M436338 五、新型說明： 【新型所屬之技術領域】 本新型是有關於一種醬油製造裝置，特別是指一種減 鹽高鮮養生醬油製造裝置。 【先前技術】 參閱圖1，一習知的醬油製造裝置，包含一加熱鹽水的 鹽水煮槽11、一冷卻輸出該鹽水的鹽水冷卻器12、一具有 一控制溫度與濕度的製麴室131的製麴設備13、一連通該 鹽水冷卻器12及該製麵室131的潑酵槽14、一設置於該擬 酵槽14内部的授拌器15、一連通該醱酵槽14的壓榨器16 、一連通該壓榨器16的調配加熱器17、一連通該調配加熱 器Π的醬汁冷卻器18,及一連通該醬汁冷卻器18的充填 器19。 一般的醬油原料為加水蒸煮後的脫脂大豆片、焙炒小 麥及種麴，將該等原料混合均勻後，放置於該製麴室i 31 製作成醬油麴，接著將該醬油麴送到該醱酵槽14，並加入 冷卻後的鹽水以調整成適當鹽度的醬醪，藉由該攪拌器15 攪拌均勻後，再放置醱酵數月，在這段期間中，該攪拌器 15仍需時常攪拌該醬醪。 數月過後，該§锻醋酵為一醱酵駿，便可由該醱酵槽 14輸出至該壓㈣16,並由該壓榨器16將該料酵壓摊 出-生醬汁，該生醬汁經該調配加熱器17調配各種人工甘 味及香料並加熱殺g後’再經該f汁冷卻器18冷卻後即成 為醬油’藉由該充填1 19充填裝瓶後，即為可出售之成品 3 一般製造的醬油為了避免在醋酵過程中產生酸敗，都 會添加高濃度鹽類（17-20%)以保持醬汁品質，且為了增加 鮮味和色澤，在最後將該生醬汁添加人工甘味（如甘草精、 化學味精等）、醬色、脫鹽劑、人工醬油香料等化合物，造 成使用者飲食後身體代謝的負擔。 【新型内容】 因此，本新型之目的，即在提供一種可製造減鹽高鮮 養生醬油的醬油製造裝置。 於是’本新型減鹽高鮮養生醬油製造裝置，包含一鹽 水單兀、一第一醱酵單先、一第二醱酵單元、一第一處理 單元’及一第二處理單元。M436338 V. New description: [New technical field] The present invention relates to a soy sauce manufacturing device, in particular to a salt-reducing high-fresh health soy sauce manufacturing device. [Prior Art] Referring to Fig. 1, a conventional soy sauce manufacturing apparatus comprises a brine boiling tank 11 for heating brine, a brine cooler 12 for cooling the brine, and a chamber 131 for controlling temperature and humidity. The mashing device 13, a rinsing tank 14 connecting the brine chiller 12 and the faucet chamber 131, a refiner 15 disposed inside the vat 14 and a press 16 connected to the fermentation tank 14 A compounding heater 17 that communicates with the press 16 , a sauce cooler 18 that communicates with the blending heater, and a filler 19 that communicates with the sauce cooler 18 . The general soy sauce raw material is defatted soybean flakes after cooking with water, roasted wheat and seedlings, and the raw materials are uniformly mixed, and then placed in the cooking chamber i 31 to prepare soy sauce crucible, and then the soy sauce is sent to the crucible. Fermenter 14 and adding the cooled brine to adjust the sauce to the appropriate salinity. After stirring by the stirrer 15, the yeast is left for several months. During this period, the stirrer 15 still needs to be used. Stir the sauce. After a few months, the § forged vinegar is a mash, which can be output from the fermentation tank 14 to the pressure (four) 16, and the press 16 is used to spread the yeast-soy sauce, the raw sauce After the blending heater 17 is equipped with various artificial sweet tastes and spices and heated to kill g, 'after the fin juice cooler 18 is cooled, it becomes soy sauce', after being filled and bottled by the filling 1 19, the ready-made product 3 is sold. In order to avoid rancidity in the vinegar fermentation process, the high-quality salt (17-20%) is added to maintain the quality of the sauce, and in order to increase the umami and color, the raw sauce is added with artificial sweetness. (such as liquorice, chemical monosodium glutamate, etc.), sauce color, desalting agent, artificial soy sauce flavor and other compounds, causing the burden of body metabolism after the user's diet. [New content] Therefore, the object of the present invention is to provide a soy sauce manufacturing apparatus capable of producing a salt-reducing and high-fresh health soy sauce. Thus, the novel salt-reducing and high-fresh soy sauce manufacturing apparatus comprises a salt water unit, a first yeast single, a second fermentation unit, a first processing unit, and a second processing unit.
