KR100563996B1 - Thick soypaste mixed red pepper and method of manufacturing the same - Google Patents
Thick soypaste mixed red pepper and method of manufacturing the same Download PDFInfo
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- KR100563996B1 KR100563996B1 KR1020040017086A KR20040017086A KR100563996B1 KR 100563996 B1 KR100563996 B1 KR 100563996B1 KR 1020040017086 A KR1020040017086 A KR 1020040017086A KR 20040017086 A KR20040017086 A KR 20040017086A KR 100563996 B1 KR100563996 B1 KR 100563996B1
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- germanium
- red pepper
- powder
- kochujang
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Images
Classifications
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- 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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
본 발명에 따르면, 고추장 제조방법은 메주가루를 준비하는 제 1단계와, 찐 찹쌀과 메주가루 및 유기 게르마늄 성분 게르마늄매체, 고추가루, 식염을 혼합하여 반죽하는 제 2단계와, 반죽이 완료된 고추장을 숙성시키는 제 3단계를 포함하여 된 것을 특징으로 한다. According to the present invention, the method for preparing red pepper paste is a first step of preparing meju powder, a second step of kneading steamed glutinous rice with meju powder and organic germanium-containing germanium medium, red pepper powder, and salt, and the finished red pepper paste. It characterized in that it comprises a third step of aging.
고춧가루, 게르마늄, 메주가루Red pepper powder, germanium, meju powder
Description
도 1은 본 발명에 따른 고추장 제조방법을 나타내 보인 블록도,1 is a block diagram showing a method for producing gochujang according to the present invention,
도 2는 본 발명에 따른 고추장의 다른 실험예를 나타내 보인 블록도.Figure 2 is a block diagram showing another experimental example of gochujang according to the present invention.
본 발명은 고추장에 관한 것으로, 더 상세하게는 게르마늄 성분이 함유된 고추장 및 이의 제조방법에 관한 것이다. The present invention relates to kochujang, and more particularly, to a kochujang containing a germanium component and a preparation method thereof.
우리나라의 전통식품 중 하나로 알려진 고추장은 특유의 맛과 향이 구수하여 다른 나라에는 볼 수 없는 독특한 조미식품으로, 김치와 더불어 우리나라의 대표적인 발효식품으로 알려져 있다. 이러한 전통 고추장은 한국 음식을 조리함에 있어서 없어서는 안 되는 중요한 기본식품이다. Known as one of Korea's traditional foods, Gochujang is a unique seasoning that is not found in other countries due to its unique taste and aroma. It is known as a representative fermented food of Korea along with kimchi. This traditional gochujang is an essential basic food for cooking Korean food.
이러한 고추장은 상품적 가치를 높이고, 건강을 우선으로 생각하는 현대인의 기호에 맞도록 기능성 고추장에 대한 연구와 개발이 다양하게 진행되고 있다.These gochujangs have various researches and developments on functional gochujangs in order to increase the product value and fit the preferences of modern people.
예컨대, 대한민국 특허등록 제10-366432호에는 식이섬유 성분과 철분, 칼슘 등이 함유되어 있고, 항암작용이 있는 폴리페놀 등이 함유된 것으로 알려진 무화과(無花果) 성분이 함유된 고추장의 제조방법이 개시되어 있다.For example, Korean Patent Registration No. 10-366432 discloses a method for producing kochujang containing a fig component which is known to contain a dietary fiber component, iron, calcium, etc., and an anticancer polyphenol. It is.
특허등록 제 10-372776호에는 포도 성분이 함유된 고추장이 개시되어 있다. 이러한 기능성 고추장은 한국고유의 고추장 맞을 변형시킬 우려가 있고, 많은 당분을 포함하고 있으므로 모든 음식의 기본 양념으로 사용하기에 적합하지 않다. Patent registration No. 10-372776 discloses gochujang containing grape components. Such functional gochujang may transform into Korean unique gochujang, and because it contains many sugars, it is not suitable for use as a basic seasoning for all foods.
