KR20100096303A - Korean traditional soy sauce comprising a raw aloe, and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A method for manufacturing soy sauce containing raw aloe is provided to improve the taste and flavor of the soy sauce and to maintain low salinity by preventing the evaporation of moisture contained in the soy sauce by adding the raw aloe. CONSTITUTION: A method for manufacturing soy sauce containing raw aloe comprises the following steps: dipping soybean lumps in a salt mixed solution, fermenting the soybean lumps, and separating a liquid from the solid of the soybean lumps; manufacturing the soy bean by heating and fermenting the separated liquid; and adding 80-120 parts by weight of raw aloe jelly to 100 parts by weight of the soy sauce. The raw aloe is pulverized into colloid particles having a particle size of 1 nm-0.02 mm.

Description

Korean traditional soy sauce comprising a raw aloe, and manufacturing method

The present invention relates to a method for preparing soy sauce containing raw aloe, and more particularly, in a method for preparing soy sauce, after distilling and fermenting meju prepared by boiling soybeans in a salt mixture to separate solids and liquids, Heating the separated liquid phase to cool, and aging to prepare soy sauce; And it relates to a method of producing soy sauce containing raw aloe comprising adding 80 to 120 parts by weight of raw aloe gelatin to 100 parts by weight of the prepared soy sauce.

Soy sauce is a traditional Korean food with soybean as its main ingredient and a basic seasoning that influences the taste of each family. In addition to soybean paste, it has also served as an important source of protein since ancient times. Anticancer Activity of Soy Sauce, a Traditionally Fermented Food [Park, K.Y., Lee, E.S. et al., Effects of browning products and charcoal on the degradation of aflatoxin B1 in korean soy sauce and its model system., Korean J. Food Sci. Technol., 21. 419-424 (1989); Chung, K.S. et al., Cytotoxicity testing of fermented soybean products with various tumour cells using MTT assay, Kor. J. Appl. Microbiol. Biotechnol., 25, 477-482 (1997)], antioxidant [Moon, G.S. et al., Antioxidative effect of soybean sauce on the lipid oxidation of cooked meat., Korean J. Food Sci. Technol., 18, 313-318 (1986)], hypotensive action [Cha, M.H. et al., Isolation and characterization of the strain producing angiotensin converting enzyme inhibitor from soy sauce, J. Korean Soc. Food Sci. Nutr., 30, 594-599 (2001)] and various physiological functionalities such as antimutagenicity have been revealed one after another, recognizing the value and importance of traditional foods from consumers.

These traditional soy sauces have been produced in a unique way in each household after generations, but due to changes in residential life and diversification of industries, production at home is decreasing. It is increasing. However, traditional soy sauce is made by using only soybeans, soju and soaked at high salt concentration, and then separated and fermented and aged for 2 to 3 months. There were problems such as being limited.

In order to overcome the above problems of conventional soy sauce, there have been attempts to prepare soy sauce by adding other plant components to soy sauce preparation, but there is no way to mix the soy sauce and drastically reduce the salinity of soy sauce to further enhance the unique taste of soy sauce.

Aloe is a useful plant that contains many biologically active substances (Cohen et al., Wound Healing / Biochemical and Clinical., First Edition, WB Sounders, Philadelphia (1992)). More than 300 species of aloe are known, most of which are indigenous to Africa. The biologically active substances are divided into three separate areas of aloe leaf (cortex of the leaf, leaf gel or clear gel fillet located within the leaf center, and between the leaf shell and the inner gel pellets. Studies have shown that yellow fluid (called latex) contained in pericyclic cells of vascular bundles located. Historically, aloe products have been used in dermatology for the treatment of burns, sores and other wounds. Because of these uses, a number of studies have been conducted to identify compounds with clinical efficacy, especially those with anti-inflammatory activity, from aloe (Grindlay, and Reynolds, J. of Ethnopharmacology 16: 117-151). 1986; Hart et. Al., J. of Ethnopharmacology, 23: 61-71, 19880. As a result of these studies, antitumor activity, acid activity (Hirata and Suga, Z. aturforsch 32c: 731-734, 1977), anti-diabetic activity, tyrosinase inhibitory activity (Yagi et. Al., Planta Medica, p515-517, 1987) and antioxidant activity (international patent application PCT / US95 / 07404, 12, 1996) There are many reports of aloe compounds with various biological activities, including publication on Jan. 19, International Publication No. WO 96/40182. However, despite the aloe's biological activity, the aloe's gelatin is found in hexose. Made up of more than 300,000 Daltons of polymer polysaccharide Since it is present, when it is mixed with soy sauce, it is difficult to mix due to phase separation without melting.