該鹽水單元包括一用以加熱一鹽水並輸出的鹽水煮槽 ，及一連通該鹽水煮槽且用以冷卻該鹽水並輸出的越A 卻器。 .瓜 7 該第一醱酵單元包括一用以製造一醬油麴且具有一杵 制溫度與漏度的製麴室的製麴設備一連通該鹽水冷卻^ 及該製麴室的第一醱酵槽’及一設置於該第一醱酵槽内部 的攪拌器’該第一醱酵槽接收該鹽水及該醬油麴並輸出一 第一醱酵物。 該第二翰酵單元包括-用以殺菁碎裂一第—植物材並 j的殺菁粉碎器…連通該第H槽及該殺菁粉碎器 的第-醱酵槽，及一設置於該第二醱酵槽内部的攪拌器， 該第一醱酵槽接收該第—醱酵物及已殺菁碎裂的該第一植 物材並輸出一第二醱酵物。 該第一處理單元包括一毺α 連通該第二醱酵槽且接收並壓 榨該第二醱酵物以輸出一生醬汁的壓榨器。 I第一處理單兀包括—連通該壓榨器且用以加熱殺菌 I生醬/十並輸出一第一醬汁的調配加熱器，及一連通該調 配加熱器且用以冷卻該第—f汁並輸出_第二醬汁的醬汁 冷卻器。 本新型還提供另-種減鹽高鮮養生醬油製造裝置，和 上述的減鹽鬲鮮養生醬油製造裝置差異在於： 該第一處理單元包括一連通該第二醱酵槽且壓榨該第 二醱酵物以輸出一生醬汁的壓榨器、一用以熱萃取—第二 植物材並輸出一萃取液的熱萃取器，及一連通該壓榨器2 該熱萃取器的第三醱酵槽，該第三醱酵槽接收該生醬汁及 該萃取液並輸出一第三潑酵物。 本新型之功效在於：經由三段式的加料及醱酵過程可 自然地降低鹽度，且天然植物材内的呈味成份及風味成分 可以增加醬油的鮮味，不需再另外添加人工甘味或人工= 料等化合物’故可減少使用者身體健康上的負擔。 【實施方式】 有關本新型之前述及其他技術内容、特點與功 从’在 以下配合參考圖式之二個較佳實施例的詳細說明申 T，將'可 清楚的呈現。 在本新型被詳細描述之前，要注意的是，在以下的說 明内容中’類似的元件是以相同的編號來表示。 參閱圖2’本新型減鹽高鮮養生醬油.製造裝置之一第一 較佳貫施例包含一鹽水單元2、一第一醱酵單元3、一第二 潑酵單元4、-第-處理單元5,及—第二處理單元6。 該鹽水單元2包括一鹽水煮槽21，及一連通該鹽水煮 槽21的鹽水冷卻器22。 該第一醱酵單元3包括一具有一控制溫度與濕度的製 麴至311的製麴設備31、一連通該-鹽水冷卻器22及該製麴 至311的第一醱酵槽32,及一設置於該第一醱酵槽32内部 的攪拌器33。 該第一醱酵單元4包括一殺菁粉碎器41、一連通該第 一醱酵槽32及該殺菁粉碎器41的第二醱酵槽42，及一設 置於該弟二醱酵槽42内部的授拌器43。 該第一處理單元5包括一連通該第二醱酵槽42的壓榨 器51 〇 該第二處理單元6包括—連通該壓榨器51的調配加熱 器61、一連通該調配加熱器61的醬汁冷卻器62，及一連 通該醬汁冷卻器62的充填器63。 一般使用時，該鹽水煮槽21加熱鹽水至沸騰殺菌，再 輸出至該鹽水冷卻器22以冷卻至6〇〇c以下並輪出。另一 方面，將脫脂大且片加水蒸煮後，和焙炒小麥及種麴一起 放入該製麴室311，混合均勻後放置一段時間以製作成醬油 麴。 該醬油麴製作完成後，輸出至該第一醱酵槽32，並加 入冷卻後的該鹽水以調整成含鹽量約17-2〇%的醬醪，藉由 該搜拌器33授拌均句後，再放置_四個月。在這 ，該攪拌器33需時常攪拌該醬轉l。 四個月後，該醬醇已醋酵成為一第—駿酵物，可輪出 至該第二醱酵槽42。此時該殺菁粉碎器41將一第—植 加水殺菁碎裂後輸入該第二撥酵槽42，藉由該授掉器4 該第-礙酵物及已均質碎裂的該第_植物材_均句後· 再放置潑酵二到三個月。此段時間中，該第-植物材内之 呈味成份及風味成份會自然被萃取出來，且因為該第一植 物材提供了大量可供潑酵的營養源，使醋酵菌種再次活化 ，也讓該第一醱酵物之鮮味及成份更加豐富。 再者，由於加入了約20_30%的該第一植物材使咳第 一《物的鹽度降低，但因為此時該第__物已近熟成 ，大ϊ繁殖㈣菌已成為該第—輯物中的優勢菌種，因 此其他雜菌的生長機會已大幅降低，並不會因'為鹽度降低 而導致該第一潑酵物產生酸敗，且該第一植物材在加入前 =過該殺菁粉碎器41料殺菌’故不會帶人外來菌種而 "曰到原先g種的生態，而該第—植物材中所含有的豐富 可供醱酵的營養源，亦使得原本的優勢醪菌大量繁二 降低了其他雜菌的生長機會，確保了該第_驗酵物的品質 穩定。 於本實施例中，該第一植物材包括甘藍、蕃恭、芽菜 各大白菜、蘋果.等，但亦可依照口味需求或蔬果產季等因 素而改變蔬果種類。 二到三個月後，該第一酸酵物已潑酵成為—第二酿酵 M436338 物，便可由該第二醱酵槽42輸出至該壓榨器51，該壓榨器 51對該第二撥酵物進行壓拷以得到一生醬汁。 由於先前加入了 20-30%的該第一植物材，此時該生醬 汁的鹽度下降到約為12-13%，已大幅低於市售的醬油，且 因為醱酵過程中會自然產生酸，使該生醬汁的酸鹼值（pH值 )約在4.2-4.6之間，此為利於食物保存的酸鹼度，故即使鹽 度降低亦能保持該生醬汁不敗壞。 將該生醬汁過濾後，可視需求由該調配加熱器61添加 天然的甘味劑（如蔗糖、甜菊等植物性原料）以調配糖度及口 感，再經該調配加熱器61加熱殺菌該生醬汁為一第一醬汁 並輸出，並經該醬汁冷卻器62冷卻該第一醬汁並輸出一第 二醬汁，即可藉由該充填器63將該第二醬汁充填入容器， 成為可出售的成品。 參閱圖3,圖中說明不同製造方式的醬油在凍乾並調配 成50mg%濃度後的清除自由基二苯基_2_苦味肼游離基 (l，l-Diphenyl-2-picryl-hydrazy卜簡稱 DPPH)能力，其中， 方柱91代表使用先前技街所製造醬油的清除自由基DppH 能力’方柱92則為本實施例所製造醬油的清除自由基 DPPH能力，如圖中所示，本實施例可提升醬油的清除自由 基DPPH能力至先前技術的將近2倍。 經由以上的說明’可將本實施例的優點歸納如下： 經由兩段式的加料及醱酵過程可自然地將鹽度降低至 12-13%。而添加由蔬果原料構成的該第一植物材，可使醬 油口感更為天然，且該第一植物材内的呈味成份及風味成 M436338 分可以增加醬油的鮮咗 幻砰味。再者，在醱酵過程中，完全不外 加額外的人工化合你s ^ t ^物及人工甘味劑，故不會造成使用者身 體代謝的負擔。 