KR100609353B1 - Method for Preparing Fermented Soybeans with Improved Taste and Quality and product therefrom - Google Patents

Abstract

Cheonggukjang method of improving the taste and quality of the present invention is a manufacturing method of the fermented soybeans fermented boiled soybeans at 35 ~ 55 ℃ for 24 to 72 hours, using a bamboo barrel as a fermentation vessel during fermentation of the beans It features. In the method of the present invention, by allowing the active ingredient of bamboo to soak naturally into the Cheonggukjang, not only the smell of Cheonggukjang is excellent, but also excellent in aesthetics, and excellent in forming viscous substances.

Cheonggukjang, bamboo, fermented, soybean, slime

Description

Cheonggukjang with improved taste and quality and its manufacturing method {Method for Preparing Fermented Soybeans with Improved Taste and Quality and product therefrom}

Field of invention

The present invention relates to Cheonggukjang and its manufacturing method. More specifically, the present invention relates to Cheonggukjang and its manufacturing method which are excellent in aesthetics as well as excellent taste by reducing the odor peculiar to Cheonggukjang by using bamboo as a fermentation vessel during fermentation process.

Background of the Invention

Cheonggukjang is a representative fermented food of Korea and Japan, which is made from soybeans, and has a higher protein and fat content than doenjang or red pepper paste, and is well known as a pharmacologically excellent food because it is rich in fiber, vitamins B1 and B2. Recently, the thrombolytic enzyme was confirmed in Cheonggukjang, and anti-cancer and antimutagenic effects were verified, and functional foods were reported to have a higher content of isoflavone, which is known as an anticancer substance, than fermented soybeans such as soybean or soy. As a new interest.

Cheonggukjang is made by using Bacillus subtilis called Bacillus subtilis attached to rice straw. It is usually produced by fermenting rice straw or inoculating Bacillus bacteria. Cheonggukjang has a unique taste and smell by enzymes produced by B. subtilis during fermentation, and is a polymer of levan form fructan and polyglutamate derived from sugar and protein of raw soybean. It has the characteristic of producing sticky slime. Recently, the efficacy of Chunggukjang is derived from the polyglutamic acid, which is a viscous substance, which is the biggest difference between Doenjang and Cheonggukjang. The polyglutamic acid is known not only to efficiently transport an anticancer substance called Taxol, but also to be excellent in antioxidant activity to prevent aging. Therefore, Cheonggukjang is considered to have high quality as it contains more polyglutamic acid.

Cheonggukjang can be eaten quickly after 2-3 days, so it can be said that fermented food with high efficiency in terms of nutrition and economics compared to doenjang, which usually takes 6 months or more.

Despite the fact that Cheonggukjang is far superior to other Korean foods, Cheonggukjang has an unpleasant smell during the process of floating and cooking. I'm doing it.

In addition, in order to consume the functional enzymes of the cheonggukjang as it is useful to eat uncooked raw cheonggukjang, but due to the peculiar smell and taste of Cheonggukjang, people with weak stomach is not easy to eat as it is. Therefore, most of what is being eaten as a stew, there is a problem that the functional enzymes in Cheonggukjang deactivated (失 活).

In order to eliminate the smell of Cheonggukjang, Republic of Korea Patent No.134681 discloses a method of adding wormwood extract and red pepper seed oil. Republic of Korea Patent Publication No. 96-33292 discloses a method using a three hundred seconds root. In addition, the Republic of Korea Patent Publication No. 97-64430 discloses a manufacturing method of the cheongukjang to remove the disgusting smell by processing the dry grain of the beans in stages. However, this method is effective in reducing the odor of Chunggukjang to some extent, but due to the use of heterogeneous raw materials, the taste of traditional Cheonggukjang is not expressed, and there is a disadvantage of feeling heterogeneity during food and beverage.

Therefore, there is a constant need to develop a method for producing cheonggukjang containing odors and rich polyglutamic acid without compromising the taste of cheonggukjang.

On the other hand, bamboo, which has been closely related to human life for a long time, has been used in a variety of ways to say that nothing can be discarded from the root to the bamboo leaf. Especially, it has been recognized for its efficacy in food and medicine.

According to the ancient book, Xinongbonmen, the leaves have the effect of antipyretic, expectorant, and refreshing, and are good for pneumonia, bronchitis, diabetes, etc., and the leaves are good for hypertension and anti-aging. According to the research results of Jinju Forest Service, bamboo sap contains more than 2.4 times more calcium and 16 times more magnesium than grouse sap, and especially 9 out of 10 essential amino acids that humans must consume.

Bamboo is known pharmacologically excellent effect on diseases such as high blood pressure, stroke, and also has excellent tissue breathability and is applied to various summer goods.

The present inventors focus on this and utilize the highly breathable bamboo in fermentation of Cheonggukjang to facilitate the air contact of the aerobic bacillus bacterium and activate the proliferation, and let the active ingredient of bamboo naturally infiltrate the fermentation process of Cheonggukjang. To reduce the odor, and to eat without cooking separately, it has a light and soft taste without discomfort, and it is to develop the Cheonggukjang and its manufacturing method rich in polyglutamic acid.

An object of the present invention is to provide a production method of Cheonggukjang by improving the flavor by activating the growth by smoothing the air contact of aerobic bacteria Bacillus bacteria by utilizing the breathable bamboo as a fermentation vessel.

Another object of the present invention is to provide a method that can be prepared without the inoculation of Bacillus bacteria.

Still another object of the present invention is to provide a method for producing a cheonggukjang improved in flavor by relieving the odor peculiar to Cheonggukjang and flavor of bamboo unique.

Still another object of the present invention is to provide a method of preparing a cheongukjang that can be consumed as it is without cooking separately by having a soft and soft taste with a sweet taste.

Still another object of the present invention is to provide a method for preparing Chungkookjang rich in polyglutamic acid.

The above and other objects of the present invention can be achieved by the present invention described in detail below.

Summary of the Invention

Cheonggukjang manufacturing method using the bamboo of the present invention is a method of producing the fermented soybeans fermented boiled soybeans at 35 ~ 55 ℃ for 24 to 72 hours, characterized in that using the bamboo barrel as a fermentation vessel during fermentation of the beans. . Hereinafter, each step of the present invention will be described in detail below.

Detailed Description of the Invention

Cheonggukjang of the present invention is first soaked soaked for 6 to 24 hours soaked clean beans, and then boiled soaked beans for 30 minutes to 6 hours. The beans are preferably organically grown beans. The boiled beans are cooled to 40 to 70 ℃ at room temperature, the cooled beans are put in a half-cut bamboo barrel and fermented at 35 to 55 ℃ for 24 to 72 hours.

Cheonggukjang production method according to the invention is characterized in that using the bamboo barrel as a fermentation vessel during fermentation.

Bamboo has been recognized for its effectiveness in food and medicinal use. In particular, bamboo skin, called 'kill', has been used as antipyretic medicine for antipyretic, stomach and febrile heat, or for bleeding for hemorrhage and meat fever, and has been used as an anti-drug for nausea and daughter's disease. .

In oriental medicine, bamboo leaves have the effects of fever, expectoration, and refreshing, and are good for pneumonia, bronchitis, diabetes, etc., and bamboo leaves are used for medicinal purposes because of their high blood pressure and anti-aging. In general, the pharmacological components of the bamboo leaves contain phenolic components, amino acids, organic acids, sugars, etc., and also inhibit the growth of Staphylococcus aureus and Pseudomonas aeruginosa, and also inhibit the growth of kimchi fermentation microorganisms including lactic acid bacteria. Known. In addition, the diuretic effect is weak to increase the amount of urine, but the effect of increasing the amount of chloride in the urine is quite strong, antipyretic effect, tumor and diabetes effects, blood sugar is known to increase the effect. Bamboo has also been widely applied to various summer items because of its excellent breathability.

Therefore, in the present invention, by using a bamboo barrel as a fermentation vessel during fermentation of Cheonggukjang, it facilitates the air contact of aerobic bacteria Bacillus and activates proliferation, and at the same time, the active ingredient of bamboo naturally soaks into Cheonggukjang during fermentation of Cheonggukjang. Cheonggukjang has been developed with improved flavor.

Bamboo barrel used in the fermentation vessel in the present invention is used to cut the bamboo stem to a predetermined length, cut in half in the vertical direction, fermented by filling the boiled beans in the bamboo.

