KR20140071673A - Preparation Method for Soy Sauce Comprising Astragalus membranaceus and Lentinula edodes - Google Patents

Abstract

The present invention provides a preparation method for soy sauce including a fermentation step of Astragalus membranaceus, Lentinula edodes, or both Astragalus membranaceus and Lentinula edodes at the temperature of 10-40°C for 1-1,000 days. The soy sauce prepared by the present invention has excellent antioxidant effect, can exhibit improving effect of diabetes and hypertension, and has an outstanding appearance.

Description

(Preparation Method for Soy Sauce Comprising Astragalus membranaceus and Lentinula edodes)

The present invention relates to a process for producing soy sauce comprising shiitake and shiitake.

Shiitake mushroom is a fungus type mushroom which is divided into Pleurotaceae, Lentinus, Polyporaceae, Lentinus, Tricholomataceae and so on. It is a wood-borne fungus parasitized in broad-leaved trees such as oak and beech trees in the temperate region from spring to autumn, and it is a single life or a clone of a tree stump and a stump of a broad-leaved tree. It has been widely used for edible purposes with agriculture for a long time, and it is one of the most active mushrooms that are artificially cultivated commercially. It has also been used as a good medicine besides edible. Recent studies have shown anticarcinogenic and antihypertensive effects, and wood degradability is excellent, which is increasing its value in the pulp industry wastewater purification and livestock waste purification industries. Artificial cultivation is active in the production of lumber using oak, oak, and sawdust or rice straw. However, it has not been put to practical use due to problems of quality and cultivation time of mushroom. Optimum cultivation temperature is 22 ~ 26 ℃ and humidity is around 70%.

It is easy to get around and the price is so cheap that the elevation that we often climb on our table is as nutritious as it has been known since ancient times. In 'Dongbok-bok' and 'Hoseok-gangmok', it is said that 'It strengthens the flame and does not feel hunger, it fixes the air and helps the blood circulation'. It also cleanses the blood and stimulates appetite. When you cook pork, it absorbs better.

Guoheilan has a characteristic of lowering cholesterol level, which is good for patients with hypertension and heart disease. Retinans in the altitude are also powerful anticancer substances that activate the immune system. Therefore, not only cancer, but also viral diseases such as colds, hypertension and diabetes are effective.

The altitude is rich in various minerals and vitamins, and fiber helps digestion of stomach and small intestine, which is good for obesity, diabetes, heart disease and liver disease. It is also good for growing children because it is rich in protein, calcium, phosphorus and iron, Vitamin D which strengthens the bones, vitamins B essential for hematopoiesis, and elletathenine which helps blood metabolism. The sun-dried elevation is two times more nutritious than the green leaf, especially vitamin D, which helps calcium absorption, strengthening it and preventing osteoporosis.

It is also known that ergosterol, which is provitamin D, erithadenine, which is effective for blood pressure lowering and diabetes, carbohydrate, fat and protein metabolism, and niacin, which is involved in cell respiration and glucose degradation It was also used as a medicinal material in addition to edible because of its physiologically active substance.

However, as described above, the mushroom containing a large amount of the active ingredient and the physiologically active substance is only harvested at the time when the mushrooms of spring and autumn are collected, and thus the harvesting period is limited. Although artificial cultivation is possible, Since it is not able to reach natural products and corruption proceeds quickly, it should be taken as soon as possible after collection and appropriate processing for long-term storage.

In addition, as described above, the elevation is rich in a characteristic taste, aroma, functional material, amino acid, vitamin and mineral, but the flavor is strong.

As a typical method of processing mushrooms, salting, freezing, drying, and bottling can be mentioned. Since salting, freezing, and bottling processes must be increased, the loss of useful components of mushrooms, .

However, the longer the storage period of dried mushroom is, the more volatile flavor is volatilized and the original flavor gradually disappears. Also, the range of use is very limited because it is a dried product.

Astragalus membranaceus is a perennial herb with roots of dicotyledonous rosemary, which grows in the cracks of the mountain. It is mainly distributed in Korea, Japan, Manchuria, Northeastern China, and Eastern Siberia.

Hwanggi is often cultivated as an herb, and in autumn, it is picked up in the autumn to remove the outermost root and rootstock, and dried in the sun is called Hwanggi of Chinese herbal medicine. It has the efficacy of tannin, gihan, diuretic, It is prescribe to the osteoporosis, the uterine cavity, the internal sewage, the sweat of sweat, the peripheral nerve and the like.

