KR101819287B1 - the manufacturing method of soy sauce with red ginseng - Google Patents
the manufacturing method of soy sauce with red ginseng Download PDFInfo
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- KR101819287B1 KR101819287B1 KR1020150160467A KR20150160467A KR101819287B1 KR 101819287 B1 KR101819287 B1 KR 101819287B1 KR 1020150160467 A KR1020150160467 A KR 1020150160467A KR 20150160467 A KR20150160467 A KR 20150160467A KR 101819287 B1 KR101819287 B1 KR 101819287B1
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 title abstract description 10
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- 235000015067 sauces Nutrition 0.000 claims abstract description 21
- 150000001413 amino acids Chemical class 0.000 claims abstract description 20
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- 235000010228 ethyl p-hydroxybenzoate Nutrition 0.000 description 1
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Images
Classifications
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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
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The present invention relates to a method for producing red ginseng sauce, which comprises, by weight, 333 to 667 parts by weight of salt water having a salt content of 13.5 to 15.5%, 240 to 400 parts by weight of an amino acid stock solution, 24 to 200 parts by weight of a raw soy sauce solution, 3 to 7 parts by weight of caramel, 30 to 80 parts by weight of red ginseng extract, and 0.1 part by weight of preservative are prepared, and the red ginseng juice is prepared by mixing ginseng with 77 to 83 (S0) of preparing red ginseng for 11 to 13 hours at a temperature of 10 to 20 ° C and preparing red ginseng juice by pressure filtration of the red ginseng; A raw material mixing step (S1) for mixing the prepared brine, the amino acid stock solution, the brewed soy sauce stock solution, MS paper, natural sweetener, high fructose, and caramel; Sterilization step (S2) in which the mixed mixture is maintained at a temperature of 70 to 83 DEG C for 20 to 30 minutes and sterilized by heating; A cooling step (S3) of cooling the heat-sterilized mixture to 40 캜 or lower; A filtration step (S4) of filtering the sterilized mixed liquid; A preservative mixing step (S5) in which the preservative is mixed with the filtered mixed solution and stirred; A step (S6) of mixing red ginseng juice in a mixed solution and stirring the red ginseng solution to uniformly mix them; And the red ginseng soy sauce is prepared by fermentation aging step (S7) in which the mixture of the red ginseng sauce and the red ginseng sauce is fermented for 2 to 3 months at room temperature. The red ginseng soy sauce is used for cooking the food, It adds a rich flavor and is able to consume red ginseng ingredients beneficial to the human body.
Description
The present invention relates to a method for producing red ginseng sauce, which comprises, by weight, 333 to 667 parts by weight of salt water having a salt content of 13.5 to 15.5%, 240 to 400 parts by weight of an amino acid stock solution, 24 to 200 parts by weight of a raw soy sauce solution, 3 to 7 parts by weight of caramel, 30 to 80 parts by weight of red ginseng extract, and 0.1 part by weight of preservative are prepared, and the red ginseng juice is prepared by mixing ginseng with 77 to 83 (S0) of preparing red ginseng for 11 to 13 hours at a temperature of 10 to 20 ° C and preparing red ginseng juice by pressure filtration of the red ginseng; A raw material mixing step (S1) for mixing the prepared brine, the amino acid stock solution, the brewed soy sauce stock solution, MS paper, natural sweetener, high fructose, and caramel; Sterilization step (S2) in which the mixed mixture is maintained at a temperature of 70 to 83 DEG C for 20 to 30 minutes and sterilized by heating; A cooling step (S3) of cooling the heat-sterilized mixture to 40 캜 or lower; A filtration step (S4) of filtering the sterilized mixed liquid; A preservative mixing step (S5) in which the preservative is mixed with the filtered mixed solution and stirred; A step (S6) of mixing red ginseng juice in a mixed solution and stirring the red ginseng solution to uniformly mix them; And the red ginseng soy sauce is prepared by fermentation aging step (S7) in which the mixture of the red ginseng sauce and the red ginseng sauce is fermented for 2 to 3 months at room temperature. The red ginseng soy sauce is used for cooking the food, It adds a rich flavor and is able to consume red ginseng ingredients beneficial to the human body.
In general, traditional fermented foods include miso, soy sauce, kochujang, and kimchi. Among them, soy sauce is made using meju, and soy sauce is used for adjusting the liver of food. Recently, To improve the taste and nutrition.
