KR101019892B1 - Method for producing soybean paste containing Scutellariae Radix, Korean beef and seafoods and the soybean paste produced by the same - Google Patents
Method for producing soybean paste containing Scutellariae Radix, Korean beef and seafoods and the soybean paste produced by the same Download PDFInfo
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- KR101019892B1 KR101019892B1 KR1020080097046A KR20080097046A KR101019892B1 KR 101019892 B1 KR101019892 B1 KR 101019892B1 KR 1020080097046 A KR1020080097046 A KR 1020080097046A KR 20080097046 A KR20080097046 A KR 20080097046A KR 101019892 B1 KR101019892 B1 KR 101019892B1
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- 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
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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
- 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
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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
- 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
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- 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
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Abstract
본 발명은 한약재, 해물 및 한우고기를 함유하는 기능성 된장에 관한 것으로, 더욱 상세하게는 된장, 한우고기, 바지락, 멸치, 새우, 황금, 강황, 구기자, 노근, 감초, 표고, 마늘가루, 고추씨, 고추가루, 보리코지, 통밀볶음, 다시마 및 가다랑어로 이루어진 황금된장; 및 상기 황금된장의 제조 방법에 관한 것이다.The present invention relates to a functional miso containing herbal medicines, seafood and Hanwoo meat, more specifically, miso, Korean beef, clams, anchovy, shrimp, golden, turmeric, wolfberry, old root, licorice, shiitake, garlic powder, red pepper seeds, Golden miso consisting of red pepper powder, barley koji, whole wheat fry, kelp and bonito; And it relates to a method of producing the golden miso.
황금, 해물, 한우고기, 된장 Golden, seafood, Korean beef, miso
Description
본 발명은 황금된장의 제조방법 및 그에 의하여 제조되는 황금된장에 관한 것이다.The present invention relates to a method for producing gold miso and golden miso produced thereby.
한국 음식은 거의 모두 간장, 된장 등 장류로 간을 맞추고 맛을 내므로, 장의 맛은 곧 음식의 맛을 좌우하는 기본 요인이 된다.Almost all Korean foods are seasoned and seasoned with soy sauce, miso, and soy sauce, so the taste of the intestines is a fundamental factor in determining the taste of food.
된장의 종류는 크게 간장을 담가서 장물을 떠내고 건더기를 쓰는 재래식 된장과 메주에 소금물을 알맞게 부어 장물을 떠내지 않고 먹는 개량식 된장, 2가지 방법을 절충한 절충식 된장 등을 들 수 있다.There are two types of miso: traditional soybeans soaked in soy sauce and scooped up and pickled up, and modified soybeans that can be eaten without pouring water by pouring salt water into meju properly.
재래식 된장의 제조방법은 다음과 같다. 먼저 11∼12월경에 콩으로 메주를 쑤어 목침만한 크기로 빚어 2∼3일간 말린 후 볏짚을 깔고 훈훈한 곳에 쟁여서 띄운다. 30∼40일이 지나 메주가 잘 떴을 때 메주를 쪼개어 볕에 말려 장독에 넣고 하루쯤 가라앉힌 말간 소금물을 붓는다. 메주콩과 물, 소금의 비율은 1:4:0.8 정도가 알맞다. 맨 위에는 불순물과 냄새를 제거하기 위해 빨갛게 달군 참숯을 띄우고 붉은 고추 말린것을 꼭지째 불에 굽고 대추도 구워서 함께 띄운다. 20∼30일이 지난 후 메주를 건져서 소금을 골고루 뿌리고 간장도 쳐서 질척하게 개어 항아리에 꼭꼭 눌러담고 웃소금을 뿌린다. 빗물이 들어가지 않게 주의하면서 망사 등으로 봉해서 햇볕을 쬐면 메주가 삭아서 된장이 된다.The manufacturing method of conventional doenjang is as follows. First, pick meju with soybeans in November-December, make it about the size of a neck, dry it for 2-3 days, and then spread it on a warm place with rice straw. After 30-40 days, when the meju is good, split the meju and dry it in the sun and put it in the poison. The ratio of soybeans to water and salt is 1: 4: 0.8. To remove impurities and odors, float red charcoal and charcoal-dried red peppers on top of the fire and roast the jujube. After 20 to 30 days, pick up meju, sprinkle with salt evenly, and soy sauce. Gently squeeze it into the jar and sprinkle with salt. Be careful not to let rain water enter, and then seal it with a mesh net to expose the meju to miso.
개량식 된장은 간장을 뜨지 않고 된장을 위주로 하는 제조법이다. 재래식과 같은 방법으로 메주를 쑤어 주먹만한 크기로 빚어서 너무 띄우지 말고 말려 독에 차곡차곡 담는다. 가라앉힌 말간 소금물을 메주가 잠길 정도로만 붓고 뚜껑을 덮어서 한 달 가량 둔다. 다른 독을 준비하여 이 메주를 옮겨 담으면서 소금을 뿌려 망사 등으로 봉해서 햇볕을 쬐어 익힌다.Improved doenjang is a recipe that focuses on miso without making soy sauce. In the same way as the traditional method, pick meju and make it as big as a fist. Pour the salted water just enough to cover the meju and cover it for about a month. Prepare another poison, transfer this meju, sprinkle with salt, seal it with a mesh, and soak in the sun to cook.
절충식 된장은 간장을 뜨고난 건더기로 된장을 담그면 재래식 메주의 성분이 간장으로 많이 빠져 맛과 영양분이 적으므로, 간장도 맛있고 된장도 맛있는 것을 담그기 위해 이용한다. 굵직하게 빻은 메주를 미리 삼삼한 소금물에 개어 삭혀 두었다가 간장을 뜨고 남은 메주 건더기에 섞어 질척하게 치대어 담아 봉해 둔다.The eclectic miso is soy sauce-dried soybean paste, so the ingredients of traditional meju are soaked in soy sauce and less flavor and nutrients. The coarsely ground meju is crushed in salted water and then soy sauce is mixed with the remaining meju flakes.
소득수준의 향상과 더불어 외국의 식재료들이 범람하면서 비만 인구가 확대되고, 순환기계 질환, 당뇨와 암 등 식생활과 관련된 질병이 크게 증가하고 있다.In addition to rising income levels, the flooding of foreign ingredients has led to an increase in the obesity population, as well as a growing number of food-related diseases such as circulatory diseases, diabetes and cancer.
그러므로 식생활에서도 식품 소비형태가 고급화되고, 건강을 지향하는 추세가 확대되고 있으며 소비자가 우리 농산물과 전통식품에 대한 관심이 커지고, 그 기능성에 대한 관심도 크게 증가하고 있다.Therefore, the consumption of food is becoming more advanced in the diet, the trend toward health is expanding, and consumers' interest in Korean agricultural products and traditional foods is increasing, and interest in its functionality is also greatly increasing.
장류는 우리 민족의 생활 속에서 전통적으로 내려오는 기본적인 조미식품으로 우리 국민의 식성이나 체질이 변하지 않는 한 계속 애용할 것으로 기대하고 있 다. 그러나 서구의 식문화가 들어오면서 우리의 전통과 멀어져가는 신세대들의 식성을 되돌리게 하기 위해서는 장류의 맛 증대를 위한 연구가 필요하다고 생각된다. 또한, 간편함을 추구하는 현대인의 욕구를 충족시키기 위해서는 기능성이 있으면서 사용하기에 편리한 제품인 레토르트 된장제품, 스프용 된장 등 다양하고 차별화되고 소포장으로 보관에도 편리한 제품의 개발이 필요하다.Jangjang is a basic seasoning food that has traditionally come down in our people's lives. We expect that it will continue to be used as long as the diet and constitution of our people does not change. However, in order to bring back the diet of the new generation, which is moving away from our tradition as Western food culture enters, it is thought that research is needed to increase the taste of jangjang. In addition, in order to meet the desire of modern people in pursuit of simplicity, it is necessary to develop a variety of differentiated and small packages, such as retort miso products and miso for soups, which are functional and convenient products.
현재 시중에 유통되는 된장은 재래식된장과 일식된장, 그리고 이 둘을 혼합한 혼합형 된장으로 구분된다. 혼합형 된장은 재래식 된장의 제조방법을 약간 변형시킨 것으로 현재 대부분의 공장에서 제조되는 된장이 이 혼합형이다.Currently, commercial doenjang is divided into traditional doenjang, Japanese doenjang and mixed doenjang. Mixed doenjang is a slightly modified version of the traditional method of making doenjang, and this type of doenjang is currently manufactured in most factories.
신세대를 위한 신제품 개발은 구매력을 더욱 증대시키는 원인의 하나가 될 수 있고, 또한 기성세대들의 장류 소비증대를 촉진시키기 위해서는 우리 전통의 맛을 그대로 살리면서 이용하기 편리하도록 천연재료로 기능성을 가미한 장류의 개발이 필요하다고 사료된다. The development of new products for the new generation can be one of the reasons for the increase in purchasing power, and to promote the increase in consumption of the tofu of older generations, it is possible to preserve the taste of our traditional foods while using the natural ingredients to make it easier to use. It is thought that development is necessary.
