KR100519484B1 - The manufacturing method of the Chungkookjang which remove the off-flavor and the browning reaction by adding of the Ginseang - Google Patents

Abstract

The present invention relates to a functional Cheonggukjang prepared by fermenting soybean and ginseng when fermented by mixing soybean, rich in physiologically active substances, nutritionally excellent, and suppressing unpleasant smell peculiar to Cheonggukjang and browning phenomenon during storage. The present invention is to prevent the outflow of various water-soluble nutrients that may be lost in the process called by soaking the soybeans in water for a long time by lowering the temperature by increasing the temperature of the raw soybeans and put in boiling water to heat the boiling water to lower the temperature; Ginseng is added and added together, then fermented at high temperature to remove unpleasant odor peculiar to Cheonggukjang, so that it can be easily consumed by eating raw, so that the nutritional ingredients such as dietary fiber and essential amino acid contained in soybean and ginseng It is to prepare a functional Cheonggukjang that can be consumed as it is a variety of bioactive substances, enzymes, naphtha bacteria and lactic acid bacteria useful to the body. In addition, the functional Cheonggukjang prepared in this way has the characteristic of preventing the browning phenomenon caused by the reaction of various substances produced during fermentation and fermentation process to prevent the quality degradation caused by browning during the storage and distribution period.

Description

Functional Cheonggukjang and its manufacturing method to reduce odor and browning by adding ginseng {The manufacturing method of the Chungkookjang which remove the off-flavor and the browning reaction by adding of the Ginseang}

The present invention relates to a functional Cheonggukjang, which is very nutritious and suppresses the unpleasant smell and browning phenomenon peculiar to Cheonggukjang, and more particularly, to a method of fermentation by adding ginseng during the cooking process. Increasing the preference for Cheonggukjang by reducing the unpleasant odors produced in the nutrients, and nutrients such as dietary fiber and essential amino acids contained in soybeans and ginseng, as well as various bioactive substances, enzymes, and And lactic acid bacteria, etc. can be taken as it is. In addition, it is possible to prevent the browning phenomenon that occurs during the storage and distribution period by inhibiting the production of browning material produced during fermentation and ripening period of Cheonggukjang has a feature that can produce a high quality Cheonggukjang excellent in sensory properties.

 Soybeans are a very nutritious and functional food material that has been studied so far, according to studies, 8 phenolic acids, 12 isoflavones, phytic acid and saponin ( It contains high amounts of useful bioactive substances such as saponines and lecithin, and these bioactive substances are anti-cancer, anti-aging, constipation relief, anti-renal insufficiency, anti-allergy, anti-obesity, HIV growth suppression, prevention of cholelithiasis, diuretic action. It has been reported that the results are very effective in preventing and treating dementia, anti-cholesterolemia, hyperlipidemia, prevention of arteriosclerosis, and anti-cardiovascular disease. Soybeans, on the other hand, have a component that interferes with the activity of intestinal protein digestive enzymes. Soybeans have lower digestibility compared to milk, nutritional disorders such as trypsin inhibitors and phytic acid. Unpleasant sensation when drinking and stability during storage, in particular the beany flavor caused by the oxidation or decomposition of lipids contained in soybeans, there is a drawback (beany flavor) occurs due to the fact that the use is limited.

Cheonggukjang is fermented in the shortest period (2 ~ 3 days) among soybean fermented foods and contains unique flavor and excellent nutrients. It is a Korean traditional fermented food that contains Bacillus natto during fermentation and ripening . , Bacillus subtilis (Bacillus subtilis; Bacillus subtilis) in the microbial metabolism, such as the various enzymes of the amylase, protease, lipase or the like produced by microorganisms such as saccharides, amino acids, vitamins, minerals, bioactive substance, an organic acid product and bacteria It is a functional and nutritionally excellent natural health food containing activity and cell protein. It can increase the absorption rate of soy protein by more than 95%. Cheonggukjang containing these products is supplemented with enzymes that are lacking in the body of modern people who are unbalanced due to irregular eating habits and intake of various medicines and harmful additives and promotes metabolism to help the body function smoothly. It can help.

