KR100994196B1 - Method of preparing fermented liquid of garlic and chonggugjang - Google Patents

Abstract

The present invention relates to a method of producing garlic Chunggukjang fermentation broth, and in particular, the present invention is a method of preparing garlic Cheonggukjang fermentation broth comprising the step of adding garlic and cheonggukjang to the water together with fermentation. Garlic Cheonggukjang fermentation broth prepared by the present invention is fermented with the useful components of garlic and Cheonggukjang not only excellent constitution improvement effect, especially digestive ability and constipation treatment effect due to suitability, but also the unpleasant smell peculiar to Cheonggukjang Phosphorus odor and the unique smell of garlic is reduced, and the manufacturing method of the present invention has an excellent effect in that it is convenient to take because it is prepared in a liquid state without an additional process.

Cheonggukjang, garlic, fermentation, constitution improvement

Description

Method of producing garlic Cheonggukjang fermentation broth {METHOD OF PREPARING FERMENTED LIQUID OF GARLIC AND CHONGGUGJANG}

The present invention relates to a method of producing garlic fermented soybeans, and more particularly, it is excellent in improving the constitution, and the smell of peculiar taste and garlic peculiar to Cheonggukjang is reduced, and it is prepared in a liquid state without additional processing and is convenient to take garlic. It relates to a method for producing fermented broth of Cheonggukjang.

With the development of medicine, the average life expectancy has increased and the elderly population has increased. According to the latest statistics released by the National Statistical Office, the proportion of the elderly aged 65 or older accounted for 9.1% of the total population in 2005. It is estimated that by 2020, it will increase to 13.2% of the total population, which is a serious problem due to aging. In addition, Korea's GNP per capita was $ 14,162 in 2004, and Korea's GNP per capita increased by 10% every year. Has decreased intake and increased intake of fat-rich foods such as meat. In addition, modern people consume a large amount of food additives that may be harmful to the human body such as food additives, preservatives, colorants, fragrances, as well as pesticides and chemical fertilizers in everyday life.

Due to changes in dietary conditions, social conditions, including excessive stress or lack of exercise, and genetic factors, the pattern of the disease has changed, and the number of deaths from infectious diseases, the leading cause of death in the past, has been rapidly enjoyed. The number of deaths from cardiovascular diseases, such as metabolic syndrome, adult disease, cerebrovascular disease, or coronary artery disease, is increasing steadily.

There is also an increasing number of people complaining of irregular diets caused by changes in social conditions, digestive problems such as indigestion, constipation, and esophagitis due to nutritional imbalances. Particularly, in the case of digestive system diseases accompanied by obesity, waste may accumulate in the organs or body fat may increase, causing other diseases including circulatory diseases.

Therefore, the intake of foods that can reduce the cholesterol or fat components in the organs and blood vessels, in particular to improve digestive function or help the action of the suit.

In this regard, Cheonggukjang and garlic have recently been spotlighted as health foods.

Cheonggukjang, one of Korea's traditional fermented foods, is made by making soybeans ripened in hot places to produce naphtha bacteria. It is a nutritious and well-digested food that has been spotlighted for a long time. Cheonggukjang contains a large amount of the antioxidant vitamin E (tocopherol), so when ingested continuously, it can prevent the aging phenomenon such as destruction of tissues and cells or free wrinkles caused by free radicals in the human body. In addition, it is reported that Cheonggukjang contains a large amount of dietary fiber and vitamin B2, which dissolves malignant cholesterol attached to cells or blood into the blood and excretes it out of the human body as waste products to help blood circulation.

In addition, the sticky viscous substance produced from soybeans by Bacilus subtilis , called Bacillus subtilis, is a substance produced by combining polyglutamic acid and polysaccharide fructan during the fermentation process. The substance has various physiological activities, and is known to have a remarkably superior constitution improvement effect compared to ingesting soybeans themselves.

However, despite the nutrient-rich and various physiologically active substances as described above to improve the constitution, Cheonggukjang is limited because of its peculiar smell, that is, fermentation odor.

On the other hand, garlic contains a variety of active ingredients, it is known to have a healthy effect, such as energy recovery and energy enhancement. In particular, garlic contains a large amount of active ingredients such as allicin (allicin), germanium (germanium) or capsaicin (capsaicin) has been reported to have a variety of effects, such as antioxidant effects, fatigue recovery and stamina.

