KR20160067648A - A method for preparing soy sauce with fermented cudrania tricuspidata - Google Patents

Abstract

The present invention relates to a producing method of soy sauce and, more specifically, to a producing method of soy sauce which uses soy sauce using a Cudrania tricuspidata extract, a fermented solution obtained by fermenting Cudrania tricuspidata berries, and beef. A product produced by using the method has more reinforced storability and flavor is nutritionally excellent.

Description

[0001] The present invention relates to a fermented cucumber fermented with fermented cudrania tricuspidata,

The present invention relates to a method for producing soy sauce, and more particularly, to a method for preparing a fermented liquor using a fermented broth fermented with bean jam and beef.

Soy sauce is a basic food ingredient that affects the taste of food. Meju, which is a raw material, is made by boiling soy bean barley rice. There are some differences in how to make meju depending on the kind of chestnut, but most of them boil soybeans and make chunks to make meju. Meju is matured in salt water, and miso (soup) and juice (soup) are used as soy sauce. To make soy sauce meju, usually bean soup (12 hours at room temperature) Putting on the straw (covering the straw for 4 weeks), putting it in the sun again (2 months).

The principle of making meju is that many kinds of microorganisms are naturally developed from rice straw or air while keeping the meju chunks in a warm place, and the microorganisms that are adhered to them grow the protein decomposing enzymes Protease) and starch degrading enzyme (Amylase) secreted by the microorganism that gives a unique flavor and flavor to the soybean breeds more.

Generally, soy sauce, which has been widely used as a traditional soybean food, boils soybeans to make meju as a solid, naturally fermentes it for a predetermined period, floats on salt water for aging for about 40 to 50 days, separates and filtrates the fermentation liquid after completion of aging When it reaches the moon, traditional soy sauce is obtained.

As described above, soy sauce is a natural seasoning in which flavor, sweet taste, unique flavor, and salty taste are harmonized with amino acids and saccharides, and alcohols and organic acids produced by fermentation. The taste of soybean protein is caused by decomposition of soybean protein into amino acid by protease such as protease, and sweetness is generated by decomposition of starch into sugar by amylase such as starch hydrolyzing enzyme. In other words, soy sauce helps the food to taste properly, and the first taste of the food, of course, is a necessary ingredient for a food that provides a great role to spoil.

Chunryangjang (千 里 醬) was not popularized as a precious traditional soy sauce, which was served only by the king and his wife. However, it is a traditional souvenir with a valuable value that distinguishes it from other souvenirs when it is tasted and valued.

The present value of the present-day Ch'ien-ch'i is only in the literature of the "Xinbei Forestry Economy" in the Joseon Dynasty (1766), and the meaning of the name of Ch'ŏn-ri-jang is " It is characterized by the fact that it can not be easily corroded or deteriorated even after storage for a long period of time.

It is surprisingly simple with soy sauce and beef when you look at the ingredients of the quilt. But soy is not just soy sauce. It is a sweet, sweet and clear soy sauce called sweet potato (甘 醬 醬). So, first of all, you have to know how to make soy sauce.

The difference in the way of making the berries is different from other traditional berries. It is made from traditional soy sauce and beef as a raw material, boiled for a long time, and thickened to lower the water content to improve storage, storage and transportability. .

It is an object of the present invention to provide a method of preparing a product having excellent nutrition and enhanced shelf-life and flavor by preparing a cheongyangjang and adding a fermented broth to the product.

As a means for achieving the object of the present invention described above, a predetermined Meju is placed. Salt water having a predetermined salinity is poured thereon, and fermented fermentation broth prepared in advance according to the present invention is added, followed by fermentation for a predetermined period of time, followed by sieving to produce a soy sauce. It is an object of the present invention to provide a method for preparing a predetermined amount of beef flour and adding a pre-prepared fermentation broth according to the present invention to prepare a fermented soybean curd with a fermented soy sauce for a long time.

