KR100509423B1 - Fermented soybeans using mountain codonopis lanceolata and manufacturing process of the same - Google Patents
Fermented soybeans using mountain codonopis lanceolata and manufacturing process of the same Download PDFInfo
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- KR100509423B1 KR100509423B1 KR10-2004-0002062A KR20040002062A KR100509423B1 KR 100509423 B1 KR100509423 B1 KR 100509423B1 KR 20040002062 A KR20040002062 A KR 20040002062A KR 100509423 B1 KR100509423 B1 KR 100509423B1
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- powder
- cheonggukjang
- soybean
- soybeans
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Classifications
-
- 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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
본 발명은 산더덕청국장 및 그 제조방법에 관한 것으로, 청국장 제조시 콩을 산더덕 삶은 물로 불리고, 불린 콩을 삶을 때 산더덕분말을 일정 비율로 첨가하는 한편, 발효 및 숙성과정에서 산더덕분말을 첨가함으로써 청국장의 맛과 영양은 고스란히 보존하면서도 더덕향의 작용에 의하여 청국장 특유의 불쾌한 냄새를 최소화시킴과 동시에 산더덕에 함유된 인체에 유용한 영양성분이 가미될 수 있도록 한 것이다.The present invention relates to Sander Deokcheonggukjang and a method for manufacturing the same, called soybean boiled water during the production of the soybean soup, when added soybean powder at a certain ratio when boiled soybeans, during the fermentation and ripening process By adding the taste and nutrition of Cheonggukjang, while minimizing the unpleasant odor peculiar to Cheonggukjang by the effect of Deodeok fragrance, it is possible to add nutrients useful to the human body contained in Sandodeok.
본 발명은 콩이 담긴 용기에 콩양의 3∼5배에 해당되는 산더덕 삶은 물을 붓고 20∼28시간 동안 정치시켜 콩을 불리는 단계와; 산더덕 삶은 물로 불린 콩에 대한 산더덕분말의 첨가비율이 1,000:1이 되도록 산더덕분말을 첨가하여 혼합한 후 솥에 넣고 가열하여 콩을 삶는 단계와; 삶은 콩을 건져내어 40∼50℃의 온도로 식히는 단계와; 삶은 콩에 대한 산더덕분말의 첨가비율이 800:1이 되도록 산더덕분말을 첨가하여 혼합한 후 25℃의 온도에서 60∼70시간 동안 발효시키는 단계와; 발효된 청국장에 대한 산더덕분말의 첨가비율이 1,000:1이 되도록 산더덕분말을 첨가하여 으깬 후 항아리에 담아 48시간 동안 숙성시키는 단계를 포함한다.The present invention comprises the steps of soaking the soybean boiled water corresponding to 3 to 5 times the amount of soybeans in a container containing soybeans and left to stand for 20 to 28 hours; Adding the sandderok powder so that the addition ratio of the sandblasted powder to the soaked soybean boiled water is 1,000: 1, putting the mixture into a pot and heating to boil the beans; Take out the boiled beans and cool them to a temperature of 40-50 ° C .; Adding and mixing the sanddery powder so that the addition ratio of the sandiness powder to the boiled beans is 800: 1, and then fermenting at a temperature of 25 ° C. for 60 to 70 hours; To add fermented soybean powder to the fermented Chungkukjang so that the addition ratio is 1,000: 1, crushed and added to the jar and put into a jar and aged for 48 hours.
본 발명을 적용하면, 청국장의 맛과 영양은 고스란히 보존되면서 더덕향의 의 작용에 의하여 청국장 특유의 불쾌한 냄새가 최소화되는 것은 물론 제조과정, 발효과정 및 숙성과정에서 첨가된 산더덕분말로부터 인체에 유용한 각종 영양요소가 청국장에 가미됨에 따라 인체에 더욱더 유용하며, 전통적인 청국장을 대중화시킬 수 있다는 효과가 있다. Applying the present invention, while the taste and nutrition of Cheonggukjang is preserved intact, the unpleasant odor peculiar to Cheonggukjang is minimized by the action of the Deokhyang fragrance, and it is useful for human body from added sandder powder during manufacturing, fermentation and aging. As various nutritional factors are added to Cheonggukjang, it is more useful for human body, and it is possible to popularize traditional Cheonggukjang.
