KR20210008715A - Method of making wood-cultivated ginseng soy sauce and soy sauce prepared from him - Google Patents

Abstract

According to the present invention, a method of preparing soy sauce containing wood-cultivated ginseng comprises the steps of: (S1) preparing an Acer mono Max. sap mixture; (S2) preparing soy sauce; (S3) preparing soy sauce containing wood-cultivated ginseng by mixing the soy sauce prepared through the soy sauce preparing step (S2), the Acer mono Max. sap mixture prepared in the step (S1), and wood-cultivated ginseng cultivated through a ginseng cultivation method; and (S4) pouring the soy sauce containing wood-cultivated ginseng, prepared in the step (S3), to a container of 500 ml, sealing the container, and aging the container in a pine tree aging chamber so that the soy sauce containing wood-cultivated ginseng has a scent of pine trees. The soy sauce containing wood-cultivated ginseng prepared by the method of preparing soy sauce containing wood-cultivated ginseng according to the present invention is characterized in that 10 year old wood-cultivated ginseng is harvested through a wood-cultivated ginseng cultivation method that is capable of cultivating a large quantity of wild ginseng for a long time in nature that is close to a growth environment of wild ginseng, and the soy sauce is prepared by using the harvested wood-cultivated ginseng so as to enable general consumers to intake components of 10 year old wood-cultivated ginseng, that are not readily available and are very valuable as well as nutrients of Acer mono Max. sap at the time of the intake of the soy sauce, and thus, it is possible to provide a very beneficial effect on the physical health of the general consumers.

Description

Method of making wood-cultivated ginseng soy sauce and soy sauce prepared from him}

The present invention relates to a method for producing functional soy sauce containing wild ginseng, and more specifically, wild ginseng that can be cultivated in large quantities for a long time close to the growing environment of wild ginseng in nature (cultivated by artificially sowing and transplanting seeds or seedlings in the forest By harvesting 10-year-old wild ginseng grown through the cultivation method of Korean ginseng), and producing wild ginseng soy sauce using this harvested wild ginseng,

An improved method for producing sanyangsam soy sauce in which general consumers can ingest the sanyangsam soy sauce of the present invention and ingest the nutrients of the sap of the sap of 10 years old, which is not easily accessible and is very valuable, and the sanyangsam manufactured thereby It is about soy sauce.

In general, soy sauce is a basic seasoning that matches the seasoning of food. It has a unique flavor that combines salty, sweet, and umami flavors with a unique aroma.

Depending on the concentration, soy sauce can be divided into dark soy sauce, medium sauce, and thin soy sauce. Each of these has different levels and colors of salty and sweet taste, so its uses are different depending on the food.

The dilute soy sauce, which has been marinated for 1 to 2 years, is used to boil soup, and the middle sauce is used to season stew or namul, and the soy sauce that has been soaked for more than 5 years is sweet and sallow to make herbal or abalone. Used.

Since ancient times, making soy sauce has been regarded as an important annual event for families, and events such as making meju, making meju, making jang-making, and making jang-making continued from early winter to early summer of the following year.

The taste of soy sauce is good for the taste of food, so when marinating the soy sauce, we always chose Gilil and prohibited corruption. Careful attention was paid not only to the selection of ingredients but also to the management during storage.

There are two ways to soak the soy sauce: the conventional method and the improved method. Traditionally, pick soybeans in the fall and float them on a hot stone. Then, in the spring of the following year, soak the soybeans in salt water and place them in a sunny place for 30 to 40 days. After simmering enough, only the juice is filtered, filtered, poured into a pot, and sweetened. Make The salt concentration is appropriate about 18-20%.

The modified meal is made with modified meju made using Hwangguk-gyun. Traditional soybean meal is not uniform in quality because various types of bacteria and mold propagate in the process of handling it, and if it is managed incorrectly, it may produce bad taste and smell.

Modified meju is made by breeding a type of fungus that has strong hydrolysis power to hydrolyze proteins and starches, so the quality is uniform and the taste is strong. However, this taste is so simple that it makes you feel the nostalgia of the time when each house had a unique taste.

Both conventional and improved soy sauce are made from brewed soy sauce, and since it takes a long time to manufacture, factories sometimes manufacture and sell amino acid soy sauce.

