KR20100129661A - Natural cluster soy sauce - Google Patents

Natural cluster soy sauce Download PDF

Info

Publication number
KR20100129661A
KR20100129661A KR1020090048829A KR20090048829A KR20100129661A KR 20100129661 A KR20100129661 A KR 20100129661A KR 1020090048829 A KR1020090048829 A KR 1020090048829A KR 20090048829 A KR20090048829 A KR 20090048829A KR 20100129661 A KR20100129661 A KR 20100129661A
Authority
KR
South Korea
Prior art keywords
natural
soy sauce
water
boiled
hours
Prior art date
Application number
KR1020090048829A
Other languages
Korean (ko)
Inventor
임영자
Original Assignee
임영자
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 임영자 filed Critical 임영자
Priority to KR1020090048829A priority Critical patent/KR20100129661A/en
Publication of KR20100129661A publication Critical patent/KR20100129661A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

PURPOSE: Tricholoma matsutake ganjang(soy sauce) and a preparation method thereof are provided to immediately take it after preparation and to secure good taste compared with existing soy sauce. CONSTITUTION: A method for preparing Tricholoma matsutake ganjang comprises the steps of: washing and boiling Tricholoma matsutake and then cooling the solution for 12 hours; soaking black soybean 100g for 12 hours; obtaining 100g solution by boiling down glycyrrhizae radix 20g with water 400g; and mixing the obtained Tricholoma matsutake, soaked black soybean, boiled down glycyrrhizae radix, Salicomia herbacea salt 80g, oyster sauce 50g and Japanese extract 50g.

Description

자연송이 간장{omitted}Natural Cluster Soy Sauce {omitted}

자연송이 버섯의 간장이란 종전에 메주로 한 것이 아닌 검은콩과 자연송이의 끓여서 만든 고단백 영양의 웰빙 간장이다.The soy sauce of natural mushrooms is a high-protein well-being soy sauce made by boiling black beans and natural clusters.

메주에 오래동안 담갔던 천일염 간장보다는 부드럽고 감칠맛 나는 자연송이와 검은콩의 색다른 향의 간장이 맛이 색달랐다.The soy sauce and soft soy sauce of black soybeans were different from the soy sauce salt soaked in Meju for a long time.

자연송이는 이곳 충주 월악산의 채취한 것으로 국내산 검은콩과 집에서 오래동안 만들어 먹었던 그대로 위생적으로 만들었다.Natural clusters are harvested from Woraksan, Chungju, and are made hygienically as they have been eaten for a long time at home.

자연송이 버섯은 단백질과 비타민의 풍부하여 혈액 콜레스테롤을 저하시킨다.Natural mushrooms are rich in proteins and vitamins that lower blood cholesterol.

고혈압, 동맥경화, 심장병 예방하고 항암효과 탁월하여 성인병 예방에 좋다.It is good for preventing hypertension, arteriosclerosis, heart disease and preventing adult disease because of its anti-cancer effect.

송이버섯은 살아있는 소나무의 탄수화물을 공급받아서 땅속 무기 양분을 흡수하며 소나무의 공급받는 공생 생활을 한다.Pine mushrooms are supplied with carbohydrates from living pines, absorbing inorganic nutrients in the ground, and living together with pines.

검은콩.Black Beans.

항암효과 혈압을 확장이며 혈압을 낮추며 치매예방, 혈관청소를 한다.Anti-cancer effect Expands blood pressure, lowers blood pressure, prevents dementia, and cleans blood vessels.

검은콩의 해독작용이 탁월하여 일반콩에 비하여 4배가 강하다.Black beans have an excellent detoxification effect, 4 times stronger than ordinary beans.

메실엑기스Mesyl Extract

강알카리성식품, 구연산, 칼슘, 철분이 혈액을 알카리성으로 바꾼다.Strong alkaline foods, citric acid, calcium and iron change blood to alkaline.

함초(소금)Seaweed (salt)

함초는 난치병을 퇴치하며 비만, 당뇨, 천식, 기관지염에 좋으며 혈액이 맑게하며 고혈압과, 심장병, 저혈압을 동시에 치료하며 감가리, 암세포의 성장을 억제한다Seaweed is effective against obesity, diabetes, asthma and bronchitis. It clears blood, treats hypertension, heart disease and hypotension simultaneously.

굴소스.Oyster sauce.

에너지의 원천이며, 피를 맑게한다.It is a source of energy and clears blood.

감초. 5장6부의 한열과 사기를 다스리는 모든 약의 독성을 해독한다.licorice. Detoxify the toxicity of all medicines that govern the heat and morale of Chapter 5: 6.

자연송이 간장의 제조방법.Method of making natural cluster soy sauce.

자연송이 상품 1개 100g 물 400g 약불 10분 졸임 150gOne natural pine 100g water 400g low heat 10 minutes boiled 150g

검은콩(불린것) 100g 물 400g 약불 10분 졸임 150gBlack Beans 100g Water 400g Low heat 10 minutes Boiled 150g

감초 20g 물 400g 10분 졸임 100gLicorice 20g Water 400g 10 minutes Boil 100g

함초(소금) 80g (바닷가 갯벌에서 자생하는 풀)Seaweed (salt) 80g (grass that grows on seaside tidal flats)

굴소스 50g (감칠맛을 내기 위하여 있다)50g oyster sauce (it has a savory flavor)

메실엑기스 50g (집에서 담근 1년 숙성된 것 사용)Mesyl Extract 50g (use at home for 1 year)

6가지를 혼합하여 자연송이 간장이 만들어진다Natural Soy Sauce

자연송이와 천연색소인 검은콩 간장은 건강에 유익할 것이다Black bean soy sauce, natural clusters and natural pigments, will benefit your health

