KR20170025666A

KR20170025666A - Production Method of Soy Sauce Using Oriental Medicinal Material

Info

Publication number: KR20170025666A
Application number: KR1020150122443A
Authority: KR
Inventors: 차미순
Original assignee: 차미순
Priority date: 2015-08-31
Filing date: 2015-08-31
Publication date: 2017-03-08

Abstract

The present invention relates to a method of manufacturing soy sauce using medicinal herbs, and more particularly, to a method of manufacturing soy sauce using medicinal herbs, and soy sauce manufactured thereby. The method comprises the following steps: cutting unnecessary parts from fresh crabs and trimming the fresh crabs; washing the crabs with salt water, washing the crabs again with clean water, and then removing water from the crabs; inserting at least one medicinal herbal sub-material selected from the group consisting of licorice, cinnamon, Angelica gigas Nakai, milk vetch roots, Lingzhi mushroom, and a combination thereof into soy sauce to manufacture soy sauce broth; pouring the soy sauce broth over the washed crabs; and aging the crabs including the soy sauce broth for 2 to 3 days. According to the method according to the present invention, the medicinal herbs provide an advantageous effect that a fishy taste of crabs (marine organisms) is removed, freshness is maintained, and a savory taste is added by the medicinal herbs, and further, the soy sauce which is used by 100% is prevented from spoiling during storage.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to soy sauce,

The present invention relates to a method for producing soy sauce using a medicinal herb, and more particularly, to a method for producing soy sauce having excellent efficacy by using medicinal herbs such as licorice, Cinnamon, Angelica gigas, Hwanggi, and Ganoderma lucidum in the production of soy sauce.

Soybean, a traditional fermented food in Korea, is prepared by inoculating and cultivating Aspergillus oryzae into soybean, wheat flour and rice flour, which are produced by using meju as a main raw material obtained by natural fermentation by adding protein raw materials or starch raw materials, To make enzymes. Conventional varieties are mainly made at home, but improved varieties are manufactured and sold in large quantities at factories.

Soy is one of the most important foodstuffs in the diet of Koreans. It is a traditional fermented food made by fermentation and aging process as one of the main products of soybeans. It is a traditional fermented food that decomposes the vegetable protein into high salt concentration and acts as a microorganism. It is a processed food which is excellent in storage property as well as a seasoning.

Soy sauce is a very characteristic food, and it depends on the kind of fermenting microorganisms involved and the difference in manufacturing technology, so it has characteristics of taste and fragrance. These varieties have been manufactured and used by households, but as the economic growth and changes in dietary patterns have changed the tendency to purchase in the market rather than in the home, the consumption of soybean products as well as the manufacturing method have been greatly improved.

Korean Patent No. 0209770 discloses a method for producing conventional soy sauce in which unpleasant odor has been removed. Korean Patent No. 0736004 discloses a soy sauce containing soy sauce, a soy sauce, and a preparation method thereof. However, Cinnamon, Angelica gigas, Hwanggi, and Ganoderma lucidum.

Accordingly, the inventors of the present invention found that, when soy sauce broth was produced by filtering medicinal herbs such as licorice, cinnamon, Angelica gigas, Hwanggi, and Ganoderma lucidum, the effect of removing crab tastes, keeping freshness, And confirming that it is excellent.

It is an object of the present invention to provide a method for producing soy sauce using a herb medicine which removes the salty taste of crabs, maintains freshness, and sweetens the richness.

In order to accomplish the above object, the present invention provides a method for preparing a fresh crab, comprising: 1) cutting and refining an unnecessary portion of fresh crab raw material; 2) washing the crabs with brine, washing them again with clean water, and then removing water; 3) preparing soy sauce broth by adding at least one kind of herbal medicinal ingredient selected from the group consisting of licorice, cinnamon, Angelica gigas, Hwanggi and Ganoderma lucidum to the liver; 4) pouring the soy sauce broth of step 3) into the washed crab of step 2); And 5) aging the crab containing the soy sauce broth for 2 to 3 days.

