KR20040020179A - Red pepper paste, soy sauce, soybean paste, and kimchi containing the situation mushroom fruiting material for anticancer and cancer prevention - Google Patents
Red pepper paste, soy sauce, soybean paste, and kimchi containing the situation mushroom fruiting material for anticancer and cancer prevention Download PDFInfo
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Description
본 발명은 고추장, 간장, 된장, 김치에 원목재배한 상황버섯 자실체가 함유하는 기능성 성분을 첨가한 기능성 장류 및 김치를 제조함에 있어서 상황버섯 열수추출물의 유용성분을 동결건조한 분말을 총중량 기준으로 제조될 장류와 김치에 대하여 1∼20% 첨가하는 것으로 한다.The present invention is prepared on the basis of the total weight of the powder freeze-dried the useful components of the situation mushroom hot water extract in the production of functional Jangchu and kimchi added functional ingredients contained in the red pepper paste, soy sauce, soybean paste, kimchi situation wood fruit body 1 to 20% shall be added to soy sauce and kimchi.
상황버섯은 소나무 비늘버섯과(Hymenochaetaceae)의 진흙버섯속(Phellinus)에 속하며 주로 뽕나무와 활엽수의 줄기에 자생한다. 상황버섯은 뽕나무의 그루터기에서 자생하는 버섯으로 그 모양은 초기에는 노란 진흙덩이가 뭉친 것 같은 형태로 유지되다가 다 자란 후의 모습은 나무 그루터기에 혓바닥을 내민 모습이어서 수설이라고 한다. 이 버섯은 주로 중국에 분포되어 있으며 우리나라에서도 야생되는 것을 드물게 볼 수 있으며 강원도 홍천, 강릉, 정선 등에서 일부 채취되고 있다. 또한 최근에는 상황버섯을 원목이나 톱밥 포트를 이용하여 인공재배에 성공하여 생산하고 있는 상황이다. 특히 뽕나무나 참나무 원목에 상황버섯 종균을 접종하여 재배한 상황버섯 자실체에는 액체배양을 통하여 성장시킨 상황버섯 균사체보다도 많은 양의 생리활성 성분을 함유하고 있다.Situation mushrooms belong to the Phellinus of Hymenochaetaceae and grow mainly on the stems of mulberry and hardwoods. Situation mushroom is a mushroom that grows on the stump of the mulberry tree. Its shape is maintained in the form of a bunch of yellow mud in the early stage. These mushrooms are mainly distributed in China, and they are rarely seen in Korea, and some are collected from Hongcheon, Gangneung, and Jeongseon, Gangwon-do. In addition, recently, the situation mushrooms are produced successfully by artificial cultivation using wood or sawdust pot. In particular, the situation mushroom fruiting body inoculated with the situation mushroom seedlings on mulberry or oak logs contains more bioactive components than the situation mushroom mycelium grown through liquid culture.
상황버섯은 인체의 방어 시스템인 면역 기능성을 조절하여 특히 B-세포, T-세포, 대식세포, 자연살해세포 등을 활성화시켜 항암활성을 나타내고 있으며, 이러한 항암 및 면역증강효과 등의 약리활성을 나타내는 물질은 베타-글루칸성 다당류로 알려졌다. 이들은 베타-1,3-글루칸을 주쇄로하여 베타-1,6-글루칸이 가지로 연결되어 있는 형태를 유지하는 것으로 보고되었다. 일본의 국립암연구소 이케가와 연구팀은 버섯자실체 열수추출물을 살코마(sarcoma) 180 암세포에 대한 항종양 활성을 실험한 결과 상황버섯이 96.7% 항암효과를 나타내 상황버섯이 일반적으로 많이 이용되고 있는 식용버섯 및 약용버섯 27종 가장 높은 항종양 활성을 나타내었다.The situation mushroom exhibits anticancer activity by regulating immune function, which is the defense system of the human body, in particular, activating B-cells, T-cells, macrophages, natural killer cells, etc., and exhibiting pharmacological activities such as anticancer and immune enhancing effects. The substance is known as beta-glucan polysaccharide. They have been reported to maintain beta-1,6-glucan in a branched chain with beta-1,3-glucan as its main chain. The Japanese National Cancer Institute Ikegawa's team tested antitumor activity against sarcoma 180 cancer cells from mushroom fruiting body hot water extracts, showing that 96.7% of the mushrooms had anti-cancer effects. The 27 kinds of mushrooms and medicinal mushrooms showed the highest antitumor activity.