한국공개특허 제2004-0077834호에는 건조한 다시마, 미역, 멸치분말을 건조중량으로 0.5∼3 중량부를 생 된장의 숙성초기에 첨가하여 1개월 이상 숙성시켜 제조한 다시마, 미역, 멸치분말과 추출물이 함유된 된장의 제조방법과 그 제품이 개시되어 있다.Korean Laid-Open Patent No. 2004-0077834 contains dried kelp, brown seaweed and anchovy powder, and dried kelp, brown seaweed, anchovy powder and extract prepared by adding 0.5 to 3 parts by weight of dried soybeans at the early stage of fermentation. Disclosed are a method of making doenjang and a product thereof.
한국특허등록 제10-526196호에는 사골을 이용한 된장 제조 방법이 개시되어 있다.Korean Patent Registration No. 10-526196 discloses a method for manufacturing miso using a bone bone.
본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명에서는 전통 된장에 황금을 포함한 각종 약재, 바지락, 멸치, 새우 등의 해물 및 한우고기 등을 첨가하여 기능성 강화, 맛의 증대, 보존성 등을 갖는 황금된장을 제조하기 위한 제조방법 및 그에 의하여 제조되는 황금된장을 제공하는 것을 목적으로 한다.The present invention has been made in accordance with the above requirements, in the present invention, by adding various kinds of herbs including gold, seafood, such as clams, anchovies, shrimps, and Korean beef, etc. to enhance the functionality, increase the taste, preservation, etc. It is an object of the present invention to provide a manufacturing method for producing a golden miso having and a golden miso produced thereby.
상기와 같은 목적을 달성하기 위하여, 본 발명에 따른 황금된장은, 된장 100 중량부를 기준으로, 한우고기 2.5~3.5 중량부, 바지락 3.5~4.5 중량부, 멸치 2.5~3.5 중량부, 새우 2.5~3.5 중량부, 황금 0.05~0.15 중량부, 강황 0.3~0.5 중량부, 구기자 1.5~2.5 중량부, 노근 1.5~2.5 중량부, 감초 0.01~0.03 중량부, 표고 1.5~2.5 중량부, 마늘가루 0.4~0.6 중량부, 고추씨 0.4~0.6 중량부, 고추가루 0.5~1.5 중량부, 보리코지 0.5~1.5 중량부, 통밀볶음 0.5~1.5 중량부, 다시마 1.5~2.5 중량부 및 가다랑어 0.5~1.5 중량부로 이루어진 것을 특징으로 한다.In order to achieve the above object, golden miso according to the present invention, based on 100 parts by weight of miso, 2.5 to 3.5 parts by weight of Hanwoo beef, clam 3.5 to 4.5 parts by weight, anchovy 2.5 to 3.5 parts by weight, shrimp 2.5 to 3.5 Parts by weight, golden 0.05 to 0.15 parts by weight, turmeric 0.3 to 0.5 parts by weight, wolfberry 1.5 to 2.5 parts by weight, old root 1.5 to 2.5 parts by weight, licorice 0.01 to 0.03 parts by weight, altitude 1.5 to 2.5 parts by weight, garlic powder 0.4 to 0.6 Weight parts, red pepper seeds 0.4-0.6 parts by weight, pepper powder 0.5-1.5 parts by weight, barley koji 0.5-1.5 parts by weight, whole wheat roast 0.5-1.5 parts by weight, kelp 1.5-2.5 parts by weight and bonito 0.5-1.5 parts by weight It is done.
상기와 같은 목적을 달성하기 위하여, 본 발명에 따른 황금된장 제조방법은, 통상적인 된장의 제조 방법에 있어서, 된장 100 중량부를 기준으로, 한우고기 2.5~3.5 중량부, 바지락 3.5~4.5 중량부, 멸치 2.5~3.5 중량부, 새우 2.5~3.5 중량부, 황금 0.05~0.15 중량부, 강황 0.3~0.5 중량부, 구기자 1.5~2.5 중량부, 노근 1.5~2.5 중량부, 감초 0.01~0.03 중량부, 표고 1.5~2.5 중량부, 마늘가루 0.4~0.6 중량부, 고추씨 0.4~0.6 중량부, 고추가루 0.5~1.5 중량부, 보리코지 0.5~1.5 중량부, 통밀볶음 0.5~1.5 중량부, 다시마 1.5~2.5 중량부 및 가다랑어 0.5~1.5 중량부를 혼합하여 숙성시키는 단계를 포함하는 것을 특징으로 한다. In order to achieve the above object, the golden miso manufacturing method according to the present invention, in the conventional method of manufacturing miso, based on 100 parts by weight of miso, 2.5 to 3.5 parts by weight, 3.5 to 4.5 parts by weight of clam, Anchovy 2.5 to 3.5 parts by weight, shrimp 2.5 to 3.5 parts by weight, golden 0.05 to 0.15 parts by weight, turmeric 0.3 to 0.5 parts by weight, wolfberry 1.5 to 2.5 parts by weight, old root 1.5 to 2.5 parts by weight, licorice 0.01 to 0.03 parts by weight 1.5 to 2.5 parts by weight, garlic powder 0.4 to 0.6 parts, red pepper seeds 0.4 to 0.6 parts, red pepper powder 0.5 to 1.5 parts, barley koji 0.5 to 1.5 parts, whole wheat roast 0.5 to 1.5 parts, kelp 1.5 to 2.5 parts It characterized in that it comprises the step of aging by mixing 0.5 to 1.5 parts by weight of the portion and bonito.
본 발명에 따르면, 황금된장은 구수한 맛과 천연재료의 맛난 맛이 어우러져 우리 입맛에 맞으면서 다양한 조리방법으로 찌개, 국, 쌈장, 무침용으로 이용할 수 있다. 또한, 황금된장은 맛과 영양이 강화되고, 항산화효과, 항균효과, 혈전예방효과 등의 기능성이 강화되고, 저염도이다. 짠맛이 발효식품인 된장의 보관상 중요한 요소이나 짠맛의 다량섭취는 건강에 좋지 않으므로 염도를 낮춘 반면 항균작용이 있는 황금 등 건강에 도움이 되는 구기자, 강황 등의 약재를 첨가하여 저장성을 보완하였다. 또한, 보리코지를 첨가하여 된장의 풍미를 더하였다.According to the present invention, golden miso can be used for stew, soup, ssamjang, and radish with various cooking methods while matching delicious taste with delicious taste of natural ingredients. In addition, the golden miso is enhanced in taste and nutrition, antioxidant properties, antibacterial effect, anti-thrombotic effect, etc., is low salinity. The important factor in the storage of doenjang, which is a salty fermented food, is that it is not good for health, so the salinity is lowered, and supplemented with storage properties by adding medicines such as gojija and turmeric, which are beneficial to health such as gold with antibacterial action. In addition, barley koji was added to add the flavor of miso.
본 발명의 목적을 달성하기 위하여, 본 발명은 한약재, 해물 및 한우고기를 함유하는 기능성 된장인 황금된장을 제공한다. 보다 구체적으로, 상기 황금된장은 된장, 한우고기, 해물 (바지락, 멸치, 새우), 한약재 (황금, 강황, 구기자, 노근, 감초), 표고, 마늘가루, 고추씨, 고추가루, 보리코지, 통밀볶음, 다시마 및 가다랑어로 이루어진다. 이때 상기한 한우고기, 해물등의 재료는 건조된 것으로 사용할 수도 있다. In order to achieve the object of the present invention, the present invention provides a golden miso, which is a functional miso containing herbs, seafood and Hanwoo meat. More specifically, the golden miso is miso, Hanwoo meat, seafood (bajirak, anchovy, shrimp), Chinese herbal medicine (golden, turmeric, gojija, old root, licorice), shiitake, garlic powder, red pepper seeds, red pepper powder, barley koji, whole wheat fry , Made of kelp and bonito. At this time, the materials such as Hanwoo meat, seafood can be used as a dried thing.
본 발명의 황금된장의 필수 성분은 된장, 한약재, 한우고기, 해물이며, 한약재에는 황금이 필수적으로 포함되며, 해물에는 바지락, 멸치, 새우 외에도 다른 해물이 포함될 수도 있다. 또한, 황금을 제외한 나머지 한약재는 본 발명의 황금 된장의 효과를 달성하는 한 일부 성분이 변경될 수도 있다. 더더욱, 된장, 한약재, 한우고기, 해물을 제외한 나머지 성분인 표고, 마늘가루, 고추씨, 고추가루, 보리코지, 통밀볶음, 다시마 및 가다랑어는 본 발명의 황금된장의 효과를 달성하는 한 일부 성분이 변경될 수도 있다. 그러나, 황금된장의 가장 바람직한 성분은 된장, 한우고기, 바지락, 멸치, 새우, 황금, 강황, 구기자, 노근, 감초, 표고, 마늘가루, 고추씨, 고추가루, 보리코지, 통밀볶음, 다시마 및 가다랑어이다.Essential ingredients of the gold miso of the present invention is doenjang, medicinal herbs, Hanwoo meat, seafood, medicinal herbs are essential gold, seafood may contain other seafood in addition to clam, anchovy, shrimp. In addition, except for gold, herbal medicines may be changed in some components as long as the effect of the golden miso of the present invention is achieved. Moreover, the other ingredients except shii, garlic powder, red pepper seed, red pepper powder, barley koji, whole wheat fry, kelp and bonito are some ingredients changed as long as they achieve the effect of the golden miso of the present invention. May be However, the most preferred ingredients of golden miso are miso, Korean beef, clam, anchovy, shrimp, golden, turmeric, wolfberry, old root, licorice, shiitake, garlic powder, red pepper seed, red pepper powder, barley koji, whole wheat fry, kelp and bonito. .
