KR101412209B1 - The fermented soybean soup containing the vegetables and the soybean curd and the manufacturing method thereof - Google Patents

Abstract

The present invention also relates to a method for producing chungkukjang including vegetable and tofu, which comprises drying boiled soybeans in cinnamon extract, roasting and pulverizing and fermenting the fermented chungkukjang so as to contain 10 to 20% by weight of water based on the weight of chungkukjang, Dried to a moisture content of 3 to 5% by weight, and boiled and cooked mushrooms, squash, onions and onions were mixed, and the other additives were mixed, To 100 parts by weight of the dried chungkukjang, 4 to 18 parts by weight of the dried tofu and 3.2 to 24 parts by weight of the other additives may be mixed.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing soybean curd,

The present invention relates to a chongkukjang soup including vegetables and tofu, and a method for producing the same, and relates to a chongkukjang soup including dried vegetables and tofu made by adding tofu to chongkukjang, and tofu.

Chungkukjang, one of the traditional Korean soup, is one of the representative fermented foods of Korea produced from soybean. Recently, it has been scientifically proved that various nutritional ingredients beneficial for health are included, and it is becoming a health food.

However, there are many problems in the traditional Cheonggukjang to increase consumers' buying preference in the Westernized diet and busy modern society. First, it is difficult to become a popular food due to the characteristic smell and taste of Chonggukjang, and there arises a problem that various kinds of corrosion materials are needed when cooking Chonggukjang.

Therefore, in order to solve the above problems, Korean Patent Laid-Open No. 10-2011-0138492 discloses a technique for producing cheonggukjang using red ginseng and sprouts vegetables.

However, the above-described conventional techniques have the following problems.

The conventional production methods of the above-mentioned conventional methods have a problem in that the production costs are increased due to the mixing of high-price crops such as red ginseng.

In the prior art, fermented red ginseng is mixed with dried ginseng powder and sprout vegetable powder. Therefore, when cooking the cheonggukjang, there is a problem that the corrosive material must be separately purchased.

Korean Patent Publication No. 10-2011-0138492 - Background Art and Summary

The object of the present invention is to provide a method of manufacturing a chongkukjang soup including vegetable and tofu which can reduce the characteristic odor and flavor and improve the texture so that consumers who prefer it due to the smell and taste unique to chonggukgang can also prefer .

The present invention also provides a method of manufacturing a cheonggukjangguk soup including vegetables and tofu which can be easily cooked without separately purchasing the corrosive materials when cooking the soup with soybean curd.

In order to solve the problems of the prior art, in order to solve the problems of the prior art, the present invention provides a cheonggukjang including vegetables and tofu, and a method for producing the same, wherein the boiled beans are dried in cinnamon- And a second step of cutting the tofu containing chrysanthemum powder, roasted peanut flour and vegetable additives, and drying to a moisture content of 3 to 5% by weight A step of mixing the dried chungkukjang of the first step with the dried tofu of the second step and the other additives of the third step, And a fourth step of carrying out the second step.

The tofu used in the second step is prepared by mixing 2 to 1 parts of soybean oil with water and pulverizing soybean oil and separating the soybean milk and 1 to 2 parts by weight of at least one selected from carrots, 2 to 2 parts by weight of at least one selected from paprika, bell pepper and pepper, 0.5 to 2 parts by weight of parasitic bran, 0.5 to 2 parts by weight of parmesan, 0.2 to 1 part by weight of spinach and 0.2 to 1 part by weight of onion, 0.05 to 3 parts by weight of chungkukjang, 0.05 to 3 parts by weight of roasted peanut flour, 1 to 5 parts by weight of vegetable additives in step 2-2 And the additives of step 2 - 3 are added to the soybean milk of step 2 - 1, and the mixture is heated to a temperature of 60 to 80 ° C., and natural coagulants It is also possible to produce soy sauce containing soy sauce, .

The mixing amount in the fourth step may be 4 to 18 parts by weight of the dried tofu of the second step and 3.2 to 24 parts by weight of the other additives of the third step, based on 100 parts by weight of the dried cheonggukjang of the first step.

