KR20120124860A - Soy sauce containing salted-anchovies, Rubus coreanus and manufacturing method thereof - Google Patents

Abstract

PURPOSE: Seasoned soy sauce containing fermented liquid anchovy sauce and Rubus coreanus fruit, and a producing method thereof are provided to offer a prevention effect on adult chronic diseases. CONSTITUTION: A producing method of seasoned soy sauce containing fermented liquid anchovy sauce and Rubus coreanus fruit comprises the following steps: mixing 20-40wt% of soy sauce, 20-40wt% of fermented liquid anchovy sauce, 10-20wt% of Rubus coreanus enzyme, 10-20wt% of fruit enzyme, 2-10wt% of kiwi fermented liquid, 0.1-2wt% of sea tangle, 0.1-2wt% of Glycyrrhizae radix, 0.1-2wt% of jujube, 0.1-2wt% of Lentinus edodes, and 0.1-2wt% of Astragalus membranaceus to obtain a soy sauce mixture(S11); heating the soy sauce mixture for 1-3 hours, and separating liquid parts from the mixture(S21); and packaging the obtained seasoned soy sauce in a 80-100 deg. C glass jar(S31). [Reference numerals] (S11) Mixing soy sauce, fermented liquid anchovy sauce, a Rubus coreanus enzyme, a fruit enzyme, kiwi fermented liquid, sea tangle, Glycyrrhizae radix, jujube, Lentinus edodes, and Astragalus membranaceus to obtain a soy sauce mixture; (S21) Boiling the soy sauce mixture for 1-3 hours, and separating liquid; (S31) Packaging the liquid seasoned soy sauce in 80-100 deg. C glass bottle

Description

Seasoned soy sauce including anchovy sauce and bokbunja and its manufacturing method {Soy sauce containing salted-anchovies, Rubus coreanus and manufacturing method}

The present invention relates to a seasoning soy sauce and a method of manufacturing the same, and has the characteristics of matching the liver of the food, soy sauce used in the cooking of various foods, anchovy sauce containing a large amount of calcium and vitamins that are beneficial to human health Anchovies with nutrients such as polyphenols, bokbunja and sweet and sour kiwi and iodine, which are more effective in thyroid disease by adding kelp effective in thyroid disease. The present invention relates to seasoned soy sauce including fish sauce and bokbunja, and a method for producing the same.

Soy sauce is a salty liquid seasoning that is used to match the food. Soy sauce is an empire that uses soybeans, skimmed soybeans, wheat, or rice as raw materials, and then fermented and matured with saline. Brewed soy sauce prepared by processing the filtrate, hydrolyzed soy sauce, brewed soy sauce stock and acid-decomposed soy sauce prepared by processing the filtrate obtained by hydrolyzing the raw material containing protein or carbohydrate with acid, and then mixing it in an appropriate ratio. Enzymatic digestion by processing the filtrate or hydrolyzing mixed soy sauce, protein or carbohydrate containing fermented and matured filtrate by adding protein or carbohydrate raw material to the acid-degraded soy solution. Korean-style soy sauce prepared by fermenting and fermenting saline solution with soy sauce and meju as main ingredients, and then processing the filtrate. Etc.

Traditional Korean soy sauce, which has been widely used in Korea since ancient times, is obtained by fermenting meju, which is a main ingredient of soybean. Soybean contains proteins, carbohydrates, amino acids, phytates, which lower blood cholesterol levels, It is known to be rich in physiological benefits to the human body, such as saponins and protease inhibitors that act against cancer.

However, traditional traditional soy sauce contains a large amount of salty salt, which can cause adult disease when ingested in excess, and when soybean is used as a main ingredient, the taste and aroma of soy sauce are too monotonous to improve product value. .

Therefore, an object of the present invention is a mixture of soy sauce, anchovy sauce containing a large amount of calcium, bokbunja enzyme, fruit enzyme, kiwi fermentation broth, kelp, licorice, jujube, shiitake mushrooms and Astragalus to prevent adult diseases than conventional traditional soy sauce It contains various nutrients and helps to prevent adult diseases by reducing the mixing ratio of soy sauce, and adds Bokbunja, Licorice and Astragalus to enhance the monotonous taste and aroma of conventional soy sauce. To provide a seasoning soy sauce and a preparation method thereof.

