KR100705740B1 - Manufacturing process of pill-type cheonggukjang - Google Patents

Abstract

The present invention relates to a method for producing Lactobacillus and Cheonggukjang so that both men and women of the age and age can easily ingest, thereby activating the bioregulatory function and immunity, while having excellent taste.

To this end, the present invention is the step of fermenting soybeans at 35 ~ 40 ℃ boiled, the step of drying the fermented aged Cheonggukjang to 50% moisture at 50 ℃, and crushed the dried Cheonggukjang in powder form using a grinder And kneading the mixture with the fermented milk of Cheonggukjang powder at a specific gravity of 10: 7, preparing the kneaded soybean paste in the form of a ring, and drying the prepared hwan with 8% moisture at 25-30 ° Characterized in that consisting of steps.

In addition, the fermented milk is prepared by peeling the known yogurt and boiled soybeans in a mixer to make soy milk, inoculating the soy milk with lactic acid bacteria and fermenting at about 30 hours for 30 hours and then aging at room temperature. It is done.

According to the above technical configuration, it is possible to easily ingest the active ingredients of lactic acid bacteria and Cheonggukjang, there is an effect that can be activated more bioregulatory functions and the like.

In addition, according to the present invention by adding a stone parsley, bokbunja, kelp, etc., these unique active ingredients can also be easily ingested, the taste is very soft, there is an effect that anyone can easily consume.

Cheonggukjang, hwan, lactic acid bacteria, dormant state

Description

MANUFACTURING PROCESS OF PILL-TYPE CHEONGGUKJANG}

The present invention relates to a method for producing functional cheonggukjang pill, more specifically, lactic acid bacteria and cheonggukjang physiologically active substances (saponins, etc.) can be easily ingested by all ages and sexes to activate bioregulatory function and immunity, while the sense of taste ( It relates to a manufacturing method to provide a functional Cheonggukjang hwan excellent in (味 感).

In general, Cheonggukjang is known to have the effect of preventing constipation, anti-cancer effect, anti-aging, diabetes prevention, thrombolytic enzyme, anemia, etc., and is currently being widely studied for its bioactive substances.

However, although the Cheonggukjang is very beneficial to the human body when ingested, due to the unique taste and smell of Cheonggukjang, not only children or young people have low preference but also many difficulties in popularization.

The present invention has been made to solve the above-mentioned problems, the purpose of which is to easily ingest the physiologically active substance of lactic acid bacteria and Cheonggukjang anyone, men and women to activate the bioregulatory function and immunity more aesthetic sense (味 感) Is to provide a manufacturing method of excellent functional Cheonggukjang ring.

Another object of the present invention is to provide a functional cheongukjang pill manufacturing method by taking the growth conditions of the lactic acid bacteria in the cheongukjang ring to make a dormant state, the intake of live lactic acid bacteria.

Still another object of the present invention is to prepare a soy milk yogurt and mix it with Cheonggukjang powder to prepare a pill and then take the growth conditions of lactic acid bacteria to make a dormant state, so that the functional intake of vegetable lactic acid bacteria in a large amount can be ingested. It is to provide a manufacturing method.

The present invention, in order to achieve the above technical problem, the step of fermenting soybeans at 35 ~ 40 ℃ life, drying the fermented aged Cheonggukjang at 50 ° C to 8% moisture, and the dried Cheonggukjang mill Pulverizing to a powder state by using the powder, mixing the fermented soybean powder with fermented milk at a weight ratio of 10: 7, kneading the dough, preparing the kneaded soybean paste in a ring form, and lactic acid bacteria of the fermented milk to maintain a dormant state. It characterized by consisting of a step of completing the ring to dry at 8% moisture at 25 ~ 30 ℃.

The fermented milk is characterized in that it is a known yoghurt.

In addition, the fermented milk is characterized in that the step of making the soy milk by peeling the boiled soybeans and grinding with a mixer, inoculated with lactic acid bacteria in soy milk and fermented at 30 ℃ for about 12 hours and then aged at room temperature.

And during kneading, it is characterized by kneading kneaded in a weight ratio of 7: 10: 3 in the selection of fermented milk and fermented milk and parsley powder, bokbunja powder, kelp powder, green tea powder.

Hereinafter, a preferred embodiment of the functional cheongukjang ring manufacturing method according to the present invention will be described in detail.

청) Cheonggukjang powder manufacturing process

First, prepare domestic soybeans (soybeans), and clean and select so that there is no foreign matter such as soil, dust, soybeans contained.

Place selected and washed beans in a cauldron and boil them well (approximately 4 hours if you use beans to cook beans).

Boiled beans are cooled to 40 ℃ in the air and then inoculated with Chungkookjang bacteria.

Boiled soybeans inoculated with Cheonggukjang are fermented and fermented for 48 hours in a fermentation room at 35 ~ 40 ℃. At this time, be careful not to be contaminated by other bacteria.

Fermented aged Cheonggukjang is dried in a dryer at 50 ° C to 8% or less of moisture. At this time, the water content is maintained at 8% or less so that the cheongukjang bacteria do not die.

Then, finely ground in a well-dried Cheonggukjang grinder to powder.

Ii) fermented milk preparation

Prepare a known yoghurt containing lactic acid bacteria.

Ⅲ) Soy milk fermented milk manufacturing process

First, domestic beans are prepared, and selected and washed cleanly so that there are no foreign substances such as soil, dust, and bean bag.

Place the selected and washed beans in the cauldron and boil them for a predetermined time to give them a sweet and savory taste (about 1 hour if you use a cauldron to boil the beans).