According to the present invention, unlike general soy sauce, animal and vegetable amino acids coexist together, and the fermentation broth, which has excellent pharmacological action, is prepared and added to the fermentation broth to produce a protein decomposition ability And increased pharmacological functions, and it has an excellent nutritional value along with excellent texture and flavor by controlling the imitation which is a problem in the conventional soy sauce.

1 is a flowchart illustrating a process for preparing a fermentation broth of a fermentation broth according to the present invention,
FIG. 2 is a flowchart illustrating a process for preparing a chewing gum fermentation broth according to the present invention.

Hereinafter, the present invention will be described in detail with reference to examples.

Cucumber tree is a deciduous small arboreous tree or shrub belonging to the mulberry tree and is also called Good gashisu. Leaves are mainly used as a substitute for mulberry leaves. The bark and root of the tree are also used as medicine. In Donguibogam, it was also said that the fruit of Cjizipon had the effect of protecting the skin, nurse, hangover, liver and kidney. At present, it has been proven effective against antimicrobial, antioxidant, antidiabetic, antihyperlipidemic, antihypertensive, and anti-cytotoxic.

It is effective for cancer of the uterus and uterine myoma because it has the effect of inhibiting the growth of cancer cells without side effects and enhances the resistance of cancer patients. It is good for the inflammation of the women's uterine diseases such as inflammation, menstrual cramps, eosinophilia and poor circulation.

The nature of the fruit is appreciated, and the taste is sweet while writing. Lower fever, loosen muscles and tendons, and let the meridians pass.

Fatigue recovery - Contains a large amount of vitamin C, which strengthens the capillaries and helps relieve fatigue

Anti-aging - Contains Vitamin B1 and B2, so it is good for nervous stability. Anti-aging effect

Anticancer effect - Contains rutin, aspartic acid, glutamic acid, ribflavin, and rutin

Stability of hypertension - Effect on stability of blood pressure

Prevention of diabetes - the effect that normally keeps blood sugar

The bark and flesh of the bamboo tree are tasty, temperate and poisonous.

The most prominent ingredient in Cucurbitac is a special ingredient in buckwheat, a component of vitamin R that strengthens capillaries and strengthens blood vessel walls. The content per unit is much higher than that of buckwheat, so it is very good for food intake.

CJ  Tree Pharmacological Component Extract Preparation Course

Remove the foreign matter by washing the roots and bark (bark and roots (bark) of tree bark) and apply 20g ratio of 20g to 1L of water. Then boil in the high heat and boil the water. After decreasing the strength, boiling for about 4 hours, the solid matter is separated to prepare the pharmacological component extract of Curcuma longa.

CJ  Preparation process of fruit fermentation liquid

1. Prepare 100%: 100% of the weight of fruit and sugar, and mix 40% of the prepared sugar and 100% of the fruit.

2. Put the dried cucumber fruit in the jar which has been sterilized in daylight, cover the top with 60% of the remaining sugar and cover with sugar layer to block the air.

3. Cover the lid with a piece of cloth or cloth so that gas generated during fermentation can be discharged. (Do not seal it completely with the lid.)

4. Store at room temperature without sunshine. After a certain period of time, all of the sugar is melted and the osmotic phenomenon can be extracted out of the fruit in the fruit. Be sure to use a wooden scoop from this time (the enzyme will be inactivated if you use an ironware). Stir well to mix the top and bottom of the fermentation enzyme once a day for 15 days to help activate the enzyme.

5. After 15 days at room temperature, stir once a week until filtration to help aging. If the air is injected into the fruit juice fermenting enzyme, the fermentation will be aged more actively without being decayed.

6. After 3 months, the juice is filtered and separated, and only the extracted fermented enzyme is matured for 6 months at room temperature without sunshine.

Fermentation for more than one year must be aged to obtain excellent fermented liquid.

Meju Preparation Course

1. Prepare beans (soybeans), pick out the foreign matter, clean it in water and immerse for 8 ~ 10 hours.

2. Put the beans immersed in cauldron and boil for about 6 hours.

  At this time, you should pay attention to fire control, boil 1 hour, 2 hours of heavy fuel, 3 hours of boiling charge. Be careful not to flood the beans with boiled water. (This will prevent the loss of nutrients in the soybeans.)