Although the above-mentioned medicinal herb has been used as a part of herbal medicinal materials, the most commonly used form is used for boiling herbs together with chickens when she takes her summer sundown samgyetang.

Hwanggi is mainly used in oriental medicine rather than food. It is used for the purpose of jisan, diuretic, tincture, blood pressure drop, etc. In pharmacological experiments, diuretic action, tonic action, hypotensive action, hypoglycemic action, immune enhancement action, Antioxidant, antiviral, and other physiological functions. The physiologically active substances present in the hibernate period include formononetin and triterpenoide glycoside, which are one of isoflavone glycosides, and substances such as β-sitosterol and stimast-4-en-6β-ol-3-one And saponins such as astragalosides and sugars.

Korean Patent Publication No. 2001-0029895 discloses a soy sauce comprising various mushrooms such as shiitake mushroom and pine mushroom, and is disclosed in Korean Patent Publication No. 2000-0024152 In which the juice is mixed with the soy sauce raw material) discloses an invention of liquefying mushrooms and adding them to soy sauce. However, as in the present invention, soy sauce including shiitake mushroom and shiitake mushroom or shiitake mushroom has not been disclosed.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

The present inventors have made efforts to develop soy sauce having excellent sensuality while showing diabetic and hypertensive improvement effects on diabetic and hypertensive patients due to its excellent antioxidant activity. As a result, it has been found that the conventional fermentation process including shiitake and / or hwanggi in the conventional soy sauce has an excellent antioxidative effect and can exhibit diabetic and hypertensive improvement effects, but exhibits excellent sensory properties.

Accordingly, an object of the present invention is to provide a soy sauce manufacturing method comprising shiitake and / or shiitake.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

The present invention provides a method for producing soy sauce.

The present inventors have made efforts to develop soy sauce having excellent sensuality while showing diabetic and hypertensive improvement effects on diabetic and hypertensive patients due to its excellent antioxidant activity. As a result, it was confirmed that the fermentation process including the shiitake mushroom and / or the hwanggi in the conventional soy sauce has the excellent antioxidative effect and the excellent sensory properties can be obtained while exhibiting the diabetes and hypertension improvement effect.

According to one aspect of the present invention, the present invention relates to a method of fermenting a soybean sauce comprising 1 to 1000 days of fermentation at 10-40 DEG C temperature, including Astragalus membranaceus, Lentinula edodes or Shiitake mushroom And a method for producing soy sauce.

According to a preferred embodiment of the present invention, the soy sauce according to the present invention is preferably selected from the group consisting of soy sauce, Japanese soy sauce, fish sauce, soy sauce, medium sauce, diluted soy sauce, conventional soy sauce, brewed soy sauce, Chinese soy sauce, non-salted soy sauce and yogurt, and more preferably selected from the group comprising conventional soy sauce, brewed soy sauce, amino acid soy sauce, tamara soy sauce, Java soy sauce, And most preferably conventional soy sauce.

As used herein, the term " soy sauce soy sauce " refers to soy sauce soy sauce fermented mainly by bacteria (Bacillus subtilis) without soy starch.

As used herein, the term " Japanese soy sauce " refers to a soy sauce mixed with soybean and starch as a raw material, and a fermenter can also be used as a fungus (Aspergillus oryzae).

As used herein, the term " tongue field " refers to a soy sauce which is digested and aged by its own enzyme, without using the microorganism's strength, especially with the fish body and its organs as raw materials.

As used herein, the term " soy sauce " may mean soy sauce, which has been dipped for more than five years and has a rich taste and color, and is used for making short, rolled, and the like.

As used herein, the term " intermediate field " may refer to a soy sauce that has been dipped for three to four years or so and is used to treat stew or herb.

As used herein, the term " dilute soy sauce " may mean soy sauce, which has been dipped for about 1-2 years and used to boil the soup with a clear color.

As used herein, the term " conventional soy sauce " may refer to soy sauce made from soy sauce.

As used herein, the term " brewed soy sauce " may refer to a soy sauce which is made from soybean milk and does not produce a by-product, miso.

As used herein, the term " amino acid soy sauce " may mean a soy sauce prepared by hydrolyzing a white rice raw material with hydrochloric acid and neutralizing it with an alkali.

