KR100635172B1 - Functional CHUNGKUKJANG powder and method for manufacturing thereof - Google Patents

Functional CHUNGKUKJANG powder and method for manufacturing thereof Download PDF

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Publication number
KR100635172B1
KR100635172B1 KR1020040081963A KR20040081963A KR100635172B1 KR 100635172 B1 KR100635172 B1 KR 100635172B1 KR 1020040081963 A KR1020040081963 A KR 1020040081963A KR 20040081963 A KR20040081963 A KR 20040081963A KR 100635172 B1 KR100635172 B1 KR 100635172B1
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South Korea
Prior art keywords
powder
functional
mushroom
hours
ginseng
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KR1020040081963A
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Korean (ko)
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KR20060032939A (en
Inventor
김윤근
조종수
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조종수
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Priority to KR1020040081963A priority Critical patent/KR100635172B1/en
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Publication of KR100635172B1 publication Critical patent/KR100635172B1/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of fodder or food; Products from legumes; Preparation or treatment thereof, e.g. treatment with phosphates
    • A23L11/20Malt products; Fermented malt products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution

Abstract

The present invention relates to a method for producing functional Cheonggukjang powder powder, extracting the extract from food, medicinal plants, mushrooms, seaweeds, fruits, vegetables, herbs, natural flavors, and soaking soybeans in the extract for about 12 hours And, steamed soybeans soaked for about 2 hours and inoculated with soybean isolated pure soybean coli to ferment for about 20 hours at 38 ~ 40 ℃, and the step of drying and grinding the fermented soybeans in a drying chamber at 50 ℃ 50 It features.
Cheonggukjang

Description

FUNCTIONAL CHUNGKUKJANG POWDER AND METHOD FOR MANUFACTURING

The present invention relates to chunggukjang powder powder, and in particular, to a functional Cheonggukjang powder powder prepared by fermenting chunggukjang after immersing soybean in an extract extracted from natural products and a method for producing the same.

Human beings are trying to escape from adult diseases, a disease of modern civilization, to protect their health. Cheonggukjang is a traditional Korean food that has been used since ancient times, and as its efficacy is scientifically discovered recently, Cheonggukjang is becoming more popular as a health food.

In general, the method of manufacturing a soybean paste is first washed with soybeans, soaked in water for a certain time, then boiled soybeans, and then fermented by inoculating the fermented soybeans.

In addition, in most cases, the production of Cheonggukjang takes the form of adding soaking herbs to water to boil soybeans to give functionality (Korean Patent Publication No. 10-1996-0033292), or fermented Cheonggukjang Meju powder It takes the form of adding an extract (Korean Patent Publication No. 10-2002-0072834), or the form of drying and powdering Cheonggukjang and other plants together (Korean Patent Publication No. 10-2003-0008200). In particular, when these beans are soaked in water for about 12 hours, they absorb water 2-3 times as much as the original weight of the beans. The absorption of herbal ingredients is minimal

The object of the present invention devised to solve the above problems is not only pharmacological efficacy, but also has excellent taste, aroma, and has various nutrients evenly extracted from food and medicinal plants, mushrooms, algae, fruits, vegetables, herbs, natural flavors After absorbing soybeans into the extract fermented Cheonggukjang to prepare functional Cheonggukjang powder powder.

Functional cheongukjang powder powder manufacturing method of the present invention for achieving the above object is the step of extracting the extract from food, medicinal plants, mushrooms, seaweeds, fruits, vegetables, herbs, natural flavors, the extract or extracts After a step of soaking the beans for about 12 hours, steam soaked soybean for about 2 hours, inoculated with soybeans isolated pure pure fermented soybeans for about 20 hours at 38 ~ 40 ℃, and the fermented soybeans After drying at 50 ℃ characterized in that it consists of a step of grinding.

Below. Referring to the manufacturing method of the functional Chunggukjang powder powder of the present invention in detail.

