KR100639950B1 - Functional food comprising the ordorless extract of Chongkukjang and preparation method thereof - Google Patents

Abstract

The present invention relates to a manufacturing method of the cheonggukjang extract from which the odor is removed and to a health functional food containing the cheonggukjang extract produced therefrom, and more specifically, Bacillus subtilis ( Bacillus subtilis ) It relates to a health functional food containing the cheongukjang extract produced therefrom and the unpleasant odor is removed, including the step of fermentation with the addition of ganbanseok.

Cheonggukjang prepared by the manufacturing method of the present invention, while the taste of traditional Cheonggukjang is reproducible, the strong discomfort unique to Cheonggukjang is effectively reduced and rich nutrition and flavor are shown. Can be used.

Cheonggukjang, Macvanseok, Baby food

Description

Method for preparing Cheonggukjang extract from which unpleasant odor has been removed and functional food containing Cheonggukjang composition produced therefrom {Functional food comprising the ordorless extract of Chongkukjang and preparation method}

The present invention relates to a method for producing a cheongukjang extract from which the odor is removed and a health functional food containing the cheongukjang extract produced therefrom.

Cheonggukjang is one of Korea's representative fermented foods made from soybean. It is one of the traditional types of soy sauce, soy sauce, soybean paste, and red pepper paste that have been commonly used to this day. The state has played an important role as a food. Cheonggukjang is made by using Bacillus subtilis called Bacillus subtilis attached to rice straw, which gives its unique taste and smell by the enzyme produced by Bacillus subtilis during fermentation. In addition, it produces a large amount of viscous substance which is a mixture of levan form fructan and polyglutamate derived from raw sugar and protein derived from soybeans. It is a high quality fermented soybean with high content of fat.

Recently, many researchers have revealed the active ingredient contained in Cheonggukjang and its role, so isoflavone (isoflavone), phytic acid, saponin, trypsin from soybean origin inhibitors, xhzhvpfhftocopherol), unsaturated fatty acids, dietary fiber, oligosaccharides, γ-glutamyltranspeptidase (γ-glutamyltranspeptidase; γ-GTP) Its importance is being reexamined as a functional food. However, there was no clear fruit in modernizing Cheonggukjang in Korea. As the national income improved and the diet and living culture became western, the consumption of Cheonggukjang was limited due to the severe odor caused by fermentation process and cooking. Has been a disadvantage in mass production and industrialization.

Conventional efforts to eliminate the odor of Cheonggukjang have generally been made by adding raw materials that can reduce the odor in the manufacture of traditional Cheonggukjang. Specifically, Korean Patent No. 134381 adds mugwort extract and red pepper seed oil. Cheonggukjang manufacturing method to remove odor by using the Korean Patent Publication No. 1996-33292, Cheonggukjang manufacturing method to remove the odor using the three hundred seconds root and Korean Patent Publication No. 1997-64430 to process the dried grains of soybeans step by step It has been disclosed in the manufacturing method of the cheonggukjang to remove the disgusting smell. However, when manufacturing the cheonggukjang by the method described above is effective in reducing the discomfort of the cheonggukjang to some extent, due to the use of heterogeneous raw materials that inhibit the taste of the cheonggukjang, the taste of the traditional Cheonggukjang is not expressed, it makes you feel heterogeneous when eating and drinking As a result, the disadvantage that the degree of preference is rather reduced and the manufacturing method has an excessively complicated disadvantage.

Elvan is a rock mass formed of tuff, which has been deposited with hundreds of millions of years of mud and tidal-flat seaweeds, fish and shellfish, and lava powder. It is an aggregate of more than 45 elements including various minerals. It is a mineral with excellent deodorizing effect that eliminates odor. In addition, it is known that elvan has the characteristic of ocher with strong vitality when sprayed with water, and emits far infrared rays at room temperature or high temperature, and is effective for health promotion. When added to drinking water it is a remarkable water purification effect, especially stiff shoulders, neuralgia, low back pain, chronic fatigue recovery, blood circulation, etc., and is known to promote the metabolism to smooth the flow of chi. Therefore, it is known that heating up to 36 to 37 ° C., which is a human body temperature, causes far-infrared rays to be released, gives a soft feeling, and has an effect on skin beauty, anti-aging, stress relief, and arthritis. In particular, agrees that elvan has been shown to be effective in healing and pain in wounds such as skin diseases, swelling and acne. However, there are almost no examples of the use of the ganbanseok for the purpose of removing the odor of Cheonggukjang.

