WO2018079895A1 - Procédé de préparation de sauce de soja et de pâte de soja en utilisant la sève de bower actinidia - Google Patents

Procédé de préparation de sauce de soja et de pâte de soja en utilisant la sève de bower actinidia Download PDF

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Publication number
WO2018079895A1
WO2018079895A1 PCT/KR2016/012411 KR2016012411W WO2018079895A1 WO 2018079895 A1 WO2018079895 A1 WO 2018079895A1 KR 2016012411 W KR2016012411 W KR 2016012411W WO 2018079895 A1 WO2018079895 A1 WO 2018079895A1
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WO
WIPO (PCT)
Prior art keywords
sap
meju
soy sauce
saline
salt
Prior art date
Application number
PCT/KR2016/012411
Other languages
English (en)
Korean (ko)
Inventor
정순옥
Original Assignee
정순옥
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 정순옥 filed Critical 정순옥
Publication of WO2018079895A1 publication Critical patent/WO2018079895A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/15—Flavour affecting agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health

Abstract

La présente invention concerne un procédé de préparation de sauce de soja et de pâte de grains de soja en utilisant la sève de Bower Actinidia et, spécifiquement, la présente invention comprend : (1) une étape de préparation d'eau salée de sève de Bower Actinidia avec des fruits de gardénia ayant une concentration en sel de 10 à 30 % en ajoutant du sel et des fruits de gardénia à la sève de Bower Actinidia recueillie de mars à mai ; (2) une étape de préparation de graines de soja bouillies en utilisant la sève de Bower Actinidia, l'étape consistant à faire bouillir, pendant 4 à 5 heures, des graines de soja mises à tremper, qui sont lavées avec de l'eau et mises à tremper dans de l'eau pendant au moins 10 heures, dans de l'eau à laquelle l'eau salée de sève de Bower Actinidia préparée dans l'étape (1) est ajoutée, cuire celles-ci à la vapeur, puis refroidir celles-ci à 30 à 50 °C ; (3) une étape de préparation de meju fermenté consistant à écraser les graines de soja bouillies, qui sont préparées dans l'étape (2), puis mouler celles-ci en une forme arbitraire et sécher et fermenter le meju moulé ; (4) une étape de vieillissement consistant à mettre l'eau salée de sève de Bower Actinidia et le meju fermenté préparé dans un récipient de fermentation, et faire fermenter celui-ci pendant au moins 6 mois ; (5) une étape de séparation consistant à séparer le meju et la sauce de soja vieillis dans le récipient de fermentation ; et (6) une étape de post-vieillissement consistant à filtrer la sauce de soja séparée, puis mélanger la sauce de soja séparée avec l'eau salée de sève de Bower Actinidia et effectuer un post-vieillissement de celle-ci en faisant fermenter celle-ci dans un récipient de fermentation différent pendant au moins 6 mois. De plus, la présente invention concerne un procédé de préparation de pâte de graines de soja en utilisant la sève de Bower Actinidia, comprenant une étape de post-vieillissement consistant à mélanger le meju séparé dans l'étape de séparation, les graines de soja bouillies et du sel de mer selon un rapport en poids de 88-89 : 10 : 1-2, et faire fermenter ceux-ci dans un récipient de fermentation différent pendant au moins 6 mois.
PCT/KR2016/012411 2016-10-31 2016-10-31 Procédé de préparation de sauce de soja et de pâte de soja en utilisant la sève de bower actinidia WO2018079895A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2016-0142938 2016-10-31
KR1020160142938A KR101851524B1 (ko) 2016-10-31 2016-10-31 산다래 수액을 이용한 간장 및 된장의 제조방법

Publications (1)

Publication Number Publication Date
WO2018079895A1 true WO2018079895A1 (fr) 2018-05-03

Family

ID=62025051

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2016/012411 WO2018079895A1 (fr) 2016-10-31 2016-10-31 Procédé de préparation de sauce de soja et de pâte de soja en utilisant la sève de bower actinidia

Country Status (2)

Country Link
KR (1) KR101851524B1 (fr)
WO (1) WO2018079895A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010016631A (ko) * 2000-12-29 2001-03-05 강석순 플러스 된장
KR100331086B1 (ko) * 1999-08-10 2002-04-06 성낙주 수액간장 및 그의 제조방법
KR20130019994A (ko) * 2011-08-18 2013-02-27 김동원 자작나무 수액을 이용한 된장 및 간장의 제조방법
KR101264245B1 (ko) * 2011-03-23 2013-05-21 권태선 통풍을 개선시키는 효과를 갖는 된장, 간장 등의 발효식품 및 그 제조방법
KR20150014596A (ko) * 2013-07-30 2015-02-09 이상성 고로쇠나무 수액 및 층층나무 수액을 이용한 된장의 제조방법

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100331086B1 (ko) * 1999-08-10 2002-04-06 성낙주 수액간장 및 그의 제조방법
KR20010016631A (ko) * 2000-12-29 2001-03-05 강석순 플러스 된장
KR101264245B1 (ko) * 2011-03-23 2013-05-21 권태선 통풍을 개선시키는 효과를 갖는 된장, 간장 등의 발효식품 및 그 제조방법
KR20130019994A (ko) * 2011-08-18 2013-02-27 김동원 자작나무 수액을 이용한 된장 및 간장의 제조방법
KR20150014596A (ko) * 2013-07-30 2015-02-09 이상성 고로쇠나무 수액 및 층층나무 수액을 이용한 된장의 제조방법

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KR101851524B1 (ko) 2018-04-24

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