KR101515624B1 - manufacturing method for fermented soybeans improved flavor - Google Patents

Abstract

The present invention relates to a method for producing a cheonggukjang having improved flavor, and more particularly, to a method for producing a cheonggukjang having improved flavor by applying a sauce capable of improving the flavor on the surface of fermented soybeans to reduce the unpleasant odor of chonggukjang, The present invention relates to a manufacturing method of a cheonggukjang.
A method of manufacturing a cheonggukjang which improves the flavor of the present invention comprises a washing step of washing the soybeans, a step of boiling the washed soybeans in water, a step of putting a face wrapping cloth on the bottom of the fermentation chamber, a step of putting straw on the cotton wrapping cloth, A fermentation step of fermenting the fermented soybeans for 3 to 6 days while maintaining the temperature of the fermentation chamber at 32 to 40 DEG C; and a step of applying a sauce containing the ground flour to the fermented soybeans And a coating step of forming a source coating layer on the surface of the fermented soybean.

Description

[0001] The present invention relates to a fermented soybean improved flavor,

The present invention relates to a method for producing a cheonggukjang having improved flavor, and more particularly, to a method for producing a cheonggukjang having improved flavor by applying a sauce capable of improving the flavor on the surface of fermented soybeans to reduce the unpleasant odor of chonggukjang, The present invention relates to a manufacturing method of a cheonggukjang.

Cheonggukjang is one of the traditional fermented foods of Korea, which is one of the traditional fermented foods that have been used to date with soy sauce, miso, and kochujang, and supplies essential amino acids and fatty acids, which are deficient to Korean people, The state has played an important role as food.

Cheonggukjang is made by using Bacillus subtilis called Bacillus subtilis, which is attached to rice straw, and gives its distinctive taste and smell by the enzyme produced by Bacillus subtilis during fermentation , Which is a mixture of levan form fructan and polyglutamate derived from protein-derived saccharides and protein soybean, and fermented thus produced fermented chongkukjang is more protein than soybean paste or kochujang. It is a high-quality soybean fermented food with high fat content.

Recently, many researchers have discovered the active ingredients and their roles in chongkukjang, and it has been shown that chonggukjang is an effective ingredient for the production of soybean-derived isoflavone, phytic acid, saponin, trypsin inhibitors, xhzhvpfhftocopherol), unsaturated fatty acids, dietary fibers, oligosaccharides,? -glutamyltranspeptidase (? -GTP), antioxidant substances and thrombolytic enzymes Its importance as a functional food has been reexamined.

However, as the income of the nation improved and the food and housing culture became westernized, the consumption of Chungkookjang was limited due to the severe unpleasantness caused during the process of fermentation and cooking, and the displeasure of Chungkukjang became a disadvantage to mass production and industrialization. Especially, children and adolescents in growing stage tend to refrain from ingestion because they feel rejection of flavor and aroma of Chungkukjang etc. by Westernized eating habits.

Conventional efforts to eliminate the unpleasant odor of Cheonggukjang usually use a method of adding raw materials that can reduce unpleasant odors in the production of traditional Cheonggukjang. Specifically, Korean Patent No. 134681 discloses a method of adding mugwort extract and red pepper seed oil Korean Patent Laid-Open Publication No. 1996-33292 discloses a method of producing a cheonggukjang by removing the odor using a Saururus chinensis root and Korean Patent Laid-Open Publication No. 1997-64430, wherein the dried kernel of soybean is processed stepwise A manufacturing method of a cheonggukjang removing an unpleasant smell has been disclosed.

However, although there is an effect of reducing the unpleasant odor of the cheonggukjang to some extent during the production of the cheonggukjang by the above-mentioned method, there is a problem that the taste of the traditional cheonggukjang is not expressed due to the use of the heterogeneous raw material which inhibits the taste of the cheonggukjang during the fermentation process .

The present invention has been made in order to overcome the above problems, and it is an object of the present invention to provide a fermented bean having a flavor-improving sauce, The present invention provides a method of manufacturing a cheonggukjang which can be consumed.

