KR100653646B1 - manufacturing method of drink with fruit extracting juice mixing fermented soybeans - Google Patents

Abstract

The fruit Chunggukjang beverage of the present invention and a method for manufacturing the same are produced by fermenting boiled beans in a fermentation chamber made with ocher, dried, powdered and mixed with fruit liquid juice obtained by extracting from ripe fruits. It is about a method.

The present invention comprises the steps of (1) preparing the liquid fruit juice extracted from the ripened state of the fruit is adjusted to pH (pH) 3.5 ~ 5.5, (2) washing and soaking the selected and soybeans, (3) take out the soaked soybeans and boil them in boiling water in a traditional conventional pot or steamer, and (4) in a fermentation chamber made of ocher, lay noodles on a flat rice straw and boil the soybeans in step 2 above. Cover with a thick cotton blanket and ferment with ocher natural bacteria; (5) dry and grind the fermented soybeans in the natural state, and (6) extract the dried soybeans into finely ground Cheonggukjang powder. Proceeding to the step of preparing a single or mixed liquid fruit drink by remixing stirring.

Therefore, the present invention has an effect of providing a functional drink good for various adult diseases and beauty by efficiently applying the benefits of the traditional Cheonggukjang to the liquid fruit juice extracted from the fruit.

Cheonggukjang, Fruit, Drink, Ocher

Description

Manufacturing method of drink with fruit extracting juice mixing fermented soybeans}

1; Figure showing the structure of the fermentation chamber for fermenting boiled beans according to an embodiment of the present invention.

2; 1 is a view for explaining a process of fermenting soybeans boiled in the fermentation chamber of FIG.

<Description of Symbols for Major Parts of Drawings>

10: fermentation chamber

110: bottom 120: side wall

130: ceiling 140: roof

151: straw 152: Po

153: straw bale 154: thermal insulation material

20 beans

The present invention fermented boiled soybeans in a fermentation chamber made with ocher, dried to make powder, and then processed and mixed with the fruit liquid juice obtained by processing ripe fruit and then extracting it, and the taste of fruit with the goodness of traditional Cheonggukjang Utilizing the fragrance of the fruit, it is presented a method for producing a beverage.

Everyone knows that fruit is good for health and health. Fruits contain a variety of vitamins and fiber, and ingesting fruit can bring incredible benefits such as skin care, fatigue, and anticancer activity.

In particular, there are academic reports that vitamins A, C, and E contained in fruits have a function of inhibiting abnormal activity of cells, which significantly lowers the probability of cancer. In other words, if you take fruit well, you can prevent cancer.

First of all, if you look at the representative vitamin C of the vitamin group, the human body can not synthesize vitamin C in the body to obtain through food intake, the most representative of such foods is the fruit, as will be described later to obtain various nutritional ingredients as well as vitamin C Will be.

Vitamin C is a nutrient that is involved in the production of collagen, which bonds all the cells that make up our bodies such as muscle, skeleton, cartilage, and vitamin C deficiency causes all diseases.

Next, vitamin A is a nutrient necessary for vision protection, growth, reproduction, and immunity.In addition to animal retinoids, vitamin A is the food that contains the most vegetable carotenoids, and it is also contained in green and yellow vegetables, lung cancer, esophageal cancer, It has been found to be involved in the prevention of all types of cancer, including gastric cancer, bladder cancer, laryngeal cancer and prostate cancer.

In addition to vitamins, there is a substance called white nutritious against ROS that oxidizes cells, leading to aging and death. Flavonoids, the most well-known component of the white nutritious, are contained in fruit, especially citrus fruits, grapes, peaches, etc., which are known to have great efficacy on various cancers of women.

As mentioned above, there are many beneficial nutrients besides these nutrients, and the fruit itself is processed in various forms as well as with our diet, with the improvement of living standards and the development of food culture.

