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Health-care soy sauce

A health-care soy sauce and soy sauce technology, applied in food preservation, food ingredients as antimicrobial preservation, plant raw materials, etc., can solve the problems of few data and reports, and achieve the effects of preventing cardiovascular diseases, lowering blood lipids, and helping digestion

Inactive Publication Date: 2018-11-23
桂平市蒙圩镇火炎种养专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are few domestic materials and reports on making soy sauce with stevia

Method used

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  • Health-care soy sauce

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Effect test

Embodiment 1

[0039] A kind of health care soy sauce, described soy sauce comprises base soy sauce 70% and Chinese herbal medicine extract 30%, and total percentage is 100%, wherein,

[0040] The components of the Chinese herbal medicine extract are composed of the following parts by weight: 10 parts of Stevia, 15 parts of Anemarrhena, 15 parts of Ophiopogon japonicus, 15 parts of Codonopsis pilosula, 30 parts of raw gypsum, 15 parts of root ginseng and 22 parts of raw land.

[0041] The basic soy sauce is prepared from the following raw materials in parts by weight: 40 parts of soybeans, 10 parts of black rice, 30 parts of wheat, 3 parts of seasoning spices, 12 parts of table salt, 2 parts of citric acid and 35 parts of water.

[0042] The seasoning spice is made of the following raw materials in parts by weight: 3 parts of garlic, 1.5 parts of dried onion, 0.4 part of Chinese prickly ash, and 2 parts of white sesame.

[0043] The stevia described above is a dry stevia product, the water c...

Embodiment 2

[0056] A kind of health care soy sauce, described soy sauce comprises base soy sauce 80% and Chinese herbal medicine extract 20%, and total percentage is 100%, wherein,

[0057] The components of the Chinese herbal medicine extract are composed of the following parts by weight: 8 parts of Stevia, 12 parts of Anemarrhena, 12 parts of Ophiopogon japonicus, 12 parts of Codonopsis pilosula, 20 parts of raw gypsum, 12 parts of Yuanshen and 18 parts of raw land.

[0058] The basic soy sauce is prepared from the following raw materials in parts by weight: 50 parts of soybeans, 12 parts of black rice, 35 parts of wheat, 6 parts of seasoning spices, 15 parts of table salt, 5 parts of citric acid and 50 parts of water.

[0059] The seasoning spice is made of the following raw materials in parts by weight: 1.5 parts of garlic, 1 part of dried onion, 0.3 part of Chinese prickly ash, and 1 part of white sesame.

[0060] The stevia described above is a dry stevia product, the water content ...

Embodiment 3

[0073] A kind of health care soy sauce, described soy sauce comprises base soy sauce 85% and Chinese herbal medicine extract 15%, total percentage is 100%, wherein,

[0074] The components of the Chinese herbal medicine extract are composed of the following parts by weight: 5 parts of Stevia, 10 parts of Anemarrhena, 10 parts of Ophiopogon japonicus, 10 parts of Codonopsis pilosula, 15 parts of raw gypsum, 9 parts of Yuanshen and 15 parts of raw land.

[0075] The basic soy sauce is prepared from the following raw materials in parts by weight: 60 parts of soybeans, 15 parts of black rice, 40 parts of wheat, 8 parts of seasoning spices, 18 parts of table salt, 6 parts of citric acid and 65 parts of water.

[0076] The seasoning spice is made of the following raw materials in parts by weight: 1.2 parts of garlic, 0.8 part of dried onion, 0.2 part of Chinese prickly ash, and 0.2 part of white sesame.

[0077] The stevia described above is a dry stevia product, the water content o...

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Abstract

The invention discloses health-care soy sauce, and belongs to the technical field of condiments. The soy sauce provided by the invention comprises 70-85% of basic soy sauce and 15-30% of Chinese herbal medicine extraction liquid, and the total percentage is 100%. The Chinese herbal medicine extraction liquid is prepared from the following ingredients, in parts by weight: 5-10 parts of flos steviaerebaudianae, 10-15 parts of rhizoma anemarrhenae, 10-15 parts of radix ophiopogonis, 10-15 parts of radix codonopsis, 15-30 parts of raw gypsum, 9-15 parts of radix scrophulariae and 15-22 parts of rhizome rehmanniae. The basic soy sauce is prepared from the following raw materials, in parts by weight: 40-60 parts of soybean, 10-15 parts of black rice, 30-40 parts of wheat, 3-8 parts of aromaticflavoring, 12-18 parts of salt, 2-6 parts of citric acid and 35-65 parts of water. The soy sauce is not only rich in nutrition and fresh in taste, but also has the effects of curing diabetes, controlling blood sugar, reducing blood press, resisting tumors, resisting diarrhea, improving the immunity and promoting metabolism if being taken for a long time, has the remarkable efficacy on controllingobesity, conditioning gastric acid, heart diseases, kid decayed tooth and recovering nervous fatigue, and most importantly, can eliminate the side effect of cane sugar.

Description

technical field [0001] The present invention relates to the technical field of condiments, in particular to a health-care soy sauce. Background technique [0002] Traditional brewed soy sauce is a liquid condiment with special color, aroma and taste produced from raw materials such as soybeans and wheat through pretreatment of raw materials, koji making, fermentation, leaching and oiling, and heating preparation. The main nutrients include amino acids, Soluble protein, vitamins, raw sugar and various trace elements and organic acids have certain nutritional and health effects. [0003] Most of the soy sauce on the market is just a simple condiment for the table, which has limited health effects. With the progress of society and the increasing material requirements of consumers, consumers have higher and higher requirements for soy sauce seasoning; However, the soy sauce currently on the market basically meets the basic requirements of color matching and seasoning, and has n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L27/10A23L3/3562A23L33/10A23L33/105A23L33/16A61K36/8968A61P35/00A61P3/10A61P9/12A61P3/04A61P25/20A61P39/06A61K33/06
CPCA23L3/3562A23L27/10A23L27/105A23L27/50A23L33/10A23L33/105A23L33/16A23V2002/00A61K33/06A61K36/28A61K36/344A61K36/804A61K36/808A61K36/8964A61K36/8968A61P3/04A61P3/10A61P9/12A61P25/20A61P35/00A61P39/06A23V2200/10A23V2200/30A23V2200/324A23V2200/308A23V2200/32A23V2200/326A23V2200/328A23V2200/332A23V2200/322A23V2200/302A23V2250/032A23V2250/1578A23V2250/21A23V2250/76A61K2300/00Y02A40/90
Inventor 唐榜结
Owner 桂平市蒙圩镇火炎种养专业合作社
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