KR100777798B1 - Composition of liposoluble vitamin-enriched functional soybean paste and their preparations - Google Patents

Abstract

A functional doenjang (fermented soybean paste) composition, and a method for preparing the functional doenjang composition are provided to increase the content of oil-soluble vitamins such as vitamin A, D and E. A functional doenjang composition comprises 100 parts by weight of a mixture which comprises 65-85 wt% of meju (fermented soybeans), 5-20 wt% of the fermented cereal, 1-2 wt% of herb medicine, and 5-18 wt% of salt; and 80-120 parts by weight of water. The fermented cereal is prepared by after cultivating the strain separated from tuckahoe in the liquid culture containing pyridoxine, inoculating it to sterilized rice.

Description

Functional miso composition fortified with fat-soluble vitamins and preparation method thereof {Composition of liposoluble vitamin-enriched functional Soybean paste and their preparations}

1 is an exemplary block diagram showing an entire manufacturing method according to the present invention.

2 is an exemplary view illustrating an electron donating ability measurement experiment according to the present invention.

Figure 3 is an illustration of a tyrosinase (Tyrosinase) inhibitory activity test according to the present invention

Figure 4 is a diagram illustrating a measurement experiment of SOD (Superoxide dismutase) similar activity according to the present invention

The present invention relates to a functional miso composition fortified with fat-soluble vitamins and a method for manufacturing the same, wherein the fat-soluble vitamin is not contained in the fermented soybean paste at all by using the medicinal herb isolated from Chinese medicine and Bokryong in the general miso prepared with soybean as a main ingredient. The present invention relates to a functional miso composition enhanced with fat-soluble vitamins containing A, D, and E, and a method for producing the same.

Mushrooms are generally composed of mycelium, which is a nutritional organ, and fruiting bodies with spores, which are breeding organs, and it is easy to think that the freshly-used fruiting bodies that we commonly use for food are all mushrooms. It is only a short period of time, and spores are difficult to absorb, whereas mycelia, the substance of mushrooms, are parasitic or by-products of white fungi in organic matter such as humus or old trees. Research is being developed.

Bokryeong is a brown worm that is parasitic in the beak of pine. It is a kind of fungi and fungi that belong to Kyunsimgang democracy mushroom tree and fungi of the genus Bokryong. It has various effects such as diuretic effect, sedation effect and strengthening of mental and physical contraction. This is an excellent functional material.

Conventional functional foods using mushrooms or mushroom mycelium have already been developed several kinds, but there is no doenjang developed and produced technology for applying the bokyeong or its mycelium to miso.

In general, doenjang refers to fermented and aged fermented soybeans with salt, seed, and fermented with soybean as a main raw material, or made of meju with soybean as a main raw material, fermented in saline, separated from filtrate, and processed.

Soybean paste made with soybeans is a health food that contains nutrients such as iron and calcium, as well as proteins and carbohydrates. It is effective in suppressing hypertension, preventing anemia and aging. In addition, in Korea, where rice is a staple food, essential amino acids may be deficient. Doenjang contains abundant lysine, an essential amino acid, which is a traditional food essential for Korean food, such as helping to maintain balanced nutrition.

However, the conventional doenjang as described above mainly contains soybean as a main raw material, and the content of soybean paste containing soybean as a main raw material was very limited. In other words, the conventional doenjang soybeans are produced using only soybeans uniformly, so the excellent effect of the doeneun did not develop further, there was a problem that finally reveals its limitations.

The present invention is to solve the above problems, the purpose is to mix the fermented rice cultured by inoculating them after incubation in a medium mixed with pyridoxine in the basal mycelium newly isolated from Bokryeong to soybean paste as a main raw material Thus, the soybean fermented soybean paste contains fat-soluble vitamins A, D, and E, which are not contained at all, and provide a functional miso composition and a method for producing the same, which can improve the immunity and physiological activity of the human body.

Another object of the present invention is to give a variety of functionality to the traditional fermented soybean paste is a traditional fermented food containing soybean as a main raw material, and to diversify the quality of the miso, and through this functional miso composition that can revolutionize the quality of traditional fermented food It is to provide a manufacturing method.