Representative foods processed with fruit ingredients are fruit drinks or juices, and these fruit drinks or juices are very common in everyday life, and various types of fruit drinks or juices are sold on the market.

However, even in this variety, the consumer's desire for a new type of product, among other things, the need for more functionalized and newer products continues, and new product research is being conducted in various ways.                         

Accordingly, an object of the present invention is to ferment boiled soybeans in a fermentation chamber made with ocher, to make powder after drying, and then to prepare ripe fruit by mixing and stirring it with the fruit juice obtained by extracting, and with the superiority of traditional Cheonggukjang It not only improves the taste and aroma of the fruit, but is also good for various adult diseases, and it can be enjoyed by all ages.

Hereinafter will be described in detail a method for producing fruit Chunggukjang beverages according to an embodiment of the present invention.

Fruit Cheonggukjang beverage of the present invention is prepared by including the Cheonggukjang component in the liquid juice of the fruit. In the production of the fruit Cheonggukjang drink of the present embodiment will be described with a focus on the use of plum, but if the manufacturing centered on the concept of the present invention it is possible to manufacture the fruit Cheonggukjang drink of the present embodiment using a variety of fruits.

Cheonggukjang, one of the traditional Korean bean foods, was made from soybeans cooked in hot spots to create naphtha bacteria. It has been the best food for many Koreans for many years.

Cheonggukjang fermented boiled soybean (大豆), the rod-shaped bacteria called Bacillus (Bacillus) is the leading role of fermentation. As the Bacillus strain grows, proteolytic enzymes are produced from the cells, and soybean digests the protein so that it is made into amino acids. In addition, when soybean fermentation occurs, soybean has the original beneficial substances, and new substances that have not been found in soybeans, such as macromolecule nucleic acid, browning substance, protease (thrombolytic), and sticky viscous polyglutamic acid. Are made.

In addition, microorganisms are multiplied by feeding the decomposed soybeans, and bioactive substances such as various anticancer substances, antioxidants, and immune enhancing substances are produced. Thus, through the Cheonggukjang, billions of fermented bacteria, various enzymes, and bioactive substances are produced. You will get a lot of benefits, such as the main nutrients in the body supply, adult disease prevention, obesity prevention, anticancer effect, etc.

In addition, various diseases and disorders that affect the human body such as hydropathy, bowel erosion, stroke, urinary discomfort, cystitis, circulatory diseases of blood, heart, liver, kidneys, kidneys, stomach and intestines, or circulatory disorders. It is said to be effective, and this fact is well reflected in various oriental medicine books including Heo Jun's consent.

Fruit Cheonggukjang drink of the present embodiment has the main content of the advantages of the traditional food Cheonggukjang, applied to the beverage product using the fruit.

<1> Fruit Juice Preparation

Ripened plums with a ripening degree of 85-90% are collected or sorted and then washed and then removed. After crushing the dried plums and at the same time to separate the seeds and flesh, and then collect the remainder is plum crushed juice.

After that, the crushed juice is filtered with a very fine cloth or filter, or the plum crushed juice is placed in a large container for a certain period of time and the crushed mass subsides. .

Generally, many fruits have a lot of acidity, and the plums of this embodiment are also very sour. Therefore, if the characteristic of the fruit is strong sour (acidic), it is necessary to neutralize the sour taste and the neutralization process of the extracted liquid juice is performed according to the characteristics of the fruit.

The liquid plum juice extracted for use as a plum juice for the preparation of this fruit Cheonggukjang drink is prepared by adjusting caustic soda solution and sugar (sugar) to about pH (pH) of 3.5-5.5. If necessary, a predetermined amount of water or other dilution solution may be added.

<2> Soybean Selection, Soaking and Washing

Next, in order to prepare Cheonggukjang, first harvest the soybeans (soybeans, 大豆) that are about mid autumn, and then screen out the good ones such as worms eaten or crushed.

