KR101613839B1 - The red pepper paste is added subcritical extract of Phellinus linteus and the manufacturing method of it - Google Patents

The red pepper paste is added subcritical extract of Phellinus linteus and the manufacturing method of it Download PDF

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KR101613839B1
KR101613839B1 KR1020140018245A KR20140018245A KR101613839B1 KR 101613839 B1 KR101613839 B1 KR 101613839B1 KR 1020140018245 A KR1020140018245 A KR 1020140018245A KR 20140018245 A KR20140018245 A KR 20140018245A KR 101613839 B1 KR101613839 B1 KR 101613839B1
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mushroom
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green tea
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KR20150061535A (en
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윤병재
허경철
김학종
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주식회사 에이치씨바이오텍
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07Soya beans, e.g. oil-extracted soya bean flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30Artificial sweetening agents
    • A23L27/33Artificial sweetening agents containing sugars or derivatives
    • A23L27/35Starch hydrolysates
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40Table salts; Dietetic salt substitutes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20Malt products
    • A23L7/25Fermentation of cereal malt or of cereal by malting
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/20Ingredients acting on or related to the structure
    • A23V2200/254Particle size distribution
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/208Fungi extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/50Polysaccharides, gums
    • A23V2250/502Gums
    • A23V2250/5034Beta-Glucan
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2300/00Processes
    • A23V2300/14Extraction

Abstract

본 발명은 상황버섯 아임계 추출물이 첨가된 고추장 및 그 제조방법에 대한 것으로서, 더욱 상세하게는 아임계 추출법을 이용하여 상황버섯을 추출함으로써, 기존 열수 추출법에 비하여 월등하게 놓은 beta-glucan 함량을 갖는 추출물을 얻을 수 있었으며, 이를 이용하여 제조된 색, 맛, 향, 영양이 우수한 고추장 및 그 제조방법에 관한 것이다.
본 발명은 이물질 제거를 위해 대두, 함초, 상황버섯을 세척하는 세척단계와, 상기 세척단계에서 세척한 함초를 건조하여 100~200mesh로 분쇄하는 함초 분쇄단계와, 상기 분쇄단계에서 분쇄된 함초분말을 1g 당 증류수 10~40mL로 0.5~5MPa의 압력에서 100~210℃의 온도로 1~2시간 아임계추출하여 추출물을 제조하는 함초 아임계 추출물 제조단계와, 증류수 100g 당 상기 함초 아임계 추출물 제조단계에서 제조된 함초 아임계 추출물을 0.1~5g 첨가한 혼합물에 상기 세척한 대두를 6~16시간 침지하는 침지단계와, 상기 침지단계에서 상기 혼합물에 침지한 대두를 90~100℃로 삶는 증자단계와, 상기 증자단계에서 증자된 대두 55~65중량%와 쌀밥 35~45중량%를 혼합하는 1차 혼합단계와, 상기 1차 혼합단계에서 혼합된 혼합물 95~99중량%와 상기 함초 분쇄단계에서 분쇄된 함초분말을 1~5중량%를 혼합하는 2차 혼합단계, 상기 2차 혼합단계에서 혼합된 혼합물을 도너츠 형태로 성형하는 메주혼합물 성형단계와, 상기 메주혼합물 성형단계에서 성형된 메주혼합물을 볏짚으로 묶어서 발효시킨 후 건조하여 60~100mesh로 분쇄하는 메주혼합물 분쇄단계와, 상기 세척단계에서 세척한 상황버섯을 건조하여 60~100mesh로 분쇄하는 상황버섯 분쇄단계와, 상기 상황버섯 분쇄단계에서 분쇄된 상황버섯분말 1g 당 증류수 10~40mL로 0.5~5MPa의 압력에서 100~210℃의 온도로 1~2시간 아임계추출하여 추출물을 제조하는 상황버섯 아임계 추출물 제조단계와, 상기 상황버섯 아임계 추출물 제조단계에서 제조된 상황버섯 아임계 추출물 87.59~92.59중량%와 엿기름 7.41~12.41중량%를 혼합하여 50~70℃에서 엿기름물을 만드는 엿기름물 제조단계와, 상기 엿기름물 제조단계에서 제조된 엿기름물 59.3~64.3중량%와 불린 찹쌀가루 35.7~40.7중량%을 혼합하여 당화시키는 당화단계와, 상기 당화단계 후 상기 당화물을 끓이고 상기 당화물 50.625~60.625중량%와, 상기 메주혼합물 분쇄단계에서 분쇄된 메주혼합물분말 2.5~3.75중량%와, 고춧가루 13.75~16.25중량%와, 조청 20~25중량%와, 함초소금 3.125~4.375중량%를 혼합시켜서 고추장을 만드는 고추장 제조단계와, 상기 고추장 제조단계에서 제조된 고추장을 60~100일 동안 숙성시키는 숙성단계를 포함하는 것을 특징으로 한다.
