy sauce make technical problems to obtain the effects of various folk remedies by the components of shiitake mushrooms containing the active ingredient compared to general soy sauce.

When the shiitake mushroom is contained in soybean paste and soy sauce, the technical problem is to prepare shiitake mushroom soybean paste and soy sauce which are the same as the taste of our traditional soybean paste by removing the fishy taste peculiar to shiitake mushroom.

In addition, the present invention is to produce the demand of the shiitake by manufacturing with miso and soy sauce made of shiitake mushrooms, the problem of oversupply and price drop due to the increase in the production of shiitake mushrooms to increase the marketability Making technical profit of farmhouse is the technical problem.

The present invention is sufficiently fermented and aged traditional meju soaked in saline of soy venom after about 40 days, when the color of the soy sauce is black, take out the saponified meju crushed by hand, 100 parts by weight Here, roast the dried shiitake mushrooms for 20 minutes on medium heat to remove moisture and aroma at the same time, and roast the dried shiitake mushrooms for 20 minutes on medium heat to remove moisture and aroma. Add about 3 parts by weight of finely cut shiitake cut into a size of 3mm ~ 7mm using a grinder, apply it to Doenjang poison, and add fermented soy sauce and subsalt to re-ferment for 6 ~ 10 months. It is a method of manufacturing miso containing shiitake mushrooms, characterized in that

In addition, the present invention is a method for producing soy sauce containing shiitake mushrooms, characterized in that by taking out the soybean meju and filtering the remaining soy sauce, sifting, and putting the dried shiitake into soy sauce.

Hereinafter, the present invention will be described in more detail with reference to production examples.

The following preparation examples were prepared in units of 625 chunks of meju, 2000 L of water, 833 kg of salt, 100 red peppers, 3 kg of charcoal, 45 kg of dry altitude, 60 kg of shiitake powder, and 15 kg of shredded altitude.

Preparation Example 1

The jar was not polished because the glaze was not applied, and the jar was put clean and heated and sterilized by washing the inside of the jar. Dried traditional meju washed with clean water well in the sun. The salt, minus the brine, was dissolved in the 150m underground rock and filtered through the reddish-grained fine grains and settled again for 3 days, using only the purified water at the top. The salt concentration at this time was 17-19 bome.

Subsequently, the prepared jars were filled with about 70% of the washed meju and filled with the brine. At this time, the meju did not float over the frozen season. 3 days later, to remove germs and impurities, Dalgun charcoal and red whole pepper were applied into the jar, and the lid was closed before the smoke was set. After 3 days, the lid was opened only in good weather in the morning, and in the evening, It was allowed to evaporate, disinfect and ferment in the sun. The jars were wiped so that they could breathe well so that they could ripen in the middle, and fermented and matured for about 40 days while giving proper care for the sun. Then, fermented and aged meju and brine were separated from the jar. Separate the doenjang by hand and crush it. Add 10 parts by weight of shiitake powder (to 100 parts by weight of meju) and 3 parts by weight of finely cut shiitake, and apply it to the doenjang poison. Re-fermentation of ~ 10 months to prepare a doenjang containing shiitake mushrooms.

Preparation Example 2

The jar was not polished because the glaze was not applied, and the jar was put clean and heated and sterilized by washing the inside of the jar. Dried traditional meju washed with clean water well in the sun. The salt, minus the brine, was dissolved in the 150m underground rock and filtered through the reddish-grained fine grains and settled again for 3 days, using only the purified water at the top. The salt concentration at this time was 17-19 bome.

Subsequently, the prepared jars were filled with about 70% of the washed meju and filled with the brine. At this time, the meju was not floating up over freezing. 3 days later, to remove impurities from the bacteria, Dalgun charcoal and red whole pepper were applied into the jar, and the lid was closed before the smoke was set. After 3 days, the lid was opened in the morning only in good weather and closed in the evening for natural ventilation and sunlight. Evaporation, disinfection and fermentation were performed. The jars were wiped to breathe well so that they could be well ripened in the middle and fermented for about 40 days while giving proper care for the sun. Then, fermented and aged meju and brine were separated from the jar.

Then, the meju was separated and the remaining soy sauce was sieved, and the dried shiitake was added to sweeten in a pot.

The soy sauce prepared in Preparation Example 1 and Soy Sauce prepared in Preparation Example 2 were each maintained in a jar while wiping the venom so that fermentation is well done in a well-ventilated place with good sunlight.

Doenjang and soy sauce containing shiitake mushroom components obtained by the present invention is prepared as intestine without damaging the active ingredients of shiitake mushrooms, so that the shiitake mushroom component can be edible by the general public.

In addition, the present invention has an effect that does not lose the flavor of indigenous products due to the peculiar smell of shiitake mushrooms when the shiitake mushroom is contained in miso and soy sauce.

Claims (2)

After fully fermented and aged traditional meju is soaked in saline solution of soy sauce poison, and after about 40 days, when the color of soy sauce is black, take out the soybean meju and crush it by hand, and dried dried mushrooms for 100 parts by weight of the soybean meju Roast 20 minutes on medium heat to remove moisture and aroma at the same time. 10 parts by weight of shiitake powder made by flour, and dry shiitake mushrooms on medium heat for 20 minutes to remove moisture and aroma. Shiitake mushroom is characterized in that it is prepared by adding about 3 parts by weight of finely cut shiitake cut into the size of ㎜ ~ 7mm, and applying it to the doenjang venom and adding fermented soy sauce and unsalted salt to re-fermentation for 6 ~ 10 months. Method of making miso containing. After fermenting and ripening traditional meju into saline solution of soy sauce for about 40 days, when the color of soy sauce is dark, take out the soy sauce meju, sift the remaining soy sauce, and add dried shiitake to make soy sauce. Soy sauce production method containing shiitake mushrooms.