KR20190142495A - Production Method of Soy Sauce Using Oriental Medicinal Material - Google Patents

Abstract

The present invention relates to a method for preparing soy sauce using medicinal herbs, and soy sauce using medicinal herbs prepared thereby. More specifically, the method of the present invention comprises the following steps: cutting unnecessary parts from a fresh crab ingredient for preparation; washing a crab with salt water, washing the same with clean water again, and removing water; adding at least one medicinal herb minor ingredient selected from the group consisting of licorice, cinnamon, Angelica gigas, milk vetch root, and lingzhi mushroom to soy sauce to prepare soy sauce broth; inputting the soy sauce broth into the washed crab; and aging the crab including the soy sauce broth for 2 to 3 days. The method for preparing soy sauce of the present invention removes a fishy taste of a crab (marine life), maintains the freshness, adds a flavor by medicinal herbs, and has an effect of preventing the soy sauce from being spoiled due to usage of 100% of the soy sauce.

Description

Soy Sauce Production Method using Herbal Medicine {Production Method of Soy Sauce Using Oriental Medicinal Material}

The present invention relates to a method for producing soy sauce using herbal medicines, and more particularly, to a method for preparing soy sauce having excellent efficacy by using herbal medicines such as licorice, cinnamon, donkey, Astragalus and Ganoderma lucidum in the preparation of soy sauce.

Korean traditional fermented foods are inoculated with koji by inoculating and cultivating Aspergillus oryzae in traditional soybeans, soybeans, wheat flour, and rice flour. There are improved types of soybeans made by making enzymes. Traditional jang is made mainly at home, but improved jang is manufactured and sold in large quantities in factories.

Soy sauce is an indispensable food in Korean diet, and it is a traditional fermented food made through fermentation and ripening process as one of soybean-based ingredients. It is a processed food because it is seasoning and excellent shelf life.

Soy is a very characteristic food, and because it depends on the type of fermentation microorganisms involved and the manufacturing technology, soy sauce is characterized by taste and aroma. These products have been manufactured and used in each household, but as the economic growth and dietary lifestyle change, they tend to be purchased in the market rather than manufactured in the home.

Korean Patent No. 0209770 discloses a method of preparing conventional soy sauce from which an unpleasant smell is removed, and Korean Patent No. 0736004 discloses soybean paste, soy sauce containing soybean, and a method of manufacturing the same. It is different from the manufacturing method of soy sauce using cinnamon, Angelica, Astragalus and Ganoderma lucidum.

Thus, the present inventors filtered the herbal medicines such as licorice, cinnamon, Angelica, Astragalus, Ganoderma lucidum in the preparation of soy sauce broth, removes the fishy taste of crab, maintains the freshness, sweetens the umami The present invention was completed by confirming the excellentness.

It is an object of the present invention to provide a method for preparing soy sauce using herbal medicines to remove the fishy taste of crab, maintain freshness, and sweeten the flavor.

In order to achieve the above object, the present invention comprises the steps of 1) cutting and trimming unnecessary parts of fresh crab raw material; 2) washing the crab in brine, and then washing it again with clean water, followed by removing water; 3) preparing soy sauce broth with at least one herb ingredient selected from the group consisting of licorice, cinnamon, donkey, Astragalus and Ganoderma lucidum in soy sauce; 4) pouring soy 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 herbal medicine prepared by the above method.

Hereinafter, the present invention will be described in detail.

The present invention comprises the steps of 1) cutting and trimming unnecessary parts of fresh crab raw material; 2) washing the crab in brine, and then washing it again with clean water, followed by removing water; 3) preparing soy sauce broth with at least one herb ingredient selected from the group consisting of licorice, cinnamon, donkey, Astragalus and Ganoderma lucidum in soy sauce; 4) pouring soy 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 of manufacturing soy sauce using the herbal medicine of the present invention, the preparation of the soy sauce broth of step 3) when the soy sauce starts to boil, put the herbs, licorice, cinnamon, donkey, Astragalus and Ganoderma lucidum in mild heat for 2 to 3 hours. After heating, the herbal medicine is filtered and then naturally cooled, and at this time, the herbal medicine material is more preferably contained in 2 to 8% by weight relative to the soy sauce weight.

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

Soy sauce decoction at the time of soy sauce manufacture can be performed to the point of boiling conventional soy sauce conventionally.

The crab which is the main ingredient in the production of soy sauce of the present invention can be used as long as it can be generally used as a material of soy crab. In the present invention, as one example of such crab, any one selected from crab crab, blue crab, long crab, long crab, lacquer crab, soy crab, brown crab, pattern crab, red crab crab, chestnut crab, long toe crab crab and thief crab can be used.

Soy sauce is another material in the present invention may use a conventional soy sauce used in the conventional soy crab production.

