KR20140134448A - Manufacturing method of soy sauce using oriental medicine - Google Patents

Abstract

The present invention relates to a manufacturing method of a soy sauce using oriental herbal medicine helpful to health improvement by extracting good components of oriental herbal medicine. The manufacturing method of a soy sauce comprises a step of manufacturing an oriental herbal medicine extract by selecting at least one material between Salvia miltiorrhiza Bunge and Poria cocas Wolf., inputting into water and heating; a step of manufacturing a condiment extract by selecting at least one material among anchovy, kelp and fermented soybeans, inputting into water and heating; a step of mixing 40-60 weight% of the manufactured oriental herbal medicine extract and 40-60 weight% of the conventional soy sauce; and a step of mixing 25-40 weight% of the oriental herbal medicine extract, 25-40 weight% of the condiment extract and 25-40 weight% of the conventional soy sauce, wherein the manufactured condiment extract may be mixed when the oriental herbal medicine extract and the conventional soy sauce are mixed. Especially, a diet effect due to blood circulation and diuresis, and a skin anti-aging effect can be maximized by adding safflower seeds, Cnidium officinale MAKINO, shiitake, pumpkin and radish.

Description

{Manufacturing method of soy sauce using oriental medicine}

The present invention relates to a method for preparing a soy sauce using a herb medicine which is useful for health promotion by extracting a beneficial ingredient of the herb medicine. Selecting one or more ingredients from anchovy, kelp, and chongkukjang, adding them to water and heating them to make a seasoning extract; Mixing 40 to 60% by weight of the herbal extract solution prepared above with 40 to 60% by weight of a conventional brewed soy sauce; The seasoning extract prepared above may be mixed together when the herbal extract and the brewed soy sauce are mixed. In this case, 25 to 40% by weight of the herbal extract, 25 to 40% by weight of the seasoning extract and 25 to 40% In particular, it is possible to maximize the dieting effect due to blood circulation and diuretic action and the skin aging-inhibiting effect by further adding safflower seed, astragalus, mushroom, amber, and radish.

Soy sauce is a salty liquid seasoning used to match the liver of food and is an important factor in flavoring food. However, since the liver contains about 25% of saline, a large amount of soy sauce is not good for health, and soy sauce is used in large quantity in Korea.

In recent years, there has been an increasing interest in functional soy sauces having functions not only in order to fit the liver but also in the body, as well as in the liver. Accordingly, the present invention utilizes a soybean which is inevitably added during the production of a food, and at the same time extracts a beneficial ingredient of the herb medicine by using a medicinal material that helps promote health, thereby completing the soybean using the herb medicine which is helpful for health promotion.

Dansam has a somewhat peculiar smell, and its weakness is worn and slightly cold. Dansam helps blood circulation, eliminates eosinophilia, and relieves pain in the extremities. It treats the menstrual irregularities, menstrual cramps, postpartum abdominal pain, etc., and treats mental confusion, bullshit, insomnia and skin rash caused by high fever. The pharmacological effect is coronary artery dilation, which significantly increases the blood flow and lowers cholesterol by activating lipid metabolism. Blood pressure lowering, liver function activation, skin sedation, anti-inflammatory action, anti-cancer activity, and antibacterial activity. It is also excellent in sterilization, whitening, suppression of fine lines and suppression of sebum secretion.

Dansamp is a member of the family Lamiaceae, and is a member of the family Laminaria spp., And is also known as Tanshinone I, Tanshinonbi IIa, Tanshinone IIb, Cryptotansinone, Isocryptotansinone, Methyltansinone, Hydroxytansinone, Militillon, Tansinol Ⅰ, Tansinol Ⅱ, vitamins, etc. It contains free radical scavenging action, immune enhancing action by promoting macrophage synthesis, interferon induction action, liver function improvement and hepatocyte protection action, antioxidative action, antiviral action, Blood lipid lowering action, blood circulation promoting action, blood pressure lowering action, hair growth promoting action, antibacterial action, etc.

Baekbokgyeong, which grows on the pine root, has been used as a tonic for a long time and acts to lower the blood sugar level. It has a diuretic effect that makes the urine go well, shows the spleen (spleen), removes the fence and stabilizes the mind. Vomiting, diarrhea, dysuria, amnesia, insomnia, and chronic digestive illness. It is also known to be a cause of vomiting. It also makes the skin beautiful, and eliminates blotches, freckles and stains. Other sleep disorders, such as diarrhea prescribed, such as stomach, liver, interest, kidney disease is also effective. The taste is sweet and bored, and the quality is good. It promotes the water metabolism, facilitates the waste excretion, and calms the edema. It also boosts the immune system while supplying nutrients to skin cells.

Dansam has a somewhat peculiar smell, and its weakness is worn and slightly cold. Dansam helps blood circulation, eliminates eosinophilia, and relieves pain in the extremities. It treats the menstrual irregularities, menstrual cramps, postpartum abdominal pain, etc., and treats mental confusion, bullshit, insomnia and skin rash caused by high fever. The pharmacological effect is coronary artery dilation, which significantly increases the blood flow and lowers cholesterol by activating lipid metabolism. Blood pressure lowering, liver function activation, skin sedation, anti-inflammatory action, anti-cancer activity, and antibacterial activity. It is also excellent in sterilization, whitening, suppression of fine lines and suppression of sebum secretion.