Description
본 발명은 산더덕청국장 및 그 제조방법에 관한 것으로, 보다 상세하게는 청국장 제조시 콩을 산더덕 삶은 물로 불리고, 불린 콩을 삶을 때 산더덕분말을 일정 비율로 첨가하는 한편, 발효 및 숙성과정에서 산더덕분말을 첨가함으로써 청국장의 맛과 영양은 고스란히 보존하면서도 산더덕향의 작용에 의하여 청국장 특유의 불쾌한 냄새를 최소화시킴과 동시에 산더덕에 함유된 인체에 유용한 영양성분이 가미될 수 있도록 한 산더덕청국장 및 그 제조방법에 관한 것이다. The present invention relates to Sander Deokcheonggukjang and its manufacturing method, and more specifically, the soybean is called boiled water during the production of the soybeans, and when the boiled soybeans are added in a certain ratio, fermentation and ripening process The addition of sanderdeok powder to preserves the taste and nutrition of Cheonggukjang while minimizing the unpleasant odor peculiar to Cheonggukjang by the action of sanderuk odor, and adds useful nutrients to the human body. It relates to a deodeokcheongjang and its manufacturing method.
일반적으로, 청국장은 콩을 원료로 하여 만들어지는 우리나라의 대표적인 발효식품중의 하나로서, 간장, 된장, 고추장 등과 함께 예로부터 오늘에 이르기까지 상용되는 전통적인 장류의 하나이다.In general, Cheonggukjang is one of the representative fermented foods of Korea, which is made from soybeans, and is one of the traditional soybeans that have been used from ancient times to today with soy sauce, miso, and red pepper paste.
이와 같은 청국장에는 콩기름의 산화를 방지하는 비타민E(토코페롤)가 함유되어 있기 때문에 꾸준히 섭취하는 경우 상기 비타민E의 항산화작용으로 인하여 콩기름속에 함유된 리놀산이나 리놀레산이 과산화물로 변화되어 인체에 해를 끼치는 현상을 방지하며, 인체내에서 지방의 산화를 방지하는 플라보노이드류를 함유하고 있어 노화나 주름살을 방지하는데 유용한 식품으로 알려진다.Since the Cheonggukjang contains vitamin E (tocopherol) that prevents oxidation of soybean oil, if it is steadily ingested, linoleic acid or linoleic acid contained in soybean oil is changed to peroxide due to the antioxidant activity of vitamin E, which is harmful to human body. It is known as a useful food to prevent aging and wrinkles because it contains flavonoids that prevent the oxidation of fat in the human body.
또, 청국장에는 비타민B2가 콩에 비하여 2배 가량 많이 함유되어 있고 식이섬유가 많이 함유되어 있으며, 인슐린의 분비를 왕성하게 해줌과 동시에 세포 또는 혈관벽에 부착되는 악성 콜레스테롤을 혈액속으로 녹여내서 노폐물로서 인체 밖으로 배설시킴으로써 혈액순환이 원활하게 이루어지도록 하는 레시틴이 풍부하게 함유되어 있어 당뇨병과 그 합병증, 동맥경화, 고혈압의 예방과 치료에 효과가 있는 것으로 알려진다.In addition, Cheonggukjang contains twice as much vitamin B2 as soybeans and dietary fiber. It also makes insulin secretion active and dissolves malignant cholesterol attached to cells or blood vessel walls into the wastes. It is known to be effective in the prevention and treatment of diabetes and its complications, arteriosclerosis, and high blood pressure because it contains abundant lecithin, which is excreted outside the human body to facilitate blood circulation.
