KR100738357B1 - Manufacturing method of powdered fermented soybeans - Google Patents

Manufacturing method of powdered fermented soybeans Download PDF

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KR100738357B1
KR100738357B1 KR1020060083363A KR20060083363A KR100738357B1 KR 100738357 B1 KR100738357 B1 KR 100738357B1 KR 1020060083363 A KR1020060083363 A KR 1020060083363A KR 20060083363 A KR20060083363 A KR 20060083363A KR 100738357 B1 KR100738357 B1 KR 100738357B1
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powder
leaves
hours
cheonggukjang
powdering
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KR1020060083363A
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Korean (ko)
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김인규
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김인규
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70Germinated pulse products, e.g. from soy bean sprouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00Shaping or working of foodstuffs characterised by the products
    • A23P10/20Agglomerating; Granulating; Tabletting
    • A23P10/22Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

A method of manufacturing fermented soybean powder by addition of Phellinus linteus fruit bodies, Hovenia dulcis, mulberry leaves and pine needles to soaked soybeans is provided. The food product has the efficacy of medicinal herbs while retaining characteristic taste and flavor of fermented soybeans. First, soybeans are immersed in water for 20 to 40hr. Second, 90 to 95% by weight of immersed soybeans are mixed with 1 to 3% by weight of Phellinus linteus fruit body powder, 1 to 3% by weight of Hovenia dulcis powder, 1 to 3% by weight of mulberry leaf powder and 1 to 3% by weight of pine needle powder, steamed at 90 to 100deg.C for 3 to 5hr and taken out at 75 to 80deg.C. Finally, the heated mixture is fermented at 35 to 45deg.C for 68 to 72hr, dried at 40 to 50deg.C for 20 to 24hr and ground. The Phellinus linteus fruit body powder, Hovenia dulcis powder and mulberry leaf powder are obtained by drying and grinding. In case of pine needle powder, pine needles are heated in boiling water at 95 to 100deg.C for 10 to 15sec, dried and ground.

Description

청국장 분말의 제조방법{MANUFACTURING METHOD OF POWDERED FERMENTED SOYBEANS}MANUFACTURING METHOD OF POWDERED FERMENTED SOYBEANS}

도 1 은 본 발명의 일 실시예에 따른 청국장 분말의 제조방법을 나타낸 순서도.1 is a flow chart showing a method of producing the cheongukjang powder according to an embodiment of the present invention.

본 발명은 상황버섯 자실체(子實體), 헛개나무 잎, 뽕나무 잎 및 솔 잎 분말이 함유된 청국장 분말의 제조방법에 관한 것으로, 더욱 상세하게는 청국장을 분말화 하여 보관 및 취식이 용이하며, 콩을 증자하는 단계에서 상황버섯 자실체, 헛개나무 잎, 뽕나무 잎 및 솔 잎 분말 등의 첨가물질을 혼합함에 따라 첨가물질의 영양소가 청국장에 함유되는 함유비율을 극대화할 수 있는 청국장 분말의 제조방법에 관한 것이다.The present invention relates to a manufacturing method of the Cheonggukjang powder containing the situation mushroom fruiting body (子實體), hut leaves, mulberry leaves and sol leaf powder, and more specifically, it is easy to store and eat Cheonggukjang powder, soybean It relates to a method for producing a cheongukjang powder that can maximize the content of nutrients of the additives contained in Cheonggukjang by mixing the additives such as the situation mushroom fruiting body, the leaves of the mulberry leaf, the mulberry leaf and the brush leaf in the step of increasing the .

청국장은 무르게 익힌 콩을 뜨거운 곳에서 납두균이 생기도록 띄워 만든 한국 된장의 일종으로 바실러스(Bacillus)라는 막대기 형태의 세균이 발효의 주역으 로 생산된 장류의 일종이다.Cheonggukjang is a type of Korean soybean paste made by fermenting soybeans ripened in a hot place to create naphtha bacteria. Bacillus is a type of fermented barley produced by fermentation.

바실러스 균주가 콩에 증식하면서 균체로부터 단백질 분해효소가 만들어지고, 대두의 단백질을 분해하여 아미노산으로 만들기 때문에 대두에 비해 청국장의 소화 흡수율이 훨씬 높다.As Bacillus strains grow in soybeans, proteolytic enzymes are made from the cells, and soybean protein is broken down into amino acids, so the digestive absorption rate of Cheonggukjang is much higher than that of soybeans.