In order to achieve the above object, the present invention is 20wt% to 40wt% soy sauce, 20wt% to 40wt% anchovy fish sauce, bokbunja enzyme 10wt% to 20wt%, fruit enzyme 10wt% to 20wt%, kiwi fermentation broth 2wt% to 10wt%, kelp To provide a seasoning soy sauce comprising 0.1wt% to 2wt%, licorice 0.1wt% to 2wt%, jujube 0.1wt% to 2wt%, shiitake mushrooms 0.1wt% to 2wt% and astragalus 0.1wt% to 2wt% do.

In the seasoning soy sauce according to the present invention, the bokbunja enzyme may be prepared by aging a mixture of bokbunja and sugar containing the bokbunja 45wt% to 55wt% and sugar 55wt% to 45wt% for 6 months to 24 months.

In the seasoning soy sauce according to the present invention, the fruit enzyme is fruit and sugar comprising 45wt% to 55wt% and sugar 55wt% to 45wt%, characterized in that selected from the group consisting of loofah, grape, plum, kiwi The mixture may be prepared by aging 6 months to 24 months.

In the seasoning soy sauce according to the present invention, the kiwi fermentation broth is a kiwi mixture containing 40wt% to 50wt% water, 30wt% to 40wt% water, 0.01wt% to 0.1wt% yeast and 15wt% to 25wt% sugar It may be prepared by aging for 3 months.

The present invention is a soy sauce, anchovy fish sauce, bokbunja enzyme, fruit enzyme, kiwi fermentation broth, kelp, licorice, jujube, shiitake mushrooms and coriander to form a soy sauce mixture, the soy sauce mixture is heated for 1 to 3 hours Thereafter, separating the liquid seasoning soy sauce, and packaging the liquid seasoning soy sauce in a glass bottle of 80 ℃ to 100 ℃ provides a method for producing seasoning soy sauce comprising the step of forming a finished product. .

In the method of producing seasoning soy sauce according to the present invention, the soy sauce is the step of washing the beans, soaking the washed beans in water for 6 to 10 hours, and then heating for 3 to 4 hours, the heating After the meju is formed using the prepared beans, drying the meju for 25 days to 35 days, washing the dried meju, and mixing the washed meju and salt, followed by the salt mixed meju It may be prepared by the step of fermenting for 80 to 100 days to form soy sauce.

And in the preparation method of seasoning soy sauce according to the present invention, the mixing step is 20wt% to 40wt% of the soy sauce, 20wt% to 40wt% of the anchovy fish sauce, 10wt% to 20wt% of the bokbunja enzyme, 10wt% to 20wt% of the fruit enzyme %, The kiwi fermentation broth 2wt% to 10wt%, the kelp 0.1wt% to 2wt%, the licorice 0.1wt% to 2wt%, the jujube 0.1wt% to 2wt%, the shiitake mushroom 0.1wt% to 2wt%, and the 0.1 wt% to 2wt% of sulfur may be mixed to form a soy sauce mixture.

According to the present invention is prepared by properly mixing soy sauce, anchovy sauce containing a large amount of calcium, bokbunja enzyme, fruit enzyme, kiwi fermentation broth, sweet and sour taste, kelp, licorice, jujube, shiitake mushroom and astragalus Seasoned soy sauce adds the sweet and salty taste of conventional soy sauce to enhance the taste of soy sauce, and adds fruit enzymes to add flavor that was not found in conventional soy sauce. It is effective in strengthening, preventing adult diseases, and anti-aging through anti-oxidant effects, thereby improving product value than conventional soy sauce.

And according to the present invention by packaging the soy sauce in a sterilized high-temperature glass bottle there is an effect that can remove the bacteria that can be put in the packaging of the soy sauce.

1 is a flow chart showing an example of a method for producing soy sauce that is a material of seasoning soy sauce according to an embodiment of the present invention.
2 is a flow chart showing a method of manufacturing seasoning soy sauce according to an embodiment of the present invention.

It should be noted that only the parts necessary for understanding the method according to the embodiment of the present invention will be described in the following description, and the description of the other parts will be omitted so as not to overstep the gist of the present invention.

Also, the terms and words used in the present specification and claims should not be construed to be limited to ordinary or dictionary meanings, and the inventor is not limited to the concept of terms in order to describe his invention in the best way. It should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be properly defined. Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely one preferred embodiment of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It is to be understood that equivalents and modifications are possible.

Seasoning soy sauce according to an embodiment of the present invention, soy sauce 20wt% to 40wt%, anchovy fish sauce 20wt% to 40wt%, bokbunja enzyme 10wt% to 20wt%, fruit enzyme 10wt% to 20wt%, kiwi fermentation broth 2wt% to 10wt%, kelp 0.1 wt% to 2 wt%, licorice 0.1 wt% to 2 wt%, jujube 0.1 wt% to 2 wt%, shiitake mushrooms 0.1 wt% to 2 wt%, and astragalus 0.1 wt% to 2 wt%.