Cheonggukjang's physiological activity, which has been recently discovered by many researchers, includes isoflavons, phytic acid, saponin, trypsin inhibitor, and tocoperol derived from soybeans. ), Functional foods containing various physiologically active substances such as unsaturated fatty acids, dietary fiber, oligosaccharides, antioxidants and thrombolytic enzymes, and antihypertensive effect, blood cholesterol lowering ability, antimutagenicity, anticancer activity, antioxidant activity, thrombus Solubility. The main ingredient of the sticky mucus material produced during fermentation of Cheonggukjang is polyglutamic acid, which combines with calcium to promote absorption of calcium, and also plays a role in making anticancer substance called Taxol and delivering it to the body. Xenostin, an antioxidant in isoflavone, a bioactive substance in soybeans, is converted to genistein as it is fermented to act as an anti-estrogen, which is particularly helpful for the prevention or treatment of osteoporosis or menopausal syndrome in women. In addition, Cheonggukjang is rich in fiber, which prevents stools from hardening and hardening, and also stimulates the large intestine wall to shorten the stool passing time of the stool and improves constipation. Vitamins B _1, B ₂ , B ₆ , and B ₁₂ are made to promote metabolism, which prevents nutrients from accumulating to fat and helps the nutrients to be completely broken down through the metabolic circuit. In particular, vitamin B ₁₂ is a nutrient that is difficult to eat in vegetarians, but if you eat Cheonggukjang, you can get vitamin B ₁₂ without eating meat. Lecithin and saponin contained in Cheonggukjang prevents obesity by releasing excessive absorption of fat. Despite the excellence due to such various functions and nutritional ingredients, the preference for Cheonggukjang is quite low for the general public and is not widely used in real life.

According to a recent survey, about 50% of consumers who have used Cheonggukjang in the market showed dissatisfaction with the product, and pointed to dissatisfaction (52.3%) and preservation median quality (30.7%) as dissatisfaction factors. It is known that the odor of Cheonggukjang originates from pyrazine or sulfide compounds produced by Bacillus . In addition, Cheonggukjang fermented soybeans with no fat removed under natural exposure conditions, and not subjected to heat sterilization, resulting in rapid quality change during storage and distribution due to light and oxygen contact and changes in color and color of lipids caused by microorganisms and their enzymatic actions. Degrades.

Boiling for about 5 minutes when ingested in Cheonggukjang completely destroys microorganisms and enzymes, and nucleic acid (DNA), which is known to have an immune boosting effect, is completely destroyed when boiled, and vitamin B ₂ is about 50% destroyed. In general, during the process of soaking soybeans in water during the manufacturing process of the cheonggukjang has a problem in that water-soluble nutrients such as vitamins contained in soybeans and bioactive substances are leaked.

Until now, the technical research for improving the quality and industrialization of Cheonggukjang has been made by Cheonggukjang by low temperature aging and its manufacturing method (Korean Patent Publication No. 1020020078085), the capsules, pills and tablets (Korean Patent Publication No. 1020020009818) Manufacturing method of Korean Cheonggukjang (Korean Patent Registration No. 1003868870000), manufacturing method of Cheongguk Janghwan (Korean Patent Publication No. 1020010079462), manufacturing method of functional Cheonggukjang using whole-active raw soybean micropowder (Korean Patent Publication No. 1020010072808), Manufacturing Method (Korean Patent Publication No. 1020010044669), Manufacturing Method of Cheonggukjang Ring (Korean Patent Publication No. 1020010025812), Manufacturing Method of Cheonggukjang Improved Flavor by Adding Yucca Extract, Korean Patent Publication No. 1020010012828), Functional Cheonggukjang and Manufacturing Method thereof (Korea Patent Publication) Publication number 1020000049010), Bacillus richen Formis B1 strain and its use (Korean Patent Registration No. 1003681830000), Vitamin Bwon fortified Cheonggukjang production method (Korean Patent Publication No. 1003297040000), Cheonggukjang using small beans and its manufacturing method (Korea Patent Registration No. 1003241320000) Cheonggukjang and its manufacturing method (South Korea Patent Publication No. 1019990033912), Cheonggukjang and its manufacturing method (Black Patent Publication No. 1003112560000) using black beans, manufacturing method of Cheonggukjang without the disgusting smell (Korean Patent Publication No. 1019960009482), mugwort extract and pepper seeds Although there is a manufacturing method of Cheonggukjang without adding odor by adding oil (Korean Patent Publication No. 1001346810000), a manufacturing method of unsalted Cheonggukjang (Korean Patent Registration No. 1000528300000), these studies have been conducted on the functionality and manufacturing method of Cheonggukjang according to the present invention. And indicate a difference.