3. When the whole beans are boiled, remove the water, put them in a mortar, and then cook Meju.

4. Put the straw on a meju of a certain size and cover it for 2 ~ 3 days.

  As the pH of the surface of the meju decreases, the lactic acid bacteria grow on the outer surface of the meju while the bacillus begins to grow, and the spores of the fungi (blue mold, white mold, green mold) They start to bloom.

5. When the outer surface is finished, go to the Meju ripening room, hang it with straw, and dry it for 30 days. Maintain Meju while maintaining constant temperature (35 ~ 36 ℃).

  Bacteria and fungi such as Rhizopus, Aspergillus, and Mucor grow on the surface of Meju, and they migrate to the inside of Meju through cracks in the outer margin. Bacillus subtilis, B. pumilus, etc. are fungi in Meju.

  At this time, each bacterium and fungus secretes enzymes that degrade soybean protein, and meju is aged.

6. After aging, the meju is covered with straw, covered with bedding, covered with straw so that no germs are allowed to enter, and fermented for one week in a warm place (above 36).

7. Fermented meju is dried in the sun to disinfect the remaining germs.

Preparation course

The process of preparing the fermented broth of fermented broth as shown in FIG. 1 is as follows:

1. Boil 9L of water (32.75% by weight), cool 4kg of salt (14.5% by weight) and loosen to make brine.

   Add 9L (32.75% by weight) of coconut tree extract to make 18L of coconut brine.

   Leave this for 5 to 7 days to settle the residue.

2. Clean the pots thoroughly, dry them tightly to avoid getting sunlight, then put the charcoal on fire and sterilize the bacteria with smoke and charcoal fire.

3. Wash the meju cleanly, then drain and dry well.

4. Pour the ready-made meju into the jar with a small amount of salt water.

 5. Sprinkle dry chili, jujube, and charcoal and cover the lid.

 6. Cover the jar cover for 3 days without opening it.

 7. After 3 days, open the lid and replenish the reduced salt water.

 8. Open the lid of the sunny day pot and cover the lid before you have sun.

    Repeat for a month.

 9. After a month, choose a good weather day and occasionally open the lid.

    This method is repeated for about 40 to 60 days and aged.

 10. Do the chopping.

 11. After chopping, the soy sauce that comes out here is filtered on a clean cotton sheet and placed in a jar.

12. Store the pot in a sunny place

CJ  Fermentation liquid The  Manufacturing process

As shown in FIG. 2, the process of making the topsheet is as follows:

1. Put a fine cotton on the colander and filter the 18L (89% by weight) of fermented soybeans.

2. Put the 18 liters (89% by weight) into the cauldron and boil it for 10 minutes at first. Then, when the persimmon starts to boil, it stirs for about 2 hours until it is reduced to 9L.

3. Prepare beef 3.6kg (8.7% by weight, bio standard) of Korean beef, remove grease and tendons and boil for 20 minutes in boiling water. It does not get completely cooked. This is the work to remove the beef bloody and surface impurities and make them into flour.

Be careful when you fully cook it because the beef jimmy ingredient will disappear and become tasteless.

4. Boiled beef is thinly sliced, put on a wicker and dried in strong sunlight for about 5 hours.

5. Put the dried beef in a mortar and finely grind it down and make 1.8kg of beef flour.

6. Put the beef flour into 9L of soy sauce and add 500g (2.3%) of fermented soybean juice and let it boil for 3 hours I am sleeping over.

  At this time, it is easy to burn a fire, so be careful not to get stuck on the floor.

7. Raw fermented enzyme fermented soybeans in a sterilized glass bottle at 80 or more, sealed with a lid and packed.

In addition to the amino acid, the nucleic acid can be used as another component that affects the taste of the fermented milk according to the above embodiment. Among the nucleic acid standards, it contains nucleic acid components such as GMP and IMP. In particular, it is known that GMP has three times the intensity of IMP.