Amino acid soy sauce is made by hydrolyzing protein raw materials such as soybean flour, soybean meal, peanut seeds, and soybean paste with hydrochloric acid and neutralizing it with caustic soda or carbonated soy. The amino acid is seasoned with salt and chemicals that give the color, taste, and aroma of conventional soy sauce. It is made by adding. It has the advantage of shortening the manufacturing time than conventional soy sauce, but the flavor is much lower.

Typically, soy sauce contains 0.6 to 0.9% nitrogen, 20% salt, 1% sugar and 10% solids.

The liver has a brown color due to the components of melanin and melanoidin, which are the breakdown products of amino acids. Its intrinsic taste is produced by β-methylmercaptopropyl alcohol, and the soy sauce-specific odor is produced by mixing alcohol, aldehyde, ketone, volatile acid, ester, and phenol.

Recently, various ingredients have been added to soy sauce in order to improve the smell and taste as well as the nutrition of the soy sauce.

Specifically, soy sauce containing dogwood sap, ginseng, phylum mushroom, sol, ginseng, etc. has been manufactured and sold on the market.

Of these, soy sauce containing ginseng is generally made of ginseng grown in the field. Ginseng grown in the field is commercially cultivated by human effort and fertilizer, but its pharmacological effect is lower than that of ginseng grown in natural environments such as mountains, and is exposed to chemical fertilizers and persistent pesticides.

In particular, it is known that ginseng grown for a long time in the natural environment has better medicinal effects, but since ginseng grown for a long time in nature is expensive, it was not appropriate to use ginseng grown in nature for a long time in the manufacture of soy sauce.

In addition, it is possible to think of a method of manufacturing soy sauce using camphor ginseng grown by sowing seeds in the mountains, but there is a problem that the survival rate of camphor ginseng rapidly decreases between 1 and 5 years when cultivating camphor ginseng.

That is, since it is difficult to harvest in large quantities of camphor ginseng grown in nature for a long time close to the growth environment of wild ginseng, it is difficult in terms of cost and productivity to apply camphor ginseng to the production of soy sauce.

Accordingly, the applicant of the present invention has been engaged in the field of cultivation of wild ginseng in Punggi, Gyeongsangbuk-do for 30 years, and cultivated wild ginseng by sowing and transplanting 3 million seedlings under a forest of 50,000 pyeong. To develop the method for producing wild ginseng soy sauce of the present invention to popularize and commercialize it. Reached.

(1) Korean Patent Registration No. 10-1901136 (September 17, 2018) "Method of manufacturing dermal soy sauce and dermal soy sauce manufactured thereby" (2) Korean Patent Registration No. 10-1913347 (2018. 10. 24) "Soy sauce, soybean paste, and red pepper paste using ginger meju and its manufacturing method" (3) Korean Patent Registration No. 10-1880597 (2018. 7. 16) "Method of manufacturing coffee soy sauce using coffee ingredients" (4) Korean Patent Registration No. 10-1851341 (April 17, 2018) "Manufacturing method of functional soy sauce using Jeju tangerine" (5) Registered Patent Publication No. 10-0521459 "Method for manufacturing soy sauce containing active ingredients of schisandra chinensis and its soy sauce"

The present invention has been developed to solve the conventional problems as described above, the sanyangsam soy sauce manufacturing method of the present invention and the sanyangsam soy sauce prepared therefrom,

By harvesting 10-year-old wild ginseng grown through the cultivation method of wild ginseng that can be cultivated in large quantities for a long time close to the growing environment of wild ginseng in nature, and using this harvested wild ginseng to manufacture wild ginseng soy sauce,

To give general consumers benefit for human health by ingesting the sanyangsam soy sauce of the present invention, because they can ingest the nutrients of the 10-year-old wild ginseng and the sap of the sap, which are very valuable and cannot be easily accessed. It is to provide a method of manufacturing wild ginseng soy sauce.