Therefore, the present inventors have completed the present invention by confirming that the fermentation, the addition of the Bacillus subtilis fermentation strains in the production of the Cheonggukjang and the addition of the bancheukjang during the fermentation, the production of the Cheonggukjang extract is removed.

It is an object of the present invention to provide a method for preparing cheonggukjang extract from which an unpleasant odor is removed by using elvan.

In addition, an object of the present invention is to provide a health functional food containing the extract of Cheonggukjang obtained by the manufacturing method.

In order to achieve the above object, the present invention (1) the first step of immersing soybeans in water, and then chopped soybean soybean obtained, (2) after drying the steamed soybean obtained in the first step, Bacillus A second step of suspending Bacillus subtilis in water to obtain a microbial spore suspension and inoculating 0.5 to 2% by weight of the dried steamed soybean, and A third step of obtaining fermented product by fermentation by installing in inoculated cooked soybean and (4) a fourth step of powdering the fermented product obtained in the third step by spray drying or hot air drying. It provides a method for producing the cheongukjang extract from which the odor is made.

Hereinafter, the present invention will be described in detail.

The first step of preparing the cheongukjang extract from which the unpleasant odor of the present invention is removed is to soak the soybeans in water, chop it, and then obtain steamed soybean. In this case, the soybean may be used a normal soybeans that can be used for the production of Cheonggukjang, it is preferred that it is Jungtae beans from Gangwon-do. It is called by removing the shell or by soaking in 2-4 times of water for 8 to 24 hours as it is. Next, when the water is removed and the size of the soybean is large, it is preferable to cut it to an appropriate size, so that the diameter is about 0.5 to 1.5 cm. After cutting, the soybeans are cooked for 30 to 60 minutes at a temperature of 90 to 130 ° C. using a conventional steamer or a pressure steamer. Allow the cooked soybeans to sufficiently cool before performing the second stage process.

In the second step of the present invention, after drying the cooked soybean obtained in the first step, Bacillus subtilis is suspended in water to obtain a microbial spore suspension, and 0.5 to 2% by weight of the dried soybean. Inoculation step. Specifically, Bacillus subtilis ( Bacillus subtilis ) is suspended in water to obtain a microbial spore suspension so that the microbial spores 10 ⁶ to 10 ⁷ / ml, and then obtained in the first step by weight ratio to the steamed soybean soybean Inoculate 0.5 to 2% by weight, and mix the soybean soybean and microorganism spore suspension well.

The third step of the present invention is a step of fermenting by installing the ganban stone cut to a suitable size in the inoculated cooked soybean of the second step. At this time, the elvan is divided into elvan with 2 cm x 5 cm x 10 cm, which is distributed in the southern coastal area, and then one piece is installed in the range of 25 to 30 cm 2. Then, primary fermentation for 12 to 24 hours at a temperature of 30 to 35 ℃, secondary fermentation for 12 to 24 hours at a temperature of 35 to 40 ℃, finally tertiary for 12 to 24 hours at a temperature of 39 to 40.5 ℃ After fermentation, the mixture is left at room temperature for 3 to 5 hours and then fermented product is obtained. At this time, it is preferable to carry out in ocher as environment for fermentation.

Additionally, in the fourth step, the fermented product obtained in the third step is cooled to 40 ° C. or less, spray-dried at 75 ° C. or less, dried to 8% or less of water content, and then powdered to 80 mesh or more in Cheonggukjang. Obtain a powder.