In the present invention, when the soy sauce is added, an additive commonly used when using conventional soy crab may be added. As an example of such an additive, spices such as leeks, garlic, ginger, sesame oil, and red pepper, sugars such as sugar, and salt may be added in a predetermined amount. However, these are not essential components in the present invention, and those skilled in the art will be able to use as appropriate, so the detailed descriptions will be omitted below.

In the present invention, soy sauce is soaked soybeans, then crushed, molded into meju, dried and fermented to prepare meju, where it can be prepared by separating the miso.

For example, meju is preferably boiled soybeans for 20 to 28 hours at 90 to 100 ℃ for 6 to 10 hours, then crushed and molded into meju, dried at 20 to 25 ℃ for 30 to 40 days and then 25 to 30 ℃ It can be prepared by fermentation at 35 to 45 days, more preferably boiled soybeans for 24 hours boiled for 8 hours at 100 ℃ and then crushed and molded into meju and dried for 35 days at 20-25 ℃ 25 to 30 ℃ It can be prepared by fermentation in 40 days. The meju prepared through the above process was dried enough to moisturize the outer surface of the meju, and the beneficial fungi could be sufficiently grown without harmful bacteria and molds to multiply to prepare meju.

In Korea and Japan, the roots and stems of Glycyrrhiza uralensis Fischer, Glycyrrhiza glabra L., or other cognate plants are peeled or peeled. In China, dried roots of Glycyrrhiza uralensis Fischer (甘草), Glycyrrhiza glabra L .: Glycyrrhiza inflata Batal (脹 果 甘草) are used.

Licorice is called ural licorice, bent licorice, and grows in Russia (Siberia), Iran, Afghanistan, Pakistan, China (Gamseong, Xinjiang) and Mongolia, and is also grown in Korea. European licorice is distributed in Southern Europe, Central Asia, and China. It is a variety of European licorice, which grows in Russia (Siberia), Iran, Afghanistan, Pakistan, China (Gamseong, Xinjiang) and Mongolia, and is also grown in Korea. European licorice is distributed in Southern Europe, Central Asia, and China. The varieties of European licorice include Russian licorice, Persian licorice, and Iranian licorice.

Licorice is called the national road, meaning the elders of the country and the master of wages. Licorice has an unusual smell and tastes sweet. Licorice harmonizes the toxic effects of all drugs to make the drug appear well, manages the heat and morale of the books, and communicates all blood vessels, and strengthens muscles and bones.

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

The outer shell of licorice is reddish brown or dark brown with vertical wrinkles and sometimes with stamina, shoots and scaly leaves. Peeled licorice is light yellow on the outside and fibrous. This drug is also called Gukro, Geuncho, Micho, Citrus, Wheat, Yeongtong, Chokcho, Rocho.

Cinnamon is a medicinal herb made from bark of the evergreen tree, Cinnamomum japonicum SIEB. The dried bark is curved or half curled and forms irregular pieces. The thickness is usually 3mm and the color of the outer part is blackish brown or black red, and there are spots like grey-white flowers. Inner dark red to black red. The outer layer of the cut surface is grayish brown.

The mountain is mainly grown in southern China, southern Japan, Vietnam, Cambodia and Thailand. The active ingredient contains about 1% of a volatile essential oil component, which contains Pelandandrene, Eugenol, and Methyleugual.

The taste of the medicine is hot and sweet and weakness is recessive. Efficacy is to activate the function of the non-gastrointestinal, so the digestive system is full of digestive disorders or abdominal pain caused by cold abdominal diarrhea widely used. In addition, it responds quickly to vomiting caused by a full stomach. And stops quadriplegia and pain due to the habit (風濕性), cold and cold as the back or knee is widely applied to painful neuralgia and joint diseases.

It also improves postpartum bleeding, or bleeding from old dysentery and feces. In addition, it is effective in reducing kidney function and is also used for diseases in which cystitis occurs frequently as the lower abdomen is cold. In animal experiments, it inhibits skin fungi in test tube, which is cooler than boiled.

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

Angelica is a representative medicinal plant. It used to be harvested in the mountains, but recently it is grown a lot. Enjoy the delicate herbal odor that spreads from the root and leaves of Angelica Angelica. When you eat the lettuce leaves with the light donkey leaves, you can taste the different flavors. In `` Making Natural Farming Materials, '' there is a story about digging roots in the fall and soaking alcohol or other herbal nutrients.

In order to grow donkey medicinally, you need to harvest donkeys without growing flower beds. That is, perennial herb, but medicinal herbs should be digging out before flowering. Early growth is very slow and grows somewhat after June, when it grows somewhat. In herbal medicine, sedatives, tonics, hemorrhoids, anemia and so on.

