KR101241841B1 - Soybean paste having dioscorea japonica and manufacturing method for the same - Google Patents
Soybean paste having dioscorea japonica and manufacturing method for the same Download PDFInfo
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- KR101241841B1 KR101241841B1 KR1020100128457A KR20100128457A KR101241841B1 KR 101241841 B1 KR101241841 B1 KR 101241841B1 KR 1020100128457 A KR1020100128457 A KR 1020100128457A KR 20100128457 A KR20100128457 A KR 20100128457A KR 101241841 B1 KR101241841 B1 KR 101241841B1
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- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- 235000005251 Dioscorea japonica Nutrition 0.000 title 1
- 240000008955 Dioscorea japonica Species 0.000 title 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- 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
Abstract
마 함유 된장 및 그 제조방법이 제공된다.
본 발명의 일 실시예에서 마 함유 된장으로, 상기 마는 분말 형태로서 상기 된장의 콩 무게에 대하여 2 내지 4 중량%로 함유된 것을 특징으로 하는 마 함유 된장이 제공되며, 본 발명에 따른 마 함유 된장 및 그 제조방법은 분말마 또는 증자마를 선택적으로 된장에 혼합하여, 숙성시킨다. 이를 통하여 된장 형태로서 마를 일반 소비자가 용이하게 섭취할 수 있고, 특히 숙성 과정 중 마가 가지는 우수한 효과가 극대화될 수 있다. Hemp miso and a method for producing the same are provided.
In one embodiment of the present invention, hemp-containing miso, hemp is provided in a powder form of hemp-containing miso, characterized in that contained in 2 to 4% by weight relative to the weight of the bean of the miso, hemp-containing miso according to the present invention And the production method is mixed with powdered horse or steamed horse selectively in miso, and aged. This can be easily ingested by the general consumer in the form of miso form, in particular can be maximized the excellent effect of the horse during the ripening process.
Description
본 발명은 마 함유 된장 및 그 제조방법에 관한 것으로, 보다 상세하게는 마의 낮은 상품성을 제고시킬 수 있으며, 마가 가지는 유리한 효과를 극대화시킬 수 있는, 일반 소비자가 용이하게 마를 섭취할 수 있는 마 함유 된장 및 그 제조방법에 관한 것이다. The present invention relates to hemp-containing miso and a method for manufacturing the same, more specifically, can improve the low marketability of the hemp, can maximize the beneficial effect of the hemp, hemp-containing miso that can be easily consumed by the general consumer And to a method for producing the same.
마는 마과에 속하는 다년생 덩굴식물으로서, 중국이 원산지이며 한국, 중국, 일본 대만 등지에 분포하며 예로부터 강장식품으로 널리 알려져 왔다. 한방의 고전에는 마가 기운을 돋워 주며 근육을 성장시키고 귀와 눈을 밝게 해주는 것으로 기록되어 있다.Hemp is a perennial vine plant belonging to the family, and is native to China and distributed in Korea, China, Japan, Taiwan, etc. and has been widely known as a tonic food since ancient times. In the traditional Chinese medicine, the horse is energized, it grows muscles and brightens ears and eyes.
마는 전분이 주성분으로 15∼20％ 들어있고, 단백질에는 아르기닌, 히스티딘, 라이신, 트립토판, 페닐알라닌, 티로신, 시스틴, 메치오닌, 트레오닌 등의 아미노산이 들어 있어 매우 우수한 편이며, 당단백질로서 뮤신은 예부터 한방에서 산약이라 불리며 자양강장제로 이용되어 왔고, 미네랄로서는 칼륨, 나트륨, 칼슘, 마그네슘 등이 들어있는 알칼리성 식품이다. 그 밖에도 아밀라제, 폴리페놀라제, 산화효소, 요소분해효소, 카탈라제 등의 효소가 많아 소화작용을 돕는 효능이 있다.Hemp starch contains 15 to 20% of its main ingredient, and its protein contains amino acids such as arginine, histidine, lysine, tryptophan, phenylalanine, tyrosine, cystine, methionine, and threonine. It is called as an acid medicine and has been used as a nourishing tonic, and minerals are alkaline foods containing potassium, sodium, calcium and magnesium. In addition, there are many enzymes such as amylase, polyphenolase, oxidase, urease, and catalase, which are effective in helping digestion.
