KR100642867B1 - Thick soypaste mixed with red pepper and herb which has exellent flavor and anti-cancer activity - Google Patents
Thick soypaste mixed with red pepper and herb which has exellent flavor and anti-cancer activity Download PDFInfo
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- KR100642867B1 KR100642867B1 KR1020050057233A KR20050057233A KR100642867B1 KR 100642867 B1 KR100642867 B1 KR 100642867B1 KR 1020050057233 A KR1020050057233 A KR 1020050057233A KR 20050057233 A KR20050057233 A KR 20050057233A KR 100642867 B1 KR100642867 B1 KR 100642867B1
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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
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- 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
- 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
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- 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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Pediatric Medicine (AREA)
- Agronomy & Crop Science (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 관능미가 뛰어난 항암 기능성 허브고추장에 관한 것으로, 더욱 상세하게는 허브식물을 저온추출한 뒤 저온 숙성하여 얻은 추출액과, 새싹 순이 및 허브 꽃을 암반수에 혼합하여 믹서기로 간 뒤 저온 숙성하여 얻은 생즙액을 혼합하여 얻은 혼합액을 이용하여 제조한 관능미가 뛰어나고 항암 기능성까지 구비한 허브고추장에 관한 것이다.The present invention relates to an anti-cancer functional herb pepper paste having excellent sensuality, and more particularly, an extract obtained by low temperature aging of herbal plants and low temperature aging, and then mixed with shoots and herb flowers in rock water to go to a blender and then ripened at low temperature. It relates to a herb pepper paste having excellent sensory beauty and anti-cancer function, prepared by using a mixed solution obtained by mixing the liquids.
고추장은 고춧가루를 주원료로 하여 발효시킨 한국 고유의 조미식품이다. 간장이나 된장은 상고시대부터 있어온 것으로 추측되나 고추장은 고추의 도입 이후에 개발된 것이다. 고추장 제조법은 《증보산림경제(增補山林經濟, 1766)》에 최초로 나타나는데, 메주를 가루로 만들어 체로 친 것 1말에 고춧가루 3홉, 찹쌀가루 1되를 넣고 품질좋은 간장으로 개어 담근다고 되어 있다. 이것은 대체로 오늘날과 같아 보이나, 지금의 고추장보다 고춧가루를 훨씬 적게 쓰고 있고 찹쌀이나 멥쌀 대신 메줏가루가 주가 되기 때문에 마치 막장과 같은 것을 연상하게 한다. 또한 간장으로 고추장의 간을 맞춘 점도 지금과는 다른 점이다. 그러나 고추장에 참깨를 볶 아 넣거나 콩 1말로 두부를 만들어 물기를 짠 다음 고춧가루·소금물 등을 섞어서 담그는 방법도 소개되어 있고, 말린 생선 조각이나 다시마·미역을 넣어서 맛을 더욱 구수하게 하는 법, 콩 1말을 볶아서 껍질을 벗긴 다음 다시 끓여 즙을 빼내고 더운 방에서 3일간 띄워서 고춧가루 3홉과 소금물로 버무려서 햇볕에 익혀 만드는 급조 고추장법 등이 기록되어 있다. 《규합총서(閨閤叢書, 1815)》에는 삶은 콩 1말과 쌀 2되로 흰무리를 쪄 메주를 만든 다음 띄워서 가루를 내고, 여기에 소금 4되를 좋은 물에 타서 버무린 다음 고춧가루 5∼7홉을 섞고 찹쌀 2되로 밥을 지어 한데 섞어 만든다고 되어 있다. 지금은 보통 찹쌀 5되를 가루로 내어 경단처럼 반죽하여 큼직하고 얄팍하게 빚어 끓는 물에 삶아내고, 2되 정도의 메줏가루와 2홉의 엿기름을 체에 받친 물을 붓고 농도를 맞춰 잘 으깬 다음 이 둘을 함께 섞은 다음, 고춧가루 3되를 넣어 색을 조절하고 소금으로 간을 하여 만든다. 이와 같이 변천되어 온 고추장은 재료나 만드는 법에 따라서 보리고추장·수수고추장·무거리고추장·약고추장·팥고추장·고구마고추장이 있고, 지역에 따라 해남·순창·진주의 고추장이 유명하다. 이렇게 만든 고추장은 찌개·매운탕·생채·조림의 양념이나 회·강회의 양념으로 쓰인다. 특히 생선의 비린내를 없애주므로 생선조림이나 찌개에서는 필수적인 양념으로 사용된다. 뿐만 아니라 약고추장과 같이 고기를 넣고 볶은 것은 밑반찬으로도 애용된다. Gochujang is a Korean seasoned food fermented with red pepper powder as the main ingredient. Soy sauce and miso are thought to have been around since the time of the ancient times, but red pepper paste was developed after the introduction of red pepper. The method of making red pepper paste first appeared in 『Jebobo Forest Economy (增補 山林 經濟, 1766)』, which is made by sifting meju powder into sieve, and 3 hops of red pepper powder and 1 cup of glutinous rice flour are added and soaked in good soy sauce. It looks almost the same as it is today, but it uses much less red pepper powder than today's red pepper paste, and reminds us of something like a makjang because meju powder is the main instead of glutinous or non-glutinous rice. Also, the soy sauce made with red pepper paste is different from now. However, fry sesame seeds in red pepper paste or make bean curd with 1 mal of bean, squeeze water, and mix with red pepper powder, salt water, and so on. Also, add dried fish pieces or kelp and seaweed to make it taste better. Roasted horses, peeled and then boiled again to extract juice, floated in a hot room for 3 days, mixed with three hops of red pepper powder and brine and cooked in the sun are recorded. In 1815, the soybeans were made with 1 mal of boiled beans and 2 dozens of rice, then made with a white group of meju, then floated to make powder. Mix with 4 dols of salt and mix with 5 to 7 hops of red pepper powder. Mix and make 2 glutinous rice and mix them together. Now, 5 Doe of glutinous rice is powdered and kneaded like a dumpling to make a big and thin boiled in boiling water, pour 2 dozen of mew flour and 2 hops of malt in a sieve, crush the water well and crush it well. Mix the two together, add 3 dozen red pepper powder to adjust the color and season with salt. The red pepper paste that has changed in this way is borigo pepper, red pepper paste, muri pepper paste, medicinal pepper paste, red bean paste paste, sweet potato paste paste, and red pepper paste according to the region. The red pepper paste made in this way is used as the seasoning of stew, spicy soup, raw vegetables, stewed foods, and spice of sashimi and lecture. In particular, it removes fishy fish, so it is used as an essential condiment in boiled fish or stew. In addition, fried meat, such as medicinal pepper, is also used as a side dish.