Examples of such additives in the liver include ginseng (ginseng) or red ginseng. Ginseng is used for body weakness, boredom, fatigue, loss of appetite, vomiting and diarrhea. It is known that red ginseng is made by steaming and drying ginseng (raw ginseng). During the manufacturing process, red ginseng removes the toxins of raw ginseng and creates new physiologically active ingredients beneficial to the body. It contains the most saponins, and it helps the immune system to help strengthen the body. It helps the active activity of the normal cells. It has good digestion and absorption. It is said to be good to take.
An example of applying ginseng or red ginseng to soy sauce is disclosed in Korean Patent Registration No. 0131854 on how to make ginseng soy sauce and Korean Patent Application No. 2010-0049617 discloses that ginseng and red ginseng The contents of how to make miso and soy sauce are posted.
In the first patent exemplified above, fermented roasted wheat and boiled soybeans are fermented in brine, and ginseng soy sauce is prepared including ginseng powder. In the second patent example, beans are boiled in broth made of vegetables It contains miso soybean paste and soy sauce made with mashed and crushed sprouts and red ginseng powder. In this way, the preparation of soy sauce using ginseng or red ginseng includes methods of containing ginseng and red ginseng, Since the taste and nutrition depend on the fermentation and aging method of the soy sauce, it is necessary to develop a manufacturing method of soy sauce which contains ginseng and red ginseng ingredients and is excellent in taste.
Therefore, the present invention relates to a method for producing a fermented soybean milk, which comprises mixing salt water, amino acid stock solution, brewing soy sauce solution, MSG, natural sweetener, high fructose and caramel having a salinity of 13.5-15.5% Sterilized by heating, sterilized by heating, sterilized by heating, cooled to 40 ° C or less, filtered, sterilized, filtered, mixed with preservative and red ginseng solution, The mixed mixture is fermented at room temperature for 2 to 3 months and the preparation of the red ginseng sauce is completed and the red ginseng soy sauce is used for the cooking of the food to have a unique function of the liver to match the food to the liver, Take red ginseng ingredients beneficial to human body.
As described above, the present invention relates to a method for producing a fermented soybean milk, which comprises mixing salt water, amino acid stock solution, brewing soy sauce solution, MSG, natural sweetener, high fructose and caramel having a salinity of 13.5-15.5% The mixture is heated and sterilized for 30 minutes. The mixture is heated and sterilized. The mixture is cooled to 40 ° C or lower. The sterilized mixture is filtered, and the preservative and the red ginseng liquid are sequentially added to the filtered mixture and stirred. This mixed mixture is fermented at room temperature for 2 to 3 months and the preparation of red ginseng sauce is completed and the red ginseng soy sauce is used for cooking the food to have a unique function of adding soy sauce , The red ginseng ingredients beneficial to the human body can be ingested.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart illustrating a manufacturing process of a red ginseng sauce according to the present invention. FIG.
The present invention relates to a method for producing red ginseng sauce, which comprises, by weight, 333 to 667 parts by weight of salt water having a salt content of 13.5 to 15.5%, 240 to 400 parts by weight of an amino acid stock solution, 24 to 200 parts by weight of a raw soy sauce solution, 3 to 7 parts by weight of caramel, 30 to 80 parts by weight of red ginseng extract, and 0.1 part by weight of preservative are prepared, and the red ginseng juice is prepared by mixing ginseng with 77 to 83 (S0) of preparing red ginseng for 11 to 13 hours at a temperature of 10 to 20 ° C and preparing red ginseng juice by pressure filtration of the red ginseng; A raw material mixing step (S1) for mixing the prepared brine, the amino acid stock solution, the brewed soy sauce stock solution, MS paper, natural sweetener, high fructose, and caramel; Sterilization step (S2) in which the mixed mixture is maintained at a temperature of 70 to 83 DEG C for 20 to 30 minutes and sterilized by heating; A cooling step (S3) of cooling the heat-sterilized mixture to 40 캜 or lower; A filtration step (S4) of filtering the sterilized mixed liquid; A preservative mixing step (S5) in which the preservative is mixed with the filtered mixed solution and stirred; A step (S6) of mixing red ginseng juice in a mixed solution and stirring the red ginseng solution to uniformly mix them; And the red ginseng soy sauce is prepared by fermentation aging step (S7) in which the mixture of the red ginseng sauce and the red ginseng sauce is fermented for 2 to 3 months at room temperature. The red ginseng soy sauce is used for cooking the food, It adds a rich flavor and is able to consume red ginseng ingredients beneficial to the human body.