The present invention has the following effects in the production of chungkukjang including vegetables and tofu and its manufacturing method.

The unique smell and taste of Chungkookjang can reduce the specific odor and taste so that consumers who are reluctant to do so can enjoy the effect of improving the texture.

In addition, when cooking Cheonggukjang as a soup, there is an effect that cooking can be easily performed without purchasing corrosion materials separately.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a process diagram of a chongkukjang soup made with vegetables and tofu according to the present invention. Fig.
Fig. 2 is a process diagram for a tofu added to a chongkukjang soup made with vegetables and tofu according to the present invention.

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

FIG. 1 is a process diagram for a cheonggukjang prepared with vegetable and tofu according to the present invention.

As shown in Fig. 1, the cheonggukjang prepared with vegetable and tofu according to the present invention is made by the following steps.

First, in the first step (S110), boiled soy beans are dried in cinnamon-extracted water, roasted and ground, and fermented chungkukjang can be dried.

Concretely, as an example of cinnamon extract, cinnamon may be added to purified water and boiled for 5 to 10 hours to extract cinnamon components into purified water. When the purified water is 100 parts by weight, 5 to 15 parts by weight of cinnamon may be added and boiled.

The cinnamon is a dried bark of the balsam tree, one of the three spices in the world. Due to the unique flavor of cinnamon, it is possible to reduce the flavor inherent in Chonggukjang that occurs during the fermentation of meju. If the cinnamon is boiled for less than 5 hours, the cinnamon component is difficult to be extracted in the purified water, and if the cinnamon is boiled for more than 10 hours, the production process time may become longer and the production efficiency may be lowered.

Sauces can be put into the boiled water of the cinnamon and boiled. At this time, when 100 parts by weight of the cinnamon-boiled water, 50 to 80 parts by weight of meju is added and boiled. The time for boiling the soybeans can be more than 5 minutes and boiling until the soybeans are fully cooked.

The boiled bean sprouts are supported on a sieve, and the water is removed, dried and roasted. The roasting time may vary depending on the amount of roasted soy sauce, but it can be roasted for more than 30 seconds in a generally frying pan and it is preferable to roast the roasted soy sauce so that the soy sauce does not burn.

The roasted beans are cleaned, and rice straw is put in a container with several strands, and the temperature of the beans is cooled to 60 ° C. Among them, the roasted meju can be used as it is, but when the roasted meju is crushed, the contact surface between the meju and the brewer is widened, and the fermentation can be facilitated.

In another embodiment, the meju is called hot water at 40 ° C or higher for 10 to 20 hours, then only the water is left, the called meju is removed from the water and roasted. The roasted and cooked meju can be ground or roasted.

The roasted beans are cleaned, and rice straw is put in a container with several strands, and the temperature of the beans is cooled to 60 ° C.

And cinnamon powder can be added to the bean paste in the container. The amount of the cinnamon powder to be added may be 0.1 to 5 parts by weight based on 100 parts by weight of meju. When the cinnamon is added in an amount of more than 5 parts by weight, the flavor of the cinnamon becomes strong, and the texture of the final product, chungkukjang, may be lowered.

When the rice straw and the container containing the bean sprouts are kept warm, the bacterium of the rice straw is propagated and fermented thereby. Since the growth temperature of the bacterium possessed by the rice straw is known to be 40 to 45 ° C, it is preferable to maintain the temperature at 40 to 45 ° C during the warming. At the time of natural fermentation using the rice straw, it is necessary to warm for 7 days or more, and the whole fermentation can be made in the meju.

Alternatively, fermentation can be performed by directly adding a culture such as Bacillus sp. Since the culture temperature of the culture is 40 to 45 ° C, it can be fermented at the same temperature as the natural fermentation using the rice straw.

However, the fermentation due to the culture can be fermented even after a day. Therefore, the fermentation can be completed in a shorter time than the fermentation with the natural fermentation using the rice straw, and the production time of the cheonggukjang can be shortened.