청국장이 바실러스 균주에 의해 발효가 일어나면 대두가 갖고 있던 원래의 유익한 물질과 더불어 대두에 없었던 고분자 핵산, 갈변물질, 댄백질 분해효소(혈전용해제), 끈적끈적한 점질물질(polyglutamic acid) 등의 새로운 물질들이 만들어진다. When fermented by Bacillus strains in Cheonggukjang, new substances such as macromolecule nucleic acid, browning substance, danproteinase (thrombolytic), and sticky polyglutamic acid, which were not found in soybeans, were found Is made.

또한, 대두가 분해되면서 그것을 먹이로 미생물이 증식하고 각종 항암물질, 항산화물질, 면역증강물질과 같은 생리활성물질이 만들어진다.In addition, as soybeans are broken down, microorganisms are multiplied by feeding and bioactive substances such as various anticancer substances, antioxidants, and immune enhancing substances are made.

결국, 청국장을 먹는다는 것은 수백억마리의 청국장 발효균주, 각종효소, 생리활성물질을 먹는다는 것을 의미하게 된다.After all, to eat the chungkukjang means to eat hundreds of millions of chungkukjang fermented strains, various enzymes, bioactive substances.

이러한 청국장의 효능 중 가장 대표적인 것이 정장효과이다.The most representative of these effects is the formal effect.

대두에는 5% 이상의 섬유질이 풍부하게 존재하는데 이러한 대두의 섬유질이 청국장 발효 균주와 섬유질의 복합적인 효과에 의해 장(腸)이 건강하게 되고 변비와 설사 문제가 해결될 수 있는 것이다.Soybean is abundant in more than 5% of the fiber, so the fiber of the soybean is due to the combined effect of the fermented strain and fiber in the gut health (되고) and constipation and diarrhea problems can be solved.

이 외에도 청국장에는 제니스테인, 단백질 분해효소, 사포닌, 파이틱산과 같은 항암물질이 풍부하여 암 예방효과가 있다.In addition, Cheonggukjang is rich in anti-cancer substances such as genistein, protease, saponin, and phytic acid, which is effective in preventing cancer.

이렇듯, 청국장은 우수한 영양성분과 기능성이 있으므로 청국장의 섭취로인해 많은 성인병을 예방할 수 있는 효과가 있다.As such, Cheonggukjang has excellent nutritional ingredients and functionality, so it is possible to prevent many adult diseases due to the intake of Cheonggukjang.

그러나, 우수한 영양성분과 기능성이 있는 청국장은 불쾌한 냄새가 나기 때문에 먹거리가 많이 있는 현대의 어린아이들이나 청소년들은 먹기를 꺼려하며, 일부 청국장 매니아나 또는 나이 든 어른들만이 섭취하고 있는 실정이다.However, Cheonggukjang with excellent nutrition and function has an unpleasant smell, so many modern children and teenagers who are reluctant to eat are reluctant to eat it, and only some Cheonggukjang enthusiasts or older adults consume it.

그나마 청국장은 이러한 불편한 냄새 때문에 여러 가지 음식으로 조리되지 못하고 보통 찌개로 끓여서 이를 반찬으로 섭취하고 있어, 청국장의 불쾌한 냄새를 제거하여 취식하기 편한 방법이 아쉬운 실정이었다.However, due to such an uncomfortable smell, it was not cooked with various foods, but usually boiled with stew and consumed it as a side dish.

또한, 최근 청국장에 여러가지 첨가물을 첨가하여 청국장을 제조하는 방법들이 소개되고 있으나, 대부분 콩을 불리는 단계에서 첨가물을 함께 넣어 불리거나 발효단계에서 함께 넣고 발효시키는 방법을 사용하고 있는데, 콩을 불리는 단계에서 첨가물을 함께 혼합할 경우, 혼합물질의 일부 성분만이 콩에 흡수되고, 발효단계에서 첨가물을 혼합할 경우 청국장 발효에 영향을 주는 등 첨가물의 영양소를 효과적으로 함유시킬 수 없는 단점이 있었다.In addition, recently, a method of manufacturing Cheonggukjang by adding various additives to Cheonggukjang has been introduced. However, most of the additives are called together at a stage called soybeans or fermented together. When the additives are mixed together, only some components of the mixture are absorbed into the soybean, and when the additives are mixed at the fermentation stage, the nutrients of the additives cannot be effectively contained, such as affecting the fermentation of the Cheonggukjang.