The preparation step (S0) of preparing the red ginseng sauce according to the present invention will now be described with reference to FIG. 1. The preparation step (S0) of preparing the red ginseng soy sauce comprises preparing a raw material for red ginseng sauce comprising salt water, amino acid solution, soy sauce solution, The salt water is mixed with the salt and mixed well for 30 minutes or more to adjust the salinity to 13.5 ~ 15.5%. The brine water is purified water and used , Salt is refined salt, and salt water having 13.5 ~ 15.5% salinity is prepared.
The amino acid stock solution is obtained by extracting amino acids such as asparagine, threonine, isoleucine and the like. The amino acid stock solution is divided into L-asparagine, L-threonine and L-isoleucine. , And the brewed soy sauce concentrate is obtained by fermenting and aging the soy sauce, defatted soybeans or cereals by cultivating mung bean germs and the like in a saline solution, and the resulting solution (filtered liquid) It is liquid that excludes various additives. It contains nutrient solution of brewed soy sauce and improves taste by nutrition and aging with other ingredients.
In addition, MSG (monosodium L-glutamate) is a commonly used artificial seasoning. It contains more than 50% of the main ingredient, sodium L-glutamate, and the chemical synthetic additive, or spices (powder, (Sodium chloride), starch, glucose, sugar, and texturin, and it is a diluted preparation. It is characterized in that the taste is enhanced by the inclusion of MS paper.
Natural sweeteners are sweeteners extracted from natural materials. Examples of natural sweeteners include steviol glycosides of high degree of sweetness extracted and purified from Asteraceae and perennial stevia leaves. There is an enzyme-treated stevia with an enzyme treatment of steviol glycosides. Natural sweeteners use these steviol glycosides or sweeteners containing some or all of the enzyme-treated stevens. Natural sweeteners are used by high sugar content, And natural sweeteners extracted from stevia leaves have effects such as high sweetness, excellent cooling sensation, low calorie and non-chitosity, and as natural sweeteners extracted from stevia leaves on the market, Bien 'is a product called.
High fructose (high fructose corn syrup, HFCS, glucose-fructose syrup, liquid fructose) is a fructose obtained from corn starch, Is converted to fructose by enzymatic treatment to produce a sweet corn syrup, which is used for sweetness.
When carbohydrate (caramel) is heated to 100 to 200 ° C in a dark solution of sugar or sugar, the sugar decomposes and changes to brown. This change is called caramelization, and the brown product is called caramel. Caramel is colored in brown, and used for seasoning and flavoring.
Preservatives are composed of ethyl parahydroxybenzoate (Ethyl ρ-Hydroxybenzoate) as a preservative. The preservative is composed of red ginseng soy sauce, which is sealed in a sealed package, It prevents expansion and explosion of the container by expansion.
The red ginseng juice is prepared by washing the ginseng with ginseng and the red ginseng juice is prepared by the ginseng washing step (G1), the boiling step (G2) and the pressing filtration step (G3) (Ginseng) is cleaned and supported on a teabag to remove water. The ginseng is sampled and used unprocessed ginseng. The ginseng is washed so that the soil of the ginseng is completely removed. The ginseng is cleaned before washing or after washing .
The ginseng stage (G2) is a stage in which the washed ginseng is steamed at a temperature of 77 to 83 DEG C for 11 to 13 hours. The inner steam can be controlled by heating the water, The cooked ginseng is cooked for 11 ~ 13 hours at 77 ~ 83 ℃. The red ginseng is made by red ginseng rather than by direct heating.
The pressed red ginseng stage (G3) is a step of putting red ginseng in a filter net and obtaining edible red ginseng juice filtered by pressing. The cooked red ginseng is put into a filter net having a sieve size of 0.1 mm or less, And filtering to obtain red ginseng essence. As the filter net, sieves, non-woven fabric, filter fabric, etc. can be applied. Thus, red ginseng essence is prepared.
In this preparation step (S0), salt water, amino acid solution, brewing soy sauce solution, MSG, natural sweetener, high fructose, caramel, preservative and red ginseng solution are prepared. The mixing ratio of the prepared materials is 333-667 parts by weight , 240 to 400 parts by weight of amino acid concentrate, 24 to 200 parts by weight of brewed soy sauce concentrate, 1 to 3 parts by weight of MSG, 0.2 to 0.5 parts by weight of natural sweetener, 35 to 55 parts by weight of high fructose, 3-7 parts by weight of caramel, 30 to 80 parts by weight of red ginseng extract and 0.1 part by weight of preservative are prepared. The actual blend ratio is 400 kg of salt water 500 kg amino acid solution, 120 kg of brewed soy sauce solution, 2 kg of MS seed, 0.3 kg of natural sweetener, 45 kg of high- 5 kg, and 50 kg of red ginseng juice are prepared.
