KR100569665B1 - Method of producing fermented soybeans - Google Patents

Method of producing fermented soybeans Download PDF

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KR100569665B1
KR100569665B1 KR1020040065534A KR20040065534A KR100569665B1 KR 100569665 B1 KR100569665 B1 KR 100569665B1 KR 1020040065534 A KR1020040065534 A KR 1020040065534A KR 20040065534 A KR20040065534 A KR 20040065534A KR 100569665 B1 KR100569665 B1 KR 100569665B1
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cheonggukjang
powder
alginic acid
situation mushroom
kelp
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KR20060017032A (en
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박규민
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박규민
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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
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/202—Algae extracts
    • 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
    • A23V2250/208—Fungi extracts
    • 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
    • A23V2300/10—Drying, dehydrating
    • 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
    • A23V2300/31—Mechanical treatment

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Abstract

본 발명은 상황버섯 청국장의 제조방법에 관한 것으로, 더욱 상세하게는 청국장분말에 다시마로부터 추출된 천연알긴산을 혼합하고, 상기 혼합된 분말에 상황버섯엑기스를 투입하고 반죽하여 청국장을 제조함으로써, 청국장 고유의 구취 냄새를 현저히 줄일 수 있도록 한 것으로, 청국장분말을 준비하는 단계(S1)와; 다시마로부터 천연알긴산을 추출하는 단계(S2)와; 상기 준비된 청국장분말에 상기 추출된 천연알긴산을 투입하는 단계(S3)와; 상기 천연알긴산이 투입된 청국장분말에 상황버섯엑기스를 투입하여 반죽하는 단계(S4)를 포함하여 되는 것을 특징으로 한다.The present invention relates to a manufacturing method of the situation mushroom Cheonggukjang, and more specifically, by mixing natural alginic acid extracted from kelp to the Cheonggukjang powder, and adding the situation mushroom extract to the mixed powder and kneading to produce the Cheonggukjang In order to significantly reduce the smell of bad breath, preparing the Cheonggukjang powder (S1); Extracting natural alginic acid from kelp (S2); Inputting the extracted natural alginic acid into the prepared Chungkookjang powder (S3); It is characterized in that it comprises the step (S4) of putting the situation mushroom extract into the Cheonggukjang powder into which the natural alginic acid is added.

청국장, 상황버섯, 다시마, 천연알긴산Cheonggukjang, situation mushroom, kelp, natural alginic acid

Description

상황버섯 청국장의 제조방법.{METHOD OF PRODUCING FERMENTED SOYBEANS}Process of manufacturing mushroom mushroom Cheonggukjang. {METHOD OF PRODUCING FERMENTED SOYBEANS}

도 1은 본 발명에 의한 상황버섯 청국장의 제조공정도.1 is a manufacturing process of the situation mushroom Cheonggukjang according to the present invention.

도 2는 본 발명에 의한 청국장분말의 제조공정도.Figure 2 is a manufacturing process of the cheongukjang powder according to the present invention.

본 발명은 상황버섯 청국장의 제조방법에 관한 것으로, 더욱 상세하게는 청국장분말에 다시마로부터 추출된 천연알긴산을 혼합하고, 상기 혼합된 분말에 상황버섯엑기스를 투입하고 반죽하여 청국장을 제조함으로써, 청국장 고유의 구취 냄새를 현저히 줄일 수 있도록 한 것이다.The present invention relates to a manufacturing method of the situation mushroom Cheonggukjang, and more specifically, by mixing natural alginic acid extracted from kelp to the Cheonggukjang powder, and adding the situation mushroom extract to the mixed powder and kneading to produce the Cheonggukjang It is to significantly reduce the smell of bad breath.

일반적으로 청국장은 대두를 세척, 증숙 및 발효하여 만들어지며, 발효 과정은 주로 바실러스 섭틸리스균(bacillus subtilis, 볏짚 등에 붙어 야생하는 야생 고초균의 일종임) 등 바실러스속 균주를 사용하여 고온에서 자연 발효시켜 이루어진다.In general, Cheonggukjang is made by washing, steaming and fermenting soybeans.The fermentation process is naturally fermented at high temperature using Bacillus strains such as Bacillus subtilis (wild type of subtilis). Is done.