따라서, 본 발명의 목적은 청국장을 분말화 하여 보관 및 취식이 용이하도록 한 청국장 분말의 제조방법을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a method for producing Chunggukjang powder, which makes it easier to store and eat.

또한, 본 발명의 다른 목적은 콩을 증자하는 단계에서 상황버섯 자실체(子實體), 헛개나무 잎, 뽕나무 잎 및 솔 잎 분말 등의 첨가물질을 혼합함에 따라 첨가물질의 영양소가 청국장에 함유되는 함유비율을 극대화할 수 있는 청국장 분말의 제조방법을 제공하는 것이다.In addition, the other object of the present invention is to mix the additives, such as the situation mushroom fruiting body (silus mushroom), green leaf, mulberry leaf and sol leaf powder in the step of increasing the content of soybean nutrient content It is to provide a manufacturing method of the Cheonggukjang powder to maximize.

전술한 본 발명의 목적들은 양질의 콩을 선별하는 선별단계와, 상기 선별단계에서 선별된 콩을 물로 세척하여 이물질을 제거하는 세척단계와, 상기 세척단계에서 세척된 콩을 물에 20시간 내지 24시간 동안 불리는 불림단계와, 상황버섯 자실체, 헛개나무 잎, 뽕나무 잎 및 솔 잎을 분말화 하는 제 1 분말화단계와, 솥에 4L 내지 6L의 물을 부은 다음, 상기 불림단계에서 불린 콩 90%wt 내지 95%wt에 상기 제 1 분말화단계에서 분말화 된 상황버섯 자실체 1%wt 내지 3%wt, 헛개나무 잎 1%wt 내지 3%wt, 뽕나무 잎 1%wt 내지 3%wt 및 솔 잎 1%wt 내지 3%wt의 비율로 투입하여 혼합하는 혼합단계와, 상기 혼합단계에서 솥 내에 혼합된 청국장 생성물질들을 90℃ 내지 100℃의 온도로 3시간 내지 5시간 동안 증자하는 증자단계와, 상기 증자단계에서 증자된 청국장 생성물질들이 75℃ 내지 80℃의 온도일 때 꺼내어 발효기에 넣은 다음 35℃ 내지 45℃ 온도에서 68시간 내지 72시간 발효시키는 발효단계와, 상기 발효단계에서 발효된 청국장을 40℃ 내지 50℃ 온도의 건조대에서 20 내지 24시간동안 건조시키는 건조단계와, 상기 건조단계에서 건조된 청국장을 분쇄기에 투입하여 분쇄시키는 제 2 분말화단계와 상기 제 2 분말화단계에서 분말화 된 청국장을 소정의 포장용기 내에 포장하는 포장단계를 포함하는 것을 특징으로 하는 청국장 분말의 제조방법을 제공함에 의해 달성된다.The above-described objects of the present invention are the screening step of selecting the beans of good quality, the washing step of removing the foreign matter by washing the beans selected in the screening step with water, and the beans washed in the washing step in water for 20 hours to 24 The soaking step called for time, the first powdering step to powder the situation mushroom fruiting body, hollyhock leaf, mulberry leaf and brush leaf, and poured 4L to 6L of water into the pot, and then the soybean soaked in the soaking step 90% 1% wt-3% wt situational fruiting body powder powdered in the first powdering step at wt-95% wt, 1% wt-3% wt of mulberry leaf, 1% wt-3% wt of mulberry leaf and sol leaf A mixing step of mixing by mixing at a rate of 1% wt to 3% wt, and increasing the production of the Cheonggukjang products mixed in the pot in the mixing step at a temperature of 90 ° C to 100 ° C for 3 to 5 hours; Cheonggukjang products increased in the increase stage of 75 ℃ It is taken out at the temperature of 80 ℃, put into the fermenter and fermentation step of 68 hours to 72 hours at 35 ℃ to 45 ℃ temperature, and 20 to 24 in the drying table of 40 ℃ to 50 ℃ fermented Cheonggukjang A drying step of drying for a time, and a packing step of packing the chunggukjang dried in the drying step into a pulverizer and packing the chunggukjang powdered in the second powdering step into a predetermined packaging container. It is achieved by providing a method for producing a cheongukjang powder characterized in that it comprises.

