KR100635172B1 - Functional CHUNGKUKJANG powder and method for manufacturing thereof - Google Patents

Functional CHUNGKUKJANG powder and method for manufacturing thereof Download PDF

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KR100635172B1
KR100635172B1 KR1020040081963A KR20040081963A KR100635172B1 KR 100635172 B1 KR100635172 B1 KR 100635172B1 KR 1020040081963 A KR1020040081963 A KR 1020040081963A KR 20040081963 A KR20040081963 A KR 20040081963A KR 100635172 B1 KR100635172 B1 KR 100635172B1
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powder
functional
mushroom
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조종수
김윤근
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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
    • 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
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/202—Algae extracts
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/204—Animal extracts
    • A23V2250/2042—Marine animal, fish extracts
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/208—Fungi extracts
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2124—Ginseng
    • 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
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • 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
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment

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  • Life Sciences & Earth Sciences (AREA)
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Abstract

본 발명은 기능성 청국장 분말가루 제조방법에 관한 것으로, 식·약용식물, 버섯류, 해조류, 과·채소류, 허브류, 천연향으로부터 추출물을 추출하는 단계와, 상기 추출물에 12시간 정도 콩을 침지시켜 불리는 단계와, 불린 콩을 2시간 정도 스팀 증자하고 순수 분리된 청국장균을 콩에 접종하여 38∼40℃의 약 20시간 발효시키는 단계, 및 발효시킨 콩을 50℃ 건조실에서 건조한 후 분쇄하는 단계로 이루어짐을 특징으로 한다.The present invention relates to a method for producing functional Cheonggukjang powder powder, extracting the extract from food, medicinal plants, mushrooms, seaweeds, fruits, vegetables, herbs, natural flavors, and soaking soybeans in the extract for about 12 hours And, steamed soybeans soaked for about 2 hours and inoculated with soybean isolated pure soybean coli to ferment for about 20 hours at 38 ~ 40 ℃, and the step of drying and grinding the fermented soybeans in a drying chamber at 50 ℃ 50 It features.

청국장Cheonggukjang

Description

기능성 청국장 분말가루 및 그 제조방법{Functional CHUNGKUKJANG powder and method for manufacturing thereof}FUNCTIONAL CHUNGKUKJANG POWDER AND METHOD FOR MANUFACTURING

본 발명은 청국장 분말가루에 관한 것으로, 특히 천연물로부터 추출한 추출물에 콩을 침지시킨 후 청국장을 발효시켜 제조한 기능성 청국장 분말가루 및 그 제조방법에 관한 것이다.The present invention relates to chunggukjang powder powder, and in particular, to a functional Cheonggukjang powder powder prepared by fermenting chunggukjang after immersing soybean in an extract extracted from natural products and a method for producing the same.

인간은 건강을 지키기 위해 현대문명의 질병인 성인병으로부터 탈출코자 갖은 노력을 하고 있다. 청국장은 옛부터 이용되어 온 우리민족의 토속음식인데 최근 그 효능이 과학적으로 밝혀짐에 따라 청국장이 건강식품으로 인기를 더하고 있는 실정이다.Human beings are trying to escape from adult diseases, a disease of modern civilization, to protect their health. Cheonggukjang is a traditional Korean food that has been used since ancient times, and as its efficacy is scientifically discovered recently, Cheonggukjang is becoming more popular as a health food.

일반적인 청국장 제조방법을 보면 먼저 콩을 세척 한 후 일정시간 물에 불린 다음, 콩을 삶고 그리고 식인 후 청국장균을 접종하여 발효시키는 방법이 있다.In general, the method of manufacturing a soybean paste is first washed with soybeans, soaked in water for a certain time, then boiled soybeans, and then fermented by inoculating the fermented soybeans.