이러한 마는 최근 익산 지역을 중심으로 한 서동마와 정읍의 둥근마가 특유의 단맛과 영양성분으로 소비자에게 널리 알려지고 있다. 그러나 마의 우수한 효과를 바탕으로 한 소비 추세에 비해 마의 가공 방법 이 다양하지 못해, 국산 농산물의 경쟁력의 제고가 요구되고 있는 시점에서의 마 가공 제품의 개발은 매우 절실한 것으로 여겨진다.These villages have been widely known to consumers for their unique sweetness and nutritional properties. However, compared to the consumption trends based on the excellent effects of horses, the processing method of horses is not diverse. Therefore, development of horse products is considered very urgent when the competitiveness of domestic agricultural products is required.
이러한 시도로 생마를 된장에 혼합시킨 형태의 기술이 개시되나, 마의 성분 효과를 극대화시키면서, 가공성, 섭취용이성이 우수한 마 응용 제품의 개발은 여전히 필요한 상황이다.This attempt discloses a technology in which raw horses are mixed with soybean paste, but it is still necessary to develop a hemp application product having excellent processability and ease of consumption while maximizing the ingredient effect of hemp.
따라서, 본 발명이 해결하고자 하는 과제는 마를 이용한 새로운 가공식품으로 마 함유 된장 및 그 제조방법을 제공하는 것이다. Therefore, the problem to be solved by the present invention is to provide a hemp-containing miso and its manufacturing method as a new processed food using hemp.
상기 과제를 해결하기 위하여, 본 발명은 마 함유 된장으로, 상기 마는 분말 형태로서 상기 된장의 콩 무게에 대하여 2 내지 4 중량%로 함유된 것을 특징으로 하는 마 함유 된장을 제공한다. In order to solve the above problems, the present invention provides hemp-containing miso, hemp-containing miso, characterized in that the hemp is contained in a powder form of 2 to 4% by weight relative to the weight of the bean.
본 발명의 일 실시예에서 상기 마는 콩 무게의 3 중량%로 함유된다. In one embodiment of the present invention, the hemp is contained in 3% by weight of the beans.
본 발명의 일 실시예에서는 상기 마는 증자된 형태로서 상기 된장의 콩 무게에 대하여 8 내지 12 중량%로 함유되며, 또 다른 일 실시예에서 상기 마는 콩 무게의 10 중량%로 함유된다. In one embodiment of the present invention, the hemp is contained in 8 to 12% by weight based on the weight of the soybean paste in the increased form, in another embodiment the hemp is contained in 10% by weight of the weight of the bean.
상기 또 다른 과제를 해결하기 위하여, 본 발명은 마 함유 된장의 제조방법으로, 상기 방법은 콩 메주, 소금, 물과 마를 혼합하여 혼합 재료를 제조하는 단계; 및In order to solve the above another problem, the present invention is a method for producing hemp-containing miso, the method comprises the steps of preparing a mixed material by mixing soybean meju, salt, water and hemp; And
상기 혼합 재료를 숙성시키는 단계를 포함하며, 여기에서 마는 분말 형태 또는 증자 과정을 거친 마 형태인 것을 특징으로 하는 마 함유 된장의 제조방법을 제공한다. Comprising the step of aging the mixed material, it provides a method of producing hemp miso characterized in that the hemp form of powder or a hemp form through a process of steaming.
본 발명의 일 실시예에서 상기 분말형태의 마는 상기 콩 메주 무게의 3 중량%로 혼합된다. In one embodiment of the invention the powdered hemp is mixed with 3% by weight of the soybean meju weight.
본 발명의 일 실시예에서 상기 증자과정을 거친 마는 상기 콩 메주 무게의 10 중량%로 혼합되며, 상기 콩 메주는 2kg, 소금은 0.5kg, 물은 1.6L이다.In one embodiment of the present invention, the hemp through the steaming process is mixed with 10% by weight of the weight of the soybean meju, the soybean meju is 2kg, salt is 0.5kg, water is 1.6L.
