KR101119883B1 - Manufacturing Method of Conventional Soybean Paste Using Leaf, Stem and Root Bark of Mulberry Tree - Google Patents
Manufacturing Method of Conventional Soybean Paste Using Leaf, Stem and Root Bark of Mulberry Tree Download PDFInfo
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- KR101119883B1 KR101119883B1 KR1020090124585A KR20090124585A KR101119883B1 KR 101119883 B1 KR101119883 B1 KR 101119883B1 KR 1020090124585 A KR1020090124585 A KR 1020090124585A KR 20090124585 A KR20090124585 A KR 20090124585A KR 101119883 B1 KR101119883 B1 KR 101119883B1
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- mulberry
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- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 109
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 42
- 244000068988 Glycine max Species 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title abstract description 10
- 239000000284 extract Substances 0.000 claims abstract description 49
- 244000294411 Mirabilis expansa Species 0.000 claims abstract description 46
- 235000015429 Mirabilis expansa Nutrition 0.000 claims abstract description 46
- 235000013536 miso Nutrition 0.000 claims abstract description 46
- 239000012141 concentrate Substances 0.000 claims abstract description 43
- 239000000843 powder Substances 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 20
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- XFFOMNJIDRDDLQ-UHFFFAOYSA-N morusin Chemical compound O1C2=C3C=CC(C)(C)OC3=CC(O)=C2C(=O)C(CC=C(C)C)=C1C1=CC=C(O)C=C1O XFFOMNJIDRDDLQ-UHFFFAOYSA-N 0.000 description 4
- WUBUWBUVAKMGCO-UHFFFAOYSA-N morusin Natural products CC(=CCC1=C(Cc2c3C=CC(C)(C)Oc3cc(O)c2C1=O)c4ccc(O)cc4O)C WUBUWBUVAKMGCO-UHFFFAOYSA-N 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
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- 238000000227 grinding Methods 0.000 description 3
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- HDHRTQZSBFUBMJ-UHFFFAOYSA-N Artonin E Natural products O1C2=C3C=CC(C)(C)OC3=CC(O)=C2C(=O)C(CC=C(C)C)=C1C1=CC(O)=C(O)C=C1O HDHRTQZSBFUBMJ-UHFFFAOYSA-N 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 2
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- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
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- 241000220317 Rosa Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
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- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
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- 210000004185 liver Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- -1 mulberine Chemical compound 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
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- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
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- 239000013535 sea water Substances 0.000 description 1
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- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000000551 statistical hypothesis test Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009385 viral infection Effects 0.000 description 1
Classifications
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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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
-
- 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
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 뽕잎, 뽕나무 줄기 및 뽕나무 뿌리 껍질을 이용한 재래식 된장의 제조 방법을 개시한다. 구체적으로 본 발명은 (a) 뽕잎, 뽕나무 줄기 및 뽕나무 뿌리 껍질 혼합물의 분쇄물을 그 분쇄물 중량 기준 10배 중량의 물에 침지시켜 60℃~65℃의 온도로 12시간 추출하여 추출액을 제조하고 그 추출액을 20% 내지 35%로 농축시킨 농축액을 제조하는 단계, (b) 상기 농축액에 콩을 침지시켜 콩을 불린 후 그 불린 콩을 상기 농축액에 넣고 증숙하는 단계, (c) 그 증숙된 콩에 증숙된 콩 100 중량부 대비 0.03 중량부 이상 0.15 중량부 이하로 뽕잎 분말을 첨가하고 마쇄하여 일정 모양으로 성형하고 그 성형한 메주를 자연 상태에서 발효시키는 단계, (d) 그 발효된 메주를 표면 세척하고 쪼개어 건조시키는 단계, 및 (e) 상기 단계 (a)의 뽕잎, 뽕나무 줄기 및 상백피 혼합물의 추출액을 50% 이상으로 농축시킨 농축액에 소금을 첨가하고 소금이 첨가된 농축액에 상기 건조된 메주를 넣고 숙성시키는 단계를 포함하여 구성되는 뽕잎, 뽕나무 줄기 및 뽕나무 뿌리 껍질을 이용한 재래식 된장의 제조 방법을 개시한다.The present invention discloses a method of preparing conventional miso using mulberry leaves, mulberry stem and mulberry root bark. Specifically, the present invention (a) mulberry leaf, mulberry stem and mulberry root bark mixture immersed in a water of 10 times the weight based on the weight of the crushed powder by extracting 12 hours at a temperature of 60 ℃ ~ 65 ℃ to prepare an extract Preparing a concentrate having the extract concentrated to 20% to 35%, (b) immersing the beans in the concentrate, soaking the beans, and putting the soaked beans into the concentrate and steaming, (c) the steamed beans. Adding mulberry leaf powder in an amount of 0.03 parts by weight or more and 0.15 parts by weight or less with respect to 100 parts by weight of steamed soybean, and shaping it into a predetermined shape and fermenting the shaped meju in a natural state, (d) surface of the fermented meju Washing and splitting to dry, and (e) adding salt to a concentrate obtained by concentrating an extract of the mulberry leaf, mulberry stem and lettuce extract of step (a) to 50% or more, and drying the salt to a concentrate to which salt is added. Using mulberry leaves, stems, and mulberry mulberry root bark which comprises the step of aging the insert Meju discloses a method of manufacturing a conventional paste.
뽕잎, 뽕나무, 줄기, 뿌리, 껍질, 재래식, 된장 Mulberry, Mulberry, Stem, Root, Peel
Description
본 발명은 뽕잎, 뽕나무 줄기 및 뽕나무 뿌리 껍질을 이용한 재래식 된장의 제조방법에 관한 것이다.The present invention relates to a method for producing conventional miso using mulberry leaves, mulberry stem and mulberry root bark.
