KR101346311B1 - Boiled chunggukjang including peanut flour and method for preparing the same - Google Patents

Abstract

The present invention relates to boiled peanuts soybean soup, more specifically, it contains peanut powder to improve the taste and aroma as well as to increase the calcium and amino acid content nutritionally better boiled peanuts soybean soup and its manufacturing method It is about.

Description

Boiled chunggukjang including peanut flour and method for preparing the same}

The present invention relates to Cheonggukjang, and more particularly, it contains peanut powder to improve taste and aroma, as well as to increase calcium and amino acid content, and more particularly to a high-quality boiled peanut Cheonggukjang.

Cheonggukjang is fermented in the shortest period (2-3 days) among soybean fermented foods, and it is a unique traditional fermented food that can eat beans most effectively, including its unique flavor and excellent nutritional ingredients.

Cheonggukjang is a variety of biologically active substances in the first, Cheongguk fermented bacteria Bacillus produces protease (protease), which acts to dissolve blood clots in the body. These clots block myocardial infarction, and myocardial infarction blocks the blood vessels that cause stroke.

Proteolytic enzymes contained in Cheonggukjang stay for 2-12 hours in the human body to dissolve blood clots in blood vessels, which can help prevent strokes and heart disease. In addition, as fermented soybean paste, browning material increases by eight times compared to soybeans. This browning substance has an antioxidant effect and can help improve diabetes by releasing insulin.

Lecithin, which is present in Cheonggukjang, has the ability to absorb and excrete cholesterol and oily components in blood vessels, thus preventing the incorporation of waste products in blood vessels. In addition, lecithin promotes insulin secretion, which also improves diabetes.

Soybeans include isoflavones, which are naturally found in soybeans, such as genistin, daidzin, and glycytin. They are combined with sugars, so the absorption rate is lowered. When fermented with Cheonggukjang, the enzyme that removes sugar contained in Cheonggukjang converts Genistein to genistein and increases the absorption rate.

Genistein is known as an antioxidant and anticancer substance, and is structurally similar to the female hormone estrogen. When the body lacks estrogen, it acts as an estrogen. Osteoporosis and other menopausal syndromes in women are associated with a lack of estrogen. Genistein acts as an estrogen.

Breast cancer is known to be associated with excess estrogen, where genistein acts as an anti-estrogen. After all, Genistein is a regulatory estrogen. Free radicals are known to cause cancer, various inflammations, and arteriosclerosis by damaging cells. Therefore, consuming enough antioxidants can help prevent or treat various lifestyle diseases.

Cheonggukjang fermented soybeans can be seen that the antioxidant activity is nearly double compared to the raw soybeans. Therefore, in terms of antioxidant intake, it is more advantageous to eat Chungkookjang than soybeans.

However, in the case of Cheonggukjang, there is a problem that many people have difficulty in eating due to the peculiar smell.

On the other hand, peanuts have different growth periods and contents and uses depending on the size of the seeds. The large seed species have large protein content and are usually used for snacking. It is used to squeeze oil and process foods such as sweets and bread. In South Korea, Yeongnam ㅇ Honam and South Korea, where south isothermal passes through the average temperature of 12 ° C, and Jeju Island are the most suitable for growing peanuts. Peanut varieties cultivated in Korea include peanuts that are standing in alleles and younger peanuts.

Peanut seeds contain 45 to 50% fat and 20 to 30% protein, and are rich in vitamins B1, C, and E, and are rich in minerals. Usually roasted for snacks and used widely for peanut butter, sweets, etc. Peanut oil is used for cooking oil, margarine, machine oil, lubricating oil.

Therefore, there is a need to utilize the excellent nutritional efficacy and physiological activity of peanuts, and to incorporate the existing food as a means of increasing the self-sufficiency of peanuts that are dependent on imports, and to develop a standardized recipe.

The present inventors completed the present invention by developing a technology of adding peanuts in the production of Cheonggukjang, which is recognized as a thrombolytic action and anticancer action as a result of research efforts to solve the above problems.

Accordingly, an object of the present invention is to include peanut powder in the production of Cheonggukjang, while increasing the content of amino acids and calcium contained in Cheonggukjang while still containing the advantages of conventional Cheonggukjang and nutritionally superior high-quality boiled peanuts Cheonggukjang and its manufacturing method To provide.