As used herein, the term " tamari soy sauce " is a soy sauce traditionally made in some regions of Japan. Soy sauce or defatted soybean may be used as the main ingredient, soy sauce is taken out, and soy sauce is used as miso soy sauce.

As used herein, the term " yowwoo " may refer to soy sauce produced in China.

The term " Java soy sauce " as used herein may mean soy sauce produced in Java province.

As used herein, the term " non-salt soy sauce " may refer to a soy sauce prepared by an acid decomposition method without using salt.

According to a preferred embodiment of the present invention, the soy sauce, shiitake mushroom or shiitake mushroom can be subjected to a sterilization process preferably using an autoclave, but the present invention is not limited thereto, and various sterilization processes used in the art can be used .

According to a preferred embodiment of the present invention, the egg white or mushroom is preferably dried at 30-80 ° C, more preferably at 40-70 ° C, most preferably at 55-65 ° C Can be used.

According to a preferred embodiment of the present invention, the drying time of the egg white or the mushroom is preferably 1-10 days, and most preferably 1.5-4 days.

According to a preferred embodiment of the present invention, the erythrocyte may comprise 50-150 g, more preferably 70-120 g, and most preferably 90-110 g, .

In the present invention, when the content of hwanggi is less than 50 g, the antioxidative effect may be insufficient, and when it exceeds 150 g, there is a fear that the taste of soy sauce is reduced.

According to a preferred embodiment of the present invention, the mushroom may contain 20-70 g, more preferably 30-60 g, and most preferably 45-55 g, relative to 1 L of the soy sauce can do.

In the present invention, when the content of the mushroom is less than 20 g, the antioxidative effect may be insufficient. When the content is more than 70 g, the taste of the liver may be deteriorated.

According to another aspect of the present invention, there is provided a method for producing a soybean meal, comprising the steps of: isolating Astragalus membranaceus, Lentinula edodes or Hwanggi and mushroom from soy sauce prepared by the above method, to provide.

The above-mentioned powder has an excellent antioxidative effect as in the case of soy sauce prepared by the above-mentioned preparation method, and provides a very excellent sensuality when used as a seasoning such as hot water or roast.

According to a preferred embodiment of the present invention, the drying temperature during drying may preferably be 30-80 占 폚, more preferably 40-70 占 폚, most preferably 45-55 占 폚 Can be used.

According to a preferred embodiment of the present invention, the drying time of the egg white or mushroom is preferably 0.1-10 days, and most preferably 1-2 days.

According to another aspect of the present invention, the present invention provides a soy sauce comprising the following characteristics: Astragalus membranaceus, Lentinula edodes or Hwanggi and Shiitake;

(a) total sugar: 47-50 mg;

(b) reducing sugar: 3.0-10.0 mg; And

(c) Polyphenol: 30-70 mg.

According to another aspect of the present invention, the present invention provides a soy sauce comprising the following characteristics: Astragalus membranaceus, Lentinula edodes or Hwanggi and Shiitake;

(a) Amino nitrogen: 0.8-1.10 g (%);

(b) Flavonoid: 70.0-400.0 mg; And

(c) Antioxidant activity: 50-80%.

In the present invention, the matters related to the soy sauce are common to the soy sauce making method, so that description thereof will be omitted in order to prevent the present invention from being excessively complicated.

The features and advantages of the present invention are summarized as follows:

(a) The present invention relates to a process for the production of soy sauce comprising the step of fermentation for 1-1000 days at a temperature of 10-40 ° C, including Astragalus membranaceus, Lentinula edodes or Shiitake mushroom, in a soy sauce ≪ / RTI >

(b) The soy sauce prepared by the method of the present invention is excellent in antioxidative effect and exhibits the effect of improving diabetes and hypertension, but has excellent sensuality.

(c) Hwanggi, mushroom or hwanggi and mushroom contained in soy sauce prepared by the method of the present invention can be used as a seasoning after being subjected to a dry powdering process. In the same way as soy sauce prepared by the above method, It is very excellent, and it can provide excellent sensuality when used in roasting or stew.