우리나라 고유의 특유한 발효식품인 고추장, 간장, 된장, 김치는 옛날부터 각 가정의 식탁에서 그 특유한 맛과 기호성 때문에 중요한 위치를 차지하여 온 기호식품이다. 이러한 기호식품들의 연구는 숙성기간 중 성분변화, 제조방법, 향기성분, 재료에 관한 연구가 주류를 이루었다. 이러한 연구의 목적은 색, 맛, 향기 등의 품질을 향상시키는 것이다. 그러나 최근에는 식품을 선택하는 기준이 변화가 되어 품질과 함께 기능성을 매우 중시하는 경향으로 바뀌어 가고 있다. 따라서 이러한 소비자들의 소비추세에 대응하기 위하여 고유의 발효식품에 면역 기능성을 강화할 수 있는 상황버섯 자실체 열수추출물을 동결건조한 분말을 첨가한 건강지향적인 식품을 제조하는 것은 새로운 기능성 식품시장의 확대와 국민건강에 크게 기여할 것이다.Gochujang, soy sauce, soybean paste, and kimchi, which are peculiar to Korea's unique fermented food, have been an important food since they have occupied important positions in the table of each family because of their unique taste and palatability. The researches on these preference foods mainly consisted of the study of ingredients change, manufacturing method, fragrance ingredient, and ingredients during the ripening period. The purpose of this study is to improve the quality of color, taste, aroma, etc. Recently, however, the criteria for selecting food have changed, and the trend has been shifting to the importance of quality and functionality. Therefore, in order to cope with the consumption trend of consumers, manufacturing health-oriented foods added with lyophilized powder of situational mushroom fruit water extract, which can enhance the immunity function of native fermented foods, expand the new functional food market and national health. Will contribute greatly.
본 발명은 원목재배한 상황버섯 자실체를 건조하고 분쇄한 후, 물을 첨가하여 열수추출한 추출액을 동결건조하여 제조한 분말을 고추장, 간장, 된장, 김치에 첨가하여 암 및 각종 질병으로부터 인체를 보호하고 예방 할 수 있는 유효생리 활성성분이 함유 되어 있는 건강지향적 기능성 식품인 고추장, 간장, 된장, 김치를 제조하는데 있다.The present invention is dried and pulverized the situation mushroom fruiting body cultivated in wood, and added to the hot pepper paste, soy sauce, soybean paste, kimchi powder prepared by freeze-drying the extract extracted by hot water with water to protect the human body from cancer and various diseases It is to prepare red pepper paste, soy sauce, soybean paste, and kimchi, which are health-oriented functional foods containing active biophysiological ingredients that can be prevented.
본 발명은 고추장, 간장, 된장, 김치에 원목재배한 상황버섯 자실체가 함유하는 기능성 성분을 첨가한 기능성 장류 및 김치를 제조함에 있어서 상황버섯 열수추출물의 유용성분을 동결건조한 분말을 총중량 기준으로 제조될 장류와 김치에 대하여 1∼20% 첨가하는 것으로 한다.The present invention is prepared on the basis of the total weight of the powder freeze-dried the useful components of the situation mushroom hot water extract in the production of functional Jangchu and kimchi added functional ingredients contained in the red pepper paste, soy sauce, soybean paste, kimchi situation wood fruit body 1 to 20% shall be added to soy sauce and kimchi.
이하 본 발명의 기능성 장류 및 김치의 제조방법에 대하여 상세히 설명한다.Hereinafter will be described in detail the manufacturing method of the functional Jangjang and Kimchi of the present invention.
