KR20140043228A - Massillon solution using the taste of soy sauce and a method of manufacturing the same - Google Patents
Massillon solution using the taste of soy sauce and a method of manufacturing the same Download PDFInfo
- Publication number
- KR20140043228A KR20140043228A KR1020120107648A KR20120107648A KR20140043228A KR 20140043228 A KR20140043228 A KR 20140043228A KR 1020120107648 A KR1020120107648 A KR 1020120107648A KR 20120107648 A KR20120107648 A KR 20120107648A KR 20140043228 A KR20140043228 A KR 20140043228A
- Authority
- KR
- South Korea
- Prior art keywords
- soy sauce
- plum
- weight
- parts
- sauce
- Prior art date
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title description 4
- 235000019640 taste Nutrition 0.000 title description 2
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 235000015067 sauces Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 235000021018 plums Nutrition 0.000 abstract description 7
- 239000004278 EU approved seasoning Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 206010019133 Hangover Diseases 0.000 abstract description 3
- 230000000144 pharmacologic effect Effects 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 235000013334 alcoholic beverage Nutrition 0.000 abstract 1
- 150000001298 alcohols Chemical class 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 description 6
- 210000002784 stomach Anatomy 0.000 description 3
- 230000032683 aging Effects 0.000 description 2
- 206010016256 fatigue Diseases 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- -1 jongjong Substances 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000020830 overeating Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000003248 secreting effect Effects 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 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
- A23L23/00—Soups; Sauces; 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/16—Taste affecting agent
Abstract
Description
The present invention relates to a soy sauce, and more particularly, using soy sauce without using a synthetic seasoning, soy sauce, using soy sauce so that it can be used in meat sauce, as well as to improve consumer health. It is about.
Conventional soy sauce has been mixed and used. Existing Republic of Korea Patent Registration No. 10-1174662 is a fish sauce, a new concept of food source different from fish sauce, 18 ~ 42 months after mixing sea fish and salt in a weight ratio of 5: 1 ~ 2 and sealed storage Aging fermentation, fermentation of fermented fish content alone into a pot or edible pastes such as fish and vegetables or seaweed, put together in a pot and boil for 3-6 hours at 200 ~ 600 ℃ temperature, and then filtered through filter cloth several times to precipitate By obtaining this preventable clear soy sauce, it can be used to boil all soups,
Kimchi, diced, stewed, seasoned, meat sauce, etc. that can be used in the invention has been shown. In this invention, it is acknowledged that the fishy smell is eliminated, but it is difficult to know whether it catches the fishy fish at a temperature of 200-600 ℃.
That's why it's easier, simpler, and more fishy.
In order to solve the above problems, the present invention has completed the present invention as a result of diligent efforts to develop soy sauce that is excellent in flavor and good for health.
The technical problem to be achieved by the present invention is to provide soy sauce with excellent flavor and pharmacological efficacy of plum.
Another technical problem to be achieved by the present invention is to provide a method for producing soy sauce.
100 to 150 parts by weight of soy sauce, 10 to 15 parts by weight of sugar, 20 to 30 parts by weight of plum liquid, 30 to 40 parts by weight of water, 2 to 6 parts by weight of seasoning, and 7 to 13 parts by weight of seasoning.
Put the rest of the ingredients except the plum liquid boiled at 60 ~ 100 ℃ 10-15 minutes and then put the plum liquid to obtain the soy sauce, characterized in that using the plum liquid can be used for stewed, seasoned, meat sauce and the like.
The present invention is excellent in flavor and provides pharmacological effects of plum. In addition, it can be used in various seasonings such as toppings, stewed foods, and meat sauces. Dipping meat helps digestion according to the effects of plum, and when you eat with sake while drinking, you can relieve hangovers and improve your health.
The efficacy of the plum is as follows.
Plum is excellent for helping the movement of the stomach, and the sour taste of plum promotes the digestive juices of the stomach is used for indigestion or gastrointestinal disorders. Plum is also effective in preventing stomach acid from secreting excessively and eating at the time of overeating or stomach upset.
In addition, for modern people who suffer from stress or chronic fatigue in everyday life, plum has a bluish effect. The reason is that the organic acid in the plum activates the metabolism and restores fatigue. Can be said to be the best. The reason is that plum is a great help to relieve hangover due to detoxification by improving the function of the liver.