This sorted soybeans can be used to remove all the peeled or not removed as needed, in a water of about 3 ~ 15 ℃ as fast as 1 day or as long as 4 days, in this embodiment 2 Immerse for about 45-50 hours per day.

<3> steaming

After immersing the soaked beans to remove the water, boiled for about 1 to 2 hours in boiling water of about 85 ~ 110 ℃ in a traditional conventional pressure pot or steamer. In the production of fruit Cheonggukjang beverage of the present embodiment, as much as possible natural processing, this speed-up processing step shows a difference from the production of a large number of factory steamed steam.

<4> fermentation

One of the important characteristics in preparing the fruit Cheonggukjang beverage of the present embodiment is that fermented soybeans are fermented in a fermentation chamber made of ocher.

1 is a view showing a structure of a fermentation chamber for fermenting soybeans boiled according to an embodiment of the present invention, Figure 2 is a view for explaining the process of fermenting soybeans boiled in the fermentation chamber of FIG.

As shown in Figure 1, the fermentation chamber 10 for fermenting boiled beans according to the present embodiment has the characteristic that the interior of the building is formed by the loess so that useful fermentation bacteria of ocher can be used for fermentation of boiled beans.

Loess is about 0.02mm ~ 0.05mm of earth and sand containing about 5 ~ 10% of clay (less than 0.005) particle size. Generally, about 60 ~ 65% of silica (SiO ₂ ) and about 5 ~ 6% of iron. , About 10 ~ 13% of alumina (aluminum oxide, AI ₂ O ₃ ), about ₂ % of magnesium (Mg) and sodium (Na), about 1.5% of kali, and about 8% of lime, and catalase It is known that various hydrolytic enzymes and beneficial bacteria such as enzymes, diphenol oxidase enzymes, saccharase enzymes, protease enzymes, and protease enzymes are included.

This embodiment is to ferment in the fermentation chamber 10 as shown in Figure 1 to more effectively ferment the boiled beans during the manufacturing process of fruit Chunggukjang drink.

Looking at the fermentation chamber (10), by applying a thick ocher to form the bottom 110, after forming the side wall 120 with an ocher brick and coated the inside of the inside with ocher, the ceiling 130 is also treated with ocher on the building skeleton It was. In addition, the roof 140 was laid with straw straw outside, the inner pillar was also treated with ocher. Therefore, in the fermentation chamber 10, the natural enzyme and many microorganisms as described above are inhabited.

As shown, it can be seen that fermented soybeans are boiled on the bottom 110, and this fermentation state and process will be described in detail with reference to FIG. 2.

After this in the fermentation chamber 10, as shown in Figure 2, on the bottom of the loess 110 to the thickness of about 10 ~ 20cm to spread or straw straw 151, laid on top of the burlap so that the beans 20 to keep clean After that, cover the cloth 152 is made of cloth.

And spread the boiled beans 20 evenly about 7 ~ 10cm on this, in this embodiment put a straw ball (153) of a size the size of a baseball between the evenly soy beans (20) so that the fermentation is better. I am trying to. On top of this, the cloth 152 of burlap, cotton, cloth, or the like is stretched and covered, and finally, a thick insulating material 154 such as a cotton blanket is covered.

In this fermentation process, the room temperature is set at about 20 to 30 ° C. and fermented using natural bacteria of ocher and straw for about 4 to 7 days.

<5> grinding

Afterwards, the fermented soybeans are placed in a basket and dried for about 12 to 24 hours and until the moisture content is about 5 to 3%.

Then, the dried fermented soybeans are put in a grinder, and then pulverized into fine powders of about 50 mesh or less to produce the Cheonggukjang powder.

<6> mixing and stirring

Lastly, the liquid fruit juice made from the chungkukjang powder pulverized in the above-mentioned step and the plum of the present embodiment, which was extracted and neutralized and stored, was about [10-75wt%: 90-25wt%] of [cheongkukjang powder: liquid fruit juice]. Mixing and stirring for about 2 to 3 hours to complete the fruit Cheonggukjang beverage of this embodiment. Where wt% means weight%.

