KR100689093B1 - Method of Fermented soybeans - Google Patents
Method of Fermented soybeans Download PDFInfo
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- KR100689093B1 KR100689093B1 KR1020050039961A KR20050039961A KR100689093B1 KR 100689093 B1 KR100689093 B1 KR 100689093B1 KR 1020050039961 A KR1020050039961 A KR 1020050039961A KR 20050039961 A KR20050039961 A KR 20050039961A KR 100689093 B1 KR100689093 B1 KR 100689093B1
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- KR
- South Korea
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- weight
- soybean
- cheonggukjang
- concentrate
- mulberry
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/202—Algae extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/208—Fungi extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 청국장을 제조하는 과정에 인체에 유익한 효능이 있는 뽕나무, 다시마, 감초 및 다양한 첨가물을 일정 비율로 혼합되어 농축된 농축액에 대두를 불려 청국장을 제조할 수 있도록 하여 소비자들의 기호에 맞고, 섭취한 용이한 청국장의 제조방법에 관한 것이다.The present invention is mixed with mulberry, kelp, licorice and various additives having a beneficial effect on the human body in the process of manufacturing the Cheonggukjang so that the soybeans can be prepared in soybean concentrated concentrated solution to fit the taste of consumers, intake It relates to a method for the production of a convenient cheongukjang.
본 발명은 정제수 90∼92.4중량%에 뽕나무 4∼6중량%, 다시마 0.5∼0.7중량%, 감초 0.1∼0.15중량%, 인진쑥 2∼2.2중량%, 솔잎 0.20∼0.22중량%, 영지버섯 0.4∼0.5중량%, 느릅나무 0.4∼0.5중량%의 배합비율로 혼합한 후, 3∼4시간 정도 끓여 농축액을 제조하는 단계; 상기 농축액 65∼75중량%에 대두 25∼35중량%를 혼합하여 5∼6시간 정도 불리는 단계; 상기 농축액에 불린 대두를 가마솥에 넣어 장작불로 3∼4시간 정도 끓여 푹 삶도록 하는 증숙단계; 대나무 소쿨리에 볏짚을 골고루 편 후, 삶은 대두를 넣어 42∼45℃의 온도에서 습도 70∼80%를 유지하여 2일 정도 발효시키는 단계;로 이루어지는 청국장 제조방법에 관한 것이다.The present invention is 90 to 92.4% by weight of purified mulberry 4-6% by weight, kelp 0.5-0.7% by weight, licorice 0.1-0.15% by weight, jinjin mugwort 2-2.2% by weight, pine needle 0.20-0.22% by weight, Ganoderma lucidum 0.4-0.5 After mixing by weight of blending ratio of 0.4 to 0.5% by weight of elm, boil for about 3 to 4 hours to prepare a concentrate; Mixing about 65 to 75% by weight of soybean and about 25 to 35% by weight of soybean; A steaming step of putting soybean called the concentrate into a cauldron to boil for 3 to 4 hours with a wood fire; After steaming evenly straw straw in bamboo sokulley, and boiled soybeans at a temperature of 42 ~ 45 ℃ maintaining a humidity of 70 to 80% for about two days; relates to a production method of Cheonggukjang consisting of.
청국장, 뽕나무, 다시마, 감초, 농축액 Cheonggukjang, Mulberry, Kelp, Licorice, Concentrate
Description
본 발명은 청국장 제조방법에 관한 것으로, 보다 상세하게는 청국장을 제조하는 과정에 인체에 유익한 효능이 있는 뽕나무, 다시마, 감초 및 다양한 첨가물을 일정 비율로 혼합되어 농축된 농축액에 대두를 불려 청국장을 제조할 수 있도록 하여 소비자들의 기호에 맞고, 섭취한 용이한 청국장의 제조방법에 관한 것이다.The present invention relates to a method for producing Chunggukjang, and more specifically, mulberry, kelp, licorice and various additives having a beneficial effect on the human body in the process of manufacturing the Cheonggukjang mixed with a certain ratio to call the soybeans in the concentrated concentrate to produce the Cheonggukjang The present invention relates to a method of manufacturing a simple soybean soup that is ingested in accordance with consumers' preferences.