된장의 제조방법은 재래식 방법과 개량식 방법으로 대별될 수 있다. The method of making doenjang can be roughly divided into conventional and improved methods.
재래식 방법은 지역에 따라 약간의 차이가 있으나 콩을 주원료로 하고 자연상태에서 미생물이 착생?번식하도록 한 방법인데, 먼저 대두를 증숙하고 마쇄하여 목침형, 구형 등 일정한 모양으로 성형한 메주를 2~3일간 건조시켜 볏짚으로 엮어 약 1~2 개월 정도 자연 발효시킨 후 메주를 세척하고 식염수에 2~6개월 담가 숙성시켜 제조하는 방법이다. Conventional methods vary slightly depending on the region, but beans are the main ingredients and microorganisms grow and reproduce in nature. First, steamed and ground soybeans are formed into regular shapes such as needles and spheres. After drying for 3 days, weave with rice straw and ferment for about 1 ~ 2 months, then wash the meju and soak for 2 ~ 6 months in saline.
개량식 방법은 된장의 대량 생산을 위한 것으로 국균(Aspergillus oryzae) 및/또는 고초균(Bacillus subtilis)을 쌀, 밀, 보리 등 전분질 원료에 접종하여 제 국한 것을 증자한 대두 및 식염과 혼합하여 숙성시켜 제조하는 방법이다.The improved method is for mass production of doenjang ( Aspergillus) oryzae ) and / or Bacillus subtilis ) is inoculated in starch raw materials such as rice, wheat and barley, and then matured by mixing them with soybean and salt.
한편 뽕나무는 장미목 뽕나무과의 식물(Morus alba)로서 그 잎이나, 뿌리 등은 예로부터 여러 약리활성이 있다고 알려져 왔다.On the other hand, the mulberry is a rose tree mulberry plant ( Morus alba ), its leaves, roots, etc. have been known to have various pharmacological activities since ancient times.
동의보감에 "뽕잎은 따뜻하고 독이 없으며, 각기(脚氣)와 수종(水腫)을 없애주고 대?소장을 이롭게 하며 하기(下氣)하고 풍통(風痛)을 없앤다"고 기록되고 있고, 중국 의서에는 "풍을 쫓아주고 폐의 열을 없애준다. 감기로 오는 열과 두통, 기침을 치료해 주고 가래를 없애준다. 눈과 간을 깨끗하게 해주고 음허(陰虛)와 풍열로 생긴 눈병을 치료해 주고 눈의 충혈, 건조, 통증 등을 치료해 준다"고 기록되어 있다. 그리고 최근의 연구 결과에 따르면, 혈당 상승 억제 효과, 비만 억제 효과, AIDS 바이러스 감염 억제 효과, 항암 효과 등을 가지는 1-DNJ(1-dcoxynojirimycin)와 그것의 유도체, 변비 개선 효과, 중금속 해독 효과, 부종 개선 효과, 지질 대사 개선 효과 등을 가지는 식이섬유, 신경 전달 작용, 혈압 강하 작용 등을 가지는 가바(GABA) 등이 함유되어 있고, 소염 작용, 이뇨 작용 등을 가지는 멀베린(Mulberrin)을 비롯하여 기타 루틴(Rutine), 퀘세틴(Quercetin) 등의 플라보노이드 등이 함유되어 있는 것으로 알려져 있다.It is written that the mulberry leaves are warm and nonpoisonous, eliminating each species and water species, benefiting large and small intestines, and eliminating wind pain. It repels the wind, removes the heat of the lungs, heals the fever, headache, and cough coming from the cold, removes phlegm, cleans the eyes and liver, treats eye diseases caused by yin and wind, and redness and dryness of the eyes. , Pain and heal. " According to recent research results, 1-DNJ (1-dcoxynojirimycin) and its derivatives, constipation improvement, heavy metal detoxification effect, edema, which have anti-hyperglycemic effect, anti-obesity effect, AIDS virus infection and anti-cancer effect It contains dietary fiber, which has an effect of improving lipid metabolism, GABA, which has a neurotransmitting effect, blood pressure lowering effect, and the like, and includes muberin and other routines having anti-inflammatory and diuretic effects. It is known that flavonoids such as Rutin and Quecetin are contained.
뽕나무 뿌리의 경우 그 껍질(이하 "상백피")이 동의보감에 "폐기가 숨이 차는 천만(喘滿)과 수기부종(水氣浮腫)을 다스리고 폐의 수기를 없애주며 수도(水道)를 이롭게 하며 해수와 침에 섞여나오는 피를 다스린다"고 기록되어 있으며, 최근의 연구 결과에 따르면 혈당을 떨어뜨리는 모란에이(moran A), 혈압을 떨어뜨리는 멀벨르후란에프.지(mulberrfuran F.G), 항염효과가 있는 움베리페론(umbeliferone) 등이 함유되어 있고, 또한 모루신(morusin), 멀베린, 멀베로크로먼(mulberrochromene) 등 여러 생리활성 물질이 함유되어 있는 것으로 알려져 있다. In the case of the mulberry roots, the bark (hereinafter called "Sangbaekpi") is in agreement with the "Bulge breathing 10 million (수) and dysentery edema (水 氣 浮腫), to remove the lungs of the lungs, benefit the capital (水道) and sea water And the blood that is mixed with saliva. "Recent studies show that moran A lowers blood sugar, Mulberfuran FG lowers blood pressure, and its anti-inflammatory effect. Umberiferon (umbeliferone) is contained, and it is also known to contain various bioactive substances such as morusin (morusin), mulberine, mulberrochromene (mulberrochromene).