Cheonggukjang prepared using the Cheonggukjang powder produced by the above process secretes a large amount of viscous substances, has excellent taste and aroma, and does not cause unpleasant odor in the Cheonggukjang obtained by fermentation.

In addition, the present invention provides a health functional food containing the Cheonggukjang extract produced by the method and comprising a food supplement acceptable food supplement.

Functional food composition of the present invention can be used as a health functional food, health beverage or beverage additives, the functional food composition is mixed with 0.01 to 80% by weight based on the total weight of the food functional drinks, pills, tablets, baby food or the ingredients It is preferable to use in the form of soft or hard capsules filled with dry powder.

In addition, the extract of the present invention can be used in a variety of food and beverages. Examples of the food to which the Cheonggukjang extract can be added include various foods, candy, chocolate, beverages, gums, teas, vitamin complexes, health supplements, and the like, powders, granules, tablets, pills, capsules, and baby foods. Or in the form of a beverage.

The health beverage composition of the present invention has no particular limitation on the liquid component except for containing the composition as an essential ingredient in the indicated ratio, and may contain various flavors or natural carbohydrates, etc. as additional ingredients, like ordinary drinks. Examples of the above-mentioned natural carbohydrates include monosaccharides such as disaccharides such as glucose and fructose, for example polysaccharides such as maltose and sucrose, and conventional sugars such as dextrin and cyclodextrin. And sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those mentioned above, natural flavoring agents (tauumatin, stevia extract (for example, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The proportion of natural carbohydrates is generally about 1-20 g, preferably about 5-12 g per 100 ml of the composition of the present invention.

In addition to the above, the composition of the present invention includes various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, coloring and neutralizing agents (such as cheese and chocolate), pectic acid and salts thereof, alginic acid and salts thereof. , Organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like. The compositions of the present invention may also contain pulp for the production of natural fruit juices and fruit juice beverages and vegetable beverages. These components can be used independently or in combination.

Since the extract of the present invention has little toxicity and side effects, it can be used safely even when taken for a long time for the purpose of prevention.

The compositions of the present invention can be added to food or beverages. At this time, the amount of the food composition of the present invention in the food or beverage is generally of the total food weight 20 to 70% by weight, and the beverage composition may be added to the food composition of the present invention in a ratio of 0.02 to 30 g, preferably 0.3 to 1 g based on 100 ml.

In addition, the present invention is a concentration of 5 to 50,000 ppm in the food processing production process or finished products, such as fermented foods, such as confectionery, bakery, cotton type, tofu, meat processing, kimchi is a food composition containing the Cheonggukjang extract as an active ingredient It is added to, to provide a food additive having a natural preservative function has the effect of extending the shelf life and shelf life by the action of antioxidants.

In addition, the present invention is a food additive additive in food, such as fungicides, spices, seasonings, various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, such as colorants and neutralizing agents (cheese, chocolate, etc.), Pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated drinks, etc. It provides a method of using a food additive.

At this time, the food additive may be added to the food by immersing, spraying or mixing the food, and the ratio of such additive is not so important, but per 100 parts by weight of the composition of the present invention It is generally selected in the range of 0.01 to 80 parts by weight.

The foods are fruits, vegetables, dried or cut products of fruits or vegetables, fruit juices, vegetable juices, mixed juices or beverages containing acidic beverages, cookies, candies, caramels, gums, etc. Products, fermented milk products such as tea, yogurt, dairy foods, condiments, alcoholic beverages, canned or bottled foods, noodles, livestock processed foods, fish processed foods, microbial fermented foods, soybean foods, cereals, meat processed foods, licorice Or at least one of herbs and herbs.

The present invention is described in more detail based on the following examples and experimental examples, but the present invention is not limited to the examples or experimental examples.