First, food and medicinal plants that are excellent in terms of pharmacological effects and taste and aroma, and have various nutrients to be consumed by humans. Common, Ogapi, Jaso, ginseng, wild ginseng, camphor ginseng, red ginseng, sweet ginseng, red ginseng, sansa, imperial, hwangyeon, gilsheng, ephedra, baekchul, creation, bokyeong, huangwang, motherwort, wormwood, dew, yinyanggak, deficiency, sewage, banha, Temple, chajeoncho, perilla, black tea, strong bow, cinnamon, plum, schizandra, cornus, jujube, wolfberry, bokbunja, brown root, aloe, pomegranate, laurel, green tea, poisonous tree, brine, tofu, pine needles, yulmu, brown rice, barley, corn , Persimmon leaves, mulberry leaves, red beans, bamboo leaves, honey, mint, etc., mushrooms (matsuri mushrooms, shiitake mushrooms, situation mushrooms, ganoderma lucidum mushrooms, oyster mushrooms, matsutake mushrooms, akaricus, leaf mushrooms, enoki mushrooms, roe deer mushrooms, Bay strand, willow, stone, shimeji mushroom, caterpillar Seaweeds (seaweed, seaweed, seaweed, seaweed, anchovy, etc.), fruits and vegetables (onion, garlic, ginger, pumpkin, persimmon, radish, cabbage, carrot, apple, pear, grape, maroon, sesame, apricot, plum, Banana, Persimmon, Melon, Cucumber, Watermelon, Pineapple, Citrus, Orange, Kiwi, Mango, Melon, Hallabong, etc., Herbs (Rosemary, Thyme, Sage, Lavender, Apple Mint, Lemon Verbena, Lemon Balm, Lemongrass, Spearmint , Peppermint, stevia, chemomile, etc.), natural flavors (pine needles, lemons, bananas, vanilla, coffee, chocolate, peppermint) using hot water of about 100 ℃ hot water extraction method for 4 hours, using cold water Cold water extraction method to extract from the water tank for about 4 hours, steam distillation extraction method using steam, organic solvent extraction method using Soxhlet apparatus using alcohol or nucleic acid, or juice extraction method using juicer, etc. Add extract to The.

Subsequently, soybeans are soaked by soaking the beans for about 12 hours after mixing the extracts extracted from food, medicinal plants, mushrooms, seaweeds, fruits, vegetables, herbs, or natural flavors, or two to six kinds of these extracts.

Subsequently, steamed beans are steamed for 2 hours, and then purely isolated Cheongguk coli (Bacillus genus) is inoculated into the beans and fermented for about 20 hours in a fermentation chamber at 38 to 40 ° C.

Finally, after drying in a drying chamber at 50 ℃ pulverized in a grinder to produce a functional Cheonggukjang powder powder.

Cheonggukjang powder powder of the present invention can be added to milk, soy milk, yogurt, beverages, etc., so that it is convenient to eat, and it can add a much taste and aroma by offsetting the smell of Cheonggukjang by the extract.

Cheonggukjang powder powder of the present invention as described above is a powder Cheonggukjang made by absorbing the extract having a functional soybean has excellent benefits, high nutritional value, and has the advantage of ingesting functional Cheonggukjang without smell.

Claims (8)