FIG. 1 is a schematic view showing a process for producing soy sauce and seasoning powder.
Fig. 2 shows the result of measurement of salinity change of control (Control).
Fig. 3 shows the measurement result of the salinity change of a few fields.
Fig. 4 shows the measurement results of salinity change of mushroom seasoning powder.
Fig. 5 shows the measurement results of salinity change of the medicinal seasoning powder.
Fig. 6 shows the results of measurement of the total sugar change in the control.
Fig. 7 shows a result of measurement of total sugar change per unit area.
Fig. 8 shows the measurement result of total sugar change of mushroom seasoning powder.
Fig. 9 shows the result of measurement of total sugar change in the medicinal seasoning powder.
Fig. 10 shows the results of the measurement of the change in reducing sugar in the control (Control).
Fig. 11 shows the result of measurement of the change in reducing sugar per unit length.
Fig. 12 shows the measurement result of reducing sugar change of mushroom seasoning powder.
13 shows the result of measurement of the change in reducing sugar of the medicinal seasoning powder.
14 shows the results of measurement of amino nitrogen change in the control (Control).
Fig. 15 shows the results of measuring the aminotransparency change of a few fields.
FIG. 16 shows the results of measurement of amino nitrogen change of mushroom seasoning powder.
Fig. 17 shows the results of measurement of amino acid nitrogen change of the medicinal seasoning powder.
18 shows the results of measurement of polyphenol change in a control (Control).
Fig. 19 shows a result of measuring a polyphenol change in a few sheets.
20 shows the result of measuring polyphenol change of mushroom seasoning powder.
Fig. 21 shows the result of measuring the polyphenol change of the medicinal seasoning powder.
22 shows the results of measurement of polyphenol change in a control (Control).
Fig. 23 shows the results of measuring the polyphenol change in a few fields.
24 shows the result of measuring polyphenol change of mushroom seasoning powder.
25 shows the result of measuring polyphenol change of the medicinal seasoning powder.
26 shows the results of measurement of antioxidative activity (DPPH) change of control (Control).
Figure 27 shows the results of measuring a slight change in antioxidative activity (DPPH).
28 shows the result of measuring the antioxidative activity (DPPH) change of mushroom seasoning powder.
FIG. 29 shows the results of measuring the antioxidative activity (DPPH) change of the medicinal seasoning powder.
30 shows the results of the sensory evaluation in a slightly longer time.
Fig. 31 shows the results of sensory evaluation of seaweed soup using a small intestine.
32 shows the sensory evaluation results of the mushroom seasoning powder.
Figure 33 shows the sensory evaluation results of roasted mushroom seasoning powder.
Fig. 34 shows the result of sensory evaluation of the medicinal seasoning powder.
35 shows the results of sensory evaluation of roast using a medicinal seasoning powder.
36 shows a whole process for producing soy sauce and powder according to the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Preparation Example: Preparation of soy sauce including shiitake and shiitake

Soy sauce was used for the traditional soy sauce dipped in traditional soy sauce for 6 months or more. The shiitake mushroom was dried at 60 ° C for 1 day, and the yellow mushroom was used for 3 years or longer. And powdered to prepare a sample. Soy sauce, dark brown slices and dried shiitake were sterilized in Auto clave (121 ° C, 30 minutes) and allowed to cool to room temperature. In treatments 1, 100 g of glutinous rice was added to 1 L of soy sauce, 50 g of highland slices, 1 g of soy sauce was added to 1 L of soy sauce, and 1 g of soy sauce was added to 1 L of soy sauce. The shiitake mixed with the samples was harvested for 30 days and collected at 5, 10, 15, 20, 25 and 30 days. The shiitake mushroom and the shiitake were filtered and dried at 60 ℃ for 48 h.

Experiment result

Experimental Example 1: Salt (salinity) measurement

The change of salt change in the liver for 30 days after shiitake mushroom and shiitake mushroom was the highest in 16.44% compared with 16.44% in traditional soy sauce (MK), 16.93-18.02% in the traditional soy sauce (TK) 19.84, and the mushroom liver (AMK) was 16.20-17.09, respectively. The salt content of mushroom seasoning powder and medicinal seasoning powder was higher than that of soy sauce which was 40.4% (16.4%), but it is considerably lower than that of sodium salt (69.4%). To 5).

Experimental Example  2: Total measurement

The total sugar content of the Korean black soybean (AK), mushroom soy sauce (MK) and mushroom soy sauce (AM) K was higher than that of the traditional soy sauce (TK). On the 20th day, the content of total sugar was the highest and the content of mushroom powder (MK) was the lowest in total sugar of mushroom seasoning powder (see FIGS. 6 to 9).

