SOOSHINO-DO AGRICULTURAL CO., LTD.; LTD.;SOOSHINO-DO AGRICULTURAL CO.;농업회사법인 주식회사 수신오도
发明人:
KANG, HUI SONG,강희송,KANG, HUI SONGKR
申请号：
KR1020160096066
公开号：
KR1020180013012A
申请日:
2016.07.28
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to moringa coffee soybean paste and a method for preparing the same. According to the present invention, the method comprises the steps of: (A) preparing the coffee beans by roasting the raw coffee beans； (B) preparing moringa tea； (C) preparing moringa coffee by mixing the coffee beans of step (A) with the moringa tea of step (B) in a weight ratio of 1:0.33； (D) preparing salt water by adding bay salt to clean water until the salinity reaches 35 to 45 wt%； (E) preparing moringa coffee soybean sauce by inserting the moringa coffee of step (C) in a cotton pouch, immersing the moringa coffee in the cotton pouch in the salt water of step (D) to be mixed and aged； (F) preparing a fermented soybean lump by boiling the soaked soybeans for 3 to 4 hours, pounding the soybeans, stacking and molding the pounded soybeans and the straw layer by layer, and fermenting the soybeans for 15 to 30 days； (G) mixing the moringa coffee soybean sauce of step (E) with the fermented soybean lump of step (F)； (H) aging the mixture of the moringa coffee soybean sauce and the fermented soybean lump from step (G) in the sun for 45 to 60 days； and (I) preparing soybean paste by evenly mixing the mixture of the moringa coffee soybean sauce and the fermented soybean lump of step (H). According to the present invention, the moringa coffee soybean paste contains moringa which is one of the excellent functional foods and the coffee with a large amount of antioxidant ingredients for preventing cellular oxidation. Accordingly, the moringa coffee soybean paste of the present invention provides the merits of the materials together and has great industrial values by being realized as a popular soybean paste among Koreans.커피생두를 로스팅하여 원두를 제조하는 단계(가)； 모링가 차를 제조하는 단계(나)； 상기 (가) 단계를 통해 제조된 원두와 (나) 단계로 제조된 모링가 차를 1: 0.33 중량비로 혼합하여 모링가 커피를 제조하는 단계(다)； 깨끗한 물에 천일염이 염분 농도 35-45 중량%가 되도록 첨가하여 염수를 제조하는 단계(라)； 상기 (다) 단계의 모링가 커피를 면주머니에 넣은 후, (라) 단계의 염수에 담궈 혼합시키고 숙성하여 모링가 커피간장을 제조하는 단계(마)；