본 발명에 따른 마 함유 된장 및 그 제조방법은 분말마 또는 증자마를 선택적으로 된장에 혼합하여, 숙성시킨다. 이를 통하여 된장 형태로서 마를 일반 소비자가 용이하게 섭취할 수 있고, 특히 숙성 과정 중 마가 가지는 우수한 효과가 극대화될 수 있다. Hemp-containing miso according to the present invention and a method for producing the same are mixed with powdered horse or steamed horse selectively in soybean paste and matured. This can be easily ingested by the general consumer in the form of miso form, in particular can be maximized the excellent effect of the horse during the ripening process.
도 1은 본 발명의 일 실시예에 따른 분말마의 사진이다.
도 2는 본 발명의 일 실시예에서 제조된 마 된장의 사진이다.
도 3은 본 발명의 일 실시예에 따른 증자마의 사진이다.1 is a photograph of a powder hemp according to an embodiment of the present invention.
Figure 2 is a photograph of hemp miso prepared in one embodiment of the present invention.
Figure 3 is a photograph of the cooker horse according to an embodiment of the present invention.
이하 바람직한 실시예 및 도면을 이용하여 본 발명을 상세히 설명한다. 하지만, 다음에 소개되는 실시예들은 당업자에게 본 발명의 사상이 충분히 전달될 수 있도록 하기 위해 예로서 제공 되는 것이다. Hereinafter, the present invention will be described in detail with reference to preferred embodiments and drawings. However, the following embodiments are provided as examples to ensure that the spirit of the present invention to those skilled in the art will fully convey.
본 발명은 마가 단순히 분말이나, 액상으로만 섭취되는 문제를 해결함과 동시에, 마의 우수한 특성을 그대로 유지할 수 있는 가공식품의 형태로 된장을 제안한다. 특히 된장 제조 시 반드시 거치게 되는 숙성 과정에서 마의 우수한 성분, DHEA, Dioscin 등의 활성 성분의 양이 극대화될 수 있다. The present invention proposes doenjang in the form of processed foods that can maintain the excellent properties of the hemp while at the same time solve the problem that hemp is simply ingested in powder or liquid. In particular, the amount of active ingredients such as DHEA, Dioscin, etc. can be maximized during the aging process, which must pass through the production of doenjang.
본 발명의 실시예에 따르면 된장에 함유되는 마는 2 종류로서, 하나는 분말형의 마(이하, 분말마)이며, 또 하나는 증자공정을 거친 마(이하 증자 마)이다. 본 발명자는 분말 마의 경우 된장의 콩 무게의 2 내지 4중량%로, 보다 바람직하게는 3중량%로 함유되는 경우, DHEA 등의 활성 성분량이 최대가 되고, 또한 찌개로 섭취시 가장 우수한 맛을 나타내었다. 또한 증자 마의 경우 8 내지 12중량% 보다 바람직하게는 10중량% 수준으로 된장에 함유시킨 경우, Dioscin 등의 성분 함량이 증가하는 결과를 얻었다. According to an embodiment of the present invention, there are two kinds of hemps contained in doenjang, one of which is a powder type horse (hereinafter referred to as powder horse), and the other is a horse which has undergone a process of increasing steam (hereinafter referred to as steam horse). In the case of powdered hemp, 2 to 4% by weight of soybeans in bean paste, and more preferably 3% by weight, the amount of active ingredient such as DHEA is maximized, and it shows the best taste when ingested with stew. It was. In addition, in the case of cooked hemp, more preferably from 8 to 12% by weight, more preferably 10% by weight, the content of Dioscin and the like was increased.
이하 실험예를 통하여 본 발명을 보다 상세히 설명한다.
The present invention will be described in more detail with reference to the following experimental examples.
실시예Example 1 One
마 함유 된장 제조Hemp miso
실시예Example 1-1 1-1
먼저 생콩을 깨끗이 세척한 후 물기를 제거하여 찜솥에 쪄낸 후 방냉하였다. 이후 된장제조가 가능하도록 적당한 크기로 콩을 으깨었는데, 이후, 소금, 물 등을 첨가하여 된장 원료를 제조하였는데, 이때 된장 원료의 배합비는 콩 메주 2kg, 소금 0.5kg, 물 1.6L이었으며, 콩 메주의 무게에 대하여 분말 마를 3, 5, 7, 9 중량%로 첨가하였다. 여기에서 분말마는 마를 건조시킨 후 분쇄한 가루를 사용하였다(도 1 참조). 이후 분말마가 함유된 혼합재료를 골고루 섞은 후 숙성용기에 넣고 밀봉, 보관하여 된장을 제조하였다. 도 2는 본 실시예에서 제조된 마 된장의 사진이다.