The present invention is inoculated grain fermentation strain inoculated purely cultured in Bokryeong mushroom to produce grain fermented rice, the grain fermented rice is added to the general meju along with herbs, salt and water to homogenize and then fermented naturally. That is, the present invention is a strain culture step of separating and cultivating the grain fermentation strains from the bokyong mushroom, the grain fermented rice generation step of producing a grain fermented rice by inoculation culture in the sterilized rice cultured strain, and It consists of a mixing step of homogenizing grain fermented rice and herbal medicine, salt and water by adding to meju, and a fermentation step of naturally fermenting the mixed homogenized miso.

The strain culture step is a step of culturing the strain from the bokyong mushroom, pepton (Pepton) 5.0g (± 1%), yeast extract (3.0g (± 1%)), malt extract (Malt extract) ) 3.0g (± 1%), Soluble Starch 20.0g (± 1%), Pyridoxin 0.01g (± 1%), Agar 15.0g (± 1%), Distilled Water 1.0 L (± 1%) is mixed with liquid medium to incubate the strain. At this time, the strain isolated from the Bokyeong mushroom is used Bokyeong mycelium (SONDH4206 basal mycelium).

The grain fermentation rice production step is to inoculate the pre-cultivated strain to produce a grain fermented rice, after immersion for 20 hours by adding 130 parts by weight of distilled water to 100 parts by weight of rice, preferably at about 20-40 minutes at 130 ℃ Preferably, sterilized for about 30 minutes, and cooled again at room temperature, and then inoculated with 0.1% (v / w) of the precultured strain and incubated at 22-28 ° C., preferably 25 ° C., for 6-8 days, preferably about 7 days. do.

The mixing step is to produce a homogenized miso by adding grain fermented rice, salt, herbal medicine and water to a common meju mainly soybean, 65 ~ 85% meju consisting of beans, 5 ~ 20wt% grain fermented rice 1 to 2 wt% of herbal medicine and 5 to 18 wt% of salt are added and mixed, and homogenized by adding 80 to 120 parts by weight of water to 100 parts by weight of the mixture. At this time, the general meju means traditional meju traditionally manufactured in China using soybean as a raw material, and since such a general meju and its manufacturing method are well known, a detailed description thereof will be omitted.

In addition, the water is preferably used in the vicinity of the pH 6 ~ 8, neutral neutral water for proper elution of the mycelium component, salt is preferably used based on a purity of 99.9% when considering the homogenization of the final product. .

In addition, the herb is added by mixing Schisandra chinensis: Gojijagi: Masugi in a weight ratio of 7: 7: 6.

The Schisandra chinensis Lignan (Lignan) is the main component of the liver function protection, antioxidant action, antibacterial action, immunity enhancer action, goji betaine (Betain) has anti-interstitial, liver function protection, blood pressure lowering ability, etc. The monoterpenoid component of the monoterpenoid has a blood pressure lowering, blood sugar lowering, antibacterial action, and skin fungal growth suppression function. In consideration of the above pharmacological action, the amount of Chinese medicine is added in an amount of 1 to 2wt%. It is preferable to limit the mixing ratio of.

The fermentation step is a step of naturally fermenting the mixed miso, the same as the fermentation method of the general miso. In other words, it is naturally fermented in the same manner as the well-known conventional doenjang effect tablets.

Hereinafter, the present invention will be described in detail by way of examples.

Example 1

130 parts by weight of distilled water was added to 100 parts by weight of rice, soaked for 20 hours, sterilized at 130 ° C. for 30 minutes, and cooled again at room temperature, and then inoculated with the precultured strain 0.1% (v / w) at 7 ° C. Fermented rice was prepared by culturing daily, and the mineral content of the grain fermented rice was measured. The results are shown in [Table 1].

At this time, phosphorus in the mineral of grain fermented rice was quantified by gravimetric method, calcium, magnesium, copper, iron, zinc, sodium and potassium were quantified by atomic absorbance.