The allicin has long been known as a substance for preventing aging, and has been reported to facilitate the metabolism of blood vessel cells and reduce cholesterol and blood clots in the blood. In addition, the allicin is combined with vitamin B1 (thiamin) in the body to produce active vitamin B1 (allithiamin), to prevent degradation of vitamin B1 and promote metabolism, to inhibit the production of fat peroxide and have antioxidant properties Is being reported. In addition, the germanium is reported to be excellent in anticancer function and detoxification. In addition, the capsaicin is an antioxidant that blocks the production of fat peroxide and free radicals, and has been reported to inhibit aging and inhibit cholesterol production.

However, despite the various effects as described above, there is a problem that its taking and use is difficult because of the spicy and inverse smell peculiar to garlic.

Therefore, there is an increasing demand for research that can be consumed steadily by improving the odor or odor peculiar to Cheonggukjang and garlic having various effects related to the above-mentioned constitution improvement.

In order to solve the conventional problems as described above, an object of the present invention is not only to strengthen the constitution improvement, in particular, digestion and improvement of the suit, including the work function, but also the fermentation odor or cheonggukjang peculiar fermented odor taste and garlic production method To provide.

In addition, another object of the present invention to provide a garlic cheonggukjang fermentation broth prepared by the above production method.

The present invention relates to a method of producing garlic fermented soybeans, more specifically to improve the constitution improvement and fatigue recovery effect of garlic and cheonggukjang, and improve the smell and peculiar smell of garlic, without further processing It relates to a method of preparing garlic cheonggukjang fermentation broth that can be prepared in liquid form.

In addition, the manufacturing method may relate to a method for producing a garlic cheonggukjang fermentation broth using mugwort extract.

The present invention also relates to a garlic cheonggukjang fermentation broth prepared by the above method.

The inventors of the present invention while fermentation broth prepared by fermenting together with Cheonggukjang and garlic during research on various functional foods for improving the constitution, such as indigestion, constipation, frequent diarrhea or atopic dermatitis, that is to improve the constitution Ingestion was confirmed to have an excellent constitution improvement effect and fatigue recovery effect was completed the present invention.

Hereinafter, the present invention will be described in more detail.

The present invention relates to a method for producing a garlic cheonggukjang fermentation broth.

In the present specification, the term "cheonggukjang" means a normal soybean paste, and is prepared by inoculating and fermenting Bacillus subtilis , preferably Bacillus subtilis , to cooked soybeans, that is, cooked soybeans. Cheonggukjang of the present invention may be prepared by a conventional manufacturing method, for example, the step of immersing 1 hour to 60 hours, preferably 12 hours to 48 hours in 3 ℃ to 10 ℃ water; After removing the water of the soaked soybeans, boil for 30 minutes to 240 hours, preferably 60 minutes to 120 minutes at 70 ℃ to 150 ℃, preferably 90 ℃ to 110 ℃; The boiled soybean may be prepared by fermenting the soybean at 15 ° C. to 40 ° C., preferably at 20 ° C. to 30 ° C. for 12 hours to 240 hours, preferably 70 hours to 150 hours, but is not limited thereto.

Bacillus subtilis, for example, Bacillus subtilis is known to weaken the activity of intestinal rot bacteria and have an antimicrobial action against pathogens, and may reduce carcinogenic substances such as ammonia, indole, and amines. In addition, the Bacillus bacteria also produce organic acids, it has been reported to stimulate the intestine to promote digestive activity and increase immunity.

In the present invention, garlic ( Allium) scorodorpasum var . viviparum Regel ) is a perennial plant of the monocotyledonous liliaceae.

The present invention is a method for producing a garlic chunggukjang fermentation broth comprising the steps of preparing the mixed solution by adding chunggukjang, brown sugar and garlic to water; The fermentation of the mixed solution to produce a fermented product and a method for producing a garlic cheongguk fermentation broth comprising the step of separating the liquid of the fermented fermentation.

The step of preparing the mixed solution is 600 to 1,000g, preferably 650 to 850g, more preferably 700 to 750g, brown sugar 3,000 to 4,000g, and preferably 3,500 to 3,850g Preferably 3,700 to 3,800g and 400 to 800g garlic, preferably 500 to 700g, more preferably 550 to 650g can be carried out by the method of adding.

The preparing of the mixed solution may be performed by first adding black sugar to water and confirming that the sugar is completely dissolved, and then adding Chungkookjang and garlic. This is because fermentation is smooth in the fermentation stage when brown sugar is completely dissolved in water, and the effect of improving the constitution of garlic fermented soybeans is increased.

