KR20090121867A - Manufacturing method of soy sauce including lacquer-tree - Google Patents

Abstract

PURPOSE: A soy sauce using Rhus verniciflua extract, and a preparation method thereof are provided to detoxify Rhus verniciflua so a user does not have to be worried about side effects of Rhus verniciflua. CONSTITUTION: A method for preparing a soy sauce using Rhus verniciflua extract comprises the following steps of: mixing 100 parts Rhus verniciflua, 0.5-1.0 part Astragalus membranaceus, and 0.5-1.0 part Salvia officinalis to obtain a mixture; adding 100 parts water into the 1-3 parts mixture, boiling them for 10-30 minutes, and filtering to obtain Rhus verniciflua liquid; steaming soybeans in the presence of the Rhus verniciflua liquid; removing soybean liquid from the steamed soybeans, grinding and molding into a Meju shape, drying for 2-3 days, and fermenting them at room temperature for 25-35 days; adding salt into the Rhus verniciflua liquid, and mixing the 100 parts Rhus verniciflua salt liquid and 20-30 parts Meju; aging the Meju for 30-50 days; separating into liquid and solid; and placing the liquid in a container and obtaining soy sauce.

Description

Manufacturing method of lacquer soy sauce {Manufacturing method of soy sauce including lacquer-tree}

The present invention relates to a method of manufacturing lacquer soy sauce, and more particularly, to a soy sauce prepared by using lacquer which removes the poison of lacquer by extracting hot water by mixing lacquer with Astragalus and sage.

Lacquer tree has been used as a material for lacquer ware, as an antiseptic and insecticide, and in oriental medicine, lacquer tree is known to be effective in helping digestion, releasing blood and inflammation, clearing blood, killing bacteria, making urine well and warming the body. It has been prescribed for diseases such as neuralgia, arthritis, gastrointestinal disease, caring, pleurisy, osteomyelitis, and redness. In addition, in the private sector, it is known to have a rehabilitation effect, and special lacquer-containing dishes such as lacquered chicken are consumed as a supplement. However, the lacquer tree contains urushiol, which causes allergic side effects such as dermatitis in a large number of people. Therefore, elimination of toxicity is essential for more general intake, and various techniques have been provided.

Soy sauce is a liquid seasoning used to match the liver of food, and fermented foods prepared by taking soybeans after ripening soybeans, boiling meju, and soaking meju in saline. Soy sauce production methods are very diverse, so that meat or fish and shellfish ingredients are added to enhance the taste of soy sauce, or vegetables such as garlic, onions, mushrooms, fruits such as citron, plums, and seaweed such as kelp Techniques for preparing soy sauce have been provided, and techniques for preparing soy sauce by adding functional substances such as calcium and chitosan have also been provided. In addition, there has also been provided a technology related to miso containing lacquer ingredients, for example, in the method of manufacturing Korean Laid-Open Soy Sauce and Lacquer Soy Sauce, which combines lacquer trees with brine and ripens them to produce miso and soy sauce. Provided. However, the above technique simply adds lacquer to the brine, which may not only be a component of the lacquer, but also does not remove the toxicity of the lacquer when the component is a high risk of occurrence of side effects.

Therefore, in the present invention, while easily ingesting the lacquer component known to have a rejuvenating effect through a soy sauce that is not commonly used in special cooking, without worrying about the side effects caused by the lacquer tree, to provide a method of preparing soy sauce.

In the present invention, it is intended to be able to ingest the lacquer component known to have a restorative effect from the daily diet.

In addition, the present invention is to provide a method for preparing soy sauce that can ingest the lacquer without having to worry about the side effects caused by the lacquer.

In the present invention, in order to achieve the above object, boiled soybeans using lacquer decoction of lacquer tree to prepare meju, and after mixing the prepared meju with lacquer salt made of lacquer water to prepare lacquer soy sauce.

When lacquer is used as it is in the production of lacquer soy, allergic side effects, including dermatitis, may occur due to the urushiol component contained in the lacquer tree, and thus a process of removing toxicity is essential to prevent side effects. Various techniques have already been provided for processing methods for removing toxicity from lacquer trees, but the present invention uses a method of removing toxicity by extracting lacquer by mixing sulfur and sage components.

The process for producing lacquer soy sauce of the present invention, lacquer mixture manufacturing step (10), lacquer manufacturing step (20), soybean steaming step (30), meju manufacturing step (40), soaking step (50), separation step (60) , The completion step (60).

