KR20140070972A - Method for manufacturing soy sauce by using of Dendropanax morbifera material fermentation - Google Patents

Abstract

The present invention comprises: a first step of concentrating a fermented material of Dendropanax morbifera as a main material to a solid content of 35%; a second step of putting 50-80 L of the fermented material of Dendropanax morbifera concentrated in the first step and 20-40 kg of vegetable seasonings in a net, followed by heating at a temperature of 75-95°C for 3-5 hours for extraction; a third step of putting 30-80 L of the extract obtained in the second step and 20-50 kg of fruit materials, followed by heating at 80-90°C for 5-8 hours for extraction; a fourth step of adding an additive to 50-90 L of the extract obtained in the third step to generate a mixture and concentrating the mixture to have a solid content of 20-25%; and a fifth step of aging and stabilizing the mixture concentrated in the fourth step in a sealed fermentation room at a temperature of 7-12°C for 2-10 days, thereby completing a soybean sauce. According to the present invention, the soybean sauce is prepared by using the fermented material of Dendropanax morbifera as a main material and using vegetable seasonings and fruits, so that a unique flavor of benzoin contained in the Dendropanax morbifera neutralizes unpleasant smells such as a distinctive smell of meat and a fishy odor of fish and makes the fleshes tender and plain more and more. Dendropanax morbifera is suitable to season meat and fish since the human being is not allergic to materials contained in the Dendropanax morbifera. In the case where the meat and fish are heated and cooked while the soybean sauce is mixed with or sprayed on the meat and fish or soaks the meat and fish, the fermented material of Dendropanax morbifera is fermented to generate secondary metabolic products of microorganisms, thereby making the flesh plainer and thus generating complexly several deep tastes. Further, the soybean sauce contains large amounts of healthful nutrients, and thus can be enjoyed by men and women of all ages.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a fermented soybean sauce,

More particularly, the present invention relates to a method for producing soy sauce using a fermented product of yellowtail, and more particularly, to a method for producing soy sauce using a fermented product of yellowtail tree as a main ingredient, The unique aroma of benzoic acid, which is contained in it, neutralizes the smell of meat and smell of fish, such as fishy smell. It makes the meat more smooth and light, and it contains a lot of healthy nutritious ingredients. The present invention relates to a method for producing a soy sauce sauce using a fermented yellowtail tree fermented product.

It is usually called "Dendropanax morbifera", which means "a panacea," and it is also called a golden tree. It grows on the southern coast of Korea and Jeju Island It is native to Korea and its height is about 15m. Flowers bloom at the end of June branch, and the fruit is elliptical nucleus with a length of 7 ~ 19㎜. It ripens in black color in October. The effect is mainly Sesquiterpene, which contains water, gum, alcohol, esters, etc. As a sap that is extracted from the bark of yellowtail, it has a remarkable pharmacological action and a delicate environment. It is said to have been used only in the royal family.

It is widely recognized that nutritional value, pharmacological value, and therapeutic value of Hwangchil are the result of modern scientific researches (Kyunghee University College - Jeong Se - young, Professor Kangwon University - Kwon Myung - In other words, according to the papers and reports on the pharmacological effect of Hwangchu, the efficacy of the Hwangchu tree is that many diseases such as blood circulation improvement (cholesterol, blood pressure), antioxidant (aging prevention), liver function improvement (hangover, fatigue recovery, detoxification) Have been reported to be effective.

In the present study, we investigated the effects of Duloxetine on the antioxidant activity of duloxetine extracts (Duloxetine). 2009 Aug.), and a study on antioxidant activity, "Studies on the Antioxidative Function of Extracts of Walnut Trees" (Moon Kwang-gon, p13, p17), Studies on the Improvement of Liver Function and Hard- "Isolation and Anticomplement Activity of Compounds from Dendropanax morbifera (Separation of Hwangchil Component and Anti-complement Activity)", Park, JH (2003, p31, p37, p42 ~ 43) BY et al., J Ethnopharmacol. 2004 Feb), "Development of stable production technology of Huangchil, and search of physiologically active substances of Huchulchu" (published by Chunnam University) (p63, p82).