한편, 허브는 꽃과 종자, 줄기, 잎, 뿌리 등이 인간에게 유용하게 사용되는 초본식물로, 예로부터 진통·진정 등의 치료나 방부 및 살충을 위한 약초로서 중요한 역할을 해왔으며, 오늘날에는 인체에 대한 화학물질의 독성, 환경오염에 대한 우려 및 그 뛰어난 효능으로 인하여 더더욱 많은 주목을 받고 있는 천연소재이다.On the other hand, herbs are herbaceous plants in which flowers, seeds, stems, leaves, and roots are useful to humans, and have played an important role as herbs for the treatment of antiseptics and soothes, as well as for preservation and insecticide. It is a natural material that is receiving much more attention due to its toxicity to chemicals, concern about environmental pollution and its excellent efficacy.
허브에는 대표적으로 다음과 같은 3가지 효능이 있는데, 첫째, 허브 고유의 향으로 인하여 긴장완화 및 기분전환의 효과를 제공하는 것이고, 둘째, 허브에 미네랄이 다량 함유되어 있어서 자연스럽게 몸의 상태를 조절하고 병에 대한 저항력을 높이는 것이며, 셋째, 허브에 쓴맛이 있어서 위액 분비를 촉진하고 식욕을 증진시키며 소화흡수를 좋게 하는 것이다.Herbs typically have three benefits: First, they provide the effects of relaxation and relaxation due to the inherent aroma of herbs. Second, the herbs contain a large amount of minerals to naturally regulate the condition of the body. To increase resistance to disease, and third, the herb has a bitter taste to promote the secretion of gastric juice, improve appetite and improve digestion.
로즈마리(ROSEMARY)는 꿀풀과의 다년생 상록 저목으로 보통 1미터이상 자란다. 좁고 가는 바늘 모양의 잎은 가죽처럼 질긴 성질을 가지고 있으며 윤기가 나고 특유의 강한 방향이 있으며 진초록색이다.살균 소독 작용이 있어 고기를 보존시킬때 이용했고 병원이나 전염병이 유행 할때 많이 사용했다. 로즈마리는 기억력증진에 도움을 주고, 무기력 증세를 보일때 활기를 찾아 주며 두통이나 편두통을 없애준다. 또한 비만 억제 효과가 있으며 피부를 재생시켜 늘어진 조직에 활력을 주고 부종과 비듬의 발생을 억제하며 모발성장을 촉진한다. 로즈마리는 요리, 얼굴 세안용, 저혈압일때 혈압을 높여 주는 데 사용한다.ROSEMARY is a perennial evergreen plant with Lamiaceae, usually growing more than 1 meter. Narrow, narrow, needle-like leaves have a tough, leathery, glossy, distinctive strong aroma, dark green, disinfectant, used for preserving meat, and used in hospitals and epidemics. Rosemary helps to improve memory, helps rejuvenate when you are feeling helpless, and eliminates headaches and migraines. In addition, it has an anti-obesity effect, rejuvenates the skin to revitalize sagging tissues, suppresses the occurrence of edema and dandruff, and promotes hair growth. Rosemary is used for cooking, facial cleansing, and to increase blood pressure during low blood pressure.
라벤더(LAVENDER)는 허브 가운데 가장 알려진 품종이다. 방향유 성분이 잎과 꽃 표면이 빛나는 것처럼 보이기 때문에 관상용 허브로 인기가 높은데 개화기 때 그 화려함이 더욱 빛을 발한다. 고품질의 라벤더는 여러 용도로 쓰이는데 특히 꽃, 잎, 줄기등 식물 전체에 방향이 있어 관상용은 물론이고 포푸리나 각종 미용재에 적합하다. 드라이 플라워는 오전중에 보라색을 띤 개화 전의 봉오리를 베어 통풍이 잘 되는 응달에 매달아 말린다. 관상용은 꽃이 진 뒤에 2마디 정도 남기고 베어낸 다. 라벤더의 정유 성분으로 만든 화장수는 피부를 긴장, 완화시켜주며 말끔하고 촉촉하게 재생시켜 주는 세정 효과가 있기 때문에 거친 피부에 효과가 크다. 또 라벤더 향은 정신 안정의 효과가 있어 베개에 넣어 안면을 위해 이용되었다. 라벤더로 차를 끓여 마시면 진정작용에 효과가 있고 진통과 두통을 없애 주며 기분을 전환시켜 숙면에 도움을 준다. Lavender is the most known variety of herbs. The fragrance is popular as an ornamental herb because it appears to shine on the surface of leaves and flowers. High-quality lavender is used for many purposes, and it is especially suitable for potpourri and various beauty products as it has a fragrance all over plants such as flowers, leaves and stems. In the morning, dry flowers squeeze purple buds before flowering and hang them in a well-ventilated shade. Ornamental leaves are cut off after two flowers have left. The lotion made with the essential oils of lavender has a cleansing effect that relaxes, relaxes and refreshes the skin. Lavender scent also has a mental calming effect, which is used for sleeping on a pillow. Boiling tea with lavender can be effective for sedation, relieves pain and headaches, and can help you sleep better.