일반적으로 청국장은 콩을 원료로 한 우리나라의 대표적인 발효식품으로 간장, 된장, 고추장 등과 함께 오늘날까지 상용되어 온 전통 장류 중의 하나로서, 된장보다 콩 단백질과 지방질 함량이 많고, 소화 흡수율이 높으며, 칼슘과 비타민 A, B의 중요한 공급원, 청국장균의 정장효과, 섬유질의 변비예방효과, 발암물질과 콜레스테롤의 체외 배출효과, 점질물의 알코올 흡수에 의한 해장효과, 사포닌의 혈관강화와 혈액순환 촉진과 젖산분해효과, 레시친의 뇌 노화와 치매, 고혈압과 동맥경화의 예방 등의 효과가 있는 것으로 알려져 있다.In general, Cheonggukjang is one of Korea's representative fermented foods made from soybeans. Soy sauce, soybean paste, and red pepper paste are one of the traditional types of soybeans that have been commonly used to this day. Important sources of vitamins A and B, intestinal effects of chungguk coli, fiber constipation prevention effect, carcinogen and cholesterol in vitro excretion effect, viscous substance absorption by alcohol absorption, saponin vascular strengthening and blood circulation and lactic acid degradation effect Lecithin is known to have effects such as brain aging and dementia, prevention of hypertension and atherosclerosis.
이러한 청국장은 삶은 콩을 볏짚에 붙어 있는 고초균(枯草菌)이라 부르는 바실러스 서브틸리스(Bacillus subtilis)를 이용하여 띄워 만든 것으로서, 발효과정 중에 고초균이 생산하는 효소에 의해서 그 특유의 맛과 냄새를 내는 동시에 원료 콩의 당질과 단백질에서 유래된 레반형 프룩탄(levan form fructan)과 폴리글루타메이트(polyglutamate)의 혼합물질과 점질물을 다량 생성하며, 이렇게 발효제조된 청국장은 영양면에서 된장이나 고추장보다 단백질과 지방함량이 높은 양질의 콩 발효식품이다.This Cheonggukjang is made by using Bacillus subtilis called Bacillus subtilis attached to rice straw. At the same time, it produces a large amount of mixtures and viscous substances of levan form fructan and polyglutamate derived from sugar and protein of raw soybeans. It is a high quality fermented soybean with high fat content.
종래의 청국장 제조방법은 콩을 세척하여 뜨거운 물에 넣고 30∼40분 정도 삶은 후, 납두균이나 고초균을 접종하여 밀폐용기에 밀봉해 38∼40℃ 정도에서 2∼3일간 발효하여 숙성되도록 하는 것인데, 이 때 콩이 발효되는 과정에서 콩을 삶을 때 스며든 수분도 함께 발효됨으로 인해 역겨운 냄새를 발생하게 되고, 이로 인해 청국장 조리나 먹을 때 영양이 풍부하여 인체에 유익함에도 불구하고, 어린이나 젊은 층에게는 기호도가 감소되어 대중화하는데 제한적이라는 문제점이 있어 왔다.The conventional method of producing the Chungkukjang is to wash the beans, put them in hot water, boil them for 30 to 40 minutes, inoculate them with Naphtha bacteria or Bacillus subtilis, seal them in a sealed container, and ferment them at 38 to 40 ° C for 2-3 days. In this process, the soybeans are fermented with the moisture that is soaked in the process of fermenting soybeans, which causes disgusting odors. There has been a problem in that palatability is reduced and limited to popularization.
