KR100979093B1 - A method of fermented soybeans using dietary fiber - Google Patents

Abstract

The present invention relates to a method for producing a cheonggukjang in a more convenient way by adding dietary fiber in the fermentation process in the method of producing fermented soybeans, the present invention comprises the steps of washing the beans for producing the cheonggukjang; Steaming the washed beans; Mixing dietary fiber with steamed beans; Strain inoculation step of inoculating strains mixed with fiber; It is to provide a manufacturing method consisting of the step of fermenting the beans inoculated after the strain.

Cheonggukjang, Dietary Fiber, Seafood, Amino Nitrogen, Sea Shell, Midder

Description

A method of manufacturing Cheonggukjang using dietary fiber {A METHOD OF FERMENTED SOYBEANS USING DIETARY FIBER}

The present invention relates to a method for producing a cheongukjang by fermenting soybeans, and more particularly, to a method for producing a cheongukjang in a more convenient way by adding dietary fiber during the fermentation process.

Cheonggukjang is one of our unique fermented foods that are transmitted from whales, which are produced by fermenting soybeans using Bacillus strains. An immersion step of immersing the washed beans in water for at least 12 hours; A steaming step of boiling beans or steaming by soaking; Recover the steamed soybeans from the ripening stage and inoculate strains from nature (usually using sun straw) while cooling to room temperature, or inoculate them using a previously prepared Cheonggukjang, or inoculate strains selected by cultivation. Inoculation step; It was prepared by the fermentation step of fermenting the steamed beans inoculated with the strain while maintaining an appropriate humidity (about 80% relative humidity) and a suitable temperature (about 40 ℃).

However, in the case of producing Cheonggukjang by such a conventional method, due to the generation of fermentation gas containing ammonia, etc. generated during the fermentation process, it causes unpleasant discomfort to the food eater and the effect of high nutrition and various active ingredients required by humans Even though they had been denied eating.

Therefore, many studies have been conducted in the food sciences to solve such problems, and as a result, many methods have been developed to reduce the odor generated from Cheonggukjang.

For example, Korean Patent No. 10-0484880 discloses that "Cookgukjang removes the unpleasant odor that Cheonggukjang has. It is rich in taste and nutrition and can be enjoyed by many consumers including children and young people without objection to the smell. A method of soaking soybeans and a method of manufacturing the same, the method comprising: immersing the washed beans for 10 to 12 hours; adding 1.3 times of water to the volume of the beans and sequentially heating them for 1 to 2 hours with a strong, medium, and low heat. Afterwards, steaming for 1-2 hours until the beans become red, and when the temperature of the beans is 50-60 ° C. It provides a manufacturing method of the "cheonggukjang" consisting of the step of fermenting for 60-72 hours in the ocher constituting the mixed material is applied.

In addition, the Republic of Korea Patent No. 10-0476999 "In the first process for manufacturing the Cheonggukjang in the known Cheonggukjang manufacturing process of immersing the Taegeuk for 7 to 9 hours from the water of 30 ~ 40 ℃ germination state, the first The second step of steaming the finished yellow rice in a cauldron and steaming it for 1 hour at a high temperature of 120-150 ° C. and then lowering the temperature to 80-100 ° C. for 10-12 hours until the first steamed soybean turns dark tan. After cooling the fully steamed soybean so that it is about 25 ℃, spread the soybean beans with a moderate thickness on the rice straw layer on the ocher layer of fermentation chamber with internal temperature of 45 ~ 50 ℃ and humidity of 80%. It also provides a manufacturing method of "Cheonggukjang", which is made of a third process of laying a pine needle layer and covering it with cotton fabric and then fermenting for 72 to 75 hours.

In Korean Patent No. 10-0658562, "The first step of washing the beans that are the main ingredients of Cheonggukjang and then heating them for a predetermined time to remove the remaining water and cool them; 2 to 10 times roasted bamboo salt in chilled beans that passed the first step. A second step of adding a second step of immersing the beans sufficiently seasoned by the second step in a storage container that can be sealed and low temperature aging at an image of 1 to 3 ° C. for 20 to 40 days. It is to provide a manufacturing method of Cheonggukjang made to float.