본 발명에 의하면 아임계 추출법을 이용하여 상황버섯을 추출함으로써, 기존 열수 추출법에 비하여 월등하게 높은 beta-glucan 함량을 갖는 추출물을 얻을 수 있었으며, 이를 이용하여 고추장을 제조함으로써, 색, 맛, 향, 영양이 우수한 고추장을 제조할 수 있게 된다.
The present invention relates to a kochujang containing a sub-critical mushroom extract and a preparation method thereof, and more particularly, to a method for preparing a mushroom having a superior beta-glucan content by extracting a mushroom using a subcritical extraction method Extract, and a coloring, taste, flavor, and nutrition quality of the prepared kochujang prepared using the kochujang and a preparation method thereof.
The present invention relates to a method for removing foreign substances, comprising the steps of washing soybeans, green tea, and mushroom, removing the foreign substances, drying the green tea washed in the washing step, and pulverizing the washed green tea with 100-200 mesh, Critical extraction with 10 ~ 40 ml of distilled water per 1 g at a pressure of 0.5 ~ 5 MPa for 1 ~ 2 hours at a temperature of 100 ~ 210 캜 to prepare an extract, and a step of preparing the extract of Hamcho subcritical extract per 100 g of distilled water , The step of immersing the washed soybeans in a mixture of 0.1 to 5 g of the Hamcho subcritical extract prepared in step (1) for 6 to 16 hours, and the step of boiling the soybean immersed in the mixture in the immersion step at 90 to 100 캜 55 to 65% by weight of soybeans and 35 to 45% by weight of cooked rice in the addition step, 95 to 99% by weight of the mixture in the first mixing step, Dried green tea powder 1 to 5% by weight of a meju mixture, a Meju mixture molding step of molding the mixture mixed in the second mixing step into a donut form, and a Meju mixture molding step And then drying and pulverizing the mixture into 60 to 100 meshes. A method for producing a mushroom according to claim 1, wherein the mushroom is crushed in a size of 60 to 100 mesh by drying the mushroom washed in the washing step, The extract is prepared by subcritical extraction at a temperature of 100 to 210 DEG C for 1 to 2 hours at a pressure of 0.5 to 5 MPa with 10 to 40 mL of distilled water per 100 mL of distilled water to prepare an extract of the supernatant mushroom extract, A step of preparing maltose from malt mushroom by mixing 87.59 to 92.59% by weight of the supercritical mushroom extract with 7.41 to 12.41% by weight of malt to produce maltose at 50 to 70 ° C, A saccharification step of mixing 59.3 to 64.3% by weight of the prepared maltooligosaccharide with 35.7 to 40.7% by weight of glutinous rice powder, and saccharifying the saccharified product after the saccharification step, mixing 50.625 ~ 60.625% by weight of the saccharide, Preparing a red pepper paste by mixing 2.5 to 3.75% by weight of the powdered meju mixture pulverized in the pulverization step, 13.75 to 16.25% by weight of red pepper powder, 20 to 25% by weight of crude oil and 3.125 to 4.375% by weight of green tea salt, And an aging step of aging the kochujang prepared in the kochujang manufacturing step for 60 to 100 days.
According to the present invention, an extract having a beta-glucan content higher than that of the conventional hot water extraction method can be obtained by extracting the mushroom using the subcritical extraction method. By using the extract, the color, taste, It is possible to produce a highly nutritious kochujang.