Compared with the white sugar or the brown sugar, the brown sugar not only makes the fermentation of the mixture smoothly, but also effective in removing the odor of cheonggukjang and the odor of garlic, and can control the viscosity of the finally prepared fermentation broth. It has an easy effect.

When the content of brown sugar is too small, fermentation is not sufficiently progressed, and the intoxicating odors of the taste and garlic of Cheonggukjang are not sufficiently removed, and when the content of brown sugar is too high, the viscosity of the final fermentation broth is too high to be ingested. Since the effect of the present invention that the ease of use may be limited, the content of brown sugar is preferably 3,000 to 4,000 g per 10 L of water.

The garlic is preferably fermented during the fermentation period, it is preferable to use liver garlic rather than whole garlic to control the duration of garlic fermentation.

The constitution improvement effect of the present invention is obtained by fermenting the cheonggukjang and garlic together, so the content ratio of garlic and cheonggukjang is important, and if the garlic content is too high, the reverse odor of garlic is strong, and if the content of garlic is too small, a formal effect, etc. Since the constitution improvement and fatigue recovery effect of may be reduced, the content of garlic and Chunggukjang is preferably 1: 0.6 to 1: 1 (cheongukjang: garlic), more preferably 1: 0.7 to 1: based on the weight ratio. 0.9, more preferably 1: 0.8.

Fermenting the additive may be performed at 20 ° C. to 40 ° C. for 10 days to 20 days.

The fermentation temperature may be 20 ℃ to 40 ℃, preferably 25 ℃ to 38 ℃, more preferably 28 ℃ to 35 ℃. Fermentation period may be adjusted by the fermentation temperature, the fermentation temperature is preferably 20 ℃ to 40 ℃ which is the temperature at which the fermented soybean. In addition, the fermentation period at the temperature is sufficient fermentation of the fermentation proceeds enough to produce an active ingredient to obtain a constitution improvement effect, the fermentation period is 10 days to 20 days to control the viscosity of the liquid easy to ingest , Preferably 12 to 18 days, more preferably 14 to 15 days.

In order for the fermentation to proceed sufficiently, stirring of the mixed solution may be performed during the fermentation. When the mixed solution is stirred, fermentation of the mixed solution may be performed evenly as a whole, and thus, the effect of improving the constitution of the fermentation broth finally obtained through sufficient fermentation of the whole mixed solution may be improved. The fermentation is preferably carried out in a sealed container to block the infection of harmful bacteria and to maintain the desired fermentation conditions.

Separating the liquid of the fermented fermentation is to remove the material settled on the bottom of the sealed container in which the fermentation was carried out using a fine sieve from the fermentation in order to prepare the garlic Cheonggukjang fermentation broth from the fermentation performed during the desired fermentation period. This can be carried out by a method of obtaining only liquids which are easy to ingest.

The obtained fermentation broth is preferably refrigerated until ingestion.

The present invention also provides a step of preparing mugwort extract by adding mugwort to water and carrying out an extraction process; Preparing a mixed solution by adding Chungkookjang, brown sugar and garlic to the mugwort extract; It relates to a garlic cheonggukjang fermentation broth manufacturing method comprising the step of preparing the fermented product by fermenting the mixed solution and separating the liquid of the fermented fermentation.

The preparing of the mugwort extract may be performed by adding hot water 10 to 40 g, preferably 15 to 35 g, more preferably 20 to 30 g, based on 10 L of water and performing hot water extraction. The wormwood may be ground after drying at room temperature, specifically 10 to 30 ℃, preferably 15 to 20 ℃. The hot water extraction method may be performed by a hot water bath method, the extraction temperature may be 70 to 120 ℃, preferably 80 to 110 ℃, more preferably 90 to 100 ℃. The hot water extraction may be performed for 15 minutes to 240 minutes, preferably 30 minutes to 120 minutes, more preferably 45 minutes to 90 minutes.

When the content of the mugwort is less than 10g, the odor of peculiar taste of garlic and garlic is not reduced, whereas when the content of mugwort is more than 40g, it reduces the fatigue recovery effect of the soybean paste and garlic. To 40 g.

The step of preparing the mugwort extract may be to further perform the process of removing the mugwort, solids and the like through the filtration process, after performing the hot water extraction method.