한편, 게르마늄 성분은 생화학적 효능이 알려지면서 식품 분야에서 응용의 폭이 넓어지고 있다. 각종 연구결과를 통하여 게르마늄 성분은 인체 내에서 혈액의 산성화를 방지하고 과산화지질의 생성을 억제함으로써 혈관벽의 손상을 예방하고 안정적인 지질대사를 통하여 혈관 내의 불순물을 제거하고 이에 따라 혈압 조절에 유용하다는 사실이 밝혀져 왔으며, 게르마늄이 우수한 인터페론 유도체라는 사실이 각종 논문으로 밝혀지게 되어 항암치료제로서의 용도로의 적용 가능성도 제기되어 왔다. 또한, 현대사회에서 야기되는 각종 스트레스, 공해, 과로, 유해식품 등에 의하여 체내에 각종 유해산소가 발생되어 유용한 산소의 결핍 현상을 게르마늄을 이용하여 해결하고자 하는 시도가 이루어지고 있다. 그러나 이러한 게르마늄 성분을 인체에 흡수하기 위해서는 게르마늄이 함유된 음식물을 섭취하거나 생합성된 유기 게르마늄성분을 복용하여야 한다.On the other hand, germanium component has been widely applied in the food field as the biochemical efficacy is known. According to various research results, germanium component prevents blood acidification and inhibits the formation of lipid peroxide in the human body, preventing the damage of blood vessel walls and removing impurities in blood vessels through stable lipid metabolism, and accordingly, it is useful for controlling blood pressure. It has been found, and the fact that germanium is an excellent interferon derivative has been revealed in various papers, and the possibility of its application as an anticancer drug has also been raised. In addition, various harmful oxygens are generated in the body due to various stresses, pollution, overwork, harmful foods, etc. caused by modern society, and attempts to solve the deficiency of useful oxygen using germanium have been made. However, in order to absorb such germanium components into the human body, it is necessary to eat foods containing germanium or take biosynthetic organic germanium components.
본 발명인은 이러한 점을 감안하여 본 발명인이 개발한 벌과 같은 곤충 또는 두체류를 이용하여 인체에 흡수 가능한 유기 게르마늄을 이용하여 다량의 유기게르마늄 성분이 함유된 고추장 제조방법을 개발하기에 이르렀다. In light of this, the present inventors have developed a method for producing red pepper paste containing a large amount of organic germanium components using organic germanium absorbable by the human body using insects or heads such as bees developed by the inventors.
본 발명의 목적은 다량의 게르마늄 성분을 포함하여 항암작용 및 유효한 산 소 결핍 현상을 방지할 수 있으며, 음식재료에 다양하게 이용되는 지속적인 게르마늄 성분의 섭취가 가능한 고추장과 이의 제조방법을 제공함에 있다. It is an object of the present invention to provide anti-cancer action and effective oxygen deficiency phenomenon by including a large amount of germanium components, and to provide a Kochujang and a method for preparing the same, which are capable of continuously ingesting germanium components used in various food ingredients.
본 발명의 다른 목적은 우리 전통식품인 고추장을 특성화 된 기능성 상품으로 개발함으로써 부가 가치를 창출 할 수 있는 고추장과 이의 제조방법을 제공함에 있다. Another object of the present invention is to provide a Kochujang and its manufacturing method that can create added value by developing our traditional food Kochujang as a specialized functional product.
상기 목적을 달성하기 위하여 본 발명의 고추장 제조방법은 Kochujang production method of the present invention to achieve the above object
메주가루를 준비하는 제 1단계와, The first step of preparing meju powder,
찐 찹쌀과 메주가루 및 유기 게르마늄 성분을 포함하는 게르마늄매체, 고추가루, 식염을 혼합하여 반죽하는 제 2단계와, A second step of kneading steamed glutinous rice with meju powder and germanium medium containing organic germanium components, red pepper powder, and salt,
반죽이 완료된 고추장을 숙성시키는 제 3단계를 포함하여 된 것을 그 특징으로 한다. It is characterized by including the third step of aging the paste is completed kochujang.
