KR100979317B1 - The manufacturing method of fermented soybean(cheongukjang) containing ginseng - Google Patents

Abstract

PURPOSE: A method for manufacturing fermented soybeans containing ginseng is provided to obtain functional components and to extremely eliminating original flavor of the fermented soybeans by inoculating Bacillus subtilis inoculums against boiled and ripened bean and fresh ginseng powder and mixing the mixture with a red ginseng distillate. CONSTITUTION: A method for manufacturing fermented soybeans containing ginseng comprises the following steps: boiling and ripening beans in vapor of 100-150°C for 2-5 hours; pulverizing fresh ginseng which is 5-6 years old; mixing the boiled and ripened beans with the pulverized fresh ginseng; steaming the mixture in the vapor of 100-150°C for 1-2 hours; inoculating Bacillus subtilis inoculums against the mixture and fermenting the mixture at 40-50°C for 50-70 hours; and mixing the fermented mixture and a ginseng distillate in a weight ratio of 1:0.06-0.1, respectively and aging the mixture at 18-25°C for 6-10 hours.

Description

The manufacturing method of fermented soybean (Cheongukjang) containing ginseng}

The present invention mixes steamed soybeans and ground 5-5 years old ginseng, inoculates and inoculates with pre-cultivated Bacillus subtilis seedlings, and steam used in the process of manufacturing red ginseng in fermented soybean and ginseng mixture. By mixing the red ginseng residue, which is collected and formed liquid, and then aging, the inherent aroma of Cheonggukjang can be removed as much as possible. It relates to a production method of Cheonggukjang containing ginseng that can simultaneously consume effective functional ingredients of red ginseng residues discarded in the process of manufacturing ginseng and red ginseng for six years.

Soybean is a very nutritious and functional food material. So far, 8 kinds of phenolic acid, 12 isoflavones, phytic acid and saponines have been studied. ), Lecithin, etc., contains a large amount of effective bioactive substances, such as anti-cancer, anti-aging, constipation relief, anti-renal failure, anti-allergy, anti-obesity, HIV growth suppression, gallstone prevention, diuretic effect, It has been reported to have very effective results in the prevention and treatment of dementia prevention, anti-cholesterolemia, prevention of hyperlipidemia, inhibition of arteriosclerosis, and anti-cardiovascular disease. However, soybeans have a component that interferes with the activity of intestinal protein digestive enzymes. Soybeans have lower digestibility compared to milk, and nutritional disorders such as trypsin inhibitor and phytic acid. Its use has been limited because of its unpleasant touch when drinking and its stability during storage, particularly the beany flavor caused by oxidation or degradation of lipids contained in soybeans.

In order to increase the digestibility of these soybeans, many countries including Korea have been processed and manufactured as food for a long time. In particular, in Korea, soybeans are fermented into microorganisms, making them meju, soybean paste, soy sauce, and cheongukjang.

Among them, Cheonggukjang is the traditional fermented food that has the shortest fermentation period (2 ~ 3 days) among soybean fermented foods and contains unique fragrance and excellent nutritional ingredients. During fermentation and ripening process, Bacillus natto (Bacillus natto) ), Various enzymes such as amylases, proteases, and lipases produced by microorganisms such as Bacillus subtilis and microbial metabolites and bacteria such as sugars, amino acids, vitamins, minerals, bioactive substances and organic acids. It is a functional and nutritionally excellent natural health food containing high activity and cell protein. It can increase the absorption rate of soy protein by more than 95%. Cheonggukjang containing these products is supplemented with enzymes lacking in the body of modern people, which are easily balanced due to irregular eating habits and intake of various medicines and harmful additives, and promotes metabolism to facilitate the functioning of the body to maintain and promote health. It can help.

Cheonggukjang's physiological effects, which have recently been found in many studies on Cheonggukjang, include isoflavons, phytic acid, saponin, trypsin inhibitor, and tocopherol derived from soybeans. It contains various bioactive substances such as tocoperol, unsaturated fatty acid, dietary fiber and oligosaccharide, as well as antioxidants and thrombolytic enzymes, preventing hypertension, lowering blood cholesterol, antimutagenicity, anticancer, antioxidant activity, and thrombolytic dissolution. have. The main ingredient of the sticky mucus material produced during fermentation of Cheonggukjang is polyglutamic acid, which combines with calcium to promote absorption of calcium, and also plays a role in producing anticancer substance called Taxol and delivering it to the body. Xenostin, an antioxidant in the isoflavone, a bioactive substance found in soybeans, is converted to genistein as it is fermented to act as an anti-estrogen, which is particularly helpful for the prevention or treatment of osteoporosis or menopausal syndrome in women. In addition, Cheonggukjang is rich in fiber, which prevents stools from hardening and hardening, and stimulates the large intestine wall to shorten the time to pass the bowel's bowel to improve constipation. Vitamins B1, B2, B6, and B12 are produced to promote metabolism, preventing nutrients from accumulating into fat, and helping to completely break down nutrients through the metabolic circuit. In particular, vitamin B12 is a nutrient that is difficult to eat in vegetarians, but if you eat Cheonggukjang, you can get vitamin B12 without eating meat. Lecithin and saponin contained in Cheonggukjang prevents the absorption of excessive intake of fat and prevents obesity. Therefore, various studies are being conducted to improve the quality and industrialization of Cheonggukjang.

