KR100639792B1 - Chunggukjang containing acanthopanax extract and manufacture method and equipment thereof - Google Patents

Abstract

A method of producing fermented soybeans(cheongkukjang) containing Acanthopanax Senticosus extract is provided to maximize the content of components beneficial to human body and to provide medicinal efficacy of Acanthopanax Senticosus to the food products. Soybeans are washed with water, soaked in Acanthopanax Senticosus extract at 15 to 20deg.C for 24 to 36hr, germinated at 25 to 28deg.C for 24 to 26hr, heated and then fermented at 38 to 40deg.C for 48 to 60hr. The fermented soybeans are ground and mixed with germinated brown rice flour and mixed powders of roasted salt, shrimps, anchovies, onions, radish, kelp and pine needles. The apparatus for making fermented soybeans contains a size-selecting device, washing device, soaking device, geminating/fermenting device, grinding device, mixing device and form-processing device.

Description

 Chunggukjang Containing Ogalpi Extract, Manufacturing Method and Apparatus of It {{Chunggukjang Containing Acanthopanax Extract and Manufacture Method and Equipment}

1 is a flow chart showing the steps of the germination / fermentation method of soybean containing the extract of Agalpi according to the present invention,

Figure 2 schematically shows a device for germinating / fermenting soybean containing the extract of the organgalpi according to the present invention.

Explanation of symbols on the main parts of the drawings

1-Separator 2-Washer

3-Immersion 4-Germination / Fermentation

5-Drying Machine 6-Grinding Machine

7-Mixer 8-Processing Unit

The present invention relates to a cheongukjang containing an extract of the galgalpi, a method for producing the same, and a manufacturing apparatus thereof. The extract of the galgalpi is contained to include acanthopanax, an agaltho-containing substance not found in soybeans, including the nutritional state of brown rice. It relates to a cheongukjang, its manufacturing method and manufacturing apparatus.

In general, Cheonggukjang is a kind of soybean fermented food that only Koreans and Japanese enjoy, and it is based on white rice. Since most of its energy is dependent on rice starch, it is appropriate to make Cheonggukjang containing vitamin B1 with rice. Ingestion improves the efficiency of the use of rice in the body and further gives a desirable result for health.

This is because starch can be easily energized, ie, when the vitamin B1 is ingested enough. The daily requirement of vitamin B1 is 0.33mg per 1000kcal per calorie, so the daily amount of vitamin B1 needed for 2000kcal, the general energy intake of adults, should be about O.66mg.

In detail, the reason why the intake of vitamin B1 is important when ingesting rice, which is the main ingredient of starch, should be transferred to decarboxylase activity to be used in the body after digestion and absorption of starch in rice. This enzyme is due to the fact that enough decarboxylase is produced in which a sufficient amount of coenzyme called thiamine pyrophosphate (TPP) is present.

We are aware of the problem of chronic vitamin B1 deficiency due to common knowledge of rice, but Cheonggukjang has about three times more vitamin B1 than other side dishes.

Cheonggukjang is not only food that is nutritionally harmonized with rice because of its high content of vitamin B1, but also has been a valuable food supplement as a protein supplement when chronically lacking protein. In fact, rice has high starch but low protein content, and rice protein has low lysine (Lysine) content, which lowers protein quality. However, Cheonggukjang contains a lot of lysine, which is a limited amino acid of rice, Cheonggukjang has a number of nutritional benefits, such as the ability to eat meat.

The merits of these Cheonggukjang are summarized as follows.

In other words, Cheonggukjang contains more protein and fat than doenjang but has a higher digestive absorption rate, an important source of calcium and vitamins A and B, the intestinal effect of Cheongguk coli, the prevention of constipation of fiber, the extracorporeal release of carcinogens and cholesterol, It has been shown that mucin) has an effect on the rehabilitation by alcohol absorption, potentiation of saponin, blood circulation and lactic acid decomposition, and brain aging of lecithin and prevention of dementia, hypertension and arteriosclerosis.