Table 1

As shown in [Table 1], the inorganic content of the general rice was the most containing 256 mg% of phosphorus (P), followed by potassium (K) 76.3 mg%, magnesium (Mg) 40.1 mg%, calcium (Ca) 32.9mg%, iron (Fe) 0.84mg% in order. The mineral content of fermented rice grains was the highest in phosphorus (P) 150.16mg%, followed by potassium (K) 658.01mg%, magnesium (Mg) 372.32mg%, calcium (Ca) 26.95mg%, iron (Fe) 0.29mg% in order to change the mineral content of the mycelium fermented rice except for iron (Fe) was significant difference was significant.

Example 2

0.5 g of the grain fermented rice prepared as in Example 1 was extracted with 50 ml of 0.1 N HCl, filtered, and 10 ml of the filtrate was pretreated with a Sep-pak C18 cartridge to prepare a lithium citrate buffer for amino acid analysis. After diluting 20 times with a 0.45㎛ ㅁ membrane filter (membrane filter), and quantified by a bio chrom 20 amino acid analyzer (Bio chrom 20 amino acid analyzer, USA). The results are shown in [Table 2].

[Table 2]

The results of analyzing the essential amino acid content of general rice and grain fermented rice are as shown in the above [Table 2]. A total of seven essential amino acids of ordinary rice were identified, with the highest content of Leucine, followed by Valine, Phenylalanine, Isoleucine (0.138%), and Lysine. Followed by threonine and methionine.

A total of seven essential amino acids in grain fermented rice were identified, and by content, Leucine was the highest, followed by Valine, Phenylalanine, Threonine, and Isoleucine. , Lysine (Mysin), Methionine (0.182%) in order to change the essential amino acid content of grain fermented rice was significant difference.

Example 3

The fermented rice prepared as in Example 1 was mixed at a mixing ratio as shown in Table 3, and 100 parts by weight of water was added to 100 parts by weight of the mixture, followed by homogenization to prepare natural miso. At this time, salt was used as a purified salt of 99.9% purity, water was used distilled water of pH 7.0, and the added Chinese medicine 2wt% consists of Schisandra chinensis 0.7wt%, wolfberry 0.7wt%, cornus oil 0.6wt%.

Table 3

In order to evaluate the taste of the soybean paste prepared in this way, 40 sensory inspectors were first selected for the students of the Department of Culinary Arts and Daegu Food and Agriculture Association, referring to the relevant papers, and 10 After excluding 30 people, 30 people were finally selected and the taste of each sample was scored by the 7-point symbol method. The results are shown in [Table 4].

At this time, the evaluation items are divided into color, fragrance, sweet taste, salty taste, sweetness, sourness, and comprehensive preference.The criteria are very excellent, 7 points, excellent 6 points, slightly superior 5 points, normal 4 points, 3 points slightly, Two points were dropped, and one point was dropped, and the scoring average was the sensory evaluation score of each sample.

Table 4

Sensory test of the doenjang according to the amount of grain fermented rice was investigated by the seven-point symbol scale method is shown in Table 4 above. The doenjang was fermented soybeans for 90 days. As a result of sensory evaluation, doenjang containing 15% of grain fermented rice showed no significant difference in all scales except color. Doenjang added with 10% and 20% grain fermented rice showed no significant difference in both taste, aroma and overall preference, and 5% added doenjang had a significantly lower score on all scales. Therefore, it is most suitable to add 15% to market doenjang using grain herb fermented rice.

Example 4

Moisture, crude fat and salt (NaCl) were analyzed for miso fermented by mixing and homogenizing the mixture at the mixing ratio of Example 3 (No. 3 in Table 3). Table 5]. In this case, purified salt of purity 99.9% was used and distilled water having pH of 7.0 was used.

At this time, the moisture of the rice grains medicinal herbs fermented soybean paste is 105 ℃ normal pressure heat drying method, crude fat Soxhlet were analyzed according to (oxhlet) method, the salt is then diluted with distilled grain medicinal herbs fermented rice paste 5g 50㎖ _2% K 2 CrO ₄ was used as an indicator and titrated with 0.01 N AgNO ₃ to calculate the content.

