KR20020036246A - a soy sediment laws governing manufacture - Google Patents
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- KR20020036246A KR20020036246A KR1020000066336A KR20000066336A KR20020036246A KR 20020036246 A KR20020036246 A KR 20020036246A KR 1020000066336 A KR1020000066336 A KR 1020000066336A KR 20000066336 A KR20000066336 A KR 20000066336A KR 20020036246 A KR20020036246 A KR 20020036246A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 239000013049 sediment Substances 0.000 title 1
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 37
- 244000068988 Glycine max Species 0.000 claims abstract description 37
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000008696 isoflavones Nutrition 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 23
- 230000001093 anti-cancer Effects 0.000 claims abstract description 14
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 16
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 16
- 150000002515 isoflavone derivatives Chemical class 0.000 claims description 16
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 8
- 244000294411 Mirabilis expansa Species 0.000 claims description 8
- 235000013536 miso Nutrition 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 6
- 238000012258 culturing Methods 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 240000005979 Hordeum vulgare Species 0.000 claims description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 239000012267 brine Substances 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 230000005070 ripening Effects 0.000 claims description 2
- 244000299790 Rheum rhabarbarum Species 0.000 claims 1
- 235000009411 Rheum rhabarbarum Nutrition 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 235000013312 flour Nutrition 0.000 claims 1
- 238000010899 nucleation Methods 0.000 claims 1
- 230000032683 aging Effects 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 210000001161 mammalian embryo Anatomy 0.000 abstract description 2
- 240000006439 Aspergillus oryzae Species 0.000 abstract 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 206010027304 Menopausal symptoms Diseases 0.000 description 2
- 208000001132 Osteoporosis Diseases 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 229920002101 Chitin Polymers 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- ZCOLJUOHXJRHDI-FZHKGVQDSA-N Genistein 7-O-glucoside Natural products O([C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)c1cc(O)c2C(=O)C(c3ccc(O)cc3)=COc2c1 ZCOLJUOHXJRHDI-FZHKGVQDSA-N 0.000 description 1
- CJPNHKPXZYYCME-UHFFFAOYSA-N Genistin Natural products OCC1OC(Oc2ccc(O)c3OC(=CC(=O)c23)c4ccc(O)cc4)C(O)C(O)C1O CJPNHKPXZYYCME-UHFFFAOYSA-N 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- YCUNGEJJOMKCGZ-UHFFFAOYSA-N Pallidiflorin Natural products C1=CC(OC)=CC=C1C1=COC2=CC=CC(O)=C2C1=O YCUNGEJJOMKCGZ-UHFFFAOYSA-N 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000005907 cancer growth Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- ZCOLJUOHXJRHDI-CMWLGVBASA-N genistein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 ZCOLJUOHXJRHDI-CMWLGVBASA-N 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000003075 phytoestrogen Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000019997 soju Nutrition 0.000 description 1
- 231100000027 toxicology Toxicity 0.000 description 1
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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23V2200/306—Foods, ingredients or supplements having a functional effect on health having an effect on bone mass, e.g. osteoporosis prevention
-
- 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
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2116—Flavonoids, isoflavones
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 된장을 제조할 때 항암효과가 매우 뛰어난 이소플라본(isoflavones)을 첨가하여 항암성이 탁월한 된장을 얻을 수 있도록 한 된장의 제조방법에 관한 것이다.The present invention relates to a method for preparing soybean paste so as to obtain soybean paste having excellent anticancer properties by adding isoflavones having excellent anticancer effects when preparing soybean paste.
일반적으로 된장은 전분질 원료(쌀, 보리, 밀)에 종균(황국균)을 배양하여 코지를 만들고 증자한 콩과 혼합하여 소금물에 담근 후 발효 숙성시키면 영양분이 풍부하고 맛이 좋은 된장을 얻을 수 있다.In general, doenjang is grown in starch raw materials (rice, barley, wheat), incubated with coriander, and mixed with steamed soybeans, soaked in brine, and fermented and aged to obtain nutrient-rich and delicious doenjang.
이와 같은 된장은 단백질이 풍부하고 발효시 단백질의 분해에 의하여 생성되는 펩티드(pettide) 또는 아미노산 등에 의하여 구수한 맛과 풍부한 영양분을 얻을 수 있다. 특히, 우리국민의 폐암과 같은 각종 암 발생률이 외국에 비하여 현저하게 낮은 것은 콩을 많이 섭취하면서 이를 발효식품으로 가공하여 섭취하는데 기인하는 것으로 알려져 있다.Such doenjang is rich in protein and can obtain delicious taste and rich nutrients by peptides or amino acids produced by the decomposition of protein during fermentation. In particular, it is known that the incidence of various cancers such as lung cancer of Korean people is significantly lower than that of other countries, due to the consumption of soybeans and processing them into fermented foods.
