KR100895717B1 - Cake with Fermented Soybean and Process of The Same - Google Patents

Abstract

200 g of the chungkukjang powder was evenly mixed with 150 to 500 g of egg, 150 to 400 g of sugar, 10 to 50 mL of beverage and 30 to 100 mL of beverage so that many people could enjoy useful nutrients contained in the cheonggukjang And then baked at a temperature in the range of 100 to 200 ° C for 5 to 60 minutes to obtain a cheonggukjang cake.

Chungkukjang, Powder, Cake, Eggs, Bread, Castella, Whipping

Description

[0001] Description [0002] Cake with Fermented Soybean and Process of the Same [

The present invention relates to a cheonggukjang cake and a preparation method thereof. More particularly, the present invention relates to a cheonggukjang cake which can be easily consumed by a child or a foreigner because the Bacillus bacterium is alive and conceals the taste and smell of the cheonggukjang, .

Generally, it is known as a nutritious and digestible food. It is called "hot water" for 10 to 20 hours, then water is poured, boiled, boiled, cooked and boiled, and then put into a bowl with a few strands of rice straw. ℃, then put in a warm place and keep warm at 45 ℃, Bacillus (Bacillus) breed and ferment.

The Bacillus bacteria are known to have a high digestibility due to the presence of enzymes such as proteolytic enzymes and saccharification enzymes. Bacillus bacteria are also found in the air, but they are known to float very well when rice straw is inserted between the beans.

Soybeans are rich in protein and fat, low in carbohydrates, and rich in nutrients such as vitamins and minerals. So soy can be consumed as a substitute for meat, soy milk can be taken as a substitute for milk, and soy has many components beneficial to our body such as dietary fiber, phospholipid, isoflavone, saponin, trypsin inhibitor, It is known as a comprehensive nutritional food that is recommended for food.

In recent years, however, children and adolescents tend to be reluctant to consume soybeans, fermented foods such as soybean cheonggukjang, soybean paste, and so on. This is mainly due to the feeling of rejection of flavor and fragrance of beans and chongkukjang by Westernized eating habits.

In addition, there are many foreigners who have been known to have excellent efficacy of Chungkookjang in foreign countries recently. However, foreigners who are not familiar with the taste and smell of Chungkukjang have difficulties in eating them.

In Korea and other Asian countries, rice cake is eaten. In the West, cake and bread type are eaten. In recent years, consumption of cake and bread types in Korea and the Orient has been greatly increased.

The present invention has been made in view of this point, and it is intended to provide a cheonggukjang cake which can be taken by many people while enjoying useful nutrients contained in the cheonggukjang by making a cake using the cheonggukjang powder, and a manufacturing method thereof have.

The cheonggukjang cake proposed by the present invention is prepared by uniformly mixing the chungkukjang powder, egg, sugar, liquor, beverage and the like, and grinding or baking at a temperature in the range of 100 to 200 ° C for 5 to 60 minutes.

The cheonggukjang cake of the present invention can be used alone or in combination with the above-mentioned chungkukjang powder by selecting one or more kinds of rice flour, wheat flour (powder), green tea flour, vegetable flour, fruit flour and the like.

If desired, the cheonggukjang cake of the present invention may be selected from salt, baking powder, emulsifier, vanillus flavor, vanillus essence, tartaric acid cream, soda, and the like, and one or more other additives may be added singly or in combination.

The cheonggukjang cake of the present invention may be selected from vegetable oils such as olive oil, grape seed oil, sunflower oil, soybean oil, corn oil and the like, singly or in combination, if necessary.

The chungkukjang powder is prepared by immersing the soybeans in water, washing the soybeans, washing the soybeans, boiling the beans, boiling the beans on the boiled beans, and fermenting the fermented soybeans.

As the soybeans used herein, soybean meal, black soybean, etc. can be used. Only soybean meal can be used alone, and 60 to 90% by weight of soybean can be mixed with 10 to 40% by weight of black soybean.

The fermentation process is performed by maintaining the emulsion chamber at about 35 to 50 캜 for about 2 to 4 days.

It is preferable that the fermented soybeans are subjected to a drying process at a temperature of about 50 캜 or less because the activated state of cultured Bacillus bacteria is maintained.

The chitinookjang powder as described above is preferably stored and packaged so that the number of viable cells is maintained at 800 million / g or more because the action of Bacillus bacteria in Bacillus is sufficient.

