KR101282781B1 - Manufacturing method for a soup can prepared with fermented soybeans - Google Patents

Abstract

The present invention is easy to carry, store and distribute, and is a delicious seasoned Cheonggukjang that has been developed and cooked with a traditional and original taste by adding the techniques of strain cultivation, which has been further developed to the traditional method, and is easy and convenient to use. Of course, it relates to a manufacturing method of canned soybeans that can be maintained for more than two years to reduce the discomfort caused by the peculiar smell of Cheonggukjang during manufacturing and distribution,
A first step of washing the soybeans in clear water, dipping and ripening, and then fermenting in a fermenter to obtain spawn Chungcheongjang;
Distilled water, yeast extracts (Yeast extract), glucose (Glucose) was dissolved sterilization Soybean zymogen note used as a culture medium for, and was inoculated to the seed Soybean number of 10 ⁶ / ml so cultured soybean production mogyun (母of soybean germs Iii) a second process of obtaining;
A third process of washing soybeans in clear water, immersing and ripening, and then inoculating and fermenting the first generation of the first generation parent strains of about ^{6 6} / ml produced in the second process to produce the fermented soybean paste;
A fourth process of mixing the raw soybean soup with seasoning and seasoning;
A fifth process of heating and seasoning the seasoning mixture to fill the inside of the canned food and sterilize the food; And
And a sixth process of heating and sterilizing the canned food.

Description

MANUFACTURING METHOD FOR A SOUP CAN PREPARED WITH FERMENTED SOYBEANS}

The present invention relates to a manufacturing method of canned Chungkukjang, and more specifically, easy to carry, store and distribute, and is developed and cooked in a traditional and original taste by adding the technique of strain culture further developed in the traditional method As a delicious seasoning seasoned with soybeans, it is easy and convenient to cook and use, and also relates to a method for producing canned soybeans that can reduce the discomfort caused by the peculiar smell of cheonggukjang during manufacturing and distribution.

Cheonggukjang is a traditional fermented food that has been handed down from ancient times. It contains not only the nutritional ingredients of soybeans, but also dietary fiber, phenolic acid, saponin, phytic acid and phospholipid, which prevents arteriosclerosis, heart disease and diabetes, It is known to have excellent effects on the prevention of osteoporosis and anti-cancer effects and adult diseases such as obesity.

In spite of the health benefits mentioned above, Cheonggukjang is difficult to produce Cheonggukjang, which is difficult, hard and uniform to produce Cheonggukjang. Moreover, there is no standardized cooking method. Cheonggukjang side dishes can not be easily done.

To solve this problem, make more uniform Cheonggukjang, make the use of Cheonggukjang simple and easy to use, easy to carry, easy to store, and there is no risk of deterioration even after long-term storage. You can pour and simply boil it or canned seasoned Cheonggukjang. You can use it as a seasoning sauce or side dish by just opening the lid.In addition, you can use it as a chemical seasoning when cooking various kinds of stew, especially for foreigners or young generations. There is a need for products developed to be applied.

In addition, it is easy to enjoy the traditional taste by simple cooking process. Bacillus cereus, a food poisoning bacterium that is harmful to human body, is sterilized and Bacillus subtillus, which is a beneficial bacterium of chungkuk, is sterilized. Has developed the present invention to provide some living state.

Cheonggukjang taste using purely isolated Bacillus subtillus in Cheonggukjang fermentation tastes inadequate and tastes like Cheonggukjang. subtillus) bacteria but not only bacteria are included, but because the bacteria act as seasonings, Korean traditional Korean Cheonggukjang, because it has a complex and rich taste, in the present invention, it is cultured by using the conventional production of Cheonggukjang as a seed mass use.

The present invention has been proposed in order to solve the conventional problems, and its object is to provide a method of producing canned Chungkukjang that uses the conventional production of the cheonggukjang as a seed, and using the complex strain cultured as a fermentation strain.