본 발명의 바람직한 특징에 따르면, 전술한 제 1 분말화단계에서의 분말화는, 상황버섯 자실체, 헛개나무 잎 및 뽕나무 잎의 경우에는 건조시켜 분말화하며, 솔 잎의 경우에는 95℃ 내지 100℃의 끓는 물에 10초 내지 15초 정도 삶은 다음 건조시켜 분말화하는 것으로 한다.According to a preferred feature of the present invention, the powdering in the first powdering step described above is dried and powdered in the case of the situation mushroom fruiting body, hut leaves and mulberry leaves, 95 ℃ to 100 ℃ in the case of brush leaves Boil in boiling water for 10 seconds to 15 seconds and then dry to powder.

이하에는, 본 발명의 바람직한 실시예를 첨부도면을 참조하여 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings, which are intended to describe in detail enough to be easily carried out by those skilled in the art to which the present invention pertains. This does not mean that the technical spirit and scope of the present invention is limited.

도 1 에는 본 발명의 일 실시예에 따른 청국장 분말의 제조방법을 나타낸 순서도가 도시된다.Figure 1 is a flow chart showing a method of producing a cheongukjang powder according to an embodiment of the present invention.

본 발명의 일 실시예에 따른 청국장 분말의 제조방법은 양질의 콩을 선별하는 선별단계(S101)와, 상기 선별단계(S101)에서 선별된 콩을 물로 세척하여 이물질을 제거하는 세척단계(S103)와, 상기 세척단계(S103)에서 세척된 콩을 물에 20시간 내지 24시간 동안 불리는 불림단계(S105)와, 상황버섯 자실체, 헛개나무 잎, 뽕나무 잎 및 솔 잎을 분말화 하는 제 1 분말화단계(S107)와, 솥에 4L 내지 6L의 물을 부은 다음, 상기 불림단계(S105)에서 불린 콩 90%wt 내지 95%wt에 상기 제 1 분말화단계(S107)에서 분말화 된 상황버섯 자실체 1%wt 내지 3%wt, 헛개나무 잎 1%wt 내지 3%wt, 뽕나무 잎 1%wt 내지 3%wt 및 솔 잎 1%wt 내지 3%wt의 비율로 투입하여 혼합하는 혼합단계(S109)와, 상기 혼합단계(S109)에서 솥 내에 혼합된 청국장 생성물질들을 90℃ 내지 100℃의 온도로 3시간 내지 5시간 동안 증자하는 증자단계 (S111)와, 상기 증자단계(S111)에서 증자된 청국장 생성물질들이 75℃ 내지 80℃의 온도일 때 꺼내어 발효기에 넣은 다음 35℃ 내지 45℃ 온도에서 68시간 내지 72시간 발효시키는 발효단계(S113)와, 상기 발효단계(S113)에서 발효된 청국장을 40℃ 내지 50℃ 온도의 건조대에서 20 내지 24시간동안 건조시키는 건조단계(S115)와, 상기 건조단계(S115)에서 건조된 청국장을 분쇄기에 투입하여 분쇄시키는 제 2 분말화단계(S117)와 상기 제 2 분말화단계(S117)에서 분말화 된 청국장을 소정의 포장용기 내에 포장하는 포장단계(S119)를 포함한다.Cheonggukjang powder manufacturing method according to an embodiment of the present invention is a screening step (S101) for selecting a high-quality beans, and washing step (S103) to remove foreign substances by washing the beans selected in the screening step (S101) with water. And, the soybeans washed in the washing step (S103) for 20 to 24 hours called soaking step (S105) and the first powdered powdered fruiting bodies, hut leaves, mulberry leaves and sol leaves In step (S107), 4L to 6L of water is poured into the pot, and then, in the first powdering step (S107), 90% wt to 95% wt of soybeans called in the soaking step (S105) is a situation mushroom fruiting body. 1% wt to 3% wt, the leaves of 1% wt-3% wt, leaves of mulberry 1% wt-3% wt mulberry leaves and mixing step of mixing 1% wt-3% wt sol leaves (S109) And, in the mixing step (S109) and cooked the cheonggukjang materials mixed in the pot at a temperature of 90 ℃ to 100 ℃ for 3 hours to 5 hours The fermentation step (S111) and the fermented soybean paste produced in the steaming step (S111) when the temperature of 75 ℃ to 80 ℃ taken out into the fermenter and fermented at 68 ℃ to 72 hours at 35 ℃ to 45 ℃ temperature Step (S113), the drying step (S115) for drying for 20 to 24 hours in a drying stand of 40 ℃ to 50 ℃ temperature in the fermentation step (S113) and the cheonggukjang dried in the drying step (S115) And a packing step (S119) for packing the second powdering step (S117) for pulverizing the powder into the grinder and the cheonggukjang powdered in the second powdering step (S117) in a predetermined packaging container.

