KR100625829B1 - A cheonggukjang containing green tee extract and the manufacturing method therof - Google Patents

Abstract

The present invention relates to a green tea Cheonggukjang and a method for producing the same by adding green tea extract to improve the functionality and flavor of green tea, and more specifically, after soaking and increasing the soybean, inoculating Bacillus suspension, fermented and aged In the production of Cheonggukjang, 0.5 to 5 parts by weight of green tea extract with 0.2% to 0.5% concentration is added to 100 parts by weight of soybean, and then fermented by inoculating 1 part by weight of Bacillus suspension (10 ⁸ cells / ml). It relates to green tea Cheonggukjang and its manufacturing method.

Therefore, the present invention is mixed with the green tea extract of 0.2% ~ 0.5% concentration in the production of Cheonggukjang to increase the growth of Bacillus bacteria as well as to remove the unpleasant odor peculiar to the existing Cheonggukjang, and to add the functionality of green tea to Cheonggukjang It is expected to create demand for Cheonggukjang and ultimately contribute to the increase of national health and farm income.

Green Tea Extract, Cheonggukjang

Description

A cheonggukjang containing green tee extract and the manufacturing method therof}

The present invention relates to a green tea Cheonggukjang and a method for producing the green tea Cheonggukjang that gives the functionality of the green tea and improves the flavor using the green tea extract in the production of Cheonggukjang.

Cheonggukjang is a Korean traditional soybean fermented food that has been fermented naturally for about 1,300 years ago. It has a unique taste and aroma that fermented boiled soybeans with Bacillus Subtillis in a warm room.

Cheonggukjang is a nutritious food with excellent digestion and absorption because it is easily digested by hydrolysing enzymes produced by Bacillus bacteria during fermentation. Contains a lot of essential nutrients and active ingredients. In addition, as it has been reported to have the prevention of adult diseases, such as blood pressure suppression, thrombolytic action, heart disease prevention, diabetes prevention, anticancer effect, osteoporosis suppression, the consumption is gradually increasing for reasons of health orientation.

However, compared to soybean paste, the soybean paste contains a large amount of ammonia-containing nitrogen, which causes a strong protease activity of Bacillus bacteria, causing unpleasant odor. This is a factor in reluctant to Cheonggukjang for those who do not like the displeasure of Chungkookjang.

Despite its superiority, demand is limited. Therefore, the development of Cheonggukjang, which has improved unpleasant odor, is a very important task for expanding the demand and increasing demand of Cheonggukjang.

In the production of Cheonggukjang, research and efforts have been made to improve the unpleasant odor by mixing the powder and extracts of the vegetable material. Briefly, these are as follows.

Republic of Korea Patent No.134681 "Method of manufacturing Cheonggukjang without odor by adding mugwort extract and red pepper seed oil" Korean Patent Publication No. 2002-72834 "Method of manufacturing Cheonggukjang with improved flavor by adding Yucca extract" Cheonggukjang using mushrooms and a method of manufacturing the same.

However, in the production of Cheonggukjang, there is no known research to improve unpleasant odor using green tea extract as in the present invention.

Along with Cheonggukjang, there is a method of using green tea extract and green tea powder in order to improve unpleasant odor in the doenjang, which will be briefly introduced below.

Republic of Korea Patent No. 300734 "Traditional Jangju containing green tea components and its manufacturing method" is to reduce the meju or intestinal specific odor by adding green tea powder and green tea extract in the manufacture of traditional Jangsu, In the soy sauce, the soybean paste is removed by mixing 0.5 to 5 parts by weight of green tea powder and green tea extract with respect to 100 parts by weight of dried meju.

However, the discomfort of miso using green tea powder and green tea extract may have been solved to some extent, but as shown in Test Example 1 in the detailed description of the invention, the growth of the genus Bacillus is rather decreasing, and Aspergillus sp . In the miso using Rhizopus. Sp., It would be an effective way to eliminate the discomfort, but in Cheonggukjang using the Bacillus genus, the fermentation would be inadequate.

Republic of Korea Patent No. 297264 "Manufacturing Method of Green Tea Extract-Containing Miso" is the preparation of green tea extract-containing miso, which comprises the step of mixing green tea extract with a ratio of 10 parts to 1 part with respect to 100 parts of meju and aging at room temperature for 20 to 35 days It is about a method.