In addition, the present invention provides a soy sauce using the herb medicine prepared by the above method.

Hereinafter, the present invention will be described in detail.

The present invention relates to: 1) cutting and smoothing unnecessary portions of fresh crab raw materials; 2) washing the crabs with brine, washing them again with clean water, and then removing water; 3) preparing soy sauce broth by adding at least one kind of herbal medicinal ingredient selected from the group consisting of licorice, cinnamon, Angelica gigas, Hwanggi and Ganoderma lucidum to the liver; 4) pouring the soy sauce broth of step 3) into the washed crab of step 2); And 5) aging the crab containing the soy sauce broth for 2 to 3 days.

In the method for producing liver in accordance with the present invention, in step 3), when the soy sauce starts to boil, add the licorice, cinnamon, Angelica gigas, Hwanggi and Ganoderma lucidum, which are herbal ingredients, After heating, the medicinal herb is filtered and then naturally cooled. It is more preferable that the medicinal herb ingredient is contained in an amount of 2 to 8% by weight based on the weight of the soy sauce, respectively.

Soy sauce at the time of making soy sauce can be boiled to the extent that conventional soy sauce is boiled.

The soy sauce which is the main ingredient in the production of the soy sauce according to the present invention can be used as long as it can be generally used as a material for soy sauce soy sauce. As an example of such a crab, any one selected from the group consisting of a crab, a crab, a long-tailed crab, a long crab, a crab, a lobster, a crab, a crab, a crab, a red crab crab, a crab crab, a long toe crab crab and a crab crab can be used.

In the present invention, soy sauce, which is another material, can be a conventional soy sauce which was conventionally used in the production of soy sauce paste.

In the present invention, conventionally used additives may be added to the soy sauce when the soy sauce is boiled. As an example of such an additive, spices such as par, garlic, ginger, sesame oil, linalool, sugar, such as sugar, and salt may be added in predetermined amounts. However, since they are not essential components in the present invention, and those skilled in the art can select and use them, detailed description thereof will be omitted.

In the present invention, soy sauce can be prepared by boiling soaked soybeans, molding them into meju, drying them, and fermenting them to prepare meju, wherein the soy sauce is separated.

For example, meju is preferably boiled for 20 to 28 hours at 90 to 100 ° C for 6 to 10 hours, molded into meju, dried at 20 to 25 ° C for 30 to 40 days and then dried at 25 to 30 ° C For 35 to 45 days, more preferably for 24 hours, boiled at 100 DEG C for 8 hours, molded into meju, dried at 20 to 25 DEG C for 35 days and then dried at 25 to 30 DEG C Lt; / RTI > for 40 days. The meju prepared through the above process was sufficiently dried due to moisture of the surface of meju, so that harmful bacteria and fungi did not propagate, and thus beneficial fungi were sufficiently propagated, so that Meju prepared for soy sauce could be produced.

In Korea and Japan, roots and stem parts of licorice (Glycyrrhiza uralensis Fischer), European licorice (Glycyrrhiza glabra L.) or other plants are peeled or peeled. In China, dried roots of licorice (Glycyrrhiza uralensis Fischer: licorice), licorice (Glycyrrhiza glabra L .: light 果 licorice), licorice (Glycyrrhiza inflata Batal: 果甘草) are used.

Licorice is called ural licorice and curly licorice. It grows in Russia (Siberia), Iran, Afghanistan, Pakistan, China (Gansuk province, Shin Kangseong), Mongolia and grows in Korea. European licorice is distributed in Southern Europe, Central Asia and China. It is a variant of European licorice, which grows in Russia (Siberia), Iran, Afghanistan, Pakistan, China (Gansuk province, Shin Kangseong), Mongolia and cultivated in Korea. European licorice is distributed in Southern Europe, Central Asia and China. As a variant of European licorice, there are Russian licorice, Persian licorice, and Iran licorice, but not medicinal.

