KR20050108917A - The korean pepper bean paste comprising rhizopus microsporus and manufacturing method thereof - Google Patents
The korean pepper bean paste comprising rhizopus microsporus and manufacturing method thereof Download PDFInfo
- Publication number
- KR20050108917A KR20050108917A KR1020040034356A KR20040034356A KR20050108917A KR 20050108917 A KR20050108917 A KR 20050108917A KR 1020040034356 A KR1020040034356 A KR 1020040034356A KR 20040034356 A KR20040034356 A KR 20040034356A KR 20050108917 A KR20050108917 A KR 20050108917A
- Authority
- KR
- South Korea
- Prior art keywords
- soybean
- mushroom
- mixture
- parts
- weight
- Prior art date
Links
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 241000593344 Rhizopus microsporus Species 0.000 title description 4
- 235000002566 Capsicum Nutrition 0.000 title 1
- 239000006002 Pepper Substances 0.000 title 1
- 235000016761 Piper aduncum Nutrition 0.000 title 1
- 235000017804 Piper guineense Nutrition 0.000 title 1
- 244000203593 Piper nigrum Species 0.000 title 1
- 235000008184 Piper nigrum Nutrition 0.000 title 1
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 90
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 83
- 244000068988 Glycine max Species 0.000 claims abstract description 78
- 239000000203 mixture Substances 0.000 claims abstract description 32
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 23
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 23
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 23
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 230000032683 aging Effects 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000010298 pulverizing process Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 3
- 230000003078 antioxidant effect Effects 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 229930003270 Vitamin B Natural products 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000019156 vitamin B Nutrition 0.000 abstract description 6
- 239000011720 vitamin B Substances 0.000 abstract description 6
- 230000003712 anti-aging effect Effects 0.000 abstract description 5
- 230000001079 digestive effect Effects 0.000 abstract description 3
- 230000006806 disease prevention Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 235000019640 taste Nutrition 0.000 description 8
- 235000021107 fermented food Nutrition 0.000 description 7
- 235000013555 soy sauce Nutrition 0.000 description 6
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000002265 prevention Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 235000019654 spicy taste Nutrition 0.000 description 4
- 241000512259 Ascophyllum nodosum Species 0.000 description 3
- 241000233866 Fungi Species 0.000 description 3
- 240000005979 Hordeum vulgare Species 0.000 description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 description 3
- 244000294411 Mirabilis expansa Species 0.000 description 3
- 235000015429 Mirabilis expansa Nutrition 0.000 description 3
- 244000205939 Rhizopus oligosporus Species 0.000 description 3
- 235000000471 Rhizopus oligosporus Nutrition 0.000 description 3
- 235000019764 Soybean Meal Nutrition 0.000 description 3
- 238000012258 culturing Methods 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000013536 miso Nutrition 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000004455 soybean meal Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 240000001462 Pleurotus ostreatus Species 0.000 description 2
- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 2
- 241000235528 Rhizopus microsporus var. chinensis Species 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000222518 Agaricus Species 0.000 description 1
- 240000007440 Agaricus campestris Species 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 241000235527 Rhizopus Species 0.000 description 1
- 241000006335 Rhizopus microsporus var. microsporus Species 0.000 description 1
- 241000293024 Rhizopus microsporus var. rhizopodiformis Species 0.000 description 1
- 241000124033 Salix Species 0.000 description 1
- 241000282898 Sus scrofa Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000012364 cultivation method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- -1 doenjang Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000008944 intestinal immunity Effects 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000003211 malignant effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
- 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
- A23L27/14—Dried spices
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment 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
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
-
- 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
- A23V2250/208—Fungi extracts
Abstract
본 발명은 증자한 콩에 콩버섯을 접종하고, 배양하여 수득한 콩버섯균사체를 포함하도록 하여 콩버섯의 높은 함량의 인프라폰, 비타민 B를 포함하며, 높은 항산화작용에 의한 성인병 예방과 노화방지기능 및 우수한 소화기능, 영양성, 생체기능성 및 조정력 등을 갖는 콩버섯을 포함하는 고추장 및 그 제조방법에 관한 것으로서, (1) 콩을 물에 불린 다음, 110 내지 130℃의 온도범위에서 15 내지 25분간 살균하는 살균단계; (2) 상기 살균단계에서 살균된 콩에 콩버섯종균을 접종하고, 습도 65 내지 75RH, 온도 25 내지 35℃의 범위 내에서 24 내지 36시간 동안 배양시켜 콩버섯균사체와 콩의 혼합물인 콩버섯혼합물을 수득하는 배양단계; (3) 배양된 콩버섯혼합물을 분쇄기에서 분쇄하여 분쇄혼합물을 수득하는 분쇄단계; (4) 상기 콩버섯혼합물 30중량부를 기준으로 하여 상기 콩버섯혼합물에 고춧가루 25 내지 35중량부, 녹말가루 15 내지 25중량부, 소금 5 내지 15중량부 및 물 5 내지 15중량부를 혼합하는 혼합단계; 및 (5) 상기 혼합단계에서 수득되는 혼합물을 실온에서 150 내지 1,000일 동안 숙성시키는 숙성단계;들을 포함하여 이루어짐을 특징으로 한다.The present invention is to inoculate the soybean mushroom to increase the soybeans, soybean mushroom mycelium obtained by cultivation to contain a high content of soybean mushroom Infraphone, vitamin B, adult disease prevention and anti-aging function by high antioxidant activity And relates to a red pepper paste comprising a soybean mushroom having excellent digestive function, nutrition, biofunctionality and coordination, etc., (1) soybean soaked in water, and then in a temperature range of 110 to 130 ℃ 15 to 25 minutes Sterilization step to sterilize; (2) inoculate the soybean mushroom spawn to the soybean sterilized in the sterilization step, incubated for 24 to 36 hours in a humidity range of 65 to 75RH, temperature 25 to 35 ℃ soybean mushroom mixture which is a mixture of soybean mushroom mycelium and soybean Culture step of obtaining; (3) pulverizing the cultured soybean mushroom mixture in a pulverizer to obtain a pulverized mixture; (4) a mixing step of mixing red pepper powder 25 to 35 parts by weight, starch powder 15 to 25 parts by weight, salt 5 to 15 parts by weight, and water 5 to 15 parts by weight based on 30 parts by weight of the bean mushroom mixture. ; And (5) a aging step of aging the mixture obtained in the mixing step for 150 to 1,000 days at room temperature.
