KR20150082883A - Extract of salicorinia herbacea, zizania caudiflora, leaves of sasa quelpaertensis nakai and lacquer sap containing low salting type medical plants soy sauce and its manufacturing method - Google Patents

Abstract

The present invention relates to a low saline medicinal herb soy sauce containing extracts of salicorinia herbacea, zizania caudiflora, sasa borealis leaves and lacquer sap, and a manufacturing method thereof. The method may comprise the steps of: mixing sword beans, psyllium husk and zizania latifolia turcz root at a predetermined ratio, cleaning the mixture and immersing the mixture in water to prepare raw materials of fermented soybean lumps; boiling the prepared raw materials of the fermented soybean lumps in an iron pot or steaming the prepared raw materials of the fermented soybean lumps in a steamer; grinding a result obtained from the steaming step, adding a lacquer sap extract to the ground result, fermenting the result and then molding the result in the fermented soybean lumps; drying the molded lumps in a room warmed at 30-35°C, fermenting the molded lumps for 160-175 hours, and fermenting the molded lumps in a natural state of 13-17°C; inputting the extract of the salicorinia herbacea, the zizania caudiflora, the sasa borealis leaves and the lacquer sap into underground water, performing a heating and a sterilization operation, maintaining the extract inputted into the underground water for 70-75 hours at room temperature, and passing the water through a fine sieve for filtering and extraction to produce low saline water; inputting 2-3 fermented soybean pieces into which the fermented soybean lump obtained through the fermentation step is divided, the low saline water and natural additives into a soy sauce container and performing a mixing and a stirring operation; performing a fermentation operation for at least six months after the mixing and stirring step; and filtering solid matter from the content in the soybean sauce container to produce liquefied medicinal herb soy sauce, when the fermentation step is completed.

Description

TECHNICAL FIELD The present invention relates to a low salt herbal herb containing extracts of green tea, green tea, Safflower, sage leaf and lacquer, and a method for producing the same. BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low- METHOD}

The present invention relates to a process for preparing low-salt herb liver by using extracts of Leuconostoc sp. Japonica, Lycoris chejuensis, Lycoris sp., And Lacquer, thereby reducing the sodium content and improving the stability and preservation of quality. The present invention relates to a low-salt herb-based soy sauce containing an extract of marine herbs and a preparation method thereof.

As is well known, soy sauce is one of Korea's representative soybean fermented foods made from soybeans and is one of the foods that can not be devoted to the diet of Koreans.

These soy sauce is known as an ideal seasoning that combines savory taste by amino acid, sweetness by sugar, salty taste by salt and various organic ingredients and color, and promotes taste by taste, promotion of appetite by scent And it is known that it possesses various kinds of physiological activities through complicated fermentation process.

Conventional methods of producing soy sauce as described above include fermenting soybeans in a natural state after immersing and soaking the fermented soybeans, fermenting the fermented meju in salt water, aging and fermenting the fermented soybeans, , And the gruel is used as a raw material of miso or miso, and the filtrate can be prepared by aging and then aging the soy sauce.

The use of these soy sauces is largely classified into the form of soup soy sauce and soy sauce. In the case of traditional soy sauce, the soy sauce dipped in the year is used as the soup soy sauce, and the soy sauce is used as the soy sauce sauce to be.

Recently, sodium has been attracting much attention in relation to health problems such as adult diseases. Korean daily average sodium intake is about 4,794mg, which is known to be overpowered by 2.3 times the 2000mg recommended by the World Health Organization. Such excessive intake of sodium is a serious problem of health problems such as hypertension of cerebral vascular system, increase of possibility of dementia, decrease of learning ability and cognitive function due to increase of sodium concentration in brain, and the like.

However, the conventional soy sauce produced according to the conventional manufacturing method has a specific salt concentration ranging from 17% to 24.6% depending on the quality. If such traditional soy sauce is preserved in a low salt state, problems such as rancidity of the fermented food may occur However, when salt concentration is higher than 17%, the growth of lactic acid bacteria and yeast, which are necessary for aging of soy sauce, is inhibited, so that it is difficult to form a palatable flavor, The action of the enzyme is also inhibited, and there is a problem that decomposition and elution of the soy sauce ingredient becomes insufficient.