본 발명에 사용되는 상황은 원균의 증식을 위해 배지는 감자추출배지로서 감자 200 g, 포도당 20 g, 한천 20 g를 증류수 1000 ml 혼합하여 멸균하여 원균증식용 배지를 만든 후에 발효된 뽕나무(또는 참나무) 톱밥과, 버드나무 톱밥을 7 : 3으로 혼합한 톱밥에 미강을 20% 넣고 손으로 충분히 섞어준다. 그리고 깨끗한 물을 조금씩 첨가하면서 배지의 수분함량을 70%로 조절한 다음 250 ml 삼각플라스크에 조제 된 배지 120 g을 넣고 삼각플라스크의 200 ml 눈금까지 다져주면 배지의 가밀도가 0.6 g/cm로 된다. 이렇게 준비된 상황균주를 건조된 상수리나무 또는 오리나무에 균주를 원목상단에 투입한 후 한쪽면이 밀폐된 내열성 PD 봉지에 단목을 1개씩 넣고 공기가 여과 되도록 밀봉한 후 살균한다. 접종이 완료된 접종목은 실내온도가 22℃ 배양실로 옮겨 균사배양을 한다. 배양온도는 초기에 활착유도와 잡균에 의한 피해를 최소화하기 위해 배양초기는 22℃ 저온으로 약 20일간 중기에는 25℃에서 약 20일간 후기에는 27℃ 고온에서 실시하도록 하며 배양기간은 60∼90일 정도 배양을 한다. 균사배양이 완료된 종목을 비닐봉지와 접종시 넣어준 톱밥을 깨끗이 제거하여 일정한 간격을 두고 미리 준비된 재배사내에 매몰식이나 스탠딩재배를 한다. 초기 상황버섯이 발생하도록 실내온도는 27∼32℃, 상대습도 85∼90%를 유지하면 2개월 이내에 90%정도 버섯발생률이 나타나며 점차적으로 생육을 지켜보며 습도 70∼80%를 지속적으로 유지하여 수확기까지 관리한다. 상황버섯은 일반버섯과는 다르게 다년생 버섯이므로 최소 1년 이상 성장시키면 자실종이 충분히 형성되므로 수확기를 조절하며 수확시에는 원목의 수피와 표면이 상하지 않도록 수확한다.The situation used in the present invention is a medium for the growth of probiotics, the medium is a potato extraction medium 200 g potato, glucose 20 g, agar 20 g mixed with 1000 ml of distilled water and sterilized to make a probiotic growth medium mulberry (or oak) ) 20% of rice bran is added to sawdust mixed with sawdust and willow sawdust at 7: 3. After adding clean water little by little, adjust the water content of the medium to 70%, add 120 g of the prepared medium to a 250 ml Erlenmeyer flask, and chop it to 200 ml of Erlenmeyer flask. . The prepared strains were put in dried oak or alder trees on top of the logs, and then put one single piece of wood into one sealed heat-resistant PD bag and sealed to filter the air and then sterilized. After the inoculation is completed, the mycelial culture is carried out by transferring the room temperature to the 22 ° C culture room. In order to minimize the damage caused by lubrication induction and various germs at the beginning, the incubation temperature is performed at 22 ℃ low temperature for about 20 days at 25 ℃ in the middle stage for 20 days at 27 ℃ high temperature in the late stage, and the incubation period is 60-90 days. Incubate to a degree. After removing the mycelial culture, remove the plastic bag and sawdust inoculated at the time of inoculation. If the indoor temperature is maintained at 27-32 ℃ and relative humidity 85-90%, the mushroom occurrence rate will be about 90% within 2 months, and the growth will be gradually observed while keeping the humidity at 70-80%. Manage until. Situation mushrooms are perennial mushrooms unlike general mushrooms, so if you grow at least one year, you will be able to grow enough fruit. So, harvest the crops so that the bark and the surface of the logs are not damaged.
상기와 같은 방법으로 원목 재배된 상황버섯을 열수추출하여 생리활성 성분을 추출한 후에 동결건조하여 분말한 후에 고추장, 간장, 된장, 김치에 첨가하여 기능성 장류 및 김치를 제조한다.In the same manner as above, the wood-grown situation mushrooms are extracted by hot water to extract physiologically active ingredients, and then lyophilized to powder to add red pepper paste, soy sauce, soybean paste, and kimchi to produce functional soy sauce and kimchi.
하기 실시예들은 본 발명을 구체적으로 예시하는 것으로서 본 발명의 내용이 실시예에 의해 한정되는 것은 아니다.The following examples illustrate the present invention in detail and are not intended to limit the scope of the present invention.
