KR20170050578A

KR20170050578A - Manufacturing method of soybean surce and soybean paste using oriental medicines

Info

Publication number: KR20170050578A
Application number: KR1020150152315A
Authority: KR
Inventors: 최선임; 최만순
Original assignee: 최선임
Priority date: 2015-10-30
Filing date: 2015-10-30
Publication date: 2017-05-11
Also published as: KR101817942B1

Abstract

The present invention relates to a method for manufacturing a fermented beverage, which comprises the steps of crushing boiled maize bean into a predetermined shape, drying the bean curd in a predetermined shape, Washing the Meju produced through the first step and introducing the Meju into the earthenware vessel and adding water, salt, dried red pepper, charcoal, and dry jujube together and fermenting the mixture for a predetermined period of time; And separating the Meju from the fermented intermediate product through the second step and separating the Meju from the intermediate product fermented through the second step, And a third step of preparing a soy sauce by aging a liquorice which has been simmered for a certain period of time by adding licorice to the soy sauce for a predetermined period of time, And a method for manufacturing soy sauce and soybean paste using the herb medicine.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing soy sauce and soybean paste using herbal medicines,

The present invention relates to a method for producing soy sauce and soybean paste using herbal medicines, and more particularly, to a method for preparing soy sauce and soybean paste using herbal medicines which are capable of eliminating the ingestion of cooked foods and helping flavors and preventing aging.

According to the manufacturing method, the miso can be divided into the conventional miso and the modified miso, and the difference in taste and fragrance is manifested by the above-described manufacturing method.

The traditional way of making miso is by the method that each family handed down in Korea, and it disturbs the soy sauce and seaweed is filtered out, and it is crushed by putting more salt and putting it in another pot and it is aged mainly by bacteria (Bacillus Subtillus ) Is characterized by strong protein decomposition and ammonia production, and Toksso is characterized by strong smell.

The method of manufacturing the improved soybean paste is originated in Japan. Aspergillus oryzae, which is a fungus that decomposes proteins and starches well, is artificially inoculated and cultured in a starch raw material such as rice or barley, Is made by mixing boiled soybeans and salt, aging it, and grinding it.

As described in the above-mentioned viewpoint, Japanese Patent Application No. 10-0448652 entitled " Method for producing meju using soybean embryo, meju prepared by the method, and miso and soy sauce prepared using the meju " ') And the like.

However, the modified soy sauce including the prior art is not suitable for preparing traditional Korean food such as miso stew because of lack of deep and rich flavor of traditional miso produced by long-term fermentation with strong sweetness and smell.

Registration No. 10-0448652

Disclosure of Invention Technical Problem [8] The present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a method for manufacturing soy sauce and soybean paste using herbal medicines to prevent ingestion of food to be cooked,

In order to accomplish the above object, the present invention provides a method for manufacturing a fermented soybean meal, which comprises the steps of crushing boiled maize bean into a predetermined shape, drying the fermented bean curd into a predetermined shape, Washing the Meju produced through the first step and introducing the Meju into the earthenware vessel and adding water, salt, dried red pepper, charcoal, and dry jujube together and fermenting the mixture for a predetermined period of time; And separating the Meju from the fermented intermediate product through the second step and separating the Meju from the intermediate product fermented through the second step, And a third step of adding soy sauce, licorice and simmering for a certain period of time to produce soy sauce by aging for a predetermined period of time.

Here, the first step may include: immersing the straw in water in which the sterilized loess is precipitated before the drying and covering with the straw, for a predetermined period of time, removing the straw from the precipitated water and drying the loess, And further comprising the step of wrapping the dried straw in a predetermined shape.

In the first step to the third step, 15 to 30 parts by weight of the soybean curd, 0.5 to 1.5 parts by weight of the soybean curd, 0.5 to 1.5 parts by weight of the fermented crab, 0.1 to 0.5 parts by weight of the fennel, 0.01 to 0.1 parts by weight of the clove, 0.01 to 0.1 parts by weight of the licorice, 0.2 to 1 part by weight of the char, 0.1 to 1 part by weight of the char, 0.1 to 0.5 parts by weight of the dried jujube, and 30 to 70 parts by weight of the dried jujube.

In the first step, the meju is crushed before boiling and cooling.

In the first step, the meju is crushed to a particle size of 30 to 70 mesh.

