전북대학교산학협력단;INDUSTRIAL COOPERATION FOUNDATION CHONBUK NATIONAL UNIVERSITY
发明人:
KIM, YONG SUK,김용석,SIM, DONG JUN,심동준
申请号：
KR1020110110432
公开号：
KR1020130046084A
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 for an instant mugwort fast-fermented bean paste which has improved sulfation vitality, and an instant mugwort fast-fermented bean paste thereof are provided not only to promote flavor preference due to an improved flavor compared with an existing instant fast-fermented bean paste but also to enhance sulfation vitality. CONSTITUTION: A manufacturing method for an instant mugwort fast-fermented bean paste is as follows: The boiling water is added with, in parts by weight every 400-600 parts by weight of the water: anchovy meal of 0.4-0.6； salt of 0.5-1； crushed garlic of 4-6； onion of 40-60； mugwort of 5-10, and then heated up for 1-3 minutes. The heated ingredients are added with 100-150 parts by weight of a fast-fermented bean paste and with spring onion of 8-12, and then the heating is terminated to manufacture the instant mugwort fast-fermented bean paste. The fast-fermented bean paste is separated into solid ingredients and soup which are freeze-dried for 6-8 days at -40-60 deg. C and 4-6 mmTorr respectively. [Reference numerals] (AA) Fast-fermented bean paste with mugwort 0%； (BB) Fast-fermented bean paste with mugwort 1.5%； (CC) Fast-fermented bean paste with mugwort 3%； (DD) Fast-fermented bean paste with mugwort 4.5%본 발명은 (a) 끓는 물에 멸치가루, 소금, 다진마늘, 양파 및 쑥 재료를 넣고 가열하는 단계； (b) 상기 (a)단계의 가열된 재료에 청국장 및 파를 넣고 가열을 종료하여 청국장을 제조하는 단계； 및 (c) 상기 (b)단계의 제조된 청국장에서 건더기와 국물을 분리한 후, 각각 동결건조시키는 단계를 포함하여 제조하는 것을 특징으로 하는 항산화 활성이 증진된 즉석 쑥 청국장의 제조방법 및 상기 방법으로 제조된 즉석 쑥 청국장에 관한 것이다.