In addition, another object of the present invention is to collect the seed from the Cheonggukjang produced by the traditional natural fermentation method, and cultivate the seed in an incubator to make the mother seedlings, and It is to provide a manufacturing method of canned Chungkukjang can be used to prevent the variation of taste of the taste in accordance with the generation of bacteria by using only one generation of cultured parent bacteria (母 菌).

In addition, another object of the present invention is to provide a manufacturing method of canned cheongukjang can be kept in a convenient and easy as well as easy to carry and store the Cheonggukjang soybeans seasoned in Cheonggukjang.

In addition, another object of the present invention is seasoning Cheonggukjang seasoned with seasoning is easy and easy to cook, can produce various kinds of Cheonggukjang according to your preferences and tastes, enjoy the delicious and nutritious Cheonggukjang, it is beneficial to the body Silver and harmful bacteria are to provide a method of manufacturing canned chunggukjang sterilized.

In addition, another object of the present invention is to provide a manufacturing method of canned Chungkukjang can reduce the discomfort caused by the smell peculiar to Cheonggukjang during manufacturing and distribution preservation.

However, the object of the present invention is not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description.

According to a feature of the present invention for achieving the above object,

After soaking the beans in clear water, and after soaking for 12 to 24 hours, the color of the beans becomes dark red. After fermenting for about 48 hours in a fermenter that can maintain the temperature of 42 ℃, First process to obtain;

Yeast extract and Glucose were dissolved in distilled water and sterilized at 121 ° C for 25 minutes and used as a culture medium for fermentation strains of Cheonggukjang. A second step of culturing at a temperature of about 24 hours to 48 hours and culturing the number of Chungguk coli to about 10 ⁶ / ml to obtain the production of Cheonggukjang;

Cleaning the beans to the same procedure as the first step in the clear water, and then after immersed in 12 to 24 hours the color of the beans in dark red are cooked so the day number of the soybean germs produced in the second step 10 ⁶ / a third process of inoculating about 1 ml of parent strain (母 菌) and producing fermented soybean soup after fermenting for 24 to 36 hours in a fermented soybean soup set at 42 ° C;

A fourth step of grinding 70-80% of the raw cheonggukjang of the third step with seasoning and seasoning;

A fifth process of heating the seasoning mixture of the fourth process to 100 ° C. or more to cook and sterilize the seasoning soybean soup mixture, and then filling the inside of the canned food and vacuum seaming; And

After the preliminary sterilization by heating the canned food of the fifth process for 10 minutes at 105 ℃, it provides a manufacturing method of canned cheonggukjang comprising a sixth process of heating the canned food at 118 ℃ for 50 minutes.

At this time, according to an additional feature of the present invention, it is preferable to mix the seasoning and seasoning in 50 to 70% by weight and 15 to 30% by weight of purified soybean soup in the fourth process.

Applying the manufacturing method of the canned Chungkukjang of the present invention made as described above, the seedlings are made from the cheonggukjang produced by the conventional method, and the seedlings are cultured according to the generation of bacteria because only one generation is used. Cheonggukjang taste is effective to prevent variations.

In addition, by adding various seasonings and spices to Cheonggukjang, it can be seasoned, sterilized, canned and packaged so that it is easy to carry and store Cheonggukjang, and it is easy to distribute and seasoning. And there is an effect that can reduce the discomfort caused by the peculiar smell of Cheonggukjang during distribution preservation.

In addition, it is a canned flavor seasoned Cheonggukjang can be tasted by each taste, the bactericidal bacterium Bacillus cereus is sterilized and the beneficial Bacillus sbertilus is partially alive to provide a beneficial cheonggukjang There is.

In addition, Cheongguk canned foods to which the present invention is applied can be used for various purposes such as Cheonggukjang stew, basic side dish, complex seasoning, Cheonggukjang 쨈 (used for bread), and the taste of Korea can be favored by foreigners.

1 is a flow chart showing a method of producing canned soup in accordance with a preferred embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings, the manufacturing method of canned cheonggukjang according to a preferred embodiment of the present invention will be described in detail.