Another object of the present invention is to provide a boiled peanuts soybean soup and its manufacturing method that can reduce the smell of cheonggukjang and improve the taste by containing peanut powder.

The objects of the present invention are 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.

In order to achieve the above object of the present invention, the present invention comprises the steps of first washing and soaking soybeans, and then cooking the soaked soybeans after cooking; Fermentation step of inoculating Bacillus bacteria to the prepared soybeans and then mixing the fermented peanut powder; And it provides a method for producing boiled peanuts Cheonggukjang comprising a ripening step of aging the fermented product after the fermentation step.

In a preferred embodiment, the fermentation step is carried out in the fermenter for 17 to 19 hours in the temperature range of 35 to 50 ℃, humidity range of 75 to 85%.

In a preferred embodiment, the peanut powder is mixed in an amount of 5 to 25% by weight based on 75 to 95% by weight of the beans added in the fermentation step.

In a preferred embodiment, the aging step is performed for 23 to 30 hours in the temperature range of minus 1 to 5 ℃.

In addition, the present invention provides a boiled peanuts soybean soup containing 5 to 25% by weight based on the total weight of the peanut composition.

In a preferred embodiment, when the peanut powder contains 15% by weight, the calcium content of the boiled peanuts soybean soup is the highest.

In a preferred embodiment, when the peanut powder is contained 15% by weight, the total amino acid content of the boiled peanuts Chunggukjang is the highest.

In a preferred embodiment, a large amount of glutamic acid, aspartic acid, lysine, leucine, arginine, and proline in the total amino acids are included.

The present invention has the following excellent effects.

First, according to the present invention, the peanut powder is included in the production of the Cheonggukjang, and the nutritional benefits of the conventional Cheonggukjang are increased, while the content of amino acids and calcium contained in the Cheonggukjang is higher and nutritionally superior.

In addition, according to the present invention, by containing the peanut powder can reduce the odor peculiar to Cheonggukjang and improve the taste.

Although the terms used in the present invention have been selected as general terms that are widely used at present, there are some terms selected arbitrarily by the applicant in a specific case. In this case, the meaning described or used in the detailed description part of the invention The meaning must be grasped.

Hereinafter, the technical configuration of the present invention will be described in detail with reference to preferred embodiments.

However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Like reference numerals used to describe the present invention throughout the specification denote like elements.

The technical feature of the present invention is that the peanut powder is added to the fermentation and ripening process of the soybeans by adding the peanut powder during the production of the cheonggukjang so that the nutritional aspects, such as nutrition and taste and aroma, are improved over the conventional cheonggukjang. .

That is, the fermented soybean soup of the present invention is a fermentation and ripening step by Bacillus bacteria in the state containing peanut powder not only increases the content of calcium and amino acids, but also improves the flavor and taste.

Therefore, the method for preparing boiled peanuts soybean soup of the present invention comprises the steps of washing the beans and immersing them, and then cooling and preparing the soaked beans; Fermentation step of inoculating Bacillus bacteria to the prepared soybeans and then mixing the fermented peanut powder; And a ripening step of ripening the fermented product after the fermentation step.

Here, the fermentation step is carried out in the fermenter for 17 hours to 19 hours in the temperature range of 35 to 50 ℃, humidity range of 75 to 85%, especially peanut powder mixed in the fermentation step to 75 to 95% by weight of the soybean It is preferably mixed at 5 to 25% by weight. When the peanut powder is mixed at less than 5% by weight, the effect of adding the peanut powder does not appear, and when it exceeds 25% by weight, the cost is increased, whereas the effect of adding the peanut powder does not appear to be improved, but rather the effect is decreased. This is because a tendency appears. The aging step may be performed for 23 to 30 hours in the temperature range of minus 1 to 5 ℃.

In addition, Boiled Peanut Chunggukjang of the present invention comprises peanut powder in an amount of 5 to 25% by weight based on the total weight of the composition.

Particularly, when 15% by weight of peanut powder is contained, the calcium content of the finished boiled peanuts Cheonggukjang is the highest, and the total amino acid content is also the highest. At this time, glutamic acid is the highest among all amino acids, and aspartic acid, lysine, leucine arginine, and proline are included in the order.

Example 1

The production of Boiled Peanut Cheonggukjang was made in the following way at Promwell Co., Ltd. (Mokpo National University Incubator).

