KR20070096155A - Ginseng doenjang, (ginseng-soy-bean paste) - Google Patents

Abstract

Ginseng Doenjang, ginseng Doenjang powder, ginseng Doenjang pills, and preparation methods thereof are provided to help one's health by medicinal effects of Doenjang such as anticancer, osteoporosis inhibiting, diabetes improving, hypertension inhibiting effects and enable people to take Doenjang conveniently. Ginseng Doenjang is prepared by the steps of: soaking Korean soybeans in loess water; steaming the soaked soybeans by a steam-cooker; forming the steamed soybeans into a lump to make Meju; fermenting the Meju by Bacillus subtilis in a loess fermentation room for 3~4 days; aging the fermented Meju in a sunny and airy place for 1~2 months; drying the aged Meju in the loess fermentation room at 30°C for 10~15 days; crushing the fermented Meju and adding salt and water to make soy sauce; taking the Meju out of a soy sauce pot, mashing it, and adding the soy sauce and 3~5wt% of ginseng powder in 80~120mesh size; and aging the mixture in a pot for 5~6 months. Ginseng Doenjang powder is prepared by drying the ginseng Doenjang and pulverizing the dried ginseng Doenjang by 110~120mesh size. A ginseng Doenjang pill is prepared by mixing the ginseng Doenjang powder with 2~6wt% of glutinous rice powder, kneading the mixture and forming the dough into a pill.

Description

Ginseng Doenjang, Ginseng Powdered Doenjang and Ginseng Ring Doenjang {Ginseng Doenjang, (Ginseng-soy-bean paste)}

The present invention relates to a method for preparing ginseng miso, and more specifically, domestic soybeans are made from soybean containing 38% protein and 18% fat, and then fermented by inoculating Bacillus bacteria in an ocher fermentation chamber. Meju is a fermented meju with reddish yellow or brown color on the outside and reddish dried persimmon on the outside.

After soaking soy sauce with meju, inoculate finely inoculated meju from the soy sauce jar to make soybean paste, and fermentation technology is made by mixing 3-5 wt% of ground ginseng with 100 -120 mesh powder mixed with soy sauce. Ginseng doenjang is added to the nutrition and pharmacological components of ginseng to the taste and nutrients unique to our traditional doenjang, it is desirable as a functional food according to the well-being preference of modern people.

Ginseng is a commodity medicine in the "new farming menarche", which means "extended life, no total poison, no harm to the human body no matter how long and long doses are taken." That is to say, that is, there is no disease, but to prepare for the future, tonic, Gangjeong medicine, "yawning medicine is a drug that a sick person already takes to cure the disease. This yawn is toxic and should not be taken when it is not needed. Thus, according to the philosophy of the three classification of drugs, modern chemical drugs are all therapeutic drugs and toxic, so there are dangerous side effects of abuse or overuse. It is very reasonable to put ginseng in the category of health food without considering it as a medicine, and it is a representative special product of Korea, which has been used as a medicine in Korean medicine for thousands of years, and has been used as a health food. It relates to ginseng miso, and ginseng miso powder, ginseng miso hwan to contribute to the improvement of diet and popularization.

The content of immunomodulators (KFSP) in Korean traditional doenjang is 4 times higher than that of commercially available doenjang and 10 times higher than that of Japanese miso. Miso is dark and light in color, but it is commonly included in melanoidin (melanoidin brown pigment).

Although not found in soybeans, it is found that this pigment, produced during the brewing process of doenjang, has significant physiological functions such as improved glucose tolerance and trypsin inhibition. Melanoidine's biological activity is as follows. Diabetes is a disease in which insulin secretion and the action of insulin decreases and blood sugar levels increase. Therefore, it can be expected that the anti-glucose-improving effect of melanoidin may be due to the inhibition of glucosidase, a digestive enzyme that acts on glycolysis in the small intestinal mucosa.

Trypsin inhibitory action is a food that can improve the glucose tolerance and secretion of insulin smoothly is expected to contribute greatly to the prevention or improvement of diabetes.

Trypsin inhibition inhibits the production of carcinogens Soybean is a food that can improve the glucose tolerance of Doenjang and facilitate the secretion of insulin.Emulanoidine stimulates the intestinal lining and activates the intestinal peristalsis. Because it is excreted in vitro, colon cancer can be prevented.

The cholesterol-lowering effect is that cholesterol content decreases as the intake of melanoidin increases.

(Documents: Cho Yong-soo, Professor Jae-young Cha. Functional Food Science 2005 Rev. p171-176 Dong-A University Press)

Doenjang and ginseng are attracting attention as functional foods as the fermented food is re-lighted due to the development of the food industry, and research and development continues. The Korean Republic of Korea Patent Publication No. 2001-008130 Ginseng Doenjang describes the process according to the method of manufacturing miso to add ginseng powder in a ratio of 1/10, the Republic of Korea Patent Publication No. 10-0502653 In the method, the ginseng miso and ginseng extract to separate the ginseng gourd and ginseng extract and the manufacturing method is different from the present invention in the manufacturing process is quite different.

Korean ginseng and Korean ginseng are known as Panax ginseng C. A. Meyer. Russian national botanist Carl. Named by Anton Vaughan in 1843, Ginseng is a world-renowned mysterious herb whose roots have the shape of a human being. Among the benefits of Korean ginseng is the best internationally recognized because of its climate, soil and natural environment.

Although we call ginseng today, it is known that cultivated ginseng today means ginseng in traditional Chinese medicine. After the prehistoric era of human life on earth, disease has occurred and efforts have been made to cure and prevent it, and experience has found outstanding efficacy among herbs, one of which is believed to be wild ginseng.