또한, 청국장에 함유되는 살아 있는 각종 효소와 청국장균의 장내(腸內) 생존율이 유산균의 30%에 비하여 월등히 높은 70%에 이르기 때문에 장내에서 소화활동이 활발하게 이루어지도록 함과 동시에 청국장이 지니는 섬유와 함께 정장(靜腸)작용을 하는 것으로 알려진다.In addition, the intestinal viability of various live enzymes contained in Cheonggukjang and Cheongguk enters 70%, which is much higher than 30% of lactic acid bacteria. It is known to work with the suit.
또, 청국장의 원료인 콩에는 발암억제작용을 하며, 혈액중의 콜레스테롤치를 저하시켜 동맥경화를 방지하는 식이섬유인 사포닌성분이 들어 있기 때문에 유해성분이 장점막과 접촉하는 시간을 줄이고, 유해성분을 흡착시켜 독성을 약화시킴으로써 대장암의 발생가능성을 낮춰주고, 청국장에서 볼 수 있는 끈끈한 점성물질로 된 실의 구성성분인 폴리글루타민산(Polyglutamic acid)의 작용에 의하여 항암효과가 탁월한 것을 알려진다. In addition, the soybean, a raw material of Cheonggukjang, acts as a carcinogen and contains saponin, a dietary fiber that prevents arteriosclerosis by lowering cholesterol in the blood. It is known that the anticancer effect is excellent due to the action of polyglutamic acid, which is a component of the sticky viscous material, which is found in Cheonggukjang.
이와 같이 섭취시 인체에 매우 유용한 청국장은 삶은 콩을 볏짚에 붙어 있는 고초균(枯草菌)이라 불리우는 바실러스 서브틸리스(Bacilus subtilis)를 이용하여 띄워 만든 것으로서, 발효과정 중에서 고초균이 생산하는 효소에 의해서 그 특유의 맛과 냄새를 발생시킴과 동시에 원료콩의 당질과 단백질에서 유래된 레반형 프룩탄(Levan form fructan)과 폴리글루타메이트(Polyglutamate)의 혼합물질과 점질물을 다량 생성하며, 이렇게 발효 제조된 청국장은 영양면에서 된장이나 고추장보다 단백질과 지방함량이 높은 양질의 콩발효식품인 것이다.Cheonggukjang, which is very useful to the human body when ingested, is made by using Bacillus subtilis called Bacillus subtilis attached to rice straw. In addition to producing a unique taste and smell, it produces a large amount of mixtures and viscous substances of Levan form fructan and polyglutamate derived from sugar and protein of raw soybeans. In terms of nutrition, it is a high-quality soybean fermented food with higher protein and fat content than doenjang or red pepper paste.
한편, 종래 청국장의 제조방법은 생콩을 물에 불린 후, 일정 시간 동안 삶은 후 납두균이나 고초균을 접종한 다음, 밀폐용기에 밀봉하여 38∼40℃ 정도에서 2∼3일간 발효시켜 숙성되도록 하는데, 상기한 콩의 발효과정에서 콩을 삶을 때 스며든 수분도 함께 발효됨으로 인해 특유의 불쾌한 냄새를 발생시키게 되고, 이로 인하여 영양이 풍부하여 인체에 매우 유익함에도 불구하고 청국장을 조리하거나 먹을 때 발생되는 특유의 불쾌한 냄새 때문에 어린이나 젊은층의 선호도가 감소되어 대중화가 제대로 이루어지지 않는다는 심각한 문제가 있다. On the other hand, the conventional manufacturing method of Chunggukjang is soaked in soybeans, boiled for a certain time, inoculated with Bacillus or Bacillus subtilis, and then sealed in a sealed container to ferment for 2 to 3 days at 38 ~ 40 ℃ to be aged. During the fermentation process of a soybean, the soaked moisture is also fermented to produce a unique unpleasant odor, which is rich in nutrition and is very beneficial to the human body. Because of the unpleasant odor of children, there is a serious problem that the popularity of children and young people is reduced, which makes it unpopular.