Description
본 발명은 콩버섯을 포함하는 고추장 및 그 제조방법에 관한 것이다. 보다 상세하게는 본 발명은 증자한 콩에 콩버섯을 접종하고, 배양하여 수득한 콩버섯균사체를 포함하도록 하여 콩버섯의 높은 함량의 인프라폰, 비타민 B를 포함하며, 높은 항산화작용에 의한 성인병 예방과 노화방지기능 및 우수한 소화기능, 영양성, 생체기능성 및 조정력 등을 갖는 콩버섯을 포함하는 고추장 및 그 제조방법에 관한 것이다.The present invention relates to a red pepper paste containing soy mushrooms and a method of manufacturing the same. More specifically, the present invention inoculates soybean mushrooms to increase soybeans, soybean mushroom mycelium obtained by cultivation to include a high content of soybean mushrooms, including Infraphone, vitamin B, and prevention of adult diseases by high antioxidant activity It relates to a red pepper paste containing soybean mushroom having an anti-aging function and excellent digestion, nutrition, biofunctionality and coordination and the like and a preparation method thereof.
우리나라의 대표적인 전통 발효식품 또는 조미료인 된장, 고추장 및 간장은 양질의 식물성 단백질원으로 하는 영양학적 측면에서 대단히 중요함은 물론 우리 국민의 식생활에 필수적인 식품이기도 하다.Korean traditional fermented foods or seasonings, doenjang, red pepper paste, and soy sauce are very important in terms of nutrition as a source of high quality vegetable protein, and are also essential to the diet of our people.
종래에 이러한 종류의 발효식품의 산업적인 생산에 있어서, 된장과 국간장을 만들기 위한 메주를 띄우거나, 또는 미소(miso)와 진간장을 제조하기 위하여 종국을 제조할 경우, 일본의 진간장 제조에 이용되는 아스퍼질러스속 균주를 접종하고 발효시켜 사용하여 왔다.In the industrial production of fermented foods of this type conventionally used to make soy sauce in Japan, when the final production to make miso and soy sauce, or to make miso and soy sauce. Aspergillus strains have been inoculated and fermented.
장류는 우리 조상들이 옛날부터 애용하여 온 전통 발효식품으로 국내뿐 아니라 일본, 중국 등지에서도 유사한 식품의 형태로 폭넓게 섭취되고 있다. 장류 중의 하나인 된장의 원료는, 예를 들면 KS(Korean Standard) 규격에 따른 개량식 된장의 경우에는 식염 12%, 콩 25%, 보리 25%, 보리국자 37% 및 종수로 구성되며, 세균과 곰팡이 분비하는 다양한 효소에 의해 구성성분들이 분해되는데, 특히 된장 성분의 25% 정도를 차지하는 단백질은 단백분해효소에 의해 여러 가지 펩타이드나 아미노산으로 분해된다.Jangjang is a traditional fermented food that our ancestors used for a long time and is widely consumed in the form of similar foods not only in Korea but also in Japan and China. The raw material of doenjang, one of the jangs, consists of 12% salt, 25% soybean, 25% barley, 37% barley scoop, and species in the case of modified soybean according to KS (Korean Standard) standard. Components are broken down by various enzymes that secrete them. Especially, proteins that make up 25% of doenjang are broken down into various peptides or amino acids by proteases.