However, there is a disadvantage in that the culture must be purchased at a higher price than the rice straw of natural fermentation. In addition, a separate storage site is required in accordance with the growth conditions of the cultured bacteria, which may increase the production cost.

If a sticky viscous substance such as a transparent thread is formed between the meju, it can be judged that fermentation of the meju is completed.

The viscous chungkukjang can be dried to have a water content of 10 to 20% by weight.

Next, in the second step (S120), the tofu containing the chongkukjang powder, roasted peanut flour, and vegetable additives can be cut and dried.

Specifically, the head of the second step can be explained with reference to FIG.

FIG. 2 is a process diagram for preparing tofu added to chungkukjang prepared with vegetable and tofu according to the present invention.

Referring to Fig. 2, first, in the step 2-1 (S121), the soybean curd can be extracted from the contents obtained by mixing beans and water and pulverized.

Specifically, the soybean may be subjected to a pretreatment process called water before pulverization. The soybean produced through the pretreatment can be added to purified water and be pulverized. Or can be pulverized with soybeans using cinnamon extract, which can reduce the fishy smell of soybeans instead of purified water.

The cinnamon extract can be prepared by adding 0.05 to 1 part by weight of cinnamon when the purified water is 100 parts by weight and boiling until the amount of purified water is reduced by 1/4.

The mixing amount of beans and purified water or cinnamon extract can be mixed in a weight ratio of 2: 3 of beans and water.

Next, in step 2 (S122), a vegetable additive in which mushroom, carrot, burdock, lotus root, paprika, bell pepper, red pepper, green onion, spinach and onion are mixed can be prepared (S122).

0.5 to 2 parts by weight of at least one selected from carrots, burdocks and rootstocks, 0.5 to 2 parts by weight of at least one selected from paprika, green pepper and pepper, 0.5 to 2 parts by weight of at least one selected from paprika, 0.2 to 1 part by weight of spinach, and 0.2 to 1 part by weight of onion.

Next, in Step 2-3 (S123), the vegetable additives of Step 2-2 may be mixed with chongkukjang powder and roasted peanut flour to prepare an additive.

The mixing ratio of the additive is 0.05 to 3 parts by weight of chungkukjang, 0.05 to 3 parts by weight of roasted peanut flour, and 1 to 5 parts by weight of vegetable additives of step 2-2 when 100 parts by weight of the soybean of the first step is used It can be mixed.

Then, in Step 2-4 (S123), the additive prepared in Step 2-3 is mixed with the soybean milk prepared in Step 2-1, and then the mixture is heated to solidify. Then, Tofu containing roasted peanut flour and vegetable additives can be prepared. That is, the additive prepared in the step 2-3 is mixed with the soybean milk prepared in the step 2-1, and the mixture is heated to a temperature of 60 to 80 ° C and then solidified using an egg yolk such as a head coagulant, Tofu containing flour, roasted peanut flour and vegetable additives is produced.

The thus manufactured tofu can be cut to a size of 1.5 to 2.5 cm in width, height and height. The dried bean curd may be dried to have a water content of 3 to 5% by weight.

Next, referring to FIG. 1, in a third step S130, boiled and cooked mushrooms, amber, squid, and onion can be dried and mixed to produce other additives.

The boiled and cooked mushroom, pumpkin, onion and onion can be cut to 1 cm in width X length and 1 cm in height, and then dried. At the time of drying, the water content is preferably 5 to 7 wt% with respect to the weight of each vegetable.

The mixture of the other additives may be mixed with 1.5 to 5 parts by weight of dried mushroom, 1.5 to 5 parts by weight of dried pumpkin, and 0.5 to 2 parts by weight of dry wave, based on 1 part by weight of dried onion.

Next, in the fourth step (S140), a cheonggukjang soup made with vegetables and tofu can be prepared by mixing chonggukjang, tofu and other additives.

