KR100915456B1 - A method for preparing a fermented soybean containing sweet pumpkin - Google Patents
A method for preparing a fermented soybean containing sweet pumpkinInfo
- Publication number
- KR100915456B1 KR100915456B1 KR1020080032244A KR20080032244A KR100915456B1 KR 100915456 B1 KR100915456 B1 KR 100915456B1 KR 1020080032244 A KR1020080032244 A KR 1020080032244A KR 20080032244 A KR20080032244 A KR 20080032244A KR 100915456 B1 KR100915456 B1 KR 100915456B1
- Authority
- KR
- South Korea
- Prior art keywords
- cheonggukjang
- sweet pumpkin
- sweet
- pumpkin
- mixing
- Prior art date
Links
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 95
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 93
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 93
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 93
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 79
- 238000000034 method Methods 0.000 title claims abstract description 13
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- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims description 15
- 230000005070 ripening Effects 0.000 claims description 13
- 244000017020 Ipomoea batatas Species 0.000 claims description 2
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- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 230000032683 aging Effects 0.000 abstract description 4
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- 241000894006 Bacteria Species 0.000 description 12
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- 238000002360 preparation method Methods 0.000 description 4
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 description 2
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- 206010020772 Hypertension Diseases 0.000 description 2
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- 238000002791 soaking Methods 0.000 description 2
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- 241000332371 Abutilon x hybridum Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 208000035943 Aphagia Diseases 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
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- 229930003268 Vitamin C Natural products 0.000 description 1
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- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
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- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 108010083364 chungkookjang Proteins 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000011363 dried mixture Substances 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011810 insulating material Substances 0.000 description 1
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- 239000007788 liquid Substances 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 235000020824 obesity Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
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- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
- 235000020138 yakult Nutrition 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
본 발명은 단호박 청국장의 제조 방법에 관한 것이다. 구체적으로, 본 발명은 단호박을 당장법(糖藏法)에 의해 숙성시켜 제조된 단호박 숙성물과 청국장을 혼합하는 단계를 포함하는 단호박 청국장의 제조 방법에 관한 것이다.The present invention relates to a method for producing sweet pumpkin cheonggukjang. Specifically, the present invention relates to a method of producing a sweet pumpkin Cheonggukjang comprising the step of mixing the sweet pumpkin ripened product and the Chunggukjang prepared by aging the sweet pumpkin by the immediate method (糖 藏 法).
청국장은 볏짚에 서식하는 고초균(枯草菌)이라 불리는 바실러스 서브틸리스를 이용하여 콩을 발효시켜 제조되는 우리나라의 대표적인 발효 식품이다.Cheonggukjang is a representative fermented food produced in Korea by fermenting soybeans using Bacillus subtilis called Bacillus subtilis.