In addition, Chang Chang-moon and five others of the Rural Development Administration, through the Patent Publication No. 10-2001-0018094, "(i) the process of immersing soybeans in water and increasing the yield soybeans; (ii) Aspergillus ( Suspending Aspergillus) microorganisms or Lactobacillus microorganisms in water to obtain a microbial spore suspension, and then inoculated with 2 to 5 wt. (Iii) Bacillus subtilis is suspended in water to obtain a microbial spore suspension, and then the fermentation product is inoculated with 0.5 to 2 wt. Cheonggukjang manufacturing method. "

In the Republic of Korea Patent No. 10-0607695, the present invention is to ripen the selected soybeans, inoculate Bacillus bacteria and fermented by the addition of wood vinegar, and then freeze-dried by adding edible charcoal and crushed soybean powder independently By vacuum packaging the functional foods, such as dried meat powder, dried vegetable powder, seaweed powder, etc., to provide a cheonggukjang without harmful odors, the ability to remove harmful ingredients, ease of use, storage and portability, and a manufacturing method thereof. "A) washing the selected beans and soaking in water; B) increasing the ripening of the soy beans; C) inoculating BACILLUS STEAROTHERMOPHILUS on the cooked beans and inoculating Adding 0.5 to 5 parts by weight of wood vinegar to 100 parts by weight of soybeans and then fermenting at 40 ° C. for 3 to 7 days; D) 100 parts of the fermented soybeans It provides a process for producing a soybean comprising a "; a unit for adding edible charcoal 1-10 wt freezing step of pulverization using a grinder and then dried; and E) the step of vacuum packing.

In addition, through the Republic of Korea Patent Publication No. 10-2007-0081222 "A) selected soybeans after cutting 2 to 5 hours at 100 to 150 ℃ and cooled to 50 to 100 ℃; B) fermented strains in the soybean Fermenting the fermented raw material at 17 to 19 hours at 35 to 45 ° C. C) drying the fermented raw material at 10 to 30 hours for 10 to 15 hours at low temperature and then drying the hot air for 1 to 3 hours at 50 to 80 ° C. D) pulverizing the dried raw material with a pulverizer; E) selecting one or two or more of the seaweeds into a mixed food group, cutting 1 to 2 hours at 100 to 150 ° C, and then 15 to 24 hours at 10 to 30 ° C. During the low temperature drying step; F) powdering the mixed food group with a grinder; and G) mixing the powder of D) and the powder of F) in a ratio of 100: 3 to 100: 30 Growth of Effective Bacteria Using Cheonggukjang "We're providing.

Cheonggukjang by the above method has achieved the results of removing the odor compared to Cheonggukjang prepared by the conventional method, but it takes a lot of time to secure Bacillus strain and amino nitrogen as compared to the fermentation time Had the problem of becoming.

In order to solve the above problems of the present invention, the steps of washing the beans for producing the cheonggukjang; Steaming the washed beans; Mixing dietary fiber with steamed beans; Strain inoculation step of inoculating a strain into a mixture of dietary fiber; It can be achieved by providing a manufacturing method consisting of the step of fermenting the soybean seeded inoculation.

The most distinctive feature of the present invention is that unlike the conventional method, the method comprises adding dietary fiber to steamed beans before inoculation of the strain.

The dietary fiber used in the present invention is obtained by separating from the shells of marine animals such as sea squirts or midges, most of which is cellulose, contains some hemicellulose, and is insoluble in water. have.

The method of collecting dietary fiber from such marine animals is well known through Korean Patent No. 10-0332354, which contains a large amount of moisture (about 90% or more), white tasteless, It is odorless and mixes in the ratio of 2 to 5 parts by weight with respect to 100 parts by weight of steamed soybeans, which is responsible for controlling moisture in the fermentation process. Large amounts of fermentation are produced.

The dietary fiber added here is preferably added in an amount of 2 parts by weight to 5 parts by weight to 100 parts by weight of steamed beans. The reason for this is that when the fiber is added in less than 2 parts by weight, the time until sufficient fermentation is prolonged, and the problem that local fermentation takes place occurs. This is because there is a problem that decay occurs, the fermentation material is low concentration and the fermentation time is delayed.

In addition, in the present invention by fermentation using the humidity control function by the addition of dietary fiber has the advantage of excluding the immersion step for soaking soybean in the conventional manufacturing method. That is, there is a feature that can reduce the process.

In the present invention, the immersion step of immersing in water for a long time for the purpose of maintaining sufficient humidity after washing the beans in the conventional method is carried out for about 12 hours or more, in the present invention, the water required for fermentation of steamed beans Feeding from the fiber eliminates the need for a long immersion step.

