KR101282587B1 - Method for Preparing Chungkukjang Using Bamboo Shoot - Google Patents
Method for Preparing Chungkukjang Using Bamboo Shoot Download PDFInfo
- Publication number
- KR101282587B1 KR101282587B1 KR1020110032657A KR20110032657A KR101282587B1 KR 101282587 B1 KR101282587 B1 KR 101282587B1 KR 1020110032657 A KR1020110032657 A KR 1020110032657A KR 20110032657 A KR20110032657 A KR 20110032657A KR 101282587 B1 KR101282587 B1 KR 101282587B1
- Authority
- KR
- South Korea
- Prior art keywords
- cheonggukjang
- bamboo
- bamboo shoot
- powder
- weight
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 죽순 청국장의 제조 방법을 개시한다. 구체적으로 본 발명은 증자한 대두에 죽순 분말을 8:2 내지 7:3의 중량비로 혼합하고 이 혼합물에 고초균을 접종시켜 발효시킴을 특징으로 하는 죽순 분말 청국장의 제조 방법을 개시한다. 본 발명에 따라 얻어진 죽순 청국장은 항비만 효과, 항변비 효과 등 기능성이 향상되고 청국장의 특이취가 개선되는 등 풍미가 향상된 특성을 가진다.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
본 발명은 죽순 청국장의 제조 방법에 관한 것이다.
The present invention relates to a method for producing bamboo shoot Chunggukjang.
청국장은 우리나라의 전통 발효 식품으로서 증자한 대두가 볏짚에 서식하는 고초균인 바실러스 서브틸리스(Bacillus subtilis)에 의해 발효되어 얻어지는 식품을 말한다. Cheonggukjang is a traditional fermented food of Korea and refers to foods obtained by fermentation by Bacillus subtilis , Bacillus subtilis .
증자한 대두가 고초균에 의하여 발효되는 과정에서 고초균이 생산하는 효소에 의해서 대두 당질과 대두 단백질로부터 레반형 프룩탄(lavan form fructan)과 폴리글루타메이트(polyglutamate) 등의 점성 물질이 다량 생성되게 되며, 청국장 특이취와 고유의 맛을 띠게 된다.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.
청국장은 식이섬유, 인지질, 이소플라본(isoflavone), 페놀린산, 피틴산(phytic acid), 사포닌(saponin), 트립신 저해제(trypsin inhibitor), 토코페롤(tocopherol), 불포화지방산, 식이섬유, 올리고당, γ-글루타밀트랜스펩티다제(γ-glutamyltranspeptidase, γ-GTP) 등의 각종 생리활성물질들을 다량 포함하고 있다. 이들 물질은 혈중 콜레스테롤 저하, 고혈압 예방, 항암, 항산화, 혈전 용해, 골다공증 예방, 혈당 조절 효과, 지질대사 개선 효과 등의 생리활성을 가진다고 알려져 있다.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.
이렇게 청국장은 다양한 생리활성을 지니고 있음에도 청국장 특유의 불쾌취로 인하여 소비에 제한이 따르고 있어 이에 대한 개선이 요구되어 왔다. In this way, Cheonggukjang has various physiological activities, but consumption has been limited due to the peculiar discomfort of Cheonggukjang.
현재 청국장의 풍미 향상을 위하여 쑥, 키위, 솔잎 등을 첨가한 청국장이 제조되고 있으며, 소비 확산을 위하여 분말, 환 등 그 형태도 다양화되고 있다.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.
한편 죽순(Phyllostachys pubescens, bamboo sprout)은 대나무의 지하줄기에서 줄기가 갈라져 나온 어린 순으로 맹종죽, 분죽, 고죽 등에서 채취되고 있으며, 주로 맹종죽이 사용되고 있다. On the other hand, bamboo shoots (Phyllostachys pubescens, bamboo sprout) are young shoots whose stems are split from the underground stems of bamboo.