1. Preparation of spawn

The spawn for the production of Cheonggukjang was used Bacillus subtilis strain isolated from doenjang. The bacteria were prepared by incubating at 37 ° C. for 24 hours and inoculating 1% in LB liquid medium (Duchefa biochemie, bacto-tryptone 10%, yeast-extract 5%, sodium chloride 10%) and incubating for 9 hours. Cultured Bacillus subtilis The cells were recovered by centrifugation at 9,950 ㅧ g at 4 ° C. for 15 minutes, and the recovered cells were washed twice with sterile tertiary distilled water.

2. Preparation of Peanut Powder and Beans

Peanuts were produced in Jaeun-do, Sinan-gun in 2010 and used as samples while being stored in a refrigerator. The soybeans produced in Cheonggukjang were purchased from Jangheung (Domestic). Peanut powder was used to powder the peanuts stored in the mill, the reagent used a first-class reagent.

3.Manufacture of Boiled Peanut Cheonggukjang

Selected and washed with soybeans, soaked in 3 times the water corresponding to soybeans for 20 hours, and then steamed at 110 ° C for 30 minutes using an autoclave (three strike plants), cooled to 40 ° C, and then cultured spawn Bacillus subtilis Evenly sprayed to 1% (v / w) of boiled soybeans, and added to the prepared peanut powder, a mixture of peanut powder at a ratio of 5% by weight to 95% by weight of boiled soybeans (three strikes: 40 ℃ of Temperature and humidity of 80%) for 24 hours. And it was aged for 24 hours at -2 ℃ to prepare a boiled peanuts Cheonggukjang (PF-5%).

Example 2

Boiling peanut and soybean soup (PF-15%) was prepared in the same manner as in Example 1 except that the content of the added peanut powder was 15% by weight.

Example 3

Boiling peanut Chungkukjang (PF-25%) was prepared in the same manner as in Example 1 except that the content of the added peanut powder was 25% by weight.

Comparative Example

Comparative Example Boiling Cheonggukjang (Control) was prepared in the same manner as in Example 1 except that the peanut powder was not added.

Experimental Example 1

Boiled Peanuts Cheonggukjang (PF-5%, PF-15%, PF-25%) prepared in Examples 1 to 3 and Comparative Example Boiled Cheonggukjang prepared in Comparative Example (Control) in the following manner Analysis and the results are shown in Table 1. Statistical processing of the evaluation results was obtained using the SPSS (Statistics Package for the Social Science, Ver. 12.0 for Window) package to obtain the mean and standard deviation, ANOVA and Duncan's multiple range test. Statistical significance was verified, and the same was applied to other experiments afterwards.

(1) General composition analysis

According to the AOAC method (AOAC 1980), moisture was analyzed by drying at 105 ° C, dry ash by ash, and Soxhlet extraction by crude fat, and crude protein was analyzed by Food Code (2010). Carbohydrate is expressed as% of the total weight (%) minus moisture, ash, crude fat, crude protein.

(2) Crude fiber content analysis

It was analyzed by enzymatic gravimetric method by AOAC method. In other words, the samples were liquefied with heat stable termamyl α-amylase, followed by reaction of protease and amyloglucosidase in order to hydrolyze the protein and starch, and precipitated the water-soluble dietary fiber in ethanol. The solution was filtered under reduced pressure on a crucible that had previously been obtained, and the residue was washed with ethanol and acetone, dried, and the crude fiber content was determined by the difference in weight before and after drying except for the amount of protein and ash in the dried residue.

Table 1 shows the highest water content in all samples, crude protein, crude fat, crude fiber, crude ash. Crude protein was highest in PF-15% (peanut powder 15%), crude fat was highest in PF-25% (peanut powder 25%), and crude fiber was PF-5% (peanut powder 5). % Addition group) was found to be high.

Control PF-5% PF-15% PF-25% Moisture 56.14 52.73 47.13 46.64 Crude protein 16.28 18.11 18.92 18.20 Crude lipid 5.69 8.41 13.60 18.55 Crude ash 2.26 2.21 2.26 2.21 Crude fiber 4.0 9.0 7.0 4.0

Experimental Example 2

The content of calcium in the components of Boiling Peanut Cheonggukjang (PF-5%, PF-15%, PF-25%) prepared in Examples 1 to 3 and Comparative Example Boiling Cheonggukjang (Control) prepared in Comparative Examples are as follows. As shown in Table 2, the results were analyzed by the AOAC method.

