KR20160025790A - The method for Manufacturing soybean paste using Song-go mushroom - Google Patents

The method for Manufacturing soybean paste using Song-go mushroom Download PDF

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KR20160025790A
KR20160025790A KR1020140113094A KR20140113094A KR20160025790A KR 20160025790 A KR20160025790 A KR 20160025790A KR 1020140113094 A KR1020140113094 A KR 1020140113094A KR 20140113094 A KR20140113094 A KR 20140113094A KR 20160025790 A KR20160025790 A KR 20160025790A
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mushroom
hours
song
weight
soybean
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KR101743994B1 (en
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주용순
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주용순
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70Germinated pulse products, e.g. from soy bean sprouts

Abstract

The present invention relates to a method for manufacturing song-go mushroom soybean paste, and more specifically, to a method for manufacturing song-go mushroom soybean paste capable of increasing the taste and nutrition of soybean paste by adding a song-go mushroom which is a hybrid of Tricholoma matsutake and Lentinus edode, when manufacturing traditional paste of soybean. According to the song-go mushroom soybean paste, the content of essential amino acids is rich, and the taste and nutrition are enhanced. Since dietary fibers are rich, harmful materials, bodily waste, and carcinogens can be eliminated from the intestinal organs of a user, and the blood can be purified. Also, the ergosterol included in the mushroom helps the absorption of calcium inside the intestinal organs, by the conversion into vitamin D due to the ultraviolet radiation. Also the song-go mushroom soybean paste is capable of increasing immune effects, thereby preventing infectious diseases or cancer. The blood circulation can be facilitated, and bioactive materials contained in the song-go mushroom soybean paste can be helpful for promoting and maintaining health. For the same, the method includes: a step (S10) for preparing 58 wt% of fermented soybean powder, 18 wt% of glutinous rice, 2 wt% of pepper powder, 10 wt% of malt, 4 wt% of refined salt, 4 wt% of Japanese apricot syrup, and 4 wt% of song-go mushroom; a step (S20) for manufacturing hard-boiled rice by soaking the glutinous rice for 2-3 days and steaming the same at 100-120°C for 2-3 hours in a steaming pot; a step (S30) for pulverizing and soaking the malt for 2-4 hours, and filtering the same with a 15-20 mesh sieve to manufacture a malt concentrate by boiling the half the filtered material for 4-5 hours; a step (S40) for saccharifying a mixture of the soybean powder, hard-boiled glutinous rice, pepper powder, Japanese apricot syrup, and song-go mushroom at 15-20°C for 23-25 hours, to obtain a saccharified product; and a step (S50) for mixing the refined salt with the saccharified product to make the salinity into 6-7%, and fermenting and aging the same at 10-15°C for 25-35 days, after filling 70-80% of a jar with the same.

Description

송고버섯쩜장의 제조방법 {The method for Manufacturing soybean paste using Song-go mushroom}The method for manufacturing soybean paste using Song-go mushroom {

본 발명은 송고버섯쩜장의 제조방법에 관한 것으로, 보다 상세하게는 토종 장류식품인 쩜장을 제조할 때, 송이버섯과 표고버섯의 교배종인 송고버섯을 첨가함에 따라 쩜장의 맛과 영양을 높일 수 있는 송고버섯쩜장의 제조방법에 관한 것이다.
More particularly, the present invention relates to a method for manufacturing a mung bean paste, which is a hybrid of mung bean mushroom and shiitake mushroom, to enhance the taste and nutrition of the mung bean This invention relates to a method for manufacturing a mushroom bean curd.

동양 여러나라에서는 예로부터 동물상 단백질 식품을 대신하여 식물성 단백질인 콩(대두)을 가공하여 식품으로 식용하여 왔는데, 그 이유는 지역의 환경적인 특성상 동물성 단백질을 섭취하기가 용이하지 못할 뿐만 아니라 식물임에도 불구하고 유독 콩에 내포된 고단백질 때문이다.
In many Asian countries, soybean (soybean), a vegetable protein, has been processed as a food instead of an animal protein food because of the environmental nature of the region, and it is not easy to ingest an animal protein, It is because of the high protein contained in toxic soybeans.

이러한 대두가공식품으로는 대표적으로 된장, 청국장, 간장, 고추장 등의 장류를 들 수 있는데, 이들은 제조과정에 관여하는 특유의 미생물이 분비, 생산하는 프로테아제, 아밀라제 등에 의하여 가수분해작용이 일어나고, 그 분해산물인 아미노산, 당 그리고 염 등이 조화를 이루어 독특한 맛을 발현하게 된다.
Examples of such soybean processed foods are soybean paste, chonggukjang, soy sauce, and kochujang, which are hydrolyzed by proteases, amylases, and the like secreted by specific microorganisms involved in the production process. Seaweed amino acids, sugars, and salts harmonize to create a unique taste.

이외에 숙성과정에의 산류와 알콜류의 에스테르화로 인한 생성물질들이 그 맛을 보다 풍부하게 향상시키게 된다. 이들 장류는 한국을 비롯한 동양 여러나라의 주요 부식인 동시에 조리음식의 조미료로서 각종 필수 아미노산이 비교적 고루 함유되어 있어 그 영양학적 가치와, 식품의 기호적인 측면에서 불가결한 존재임은 주지의 사실이다.
In addition, the products produced by the esterification of alcohols and alcohols in the ripening process will enhance their flavor more abundantly. It is well known that these foods are essential corrosion in Korea and other Asian countries, and at the same time, they are essential for the nutritional value and the taste of food because they contain various essential amino acids as a seasoning for cooking food.

상기 된장, 간장, 고추장 제조는 장기간 숙성의 대두발효 식품으로서 그 효능면에서 많은 학계의 연구보고가 있는데, 공히 그 제조과정에 있어서 곰팡이류, 효모류, 세균류 등 수십종의 미생물이 관여하여 그 숙성기간이 짧게는 수 개월에서부터 길게는 1~2년 정도이다.
Soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean Shortly from a few months to a long one or two years.

통상적인 재래식된장은 콩을 삶아 메주를 띄워 제조하는 방법을 말하며, 개량식된장은 구매단가가 높은 콩보다는 보리 또는 밀을 원료로 하여 제조하는 방법을 의미하는 것인데, 재래식인 경우에는 메주발효에 자연적으로 미생물이 접종되고 이를 발효시켜 제조하는 것인데 반해, 개량식인 경우는 누룩균만을 무균실에서 접종 및 발효시켜 제조하는 것이다.
Conventional traditional doenjang means boiling soybeans and boiling meju, and the improved soybean paste means a method of making barley or wheat as raw material rather than soybeans having a high purchase price. In the case of conventional soybeans, Microorganisms are inoculated and fermented, whereas in the case of the improved type, only the yeast cells are produced by inoculating and fermenting in a clean room.

