KR20220077965A - Manufacturing method of bellflower root cheonggukjang - Google Patents

Manufacturing method of bellflower root cheonggukjang Download PDF

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KR20220077965A
KR20220077965A KR1020200166397A KR20200166397A KR20220077965A KR 20220077965 A KR20220077965 A KR 20220077965A KR 1020200166397 A KR1020200166397 A KR 1020200166397A KR 20200166397 A KR20200166397 A KR 20200166397A KR 20220077965 A KR20220077965 A KR 20220077965A
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bellflower
cheonggukjang
fermentation
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temperature
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권호
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Abstract

본 발명의 일 실시례에 따른 도라지 청국장은, 불린 콩에 도라지가루를 첨가하여 삶은 후 건져내어 식힌 다음, 발효실에서 1차 발효 후 발효실의 온도를 38℃로 유지시키면서 5시간동안 2차 발효 후 발효실의 온도를 26℃로 유지시키면서 5시간 동안 3차 발효된 청국장에 소금과 도라지가루를 첨가하여 으깨고 60∼70시간 동안 숙성시켜 기존의 청국장에 비해 불쾌치가 줄어들고 도라지성분이 추가되어 맛과 영양이 개선된 도라지 청국장 제조방법.Bellflower cheonggukjang according to an embodiment of the present invention is boiled after adding bellflower powder to soaked soybeans, and then taken out and cooled. After primary fermentation in the fermentation chamber, the temperature of the fermentation chamber is maintained at 38 ° C. After secondary fermentation for 5 hours, the fermentation chamber While maintaining the temperature of 26℃, add salt and bellflower powder to the tertiary fermented cheonggukjang for 5 hours, mashed it, and aged for 60 to 70 hours. How to make dried bellflower cheonggukjang.

Description

도라지 청국장 제조방법 {MANUFACTURING METHOD OF BELLFLOWER ROOT CHEONGGUKJANG}How to make bellflower cheonggukjang {MANUFACTURING METHOD OF BELLFLOWER ROOT CHEONGGUKJANG}

본 발명은 도라지 청국장에 관한 것으로, 더욱 상세하게는 도라지를 첨가하여 기존 청국장보다 개선된 도라지 청국장의 제조방법에 관한 것이다.The present invention relates to bellflower cheonggukjang, and more particularly, to a method for producing bellflower cheonggukjang improved over the existing cheonggukjang by adding bellflower.

최근 심각하게 떠오르는 환경문제와 급격한 생활방식의 변화로 인하여 남녀노소 불문하고 건강에 대한 관심이 지대해져 인스턴트 음식보다는 자연친화적이고 가공되지 않은 음식들이 큰 인기를 끌고있다.Due to recent serious environmental problems and rapid lifestyle changes, people of all ages are interested in health, and natural and unprocessed foods are becoming more popular than instant foods.

이러한 식습관에 대한 의식변화는 자연친화적이고 자연발효된 음식을 섭취함으로서 건강을 증진시키고자 전통적인 방식으로 만들어지는 음식들이 여러매체를 통하여 소개되고 있다.In order to improve health by consuming nature-friendly and naturally fermented foods, the change of consciousness about eating habits is being introduced through various media.

그 중에서도 도라지는 특유의 향과 쌉싸름한 맛을 특징으로, 오래된 도라지는 산삼보다 낫다는 옛말이 있을 정도로 영양이 풍부하다. 도라지는 대표적인 알칼리성 식품으로 섬유질이 많고 비타민과 무기질이 풍부하여 산성 음식을 많이 섭취하는 현대인들에게 꼭 필요한 식재료 중 하나이다. 도라지의 사포닌은 기침, 가래, 염증을 삭혀주는 등 기관지 및 호흡기 건강에 좋고, 혈당 조절과 콜레스테롤 저하 기능이 있다. 또한 칼슘이 다량 함유되어 있어 골다공증 예방과 성장기 어린이들의 뼈 건강에 좋다고 알려져 있으나 생으로 먹거나, 익혀서 나물로 먹는 것 이외에는 섭취방법이 잘 알려져 있지 않다. Among them, bellflower is characterized by its unique scent and bitter taste, and it is rich in nutrients to the extent that there is an old saying that old bellflower is better than wild ginseng. As a representative alkaline food, bellflower is one of the essential ingredients for modern people who consume a lot of acidic food because it has a lot of fiber and is rich in vitamins and minerals. The saponins of bellflower are good for bronchial and respiratory health, such as relieving cough, phlegm, and inflammation, and have blood sugar control and cholesterol lowering functions. In addition, it contains a large amount of calcium, which is known to be good for preventing osteoporosis and for bone health of growing children.