Description

상황버섯 아임계 추출물이 첨가된 고추장 및 그 제조방법{The red pepper paste is added subcritical extract of Phellinus linteus and the manufacturing method of it}[0001] The present invention relates to a red pepper paste containing a sub-critical extract of Phellinus linteus and a manufacturing method thereof,

본 발명은 상황버섯 아임계 추출물이 첨가된 고추장 및 그 제조방법에 대한 것으로서, 더욱 상세하게는 아임계 추출법을 이용하여 상황버섯을 추출함으로써, 기존 열수 추출법에 비하여 월등하게 놓은 beta-glucan 함량을 갖는 추출물을 얻을 수 있었으며, 이를 이용하여 제조된 색, 맛, 향, 영양이 우수한 고추장 및 그 제조방법에 관한 것이다. The present invention relates to a kochujang containing a sub-critical mushroom extract and a preparation method thereof, and more particularly, to a method for preparing a mushroom having a superior beta-glucan content by extracting a mushroom using a subcritical extraction method Extract, and a coloring, taste, flavor, and nutrition quality of the prepared kochujang prepared using the kochujang and a preparation method thereof.

고추장은 옛날부터 우리 가정에서 많이 이용된 조미료이자 기호식품이며, 콩을 주원료로 한 된장과는 달리 고추장은 고추장 메주와 쌀, 보리 등 전분질원료를 엿기름을 이용하여 분해시킨 다음 고춧가루를 섞어 발효시킨 향신조미 제품으로 고유하고 독특한 우리나라의 대표적인 전통발효식품이다. Kochujang is a seasoning and a favorite food that has been widely used in our home since ancient times. Unlike soybean paste which is mainly made from soybean paste, Kochujang is made by fermenting soychol, which is made by fermenting cornstarch ingredients such as red pepper paste, rice, It is a typical traditional fermented food of Korea which is unique and unique as seasoning product.

상황버섯(Phellinus linteus)은 목질진흙버섯이라고도 하며, 반원모양이나 말굽 모양등으로 뽕나무 등에 겹쳐서 자란다. 면역효과 및 항암효과 등으로 소비자들에게는 인지도가 높으며, 특히 상황버섯에 주요 약리성분인 Beta-glucan은 다당체로 정상 세포의 면역기능을 활성화시켜 비정상세포의 증식과 재발을 억제하고, NK세포를 활성 시켜서 강력한 항암작용을 한다고 보고되어 있다. Phellinus linteus is also called woody mud mushroom. It grows in the form of semicircular or horseshoe-like mulberry trees. In particular, Beta-glucan, which is a major pharmacological ingredient in mushroom, is a polysaccharide that activates the immune function of normal cells to inhibit the proliferation and recurrence of abnormal cells, It has been reported to have a strong anti-cancer effect.

함초(Salicornia herbacea L.)는 명아주과(Chenopodiaceae)에 속하는 일년초()로서 우리말로 '퉁퉁마디'라고 부른다. 함초의 자생지는 우리나라 남해안과 서해안 간척지 바닷가의 염습지대 및 염류 농도가 높은 갯벌근처에서 자라는 염생식물로 다량의 염분을 흡수하여 체내에 저장 및 축적하고 있다. 또한 K, Mg, Ca 등의 천연 미네랄이 다른 식물에 비하여 풍부할 뿐 아니라 필수 아미노산 및 필수 지방산인 리놀렌산이 풍부하여 숙변, 변비, 항당뇨, 항고지혈증, 항산화작용 등 다양한 생리적 작용효과가 보고되고 있으며, 일본에서는 함초를 천연기념물로, 프랑스 및 지중해에서는 어린줄기를 샐러드로 먹기도 하며, 멕시코, 이집트 및 아랍에서 식용이나 기름으로, 혹은 가축의 먹이로도 사용하였다. Salicornia herbacea L. is an annual plant belonging to Chenopodiaceae. It is called 'Tungtungmadi' in Korean. The wild plants of Salicornia spp. Are salty plants grown in the salt water areas of the South coast of Korea and the coastal waters of the west coast, and near the tidal flats with high salt concentration, absorbing a large amount of saline and storing and accumulating them in the body. In addition, natural minerals such as K, Mg, and Ca are abundant compared to other plants, and various amino acids and essential fatty acids such as linolenic acid are abundant, and various physiological effects such as succulence, constipation, antidiabetic, anti-hyperlipemia, In Japan, green tea is used as a natural monument, and in France and the Mediterranean sea, young stems are used for salads. In Mexico, Egypt and the Arabs are used for food, oil, or livestock.

아임계 추출법은 임계온도보다 낮고, 증기압보다 높은 압력에서 형성되는 기체와 액체의 성질을 모두 갖는 아임계 유체를 이용한 추출법으로 아임계 유체가 물로부터 제조되는 경우 즉, 아임계 상태의 물은 비유전율이 상온상압의 조건의 유기용매와 비슷해져 소수성물질도 용해시킬 수 있으며, 상기 아임게 유체로 물을 이용하는 경우, 무독성의 물을 이용하는 것이므로, 인체 및 환경에 대해 유해성 논란이 없다는 장점이 있다. The subcritical extraction method is an extraction method using a subcritical fluid having both gas and liquid properties, which is formed at a pressure lower than the critical temperature and higher than the vapor pressure, that is, when the subcritical fluid is produced from water, The hydrophilic material can dissolve because it is similar to an organic solvent under normal temperature and normal pressure conditions. When water is used as the humectant fluid, it is advantageous that no toxicity is controversial to humans and the environment because it uses non-toxic water.

전통 고추장의 제조는 비교적 간단하나 최근 소비자들은 기호의 다양성으로 인하여 기존의 전래적인 방법이 고추장만으로는 소비자의 욕구를 충족시키기에는 부족함이 있다. 이에 따라 맛과 영양성이 향상된 고추장이 개발되고 있다. Manufacture of traditional kochujang is relatively simple. However, recently, due to the variety of preferences, the traditional method of kochujang is not enough to meet consumers' needs. As a result, kochujang improved in taste and nutrition has been developed.

