KR101516242B1 - Method for producing cheonggukjang using mulberry leaf extract and cheonggukjang produced by the same method - Google Patents

Abstract

The present invention relates to a method for producing a fermented soybean using a mulberry leaf extract, and a fermented soybean produced thereby, the invention comprising the steps of: (a) immersing washed soybeans in water and thereafter steaming; (b) preparing fermented soybeans by fermenting the steamed soybeans; and (c) adding a purified water to mulberry leaves and preparing an extract of mulberry leaves; and (d) mixing the fermented soybeans prepared in the step (b) with the mulberry leaf extract prepared in the step (c) and bamboo salt. As a result, a moderate amount of a mulberry leaf extract added to fermented soybeans removes an offensive odor and adds nutrients of mulberry leaves, thereby providing fermented soybeans with an enhanced likability and quality due to savory taste and flavor.

Description

[0001] The present invention relates to a method for producing chungkukjang using mulberry leaf extract and a method for producing cheonggukjang using mulberry leaf extract and cheonggukjang produced by the same method,

(A) adding washed soybeans to water, boiling and then boiling; (b) fermenting the soybeans grown in step (a) to prepare a cheonggukjang; (c) preparing purified mulberry leaf extract by adding purified water to mulberry leaves; And (d) mixing the mulberry leaf extract prepared in the step (c) and the bamboo salt into the prepared chonggukjang of the step (b). The method for producing chungkukjang using the mulberry leaf extract and the method The present invention relates to a chungkukjang using a mulberry leaf extract.

Mulberry leaf is a plant leaf belonging to the genus Morus of Moraceae. It has been used for silkworm feeding for thousands of years ago, but it has been used for folk remedies as a herbal medicine. In recent years, As the research on active ingredients progresses, it is becoming a spotlight as a functional food.

Mulberry leaves contain moisture, carbohydrate, protein (25 ~ 35%) and 25 kinds of amino acids. Among them, serine and tyrosine components which prevent brain circulation and senile dementia are contained in 1.2% and 0.8% , And the lipid content is about 3.5%. It is known that most of the fatty acids are unsaturated fatty acids and 0.08% of the plant sterol is contained, thereby reducing the cholesterol content in the blood. In addition, it contains glutamic acid and aspartic acid, and calcium, iron, potassium and dietary fiber are much more abundant than green tea. The physiological activities of the mulberry leaves include blood lipid-lowering effect, blood sugar strengthening effect, inhibition of heavy metal adsorption inhibition and detoxification effect and antioxidant effect, and the ingredients found to be physiologically active include GABA which lowers blood pressure, Rutin, which acts to prevent hemorrhage, and flavonoid compounds, which are not only antioxidant but also diuretic and antimetastatic. These mulberry leaves contain a small amount of caffeine compared to green tea or coffee, and they are also used for a long time, such as noodles, cold noodles, slices, pie, cookies, ice cream, and bread.

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 saccharides and protein soybean, and fermented chongkukjang produced more protein than doenjang and kochujang in terms of nutrition. It is a high-quality soybean fermented food with high fat content.

Recently, many researchers have discovered the active ingredients and their roles in chungkukjang. Chungkukjang contains isoflavone, phytic acid, saponin, trypsin inhibitor ), Tocopherol, unsaturated fatty acids, dietary fiber, oligosaccharide, γ-glutamyltranspeptidase (γ-GTP), antioxidant substances and thrombolytic enzymes Therefore, its importance as a functional food has been reexamined.

However, since there is no clear result in modernizing Chungkukjang in Korea, consumption of Chungkookjang is limited due to the increase of national income, westernization of food and residential culture, and severe unpleasantness caused by the process of fermentation and cooking, And it is necessary to establish a manufacturing method capable of suppressing unpleasant odors.

Korean Patent Publication No. 2002-0021178 discloses a method for producing a functional cheonggukjang. Korean Patent Registration No. 0408964 discloses a method for producing chungkukjang, which is improved in flavor by adding an extract of Yucca. However, the mulberry leaf extract of the present invention Is different from the manufacturing method of the used cheonggukjang.

It is an object of the present invention to provide a mulberry leaf containing various nutrients beneficial to the health of a human body, extracting mulberry leaves so as to contain a large amount of nutrients, So as to remove the unpleasant odor of Chungkookjang, and to provide Chungkukjang with the preference of the mulberry leaf.