The first step may include drying the specimen having the predetermined shape for 2 to 5 days, and fermenting the specimen with the straw for 20 to 40 days.

In the second step, the predetermined period is 20 to 40 days.

In the second step, the Meju, the water, the salt, the dried red pepper, and the dried jujube are put into the earthenware vessel, and the charcoal heated with the flame is poured into the earthen vessel The method comprising the steps of:

In the third step, the shimming is performed for 1 to 3 hours.

In the third step, the shimmer is aged for 20 to 40 days.

Further, in the first step, further comprising the step of injecting effective microorganisms (hereinafter referred to as EM) into the water in which the sterilized loess is settled, and immersing the straw in the EM-introduced water do.

Further, in the second step, the method further comprises the step of charging the earthenware vessel with the charcoal and injecting EM after a predetermined time has elapsed.

In the third step, further, the step of injecting EM is performed after leaving the simulated state at room temperature for a certain period of time and cooling.

In addition, the EM may be selected from the group consisting of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus fermentum Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus reuteri, bifidobacterium bifidum, Bifidobacterium bifidum, Bifidobacterium bifidum, at least one, or a combination of at least one of the following bacteria: Bifidobacterium longum, Streptococcus thermophilus, Yeast, Bacillus subtilis, Rizofusme, and Photosynthetic bacteria (Chlorella) .

In the meantime, the present invention provides a method for manufacturing a fermented soybean meal, which comprises crushing boiled bean curd into a predetermined shape, drying the fermented soybean curd in a predetermined shape, Washing the Meju produced through the first step and introducing the Meju into the earthenware vessel and adding water, salt, dried red pepper, charcoal, and dry jujube together and fermenting the mixture for a predetermined period of time; After separating the Meju from the fermented intermediate product through the second step, the Meju is separated from the fermented intermediate product through the second step, and then the Meju is extracted from the fermented intermediate product, A third step of adding soy sauce (licorice) and simmering the soy sauce for a predetermined period of time; And the liquor separated from the meju already separated in the third step is crushed and the crusher, the fennel, the dermis, the octagonal crunch, the clod, the licorice are crushed, and the crushed meju and the crushed meju are crushed, The method of claim 1, further comprising a fourth step of filtering the sweet potato, the fennel, the dermis, the octagonal pot, the clove, the licorice, A method of manufacturing a soybean paste using the herbal medicine may be provided.

Here, in the fourth step, the fermentation is performed for 5 to 7 months.

At this time, in the fourth step, EM is added just before the fermentation.

According to the present invention having the above-described configuration, the following effects can be achieved.

First, the present invention relates to a method for manufacturing a fermented soybean meal, which comprises crushing boiled bean curd into a predetermined shape, drying the fermented soybean curd with a predetermined shape, Washing the Meju produced through the first step and introducing the Meju into the earthenware vessel and adding water, salt, dried red pepper, charcoal, and dry jujube together and fermenting the mixture for a predetermined period of time; After separating the Meju from the fermented intermediate product through the second step, the Meju is separated from the fermented intermediate product through the second step, and then the Meju is extracted from the fermented intermediate product, And a third step of adding soy sauce to the soy sauce, adding a licorice and simmering the soy sauce for a certain period of time, and aging the sauce for a certain period of time to prepare soy sauce. So that it is possible to provide soy sauce capable of preventing aging.

According to the present invention, in the first step, the straw is immersed in the water in which the sterilized loess is precipitated before the drying and covering with the straw, the straw is removed from the water in which the loess is precipitated, The method of the present invention further includes the step of wrapping the dried straw in the predetermined shape. The method of the present invention can provide a soy sauce capable of preventing the ingestion of food to be cooked and improving antioxidant activity and preventing aging.

According to the present invention, in the first step to the third step, the meju is 15 to 30 parts by weight, the softener is 0.5 to 1.5 parts by weight, the hull is 0.5 to 1.5 parts by weight, the fennel is 0.1 to 0.5 part by weight 0.01 to 0.1 parts by weight of the clove, 0.01 to 0.1 parts by weight of the licorice, 0.2 to 1 part by weight of the char, 0.2 to 1 part by weight of the char, 0.1 to 0.5 parts by weight of the dried jujube, 0.1 to 0.5 parts by weight of the dried jujube, and 30 to 70 parts by weight of the water. The soy sauce and the soy sauce which can prevent the aging by improving the antioxidant activity, It is possible to provide miso.