이러한 장류 중에서도 특히, 예로부터 대전과 충청남북도 일부 지역의 가정이나 사찰에서 소량으로 제조되어 먹어 온 토종 장류식품을 쩜장이라고 한다.
Among these kinds of soup, especially the local native foods that have been produced in small quantities in Daejeon and Chungcheongnambuk province in some areas are called 玉장.

한편, 버섯(mushroom)은 독특한 향기와 맛을 갖고 있기 때문에 세계 어느 나라에서나 애용되는 식품이다. 버섯의 특징은 그 풍미와 맛에 있다. 향기의 성분은 렌티오닌(lenthionine), 계피산메틸(methyl cinnamate) 등이며, 맛 성분은 글루타민, 글루탐산, 알라닌 등의 아미노산이다.
On the other hand, mushrooms (mushrooms) have unique flavors and flavors, so it is a favorite food in every country in the world. The characteristics of mushrooms are in its flavor and taste. The fragrance ingredient is lenthionine, methyl cinnamate, etc. The taste component is amino acid such as glutamine, glutamic acid, and alanine.

이러한 버섯은 고단백·저칼로리 식품이면서 식이섬유, 비타민, 철, 아연 등 무기질이 풍부한 건강식품이다. 버섯은 칼로리는 낮고, 포만감은 높이는 식이섬유가 풍부하여 과식을 억제하기 때문에 뛰어난 다이어트 식품으로 평가된다.
These mushrooms are high-protein, low-calorie foods, but are rich in minerals such as dietary fiber, vitamins, iron and zinc. Mushrooms are low in calorie, high in satiety, is rich in dietary fiber, suppresses overeating, is considered an excellent diet food.

버섯에는 식이섬유가 40%나 들어 있어 장내의 유해물, 노폐물, 발암 물질을 배설하고 혈액을 깨끗하게 한다. 또한 버섯에 함유된 에르고스테롤은 햇빛의 자외선에 의해 비타민 D로 바뀌어 장내의 칼슘 흡수를 돕는다. 또한 버섯은 면역 기능을 높이는 효능이 있어 감염이나 암을 예방하는 효능이 있다. 혈행을 원활히하는 데 도움이 되며 생리활성 물질이 함유되어 건강 증진 및 유지에 도움이 된다.
The mushrooms contain 40% dietary fiber, which cleanses the blood of the intestinal pests, waste products, and carcinogens. In addition, the ergosterol contained in mushrooms is converted to vitamin D by the ultraviolet rays of the sunlight to help the intestinal absorption of calcium. In addition, the mushroom has the effect of enhancing the immune function to prevent infection and cancer. It helps to smooth blood circulation. It contains physiologically active substances and helps health promotion and maintenance.

이러한 버섯 중에서도 송이는 24절기의 16번째인 백로(白露) 이후에 나오는 가을 송이를 더 쳐주며 길이가 8㎝ 이상, 갓이 펴지지 않은 것으로 자루 굵기가 균일한 것이 1등급이다. 송이는 식용버섯 중에는 수분 함량이 88.5% 로 적으며 단백질 2.4%,지방 0.8% ,탄수화물6.7% ,섬유 0.8% ,무기질 0.8% 가 함유되어 있으며 탄수화물과 섬유소가 비교적 많다. 또한 비타민은 비타민B2(0.39mg) 와 니아신 (8.3mg) 이 비교적 많으며 비타민D1의 전구체인 에르고스테롤의 함량도 많다,특히 송이버섯에는 녹말, 단백질의 소화효소가 있으므로 송이버섯을 곁들인 음식은 소화가 잘된다. 송이는 저장성이 없어서 시간이 감에 따라 중량감수 품질저하, 부패되므로 유통 시에 냉장수송이 필요하다. 버섯 중에서는 가장 품질이 좋아서 비싸다. 송이는 구이나 다른 고기와 함께 볶음, 찜, 전골, 산적 등 각종 요리에 이용된다. 혈액의 콜레스테롤을 저하시키는 작용과 항암작용이 있을 뿐 아니라 씹히는 촉감과 향미가 뛰어난 버섯으로 첫 손에 꼽히는 것이다.
Among these mushrooms, Kyeonggi is the first grade that has more than 8㎝ in length and no unfolding, and the thickness of the bag is uniform, after the 16th season of the 24th season. The mushrooms have moisture content of 88.5%, 2.4% of protein, 0.8% of fat, 6.7% of carbohydrate, 0.8% of fiber and 0.8% of minerals, and carbohydrate and cellulose are relatively common. Vitamin B2 (0.39 mg) and niacin (8.3 mg) are relatively common, and the content of ergosterol, a precursor of vitamin D1, is high. Especially, pine mushroom has starch and protein digestive enzymes. Well done. Pine mushrooms have no shelf life, and as time goes by, the quality of the food is deteriorated and it is corrupted. Among the mushrooms, the quality is the most expensive. Pine mushrooms are used for various dishes such as stir-fry, steamed meal, hotpot, and balsamic with a sphere or other meat. It is the first mushroom to have low blood cholesterol and anticancer effects, as well as excellent crunchy texture and flavor.