Experimental Example  3: Measurement of reducing sugar

Reducing sugar is a kind of sugars that form aldehyde or ketone in basic solution. Fructose, glucose, and glyceraldehyde are produced by amylase produced by microorganisms during fermentation of soy sauce. Reducing sugar content of Hwanggi soy sauce (AK) was higher than that of traditional soy sauce (TK). These results were similar to those of the study that the addition of shiitake mushrooms did not significantly affect the change of sugar content. No significant reduction of reducing sugar was observed in both the mushroom seasoning powder and the medicinal seasoning powder (see FIGS. 10 to 13).

Experimental Example  4 : Amino nitrogen  Measure

Amino nitrogen is produced by high amount of low molecular weight peptide and amino acid as the amount of soybeans used as substrate is high and protease activity is high. It is an indicator of the degree of aging and quality of preservation period of soy sauce. The amino nitrogen content of the soy sauce was higher than that of the control soy sauce (0.50 ~ 0.98%). However, (MK) decreased to 1.15 ~ 0.67% and AMK decreased to 0.78 ~ 0.64%. The shiitake mushrooms contained 17 amino acids, similar to the results of the study, which showed no apparent effect on amino nitrogen. Amino nitrogen content of seasoned powder was 0.79 ~ 0.84% in AM and 0.75 ~ 1.07% in AMS, but it did not change significantly 14 to 17).

Experimental Example  5: Polyphenol measurement

Phenolic compounds derived from plants are substances that inhibit the oxidation of lipids. They are simple phenols, phenolic acids, and flavonoids, and have been reported to have antibacterial, antiallergic, antioxidant, and anti-cancer effects. The total polyphenol content of the liver (AK) increased after 15 days in the antioxidant activity. The mushroom powder of Hwanggi mushroom was highest at 227 mg on the 20th day and 100 mg in the medicinal seasoning powder, and the amount remaining in the mushroom was high (see Figs. 18 to 21).

Experimental Example  6: Measurement of flavonoids

Total flavonoid also increased after 15 days, and it was highest at 210 mg on 25th day. In mushroom seasoning powder, mushroom powder (AM) showed the highest content of 756 mg on 20th day . The flavonoid content of the crude seasoning powder was not as high as 200 mg (see FIGS. 22 to 25), while the total flavonoid content of the seasoning was higher.

Experimental Example  7: Antioxidant activity DPPH ) Measure

The activity of DPPH inhibitory activity was higher in all the liver except the traditional liver (TK). The antioxidant activity of mugwort soybean (MK) and antioxidant mushroom (AMK) was 35.9 ~ 71%, which was about 2 times higher than that of wild mushroom And the other is related to. The seasoning powder also showed the same result, and the antioxidative activity was increased from mushroom-derived (see FIG. 26 to FIG. 29).

Sensory evaluation (n = 15, Aging 20 days , 9 point scale)

Sensory Evaluation Results 1: A few chapters  Sensory evaluation

AK showed the highest score in all items such as flavor, salty taste, savory taste, sweet taste, bitter taste, sour taste, and overall taste. Especially, the highest score was 6.1 in color and overall taste, It is considered that the color affected the degree of preference (see Table 1 and FIG. 30 below). On the other hand, in sensory evaluation of seaweed soup, AMK showed the highest overall acceptability, suggesting that the richness of shiitake mushrooms increased the flavor of the country (see Tables 2 and 31 below).

A few sheets Sensory attribute Total accept Flavor Salty Sweet Bitter Color TK 3.7 4.2 4.9 4.1 3.8 3.1 MK 5.1 4.4 4.9 4.3 4.6 4.4 AK 6.1 5.9 5.9 5.3 5.0 6.1 AMK 4.6 4.1 4.7 4.1 4.3 5.3

seaweed soup Total accept Flavor Salty Sweet Bitter Color TK 3.6 5.7 5.1 4.6 3.4 3.7 MK 4.8 5.3 4.8 5.0 3.6 3.7 AK 4.2 4.1 4.9 4.5 4.0 3.7 AMK 5.2 5.4 5.1 5.3 4.3 3.9

Sensory evaluation result 2: Mushroom seasoning powder  Sensory evaluation

The preference of the commercial seasoning was higher than that of the mushroom seasoning powder, and it was considered that the additives such as the sweetness ingredient contained in the commercial seasoning influenced the preference degree (see Table 3 and FIG. 32). The same results were obtained when the roasted pork was substituted for the salt source (see Table 4 and FIG. 33 below).