본 발명의 황금된장은 된장 100 중량부를 기준으로, 한우고기 2.5~3.5 중량부, 바지락 3.5~4.5 중량부, 멸치 2.5~3.5 중량부, 새우 2.5~3.5 중량부, 황금 0.05~0.15 중량부, 강황 0.3~0.5 중량부, 구기자 1.5~2.5 중량부, 노근 1.5~2.5 중량부, 감초 0.01~0.03 중량부, 표고 1.5~2.5 중량부, 마늘가루 0.4~0.6 중량부, 고추씨 0.4~0.6 중량부, 고추가루 0.5~1.5 중량부, 보리코지 0.5~1.5 중량부, 통밀볶음 0.5~1.5 중량부, 다시마 1.5~2.5 중량부 및 가다랑어 0.5~1.5 중량부로 이루어질 수 있다.The golden miso of the present invention is based on 100 parts by weight of miso, 2.5 to 3.5 parts by weight of Hanwoo, 3.5 to 4.5 parts by weight of clam, 2.5 to 3.5 parts by weight of anchovy, 2.5 to 3.5 parts by weight of shrimp, 0.05 to 0.15 parts by weight of gold, turmeric 0.3 to 0.5 parts by weight, wolfberry 1.5 to 2.5 parts by weight, old root 1.5 to 2.5 parts by weight, licorice 0.01 to 0.03 parts by weight, altitude 1.5 to 2.5 parts by weight, garlic powder 0.4 to 0.6 parts, red pepper seeds 0.4 to 0.6 parts by weight, pepper Powder 0.5-1.5 parts by weight, barley koji 0.5-1.5 parts by weight, whole wheat roast 0.5-1.5 parts by weight, kelp 1.5-2.5 parts by weight and bonito 0.5-1.5 parts by weight.
바람직하게는, 본 발명의 황금된장은 된장 100 중량부를 기준으로, 한우고기 3.0 중량부, 바지락 4.0 중량부, 멸치 3.0 중량부, 새우 3.0 중량부, 황금 0.1 중량부, 강황 0.4 중량부, 구기자 2.0 중량부, 노근 2.0 중량부, 감초 0.02 중량부, 표고 2.0 중량부, 마늘가루 0.5 중량부, 고추씨 0.5 중량부, 고추가루 1.0 중량부, 보리코지 1.0 중량부, 통밀볶음 1.0 중량부, 다시마 2.0 중량부 및 가다랑어 1.0 중량부로 이루어질 수 있다.Preferably, the golden miso of the present invention is based on 100 parts by weight of miso, 3.0 parts by weight of Hanwoo beef, clam 4.0 parts by weight, anchovy 3.0 parts by weight, shrimp 3.0 parts by weight, golden 0.1 parts by weight, turmeric 0.4 parts by weight, wolfberry 2.0 Parts by weight, millet 2.0 parts by weight, licorice 0.02 parts by weight, altitude 2.0 parts by weight, garlic powder 0.5 parts by weight, red pepper seeds 0.5 parts by weight, red pepper powder 1.0 parts by weight, barley koji 1.0 parts by weight, whole wheat roast 1.0 parts by weight, kelp 2.0 parts by weight It may be made of 1.0 parts by weight of bonito and bonito.
상기 황금된장의 성분들의 바람직한 범위들은 본 발명의 황금된장의 효과를 달성하는 한 어느 정도 변경될 수 있다는 것은 당업자가 용이하게 인식할 것이다.It will be readily appreciated by those skilled in the art that the preferred ranges of the components of the golden miso can be changed to some extent as long as the effect of the golden miso of the present invention is achieved.
본 발명의 황금된장의 필수 성분 중의 하나인 된장은 일반적으로 제조되는 방법으로 만들 수 있다. 예를 들면, 하기와 같이 제조할 수 있다.Miso, one of the essential ingredients of the golden miso of the present invention, can be made by a method generally prepared. For example, it can manufacture as follows.
1. 메주를 흐르는 물에 솔로 문질러 씻고 2∼3쪽으로 쪼개 햇볕에 잘 말려 놓는다.1. Rub meju in running water with a brush and split into 2 ~ 3 to dry in the sun.
2. 항아리를 깨끗이 씻어 잘 말린다.2. Wash the jar thoroughly and dry it well.
3. 소금물을 만들어 염도를 17도로 맞추어 놓는다. 염도계가 없으면 계란을 소금물에 동동 띄워 윗부분이 동전만큼 뜨면 된다.3. Make brine and set salinity to 17 degrees. If you don't have a salinity meter, you can float eggs in brine and float the top of the egg.
4. 소금물과 메주의 비율은 간장을 많이 얻으려면 소금물을 많이 붓고, 된장을 맛있게 먹으려면 소금물을 조금 넣으면 된다. 보통 메주와 소금과 물의 비율을 1:1:3의 비율로 한다. 메주콩 한 말이면 소금도 한 말을 준비한다. 3월을 넘기게 되면 소금을 2되 정도 더 넣는다.4. The ratio of brine and meju is to pour a lot of salt water to get soy sauce, and to add a little salt water to eat miso. Usually the ratio of meju to salt and water is 1: 1: 3. One word of soybeans is one word of salt. After March, add two more salt.
5. 소금물을 만드는 것은 메주 만들기 만큼이나 중요하다. 너무 싱겁게 되면 숙성과정이나 제품보관 중에 상할 우려가 있고 너무 짜도 맛이 없게 된다.5. Making brine is as important as making meju. If it is too fresh, there is a risk of spoiling during the aging process or product storage, and it will be tasteless even if it is too salty.
6. 항아리에 메주를 쌓고 소금물을 항아리 가득 붓는다. 수면 위로 나온 메주의 겉면에 소금을 한줌씩 뿌려준다. 그 위에 숯, 대추, 빨간 고추를 넣는다. 소금을 뿌리는 것은 노출된 메주의 표면에 잡균이 붙지 못하도록 하는 것이며, 숯덩이는 잡균을 흡착시키는 작용을 하고, 붉은 고추는 살균을 위한 것이다.6. Stack meju in a jar and pour the jar full of brine. Sprinkle a handful of salt on the surface of Meju over the water. Put charcoal, jujube and red pepper on top of it. Sprinkling salt prevents germs from sticking to the exposed surface of meju, charcoal acts to absorb the germs, and red pepper is used for sterilization.
7. 60 일 정도 숙성시킨 후 메주와 즙액을 체에 받쳐 분리한다. 이 분리된 메주가 된장이다. 이때 삶은 콩이나 메주가루를 첨가하면 맛이 더 좋다.7. After aging for about 60 days, separate the meju and the juice from a sieve. This separated meju is miso. At this time, boiled soybean or meju powder is added to taste better.
8. 항아리 입구를 망사로 씌워 이물질이 들어가지 않게 한 다음 햇볕이 좋은 날에 볕을 쬐면서 숙성시킨다.8. Cover the mouth of the jar with a mesh to prevent foreign substances from entering and then let it ripen under the sun on a sunny day.
9. 햇된장은 60일 정도 지난 후에 먹는데 1년 정도 묵은 된장이 더 깊은 맛이 있다.9. Hated doenjang is eaten after about 60 days, and a year-old miso has a deeper taste.
본 발명의 황금해물된장의 필수 성분인 황금(Scutellariae Radix)에는 baicalein, baicalin, neobaicalein, wogonin, wogonoside, hispidulin 등이 함유되어 있는데, baicalein 및 baicalin 은 항염, 항알레르기 작용이 입증되고 있다. 항미생물작용으로 넓은 항균 스펙트럼을 가지며, 황색포도상구균, 결핵균에 대한 억제작용을 나타낸다. 황금의 열 추출물은 Vibrio parahaemolyticus에 대한 항균 활성이 있으며, 그 저해 농도는 1000ppm에서 가장 높았다. 김치의 유산균 중의 하나인 Leu. mescenteroids에도 항균활성을 보여서 김치의 숙성기간이 연장됨을 확인하였다.Gold ( Scutellariae Radix ), an essential ingredient of the golden seafood doenjang of the present invention, contains baicalein, baicalin, neobaicalein, wogonin, wogonoside, hispidulin, etc., baicalein and baicalin have been demonstrated anti-inflammatory and anti-allergic action. Its antimicrobial effect has broad antibacterial spectrum, and it shows inhibitory activity against Staphylococcus aureus and Mycobacterium tuberculosis. Heat extract of gold has antimicrobial activity against Vibrio parahaemolyticus and its inhibitory concentration was highest at 1000 ppm. Leu , one of the kimchi lactic acid bacteria . The antimicrobial activity of mescenteroids was also shown , and the ripening period of kimchi was extended.