參閱圖4,為本新型的一第二較佳實施例，該第二較佳 實施例是類似於該第-較佳實施例，該第二較佳實施例與 該第一較佳實施例的差異在於： 該第I理單元5包括-連通該第二酿酵槽42的壓榨The brine unit includes a brine tank for heating a brine and outputting, and a vessel that communicates with the brine tank to cool the brine and output. Melon 7 The first fermentation unit comprises a mashing device for making a soy sauce and having a temperature and a leaking chamber, and the first fermentation of the brine is cooled. a tank 'and a stirrer disposed inside the first fermentation tank'. The first fermentation tank receives the brine and the soy sauce and outputs a first yeast. The second enamelled unit includes a killing cremator for killing the cyanine-first plant material, and a first-fermenting tank connecting the H-channel and the killing cremator, and a a stirrer inside the second fermentation tank, the first fermenter receives the first plant material and the first plant material that has been broken and outputs a second yeast. The first processing unit includes a squeezer that connects the second fermentation tank and receives and compresses the second fermentation to output a raw sauce. The first processing unit includes a mixing heater that communicates with the press and heats the sterilized sauce/yen and outputs a first sauce, and connects the blending heater to cool the first juice And output _ second sauce sauce cooler. The present invention also provides another device for manufacturing a salt-reducing and high-fresh health soy sauce, and the difference between the above-mentioned salt-reducing and fresh-keeping soy sauce manufacturing device is as follows: the first processing unit includes a second fermentation tank connected to the second fermentation tank and pressing the second crucible a fermenter for outputting a raw sauce, a hot extractor for extracting the second plant material and outputting an extract, and a third fermenting tank connected to the hot extractor of the presser 2, the first The three fermenter receives the raw sauce and the extract and outputs a third splash. The effect of the novel is that the salinity can be naturally reduced by the three-stage feeding and fermentation process, and the flavoring ingredients and flavor components in the natural plant material can increase the flavor of the soy sauce without adding artificial sweetness or Artificial = material and other compounds' can reduce the burden on the user's health. [Embodiment] The foregoing and other technical contents, features, and advantages of the present invention will be apparent from the following detailed description of the preferred embodiments of the accompanying drawings. Before the present invention is described in detail, it is to be noted that in the following description, similar elements are denoted by the same reference numerals. Referring to FIG. 2', the first preferred embodiment of the novel salt-reducing and high-fresh health soy sauce comprises a brine unit 2, a first fermentation unit 3, a second fermentation unit 4, and a first treatment. Unit 5, and - second processing unit 6. The brine unit 2 includes a brine tank 21 and a brine cooler 22 that communicates with the brine tank 21. The first fermentation unit 3 includes a crucible device 31 having a temperature and humidity control device 311, a first fermentation tank 32 connected to the brine cooler 22 and the crucible to 311, and a An agitator 33 disposed inside the first fermentation tank 32. The first fermentation unit 4 includes a killer pulverizer 41, a second fermentation tank 42 connected to the first fermentation tank 32 and the killer pulverizer 41, and a second fermentation tank 42 disposed in the second fermentation tank 42. Internal mixer 