본 발명은 여러 약리활성을 가지는 이러한 뽕잎, 상백피 등을 이용한 재래식 된장의 제조 방법을 개시한다.The present invention discloses a method of preparing conventional doenjang using such mulberry leaves, baekbaekpi and the like having various pharmacological activities.
본 발명의 목적은 이를 이용하지 않은 일반 된장에 비하여 기호도가 떨어지지 않거나 높으면서도 상기 뽕잎, 상백피 등이 가지는 기능성이 부가된 재래식 된장의 제조 방법을 제공하는 데 있다.An object of the present invention is to provide a method of preparing a conventional doenjang added to the functionality of the mulberry leaves, baekbaekpi and the like, even if the preference does not fall or high compared to the general doenjang not used.
본 발명의 다른 목적은 이하에서 제시될 것이다. Other objects of the present invention will be presented below.
뽕잎 분말이 된장의 제조에 첨가될 경우에, 그 첨가량이 많으면 일반 된장(뽕잎 분말이 첨가되지 아니한 된장)에 비하여 된장의 기호도가 낮아진다. 기호도가 낮아지기 때문에 뽕잎은 전술한 여러 약리활성을 가지지만 이를 첨가하여 된장을 제조하는 것이 어렵다. When the mulberry leaf powder is added to the production of miso, the amount of the added amount is lower than the general miso (Miso without mulberry leaf powder added), the taste of miso. Mulberry leaves have a variety of pharmacological activity described above because the preference is low, it is difficult to prepare doenjang by adding them.
따라서 본 발명자들은 뽕잎 분말이 첨가되면서도 된장의 기호도가 낮아지지 않는 뽕잎 분말의 첨가량을 찾고자 하였으며, 그 결과 아래의 실험예에서 확인할 수 있듯이 뽕잎 분말의 첨가량이 증숙된 콩 100 중량부 대비 0.2 중량부 넘어서지 않을 경우 된장의 기호도에 특별한 영향이 없음을 확인하였다. 뽕잎 분말이 0.2 중량부로 첨가되면 맛이 일반 된장에 비하여 떨어지기 시작하며 특히 색상이 어두워지기 시작한다(즉 옅은 검은색을 띠기 시작한다). Therefore, the present inventors tried to find the addition amount of the mulberry leaf powder does not lower the degree of soybean paste even when the mulberry leaf powder is added, as a result can be confirmed in the experimental example below the amount of mulberry leaf powder added 0.2 parts by weight compared to 100 parts by weight steamed beans If not, it was confirmed that there is no particular effect on the acceptability of doenjang. When 0.2 parts by weight of the mulberry leaf powder is added, the taste begins to drop compared to the general doenjang, and in particular, the color starts to darken (ie, begins to be pale black).
이처럼 뽕잎 분말은 증숙된 콩 100 중량부 대비 0.2 중량부 미만으로 첨가되는 것이 바람직하지만, 이럴 경우 뽕잎 분말의 첨가량이 너무 낮아 뽕잎 분말이 첨 가된 된장이 뽕잎이 가지는 여러 기능성을 가졌다고 보기 어렵다.The mulberry leaf powder is preferably added in less than 0.2 parts by weight compared to 100 parts by weight of steamed soybeans, but in this case, the addition amount of the mulberry leaf powder is so low that it is difficult to say that the miso mulberry leaves added with mulberry leaf powder has a number of functionalities.
따라서 본 발명자들은 된장의 기능성을 추가?보강하고자 뽕잎, 뽕나무 줄기 및 상백피의 혼합물의 열수 추출액을 된장의 제조에 사용하여 콩의 불림 시와 콩의 증숙 시에 사용하였는데, 아래의 관능평가 결과로서 제시되어 있지 않지만 이럴 경우 기호도는 낮아지지 않는 것을 확인할 수 있었다.Therefore, the present inventors used hot water extract of a mixture of mulberry leaves, mulberry stems, and baekbaekpi to make soybean paste during steaming and soybean steaming. Although this is not the case, the degree of preference did not decrease.
본 발명자들은 나아가 상기 추출액을 농축시켜 사용하였는데, 농축 정도에 따라서 된장 특유의 향(역한 향)이 순화되고 결과적으로 기호도가 향상되는 것을 확인할 수 있었다. 특히 35%(농축 후의 부피/농축 전의 부피 X 100; 이하 같음) 이하로 농축되면서부터는 된장 특유의 향을 순화시키는 효과가 뚜렷하였다. 그러나 15%의 농축액을 사용할 경우에는 된장 특유의 향은 순화되지만 뽕잎 분말이 0.2 중량부로 첨가될 때보다, 색상이 더 어두워지는 단점이 있었으며 또한 맛도 일반 된장에 비하여 떨어지는 단점이 있었다.The present inventors further concentrated and used the extract, and according to the concentration, it was confirmed that the flavor (reverse flavor) peculiar to soybean paste is purified, and the palatability is improved as a result. In particular, since the concentration was less than 35% (volume after condensation / volume before condensation; equal to or less), the effect of purifying the fragrance peculiar to miso was obvious. However, when the 15% concentrate is used, the unique flavor of the doenjang is refined, but the color is darker than when the mulberry leaf powder is added in an amount of 0.2 parts by weight.