한방에서 죽순은 맛이 달고 성질이 차며(본초강목), 가래를 삭이는 효능과 열광(熱狂), 장열두통(壯熱頭痛), 신경성 두통, 임산부의 현기증, 경계(驚悸), 급성 전염병, 미민(迷悶), 소아경간(小兒驚癎), 천조(天吊)에 효과가 있다고 알려져 있으며, 또한 변비 예방, 숙취 해소, 청혈 작용, 이뇨 작용, 스트레스, 불면증, 비만증, 고혈압 예방 등에 효과가 있다고도 알려져 있다.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.
본 발명은 죽순을 이용하여 기능성이 향상되고 청국장의 특이취가 개선되는 등 풍미가 개선된 청국장을 제조할 수 있는 기술을 개시한다.
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.
본 발명의 목적은 기능성이 향상되고 특이취가 개선되는 등 풍미가 개선된 청국장의 제조 방법을 제공하는 데 있다.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.
본 발명의 다른 목적은 전술한 바의 방법에 의하여 얻어진 청국장을 제공하는 데 있다.
Another object of the present invention is to provide a cheongukjang obtained by the method as described above.
본 발명은 청국장의 제조 시에 증자한 대두에 죽순 분말을 10 중량% 내지 40 중량%로 첨가하여 청국장을 제조할 경우에, 청국장 특이취의 강도가 낮아지는 등 풍미가 개선되고, 항변비 효과와 항비만 효과가 증진됨을 확인함으로써 완성된 것이다.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.
특히 본 발명자는 죽순 분말을 첨가하여 청국장을 제조한 후에 죽초액 또는 죽력을 일정량 첨가할 경우에 맛은 특별히 변화가 없으면서 청국장 특이취가 더욱 낮아짐을 확인할 수 있었다.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.
전술한 바를 고려할 때, 본 발명의 청국장의 제조 방법은 (a) 죽순 분말을 준비하는 단계, (b) 대두를 증자하는 단계, (c) 증자한 대두와 죽순 분말을 8:2 내지 7:3의 중량비로 혼합하는 단계, 및 (d) 증자한 대두와 죽순 분말의 혼합물에 고초균을 접종시켜 발효시키는 단계를 포함하여 구성된다.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.
본 발명의 방법에 있어서, 상기 (a) 단계의 죽순 분말은 죽순을 증자시킨 후 건조시키고 분쇄하여 얻어질 수 있는데, 여기서 증자시키는 것은 죽순이 가지는 맛을 순화시키고 독성을 제거하기 위한 것이다. 바람직한 측면에 있어서 죽순 분말은 아래의 실시예에서와 같이 증자·건조되고 분쇄되어 얻어진 경우이다. 구체적으로 죽순을 세절한 후 80℃ 내지 100℃의 온도의 물로 30분간 증자시키고 찬물에 24시간 침지시킨 다음 탈수시킨 후 그 탈수한 죽순 세절물을 60~70℃ 열풍으로 4시간 건조한 후 분쇄하여 얻어진 경우이다.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.
상기 죽순은 분죽, 왕대 또는 맹종죽으로부터 얻어진 것을 사용하는 것이 바람직하나, 식물학상 대나무로 분류되는 식물, 예컨대 소위세, 심산세, 동자죽, 염분죽, 깃털죽, 해장죽, 기린죽, 독새, 희호죽, 적고단죽, 좀대단죽, 근세, 이예염, 야차죽, 산천죽, 섬대, 홍죽, 일향반죽, 오죽, 포대죽, 상근죽, 은명포대죽, 은명죽, 대명죽, 업평죽, 이대, 천죽, 모위세, 봉래죽, 치아세, 황호죽, 소죽, 인명죽, 또는 조릿대로부터 얻어진 임의의 것을 사용하더라도 무방하다.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.
본 발명의 방법에 있어서, 상기 (b)의 대두의 증자는 고초균에 의해 대두의 발효가 원활히 이루어질 정도이면 충분한데, 통상 80~120℃의 온도에서 30분 내지 2시간 정도 증자시키게 될 것이다.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 ℃.