First, the raw beans were washed thoroughly, then drained and steamed in a steamer and allowed to cool. Since the bean was crushed to a suitable size to make a doenjang, after that, salt, water, etc. was added to prepare the doenjang raw materials, the mixing ratio of the doenjang raw materials were soybean meju 2kg, salt 0.5kg, water 1.6L, soybean meju Powder hemp was added in 3, 5, 7, 9% by weight based on the weight of. Here, the powdered horse was dried powder and then ground powder (see Fig. 1). After mixing the mixed material containing powder hemp evenly, put into a aging container, sealed, stored soybean paste was prepared. 2 is a photograph of hemp miso prepared in the present embodiment.
실시예Example 1-2 1-2
증자마를 콩 무게의 10중량%로 사용한 것을 제외하고는 실시예 1-1과 동일한 방식으로 된장을 제조하였다. 이때 증자마로 마 껍질을 제거한 후 깨끗이 세척하여 찜솥에 넣고 찐 것을 사용하였으며, 증자마 역시 콩과 같이 분쇄하여 혼합하기 좋은 형태로 만들었다(도 3 참조). Doenjang was prepared in the same manner as in Example 1-1, except that 10% by weight of the cooked horse was used. At this time, after removing the hemp skin with steamed horse, washed cleanly put into a steamer and steamed, using the steamed horse was also crushed and mixed with beans to make a good form (see Figure 3).
비교예Comparative example 1 One
마를 첨가하지 않은 된장을 실시예 1-1과 동일한 방식을 제조하였다. Miso without hemp was prepared in the same manner as in Example 1-1.
비교예Comparative example 2 2
생마(된장 콩 무게의 10중량%, 도 4 참조)를 첨가한 마 된장을 실시예 1-1과 동일한 방식으로 제조하였다.
Horse miso with the addition of raw horse (10% by weight of soybean bean weight, see FIG. 4) was prepared in the same manner as in Example 1-1.
실험예Experimental Example 1 One
마 된장의 성분 분석Ingredient Analysis of Hemp Miso
DHEA(Dehydroepiandrosterone), 디오스신(Dioscin) 및 디오스게닌(Diosgenin) 성분에 대한 분석을 실시하였고, 그 결과는 하기 표 1과 같다.DHEA (Dehydroepiandrosterone), Dioscin (Dioscin) and Diosgenin (Diosgenin) components were analyzed for the results, the results are shown in Table 1 below.
상기 결과를 참조하면, 분말마를 3중량%(콩 무게 대비)로 첨가하였을 때, DHEA(Dehydroepiandrosterone), 디오스신 및 디오스게닌의 활성 성분이 최대가 되는 것을 알 수 있다. 이후 분말마를 보다 많이 첨가함에 따라 오히려 활성 성분이 줄어드는 것을 알 수 있다. Referring to the above results, it can be seen that the active ingredient of DHEA (Dehydroepiandrosterone), dioscin and diosgenin is maximized when the powder hemp is added at 3% by weight (based on soybean weight). After that, as more powder is added, it can be seen that the active ingredient decreases.
상기 결과를 참조하면, 생마에 비하여 분말마나 증자마를 첨가함에 따라 활성성분이 증가하는 것을 알 수 있다. 또한, 마를 첨가하지 않은 된장에 비하여 분말마를 3중량% 첨가함에 따라 된장의 모든 활성 성분이 증가하며, 이는 생마를 더 과량으로 첨가한 경우나, 분말마의 함량이 증가하는 경우에 비해서도 매우 특이한 효과이다. 따라서, 분말마를 3중량%만으로 첨가하여, 마의 효과를 극대화시키고, 아울러 마의 사용량을 최소화할 수 있다.
