KR101282587B1 - Method for Preparing Chungkukjang Using Bamboo Shoot - Google Patents

Abstract

The present invention discloses a method for preparing bamboo shoot Chunggukjang. Specifically, the present invention discloses a method of preparing bamboo shoot powder Cheonggukjang characterized by mixing bamboo shoot powder in steamed soybeans at a weight ratio of 8: 2 to 7: 3 and inoculating the mixture with Bacillus subtilis. The bamboo shoot Cheonggukjang obtained in accordance with the present invention has characteristics such as improved anti-obesity effect, anti-constipation effect and improved flavor, and the specific odor of Cheonggukjang.

Description

Method for Preparing Chungkukjang Using Bamboo Shoot}

The present invention relates to a method for producing bamboo shoot Chunggukjang.

Cheonggukjang is a traditional fermented food of Korea and refers to foods obtained by fermentation by Bacillus subtilis , Bacillus subtilis .

During the fermentation of the steamed soybean by Bacillus subtilis, the enzyme produced by Bacillus subtilis produces a large amount of viscous substances such as lavan form fructan and polyglutamate from soy sugar and soy protein. It has an unusual taste and a unique taste.

Cheonggukjang contains dietary fiber, phospholipid, isoflavone, phenolic acid, phytic acid, saponin, trypsin inhibitor, tocopherol, unsaturated fatty acid, dietary fiber, oligosaccharide, γ-glu It contains a large amount of various bioactive substances such as tamil transpeptidase (γ-glutamyltranspeptidase, γ-GTP). These substances are known to have physiological activities such as lowering blood cholesterol, preventing high blood pressure, anticancer, antioxidant, thrombolytic, osteoporosis prevention, blood sugar control effect, and lipid metabolism improvement.

In this way, Cheonggukjang has various physiological activities, but consumption has been limited due to the peculiar discomfort of Cheonggukjang.

Currently, Cheonggukjang added with mugwort, kiwi, and pine needles is being manufactured to improve the flavor of Cheonggukjang, and its forms such as powder and pill are diversified to spread consumption.

On the other hand, bamboo shoots (Phyllostachys pubescens, bamboo sprout) are young shoots whose stems are split from the underground stems of bamboo.

Bamboo shoots in Korean herbs are sweet and cold in nature (herb), sputum sputum, fever, intestinal fever, nervous headache, dizziness in pregnant women, vigilance, acute infectious diseases, and mimin ( ), Span of the child (小兒 驚 癎), and is known to be effective in cheonseung (cheon 吊), and also effective in preventing constipation, hangover, blue blood, diuretic, stress, insomnia, obesity, hypertension. Known.

The present invention discloses a technique that can be produced using the bamboo shoot to improve the flavor, such as improved functionality and the specific odor of the cheonggukjang.

An object of the present invention is to provide a manufacturing method of the cheongukjang with improved flavor, such as improved functionality and specific odor.

Another object of the present invention is to provide a cheongukjang obtained by the method as described above.

The present invention, when the production of Cheonggukjang by adding 10% to 40% by weight of bamboo shoot powder to the soybeans increased during the production of Cheonggukjang, the strength of the Cheonggukjang specific odor is lowered, the flavor is improved, and the anti-constipation effect It was completed by confirming that anti-obesity effect is enhanced.

In particular, the present inventors were able to confirm that the taste is not particularly changed when the bamboo vinegar solution or bamboo salt is added after the production of the cheongukjang by adding bamboo shoot powder, the taste is further lowered.

In view of the foregoing, the preparation method of the cheonggukjang of the present invention comprises the steps of (a) preparing the bamboo shoot powder, (b) increasing the soybean, (c) increasing the soybean and bamboo shoot powder from 8: 2 to 7: 3 Mixing in a weight ratio of and (d) inoculating and fermenting Bacillus subtilis into the mixture of the increased soybean and bamboo shoot powder.

In the method of the present invention, the bamboo shoot powder of step (a) may be obtained by increasing the bamboo shoots, then drying and grinding the bamboo shoots, where the steaming is to purify the taste of bamboo shoots and to remove toxicity. In a preferred aspect, the bamboo shoot powder is obtained by steaming, drying and pulverizing as in the examples below. Specifically, the bamboo shoots are chopped and then steamed for 30 minutes with water at a temperature of 80 ° C to 100 ° C, immersed in cold water for 24 hours, and dehydrated. The dehydrated bamboo shoots are dried for 4 hours with 60-70 ° C hot air and crushed. If it is.