본 발명의 황금된장의 성분 중의 하나인 강황 (Curcuma Longa L., Curcuma Domestica, Curcuma Aromatica)은 품종에 따라 강황이나 울금으로 구별해서 부르기도 하며 일반적으로는 혼용해서 쓴다. 노란색은 커큐미노이트(Curcuminoid)라고 부르는 폴리페놀 색소 화합물로서 강황 100 중량부를 기준으로 0.5∼6.5 중량부 정도가 들어 있다. 주성분은 커큐민(Curcumin)이라는 화합물이다. Turmeric, one of the components of the golden miso of the present invention ( Curcuma Longa L., Curcuma Domestica, Curcuma Aromatica ) is sometimes called turmeric or turmeric, depending on the breed, and is usually used interchangeably. Yellow is a polyphenol pigment compound called curcuminoid and contains about 0.5 to 6.5 parts by weight based on 100 parts by weight of turmeric. The main ingredient is a compound called curcumin.
주성분인 커큐민은 담즙 분비를 촉진시켜서 지방의 소화와 흡수를 돕는다. 커큐민은 체세포와 세포 내 유전자에 손상을 입히기도 하는 활성산소를 없애어 주무로 강력한 항산화작용을 한다. 인도 연구 팀의 보고에 의하면, 커큐민은 혈당을 낮추고 혈전(혈관이 막히는 일)을 억제하는 작용을 하기 때문에 당뇨병을 예방하고 개선하는 데도 도움을 준다고 한다.Curcumin, the main ingredient, promotes bile secretion, which aids in the digestion and absorption of fat. Curcumin removes free radicals, which can damage somatic cells and genes in the cell, making it a powerful antioxidant. According to a report from the Indian research team, curcumin can also help prevent and improve diabetes by lowering blood sugar and inhibiting blood clots.
본 발명의 황금된장의 성분 중의 하나인 구기자(Lycium chinensis Mill.)는 한의학적으로 간, 신경(腎經)에 작용하여 간과 신을 보하며 힘줄과 뼈를 튼튼하게 하며 눈을 밝아지게 한다고 한다. 구기자 엑기스와 베타인은 동물실험에서 항 지간 작용과 간 기능 보호 작용이 있다. 총 콜레스테롤의 증가를 억제하며 혈압과 혈당량을 낮춘다. 또한 구기자의 물 추출물은 항균효과가 있음이 밝혀졌다. Lycium chinensis Mill , one of the components of the golden miso of the present invention is said to act on the liver, nerves (한) to see the liver and god, strengthening tendons and bones and brighten the eyes. Goji berry extract and betaine have anti-interstitial and hepatic function protection in animal experiments. It suppresses the increase in total cholesterol and lowers blood pressure and blood sugar. It was also found that the water extract of goji berry has an antimicrobial effect.
본 발명의 황금된장의 성분 중의 하나인 노근(Phragmites communis Trin.)은 신경세포종 배양실험에서 각종 독성물질에 대한 세포 보호효능이 우수한 것으로 나타났다. 동의보감에 노근은 성질이 차고 맛은 달고 독이 없다고 하였다. 소갈(당뇨)에 주로 사용되어 왔다. Phragmites communis Trin. , One of the components of the golden miso of the present invention, was shown to have excellent cell protective effect against various toxic substances in neurocytoma culture experiments. In his agreement, Nogeun said that he was cold in nature, sweet in taste, and not poisonous. It has been used mainly for beef (diabetes).
본 발명의 황금된장의 성분 중의 하나인 표고버섯( Lentinus edodes )은 향미성분과 약리효과를 가지고 있어 식용 및 약용으로 널리 쓰인다.Shiitake mushroom ( Lentinus edodes ) , one of the components of the golden miso of the present invention , has a flavor component and a pharmacological effect and is widely used for food and medicinal purposes.
본 발명의 황금된장의 성분 중의 하나인 다시마(Laminaria japonica Aresh.)는 alginic acid, laminarine, manitol, 무기염(칼슘, 요드, 코발트, 불소 등), 기타 비타민C, 단백질 등이 함유되어 있다. 체내에서 수분대사를 도와주고 식이섬유가 풍부하다. 성분 중 laminine은 동물실험에서 혈압강하작용을 나타내었다. Kelp ( Laminaria japonica Aresh. ), One of the components of the golden miso of the present invention, contains alginic acid, laminarine, manitol, inorganic salts (calcium, iodine, cobalt, fluorine, etc.), other vitamin C, and protein. It helps metabolize moisture in the body and is rich in dietary fiber. Among the components, laminine showed a blood pressure lowering effect in animal experiments.
본 발명의 황금된장의 성분 중의 하나인 고추( Capsicum frutescens L )의 캡사이신은 소화효소분비를 촉진하여 식욕증진과 소화개선 효과가 있다. cereus균과 고초균에 대하여 항균작용이 있다. 보통 묵은 된장에 건조한 고추를 가하면 잘 변질되지 않고 색과 맛을 증가시킨다.Capsaicin of red pepper ( Capsicum frutescens L ) , one of the components of the golden miso of the present invention, promotes digestive enzyme secretion and has an appetite enhancing and digestive effect. Antibacterial activity against cereus and Bacillus subtilis. Dry peppers, usually added to old miso, do not deteriorate and increase color and taste.
본 발명은 또한, 통상적인 된장의 제조 방법에 있어서,The present invention also in a conventional method for producing miso,
된장 100 중량부를 기준으로, 한우고기 2.5~3.5 중량부, 바지락 3.5~4.5 중량부, 멸치 2.5~3.5 중량부, 새우 2.5~3.5 중량부, 황금 0.05~0.15 중량부, 강황 0.3~0.5 중량부, 구기자 1.5~2.5 중량부, 노근 1.5~2.5 중량부, 감초 0.01~0.03 중 량부, 표고 1.5~2.5 중량부, 마늘가루 0.4~0.6 중량부, 고추씨 0.4~0.6 중량부, 고추가루 0.5~1.5 중량부, 보리코지 0.5~1.5 중량부, 통밀볶음 0.5~1.5 중량부, 다시마 1.5~2.5 중량부 및 가다랑어 0.5~1.5 중량부를 혼합하여 숙성시키는 단계를 포함하는 황금된장의 제조 방법을 제공한다.Based on 100 parts by weight of miso, 2.5-3.5 parts by weight of Korean beef, 3.5-4.5 parts by weight of clam, 2.5-3.5 parts by weight of anchovies, 2.5-3.5 parts by weight of shrimp, 0.05-0.15 parts by weight of gold, 0.3-0.5 parts by weight of turmeric, Wolfberry 1.5 to 2.5 parts by weight, old root 1.5 to 2.5 parts by weight, licorice 0.01 to 0.03 parts by weight, altitude 1.5 to 2.5 parts by weight, garlic powder 0.4 to 0.6 parts by weight, pepper seeds 0.4 to 0.6 parts by weight, pepper powder 0.5 to 1.5 parts by weight It provides a method of producing golden miso, comprising the step of mixing, barley koji 0.5 ~ 1.5 parts by weight, whole wheat roast 0.5 ~ 1.5 parts by weight, kelp 1.5 ~ 2.5 parts by weight and bonito 0.5 ~ 1.5 parts by weight.
본 발명의 황금된장의 제조 방법은 바람직하게는 된장 100 중량부를 기준으로, 한우고기 3.0 중량부, 바지락 4.0 중량부, 멸치 3.0 중량부, 새우 3.0 중량부, 황금 0.1 중량부, 강황 0.4 중량부, 구기자 2.0 중량부, 노근 2.0 중량부, 감초 0.02 중량부, 표고 2.0 중량부, 마늘가루 0.5 중량부, 고추씨 0.5 중량부, 고추가루 1.0 중량부, 보리코지 1.0 중량부, 통밀볶음 1.0 중량부, 다시마 2.0 중량부 및 가다랑어 1.0 중량부를 혼합할 수 있다.The method for producing golden miso of the present invention is preferably based on 100 parts by weight of miso, 3.0 parts by weight of Hanwoo beef, 4.0 parts by weight of clam, 3.0 parts by weight of anchovy, 3.0 parts by weight of shrimp, 0.1 parts by weight of gold, 0.4 parts by weight of turmeric, Wolfberry 2.0 parts by weight, old root 2.0 parts by weight, licorice 0.02 parts by weight, shiitake 2.0 parts by weight, garlic powder 0.5 parts by weight, pepper seeds 0.5 parts by weight, red pepper powder 1.0 parts by weight, barley koji 1.0 parts by weight, whole wheat roast 1.0 parts by weight, kelp 2.0 parts by weight and 1.0 part by weight of bonito may be mixed.
본 발명의 황금된장의 제조 방법은 통상적인 된장의 제조 방법에 따라 수행하되, 상기 기재된 성분들을 혼합하여 제조되며, 상기 황금된장의 성분의 함량은 전술한 바와 같이, 본 발명의 황금된장의 효과를 달성하는 한 어느 정도 변경될 수 있다는 것은 당업자가 용이하게 인식할 것이다.The method of preparing the golden miso of the present invention is carried out according to a conventional method of preparing miso, and is prepared by mixing the components described above, and the content of the golden miso is as described above, the effect of the golden miso of the present invention It will be readily appreciated by those skilled in the art that changes may be made to some extent as long as they are achieved.
