KR100534562B1 - Functional Confectionery with Fermented Soybean - Google Patents

Abstract

By adding sweet and savory taste to minimize rejection, anyone can easily consume Cheonggukjang so that it can be beneficial to our body and promote health, 15 ~ 30% by weight of egg white, 20 ~ 40% by weight of sweetener, 15 ~ Cheonggukjang powder 30 wt%, 10-30% by weight of a nutty flavored powder is mixed and kneaded and baked in an oven at 90-160 ° C. for 15-90 minutes to provide a functional Cheongguk confection.

The oven temperature and baking time were adjusted to maintain more than 200 million bacteria / g of Bacillus bacteria cultured in Cheonggukjang powder in the baked state, and edible herbal powders such as silk powder, mint or lavender, fruit juice, etc. Select one or more and add it in the range of 0.2 to 5% by weight based on the total weight.

Description

Functional Cheonggukjang Sweets {Functional Confectionery with Fermented Soybean}

The present invention relates to a functional Cheonggukjang confectionery, and more particularly, to sweeten and sweeten nuts in Cheonggukjang powder to produce a sweet taste while providing a lot of Cheonggukjang to children and many others. Functional cheongukjang confectionery.

In general, Cheonggukjang is known as a nutritious and digestible food.The soybeans are soaked in hot water for 10 to 20 hours, poured with water, boiled, cooked, and then floated only by warming them. After cooling to ℃ and put in a warm place to warm to about 45 ℃ Bacillus (Bacillus) is propagated and fermented. Bacillus bacteria are known to have high digestibility because they contain enzymes such as proteolytic enzymes and glycosylase enzymes. Bacillus bacteria are known to float very well if they are placed between soybeans because they contain a lot of rice straw.

Beans are known to be rich in protein, fat, and low in carbohydrates, and are rich in vitamins and minerals. Soybeans can be used as a meat substitute, soymilk can be consumed as a milk substitute, and soybeans contain many beneficial ingredients such as dietary fiber, phospholipids, isoflavones, saponins, trypsin inhibitors, and phytic acid. It is known as a comprehensive nutritional food and its food is recommended.

Recently, however, children and adolescents tend to be reluctant to eat soybeans or fermented foods such as soybeans and soybean paste. This is mainly due to the westernized eating habits and the sense of refusal to taste and aroma of soybeans and Cheonggukjang.

Therefore, the technology for ingesting a lot of cheonggukjang, which is a very useful food for our body in a variety of ways, has been developed, and among them, a lot of techniques for powdering and providing the cheonggukjang.

As a technique for providing a conventional Cheonggukjang by powdering, Korean Patent Publication Nos. 2003-68290, 2003-8398, 2003-8200, 1999-70171 and the like are known.

However, in the case of providing the powdered Cheonggukjang, there are inconveniences such as the feeling of neck hungness due to the ingestion of powder and the need to eat several cutlery to eat the necessary amount of the day. There is such a difficulty.

It is an object of the present invention to provide a functional Cheongguk confectionery that minimizes the rejection by making sweets such as cookies or biscuits and adding sweet and savory flavors so that children or adolescents can easily access using the Cheonggukjang powder.

Functional Cheonggukjang confectionery proposed by the present invention is about 15 to 30% by weight of egg white, about 20 to 40% by weight of sweetener, about 15 to 30% by weight of Cheonggukjang powder, about 10 to 30% by weight of nut powder to taste The mixture is kneaded and baked in an oven at a temperature of about 90 to 160 ° C. for about 15 to 90 minutes.

The functional Cheonggukjang confection of the present invention adjusts the temperature of the oven and the baking time so that the number of live bacteria of Bacillus bacteria cultured in Cheonggukjang powder is maintained at 200 million / g or more in the baked state.

In addition, the functional Cheongguk confection of the present invention may be added to the range of about 0.2 to 5% by weight based on the total weight by selecting at least one of edible herbal powders such as silk powder, mint or lavender and fruit juice as other additives.

The egg white is mainly used as the egg white, duck egg white or ostrich egg white can also be used.

The sweetener may be selected from sugar, glucose, fructose, dextrin, oligosaccharide, syrup, honey and the like, or may be used alone or in combination of two or more thereof.

The nut to taste savory can be selected from peanuts, walnuts, chestnuts, pine nuts, hazelnut (almonds), almonds, sunflower seeds, sesame seeds, black sesame, etc. can be used alone or in combination of two or more.

The silk powder is used by peptizing and powdering silkworm cocoon using acid decomposition or enzymatic decomposition.

The juice is made of fruits such as oranges, lemons, citrus fruits, grapes, strawberries, apples, peaches, pineapples, tomatoes, bananas, mangoes, plums, or a mixture of two or more.

The Cheonggukjang powder is soaked and soaked in soaked water, soaked in water, steamed, spread sterilized rice straw on the bottom of the imperial plate, transfer steamed beans on it, and then cover the sterilized rice straw on top of it and incubate Bacillus. By fermentation, the rice straw is removed from the fermented soybeans and dried to prepare a process by grinding.