In order to achieve the above object, the sanyangsam soy sauce manufacturing method of the present invention,

To lower the salinity of the brine and to increase the nutrient components of the sap of Goro-sob and the flavor and aroma of the soy sauce of wild ginseng, 80% by weight of brine and 20% by weight of the sap of Goro-sobium are mixed to prepare a mixture of Goro-sob sap ( S1 );

i) Meju forming process of mixing Hwangguk bacteria in a mixture of steamed skim soybeans and roasted wheat powder and molding;

ii) a meju fermentation aging process in which the molded meju is suspended and fermented at a temperature of 25° C. for 1-2 months;

iii) 40% by weight of meju that has undergone the fermentation and aging process in a jar, 59.96% by weight of the blast furnace sap mixture of the step (S2), 0.01% by weight of charcoal, 0.01% by weight of dried red pepper, and 0.02% by weight of dried shiitake mushrooms Soy sauce dipping step of putting and fermenting for 3 months;

iv) a filtration step of purifying the fermented and aged soy sauce using a filter cloth;

v) preparing soy sauce including a sterilization/cooling process of boiling and cooling the soy sauce after the filtering process ( S2 );

The step (S3) of preparing a sanyangsam soy sauce by mixing 100L of the soy sauce prepared in the step ( S2 ) with 10L of the blast furnace sap mixture prepared in the step (S1) and 100 to 150 g of wild wild ginseng grown through the hemp cultivation method ( S3 ), and ;

After sealing containing a sanyangsam liver prepared in Step (S3) in 500㎖ vessel, hayeoseo allowed to stand for one week in a pine sukseongsil construction is four-way wall in addition to the pine plate material to coat the pine fragrance to sanyangsam soy pine fragrance to sanyangsam liver It is characterized in that it comprises a step ( S4 ) of coating .

In addition, as a soy sauce prepared by the method for producing wild ginseng soy sauce of the present invention,

Sanyangsam cultivated through the hemp cultivation method of the step (S3),

i) obtaining seeds from hemp grown for more than 3 years in more than 2 generations through 1 generation in any one of broadleaf forests, coniferous forests and mixed forests;

ii) a first hemp cultivation method comprising the step of sowing the seeds in the forest land under the same conditions as the forest land where the hemp from which the seeds were grown, or

i) obtaining seeds from hemp grown for more than 3 years in more than 2 generations through 1 generation in any one of broadleaf forests, coniferous forests and mixed forests;

ii) sowing the seeds in the forest land where the hemp from which the seeds were grown, and

iii) the step of mining if the sown seeds are grown into 1 to 2 year old seedlings, and

iv) It characterized in that the wild ginseng soy sauce is prepared by mixing wild ginseng grown through any one of the second ginseng cultivation methods including the step of transferring and planting the ginseng mined in the forest area under the same conditions as the forest area where the ginseng was mined. It is done with.

In addition, as a soy sauce prepared by the method for producing wild ginseng soy sauce of the present invention,

Put the sanyangsam soy sauce prepared in step (S3) in a 500ml container, and put 1 to 2 wild wild ginseng roots grown for more than 10 years in which the leaves, stems and roots are intact, so that the ingredients and aroma of wild wild ginseng come out in the soy sauce by natural aging. It features.

As described above, according to the sanyangsam soy sauce prepared by the sanyangsam soy sauce manufacturing method of the present invention,

The 10-year-old wild ginseng is harvested through the cultivation method of wild ginseng that can be cultivated in large quantities for a long time close to the growing environment of wild ginseng in nature, and soy sauce is manufactured using the harvested wild ginseng.

It has a very beneficial effect on the human health of general consumers who consume soy sauce because it is not easily accessible to general consumers and can consume very precious 10-year-old wild ginseng ingredients together.

In addition, the soy sauce according to the present invention prepares sanyangsam soy sauce using at least 10-year-old sanyangsam, so that the sanyangsam soy sauce can be expected to have anticancer, antidiabetic, stress relief, gastrointestinal strengthening, and tonic effects.

In addition, the sanyangsam soy sauce according to the present invention contains panaquilon, panacene, panaxin, ginsenosides, vitamins A, B, B1, B2, C, inorganic salts, glucose, fructose, etc., which are a kind of saponin glycoside. It can be beneficial to the human health of general consumers who consume it.

In addition, since the sanyangsam soy sauce according to the present invention is prepared by mixing the sap of Gorosoe tree in salt water to prepare a mixture of Gorosoe tree sap,

It has the effect of lowering the salinity of salt water and increasing the rich taste and aroma of the finished soy sauce by adding the beneficial nutrients of the sap of the sap to the salt water.