Therefore, the present inventors have diligently researched to overcome the problems of the prior arts, and when preparing soy sauce, the raw aloe containing jelly in the preparation of conventional soybean was prepared by colloidal particles and added thereto, and thus prepared in a traditional manner. Compared to one soy sauce, taste and aroma are improved, salt concentration is low, and even when stored for a long time by the addition of raw aloe, it is possible to prepare soy sauce that can maintain low salinity by preventing the increase of moisture present in the soy sauce. After confirming, the present invention was completed.

Therefore, the main object of the present invention is to improve the taste and aroma compared to the soy sauce prepared in the traditional way, the salt concentration is low, even when stored for a long time with the addition of fresh aloe to prevent the increase of moisture present in the soy sauce It is to provide a method for preparing soy sauce containing raw aloe having the advantage of maintaining.

Another object of the present invention is to provide a soy sauce using the method for preparing soy sauce containing the raw aloe.

According to an aspect of the present invention, the present invention is soaking meju prepared by boiling soybeans in a salt mixture to ripen and fermentation to separate the solid and liquid, and then cooled by heating the separated liquid, further aged to prepare soy sauce step; And it provides a method of producing soy sauce containing raw aloe comprising the step of adding 80 to 120 parts by weight of raw aloe gelatin to 100 parts by weight of the prepared soy sauce. In the present invention, the soy sauce is a soy sauce soybean fermented with soybeans and then fermented with soybeans in brine and then aged. It also includes improved soy sauce made by mixing boiled soybeans, roasted wheat flour and pure cultured Koji mold with soaked empires in salt water for several days, and then soy sauce and sweetened.

In the method for producing soy sauce containing raw aloe of the present invention, the raw aloe added to the soy sauce contains a polymer polysaccharide having a molecular weight of 300,000 Daltons or more and has antibacterial, anti-inflammatory, and antioxidant activity, aloe emodine, aloe Any aloe containing a bioactive substance such as tin, aloe leucine, or the like may be added, but preferably at least one selected from Aloe vera, Aloe saponaria, or Aloe arborsecens. It is good to be aloe. The raw aloe used in the method for preparing soy sauce of the present invention is preferably prepared by using the raw aloe pulverized by removing the shell, since it may reduce the foreign body feeling caused by the shell.

In the method for preparing soy sauce containing raw aloe of the present invention, the raw aloe may be finely ground with colloidal particles of 1 nm to 0.02 mm. In the case of pulverizing raw aloe with colloidal particles of the above size, 300,000 Daltons or more of polysaccharides made of hexose present in aloe jelly are finely pulverized to facilitate dissolution with soy sauce. In the present invention, the colloid means a state in which fine particles (dispersions) having a size larger than molecules or ions and having a diameter of about 1 nm to 200 μm are dispersed in a dispersion medium (liquid), and in which the dispersoid is freely movable in the dispersion medium. Say.

In the method of preparing soy sauce containing the raw aloe of the present invention, the raw aloe jelly is removed by adding 2 to 4 times the weight of the water to the raw aloe without the skin and heating it for 100 to 150 minutes. It is preferred to be fresh aloe dissolved in. Through the heating process as described above, the hydrogen bonds existing between the aloe jelly are destroyed, and the added water molecules and the new intermolecular bonds are formed. When mixed, the mixture is thoroughly mixed to prepare aloe soy sauce having a homogeneous state without phase separation of aloe and soy sauce (FIG. 4). When heated within 100 minutes in the heating process, the jelly of the raw aloe is not completely dissolved in water, when heated for more than 150 minutes, the aloe is burned out due to the evaporation of water, it is preferable to perform the heating process in the above range Do.