또한, 대개의 경우 청국장제조에는 기능성을 부여하기 위하여 콩을 삶을 때에 물에 약초 등을 넣어 콩에 흡수하는 형태를 취하고 있거나(한국특허공개공보 10-1996-0033292), 발효된 청국장 메주분말에 추출물을 첨가하는 형식(한국특허공개공보 10-2002-0072834)을 취하거나, 청국장과 기타 식물류를 함께 건조하여 분말 화하는 형식(한국특허공개공보 10-2003-0008200)을 취하고 있다. 특히 이들 방식은 콩을 물에 12시간 가량 불리면, 본래 콩 무게의 2~3배 정도 물을 흡수하므로 콩을 삶을 때에 약초 등을 첨가하여 삶을 때는 이미 콩의 흡수 능력이 포화상태에 달하고 있기에 약초성분의 흡수가 미미하다In addition, in most cases, the production of Cheonggukjang takes the form of adding soaking herbs to water to boil soybeans to give functionality (Korean Patent Publication No. 10-1996-0033292), or fermented Cheonggukjang Meju powder It takes the form of adding an extract (Korean Patent Publication No. 10-2002-0072834), or the form of drying and powdering Cheonggukjang and other plants together (Korean Patent Publication No. 10-2003-0008200). In particular, when these beans are soaked in water for about 12 hours, they absorb water 2-3 times as much as the original weight of the beans. The absorption of herbal ingredients is minimal

상기와 같은 문제점을 해결하기 위하여 안출된 본 발명의 목적은 약리적 효능뿐만 아니라, 맛, 향이 뛰어나고 여러 가지 영양소를 고르게 갖추고 있는 식·약용식물, 버섯류, 해조류, 과·채소류, 허브류, 천연향으로부터 추출한 추출물에 콩을 흡수시킨 후 청국장을 발효시켜 기능성 청국장 분말가루를 제조하는데 있다.The object of the present invention devised to solve the above problems is not only pharmacological efficacy, but also has excellent taste, aroma, and has various nutrients evenly extracted from food and medicinal plants, mushrooms, algae, fruits, vegetables, herbs, natural flavors After absorbing soybeans into the extract fermented Cheonggukjang to prepare functional Cheonggukjang powder powder.

상기와 같은 목적을 달성하기 위한 본 발명의 기능성 청국장 분말가루 제조방법은 식·약용식물, 버섯류, 해조류, 과·채소류, 허브류, 천연향으로부터 추출물을 추출하는 단계와, 상기 추출물이나 추출물을 혼합한 후 12시간 정도 콩을 첨지시켜 불리는 단계와, 상기 불린 콩을 2시간 정도 스팀 증자하고, 순수 분리된 청국장균을 콩에 접종하여 38~40℃의 약 20시간 발효시키는 단계, 및 상기 발효시킨 콩을 50℃에서 건조시킨 후 분쇄하는 단계로 이루어짐을 특징으로 한다.Functional cheongukjang powder powder manufacturing method of the present invention for achieving the above object is the step of extracting the extract from food, medicinal plants, mushrooms, seaweeds, fruits, vegetables, herbs, natural flavors, the extract or extracts After a step of soaking the beans for about 12 hours, steam soaked soybean for about 2 hours, inoculated with soybeans isolated pure pure fermented soybeans for about 20 hours at 38 ~ 40 ℃, and the fermented soybeans After drying at 50 ℃ characterized in that it consists of a step of grinding.

이하. 본 발명의 기능성 청국장 분말가루의 제조방법을 자세히 설명하면 다음과 같다.Below. Referring to the manufacturing method of the functional Chunggukjang powder powder of the present invention in detail.