The present invention is characterized in that, in the first step, the meju is crushed before cooking and boiling, thereby providing a soy sauce capable of preventing the ingestion of food to be cooked, .

According to the present invention, in the first step, the meju is crushed to a particle size of 30 to 70 meshes. Thus, it is possible to remove the ingrown food of the cooked food, to help the flavor and to enhance the antioxidant action, It is possible to provide a possible soy sauce.

The method of the present invention may further include a step of drying the product of the predetermined shape for 2 to 5 days and the step of covering the product with the straw and fermenting the product for 20 to 40 days in the first step, It is possible to provide soy sauce capable of preventing aging by enhancing antioxidative action by helping to eliminate the sickness and flavor.

According to the present invention, in the second step, the predetermined period is 20 to 40 days. Thus, it is possible to provide a soy sauce capable of preventing the ingestion of food to be cooked, improving flavor and enhancing antioxidative action, .

According to the present invention, in the second step, the meju, the water, the salt, the dried red pepper, and the dried jujube are put into the earthenware vessel, and the earthenware vessel, The method of the present invention is characterized in that it includes the step of injecting into a container, a soy sauce capable of preventing the ingestion of cooked food, enhancing flavor and enhancing antioxidative action, thereby preventing aging.

According to the present invention, in the third step, the shimming is performed for 1 to 3 hours. Thus, it is possible to provide soy sauce capable of preventing the ingestion of food to be cooked, .

The present invention is characterized in that in the third step, the above-mentioned simering is aged for 20 to 40 days, so that the soy sauce can prevent the aging of the cooked food by enhancing the antioxidant activity and eliminating the ingestion of the cooked food. .

In the first step, the method further comprises the step of injecting Effective Microorganisms (EM) into the water in which the sterilized loess has been settled, wherein the straw is immersed in the water into which the EM is introduced , It is possible to provide a soy sauce which can prevent the aging by improving the antioxidant action and eliminating the catch of the cooked food and flavor as well as providing the original taste and flavor of the traditional soybean paste while drastically shortening the manufacturing period which is a problem of the traditional soybean paste .

Further, in the second step, in the second step, the charcoal charged into the earthenware vessel is charged, and EM is injected after a predetermined time has elapsed. It is possible to provide the soy sauce which can prevent the aging by improving the antioxidative action by helping to remove the catch of the cooked food and flavor as well as to provide the original taste and flavor of the traditional miso while greatly shortening.

Further, the present invention is characterized in further comprising a step of allowing EM to be left at the room temperature for a certain period of time after the above-mentioned shimming has been carried out in the third step, It is possible to provide soy sauce capable of preventing aging by enhancing antioxidant activity by eliminating the ingestion and flavor of the cooked food as well as providing the original taste and flavor of the traditional miso.

In the meantime, the present invention is characterized in that, in the third step, the liquefactor separated from the meju already separated from the above-mentioned step is crushed and crushed, crushed, crushed, crushed, And a fourth step of mixing the Meju, the soft potato, the crushed hull, the fennel, the duck, the octagonal, the clove, the licorice, mixing, putting it in a clay container, and fermenting it for a certain period of time to manufacture a miso It is also possible to provide a soybean paste which can prevent the ingestion of the food to be cooked and improve the antioxidant activity by enhancing the flavor and preventing aging.

Here, in the fourth step, in the fourth step, the fermentation is performed for 5 to 7 months. Thus, it is possible to provide a soybean paste which can prevent the ingestion of cooked food, improve flavor and enhance antioxidant activity, and prevent aging .

At this time, the present invention further includes a step of injecting EM immediately before the fermentation in the fourth step, thereby providing a flavor and flavor inherent in traditional miso, while greatly shortening the manufacturing period, which is a problem of traditional miso. As well as helping to eliminate the odor of cooked food and flavor, and to enhance the antioxidant action, thereby providing the soybean paste which can prevent aging.

1 is a block diagram showing a method for manufacturing soy sauce and soybean paste using herbal medicines according to an embodiment of the present invention;

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings.

However, the present invention is not limited to the embodiments described below, but may be embodied in various other forms.

The present embodiments are provided so that the disclosure of the present invention is thoroughly disclosed and that those skilled in the art will fully understand the scope of the present invention.

And the present invention is only defined by the scope of the claims.