상기와 같이 청국장의 발효 및 조리시에 발생하는 심한 불쾌취한 냄새로 인해 대중화되지 못하는 문제점을 해결하기 위해 청국장 자체의 역겨운 냄새를 제거하기 위한 방법이 많이 연구되어 지고 있는데, 청국장의 불쾌취한 냄새를 제거하는 종래 방법들의 경우는 통상적으로 이종원료들을 사용하여 청국장 자체의 냄시를 제거하도록 한 것인데, 이로 이해 어느 정도 불쾌취한 냄새를 제거하는 효과가 있기는 하지만 이종원료의 첨가로 인해 청국장의 고유한 맛을 떨어뜨리게 되어 기호도를 감소시키는 문제점이 있다As mentioned above, in order to solve the problem of not being popularized due to the severe unpleasant odor generated during fermentation and cooking of Cheonggukjang, many methods for removing the disgusting smell of Cheonggukjang itself have been studied. Conventional methods to remove the smell of Cheonggukjang itself by using heterogeneous raw materials, but it is effective to remove some unpleasant odors, but due to the addition of different raw materials to taste the unique taste of Cheonggukjang There is a problem of falling down to reduce the preference
이에 소비자의 연령이나 계층에 따라 상이하게 나타나는 다양한 기호를 충분히 충족시켜 주고, 최근의 웰빙 열풍으로 인해 대다수의 소비자들의 식습관 변화로 인해 단순히 음식물을 섭취하여 영양분을 공급받기 보다는 자신의 인체 면역력을 강화하고, 체질에 맞는 음식물을 섭취하기를 원하는데, 이러한 소비자들의 변화된 식습관을 충족시켜주기 위한 청국장에 대한 필요성이 대두되고 있다.Therefore, it satisfies various preferences that appear differently according to consumers' ages and classes, and due to the recent well-being craze, the majority of consumers have changed their eating habits. In order to meet the changing diets of consumers, the need for Cheonggukjang is emerging.
본 발명은 상기의 종래 문제점을 해결하기 위해 안출한 것으로, 청국장의 주원료인 대두를 뽕나무, 다시마, 감초 및 다양한 첨가물로 이루어진 농축액에 불린 후, 불린 대두를 익혀 띄워서 청국장을 제조하여 최근의 변화하는 소비자들의 식습관을 충족시켜 줄 수 있도록 하고, 상기 농축액에 함유된 뽕나무, 다시마, 감초 및 다양한 첨가물의 효능에 통해 인체의 건강을 증진시키도록 하는데 목적이 있다.The present invention has been made in order to solve the above conventional problems, soybeans are the main raw material of Cheonggukjang soaked in mulberry, kelp, licorice and a variety of additives, and then called soybeans cooked soybeans to make the latest changes consumers To satisfy their eating habits, and to improve the health of the human body through the efficacy of the mulberry, kelp, licorice and various additives contained in the concentrate.
상기의 목적을 달성하기 위하여 정제수 90∼92.4중량%에 뽕나무 4∼6중량%, 다시마 0.5∼0.7중량%, 감초 0.1∼0.15중량%, 인진쑥 2∼2.2중량%, 솔잎 0.20∼0.22중량%, 영지버섯 0.4∼0.5중량%, 느릅나무 0.4∼0.5중량%의 배합비율로 혼합한 후, 3∼4시간 정도 끓여 농축액을 제조하는 단계; 상기 농축액 65∼75중량%에 대두 25∼35중량%를 혼합하여 5∼6시간 정도 불리는 단계; 상기 농축액에 불린 대두를 가마솥에 넣어 장작불로 3∼4시간 정도 끓여 푹 삶도록 하는 증숙단계; 대나무 소쿨리에 볏짚을 골고루 편 후, 삶은 대두를 넣어 42∼45℃의 온도에서 습도 70∼80%를 유지하여 2일 정도 발효시키는 단계;로 이루어지는 청국장 제조방법을 구현하고자 한 것이다.In order to achieve the above object, 4 to 6% by weight of mulberry, 0.5 to 0.7% by weight, 0.5 to 0.7% by weight, 0.1 to 0.15% by weight of licorice, 2 to 2.2% by weight of pine needles, 0.20 to 0.22% by weight of pine needles, Ganoderma lucidum Mixing the mushrooms at a blending ratio of 0.4 to 0.5% by weight and elm 0.4 to 0.5% by weight, and then boiling for about 3 to 4 hours to prepare a concentrate; Mixing about 65 to 75% by weight of soybean and about 25 to 35% by weight of soybean; A steaming step of putting soybean called the concentrate into a cauldron to boil for 3 to 4 hours with a wood fire; After evenly spreading rice straw in bamboo sokulley, boiled soybeans were put into fermentation for about two days by maintaining a humidity of 70-80% at a temperature of 42-45 ° C;
뽕나무는 학명이 M.bombycis KOIDZ.로서, 낙엽교목으로 높이 3∼7m 혹은 그 이상인데 보통 관목모양이며, 식물체에는 유액이 함유되어 있고, 수피는 황갈색, 가지는 회백색 또는 회황색이며, 햇가지에는 유모가 있고, 잎은 호생하고 난형이나 탕원형이며, 끝은 날카롭고 밑부분은 심장모양으로 전국에서 서식하고, 개화기는 6월 정도이다.Mulberry is scientific name M.bombycis KOIDZ., A deciduous arbor tree, 3-7 m high or more, usually shrub-like, with vegetation containing latex, bark yellowish brown, eggplant greyish white or grayish yellow, The leaves are regenerated, ovate or tangwon, the ends are sharp and the bottom is heart-shaped and inhabits nationwide, and the flowering period is around June.
