KR19990071234A - Manufacturing method of legumes food using Cordyceps sinensis - Google Patents
Manufacturing method of legumes food using Cordyceps sinensis Download PDFInfo
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- KR19990071234A KR19990071234A KR1019980006565A KR19980006565A KR19990071234A KR 19990071234 A KR19990071234 A KR 19990071234A KR 1019980006565 A KR1019980006565 A KR 1019980006565A KR 19980006565 A KR19980006565 A KR 19980006565A KR 19990071234 A KR19990071234 A KR 19990071234A
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Abstract
본 발명은 동충하초종균을 접종하여 증식배양한후 이를 콩류에 접종하여 맛, 향기, 색깔, 영양소, 약효 기능성을 높인 간장, 된장, 고추장, 콩자반 등을 얻을수 있는 콩류식품의 제조방법에 관한 것이다.The present invention relates to a method for producing legumes foods that can be inoculated with soybean fungus Bacillus subtilis and inoculated into soybeans to obtain taste, aroma, color, nutrients, and soy sauce, soybean paste, red pepper paste, soybean flour, and so on.
즉, 동충하초종균을 곡류(쌀, 보리, 밀 등)에서 1차 접종하여 증식배양한후 별도로 주원료인 삶은콩에 접종하고 이를 증식 배양하여 동충하초균사가 만연하고 충분히 발육한 자실체가 형성된 동충하초콩으로 간장, 된장, 고추장, 콩자반 등을 제조하게 됨을 특징으로 하는 동충하초종균을 이용한 콩류식품의 제조방법이다.In other words, Cordyceps sinensis is firstly inoculated in cereals (rice, barley, wheat, etc.), and then inoculated into boiled soybeans, which are the main raw materials, and then grown and cultured, soybean fungus soybeans are formed with fruiting bodies that are widespread and fully developed. , Doenjang, Gochujang, soybeans and so on is characterized by the production of legumes food using Cordyceps Sinensis.
Description
본 발명은 동충하초종균을 접종하여 증식배양한후 이를 콩류에 접종하여 맛, 향기, 색깔, 영양소, 약효 기능성을 높인 간장, 된장, 고추장, 콩자반 등을 얻을수 있는 콩류식품의 제조방법에 관한 것이다.The present invention relates to a method for producing legumes foods that can be inoculated with soybean fungus Bacillus subtilis and inoculated into soybeans to obtain taste, aroma, color, nutrients, and soy sauce, soybean paste, red pepper paste, soybean flour, and so on.
종래의 간장, 된장, 고추장의 제조방법은 다음과 같다.Conventional soy sauce, soybean paste, red pepper paste manufacturing method is as follows.
간장 : 원료콩에 코지균을 번식시켜 코지를 만들고 이것을 소금물에 넣어 숙성시킨 다음 약 6개월-1년간 발효시켜 간장을 제조한다.Soy sauce: Cozy bacteria are made from raw soybeans, made with koji, fermented in salted water, and fermented for about 6 months to 1 year to make soy sauce.
된장 : 찐콩에 코지와 소금을 소정배합비율로 배한한 다음 3개월에서 1년정도 발효, 숙성시킨다. 숙성기간중에 코지의 효소와 효모, 젖산균 등의 작용으로 단백질과 전분이 분해되어 된장에 맛과 향기가 생기게 된다.Miso: Cozy and salt are mixed with steamed beans at a predetermined ratio, and then fermented and matured for 3 months to 1 year. During the ripening period, protein and starch are decomposed by enzymes, yeast, and lactic acid bacteria of koji, resulting in taste and aroma.
고추장 : 찐콩에 황국을 접종한 다음 2-3일간, 25-30℃로 보온하여 코지를 만들어 건조, 제분하고 고춧가루, 엿기름을 넣어 60℃에서 2-3시간 당화시킨다. 당화가 끝나면 소금을 넣고 섞으면 고추장이 된다.Gochujang: Inoculate steamed soybeans with indigo soup for 2-3 days, warm it at 25-30 ℃, dry it, grind it, add red pepper powder, malt and saccharify it at 60 ℃ for 2-3 hours. After saccharification, add salt and mix to make red pepper paste.
이러한 종래의 제조방법에 의해 제조된 간장, 된장, 고추장에서는 맛, 향기, 색깔, 영양소, 약효 등을 인위적으로 조정할수 없어서 부가가치를 높일수 없었다.Soy sauce, soybean paste, and red pepper paste prepared by such a conventional manufacturing method could not artificially adjust the taste, aroma, color, nutrients, medicinal effects, etc., and thus could not increase the added value.
본 발명은 이러한 문제점을 해결하기 위하여 항암, 피로회복, 면역증강 효과가 있는 것으로 알려진 동충하초종균을 곡류(쌀, 보리, 밀 등)에서 증식하고 이어서 별도로 삶은콩에 접종하여 증식배양한후 간장, 된장, 고추장, 콩자반 등의 콩류식품을 제조할수 있게한 것이다.In order to solve this problem, the present invention is to increase the insecticidal fungi known to have anti-cancer, fatigue recovery, immune boosting effect in cereals (rice, barley, wheat, etc.) and then inoculated in boiled soybeans soybean, miso Soybean paste, Gochujang, bean jam, etc. will be able to manufacture.
이하 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
일반적으로 동충하초(겨울에는 벌레 속에 있다가 여름이 되면 풀이되어 나온다는 뜻)는 항암, 피로회복, 면역증강 효과가 있는 것으로 알려져 있다.In general, Cordyceps sinensis (meaning to be in insects in winter and coming out of grass in summer) is known to have anti-cancer, fatigue and immune-boosting effects.