Example 5

For the soybean paste prepared as in Example 4, crude protein (Crude Protein), total nitrogen (TN, Total nitrogen) were analyzed, and the results are shown in Table 5 below.

At this time, the crude protein content was according to the Kjeldahl method, total nitrogen was taken about 2 g of the sample in a digestion system (Digestion system 1007 Digester, Tecator, Sweden) and decomposed into a concentrated sulfuric acid solution 25ml, distillation apparatus (Kjeltec system) 1026 Distilling Unit, Tecator, Sweden), added NH ₃ with a 5% boric acid solution by adding excess saturated NaOH solution, and titrated the resulting NH ₄ H ₂ BO ₃ with 0.1 N HCl. The nitrogen content was calculated.

Example 6

TCA (Trichloro acetic acid) soluble nitrogen content was measured for soybean paste prepared as in Example 4, and the results are shown in Table 5 below.

The soluble nitrogen content was mixed with 10 ml of 24% trichloro acetic acid and 10 ml of the sample by referring to the AOAC (International Chemical Analytical Method) (AOAC) method and left at room temperature for 30 minutes. Then, centrifuged for 30 minutes with a centrifuge to obtain a supernatant. This supernatant was tested in the same manner as the total nitrogen test method to determine the TCA soluble nitrogen content.

Table 5

As shown in [Table 5], the moisture content of the fermented rice doenjang of grain herb was 62.69%, which was slightly higher than that of general doenjang. Crude fat content of fermented rice doenjang was 2.7%, which was slightly higher than that of general doenjang. The salt content of fermented rice doenjang was 12.86%, which was slightly higher than that of general doenjang. The crude protein content of fermented rice doenjang with grain herb was 12.8%, slightly higher than that of general doenjang. The content of total nitrogen (TN) was 1.81% for fermented rice doenjang, 1.79% for fermented rice. The results of physicochemical analysis of fermented rice doenjang of grain medicinal herb showed no statistically significant difference. TCA-soluble nitrogen content was 0.83% for fermented rice doenjang, slightly higher than 0.59% for general doenjang.

As described above, the doenjang of the present invention has a superior quality when compared to the traditional doenjang, and it can be seen that it contains special ingredients that are not present in the traditional doenjang. It can be seen that it is the same as the traditional miso. That is, the miso of the present invention contains more ingredients, but consumers can not distinguish the difference from the traditional general miso, there is no effect on the use of the invention miso.

Example 7

Free amino acids were measured for the doenjang prepared as in Example 4, and the results are shown in [Table 6].

At this time, the free amino acid measurement is diluted 20 times with lithium citrate buffer for amino acid analysis, filtered with a 0.45 ㎛ membrane filter (Bio chrom 20 amino acid analyzer, USA) Separation was quantified.

Table 6

As shown in [Table 6], the total free amino acid content of the fermented rice doenjang of grain medicinal herbs was 1899.17 mg%, which was higher than the total free amino acid content of 1698.13 mg% of general doenjang. According to the amount of free amino acid detected in the fermented rice doenjang of grain medicinal herb, glutamic acid was the highest with 423.17mg%, followed by leucine 228.42mg%, phenylalanine 132.97mg% and lysine. ) 123.62 mg%, isoleucine 121.39 mg%, alanine 121.28 mg%, valine 120.73 mg%, tyrosine 101.72 mg%, serine 99.67 mg%, proline ) 77.70mg%, threonine 75.72mg%, arginine 70.45mg%, aspartic acid 68.25mg%, glycine 67.15mg%, methionine 34.25mg%, histidine ) 30.86 mg%, cystine 1.84 mg%.

Glutamic acid was the highest at 321.19 mg%, followed by 176.06 mg% of leucine, 132.57 mg% of lysine and 126.08 mg of phenylalanine. %, Alanine 118.36 mg%, isoleucine 117.69 mg%, valine 115.46 mg%, proline 95.95 mg%, tyrosine 78.70 mg%, threonine 77.12 mg% , Arginine 70.87 mg%, Glycine 67.49 mg%, Serine 64.74 mg%, Aspartic acid 63.44 mg%, Histidine 38.55 mg%, Methionine 32.05 mg% Cystine 1.81 mg% in order.