First, in the lacquer mixture manufacturing step (10) prepare a lacquer mixture of 0.5 to 1 parts by weight of sulfur and 0.5 to 1 part by weight of sage based on 100 parts by weight of lacquer on the basis of dry weight. At this time, the sumac tree is cut and dried after removing stems, bark, and foreign substances. The yellow rice roots are collected by removing roots, steamed, cut, dried, and sage leaves. After collecting and steaming, cutting and drying are used, and the mixing ratio is not absolute, but if the mixing amount of sulfur and sage is too small, the removal of toxicity is incomplete, and if the mixing amount is too large, a distinctive flavor may remain in the food. It is desirable not to deviate.

In the lacquer manufacturing step 20, 1 to 3 parts by weight of a lacquer mixture is mixed with respect to 100 parts by weight of water and boiled for 10 to 30 minutes, and then the lacquer is manufactured by a method of removing the lacquer mixture particles through a filter net.

In the bean cooking step 30, the washed soybeans are cooked using the lacquer. At this time, the lacquer uses the amount so that the soybeans are soaked, and the heating is continued until the soybeans are fully ripe.

In the meju manufacturing step (40), after removing the soybeans from the increased soybeans, grinding and shaping into a meju form, the surface is dried for 2 to 3 days in a well-ventilated outdoor, and then fermented at room temperature for 25 to 35 days. After preparing the meju, the surface is washed and prepared.

In the immersion step (50), 100 parts by weight of the dissolved salt of lactose and dissolved 20 to 30 parts by weight of the washed meju soaked to a concentration of about 20% by weight in the lacquer, then aged at room temperature for 30 to 50 days.

Separation step (60) separates the aging after the immersion process into a liquid and a solid.

In the completion step 60, the separated liquid is put in a container to complete lacquer soy sauce, and the prepared lacquer soy sauce can be eaten when necessary while storing at room temperature. For reference, the separated solids are ground and used in the manufacture of lacquer miso in a container.

In the method for preparing lacquer soy sauce of the present invention, the conditions such as the mixing ratio and time presented above are not absolute, but if it greatly deviates from them, the palatability may be deteriorated.

Lacquer soy sauce prepared according to the above method has excellent storage properties due to the peculiar antiseptic effect of lacquer and does not generate mold even during the manufacturing process. .

Lacquer soy sauce prepared in accordance with the present invention is prepared using a lacquer that removes toxic by mixing Astragalus, sage to the lacquer tree, and can be expected to replenish the lacquer without worrying about the side effects peculiar to the lacquer tree. In addition, the lacquer soy sauce prepared according to the present invention has excellent storage properties due to the preservative effect peculiar to the lacquer tree, and is characterized by little mold generation during the manufacturing process.

Test Example 1 Toxicity Test of Lacquer Water

Single oral dose toxicity test was performed on rats using the lacquer extracted from the lacquer mixture in the present invention.

[Test Design]

Four-week-old rats were obtained and purified for seven days, and then the samples were administered to the 5-week-old rats. The obtained rats had a temperature of 23 ± 3 ° C., a relative humidity of 50 ± 10%, an illumination time of 12 hours (8 am to 8 pm), and a ventilation frequency of 10-20 times / hr. And roughness 150-300Lux was bred in the environment, 220mm (W) × 410mm (L) × 200mm (H) size stainless steel breeding box. The feed was freely ingested by radiation sterilization of the experimental animal solid feed, and the water was freely ingested after disinfecting tap water with an ultraviolet sterilizer.

The test group was composed of 5 female rats and 5 male rats, respectively, as shown in Table 1 below, and each group was classified to have similar average weights. As a sample of the test, the lacquer mixture of the present invention consisting of 79 g of lacquer tree, 0.5 g of sulfuric acid, and 0.5 g of sage was added to 4 L of water, and heated under medium heat for 20 minutes to prepare a lacquer. Then, a 1: 3 mixture of distilled water, lacquer and distilled water, and lacquer water 1: 1 mixture of distilled water and lacquer were prepared as a dosage solution for each group. The rats were fasted overnight immediately before administration, and 20 ml of the dose per 1 kg of body weight was forced orally administered to the stomach using a metal oral injector and injection tube on the morning of the day of administration. Was administered repeatedly.

Table 1 Test Group

group Gender (female / male) Animal count (mari) Total lacquer dose (ml / kg) Total dose of distilled water (ml / kg) Control Number 5  0 40 cancer 5  0 40 County 1 Number 5 10 30 cancer 5 10 30 County 2 Number 5 20 20 cancer 5 20 20 County 3 Number 5 40  0 cancer 5 40  0

On the day of administration, changes of general symptoms, toxic symptoms, and the presence of dead animals were observed every hour from 1 hour to 6 hours after the final administration. The body weights of the test animals were measured immediately before the start of the administration and on the 1st, 3rd, 7th and 14th day of administration, and after 14 days of administration, all the surviving animals were opened under CO ₂ anesthesia, and the abdominal artery was cut and bleeded to death. Internal organs were observed.