상기 발효 과정 중 고초균이 생산하는 효소에 의해서 그 특유의 맛과 냄새를 내는 동시에, 대두의 당질과 단백질에서 유래된 레반형 프루간(lavan for fructan)과 폴리글루타메이트(polyglutamate)의 혼합물질인 점질물을 다량 생성할 뿐만 아 니라, 이소플라본(isoflavone), 피트산(phytic acid), 사포닌(saponin), 트립신 저해제(trypsin inhibitor), 토코페롤(tocopherol), 불포화지방산, 식이섬유, 올리고당, γ-GTP) 등의 각종 생리활성 물질, 항산화물질 및 혈전용해 효소를 다량 함유하고 있기 때문에 고혈압 등의 심, 혈관계질환과 항돌연변이상, 항산화성 등 암질환의 예방 및 치료, 혈전용해, 소화촉진 기능을 할뿐만 아니라, 저칼로리, 고단백 식품으로 칼로리가 거의 없는 상태에서 단백질의 집중적인 공급원이 될 수 있기 때문에 다이어트 식품으로도 각광받고 있다.While the fermentation process produces enzymes produced by Bacillus subtilis, its characteristic taste and smell, and viscous substance which is a mixture of lavan for fructan and polyglutamate derived from soy sugar and protein In addition to producing large amounts, isoflavone, phytic acid, saponin, trypsin inhibitor, tocopherol, unsaturated fatty acid, dietary fiber, oligosaccharide, γ-GTP, etc. Because it contains a large amount of various bioactive substances, antioxidants and thrombolytic enzymes, it not only prevents and treats heart disease such as hypertension, vascular diseases, antimutagenicity, and antioxidants, but also promotes blood clotting and digestion. High-calorie, low-calorie foods are also gaining attention as diet foods because they can be a concentrated source of protein with little or no calories.

그러나 이러한 청국장은 제조시 청국장을 환의 형태로 뭉치기 위해서 밀가루풀이나 찹쌀풀 등을 사용함에 따라 청국장의 맛이나 청국장의 균주가 현저히 떨어지는 문제점이 있었으며, 조리시에는 그 독특한 냄새가 조리장소는 물론 인근까지 유출되어 불쾌감을 주기 때문에 신세대들에게는 혐오감을 느낀다고 할 만큼 심한 악취가 나서 아파트 등과 같은 도심지 주거지역 및 대중음식점에서 취급하는데 어려움이 있었다.However, such cheonggukjang has a problem that the taste of Cheonggukjang or the strains of Cheonggukjang are remarkably inferior when using the flour paste or glutinous rice paste to bundle the Cheonggukjang in the form of a pill in the manufacturing process. Because of the spillage and discomfort, the new generation has a bad odor that makes them feel disgusted, making it difficult to handle in urban residential areas such as apartments and restaurants.

특히 장기 보존시 부패를 방지하기 위하여 다량으로 첨가되는 식염 때문에 식용시 고혈압, 신장병 등과 같은 성인병을 유발할 수 있을 뿐만 아니라 다량의 식염 함유로 인하여 발효과정에서 축적된 각종 효소들의 활력성을 상실하게 되어 이들 효소들의 영양가 증폭작용, 소화촉진작용, 혈전용해작용 등과 같은 귀중한 생균효과가 상실되는 등의 문제점이 있었다.In particular, due to the salt added in a large amount to prevent corruption during long-term preservation can not only cause adult diseases such as hypertension and kidney disease when edible, but also loses the vitality of various enzymes accumulated in the fermentation process due to the large amount of salt There are problems such as loss of valuable probiotic effects such as nutritional value amplification, digestion promoting action, thrombolytic action of enzymes.