As such, when comparing the doenjang and general doenjang of the present invention, it can be seen that the total amino acid content of the present invention is superior to the total amino acid content of the general doenjang.

Example 8

The fermented rice prepared as in Example 1 was mixed, mixed in the mixing ratio as shown in [Table 7], and added to 100 parts by weight of water to homogenize by adding 100 parts by weight of water to prepare miso. At this time, salt was used as a purified salt of 99.9% purity, water was used distilled water with pH 7.0, and 2wt% of Chinese herbal medicine added consisted of 0.7 wt% of Schisandra chinensis, 0.7wt% of Gojija, 0.6wt% of Cornus oil, and 1wt% of Chinese Herbal Medicine Omija 0.35wt%, wolfberry 0.35wt%, cornus oil 0.3wt%.

Vitamin A, D, and E contents of the soybean paste thus prepared were measured, and the results are shown in [Table 8].

At this time, the vitamin A, D and E content analysis of grain herbal fermented rice doenjang was carried out in the following manner. The sample is first homogenized (5,000 rpm, 1 min), and then exactly 10 g is taken in a 250 ml reflux flask, 40 ml of ethanol, 10 ml of 50% potassium hydroxide solution, and hydroquinone, an antioxidant. 100 mg and 2 ml of sodium sulphide (12 g of sodium sulphide dissolved in distilled water to make 100 ml) were put together and saponified for 25 minutes at 90 ° C. under reflux. After saponification, it was cooled to about 40 ° C. and transferred to a 500 ml separation funnel. At this time, wash the saponification solution remaining in the reflux flask with about 50 ml of distilled water, and put 120 ml of diethyl ether in 500 ml aliquot containing the saponified solution, and then at 180 rpm in a horizontal shaker. Extraction was carried out for 20 minutes. After the first extraction, the saponification solution is transferred to the second separation filter, and the second extraction is carried out. After the extraction, the first and second extracted ethers are combined to obtain <50 ml 10% NaCl solution → 50 ml distilled water → The ether solution was washed sequentially with 50 ml 10% ethanol solution → 50 ml distilled water. The ether layer was then transferred to a 250 mL dosing flask, 100 mg of antioxidant BHT was added, and again 50 mL of the 250 mL ether solution was precisely adjusted to the mark with ether, followed by nitrogen. After vacuum evaporation under gas, the resultant was dissolved in 5 ml of methanol, filtered through a filter (Acrodise LC13 PVDF, Gelman Sci. USA), and then injected into HLC. Peak identification and HPLC analysis were performed by comparing the retention time (TR) and chromatography and spectral observation in a specific solvent. Repeated measurement accuracy test and recovery test were carried out as the standardization work. Chromatographic mobile phase was mixed with acetonitrile (AcCN), dichloromethane (DCM), methanol (methanol, MeOH) in a ratio of 70: 20: 10, all reagents and samples 0.45㎛ After passing through a membrane filter (membrane filter) and injected into the column (column) was measured.

Table 8

As shown in [Table 8], when 1% of the herbal medicine was added to the fermented rice doenjang, the vitamin content was 7.31 RE, 0.40 mg and 5.52 mg of vitamin A per 100 g, respectively. When added, vitamin A was detected as 7.34 RE, vitamin D as 0.44 mg and vitamin E as 5.63 mg per 100 g, indicating no significant difference.

In addition, general doenjang contains B1, B2, C, niacin, etc. as water-soluble vitamins, but it is present in extremely small amounts, and fat-soluble vitamins do not exist. Vitamin A is known to have various physiological functions, such as maintaining vision, protecting epithelial cells, promoting skeletal growth and development. Vitamin D is a type of steroid hormone that stimulates the metastasis of calcium, promotes calcium absorption in the intestine, promotes calcium absorption and dissociation in the skeleton, and psoriasis in the skin. ), It promotes insulin secretion in the pancreas, prevents alopecia in the head, promotes healing of wounds, and inhibits the growth of breast cancer cells. Vitamin E is an antioxidant that prevents the toxic effects of oxidative decomposition of unsaturated fatty acids, prevents aging, prevents red blood cell hemolysis, and inhibits the action of thrombin. In addition, it is known to have an anti-aging action that inhibits the formation of lipid peroxide polymer and prevents the formation of senile brown mushrooms.