본 발명은 이러한 다양한 관능평가 결과에 기초하여 완성된 것으로, 본 발명의 재래식 된장의 제조 방법은 뽕잎 분말을 증숙된 콩 100 중량부 기준 0.2 중량부 미만 특히 0.15 중량부 이하로 첨가하여 사용하면서, 더불어 콩의 불림 시에 그리고 콩의 증숙 시에 뽕잎, 뽕나무 줄기 및 상백피의 혼합물의 열수 추출액을 20% 내지 35%로 농축하여 사용함을 특징으로 한다.The present invention has been completed based on the results of various sensory evaluations, and the conventional method of preparing doenjang of the present invention adds mulberry leaf powder to less than 0.2 parts by weight, in particular 0.15 parts by weight or less, based on 100 parts by weight of steamed beans, During soaking of soybeans and steaming of soybeans, the hot water extract of the mixture of mulberry leaves, mulberry stems and lettuce is concentrated and used at 20% to 35%.
그럴 경우 기호도는 일반 된장에 비하여 향상되면서도(특히 된장 특유의 향이 순화됨) 뽕잎, 상백피 등이 가지는 기능성이 부가된 된장을 얻을 수 있다.In this case, the degree of preference is improved compared to the general miso (particularly, the unique flavor of the miso is purified), and the miso added with the functionality of mulberry leaves, baekbaekpi, etc. can be obtained.
본 발명의 재래식 된장의 제조 방법은 (a) 뽕잎, 뽕나무 줄기 및 상백피 혼 합물의 분쇄물을 그 분쇄물 중량 기준 10배 중량의 물에 침지시켜 60℃~65℃의 온도로 12시간 추출하여 추출액을 제조하고 그 추출액을 20% 내지 35%로 농축시킨 농축액을 제조하는 단계, (b) 상기 농축액에 콩을 침지시켜 콩을 불린 후 그 불린 콩을 상기 농축액에 넣고 증숙하는 단계, (c) 그 증숙된 콩에 증숙된 콩 100 중량부 대비 0.03 중량부 이상 0.15 이하의 중량부로 뽕잎 분말을 첨가하고 마쇄하여 일정 모양으로 성형하고 그 성형한 메주를 자연 상태에서 발효시키는 단계, (d) 그 발효된 메주를 표면 세척하고 쪼개어 건조시키는 단계, 및 (e) 상기 단계 (a)의 뽕잎, 뽕나무 줄기 및 상백피 혼합물의 추출액을 50% 이상으로 농축시킨 농축액에 소금을 첨가하고 소금이 첨가된 농축액에 상기 건조된 메주를 넣고 숙성시키는 단계를 포함하여 구성된다. The conventional method of preparing soybean paste of the present invention is (a) extracts of mulberry leaves, mulberry stems and baekryepi mixture immersed in 10 times the weight of water based on the weight of the powder to extract 12 hours at a temperature of 60 ℃ ~ 65 ℃ extract Preparing a concentrate having the extract concentrated to 20% to 35%, (b) immersing the beans in the concentrate, soaking the beans, and putting the soaked beans into the concentrate, and steaming, (c) the Adding mulberry leaf powder to 0.03 parts by weight or more and 0.15 parts by weight to 100 parts by weight of steamed soybeans and grinding them to form a shape and fermenting the molded meju in a natural state, (d) the fermented Surface washing, splitting and drying the meju, and (e) adding the salt to the concentrate of which the extract of the mulberry leaf, mulberry stem and lettuce extract of step (a) was concentrated to 50% or more, and adding the salt to the salt added concentrate. It comprises a step of aging the dried meju and dried.
상기 단계 (a)에서, 뽕잎, 뽕나무 줄기 및 상백피 혼합물의 분쇄물을 60℃~65℃의 온도로 추출한 것은 저온의 열수를 이용함으로써 뽕잎, 상백피 등이 가지는 기능성 성분이 파괴되는 것을 방지하기 위함이다.In the step (a), the extract of the pulverized mulberry leaf, mulberry stem and baekbaekpi mixture at a temperature of 60 ℃ ~ 65 ℃ is to prevent the destruction of the functional components of the mulberry leaves, baekbaekpi, etc. by using low-temperature hot water .
또한 상기 단계 (b)에서, 농축액에 콩을 침지시켜 불리는 단계는 콩의 함수율이 포화될 때까지 이루어지는 것이 바람직하다. 이는 본 발명자의 경험에 의할 때 콩에 콩 중량 기준 3배 중량의 물을 가하고 12시간 이상 침지시킴에 의해 이루어질 수 있다. Also in the step (b), the step called by immersing the beans in the concentrate is preferably made until the water content of the beans is saturated. This can be done according to the experience of the inventors by soaking soybeans in water at three times the weight of the soybeans and soaking for at least 12 hours.
또한 상기 단계 (b)에서, 불린 콩을 증숙하는 단계는 다음 단계인 발효에 적합할 정도로 증숙되면 된다. 바람직한 증숙 시간은 4~5시간이다. 4시간 이하일 경우 증숙 정도가 낮아 미생물에 의하여 발효가 더디게 진행되며, 5시간 이상일 경우 는 발효의 정도가 높아 맛이 떨어질 수 있다. In addition, in step (b), the step of steaming the soybean may be steamed to a degree suitable for the next step of fermentation. Preferable steaming time is 4 to 5 hours. If the steaming time is less than 4 hours, the fermentation is slowed by the microorganism, and if it is more than 5 hours, the fermentation degree is high, and the taste may be degraded.
또한 상기 단계 (c)에서, 뽕잎 분말은 자연 상태에서 건조시킨 뽕잎을 분쇄하여 얻어진 것과 열풍건조기 등의 건조기에서 인위적으로 건조시키고 분쇄하여 얻어진 것 모두를 사용할 수 있다. 여기서 건조된 정도는 통상 뽕잎의 수분 함량이 20 중량%(뽕잎 중량을 기준으로 한 중량%임; 이하 같음) 이하인 경우를 의미하지만, 바람직하게는 15 중량% 이하인 경우를 의미한다. In addition, in the step (c), the mulberry leaf powder can be used both obtained by grinding the dried mulberry leaves in a natural state and those obtained by artificially drying and grinding in a dryer such as a hot air dryer. The degree of drying here means a case where the moisture content of the mulberry leaf is usually 20% by weight (based on the weight of the mulberry leaf; equal to or less) or less, but preferably 15% by weight or less.