본 발명에 있어서, 상기 유기 게르마늄성분을 포함하는 게르마늄매체는 무기 게르마늄을 벌에게 먹여 제조한 꿀로 이루어지거나 상기 화학 합성된 유기 게르마늄((GeCH2CH2COOH)2O3)이 함유된 액상으로 이루어 질 수 있다. 상기 꿀의 제조방법은 본 발명인이 출원한 국내특허공개특허 제 2003-0071250호에 개시되어 있다. In the present invention, the germanium medium containing the organic germanium component is made of honey prepared by feeding inorganic germanium to the bee or made of a liquid containing the chemically synthesized organic germanium ((GeCH 2 CH 2 COOH) 2 O 3 ) Can lose. The method for producing honey is disclosed in Korean Patent Publication No. 2003-0071250 filed by the present inventor.
상기 게르마늄매체는 게르마늄 성분이 함유된 수용액과, 상기 수용액에 게르마늄 성분이 두체류의 표면에 함습된 상태로 부착되도록 하는 결합제를 포함하는 재배수를 두체류에 주기적으로 공급하여 두체류를 재배하고 이 재배된 두체류를 건조시켜 분쇄한 두체류 가루로 이루어질 수 있다. 그리고 상기 게르마늄매체에는 세레늄(Se) 또는 아연(Zn) 중 적어도 하나가 함유될 수 있다. The germanium medium is supplied with an aqueous solution containing a germanium component and a cultivation water including a binder for attaching the germanium component to the aqueous solution in a state in which the germanium component is moistened on the surface of the heads. Cultivated soybean curd may be made of dried soybean flour. The germanium medium may contain at least one of selenium (Se) or zinc (Zn).
이하 첨부된 도면을 참조하여 본 발명에 따른 한 바람직한 실시예를 상세하게 설명하면 다음과 같다. Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.
본 발명에 따른 고추장은 인체에 흡수가 용이한 다량의 게르마늄 성분을 포함하는 것으로, 그 제조방법을 도 1을 참조하여 상세하게 설명하면 다음과 같다.Gochujang according to the present invention includes a large amount of germanium components that are easily absorbed by the human body, and the manufacturing method thereof will be described in detail with reference to FIG. 1 as follows.
[실험예 1]Experimental Example 1
본 실험에서는 고추장의 재료인 메주가루의 제조시 게르마늄 성분이 혼합된 게르마늄매체를 섞어 게르마늄 성분이 혼합된 메주가루를 이용하여 고추장을 담갔다.In the present experiment, the preparation of meju powder, which is the material of red pepper paste, was mixed with germanium medium mixed with germanium and soaked red pepper paste using meju powder mixed with germanium.
(1)메주가루를 준비하는 제 1단계 ; 밀 약 50%과 콩 약 50% 을 깨끗한 물에 불린 다음 충분히 삶고, 이로부터 같이 물기를 제거한다. 그리고 물기가 제거된 밀과 콩 및 게르마늄 성분이 함유된 게르마늄매체 즉, 상기 게르마늄 성분이 함유된 수용액을 이용하여 두체류를 재배하고 이를 건조시켜 분쇄한 분말을 혼합한다. 상기 게르마늄매체에는 세레늄(Se) 또는 아연(Zn) 중 적어도 하나가 함유될 수 있다. (1) the first step of preparing meju powder; About 50% of wheat and about 50% of soybeans are soaked in clean water, then boiled well and drained. Then, the dried wheat, soybean, and germanium components containing the germanium component, that is, the soybeans are cultivated using an aqueous solution containing the germanium component, dried, and ground to mix the powder. The germanium medium may contain at least one of selenium (Se) or zinc (Zn).
상기와 같이 혼합된 밀, 콩 및 두체류 가루를 다수의 천공(穿孔)이 있는 떡시루와 같은 발효 용기(容器) 넣어 발효시키고, 이를 건조하여 메주가루를 제조한다. 이때에 상기 밀과 콩의 발효상태를 갈음할 수 있는 것은 밀과 콩 재료를 집어 잡아 당겼을 때 실 가닥처럼 형성되면서 늘어지는 정도가 되면 바람직한 발효상태로 보아도 된다.The wheat, soybean, and soybean flour mixed as described above are fermented into a fermentation vessel (容器) such as a rice cake with a plurality of perforations, and dried to prepare meju flour. At this time, the fermentation state of the wheat and soybeans may be replaced with a desirable fermentation state when the grains are formed as the strands when the wheat and soybean material is pulled out.
