KR20080090863A - An additive of soybean, hot pepper sauce, kimchi producing sauce - Google Patents

Abstract

A food additive using the fruit of a Chinese matrimony vine and Viscum album var. coloratum is provided to enable consumers to take the effective ingredients of the fruit of a Chinese matrimony vine and Viscum album var. coloratum. A food additive using the fruit of a Chinese matrimony vine and Viscum album var. coloratum comprises one kind selected from the fruit of a Chinese matrimony vine and Viscum album var. coloratum. The food additive is added to food at a level of 0.1~20wt%. The fruit of a Chinese matrimony vine is prepared in the form of extract by the steps of: suspending the fruit of a Chinese matrimony vine in distilled water in a weight ratio of 1:300, performing reflux-extraction at 50~85°C for 30min~2hr, filtering the extract, vacuum-concentrating the filtrate, centrifuging the concentrate at a rotative velocity of 1000~1500rpm for 10~20min to obtain supernatant, heating it at 75°C for 15min, sterilizing, and refrigerating. The fruit of a Chinese matrimony vine is prepared in the form of powder by the steps of: drying the washed fruit of a Chinese matrimony vine at 50~70°C for 20~30min, grinding it by 200~250g in a grinder for 2~5min, and passing the powder through a 30~50mesh sieve. The Viscum album var. coloratum is prepared in the form of extract by the steps of: washing Viscum album var. coloratum with water 3~5times, naturally dehydrating it, cutting it in 2~3mm, putting the cut Viscum album var. coloratum in water in a weight ratio of 1:5, performing thermal extraction for 1~3hr, centrifuging the extract to obtain supernatant, filtering it through a 0.1~0.5mum filter paper, and lyophilizing the filtrate.

Description

Food additives using goji and mistletoe {AN ADDITIVE OF SOYBEAN, HOT PEPPER SAUCE, KIMCHI PRODUCING SAUCE}

The present invention relates to a food additive using a wolfberry, mistletoe, and more specifically, any one or more mixtures selected from wolfberry, mistletoe ramen, noodles such as kalguksu, udon noodles, pies, egg bread, sweet bean bread, breads such as sandwiches Easily consume the active ingredients in goji and mistletoe by adding a certain amount to traditional foods such as doenjang, red pepper paste, intestine, cabbage kimchi, spicy cod roe, changran chop, and octopus chop, kimchi stew, miso soup, and tofu stew. It relates to a food additive characterized in that it is manufactured to be.

The wolfberry is pointed fusiform on one side, 2-3cm in length, 5-10mm in diameter, and the rind is red to dark red. The outer side is crumpled, and inside is yellowish white seed. Seeds are flat oval, about 2mm in diameter. It has almost no smell, tastes a little sweet and astringent, and it is known as an anti-aging natural material because of its excellent efficacy and ginseng after ginseng, which has been used a lot since ancient times, and it is used in processed foods nowadays.

Lycuum chinense Mill is a perennial deciduous shrub belonging to the Spermatophyta pizza Angiospermae Dicotyledoneae Solanaceae family, which is known as a subtropical region of northwestern China.

As for the goji, Korean Patent Publication No. 1999-0079149 (published date 1999.11.05) discloses a method for preparing gojija miso using goji and meju soybeans, and Korean Patent Publication No. 10-2005-0061059 (published date 2005.06.22). It discloses a method for manufacturing red pepper paste, miso, soy sauce using a bank, wolfberry, and Republic of Korea Patent Publication No. 10-2004-00536676 (published date 2004.06.24) for a method for preparing the active ingredient of the wolfberry with miso Korean Patent Registration No. 10-0532070 (Registration Date 2005.11.23) discloses a method of manufacturing safflower seed, Jijangsu, miso and soy sauce.

The mistletoe is a plant belonging to the family Mistletoe (Loranthaceae) and there are about 1,300 species in 36 genera worldwide. Generally, it is a semi-parasitic plant that has chlorophyll on leaves and stems. There are many varieties such as deciduous and herbaceous.

As for mistletoe, Deoktok Patent Publication No. 10-0558265 (Registration Date 2006.02.28) discloses a method for producing Cheonggukjang using Mistletoe Extract, and Registered Patent Publication No. 10-0599392 (Registration Date 2006.07.04) Chinese cabbage kimchi prepared by combining and kimchi material is disclosed.

