METHOD FOR PRODUCING INSTANT TUMERIC SOYBEAN PASTE SOUP WITH ENHANCED ANTIOXIDANT ACTIVITY AND INSTANT TUMERIC SOYBEAN PASTE SOUP PRODUCED BY THE SAME METHOD
INDUSTRIAL COOPERATION FOUNDATION CHONBUK NATIONAL UNIVERSITY
发明人:
KIM, YONG SUK,김용석,CHOI, SEUNG KWON,최승권
申请号：
KR1020110110433
公开号：
KR1012555940000B1
申请日:
2011.10.27
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of instant curcumae longae rhizoma bean paste soup is provided to minimize an unpleasant smell of bean paste soup and to contain nutritious ingredients by adding curcumae longae rhizoma bean. CONSTITUTION: A manufacturing method of instant curcumae longae rhizoma bean paste comprises the following steps: adding 2-4 wt% of chopped garlic, 2-4 wt% of anchovy powder, and 0.5-1.5 wt% of sea tangle powder to 400-600 wt% of water, boiling the ingredients for 1-3 minutes, adding 30-40 wt% of bean paste and 0.4-0.6 wt% of curcumae longae rhizoma powder, and boiling the mixed ingredients for 1-3 minutes； manufacturing bean paste soup by adding 4-6 wt% of spring onions, 10-20 wt% of onions, and 2-4 wt% of peppers to the boiled mixture in the previous step, and boiling the mixed soup for 2-5 minutes； and separating the soup and the ingredients from the bean paste soup, freeze-drying the soup and the ingredients respectively at -40 to 60 deg. C and 4-6 mmTorr for 6-8 days. [Reference numerals] (AA) Bean paste powder with 0% of curcumae longae rhizoma； (BB) Bean paste powder with 0.1% of curcumae longae rhizoma； (CC) Bean paste powder with 0.2% of curcumae longae rhizoma； (DD) Bean paste powder with 0.3% of curcumae longae rhizoma；본 발명은 (a) 물에 다진마늘, 멸치가루 및 다시마가루를 넣고 끓이고, 여기에 된장 및 울금가루 재료를 추가로 넣고 끓이는 단계； (b) 상기 (a)단계의 재료를 넣고 끓이는 물에 대파, 양파 및 고추를 넣고 끓여 된장국을 제조하는 단계； 및 (c) 상기 (b)단계의 제조된 된장국에서 건더기와 국물을 분리한 후, 각각 동결건조시키는 단계를 포함하여 제조하는 것을 특징으로 하는 항산화 활성이 증진된 즉석 울금 된장국의 제조방법 및 상기 방법으로 제조된 즉석 울금 된장국을 제공한다.
