KR101162539B1 - Method for producing Cheonggukjang cookie with high content of isoflavone and reduced off-flavor adding germinated Cheonggukjang powder and bamboo salt - Google Patents

Abstract

The present invention is a method for producing a conventional cookie, a method for producing a high-isoflavone content and reduced unpleasant odor of the cheongukjang cookies characterized by the addition of germinated chunggukjang powder, bamboo salt, and iso produced by the method It is related to the cheongukjang cookie with high flavone content and reduced odor.

Cheonggukjang cookie according to the present invention is a high content of isoflavones, it is possible to complete the germinated Cheonggukjang cookie improved functionality by the addition of bamboo salt to control the smell of Cheonggukjang.

Cheonggukjang, germinated Chunggukjang, cookies, bamboo salt, isoflavones

Description

Method for producing Cheonggukjang cookie with high content of isoflavone and reduced off-flavor adding germinated Cheonggukjang powder and bamboo salt}

The present invention relates to a method for preparing a cheongukjang cookie having high isoflavone content and reduced unpleasant odor added with germinated chunggukjang powder and bamboo salt, and a cheonggukjang cookie having a high content of isoflavones and reduced unpleasant odor. The method for producing a high isoflavone content and reduced unpleasant odors, and the high isoflavone content produced by the method and reduced odors. It is about.

In recent years, the use of simple bread as a stock has increased due to the westernization of the dietary culture, the increase in the social life of women, the growth of the food service industry, the change in the residential environment, and the increase in the use of group meals. As the westernization of the diet, research has been made to try health-oriented confectionary bakery products with the addition of functional substances in the manufacture of bakery bakery.

Cookies are a type of confectionery that are small and flat biscuits in the United States, Plainburn in the United Kingdom, Purseck in France, and Gebbeck in Germany. Bun is a swelled cookie using a chemical swelling agent or yeast. According to the recipe, the dough is rolled up to a certain thickness and shaped into a mold or cut into the appropriate size. Refrigerate, harden, and cut into sweets.

Cheonggukjang is a representative of Korea's soybean fermented foods. It is a type of Korean miso made by fermenting soybeans ripened in a hot place to produce naphtha bacteria. The bacterium Bacillus subtilis causes the surface to become grayish white and sticky threads. It is mixed with salt, garlic, and red pepper powder, and then chopped in a mortar and chopped into a jar. It is used as an ingredient in a stew. Unlike our traditional soy sauce, soybean paste, and red pepper paste, it is the only traditional rice paste without any salt. Since it is a fermented food, it has been traditionally harvested soybeans and easily manufactured and used in each family from late autumn to early spring.

As Bacillus strains grow in soybeans, enzymes produced from the cells give the taste and smell of Cheonggukjang, and at the same time, proteolytic enzymes are produced to break down soybean protein and make it into amino acids. Much higher. In addition, it produces a sticky viscous material which is a polymer of levan form fructan and polyglutamate derived from soy sugar and protein.

When fermented by Bacillus strains, Cheonggukjang is a mixture of high-molecular nucleic acid, browning substance, protease (thrombolytic), sugars of raw soybean and levan form fructan derived from protein and polyglutamate. New materials such as and viscous materials are made. In addition, when soybeans are broken down, microorganisms are multiplied by feeding them, and bioactive substances such as various anticancer substances, antioxidants, and immune enhancing substances are made. Eating Cheonggukjang means to eat tens of billions of fermented strains, various enzymes, and bioactive substances.

Cheonggukjang prepared in this way is Korea's representative fermented food made from soybeans. Soybean, soybean paste, and red pepper paste are one of the traditional types of soybeans that have been commonly used to this day. It is an important source of A and B.

The most representative of the effects of Cheonggukjang is the suit effect. Soybean is abundant in more than 5% of fiber, so the fiber of the soybean is the health of the intestine (腸) by the combined effect of the fermented strain and the fiber, and constipation and diarrhea problem can be solved. In addition, Cheonggukjang has abundant anti-cancer substances such as genistein, protease, saponin, and phytic acid to prevent cancer, and it has anti-tumor effect by absorbing mucin alcohol, promoting saponin's blood vessel and blood circulation and lactic acid decomposition effect. Lecithin is effective in preventing brain aging, dementia, hypertension and atherosclerosis.

Cheonggukjang's physiological activity effects, which have been recently discovered by many researchers, include isoflavone, phytic acid, saponin, trypsin inhibitor, and tocopherol derived from soybean. It is a functional food containing a large amount of various bioactive substances such as unsaturated fatty acid, dietary fiber, oligosaccharide, antioxidant and thrombolytic enzyme. It is antihypertensive, blood cholesterol lowering, antimutagenic, anticancer, antioxidant, thrombus Solubility.

Soybean, a raw material, increases physiological activity and changes in ingredients as germination progresses. Soybean germination also causes changes in nutrients and functional substances through respiration and metabolism. Soybean germination increases the content of isoflavones, which are functional substances. Isoflavones are phenolic compounds that contain aglycone forms of genistein, diidzein, glycidin, and glycosides such as genistin, didzin, and glycidin. Etc. Isoflavones in the form of aglycone have two phenolic rings and are structurally similar to estrogens and show estrogen activity and thus are classified as phytoestrogens. It is known to have a preventive effect on hormone-related diseases such as cancer.

