KR20170056962A

KR20170056962A - the manufacturing method of soy sauce with black garlic

Info

Publication number: KR20170056962A
Application number: KR1020150160471A
Authority: KR
Inventors: 김용호; 최기수
Original assignee: 김용호; 최기수
Priority date: 2015-11-16
Filing date: 2015-11-16
Publication date: 2017-05-24
Also published as: KR101818991B1

Abstract

The present invention relates to a method for producing black garlic soy sauce, which comprises 240 to 400 parts by weight of an amino acid stock solution, 24 to 200 parts by weight of an undiluted soy sauce solution, 1 to 200 parts by weight of MS seeds, 3 to 7 parts by weight of caramel, 30 to 80 parts by weight of black garlic juice and 0.1 part by weight of preservative are prepared. The black garlic juice is prepared by adding raw garlic to 37 to 43 (S0) for preparing black garlic juice by aging for 9 to 11 days at a temperature of 5 to 20 占 폚 and aging the aged black garlic by filtration; A raw material mixing step (S1) for mixing the prepared brine, the amino acid stock solution, the brewed soy sauce stock solution, MS paper, natural sweetener, high fructose, and caramel; Sterilization step (S2) in which the mixed mixture is maintained at a temperature of 70 to 83 DEG C for 20 to 30 minutes and sterilized by heating; A cooling step (S3) of cooling the heat-sterilized mixture to 40 캜 or lower; A filtration step (S4) of filtering the sterilized mixed liquid; A preservative mixing step (S5) in which the preservative is mixed with the filtered mixed solution and stirred; A black garlic liquid mixing step (S6) in which a black garlic liquid is added to and mixed with a mixed liquid to uniformly mix; (S7) in which fermentation is aged for 2 to 3 months at room temperature, and the black garlic soy sauce is used for the cooking of the food, It adds a rich flavor, and it is able to consume black garlic ingredients that are beneficial to the human body.

Description

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

The present invention relates to a method for producing black garlic soy sauce, which comprises 240 to 400 parts by weight of an amino acid stock solution, 24 to 200 parts by weight of an undiluted soy sauce solution, 1 to 200 parts by weight of MS seeds, 3 to 7 parts by weight of caramel, 30 to 80 parts by weight of black garlic juice and 0.1 part by weight of preservative are prepared. The black garlic juice is prepared by adding raw garlic to 37 to 43 (S0) for preparing black garlic juice by aging for 9 to 11 days at a temperature of 5 to 20 占 폚 and aging the aged black garlic by filtration; A raw material mixing step (S1) for mixing the prepared brine, the amino acid stock solution, the brewed soy sauce stock solution, MS paper, natural sweetener, high fructose, and caramel; Sterilization step (S2) in which the mixed mixture is maintained at a temperature of 70 to 83 DEG C for 20 to 30 minutes and sterilized by heating; A cooling step (S3) of cooling the heat-sterilized mixture to 40 캜 or lower; A filtration step (S4) of filtering the sterilized mixed liquid; A preservative mixing step (S5) in which the preservative is mixed with the filtered mixed solution and stirred; A black garlic liquid mixing step (S6) in which a black garlic liquid is added to and mixed with a mixed liquid to uniformly mix; (S7) in which fermentation is aged for 2 to 3 months at room temperature, and the black garlic soy sauce is used for the cooking of the food, It adds a rich flavor and is able to consume the beneficial black garlic ingredient for the human body.

In general, traditional fermented foods include miso, soy sauce, kochujang, and kimchi. Among them, soy sauce is made using meju, and soy sauce is used for adjusting the liver of food. Recently, To improve the taste and nutrition.

An example of such an additive in soy sauce is black garlic, which is made by aging and drying with garlic. Black garlic has less irritating odor and aroma than raw garlic. Black garlic has stronger anticancer, antioxidant and cholesterol Has been known to be effective in recent years, has received a lot of attention as a variety of foods.

