KR20030084180A - Korean fermented hot pepper-soybean paste and korean fermented soybean paste with weight loss effect - Google Patents

Korean fermented hot pepper-soybean paste and korean fermented soybean paste with weight loss effect Download PDF

Info

Publication number
KR20030084180A
KR20030084180A KR1020020022743A KR20020022743A KR20030084180A KR 20030084180 A KR20030084180 A KR 20030084180A KR 1020020022743 A KR1020020022743 A KR 1020020022743A KR 20020022743 A KR20020022743 A KR 20020022743A KR 20030084180 A KR20030084180 A KR 20030084180A
Authority
KR
South Korea
Prior art keywords
weight
soybean paste
dong
powder
green tea
Prior art date
Application number
KR1020020022743A
Other languages
Korean (ko)
Other versions
KR100462331B1 (en
Inventor
임성일
홍상필
조경현
Original Assignee
한국식품개발연구원
조경현
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 한국식품개발연구원, 조경현 filed Critical 한국식품개발연구원
Priority to KR10-2002-0022743A priority Critical patent/KR100462331B1/en
Publication of KR20030084180A publication Critical patent/KR20030084180A/en
Application granted granted Critical
Publication of KR100462331B1 publication Critical patent/KR100462331B1/en

Links

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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • A23V2200/332—Promoters of weight control and weight loss
    • 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
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • 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
    • A23V2250/202—Algae extracts
    • 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
    • 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
    • A23V2250/2118—Garcinia cambogia, hydroxycitric acid
    • 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
    • A23V2250/214—Tea
    • 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
    • A23V2250/70—Vitamins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Agronomy & Crop Science (AREA)
  • Inorganic Chemistry (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

PURPOSE: Provided is korean fermented hot pepper-soybean paste or korean fermented soybean paste with weight loss effect. It maintains its functional properties, such as a taste and flavor even though adding of a pomegranate extract, Benincasa hispida powder, green tea or a mixture thereof, while inhibiting obesity. CONSTITUTION: Korean fermented hot pepper-soybean paste or korean fermented soybean paste with weight loss effect is characterized by containing at least one of 0.01-10 wt.% of a pomegranate extract, 0.01-10 wt.% of Benincasa hispida powder, 0.01-10 wt.% of green tea or their mixture, and the balance of general korean fermented hot pepper-soybean paste or korean fermented soybean paste.

Description

비만억제 효과를 갖는 고추장 및 된장 {Korean fermented hot pepper-soybean paste and Korean fermented soybean paste with weight loss effect}Kochujang and Doenjang (Korean fermented hot pepper-soybean paste and Korean fermented soybean paste with weight loss effect}

본 발명은 비만을 억제하는 생리 기능성을 부여한 장류에 관한 것으로, 더욱 상세하게는 고추장 및 된장을 포함하는 장류에 석류 추출물, 동아분말, 녹차 또는 이들의 혼합물을 첨가하더라도 맛, 향, 색 등의 관능적 특성을 손상시키지 않으면서 섭취시 비만억제 효과를 발휘하는 고추장 및 된장에 관한 것이다.The present invention relates to a soybean paste that imparts physiological function to suppress obesity, and more particularly, even if pomegranate extract, Dong-a powder, green tea or a mixture thereof is added to soybean paste including red pepper paste and miso, The present invention relates to red pepper paste and soybean paste which have an anti-obesity effect upon ingestion without impairing properties.

고추장은 제조과정 중에 전분분해로 생성되는 당분의 단맛과 대두단백질(메주의 원료)에서 유래되는 아미노산의 구수한 맛, 고춧가루의 매운맛 그리고 소금의 짠맛이 잘 조화된 조미식품으로서, 그 유래는 조선조 숙종 때의 산림경제(山林經濟) 중의 조만초장법이 고추장제조의 최초 기록이며, 1815년의 규합총서에서는 고추장을 만드는데 필요한 재료와 양이 열거된 바 있는 전통발효식품이다. 우리나라의 전통고추장은 고추분, 찹쌀, 콩의 발효물에서 유래된 단백질, 당류, 카로틴, 비타민과 캡사이신, 대두 펩타이드 등 영양성분 및 생리활성물질이 함유되고, 매운맛, 단맛, 감칠맛이 잘 조화된 특성이 있어 칠리, 타바스코 및 토마토 케찹과 같은 서양의 다용도 소스 못지 않게 각종 요리에 이용가치가 높다.Kochujang is a seasoned food that combines the sweetness of sugar produced by starch decomposition and the delicious taste of amino acids derived from soy protein (meju raw material), the spicy taste of red pepper powder, and the salty taste of salt. It is the first record of Kochujang production in the forest economy of Sanlin, and the 1815 rally was a traditional fermented food that lists the ingredients and quantities required to make kochujang. Traditional Korean red pepper paste contains nutritious and bioactive substances such as red pepper powder, glutinous rice, and soybean fermented products, sugars, carotene, vitamins, capsaicin, and soybean peptides. It's worth it for a variety of cuisines, just as much as Western versatile sauces like chili, tabasco and tomato ketchup.