  1. In the manufacturing method of functional Cheonggukjang powder,
    Extracting extracts from food, medicinal plants, mushrooms, seaweeds, fruits, vegetables, herbs, and natural flavors;
    Immersing the soybean in the extract for 12 hours;
    Steaming the soaked beans for about 2 hours, and inoculating the soybean isolated with pure Cheongguk soak for about 20 hours at 38 to 40 ° C .; And
    Drying the fermented soybeans at 50 ° C. and pulverizing; Functional Cheonggukjang powder manufacturing method, characterized in that consisting of.
  2. The method of claim 1,
    The food and medicinal plants are Eoseongcho, three hundreds, peony, mulberry, Cheongung, Gardenia, safflower, donkey, Astragalus, licorice, Cheonma, pogongyong, ogapi, jaso, ginseng, wild ginseng, camphor ginseng, red ginseng, red ginseng, red ginseng, sansa, yellow Jung , Hwangyeon, gilyeong, ephedra, baekryeok, creation, ghost of the ghost, huangwang, motherwort, mugwort, erosion, yin and yang emperor, sesame, sesame, half, moss, chajeoncho, perilla, black tea, strong, cinnamon, plum, schizandra, cornus, jujube, Manufacture of functional Cheonggukjang powder, characterized in that it is wolfberry, bokbunja, brown root, aloe, pomegranate, green tea, laurel, poisonous, elm, tofu, pine needles, yulmu, brown rice, barley, corn, persimmon leaves, mulberry leaves, red beans, bamboo leaves, honey Way.
  3. The method of claim 1,
    The mushrooms are matsutake mushroom, shiitake mushroom, edible mushroom, ganoderma lucidum mushroom, zelkova mushroom, matsutake mushroom, acaricus, leaf mushroom, enoki mushroom, roe deer, zinnia, mandala, willow, stone, shimeji mushroom, cordyceps Functional Cheonggukjang powder flour manufacturing method characterized in that.
  4. The method of claim 1,
    The seaweed is seaweed, seaweed, seaweed, anchovy, functional cheonggukjang powder flour manufacturing method characterized in that.
  5. The method of claim 1,
    The fruits and vegetables include onions, garlic, ginger, pumpkin, malt, radishes, cabbage, carrots, apples, pears, grapes, maroon, strawberries, blueberries, apricots, plums, bananas, persimmons, melons, cucumbers, watermelons, pineapples, citrus Functional orange, kiwi, mango, melon, Hallabong, celery, characterized in that the functional Chingukjang powder powder manufacturing method.
  6. The method of claim 1,
    The herbs are rosemary, thyme, sage, lavender, apple mint, lemon verbena, lemon balm, lemongrass, spearmint, peppermint, stevia, chemomile, characterized in that the functional cheongguk powder powder manufacturing method.
  7. The method of claim 1,
    The friendly flavor is pine, lemon, banana, vanilla, coffee, chocolate, peppermint, functional cheongukjang powder flour manufacturing method characterized in that the flavor.
  8. Functional Cheonggukjang powder flour prepared using the functional Cheonggukjang powder powder manufacturing method according to any one of claims 1 to 7.
KR1020040081963A 2004-10-13 2004-10-13 Functional CHUNGKUKJANG powder and method for manufacturing thereof KR100635172B1 (en)

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100814736B1 (en) 2006-10-19 2008-03-19 이춘기 Herbal condiment
KR100902412B1 (en) 2007-06-27 2009-06-11 최응순 Method for manufacturing Lyophyllum ulmarium salt and salt thereby
KR100955300B1 (en) * 2008-02-11 2010-04-30 세명한방제약 주식회사 Preparation Method of Soybean Paste Using Fermentation Extract of Houttuynia cordata Thunb and Saururus chinensis Baill
KR101091400B1 (en) 2009-06-19 2011-12-07 한국식품연구원 Fermented soybeans comprising adlay and preparation method thereof
KR101122393B1 (en) 2009-02-06 2012-03-23 정윤자 A process for preparing fermented soybean pills contained oriental medicines and fermented soybean pills prepared thereby
KR101165955B1 (en) 2009-11-05 2012-07-18 금산군 Manufacturing method of chunggukjang using Angelica gigas, Rehmannia glutinosa, red ginseng and Manufacturing method of chunggukjang powder-pill
KR101169750B1 (en) * 2011-12-08 2012-07-30 정지홍 A combined extract comprising perillae herba for preparing food, a process for the preparation thereof, and food comprising the same
KR101276157B1 (en) * 2011-03-21 2013-06-18 김의수 Method and culture composition for manufacturing fast-fermented bean paste capable of improving color and flavor with having antioxidative activity and anti-diabetic activity
KR101278068B1 (en) 2012-12-28 2013-06-27 김순조 Manufacturing method chung-guk-jang
KR101338526B1 (en) * 2013-03-25 2013-12-10 고려대학교 산학협력단 Reduction of biogenic amines in the fermented food by the plants extracts
KR101413226B1 (en) 2013-01-31 2014-06-30 대구가톨릭대학교산학협력단 Method for producing Chunggukjang adding Chinese cabbage and Chunggukjang produced by the same method
CN107467574A (en) * 2017-09-19 2017-12-15 袁宏威 A kind of health food