The preparation of the chrysanthemum powder may be carried out by various methods well known in the art.

In the above, the chrysanthemum powder is preferably pulverized to a size corresponding to the particle size of the pulverulent powder (wheat flour).

In the above, it is possible to use at least one selected from sake (sake), rum, vodka, whiskey, shochu, etc., singly or in combination.

As the sugar in the above, at least one selected from sugar, glucose, oligosaccharide, fructose and the like may be selected and used singly or in combination.

As the drink, one or more of water, milk, fruit juice, etc. may be selected and used singly or in combination.

In the above, 200 g of the chungkukjang powder is used in a ratio of 150 to 500 g of egg, 150 to 400 g of sugar, 10 to 50 mL of sake, and 30 to 100 mL of beverage.

When rice flour, flour (powder), green tea powder, vegetable powder, fruit powder, etc. are mixed in the above-mentioned Chungkukjang powder, the rice flour or wheat flour is mixed at a ratio of 20 to 200 g to 100 g of the chungkukjang powder, , Vegetable powder, and fruit powder are mixed in a ratio of 1 to 50 g per 100 g of the chungkukjang powder.

When the chungkukjang cake of the present invention is prepared by mixing rice flour, wheat flour (powder), green tea powder, vegetable powder, fruit powder, etc. into the chungkukjang powder, the total weight combined with the chungkukjang powder is measured to be 200 g, It is used by setting the addition ratio of egg, sugar, alcohol, beverage, etc.

The other additives are used in a ratio of 0.5 to 40 g per 200 g of the chungkukjang powder.

The vegetable oil is used in a ratio of 20 to 120 ml per 200 g of the chungkukjang powder.

The method of manufacturing a cheonggukjang cake according to the present invention is a method for preparing a cheonggukjang cake, which comprises adding sugar and the like to an egg yolk and white egg whip, whipping the mixture into a whipped meringue, mixing the beverage with alcohol, Heating for about 60 minutes, and taking out and cooling.

In the above, the egg can be whipped separately from the whites and the yolk, and the whites and yolks can be whipped together.

It is preferable that the whipping is carried out sufficiently until the bubbles of the tip are slightly bent without flowing when the bubbles are introduced into the bubbler.

In addition, in the above, it is also possible to remove only the yolk by removing the yolk, and then whip the egg white.

For example, put some sugar in the egg whites, and whip enough, add sugar and salt to the yolk, mix it to cream color, add whiter meringue whipped to the yolk mixture, and use a spatula to prevent the foam from turning off Used in combination.

It is important to mix lightly so that the bubbles are not turned off by using a spatula when mixing the beverage, alcohol and the like with the chungkukjang powder in the above-mentioned whipped meringue.

When mixing the above-mentioned whipped meringue with chungkukjang powder or the like, the mixture of raisins, pumpkin seeds, sunflower seeds, jujube pieces, roasted sesame seeds, sesame seeds, roasted soybeans, sesame seeds, Peanut, walnut, almond, hazelnut, etc., and may be added alone or in admixture at a ratio of 20 to 150 g per 200 g of the chungkukjang powder.

It is also possible to mix the whipped meringue with chungkukjang powder to complete the dough, and then put some raisins on top of the dough.

The dough mixed as described above is baked using an oven or steamed using a steamer.

The baking temperature (100 to 200 ° C) and the time (5 to 60 minutes) of the oven are appropriately selected so that they are not burned or too little. For example, it is preferable that the time is long when the temperature is low and the time is short when the temperature is high.

In case of steaming in a steamer, it is preferable to heat the steamer so that the steamer is in a steaming state.

Next, a preferred embodiment of the cheonggukjang cake according to the present invention and a method for producing the same will be described. However, it should be understood that the present invention is not limited thereto, and various modifications may be made.

[Example 1]

100 g of sugar was added to 180 g of egg whites and the mixture was sufficiently whipped. To 210g egg yolk, 140g of sugar and 2g of salt were added and mixed with cream color. Add 70% of the white meringue whipped to the yolk mixture, lightly mix with a spatula so that the foam does not go out, and then add 200 g of chungkukjang powder. 40 ml of milk, 20 ml of syrup, 10 g of starch syrup was added to the dough, kneaded lightly with a spatula, and then the remaining 30% of the white meringue was added and lightly kneaded. The finished dough was placed in a steamed steamer which had been sufficiently steamed, steamed for 10 minutes, taken out and cooled to prepare Example 1 of a cheonggukjang cake according to the present invention.