또한, 콩에는 식물성 피토에스트로겐인 이소플라본이 함유되어 있고, 이 이소플라본은 각종 암을 억제하고 골다공증, 심혈관 질환, 갱년기 증상을 예방할 수 있을 뿐 아니라 다양한 생리활성 작용을 나타내는 제니스틴, 데이드진, 글라이시틴으로 이루어진 단백질 화합물로 보고되고 있다.Soybeans also contain isoflavones, which are plant phytoestrogens. These isoflavones can inhibit various cancers, prevent osteoporosis, cardiovascular disease, menopausal symptoms, as well as various physiological activities such as genistin, daidgin, and glacier. It is reported as a protein compound consisting of chitin.
이와 같은 이소플라본의 효과는 최근 카톨릭의대에서 열린 국제 암예방학회 학술대회와 제3회 국제암심포지엄에서 밝혀진 바 있고, 이 학술대회에서 미국 알라마바대학 약리독성학과 스테픈 반슨 교수는 "생후 2∼20일된 쥐를 대상으로 발암물질을 투여한 후 다시 이소플라본을 투여한 결과 종양이 50％이상 억제됐다"고 밝혔고 이외에도 여러 학술논문에서 이소플라본의 항암효과를 보고하고 있다.The effects of isoflavones were recently revealed at the International Cancer Prevention Conference and the 3rd International Cancer Symposium held at the Catholic Medical University. In this conference, Professor Stephen Barnson, Department of Pharmacology and Toxicology, University of Alabama, said, After isoflavones were administered to 20-day-old rats, the tumors were suppressed by 50% or more. "In addition, several academic papers report the anticancer effects of isoflavones.
그러나, 콩에 다량 함유된 것으로 알려진 이소플라본은 주로 콩 껍질에 붙어 있는 씨눈에 다량 함유되어 있고, 이 콩 껍질과 씨눈은 메주를 담글 때 분리하여 버리는 것이므로 실질적으로 된장에는 극소량의 이소플라본 만이 함유되어 탁월한 항암 효과를 기대하기 어려웠다.However, isoflavones, which are known to be contained in soybeans, are largely contained in the seeds attached to soybean hulls, and these soybean hulls and seeds are separated when soaking soju, so the soybean paste contains only a very small amount of isoflavones. It was difficult to expect an excellent anticancer effect.
본 발명은 상기한 문제점을 감안하여 창안한 것으로서, 그 목적은 된장의 제조 과정에서 적정량의 이소플라본을 첨가하여 함암 효과를 극대화시킬 수 있는 항암성 된장의 제조방법을 제공함에 있는 것이다.The present invention has been made in view of the above problems, and an object thereof is to provide a method for producing anticancer doenjang which can maximize the anti-cancer effect by adding an appropriate amount of isoflavones during the preparation of doenjang.
상기한 목적을 달성하기 위한 본 발명의 특징은, 선별된 양질의 콩을 깨끗한 물로 세척하는 수세공정과; 세척된 콩을 시루에 넣어 고열의 스팀을 부여하는 증자공정과; 증자되어 팽화된 콩에 종균(황국균)을 투여하는 종균투여공정과; 종균이 투여된 콩을 발효시켜 포자가 활성화되도록 종국(種麴)을 배양하는 숙성공정과; 숙성 발효된 콩을 건조시키는 건조공정과; 건조된 콩을 소금물에 담그고, 소량의 이소플라본을 첨가하는 담금공정과; 담금된 콩을 일정기간 숙성시켜 충분히 발효시키는 숙성공정에 의하여 된장이 완성됨을 특징으로 하는 항암성 된장의 제조방법에 의하여 달성될 수 있는 것이다.Features of the present invention for achieving the above object, the washing step of washing the selected high quality beans with clean water; A steaming process of putting the washed beans into a shiru to give steam of high heat; Spawn administration step of administering spawn (Sukbak) to the increased and expanded beans; A fermentation step of culturing the seed so that the spores are activated by fermenting the beans to which the seed is administered; A drying step of drying the aged fermented soybeans; A dipping step of dipping the dried beans in brine and adding a small amount of isoflavone; It can be achieved by the method for producing anticancer miso characterized in that the soybean paste is completed by a ripening process of fermenting soaked soybeans for a certain period of time.
도 1은 본 발명의 일실시예를 예시한 제조공정도,1 is a manufacturing process diagram illustrating an embodiment of the present invention;
도 2는 본 발명에 의한 종균의 제조공정도.Figure 2 is a production process of the spawn according to the present invention.
이하, 상기한 목적을 달성하기 위한 바람직한 실시예를 도 1의 제조공정도에 의하여 공정별로 상세히 설명하면 다음과 같다.Hereinafter, the preferred embodiment for achieving the above object will be described in detail by process by the manufacturing process diagram of FIG.