Bamboo salt is made by baking 9 times in bamboo barrel at high temperature, filling the salt that is lacking in human body, preventing degeneration and decay of cellular tissues, extinguishing various poisons through the strong detoxification of nuclear arsenic, and by sulfur tablet It also has the effect of making new cells come out and metabolism smooth. In addition, bamboo salt has various effects such as gastrointestinal function, detoxification, leukocyte enhancement and germ sterilization, antistatic effect, anti-inflammatory effect, antipyretic effect, constitution improvement, waste removal and odor removal, and food promotion.

Cheonggukjang, which has many functions, shows only limited consumption centered on those who are familiar with traditional foods, and is still neglected by young generations who need to increase their consumption. Younger generations are already used to fast food such as hamburgers, pizzas, fried chicken and sweets since they were young, and they are often reluctant to eat Cheonggukjang because they are not used to the unique smell of Cheonggukjang. Therefore, there is a need for the production of processed foods that can control the odor peculiar to Cheonggukjang while maintaining the functionality of Cheonggukjang.

Korean Patent Publication No. 2005-0037100 discloses a functional Cheonggukjang confectionery, and Korean Patent Registration No. 0538139 discloses a Cheonggukjang substitute and a method for producing flakes using the same. In Korean Patent Registration No. 0718347, Bacillus subtilis The method for producing a functional food using the non-jicheonggukjang and the functional food produced using the same are disclosed, but it is different from the method for producing the cheonggukjang cookie using the germinated cheongukjang and bamboo salt of the present invention.

The present invention is derived from the above requirements, in the present invention, while maintaining the excellent efficacy inherent in Cheonggukjang, can be conveniently ingested, by adding bamboo salt to control the peculiar smell of Cheonggukjang so that all consumers including young generation The present invention has been completed by developing a cheongukjang cookie suitable for preference.

In order to solve the above problems, the present invention provides a method for producing a high content of isoflavones and reduced unpleasant chunggukjang cookies characterized by the addition of germinated chunggukjang powder, bamboo salt and the like.

In addition, the present invention provides a cheonggukjang cookie having a high isoflavone content and reduced odors prepared by the above method.

According to the present invention, the germinated chungkukjang and bamboo salt used in the manufacture of the cookie of the present invention has the effects of anticancer activity, antioxidant effect, detoxification effect, etc. In addition, by controlling the peculiar smell of Cheonggukjang, it can be said to be suitable for all consumers' tastes.

In addition, the use of germinated cheonggukjang powder with a high isoflavone content will result in an excellent functional health food compared to other conventional cheonggukjang cookies.

In order to achieve the object of the present invention, the present invention is a conventional method for producing a cookie, a method of producing a high content of isoflavones and reduced unpleasant odor of the chungkukjang cookie, characterized in that the production by adding the germinated chunggukjang powder and bamboo salt To provide.

The present invention is an antimicrobial effect on germinated chungkukjang and harmful bacteria with a high content of isoflavones, and at the same time is a method for producing a cheonggukjang cookie by adding bamboo salt to reduce the smell of germinated chungkukjang.

Cheonggukjang cookie of the present invention can be prepared by adding 2-3 parts by weight of the germinated chungkukjang powder and 0.1-1.0 parts by weight of bamboo salt, preferably 41-43 parts by weight of flour (force), 2-3 parts by weight of germinated soybean soup powder , Butter 13-15 parts, shortening 13-15 parts, sugar 14-16 parts, bamboo salt 0.1-1.0 parts, egg powder 3-5 parts, water 8-10 parts, vanilla flavor 0.1-0.3 parts It can be prepared by mixing parts, more preferably 41.93 parts by weight of flour (force), 2.52 parts by weight of germinated soybean paste powder, 13.84 parts by weight, 13.84 parts by weight of shortening, 14.68 parts by weight of sugar, 0.42 parts by weight of bamboo salt, egg powder 3.77 It can be prepared by mixing parts by weight, 8.81 parts by weight of water and 0.21 parts by weight of vanilla.

Muffin-type Cheonggukjang cookies can be prepared using the method of the present invention, wherein the muffin-type Cheonggukjang cookies have 35-37 parts by weight of flour (force powder), 2-3 parts by weight of germinated soybean paste powder, 0.5-1 parts by weight of skim milk powder, 31-34 parts by weight of sugar, 0.1-1.0 parts by weight of bamboo salt, 7-9 parts by weight of egg powder, 18-20 parts by weight of water and 0.1-0.3 parts by weight of vanilla, preferably flour (force) It can be prepared by mixing 36.43 parts by weight, 2.19 parts by weight of germinated soybean paste powder, 0.73 parts by weight of skim milk powder, 32.79 parts by weight of sugar, 0.36 parts by weight of bamboo salt, 8.20 parts by weight of egg powder, 19.13 parts by weight of water and 0.18 parts by weight of vanilla flavor.