The study of Cheonggukjang includes the changes of Cheonggukjang ingredients during fermentation process based on soybean, changes in Cheonggukjang quality due to differences in microorganisms and limited fermentation conditions, bacterial characteristics, enzymatic properties, and fragrance components. . In addition, there is a study on the improved manufacturing method to remove some of the unpleasant odors of Cheonggukjang by using the yellow soup and the increase of proteolytic enzyme power, amino nitrogen content, and vitamin content caused by the target variation of Cheongguk coli using CaCO3. .

Recently, Cheonggukjang was prepared from Bacillus subtilis and Bacillus naphtha to produce processed foods in the form of spores and research reports on the improvement of the quality and palatability of Cheonggukjang by adding garlic, mugwort, pepper, chili oil, etc. The viscosity, color, and spreadability were examined, and there were reports of changes in quality characteristics over time and the manufacturing method and usage of Cheonggukjang with lyophilized instant Cheonggukjang stew at 25, 35 and 45 ° C.

Cheonggukjang's functional studies were much lower than that of Japanese naphtha, but recently, enzymes produced by Bacillus sp. Isolated from Korea's Cheonggukjang (CK 11-4) have been reported to have higher thrombolytic capacity than naphtha kinases.

However, despite the fact that Cheonggukjang is a much better food than other jangjangs, the traditional method is directly used in the traditional way because of the increase of national income, rapid industrial development, change of housewife's consciousness and participation in social activities, change of living environment and westernization of dietary life. Rather than making Cheonggukjang, it is gradually changing to purchasing and consuming Cheonggukjang, which is mass-produced in factories.

In addition, current small production facilities and non-automated hand-made manufacturing will have to lose marketability, especially children, young people and foreigners hate Cheonggukjang because of its peculiar smell. Without improving this and producing high-quality and hygienic Cheonggukjang, it will be difficult to establish the status of Cheongguk as an international commodity. Albon's napdu, which is similar to Korea's Cheonggukjang, is highly preferred in Japan, similar to the consumption of tofu in Japan, and the consumption of tempera, which is a traditional soybean fermented food from Indonesia, is increasing every year in Japan and the United States. Naphtha uses Bacillus subtilis as the basic strain, like Cheonggukjang, but its raw materials and manufacturing methods are slightly different. Naphtha uses small-sized soybeans, does not use salt, and has a smoky odor. On the other hand, Tempe is an unsalted, funky soybean fermentation style that has no smell or viscosity.

One example of a technique for solving the above problems is disclosed in Korean Patent Laid-Open Nos. 1999-72468 and 2001-57177.

That is, Patent Publication No. 1999-72468 discloses Cheonggukjang made with black soybeans and a manufacturing method thereof, and Patent Publication No. 2001-57177 discloses a method for producing Chunggukjang, which is supplemented with a rice bran by adding rice bran. Is disclosed.

However, the technique disclosed in Korean Patent Laid-Open Publication No. 1999-72468 has a problem that the manufacturing method is cumbersome and difficult to mass-produce as a technique for suppressing the smell of Cheonggukjang, and the technique disclosed in the Patent Publication No. 2001-57177 There was a problem that the efficiency of the product as a technology to simply add vitamin beawon to Cheonggukjang.

An object of the present invention was made to solve the problems as described above, with the low labor force to protect our agriculture and have a competitive power, Cheonggukjang containing the extract of the organgalpi that can be easily used in small-scale facilities, its manufacturing method And a manufacturing apparatus.

Another object of the present invention is easy to cook, soft, delicious, not only to remove the residual pesticides, but also the chungkukjang containing a galgalpi extract that can maximize the content of the beneficial ingredients to the human body, a method and a manufacturing apparatus thereof To provide.

In order to achieve the above object, the manufacturing method of Cheonggukjang containing the extract of Galgalpi according to the present invention is a manufacturing method of Cheonggukjang using soybean and brown rice containing the extract of Galgalpi, the selection step of selecting soybeans suitable for germination by removing poor soybeans. Washing step of washing the selected soybeans, an immersion step of immersing the washed soybean in a solution containing the extract (Akintoside), after the immersion step, germination step of germinating soybean, soybean germinated in the germination step Boiling step, fermentation step of fermenting soybeans, fermented soybeans pulverized soybean crushing step, brown rice crushing step after drying by germinating brown rice and soybean and germinated brown rice pulverized in the soybean crushing step It characterized in that it comprises a mixing step of mixing by mixing the crushed brown rice in the grinding step.