It is preferable to use the bamboo shoots obtained from powdered rice flour, king zodiac, or bamboo shoots, but plants classified as botanical bamboo, such as so-called tax, deep acid tax, copper porridge, salted porridge, feather porridge, haejangjuk, giraffe porridge, poisonous fish, and rare lake Porridge, red and white porridge, daedaejuk, modern age, Lee Yeom salt, yakju porridge, sancheonjuk, island, red porridge, one-way dough, ojuk, daedaejuk, sangkeokjuk, Eunmyeongpodaejuk, Eunmyeongjuk, Daemyeongjuk, Uppyeongjuk, Idae, Cheonjuk It may be used any of those obtained from Mowise, Bongdeok, Chiaese, Hwangjukju, Bokju, White Porridge, or Sashimi.

In the method of the present invention, the soybeans of (b) is enough to ferment the soybeans by Bacillus subtilis, but will be increased by 30 minutes to 2 hours at a temperature of 80 ~ 120 ℃.

In addition, in the method of the present invention, the step (c) is a step of mixing the increased soybean and bamboo shoot powder in a weight ratio of 8: 2 to 7: 3 (soybean: bamboo shoot powder), the inventors increase the steam in addition to the mixing ratio Cheonggukjang was prepared by mixing a soybean and bamboo shoot powder in a ratio of 9: 1 weight ratio and 6: 4 weight ratio, but the mixing ratio of 9: 1 did not sufficiently reduce the strength of Cheonggukjang, but also improved the taste. In addition, in the mixing ratio of 6: 4, the intensity of the specific odor of Cheonggukjang was low enough, but the taste decreased.

In addition, in the method of the present invention, the step of fermentation by Bacillus subtilis (d) is preferably carried out sufficiently. Here, "sufficient" can be understood to the extent that Bacillus subtilis already proliferates to the maximum and no longer propagates. The fermentation stage should be performed in consideration of the amount of soybeans, fermentation time, fermentation temperature, etc., and the determination of fermentation time and fermentation temperature for sufficient fermentation will be made by those skilled in the art. It belongs to the range of his usual ability. In the following examples of the present invention, fermentation was performed at 37 ° C. for about 40 hours with respect to 3 kg of a mixture of steamed soybean and bamboo shoot powder.

In addition, in the fermentation step according to the above (d) Bacillus subtilis, ginseng, jujube, ginkgo, ganoderma lucidum, ginseng, tofu, donkey, chicory, comfrey, scallop, mugwort, plantain, roundtail, shovel in order to add additional functionality to Cheonggukjang Herbal medicine powder or extracts, such as 칡, vegetable powders or extracts, such as tomato, fresh vinegar, carrot, etc. can be added. Such additives may be added in the range of 1 to 5 parts by weight based on 100 parts by weight of the mixture of steamed soybean and bamboo shoot powder.

The "extract" is in the form of a essence obtained by compressing the extraction object, or the extract obtained by immersing the extraction object in water, ethanol or a mixed solvent thereof, the concentrated extract liquid from which the extraction solvent is removed or the solid of the extraction solvent removed Means an extract.

In addition, in the fermentation step according to the above (d) Bacillus subtilis, inoculation of Bacillus subtilis can also be inoculated directly or inoculated using rice straw.

On the other hand, as shown in the following Examples and Experimental Example, when the addition of bamboo vinegar and bamboo power after the production of the Cheonggukjang, the strength of the Cheonggukjang specific odor is further reduced and taste is improved.

Therefore, in the method of the present invention, after the fermentation step of step (d) may be added to add the bamboo vinegar solution and bamboo power to mix uniformly.

 The preferred addition amount is in the range of 3 to 7 parts by weight relative to 100 parts by weight of the cheongukjang. In the following Examples and Experimental Examples when added to 9 parts by weight of the Cheonggukjang specific odor showed a lower strength but less taste.

In the method of the present invention, it is preferable to use the purified bamboo vinegar and the purified bamboo pulverulent.