또 본 발명의 방법에 있어서, 상기 (c) 단계는 증자한 대두와 죽순 분말을 8:2 내지 7:3(대두:죽순 분말)의 중량비로 혼합하는 단계인데, 본 발명자는 상기 혼합 비율 이외에 증자한 대두와 죽순 분말을 9:1의 중량비와 6:4의 중량비의 비율로도 혼합하여 청국장을 제조하였지만, 9:1의 혼합 비율에서는 청국장 특이취 강도가 충분히 낮아지지 않고 또한 맛이 향상되는 정도도 낮았으며, 6:4의 혼합 비율에서는 청국장의 특이취의 강도는 충분히 낮아졌으나 맛은 떨어지는 결과를 보였다.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.
또 본 발명의 방법에 있어서, 상기 (d)의 고초균에 의한 발효 단계는 충분히 수행되는 것이 바람직하다. 여기서 "충분히"란 고초균이 이미 최대로 증식함으로써 더 이상 증식하지 않는 정도로 이해될 수 있다. 어느 정도의 기간 동안 발효 단계를 수행하여야 충분히 발효된 것이냐는 원료인 증자한 대두의 양, 발효 시간, 발효 온도 등을 고려하여 결정될 것인데, 충분한 발효를 위한 발효 시간, 발효 온도 등의 결정은 당업자의 그의 통상의 능력 범위에 속한다. 본 발명의 아래의 실시예에서는 증자한 대두와 죽순 분말의 혼합물 3kg에 대해서 37℃에서 40시간 정도 발효를 수행하였다.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.
또 상기 (d)의 고초균에 의한 발효 단계에 있어서, 청국장에 부가적인 기능성을 부가하기 위해서 인삼, 대추, 은행, 영지, 운지, 두충, 당귀, 치커리, 컴프리, 오가피, 쑥, 질경이, 둥굴레, 삽주, 칡 등의 생약재 분말 또는 추출물, 토마토, 신선초, 당근 등의 야채 분말 또는 추출물 등을 첨가할 수 있다. 이러한 첨가물은 증자한 대두와 죽순 분말의 혼합물 100 중량부 기준 1 내지 5 중량부의 범위로 첨가될 수 있다.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.
상기에서 "추출물"은 추출 대상을 압착하여 얻어진 진액 형태나, 추출 대상을 물, 에탄올 또는 이들의 혼합 용매에 침지시켜 얻어진 추출액, 추출용매가 제거된 농축된 추출액 또는 추출용매가 제거된 고형상의 추출물을 의미한다.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.
또 상기 (d)의 고초균에 의한 발효 단계에 있어서, 고초균의 접종은 분리·배양된 고초균을 직접 접종하거나 볏짚으로 이용하여 접종할 수도 있다.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.
한편 아래의 실시예 및 실험예에서 보여주듯이, 죽초액과 죽력을 청국장의 제조 후에 첨가할 경우에 청국장 특이취의 강도가 더 감소하고 맛이 향상된다.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.
그러므로 본 발명의 방법에 있어서, 상기 (d) 단계의 발효 단계 후에 죽초액과 죽력을 첨가하여 균일하게 혼합하는 단계가 추가될 수 있다.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.
여기서 바람직한 첨가량은 청국장 100 중량부 대비 3 내지 7 중량부의 범위이다. 아래의 실시예 및 실험예에서 9 중량부로 첨가된 경우에 청국장 특이취는 그 강도가 낮아졌지만 맛이 떨어지는 결과를 보였다. 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.
본 발명의 방법에 있어서, 죽초액과 죽력은 정제된 죽초액과 정제된 죽력을 사용하는 것이 바람직하다.In the method of the present invention, it is preferable to use the purified bamboo vinegar and the purified bamboo pulverulent.
상기에서 "정제된 죽초액"이란 대나무를 직접 탄화시킬 때 발생하는 연기를 포집하여 냉각·응축시켜 얻어진 조죽초액(粗竹酢液)을 정치시킨 후 유성층인 상층과 하층을 버리고 얻어지는 중층의 죽초액을 의미하거나, 이 중층의 죽초액으로부터 정치법, 증류법(감압증류법 또는 상압증류법), 또는 여과법(여과지 및/또는 활성탄을 이용)에 의하여 타르 성분이 더 제거된 정제 죽초액을 의미한다. 이러한 죽초액을 얻는데 사용될 수 있는 대나무의 종류에 제한이 없으나, 바람직하게는 분죽, 왕대 또는 맹종죽로부터 얻어질 수 있다. 여기서 "직접 탄화시킨다"는 것의 의미는 하기에서 설명되는 죽력과는 다르게 열 전달 매체, 예컨대 옹기, 금속제 용기 등의 매개 없이 탄화된다는 의미이다.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.