민트(MINT)는 원산지는 유럽이고, 레몬밤과 함께 밀원 식물의 대표적인 허브라고 할 수 있다. 꿀풀과의 다년초로 생육이 가장 튼튼한 허브 가운데 하나이며 잎을 스치기만 하여도 상쾌하고 청량감이 느껴지는 강한 박하향이 향기가 난다. 보관할 때는 향기가 제일 강한 6, 7월에 줄기 밑동을 베어 응달에서 말린다. 청량감이 특징인 민트류의 허브들은 특히 육류 요리의 소스를 만드는데 많이 쓰이며 산뜻한 맛과 향으로 야채나 과일 샐러드에 뿌려서 사용하는 비니거나 탄산수로 만든 음료, 칵테일 등의 풍미를 내는 데 이용되고 있다. 민트류는 종류에 다라 다소 차이는 있지만 살균, 소화 촉진, 건위 작용, 구내 소취제, 치약, 위약등의 원료로 쓰인다. 피부염이나 가려움증에도 약효가 있고 화장실에 놓아 두면 악취 대신 박하향이 오랫동안 지속되며 강력한 살균작용까지 한다. 스피아민트라고 불리는 녹색 박하는 페퍼민트와 함께 요리에 많이 이용되는데 페퍼민트보다 향이 달콤하며 피부에 매우 좋다.Mint (MINT) is native to Europe, and lemon balm, together with the representative herbs of wheat plants. It is one of the strongest herbs growing in perennial herbaceous plants, and has a strong peppermint scent that feels refreshing and refreshing just by touching the leaves. When storing, cut the root of the stem in June and July, when the fragrance is strongest, and dry it in the shade. Mint herb, which is characterized by its refreshing sensation, is especially used for making sauces for meat dishes, and is used for flavors such as beanies, sparkling water drinks, and cocktails, which are used in vegetable or fruit salads with fresh taste and aroma. Mints are somewhat different depending on the type, but they are used as raw materials for sterilization, digestion, health, oral deodorant, toothpaste and placebo. It is effective for dermatitis and itching, and when placed in the bathroom, peppermint scent lasts for a long time instead of odor, and a strong sterilization effect. Green peppermint, called spearmint, is often used in cooking with peppermint, which is sweeter than peppermint and is very good for the skin.
케모마일(CHAMOMILE)은 수많은 허브 중에서도 약초로서 옛부터 가장 잘 알려진 허브의 하나이다. 유럽과 인도, 북아프리카가에 널리 자생하며 국화과에 속한다. 향기는 달콤새콤한 사과향이 나는데 봄이 되면 자그마한 꽃이 여기저기에서 일 시에 개화하여 달콤한 향기가 가득 퍼져 나간다. 건조한 꽃은 미용 효과가 뛰어나 목욕제로 이용한다. 마사지 오일에 소량을 넣으면 운동후 피로 회복에 좋다. 유럽에서는 탕약이라고 하면 캐모마일을 연상할 정도인데 "마트리카리아"라는 속명도 자궁에 효과가 있어서 생긴 것이다. 저염증, 방부, 구충약, 경련을 가라앉히는데 좋다. 또, 냉증이 있는 사람에게는 몸을 보온하는 효과가 있다. 개화한 뒤 2,3일 째가 꽃의 향기가 좋고 맛이 있다. 향은 마음이 초조하고 화가나거나 심한 정신적 긴장을 완화시킨다. 작고 흰 꽃 5, 6개를 뜨거운 물에 넣으면 달콤한 사과향의 신선한 차를 즐길 수 있다 위통이 있을 때 매일 마시면 좋다. CHAMOMILE is a herb among many herbs and is one of the best known herbs since ancient times. It is native to Europe, India, and North Africa, and belongs to the Asteraceae. The fragrance has a sweet and sour apple flavor. In spring, small flowers bloom from place to place at a time, and the sweet fragrance spreads out. Dry flowers are used as a bath because of their beauty. Adding a small amount to your massage oil will help you recover from fatigue after exercise. In Europe, it is reminiscent of chamomile, but the generic name "Matricaria" is due to the effect on the womb. Hypoallergenic, antiseptic, antiparasitic medicines, good for calming cramps. In addition, there is an effect of keeping the body warm for people with coldness. A few days after flowering, the fragrance of flowers is good and tastes good. Incense relieves anxiety, anger or severe mental strain. Add 5 or 6 small white flowers to hot water to enjoy a sweet apple-flavored tea.
세이지(SAGE)는 그리스, 로마시대부터 만병 통치약으로 이용되어 왔다. 관상, 향료 채취, 약, 요리, 염색 등 다양하게 이용되고 강장, 진정, 소화, 살균 효과 등이 있으며 고기나 생선의 지방분을 중화시켜 냄새를 제거하므로 요리에 매우 긴요하게 쓰인다. 세이지의 용도는 다양하지만 한 번에 다량으로 사용하지 않아야 한다. 세이지 차는 기분을 맑게 하고 흥분을 진정시키며 구강염이나 잇몸의 출혈과 구취 방지에 효과가 있으나 효력이 강하므로 연속하여 마시는 것은 피한다. 또한 세이지는 소화 촉진, 해독 작용, 위약, 입욕제는 피로 회복 효과, 거담, 구풍, 이뇨, 구충, 방부 작용으로도 사용하며 냉증.갱년기 장애에 큰 효과가 있다.SAGE has been used as a panacea since Greek and Roman times. It is used in various ways such as ornamental, flavoring, medicine, cooking, dyeing, tonic, soothing, digestion, sterilization effect, and neutralizes the fat of meat or fish to remove odors. Sage has a variety of uses, but should not be used in large quantities at one time. Sage tea clears the mood, calms the excitement, and is effective in preventing mouth bleeding and bleeding and bad breath. Sage is also used to promote digestion, detoxification, placebo, and bathing agents as a remedy for fatigue, expectoration, gout, diuresis, insect repellent, and antiseptic action.