The step of preparing the mixed solution is 800 to 1,250 g, preferably 900 to 1,150 g, more preferably 1,000 to 1,100 g, brown sugar 3,500 to 4,750 g, preferably 3,750 to 800 ginseng in water 4,500 g, more preferably 4,000 to 4,300 g and garlic 700 to 1,200 g, preferably 750 to 1,100 g, more preferably 800 to 1,000 g.

The step of preparing the mixed solution may be performed by first adding brown sugar to the mugwort extract and confirming that it is completely dissolved, and then adding Cheonggukjang and garlic. This is because fermentation is smoothly performed in the fermentation stage when the brown sugar is completely dissolved in the mugwort extract, and the effect of improving the constitution of garlic fermented soybeans is increased.

When the content of brown sugar is too small, fermentation is not sufficiently progressed, and the intoxicating odors of the taste and garlic of Cheonggukjang are not sufficiently removed, and when the content of brown sugar is too high, the viscosity of the final fermentation broth is too high to be ingested. The effect of the present invention that the ease of use may be limited, which may be different from the case of using water as a solvent and the mugwort extract as a solvent, the content of brown sugar is preferably 3,500 to 4,750g per 10L of water.

The constitution improvement effect of the present invention is obtained by fermenting the cheonggukjang and garlic together, so the content ratio of garlic and cheonggukjang is important, and if the garlic content is too high, the reverse odor of garlic is strong, and if the content of garlic is too small, a formal effect, etc. The constitution improvement effect of the may be lowered, and if the culture solution in the fermentation step is not the water in which the brown sugar is dissolved, but the mugwort extract in which the brown sugar is dissolved, its content may be different, so the content of garlic and Chunggukjang Preferably it may be 1: 0.8 to 1: 1 (cheonggukjang: garlic), more preferably 1: 0.9 based on the weight ratio.

Fermenting the additive may be performed at 20 ° C. to 40 ° C. for 10 days to 20 days. Fermentation conditions may be determined in consideration of the odor and odor reduction effect and the constitution improvement and fatigue recovery effect by the mugwort when the mugwort extract as a culture medium.

The fermentation temperature may be 20 ℃ to 40 ℃, preferably 25 ℃ to 38 ℃, more preferably 27 ℃ to 37 ℃. Fermentation period may be adjusted by the fermentation temperature, the fermentation temperature is preferably 20 ℃ to 40 ℃ which is the temperature at which the fermented soybean. In addition, the fermentation period at the temperature is sufficient fermentation of the fermentation proceeds enough to produce an active ingredient to obtain a constitution improvement effect, the fermentation period is 10 days to 20 days to control the viscosity of the liquid easy to ingest , Preferably 12 to 19 days, more preferably 15 to 18 days.

The present invention may also be a garlic cheongukjang fermentation broth prepared by the garlic cheongukjang fermentation broth production method. The garlic Cheonggukjang fermentation broth preferably contains Cheonggukjang, brown sugar and garlic, and may be one having an effect of improving the work function and digestion, and more preferably, it is prepared by adding garlic, Cheonggukjang and brown sugar to the mugwort extract. , The reverse odor of odor and garlic may be improved, and may have a formal action, digestive effect and fatigue recovery effect.

The garlic Cheonggukjang fermentation broth is not only improved the smell of the taste and the garlic of the cheonggukjang but also remarkably superior constitution improvement effect than the Cheonggukjang or garlic itself, for example, dressing effect and digestive power enhancement effect, and liquid is easy to consume There is an advantage.

The garlic Cheonggukjang fermentation broth may be individually packaged or distributed in whole or in predetermined amounts.

The garlic cheonggukjang fermentation broth further contains nutrients, vitamins, electrolytes, flavors, coloring agents, neutralizing agents, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH regulators, stabilizers, preservatives, glycerin, alcohols. And carbonation agents used in carbonated beverages. The components may be added independently or in combination. The content of the additional component may be preferably added in the range of 0.1 to 20 parts by weight per 100 parts by weight of the garlic cheonggukjang fermentation broth.

The present invention may also be a constitution improvement food containing the garlic Cheonggukjang fermentation broth as an active ingredient. The functional food may be preferably a food having an improved digestive function and formal effects.

In the present specification, the term "food" means a natural product or processed product containing one or more nutrients, and preferably means a state in which it can be directly eaten through some processing process. It is intended to include functional foods.