표고는 참나무, 밤나무, 떡갈나무 등을 벌목하여 포자(胞子)를 뿌리면 돋아난다. 줄기는 굵고 짧으며 희고, 삿갓은 넓고 짙은 자줏빛 또는 짙은 밤색이다. 건조된 건표고의 수분함량은 10% 이하이고 주름살이 바삭바삭하나, 흡습하여 수분함량이 20%정도가 되면 갓 표면의 광택이 없어지고 만니트(mannit)의 횐 가루가 뿜어 나오며, 주름살이 갈변되고 곰팡이나 벌레가 발생하므로 방습포장을 해야 한다. 표고는 불로장수의 영약으로 동양인들에게 오래 전부터 귀하게 애용되고 있는 버섯이며 중국요리를 비롯하여 한국, 일본요리에 널리 사용되고 있다. 일반성분은 수분 87%, 단백질 3.1%, 지질 0.4%, 탄수화물 8.0%, 섬유 0.7%, 무기질 0.6%이며 버섯 중에는 비타민 C(13mg%)의 함량이 높다. 비타민D2의 전구체인 에르고스레롤의 함량도 많다. 또한 이외에 최근에 연구된 혈압강하물질, 빈혈치료물질, 항암물질 등이 들어 있다고 해서 애용되고 있다. 약리 작용은 항종양(sarcoma 180/마우스, 억제율 80.7~97.5%. Ehrlich 복수암/마우스, 억제율 80%. 항그람양성균, 보체 활성, 암 전이 억제, 발암 억제, 탈콜레스테롤, 산성 음식 중독 방지, 항바이러스(마우스 인플루엔자 치유효과, 담배 모자이크 바이러스 감염 저지 효과, AIDS 바이러스에 치료효과), 식물 생장 촉진, 자실체형성 유도 촉진, phytoalexin 유기 활성 등이 알려져 있다.
The oak, chestnut, and oak trees are raised and sprouted by spores. The stem is thick and short and white, and the stem is wide, dark purple or dark brown. The moisture content of the dried dry bean is less than 10% and the wrinkles are crunchy. When the moisture content is about 20% due to moisture absorption, the surface of the fresh bean disappears and only the mannit powder is blown out and the wrinkles are browned Because of mold and insects, moisture-proof packaging is required. The altitude is a mushroom which has been used for a long time by Oriental people because of the longevity of the longevity, and it is widely used for Chinese, Korean, and Japanese cuisine. The common components are 87% moisture, 3.1% protein, 0.4% lipid, 8.0% carbohydrate, 0.7% fiber and 0.6% minerals. Vitamin C (13mg%) is high in mushrooms. The content of ergosterol, a precursor of vitamin D2, is also high. In addition, recently studied blood pressure lowering agents, anemia treatment substances, anti-cancer substances are also included in the favorite. The pharmacological action was antitumor (sarcoma 180 / mouse, inhibition rate 80.7 ~ 97.5%, Ehrlich multiple cancer / mouse, 80% inhibition rate, anti-gram-positive, complement activity, cancer metastasis inhibition, carcinogenesis inhibition, anti-cholesterol, Viruses (healing effects of mouse influenza, inhibition of tobacco mosaic virus infection, therapeutic effect on AIDS virus), promotion of plant growth, induction of fruiting body formation, and phytoalexin organic activity are known.

최근에는 상기 송이와 표고의 장점을 지닐 수 있도록 송이버섯과 표고버섯의 교배종인 송고버섯을 개발하였다. 상기 송고버섯은 송이버섯의 향이 나고 고기 맛이 난다고 알려져 있는데, 이는 표고버섯에 영양이 많지만 향이 진하고 대공 부분은 질겨 섭취가 용이하지 못하다는 점을 송이버섯 향이 나고 송이버섯의 부드러운 대공을 갖도록 교배하여 개선하고, 동시에 표고버섯의 쫄깃한 식감과 영양까지 느낄 수 있도록 개발한 것이다.
Recently, a hybrid of matsutake mushroom and shiitake mushroom has been developed to have the merits of the mushroom and elevation. The mushroom is known to have the flavor of matsutake mushroom and taste like meat. It is known that the mushroom is nutritious but has a strong flavor and the airy part is not easy to ingest. At the same time, it is developed to feel the chewy texture and nourishment of shiitake mushroom.

버섯이 함유된 된장에 관련한 선행기술로써 대한민국 등록특허 제10-1189034호에서는 차가버섯이 함유된 생수를 이용한 된장 및 간장 제조방법을 개시하고 있고, 대한민국 등록특허 제10-0618145호에서는 솔잎성분 및 버섯을 함유하는 된장 및 청국장의 제조방법을 개시하고 있으나, 상기 특허 중 어느 것도 송고버섯을 첨가한 쩜장의 제조방법에 대해서는 기술하고 있지 않다.
Korean Patent No. 10-1189034 discloses a method for producing soybean paste and soy sauce using natural water containing mushroom, and Korean Patent No. 10-0618145 discloses a method for producing pine needles and mushroom And a method of producing soybean curd refuse containing both soybean paste and chungkukjang. However, none of the above patents discloses a method for producing soybean curd added with mushroom.

대한민국 등록특허 제10-1189034호(2012.09.28)Korean Patent No. 10-1189034 (September 28, 2012) 대한민국 등록특허 제10-0618145호(2006.08.23)Korean Patent No. 10-0618145 (2006.08.23)

본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위하여 발명된 것으로서, 토종 장류식품인 쩜장을 제조할 때 송이버섯과 표고버섯의 교배종인 송고버섯을 첨가함에 따라 쩜장의 맛과 영양을 높일 수 있는 송고버섯쩜장의 제조방법을 제공하는 것을 목적으로 한다.
Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in order to solve the problems of the prior art as described above, and it is an object of the present invention to provide a method for producing a fermented soybean meal, It is an object of the present invention to provide a method for manufacturing a mushroom sprout.

상기와 같은 목적을 달성하기 위하여 본 발명은 메주가루 58중량%, 찹쌀 18중량%, 고춧가루 2중량%, 엿기름 10중량%, 정제염 4중량%, 매실액 4중량%, 송고버섯 4중량%를 준비하는 단계; 상기 준비된 찹쌀을 2~3일 동안 물에 침지시킨 후 증자솥에서 증자시켜 찹쌀 고두밥을 제조하는 단계; 상기 준비된 엿기름을 분쇄하여 물에 2~4시간 동안 불린 다음 체로 걸러서 건더기는 버리고 맑은 윗물만 용량비율 1/2이 되게 달여 엿기름 농축액을 제조하는 단계; 상기 엿기름 농축액에 상기 메주가루, 찹쌀 고두밥, 고춧가루, 매실액, 송고버섯을 혼합하여 23~25시간 동안 당화시켜 당화물을 수득하는 단계; 상기 당화물에 상기 정제염을 혼합하여 염도를 6~7%로 맞춘 것을 청결하게 세척한 발효숙성 항아리에 7~8부 채우고, 10~15℃의 온도에서 25~35일 동안 발효 및 숙성시키는 단계; 를 포함하는 것을 특징으로 한다.
In order to attain the above object, the present invention provides a method of preparing meju powder, which comprises preparing 58 weight% of meju powder, 18 weight% glutinous rice, 2 weight% red pepper powder, 10 weight% maltose, 4 weight% refined salt, 4 weight% ; Preparing a glutinous rice cake by immersing the prepared glutinous rice in water for 2 to 3 days and growing it in a pottery pot; Crushing the prepared maltose into water for 2 to 4 hours and then sieving it to remove the unripe product and preparing a concentrated malt concentrate so that the clear supernatant is 1/2 the capacity ratio; Mixing the malt concentrate with the meju powder, glutinous rice gruel, red pepper powder, plum liquor, and mushroom, and saccharifying the mixture for 23 to 25 hours to obtain a saccharide; Mixing the refined salt into the saccharide to adjust the salinity to 6 to 7%, filling 7 to 8 parts in a clean fermented aged jar, fermenting and aging at a temperature of 10 to 15 ° C for 25 to 35 days; And a control unit.

