KR101387825B1 - process of manufacturing a bean sorce - Google Patents

Abstract

The present invention relates to a manufacturing method of instant red ginseng Cheonggukjang for 5 minutes, and more specifically, after mixing boiled shiitake mushrooms, onions, kelp and anchovies to prepare vegetable broth and then washing the beans for preparing Cheonggukjang It relates to a manufacturing method of 5 minutes instant red ginseng Cheonggukjang prepared by mixing 2 to 10% by weight of red ginseng to 90 to 98% by weight of boiled soybeans soaked in vegetable broth and dried.

Description

Process of manufacturing instant red ginseng Cheonggukjang {process of manufacturing a bean sorce}

The present invention relates to a manufacturing method of instant red ginseng Cheonggukjang for 5 minutes, and more specifically, after mixing boiled shiitake mushrooms, onions, kelp and anchovies to prepare vegetable broth and then washing the beans for preparing Cheonggukjang It is a simple Cheonggukjang made by mixing red ginseng with boiled soybeans mixed with boiled soybeans in vegetable broth and dried.The method of manufacturing instant red ginseng Cheonggukjang that can be cooked immediately with the taste of Cheonggukjang. It is about.

In modern society, the incidence of chronic metabolic diseases including diabetes is increasing rapidly. This is closely related to the change of lifestyle of increasing high calorie food intake and reducing momentum due to the change of socioeconomic environment along with the life extension of humans due to medical development. In the early 1970s, the prevalence of diabetes, which was less than 1% of the population, was close to 10% and 13% by region in the recent survey of adults over 30 years of age. I'm showing you. Including these potential risk groups (such as impaired glucose tolerance, past history of gestational diabetes), the prevalence of glucose metabolic disease is more than 20% in people over 30 years of age.

Globally, the number of diabetic patients is increasing year by year, and the prevalence of diabetes among adults aged 20 and over is 4.0% in 1995, but it is expected to increase to 5.4% by 2025. Diabetes is also a major threat to national health in most countries around the world. WHO estimates that 1.1 million people died of diabetes in 2005, an increase of 50% from the previous decade. Moreover, in Korea, the mortality rate from diabetes has steadily increased year by year, making it one of the leading causes of death in Korea.

The characteristics and problems of diabetes in Korea are the fact that young diabetics in their 30s and 40s are rapidly increasing in Korea, unlike in the West where diabetes is mainly caused by the elderly population. Diabetes mellitus, the longer the disease, chronic complications due to blindness, end stage renal failure, neurological disease, lower extremity and infectious diseases. In particular, cerebrovascular disease and cardiovascular disease account for the largest portion of diabetes complications. About 3/4 of the disease deaths are caused by diabetes complications, and the risk of death from cardiovascular complications also increases the duration of diabetes for 10 years. It is reported to increase by 24% each time. Diabetic patients have a two-fold higher prevalence of coronary artery disease and a three-fold higher prevalence of peripheral vascular disease than normal patients. , Hypertension, changes in blood coagulation mechanisms are known. Many of these complications are not only degrading the quality of life of individuals but also socio-economic losses.

The etiology of type 2 (insulin-independent) diabetes, which accounts for more than 95% of diabetes, is known to be a combined disorder of two causes: insulin secretion disorder and insulin resistance. Diabetes mellitus is a chronic hyperglycemia due to this complex disorder. Insulin secretion disorder refers to a situation in which an appropriate amount of insulin is not secreted from the beta cells of the pancreas according to the blood glucose level, which includes both a quantitative decrease in insulin secreting beta cells and a functional distribution disorder. On the other hand, insulin resistance refers to a situation in which secreted insulin reaches the target organ through the bloodstream, but the action and sensitivity of insulin is decreased in the target cell, which is generally considered to be a signal transduction disorder after cell membrane receptor binding. Predisposition, obesity, decreased physical activity and hyperglycemia or dyslipidemia. The important thing here is that these two etiologies are interlocked. In other words, if insulin resistance is required, more insulin must be secreted to overcome resistance, and conversely, hyperglycemia caused by insufficient insulin secretion may worsen insulin resistance again.

Cheonggukjang is not only an important seasoning, but also a source of nutrients. It has a unique flavor by enzymes produced by Bacillus subtilis during fermentation of soybeans. Sticky mucous substances such as amides are produced to improve food value. It is a functional food because it contains a large amount of bioactive substances such as isoflavone, phytic acid, saponin, trypsin inhibitor, tocopherol, unsaturated fatty acid, dietary fiber and oligosaccharide, and antioxidants and thrombolytic enzymes contained in soybean during fermentation process. Its importance is being reexamined.