(2) 혼합단계인 제 2단계; 상기와 같이 준비된 메주가루와, 고춧가루, 찐 찹쌀, 식염, 물엿을 혼합한다. 여기에서 상기 메주가루는 20 중량%, 고춧가루는 25.5 중량 %, 찐 찹쌀 25 중량 %, 물엿 10 중량%, 식염 5 중량 %로 혼합하였으며, 이외에 설탕, 꿀 등을 혼합하였다. (2) a second step of mixing; Meju powder prepared as described above, red pepper powder, steamed glutinous rice, salt, syrup is mixed. Here, the meju powder was mixed with 20% by weight, red pepper powder with 25.5% by weight, steamed glutinous rice with 25% by weight, starch syrup with 10% by weight, salt with 5% by weight, in addition to sugar, honey and the like.
(3) 숙성단계인 제3단계; 상기와 같이 혼합된 고추장을 용기에 넣고 저온 또는 햇빛이 잘 드는 양지바른 곳에서 상온 숙성시킨다. (3) a third step of ripening step; Put the mixed red pepper paste as described above in a container and aged at room temperature in a sunny or sunny place.
[실험예 2]Experimental Example 2
본 실험에서는 고추장의 각 재료의 혼합단계에서 게르마늄 성분이 함유된 게르마늄매체를 섞어 고추장을 담그는 방법을 도 2를 참조하여 설명하면 다음과 같다.In this experiment, a method of dipping red pepper paste by mixing germanium medium containing germanium in the mixing step of each ingredient of red pepper paste will be described with reference to FIG. 2.
(1)메주가루를 준비하는 제 1단계 ; 밀 약 50%과 콩 약 50% 을 깨끗한 물에 불린 다음 충분히 삶고, 이로부터 같이 물기를 제거한다. 그리고 물기가 제거된 밀과 콩을 다수의 천공(穿孔)이 있는 떡시루와 같은 발효 용기(容器) 넣어 발효시키고, 이를 건조하여 메주가루를 제조한다. 이때에 상기 밀과 콩의 발효상태를 갈음할 수 있는 것은 밀과 콩재료를 집어 잡아 당겼을 때 실 가닥처럼 형성되면서 늘어지는 정도가 되면 바람직한 발효상태로 보아도 된다.(1) the first step of preparing meju powder; About 50% of wheat and about 50% of soybeans are soaked in clean water, then boiled well and drained. And the fermented container (容器) such as rice cakes with a large number of perforations (容 루 루) fermented wheat and beans are removed, and dried to prepare meju powder. At this time, the fermentation state of the wheat and soybeans can be replaced with the desired fermentation state as the sag is formed as a strand when the wheat and soybean material is pulled out.
(2) 혼합단계인 제 2단계; 상기와 같이 준비된 메주가루와, 고추가루, 찐 찹쌀, 식염, 물엿, 게르마늄이 함유된 게르마늄매체를 혼합한다. 여기에서 상기 게르마늄이 함유된 게르마늄매체는 무기 게르마늄을 벌에게 먹여 제조한 꿀로 이루어지거나 상기 화학 합성된 유기 게르마늄((GeCH2CH2COOH)2O3)이 함유된 액상으로 이루어 질 수 있다. 또한 상기 게르마늄매체는 게르마늄 성분이 함유된 수용액과, 상기 수용액에 게르마늄 성분이 두체류의 표면에 함습된 상태로 부착되도록 하는 결합제를 포함하는 재배수를 두체류에 주기적으로 공급하여 두체류를 재배하고, 이 재배된 두체류를 건조시켜 분쇄한 두체류 가루로 이루어질 수 있다. 여기에서 수용액에는 비타민 E1 의 50 내지 100배의 항산화 작용이 있는 세레늄(Se)이 포함되거나 단백질이 주성분인 인슐린을 동작시키는 아연(Zn)이 포함되어 두체류의 재배시 두체류에 포함되도록 함이 바람직하다. (2) a second step of mixing; Meju powder prepared as described above, red pepper powder, steamed glutinous rice, salt, syrup, and germanium medium containing germanium are mixed. Here, the germanium-containing germanium medium may be made of honey prepared by feeding inorganic germanium to a bee, or may be made of a liquid containing the chemically synthesized organic germanium ((GeCH 2 CH 2 COOH) 2 O 3 ). In addition, the germanium medium is cultivated soybeans by periodically supplying the soybeans with an aqueous solution containing a germanium component and a cultivation water containing a binder to attach the germanium component to the aqueous solution in a state in which the germanium component is moistened on the surface of the heads. In addition, the grown soybeans may be made of dried soybean flour. Here, the aqueous solution contains selenium (Se), which has an antioxidant activity of 50 to 100 times of vitamin E 1 , or zinc (Zn), which operates insulin, which is a protein-containing component, to be included in the soybean during cultivation of heads. This is preferred.
