KR101292734B1 - Method for prepairing chunggukjang enriched mineral using glassworts - Google Patents

Abstract

The present invention relates to a method for producing mineral-enriched Cheonggukjang using tung bark, and more specifically, dung tung bark containing a large amount of minerals by immersing soybeans in the extract to adsorb minerals and nutrients to soybeans, and then fermenting and aging the minerals. The present invention relates to a method for preparing mineral-enriched Cheonggukjang using a bark which can not only contain a large amount but also promote fermentation of soybeans to improve taste and nutrition.
According to the present invention, a method for preparing mineral-enriched Cheonggukjang using tung bark comprises the steps of preparing hot tung bark extract by hydrothermally extracting tung bark, and dipping and soaking the soybean in the tung bark extract to make steamed beans. Bacillus subtilis ( Bacillus subtillis ) to inoculate and fermentation is characterized in that it comprises the step of preparing the cheonggukjang.

Description

METHOD FOR PREPAIRING CHUNGGUKJANG ENRICHED MINERAL USING GLASSWORTS}

The present invention relates to a method for producing mineral-enriched Cheonggukjang using tung bark, and more specifically, dung tung bark containing a large amount of minerals by immersing soybeans in the extract to adsorb minerals and nutrients to soybeans, and then fermenting and aging the minerals. The present invention relates to a method for preparing mineral-enriched Cheonggukjang using a bark which can not only contain a large amount but also promote fermentation of soybeans to improve taste and nutrition.

Cheonggukjang is a traditional fermented food using soybeans. Steamed soybeans on rice straw are fermented and fermented at 40 ℃ for 2 ~ 3 days. Bacillus The enzymes produced by subtillis ) decompose proteins and sugars to produce sticky viscous materials consisting of levan form fructan and polyglutamate, which have a unique odor and unique taste. In addition, since it contains a large amount of various bioactive substances such as isoflavone, phytic acid, saponin, trypsin inhibitor, tocopherol, unsaturated fatty acid, dietary fiber, oligosaccharide, and antioxidants and thrombolytic enzymes derived from soybeans, the importance as a functional food is emphasized. have.

Salicornia herbacea , glasswort) is an annual herb belonging to the Chenopodiaceae, and grows in high salt concentrations, so it saves and accumulates more salts than plants in the plants to withstand osmotic pressure, and to withstand high concentrations of salt stress. It is known to contain zwitterionic compounds such as betaine to adapt to high osmotic environments. In addition, it contains a lot of minerals and dietary fiber, such as magnesium, calcium, iron and potassium, and is rich in amino acids and fatty acids, and is used in herbal medicine and civilian medicine as a treatment for stool, constipation, indigestion, gastrointestinal diseases, hepatitis and kidney disease. It has been widely used. Kung bark is known for its functions such as antioxidant activity, anti-diabetic, anti-hyperlipidemia, hypoglycemia of enzymatic hydrolysates and improvement of serum lipids.

As such, it is being developed as a health food with a variety of functions by using a lumpy grain containing a large amount of useful components for the human body. For example, Republic of Korea Patent Publication No. 10-0587399 relates to the manufacturing method of soy sauce and miso by adding brown rice vinegar to the hamcho, Republic of Korea Patent Publication No. 10-0882003 is functional health consisting of Cheonggukjang, hamcho and shiitake mushroom There is a method of manufacturing food.

However, no known cheonggukjang recipe has been prepared by immersing and soaking soybeans in useful components of the bark extracts to promote fermentation, and simply adding powders to maximize the efficacy of various beneficial ingredients. Could not be exercised.

The present invention was conceived by recognizing the above-mentioned point is an object of the present invention is to immerse the soybeans in extracts containing a large amount of minerals soaking the minerals and nutrients in soybeans and then fermenting and ripening to contain a large amount of minerals In addition, to promote the fermentation of soybeans to improve the taste and nutrition is to provide a method of producing mineral-enriched Cheonggukjang using a bark.

In order to achieve the above object, the manufacturing method of mineral-tung Cheonggukjang using tung bark according to the present invention comprises the steps of preparing the tung bark extract by hydrothermally extracting the tung bark, and soaking the beans in the tung bark extract to increase the steam. After making soybeans, Bacillus subtillis ) is characterized in that it comprises the step of inoculating and fermenting to prepare the Cheonggukjang.

In addition, the method of producing mineral-tung Cheonggukjang using the bark according to the present invention, the step of producing the bark extract, the step of powdering the dried bark with a grinder, and 1Kg weight of the bark powder 5L purified water Adding hot water at a temperature of 98-100 ° C. for 2-4 hours, filtering with a filter cloth, and concentrating under reduced pressure to prepare a Tung-Madi extract of salinity of 4%. 12 parts by weight in 2L volume of the sulphate extract, 12-18 hours immersed in a high-pressure sterilization cooker to make cooked beans, and Bacillus Bacillus in the cooked beans subtillis ) and characterized in that it comprises the step of fermentation at 37 ~ 40 ℃ 24 ~ 72 hours fermentation.