Ginseng is a special product of Korea, and as an active ingredient, about 30 kinds of saponins named as ginsenosides are divided into diol, triol, and oleanane based on their structural characteristics. Fat-soluble components include essential oils, antiproliferative effect on cancer cells, anti-platelet action and anti-platelet activity, polyacetylene component, and lipid peroxidation inhibitory activity Polyphenol (polyphenol) with a small amount, such as alkaloids that are expected to be physiological activity as a trace, in addition to inhibit the activity of toxohormone (toxohormone-L), one of the toxins to promote lipolysis, and enhances immune function Active acidic polysaccharides, anticomplementary activity polysaccharides, and protein-containing polysaccharides with biodefense functions are isolated and reported. It is. The herbal effect on ginseng greatly improves the energy in the Middle and Chinese medicine, strengthens the lungs, improves the spleen, makes the heart comfortable, and ginseng is the It is used as a medicine to boost the yang of the five intestines, ie, the liver, heart, lungs, kidneys, and spleen, to stabilize the mind, remove the soldiers entering the fives, and brighten the eyes. Wise and long, taking a long time is said to be lighter and longer life. In addition, it was widely used in prescription of ginseng formulations for medicines such as medicinal herbs and synonyms, and the pharmacological efficacy and clinical research results of these ginsengs have been reconfirmed by modern science to promote brain activity, brain cell growth, hypertension, Effects on diabetes, hypertension and atherosclerosis, homeostasis of body control functions, fatigue and endurance enhancement, brain activity and neuronal protection, blood circulation, arteriosclerosis and hyperlipidemia , Effects of improving sexual dysfunction and jeongjeonggyeong, anti-carcinogenic and cancer prevention effects, immune function enhancement effect and usefulness as an adjuvant therapy of cancer, detoxification, radiation defense action, immune function enhancement effect, hangover removal effect scientifically It turns out.

In the present invention, by adding such ginseng as a subsidiary ingredient in the production of Cheonggukjang supplements the physiologically active substances and nutrients of ginseng, improve the taste and odor of Cheonggukjang by ginseng components, leads to the effect of inhibiting browning phenomenon during storage period after fermentation I can make it.

Cheonggukjang has been steadily decreasing in recent years due to severe unpleasant odor, and the edible method is the destruction of these physiologically active substances when heated and cooked. Therefore, in order to increase consumption of Cheonggukjang with good nutrition and physiological activity, it is necessary to improve the production method and edible method of Cheonggukjang and develop new processed foods based on Cheonggukjang.

An object of the present invention is to provide a method for producing a functional Cheonggukjang with different tastes and flavors, rich in bioactive substances and nutrients by fermentation at high temperature by adding ginseng as a subsidiary ingredient in steaming, by varying the pretreatment method of soybean raw materials. .

Another object of the present invention is to enable the ingestion of functional Cheonggukjang with the advantages of elimination of unpleasant odors and suppressed browning phenomenon as raw fermentation is completed, thereby maximizing the activity of bioactive substances, nutrients, live bacteria, etc. contained in Cheonggukjang To provide a variety of ways to utilize.

In order to make up for the disadvantages of the existing manufacturing process of Cheonggukjang, the immersion process is omitted during the pretreatment process of raw materials, and the process of increasing the steam is added. We have established a manufacturing method to suppress browning that occurs during storage, distribution and distribution.