본 발명의 황금된장의 제조 방법에 있어서, 다시마와 가다랑어는 하기와 같은 방법으로 액상으로 제조하여 사용할 수 있다. 즉, 다시마는 된장 100 중량부를 기준으로 2 중량부를 취하여 물에 넣어 가열하고, 물이 끓기 시작하면 다시마를 건져낸다. 이후, 다시마액에 가다랑어포를 넣은 후 약한 불에서 끓이고, 끓기 시작하면 불을 끄고 약 10분~20분 후에 가다랑어포를 여과하여 건져낸다. 그리고 가다랑어포를 꺼낸 여과액을 약한 불에서 끓여 농축하여 사용하였다. In the method of producing golden miso of the present invention, kelp and bonito can be prepared and used in the liquid phase in the following manner. In other words, kelp is 2 parts by weight based on 100 parts by weight of soybean paste, put in water and heated, and when the water starts to boil off the kelp. After that, put bonito flakes in kelp solution and boil at low heat, turn off the fire when boiling, and filter out bonito flakes after 10 to 20 minutes. The filtrate from which bonito was removed was used by boiling under a low heat.
본 발명의 황금된장의 제조 방법에 있어서, 한약재는 하기와 같은 방법으로 제조하여 사용할 수 있다. 즉, 된장 100 중량부를 기준으로 노근은 2 중량부, 구기자는 2 중량부, 황금은 0.1 중량부, 강황은 0.4 중량부 및 감초 0.02 중량부를 물에 넣고 약한불에서 30분간 끓인 후 추출하여 여과한다. 그리고 이 여과액을 약한 불에서 끓여 농축하여 사용하였다. In the manufacturing method of the golden miso of the present invention, the herbal medicine can be prepared and used by the following method. That is, based on 100 parts by weight of soybean paste, 2 parts by weight, 2 parts by weight of goji berries, 0.1 parts by weight of gold, 0.4 parts by weight of turmeric, and 0.02 parts of licorice are put in water, boiled for 30 minutes in a low heat, and filtered. The filtrate was boiled over low heat and concentrated.
본 발명은 또한, 상기 황금된장을 원료로 하여 제조되는 된장 가공식품을 제공한다. 본 발명에 따른 황금된장을 포함하는 가공식품은 일반적으로 잘 알려져 있는 된장 가공식품을 제조하는 방법을 이용하여 제조할 수 있다. 바람직하게는 황금 된장을 포함하는 가공식품으로 쌈장이 있으나, 이에 제한되지 않는다.The present invention also provides a miso processed food prepared using the golden miso as a raw material. Processed foods comprising golden miso according to the present invention can be prepared using a method for producing a well-known miso processed food in general. Preferably there is a ssamjang as a processed food containing a golden miso, but is not limited thereto.
이하, 본 발명을 실시예에 의해 상세히 설명한다. Hereinafter, the present invention will be described in detail by way of examples.
단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
실시예 1: 본 발명의 황금된장의 제조Example 1 Preparation of Golden Miso
1. 실험 재료1. Experimental Materials
메주와 된장은 2008년 2월 강진군 신기마을에서 농사지어 수확한 콩으로 만든 메주를 구입하였으며 된장은 2007년 3월에 강진군 신기마을에서 전통적인 방법으로 만들어진 된장을 구입하여 재료로 사용하였다.Meju and Doenjang purchased Meju made from soybeans harvested in Gangjin-gun, Shingi Village, in February 2008. In March 2007, Doojang purchased Doenjang made from traditional methods in Gangjin-gun Shingi Village and used as a material.
소금(신안 소금), 다시마(전남 완도산), 표고(설악산), 황금(정선), 강황(국산), 구기자(국산, 청양), 감초(국산), 노근(중국산) 등은 HMAX에서 구입, 건고추씨(국산 서원농협), 참숯(서원농협), 고춧가루, 가다랑어포, 신선한 바지락, 건새우, 멸치, 한우 , 마늘, 통밀, 보리는 하나로 농협에서 구입하여 사용하였다.Salt (sinan salt), kelp (wando, Jeollanam-do), shiitake (seolsan), golden (jeongseon), turmeric (domestic), goji berry (domestic, cheongyang), licorice (domestic), old root (made in China), etc. are purchased from HMAX, Dried red pepper seeds (domestic Seowon Nonghyup), sesame charcoal (Seowon Nonghyup), red pepper powder, bonito flakes, fresh clam, dried shrimp, anchovy, Korean beef, garlic, whole wheat, barley was purchased from the Agricultural Cooperative.
본 발명에서 강진 된장을 대조구로 이용하였다.In the present invention, the strong miso was used as a control.
2. 기능성 된장 만들기2. Making functional miso
10 차례의 예비실험과 각 1달의 숙성기간을 거친 후에 관능평가를 거친 후 가장 맛이 있다고 평가된 것을 중심으로 맛있는 된장개발의 모델로 정하였다.After 10 preliminary experiments and 1 month of maturation, the sensory evaluation was used as the model of delicious miso development.
(1) 표고가루는 된장 100 중량부를 기준으로 2 중량부를 사용하였다.(1) 2 parts by weight of shiitake powder was used based on 100 parts by weight of soybean paste.
(2) 건조한 고추씨, 고추는 가루 내어 각각 된장 100중량부를 기준으로 0.5중량부 및 1 중량부를 사용하였다. (2) The dried red pepper seeds and red pepper were powdered and 0.5 parts by weight and 1 part by weight based on 100 parts by weight of soybean paste, respectively.
(3) 다시마는 된장 100 중량부를 기준으로 2 중량부에 해당하는 양을 물에 불린 후 약한 불에서 끓이면서 물이 끓기 시작하면 다시마를 건져냄으로써 액상으로 제조하였다. (3) The kelp was prepared in a liquid state by soaking an amount corresponding to 2 parts by weight based on 100 parts by weight of soybean paste in water and then boiling it on a low heat while the water began to boil.
(4) 위의 다시마액에 가다랑어포를 넣어 다시 한 번 약한 불에서 끓이고, 끓기 시작하면 불을 끄고 약 10분 정도 후에 가다랑어포를 여과하여 건져냈다. 가다랑어포가 건져진 남아있는 여과액은 약한 불에서 농축하여 사용하였다.
(5) 바지락은 신선한 것을 시중에서 구입하여 식품 건조기에 항량이 될 때까지 말려서 냄새를 제거하기 위하여 살짝 볶은 후 가루 내어 된장 100 중량부를 기준으로 4 중량부를 사용하였다.(4) Put bonito flakes in the kelp solution above, boil again on low heat, and when boiling starts, turn off the fire and filter out the bonito flakes after about 10 minutes. The remaining filtrate from which bonito flakes were concentrated and used on low heat.
(5) The fresh clams were purchased on the market and dried until light weight in a food dryer, slightly roasted to remove odor, and then 4 parts by weight based on 100 parts by weight of doenjang.
삭제delete
(6) 건조 새우를 약한 불에 볶아서 가루 내어 된장 100 중량부를 기준으로 3 중량부를 사용하였다. (6) Dried shrimps were roasted on a low heat and powdered to use 3 parts by weight based on 100 parts by weight of soybean paste.
(7) 멸치는 국물용 멸치를 사용하여 볶아서 가루 내어 된장 100 중량부를 기준으로 3 중량부를 사용하였다.(7) Anchovy was roasted using anchovy for broth, powdered, and 3 parts by weight based on 100 parts by weight of miso.
(8) 한우는 살코기로 골라서 식품건조기에서 약 하루 동안 항량이 될 때까지 건조하여 볶아서 가루 내어 된장 100 중량부를 기준으로 3 중량부를 사용하였다.(8) Hanwoo was selected as a lean meat, dried until roasted for about one day in a food dryer, roasted, and used for 3 parts by weight based on 100 parts by weight of soybean paste.
(9) 마늘은 신선한 것을 구입하여 얇게 썰어 건조기에서 항량이 될 때까지 건조하여 가루 내어 된장 100 중량부를 기준으로 0.5 중량부를 사용하였다.(9) Garlic was purchased fresh and sliced thinly and dried until dry in a drier, and powdered to 0.5 parts by weight based on 100 parts by weight of miso.
(10) 노근은 된장 100 중량부를 기준으로 2 중량부, 구기자는 2 중량부, 황금은 0.1 중량부, 강황은 0.4 중량부, 감초 1쪽(0.025 중량부)을 각각 무게를 달아서 약재 세척기에서 깨끗이 씻은 후 물에 넣고 약한 불에서 30 분간 끊이고, 이후 추출하여 여과하였다. 이 여과액을 약한 불에서 끓여 농축하여 사용하였다.