However, all of the above patents have a problem in that the use of wolfberry or mistletoe is limited to manufacturing a particular food, which is generally unsuitable for use as an additive and is very limited in its use.

In order to solve the above problems, in the present invention, mass production is possible by commercializing any one selected from wolfberry, mistletoe, and this can be easily encountered by general consumers, processed foods such as noodles, breads, beverages, and miso By adding foods such as traditional foods such as red pepper paste, kimchi seasoning and kimchi stew, it is possible to provide food additives using wolfberry and mistletoe that can naturally consume the active ingredients contained in the wolfberry and mistletoe. The purpose.

In order to achieve the above object,

The present invention is an additive that can be easily added to any one or more selected from gojija, mistletoe, processed foods such as noodles, bread, drinks, and traditional foods such as miso, red pepper paste, kimchi seasoning and kimchi stew, etc. Its main configuration is as follows.

The additive is characterized in that the addition of 0.1 to 20% by weight relative to the total weight when cooking food such as processed foods such as cotton, bread, beverage, traditional foods such as miso, red pepper paste, kimchi seasoning and kimchi stew.

The wolfberry is a fruit of the wolfberry, which is prepared in the form of extract or powder.

The wolfberry extract is suspended in 300 times distilled water by weight and then extracted by reflux extraction for 30 minutes to 2 hours at 50 ~ 85 ℃, and the filtrate is concentrated under reduced pressure 10 ~ at a rotational speed of 1,000 ~ 1,500rpm After centrifugation for 20 minutes to obtain a supernatant and sterilized by heating at 75 ℃ for 15 minutes, and refrigerated.

The wolfberry powder is washed with the harvested wolfberry in water and dried for 20 to 30 hours at 50 ~ 70 ℃ 200 ~ 250g crushed in a grinder for 2 to 5 minutes to make a powder, the powder 30 ~ 50mesh sieve It is made into a powder by passing.

The mistletoe was washed three to five times in running water and dehydrated naturally, and then shred to a size of 2 to 3 mm. The mistletoe was boiled in distilled water of 3 to 7 times the weight and boiled for 1 to 3 hours, followed by heat extraction. The supernatant obtained by centrifugation is filtered using a 0.1 ~ 0.5㎛ filter filter paper, characterized in that the freeze-dried.

Hereinafter, the technical configuration will be described in more detail.

Lycuum chinense Mill used in the additive is 20.2% moisture, 5.4% ash, crude fat 14.5%, crude protein 18.1%, crude fiber 11.2%, free amino acid 12.39mg%, glass sugar 6.2%, organic acid 1877.5mg%, tannin 633.1mg% It has a composition ratio of, the main active ingredients are betaine (Betaine), Rutin, Kukoamine A (Kukoamine A), beta-Sitosterol (beta-Sitosterol) is contained, such as liver protection, nourishment tonic, weakness, Each part of the fruit, leaf, root, etc. is used as an herbal medicine for eye, diabetes, etc.

Betaine, one of the major components of goji berry, was higher in summer when harvested, and beta-sitosterol peaked in mid-September when temperature dropped. Vitamin C and general sugar, the common ingredients, decreased as the temperature dropped. As the main functional and general ingredient content of the wolfberry is highest in the harvester during the summer hot season, it is recommended to use the wolfberry harvested in August, the summer hot season.

Looking at the production of the wolfberry extract and wolfberry powder is as follows.

Preparation of Wolfberry Extract

Gojija extract is any one selected from raw wolfberry, dry wolfberry, frozen wolfberry, the raw wolfberry is washed three times the harvested wolfberry with water and crushed and passed through 100mesh and 200mesh sieve (sieve) in order, Dry wolfberry is washed with the harvested wolfberry 1 times and dried for 20 to 30 hours at 50 ~ 70 ℃, frozen wolfberry is harvested and washed and dehumidified rapidly frozen.

After suspending any one selected from the raw wolfberry, dry wolfberry, frozen wolfberry in 15 times distilled water by weight based on weight, extract and filter under reflux for 30 minutes to 2 hours at 50 ~ 85 ℃, and concentrated the filtrate under reduced pressure Centrifuge for 10 to 20 minutes at a rotational speed of 1,000 to 1,500 rpm to obtain a supernatant, and sterilize by heating at 75 ℃ for 15 minutes and refrigerated.