오레가노(Oregano)는 소엽과의 다년초로서 원산지는 유럽이다. 이탈리아, 멕시코요리에 잘 이용되며 와일드(야생) 마조람이라는 별명대로 야생적인 향기가 있다. 라틴계의 요리나 토마토와 잘 어울린다. 소화촉진, 강장효과가 있으며 차나 입욕제, 건조한 꽃으로 이용한다.Oregano is a perennial with a leaflet and its origin is Europe. It is well used in Italian and Mexican cuisine and has a wild scent as the wild marjoram. Goes well with Latin dishes and tomatoes. It promotes digestion and tonic, and is used as a tea, bath or dry flower.
타임(THYME) 학명은 '향기를 피운다'는 뜻이며 이른 여름에서 흰색에서 분홍색에 이르기까지 다양한 색의 작은 꽃이 핀다. 꿀풀과의 상록성 소저목으로 줄기에서뿐만 아니라 풀 전체에 민트향의 강한 향이 있다. 벼룩퇴치와 집안의 해충 및 모기나 파리등 곤충을 쫓아주는 효과가 있으며 실내에서 기르는 화분초로 적합하고 향기도 있다. 요리나 포푸리, 입욕제, 염료로 사용되며 온수와 타임 허브 오일 몇방울을 섞어 수증기를 흡입하면 감기 예방이 되고 인후통을 부드럽게 한다. 잎의 방향에는 정신 강장 효과가 있고 우울증에도 효과적이다. 강한 살균 작용도 있어 실내 방향제로 사용될 수 있다.The thyme scientific name means `` scenting '' small flowers of various colors ranging from early summer to white to pink. It is an evergreen small tree with Lamiaceae. It has a strong aroma of mint not only in the stem but also throughout the grass. It is effective in combating fleas, insects in the house and insects such as mosquitoes and flies. It is also suitable for indoor potted plants and has a scent. Used for cooking, potpourri, baths, and dyes, a mixture of hot water and a few drops of thyme herbal oil inhale water vapor to prevent colds and soften sore throats. The leaves have a mental tonic effect and are effective against depression. It also has a strong bactericidal action and can be used as an indoor fragrance.
최근 식물의 새순에 성장에 필요한 여러가지 영양소 및 생장관련효소 등 영양강장성분들이 응집되어 있다고 알려지면서 소나무싹 추출물을 이용한 탄산음료(공개번호 특1996-3614), 여러가지 새싹 혼합추출물을 이용한 화장료 조성물(공개번호 특2002-33298) 등 새순 추출물을 이용한 다양한 제품들이 개시되고 있는 바, 이러한 식물의 새순에는 비타민과 미네랄 등 유효성분의 양이 완전히 자란 식물에 비해 약 3배 내지 20배 정도 많다고 알려져 있다. 특히 비타민 B의 경우에는 발아한 지 3~6일 사이에 그 함량이 3~15배 증가하며, 발아 후 5~10일 된 순은 최고의 영양밀도를 갖는다고 보고되어 있다. 뿐만 아니라 새순은 머리카락을 잘 자라게 하고, 노화를 방지하고 다이어트에도 효과가 있다고 알려져 있으며, 브로콜리 순같은 경우에는 암을 예방하는 강력한 항산화 물질을 다량 함유하고 있다고 밝혀진 바 있다.Recently, it is known that nutrient tonic components such as various nutrients and growth-related enzymes necessary for growth in the shoots of plants are aggregated. No. 2002-33298), such as a variety of products using a sprout extract has been disclosed, it is known that the amount of active ingredients such as vitamins and minerals in the shoots of about 3 to 20 times more than a fully grown plant. Particularly, in the case of vitamin B, the content increases 3 to 15 times between 3 to 6 days after germination, and 5 to 10 days after germination has been reported to have the highest nutritional density. In addition, new shoots are known to grow hair, prevent aging and diet, and broccoli sprouts have been found to contain high amounts of powerful antioxidants that prevent cancer.
본 발명은 상기와 같은 점들을 감안하여 안출된 것으로, 허브식물을 저온추 출한 뒤 저온 숙성하여 얻은 추출액과, 새싹 순이 및 허브 꽃을 암반수에 혼합하여 믹서기로 간 뒤 저온 숙성하여 얻은 생즙액을 혼합하여 얻은 혼합액을 이용하여 제조한 관능미가 뛰어나고 항암 기능성까지 구비한 허브고추장을 제공하려는 데 그 목적이 있다.The present invention has been made in view of the above points, the extract obtained by low-temperature aging after extracting the herb plants, and mixed with the shoot sprouts and herb flowers in rock water to go to a blender and then mixed with a fresh juice obtained by low-temperature aging The purpose of the present invention is to provide a herb pepper paste having excellent functional beauty and anti-cancer function, prepared by using the mixed solution obtained.
상기 목적을 달성하기 위하여 본 발명에서는 허브식물을 저온추출한 뒤 저온 숙성하여 얻은 추출액과, 새싹 순이 및 허브 꽃을 암반수에 혼합하여 믹서기로 간 뒤 저온 숙성하여 얻은 생즙액을 혼합하여 얻은 혼합액을 이용하여 제조한 관능미가 뛰어나고 항암 기능성까지 구비한 허브고추장을 제공하여 달성되었다.In order to achieve the above object, the present invention uses a mixture obtained by mixing the extract obtained by low temperature aging of the herbal plants and then low temperature aging, the sprout sprouts and herb flowers mixed with rock water, followed by a blender and the raw juice obtained by low temperature aging. It was achieved by providing a herbal pepper paste with excellent functional beauty and anti-cancer function.
이하 본 발명의 구성을 설명한다.Hereinafter, the configuration of the present invention.