또한 상기 단계 (c)에서, 일정한 모양이란 통상은 목침형 또는 원형을 의미하지만 기타 임의의 형상이어도 무방하다. 그것은 어디까지나 그 후 단계인 자연 발효에 적절한 형상이면 되기 때문이다.In addition, in the step (c), the constant shape usually means needle or circle, but may be any other shape. This is because it only needs to be a shape suitable for the later stage of natural fermentation.
또한 상기 단계 (c)에서, 자연 상태에서 발효시킨다는 것은 개량식 된장의 제조방법과는 달리 발효 미생물의 접종이 인위적인 조작 없이 자연적으로 이루어지는 것을 의미한다. 통상적으로 국균, 고초균 등 복합 균이 접종되어 발효가 진행될 것이다. In addition, in the step (c), the fermentation in the natural state means that the inoculation of fermentation microorganisms is naturally made without artificial manipulation, unlike the method of manufacturing improved doenjang. Typically, bacteria, Bacillus subtilis, such as complex bacteria will be inoculated and fermentation will proceed.
또한 상기 단계 (e)에서, 뽕잎, 뽕나무 줄기 및 상백피 혼합물의 추출액이 50% 이상으로 농축된 농축액을 사용한 이유는 아래의 관능평가 결과로서 제시되어 있지 않지만 50% 이하의 농축액을 사용할 경우는 그 전 단계의 콩의 불림 시와 콩의 증숙 시에 20% 내지 30%의 농축액을 사용하였기 때문에 농축된 정도가 높아 된장의 색상이 어두워지고 또한 간장의 맛이 일반 간장(뽕잎, 뽕나무 줄기 및 상백피 혼합물의 추출액을 사용하지 않고 물을 사용한 경우)의 맛과 달라지기 때문이다. 50% 이상의 농축액을 사용할 경우 된장의 색상이 변하지 않고, 또 간장의 맛이 일 반 간장의 맛과 차이가 없으면서도 추출액이 가지는 기능성 성분이 함유된 된장 및 간장을 얻을 수 있다. 여기서 100% 농축액은 농축되지 아니한 뽕잎, 뽕나무 줄기 및 상백피 혼합물의 추출액과 동일한 의미이다. In addition, in the above step (e), the reason why the concentrate of the extract of the mulberry leaf, mulberry stem and lettuce extract was concentrated to 50% or more is not presented as a result of sensory evaluation below, but when using the concentrate of 50% or less, Since 20% to 30% of the concentrate was used during soaking of soybeans and steaming soybeans, the color of the soybean was darkened and the taste of soy sauce was dark. This is because it is different from the taste of the case of using water without using the extract). When more than 50% of the concentrate is used, the color of miso does not change, and soy sauce and soy sauce containing functional ingredients of the extract can be obtained without the taste of soy sauce being different from the taste of normal soy sauce. Here 100% concentrate is the same meaning as the extract of the unconcentrated mulberry leaf, mulberry stem and lettuce extract.
또한 상기 단계 (e)에서, 상기 농축액에 소금의 첨가량은 일반 된장의 제조 방법과 동일하게 하면 된다. 통상 소금은 농축액 100 중량부 대비 5 내지 20 중량부 범위로 포함될 것이다.In addition, in the step (e), the amount of salt added to the concentrate may be the same as the production method of general miso. Typically, salt will be included in the range of 5 to 20 parts by weight relative to 100 parts by weight of the concentrate.
다른 측면에 있어서, 본 발명은 전술한 바의 재래식 된장의 제조 방법에 의하여 얻어진 된장에 관한 것이다.In another aspect, the present invention relates to a miso obtained by the method of producing conventional miso as described above.
본 발명의 된장은 기호도가 일반 된장 또는 간장에 비하여 뒤떨어지지 않거나 높으면서 뽕잎, 상백피 등이 가지는 여러 기능성을 가질 것으로 기대된다.The miso of the present invention is expected to have various functionalities of mulberry leaves, baekbaekpi, etc., even if the palatability is not inferior or higher than that of general miso or soy sauce.
본 발명은 다른 측면에 있어서, 전술한 바의 재래식 된장의 제조 방법을 이용한 간장의 제조 방법과 그 방법에 의하여 얻어진 간장에 관한 것이다. In another aspect, the present invention relates to a method for producing soy sauce using the conventional method for producing soybean paste and a soy sauce obtained by the method.
본 발명의 간장의 제조 방법은 전술한 바의 재래식 된장의 제조 방법과 동일한 방법으로 구성되며, 그 방법에 의하여 얻어진 간장의 경우도 상기 된장과 마찬가지로 뽕잎, 상백피 등이 가지는 여러 기능성을 가질 것으로 기대된다.The method of preparing soy sauce of the present invention is composed of the same method as the method of preparing conventional soybeans as described above, and the soy sauce obtained by the method is expected to have various functionalities that mulberry leaves, baekbaekpi, etc. have similarly to the soybean paste. .
전술한 바와 같이, 본 발명에 따르면 기호도가 일반 된장에 비하여 떨어지지 않거나 높으면서도 뽕잎, 상백피 등이 가지는 여러 기능성이 부가된 된장의 제조 방법을 제공할 수 있다. As described above, according to the present invention can provide a method for producing doenjang which has a variety of functionality added to mulberry leaves, baekbaekpi, etc., even if the degree of preference does not fall or high compared to the general doenjang.