When extracting wolfberry, distilled water is used 15 times based on the weight of the wolfberry. This is to facilitate the extraction. If it is out of the above range, the wolfberry extract cannot be efficiently obtained. It is preferable to add by distilled water, and to extract.

The reflux extraction is made under the conditions of 50 ~ 85 ℃, if less than 50 ℃ extraction of the wolfberry fruit of the wolfberry is not made smoothly, if it exceeds 85 ℃, the effective ingredient of the wolfberry may be destroyed, reflux It is preferable that extraction is made on the conditions of 50-85 degreeC.

With respect to the reflux extraction temperature, the extraction time is made for 30 minutes to 2 hours, when the reflux extraction in less than 30 minutes can not obtain sufficient extract, if the reflux extraction for more than 2 hours Since the extraction is incomplete because it is already completed, reflux extraction is preferably performed for 30 minutes to 2 hours under the conditions of 50 to 85 ° C.

After extracting the wolfberry at reflux, foreign substances and the like are filtered. After the filtration process is completed, the filtrate is concentrated under reduced pressure. The concentration under reduced pressure is concentrated using a reduced pressure concentrator until it is 1/2 times the amount of the concentration precursor extract at 40 ℃, 30 ~ 60mmHg conditions.

After concentrating the filtrate under reduced pressure as described above, the supernatant was obtained by centrifugation for 10 to 20 minutes at a rotational speed of 1,000 to 1,500 rpm, and the supernatant was sterilized by heating at 75 ° C. for 15 minutes and then refrigerated to prepare the goji berry extract. do.

Preparation of Wolfberry Powder

Wash the harvested wolfberry with water once and dry it at 50-70 ℃ for 20-30 hours, and grind the powdered wolfberry for 2 to 5 minutes in a grinder for 2 to 5 minutes, and make the powder pass through a 30-50 mesh sieve. Prepare a powder.

The powder is used to fine particles that pass through the sieve of 30 ~ 50 mesh, when the excess exceeds 50 mesh is not suitable for use as an additive, use the fine particles passed through the sieve of 30 ~ 50 mesh.

Hereinafter, the manufacturing process of the extract and powder of the wolfberry will be described in detail through the embodiment.

Example 1: Wolfberry Extract

500g of wolfberry fruit, which is the fruit of the wolfberry tree, is washed three times in running water to remove foreign substances. The removed wolfberry material was suspended in 7.5 L of distilled water and then filtered under reflux for 1 hour and 30 minutes at 70 ° C., and the filtrate was centrifuged at a rotational speed of 1,000 to 1,500 rpm for 10 minutes to obtain a supernatant. After sterilization by heating for 15 minutes at refrigerated storage to complete the production of wolfberry extract.

Example 2: Wolfberry Powder

500g of goji berries, which are the fruits of goji berries, are washed with running water about 3 times to remove foreign substances, and dried dried wolfberry for 20 hours at 70 ° C. to prepare dried wolfberry, divided into 250g each Grind for 5 minutes in the grinder to make a powder, the powder is passed through a 30mesh sieve to prepare a powder. Next, the preparation of the wolfberry powder is completed by freezing the prepared powder at -20 ° C.

Next, when looking at the mistletoe, the mistletoe is a semi-parasitic plant that grows with oak, apple, alder, pear, mulberry, and bark as a host, and alkaloid among the components of mistletoe is toxic to tumor cells. Vaccine (khawsja, 1995) and other toxic substances have been identified, such as lection and trace amounts of Viscotoxin and polysaccharides with immunopotentiating effects (Wagner, 1995).

Looking at the production of the mistletoe extract is as follows.

Preparation of Mistletoe Extract

Mistletoe extract was washed three to five times in the water flowing through the mistletoe and dehydrated naturally, then cut into 2 ~ 3㎜ size, the mistletoe in 6 ~ 7 times the weight of distilled water and boiled for 1 to 3 hours to extract the heat After that, the supernatant obtained by centrifugation at 1,000 ~ 1,500rpm was filtered using 0.1 ~ 0.5㎛ filter filter paper, and then freeze-dried.

The amount of distilled water included in the mistletoe extract is 6 to 7 times the weight of the mistletoe, when less than 6 times distilled water is used, the problem is that the extraction is not made smoothly, the value of the extract if more than 7 times Since the amount of distilled water used when extracting mistletoe is preferably used 6 to 7 times the weight of the mistletoe.