[Example 2]

300g of egg white, 240g of sugar and 2g of salt were added, and the mixture was sufficiently whipped. 200 g of chongkukjang powder was added to 70% of the whipped meringue. 40 ml of milk, 20 ml of regular milk and 10 g of oligosaccharide were added to the batter, kneaded lightly with a spatula, and then the remaining 30% of the white meringue was added and kneaded lightly. The finished dough was placed in a steaming bowl filled with steaming steam, steamed for 10 minutes, taken out and cooled to prepare Example 2 of a cheonggukjang cake according to the present invention.

[Example 3]

100 g of sugar was added to 180 g of egg whites and the mixture was sufficiently whipped. To 210g egg yolk, 140g of sugar and 2g of salt were added and mixed with cream color. Add 70% of whitener meringue to the yolk mixture and lightly mix with a spatula so that the foam does not go out. Then, 150 g of chungkukjang powder and 50 g of rice flour were added and mixed. Add 40 ml apple juice, 20 ml water, 20 ml of regular juice, 10 g oligosaccharide, lightly kneaded with a spatula, put the remaining 30% of the white meringue in the dough, lightly knead, and put several 20 g raisins. The finished dough was placed in an oven and heated at 180 캜 for 30 minutes. Then, the dough was taken out and cooled to prepare Example 3 of a cheonggukjang cake according to the present invention.

[Example 4]

100 g of sugar was added to 120 g of egg whites and the mixture was sufficiently whipped. To 210g egg yolk, 140g of sugar and 2g of salt were added and mixed with cream color. Add 70% of the white meringue whipped to the yolk mixture and lightly mix with a spatula so that the foam does not go out. Then, 150 g of chungkukjang powder and 50 g of wheat flour (strong powder) were added and mixed. 40 ml of apple juice, 20 ml of water, 20 ml of purified water, 10 g of oligosaccharide, and 80 ml of olive oil were added to the dough, kneaded lightly with a spatula, and the remaining 30% of the white meringue was added and kneaded lightly. The finished dough was placed in an oven and heated at 180 ° C for 30 minutes. Then, the dough was taken out and cooled to prepare Example 4 of a cheonggukjang cake according to the present invention.

Each of 30 children of 10 teenagers who did not like Chungkukjang and 30 children of 20 teenagers who did not like Chungkookjang were tried to sample 50 g of each of the obtained Examples 1 to 4 and asked to what extent they could know that Chungkukjang was added, Are summarized in Table 1 below.

division Example 1 Example 2 Example 3 Example 3   Teenager (person) I can tell that I can not eat 2 2 3 One I know, but I can eat 15 14 14 15 I did not know exactly and was good to eat 11 13 11 12 I did not know it at all. 2 One 2 2 Sum 30 30 30 30   Twenties (persons) I can tell that I can not eat One 2 2 2 I know, but I can eat 14 15 15 16 I did not know exactly and was good to eat 13 12 11 11 I did not know it at all. 2 One 2 One Sum 30 30 30 30

As can be seen from the above Table 1, except for some sensitive people, it did not feel a great burden to eat, and more than half said that it is good for eating. It was confirmed that sweetness by sugar and flavor such as castella and sponge cake hides the characteristic flavor of Cheonggukjang to some extent.

Although the preferred embodiments of the present invention have been described above, the present invention is not limited thereto, but may be modified in various ways within the scope of the claims, the detailed description of the invention and the accompanying drawings And is also within the scope of the present invention.

According to the present invention, there is provided a cheonggukjang cake and a process for producing the same, which contain proteins, fats, lipids, carbohydrates, calcium, phosphorus, iron and vitamins to improve the detoxifying function of the liver and dissolve blood clots, It is possible to easily ingest the Cheonggukjang, such as children and adolescents, such as custella and sponge cake, by preventing the stroke and improving the immunity by eliminating carcinogenic substances in the intestines and by promoting the digestive activity by generating organic acids.

According to the present invention, since the Bacillus bacteria of the genus Bacillus are sufficiently survived, they are produced by heating to 200 ° C or lower. Therefore, by the enzyme activity of these microorganisms, amylase, protease, lipase and thrombolytic enzyme Enzymes are produced and these enzymes are decomposed to generate peptides, amino acids, oligosaccharides, fatty acids, active isoflavones, polyglutamates and the like, as well as physiologically active substances such as phytosterol, lecithin and saponin. It is possible to provide.