In addition, when the salt concentration is less than 17%, it is difficult to achieve smooth aging by growing bacteria such as acetic acid bacteria and spoilage bacteria. Therefore, a method of producing an antimicrobial soy sauce mushroom with an antiseptic function has been studied. However, . That is, when the salt concentration is excessively high or low, there is a problem that the good flavor of the liver paste is not formed and the nitrogen utilization rate is also lowered.

In order to solve these problems, it is a technique to manufacture low salt soy sauce. It is a method to control water content in terms of salt water salt concentration, a method to prevent abnormal fermentation by using alcohol which can replace salt, However, it is difficult to develop a low-salt soy sauce due to the problem of souring of fermented food due to low chloride which reduces the sodium content in the state of not using salt at all, It is true.

The present invention relates to a process for preparing low-salt herb liver by using extracts of Leuconostoc sp. Japonica, Lycoris chejuensis, Lycoris sp., And Lacquer, thereby reducing the sodium content and improving the stability and preservation of quality. And a method for producing the same.

The objects of the embodiments of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description .

According to an embodiment of the present invention, there is provided a method of preparing a meju, comprising: preparing a meju raw material by mixing a soybean paste, a Korean traditional sweet potato and a roots root with a certain ratio, washing and immersing the prepared meju raw material; boiling the prepared meju raw material using a cauldron, The method according to any one of claims 1 to 5, wherein the step of fermenting the resulting fermented product is carried out by grinding the fermented product obtained by fermenting the fermented product with 0.5-1 parts by weight of lacquer extract, Fermenting the mixture in a natural state at 13-17 DEG C for a period of 165 to 170 hours after being dried for 75 hours, and adding 75 to 80 parts by weight of green tea, 10 to 15 parts by weight of fenugreek, 7 to 11 parts by weight of fenugreek, 0.5 to 1 part by weight of the extract is added to 130 parts by weight of ground water and sterilized by heating. The mixture is kept at room temperature for 70 to 75 hours, filtered through a sieve and filtered to produce low salt water, and the fermentation obtained through the fermentation 2-3 times of meju , 130 parts by weight of the prepared low salt water, 20 parts by weight of a natural additive for preventing the rancidity and the prevention of rancidity and shelf life, and mixing and stirring the prepared mixture in a soy sauce container. Aging the soy sauce for 6 months, and, when the aging step is completed, filtering the solid part of the contents of the soy sauce container to prepare a liquid herbal soy sauce, which comprises extracts of green tea leaves, A method for producing a low-salt herb liver can be provided.

According to another embodiment of the present invention, there can be provided a low-salt herbal medicine soy sauce comprising extracts of green tea, green tea leaf, sage leaf, and lacquer liquid prepared according to the above-described method.

According to the present invention, it is possible to reduce the sodium content by 70-76% by first producing a herbicidal herb liver reduced to 5% at a conventional liver salt concentration of less than 17% to as much as 25% The use of innovative salt substitutes and the manufacturing technology to prevent rancidity and storage of fermented foods due to the low chloride content of fermented foods such as fish, seafood, kimchi, doenjang, soy sauce Low salt can help improve dietary life and contribute to public health.

Second, because of the low boiling of the salt-water-immersed salt mixture of natural plant-derived extracts of green tea, yellowtail, and sage liquor, the decomposition rate of the protein is high, the leaching is high, the quality of the soy sauce is excellent Total Nitrogen and Amino Nitrogen), since fermentation of Meju is vigorous, the amount of residual sugar is decreased, and the growth of sugar and lactic acid bacteria and yeast is actively promoted, thereby improving the basic taste, aroma and color characteristic of soy sauce.

Third, as the dietary life is modernized, the production of low salt herb liver compared with high salt type soy sauce can increase the demand for western type diet such as glutamic acid, soup, sauce, seasoning etc. with its savory taste and rich taste.