mushroom
seasoning Sensory attribute Total accept Flavor Salty acridity Bitter Color Sun salt 4.5 4.6 5.3 4.4 4.4 4.7 Company A 6.3 5.9 5.7 4.7 4.8 6.6 Company B 5.2 5.4 4.6 4.5 4.2 6.1 M 4.9 4.7 4.9 5.1 4.4 5.3 AM 4.3 4.1 4.4 4.1 3.8 6.3

Grill Sensory attribute Total accept Flavor Salty acridity Bitter Color Sun salt 4.5 4.6 5.3 4.4 4.4 4.7 Company A 6.2 4.9 5.9 4.9 4.5 5.4 Company B 6.0 6.2 5.2 4.7 4.4 5.1 M 5.6 4.2 5.5 4.5 4.7 4.1 AM 4.9 3.9 5.0 4.5 4.2 4.8

Sensory Evaluation Result 3: Medicinal seasoning powder  Sensory evaluation

Although both Hwanggi herb powder (AS) and Hwanggi mushroom herb powder (AMS) showed relatively high scores compared with the sun salt, they showed a somewhat lower preference than the commercial seasonings (see Table 5 and FIG. When applied to roast instead of salt, the preference of AS was the best except for the incense, which is thought to be influenced by the increased flavor of the additive mushroom and hwanggi (see Table 6 and Fig. 35 below).

Medicinal
seasoning Sensory attribute Total accept Flavor Salty acridity Bitter Color Sun salt 4.5 4.6 5.3 4.4 4.4 4.7 Company A 6.3 5.9 5.7 4.7 4.8 6.6 Company B 5.2 5.4 4.6 4.5 4.2 6.1 AS 5.1 5.0 5.6 4.8 5.0 6.5 AMS 5.4 4.5 5.7 5.0 4.6 6.2

Grill Sensory attribute Total accept Flavor Salty acridity Bitter Color Sun salt 4.5 4.6 5.3 4.4 4.4 4.7 Company A 6.2 4.9 5.9 4.9 4.5 5.4 Company B 6.0 6.2 5.2 4.7 4.4 5.1 AS 7.5 5.5 6.3 5.8 5.7 6.7 AMS 4.3 3.6 5.3 4.9 5.1 5.2

Claims (12)

A method for producing soy sauce comprising the step of fermenting soy sauce at a temperature of 10-40 ° C for 1-1000 days, including Astragalus membranaceus, Lentinula edodes or Hwanggi and mushroom.
The method according to claim 1,
The soy sauce is selected from the group comprising Korean soy sauce, Japanese soy sauce, fish sauce, soy sauce, medium sauce, diluted soy sauce, conventional soy sauce, brewed soy sauce, amino acid soy sauce, tamara sauce, Java soy sauce, ≪ / RTI >
3. The method of claim 2,
Wherein the liver is a conventional liver.
The method according to claim 1,
Wherein the soy sauce, the shiitake mushroom or the shiitake mushroom is subjected to a sterilization process using an auto clave.
The method according to claim 1,
Characterized in that the hwanggi or mushroom is dried at 30-80 DEG C for 1-10 days.
The method according to claim 1,
Wherein said hanker comprises 50-150 g relative to 1 L of said soy sauce.
The method according to claim 1,
Wherein said mushroom comprises 20-70 g of said 1 L of said soy sauce.
The method according to claim 1,
Wherein said egg white and shiitake include 50-150 g of said yellow rice per liter of said soy sauce and 20-70 g of said mushroom.
8. A powder obtained by separating from the liver the Astragalus membranaceus, Lentinula edodes or Hwanggi and mushroom contained in soy sauce prepared by the method of any one of claims 1 to 8, followed by drying and pulverizing.
10. The method of claim 9,
Wherein the drying is performed at a temperature of 30-80 DEG C for 1-10 days.
Soy sauce containing the following characteristics, including Astragalus membranaceus, Lentinula edodes or Hwanggi and mushroom in soy sauce:
(a) total sugar: 47-50 mg;
(b) reducing sugar: 3.0-10.0 mg; And
(c) Polyphenol: 30-70 mg.
Soy sauce containing the following characteristics, including Astragalus membranaceus, Lentinula edodes or Hwanggi and mushroom in soy sauce:
(a) Amino nitrogen: 0.8-1.10 g (%);
(b) Flavonoid: 70.0-400.0 mg; And
(c) Antioxidant activity: 50-80%.

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