KR20110073134A - Method of manufacturing sweet soy sauce using naturally aged conventional soy sauce and red pepper seeds, radish, onion, kelp - Google Patents
Method of manufacturing sweet soy sauce using naturally aged conventional soy sauce and red pepper seeds, radish, onion, kelp Download PDFInfo
- Publication number
- KR20110073134A KR20110073134A KR1020090130317A KR20090130317A KR20110073134A KR 20110073134 A KR20110073134 A KR 20110073134A KR 1020090130317 A KR1020090130317 A KR 1020090130317A KR 20090130317 A KR20090130317 A KR 20090130317A KR 20110073134 A KR20110073134 A KR 20110073134A
- Authority
- KR
- South Korea
- Prior art keywords
- soy sauce
- soy
- taste
- sweet
- onion
- Prior art date
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 39
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 13
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 13
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 10
- 241000512259 Ascophyllum nodosum Species 0.000 title claims abstract description 9
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 8
- 235000007862 Capsicum baccatum Nutrition 0.000 title claims abstract description 8
- 239000001728 capsicum frutescens Substances 0.000 title claims abstract description 8
- 244000088415 Raphanus sativus Species 0.000 title claims abstract 3
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 235000009508 confectionery Nutrition 0.000 title abstract description 6
- 244000291564 Allium cepa Species 0.000 title 1
- 241000234282 Allium Species 0.000 claims abstract description 12
- 235000019640 taste Nutrition 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 6
- 239000000052 vinegar Substances 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 5
- 235000019654 spicy taste Nutrition 0.000 claims abstract description 5
- 235000000346 sugar Nutrition 0.000 claims abstract description 5
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 244000203593 Piper nigrum Species 0.000 claims 1
- 239000000049 pigment Substances 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 9
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 abstract description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 abstract description 5
- 235000010469 Glycine max Nutrition 0.000 abstract description 5
- 244000000231 Sesamum indicum Species 0.000 abstract description 4
- 235000003434 Sesamum indicum Nutrition 0.000 abstract description 4
- 235000021110 pickles Nutrition 0.000 abstract description 4
- 241000722363 Piper Species 0.000 abstract description 3
- 229960002504 capsaicin Drugs 0.000 abstract description 3
- 235000017663 capsaicin Nutrition 0.000 abstract description 3
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 241000237536 Mytilus edulis Species 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000020638 mussel Nutrition 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract description 2
- 235000012041 food component Nutrition 0.000 abstract 1
- 239000005417 food ingredient Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 8
- 241000220259 Raphanus Species 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 239000010902 straw Substances 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 239000003610 charcoal Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000003405 preventing effect Effects 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000066764 Ailanthus triphysa Species 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011469 Crying Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 238000010409 ironing Methods 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003658 preventing hair loss Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
(A) Technical field
The present invention uses a conventional soy sauce and radish, onions, kelp, pepper seeds and soy sauce prepared in soy sweet soy sauce.
(B) the problem to be solved;
Although there are vinegar pastes on the market, there are no soy sauces or soy sauces. Even if housewives try to soak green peppers, sesame leaves, garlic pickles, and onion pickles, they often hesitate or fail to eat because the proportions are not consistent. Thus, the invention produced a sweet and sour soy sauce that can give a certain taste.
(C) means of solving the task;
The purpose of the present invention is to use the sugar and vinegar, sweet and sour taste, spicy taste with red pepper seeds, can be used for various soaking such as crab, onion, green pepper, garlic mussels, sesame leaves, etc. The soy sauce and capsaicin, which contains soy sauce and capsaicin, which are soaked in the house, are used as pure domestic ingredients.
(D) effect
As described above, the present invention was used only as a material that contains the most ingredients necessary for our body, and also the housewife with the purpose of thinking that the sweet and sour taste is more pleasant to everyone's taste and enjoys our taste. It is a simple and convenient method of preparing soy soy sauce that can be eaten by simply washing the food ingredients to be eaten and pour soy soy sauce.
Description
The present invention is made by mixing and heating natural ripened soy sauce and red pepper seeds, radish, onions, kelp, etc. housed at home, which is intended to be fermented with green peppers, onions, garlic, garlic 쫑, mussels pickles, sesame leaf pickles, crab, etc. If you eat it, you can taste fried foods and simmered fish. Also, it is a method of making sweet soy sauce that stimulates your senses with a sweet and sour taste that can be eaten only with mustard.
The present invention, when the housewife wants to do at home easily foods such as green pepper and onion, sesame leaves, garlic, garlic 쫑, unripe chanjang, just pour vegetables and ripen soy sauce soy sauce to taste spicy Capsaicin, which is a kind of alkaloid, contains the most, and pepper seeds have antibacterial activity against bacteria. In addition, radish contains oregase, which protects the stomach, and amylase, a starch degrading enzyme. In the United States, it is also recommended by the Cancer Prevention Association to eat every day. Onion is effective in preventing fatigue and insomnia, hardening of arteries, blood circulation, and antipyretic effects, preventing constipation, strengthening renal function, and strengthening liver function. It is also one of the very good foods for belly fat diet and diabetic patients. Kelp is also an alkaline food, which is good for vascular diseases and lowers cholesterol and prevents colorectal cancer. In addition, it is rich in ingredients that make up hair such as iron, and it is a very good food for preventing hair loss, and there are many other healthy ingredients. It is a method of manufacturing short soy sauce that mixes and heats only the ingredients that are necessary for the body to consume nutrients.