상기 목적에 따라 본 발명은 허브 추출액과, 허브순 및 허브꽃의 생즙액을 혼합하여 고추장 제조시 고추가루 외 부재료들과 함께 혼합하여 발효시킴으로써 얻은 허브고추장을 제공한다.In accordance with the above object, the present invention provides a herb pepper paste obtained by mixing the herb extract and the juice of the herb shoots and herb flowers and fermented by mixing with other ingredients such as red pepper powder during the preparation of red pepper paste.
본 발명의 허브고추장 제조방법은 다음과 같은 단계로 구성되는 것을 특징으로 한다.Herb pepper paste manufacturing method of the present invention is characterized by consisting of the following steps.
제1단계: 허브 추출액 제조Step 1: prepare herbal extracts
엄선한 허브를 -70℃ ~ -90℃에서 진공 동결 건조하여 건조된 원료를 40-50℃에서 1-3시간 동안 저온 추출한 후 2~10℃에서 1시간 내지 3일 동안 저온 숙성 시간을 가진다.The selected herbs are vacuum-freeze-dried at -70 ° C to -90 ° C, and the dried raw material is extracted at low temperature for 40 hours at 40-50 ° C for 1-3 hours, and then has a low temperature aging time for 1 hour to 3 days at 2-10 ° C.
제2단계: 새싹 순이와 허브 꽃의 생즙액 제조Second step: preparing the juice of sprout sprouts and herb flowers
새싹 순이와 허브 꽃을 천연 암반수에 섞어 믹서기로 갈아 생즙액을 제조한 후 상기 생즙액을 2~10℃에서 1시간 내지 3일 동안 저온 숙성시킨다.Sprout sprout and herbal flowers are mixed with natural rock water to grind with a blender to prepare a juice solution, the juice solution is aged at low temperature for 2 hours to 10 ℃ for 1 hour to 3 days.
제3단계: 추출액과 생즙 혼합Step 3: mix the extract with fresh juice
제1단계의 허브 추출액 1중량부에 대하여 제2단계의 생즙액 0.1-10중량부를 혼합한다. 0.1-10 parts by weight of the juice solution of the second step is mixed with 1 part by weight of the herbal extract of the first step.
제4단계: 고추장 제조Step 4: prepare gochujang
일반적인 고추장 제조방법으로 고추장을 제조하되 전체 중량 100중량부에 대하여 상기 단계의 허브 추출액과 생즙액의 혼합액 0.1-10중량부를 넣어 혼합한 다음 발효시켜 본 발명 허브고추장을 제조한다.To prepare kochujang by a general method for preparing kochujang, 0.1-10 parts by weight of the mixed solution of the herb extract and the juice of the above step is mixed and fermented to prepare the herb pepper paste of the present invention.
상기 본 발명의 허브고추장 제조공정 중에서 새싹 순이와 허브 꽃은 임의 비율로 혼합이 가능하나 바람직하기로는 새싹 순이:허브꽃이 10:0.1~5의 비율로 혼합되는 것이 좋다. 상기 비율에서 본 발명 허브고추장의 관능미가 더 좋기 때문이며 허브순이 너무 많으면 맛이 쓰고 텁텁하며 허브순이 너무 적으면 허브꽃을 많이 요구하나 허브꽃의 생산량이 많지 않기 때문에 어려움이 있다.In the herbal pepper paste manufacturing process of the present invention, bud sprout and herb flowers may be mixed at an arbitrary ratio, but preferably, bud shoot: herb flowers are mixed at a ratio of 10: 0.1 to 5. In the above ratio, the functional beauty of the herb pepper paste of the present invention is better, and if the herb order is too much, the taste is hard to write and the herb order is too small.
또한, 허브 추출액과 생즙액의 혼합시 혼합액을 500-1500rpm으로 1-3시간 교반하는 것이 더욱 바람직하다.In addition, it is more preferable to stir the mixed solution at 500-1500rpm for 1-3 hours when mixing the herbal extract and the juice.
본 발명의 허브고추장의 제조시 고추장 제조방법은 당업계에 알려진 일반적인 고추장 제조방법이면 어느 것이나 가능하다. 다만 본 발명의 특징은 고추가루 등의 부재료 혼합시 허브 추출액과 생즙액을 혼합한 혼합액을 함께 넣어 발효시킨다는 점이다. Kochujang preparation method for the preparation of the herb pepper paste of the present invention may be any common kochujang preparation method known in the art. However, a feature of the present invention is that fermentation is carried out by mixing together a mixture of herbal extracts and fresh juices when mixing subsidiary materials such as red pepper powder.
본 발명에서 허브식물은 로즈마리, 라벤더, 민트, 캐모마일, 세이지, 오레가노, 타임, 레몬그라스, 로즈힙, 에키나세아, 자크로, 스위트펜넬, 마테, 유카리, 진저, 캐모마일, 스테비아, 쟈스민, 라일락, 오렌지플라워, 아이브라이트, 오키드, 및 모브로 이루어진 그룹으로부터 선택되는 어느 하나 이상을 사용할 수 있으나 이에 한정되지 않고 식용으로 사용하는 허브식물에서 임의로 선택할 수 있으며, 2종류 이상의 허브 추출액을 임의로 조합하여 선택할 수도 있다.Herb plants in the present invention, rosemary, lavender, mint, chamomile, sage, oregano, thyme, lemongrass, rosehip, echinacea, jacques, sweet fennel, mate, yukari, ginger, chamomile, stevia, jasmine, lilac, orange Any one or more selected from the group consisting of flower, eye bright, orchid, and mauve may be used, but the present invention is not limited thereto, and may be arbitrarily selected from edible herb plants, and two or more kinds of herbal extracts may be arbitrarily combined. .