[실시예 1]Example 1
(1-1) 추출물(extract)의 제조(1-1) Preparation of Extract
상황버섯을 채취하여 표피에 붙어 있는 이물질들을 제거하여 건조하였다. 건조된 상황버섯은 분쇄기를 이용하여 분말화하여 사용하였다. 상황버섯 분말 50 g을열수추출기에 넣고 물 1.5 L를 첨가하여 100℃에서 2시간 30분동안 열수추출하여 생리활성 성분들을 추출하였다(1차추출). 열수추출액을 모은 후에 다시 물 1.5 L를 다시 첨가하여 동일한 조건에서 2차 추출을 하였다. 이와같은 방법으로 7차 추출까지 한 후, 상황버섯 전체 열수추출액 7 L를 혼합하여 꺼즈를 이용하여 1차 여과하고 여과지(whatmanpaper 2)를 사용하여 2차 여과하였다Sichuan mushrooms were collected and dried by removing foreign substances adhering to the epidermis. The dried mushrooms were powdered using a grinder. 50 g of the mushroom powder was added to a hot water extractor, and 1.5 L of water was added thereto, followed by hot water extraction at 100 ° C. for 2 hours and 30 minutes to extract bioactive components (primary extraction). After collecting the hot water extract, 1.5 L of water was added again, and the second extraction was performed under the same conditions. After the 7th extraction in this manner, 7 L of the whole hot water extracts of the situation mushrooms were mixed and filtered first using redds and secondly filtered using a filter paper (whatmanpaper 2).
(1-2) 상황버섯 열수추출액 동결건조(1-2) Freeze-Drying of Strain Mushroom Hot Water Extract
상황버섯 열수추출 여과액을 감압농축기(evapoator, 40 rpm, 80℃)에서 농축한 후 최종적으로 동결건조기를 이용하여 분말화시켜 추출물 시료로 사용하였다.The situation mushroom hot water extract filtrate was concentrated in a reduced pressure concentrator (evapoator, 40 rpm, 80 ℃) and finally powdered using a lyophilizer was used as an extract sample.
(1-3) 기능성 장류 및 김치 제조(1-3) Preparation of functional Jangjang and Kimchi
통상의 방법으로 고추장을 제조하되 고춧가루(25%), 소금(10%), 메주분말(8%), 찹쌀(24%), 상황버섯 열수추출액 동결건조물(5%), 물(28%)의 비율이 되도록 하여 고추장을 제조하였다.Prepare red pepper paste in the usual way, but add red pepper powder (25%), salt (10%), meju powder (8%), glutinous rice (24%), lychee mushroom hot water extract (5%), and water (28%). Kochujang was prepared in a ratio.
된장은 콩메주(60%), 소금(18%), 상황버섯 열수추출액 동결건조물(5%), 물(17%)의 비율이 되도록 하여 된장을 제조하였다. 간장은 메주(20%), 소금(20%), 상황버섯 열수추출액 동결건조물(5%), 물(75%)의 비율이 되도록 하여 간장을 제조하였다. 김치는 절인배추 1 kg에 고춧가루 50 g, 마늘 15 g, 생강 5 g, 멸치액젓 30 ml, 무 60 g, 부추 10 g, 상황버섯 열수추출액 동결건조물 20 g의 비율이 되게 김치를 제조하였다. 장류와 김치는 상황버섯 열수추출액 동결건조 분말을 첨가한 첨가구와 비첨가구(일반)로 제조하였다.Soybean paste was prepared by mixing soybean meju (60%), salt (18%), situation mushroom hot water extract lyophilizate (5%), and water (17%). Soy sauce was prepared so that the ratio of meju (20%), salt (20%), mushroom mushroom hot water extract lyophilizate (5%), water (75%). Kimchi was prepared in a ratio of 50 g of red pepper powder, 15 g of garlic, 5 g of ginger, 30 g of anchovy sake, 60 g of radish, 10 g of leek, and 20 g of lyophilized mushroom hot water extract. Jangjang and Kimchi were prepared from the addition and non-additional (Normal) added hot-water extract lyophilized powder.
(1-4) 유용성성분 분획의 분리(1-4) Separation of oil-soluble component fractions
고추장, 된장, 김치 각각 300 g과 간장 300 ml에 물 1500 ml를 첨가하여 8시간 동안 진탕배양기에서 추출한 후에 8,000 rpm에서 20분간 원심분리하여 상등액을 투석막(dialysis tubing)을 이용하여 소금을 제거 한 후에 동결건조하여 면역증강 효과 실험에 각각 시료로써 사용하였다.After adding 1500 ml of water to 300 g of red pepper paste, doenjang and kimchi and 300 ml of soy sauce, the extract was extracted from the shaker for 8 hours and centrifuged at 8,000 rpm for 20 minutes to remove salt using dialysis tubing. Freeze-drying was used as a sample for the immunopotentiating effect experiment.