That is, 1 g of the sample powder was placed in a painting vessel and pre-carbonized, followed by incubating at 550 ° C. for 2 hours. About 10 mL of distilled water was added thereto, followed by soaking. Then, 3-4 mL of 50% nitric acid was added thereto. Heat was added to evaporate the excess nitric acid and heated again in the incinerator for 1 hour. After heating, hydrochloric acid was added 1: 1 to dissolve and then transferred to a 50 mL volumetric flask and used as distilled water. The inorganic composition of this solution was analyzed by an inductively coupled plasma emission spectrometer (Atom Scan 25, Thermo Jarrell Ash Co., Franklin, Mass., USA). The analysis conditions were approximate RF power of 1,150 W and analysis pump rate of 100 rpm. , nebulizer pressure and observation height were 30 psi and 15 mm, respectively.

Control PF-5% PF-15% PF-25% Ca 48.12 50.40 64.44 55.20

From Table 2, the control (control) was 48.12, PF-5% was 50.40, PF-15% was 64.44, and PF-25% was 55.20, indicating that the calcium content of PF-15% was the highest.

Experimental Example 3

The amino acid content of the components of Boiling Peanut Cheonggukjang (PF-5%, PF-15%, PF-25%) prepared in Examples 1 to 3 and Comparative Example Boiling Cheonggukjang (Control) prepared in Comparative Example The results were analyzed by amino acid analysis (Biochrom-30, Pharmacia Biotech Co, Piscataway, NJ, USA) and Pico-Tag method, and the results are shown in Table 3.

That is, 5 g of sample powder is taken into a test tube, and 10 mL of 6 N hydrochloric acid solution containing 0.03% beta mercapto ethanol is added, degassed and sealed, hydrolyzed at 100 ° C for 24 hours, concentrated, and dried to blow off hydrochloric acid. It was then sent to pH 2.2 and used as a sample. 50 μL of the pretreated sample was taken, dried in a Pio-Tag workstation (Waters, USA) equipped with a vacuum pump, and re-dried by adding 10 μL of a mixture of water: methanol: trymethylamine (2: 2: 1). 20 μL of a mixture of water: methanol: trymethylamine: phenylisothiocyanate (7: 1: 1: 1) was added to the re-dried sample, and then derivatized with phenylisothiocyanate amino acid and dried again. 250 μL of the sample diluent was added thereto to dissolve the dried sample and analyzed by HPLC. The analysis was performed on an HPLC system consisting of Waters 717 U6K injector, 510 pump, 680 gradient controller, 486 absorbance detector, millennium software, and the column was a Pico-Tag column (3.9 ㅧ 150 mm, 4 μM, Waters, MA, USA). It was used and kept at 47 ° C. during the analysis. At this time, mobile phase A was used for water, and mobile phase B was analyzed by gradient elution using 60% acetonitrile.

Amino acid Control PF-5% PF-15% PF-25% Aspartic acid 53 60 69 53 Serine 22 24 28 23 Glutamic acid 107 116 135 112 Glycine 17 20 23 21 Histidine 10 11 13 10 Arginine 26 30 36 17 Threonine 18 19 22 17 Alanine 19 21 24 19 Proline 22 25 30 21 Cystine 2 3 3 2 Tyrosine 14 16 19 16 Valine 18 19 23 18 Methionine 4 4 5 4 Lysine 35 38 43 29 Isoleucine 17 19 22 16 Leucine 31 35 40 31 Phenylalanine 21 23 27 21 Total 436 483 562 430

(unit: mg / 100 g)

As shown in Table 3, the total amino acid content showed a general tendency to increase with the addition of peanut powder, the highest in PF-15% (Cheonggukjang added 15% peanut powder). The most abundant amino acid was glutamic acid, followed by aspartic acid, lysine, leucine arginine, and proline.

Experimental Example 4

PH and chromaticity of Boiled Peanut Soybean Paste prepared in Examples 1 to 3 (PF-5%, PF-15%, PF-25%) and Comparative Example Boiled Chungcheongjang prepared for Comparative Example (Control) are as follows. It measured by the method and the results are shown in Table 4.

(1) pH measurement

The pH of the sample was ground with a waring blender, diluted with 180 ml of distilled water, filtered with filter paper (Whatman No. 5), and the filtrate was used. The pH meter (EA 920, Orion Research INC., USA) was used. The measurement was repeated 10 times.