In addition, according to the present invention, it is possible to provide a new nourishing dish using traditional Korean food without any sense of rejection to children and adolescents who are tired of western style cakes, castella, bread, cookies, biscuits, It becomes possible to widely inform and distribute the excellence of our traditional foods to foreigners.

Claims (13)

200 g of the chungkukjang powder was uniformly mixed at a ratio of 150-500 g of egg, 150-400 g of sugar, 10-50 mL of sake, 30-100 mL of beverage, and the mixture was stirred at a temperature ranging from 100 to 200 ° C for 5 to 60 minutes, cake. The method according to claim 1, The 200g of the chungkukjang powder is mixed with at least one selected from rice flour, wheat flour (powder), green tea powder, vegetable powder, and fruit powder, When the rice flour is selected, the rice flour is mixed at a ratio of 20 to 200 g with respect to 100 g of the chungkukjang powder, When the wheat flour is selected, the mixture is mixed at a ratio of 20 to 200 g with respect to 100 g of the cheongkookjang powder, When the green tea powder is selected, the green tea powder is mixed at a ratio of 1 to 50 g with respect to 100 g of the chrysanthemum powder, When the vegetable powder is selected, the vegetable powder is mixed at a ratio of 1 to 50 g with respect to 100 g of the choline fatty acid powder, When selecting the above-mentioned fruit flour, the cheonggukjang cake is mixed at a ratio of 1 to 50 g per 100 g of the chungkukjang powder. delete The method according to claim 1, At least one selected from the group consisting of salt, baking powder, emulsifier, vanillin or vanillus essence, tartaric acid cream, and soda may be used singly or in combination as a mixture thereof at a ratio of 0.5 to 40 g per 200 g of the above-mentioned chungkukjang powder Cheonggukjang cake. The method according to claim 1, Olive oil, grape seed oil, sunflower oil, soybean oil, and corn oil, and adding them at a ratio of 20 to 120 ml per 200 g of the chungkukjang powder. The method according to claim 1, The beverage may be selected from the group consisting of water, milk and fruit juice, and used singly or in combination. The mixture of chungkukjang powder, beverages and alcohol is mixed with the whipped egg yolk and whites, and the whipped meringue is heated to a temperature ranging from 100 to 200 ° C. for about 5 to 60 minutes, / RTI > The method of manufacturing a cheonggukjang cake using 200g of the chungkukjang powder at a ratio of 150-500g of egg, 150-400g of sugar, 10-50ml of alcohol and 30-100ml of beverage. The method of claim 7, When mixing the churnukang powder into the above-mentioned whipped meringue, at least one of raisin, pumpkin seed, sunflower seed, chopped dates, roasted sesame, roasted beans, sesame, cinnamon, pine nut, roasted peanut, walnut, almond, hazelnut Is added to the mixture at a ratio of 20 to 150 g per 200 g of the chungkukjang powder. The method of claim 7, One or more selected from among rice flour, wheat flour (powder), green tea powder, vegetable powder, and fruit powder are selectively mixed into 200 g of the chungkukjang powder to be mixed into the whipped meringue, When the rice flour is selected, the rice flour is mixed at a ratio of 20 to 200 g with respect to 100 g of the chungkukjang powder, When the wheat flour is selected, the mixture is mixed at a ratio of 20 to 200 g with respect to 100 g of the cheongkookjang powder, When the green tea powder is selected, the green tea powder is mixed at a ratio of 1 to 50 g with respect to 100 g of the chrysanthemum powder, When the vegetable powder is selected, the vegetable powder is mixed at a ratio of 1 to 50 g with respect to 100 g of the choline fatty acid powder, Wherein the fruit powder is mixed at a ratio of 1 to 50 g per 100 g of the chungkukjang powder. delete The method of claim 7, Wherein at least one selected from the group consisting of salt, baking powder, emulsifier, vanillus essence, vanillus essence, tartaric acid cream, and soda is mixed with the above-mentioned chungkukjang powder, And the mixture is mixed. The method of claim 7, Olive oil, grape seed oil, sunflower oil, soybean oil, and corn oil, alone or in admixture, in a proportion of 20 to 120 ml per 200 g of the above-mentioned chungkookjang powder, and adding the mixture to the whipped meringue. The method of claim 7, Wherein the beverage is at least one selected from the group consisting of water, milk and fruit juice.