(11) 약재를 농축한 액과 다시마와 가다랑어 포를 달여서 농축한 액을 합하여 합이 된장 100 중량부를 기준으로 15 중량부가 되도록 하였다.(10) Weigh the roots of 2 parts by weight based on 100 parts by weight of soybean paste, 2 parts by weight of goji berries, 0.1 parts by weight of gold, 0.4 parts by weight of turmeric, and 1 page of licorice (0.025 parts by weight). After washing, the mixture was put in water, cut off on low heat for 30 minutes, and then extracted and filtered. The filtrate was boiled over low heat and concentrated.
(11) The concentrated solution and the concentrated solution of kelp and bonito were combined to make 15 parts by weight based on 100 parts by weight of soybean paste.
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(12) 보리코지를 만들어 건조하여 가루 내어 된장 100 중량부를 기준으로 1 중량부를 가하였다.(12) Barley koji was made, dried, and ground to 1 part by weight based on 100 parts by weight of soybean paste.
보리코지는 하기와 같이 제조하였다.Barikokoji was prepared as follows.
① 보리를 물에 잘 씻어 2시간 정도 물에 불린다음 찜통에서 쪄서 고두밥을 지었다.① Washed barley well in water and soaked in water for about 2 hours and steamed in steamer to make godu rice.
② 40℃로 식혀서 Aspergillus oryzae(하경발효연구소)를 밥에 묻히어 접종하였다.② After cooling to 40 ℃ Aspergillus oryzae ( Hakyung Fermentation Research Institute) buried in the rice was inoculated.
③ 위의 것을 35℃에서 2일간 배양하여 푸른곰팡이가 다 피었으면 그늘에서 말려 분쇄하여 사용하였다. ③ When the above was incubated at 35 ° C. for 2 days and the blue mold had bloomed, it was dried and crushed in the shade.
(13) 통밀은 볶아서 곱게 가루 내어 된장 100 중량부를 기준으로 1 중량부를 사용하였다.(13) Whole wheat was roasted and finely ground to use 1 part by weight based on 100 parts by weight of soybean paste.
(보리코지와 통밀볶음가루는 단맛과 점도를 증진시키기 위해서 첨가하였다.)(Barley koji and whole wheat roasted powder were added to enhance sweetness and viscosity.)
(14) 탈취효과를 위하여 잘 달군 숯을 위에 얹어 두었다.(14) The charcoal was well placed on top for the deodorizing effect.
3. 황금된장의 조성3. Composition of golden miso
황금된장의 조성은 하기 표 1과 같다.The composition of the gold miso is shown in Table 1 below.
실시예 2: 황금된장의 일반 성분 분석Example 2: General Component Analysis of Golden Miso
된장의 일반 성분 분석은 된장을 곱게 갈아서 취한 후에 수분은 105℃ 상압가열 건조법, 조단백질은 micro-Kjeldahl법, 조지방은 Soxhlet 법에 따라 분석하였다. 회분과 섬유소는 AOAC법으로 하였다.The analysis of the general ingredients of doenjang was performed by grinding the doenjang finely, followed by moisture drying at 105 ° C, atmospheric drying, crude protein for micro-Kjeldahl, and crude fat for Soxhlet. Ash and fiber were made by AOAC method.
강진 전통 된장 (대조구)의 수분함량은 평균 46.4~47.6%의 범위를 나타냈으며. 여기에 해물의 건조된 가루를 넣었을 때는 44.06%, 한우고기의 건조 가루를 첨가하였을 때는 45.5%를 나타냈다. 따라서 대조구에 비해 해물과 한우고기 가루를 첨가한 된장의 수분함량은 감소하였다.The moisture content of Gangjin traditional miso (Daegu) ranged from 46.4 to 47.6% on average. 44.06% of the dried powder of seafood was added and 45.5% of the dried powder of Korean beef. Therefore, the moisture content of doenjang added with seafood and Hanwoo meat powder was lower than that of the control.
강진 전통 된장의 지방 함량은 6.4%이었으며, 여기에 각 해물, 한우고기를 첨가한 경우 지방의 함량은 증가하여 6.6%로 나타났다.The fat content of Gangjin traditional doenjang was 6.4%, and when the seafood and Hanwoo meat were added, the fat content increased to 6.6%.
단백질 함량은 기존의 재래된장의 경우 13.2% 이었으며, 여기에 한우고기, 해물을 모두 첨가한 결과 14.6%로 나타났다.The protein content was 13.2% for conventional Korean doenjang, and 14.6% was added to Korean beef and seafood.
실시예 3: 저장 기간에 따른 황금된장의 염도, pH, 산도 및 점도 변화Example 3: Changes in Salinity, pH, Acidity and Viscosity of Golden Miso with Storage Period
1) 염도 1) Salinity
염도는 된장 5g을 150℃로 연기가 안 나올 때까지 가열하고 500℃로 다시 한 시간 가열 후 증류수로 녹여 500ml로 희석하여 여과하였다. 여과액 10ml를 취하여 2% K2CrO4를 지시약으로 하여 0.02N-AgNO3로 적정하여 그 함량을 계산하였다.Salinity was heated 5 g of doenjang to 150 ℃ until no smoke, heated to 500 ℃ again for one hour, dissolved in distilled water and diluted with 500 ml and filtered. 10 ml of the filtrate was taken, titrated with 0.02N-AgNO 3 using 2% K 2 CrO 4 as an indicator, and the content thereof was calculated.
▶ NaCl(%)= 소비 ml × 5.58 × F/시료량NaCl (%) consumption ml x 5.58 x F / sample volume
염도를 측정한 결과는 하기 표 3과 같이 대조구로 이용된 강진 된장의 염도는 13.72% 이었으며, 해물, 한우고기 및 보리코지를 넣은 본 발명의 황금된장의 염도는 9.65로서 대조구와 비교해 염도가 현저히 낮아졌다. 시간 경과에 따른 염도 변화는 큰 차이는 없었다.As a result of measuring the salinity, the salinity of Gangjin doenjang used as a control was 13.72%, and the salinity of the golden miso of the present invention containing seafood, Hanwoo meat and barley koji was 9.65, which was significantly lower than that of the control. . There was no significant difference in salinity change over time.
2) pH 및 산도 2) pH and acidity
된장 1g을 취하여 여기에 증류수 10ml를 가하여 균질화하고 pH meter로 측정하였다. 된장의 산도는 된장 10g을 10배 희석하여 0.1N NaOH 용액의 소비 ml를 lactic acid (%)로 환산하였다.1 g of doenjang was taken, homogenized by adding 10 ml of distilled water and measured with a pH meter. The acidity of doenjang was diluted 10 times with 10 g of doenjang and converted to lactic acid (%) in 0.1 ml of 0.1N NaOH solution.
Lactic Acid(%) = 0.9 × a × FLactic Acid (%) = 0.9 × a × F
된장의 pH의 변화는 표 3과 같으며, 대조구에 비해 본 발명의 황금된장의 pH는 약간 증가하며, 산도는 감소하는 것으로 나타났다.The pH of doenjang is shown in Table 3, and the pH of the golden miso of the present invention was slightly increased, and the acidity was decreased compared to the control.
3) 점도3) viscosity
된장의 점도는 된장 100g을 취하여 점도계(rookfield DV+)를 이용하여 spdl 07로 회전속도 50rpm으로 cps로 표시하였다. 된장의 점도 측정 결과는 표 3과 같으며, 대조구와 본 발명의 황금된장의 점도는 유사한 것으로 나타났다. 본 발명의 기능성 된장이 해물, 한우고기, 약재 등이 첨가되었음에도 대조구와 비슷한 점도를 유지하는 것은 보리코지의 첨가가 점도 증가의 원인이 된 것으로 사료된다. Viscosity of the miso was taken in 100 g of miso and expressed in cps using spdl 07 at a rotational speed of 50 rpm using a viscometer (rookfield DV +). The results of viscosity measurement of doenjang are shown in Table 3, and the viscosity of the control and the golden miso of the present invention was found to be similar. Even though the functional miso of the present invention is added seafood, Hanwoo meat, medicinal herbs, etc., maintaining the viscosity similar to the control is believed that the addition of barley koji caused the viscosity increase.
염도(%)
Salinity (%)
pH
pH
산도(%)
Acidity (%)
점도(cps)
Viscosity (cps)
실시예 4: 저장 기간에 따른 황금된장의 색 변화Example 4 Change of Color of Golden Miso with Storage Period
된장의 색은 색도계(colorimeter)를 사용하여 밝기를 나타내는 L, 적색-녹색의 a값, 황색-청색을 나타내는 b값을 측정하였다.The color of the doenjang was measured using a colorimeter (L) indicating brightness, a red-green a value, and yellow-blue b value.
된장의 색도를 측정을 위한 기준이 되는 백색판은 L 94.4, a 0.316, b 0.3324로 하였다. The white plate as a standard for measuring the color of miso was L 94.4, a 0.316, and b 0.3324.
측정한 결과를 하기 표 4에 나타내었다.The measurement results are shown in Table 4 below.
L
L
a
a
b
b
△E
△ E
L 값, a 값 및 b 값은 저장 기간이 증가할수록 본 발명의 황금된장이 대조구에 비해 증가하였다.L value, a value and b value of the golden miso of the present invention increased as compared with the control period.