For example, Republic of Korea Patent Publication No. 10-2002-0078085 (Chunggukjang by low temperature aging and its manufacturing method, Republic of Korea Patent Publication No. 10-2002-0009818 (Dashima Mixture Commissioner Capsules, Rings and Tablets, Republic of Korea Patent Registration No. 10-0386887) (Manufacturing method of Cheonggukjang enhanced with vitamins), Republic of Korea Patent Publication No. 10-2001-0079462 (Method of producing Cheongguk Janghwan), Republic of Korea Patent Publication No. 10-2001-0072808 (Manufacturing method of functional Cheonggukjang using battery-activated raw soybean fine powder ).

However, despite various studies as described above, there is a problem that the general public who consumes Cheonggukjang avoids Cheonggukjang because it does not remove or lower the inherent aroma of Cheonggukjang.

The present invention is invented to solve the above situation and problem,

Steamed soybeans and ground 5 to 6 years old ginseng are mixed, inoculated and fermented with a pre-cultivated Bacillus subtilis seed solution, and steam is collected and used to prepare red ginseng in the fermented soybean and ginseng mixture. By mixing the red ginseng residue, which is liquid, and then aging, the inherent aroma of Cheonggukjang can be removed as much as possible. And it is an object of the present invention to provide a method for producing a cheongukjang containing ginseng that can be consumed at the same time the effective functional ingredients of the red ginseng residues discarded in the process of manufacturing red ginseng.

Cheonggukjang production method containing ginseng according to the present invention for achieving the above object is a soybean steaming step (first step) of steaming soybeans called water in steam; Fresh ginseng crushing step (second step) for grinding 5-6 years old ginseng in the grinder; A mixing step (third step) of mixing the beans steamed in the first step and fresh ginseng pulverized in the second step; A mixture steaming process (fourth process) of steaming the mixture of the beans steamed in the third process and the ground ginseng mixed with steam; A fermentation step (fifth step) of inoculating and fermenting the Bacillus subtilis seed solution pre-cultured to the mixture steamed in the fourth step; A red ginseng residue mixing step (sixth step) of mixing the red ginseng residue with the mixture fermented in the fifth step; Characterized in that the aging step (seventh step) for aging the red ginseng residue mixed in the mixture fermented in the sixth step.

Cheonggukjang production method containing ginseng according to the present invention,

By mixing and steaming 5 ~ 6 years old fresh ginseng with steamed beans, you can remove the unique aroma of Cheonggukjang as much as possible while maintaining the unique taste of the final product. Not only can the ingested avoider eat casually, but they can also consume the active ingredients of ginseng at the same time.

In addition, during the steaming soybeans can not only soften the tissues of the beans that are not soft enough again, but also softens the tissues of ginseng can not feel the foreign body when ingesting the final product Cheonggukjang.

In addition, the red ginseng residue, which is a liquid formed by collecting steam used in the process of manufacturing red ginseng, is mixed with the soybean and ginseng mixture fermented by Bacillus subtilus to maintain the unique taste of the final product, Cheonggukjang. In addition, the inherent aroma of Cheonggukjang can be removed as much as possible, so that the ingestor avoiding the ingestion due to the inherent aroma of Cheonggukjang can not only be ingested casually. Effective functional ingredients can be added.

1 is a process flow diagram schematically showing a method for producing a cheongukjang containing ginseng according to the present invention.

Hereinafter, the manufacturing method of the cheongukjang containing ginseng according to the present invention based on the accompanying drawings.

1 is a process flow diagram schematically showing a method for producing a cheongukjang containing ginseng according to the present invention.

Cheonggukjang production method containing ginseng according to the present invention,

1. Soybean steaming process (1st process)

The soybean steaming process is a process of steaming soybeans called water.