대한민국 등록특허 제10-0517374호에서는 표고버섯 함유 고추장의 제조방법에 대하여 제시하고 있으며, 대한민국 등록특허 제10-0997845호에서는 매실 고추장 및 그 제조방법에 대하여 제시하고 있다. 대부분 유용함이 알려진 소재를 첨가하여 제조한 기능성 고추장에 대한 것이 상당 부분 차지하고 있다. Korean Patent No. 10-0517374 discloses a method for producing a shiitake-containing kochujang, and Korean Patent No. 10-0997845 discloses a method for manufacturing a shiitake kochujang and a preparation method thereof. Most of them are for functional kochujang prepared by adding known materials.

본 발명은 상황버섯의 주요 생리활성 물질인 beta-glucan을 효율적으로 추출한 상황버섯 아임계 추출물을 이용하여 색, 맛, 향, 영양이 우수한 고추장 및 그 제조방법을 제공하는것을 목적으로 한다. It is an object of the present invention to provide a kochujang excellent in color, taste, fragrance, and nutrition using the submerged mushroom subcritical extract which efficiently extracts beta-glucan, which is a major physiologically active substance of mushroom, and a preparation method thereof.

본 발명에 따른 상황버섯 아임계 추출물이 첨가된 고추장의 제조방법은 이물질 제거를 위해 대두, 함초, 상황버섯을 세척하는 세척단계와, 상기 세척단계에서 세척한 함초를 건조하여 100~200mesh로 분쇄하는 함초 분쇄단계와, 상기 분쇄단계에서 분쇄된 함초분말을 1g 당 증류수 10~40mL로 0.5~5MPa의 압력에서 100~210℃의 온도로 1~2시간 아임계추출하여 추출물을 제조하는 함초 아임계 추출물 제조단계와, 증류수 100g 당 상기 함초 아임계 추출물 제조단계에서 제조된 함초 아임계 추출물을 0.1~5g 첨가한 혼합물에 상기 세척한 대두를 6~16시간 침지하는 침지단계와, 상기 침지단계에서 상기 혼합물에 침지한 대두를 90~100℃로 삶는 증자단계와, 상기 증자단계에서 증자된 대두 55~65중량%와 쌀밥 35~45중량%를 혼합하는 1차 혼합단계와, 상기 1차 혼합단계에서 혼합된 혼합물 95~99중량%와 상기 함초 분쇄단계에서 분쇄된 함초분말을 1~5중량%를 혼합하는 2차 혼합단계, 상기 2차 혼합단계에서 혼합된 혼합물을 도너츠 형태로 성형하는 메주혼합물 성형단계와, 상기 메주혼합물 성형단계에서 성형된 메주혼합물을 볏짚으로 묶어서 발효시킨 후 건조하여 60~100mesh로 분쇄하는 메주혼합물 분쇄단계와, 상기 세척단계에서 세척한 상황버섯을 건조하여 60~100mesh로 분쇄하는 상황버섯 분쇄단계와, 상기 상황버섯 분쇄단계에서 분쇄된 상황버섯분말 1g 당 증류수 10~40mL로 0.5~5MPa의 압력에서 100~210℃의 온도로 1~2시간 아임계추출하여 추출물을 제조하는 상황버섯 아임계 추출물 제조단계와, 상기 상황버섯 아임계 추출물 제조단계에서 제조된 상황버섯 아임계 추출물 87.59~92.59중량%와 엿기름 7.41~12.41중량%를 혼합하여 50~70℃에서 엿기름물을 만드는 엿기름물 제조단계와, 상기 엿기름물 제조단계에서 제조된 엿기름물 59.3~64.3중량%와 불린 찹쌀가루 35.7~40.7중량%을 혼합하여 당화시키는 당화단계와, 상기 당화단계 후 상기 당화물을 끓이고 상기 당화물 50.625~60.625중량%와, 상기 메주혼합물 분쇄단계에서 분쇄된 메주혼합물분말 2.5~3.75중량%와, 고춧가루 13.75~16.25중량%와, 조청 20~25중량%와, 함초소금 3.125~4.375중량%를 혼합시켜서 고추장을 만드는 고추장 제조단계와, 상기 고추장 제조단계에서 제조된 고추장을 60~100일 동안 숙성시키는 숙성단계를 포함한다. The method for preparing kochujang containing the mushroom subcritical extract according to the present invention comprises a washing step of washing soybean, green tea and mushroom to remove foreign matter, and drying the green tea washed in the washing step to be 100 to 200 mesh Crushed green tea powder and crushed green tea powder were subjected to subcritical extraction with 10 to 40 mL of distilled water per 1 g at a pressure of 0.5 to 5 MPa at a temperature of 100 to 210 DEG C for 1 to 2 hours to prepare an extract, An immersion step of immersing the washed soybeans for 6 to 16 hours in a mixture of 0.1 to 5 g of the Hamcho subcritical extract prepared in the step of preparing the Hamcho subcritical extract per 100 g of distilled water, A step of boiling soybeans immersed in soy sauce at 90 to 100 ° C; a step of mixing 55 to 65% by weight of soybeans and 35 to 45% by weight of cooked soybeans in the boiling step; The A second mixing step of mixing 95 to 99% by weight of the mixture and the crushed green tea powder in the crushing step, 1 to 5% by weight of the crushed green tea powder, and a Meju mixture forming step of forming the mixed mixture in the donut shape in the second mixing step A meju mixture crushing step in which the meju mixture formed in the meju mixture molding step is tied with rice straw and then fermented and then dried and pulverized to 60 to 100 meshes; and a step of pulverizing the mushroom washed in the washing step to 60 to 100 meshes The method according to claim 1, wherein the mushroom is crushed and the crushed mushroom powder is subjected to subcritical extraction at a temperature of 100 to 210 DEG C for 1 to 2 hours at a pressure of 0.5 to 5 MPa with 10 to 40 mL of distilled water per gram of crushed mushroom powder, Preparing a subcritical extract, and mixing 87.59 to 92.59% by weight of the supercritical extract of the mushroom mushroom and 7.41 to 12.41% by weight of the malt mushroom prepared in the step of preparing the mushroom subcritical extract, A saccharification step of mixing maltose produced in the maltose producing step with 59.3 to 64.3 wt% of glutinous rice powder and 35.7 to 40.7 wt% of glutinous rice powder, and saccharifying the saccharide after the saccharification step; Boiling water, 50.625 to 60.625% by weight of the saccharide, 2.5 to 3.75% by weight of the meju mixture powder pulverized in the meju mixture pulverization step, 13.75 to 16.25% by weight of red pepper powder, 20 to 25% by weight of crude oil, % By weight of a mixture of kochujang to make a kochujang, and a fermentation step of aging the kochujang produced in the kochujang production step for 60 to 100 days.