본 발명은 이와 같은 종래의 문제점을 해결하기 위한 것으로, 그 목적은 청국장 제조시 콩을 산더덕 삶은 물로 불리고, 불린 콩을 삶을 때 산더덕분말을 일정 비율로 첨가하는 한편, 발효 및 숙성과정에서도 산더덕분말을 첨가함으로써 청국장의 맛과 영양은 고스란히 보존하면서도 산더덕향의 작용에 의하여 청국장 특유의 불쾌한 냄새를 최소화시킴과 동시에 산더덕에 함유된 인체에 유용한 영양성분이 가미될 수 있도록 한 새로운 산더덕청국장을 제공하는 것이다.The present invention is to solve such a conventional problem, the purpose of which is called soybean boiled water during the production of Cheonggukjang, while adding soybean powder at a certain ratio when boiled soybeans, fermentation and ripening process The addition of sanderdeok powder preserves the taste and nutrition of Cheonggukjang while minimizing the unpleasant odor peculiar to Cheonggukjang by the action of sanderuk odor, and adds new nutrients to the human body. It is to provide Deukdeokcheongjang.
본 발명의 다른 목적은 청국장 제조시 콩을 산더덕 삶은 물로 불리고, 불린 콩을 삶을 때 산더덕분말을 일정 비율로 첨가하는 한편, 발효 및 숙성과정에서도 산더덕분말을 첨가함으로써 청국장의 맛과 영양은 고스란히 보존하면서도 산더덕향의 작용에 의하여 청국장 특유의 불쾌한 냄새를 최소화시킴과 동시에 산더덕에 함유된 인체에 유용한 영양성분이 가미될 수 있도록 한 새로운 산더덕청국장의 제조방법을 제공하는 것이다. Another object of the present invention is called soybean boiled water during the production of the Cheonggukjang, while adding soybean powder in a certain ratio when boiled soybeans, while adding fermented and fermented during the fermentation and ripening process, the taste and nutrition While preserving intact, while minimizing the unpleasant smell peculiar to Cheonggukjang by the action of the Sanderdeokhyang at the same time, it provides a new manufacturing method of Sanderdeokcheongjangjang so that the useful nutrients contained in the sand.
이와 같은 목적을 달성하기 위하여, 본 발명에 따른 산더덕청국장은 콩이 담긴 용기에 콩양의 3∼5배의 산더덕 삶은 물을 부어 20∼28시간 동안 불린 콩에 대하여 산더덕분말의 첨가비율이 1,000:1이 되도록 산더덕분말을 첨가하여 삶은 후 건져내어 40∼50℃의 온도로 식힌 다음, 삶은 콩에 대하여 산더덕분말의 첨가비율이 800:1이 되도록 산더덕분말을 첨가 한 후 25℃로 유지되는 발효실에서 60∼70시간동안 발효시키고, 발효된 청국장에 대하여 산더덕분말의 첨가비율이 1,000:1이 되도록 산더덕분말을 첨가하여 으깬 후 항아리에 담아 48시간동안 숙성시킨 특징을 갖는다.In order to achieve the above object, the Sanderuk Deokcheong Soup according to the present invention pours 3 to 5 times of the boiled water of soybean in a container containing soybean, and adds the ratio of sandderok powder to soybeans soaked for 20 to 28 hours. Add sandder powder to boil 1,000: 1, take it out, cool it to a temperature of 40 ~ 50 ℃, add sandder powder to boiled soybeans at 800: 1, and add 25 ℃. It is fermented for 60 to 70 hours in the fermentation chamber maintained at, and added to the fermented Cheonggukjang so that the addition ratio of sandderok powder is 1,000: 1, and then crushed in a jar and aged for 48 hours.
본 발명에 따른 산더덕청국장의 제조방법은 콩이 담긴 용기에 콩양의 3∼5배에 해당되는 산더덕 삶은 물을 붓고 20∼28시간 동안 정치시켜 콩을 불리는 단계와; 산더덕 삶은 물로 불린 콩에 대한 산더덕분말의 첨가비율이 1,000:1이 되도록 산더덕분말을 첨가하여 혼합한 후 솥에 넣고 가열하여 콩을 삶는 단계와; 삶은 콩을 건져내어 40∼50℃의 온도로 식히는 단계와; 삶은 콩에 대한 산더덕분말의 첨가비율이 800:1이 되도록 산더덕분말을 첨가하여 혼합한 후 25℃의 온도에서 60∼70시간 동안 발효시키는 단계와; 발효된 청국장에 대한 산더덕분말의 첨가비율이 1,000:1이 되도록 산더덕분말을 첨가하여 으깬 후 항아리에 담아 48시간 동안 숙성시키는 단계를 포함한다. The manufacturing method of Shandedeokcheonggukjang according to the present invention comprises the steps of soaking the soybean boiled water corresponding to 3 to 5 times the amount of soybeans in a container containing soybeans and standing for 20 to 28 hours. Adding the sandderok powder so that the addition ratio of the sandblasted powder to the soaked soybean boiled water is 1,000: 1, putting the mixture into a pot and heating to boil the beans; Take out the boiled beans and cool them to a temperature of 40-50 ° C .; Adding and mixing the sanddery powder so that the addition ratio of the sandiness powder to the boiled beans is 800: 1, and then fermenting at a temperature of 25 ° C. for 60 to 70 hours; To add fermented soybean powder to the fermented Chungkukjang so that the addition ratio is 1,000: 1, crushed and added to the jar and put into a jar and aged for 48 hours.
이하, 본 발명을 보다 상세하게 설명한다. Hereinafter, the present invention will be described in more detail.
본 발명에 따른 산더덕청국장 및 그 제조방법에서는 주원료인 콩을 불리는 용액으로 산더덕 삶은 물을 사용하고, 발효단계 및 숙성단계에서도 산더덕분말을 첨가한다.Shandedeokcheonggukjang and its manufacturing method according to the present invention using the raw boiled water as a solution called soybean as the main raw material, and adds sanderdeok powder in the fermentation step and ripening step.
이를 위하여 본 발명에서는 산더덕 삶은 물에 콩을 넣어 20∼28시간 동안 불린 다음, 불린 콩에 대하여 산더덕분말의 첨가비율이 1,000:1이 되도록 산더덕분말을 첨가하고 혼합한 후 솥에 넣고 가열하면서 삶는다.To this end, in the present invention, the soybeans are put in soybean boiled water and soaked for 20 to 28 hours, and then, the soybean powder is added to the soybean so that the addition ratio of the soybean powder is 1,000: 1. Boil it while
상기 산더덕 삶은 물에 콩을 불리는 과정에서 산더덕 삶은 물의 양은 콩량의 3∼5배가 되도록 한다. The amount of water boiled in the process called soybeans in the raw water to be three to five times the amount of beans.
삶은 콩을 건져내어 40∼50℃의 온도로 식힌 다음, 삶은 콩에 대하여 산더덕분말의 첨가비율이 800:1이 되도록 산더덕분말을 첨가하여 고르게 혼합한 후 25℃로 유지되는 발효실에서 60∼70시간 동안 발효시킨다.Take out the boiled beans, cool them to a temperature of 40 ~ 50 ℃, add them evenly and add evenly so that the addition ratio of sandander powder is 800: 1 to the boiled beans. Ferment for 70 hours.
상기와 같이 발효된 청국장에 대한 산더덕분말의 첨가비율이 1,000:1이 되도록 산더덕분말을 첨가하여 혼합하여 으깨고 이를 항아리에 담아 48시간동안 숙성시킨다.Add the Sanderdeok powder to the fermented Cheonggukjang so that the addition ratio is 1,000: 1, mix and mash it, put it in a jar and mature for 48 hours.
이와 같은 본 발명에서 상기 산더덕분말은 48℃의 온도에서 48시간 동안 건조한 후 곱게 분쇄하여 제조한다.In the present invention, the sandder powder is prepared by drying finely for 48 hours at a temperature of 48 ℃.
상기 본 발명에 따른 산더덕청국장을 제조하기 위하여 첨가되는 산더덕은 주성분이 인삼의 그것과 동일한 사포닌(Saponin)으로서 예로부터 사삼(沙蔘) 또는 백삼(白蔘)이라 불리우면서 식용과 약용으로 많이 사용되어 온 식물이다. Shandedeok, which is added to prepare Sanderdeokcheongjang according to the present invention, has the same main ingredient as saponin (Saponin) of ginseng, and has been called sasam (백) or white ginseng (白 蔘) since ancient times for food and medicinal purposes. It is a plant that has been used.
상기한 산더덕은 가용성 고형물 30.5%, 총질소 0.42%, 조단백 2.63%, 수용성 단백 0.395%, 당(6.90°brix)의 화학적 성분으로 구성된 것으로 알려진다. The above-mentioned sandals are known to consist of 30.5% soluble solids, 0.42% total nitrogen, 2.63% crude protein, 0.395% water soluble protein, and chemical components of sugar (6.90 ° brix).
이와 같은 산더덕은 『신농본초경』,『본초강목』,『간역방』 등 고래의 한방기서에 의하여 알 수 있는 바와 같이, 그 뛰어난 약효를 인정받고 있으며 민간요법에서도 다양하게 사용되고 있다.Such a sand duodeok has been recognized for its excellent medicinal effects as seen in whales, such as 『Shinnongbonchocho』, 『Bonchogangmokmok』, 『Kanjibang』, and is widely used in folk medicine.
특히 산더덕은 상기한 사포닌, 이눌린 등의 성분으로 인해 섭취시 비위계통과 폐, 신장 등을 보호하는 역할을 하고, 거담, 해소, 강장, 해열, 건위, 해독의 효능이 뛰어나며, 신체기능에 있어 필수 지방인 리놀레인산, 칼슘, 인, 철분 등을 많이 함유하고 있어 뼈와 혈액을 건강하게 유지하는데 효과가 있는 것으로 밝혀졌다. In particular, Sandodeok acts to protect the nasal system, lungs, kidneys, etc. due to the above-mentioned saponins and inulin, and is effective in expectoration, relieving, tonic, fever, dryness, and detoxification. It contains a lot of essential fats, linoleic acid, calcium, phosphorus, iron, etc. It has been found to be effective in maintaining bone and blood.
상기와 같이 산더덕 삶은 물을 이용하여 콩을 불리고, 불린 콩을 삶는 과정에서 산더덕분말을 첨가하며, 발효과정 및 숙성과정에서도 산더덕분말을 첨가하면, 산더덕 특유의 향이 발생되면서 청국장에서 발생되는 불쾌한 냄새의 발생이 억제되기 때문에 제조된 청국장에서는 불쾌한 냄새가 나지 않으며, 오히려 부드러운 산더덕향이 발생되어 먹기 좋고, 먹고난 후에도 입안에 은은한 더덕향이 남게 된다.As mentioned above, the soybeans are soaked using water, and the soybean powder is added during the soaking of soybeans, and when the sandalwood powder is added in the fermentation and ripening process, the characteristic flavor is generated in Cheonggukjang. Since the occurrence of unpleasant odors are suppressed, the produced Cheonggukjang does not have an unpleasant odor, but rather, a mild sandal smell is generated, and it is easy to eat, and after eating, a mild odor is left in the mouth.