Fourth, it is the essential fatty acid of the unsaturated fatty acid. It induces the decomposition of cholesterol in the blood or the fat accumulated in the body by substances such as linoleic acid, linolenic acid and arachidonic acid to reduce body weight. Especially, You can contribute.

Fifth, there is an excellent effect in the treatment and prevention of radiation (possible to be developed as a vaccine) by eliminating various waste products accumulated in the body by the component of the saline and potassium iodide contained in the low-salt herb liver.

Sixth, the herb liver containing natural plants such as fermented julleif is enhanced by the addition of saponin and germanium to increase the proliferation of B lymphocyte, which is adrenal function and immune enhancer, to prevent antinociception, anticancer effect, prevention of cell senescence through antioxidant action, Blood circulation, and the effect of treating obesity.

Seventh, the effect of fermented lacquer according to the food raw material usage standards is great in antifungal, anti-obesity, and anti-hyperlipemia caused by fussin, phycetin and urushiol components. Especially, fermented lacquer fermented by heat sterilization has strong antimicrobial activity, It is possible to maintain the preservability and freshness for a long time, and there is a substitute effect of a food supplement which suppresses the propagation of harmful microorganisms.

1 to 3 are diagrams illustrating the potency and efficacy of a natural plant herb according to an embodiment of the present invention;
FIG. 4 is a flow chart showing a process of manufacturing a low-salt herb liver containing an extract of Leucopoda, Sorghum, Syrup, and Lacquer, according to an embodiment of the present invention.

Advantages and features of embodiments of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below with reference to the accompanying drawings. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. To fully disclose the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims. Like reference numerals refer to like elements throughout the specification.

In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. The following terms are defined in consideration of the functions in the embodiments of the present invention, which may vary depending on the intention of the user, the intention or the custom of the operator. Therefore, the definition should be based on the contents throughout this specification.

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

1 to 3 are diagrams for explaining the medicine and efficacy of a natural plant herb according to an embodiment of the present invention. FIG. 4 is a view for explaining the medicine and efficacy of a natural plant herb according to an embodiment of the present invention. FIG. 2 is a flow chart showing the steps of manufacturing a low-salt herb liver. FIG.

Referring to FIGS. 1 to 4, first, Meju raw materials are prepared (step 402) by mixing at a ratio of 75-80 parts by weight of soybean curd seeds, 5-10 parts by weight of Chaeba root and 10-15 parts by weight of roots root, and washing and dipping. It is known that the soybean curd, Chrysanthemum morifolium and Rhizobium root have an efficacy as shown in Fig.

The step (402) will be described in more detail. In the case of the roulette root, it is collected in early spring, washed thoroughly, and finely chopped so that the ingredients of the medicinal material are well- It can be fermented for 210 days.

Since the components of the soy sauce, the flavor, the fermentation period, and the shelf life are different depending on the raw material mixture ratio, the raw materials are mixed in a ratio of 75-80 parts by weight of soybean koji, 5-10 parts by weight of potato safflower, .

In addition, water is used to wash meju raw materials (ie, soybeans, tea leaves, roots, etc.) in groundwater drawn from underground, and then immerse for about 7 hours in spring and fall and about 14 hours in winter. At this time, the water content can be about 145-155% and the water absorption rate can be about 110-120%.

Next, the meju raw material is boiled using a cauldron or steamed using a syringe (step 404).

More specifically, step (404) will be described in detail. The meju raw material (i.e., soybean paste, green tea, and roots) is boiled in a cauldron or steamed using steam. When the raw material is boiled, Therefore, it is more preferable to use steaming steam with steam.

And, the time of boiling the meju raw material in the cauldron or steaming it to 100 ℃, it will continue for 3-4 hours, and when the oak is used as the firewood, Stir to the extent that it can be crushed and cooks well.

In addition, if the beans are boiled in a cauldron, they will be able to do the next work after subtracting enough beans from the basket.

Next, the resulting product obtained in the above step (304) is ground and 0.5-1 parts by weight of the lacquer extract is fermented and formed into meju (step 406). Such clothes are known to have efficacy as shown in Fig.