Example 9

The doenjang was prepared as in Example 8, and the electron donating ability was measured to determine the antioxidant effect thereof, and the result is as shown in FIG. (A miso: 15% grain fermented rice + 1% herbal medicine, B Miso: 15% grain fermented rice + 2% Chinese herbal medicine)

In this case, electron donating abilities (EDA) were measured according to the method of Biois. 1 ml of 0.2 mM 1,1-diphenyl-2-picrohydrazyl (DPPH) was added to 2 ml of each sample solution, stirred for 30 minutes, and the absorbance was measured at 517 nm. The electron donating ability was expressed as the absorbance reduction rate of the sample solution addition and no addition solution.

DPPH radical scavenging activity of grain fermented rice doenjang is shown in Figure 2, when 1% of the medicinal herb added to grain fermented rice doenjang showed an effect of 55.1% at 100ppm. The addition of% showed an effect of 58.9%. In addition, when 1% of the medicinal herbs were added to the grain fermented rice miso, 70.1% of the fermented rice miso was 73.8%. In the case of adding 1% medicinal herbs to the fermented rice doenjang, 78.5% was added at 10ppm, and 74.% of the 2% added to the fermented rice doenjang was slightly different from 100ppm and 50ppm. Overall, the electron donating ability (EDA) was found to be high when 2% herbal medicine was added to grain fermented rice miso.

Example 10

Doenjang was prepared as in Example 8, and the xanthine oxidase inhibitory activity was tested. The result is as shown in FIG. (A miso: 15% grain fermented rice + 1% herbal medicine, B Miso: 15% grain fermented rice + 2% Chinese herbal medicine)

At this time, the xanthine oxidase inhibitory activity test was added to 0.2 ml of xantine (2 mM) DMF SHRDLS RLWLFDOR in 0.1 ml of each sample solution and 0.6 ml of 0.1 M potassium phosphate buffer (pH 7.5) and xanthine oxidase After 0.1 ml of (0.2 U / ml) was added and reacted at 37 ° C. for 15 minutes, 1 ml of 1 N HCl was added to terminate the reaction. Then, uric acid generated in the reaction solution was measured at an absorbance of 292 nm. Xanthine oxidase inhibitory activity was indicated by the decrease in absorbance of the sample solution added and unadded.

The tyrosinase inhibition inhibitory activity of grain fermented rice doenjang was shown in FIG. 3. In the case of 100 ppm, the inhibitory activity of 100% of the fermented rice doenjang was added to the fermented rice soybean paste when 1% and 2% were added. However, it was found that 10.7% and 11.7% of 50ppm and 29.5% and 32.1% of 10ppm were higher than that of 1% when 2% Chinese medicine was added to the fermented rice doenjang. .

Example 11

The doenjang was prepared as in Example 8, and an enzyme SOD (Superoxide dismutase) -like activity measurement for removing harmful oxygen was performed on the soybean paste prepared as described above. The result is as shown in FIG. (A miso: 15% grain fermented rice + 1% herbal medicine, B Miso: 15% grain fermented rice + 2% Chinese herbal medicine)

At this time, SOD (Superoxide dismutase) -like activity measurement was performed in 0.2 ml of extract sample, 3 ml of solution containing 10 mM ethylene diaminetetraacetate (EDTA, pH 8.5) in tris [50 mM tris (hydroxymethyl) aminomethane, ACROS Organics] -HCl buffer, 0.2 ml of 7.2 mM pyrogallol was mixed and reacted at 25 ° C. for 10 minutes. Then, 1 ml of 1 N HCl was added to stop the reaction, and the absorbance was measured at 420 nm. Superoxide dismutase (SOD) -like activity was measured by the absorbance reduction rate of the sample solution added and non-added.