In the method of the present invention, the germinated Chunggukjang

(a) soaking soybeans at 24-26 ° C. for 10-14 hours and then germinating at 24-26 ° C. 80-90% relative humidity;

(b) increasing the germinated soybeans at 120-122 ° C. for 15-25 minutes, and dispensing the soybeans;

(c) inoculating a strain having excellent ability to produce viscous substances separated from Cheonggukjang after sterilization at 120-122 ° C. for 10-20 minutes for cooling at 40-45 ° C. to 0.5-1.5% (v / v) of soybean; And

(d) 46-50 hours of fermentation at 40-44 ° C., followed by 22-26 hours of ripening at 14-16 ° C., and

Preferably,

(a) soaking soybeans at 25 ° C. for 12 hours and then germinating at 25 ° C. 85% relative humidity;

(b) increasing the germinated soybeans at 121 ° C. for 20 minutes, and dispensing and soaking the soybeans;

(c) sterilizing at 121 ° C. for 15 minutes to incubate at 40-45 ° C. and then inoculating 1% (v / v) of the soybean into a strain having a high viscosity production ability isolated from Cheonggukjang; And

(d) 48 hours fermentation at 42 ℃ can be prepared by the step of performing a 24 hours ripening process at 15 ℃.

In the production method of the germinated Chunggukjang, the strain that has excellent ability to produce viscous substances isolated from Cheonggukjang may be Bacillus licheniformis ( Bacillus licheniformis ), preferably Bacillus rickeniformis ( Bacillus licheniformis ) strain (KCCM 11054P). The strain was deposited with the Korea Microorganism Conservation Center on November 9, 2009 (see Korean Patent Application No. 2009-0111313).

The present invention also provides a method for producing a cheongukjang cookie having high isoflavone content and reduced unpleasant odor, which is prepared by adding germinated soybean soup powder, bamboo salt, and barley sprout powder in a conventional cookie manufacturing method. do.

Cheonggukjang cookie of the present invention can be prepared by adding 2-3 parts by weight of the germinated Chunggukjang powder, 0.1-1.0 parts by weight of bamboo salt and 0.5-2 parts by weight of barley sprout leaf powder, preferably flour (force) 36-38 weight Part, 2-3 parts by weight of germinated soybean soup powder, 11-13 parts by weight of butter, 11-13 parts by weight of shortening, 12-14 parts by weight of sugar, 0.1-1.0 parts by weight of bamboo salt, 6-8 parts by weight of starch syrup, egg powder 2- It can be prepared by mixing 3 parts by weight, 4-6 parts by weight of water, 0.1-0.3 parts by weight of vanilla, 6-8 parts by weight of walnuts and 0.5-2 parts by weight of barley sprout leaf powder, more preferably flour (force) 36.83 parts by weight, germinated soybean paste powder 2.21 parts, butter 12.15 parts, shortening 12.15 parts, sugar 12.89 parts, bamboo salt 0.37 parts, starch syrup 7.37 parts, egg powder 2.21 parts, water 5.16 parts, vanilla flavor 0.18 It can be prepared by mixing parts by weight, 7.37 parts by weight of walnuts and 1.10 parts by weight of barley sprout leaf powder.

In the method for producing a high-isoflavone content and reduced unpleasant odors of the soybean soup, characterized in that it is prepared by adding the germinated chungkukjang powder, bamboo salt and barley sprout leaf powder of the present invention,

(a) soaking soybeans at 24-26 ° C. for 10-14 hours and then germinating at 24-26 ° C. 80-90% relative humidity;

(b) increasing the germinated soybeans at 120-122 ° C. for 15-25 minutes, and dispensing the soybeans;

(c) inoculating a strain having excellent ability to produce viscous substances separated from Cheonggukjang after sterilization at 120-122 ° C. for 10-20 minutes for cooling at 40-45 ° C. to 0.5-1.5% (v / v) of soybean; And

(d) 46-50 hours of fermentation at 40-44 ° C., followed by 22-26 hours of ripening at 14-16 ° C., and

Preferably,

(a) soaking soybeans at 25 ° C. for 12 hours and then germinating at 25 ° C. 85% relative humidity;

(b) increasing the germinated soybeans at 121 ° C. for 20 minutes, and dispensing and soaking the soybeans;

(c) sterilizing at 121 ° C. for 15 minutes to incubate at 40-45 ° C. and then inoculating 1% (v / v) of the soybean into a strain having a high viscosity production ability isolated from Cheonggukjang; And

(d) 48 hours fermentation at 42 ℃ can be prepared by the step of performing a 24 hours ripening process at 15 ℃.

In the production method of the germinated Chunggukjang, the strains excellent in the production of viscous substances separated from the Chunggukjang is as described above.

The present invention also provides a cheonggukjang cookie having a high isoflavone content and reduced discomfort produced by the above method. Germinated Chunggukjang used in the manufacture of cookies of the present invention has various physiological activity effects including anticancer effect, the cookie prepared from the germinated Chunggukjang having the above effect will be a useful functional health food. Those skilled in the art can readily recognize that the method is not limited to cookies and can be equally applied to various types of confectionary.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Materials and methods

(1) strain

Bacillus rickenformis ( Bacillus) , a strain that is excellent in the production of viscous substances isolated from 'Sunchang Paste Research Institute' Germinated Cheonggukjang was prepared using licheniformis ) strain (KCCM 11054P).

(2) soaking and germination of soybeans

Soybeans were soaked at 25 ° C. for 12 hours and germinated (25 ° C., 85% relative humidity) in incubators at 0, 12, 24 and 36 hours, respectively.

(3) Germination Cheonggukjang

Bacillus rickenformis ( Bacillus) , a strain that is excellent in producing viscous substances isolated from Cheonggukjang Cheonggukjang was prepared using licheniformis strain (KCCM 11054P). Germinated soybeans were increased for 20 minutes at 121 ° C, and the increased soybeans were dispensed in 1 L Erlenmeyer flasks for 300 g each, followed by sterilization at 121 ° C for 15 minutes and cooled to 40-45 ° C. Inoculated to 1% (v / v) of soybean amount. After 48 hours of incubation at 42 ° C, it was subjected to 24 hours of ripening at 15 ° C.