It is an object of the present invention to provide a soy sauce using medicinal herbs having a skin-cosmetic effect of blood circulation, diuretic action and anti-aging effect using the medicinal herbs of Dansamp and Baek Bok-ryeong,

Selecting one or more kinds of materials from Dansam and Baekbok, adding them into water and heating them to make an extract of herbal medicines;

Anchovy, kelp, and chungkukjang are selected and heated in water to prepare a seasoning extract;

Mixing 40 to 60% by weight of the herbal extract solution prepared above with 40 to 60% by weight of a conventional brewed soy sauce;

The seasoning extract prepared above may be mixed together when the herbal extract and the brewed soy sauce are mixed. In this case, 25 to 40% by weight of the herbal extract, 25 to 40% by weight of the seasoning extract and 25 to 40% ;

Heating the mixed liquid mixture; And a control unit.

The liver using the medicinal herb of the present invention is useful in extracting the components beneficial to the human body contained in these medicinal herbs using the medicinal herbs of Dansamp and Baek Bok-ryeong to taste the food and to provide health.

In addition, the taste and nutrition can be increased due to the natural seasoning by anchovy, kelp, and chungkukjang.

In addition, safflower seeds, astragalus, shiitake mushroom, pumpkin, radish, blood circulation and diuretic effects due to diet and skin aging can be maximized to suppress the effect.

In addition, it can be seen that the liver using the medicinal herb according to the present invention shows an improvement effect on liver damage.

The method for producing soy sauce using the medicinal herb of the present invention comprises the steps of selecting one or more ingredients of Dansamp and Baek Kobok,

Anchovy, kelp, and chungkukjang are selected and heated in water to prepare a seasoning extract;

Mixing 40 to 60% by weight of the herbal extract solution prepared above with 40 to 60% by weight of a conventional brewed soy sauce;

The seasoning extract prepared above may be mixed together when the herbal extract and the brewed soy sauce are mixed. In this case, 25 to 40% by weight of the herbal extract, 25 to 40% by weight of the seasoning extract and 25 to 40% ;

Heating the mixed liquid mixture; And a control unit.

First, select one or more of the dried herb and Baekbok-ri as herbal medicines, and heat 20 ~ 30 times of the total weight of the medicinal herb prepared and heat it. If the amount of added water is reduced to about 1/3 to 1/2, stop heating and take a rest for a certain time. This is to ensure that the herbal ingredients are extracted as much as possible. The resting time will vary depending on the amount of herbal medicines and water used and is not particularly limited. After the break time, water is poured 10 ~ 20 times the total amount of herbal medicines and reheated to make herbal medicine extract.

The heating time at the stage of making the medicinal herb extract may vary depending on the amount of medicinal herb and water used, the thermal power of the heating device, the heating barrel, and the like.

It is preferable that the herbal medicine used in the step of making the herbal extract solution is one selected from the group consisting of sweet potato and white roe. In the soy sauce using the herbal medicine of the present invention, one or more of safflower seed and herbal root is further added can do.

In the step of adding the medicinal herb, it is preferable that the medicinal herb comprises 15 to 25% by weight of safflower seeds and 10 to 20% by weight of sunflower seeds based on 20 to 40% by weight of ginseng to be used.

Next, select one or more of anchovy, kelp, and chungkookjang as natural seasoning ingredients. Prepare and prepare 7 ~ 15 times of the total weight of the prepared natural seasoning ingredients and heat them. Heat until the amount of added water is about 1/7 ~ 1/4 to make a natural seasoning extract.

The heating time in the step of making natural seasoning extract may vary depending on the amount of natural seasoning material and water used, the thermal power of the heating apparatus, the heating cylinder, and the like.

Preferably, the natural seasoning is selected from at least one of anchovy, kelp, and chongkukjang. The use ratio of the anchovy, kelp, and chungkukjang is preferably 10-30 wt%: 20-40 wt%: 10-30 wt% Do.

In addition, in order to improve the taste of soy sauce and nutrition, natural seasoning extract may be used in addition to one or more ingredients of pumpkin, shiitake and radish. At this time, it is preferable that 5 to 20% by weight of amber, 10 to 30% by weight of shiitake, and 5 to 35% by weight of radish are used.

When the medicinal herb components are used in the above-mentioned range, the usefulness of the medicinal herb using the medicinal herb of the present invention is maximized, and the most preferable taste of the liver can be obtained when the natural seasoning is used within the above range.

The herbal extracts prepared above, the natural seasoning extracts, and the ordinary soy sauce are mixed to prepare a mixture. The mixture is mixed with the mixture in an amount of 25-40 wt% based on the total weight of the mixture.

The mixed liquor mixed in the above is heated to prepare soy sauce using the herbal medicines. It is preferable to reduce the mixed liquid to 1/6 to 2/3 of the total volume at the step of heating by heating the mixed liquid.

