KR950028644A - Ganoderma lucidum miso and its manufacturing method - Google Patents

Ganoderma lucidum miso and its manufacturing method Download PDF

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Publication number
KR950028644A
KR950028644A KR1019940008365A KR19940008365A KR950028644A KR 950028644 A KR950028644 A KR 950028644A KR 1019940008365 A KR1019940008365 A KR 1019940008365A KR 19940008365 A KR19940008365 A KR 19940008365A KR 950028644 A KR950028644 A KR 950028644A
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South Korea
Prior art keywords
weight
ganoderma lucidum
water
miso
manufacturing
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KR1019940008365A
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Korean (ko)
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유영선
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유영선
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Priority to KR1019940008365A priority Critical patent/KR950028644A/en
Publication of KR950028644A publication Critical patent/KR950028644A/en

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  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

본 발명은 영지된장과 그 제조방법을 제공함에 있다. 4.5∼12중량%의 전분질원료를 40∼50중량%의 물에 넣고 가열시킨 후 30∼40도로 식히고, 여기에 35∼45중량%의 메주분과 적정비율로 혼합하여된 0.5∼2중량%의 감초분과 영지분말혼합물과 그리고 일정량의정제염을 넣고, 이를 잘 교반하여 7∼20일동안 숙성시키는 것이다. 이에 의해 풍미성과 영양이 풍부하고, 신체기능을 촉진시키는 건강조미료를 얻게 되는 것이다.The present invention is to provide a ganoderma lucidum miso and a method of manufacturing the same. 0.5 to 2% by weight licorice mixed with 4.5 to 12% by weight of starch raw material in 40 to 50% by weight of water, heated to 30 to 40 ° C, and then mixed with 35 to 45% by weight of meju powder in an appropriate ratio. Add flour, ganoderma lucidum powder mixture and a certain amount of tablet salt, and stir well for 7-20 days to mature. As a result, a healthy seasoning rich in flavor and nutrition and promoting physical function will be obtained.

Description

영지된장과 그 제조방법Ganoderma lucidum miso and its manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (3)

4.5∼12중량%의 소맥분; 35∼45중량%의 메주분; 0.5∼2중량%의 감초분과 버섯분의 혼합물; 10∼12중량%의 정제염; 및 40∼50중량%의 수분을 포함하는 영지된장.4.5 to 12% wheat flour; Meju powder of 35 to 45% by weight; 0.5-2% by weight of a mixture of licorice and mushroom flour; 10-12% by weight of purified salt; And 40-50% by weight of water. 물 40∼50중량%에 소맥분 45∼12중량%를 혼합하는 단계; 물에 혼합된 소맥분을 100℃에서 3∼7분동안 끓인후 30∼40℃로 식히는 단계; 상기 물과 소맥분의 혼합물에 35∼45중량%의 메주분과, 0.5∼2중량%의 감초분과 영지버섯분의 혼합물과, 10∼20중량%의 정제염을 첨가하여 교반하는 단계; 및 이 교반한 혼합물을 숙성하는 단계를 포함하는 영지된장의 제조방법.Mixing 45 to 12 wt% of wheat flour with 40 to 50 wt% of water; Boil the wheat flour mixed with water at 100 ° C. for 3 to 7 minutes and then cool to 30-40 ° C .; Adding 35-45% by weight of meju powder, 0.5-2% by weight of licorice powder and Ganoderma lucidum powder, and 10-20% by weight of refined salt to the mixture of water and wheat flour; And aging of the stirred mixture. 제2항에 있어서, 알코올을 혼합하는 단계를 더 포함하는 영지된장의 제조방법.The method of claim 2, further comprising mixing alcohol. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940008365A 1994-04-20 1994-04-20 Ganoderma lucidum miso and its manufacturing method KR950028644A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940008365A KR950028644A (en) 1994-04-20 1994-04-20 Ganoderma lucidum miso and its manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940008365A KR950028644A (en) 1994-04-20 1994-04-20 Ganoderma lucidum miso and its manufacturing method

Publications (1)

Publication Number Publication Date
KR950028644A true KR950028644A (en) 1995-11-22

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KR1019940008365A KR950028644A (en) 1994-04-20 1994-04-20 Ganoderma lucidum miso and its manufacturing method

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010017055A (en) * 1999-08-06 2001-03-05 심규광 Various bean paste including cordyceps sp., paecilomyceps sp., phytocordyceps sp., and paecilomyces sp. et al.
KR20030072492A (en) * 2002-03-04 2003-09-15 권기영 Fermented soybeans made of sanghwang mushroom extract
KR100475543B1 (en) * 2001-08-08 2005-03-10 김봉기 Method for manufacturing hot pepper paste
KR100485885B1 (en) * 2002-01-02 2005-04-29 현영진 The bean-past soup made with oak mushroom and of the manufacturing method

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010017055A (en) * 1999-08-06 2001-03-05 심규광 Various bean paste including cordyceps sp., paecilomyceps sp., phytocordyceps sp., and paecilomyces sp. et al.
KR100475543B1 (en) * 2001-08-08 2005-03-10 김봉기 Method for manufacturing hot pepper paste
KR100485885B1 (en) * 2002-01-02 2005-04-29 현영진 The bean-past soup made with oak mushroom and of the manufacturing method
KR20030072492A (en) * 2002-03-04 2003-09-15 권기영 Fermented soybeans made of sanghwang mushroom extract

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