The mixing amount of the chungkukjang, tofu and other additives may be from 4 to 18 parts by weight of the dried tofu of the second step and from 3.2 to 24 parts by weight of the other additives of the third step to 100 parts by weight of the chungkukjang prepared in the first step have.

The prepared vegetable and chongkukjang soup including tofu are in a dried state, and they can be divided into a quantity that can be consumed at one time or a quantity that can be consumed by two or more at the same time. The package can be sealed and packaged in a vacuum state.

According to the present invention, it is possible to improve the texture of vegetables and tofu, including the tofu, so as to favor consumers who are uncomfortable due to the odor and taste inherent to the cheonggukjang. In addition, when cooking the Cheonggukjang, there is an effect that the cooking material can be easily cooked without purchasing the corrosion material separately.

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 construed as limiting the scope of the invention as defined by the appended claims. Various modifications and variations are possible in light of the above teachings. Therefore, it should be understood that one embodiment of the present invention is to be understood only by the appended claims, and all of its equivalents or equivalents fall within the scope of the spirit of the present invention.

Claims (5)

Drying the boiled soybeans in cinnamon soaked water, roasting and pulverizing the resulting bean curd and fermenting the fermented soybean curd into 10 to 20% by weight of water based on the weight of chungkukjang;
A second step of cutting the tofu containing the cheonggukjang flour, roasted peanut flour and vegetable additives, and drying the soybean curd so that the moisture content is 3 to 5 wt%;
A third step of drying the boiled mushroom, pumpkin, onion and onion and then mixing them to prepare other additives; And
A fourth step of mixing the dried cheonggukjang of the first step, the dried tofu of the second step and the other additives of the third step;
And a method of manufacturing a cheonggukjang soup including vegetable and tofu. The method of claim 1,
The tofu used in the second step may include,
A step 2-1 in which soybean and water are mixed and pulverized and then soybean milk is separated;
0.5 to 2 parts by weight of at least one selected from carrots, burdocks and rootstocks, 0.5 to 2 parts by weight of at least one selected from paprika, green pepper and pepper, 0.5 to 2 parts by weight of parasites, 0.2 to 1 part by weight of spinach, 2 to 2 parts by weight of onion;
When the beans in the first stage are 100 parts by weight, 0.05 to 3 parts by weight of chungkukjang, 0.05 to 3 parts by weight of roasted peanut flour and 1 to 5 parts by weight of vegetable additives in the step 2-2 are mixed to prepare an additive Step 2-3; And
A step 2-4 of mixing the additive of the third step with the soybean milk of the second stage of step 1, heating the soybean milk to a temperature of 60 to 80 캜, adding natural coagulant and wastewater to the soybean milk to solidify the soybean milk;
And a method of manufacturing a cheonggukjang soup including vegetable and tofu. The method of claim 1,
When preparing the other additives in the third step,
After boiling and boiling, 1 part by weight of dried onion was added,
After boiling and boiling, mix dry mushrooms with pumpkin and welsh,
Wherein the mushroom is used in an amount of 1.5 to 5 parts by weight, the amber is used in an amount of 1.5 to 5 parts by weight, and the pork is used in an amount of 0.5 to 2 parts by weight. The method of claim 1,
In the fourth step,
Wherein 4 to 18 parts by weight of the dried tofu of the second step and 3.2 to 24 parts by weight of the other additives of the third step are mixed with 100 parts by weight of the dried cheonggukjang of the first step, Way. The boiled beans were dried in cinnamon extract, roasted and pulverized, and the fermented chungkukjang was dried so as to contain 10 to 20% by weight of water based on the weight of chungkukjang,
Tofu mixed with Chungkukjang flour, roasted peanut flour and vegetable additives was cut and dried to a moisture content of 3 to 5% by weight,
After boiling the mushroom, pumpkin, onion and onion, boil it, mix it and mix it with other additives,
Wherein the dried chungkukjang is prepared by mixing 4 to 18 parts by weight of the dried tofu with 3.2 to 24 parts by weight of the other additives, based on 100 parts by weight of the dried chungkukjang.

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