The "purified bamboo vinegar" in the above is a medium layer of bamboo vinegar obtained by trapping the smoke generated when directly carbonizing bamboo, cooling and condensing the crude bamboo vinegar obtained, and then discarding the upper and lower layers of the oil layer It means the purified bamboo vinegar solution from which the tar component is further removed from the middle layer of bamboo vinegar solution by standing, distillation (pressure distillation or atmospheric distillation), or filtration (using filter paper and / or activated carbon). There is no limitation on the kind of bamboo that can be used to obtain this bamboo vinegar, but it can be preferably obtained from a powder, a king or a bamboo shoot. By "direct carbonization" is meant here carbonization without the media of a heat transfer medium, such as an earthenware, a metal container, etc., unlike the force described below.

In the above-mentioned "refined bamboo force" refers to the above-mentioned political method, which is obtained by leaving the upper and lower layers of the oily layer and the dead layer of the oil layer obtained after incubating the bamboo extract, which is a bamboo essence obtained when carbonizing bamboo indirectly, It means the refinement | strength force from which tar component was further removed by distillation or filtration. The term "indirectly carbonize" herein means that carbon is carbonized by heat being transferred to the bamboo through a heat transfer medium, such as a pot containing shredded bamboo, a metal container, or the like. Likewise, there is no limit to the type of bamboo that can be used to gain killing power, but it is preferable to use powdered rice, a royal or bamboo shoot.

In another aspect, the present invention relates to a cheongukjang obtained by the manufacturing method described above.

Cheonggukjang of the present invention can be understood that the soybean and bamboo shoot powder with bamboo shoot powder is mixed in a weight ratio of 8: 2 to 7: 3 and fermented by Bacillus subtilis. It can be understood that the purified bamboo vinegar solution or purified bamboo salt was added in the range of 3 to 7 parts by weight relative to 100 parts by weight of the Chungkukjang. More preferably, as shown in the following Examples and Experimental Examples, the cheonggukjang of the present invention can be understood as the cheonggukjang showing the anti-obesity effect and the anti-constipation effect is enhanced in the general Cheonggukjang ie chungkukjang prepared without the addition of bamboo shoot powder have.

In another aspect, the present invention relates to an anti-obesity or stool cost functional food composition comprising the powder of the chungkukjang or the chungkukjang as an active ingredient.

The following Examples and Experimental Examples show the anti-minin effect and the anti-constipation effect of the Chungkukjang of the present invention prepared by adding bamboo shoot powder to the general Cheonggukjang.

These results can be said that the Cheonggukjang of the present invention can be effectively used for anti-obesity or anti-constipation.

"Cheonggukjang powder" is obtained by drying and pulverizing the Cheonggukjang, the drying method may be any method such as hot air drying method, shade drying method.

Anti-obesity or anti-constipation functional food composition of the present invention may include only the Cheonggukjang or Cheonggukjang powder, or further include other food additives, wherein the food additives include sweeteners, flavors, bioactive ingredients, minerals, and the like. Can be.

Sweeteners can be used in amounts such that the beverage gives a suitable sweetness, and can be natural or synthetic. Preferably, natural sweeteners are used. Examples of natural sweeteners include sugar sweeteners such as corn syrup solids, honey, sucrose, fructose, lactose and maltose.

Flavors may be used to enhance taste or flavor, both natural and synthetic. Preferably, a natural one is used. When using natural ones, the purpose of nutritional fortification can be performed in addition to the flavor. The natural flavor may be obtained from apples, lemons, citrus fruits, grapes, strawberries, peaches, and the like, or may be obtained from green tea leaves, round leaves, jujube leaves, cinnamon, chrysanthemum leaves, jasmine and the like. Also, those obtained from ginseng (red ginseng), bamboo shoots, aloe vera, banks and the like can be used. The natural flavoring agent may be a liquid concentrate or a solid form of extract. Synthetic flavoring agents may be used depending on the case. Synthetic flavoring agents such as esters, alcohols, aldehydes and terpenes may be used.

As the physiologically active substance, catechins such as catechin, epicatechin, gallocatechin, epigallocatechin, vitamins such as retinol, ascorbic acid, tocopherol, calciferol, thiamine, riboflavin, and the like can be used.

As the mineral, calcium, magnesium, chromium, cobalt, copper, fluoride, germanium, iodine, iron, lithium, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, silicon, sodium, sulfur, vanadium and zinc can be used.