Hereinafter, the preparation of the mistletoe extract will be described in detail through examples.

Example 3: Mistletoe Extract

Collect the mistletoe leaves and stems 50g in running water about 5 times to remove foreign substances and then dehydrate naturally. Cut the dehydrated mistletoe into 2mm size. Thus, 50 g of fine mistletoe leaves and stems are put in distilled water of 320 ml of distilled water and then boiled for 3 hours, followed by heat extraction.

After the end of the heat extraction, the extract is placed in a centrifuge to obtain a supernatant by centrifugation at a speed of 1,200 rpm, and the supernatant is filtered using a 0.5 μm filter filter paper to finish the extraction.

As mentioned above, goji berries, mistletoe are added to the soybean paste, red pepper paste, and kimchi seasoning in single or mixed form, and by ingesting doenjang, red pepper paste or kimchi, the active ingredients contained in the wolfberry and mistletoe prevent various diseases such as adult diseases. Will have

The wolfberry, mistletoe is one or a mixture of two species, which is added at 0.1 to 20% by weight based on the total weight of the food, the wolfberry and mistletoe 1: 1 to ingest the effective ingredients of the wolfberry and mistletoe It is preferable to use what was mixed by weight ratio as an additive.

When the additive is added in less than 0.1% by weight based on the total weight of the food can not consume the active ingredients contained in gojija, mistletoe, if used in excess of 20% by weight of the food intrinsic taste It is preferable to add the additive at a ratio of 0.1 to 20% by weight relative to the total weight of the food because it may be lost.

Looking at the production of food using the additives are as follows. Prior to this, when looking at the specific classification for the food mentioned in the present invention, the food is largely divided into cotton, bread, traditional food, cooked food and the like.

Noodles, bibim noodle, jjajangmyeon, water naengmyeon, ramen, buckwheat noodles, spaghetti, champon, kalguksu, udon noodles, bean noodles, yakisoba, feast noodles, makguksu, noodle noodles, etc.

In the case of bread, bagels, saburu, baguettes, pies, cream puffs, sesame bread, mammoth bread, mocha, egg bread, chocolate bread, cake, hop bread, hotteok, taiyaki bread, red bean bread, pizza bread, cream bread, croquette, cheese muffin, Hamburgers, sandwiches, hot dogs,

For traditional foods, doenjang, red pepper paste, jang, Chinese cabbage kimchi, eggplant kimchi, bachelor kimchi, zucchini, nabak kimchi, white kimchi, sesame leaf kimchi, bean sprouts kimchi, seafood kimchi, spicy cod roe, changran chop, octopus chop, stew chop, squid chop, gill chop, Salted salted fish, salted salted fish, earthen salted saltfish, salted salted saltfish, salted salted saltfish, salted salted saltfish, salted salted anchovy, salted salted salted fish,

In the case of cooked foods, kimchi stew, miso soup, soybean tofu stew, budae stew, seaweed soup, bean sprouts soup, haejangguk, yukgaejang, spicy soup, chueotang, seafood soup, gul soup, fish cake soup, gomtang, beef soup, and potato soup.

Hereinafter, the production of the food using the additive of the present invention will be described with specific examples.

First, in the case of noodles, the shape of the food using the noodles may be varied, but using the wolfberry extract and powder prepared in Examples 1 and 2 focusing on the use of the main material noodles were prepared noodles, Specific examples are as follows.

Cotton manufacturing

Example 4

50 ml of Goji berry extract prepared in Example 1, 50 ml of mistletoe extract prepared in Example 3, 850 ml of water, 10 kg of flour, salt 50g, vegetable cooking oil 80g, 10 eggs, 500ml milk, 50g olive oil Use the dough as noodles.

Example 5

100 g of wolfberry powder prepared in Example 2, 850 ml of water, 10 kg of flour, 50 g of salt, 80 g of vegetable cooking oil, 10 eggs, 500 ml of milk, and 50 g of olive oil were used as noodles.

Bread manufacturing

Example 6

50 ml of goji berry extract prepared in Example 1, 25 ml of milk, sugar 100g, butter 20g, two eggs were mixed and heated to melt sugar and butter, 200g flour, 15g baking powder and kneaded 200 Baked in oven for 15 minutes to prepare.

