KR100874039B1 - The manufacturing method of fermented soybeans using sprouts - Google Patents

Abstract

A method for preparing functional cheonggukjang (thick soybean paste) is provided to improve nutrition and marketability of cheonggukjang by using sprout vegetable. A method for preparing functional cheonggukjang comprises the steps of washing sprout vegetable, drying it and pulverizing it to make a sprout vegetable powder; washing, soaking and steaming soybean; mixing 100 parts by weight of the steamed soybean with 1-20 parts by weight of the sprout vegetable powder; inoculating Bacillus subtilis to the mixture and fermenting it at 40-45 deg.C for 20-72 hours; and adding further 1-20 parts by weight of the sprout vegetable powder to the fermented one based on 100 parts by weight of soybean materials.

Description

The manufacturing method of fermented soybeans using sprouts

The present invention relates to a manufacturing method of the cheonggukjang using a sprout vegetable, and more particularly to a method for producing a new Cheonggukjang by improving the nutritional value and functionality of the cheonggukjang by producing a cheonggukjang using a sprout vegetable rich in useful components to the human body will be.

Cheonggukjang is one of Korea's representative fermented foods made from soybeans, and has long held an important place on the table of Koreans. It is getting recognized. However, due to the westernization of the diet, the conventional Cheonggukjang does not meet the taste of the new generation, and due to the peculiar smell of Cheonggukjang, it is not widely popular with the general public. The present invention is to solve this problem is to improve the nutritional value of Cheonggukjang by producing the Cheonggukjang by using a variety of sprouts rich in nutritional ingredients and at the same time to reduce the smell of Cheonggukjang to produce a cheonggukjang that suits the taste of consumers. .

Sprout vegetables, on the other hand, refer to sprouts that have been germinated as plant sprouts for 5-10 days. As the sprout germinates and grows, the active ingredient, which is not seen in the seed state, appears in large quantities and nutrition is greatly increased. Various enzymes appear and break down and change the various nutrients the seeds have for digestion. In other words, sprout vegetables are much richer in active ingredients such as protein and minerals than in seed.

In addition, it contains a lot of selenium, protein, vitamins A, C, E, minerals, carotene, SOD, various enzymes, folic acid, dietary fiber, etc. It is a good source of useful ingredients for human body than grown vegetables. As environmental pollution becomes serious, sprout vegetables, which are less polluted by pesticides and fertilizers and are rich in various nutrients, are welcomed as safe food.

These sprout vegetables include broccoli, alfalfa, turnips, red radishes, radishes, cabbages, cabbage, greens, rapeseed, ssamchu, lettuce, bok choy, mustard, cress, beets, kale, celery, parsley, chicory, leek, rice, wheat, barley, There are many varieties, including buckwheat, peanuts, black beans, lentils, corn, sunflowers and perilla.

The present invention provides a rich taste and nutrition by improving the taste and nutrition by properly selecting a rich and effective ingredient of the sprout vegetable group listed above and processing into a sprout powder and then adding it during the production of the cheonggukjang.

According to the present invention, after treating one or two or more kinds of sprout vegetables in a powder selection in consideration of the efficacy of the sprout vegetables and the constitution and taste of customers among the above-mentioned sprout vegetable groups, the taste and nutrition are excellent using them. It is a useful invention that can contribute to national health promotion by manufacturing a completely new Cheonggukjang.

For example, sulfolafen refers to broccoli sprouts containing a large amount of anticancer substances, barley sprouts that are good for boosting immunity due to a large amount of bioactive substances, alfalfa sprouts with the ability to lower cholesterol, various sprouts rich in vitamins, radish sprouts and fish blood Sprout vegetables are processed into powders by taking into account the efficacy of each sprout vegetable and the customer's constitution and taste, such as leek sprouts for liver circulation, kale sprouts for liver, wheat sprouts for blood purification, and barley sprouts for diabetic anemia. And by using this to manufacture the Cheonggukjang can provide a customized Cheonggukjang with a variety of functions.