또 상기에서 "정제된 죽력"은 대나무를 간접적으로 탄화시킬 때 얻어지는 대나무 진액인 죽력 원액을 정치시킨 후 유성층인 상층과 하층을 버리고 얻어지는 중층의 죽력이나, 또는 이 중층의 죽력으로부터 상기 정치법, 증류법, 또는 여과법에 의하여 타르 성분이 더 제거된 정제 죽력을 의미한다. 여기서 "간접적으로 탄화시킨다"는 것의 의미는 열 전달 매체, 예컨대 세절된 대나무가 포함된 옹기, 금속제 용기 등을 통하여 그 대나무에 열이 전달됨으로써 대나무가 탄화된다는 의미이다. 마찬가지로 죽력을 얻는 데 사용될 수 있는 대나무의 종류에는 제한이 없으나, 분죽, 왕대 또는 맹종죽을 사용하는 것이 것이 바람직하다.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.
본 발명은 다른 측면에 있어서, 전술한 바의 제조 방법에 의하여 얻어진 청국장에 관한 것이다.In another aspect, the present invention relates to a cheongukjang obtained by the manufacturing method described above.
본 발명의 청국장은 죽순 분말을 증자한 대두와 죽순 분말이 8:2 내지 7:3의 중량비로 혼합되어 고초균에 의해 발효되어 제조된 것으로 이해될 수 있으며, 바람직한 양태에 있어서는 상기 발효·제조된 청국장에 정제된 죽초액 또는 정제된 죽력이 청국장 100 중량부 대비 3 내지 7 중량부의 범위로 첨가된 것으로 이해될 수 있다. 더 바람직하게는 아래의 실시예 및 실험예가 보여주듯이, 본 발명의 청국장은 항비만 효과 및 항변비 효과가 일반 청국장 즉 죽순 분말이 첨가되지 않고 제조된 청국장에 증진된 특성을 보이는 청국장으로 이해될 수 있다.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.
본 발명은 또 다른 측면에 있어서, 상기 청국장 또는 상기 청국장의 분말을 유효성분으로 포함하는 항비만용 또는 항변비용 기능성 식품 조성물에 관한 것이다.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.
아래의 실시예 및 실험예는 죽순 분말이 첨가되어 제조된 본 발명의 청국장이 일반 청국장에 증진된 항비민 효과 및 항변비 효과를 보여준다.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.
이러한 결과는 본 발명의 청국장이 항비만 또는 항변비 용도로 유효하게 사용될 수 있음을 보여주는 것이라 할 수 있다.These results can be said that the Cheonggukjang of the present invention can be effectively used for anti-obesity or anti-constipation.
상기에서 "청국장 분말"이란 청국장을 건조·분쇄시켜 얻은 것으로, 건조 방식에는 열풍 건조 방식, 음건 건조 방식 등 임의의 방식이 적용될 수 있다."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.
본 발명의 항비만용 또는 항변비용 기능성 식품 조성물은 상기 청국장 또는 청국장 분말만을 포함하거나 여타의 식품 첨가제를 추가로 포함할 수 있는데, 여기서 식품 첨가제는 감미제, 풍미제, 생리활성 성분, 미네랄 등을 들 수 있다. 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.
감미제는 음료가 적당한 단맛을 나게 하는 양으로 사용될 수 있으며, 천연의 것이거나 합성된 것일 수 있다. 바람직하게는 천연 감미제를 사용하는 경우인데, 천연 감미제로서는 옥수수 시럽 고형물, 꿀, 수크로오스, 프룩토오스, 락토오스, 말토오스 등의 당 감미제를 들 수 있다. 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.