고추장은 특히 고춧가루를 곡류와 함께 발효, 숙성시켜 특유의 매운맛과 함께 풍미를 제공하는 것으로서, 다른 음식의 조리시의 조미에서 매운맛을 부가하는 기능을 하는 조미료로 널리 사용되고 있다. 고추의 도입과 함께 시작된 고추장은 신미재료를 이용한 우리나라 고유의 전통발효식품으로 그 역사가 간장, 된장 등 다른 장류에 비하여 그리 길지 않음에도 불구하고 우리 식탁에서 가장 중요한 위치를 차지하는 조미료로 자리잡아 왔다. 최근에는 고추장이 일본 및 서구에 소개되면서 호평을 받고 있으며, 우리나라 고유 식품 중에서 김치와 더불어 세계화가 가장 가능한 대표적인 식품으로 주목을 받고 있다.Gochujang is a fermented and fermented red pepper powder with grains to provide flavors with a distinctive spicy taste. It is widely used as a seasoning to add spicy taste to other seasonings. Kochujang, which began with the introduction of red pepper, is a traditional Korean fermented food made from Shinmi ingredients, and has been established as a seasoning that occupies the most important place on our table, although its history is not so long compared to other kinds of soy sauce such as soy sauce and soybean paste. Recently, Kochujang has been well received as it was introduced in Japan and the West, and it is attracting attention as the representative food that can be globalized together with kimchi among Korean indigenous foods.
한편, 담자균은 식용 또는 약용버섯을 알려진 여러 종류의 버섯을 포함하고 있는데, 버섯균 중의 일부는 인공 재배법이 개발되어 식용 또는 약용으로 널리 이용되고 있고, 아직까지 재배법이 개발되지 못하고 야생버섯을 채취하여 유용하게 이용되는 경우도 있다.On the other hand, basidiomycetes contain several kinds of mushrooms known as edible or medicinal mushrooms, some of which are artificial cultivation methods have been developed and widely used for food or medicinal use. Sometimes it is useful.
대한민국 공개특허공보 2004-14748호에는 다시마 물추출물을 이용한 고추장의 제조방법에 대하여 기술하고 있으며, 여기에서는 다시마를 물로 추출한 다시마 물추출물을 이용하여 제조한 식혜를 이용한 고추장을 제조하는 방법이 기술되어 있다. 그러나, 이는 조미기능이 우수한 다시마의 추출물을 포함시켜 단지 맛이 좋다는 관능적 특성 만을 개량한 것에 불과한 것이다.Korean Unexamined Patent Publication No. 2004-14748 discloses a method of preparing kochujang using kelp water extract, and here, a method of preparing kochujang using Sikhye prepared using kelp water extract from kelp is described. . However, this is only an improvement of the sensory characteristics of the taste by including the extract of seaweed with excellent seasoning function.
또한, 대한민국 등록특허공보 등록번호 특13243호에는 순수배양 버섯균을 이용한 발효식품의 제조방법에 대하여 기술하고 있으며, 여기에서는 일반적으로 널리 알려진 팽이버섯균, 구름버섯균, 느타리버섯균, 버들송이버섯균 등과 같은 버섯균을 대두박, 콩과 밀 또는 대두박과 쌀에 접종하고, 상기 버섯균의 생육 최적 온도에서 배양하여 제조된 종국을 숙성시켜서 된장 등의 발효식품을 제조하는 것을 기술하고 있다. 그러나, 이는 일반적인 버섯균을 이용하여 발효시킨 것에 불과하여 그 효과 또한 풍미의 향상만을 제공하는 것에 불과한 것이다.In addition, the Republic of Korea Patent Publication No. 13243 describes a method for producing a fermented food using pure cultured mushroom bacteria, wherein the widely known mushrooms, enoki mushroom, cloud mushroom, oyster mushroom, willow mushroom It describes the production of fermented foods such as soybean paste by inoculating mushrooms such as fungi into soybean meal, soybean meal or soybean meal and rice, and cultivating the final product prepared by culturing at the optimum temperature for growing the mushroom. However, this is only fermented using common mushrooms, and the effect is also merely to provide an improvement in flavor.
본 발명의 목적은 증자한 콩에 콩버섯을 접종하고, 배양하여 수득한 콩버섯균사체를 포함하도록 하여 콩버섯의 높은 함량의 인프라폰, 비타민 B를 포함하며, 높은 항산화작용에 의한 성인병 예방과 노화방지기능 및 우수한 소화기능, 영양성, 생체기능성 및 조정력 등을 갖는 콩버섯을 포함하는 고추장 및 그 제조방법을 제공하는 데 있다.It is an object of the present invention to inoculate soy mushrooms to increase soybeans, soybean mushroom mycelium obtained by cultivation to include a high content of soybean mushrooms, including Infraphone, vitamin B, and prevention of adult diseases and aging due to high antioxidant activity It is to provide a kochujang containing soybean mushroom having a prevention function and excellent digestive function, nutrition, biofunctionality and coordination and the like and a method of manufacturing the same.