Astragalus membranaceus is a perennial herb that is distributed in Korea, China, and Japan and grows in the crevices of mountains. It is commonly cultivated as a herb, and it is harvested in the fall of oriental medicine to remove outcrops and fine roots, and dried in the sun. It is called Astragalus of Chinese herbal medicine. It is prescribed for deprivation of blood, uterus, internal organs, cold sweats, peripheral nerve palsy, paraplegia, edema, and chronic nephritis.

Ganoderma lucidum is a year-old mushroom that grows mainly in hardwood roots or stumps from summer to autumn. Occasionally, if a tree, the host, is in the ground, the land may appear to sprout from the ground. It is characterized by a gloss like lacquer on the surface of lampshades and bags.

Ganoderma, the generic name in the name of the manor, means 'shiny shell', and the subordinate name 'lucidum' means 'shining', which represents the unique form characteristics of the manor. The same filocho mushroom, Ganoderma neo-japonicum Imaz. It is a conifer, not a hardwood. The other mushroom is known as Ganoderma valesiacum Boudier.

In oriental medicine, it stabilizes the mind and body, replenishes blood, and soothes cough. It is used for nervous breakdown, insomnia, dizziness, and old cough. Cancer-related studies are also underway, and some animal studies have reported that ganoderma inhibits cancer growth. Artificial cultivation has been successful since the 1970s. In Korea, artificial cultivation methods have been developed and disseminated since 1980s, and are produced on farms, but imported territories are also distributed in foreign countries. Ganoderma lucidum is also called bulchocho, perennial mushroom, etc. It is used as a medicinal herb preciously and is also used for decoration. It is widely distributed around the world.

The soy sauce preparation of the present invention will be described in each step as follows.

Step 1: buy

Buy fresh raw materials.

Second step: trim

Cut out and trim unnecessary areas.

Third step: washing

After washing 2-3 times in brine, wash in clean water.

4th step: Drain

Drain the water.

Step 5: Make Longevity

 Add soy sauce and ingredients to make soy sauce.

Specifically, when the soy sauce starts to boil, put the herbal medicine (Liquorice, cinnamon, Angelica, Astragalus, Ganoderma lucidum) and heat it on low heat for 2 hours to 2 hours and 30 minutes, then filter the herbal medicine and then naturally cool it.

Step 6: dipping

Pour chilled soy sauce into the washed crab.

Step 7: ripening

Refrigerate for 2-3 days.

Step 8: Distribution

Market fluctuates.

Soy sauce prepared by the above method may be used for the preparation of soy crab, shrimp jang, abalone, quail egg jang rim, beef jang rim, crayfish lobster, turban sauce, and boiled fish.

The manufacturing method of the soy sauce configured as described above is to increase the nutritional functionality by eluting the effective nutritional ingredients contained in the crab herb, it can be combined with the flavor of the soy sauce can be improved soy sauce. Specifically, the herbal medicine removes the fishy taste of crabs (sea creatures), maintains freshness, sweetens the savory taste, and uses 100% soy sauce.

Soy sauce prepared according to the present invention can improve the quality of the crab that is used as a high-grade food in Korea, and can reduce the manufacturing cost can make a product beneficial to all manufacturers, suppliers, users.

Hereinafter, a preferred embodiment according to the present invention will be described in more detail by presenting. However, the following embodiments are provided to those skilled in the art to fully understand the present invention, and may be modified in various forms, and the present invention is limited by the above embodiments. It is not.

Example 1 Preparation of Soy Crab

Soy crab was prepared. After removing foreign matters of blue crab, wash it in brine 2 ~ 3 times, wash it in clean water, clean it and remove water.

Prepared crab soy sauce containing 5% of licorice, cinnamon, Angelica, Astragalus and Ganoderma lucidum, respectively, based on soy weight. Specifically, when the soy sauce starts to boil, add the herbal medicine (2% by weight of licorice, cinnamon, Angelica, Astragalus, Ganoderma lucidum), and heat the herbal medicine on a low heat for 2 hours to 2 hours 30 minutes, and then filter the herbal medicine. Cooled.

The blue crab was immersed in the prepared crab soy sauce and refrigerated for 2-3 days.

Example 2 Preparation of Soy Crab

Soy crab was prepared. After removing foreign matters of blue crab, wash it in brine 2 ~ 3 times, wash it in clean water, clean it and remove water.

Prepared crab soy sauce containing 5% of licorice, cinnamon, Angelica, Astragalus and Ganoderma lucidum, respectively, based on soy weight. Specifically, when the soy sauce starts to boil, add the herbal medicine (5% by weight of licorice, cinnamon, Angelica, Astragalus, Ganoderma lucidum), and heat the herbal medicine on a low heat for 2 hours to 2 hours and 30 minutes, then filter the herbal medicine. Cooled.

The blue crab was immersed in the prepared crab soy sauce and refrigerated for 2-3 days.

