KR100869407B1 - 제조공정이 단축된 저염성 기능성 된장의 제조방법 - Google Patents
제조공정이 단축된 저염성 기능성 된장의 제조방법 Download PDFInfo
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- KR100869407B1 KR100869407B1 KR1020080020201A KR20080020201A KR100869407B1 KR 100869407 B1 KR100869407 B1 KR 100869407B1 KR 1020080020201 A KR1020080020201 A KR 1020080020201A KR 20080020201 A KR20080020201 A KR 20080020201A KR 100869407 B1 KR100869407 B1 KR 100869407B1
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- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 18
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 1
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- 239000004472 Lysine Substances 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 239000003610 charcoal Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
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- 210000000936 intestine Anatomy 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
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- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
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Images
Classifications
-
- 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
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seasonings (AREA)
Abstract
Description
비교예 1 | 비교예 2 | 비교예 3 | 비교예 4 | |
유산균 수(1 g당) | 9,600 | 15,000 | 68,000 | 360,000 |
바실러스세레우스유해균(1 g당) | 0 | 0 | 0 | 0 |
비교예 1 | 비교예 2 | 비교예 3 | 비교예 4 | |
메주냄새 | 2.33 | 1.93 | 3.27 | 1.8 |
짠 맛 | 7.53 | 5.73 | 3.60 | 2.8 |
만난 맛 | 3.87 | 4.33 | 4.80 | 6.7 |
Claims (4)
- ⅰ) 통상적인 방법으로 띄운 메주를 제조하는 단계;ⅱ) 상기 메주를 건조된 상태에서 분쇄한 뒤, 정수된 물을 붓고 20-25℃에서 40~60시간 동안 발효를 시키는 단계; 및ⅲ) 상기 발효 완료된 메주에 소금, 청주 및 고추씨가루로 간을 하고 5~8일 동안 숙성시킨 후 0~3℃의 저온에서 보관하는 단계를 포함하는 제조공정이 단축된 저염성 기능성 된장의 제조방법.
- 제 1항에 있어서, 상기 제조방법은 ⅲ) 단계에서 띄운 메주 100 중량부에 대하여, 소금 10~20 중량부, 청주 2~10 중량부 및 고추씨가루 2~10 중량부인 것을 특징으로 하는 것을 특징으로 저염성 기능성 된장의 제조방법.
- 제 1항에 있어서, 상기 ⅲ) 단계에 소금, 청주 및 고추씨가루 이외에 추가적으로 표고가루, 멸치가루 및 고춧가루로 간을 하는 것을 특징으로 하는 저염성 기능성 된장의 제조방법.
- 제 3항에 있어서, 상기 제조방법은 ⅲ) 단계에서 띄운 메주 100 중량부에 대하여, 소금 10~20 중량부, 청주 2~10 중량부, 고추씨가루 2~10 중량부, 표고가루 1~3 중량부, 멸치가루 2~4 중량부 및 고춧가루 2~4 중량부인 것을 특징으로 하는 것을 특징으로 저염성 기능성 된장의 제조방법.
Priority Applications (1)
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KR1020080020201A KR100869407B1 (ko) | 2008-03-04 | 2008-03-04 | 제조공정이 단축된 저염성 기능성 된장의 제조방법 |
Applications Claiming Priority (1)
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KR1020080020201A KR100869407B1 (ko) | 2008-03-04 | 2008-03-04 | 제조공정이 단축된 저염성 기능성 된장의 제조방법 |
Publications (1)
Publication Number | Publication Date |
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KR100869407B1 true KR100869407B1 (ko) | 2008-11-21 |
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KR1020080020201A KR100869407B1 (ko) | 2008-03-04 | 2008-03-04 | 제조공정이 단축된 저염성 기능성 된장의 제조방법 |
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KR (1) | KR100869407B1 (ko) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101796299B1 (ko) * | 2016-02-27 | 2017-11-10 | 백석문화대학교 산학협력단 | 발효된장을 이용한 천연조미료 및 그 제조방법 |
KR20180092531A (ko) * | 2017-02-09 | 2018-08-20 | 백석문화대학교 산학협력단 | 이취가 저감되고 감칠맛이 향샹된 발효 간장 및 그 제조방법 |
KR20210040520A (ko) | 2019-10-04 | 2021-04-14 | 카네기경영연구원(주) | 저염보리된장의 제조방법 및 그 제조방법에 의해 제조된 저염보리된장 |
KR20220033715A (ko) | 2020-09-10 | 2022-03-17 | 이선미 | 클로렐라를 이용한 된장 제조방법 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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KR19990078932A (ko) * | 1999-08-21 | 1999-11-05 | 김재환 | 상황 함유 장류 |
KR20000041532A (ko) * | 1998-12-23 | 2000-07-15 | 임문부 | 개량 영지, 호박 된장 제조방법 |
KR20010111474A (ko) * | 2001-11-27 | 2001-12-19 | 박종호 | 뽕나무와 죽엽을 주로 한 된장 및 간장의 제조방법 |
KR20050049603A (ko) * | 2003-11-21 | 2005-05-27 | 박규식 | 쌈밥용 저염도 된장의 제조방법 |
-
2008
- 2008-03-04 KR KR1020080020201A patent/KR100869407B1/ko active IP Right Grant
Patent Citations (4)
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KR20000041532A (ko) * | 1998-12-23 | 2000-07-15 | 임문부 | 개량 영지, 호박 된장 제조방법 |
KR19990078932A (ko) * | 1999-08-21 | 1999-11-05 | 김재환 | 상황 함유 장류 |
KR20010111474A (ko) * | 2001-11-27 | 2001-12-19 | 박종호 | 뽕나무와 죽엽을 주로 한 된장 및 간장의 제조방법 |
KR20050049603A (ko) * | 2003-11-21 | 2005-05-27 | 박규식 | 쌈밥용 저염도 된장의 제조방법 |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101796299B1 (ko) * | 2016-02-27 | 2017-11-10 | 백석문화대학교 산학협력단 | 발효된장을 이용한 천연조미료 및 그 제조방법 |
KR20180092531A (ko) * | 2017-02-09 | 2018-08-20 | 백석문화대학교 산학협력단 | 이취가 저감되고 감칠맛이 향샹된 발효 간장 및 그 제조방법 |
KR102376252B1 (ko) * | 2017-02-09 | 2022-03-17 | 백석문화대학교 산학협력단 | 이취가 저감되고 감칠맛이 향샹된 발효 간장 및 그 제조방법 |
KR20210040520A (ko) | 2019-10-04 | 2021-04-14 | 카네기경영연구원(주) | 저염보리된장의 제조방법 및 그 제조방법에 의해 제조된 저염보리된장 |
KR20220033715A (ko) | 2020-09-10 | 2022-03-17 | 이선미 | 클로렐라를 이용한 된장 제조방법 |
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