여기에서 상기 각 재료의 혼합비는 상기한 실시예와 실질적으로 동일하고, 게르마늄 성분이 혼합된 게르마늄매체의 함량을 적절이 조절함으로써 게르마늄 또는 세레늄의 포함 함량을 조절할 수 있다. Herein, the mixing ratio of each material is substantially the same as the above-described embodiment, and the content of germanium or selenium may be adjusted by appropriately adjusting the content of the germanium medium in which the germanium components are mixed.
(3) 숙성단계인 제3단계; 상기와 같이 혼합된 고추장을 용기에 넣고 상기와 실험1과 같이 저온 또는 상온에서 숙성시킨다. (3) a third step of ripening step; Put the mixed red pepper paste as described above in a container and aged at low temperature or room temperature as in Experiment 1 above.
상기와 같이 구성된 본 발명에 따른 게르마늄 성분이 함유된 게르마늄매체를 이용하여 고추장에 암, 관절렴, 루마치스, 당뇨병 등에 효과가 있는 다량의 게르마늄, 세레늄, 아연 등을 포함시킬 수 있으며, 조리음식의 기초양념이 고추장에 게르마늄 성분을 포함시킴으로써 많은 양의 게르마늄 성분을 지속적으로 인체에 섭취할 수 있는 이점을 가진다. By using the germanium medium containing the germanium component according to the present invention configured as described above can include a large amount of germanium, serenium, zinc, etc. effective in cancer, arthritis, lumachis, diabetes in kochujang, cooked food The basic seasoning has the advantage of continuously ingesting a large amount of germanium components by including the germanium component in gochujang.
본 발명은 도면에 도시된 일 실시예를 참고로 설명되었으나 이는 예시적인 것에 불과하며, 당해 기술 분야에서 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 실시예가 가능하다는 점을 이해할 것이다. 따라서 본 발명의 진정 한 보호 범위는 첨부된 청구범위에 의해서만 정해져야 할 것이다.Although the present invention has been described with reference to one embodiment shown in the drawings, this is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent embodiments are possible. Therefore, the true scope of protection of the present invention should be defined only by the appended claims.
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|---|---|---|---|---|
| KR20000012427A (en) * | 1999-11-29 | 2000-03-06 | 박민수 | Manufacturing method for pepper paste without smell |
| KR20030089122A (en) * | 2002-05-16 | 2003-11-21 | 정태현 | Method for using activation of water of containing germanium |
-
2004
- 2004-03-12 KR KR1020040017086A patent/KR100563996B1/en not_active IP Right Cessation
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000012427A (en) * | 1999-11-29 | 2000-03-06 | 박민수 | Manufacturing method for pepper paste without smell |
| KR20030089122A (en) * | 2002-05-16 | 2003-11-21 | 정태현 | Method for using activation of water of containing germanium |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102147882B1 (en) | 2020-05-01 | 2020-08-26 | 에스지바이오식품 주식회사 | Manufacturing method of functional ginseng kochujang fused with zinc and selenium |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20050091589A (en) | 2005-09-15 |
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