KR20240048426A - Production Method of Soy Sauce Using Oriental Medicinal Material - Google Patents

Abstract

The present invention relates to a method for manufacturing soy sauce using herbal medicine, and more specifically, the steps of cutting and trimming unnecessary parts from fresh crab raw materials; Washing the crab in salt water, then washing it again with clean water, and then removing the moisture; Preparing soy sauce broth by adding one or more herbal ingredients selected from the group consisting of licorice, cinnamon, angelica root, astragalus, and reishi mushroom to soy sauce; Pouring the soy sauce broth into the washed crab; And a step of maturing the crab containing the soy sauce broth for 2 to 3 days. A method of producing soy sauce using herbal medicine comprising a step, and soy sauce using the herbal medicine prepared by the method are provided. In the method for producing soy sauce of the present invention, herbal medicine removes the fishy taste of crabs (sea creatures), maintains freshness, sweetens the umami, and uses 100% soy sauce, so it has the effect of preventing soy sauce from spoiling during storage. there is.

Description

{Production Method of Soy Sauce Using Oriental Medicinal Material}

The present invention relates to a method for producing soy sauce using herbal medicine, and specifically, to a method for producing soy sauce with excellent efficacy by using herbal medicine such as licorice, cinnamon, angelica root, astragalus, and reishi mushroom in the production of soy sauce.

Soybean paste, a traditional fermented food in Korea, is made by inoculating and culturing Aspergillus oryzae on soybeans, wheat flour, rice flour, etc., which are made using meju as the main ingredient, which is obtained through natural fermentation by steaming protein or starch ingredients. There is an improved type of soybean paste that is manufactured by producing enzymes. Traditional sauces are mainly made and used at home, but improved sauces are manufactured and sold in large quantities in factories.

Soy sauce is an important food product that is indispensable in the diet of Korean people. It is a traditional fermented food made through a fermentation and aging process as one of the sauces made from soybeans as the main ingredient. Vegetable proteins are broken down by the action of microorganisms at a high salt concentration to create a delicious flavor. Because it is made to appear, it is a seasoning and a processed food with excellent storage properties.

Soy sauce is a very characteristic food, and its taste and aroma vary depending on the type of fermentation microorganisms involved and differences in manufacturing technology. These sauces have been manufactured and used in each household, but due to economic growth and changes in eating habits, there has been a shift toward purchasing them at the market rather than manufacturing them at home. As a result, not only the amount of sauce consumed but also the manufacturing method has developed significantly.

Korean Patent No. 0209770 discloses a manufacturing method of conventional soy sauce from which unpleasant odors have been removed, and Korean Patent No. 0736004 discloses soybean paste containing green onions, soy sauce, and a manufacturing method thereof. However, the licorice of the present invention, It is different from the method of making soy sauce using cinnamon, angelica root, astragalus, and reishi mushrooms.

Accordingly, the present inventors filtered herbal medicines such as licorice, cinnamon, angelica root, astragalus, and reishi mushrooms in the production of soy sauce broth, and as a result, the effects were found to remove the fishy taste of crab, maintain freshness, and sweeten the umami taste. The present invention was completed by confirming its excellence.

The purpose of the present invention is to provide a method for manufacturing soy sauce using herbal medicine that removes the fishy taste of crab, maintains freshness, and sweetens the umami taste.

In order to achieve the above object, the present invention includes the steps of 1) cutting and trimming unnecessary parts from fresh crab raw materials; 2) washing the crab in salt water, then washing it again with clean water, and then removing the moisture; 3) Preparing soy sauce broth by adding one or more herbal ingredients selected from the group consisting of licorice, cinnamon, angelica root, astragalus, and reishi mushroom to soy sauce; 4) pouring the soy sauce broth of step 3) into the washed crab of step 2); and 5) maturing the crab containing the soy sauce broth for 2 to 3 days.

Additionally, the present invention provides soy sauce using herbal medicine prepared by the above method.

Hereinafter, the present invention will be described in detail.

The present invention includes the steps of 1) cutting and trimming unnecessary parts from fresh crab raw materials; 2) washing the crab in salt water, then washing it again with clean water, and then removing the moisture; 3) Preparing soy sauce broth by adding one or more herbal ingredients selected from the group consisting of licorice, cinnamon, angelica root, astragalus, and reishi mushroom to soy sauce; 4) pouring the soy sauce broth of step 3) into the washed crab of step 2); and 5) maturing the crab containing the soy sauce broth for 2 to 3 days.