본 발명에 따른 콩버섯을 포함하는 고추장 및 그 제조방법은, (1) 콩을 물에 불린 다음, 110 내지 130℃의 온도범위에서 15 내지 25분간 살균하는 살균단계; (2) 상기 살균단계에서 살균된 콩에 콩버섯종균을 접종하고, 습도 65 내지 75RH, 온도 25 내지 35℃의 범위 내에서 24 내지 36시간 동안 배양시켜 콩버섯균사체와 콩의 혼합물인 콩버섯혼합물을 수득하는 배양단계; (3) 배양된 콩버섯혼합물을 분쇄기에서 분쇄하여 분쇄혼합물을 수득하는 분쇄단계; (4) 상기 콩버섯혼합물 30중량부를 기준으로 하여 상기 콩버섯혼합물에 고춧가루 25 내지 35중량부, 녹말가루 15 내지 25중량부, 소금 5 내지 15중량부 및 물 5 내지 15중량부를 혼합하는 혼합단계; 및 (5) 상기 혼합단계에서 수득되는 혼합물을 실온에서 150 내지 1,000일 동안 숙성시키는 숙성단계;들을 포함하여 이루어진다.Kochujang comprising soy mushrooms according to the present invention and a method for preparing the same include: (1) a sterilization step of soaking soybeans in water and sterilizing for 15 to 25 minutes in a temperature range of 110 to 130 ° C; (2) inoculate the soybean mushroom spawn to the soybean sterilized in the sterilization step, incubated for 24 to 36 hours in a humidity range of 65 to 75RH, temperature 25 to 35 ℃ soybean mushroom mixture which is a mixture of soybean mushroom mycelium and soybean Culture step of obtaining; (3) pulverizing the cultured soybean mushroom mixture in a pulverizer to obtain a pulverized mixture; (4) a mixing step of mixing red pepper powder 25 to 35 parts by weight, starch powder 15 to 25 parts by weight, salt 5 to 15 parts by weight, and water 5 to 15 parts by weight based on 30 parts by weight of the bean mushroom mixture. ; And (5) a aging step of aging the mixture obtained in the mixing step for 150 to 1,000 days at room temperature.
이하, 본 발명을 구체적인 실시예를 참조하여 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to specific examples.
본 발명에 따른 콩버섯을 포함하는 고추장의 제조방법은, (1) 콩을 물에 불린 다음, 110 내지 130℃의 온도범위에서 15 내지 25분간 살균하는 살균단계; (2) 상기 살균단계에서 살균된 콩에 콩버섯종균을 접종하고, 습도 65 내지 75RH, 온도 25 내지 35℃의 범위 내에서 24 내지 36시간 동안 배양시켜 콩버섯균사체와 콩의 혼합물인 콩버섯혼합물을 수득하는 배양단계; (3) 배양된 콩버섯혼합물을 분쇄기에서 분쇄하여 분쇄혼합물을 수득하는 분쇄단계; (4) 상기 콩버섯혼합물 30중량부를 기준으로 하여 상기 콩버섯혼합물에 고춧가루 25 내지 35중량부, 녹말가루 15 내지 25중량부, 소금 5 내지 15중량부 및 물 5 내지 15중량부를 혼합하는 혼합단계; 및 (5) 상기 혼합단계에서 수득되는 혼합물을 실온에서 150 내지 1,000일 동안 숙성시키는 숙성단계;들을 포함하여 이루어짐을 특징으로 한다. 상기 (1)의 살균단계는 콩버섯(Rhizopus microsporus var. oligosporus)을 접종시키기 위한 원료로서의 콩에 붙어있을 수 있는 다른 잡균들을 제거하여 콩버섯 만을 배양시킬 수 있도록 하는 단계로서, 콩을 물에 불린 다음, 110 내지 130℃의 온도범위에서 15 내지 25분간 살균하는 것으로 이루어진다. 상기 콩버섯은 느타리버섯, 상황버섯, 동충하초, 영지버섯, 아가리쿠스 또는 콩버섯(Rhizopus microsporus)의 변종으로서, 특히 콩버섯은 바나나 잎에 자생하는 식용버섯 균사체로서, 인체에 좋지 않은 지질을 분해하는 수퍼디스무타제(superdismutase)를 함유하며, 장내의 면역을 활성화하여 악성 대장균 등을 억제하는 '인프라폰'이라는 물질이 들어있다는 내용이 보고된 바 있다. 콩버섯은 비타민 B군이 풍부하여 빈혈치료에 효과가 있고, 활성산소의 제거기능, 즉 항산화작용이 있어서 성인병과 노화방지기능이 탁월한 것으로 알려져 있으며, 우수한 소화기능, 영양성, 생체기능성, 조정력 등이 있는 것으로 알려져 있다. 진균류(fungi) 중 Rhizopus microsporus 종에는 변종으로서 Rhizopus microsporus var. chinensis, Rhizopus microsporus var. microsporus 및 Rhizopus microsporus var. rhizopodiformis(a.k.a. ; Rhizopus chinensis, Rhizopus cohnii, Mucor rhizopodiformis) 등이 보고되어 있다. 분류학상 콩버섯은 사상형 진균류에 속하고, 종래에 양돈용 돈분의 냄새 제거를 위한 제제 등에 상용된 바 있다. 대한민국 특허출원 제2002-44035호 및 2001-71879호 등에는 콩버섯 균주 및 그 부산물이 개시된 바 있는데, 상기 발명들 중 특히 2001-71879호에는 콩버섯으로부터 순수하게 분리추출하여 얻은 항산화활성을 갖는 신규한 항산화성 화합물 및 이를 유효성분으로 포함하는 항산화성 조성물이 개시되어 있다. 특히, 본 발명에서 주로 사용되는 콩버섯(Rhizopus microsporus var. oligosporus) 균주는 상기 콩버섯(Rhizopus microsporus) 균주의 변종으로서, KCTC 10597BP로 기탁된 바 있다. 또한, 고추장의 주원료의 하나인 고춧가루에는 캡사이신이라는 매운맛을 내는 성분이 있으며, 이는 살균능력이 있고, 비타민 C 등이 풍부하며, 특히 조미료로서 매운맛을 내는 데 특히 적절하다. 상기에서, 온도가 110℃ 미만, 또는 15분 미만으로 살균하면 살균이 충분치 못하거나, 살균에 많은 시간이 걸리게 되어 효율적이지 못하다는 단점이 있을 수 있으며, 130℃를 초과하거나, 25분을 초과하여 살균하는 것은 불필요하며, 에너지나 시간을 낭비하는 것에 불과하다. 상기 (2)의 배양단계는 상기 살균단계에서 살균된 콩에 콩버섯 종균을 접종하고, 습도 65 내지 75RH, 온도 25 내지 35℃의 범위 내에서 24 내지 36시간 동안 배양시키는 것으로 이루어지며, 콩에 콩버섯을 접종, 배양하여 콩버섯균사체를 수득하기 위한 단계이다. 이 단계에서의 온도, 습도 및 시간 등은 콩버섯균사체를 대량으로 얻을 수 있는 최적의 생물학적 배양조건으로서 반복적인 실험에 의해 얻어진 결과로서 이해될 수 있는 것이다. 이 범위를 벗어나는 경우에서도, 수율 등의 문제를 별론으로 한다면 상기한 바의 콩버섯균사체를 얻을 수도 있음은 당업자에게는 당연히 이해될 수 있는 것이다. 상기 (3)의 분쇄단계는 상기 콩버섯혼합물을 분쇄기에서 분쇄하여 이후의 혼합단계에서 가해지는 다른 고추장의 원료들과 혼합을 용이하게 하도록 한다. 상기 (4)의 혼합단계는 상기 콩버섯혼합물 30중량부를 기준으로 하여 상기 콩버섯혼합물에 고춧가루 25 내지 35중량부, 녹말가루 15 내지 25중량부, 소금 5 내지 15중량부 및 물 5 내지 15중량부를 혼합하는 것으로 이루어지며, 본 발명에 따른 콩버섯을 포함하는 고추장의 제조방법에서 고추장의 원료를 준비하는 배합비를 제시하는 가장 중요한 단계이다. 