KR20020029039A - The soy method of euseng-cho - Google Patents
The soy method of euseng-cho Download PDFInfo
- Publication number
- KR20020029039A KR20020029039A KR1020020016573A KR20020016573A KR20020029039A KR 20020029039 A KR20020029039 A KR 20020029039A KR 1020020016573 A KR1020020016573 A KR 1020020016573A KR 20020016573 A KR20020016573 A KR 20020016573A KR 20020029039 A KR20020029039 A KR 20020029039A
- Authority
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- South Korea
- Prior art keywords
- soy sauce
- soybean
- extract
- maturing
- certain period
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 4
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 24
- 244000068988 Glycine max Species 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 244000294411 Mirabilis expansa Species 0.000 claims description 4
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 4
- 239000012267 brine Substances 0.000 claims description 4
- 235000013536 miso Nutrition 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 2
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 2
- 239000001728 capsicum frutescens Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000000284 extract Substances 0.000 abstract description 9
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 230000001882 diuretic effect Effects 0.000 abstract description 2
- 240000000691 Houttuynia cordata Species 0.000 abstract 2
- 235000013719 Houttuynia cordata Nutrition 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 230000003276 anti-hypertensive effect Effects 0.000 abstract 1
- 239000003610 charcoal Substances 0.000 abstract 1
- 239000002934 diuretic Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 8
- 239000002994 raw material Substances 0.000 description 4
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 241000233866 Fungi Species 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000282412 Homo Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- -1 salt salt Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000020712 soy bean extract Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Beans For Foods Or Fodder (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
본 발명은 우리가 항상 먹는 된장과,간장을 기능성을 부여한 제조방법으로서 재래식 된장과 간장에 우리몸에 좋은 어성초에서 추출한 어성초추출액을 부어 넣고 발효하는 제조방법이다. 콩을 발효해서 생성한 된장과 간장의 우리 인체에 이로운 성분과 어성초가 가지는 성분 표[1]과 같은 우리 인체에 좋은 성분이 많이 함유되어 있어서 우리의 인체를 건강하게 하며,항균성이 작용되며, 인체의 노화를 방지하는등 우리 인간에게 좋은 성분이 많다.이러한 성분을 가지고 있는 어성초의 특성[표1]이 있는 그 추출액을 첨가하여 된장과 간장을 제조하는 방법의 발명이다.The present invention is a manufacturing method in which fermented soybean extract extracted from a good vinegar for our body in conventional doenjang and soy sauce as a manufacturing method that gives us the functional soybean and soy sauce always eat. Doenjang and soy sauce produced by fermenting soybeans contain many ingredients that are good for our body, such as the ingredient list [1], which is beneficial to our body, and makes our body healthy and antibacterial. There are many ingredients that are good for humans, such as the prevention of aging. It is an invention of a method of manufacturing soybean paste and soy sauce by adding the extract having the characteristics of the fish paste having the ingredients [Table 1].
본 발명의 기술적인 과제는 콩을 발효시키고 여기에 어성초가 가지는 성분을 상호 혼합시키는 제조방법이다. 이를 위해서는, 좋은 콩을 골라 깨끗이 싯은후 이를 푹 삶은후, 곱게 찍고 빻아서 적당한 모양과 크기의 메주를 만들어 일정기간 건조시키면 건조과정에서 곰팡이 균이 생성되는 메주를 일정한 용기에 넣고 적당한함량의 천연의 천일염을 물에 푼 소금물(鹽水)을 부어 일정시간 저장하면, 그동안 곰팡이균이 있는 메주와 염수가 상호 화학반응를 일으켜 검은색의 짠 액체와 노르스레한 된장덩어리가 생성된다. 이때에는 이미 된장과 간장이 숙성된 이후로서 더 이상 발효가 진행되지 않는다. 이때 기능성인 어성초 추출액을 간장과 된장덩이가 있는 용기에 투입하여, 혼합시키는 단계의 제조방법이다. 일정한 혼합시간이 되면 메주덩어리를 걸러 된장으로 만들고 남은 검으스레한 액체는 간장으로서 새로운 물질로 생성된다.Technical problem of the present invention is a method of fermenting soybeans and mixing the components of fishery with each other. To do this, pick a good bean, place it cleanly, boil it thoroughly, and then finely grind it and grind it to make meju of suitable shape and size. When salt water (鹽水), which is made from natural salts of water, is poured and stored for a certain period of time, the salty meju and the brine react with each other to produce a black salty liquid and a yellow miso mass. At this time, since fermented soybean paste and soy sauce are not matured, fermentation no longer proceeds. At this time, the functional eoseongcho extract is put into a container with soy sauce and miso lump, it is a manufacturing method of the step of mixing. After a certain mixing time, the meso chunks are filtered into soybean paste, and the remaining dark liquid is produced as a new substance as soy sauce.
따라서 메주와 염수가 화학반응을 일으켜 발효된 된장과 간장에 어성초 추출액을 넣고 일정기간 혼합시켜 어성초의 성분이 된장과 간장에 유입되도록하는 숙성과정의 발명이다.Therefore, meju and brine are chemical reactions, and the fermented soybean and soy sauce are added to the fermented soybean vinegar extract for a certain period of time, so that the components of the fermented soybeans are introduced into the miso and soy sauce.
본 발명의 주요 성분은 콩을 발효한 된장,간장과 어성초의 추출액을 혼합하여 독립적인 식품을 제조하는 방법의 단계이다.The main component of the present invention is a step of a method for producing an independent food by mixing the extract of soybean fermented soybean, soy sauce and eoseongcho.