In the method for producing soy sauce using herbal medicine of the present invention, in the preparation of soy sauce broth in step 3) above, when the soy sauce begins to boil, add licorice, cinnamon, angelica root, astragalus, and reishi mushroom, which are herbal medicine auxiliary ingredients, and heat over low heat for 2 to 3 hours. After heating, it is preferable to filter the herbal medicine and then naturally cool it. In this case, it is more preferable that the herbal medicine auxiliary materials are each contained in an amount of 2 to 8% by weight based on the weight of soy sauce.

Additionally, the present invention provides soy sauce using herbal medicine prepared by the above method.

Soy sauce decoction during soy sauce production can be carried out by boiling conventional soy sauce.

The crab, which is the main ingredient in the production of soy sauce of the present invention, can be any crab that can generally be used as an ingredient in soy sauce crab sauce. In the present invention, as an example of such crabs, any one selected from the group of tiger crabs, blue crabs, green crabs, long crabs, sea crabs, black crabs, soy crabs, brown crabs, spotted crabs, red-footed crabs, chestnut crabs, long-toed pincers, and thief crabs can be used.

Soy sauce, another ingredient in the present invention, can be used as a general soy sauce conventionally used in making soy sauce crab.

In the present invention, when boiling soy sauce, additives commonly used when using conventional soy sauce crab can be added. As examples of such additives, spices such as green onions, garlic, ginger, sesame oil, and chili peppers, sugars such as sugar, and table salt may be added in predetermined amounts. However, since these are not essential components in the present invention and can be appropriately selected and used by those skilled in the art, detailed information will be omitted below.

In the present invention, soy sauce can be prepared by boiling soaked soybeans, crushing them, forming them into meju, drying, and fermenting to produce meju, and separating the soybean paste from it.

For example, meju is preferably made by soaking soybeans for 20 to 28 hours, boiling them at 90 to 100°C for 6 to 10 hours, crushing them, forming them into meju, drying them at 20 to 25°C for 30 to 40 days, and then drying them at 25 to 30°C. It can be produced by fermenting for 35 to 45 days, and more preferably, soybeans soaked for 24 hours are boiled at 100°C for 8 hours, then mashed and molded into meju, dried at 20 to 25°C for 35 days, and then dried at 25 to 30°C. It can be manufactured by fermenting for 40 days. The meju produced through the above process was able to produce meju suitable for soy sauce production because the moisture on the surface of the meju was sufficiently dried and beneficial molds were sufficiently grown without harmful bacteria and mold growing.

In Korea and Japan, parts of the roots and stems of licorice (Glycyrrhiza uralensis Fischer), European licorice (Glycyrrhiza glabra L.), or other plants of the same family are used with the peel attached or with the peel removed. In China, the dried roots of Glycyrrhiza uralensis Fischer (甘草), Glycyrrhiza glabra L. (光果甘草), and Glycyrrhiza inflata Batal (脹果甘草) are used.

Licorice is called Ural licorice or curved licorice and grows in Russia (Siberia), Iran, Afghanistan, Pakistan, China (Gansu Province, Xinjiang Province), and Mongolia, and is also cultivated in Korea. European licorice is distributed in southern Europe, Central Asia, and China. It is a variety of European licorice and grows in Russia (Siberia), Iran, Afghanistan, Pakistan, China (Gansu Province, Xinjiang Province), and Mongolia, and is also cultivated in Korea. European licorice is distributed in southern Europe, Central Asia, and China. Varieties of European licorice include Russian licorice, Persian licorice, and Iranian licorice, but they are not used medicinally.

Licorice harmonizes the efficacy of all medicines, so it is also called Gukro, which means the elder of the country and the king's teacher. Licorice has a peculiar smell and tastes sweet. Licorice harmonizes the toxicity of all medicines, making them more effective, controlling fever and morale in the intestines, improving communication in all blood vessels, and strengthening muscles and bones.

Pharmacological action is effective for detoxification, hepatitis, urticaria, dermatitis, eczema, etc. It has antitussive, expectorant, muscle relaxation, diuretic, and anti-inflammatory effects and suppresses peptic ulcers.