상기와 같이 제시된 본 발명에 의한 송고버섯쩜장의 제조방법으로 제조된 송고버섯쩜장은 필수 아미노산이 풍부한 쩜장에 맛과 영양이 향상된 송고버섯이 첨가됨에 따라 항산화 능력이 증진된다는 효과가 있다.
The antimicrobial activity of the mushroom produced by the method according to the present invention as described above is enhanced by adding the mushroom having improved taste and nutrition to the mushroom containing the essential amino acid.

즉, 송고버섯쩜장은 일반쩜장에 비해 총페놀함량, DPPH radical 소거능 및 SOD 유사 활성도가 높으므로 항산화 능력이 현저히 높다는 효과가 있다.
That is, the total amount of phenol content, DPPH radical scavenging activity and SOD - like activity of the mushroom is higher than that of the general mushroom, so that the antioxidant ability is remarkably high.

또한 상기 송고버섯은 식이섬유가 많아 장내의 유해물, 노폐물, 발암 물질을 배설하고 혈액을 깨끗하게 할 수 있고, 버섯에 함유된 에르고스테롤은 햇빛의 자외선에 의해 비타민 D로 바뀌어 장내의 칼슘 흡수를 도우며, 또한 면역 기능을 높이는 효능이 있어 감염이나 암을 예방하는 효능이 있고, 혈행을 원활히하는 데 도움이 되며 생리활성 물질이 함유되어 건강 증진 및 유지에 도움이 된다는 효과가 있다.
In addition, the mushroom has a lot of dietary fiber, so it can excrete harmful substances, waste materials and carcinogens in the intestines and clean blood. Ergosterol contained in mushrooms is converted into vitamin D by sunlight ultraviolet rays, In addition, it has the effect of enhancing the immune function, so that it has an effect of preventing infection and cancer, and it helps to smooth blood circulation, and it is effective to promote health and maintenance by containing physiologically active substances.

도 1은 본 발명의 실시예에 의한 송고버섯쩜장의 제조방법을 도시한 순서도이다.
도 2는 본 발명의 실시예 및 비교예 쩜장의 항산화능 평가(총페놀함량) 결과를 나타내는 그래프이다.
도 3은 본 발명의 실시예 및 비교예 쩜장의 항산화능 평가(DPPH radical 소거능) 결과를 나타내는 그래프이다.
도 4는 본 발명의 실시예 및 비교예 쩜장의 항산화능 평가(SOD 유사 활성도) 결과를 나타내는 그래프이다.
도 5는 본 발명의 실시예 및 비교예 쩜장의 관능 평가 결과를 나타내는 그래프이다.
FIG. 1 is a flowchart showing a method of manufacturing a mushroom field according to an embodiment of the present invention.
2 is a graph showing the results of evaluating the antioxidant ability (total phenol content) of Examples and Comparative Examples of the present invention.
3 is a graph showing the results of evaluating the antioxidant ability (DPPH radical scavenging ability) of Examples and Comparative Examples of the present invention.
4 is a graph showing the results of evaluating the antioxidant ability (SOD-like activity) of Examples and Comparative Examples of the present invention.
5 is a graph showing the sensory evaluation results of Examples and Comparative Examples of the present invention.

이하, 본 발명의 바람직한 실시예에 대하여 상세히 설명한다. 이들 실시예는 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 권리범위는 이들 실시예에만 한정되는 것은 아니다.
Hereinafter, preferred embodiments of the present invention will be described in detail. These examples are for further illustrating the present invention, and the scope of rights of the present invention is not limited to these examples.

첨부된 도 1 내지 도 5를 참조하여 송고버섯쩜장의 제조방법에 대해 살피면 아래와 같다.
Referring to FIGS. 1 to 5, a method of manufacturing a mushroom bean paste is as follows.

메주가루의Meju powder 준비 Ready

메주가루는 밀, 보리, 콩을 물에 침지시킨 후 건져내어 15~25℃의 온도에서 발아를 시키고, 상기 발아시킨 밀, 보리, 콩을 혼합하여 증자솥에서 15~20℃의 온도로 2~4시간 동안 증자 후 70~74시간 동안 숙자한 것을 38~42℃의 온도에서 4~5일 동안 호기성 발효를 시켜 발효물을 수득한 후, 상기 발효물을 25~30 메쉬로 분쇄하여 제조한다.
Meju flour is prepared by immersing wheat, barley and soybeans in water and then germinating at a temperature of 15 to 25 ° C. The germinated wheat, barley and soybeans are mixed and heated to a temperature of 15 to 20 ° C at a temperature of 15 to 20 ° C. The fermented product is fermented for 4 to 5 days at a temperature of 38 to 42 ° C for aerobic fermentation, and then the fermented product is pulverized to 25 to 30 mesh.

이때, 상기 밀, 보리, 콩은 1 : 1 : 1 의 비율로 혼합할 수 있으며, 침지되는 물의 양은 상기 밀, 보리, 콩을 혼합한 혼합물의 1.2배에 해당하는 양을 준비할 수 있다. 예를 들어 상기 혼합물이 1000g일 경우, 물은 1200㎖를 준비하여 침지시킬 수 있다.
At this time, the wheat, barley and soybean may be mixed at a ratio of 1: 1: 1, and the amount of water to be immersed may be 1.2 times as much as the mixture of wheat, barley and soybean. For example, when the mixture is 1000 g, 1200 ml of water can be prepared and immersed.

송고버섯의Mushroom 준비 Ready

송고버섯은 수분함유율 8~10%로 건조한 뒤, 2.5~3.5㎜의 크기로 분쇄하여 준비한다.
Dried mushrooms are dried at a moisture content of 8 to 10% and then ground to a size of 2.5 to 3.5 mm.