Soybeans soaked in water are steamed for 2-5 hours in steam at 100-150 ℃.

Here, the soaked soybean is not limited to its kind, but it is preferable to use white soybean.

In addition, the use of soaked soybeans is to smoothly steam soybeans in the steaming process. If the soybean soaked in water is not used, the soaked soybeans in the steaming process is much more time. As this takes place, there is more economic loss than necessary.

Then, steaming the soaked soybean in water at 100-150 ° C. for 2-5 hours is to soften the soybean tissue by steaming soybean soaked in water sufficiently.

If soybeans soaked in water are steamed for less than 2 hours in steam below 100 ℃, soybeans soaked in water may not be sufficiently steamed, so that the soybean tissues may not be softened. When steaming for more than 5 hours at, steam soaked in water is sufficiently steamed at 100 ~ 150 ℃ for 2 ~ 5 hours to soften the tissue of soybean, but it takes time to steam and steam higher than necessary This can lead to more economic losses than necessary.

In addition, the soybean soaked in water is preferably steamed in a steamer that is steam of 100 ~ 150 ℃.

2. Fresh ginseng grinding process (2nd process)

Fresh ginseng crushing process is to crush the fresh ginseng,

5-6 years old ginseng is ground in a grinder.

Here, the use of 5-6 years old ginseng contains not only a large amount of saponin, which is a functional substance of ginseng, but also a large amount of effective functional ingredients such as vitamin B group and choline, compared to 1-4 years old ginseng. Because there is.

In particular, the saponin component of fresh ginseng is formed with a unique structure different from the saponin found in other plants, which is called ginsenoside.

And, it is preferable to grind the 5-6 years old ginseng 50 ~ 200mesh in a grinder.

Grinding the 5-6 year old ginseng into 50-200mesh in the grinder not only prevents the inherent aroma of the fresh ginseng during the grinding process, but also due to the inherent aroma of the fresh ginseng when ingesting the final product This is to remove as much flavor as possible.

If the 5-6 years old ginseng is pulverized to less than 50mesh in the grinder, the inherent aroma of the ginseng may not be reduced so that the inherent aroma of the final product, Cheonggukjang, can be removed as much as possible, By chewing and ingesting the particles of fresh ginseng, children and adolescents who do not like the inherent aroma and taste of fresh ginseng can avoid eating the final product, Cheonggukjang. As the inherent aroma of fresh ginseng is reduced by evaporation into the air during the grinding process, the inherent aroma of Cheonggukjang may not be removed.

3. Mixing process (3rd process)

The mixing process is a process of mixing steamed beans and ground ginseng,

The beans steamed in the first step and the fresh ginseng pulverized in the second step are mixed.

At this time, the soybean steamed in the first step and the fresh ginseng pulverized in the second step is characterized in that 1: 1 to 0.12 ~ 0.18 by weight.

 Here, mixing the soybean steamed in the first step and the fresh ginseng pulverized in the second step 1: 0.12 ~ 0.18 by weight to remove the unique aroma of Cheonggukjang while maintaining the unique taste of the final product Cheonggukjang For sake.

When mixing the soybean steamed in the first step and the fresh ginseng pulverized in the second step to less than 1: 0.12 by weight, the inherent aroma of Cheonggukjang is not removed even though the taste of the final product is maintained. When mixing soybean steamed in the first process and fresh ginseng pulverized in the second process by more than 1: 0.18 by weight, the unique aroma of the ginseng may be removed even if the inherent aroma of the final product, Cheonggukjang, can be removed as much as possible. Taste may not keep Cheonggukjang's unique taste.

4. Mixing process steaming process (4th process)

The mixture steaming process is a process of steaming a mixture of steamed beans and ground ginseng,

The mixture of the beans steamed and ground ginseng steamed in the third step is steamed for 1 to 2 hours in steam at 100 to 150 ° C.

Here, steaming the mixture of steamed beans and ground ginseng in the third process for 1 to 2 hours in steam at 100 to 150 ° C. may soften the tissues of the beans that are not sufficiently softened in the first process. Not only to satisfactorily soften the tissue of the ground ginseng.

If the mixture of steamed soybeans and ground ginseng is steamed for less than 1 hour in steam below 100 ° C., the tissues of the ground ginseng may not be softened sufficiently to ingest the final product Cheonggukjang. When you feel the foreign body, if the mixture of steamed beans and crushed ginseng steamed in the third process is steamed for more than 2 hours in steam of more than 150 ℃ steam and beans steamed in the third process Although the mixed mixture can be steamed sufficiently for 1 to 2 hours in steam at 100 to 150 ° C. to soften the tissues of the beans that have not been softened sufficiently in the first step, and the softened tissues of the ground ginseng can be softened sufficiently. Spending more steam than necessary and steaming time can lead to more economic losses than necessary, as well as higher temperatures than necessary. Due to the time and the steaming vapors it may not be able to remove the final product a unique flavor of soybean juleodeum according to the unique flavor of ginseng evaporates.