풍미제는 맛이나 향을 좋게 하기 위하여 사용될 수 있는데, 천연의 것과 합성된 것 모두 사용될 수 있다. 바람직하게는 천연의 것을 사용하는 경우이다. 천연의 것을 사용할 경우에 풍미 이외에 영양 강화의 목적도 병행할 수 있다. 천연 풍미제로서는 사과, 레몬, 감귤, 포도, 딸기, 복숭아 등에서 얻어진 것이거나 녹차잎, 둥굴레, 대잎, 계피, 국화 잎, 자스민 등에서 얻어진 것일 수 있다. 또 인삼(홍삼), 죽순, 알로에 베라, 은행 등에서 얻어진 것을 사용할 수 있다. 천연 풍미제는 액상의 농축액이나 고형상의 추출물일 수 있다. 경우에 따라서 합성 풍미제가 사용될 수 있는데, 합성 풍미제는 에스테르, 알콜, 알데하이드, 테르펜 등의 형태의 것들이 이용될 수 있다. 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.
생리 활성 물질로서는 카테킨, 에피카테킨, 갈로가테킨, 에피갈로카테킨 등의 카테킨류나, 레티놀, 아스코르브산, 토코페롤, 칼시페롤, 티아민, 리보플라빈 등의 비타민류 등이 사용될 수 있다.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.
미네랄로서는 칼슘, 마그네슘, 크롬, 코발트, 구리, 불소화물, 게르마늄, 요오드, 철, 리튬, 마그네슘, 망간, 몰리브덴, 인, 칼륨, 셀레늄, 규소, 나트륨, 황, 바나듐, 아연 등이 사용될 수 있다.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.
또한 본 발명의 기능성 조성물은 상기 감미제 등 이외에도 필요에 따라 보존제, 유화제, 산미료, 점증제 등을 포함할 수 있다. 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.
이러한 보존제, 유화제 등은 그것이 첨가되는 용도를 달성할 수 있는 한 극미량으로 첨가되어 사용되는 것이 바람직하다. 극미량이란 수치적으로 표현할 때 음료 조성물 전체 중량을 기준으로 할 때 0.0005중량% 내지 약 0.5중량% 범위를 의미한다.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.
사용될 수 있는 보존제로서는 소듐 소르브산칼슘, 소르브산나트륨, 소르브산칼륨, 벤조산칼슘, 벤조산나트륨, 벤조산칼륨, EDTA(에틸렌디아민테트라아세트산) 등을 들 수 있다. 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).
사용될 수 있는 유화제로서는 아카시아검, 카르복시메틸셀룰로스, 잔탄검, 펙틴 등을 들 수 있다.Examples of the emulsifier which can be used include acacia gum, carboxymethyl cellulose, xanthan gum, pectin and the like.
사용될 수 있는 산미료로서는 연산, 말산, 푸마르산, 아디프산, 인산, 글루콘산, 타르타르산, 아스코르브산, 아세트산, 인산 등을 들 수 있다. 이러한 산미료는 맛을 증진시키는 목적 이외에 미생물의 증식을 억제할 목적으로 음료 조성물이 적정 산도로 되도록 첨가될 수 있다.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.
사용될 수 있는 점증제로서는 현탁화 구현제, 침강제, 겔형성제, 팽화제 등을 들 수 있다.
Thickeners that can be used include suspending implements, sedimenters, gel formers, swelling agents and the like.
전술한 바와 같이, 본 발명에 따르면 청국장의 기능성이 향상되고 특이취가 개선되는 등 풍미가 개선된 청국장의 제조 방법을 제공할 수 있다.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.
본 발명에 따라 얻어진 청국장은 그 자체로 이용되거나 다양한 식품 첨가제와 혼합되어 항비만, 항변비 용도의 기능성 식품으로도 이용될 수 있다.
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.
이하 본 발명을 실시예 및 실험예를 참조하여 설명한다. 그러나 본 발명의 범위가 이러한 실시예 및 실험예에 한정되는 것은 아니다.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.