Example 1 Preparation of Cheonggukjang Extract Powder

5 kg of Taekwon beans in Gangwon-do were selected and washed thoroughly, and then peeled and soaked in three times of water for 10 hours. Thereafter, the water was removed, the soybeans were chopped to about 0.5 to 1.5 cm in diameter, and then steamed at 121 ° C. for 40 minutes using an autoclave generating a pressure of 0.9 kg / cm 2. The steamed cooked soybean is allowed to cool sufficiently at 37 ° C, and then Bacillus subtilis (KCTC) is suspended in water at 10 ⁶ to 10 ⁷ / ml per ml, and the microbial spore suspension is fermented. Inoculated to about 1% by weight of the weight and mixed well. After that, it was chopped into 2cm × 5cm × 10cm with elvan stones distributed in Boseong or Goheung area of the south coast, and then 25 to 30 Install one piece at a range within cm 2. Thereafter, the mixture was fermented at a temperature of 30 ° C. for 24 hours, at a temperature of 40 ° C. for 24 hours, and finally at 40.5 ° C. for 24 hours, and then left at room temperature for 3 hours to obtain a fermentation product (2.72 kg). Thereafter, the fermented product was cooled to 30 to 40 ° C., spray dried at 60 to 75 ° C., dried to 8% or less of moisture, and then powdered to 90 mesh to obtain Cheonggukjang extract powder (850 g).

Comparative Example 1. Preparation of conventional Cheonggukjang extract powder

Cheonggukjang extract powder was prepared as a comparative example to compare the characteristics, preference and active ingredient with the cheonggukjang removed from the odor is prepared in Example 1.

Specifically, 5 kg of Taekwon beans in Gangwon-do were selected and washed, and then the skin was removed and soaked in three times of water for 10 hours. Thereafter, the water was removed, the soybeans were chopped to about 0.5 to 1.5 cm in diameter, and then steamed at 121 ° C. for 40 minutes using an autoclave generating a pressure of 0.9 kg / cm 2. The steamed cooked soybean is allowed to cool sufficiently at 37 ° C, and then Bacillus subtilis (KCTC) is suspended in water at 10 ⁶ to 10 ⁷ / ml per ml, and the microbial spore suspension is fermented. Inoculated to about 1% by weight of the weight and mixed well. Thereafter, the mixture was fermented at a temperature of 38 ° C. for 48 hours, and then left at room temperature for 3 hours to obtain fermented product (2.59 kg). Thereafter, the fermented product was cooled to 40 ° C. or less, spray dried at 75 ° C. or less, dried to 8% or less of water content, and then powdered to 80 mesh or more to obtain Cheonggukjang extract powder (837 g).

Experimental Example 1. Investigation of Physicochemical and Sensory Characteristics of Cheonggukjang

The physicochemical and organoleptic properties of pH, titratable acidity and chromaticity of Cheonggukjang obtained in Example 1 and Comparative Example 1 were investigated and evaluated.

The pH was diluted by adding 40 ml of distilled water to 10 g of Cheonggukjang extract and measured with a pH meter. The titratable acidity was mixed well by adding 40 ml of distilled water to 10 g of Cheonggukjang and then titrated until the pH was 8.3 with a 0.1 N sodium hydroxide solution. And the number of ml of sodium hydroxide solution consumed at 0.1 N concentration. In addition, the sensory characteristics were selected by 10 well-trained inspectors, and evaluated the unpleasant odor, the tasteful taste, and the overall rating of overall preference by 9 point scoring method (very good (9), moderate (6), bad (3)). (See Table 1).

division pH Titratable acidity (0.1N NaOHml) Sensory characteristics (9 points) Degree of discomfort A delicious taste General comment Example 1 6.21 5.65 4.5 7.2 6.92 Comparative Example 1 6.98 4.21 6.9 4.9 5.1

As a result, as shown in Table 1, the odor of Cheonggukjang extract of Example 1 was removed, compared to the Cheonggukjang extract obtained in Comparative Example 1 by the conventional fermentation process was able to maintain the pH and titratable acidity, sensory test In the results, it showed an excellent odor removal effect, and the taste was also strong, confirming that the overall preference was high.