한편, 된장은 삶은 콩에 미생물이 자연접종되어 만들어진 메주를 이용한 한국의 대표적인 반고체상 대두발효식품으로서, 오랜 세월동안 한국인의 식탁에서 중요한 위치를 차지하여 왔다. 된장은 원료 대두에서 유래되는 단백질, 탄수화물, 지방 등의 영양소가 골고루 갖추어진 우수한 조미식품으로 육류의 섭취량이 많지 않은 한국의 중요한 단잭질 공급원으로서 식생활에 없어서는 안 될 중요한 식품으로 자리잡고 있다. 이러한 된장은 주원료인 단백질이 미생물의 작용으로 분해되어 생성된 분해산물과 발효과정 중에 미생물의 작용에 의해 새로이 생성되는 물질들로 구성되어 있으므로 다양한 생리활성을 나타내는 것으로 알려져 있다.Doenjang, meanwhile, is Korea's representative semi-solid soybean fermented food made from meju, which is made by inoculating microorganisms into boiled soybeans, and has occupied an important position on the table of Koreans for many years. Doenjang is an excellent seasoning food that is rich in nutrients such as protein, carbohydrates and fats derived from raw soybeans. It is an important source of sweets in Korea, where meat is not ingested. Such doenjang is known to exhibit various physiological activities because it is composed of decomposition products produced by the breakdown of proteins as the main raw material and substances newly produced by the action of microorganisms during fermentation.

이러한 장점에 더하여, 최근 소비자들의 발효식품을 선택하는 기준이 시대의 변화와 더불어 달라져 맛, 색, 향과 같은 관능적 특성 못지 않게 식품의 기능성을 중요시하는 경향으로 전환되어가고 있다.In addition to these advantages, recently, the criteria for selecting fermented foods of consumers have changed with the change of the times, and are shifting to the importance of food functionality as much as sensory characteristics such as taste, color and aroma.

이러한 요구에 부응하여, 이미 홍삼을 첨가한 장류, 녹차를 첨가한 장류에 대해 보고된 바 있으며, 숙성기간을 단축시킬 목적으로 키토산을 0.01 내지 0.5중량%(w/w)으로 첨가한 저염 기능성 고추장, 키토산의 기능성 및 대장균 생육 억제를 위해 키토산이 첨가된 기능성 고추장, 된장, 쌈장 등이 특허 등록된 바 있다.In response to these demands, there have been reports of red ginseng added and green tea added, and low salt functional kochujang added with chitosan at 0.01 to 0.5% by weight (w / w) for the purpose of shortening the ripening period. In order to inhibit the growth of E. coli and the growth of chitosan, chitosan-added functional gochujang, miso, and ssamjang have been patented.

특히, 현대사회 사람들은 비만이나 건강에 대한 관심이 많으며, 이를 충족하기 위한 많은 식품들이 개발되어 있으나, 그 효과에 대한 검증이 미비한 실정이며, 이에 대다수의 소비자들은 맵고 짠 음식을 금기 또는 먹거리를 절제하는 방법으로 만족하고 있는 실정이다.In particular, people in modern society have a lot of interest in obesity and health, and many foods have been developed to satisfy them, but the effectiveness of the food is insufficiently verified, and most consumers refrain from taboo or eating spicy and salty foods. I am satisfied with how to do it.

본 발명은 소비자들의 먹거리로부터의 해방감을 충족시킬 수 있도록 비만억제효과가 있는 기능성 고추장 및 된장을 개발하고자 각종 기능성 소재를 여러 비율로 배합하는 실험을 거듭하고, 그 효과를 실험으로 입증하여 본 발명을 완성하였다.The present invention is to repeat the experiment to combine various functional materials in various ratios in order to develop a functional red pepper paste and miso with an anti-obesity effect to satisfy the feeling of liberation from consumers' food, and prove the effect by experiment Completed.

이에, 본 발명은 앞서 설명한 바와 같은 종래 기술의 문제점을 더욱 효율적으로 해결하기 위하여 제공된 것으로서, 그 목적은 고추장 및 된장을 비롯한 장류에 석류 추출물, 동아분말, 녹차 또는 그의 혼합물을 첨가함으로써 고추장 및 된장 본래의 관능적 특성을 감소시키지 않는 동시에 비만억제효과를 비롯한 건강상 크게 개선된 장류를 제공하고자 하는 것이다.Accordingly, the present invention is provided to solve the problems of the prior art as described above more efficiently, the object is to add the pomegranate extract, Dong-a powder, green tea or a mixture thereof to the intestines, including red pepper paste and miso It does not reduce the organoleptic properties, but at the same time provides a significantly improved health, including obesity inhibitory effect.

상기한 목적을 달성하기 위하여 본 발명에 따른 장류 중 고추장은 석류 추출물, 동아분말, 녹차 또는 이들 중 2 이상의 혼합물로 이루어지는 그룹 중에서 선택되는 어느 하나의 성분을 포함하되, 상기 석류 추출물은 0.01 내지 10중량%, 동아분말은 0.01 내지 10중량%, 녹차는 0.01 내지 5중량%의 양으로 함유하며, 그 외 잔량으로서 고추장을 포함하여 이루어지는 것을 특징으로 한다.To achieve the above object, red pepper paste in the jangjang according to the present invention includes any one component selected from the group consisting of pomegranate extract, dongah powder, green tea or a mixture of two or more thereof, the pomegranate extract is 0.01 to 10% by weight %, Dong-A powder is contained in an amount of 0.01 to 10% by weight, green tea in an amount of 0.01 to 5% by weight, and the remaining amount is characterized in that it comprises red pepper paste.