Example 3 Preparation of Soy Crab 3

Soy crab was prepared. After removing foreign matters of blue crab, wash it in brine 2 ~ 3 times, wash it in clean water, clean it and remove water.

Prepared crab soy sauce containing 5% of licorice, cinnamon, Angelica, Astragalus and Ganoderma lucidum, respectively, based on soy weight. Specifically, when the soy sauce starts to boil, add the herbal medicines (8% by weight of licorice, cinnamon, Angelica, Astragalus, Ganoderma lucidum), and heat the herbal medicine on a low heat for 2 hours to 2 hours and 30 minutes, then filter the herbal medicine. Cooled.

The blue crab was immersed in the prepared crab soy sauce and refrigerated for 2-3 days.

Example 4 Preparation of Soy Crab 4

Soy crab was prepared. After removing foreign matters of blue crab, wash it in brine 2 ~ 3 times, wash it in clean water, clean it and remove water.

Prepared crab soy sauce containing 5% of licorice, cinnamon, Angelica, Astragalus and Ganoderma lucidum, respectively, based on soy weight. Specifically, when soy sauce starts to boil, add Chinese herbal medicine (10% by weight of licorice, cinnamon, Angelica, Astragalus, Ganoderma lucidum), and heat the herbal medicine on a low heat for 2 hours to 2 hours 30 minutes, and then filter the herbal medicine. Cooled.

The blue crab was immersed in the prepared crab soy sauce and refrigerated for 2-3 days.

Comparative Example Preparation of Soy Crab

Soy crab was prepared. After removing foreign matters of blue crab, wash it in brine 2 ~ 3 times, wash it in clean water, clean it and remove water.

The blue crab was immersed in the prepared crab soy sauce and refrigerated for 2-3 days.

Test Example 1 Measurement of Nutrient Content

In order to determine the degree of maturation of the crab and nutrient dissolution of the crab shell according to the embodiment, calcium and chitosan contents isolated from the soy crab prepared in Examples 1 to 4 and Comparative Example were measured and the results are as follows. Table 1 shows.

Calcium is precisely weighed with 5 g of sample, dissolved in water to make 500 ml. 25 ml of water is added to make 100 ml. 15 ml of 10% sodium hydroxide solution is added and left for 1 minute. 2-oxy-1- (2'-oxy 0.1 g of -4'-sulfo-1'-naphthyl azo) -3-naphthoic acid reagent was added and immediately titrated with 0.05M E. D. T. (EDTA) solution.

Chitosan was measured by RI using a TSK gel NH2-60 (250 mm x 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

Test Example 2 Sensory Test

In the soy crab of Examples 1 to 4 and the comparative example of the conventional soy crab manufacturing method, the sensory evaluation on the ease of eating, the degree of fishy removal, the freshness, the taste and taste degree was measured by a nine-point scale method and the results are shown below. Table 2 shows.

During sensory evaluation, sensory test personnel were measured by 30 people (15 men and women each) who worked in the related field 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 Eating ease 8.3 8.4 8.5 8.6 7.6 Fishy removal 7.9 8.3 8.6 8.7 4.2 Freshness 7.7 8.1 8.5 8.3 7.7 Umami 8.1 8.4 8.6 8.3 7.4 Overall preference 8.0 8.3 8.8 8.6 6.8

In the embodiment of the present invention, only the preparation of soy crab as soy sauce of the present invention, but can be used in other shrimp intestine, abalone, quail egg stew, beef intestine, crayfish intestine, hermit sauce, fish stew and the like.

As mentioned above, although the present invention has been described in detail with reference to preferred embodiments, the present invention is not limited to the above embodiments, and various modifications may be made by those skilled in the art within the scope of the technical idea of the present invention. This is possible.

Claims (4)

1) cutting out and trimming unnecessary parts of fresh crab ingredients;
2) washing the crab in brine, and then washing it again with clean water, followed by removing water;
3) preparing soy sauce broth with at least one herb ingredient selected from the group consisting of licorice, cinnamon, donkey, Astragalus and Ganoderma lucidum in soy sauce;
4) pouring soy broth of step 3) into the washed crab of step 2); And
5) a method of manufacturing soy sauce using a herbal medicine comprising; aging the crab containing soy sauce broth for 2-3 days.
According to claim 1, wherein the production of soy sauce broth of step 3) is the soy sauce boils, the herbal medicines, licorice, cinnamon, Angelica, Astragalus and Ganoderma lucidum, and then heated for 2 to 3 hours on a low heat, then filtered the herbal medicine Soy sauce production method using a herbal medicine, characterized in that the natural cooling.
The method of claim 2, wherein the herbal medicines are contained in 2 to 8% by weight relative to the weight of the soy sauce, respectively.
Soy sauce using the herbal medicine prepared by the method of claim 1 to claim 3.