KR20030089122A - Method for using activation of water of containing germanium - Google Patents

Method for using activation of water of containing germanium Download PDF

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KR20030089122A
KR20030089122A KR1020020027172A KR20020027172A KR20030089122A KR 20030089122 A KR20030089122 A KR 20030089122A KR 1020020027172 A KR1020020027172 A KR 1020020027172A KR 20020027172 A KR20020027172 A KR 20020027172A KR 20030089122 A KR20030089122 A KR 20030089122A
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activated water
meju
water
germanium
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KR100517284B1 (en
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정태현
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정태현
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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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • 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
    • 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
    • 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
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/1568—Gold
    • 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
    • A23V2250/1578—Calcium
    • 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
    • A23V2250/161—Magnesium
    • 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
    • A23V2250/1612—Manganese

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

PURPOSE: A method of producing fermented soybean paste(toenjang) by blending fermented soybean with activated water in a specified ratio and then allowing exposure to sunlight for periods as long as possible is provided. Therefore, it produces toenjang having a good taste while being removed in bad smell. CONSTITUTION: Activated water is blended with fermented soybeans(meju) and salt in a ratio of 1:1.5 to 2:0.3 and then fermented or aged for 40 to 60 days under the condition of being exposed to sunlight for periods as long as possible. The activated water contains 0.0002 to 0.0052% by weight of gold, 0.0001 to 0.05% by weight of germanium, 8 to 18% by weight of calcium, 0.0003 to 0.0004% by weight of manganese, 0.51 to 1.45% by weight of magnesium, 0.001 to 0.01% by weight of iron, 0.001 to 0.035% by weight of selenium, 1.31 to 2.52% by weight of potassium and 5.1 to 29.2% by weight of sodium.

Description

게르마늄을 함유한 활성화수를 이용하여 된장을 제조하는 방법 {METHOD FOR USING ACTIVATION OF WATER OF CONTAINING GERMANIUM}How to prepare miso using activated water containing germanium {METHOD FOR USING ACTIVATION OF WATER OF CONTAINING GERMANIUM}

본 발명은 게르마늄을 함유한 활성화수를 이용하여 된장을 제조하는 방법에 관한 것으로, 활성화 기능이 우수한 물과 그 량을 적절이 조절하고 , 햇빛량을 과량 사용하여 쾨쾨한 냄새가 나지않고, 구수한 냄새가 나는 된장을 제조방법에 관한 것이다.The present invention relates to a method for producing doenjang by using activated water containing germanium, appropriately adjusting the water and the amount of excellent activating function, by using excessive amount of sunlight does not have a odor, and the savory smell Ghana is about how to make miso.

종래은 사과 ,배, 호박씨, 영지, 호박 ,호도, 땅콩, 밤, 잣, 꿀, 칼슘, 구기자 ,쑥등을 된장에다 첨가하여 영양분을 추가하는 기술이 대부분 였다.Conventionally, apple, pear, pumpkin seed, ganoderma, pumpkin, hodo, peanut, chestnut, pine nut, honey, calcium, wolfberry, wormwood, etc. were added to the most of the technology to add nutrients.

그러나 이러한 된장들은 된장의 본질적인 쾨쾨한 맛을 변화 시키지 못하고, 단지 영양소를 보충하는 정도였다.However, these miso do not change the inherent taste of miso, but only supplement the nutrients.