한편, 본 발명에 따른 장류 중 된장은 석류 추출물, 동아분말, 녹차 또는 이들 중 2 이상의 혼합물로 이루어지는 그룹 중에서 선택되는 어느 하나의 성분을 포함하되, 상기 석류추출물은 0.01 내지 10중량%, 동아분말은 0.01 내지 10중량%, 녹차는 0.01 내지 5중량%의 양으로 함유하며, 그 외 잔량으로서 된장을 포함하여 이루어지는 것을 특징으로 한다.On the other hand, doenjang in the miso according to the present invention contains any one component selected from the group consisting of pomegranate extract, Dong-a powder, green tea or a mixture of two or more thereof, the pomegranate extract is 0.01 to 10% by weight, Dong-a powder 0.01 to 10% by weight, green tea is contained in an amount of 0.01 to 5% by weight, characterized in that it comprises miso as the remaining amount.

또한, 상기 고추장 및 된장은 상기 구성 성분 외에 다시마, 검정콩, 키토산, 가르시니아 캄보지아 추출물, 당귀, 프로폴리스, 송엽, 효모, 석창포, 대추, 들깨, 천문동, 백복령, 율무, 비타민 A, B, C, D, E 등을 포함하는 미네랄, 칼슘, 철, 아연 등을 포함하는 비타민, 두충, 마늘, 은행잎 추출물 또는 이들 중 2 이상의 혼합물로 이루어지는 그룹 중에서 선택되는 어느 하나의 성분을 더 포함하여 이루어지는 것을 특징으로 한다.In addition, the red pepper paste and miso are kelp, black soybean, chitosan, garcinia cambogia extract, Angelica, propolis, pine needles, yeast, Seokchangpo, jujube, perilla, persimmon dong, baekbokyeong, yulmu, vitamin A, B, C, D , Characterized in that it further comprises any one component selected from the group consisting of vitamins, tofu, garlic, ginkgo biloba extract or mixtures of two or more thereof, including minerals including E, calcium, iron, zinc and the like. .

이하, 본 발명에 대하여 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.

본 발명의 비만억제효과를 갖는 장류는 해당 장 성분 외에 석류추출물, 동아분말, 녹차 또는 이들 중 2 이상의 혼합물로 이루어지는 그룹 중에서 선택되는 어느 하나의 성분을 필수구성요소로 함유하며, 그 외 부가적으로 다시마, 검정콩, 키토산, 가르시니아 캄보지아 추출물, 당귀, 프로폴리스, 송엽, 효모, 석창포, 대추, 들깨, 천문동, 백복령, 율무, 비타민, 미네랄, 두충, 마늘, 은행잎 추출물 또는 이들 중 2 이상의 혼합물을 더 포함하여 이루어지도록 구성되어 있다.Beef having an obesity inhibitory effect of the present invention contains any one component selected from the group consisting of pomegranate extract, Dong-a powder, green tea or a mixture of two or more thereof as an essential component in addition to the corresponding intestinal components, and additionally Kelp, black bean, chitosan, garcinia cambogia extract, Angelica, propolis, pine needles, yeast, Seokchangpo, jujube, perilla, astronomical dong, baekbokyeong, yulmu, vitamins, minerals, tofu, garlic, ginkgo biloba extract or mixtures of two or more thereof It is configured to be made.

이들 중 석류 추출물, 동아분말, 녹차는 고추장 및 된장을 비롯한 장류의 원료배합 시 또는 숙성 중에 또는 숙성완료 후에 첨가될 수 있으며, 복용 또는 섭취시에 안정성이 우수하다. 그러나, 이들 성분은 과량 사용시 맛과 색상을 비롯한 장류의 관능적 특성을 손상시켜 상품적 가치를 저하시킬 우려가 있어 그 첨가량을 조절하여 사용하여야 한다.Among them, pomegranate extract, Dong-a powder, and green tea may be added during the mixing of raw materials of kochujang including red pepper paste and miso, or during ripening or after ripening, and have excellent stability when taken or ingested. However, these ingredients may be impaired the organoleptic properties of the soy sauce, including taste and color when used in excess, which may lower the merchandise value should be used by adjusting the amount added.

본 발명의 장류 중 고추장에 석류 추출물, 동아분말, 녹차의 첨가량을 변화시키면서 맛, 향, 색의 기호성을 평가하고, 그 결과를 하기 표 1에 나타내었다.To evaluate the palatability of taste, flavor, color while changing the addition amount of pomegranate extract, Dong-a powder, green tea in the kochujang of the present invention, the results are shown in Table 1 below.