In the method for preparing soy sauce containing the raw aloe of the present invention, the raw aloe may be filtered using a filter network having a pore size of 0.2 mm to 0.5 mm, and a small amount of aloe fibrin may be used. In the case of performing the filtration process as described above, raw aloe soy sauce in a clarified state may be prepared by removing fibers of aloe that may be present in trace amounts in addition to the raw aloe component completely dissolved in water. In addition, in the manufacturing method of the soy sauce containing the raw aloe of the present invention, the aloe cellulose is removed from the filtration process is not only harmless and nontoxic to the human body as the vehicle body, it is a useful ingredient for the human body to help the bowel movement and digestion. Soy sauce can be prepared without removing the aloe cellulose according to the preference without a filtration process such as.

According to another aspect of the present invention, the present invention provides soy sauce prepared according to a method for preparing soy sauce containing raw aloe.

Hereinafter, the method for preparing soy sauce containing raw aloe of the present invention will be described in more detail step by step.

First, the soy sauce used in the method of the present invention may use conventional soy sauce or improved soy sauce. Methods of preparing the soy sauce are well known in the art, in the case of conventional soy sauce, soybeans were sown with soybeans and fermented with soybeans after 2 to 4 months of fermentation and then aged for 1 to 2 months to remove the soybeans. It is common to prepare by the decoction method, and in the case of improved soy sauce, boiled soybeans, roasted wheat flour and purely cultured koji are immersed in salted water for 3 to 4 days, and then matured by soy sauce.

First, the present inventors washed and soaked soybeans in order to prepare the raw aloe soy sauce of the present invention, steamed in a large cooker in the traditional manner, and pulverized to make a rectangular meju. The prepared meju was dried at 30 ° C., and then aged at 15 ° C. Aged meju was mixed with 20% brine in a ratio of 1: 3 and aged at room temperature for 50 days, meju was removed, and the liquid phase was separated. Decoupling the separated liquid phase, cooled and aged to prepare soy sauce.

Aloe was selected from Aloe vera, Aloe saponaria, and Aloe arborsecens as the ingredients of Aloe.

The selected aloe leaves were washed and then dried. Crusts were removed from the dried aloe leaves. Raw aloe gelatin was prepared by grinding the aloe jelly from which the shell was removed into colloidal particles using a colloid mill. Thus prepared raw aloe jelly 1Kg 2L to 5L of water was added and heated for 2 hours to prepare a fresh aloe jelly in the water content completely dissolved in water.

Soy sauce containing raw aloe was finally prepared by mixing the prepared soy sauce and raw aloe jelly in the same amount.

Physical properties and sensory evaluation were performed on the soy sauce thus prepared.

In the physical property evaluation, the soy sauce containing the raw aloe of the present invention significantly increased the water content and significantly reduced the salinity compared to the soy sauce prepared by the conventional method. In addition, the color was improved to the naked eye as a whole, and the color was clear brown. The solid state was not observed in both soy sauces examined as a result of observing the separation state between the solid and the liquid.

In the sensory evaluation, soy sauce containing the raw aloe of the present invention in taste and aroma was highly evaluated as compared to the soy sauce produced by the conventional manufacturing process.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

Example 1 Preparation of Soy Sauce Containing Fresh Aloe

1-1. Preparation and Mixing of Soy Ingredients

(1) Meju production and soy sauce ripening

Soybean used in the present invention used soybeans purchased from the Garak-dong agricultural and fish market. The beans were washed and soaked, steamed in a large cooker for about 6 hours in a traditional manner, and crushed to form a rectangular meju of 8 x 6 x 20 cm. The prepared meju was aged at 30 ° C. for 7 days, and then aged at 15 ° C. for 60 days. Aged meju was mixed with 20% brine in a ratio of 1: 3 and aged at room temperature for 50 days, meju was removed, and the liquid phase was separated.

(2) Filtration and Sterilization of Soy Sauce

The separated liquid phase was removed using a filter to remove the suspension and sterilized for 30 minutes to prepare soy sauce (Fig. 1).

1-2. Raw Aloe Processing

Aloe vera, Aloe saponaria, and Aloe arborsecens were used as materials for aloe.

The aloe leaves were washed and then drained. Crusts were removed from the dried aloe leaves (FIGS. 2 and 3). Raw aloe gelatin was prepared by grinding the aloe jelly from which the peel was removed into colloidal particles (0.02 mm or less) using a Masukko colloid mill (MASUKO COLLOID MILL, model MKCA 6-2, JAPEN).

3L of water was added to 1Kg of the prepared raw aloe jelly and heated for 2 hours to prepare raw aloe jelly in a completely dissolved water content (FIG. 4).