Cheonggukjang is known to be effective in preventing thrombosis, osteoporosis, hypertension, atherosclerosis, promoting blood circulation and lowering blood alcohol concentration. Cheonggukjang was fermented by adding various functional materials in order to increase the use value and efficiency of such excellent Cheonggukjang and to improve severe unpleasant odor.The protein by enzymatic treatment was transformed into free amino acids, oligopeptides and low molecular weight proteins Many studies have been attempted to improve functionality by having different physiological activities after the first decomposition.

Cheonggukjang is a Korean traditional soybean fermented food with a unique viscous texture and can be produced in a short period of time. Most fermented soybeans have been found to have higher physiological activity than soybeans because the glycosides of isoflavones and useful ingredients in the soybeans are changed into aglycone forms. It is rich in essential amino acids, vitamins B1, B2, niacin, pantothenic acid, and various enzymes. Cheonggukjang is not only an important source of protein and vitamins, but also the suiting effect of Cheongguk coli, the constipation prevention effect of fiber, the extracorporeal effect of carcinogens and cholesterol, the haematological effect of alcohol absorption of mucin, and the vascular strengthening of saponin. In addition, the blood circulation promoting and lactic acid degradation effect, lecithin brain cell aging and dementia, hypertension and atherosclerosis prevention effect has been reported. In addition, in the literature, soybeans delayed carbohydrate digestion rate in vitro, and reported a decrease in blood glucose increase after soybean ingestion.

Red ginseng is steamed and dried to undergo quality changes such as browning, saponin and amino acids. The efficacy of ginseng and red ginseng is scientifically recognized. Until now, there have been many studies on red ginseng extracts, lotus root extracts, scent components, saponin composition and content, and mainly researches on saponins, non-saponins, peptides, and starch polysaccharides. The efficacy and efficacy of red ginseng has been scientifically proven in pharmacological and clinical terms, and red ginseng is widely recognized as a medicine and health food, and its use and processing methods are gradually being developed according to the changing preferences of demand groups.

Red ginseng (Red ginseng) is steamed and dried by ginseng (Pannax ginseng Nees) is mainly used as a tonic nutrient (tonic), pharmacological effects such as anti-aging, immune enhancement, anti-stress and anti-cancer effects are known. In addition, some of the effects of red ginseng have recently been attributed to the antioxidant function of red ginseng. In diabetic state, oxidative stress increases and diabetic complications increase, which may worsen diabetes. Therefore, red ginseng with antioxidant function is considered to be effective in preventing and treating diabetic complications.

An object of the present invention is to mix the red ginseng in boiled soybeans called vegetable broth to aging and dried to make red ginseng Cheonggukjang that can be cooked quickly on the fly by using the simple and simple taste of Cheonggukjang It provides an optimal red ginseng pretreatment method, provides a manufacturing method of red ginseng Cheonggukjang using the same, and provides an anti-diabetic functional food containing red ginseng Cheonggukjang.

The present invention comprises the steps of mixing 20 parts by weight of shiitake mushrooms, 20 parts by weight of onion, 20 parts by weight of kelp and 10 parts by weight of anchovy to prepare vegetable broth; Washing the soybeans for producing the soybean paste after 4-16 hours in the vegetable broth; Boiled soybeans in the cauldron and aged for 24 to 48 hours at 40 to 60 ℃ in the yellow clay; Drying in a drying room for 10 to 20 hours; 90 to 98% by weight of the dried Cheonggukjang consisting of 2 to 10% by weight of mixing.

Red ginseng Cheonggukjang prepared according to the present invention is a simple Cheonggukjang that can be boiled and eaten immediately by mixing red ginseng in boiled soybeans mixed with boiled soybeans in vegetable broth and dried. There is. Red ginseng Cheonggukjang prepared in accordance with the present invention is functionally enhanced and reduced unpleasant odor can be used as a variety of food materials, exhibiting a blood sugar reducing effect is effective in blood sugar control not only in the state of glucose tolerance but also after the development of type 2 diabetes It is effective for long-term blood sugar control and stable maintenance, prevents complications associated with cardiovascular diseases and type 2 diabetes, prevents dyslipidemia and cardiovascular complications, and regulates metabolic related enzyme activity. In addition, it is effective in improving antioxidant defense mechanisms and liver function, thereby improving insulin sensitivity, thereby protecting pancreatic function and controlling lipid metabolism, thereby contributing to regulating fasting blood sugar and preventing diabetes complications. It is a useful invention.

The present invention comprises the steps of mixing 20 parts by weight of shiitake mushrooms, 20 parts by weight of onion, 20 parts by weight of kelp and 10 parts by weight of anchovy to prepare vegetable broth; Washing the soybeans for producing the soybean paste after 4-16 hours in the vegetable broth; Boiled soybeans in the cauldron and aged for 24 to 48 hours at 40 to 60 ℃ in the yellow clay; Drying in a drying room for 10 to 20 hours; Mixing 2-10 wt% of red ginseng with 90 to 98 wt% of the dried Cheonggukjang; And it relates to a manufacturing method of instant red ginseng Cheonggukjang characterized in that it consists of a step of storing in the form of a pouch.

