KR940020941A - 국균, 세균 및 효모를 이용한 고추장의 제조방법 - Google Patents

국균, 세균 및 효모를 이용한 고추장의 제조방법 Download PDF

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KR940020941A
KR940020941A KR1019930004434A KR930004434A KR940020941A KR 940020941 A KR940020941 A KR 940020941A KR 1019930004434 A KR1019930004434 A KR 1019930004434A KR 930004434 A KR930004434 A KR 930004434A KR 940020941 A KR940020941 A KR 940020941A
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bacteria
yeast
kochujang
bacterium
korean
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KR1019930004434A
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KR950012615B1 (ko
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손성현
오훈일
황인두
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유영학
주식회사 미원
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/145—Fungal isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/07—Bacillus
    • C12R2001/10—Bacillus licheniformis
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/66—Aspergillus
    • C12R2001/69—Aspergillus oryzae
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Organic Chemistry (AREA)
  • Botany (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Biomedical Technology (AREA)
  • Mycology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Agronomy & Crop Science (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Seasonings (AREA)

Abstract

국균, 세균 및 효모를 이용한 고추장의 제조방법에 관한 것으로 기존의 고추장보다 풍미를 향상시키기 위하여 국균을 사용하여 만든찹쌀코지와 세균을 사용하여 만든 콩코지를 배합한 후 여기에 효모배양액 3,000㎖, 고춧가루 1,650g, 식염 1,500g, 사입수 1,800㎖를 혼합하여 20℃에서 3개월간 숙성시킨다던가 국균으로 아스퍼질러스 오리제(Aspergillus oryzae), 세균으로 바실러스 리케니포미스(Bacillus lichenifomis), 효모로 사카로마이세스 루이(Saccharomyces rouxii)를 사용하는 것을 특징으로 하는 고추장의 제조방법.

Description

국균, 세균 및 효모를 이용한 고추장의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (4)

  1. 고추장을 제조함에 있어서 국균으로 아스퍼질러스 오리제(Aspergillus oryzae), 세균으로 바실러스 리케니포미스(Bacillus licheniformis), 효모로 사카로마이세스 루이(Saccharomyces rouxii)를 사용하는 것을 특징으로 하는 국균세균 및 효모를 이용한 고추장의 제조방법.
  2. 제 1 항에 있어서, 찹쌀을 증자시켜 미리 활성을 시킨 Aspergillus oryzae균을 0.5%가 되도록 접종하여 30℃에서 120시간 동안 배양하는 것을 특징으로 하는 국균, 세균 및 효모를 이용한 고추장의 제조방법.
  3. 제 1 항에 있어서, 콩을 증자시켜 미리 활성을 시킨 Bacillus licheniformis균을 0.5% 접종시켜 30℃에서 120시간동안 배양하는 것을 특징으로 하는 국균, 세균 및 효모를 이용한 고추장의 제조방법.
  4. 제 1 항에 있어서, Saccharomyces rouxii를 30℃에서 2일간 배양한 다음 10배식 증식배양하여 660㎚에서 흡광도를 측정하여 0.7이상의 값이 나올때까지 배양한 후 최종적으로 살균수 2,500㎖에 접종하는 국균, 세균 및 효모를 이용한 고추장의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019930004434A 1993-03-22 1993-03-22 국균, 세균 및 효모를 이용한 고추장의 제조방법 KR950012615B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019930004434A KR950012615B1 (ko) 1993-03-22 1993-03-22 국균, 세균 및 효모를 이용한 고추장의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019930004434A KR950012615B1 (ko) 1993-03-22 1993-03-22 국균, 세균 및 효모를 이용한 고추장의 제조방법

Publications (2)

Publication Number Publication Date
KR940020941A true KR940020941A (ko) 1994-10-17
KR950012615B1 KR950012615B1 (ko) 1995-10-19

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KR1019930004434A KR950012615B1 (ko) 1993-03-22 1993-03-22 국균, 세균 및 효모를 이용한 고추장의 제조방법

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113736596A (zh) * 2021-09-16 2021-12-03 江苏洋河酒厂股份有限公司 一种绵柔型功能生物曲的制作工艺

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100930291B1 (ko) * 2007-11-07 2009-12-09 건국대학교 산학협력단 켑사이신을 분해하는 능력을 가지고 있는 신규한 바실러스균주

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113736596A (zh) * 2021-09-16 2021-12-03 江苏洋河酒厂股份有限公司 一种绵柔型功能生物曲的制作工艺

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