5. Fermentation process (5th process)

Fermentation process is a process of fermenting the steamed mixture,

Inoculate Bacillus subtilis seedlings pre-cultured to the mixture steamed in the fourth step and fermented at 40 ~ 50 ℃ for 50 to 70 hours.

At this time, the Bacillus subtilis seedlings pre-cultured to the mixture steamed in the fourth step is characterized in that inoculation 1: 0.01 to 0.05 by weight.

Here, inoculating Bacillus subtilis seedlings precultured in the mixture steamed in the fourth step at a weight ratio of 0.01 to 0.05, and fermenting at 40 to 50 ° C. for 50 to 70 hours is steamed in the fourth step. The resulting mixture is sufficiently fermented with a Bacillus subtiler.

If the inoculation of the Bacillus subtilis seed stock pre-cultivated the mixture steamed in the fourth step to less than 1: 0.01 by weight and fermented in less than 50 hours at less than 40 ℃ the mixture steamed in the fourth step May not be sufficiently fermented with Bacillus subtilis, and inoculated with Bacillus subtilis spawn solution pre-cultured with the steamed mixture in the fourth step by weight 1: 0.05 by weight, and fermented for more than 70 hours at 40 ° C. In this case, due to the Bacillus subtilus, the mixture steamed in the fourth process may be abnormally fermented, thereby altering the taste of Cheonggukjang, which is the final product.

In addition, the precultured Bacillus subtilis spawn solution inoculated into the mixture steamed in the fourth step is Bacillus subtilis (KCTC 1022) received from the Korea Collection for Type Cultures. The spawn solution was cultured.

6. Red ginseng residue mixing process (6th process)

The red ginseng residue mixing process is a process of mixing the red ginseng residue with the fermented mixture,

The red ginseng residue is mixed with the mixture fermented in the fifth step.

At this time, the red ginseng residue in the mixture fermented in the fifth step is characterized in that 1: 1 to 0.06 ~ 0.1 by weight.

Here, mixing the red ginseng residue in the mixture fermented in the fifth step at a weight ratio of 0.06 to 0.1 to not only removes the inherent aroma of Cheonggukjang, the final product, but also adds an effective functional ingredient of red ginseng. to be.

If the red ginseng residue in the mixture fermented in the fifth step is less than 1: 0.06 by weight, the amount of the red ginseng residue mixed in the fermented mixture in the fifth step is insufficient, which is inherent in Cheonggukjang. Not only one fragrance can be removed but also sufficient functional ingredients of red ginseng cannot be added, and when red ginseng residues are mixed in a mixture fermented in the fifth step in an amount of more than 1: 0.1 by weight, the fermentation is carried out in the fifth step. The amount of red ginseng residues mixed in the prepared mixture may decrease the inherent taste of the final product Cheonggukjang.

In particular, the red ginseng residue mixed in the mixture fermented in the fifth step is characterized in that the liquid formed by collecting water vapor used in the process of producing red ginseng.

In addition, the red ginseng residue is a liquid produced in the process of manufacturing red ginseng, a liquid that is generally discarded in the art.

To explain the process of generating the red ginseng residue,

The fresh ginseng is washed with running water, the washed ginseng is steamed for 3-6 hours in a steamer generating steam at 100 to 150 ° C., and the steamed ginseng is cooled. Red ginseng is produced by repeating the above process three times or more, and red ginseng is collected and left to cool again.

In this case, in the cooled steamer, steam inside the steamer is collected and formed as a liquid, which is called red ginseng residue.

In addition, the red ginseng residue produced above contains the inherent aroma and effective functional ingredients of red ginseng.

7. Aging process (7th process)

The ripening process is a step of ripening red ginseng residue mixed in fermented mixture.

The red ginseng residue mixed in the mixture fermented in the sixth step is aged at 18-25 ° C. for 6-10 hours.

Here, aging the red ginseng residue mixed in the mixture fermented in the sixth process for 6-10 hours at 18 ~ 25 ℃ to remove the inherent aroma of Cheonggukjang as the red ginseng residue is introduced into the fermented mixture In addition to the active ingredients of the red ginseng residues can be added.

