LEE, KANG KOOKKR,이강국,LEE, JA HYEONKR,이자현,LEE, JIN HYEUNKR,이진현,LEE, CHI UKR,이치우
申请号：
KR1020150156075
公开号：
KR1020170053811A
申请日:
2015.11.06
申请国别(地区):
KR
年份:
2017
代理人:
摘要：
The present invention relates to soybean paste, manufactured by using acorn powder as a main ingredient and a method for manufacturing the same. More specifically, the method for manufacturing soybean paste manufactured by using acorn powder as a main ingredient comprises: a step of manufacturing fermented soybean blocks by mixing steamed beans, obtained by mixing washed soybeans, black beans, and Glycine max and steaming the same, with acorn powder, crushing the mixture, molding the mixture in the shape of a fermented soybean block, fermenting the mixture, and drying the mixture and a step of manufacturing the soybean paste of the present invention by adding salt water, 2-5 times (w/w) of the fermented soybean blocks, obtained in the earlier step, to the fermented soybean blocks, aging the fermented soybean blocks at low temperatures for five years, separating only the aged fermented soybean blocks obtained in the earlier step, crushing the aged fermented soybean blocks, inserting the crushed fermented soybean blocks in a container, and aging the crushed fermented soybean blocks at low temperatures. As a result of evaluating anti-obesity, anti-inflammation, and anticancer functionality of the soybean paste, comparing a sensory test of the soybean paste to a common type of soybean paste on the market, and evaluating the soybean paste of the present invention, since the acorn powder is used when the soybean paste is manufactured, functionality of anti-obesity, anti-inflammation, and anti-cancer is enhanced. In addition, a tannin element is completely discomposed and, consequently, bitter taste is reduced. Therefore, the value of the soybean paste can be increased in aspects of nutrition, function, quality, and preference.COPYRIGHT KIPO 2017본 발명은 도토리분말을 주재로 하는 된장 및 그 제조방법에 관한 것으로 더욱 상세하게는 수세한 메주콩, 흑태 및 쥐눈이콩을 혼합하여 증숙하고 얻은 혼합 증숙한 콩에 도토리분말을 혼합한 다음 분쇄하고 메주 모양으로 성형한 후 발효 및 건조하여 메주를 제조하는 단계와 상기 단계에서 얻은 메주에 2 ~ 5배(w/w)의 소금물을 가하여 침지하고 5년간 저온 숙성시킨 후 상기 단계에서 얻은 숙성된 메주만을 분리한 다음