청국장의 대표적인 효과로서, 청국장은 우리 몸의 소화 활동이 활발하도록 도와 주고, 청국장이 지니는 섬유로 인해 정장 작용을 갖는다. 야쿠르트 등의 유산균 음료도 정장 작용을 갖는 것으로 알려져 있다. 그러나, 청국장이 갖는 균수와 야쿠르트 등의 젖산균 음료가 갖는 균수를 비교해보면, 1g의 청국장에는 10 억개 이상의 균이 있는 반면, 유산균 음료 1g 중에는 100 만개의 균이 있다. 또한, 유산균과 청국장 균의 장내 생존율을 비교하여 보면, 유산균은 장내 생존률이 30% 미만인데 비하여, 청국장의 장내 생존률은 최대 70% 정도에 이른다. 따라서, 청국장은 많은 균수를 지니고 있고, 또한 장내 생존률도 높아서 유산균에 비해 그 효과가 크다고 할 수 있다. 청국장의 또 다른 효과로서, 청국장은 비타민 E를 함유하고 있어 노화 및 주름살 방지 효과가 있고, 그 이외에도 비만, 고혈압, 당뇨, 항암, 뇌졸중, 골다공증 예방에도 매우 효과적이다. 그러나, 이러한 유효한 효과를 갖는 청국장은 특유의 냄새로 인하여 쉽게 섭취할 수 없는 단점이 있다. 그래서, 일반적으로는 찌개를 끓여 먹거나, 또는 우유, 요쿠르트 등에 타서 먹기도 한다. 이러한 방법으로 청국장을 섭취할 경우, 번거롭고 불편하다는 문제점이 있다. 특히 청국장은 장기간 동안 지속적으로 복용해야 그 효과를 볼 수 있지만, 이러한 번거롭고 불편한 점은 소비자들로 하여금 청국장을 지속적으로 먹을 수 없도록 만든다.As a representative effect of Cheonggukjang, Cheonggukjang helps the body's digestive activity to be active and has a formal action due to the fibers of Cheonggukjang. Lactic acid bacteria beverages such as yakult are also known to have a formal action. However, when comparing the number of bacteria contained in lactic acid bacteria beverages such as yogurt and the number of bacteria in Cheonggukjang, there are more than 1 billion bacteria in 1g of Cheonggukjang, while there are 1 million bacteria in 1g of lactic acid bacteria drink. In addition, when comparing the intestinal viability of lactic acid bacteria and Cheonggukjang bacteria, lactic acid bacteria have an intestinal survival rate of less than 30%, while the intestinal survival rate of Cheonggukjang reaches up to 70%. Therefore, Cheonggukjang has a large number of bacteria, and also has a high intestinal survival rate, which can be said to have a greater effect than lactic acid bacteria. As another effect of Cheonggukjang, Cheonggukjang contains vitamin E, which prevents aging and wrinkles, and is also very effective in preventing obesity, hypertension, diabetes, anti-cancer, stroke, and osteoporosis. However, Cheonggukjang has such an effective effect that it cannot be easily consumed due to its peculiar smell. So, in general, stew is eaten boiled or eaten with milk, yogurt or the like. Cheonggukjang in this way, there is a problem that is cumbersome and inconvenient. In particular, Cheonggukjang should be taken continuously for a long time to see the effect, but this cumbersome and uncomfortable point makes consumers unable to eat Cheonggukjang continuously.
이에 냄새 또는 맛으로 인한 거부감 없이 청국장을 먹을 수 있도록 하기 위한 종래 기술이 많이 있다. 예를 들면, 호박을 가열하여 증자하고, 증자된 증자 호박을 분쇄하고 으깨어 호박에 포함된 영양 물질을 추출시킨 다음, 고형분을 분리하여 호박 엑기스를 추출하고, 제조된 호박 엑기스 30%, 고추장 65%, 생마늘 2%, 생파 2% 및 식초 1%를 혼합하여 청국장용 소스를 제조하고, 제조한 청국장용 소스에 청국장을 혼합함으로써, 생 청국장을 제조하는 방법을 개시하고 있다(대한민국 공개특허 제2004-80636호). 또한, 쌀가루, 감자, 땅콩, 된장, 호박, 도라지, 더덕 및 설탕을 혼합하여 분쇄하고, 분쇄한 혼합물에 물엿 및 쑥 추출물을 첨가하고, 청국장 가루를 혼합한 다음, 가열 단계를 포함하는 통상의 잼을 제조하는 단계를 수행하여 청국장 잼을 제조하는 방법을 개시하고 있다(대한민국 공개특허 제2005-7703호). 그러나, 상기 방법에서 호박은 가열 단계를 반드시 거치게 되므로 호박에 들어 있는 영양소가 쉽게 파괴될 수 있고, 호박의 본연의 맛을 유지할 수 없다.There are a lot of prior art to allow to eat Cheonggukjang without rejection due to smell or taste. For example, the pumpkin is heated to cook, the cooked cooked pumpkin is crushed and crushed to extract the nutrients contained in the pumpkin, and the solids are separated to extract the pumpkin extract, the prepared pumpkin extract 30%, kochujang 65% , By mixing 2% raw garlic, 2% fresh onion and 1% vinegar to prepare a sauce for Cheonggukjang, and mixing the Cheonggukjang with the prepared Cheonggukjang sauce, it is disclosed a method for producing a raw Cheonggukjang (Korean Patent Publication No. 2004- 80636). In addition, rice flour, potatoes, peanuts, miso, pumpkin, bellflower, deodeok and sugar are mixed and pulverized, the starch syrup and mugwort extract are added to the pulverized mixture, and the mixture of Cheonggukjang powder, followed by a heating step It discloses a method for producing the Cheonggukjang jam by performing the step of preparing (Korean Patent Publication No. 2005-7703). However, in the above method, since the pumpkin must undergo the heating step, the nutrients contained in the pumpkin can be easily destroyed, and the pumpkin cannot maintain its original taste.