[표1] 은 어성초의 유효성분과 효능표[Table 1] is the active ingredient and efficacy table of Eoseongcho
본 발명의 목적을 실현하기 위해In order to realize the object of the present invention
본 발명을 실현하기 위해서는,좋은 콩을 깨끗이 싯은후 이를 푹 삶은후 곱게 찍고 빻아서 적당한 모양과 크기의 콩으로 만든 메주를 원료(1)로 하고 일정기간 건조시키면 건조과정에서 곰팡이 균이 생성되는 메주를 용기에 넣고 적당한 함량의천연이 천일염의 소금물 원료(2)로하여 이를 붓고 일정시간 저장하면, 그동안 곰팡이균이 있는 메주와 염수가 상호 화학반응을 일으켜 검은색의 짠 액체와 노르스레한 메주덩어리가 생성된다. 이때에는 이미 된장과 간장이 숙성된 이후로서 더 이상발효가 진행되지 않는다 이때 기능성분 어성초 추출액 원료(3)을 간장과 된장이 있는 용기에 투입하여, 혼합시키는 단계의 제조방법이다. 그리고 종래와 같이 원료(1)과 원료(2)의 숙성과 발효 과정에서 첨가물(4)와 같이 숫,고추를 띄운다. 따라서 메주와 염수가 화학반응을 일으켜 발효된 된장과 간장에 어성초 추출액을 넣고 일정기간 혼합시켜 어성초의 기능과 성분[표1]이 된장과 간장에 유입되도록하는 숙성과정의 발명이다.In order to realize the present invention, after soaking a good soybeans, boiled it, and then dipping finely, grind and grind meju made of soybeans of a suitable shape and size as a raw material (1) and drying for a certain period of time, mold fungi are produced during the drying process. Put the meju in a container and pour it into the salt salt raw material (2) of natural salt of natural salt (2) and store it for a certain period of time. Is generated. At this time, since the fermentation of soybean paste and soy sauce has not yet proceeded, the fermentation process will not proceed anymore. As in the prior art, during the fermentation and fermentation process of the raw material 1 and the raw material 2, the male and red peppers are floated like the additive 4. Therefore, meju and brine are chemical reactions, and the fermented soybean paste and soy sauce are added to the fermented soybean vinegar extract for a certain period of time, so that the functions and ingredients [Table 1] of the fermented soybeans are introduced into the soybean and soy sauce.
본 발명으로 인하여 어성초의 성분[표1]의 쌀이나 곡식이 가지는 성분으로 인하여 우리 인체에 좋은 영양식을 제공하게 되며 항균성과 질균을 억제하는 작용을 하며 이뇨작용이 많고,모세혈관을 강화하는등 혈압에도 좋은 성분이 함유되고 특히 당뇨에 좋은 성분으로 밥을 짓기 때문에 우리인간을 건강하게 해주는 효과를 예상할수 있다.Due to the present invention, due to the components of the rice or grain of the ingredient [Table 1] of Eoseongcho to provide a good nutritional food to our human body and to act to inhibit the antibacterial and vaginal fungi, diuretic action, strengthening capillaries Edo is a good ingredient, especially because it is a good ingredient for diabetes, we can expect the effect that makes our human health.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020020016573A KR20020029039A (en) | 2002-03-23 | 2002-03-23 | The soy method of euseng-cho |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020020016573A KR20020029039A (en) | 2002-03-23 | 2002-03-23 | The soy method of euseng-cho |
Publications (1)
| Publication Number | Publication Date |
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| KR20020029039A true KR20020029039A (en) | 2002-04-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020020016573A KR20020029039A (en) | 2002-03-23 | 2002-03-23 | The soy method of euseng-cho |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100955300B1 (en) * | 2008-02-11 | 2010-04-30 | 세명한방제약 주식회사 | Preparation Method of Soybean Paste Using Fermentation Extract of Houttuynia cordata Thunb and Saururus chinensis Baill |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04293470A (en) * | 1991-03-19 | 1992-10-19 | Maruhara:Kk | Production of herb-containing seasoning |
| KR20010112159A (en) * | 2001-10-31 | 2001-12-20 | 유연실 | The pepper sauce method of Eusung cho |
| KR20020013046A (en) * | 2000-08-10 | 2002-02-20 | 김경수 | A functional Doenjang preventing hypertension and kidney trouble and process for preparation thereof |
| KR20020072806A (en) * | 2002-08-08 | 2002-09-18 | 유연실 | The method of health soy |
| KR20030044158A (en) * | 2001-11-29 | 2003-06-09 | 김성호 | Manufacturing Method of a medical plant soy and bean sauce exclude poisonous substance |
-
2002
- 2002-03-23 KR KR1020020016573A patent/KR20020029039A/en not_active Application Discontinuation
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04293470A (en) * | 1991-03-19 | 1992-10-19 | Maruhara:Kk | Production of herb-containing seasoning |
| KR20020013046A (en) * | 2000-08-10 | 2002-02-20 | 김경수 | A functional Doenjang preventing hypertension and kidney trouble and process for preparation thereof |
| KR20010112159A (en) * | 2001-10-31 | 2001-12-20 | 유연실 | The pepper sauce method of Eusung cho |
| KR20030044158A (en) * | 2001-11-29 | 2003-06-09 | 김성호 | Manufacturing Method of a medical plant soy and bean sauce exclude poisonous substance |
| KR20020072806A (en) * | 2002-08-08 | 2002-09-18 | 유연실 | The method of health soy |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100955300B1 (en) * | 2008-02-11 | 2010-04-30 | 세명한방제약 주식회사 | Preparation Method of Soybean Paste Using Fermentation Extract of Houttuynia cordata Thunb and Saururus chinensis Baill |
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