이때, 상기 송고버섯의 수분함유율이 8% 미만이면 섭취 시 질긴 식감을 느낄 수 있고, 10%를 초과하면 송고버섯쩜장에 다량의 수분이 생성되어 변질될 수 있다는 문제점이 있기 때문에 수분함유율이 8~10%인 반건조 상태로 준비한다.
If the moisture content of the mushroom is less than 8%, the mushroom texture may be felt during ingestion. When the moisture content exceeds 10%, a large amount of water may be generated and deteriorated in the mushroom mushroom, 10% semi-dry.

또한, 상기 송고버섯의 크기가 2.5㎜ 미만이면 송고버섯의 식감을 느낄 수 없고, 3.5㎜를 초과하면 오히려 식감을 저해하여 거부감을 느낄 수 있어 2.5~3.5㎜의 크기가 상기 송고버섯쩜장을 섭취했을 때 상기 송고버섯의 식감을 가장 좋게 느낄 수 있는 크기이다.
In addition, if the size of the mushroom is less than 2.5 mm, the texture of the mushroom can not be felt. If the size exceeds 3.5 mm, the texture may be hindered and the sensation of rejection may be felt, so that the size of 2.5 to 3.5 mm is consumed in the mushroom It is the size which can feel the texture of the mushroom to the best.

또한, 상기 송고버섯을 첨가함에 따라 송고버섯의 효능, 즉, 식이섬유가 많아 장내의 유해물, 노폐물, 발암 물질을 배설하고 혈액을 깨끗하게 할 수 있고, 버섯에 함유된 에르고스테롤은 햇빛의 자외선에 의해 비타민 D로 바뀌어 장내의 칼슘 흡수를 도우며, 또한 면역 기능을 높이는 효능이 있어 감염이나 암을 예방하는 효능이 있고, 혈행을 원활히하는 데 도움이 되며 생리활성 물질이 함유되어 건강 증진 및 유지에 도움이 된다는 효과를 느낄 수 있다.
In addition, by adding the mushroom, the efficacy of the mushroom, that is, the amount of dietary fiber, can be excreted in the intestines, the waste materials and the carcinogens can be excreted and the blood can be cleaned, and the ergosterol contained in the mushrooms is protected by the ultraviolet rays of the sunlight Vitamin D to help the absorption of calcium in the intestines, and also has the effect of enhancing the immune function to prevent infection and cancer, helps to smooth blood circulation, contains physiologically active substances to help promote health and maintenance It can feel the effect of becoming.

송고버섯쩜장의Mushroom 제조방법 Manufacturing method

상기 메주가루 58중량%, 찹쌀 18중량%, 고춧가루 2중량%, 엿기름 10중량%, 정제염 4중량%, 매실액 4중량%, 상기 송고버섯 4중량%를 준비한다.
58% by weight of meju powder, 18% by weight of glutinous rice, 2% by weight of red pepper powder, 10% by weight of maltose, 4% by weight of purified salt, 4% by weight of plum juice and 4% by weight of the mushroom were prepared.

상기 준비된 찹쌀을 2~3일 동안 물에 침지시킨 후 증자솥에서 100~120℃의 온도로 2~3시간 동안 증자시켜 찹쌀 고두밥을 제조한다.
The prepared glutinous rice is immersed in water for 2 to 3 days and then heated at a temperature of 100 to 120 ° C for 2 to 3 hours in a pot to make a glutinous rice cake.

상기 준비된 엿기름을 분쇄하여 물에 2~4시간 동안 불린 다음 15~25 메쉬의 체로 걸러서 건더기는 버리고 맑은 윗물만 용량비율 1/2이 되도록 4~5시간 동안 달여 엿기름 농축액을 제조한다.
The prepared maltose is pulverized and poured into water for 2 to 4 hours, then sieved with a 15 to 25 mesh sieve, and the pomace is discarded and the malt concentrate is prepared by dipping for 4 to 5 hours so that the clear pomace is only 1/2 of the capacity.

상기 엿기름 농축액에 상기 메주가루, 찹쌀 고두밥, 고춧가루, 매실액, 송고버섯을 혼합하여 15~20℃의 온도로 23~25시간 동안 당화시켜 당화물을 수득한다.
The meju powder, glutinous rice gruel, red pepper powder, plum liquor and mushroom are mixed with the malt concentrate and saccharified at a temperature of 15 to 20 ° C for 23 to 25 hours to obtain a saccharide.

상기 당화물에 상기 정제염을 혼합하여 염도를 6~7%로 맞춘 것을 청결하게 세척한 발효숙성 항아리에 7~8부 채우고, 10~15℃의 온도에서 25~35일 동안 발효 및 숙성시킨다.
The purified salt is mixed with the saccharide to adjust the salinity to 6 ~ 7%. 7 ~ 8 parts are filled in the cleaned fermented aged jar and fermented and aged at a temperature of 10 ~ 15 ℃ for 25 ~ 35 days.

이때, 상기에서 염도를 맞춘 당화물을 항아리에 가득 채우지 않고 7~8부 채우는 이유는 항아리에 내용물을 8부를 초과하여 채우게 되면 내용물이 발효되며 항아리 외부로 넘칠 수 있다는 문제점이 있기 때문이다.
In this case, the salt content of the salted salt is filled in 7 to 8 parts without filling the jar, because if the content exceeds 8 parts in the jar, the contents may be fermented and overflowed to the outside of the jar.

<< 실시예Example 1>  1> 송고버섯쩜장의Mushroom 제조 Produce

먼저 메주가루를 준비하는데, 상기 메주가루는 밀, 보리, 콩을 1 : 1 : 1의 비율로 혼합하여 혼합물을 수득한 뒤, 상기 혼합물의 1.2배의 해당하는 양의 물을 준비하여 상기 혼합물을 침지시킨 후 건져내어 20℃의 온도에서 발아시켜 발아물을 수득한다. 상기 발아물을 증자솥에서 17℃의 온도로 3시간 동안 증자 후 72시간 숙자한 것을 40℃의 온도에서 5일 동안 호기성 발효를 시켜 발효물을 수득한다. 상기 발효물을 26 메쉬로 분쇄하여 메주가루를 제조한다.
First, Meju flour is prepared. Meju flour is prepared by mixing wheat, barley and soybean at a ratio of 1: 1: 1 to obtain a mixture. Then, water corresponding to 1.2 times of the mixture is prepared, After dipping, it is regenerated and germinated at a temperature of 20 캜 to obtain a germination product. The sprouts were grown in a pot at the temperature of 17 캜 for 3 hours and then incubated for 72 hours. The sprouts were aerobically fermented at a temperature of 40 캜 for 5 days to obtain a fermented product. The fermented product is pulverized into 26 meshes to prepare Meju flour.