At this time, if the beans are cooked too little, the fishy taste is too good.

Gently boil the boiled beans and remove the shells of the beans. This is to remove the gritty feeling caused by the peel when the beans are ground.

The peeled boiled beans are ground in a blender to make soymilk.

Soymilk inoculated with lactic acid bacteria, fermented for about 12 hours in a fermentation chamber of about 30 ℃ and then aged at room temperature to prepare soy milk yogurt.

Iii) additive preparation

Prepare Dried Parsley Powder, Bokbunja Powder, Kelp Powder, and Green Tea Powder so that it can be added instead of Cheonggukjang Powder.

청) Manufacturing process of functional Cheonggukjang

First, a functional Cheonggukjang hwan is prepared using the Cheonggukjang powder made in step iii) and the fermented milk prepared in step ii).

Fermenting soybeans at 35-40 ° C.,

Fermenting fermented chunggukjang to dry at 50 ℃ to 8% moisture,

Pulverizing the dried Cheonggukjang to powder using a grinder,

Mixing and mixing the Chungkookjang powder and fermented milk in a weight ratio of 10: 7,

Preparing kneaded soybean paste in a ring form;

Comprising the lactic acid bacteria of the fermented milk is made to dry to complete the ring with 8% moisture in a dryer of 25 ~ 30 ℃.

Here, when the Cheonggukjang hwan is dried at a water content of 8% or less under the conditions of 25 to 30 ° C, the lactic acid bacteria reach a dormant state, and as a result, the lactic acid bacteria can be ingested in a living state.

Next, the functional Cheonggukjang hwan is manufactured using the Cheonggukjang powder made in step iii) and the soymilk yoghurt made in step iii).

First, the step of fermenting the beans at 35 ~ 40 ℃,

Fermenting fermented chunggukjang to dry at 50 ℃ to 8% moisture,

Prepare the Cheonggukjang powder by grinding the dried Cheonggukjang in a powder state using a grinder,

Peel boiled soybeans and grind with a mixer to make soymilk,

Inoculate lactic acid bacteria to soy milk, ferment for 12 hours at 30 ℃, and prepare soy milk yogurt aged at room temperature.

Mixing and mixing the Cheonggukjang powder and soy milk yogurt in a weight ratio of 10: 7,

Preparing kneaded soybean paste in a ring form;

Comprising the lactic acid bacteria of the fermented milk is made to dry to complete the ring with 8% moisture in a dryer of 25 ~ 30 ℃.

Here, when the water content of the Cheonggukjang hwan is dried to 8% or less under conditions of 25 to 30 ° C., the vegetable lactic acid bacteria of soy milk yoghurt reach a dormant state, and as a result, the vegetable lactic acid bacteria can be ingested in a living state.

Next, any one of stone parsley powder, bokbunja powder, kelp powder, green tea powder is added to improve the aesthetics when kneading the mixture of Cheonggukjang powder and lactic acid bacteria or Cheonggukjang powder and soy milk yogurt or ingest the active ingredient.

That is, since the Cheonggukjang powder, stone parsley powder, bokbunja powder, kelp powder, green tea powder are all in powder state, the mixed weight of fermented milk is kept constant during kneading, and any of the bokbunja powder, kelp powder or green tea powder is excluded by partially removing the cheonggukjang powder. One can be added.

At this time, in consideration of the dough, the addition of the Cheonggukjang powder and the powder is added so that the total weight is equal to the total weight when kneading the mixture with the Cheonggukjang powder.

For example, it is preferable that the weight ratio is 7: 7: 3 when kneading the mixture of Cheonggukjang powder, fermented milk, and added powder.

As described in detail above, according to the present invention, lactic acid bacteria and physiologically active substances of Cheonggukjang can be easily ingested by both men and women, thereby activating the bioregulatory function and immunity and having excellent aesthetic effect. There is.

In addition, by taking the growth conditions of the lactic acid bacteria inherent in the Cheonggukjang ring to make a dormant (休眠) state, there is an effect that you can take the live lactic acid bacteria.

And soymilk yogurt is prepared by mixing it with Cheonggukjang powder to make a pill and then take the growth conditions of lactic acid bacteria to make a dormant state, there is an effect that a large amount of vegetable lactic acid bacteria can be ingested.

Claims (4)

Fermenting soybeans at 35-40 ° C., Fermenting fermented chunggukjang to dry at 50 ℃ to 8% moisture, Pulverizing the dried Cheonggukjang to powder using a grinder, Mixing and mixing the Chungkookjang powder and fermented milk in a weight ratio of 10: 7, Preparing kneaded soybean paste in a ring form; Functional fermented soybean paste manufacturing method characterized in that the step of drying the ring to 8% moisture at 25 ~ 30 ℃ to maintain the lactic acid bacteria of the fermented milk dormant state. The method of claim 1, The fermented milk is a functional cheongukjang ring manufacturing method characterized in that the known yogurt. The method of claim 1, The fermented milk is peeled boiled soybeans and ground in a mixer to make soy milk, Inoculating the soy milk lactobacillus and fermented at about 30 hours for 30 hours and then the functional cheonggukjang manufacturing method characterized in that it is prepared by aging at room temperature. The method of claim 1, The kneading method of manufacturing a functional Cheonggukjang ring, characterized in that the kneading powder and fermented milk, and stone parsley powder, bokbunja powder, kelp powder, green tea powder alternatively mixed in a weight ratio of 7: 7: 3.