Due to the geographical characteristics of Korea, cultivated ginseng is suitable for growing climate, and due to the development of soil management and cultivation technology, the ginseng that is cultivated collectively and harvested in mass in the autumn season contains 75% of moisture, which gradually decays after more than a week. Fresh ginseng, which is not immediately traded as fresh ginseng, should be dried and dried to less than 14% of ginseng for long-term storage and trade in the market.

The purpose of the present invention is to relieve the physical and mental stresses resulting from pollution in the process of the re-recognition of miso or ginseng as a functional food, the value of these changes to the rapid industrial society of modern people by scientific research results, doenjang is our unique Traditional fermented food in the early childhood brain development, anti-cancer effect, osteoporosis inhibitory effect, diabetes improvement, adult disease prevention, hypertension inhibitory effect, diet, obesity prevention, constipation, etc. Doenjang contains a variety of ingredients to protect the health of modern people.

Ginseng used in our home or restaurant in the past as a new functional food that combines doenjang and ginseng, which is the cheapest and easy for anyone to use in the present invention, is troublesome by cooking for a long time by being called again in water, and the present invention to improve the disadvantage of losing time. Is to make ginseng miso.

In order to achieve the above object, the present invention, in the production of ginseng miso, steamed beans soaked in clean water with a steaming machine hot steaming, and put the boiled beans into the meju molding machine to make meju lumps, rice straw Bacillus in meju pit Inoculate bacteria and ferment.

Fermented meju is made from soy sauce with salted jijangsu, and then dried in a soy sauce jar, pulverized, and finely pulverized. Natural ripening in ginseng is prepared.

Ginseng Doenjang is a Korean traditional soybean culture that improves the dietary culture of consumers and is functionally nutritious. It is useful for preventing various adult diseases by informing and spreading to the young generation who are living in the well-being era. It is characterized by manufacturing.

However, in view of the expensive ginseng, the miso used less than 2% by weight of ginseng does not contain enough ginseng components, while on the other hand, when used in excess of 5% by weight, enzyme activity is rather reduced.

It is thought that saponin, the main component of ginseng, inhibits mold growth. Compared to the economics of the use of excess ginseng, there is little increase in distinctive effects such as taste and fragrance, and by adding 3-4% by weight of ginseng powder in the present invention, it is a functional food having a unique taste and aroma of miso and ginseng, Miso is prepared.

In the manufacturing method of ginseng doenjang of the present invention for achieving the above object, after selecting the domestic soybeans and soaked in water, put hot steamed soybeans with seaweed in the meju molding machine to make meju and then inoculated fermented bacteria of rice straw in the fermentation chamber The fermented meju is characterized by making soy sauce first, and then mixing the meju lumps with ginseng powder to make new ginseng miso.

Fresh ginseng should be dried to moisture content of 75% and dried to 14% moisture efficiency to be crushed, and grind to 80-120 mesh. It is preferable that ginseng is added in powder form because it is advantageously mixed with the composition of meju to ripen.

Meju made with boiled soybeans in a meju molding machine is not uncomfortable for hanging meso lumps crosswise with rice straws in dry condition such as rice straw fermentation bacteria in ocher fermentation chamber. After a month of drying in the facility space, the meju is 10-10% smaller in volume than the first. Before making soybean paste, you should make soy sauce with meju first, take out the soy sauce from the soy sauce jar, mix it with ginseng powder, mash it in a mortar and mature it in the jar for 5-6 months. Ginseng miso is prepared.

Ginseng Doenjang can be easily seasoned with stew in home or general foods, and it is made with soy sauce, red pepper powder, garlic, green onion, ginger, onion, anchovies, kelp, etc. As a result, the miso sauce is prepared by young generations.

The present invention is intended to improve in consideration of the taste and taste of consumers do not familiar with the unique, soybean flavor, and our traditional traditional miso excellent as a functional food to the dietary culture of modern people.

The ginseng miso of the present invention is mixed with the taste and aroma of soy sauce and ginseng, reduced the sweet smell of conventional miso, and can be eaten as shiitake mushroom miso by providing a new variety of taste and aroma, doenjang jjigae added to general food It can be used as a seasoning with a rich taste and aroma.

In addition, dried ginseng miso, ginseng powdered miso, or ginseng ring miso contains various nutrients that are beneficial to the human body.It is a functional food that meets the taste of modern people in the well-being era, and it can be stored for a long time. It is easy to use whenever you want to use, eat, or eat, and soybean and ginseng consumption is promoted to increase profits in mountain villages and rural areas, as well as to improve the distribution structure of ginseng as food, and to develop producers and fermentation industry. Is also expected.

Claims (3)

In the manufacturing method of ginseng miso, (1) washing the beans with clean water and immersing them in a container containing jizo water for 8-14 hours; (2) steaming domestic soybeans called jijisu with steaming steam (3) the step of making meju through meju molding machine by mixing with boiled beans and mugwort extract (4) the meju is fermented by Bacillus bacteria for 3-4 days in the loess fermentation chamber and (5) aging for 1-2 months in well-groomed and well-ventilated place; (6) the final drying of the well aged meju 10-30 at 30 degrees C in an ocher fermentation chamber and (7) crushing the fermented meju pieces and mixing salt and water to make soy sauce, and (8) crushing meju and mixing 3-4% by weight of 100-120 mesh ginseng powder with soy sauce Doenjang made by the method as described above is a ginseng doenjang and its manufacturing method, characterized in that fermented again for 5-6 months in a sunny place well lit sunlight. Ginseng powdered miso characterized in that the ginseng doenjang prepared by the method of claim 1 is dried and prepared into 110-120 mesh powder by a grinder. Ginseng miso ring manufactured by drying the ring made by adding a ginseng miso kneaded 2-6% by weight to the ginseng miso prepared by the method of claim 1 through a molding machine.