고추장외첨가물Red pepper paste additives 평가대상Evaluation target 첨가량 (중량%)Added amount (% by weight) 0.50.5 1One 2.52.5 55 1010 석류추출물Pomegranate Extract 맛flavor ＯO ＯO ＯO ＯO 쓴맛bitter 향incense ＯO ＯO ＯO ＯO ＯO 색color ＯO ＯO ＯO ＯO ＯO 동아분말Dong-A Powder 맛flavor ＯO ＯO ＯO ＯO 연한맛Light taste 향incense ＯO ＯO ＯO ＯO ＯO 색color ＯO ＯO ＯO ＯO 색도약함Color weakness 녹차green tea 맛flavor ＯO ＯO ＯO ＯO 향incense ＯO ＯO ＯO ＯO 색color ＯO ＯO ＯO ＯO

Ｏ: 일반 고추장과 기호도가 동일O: Same as normal kochujang

상기 표 1에서 알수 있는 바와 같이, 상기 석류 추출물은 제조되는 고추장 총 중량에 대하여 0.01중량% 미만의 양으로 사용할 경우 비만억제효과가 미미한 효과가 있을 수 있으며, 10중량% 초과의 양으로 사용할 경우 쓴맛이 형성되어 상품적 가치를 저하시키는 문제점이 있을 수 있다. 또한, 동아분말은 0.01% 미만의 양으로 사용할 경우 역시 비만억제효과가 미미한 문제점이 있을 수 있으며, 10중량% 초과의 양으로 사용할 경우 고추장 고유의 맛이 연하며, 색도가 약한 문제점이 있을 수 있다. 녹차 또한 0.01중량% 미만의 양으로 사용할 경우 비만억제효과가 미미한 문제점이 있을 수 있고, 5중량% 이하의 양으로 사용하였을 때 일반고추장과 기호도 차가 없다.As can be seen in Table 1, the pomegranate extract may have a slight effect of inhibiting obesity when used in an amount less than 0.01% by weight based on the total weight of red pepper paste prepared, bitter taste when used in an amount of more than 10% by weight There may be a problem that is formed to lower the merchandise value. In addition, the Dong-A powder may have a problem that the obesity inhibitory effect is insignificant when used in an amount less than 0.01%, and when used in an amount of more than 10% by weight, the taste of Gochujang may be light and the color may be weak. . Green tea may also have a slight problem when the use of less than 0.01% by weight of the obesity inhibitory effect, when used in an amount of less than 5% by weight, there is no difference between the general pepper paste and the taste.

이에, 본 발명은 전체 중량에 대하여 석류 추출물은 0.01 내지 10중량%, 동아분말은 0.01 내지 10중량%, 녹차는 0.01 내지 5중량%의 양으로 함유는 것이 바람직하다.Accordingly, the present invention preferably contains 0.01 to 10% by weight of pomegranate extract, 0.01 to 10% by weight of Dong-A powder, and 0.01 to 5% by weight of green tea.

그 외, 부가적으로 첨가될 수 있는 다시마, 검정콩, 키토산, 가르시니아 캄보지아 추출물, 당귀, 프로폴리스, 송엽, 효모, 석창포, 대추, 들깨, 천문동, 백복령, 율무, 비타민, 미네랄, 두충, 마늘, 은행잎 추출물 또는 이들 중 2 이상의 혼합물로 이루어지는 그룹 중에서 선택되는 어느 하나의 성분은 원하는 맛, 향, 색 등에 따라 조절하여 첨가할 수 있다. 바람직하게는 장류 총 중량의 10% 이내의 양으로 첨가하는 것이 좋다. 또한, 상기 부가 첨가물들은 통상의 방법으로 추출 또는 분쇄하거나, 통상의 건강식품이나 생약재에 사용되는 것과 같은 방법 및 상태로 사용된다. 다시마는 물에 담가 염분을 제거한 후 건조하여 분쇄한다.In addition, kelp, black bean, chitosan, garcinia cambogia extract, Angelica, propolis, pine needles, yeast, quarry, jujube, perilla, astronomical dong, baekbokyeong, yulmu, vitamins, minerals, tofu, garlic, ginkgo leaf Any one component selected from the group consisting of an extract or a mixture of two or more of these may be added by adjusting according to the desired taste, aroma, color and the like. Preferably it is added in an amount of less than 10% of the total weight of the entertaining. In addition, the additives may be extracted or ground in a conventional manner, or used in the same manner and state as those used in conventional health foods or herbal medicines. Kelp is immersed in water to remove salt and then dried and crushed.

본 발명의 고추장 및 된장을 비롯한 장류 조성물에 함유되는 기능성 소재는 모두 생약재, 식품재료 및 식품 또는 의약첨가물로 사용되어 온 것이므로, 복용 또는 섭취 시 인체에 대해 안전성이 우수하다.Functional materials contained in the enteric composition, including red pepper paste and soybean paste of the present invention has been used as a herbal medicine, food ingredients and food or pharmaceutical additives, it is excellent safety for the human body when taking or ingesting.

본 발명의 주요 구성물질인 석류 추출물, 동아분말, 녹차는 본 발명의 주제물질과 각종의 첨가되는 재료 그리고 제조방법 및 주제물질의 첨가시기 등은 선택적으로 가감 내지는 응용 조정될 수 있다.Pomegranate extract, Dong-a powder, green tea, which are the main constituents of the present invention, the subject matter of the present invention, various materials to be added, and the preparation method and the addition time of the subject matter may be selectively added or decreased or adjusted.

이하, 고추장을 실시예 및 비교예를 들어 보다 구체적으로 설명하지만 본 발명이 이들 예로만 한정되는 것은 아니다.Hereinafter, gochujang is described in more detail by way of examples and comparative examples, but the present invention is not limited only to these examples.

[실시예 및 비교예][Examples and Comparative Examples]

하기 표 2의 조성에 따라 성분을 혼합한 후, 숙성공정을 거쳐 고추장을 제조하였다.After mixing the components according to the composition of Table 2, through the aging process was prepared kochujang.