(4) ultra fine grinding

The lyophilized sample was first milled with a blender, and then ultrafine milled with a fine high speed mill (KMS-200, RPM 28000).

(5) moisture measurement

2-3 g of Cheonggukjang were placed in a weighing bottle, which was dried for 2 hours in a dry oven at 105 ° C., allowed to cool for 30 minutes in a desiccator, and the measurement was repeated.

(6) salinity measurement

Salinity is measured using a SALT meter (Model TM-30D, Takemura electric works. LTD., Japan) and multiplied by the dilution factor.

(7) pH measurement

The pH was taken by 5 g of the sample, 45 mL of distilled water was added, dissolved well, and measured by a pH meter (model ORION STAR SERIES, U.S.A).

(8) total measurement

The titratable acidity was 5 g of the sample, 45 mL of distilled water was added, and then dissolved well. The total acidity was titrated with 0.1 N NaOH solution until the pH became 8.3 and converted into acetic acid.

Total Acid (g / 100 mL) = Va × f × a × 100 / W

Va: titration value of 0.1 N NaOH standard solution (mL)

f: factor of 0.1 N NaOH standard solution

a: 1 mL neutralization requirement of 0.1 N NaOH of the corresponding acid

W: Sample amount (g)

(9) viscous substances

Eight times distilled water (800 mL) was added to 100 g of the sample, homogenized for 10 minutes, centrifuged (10,000 x g) for 20 minutes, and the supernatant was taken and lyophilized.

(10) amino nitrogen measurement

Take 2 g of the sample, add 100 mL of distilled water, shake for 1 hour, dissolve well, titrate with 0.1 N NaOH solution to pH 8.4, add 20 mL of neutral formalin and add 0.1 N NaOH solution. Neutralization titration was made to pH 8.4. Separately, a background test was performed on distilled water to determine amino nitrogen content according to the following equation.

Amino nitrogen (mg%) = (A-B) × 1.4 × F × 100 / sample amount (g)

A: Sample titration amount of 0.1 N NaOH solution (mL)

B: blank test (mL) of 0.1 N NaOH solution

F: Titer of 0.1 N NaOH solution

(11) Total bacterial count

After homogenizing by adding 90 mL of 0.1% peptone water to 10 g of the sample, serial dilutions were carried out according to the decimal method, and the colonies which were incubated at 35 ° C. and 72 hours on a 3M ^TM petri film were counted, and the unit was expressed as CFU / mL.

(12) Determination of enzyme activity

The crude enzyme solution was prepared by adding 90 mL of distilled water to 10 g of sample, stirring at 150 rpm, 20 ° C., 3 hr in a shaker incubator, and centrifugation at 10000 g for 10 minutes in a centrifuge with a 0.2 μm syringe filter. The filtrate was filtrated as a crude enzyme solution.

α-amylase activity was added to 1 mL of the 1% soluble starch solution preheated at 40 ° C, 1 mL of the coenzyme solution and reacted at 40 ° C for 30 minutes, and then 10 mL of 1 M acetic acid was added to stop the reaction. 1 mL of 0.01 N iodine solution was added to measure absorbance at 660 nm, and then the absorbance difference with the control was converted into 1 unit.

β-amylase activity was measured by the dinitrosalicylic acid (DNS) method. 1 mL of 0.5% soluble starch solution is added to the test tube, and 1 mL of crude enzyme solution is added and reacted for 30 minutes in a 30 ° C water bath. After the reaction solution and the same amount of DNS reagent was added and reacted in boiling water for 5 minutes, distilled water was added to dilute 10 mL, the absorbance was measured at 535 nm and the absorbance represented by 1 mL of the enzyme solution was 1 unit.

The protease activity was added to 3 mL of 0.6% casein solution adjusted to pH 7 (neutral) or pH 3 (acidic), after adding 1 mL of coenzyme solution and heating at 30 DEG C for 10 minutes, followed by 0.4 M trichloroacetic acid (TCA) 5 After adding the mL and reacting the solution at 30 ° C. for 30 minutes using a filter paper (No. 2), 5 mL of 0.4 M Na ₂ CO ₃ and 1 mL of the Pauline reagent were mixed with 2 mL of the filtrate, and then at 30 ° C. After 30 minutes of color development, the absorbance was measured at 660 nm, the reaction was carried out in 1 mL of enzyme solution for 10 minutes, and the enzyme activity was 1 unit.

(13) Determination of isoflavone content

Isoflavone component was quantified by HPLC method. 7.5 g of 1 N HCl was added to 0.5 g of lyophilized soy flour, and hydrolyzed at 100 ° C. for 90 minutes to convert the isoflavone glycoside to aglycone, cooled to room temperature, and added to methanol to give 25 mL, 6 After stirring for 10 minutes, centrifuged at 3,200 × g for 10 minutes, the supernatant was filtered through a 0.2 μm syringe filter (Chrom Tech. Inc., MN, USA) and analyzed.