In addition, in the manufacturing method of the cheongukjang containing the extract of the galgalpi according to the present invention, in the mixing step is characterized in that the mixed powder of salt, shrimp, anchovies, onions, radishes, kelp, pine needles is added together.

In addition, in the manufacturing method of Chunggukjang containing the extract of the gallbladder according to the present invention, the soybean in the immersion step is characterized in that it is immersed for 24 to 36 hours in the solution containing the extract of the extract at 15 to 20 ℃.

In addition, in the manufacturing method of the cheongukjang containing the extract of the gallbladder according to the present invention, the soybean in the germination step is characterized in that waiting for 24 to 26 hours at a temperature of 25 to 28 ℃.

In addition, in the manufacturing method of the cheongukjang containing the extract of the gallbladder according to the present invention, the soybean in the fermentation step is characterized in that waiting for 48 to 60 hours at a temperature of 38 to 40 ℃.

In addition, in the manufacturing method of the cheonggukjang containing the extract of the organgalpi according to the present invention, the solution of the extract of the agalpi extract (Akintoside component) to remove the foreign substance and decay of the organolpi to select a suitable organolpi, selected organolpi 2 After cutting to the size of 3 to 3cm, put the cut organgalpi in the reservoir and maintain the temperature of 100 ℃ for 3 to 4 hours, then extract the organolpi extract, and filtering and separating the extract and the organolpi residue It is characterized by being manufactured.

In addition, in order to achieve the above object, the manufacturing apparatus of the cheonggukjang containing the extract of the gallbladder according to the present invention is a manufacturing apparatus of the cheonggukjang using soybean and brown rice containing the extract of the extract, and selects soybeans suitable for germination by removing the poor soybeans. Sorting means, washing means for washing the selected soybeans, immersion means for immersing the washed soybeans in the solution containing the extract of the organolpi, germination / fermentation means for germinating / fermenting soybeans soaked in the immersion means for a predetermined time, the Grinding means for drying and grinding the soybeans passed through the germination means, mixing means for adding and mixing the brown rice pulverized in the soybean grinding means and germinated brown rice grinding means and the powder mixed in the mixing means the user desired form It characterized in that it comprises a processing means for processing into.

Cheonggukjang containing the galgalpi extract according to the present invention to achieve the above object is characterized in that it was prepared by mixing the germinated soybean and germinated brown rice according to the method as described above.

The above and other objects and novel features of the present invention will become more apparent from the description of the specification and the accompanying drawings.

First, a description will be given of the basic production method of the cheongukjang before the description of the production method of the cheonggukjang according to the present invention.

First, select and wash soybeans, soak the beans in water at 20 ℃ for about 6 to 24 hours, then boil them for 5 to 6 hours in a pot or cook them for 30 minutes at 1.5kg / ㎠ pressure in a pressure cooker. It cools to about -60 degreeC.

Here, inoculated with rice straws or inoculated with purely isolated Cheongguk coli (1O8 spores in 1ml), the fermentation chamber humidity is maintained at 90% to 95% and the product temperature is maintained at 40 to 45 ℃. Ferment for about an hour.

On the other hand, all soybeans, especially the seeds of brown rice, are wrapped in a hard protective film, so eating without peeling is problematic in many ways. Loss of nutrients In order to solve this problem, the soybeans are germinated to solve the firmness and grittyness of the shell, so that they are soft and tasteful.

In addition, soybeans have a lot of dietary fiber during germination, the amino acid and vitamin B group is increased by germination, and is effective in constipation, such as beneficial ingredients for the human body to help prevent adult diseases.