1-3. Preparation of Raw Aloe Soy Sauce

Soy sauce containing raw aloe was finally prepared by mixing the soy sauce prepared in Example 1-1 and the raw aloe jelly, processed in Example 1-2, in the same amount as the soy sauce.

Experimental Example 1. Investigation of characteristics of soy sauce containing raw aloe

The characteristics of the soy sauce containing raw aloe prepared in Example 1-3 and the soy sauce prepared in Example 1-1 were investigated.

The pH was measured with a handheld pH meter (model IQ150, USA) and the salinity was measured with a digital salinity meter (model ES-421), and the color was measured with a spectro colormeter (model JS555, techno sysrem Co., LTD. japan). Brightness (L) and redness (a) were measured using, where the larger each value, the more vivid the color was, and the closer to 0, the more turbid the color was. Viscosity was measured using a measuring instrument (model TA.XTplus Texture Analyser. Stable Micro Systems Ltd, England) (Table 1).

TABLE 1

As a result, the soy sauce containing the raw aloe of the present invention had a much higher water content than the soy sauce prepared by the conventional method. This phenomenon is because more than 300,000 Daltons of polysaccharides in the raw aloe dissolved in the liver bind strongly with water to inhibit evaporation of water present in the liver and increase the water content in the liver.

The aloe soy sauce of the present invention has a significantly reduced salinity compared to conventional soy sauce. Thus, by reducing the salinity by about half as compared to conventional soy sauce, a problem known by the disadvantages of soy sauce having a high salinity, water by large amounts of salt intake Increased absorption can reduce adult diseases such as hypertension.

In addition, in the color difference, the fresh aloe soy sauce of the present invention increased the lightness (L value) and yellowness (b value) by the addition of fresh aloe, and the color was improved to the naked eye as a whole, resulting in a clear brown color. The value of E shows that the difference between conventional soy sauce and color can be clearly distinguished by the naked eye.

Observation of the separation between solids and liquids revealed no solids in both livers.

Experimental Example 2 Functional Investigation of Soy Sauce Containing Fresh Aloe

The taste and aroma of the soy sauce prepared in Example 1-3 and the soy sauce prepared in Example 1-1 were compared.

Twenty sensory examiners were selected and scored five points by combining scores for taste, color, and smell (Table 2).

TABLE 2

As a result, the soy sauce containing the raw aloe of the present invention in taste and aroma was highly evaluated as compared to the soy sauce produced by the conventional manufacturing process (Table 2).

As described above, according to the present invention, the taste and aroma are improved in the soy sauce prepared by the traditional method, the salt concentration is low, and even when stored for a long time with the addition of fresh aloe, it prevents the increase of the moisture present in the soy sauce. Soy sauce can be prepared to maintain salinity.

1 is a photograph showing soybeans produced by the method of producing soy sauce.

Figure 2 is a photograph of raw aloe jelly without the outer skin of aloe leaves.

3 is a photograph showing that the raw aloe jelly is not dissolved in each other when mixed with aloe jelly and water is present in phase separation on the water layer.

4 is a photograph showing a state in which the hydrogen bonds existing between the aloe gelatin are broken when the raw aloe jelly and water are mixed and heated, and are dissolved by forming new intermolecular bonds with the water molecules.

5 is a photograph showing soy sauce prepared by the method for preparing soy sauce containing raw aloe of the present invention.

Claims (5)

In the manufacturing method of soy sauce, Immersing the meju prepared by boiling soybeans in a salt mixture to ripen and fermentation to separate the solid and liquid, and then, by heating the separated liquid to cool, and aging to prepare soy sauce; And adding 80 to 120 parts by weight of raw aloe jelly to 100 parts by weight of the prepared soy sauce. The method of claim 1, wherein the raw aloe is pulverized with colloidal particles of 1 nm to 0.02 mm. According to claim 1, wherein the raw aloe is a raw aloe gelatin is dissolved in water by adding the water of 2 to 10 times the weight of the raw aloe to the raw aloe without peeling and heating for 100 to 150 minutes Method for producing soy sauce containing raw aloe. The method of claim 3, wherein the raw aloe is raw aloe, wherein the raw aloe is filtered through a filter net having a pore size of 0.2 mm to 0.5 mm. Soy sauce containing the fresh aloe according to any one of claims 1 to 4.

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