In order to accomplish the above object, the present invention provides a flavor-improving method of producing a cheonggukjang comprising a washing step of washing soybeans; Boiling the washed soybeans in water; A laminating step of laying a face wrapping cloth on the bottom of the fermentation chamber, placing straw on the cotton wrapping cloth, and placing the boiled soybeans on the straw; A fermentation step of fermenting the fermented beans for 3 to 6 days while maintaining the temperature of the fermentation chamber at 32 to 40 캜; And a coating step of coating the fermented soybeans with a source containing the crushed wheat flour to form a source coating layer on the surface of the fermented soybeans.

The sauce comprising the steps of: a) freezing the broth, b) finely grinding ginseng to obtain a ginseng crushed product, c) mixing the sanayasia with sugar and fermenting to obtain a fermented broth of Yamasa; d) 10 to 20 parts by weight of the fermentation broth of the present invention, 1 to 5 parts by weight of the ginseng ground powder and 0.05 to 0.1 parts by weight of figs are mixed with a blender to obtain a mixed slush with respect to 100 parts by weight of the flocculant, e) Adding soy sauce and stirring.

The fermentation broth of the Sanayasai is characterized by fermenting thistle, evening primrose, fennel, plum, and loofah.

And a post-treatment step of applying a sweet potato paste made by crushing boiled sweet potatoes to the outside of the source coating layer after the completion of the coating step, and then heating and baking the sweet potato paste.

As described above, according to the present invention, by applying a sauce capable of improving the flavor on the surface of the fermented soybean, the taste of traditional Chonggukjang is improved while the unpleasant odor of Chonggukjang is reduced to improve the preference degree.

In addition, the cheonggukjang produced by the production method of the present invention can be ingested directly without cooking. Especially, children and adolescents who feel rejected by the flavor of Cheonggukjang by Westernized eating habits have an advantage that they can easily ingest.

Hereinafter, a method for producing a cheonggukjang having improved flavor according to a preferred embodiment of the present invention will be described in detail.

A method of manufacturing a cheonggukjang according to an embodiment of the present invention includes a washing step of washing soybeans, a step of boiling the washed soybeans in water, a step of putting a cotton wrapping cloth on the bottom of the fermentation chamber, a step of putting straw on the cotton wrapping cloth, A fermentation step of fermenting the fermented soybeans for 3 to 6 days while maintaining the temperature of the fermentation chamber at 32 to 40 DEG C to obtain fermented soybeans; And a coating step of forming a source coating layer on the surface of the fermented soybean.

First, domestic beans are purchased and washed to remove various foreign substances on the surface. It is preferable to use the frosting or the yangtae as the soybean. Unlike the conventional method of producing Cheonggukjang, the present invention uses beans without water. This is because loss of nutrients occurs when beans are used in water.

Next, the washed beans are placed in water and boiled. For example, put the beans in a cauldron, add an appropriate amount of water, and then boil them until the beans are ripe. Heat soybeans for 20 to 40 minutes, then remove the beans from the cauldron and cool them at room temperature.

The boiled beans are moved to the fermentation room. I put a face cloth on the bottom of the fermentation room and then a layer of straw on the face cloth. And put the boiled beans on the straw.

Boiled beans are placed on the straw and kept under constant conditions to ferment. For example, the fermentation is carried out for 3 to 6 days while maintaining the temperature of the fermentation chamber at 32 to 40 캜. The fermentation temperature and period are conditions under which proper fermentation of Chungkookjang can be maintained. Through this fermentation process, the fermenting microorganisms attached to the straw are fermented while growing in the soybean. The microorganism involved in the fermentation of Chongkukjang is Bacillus subtilis called Bacillus subtilis . Although the microorganism can be naturally inoculated and fermented as described above, the microorganism can be artificially inoculated and fermented. In this case, Bacillus subtilis may be inoculated by inoculating 0.05 to 1.0 part by weight with respect to 100 parts by weight of the soybean. Microorganisms can use commercially available freeze-dried products.

 When the fermentation is completed, the source is coated on the fermented soybeans to perform a coating step of forming a source coating layer on the surface of the fermented soybeans. The source coating layer formed on the surface of the fermented soybeans reduces the unpleasant odor of Chongkukjang by adding a sweet taste made of natural materials.

The source for forming the source coating layer contains red phosphorus as a main component. Here, the term " main component " means that the content of the entire source is 50 to 90% by weight. Hongshi provides a sweet taste while maintaining the viscosity of the sauce.