However, the scope of the present invention is not limited by the embodiments presented in the specification of the present invention, and the technical idea of the present invention and claims to be described below by those skilled in the art to which the present invention pertains. It is to be understood that various modifications and variations are possible within the scope of equivalents.

Further, in describing the embodiments, descriptions of technical contents which are well known in the technical field to which the present invention belongs and which are not directly related to the present invention will be omitted. This is for the sake of clarity of the present invention without omitting the unnecessary explanation.

Accompanying drawings Figure 1 is a flow chart showing a method of manufacturing canned soup in accordance with a preferred embodiment of the present invention.

As shown in the accompanying drawings, first, the beans are washed three to five times in clear water to remove foreign substances and four minutes, and soaked beans about two times after 12 hours (summer) to 24 hours (winter) soaking. The soaked soybeans are cooked enough for about 1 hour in a high-pressure steam cooker at 120 ° C. and steamed until the color of the beans becomes dark red.

Use only this soybeans by itself, or put straw in the middle of the soybeans and ferment for about 48 hours in an incubator set at a temperature of 42 ℃ to obtain a seed germ.

5 g of yeast extract and 3 g of glucose were dissolved in 1 liter of distilled water and sterilized at 121 ° C for 25 minutes to use as a culture medium for fermentation strains of Chunggukjang. It is incubated for about 24 hours to 48 hours at 36 ° C., and the number of Chungguk coli is incubated at 10 ⁶ / ml, and this is used as a production strain of Cheonggukjang.

In the same process as the spawn production, soybeans are washed 3-5 times in clear water to remove foreign matters and four minutes, and soaked for 12 hours (summer) to 24 hours (winter), and then fully cooked for about 1 hour at 120 ° C in a high-pressure steam cooker. by a sufficiently cooked jjinkong the red color of the beans search about day number of soybean bacterium 10 ⁶ / mogyun (母菌) in ml jjinkong about 1L sprayed inoculated evenly about 450kg in soybean fermenter set to 42 ℃ 24 After fermentation for a short time of about 36 to 36 hours, the production of raw cheonggukjang.

The reason for inoculating steamed soybean with ^{6 6} pcs / ml of fermented soybean is 24 hours to 36 hours. The fermentation takes place most actively in 24 to 36 hours. This is to stop when the fermentation of Cheonggukjang is the most active because it increases bitterness or ammonia smell. At this time, only one generation of mother bacteria (母 菌) is used to prevent the variation of taste in the taste of the soybean paste caused by the generation of bacteria.

Cheonggukjang produced in this way is used as a seasoning soybean soup base chopping roughly 70 to 80% by volume in order to reduce the error of automatic packing and packing weight.

Here, look at the seasoning compounding ratio of the present inventors can be added to the canned chungkukjang, raw cheongguk (base) 61.98%, purified water 27.55%, refined salt 4.2%, soy flour 2.75%, white sugar 1.44%, starch 1.38%, anchovy powder 0.57%, shrimp powder 0.06 It is composed of%, dama powder 0.03%, shiitake 0.03%, IMP0.01% , and when the starch is added to each of the mixture of Cheonggukjang blended as described above, there is an effect that the tissue of the Cheonggukjang mixture is condensed.

The seasoning mixture is heated to 100 ° C. to cook and sterilize the seasoned soybean paste mixture for the purpose of cooking and sterilizing the mixture. The temperature for heating the blended Chunggukjang mixture is more preferably heated and sterilized to 100 ℃.

In particular, while heating the Cheonggukjang mixture, the micro-air particles inside the Cheonggukjang mixture should be almost completely removed while stirring using a triple jacket or the like so as not to burn.

As described above, the blended cooking is completed, and filling the inside of each canned Cheonggukjang mixture from which the bubbles inside the Cheonggukjang mixture is removed. At this time, the product temperature should be processed in the shortest time so as to maintain the heated temperature at the time of cooking, and as much as possible, 90 ℃ or more can be maintained.