Example 7

25 ml of goji berry extract prepared in Example 1, 25 ml of mistletoe extract prepared in Example 3, 25 ml of milk, 100 g of sugar, 20 g of butter, and two eggs were mixed and heated to melt sugar and butter, and flour 200g, 15g of baking powder is kneaded and baked for 15 minutes at 200 ℃ oven to prepare.

In the case of the traditional food described above to explain the manufacture through miso, red pepper paste, kimchi seasoning.

Manufacture of miso

The soybeans for soybeans are soaked in tap water for 10 to 13 hours, then boiled in a cauldron for 4 to 6 hours, then made into wooden cubes, woven with straw, hung on a cornice and fermented for 70 days outdoors.

The fermented meju was soaked in 20% brine at 3 times the weight for 40 to 45 days, then taken out to separate the soy sauce, and the whole weight of the soy sauce separated by gojija, mistletoe any one or more selected from 0.1 to 20 Add weight percent to complete the preparation of miso.

Specific examples of the doenjang is as follows.

Example 8

1kg soybeans selected for meju are placed in a container with 3 liters of water, and the soaked beans are boiled for 8 hours in a cauldron for 12 hours and then steamed for 2 hours.

The boiled meju is made into a 15 × 10 × 20cm wooden cube, woven with straw, and hanged on an eave to ferment for 70 days outdoors. Next, the fermented meju was soaked in 20% brine at 3 times the weight for 40 to 45 days, and then taken out to separate soy sauce. 5 ml of goji berry extract prepared in Example 1 was added to 500 g of the soju isolated meju. Complete the manufacture of miso.

Example 9

Prepared through the same process as in Example 4, but 5g of gojija powder prepared in Example 2 is added to 500g of meju separated soy sauce to prepare miso.

Example 10

Prepared through the same process as in Example 4, but to add 500 ml of soy sauce separated mejuja extract prepared in Example 1 and 2 ml of the mistletoe extract prepared in Example 3 to prepare soybean paste.

Preparation of Kochujang

Glutinous rice saccharification liquid 80 ~ 95 heated to 80 ~ 100 ℃ for 15 ~ 20 minutes after saccharifying for 1 ~ 2 hours at 45 ~ 60 ℃ after adding 10 ~ 25 wt% of malt oil to 75 ~ 90 wt% of glutinous rice flour Add 5 to 20% salt by weight.

The salt-blended glutinous rice saccharification liquid 40 ~ 75% by weight, meju powder 1.9 ~ 10% by weight, any one or more selected 0.1 ~ 20% by weight, red pepper powder 23 ~ 30% by weight of gojija, mistletoe 30 ~ It is completed by aging for 20 days in 40 degreeC conditions.

Specific examples for the preparation of kochujang are as follows.

Example 11

After adding 200 ml of malt oil to 800 g of glutinous rice flour, the mixture was heated and saccharified at 60 ° C. for 1 hour, and then boiled at 100 ° C. for 15 minutes to prepare a glutinous rice saccharified solution. Next, 10 g of salt is added to the prepared glutinous rice saccharified solution 900 ml.

Next, 750 ml of glutinous rice saccharified solution mixed with the salt, meju powder 19 g, 10 ml of goji berry extract prepared in Example 1, and 230 g of red pepper powder are mixed and aged at 40 ° C. for 20 days to finish the preparation of red pepper paste. .

Example 12

Prepared through the same process as in Example 7, but instead of using the wolfberry extract prepared in Example 1, 10g of wolfberry powder is added.

Example 13

The same procedure as in Example 7 was carried out, but instead of using the wolfberry extract prepared in Example 1, 5 ml of wolfberry extract prepared in Example 1 and 5 ml of mistletoe extract prepared in Example 3 were added. .

Manufacture of Kimchi

Chinese cabbage is immersed in 15% brine for 4-7 hours, and then washed.

Radish 30 ~ 77.7%, Chili Powder 20 ~ 29%, Garlic 0.5 ~ 5%, Leek 1 ~ 5%, Ginger 0.5 ~ 5%, Sugar 0.1 ~ 5%, Sesame 0.1 ~ 1%, Gojija, Mistletoe mix any one or more selected from 0.1 to 20% by weight to prepare kimchi seasoning, and to mix the seasoning to the pickled cabbage to prepare kimchi.

Specific embodiments of the kimchi production is as follows.