이는 고춧가루의 매운맛과 소금의 짠맛 및 녹말로부터 얻어지는 단맛의 비율을 적의 조절하여 고추장 특유의 맛과 풍미를 얻을 수 있도록 조절하는 기본 수단으로서, 상기한 바의 혼합비가 반복실험에 의한 경험치로부터 얻어진 최상의 혼합비이며, 맛, 보관조건, 유통조건 등에 따라 성분비를 적절히 조절할 수 있음은 당업자에게는 당연히 이해될 수 있는 것이다. 다만, 상기 콩버섯혼합물을 기준으로 상기 고춧가루가 25중량부 미만이 되는 경우, 고추장으로서의 매운맛이 덜하게 되는 문제점이 있을 수 있고, 35중량부를 초과하는 경우, 콩버섯균사체에 의한 향기가 부족하게 되는 문제점이 있을 수 있다. 또한, 상기 콩버섯혼합물을 기준으로 녹말가루가 15중량부 미만이 되는 경우, 고추장에 단맛이 너무 적어져서 기호도가 저하될 수 있으며, 반대로 25중량부를 초과하는 경우, 콩버섯균사체에 의한 향기가 부족하게 되는 문제점이 있을 수 있다. 상기에서 녹말가루로는 찹쌀가루, 멥쌀가루, 보리가루, 밀가루 등의 일반적인 녹말함유 곡류의 가루들이 사용될 수 있다. 상기 (5)의 숙성단계는 상기에서 얻어진 혼합물을 발효, 분해시켜 맛과 풍미가 뛰어난 발효식품으로서의 고추장을 수득할 수 있게 된다. 상기 숙성단계는 실온에서 150 내지 1,000일 동안 숙성시키는 것이 바람직하다. 상기에서 숙성기간이 150일 미만인 경우, 발효 및 숙성에 요구되는 시간이 부족하여 맛과 풍미가 충분치 못한 고추장을 수득하게 되는 문제점이 있을 수 있으며, 반대로 1,000일을 초과하는 것은 맛과 풍미에 영향을 주지 않는 범위내에서 보다 오래 숙성시켜 맛과 풍미를 약간 더 향상시킬 수는 있으나, 생산성의 저하 등의 문제점이 있을 수 있다. 그러나, 보다 풍부하고, 깊은 맛 등을 위해서는, 일반적인 된장의 관리에 주의를 하는 것으로 1,000일 이상을 숙성시키는 것 또한 가능함은 당업자에게는 당연히 이해될 수 있는 것이다.The method for producing red pepper paste containing soy mushrooms according to the present invention includes: (1) a sterilization step of soaking soybeans in water and sterilizing for 15 to 25 minutes in a temperature range of 110 to 130 ° C; (2) inoculate the soybean mushroom spawn to the soybean sterilized in the sterilization step, incubated for 24 to 36 hours in a humidity range of 65 to 75RH, temperature 25 to 35 ℃ soybean mushroom mixture which is a mixture of soybean mushroom mycelium and soybean Culture step of obtaining; (3) pulverizing the cultured soybean mushroom mixture in a pulverizer to obtain a pulverized mixture; (4) a mixing step of mixing red pepper powder 25 to 35 parts by weight, starch powder 15 to 25 parts by weight, salt 5 to 15 parts by weight, and water 5 to 15 parts by weight based on 30 parts by weight of the bean mushroom mixture. ; And (5) a aging step of aging the mixture obtained in the mixing step for 150 to 1,000 days at room temperature. The sterilization step of (1) is to remove other germs that may be attached to the beans as a raw material for inoculating soybean mushrooms (Rhizopus microsporus var. Oligosporus), so that the soybean mushrooms can be cultured. Next, it consists of sterilization for 15 to 25 minutes in the temperature range of 110 to 130 ℃. The soybean mushroom is a strain of oyster mushroom, situation mushroom, Cordyceps sinensis, ganoderma lucidum mushroom, agaricus or soybean mushroom (Rhizopus microsporus), in particular, the soybean mushroom is an edible mushroom mycelium native to banana leaves, which decomposes lipids that are not good for the human body. It has been reported that it contains a substance called 'infraphone' that contains superdismutase and activates the intestinal immunity to suppress malignant Escherichia coli. The soy mushroom is rich in vitamin B group and is effective in treating anemia, and it is known to be effective in eliminating active oxygen, that is, antioxidative action, which is excellent in adult diseases and anti-aging. It has excellent digestion, nutrition, bio-function, and coordination. It is known. Among the fungi, Rhizopus microsporus is a variant of Rhizopus microsporus var. chinensis, Rhizopus microsporus var. microsporus and Rhizopus microsporus var. rhizopodiformis (a.k.a .; Rhizopus chinensis, Rhizopus cohnii, Mucor rhizopodiformis) has been reported. Taxonomically, the soybean mushroom belongs to filamentous fungi, and has been conventionally used in preparations for removing odors of swine pigs. Korean Patent Application Nos. 2002-44035 and 2001-71879 disclose bean strains and by-products thereof, and in particular, 2001-71879 discloses novel antioxidative activity obtained by purely separating and extracting from soy mushrooms. One antioxidant compound and an antioxidant composition comprising the same as an active ingredient are disclosed. In particular, the soybean mushroom (Rhizopus microsporus var. Oligosporus) strain mainly used in the present invention has been deposited as KCTC 