KR20060039408A - Composition of Functional Enteric Soy Sauce Added with Functional Foods Using Ocher Jijangsu and Its Manufacturing Method - Google Patents

Abstract

The present invention relates to a functional Jangsu using ocher Jijangsu, and more particularly to producing a functional Jangju using ocher Jijangsu, herbal extracts, fruit extracts beneficial to the human body, various functional herbs, ginseng, licorice, gojija, jujube, Traditional herbs such as doenjang, red pepper paste, cheonggukjang, soy sauce and house jang are added by adding herbal medicines such as hamcho, green tea, herbs, and bokbunja and fruits such as plum, citron, persimmon, apple, strawberry, and tangerine to form meju. The composition of the functional enteric medicinal product and the functional medicinal herb to which the functional ingredient is added as a raw material to the preparation, and the method for producing the composition.

Solar salt ocher powder Meju. Big head. Rat beans. Miso. Cheonggukjang.

Description

Composition formation and preparation method of functional Jangjang containing functional food using ocher Jijangsu

Description of the main symbols in the drawings

Figure 1 is a composition ratio of the composition of the present invention blending ratio per 1 kg meju

① Ocher jijangsu is formed from ocher powder with particle size of 1000 mesh or more.

② 1000 parts by weight of soybeans

③ After cooling and drying the natural fruit by powdering, 15 parts to 20g of mixed weight parts

④ 3 ~ 5g mixed with weight part after forming cold powder dried Chinese medicine

⑤ 3 to 5 parts by weight of chitosan powder

⑥ 10 to 15 g of ocher sun salt powder by weight

The composition of the above ①②③④⑤⑥ section is blended by weight to complete the composition

Figure 2 is a process for extracting ocher jijangji of the present invention

① After forming ocher powder, mix with drinking water

② ocher ball formation

③ After obtaining the number of obstacles in paragraph 1, put them in the Onggi and submerge the ocher balls.

④ Political property for more than 24 hours after oak ball immersion

⑤Used as necessary water for all processes using the aged jijangsu

Fig. 3 is an accumulation model diagram of ocher functional soy sauce (meju)

The present invention relates to the formation of a composition for forming mejus for obtaining functional jangs, and to a process for producing the meju, which is intended to impart functionality to all the compositions of meju as a raw material.

The present invention is an invention for preparing a clay composition of ocher functional Jangjang mixed by adding various functional ingredients in a mixture composition of the various plant extracts in the effect of the ocher swelling

(1) Method of forming meju: Soak soybeans (beans, rats and soybeans) on the number of ocher jangs that were aged politically on ocher balls, and soak them for 3 hours or more. Boil the beans for more than an hour

Take the boiled beans out of the basket, remove the water, mix them with a certain amount of Chinese medicine powder or fruit powder, mix the mixed soybeans into a grinder and grind them evenly. Fermented in a lump of sugar to form meju

(2) soy sauce composition method

(A) collecting the uncontaminated ocher, removing foreign substances, and forming the ocher powder after plastic sterilization at a temperature of 200 degrees Celsius or more;

(B) mixing the formed ocher powder with water and then making ocher balls and firing them again at the above temperature;

(C) mixing the fired ocher powder with 20 liters of clean fresh water to form more than 500 grams of the ocher powder to form jijangsu

(D) Formed Jijangs obtained after standing for more than 24 hours and transferred to Onggi containing ocher ball, melted by adding about 500g ~ 1kg of natural salt to it, and then, after standing for 24 ~ 48 hours, separate salted water and put it in Onggi.