The present invention is to provide a cheonggukjang with a new taste and nutrition by using a variety of useful ingredients of sprout vegetables to provide a method for producing the cheonggukjang by inoculating the fermented soybean sprouts evenly and then inoculating and fermenting Bacillus subtilis. There is a purpose.

In addition, after the fermented Cheonggukjang dried and powdered, a method of producing a new Cheonggukjang composition by improving the nutritional value and functionality of Cheonggukjang by producing sprout powder Cheonggukjang powder by mixing the sprout vegetable powder in a predetermined ratio It is to provide.

The present invention relates to a production method of Chunggukjang using sprout vegetables,

A) preparing a sprout powder by drying and crushing the selected sprout vegetables, and B) the steaming step of washing the raw soybeans and soaking in water and then increasing the steam, and C) mixing the sprout powder with the cooked soybeans; . D) inoculating Bacillus subtilis into the mixture of cooked soybean and sprout powder and fermenting at 40-45 ° C. for 20-72 hours; and E) further mixing the sprout powder with the fermented soybean. It is to provide a manufacturing method of the cheongukjang using sprout vegetable.

In addition, the fermented soybean obtained in the above step is dried and pulverized to make the Cheonggukjang powder, and the sprout powder is mixed with the chungkukjang powder in a predetermined ratio to produce the chungkukjang powder mixed with sprout powder to improve the nutritional value and functionality of the cheonggukjang To provide a method for preparing the composition.

The present invention will be described in detail step by step as follows.

Step 1: Sprout Powder Manufacturing

Selected sprout vegetables are washed, dried, and crushed with a grinder to be processed into fine powder of 150-200 mesh.

The sprout vegetables are broccoli, alfalfa, turnip, red radish, radish, cabbage, cabbage, green, rapeseed, lettuce, bok choy, mustard, cress, beet, kale, parsley, chicory, leek, rice, wheat, barley, buckwheat, black Choose one or two sprout vegetables from the sprout vegetable group consisting of beans, peanuts, lentils, corn, sunflower, and perilla, and clean and dry the required amount.

The drying method may be any of hot air drying or freeze drying, but preferably, the sprout powder may be prepared by a freeze drying method which can minimize the loss of nutrition.

Stage 2: Soybean Soaking and Increase

Raw soybeans are sorted and washed, soaked in water for 10 to 20 hours, and then steamed for 1 to 2 hours at a temperature of 100 to 130 ℃ to make steamed soybeans.

Step 3: Mixing Step

The cooked soybean is cooled to a temperature of 50 ~ 60 ℃ and this is a step of evenly mixing the sprout powder prepared in step 1.

At this time, the sprout powder to be mixed is mixed 1 to 20 parts by weight based on 100 parts by weight of the raw soybeans.

When the sprout powder is added in an amount less than 1 part by weight, it is difficult to expect the effect to be achieved by the present invention, and when it exceeds 20 parts by weight, it is preferable to add the sprout powder within the above range because it causes a problem in normal fermentation.

Stage 4: Fermentation stage

It is a step of fermenting by inoculating Bacillus subtilis into the mixture of the cooked soybean and sprout powder.

The fermentation is fermented at 20 ~ 72 hours at 40 ~ 45 ℃ temperature to produce a cheongukjang.

When inoculating Bacillus subtilis, inoculate by incorporating rice straw into which the Bacillus subtilis is propagated in a conventional manner, or evenly spread rice straw and inoculate it by placing the mixture on rice straw. Diluted culture solution may be inoculated by spraying the mixture.

Step 5: adding sprout powder

Sprout powder may be further added to the fermented soybean. The sprout powder to be added is added to 1 to 20 parts by weight based on 100 parts by weight of the raw soybeans and mixed evenly.

The reason for the addition of sprout powder to fermented soybean is that adding too much when mixing sprout powder in cooked soybeans will interfere with normal fermented soybean fermentation. It is to add the sprout powder to the soybeans added to the mixture so that more sprout powder can be mixed without fermenting the fermentation of Cheonggukjang to further enhance the nutritional content of the Cheonggukjang.