In addition, the functional composition of the present invention may include a preservative, an emulsifier, an acidulant, a thickener, and the like, in addition to the sweetener and the like.

Such preservatives, emulsifiers and the like are preferably added in a very small amount as long as they can attain an application to which they are added. By trace amounts it is meant numerically in the range from 0.0005% to about 0.5% by weight, based on the total weight of the beverage composition.

Examples of the preservative which can be used include calcium sodium sorbate, sodium sorbate, potassium sorbate, calcium benzoate, sodium benzoate, potassium benzoate and EDTA (ethylenediaminetetraacetic acid).

Examples of the emulsifier which can be used include acacia gum, carboxymethyl cellulose, xanthan gum, pectin and the like.

Examples of the acidulant that can be used include acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, and phosphoric acid. Such acidulant may be added so that the beverage composition is at an appropriate acidity for the purpose of inhibiting the growth of microorganisms in addition to the purpose of enhancing taste.

Thickeners that can be used include suspending implements, sedimenters, gel formers, swelling agents and the like.

As described above, according to the present invention, it is possible to provide a manufacturing method of the cheonggukjang improved in flavor, such as the functionality of the cheonggukjang and the specific odor is improved.

Cheonggukjang obtained in accordance with the present invention can be used by itself or mixed with various food additives can also be used as a functional food for anti-obesity, anti-constipation.

Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these examples and experimental examples.

< Example > Manufacture of Cheonggukjang

Example 1 Preparation Example 1 of Cheonggukjang

Example 1-1 Preparation of Bamboo Shoot Powder

Bamboo shoots were removed from bamboo shoots, and then sliced into 0.5 cm in size, boiled for 30 minutes with water at a temperature of 80 ° C to 100 ° C, and immersed in cold water for 24 hours to remove the astringent taste and toxicity of bamboo shoots. Next, bamboo shoot flakes were put into a rice tray for about 2 hours to naturally dehydrate, and the dried bamboo shoot flakes were dried for 4 hours at 60 to 70 ° C. in a hot air dryer, and then pulverized with a grinder to prepare bamboo shoot powder.

Example 1-2 Preparation of Cheonggukjang Addition of Bamboo Shoot Powder

As raw materials, domestic soybeans were used. Soybeans were washed with water, soaked for 12 hours at room temperature, and then dehydrated in a tray for 2 hours. The dehydrated soybeans were cooked in a high pressure sterilizer at 120 ° C. for 50 minutes and cooled to room temperature. Then, the soybeans cooked with bamboo shoot powder prepared in Example 1-1 and 9: 1 (cooked soybean: bamboo shoot powder, the same as below) ), 8: 2, 7: 3 or 6: 4, mixed uniformly, a clean rice straw was placed in a culture vessel, 3 kg of the mixture was poured on it, covered with rice straw, and then covered with burlap. Then fermented at 37 ℃ for 40 hours to prepare a cheongukjang.

Example 2 Preparation Example 2 of Cheonggukjang

<Example 2-1> Preparation of BV

Bamboo vinegar was prepared according to the conventional method of preparing the bamboo vinegar. Specifically, after cooling and condensing the smoke generated by carbonizing the royal band collected in Damyang, Jeonnam to obtain crude bamboo vinegar (粗 竹 酢 液), it was placed in a plastic container and allowed to stand for about a year. The crude bamboo liquor in the container was separated into three layers over time. Among them, the upper oily layer (black light oil component layer) and the lower tar layer were discarded, and the middle layer bamboo shoot liquid was taken. Since the bamboo tar liquor contained a trace amount of tar, it was left to stand for another year to remove tar and finally a purified bamboo liquor liquid was obtained.

Example 2-2 Preparation of Cheonggukjang Added with Bamboo Shoot Liquid

Bamboo shoot powder obtained by the <Example 1-2> is added in a weight ratio of 7: 3 bamboo shoot solution to 3, 5, 7 or 9 parts by weight of the total 100 parts by weight of Cheonggukjang to uniformly added and mixed Added Cheonggukjang was prepared.

