KR20040093310A - Production method of soy - Google Patents

Abstract

PURPOSE: A method for producing Welsh onion-soy sauce using refined table salt containing the effective component of Welsh onion is provided. It improves the flavor of soy sauce and enables the consumer to easily take the effective component of Welsh onion when the product is eaten. CONSTITUTION: Welsh onion is parboiled in hot water of about 80deg.C for about 10sec and cut into a predetermined size. Then, 4.0kg of refined table salt is mixed with 1.2kg of Welsh onion and stored at room temperature in a closed vessel to extract the effective component of the Welsh onion. About 18L of purified water is poured into 4kg of refined table salt containing the effective component of the Welsh onion, fermented with a mixture of fermented soybeans, brine and Aspergillus oryzae at room temperature for 3 months and then filtered to give soy sauce. The soy sauce is sterilized at 100deg.C for 10min, cooled to room temperature and centrifuged for 30min.

Description

Soy sauce soy sauce manufacturing method {PRODUCTION METHOD OF SOY}

The present invention relates to a method for manufacturing soybean soy sauce, and more particularly, extracting an active ingredient of green onion and then using soy to prepare soy sauce to effectively consume the active ingredient of green onion and thus improve the flavor accordingly It relates to a soy sauce manufacturing method.

In general, leek contains a lot of calcium, salt, vitamins, etc. and has a unique smell, widely used as a food spice.

For example, leek is used in manufacturing soy sauce, which is a representative traditional fermented food in Korea.

1 is a process chart showing a conventional soy sauce manufacturing method.

As shown in Fig. 1, the conventional soy sauce manufacturing method adds the flavor of soy sauce by dipping finely sliced green onions (S2) into the finished soy sauce (S1) and soaking the components of the green onions (S3).

However, such a soy sauce manufacturing method has a limit in extracting the active ingredient of leek. In other words, the active ingredient of the leek is extracted by the osmotic action, so the finished soy sauce is reduced in the osmotic pressure because the concentration of salt is lowered by the purified water. As a result, there was a limit in extracting the active ingredient of leek.

The present invention has been made to solve the above-mentioned problems, the object of the present invention is to effectively extract the active ingredient of leek using the osmotic pressure effect and then to prepare soy sauce using this to effectively consume the active ingredient of leek accordingly It is to provide a soy sauce soy sauce manufacturing method to improve the flavor of more.

1 is a process chart showing a conventional soy sauce manufacturing method,

Figure 2 is a process chart showing a soy sauce soy sauce manufacturing method according to the present invention.

The present invention, in order to achieve the above technical problem, by dipping the leek in hot water to cut to a predetermined size, and by mixing the finely cut leek and a predetermined amount of purified salt of the leek sliced into purified salt It is characterized in that the soy sauce is soaked in a conventional manner using an extraction process for extracting the active ingredient and purified salt containing the extracted active ingredient of the shredded leek.

In addition, the cutting process is boiled in hot water at approximately 80 ° C. for about 10 seconds so as to sterilize microorganisms on the surface of leek, and then it is usually cut with a cutting machine. Mixing well, and stored in a closed container at room temperature for about 7 days so that the active ingredient of the shredded leek is sufficiently extracted in the purified salt.

In addition, purified salt containing the extracted active ingredient of the shredded leek is usually placed in soy sauce poison and purified water is added to 4 kg of purified salt.18ℓPour at the rate of Dissolution process for completely dissolving the purified salt, fermentation process for fermenting at about room temperature for about 3 months by adding soy sauce poisoned with soybean paste in brine when the purified salt is completely dissolved, and mineral wood etc. Filter the meju with a cloth to remove it, take only the soy solution, sterilize it for about 10 minutes at 100 ° C, and sterilize the soy solution at room temperature, and then centrifuge for about 30 minutes at about 15,000xg. It is characterized by consisting of a fine particle removal step of removing the step, and adding a suitable amount of high fructose to the soy solution from which the fine particles have been removed, and then packing it in a conventional bottle.

Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the soy sauce production method according to the present invention.

Figure 2 is a process chart showing a soy sauce soy sauce manufacturing method according to the present invention.

As shown in FIG. 2, the present invention extracts and contains the active ingredient of leek using purified salt, and effectively prepares the effective ingredient of leek by preparing soy sauce using the purified salt containing the extracted active ingredient of leek. It can be ingested and accordingly characterized by improving the flavor of soy sauce.

(Example)

1. Clean the washed leek in hot water (S10) and then cut into predetermined sizes using a normal cutting machine (S11) (cutting process).

