KR100659724B1 - Fermented soybean composition for instant pot stew - Google Patents

Abstract

The present invention is screened, washed, immersed and increased soybeans, inoculated Bacillus bacteria in the soybeans and fermented by the addition of wood vinegar to the fermented after the addition of edible charcoal and lyophilized to Cheonggukjang powder prepared in a powder state using a grinder By mixing red pepper powder, dried beef powder or dried pork powder, sugar, seasoning, onion powder, green onion powder, garlic powder, kelp powder, and dried seafood powder to make Cheonggukjang composition for instant stew, It relates to a simple, easy-to-cook and simple soup stew soup composition.

Cheonggukjang, Bacillus bacteria, Fermentation, Edible wood vinegar, Edible charcoal, Powder

Description

Fermented soybean composition for instant pot stew}

The present invention is screened, washed, immersed and increased soybeans, inoculated Bacillus bacteria in the soybeans and fermented by the addition of wood vinegar to the fermented after the addition of edible charcoal and lyophilized to Cheonggukjang powder prepared in a powder state using a grinder It relates to a chili powder, dried beef powder or dried pork powder, sugar, seasoning, onion powder, leek powder, garlic powder, kelp powder, and dried seafood powder for the instant soup.

In recent years, with the development of society and economy, the number of nuclear families and working-in-law couples are increasing, and according to these changes, many products that can be made into food quickly are consumed, and the demand is increasing. have. On the other hand, as economical leisure affords, interest in health increases, and consequently, interest in healthy food is increasing while being easily purchased and easily prepared. In particular, among the healthy foods, our own food, vegetable foods and nutrition is steadily increasing the interest and purchase of Cheonggukjang.

Cheonggukjang is one of the foods made with soybeans. In general, Cheonggukjang is soaked in water and fermented by placing boiled soybeans in a warm place at 40 ℃.

There are abundant fermented strains and fiber in Cheonggukjang, and their combined effects help to solve constipation and diarrhea problems to have a healthy intestine. In addition, lecithin and saponin in Cheonggukjang absorb and release excess fat in the blood to prevent obesity. In addition, Cheonggukjang is rich in anti-cancer substances such as Genistein, protease, saponin, and phytic acid to prevent cancer, and Bacillus protein enzyme of Cheonggukjang is effective as a thrombolytic agent to prevent stroke.

However, in order to cook with stew using Cheonggukjang, you need to prepare various ingredients such as green onion, red pepper, garlic, and seasoning every time, which is cumbersome, and it takes a lot of time to cook food. There is a problem to avoid its edible.

Therefore, the present invention is inoculated with Bacillus bacteria in soybeans sorted, washed, immersed, and increased, and then fermented with the addition of wood vinegar and then fermented by adding edible charcoal to chungkukjang powder prepared by powdering using a grinder By mixing the various seasoning powder to form a composition for instant soup stew, to remove the smell of the Cheonggukjang itself, and to provide a simple and easy cooking and soybean soup composition for instant stew.

The present invention is screened, washed, immersed and increased soybeans, inoculated Bacillus bacteria in the soybeans and fermented by the addition of wood vinegar to the fermented after the addition of edible charcoal and lyophilized to Cheonggukjang powder prepared in a powder state using a grinder Provided is a cheonggukjang composition for instant stew consisting of a mixture of red pepper powder, dried beef powder or dried pork powder, sugar, seasoning, onion powder, green onion powder, garlic powder, kelp powder, and dried seafood powder.

Hereinafter, the present invention will be described in detail.

Cheonggukjang powder in the present invention is prepared by the following steps.

That is, selecting and washing the beans and soaking in water and then steaming;

0.088 cc of Bacillus stearothermophilus per 1 kg of the increased beans were inoculated into the increased beans at room temperature, and 0.5-3 parts by weight of edible wood vinegar was added to 100 parts by weight of the inoculated beans. Fermentation at 40 ° C. for 3-7 days; And

1 to 3 parts by weight of edible charcoal is added to 100 parts by weight of the fermented soybeans and lyophilized, followed by powdering using a grinder; to prepare the cheongukjang powder.

Next, 5 to 10 parts by weight of red pepper powder, 1 to 10 parts by weight of dried beef powder or dried pork powder, 5 to 10 parts by weight of sugar, 1 to 3 parts by weight of seasoning, onion powder 5 to 100 parts by weight of the cheonggukjang powder ~ 15 parts by weight, green onion powder 5 to 10 parts by weight, garlic powder 5 to 15 parts by weight, kelp powder 1 to 10 parts by weight, and dried seafood powder 5 to 10 parts by weight of the powder mixture to form a cheonggukjang composition for instant stew do.

In addition, the instant stew chungkukjang composition composed by mixing in a powder state in a molding machine to compression molding in the form of one of the circle, heart, triangle, square, hexagon to provide the instant stew chungkukjang composition of the present invention.