성분ingredient 조성(중량%)Composition (% by weight) 실시예Example 석류추출물동아분말녹차고추장Pomegranate Extract Dong-A Powder Green Tea Pepper Paste 0.250.250.5잔량0.250.250.5 balance 비교예Comparative example 고추장Kochujang 100100

이하, 상기 실시예 및 비교예의 고추장의 관능적 특성을 시험한 결과를 하기 시험예 1에 나타내었다.Hereinafter, the results of testing the sensory characteristics of kochujang of the Examples and Comparative Examples are shown in Test Example 1.

[시험예 1][Test Example 1]

상기 실시예와 비교예의 고추장을 대상으로 하여 수분, 염도, pH, 산도, 조단백질, 포르몰태질소, 켑산틴(Capsantin), 색도를 통상의 방법에 따라 측정하고, 그 결과를 하기 표 3에 나타내었다. 또한, 고추장 1g에 대한 총균수, 젖산균수, 곰팡이 또는 효모균수를 측정하고, 그 결과를 하기 표 4에 나타내었다.Water, salinity, pH, acidity, crude protein, formol nitrogen, capsantin, and chromaticity were measured according to a conventional method for the kochujang of Examples and Comparative Examples, and the results are shown in Table 3 below. . In addition, the total number of bacteria, lactic acid bacteria, mold or yeast bacteria for 1 g of red pepper paste was measured, and the results are shown in Table 4 below.

구분division 수분(%)moisture(%) 염도(%)Salinity (%) pHpH 산도(%)Acidity (%) 조단백질(%)Crude Protein (%) 포르몰태질소(㎎%)Formol nitrogen (mg%) 캡산틴(%)Capstantine (%) 색도(L,a,b)Chromaticity (L, a, b) 실시예Example 46.346.3 4.84.8 4.834.83 1.461.46 7.17.1 196196 0.10940.1094 28.44+15.56+9.2628.44 + 15.56 + 9.26 비교예Comparative example 46.946.9 4.74.7 4.854.85 1.511.51 7.27.2 217217 0.11180.1118 30.35+19.86+9.2630.35 + 19.86 + 9.26

구분division 젖산균(log cfu/g)Lactic acid bacteria (log cfu / g) 곰팡이+효모(log cfu/g)Mold + Yeast (log cfu / g) 세균(log cfu/g)Bacteria (log cfu / g) 실시예Example 7.007.00 7.567.56 7.307.30 비교예Comparative example 7.047.04 7.607.60 7.957.95

상기 표 3 및 4의 성분 분석 결과에서 알 수 있는 바와 같이, 실시예의 고추장은 비교예의 일반 고추장에 비해 그 품질이 거의 저하되지 않았다.As can be seen from the component analysis results of Tables 3 and 4, the quality of the red pepper paste of the Example was not substantially reduced compared to the general red pepper paste of the comparative example.

[시험예 2][Test Example 2]

또한, 고추장에 대한 비만억제효능을 시험하기 위하여, 구입한 생후 4주령된 흰쥐(S.D. rat)의 체중이 80g되었을 때 난괴법(randaized complate block design)에 따라 처리군 당 12마리씩 배치하여 8주간 동안 사양하면서, 대조군에는 흰쥐용 가루사료에 돼지기름(lard) 9.0%을 첨가하여 고지방식이를 제조한 기본식이를 급여하였고, 실시예군에는 상기 기본식이에 본 발명의 고추장 5중량%을 급여하여, 이들에 대한 성장률, 각종 장기무게, 정자의 각종 능력을 측정하여 표 5, 6 및 7에 나타내었다.In addition, in order to test the anti-obesity effect on kochujang, 12 rats of 4 week old rats (SD rat) purchased were weighed at 80g and placed into 12 groups per treatment group for 8 weeks according to the randaized complate block design. While refraining, the control group was fed a basic diet to prepare a high-fat diet by adding 9.0% of pig oil (lard) to the rat powder feed, the Example group was fed 5% by weight of kochujang of the present invention to the basic diet, The growth rate, various organ weights, and various sperm capacities of the sperm were measured and shown in Tables 5, 6, and 7.

여기서, 체중과 식이섭취량은 1주일마다 측정하였고, 장기 무게는 시험종료 전 12시간 절식 후 측정하였으며, 유영지구력(swimming endurance)은 자콥(Jacob)과 미츄드(Michud)(1961)의 방법에 따라 55×45×34㎝(W×L×H) 크기의 수조에 36㎝ 깊이로 물을 채우고, 20℃의 수온을 유지하면서, 1회에 흰쥐 4마리를 수조에 함께 넣고 기진맥진(exhaustion)할 때까지의 시간을 측정하였다. 기진맥진하는 시점은 물속에 흰쥐의 머리가 7초 동안 잠길 때를 기준으로 하였고, 이 때 바로 흰쥐를 회수하였다. 또한, 정자활력도(sperm mobility) 검사는 통상의 생사염색법(dead-alive staining)을 이용하였으며, 정자생존율 및 정자수(sperm count)는 원정액(whole semen)을 3%의 염화나트륨(NaCl)용액과 혼합하여 해마토시토미터(haematocytometer)를 이용하여 현미경(×200)으로 계수하였다.Here, body weight and dietary intake were measured every week, organ weight was measured after 12 hours fasting before the end of the test, swimming endurance according to the method of Jacob and Michud (1961) Fill a 55 × 45 × 34 cm (W × L × H) water tank with 36 cm deep water and maintain the water temperature at 20 ° C. The time until was measured. The time of exhaustion was based on the head of the rat being submerged in water for 7 seconds, and the rat was immediately recovered. In addition, the sperm mobility test was performed using conventional dead-alive staining, and the sperm viability and sperm count were measured using a whole semen solution of 3% sodium chloride (NaCl). The mixture was counted with a microscope (× 200) using a haematocytometer.

