KIM, HYOUG TAE,김형태,KIM, JEONG SIX,김정식,KIM, SANG SOOK,김상숙,KIM, HYUN A,김현아,KIM, JI HYE,김지혜
申请号：
KR1020130032350
公开号：
KR1012911870000B1
申请日:
2013.03.26
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of red ginseng soybean paste is provided to improve preference by soaking in sea water but general salt water and fermenting thereby improving saponin content.CONSTITUTION: 8-12 kg of boiled soybean and 400-600 g of red ginseng is mixed, crushed and shaped as a lump, dried in 20-25°Cfor 25-35 days, fermented in 30-35°C for 2-4 months. A mixture of 16-24 kg of seawater, 8-12 g of jujube, 8-12 g of pine needle, 8-12 g of hardwood charcoal is matured for 2-4 days. 16-24 kg of filtered liquid in which a previously matured mixture is filtered, and 6-10 kg of fermented soybean lump which was prepared earlier is put into a jar and aged. A soybean paste and a soy sauce are separated from a fermented soybean lump. A separated soybean paste is aged. More than one of saponin is selected from a group comprises Re, Rg1, Rf, Rb1, Rg2, Rc, Rb2, Rb3, Rh1, Rd, Rg4, Rg6 and Rk5.COPYRIGHT KIPO 2013본 발명은 (a) 삶은 콩에 홍삼을 혼합하고 으깨어 메주로 성형한 후 발효시키는 단계 (b) 해수에 대추, 솔잎 및 참숯을 첨가한 혼합물을 숙성시키는 단계 및 (c) 상기 (b)단계의 숙성시킨 혼합물을 여과한 여과액과 상기 (a)단계의 발효시킨 메주를 항아리에 넣고 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 사포닌 함량이 증진된 기능성 홍삼 된장의 제조방법 및 상기 방법으로 제조된 기능성 홍삼 된장에 관한 것이다.