먼저, 약리적 효능뿐만 아니라, 맛, 향이 뛰어나고 인간이 섭취해야 할 여러가지 영양소를 고르게 갖추고 있는 식·약용식물(어성초, 삼백초, 작약, 뽕나무, 천궁, 치자, 홍화, 당귀, 황기, 감초, 천마, 포공용, 오가피, 자소, 인삼, 산삼, 장뇌삼, 홍삼, 단삼, 고삼, 산사, 황정, 황연, 길경, 마황, 백출, 창출, 복령, 우황, 익모초, 쑥, 우슬, 음양각, 결명자, 하수오, 반하, 사원자, 차전초, 차조기, 홍차, 강활, 계피, 매실, 오미자, 산수유, 대추, 구기자, 복분자, 갈근, 알로에, 석류, 월계수, 녹차, 독활, 음나무, 두충, 솔잎, 율무, 현미, 보리, 옥수수, 감잎, 뽕잎, 팥, 대나무잎, 벌꿀, 박하 등), 버섯류(송이버섯, 표고버섯, 상황버섯, 영지버섯, 느타리버섯, 새송이버섯, 아카리쿠스, 잎새버섯, 팽이버섯, 노루궁뎅이, 꽃송이, 만가닥, 버들송이, 석이, 시메지버섯, 동충하초 등), 해조류(다시마, 미역, 김, 멸치 등), 과·채소류(양파, 마늘, 생강, 호박, 천아,무우, 배추, 당근, 사과, 배, 포도, 머루, 참다래, 살구, 매실, 바나나, 감, 참외, 오이, 수박, 파인애플, 밀감, 오렌지, 키위, 망고, 메론, 한라봉 등), 허브류(로즈마리, 타임, 세이지, 라벤더, 애플민트, 레몬버베나, 레몬밤, 레몬그라스, 스피아민트, 페파민트, 스테비아, 케모마일 등), 천연향(솔잎, 레몬, 바나나, 바닐라, 커피, 초크렛, 박하)을 약100℃의 열수를 이용하여 수조에서 4시간 정도 추출하는 열수 추출방법, 냉수를 이용하여 수조에서 4시간정도 추출하는 냉수 추출방법, 수증기를 이용하여 추출하는 수증기 증류 추출방법, 알콜이나 핵산 등을 이용하여 속스렛장치에서 추출하는 유기용매 추출방법 또는 착즙기를 이용하여 추출하는 착즙방법 등으로 추출물을 추출한다.First, food and medicinal plants that are excellent in terms of pharmacological effects and taste and aroma, and have various nutrients to be consumed by humans. Common, Ogapi, Jaso, ginseng, wild ginseng, camphor ginseng, red ginseng, sweet ginseng, red ginseng, sansa, imperial, hwangyeon, gilsheng, ephedra, baekchul, creation, bokyeong, huangwang, motherwort, wormwood, dew, yinyanggak, deficiency, sewage, banha, Temple, chajeoncho, perilla, black tea, strong bow, cinnamon, plum, schizandra, cornus, jujube, wolfberry, bokbunja, brown root, aloe, pomegranate, laurel, green tea, poisonous tree, brine, tofu, pine needles, yulmu, brown rice, barley, corn , Persimmon leaves, mulberry leaves, red beans, bamboo leaves, honey, mint, etc., mushrooms (matsuri mushrooms, shiitake mushrooms, situation mushrooms, ganoderma lucidum mushrooms, oyster mushrooms, matsutake mushrooms, akaricus, leaf mushrooms, enoki mushrooms, roe deer mushrooms, Bay strand, willow, stone, shimeji mushroom, caterpillar Seaweeds (seaweed, seaweed, seaweed, seaweed, anchovy, etc.), fruits and vegetables (onion, garlic, ginger, pumpkin, persimmon, radish, cabbage, carrot, apple, pear, grape, maroon, sesame, apricot, plum, Banana, Persimmon, Melon, Cucumber, Watermelon, Pineapple, Citrus, Orange, Kiwi, Mango, Melon, Hallabong, etc., Herbs (Rosemary, Thyme, Sage, Lavender, Apple Mint, Lemon Verbena, Lemon Balm, Lemongrass, Spearmint , Peppermint, stevia, chemomile, etc.), natural flavors (pine needles, lemons, bananas, vanilla, coffee, chocolate, peppermint) using hot water of about 100 ℃ hot water extraction method for 4 hours, using cold water Cold water extraction method to extract from the water tank for about 4 hours, steam distillation extraction method using steam, organic solvent extraction method using Soxhlet apparatus using alcohol or nucleic acid, or juice extraction method using juicer, etc. Add extract to The.

이어서, 식·약용식물, 버섯류, 해조류, 과·채소류, 허브류 또는 천연향으로부터 추출한 추출물이나 이들 추출물 2 내지 6종을 혼합한 후 12시간 정도 콩을 침지시켜 콩을 불린다.Subsequently, soybeans are soaked by soaking the beans for about 12 hours after mixing the extracts extracted from food, medicinal plants, mushrooms, seaweeds, fruits, vegetables, herbs, or natural flavors, or two to six kinds of these extracts.