The method for producing mineral-enriched Cheonggukjang using the bark according to the present invention by the configuration as described above is to immerse the soybeans in the extract with a lot of minerals soaking the soybeans in the extract and adsorb the minerals and nutrients to the beans and then ferment and mature the minerals. Not only does it contain a large amount, but also promotes fermentation of soybeans, which has the advantage of improving taste and nutrition.

1 is a flow chart showing a method of producing mineral-enriched Cheonggukjang using a bark according to an embodiment of the present invention

Hereinafter, with reference to the drawings and examples will be described in more detail the manufacturing method of the mineral-enhanced Cheonggukjang using the bark according to the present invention.

1 is a flow chart illustrating a manufacturing method of tungtong mineral reinforced Cheonggukjang according to an embodiment of the present invention. Referring to the drawings, the manufacturing method of the Tungmad mineral reinforced Cheonggukjang according to an embodiment of the present invention is as follows.

(1) Preparation of Squash Extract

The collected burrs are washed to remove roots and foreign substances, and the dried burrs are powdered with a grinder. Purified water (5L volume of purified water: 1Kg weight of kung bark) was added to the kung bark powder, followed by hot water extraction at 98 ~ 100 ° C. for 2 ~ 4 hours, filtered through a filter cloth, and concentrated under reduced pressure to prepare a kung bark extract having a salinity of 4%.

(2) production of tungdi mineral reinforcing Cheonggukjang

Choice and the bean cleaning the Salicornia extract (Salicornia extract 2L volume: beans 1Kg by weight) was immersed in 12 ~ 18 hours, to a heat treatment by autoclaving of the cooker and then steamed beans made of steamed beans Bacillus subtilis (Bacillus inoculate with subtillis ) and fermentation aging for 24 to 72 hours at 37 ~ 40 ℃ to prepare the saengcheonggukjang.

Conventional methods can be inoculated by placing the soybeans in the place where rice straw, which has many breeding varieties of rice, or by inserting rice straw into soybeans, or inoculating them by diluting them with sterile physiological saline. You may. Bacillus for Fermenting Cheonggukjang subtillis ) is a carbon source of glucose, sucrose, fructose and nitrogen as amino acids, such as glutamic acid, arginine, aspartic acid, proline, amino acids, vitamins, minerals, etc. are required for its growth. Soy is a good medium for the growth of Bacillus subtilis because it contains a lot of the above nutrients.

In particular, the present invention is activated by germination and cell division of Bacillus subtilis by the sugars and amino acids, especially rich in various minerals contained in the bark can not only shorten the fermentation period of Cheonggukjang but also strengthen the minerals that are easily lacking in modern people Cheonggukjang can be obtained.

(3) Tung Kyun Mineral Strengthened Cheonggukjang Powder Manufacturing

The fermented saengcheonggukjang is dried to powder 100 ~ 150 mesh with a grinder to prepare a saengcheonggukjang powder. The raw cheonggukjang powder prepared as described above is preferably filled in a powder state or capsule, or molded and processed into a pill or granule so as to be portable and easily eaten when desired.

Mineral-enhanced Cheonggukjang and Cheonggukjang powder using the Tung Kung Kung prepared according to an embodiment of the present invention prepared as described above to enhance the minerals of Kung Kung Kung decrease the peculiar odor of Cheong Kuk Chang, and various rich nutrients interact with each other. To increase.

Hereinafter, with reference to the embodiment will be described in more detail the manufacturing method of the mineral strengthened Cheonggukjang using the bark according to the present invention.

<Example 1: Preparation of spurs extract>

The collected burrs are washed to remove roots and foreign substances, and the dried burrs are powdered with a grinder.

10 L of purified water was added to 2 Kg of the lumped powder, extracted with hot water at 100 ° C. for 3 hours, filtered through a filter cloth, and concentrated under reduced pressure to prepare a lumped extract of 4% salinity.

<Example 2: Preparation of Tung Bark Mineral Enhanced Cheonggukjang>

1Kg of selected and washed soybeans were dipped into 2L of tung bark extract for 12 hours, heated for 30 minutes with a autoclave to make steamed beans, and then inoculated with Bacillus subtillis in the cooked beans and fermented at 37 ℃ for 48 hours. Aged and prepared soybean soup.

Example 3 Preparation of Sung Kite Mineral-Reinforced Cheonggukjang Powder

The fermented saengcheonggukjang was dried to 60 ℃ and powdered to less than 100 mesh using a grinder to prepare a saengcheonggukjang powder.

<Comparative Example 1: Manufacture of General Cheonggukjang without additives>

To compare with the Tung Kyun mineral-enriched Cheonggukjang, the manufacture of Tung Kyun without Tung Kyun Kung is washed with 1Kg of soybeans, soaked in 2L of purified water for 12 hours and drained. After steaming for 30 minutes at 121 ℃ in a autoclave, the bean's temperature is cooled to 30 ℃ and Bacillus subtillis ) was fermented and aged at 37 ° C. for 48 hours to prepare a general Cheonggukjang.

<Test 1: Component analysis of spurs>

Table 1 summarizes the results of analyzing the component analysis of the bark used in Example 1. According to Table 1 it can be confirmed that the bump is a material containing a lot of functional ingredients.