(E) a step of containing about 40-60% of the volume ratio of meju formed in the above-mentioned ocher salt water;

(F) Sprinkle sun salt evenly on top of the sinking meju and put charcoal and red peppers on it, then seal it well to prevent air from passing through it, and then aging it in a cool dark place for about 5-7 days. After fermentation at least 3 months in sunny sunny place

Doenjang by separating the meju aged for a certain period from the ocher jijangsu formed in the above step. It is used as raw material of gochujang and the yellow ocher brine after it is removed from the meju is separately filtered using a strainer and then transferred to another ong for fermentation for a long time. It is an invention to manufacture enteric

The present invention is an invention for preparing a composition of ocher functional Jangjang mixed composition by adding a variety of botanical extracts to the effect of the ocher in a mixed composition of the various ocher ingredients to the existing ocher component

First, clean drinking water is mixed with ocher powder, soaked soybeans (beans, rats, and soybeans) in Jijangsu, which has been fixed on ocher balls, for 3 hours or more, and then extracted and put into a cauldron containing jijangsu for 1 hour at a temperature of 100 degrees Celsius or more. Boil soy beans

Take the boiled beans out of the basket, remove the water and mix them with a certain amount of Chinese medicine powder or fruit powder, mix the mixed soybeans into the grinder and grind them evenly. It is a manufacturing method of fermenting it in a seedling room to form meju. Put the above-mentioned meju in a well-ventilated place in a stainless steel tray, put it on a shelf, shoot it for about a day, and dry it with a conventional ocher room of more than 30 degrees Celsius, or jade, germanium, or ganban stone. Place rice straws on the rice balls and arrange meju on top of them. Then, put rice straws on bamboo straw or bamboo foot or royal foot or pine needles, raise meju, then cover rice straw again and lay out meju again. Fire the arbor to keep the clay and the negative radiation from Rock by fermentation for about 2 to 3, and reverse the stacking order and the at least Meju offset about a week even this case the use of air flow the fan so as to facilitate the flow of air helps

Meju aging aged in the above step to allow the fermentation of natural greenhouses medallions through sunlight

The dried and fermented meju is soaked in Jijangsu and washed thoroughly to remove foreign substances such as molds from meju and then washed with clean fresh water to evaporate the remaining moisture in medallion meju in a well-ventilated shade. It is a method of making mejus containing functional ingredients as raw materials.

The present invention relates to the manufacture and composition formation of functional Jangsu added with ocher Jijangsu, and more particularly, in the preparation of functional Chinese medicine powder fruit powder meju, which is very beneficial to the human body, to produce functional Jangsu, ginseng, licorice, Chinese medicines such as wolfberry, bokbunja, jujube, seaweed, green tea, herbs, fruit powders such as pears, apples, strawberries, citrus fruits, citron, and soybean paste, red pepper paste, soy sauce, miso, etc. And its manufacturing method

The present invention uses the Jijisu immersed in ocher instead of mixing the herbal medicine and fruit powder in addition to the composition raw materials limited to the conventional manufacturing method produced by the traditional method, and when using the traditional room to boil or soak the beans in the traditional room. This concentrates more fiber, vitamins, minerals and phytonutrients than the composition obtained by the conventional methods of producing traditional soybeans. Dipped brine was used as soy sauce

The present invention was intended to characterize the intestines by adding functional ingredients to traditional soy sauce such as doenjang, red pepper paste, and soy sauce, and provides a composition of the intestines with functional foods added thereto and a method for preparing the same. It is used to produce functional meju and various herbal ingredients such as ginseng, licorice, gojija, bokbunja, jujube, hamcho, green tea, herbs, etc. Chinese herbal medicines such as pear, apple, strawberry, citrus fruit, citron, soybean paste, soy sauce, Jangjang, which contains functional ingredients as a raw material, and a manufacturing method thereof

The present invention

(1) Soak soybeans, soybeans, rats, and other soybeans on ocher jizo for 3 hours or more

(2) Pour the ocher jijangsu into the cauldron and boil it for more than 1 hour in over 100 cities.

(3) When the beans are crushed, take them out and put them in a basket to remove moisture.

(4) mix the fruit powder herbal medicine powder (fruit powder, Chinese medicine powder, etc. using only one) to the boiled soybeans

(5) mixing the mixed soybeans into a grinder and pulverizing them; forming the crushed soybeans into square or round shapes and fermenting them in loess gluten to form meju;

(6) Put the formed meju in a well-ventilated place on a stainless steel plate, put it on a shelf, shoot it for a day, and dry it in a conventional ocher room of more than 30 degrees Celsius, or place straws on the jade, germanium, and gangue rocks. After arranging rice straws or bamboo paws or royal foot or pine needles, put meju on top, and then cover rice straws again. Lay them in order to settle the mejus again. The far-evolving raw gemstone causes the negative ions to ferment for about 2 to 3 days, and then reverses the stacking order and floats for about 1 week or more. At this time, the air flow is uniformed using a fan to smooth the flow of air.