Thus, in the case of applying black garlic to soy sauce, Korean Patent Registration No. 1077592 discloses a method for producing soy sauce using black garlic, and Korean Patent Registration No. 1363019 discloses a method for producing low salt taste soy sauce using black garlic Korean Patent Application No. 2011-0065212 discloses fermented black garlic soy sauce and its preparation method.

In the first patent, the content of preparing fermented black garlic soy sauce using black garlic extract and juice-ground black garlic extract and soy sauce base. In the above-mentioned second patent, garlic is aged fermented to make black garlic, The present invention relates to a method for producing soy sauce having low salt taste and a method for producing soy sauce having low salt taste, The production of soy sauce using black garlic is dependent on the taste and nutrition depending on the method of producing black garlic, the method of containing black garlic, and the fermentation and aging method of soy sauce. Therefore, It is necessary to develop a manufacturing method of soy sauce excellent in taste while containing a black garlic ingredient which is beneficial to soy sauce.

Therefore, the present invention relates to a method for producing a fermented soybean milk, which comprises mixing salt water, amino acid stock solution, brewing soy sauce solution, MSG, natural sweetener, high fructose and caramel having a salinity of 13.5-15.5% The resulting mixture was heated and sterilized, and the mixture was heated and sterilized. The mixture was cooled to 40 DEG C or lower, and the sterilized mixture was filtered. The preservative and the black garlic extract were added to the filtered mixture and stirred uniformly. The mixed mixture is fermented for 2 to 3 months at room temperature to complete the production of the black garlic soy sauce. The black garlic soy sauce is used for the cooking of the food, and has a unique function of adding soy sauce, Take in the beneficial black germ ingredients.

As described above, the present invention relates to a method for producing a fermented soybean milk, which comprises mixing salt water, amino acid stock solution, brewing soy sauce solution, MSG, natural sweetener, high fructose and caramel having a salinity of 13.5-15.5% The mixture solution was heated and sterilized for 30 minutes and cooled by heating and sterilization to 40 ° C or lower. The sterilized mixture was filtered, and the preservative and the black garlic extract were added to the filtrate, and the mixture was stirred and mixed uniformly. This mixed mixture is fermented at room temperature for 2 to 3 months and the production of black garlic soy sauce is completed and the black garlic soy sauce is used for cooking the food to have the unique function of adding soy sauce , It is possible to ingest a black garlic ingredient which is beneficial to the human body.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a manufacturing process according to a method for producing black garlic soy sauce of the present invention.

1, the material preparing step S0 is a step of preparing a material for black garlic soy sauce, which is a step of preparing a raw material of black garlic soy sauce according to the present invention, in which a salt water, an amino acid stock solution, a brewed soy sauce solution, The salt water is mixed with water and mixed well for 30 minutes or more to adjust the salinity to 13.5~15.5%. The brine water is purified water and used , Salt is refined salt, and salt water having 13.5 ~ 15.5% salinity is prepared.

The amino acid stock solution is obtained by extracting amino acids such as asparagine, threonine, isoleucine and the like. The amino acid stock solution is divided into L-asparagine, L-threonine and L-isoleucine. , And the brewed soy sauce concentrate is obtained by fermenting and aging the soy sauce, defatted soybeans or cereals by cultivating mung bean germs and the like in a saline solution, and the resulting solution (filtered liquid) It is liquid that excludes various additives. It contains nutrient solution of brewed soy sauce and improves taste by nutrition and aging with other ingredients.

In addition, MSG (monosodium L-glutamate) is a commonly used artificial seasoning. It contains more than 50% of the main ingredient, sodium L-glutamate, and the chemical synthetic additive, or spices (powder, (Sodium chloride), starch, glucose, sugar, and texturin, and it is a diluted preparation. It is characterized in that the taste is enhanced by the inclusion of MS paper.

Natural sweeteners are sweeteners extracted from natural materials. Examples of natural sweeteners include steviol glycosides of high degree of sweetness extracted and purified from Asteraceae and perennial stevia leaves. There is an enzyme-treated stevia with an enzyme treatment of steviol glycosides. Natural sweeteners use these steviol glycosides or sweeteners containing some or all of the enzyme-treated stevens. Natural sweeteners are used by high sugar content, And natural sweeteners extracted from stevia leaves have effects such as high sweetness, excellent cooling sensation, low calorie and non-chitosity, and as natural sweeteners extracted from stevia leaves on the market, Bien 'is a product called.