Next, the raw material mixing step (S1) is a step of mixing the prepared salt water, amino acid stock solution, brewing soy sauce stock solution, MSG, natural sweetener, high fructose and caramel into a sterilization tank and mixing them with 333-667 parts by weight of brine, 240 to 400 parts by weight of an amino acid stock solution, 24 to 200 parts by weight of a brewed soy sauce concentrate, 1 to 3 parts by weight of MS seed, 0.2 to 0.5 parts by weight of a natural sweetener, 35 to 55 parts by weight of high fructose, 3-7 parts by weight of caramel, Ethyl benzoate 0.1 is mixed in a sterilization tank and uniformly mixed. The sterilization tank is temperature controlled by a sealed structure tank.
In the sterilization step (S2), the mixed solution in the sterilization tank is sterilized by heating at a temperature of 77 to 83 DEG C for 20 minutes. In the sterilization tank, salt water, amino acid solution, soy sauce solution, MSG, natural sweetener, Fructose, and caramel is heated to a temperature of 77 to 83 캜 by a heater, and maintained in this state for 20 minutes to sterilize by heating.
The cooling step S3 is a step of cooling the heat-sterilized mixed liquid to 40 캜 or lower. When the heat sterilization step S2 is completed, the mixture is naturally cooled as it is and cooled until it reaches at least 40 캜.
The filtration step S4 is a step of passing the cooled mixed liquor of the sterilization tank through a filter paper to obtain a filtered mixed liquor. The mixed liquor is passed through a filter paper having a sieve size of 0.1 mm or less to obtain a filtered mixture, A sieve body, a nonwoven fabric, a filter fabric, and the like can be applied.
The preservative mixing step (S5) is a step of mixing and stirring the preservative in the filtered mixture. Representative p-oxybenzoic acid is used as a preservative, and 0.13 parts by weight of preservative is added to 333 to 667 parts by weight of the salt water contained in the mixture And sufficiently stirred so that the preservative is completely mixed with the filtered mixture.
The next step of mixing the red ginseng solution (S6) is a step of putting the red ginseng solution into the filtered mixture and uniformly mixing the mixture. Into the mixed solution, 333-667 parts by weight of the brine are added with 50 parts by weight of the red ginseng solution, So that the red ginseng solution is thoroughly mixed with the filtered mixture.
The fermentation aging step (S7) is a step of aging the mixture of red ginseng juice mixed at room temperature for 3 months. The mixture is mixed in a sealed container and fermented for 2 to 3 months in a room at room temperature. The red ginseng soy sauce is produced by the fermentation of the mixture of the red ginseng sauce mixture.
Finally, the packing step (S8) is a step of packaging the fermented red ginseng soy sauce into an appropriate container. The packaging container is a polyethylene bottle (PT bottle) for sale on the market or a predetermined amount So that the red ginseng sauce can be sealed or packaged for storage or sale. Thus, the red ginseng sauce is completed in the packaging step (S8).
The red ginseng soy sauce thus manufactured is used for cooking various kinds of food, seasoning, sauce, etc., and is used for a rich taste. Red ginseng sauce contains red ginseng. Red ginseng is beneficial to the human body by saponin and components effective for the body. It has a low calorie content including sweeteners, and is characterized by its ability to be used in a variety of dishes to improve the taste of food by the red ginseng soy sauce.
Claims (2)
A raw material mixing step (S1) for mixing the prepared brine, the amino acid stock solution, the brewed soy sauce stock solution, MS paper, natural sweetener, high fructose, and caramel;
Sterilization step (S2) in which the mixed mixture is maintained at a temperature of 70 to 83 DEG C for 20 to 30 minutes and sterilized by heating;
A cooling step (S3) of cooling the heat-sterilized mixture to 40 캜 or lower;
A filtration step (S4) of filtering the sterilized mixture solution to a sieve size of 0.1 mm or less;
A preservative mixing step (S5) in which the preservative is mixed with the filtered mixed solution and stirred;
Mixing the red ginseng essence with the mixed solution and stirring the red ginseng solution (S6);
The preparation of the red ginseng sauce is completed in the fermentation aging step (S7) in which the mixed solution of the red ginseng solution is fermented for 2 to 3 months at room temperature,
Wherein the red ginseng soy sauce is used for the cooking of the food, the food is adjusted to the liver, the richness of the food is added, and the red ginseng ingredient can be consumed.
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