The outer skin of licorice is reddish-brown or dark-brown, has vertical wrinkles, and sometimes has sheaths, buds, and scale leaves attached. The outer surface of peeled licorice is light yellow and fibrous. This medicine is also called Gukro (國老), Micho (美草), Mandarin (蜜甘), Milcho (蜜草), Yeongtong (靈通), Cheomcho (甛草), and Rocho (??草).

Cinnamon is a medicinal herb made from the bark of Cinnamomum japonicum SIEB., an evergreen tree belonging to the Lauraceae family. The dried bark is curved or half-curled and forms irregular pieces. The thickness is usually 3 mm, and the color of the outer part is black-brown or black-red with gray-white flower-like spots. The inside is dark red to black red. The outer layer of the cut surface is grey-brown.

It grows mainly in southern China, southern Japan, Vietnam, Cambodia, and Thailand. The medicinal ingredient is about 1% of volatile essential oil, including Phellandrene, Eugenal, and Methyleugual.

The taste of the medicine is spicy and sweet, and its medicinal properties are recessive. Because it activates the function of the nasogastric system, it is widely used for digestive disorders caused by a cold digestive system or abdominal pain and diarrhea caused by a cold stomach. In addition, it reacts quickly to vomiting caused by a full stomach. It also stops paralysis and pain caused by wind and moisture, and is widely applied to neuralgia and joint diseases that cause cold and sore back and knees.

It also improves symptoms of continued bleeding after childbirth, long-standing dysentery, and bleeding during bowel movements. In addition, it is highly effective in treating symptoms of kidney function decline and is also used for diseases in which cystitis frequently occurs due to lower abdomen swelling. Animal test results showed that it suppressed skin fungi in a test tube, and cold steeping was more effective than boiling.

One dose is 4-8g and can be taken three times a day. It is a resource plant that is used not only as medicine but also as food. It is best to avoid it if you have high blood pressure or early symptoms of inflammation.

Angelica root is a representative medicinal plant. In the past, it was collected from the mountains, but recently it is widely cultivated. Enjoy the faint scent of herbal medicine from Angelica root and leaves, and use the leaves as a healthy ssam vegetable. If you tear off tender angelica leaves and add them to lettuce wraps, you can enjoy a unique flavor. In 『Making Natural Farming Materials』, there is a story about digging up the roots in the fall and making them into alcohol or containing herbal nutritional supplements.

To cultivate angelica root for medicinal purposes, angelica root must be harvested without flower stalks. In other words, although it is a perennial plant, all medicinal herbs must be dug up before flowers bloom. The initial growth is very slow, but after June, when the growth reaches a certain level, it grows vigorously. In oriental medicine, it is used as a sedative, tonic, hemorrhoids, and anemia.

Astragalus membranaceus is a perennial plant distributed in Korea, China, and Japan and grows in crevices in rocks in mountainous areas. It is commonly cultivated as a medicinal herb. In oriental medicine, it is collected in the fall, the outcrops and fine roots are removed, and dried in the sun. It is called astragalus of herbal medicine. It has the effect of tonic, antiperspirant, etc., and is used to relieve physical weakness, fatigue, and boredom. It is prescribed for respiratory collapse, uterine prolapse, visceral ptosis, cold sweat, peripheral nerve paralysis, hemiparesis, edema, and chronic nephritis.

Reishi is an annual mushroom that grows mainly at the base of roots or stumps of broad-leaved trees from summer to fall. In some cases, when the host tree is underground, the reishi appears to be sprouting from the ground. The characteristic feature is that the surface of the hat and handle has a luster like lacquer.

In the scientific name of Reishi, the genus name 'Ganoderma' means 'shiny shell' and the specific epithet 'lucidum' means 'shining', which represents the unique morphological characteristics of Reishi. Ganoderma neo-japonicum Imaz., Ganoderma japonicum (Fr.) Lloyd, Ganoderma sinense Zhao, and Xu et Zhang, a mushroom of the same genus, is known by three scientific names: Ganoderma neo-japonicum Imaz., Ganoderma japonicum (Fr.) Lloyd, Ganoderma sinense Zhao, and Xu et Zhang. It is a coniferous tree, not a broadleaf tree. In addition, Ganoderma valesiacum Boudier is known as a mushroom of the genus.