A method for producing a sauce comprises the steps of: a) freezing the broth; b) finely grinding the ginseng to obtain a ginseng ground product; c) fermenting the yeast mixed with sugar and obtaining a fermented broth D) mixing 10 to 20 parts by weight of the fermentation broth with 1 to 5 parts by weight of the ginseng crushed product, and 0.05 to 0.1 part by weight of the fig with respect to 100 parts by weight of the frozen red ginseng to obtain a mixed slush And e) adding a soy sauce to the mixed slush and stirring the mixture.

We use Daebong sense as Hongsi. And it is preferable to use ginseng as ginseng. Ginseng is used by grinding with a blender. The fermentation broth of the Sanayasen is obtained by mixing the sanayasin with the sugar and fermenting it. Such a fermented product of Sanayasaci contains an active ingredient by metabolism of microorganisms, and it is possible to extract ingredients of healthy sanayasu without heating. Sanayasu fermented liquid serves to provide sauce and sweet taste to the sauce.

Thistle, evening primrose, and lime at the same weight ratio can be used. You can add more plums or scrubbers here. Plums and loofahs are the fruits of plants.

The thistle and evening primrose may be at least one selected from leaves, flowers, and stalks, which are plant parts of the plant or plant. And the root of the plant uses the root part.

As a method for obtaining the fermentation broth of Sanayasochi, the sanayasia is washed, the water is removed, and then it is put into the jar together with the brown sugar. At this time, 40 to 60 parts by weight of sugar is added to 100 parts by weight of Sanjia. Then, the strain is inoculated and stored at 20 to 30 DEG C for 2 to 4 months to ferment. The strain may be fermented by inoculation with yeast, yeast or lactic acid bacteria. As an example, Saccharomyces cerevisiae can be used. Saccharomyces sp. Strain Saccharomyces sp. the rouxii), Mrs. Celebi Asia as Saccharomyces (Saccharomyces cereviciae), Miss Mrs. Paul Ob as Saccharomyces (Saccharomyces oviformis), MRS stay Neri as Saccharomyces (Saccharomyces steineri ) and the like. After the fermentation is completed, the solids are removed by filtration to obtain the fermentation broth of Sanayasyo.

When frozen red ginseng, ginseng crushed product, and raw yeast fermentation solution are prepared, they are mixed. For example, about 10 to 20 parts by weight of the fermentation broth of Yamataka, 1 to 5 parts by weight of the ginseng crushed product, and 0.05 to 0.1 part by weight of the fig are mixed with 100 parts by weight of the frozen red ginseng, and then mixed with a blender to obtain a mixed slush.

In the above, fig means fruit of a fig tree. It is known that figs are effective in promoting digestion, digestion, and reading because they have a high sugar content and a large amount of vitamin, mineral, and proteolytic enzyme ficin.

After obtaining the mixed slush, the sauce can be prepared by adding the soy sauce and stirring. The soy sauce may be added in an amount of 0.01 to 0.03 part by weight based on 100 parts by weight of the frozen red bean.

The prepared sauce is applied to the fermented soybeans, and then the sauce is coated on the surface of the fermented soybeans.

The chungkukjang produced in this manner is greatly reduced in unpleasant odor and can be ingested immediately without further cooking. In particular, children and adolescents who feel rejected by the flavor of Cheonggukjang by Westernized eating habits can easily ingest.

Meanwhile, a method of manufacturing a cheonggukjang according to another embodiment of the present invention further includes a post-treatment step after completion of a coating step of forming a source coating layer on a surface of a fermented soybean. As an example of such a post-treatment step, a sweet potato paste made by baking boiled sweet potatoes is applied to the outside of the source coating layer, followed by heating and baking.

Apply a thin layer of sweet potato paste to form a sweet potato coating layer on the outside of the source coating layer. In this state, only the surface of the sweet potato coating layer is heated to such a degree as to slightly carbonize it. By applying heat, the flame can be directly contacted with the outside of the sweet potato coating layer, or a frosted mold can be used. In case of using a mold, fermented beans having a sweet potato coating layer are placed in a lower mold having hemispherical grooves, and then the upper mold is covered with heat. At this time, hemispherical grooves symmetrical to the grooves of the lower mold are also formed in the upper mold.

Through the above-described post-treatment process, the sweet taste of the sweet potatoes can be added to the chongkukjang so that the preference degree can be further increased.