Thus, in some embodiments, well known components, well known operations, and well-known techniques are not specifically described to avoid an undesirable interpretation of the present invention.

In addition, throughout the specification, like reference numerals refer to like elements, and the terms (mentioned) used herein are intended to illustrate the embodiments and not to limit the invention.

In this specification, the singular forms include plural forms unless the context clearly dictates otherwise, and the constituents and acts referred to as " comprising (or having) " do not exclude the presence or addition of one or more other constituents and actions .

Unless defined otherwise, all terms (including technical and scientific terms) used herein may be used in a sense commonly understood by one of ordinary skill in the art to which this invention belongs.

Also, commonly used predefined terms are not ideally or excessively interpreted unless they are defined.

Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings.

1 is a block diagram showing a method for manufacturing soy sauce and soybean paste using herbal medicines according to an embodiment of the present invention.

First, the operator mashed boiled bean curd into a predetermined shape, and the one made into the above-mentioned predetermined shape is dried, and then wrapped in straw and fermented for a certain period of time (S1: step 1).

Thereafter, the meju produced through the first step (S1) is washed and introduced into the earthenware vessel, and the water, salt, dried red pepper, charcoal, and dry jujube are added together and fermented for a predetermined period of time Step 2)

Next, the operator separates the above-mentioned meju from the fermented intermediate product through the second step (S2), and then separates the meju from the fermented intermediate product through the second step (S2). Then, the operator removes the liquorice, (Step 3), the liver is prepared by aging the mushroom which has been simmered for a certain period of time by adding mushroom, octagon, clove and licorice for a certain period of time.

Here, the lion is the seed of lotus, which reinforces the functions of heart, heart, spleen and kidney, and is good for people who have grief, insomnia or nervousness.

In addition, the smoker clears the head and stabilizes the mind, which is good for the examinees and the juveniles, and cleanses the blood by removing the blood clot, which is effective for prevention of adult diseases such as hypertension and diabetes.

And, according to Hwang Jung, the Dong-bo-gyung, 'I will make you healthy and make you happy. It treats the diseases that the weakness of the five are treated, and it makes the muscles, the bones, the heart and the lung healthy. "It is said that it is good for the diabetes and the nervous breakdown like the description.

And fennel is highly effective in treating various female diseases. Drinking tea reduces the symptoms of menopausal symptoms, increases maternal breastfeeding, increases appetite and digestion, and relieves stress and sleep.

In addition, fennel has diuretic effect and is also used for weight loss and prevention of obesity. It is also popular as wine, pickle, bread, sauce, curry, etc., It is also used as an additive to cosmetics.

On the other hand, the dermis is a medicinal substance which is used to dry the skin of mandarin. It is known to be spicy, poisonous and warm. When it enters the human body, it acts on stomach, rain, and lungs.

These dermis has the effect of promoting digestion in one room, releasing the dehydration, and eliminating unnecessary bad essence, that is, the action of eliminating the odor.

In particular, the dermis contains a large amount of vitamin C helps to recover fatigue.

In addition, the dermis is a sweating effect, the patient is suffering from a cold fever, ginger with the dregs to eat a dietary cold sweating by the action of excreted cold air is a medicinal product that shows excellent efficacy in the early cold.

And it has a strong and unique fragrance, and it is widely used as a spice for eliminating the ingestion of cooking ingredients. It is effective for metabolism, and has effects on back pain, urination, cold body, digestive system and joint diseases.

And cloves are extracted from cloves of cinnabar and widely used as spices and medicinal materials. They contain eugenol which has sterilization and preservative effect, so it is effective for dyspepsia, acute gastroenteritis and diarrhea.

Since the eugenol ingredient contained in these cloves has not only a sterilizing effect but also an analgesic effect, it also has an effect on pain relief. Essential oil extracted from actual clove is used as a main component of a toothache emollient.

In addition, the clove is effective to remove the virus to remove inflammation and warm the neck when drinking tea, and because it contains a large amount of ingredients that protect mucous membrane health such as vitamin A, vitamin C and beneficial minerals, Helps ease.

Licorice is also known to unveil all kinds of medicines and harmonize drugs according to Dongbu Gonggam, and it is known that the spleen and stomach can function to make feeble or nasty function and to make flies.

In particular, licorice has excellent efficacy in relieving acute pain by detoxification. For example, it can be used for acute pain such as cold hands and feet, puffy chest, sudden muscle pulling, or surprise.