In addition, as a document on nervous stability, "Hwalchil has a unique aroma called benzyme, which is essential for mental hygiene by stabilizing human nerves." " (Chonnam National University Research Report (published by the Ministry of Science and Technology): 1st year p110.), And "It is said that this incense defeats musical instrument (惡气) (Lee, Shi Jin, a famous pharmacologist in Ming Dynasty in China). In vitro evaluation of the antiplasmodial activity of Dendropanax morbifera against chloroquine-sensitive strains of Plasmodium falciparum (antigenic loyal component from yellowtail through chloroquinone-sensitive protozoa) (April 15, 2009), and "Diversification of Improvement and Utilization Strategies for Utilization of Uryuchu Resources" (Chonnam National University Research Report, p156) , "Development of stable production technique of Hwangchil, and search for physiologically active substances of Hwangchilga" (published by Chonnam National University) (p63 ~ 65, p81) And balances the central nervous system autonomic nervous hormone. Hwalchil is excellent for balancing the broken brain and catching low fever due to energy over consumption It has been regarded as the best drug of our country since ancient times as an excellent medicine which quickly removes unnecessary elements such as toxic substances secreted from the nerves, eosinophil, waste oxygen, active oxygen, inflammation and smoking. 26) (153 World Clinic, Chairman Han Hyeong-hee's Remarks), the clinical research is still continuing, and many modern medical and pharmacological studies are being done.

In this way, the Uchihaku tree has no place to throw away the entire tree. It is an excellent plant with a high value for economic use, a vigorous restoration of the natural environment, and an increase in economic income. The commercial value of Hwangchu - gum is commercial value, vinegar, cosmetics, soap, shampoo, liquor oil, flavor oil, liquor. It can be applied to the manufacture of tea leaves, tea products, high-quality food additives, and mushroom cultivation. It has been studied in various directions and forms, and is a natural nutrient source essential for the well-being era.

As a prior art related to this, Korean Patent Registration No. 10-0441645, entitled "Method for manufacturing a health drink using a crude fat solution ", reduces the bitter taste and aroma unique to yellow crick during the process of making health drinks using the crude fat solution, The present invention provides a method for producing a health drink that can be easily consumed without being consumed, and Korean Patent Registration No. 10-0495143 entitled " Process for the production of a raw sauce " And a method of manufacturing a ginseng sauce for making it easy and easy to use as a ginseng sauce, and Korean Patent Registration No. 10-0658195 entitled "Ginseng sauce and its preparation method" A room where ginseng sauce can be used as a physiological functional additive for various foods by directly pulverizing water by subjecting water (hot water) to enzymatic decomposition The Korean Society of Bioscience and Biotechnology, No. 10-0663284, entitled " Seaweed extracts with excellent physiological activity "in various fields such as functional health supplements, food additives, beverage compositions, livestock and fish feed additives The present invention relates to a method for producing a seedling extract of Hwangchujang which is excellent in physiological activity which can be used, and a method of producing a seedling extract of Hwangchujang which has excellent physiological activity is disclosed in Korean Patent Publication No. 10-2009-0014472, And duck meat smoked method "is to produce duck meat dumplings with the best combination of various raw materials necessary for duckweed of raw yellow juice, herbal medicine extract and duck meat, make duck meat using it, and duck meat sauce duck liquid And various other applications and registrations have been made.

However, the above-mentioned prior art document suggests a method of manufacturing a sauce using various raw materials and a method of manufacturing a raw material which can be used in various fields using woodchucking, but microorganisms are used for the leaves, branches, There is no patent registration and publication document about the method of producing cow through fermentation product produced through fermentation process. In particular, since the fruit of Hwangchu-ji tree contains a lot of fat, which is an oil component, It is difficult to use it in the human body because it is difficult to use in the human body and the patent registration and disclosure documents for the unpleasant smell of meat made from the fermented product of Hwangchulmu using microorganisms and the improvement of fish smell and meat quality can not be presented It has shown its limitations in its utilization.