한편, 단호박은 맛과 영양이 뛰어난 고급 채소로서 탄수화물, 섬유소, 당분, 비타민 B1, B2, A, 및 비타민 C와 같은 각종 비타민이 있고, 베타카로틴, 카로티노이드, 아미노산, 펙틴 및 미네랄이 많이 들어 있어 남녀 노소를 불문하고 좋은 영양식이고 다이어트와 회복기의 환자들에게 좋은 채소이다. 특히 단호박에는 카로티노이드가 특히 많이 들어 있어 흡연으로 인한 폐암 발생률을 반으로 줄일 수 있다. 단호박에 들어 있는 섬유질과 칼륨은 고혈압과 당뇨에 효험이 있고, 비타민 A, B, 및 C는 중풍을 예방하는데 효과가 있다.On the other hand, sweet pumpkin is a high-quality vegetable with excellent taste and nutrition, and contains various vitamins such as carbohydrates, fiber, sugar, vitamins B1, B2, A, and vitamin C. It contains a lot of beta carotene, carotenoids, amino acids, pectins, and minerals. Good nutrition for both young and old, and a good vegetable for patients in the diet and recovery. Sweet pumpkin, in particular, contains a lot of carotenoids, which can reduce the incidence of lung cancer caused by smoking in half. Fiber and potassium in sweet pumpkin is effective in hypertension and diabetes, and vitamins A, B, and C are effective in preventing stroke.
이에 본 발명자는 청국장의 섭취를 용이하게 하기 위하여, 호박이 아닌 단호박을 사용하되 단호박을 별도로 익히지 않고 설탕을 사용하여 단호박 숙성물을 제조한 후, 제조한 단호박 숙성물과 청국장을 혼합하여 단호박 청국장을 제조하는 방법을 고안해 냄으로써, 단호박의 영양소를 파괴시키지 않으면서 청국장이 갖는 특이한 냄새와 맛을 제거하여, 단호박과 청국장을 함께 섭취할 수 있도록 함으로써, 본 발명을 완성하게 되었다.In order to facilitate the intake of Cheonggukjang, the present invention uses sweet pumpkin instead of pumpkin, but prepares sweet pumpkin ripened products using sugar without ripening sweet pumpkin, and then mixes the prepared sweet pumpkin ripened product and Cheonggukjang to make sweet pumpkin cheonggukjang. By devising a manufacturing method, the present invention was completed by removing the peculiar smell and taste of Cheonggukjang without destroying the nutrients of sweet pumpkin, and allowing sweet pumpkin and Cheonggukjang to be consumed together.
본 발명의 목적은 단호박과 청국장을 함께 먹을 수 있는 단호박 청국장의 제조 방법을 제공하는 것이다.It is an object of the present invention to provide a method for producing sweet pumpkin Cheonggukjang that can be eaten together with sweet pumpkin and Cheonggukjang.
상기 목적을 달성하기 위하여, 본 발명은 단호박을 당장법에 의해 숙성시켜 제조된 단호박 숙성물과 청국장을 적정 비율로 혼합하여 단호박 청국장을 제조하는 방법을 제공한다.In order to achieve the above object, the present invention provides a method for producing sweet pumpkin Cheonggukjang by mixing sweet pumpkin ripened product and Chunggukjang prepared by ripening sweet pumpkin by the immediate method.
이하, 본 발명의 단호박 청국장의 제조 방법을 상세하게 설명한다.Hereinafter, the manufacturing method of the sweet pumpkin cheongukjang of this invention is demonstrated in detail.