Example 3 Preparation Example 3 of Cheonggukjang

<Example 3-1> Preparation of tabasheer

The bamboo force was also prepared according to the traditional method. Specifically, the kingdae collected in Damyang, Jeonnam was cut into 20cm to 40cm in length and placed in the Onggi densely, and the entrance to the Onggi was closed with a cloth. Another pot was buried in the ground so that only the entrance to the pot was on the surface. After turning the pottery with the shredded bamboo on, and aligning the entrance with the other pottery buried in the ground so that the entrances of the two pottery abut, the ocher was opened in water to completely seal the pottery on the ground. Finally, a large amount of chaff was piled up around the clay that covered the Onggi to set fire to the chaff and burn for about a day and a half. Next, the liquid flowing down from the heated bamboo flows into the pot, which is buried in the ground. This fire-fever liquor contains some tar. To remove the tar, the raw-stock solution was left standing in a plastic container for 1 year to obtain refined cohesion of the intermediate layer.

Example 3-2 Preparation of Cheonggukjang Added with Bamboo Salt

Bamboo shoot powder obtained by the <Example 1-2> is added in a weight ratio of 7: 3 bamboo shoot solution to 3, 5, 7 or 9 parts by weight of the total 100 parts by weight of Cheonggukjang to uniformly added and mixed Added Cheonggukjang was prepared.

< Comparative example > Manufacture of General Cheonggukjang

Cheonggukjang was prepared in the same manner as in <Example 1-2>, but was prepared without adding bamboo shoot powder. Specifically, domestic soybeans were washed with water, soaked for 12 hours at room temperature, and then dehydrated in a rice tray for 2 hours. The dehydrated soybeans were cooked in a high pressure sterilizer at 120 ° C. for 50 minutes and cooled to room temperature. Then, a clean rice straw was placed in a culture vessel, and 3 kg of the cooked soybeans were poured thereon, covered with rice straws, and then covered with burlap. Then fermented at 37 ℃ for 40 hours to prepare a cheongukjang.

< Experimental Example > Flavor  Sensory evaluation of functionality

Experimental Example 1 Sensory Evaluation on the Flavor of Cheonggukjang

The flavor of Cheonggukjang prepared in <Examples 1 to 3> was compared and evaluated as follows.

The Cheonggukjang of <Examples 1 to 3> and the Cheonggukjang of <Comparative Example> are cooked according to a conventional cooking method, and then ten people are randomly selected by five men and women for each taste, and the smell and taste Five points and one point were given according to the five-point scale method.

In terms of odor, the lower the intensity of Cheonggukjang specific odor, the higher the score.

The results are shown in Table 1 below as average values.

Sensory Evaluation of Cheonggukjang's Flavor division smell flavor Example 1 (soybean: bamboo shoots = 9: 1) 3.1 3.54 Example 1 (soybean: bamboo shoots = 8: 2) 3.8 3.92 Example 1 (soybean: bamboo shoots = 7: 3) 3.8 4.15 Example 1 (soybean: bamboo shoots = 6: 4) 4.1 3.63 Example 2 (cheonggukjang: bamboo vinegar = 100: 3) 4.2 3.95 Example 2 (cheongukjang: bamboo vinegar = 100: 5) 4.4 4.04 Example 2 (cheonggukjang: bamboo vinegar = 100: 7) 4.6 4.13 Example 2 (cheonggukjang: bamboo vinegar liquor = 100: 9) 4.6 3.58 Example 3 (cheonggukjang: death = 100: 3) 4.2 3.89 Example 3 (Cheongkukjang: Death = 100: 5) 4.5 4.06 Example 3 (Cheongkukjang: Death = 100: 7) 4.6 4.19 Example 3 (Cheongkukjang: Death = 100: 9) 4.6 3.47 Comparative example 2.3 3.32

The results of Table 1 show that when bamboo shoot powder is added, the strength of Cheonggukjang specific odor is significantly weakened and the taste is also improved. However, when the bamboo shoot powder contained 10% by weight, the degree of weakening of the specific odor of Cheonggukjang was relatively low and the effect of improving the taste was relatively low. In addition, when the bamboo shoot powder contained 40% by weight, the intensity of the specific odor of Cheonggukjang was very high, but the taste decreased rather than when the bamboo shoot powder contained 20% by weight or 30% by weight.

In addition, when added 3 to 7 parts by weight of bamboo vinegar solution and bamboo power after the production of Cheonggukjang showed no effect on the taste, the strength of Cheonggukjang specific odor was lowered, but when the addition amount of bamboo vinegar solution and bamboo power was 9 parts by weight The specific odor of was lowered but the taste was lowered. This is because bamboo vinegar and bamboo salt is added to a certain amount of their distinctive flavor offsets the taste of Cheonggukjang.

