LEE, JUNG HWAKR,이정화,KIM, DO WANKR,김도완,MIN, YOUNG SILKR,민영실,CHOI, CHUNG SIGKR,최충식,PARK, MI YANGKR,박미양
申请号：
KR1020130015473
公开号：
KR1020140102055A
申请日:
2013.02.13
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a method for producing organic Cudrania tricuspidata fermented soybean paste. More specifically, the present invention relates to organic Cudrania tricuspidata fermented soybean paste, wherein the flavors of fermented soybean paste are maintained by adding an organic Cudrania tricuspidata extract liquid in the fermented soybean paste, and the organic Cudrania tricuspidata fermented soybean paste is produced through a method comprising the steps of: adding beans and Cudrania tricuspidata branches in boiling water for boiling and injecting an Aspergillus species strain therein so as to produce a Cudrania tricuspidata fermented soybean lump producing a Cudrania tricuspidata extract by adding Cudrania tricuspidata branches in boiling water to extract pulverizing other Cudrania tricuspidata branches in order to prepare Cudrania tricuspidata powder producing salty water having a salinity of 14% by adding bay salt having a salinity of 83% in the Cudrania tricuspidata extract pouring the salty water in the Cudrania tricuspidata fermented soybean lump and overturning the same after seven days and after fifteen days for first aging producing Cudrania tricuspidata fermented soy bean paste by mixing the Cudrania tricuspidata powder with the firstly aged Cudrania tricuspidata fermented soybean for second aging inspecting general components, salinity, chromaticity and the content of amino acids and inorganic materials in the Cudrania tricuspidata fermented soybean paste and performing a function inspection on the Cudrania tricuspidata fermented soybean paste. In the present invention, the flavors of fermented soybean paste is maintained, and several pharmacological components of Cudrania tricuspidata can be eaten.COPYRIGHT KIPO 2014본 발명은 유기농 꾸지뽕 된장 그 제조방법에 관한 것으로, 더욱 상세하게는 유기농 꾸지뽕추출액을 된장에 첨가함으로써 된장의 풍미를 그대로 유지하면서 영양이 개선된 유기농 꾸지뽕 된장에 관한 것으로 끓는 물에 콩과 꾸지뽕 가지를 넣어 삶은 후 아스파라길우스 속 균주를 접종하여 꾸지뽕 메주를 제조하는 단계와 꾸지뽕 가지를 끓는 물에 넣고 추출하여 꾸지뽕 추출물을 제조하는 단계와 이와 별도로 꾸