한편, 청국장은 전통적인 방법으로 콩을 통째로 발효시켜 섭취함으로써 영양적으로 매우 우수하며 소화가 잘 되는 식품으로 알려져 있다. 또한 청국장의 발효과정에서 바실러스균이 발효물질로 변하여 섭취시 체내의 발암물질을 감소시키고 유해물질을 흡착하여 몸 밖으로 배설시키는 효능을 가지고 있는 식품이지만 청국장 특유의 불쾌취로 인하여 먹어보지 않은 사람들에게는 선뜻 소비되기 힘든 상황이다.On the other hand, Cheonggukjang is known as a nutritionally excellent and easily digestible food by fermenting whole soybeans in a traditional way. In addition, during the fermentation process of cheonggukjang, Bacillus bacteria is transformed into a fermented material, which reduces carcinogens in the body and absorbs harmful substances and excretes them out of the body. It's a difficult situation to be in.

따라서, 청국장을 제조공정에 있어서 청국장 특유의 불쾌치를 줄이고, 영양학적으로는 더 우수하게 제조할 수 있는 방법이 요구된다.Therefore, there is a need for a method that can reduce the peculiar unpleasantness of cheonggukjang in the manufacturing process and can be nutritionally better prepared.

한국등록특허 제10-0505726호Korean Patent No. 10-0505726

본 발명은 청국장용 콩을 준비하는 단계에서 정선한 콩과 함께 물과 도라지엑기스원액을 혼합시켜 준비하고, 불린 콩에 도라지가루를 첨가하여 삶은 뒤 발효시키며, 발효된 청국장에 소금과 도라지가루를 첨가하여 으깬 뒤 숙성과정을 통해 청국장으로 제조하여 기존에 전통적인 방법으로 제조하는 청국장과는 달리 제조과정에서 도라지를 첨가함으로써 청국장의 불쾌치를 감소시키고 영양성분과 풍미를 증대시키는데 그 목적이 있다.The present invention prepares by mixing water and bellflower extract undiluted solution together with selected soybeans in the step of preparing beans for cheonggukjang, adding bellflower powder to soaked soybeans, boiling and fermenting, and adding salt and bellflower powder to fermented soybeans The purpose of this is to reduce the unpleasantness of cheonggukjang and increase the nutritional content and flavor by adding bellflower during the manufacturing process, unlike cheonggukjang, which is manufactured by mashing and then aging.

또한, 본 발명에서 도라지가 용이하게 사용될 수 있도록 도라지가루 및 도라지엑기스를 제조하는 방식을 제공하는 것에 그 목적이 있다.In addition, an object of the present invention is to provide a method for producing bellflower powder and bellflower extract so that bellflower can be easily used in the present invention.

또한, 청국장과 같은 발효식품에 있어서 중요한 요소인 발효실의 온도 및 발효시간을 제공하여 제조 시 일정한 풍미와 영양을 제공하는데 그 목적이 있다.In addition, the purpose is to provide a constant flavor and nutrition during manufacturing by providing the temperature and fermentation time of the fermentation chamber, which are important factors in fermented foods such as cheonggukjang.

본 발명의 일실시례에 따른 도라지 청국장 제조방법은, 정선한 콩이 담긴 용기에 물과 도라지엑기스원액이 100:5의 비율로 혼합된 도라지엑기스용액을 넣어 청국장용 콩을 준비하고, 20∼28시간 동안 불린 콩 100중량%에 도라지가루 2∼3중량%를 첨가하여 삶은 후 건져내어 40∼50℃의 온도로 식힌 다음, 23℃로 유지되는 발효실에서 6∼8시간동안 1차 발효시키며, 1차 발효 후 발효실의 온도를 38℃로 유지시키면서 5시간동안 2차 발효시키고, 2차 발효 후 발효실의 온도를 26℃로 유지시키면서 5시간 동안 3차 발효시키며, 발효된 청국장에 소금 0.3중량%와 도라지가루 1중량%를 첨가하여 으깨고 25℃의 온도에서 60∼70시간 동안 숙성시키는 단계를 포함할 수 있다.In the method for manufacturing bellflower cheonggukjang according to an embodiment of the present invention, a bellflower extract solution in which water and bellflower extract undiluted solution are mixed in a ratio of 100:5 is put in a container containing selected beans to prepare beans for cheonggukjang, 20 to 28 Add 2~3% by weight of bellflower powder to 100% by weight of soybeans soaked for an hour, take it out, cool it to a temperature of 40~50℃, and then ferment it for 6~8 hours in a fermentation room maintained at 23℃, 1 After secondary fermentation, secondary fermentation was carried out for 5 hours while maintaining the temperature of the fermentation chamber at 38 ° C. After the secondary fermentation, the third fermentation was carried out for 5 hours while maintaining the temperature of the fermentation chamber at 26 ° C. It may include the step of adding 1% by weight of bellflower powder to mashing and aging at a temperature of 25° C. for 60 to 70 hours.