Functional food in the present invention is the control of biological defense rhythm, disease prevention and recovery of food groups or food compositions that have added value to the food by using physical, biochemical, biotechnological techniques, etc. It means a food processed and designed to fully express the gymnastic function related to the living body, preferably, it may be a health functional food. The functional food may include food acceptable food additives, and may further include appropriate carriers, excipients and diluents commonly used in the manufacture of functional foods.

In addition to the above, the composition of the present invention includes various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, coloring and neutralizing agents (such as cheese and chocolate), pectic acid and salts thereof, alginic acid and its Salts, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like. These components can be used independently or in combination. The ratio of such additives is not so important, but may be selected in the range of 0 to 20 parts by weight per 100 parts by weight of garlic cheonggukjang fermentation broth of the present invention.

The food formulation may preferably be a beverage. Thus, the functional food may preferably be a functional beverage.

Functional beverage in the present invention is a biological defense rhythm control, disease prevention and the like having a beverage group or a beverage composition that has added value to the beverage by using physical, biochemical, biotechnological techniques, etc. to function and express the function of the beverage to a specific purpose Means a beverage that is designed and processed to fully express the gymnastics function related to recovery.

The functional beverage is not particularly limited in addition to the fermented soybean soup composition of the present invention as an essential ingredient in the indicated ratio, and may contain various flavors or natural carbohydrates as additional ingredients, such as ordinary drinks. Examples of such natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And conventional sugars such as polysaccharides such as dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those mentioned above, natural flavoring agents (tauumatin, stevia extract (e.g., rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. have. The ratio of the natural carbohydrate may be generally about 1 to 20 g, preferably 5 to 12 g per 100 ml of garlic Chunggukjang fermentation broth of the present invention.

Garlic Cheonggukjang fermentation broth produced by the garlic cheonggukjang fermentation broth of the present invention is easy to take by reducing the fermentation odor of the fermented odor and garlic of Cheonggukjang so that not only adults but also various age groups including children can take And excellent constitution improvement effect such as digestive function, has the function to prevent or improve a variety of diseases, there is an advantageous effect that it is easy to take because it is a liquid.

Hereinafter, the configuration and effects of the present invention will be described in more detail with reference to specific examples and comparative examples in order to help understanding of the present invention. However, the following examples are only intended to more clearly understand the present invention, and the present invention is not limited to the following examples.

Example  1: Preparation of Garlic Cheonggukjang Fermentation Broth

The raw soybean of the chungkukjang of the present invention used domestic white baek, immersed the white baektae in 8 ℃ water for 24 hours, after removing the water of the soaked soybeans, boiled for 100 minutes at 95 ℃, the boiled soybean at 25 ℃ Prepared by fermentation for 100 hours.

The garlic was purchased domestically available commercial garlic, was used to grind using a blender.

In the present invention, the garlic Cheonggukjang fermentation broth is added to 40L of bottled water, 3kg of Cheonggukjang, 15kg of brown sugar, and 2.4kg of liver garlic, poured into a container, and then sealed, and the sealed mixture is fermented for 15 days while maintaining 28 ° C to 35 ° C. After the fermentation was filtered, the fermentation product was filtered to obtain a fermentation broth by removing solids submerged in a jar.

In addition, the present invention using the mugwort extract was prepared as follows. First, 100 g of mugwort was added to 50 L of water, and hot water extraction was performed at 95 ° C. for 1 hour using a water bath, followed by filtration using a membrane to prepare mugwort extract. 17 kg of brown sugar was added to 42 L of the mugwort extract prepared above, and stirred until completely dissolved. Then, 4 kg of Cheonggukjang and 3.6 kg of liver garlic were added. The mixture is poured into a container and sealed, and the sealed mixture is fermented for 15 days while maintaining the temperature of 28 ° C. to 35 ° C., followed by filtering the fermentation into a fine state to remove the solids that have settled in the jar to remove the fermentation solution. It was prepared by the method of obtaining.

On the other hand, Cheonggukjang used as a comparative example of the present invention used the cheonggukjang prepared by a conventional conventional method, powdered garlic cheonggukjang based on the mass ratio of 1: 2,000 (garlic: After spraying the garlic powder of soybean) was prepared by the same process.

Example  2: Comparison of Effect of Cheonggukjang Powder and Garlic Cheonggukjang Fermentation Solution

The experiment was performed to compare the effect using the garlic cheonggukjang fermentation broth of the present invention, the ring made of traditional Cheonggukjang and the ring of powdered garlic Cheonggukjang.