In order to achieve the above object, the sanyangsam soy sauce manufacturing method of the present invention comprises the step of preparing a blast furnace sap mixture ( S1 ) ; The step of manufacturing soy sauce ( S2 ) and; The step of preparing wild ginseng soy sauce with wild ginseng grown through the ginseng cultivation method ( S3 ) and; Applying pine scent to the soy sauce of wild ginseng ( S4 ) ; It is characterized by manufacturing wild ginseng soy sauce through a total of 4 steps.

Hereinafter, each step will be described in detail as follows.

Goroso Sap The step of preparing a mixture ( S1 )

In the present invention, in order to prepare wild ginseng soy sauce, first, a mixture of gorosoe sap serving as a basic base is prepared.

The blast furnace sap mixture is prepared by mixing 80% by weight of salt water and 20% by weight of blast furnace sap.

The sap of the Goro is collected from the stem in early spring from the Goro Goro tree belonging to the Maple family.

The sap of the sap of the sap is rich in various minerals, magnesium, calcium, and vitamins, and calcium (Ca), potassium (K), magnesium (Mg), and sodium (Na), which are called the four major minerals, are used as inorganic components in the sap. It accounts for 94%.

In addition, it contains 16.4g of sucrose, which is similar to sugar, so it is not sweet like honey, but you can feel a little sweet taste. For this reason, the sap of the blast furnace is emerging as a bio-water that replaces hangovers and sports ionic beverages.

In addition, if you add gorosoe sap instead of sugar in foods that need sweetness, you can get a much fresher taste.

The present invention is to prepare the blast furnace sap mixture of the above step prior to preparing the sanyangsam soy sauce by mixing 20% by weight of blast furnace sap in 80% by weight of salt water to prepare a blast furnace sap mixture,

It has the effect of lowering the salinity of soy sauce against the salty taste of salt water, adding the beneficial nutrients of the sap of the sap to the salt water, and enhancing the rich taste and aroma of the finished soy sauce.

The blast furnace sap mixture is also used in the process of dipping soy sauce with meju in a step below, and is a basic base material used in the step of preparing wild ginseng soy sauce in the next step after the soy sauce is completed.

Step of preparing soy sauce ( S2 )

In order to prepare wild ginseng soy sauce, first, a brief description of the soy sauce manufacturing method is as follows.

Meju molding process of mixing and molding Hwangguk-gyun (黃麴菌) in a mixture of steamed skim soybeans and roasted wheat powder;

A meju fermentation aging process of suspending and fermenting the molded meju at a temperature of 25° C. for 1 to 2 months;

Soy sauce fermented for 3 months by putting 59.96% by weight of the blast furnace sap mixture, 0.01% by weight of charcoal, 0.01% by weight of dried red pepper, and 0.02% by weight of dried shiitake mushrooms to 40% by weight of meju that has undergone the fermentation and aging process A dipping process;

A filtration step of purifying the fermented and aged soy sauce using a filter cloth;

It comprises a sterilization/cooling process of boiling and cooling the soy sauce after the filtering process.

In the present invention, the meju forming process is a process of manufacturing meju by mixing Hwangguk bacteria in a mixture of 50 to 55% by weight of steamed skim soybeans and 45 to 50% by weight of roasted wheat.

In the steamed skim soybean used in the present invention, well-washed skim soybeans are filled in a cauldron, and water is poured to fill 2/3 (volume ratio), then boiled for 1 hour and then steamed for 2 hours.

In the present invention, the yeast used to ferment meju is a culture of Hwangguk bacteria, a kind of blue fungus, to ferment meju, and it is preferable to mix 0.5 to 1.0% by weight of yeast with respect to 100% by weight of skim soybeans. It is not limited.

In the present invention, the meju fermentation aging process is a process of fermenting meju, and the meju is fermented by hanging it at a temperature of 25° C. for 1 to 2 months to ensure good ventilation.

And, to 40% by weight of the meju that has undergone the fermentation and aging process, 59.96% by weight of the blast furnace sap mixture of the step (S2), 0.01% by weight of charcoal, 0.01% by weight of dried red pepper, and 0.02% by weight of dried shiitake are put in a jar and soy sauce It is fermented for 3 months after soaking.