Preferably, the beans are put in the bamboo barrel and then covered with bamboo leaves. In the embodiment of the present invention it was confirmed that the chungkukjang using bamboo leaves during the fermentation process in terms of smell, taste and quality compared to the cheonggukjang using only bamboo barrel. The number and location of the bamboo leaves are not particularly limited and should be covered by 5-6 pieces in contact with air, or inserted into both ends of bamboo barrels.

The fermentation temperature of the cheongukjang is 35 to 55 ℃, preferably 40 to 50 ℃, fermentation period is about 24 to 72 hours, preferably about 48 to 72 hours.

Cheonggukjang fermented in the bamboo barrel is removed the unique smell of Cheonggukjang, the faint aroma of bamboo is improved bare flavor. In addition, unlike conventional Cheonggukjang prepared conventionally, the taste is lighter, softer, and sweeter, so it can be eaten immediately without a separate cooking process and can be consumed without losing the excellent enzyme unique to Cheonggukjang. In addition, as compared to the commercial Cheonggukjang viscous material, that is, anti-cancer polyglutamic acid is formed much more.

The invention can be better understood by the following examples, which are intended for the purpose of illustration of the invention and are not intended to limit the scope of protection defined by the appended claims.

Example

Example 1

1 kg of freshly cleaned soybeans were washed with water, boiled in water for 12 hours, boiled for 1 hour, cooled to 60 ° C, and placed in a 20 cm barrel, cut in half, fermented at 42-45 ° C for 48 hours. Was prepared.

Example 2

It was performed in the same manner as in Example 1 except that it was immersed in water for 10 hours and boiled for 3 hours.

Example 3

Boiled soybeans were put in a barrel and the surface was covered with bamboo leaves and fermented for 50 hours, except that the same process as in Example 1 was carried out.

Example 4

Boiled soybeans were put in a barrel and the surface was covered with bamboo leaves, and then fermented for 52 hours.

Comparative Example 1

Boiled soybeans were carried out in the same manner as in Example 1 except that the soybeans were fermented instead of straw.

Comparative Example 2

Boiled soybean was inoculated with the Bacillus strain, and instead of fermentation in a plastic container instead of the same as in Example 1 above.

Comparative Example 3

Boiled soybeans were fermented in the same manner as in Example 1 except that the fermented soybeans were fermented for 48 hours in a domestic Chungkookjang maker.

Thirty panels trained for Cheonggukjang prepared in Example 1-4 and Comparative Example 1-3 were examined three times. The test method was a five-point scoring method for the formation of odor, taste, and apparent viscous inherent in Cheonggukjang. The more viscous material is formed, the more polyglutamic acid is used. The evaluation results are shown in Table 1.

Example Comparative Example One 2 3 4 One 2 3 smell 4.7 4.3 4.8 4.9 1.2 3.3 2.4 flavor 4.8 4.6 4.9 4.9 3.8 3.7 2.6 Slime 4.3 4.4 4.8 4.8 2.1 2.8 1.8 5 points: Very good, 4 points: Slightly good, 3 points: Moderate, 2 points: Slightly disliked, 1 point: Very disliked.

As shown in Table 1, in the case of Example 1-4 using a bamboo barrel as a fermentation vessel, it can be seen that excellent in comparison with the conventional method in terms of smell, taste and viscosity formation.

Cheonggukjang production method of the present invention utilizes a good air permeability as a fermentation vessel of the Cheonggukjang, to facilitate the air contact of aerobic bacteria Bacillus bacteria to improve the flavor by activating the growth and at the same time to produce the Cheonggukjang without inoculation of Bacillus bacteria It has the effect of the invention to provide a method for producing the cheonggukjang that the smell of Cheonggukjang is relieved and the unique flavor of bamboo is added to improve the flavor, soft and soft taste with the sweetness, and the viscosity component of Cheonggukjang is increased. .

Simple modifications and variations of the present invention can be readily used by those skilled in the art, and all such variations or modifications can be considered to be included within the scope of the present invention.

Claims (4)

In the production method of Cheonggukjang fermented boiled soybeans at 35 ~ 55 ℃ for 24 to 72 hours, using a bamboo barrel as a fermentation vessel during fermentation of the soybeans, soaking the washed beans for 6 to 24 hours to 30 minutes ~ Boiled for 6 hours, and then put the beans in a half-cut bamboo barrel and covered with bamboo leaves to ferment for 24 to 72 hours at 35 ~ 55 ℃ characterized in that the production method. delete delete Cheonggukjang prepared from the method of claim 1.