Soybeans, black beans and the like can be used as the beans used in the above, it is also possible to use only soybeans alone, it is also possible to use a mixture of 60 to 90% by weight black beans 10 to 40% by weight.

Sterilization of the rice straw is preferably made by steam sterilization for about 5 to 20 minutes at about 90 ~ 110 ℃ to select only dominant bacteria.

The fermentation process consists of culturing for about 2 to 4 days while maintaining the imperial chamber at about 35 to 50 ℃.

The drying process of the fermented soybean is preferably carried out at about 50 ℃ or less because the active state of the cultured Bacillus bacteria is maintained.

Cheonggukjang powder made as described above is preferably stored and packaged so as to maintain the number of live bacteria 800 million / g or more because the action of the genus Bacillus Bacillus is sufficient.

The production of the Cheonggukjang powder can also be carried out using various well-known methods in addition to the above-described methods.

And the manufacturing method of the functional Cheonggukjang confectionery according to the present invention is mixed with whipped egg white and sweetener while adding other additives as needed, and mixed evenly by the addition of Cheonggukjang powder and nut powder flavoring savory in a sufficiently whipped state After kneading, it is made into a desired confectionary shape and baked in a preheated solid in a preheated oven.

Next, an example of the functional Cheonggukjang confectionery according to the present invention was prepared, and the taste, flavor, and viable cell count were measured.

Example 1

Mix 300g of egg white with 350g of white sugar and whip to add 5g of citrus fruit juice, and add enough 200g of Cheonggukjang powder and 250g of peanut in the state of whipping, then mix and knead it to make a disk shape of 8mm thickness and 80mm diameter. Example 1 was prepared by baking in an oven preheated to 120 ° C. and baking for 40 minutes.

Example 2

Mix 250g of egg white with 300g of oligosaccharide and whip, add 1g of peppermint and 3g of apple juice, add 250g of Cheonggukjang powder and 250g of peanuts in a sufficiently whipped state, mix and knead evenly, and make a disc of 8mm thickness and 80mm diameter Example 2 was prepared by baking into an oven preheated to 130 ° C. for 40 minutes.

Example 3

Mix 350g of egg whites with 350g of white sugar and whip, add 4g of silk powder and 3g of orange juice, mix it with 100g of Cheonggukjang powder and 300g of peanuts in a fully whipped state, and then knead it evenly. It was made into a disk shape and placed in an oven preheated to 100 ℃ baked for 50 minutes to prepare Example 3.

Each of Example 1 to Example 3 obtained as described above was subjected to two tastings of 30 children in their teens and 30 adolescents in their 20s, respectively, and the extent to which Cheonggukjang was added by taste and aroma. The questions are summarized in Table 1 below.

division Example 1 Example 2 Example 3 flavor incense flavor incense flavor incense 10 (persons) Can be sure enough to not eat 2 One 3 3 One I can tell but it's worth eating 10 12 13 11 11 13 Didn't know exactly, good to eat 15 15 12 16 14 15 Very good to eat 3 2 2 3 2 One Sum 30 30 30 30 30 30 20 cars Can be sure enough to not eat One One 2 2 One I can tell but it's worth eating 12 13 12 10 10 11 Didn't know exactly, good to eat 14 13 15 16 15 16 Very good to eat 3 3 One 4 3 2 Sum 30 30 30 30 30 30

As can be seen from Table 1 above, except for some sensitive people, they did not feel much burden to eat, and more than half said that they were good to eat. It is shown that the taste of Cheonggukjang is somewhat hidden by the nutty sweetness and the sweetness of sweeteners, as well as the peculiar aroma of Cheonggukjang by nuts and sweeteners and other additives such as pepper and fruit juice.

Therefore, by adjusting the amount of nuts and sweeteners or selecting the nuts that are enjoyed according to the preferences of consumers, it is possible to make the taste of Cheonggukjang not easily felt, and by adding herbs or juices such as mint or lavender It can be seen that it is possible to greatly reduce the taste and aroma unique to Cheonggukjang.

In Examples 1 to 3, samples of the Cheonggukjang powder and samples baked in the oven were taken, respectively, and the number of live bacteria of Bacillus bacteria present in 1 g was measured, and the results are shown in Table 2 below.

division Example 1 Example 2 Example 3 Cheonggukjang Powder Status (Marie / g) 1.4 billion 1.3 billion 1.2 billion Baked in Oven (Marie / g) 240 million 250 million 260 million

As can be seen from Table 2, although the number of viable cells slightly reduced than the state of the Cheonggukjang powder, it was confirmed that most Bacillus bacteria survive.