After filling the mixture of Cheonggukjang in the canning, the seaming in a vacuum state of 0.2-0.3kg / ㎠ in the seaming machine (winding machine). The canned food, which has been seamed for packaging, is placed in a tank filled with water as much as 90 ° C as possible. The canning of the canned food into the thermal insulation tank is such that, even if the canned food is continuously fed, by the buoyancy and resistance of the water, the canned foods are not damaged from each other and the foreign matters which can be stuck to the canned food can be maintained and the product temperature can be maintained. do.

Then, the canned food loaded into the heat storage tank is taken out and transferred to a steam autoclave to sterilize the canned food.

Here, the sterilization process is largely divided into three steps. First, the first process is a preheating process for 10 minutes at 105 ℃. At this time, the process of removing the cold air mass (air pocket) inside the sterilization apparatus by opening the degassing valve while applying steam pressure to the sterilization apparatus. The reason for removing the air is that when the air mass (air pocket) occupies a part of the inside of the sterilization apparatus (air pocket), sterilization is not performed below the set temperature by that portion. That is, in order to be sterilized, the temperature must be maintained evenly at a set temperature, since the inside of the air mass is a temperature below that.

When the air mass is removed inside the sterilization apparatus, a sterilization process is performed. Sterilization process is to remove common harmful bacteria, and autoclaved at 118 ℃ for 50 minutes. At this time, the degassing valve is opened a little to allow the internal temperature of the sterilizer to be circulated evenly and to prevent the formation of another air bag.

The sterilization process is to remove harmful bacteria contained in seasoned soy sauce. If the sterilization is higher than the reference temperature and the reference time, soybeans burn, browning occurs, and when lowered is not completely sterilized.

As a last step, the canned food can be cooled by using sodium metaphosphate in order to prevent corrosion of the canned food during cooling by cooling.

When the canned soybean is filled in the canned food, the amount may be 100 to 200 g. That is, it is for the effect of perfect sterilization by maintaining the sterilization center temperature of the product during sterilization, and the amount that can be cooked and eaten once by family of 3-4 people depending on the use, preference, usage and cooking method. The filling capacity of the canned Chungkukjang is, for example, an amount to boil and eat 100 to 200 g of cans in 500 cc of water.

Claims (2)

After soybeans are washed in clear water, and after soaking for 12 hours to 24 hours, the color of the beans is ripe enough to have a dark red color, and then fermented for 48 hours in a fermenter that can maintain a temperature of 42 ° C to obtain spawn seedlings. First process;
Yeast extract and Glucose were dissolved in distilled water and sterilized at 121 ° C for 25 minutes and used as a culture medium for fermentation strains of Cheonggukjang. A second step of culturing to 24 ° C. to 48 hours for the number of Chungkukjang bacteria to be 10 ⁶ / ml to obtain the production of Cheonggukjang;
Cleaning the beans to the same procedure as the first step in the clear water, and then after immersed in 12 to 24 hours the color of the beans in dark red are cooked so the day number of the soybean germs produced in the second step 10 ⁶ / a third process of inoculating only the first generation mother seed (ml) to ferment for 24 hours to 36 hours in a fermented soybean, set at 42 ° C., to produce saengcheonggukjang;
A fourth step of grinding 70-80 % by volume of the raw cheonggukjang of the third step with seasoning and seasoning;
A fifth process of heating the seasoning mixture of the fourth process to 100 ° C. to cook and sterilize the seasoning soybean soup mixture, filling the inside of the can, and vacuum seaming; And
And a sixth step of preliminary sterilization by heating the canned food of the fifth process at 105 ° C. for 10 minutes and then heating the canned food at 118 ° C. for 50 minutes for sterilization. The method of claim 1,
In the fourth process, the method of producing canned Chungkukjang, characterized in that 50 to 70% by weight of raw soybean soup, 15 to 30% by weight of purified water mixed with seasonings and seasonings so that the shelf life is maintained for at least two years.

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