[실시예 2]Example 2
(2-1) 대식세포 배양(2-1) Macrophage Culture
본 실험에 사용한 세포주는 RAW264.7(monocyte, macrophage)로서 10% FBS, 스트렙토마이신 100 ug/ml를 포함하는 DMEM 배지를 사용하여 96-웰플레이트(well plate)에 분주하여 습식조건, 37℃로 5% CO2배양기에서 48시간동안 배양하여 실험에 사용하였다. 대식세포의 배양농도는 2 × 105cells/ml로 조정하여 실험하였다.Cell lines used in this experiment were divided into 96-well plates using DMEM medium containing 10% FBS and streptomycin 100 ug / ml as RAW264.7 (monocyte, macrophage), and wet conditions at 37 ° C. 48 hours of incubation in a 5% CO 2 incubator was used for the experiment. Culture concentration of macrophages was adjusted to 2 × 10 5 cells / ml experiment.
(2-2) 산화질소(nitric oxide) 측정(2-2) Nitric Oxide Measurement
48시간 동안 대식세포를 배양한 후 상등액 50 ul를 취하여 같은 용량의 그리스(Griess) 시약을 넣고 실온에서 10분간 반응시켜 발색정도를 엘라이저리더(ELISA reader)를 이용하여 550 nm에서 흡광도를 측정하였다.After incubating the macrophages for 48 hours, 50 ul of the supernatant was added to the same volume of grease reagent, and reacted at room temperature for 10 minutes. The color development was measured at 550 nm using an ELISA reader. .
(2-3) 종양괴사인자(tumor necrosis factor) 측정(2-3) Measurement of tumor necrosis factor
산화질소 측정과 동일한 방법으로 상등액을 취하여 대식세포가 분비하는 종양괴사인자(tumor necrosis factor) 농도를 엘라이저킷(ELISA kit)를 이용하여 450 nm에서 흡광도를 측정하였다.The supernatant was taken in the same manner as in the measurement of nitric oxide, and the absorbance was measured at 450 nm using a ELISA kit for the concentration of tumor necrosis factor secreted by macrophages.
(2-4) 실험결과(2-4) Experimental Results
1) 산화질소(nitric oxide) 활성1) nitric oxide activity
활성화된 대식세포에서는 산화질소(nitric oxide)를 생성한다. 그러나 산화질소는 반응성이 강하여 짧은 시간에 아질산염(nitrite)이나 질산염(nitrate)으로 전환되므로 산화질소를 측정하기 위해서는 안정된 대사산물인 아질산염과 질산염을 측정한다.Activated macrophages produce nitric oxide. However, since nitric oxide is highly reactive, it is converted into nitrite or nitrate in a short time. Therefore, to measure nitric oxide, nitrite and nitrate, which are stable metabolites, are measured.
대식세포가 생성하는 아질산염의 농도는 대조구(PBS)에서는 1.5 uM/assay였으며 상황버섯을 열수추출한 동결건조 분말을 첨가하지 않은 일반 고추장, 된장, 간장, 김치에서는 아질산염의 농도가 대조군과 비교하여 크게 변화하지 않았다. 그러나 상황버섯을 열수추출한 동결건조 분말을 첨가한 고추장, 된장, 간장, 김치에서는 28.5, 34.8, 22.7, 27.6 uM/assay(100 ug/ml)의 농도로 아질산염이 분비되 대식세포가 활성화 됨을 알 수가 있었다(표 1).The concentration of nitrite produced by macrophages was 1.5 uM / assay in control (PBS), and the concentration of nitrite was significantly changed in Kochujang, Doenjang, Soy Sauce, and Kimchi without addition of lyophilized powder from hot water mushrooms. Did not do it. However, in red pepper paste, doenjang, soy sauce and kimchi added with lyophilized powder from hot water mushrooms, nitrite was secreted at 28.5, 34.8, 22.7 and 27.6 uM / assay (100 ug / ml), indicating that macrophages were activated. (Table 1).