또한, 본 발명은 상기의 제조방법에 의해 제조되는 상황버섯 아임계 추출물이 첨가된 고추장을 제공한다. In addition, the present invention provides a red pepper paste to which a mushroom subcritical extract prepared by the above production method is added.

본 발명에 의하면 아임계 추출법을 이용하여 상황버섯을 추출함으로써, 기존 열수 추출법에 비하여 월등하게 높은 beta-glucan 함량을 갖는 추출물을 얻을 수 있었으며, 이를 이용하여 고추장을 제조함으로써, 색, 맛, 향, 영양이 우수한 고추장을 제조할 수 있게 된다. According to the present invention, an extract having a beta-glucan content higher than that of the conventional hot water extraction method can be obtained by extracting the mushroom using the subcritical extraction method. By using the extract, the color, taste, It is possible to produce a highly nutritious kochujang.

도 1은 상황버섯의 각 추출법에 따른 beta-glucan 함량을 비교한 도,
도 2는 본 발명에 따른 고추장의 9점 척도법을 기준으로 한 관능평가를 비교한 도,
도 3은 본 발명에 따른 상황버섯 아임계 추출물이 첨가된 고추장 제조방법의 개념도이다.
FIG. 1 is a graph comparing beta-glucan contents according to each extraction method of the mushroom,
FIG. 2 is a graph comparing the sensory evaluation based on the 9-point scaling method of the present invention,
FIG. 3 is a conceptual diagram of a method of manufacturing a red pepper paste to which a sub-critical extract of a mushroom according to the present invention is added.

본 발명의 실시예에 따른 상황버섯 아임계 추출물이 첨가된 고추장 제조방법은 도 3과 같다. 도 3을 참조하면 본 실시예의 제조방법은 세척단계(S11)와, 함초 분쇄단계(S13)와, 함초 아임계 추출물 제조단계(S15)와, 침지단계(S17)와, 증자단계(S19)와, 1차 혼합단계(S21)와, 2차 혼합단계(S23)와, 메주혼합물 성형단계(S25)와, 메주혼합물 분쇄단계(S27)와, 상황버섯 분쇄단계(S29)와, 상황버섯 아임계 추출물 제조단계(S31)와, 엿기름물 제조단계(S33)와, 당화단계(S35)와, 고추장 혼합단계(S37)와, 숙성단계(S39)를 포함한다. A method of manufacturing a kochujang added with a mushroom subcritical extract according to an embodiment of the present invention is shown in Fig. Referring to FIG. 3, the manufacturing method of the present embodiment includes a cleaning step S11, a green pepper grinding step S13, a hamchoas essential extract manufacturing step S15, an immersion step S17, a growing step S19, , A primary mixing step (S21), a secondary mixing step (S23), a meju mixture molding step (S25), a meju mixture crushing step (S27), a mushroom crushing step (S29) An extract preparation step S31, a malt production step S33, a saccharification step S35, a hot pepper mixture step S37, and an aging step S39.