The addition of phytochemical extracts to traditional soy sauce increases these components. The nucleic acid composition of GMP contains 2 ~ 3 times more GMP than IMP, which is considered to be an important cause of the richness component. These results suggest that the increase of free amino acid content and the addition of coconut ingredients promoted fermentation.

In addition, Hanwoo is dried and added to wheat flour at the time of preparation of the sesonjang. In this case, since the vegetable amino acid of the cheongwangjang and the animal nucleic acid amino acid of the beef meet together, the taste amplification phenomenon occurs. = 10 can be obtained.

Therefore, the fermented broth of Cheongwipong Cheongrijang contains all of the pharmacological components of the whole Cheonggwonpam tree, including all of them, because they contain both the extract of Cheongwipang and the Cheongpolgang fermentation broth. It contains all of the jimmy components of Hanwoo (taste component) And the flavor is very good. Its taste is much darker than ordinary soy sauce, and it gives a deep and rich flavor. Secondly, fermenting enzymes are added to the traditional fermented soy sauce, and it is possible to catch the smell of Bacillus bacteria ferment I am deep and thin and I am taking care of it.

The pharmacological components of cucurbitan are fermented with various components of soybeans in the first stage of the fermentation process, and the pharmacological components of all the fractions of cucurbitan So that it can be further strengthened.

In herbal medicine oriental medicine, the taste of beef is sweet and warm, making the stomach relaxed and strengthening the fire extinguisher. And it has a warm temperament.

The cheonryangjang adds flavored sweetened beef to sweet soy sauce and says 'it is deep and sweet'. It is said that it is tasty, temperate, and poisonous. The nature of the jellyfish fermented enzymes is the flavor and warmth.

The antioxidant activity of cucurbitan and the pharmacological action to improve diabetes and hypertension preventive effect are expected to improve the functionality of the traditional soup, so that it can be expressed even when it is added as a seasoning ingredient to the food.

Claims (4)

A method for manufacturing a tea plant using a fermentation broth,
Boiling the tree trunks and roots (bark and root bark) at 100 ℃ or more, boiling the fire for less than 100 ℃ and boiling for about 4 hours to obtain the pharmacological extract of the coconut tree;
Soy beans were prepared and immersed for 6 ~ 10 hours. Then, they were put into a cauldron and boiled, and the meju was molded. Then, the straw was laid on the surface and the outer surface was covered for 2 ~ 3 days. Then, the beans were weaved with straw and aged at 35 ~ 36 ℃ for 30 days. Fermentation for more than one week at 36 or more; aging in the sunlight to obtain meju;
9L of brine and 9L of cranberry jelly are mixed and stored for 5 ~ 7 days. Then, the meju is poured in the jar. Only the brine from which the precipitate has been removed is poured, then the dried chilli, jujube, and charcoal are placed and covered. Filling the brine again and aging for 40 to 60 days to obtain a chewing gum;
The fruit juice and sugar are mixed at a weight ratio of 1: 1 and stored in a jar. Then, they are covered with Hanji or cloth and fermented for 15 days at room temperature without sunshine. Fermentation is performed by mixing the fermented liquids up and down every day. After 3 months of fermentation, the fermentation broth is fermented for 6 months after the solids are separated. And
The resulting mixture was heated in a cauldron for 10 minutes and then heated at a reduced temperature for about 2 hours. Then, the beef was boiled at 8.7% by weight and dried to prepare a powder. The method of claim 1, wherein the fermented broth is added to the fermented broth by adding 2.3 wt% of the fermented broth and heated for 3 hours or longer to obtain the broth.
The method according to claim 1,
The method according to claim 1, wherein the bark bark and the muscle are 20 times as much as 20 g in 1 L of water in the step of obtaining the bark extract.
The method according to claim 1,
In the step of obtaining the above fermented broth, the process of mixing the fruit with sugar is first prepared by mixing 40% of the prepared sugar and 100% of the raw sugar and then adding 60% of the remaining sugar to the jar. .
The method according to claim 1,
Wherein the predetermined salinity of the brine extract is 17% (18 bore) in the step of obtaining the bamboo shoots.

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