The purpose of the present invention is a product that is manufactured and marketed with commercially-made chan-a-chi, but if you try to put it directly into the fresh ingredients at home, so that even if the food fails to match the proportion of the ingredients in the soy sauce and even the novice housewives Pour it into the convenience that you can enjoy by aging.
The present invention is a sweet and soy soy sauce made by mixing the sugar and vinegar with the spicy taste of red pepper seeds and the cool taste of radish, and is mainly used for soaking vegetables.
Natural ripening conventional soy sauce of the present invention is a natural soy sauce over a long time, the deep taste is crying, the taste of the natural taste and the spicy taste of red pepper seeds of sweet radish, soy sauce and kelp used only in well-being foods and short time It's convenient and easy to pour. It doesn't have to worry about different ratios, and it is a convenient method of mixing soy sauce so that food can give a certain taste.
(How to make soy sauce)
Wash domestic white beans (eg: 1.44kg 2 dozen) in water and soak for 8 to 10 hours. Soak the soybeans so that the beans are reddish on fire, crush the beans, make meju, spread it with rice straw, dry it for 5-6 days, and if it is hard on the surface, hang it in a sunny place and dry it for 1 ~ 2 months. .
When the meju is hard enough to be touched, the rice straws are laid again and aged in a warm place. The reason for using rice straws is that the rice straw heats the meju very well, so that the fungus is abundant.
To become black, you have to leave about 15 to 20 days to make soy sauce. Wash the well-opened meju well and dissolve 1kg of sun salt in 1 mal (10L) of water. If you float the egg at this time, it will be about 500 won coins. It is better to put meju in a jar and pour salted water and put 2 ~ 3 dried peppers and 1 ~ 2 charcoal on the salted water. The reason for floating the charcoal is to put it in order to sterilize.
Soy sauce should be at least 30-40 days to rescue the meju, and again put the soy sauce on the fire for an hour. Iron soy sauce can be eaten right away, but after 20 days or more, it will taste like traditional soy sauce. Soy sauce is more delicious as it gets older, and meju is best eaten in the lunar month in October to contain soy sauce.
The present invention is thus manufactured.
Material Content 500g, Net Weight 370g
Soy sauce 218g, water 50g, sugar 80g, vinegar 80g, kelp 2g, radish 30g, red pepper seed 10g, onion 30g
Manufacturing method
Wash radishes in 3 parts, onions in 3 parts, and wash kelp in water. Put the washed ingredients in a saucepan, add soy sauce, water, and pepper seeds, iron for 10 minutes, and remove all ingredients. After dipping, add sugar and vinegar and boil one more time. At this time, if you try to immerse the soy sauce, boil the soy sauce again and pour it when it is hot to ripen quickly. The green pepper and garlic 짱 Chan Achi are cooled and poured so that the ripening is late.
※ Actual weight may vary by ironing time.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090130317A KR20110073134A (en) | 2009-12-22 | 2009-12-22 | Method of manufacturing sweet soy sauce using naturally aged conventional soy sauce and red pepper seeds, radish, onion, kelp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090130317A KR20110073134A (en) | 2009-12-22 | 2009-12-22 | Method of manufacturing sweet soy sauce using naturally aged conventional soy sauce and red pepper seeds, radish, onion, kelp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20110073134A true KR20110073134A (en) | 2011-06-29 |
Family
ID=44403962
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020090130317A KR20110073134A (en) | 2009-12-22 | 2009-12-22 | Method of manufacturing sweet soy sauce using naturally aged conventional soy sauce and red pepper seeds, radish, onion, kelp |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20110073134A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160146284A (en) | 2015-06-12 | 2016-12-21 | 임예준 | method of manufacturing soy |
| KR20190007190A (en) | 2017-07-12 | 2019-01-22 | 대풍년영농조합법인 | Red pepper seed tea and its production method, red pepper seed drink |
| KR20210103758A (en) | 2020-02-14 | 2021-08-24 | 농업회사법인 주식회사 흥국농산 | Manufacturing method of Korean traditional soy sauce |
| KR20230096428A (en) | 2021-12-23 | 2023-06-30 | 농업회사법인 우리들(주) | Vegetable miso, vegetable soy sauce or pickle and manufacturing method thereof |
-
2009
- 2009-12-22 KR KR1020090130317A patent/KR20110073134A/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160146284A (en) | 2015-06-12 | 2016-12-21 | 임예준 | method of manufacturing soy |
| KR20190007190A (en) | 2017-07-12 | 2019-01-22 | 대풍년영농조합법인 | Red pepper seed tea and its production method, red pepper seed drink |
| KR20210103758A (en) | 2020-02-14 | 2021-08-24 | 농업회사법인 주식회사 흥국농산 | Manufacturing method of Korean traditional soy sauce |
| KR20230096428A (en) | 2021-12-23 | 2023-06-30 | 농업회사법인 우리들(주) | Vegetable miso, vegetable soy sauce or pickle and manufacturing method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |