KR100607699B1 - Patty containing fermented soybeans - Google Patents

Abstract

The present invention is screened, washed, immersed and increased soybeans, inoculated Bacillus bacteria in the soybeans and fermented by the addition of wood vinegar, lyophilized by adding edible charcoal and powdered by using a grinder 100 parts by weight On onion 25 to 35 parts by weight, orange 25 to 35 parts by weight, mushrooms 30 to 40 parts by weight, ground beef or pork 20 to 30 parts by weight, sugar 20 to 40 parts by weight, herbal medicine powder 10 to 40 parts by weight, And by mixing and molding 2 to 5 parts by weight of salt to provide a patty containing the Cheonggukjang, to remove the smell of the Cheonggukjang itself and high nutritional value while lowering the cholesterol level, and relates to a patty containing Cheonggukjang simple and easy to cook and eat.

Cheonggukjang, Bacillus bacteria, Patty, powder, wood vinegar, edible charcoal

Description

Patty containing fermented soybeans}

The present invention is inoculated with Bacillus bacteria in soybeans sorted, washed, immersed, steamed and increased, and then fermented by the addition of wood vinegar, lyophilized by adding edible charcoal, onion, orange to powdered Cheonggukjang powder It relates to a patty containing chunggukjang made of mixed, molded, mushrooms, ground beef or pork, sugar, herbal powder, and salt.

Recently, with the development of the economy, the food industry is also developing. In particular, with the influx of western food culture, western fast food restaurants are being created, and the number of young consumers using them is increasing. The typical food of these fast food restaurants is hamburgers, which are patties and vegetables made between bread and bread. Hamburger patties are mainly made of meat, fish such as pork, beef, etc. It is common to make a mixture by mixing with seasonings, and then bake or fry it on an iron plate.

In addition, meats are ground, mixed with various seasonings and molded, and various patties sold for cooking can be found in large stores such as discount stores, and the demand for them is increasing in terms of convenience of cooking and easy consumption of meat. .

However, these various patties use meat as the main ingredient, and when only meat is used as the main ingredient, animal fat and fat are contained in large amounts, causing problems of excessive intake of cholesterol. Recently, there has been a problem such as controversy about the relationship between fast food, especially hamburgers and obesity.

On the other hand, Cheonggukjang is a representative food made of soybeans. In general, Cheonggukjang is called water and fermented by placing boiled soybean (大豆) in a warm place (about 40 ℃).

There are abundant fermented strains and fiber in Cheonggukjang, and their combined effects help to solve constipation and diarrhea problems to have a healthy intestine. In addition, lecithin and saponin in Cheonggukjang absorb and release excess fat in the blood to prevent obesity. In addition, Cheonggukjang is rich in anti-cancer substances such as Genistein, protease, saponin, and phytic acid to prevent cancer, and Bacillus protein enzyme of Cheonggukjang is effective as a thrombolytic agent to prevent stroke. As such, the intake of Cheonggukjang can help in many adult diseases.

However, the fermented soybeans have been cheonggukjang has a peculiar smell and tends to avoid eating them, and it is rarely developed for easy and simple consumption.

The present invention is inoculated with Bacillus bacteria in soybeans sorted, washed, soaked, cooked and increased, and then fermented by the addition of wood vinegar, lyophilized by adding edible charcoal and powdered by using a grinder By preparing a patty by mixing spices, meat and herbal medicine powder, it is intended to provide a patty containing Cheonggukjang that removes the smell of Cheonggukjang itself and has high nutritional value, low cholesterol, and easy cooking and eating.

The present invention screens, washes, soaks, and increases the soybeans, inoculates Bacillus bacteria to the soybeans, fermented with the addition of wood vinegar, and freeze-dried by the addition of edible charcoal. Orange, mushroom, ground beef or pork, sugar, herbal powder, and salt are mixed and shaped to provide a patty containing Cheonggukjang.

Hereinafter, the present invention will be described in detail.

Cheonggukjang powder used in the patty containing the chungkukjang of the present invention is prepared by the following steps.

Sorting, washing the beans, soaking in water, and then steaming the beans;

0.88 cc of Bacillus stearothermophilus per 10 kg of the soybeans were inoculated into the soybeans, and 0.5 to 3 parts by weight of wood vinegar was added to 100 parts by weight of inoculated soybeans at 40 ° C. Fermentation for 3-7 days; And

1 to 3 parts by weight of edible charcoal is added to 100 parts by weight of the fermented soybeans and lyophilized, followed by powdering using a grinder;

And 25 to 35 parts by weight of onion, 25 to 35 parts by weight of orange, 30 to 40 parts by weight of mushrooms, 20 to 30 parts by weight of ground beef or pork, sugar 20 to 100 parts by weight of the cheonggukjang powder prepared by the above steps ~ 40 parts by weight, 10 to 40 parts by weight of the herbal medicine powder, and 2 to 5 parts by weight of salt are mixed.

And the mixture is molded in a regular shape of a circle, triangle, square, hexagon in a molding machine to prepare a patty containing the Cheonggukjang.

At this time, the herbal medicine is one or more selected from the roots, licorice, the deficiency, gojija, donkey, mammundong, vigor, gyeji, Bangui, Bokryeong, rhubarb, mountain medicine, Schisandra chinensis, Cheongung, antler, red ginseng, Gilgyeong, nabokja, four ginseng.

Generally, wood vinegar is collected by liquefying smoke from wood charcoal, and then aged for more than 6 months to remove toxic and harmful substances. It is used as a raw material for medicines such as formal medicine and Jeongrohwan. It is effective for athlete's foot and atopic dermatitis. It is also used for gardening, mushroom cultivation, health drinks, and deodorants.

In the present invention can be purchased on the market in general and by adding the edible wood vinegar licensed by the Korea Food and Drug Administration as a kind of food additives, it can impart functionality to Cheonggukjang and removes the odor generated during fermentation process of Cheonggukjang .

Edible charcoal mainly uses pine charcoal powder. Charcoal powder, called charcoal, is a small cube made of tiny particles. It has a lot of fine pores under the microscope. Its role is not digested, but it adsorbs protein debris and fat pellets in the intestine. Adsorb pesticides or heavy metals that may remain on vegetables or fruits. It also removes pigments and food additives and adsorbs artificial seasonings to clean internal organs. As a result, blood and body fluids in blood vessels are cleared, creating resistance to disease.

Therefore, in the present invention can be purchased in the general market and can be prepared by adding the edible charcoal approved by the Food and Drug Administration to the fermented Cheonggukjang containing Cheonggukjang powder. In addition, patty containing cheonggukjang contains edible charcoal, and when the patty of the present invention is cooked and ingested, harmful ingredients are removed due to adsorption of charcoal in the body. It will play a role.

And in the present invention, to produce a patty by mixing and molding the medicinal herb powder and various ingredients in the Cheonggukjang powder, the final manufactured patty by using the medicinal herb powder will have the function of the medicinal herbs to be added as a health supplement food Will be

Hereinafter, the present invention will be described in more detail with reference to Examples. However, this invention is not limited by the following Example.

(Example)

1 kg of soybeans were screened, washed, soaked in water, soaked at room temperature for 12-18 hours, put into a steamer, and steamed for 30 minutes at a temperature of about 120 ° C.

In addition, 0.088 cc of Bacillus stearothermophilus was inoculated on the cooked soybean, and 10 g of wood vinegar was added, followed by fermentation at 40 ° C. for 5 days.

Next, 10 g of edible charcoal was added to the fermented soybean, lyophilized at -20 ° C. using a centrifuge equipped with a decompression device and a freezing device, and then powdered using a grinder to prepare Cheonggukjang powder.

Then, prepare 1 kg of the prepared Cheonggukjang powder, and mix 300 g of onion, 300 g of orange, 350 g of mushroom, 250 g of ground beef, 250 g of sugar, 100 g of wolfberry, 100 g of gyeongja, and 30 g of salt. Molded to prepare a patty containing the final Cheonggukjang.

As described above, the patty containing Cheonggukjang according to the present invention reduces the rejection by removing the smell of Cheonggukjang itself, and since the nutrition of Cheonggukjang itself is included as it is, the nutritional value is high, but the use of meat, which is an animal protein, reduces the report of vegetable protein. The use of phosphorus soybeans is effective in lowering cholesterol levels and is easy to use because it is easy to cook and consume. And by adding edible charcoal with excellent adsorptive capacity during the manufacturing process of Cheonggukjang powder, the patty containing Cheonggukjang can act as a remover of harmful ingredients in the body, and also contain herbal medicines and can also serve as a health supplement. In addition, it can be one of the applications in various food sectors by contributing to the use of Cheonggukjang instead of simply using it as a Cheonggukjang stew and contributing to the diversification of dietary culture and health promotion.

Claims (2)

Sorting, washing the beans, soaking in water, and then steaming the beans; 0.88 cc of Bacillus stearothermophilus per 10 kg of the soybeans were inoculated into the soybeans, and 0.5 to 3 parts by weight of wood vinegar was added to 100 parts by weight of inoculated soybeans at 40 ° C. Fermentation for 3-7 days; And 1 to 3 parts by weight of edible charcoal to 100 parts by weight of the fermented soybeans and lyophilized and powdered using a grinder; to prepare the Cheonggukjang powder by 25 to 35 parts by weight of onion, 25 to 35 parts by weight of orange, 30 to 40 parts by weight of mushrooms, 20 to 30 parts by weight of ground beef or pork, 20 to 40 parts by weight of sugar, herbal medicine powder Patty containing the Cheonggukjang, characterized in that for mixing and molding 10 to 40 parts by weight, and 2 to 5 parts by weight of salt. The method of claim 1, wherein the herbal medicine is selected from one of the root, licorice, missing, gojija, Dongguk, Mcmundong, vigor, gyeji, Banggi, Bokryeong, rhubarb, mountain medicine, Schisandra, cheongung, antler, ginseng, Gilgyeong, nabokja, four ginseng Patty containing Cheonggukjang characterized by the above.