Experimental Example 2. Analysis of Nitrogen Compounds in Extracts of Cheonggukjang

In order to analyze the nitrogen compounds of the Chunggukjang extracts prepared in Example 1 and Comparative Example 1, crude protein content was determined by the micro-Kjeldahl method (AOAC, Official Methods of analysis, 11th ed., Association of Official Analytical Chemists. Washington, DC, 1980), and amino nitrogen levels were analyzed after pretreatment of the samples according to the formol titration method (Jae-Wook Kim, Food Science Experiment, Gaemunsa, 1985).

sample Crude protein (% dw) Amino nitrogen amount (% dw) Raw soybean 39.02 - Example 1 62.1 3.2 Comparative Example 1 50.9 12.6

As a result, the crude protein content of the Cheonggukjang extract of Example 1 was 62.1%, which was superior to the crude protein content of 39.02% of the raw soybeans and 50.9% of the crude protein content of the Cheonggukjang composition of Comparative Example 1, and the amount of amino nitrogen, which is a source of unpleasant odor, was remarkable. (See Table 2).

Experimental Example 3. Component Analysis of Cheonggukjang Extract

Specific component analysis of the extracts of Cheonggukjang obtained in Example 1 and Comparative Example 1 were investigated by dividing into free sugar, organic acid, fatty acid and amino acid.

3-1. Free Sugar Content Analysis of Cheonggukjang Extract

4 g of the Cheonggukjang extracts obtained in Examples 1 and Comparative Example 1 were suspended in 50 ml of ethanol, shaken at room temperature for 5 hours, and left overnight at a temperature of 4 ° C., which was centrifuged at 4,000 rpm for 30 minutes. Only the supernatant was separated. The electric supernatant was passed through a Seppak C18 cartridge (Waters, USA), again filtered through a 0.45 μm membrane filter, and then analyzed by HPLC (Waters, USA) to determine the content of various free sugars based on the standard of each glass. See Table 3).

division Free sugar Sum Rhamnose Arabinose fruit sugar glucose saccharose Maltose Lactose Melibiose Raffinose Stachios Example 1 0.01 - 0.02 0.07 0.08 0.20 0.11 0.18 0.04 0.19 0.9 Comparative Example 1 0.02 0.07 0.12 - 0.11 0.24 0.27 0.24 0.07 0.11 1.25

As can be seen in Table 3, the free sugar content of each of the cheonggukjang extract was shown to be similar, there was no significant difference in the properties of the sugar component contained in the cheonggukjang.

3-2. Analysis of Organic Acid Content in Cheonggukjang Extracts

1 g of Cheonggukjang extracts obtained in Example 1 and Comparative Example 1 was added to 50 ml of 0.1N-HCl solution, suspended and stirred for 2 hours, and then 50 ml of 20% sulfosalicylic acid was added. And shaken for 3 hours to remove the protein contained in Cheonggukjang. Next, the supernatant was obtained by centrifuging the suspension at 4,000 rpm for 30 minutes, which was passed through a Sepp C18 cartridge, again filtered through a 0.45 μm membrane filter, and then the contents of various free acids were determined by HPLC based on each organic acid standard. And analyzed (see Table 4).

division Organic acid Sum Pete Mountain Oxalic acid Citric acid Tartaric acid Malic acid Succinic acid Lactic acid Acetic acid Example 1 12.89 4.2 6.5 0.9 0.11 0.8 0.32 1.22 26.94 Comparative Example 1 12.04 0.55 5.1 0.71 0.01 0.2 0.1 0.81 19.52

As can be seen in Table 4, it can be confirmed that the organic acid content of the chungkukjang prepared in Example 1 is removed from the odor of the present invention is removed in Comparative Example 1 as a whole.