<< 실시예Example > > 청국장의 제조Manufacture of Cheonggukjang
<실시예 1> 청국장의 제조예 1 Example 1 Preparation Example 1 of Cheonggukjang
<실시예 1-1> 죽순 분말의 제조 Example 1-1 Preparation of Bamboo Shoot Powder
죽피가 제거된 분죽의 죽순을 채취하여 0.5cm의 크기로 세절한 후 80℃ 내지 100℃의 온도의 물로 30분간 삶고 찬물에 24시간 침지시켜 죽순이 가지고 있는 떫은 맛과 독성을 제거하였다. 다음 죽순 세절물을 2시간 정도 채반에 넣어 자연 탈수시킨 후, 탈수한 죽순 세절물을 60~70℃ 열풍건조기에서 4시간 건조한 후 분쇄기로 분쇄하여 죽순 분말을 제조하였다.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.
<실시예 1-2> 죽순 분말 첨가 청국장의 제조 Example 1-2 Preparation of Cheonggukjang Addition of Bamboo Shoot Powder
원료는 국산 대두를 사용하였으며, 대두를 수세하여 상온에서 12시간 정도 침지시킨 후 2시간 동안 채반에 넣어 자연 탈수시켰다. 탈수시킨 대두를 50분간 120℃의 고압 멸균기에서 증자시키고 상온으로 냉각한 다음, 상기 <실시예 1-1>에서 제조한 죽순 분말을 증자한 대두와 9:1(증자 대두 :죽순 분말, 이하 같음), 8:2, 7:3 또는 6:4의 중량비로 균일하게 혼합하고, 배양 용기에 깨끗한 볏짚을 깔고 상기 혼합물 3kg을 그 위에 부은 다음 볏짚을 덮고, 다시 삼베를 덮었다. 다음 37℃에서 40시간 동안 발효시켜 청국장을 제조하였다.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.
<실시예 2> 청국장의 제조예 2 Example 2 Preparation Example 2 of Cheonggukjang
<실시예 2-1> 죽초액의 제조 <Example 2-1> Preparation of BV
죽초액은 통상적인 죽초액의 제조방법에 따라 제조하였다. 구체적으로 전남 담양에서 채취된 왕대를 탄화시켜 발생하는 연기를 냉각·응축하여 조죽초액(粗竹酢液)을 얻은 다음에, 이를 합성수지 용기에 넣고 1년 정도 정치시켰다. 용기 속의 조죽초액은 시간이 지남에 따라 세 개의 층으로 분리되는데, 이 중 상층인 유성층(검은 경유질의 성분층)과 하층인 타르층을 버리고 중층의 죽초액을 취하였다. 이러한 죽초액에는 미량의 타르 성분이 포함되어 있기 때문에, 다시 1년간 정치시켜 타르 성분을 제거하고 최종적으로 정제 죽초액을 얻었다.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.
<실시예 2-2> 죽초액 첨가 청국장의 제조 Example 2-2 Preparation of Cheonggukjang Added with Bamboo Shoot Liquid
상기 <실시예 1-2>에서 얻어진 죽순 분말이 7:3의 중량비로 첨가되어 제조된 청국장에 청국장 전체 100 중량부 대비 죽초액을 3, 5, 7 또는 9 중량부로 균일하게 첨가·혼합하여 죽초액이 첨가된 청국장을 제조하였다.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.
<실시예 3> 청국장의 제조예 3 Example 3 Preparation Example 3 of Cheonggukjang
<실시예 3-1> 죽력의 제조 <Example 3-1> Preparation of tabasheer
죽력도 전통적인 방식에 따라 제조하였다. 구체적으로 전남 담양에서 채취된 왕대를 길이가 20cm 내지 40cm 크기로 세절하고 옹기에 촘촘히 넣고, 옹기 입구를 천으로 막았다. 또 다른 옹기를 그 옹기의 입구만이 지표면에 나오도록 땅에 묻었다. 세절된 대나무를 넣은 옹기를 뒤집어서 양쪽 옹기의 입구가 맞닿도록 땅속에 파 묻은 다른 옹기와 입구를 맞춘 후, 황토를 물에 개어서 땅 위로 나온 옹기를 완전히 봉하였다. 마지막으로 옹기를 감싼 황토 주위에 왕겨를 다량 쌓아서 이 왕겨에 불을 지피고 약 하루 반나절 정도 타도록 하였다. 다음 열을 받은 대나무로부터 흘러내린 액체가 땅에 파묻은 옹기로 유입되게 되는데 이것이 죽력 원액이다. 이 화죽력 원액에는 타르 성분이 다소 포함되어 있는데, 타르 성분으로 제거하기 위해서 죽력 원액을 플라스틱 용기에 1년간 정치시켜 중간층의 정제된 죽력을 얻었다The 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.