Example 14

Soak cabbage in 15% salt water for 7 hours, take it out and wash it under running water to remove salt.

Radish 64g, red pepper powder 20g, garlic 0.5g, green onion 1g, ginger 0.5g, sugar 3g, sesame 1g, 10ml of gojija extract prepared in Example 1 well prepared kimchi seasoning and then prepared kimchi seasoning on the cabbage prepared above Tolerate well.

Example 15

Prepared through the same process as in Example 10, but instead of using the wolfberry extract prepared in Example 1, 10g of wolfberry powder is added.

Example 16

The same procedure as in Example 10 was carried out, but instead of using the wolfberry extract prepared in Example 1, 5 ml of wolfberry extract prepared in Example 1 and 5 ml of mistletoe extract prepared in Example 3 were added. .

As described above, food additives using goji and mistletoe according to the present invention prepared by the goji, mistletoe in the form of extract or powder can be used easily in the manufacture of food can be easily consumed active ingredients of goji, mistletoe Has the advantage,

It can be manufactured in powder or extract solution and can be distributed and produced in a large quantity. Therefore, it is very efficient in commercialization.

And, by adding the active ingredient of goji, mistletoe to the food has the advantage that it can provide a higher quality food.

In addition, goji berries are used for the protection of liver, nourishment tonic, weakness, diabetes, each part of the fruit, leaves, roots as a herbal medicine, mistletoe is used as a medicinal herb used in the treatment of neuralgia and especially diabetes, goji berries, mistletoe It can also be used as a dietary supplement.

Claims (6)

A food additive using goji berries and mistletoe, characterized in that at least one selected from goji berries, mistletoe is added during food production. The food additive according to claim 1, wherein the ratio of at least one selected from wolfberry and mistletoe to the food is 0.1 to 20% by weight based on the total weight of the food. The method according to claim 1 or 2, The wolfberry is prepared as an extract, the extract is suspended in 300 times distilled water by weight, and extracted by reflux extraction for 30 minutes to 2 hours at 50 ~ 85 ℃, and the filtrate is concentrated under reduced pressure 1,000 to 1,500 Centrifuged for 10 to 20 minutes at a rotational speed of rpm to obtain a supernatant and sterilized by heating for 15 minutes at 75 ℃ after food storage using a wolfberry and mistletoe. The method according to claim 1 or 2, Goji is made of powder, and the powder is washed with water and dried for 20 to 30 hours at 50-70 ℃, and dried for 2 to 5 minutes in a grinder for 2 to 5 minutes in a grinder. Food additives using goji and mistletoe, characterized in that made through a 30 ~ 50mesh sieve powder. The method according to claim 1 or 2, Mistletoe is prepared as an extract, the extract is washed with water three to five times in water and then naturally dehydrated, then cut into 2 ~ 3㎜ size, put into 5 times distilled water of the mistletoe for 1 to 3 hours After boiling by heat extraction, the supernatant obtained by centrifugation is filtered using a 0.1 ~ 0.5㎛ filter filter paper and then lyophilized food additives using goji and mistletoe. The method according to claim 1 or 2, Foods include bibim noodle, jjajangmyeon, water naengmyeon, ramen, buckwheat noodles, spaghetti, champon, kalguksu, udon noodles, bean noodles, yakisoba, feast noodles, makguksu and noodles Bagel, Saubur, Baguette, Pie, Cream puff, Sesame bread, Mammoth bread, Mocha, Egg bread, Chocolate bread, Cake, Hop bread, Hotteok, Taiyaki, Red bean bread, Pizza bread, Cream bread, Croquette, Cheese muffin, Hamburger, Sandwich Breads, such as hot dogs, Miso, red pepper paste, intestine, Chinese cabbage kimchi, eggplant kimchi, bachelor kimchi, pumpkin, nabak kimchi, white kimchi, sesame leaf kimchi, bean sprouts kimchi, seafood kimchi, spicy cod roe, chanran chop, octopus chop, stew chop, squid chop, gill chop Traditional foods such as salted, salted, salted, salted, salted, salted, anchovy and salted It is any one of the selected foods such as kimchi stew, doenjang stew, soft tofu stew, bag stew, seaweed soup, bean sprout soup, haejang soup, yukgaejang, sesame soup, chueotang, seafood soup, gul soup, fish cake soup, gomtang, beef soup, and potato soup. A food additive using goji and mistletoe.