여기서 선별단계(S101)는 청국장에 사용되는 양질의 콩을 선별하는 단계로, 그 크기는 소립종(중간크기 정도의 콩)인 것으로 하며, 검은콩보다 점액성 물질이 더 많이 생성되는 대두인 것이 바람직하다.Here, the selection step (S101) is a step of selecting high quality soybeans used in Cheonggukjang, the size of which is small grain (medium sized soybean), so that more mucus material is produced than black beans. desirable.

전술한 선별단계(S101)에서 선별된 콩은 세척단계(S103)를 통해 세척되는데, 이 세척단계(S103)는 전술한 선별단계(S101)에서 선별된 양질의 콩을 4회 내지 5회 깨끗한 물로 세척하여 이물질을 제거하는 단계이다.Beans selected in the above-described sorting step (S101) is washed through the washing step (S103), this washing step (S103) is four to five times the quality of the beans selected in the aforementioned sorting step (S101) with clean water. This step is to remove foreign substances by washing.

전술한 세척단계(S103)에서 세척된 콩은 불림단계(S105)를 통해 불려지게 되는데, 이 불림단계(S105)는 전술한 세척단계(S103)에서 세척된 콩을 물에 20시간 내지 24시간 동안 불리는 단계이다.The beans washed in the above washing step (S103) is called through the soaking step (S105), this soaking step (S105) is 20 to 24 hours for the beans washed in the above-mentioned washing step (S103) in water It's called a step.

전술한 선별단계(S101), 세척단계(S103) 및 불림단계(S105)와는 별도로 제 1 분말화단계(S107)에서는 추후에 설명될 혼합단계(S109)에서 불려진 콩과 혼합되는 상황버섯 자실체, 헛개나무 잎, 뽕나무 잎 및 솔 잎을 분말화 시킨다.Apart from the above-mentioned sorting step (S101), washing step (S103) and soaking step (S105), the first mushrooming step (S107) is a situation mushroom fruiting body mixed with soybeans called in the mixing step (S109), which will be described later. Powder tree leaves, mulberry leaves and brush leaves.

이때, 상황버섯 자실체, 헛개나무 잎 및 뽕나무 잎의 경우에는 건조시켜 분 말화하며, 솔 잎의 경우에는 95℃ 내지 100℃의 끓는 물에 10초 내지 15초 정도 삶은 다음 건조시켜 분말화 시키는 것이 바람직하다.At this time, in the case of the fruiting body of the situation mushrooms, the leaves of the bark and mulberry leaves to dry powder, in the case of brush leaves boiled in boiling water of 95 ℃ to 100 ℃ for about 10 seconds to 15 seconds and then dried to powder. Do.

전술한 제 1 분말화단계(S107)에서 분말화 된 상황버섯 자실체, 헛개나무 잎, 뽕나무 잎 및 솔 잎 분말은 불림단계(S105)에서 불려진 콩과 함께 4L 내지 6L의 물이 채워진 솥에서 혼합되는 혼합단계(S109)를 거치게 된다.The situation mushroom fruiting body, hut tree leaf, mulberry leaf and brush leaf powder powdered in the first powdering step (S107) described above are mixed in a pot filled with 4L to 6L water together with the soybean called in the soaking step (S105). Go through the mixing step (S109).

이때, 혼합비율은 불린 콩 90%wt 내지 95%wt와 상황버섯 자실체 1%wt 내지 3%wt, 헛개나무 잎 1%wt 내지 3%wt, 뽕나무 잎 1%wt 내지 3%wt 및 솔 잎 1%wt 내지 3%wt의 비율인 것이 바람직하다.At this time, the mixing ratio is called soybean 90% wt to 95% wt and 1% wt to 3% wt fruiting body fruit, 1% wt to 3% wt leaves of mulberry, 1% wt to 3% wt mulberry leaf and sol leaf 1 It is preferable that it is the ratio of% wt-3% wt.