In general, during the production of Cheonggukjang, soybeans are washed with water and immersed in water for 10 hours or more at room temperature, and the process is called. In this process, a significant amount of water-soluble nutrients and bioactive components such as saponins are lost. In order to solve this problem, the beans are washed with water and heated in boiling water for 30 minutes, then the temperature is lowered to increase and increase the concentration, thereby minimizing the loss of soluble nutrients lost during immersion and eliminating the long immersion process. By adding ginseng to the process of increasing the weight, it adds physiologically active ingredients of fiber and ginseng and gives masking effect such as soy fishy smell and ammonia smell by ginseng ingredients. The natural high temperature fermentation at 40 ~ 50 ℃ prevents the contamination of molds and other bacteria and activates the growth of Bacillus bacteria. Cheonggukjang prepared in this way can be easily eaten raw without boiling because it suppresses the smell of ammonia and sulfur that cause peculiar unpleasant odor that occurs during the manufacturing process. Active substance, protease, and nutrients decomposed in an easy-to-absorb form can be consumed as it is without fermentation and loss, and fermentation can be increased. In addition, the browning phenomenon that occurs during the preservation of Cheonggukjang is accompanied by enzymatic browning reaction by microbial growth and non-enzymatic browning reaction by the Mylar reaction between components produced during aging. The appearance of the product is degraded in quality, but the functional Cheonggukjang prepared by the present invention is significantly inhibited browning phenomenon and does not cause a change in color even when stored for 6 months or more.

The present invention relates to a cheongukjang and a manufacturing method for reducing the unpleasant smell and browning phenomenon peculiar to Cheonggukjang and to heat it for 30 minutes by selecting and washing the raw soybeans in boiling water for more than 12 hours in the water of the conventional production method Pre-treatment step of raw material to prevent loss of water-soluble components lost when immersed in use, and lowering the temperature after heating to increase the temperature for 60 minutes, and then adding ginseng to heat in a hot bath for 2 hours and 30 minutes at low temperature and then cooling to 50 ° C. By inoculating 1 to 2% of the precultured Bacillus subtilis seed broth or by using bacteria in the air, fermented at 40 to 50 ° C in a fermentation chamber for 20 to 48 hours. It is composed of making a clear and colorful Cheonggukjang. The ginseng is not particularly limited in its kind, red ginseng or dried ginseng or a mixture thereof may be used.

 Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.

Comparative example

3Kg of raw soybeans are selected and washed with water, and then put into 10.5 L of boiling water at 100 ° C, heated for 30 minutes, and the temperature is lowered and increased for 1 hour. Slowly heat for 2 hours and 30 minutes in a bath to soften the beans. Concentrate the sap generated during the cooking with the raw material and cool to 50 ℃. After fermentation in a 45 ℃ fermenter for 24 hours, it is ground to a sample 1.

Example 1

3Kg of raw soybeans are selected and washed with water, and then put into 10.5 L of boiling water at 100 ° C, heated for 30 minutes, and the temperature is lowered and increased for 1 hour. Wash 15g of red ginseng, put it in the cooker, and slowly heat it for 2 hours and 30 minutes with a bath to soften the beans and red ginseng. Concentrate the sap generated during the cooking with the raw material and cool to 50 ℃. After fermentation in a 45 ℃ fermenter for 24 hours, it is ground to a sample 2.

Example 2

3Kg of raw soybeans are selected and washed with water, and then put into 10.5 L of boiling water at 100 ° C, heated for 30 minutes, and the temperature is lowered and increased for 1 hour. Wash 60g of red ginseng, put it in the cooker, and slowly heat it with a hot water for 2 hours and 30 minutes to soften the beans and red ginseng. Concentrate the sap generated during the cooking with the raw material and cool to 50 ℃. After fermentation in a 45 ℃ fermenter for 24 hours, it is ground to a sample 3.