Table 1. Isoflavone Analysis Conditions

Instrument Shimadzu (Japan) Column 25 cm × 4.6 mm ID SUPELCOSIL ^TM LC-18 5 μm Mobile phase Acetonitrile / 0.005 M KH ₂ PO ₄ 25:75 (v / v) Flow rate 1.2 mL / min Injection volume 20 μL Detection UV detector (Shimadzu, Japan), λ = 254 Column temp 40 ℃

(14) hardness

The fired and cooled cookies were cut into pieces horizontally, vertically, and uniformly, and measured using a texture analyzer (TA). At this time, the analysis conditions are shown in Table 2, and after taking 10 or more samples for each sample and measuring the average and the deviation.

Table 2. TA Condition Settings

Items Condition probe 5 mm cylinder probe mode Measure force in compression option T.P.C pre test speed 2 mm / s test speed 0.5 mm / s post test speed 10 mm / s distance 4 mm trigger type Auto 5g

(15) sensory evaluation

Sensory evaluation was conducted on 13 students and graduate students of food engineering at Chonbuk National University, and average and standard deviation were calculated using SAS (Statistical Analysis System) statistical package (SAS Institute, Inc, 1990). Analysis The significance was verified by Duncan's multiple range test.

(16) Preparation of Cookies

1) How to make germinated Chungkookjang cookies with barley sprouts

① After softening butter and shortening, add sugar, starch syrup, and salt to make cream.

② Mix the egg powder and water little by little while making it soft and mix with the incense.

③ sift the flour and mix with ② to make a dough.

④ ③ put in the plastic and let it rest for 30 minutes in the refrigerator.

⑤ After dividing the dough into 2 pieces to make it easier to push, spread it evenly with a thickness of about 0.5cm.

⑥ Dip the dough using a molding machine.

⑦ After greasing the iron plate, pan and align the top, bottom, left and right by 2.5 cm.

⑧ Bake at 150 ℃ for 10 minutes and bake at 180 ℃ for 5 minutes.

Table 3. Mixing Ratio of Germinated Cheonggukjang Cookies

B.P (g) % Wheat flour (force) 100 36.83 Germinated Cheonggukjang Powder 6 2.21 butter 33 12.15 shortening 33 12.15 Sugar 35 12.89 Bamboo salt One 0.37 corn syrup 20 7.37 Egg powder 6 2.21 water 14 5.16 Vanilla flavor 0.5 0.18 Walnut 20 7.37 Barley sprout leaf powder 3 1.10 Sum 271.5 100.00

* B.P: bakery percent

2) How to make germinated soybean paste cookies

① Put butter in the bowl and soften it with a whisk.

② Put sugar and salt into ① and mix it with egg powder and water little by little to make a soft cream.

③ Put vanilla flavor in ②.

④ sift the force into the flour and mix lightly.

⑤ Squeeze out the shape of the flat iron plate with a sachet.

⑥ Bake at 150 ℃ for 10 minutes and bake at 180 ℃ for 5 minutes.

Table 4. Mixing Ratio of Germinated Cheonggukjang Cookies

B.P (g) % Wheat flour (force) 100 41.93 Germinated Cheonggukjang Powder 6 2.52 butter 33 13.84 shortening 33 13.84 Sugar 35 14.68 Bamboo salt One 0.42 Egg powder 9 3.77 water 21 8.81 Vanilla flavor 0.5 0.21 Sum 238.5 100.00

* B.P: bakery percent

3) How to make muffin-type germinated soybean paste cookies

① Mix egg powder and water evenly, add sugar and salt, mix and mix incense.

② Sift the flour, skim milk powder into ① and mix lightly.

③ Rest at room temperature for 5 minutes.

④ Insert the round pod with a diameter of 0.6cm in the sachet and fill the dough.

⑤ squeeze the dough 1/3 of muffin-shaped heritage paper.

⑥ Sprinkle sugar before drying.

⑦ 10 minutes at 150 ℃ baked 10 minutes at 180 ℃.

Table 5. Mixing ratio of muffin-type germinated soybean paste cookies

B.P (g) % Wheat flour (force) 100 36.43 Germinated Cheonggukjang Powder 6 2.19 Skim milk powder 2 0.73 Sugar 90 32.79 Bamboo salt One 0.36 Egg powder 22.5 8.20 water 52.5 19.13 vanilla 0.5 0.18 Sum 274.5 100.00

* B.P: bakery percent

Example  1: Result of germination Chunggukjang

(1) water content and salinity

Moisture content increased with longer germination time and increased and decreased as fermentation progressed. Moisture content was the highest at 24 hours fermentation-36 hours germination 62.12%, the lowest water content was 58.46% at 48 hours fermentation-12 hours germination (Fig. 2).

The change in salinity was initially constant and then increased by 4% between 24 hours of fermentation and 48 hours of fermentation and became constant after 48 hours of fermentation (FIG. 3).

(2) pH and total acid

pH of germination 0, 12, 24, 36 was 6.68, 7.26, 7.55, 7.39 at 0 hours of fermentation, respectively. The fermentation time increased to 48 hours and then slightly decreased as the fermentation 72 hours, the pH increases as the germination time increases (Fig. 4).

The total acid can be seen to increase as the fermentation proceeds in contrast to the pH. The total acidity of 0 hours germination was higher than that of 12 and 24 hours of germination, and 0 hours of germination and 36 hours of germination were higher than those of other treatments (FIG. 5).