따라서 본 발명의 목적은 상기한 종래의 청국장 제조방법이 지닌 제반문제점 을 해결하기 위하여, 청국장분말에 다시마로부터 추출된 천연알긴산을 혼합하고, 상기 혼합된 분말에 상황버섯엑기스를 투입하고 반죽하여 청국장을 제조함으로써, 다시마로부터 추출된 천연알긴산에 의해 밀가루풀이나 찹쌀풀의 사용 없이 청국장을 환의 형태로 쉽게 제조할 수 있어 청국장의 고유한 균주가 저하되지 않을 뿐만 아니라, 다시마에 내포된 염화나트륨의 작용으로 소금의 사용량을 줄일 수 있음과 동시에 청국장 고유의 구취 냄새를 현저히 줄일 수 있어 음용이 용이하도록 하는 상황버섯 청국장의 제조방법을 제공함에 있다.Therefore, an object of the present invention is to solve the problems with the conventional method of producing the cheonggukjang, mixing natural alginic acid extracted from kelp to the chungkukjang powder, and put the situation mushroom extract in the mixed powder and kneading By manufacturing, the natural alginic acid extracted from the kelp can be easily prepared in the form of a ring without the use of flour paste or glutinous rice paste, so that the unique strains of Cheonggukjang not only deteriorate, but also by the action of sodium chloride contained in kelp It is possible to reduce the amount of use and at the same time can significantly reduce the smell of intrinsic cheonggukjang to provide a method of producing a situation mushroom Cheonggukjang to facilitate drinking.

상기한 목적을 달성하기 위한 본 발명의 상황버섯 청국장의 제조방법은,Method of producing a situation mushroom Cheonggukjang of the present invention for achieving the above object,

청국장분말을 준비하는 단계(S1)와; 다시마로부터 천연알긴산을 추출하는 단계(S2)와; 상기 준비된 청국장분말에 상기 추출된 천연알긴산을 투입하는 단계(S3)와; 상기 천연알긴산이 투입된 청국장분말에 상황버섯엑기스를 투입하여 반죽하는 단계(S4)를 포함하여 되는 것을 특징으로 한다.Preparing a soybean paste powder (S1); Extracting natural alginic acid from kelp (S2); Inputting the extracted natural alginic acid into the prepared Chungkookjang powder (S3); It is characterized in that it comprises the step (S4) of putting the situation mushroom extract into the Cheonggukjang powder into which the natural alginic acid is added.

또한 상기 반죽된 청국장 반죽을 환으로 성형하는 단계(S5)와, 상기 성형된 환을 상기 성형된 환을 건조하는 단계(S6)를 추가로 포함하여 되는 것을 특징으로 한다.Also characterized in that it further comprises the step (S5) of molding the kneaded chunggukjang dough into a ring, and drying the molded ring (S6) the molded ring.

이하, 본 발명의 실시예를 첨부된 도면을 참조하여 설명하면 다음과 같다. Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.

도 1은 본 발명에 의한 상황버섯 청국장의 제조공정도로서, 청국장분말 준비(S1), 천연알긴산을 추출(S2), 천연알긴산 투입(S3), 상황버섯엑시스 투입 및 반죽(S4), 환으로 성형(S3) 및 건조단계(S6)로 된다.Figure 1 is a manufacturing process of the situation mushroom Cheonggukjang according to the present invention, the preparation of Cheonggukjang powder (S1), extraction of natural alginic acid (S2), natural alginic acid input (S3), situation mushroom extract and dough (S4), molded into a ring ( S3) and drying step S6.

먼저 청국장분말을 준비(S1)한다. 상기 청국장분말을 준비(S1)하는 과정은 도 2에서 알 수 있는 바와 같이, 청국장 균주 배양(S11), 배양된 균주를 삶은 콩에 투입(S12), 발효(S13), 건조(S14) 및 분말화단계(S15)로 된다. First, prepare the Chungkookjang powder (S1). The process of preparing the chungkukjang powder (S1), as can be seen in Figure 2, chungkukjang strain culture (S11), the cultured strain is put into boiled beans (S12), fermentation (S13), drying (S14) and powder It becomes a dialogue step S15.

청국장의 균주인 바실러스균(bacillus)을 별도 배양(S11)하고, 청국장의 원료가 되는 콩을 삶아 삶은 콩을 준비한다. 균주가 배양되고, 삶은 콩이 준비되면 배양된 균주를 삶은 콩에 투입(S12)한다.Bacillus Bacillus (bacillus) strain of Cheonggukjang is separately cultured (S11), and boiled soybeans as raw materials of Cheonggukjang prepared boiled. When the strain is cultured, and boiled beans are prepared, the cultured strain is added to the boiled beans (S12).

상기 배양된 균주가 투입된 삶은 콩을 일정온도에서 3∼4일간 발효(S13)한다.The cultured strain is boiled boiled beans are fermented (S13) for 3 to 4 days at a constant temperature.