실시예Example
산더덕을 푹 삶아서 제조한 산더덕 삶은 물 20ℓ, 콩 5Kg, 48℃에서 48시간동안 건조한 후 곱게 분쇄한 산더덕분말 20g을 준비한다.Prepared by simmering sandiness, 20 liters of sandiness, 5Kg soybeans, dried for 48 hours at 48 ℃ and finely ground 20g of sandiness powder.
산더덕 삶은 물 20ℓ에 5Kg의 콩을 넣은 후 24시간 동안 불렸다.It was soaked for 24 hours after adding 5 kg of soybeans to 20 liters of boiled water.
산더덕 삶은 물에 불린 콩을 솥에 넣고, 산더덕분말 5g을 첨가하여 고르게 혼합 한 후 가열하여 콩을 삶았다.Put the soybeans boiled in the water into a pot, add 5 g of the sandblasted powder, mix it evenly, and heat the boiled beans.
삶은 콩을 건져내어 45℃로 되게 식힌 후 다시 산더덕분말 4g을 첨가하여 고르게 혼합하고 20℃로 유지되는 발효실에서 65시간동안 발효시켰다.The boiled soybeans were taken out and cooled to 45 ° C., and then 4 g of sandalwood powder was added and mixed evenly and fermented in a fermentation chamber maintained at 20 ° C. for 65 hours.
약 24시간이 지나는 시점에서부터 삶은 콩의 표면에 점성물질 즉, 진이 생기면서 삶은 콩의 표면에 주름이 생기기 시각하였고, 50시간이 경과될 무렵부터 점성물질 발생량이 현저히 많아졌다.After about 24 hours, the viscous substance, that is, the appearance of the boiled soybeans, began to appear as wrinkles on the surface of the boiled soybeans, and the amount of viscous substances increased significantly after 50 hours.
이와 같이 발효가 완료된 청국장에 5g의 산더더분말을 첨가한 후 절구에 넣고 빻아 으깬 상태에서 항아리에 담아 48시간 동안 숙성시켰다.Thus, 5g of sander powder was added to the fermented Chonggukjang, put in mortar and ground in a jar in a crushed state and aged for 48 hours.
이와 같이 숙성된 청국장에서는 옅은 산더덕향이 풍기면서 청국장 특유의 불쾌한 냄새가 거의 나지 않았으며, 조리과정이나 조리 후 식탁에 올려 놓았을 때에도 불쾌한 냄새가 나지 않았다.Cheonggukjang matured in this way has a mild smell of smell and almost no unpleasant smell of Cheonggukjang, and even when placed on the table after cooking or cooking, it did not smell unpleasant.
본 발명에 따른 산더덕청국장을 조리하여 먹었을 경우, 입안에 산더덕향이 은은하게 남아 있어서 향긋하였다. When cooked and eaten Sanderukcheongjangjang according to the present invention, the sandalwood fragrance remained soft in the mouth.
이와 같은 본 발명을 적용하면, 청국장의 맛과 영양은 고스란히 보존되면서 산더덕향의 작용에 의하여 청국장 특유의 불쾌한 냄새가 최소화되는 것은 물론 제조과정, 발효과정 및 숙성과정에서 첨가된 산더덕분말로부터 인체에 유용한 각종 영양요소가 청국장에 가미됨에 따라 인체에 더욱더 유용하며, 전통적인 청국장을 대중화시킬 수 있다는 효과가 있다. Applying the present invention, while the taste and nutrition of Cheonggukjang is preserved intact, the unpleasant odor peculiar to Cheonggukjang is minimized by the action of sanderdeok flavor, as well as the human body from the added powder during the manufacturing process, fermentation process and aging process. Various nutritional factors that are useful for adding to Cheonggukjang are more useful to the human body and have the effect of popularizing traditional Cheonggukjang.
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