(3) content of viscous material

Cheonggukjang's viscous material is harmless to humans and is edible functional substance. It has physiological activity and antioxidant effect. At 0 hours of germination, it increased to 24 hours of fermentation and showed a similar value as fermentation progressed. It was slightly increased at 12 hours of germination and showed the highest value at 72 hours of fermentation. The germination increased to 48 hours of fermentation and then decreased to 72 hours of fermentation. The germination 36 hours slightly increased as the fermentation progressed (FIG. 6).

(4) amino nitrogen content

The result of amino nitrogen was increased up to 48 hours of fermentation and showed similar value at 72 hours of fermentation. On day 0 of fermentation, the higher the germination value was, the lower the germination progressed during fermentation 24, 48, and 72 hours, and then increase again at 36 hours of germination (FIG. 7).

(5) total bacteria

Germination time and germination time of germination increased with increasing germination time at 0 hours of fermentation and 8.84 log CFU / ml at 0 hours of fermentation at 24 hours of fermentation. Increased as germination progressed. The increase and decrease was repeated at 48 hours of fermentation, and the highest value was 9.02 log CFU / ml at 0 hours of germination and the lowest value was 8.78 log CFU / ml at 36 hours of fermentation (FIG. 8).

(6) Germination Cheonggukjang Enzyme Activity

The enzyme activities of germinated Chunggukjang are shown in Table 6. The acidic protease gradually increased as fermentation occurred at 0 hours germination and 24 hours germination, and increased from 12 and 36 hours of germination to 48 hours of fermentation and then decreased at 72 hours of fermentation. Neutral proteases increased with fermentation at 0, 24, and 36 hours of germination as with acidic proteases, and increased to 48 hours of fermentation at 12 hours and then decreased at 72 hours of fermentation. In contrast to protease, α-amylase activity of germinated chungkukjang decreased at 0 and 24 hours of germination, and decreased to 48 hours at fermentation 12 and 24 hours and then slightly increased at 72 hours of fermentation. β-amylase showed the highest value at 24 hours of fermentation with increasing and decreasing at germination 0, 12 and 24 hours, and increased continuously as fermentation proceeded at 36 hours of germination and highest value at 72 hours of fermentation.

Table 6. Changes of Enzyme Activity According to Germination Time and Fermentation Time of Germinated Cheonggukjang

Enzyme Activity (unit / mL) germination
time Fermentation
time Acid protease Neutral protease α-amylase β-amylase 0 hr


0 hr 0.083 ± 0.002 0.083 ± 0.003 2.395 ± 0.002 0.074 ± 0.002 24 hr 0.251 ± 0.007 0.252 ± 0.003 2.227 ± 0.007 0.225 ± 0.003 48 hr 0.320 ± 0.008 0.327 ± 0.004 2.158 ± 0.008 0.180 ± 0.010 72 hr 0.323 ± 0.009 0.332 ± 0.006 2.155 ± 0.009 0.188 ± 0.006 12 hr


0 hr 0.073 ± 0.002 0.069 ± 0.003 2.405 ± 0.002 0.068 ± 0.001 24 hr 0.163 ± 0.006 0.157 ± 0.004 2.315 ± 0.006 0.208 ± 0.015 48 hr 0.301 ± 0.003 0.294 ± 0.003 2.177 ± 0.003 0.176 ± 0.012 72 hr 0.284 ± 0.007 0.280 ± 0.003 2.194 ± 0.007 0.183 ± 0.002 24 hr


0 hr 0.084 ± 0.004 0.082 ± 0.003 2.394 ± 0.004 0.102 ± 0.003 24 hr 0.126 ± 0.005 0.123 ± 0.005 2.352 ± 0.005 0.211 ± 0.011 48 hr 0.275 ± 0.008 0.269 ± 0.003 2.203 ± 0.008 0.157 ± 0.008 72 hr 0.292 ± 0.010 0.287 ± 0.007 2.186 ± 0.010 0.177 ± 0.015 36 hr


0 hr 0.073 ± 0.003 0.066 ± 0.002 2.405 ± 0.003 0.077 ± 0.004 24 hr 0.170 ± 0.008 0.163 ± 0.009 2.308 ± 0.008 0.157 ± 0.008 48 hr 0.304 ± 0.005 0.291 ± 0.003 2.174 ± 0.005 0.160 ± 0.005 72 hr 0.296 ± 0.003 0.293 ± 0.003 2.182 ± 0.003 0.189 ± 0.003

(7) isoflavone content

The total isoflavone content of germinated chungkukjang tended to decrease with increasing fermentation and then increase. The highest contents were 839.86 ㎍ / g in 36 hours of germination and 72 hours of fermentation, and the total isoflavone content was also highest in 36 hours of germination (FIG. 9).

Example  2: Prototype Specification and Analysis Results

(1) ingredient specification

I bought a commercial product as a cheongukjang cookie. In Crown Sovenia Co., Ltd. made cookies using rice grown by organic sugar, duck farming, and farming, and added Cheonggukjang powder with added functionality. In Crown Sovenia, cheese, coconut, and almond were added to remove the aroma of Cheonggukjang. In the case of rice cheese cookies, the sensory evaluation showed that the cheese had a strong aroma and a lot of powder. In the case of rice cakes, the scotch cookies are fragrant, but when they are chewed in the mouth, they feel crushed rather than crunchy. In the case of rice almond cookies, the savory taste and the crispyness of the cookies are well combined. Sunchang Cheonggukjang Cookie was prepared by fermenting Cheonggukjang using fermented bacteria with excellent amount of viscous material separated from 'Sunchang Jangjang Research Institute' and then making cookies. In the case of Sunchang Cheonggukjang Cookie, the smell of Cheonggukjang was strong and the cookie felt hard.