다음으로 송고버섯을 준비하는데, 상기 송고버섯은 수분함유율을 9%로 건조한 뒤, 3㎜의 크기로 분쇄하여 준비한다.
Next, the mushroom is prepared. The mushroom is dried at 9% in water content, and then ground to a size of 3 mm.

다음으로 상기에서 준비된 메주가루 580g, 찹쌀 180g, 고춧가루 20g, 엿기름 100g, 정제염 40g, 매실액 40g, 상기에서 준비된 송고버섯 40g을 준비한다. (총 1000g, 하기 표 1 참고)
Next, 580 g of meju powder prepared above, 180 g of glutinous rice, 20 g of red pepper powder, 100 g of maltose, 40 g of purified salt, 40 g of plum juice and 40 g of the prepared mushroom are prepared. (Total 1000 g, see Table 1 below)

상기 준비된 찹쌀을 상기 찹쌀의 1.2배에 해당하는 양의 물 즉, 물 216㎖에 3일 동안 침지시킨 후 증자솥에서 100℃의 온도로 2시간 동안 증자시켜 찹쌀 고두밥을 제조한다.
The prepared glutinous rice was immersed in 216 ml of water corresponding to 1.2 times of the glutinous rice for 3 days and then heated at 100 캜 for 2 hours to prepare a glutinous rice gruel.

상기 준비된 엿기름을 분쇄하여 물에 3시간 동안 불린 다음 20 메쉬의 체로 걸러서 건더기는 버리고 맑은 윗물만 용량비율 1/2이 되도록 4시간 동안 달여 엿기름 농축액을 제조한다.
The prepared maltose is pulverized and poured into water for 3 hours, then sifted through a 20 mesh sieve, and the pomace is discarded. The pomace is discarded, and the malt concentrate is prepared for 4 hours so that the clear supernatant is 1/2 capacity.

상기 엿기름 농축액에 상기 메주가루, 찹쌀 고두밥, 고춧가루, 매실액, 송고버섯을 혼합하여 17℃의 온도로 24시간 동안 당화시켜 당화물을 수득한다.
The meju powder, glutinous rice powder, red pepper powder, plum liquor and mushroom were mixed with the malt concentrate and saccharified at a temperature of 17 ° C for 24 hours to obtain a saccharide.

상기 당화물에 상기 정제염을 혼합하여 염도를 7%로 맞춘 것을 청결하게 세척한 발효숙성 항아리에 7부 채우고, 13℃의 온도에서 30일 동안 발효 및 숙성시킨다.
The above-mentioned saccharide was mixed with the above-described tablets, and 7 parts of the saltiness adjusted to 7% was filled in 7 parts of the fermented aged jar which had been washed cleanly, and fermented and aged at a temperature of 13 캜 for 30 days.

<< 비교예Comparative Example 1>  1> 일반쩜장General shoji

송고버섯이 첨가된 본 발명인 송고버섯쩜장과 송고버섯이 첨가되지 않은 일반 쩜장을 비교하기 위하여 비교예 1을 제조하였다.
Comparative Example 1 was prepared in order to compare the mushroom mushroom of the present invention with mushroom mushroom and the general mushroom without mushroom.

비교예 1은 상기 실시예 1에서 첨가되었던 송고버섯만 첨가하지 않고 동일한 방법으로 제조되었다. (하기 표 1 참고)
Comparative Example 1 was prepared in the same manner without adding only the mushroom added in Example 1 above. (See Table 1 below)

(표 1) 실시예 1 및 비교예 1에 포함되는 각 재료의 중량(Table 1) The weight of each material contained in Example 1 and Comparative Example 1

Figure pat00001

Figure pat00001

<< 실험예Experimental Example 1>  1> 항산화능Antioxidant ability 평가 evaluation

[실험방법][Experimental Method]

(1) (One) 총페놀함량Total phenol content ( ( TotalTotal phenolphenol 함량) content)

총페놀함량은 Folin-Denis법(Singleton VL & Rossi JA 1965)으로 측정하였다. 시료 1.5 g에 MeOH로 50 mL mass up 한 후 12시간 동안 교반하여 3,000 rpm으로 4℃에서 10분간 원심 분리하여 얻어진 상징액을 증발기(evaporator)로 용매를 휘발하여 추출물만 얻었다. 추출물을 PBS buffer로 녹인 50 mg/mL 시료용액에 Folin-Denis 시약과 Na2CO3 포화용액을 넣고 암소에서 30분 반응시킨 후, 흡광도 760 nm에서 측정하였다. 표준곡선(standard curve)은 탄닌산(tannic acid)을 여러 농도로 희석하여 반응시켜 사용하였다.
Total phenolic content was determined by the Folin-Denis method (Singleton VL & Rossi JA 1965). To 1.5 g of the sample, 50 mL of MeOH was mass-up, stirred for 12 hours, centrifuged at 3,000 rpm at 4 ° C for 10 minutes, and the supernatant was evaporated with an evaporator to obtain an extract. Folin-Denis reagent and Na 2 CO 3 saturated solution were added to 50 mg / mL sample solution, which was dissolved in PBS buffer, and incubated in dark for 30 min. The absorbance was measured at 760 nm. A standard curve was prepared by diluting tannic acid to various concentrations.

(2) (2) DPPHDPPH radicalradical 소거능Scatters

시료 1.5 g에 메탄올 50 mL를 넣은 후 12시간 동안 150 rpm으로 교반추출 후 3,000 rpm, 4℃에서 10분간 원심 분리하여 얻어진 상징액을 취해 여과지(filter paper)로 거른 뒤 evaporator로 용매를 휘발하여 추출물만 얻었다. 추출물에 메탄올을 넣어 50 mg/mL 농도가 되도록 첨가하여 추출물 용액을 제조한 뒤 시료 용액으로 사용하였다. 각각의 희석한 시료용액 50 ㎕에 150 ㎕의 1.5×10-4 mM DPPH(1,1-diphenyl-2-picryl hydrazyl)용액을 가한 후 30분간 실온에서 방치한 뒤 엘라이저(Mutiskan, Thermo Labsystems, US)를 이용하여 515 nm에서 흡광도를 측정하여 라디칼 소거능(%)을 다음 식으로 계산한 후 각 농도별 라디칼 소거능에 대한 검량선에서 라디칼 소거능이 50%가 되는 농도인 IC50값을 구하였다.
Add 50 mL of methanol to 1.5 g of sample, stir for 12 hours at 150 rpm, centrifuge at 3,000 rpm at 4 ° C for 10 minutes, filter with filter paper, evaporate the solvent with evaporator, . Methanol was added to the extract to give a concentration of 50 mg / mL, and the extract solution was used as a sample solution. 150 μl of 1.5 × 10 -4 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) solution was added to 50 μl of each diluted sample solution, and the mixture was allowed to stand at room temperature for 30 minutes. US), the absorbance at 515 nm was measured, and the radical scavenging activity (%) was calculated by the following equation, and the IC 50 value at which the radical scavenging ability was 50% on the calibration curve for each concentration was determined.