<실시예 3-2> 죽력 첨가 청국장의 제조 Example 3-2 Preparation of Cheonggukjang Added with Bamboo Salt
상기 <실시예 1-2>에서 얻어진 죽순 분말이 7:3의 중량비로 첨가되어 제조된 청국장에 청국장 전체 100 중량부 대비 죽초액을 3, 5, 7 또는 9 중량부로 균일하게 첨가·혼합하여 죽초액이 첨가된 청국장을 제조하였다.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.
<< 비교예Comparative example > > 일반 청국장의 제조Manufacture of General Cheonggukjang
상기 <실시예 1-2>와 동일하게 청국장을 제조하되, 죽순 분말을 첨가하지 않고 제조하였다. 구체적으로 국산 대두를 수세하여 상온에서 12시간 정도 침지시킨 후 2시간 동안 채반에 넣어 자연 탈수시켰다. 탈수시킨 대두를 50분간 120℃의 고압 멸균기에서 증자시키고 상온으로 냉각한 다음, 배양 용기에 깨끗한 볏짚을 깔고 상기 증자된 대두 3kg를 그 위에 부은 다음 볏짚을 덮고, 다시 삼베를 덮었다. 다음 37℃에서 40시간 동안 발효시켜 청국장을 제조하였다.
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.
<< 실험예Experimental Example > > 향미성과Flavor 기능성에 대한 관능평가 Sensory evaluation of functionality
<실험예 1> 청국장의 향미성에 대한 관능 평가 Experimental Example 1 Sensory Evaluation on the Flavor of Cheonggukjang
상기 <실시예 1 내지 3>에서 제조된 청국장의 향미성을 상기 <비교예>에서 제조된 청국장의 향미성과 다음과 같이 비교·평가하였다. The flavor of Cheonggukjang prepared in <Examples 1 to 3> was compared and evaluated as follows.
상기 <실시예 1 내지 3>의 청국장과 <비교예>의 청국장을 통상의 요리 방법에 따라 요리한 다음에, 남녀 각 5명씩 무작위로 선출된 10명에게 이를 시식게 하여, 냄새와 맛에 대하여 5점 척도법에 따라 최고 5점, 최저 1점을 주도록 하였다.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.
냄새에 대해서는 청국장 특이취의 강도가 낮을수록 높은 점수를 주도록 하였다. In terms of odor, the lower the intensity of Cheonggukjang specific odor, the higher the score.
결과를 평균값으로 하여 아래의 <표 1>에 나타내었다.The results are shown in Table 1 below as average values.
상기 [표 1]의 결과는 죽순 분말이 첨가되어 제조된 경우 뚜렷하게 청국장 특이취의 강도가 약해지고 맛도 향상됨을 보여준다. 그러나 죽순 분말이 10 중량%로 포함될 경우 청국장 특이취가 약해지는 정도가 상대적으로 낮았으며 맛이 향상되는 효과도 상대적으로 낮았다. 또 죽순 분말이 40 중량%로 포함될 경우 청국장의 특이취의 강도가 약해지는 정도가 매우 높았으나 맛은 죽순 분말이 20 중량% 또는 30 중량% 포함되는 경우에 비하여 오히려 떨어졌다. 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.
또한 죽초액과 죽력을 청국장의 제조 후에 3 내지 7 중량부로 첨가한 경우 맛에는 특별한 영향이 없이 청국장 특이취의 강도는 더욱 낮아지는 효과를 보였으며, 다만 죽초액과 죽력의 첨가량을 9 중량부로 하였을 때 청국장의 특이취의 강도는 낮아졌으나 맛은 떨어지는 결과를 보였다. 이것은 죽초액과 죽력이 일정량 이상 첨가될 경우 그들 특유의 맛이 청국장의 맛을 상쇄하기 때문인 것으로 판단된다. 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.
<실험예 2> 청국장의 기능성에 대한 관능평가 Experimental Example 2 Sensory Evaluation of the Functionality of Cheonggukjang
<실험예 2> 청국장의 향변비 효과의 관능 평가 Experimental Example 2 Sensory Evaluation of Cheonggukjang's Constipation Effect
상기 <실시예 1>에서 제조된 4가지 청국장의 향변비 효과를 <비교예>에서 제조된 청국장의 항변비 효과와 다음과 같이 비교·평가하였다. 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.
변비 증상이 있는 남녀 각 10명씩 무작위로 선출된 20명을 대상으로, 상기 <실시예 1>의 청국장과 <비교예>의 청국장을 통상의 요리 방법에 따라 요리하여 2일에 1회 10일 동안 총 5회 점심 식사 시 섭취하도록 한 다음에, 하기 기준에 따라 하기 각 항목에 응답한 검사 요원의 수로 비교 평가하였다.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.
<변의><Variation>
a: 배변이 곤란함a: difficulty in bowel movements
b: 배변량이 적고 잔변감이 있음b: small bowel movement and residual feeling
c: 배변하는 데 무리가 없음c: good defecation
<배변 횟수><Fecal count>
a: 1일 1회a: once a day
b: 2일에 1회b: once every 2 days
c: 3일에 1회c: once every 3 days
d: 기타(일정하지 않음)d: other (not constant)
<효과 종합><Effect synthesis>
a: 전혀 개선되지 않았다.a: No improvement at all.
b: 변비가 완전히 해소되지는 않았으나, 개선 효과가 있다.b: Constipation is not completely resolved, but there is an improvement.
c: 변비가 완전히 해소되었다.c: constipation was completely resolved.
결과는 하기 <표 2>와 같다.The results are shown in Table 2 below.
division
상기 <표 2>는 <실시예 1>의 기능성 청국장의 경우 <비교예>의 청국장과 비교하여 뚜렷한 항변비 효과가 있음을 보여준다. 특히 죽순 함량이 많을수록 대체로 항변비 효과가 높았다. 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.
<실험예 3> 청국장의 항비만 효과의 관능 평가 Experimental Example 3 Sensory Evaluation of Cheonggukjang's Anti-obesity Effect
상기 <실시예 1>에서 제조된 4가지 청국장의 향비만 효과를 <비교예>에서 제조된 청국장의 항비만 효과과 다음과 같이 비교·평가하였다.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.
과체중인 성인 남성 10명을 대상으로, 상기 <실시예 1>의 청국장과 <비교예>의 청국장을 통상의 요리 방법에 따라 요리하여, 2~3일에 1회 2달 동안 점심 식사 시 섭취하도록 한 다음에, 2달 경과 후 체중 변화량을 측정하여 체중 변화량의 평균값을 하기 <표 3>에 나타내었다.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.
상기 <표 3>은 <실시예 1>의 4가지 청국장의 경우 <비교예>의 청국장과 비교할 때 뚜렷한 항비만 효과를 보여주고 있다. 죽순 분말의 함량이 증가할수록 항비만 효과가 증가하였으나 죽순 분말의 함량이 20 중량% 이상일 경우는 대체로 유사한 항비만 효과를 보였다. 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)
(b) 대두를 증자하는 단계,
(c) 증자한 대두와 죽순 분말을 8:2 내지 7:3의 중량비로 혼합하는 단계,
(d) 상기 증자한 대두와 죽순 분말의 혼합물에 고초균을 접종시켜 발효시키는 단계, 및
(e) 상기 발효 단계 후에 그 얻어진 청국장 100 중량부 대비 죽초액 또는 죽력을 3 내지 7 중량부의 범위로 첨가하는 단계를 포함하는 청국장의 제조 방법.
(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.
상기 죽순은 분죽의 죽순인 것을 특징으로 하는 청국장의 제조 방법.
The method of claim 1,
The bamboo shoot is a production method of the cheongukjang characterized in that the bamboo shoot of the bamboo.
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.
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