(2) Chromaticity measurement

Chromaticity was expressed as the average value of three times of lightness (L: lightness), redness (a: redness), and yellowness (b: yellowness) measurements using a colorimeter (Chromameter CR-200, Minolta, Japan). . The standard plate used at this time had an L value of 97.83, a value of -0.43, and a b value of 1.98.

pH Hunter's color values L (lightness) a (redness) b (yellowness) Control 6.87 ± 0.11 56.09 ± 1.12 4.42 ± 0.01 22.55 ± 1.02 PF-5% 6.85 ± 0.05 54.19 ± 1.05 4.82 ± 0.03 21.46 ± 1.01 PF-15% 6.71 ± 0.13 52.45 ± 1.02 4.89 ± 0.05 20.70 ± 1.03 PF-25% 6.63 ± 0.11 50.92 ± 0.05 5.30 ± 0.12 20.35 ± 0.04

From Table 4, it was found that the pH of boiled peanuts soybeans added with peanut powder was 6.87, PF-5% 6.85, PF-15% 6.71 and PF-25% 6.63, and the pH was decreased with the addition of peanut powder. Can be.

In addition, as a result of measuring the chromaticity of the Cheonggukjang prepared by the addition of peanut powder for each level, the brightness (L value), redness (a value) and yellow color for the control group without the peanut powder as shown in Table 4 The degrees (b value) were 56.09, 4.42, and 22.55. Brightness (L value) representing the brightness of color decreased to 54.19, 52.45, and 50.92 as the amount of peanut powder increased. Redness (a value) tended to increase as more peanut powder was added, and yellowness (b value) decreased as more peanut powder was added. As a result, the addition of peanut powder seems to change the color of Cheonggukjang. In the case of porridge with ginkgo biloba powder, the L value decreased as the level of ginkgo biloba powder increased and the brightness tended to decrease (Park & Cho 2009). Therefore, the additives are believed to affect the color of Chunggukjang.

Experimental Example 5

Boiled Peanuts Cheonggukjang (PF-5%, PF-15%, PF-25%) prepared in Examples 1 to 3 and Comparative Example Boiled Cheonggukjang prepared in Comparative Example (Control) as follows: Was measured and the results are shown in Table 5.

Twenty graduate students of Mokpo National University, Department of Food and Nutrition, Nutrition Education, were surveyed. Sensory examination time was 3 pm and sample number was 3 digits using random number table. The evaluation method was a five-point scale for the color, flavor, taste, and overall preference, which is very good, 5 good, 4 good, 3 good, 2 bad, and 1 bad.

Samples Color Flavor Taste Overall preference Control 2.90 ± 0.21 3.50 ± 0.21 2.95 ± 0.01 2.90 ± 0.02 PF-5% 3.44 ± 0.32 3.21 ± 0.15 3.15 ± 0.15 3.21 ± 0.31 PF-15% 4.11 ± 0.25 3.31 ± 0.11 3.45 ± 0.22 3.41 ± 0.01 PF-25% 2.51 ± 0.10 3.61 ± 0.31 3.05 ± 0.11 3.02 ± 0.03

The preferred degree of the color of Cheonggukjang was 4.11 with PF-15% and the lowest with PF-25%. The low PF-25% was attributed to the dark dark color. Flavor was the highest in the control and PF-25%, taste of peanut powder PF-15% was the best, followed by PF-5%, PF-25% and control. Overall acceptability was highest in PF-15%, followed by PF-5%.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation, Various changes and modifications will be possible.

Claims (8)

Washing the beans with water and immersing them, preparing the liquid by cooling the soaked beans and then cooling them;
Fermentation step of inoculating Bacillus bacteria to the prepared soybeans and then mixing the fermented peanut powder; And
It includes a ripening step of ripening the fermented product after the fermentation step,
Peanut powder with respect to 75 to 95% by weight of the prepared soybeans in the fermentation step is characterized in that the mixing of 5 to 25% by weight for peanut boiled soybeans.
The method of claim 1,
The fermentation step is boiled peanuts soybean soup production method characterized in that the temperature range of 35 to 50 ℃, the humidity range of 75 to 85% for 17 hours to 19 hours.
delete The method of claim 1,
The aging step is a method for producing boiled peanuts Cheongguk, characterized in that made for 23 to 30 hours in the temperature range of minus 1 to 5 ℃.
delete delete delete delete