KR100738357B1 - Manufacturing method of powdered fermented soybeans - Google Patents

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

MANUFACTURING METHOD OF POWDERED FERMENTED SOYBEANS}

1 is a flow chart showing a method of producing the cheongukjang powder according to an embodiment of the present invention.

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 .

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.

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.

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.

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.

After all, to eat the chungkukjang means to eat hundreds of millions of chungkukjang fermented strains, various enzymes, bioactive substances.

The most representative of these effects is the formal effect.

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.

In addition, Cheonggukjang is rich in anti-cancer substances such as genistein, protease, saponin, and phytic acid, which is effective in preventing cancer.

As such, Cheonggukjang has excellent nutritional ingredients and functionality, so it is possible to prevent many adult diseases due to the intake of Cheonggukjang.

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.

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.

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.

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.

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.

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.

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.

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.

Figure 1 is a flow chart showing a method of producing a cheongukjang powder according to an embodiment of the present invention.

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.

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.

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.

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.

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.

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.

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).

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.

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).

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.

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.

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.

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.

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.

At this time, the drying temperature is 40 ° C to 50 ° C, and the drying time is preferably 20 hours to 24 hours.

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.

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.

Example

First, select beans of good quality, wash them five times with clean water, and soak in water for 24 hours.

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.

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).

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.

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.

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.

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)

A selection step of selecting beans of good quality; A washing step of removing foreign substances by washing the beans selected in the sorting step with water; Soaking the soybean washed in the washing step for 20 to 24 hours in water; A first powdering step of pulverizing the situation mushroom fruiting body, holly leaves, mulberry leaves and brush leaves; 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; 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; 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; 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; A second powdering step of crushing the dried Cheonggukjang dried in the drying step into a grinder; And a packing step of packing the cheonggukjang powdered in the second powdering step into a predetermined packaging container. The method of claim 1, 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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