KR20020045931A - Anticancer soybean sauce manufacturing process. - Google Patents

Abstract

PURPOSE: A process of preparing soy sauce by adding a suitable amount of isoflavone in the manufacture of soy sauce is provided. Whereby, the product has an anticancer activity and cancer cell growth inhibiting activity. CONSTITUTION: Washed soybean is steamed in a rice steamer, added with spawns as a mixture of Aspergillus oryzae and roasted wheat flour and fermented. Thereafter, the fermented soybean is dried, soaked in saline water and added with a small amount of isoflavone, followed by ageing for a specified time of period. In addition, 5 to 50% by weight of steamed soybean germ, based on the soybean is added to steamed soybean in the process of pouring a spawn, instead of addition of isoflavone in the soaking process.

Description

Anticancer soybean sauce manufacturing process.

The present invention relates to a method of drafting soy sauce, which is capable of obtaining soy sauce having an excellent anticancer effect when drafting soy sauce.

In general, soy sauce is rich in soybeans, roasted ground wheat, and pre-rotted soybeans, mixed with koji, dried, and then fermented and fermented in fermentation to obtain nutritious and delicious soy sauce.

Soy is rich in protein and can get rich nutrients such as sweetness of sugar and sweetness obtained by protease and amino acids produced by protein decomposition during fermentation.

In particular, the incidence of lung cancer in Korea, Japan, and China, which consume a lot of soybeans, is about 1/8 lower than that of foreign countries.

Soy isoflavone contains a lot of isoflavones. It is a protein composed of Genistin, Dadezine, and Glycithin, which can suppress various cancers, prevent osteoporosis, cardiovascular disease and menopausal symptoms, as well as various biological activities. Reported as a compound.

The effects of isoflavones were recently revealed at the International Cancer Prevention Society Conference and the 3rd International Cancer Symposium held at Kadok Medical University. At the conference, Professor Stephen Barson of the Department of Pharmacology and Toxicology, University of Alabama, After isoflavones were administered to 20-day-old rats, more than 50% of the field was inhibited. ”In addition, several academic papers report the anticancer effects of isoflavones.

However, isoflavones, which are known to be contained in soybeans, are mostly contained in the seeds attached to the shells of beans, and the seeds attached to the shells of the beans are often lost during processing. It was difficult to expect excellent anticancer effect.

The present invention has been made in view of the above problems, and its object is to provide an anticancer soy sauce manufacturing method that can maximize the anticancer effect by adding an appropriate amount of isoflavones in the soy sauce manufacturing process.

Features of the present invention for achieving the above object,

A washing process for washing selected high quality beans with clean water;

A steaming process of putting the washed beans into a shiru to give steam of high heat;

Spawn administration step of administering spawns (mixed with flour made from yellow pepper and roasted wheat) to the soybeans which have been increased;

Fermentation soybean seed is fermented to cultivate the seed to activate the spores;

A drying step of drying the aged fermented soybeans;

It can be achieved by the method for producing anticancer soy sauce, characterized in that the soy sauce is completed by a ripening process of fermenting dried beans for a certain period of time to fully ferment.

1, 2 is a manufacturing process diagram illustrating an embodiment of the present invention,

Hereinafter, the preferred embodiment for achieving the above object will be described in detail by the process according to the manufacturing process of Figure 1, Figure 2 as follows.

Washing process; In this step, the selected high quality beans are washed with clean water.

At this time, if the soaking soak in water so that the water is sufficiently absorbed in the washing process can be made to proceed smoothly.

Capital increase process; In this step, cleanly put the beans into the shiru and steam them with steam for about 1 hour. At this time, the soybean is swelled in the process of steaming, so that the spacing between molecules is widened, maintaining the gel (gel) state, so that the seed can be cultured smoothly.

Spawn administration process; In this step, the soybeans, which are swollen by high temperature steam, are cooled to 30-40 degrees C, and then spawned with a mixture of rhubarb and pre-roasted flour.

At this time, there are several kinds of spawn, but it is preferable to use pure spawn with excellent fermentability.

Aging process; In this stage, the fermented soybean is fermented and fermented for about 60-70 hours to make spores active.

Drying process; This step is a drying process to dry the fermented soybeans to maintain the proper moisture content.

Immersion process; In this step, isoflavones, which are the most important elements of the present invention, are added to the dried soybeans in 17-21% of brine and aged.

The isoflavones are preferably added to maintain 0.1-6% by weight of the beans.

At this time, isoflavones purely extracted from soybeans or other plants are used.

In some cases, the soybeans attached to the bean husks may be added to maintain 5-50% by weight of the beans. Soybean seed contains 3-5 times more than soy isoflavones, so even if you do this will eventually increase the overall content of isoflavones.

Aging process; This step is a process of aging soaked soybeans for 2-3 months. The mixed isoflavones are evenly absorbed by the liver to complete the anticancer soy sauce.

As described above, the present invention can suppress various cancers and prevent osteoporosis, cardiovascular disease, menopausal symptoms by isoflavones added in the manufacturing process of the liver, since it has already been found in various clinical trials.

If you eat soy containing a lot of this isoflavone,

1: anticancer effect

2: effect of inhibiting the growth of cancer cells

3: There is a factor that suppresses the mutations that cause cancer, thereby reducing the mutagenicity of various carcinogens and providing the best cancer prevention products that can prevent cancer.

In the end, it will be the best anti-cancer and cancer prevention food that will improve the health of the people and enhance the soy sauce's external competitiveness so that it can be exported to foreign countries and freed from the fear of cancer.

Claims (2)

A washing process for washing the selected high quality beans with clean water; A steaming process in which the washed beans are put into a shiru and given high heat steam; A seed seeding step of administering seed seeds (mixed with yellow rice flour and roasted wheat flour) to the expanded and expanded beans; Fermentation process so that the spores are activated by fermenting the beans to which the spawn is administered; A drying step of drying the aged fermented soybeans; Dipping the soaked dried beans in brine and adding a small amount of isoflavones; A method of producing anticancer soy sauce, characterized in that the soy sauce is completed by a ripening process of fermenting soaked soybeans for a certain period of time. According to claim 1, instead of adding isoflavones in the soaking process, the soybean embryos (seed) added to the soybeans added during the spawning process are added to maintain 5-50% by weight of the soybeans (3 of soybeans). Method for producing anti-cancer soy sauce, characterized in that to use isoflavones containing a large amount of -5 times isoflavones) to make improved meju containing a lot of isoflavones.