(2) Results of general analysis and sensory evaluation of prototypes

The results of the general analysis of prototypes of Chungkookjang cookies are shown in Table 7. The pH ranged from 6.94 to 7.35 and the total acid ranged from 0.10-0.24%. The hardness of the prototype was rice cheese cookie, rice cake, rice cake, rice cake, and rice cake. The chromaticity of cookies was found in the L value range of 50.03-59.02, and the a value representing redness was highest in cheese (15.04) and lowest in 3.74 (Chunggukjang cookie). The value of b representing the yellowness of the cookie was in the range of 19.59-27.42.

As shown in Table 8, the sensory evaluation result of Cheonggukjang cookie showed the best result with rice cheese with 7.5 appearance, and the flavor was higher than that with rice cheese cookie, rice cake with rice, and almond cookie. There was a difference. In the case of sensory evaluation, the Sunchang Cheong Gukjang cookie was 3.83 lower than other treatments. In the sense of organization, rice cheese cookies were the highest at 6.50 and Sunchang Cheong Gukjang cookies were the lowest at 4.08. In general, there were no significant differences between rice cheese cookies, rice cakes, and rice almond cookies.

Table 7. General Analysis of Cheonggukjang Cookie Prototype

Rice Cheese Cookies Risco Coconut Cookie Rice almond cookies Sunchang Cheonggukjang Cookie pH 6.94 ± 0.05 7.04 ± 0.07 7.35 ± 0.03 7.15 ± 0.03 Acidity (%) 0.24 ± 0.01 0.12 ± 0.01 0.10 ± 0.01 0.13 ± 0.01 Hardness 1266 ± 238 1446 ± 268 4745 ± 451 12443 ± 1088
Chromaticity
L 52.18 ± 0.01 50.03 ± 0.01 54.99 ± 0.02 59.02 ± 0.01 a 15.04 ± 0.02 9.15 ± 0.02 7.02 ± 0.01 3.74 ± 0.02 b 27.42 ± 0.01 19.59 ± 0.01 20.82 ± 0.00 20.82 ± 0.00

Table 8. Sensory Evaluation of Cheonggukjang Cookie Prototypes

Cheese coconut almond Sunchang Cheonggukjang Cookie Exterior 7.5 ^a 6.3 ^b 6.42 ^b 6.00 ^b incense 6.75 ^a 7.17 ^a 6.17 ^a 4.50 ^b flavor 7.00 ^a 6.08 ^a 6.42 ^a 3.83 ^b Texture 6.50 ^a 5.92 ^a 5.75 ^a 4.08 ^b Overall likelihood 7.17 ^a 6.00 ^a 6.67 ^a 4.25 ^b

Example  3. Preparation of Germinated Cheonggukjang Cookie

In order to prepare the cookies containing germinated soybean soup, first, cookies were prepared by adding bamboo salt and salt to remove the most problematic aroma of germinated soybean soup, and then sensory evaluation was performed. The results of sensory evaluation are shown in Table 9. As a result of sensory evaluation, there was no significant difference in color, taste, and texture, but in the case of flavor, the value of germinated cheonggukjang cookie with bamboo salt was 6.60, which was higher than that of salted germinated soybean paste cookie 5.60.

In order to know that bamboo salt controls the smell of Cheonggukjang, the results of sensory evaluation after preparing cookies by adding different amounts of germinated Cheonggukjang powder to 1% of bamboo salt are shown in Table 10. In 9% germinated soybean paste powder, color, aroma, taste, texture, and overall preference were also lower than 0, 3, 6%. In 6% of cases, there was a significant difference from 0 and 3%, but it was determined that there would be no significant difference in knowing that it was Cheonggukjang cookie.

After deciding the content of germinated soybean soup to 6%, the cookies were prepared with barley sprout leaf germinated soybean soup cookies, germinated soybean soup cookies, and muffin-type germinated soybean soup cookies, and the sensory evaluations are shown in Table 11. There was a slight difference in color, aroma, taste and texture, but there was no significant difference in overall preference.

Table 9. Effect of Bamboo Salt on Germinated Cheonggukjang Powder Cookies (Sensory Evaluation)

Bamboo salt Salt color 5.80 ^a 5.40 ^a incense 6.60 ^a 5.60 ^b flavor 7.13 ^a 6.20 ^a Texture 6.93 ^a 6.33 ^a

Table 10. Germination Cheonggukjang's Odor Controllability Results According to Contents (0, 3, 6, 9%)

0% 3% 6% 9% color 6.93 ^a 6.93 ^a 6.36 ^a 4.57 ^b incense 7.14 ^a 6.93 ^a 5.64 ^b 3.86 ^c flavor 7.14 ^a 7.00 ^a 5.36 ^b 5.57 ^b Texture 6.93 ^a 6.50 ^a 4.57 ^b 4.93 ^b Overall likelihood 7.29 ^a 7.29 ^a 5.36 ^b 4.50 ^b

Table 11. Sensory Evaluation of Cookies Added with 6% Germinated Cheonggukjang Powder

Barley sprout
Germinated Cheonggukjang Cookie Germinated Cheonggukjang Cookie Muffin type
Germinated Cheonggukjang Cookie color 5.52 ^b 7.41 ^a 6.36 ^a incense 7.52 ^a 7.42 ^a 6.34 ^a flavor 7.96 ^a 7.42 ^a 7.45 ^a Texture 6.93 ^a 6.50 ^a 5.32 ^b Overall likelihood 7.34 ^a 7.24 ^a 7.11 ^a

Figure 1 shows a process for producing germinated cheonggukjang.