In addition, plum is active in the bowel movements to resolve constipation, and if you continue to eat plums, rich in organic acids and vitamins in the plum helps the blood circulation to make the skin elasticity has an excellent effect for skin beauty.
Hereinafter, the present invention will be described in more detail as a mixture of plum and soy sauce.
Prepare 100 to 150 parts by weight of soy sauce, 10 to 15 parts by weight of sugar, 20 to 30 parts by weight of plum liquid, 30 to 40 parts by weight of water, 2 to 6 parts by weight of seedlings, and 7 to 13 parts by weight of seasoning.
Of the above ingredients, it is preferable to put soy sauce, sugar, water, jongjong, seasoning except the plum liquid in order to boil at 60 ~ 100 ℃ 10-15 minutes and then put the plum liquid.
Jeongjong is the liquor and can be replaced with sake or shochu.
The plum liquid is soaked in a little vinegar and soaked plum for 30 minutes. If you have water, bacteria can grow because mold can occur, so dry it well. And it is better to pick plums. If you don't pick a plum, it can taste bitter. Next, put the plums in a 1: 1 ratio with sugar. It is preferable to use sugar sugar. And when the sugar is half full in plum, it is desirable to add about 50ml of oligosaccharides. If you only add sugar, you need to open and mix after a week, so if you add oligosaccharides to prevent this annoying situation. Next, ripen plums for 3 months and open it. However, the above method is preferable, but other plum liquids may be used. Seasoning is made by adding 1⁄2 lemon, 2 onions, 12 garlic garlic dried mushrooms, and adding 800ml of sake to aging for 1-4 weeks. It is desirable to use other techniques of art.
Example 1
100 to 150 parts by weight of soy sauce, 10 to 15 parts by weight of sugar, 20 to 30 parts by weight of water, 20 to 30 parts by weight of water, 30 to 40 parts by weight, seed 2 to 6 parts by weight, seasoning 7 to 7 Prepare 13 parts by weight, add soy sauce, sugar, water, jongjong, and seasonings, except plums, in order, and boil at 60 ~ 100 ℃ for 10 ~ 15 minutes to get boiled, seasoned, meat sauce. Soy sauce using.
Claims (2)
Put the rest of the ingredients except plum liquid and boil at 60 ~ 100 ℃ for 10-15 minutes and then put the plum liquid to get soy sauce, seasoned, soy sauce using plum liquid that can be used for meat sauce, etc.
Jeongjong is a soy sauce using plum liquid, characterized in that it can be used to replace other other sake
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120107648A KR20140043228A (en) | 2012-09-27 | 2012-09-27 | Massillon solution using the taste of soy sauce and a method of manufacturing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120107648A KR20140043228A (en) | 2012-09-27 | 2012-09-27 | Massillon solution using the taste of soy sauce and a method of manufacturing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20140043228A true KR20140043228A (en) | 2014-04-08 |
Family
ID=50651926
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020120107648A KR20140043228A (en) | 2012-09-27 | 2012-09-27 | Massillon solution using the taste of soy sauce and a method of manufacturing the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20140043228A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180063607A (en) | 2016-12-02 | 2018-06-12 | 주식회사 바다향기 | A method for producing flavored soy sauce using reed and a reed flavored soy sauce produced by the method |
| KR102036522B1 (en) | 2018-11-08 | 2019-11-15 | 주식회사 은하 | Manufacturing method of soy sauce using cinnamon Mume Fructus |
| KR102175981B1 (en) | 2020-07-07 | 2020-11-06 | 김성윤 | Extract of Herb Medicine comprising Smoked Ginger For Cooking Meat And Manufacturing method thereof |
-
2012
- 2012-09-27 KR KR1020120107648A patent/KR20140043228A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180063607A (en) | 2016-12-02 | 2018-06-12 | 주식회사 바다향기 | A method for producing flavored soy sauce using reed and a reed flavored soy sauce produced by the method |
| KR102036522B1 (en) | 2018-11-08 | 2019-11-15 | 주식회사 은하 | Manufacturing method of soy sauce using cinnamon Mume Fructus |
| KR102175981B1 (en) | 2020-07-07 | 2020-11-06 | 김성윤 | Extract of Herb Medicine comprising Smoked Ginger For Cooking Meat And Manufacturing method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WITN | Withdrawal due to no request for examination |