KR100369841B1 - 된장의 제조방법 - Google Patents
된장의 제조방법 Download PDFInfo
- Publication number
- KR100369841B1 KR100369841B1 KR10-2000-0080409A KR20000080409A KR100369841B1 KR 100369841 B1 KR100369841 B1 KR 100369841B1 KR 20000080409 A KR20000080409 A KR 20000080409A KR 100369841 B1 KR100369841 B1 KR 100369841B1
- Authority
- KR
- South Korea
- Prior art keywords
- mixture
- doenjang
- soybeans
- taste
- parts
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 30
- 239000013049 sediment Substances 0.000 title 1
- 244000068988 Glycine max Species 0.000 claims abstract description 55
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 51
- 230000032683 aging Effects 0.000 claims abstract description 30
- 239000000203 mixture Substances 0.000 claims abstract description 28
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 7
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 6
- 241000131386 Aspergillus sojae Species 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 241000235033 Zygosaccharomyces rouxii Species 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 21
- 244000294411 Mirabilis expansa Species 0.000 abstract description 14
- 235000015429 Mirabilis expansa Nutrition 0.000 abstract description 14
- 235000013536 miso Nutrition 0.000 abstract description 14
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 241000228212 Aspergillus Species 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 description 12
- 238000000855 fermentation Methods 0.000 description 11
- 230000004151 fermentation Effects 0.000 description 11
- 241000235070 Saccharomyces Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 239000001963 growth medium Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 244000003416 Asparagus officinalis Species 0.000 description 3
- 235000005340 Asparagus officinalis Nutrition 0.000 description 3
- 150000001412 amines Chemical class 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 241000209094 Oryza Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
Claims (2)
- 전분질을 증자하여 제국 및 출국한 것과; 대두를 증자한 것; 및 소금을 일정한 비율로 혼합하고, 상기 혼합물을 숙성탱크에 사입하여 숙성시키고, 여기에 여러가지 첨가물을 첨가하여 배합한 다음 살균 및 포장하는 된장의 제조방법에 있어서,상기 혼합물을 숙성탱크에 사입하여 숙성시키는 단계에서 증자한 대두와 아스파질러스 오리자에(Aspergillus oryzae) 또는 아스파질러스 소자에(Aspergillus sojae)인 종국균을 1400:1 내지 1500:1로 혼합하여 제국한 국자를 혼합물 100중량부에 대하여 5중량부 내지 30중량부 더 첨가하여 숙성탱크에 사입하는 것을 특징으로 하는 된장의 제조방법.
- 제 1항에 있어서, 상기 종국균과 함께 삭카로마이세스 로욱시(Saccharomyces rouxii)인 주정효모를 혼합물 100중량부에 대하여 0.5 내지 0.8 첨가하는 것을 특징으로 하는 된장의 제조방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2000-0080409A KR100369841B1 (ko) | 2000-12-22 | 2000-12-22 | 된장의 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2000-0080409A KR100369841B1 (ko) | 2000-12-22 | 2000-12-22 | 된장의 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20020051394A KR20020051394A (ko) | 2002-06-29 |
KR100369841B1 true KR100369841B1 (ko) | 2003-02-05 |
Family
ID=27684730
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR10-2000-0080409A KR100369841B1 (ko) | 2000-12-22 | 2000-12-22 | 된장의 제조방법 |
Country Status (1)
Country | Link |
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KR (1) | KR100369841B1 (ko) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100955300B1 (ko) * | 2008-02-11 | 2010-04-30 | 세명한방제약 주식회사 | 어성초와 삼백초 발효추출액을 이용한 된장의 제조방법 |
KR20160115205A (ko) | 2015-03-26 | 2016-10-06 | 농업회사법인 서림농장 주식회사 | 서리태를 이용한 천연 영양된장의 제조방법 |
KR101919756B1 (ko) | 2017-05-22 | 2018-11-19 | 경기대학교 산학협력단 | 신규한 미생물, 이를 포함하는 스타터 조성물 및 이로 발효된 발효물 |
KR20190040738A (ko) | 2017-10-11 | 2019-04-19 | 경기대학교 산학협력단 | 신규한 미생물, 이를 포함하는 스타터 조성물 및 이로 발효된 발효물 |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101284849B1 (ko) * | 2011-08-31 | 2013-07-12 | 대상 주식회사 | 저염 단기숙성물의 제조방법 및 이를 된장에 이용하는 방법 |
CN102715500B (zh) * | 2012-07-10 | 2015-08-19 | 山东玉兔食品有限责任公司 | 一种黄豆酱的酿造工艺 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR940010746A (ko) * | 1992-10-23 | 1994-05-26 | 이헌조 | 액정 투사기에서 스크린의 면적 자동 조정 장치 |
KR940010745A (ko) * | 1992-10-10 | 1994-05-26 | 이헌조 | 화상처리회로 |
KR940013364A (ko) * | 1992-12-15 | 1994-07-15 | 박정윤 | 저장성이 연장된 된장의 제조방법 |
KR950028640A (ko) * | 1994-04-08 | 1995-11-22 | 김충식 | 자연조미료가 함유된 된장국 통조림의 제조방법 |
KR950028642A (ko) * | 1994-04-14 | 1995-11-22 | 김충식 | 위생적인 쌀 된장의 제조방법 |
KR980008037A (ko) * | 1996-07-09 | 1998-04-30 | 김충식 | 저염백된장의 제조 방법 |
-
2000
- 2000-12-22 KR KR10-2000-0080409A patent/KR100369841B1/ko active IP Right Grant
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR940010745A (ko) * | 1992-10-10 | 1994-05-26 | 이헌조 | 화상처리회로 |
KR940010746A (ko) * | 1992-10-23 | 1994-05-26 | 이헌조 | 액정 투사기에서 스크린의 면적 자동 조정 장치 |
KR940013364A (ko) * | 1992-12-15 | 1994-07-15 | 박정윤 | 저장성이 연장된 된장의 제조방법 |
KR950028640A (ko) * | 1994-04-08 | 1995-11-22 | 김충식 | 자연조미료가 함유된 된장국 통조림의 제조방법 |
KR950028642A (ko) * | 1994-04-14 | 1995-11-22 | 김충식 | 위생적인 쌀 된장의 제조방법 |
KR980008037A (ko) * | 1996-07-09 | 1998-04-30 | 김충식 | 저염백된장의 제조 방법 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100955300B1 (ko) * | 2008-02-11 | 2010-04-30 | 세명한방제약 주식회사 | 어성초와 삼백초 발효추출액을 이용한 된장의 제조방법 |
KR20160115205A (ko) | 2015-03-26 | 2016-10-06 | 농업회사법인 서림농장 주식회사 | 서리태를 이용한 천연 영양된장의 제조방법 |
KR101919756B1 (ko) | 2017-05-22 | 2018-11-19 | 경기대학교 산학협력단 | 신규한 미생물, 이를 포함하는 스타터 조성물 및 이로 발효된 발효물 |
KR20190040738A (ko) | 2017-10-11 | 2019-04-19 | 경기대학교 산학협력단 | 신규한 미생물, 이를 포함하는 스타터 조성물 및 이로 발효된 발효물 |
Also Published As
Publication number | Publication date |
---|---|
KR20020051394A (ko) | 2002-06-29 |
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