First, 45 male and female adults who had difficulty digesting and suffered from constipation or frequent diarrhea were selected and divided into three groups, and then ingested garlic Cheonggukjang fermentation broth, traditional Cheonggukjang and powdered garlic Cheonggukjang once for 10 days before bedtime. Preference, etc., ease of taking and formal effects were reviewed. The intake amount was 90ml for garlic Chungkukjang fermentation broth and 90mg for Cheonggukjang and powdered garlic Cheonggukjang. During the experiment, other medicines, alcohol and irritating foods were avoided. According to the preference of each of the best 5 points, if no improvement effect or do not take the 0 points to describe, the average value was obtained, the results are shown in Table 1 below. In addition, the degree of taste was measured using a portable odor measuring device OMX-GR (Shinyei Co, Japan), the results are shown in Table 2 below.

 TABLE 1

Garlic Cheonggukjang Fermentation Solution Traditional Cheonggukjang Garlic Cheonggukjang Powder Taste improvement effect 4 0.5 2 Ease of taking 3.5 0.5 1.5 Digestive effect 4.5 2 2.5 Formal action 4.5 2.5 3.5

TABLE 2

Garlic Cheonggukjang Fermentation Solution Traditional Cheonggukjang Garlic Cheonggukjang Powder Odor 50 349 209

As shown in Table 1, the garlic Cheonggukjang fermentation broth was confirmed to be excellent in ease of taking by improving not only the taste and taste of garlic, but also the adverse smell of garlic. In particular, as shown in Table 2, 25% of the garlic cheonggukjang powder, almost 15% of the traditional Cheonggukjang was measured, it was confirmed that the taste improvement effect is very excellent.

In addition, it was confirmed that the digestive effect and the suitability were remarkably superior to the garlic Cheonggukjang powder as well as the traditional Cheonggukjang. In particular, in the case of the formal action, about 200% of the improvement effect was recognized as compared to the other control it was confirmed that the excellent effect.

Example  3: Experiment for establishing optimum conditions

In order to establish the optimum conditions of the garlic Chunggukjang fermentation broth of the present invention, Experimental Example prepared a fermentation broth in the same manner as in Example 1, Comparative Example 1 was added white sugar instead of brown sugar, Comparative Example 2 Only 1.7 kg of garlic content was used, and in Comparative Example 3, the experiment was performed using 3 kg of garlic content.

First, the indigestion is difficult, 60 male and female adults were selected, divided into four groups, and each of the experimental and comparative examples 1 to 3 was ingested once for 10 days before bedtime, and then the taste and ease of taking were preferred. Reviewed. All the intake was 90ml. According to the preference of each of the best 5 points, if not taking 0 points to be described, the average value was obtained, the results are shown in Table 3 below.

In addition, 60 male and female adults suffering from constipation or frequent diarrhea were selected and divided into 6 alterations, respectively, to examine the effects of constipation including the effects of constipation treatment using Comparative Examples 1 to 3 and Traditional Cheonggukjang and Garlic Cheonggukjang powder. All intakes were 90ml and avoided other medicines, alcohol and irritating foods during the experiment. If it is judged that it is effective in improving digestive effects, 5 points should be written for the best, and 0 points if no improvement or no taking was taken. 5 days when the average stool was seen 0.8 to 1.2 times a day during the 10-day experiment, 0.5 to 0.7 times a day or 1.5 to 2 times a day when normal stool was seen 4 points, 0.3 to 0.4 times a day Or 2 or more normal stools per day, 2 or less normal stools per day, 2 or more stool per day, and 2 or 1 or no stool during the test, or diarrhea during the experiment. When there was a one point to be described, to obtain the average value of the measured value, the results are shown in Table 4 below.

[Table 3]

Experimental Example Comparative Example 1 Comparative Example 2 Comparative Example 3 Taste improvement effect 4 3.75 3.0 3.75 Ease of taking 3.5 3 2.5 2.5

[Table 4]

Experimental Example Comparative Example 1 Comparative Example 2 Comparative Example 3 Traditional Cheonggukjang Garlic Cheonggukjang Powder Digestive effect 4.5 3 2.5 2.5 2 2.5 Formal action 4.75 3.25 4.0 3.5 3.0 3.5

As shown in Table 3, the garlic Cheonggukjang fermentation broth was confirmed to be able to improve not only the taste and taste of garlic, but also the adverse smell of garlic. On the other hand, in the case of Comparative Example 1 using white sugar, it was confirmed that the effect of improving the taste and ease of taking is low. In addition, when the garlic content of Comparative Example 2 was lowered, the effect of improving taste was low, and when the garlic content of Comparative Example 3 was increased, the degree of improvement of taste was high, but it was confirmed that the ease of taking due to the smell of garlic was low.