처리군Treatment group 개시체중(g)Starting weight (g) 종료체중(g)End weight (g) 성장률(g/일)Growth rate (g / day) 식이섭취량(g/일)Dietary Intake (g / day) 실시예군Example 85.885.8 348.1348.1 4.704.70 20.120.1 대조군Control 80.680.6 387.4387.4 5.495.49 21.021.0

처리군Treatment group 장기무게(g)Organ weight (g) 간liver 비장spleen 신장kidney 정소Testicle 실시예군Example 10.7210.72 0.760.76 1.121.12 1.651.65 대조군Control 12.012.0 0.740.74 1.231.23 1.571.57

처리군Treatment group 유영지구력(sec)Swimming endurance (sec) EFP(g)EFP (g) 정자활력도(%)Sperm Vitality (%) 정자생존율(g)Sperm survival rate (g) 정자수(×107)Sperm number (× 10 7 ) 실시예군Example 714.5714.5 1.281.28 4.74.7 61.961.9 77.677.6 대조군Control 678.8678.8 1.651.65 4.64.6 63.263.2 63.263.2

상기 표 5의 결과가 나타내는 바와 같이, 실시예군의 체중 405.7% 증가하였고, 대조군의 체중이 480% 증가함으로써 실시예군이 대조군에 비해 11.3%의 체중이 감량되었음을 알 수 있다.As shown in the results of Table 5, the weight of the Example group was increased by 405.7%, the weight of the control group can be seen that the weight loss of 11.3% compared to the control group compared to the control group.

또한, 표 6의 결과가 나타내는 바와 같이, 실시예군의 간, 비장, 신장의 무게가 대조군에 비하여 비교적 높았으며, 반면에 정소의 무게는 실시예군이 대조군에 비하여 높음을 알 수 있다.In addition, as shown in the results of Table 6, the weight of the liver, spleen, kidney of the example group was relatively higher than the control group, while the weight of the testis was higher than the control group compared to the control group.

또한, 표 7의 결과가 나타내는 바와 같이, 실시예군에 대한 유영지구력, 정자활력도, 정자생존율 및 정자농도 대조군에 비하여 높으나, 이에 반해 체내 비만정도를 나타내는 정소상체 지방패드(EFP)의 무게는 오히려 높음을 알 수 있다.In addition, as shown in the results of Table 7, swimming endurance, sperm vitality, sperm viability and sperm concentration for the Example group is higher than the control group, while the weight of the testicular body fat pad (EFP), which indicates the degree of obesity in the body, is rather It can be seen that high.

따라서 상기 실시예 및 시험예의 결과로부터 석류 추출물, 동아분말, 녹차를 첨가한 본 발명이 체중감량효과가 있음을 알 수 있다.Therefore, it can be seen from the results of the above examples and test examples that the present invention to which pomegranate extract, Dong-a powder and green tea is added has a weight loss effect.

따라서, 본 발명의 석류 추출물, 동아분말, 녹차 또는 이들의 혼합물을 함유하는 고추장 및 된장을 비롯한 장류는 비만억제효능을 그 장류에 부가함으로써 비만인의 맵고 짠 음식에 대한 섭취 욕구를 해소시킴으로써 장류 산업의 활성화에 크게 기여할 뿐만 아니라, 장류 이외의 다른 식품에 다목적으로 활용할 수 있는 장점이 있다.Therefore, the soy sauce including pomegranate extract, Dong-a powder, green tea, or red pepper paste containing miso is added to the soy sauce to satisfy the obese people's desire to eat spicy and salty foods by adding an anti-obesity effect to the soy sauce. In addition to contributing greatly to the activation, there is an advantage that can be used for a variety of foods other than jang.

이상에서 본 발명은 기재된 구체예에 대해서만 상세히 설명되었지만, 본 발명의 기술사상 범위 내에서 다양한 변형 및 수정이 가능함은 당업자에게 있어서, 명백한 것이며, 이러한 변형 및 수정이 첨부된 특허청구범위에 속함은 당연한 것이다.Although the present invention has been described in detail only with respect to the described embodiments, it will be apparent to those skilled in the art that various modifications and variations are possible within the technical scope of the present invention, and such modifications and modifications belong to the appended claims. will be.