Referring to the results, it can be seen that the active ingredient increases with the addition of powder or steamed horses compared to raw horses. In addition, all the active ingredients of doenjang increase with the addition of 3% by weight of powdered hemp compared to the doenjang without adding hemp, which is a very specific effect even when the amount of raw horse is added in excess or the content of powdered hemp is increased. . Therefore, by adding only 3% by weight of powder hemp, it is possible to maximize the effect of the hemp, and minimize the amount of hemp used.
실험예Experimental Example 2 2
마 된장의 관능검사Sensory test of hemp miso
된장 및 제조된 된장으로부터 찌개를 요리하여 이에 대한 관능검사를 수행하였다. 하기 표 2는 관능검사 결과이다.The stew was cooked from doenjang and the prepared doenjang and sensory evaluation was performed. Table 2 shows the sensory test results.
* 5점척도법 : 매우 나쁘다(1) ～ 매우 좋다(5)
* 5-point scale method: very bad (1) ～ very good (5)
상기 결과를 참조하면 맛이나 기호도 면에서 분말마를 첨가하였을 때 좋은 결과를 얻었으며, 된장찌개를 끓였을 경우는 향, 맛 기호도면에서 분말마 > 증자마 순으로 높았다는 것을 알 수 있다.
Referring to the results, it was found that when powdered horse was added in terms of taste or taste, good results were obtained.
실험예Experimental Example 3 3
마 분말 첨가 된장 숙성 기간 중 Hemp powder added miso during aging 색도변화Chromaticity change
아래 표 3은 마 분말 첨가 된장 숙성 기간 중 색도변화의 측정 결과이다. Table 3 below shows the measurement results of chromaticity change during the fermentation of doenjang-added doenjang.
(%)Addition amount
(%)
아래 표 4는 생마를 첨가한 된장의 숙성 기간 중 색도변화이다. 이때 된장의 배합비는 콩알메주 2kg, 소금 0.5kg, 물 1.6L이었으며, 생마는 콩 무게 비율로 첨가하였다. Table 4 below is the change in chromaticity during fermentation of doenjang added with raw horse. At this time, the mixing ratio of soybean paste was 2kg soybean meju, 0.5kg salt, 1.6L water, and the raw horse was added in the weight ratio of soybean.
(%)Addition amount
(%)
아래 표 5는 증자마를 첨가한 마 된장의 숙성 기간 중 색도변화이다.Table 5 below shows the change in chromaticity during fermentation of Doenjang added with steamed horse.
(%)Addition amount
(%)
위 실험결과를 참조하면, 마 첨가 된장의 색도변화에 있어서, L(명도)값은 감소되었으며, a(적색도)값은 2개월까지 증가하다 그 후에 감소되었고, b(황색도)값도 점점 감소되는 경향을 보였다.
Referring to the above results, in the change of chromaticity of doenjang, the L (brightness) value decreased, the a (redness) value increased up to 2 months, then decreased, and the b (yellowness) value gradually increased. It tended to decrease.
실험예Experimental Example 4 4
마 함유 된장의 숙성 기간 중 수분, Moisture during the ripening period of hemp-containing miso, pHpH , 회분, 지방 변화, Ash, fat change
본 실험예에서는 된장 제조 시 반드시 필요한 숙성 기간 중 일어나는 주요 변화(수분, 지방, 회분, pH, 산도 및 아미노태질소)를 측정하였다.
In this experimental example, the major changes (moisture, fat, ash, pH, acidity and amino nitrogen) that occurred during the ripening period necessary for the preparation of doenjang were measured.
아래 표 6은 마 함유 된장의 숙성 기간 중 수분함량 변화를 측정한 결과이다Table 6 below shows the results of measuring changes in water content during fermentation
(%)Addition amount
(%)
* ( ) 생마, 증자 마 첨가량* () Raw horse and cooked horse
아래 표 7은 마 함유 된장의 숙성 기간 중 pH변화를 측정한 결과이다.Table 7 below shows the results of measuring pH changes during fermentation of hemp miso.
(%)Addition amount
(%)
* ( ) 생마, 증자 마 첨가량
* () Raw horse and cooked horse
아래 표 8은 마 함유 된장의 숙성 기간 중 산도변화를 측정한 결과이다.Table 8 below shows the results of measuring acidity changes during fermentation of hemp miso.