The finished fruit Cheonggukjang drink is a liquid beverage food and is packaged in a predetermined amount in a designated container for shipment to the product. After that, the packaged fruit Cheonggukjang drink can be shipped.

In addition, the fruit Cheonggukjang drink production in addition to the plum of the present embodiment can be used a variety of fruits, such as apples, pears, grapes, tangerines, peaches, strawberries, oranges. However, grapes, tangerines, and the like have higher acidity characteristics than other fruits, and have acidity characteristics according to the fruit, and even the fruits of the same species show differences in acidity, which is the liquid fruit finally extracted during the fruit juice preparation process of the first step described above. This can be solved by adjusting the acidity of the juice. In addition, it is also possible to prepare a fruit Cheonggukjang beverage of the present embodiment by mixing a plurality of liquid fruit juice, such as two or three at a desired ratio, and then adjust the acidity.

Most of the fruits are acidic with a sour taste, and common fruit drinks on the market often have acidic properties. However, these fruit drinks are fine if the stomach and internal organs are actively exercising, such as working during the day, but on an empty stomach they often add to the burden on the acidic stomach, causing the stomach to burn.

However, the fruit Cheonggukjang drink of the present embodiment neutralizes the acidity of the fruit, so it does not bite even when drinking at any time without fasting, etc., but rather increases absorption. This fruit Cheonggukjang drink can be eaten by men and women of all ages, very effective in adult diseases.

In addition, the fruit Cheonggukjang beverage can be mixed with the extracted liquid fruit juice in order to show a better taste and effect, such as changing the processing time of each manufacturing process, etc. It is possible.

As described above, the present invention efficiently applies the benefits of the traditional Cheonggukjang to the liquid fruit juice extracted from the fruit, not only to provide a functional drink good for various adult diseases and beauty, but also to pursue a more luxurious taste and functional drink It is expected to meet the tastes of many consumers seeking.

Claims (4)

(1) preparing a first step of preparing and adjusting the extracted liquid fruit juice to pH (pH) 3.5-5.5 after washing the collected fruit in a mature state, and then crushed to separate the flesh portion; (2) harvesting and washing the selected beans soaking in water for about 1 ~ 4 days in about 3 ~ 15 ℃ about 2 days; (3) removing the water by picking up the soybeans soaked in step 2 of the manufacturing step, and then preparing step 3 for boiling for 1 to 2 hours in boiling water at about 85 to 110 ° C. in a traditional conventional brewing pot or steamer; (4) In a fermentation chamber made of ocher to be fermented by microorganisms of ocher, the cotton is laid on a flat rice straw, and the beans boiled in the third step of manufacture are cut to a predetermined thickness, and then covered with a thick cotton quilt. A manufacturing step of fermenting using natural bacteria of ocher by keeping warm for about 4 to 7 days at a temperature of 20 to 30 ° C .; (5) manufacturing step 5 of drying the soybean fermented in step 4 of the manufacturing step in a natural state, dried to a crunchy state of water content of about 5 to 3%, and pulverized into fine powder; (6) the mixture of the chungkukjang powder pulverized in step 5 and the liquid fruit juice extracted in step 1 of the mixture [cheongkukjang powder: liquid fruit juice] to about 10 ~ 75wt%: 90 ~ 25wt%] Method for producing a fruit Cheonggukjang drink, characterized in that it comprises a six-step manufacturing to complete by stirring for 3 hours. The method of claim 1, wherein the manufacturing method Method for producing a fruit Cheonggukjang drink, characterized in that for producing using the liquid liquid juice extracted from the fruit individually. The method of claim 1, wherein the manufacturing method Method for producing a fruit Cheonggukjang drink, characterized in that for mixing at least two or more fruit juices extracted from the fruit. delete

Images