이하 본 발명의 구체적인 방법을 실시예를 들어 상세하게 설명하고자 하며, 본 발명의 권리범위는 이들 실시예에만 한정되는 것은 아니다. Hereinafter, a specific method of the present invention will be described in detail with reference to Examples, and the scope of the present invention is not limited only to these Examples.
실시예 1 : 로즈마리 허브고추장 제조Example 1 Rosemary Herb Pepper Preparation
제1단계: 허브식물의 추출액 제조Step 1: Preparation of Herb Plant Extracts
로즈마리 잎을 절취하여 깨끗이 씻은 후 -80℃에서 진공 동결 건조시켰다. 건조된 로즈마리 잎을 물에 넣어 45℃에서 2시간 동안 저온 추출하였다. 상기 추출액을 저온 저장고에 넣어 4℃에서 1일 동안 저온 숙성시켜 허브식물의 추출액을 제조하였다.The rosemary leaves were cut and washed thoroughly and then vacuum lyophilized at -80 ° C. The dried rosemary leaves were put in water and extracted at 45 ° C. for 2 hours at low temperature. The extract was put into a low-temperature storage cell at low temperature for 4 days at 4 ℃ to prepare an extract of the herbal plant.
제2단계: 새싹 순이 및 허브꽃의 생즙액 제조Second step: preparing fresh juice of sprout and herb flowers
1.5cm로 자란 로즈마리 순과 로즈마리 꽃을 절삭하여 깨끗이 씻은 후 10 : 1의 비율로 혼합하여 얻은 혼합물 1kg을 10L의 천연 암반수에 섞어 믹서기로 갈아 생즙액을 제조하여 저온 저장고에 넣어 4℃에서 1일 동안 저온 숙성시켜 생즙액을 제조하였다.After cutting and washing rosemary sprout and rosemary flowers grown to 1.5cm, 1kg of the mixture obtained by mixing at a ratio of 10: 1 is mixed with 10L of natural rock water, and then mixed with a blender to prepare a fresh juice solution. After aging at low temperature to prepare a juice.
제3단계: 추출액과 생즙액의 혼합Step 3: Mix the Extract with the Juice
제1단계 및 제2단계에서 각각 제조한 추출액과 생즙액을 동량 혼합하여 1000rpm으로 2시간 동안 교반하였다.An equal amount of the extract and the juice prepared in each of the first and second stages were mixed and stirred at 1000 rpm for 2 hours.
제4단계: 고추장 제조Step 4: prepare gochujang
엿기름가루 100g에 물 800mL를 타서 놔두었다가 다음날 윗물을 따라서 엿기름 물로 준비하였다. 찹쌀가루 4kg을 익반죽하여 둥글게 빚어 가운데 구멍을 뚫은 다음 끓는 물 15L에 삶아 건지고 삶은 물은 버리지 않고 두었다. 삶아서 건진 찹쌀떡을 양푼에 담구어 뜨거울 때 꽈리가 일도록 쳐서 푼다. 반죽이 되면 떡 삶은 물을 부어 된 풀 정도로 만들었다. 떡 삶은 물 5L를 다른 그릇에 옮겨 좀 식으면 상기에서 준비한 엿기름 물 800mL를 타서 떡물을 삭혔다. 삭힌 떡물을 체에 밭쳐 다시 끓인 다음 식혀서 떡을 풀어놓았던 양푼에 붓고 완전히 식으면 고춧가루 1.5kg, 메줏가루 2kg, 간장 500mL 및 상기 단계에서 제조한 허브추출액과 생즙액의 혼합액을 150g을 넣어 혼합하였다. 상기 혼합물을 항아리에 담아 햇볕에 놓아 40일간 숙성시켜 로즈마리 허브고추장을 제조하였다.100 ml of malt powder was poured with 800 mL of water, and the next day was prepared with malt water along the top water. 4kg of glutinous rice flour was kneaded and made into a round shape. After making a hole in the middle, it was boiled in 15L of boiling water and dried. Boil the dried glutinous rice cakes in a scoop and beat them to make it hot when hot. When the dough became, boiled rice cakes were poured into the paste. 5L of mochi boiled water was transferred to another bowl, and when cooled, the rice cake water was crushed using 800 mL of malt water prepared above. The rice cakes were boiled again in a sieve, boiled again, cooled, poured into a brew that had been unwrapped, and cooled completely. Then, 1.5 kg of red pepper powder, 2 kg of soy flour, 500 mL of soy sauce, and 150 g of the mixed solution of the herbal extract prepared in the above step and the juice were mixed. The mixture was put in a jar, put in the sun and aged for 40 days to prepare a rosemary herb pepper.
실시예 2: 라벤더 허브고추장 제조Example 2: Lavender Herb Pepper Preparation
허브식물로서 로즈마리 대신 라벤더를 사용하여 상기 실시예 1과 동일한 방법으로 본 발명 라벤더 허브고추장을 제조하였다.Lavender herb pepper paste was prepared in the same manner as in Example 1 using lavender instead of rosemary as an herbal plant.
실시예 3: 민트 허브고추장 제조Example 3: mint mint pepper paste preparation
허브식물로서 로즈마리 대신 민트를 사용하여 상기 실시예 1과 동일한 방법으로 본 발명 민트 허브고추장을 제조하였다.The mint mint pepper paste of the present invention was prepared in the same manner as in Example 1 using mint instead of rosemary as an herbal plant.
실시예 4: 캐모마일 허브고추장 제조Example 4 Preparation of Chamomile Herb Pepper
허브식물로서 로즈마리 대신 캐모마일을 사용하여 상기 실시예 1과 동일한 방법으로 본 발명 캐모마일 허브고추장을 제조하였다.Chamomile herb pepper paste of the present invention was prepared in the same manner as in Example 1 using chamomile instead of rosemary as a herbaceous plant.
