KR20090119048A - Making process of red ginseng fermented soybeans - Google Patents
Making process of red ginseng fermented soybeans Download PDFInfo
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- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 59
- 244000068988 Glycine max Species 0.000 title claims abstract description 21
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 21
- 241000208340 Araliaceae Species 0.000 claims abstract description 18
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 18
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 18
- 235000008434 ginseng Nutrition 0.000 claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 230000005070 ripening Effects 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 238000010025 steaming Methods 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 description 8
- 235000013402 health food Nutrition 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000003394 haemopoietic effect Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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Abstract
Description
본 발명은 홍삼액을 추출하여 청국장을 제조하는 방법에 관한 것으로, 특히 간편하게 홍삼액으로 청국장을 제조하도록 함으로써, 간편하고 용이하게 건강식품을 제조할 수 있을 뿐만 아니라, 홍삼과 청국장의 인체에 유익한 성분이 혼합된 건강식품을 음용하여 건강증진을 도모하도록 한 것이다.The present invention relates to a method of manufacturing red ginseng extract by extracting the red ginseng, in particular by simply preparing a red ginseng liquid Cheonggukjang, not only can easily and easily prepare health food, but also the beneficial ingredients of the red ginseng and Cheonggukjang mixed It is intended to promote health by drinking old health foods.
일반적으로 홍삼은 수삼을 물로 깨끗하게 씻고, 일정한 용기에 넣어 가열된 수증기를 이용하여, 쪄내고 건조하여 제조하였으며, 각종의 유익한 성분을 함유하고 있다.In general, red ginseng is prepared by washing fresh ginseng with water, steaming and drying it using a heated steam in a predetermined container, and containing various beneficial ingredients.
이러한 홍삼의 효능은 다양하게 작용하고 있고, 특히 고혈압이니 동맥경화의 예방효과, 조혈작용과 혈당치 저하, 간을 보호하며 항염 및 항종양작용, 스트레스 방어능력의 증가 등의 효능이 과학적으로 입증되고 있다. Red ginseng has various effects, and especially high blood pressure has been proven scientifically to prevent atherosclerosis, hematopoietic and hypoglycemic value, protect the liver, anti-inflammatory and anti-tumor action, increase the ability of stress protection. .
한편, 청국장은 우리나라의 전통적인 식품으로 영양분이 다량 함유되어 있고 소화촉진이 우수한 식품이다.On the other hand, Cheonggukjang is a traditional food of Korea that contains a lot of nutrients and is an excellent food for promoting digestion.
근래들어 건강에 대한 일반인의 관심이 고조되는 추세에 따라, 대표적인 발 효식품으로 청국장이 각광받고 있다.Recently, due to the increasing public's interest in health, Cheonggukjang has been spotlighted as a representative fermented food.
특히, 다량의 콩이 바실러스균의 번식에 의하여 발효된 식품으로, 발암물질을 감소시키는 항암성분을 함유하고 유해물질을 배출시키며, 각종 영양소가 함유된 건강식품이다.In particular, a large amount of beans are fermented by the growth of Bacillus bacteria, it contains anti-cancer ingredients that reduce carcinogens and emit harmful substances, it is a health food containing various nutrients.
이러한 홍삼이나 청국장은 그 제조 과정과 방법이 번거롭고 까다롭기 때문에, 수요자는 주로 각종 제조사에서 제조, 생산된 홍삼과 청국장을 구입하여 음용하고 있다.Since red ginseng and Cheonggukjang are cumbersome and difficult to manufacture, the consumer purchases and consumes red ginseng and Cheonggukjang produced mainly by various manufacturers.
최근에는 청국장 등을 일반 가정에서 발효시킬 수 있도록 한 다양한 기기를 제조, 판매하고 있으나, 이러한 기기 또한 제조 방법과 조리 과정이 불편하고 번거로운 문제점이 있었다.Recently, the production and sale of a variety of devices that allow the fermentation of Cheonggukjang, etc. in the general home, but also the production method and cooking process was inconvenient and cumbersome.