Step 6: manufacturing sprout sprouts powder

The fermented soybean obtained through the first step to the fourth step is used to prepare the Cheonggukjang powder mixed with the sprout powder.

The step of drying the fermented soybeans and grinding the dried soybeans into a fine powder of 150 ~ 200 mesh and mixed with the sprout powder of 10 to 40 parts by weight relative to 100 parts by weight of the cheongukjang powder This mixed Cheonggukjang powder is prepared.

Hereinafter, the present invention will be described in more detail with reference to the following examples.

Example 1

Broccoli sprouts, alpha leeks, barley sprouts and kale sprouts were prepared in the same proportions, dried and ground to prepare 1.5 kg of mixed shoot sprouts. 10 kg of raw soybeans were washed, soaked in water, and then steamed at a temperature of 120 ° C. for 2 hours to make steamed soybeans. 300 g of sprout powder was evenly mixed with the cooked soybean.

Fermented soybean was prepared by fermenting the mixture in a rice straw container for 48 hours at a temperature of 42 ℃. 400 g of sprout vegetable powder was added to the fermented soybeans and mixed evenly to complete Cheonggukjang using sprout vegetable.

Example 2

Fermented soybeans obtained through each procedure as in Example 1 were dried at a temperature of 50 to 60 ℃. The dried soybean was pulverized into fine powder to make a chungkukjang powder.

Sprout Cheonggukjang powder was prepared by mixing 800 g of sprout vegetable powder with 5 kg of the Cheonggukjang powder evenly.

The present invention provides a chunggukjang rich in various nutritional ingredients such as vitamins, minerals and proteins by making the most of the useful ingredients of sprout vegetables to contribute to the national health promotion and new cheonggukjang greatly improved the nutritional value of Chunggukjang It is a useful invention that can increase the variety and marketability of Cheonggukjang.

Claims (3)

In the manufacturing method of functional Cheonggukjang A) washing the selected sprout vegetables, drying and pulverizing to prepare sprout powder, B) a steaming step of selecting and washing raw soybeans and soaking them in water and then increasing them; C) mixing 1-20 parts by weight of sprout powder with respect to 100 parts by weight of raw soybeans to the cooked soybean, D) inoculating Bacillus subtilis into the mixture of cooked soybean and sprout powder and fermenting at a temperature of 40-45 ° C. for 20-72 hours; E) sprout powder 1-20 with respect to 100 parts by weight of raw soybean. It comprises the step of further mixing parts by weight, The sprout vegetable is broccoli, alfalfa, turnip, red radish, radish, Chinese cabbage, cabbage, colorful, rapeseed, ssam, lettuce, bok choy, mustard, cress, beet, kale, celery, parsley, chicory, leek, rice, wheat, barley, Sprout vegetable production method characterized in that the selection of one or two or more sprout vegetables from the sprout vegetable group consisting of buckwheat, peanut, black beans, lentils, corn, sunflower and perilla. In the manufacturing method of functional cheongukjang powder, A) washing the selected sprout vegetables, drying and pulverizing to prepare sprout powder, B) a steaming step of selecting and washing raw soybeans and soaking them in water and then increasing them; C) mixing 1-20 parts by weight of sprout powder with respect to 100 parts by weight of raw soybeans to the cooked soybean, D) inoculating Bacillus subtilis into the mixture of cooked soybean and sprout powder and fermenting at 40-45 ° C. for 20-72 hours; E) drying the fermented soybeans; F) milling the dried soybeans with a grinder and processing into fine powder; G) comprising the step of mixing in a proportion of 10 to 40 parts by weight of sprout powder with respect to 100 parts by weight of the Chungkukjang powder, The sprout vegetable is broccoli, alfalfa, turnip, red radish, radish, Chinese cabbage, cabbage, colorful, rapeseed, ssam, lettuce, bok choy, mustard, cress, beet, kale, celery, parsley, chicory, leek, rice, wheat, barley, Sprout vegetable powder production method characterized in that the selection of one or two or more of the sprout vegetable group consisting of buckwheat, peanut, black beans, lentils, corn, sunflower and perilla. delete