If the red ginseng residue mixed in the mixture fermented in the sixth step is aged for less than 6 hours at less than 18 ° C, the red ginseng residue may not be sufficiently introduced into the fermented mixture to remove the unique aroma of Cheonggukjang as much as possible. In addition, it is impossible to add effective functional ingredients of red ginseng residues, and when red ginseng residues mixed in the mixture fermented in the sixth step are aged for more than 6 to 10 hours at 25 ° C or more, Bacillus subtilis can be abnormally fermented and the final product Cheonggukjang may be altered.

What is manufactured by the above manufacturing method is called Cheonggukjang containing ginseng.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are only intended to specifically illustrate the present invention, it is obvious to those skilled in the art that the scope of the present invention is not limited. That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

Example: Cheonggukjang containing ginseng prepared according to the present invention

Soybean (baektae) soaked in water is steamed in steam at 110 ° C. for 3 hours, and 6 years old ginseng is ground in a grinder, and the steamed beans and ground ginseng are mixed at a weight ratio of 1: 0.15 and then steam at 110 ° C. Steam for 1 hour at.

Bacillus subtilis seedlings pre-cultured to the steamed soybean and ginseng mixture was inoculated at a ratio of 1: 0.03 by weight, and then fermented at 40 ° C. for 60 hours.

The red ginseng residue, which is a liquid formed by collecting steam used in the process of producing red ginseng in the soybean and ginseng mixture fermented in the Bacillus subtilis, is mixed at a weight ratio of 1: 0.08, and then aged at 20 ° C. for 8 hours.

Comparative Example: Cheonggukjang prepared according to the general method

Boiled soybeans (baektae) are boiled in boiling water for 1 hour, and crests are added to the boiled beans and fermented at 40 ° C for 60 hours.

Experiment 1: sensory test

Cheonggukjang (Example) containing ginseng prepared in accordance with the present invention and Cheonggukjang (Comparative Example) prepared according to the general method of the sensory test agent (30 people (15 men, 15 women with sensory test experience over 2 years) ) Was divided into taste, color, aroma, texture, and overall preference, and a sensory test was performed (5-point measurement; 1: very bad, 2: bad, 3: normal, 4: good, 5: very good). Is shown in Table 1.

flavor color incense Texture Overall preference Example 4 4 5 4 5 Comparative example 3 4 2 4 3

As can be seen from Table 1, in all items of the sensory test, the Example shows a higher score than the comparative example.

In particular, among all items of the sensory test, the variation in score was high in the items of fragrance and overall preference.

Unlike the comparative example, the high deviation of the score in the items of fragrance and overall preference is not only contains the ground ginseng, but also contains red ginseng residues discarded in the process of manufacturing red ginseng. Because

Claims (5)

A soybean steaming process (first process) in which soaked soybeans are steamed in steam at 100 to 150 ° C. for 2 to 5 hours;
Fresh ginseng crushing step (second step) for grinding 5-6 years old ginseng in the grinder;
A mixing step (third step) of mixing the beans steamed in the first step and fresh ginseng pulverized in the second step;
A mixture steaming process (fourth process) of steaming the mixture of the beans steamed in the third process and ground ginseng mixed for 1 to 2 hours in steam at 100 to 150 ° C .;
A fermentation step (5th step) of inoculating Bacillus subtilis seedlings pre-cultured to the mixture steamed in the fourth step for 50 to 70 hours at 40 to 50 ° C .;
A red ginseng residue mixing step (sixth step) which is a liquid formed by collecting water vapor used in the process of preparing the red ginseng to mix the red ginseng residue with the mixture fermented in the fifth step;
As a ripening step (seventh step) of ripening red ginseng residue, which is a liquid formed by collecting water vapor used in the process of preparing red ginseng mixed in the mixture fermented in the sixth step at 18-25 ° C. for 6-10 hours. Cheonggukjang production method containing ginseng, characterized in that made.
The method of claim 1,
Method of producing a cheongukjang containing ginseng, characterized in that by mixing the steam and soybean steamed in the third step 1: 1: 0.12 ~ 0.18 by weight.
The method of claim 1,
Method of producing a cheongukjang containing ginseng, characterized in that the inoculation of the Bacillus subtilis spawn solution pre-cultured to the mixture steamed in the fifth step at a weight ratio of 1: 0.01 ~ 0.05.
The method of claim 1,
The ginseng-containing cheongukjang production method characterized in that the mixture of the red ginseng residue, which is a liquid formed by collecting water vapor used in the process of producing red ginseng in the mixture fermented in the sixth step 1: 0.06 ~ 0.1 by weight.

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