In addition, the extract of the roots of thorns as a potency of organolpi to release the poisons of chemicals, including radioactivity, lower cholesterol in the blood, lower blood sugar levels, treat neurological disorders, increase endurance and concentration, brain It is said to be almost panacea, releasing fatigue, brightening eyes and ears, enhancing sexual function, energizing all body functions and preventing all kinds of diseases.

The present invention is to provide a cheonggukjang and its manufacturing method that can simultaneously exhibit the components of the organgalpi, the characteristics of brown rice and the effect of the soybeans as described above.

Hereinafter, embodiments of the present invention will be described.

First, the fermentation of soybean according to the present invention will be described.

1 is a flowchart showing the steps of the germination method of soybean containing the extract of the organ according to the present invention, the step of removing the poor soybeans and selecting the suitable soybeans for germination (S1) and washing the selected soybeans (S2) , Immersing the washed soybean in a solution containing an organopi extract (Akintoside) (S3), after the dipping and waiting step, germinating soybeans (S4), and boiling soybeans germinated in the germination step (S5), the fermentation step (S6) and the pulverization after drying (S7) to ferment the soybean after the boiled step.

This will be described in more detail as follows.

Screening Step-Step 1 (S1)

In step 1, the normal immature damaged soybeans are removed.

If bad soybeans are included in the germination process, these bad soybeans are removed because they can seriously affect other soybeans that are normally germinated. The sorter used in step 1 may be performed using a conventionally used soybean sorting device.

Cleaning Step-Step 2 (S2)

Step 2 is a step for screening soybeans of good quality by washing several times with ordinary clean water in order to remove soybeans and foreign matter not removed in step 1.

Steps 1 and 2 completely remove poor soybeans and impurities that cannot be used for germination.

Immersion Stage-Stage 3 (S3)

The soybeans selected through Steps 1 and 2 are immersed in a reservoir for storing the extract containing the organgalpi extract.

Here, the average temperature of the reservoir is kept constant at 15-20 ° C. and the soybeans are immersed in the reservoir for 24-36 hours. If it is lower than the temperature range, the germination waiting time is long, and if it is high, it is shortened. If the temperature is set too high, there is a problem that corruption occurs in the normal germination step.

On the other hand, the extract of the organgalpi extract (Akintoside) (hereinafter prepared according to the manufacturing method of the extract of the organgalpi extract) so that the ratio of the water and the concentrated liquid extract is 4: 6. The inventors have confirmed through experiments that under these conditions, the soybean extract is optimally absorbed in soybean.

Regarding the water absorption that affects the germination of dried soybeans during the immersion stage, the data of [Hyangsaeng-Phytophysiology] define water potential, which is water on one side with a semipermeable membrane including a biofilm. On the other side, when there is a solution with osmotic pressure, water is explained as the driving force of the pressure generated toward the solution. In plants, the driving force for moving water is defined as the water potential, and this water potential is easily defined as the water pressure of the plant. It is explained that pressure potential (swelling pressure) + osmotic potential (osmotic pressure) + matrix potential + gravity are combined. It is defined as the force that is important for the absorption of soil, that is, the force that plants draw in water.

In other words, if soybeans create germination conditions such as water absorption and temperature and air, the soybean will absorb the agaltoside extract Akintoside according to these conditions. Soybean grows enough by itself, but in the present invention, it is intended to contribute to the public health by allowing the soybeans to absorb useful nutrients of soybean and to grow vigorously and strongly, as well as to edible soybean containing the active ingredient.

Here, the organolpi extract (akintoside component) containing solution is to remove foreign substances and decayed organolpi to select a suitable organolpi (S'1), and cutting the selected organolpi to the size of 2 to 3cm (S ' 2), putting the cut organolpi into the reservoir and maintaining a temperature of 100 ℃ for 3 to 4 hours and then extracting the organolpi extract (S'3), and filtering while separating the organolpi extract and the residue of the organolpi (S ') 4) is made through.

For example, cut 5 to 10 kg of selected organgalpi into 2 to 3 cm, add 20 liters of water, and hold for 3 to 4 hours while maintaining a temperature of 100 ° C. A concentrated liquid organogal extract is produced. Thus, the concentrated organolpi extract of this liquid is diluted with water to prepare a solution containing the organolpi extract. At this time, the mixing ratio of the water and the concentrated liquid of the Oralpi extract is preferably 4: 6, but the ratio may be changed as necessary.