이하 본 발명을 참고예, 실시예 및 실험예를 참조하여 설명한다. 그러나 본 발명의 범위가 이러한 참고예, 실시예 및 실험예에 한정되는 것은 아니다. Hereinafter, the present invention will be described with reference to reference examples, examples, and experimental examples. However, the scope of the present invention is not limited to these reference examples, examples and experimental examples.
<< 참고예Reference Example > > 뽕잎, 뽕나무 줄기 및 상백피 혼합물의 추출액의 제조 및 뽕잎 분말의 제조Preparation of Extract of Mulberry Leaf, Mulberry Stem and Morus Cortex Mixture and Preparation of Mulberry Leaf Powder
<참고예 1> 뽕잎, 뽕나무 줄기 및 상백피 혼합물의 추출액의 제조 REFERENCE EXAMPLE 1 Preparation of Extract of Mulberry Leaf, Mulberry Stem and Morus Cortex Mixture
뽕잎, 뽕나무 줄기 및 상백피의 동량의 혼합물의 분쇄물에 분쇄물 기준 10배 중량의 물을 넣고 60~65℃의 온도 범위에서 12시간 추출하여 추출액을 제조하였다. 다음은 여과시키고 25%로 감압농축시켜 농축된 추출액을 얻었다.10 times the weight of ground water was added to the pulverized mixture of the same amount of mulberry leaves, mulberry stem and baekbaekpi extract was extracted for 12 hours in a temperature range of 60 ~ 65 ℃. Next, filtered and concentrated under reduced pressure to 25% to obtain a concentrated extract.
<참고예 2> 뽕잎 분말의 제조 Reference Example 2 Preparation of Mulberry Leaf Powder
열풍건조기에서 수분 함량이 12%로 건조된 뽕잎을 분쇄하여 100 메쉬 이하의 뽕잎 분말을 얻었다.Mulberry leaf powder with a moisture content of 12% in a hot air dryer was pulverized to obtain a mulberry leaf powder of 100 mesh or less.
<< 실시예Example > > 된장 및 간장의 제조 Preparation of Miso and Soy Sauce
<실시예 1> 된장 및 간장의 제조예 1 Example 1 Preparation Example 1 of Miso and Soy Sauce
콩을 상기 <참고예 1>의 25% 농축 추출액에 12시간 침지시켜 건져내고 상기 <참고예 1>의 추출액에 넣어 2시간 동안 증숙시킨 다음, 증숙된 콩을 건져 증숙된 콩 100 중량부 기준 <참고예 2>의 뽕잎 분말을 0.15 중량부로 첨가하여 마쇄하였 다. 뽕잎 분말이 첨가된 마쇄된 콩을 목침형 형상으로 메주를 만들었다. 만든 메주는 볏짚으로 묶고 그늘에서 1개월 정도 건조하면서 발효시킨 다음 메주 표면을 세척하고 메주를 쪼개어 5시간 정도 햇빛에 건조시켰다. 이후 <참고예 1>의 추출액을 50%로 농축하여 그 농축액에 농축액 100 중량부 대비 10 중량부의 소금을 첨가하고 여기에 상기 건조시킨 메주를 넣고 숙성시켜 된장 및 간장을 제조하였다.The soybeans were immersed in the 25% concentrated extract of <Reference Example 1> for 12 hours, and then steamed for 2 hours in the extract of <Reference Example 1>, followed by steaming the soybeans based on 100 parts by weight of steamed beans. Mulberry leaf powder of Example 2 was added to 0.15 parts by weight and ground. Crushed beans to which mulberry leaf powder was added were made into meju in the shape of a needle. The meju was made with rice straw, dried in the shade for 1 month, fermented, washed, and then dried in the sun for 5 hours. Thereafter, the extract of <Reference Example 1> was concentrated to 50%, 10 parts by weight of salt was added to the concentrate, and 100 parts by weight of the concentrate was added thereto, and the dried meju was put therein to prepare soybean paste and soy sauce.
<실시예 2> 된장 및 간장의 제조예 2 Example 2 Preparation Example 2 of Miso and Soy Sauce
상기 <실시예 1>과 동일하게 된장 및 간장을 제조하되, 뽕잎 분말을 증숙된 콩 100 중량부 기준 0.20 중량부로 첨가하여 제조하였다.To prepare soybean paste and soy sauce in the same manner as in <Example 1>, was prepared by adding 0.20 parts by weight of mulberry leaf powder based on 100 parts by weight of steamed beans.
<실시예 3> 된장 및 간장의 제조예 3 Example 3 Preparation Example 3 of Miso and Soy Sauce
상기 <실시예 1>과 동일하게 된장 및 간장을 제조하되, 뽕잎 분말을 증숙된 콩 100 중량부 기준 0.10 중량부로 첨가하여 제조하였다.To prepare soybean and soy sauce in the same manner as in <Example 1>, was prepared by adding the mulberry leaf powder to 0.10 parts by weight based on 100 parts by weight of steamed beans.
<실시예 4> 된장 및 간장의 제조예 4 Example 4 Preparation Example 4 of Soybean Paste and Soy Sauce
상기 <실시예 1>과 동일하게 된장 및 간장을 제조하되, 뽕잎 분말을 증숙된 콩 100 중량부 기준 0.05 중량부로 첨가하여 제조하였다.To prepare soybean and soy sauce in the same manner as in <Example 1>, was prepared by adding the mulberry leaf powder to 0.05 parts by weight based on 100 parts by weight of steamed beans.