[표 1]TABLE 1
장류 및 김치수용성 분획물 처리에 따른 대식세포의 아질산염 생성Nitrite Formation of Macrophages by Treatment of Enteric and Kimchi Water-soluble Fractions
2) 종양괴사인자(tumor necrosis factor) 활성2) Tumor necrosis factor activity
종양괴사인자(tumor necrosis factor)는 염증 및 암 등의 질환에서 면역능이나 대사의 조절에 중요한 역할을 담당하는 내인성 매개 인자다. 대식세포는 활성화되면 다량의 종양괴사인자를 분비하는 것으로 알려져 있다.Tumor necrosis factor is an endogenous parameter that plays an important role in the regulation of immune function or metabolism in diseases such as inflammation and cancer. Macrophages are known to secrete large amounts of tumor necrosis factor when activated.
표 2에서와 같이 대식세포가 분비하는 종양괴사인자 농도는 상황버섯을 열수추출한 동결건조 분말을 첨가하지 않은 일반 고추장, 된장, 간장, 김치보다는 상황버섯을 열수추출한 동결건조 분말을 첨가한 고추장, 된장, 간장, 김치에서 500, 700, 500, 800 nM/assay(100 ug/ml)의 농도로 종양괴사인자 활성을 나타내었다.As shown in Table 2, the concentration of tumor necrosis factor secreted by macrophages was determined by adding lyophilized powder from which hot-water mushrooms were extracted from hot pepper paste, doenjang, soy sauce, and kimchi. Tumor necrosis factor activity was observed at concentrations of 500, 700, 500, and 800 nM / assay (100 ug / ml) in, soy sauce, and kimchi.
[표 2]TABLE 2
장류 및 김치수용성 분획물 처리에 따른 대식세포의 종양괴사인자 생성Generation of Tumor Necrosis Factors in Macrophages by Treatment of Enteric and Kimchi Soluble Fractions
상기 실시예의 결과들에서와 같이 상기의 방법으로 고추장, 된장, 간장, 김치의 발효식품을 제조함에 있어 원목재배한 상황버섯 자실체의 열수추출한 동결건조 분말을 총중량에 대하여 1∼20% 첨가하는 것으로서 원래식품이 가지고 있는 고유의 맛, 향, 색택의 변화를 일으키지 않으면서 생리활성 기능을 증진시키는 특히 면역증강을 활성화하는 건강지향적인 기능성 장류와 김치를 제조 할 수 있다.As in the results of the above example, in the preparation of fermented foods of Kochujang, Doenjang, Soy Sauce, and Kimchi by the above-mentioned method, 1 to 20% of the hot water extracted lyophilized powder of the situation mushroom fruiting body was added to the total weight. Health-oriented functional Jang and Kimchi, which promotes physiological activity, and especially boosts immunity, can be produced without causing any change in the taste, aroma and color of food.
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| KR19990078932A (en) * | 1999-08-21 | 1999-11-05 | 김재환 | Various bean paste including Phellinus linteus |
| KR20010093870A (en) * | 2000-03-31 | 2001-10-31 | 최인석 | A beef mush room juice mixed soybean sauce |
| KR20020012391A (en) * | 2000-08-07 | 2002-02-16 | 김천환 | Manufacturing method and composition of fruit-body or mycelial mat of medicinal mushroom |
| KR20020062900A (en) * | 2002-07-03 | 2002-07-31 | 허충 | a waferscape salt cabbage and kimchi the art of cooking |
| KR20020065815A (en) * | 2001-02-07 | 2002-08-14 | 고관순 | Method for manufacturing doenjang using meju fermented with horse dung, lead sesame jangjuk brine and pharmaceutical by-products |
| KR20030072492A (en) * | 2002-03-04 | 2003-09-15 | 권기영 | Fermented soybeans made of sanghwang mushroom extract |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR19990078932A (en) * | 1999-08-21 | 1999-11-05 | 김재환 | Various bean paste including Phellinus linteus |
| KR20010093870A (en) * | 2000-03-31 | 2001-10-31 | 최인석 | A beef mush room juice mixed soybean sauce |
| KR20020012391A (en) * | 2000-08-07 | 2002-02-16 | 김천환 | Manufacturing method and composition of fruit-body or mycelial mat of medicinal mushroom |
| KR20020065815A (en) * | 2001-02-07 | 2002-08-14 | 고관순 | Method for manufacturing doenjang using meju fermented with horse dung, lead sesame jangjuk brine and pharmaceutical by-products |
| KR20030072492A (en) * | 2002-03-04 | 2003-09-15 | 권기영 | Fermented soybeans made of sanghwang mushroom extract |
| KR20020062900A (en) * | 2002-07-03 | 2002-07-31 | 허충 | a waferscape salt cabbage and kimchi the art of cooking |
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