Licorice harmonizes all medicines with medicinal products, so it is also called the national elder, meaning the elder of the country and the master of the king. Licorice smells unusual and tastes sweet. Licorice harmonizes the toxicity of all medicines and makes the medicinal effect appear, regulates the fever and morale of the book, makes good communication of all blood vessels, and strengthens the muscles and bones.

Pharmacological action is effective in detoxification, hepatitis, urticaria, dermatitis, eczema. Jinhae ㆍ Gadam, muscle relaxation, diuretic action, anti-inflammatory action and suppress peptic ulcer.

Licorice crust is reddish brown or dark brown with vertical wrinkles and occasionally shrubs, buds and scales. The outer skin of the peeled licorice is pale yellow and fibrous. This medicine is also called kuno (國老), ichigo (草草), mandarin (蜜甘), wax (蜜草), Yeongtong (靈通), keiko (甛草) and roche (草草).

Cinnamon is a medicinal herb made of bark of Cinnamomum japonicum SIEB. Contents Dried bark is curved or semi-curled, and is irregularly sculpted. The thickness is usually 3mm, the color of the outer part is blackish brown or dark red, and there are spots like grayish white flowers. The inside is dark red to reddish. The outer layer of the cut surface is grayish brown.

Mountain areas are mainly native to southern China, southern Japan, Vietnam, Cambodia and Thailand. The active ingredients are volatile essential oils of about 1%, including Phellandrene, Eugenal, and Methyleugual.

The taste of the medicine is spicy and sweet, and the weakness is feebleness. Efficacy is activated by the function of the non-major, so digestive system is digestive disorder or abdominal diarrhea is widely used in the abdomen. It also causes a rapid response to vomiting caused by a stomach. It is also widely applied to painful neuralgia and joint diseases by stopping the limb paralysis and pain caused by the wind-like property and by wearing back and knees.

It also improves postpartum hemorrhage, bleeding from old dysentery and bowel movement. In addition, the effect is also effective in the symptoms of kidney failure, lower abdomen and cystitis is often used for diseases that occur frequently. Animal studies have shown that skin fungi are inhibited in vitro, which is more effective than boiling when used cold.

One dose is 4 ~ 8g and can be taken 3 times a day. It is also used as a medicine, but it is a resource plant widely used as food. Avoid high blood pressure or early signs of inflammation.

Angelica is a typical medicinal plant. It has been harvested from the mountains in the past, but it grows much in recent years. It enjoys the smell of Chinese medicine spreading from the root and leaves of Angelica gigas and uses leaf as a healthful vegetable. You can taste different kinds of incense when you tie the leaves of the sweet angel and eat the lettuce. In the "Making Natural Farming Materials", we have a story to put roots in the fall and soak up alcohol or take a nutritional supplement.

To grow angiosperms medicinally, you need to harvest angiosperms that do not grow. In other words, it is a perennial plant, but herbaceous plants must be eaten before flowers bloom. Early growth is very slow, but after June it grows to some extent. It is used in sedatives, tranquilizers, hemorrhoids, and anemia in one room.

Hwanggi (黄 ?? / 黄耆, Astragalus membranaceus) is a perennial herb that is distributed in Korea, China, and Japan. It is cultivated as a herb, and it is collected in the autumn in an oriental herb to remove the outermost part of the head and the root, and dried in the sun. It is called as the herb of Chinese medicine and it has the efficacy such as tonic and gihan (汗) It is prescribe to the hemorrhagic suffocation, the uterine hysteresis, the internal sewage, the cold sweat, the peripheral nerve paralysis, the semi-passive water swelling, edema and chronic nephritis.

Ganoderma is a one-year-old mushroom that grows mainly in the root and stump of broad-leaved trees from summer to autumn. Occasionally, when a tree is found in the ground, it may appear that the manor is rising from the ground. It is characterized by luster and lacquer on the surface of the bag and bag.

'Ganoderma' in the scientific name of the Ganji has the meaning of 'glittering shell' and 'lucidum' in the name of the species means 'luminous', which shows the unique morphological characteristics of the Ganoderma. Ganoderma japonicum (Fr.) Lloyd, Ganoderma sinense Zhao, and Xu et Zhang) are much darker in color than the manure, It is a conifer rather than a broad-leaved tree. The other mushrooms in the florets are known as Ganoderma valesiacum Boudier.