또한, 한국공개특허 제1998-025243호(1998.07. 06)는 메주의 건조과정을 거치지 않고,발효 및 숙성시켜 콩의 아미노화를 높이고, 소금의 농도를 높여 저장성을 높인 된장의 제조방법이 기재되어 있고, 한국공개특허 제2001-17785호(2001. 03. 05)는 연옥성분이 첨가된 된장이 기술되어 있고, 한국공개특허 제2000-0007147(2000. 02 .07)는 게르마늄 간장제조후 건진 메주에 마른메주분말를 혼합교반한 후 게르마늄수로 제조한 탁주와 간장약를 일정비율로 혼합교반하여 혼합교반된 메주에 붓고 일정온도, 일정시간 동안 발효,숙성하여 제조한 된장의 제조방법이 기술되어 있으나, 이들의 방법들은 콩으로 메주를 제조하는 과정을 변화시켜 메주를 제조하여 된장를 제조하는 것으로 쾨쾨한 맛을 제거 할 수 없었다.In addition, Korean Laid-Open Patent No. 1998-025243 (1998.07. 06) describes a method of preparing soybean paste that has been fermented and aged without fermentation and increases the amino acidity of soybeans and the salt concentration to improve storage. In addition, Korean Patent Publication No. 2001-17785 (2001.03.05) describes doenjang added with purgatory components, and Korean Patent Publication No. 2000-0007147 (2000. 02.07) discloses dried meju after manufacturing germanium soy sauce. Method of preparing doenjang prepared by mixing and stirring dry meju powder into germanium water, mixing and stirring Takju prepared with germanium water at a certain ratio, pouring it into mixed stirred meju, fermenting and ripening for a certain temperature and time, The methods of changing the process of making meju with soybeans made soybean paste and making soybean paste could not be removed.

본 발명은 이와 같은 점을 감안하여 창안 한 것으로서, 통상의 제조방법으로 에 제조된 메주와 활성화수를 특정비율로 배합하여 일사량을 가능한 오랜기간동안 많이 쬐게하여 쾨쾨한 맛을 제거하고, 된장의 구수한 맛을 내는 된장을 제공하는데 있다.The present invention was conceived in view of the above, and by mixing a meju and activated water prepared in a specific ratio by a specific manufacturing method in a specific ratio, the amount of insolation was exposed to light for as long as possible to remove the astringent taste, It is to provide flavored miso.

본 발명은 활성화수: 메주: 소금 1: 1.5∼2 : 0.3 비율로 배합한 다음 항아리에 넣고, 30∼60일동안 최대한 일사량을 많이 쬐게하여 발효,숙성함으로써 이루어진다The present invention is made by mixing the activated water: meju: salt 1: 1.5 to 2: 0.3 ratio in a jar, fermenting and ripening by incubating the sun as much as possible for 30 to 60 days.

활성화 수는 금 0.0002∼ 0.0052% , 게르마늄 0.0001∼ 0.05% , 칼슘 8∼18% ,망간 0.0003∼0.0004%, 마그네슘 0.51∼1.45%, 철 0.001∼0.01%, 세레늄 0.001∼0.035%, 칼륨 1.31∼2.52%, 나트륨 5.1∼29.2%로 조성된 물을 사용한다.Activated water: gold 0.0002 ~ 0.0052%, germanium 0.0001 ~ 0.05%, calcium 8 ~ 18%, manganese 0.0003 ~ 0.0004%, magnesium 0.51 ~ 1.45%, iron 0.001 ~ 0.01%, selenium 0.001 ~ 0.035%, potassium 1.31 ~ 2.52% , Water consisting of 5.1 to 29.2% sodium is used.

상기 활성화수: 메주의 비율이 1: 1.5∼2의 범위를 벗어나면, 발효 균주가 활발히 활동할 수 없어 숙성이 어려우므로 쾨쾨한 냄새가 난다.When the ratio of the activated water: meju is out of the range of 1: 1.5 to 2, the fermentation strain is not actively active, so it is difficult to ripen, which gives a odor.

따라서, 상기 비율로 배합하고 강한 햇볕하에서 40∼60일동안 전통항아리에 넣고, 발효 숙성시키면 구수한 냄새가 나는 된장을 제조할 수 있다.Therefore, when blended in the above ratio and put in traditional jars for 40 to 60 days under strong sunlight, fermentation and ripening can be prepared miso with a smell of life.

이하, 실시예를 들어 상세히 설명한다.Hereinafter, an Example is given and it demonstrates in detail.

[실시예]EXAMPLE

제1공정 : 통상의 방법으로 제조된 메주를 미분쇄한다 .First step: Grind meju prepared by a conventional method.