이러한 동충하초균을 자연속에서 선발한 소량을 곡류(쌀, 보리, 밀 등)에서 1차 접종하여 종식배양한후 별도로 주원료인 삶은콩(살균된 콩)에 접종하고 이를 증식, 배양하여 자실체가 형성된 동충하초콩을 얻는다.Small amounts of Cordyceps fungi selected in nature were inoculated first in cereals (rice, barley, wheat, etc.) and seeded and cultured, and then inoculated in boiled soybean (sterilized soybean), which is a main ingredient, and then grown and cultured. Get Cordyceps Beans.
이렇게 동충하초균사가 만연하여 충분히 발육한 자실체 형성의 동충하초콩으로 콩자반을 만들게 된다.In this way, Cordyceps sinensis is prevalent, and soybean sprouts are made of Cordyceps soybeans that have been sufficiently developed.
그리고 또다른 간장, 된장, 고추장을 만들때에는 상기의 동충하초콩을 재살균한 다음 여기에 코지균을 접종하여 동충하초 간장, 동충하초 된장, 동충하초 고추장을 제조하게 된다.And when making another soy sauce, soybean paste, red pepper paste sterilize the above Cordyceps soybeans and inoculate Koji bacteria here to make Cordyceps soy sauce, Cordyceps soybean paste, Cordyceps soybean paste.
한편, 코지균을 접종하여 만든 메주를 분쇄후 살균하여 동충하초종균을 접종하여 동충하초 간장, 동충하초 된장, 동충하초 고추장을 제조할수도 있다.On the other hand, it is possible to prepare Cordyceps soy sauce, Cordyceps soybean paste, Cordyceps soybean paste red pepper paste by inoculating Cordyceps spp.
이와같이 하여 얻어진 콩류식품은 동충하초에 의해 맛, 향기 색깔, 영양소, 약효 기능성을 갖게된다.Soybean foods thus obtained have a taste, aroma color, nutrients, and drug efficacy by Cordyceps sinensis.
특히, 동충하초의 약효성분이 콩류식품에 결합되어 항암, 피로회복, 면역증강 효과를 갖는 기능성 콩류식품으로 가치를 부과시킨다.In particular, the medicinal ingredients of Cordyceps sinensis are combined with legumes food, imposing value as a functional legumes food having anti-cancer, fatigue recovery, and immune enhancing effects.
이와같이 본 발명은 항암, 피로회복, 면역증강 효과가 뛰어난 동충하초종균을 접종하여 콩류식품(간장, 된장, 고추장, 콩자반 등)을 제조함으로써 맛, 향기, 색깔, 영양소, 약효기능성을 크게 향상시켜 부가가치를 높일수 있는 이점이 있는 것이다.In this way, the present invention is inoculated with the fungus, Bacillus subtilis, excellent anti-cancer, fatigue recovery, immune-boosting effect to produce legumes food (soy sauce, soybean paste, red pepper paste, soybean sauce, etc.) greatly enhance the taste, flavor, color, nutrients, medicinal efficacy and added value There is an advantage to increase.
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20010004812A (en) * | 1999-06-29 | 2001-01-15 | 남승우 | The use of soybean waste for the cultivation of Paecilomyces japonicus |
KR20010017055A (en) * | 1999-08-06 | 2001-03-05 | 심규광 | Various bean paste including cordyceps sp., paecilomyceps sp., phytocordyceps sp., and paecilomyces sp. et al. |
KR20010065061A (en) * | 1999-12-21 | 2001-07-11 | 김우영 | preparation of meju(Korean-style soybean koji) and soybean pastes enhanced shelf-life and functionality by using mushroom and Bacillus natto |
KR20020042015A (en) * | 2000-11-29 | 2002-06-05 | 손동화 | Functional food using mycellium of Tricholoma matsutake and process for production thereof |
KR20030018440A (en) * | 2001-08-28 | 2003-03-06 | 배조정 | manufacture method of vegetable worms fermented soybeans |
KR20030063011A (en) * | 2002-01-22 | 2003-07-28 | 홍주헌 | production method of the funtional red pepper |
KR101327718B1 (en) * | 2013-08-27 | 2013-11-11 | 황화석 | Production method of functional soybean with medicinal materials in mushrooms cordyceps militaris |
-
1998
- 1998-02-25 KR KR1019980006565A patent/KR19990071234A/en not_active Application Discontinuation
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20010004812A (en) * | 1999-06-29 | 2001-01-15 | 남승우 | The use of soybean waste for the cultivation of Paecilomyces japonicus |
KR20010017055A (en) * | 1999-08-06 | 2001-03-05 | 심규광 | Various bean paste including cordyceps sp., paecilomyceps sp., phytocordyceps sp., and paecilomyces sp. et al. |
KR20010065061A (en) * | 1999-12-21 | 2001-07-11 | 김우영 | preparation of meju(Korean-style soybean koji) and soybean pastes enhanced shelf-life and functionality by using mushroom and Bacillus natto |
KR20020042015A (en) * | 2000-11-29 | 2002-06-05 | 손동화 | Functional food using mycellium of Tricholoma matsutake and process for production thereof |
KR20030018440A (en) * | 2001-08-28 | 2003-03-06 | 배조정 | manufacture method of vegetable worms fermented soybeans |
KR20030063011A (en) * | 2002-01-22 | 2003-07-28 | 홍주헌 | production method of the funtional red pepper |
KR101327718B1 (en) * | 2013-08-27 | 2013-11-11 | 황화석 | Production method of functional soybean with medicinal materials in mushrooms cordyceps militaris |
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