KR20220147897A - Making button mushroom soi sauce with aging in cave - Google Patents

Abstract

The present invention relates to a manufacturing method of soy sauce used for seasoning, stewed food, and the like, and more specifically to the manufacturing method comprising a step of mixing a mixture of boiled button mushroom, kelp, and sugar in mixed soy sauce and aging in a cave. Unlike conventional flavored soy sauces, the soy sauce is manufactured by maximizing preservation of amino acids and microorganisms contained therein. In addition, by mixing the mixture without additional salting in the soy sauce, salinity is lowered, and a problem of spoilage, which is as concerned as the lowered salinity, can be controlled with temperature and sugar. In addition, by using wounded button mushrooms, unnecessary button mushrooms in button cultivation farms can also be reduced, and even economic activity can be expected.

Description

Development of soy sauce for cave aged mushrooms {Making button mushroom soi sauce with aging in cave}

The present invention relates to a method for producing soy sauce used for seasonings, stews, etc., and more particularly, to a method for producing soy sauce, which includes mixing a mixture of boiled mushroom, kelp, and sugar with mixed soy sauce and aging it in a cave.

Flavored soy sauce is consumed in various ways such as stewed and seasoned, and it can be said that it is the current home of soy sauce that is diversified and advanced beyond general soy sauce that is produced directly at home.

And in Boryeong-si, Chungcheongnam-do, oyster mushroom grown by inducing cold wind in an underground cave is designated as a special product by the city.

KR1020160026627 A Method for preparing soy sauce with enhanced antioxidant activity KR2020120000073 U Fermented soy sauce, seasoning method manufacturing method

Taste components and sensory characteristics of long-aged Korean soy sauce. Journal of the Korean Society for Food and Nutrition. Hyuk-soon Jang, Nan-hee Lee, Woong-gyu Choi. pp 349~354. 2019. Changes in taste characteristics of traditional soy sauce according to aging period (I) - Analysis of general components and sugars. Korean Society of Food and Lifestyle Culture. Myung-Sook Joo, Kyung-Hee Sohn, and Hyun-Kyung Park. pp 183~188. 1997.

In general, flavored soy sauce is mixed with soy sauce to extract kelp and other seasonings, and then goes through a boiling process. This is because the protein contained in the soy sauce is denatured and the microorganisms are killed, so its originality is improved, but nutritionally it is lowered.

In addition, the phages of oyster mushroom grown in Boryeong-si, Chungcheongnam-do are used only for chicken feed or compost, which does not completely consume the phages.

In order to solve the above problem, the present invention heats 300 parts by weight of mushrooms relative to 100 parts by weight of water for 15 minutes, mixes 2 parts by weight of kelp, 2 parts by weight of green onions, and 10 parts by weight of sugar, and further heated the mixture for 10 minutes and allowed to cool for 30 minutes. After that, it was mixed with 500 parts by weight of mixed soy sauce relative to 100 parts by weight of the mixture and aged for 12 months in a cave at 13 ℃ as a manufacturing method.

Unlike existing flavored soy sauces, it is manufactured while maximizing the preservation of amino acids and microorganisms contained in soy sauce, and the salinity is lowered by mixing the mixture without additional salting in the soy sauce. can

In addition, by using the phage of the mushroom, it is possible to not only strengthen the nutrition and impart flavor to the soy sauce produced by the present invention, but also reduce unnecessary waste disposal of the mushroom-growing farmhouse, so that economic activity can be expected.

1 is a flow chart showing the manufacturing process of the present invention.

To describe the manufacturing method of the present invention in detail, 300 parts by weight of mushrooms relative to 100 parts by weight of water are heated at a central temperature of 121° C. for 15 minutes, and 2 parts by weight of kelp, 2 parts by weight of green onions, and 10 parts by weight of sugar are mixed and heated for additional 10 minutes. After allowing to cool for 30 minutes, it was mixed with 500 parts by weight of mixed soy sauce relative to 100 parts by weight of the mixture and aged in a cave at 13° C. for 12 months.

0.2%의 오차범위 내에서 설정하고, 12개월간 동굴숙성 동안 1개월에 1회 염도측정과 실내온도 측정을하여 숙성보관요건을 유지한다.The initial salinity in the state before aging for 12 months in a cave at 13℃ was 5.6% based on salinity measurement.

Set within an error range of 0.2%, and maintain the aging storage requirements by measuring salinity and room temperature once a month during cave aging for 12 months.

In order to prove the originality of the present invention, an experiment was conducted to compare the salinity, free amino acid, and free acid content with commercially available soy sauce, which will be described with examples.

It is indicated that this is an experiment to explain the difference from the conventional manufacturing method.

The salinity of the soy sauce drafted in the present invention and the commercially available flavored soy sauce were compared, and the average value measured three times using a salinity meter {Cas digital salinity meter (saltfree 2500)} is shown in Table 1.

As shown in Table 1, the average salinity of soy sauce using the method of the present invention is 5.5%, showing a difference in salinity of 6.0% and 0.5% from commercially available soy sauce.

This is the difference in the content of 50 mg based on 100 g of food, and it is considered to be a sufficiently significant number considering that the WHO recommended intake for adults is 2000 mg.

Unit: % Multy compound basic compound
Salty 5.4 6.2 5.6 5.8 5.5 5.9

Table 2 shows the results of confirming the organic acid content of the soy sauce prepared according to the present invention and the commercially available flavored soy sauce.

A total of four organic acids were detected: acetic, oxalic, citric, and tartaric acid.

Organic acid is used as an activity indicator of beneficial bacteria, and commercially available flavored soy sauce includes a boiling process with soy sauce, so it can be confirmed that the organic acid content is about 150 mg% lower than that of soy sauce manufactured due to the present invention.

Table 3 shows the free amino acid content of the soy sauce prepared according to the present invention and the commercially available flavored soy sauce.

Free amino acids are considered to be the most important indicators to explain the nutritional difference between the present invention and the commercially available soy sauce, because free amino acids are ingredients with nutritional significance, including essential amino acids.

According to Table 3, the free amino acid content of the soy sauce prepared by the present invention is about 806 mg% and the commercially available flavored soy sauce is about 517 mg%, showing a difference of more than 150%.

Claims (3)

Heating 300 parts by weight of mushrooms relative to 100 parts by weight of water at a central temperature of 121° C. for 15 minutes, mixing 2 parts by weight of kelp, 2 parts by weight of green onions, and 10 parts by weight of sugar and additional heating for 10 minutes, leaving the mixture to cool for 30 minutes , Mixing with 500 parts by weight of mixed soy sauce relative to 100 parts by weight of the mixture, 5.6% of the initial salinity in the state before aging in a cave at 13 ℃ for 12 months

A manufacturing method comprising the step of maintaining aging storage requirements by setting within an error range of 0.2% and measuring salinity and room temperature once a month during cave aging for 12 months. The method for producing soy sauce according to claim 1, comprising heating 300 parts by weight of shiitake mushrooms relative to 100 parts by weight of water at a central temperature of 121° C. for 15 minutes. The method according to claim 1, comprising the step of mixing with 500 parts by weight of Korean soy sauce based on 100 parts by weight of the mixture.

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