43. The first processing unit 5 includes a presser 51 that communicates with the second fermentation tank 42. The second processing unit 6 includes a blending heater 61 that communicates with the presser 51, and a sauce that communicates with the blending heater 61. A cooler 62, and a filler 63 that communicates with the sauce cooler 62. In general use, the brine brewing tank 21 heats the brine to boiling sterilization, and then outputs it to the brine cooler 22 to be cooled to below 6 〇〇c and is rotated. On the other hand, after the fat is large and the tablets are steamed, they are placed in the mashing chamber 311 together with the roasted wheat and the seedlings, and the mixture is uniformly mixed and left for a while to prepare a soy sauce. After the soy sauce is finished, it is output to the first fermentation tank 32, and the cooled brine is added to adjust the sauce to a salt content of about 17-2%, and the mixture is fed by the stirrer 33. After the sentence, put _ four months. Here, the agitator 33 needs to constantly stir the sauce to turn it. Four months later, the soy sauce has been vinegar-fermented into a first-thirst, which can be taken to the second fermentation tank 42. At this time, the killing pulverizer 41 splits a first planting water and kills the cyanine into the second retort 42 by the eliminator 4 and the homogenized fragmented plant. Material _ after the sentence · Then put the fermentation for two to three months. During this time, the flavoring ingredients and flavor components in the first plant material are naturally extracted, and because the first plant material provides a large amount of nutrient source for the fermentation, the vinegar yeast species are reactivated. It also makes the first mash taste richer and more fragrant. Furthermore, since about 20-30% of the first plant material is added, the salinity of the first substance is lowered, but since the first __ thing is near mature, the cockroach breeding (four) bacterium has become the first series. The dominant species in the body, so the growth chances of other bacteria have been greatly reduced, and the first plant is not rancid due to the decrease in salinity, and the first plant material is added before the addition. The cyanine pulverizer 41 is sterilized, so it does not bring foreign bacteria and grows into the ecology of the original g, and the first plant material contains a rich nutrient source for fermentation, which also makes the original advantage. The large number of sputum bacteria reduces the growth opportunities of other bacteria, ensuring the stability of the quality of the first test enzyme. In the present embodiment, the first plant material includes cabbage, cabbage, sprouts, Chinese cabbage, apple, etc., but the variety of fruits and vegetables may also be changed according to taste requirements or fruit and vegetable seasons. After two to three months, the first acid yeast has been sterilized into a second fermented M436338, which can be output from the second fermentation tank 42 to the press 51, which presses the second leachate Press-copy to get a raw sauce. Since 20-30% of the first plant material was previously added, the salinity of the raw sauce dropped