If necessary, the solution of the extract of Agalpi extract (Akintoside) containing the above step is sterilized at a temperature of 105 ° C. for 5 seconds and then cooled (S′5).

Germination stage-stage 4 (S4)

The germination step is a process of normal germination from the end of the immersion step (S3) to grow the germinated soybeans of the desired size by repeating the process of supplying the extract extracted from the predetermined time interval while germinating seeds in the germination room to be. On the other hand, in the immersion step (S3), the germination proceeds to some extent.

In the germination step (S4), while maintaining the average temperature of the germination chamber at 25 to 28 ℃, while supplying the organopi extract containing solution to the germination chamber where soybean germinates at intervals of about 3-4 hours, the humidity of the germination chamber is 80 Keep% This repetition process completes the normal germination stage for 24-26 hours (total spraying of 7 to 8 times of organgalpi extract containing solution occurs).

The final germination length of the soybeans after the above step is preferably 5mm-15cm.

Boiling Stage-Stage 5 (S5)

Boiled to enhance the fermentation of soybeans germinated in the germination step.

In this stage of boiling, the germinated soybeans are boiled for 6 to 12 hours using the usual means of boiling.

Fermentation stage-stage 6 (S6)

The fermentation is carried out for 48-60 hours while maintaining the average temperature of the fermentation chamber to 38 to 40 ℃ to ferment the soybeans germinated through the steps 1 to 4.

This fermentation step may be fermented using a straw stub or fermented using cultured Cheonggukjang, as in the conventional fermentation step of Cheonggukjang.

Dry grinding step-step 6 (S6)

The dry grinding step is a step of drying and grinding the soybeans that have been germinated, which is the final step of the fermentation of soybean according to the present invention. Preferably the seeds are dried to an average moisture content of 13-14%.

In this drying step, the water content of the germinated soybeans is increased by 50% or more due to the use of water in the extraction and washing process of the extract, and if left as it is, fermentation may continue.

This drying step may be performed using a conventional soybean dryer, and may be various methods used to dry soybean, such as freeze vacuum drying and hot air drying. Thereafter, the dried soybeans for chungkukjang soybeans are pulverized into powder for secondary processing.

Such grinding does not require a special apparatus and can be processed using conventional soybean grinding apparatus.

Next, the germinated brown rice applied to this invention is demonstrated.

The germinated brown rice is described in Korean Patent Application No. 10-2005-106 filed by the present inventors (the germination method and germination device of germinated soybean and soybean containing an extract of Ogalpi), so the description of the specific method is omitted.

Germinated brown rice to be applied in the present invention is to remove the poor brown rice by selecting the suitable brown rice for germination (S11), washing the selected brown rice (S12), soaked washed brown rice at 15 to 20 ℃ for 10 to 15 hours To step (S13), after the immersion step, to germinate brown rice for 24 to 36 hours at 25 to 28 ℃ (S14), to dry at 150 to 180 ℃ to dry so that the moisture of the germinated brown rice contains 17 -19% In step S15 and in the grinding step of the soybeans, the step of grinding the brown rice, which has been germinated, is also included (S16).

Thereafter, fermented and dried in the step S6 and crushed Cheonggukjang powder and the brown rice powder germinated and engraved in the step S16 at the same time mixed (S17).

At this time, the amount of germinated brown rice is 30% by weight, the amount of fermented Cheonggukjang is 60% by weight, and the rest is 10% by weight of mixed powder of grilled salt, shrimp, anchovy, onion, radish, kelp and pine needles.

Next, according to the user's use, the Chunggukjang containing the extract of the galgalpi according to the present invention is processed in the form of powder, or in the form of Cheonggukjang, Cheonggukjang sold on the market (S18).

In addition, the apparatus for fermentation of soybean in Chunggukjang containing the extract of the gallbladder according to the present invention will be described with reference to FIG. 2.