Korean Patent Registration No. 10-0441645 entitled "Method for Manufacturing Healthy Drinks Using Huangshil Raw Liquid" Korean Patent Registration No. 10-0495143 entitled "Manufacturing method of Sulfur Sauce" Korean Patent Registration No. 10-0658195 entitled " Ginseng sauce and its preparation method " Korean Patent Registration No. 10-0663284 entitled "Seed Extract of Hwangchil (Seed) Korean Patent Laid-Open Publication No. 10-2009-0014472 "Duck meat spice dandruff liquid to which Huangchil stock solution is added, and method of smelling duck meat and duck meat using the same, Korean Patent Registration No. 10-1054041 entitled " Preparation method and composition for mass-processing fermented products and fermented extracts using yellowtail "

It is an object of the present invention to fundamentally improve the above-mentioned problems, and it is an object of the present invention to provide a soy sauce sauce comprising a fermented product of Huangchu tree as a main ingredient and a soy sauce sauce using vegetable seasoning materials and fruits, The unique aroma of benzoic acid makes it possible to neutralize the unique smell of meat and fishy smell, while making the meat more smooth and light. It also contains a large amount of healthy nutrients, And a method for producing a soy sauce using the same.

In order to accomplish the above object, the present invention provides a method for producing a fermented product, comprising: a first step of concentrating a solid content of 35% A second step of boiling 20 to 40 kg of the vegetable seasoning material at 50 to 80 liters of the concentrated fermented yellowtail tree fermentation product of the first stage at a temperature of 75 to 95 DEG C for 3 to 5 hours; A third step of extracting 20 to 50 kg of fruit material into 30 to 80 L of the extract of the second step and boiling for 5 to 8 hours at a temperature of 80 to 90 ° C; A fourth step of adding an additive to 50 to 90 L of the extract of the third step to produce a mixture to concentrate the solid content to 20 to 25%; And a fifth step of aging and stabilizing the concentrated mixture in the closed fermentation chamber at a temperature of 7 to 12 ° C for 2 to 10 days to complete a soy sauce sauce.

At this time, in the second and third steps according to the present invention, at least one kind or more of the ginger, onion, garlic, radish, laurel leaf, beeswax and clove are selected as the vegetable seasoning materials, and the fruit material is pineapple, kiwi, An apple, a pear, an orange, a citrus, a berries, and a berries.

In the fourth step according to the present invention, additives such as soy sauce, natural sweetener (stevia), fragrance, vinegar, enzyme solution and mustard are used in accordance with the taste of a consumer, and additives are added in an amount of about 0.1 to 5 wt% .

It should be understood, however, that the terminology or words of the present specification and claims should not be construed in an ordinary sense or in a dictionary, and that the inventors shall not be limited to the concept of a term 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 the most preferred embodiments 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.

According to the method of manufacturing the soy sauce of the present invention as described above, the soy sauce sauce is prepared by using the vegetable seasoning material and the fruit, with the fermented product of Huangchu tree as the main material, The unique aroma of benzoic acid (benzoic acid) gives the effect of neutralizing the characteristic smell of meat and smell of fish such as fishy smell and making meat quality softer and softer.

In addition, it is suitable for meat and fish seasoning because it does not have any allergenic substance in the human body. It is used for fermentation of the fermented product of perilla wood by fermenting the meat and fish with sauce, As the metabolites are produced, the meat is made more pale, and a deep taste and a variety of tastes are produced in a complex manner.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram sequentially showing a method for producing a soy sauce using a fermented product of Yellow Mulberry tree according to the present invention. FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The present invention relates to a method for preparing a soy sauce using a vegetable seasoning material and a fruit as a main ingredient of a fermented product of Huangchu tree. Brief description of the production method is as follows: , Mixture formation, aging, and product completion stages. The soy sauce prepared by this method is used by heating and cooking meat and fish with sauce, dipping or sprinkling.