The charcoal has good hygroscopicity and has an effect of absorbing bad odors contained in soy sauce, dried red pepper has a sterilizing effect along with a spicy taste, and dried shiitake mushrooms have an effect of making the soy sauce taste rich.

Soy sauce that has gone through the fermentation process as described above is filtered out using a filter cloth to filter out foreign substances contained in the soy sauce, boil the soy sauce for 3 to 5 minutes to sterilize bacteria living in the soy sauce, and cool the sterilized soy sauce at room temperature.

Sanyangsam Step of preparing soy sauce ( S3 )

A brief description of the method for preparing the wild ginseng soy sauce is as follows.

In the soy sauce prepared through the soy sauce manufacturing method of the step ( S2 ) , the mixture of the gorosoe sap prepared in the step ( S1 ) and the sanyangsam grown through the hemp cultivation method are mixed to prepare the sanyangsam soy sauce of the present invention.

To 100 ℓ of the soy sauce prepared in step (S2), 10 ℓ of the blast furnace sap mixture prepared in step (S1) and 100 to 150 g of wild ginseng grown through the ginseng cultivation method are mixed to prepare the wild ginseng soy sauce of the present invention.

First, the method of preparing wild ginseng grown through the ginseng cultivation method is as follows.

The "method for cultivating ginseng" according to the present invention refers to a method for cultivating ginseng in large quantities in nature for a long time close to the growing environment of wild ginseng,

There are two methods: sowing seeds in the mountains to cultivate ginseng in a natural state for a certain period of time (the first method), and the method of growing seedlings and replanting them into the mountain for cultivation (the second method).

First, a method of obtaining and sowing a seed (first method) will be described.

Seeds are obtained from hemp grown over two generations through one generation in any one of broad-leaved forest, coniferous forest and mixed forest.

Here, "hemp grown for two or more generations" means that seeds are obtained from hemp (first generation hemp) sown and grown in any one of broad-leaved forest, coniferous forest, and mixed forest, and seeds obtained from hemp of one generation in the same forest area. It refers to hemp grown by sowing.

In general, since seeds can be obtained only when they have been grown for 3 years or more, it is preferable to obtain seeds from hemp grown in 2 or more generations for 3 years or more.

As described above, seeds obtained from hemp grown for two or more generations within the same forest land have higher adaptability to forest land compared to general seeds.

That is, since it has grown over two or more generations within the same forest land, the seeded seeds are in a state of higher resistance to the natural environmental impact and military history of the forest land under the same conditions as compared to ordinary seeds.

Therefore, when the seeds according to the present invention are sown in forest land under the same conditions, the adaptability to the forest land is improved and the survival rate of hemp is improved.

This is the effect of improved genetic characteristics expressed over generations.

Therefore, it is more desirable to obtain seeds from hemp of a higher generation, that is, hemp of more generations, but considering the time, manpower, and cost to cultivate hemp, seeds are obtained from hemp of the second, third, and fourth generations. To get.

Picking is done from early to mid-July. After harvesting red ripened fruits, removing the pulp, dry them in the shade for at least 1 day. Seeds are sifted and only seeds with a thickness of 0.3cm or more are selected and used.

When the seeds are obtained in this way, the seeds are cracked. Gap treatment is done from mid or late July, and is to promote growth.

Gap treatment can be carried out by mixing sand and selected seeds in a ratio of 3:1 and artificially supplying water, and can also be treated naturally in the forest. In the case of cracking treatment, the skin of the seed will open at the same time as the pear grows within the seed.

After gavage treatment, separating seeds from the sand 2-3 days before sowing, and storing the seeds in a shaded and cool place. After that, the gap-treated seeds are sown in forest land. Sowing period is roughly from the end of October to November.

Here, the selection of the forest land is important, and it is preferable to sow the seeds to be sown in the forest land under the same conditions as the forest land where the hemp from which the seeds were seeded grew.

Specifically, if the seeds are harvested from broad-leaved forests, all crack-treated seeds are sown in broad-leaved forests, seeds from coniferous forests are sown in coniferous forests, and seeds from mixed-leaved forests are sown in mixed forests. It is better to sow.

This is to improve the survival rate of seeds sown by using genetic characteristics, as described above.