Next, the fourth step S4 will be described.

The worker crushes the above-mentioned potatoes separated from the previously separated meju and the above-mentioned moon, and crushes the above-described hills, the aforementioned fennel, the above-mentioned dermis, the above-mentioned octagon, the aforementioned clove, and the licorice mentioned above.

Next, the operator squeezes out the above crushed meju, the above-mentioned softener, and the crushed hull, the aforesaid fennel, the aforementioned dermis, the above-mentioned octagonal angle, the aforementioned clove, and the licorice described above, mixes them, The fermentation is carried out for a certain period of time to produce the soybean paste.

Accordingly, the present invention can provide soy sauce and soybean paste which can prevent aging by increasing the antioxidative action of soy sauce, which helps to eliminate the ingestion of food to be cooked and flavor, to consumers having various tastes.

It is to be understood that the present invention may be embodied in many other specific forms without departing from the spirit or scope of the invention.

First, in the first step (S1), the following operations may be additionally performed to further increase the active ingredient content during fermentation of meju.

After crushing the mashed buckwheat into a predetermined shape (for example, a substantially rectangular parallelepiped shape) and drying it and dipping the straw in the water in which the sterilized loess has been settled before covering with straw, the straw is taken out from the water in which the loess is precipitated, It is possible to additionally carry out the work of wrapping the dried straw into the shape.

Hwangto contains many enzymes useful for human body such as catalase, protease, diphenol oxydaes, and saccharase.

In particular, catalase has the highest activity among the enzymes contained in the soil, and has the effect of inhibiting aging by neutralizing or diluting toxins in the body such as lipid peroxidation, which causes aging phenomenon.

Among these active ingredients, catalase and enzymes such as Aspergillus oryzae contained in straw are combined to play an important role in helping decomposition of lipid peroxides in the body.

Since the above-mentioned enzymes are vulnerable to heat, it is preferable to irradiate the ultraviolet light for a predetermined period of time and sterilize the same before use.

Meanwhile, the ratios of each of the materials including the meju-bean used in the first step (S1) to the third step (S3) are as follows.

Firstly, 15 to 30 parts by weight of mexin, 0.5 to 1.5 parts by weight of quinic acid, 0.5 to 1.5 parts by weight of hwangjeong, 0.1 to 0.5 parts by weight of fennel, 0.5 to 1.5 parts by weight of duck, 0.01 to 0.1 part by weight of octagonal, 0.01 to 0.1 weight part of licorice, 0.01 to 0.1 weight part of licorice, 15 to 20 weight part of salt, 0.2 to 1 weight part of charcoal, 0.1 to 0.5 weight part of dry red pepper, 0.1 to 0.5 weight part of dry jujube, Is 30 to 70 parts by weight.

(1.36%), the sweetener 0.5 kg (1.13%), the sweet potato 0.5 kg (1.13%), the fennel 0.1 kg (0.23%), the dermis , Salt of 8.2kg (18.53%), and charcoal of 0.2kg (0.45%), while those of beef and beef were 0.5kg (1.13%), 0.01kg (0.02%) and 0.02kg ), Dry pepper 0.1kg (0.23%), dry jujube 0.1kg (0.23%) and water 24kg (54.24%) were excellent in taste and flavor and produced soy sauce and soybean paste Respectively.

On the other hand, in the first step (S1), it is easy to make the meju with a specific shape including the rectangular parallelepiped by grinding the meju before boiling.

Here, in the first step S1, the meju is preferably crushed to a particle size of 30 to 70 mesh.

The size of the crushed grains of mesquite is as described above.

Herein, when the meju is crushed into relatively coarse particles having a size of 30 mesh or less, the fermentation takes a long time or the content of other effective ingredients to be described later is mixed with the useful ingredient of the meju.

In this case, if the meat is minced at a size of 70 meshes or more, it may be possible to produce high quality soy sauce and miso, but it requires unnecessary labor or driving power more than necessary, which causes unnecessary time and cost for manufacturing soy sauce and miso .

On the other hand, in the first step S1, the operator mashed the meju and made into a regular shape for 2 to 5 days, then covered with straw and fermented for 20 to 40 days.

It is more preferable to crush the meju and make it into a regular shape for about 3 days, and wrap it in the straw for 30 days, avoiding direct sunlight and putting it in a well-ventilated place to increase the active ingredient content.