to about 12-13%, which was significantly lower than the commercially available soy sauce, and naturally because of the fermentation process. The acid is generated so that the pH value of the raw sauce is about 4.2-4.6, which is a pH which is good for food preservation, so that the sauce can be kept intact even if the salinity is lowered. After the raw sauce is filtered, a natural sweetener (such as a vegetable material such as sucrose or stevia) may be added to the blending heater 61 to adjust the sugar content and the mouthfeel, and then the heater 61 is used to heat and sterilize the raw sauce. A first sauce is outputted, and the first sauce is cooled by the sauce cooler 62 and a second sauce is output, and the second sauce is filled into the container by the filler 63 to become Finished product for sale. Referring to Fig. 3, the scavenging free radical diphenyl-2-pinamine-free radicals (l,l-Diphenyl-2-picryl-hydrazy) after soaking in different manufacturing methods of soy sauce after lyophilization and blending to a concentration of 50 mg% is illustrated. DPPH) ability, wherein the square column 91 represents the scavenging free radical DppH ability of the soy sauce produced by the previous technology street. The square column 92 is the scavenging free radical DPPH ability of the soy sauce produced in the present embodiment, as shown in the figure, the present embodiment For example, the DPPH ability of soy sauce to scavenge free radicals is nearly double that of the prior art. The advantages of this example can be summarized as follows by the above description: The salinity can be naturally reduced to 12-13% via a two-stage feeding and fermentation process. Adding the first plant material composed of raw materials of fruits and vegetables can make the taste of the soy sauce more natural, and the taste component and flavor of the first plant material can be increased to a scent of soy sauce. In addition, during the fermentation process, there is no additional artificial combination of your s ^ ^ ^ material and artificial sweetener, so it will not cause the burden of the user's body metabolism. Referring to FIG. 4, a second preferred embodiment of the present invention is similar to the first preferred embodiment, the second preferred embodiment and the first preferred embodiment. The difference is that: the first unit 5 includes a press that connects the second brewing tank 42
器51熱萃取器52，及一連通該壓榨器51及該熱萃取 器52的第三醱酵槽53.。 該調配加熱器61連通該第三醱酵槽53。 般使用時，在該第一醱酵物醱酵成為該第二醱酵物 後’便可由該第二爾槽42輸出至該壓梓器5卜並由該壓 榨器51對該第二醱酵物進行壓榨以得到一生醬汁。The heater 51 is a hot extractor 52, and a third fermentation tank 53 that communicates with the press 51 and the hot extractor 52. The compounding heater 61 communicates with the third fermentation tank 53. In normal use, after the first mash is fermented to become the second mash, 'the second sump 42 can be outputted to the embossing device 5 and the second mash can be pressed by the squeezing device 51. To get a lifetime sauce.