Before seeding and sowing, planting is carried out in order to produce hemp in the forest from early August to early September. The purpose of pruning is to reduce the density of pests in the soil and to promote maturation of the organic matter layer in the forest.

After that, make a duduk in the forest area to be sown, and the width of the duduk is 50cm or more, and it is better to be prepared so that the height is 15~20cm or more.

After that, the seeds are sown to a depth of 5-10 cm in the forest, and conditions such as the width and height of the ridge and the sowing depth are to improve the survival rate of the seeds.

In the case of sowing seeds, it is preferable to remove the fallen leaf layer of the soil, pile up a pile, and then plant it and cover it with a fallen leaf layer.

Through this method (the first method), only hemp grown for at least 10 years is selectively selected, harvested, washed, and foreign substances attached to the surface are removed.

Next, let's look at how to grow and transplant the seedlings (the second method).

First, seeds are seeded from hemp grown for more than 3 years in 2 generations or more within the same forest. That is, it is the same as in the case of sowing by obtaining the above-described seeds.

Next, the obtained seeds are treated as described above.

After that, the seeds subjected to the cracking treatment are seeded again in the forest land where the hemp seeded with the seeds has grown. Here, it is preferable to sow the gap-treated seeds in the same forest area as the forest area where the seeds were obtained, and if it is difficult to sow in the same forest area due to other conditions, it may be sown in the forest area under the same conditions.

In other words, it is desirable to sow seeds obtained in A region (broad-leaved forest) to A region (broad-leaved forest).If sowing is not possible in the same forest land due to lack of area within the forest land, sowing in the forest land (region B, broad-leaved forest) under the same conditions. It is also possible to do.

On the other hand, also in the method of the present invention (in the case of growing and transplanting seedlings), the forest land is cultivated in the same manner as the above-described method before sowing, and a ridge is made.

When sown seeds grow into 1--2 year old seedlings in their natural state, the seedlings are mined. Mining is done from late March to early April.

After mining, seedlings with wounds or diseased roots or brain heads are selected, and the seedlings are transplanted and planted in the same conditions as the forest where the seedlings were mined between late March and early April.

Here, the term "transplanting seedlings into the forest under the same conditions as the forest land where the seedlings were mined" means that the seedlings mined in the active salt forest are the active salt forests, the seedlings mined in the coniferous forest are coniferous forests, and the seedlings mined in the mixed forests are mixed. It is said to be transplanted.

When planting seedlings, transplant them to a depth of about 10 to 20 cm. This is because transplanting to a depth of about 10 to 20 cm affects the survival rate and shape of the ginseng depending on the depth.

In addition, when planting seedlings, it is preferable to remove the fallen leaf layer of the soil, pile up a pile, and then plant it and cover it with a fallen leaf layer.

Through this method (the second method), only hemp grown for at least 10 years is selectively selected, harvested, washed, and foreign matter attached to the surface is removed.

Wild ginseng harvested through such a method can be cultivated for a long time in nature similar to the growing environment of wild ginseng, and the wild ginseng grown in this way has superior quality and medicinal efficacy compared to conventional camphor ginseng.

Sanyangsam as described above is to be used after collecting and washing the wild ginseng that is about 10 years old with the leaves, stems and roots intact, removing all foreign substances attached to the surface, and powdering them, or

The leaves, stems, and roots are immersed in soy sauce in their intact form to prepare wild ginseng soy sauce.

Put the sanyangsam soy sauce of the present invention prepared as above in a 500ml container and leave for 90 to 120 days while fermenting and aging.

It is preferable to use about 40-50 roots of the wild ginseng having a weight of 1 root of 3 g, and the wild ginseng may be powdered using intact leaves, stems, and roots,

As another example, in a 500ml container containing wild ginseng soy sauce, wild ginseng with intact leaves, stems, and roots is put in 1 to 2 roots each, and the ingredients and aroma of wild ginseng are brought out in the soy sauce by natural aging. You can get a nice visual effect for, and general consumers can consume the wild ginseng in the form of pickles after eating all of the wild ginseng soy sauce of the present invention.

Sanyangsam Step of applying pine scent to the soy sauce ( S4 )

After putting the sanyangsam soy sauce prepared in step (S3) in a 500ml container and sealing it, leave it for 1 week in a pine aging room with pine boards on all sides to give a pine scent to the sanyangsam soy sauce. The scent was let out.