Generally, wood vinegar is collected by liquefying smoke from wood charcoal and aged for more than 6 months to remove toxic and harmful substances.It is used as a raw material for medicines such as formal preparations, jeongnohwan and it is effective for athlete's foot and atopic dermatitis. . It is also used for gardening, mushroom cultivation, health drinks, and deodorants.

In the present invention, by adding the edible wood vinegar licensed by the Korea Food and Drug Administration as a kind of food additives during the manufacturing step of the Cheonggukjang powder, it gives functionality to the Cheonggukjang and removes the odor generated during fermentation of Cheonggukjang. Done.

Edible charcoal mainly uses pine charcoal powder. Charcoal powder, called charcoal, is a small cube made of tiny particles, which, when viewed under a microscope, has many fine pores, which are not digested in the intestine and adsorb decaying protein residues and fat grains. Adsorb pesticides or heavy metals that may remain on the fruit. It also removes pigments and food additives and adsorbs artificial seasonings to clean internal organs. As a result, blood and body fluids in blood vessels are cleared, creating resistance to disease.

Therefore, in the present invention, it is possible to prepare the Cheonggukjang powder containing edible charcoal by adding edible charcoal, which has been approved by the Korea Food and Drug Administration, to the fermented Cheonggukjang during the production of the Cheonggukjang powder. Edible charcoal is also contained in the Cheonggukjang composition for instant stew. Therefore, when intake of cooked stew using the instant stew Cheongukjang composition of the present invention to remove the harmful components due to the adsorption capacity of the charcoal in the body serves as a kind of harmful component removal food.

(Example)

5 kg of soybeans were screened, washed, soaked in water and soaked at room temperature for 15 hours, and then placed in a steamer and steamed at a temperature of about 120 ° C. for 30 minutes.

0.44 cc of Bacillus stearothermophilus was inoculated at room temperature, and 50 g of edible vinegar was added and fermented at 40 ° C. for 5 days.

Next, 50 g of edible charcoal was added to the fermented soybean, lyophilized at -20 ° C. using a centrifuge equipped with a decompression device and a freezing device, and then powdered using a grinder to prepare Cheonggukjang powder.

Then, 1 kg of the prepared Cheonggukjang powder is prepared, and 70 g of red pepper powder, 50 g of dried pork powder, 50 g of sugar, 15 g of seasoning, 100 g of onion powder, 70 g of green onion powder, 100 g of garlic powder, and kelp 70 g of the powder and 70 g of the dried seafood powder were mixed in a powder state to form a Cheonggukjang composition for instant stew. In addition, the powder mixture was compression molded into a square in a molding machine to prepare a chungjang composition for instant stew.

(Sensory evaluation)

Cheonggukjang stew was cooked using the Cheonggukjang composition for instant stew, which was prepared by mixing in the powder state prepared in the above example, and the sensory evaluation. The sensory evaluation was performed with a 5-point palatability test (5: very good, 4: good, 3: normal, 2: bad, 1: very bad) for 20 sensory test personnel, and the results are shown in Table 1 below. . The control group is Cheonggukjang stew cooked using Cheonggukjang.

Stew smell A delicious taste Overall taste Example 3.95 3.80 3.85 Control 3.80 3.75 3.80

Cheonggukjang stew cooked using the Cheonggukjang composition for instant stew prepared as described in Table 1 was prepared using the Cheonggukjang stew cooked using commercially available commercial products, all from the smell of stew, delicious taste, and overall taste. It is showing good results.

As described above, the instant stew Cheonggukjang composition according to the present invention to remove the odor peculiar to Cheonggukjang by adding edible wood vinegar to reduce the sense of rejection, it is easy to use and easy to cook and ingest. In addition, by adding edible charcoal having excellent adsorptive capacity during the manufacturing process of the Cheonggukjang powder, the Cheonggukjang stew cooked with the Cheonggukjang composition of the present invention can serve to remove harmful components in the body and is effective for health.

Claims (2)

Sorting, washing the beans, soaking in water, and then steaming the beans; 0.088 cc of Bacillus stearothermophilus per 1 kg of the increased beans were inoculated into the increased beans at room temperature, and 0.5-3 parts by weight of edible wood vinegar was added to 100 parts by weight of the inoculated beans. Fermentation at 40 ° C. for 3-7 days; And 1 to 3 parts by weight of edible charcoal to 100 parts by weight of the fermented soybeans and lyophilized and powdered using a grinder; to prepare the Cheonggukjang powder by 5 to 10 parts by weight of red pepper powder, 1 to 10 parts by weight of dried beef powder or dried pork powder, 5 to 10 parts by weight of sugar, 1 to 3 parts by weight of seasoning, 5 to 15 parts by weight of onion powder A portion, 5 to 10 parts by weight of powder, garlic powder 5 to 15 parts by weight, 1 to 10 parts by weight of kelp powder, and 5 to 10 parts by weight of dried seafood powder in a powdered state of the composition for instant soup stew. The instant soup stew Cheonggukjang composition composed by mixing in the powder state of claim 1 in the molding machine in the form of a round, heart, triangle, square, hexagon shape, characterized in that the compression soup.