3-3. Fatty Acid Content Analysis of Cheonggukjang Extract

0.2 g of Cheonggukjang extracts obtained in Example 1 and Comparative Example 1 were dissolved in 5 ml of ethanol as an extraction solvent and 1 ml of 0.5 mg PDA (pentadecanoic acid) as an internal standard, and then used for 10 minutes in a sonicator (Brauson, Germany). The supernatant was removed by centrifugation at 2,000 rpm for 5 minutes by adding 4 ml of NaCl, and the rest was dried using nitrogen gas. Next, 0.5 ml of toluene and 2 ml of NaOH were added to the dried product and reacted for 3 minutes in a hot water bath of 40 ° C. Then, 0.5 ml of toluene and 2 ml of NaOH were added for re-reaction for 3 minutes in a hot water bath of 40 ° C. After cooling with nitrogen gas, 2 ml of boron trifluoride (BF ₃ ) solution was added and reacted for 5 minutes. The reactants were separated by the addition of distilled water and petroleum ether (PE), followed by pipetting to remove water from the supernatant and analyzing the contents of various free acids by gas chromatography (Hewlett-Packard 5890 series II, USA). (See Table 5).

division Fatty acid ingredients Sum Palmitic acid Stearic acid Oleic acid Linoleic acid Linolenic acid Example 1 35.2 13.1 55.12 172.8 26.12 302.34 Comparative Example 1 30.75 9.2 51.6 142.64 20.11 254.3

As can be seen in Table 5, in the case of Cheonggukjang without the odor of the present invention prepared in Example 1, the content of linoleic acid and linolenic acid which is unsaturated fatty acid is higher than that of Cheonggukjang prepared in Comparative Example 1 and At the same time, it was confirmed that it contained a high fatty acid content as a whole.

3-4. Amino Acid Content Analysis of Cheonggukjang Extract

100 g of the Cheonggukjang composition obtained in Example 1 and Comparative Example 1 was prepared using HPLC (Model LC 500, Biotronic, West Germany) by Davis and Thomas (Davies, MG and Thomas, AJ, J. Sci. Food Agric. , 24, p1525, 1973) and amino acid content after pretreatment according to the method of Mason et al. (Mason, VC, Bech-Anderson and Rudemo, M., Z. Tierernahrg.U. Futtermitte-lkde. , 41, p226, 1979). Analyzes (see Table 6).

amino acid Raw soybeans (mg / 100mg) Example 1 (mg / 100mg) Comparative Example 1 (mg / 100mg) Lysine 2.29 3.41 2.17 Histidine 1.38 2.52 1.80 Arginine 2.33 1.68 1.79 Aspartamic acid 4.24 4.89 3.78 Threonine 0.51 0.81 0.62 Serine 2.25 1.45 1.60 Glutamic acid 6.02 12.01 7.26 Proline 2.09 3.69 2.35 Glycine 1.48 1.68 1.28 Alanine 2.01 2.29 1.84 Valine 1.23 2.23 1.70 Methionine 0.42 1.04 0.72 Isoleucine 1.38 1.61 1.40 Leucine 2.40 3.50 2.94 Thionine 1.35 2.48 1.78 Phenylalanine 1.50 2.90 2.10 Tryptophan 0.71 1.20 0.69 gun 33.59 50.28 35.82

As can be seen in Table 6, when compared with the amino acid composition of the raw soybeans and the conventional chungkukjang extract, the chungkukjang extract of the present invention had a high amino acid content, particularly glutamic acid content.

The composition of the present invention can be administered in the following formulations, the formulation examples below are merely to illustrate the invention, whereby the content of the invention is not limited.

Formulation Example 1 Preparation of Health Functional Food

Example 1 1000 mg extract

20 g of vitamin mixture

70 μg of Vitamin A Acetate

Vitamin E 1 mg

Vitamin B ₁ 0.13 mg

Vitamin B ₂ 0.15 mg

Vitamin B ₆ 0.5 mg

0.2 μg of vitamin B ₁₂

Vitamin C 10 mg

10 μg biotin

Nicotinic Acid 1.7 mg

Folate 50 ㎍

Calcium Pantothenate 0.5mg

Mineral mixture

Ferrous Sulfate 1.75 mg

Zinc Oxide 0.82mg

Magnesium carbonate 25.3 mg

Potassium monophosphate 15 mg

Dibasic calcium phosphate 55 mg

Potassium Citrate 90 mg

Calcium Carbonate 100 mg

Magnesium chloride 24.8 mg

Although the composition ratio of the vitamin and mineral mixture is a composition suitable for a relatively healthy food in a preferred embodiment, the compounding ratio may be arbitrarily modified, and the above ingredients are mixed according to a conventional health functional food production method. The granules may be prepared and used for preparing the nutraceutical composition according to a conventional method.