In addition, as shown in Table 4, the garlic cheonggukjang fermentation broth of the present invention is not only compared to Comparative Examples 1 to 3 in the digestive action improvement effect and formal action effect, but also significantly improved digestion effect compared to traditional Cheonggukjang and garlic Cheonggukjang powder It has been confirmed that there is an effect and a suit action effect. On the other hand, the use of white sugar was confirmed that the improvement of the constitution including digestion and intestinal action is lowered. In addition, when the garlic content of Experimental Example 2 was lowered, it was confirmed that the improvement of formal action was low, and when the garlic content of Experimental Example 3 was increased, it was confirmed that the effect of improving digestive function was low. In addition, in the case of garlic cheonggukjang powder, although garlic and cheonggukjang have a common point, it was confirmed that there is a significant decrease in digestive effect and intestinal effect.

Therefore, it was confirmed that garlic Cheonggukjang fermentation broth had the most excellent intestinal effect and digestive effect. Among the garlic Cheonggukjang fermentation broth, it was found that brown sugar and garlic content of Cheonggukjang and garlic were 1: 0.8 by weight. It became.

Example  4: Effect Using Mugwort Extract

In order to improve the taste and ease of taking the garlic Chunggukjang fermentation broth of the present invention, the experiment was performed with garlic Chunggukjang fermentation using the mugwort extract. Experimental Example 1 Experimental Example 1 in the same manner as in Example 3 to establish the optimum conditions except that the fermentation broth using the mugwort extract of Example 1, Experimental Example 2 using the fermentation broth using the water of Example 1 Was performed.

After performing the above, the best value was obtained by measuring 5 points in the best case according to each preference, and 0 points in case of no improvement or no taking effect, and the results were shown in Table 5 below.

In addition, the measurement of the taste of Experimental Example 1 and Experimental Example 2 was measured using a portable odor meter OMX-GR (Shinyei Co, Japan) as in Example 2, the results are shown in Table 6 below.

TABLE 5

Experimental Example 1 Experimental Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Taste improvement effect 4.5 4 3.75 3.0 3.75 Ease of taking 4.5 3.5 3 2.5 2.5

TABLE 6

Experimental Example 1 Experimental Example 2 Odor 30 50

As shown in Table 5, it was confirmed that the preparation of the garlic cheonggukjang fermentation broth using the mugwort extract not only improves the taste and taste of the cheonggukjang but also improves the odor of the garlic, the ease of taking. In addition, the formal action effect and the digestive action improvement effect of Experimental Example 1 is almost no difference was found to be slightly superior to the garlic Cheonggukjang fermentation broth of Experimental Example 2, while using the mugwort extract while maintaining the effect and improvement of digestive action It was confirmed that the taste can be improved.

In addition, as shown in Table 6, even in the measurement results using the odor measuring device in the case of using the mugwort extract of Experimental Example 1 was confirmed that the taste is only 60% of Experimental Example 2 has an excellent taste improvement effect It became.

According to the above results, the present invention is not only liquid, but also improves the reverse odor of the unique taste and garlic of Cheonggukjang, and improves the constitution and digestive function. The effect was found to be very large. In particular, the use of mugwort extract was found to have a significant odor removal effect peculiar to the taste and garlic, and was expected to be suitable for the development of health functional foods using traditional foods.

Claims (4)

delete delete Preparing mugwort extract by adding 10 to 40 g of mugwort to 10 L of water and extracting hot water by hot water at 70 to 120 ° C. for 15 to 240 minutes; Preparing a mixed solution by adding 800-1,250 g of Cheonggukjang, 3,500-4,750 g of brown sugar, and 700-1,200 g of garlic, based on 10 L of the mugwort extract; Preparing a fermented product by fermenting the mixed solution at 20 ° C. to 40 ° C. for 10 days to 20 days; And Separating the liquid of the fermented fermentation Garlic Cheonggukjang fermentation broth manufacturing method comprising a. Garlic Cheonggukjang fermentation broth prepared by the manufacturing method of claim 3.