Republic of Korea Patent Publication No. 2002-10443 "Green tea miso for blood sugar and cholesterol lowering method and its manufacturing method" is a step of preparing meju to a certain size by mixing and grinding boiled beans and green tea powder 6-8 parts: 4-2 parts It relates to green tea miso production comprising.

Republic of Korea Patent Publication No. 2004-805 "Method of manufacturing traditional bamboo salt doenjang containing green tea" relates to a method of manufacturing traditional bamboo salt doenjang prepared by adding 2% by weight of green tea powder to the meju prepared by the prescribed method.

Above the present invention is to remove the unpleasant odor of the intestines by adding green tea powder and green tea extract to the boiled soybeans to prepare meju or meju during the manufacture of the enteric. However, as mentioned above, there is no example of using green tea in the production of Cheonggukjang. Even if the same type of soy sauce is different in the type of bacteria and different substances, it is necessary to use green tea extract and powder to remove the unpleasant odor. Requires attention to its application.

Therefore, the present invention has been studied how to remove the odor of the chungkukjang while at the same time giving functionality, as a result of using the green tea extract during the fermentation process.

The present invention is to produce an improved Cheonggukjang, while the fermentation of Cheonggukjang is excellent while the application of the concentration and mixing amount of the green tea extract is applied to the production of Cheonggukjang. In addition, by adding the active ingredient of green tea, it is more beneficial to health and aims to provide a green tea Cheonggukjang having a taste and aroma suitable for Korean taste.

In order to achieve the above object,

In the present invention, the soybeans are soaked and increased, inoculated with Bacillus suspension, fermented, and matured to produce Cheonggukjang. 0.5-5 parts by weight of green tea extract is added, and then inoculated with 1 part by weight of a Bacillus suspension of 10 ⁸ cells / ml.

Hereinafter, the manufacturing method of the green tea Cheonggukjang of the present invention will be described in more detail.

The present invention comprises a soybean steaming process, green tea extract addition process, fermentation ripening process, looking at each step as follows.

(1) Soybean increase process

The soybeans are sorted and washed with water, which is immersed in 2.5 times of water at room temperature for 24 hours, and then heated at 120 ° C for 1 hour, and then cooled to 70 ° C. If the inoculation of Bacillus immediately after cooking, the inoculated bacteria can be killed due to the high temperature. If the temperature is too low, other germs may be contaminated, so the cooling temperature after cooking is preferably about 70 ° C.

(2) Addition process of green tea extract

Add 20 ~ 50 times the weight of green tea to green tea and extract it for 10 minutes at 75 ℃ to get green tea extract of 0.2% ~ 0.5% concentration. The green tea extract thus obtained is added 0.5 to 5 parts by weight to 100 parts by weight of the cooked soybeans and mixed well.

At this time, if the extraction temperature is too high during the production of green tea extract, the active ingredient such as vitamin C contained in the green tea is not only destroyed, but the astringent tannin component is excessively extracted. There is a problem that does not occur well in the present invention, the extraction temperature is most preferably 75 ℃. In addition, if the addition amount of the green tea extract is less than the above range there is no addition effect, if too much addition is inhibited the growth of Bacillus bacteria is not preferable because the fermentation is not good and the problem of raw material cost increase occurs. According to the method confirmed in the present invention, it was confirmed that the present process is best mixed with 2.5 parts by weight with respect to 100 parts by weight of soybeans with 0.2% green tea extract.

(3) Fermentation aging process

When inoculating Bacillus bacteria with cooked soybean added with green tea extract, inoculate 1 part by weight based on 100 parts by weight of soybeans, supplemented with 10 ⁸ cells / ml Bacillus suspension, cultured for 48 hours in a nutrient medium. After fermentation for 48 hours at the following temperature 40 ℃, humidity 80% or more, and aged in refrigeration for a full time.

Through the above process, there is provided a green tea Cheonggukjang and its manufacturing method with improved unpleasant odor.

As mentioned above, when the green tea powder and green tea extract are mixed outside a certain concentration and a certain amount, it inhibits the growth of Bacillus bacteria, which induces the taste component of Cheonggukjang, so that the rot occurs before the Cheonggukjang is fermented properly.

However, the present invention does not simply add green tea after fermentation of Cheonggukjang, but limits the concentration of green tea extract to 0.2% to 0.5% and mixes 0.5 to 5 parts by weight with 100 parts of soybean so that the growth of Bacillus bacteria is activated. On the other hand, the unpleasant odor is to provide an improved green tea soup.

Green tea Cheonggukjang prepared by the present invention is able to significantly remove the unpleasant odor as compared to the general Cheonggukjang products, it is also possible to add the health benefits of the green tea as already known to Cheonggukjang.

Hereinafter, the present invention will be described in detail with reference to Examples, Comparative Examples, and Experimental Examples in order to facilitate understanding of the present invention. However, it is not intended to limit the present invention through this.

Example 1

(1) soybean capital increase process

1 kg of soybeans were sorted and washed with water, which was immersed in 2.5 L of water at room temperature for 24 hours and then increased at 120 ° C for 1 hour, and then cooled to 70 ° C.

(2) Adding Green Tea Extract

The green tea extract is added to 1kg of the soybeans cooked, the preparation method was carried out as follows.

2 g of the purchased green tea (medium) was added to 100 ml of water, extracted at 75 ° C. for 10 minutes, filtered through filter paper, and a green tea extract having a concentration of 0.2% was obtained.

The green tea extract thus obtained was added 5 ml to the steamed soybeans.

(3) Fermentation aging process

Add the green tea extract to the cooked soybeans and add a Bacillus suspension (10 ⁸ cells / ml), spawned in a nutrient medium for 48 hours. 10 ml inoculated and sufficiently mixed and fermented at about 40 ℃, saturated humidity conditions for 48 hours, then aged in a refrigerator at 4 ℃ for a full time to prepare a green tea Cheonggukjang.

(Example 2)

In the same manner as in Example 1, except that 25ml of 0.2% green tea extract was added to prepare green tea chunggukjang.

(Example 3)

The same procedure as in Example 1 was carried out, except that 50 ml of 0.2% green tea extract was added to prepare green tea chunggukjang.

(Comparative Example 1)

The same method as in Example 1 was carried out, except that the green tea extract was prepared without mixing green tea extract.

(Comparative Example 2)

In the same manner as in Example 1, except that 100ml of 0.2% green tea extract was added to prepare green tea chunggukjang.

Experimental Example 1

Twenty women who did not smoke in the early 20s were subjected to sensory evaluation by panelists. The sensory score sheets used for the sensory test are shown in Table 1 below.

Feeling / score One 2 3 4 5 incense strong A little strong is average A little weak weak flavor bad A little bad is average A little good good Overall rating bad A little bad is average A little good good

Samples used in this experiment were made to the Cheonggukjang prepared in Examples 1 to 3 and Cheonggukjang prepared in Comparative Examples 1 and 2, and the results are as follows.

sample incense flavor Overall rating Comparative Example 1 1.5 ± 0.67 3.5 ± 1.89 3.1 ± 0.63 Example 1 3.7 ± 1.28 4.1 ± 2.05 4.1 ± 1.74 Example 2 4.1 ± 2.11 4.4 ± 2.36 4.7 ± 2.32 Example 3 4.3 ± 2.32 3.9 ± 1.42 4.3 ± 2.47 Comparative Example 2 4.2 ± 2.44 2.5 ± 1.18 2.7 ± 1.33

As shown in the results of Table 2, the green tea Cheonggukjang prepared in Examples 1 to 3 according to the present invention was significantly removed unpleasant odor of the Cheonggukjang rather than the general Cheonggukjang (Comparative Example 1) without the addition of green tea extract, The taste is very good and overall preference is very high. In particular, green tea Cheonggukjang added 2.5 parts by weight of green tea extract (Example 2) showed the most excellent characteristics by removing the unpleasant odor while retaining the unique taste of traditional Cheonggukjang. On the other hand, when the green tea extract 10 parts by weight (Comparative Example 2) was added, the fermentation of the Cheonggukjang did not occur properly, resulting in low overall preference.

Experimental Example 2

-Determination of Vitamin C Content

100 g of Cheonggukjang prepared in Example 2 and Comparative Example 1 were taken to measure the content of vitamin C. Indophenol titration method was used for the determination of vitamin C, and the standard food analysis method (Cheongsu Kyu et al. 4, Global Culture History) was followed. Vitamin C content of the green tea Cheonggukjang prepared in Example 2 was found to be 2.5 mg / 100 g, whereas in Comparative Example 1, vitamin C was hardly detected. This result shows that the components that are likely to be lacking in Cheonggukjang can be replenished by adding green tea, and by adding green tea extract to Cheonggukjang, the efficacy of green tea can be expected.