본 출원인은 이미 홍삼 및 청국장 등을 자동으로 제조할 수 있도록 한 자동압력 중탕기 등의 관련기술을 수년간에 걸쳐 개발하여, 다수 개의 특허 및 실용실안을 출원, 등록받은 바 있다. The present applicant has already developed related technologies such as an automatic pressure bath in order to automatically manufacture red ginseng and cheongukjang for many years, and has applied for and registered a number of patents and utility models.
상기한 자동압력 중탕기를 이용하여 홍삼이나 청국장 등을 독립적으로 제조하도록 하였으나, 홍삼과 청국장의 각각의 유익한 성분이 혼합된 건강식품에 대한 연구와 개발이 요구되는 실정이었다.Red ginseng or Cheonggukjang were prepared independently using the above-mentioned automatic pressure bath, but research and development of health foods in which the beneficial ingredients of red ginseng and Cheonggukjang were mixed were required.
또한, 수요자의 건강식품에 대한 관심이 고조되는 추세에서 보다 용이하고 간편하게 인체 유익한 성분이 다량으로 함유된 건강식품을 제조할 수 있도록 한 시도와 방법이 거의 전무한 실정이었다.In addition, there is almost no attempt and method to make health foods containing a large amount of beneficial ingredients easier and more convenient in the trend of increasing interest in health foods of consumers.
상기한 문제점을 해결하기위해 본 발명은, 자동압력 중탕기를 통하여 수삼에서 홍삼액을 추출하고 홍삼액을 배합하여 청국장을 제조함으로써, 홍삼청국장의 제조가 보다 간편하고 용이하게 이루어질 수 있을 뿐만 아니라, 홍삼과 청국장의 각각의 유익한 성분이 다량으로 함유되기 때문에, 효능이 우수한 건강식품을 요구하는 수요자의 욕구를 충족시키고 건강증진을 도모할 수 있도록 하는데 그 목적이 있는 것이다.In order to solve the above problems, the present invention, by extracting the red ginseng liquid from the fresh ginseng through the automatic pressure bath and mixing the red ginseng solution to produce the cheonggukjang, not only the production of red ginseng Cheonggukjang can be made more easily and easily, red ginseng and Cheonggukjang Since each of the beneficial components of the large amount is contained, the purpose is to meet the needs of consumers who demand health foods with excellent efficacy and to promote health promotion.
본 발명은 청결하게 세척한 수삼과 건삼을 일정량 타공단지에 투입하여, 타공단지를 내솥에 내입시키도록 하고, 압력솥으로 밀폐, 압력시키도록 덮도록 하고, 자동압력 중탕기 본체의 제어부를 통해 조리방법을 설정, 입력하여, 가열히터가 가열되어 타공단지 내의 수삼과 건삼을 섭씨 100 ~ 120도의 고온으로 7시간 정도 증숙, 숙성시키도록 하는 홍삼 숙성공정과;The present invention is to put clean and clean ginseng and dry ginseng into a certain amount of perforated complex, to insert the perforated complex into the inner pot, to cover the sealed and pressured with a pressure cooker, and to prepare the cooking method through the control unit of the automatic pressure bath body. A red ginseng ripening step of heating and heating the heating heater to steam and ripen ginseng and dried ginseng in a perforated complex for 7 hours at a high temperature of 100 to 120 degrees Celsius;
상기 홍삼 숙성공정에서 숙성된 홍삼 30~40 %에 물을 60~70 % 가량 주입하여, 섭씨 100 ~120도의 고온으로 6시간 30분 정도 달여서 홍삼액을 추출하도록 하는 홍삼액 추출공정와;Red ginseng extract extraction step of extracting the red ginseng solution by injecting about 60 to 70% of water into the red ginseng aged in the red ginseng ripening process 60 to 70% at a high temperature of 100 to 120 degrees Celsius for 6 hours and 30 minutes;
상기 홍삼액 추출공정에서 추출된 홍삼액 30~ 40 %에 검은 약콩과 대두를 80 ~ 85 % 정도의 비율로 내솥에 투입하여 배합하도록 하고, 콩을 섭씨 100 ~ 120도의 고온으로 3시간 정도 익히도록 하는 콩 익힘공정와;The red ginseng extract extracted in the red ginseng extract extraction process is put into the inner pot at a rate of about 80 to 85% of black medicinal soybeans and soybeans, and the beans are cooked at a high temperature of 100 to 120 degrees Celsius for about 3 hours. Cooking process;
상기 콩 익힘공정에서 홍삼액과 배합되어 익혀진 콩을 섭씨 55~57도의 온도를 유지하도록 하고, 홍삼액과 배합된 콩을 21시간가량 발효시키도록 하는 청국장 발효공정;Cheonggukjang fermentation process to maintain the temperature of 55 ~ 57 degrees Celsius blended with red ginseng liquid in the soybean cooking process, and fermented soybean blended with red ginseng liquid for about 21 hours;
로 구성되는 것을 특징으로 한다.Characterized in that consists of.