수세공정;Washing process;
이 단계에서는 선별된 양질의 콩을 깨끗한 물로 세척하는 공정이다. 이때, 세척과정에서 콩을 물에 침지(沈漬)하여 수분이 충분히 흡수되도록 하면 이어지는 증자공정이 원활하게 이루어지도록 할 수 있다.In this step, the selected high quality beans are washed with clean water. At this time, by soaking the soybeans in water during the washing process to sufficiently absorb the water can be carried out smoothly the subsequent process.
증자공정;Capital increase process;
이 단계에서는 깨끗하게 세척된 콩을 시루에 넣고, 고열의 스팀을 시루에 주입시켜 약 1 시간 정도 찌는 공정이다. 이때 콩을 증자공정에서 팽화되어 분자간의 간격이 넓어지면서 겔(gel) 상태를 유지함에 따라 종균의 배양이 원할하게 이루어질 수 있도록 하는 공정이다.In this step, the cleansed soybeans are put in the siru and steam is poured into the siru and steamed for about 1 hour. At this time, the soybean is swelled in the process of increasing the number of molecules in the process of increasing the spacing between the molecules to maintain the gel (gel) state is to be made smoothly.
종균투여공정;Spawn administration process;
이 단계에서는 고열의 스팀에 의하여 팽화된 콩을 30∼40℃로 냉각시킨 후 종균(황국균)을 투여하는 공정이다. 이때 사용하는 종균은 여러 가지가 있으나 발효성이 뛰어난 순수한 황국균(apergillus)을 사용하는 것이 바람직하다.In this step, the soybeans, which have been swollen by high-temperature steam, are cooled to 30 to 40 ° C., followed by the administration of spawn (S. aureus). At this time, there are several kinds of spawn, but it is preferable to use pure apergillus (apergillus) excellent fermentability.
경우에 따라서는 전분질 원료(쌀, 보리, 밀)를 증자하여 황국균을 배양시킨 코지를 종균으로 사용할 수도 있고, 이 코지의 제조공정은 쌀, 보리, 밀과 같은 전분질 원료를 시루에 넣어 고열의 스팀을 부여하는증자공정과; 증자되어 팽화된 전분질원료에 황국균을 투여하여 포자가 활성화되도록 종국(種麴)을 배양시키는배양공정과; 배양공정에 의하여 포자가 많이 증식된종균(코지)을 완성하여 종균투여공정에 사용할 수 있는 것이다.In some cases, koji can be used as a spawn to increase the starch raw material (rice, barley, wheat), and the process of manufacturing this koji is to add starch raw materials such as rice, barley, and wheat to the rice to produce high-temperature steam. A capital increase process ; A culture step of culturing the seed to swell the spores by administering the H. pylori to the expanded starched raw material; By spawning a lot of spores proliferated by the cultivation process (cozy) can be used in the seed administration process.
이때, 팽화된 전분질 원료에서 종균이 배양되면 순수한 황국균(apergillus)을 많이 증식하여 종국을 형성하고 이 종국을 섞고, 뒤치고, 담기를 하여 코지를 완성하면 황국균이 무수하게 증식되어 발효가 촉진되는 것이므로 후술되는 숙성공정의 전체적인 기간을 단축시킬 수 있는 등의 이점이 있다.At this time, when the spawn is cultured in the expanded starch raw material, a large number of pure apergillus is multiplied to form a final state, and after mixing, lagging, and adding the finished koji to complete the koji, so that the fermentation is promoted by countless growth of the bacterium. There is an advantage that the overall period of the aging step to be described later can be shortened.
숙성공정;Aging process;
이 단계에서는 종균이 투여된 콩을 약48시간 발효 숙성시켜 포자가 활성화되도록 종국(種麴)을 배양시키는 1차 숙성공정이다.In this stage, the soybeans to which the seed has been administered are fermented for about 48 hours, and the first maturing process is carried out to cultivate the seed so that spores are activated.
건조공정;Drying process;
이 단계에서는 숙성발효된 콩을 건조시켜 적정 수분함유량을 유지토록 하는공정이다.In this step, the fermented fermented soybeans are dried to maintain an appropriate moisture content.
담금공정;Immersion process;
이 단계는 건조된 콩을 염도 17∼20％의 소금물에 담그어 염분 함유량이 7∼11％이 유지되도록 하는 공정으로서 이때 본 발명의 제일 중요한 요소인 이소플라본을 첨가시킨다.This step is to soak the dried soybeans in salt water of 17 to 20% salinity to maintain the salt content of 7 to 11%. At this time, isoflavone, which is the most important element of the present invention, is added.