실시예 5: 황금된장의 유리 아미노산 함량Example 5: Free Amino Acid Content of Golden Miso
유리 아미노산의 정량 분석은 auto-OPA법으로 검출하였다. HPLC(1100 Series, Agilent tech, Palo alto, CA, USA)의 분석 조건은 하기 표 5와 같으며, 17종의 아미노산 표준품(Alanine(Ala), arginine(Arg), aspartic acid(Asp acid), glutamic acid (Glu acid), glycine(Gly), histidine(His), leucine(Leu), isoleucine(Lle), lysine(Lys), methionine(Met), phenylalanine(Phe), Asparagine(Asp) serine(Ser), threonine(Thr), tyrosine(Tyr), valine(Val) tryptophan(Try/)과 OPA reagent, Borate buffer (50:50=0.2 M boric acid :0.2 M sodium hydroxide)는 Agilent technologies(Palo alto, CA, USA) 제품을 사용하였다.Quantitative analysis of free amino acids was detected by the auto-OPA method. The analysis conditions of HPLC (1100 Series, Agilent tech, Palo alto, CA, USA) are shown in Table 5 below, 17 amino acid standards (Alanine (Ala), arginine (Arg), aspartic acid (Asp acid), glutamic acid (Glu acid), glycine (Gly), histidine (His), leucine (Leu), isoleucine (Lle), lysine (Lys), methionine (Met), phenylalanine (Phe), Asparagine (Asp) serine (Ser), threonine (Thr), tyrosine (Tyr), valine (Val) tryptophan (Try /) and OPA reagent, Borate buffer (50: 50 = 0.2 M boric acid: 0.2 M sodium hydroxide) are Agilent technologies (Palo alto, CA, USA) ) Was used.
B : ACN: MeOH: Water-45:45:10A: 40 mM Na 2 HPO 4 (pH 7.3)
B: ACN: MeOH: Water-45: 45: 10
숙성 8주 후 재래식 된장과 해물과 한우고기, 약재, 코지를 첨가한 본 발명의 된장의 유리 아마노산을 조사한 결과는 하기 표 6과 같다.After 8 weeks of aging, the results of the investigation of the free amanoic acid of the doenjang of the present invention to which doenjang, seafood and Korean beef, medicinal herbs, and koji were added are shown in Table 6 below.
유리 아미노산의 총량은 재래식 된장이 2205.4mg%로 나타났으며, 황금된장이 2761.2 mg%로 대조구에 비해 높게 나타났다. The total amount of free amino acids was 2205.4 mg% in conventional doenjang and 2761.2 mg% in golden doenjang, higher than the control.
된장에 가장 큰 영향을 미치는 성분인 구수한 맛을 나타내는 Aspartic acid, Glutamic acid는 황금된장이 높았으며, 단맛성분인 glycine, threonine, serine도 역시 대조구에 비해 높게 나타났다.Aspartic acid and Glutamic acid, which had the most influential effects on doenjang, were high in golden miso, and the sweetness glycine, threonine, and serine were also higher than the control.
실시예 6: 황금된장의 중금속 함량Example 6 Heavy Metal Content of Golden Miso
본 발명의 기능성 된장은 해물, 약재 등을 첨가하였으므로 이들에서 검출될 수 있는 중금속이 우려되므로 제품에 대한 중금속 검출 시험을 하였다.Functional miso of the present invention is added to the seafood, medicinal herbs, etc. Since there is a concern for heavy metals that can be detected in these The heavy metal detection test was performed on the product.
고주파 분해법(대한약전 일반시험법), ICP-OES 분석법으로 정량 실험하여 다음과 같은 결과를 얻었다.The following results were obtained by quantitative experiments using the high frequency decomposition method (Korea Pharmacopoeia General Test Method), ICP-OES method.
검량선 작성- 약 10ppm의 표준용액(multi-standard)을 5% 질산으로 약 0.1ppm, 0.5ppm, 1ppm으로 희석하여 제조하였다 (크롬은 0.025ppm, 0.05ppm, 0.3ppm을 사용).Calibration curve preparation—Prepared by diluting about 10ppm of multi-standard solution to about 0.1ppm, 0.5ppm, 1ppm with 5% nitric acid (0.025ppm, 0.05ppm, 0.3ppm chromium).
분석 파장은 카드뮴 214.439nm, 납 220.353nm, 비소 188.980nm, 구리 324.754nm, 크롬 205.6nm으로 하였다.Analysis wavelengths were set to cadmium 214.439 nm, lead 220.353 nm, arsenic 188.980 nm, copper 324.754 nm, and chromium 205.6 nm.
미만Detection limit
under
미만Detection limit
under
미만Detection limit
under
미만Detection limit
under
미만Detection limit
under
- ND: Not detectedND: Not detected
기존의 전통 된장에서는 중금속 중에서 유해중금속인 카드뮴, 납, 크롬, 수은은 검출 한계 미만이었으며, 구리의 양은 2.16mg/kg이 검출되었다.In the existing traditional doenjang, harmful heavy metals such as cadmium, lead, chromium and mercury were below the detection limit, and the amount of copper was 2.16 mg / kg.
기존의 전통 된장에 맛의 증대를 위하여 해물, 한우고기 등을 첨가한 경우 유해 중금속인 카드뮴, 납, 수은, 크롬 등은 검출되지 않았으며, 구리의 경우 2.09mg/kg이 검출되었고, 비소의 경우는 0.67mg/kg이 검출되었으나, 본 제품의 비소 함량은 허용치 이하이다. When seafood, Hanwoo meat, etc. were added to enhance the taste of the existing traditional doenjang, no harmful heavy metals such as cadmium, lead, mercury, and chromium were detected. In copper, 2.09mg / kg was detected. 0.67mg / kg was detected, but the arsenic content of this product is below the acceptable level.
구리의 식품 중 허용량은 50mg/kg이므로 본 제품의 구리의 검출양은 허용량 이하이다.Since the allowable amount of copper in food is 50mg / kg, the detected amount of copper in this product is less than the allowable amount.
일반 식품의 비소 허용량(고체, 조미, 수산식품의 허용량)은 1.5mg/kg(1.5ppm)이하이며, 일반적으로 수산식품이나 일반 고체 식품에는 토양이나 수질의 영향으로 비소가 함유되어 있다. 유기비소는 체내에서 신장을 통하여 빠르게 배설되어 축적되지 않으며, 대부분의 효소작용을 저해하지 않는다. 비소는 식품에 따라 정상적인 구성성분으로 존재하고 있다.Arsenic content of solid food (solid, seasoned, fish food) is 1.5mg / kg (1.5ppm) or less, and generally, arsenic is contained in seafood or general solid food due to soil or water quality. Organoarsenic is not excreted and accumulated rapidly through the kidneys in the body, and does not inhibit most enzymatic actions. Arsenic exists as a normal component in some foods.
실시예 7: 황금된장의 혈전 용해 작용과 항산화 활성Example 7: Thrombolytic Activity and Antioxidant Activity of Golden Miso
각 된장의 샘플은 냉동 건조하여 100mesh로 분쇄하였고 열수로 3회 추출하여 그 액이 30% 농도가 되도록 하였다.Samples of each doenjang were lyophilized, pulverized to 100mesh, and extracted three times with hot water to make the
감초, 노근, 강황, 황금, 구기자 등 각 약재는 각각 분말로 한후 30g을 열수로 3회 추출하여 여과하였다. 이 여액이 전체 100 ml가 되도록 water bath 상에서 농축하여 그 중에서 2ml를 취하였다.Licorice, old root, turmeric, golden, goji medicinal herbs were each powdered and then 30g extracted with hot water three times and filtered. The filtrate was concentrated on a water bath to give a total of 100 ml and 2 ml was taken therein.
항혈전능으로서 혈소판 응집억제 효과는 Aggregometer(Chronolog, model No. 490, Harvertown, PA, USA)를 사용하여 측정하였다 (Born, et al, 1963, J Physiol. 168, 178-195). 혈전용해 활성은 Astrup 등(Astrup et al, 1952, Archs. Biochem Biophysics. 40, 346-350)의 방법을 이용하여 측정하였다.Platelet aggregation inhibition effect as antithrombotic activity was measured using an Aggregometer (Chronolog, model No. 490, Harvertown, PA, USA) (Born, et al, 1963, J Physiol. 168, 178-195). Thrombolytic activity was measured using the method of Astrup et al. (Astrup et al, 1952, Archs. Biochem Biophysics. 40, 346-350).
항산화활성은 DPPH(1,1-diphenyl-2-picrylhydrazyl)에 의한 전자공여능(electron donating ability, EDA)을 Bios 등의 방법 (Bios M. S. 1958, Nature, 26, 1194-1204)에 따라 측정하였다.Antioxidant activity was measured by electron donating ability (EDA) by DPPH (1,1-diphenyl-2-picrylhydrazyl) according to Bios et al. (Bios M. S. 1958, Nature, 26, 1194-1204).
측정 결과를 하기 표 8에 나타내었다.The measurement results are shown in Table 8 below.