Claims (1)

자연송이 버섯을 깨끗이 세척하여 상품 1개를 끓인다Wash natural cluster mushrooms and boil 1 product 노란물이 우러나도록 12시간 식힌다(냉장실)Cool for 12 hours to let the yellow water shine (cold room) 검은콩은 12시간 불려서 100g만 사용한다.Black beans are called for 12 hours and use only 100g. 감초 20g 물 400g 졸여서 100gLicorice 20g water 400g boiled 100g 함초소금. 바닷가 갯벌에서 자생하는 귀한 소금이다Seaweed salt. It is a rare salt that grows in beach tidal flats. 항암효과와 암세포를 억제시킨다는 함초소금은 여러가지 소금중에 가장 맛이 있고 건강에 좋다Seaweed salt, which has anti-cancer effects and suppresses cancer cells, is the most delicious and healthy among various salts. 자연송이 버섯 100g - 물 400g - 졸임 - 150g100 g natural mushrooms-400 g water-boiled-150 g 검은콩 100g 물 400g - 졸임 - 150g100 g black beans 400 g water-boiled-150 g 감초 20g 물 400g - 졸임 100gLicorice 20g Water 400g-Boil 100g 함초소금 80g (바닷가 갯벌에서 자생하는 풀)Seaweed Salt 80g (Grass Growing on Beach Tidal Flats) 굴소스 50g (감칠맛을 내기 위해서)50g oyster sauce (for flavor) 메실엑기스 50g (집에서 담근 1년 숙성된 것 사용)Mesyl Extract 50g (use at home for 1 year) 식힌 다음 6가지를 혼합하여 자연송이 간장이 만들어진다Cool, then mix 6 to make natural soy sauce 오랜 숙성 기간이 필요 않으며 바로 먹을수가 있는 것이 장점이며 종전에 간장보다 오히려 맛이 더 좋다It does not require a long ripening period and can be eaten immediately, and tastes better than before. 자연송이와 검은콩의 천연색소인 자연송이 간장을 특허등록을 청구하는 바이다.We are requesting a patent for natural cluster soy sauce, a natural pigment of natural clusters and black beans.
KR1020090048829A 2009-06-01 2009-06-01 Natural cluster soy sauce KR20100129661A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020090048829A KR20100129661A (en) 2009-06-01 2009-06-01 Natural cluster soy sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020090048829A KR20100129661A (en) 2009-06-01 2009-06-01 Natural cluster soy sauce

Publications (1)

Publication Number Publication Date
KR20100129661A true KR20100129661A (en) 2010-12-09

Family

ID=43506243

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020090048829A KR20100129661A (en) 2009-06-01 2009-06-01 Natural cluster soy sauce

Country Status (1)

Country Link
KR (1) KR20100129661A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103704676A (en) * 2013-12-24 2014-04-09 福建顺味食品有限公司 Pleurotus eryngii sauce and preparation method thereof
WO2015093664A1 (en) * 2013-12-19 2015-06-25 에이치씨바이오텍 주식회사 Low sodium soy sauce using phellinus linteus and preparation method therefor

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015093664A1 (en) * 2013-12-19 2015-06-25 에이치씨바이오텍 주식회사 Low sodium soy sauce using phellinus linteus and preparation method therefor
CN103704676A (en) * 2013-12-24 2014-04-09 福建顺味食品有限公司 Pleurotus eryngii sauce and preparation method thereof

Similar Documents

Publication Publication Date Title
CN104856082A (en) A preparation method of nut and fruit roasted duck legs
CN106720417A (en) Instant bean product of a kind of selenium-rich leisure and preparation method thereof
CN104026455A (en) Health care dumplings and preparation method thereof
CN105614810A (en) Bittern for marinating beef and preparation method thereof
CN105614711A (en) Preparation method of matsutake alfalfa flavor thick broad-bean sauce
KR101554018B1 (en) manufacturing method thereof for Samgyetang containing lotus leaf wild ginseng
KR20110052253A (en) Method for manufacturing abalone boiled in soy
KR20130097431A (en) Method of manufacturing red ginseng chicken soup food using 9-stage steaming-drying manner and red ginseng chicken soup food manufactured therefrom
KR101217571B1 (en) Making method for Sam-gae-thang
KR20100129661A (en) Natural cluster soy sauce
CN102389121B (en) Method for preparing dictyophora indusiata-goose hotpot ingredients
KR100811395B1 (en) How to make sa-kyea tang used snake chicken
CN105942259A (en) Manufacturing method for cooking chicken with clean riverwater
KR20120109972A (en) Traditional oriental medicine composition cooking for boiled beef
CN106509266A (en) Tea bag prepared by utilizing roxburgh rose as raw material
KR101302878B1 (en) Traditional Oriental Medicine Composition Cooking For Boiled Beef and Set thereof
CN105661380A (en) Fructus aurantii immaturus-flavored dried fish floss made of water chestnut and butterfish
KR101849558B1 (en) A process for the preparation of a clear chicken boiled with rice containing king crab and the clear chicken boiled with rice containing mitten crab prepared therefrom
CN104509841A (en) Making method for sauted dried pleurotus eryngii with vinegar
CN104152319A (en) Technology for making artocarpus lingnanensis fruit wine
KR20210022867A (en) A Kimchi comprising extracts from oriental medicine
KR101302859B1 (en) Traditional Oriental Medicine Composition Cooking For Boiled Beef and Set thereof
KR101293141B1 (en) Functionality laver process
CN103027323A (en) Making method of red bean and lily soup
KR20130052055A (en) Manufacturing method of pumpkin and sweet potato soybean paste

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E601 Decision to refuse application