10597BP as a strain of the soybean mushroom (Rhizopus microsporus) strain. In addition, the red pepper powder, one of the main raw materials of red pepper paste, has a spicy taste called capsaicin, which is sterilizing, rich in vitamin C, and the like, and is particularly suitable for making spicy flavors. In the above, if the temperature is less than 110 ℃, or less than 15 minutes sterilization is not enough sterilization, it takes a long time to sterilize may have the disadvantage that it is not efficient, exceeds 130 ℃, or more than 25 minutes Sterilization is unnecessary and is a waste of energy or time. The culturing step of (2) consists of inoculating the soybean mushroom spawn to the sterilized soybean in the sterilization step, incubating for 24 to 36 hours in a humidity range of 65 to 75 RH, temperature 25 to 35 ℃, Inoculating and culturing soybean mushroom is a step for obtaining a soybean mushroom mycelium. Temperature, humidity and time at this stage can be understood as the result obtained by repeated experiments as the optimum biological culture conditions to obtain a large amount of soybean mushroom mycelium. Even if it falls outside this range, it will be obvious to those skilled in the art that if the matters such as yield are separately mentioned, the soy mushroom mycelium as described above may be obtained. The pulverizing step of (3) pulverizes the soybean mushroom mixture in a pulverizer to facilitate mixing with other raw kochujang ingredients added in a subsequent mixing step. Mixing step (4) is based on 30 parts by weight of the soybean mushroom mixture, red pepper powder 25 to 35 parts by weight, starch powder 15 to 25 parts by weight, salt 5 to 15 parts by weight and water 5 to 15 parts by weight Comprising the mixing of the parts, in the preparation method of kochujang containing soybean mushroom according to the present invention is the most important step to present the compounding ratio for preparing the raw material of kochujang. This is a basic means to adjust the ratio of the hotness of red pepper powder, salty salt and sweetness obtained from starch so that the unique taste and flavor of red pepper paste can be obtained. It is to be understood by those skilled in the art that the ingredient ratio can be properly adjusted according to taste, storage conditions, distribution conditions, and the like. However, when the red pepper powder is less than 25 parts by weight based on the soybean mushroom mixture, there may be a problem that the spicy taste as red pepper paste is less, if the amount exceeds 35 parts by weight, the aroma by the soybean mushroom mycelium is insufficient There may be a problem. In addition, when the starch powder is less than 15 parts by weight based on the soybean mushroom mixture, the sweetness is too low in kochujang may decrease the preference, on the contrary, if it exceeds 25 parts by weight, the aroma by the soybean mushroom mycelium is insufficient There may be a problem. As the starch powder, powders of general starch-containing grains such as glutinous rice flour, non-glutinous rice flour, barley flour, and flour may be used. In the aging step (5), the mixture obtained above is fermented and decomposed to obtain red pepper paste as fermented food having excellent taste and flavor. The aging step is preferably aged for 150 to 1,000 days at room temperature. If the aging period is less than 150 days in the above, there may be a problem that the lack of the time required for fermentation and aging to obtain the red pepper paste with insufficient flavor and flavor, on the contrary more than 1,000 days affect the taste and flavor It may be slightly longer to improve the taste and flavor by aging longer than within the range, but there may be a problem such as a decrease in productivity. However, it will be obvious to those skilled in the art that for a richer, deeper taste, etc., it is also possible to ripen for 1,000 days or more by paying attention to general miso management.