세척단계(S11)에서는 대두, 함초, 상황버섯을 세척하여 이물질을 제거한다. 함초 분쇄단계(S13)에서는 세척단계(S11)에서 세척한 함초를 건조하여 100~200mesh로 분쇄한다. 함초 아임계 추출물 제조단계(S15)에서는 함초 분쇄단계(S13)에서 분쇄된 함초분말 50g에 증류수 1L를 첨가하여 압력 3.0MPa, 온도 180℃에서 1시간 동안 아임계 추출한 후 여과한다. 침지단계(S17)에서는 증류수 99중량%에 함초 아임계 추출물 제조단계(S15)에서 제조된 함초 아임계 추출물이 1중량%가 혼합한 혼합물에 세척단계(S11)에서 세척한 대두를 16시간 동안 침지한다. 증자단계(S19)에서는 침지단계(S17)에서 상기 혼합물에 침지한 대두를 100℃에서 삶는다. In the cleaning step S11, the soybean, green tea, and mushroom are washed to remove foreign matter. In the step (S13) of grinding green tea, the green tea washed in the washing step (S11) is dried and pulverized to 100 to 200 mesh. In the step (S15) of preparing Hamcho subcritical extract, 1 L of distilled water is added to 50 g of crushed green tea powder in the step (S13), and the mixture is subjected to subcritical extraction at a pressure of 3.0 MPa and a temperature of 180 DEG C for 1 hour, followed by filtration. In the immersion step S17, 1% by weight of the Hamcho subcritical extract prepared in step S15 of the step of preparing Hamcho subcritical extract was added to 99 wt% of distilled water, and the soybean washed in the washing step S11 was immersed for 16 hours do. In the increasing step (S19), the soybean soaked in the mixture is boiled at 100 DEG C in an immersion step (S17).

1차 혼합단계(S21)에서는 증자단계(S19)에서 증자된 대두 60중량%에 쌀밥 40중량%를 혼합한다. 2차 혼합단계(S23)에서는 1차 혼합단계(S21)에서 혼합된 혼합물 97중량%에 함초 분쇄단계(S13)에서 분쇄된 함초분말을 3중량% 첨가하여 혼합한다. 메주혼합물 성형단계(S25)에서는 2차 혼합단계(S23)에서 혼합된 혼합물을 도너츠 형태로 성형한다. 메주혼합물 분쇄단계(S27)에서는 메주혼합물 성형단계(S25)에서 성형된 메주혼합물을 볏짚으로 묶어서 30일간 발효시킨 후 건조하여 60~100mesh로 분쇄한다. In the primary mixing step (S21), 40 wt% of rice is mixed with 60 wt% of the soybean added in the increasing step (S19). In the second mixing step (S23), 3 wt% of crushed green pepper powder is added to 97 wt% of the mixed mixture in the primary mixing step (S21), and mixed in the crushing step (S13). In the meju mixture molding step S25, the mixed mixture is formed into a donut shape in the secondary mixing step S23. In the meju mixture crushing step (S27), the meju mixture formed in the meju mixture forming step (S25) is bundled with rice straw and fermented for 30 days, followed by drying and pulverizing to 60 to 100mesh.

상황버섯 분쇄단계(S29)에서는 세척단계(S11)에서 세척한 상황버섯을 건조하여 100mesh로 분쇄한다. 상황버섯 아임계 추출물 제조단계(S31)에서는 상황버섯 분쇄단계(S29)에서 분쇄된 상황버섯분말 30g에 증류수 1L를 첨가하여 압력 3.0MPa, 온도 150℃에서 1시간 동안 추출하여 L당 bata-glucan 0.84 g/L 이상 함유되도록 감압농축하여 제조한다. 엿기름물 제조단계(S33)에서는 상황버섯 아임계 추출물 제조단계(S31)에서 제조된 상황버섯 아임계 추출물 2.5L에 엿기름 250g을 넣고 60℃에서 1시간 동안 방치하여 엿기름물을 만든다. 당화단계(S35)에서는 엿기름물 제조단계(S33)에서 제조된 엿기름물에 불린 찹쌀가루 1.7kg을 넣고 60℃에서 5시간 동안 당화시킨다. 고추장 혼합단계(S37)에서는 당화단계(S35) 후 100℃에서 20분 동안 끓이고 메주혼합물 분쇄단계(S27)에서 분쇄된 메주혼합물분말 250g과 고춧가루 1.2kg과 조청 1.8kg과 함초소금 300g을 혼합시킨다. 숙성단계(S39)에서는 고추장 혼합단계(S37)에서 혼합된 고추장을 60일 동안 숙성시킨다.In the mushroom crushing step (S29), the mushroom washed in the washing step (S11) is dried and pulverized to 100mesh. In the subcritical extract preparation step (S31), 1 L of distilled water was added to 30 g of the ground mushroom powder which was ground in the step (S29), and the mixture was extracted at a pressure of 3.0 MPa and a temperature of 150 ° C for 1 hour to obtain bata-glucan 0.84 g / L or more. In the malt production step (S33), 250 g of maltose is added to 2.5 L of the mushroom subcritical extract prepared in the step (S31) of the mushroom subcritical extract, and the malt is allowed to stand at 60 DEG C for 1 hour. In the saccharification step (S35), 1.7 kg of glutinous rice powder called malt produced in the malt production step (S33) is added and saccharified at 60 DEG C for 5 hours. In the kochujang mixing step (S37), the saccharification step (S35) is followed by boiling at 100 DEG C for 20 minutes. In the step of finishing the meju mixture (S27), 250 g of the pulverized meju mixture powder is mixed with 1.2 kg of red pepper powder, In the aging step (S39), the mixed kochujangs are aged for 60 days in the kochujang mixing step (S37).