뽕나무는 부위에 따라 상엽, 상근백피, 상지, 상심으로 나눌 수 있는데, 상엽은 혈당을 강화시키는 항당뇨병의 작용이 있고, 항 렙토스피라 작용도 있으며, 청열시키고, 눈을 맑게 하는 작용이 있으며, 상근백피는 이뇨작용과 혈압 강화작용, 진정작용이 있으며, 청열시키고 기침을 멈추게 하고 부종을 없애는 작용이 있으며, 상지는 관절을 이롭게 하고 부종을 없애는 작용이 있으며, 상심은 간을 보하고 청열시키는 작용이 있으며, 이러한 뽕나무는 청열시키고 이수시키는 효능이 강하며, 특히 심장쪽의 열을 많이 없애주는 효능이 있다.The mulberry tree can be divided into upper lobe, upper lobe epithelium, upper limb, and upper heart, depending on the area.The upper lobe has antidiabetic action to strengthen blood sugar, and anti-leptospira action, clearing, clearing eyes, and diarrhea It has the effect of strengthening blood pressure, sedation, clearing, coughing and eliminating edema, upper limbs benefiting joints and eliminating swelling, and heartache acts to clear and clear the liver. Mulberry has a strong effect of clearing and taking water, especially the heat of the heart side is effective in removing a lot.
다시마는 갈조식물 다시마목 다시마과에 속하는 것으로, 카로틴류, 크산토필류, 엽록서 등의 여러 가지 색소 외에 탄소 동화작용으로 만들어지는 마니트, 라미나린 등의 탄수화물과 세포벽의 성분인 알긴산이 많이 들어 있고, 요오드, 비타민 B2, 글루탐산 등의 아미노산이 들어 있다.Kelp is a kind of brown algae Kelpaceae, which contains carotene, xanthophylls, and chlorophyll, as well as carbohydrates such as manit and laminarin, which are made by carbon assimilation, and alginate, which is a component of cell walls. It contains amino acids such as iodine, vitamin B2 and glutamic acid.
다시마에는 알긴산이라는 식이섬유로 인해 콜레스테롤 수치와 혈압을 내리고, 변비에 뛰어난 효능이 있고, 칼로리가 거의 없어 당뇨 환자들에게 유용한 식품이며, 갑상선호르몬의 중요한 성분인 요오드로 인해 갑상선 질환을 예방할 수 있고, 칼슘과 마그네슘이 풍부하여 뼈와 이를 튼튼하게 하며, 칼륨이 부족해서 발생하는 숙취와 간질환을 예방할 수 있는 효능이 있고, 최근 들어 다이어트 식품으로 인정되어 각광받고 있는 실정이다.Kelp is a dietary fiber called alginic acid, which lowers cholesterol levels and blood pressure, is excellent for constipation, and is low in calories.It is a useful food for diabetics.Iodine, an important component of thyroid hormone, can prevent thyroid disease. It is rich in calcium and magnesium, strengthens bones and teeth, and has a potency to prevent hangovers and liver diseases caused by lack of potassium, and is recently recognized as a diet food.
이하, 본 발명에 적용되는 청국장 제조방법에 대하여 상세히 설명한다.Hereinafter, the manufacturing method of the cheongukjang applied to the present invention will be described in detail.
본 발명은 정제수에 일정비율의 뽕나무, 다시마, 감초 등의 첨가물을 첨가하여 이루어진 농축액에 대두를 5시간 정도 불리고, 불린 대두를 가마솥에 넣어 증숙하고, 짚을 이용하여 일정시간 동안 발효하는 과정을 거친 후, 자연 건조시켜 청국장을 제조할 수 있도록 한 것으로, 종래의 청국장에 뽕나무, 다시마, 감초 등의 첨가물로 이루어진 농축액을 일정 비율로 가미하여 변화된 소비자의 식습관을 충족시켜 줄 수 있도록 함으로써, 인체에 면역력을 강화하고, 체질에 적합한 음식물을 제공할 수 있도록 한 것인데, 본 발명의 일실시례에 의해 구현된 청국장 제조과정을 살펴보면, 다음과 같다.The present invention is called soybeans for about 5 hours in a concentrate made by adding a certain ratio of additives such as mulberry, kelp, licorice to purified water, steamed soybeans soaked in a cauldron, and fermented for a certain time using straw. In order to manufacture Cheonggukjang by drying it naturally, it adds a concentration of mulberry, kelp, licorice and other additives to the conventional Cheonggukjang to satisfy the changed consumer's eating habits. It is to enhance and provide a food suitable for the constitution, looking at the manufacturing process of the cheongukjang implemented by one embodiment of the present invention, as follows.
[제1공정][Step 1]
정제수에 일정비율의 뽕나무, 다시마, 감초 등의 첨가물을 첨가하여 이루어진 농축액을 제조하되, 정제수, 뽕나무, 다시마, 감초가 공통적으로 들어가는 구성성분에 다양한 첨가물을 가미할 수 있도록 한 후, 가마솥에 넣어 장작불로 3∼4시간 정도 끓이는 과정을 통해 다양한 가지수의 농축액을 제조하여 소비자의 식습관에 따른 기능성 청국장을 제공할 수 있도록 한다.Prepare a concentrated solution by adding a certain ratio of additives such as mulberry, kelp, licorice to the purified water, and add various additives to the components commonly containing purified water, mulberry, kelp, licorice, and put into a cauldron Boiling process for 3 to 4 hours to produce a variety of concentrates to provide a functional Cheonggukjang according to the consumer's eating habits.
* 농축액의 배합비율* Mixing ratio of concentrate
정제수는 90∼92.4중량%, 뽕나무는 4∼6중량%, 다시마는 0.5∼0.7중량%, 감초는 0.1∼0.15중량%, 인진쑥은 2∼2.2중량%, 솔잎은 0.20∼0.22중량%, 영지버섯은 0.4∼0.5중량%, 느릅나무는 0.4∼0.5중량%의 배합비율로 혼합하여 농축액을 제조한다.Purified water is 90 to 92.4% by weight, mulberry is 4 to 6% by weight, kelp is 0.5 to 0.7% by weight, licorice is 0.1 to 0.15% by weight, phosphorus mugwort is 2 to 2.2% by weight, pine needle 0.20 to 0.22% by weight, Ganoderma lucidum mushroom 0.4-0.5% by weight of silver and elm are mixed at a blending ratio of 0.4-0.5% by weight to prepare a concentrate.
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[제2공정][Step 2]
청국장의 주원료가 되는 대두(콩)을 선별하여 깨끗이 세척한 후, 대두 10㎏ 정도를 제1공정을 통해 준비된 다양한 농축액에 넣어 5∼6시간 정도 불리되, 상기 농축액과 대두는 65∼75중량% : 25∼35중량%의 배합비율을 유지하여 혼합할 수 있도록 한다.After selecting and washing soybeans (beans), which are the main raw materials of Cheonggukjang, and putting 10 kg of soybeans into various concentrates prepared through the first step, it is called about 5 to 6 hours, and the concentrates and soybeans are 65 to 75% by weight. : Maintain the mixing ratio of 25 to 35% by weight to allow mixing.
[제3공정][Step 3]
상기 제2공정을 통해 불린 대두를 가마솥에 넣어 장작불로 3∼4시간 정도 끓여 푹 삶도록 하여 증숙한다.The soybean called through the second process is put into a cauldron and boiled for 3 to 4 hours with a wood fire to steam.