Here, the soy sauce is a step of washing the beans, immersing the washed beans in water for 6 to 10 hours, then heating for 3 to 4 hours, pulverizing the heated beans, using the crushed beans After the formation of the meju, drying the meju at room temperature for 25 days to 35 days, washing the dried meju and mixing the washed meju and salt, and then mixed the meju mixed with salt in a jar at room temperature for 80 days After fermentation for 100 days, may be prepared by the step of obtaining only soy sauce in fermented meju. And, the beans used for the production of soy sauce may be domestically grown.

Here, the anchovy fish sauce may be made of anchovies caught in the country, kelp may be collected from the coast of the country, it can be used dried.

Anchovies are rich in calcium and phosphorus to help skeletal formation, and contains a large amount of anti-cancer niacin, which has a positive effect on the human body when ingested.

On the other hand, kelp is a brown algae plant belonging to the kelp and kelp family, rich in vitamin C and vitamin E, which is good for skin, contains large amounts of alginic acid, which is effective in promoting intestinal exercise, lowering cholesterol and blood pressure, and rich in iodine It is effective in preventing thyroid disease.

On the other hand, licorice is a plant belonging to the dicotyledons of the dicotyledonous plant, it is used as a herbal medicine, and it has the effect of regenerating cells, which is good for anti-aging, and it is good for eliminating hangovers, and it is excellent for preventing liver diseases. have.

On the other hand, Astragalus is a plant belonging to the dicotyledons of the dicotyledonous plants, which is effective for hyperhidrosis, weakness, hypotension and chronic fatigue, dilates peripheral nerves, activates blood circulation in the skin, and acts as a herbal medicine. Also widely used.

Bokbunja enzyme according to an embodiment of the present invention may be prepared by aging a mixture of bokbunja and sugar containing at least 45 months to 55wt% Bokbunja and 55wt% to 45wt% sugar at room temperature. And bokbunja used for the production of bokbunja enzyme may be cultivated in Korea.

Bokbunja is the wild name of the wild Bokbunja strawberry (Rubus coreanus Miquel) belonging to the Rosaceae family. After the white flowers bloom in May, the fruit ripens in dark red at the end of June, and contains carbohydrates, organic acids, and vitamins that are beneficial to the human body. Carbohydrates included in bokbunja include glucose and fructose. Contains tannin, acetoin, benzaldehyde, and organic acids include malic acid, salicylic acid, citric acid, vitamin B, and vitamins. It is rich in C and contains a polyphenol, anthocyan, etc. as a pigment component.

Saponin in bokbunja is known to be effective in promoting the breakdown of anti-cancer, expectorant, Jinhae, and cholesterol, which is contained in ginseng.Polyphenol is a bactericidal effect, prevents blood clots, prevents arteriosclerosis, and antioxidants. It is effective in suppressing aging due to the action, and anthocyan (anthocyan) is known as an effective ingredient for improving eyesight, arthritis, vascular protection, memory, Bokbunja has a beneficial effect on the health of the human body regardless of age and gender.

Fruit enzyme according to an embodiment of the present invention may be prepared by aging a mixture of fruit and sugar, including fruit 45wt% to 55wt% and sugar 55wt% to 45wt% for 6 months or more.

Fruit enzymes have a chromatic color, and adding fruit enzymes to soy sauce improves the monotonous color of conventional soy sauce, thereby improving the value of the product.

And the fruit may include at least one or more in the group consisting of loofah, grapes, plums, kiwi, and may be domestically grown.

Kiwi fermentation broth according to an embodiment of the present invention may be prepared by fermenting a kiwi mixture consisting of kiwi, water, yeast, sugar. More specifically, the kiwi mixture containing 40wt% to 50wt% of kiwi, 30wt% to 40wt% of water, 0.01wt% to 0.1wt% of yeast and 15wt% to 25wt% of sugar is prepared by aging for 1 to 3 months in a fermentation vessel. The kiwi may be domestically grown.

Kiwi is a fiber that prevents constipation and cholesterol absorption in the small intestine, potassium good for high blood pressure and heart disease, folic acid that prevents anemia in pregnant women, and cancer and heart disease, magnesium for bone formation and normal heartbeat, It contains a lot of vitamin C and vitamin E, it is a fruit that is beneficial to human health by actively metabolizing when ingested.

Figure 2 is a flow chart according to the method of manufacturing seasoning soy sauce including bokbunja according to an embodiment of the present invention.

