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：
KR1020120120878
公开号：
KR1020140054860A
申请日:
2012.10.30
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to low-salt soy sauce manufactured by using Phellinus linteus and a manufacturing method therefor and, more specifically, to soy sauce having a low salinity and a deep taste and a manufacturing method therefor. The low-salt soy sauce can be manufactured when using an ingredient having the efficacy of inhibiting microorganisms generated in a low-salt state, and the soy sauce is manufactured by adding Phellinus linteus excellent in antibacterial activity as an ingredient suitable for the inhibition of microorganisms. To manufacture the low-salt soy sauce, salt water used in the manufacture of soy sauce primarily needs to have a low concentration, and the use of the low-salt soy sauce is meaningless in case of putting the low-salt soy sauce more than existing soy sauce into food to season the food when using the soy sauce manufactured in a low concentration state of salt water in real life. To prevent the excessive use of the low-salt soy sauce, the soy sauce needs to have a low salinity and a good taste. Usually even a bland food tastes good when combining various tastes instead of seasoning food with only one taste. Therefore, in the present invention, a halophyte, Salicornia herbacea L. known as glasswort is used as an ingredient having a good taste when making Meju. The low-salt soy sauce basically uses Salicornia herbacea L. Meju made by adding a subcritical water extract from Salicornia herbacea L. and Salicornia herbacea L. powder, and the low-salt soy sauce is manufactured by directly adding Phellinus linteus excellent in antioxidant and antibacterial activities or Phellinus linteus extract to soy sauce.본 발명은 상황버섯을 이용하여 제조되는 저염간장 및 그 제조방법에 대한 것으로서, 저염 간장을 제조하기 위해서는 저염상태에서 발생되는 미생물을 억제할 수 있는 효능을 가진 재료를 사용할 때 가능하며 그에 적합한 재료로서 항균활성이 뛰어난 상황버섯을 첨가하여 제조한 간장은 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 사용하는 의미가 상쇄되어 버린다. 그런 상
