Health care soybean sauce and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A health care soy sauce, soy sauce technology, applied in food preparation, application, food science, etc., can solve problems such as bad, no prevention, slow down disease, strengthen the body, reduce the probability of disease occurrence, etc., to achieve enhanced immunity, prevention and relief disease, reducing the effect of myocardial ischemia
Active Publication Date: 2013-11-20
GUANGDONG YUESHIFU FLAVOR FOOD
View PDF7 Cites 8 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
But along with the progress of society and the increasing material requirements of consumers, consumers have higher and higher requirements for soy sauce seasoning; The effect of slowing down diseases and strengthening the body; due to the pace of life of modern people and many bad eating habits, more and more diseases occur in modern people, such as high blood pressure, high blood sugar, and high blood fat, which are collectively referred to as "three highs" "In recent years, "three highs" have become the three diseases with the highest incidence in my country, and induce many other diseases, such as atherosclerosis, coronary heart disease, etc. In addition, due to living habits and irregular diet, many young people There are different degrees of symptoms such as constipation and anemia, and these diseases are no longer limited to middle-aged and elderly people. Gradually getting younger and younger has become one of the main problems that plague people. Prevention and health care can greatly reduce the probability of disease occurrence to a certain extent
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0021] Embodiment 1: A kind of health-care soy sauce, the main component and proportioning of described soy sauce are as follows, according to mass percentage, corn 15%, mung bean 10%, angelica 3%, almond 3%, Atractylodes macrocephala 2%, medlar 3%, Polygonatum 2%, honey 1%, fermented vinegar 1%, calcium propionate 1%, potassium sorbate 1%, spirulina 1%, longan 1%, yam 1%, and the rest is water.
Embodiment 2
[0022] Embodiment 2: a kind of health-care soy sauce, the main component and proportioning of described soy sauce are as follows, according to mass percentage, corn 20%, mung bean 15%, angelica 5%, almond 6%, atractylodes macrocephala 5%, medlar 6%, Polygonatum 5%, honey 3%, fermented vinegar 2%, calcium propionate 2%, potassium sorbate 4%, spirulina 3%, longan 3%, yam 3%, and the rest is water.
Embodiment 3
[0023] Embodiment 3: a kind of health-care soy sauce, the main component and proportioning of described soy sauce are as follows, according to mass percentage, corn 16%, mung bean 12%, angelica 3.5%, almond 4%, atractylodes macrocephala 3%, medlar 4%, Polygonatum 3%, honey 1.5%, fermented vinegar 1.5%, calcium propionate 1.5%, potassium sorbate 2%, spirulina 1.5%, longan 1.5%, yam 1.5%, and the rest is water.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention relates to health care soybean sauce. The health care soybean sauce is characterized by comprising the following main components by weight percent: 15-20% of corn, 10-15% of green bean, 3-5% of Chinese angelica, 3-6% of almond, 2-5% of white atractylodes rhizome, 3-6% of medlar, 2-5% of polygonatum odoratum, 1-3% of honey, 1-2% of fermented vinegar, 1-2% of calcium propionate, 1-4% of potassium sorbate, 1-3% of spirulina, 1-3% of longan, 1-3% of Chinese yam and the balance of water. The health care soybean sauce has the function of preventing and treating diseases on the premise of guaranteeing a normal seasoning function, especially has obvious effects on treating and relieving constipation and malnutrition, and can be used for improving the immunity of a human body.
Description
technical field [0001] The invention relates to a soy sauce and a production method thereof, in particular to a health-care soy sauce and a preparation method thereof. Background technique [0002] Soy sauce is a commonly used salty and umami condiment, which is brewed by microbial fermentation with protein raw materials and starchy raw materials as the main ingredients. Soy sauce is rich in nutrients. The brewed soy sauce produced in my country contains 7.5-10g of soluble protein, polypeptide, and amino acid per 100ml, and more than 2g of sugar. In addition, it also contains rich vitamins, phospholipids, organic acids, calcium, phosphorus, iron, etc. Inorganic salt. Soy sauce contains a variety of seasoning ingredients, including the special aroma of soy sauce, the salty taste of salt, the umami taste of sodium amino acid salt, the sweet taste of sugar and other sweet substances, the sour taste of organic acids, and the refreshing bitter taste of tyrosine. , There is also...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more