Formulation Example 2 Preparation of Health Functional Drink

Example 1 1000 mg extract

Citric acid 100 mg

100 g oligosaccharides

Plum concentrate 2 g

1 g of taurine

Add 900 ml of purified water

After mixing the above components in accordance with a conventional healthy beverage production method, and stirred and heated at 85 ℃ for about 1 hour, the resulting solution is filtered and obtained in a sterilized 2 L container, sealed sterilization and then refrigerated and stored in the present invention It is used to prepare a health functional beverage composition.

Formulation Example 3 Preparation of Pills

Example 1 70 g of extract

20 g of powder

10 g of glutinous rice starch

Knead the composition, acid powder, glutinous rice starch of Example 1. The mixture is sterilized and then molded through a milling machine and a ring cycle, and then the molded mixture is cut in an amount through a changer. Thereafter, the mixture cut in a predetermined amount is molded into a ring machine (sugar dragee), and then the molded ring is dried, sterilized, cooled and sorted.

Formulation Example 4 Preparation of Baby Food

1000 mg of extract of Example 1

0.1 mg of iron

80 μg of vitamin A

Vitamin B ₁ 0.13 mg

Vitamin B ₂ 0.15 mg

Vitamin C 10 mg

Milk calcium 100 mg

After mixing the above components according to a conventional baby food preparation method, the mixture was stirred by adding purified water at 30 ° C. for about 1 hour, sterilized at 100 ° C., and then dried at about 760 mmHg in a vacuum dryer for about 9 hours, and then Crushed to 100 mesh and packed.

Although the composition ratio is mixed with a component suitable for a favorite beverage in a preferred embodiment, the composition ratio may be arbitrarily modified according to regional and ethnic preferences such as demand hierarchy, demand country, and usage.

As described above, the cheonggukjang extract prepared by the present invention is produced by the production method of the present invention because the taste of the traditional Cheonggukjang can be reproduced at the same time, the discomfort peculiar to the Cheonggukjang can be effectively reduced and produce a good flavor. Cheonggukjang can be used in fermented baby foods and health supplements useful for the growth and development of infants, as the taste of traditional Cheonggukjang is reproducible, while the strong discomfort unique to Cheonggukjang is effectively reduced and rich nutrition and flavor are exhibited.

Claims (8)

(1) soaked in water of 2 to 4 times the total weight of soybeans for 8 to 24 hours, chopped to 0.5 to 1.5 cm, and dried soybean soaked at 90 to 130 ℃ 30 to 60 minutes, (2) a second step of suspending Bacillus subtilis in water to obtain 10 ⁶ to 10 ⁷ / ml to obtain a microbial spore suspension, and inoculating 0.5 to 2% by weight of the dried steamed soybeans; 3) 1 minute section of ganban stone cut into 2cm × 5cm × 10cm size was installed in the second step inoculated cooked soybean in the range of 25-30cm 2 and 12-24 hours at a temperature of 30-35 ° C. During the first fermentation, the second fermentation for 12 to 24 hours at a temperature of 35 to 40 ℃, and finally the third step of fermentation for 3 to 12 hours at a temperature of 39 to 40.5 ℃, and (3) 4) After cooling the fermented product obtained in the third step to 40 ℃, and at 75 ℃ After spray drying to dry the water content of 8%, the manufacturing method of the cheongukjang extract from which the odor is removed consisting of a manufacturing process comprising the fourth step of powdering into 80 mesh. delete delete delete delete delete delete delete