Step 406 will be described in more detail. When the beans are sufficiently cooked to be easily friable by the fingers, they are crushed before cooking. When the beans are small, they are crushed in a mortar, And then crushed using a chopper machine having a hole size.

In order to improve the flavor and shelf stability of soy sauce and to prevent rancidity of fermented foods when fermenting the raw materials of meju, 0.5-1 parts by weight of lacquer extract of Rhus verniciflua, which has strong antibacterial activity, is added and fermented. Shaped into a meju. 0.5-1 parts by weight of the extract of lacquer fluid means 75-80 parts by weight of soybean koji, 5-10 parts by weight of garnet and 10-15 parts by weight of rosemary root.

Next, the molded Meju is dried for 70-75 hours in a Mei kitchen warmed at 30-35 ° C, then for 165-170 hours, and fermented in a natural state at 13-17 ° C (step 408).

In more detail, the dried meju is dried for about 3 days (70-75 hours) in a pan covered with meju and dried at 30-35 ° C for 7 days (165-170 hours). The humidity at this time is maintained at 45-48%, and the proteolytic enzyme is generated mainly by the occurrence of Bacillus subtilis during flooding.

In particular, it should be noted that the moisture of the surface of the meju must be dried first, because if the surface of the meju surface grows before the moisture dries, the mycotoxin will be formed and the toxic fungus can grow.

In addition, Meju is completely fermented when it is fermented in natural state (eg, on the eaves, etc.) at 13-17 ° C by weaving dried meju, Various useful microorganisms (for example, fungi, bacteria, etc.) are transferred from the air, thrips and rice straw and act differently. For example, on the surface of Meju, mainly fungi (hairy fungus, arachnoid fungus, etc.) proliferate, and Bacillus bacteria proliferate inside, giving a unique meju scent, and various enzymes such as proteolytic enzymes are produced. Especially, the quality of meju is not good because the surface is dry, so there is not enough mold, there should be no penicillium, and the inside should be floated so that there is no line, and it is not good to be overdosed.

Next, a mixture of 75-80 parts by weight of green tea, 10-15 parts by weight of ginger root, 7-11 parts by weight of the ginger root and 0.5-1 part by weight of the lacquer extract is added to 130 parts by weight of ground water and sterilized by heating. After the mixture is filtered, the mixture is filtered to obtain low-salt water (Step 410). It is known that such anchovy and spermatozoa leaves have an efficacy as shown in Fig.

The preparation of the low salt water is a very important process. When the salt concentration is high (17-24.6%), the storage stability of the fermented food is high but the fermentation is slowed down. On the other hand, when the salt concentration is low (Less than 17%) Aging is fast, but acidity increases, and sometimes it is decaying, so you should always be careful.

In the low salt water of the herb liver according to the embodiment of the present invention, salt is not used at all, and salt substitute materials such as 75-80 parts by weight of green tea, 10-15 parts by weight of ginseng, 0.5-1 parts by weight of an extract of lacquer juice having strong antimicrobial activity and good preservability is added to 130 parts by weight of water drawn from deep ground water and the mixture is heated to 100 DEG C for sterilization. It can be used after 200-210 days of fermentation in a well-ventilated shade at 10-20 ℃ so that the components of the phytophthora blight,

In addition, the heat-sterilized low-salt water is cooled and maintained at room temperature for 70 to 75 hours, filtered through a fine sieve (e.g. The salt concentration of the low salt water obtained through the heat sterilization and the filtration extraction is made to be approximately 5%.

Next, in step 408, 80 parts by weight of meju from which the fermented meju was divided into 2-3 parts, 130 parts by weight of low salt water subjected to heat sterilization and filtration in step 410, 20 parts by weight of a natural additive for improving storability is put into a soy sauce container and mixed and stirred (step 412).

In step (412), the fungus on the surface of the fermented Meju is washed with water and divided into 2-3 parts. 80 parts by weight of dried mejuchu which is sufficiently dried in sunlight, 130 parts by weight of heat sterilized and filtered and extracted low- , And 20 parts by weight of a natural additive for enhancing the flavor of the soy sauce and preventing rancidity and shelf life.