Claims (4)

석류 추출물, 동아분말, 녹차 또는 이들 중 2 이상의 혼합물로 이루어지는 그룹 중에서 선택되는 어느 하나의 성분을 포함하되, 상기 석류추출물은 0.01 내지 10중량%, 동아분말은 0.01 내지 10중량%, 녹차는 0.01 내지 5중량%의 양으로 함유하며, 그 외 잔량으로서 고추장을 포함하여 이루어지는 것을 특징으로 하는 비만억제효과를 갖는 고추장.Pomegranate extract, Dong-a powder, green tea or any one selected from the group consisting of a mixture of two or more thereof, wherein the pomegranate extract is 0.01 to 10% by weight, Dong-a powder is 0.01 to 10% by weight, green tea is 0.01 to Kochujang with an obesity inhibitory effect, which is contained in an amount of 5% by weight, and other kochujang is contained as the remaining amount. 제 1 항에 있어서,The method of claim 1, 다시마, 검정콩, 키토산, 가르시니아 캄보지아 추출물, 당귀, 프로폴리스, 송엽, 효모, 석창포, 대추, 들깨, 천문동, 백복령, 율무, 비타민 A, B, C, D, E를 포함하는 비타민, 칼슘, 철, 아연을 포함하는 미네랄, 두충, 마늘, 은행잎 추출물 또는 이들 중 2 이상의 혼합물로 이루어지는 그룹 중에서 선택되는 어느 하나의 성분을 상기 제 1 항의 고추장 전체 중량에 대하여 0.01 내지 10중량%의 양으로 더 포함하여 이루어지는 것을 특징으로 하는 비만억제효과를 갖는 고추장.Kelp, black beans, chitosan, garcinia cambogia extract, Angelica, propolis, pine needles, yeast, Seokchangpo, jujube, perilla, astronomical dong, baekbokyeong, yulmu, vitamins including vitamins A, B, C, D, E, calcium, iron, It further comprises any one component selected from the group consisting of zinc-containing minerals, tofu, garlic, ginkgo leaf extract or a mixture of two or more thereof in an amount of 0.01 to 10% by weight based on the total weight of red pepper paste of claim 1 Gochujang having an obesity inhibitory effect, characterized in that. 석류 추출물, 동아분말, 녹차 또는 이들 중 2 이상의 혼합물로 이루어지는 그룹 중에서 선택되는 어느 하나의 성분을 포함하되, 상기 석류추출물은 0.01 내지 10중량%, 동아분말은 0.01 내지 10중량%, 녹차는 0.01 내지 5중량%의 양으로 함유하며, 그 외 잔량으로서 된장을 포함하여 이루어지는 것을 특징으로 하는 비만억제효과를 갖는 된장.Pomegranate extract, Dong-a powder, green tea or any one selected from the group consisting of a mixture of two or more thereof, wherein the pomegranate extract is 0.01 to 10% by weight, Dong-a powder is 0.01 to 10% by weight, green tea is 0.01 to Miso containing an amount of 5% by weight, miso having an obesity inhibitory effect characterized in that it comprises miso as the remaining amount. 제 3 항에 있어서,The method of claim 3, wherein 다시마, 검정콩, 키토산, 가르시니아 캄보지아 추출물, 당귀, 프로폴리스, 송엽, 효모, 석창포, 대추, 들깨, 천문동, 백복령, 율무, 비타민 A, B, C, D, E를 포함하는 비타민, 칼슘, 철, 아연을 포함하는 미네랄, 두충, 마늘, 은행잎 추출물 또는 이들 중 2 이상의 혼합물로 이루어지는 그룹 중에서 선택되는 어느 하나의 성분을 상기 제 3 항의 된장 전체 중량에 대하여 0.01 내지 10중량%의 양으로 더 포함하여 이루어지는 것을 특징으로 하는 비만억제효과를 갖는 된장.Kelp, black beans, chitosan, garcinia cambogia extract, Angelica, propolis, pine needles, yeast, Seokchangpo, jujube, perilla, astronomical dong, baekbokyeong, yulmu, vitamins including vitamins A, B, C, D, E, calcium, iron, Further comprising any one component selected from the group consisting of zinc-containing minerals, tofu, garlic, ginkgo biloba extract or a mixture of two or more thereof in an amount of 0.01 to 10% by weight based on the total weight of the miso of claim 3 Doenjang having an obesity inhibitory effect, characterized in that.
KR10-2002-0022743A 2002-04-25 2002-04-25 Korean fermented hot pepper-soybean paste and Korean fermented soybean paste with weight loss effect KR100462331B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR10-2002-0022743A KR100462331B1 (en) 2002-04-25 2002-04-25 Korean fermented hot pepper-soybean paste and Korean fermented soybean paste with weight loss effect

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR10-2002-0022743A KR100462331B1 (en) 2002-04-25 2002-04-25 Korean fermented hot pepper-soybean paste and Korean fermented soybean paste with weight loss effect

Publications (2)

Publication Number Publication Date
KR20030084180A true KR20030084180A (en) 2003-11-01
KR100462331B1 KR100462331B1 (en) 2004-12-17

Family

ID=32380414

Family Applications (1)

Application Number Title Priority Date Filing Date
KR10-2002-0022743A KR100462331B1 (en) 2002-04-25 2002-04-25 Korean fermented hot pepper-soybean paste and Korean fermented soybean paste with weight loss effect

Country Status (1)