상기 이소플라본은 콩의 0.1∼6중량％가 유지되도록 첨가하는 것이 바람직하다. 이때에는 콩이나 다른 식물에서 순수하게 추출한 이소플라본을 사용한 것이다.The isoflavone is preferably added so that 0.1 to 6% by weight of the beans are maintained. At this time, isoflavones purely extracted from soybeans or other plants are used.
경우에 따라서는 콩 껍질에 붙어있는 씨눈(배아)을 콩의 1∼30중량％가 유지되도록 첨가하여 사용할 수도 있다. 콩의 씨눈에는 콩에 함유된 이소플라본 보다 3∼5배정도 많이 함유하고 있는 것이므로 이렇게 하더라도 결국 전체적인 이소플라본의 함유량을 높여줄 수 있는 것이다.In some cases, the seedlings (embryo) attached to the bean husks may be added to maintain 1 to 30% by weight of the beans. Soybean seeds contain about three to five times more than isoflavones in soybeans, so even if you do this will eventually increase the overall content of isoflavones.
숙성공정;Aging process;
이 단계는 담금된 콩을 1∼3개월 숙성(aging)시키는 공정으로서 이때 콩에 투여된 황국균이나 종균이 배양된 코지에 의하여 된장이 발효 숙성되어 완성되는 공정이다.This step is a step of aging the soaked soybeans for 1 to 3 months, and the process is completed by fermenting soybean paste with fermented koji cultured with yellow germ or spawn seed administered to the soybean.
이와 같이 된장이 발효 숙성되면 단백질과 글리코겐이 분해되면서 맛있고 영양이 풍부한 된장을 얻을 수 있고, 이때 혼합된 이소플라본은 된장에 고르게 흡수되어 항암성이 탁월한 된장이 완성된다.When fermented and fermented soybean paste, proteins and glycogen are broken down to obtain delicious and nutritious miso, and the mixed isoflavones are evenly absorbed into the miso to complete the excellent anti-cancer miso.
이상에서 상술한 바와 같은 본 발명은, 된장의 제조과정에서 첨가되는 이소플라본에 의하여 각종 암을 억제하고 골다공증, 심혈관 질환, 갱년기 증상을 예방할 수 있음은 이미 다양한 임상실험에서 이미 밝혀진 바 있는 것이므로 이소플라본을 함유한 된장을 오래 섭취하면 항암 효과는 물론 암세포의 성장을 억제시키는 효과와 암을 유발하는 돌연변이를 억제시키는 요인이 있어 여러 가지 발암물질의 돌연변이력을 떨어 뜨려 암을 예방할 수 있는 최상의 암 예방식품을 제공할 수 있는 것으로서 결국은 국민의 건강을 증진시켜 줄 수 있고 된장의 대외 경쟁력을 최대한 높여줄 수 있는 것이다.As described above, the present invention can suppress various cancers and prevent osteoporosis, cardiovascular disease, menopausal symptoms by isoflavones added in the preparation of miso, and isoflavones have already been found in various clinical trials. Soybean paste containing long-term doenjang has the anti-cancer effect as well as the effect of inhibiting the growth of cancer cells and the factors that inhibit the cancer-causing mutations. In the end, it can improve the health of the people and enhance the external competitiveness of miso.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100414859B1 (en) * | 2001-02-28 | 2004-01-14 | 삼조쎌텍 주식회사 | Processes for preparing koji and jang(soybean sauce) using soybean embryo, and koji and jang(soybean sauce) having high isoflavone content prepared thereby |
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| JPH09187244A (en) * | 1996-01-10 | 1997-07-22 | Kikkoman Corp | Isoflavone compound-rich miso |
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| KR19980025243A (en) * | 1998-04-03 | 1998-07-06 | 김용식 | How to Make Doenjang |
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| KR20000030298A (en) * | 2000-02-21 | 2000-06-05 | 도일석 | A soy and toenjang manufacturing method |
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|---|---|---|---|---|
| KR950024688A (en) * | 1994-02-15 | 1995-09-15 | 김종팔 | Manufacturing method of doenjang with mugwort |
| JPH09187244A (en) * | 1996-01-10 | 1997-07-22 | Kikkoman Corp | Isoflavone compound-rich miso |
| JPH104904A (en) * | 1996-04-26 | 1998-01-13 | Fuji Oil Co Ltd | Material for food or beverage and production thereof |
| JPH10210946A (en) * | 1997-01-31 | 1998-08-11 | Fuji Oil Co Ltd | Soybean hypocotyl utilizing food and manufacture thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100414859B1 (en) * | 2001-02-28 | 2004-01-14 | 삼조쎌텍 주식회사 | Processes for preparing koji and jang(soybean sauce) using soybean embryo, and koji and jang(soybean sauce) having high isoflavone content prepared thereby |
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