In the first step of the present invention, the solid content is concentrated to 35% by using as a main raw material the fermented product of Yugiura wood. The first step is a step of concentrating the fermented product of the woody spruce tree. The fermented product of the spruce tree is prepared by a method and a composition for mass-processing the fermented product and the fermented extract using the woody spruce tree of the 10-1054041 previously registered by the present applicant "Is used. That is, a brief description of the above-described method for producing the fermented product of Yellow Hut tree is as follows: Drying, pulverization, sterilization, fermenting microorganisms are put into solid fermentation using a leaf, branches, Drying the powder → sterilization → putting it in the fermenter → fermenting the fermented microorganism to produce useful substances → removing the impurities with diatomite filter → separating and concentrating the fermented product, . Thus, the solid content is concentrated to 35% by using the fermented product of Yellow whitish tree produced as a main raw material. This enrichment process introduces automation equipment for quality stability and productivity improvement.

In the second step of the present invention, 20 to 40 kg of the vegetable seasoning material is added to 50 to 80 liters of the concentrated fermentation product of the first step, and the mixture is boiled at a temperature of 75 to 95 DEG C for 3 to 5 hours. The second step is the step of extracting the fermented product of Huangchu tree with the vegetable seasoning material and introducing an automatic device for improving quality stability and productivity in forming the extract.

This means that 20 ~ 40kg of vegetable seasoning material nested in 50 ~ 80 liters of enriched yellowtail tree fermented product is sufficiently boiled at a temperature of 75 ~ 95 캜 for 3 ~ 5 hours which is sufficient time for the ingredients to escape from the vegetable seasoning material, Extract the remaining vegetable material to form an extract. The vegetable seasoning material may be at least one selected from ginger, onion, garlic, radish, laurel leaf, beeswax, and clove.

In the third step of the present invention, 20 to 50 kg of fruit material is added to 30 to 80 liters of the extract of the second step, and the mixture is boiled for 5 to 8 hours at a temperature of 80 to 90 ° C. The third step is a step of extracting the fruit of the second step by mixing with the fruit material. The extraction process introduces an automatic device for improving the quality and productivity.

This means that 20 ~ 50kg of fruit material, which is put into the net by 30 ~ 80ℓ of the extract extracted from the concentrated fermented product of Huangchu tree and the vegetable seasoning material, is heated at 80 ~ 90 ℃ for 5 ~ 8 hours Allow to boil for a period of time to extract the remaining fruit material to leave no residue and form the extract. Here, the fruit material is at least one selected from the group consisting of pineapple, kiwi, apple, pear, orange, citrus fruit,

In the fourth step of the present invention, an additive is added to 50 to 90 L of the extract of the third step to produce a mixture, and the solid content is concentrated to 20 to 25%. In the fourth step, the additive is added to the extract of the third step and then concentrated. Especially, in order to improve the productivity in concentrating the mixture, a dedicated automatic equipment is preferably introduced.

The additive is added to the extract to form a mixture, wherein soy sauce, natural sweetener (stevia), flavor, vinegar, enzyme solution and mustard are used in accordance with the taste of the consumer, and additives are added in an amount of about 0.1 to 5 wt% . That is, 0.1 to 5 wt% of each of the additives is added to 50 to 90 L of the extract to produce a mixture. On the other hand, the additive may be added to each ingredient or one or more of them according to the regional preferences of consumers.

Concentration is the concentration of the solution by removing the solvent from the solution and increasing the concentration of the solution by heating the solution to the boiling point (boiling point) by evaporation, By removing moisture, the content of solid content is concentrated to 20 ~ 25%, and it is easy to cook because there is no viscosity. Because it is composed of many suspended solids and opaque liquids, the solids are filtered to provide a clear water-soluble state of the material.