<실시예 5> 된장 및 간장의 제조예 5 Example 5 Preparation Example 5 of Miso and Soy Sauce
상기 <실시예 1>과 동일하게 된장 및 간장을 제조하되, 뽕잎 분말을 증숙된 콩 100 중량부 기준 0.03 중량부로 첨가하여 제조하였다.Preparation of soybean and soy sauce in the same manner as in <Example 1> was prepared by adding 0.03 parts by weight of mulberry leaf powder based on 100 parts by weight of steamed beans.
<실시예 6> 된장 및 간장의 제조예 6 Example 6 Preparation Example 6 of Miso and Soy Sauce
상기 <실시예 1>과 동일하게 된장 및 간장을 제조하되, <참고예 1>의 추출액을 30%로 농축시켜 그 농축액에 콩을 침지시킨 다음 증숙시켜 제조하였다. Doenjang and soy sauce was prepared in the same manner as in <Example 1>, but the extract of <Reference Example 1> was concentrated to 30% and soaked in the concentrate and then steamed.
<실시예 7> 된장 및 간장의 제조예 7 Example 7 Preparation Example 7 of Miso and Soy Sauce
상기 <실시예 1>과 동일하게 된장 및 간장을 제조하되, <참고예 1>의 추출액을 35%로 농축시켜 그 농축액에 콩을 침지시킨 다음 증숙시켜 제조하였다. Doenjang and soy sauce was prepared in the same manner as in <Example 1>, but the extract of <Reference Example 1> was concentrated to 35%, soaked in the concentrate and then steamed.
<실시예 8> 된장 및 간장의 제조예 8 <Example 8> Preparation of miso and soy sauce Example 8
상기 <실시예 1>과 동일하게 된장 및 간장을 제조하되, <참고예 1>의 추출액을 40%로 농축시켜 그 농축액에 콩을 침지시킨 다음 증숙시켜 제조하였다. Doenjang and soy sauce was prepared in the same manner as in <Example 1>, but the extract of <Reference Example 1> was concentrated to 40%, soaked in the concentrate and then steamed.
<실시예 9> 된장 및 간장의 제조예 9 <Example 9> Preparation of miso and soy sauce Example 9
상기 <실시예 1>과 동일하게 된장 및 간장을 제조하되, <참고예 1>의 추출액을 20%로 농축시켜 그 농축액에 콩을 침지시킨 다음 증숙시켜 제조하였다. Doenjang and soy sauce was prepared in the same manner as in <Example 1>, except that the extract of <Reference Example 1> was concentrated to 20%, soaked in the concentrate and then steamed.
<실시예 10> 된장 및 간장의 제조예 10 <Example 10> Preparation of miso and soy sauce Example 10
상기 <실시예 1>과 동일하게 된장 및 간장을 제조하되, <참고예 1>의 추출액을 15%로 농축시켜 그 농축액에 콩을 침지시킨 다음 증숙시켜 제조하였다. Doenjang and soy sauce was prepared in the same manner as in <Example 1>, but the extract of <Reference Example 1> was concentrated to 15%, soaked in the concentrate and then steamed.
<< 실험예Experimental Example > > 된장 및 간장의 관능 검사Sensory test of miso and soy sauce
<실험예 1> 된장에 대한 관능 검사 Experimental Example 1 Sensory Test on Miso
상기 각 실시예에서 얻어진 각 된장에 대하여 관능 평가를 하였다. 관능 평가는 맛, 색상 및 향에 대해 아래의 기준으로 평가하도록 하였다. 평가는 성인 20명을 대상으로 이루어졌다. Sensory evaluation was performed about each miso obtained in each said Example. Sensory evaluation was to evaluate the taste, color and aroma based on the following criteria. The evaluation was conducted on 20 adults.
<점수 기준><Score-based>
5점: 매우 우수하다. 4점: 우수하다.5 points | pieces: Very excellent. 4 points | piece: Excellent.
3점: 보통이다. 2점: 나쁘다.3 points: Normal. 2 points | pieces: Bad.
1점: 매우 나쁘다.1 point: Very bad.
비교예는 <참고예 1>의 추출액 대신에 물을 사용하고, 뽕잎 분말을 첨가하지 아니한 된장을 사용하였다.In Comparative Example, water was used instead of the extract of Reference Example 1, and miso without mulberry leaf powder was used.
결과는 3회 실험에 대한 평균치와 표준편차로 나타내었고실험군 간의 통계적 유의성 검증은 다중범위검정(Duncan's multiple range test)으로 신뢰 수준 5% 수준에서 시행하였다. * p <0.05
The results were expressed as mean and standard deviation for the three experiments, and the statistical significance test was performed at the 5% confidence level by the Duncan's multiple range test.
상기 [표 1]을 참조하여 보면, 상기 <실시예 1 내지 9>의 된장은 비교예의 된장과 비교하여 비슷한 맛을 지니는 것으로 나타났다. 다만 <실시예 10>의 경우는 <참고예 1>의 15% 농축액을 사용하고 <참고예 2>의 뽕잎 분말이 0.15 중량부로 첨가된 경우인데, <참고예 1>의 추출액의 농축 정도가 높아지면서 맛이 비교예에 비하여 현저히 떨어졌다. 그리고 <참고예 1>의 25% 농축 추출액을 사용하고 <참고예 2>의 뽕잎 분말이 0.20 중량부로 첨가된 <실시예 2>의 된장의 경우도 맛에 있어서 비교예와 비교하여 약간 낮아졌다. 이러한 결과는 <참고예 1>의 추출액이 농축된 정도가 높다든지 뽕잎 분말의 첨가량이 많을 경우 된장 본래의 맛이 변형될 수 있음을 보여준다.Referring to [Table 1], the miso of <Examples 1 to 9> was found to have a similar taste compared to the miso of the comparative example. However, in Example 10, the 15% concentrate of <Reference Example 1> was used and the mulberry leaf powder of <Reference Example 2 was added at 0.15 parts by weight, and the concentration of the extract of <Reference Example 1> was high. The taste dropped significantly compared to the comparative example. In addition, the case of Doenjang of <Example 2> in which the 25% concentrated extract of <Reference Example 1> was used and the mulberry leaf powder of <Reference Example 2 was added at 0.20 parts by weight, was slightly lower than that of the comparative example in taste. These results show that the original taste of doenjang may be modified when the concentration of the extract of <Reference Example 1> is high or when the amount of mulberry leaf powder is added.