Here, the natural additives are duck, dried squid, dried abalone, kelp, seaweed, worm, dirt, sea cucumber, oyster, croaker, shrimp, squash, sorghum leaf, gooseberry, radish, eggplant, potato sprout, (Natural rice, wheat, barley), black pepper, charcoal, etc. The natural additives may be at least one selected from the group consisting of rice bran, rice bran, It is known to have the same efficacy.

For example, a meju may be put into a soy sauce container (for example, a jar or the like) in advance, then natural additives may be added, and low-salt water may be added at the end and stirred.

In addition, the period of soaking is spring, which is 1-3 months in the lunar calendar, and it is best known as the best time to soak in January when it is cold.

Next, in the state of the step (412), aging is performed for at least six months (step 414).

Step 414 will be described in more detail. When the dipping is completed, the green tea powder is placed on the meju liquor which is placed on the surface of the water, so that the bacterium can not stick to the surface of the meju.

And, the ripening of the soy sauce is bad because the color is poor and the product can not become a good product when the integrated temperature (day temperature * 15 ° C or more) is above 1000 ° C. Therefore, To prevent the growth of yeast, in sunny sunny weather, open a container of poison or container of soy sauce containers (for example, jars), and if it is sunny or blurry, it is aged by natural sterilization by closing the lid.

When it is aged in this way, the color of the soy sauce grows darker. To obtain a good soy sauce, it must be sterilized for at least 6 months. At this time, you should be careful about hygiene so that you do not fly fly or insects like soy sauce, and it is desirable to wrap the entrance of the jar with a silent river to prevent the insect inflow.

Herein, the microorganisms involved in the ripening of the liver feces include Bacillus subtilis, Ba pumilus, Micrococcus caseolyticus, Pediococcus halophilus, Lactobacillus casei, Lactobacillus plantorunm, Leuco-mesenteroides, Saccharomyces rouxii, Sacch-acidofaciens , Torulopsis dattila). Among these, aerobic bacteria have little effect on the ripening of soy sauce, but lactic acid bacteria and yeast have a great influence and contribute to the unique flavor of soy sauce.

During lactic acid fermentation, lactic acid bacteria, aerobic bacteria and yeast tended to increase and decrease during fermentation. In aerobic bacteria at 3 weeks, lactic acid bacteria at 4 weeks, yeast at 7 weeks of fermentation It reaches the highest.

Next, when the fermentation of step (414) is completed, the solid portion of the soy sauce container contents is filtered to prepare a liquid herbal soy sauce (Step 416).

In step 416, when the fermentation is completed, the liquid portion (soy sauce) and the solid portion (meju, additive) are separated from each other. At this time, the meju is still in the form of a puddle, And the crushed meju is mixed with a little green tea powder and crushed well, and then mixed with miso paste to make miso paste.

In order to activate various enzymes and microorganisms, improve flavor and improve shelf life, liquid herb herb, which is a liquid part separated from the liquid, is called raw soy sauce. (Step 406, step 408), and adding a lacquer solution to prepare low salt water (step 410), the toxicity of lacquer can be eliminated and the absorption rate can be increased.

In this case, it is possible to prevent destruction of various microorganisms and enzymes occurring in the conventional process of raising soy sauce, and to drastically improve quality stability and preservability.

Therefore, because of the low boiling of the salt-water-immersed mixture of the natural plant-derived extracts of green tea, yellowtail, and sage liquor, the decomposition rate of the protein is high, the leaching is large, the quality of the soy sauce is excellent Total Nitrogen and Amino Nitrogen), since fermentation of Meju is vigorous, the amount of residual sugar is decreased, and the growth of sugar and lactic acid bacteria and yeast is actively promoted, thereby improving the basic taste, aroma and color characteristic of soy sauce.