The instant red ginseng Cheonggukjang of the present invention is stored in a pouch form, characterized in that it is stored in a form selected from 15g, 30g, 60g, 120g and 240g.

The present invention comprises the steps of mixing 20 parts by weight of shiitake mushrooms, 20 parts by weight of onion, 20 parts by weight of kelp and 10 parts by weight of anchovy to prepare vegetable broth; Washing the soybeans for the production of Chungkookjang after 4-16 hours in water; Boiled soybeans in the cauldron and aged for 24 to 48 hours at 40 to 60 ℃ in the yellow clay; Drying in a drying room for 10 to 20 hours; Mixing 2 to 10 wt% of red ginseng to 90 to 98 wt% of the dried Cheonggukjang and then mixing 100 parts by weight of the vegetable broth separately to 100 parts by weight of the mixed Hongsan Cheonggukjang; And it relates to a production method of instant red ginseng Cheonggukjang, characterized in that consisting of a step of storing in the form of pouch.

Red ginseng turns reddish brown when steamed, and it turns red to red ginseng. Ginseng has been widely used as a health food and medicine, and its pharmacological effects on the human body are recognized. The pharmacological efficacy of ginseng is mainly due to saponins, and it has antioxidant, anti-inflammatory, immune function enhancement, anti-ulcer, anti-tumor, anti-fungal, and anti-viral, neuroprotective, cancer prevention, anxiolytic and hypoglycemic functions. . Ginseng and red ginseng are safe and harmless to the human body. The more the absorption, the more effective the effect of immunity enhancement and rehabilitation on the health of human is expected. It helps to prevent various adult diseases and the effect of health promotion through the ingredients of ginseng and red ginseng Although there is an advantage in that the absorption rate may vary slightly from person to person, the analysis of the difference in effect according to the person ingested, according to the presence and content of enzymes that absorb the ginseng component in the intestine There is a difference.

The present invention relates to a five-minute instant red ginseng Cheonggukjang composition prepared by mixing red ginseng in Cheonggukjang. Fermentation is the most suitable method to enhance the effects of red ginseng absorbed into the body. When the red ginseng is ingested with the active ingredients of red ginseng, the organic nutrients of red ginseng are absorbed into the body. It is easy.

The red ginseng Cheonggukjang prepared according to the present invention is a simple Cheonggukjang that can be boiled and eaten instantly by mixing red ginseng in boiled soybeans mixed with boiled soybeans in vegetable broth and dried.

Example 1:

A vegetable broth is prepared by mixing 2 kg of shiitake mushrooms, 2 kg of onions, 2 kg of kelp and 1 kg of anchovies in 10 liters of water. After washing the soybeans for producing Cheonggukjang, soaked in the vegetable broth for 4 to 16 hours, and then boiled soybeans in the cauldron, aged for 24 to 48 hours at 40 to 60 ℃ in Hwangwangbang and dried for 10 to 20 hours in a drying room. Red ginseng Cheonggukjang is prepared by mixing red ginseng 3% by weight with 97% by weight of dried Cheonggukjang.

Example 2:

A vegetable broth is prepared by mixing 2 kg of shiitake mushrooms, 2 kg of onions, 2 kg of kelp and 1 kg of anchovies in 10 liters of water. After washing the soybeans for producing the Cheonggukjang, soaked in water for 4 to 16 hours, and then boiled soybeans in the cauldron are aged for 24 to 48 hours at 40 to 60 ℃ in Hwangwangbang and dried in a drying room for 10 to 20 hours. 3 wt% of red ginseng was mixed with 97 wt% of dried Cheonggukjang, and 10kg of the vegetable broth was separately mixed with 10kg of the mixed Hongsan Cheonggukjang to prepare instant red ginseng Cheonggukjang for 5 minutes.

Claims (3)

Preparing a vegetable broth by mixing 20 parts by weight of shiitake mushroom, 20 parts by weight of onion, 20 parts by weight of kelp, and 10 parts by weight of anchovy by mixing water with 100 parts by weight of water;
Washing the soybeans for the production of Chungkookjang after 4-16 hours in water;
Boiled soybeans in the cauldron and aged for 24 to 48 hours at 40 to 60 ℃ in the yellow clay; Drying in a drying room for 10 to 20 hours;
Mixing 2 to 10 wt% of red ginseng to 90 to 98 wt% of the dried Cheonggukjang and then mixing 100 parts by weight of the vegetable broth separately to 100 parts by weight of the mixed Hongsan Cheonggukjang; And
5 minutes instant red ginseng Cheonggukjang, characterized in that consisting of a step of storing in the form of a pouch.













delete delete