In the fifth step of the present invention, the concentrated mixture of the fourth step is aged and stabilized in a closed fermentation chamber at a temperature of 7 to 12 DEG C for 2 to 10 days to complete a soy sauce. The fifth step is a step of aging and stabilizing the concentrated mixture. In particular, in order to agitate the mixture, a dedicated automation equipment is introduced to stabilize the quality, thereby automating the process. The concentrated mixture is subjected to a final aging stabilization process for 2 to 10 days using a fermentation chamber which is automatically controlled at a temperature of 7 to 12 ° C to produce a finished soy sauce.

A method of producing such a soy sauce is briefly described. The fermented product of yellow mushroom tree is concentrated to a solid content of 35% or more, and 20 to 80 liters of concentrated yellow mushroom fermentation product is mixed with 20 to 50 g of vegetable ingredients (ginger, onion, garlic, 40 ㎏ into the net and boil at 75 ~ 95 ℃ for 3 ~ 5 hours. Extract the remaining vegetable material so that no residue is left. Then, 20 ~ 50 ㎏ of fruit material (pineapple, kiwi, apple, pear) is cut into 30 ~ 80 ℓ of extract and put into a net, and it is enough time for extracting components from fruit material at 80 ~ 90 ℃ for 5 ~ 8 hours All of the fruit materials are removed so that they do not crumble.

Subsequently, 0.1 to 5% of an additive, ie, soy sauce, natural sweetener (stevia), flavor, vinegar, wasabi and an aging enzyme solution, are added to 50 to 90 liters of the above extract to prepare a mixture according to country, region, The soy sauce sauce is prepared so that the solid content is adjusted to 20 ~ 25% to make it viscous and easy to use when cooking, eliminating fishy smell and improving meat quality. The finished soy sauce is sealed in a low temperature aging fermentation chamber at a temperature of 7 ~ 12 ℃ for 2 ~ 10 days and the soy sauce is stabilized.

As described above, the soy sauce sauce is prepared using the vegetable seasoning material and the fruit, using the fermented product of Huangchu tree as the main material, and thus the unique smell of the flavor of the meat and the fish It is suitable for meat and fish seasoning because it does not have any allergenic substance in the human body. It also makes meat and fish sauce, sauce, dipping or sprinkling, heating, As the fermentation process of fermented product of Huchulchum tree is made by cooking, secondary metabolites of microorganisms are produced, and the meat quality is further clarified to produce a deep taste and a variety of tastes, and a large amount of healthy nutritive substance is contained. edible.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. It is therefore intended that such variations and modifications fall within the scope of the appended claims.

Claims (3)

A first step of concentrating the solid content to 35% by using the fermented product of yellowtail tree as the main raw material;
A second step of boiling 20 to 40 kg of the vegetable seasoning material at 50 to 80 liters of the concentrated fermented yellowtail tree fermentation product of the first stage at a temperature of 75 to 95 DEG C for 3 to 5 hours;
A third step of extracting 20 to 50 kg of fruit material into 30 to 80 L of the extract of the second step and boiling for 5 to 8 hours at a temperature of 80 to 90 캜;
A fourth step of adding an additive to 50 to 90 L of the extract of the third step to produce a mixture to concentrate the solid content to 20 to 25%; And
And a fifth step of aging and stabilizing the concentrated mixture in the closed fermentation chamber at a temperature of 7 to 12 ° C for 2 to 10 days to complete a soy sauce sauce. ≪ / RTI > The method according to claim 1,
In the second and third steps, the vegetable seasoning material is at least one selected from ginger, onion, garlic, laurel leaf, beeswax and clove, and the fruit material is pineapple, kiwi, apple, , At least one selected from the group consisting of perennial fruit, perennial fruit, and at least one selected from the group consisting of perennial plant, perennial plant, and perennial plant. The method according to claim 1,
Wherein the fourth step is used as an additive including soy sauce, natural sweetener (stevia), fragrance, vinegar, enzyme solution and mustard in accordance with the taste of the consumer, and the additive is added in an amount of about 0.1 to 5 wt% A method for producing soy sauce using a product.

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