High fructose (high fructose corn syrup, HFCS, glucose-fructose syrup, liquid fructose) is a fructose obtained from corn starch, Is converted to fructose by enzymatic treatment to produce a sweet corn syrup, which is used for sweetness.

When carbohydrate (caramel) is heated to 100 to 200 ° C in a dark solution of sugar or sugar, the sugar decomposes and changes to brown. This change is called caramelization, and the brown product is called caramel. Caramel is colored in brown, and used for seasoning and flavoring.

The preservative has a component that inhibits the growth of microorganisms. Ethyl p-hydroxybenzoate (ethyl p-hydroxybenzoate) is used as a preservative. It prevents expansion and explosion of the container by expansion.

(G1), aging (G2), and compression filtration (G3). The raw garlic washing step (G1) is a step of washing fresh raw garlic And it is also possible to use fresh garlic to remove only the outer surface covering the whole garlic, and raw garlic wrapped in the skin.

In the aging step (G2), the washed raw garlic is aged for 9 to 11 days at a temperature of 37 to 43 ° C. The washed green garlic is put into a maturing chamber, a cooker, a mass- While maintaining the temperature at 43 ° C, aged 9-11 days to produce black garlic.

In the compression filtration step (G3), the aged black garlic is put in a filter net, and the black garlic liquid filtered by the edible portion of the black garlic is obtained by compression. The aged black garlic is put into a filter net having a sieve size of 0.1 mm or less, The black garlic extract is obtained by squeezing the black garlic. The sieved body, the non-woven fabric, the filtering fabric and the like having the above-mentioned sieve size can be applied to the filter net.

In this preparation step (S0), salt water, amino acid stock solution, brewed soy sauce stock solution, MSG, natural sweetener, high fructose, caramel, preservative and black garlic juice are prepared, and the mixing ratio of the prepared materials is 333 to 667 parts by weight , 240 to 400 parts by weight of amino acid concentrate, 24 to 200 parts by weight of brewed soy sauce concentrate, 1 to 3 parts by weight of MSG, 0.2 to 0.5 parts by weight of natural sweetener, 35 to 55 parts by weight of high fructose, 3-7 parts by weight of caramel, 30 to 80 parts by weight of black garlic extract and 0.1 part by weight of preservative were prepared. The actual blending ratio was 400 kg of salt water 500 kg amino acid solution, 120 kg of brewed soy sauce solution, 2 kg of MS seed, 0.3 kg of natural sweetener, 45 kg of high- 5 kg, and 50 kg of black garlic juice.

Next, the raw material mixing step (S1) is a step of mixing the prepared salt water, amino acid stock solution, brewing soy sauce stock solution, MSG, natural sweetener, high fructose and caramel into a sterilization tank and mixing them with 333-667 parts by weight of brine, 240 to 400 parts by weight of an amino acid stock solution, 24 to 200 parts by weight of a brewed soy sauce concentrate, 1 to 3 parts by weight of MS seed, 0.2 to 0.5 parts by weight of a natural sweetener, 35 to 55 parts by weight of high fructose, 3-7 parts by weight of caramel, Ethyl benzoate 0.1 is mixed in a sterilization tank and uniformly mixed. The sterilization tank is temperature controlled by a sealed structure tank.

In the sterilization step (S2), the mixed solution in the sterilization tank is sterilized by heating at a temperature of 77 to 83 DEG C for 20 minutes. In the sterilization tank, salt water, amino acid solution, soy sauce solution, MSG, natural sweetener, Fructose, and caramel is heated to a temperature of 77 to 83 캜 by a heater, and maintained in this state for 20 minutes to sterilize by heating.

The cooling step S3 is a step of cooling the heat-sterilized mixed liquid to 40 캜 or lower. When the heat sterilization step S2 is completed, the mixture is naturally cooled as it is and cooled until it reaches at least 40 캜.