In addition, when the moisture supplied to help the fermentation by Bacillus bacteria is supplied from the inside of the soybeans, the feed rate is slowed, the activity of the strain is low, and the fermentation is carried out for a long time, in the present invention mixed with steamed soybeans By receiving moisture from the dietary fiber that is present in the outside, the activity of the strain becomes more active, and a large amount of fermentation effect can be obtained in a short time.

The present invention is not limited by the following examples, and in the embodiments of the present invention, the conventional strain inoculation method is easy to be secured from the surroundings, and can be fermented using a directly cultured strain. Will be taken for granted.

≪ Example 1 >

1000g of soybeans for the production of Cheonggukjang was put in a 1000ml beaker, and 900ml of water was added thereto, stirred for 3 minutes at a speed of 100RPM, and the washing process was repeated three times to wash the beans.

The washed beans are placed in a shiru, covered with a lid, and supplied with hot steam from the bottom for 30 minutes to ensure complete steaming.Then, they are taken out of the shiru and spread on the bed to cool the hands without daisies, Choose one of the extracted fiber and add 10g and mix to mix evenly.

Spread the clean rice straw on the shiru, spread the weed cloth on it, ferment the soybeans for 48 hours while placing the cooked bean mixed with dietary fiber, and prepare the Cheonggukjang, then the amount of Bacillus and the amount of amino nitrogen Was measured by the following method and the results are shown in Table 1.

<Example 2>

1000g of soybeans for the production of Cheonggukjang was put in a 1000ml beaker, and 900ml of water was added thereto, stirred for 3 minutes at a speed of 100RPM, and the washing process was repeated three times to wash the beans.

The washed beans are placed in a shiru, covered with a lid, and supplied with hot steam from the bottom for 30 minutes to ensure complete steaming.Then, they are taken out of the shiru and spread on the bed to cool the hands without daisies, Choose one of the extracted dietary fiber and add 30g and mix to mix evenly.

Spread the clean rice straw on the shiru, spread the weed cloth on it, ferment the soybeans for 48 hours while placing the cooked bean mixed with dietary fiber, and prepare the Cheonggukjang, then the amount of Bacillus and the amount of amino nitrogen Was measured by the following method and the results are shown in Table 1, and also the state of the produced Cheonggukjang is shown in the photo in FIG.

<Example 3>

1000g of soybeans for the production of Cheonggukjang was put in a 1000ml beaker, and 900ml of water was added thereto, stirred for 3 minutes at a speed of 100RPM, and the washing process was repeated three times to wash the beans.

The washed beans are placed in a shiru, covered with a lid, and supplied with hot steam from the bottom for 30 minutes to ensure complete steaming.Then, they are taken out of the shiru and spread on the bed to cool the hands without daisies, Select one of the extracted dietary fiber and add 50g and mix to mix evenly.

Spread the clean rice straw on the shiru, spread the weed cloth on it, ferment the soybeans for 48 hours while placing the cooked bean mixed with dietary fiber, and prepare the Cheonggukjang, then the amount of Bacillus and the amount of amino nitrogen Was measured by the following method and the results are shown in Table 1.

<Example 4>

1000g of soybeans for the production of Cheonggukjang was put in a 1000ml beaker, and 900ml of water was added thereto, stirred for 3 minutes at a speed of 100RPM, and the washing process was repeated three times to wash the beans.

The washed beans are placed in a shiru, covered with a lid and supplied with hot steam from the bottom for 30 minutes to ensure complete steaming. Select one of the extracted dietary fiber and add 70g and mix to mix evenly.

Spread the clean rice straw on the shiru, spread the weed cloth on it, ferment the soybeans for 48 hours while placing the cooked bean mixed with dietary fiber, and prepare the Cheonggukjang, then the amount of Bacillus and the amount of amino nitrogen Was measured by the following method and the results are shown in Table 1.

Example 5

1000g of soybeans for the production of Cheonggukjang was put in a 1000ml beaker, and 900ml of water was added thereto, stirred for 3 minutes at a speed of 100RPM, and the washing process was repeated three times to wash the beans.

The washed beans are placed in a shiru, covered with a lid, and supplied with hot steam from the bottom for 30 minutes to ensure complete steaming.Then, they are taken out of the shiru and spread on the bed to cool the hands without daisies, Select one of the extracted dietary fiber and add 100g and mix to mix evenly.

Spread the clean rice straw on the shiru, spread the weed cloth on it, ferment the soybeans for 48 hours while placing the cooked bean mixed with dietary fiber, and prepare the Cheonggukjang, then the amount of Bacillus and the amount of amino nitrogen Was measured by the following method and the results are shown in Table 1.