Meju vulcanized by the above step is to let the fermentation of sunlight natural greenhouses medallion

The dried and fermented meju is soaked in Jijangsu and washed thoroughly to remove foreign substances such as molds from meju and then washed with clean fresh water to evaporate the remaining moisture in medallion meju in a well-ventilated shade. It is a method of making mejus containing functional ingredients as raw materials.

The present invention relates to the manufacture and composition formation of functional Jangsu added with ocher Jijangsu, and more particularly, in the preparation of functional Chinese medicine powder fruit powder meju, which is very beneficial to the human body, to produce functional Jangsu, ginseng, licorice, Chinese medicines such as wolfberry, bokbunja, jujube, seaweed, green tea, herbs, fruit powders such as pears, apples, strawberries, citrus fruits, citron, and soybean paste, red pepper paste, soy sauce, miso, etc. Composition formation and preparation method thereof

The present invention is to form a composition of the ocher earth water functional entertains using the minerals of the far-infrared radiation gemstones, ocher, elvan, germanium, jade, macsumite), and by adding the mineral minerals possessed by the minerals to the formation of the functional entertains In more detail, it is a method of manufacturing containing ocher Jijangsu, and more specifically, it forms a meju composition and selects one of the herbal medicines such as ginseng, licorice, herbs, green tea, bokbunja, pine needle powder, and persimmon fruit, orange, orange and citron Select one of dry powdered pears, apples, and strawberries to form the functional meju by adding it to the boiled meju beans, forming a composition capable of producing traditional functional soybeans such as miso, red pepper, and soy sauce. And an invention relating to a manufacturing method thereof.

Soy sauce, soybean paste, red pepper paste, etc. manufactured and processed based on the present invention have a high mineral mineral content and a high dietary fiber content, compared to traditionally prepared soybeans, so that they can have various functionalities and tastes.

In the present invention, the manufacturing process of the functional soy sauce prepared in preparing the basic soy sauce is as follows.

(A) A step of ball milling and eliminating iron after firing and sterilizing ocher to remove harmful microorganisms contained in loess.

(B) making ocher balls from the formed ocher powder and firing them with heat above 300 degrees

(C) the step of immersing the ocher powder of the (a) formed above by mixing in clean drinking water

(D) pour the separately on the pottery along the immersed jijangsu and immerse the ocher ball in (b) section for aging for at least 24 hours

(E) Melting the natural salt from which the water was removed in Jiji water of aged (C) to mature for 24 hours

(F) step of putting the charcoal, red peppers on the upper layer to put the meju in the aged jijangsu brine and evenly cover the ocher sun salt on it

(G) After ripening for a certain time in the above steps, take out the mejus and store them separately, filter the remaining brine in Onggi with a clean strainer, and put the alien substance in a cauldron and iron it on low heat for 4 to 10 hours to complete the functional soy sauce.

Composition ratio per 10 liters by weight of ocher functional soy sauce

① 10 litters of ocher

② 70 to 80% per weight part of ocher functional meju

③ 20 to 25% by weight of ocher natural salt

④ A little charcoal (100 grams)

⑤ Red pepper (slightly)

⑥ ocher sun salt (coarse salt) 5-10%

A composition of ocher functional soy sauce comprising the blending ratio and a method of producing the same

The ocher composition of the present invention is a method for forming a composition to effectively obtain the effects of organic germanium and various enzymatic actions, vitamins, and other loess containing mineral minerals.

Claims (2)

Formation of Meju and Composition Formation Using Ocher Jijangsu The method for forming meju and miso, red pepper paste, soy sauce, and other enteric composition according to claim 1, wherein the herbal powder and liquid, fruit powder and liquid are added as additives.

Images