본 발명의 단호박 청국장의 제조 방법은The manufacturing method of sweet pumpkin cheonggukjang of the present invention
(i) 단호박과 설탕을 혼합하고 숙성시켜 단호박 숙성물을 제조하는 단계;(i) mixing sweet potato and sugar and ripening to prepare a sweet pumpkin ripening product;
(ii) 청국장을 제조하는 단계;및(ii) preparing the cheonggukjang; and
(iii) 상기 단호박 숙성물과 청국장을 혼합하고 건조시켜 단호박 청국장을 제조하는 단계를 포함한다.(iii) mixing and drying the sweet pumpkin ripened product and Cheonggukjang to prepare sweet pumpkin Cheonggukjang.
본 발명의 단호박 숙성물을 제조하는 단계는 단호박과 설탕을 혼합하고 숙성시키는 단계를 포함한다. 구체적으로, 단호박과 설탕을 4-8:2-6 중량비로 혼합하고 15-25℃에서 3-6 개월 동안 숙성시킨다.Preparing the sweet pumpkin ripening of the present invention includes the step of mixing and ripening sweet pumpkin and sugar. Specifically, sweet pumpkin and sugar are mixed at a weight ratio of 4-8: 2-6 and aged at 15-25 ° C. for 3-6 months.
본 발명에서는 단호박 숙성물 제조시 단호박을 별도로 익히는 과정 없이 생것을 그대로 이용하였다. 따라서, 단호박에 들어있는 영양소의 파괴를 최소화하고 단호박이 갖고 있는 본연의 맛을 유지할 수 있도록 하였다.In the present invention, the raw pumpkin was used as it is, without the process of separately cooking sweet pumpkin when preparing the ripened pumpkin. Therefore, it is possible to minimize the destruction of nutrients contained in sweet pumpkin and to maintain the natural taste of sweet pumpkin.
본 발명에서는 단호박 숙성물 제조시 소금을 사용하지 않고 설탕을 사용하였다. 소금을 사용한 경우와는 달리 설탕을 사용할 경우에는, 설탕의 농도가 높더라도 그대로 식용할 수 있는 이점이 있고, 단호박의 산화를 방지하여 보관성을 높이는 작용도 있기 때문이다.In the present invention, sugar was used instead of salt when preparing sweet pumpkin ripened products. Unlike the case of using the salt, when using the sugar, even if the concentration of sugar has the advantage that can be edible as it is, because it also prevents the oxidation of sweet pumpkin to increase the shelf life.
단호박과 혼합된 설탕은 단호박으로부터 수분을 완전히 제거하기 때문에 미생물이 번식할 수 없게 한다. 따라서, 제조된 단호박 숙성물을 멸균과 같은 별도의 과정을 거치지 않고 청국장과 바로 혼합하여 단호박 청국장을 제조할 수 있다. 또한, 제조된 단호박 청국장에서 단호박을 장기간 동안 보존 가능하게 하여 단호박을 청국장과 함께 장기간 동안 먹을 수 있도록 하였다. 이때 설탕의 양은 단호박에 함유되어 있는 수분에 대해 포화량 이상 필요하다. 본 발명에서는 단호박과 설탕을 4-8:2-6 중량비로 혼합하고, 바람직하게는 6:4의 중량비로 혼합한다.Sugar mixed with sweet squash completely removes moisture from sweet squash, making it impossible for microbes to reproduce. Therefore, the prepared sweet pumpkin ripened product can be directly mixed with the Cheonggukjang without undergoing a separate process such as sterilization to produce a sweet pumpkin Cheonggukjang. In addition, in the prepared sweet pumpkin cheonggukjang sweet pumpkin can be stored for a long time so that the sweet pumpkin can be eaten with the cheongukjang for a long time. At this time, the amount of sugar is more than the saturation amount with respect to the moisture contained in the sweet pumpkin. In the present invention, sweet pumpkin and sugar are mixed at a weight ratio of 4-8: 2-6, preferably at a weight ratio of 6: 4.
단호박과 설탕을 혼합한 후 숙성시키는 기간을 단축시키기 위해서는 단호박을 세절한 다음, 설탕과 혼합하는 것이 바람직하다.In order to shorten the ripening period after mixing sweet pumpkin and sugar, it is preferable to chop the sweet pumpkin and then mix with sugar.