And the average weight per one of the above Examples 1 to 3 was about 30g, the calories per one is about 130kcal 6.5% and the daily nutritional recommendation of women 2000kcal and 2500kcal of 20s prescribed by the Korean Nutrition Society 5.2%. Considering that the weight of one of the sediment bread or soboro bread sold in the general market is about 70g, when ingesting two of Examples 1 to 3 according to the present invention, it is about 60g, so that some people feel full. This was confirmed from the survey on the taste and aroma as a result of the result that most of the tasting people (180 people) (152 people) felt that some feeling of satiety. Therefore, intake of two at a meal is 13% or less of the recommended amount of calories per day, it is also possible to use for diet.

In particular, the sample of Example 1 to Example 3 was taken and the amount of dietary fiber contained in one was measured in the range of 2 to 5 mg, carbohydrates 10 to 15 mg, protein 3 to 8 mg, fat 5 It was contained in the range of ~ 10mg, calcium 25 ~ 40mg, it was confirmed that the trace amount of vitamins and various enzymes. From this it can be seen that it is also possible to use the functional Cheonggukjang sweets according to the present invention as a meal replacement or snack.

In the above, a preferred embodiment of the functional Cheonggukjang confectionery according to the present invention has been described, but the present invention is not limited thereto, and various modifications can be made within the scope of the claims and the detailed description of the invention and the accompanying drawings. This also belongs to the scope of the present invention.

According to the functional Cheonggukjang confectionery according to the present invention as described above, it contains protein, fat, lipids, carbohydrates, calcium, phosphorus, iron, vitamins, and the like to improve the detoxification function of the liver and to dissolve blood clots to prevent heart disease and stroke, etc. Cheonggukjang, which prevents and excretes carcinogens in the intestine, improves immunity, generates organic acids, and promotes digestion, it is possible to ingest children and adolescents by easily eating them like sweets.

According to the functional Cheongguk confection according to the present invention, since Bacillus genus Bacillus and Bacillus subtilis survive sufficiently, enzymes such as amylase, protease, lipase and thrombolytic enzyme are produced by the enzyme activity of these microorganisms, Peptides, amino acids, oligosaccharides, fatty acids, active isoflavones, polyglutamate, and the like, as well as phytosterols, lecithin, saponin and other biologically active substances, so it is possible to provide a functional fermented food.

In addition, according to the functional Cheonggukjang confectionery according to the present invention, it is possible to provide a new confectionery using our traditional foods to children and adolescents who have been tamed with Western-style cakes, breads, cookies, biscuits, etc. It is possible to publicize and spread the excellence of

Claims (8)

15-30 wt% of egg white, 20-40 wt% of sweetener, 15-30 wt% of Cheonggukjang powder, 10-30 wt% of nutritious flavored powder, and baked in an oven at 90-160 ℃ for 15-90 minutes Functional Cheonggukjang Sweets. The method according to claim 1, The functional Cheonggukjang confectionary, which has been kept in the state of baking and kept in the viable cell count of Bacillus bacteria 200 million / g. The method according to claim 1 or 2, A functional Cheongguk confectionary, which is mixed and kneaded by selecting at least one of edible herbal powders such as silk powder, mint or lavender, and fruit juice in an amount of 0.2 to 5% by weight based on the total weight. The method according to claim 3, The sweetener is selected from sugar, glucose, fructose, dextrin, oligosaccharide, syrup, honey and used alone or in combination of two or more, The nut that tastes savory is a functional Cheonggukjang confectionery selected from peanuts, walnuts, chestnuts, pine nuts, hazelnuts, almonds, sunflower seeds, sesame seeds, black sesame seeds or used in combination of two or more. The method according to claim 1, The Cheonggukjang powder is soaked and soaked in soaked water, soaked in soaked water, and steamed. Functional cheongukjang sweets prepared by removing rice straw from fermented soybeans and then drying and crushing them. The method according to claim 5, The soybean is mixed with 60 to 90% by weight of black beans and 10 to 40% by weight of black beans, Sterilization of the rice straw is made by steam sterilization for 5 to 20 minutes at 90 ~ 110 ℃ to select only dominant bacteria, The fermentation is made to incubate for 2 to 4 days while maintaining the imperial chamber at 35 to 50 ℃, Functional fermented soybean paste confectionery is dried at 50 ℃ or less. 15 to 30% by weight of egg white and 20 to 40% by weight of sweetener are mixed and whipped with one or more selected from edible herbal powders such as silk powder, mint or lavender and fruit juice, and added at a range of 0.2 to 5% by weight based on the total weight, In a sufficiently whipped state, 15-30% by weight of Cheonggukjang powder and 10-30% by weight of nutty flavored nuts are added, evenly mixed and kneaded to make the desired confectionery shape. Functional Cheongguk confectionary baked in a confectionary solid in a preheated oven at 90-160 ℃ for 15-90 minutes. The method according to claim 7, The sweetener is selected from sugar, glucose, fructose, dextrin, oligosaccharide, syrup, honey and used alone or in combination of two or more, The nut that tastes savory is a functional Cheonggukjang confectionery selected from peanuts, walnuts, chestnuts, pine nuts, hazelnuts, almonds, sunflower seeds, sesame seeds, black sesame seeds or used in combination of two or more.