Figure 2 is a view schematically showing a device for fermenting soybean containing the extract of the gallbladder extract according to the present invention, the production of cheonggukjang containing the extract of the gallbladder extract according to the present invention to remove soybeans to select soybeans suitable for fermentation Sorting device (1), washing device for washing the selected soybeans (2), immersion device (3) for immersing the washed soybeans in the solution containing the extract of the organgalpi extract or the extract of the organgalpi extract (Akintoside), (3) A germination / fermentation apparatus 4 for germinating and fermenting soybeans soaked in the apparatus 3 for a predetermined time, a drying apparatus 5 for drying soybean having passed through the germination / fermentation apparatus 4, fermented and dried soybeans A grinding apparatus 6 for grinding is provided.

Here, the immersion device (3) is a reservoir (3a), a warmer (3b) for maintaining the temperature of the reservoir, a supply device (3c) for supplying a solution containing the water and the galvanic extract to the reservoir, the temperature of the reservoir (3a) It comprises a detection sensor (3d) and the first controller (3e) for detecting the.

According to this, when the soybean which has passed through the washing device 2 is stored in the reservoir 3a, the water or organopi extract-containing solution is supplied from the feeder 3c to the reservoir 3a under the control of the first controller 3e. do. At this time, the first controller 3e controls the supply of the containing solution through the supply device 3c, operates the warmer 3b, and senses the temperature of the reservoir with the detection sensor 3d. The temperature of the reservoir is maintained at a constant temperature, such as 15 to 20 ° C.

On the other hand, the germination / fermentation apparatus 4 includes a germination / fermentation zone 4a on which soaked soybeans are placed, a warmer 4b for maintaining the germination / fermentation zone at a predetermined temperature, a temperature of the germination / fermentation zone, and Humidity detecting sensor (4c), the feeder (4d) for injecting the extract of the organgalpi extract to the germination / fermentation table (4a), ventilator (4e) for removing the odor generated by the germination / fermentation of soybean And a second controller 4f for controlling the temperature and humidity of the foot / fermentation zone 4a. In addition, the germination / fermentation apparatus 4 also carries out a boiling process to promote fermentation of the germinated soybean.

According to this, the second controller 4f drives the feeder 4d according to the temperature and humidity information of the germination / fermentation stage transmitted from the detection sensor 4c to contain the extracts in the germination / fermentation stage 4a. The solution is supplied, the heater 4b is driven to maintain the temperature of the germination / fermentation zone, and if necessary, the ventilator 4e is driven to ventilate the germination chamber. Here, the second controller 4f maintains the average temperature of the germination / fermentation zone 4a in which the soybean is located at 25-28 ° C., and the germination / fermentation zone 4a in which the soybean is located during fermentation. Control to maintain average temperature at 38-40 ° C.

On the other hand, the standby device (3) and the germination / fermentation device (4) is provided with a timer means for informing soaking and waiting time and germination and fermentation time of soybeans, so that the user can know the time the soybean stayed in the device You may also do it.

On the other hand, the supply device (3c or 4d) may be provided by dividing the reservoir in which the pure water and the extract containing the extract is stored, and the water and the extract of the extract extract in an appropriate ratio under the control of the controller (3e or 4f) You may comprise so that it may supply by mixing.

According to the structure of this apparatus, the sorting apparatus 1, the washing apparatus 2, and the drying apparatus 5 can be used exclusively for the facilities provided in the farmhouse, but the dipping apparatus 4 and the germination / fermentation apparatus ( 4) Only by changing the equipment provided in the farmhouse can be configured, it is possible to simply configure and use the germination device of soybean containing the extract of organgalpi in the farmhouse without adding new installation.

Thereafter, the soybeans for soybeans crushed by the pulverizing device 6 and the germinated brown rice pulverized in a separate device (not shown) are introduced into the mixing device 7 and mixed.

At this time, the mixing device (7) is also added to the mixed powder of grilled salt, shrimp, anchovies, onions, radishes, kelp, pine needles.

Next, the processing apparatus 8 processes the cheonggukjang containing the extract of the galgalpi according to the present invention according to the user's use in the form of a powder, or in the form of the chungkukjang, which is sold on the market.