본 발명의 실시예에 사용되는 상황버섯 아임계 추출법과 기존의 추출법에 의한 beta-glucan의 함량을 비교 실험하였다. The content of beta-glucan by the subcritical extraction method and the conventional extraction method used in the examples of the present invention were compared.

상황버섯 아임계 추출물의 beta-glucan 함량을 측정하기 위해 감압농축하여 분말화 시켰으며, 측정은 beta-glucan assay Kit(Megazyme.co)을 이용하였다. 상황버섯분말 30g에 증류수 1L를 첨가하여 압력 3.0MPa, 온도 150℃에서 1시간 동안 아임계 추출한 후 여과하여 상황버섯 아임계 추출물을 준비하고, beta-glucan 함량의 비교를 위하여 상황버섯분말 30g에 증류수 1L를 첨가하여 95℃에서 4시간 추출한 상황버섯 열수추출물 및 상황버섯분말 30g에 80% 에탄올 1L를 첨가하여 20℃에서 24시간 추출한 상황버섯 에탄올 추출물을 준비하였다. 도 1은 각 추출법에 따른 상황버섯 추출물의 beta-glucan 함량을 나타낸다. 물을 용매로 이용한 추출이지만 아임계 추출물이 열수 추출물에 비하여 beta-glucan의 함량이 약 7배가 높은것을 확인할 수 있다.The beta-glucan assay kit (Megazyme.co) was used to measure the content of beta-glucan in the subcritical extract. 1 g of distilled water was added to 30 g of mushroom powder and subjected to subcritical extraction at a pressure of 3.0 MPa and a temperature of 150 ° C for 1 hour, followed by filtration to prepare a subcritical extract of mushroom. To compare the content of beta-glucan, 30 g of mushroom powder 1 L was added to the extract, and the ethanol extract of Mushroom mushroom was extracted for 24 hours at 20 ° C by adding 1 L of 80% ethanol to 30 g of the mushroom hot water extract and mushroom powder extracted at 95 ° C for 4 hours. Figure 1 shows the beta-glucan content of the mushroom extract according to each extraction method. Although water is used as a solvent, the content of beta-glucan in the subcritical extract is about 7 times higher than that of the hydrothermal extract.

또한, 본 실시예에 따른 고추장의 관능평가를 본사 직원 15명을 대상으로 9점 척도법을 기준으로 실시하였다. In addition, the sensory evaluation of Kochujang according to the present embodiment was conducted based on the 9 point scale method for 15 employees at the head office.

도 2는 시판되고 있는 C사 고추장과의 관능평가를 비교한 도이다. 색, 향, 맛에 있어서 큰 차이가 없으므로, 상황버섯 아임계 추출물이 첨가된 고추장이 소비자 기호도에 문제가 없으며, 상황버섯의 유용한 성분의 첨가로 인하여 영양면에서도 더 높은 제품이라고 예상된다. Fig. 2 compares the sensory evaluation with commercial C-Kochujang. There is no significant difference in color, flavor and taste. Therefore, it is expected that Kochujang added with subcritical mushroom extract has no problem in consumer preference.

Claims (2)