In Oriental medicine, it is effective in stabilizing the mind and body, replenishing energy and blood, and soothing coughs, so it is used for nervous breakdown, insomnia, dizziness, and long-term coughing. Research related to cancer is also being conducted, and some animal experiments have reported that reishi suppresses the growth of cancer. Artificial cultivation has been successful since the 1970s, and in Korea, artificial cultivation methods have been developed and distributed since the 1980s and are being produced at farms, but reishi imported from foreign countries is also being distributed. Reishi is also called the herb of elixir of life, the eternal mushroom, etc. It is prized as an herbal medicine ingredient and is also used for decoration. Widely distributed worldwide.

The soy sauce production of the present invention will be described step by step as follows.

Step 1: Purchase

Purchase fresh raw materials.

Step 2: Trim

Cut and trim unnecessary parts.

Step 3: Washing

Wash 2-3 times in salt water, then wash in clean water.

Step 4: Remove moisture

Remove moisture.

Step 5: Making soy sauce

Add soy sauce and additional ingredients to make soy sauce broth.

Specifically, when the soy sauce begins to boil, add herbal medicine (licorice, cinnamon, angelica root, astragalus, and reishi mushroom) and heat over low heat for 2 to 2 hours and 30 minutes. Then, filter the herbal medicine and allow it to cool naturally.

Step 6: Soaking

Pour the cooled soy sauce broth into the washed crab.

Stage 7: Ripening

Refrigerate for 2 to 3 days.

Step 8: Distribution

The market fluctuates.

Soy sauce prepared by the above method can be used in the production of soy sauce crab sauce, shrimp sauce, abalone sauce, braised quail egg, braised beef, mantis shrimp sauce, conch sauce, and braised fish.

The method for producing soy sauce constructed as described above increases nutritional functionality by eluting the effective nutrients contained in the crab shell with herbal medicine, and can produce soy sauce with improved palatability by blending well with the flavor of soy sauce. Specifically, herbal medicine removes the fishy taste of crabs (sea creatures), maintains freshness, sweetens the savory taste, and because it uses 100% soy sauce, it has the effect of preventing soy sauce from spoiling during storage.

Soy sauce manufactured according to the present invention can create a product that is beneficial to all manufacturers, suppliers, and users by improving the quality of crab, which is used as a high-end food ingredient in Korea, and reducing manufacturing costs.

Hereinafter, preferred embodiments according to the present invention will be presented in more detail and described in detail. However, the following examples are provided to enable those skilled in the art to fully understand the present invention and may be modified into various other forms, and the present invention is not limited to the above examples. That is not the case.

<Example 1> Production of soy sauce crab 1

Soy sauce crab was prepared. Foreign matter was removed from the crab, washed 2 to 3 times in salt water, washed in clean water, cleaned, and dried.

Soy sauce for crab sauce containing 5% each of licorice, cinnamon, angelica root, astragalus, and reishi mushroom was prepared based on the weight of the soy sauce. Specifically, when the soy sauce starts to boil, add the herbal medicine (2% by weight of licorice, cinnamon, angelica root, astragalus, and reishi mushroom each based on the weight of the soy sauce), heat over low heat for 2 to 2 hours and 30 minutes, filter the herbal medicine, and then natural. Cooled.

The crabs were immersed in the prepared crab soy sauce and refrigerated for 2 to 3 days.

<Example 2> Production of soy sauce crab sauce 2

Soy sauce crab was prepared. Foreign matter was removed from the crab, washed 2 to 3 times in salt water, washed in clean water, cleaned, and dried.

Soy sauce for crab sauce containing 5% each of licorice, cinnamon, angelica root, astragalus, and reishi mushroom was prepared based on the weight of the soy sauce. Specifically, when the soy sauce starts to boil, add herbal medicine (5% by weight of each soy sauce, licorice, cinnamon, angelica root, astragalus, and reishi mushroom), heat over low heat for 2 to 2 hours and 30 minutes, filter the herbal medicine, and then natural. Cooled.

The crabs were immersed in the prepared crab soy sauce and refrigerated for 2 to 3 days.

<Example 3> Production of soy sauce crab sauce 3

Soy sauce crab was prepared. Foreign matter was removed from the crab, washed 2 to 3 times in salt water, washed in clean water, cleaned, and dried.

Soy sauce for crab sauce containing 5% each of licorice, cinnamon, angelica root, astragalus, and reishi mushroom was prepared based on the weight of the soy sauce. Specifically, when the soy sauce starts to boil, add the herbal medicine (8% by weight of licorice, cinnamon, angelica root, astragalus, and reishi mushroom each based on the weight of the soy sauce), heat over low heat for 2 to 2 hours and 30 minutes, filter the herbal medicine, and then natural. Cooled.