실시예 5: 세이지 허브고추장 제조Example 5: Sage Herb Pepper Preparation
허브식물로서 로즈마리 대신 세이지를 사용하여 상기 실시예 1과 동일한 방법으로 본 발명 세이지 허브고추장을 제조하였다.Sage herb pepper paste was prepared in the same manner as in Example 1 using sage instead of rosemary as a herbaceous plant.
실시예 6: 오레가노 허브고추장 제조Example 6 Preparation of Oregano Herb Pepper
허브식물로서 로즈마리 대신 오레가노를 사용하여 상기 실시예 1과 동일한 방법으로 본 발명 오레가노 허브고추장을 제조하였다.Oregano herb pepper paste was prepared in the same manner as in Example 1 using oregano instead of rosemary as a herbaceous plant.
실시예 7: 타임 허브고추장 제조Example 7 Preparation of Time Herb Pepper Paste
허브식물로서 로즈마리 대신 타임을 사용하여 상기 실시예 1과 동일한 방법으로 본 발명 타임 허브고추장을 제조하였다.Using thyme instead of rosemary as a herbaceous plant was prepared in accordance with the present invention in the same manner as in Example 1.
실시예 8: 혼합 허브고추장 제조Example 8 Preparation of Mixed Herb Pepper
허브식물로서 로즈마리 단독 대신 로즈마리, 라벤더, 민트, 캐모마일, 세이지, 오레가노 및 타임을 동량 혼합한 혼합물을 사용하여 상기 실시예 1과 동일한 방법으로 본 발명 혼합 허브고추장을 제조하였다.As a herbaceous plant, the mixed herb pepper paste of the present invention was prepared in the same manner as in Example 1, using a mixture of rosemary, lavender, mint, chamomile, sage, oregano, and thyme, instead of rosemary alone.
비교예 1: 일반 고추장 제조Comparative Example 1: General Gochujang Preparation
허브 추출액과 허브 순이 및 허브꽃의 생즙액을 제조하고 이를 고추장 제조시 혼합하는 점을 제외하고 상기 실시예 1과 동일한 방법으로 고추장을 제조하였다.Kochujang was prepared in the same manner as in Example 1 except for preparing a herbal extract, a herbaceous herb and a juice of herb flowers, and mixing them during preparation of kochujang.
실험예 1: 암세포 성장 억제 효과 조사Experimental Example 1 Investigation of Cancer Cell Growth Inhibition Effect
상기 실시예 1 내지 8에서 제조한 허브고추장과, 비교예 1에서 제조한 고추장의 암세포 성장억제 효과를 하기와 같이 조사하여 비교하였다.Herbal pepper paste prepared in Examples 1 to 8 and the cancer cell growth inhibitory effect of kochujang prepared in Comparative Example 1 was investigated by comparing as follows.
쥐의 췌장세포주인 MS 1 세포주(ATCC, 미국)와 사람의 혈액암세포인 HL60 세포주(ATCC사, 미국)를 배양한 후, 음성 대조군으로는 0.5% 디메틸술폭시드(DMSO)를, 양성 대조군으로는 캠토테친(Camptothecin)(최종 농도 0.5㎍/㎖)을 처리하였고, 대상 시험물질들을 농도별로 처리하였다. 48시간 동안 배양한 후 용해 완충액(lysis buffer)으로 용해시키고, 여기에 MTT가 들어있는 반응 혼합물을 넣어 37℃에서 50분간 배양기에서 반응시킨 후, 마이크로플레이트 판독기를 사용하여 610nm 에서 흡광도를 측정하였다(Scott. G, J. Clin. Microbial., 36 , pp362-366, 1998).After culturing the mouse pancreatic MS 1 cell line (ATCC, USA) and human blood cancer cells HL60 cell line (ATCC, USA), 0.5% dimethylsulfoxide (DMSO) was used as a negative control and a positive control. Camptothecin (final concentration 0.5 μg / ml) was treated and subject test substances were treated by concentration. After 48 hours of incubation, the solution was dissolved in lysis buffer, and the reaction mixture containing MTT was added thereto and reacted in an incubator at 37 ° C. for 50 minutes, and then the absorbance was measured at 610 nm using a microplate reader ( Scott, G, J. Clin.Microbial . , 36, pp 362-366, 1998).
실험 결과를 하기 표 1에 나타내었다. 표 1에서 알 수 있는 바와 같이 본 발명 허브고추장들은 12.1~25.5㎍/㎖에서 쥐의 췌장세포주인 MS 1에 대하여 50% 이상의 세포성장 억제율을 보였으며, 5.7~15.2㎍/㎖에서 사람의 혈액암세포인 HL60 세포주에 대하여 50% 세포성장 억제율을 나타내 본 발명 허브고추장이 탁월한 암세포 성장 억제 저해 효과를 가짐을 알 수 있었다.The experimental results are shown in Table 1 below. As can be seen in Table 1, the herb pepper paste of the present invention showed a cell growth inhibition rate of 50% or more with respect to MS 1, a mouse pancreatic cell line, at 12.1-25.5 μg / ml, and human blood cancer cells at 5.7-15.2 μg / ml. 50% cell growth inhibition of the HL60 cell line was found that the herbal pepper paste of the present invention has an excellent cancer cell growth inhibitory effect.
실험예 2 : 체중감량 효과 및 배변촉진 효과 조사Experimental Example 2: Investigation of weight loss effect and bowel movement promoting effect
변비 및 비만증세가 있는 10대 및 30대 남녀 지원자 중 각각 동일한 키(10대 남: 158cm, 10대 여: 145cm, 30대 남: 175cm, 30대 여: 160cm)의 실험자를 임의로 5명씩 선발하여, 상기 실시예 1 내지 8에서 제조한 허브고추장과 비교예 1에서 제조한 고추장을 한 달동안 하루에 3번씩 아침, 점심, 저녁으로 10g씩 식사와 함께 먹게 한 후 체중변화 및 변비개선 정도를 측정하여 그 결과를 하기 표 2 내지 표 10에 나타내었다. 이 때 본 허브고추장 이외의 다른 약물은 복용하지 않았다.Among five male and female volunteers with constipation and obesity, five randomly selected experimenters of the same height (male: 158cm, female: 145cm, female: 175cm, female: 30cm: 160cm) , After measuring the weight change and constipation improvement after eating the herb pepper paste prepared in Examples 1 to 8 and the red pepper paste prepared in Comparative Example 1 with meals 10g each morning, lunch and dinner three times a day for a month The results are shown in Tables 2 to 10 below. At this time, I did not take any drugs other than this herbal pepper paste.