[Test result]

Observation of the test animals for 14 days after dosing showed that no animals died in all the male and female treatment groups, and therefore the LD ₅₀ value was found to be well above 40 ml / kg in both male and female. In addition, no special symptoms were observed in all male and female groups, and no autopsy findings were observed in all male and female groups. As shown in Table 2, the weight gain was normal in all male and female groups. .

TABLE 2 Body weight of test animals (g)

group gender 0 days 1 day 3 days 7 days 14 days Increase Control Number 122.5 143.7 168.0 208.1 254.7 132.2 cancer 106.7 125.3 138.4 153.8 175.2  68.5 County 1 Number 124.9 144.2 169.9 208.8 250.9 126.0 cancer 109.5 127.0 140.5 159.2 180.3  70.7 County 2 Number 123.2 146.7 171.0 209.9 255.1 131.9 cancer 108.5 128.7 140.7 153.4 176.2  67.7 County 3 Number 125.4 146.6 168.3 206.1 264.0 138.6 cancer 108.7 130.4 142.5 159.2 172.8  64.1

The test was conducted by a single oral administration toxicity test using the rats of the test water G99045 of the Korea Research Institute of Chemical Technology, No. G99045. According to the results, the lacquer extracted from the lacquer mixture of the present invention did not cause toxicity upon ingestion. . In addition, the lacquer mixture of the present invention has been approved for use as a food raw material by the Food and Drug Administration (KFDA) based on the above results.

Example 1

7.9 kg of dried lacquer tree, 50 g of sulfuric acid, and 50 g of sage were added to 400 L of water, and the mixture was boiled for 20 minutes, and then, a solid was removed using a sieve to obtain a lacquer. 50kg of dried soybeans were washed, put in a pot, put enough lacquer water to soak the soybeans, boiled for 1 hour, soaked in a sieve, drained, crushed in mortar, and shaped into a cube shape of 15cm × 15cm × 20cm. . The molding was dried in a well-ventilated outdoor for 3 days, fermented at room temperature for 30 days to prepare meju, and then the surface was washed to prepare meju. 200L of lacquered salt prepared by dissolving salt to a concentration of 20% by weight in lacquer and 40 kg of washed meju were put in a jar and aged at room temperature for 40 days, and then only liquid was added to the mature product to prepare lacquer soy sauce.

Mold did not occur during the process of manufacturing lacquer soy according to the embodiment, and as a result of tasting the prepared lacquer soy, it does not cause side effects to people who could not eat food using lacquer due to the usual side effects of rising lacquer appear.

1 is a flow chart showing a manufacturing process of lacquer soy according to the present invention,

Figure 2 is a license for use as food raw materials issued by the Food and Drug Administration (KFDA) for the lacquer used in the present invention.

Claims (2)

A lacquer mixture manufacturing step of preparing a lacquer mixture by mixing 0.5-1 part by weight of sulfuric acid and 0.5-1 part by weight of sage based on 100 parts by weight of lacquer based on dry weight, 1 to 3 parts by weight of the lacquer mixture with respect to 100 parts by weight of water and boiled for 10-30 minutes, and then passed through a filter network to remove the solids to obtain a lacquer, to obtain a lacquer, Soybean steaming step of increasing the washed soybeans using the prepared lacquer, After removing soybeans from the increased soybean, grinding and shaping it into a meju form, drying the surface for 2 to 3 days in a well-ventilated outdoor, and then fermenting at room temperature for 25 to 35 days to prepare meju, Meju manufacturing step of cleaning the surface to prepare, Melting the salt in the lacquer to prepare a lactose salt of 20% by weight salt concentration, mixed with 100 parts by weight of lacquer salt and 20-30 parts by weight of washed meju in a container, immersion step of aging for 30 to 50 days at room temperature, Separation step of separating the matured product into a liquid and solids after the soaking process, Lacquer soy sauce manufacturing method characterized in that the finished liquid is completed by placing the separated liquid in a container. The method of claim 1, In the lacquer mixture manufacturing step, As the lacquer tree, extract the stem and remove the side branches, bark and foreign substances, then cut and dry the lacquer tree. Using Astragalus, remove roots by removing roots, steam, and cut and dry Astragalus. Sage is a method of producing lacquer soy characterized in that the leaves are collected, steamed, cut and dried.

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