Item content Item content Ashes (%) 32.32 Aspartic Acid (mg / 100g) 369.75 Crude fat (%) 2.18 Threonine (mg / 100g) 164.57 Crude protein (%) 6.76 Serine (mg / 100g) 206.28 carbohydrate(%) 58.74 Glutamic Acid (mg / 100g) 466.58 Polyphenol (mg / 100g) 1435.13 Glycine (mg / 100g) 212.16 Flavonoids (mg / 100g) 556.95 Alanine (mg / 100g) 212.42 Vitamin C (mg / 100g) 133.16 Valine (mg / 100g) 227.13 Betaine (mg / mL) 1.60 Methionine (mg / 100g) 42.26 Zinc (mg / kg) 27.82 Isoleucine (mg / 100g) 183.09 Copper (mg / kg) 21.34 Leucine (mg / 100g) 322.97 Calcium (mg / kg) 8520.88 Tyrosine (mg / 100g) 177.30 Iron (mg / kg) 282.83 Phenylalanine (mg / 100g) 203.37 Manganese (mg / kg) 75.27 Histidine (mg / 100g) 104.35 Sodium (mg / kg) 92898.06 Lysine (mg / 100g) 230.52 Potassium (mg / kg) 11812.76 Arginine (mg / 100g) 193.49 Magnesium (mg / kg) 7959.67 Proline (mg / 100g) 173.59

<Test 2: Quality Characteristics of Cheonggukjang>

Table 2 shows the results of analyzing the quality characteristics of the Tung bark mineral Cheonggukjang and General Cheonggukjang prepared in Example 2 and Comparative Example 1. Referring to Table 2, the salinity was 0.3% in the general Cheonggukjang and 2.2% of the mineral burial. The pH did not show a big difference, and amino nitrogen was a little higher than normal Cheonggukjang.

Name of sample Salinity (%) pH Amino nitrogen (mg%) General Cheonggukjang 0.3 7.2 698.5 Bongmad Cheonggukjang 2.2 7.0 687.4

<Test 3: Cheonggukjang Mineral Analysis>

Table 3 shows the results of ICP-OES analysis on the minerals of Tung Kyun mineral and Cheonggukjang prepared in Example 2 and Comparative Example 1.

Referring to Table 3, it was found that the mineral content was higher in Cheonggukjang, which was compared to the general Cheonggukjang.

Ingredient (mg / kg)
Name of sample zinc sign calcium iron manganese salt potassium magnesium General Cheonggukjang 14.5 3,189 1,311 31.0 9.5 34 5,621 981 Tungmadul Mineral Cheonggukjang 20.8 4,073 1,265 20.7 22.5 10,974 6,812 2,166

<Test 4: Antioxidant Activity of Cheonggukjang>

Table 4 shows the results of measuring the antioxidant activity of the Tung bark mineral Cheonggukjang and General Cheonggukjang prepared in Example 2 and Comparative Example 1.

Referring to Table 4, the antioxidant activity measured by DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity was higher than that of normal Cheonggukjang.

Name of sample Antioxidant activity (%) General Cheonggukjang 23.7 Tungmadul Mineral Cheonggukjang 52.3

<Test 5: Cheonggukjang's Angiotensin converting enzyme (ACE) Inhibitory Effect>

Table 5 shows the results of measuring the inhibitory effect of Angiotensin converting enzyme (ACE) on the soybean curd and Chungcheongjang prepared in Example 2 and Comparative Example 1.

Referring to Table 5, ACE inhibitory effect was 85.4% in general Cheonggukjang, 92.2% of mineral burial in Soongkungjang, and the active ingredient of Kungjang increased the ACE inhibitory effect.

Name of sample Inhibitory effect of angiotensin converting enzyme (%) General Cheonggukjang 85.4 Tungmadul Mineral Cheonggukjang 92.2

The above description exemplarily illustrates the technical idea of the present invention, and those skilled in the art may make various modifications and changes without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention but to explain, and the scope of the technical spirit of the present invention is not limited by these embodiments. The scope of protection of the present invention should be interpreted by the following claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Claims (2)

Hydrothermally extracting the tung nodes to prepare a tung bark extract;
After dipping the soybeans in the soybean bark extract and cooking the cooked soybeans , and inoculating and fermenting the Bacillus subtillis in the cooked soybeans, the step of preparing the Cheonggukjang,
The step of preparing the tung bark extract, powdering the dried tung bark with a pulverizer, by adding 5L volume of purified water to 1Kg weight of the kung bark powder, hot water extraction for 2-4 hours at 98 ~ 100 ℃ and then filter cloth Filtering to and concentrating under reduced pressure to prepare a stalk extract of 4% salinity,
The step of preparing the Cheonggukjang, soaking 1Kg parts of soybeans in 2L volume of the sulphate extract 12 to 18 hours, heat-processed with a high-pressure sterilizer to make a steamed beans, Bacillus subtillis Inoculation to and fermentation at 37 ~ 40 ℃ 24 ~ 72 hours fermentation aging step, characterized in that the manufacturing method of mineral fortified Cheonggukjang using. delete

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