전술한 혼합단계(S109)에서 혼합된 청국장 생성물질들(불린콩, 분말화 된 상황버섯 자실체, 헛개나무 잎, 뽕나무 잎 및 솔 잎)은 증자단계(S111)를 통해 증자되는데, 이 증자단계(S111)는 청국장 생성물질들을 솥 안에서 증자(蒸煮/烝煮) 시키는 단계이다.Cheonggukjang products mixed in the above-mentioned mixing step (S109) (bulin soybean, powdered situation mushroom fruiting body, hut leaves, mulberry leaves and sol leaves) is increased through the cooking step (S111), this cooking step ( S111) is the step of increasing the production of Cheonggukjang in the pot (蒸煮 / 烝 煮).

이때, 증자시키는 온도는 90℃ 내지 100℃ 이며, 증자시키는 시간은 3시간 내지 5시간인 것이 바람직하다.At this time, the temperature to increase is 90 degreeC-100 degreeC, and it is preferable that the time to increase is 3 hours-5 hours.

증자단계(S111)에서 불린 콩에 상황버섯 자실체, 헛개나무 잎, 뽕나무 잎 및 솔 잎 분말과 같은 첨가물질이 첨가되어 혼합되므로, 불림단계(S105) 또는 발효단계(S113)에서 첨가되는 것에 비해 영양소 함유율이 극대화될 수 있다.Additives such as situation mushroom fruiting body, bark leaf, mulberry leaf and sol leaf powder are added to the soybean called in the cooking step (S111) and mixed, so that the nutrients are added in the soaking step (S105) or fermentation step (S113). The content rate can be maximized.

전술한 증자단계(S111)에서 증자된 청국장 생성물질들은 발효단계(S113)를 통해 발효되는데, 이 발효단계(S113)는 청국장 생성물질들을 발효기에 넣고 고온처리하여 자연발효시키는 단계이다.Cheonggukjang product materials increased in the above-mentioned increase in step (S111) is fermented through the fermentation step (S113), this fermentation step (S113) is a step of natural fermentation by putting the high-quality cheongukjang production materials into the fermentor.

이때, 발효기에 넣는 청국장 생성물질들의 온도는 75℃ 내지 80℃이고, 발효기의 온도는 35℃ 내지 45℃이며, 발효시간은 68시간 내지 72시간인 것으로 하는데, 너무 오래 발효하게 되면 암모니아 냄새가 심해지므로 청국장을 떼어내어 하얀 실이 생기는 정도와 냄새로 발효종료시점을 판단하는 것이 바람직하다.At this time, the temperature of the products produced in Cheonggukjang put into the fermenter is 75 ℃ to 80 ℃, the temperature of the fermenter is 35 ℃ to 45 ℃, fermentation time is 68 hours to 72 hours, if too long fermentation ammonia smell becomes worse Therefore, it is desirable to judge the end point of fermentation by removing the cheonggukjang and the degree and smell of white thread.

전술한 발효단계(S113)에서 발효된 청국장은 건조단계(S115)를 통해 건조되는데, 이 건조단계(S115)는 발효단계(S113)에서 발효된 청국장에서 수분을 제거하여 추후에 설명될 제 2 분말화단계(S117)에서 용이하게 분쇄기 내에서 분쇄되도록 하기 위한 단계이다.Cheonggukjang fermented in the above-described fermentation step (S113) is dried through a drying step (S115), this drying step (S115) is a second powder to be described later by removing moisture from the fermentation step (S113) In the step (S117) it is a step for being easily crushed in the grinder.

이때, 건조시키는 온도는 40℃ 내지 50℃이며, 건조시간은 20시간 내지 24시간인 것이 바람직하다.At this time, the drying temperature is 40 ° C to 50 ° C, and the drying time is preferably 20 hours to 24 hours.

상기 건조단계(S115)에서 건조된 청국장은 제 2 분말화단계(S117)에서 분말화되는데, 이 분말화단계는 건조단계(S115)에서 건조된 청국장을 분쇄기에 투입하여 분쇄함으로써 분말화시키는 단계이다.Cheonggukjang dried in the drying step (S115) is powdered in the second powdering step (S117), this powdering step is a step of pulverizing the powder by adding the chunggukjang dried in the drying step (S115) to a grinder.