Experimental Example 2 Sensory Evaluation of the Functionality of Cheonggukjang

Experimental Example 2 Sensory Evaluation of Cheonggukjang's Constipation Effect

 The effect of the constipation of the four types of Cheonggukjang prepared in <Example 1> was compared and evaluated with the anti-constipation effect of Cheonggukjang prepared in <Comparative Example> as follows.

For 10 men and women with constipation and 10 randomly elected persons, the Cheonggukjang of <Example 1> and Cheonggukjang of <Comparative Example> were cooked according to a conventional cooking method once every two days for 10 days. A total of five lunch meals were taken and then evaluated according to the number of inspectors responding to the following items according to the following criteria.

<Variation>

a: difficulty in bowel movements

b: small bowel movement and residual feeling

c: good defecation

<Fecal count>

a: once a day

b: once every 2 days

c: once every 3 days

d: other (not constant)

<Effect synthesis>

a: No improvement at all.

b: Constipation is not completely resolved, but there is an improvement.

c: constipation was completely resolved.

The results are shown in Table 2 below.

Sensory Evaluation Results of Cheonggukjang's Constipation division
Side Defecation Effect synthesis a b c a b c d a b c Example 1 (soybean: bamboo shoots = 9: 1) 5 6 9 5 8 6 One 7 5 8 Example 1 (soybean: bamboo shoots = 8: 2) 3 5 12 9 7 2 2 4 6 10 Example 1 (soybean: bamboo shoots = 7: 3) One 6 13 12 5 2 One 2 6 12 Example 1 (soybean: bamboo shoots = 6: 4) 2 5 13 13 5 One One One 5 13 Comparative example 12 6 2 2 4 6 8 13 5 2

Table 2 shows that the functional Cheonggukjang of <Example 1> has a distinct anti-constipation effect compared to the Cheonggukjang of <Comparative Example>. In particular, the more bamboo shoots, the higher the anti-constipation effect.

Experimental Example 3 Sensory Evaluation of Cheonggukjang's Anti-obesity Effect

The anti-obesity effect of the four Cheonggukjang prepared in <Example 1> was compared and evaluated with the anti-obesity effect of Cheonggukjang prepared in <Comparative Example> as follows.

For 10 overweight adult males, Cheonggukjang of <Example 1> and Cheonggukjang of <Comparative Example> were cooked according to a conventional cooking method, and consumed at lunch once every two to three days. After that, the weight change was measured after 2 months, and the average value of the weight change was shown in Table 3 below.

Sensory Evaluation of Anti-obesity Effects of Chungkookjang division Initial weight Final weight Variation Example 1 87.5 82.4 5.1 Example 1 89.7 82.7 7.0 Example 1 88.5 81.4 7.1 Example 1 86.3 78.8 7.5 Comparative example 89.4 86.5 2.9

Table 3 shows a distinct anti-obesity effect of the four Cheonggukjang of <Example 1> compared to the Cheonggukjang of <Comparative Example>. The anti-obesity effect increased as the content of bamboo shoot powder increased. However, when the content of bamboo shoot powder was more than 20% by weight, the anti-obesity effect was generally similar.

Claims (6)

(a) preparing the bamboo shoot powder,
(b) increasing the soybeans,
(c) mixing the increased soybean and bamboo shoot powder in a weight ratio of 8: 2 to 7: 3,
(d) inoculating and fermenting Bacillus subtilis into the mixture of the increased soybean and bamboo shoot powder, and
(e) adding the vinegar liquor or bamboo power in the range of 3 to 7 parts by weight relative to 100 parts by weight of the obtained Cheonggukjang after the fermentation step.
The method of claim 1,
The bamboo shoot is a production method of the cheongukjang characterized in that the bamboo shoot of the bamboo.
delete Cheonggukjang obtained by the manufacturing method of Claim 1 or 2.
Functional food composition for anti-obesity comprising the powder obtained by drying the Chunggukjang or claim 4 of claim 4 as an active ingredient.
Claim 4 cost-effective functional food composition comprising a powder obtained by drying the Cheonggukjang or claim 4 of claim 4 as an active ingredient.