^接著將該生醬汁輸入該第三酿酵槽53 ,此時該熱萃取 器52熱萃取帛—植物材並輪出_萃取液至該第三潑酵槽 53 ’將該生醬汁及該萃取液混合均㈡臭，密閉存放於陰涼 空間二到三個月。此段時間令，”二植物材的呈味成分 和風味成分會和該生醬汁結合，使該生醬汁口感更為天然 ’且該第二植物材内的抗氧化成分亦會進入該生醬汁，使 該生醬汁更增加了抗氧化的功效。 於本實施例中’該第二植物材包括甘草、枸杞、紅棗 及香兹等養生食材’但亦可依照口味需求或抗氧化功效等 因素而改變食材種類。 二到三個月後 酵成為一第三醱酵物，由 9 於加入了該萃取液，传兮笛_ 便該第二醱酵物的鹽度更為降低至80_ 9‘0%’並因為此段時間的潑酵，使該第三_物的阳值降 低至？4·3左右’而使該第三醱酵物具有天然防腐的功效 ，增加最終產品醬油的未來保存性。 將該第三酸酵物過渡後，可視需求由該調配加熱器Μ 添加天然的甘味劑（如蔬糖、甜菊等植物-性原料）以調.配糖度 及口感’再經該調配加熱器61加熱殺菌該第三醱酵物為一 第醬/.十並輸出，並經該醬汁冷卻器62冷卻該第一醬汁並 輸出H汁’即可藉由該充填器63將該第二醬汁充填 入容器’成為可出售的成品.。 參閱圖3’ g巾說明不同製造方式的醬油在;東乾並調配 成50mg%濃度後的清除自由基DppH能力，其中，方柱μ代 表使用先前技術所製造醬油的清除自甴基DppH㊣力，方柱 93則為本實施例所製造醬油的清除自由基DPPH能力，如 圖中所不，本實施例可提升醬油的清除自由基DppH能力超 過先前技術的2倍。 如此，該第二較佳實施例亦可達到與上述第一較佳實會 施例相同的目的與功效，且經由三段式的加料及醱酵過程 ，可再將鹽度降低至8.0_9.0%，得到鹽度更低的醬油。而醬 油的pH值降至4.2-4.3，更具有天然防腐的功效，有益於醬 油未來之保存。 除了添加由蔬果原料構成的該第一植物材外，另外又 添加了由養生食材構成的該第二植物材，使醬油口感更為 天然’且天然植物材内的呈味成份及風味成分可以增加醬 10 油的鮮味。 ;醱酵過程中’完全不外加額外的人工化合物 第味劑，故不會造成使用者身體代謝的負擔。且該 第-植物材由養生食材構成，使醬油更具抗氧化的功效。 综上所述’本新型不僅可將醬油的鹽度降低至8 0 9 0% ’且可藉由添加該第一植物材及該第二植物材，增加醬油 的鮮味，並降低使用者身體的負擔及具有抗氧化的功效， 故確實能達成本新型之目的。 惟以上所述者，僅為本新型之較佳實施例而已，當不 以此限定本新型實施之範圍，即大凡依本新型申請專利 fe圍及新型說明内容所作之簡單的等效變化與修飾，皆仍 屬本新型專利涵蓋之範圍内。 【圖式簡單說明】 圖1是一習知的醬油製造裝置示意圖； 圖2是本新型減鹽高鮮養生醬油製造裝置之一第一較 佳實施例的示意圖； 圖3是一柱狀圖，說明使用不同製造方式的醬油在凍 乾並調配成50mg%濃度後的自由基DPPH清除能力；及 圖4是本新型減鹽高鮮養生醬油製造裝置之一第二較 佳實施例的示意圖。 11 M436338 【主要元件符號說明】 2…… •…鹽水單元 42·.... •…第二醱酵槽 21···._ •…鹽水煮槽 43 •…攪拌器 22•.… …·鹽水冷卻器 5…… •…第一處理單元 3…… •…第一醱酵單元 51 ····. …··壓榨器 31·..·· •…製麴設備 52..... ••…熱萃取器 311 ··· •…製麴室 53 .•…第三醱酵槽 32·.·.· …·第一醱酵槽 6…… …··第二處理單元 33···.. •…攪拌器 61…· ••…調配加熱器 4…… •…第二醱酵單元 62•… ••…醬汁冷卻器 41 ···.. …·殺菁粉碎器 63·.·. ••…充填器 12Then, the raw sauce is input into the third fermenting tank 53, at which time the hot extractor 52 thermally extracts the mash-plant material and takes the _ extract to the third retort 53' to the raw sauce and The extract is mixed (2) and stored in a cool space for two to three months. During this period of time, "the flavoring and flavoring ingredients of the two plant materials will be combined with the raw sauce to make the raw sauce taste more natural" and the antioxidant components in the second plant material will also enter the life. The sauce makes the raw sauce more anti-oxidant effect. In the present embodiment, the second plant material includes licorice, alfalfa, red dates and fragrant foods, but can also be used according to taste requirements or antioxidant effects. Change the type of ingredients by other factors. After two to three months, the leaven becomes a third mash, and the extract is added to the extract, and the salinity of the second mash is reduced to 80 _ 9'. 0% 'and because of this period of time, the positive value of the third substance is reduced to ~4·3', so that the third mash has a natural antiseptic effect, increasing the future preservation of the final product soy sauce. After the third acid yeast is transferred, the natural heating agent (such as vegetable sugar, stevia and other plant-based raw materials) may be added to adjust the sugar content and taste by the blending heater 再. Heat sterilization of the third mash to a sauce/. Outputting, and cooling the first sauce through the sauce cooler 62 and outputting the H juice 'to fill the second sauce into the container by the filler 63' becomes a saleable product. See Figure 3' The g towel indicates the soy sauce of different manufacturing methods; the ability to scavenge free radical DppH after the East is blended into a concentration of 50 mg%, wherein the square column μ represents the