Example 3

3Kg of raw soybeans are selected and washed with water, and then put into 10.5 L of boiling water at 100 ° C, heated for 30 minutes, and the temperature is lowered and increased for 1 hour. Wash the red ginseng 120g, put it in the cooker and slowly heat it for 2 hours and 30 minutes with a bath to soften the beans and red ginseng. Concentrate the sap generated during the cooking with the raw material and cool to 50 ℃. After fermentation in a 45 ℃ fermenter for 24 hours, it is ground to a sample 4.

  The sensory characteristics of the samples according to the above examples were selected from the ten trained inspectors and evaluated in terms of odor, ginseng smell, bitter taste, browning degree, preference, and the like.

Table 1. Sensory test of Cheonggukjang with different amounts of ginseng

Displeasure Ginseng smell bitter Browning degree Symbol Sample 1 +++++ - - +++++ One Sample 2 ++ - - ++ 2 Sample 3 - - - - 5 Sample 4 - + ++ - 2

   * Sensory display:-None, + Almost none, ++ available, +++++ Very severe

   * Preference: 1 Very Low, 2 Low, 3 Normal, 4 High, 5 Very High

As shown in Table 1, the unpleasant odor generated after fermentation was remarkably reduced by the addition of ginseng, showing excellent organoleptic properties in terms of browning prevention and palatability.

Based on the above results, the mixing ratio of ginseng phase as an auxiliary material is considered to be 5 to 10% suitable for the weight of soybean material. If the added amount of ginseng is less than 0.5% of the weight of soybean, it is difficult to remove the odor of Cheonggukjang efficiently.If it exceeds 10%, the quality deterioration due to poor fermentation of Cheonggukjang and poor texture of ginseng and poor texture And the like.

Based on the results, the ingredient characteristics and fermentation characteristics of the functional Cheonggukjang prepared according to Example 2 are as follows.

The results of general component analysis of functional Cheonggukjang are shown in Table 2. It contains 15.09% protein and 6% dietary fiber, which is very nutritionally excellent. In general, insoluble fiber is known to improve constipation, water-soluble fiber is known to have the effect of preventing diarrhea.

Table 2. General Ingredient Content

              Per 100g of sample

nutrient Content (G) moisture 61.32 Ash  2.63 Crude fat  2.19 Crude protein 15.09 carbohydrate 19.04 Dietary Fiber Insoluble Water Soluble  3.7  2.3

In addition, as shown in Table 3, minerals contain 84.74mg% of calcium and 3.16mg% of iron in 100g of Cheonggukjang, indicating that it can be an excellent source of natural calcium and iron.

Table 3. Mineral Content

           Per 100g of sample

nutrient Content (mg) iron 3.16 calcium 84.74 salt 166.6

Table 4 shows the types and amounts of amino acids contained in Cheonggukjang prepared by the present invention.

4. Amino Acid Content

Per 100g of sample

amino acid Content (mg) amino acid Content (mg) Aspartic acid 16.8 Cysteine 2.2 Glutamic acid 251.6 Valine 58.0 Serine 23.6 Methionine 22.0 Histidine 29.0 Phenylalanine 48.4 Glycine 44.7 Isoleucine 48.4 Threonine 35.4 Leucine 142.6 Arginine 2.1 Lysine 164.1 Alanine 141.9 Proline 5.8 Tyrosine 42.2

The protein contained in Cheonggukjang is broken down into amino acid form by protease, a protease produced by Bacillus cells, so that it can be easily absorbed by the small intestine upon ingestion. In general, boiled soybean protein absorption rate is around 65%, but when fermented soybeans can absorb more than 95% soy protein.

The number of microorganisms in Cheonggukjang prepared by the present invention is shown in Table 5.

Table 5. Number of Microorganisms in Cheonggukjang

         Cheong Guk Chang       Bacillus 1.0 × 10 ⁸       Lactobacillus 1.0 × 10 ⁷       Total bacteria 3.3 × 10 ⁸

Bacillus bacteria contained in Cheonggukjang produce organic acids that stimulate the intestines to promote digestive activity, which is effective in treating constipation.Protease decomposes blood clots by making proteolytic enzymes to prevent diseases such as myocardial infarction and stroke. To be able.