(3) (3) SODSOD 유사 활성도 Similar activity

SOD 유사활성은 Marklund & Marklund(1974)의 방법에 따라 과산화수소로 전환시키는 반응을 촉매하는 피로갈롤(pyrogallol)의 생성량을 측정하여 SOD 유사활성을 나타내었다. 시료용액 20 ㎕에 Tris-HCl의 완충용액(50mM Tris+10mM EDTA, pH 8.5) 260 ㎕와 7.2mM pyrogallol 20 ㎕를 가하여 25℃에서 방치시킨 후 반응액 중 산화된 pyrogallol의 양을 420 nm에서 측정하였다. SOD 유사활성은 시료용액의 첨가구와 무첨가구의 흡광도 감소율을 %로 나타낸후, SOD 유사활성도가 50%가 되는 농도인 EC50값을 구하였다.
SOD-like activity was measured by measuring the amount of pyrogallol that catalyzes the conversion of hydrogen peroxide to SOD-like activity according to the method of Marklund & Marklund (1974). 260 μl of Tris-HCl buffer solution (50 mM Tris + 10 mM EDTA, pH 8.5) and 20 μl of 7.2 mM pyrogallol were added to 20 μl of the sample solution, and the mixture was allowed to stand at 25 ° C. The amount of pyrogallol oxidized in the reaction solution was measured at 420 nm Respectively. The SOD-like activity was calculated as the percent reduction of the absorbance of the sample solution and of the non-added sample, and then the EC 50 value, the concentration at which the SOD-like activity became 50%.

[실험결과][Experiment result]

매실 쩜장과 송고버섯 쩜장의 항산화능을 알아보기 위하여 총 Phenol 함량, DPPH radical 소거능, superoxide dismutase (SOD) 유사 활성을 측정한 결과는 다음과 같다(표 2 참고).
The total phenol content, DPPH radical scavenging activity, and superoxide dismutase (SOD) - like activity were measured in order to investigate antioxidant activity of plums and mushrooms (Table 2).

(표 2) 총페놀함량, DPPH radical 소거능, SOD 유사 활성도(Table 2) Total phenol content, DPPH radical scavenging activity, SOD-like activity

Figure pat00002

Figure pat00002

(1) (One) 총페놀함량Total phenol content ( ( TotalTotal phenolphenol 함량) content)

총 Phenol 화합물은 자유 라디칼을 소거하는 기능이 있는 물질로 DPPH 라디칼 소거활성과 같은 항산화 활성에 많은 영향을 미친다고 보고되어 왔다. 비교예 1과 실시예 1의 총 Phenol 함량의 평균값은 각각 0.0678 mg/mL, 0.0879 mg/mL로 측정되었으며, 실시예 1 중의 총페놀함량이 유의적으로 높았다(P<0.001)(표 3 및 도 2 참고).
Total Phenol compounds have been reported to exert a great influence on antioxidant activity, such as DPPH radical scavenging activity, which is a substance capable of eliminating free radicals. The total phenol contents of Comparative Example 1 and Example 1 were measured to be 0.0678 mg / mL and 0.0879 mg / mL, respectively, and the total phenol content in Example 1 was significantly higher (P <0.001) 2).

(표 3) Total phenol 함량 (tannic acid mg/mL)(Table 3) Total phenol content (tannic acid mg / mL)

Figure pat00003

Figure pat00003

(2) (2) DPPHDPPH radicalradical 소거능Scatters

DPPH radical 소거능 측정 결과, 비교예 1의 IC50값은 387.5 mg/mL, 실시예 1의 IC50값은 306.5 mg/mL의 값을 나타나, 실시예 1의 DPPH 라디칼 소거능이 유의적으로 높았다(P<0.001). 참고로 표준품인 Vit C 와 Tocopherol IC50값은 각각 0.019 mg/mL, 0.066 mg/mL로 나타났다(표 4 및 도 3 참고).
As a result of measurement of DPPH radical scavenging ability, the IC 50 value of Comparative Example 1 was 387.5 mg / mL and the IC 50 value of Example 1 was 306.5 mg / mL, and the DPPH radical scavenging ability of Example 1 was significantly higher (P &Lt; 0.001). For reference, the standard values of Vit C and Tocopherol IC 50 were 0.019 mg / mL and 0.066 mg / mL, respectively (see Table 4 and FIG. 3).

(표 4) DPPH radical scavenging activity (IC50 mg/mL) (Table 4) DPPH radical scavenging activity (IC 50 mg / mL)

Figure pat00004

Figure pat00004

(3) (3) SODSOD 유사 활성도 Similar activity

SOD 유사활성 측정 결과, 비교예 1의 EC50값은 375.4 mg/mL, 실시예 1의 EC50값은 274.7 mg/mL로 나타나, 실시예 1의 SOC 유사활성이 유의적으로 높았다(P<0.001). 참고로 표준품인 Vit C와 Tocopherol EC50값은 각각 0.540 mg/mL, 0.583 mg/mL로 나타났다(표 5 및 도 4 참고).
As a result of SOD-like activity measurement, the EC 50 value of Comparative Example 1 was 375.4 mg / mL, and the EC 50 value of Example 1 was 274.7 mg / mL, and the SOC-like activity of Example 1 was significantly higher (P <0.001 ). For reference, the standard values of Vit C and Tocopherol EC 50 were 0.540 mg / mL and 0.583 mg / mL, respectively (see Table 5 and FIG. 4).

(표 5) Superoxide Dismutase-like Activity (EC50 mg/mL) (Table 5) Superoxide Dismutase-like Activity (EC 50 mg / mL)

Figure pat00005

Figure pat00005

<< 실험예Experimental Example 2> 관능 평가 2> Sensory evaluation

일반 주부 50명을 대상으로 상기에서 제조된 실시예 1 과 비교예 1에서 제조된 쩜장 3g 정도를 시식하게 하여 상기 쩜장의 맛, 색상, 향, 식감 및 종합적인 선호도에 대하여 7점법에 의해 실시하여 그 결과를 하기 표 6 및 도 5에 나타내었다.
The taste, color, flavor, texture, and general preference of the above-mentioned octopus were tested by the 7-point method by sampling about 3 g of the urchin prepared in Example 1 and Comparative Example 1, The results are shown in Table 6 and FIG.