상기 표 2 내지 표 10으로부터 알 수 있듯이, 본 발명의 허브고추장은 100%의 탁월한 변비개선 효과와 뛰어난 체중감량 효과를 가짐을 확인할 수 있었으며, 특별히 혼합 허브고추장에서 그 효과가 더욱 뛰어남을 알 수 있었다. As can be seen from Table 2 to Table 10, the herbal pepper paste of the present invention was confirmed to have an excellent constipation improvement effect and excellent weight loss effect of 100%, it was found that the effect is particularly excellent in the mixed herbs pepper paste .
실험예 3: 관능검사Experimental Example 3: sensory test
상기 실시예 1 내지 8에서 제조한 허브고추장 및 비교예 1의 고추장에 대한 관능검사를 하기와 같이 실시하였다. 그 결과를 하기 표 11에 나타내었다.The sensory test for the pepper paste prepared in Examples 1 to 8 and Kochujang of Comparative Example 1 was carried out as follows. The results are shown in Table 11 below.
관능검사는 20~50세의 남녀 각각 10명씩을 무작위로 추출하여 향, 맛, 색, 및 촉감(Mouth feel)의 기호도를 9점 등급제(9=가장 좋다; 8=대단히 좋다; 7=보통으로 좋다; 6= 약간 좋다; 5=좋지도 싫지도 않다; 4=약간 싫다; 3=보통으로 싫다; 2=대단히 싫다; 1=가장 싫다)에 준하여 2회 평가한 뒤 최종적으로 응답한 점수를 합산하여 평균치를 구하였다.The sensory test was performed by randomly extracting 10 men and women aged 20 to 50 years to obtain a nine-point grading system (9 = best; 8 = very good; 7 = usually good) for taste, taste, color, and texture. Good; 6 = Slightly good; 5 = Not good or hate; 4 = Slightly disliked; 3 = Normal dislikes; 2 = Very disliked; 1 = Most disliked; The average value was calculated | required.
상기 표 11에서 알 수 있듯이 본 발명의 허브고추장은 비교예 1의 일반 고추장에 비하여 소비자들이 관능면에서 더욱 선호함을 확인할 수 있었다. 따라서, 본 발명의 허브고추장은 판매시장에서 그 구매기호도가 뛰어날 것으로 기대되었다.As can be seen in Table 11, the herb pepper paste of the present invention was found to be more preferred by consumers in terms of sensuality as compared to the general red pepper paste of Comparative Example 1. Therefore, the herb pepper paste of the present invention was expected to be excellent in the purchase symbol in the sales market.
이상, 상기 실시예를 통하여 설명한 바와 같이 본 발명은 허브식물을 저온추출한 뒤 저온 숙성하여 얻은 추출액과, 새싹 순이 및 허브 꽃을 암반수에 혼합하여 믹서기로 간 뒤 저온 숙성하여 얻은 생즙액을 혼합하여 얻은 혼합액을 이용하여 제조한 관능미가 뛰어나고 항암 기능성까지 구비한 허브고추장을 제공할 수 있으므로 식품산업상 매우 유용하고 획기적인 발명인 것이다.As described above, the present invention is obtained by mixing the extract obtained by low-temperature aging and then extracting the herbal plants, and the shoots and herb flowers mixed with rock water to go to a blender and then mixed with a fresh juice obtained by low-temperature aging It is a very useful and groundbreaking invention in the food industry because it can provide a hub pepper paste with excellent functional beauty and anti-cancer function prepared using the mixed solution.
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
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KR100971230B1 (en) * | 2008-04-16 | 2010-07-20 | 김영심 | Herb mayonnaise and manufacturing process of the same |
CN103461016A (en) * | 2013-09-24 | 2013-12-25 | 甘肃省检验检疫科学技术研究院 | Preparation method of vacuum freeze drying roses |
CN105475975A (en) * | 2015-11-27 | 2016-04-13 | 张家港市桃源食品有限公司 | Rose-fish roe-containing chilli sauce and preparation method thereof |
KR101677018B1 (en) * | 2016-03-18 | 2016-11-21 | 농업회사법인 바로담 주식회사 | Method for preparation of improved aroma and taste korean hot pepper paste |
KR102046743B1 (en) | 2019-01-18 | 2019-11-19 | 지현준 | Manufacturing method of GOCHUJANG |
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2005
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
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KR100971230B1 (en) * | 2008-04-16 | 2010-07-20 | 김영심 | Herb mayonnaise and manufacturing process of the same |
CN103461016A (en) * | 2013-09-24 | 2013-12-25 | 甘肃省检验检疫科学技术研究院 | Preparation method of vacuum freeze drying roses |
CN103461016B (en) * | 2013-09-24 | 2015-04-08 | 甘肃省检验检疫科学技术研究院 | Preparation method of vacuum freeze drying roses |
CN105475975A (en) * | 2015-11-27 | 2016-04-13 | 张家港市桃源食品有限公司 | Rose-fish roe-containing chilli sauce and preparation method thereof |
KR101677018B1 (en) * | 2016-03-18 | 2016-11-21 | 농업회사법인 바로담 주식회사 | Method for preparation of improved aroma and taste korean hot pepper paste |
KR102046743B1 (en) | 2019-01-18 | 2019-11-19 | 지현준 | Manufacturing method of GOCHUJANG |
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