[Experimental Example 1]

- Comprehensive preference test

In this Experimental Example 1, soy sauce made using the herbal medicines of the present invention prepared by varying the content of various seasonings such as anchovy, kelp, and chungkukjang and the content thereof was evaluated. The results are shown in Table 1.

(Unit: wt%) Ginseng extract Anchovy Kelp Cheonggukjang Bean sprouts wave Chestnut Parsley Soy sauce Comprehensive likelihood Example 1 50 50 3.2 Example 2 35 30 35 4.8 Example 3 35 30 35 4.8 Example 4 35 30 35 4.6 Example 5 30 15 25 30 4.9 Example 6 35 15 15 35 4.7 Example 7 30 10 15 10 35 5 Comparative Example 1 35 30 35 3.3 Comparative Example 2 35 30 35 3.6 Comparative Example 3 35 30 35 3.5 Comparative Example 4 35 30 35 3.7

** Comprehensive likelihood standards: 1- very bad, 2- bad, 3- normal, 4- good, 5- very good

[Experimental Example 2]

- Effects on Carbon Tetrachloride Induced Liver Injury

In order to confirm the improvement effect of hepatic hepatotoxicity using the medicinal herb according to the present invention and to determine the most effective composition ratio, the hepatocyte prepared in the above-described manner was subjected to the following experiment to determine the effect of each liver .

A healthy SD rats weighing about 180 g were used, and 10 rats were divided into 1 group. A 40% carbon tetrachloride solution diluted with olive oil was orally administered to each rat at a dose of 0.5 ml per kg body weight for 6 days to induce hepatic injury. On the 7th day, the liver was prepared according to the liver prepared above and suspended in 1% carboxymethylcellulose The mice were orally administered at a dose of 25 mg / kg for 8 days twice a day for about 4 hours after administration of the carbon tetrachloride solution. Only 1% carboxymethylcellulose was administered to the negative control group and only 40% carbon tetrachloride was administered to the positive control group. After completion of the final administration, the mice were fasted for 24 hours and blood was collected to determine GOT and GPT. The test results are shown in Table 2 below.

Test group (10 rats / group)

Serum enzyme (IU / L) S-GOT S-GPT Negative control group 48.5 ± 3.9 47.0 + 4.1 Positive control group 623.5 + 54.6 542.3 ± 49.3 Soy sauce soy sauce 260.3 ± 29.9 248.7 ± 25.6 Dansam + soy sauce soy sauce 277.2 ± 26.6 214.1 ± 17.7

As shown in Table 2, chronic hepatitis was induced in rats using carbon tetrachloride, and the effect of S-GOT and S-GPT on the improvement of hepatic function in each liver was evaluated by biochemical index. In the positive control group, hepatitis And the S-GOT and S-GPT of each group administered with the sample showed a significant decrease. As seen from these results, it can be seen that the liver of the present invention used as a sample has a liver function improving effect to a certain degree with respect to hepatitis.

Claims (10)

Selecting one or more kinds of materials from Dansam and Baekbok, adding them into water and heating them to make an extract of herbal medicines;
Mixing 40 to 60% by weight of the herbal extract solution prepared above with 40 to 60% by weight of a conventional brewed soy sauce;
And heating and mixing the mixed liquid; The method of manufacturing a soy sauce using the herbal medicine material according to claim 1,
The method according to claim 1,
Wherein the seasoning extract is prepared by adding at least one material selected from anchovy, kelp, and chungkukjang into water, and heating the seasoning extract to mix the herbal medicine extract with the brewed soy sauce. ≪ / RTI >
3. The method of claim 2,
Wherein the mixture of the medicinal herb extract, the seasoning extract and the conventional brewed soy sauce is mixed with 25 to 40 wt% of the herbal medicine extract, 25 to 40 wt% of the seasoning extract and 25 to 40 wt% of the conventional brewed soy sauce Method of manufacturing soy sauce. 3. The method of claim 2,
Wherein the use ratio of the anchovy, kelp, and chungkukjang is 10-30 wt%: 20-40 wt%: 10-30 wt%.
3. The method of claim 2,
Wherein the natural seasoning extract is prepared by adding at least one of amber, shiitake and radish in the step of making the natural seasoning extract. 6. The method of claim 5,
Wherein the natural seasoning comprises 5 to 20% by weight of pumpkin, 10 to 30% by weight of shiitake, and 5 to 35% by weight of radish.
The method according to claim 1,
The method of manufacturing a soy sauce using the herbal medicinal material according to claim 1, wherein the herbal medicine is manufactured by further comprising at least one material selected from the group consisting of safflower seeds and royal palm trees.
8. The method of claim 7,
Wherein the safflower seeds comprise 15 to 25% by weight of safflower seeds and 10 to 20% by weight of sunflower seeds in an amount of 20 to 40% by weight based on the weight of the herbal medicine.
The method according to claim 1,
Wherein the mixed solution is reduced to 1/6 to 2/3 of the total volume at the step of heating by heating the mixed solution.
9. A soy sauce comprising the medicinal herb prepared according to any one of claims 1 to 9.