The soaking of the leeks during the cutting process is performed for about 10 seconds in hot water (hot water) of about 80 ° C. As a result, the microorganisms on the leek surface are sterilized.

2. Mix the shredded leek with a predetermined amount of purified salt so that the extracted salt contains the active ingredient of the shredded leek in the purified salt (S11, S12) (extraction step).

In the above extraction process, the mixing ratio of the shredded green onion and the purified salt is approximately 4.0 kg of purified salt per 1.2 kg of the leek, and approximately 7 days in an airtight container at room temperature so that the active ingredient of the shredded leek is sufficiently extracted into the purified salt. Keep it (S13). Accordingly, the active ingredient of leek is contained in the extracted and purified salt by osmotic action.

3. Soy sauce is prepared by a conventional method using purified salt containing the active ingredient of leek.

As a result, the finished soy solution contains the active ingredient of leek, and has an improved flavor.

Next, as a subordinate concept of the present invention, the manufacturing process of soy sauce prepared with purified salt containing the active ingredient of leek will be further described.

4. Put the purified salt containing the active ingredient of leek and a predetermined amount of purified water into ordinary soy sauce poison (pour), and then stir thoroughly to dissolve the purified salt completely (S14, S15) (dissolution step).

Ratio of the salt and the purified water purified in the above step is dissolved in a suitable purified water 18ℓ per substantially purified salt 4㎏.

5. When the purified salt is completely dissolved, add the meju with the yellow bacterium in the dissolved water (= salt water) and close the lid of the soy sauce poison and ferment for about 3 months at room temperature (S16) (fermentation process).

6. After the fermentation is completed, filter the meju with a suitable cloth such as mineral wood, remove it, take only soy solution, and boil it for about 10 minutes at 100 ℃ for sterilization (S17) (sterilization process).

7. After the sterilized liver solution is cooled to room temperature, fine particles are removed using a conventional centrifuge (S18) (microparticle removal process).

The centrifugation of the fine particle removal process is preferably performed for about 30 minutes at about 15,000xg conditions.

8. Thereafter, an appropriate amount of high fructose is added to the soy solution from which the fine particles have been removed, and then only the supernatant is taken and packaged in a normal bottle (S19, S20) (finished step).

Accordingly, the finished soy sauce according to the present invention will contain the active ingredient of leek, and will have a more improved flavor.

As described in detail above, in the present invention, the leek is simmered in hot water and chopped, and mixed with the purified salt to obtain the salt containing the extracted active ingredient of leek. And the soy sauce is prepared by using the salt containing the active ingredient of the leek soy sauce contains the active ingredient of leek, and will have a more improved flavor.

After all, according to the present invention has an excellent effect that can effectively consume the active ingredient of leek, thereby improving the flavor of soy sauce.

Claims (3)

In the method of manufacturing green onion soy sauce, A cutting process of cutting leek into hot water and cutting it into a predetermined size; An extraction step of extracting an effective ingredient of the leek chopped into the purified salt by mixing the chopped leek with a predetermined amount of purified salt; Soybean soy sauce manufacturing method characterized in that the step of dipping the soy sauce in a conventional manner using the purified salt containing the extracted active ingredient of the leek. The method of claim 1, The cutting process is boiled in hot water at about 80 ℃ for about 10 seconds to sterilize the microorganisms on the surface of the leek, and then usually cut into a cutting machine, The extraction process is well mixed with the purified salt in a ratio of approximately 4.0kg to 1.2kg of the leek and stored for about 7 days in a sealed container at room temperature so that the effective ingredient of the chopped leek is sufficiently extracted in the purified salt. Green onion soy sauce manufacturing method. The method of claim 1, Usually the purified salt containing an effective component of the extraction sejeol the onion is placed in a liver poison to melt pour the purified water on the purified salt 4㎏ at a rate of about 18ℓ the purified salt completely dissolved step, When the purified salt is completely dissolved, the fermentation process of fermenting at about room temperature at about room temperature by closing the soy poison and put the meju floating in the brine in the brine, When the fermentation is completed, the sterilization process of filtering meju with a suitable cloth such as mineral wood, removing only the soy sauce solution and sterilizing it for about 10 minutes at 100 ° C; A microparticle removal step of removing the microparticles by cooling the sterilized liver solution at room temperature and then centrifuging for about 30 minutes at about 15,000xg. The method for producing soy sauce soy sauce, characterized in that the addition step of adding a high amount of high fructose to the soy sauce solution from which the fine particles are removed and then packaged in a conventional bottle.