[제4공정][Step 4]
대나무 소쿠리에 볏짚을 골고루 편 후, 제3공정을 통해 준비된 삶은 콩을 넣어 42∼45℃의 온도에서 70∼80%의 습도를 유지하여 2일 정도 자연 발효시키거나 납두균이나 고초균을 접종하여 고체 배양시켜 흰색의 점질성 균사가 발생되도록 발효한다.Evenly spread rice straw in a bamboo colander, and add boiled soybean prepared in the third step to maintain 70-80% humidity at a temperature of 42-45 ° C for 2 days of natural fermentation or inoculate naphtha or Bacillus subtilis. Fermented to produce white viscous hyphae.
[제5공정][Step 5]
대두와 뽕나무 등의 첨가물로 이루어진 농축액이 혼합되어 발효·숙성된 청국장을 햇볕에 2∼3일 정도 충분히 건조한다.A concentrated solution consisting of additives such as soybean and mulberry is mixed and the fermented and matured Cheonggukjang is dried in the sun for 2-3 days.
본 발명은 정제수에 뽕나무, 다시마, 감초가 공통적으로 들어가는 구성성분에 다양한 첨가물을 가미하여 가마솥에 넣어 장작불로 3∼4시간 정도 끓이는 과정을 통해 다양한 가지수의 농축액을 제조한 후, 상기 농축액에 대두를 일정 시간동안 불린 후, 불린 대두를 익혀 띄워 청국장을 만들도록 한 것으로, 소비자가 기호에 맞는 첨가물이 가미된 청국장을 섭취할 수 있도록 하여 인체의 건강을 증진시키 고, 청국장이 발효되는 과정에서 발생하는 불쾌취한 냄새가 줄어들어 섭취가 용이하도록 한 것이다.The present invention by adding a variety of additives to the common components of mulberry, kelp, licorice in purified water and put in a cauldron to prepare a concentrate of various branches through the process of boiling for about 3 to 4 hours on a wood fire, soybean in the concentrate After soaking for a certain period of time, the soybeans are cooked and floated to make Cheonggukjang, which allows consumers to consume Cheonggukjang with additives according to their preferences. To reduce the unpleasant smell is to facilitate the intake.
이상에서 설명한 본 발명은, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 있어 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 치환, 변형 및 변경이 가능하므로 전술한 실시례 및 첨부된 도면에 한정되는 것이 아니다.The present invention described above is capable of various substitutions, modifications, and changes without departing from the technical spirit of the present invention for those skilled in the art to which the present invention pertains. It is not limited to the drawing.
본 발명은 정제수에 뽕나무, 다시마, 감초를 농축하여 농축액을 제조함에 있어 다양한 첨가물을 가미할 수 있도록 하여 다양한 가지수의 농축액으로 만들도록 함으로써, 이러한 농축액에 대두를 불린 후, 불린 대두를 익혀 띄워서 청국장을 제조하여 청국장의 맛과 풍미가 개선되어 제품의 맛이 향상되게 하고, 농축되어 혼합된 뽕나무, 다시마, 감초 및 첨가된 다양한 첨가물의 효능으로 인해 인체의 면역력을 강화하여 건강을 증진하고, 섭취가 용이하여 변화된 소비자들의 다양한 식습관을 충족시켜 주는 효과가 있다.The present invention is to concentrate the mulberry, kelp, licorice in purified water to make a variety of additives in the preparation of the concentrate by making a variety of additives, soybeans in these concentrates, soybeans soaked soybeans and cooked soybeans To improve the taste and flavor of Cheonggukjang to improve the taste of the product, and to enhance the health of the body by enhancing the immunity of the human body due to the efficacy of concentrated and mixed mulberry, kelp, licorice and various additives added, It has the effect of satisfying various eating habits of easily changed consumers.
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| KR100979093B1 (en) | 2008-10-09 | 2010-08-31 | 우승원 | A method of fermented soybeans using dietary fiber |
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| KR100856568B1 (en) * | 2007-03-22 | 2008-09-04 | 이준기 | Method for manufacturing fermented soybeans using mulberry leaves and silkworms, and fermented soybeans manufactured thereby |
| KR101007786B1 (en) * | 2010-04-26 | 2011-01-14 | 지민정 | Fermented soybeans pill and method of manufacture thereof |
| KR101387825B1 (en) * | 2012-04-13 | 2014-04-22 | 최명선 | process of manufacturing a bean sorce |
| KR102428173B1 (en) * | 2020-06-01 | 2022-08-01 | 김희자 | Manufacturing method of cheonggukjang pill |
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