Figure 2 shows the change in moisture content according to the germination time and fermentation time of germinated Chunggukjang.

Figure 3 shows the change of salinity according to the germination time and fermentation time of germinated Chunggukjang.

Figure 4 shows the change of pH according to the germination time and fermentation time of germinated Chunggukjang.

Figure 5 shows the change of total acid according to the germination time and fermentation time of germination Chunggukjang.

Figure 6 shows the change in the amount of viscous substances according to the germination time and fermentation time of germination Chunggukjang.

Figure 7 shows the change of amino nitrogen content with the germination time and fermentation time of germinated Chunggukjang.

Figure 8 shows the change of the total number of germs according to germination time and fermentation time of germinated Chunggukjang.

Figure 9 shows the change of the total isoflavone content according to the germination time and fermentation time of germinated Chunggukjang.

Claims (10)

In the conventional manufacturing method of the cookie, (a) soaking soybeans at 24-26 ° C. for 10-14 hours and then germinating at 24-26 ° C. 80-90% relative humidity; (b) increasing the germinated soybeans at 120-122 ° C. for 15-25 minutes, and dispensing the soybeans; (c) inoculating Bacillus licheniformis strain to 0.5-1.5% (v / v) of soybean after sterilization at 120-122 ° C. for 10-20 minutes and cooling to 40-45 ° C .; (d) preparing a germinated soybean soup with a fermentation at 40-44 ° C. for 46-50 hours and then performing a ripening process at 14-16 ° C. for 22-26 hours; And (e) 41-43 parts by weight of flour (force), 2-3 parts by weight of germinated soybean paste powder, 13-15 parts by weight of butter, 13-15 parts by weight of shortening, 14-16 parts by weight of sugar, 0.1-1.0 parts by weight of bamboo salt, It comprises the steps of squeezing the dough prepared by mixing 3-5 parts by weight of egg powder, 8-10 parts by weight of water and 0.1-0.3 parts by weight of vanilla in a milking bag and squeezing the shape with a milking bag on a flat plate A method for producing a cheongukjang cookie with high isoflavone content and reduced unpleasant odor. delete delete In the conventional manufacturing method of the cookie, (a) soaking soybeans at 24-26 ° C. for 10-14 hours and then germinating at 24-26 ° C. 80-90% relative humidity; (b) increasing the germinated soybeans at 120-122 ° C. for 15-25 minutes, and dispensing the soybeans; (c) inoculating Bacillus licheniformis strain to 0.5-1.5% (v / v) of soybean after sterilization at 120-122 ° C. for 10-20 minutes and cooling to 40-45 ° C .; (d) preparing a germinated soybean soup with a fermentation at 40-44 ° C. for 46-50 hours and then performing a ripening process at 14-16 ° C. for 22-26 hours; And (e) 35-37 parts by weight of flour (force powder), 2-3 parts by weight of germinated soybean paste powder, 0.5-1 part by weight of skim milk powder, 31-34 parts by weight of sugar, 0.1-1.0 parts by weight of bamboo salt, 7-9 parts by weight of egg powder Part, 18-20 parts by weight of water and 0.1-0.3 parts by weight of vanilla flavored dough filled in a sachet and squeezed on a muffin-shaped heritage paper, isoflavone content, characterized in that it comprises the step of baking, characterized by high Method of making reduced muffin-type Cheonggukjang cookies. delete In the conventional manufacturing method of the cookie, (a) soaking soybeans at 24-26 ° C. for 10-14 hours and then germinating at 24-26 ° C. 80-90% relative humidity; (b) increasing the germinated soybeans at 120-122 ° C. for 15-25 minutes, and dispensing the soybeans; (c) inoculating Bacillus licheniformis strain to 0.5-1.5% (v / v) of soybean after sterilization at 120-122 ° C. for 10-20 minutes and cooling to 40-45 ° C .; (d) preparing a germinated soybean soup with a fermentation at 40-44 ° C. for 46-50 hours and then performing a ripening process at 14-16 ° C. for 22-26 hours; And (e) 36-38 parts by weight of flour (force), 2-3 parts by weight of germinated soybean soup powder, 11-13 parts by weight of butter, 11-13 parts by weight of shortening, 12-14 parts by weight of sugar, 0.1-1.0 parts by weight of bamboo salt, Prepared by mixing 6-8 parts by weight of starch syrup, 2-3 parts by weight of egg powder, 4-6 parts by weight of water, 0.1-0.3 parts by weight of vanilla flavor, 6-8 parts by weight of walnut and 0.5-2 parts by weight of barley sprout leaf powder. Method of producing a barley sprout leaf powder Cheonggukjang cookie with high isoflavone content and reduced unpleasantness, characterized in that it comprises the step of baking the dough using a molding machine and baking. delete delete delete Claims 1, 4 and 6 of the cheonggukjang cookies prepared by the method of any one of the high content of isoflavones and reduced odor.

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