본 발명의 일실시례에 따른 도라지가루는 세척한 도라지를 길이는 10~15cm사이, 두께는 1cm내외로 (자른)후 햇빛 혹은 건조장비를 이용하여 수분함량이 3~5%사이가 되도록 건조한 뒤 한번 더 덖어낸뒤 분쇄기를 사용하여 가루형태인 도라지가루를 만들어 청국장 발효 과정에서 도라지 성분을 추가하는 방법을 더 포함할 수 있다.For the bellflower powder according to an embodiment of the present invention, after (cut) the washed bellflower to a length of between 10 and 15 cm and a thickness of about 1 cm, dry it using sunlight or drying equipment so that the moisture content is between 3 and 5%. It may further include a method of adding a bellflower component during the fermentation process of cheonggukjang by making powdered bellflower powder using a grinder after peeling it once more.

본 발명의 일실시례에 따른 도라지엑기스는 세척된 도라지를 수분함량 15%이하가 되도록 건조시킨뒤 90~110℃의 온도에서 2~3시간 증숙시킨 다음 건조기에서 60~70℃의 온도로 2~3시간 건조과정을 거친 도라지와 물을 1:1비율로 혼합하여 24시간 가열 농축시킨 후 추출 여과하여 제조하여 청국장 발효과정에서 도라지 성분을 추가하는 방법을 더 포함할 수 있다.The bellflower extract according to an embodiment of the present invention is dried so that the water content of the washed bellflower is 15% or less, then steamed for 2-3 hours at a temperature of 90 to 110 ° C. The method of adding a bellflower component in the fermentation process of cheonggukjang may be further included by mixing bellflower and water, which have been dried for 3 hours, in a 1:1 ratio, heating and concentrating for 24 hours, and then extracting and filtration.

본 발명의 의하면, 청국장용 콩을 준비하는 단계에서 정선한 콩과 함께 물과 도라지엑기스원액을 혼합시켜 준비하고, 불린 콩에 도라지가루를 첨가하여 삶은 뒤 발효시키며, 발효된 청국장에 소금과 도라지가루를 첨가하여 으깬 뒤 숙성과정을 통해 청국장으로 제조하여 기존에 전통적인 방법으로 제조하는 청국장과는 달리 제조과정에서 도라지를 첨가하여 청국장의 불쾌치를 감소시키고 영양성분과 풍미를 증대시키는 효과가 있다.According to the present invention, in the step of preparing beans for cheonggukjang, it is prepared by mixing water and bellflower extract undiluted together with selected soybeans, adding bellflower powder to soaked soybeans, boiling and fermenting them, and adding salt and bellflower powder to fermented soybeans. Unlike cheonggukjang, which is manufactured by the traditional method by adding mashed to cheonggukjang, it has the effect of reducing the unpleasantness of cheonggukjang and increasing the nutritional content and flavor by adding bellflower during the manufacturing process.

도 1은 본 발명의 일실시례에 따른 도라지 청국장의 제조 과정을 보여주는 순서도이다.1 is a flowchart showing a manufacturing process of bellflower cheonggukjang according to an embodiment of the present invention.

