OROSTACHYS JAPONICUS SOYBEAN SAUCE MANUFACTURED BY USING OROSTACHYS JAPONICUS

摘要

The present invention relates to a method for manufacturing anti-cancer functional soybean sauce by using a hot water extract of a roasted product of dried Orostachys japonica, comprising the following steps: roasting dried Orostachys japonica; preparing a hot water extract of the dried Orostachys japonica; boiling soybeans with the hot water extract of the roasted Orostachys japonica product; manufacturing Orostachys japonica fermented soybean blocks by crushing the soybeans, shaping the soybeans, and fermenting and drying the soybeans at 30-35°C for 30-45 days; preparing salt water mixed liquid by adding sun-dried salt into the remainder of the hot water extract of the roasted Orostachys japonica product and mixing the same; preparing an aged product by adding the salt water mixed liquid into the fermented soybean blocks, manufactured by the step above, and aging the same for 40-60 days; and concentrating a filtrate remaining after filtrating the aged product. The Orostachys japonica soybean sauce, manufactured by the steps above, is provided. As a result of evaluating anti-cancer activity and a sensory test of Orostachys japonica soybean sauce, the Orostachys japonica soybean sauce has anti-cancer and antioxidant functionality, an enhanced color, texture, and sensory effect. Accordingly, the value of the soybean sauce is increased from the aspects of nutrition, functionality, quality, and preference. In addition, utilization of Orostachys japonica soybean sauce can be maximized.;COPYRIGHT KIPO 2017