상기 발효온도는 45℃ 이상의 고온을 유지하여야 하는 바, 발효온도가 45℃ 미만이면 균주의 번식이 어려워 발효가 충분히 이루어지지 않으며, 발효기간이 3일 미만이면 번식이 충분히 이루어지지 않고 4일을 초과하면 경제성 및 생산성이 저하되므로 45℃ 이상의 일정온도에서 3∼4일간 충분히 발효(S13)한다.The fermentation temperature should be maintained at a high temperature of more than 45 ℃ bar fermentation temperature is less than 45 ℃ difficult to breed because the strain is difficult to achieve, if the fermentation period is less than 3 days the breeding is not enough to exceed 4 days If economic efficiency and productivity is lowered, fermentation (S13) is sufficient for 3 to 4 days at a constant temperature of 45 ℃ or more.

발효(S13)가 완료되면, 상기 발효된 콩을 건조(S14)하고, 분말화(S15)한다.When fermentation (S13) is complete, the fermented soybeans are dried (S14), and powdered (S15).

상기 건조온도는 55∼60℃가 바람직한 것으로, 건조온도가 55℃ 미만이면 건조가 충분히 이루어지지 않게 되고 건조시간도 길어지게 되며, 60℃를 초과하면 고온이 되어 청국장의 균주가 죽을 수도 있으므로, 55∼60℃에서 건조하도록 한다.The drying temperature is preferably 55 to 60 ℃, if the drying temperature is less than 55 ℃ drying is not made sufficiently and the drying time is also long, if it exceeds 60 ℃ high temperature may cause the strain of Cheonggukjang to die, 55 Dry at ˜60 ° C.

또한 상기 분말화(S15)공정은 분말기에 건조된 콩을 투입하여 분말화하는 것으로, 청국장을 제조할 수 있는 통상의 입도로 분말화하며, 그 분쇄입도를 제한하지 않는다.In addition, the powdering (S15) step is to powder the dried soybeans into a powder machine, powdered to a normal particle size that can be produced Cheonggukjang, it does not limit the particle size of the grinding.

청국장분말이 준비(S1)되면, 다시마로부터 천연알긴산을 추출(S2)한다.Cheonggukjang powder is prepared (S1), the natural alginic acid is extracted from the kelp (S2).

상기 천연알긴산을 추출하는 방법(S2)은 다시마를 충분히 세척하여 불순물과 염분을 제거한 후, 25∼28℃에서 약 8시간 불리고, 불린 다시마를 압력기로 압착하여 추출한다. 상기 다시마를 불리는 온도가 25℃ 미만이면 저온이 되어 다시마를 불리기에 적합하지 않을 뿐만 아니라 별도의 냉각을 통해 저온의 물을 준비해야 하므로 에너지가 소비되게 되고, 28℃를 초과하여도 별도의 에너지가 소비되므로, 다시마를 25∼28℃에서 약 8시간 불린 후, 불린 다시마를 압력기로 압착한다.The method of extracting the natural alginic acid (S2) is sufficient to wash the kelp to remove impurities and salt, and then called for about 8 hours at 25 ~ 28 ℃, the soaked kelp is extracted by pressing with a pressure. If the temperature of the kelp is less than 25 ℃ is not suitable to call the kelp to be low temperature and to prepare a low-temperature water through a separate cooling energy is consumed, even if the energy exceeds 28 ℃ separate energy Since it is consumed, the kelp is soaked at 25 to 28 ° C. for about 8 hours, and then the soaked kelp is pressed with a pressure.

상기와 같이 청국장분말과 천연알긴산이 준비(S1)(S2)되면, 상기 준비된 청국장분말에 상기 추출된 천연알긴산을 일정량 투입(S3)하고, 이에 상황버섯엑기스를 투입하여 반죽(S4)한다.When the chungkukjang powder and natural alginic acid is prepared as described above (S1) (S2), a predetermined amount of the extracted natural alginic acid is added to the prepared Cheonggukjang powder (S3), and the situation mushroom extract is added to the dough (S4).

상기 천연알긴산의 투입량은 청국장분말 100중량부를 기준으로 1∼50중량부를 투입할 수 있으나, 그 투입량을 제한하는 것은 아니다.The natural alginic acid may be added in an amount of 1 to 50 parts by weight based on 100 parts by weight of the Cheonggukjang powder, but the amount is not limited.

