YOON, BYUNG JAE,윤병재,KANG, HYE SOOK,강혜숙,KIM, HAK JONG,김학종,PARK, JI HYE,박지혜,YOON, BYUNG JAEKR,KANG, HYE SOOKKR,KIM, HAK JONGKR,PARK, JI HYEKR
申请号：
KR1020130143860
公开号：
KR1020140056124A
申请日:
2013.11.25
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a low sodium soy sauce using Phellinus linteus and a manufacturing method thereof, and, more specifically, to a soy sauce having enriched flavors with low sodium by adding Phellinus linteus having an excellent antibacterial activity, an effect capable of suppressing microorganisms produced in a low sodium condition, and a manufacturing method thereof. In order to manufacture a low sodium soy sauce, firstly the concentration of saline water used in manufacturing a soy sauce has to be low. However, if the soy sauce manufactured with a low concentration of saline water is used to salt to suit the taste by adding more amount than the conventional soy sauce, the use of the low sodium soy sauce is pointless. In order to prevent said situation, the soy sauce should be delicious with low sodium. In general, if various tastes are harmonized instead of suiting the taste with only one taste, even bland food tastes delicious. Accordingly, in the present invention, Salicornia herbacea, a plant growing by absorbing salt, so called as glasswort, is used as a material to make food delicious when manufacturing fermented soybean blocks. A subcritical water extract of Salicornia herbacea and powder of Salicornia herbacea are added to manufacture fermented soybean blocks containing Salicornia herbacea, which are used as a base for the soy sauce. Phellinus linteus with an excellent antioxidation and antibacterial activity is directly added in the soy sauce or an extract of Phellinus linteus is added to manufacture a soy sauce. Therefore, a value-added low sodium Phellinus linteus soy sauce containing a large amount of antioxidants and antibacterial activity components is able to be manufactured.본 발명은 상황버섯을 이용한 저염간장 및 그 제조방법에 대한 것으로서, 더욱 상세하게는 저염상태에서 발생되는 미생물을 억제할 수 있는 효능을 가진 항균활성이 뛰어난 상황버섯을 첨가하여 저염이면서도 깊은 맛을 간직한 간장 및 그 제조방법에 관한 것이다. 저염간장이 제조되기 위해서는 1차적으로 간장제조시 사용하는 염수의 농도가 낮아야 하며, 염수의 농도가 낮은 상태에서 제조된 간장을 실생활에서 사용할 때 기존 간장보다 더 많이 넣어서 음식의 간을 맞춘다면 저염간장을 사