Comparative Example

1000g of soybeans for the production of Cheonggukjang was put in a 1000ml beaker, and 900ml of water was added thereto, stirred for 3 minutes at a speed of 100RPM, and the washing process was repeated three times to wash the beans.

Place the washed beans on the shiru, cover them, and supply hot steam from the bottom for 30 minutes to confirm that they are fully steamed.They are withdrawn from the shiru and spread on the bed to cool the hands so that they do not daisy out, After spreading and spreading the bed linen on it, fermented soybeans for 48 hours in the state of the dietary fiber mixed bean soybeans prepared to make the Cheonggukjang and the amount of Bacillus and amino nitrogen from the prepared Cheonggukjang It was measured by the method of and the results are shown in Table 1, and also the state of the prepared Cheonggukjang is shown in the photograph of FIG.

<Measuring method of Bacillus bacteria>

Take 25 g of the sample, suspend it in 225 mL of sterile saline solution, homogenize it at high speed for 2 minutes, and use it as the test solution. Then, the supernatant was plated by diluting stepwise in LB agar medium and incubated at 37 ° C. for 2-3 days under aerobic conditions, and the colonies were counted.

<Method for measuring amino nitrogen (NH ₂ -N) content>

Amino nitrogen (NH ₂ -N) was obtained by a formal titration method. After taking 2 g of the sample, 100 mL of distilled water was added thereto. After sonication for 1 hour, 0.1N sodium hydroxide (NaOH) was added to the sample, and the amount of 0.1N sodium hydroxide (NaOH) used was adjusted to pH 8.4. 20 mL of solution (Formalin soln; pH 8.4) was added. 0.1N sodium hydroxide (NaOH) was added using a microburette to pH 8.4, and the amount of 0.1N sodium hydroxide (NaOH) was used as A, and the amino nitrogen content was expressed in mg%.

<Calculation Formula>

Amino nitrogen (mg%) = (A-B) Ｘ 1.4 Ｘ F Ｘ 100 / s

A: 0.1N NaOH ml number consumed in this test

B: 0.1N NaOH ml number consumed in the background test

F: Titer of 0.1N NaOH

S: sampling amount (g)

Table 1. Measurements for Examples and Comparative Examples

Example 1 Example 2 Example 3 Example 4 Example 5 Comparative example Bacillus
(CFU / g) 0.4 × 10 ⁷ 2.1 × 10 ⁷ 2.5 × 10 ⁷ 0.7 × 10 ⁷ 9.5 × 10 ⁶ 8.7 × 10 ⁶ Amino nitrogen
(mg%) 412 540 549 497 374 326

As can be seen from Table 1, in the case of the comparative example fermented for 48 hours without the addition of dietary fiber, the amount of Bacillus was 8.710 ⁶ CFU / g and the amount of amino nitrogen as 326 mg% dietary fiber added It can be seen that the amount is significantly lower than other examples in the same conditions in, in particular, in the case of Examples 3 and 4 where 3 parts by weight and 5 parts by weight of dietary fiber is added to 100 parts by weight of soybeans The amount of Bacillus was 2.110 ⁷ CFU / g and 2.510 ⁷ CFU / g, respectively, and the amount of amino nitrogen was 540mg% and 549mg%.

In addition, the cheonggukjang prepared by the method according to the present invention with the naked eye as can be seen from the photograph of Fig. 2 which is a photograph of Cheonggukjang prepared by the comparative example and the photograph of Cheonggukjang obtained from the result of Example 2. A great many strains could be identified.

1 is a fermentation photo of the dietary fiber added Chunggukjang according to Example 3

Figure 2 is a fermentation photo of dietary fiber-free Cheonggukjang according to Example 1

Claims (5)

CLAIMS 1. A method for producing a cheongukjang, the method comprising: washing soybeans for producing a cheonggukjang; Steaming the washed beans; Mixing dietary fiber with steamed beans; Strain inoculation step of inoculating strains mixed with fiber; Method of producing a cheongukjang using dietary fiber, characterized in that the fermentation step of the inoculation of the strain inoculated with stirring and mixing intermittently. The method of claim 1, wherein the dietary fiber is extracted from the shell of the sea urchin. The method of claim 1, wherein the dietary fiber is extracted from mederok. 4. The method according to claim 1, wherein the dietary fiber is mixed at a ratio of 2 parts by weight to 5 parts by weight with respect to 100 parts by weight of soybeans. 5. delete

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