또한 상황버섯엑기스를 투입하여 반죽(S4)할 시에도, 상황버섯엑기스는 통상의 청국장에 있어서 물을 대신하여 투입되는 것이므로, 반죽이 용이하고 환으로 성형하기에 알맞은 정도의 묽기를 갖도록 하면 되는 것으로, 그 투입량은 반죽의 상태 및 청국장의 형태에 따라 결정하도록 한다.In addition, when the dough (S4) is added to the situation mushroom extract, the situation mushroom extract is added in place of water in the normal Cheonggukjang, so that the dough is easy to have a sufficient degree of dilution to form into a ring However, the dosage should be decided according to the state of dough and the form of Chungkookjang.

상기 상황버섯은 소화기 계통의 암인 위암, 식도암, 십이지장, 결장암, 직장암을 비롯한 간암 등의 절제수술 후 화학요법의 병행시 면역기능을 좋게 하고, 자궁출혈 및 대하, 월경불순, 장출혈, 오장 및 위장 기능의 활성화 및 해독작용이 있는 것으로, 그 엑기스는 상황버섯을 일정크기로 자른 후, 댜량의 생수와 함께 가열하여 준비할 수 있으며, 이 외의 방법으로 엑기스를 준비하는 것도 가능함은 물론 이다.The situation mushroom improves immune function in combination with chemotherapy after resection of gastric cancer, esophageal cancer, duodenum, colon cancer, rectal cancer and other cancers of the gastrointestinal system, uterine bleeding and treatment, menstrual bleeding, intestinal bleeding, intestinal and gastrointestinal function. There is an activation and detoxification of the extract, the extract can be prepared by cutting the situation mushroom to a certain size, heated with a small amount of bottled water, it is also possible to prepare the extract in other ways.

상기 반죽단계(S4) 후, 반죽된 청국장 반죽을 환으로 성형(S5)하고, 이를 일정 온도에서 장시간 건조(S6)한다.After the kneading step (S4), the kneaded dough is formed into a ring (S5), it is dried for a long time at a predetermined temperature (S6).

상기 환을 건조(S6)할 시에는 저온에서 장시간 건조하여 환의 형태가 유지되도록 함은 물론, 청국장 내에 포함된 각종 유효성분이 유지될 수 있도록 한다.When the ring is dried (S6), the form of the ring is maintained by drying for a long time at low temperature, as well as to maintain various active ingredients contained in the Cheonggukjang.

상기와 같은 방법으로 제조된 청국장은 종래 청국장의 기능을 모두 가질 뿐만 아니라, 청국장 고유의 냄새가 현저히 줄어 신세대나 외국인들이 섭취하기에 유용한 것이며, 다시마로부터 추출한 천연알긴산에 포함된 나트륨으로 인해 소금의 사용량을 줄일 수 있게되어 각종 성인병을 예방할 수 있는 것이다.Cheonggukjang prepared by the above method not only has all of the functions of conventional Cheonggukjang, but also significantly reduces the inherent smell of Cheonggukjang, which is useful for new generations and foreigners to consume, and the amount of salt used due to sodium contained in natural alginic acid extracted from kelp It will be able to reduce various adult diseases will be prevented.

또한 본 발명의 청국장은 상황버섯, 다시마, 청국장의 유효성분이 상호 융화되어 기능적으로 종래의 청국장에 비하여 더욱 우수한 효과를 갖는 것이다.In addition, the chungkukjang of the present invention is that the effective ingredients of the situation mushroom, kelp, chunggukjang is mutually compatible to have a more excellent effect than the conventional chunggukjang.

그리고 본 발명에서는 설명을 생략하였지만, 통상의 청국장을 제조할 시 투입되는 양념인 마늘, 고춧가루, 소금 등을 추가로 투입할 수 있는 것은 물론이다.And in the present invention, the description is omitted, of course, can be added to the garlic, chili pepper, salt, etc. that are added during the manufacture of the normal Cheonggukjang.

이상에서와 같이 본 발명은 비록 상기의 실시예에 한하여 설명하였지만 반드시 여기에만 한정되는 것은 아니며, 본 발명의 범주와 사상을 벗어나지 않는 범위 내에서 다양한 변형실시가 가능함은 물론이다.As described above, although the present invention has been described with reference to the above embodiments, it is not necessarily limited thereto, and various modifications can be made without departing from the scope and spirit of the present invention.