이어서, 불린 콩을 2시간 스팀 증자한 다음, 순수 분리된 청국장균(바실러스속)을 콩에 접종하여 38∼40℃의 발효실에서 약 20시간 발효시킨다.Subsequently, steamed beans are steamed for 2 hours, and then purely isolated Cheongguk coli (Bacillus genus) is inoculated into the beans and fermented for about 20 hours in a fermentation chamber at 38 to 40 ° C.

마지막으로, 50℃의 건조실에서 건조한 후 분쇄기에서 분쇄하여 기능성 청국장 분말 가루를 제조한다.Finally, after drying in a drying chamber at 50 ℃ pulverized in a grinder to produce a functional Cheonggukjang powder powder.

본 발명의 청국장 분말가루를 우유, 두유, 요쿠르트, 음료 등에 첨가하여 먹을 수 있으므로 먹기에도 편리하고, 추출물에 의한 청국장의 냄새를 상쇄시켜 훨씬 미각적인 맛과 향을 더할 수 있다.Cheonggukjang powder powder of the present invention can be added to milk, soy milk, yogurt, beverages, etc., so that it is convenient to eat, and it can add a much taste and aroma by offsetting the smell of Cheonggukjang by the extract.

상기와 같은 본 발명의 청국장 분말가루는 기능성을 갖는 추출물을 콩에 흡수시켜 만든 분말청국장이므로 약효가 뛰어나고 영양가가 높으며, 냄새가 없는 기능성 청국장을 섭취할 수 있는 장점이 있다.Cheonggukjang powder powder of the present invention as described above is a powder Cheonggukjang made by absorbing the extract having a functional soybean has excellent benefits, high nutritional value, and has the advantage of ingesting functional Cheonggukjang without smell.

Claims (8)