On the other hand, in the second step (S2), the fermentation period is 20 to 40 days, more preferably about 30 days.

More specifically, in the second step (S2), the operator inserts meju, water, salt, dried red pepper, and dried jujube into the earthenware vessel, and further adds the above-mentioned earthen vessel to the above- .

At this time, putting the above-described charcoal in a fire can enhance the effect of disinfection and remove harmful components or germs that may remain.

On the other hand, in the third step (S3), the above-mentioned simering is performed in a simple manner, that is, in a process of dipping in a weak fire for 1 to 3 hours, more preferably for about 2 hours, Be done in weak fire.

Here, a weak fire can be defined as a state of fire having an intensity such that the end of the flame does not touch the bottom surface of the container, assuming that the distance between the bottom of the container containing the object to be simulated and the flame source is constant

At this time, the middle fire against the weak fire is in a state of fire with an intensity that the end of the flame touches the bottom surface of the container. The strong fire against the middle fire covers the entire bottom surface of the container to the middle part of the flame And can be defined as a state of fire with a degree of intensity.

Therefore, the operator may adjust the intensity of the fire, such as the moon or boil, taking into account the intensity of the above-mentioned fire, and perform other additional operations.

On the other hand, in the third step (S3) described above, the content of the active ingredient contained in the liver is maximally increased by aging the simulated portion for 20 to 40 days, more preferably about 30 days.

Thereafter, in the fourth step (S4), the fermentation is performed for 5 to 7 months, more preferably for about 6 months, so that the content of the active ingredient contained in the liver is maximally increased.

Meanwhile, the present invention provides a method for producing soy sauce and soy sauce, which is capable of reducing the production time of soy sauce and soybean paste to a certain extent by adding effective microorganisms (EM) to the soy sauce soy sauce and soy sauce soy sauce Soy sauce and soy sauce having flavor and flavor.

Specifically, in the first step (S1), EM is introduced into water in which the sterilized loess is settled, and straw is immersed in the water into which the EM is introduced, followed by drying, so that the Meju can be wrapped and fermented.

In the second step (S2), the fermented time required for the production of the intermediate product can be shortened by injecting the char into the earthenware vessel and injecting EM into the cooled contents after a certain period of time has elapsed.

In the third step (S3), as described above, the fermentation time required for the production of soy sauce can be shortened by allowing the fermented soybean milk to remain at room temperature for a certain period of time and cooling the fermented soybeans

It goes without saying that, in the fourth step (S4), the fermentation time necessary for the production of the miso can be shortened by injecting EM immediately before fermentation.

EM is a collective name of several useful microorganisms such as yeast, lactic acid bacteria, mycelia, photosynthetic bacteria, actinomycetes and the like.

That is, the EM can be selected from the group consisting of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus fermentum Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus reuteri, bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium breve, Bifidobacterium breve, At least one or a combination of one or more of bifidobacterium longum, streptococcus, Streptococcus thermophilus, yeast, Bacillus subtilis, Rizofusme mei, photosynthetic bacteria (chlorella) have.

As described above, the present invention is based on the technical idea to provide a method of manufacturing soy sauce and soybean paste using herbal medicines which are capable of eliminating the ingestion of cooked food, assisting flavor and preventing aging.

It will be apparent to those skilled in the art that many other modifications and applications are possible within the scope of the basic technical idea of the present invention.

S1 ... Step 1
S2 ... Step 2
S3 ... Step 3
S4 ... Step 4

Claims

Boiling the bean curd into a predetermined shape, drying the bean curd, drying the bean curd, and fermenting the bean curd for a predetermined period of time;
Washing the Meju produced through the first step and introducing the Meju into the earthenware vessel and adding water, salt, dried red pepper, charcoal, and dry jujube together and fermenting the mixture for a predetermined period of time; And
After separating the Meju from the fermented intermediate product through the second step, the Meju is separated from the fermented intermediate product through the second step, and then the Meju is extracted from the fermented intermediate product, And a third step of adding soy sauce (licorice) and simmering the soy sauce for a certain period of time to produce soy sauce by aging for a certain period of time.

The method according to claim 1,
In the first step,
Immersing the straw in water for a predetermined period of time in which the sterilized loess is precipitated before the drying and covering with straw,
Removing the straw from the water in which the loess is settled and drying the straw,
The method of manufacturing a liver using the herbal medicine material according to claim 1, further comprising the step of wrapping the dried straw in the predetermined shape.