따라서 본 발명의 목적은 상기한 종래의 청국장 제조방법이 지닌 제반문제점을 해결하기 위하여, 청국장분말에 다시마로부터 추출된 천연알긴산을 혼합하고, 상기 혼합된 분말에 상황버섯엑기스를 투입하고 반죽하여 청국장을 제조함으로써, 다시마로부터 추출된 천연알긴산에 의해 밀가루풀이나 찹쌀풀의 사용 없이 청국장을 환의 형태로 쉽게 제조할 수 있어 청국장의 고유한 균주가 저하되지 않을 뿐만 아니라, 다시마에 내포된 염화나트륨의 작용으로 소금의 사용량을 줄일 수 있음과 동시에 청국장 고유의 구취 냄새를 현저히 줄일 수 있어 음용이 용이하고, 상황버섯엑기스에 포함된 각종 영양성분과 다시마의 영양성분이 청국장의 영양성분과 서로 융화되어 인체건강에 유익한 청국장을 제조할 수 있도록 하는 것이다.Therefore, an object of the present invention, in order to solve the problems of the conventional method of producing the chungkukjang, mixing natural alginic acid extracted from kelp to the chungkukjang powder, and put the situation mushroom extract to the mixed powder and kneading By manufacturing, the natural alginic acid extracted from the kelp can be easily prepared in the form of a ring without the use of flour paste or glutinous rice paste, so that the unique strains of Cheonggukjang not only deteriorate, but also by the action of sodium chloride contained in kelp It is possible to reduce the amount of used and at the same time significantly reduce the smell of cheonggukjang's unique bad breath, and it is easy to drink, and the nutritional ingredients of seaweed mushroom extract and the kelp nutrients are compatible with the nutrients of Cheonggukjang, which is beneficial to human health. Cheonggukjang is to be made.

Claims (3)

청국장의 제조방법에 있어서, In the manufacturing method of the cheongukjang, 청국장분말을 준비하는 단계(S1)와;Preparing a soybean paste powder (S1); 다시마로부터 천연알긴산을 추출하는 단계(S2)와;Extracting natural alginic acid from kelp (S2); 상기 준비된 청국장분말에 상기 추출된 천연알긴산을 투입하는 단계(S3)와;Inputting the extracted natural alginic acid into the prepared Chungkookjang powder (S3); 상기 천연알긴산이 투입된 청국장분말에 상황버섯엑기스를 투입하여 반죽하는 단계(S4)를 포함하여 되는 것을 특징으로 하는 상황버섯 청국장의 제조방법.Method of producing a situation mushroom Cheonggukjang characterized in that it comprises the step (S4) of putting the situation mushroom extract into the Cheonggukjang powder into which the natural alginic acid is added. 제 1항에 있어서,The method of claim 1, 상기 반죽단계(S4) 후, 상기 반죽된 청국장 반죽을 환으로 성형하는 단계(S5)와; 상기 성형된 환을 건조하는 단계(S6)를 추가로 포함하는 것을 특징으로 하는 상황버섯 청국장의 제조방법.After the kneading step (S4), the step of molding the kneaded cheongukjang dough into a ring (S5); Method of producing a situation mushroom Cheonggukjang characterized in that it further comprises the step (S6) of drying the molded ring. 제 1 또는 2항에 있어서,The method according to claim 1 or 2, 상기 청국장분말을 준비하는 단계(S1)는, Preparing the Chungkukjang powder (S1), 청국장의 균주를 별도 배양하는 단계(S11)와; Separately culturing the strain of Cheonggukjang (S11); 배양된 균주를 삶은 콩에 투입하는 단계(S12)와; Injecting the cultured strain into the boiled beans (S12); 상기 삶은 콩을 3∼4일간 발효하는 단계(S13)와; Fermenting the boiled soybeans for 3-4 days (S13); 상기 발효된 콩을 55∼60℃에서 건조하는 단계(S14)와; Drying the fermented soybean at 55 to 60 ° C. (S14); 건조된 콩을 분말화하는 단계(S15)로 이루어지는 것을 특징으로 하는 상황버섯 청국장의 제조방법.Method of producing a situation mushroom Cheonggukjang characterized in that it comprises the step of powdering the dried beans (S15).
KR1020040065534A 2004-08-19 2004-08-19 Method of producing fermented soybeans KR100569665B1 (en)

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