removal of the soy oil using the prior art from the base group DppH positive force, square column 93 Therefore, the DPPH ability of the soy sauce produced in the present embodiment is scavenged by free radicals. As shown in the figure, the present embodiment can improve the scavenging free radical DppH capacity of the soy sauce by more than twice that of the prior art. Thus, the second preferred embodiment also The same purpose and effect as the first preferred embodiment described above can be achieved, and the salinity can be further reduced to 8.0-9.0% via the three-stage feeding and fermentation process to obtain a lower salinity soy sauce. The pH value of the soy sauce is reduced to 4.2-4.3, which has a natural antiseptic effect, which is beneficial to the future preservation of the soy sauce. In addition to the addition of the first plant material composed of vegetable and fruit raw materials, the addition of the health food material is added. Second plant material, make the sauce The oily taste is more natural' and the flavoring ingredients and flavoring ingredients in the natural plant material can increase the umami taste of the oil. The fermentation process does not add any artificial compound flavoring agent, so it will not cause users. The burden of body metabolism. The first plant material is composed of health food ingredients, which makes the soy sauce more antioxidant. In summary, the 'new model can not only reduce the salinity of soy sauce to 890%' and can borrow The addition of the first plant material and the second plant material increases the umami taste of the soy sauce, reduces the burden on the user's body, and has an antioxidant effect, so that the object of the present invention can be achieved. For the preferred embodiment of the present invention, the scope of the present invention is not limited thereto, that is, the simple equivalent changes and modifications made by the present invention and the novel description are still the novel patents. Within the scope of coverage. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view of a conventional soy sauce manufacturing apparatus; FIG. 2 is a schematic view showing a first preferred embodiment of the novel salt-reducing high-fresh health soy sauce manufacturing apparatus; FIG. 3 is a histogram. The free radical DPPH scavenging ability of the soy sauce of different manufacturing methods after lyophilization and blending to a concentration of 50 mg% is illustrated; and FIG. 4 is a schematic view showing a second preferred embodiment of the novel salt-reducing high-fresh health soy sauce manufacturing apparatus. 11 M436338 [Explanation of main component symbols] 2... •...Saline unit 42·.... •...Second fermentation tank 21···._ •...Brine boiling tank 43 •...Agitator 22•.... Brine cooler 5... •...first processing unit 3... •...first fermentation unit 51 ····.···presser 31·..···...麴 equipment 52..... ••...The hot extractor 311 ··· •...the chamber 53.•...the third fermentation tank 32·······the first fermentation tank 6...the second processing unit 33·· ·.. •...Agitator 61...·••...Material heater 4...•...Second fermentation unit 62•...••...Sauce cooler 41 ······· Killing pulverizer 63· .·. ••...filler 12