Country Link
KR (1) KR100462331B1 (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020089251A (en) * 2002-10-25 2002-11-29 정일광 A composition applicable to a skin for diet and an application thereof
KR100921172B1 (en) * 2003-12-23 2009-10-13 (주)아모레퍼시픽 Compositions of slimming food containing dietary fiber for the treatment of obesity
KR100964587B1 (en) * 2008-05-29 2010-06-21 박건영 Black bean Doenjang having antiobecity activity and method for producing the same
KR101135097B1 (en) * 2009-07-13 2012-04-16 이경순 Manufacturing method of pepper sauce using theunripe pepper and pepper sauce thereof
KR101397391B1 (en) * 2012-06-26 2014-05-21 몽고식품 주식회사 Composition of sauce for meat including Garcinia cambogia bark extract and the method of manufacturing thereof
WO2017039362A1 (en) * 2015-09-03 2017-03-09 씨제이제일제당(주) Method for manufacturing rice hot pepper paste and rice hot pepper paste manufactured thereby
KR20200087900A (en) * 2019-01-11 2020-07-22 맑고밝고따뜻한협동조합 health food composition using pomegranate fermented by lactic acid bacteria and manufacturing method thereof

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR930003840A (en) * 1991-08-28 1993-03-22 이종문 Preparation method of yangyangjang kochujang
KR19980075165A (en) * 1997-03-28 1998-11-16 최동성 Low salt red pepper paste containing chitosan
KR100297264B1 (en) * 1998-11-28 2001-09-22 안효봉 Manufacturing method of miso containing green tea extract
KR100285692B1 (en) * 1999-01-22 2001-03-15 서항원 Fermented soybeans containing green tea components and a method for preparing the same
KR100378545B1 (en) * 2000-07-29 2003-04-03 김정규 Soybean Paste Containing Green Tea for reduceing Blood sugar and Cholesterol and Manufacturing Method Thereof

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020089251A (en) * 2002-10-25 2002-11-29 정일광 A composition applicable to a skin for diet and an application thereof
KR100921172B1 (en) * 2003-12-23 2009-10-13 (주)아모레퍼시픽 Compositions of slimming food containing dietary fiber for the treatment of obesity
KR100964587B1 (en) * 2008-05-29 2010-06-21 박건영 Black bean Doenjang having antiobecity activity and method for producing the same
KR101135097B1 (en) * 2009-07-13 2012-04-16 이경순 Manufacturing method of pepper sauce using theunripe pepper and pepper sauce thereof
KR101397391B1 (en) * 2012-06-26 2014-05-21 몽고식품 주식회사 Composition of sauce for meat including Garcinia cambogia bark extract and the method of manufacturing thereof
WO2017039362A1 (en) * 2015-09-03 2017-03-09 씨제이제일제당(주) Method for manufacturing rice hot pepper paste and rice hot pepper paste manufactured thereby
US11044928B2 (en) 2015-09-03 2021-06-29 Cj Cheiljedang Corporation Method for preparing rice hot pepper paste and rice hot pepper paste prepared thereby
KR20200087900A (en) * 2019-01-11 2020-07-22 맑고밝고따뜻한협동조합 health food composition using pomegranate fermented by lactic acid bacteria and manufacturing method thereof

Also Published As

Publication number Publication date
KR100462331B1 (en) 2004-12-17

Similar Documents

Publication Publication Date Title
EP2620060A1 (en) Method for producing thermally reacted seasoning, and seasoning, food and drink
KR101241863B1 (en) Functional spice a using kimchi and Method for making of the same
CN106889548A (en) A kind of special sesame paste of zheganmian
KR100462331B1 (en) Korean fermented hot pepper-soybean paste and Korean fermented soybean paste with weight loss effect
CN109222052A (en) A kind of thick chilli sauce and preparation method thereof
KR100701639B1 (en) Green tea sauce and preparation method thereof
KR100936736B1 (en) Liquided natural seasonings
KR20050014614A (en) A beans as vinegar use of fermataion method and a beans paste of manufacturing process
KR20210076272A (en) Process for preparing wheat bud increasing functional component
KR101937638B1 (en) Preparation method of protein kimchi for preventing obesity using soy bean and black garlic
KR100462330B1 (en) Korean fermented hot pepper-soybean paste or korean fermented soybean paste with physiological activity that can control rising of blood sugar
KR20090062945A (en) A composition of mayonnaise containing wasabi
KR101074735B1 (en) a manufacturing process of pickled soybean paste kohlrabic
KR100462332B1 (en) Korean fermented hot pepper-soybean paste and Korean fermented soybean paste with physiological activity that can control rise of blood pressure
KR101793700B1 (en) fish paste composition improved storage periods comprising natural complex extract
KR101535424B1 (en) Method for producing Gochujang using Cudrania tricuspidata extract and Gochujang produced by same method
KR20090039264A (en) Natural seasoning using sea squirt and process for preparation thereof
KR100376596B1 (en) Sauce capable of eliminating cholesterol using various seeds material
KR101644617B1 (en) Method for manufacturing Composition of sauce for meat including grape and the Composition of sauce for meat by the method
CN110800977A (en) Spicy hot pot seasoning and preparation method thereof
KR20190043517A (en) Sauce with a hot taste comprising natural mineral and a method for preparing the same
KR100529028B1 (en) A Flavoring Composition for Ribs with Improved Functionality
KR102400713B1 (en) Method for dyeing color wheat endosperm
KR101633714B1 (en) Method for producing soybean paste sauce using waxy barley and soybean paste sauce produced by same method
KR102192661B1 (en) Manufacturing method of eel soup

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20111006

Year of fee payment: 8

LAPS Lapse due to unpaid annual fee