(%)Platelet aggregation inhibitory activity
(%)
(plasmin unit)Thrombolytic activity
(plasmin unit)
(EDA%)Antioxidant activity
(EDA%)
혈소판 응집억제 활성이 대조구의 경우 11.1%이며 된장에 약재를 첨가한 경우 25.39%로 혈소판 응집억제 활성이 2배 이상 증가하였고, 혈전용해 활성은 대조구가 0.9 unit, 한약재를 첨가한 된장이 1.0 unit로 약간 증가함을 알 수 있었다. 따라서, 된장에 약재를 첨가하였을 때 혈전용해 활성보다는 혈전 예방효과가 크다고 사료된다.Platelet aggregation inhibitory activity was 11.1% in the control and 25.39% in the doenjang added to the doenjang platelet aggregation inhibitory activity more than doubled, the thrombolytic activity was 0.9 unit in the control and 1.0 unit in the doenjang added with herbs It was found to increase slightly. Therefore, it is thought that the antithrombotic effect is greater than the thrombolytic activity when medicinal herbs are added to doenjang.
항산화활성의 결과는 각 약재의 경우 48.6에서 63.6의 범위를 나타내고 있으며, 각 약재를 된장에 첨가한 경우 78.6에서 82.95로 대조구인 된장의 항산화활성인 77.7 보다 항산화활성은 상승한 것으로 나타났다.The results of antioxidant activity ranged from 48.6 to 63.6 for each medicinal herb, and the antioxidative activity increased from 78.6 to 82.95 when the medicinal herb was added to doenjang.
실시예 8: 황금된장의 미생물에 대한 항균작용 시험Example 8 Antimicrobial Activity Test of Microorganisms of Golden Miso
황금추출물의 조제는 건조시킨 황금을 분쇄한 다음, 황금과 증류수를 1:5의 비율로 넣고 100℃ 항온수조에서 5시간 동안 추출하여 여과지로 여과한 후, 여과액을 회전 진공 증발기로 최초량의 약 1/10 부피로 농축한 후, 동결 건조하여 황금추출물을 얻었다.Preparation of golden extract was pulverized dried golden gold, golden and distilled water in a ratio of 1: 5, extracted in a constant temperature water bath at 100 ℃ for 5 hours, filtered through a filter paper, and the filtrate was first rotated in a rotary vacuum evaporator. After concentration to about 1/10 volume, and freeze-dried to obtain a golden extract.
황금추출물의 항균력 시험은 디스크 확산법(disk diffusion method)를 이용하였다. 공시균주인 Bacillus cereus ATCC 14579(이하, B. cereus), Bacillus subtilis ATCC 6632(이하, B. subtilis), Escherichia coli ATCC 25922(이하, E. coli), Staphylococcus aureus(이하, S. aureus)를 10ml Triptic Soy broth에 접종하고 37℃에서 24시간 배양한 후 유리봉을 사용하여 Muller Hinton agar 위에 고루 도말시켰다. 황금 추출물의 고형물의 농도를 10mg/ml, 20mg/ml, 40mg/ml, 50mg/ml의 각 단계별로 조절한 후 추출물 용액에 침치, 포화시킨 멸균된 6mm fitter disk를 Muller Hinton agar plate에 놓고 37℃에서 24시간 배양시킨 후 disk 주위의 clear zone의 직경을 측정하여 항균력을 시험하였다.The antimicrobial activity of the gold extract was determined by the disk diffusion method. 10 ml of Bacillus cereus ATCC 14579 (hereinafter B. cereus ), Bacillus subtilis ATCC 6632 (hereinafter B. subtilis ), Escherichia coli ATCC 25922 (hereafter E. coli ), Staphylococcus aureus (hereafter S. aureus ) Inoculated to Triptic Soy broth, incubated at 37 ° C. for 24 hours, and evenly spread on Muller Hinton agar using a glass rod. After adjusting the concentration of the solid extract of gold extract at 10mg / ml, 20mg / ml, 40mg / ml, 50mg / ml, the sterilized 6mm fitter disk was immersed in the extract solution and saturated in Muller Hinton agar plate at 37 ℃. After 24 hours of incubation, the antimicrobial activity was tested by measuring the diameter of the clear zone around the disk.
공시균주인 B. cereus, S. aureus, E. coli 와 B. subtilis 균주를 균일하게 도말한 Muller Hinton agar plate에 농도를 달리한 용액에 침지한 fitter disk를 일정한 간격으로 놓은 후 37℃에서 24시간 배양시킨 결과는 도 1과 같다.Muller Hinton agar plates, which were uniformly coated with the strains B. cereus, S. aureus, E. coli and B. subtilis, were placed at regular intervals on a fitter disk immersed in a solution of varying concentration at 24 ° C for 24 hours. The result of the culture is shown in FIG. 1.
황금추출물 20mg/ml 이상의 농도로 처리한 fitter disk 주위에 B. cereus, S. aureus, B. subtilis에서는 10mm 이상의 clear zone을 형성하여 강한 항균활성을 나타내었으며, 된장에 황금추출물을 첨가시에도 항균활성을 유지하였다. B. cereus, S. aureus, and B. subtilis formed a clear zone of 10 mm or more around the fitter disk treated with a concentration of 20mg / ml or more of gold extract and showed strong antimicrobial activity. Was maintained.
특히 S. aureus 에서는 다른 균주에 비해 20mg/ml 농도 이상에서 매우 높은 항균활성을 보여 주었다. 그러나 E. coli 에서는 황금추출물 50mg/ml의 농도에서도 clear zone을 형성하지 않았다.In particular, S. aureus showed very high antimicrobial activity at 20mg / ml concentration. However, E. coli did not form a clear zone at the concentration of 50 mg / ml of gold extract.
실시예 9: 황금된장의 저장 기간 중 미생물 총균수 변화Example 9 Change of Total Microbial Counts during Storage of Golden Miso
미생물 균수의 측정은 된장 시료 10g에 멸균 증류수 90ml을 첨가하고 상온에서 2시간 진탕한 후, 시료를 단계별로 희석하여 평판배지에서 배양하였다. 총 균수의 측정은 영양한천배지(Nutrient agar plate)를 이용하여 30℃에서 2일, 효모수의 측정은 YPD agar plate(yeast extract 0.5%, peptone 1.0%, dextrose 1.0%, agar 1.5%)를 이용하여 30℃에서 2일, 유산균의 측정은 Lactobacillus MRS agar plate를 이용하여 37℃에서 2일 배양한 후에 생육하는 colony 수를 계수하였다.The microbial bacterial count was added to 10 g of soybean paste sample and 90 ml of sterile distilled water was shaken at room temperature for 2 hours, and the samples were diluted in stages and cultured in a plate medium. The total bacterial count was measured using a nutritic agar plate at 30 ° C for 2 days, and the yeast water was measured using a YPD agar plate (yeast extract 0.5%, peptone 1.0%, dextrose 1.0%, agar 1.5%). For 2 days at 30 ℃, the measurement of the lactic acid bacteria was counted the number of colony growing after incubation for 2 days at 37 ℃ using Lactobacillus MRS agar plate.
그 결과를 하기 표 9 및 도 2에 나타내었다.The results are shown in Table 9 and FIG. 2.
도 1은 본 발명의 황금된장의 항균 효과를 나타내는 그림이다.1 is a view showing the antimicrobial effect of the golden miso of the present invention.
1. Soybean paste extract; 2. Soybean paste extract +Scutellariae Radix extract(10mg/ml); 3. 50mg/ml; 4. 40mg/ml; 5. 20mg/ml; 6. 10mg/mlSoybean paste extract; 2. Soybean paste extract + Scutellariae Radix extract (10 mg / ml); 3. 50 mg / ml; 4. 40 mg / ml; 5. 20 mg / ml; 6. 10mg / ml
도 2는 본 발명의 황금된장의 발효 과정 중 총균수, 젖산균, 효모의 변화를 나타내는 그래프이다.Figure 2 is a graph showing the change in the total number of bacteria, lactic acid bacteria, yeast during fermentation process of the golden miso of the present invention.
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| KR101342262B1 (en) | 2013-07-17 | 2013-12-16 | 김종현 | Golden bean paste and its manufacturing method |
| KR102339269B1 (en) | 2021-08-03 | 2021-12-14 | 주상중 | Low salted soybean paste and manufacturing method of the same |
| KR20230036432A (en) | 2021-09-07 | 2023-03-14 | 메주익는마을 영농조합법인 | Soybean paste using adenophora triphylla and manufacturing method of the same |
| KR20230036424A (en) | 2021-09-07 | 2023-03-14 | 메주익는마을 영농조합법인 | Soybean paste using eclipta prostrata and manufacturing method of the same |
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| KR101459544B1 (en) * | 2013-07-02 | 2014-11-07 | 농업회사법인 (주) 소이빌리지 | Composition for Colored Soybean Paste Sauce with Unique Flavor and Manufacturing Method Thereof |
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| KR20230036432A (en) | 2021-09-07 | 2023-03-14 | 메주익는마을 영농조합법인 | Soybean paste using adenophora triphylla and manufacturing method of the same |
| KR20230036424A (en) | 2021-09-07 | 2023-03-14 | 메주익는마을 영농조합법인 | Soybean paste using eclipta prostrata and manufacturing method of the same |
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