이하에서는 도면을 참조하여 본 발명의 구체적인 실시례를 상세하게 설명한다. 다만, 본 발명의 사상은 제시되는 실시례에 제한되지 아니하고, 본 발명의 사상을 이해하는 당업자는 동일한 사상의 범위 내에서 다른 구성요소를 추가, 변경, 삭제 등을 통하여, 퇴보적인 다른 발명이나 본 발명 사상의 범위 내에 포함되는 다른 실시례를 용이하게 제안할 수 있을 것이나, 이 또한 본원 발명 사상 범위 내에 포함된다고 할 것이다. Hereinafter, specific embodiments of the present invention will be described in detail with reference to the drawings. However, the spirit of the present invention is not limited to the presented embodiments, and those skilled in the art who understand the spirit of the present invention may add, change, delete, etc. other components within the scope of the same spirit, through addition, change, deletion, etc. Other embodiments included within the scope of the invention may be easily proposed, but these will also be included within the scope of the invention.

또한, 각 실시례의 도면에 나타나는 동일한 사상의 범위 내의 기능이 동일한 구성요소는 동일한 참조부호를 사용하여 설명한다.In addition, components having the same function within the scope of the same idea shown in the drawings of each embodiment will be described using the same reference numerals.

도 1은 본 발명에 따른 도라지 청국장 제조방법의 흐름을 보여주는 순서도이다.1 is a flowchart showing the flow of a method for manufacturing bellflower cheonggukjang according to the present invention.

도 1을 참조하면, 먼저 제 1단계(110)에서는 정선한 콩이 담긴 용기에 물과 도라지엑기스용액을 넣어 청국장용 콩을 준비한다.Referring to FIG. 1 , in the first step 110 , water and a bellflower extract solution are put into a container containing selected beans to prepare beans for cheonggukjang.

상기 혼합물 제조 시, 콩깍지, 미숙립, 흙 등의 불순물이 포함되지 않은 정선된 콩을 사용하는 것이 바람직하며 도라지엑기스원액을 물 100중량부에 대한 도라지엑기스원액 5중량부의 비율로 준비하는 것이 바람직하다.When preparing the mixture, it is preferable to use selected soybeans that do not contain impurities such as bean pods, unripe grains, and soil, and it is preferable to prepare the bellflower extract stock solution in a ratio of 5 parts by weight to 100 parts by weight of water. .

상기 혼합물에 대하여 도라지엑기스원액이 5중량부 미만일 경우 도라지의 효과가 청국장에 충분히 전달되기 어려울 수 있으며, 5중량부를 초과할 경우 과도한 도라지의 맛과 향으로 거부감을 느낄 수 있다.When the amount of bellflower extract undiluted with respect to the mixture is less than 5 parts by weight, it may be difficult to sufficiently convey the effect of bellflower to cheonggukjang.

이때, 도라지엑기스는 세척된 도라지를 수분함량 15%이하가 되도록 건조시킨뒤 90~110℃의 온도에서 2~3시간 증숙시킨 다음 건조기에서 60~70℃의 온도로 2~3시간 건조과정을 거친 도라지와 물을 1:1비율로 혼합하여 24시간 가열 농축시킨 후 추출 여과하여 제조할 수 있다.At this time, the bellflower extract is dried so that the water content of the washed bellflower is less than 15%, steamed at a temperature of 90~110℃ for 2-3 hours, and then dried at a temperature of 60~70℃ in a dryer for 2-3 hours. It can be prepared by mixing bellflower and water in a 1:1 ratio and heating and concentrating for 24 hours, followed by extraction and filtration.

다음으로, 제 2단계(120)에서는 20∼28시간 동안 불린 콩 100중량%에 대한도라지가루 2∼3중량%를 첨가하여 삶은 후 건져내어 40∼50℃의 온도로 식힌 다음, 23℃로 유지되는 발효실에서 6∼8시간동안 1차 발효시키며, 상기 발효과정에서 23℃에서 6~8시간의 발효과정을 통하여 영양분을 향상시킬 수 있다.Next, in the second step 120, 2 to 3% by weight of bellflower powder is added to 100% by weight of soybeans soaked for 20 to 28 hours, boiled and then taken out, cooled to a temperature of 40 to 50° C., and then maintained at 23° C. Primary fermentation is carried out for 6 to 8 hours in a fermentation room, and nutrients can be improved through the fermentation process at 23° C. for 6 to 8 hours.

이때, 도라지가루는 세척한 도라지를 길이는 10~15cm사이, 두께는 1cm내외로 (자른)후 햇빛 혹은 건조장비를 이용하여 수분함량이 3~5%사이가 되도록 건조한 뒤 한번 더 덖어낸뒤 분쇄기를 사용하여 가루형태로 제조할 수 있다.At this time, for the bellflower powder, after (cut) the washed bellflower to a length of 10 to 15 cm and a thickness of about 1 cm, dry it using sunlight or drying equipment so that the moisture content is between 3 to 5%, peel it again, and then grind it with a grinder. It can be used in powder form.

