KR100607697B1 - Fresh fermented soybeans and method of manufacturing the same - Google Patents

Abstract

The present invention by inoculating and packaging the Bacillus bacteria in the increased soybeans by adjusting the temperature and time fermented soybean soup and the functional food mixed with the functional food in the fresh soybean soup, crushed and compressed and then prepared by lyophilized packed soybean soup Effective fermentation of soybeans to increase the efficacy as a soybean paste, and preserved as it is without destruction of various yeasts, enzymes, quality and taste are maintained, and is also available for raw intake or cooking can be used immediately for cooking and its manufacturing method.

Cheonggukjang, Bacillus, Fermented, Soybean, Freeze-dried

Description

Saengcheonggukjang and its manufacturing method {Fresh fermented soybeans and method of manufacturing the same}

The present invention is inoculated and packaged Bacillus bacteria in cooked soybeans after adjusting the temperature and time and fermented, and mixed with the functional food in the saengcheonggukjang and crushed and compressed after molding and lyophilized soybeans And to a method for producing the same.

Soy is rich in protein and fat and low in carbohydrates. And soybeans contain dietary fiber, phospholipids, isoflavones, saponins, trypsin inhibitors, and phytic acid, which can be called bioactive substances, and many studies on the prevention of adult diseases using soybeans have been published. In light of the fact that our diet is based on rice, soybeans are effective in replenishing protein and lipids that are lacking in rice, and have a mutual nutritional supplement.

The representative of soy foods is Cheonggukjang. In general, Cheonggukjang is called water and boiled soybean (大豆) in a warm place (about 40 ℃) is made by fermentation. Bacillus, a rod-shaped bacterium, is the main cause of fermentation. As Bacillus strains grow, proteolytic enzymes are made from the cells. Soybean protein breaks down into amino acids so that the digestive absorption rate of Cheonggukjang is much higher than that of soybeans.

However, Cheonggukjang begins to develop white mold after about one week at room temperature, and if left at room temperature, blue mold and black mold are generated. Blue mold and black mold begin to decay. Humans can not eat. In addition, the live soybeans are stored in a mixture of other foods such as vegetables in two or three days after the reverse odor occurs that people can not eat. Therefore, due to the difficulty of preservation, Cheonggukjang has a problem of being easily deteriorated and corrupted during distribution and storage, and inferiority in product uniformity and freshness.

Therefore, the present invention is inoculated and inoculated with Bacillus bacteria in the cooked soybeans after adjusting the temperature and time fermented soybeans and fermented by mixing the functional food in the soybeans soybeans crushed and lyophilized to prepare a packaged soybeans soybean effectively Its fermentation improves its effectiveness as Cheonggukjang, solves storage problems, preserves its quality without sacrificing yeast and enzymes, maintains quality and taste, can be consumed immediately, and can be easily used for cooking. The purpose.

The present invention screening, sifting, soaking soybeans, increasing the soaked soybeans, inoculating Bacillus bacteria in the soybeans, packing the inoculated soybeans in a container, germinating the packaged beans, breeding, The manufacturing method of the raw cheonggukjang consisting of fermenting by the aging process and the step of taking out the raw cheonggukjang from the packaging container and mixing the functional food, grinding the mixture, compression molding and lyophilizing the packaging method to provide. In addition, the present invention provides a saengcheonggukjang prepared by the above production method.

Hereinafter, specific embodiments of the present invention will be described in detail with reference to Examples.

First, the raw soybeans are sorted and separated and soaked at 15 ° C. for 15-18 hours.

The soaked beans are then steamed for 45-50 minutes under a pressure of 1.5-1.8 Pa.

And Bacillus stearothermophilus (0.88 cc) per 10 kg of the soybeans are inoculated at 70 ~ 80 ℃ to the soybeans.

50-100 g of the inoculated beans are molded and packaged in a styrofoam container or a polystyrene container.

Next, the packaged beans are germinated at 41 ° C. for 10 hours, propagated at 40 ° C. for 8 hours, aged at 35 ° C. for 2 hours, and then fermented into packaged beans at −4 to 4 ° C. as a final product. Prepare the fresh soy sauce and refrigerated.

In the present invention, soybeans can be effectively fermented by inoculating Bacillus bacillus on the soybeans, and then fermenting them by controlling temperature and time, thus increasing the efficacy as Cheonggukjang and various yeasts and enzymes in storage. It can be maintained without being destroyed.

In addition, the saengcheonggukjang is taken out of the packaged container, and then seasonings, starch syrup, salt, spirits, koji, brown sugar, vinegar, sesame, kelp, red pepper powder, garlic, and ginger powder are each 0.1 to 3 parts by weight. Mix by weight.

Next, the particles of the mixture are finely ground in a grinding machine, and compression molded into one of a circle, a heart, a chocolate shape, a triangle, a square, and a hexagon in the molding machine.

Subsequently, saengcheong-gukjang is prepared by lyophilization and packaging at -60 ~ -40 ℃, and stored in the refrigerator.

According to the present invention as described above, inoculated and packaged Bacillus bacteria in the increased soybeans after adjusting the temperature and time and fermented by mixing the functional food in the saengcheongjang and saengcheonggukjang prepared by crushing and compression molding after freeze-drying and packing The prepared soybeans can be effectively fermented soybeans so as to increase the efficacy as the soybeans, and even in storage can be preserved without destroying various yeasts, enzymes can be maintained in quality and taste. In addition, it can be consumed immediately, it is possible to directly intake of nutritious Cheonggukjang, it can be used directly for cooking, there is convenience in use.

Claims (3)

Screening and sifting the raw soybeans and soaking at 15 ° C. for 15 to 18 hours; Steaming the soaked beans at a pressure of 1.5 to 1.8 Pa for 45 to 50 minutes; Inoculating 0.88 cc of Bacillus stearothermophilus per 10 kg of the soybeans at 70 to 80 ° C. with the soybeans; Molding 50 to 100 g of the inoculated soybeans and packing them into a styrofoam container or a polystyrene container; And Germinating the packaged beans at 41 ° C. for 10 hours, breeding at 40 ° C. for 8 hours, aging at 35 ° C. for 2 hours, and fermenting the packaged beans through low temperature aging at −4 to 4 ° C .; Saengcheongjang production method characterized in that. The raw cheonggukjang prepared according to claim 1 is taken out of the packaged container, and seasoning, starch syrup, salt, spirit, koji, brown sugar, vinegar, sesame, kelp, red pepper powder, garlic, and ginger powder Mixing 0.1 to 3 parts by weight, respectively; And Grinding the particles of the mixture in a grinding machine and compressing them into one of a circle, a heart, a chocolate shape, a triangle, a square, and a hexagon, and then lyophilizing and packaging at -60 to -40 ° C. Method of manufacturing the saengcheongjang. Saengcheongguk prepared by the method of claim 1 or 2.