The filtration step S4 is a step of passing the cooled mixed liquor of the sterilization tank through a filter paper to obtain a filtered mixed liquor. The mixed liquor is passed through a filter paper having a sieve size of 0.1 mm or less to obtain a filtered mixture, A sieve body, a nonwoven fabric, a filter fabric, and the like can be applied.

The preservative mixing step (S5) is a step of mixing and stirring the preservative in the filtered mixture. Representative p-oxybenzoic acid is used as a preservative, and 0.13 parts by weight of preservative is added to 333 to 667 parts by weight of the salt water contained in the mixture And sufficiently stirred so that the preservative is completely mixed with the filtered mixture.

In the next step (S6), the black garlic juice is added to the filtered mixture to uniformly mix the mixture, and 50 parts by weight of black garlic juice is added to 333 to 667 parts by weight of the brine contained in the mixture. So that the black garlic juice is thoroughly mixed with the filtered mixture.

The fermentation aging step (S7) is a step of aging the mixed solution of black garlic juice mixed at room temperature for 3 months. The mixture of black garlic juice is put in a sealed container and fermented for 2 to 3 months in a room at room temperature. This mixture of black garlic juice is fermented and fermented to produce black garlic soy sauce.

Finally, the packing step (S8) is a step of packing fermented aged black garlic soy sauce into a suitable container. The packaging container is packaged in a polyethylene bottle (PT bottle) for sale on the market or a container suitable for a soy sauce container So that it can be sealed or packaged and stored or sold. Thus, the production of black garlic soy sauce is completed in the packaging step (S8).

The thus prepared black garlic soy sauce is used for various foods such as cooking, seasoning, sauces, etc., and is used for richness. Black garlic soy sauce contains black garlic. Unlike the existing raw garlic, black garlic has stimulating odor and arine taste It can be expected that the effect of anticancer, antioxidant and cholesterol level improvement is stronger than that of raw garlic, and that it contains natural sweeteners and has a low calorie value. have.

Claims

, 240 to 400 parts by weight of an amino acid stock solution, 24 to 200 parts by weight of a brewed soy sauce solution, 1 to 3 parts by weight of MS seed, 0.2 to 0.5 part by weight of a natural sweetener, 35 to 55 parts by weight of high fructose, 3 to 7 parts by weight of caramel, 30 to 80 parts by weight of black garlic juice and 0.1 part by weight of preservative are prepared. The black garlic juice is aged at 37 to 43 캜 for 9 to 11 days, A material preparation step (S0) of preparing black garlic juice filtered and aged by aged black garlic;
A raw material mixing step (S1) for mixing the prepared brine, the amino acid stock solution, the brewed soy sauce stock solution, MS paper, natural sweetener, high fructose, and caramel;
Sterilization step (S2) in which the mixed mixture is maintained at a temperature of 70 to 83 DEG C for 20 to 30 minutes and sterilized by heating;
A cooling step (S3) of cooling the heat-sterilized mixture to 40 캜 or lower;
A filtration step (S4) of filtering the sterilized mixed liquid;
A preservative mixing step (S5) in which the preservative is mixed with the filtered mixed solution and stirred;
Mixing the black liquorice juice with the mixed liquor and stirring the black liquor juice mixture (S6);
The fermentation aging step (S7) in which the mixture of black and white ginseng liquids was fermented for 2 to 3 months at room temperature was completed,
The method of producing black garlic soy sauce according to any one of claims 1 to 4, wherein the black garlic soy sauce is used for cooking food, the liver of the food is adjusted, the fat taste of the food is added, and the black garlic ingredient beneficial to the human body can be consumed.

The method according to claim 1,
In the material preparation step (S0), the aged black garlic is squeezed and filtered using a sieve having a sieve size of 0.1 mm or less,
In the material preparing step (S0), the natural sweetener is steviolglycoside extracted from stevia leaves or an enzyme-treated stevia obtained by enzymatically treating the steviolglycoside. The preservative is ethyl p-oxybenzoate,
Wherein the filtration of the cooled mixed liquor is performed at a sieve size of 0.1 mm or less in the filtration step (S4).