상기 제 2 분말화단계(S117)에서 분말화 된 청국장 분말은 포장단계(S119)에서 포장되는데, 이 포장단계(S119)는 최종 소비자의 취식이 용이하도록 유리병 또는 플라스틱 용기 내에 포장하는 단계이다.Cheonggukjang powder powdered in the second powdering step (S117) is packaged in the packaging step (S119), this packaging step (S119) is a step of packaging in a glass bottle or a plastic container to facilitate the end consumer's eating.

실시예:Example

먼저, 양질의 콩을 선별한 다음 깨끗한 물로 5회 세척한 후 24시간 물에 불려둔다.First, select beans of good quality, wash them five times with clean water, and soak in water for 24 hours.

이때, 상황버섯 자실체는 분말화하고, 헛개나무 잎 및 뽕나무 잎은 건조시켜 분말화하며, 솔 잎은 100℃의 끓는 물에서 10초 정도 삶은 다음 건조시켜 분말화 한다.At this time, the situation mushroom fruiting body is powdered, the leaf and mulberry leaves are dried and powdered, and the sol leaves are boiled in boiling water at 100 ℃ for 10 seconds and then dried and powdered.

그런 다음, 5L의 물이 채워진 솥에 물에 불린 콩 92%wt과 분말화 된 상황버섯 자실체 2%wt, 헛개나무 잎 2%wt, 뽕나무 잎 2%wt, 솔 잎 2%wt를 넣고 혼합한 후 100℃ 에서 4시간 동안 증자(蒸煮/烝煮) 한다.Then, in a pot filled with 5 liters of water, add 92% wt of soaked beans and 2% wt of powdered situational fruiting body, 2% wt of leaf of mulberry, 2% wt of mulberry leaf, and 2% wt of brush leaf. After 4 hours at 100 ℃ to increase the steam (蒸煮 / 烝 煮).

그런 다음, 증자된 청국장 생성물질들이 80℃일 때 솥에서 꺼내어 발효기에 넣고 40℃온도에서 72시간 동안 발효시킨다.Then, when the steamed Chunggukjang products are taken out of the pot at 80 ° C, they are fermented at a temperature of 40 ° C for 72 hours.

그런 다음, 발효된 청국장을 건조대에서 50℃의 온도로 24시간 동안 건조시킨 후 분쇄기에 넣고 분쇄한 다음, 포장한다.Then, fermented Cheonggukjang is dried for 24 hours at a temperature of 50 ° C. in a drying rack, put into a grinder, and then ground.

이상에서와 같이, 본 발명에 따른 청국장 분말의 제조방법은 청국장을 분말화 하여 보관 및 취식이 용이하도록 한 장점이 있다.As described above, the manufacturing method of the cheongukjang powder according to the present invention has the advantage that the storage and eating and drinking easily by chungkukjang.

또한, 콩을 증자하는 단계에서 상황버섯 자실체(子實體), 헛개나무 잎, 뽕나무 잎 및 솔 잎 분말 등의 첨가물질을 혼합함에 따라 첨가물질의 영양소가 청국장에 함유되는 함유비율을 극대화할 수 있는 탁월한 효과가 있다.In addition, by mixing the additives such as the situation mushroom fruiting body, leaf of the mulberry leaf, mulberry leaf and sol leaf powder in the step of increasing the soybeans, it is excellent to maximize the content of nutrients contained in Cheonggukjang It works.

Claims (2)