The crabs were immersed in the prepared crab soy sauce and refrigerated for 2 to 3 days.

<Example 4> Production of soy sauce crab sauce 4

Soy sauce crab was prepared. Foreign matter was removed from the crab, washed 2 to 3 times in salt water, washed in clean water, cleaned, and dried.

Soy sauce for crab sauce containing 5% each of licorice, cinnamon, angelica root, astragalus, and reishi mushroom was prepared based on the weight of the soy sauce. Specifically, when the soy sauce starts to boil, add the herbal medicine (10% by weight of licorice, cinnamon, angelica root, astragalus, and reishi mushroom each based on the weight of the soy sauce) and heat over low heat for 2 to 2 hours and 30 minutes. After filtering the herbal medicine, it is natural. Cooled.

The crabs were immersed in the prepared crab soy sauce and refrigerated for 2 to 3 days.

<Comparative example> Production of soy sauce crab sauce

Soy sauce crab was prepared. Foreign matter was removed from the crab, washed 2 to 3 times in salt water, washed in clean water, cleaned, and dried.

The crabs were immersed in the prepared crab soy sauce and refrigerated for 2 to 3 days.

<Test Example 1> Measurement of nutrient content

In order to determine the degree of maturation of the crab paste according to the above example and the degree of nutrient release from the crab shell, the calcium and chitosan contents separated from the soy sauce crab prepared in Examples 1 to 4 and Comparative Examples were measured, and the results were as follows. It is shown in Table 1.

For calcium, accurately weigh 5 g of the sample and dissolve in water to make 500 ml. Add water to 25 ml to make 100 ml. Add 15 ml of 10% sodium hydroxide solution and leave for 1 minute to dissolve 2-oxy-1-(2'-oxy). 0.1 g of -4'-sulfo-1'-naphthylazo)-3-naphthoic acid reagent was added and immediately titrated with 0.05M EDTA solution for measurement.

Chitosan was measured by RI using a TSK gel NH2-60 (250mmㅧ4.6mm) column with a mobile phase of 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 Examples 1 to 4 and the soy sauce crab of the comparative example, which is a conventional soy sauce crab manufacturing method, sensory evaluation of ease of eating, degree of removal of fishy smell, freshness, umami, and degree of preference was measured using a 9-point scale method, and the results are as follows. It is shown in Table 2.

During the sensory evaluation, the sensory testers were 30 people (15 men and women each) who had been working in the salted fish-related field for 3 to 5 years.

division Example 1 Example 2 Example 3 Example 4 Comparative example taste 8.2 8.6 8.9 8.4 7.2 Ease of eating 8.3 8.4 8.5 8.6 7.6 Fishy smell 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 production of soy sauce crab was described using the soy sauce of the present invention, but it can also be used for other shrimp sauce, abalone sauce, braised quail egg stew, braised beef stew, mantis shrimp sauce, conch sauce, stewed fish, etc.

Above, the present invention has been described in detail with preferred embodiments, but 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 and trimming unnecessary parts from fresh crab raw materials;
2) washing the crab in salt water, then washing it again with clean water, and then removing the moisture;
3) Preparing soy sauce broth by adding one or more herbal ingredients selected from the group consisting of licorice, cinnamon, angelica root, astragalus, and reishi mushroom to soy sauce;
4) pouring the soy sauce broth of step 3) into the washed crab of step 2); and
5) A method of producing soy sauce using herbal medicine comprising the step of maturing the crab containing the soy sauce broth for 2 to 3 days.
According to claim 1, in the preparation of the soy sauce broth in step 3), when the soy sauce begins to boil, licorice, cinnamon, angelica root, astragalus, and reishi mushrooms, which are auxiliary ingredients of herbal medicine, are added, heated over low heat for 2 to 3 hours, and then the herbal medicine is filtered. A method of manufacturing soy sauce using herbal medicine, characterized by natural cooling after cooling.
The method for producing soy sauce using herbal medicine according to claim 2, wherein the herbal medicine auxiliary materials are each contained in an amount of 2 to 8% by weight based on the weight of the soy sauce.
Soy sauce using herbal medicine prepared by the method of claims 1 to 3.