본 발명의 청국장을 제조하는 단계는 통상적인 방법에 의해 청국장을 제조하는 단계를 포함한다. 구체적으로, 콩에서 이물질을 제거하고 세척한 다음 물에 5-8시간 침지시켜 불린 후, 불린 콩과 물을 혼합하여 3-5시간 동안 익히고, 볏짚과 보온재를 사용하여 적정 시간 동안 발효시켜 청국장을 제조하게 된다. 추가적으로는, 청국장 제조시에 사용되는 바실러스 서브틸러스 균을 더 첨가하여 청국장을 제조할 수 있다. 콩을 물에 불리는 시간, 불린 콩과 물을 익히는 시간 및 발효 시간은 콩의 함량 및 주변 온도에 따라 변경가능하다.The preparation of the cheonggukjang of the present invention includes the preparation of the cheonggukjang by a conventional method. Specifically, after removing the foreign body from the soybeans, washed and soaked in water for 5-8 hours, soaked, and then soaked soybeans and water is mixed for 3-5 hours, fermented for a suitable time using rice straw and insulation materials To manufacture. In addition, it is possible to prepare the Cheonggukjang by further adding Bacillus subtilis bacteria used in the production of Cheonggukjang. The time for soaking the soybeans, the soaking soybeans and water, and the fermentation time can be changed depending on the content of the soybean and the ambient temperature.
본 발명의 단호박 숙성물과 청국장을 혼합하고 건조시키는 단계는 단호박 숙성물과 청국장을 1-4:6-9 중량비로 혼합하고, 건조시키는 단계를 포함한다.The step of mixing and drying the sweet pumpkin ripened product of the present invention and the Cheonggukjang comprises the step of mixing the sweet pumpkin ripened and Chunggukjang in a weight ratio of 1-4: 6-9, and drying.
단호박 숙성물은 청국장의 특유한 냄새와 맛을 느끼지 못할 정도로 첨가되어야 한다. 단호박 숙성물과 청국장을 1-4:6-9 중량비로 혼합하는 것이 바람직하고, 보다 바람직하게는 단호박 숙성물과 청국장을 2:8 중량비로 혼합한다.Sweet pumpkin ripened products should be added to the extent that you do not feel the unique smell and taste of Cheonggukjang. It is preferable to mix sweet pumpkin ripened substance and a Chunggukjang with a weight ratio of 1-4: 6-9, More preferably, it mixes sweet pumpkin ripened substance and Chunggukjang with a 2: 8 weight ratio.
단호박 숙성물과 청국장을 혼합한 후, 건조시킬 때에는 자연 건조 방법, 냉동 동결 건조 방법 등이 사용될 수 있다. 건조된 혼합물은 1회용 용기에 넣어 포장하거나, 과립, 환, 액 또는 가루 상태로 제품화한다.After mixing the sweet pumpkin ripened product and Cheonggukjang, natural drying method, freeze freeze drying method and the like may be used. The dried mixture is packaged in disposable containers or formulated into granules, pills, liquids or flour.
본 발명은 단호박 숙성물 제조시 단호박을 익히지 않음으로써, 단호박에 들어있는 영양소의 파괴를 최소화하였고, 단호박이 갖는 본연의 맛을 유지할 수 있도록 하였다.In the present invention, the ripe pumpkin is not cooked to prepare sweet pumpkin, thereby minimizing the destruction of nutrients contained in the sweet pumpkin, to maintain the natural taste of sweet pumpkin.
또한, 본 발명은 단호박 숙성물 제조시 설탕을 사용함으로써, 단호박 청국장 제조시에 단호박 숙성물을 그대로 사용할 수 있도록 하였으며, 최종으로 제조된 단호박 청국장을 장기간 동안 보관할 수 있도록 하였다.In addition, the present invention by using the sugar in the production of sweet pumpkin ripening, it was possible to use the sweet pumpkin ripening as it is in the production of sweet pumpkin cheonggukjang, it was possible to store the finally prepared sweet pumpkin cheonggukjang for a long time.
또한, 본 발명은 단호박 숙성물과 청국장의 혼합을 통하여, 단호박 숙성물의 단맛과 냄새로 인하여 청국장의 불쾌한 냄새와 맛을 느끼지 못하도록 함으로써, 단호박과 청국장을 동시에 지속적으로 섭취할 수 있도록 하였다.In addition, the present invention through the mixing of the sweet pumpkin ripening and Cheonggukjang, so as not to feel the unpleasant smell and taste of Cheonggukjang due to the sweet taste and smell of the sweet pumpkin ripening, it was possible to continuously consume the sweet pumpkin and Cheonggukjang at the same time.