양질의 콩을 선별하는 선별단계;A selection step of selecting beans of good quality; 상기 선별단계에서 선별된 콩을 물로 세척하여 이물질을 제거하는 세척단계;A washing step of removing foreign substances by washing the beans selected in the sorting step with water; 상기 세척단계에서 세척된 콩을 물에 20시간 내지 24시간 동안 불리는 불림단계;Soaking the soybean washed in the washing step for 20 to 24 hours in water; 상황버섯 자실체, 헛개나무 잎, 뽕나무 잎 및 솔 잎을 분말화 하는 제 1 분말화단계;A first powdering step of pulverizing the situation mushroom fruiting body, holly leaves, mulberry leaves and brush leaves; 솥에 4L 내지 6L의 물을 부은 다음, 상기 불림단계에서 불린 콩 90%wt 내지 95%wt에 상기 제 1 분말화단계에서 분말화 된 상황버섯 자실체 1%wt 내지 3%wt, 헛개나무 잎 1%wt 내지 3%wt, 뽕나무 잎 1%wt 내지 3%wt 및 솔 잎 1%wt 내지 3%wt의 비율로 투입하여 혼합하는 혼합단계;After pouring 4L to 6L of water into the pot, 1% wt to 3% wt situational fruiting bodies 1% wt to 3% wt, powdered in the first powdering step, to 90% wt to 95% wt of soybeans called in the soaking step. a mixing step of mixing by mixing in a ratio of% wt to 3% wt, mulberry leaf 1% wt to 3% wt and sol leaf 1% wt to 3% wt; 상기 혼합단계에서 솥 내에 혼합된 청국장 생성물질들을 90℃ 내지 100℃의 온도로 3시간 내지 5시간 동안 증자하는 증자단계;A cooking step of increasing the production of the Cheonggukjang products mixed in the pot at a temperature of 90 ° C. to 100 ° C. for 3 hours to 5 hours in the mixing step; 상기 증자단계에서 증자된 청국장 생성물질들이 75℃ 내지 80℃의 온도일 때 꺼내어 발효기에 넣은 다음 35℃ 내지 45℃ 온도에서 68시간 내지 72시간 발효시키는 발효단계;The fermentation step of taking out when the production of the cheongukjang steamed in the steaming step of the temperature of 75 ℃ to 80 ℃ put into the fermenter and then fermented 68 to 72 hours at 35 ℃ to 45 ℃ temperature; 상기 발효단계에서 발효된 청국장을 40℃ 내지 50℃ 온도의 건조대에서 20 내지 24시간동안 건조시키는 건조단계;A drying step of drying the fermented soybeans in the fermentation step for 20 to 24 hours in a drying zone of 40 ℃ to 50 ℃ temperature; 상기 건조단계에서 건조된 청국장을 분쇄기에 투입하여 분쇄시키는 제 2 분 말화단계;A second powdering step of crushing the dried Cheonggukjang dried in the drying step into a grinder; 상기 제 2 분말화단계에서 분말화 된 청국장을 소정의 포장용기내에 포장하는 포장단계;를 포함하여 이루어지는 것을 특징으로 하는 청국장 분말의 제조방법.And a packing step of packing the cheonggukjang powdered in the second powdering step into a predetermined packaging container. 제 1 항에 있어서,The method of claim 1, 상기 제 1 분말화단계에서의 분말화는, 상황버섯 자실체, 헛개나무 잎 및 뽕나무 잎의 경우에는 건조시켜 분말화하며, 솔 잎의 경우에는 95℃ 내지 100℃의 끓는 물에 10초 내지 15초 정도 삶은 다음 건조시켜 분말화하는 것을 특징으로 하는 청국장 분말의 제조방법.In the first powdering step, the powdering is dried in the case of the situation mushroom fruiting body, hut leaves and mulberry leaves, and powdered, and in the case of sol leaves, 10 to 15 seconds in boiling water of 95 ℃ to 100 ℃ Boiling about the degree and then dried to powder the production method of the cheongukjang powder.
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100856568B1 (en) 2007-03-22 2008-09-04 이준기 Method for manufacturing fermented soybeans using mulberry leaves and silkworms, and fermented soybeans manufactured thereby
KR101314055B1 (en) 2011-06-24 2013-10-01 장흥군 Soybean paste process using Hovenia dulcis Thunb.

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JPH0386887A (en) * 1989-06-21 1991-04-11 Takeda Chem Ind Ltd Sulfur-containing condensed pyrimidine derivative

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Publication number Priority date Publication date Assignee Title
JPH0386887A (en) * 1989-06-21 1991-04-11 Takeda Chem Ind Ltd Sulfur-containing condensed pyrimidine derivative

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100856568B1 (en) 2007-03-22 2008-09-04 이준기 Method for manufacturing fermented soybeans using mulberry leaves and silkworms, and fermented soybeans manufactured thereby
KR101314055B1 (en) 2011-06-24 2013-10-01 장흥군 Soybean paste process using Hovenia dulcis Thunb.

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