Experimental Example 3

-Effect of Green Tea Extract on the Growth of Bacillus Bacteria (Measuring Cell Count)-

To 200 ml of sterile medium (Soy extract 5g, Beef extract 3g, peptone 5g), 2 ml of green tea extracts of 0.1%, 0.2%, 0.5%, 1% and 2% concentrations were added, respectively, and Bacillus subtillis 10 ⁸ cells / ml) was inoculated with 0.2ml and incubated for 48 hours in an incubator at 40 ° C to collect samples every 12 hours to prepare a sample for measuring the growth of Bacillus. The prepared test solution was inoculated in a sterilized plate (dextrose tryptone agar) by serial dilution 10 times and incubated at 45 ° C. for 3 days, and the total number of cells produced was counted using a clony counter. The results are shown in Table 3 below.

Experimental Example 4

-Effect of Green Tea Extract on Bacillus Bacteria Growth (Absorbance Measurement)-

Add 0.2% green tea extract to 200ml sterilized medium (Soy extract 5g, Beef extract 3g, peptone 5g), inoculate Bacillus subtillis suspension (10 ⁸ cells / ml), and then incubate at 40 ℃. For 48 hours, feed was taken every 12 hours, and the absorbance was measured at 600 nm to confirm the cell growth. At this time, the amount of green tea extract of 0.2% concentration used in the culture of Chungguk coli was added as 0%, 2.5%, 5%, and 10%, respectively, and the results are shown in Table 4.

Green Tea Extract Added (%) Cultivation time 0 12 24 36 48 0 0 121 156 197 211 2.5 0 138 178 201 226 5.0 0 124 171 204 223 10.0 0 91 113 148 174

As shown in the results of Table 4, when the green tea extract is added in excess, it can be seen that the fermentation of the Cheonggukjang is suppressed by suppressing the growth of Cheonggukjang.

Experimental Example 5

Amino nitrogen and ammonia nitrogen measurement

100 g of Cheonggukjang prepared in Example 2 and Comparative Example 1 were taken to measure amino nitrogen and ammonia nitrogen content. Determination of ammonia and amino nitrogen was followed by the standard food analysis method (Cheong Soo Gyu and 4 others, Global Culture History). The results are shown in Table 5.

Experimental group Ammonia nitrogen (mg) Amino nitrogen (mg) Comparative Example 1 (No additive group) 41 180 Example 2 23 183

As shown in the results of Table 5, it can be seen that the green tea extract addition group significantly reduces the amount of ammonia-containing nitrogen that causes the unpleasant odor.

As described above, the present invention is prepared by adding 0.5-5 parts by weight of green tea extract solution of 0.2-0.5% concentration to 100 parts by weight of soybeans so that the production of Cheonggukjang is increased, the growth of Bacillus bacterium, which is the fermentation strain of Cheonggukjang is increased, and the odor of Cheonggukjang is increased. It is possible to manufacture Cheonggukjang with improved flavor of Cheonggukjang.                     

In addition, the addition of green tea extract can add not only vitamin C lacking in Cheonggukjang, but also various biochemically active substances such as catechin, theanine, vitamin C, and carotenoid in green tea. It is now possible to manufacture Cheonggukjang.

 As a result, it is possible to expect the creation of new demand for Cheonggukjang by eliminating the objection to those who are reluctant to eat due to the peculiar displeasure of Cheonggukjang, and ultimately to increase the national health and farm income.

Claims (5)

In the production of Cheonggukjang to improve the odor by adding green tea powder and green tea extract, A soybean steaming step in which washed soybeans are immersed in 2.5 times water at room temperature for 24 hours and then heated at 120 ° C. for 1 hour and then cooled to 70 ° C .; Green tea extract addition step of adding and mixing 0.5-5 parts by weight of green tea extract with a concentration of 0.2-0.5% to 100 parts by weight of the cooked soybeans; After inoculating 1 part by weight of 10 ⁸ cells / ml Bacillus suspension cultured on the soybean to which the green tea extract was added, and sufficiently mixed, fermented for 48 hours at a humidity of 80% or higher and a temperature of 40 ° C. Method for producing green tea Chunggukjang characterized in that the fermentation ripening step The method of claim 1, wherein the green tea extract is prepared by adding 20-50 times of water to green tea and extracting it at 75 ° C. for 10 minutes. delete delete Green tea Cheonggukjang prepared according to claim 1