YOON, BYUNG JAE,윤병재,KANG, HYE SOOK,강혜숙,KIM, HAK JONG,김학종,PARK, JI HYE,박지혜,YOON, BYUNG JAEKR,KANG, HYE SOOKKR,KIM, HAK JONGKR,PARK, JI HYEKR
申请号：
KR1020120120092
公开号：
KR1020140054520A
申请日:
2012.10.29
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a preparation method for Meju using Salicornia herbacea L. and, more specifically, to Meju aged by Aspergillus oryzae and Bacillus subtilis, comprising Salicornia herbacea L. powder made by washing, drying and pulverizing Salicornia herbacea L. and a subcritical water extract from Salicornia herbacea L. and a preparation method therefor. The preparation method for functional Meju using Salicornia herbacea L. according to the present invention comprises: a washing step for washing soybeans for Meju to remove foreign substances； a Salicornia herbacea L. washing step for removing foreign substances from harvested Salicornia herbacea L. through a five-stage washing process； a Salicornia herbacea L. drying step for drying the washed Salicornia herbacea L. at a temperature of 30-60°；C； a Salicornia herbacea L. powder making step for grinding the dried Salicornia herbacea L. into 100-1200 mesh sizes； a Salicornia herbacea L. subcritical water extract making step for performing subcritical water extraction at a temperature of 100-210°；C under a pressure of 0.5-5 MPa to make an subcritical water extract from Salicornia herbacea L.； a soaking step for soaking the washed soybeans for Meju in the subcritical water extract from Salicornia herbacea L. for 6-12 hr； a boiling step for boiling the soybeans for Meju with the subcritical water extract from Salicornia herbacea L. for 90-100°；C； a Meju molding step for adding 0.1-5 wt% of the Salicornia herbacea L. powder to the boiled soybeans for Meju to mold Meju into constant sizes； and a fermentation step for adding 0.01-1% of Aspergillus oryzae to the Meju or binding the Meju with straws and fermenting the Meju in a fermentation room.본 발명은 함초 이용한 메주 제조방법에 대한 것으로서, 상세하게는 함초를 세척한 후 건조하여 분쇄한 분말과 함초 아임계추출물이 함유되도록 제조한 것을 특징으로 하며 황국균이나 고초균에의해 숙성되는 메주 및 그 제조방법에 관한 것이다.본 발명에 따른 함초 기능성 메주 및 그 제조방법은 이물질 제거를 위해 메주콩을 세척하는 세척단계와, 수확한 함초를 5단세척을 통해 이물질을 제거하는 함초 세척단계와, 세척한 함초를 30~60의 온도에서 건조하는 함초 건조단계와,