On the other hand, fermented soybeans and sauces can be packaged separately and the sauce can be applied to fermented soybeans immediately before consumption.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following examples.

(Example)

After purchasing Domestic soy sauce beans, they were washed and put into a cauldron, boiled for 30 minutes and boiled. Then the beans were taken out of the cauldron, cooled down, and boiled beans were placed on the bottom of the fermentation room with wrapping cloth and straw. Then, the fermentation chamber was maintained at a temperature of 36 ± 2 ° C for 5 days, and then the source was applied. The coated sauce and fermented soybeans were mixed well and the surface of the fermented soybeans was coated with a sauce to prepare chungkukjang.

In the above example, the source was prepared by mixing 15 parts by weight of the fermented product of the raw materials of Hayashi, 3 parts by weight of the ginseng crushed product and 0.07 part by weight of fructose with respect to 100 parts by weight of the frozen horseshoe and then adding to a blender to obtain a mixed slush, 0.02 parts by weight of soy sauce was further added, followed by stirring.

50 parts by weight of sugar was added to 100 parts by weight of hay fever mixed with thistle, evening primrose, evening primrose, plum, and loofah at the same weight ratio, and 0.05 part by weight of lyophilized saccharomyces cerevisiae was added to 25 ℃ for 3 months, fermented, and filtered to prepare a fermented solution of Sanayasato.

(Comparative Example)

After purchasing Domestic soy sauce beans, they were washed and put into a cauldron, boiled for 30 minutes and boiled. Then the beans were taken out of the cauldron, cooled down, and boiled beans were placed on the bottom of the fermentation room with wrapping cloth and straw. The fermented broth was fermented for 5 days while maintaining the temperature of the fermentation chamber at 36 ± 2 ℃.

<Sensory Test>

The sensory evaluation was performed on the chungkukjang prepared in Examples and Comparative Examples. 20 panelists were selected and two samples were presented at a time. The number of repetitions of the sample was 10 times, and the appearance, flavor, taste, and overall preference of the sample were evaluated by the following 9 point scale method Respectively. The results were analyzed by Duncan's multiple range test after ANOVA test using SAS (Statistical Analysis System) and by least significant difference test at 5% level. The results of the above sensory test are shown in Table 1 below.

division Exterior incense flavor Comprehensive likelihood Example 8.25 8.73 8.51 8.45 Comparative Example 6.50 3.58 4.29 4.63

As shown in Table 1, it was confirmed that there was a large difference in the appearance, flavor, and taste between the examples and the comparative examples. Especially, there were many differences in flavor and taste.

In the case of the comparative example, the unpleasant odor generated in the fermentation process during ingestion is felt as it is, and the degree of preference is very low. However, in the case of the embodiment, the unpleasant odor is greatly reduced by the sauces applied outside the fermented soy bean. Thus, it is expected that the present invention can provide a cheonggukjang which can be easily ingested by the person by greatly reducing the unpleasant odor of the cheonggukjang.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation. Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (4)

delete A washing step of washing the beans;
Boiling the washed soybeans in water;
A laminating step of laying a face wrapping cloth on the bottom of the fermentation chamber, placing straw on the cotton wrapping cloth, and placing the boiled soybeans on the straw;
A fermentation step of fermenting the fermented beans for 3 to 6 days while maintaining the temperature of the fermentation chamber at 32 to 40 캜;
And a coating step of applying a source containing crushed red flakes to the fermented soybeans to form a source coating layer on the surface of the fermented soybeans,
The sauce comprising the steps of: a) freezing the broth, b) finely grinding ginseng to obtain a ginseng crushed product, c) mixing the sanayasia with sugar and fermenting to obtain a fermented broth of Yamasa; d) 10 to 20 parts by weight of the above fermentation broth, 1 to 5 parts by weight of the above ginseng crushed product and 0.05 to 0.1 part by weight of figs are mixed with a blender to obtain a mixing slush with respect to 100 parts by weight of the flocculant, e) And adding soy sauce and stirring the mixture. [3] The method according to claim 2, wherein the fermentation broth is fermented by mixing thistle, evening primrose, mulberry, plum and wool. The method according to claim 2, further comprising the step of applying a sweet potato paste made by crushing boiled sweet potatoes to the outside of the source coating layer after the completion of the coating step, and then heating and baking the baked sweet potato paste. Way.