Example 4

The chromaticity change of two months after the preparation of the sample currently distributed by the general Cheonggukjang and the Cheonggukjang prepared by the present invention was measured and shown in Table 6.

Table 6. Cheonggukjang's chromaticity measurement

L value a value b value Sample 1 49.87  7.00 18.26 Sample 2 43.44 11.29 21.01 Invention 58.66  7.03 20.90

Cheonggukjang prepared by the present invention shows a significantly higher L value than other Cheonggukjang samples as shown in Table 5, so the color is very bright, almost like the color of the raw soybeans, giving a fresh feeling and the factors that enhance the palatability do.

Example 5

While storing the functional Cheonggukjang prepared in Example 2 and refrigerated, the color change according to storage period was measured and shown in Table 7.

Table 7. Changes in chromaticity of Chungkookjang with storage

L value a value b value   1 day after manufacture 53.56 7.19 21.84 2 months after manufacture 58.66 7.03 20.90 4 months after manufacturing 54.56 6.95 21.64

After storage for 4 months or more in the refrigerating chamber there was almost no change in L value, a value, b value, etc. This browning phenomenon suppression function was maintained even after 1 year or more after storage.

Example 6

The functional Cheonggukjang prepared in the same manner as in Example 2 was rapidly frozen to -40 ° C. or lower, and the lyophilization method was carried out at low temperature under reduced pressure to make Cheonggukjang powder and used as raw materials for various beverages, raw foods and sauces.

Example 7

Raw Cheonggukjang powder prepared in Example 6 was compressed into tablets at a constant pressure to make 100mg tablets, 300mg tablets, and the like.

Example 8

Cheonggukjang prepared as in Example 2 was made into a paste state to prepare a dietary meal for diet and diet rich in fiber and protein.

Cheonggukjang prepared by the present invention can be easily taken in the raw material and the preference can be increased by eliminating the ammonia odor and sulfur-containing odor that causes the unpleasant odor of the cheongukjang produced during the general manufacturing method. In addition, the enzymatic browning phenomenon caused by enzymes produced during fermentation of Cheonggukjang and non-enzymatic browning phenomenon through the myal reaction of various sugars and amino acids produced from fermentation products are also blocked when stored for more than one year.

Cheonggukjang can be eaten raw, so it has the advantage of ingesting many physiologically active substances, proteolytic enzymes, and nutrients decomposed in an easily absorbed form as naturally fermented foods without changing or losing ingredients.

The functional Cheonggukjang prepared by the present invention can remove unpleasant odors and suppress browning phenomenon during storage, so that the shelf life can be extended by forming in the form of powder, granules, tablets, etc. after freeze-drying, and easy to carry. In addition, it was able to mass-produce and distribute high-value-added Cheonggukjang-related products that maximized its functionality, and provide methods that can be widely used for beverages, meal substitutes, and various salad dressings.

1 is a manufacturing process of the functional Cheonggukjang according to the present invention

Claims (5)

Selected and washed with soybeans, boiled in 100 ° C. boiling water for 30 minutes or more, and then steamed. Ginseng was added to 0.5 to 10% by weight based on the weight of the beans, heated in a water bath, cooled to 50 ° C., and pre-cultured. Bacillus subtilis ( Bacillus subtilis) A method of producing a functional Cheonggukjang characterized in that the seed solution is inoculated 1 ~ 2% or fermented in a 40 ~ 50 ℃ fermentation chamber using a bacterium in the air. The method of claim 1, The type that can be used as the ginseng is a manufacturing method of functional cheonggukjang characterized in that at least one selected from red ginseng, dry ginseng. Functional Cheonggukjang prepared by claim 1       Method of producing a functional Cheonggukjang characterized in that the form of powder, granules, tablets, etc. by lyophilizing the Cheonggukjang prepared in claim 1 Functional Cheonggukjang, which is used as a raw material for beverages, meal substitutes, sauces, etc. using the powder prepared by the method described in claim 4.