색상에 있어서는 <실시예 2> 및 <실시예 10>의 된장을 제외하고 비교예의 된장과 비슷한 색상을 보였는데, 실제 <참고예 1>의 추출액이 농축된 정도가 높다든지(15% 농축액을 사용한 <실시예 10>의 경우) <참고예 2>의 뽕잎 분말의 첨가량이 많을 경우(<실시예 2>의 뽕잎 분말이 0.2 중량부로 첨가된 경우) 된장의 색상이 어두웠다.The color was similar to that of Comparative Example, except for the miso of <Example 2> and <Example 10>. Actually, the concentration of the extract of <Reference Example 1> was high (15% concentrated solution). In the case of <Example 10> When the addition amount of the mulberry leaf powder of <Reference Example 2> was large (when the mulberry leaf powder of <Example 2> was added at 0.2 parts by weight), the color of the miso was dark.
향에 있어서는 40%로 농축된 <참고예 1>의 추출액을 사용할 경우 즉 <실시예 8>의 된장의 경우 향을 순화시키는 정도가 매우 낮아졌다. 이는 농축된 정도가 낮아 된장의 향을 순화시키지 못하는 것으로 판단된다. 나머지 모든 실시예의 된장은 <참고예 1>의 추출액을 사용함으로써 향에 있어서 비교예의 된장보다 모두 우수한 것으로 나타났다.In terms of aroma, when the extract of <Reference Example 1> concentrated to 40% was used, that is, in the case of miso of <Example 8>, the degree of purifying the aroma was very low. This is due to the low concentration of the doenjang do not purify the flavor. The soybean paste of all the other examples was found to be superior to the soybean paste of the comparative example by using the extract of <Reference Example 1>.
위 결과들을 종합하면 맛과 색상에 있어서는 비교예의 된장과 비슷하면서 향에 있어서는 비교예의 된장과 우수한 향을 지니는 것은 <실시예 1>의 된장, <실시예 3 내지 7>의 된장 및 <실시예 9>의 된장이다. 즉 20% 내지 35%로 농축된 <참고예 1>의 추출액을 사용한 경우와 <참고예 2>의 뽕잎 분말을 0.15 중량부 이하로 사용한 경우이다. Taken together, the results are similar to the miso of the comparative example in terms of taste and color, and the flavors of the miso of the comparative example and the excellent aroma are the miso of <Example 1>, the miso of <Examples 3 to 7> and <Example 9 > It's a miso. That is, when the extract of <Reference Example 1> concentrated to 20% to 35% is used and the mulberry leaf powder of <Reference Example 2> is used at 0.15 parts by weight or less.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20190085699A (en) | 2018-01-11 | 2019-07-19 | 농업회사법인한백년유한회사 | Manufacturing method of fermented soybean paste including sea weed fusiforme |
| KR20200048884A (en) | 2018-10-31 | 2020-05-08 | 대한민국(농촌진흥청장) | Manufacture method for flavor additive containing Mulberries and the broth of the bones of a cow manufactured by using the same |
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| KR101516242B1 (en) * | 2013-11-12 | 2015-05-04 | 강순옥 | Method for producing cheonggukjang using mulberry leaf extract and cheonggukjang produced by the same method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20010111474A (en) * | 2001-11-27 | 2001-12-19 | 박종호 | The method for manufacturing of bran paste |
| KR20060090140A (en) * | 2005-02-03 | 2006-08-10 | 최익택 | Manufacturing method of fermented soybeans-cooky and fermented soybeans-cooky manufactured thereby |
| KR20070058250A (en) * | 2005-12-02 | 2007-06-08 | 오수현 | Soybean paste, soybean sauce, and thick soypaste mixed with red peppers intensified the functional ingredients for health |
| KR20080062090A (en) * | 2006-12-29 | 2008-07-03 | 이승배 | Method of manufacturing soy-bean paste |
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| KR20010111474A (en) * | 2001-11-27 | 2001-12-19 | 박종호 | The method for manufacturing of bran paste |
| KR20060090140A (en) * | 2005-02-03 | 2006-08-10 | 최익택 | Manufacturing method of fermented soybeans-cooky and fermented soybeans-cooky manufactured thereby |
| KR20070058250A (en) * | 2005-12-02 | 2007-06-08 | 오수현 | Soybean paste, soybean sauce, and thick soypaste mixed with red peppers intensified the functional ingredients for health |
| KR20080062090A (en) * | 2006-12-29 | 2008-07-03 | 이승배 | Method of manufacturing soy-bean paste |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20190085699A (en) | 2018-01-11 | 2019-07-19 | 농업회사법인한백년유한회사 | Manufacturing method of fermented soybean paste including sea weed fusiforme |
| KR20200048884A (en) | 2018-10-31 | 2020-05-08 | 대한민국(농촌진흥청장) | Manufacture method for flavor additive containing Mulberries and the broth of the bones of a cow manufactured by using the same |
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