Superoxide dismutase (SOD) -like activity measurement is shown in FIG. In the case of 100ppm, 45.8% of the fermented rice soybean paste was added with 1% of medicinal herbs and 47.8% with 2%. In the case of 50ppm, 55.5% and 58.6% were found, and in the case of 10ppm, 59.5% and 65.8% were found to be higher than the case of adding 1% to 2% of medicinal herbs in fermented rice doenjang.

The present invention is not limited to the above-described specific preferred embodiments, and various modifications can be made by any person having ordinary skill in the art without departing from the gist of the present invention claimed in the claims. Of course, such changes will fall within the scope of the claims.

As described above, the present invention is added to the general soybean meju by adding grain fermented rice cultured basidiomycete mycelium (SONDH4206) isolated from Bokryeong mushrooms together with the herbal medicine, containing fat-soluble vitamins A, D, E which are not contained in soybean fermented soybeans at all. It is effective to increase the body's immunity and physiological activity.

In addition, the present invention can bring a variety of quality of miso, through which there are many effects such as to innovate the quality of traditional fermented food.

Claims (8)

Fermented rice 5 ~ 20wt%, Chinese herbal medicine 1 ~ 1, produced by inoculating 65 ~ 85% of soybeans consisting of soybeans and strains isolated from Bokryeong mushrooms in liquid medium containing pyridoxine and then inoculating them in sterilized rice. 100 parts by weight of a mixture consisting of 2 wt% and 5-18 wt% of salt, A functional miso composition fortified with fat-soluble vitamins, comprising 80-120 parts by weight of water, and containing fat-soluble vitamins A, D, and E. The method of claim 1; The medicinal herb is a functional miso composition fortified with fat-soluble vitamins, characterized in that the Omija: Gogijagi: acid and lactation is added in a weight ratio of 7: 7: 6. A strain culture step of separating the fermented strain from the bokyong mushroom and culturing in a liquid medium to which pyridoxine is added and mixed; Grain fermented rice generation step of producing a grain fermented rice by inoculation cultured in the sterilized rice cultured strain; Mixing step of homogenizing the grain fermented rice and herbal medicine, salt and water by adding to the general meju; A fat-soluble vitamin-enhanced functional miso composition, characterized in that it contains fat-soluble vitamins A, D, and E through a fermentation step of naturally fermenting the mixed homogenized miso. The method of claim 3, wherein The strain culture step is pepton 5.0g (± 1%), yeast extract 3.0g (± 1%), malt extract 3.0g (± 1%), soluble starch ( Soluble starch) 20.0 g (± 1%), Pyridoxin 0.01 g (± 1%), agar (Agar) 15.0 g (± 1%), distilled water 1.0 L (± 1%) was mixed to liquid medium Method for producing a functional miso composition fortified with fat-soluble vitamins, characterized in that the culture of the strain. The method of claim 3; The grain fermentation rice production step is soaked for 20 hours by adding 130 parts by weight of distilled water to 100 parts by weight of rice, sterilized for 20 to 40 minutes at 130 ℃, and then cooled again at room temperature, 0.1% (v) precultured / w) inoculated and cultured for 6-8 days at 22 ~ 28 ℃ fat-soluble vitamin enhanced functional miso composition manufacturing method. The method of claim 3; The mixing step is mixed by adding 65 to 85% meju made of soybean, 5 to 20% by weight of grain fermented rice, 1 to 2% by weight of herbal medicine, 5 to 18% by weight of salt, to form a mixture, 80 to 100 parts by weight of the mixture A fat-soluble vitamin-enhanced functional miso composition, characterized in that the homogenization by adding ~ 120 parts by weight of water. The method of claim 6; The herbal medicine is a method for producing a functional miso composition fortified with fat-soluble vitamins, characterized in that the Schisandra chinensis: Gojijagi: acid water is added by mixing in a weight ratio of 7: 7: 6. The method of claim 6; The water has a pH of 6 to 8, salt is 99.9% purity, characterized in that the fat-soluble vitamin enhanced functional miso composition manufacturing method.

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