대두, 함초, 상황버섯을 세척하는 세척단계와,
상기 세척단계에서 세척한 함초를 건조하여 100~200mesh로 분쇄하는 함초 분쇄단계와,
상기 분쇄단계에서 분쇄된 함초분말을 1g 당 증류수 10~40mL로 0.5~5MPa의 압력에서 100~210℃의 온도로 1~2시간 아임계추출하여 추출물을 제조하는 함초 아임계 추출물 제조단계와,
증류수 100g 당 상기 함초 아임계 추출물 제조단계에서 제조된 함초 아임계 추출물을 0.1~5g 첨가한 혼합물에 상기 세척한 대두를 6~16시간 침지하는 침지단계와,
상기 침지단계에서 상기 혼합물에 침지한 대두를 90~100℃로 삶는 증자단계와,
상기 증자단계에서 증자된 대두 55~65중량%와 쌀밥 35~45중량%를 혼합하는 1차 혼합단계와,
상기 1차 혼합단계에서 혼합된 혼합물 95~99중량%에 상기 함초 분쇄단계에서 분쇄된 함초분말을 1~5중량% 첨가하여 혼합하는 2차 혼합단계와,
상기 2차 혼합단계에서 혼합된 혼합물을 도너츠 형태로 성형하는 메주혼합물 성형단계와,
상기 메주혼합물 성형단계에서 성형된 메주혼합물을 볏짚으로 묶어서 발효시킨 후 건조하여 60~100mesh로 분쇄하는 메주혼합물 분쇄단계와,
상기 세척단계에서 세척한 상황버섯을 건조하여 60~100mesh로 분쇄하는 상황버섯 분쇄단계와,
상기 상황버섯 분쇄단계에서 분쇄된 상황버섯분말 1g 당 증류수 10~40mL로 0.5~5MPa의 압력에서 100~210℃의 온도로 1~2시간 아임계추출하여 추출물을 제조하는 상황버섯 아임계 추출물 제조단계와,
상기 상황버섯 아임계 추출물 제조단계에서 제조된 상황버섯 아임계 추출물 87.59~92.59중량%에 엿기름 7.41~12.41중량%를 혼합하여 50~70℃에서 엿기름물을 만드는 엿기름물 제조단계와,
상기 엿기름물 제조단계에서 제조된 엿기름물 59.3~64.3중량%와 불린 찹쌀가루 35.7~40.7중량%를 혼합하여 당화시키는 당화단계와,
상기 당화단계 후 상기 당화물을 끓이고 상기 당화물 50.625~60.625중량%와, 상기 메주혼합물 분쇄단계에서 분쇄된 메주혼합물분말 2.5~3.75중량%와 고춧가루 13.75~16.25중량%과 조청 20~25중량%와 함초소금 3.125~4.375중량%를 혼합시켜서 고추장을 만드는 고추장 제조단계와,
상기 고추장 제조단계에서 제조된 고추장을 60~100일 동안 숙성시키는 숙성단계를 포함하는 것을 특징으로 하는 상황버섯 아임계 추출물이 첨가된 고추장 제조방법.
A washing step of washing the soybean, green tea, mushroom,
Drying the green tea washed in the washing step and pulverizing the dried green tea with 100-200 mesh;
Wherein the crushed green tea powder is subjected to subcritical extraction at a temperature of 100 to 210 DEG C for 1 to 2 hours at a pressure of 0.5 to 5 MPa with 10 to 40 mL of distilled water per gram of the crushed green tea powder to prepare an extract;
An immersion step of immersing the washed soybean for 6 to 16 hours in a mixture of 100 g of distilled water and 0.1 to 5 g of the Hamcho subcritical extract prepared in the step of preparing the Hamcho subcritical extract,
Boiling the soybeans immersed in the mixture at 90 to 100 DEG C in the immersion step,
A primary mixing step of mixing 55 to 65% by weight of soybeans and 35 to 45% by weight of cooked rice in the adding step,
A second mixing step of adding 1 to 5% by weight of pulverized green tea powder to 95 to 99% by weight of the blended mixture in the primary mixing step,
A meju mixture molding step of molding the mixture mixed in the second mixing step into a donut shape,
A meju mixture crushing step in which the Meju mixture formed in the Meju mixture forming step is combined with rice straw and fermented, followed by drying and pulverizing to 60 to 100 meshes;
A step of crushing the mushroom washed in the washing step and drying the mushroom to 60 to 100mesh,
In the step of crushing the above mushroom crushing, 10 to 40 ml of crushed mushroom powder is subjected to subcritical extraction at a temperature of 100 to 210 ° C. at a pressure of 0.5 to 5 MPa for 1 to 2 hours to prepare an extract. Wow,
Preparing maltose by mixing maltose (7.41 ~ 12.41 wt%) with 87.59 ~ 92.59% by weight of the supercritical extract of the mushroom produced in the step of preparing the mushroom subcritical extract,
A saccharification step of mixing 59.3 to 64.3% by weight of the malt produced in the maltose production step with 35.7 to 40.7% by weight of the glutinous rice flour,
After the saccharification step, the saccharide is boiled, and 50.625 to 60.625% by weight of the saccharide, 2.5 to 3.75% by weight of the meju mixture powder pulverized in the pulverization step of the meju mixture, 13.75 to 16.25% by weight of red pepper powder and 20 to 25% A mixture of 3.125 ~ 4.375 wt.% Of green tea salt to make a red pepper paste,
Wherein the kochujang prepared in the step of preparing kochujang is aged for 60 to 100 days.
제1항에 따른 제조방법에 의해 제조되는 것을 특징으로 하는 상황버섯 아임계 추출물이 첨가된 고추장. 7. A red pepper paste to which a sub-critical mushroom extract is added, which is produced by the production method according to claim 1.
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