The method according to claim 1,
In the first step to the third step,
Wherein the fragrance is 0.5 to 1.5 parts by weight, the octagonal portion is 0.01 to 0.1 parts by weight, the fragrance is 0.5 to 1.5 parts by weight, the fragrance is 0.5 to 1.5 parts by weight, the fennel is 0.1 to 0.5 parts by weight, 0.01 to 0.1 part by weight of the clove, 0.01 to 0.1 part by weight of the licorice, 0.2 to 1 part by weight of the char, 0.1 to 0.5 part by weight of the dried red pepper, 0.1 to 0.5 part by weight of the dried jujube, Wherein the water is 30 to 70 parts by weight.

The method according to claim 1,
In the first step,
Wherein the meju is boiled before it is cooked.

The method according to claim 1,
In the first step,
Wherein the meju is crushed to a particle size of 30 to 70 meshes.

The method according to claim 1,
In the first step,
Drying the formed product in the predetermined shape for 2 to 5 days,
And a step of covering with the straw and fermenting for 20 to 40 days.

The method according to claim 1,
In the second step,
Wherein the predetermined period of time is 20 to 40 days.

The method according to claim 1,
In the second step,
A step of putting the meju, the water, the salt, the dried red pepper, and the dried jujube into the earthenware vessel;
And adding the charcoal heated in the flame to the earthenware vessel in the heated state.

The method according to claim 1,
In the third step,
Wherein the shimming is performed for 1 to 3 hours.

The method according to claim 1,
In the third step,
Wherein the above-mentioned simering is aged for 20 to 40 days.

The method of claim 2,
In the first step,
Further comprising introducing effective microorganisms (EM) into the water in which the sterilized yellow loess is precipitated,
Wherein the straw is immersed in the water to which the EM is added.

The method of claim 8,
In the second step,
Further comprising the step of injecting the charcoal into the earthenware vessel and injecting EM after a lapse of a predetermined period of time.

The method of claim 10,
In the third step,
The method according to claim 1, further comprising the step of allowing EM to be left at room temperature for a certain period of time.

The method according to any one of claims 11 to 13,
In the EM,
Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus spp., Lactobacillus spp., Lactobacillus spp., Lactobacillus spp. Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus reuteri, bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium breve, Bifidobacterium breve, Wherein the herb medicine is at least one or a combination of at least one of bifidobacterium longum, streptococcus, Streptococcus thermophilus, yeast, Bacillus subtilis, rizofusme, and photosynthetic bacteria (chlorella) &Lt; / RTI >

Boiling the bean curd into a predetermined shape, drying the bean curd, drying the bean curd, and fermenting the bean curd for a predetermined period of time;
Washing the Meju produced through the first step and introducing the Meju into the earthenware vessel and adding water, salt, dried red pepper, charcoal, and dry jujube together and fermenting the mixture for a predetermined period of time;
After separating the Meju from the fermented intermediate product through the second step, the Meju is separated from the fermented intermediate product through the second step, and then the Meju is extracted from the fermented intermediate product, A third step of adding soy sauce (licorice) and simmering the soy sauce for a predetermined period of time; And
The chewing gum separated from the meju already separated in the third step is crushed and the hull, the fennel, the dermis, the octagonal crunch, the clove and the licorice are crushed, and then the crushed meju and the liquor And a fourth step of mixing and agitating the crushed hull, the fennel, the dermis, the octagonal, the clod, and the licorice, mixing the mixture, adding the mixture to a clay container, and fermenting the mixture for a predetermined period of time to prepare a miso. A method of manufacturing miso using a medicinal herb.

16. The method of claim 15,
In the fourth step,
Wherein the fermentation is performed for 5 to 7 months.

16. The method of claim 15,
In the fourth step,
And adding EM to the fermented bean immediately before the fermentation.

18. The method of claim 17,
In the EM,
Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus spp., Lactobacillus spp., Lactobacillus spp., Lactobacillus spp. Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus reuteri, bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium breve, Bifidobacterium breve, Wherein the herb medicine is at least one or a combination of at least one of bifidobacterium longum, streptococcus, Streptococcus thermophilus, yeast, Bacillus subtilis, rizofusme, and photosynthetic bacteria (chlorella) In the preparation of soybean paste.