이하에서 본 발명의 바람직한 실시예 및 비교예들이 기술되어질 것이다.Hereinafter, preferred embodiments and comparative examples of the present invention will be described.
이하의 실시예들은 본 발명을 예증하기 위한 것으로서 본 발명의 범위를 국한시키는 것으로 이해되어져서는 안될 것이다.The following examples are intended to illustrate the invention and should not be understood as limiting the scope of the invention.
실시예Example
콩 100㎏을 물에 불린 다음, 120℃의 온도범위에서 20분간 살균하고, 살균된 콩에다 상기한 바의 콩버섯(Rhizopus microsporus var. oligosporus) 균주를 접종하고, 습도 70RH, 온도 30℃에서 30시간 동안 배양시켰다. 배양된 콩버섯균사체와 콩이 중량비로 1 : 1의 비율이 되면, 이를 수거하였다. 이렇게 수거된 콩버섯혼합물을 분쇄기에서 분쇄한 후, 수득된 분쇄혼합물 30㎏에 고춧가루 30㎏, 녹말가루로서 찹쌀가루 20㎏, 소금 10㎏ 및 물 10㎏를 혼합하고, 재래식 항아리에 담아서 실온에서 110일 동안 숙성시켜서 본 발명에 따른 콩버섯을 포함하는 고추장을 수득하였다.100 kg of soybeans were soaked in water, and then sterilized for 20 minutes at a temperature range of 120 ° C., and inoculated with the sterilized soybean mushroom (Rhizopus microsporus var. Oligosporus) strain as described above, 30 RH at a temperature of 70 RH and a temperature of 30 ° C. Incubated for hours. When the cultured soybean mushroom mycelium and soybeans in a weight ratio of 1: 1, it was collected. The collected soy mushroom mixture was pulverized in a pulverizer, and then 30 kg of the obtained pulverized mixture was mixed with 30 kg of red pepper powder, 20 kg of glutinous rice flour, 10 kg of salt and 10 kg of water as starch powder, and put into a conventional jar. Aging for one day to obtain kochujang containing soy mushrooms according to the present invention.
상기한 바의 실시예에 따른 고추장과 일반 시중에서 판매하는 고추장을 함께 동일한 양을 사용하여 동일한 재료로 구성되는 통상의 비빔밥에 넣어 성인남녀 100인에게 시식토록 하여 관능시험을 실시한 결과, 콩버섯 특유의 향과 글루탐산 특유의 풍미 등에서 85인이 상기한 실시예의 맛이 더 우수하다고 판정하였고, 12인이 구별하기 어려울 정도라고 판정하였으며, 단지 3인 만이 비교예로서의 시판 고추장이 맛있다고 판정하였으며, 그로 미루어 보아 본 발명에 따른 콩버섯을 포함하는 고추장은 풍미 및 향 등의 관능적인 면에서 우수함을 확인할 수 있었다. 더욱이, 본 발명에 따른 콩버섯을 포함하는 고추장은 높은 함량의 인프라폰, 비타민 B를 포함하며, 높은 항산화작용에 의한 성인병 예방과 노화방지기능 및 우수한 소화기능, 영양성, 생체기능성 및 조정력 등을 기대할 수 있는 우수한 품질의 고추장을 수득할 수 있다.As a result of sensory tests conducted by putting gochujang and gochujang sold on the market in general according to the embodiment of the present invention in the same bibimbap made of the same material, and tasting 100 adult men and women, In the aroma and glutamic acid-specific flavor, 85 people judged that the taste of the above-described embodiment was better, 12 were judged to be indistinguishable, and only 3 people judged that commercially available red pepper paste as a comparative example was delicious. Kochujang containing soybean mushrooms according to the present invention was confirmed to be excellent in terms of sensuality such as flavor and aroma. Moreover, Kochujang containing soybean mushrooms according to the present invention contains a high content of infrapon, vitamin B, and can be expected to prevent adult disease and anti-aging and excellent digestion, nutrition, biofunctionality and coordination by high antioxidant activity. A good quality gochujang can be obtained.
