KIM, HYOUG TAE,김형태,KIM, JEONG SIX,김정식,KIM, SANG SOOK,김상숙,KIM, HYUN A,김현아,KIM, JI HYE,김지혜
申请号：
KR1020130013540
公开号：
KR1012701310000B1
申请日:
2013.02.06
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of a red ginseng fermented soybean paste is provided to significantly increase a content of a particular ginsenoside compared to conventional fermented soybean paste or conventional red ginseng fermented soybean paste.CONSTITUTION: 0.8 to 1.2kg of red ginseng and 140 to 180kg of water are added to 70 to 90kg of beans to soak the beans in water for 20 to 28 hours. The mixture including the soaked beans, red ginseng, and water is boiled for 5 to 7 hours and cooled for 50 to 70 minutes. The water and the red ginseng are separated from the cooled mixture, and then the beans are pulverized. Pine needles are added to the pulverized beans, and then fermented soybean paste is molded using the same. While the separated water is sprayed on the fermented soybean paste once or twice a day for 10 to 18 days, the fermented soybean paste is dried for 50 to 70 days. The dried fermented soybean paste is aged at a temperature of 22 to 25°C for 8 to 12 days to manufacture red ginseng fermented soybean paste in which a ginsenoside content is increased. The ginsenoside is at least one selected from a group consisting of Re, Rg1, Rf, Rb1, Rc, Rb2, Rb3, and Rd.COPYRIGHT KIPO 2013본 발명은 (a) 콩에 홍삼과 물을 첨가하여 콩을 불린 후, 상기 불린 콩, 홍삼 및 물이 혼합된 혼합물을 끓이고 식히는 단계 (b) 상기 (a)단계의 식힌 혼합물에서 물과 홍삼을 따로 분리한 후, 콩을 분쇄하는 단계 (c) 상기 (b)단계의 분쇄한 콩에 솔잎을 첨가하고 메주로 성형한 후 상기 (b)단계의 분리한 물을 메주에 뿌려주면서 건조하는 단계 및 (d) 상기 (c)단계의 건조한 메주를 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 특정 진세노사이드 함량이 증진된 홍삼 메주의 제조방법, 상기 방법으로 제조된 홍삼 메주 및 상기 홍삼 메주를 이용하여 제조된 홍삼 메주 가공식품에 관한 것이다.