In one room, it stabilizes the mind and body, replenishes the blood, and calms the cough. It is used for nervous breakdown, insomnia, dizziness and old cough. Research has also been conducted on cancer, and some animal studies have reported that the manure inhibits cancer growth. Artificial cultivation has been successful since the 1970s. Artificial cultivation methods have been developed and distributed in Korea since the 1980s. Ganoderma is also known as Bulrocho, Lunar Mushroom, etc. It is used as a herbal medicine material and used for decorative purposes. It is widely distributed worldwide.

The production of soy sauce according to the present invention will be described below.

Step 1: Purchase

Purchase fresh ingredients.

Step 2: Trim

Cut and trim unnecessary areas.

Step 3: Cleaning

After washing with salt water 2-3 times, wash it in clean water.

Step 4: Remove water

Remove the water.

Step 5: Make a stronghold

Add soy sauce and other ingredients to make soy sauce.

Specifically, when the soy sauce starts boiling, add herbal medicine (licorice, cinnamon, Angelica gigas, Hwanggi, Ganoderma mushroom) and heat for 2 hours ~ 2 hours 30 minutes.

Step 6: Immersion

Pour the chilled soy sauce into the washed crab.

Step 7: Aging

2 ~ 3 days of fermentation in the refrigerator.

Step 8: Distribution

Market circulation.

The soy sauce prepared by the above method can be used for the production of soy sauce paste, shrimp paste, pre-dress, quail chestnut, beef chestnut, ginseng paste, sea bream, and simmered fish.

The soy sauce having the above-described structure can be prepared by dissolving an effective nutritional ingredient contained in the crab shell of the herb medicine to enhance nutritional function and to produce soy sauce having good taste and good compatibility with the flavor of the soy sauce. Specifically, herbal medicines remove the pungent taste of crabs (sea creatures), maintain freshness, sweeten a rich flavor, and use 100% soy sauce to prevent the liver from being damaged during storage.

The soy sauce prepared according to the present invention can improve the quality of the goat used as a high quality food material in Korea and reduce the manufacturing cost, thereby making it possible to produce a product which is advantageous for both the manufacturer, the supplier and the user.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings. However, it should be understood that the following embodiments are provided so that those skilled in the art may understand the present invention without departing from the scope and spirit of the present invention. It is not.

Example 1: Preparation of soy sauce paste 1

Soy sauce paste was prepared. The foreign matter of the crab was removed, washed with salt water 2 ~ 3 times, cleaned with clean water, cleaned and then the water was removed.

Soy sauce soy sauce containing 5% of licorice, Cinnamon, Angelica gigas, Hwanggi and Ganoderma lucidum were prepared. Specifically, when the soy sauce starts to boil, the herbal medicine (2% by weight of licorice, cinnamon, Angelica gigas, Hwanggi, and Ganoderma lucidum are added to each of the liver weights), heated for 2 hours to 2 hours and 30 minutes in a weak fire, Lt; / RTI >

The crab was immersed in the soy sauce soy sauce prepared above and chilled for 2 to 3 days.

&Lt; Example 2 > Production of soy sauce soy sauce 2

Soy sauce soy sauce containing 5% of licorice, Cinnamon, Angelica gigas, Hwanggi and Ganoderma lucidum were prepared. Specifically, when the soy sauce starts to boil, the Chinese medicine (5% by weight of licorice, cinnamon, Angelica gigas, Hwanggi, and Ganoderma lucidum) is heated for 2 hours to 2 hours and 30 minutes, Lt; / RTI >

&Lt; Example 3 > Preparation of soy sauce paste 3

Soy sauce soy sauce containing 5% of licorice, Cinnamon, Angelica gigas, Hwanggi and Ganoderma lucidum were prepared. Specifically, when the soy sauce starts to boil, the Chinese medicine (8% by weight of licorice, Cinnamon, Angelica gigas, Hwanggi, and Ganoderma lucidum) is added to the herb and heated for 2 hours to 2 hours and 30 minutes in a weak fire. Lt; / RTI >