다음으로, 제 3단계(130)에서는 1차 발효 후 발효실의 온도를 38℃로 유지시키면서 5시간동안 2차 발효시킨다.Next, in the third step 130, the secondary fermentation is performed for 5 hours while maintaining the temperature of the fermentation chamber at 38° C. after the primary fermentation.

상기 발효과정을 통하여 청국장의 수분함유량을 낮추고 발효균을 더욱 활성화 시켜 영양소를 풍부하게 만들 수 있다.Through the fermentation process, it is possible to lower the moisture content of the cheonggukjang and further activate the fermented bacteria to make it rich in nutrients.

다음으로, 제 4단계(140)에서는 2차 발효 후 발효실의 온도를 20℃로 유지시키면서 5시간 동안 3차 발효시킨다.Next, in the fourth step 140, the third fermentation is performed for 5 hours while maintaining the temperature of the fermentation chamber at 20° C. after the second fermentation.

상기 발효과정을 통하여 청국장 특유의 냄새를 감소시키고 영양성분이 파괴되지 않도록 한다.Through the fermentation process, the characteristic odor of cheonggukjang is reduced and nutrients are not destroyed.

다음으로, 제 5단계(150)에서는발효된 청국장에 소금 0.3중량%와 도라지가루 1중량%를 첨가하여 으깨고 25℃의 온도에서 60~70시간 동안 숙성시킨다.Next, in the fifth step 150, 0.3% by weight of salt and 1% by weight of bellflower powder are added to the fermented cheonggukjang, mashed, and aged at a temperature of 25° C. for 60 to 70 hours.

상기 숙성과정에서 도라지가루를 첨가하여, 청국장 특유의 냄새를 없애고 도라지성분을 첨가함과 동시에 청국장의 풍미를 더욱 증가시켜 완성한다.In the aging process, bellflower powder is added to eliminate the peculiar smell of cheonggukjang, and at the same time as bellflower component is added, it is completed by further increasing the flavor of cheonggukjang.

이상과 같이 본 발명의 일실시례는 비록 한정된 실시례와 도면에 의해 설명되었으나, 본 발명의 일실시례는 상기 설명된 실시례에 한정되는 것은 아니며, 이는 본 발명이 속하는 분야에서 통상의 지식을 가진 자라면 이러한 기재로부터 다양한 수정 및 변형이 가능하다. 따라서 본 발명의 일실시례는 아래에 기재된 특허청구범위에 의해서만 파악되어야 하고, 이의 균등 또는 등가적 변형 모두는 본 발명 사상의 범주에 속한다고 할 것이다.As described above, although one embodiment of the present invention has been described with reference to limited examples and drawings, one embodiment of the present invention is not limited to the above-described embodiment, which is common knowledge in the field to which the present invention pertains. Various modifications and variations are possible from such a base material. Therefore, one embodiment of the present invention should be understood only by the claims described below, and all equivalents or equivalent modifications thereof will fall within the scope of the spirit of the present invention.

110: 콩이 담긴 용기에 물과 도라지엑기스용액을 넣어 청국장용 콩을 준비하는 단계
120: 불린 콩에 도라지가루를 첨가하여 삶은 후 건져내어 발효실에서 1차 발효시키는 단계
130: 1차 발효 후 2차 발효시키는 단계
140: 2차 발효 후 3차 발효시키는 단계
150: 발효된 청국장에 소금과 도라지가루를 첨가하여 숙성시키는 단계110: Step of preparing beans for cheonggukjang by putting water and bellflower extract solution in a container containing beans
120: The step of adding bellflower powder to the soaked soybeans and boiling it, then scooping it out and fermenting it for the first time in a fermentation room
130: step of secondary fermentation after primary fermentation
140: step of tertiary fermentation after secondary fermentation
150: A step of aging by adding salt and bellflower powder to the fermented cheonggukjang

Claims (4)