As described above, the sanyangsam soy sauce prepared by the method for preparing the sanyangsam soy sauce according to the present invention is not easily accessible by general consumers while ingesting the sanyangsam soy sauce of the present invention, and the sanyangsam component and the sap of Goro-soyum sap having a very precious 10-year-old medicinal effect. It is possible to consume the nutritional components of.

In addition, the sanyangsam soy sauce according to the present invention prepares sanyangsam soy sauce using at least 10-year-old sanyangsam, so that the sanyangsam soy sauce can expect anticancer, antidiabetic, stress relief, gastrointestinal strengthening, and tonic effects. .

In addition, the sanyangsam soy sauce according to the present invention contains panaquilon, panacene, panaxin, ginsenosides, vitamins A, B, B1, B2, C, inorganic salts, glucose, fructose, etc., which are a kind of saponin glycoside. It is able to provide sanyangsam ingredients that are beneficial to the human body to general consumers who consume it.

Claims (3)

To lower the salinity of the brine and to increase the nutrient components of the sap of Goro-sob and the flavor and aroma of the soy sauce of wild ginseng, 80% by weight of brine and 20% by weight of the sap of Goro-sobium are mixed to prepare a mixture of Goro-sob sap ( S1 );

i) Meju forming process of mixing Hwangguk bacteria in a mixture of steamed skim soybeans and roasted wheat powder and molding;
ii) a meju fermentation aging process in which the molded meju is suspended and fermented at a temperature of 25° C. for 1-2 months;
iii) 40% by weight of meju that has undergone the fermentation and aging process in a jar, 59.96% by weight of the blast furnace sap mixture of the step (S2), 0.01% by weight of charcoal, 0.01% by weight of dried red pepper, and 0.02% by weight of dried shiitake mushrooms Soy sauce dipping step of putting and fermenting for 3 months;
iv) a filtration step of purifying the fermented and aged soy sauce using a filter cloth;
v) preparing soy sauce including a sterilization/cooling process of boiling and cooling the soy sauce after the filtering process ( S2 );

The step (S3) of preparing a sanyangsam soy sauce by mixing 100L of the soy sauce prepared in the step ( S2 ) with 10L of the blast furnace sap mixture prepared in the step (S1) and 100 to 150 g of wild wild ginseng grown through the hemp cultivation method ( S3 ), and ;

After sealing containing a sanyangsam liver prepared in Step (S3) in 500㎖ vessel, hayeoseo allowed to stand for one week in a pine sukseongsil construction is four-way wall in addition to the pine plate material to coat the pine fragrance to sanyangsam soy pine fragrance to sanyangsam liver Sanyangsam soy sauce manufacturing method comprising the step of coating ( S4 ) .
As soy sauce prepared by the method according to claim 1,
Sanyangsam cultivated through the hemp cultivation method of the step (S3),
i) obtaining seeds from hemp grown for more than 3 years in more than 2 generations through 1 generation in any one of broadleaf forests, coniferous forests and mixed forests;
ii) a first hemp cultivation method comprising the step of sowing the seeds in the forest land under the same conditions as the forest land where the hemp from which the seeds were grown, or
i) obtaining seeds from hemp grown for more than 3 years in more than 2 generations through 1 generation in any one of broadleaf forests, coniferous forests and mixed forests;
ii) sowing the seeds in the forest land where the hemp from which the seeds were grown, and
iii) the step of mining if the sown seeds are grown into 1 to 2 year old seedlings, and
iv) It characterized in that the wild ginseng soy sauce is prepared by mixing wild ginseng grown through any one of the second ginseng cultivation methods including the step of transferring and planting the ginseng mined in the forest area under the same conditions as the forest area where the ginseng was mined. Sanyangsam soy sauce manufacturing method.
As soy sauce prepared by the method according to claim 1,
It is characterized in that the sanyangsam soy sauce prepared in step (S3) is contained in a 500ml container, and 1~2 roots of 10-year-old wild wild ginseng with intact leaves, stems, and roots are added so that the ingredients and aroma of wild wild ginseng come out in the soy sauce by natural aging. Sanyangsam soy sauce.