제2공정: 미분쇄된 메주 10㎏, 활성화수 15㎏,소금 0.3㎏를 배합한다.Second step: 10 kg of unmilled meju, 15 kg of activated water, and 0.3 kg of salt are blended.

제3공정: 제2공정에서 배합한 배합물을 전통항아리에 넣고 55일동안 강한 햇볕속에서 발효 숙성시킨다..Step 3: Put the blended compound in step 2 into the traditional jar and ferment and ripen in strong sunlight for 55 days.

이상에서 설명한 바와 같이, 종래의 콩으로 메주를 제조하는 과정을 변화시켜 메주를 제조한 다음 된장를 제조하여 된장 맛을 변화 시키는 것을 본 발명은 통상의 방법으로 제조된 된장을 활성화수를 이용하여 쾨쾨한 맛을 없애고, 구수한 냄새가 나는 효과가 있는 된장을 제조함으로써, 그 상품성이 타 제품에 비해 우수한 효과가 있다.As described above, by changing the process of preparing meju with conventional soybeans to make meju and then to make miso to change the taste of miso by using the activated water in the present invention By eliminating the taste and producing a miso that has an effective smell, the merchandise is superior to other products.

Claims (1)

금 0.0002∼ 0.0052% , 게르마늄 0.0001∼ 0.05% , 칼슘 8∼18% ,망간 0.0003∼0.0004%, 마그네슘 0.51∼1.45%, 철 0.001∼0.01%, 세레늄 0.001∼0.035%, 칼륨 1.31∼2.52%, 나트륨 5.1∼29.2%로 조성된 활성화수: 메주: 소금 1: 1.5∼2 : 0.3 비율로 배합한 다음 항아리에 넣고, 40∼60일동안 최대한 일사량을 많이 쬐게하여 발효,숙성함을 특징으로 하는 게르마늄을 함유한 활성화수를 이용하여 된장를 제조하는 방법.Gold 0.0002 to 0.0052%, Germanium 0.0001 to 0.05%, Calcium 8 to 18%, Manganese 0.0003 to 0.0004%, Magnesium 0.51 to 1.45%, Iron 0.001 to 0.01%, Serenium 0.001 to 0.035%, Potassium 1.31 to 2.52%, Sodium 5.1 Activated water composed of ˜29.2%: Meju: Salt 1: 1.5 to 2: 0.3 in a ratio, put into a jar, containing germanium characterized by fermentation and maturation by exposing as much as possible in 40 to 60 days as much as possible. A method of making miso using one activated water.
KR10-2002-0027172A 2002-05-16 2002-05-16 Toenjang using activation of water of containing germanium KR100517284B1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100563996B1 (en) * 2004-03-12 2006-03-23 최혁선 Thick soypaste mixed red pepper and method of manufacturing the same

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Publication number Priority date Publication date Assignee Title
KR102147880B1 (en) 2020-05-01 2020-08-26 에스지바이오식품 주식회사 Manufacturing method of functional ginseng toenjang fused with zinc and selenium

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KR0181507B1 (en) * 1991-06-07 1999-05-15 김인호 Oil resistant paper and method for producing it
KR950000061A (en) * 1993-06-25 1995-01-03 김현기 Manufacturing method of health drink using germanium carbonated water and herbal medicine
KR20010017785A (en) * 1999-08-09 2001-03-05 이학지 Mephrite component addition, culm length bean paste fabrication approach
KR100354386B1 (en) * 1999-11-29 2002-09-28 박민수 Manufacturing method of the Korean soybean paste using germanium water
KR20010103122A (en) * 2001-10-17 2001-11-23 영농조합법인 자연과생명 Health Cereal using Mushroom Mycelium, and the Production Method
KR20030047134A (en) * 2001-12-07 2003-06-18 이성문 Organic food manufacturing method using cold and hot water tanks with the theme of mineral water and mineral water.

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100563996B1 (en) * 2004-03-12 2006-03-23 최혁선 Thick soypaste mixed red pepper and method of manufacturing the same

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