(표 6) 관능평가 결과(Table 6) Sensory evaluation results

Figure pat00006
Figure pat00006

* 관능평가 기준 : 7점법* Sensory evaluation criteria: 7 point method

(1점 : 아주나쁘다, 2점 : 나쁘다, 3점 : 조금나쁘다, 4점 : 보통이다, 5점 : 조금 좋다, 6점 : 좋다, 7점 : 아주좋다)
(1 point: very bad, 2 points: bad, 3 points: slightly worse, 4 points: normal, 5 points: slightly better, 6 points: good, 7 points: very good)

상기 표 6 및 도 5에서 보는 바와 같이, 본 발명의 제조방법을 통해 제조된 송고버섯쩜장은 송고버섯을 수분함유율 8~10%로 건조한 뒤, 2.5~3.5㎜의 크기로 분쇄하여 첨가함으로써, 쩜장의 식감, 향 및 맛을 증진시켜 종합적인 선호도가 높음을 알 수 있다.
As shown in Table 6 and FIG. 5, the mushrooms produced by the method of the present invention were prepared by drying the mushroom with water content of 8 to 10%, and then pulverizing the mushroom to a size of 2.5 to 3.5 mm. The texture, flavor, and taste of the cabbage were improved, indicating that the overall preference was high.

Claims (3)

메주가루 58중량%, 찹쌀 18중량%, 고춧가루 2중량%, 엿기름 10중량%, 정제염 4중량%, 매실액 4중량%, 송고버섯 4중량%를 준비하는 단계(S10);

상기 준비된 찹쌀을 2~3일 동안 물에 침지시킨 후 증자솥에서 100~120℃의 온도로 2~3시간 동안 증자시켜 찹쌀 고두밥을 제조하는 단계(S20);

상기 준비된 엿기름을 분쇄하여 물에 2~4시간 동안 불린 다음 15~25 메쉬의 체로 걸러서 건더기는 버리고 맑은 윗물만 용량비율 1/2이 되도록 4~5시간 동안 달여 엿기름 농축액을 제조하는 단계(S30);

상기 엿기름 농축액에 상기 메주가루, 찹쌀 고두밥, 고춧가루, 매실액, 송고버섯을 혼합하여 15~20℃의 온도로 23~25시간 동안 당화시켜 당화물을 수득하는 단계(S40);

상기 당화물에 상기 정제염을 혼합하여 염도를 6~7%로 맞춘 것을 청결하게 세척한 발효숙성 항아리에 7~8부 채우고, 10~15℃의 온도에서 25~35일 동안 발효 및 숙성시키는 단계(S50); 를 포함하는 송고버섯쩜장의 제조방법.
(S10) preparing 58% by weight of meju powder, 18% by weight of glutinous rice, 2% by weight of red pepper powder, 10% by weight of maltose, 4% by weight of purified salt, 4% by weight of plum juice and 4% by weight of gilt mushroom.

(S20) preparing a glutinous rice cake by immersing the prepared glutinous rice in water for 2 to 3 days and then growing it at a temperature of 100 to 120 ° C for 2 to 3 hours in a pottery pot;

The prepared maltose is pulverized and ground in water for 2 to 4 hours, then sieved with a sieve of 15 to 25 mesh to discard the mulch, and the resulting malt concentrate is fried for 4 to 5 hours so that the clear supernatant has a capacity ratio of 1/2 (step S30) ;

(S40) mixing the meju powder, glutinous rice powder, red pepper powder, plum liquor, and mushroom with the malt concentrate at a temperature of 15 to 20 ° C for 23 to 25 hours to obtain a saccharide;

Adding the purified salt to the saccharide to adjust the salinity to 6 to 7%, filling the fermented aged jar cleanly washed with 7 to 8 parts, fermenting and aging for 25 to 35 days at a temperature of 10 to 15 ° C S50); Wherein the method comprises the steps of:
제1항에 있어서,
상기 메주가루는,
밀, 보리, 콩을 물에 침지시킨 후 건져내어 15~25℃의 온도에서 발아를 시키고, 상기 발아시킨 밀, 보리, 콩을 혼합하여 증자솥에서 15~20℃의 온도로 2~4시간 동안 증자 후 70~74시간 동안 숙자한 것을 38~42℃의 온도에서 4~5일 동안 호기성 발효를 시켜 발효물을 수득한 후, 상기 발효물을 25~30 메쉬로 분쇄하여 제조하는 것을 특징으로 하는 송고버섯쩜장의 제조방법.
The method according to claim 1,
The meju powder,
Wheat, barley and soybeans are immersed in water, and then germinated at a temperature of 15 to 25 ° C. The germinated wheat, barley and soybean are mixed and heated at a temperature of 15 to 20 ° C for 2 to 4 hours The fermented product is fermented aerobically for 4 to 5 days at a temperature of 38 to 42 DEG C after being boiled for 70 to 74 hours after the fermentation, and then the fermented product is pulverized to 25 to 30 mesh. Production method of.
제1항에 있어서,
상기 송고버섯은,
수분함유율 8~10%로 건조한 뒤, 2.5~3.5㎜의 크기로 분쇄하여 준비하는 것을 특징으로 하는 송고버섯쩜장의 제조방법.
The method according to claim 1,
The above-
Dried to a moisture content of 8 to 10%, and then pulverized to a size of 2.5 to 3.5 mm.
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KR100618145B1 (en) 2004-11-22 2006-08-31 정재희 Manufacturing method of soybean paste and fermented soybean including pine needle ingredient and mushroom
KR101189034B1 (en) 2009-05-27 2012-10-08 변두석 Manufacturing method of doenjang and soy sauce to use spring water including mushroom

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100618145B1 (en) 2004-11-22 2006-08-31 정재희 Manufacturing method of soybean paste and fermented soybean including pine needle ingredient and mushroom
KR101189034B1 (en) 2009-05-27 2012-10-08 변두석 Manufacturing method of doenjang and soy sauce to use spring water including mushroom

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102322070B1 (en) * 2021-06-23 2021-11-04 (주)우영채널 Kimchi using cutlassfish and songhwa mushroom and maunfacturing method thereof

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