As mentioned above, although the invention made by this inventor was demonstrated concretely according to the said Example, this invention is not limited to the said Example and can be variously changed in the range which does not deviate from the summary.

That is, in the above embodiment, but described with reference to the examples of the cheonggukjang containing the extract of the organgalpi and the preparation method thereof, but is not limited to this can be replaced by the extract of the plant having a pharmacological action, for example, mushrooms in place of the extract Yes of course.

As described above, according to the cheonggukjang containing the extract of the galgalpi according to the present invention, a method and a manufacturing apparatus thereof, by maximizing the content of the components beneficial to the human body with the supply of nutrients by the existing cheonggukjang The effect is obtained that it can provide Cheonggukjang containing the organolpi extract containing the organolpi extract akintoside.

In addition, according to the Chunggukjang containing the extract of the galgalpi according to the present invention, a manufacturing method and a manufacturing apparatus thereof, it is possible to provide the Cheonggukjang containing the extract of the Galgalpi while maintaining the current system of the rural, it is possible to increase the income of the farm There is also an effect.

Claims (8)

As a manufacturing method of the Cheonggukjang using soybean and brown rice containing the extract A selection step of selecting soybeans suitable for germination by removing poor soybeans, Washing step for washing the selected soybeans, An immersion step of immersing the washed soybean in a solution containing an organopi extract (Akintoside), After the immersion step, germination step to germinate soybeans, Boiling soybean germinated in the germination stage, Fermentation step of fermenting soybean after the boiling step, Soybean grinding step of drying and grinding the fermented soybeans, Brown rice milling step of germinating brown rice and drying and grinding The manufacturing method of the Cheonggukjang containing a galgalpi extract, characterized in that it comprises a mixing step of mixing the soybean crushed in the soybean grinding step and the brown rice crushed in the germination brown rice grinding step. The method of claim 1, In the mixing step, the production method of Cheonggukjang containing the salt of the salt, shrimp, anchovies, onions, radishes, kelp, mixed with the mixed powder of pine needles. The method of claim 2, In the immersion step, the soybean is a manufacturing method of the cheonggukjang containing the galgalpi extract, characterized in that it is immersed in a solution of the extract of the galgalpi at 15 to 20 ℃ for 24 to 36 hours. The method of claim 2, In the germination step, the soybean is a manufacturing method of Chunggukjang containing the extract of the organgalpi, characterized in that waiting for 24 to 26 hours at a temperature of 25 to 28 ℃. The method of claim 2, In the fermentation step, the soybean is a manufacturing method of the cheonggukjang containing an ogalpi extract, characterized in that waiting for 48 to 60 hours at a temperature of 38 to 40 ℃. The method of claim 1, The agalpi extract (Akintoside component) containing solution Screening suitable organs by removing foreign substances and spoiled organs; Cutting the selected organpi to a size of 2 to 3 cm, After putting the cut organgalpi in the reservoir for 3 to 4 hours at a temperature of 100 ℃, extracting the organgalpi extract, A method for producing a cheonggukjang containing an extract of an organpipi, characterized in that it is prepared through a step of filtering while separating the extract and the residue. As a manufacturing device of Cheonggukjang using soybean and brown rice containing the extract of Galgalpi, Sorting means for sorting soybeans suitable for germination by removing poor soybeans, Washing means for washing selected soybeans, Immersion means for immersing the washed soybean in a solution containing an extract of the organgal, Germination / fermentation means for germinating / fermenting soybeans soaked in the immersion means for a predetermined time; Grinding means for drying and grinding the soybeans passed through the germination means, Mixing means for mixing the soybean pulverized in the soybean crushing means and the brown rice pulverized in the germinated brown rice crushing means; The manufacturing apparatus of the Cheonggukjang containing the organgalpi extract, characterized in that it comprises a processing means for processing the powder mixed in the mixing means to a user desired form. Cheonggukjang containing a galgalpi extract, characterized in that prepared by mixing the germinated soybean and germinated brown rice according to the method according to any one of claims 1 to 6.

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