In step S11, soy sauce, anchovy sauce, bokbunja enzyme, fruit enzymes, kiwi fermentation broth, kelp, licorice, jujube, shiitake mushrooms and coriander are mixed to form a soy sauce mixture.

At this time, 20wt% to 40wt% of soy sauce, 20wt% to 40wt% of anchovy solution, 10wt% to 20wt% of bokbunja enzyme, 10wt% to 20wt% of fruit enzyme, 2wt% to 10wt% of kiwi fermentation broth 0.1wt % -2wt%, licorice 0.1wt% -2wt%, jujube 0.1wt% -2wt%, shiitake mushroom 0.1wt% -2wt%, and sulfur group 0.1wt% -2wt% to form a soy mixture It may be.

In addition, kelp, licorice, jujube, shiitake and astragalus may be cultivated in Korea.

Subsequently, in step S21, the soy sauce mixture is heated for 1 hour to 3 hours, more specifically for 2 hours, and then the liquid seasoning soy sauce is separated.

At this time, in order to separate only the liquid seasoning soy sauce can be used cotton or nylon material.

Subsequently, in step S31, the liquid seasoning soy sauce is packaged in a glass bottle of 80 ℃ to 100 ℃ to form a finished product.

At this time, the glass bottle is sterilized and sterilized in boiling water, when the temperature of the sterilized glass bottle is 80 ℃ to 100 ℃ can be compressed packaging containing liquid seasoning soy sauce.

By packaging the soy sauce in sterilized high-temperature glass bottles, it is possible to remove bacteria that can be introduced during soy sauce packaging at high temperature.

Claims (7)

Soy sauce 20wt% to 40wt%, anchovy fish sauce 20wt% to 40wt%, bokbunja enzyme 10wt% to 20wt%, fruit enzyme 10wt% to 20wt%, kiwi fermentation broth 2wt% to 10wt%, kelp 0.1wt% to 2wt%, licorice 0.1wt Seasoning soy sauce characterized in that it comprises% to 2wt%, jujube 0.1wt% to 2wt%, shiitake mushrooms 0.1wt% to 2wt% and Astragalus 0.1wt% to 2wt%. The method according to claim 1, wherein the bokbunja enzyme,
Seasoning soy sauce, characterized in that prepared by aging the mixture of bokbunja and sugar containing 45wt% to 55wt% bokbunja and sugar 55wt% to 45wt% for 6 months to 24 months. The method according to claim 1, wherein the fruit enzyme,
It is prepared by aging a mixture of fruit and sugar, including fruit 45wt% to 55wt% and sugar 55wt% to 45wt%, characterized in that selected from the group consisting of loofah, grape, plum, kiwi 6 months to 24 months Seasoning Soy Sauce. According to claim 1, The kiwi fermentation broth,
Seasoning soy sauce characterized in that the kiwi mixture containing 40wt% to 50wt% of water, 30wt% to 40wt% of water, 0.01wt% to 0.1wt% of yeast and 15wt% to 25wt% of sugar . Mixing step of mixing soy sauce, anchovy sake, bokbunja enzyme, fruit enzyme, kiwi fermentation broth, kelp, licorice, jujube, shiitake mushroom and coriander to form a soy mixture;
Heating the soy sauce mixture for 1 to 3 hours and then separating the liquid seasoning soy sauce;
And packaging the liquid seasoning soy sauce in a glass bottle at 80 ° C. to 100 ° C. to form a finished product;
Seasoning soy sauce manufacturing method comprising a. The method of claim 5, wherein the soy sauce,
Washing the beans;
Immersing the washed beans in water for 6 to 10 hours and then heating for 3 to 4 hours;
Forming meju using the heated beans, and then drying the meju for 25 days to 35 days;
Washing the dried meju;
And mixing the washed meju with salt, and then fermenting the mixed meju with salt for 80 days to form soy sauce;
Method for producing seasoning soy sauce, characterized in that prepared by. The method of claim 5, wherein the mixing step,
20wt% to 40wt% of the soy sauce, 20wt% to 40wt% of the anchovy broth, 10wt% to 20wt% of the bokbunja enzyme, 10wt% to 20wt% of the fruit enzyme, 2wt% to 10wt% of the kiwi fermentation broth 0.1wt% to 2 wt%, the licorice 0.1wt% to 2wt%, the jujube 0.1wt% to 2wt%, the shiitake mushrooms 0.1wt% to 2wt%, and 0.1% to 2wt% of the Astragalus to form a soy mixture The manufacturing method of seasoning soy sauce to make.

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