In addition, in the present invention, the herbal herb containing natural plants such as fermented red pepper and the like is provided with an antimutagenic, anticancer effect, antioxidant effect, anti-aging effect by increasing the proliferation of B lymphocyte which is adrenal function and immune enhancer by saponin and germanium , Cholesterol thrombosis and blood circulation by removal of waste materials in the blood vessels, and the effect of treating obesity is a variety.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be readily apparent that such substitutions, modifications, and alterations are possible.

skip

Claims (8)

Preparing a meju raw material by mixing the soybean paste, green zamboni, and roulette root at a certain ratio and washing and immersing the mixture in clean water;
Boiling or boiling the prepared Meju raw material;
Grinding the resultant obtained in the boiling or boiling step and adding 0.5 to 1 part by weight of a lacquer extract to form a meju with a predetermined size after fermentation;
Drying the molded meju for 70 to 75 hours and then for 165 to 170 hours and fermenting at a natural state at 13 to 17 ° C;
75 to 80 parts by weight of green tea, 10 to 15 parts by weight of ginger root, 7 to 11 parts by weight of ginger root and 0.5 to 1 part by weight of extract of lacquer are added to 130 parts by weight of ground water, sterilized by heating, maintained at room temperature for 70 to 75 hours, Filtering the mixture through a filter net to produce low-salt water;
80 parts by weight of meju with which the fermented meju obtained through the fermentation step was divided into 2 to 4 parts, 130 parts by weight of the prepared low salt water, 20 parts by weight of the natural additive for preventing the flavor of the soy sauce, And mixing and stirring the mixture;
Aging for at least 6 months after said mixing and stirring step; And
Preparing a herbal herb liver in a liquid phase by filtering out a solid portion of the contents of the soy sauce container upon completion of the aging step; and preparing a low-salt herb liver containing an extract of green tea leaf, .
75 to 80 parts by weight of green tea, 10 to 15 parts by weight of ginger root, 7 to 11 parts by weight of ginger root and 0.5 to 1 part by weight of extract of lacquer are added to 130 parts by weight of ground water, sterilized by heating, maintained at room temperature for 70 to 75 hours, Filtering the mixture through a filter net to produce low-salt water;
80 parts by weight of meju leached from 2 to 4 sides of Meju fermented in a natural state for a predetermined period, 130 parts by weight of the prepared low salt water, and 20 parts by weight of natural additives for preventing the flavor of the soy sauce, Stirring;
Aging for at least 6 months after said mixing and stirring step; And
Preparing a herbal herb liver in a liquid phase by filtering out a solid portion of the contents of the soy sauce container upon completion of the aging step; and preparing a low-salt herb liver containing an extract of green tea leaf, .
The method according to claim 1,
In preparing the meju raw material, the rootstock is washed and fined and used for fermentation in a well-ventilated shade at a temperature ranging from 10 to 20 ° C for 200 to 210 days. The meju raw material has a water content of 145 to 155% Wherein the water-in-oil emulsion is immersed in water to have an absorption rate of 120%.
The method according to claim 1,
Wherein the fermentation step comprises maintaining the moisture content of the main dish at 45-48% while spreading and covering the main meal with the meju and the extracts of Lacquer, A method for producing a low salt herb liver.
3. The method according to claim 1 or 2,
Wherein the step of preparing the low salt water comprises fermenting the leaves of green tea, green leaf, and sage leaves at a temperature of 10 to 20 ° C in a well-ventilated shade for 200 to 210 days, and then using the green leaf, A method for producing a low-salt herb liver containing an extract of safflower.
3. The method according to claim 1 or 2,
The natural additive may be at least one selected from the group consisting of ducks, dried squid, dried abalone, kelp, seaweed, cochlea, dill, sea cucumber, oyster, croaker, shrimp, squash, Wherein the extract comprises at least one selected from the group consisting of green tea leaves, green tea leaves, black tea leaves, bamboo leaves, bellflowers, mushrooms, jujube, jujube, onion, germination, red pepper and charcoal. ≪ / RTI >
The method according to claim 1,
Wherein the fermenting step comprises spraying a powder of camphor flower on the meju of the soy sauce container over the water surface of the soy sauce container, and extracting the low-salt herbal medicine soy sauce.
A low-salt herb-based soy sauce comprising an extract of Lehriaceae, Liliaceae, Sageberry and Lacquer, prepared by the method of any one of claims 1 to 7.

Images