이상에서 설명한 바와 같이 본 발명은, 홍삼과 청국장에 함유된 유익한 성분을 혼합되도록 하여, 홍삼청국장의 효능과 효과가 우수할 수 있고, 수요자의 질병을 예방하고 건강을 증진시킬 수 있도록 한 유익한 발명인 것이다.As described above, the present invention, by mixing the beneficial components contained in the red ginseng and Cheonggukjang, the efficacy and effect of the red ginseng Cheonggukjang can be excellent, it is a beneficial invention to prevent the disease of the consumer and promote health .
또한, 본 발명은 자동압력 중탕기를 이용하여, 홍삼청국장의 제조를 보다 편리하고 용이하게 제조할 수 있도록 하기 때문에, 일반가정 등에서 시간과 장소에 제약됨이 없이 간편하게 홍삼청국장을 제조하여 음용할 수 있도록 한 유익한 발명인 것이다.In addition, the present invention is to use the automatic pressure bath, so that the production of red ginseng cheongukjang more convenient and easy to manufacture, so that you can easily prepare and drink red ginseng soybean soup without restriction of time and place at home, etc. It is a beneficial invention.
도 1은 본 발명의 실시예를 나타낸 순서도이고, 도 2는 본 발명의 사용상태를 나타낸 측단면도이다.1 is a flow chart showing an embodiment of the present invention, Figure 2 is a side cross-sectional view showing a state of use of the present invention.
이하, 본 발명에 따른 실시예를 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다.Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
홍삼 숙성공정 (R)Red Ginseng Ripening Process (R)
청결하게 세척한 수삼과 건삼을 일정량 타공단지(10)에 투입하여, 타공단 지(10)를 내솥(20)에 내입시키도록 하고, 압력솥(30)으로 밀폐, 압력시키도록 덮도록 한다.Cleanly washed ginseng and dry ginseng are put in a predetermined amount of the perforated complex (10), the perforated complex (10) to be inserted into the
그리고, 자동압력 중탕기 본체(40)의 제어부를 통해 조리방법을 설정, 입력하여, 가열히터가 가열되어 타공단지 내의 수삼과 건삼을 섭씨 100 ~ 120도의 고온으로 7시간 정도 증숙, 숙성시키도록 한다.And, by setting and input the cooking method through the control unit of the automatic
이때, 수삼과 건삼은 원적외선 중탕열로 찌게 되어, 증숙되기 때문에, 홍삼으로 숙성되는 것이다. At this time, the fresh ginseng and dry ginseng are steamed by far-infrared heat bath and steamed, so they are ripened into red ginseng.