(%)Addition amount
(%)
* ( ) 생마, 증자 마 첨가량* () Raw horse and cooked horse
아래 표 9는 마 함유 된장의 숙성 기간 중 회분변화(%)를 측정한 결과이다.Table 9 below shows the results of measuring ash change (%) during the fermentation period of hemp miso.
(%)Addition amount
(%)
* ( ) 생마, 증자 마 첨가량
* () Raw horse and cooked horse
아래 표 10은 마 첨가 된장 숙성 기간 중 아미노태질소 변화 (mg%)를 측정한 결과이다.Table 10 below shows the results of the measurement of amino nitrogen change (mg%) during fermentation of doenjang.
(%)Addition amount
(%)
* ( ) 생마, 증자 마 첨가량
* () Raw horse and cooked horse
아래 표 11은 마 첨가 된장 숙성 기간 중 지방 변화 (%)를 측정한 결과이다.Table 11 below shows the results of measuring fat change (%) during fermentation of doenjang.
(%)Addition amount
(%)
* ( ) 생마, 증자 마 첨가량* () Raw horse and cooked horse
상기 결과를 참조하면, 마 함유 된장의 숙성기간 중 수분함량은 약간 증가되는 경향이었고, pH는 감소하는 경향을 보였다. 또한, 마 함유 된장의 숙성기간 중 산도는 기간이 지남에 따라 증가되었으며, 회분은 변화가 없었다는 것을 알 수 있다. 또한, 본 발명에 따라 제조된 마 함유 된장의 숙성기간 중 아미노태질소는 2개월까지 증가되다 그 후 감소하는 경향이었으며, 단백질 함량은 1개월까지 증가되다 2개월 후부터 감소되는 경향을 보였다. Referring to the above results, during the aging period of hemp miso, the water content tended to increase slightly, and the pH tended to decrease. In addition, the acidity of the doenjang-containing doenjang increased with time, and the ash content did not change. In addition, during the maturing period of the doenjang-containing doenjang prepared in accordance with the present invention, amino nitrogen was increased up to 2 months and then decreased, and protein content increased up to 1 month and decreased from 2 months later.
Claims (8)
상기 혼합 재료를 숙성시키는 단계를 포함하며, 여기에서 마는 분말 형태이며, 상기 분말 형태의 마는 상기 콩 메주 무게의 3 중량%로 혼합되는 것을 특징으로 하는 마 함유 된장의 제조방법.As a method of producing hemp miso, the method comprises the steps of mixing the soybean meju, salt, water and hemp to prepare a mixed material; And
Aging the mixed material, wherein the hemp is in powder form, and the hemp in powder form is mixed at 3% by weight of the weight of the soybean meju.
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| KR20120067053A KR20120067053A (en) | 2012-06-25 |
| KR101241841B1 true KR101241841B1 (en) | 2013-03-11 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101489714B1 (en) | 2013-10-01 | 2015-02-06 | 강대현 | A manufacturing method for pudding beverage containing dioscorea batatas and pudding beverage containing dioscorea batatas using the same |
| KR20230045887A (en) | 2021-09-29 | 2023-04-05 | 농업회사법인 안동제비원전통식품(주) | Soybean paste Containing Hemp seed and Manufacturing Method Thereof |
| KR20230124837A (en) | 2022-02-18 | 2023-08-28 | 경북대학교 산학협력단 | Multi sensor fusion-based driver monitoring device and method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020041377A (en) * | 2002-05-07 | 2002-06-01 | 배미숙 | toenjang |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20020041377A (en) * | 2002-05-07 | 2002-06-01 | 배미숙 | toenjang |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101489714B1 (en) | 2013-10-01 | 2015-02-06 | 강대현 | A manufacturing method for pudding beverage containing dioscorea batatas and pudding beverage containing dioscorea batatas using the same |
| KR20230045887A (en) | 2021-09-29 | 2023-04-05 | 농업회사법인 안동제비원전통식품(주) | Soybean paste Containing Hemp seed and Manufacturing Method Thereof |
| KR20230124837A (en) | 2022-02-18 | 2023-08-28 | 경북대학교 산학협력단 | Multi sensor fusion-based driver monitoring device and method |
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| KR20120067053A (en) | 2012-06-25 |
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