기능성 청국장 분말가루의 제조방법에 있어서,In the manufacturing method of functional Cheonggukjang powder, 식·약용식물, 버섯류, 해조류, 과·채소류, 허브류, 천연향으로부터 추출물을 추출하는 단계와;Extracting extracts from food, medicinal plants, mushrooms, seaweeds, fruits, vegetables, herbs, and natural flavors; 상기 추출물에 12시간 콩을 침지시켜 불리는 단계와;Immersing the soybean in the extract for 12 hours; 상기 불린 콩을 2시간 정도 스팀 증자하고, 순수 분리된 청국장균을 콩에 접종하여 38~40℃의 약 20시간 발효시키는 단계; 및Steaming the soaked beans for about 2 hours, and inoculating the soybean isolated with pure Cheongguk soak for about 20 hours at 38 to 40 ° C .; And 상기 발효시킨 콩을 50℃에서 건조시킨 후 분쇄하는 단계;로 이루어진 것을 특징으로 하는 기능성 청국장 분말가루 제조방법.Drying the fermented soybeans at 50 ° C. and pulverizing; Functional Cheonggukjang powder manufacturing method, characterized in that consisting of. 제 1 항에 있어서,The method of claim 1, 상기 식·약용식물은 어성초, 삼백초, 작약, 뽕나무, 천궁, 치자, 홍화, 당귀, 황기, 감초, 천마, 포공용, 오가피, 자소, 인삼, 산삼, 장뇌삼, 홍삼, 단삼, 고삼, 산사, 황정, 황연, 길경, 마황, 백출, 창출, 복령, 우황, 익모초, 쑥, 우슬, 음양각, 결명자, 하수오, 반하, 사원자, 차전초, 차조기, 홍차, 강활, 계피, 매실, 오미자, 산수유, 대추, 구기자, 복분자, 갈근, 알로에, 석류, 녹차, 월계수, 독활, 음나무, 두충, 솔잎, 율무, 현미, 보리, 옥수수, 감잎, 뽕잎, 팥, 대나무잎, 벌꿀인 것을 특징으로 하는 기능성 청국장 분말가루 제조방법.The food and medicinal plants are Eoseongcho, three hundreds, peony, mulberry, Cheongung, Gardenia, safflower, donkey, Astragalus, licorice, Cheonma, pogongyong, ogapi, jaso, ginseng, wild ginseng, camphor ginseng, red ginseng, red ginseng, red ginseng, sansa, yellow Jung , Hwangyeon, gilyeong, ephedra, baekryeok, creation, ghost of the ghost, huangwang, motherwort, mugwort, erosion, yin and yang emperor, sesame, sesame, half, moss, chajeoncho, perilla, black tea, strong, cinnamon, plum, schizandra, cornus, jujube, Manufacture of functional Cheonggukjang powder, characterized in that it is wolfberry, bokbunja, brown root, aloe, pomegranate, green tea, laurel, poisonous, elm, tofu, pine needles, yulmu, brown rice, barley, corn, persimmon leaves, mulberry leaves, red beans, bamboo leaves, honey Way. 제 1 항에 있어서,The method of claim 1, 상기 버섯류는 송이버섯, 표고버섯, 상황버섯, 영지버섯, 느타리버섯, 새송이버섯, 아카리쿠스, 잎새버섯, 팽이버섯, 노루궁뎅이, 꽃송이, 만가닥, 버들송이, 석이, 시메지버섯, 동충하초인 것을 특징으로 하는 기능성 청국장 분말가루 제조방법.The mushrooms are matsutake mushroom, shiitake mushroom, edible mushroom, ganoderma lucidum mushroom, zelkova mushroom, matsutake mushroom, acaricus, leaf mushroom, enoki mushroom, roe deer, zinnia, mandala, willow, stone, shimeji mushroom, cordyceps Functional Cheonggukjang powder flour manufacturing method characterized in that. 제 1 항에 있어서,The method of claim 1, 상기 해조류는 다시마, 미역, 김, 멸치인 것을 특징으로 하는 기능성 청국장 분말가루 제조방법.The seaweed is seaweed, seaweed, seaweed, anchovy, functional cheonggukjang powder flour manufacturing method characterized in that. 제 1 항에 있어서,The method of claim 1, 상기 과·채소류는 양파, 마늘, 생강, 호박, 천아, 무우, 배추, 당근, 사과, 배, 포도, 머루, 딸기, 참다래, 살구, 매실, 바나나, 감, 참외, 오이, 수박, 파인애플, 밀감, 오렌지, 키위, 망고, 메론, 한라봉, 셀러리인 것을 특징으로 하는 기능성 칭국장 분말가루 제조방법.The fruits and vegetables include onions, garlic, ginger, pumpkin, malt, radishes, cabbage, carrots, apples, pears, grapes, maroon, strawberries, blueberries, apricots, plums, bananas, persimmons, melons, cucumbers, watermelons, pineapples, citrus Functional orange, kiwi, mango, melon, Hallabong, celery, characterized in that the functional Chingukjang powder powder manufacturing method. 제 1 항에 있어서,The method of claim 1, 상기 허브류는 로즈마리, 타임, 세이지, 라벤더, 애플민트, 레몬버베나, 레몬밤, 레몬그라스, 스피아민트, 페파민트, 스테비아, 케모마일인 것을 특징으로 하 는 기능성 청국장 분말가루 제조방법.The herbs are rosemary, thyme, sage, lavender, apple mint, lemon verbena, lemon balm, lemongrass, spearmint, peppermint, stevia, chemomile, characterized in that the functional cheongguk powder powder manufacturing method. 제 1 항에 있어서,The method of claim 1, 상기 친연향은 소나무, 레몬, 바나나, 바닐라, 커피, 초크렛, 박하 향인 것을 특징으로 하는 기능성 청국장 분말가루 제조방법.The friendly flavor is pine, lemon, banana, vanilla, coffee, chocolate, peppermint, functional cheongukjang powder flour manufacturing method characterized in that the flavor. 제1항 내지 제7항 중 어느 한 항의 기능성 청국장 분말가루 제조방법을 이용하여 제조한 기능성 청국장 분말가루.Functional Cheonggukjang powder flour prepared using the functional Cheonggukjang powder powder manufacturing method according to any one of claims 1 to 7.
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