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100659015B1 (en) * 2006-06-13 2006-12-21 김옥순 The method for manufacturing of functional health food
KR101229446B1 (en) * 2007-03-15 2013-02-05 산청군 Herb medicine powder and manufacturing method thereof, pill, capsule and tablet using the same
KR100856568B1 (en) * 2007-03-22 2008-09-04 이준기 Method for manufacturing fermented soybeans using mulberry leaves and silkworms, and fermented soybeans manufactured thereby
KR100877924B1 (en) * 2007-10-17 2009-01-14 윤감순 Manufacturing method of cheonggukjang by grape and chinese medicine material
KR100977185B1 (en) * 2008-08-28 2010-08-20 대구한의대학교산학협력단 The manufacturing method of fermented soybeans pill containing medicinal herbs
KR101234744B1 (en) * 2010-10-08 2013-02-19 수바이오텍(주) Method for Production of Functional Soybean Paste and Functional Soybean Paste Produced by The Same Method
KR101282587B1 (en) * 2011-04-08 2013-07-04 신덕자 Method for Preparing Chungkukjang Using Bamboo Shoot
KR101496401B1 (en) * 2013-10-16 2015-03-02 주식회사 알앤케이컴퍼니 Nutritional composition comprising fermented bean paste and medicinal herbs
KR101628334B1 (en) * 2014-04-28 2016-06-21 박준형 Manufacturing method of bean paste powder eliminated off flavor
KR101634235B1 (en) * 2016-03-18 2016-06-29 농업회사법인 바로담 주식회사 Method for preparation of improved aroma and taste Soy sause
KR102088598B1 (en) * 2019-09-09 2020-03-12 조창대 Cheonggukjang beverage composition and its manufacturing method

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100814736B1 (en) 2006-10-19 2008-03-19 이춘기 Herbal condiment
KR100902412B1 (en) 2007-06-27 2009-06-11 최응순 Method for manufacturing Lyophyllum ulmarium salt and salt thereby
KR100955300B1 (en) * 2008-02-11 2010-04-30 세명한방제약 주식회사 Preparation Method of Soybean Paste Using Fermentation Extract of Houttuynia cordata Thunb and Saururus chinensis Baill
KR101122393B1 (en) 2009-02-06 2012-03-23 정윤자 A process for preparing fermented soybean pills contained oriental medicines and fermented soybean pills prepared thereby
KR101091400B1 (en) 2009-06-19 2011-12-07 한국식품연구원 Fermented soybeans comprising adlay and preparation method thereof
KR101165955B1 (en) 2009-11-05 2012-07-18 금산군 Manufacturing method of chunggukjang using Angelica gigas, Rehmannia glutinosa, red ginseng and Manufacturing method of chunggukjang powder-pill
KR101276157B1 (en) * 2011-03-21 2013-06-18 김의수 Method and culture composition for manufacturing fast-fermented bean paste capable of improving color and flavor with having antioxidative activity and anti-diabetic activity
KR101169750B1 (en) * 2011-12-08 2012-07-30 정지홍 A combined extract comprising perillae herba for preparing food, a process for the preparation thereof, and food comprising the same
KR101278068B1 (en) 2012-12-28 2013-06-27 김순조 Manufacturing method chung-guk-jang
KR101413226B1 (en) 2013-01-31 2014-06-30 대구가톨릭대학교산학협력단 Method for producing Chunggukjang adding Chinese cabbage and Chunggukjang produced by the same method
KR101338526B1 (en) * 2013-03-25 2013-12-10 고려대학교 산학협력단 Reduction of biogenic amines in the fermented food by the plants extracts
CN107467574A (en) * 2017-09-19 2017-12-15 袁宏威 A kind of health food

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