따라서, 본 발명에 의하면 증자한 콩에 콩버섯을 접종하고, 배양하여 수득한 콩버섯균사체를 포함하도록 하여 콩버섯의 높은 함량의 인프라폰, 비타민 B를 포함하며, 높은 항산화작용에 의한 성인병 예방과 노화방지기능 및 우수한 소화기능, 영양성, 생체기능성 및 조정력 등을 갖는 콩버섯을 포함하는 고추장의 제조방법 및 그로부터 수득되는 콩버섯을 포함하는 고추장을 제공하는 효과가 있다.Therefore, according to the present invention, soybean mushroom inoculated with the increased soybeans, soybean mushroom mycelium obtained by cultivation to include a high content of soybean mushroom, including Infraphone, vitamin B, and prevention of adult diseases by high antioxidant activity There is an effect of providing a method for producing gochujang containing soybean mushroom having an anti-aging function and excellent digestive function, nutritional properties, biofunctionality and coordination, and the soybean paste containing soy mushroom obtained therefrom.
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 are within the scope of the appended claims.
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020040034356A KR100579503B1 (en) | 2004-05-14 | 2004-05-14 | The korean pepper bean paste comprising daldinia concentrica and manufacturing method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020040034356A KR100579503B1 (en) | 2004-05-14 | 2004-05-14 | The korean pepper bean paste comprising daldinia concentrica and manufacturing method thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20050108917A true KR20050108917A (en) | 2005-11-17 |
KR100579503B1 KR100579503B1 (en) | 2006-05-12 |
Family
ID=37284940
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020040034356A KR100579503B1 (en) | 2004-05-14 | 2004-05-14 | The korean pepper bean paste comprising daldinia concentrica and manufacturing method thereof |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100579503B1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101329914B1 (en) * | 2011-11-16 | 2013-11-14 | 조부현 | Hot pepper paste using rhizopus hypha body and methods for fabricating the same |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101050856B1 (en) | 2008-12-01 | 2011-07-21 | (주) 해뜰날 | Mushroom mycelium grains and their preparation method |
-
2004
- 2004-05-14 KR KR1020040034356A patent/KR100579503B1/en not_active IP Right Cessation
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101329914B1 (en) * | 2011-11-16 | 2013-11-14 | 조부현 | Hot pepper paste using rhizopus hypha body and methods for fabricating the same |
Also Published As
Publication number | Publication date |
---|---|
KR100579503B1 (en) | 2006-05-12 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP4628482B2 (en) | Meat analog production method using mushroom mycelium, meat analog produced thereby, low calorie substitute meat containing meat analog, meat flavoring agent, and meat flavor enhancer | |
KR100738648B1 (en) | Manufacturing Method of Doenjang by Protease and its processed products | |
JP2002191354A (en) | Method for producing mushroom mycelium | |
KR101386879B1 (en) | Method for producing a fermentation food using mixed lactic acid bacteria and a fermentation food | |
JP4908424B2 (en) | Brewing seed meal, brewing meal, brewed food, and production method thereof | |
TW200932125A (en) | A process for the preparation of a hydrolysate | |
KR20090003779A (en) | A medium compound of containing green tea to ganoderma lucidum or lentinus edodes and it's manufacturing method | |
KR101329894B1 (en) | Soybean paste using rhizopus hypha body and methods for fabricating the same | |
CN113142492A (en) | Production process of fermented bean curd and fermented bean curd powder | |
KR101278201B1 (en) | Blackbean soksungjang containing fibrinolytic activities and antioxidant activities and the manufacturing method | |
CA2839785C (en) | A hydrolysate of a protein substrate and a process for producing thereof | |
KR102345416B1 (en) | Doenjang with rice-nuruk and manufacturing method thereof | |
KR20050097662A (en) | Rhizopus microsporus and method for production thereof | |
KR100579503B1 (en) | The korean pepper bean paste comprising daldinia concentrica and manufacturing method thereof | |
KR0137063B1 (en) | Process for the preparation of fermented foods using purely cultured strains of basidiomycete | |
KR20160121807A (en) | Milled grain fermentation by-products as a main component composition and the manufacturing method using this method of manufacturing a fermented food composition and the fermentation | |
KR20000018859A (en) | Method of rice cooking using grains cultured by mushroom funguses | |
KR100579498B1 (en) | The korean soy bean paste comprising daldinia concentrica and manufacturing method thereof | |
KR20160079388A (en) | Korean Traditional Meju Prepared by Modified Process and Manufacturing Method of Doenjang and Soy Sauce Using the Same | |
KR101329914B1 (en) | Hot pepper paste using rhizopus hypha body and methods for fabricating the same | |
KR20110016725A (en) | Red pepper paste using hongyung potato and method of production thereof | |
CN110604284A (en) | Spicy soy sauce and preparation method thereof | |
CN114304600B (en) | Preparation method of eurotium cristatum fermented millet powder | |
KR100525298B1 (en) | Process for grain containing extract of mycelial culture and healthy food using product thereof | |
KR100225050B1 (en) | The phelinus linteus composition |
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: 20120627 Year of fee payment: 7 |
|
FPAY | Annual fee payment |
Payment date: 20130508 Year of fee payment: 8 |
|
LAPS | Lapse due to unpaid annual fee |