Example 4: Preparation of soy sauce paste 4

Soy sauce soy sauce containing 5% of licorice, Cinnamon, Angelica gigas, Hwanggi and Ganoderma lucidum were prepared. Specifically, when the soy sauce starts boiling, the herbal medicine (10% by weight of licorice, cinnamon, Angelica gigas, Hwanggi, and Ganoderma lucidum) is heated for 2 hours to 2 hours and 30 minutes, Lt; / RTI >

<Comparative Example> Preparation of soy sauce paste

&Lt; Test Example 1 > Measurement of nutrient content

The contents of calcium and chitosan isolated from the soy sauces prepared in Examples 1 to 4 and Comparative Examples were measured in order to examine the degree of aging of crabs according to the above examples and the degree of nutrient leaching of crab shells, Table 1 shows the results.

Calcium is precisely weighed and dissolved in water to make 500 ml. 25 ml of water is added to make 100 ml. 10 ml of 10% sodium hydroxide solution is added and left for 1 minute to obtain 2-oxy-1- (2'-oxy -4'-sulfo-1'-naphthylazo) -3-naphthoic acid reagent was added and immediately titrated with 0.05 M EDTA solution.

Chitosan was measured by RI using a TSK gel NH2-60 (250 mm ㅧ 4.6 mm) column with mobile phase CH ₃ CN: H ₂ O = 65: 35 and a flow rate of 0.8 ml / min.

division Example 1 Example 2 Example 3 Example 4 Comparative Example calcium(%) 3.6 3.9 5.4 5.5 0.1 Chitosan (%) 5.1 5.4 5.8 5.7 0.3

&Lt; Test Example 2 >

In the soy sauces according to Examples 1 to 4 and Comparative Example which is a conventional soy sauce paste production method, the sensory evaluation on the ease of taking, the degree of removal of fishy smell, the freshness, the richness and the taste of the soy sauce were measured by the 9 point scale method, Table 2 shows the results.

In sensory evaluation, sensory tests were performed on 30 persons (15 males and 15 females) who were engaged in salted fisheries for 3 to 5 years.

division Example 1 Example 2 Example 3 Example 4 Comparative Example flavor 8.2 8.6 8.9 8.4 7.2 Ease of eating 8.3 8.4 8.5 8.6 7.6 Remove fishy smell 7.9 8.3 8.6 8.7 4.2 Freshness 7.7 8.1 8.5 8.3 7.7 Richness 8.1 8.4 8.6 8.3 7.4 Overall likelihood 8.0 8.3 8.8 8.6 6.8

In the examples of the present invention, only soy sauce soy sauce was prepared according to the present invention. However, the present invention can also be applied to other shrimp sauce, whole dress, quail meat, beef meat, ginseng paste,

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 exemplary embodiments, but, on the contrary, This is possible.

Claims

1) cutting and refining unnecessary parts of fresh crab raw materials;
2) washing the crabs with brine, washing them again with clean water, and then removing water;
3) preparing soy sauce broth by adding at least one kind of herbal medicinal ingredient selected from the group consisting of licorice, cinnamon, Angelica gigas, Hwanggi and Ganoderma lucidum to the liver;
4) pouring the soy sauce broth of step 3) into the washed crab of step 2); And
5) aging the crab containing the soy sauce for 2 to 3 days.

The method according to claim 1, wherein, in step 3), when the soy sauce starts to boil, the ingredients of the herbal medicine, licorice, cinnamon, Angelica gigas, Hwanggi and Ganoderma lucidum are added and heated for 2 to 3 hours with weak heat. And then naturally cooling the soy sauce.

[Claim 3] The method according to claim 2, wherein the herbal ingredients are contained in an amount of 2 ~ 8 wt% based on the weight of the liver.

A soy sauce using a herb medicine prepared by the method of any one of claims 1 to 3.