홍삼액 추출공정 (B)Red ginseng extract extraction process (B)
상기 홍삼 숙성공정(R)에서 숙성된 홍삼 30~40 %에 물을 60~70 % 가량 주입하여, 섭씨 100 ~120도의 고온으로 6시간 30분 정도 달여서 홍삼액을 추출하도록 한다.The
콩 익힘공정 (C)Soybean Ripening Process (C)
상기 홍삼액 추출공정(B)에서 추출된 홍삼액 30~ 40 %에 검은 약콩과 대두를 80 ~ 85 % 정도의 비율로 내솥(20)에 투입하여 배합하도록 하고, 섭씨 100 ~ 120도의 고온으로 3시간 정도 익히도록 한다.The red ginseng extract extracted in the red ginseng extract extraction process (B) was added to the
청국장 발효공정 (F)Cheonggukjang Fermentation Process (F)
상기 콩 익힘공정(C)에서 홍삼액과 배합되어 익혀진 콩을 섭씨 55~57도의 온도를 유지하도록 하고, 홍삼액과 배합된 콩을 21시간가량 발효시키도록 한다.The soybean ripening process (C) to maintain the temperature of 55 ~ 57 degrees Celsius blended with red ginseng liquid, and the soybeans and red beans combined with the fermentation for about 21 hours.
본 발명은 상술한 특징의 바람직한 작용효과에 한정되지 아니하며, 청구범위 에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변형실시가 가능한 것은 물론, 그와 같은 청구범위 기재의 범위 내에 있게 된다.The present invention is not limited to the desirable effects of the above-described features, and various modifications can be made by any person having ordinary skill in the art without departing from the gist of the present invention claimed in the claims. Of course, it is within the scope of such claims.
도 1은 본 발명의 실시예를 나타낸 순서도1 is a flow chart showing an embodiment of the present invention
도 2는 본 발명의 사용상태를 나타낸 측단면도Figure 2 is a side cross-sectional view showing a state of use of the present invention
도면 주요 부분에 대한 부호의 설명Explanation of symbols for the main parts of the drawings
R : 홍삼 숙성공정 B : 홍삼액 추출공정R: Red ginseng ripening process B: Red ginseng extract
C : 콩 익힘공정 F : 청국장 발효공정C: Soybean ripening process F: Cheonggukjang fermentation process
10 : 타공단지 20 : 내솥10: perforated complex 20: inner pot
30 : 압력솥 40 : 중탕기 본체30: pressure cooker 40: water heater body
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080044859A KR20090119048A (en) | 2008-05-15 | 2008-05-15 | Making process of red ginseng fermented soybeans |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020080044859A KR20090119048A (en) | 2008-05-15 | 2008-05-15 | Making process of red ginseng fermented soybeans |
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| KR20090119048A true KR20090119048A (en) | 2009-11-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020080044859A KR20090119048A (en) | 2008-05-15 | 2008-05-15 | Making process of red ginseng fermented soybeans |
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| Country | Link |
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| KR (1) | KR20090119048A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101145894B1 (en) * | 2009-12-11 | 2012-05-15 | 경기도 | method for manufacturing cheonggukjang containing red ginseng, and cheonggukjang produced thereby |
| CN103609992A (en) * | 2013-11-22 | 2014-03-05 | 威海环翠楼红参科技有限公司 | Preparation method of Korean red ginseng cream |
| KR102002337B1 (en) * | 2019-02-12 | 2019-07-22 | 유시호 | A manufacturing method of Cheong Kuk Jang having red ginseng paste |
-
2008
- 2008-05-15 KR KR1020080044859A patent/KR20090119048A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101145894B1 (en) * | 2009-12-11 | 2012-05-15 | 경기도 | method for manufacturing cheonggukjang containing red ginseng, and cheonggukjang produced thereby |
| CN103609992A (en) * | 2013-11-22 | 2014-03-05 | 威海环翠楼红参科技有限公司 | Preparation method of Korean red ginseng cream |
| KR102002337B1 (en) * | 2019-02-12 | 2019-07-22 | 유시호 | A manufacturing method of Cheong Kuk Jang having red ginseng paste |
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