이하, 본 발명을 하기 실시예에 의해 보다 상세히 설명한다. 그러나, 본 발명이 하기 실시예에 의해 제한되는 것은 아니다.Hereinafter, the present invention will be described in more detail by the following examples. However, the present invention is not limited by the following examples.
실시예Example : : 단호박Sweet pumpkin 청국장의 제조 Manufacture of Cheonggukjang
(1) 단호박 숙성물의 제조(1) Preparation of sweet pumpkin ripened product
단호박 6kg을 세척하여 이물질을 제거하고 0.5-1 cm로 세절한 다음, 설탕 4kg과 혼합하고 15-25℃에서 3-6개월 동안 숙성시켜 단호박 숙성물 2kg을 제조하였다.6 kg of sweet pumpkin was washed to remove foreign substances, cut into 0.5-1 cm, and then mixed with 4 kg of sugar and aged at 15-25 ° C. for 3-6 months to prepare 2 kg of sweet pumpkin ripened product.
(2) 청국장의 제조(2) Manufacture of Cheonggukjang
콩 8kg을 세척하여 이물질을 제거하고 물 40L에서 5-8시간 동안 침지시켜 콩을 불렸다. 불린 콩과 물 20L를 솥에 넣고 3-5시간 동안 끓여 콩을 완전히 익혔다. 먼지와 전잎을 제거한 볏짚 500g을 이등분하여 준비하고, 바구니에 볏짚 200g을 깔고 익힌 콩 중 절반을 넣고, 다시 볏짚 200g을 넣고 그 위에 나머지 익힌 콩을 넣고, 다시 그 위에 볏짚 100g으로 덮은 다음, 비닐로 덮고, 보온 재료로 다시 덮어 25-30℃의 방에서 2-3일 동안 두어, 청국장 8kg을 제조하였다.8 kg of soybeans were washed to remove foreign substances and soaked in 40 L of water for 5-8 hours. Soak soybeans and 20 liters of water in a pot and boil for 3-5 hours to fully cook the beans. Prepare 500 grams of straw without dust and leaves, divide into 200 grams of straw, add half of the cooked beans, add 200 grams of straw, put the rest of the cooked beans on top of it, cover it with 100 grams of straw, and then with vinyl Covered, and again covered with a heat insulating material and placed in a room of 25-30 ℃ for 2-3 days, to prepare 8kg of Chungkookjang.
(3) 단호박 청국장의 제조(3) Preparation of sweet pumpkin Cheonggukjang
상기에서 제조한 단호박 숙성물 2kg과 상기에서 제조한 청국장 8kg을 혼합한 다음, 냉동 건조기에서 건조시켰고, 분말화하여 단호박 청국장을 제조하였다.2 kg of sweet pumpkin ripened product prepared above and 8 kg of cheonggukjang prepared above were mixed, dried in a freeze dryer, and powdered to prepare sweet pumpkin cheonggukjang.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101562653B1 (en) | 2012-12-28 | 2015-10-23 | 함양군 | Bacillus subtilis CS135 strain and preparation method of Chounggukjang containing Momordica charantia using the same |
| KR20190088939A (en) | 2019-07-18 | 2019-07-29 | 강성환 | Manufacturing method of cheonggukjang reducing stench and improved flavour |
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| KR20060098497A (en) * | 2005-03-03 | 2006-09-19 | 김광선 | Manufacturing process of bean-paste soup prepared with ground fermented soybeans |
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| KR20060098497A (en) * | 2005-03-03 | 2006-09-19 | 김광선 | Manufacturing process of bean-paste soup prepared with ground fermented soybeans |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101562653B1 (en) | 2012-12-28 | 2015-10-23 | 함양군 | Bacillus subtilis CS135 strain and preparation method of Chounggukjang containing Momordica charantia using the same |
| KR20190088939A (en) | 2019-07-18 | 2019-07-29 | 강성환 | Manufacturing method of cheonggukjang reducing stench and improved flavour |
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