정선한 콩이 담긴 용기에 도라지엑기스용액을 넣어 청국장용 콩을 준비하는 단계;
20∼28시간 동안 불린 콩 100중량%에 도라지가루 2∼3중량%를 첨가하여 삶은 후 건져내어 40∼50℃의 온도로 식힌 다음, 23℃로 유지되는 발효실에서 6∼8시간동안 1차 발효시키는 단계;
1차 발효 후 발효실의 온도를 38℃로 유지시키면서 5시간동안 2차 발효시키는 단계;
2차 발효 후 발효실의 온도를 26℃로 유지시키면서 5시간 동안 3차 발효시키는 단계; 및
발효된 청국장에 소금 0.3중량%와 도라지가루 1중량%를 첨가하여 으깨고 25℃의 온도에서 60∼70시간 동안 숙성시키는 단계;
를 포함하는 도라지 청국장 제조방법.
Preparing beans for cheonggukjang by putting a bellflower extract solution in a container containing selected beans;
Add 2~3% by weight of bellflower powder to 100% by weight of soybeans soaked for 20~28 hours, take it out, cool it to a temperature of 40~50℃, and then ferment it for 6~8 hours in a fermentation room maintained at 23℃ making;
Secondary fermentation for 5 hours while maintaining the temperature of the fermentation chamber at 38 ℃ after the primary fermentation;
3rd fermentation for 5 hours while maintaining the temperature of the fermentation chamber at 26°C after the second fermentation; and
Addition of 0.3% by weight of salt and 1% by weight of bellflower powder to the fermented cheonggukjang, mashed and aged at a temperature of 25° C. for 60 to 70 hours;
Bellflower cheonggukjang manufacturing method comprising a.
 제1항에 있어서,
상기 청국장용 콩을 준비하는 단계에서 도라지엑기스 용액에 대하여 물과 도라지엑기스원액이 100:5의 비율로 혼합된 것을 청국장용 콩이 담긴 용액에 첨가하는 방법을 더 포함하는 도라지 청국장 제조방법.
The method of claim 1,
The method of preparing bellflower soybeans further comprising adding a mixture of water and bellflower extract stock solution in a ratio of 100:5 to the bellflower extract solution in the step of preparing beans for cheonggukjang to the solution containing soybeans for cheonggukjang.
 제1항에 있어서,
상기 1차 발효시키는 단계에서 도라지가루는
세척한 도라지를 길이는 10~15cm사이, 두께는 1cm내외로 (자른)후 햇빛 혹은 건조장비를 이용하여 수분함량이 3~5%사이가 되도록 건조한 뒤 한번 더 덖어낸뒤 분쇄기를 사용하여 가루형태인 도라지가루를 만들어 청국장 발효 과정에서 도라지 성분을 추가하는 방법을 더 포함하는 도라지 청국장 제조방법.
The method of claim 1,
In the first fermentation step, bellflower powder
After (cut) the washed bellflower to a length of between 10 and 15 cm and a thickness of about 1 cm, use sunlight or drying equipment to dry it so that the moisture content is between 3 and 5%, then peel it again and use a grinder to obtain a powdered form. A method of manufacturing bellflower cheonggukjang further comprising a method of making bellflower powder and adding a bellflower component during the fermentation process of cheonggukjang.
 제1항에 있어서,
상기 1차 발효시키는 단계에서의 도라지엑기스는 세척된 도라지를 수분함량 15%이하가 되도록 건조시킨뒤 90~110℃의 온도에서 2~3시간 증숙시킨 다음 건조기에서 60~70℃의 온도로 2~3시간 건조과정을 거친 도라지와 물을 1:1비율로 혼합하여 24시간 가열 농축시킨 후 추출 여과하여 제조하여 청국장 발효과정에서 도라지 성분을 추가하는 방법을 더 포함하는 도라지 청국장 제조방법.The method of claim 1,
In the first fermentation step, the bellflower extract is dried so that the water content of the washed bellflower is 15% or less, then is steamed at a temperature of 90 to 110° C. for 2-3 hours, and then in a dryer at a temperature of 60 to 70° C. A method of manufacturing bellflower cheonggukjang further comprising a method of adding bellflower components in the fermentation process of cheonggukjang by mixing bellflower and water that have been dried for 3 hours in a 1:1 ratio, heating and concentrating for 24 hours, and then extracting and filtration.
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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100505726B1 (en) 2004-01-12 2005-08-03 남상만 Fermented soybeans using mugwort and manufacturing process of the same

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100505726B1 (en) 2004-01-12 2005-08-03 남상만 Fermented soybeans using mugwort and manufacturing process of the same

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