In order to solve the above-mentioned problems, the present invention provides a method for producing soybean milk, comprising the steps of: (a) (b) fermenting the soybeans grown in step (a) to prepare a cheonggukjang; (c) preparing purified mulberry leaf extract by adding purified water to mulberry leaves; And (d) mixing the mulberry leaf extract prepared in the step (c) and the bamboo salt into the prepared chungkukjang of the step (b), thereby providing a method for preparing chungkukjang using the mulberry leaf extract .

The present invention also provides Chungkukjang using mulberry leaf extract prepared by the above method.

Chungkookjang using mulberry leaf extract prepared by the method of the present invention is able to feel the unique taste and flavor of mulberry leaves and add mulberry leaf extract to maximize various physiologically active ingredients, In addition, it is possible to provide cheonggukjang with improved taste and richness and elimination of unpleasant odor and improved preference.

In order to achieve the object of the present invention,

(a) adding the washed soybeans to water and boiling and boiling;

(b) fermenting the soybeans grown in step (a) to prepare a cheonggukjang;

(c) preparing purified mulberry leaf extract by adding purified water to mulberry leaves; And

(d) mixing the mulberry leaf extract prepared in the step (c) and the bamboo salt into the prepared chonggukjang prepared in the step (b), thereby preparing a cheonggukjang using the mulberry leaf extract.

In the method of manufacturing chungkukjang using the mulberry leaf extract of the present invention, the mulberry leaf extract of step (c) is preferably prepared by mixing water at a ratio of 20-40: 60-80 by weight to the mulberry leaves and heating at 90-100 ° C for 2-4 hours And then filtering the mixture. More preferably, water is mixed with the mulberry leaf at a weight ratio of 30:70, and the mixture is extracted at 100 ° C for 3 hours, followed by filtration. Extracting mulberry leaves under the above conditions could not only contain large amounts of nutrients such as flavonol contained in mulberry leaves, but also improved the preference degree when added to chungkukjang. However, when the above extraction conditions are exceeded, the active ingredient contained in the mulberry leaves is lost, and it is not preferable from the viewpoint of sensuality due to the pungent taste and sour taste of the mulberry leaves. In addition, when the mulberry leaves are aged or fermented to produce aged products and fermented products, it takes a lot of time, effort, and cost. Therefore, the present invention can be manufactured rapidly and economically by producing the extracts efficiently in a short time There is an advantage. In addition, when the mulberry leaves are not extracted as described above, and they are added to the chungkukjang as powdered or raw, there is a problem that the preference of the chungkukjang is decreased due to the smell of the mulberry leaves and the pungent taste.

In addition, in the method for preparing chungkukjang using the mulberry leaf extract of the present invention, mixing of the step (d) is performed by adding the mulberry leaf extract and the bamboo salt prepared in the step (c) to the prepared chungkukjang in the step (b) 2 to 4: 2 to 4, and more preferably, the mulberry leaf extract and the bamboo salt prepared in the step (c) are added to the prepared chungkukjang at the step (b) in a weight ratio of 94: 3: 3 Mixing ratio. The addition of mulberry leaf extract to the proper amount of chungkukjang was able to improve the sensory characteristics by improving the flavor of chungkookjang while eliminating the unpleasant odor of. However, there is a problem that when the amount is deviated from the above amount, not only the bad taste of the Cheonggukjang will be adversely affected but also the quality is lowered. In addition, bamboo salt plays a role of supplementing the lack of flavor and liver of Chongkukjang. Bamboo salt removes the bitter taste and impurities of the sun salt, and when added to Chonggukjang, it plays a role of adding flavor to the taste.

The method for producing chungkukjang using the mulberry leaf extract of the present invention is,

(a) adding the washed soybeans to water and boiling and boiling;

(b) fermenting the soybeans grown in step (a) to prepare a cheonggukjang;

(c) mixing mulberry leaves with water at a ratio of 20-40: 60-80, extracting the mulberry leaves at 90-100 ° C for 2-4 hours, and filtering the mulberry leaves to prepare a mulberry leaf extract; And

(d) mixing the mulberry leaf extract prepared in step (c) and bamboo salt in the weight ratio of 90 to 98: 2 to 4: 2 to 4 to the prepared chonggukjang of step (b)

More specifically,

(a) adding the washed soybeans to water and boiling for 12 to 16 hours and then increasing the temperature at 90 to 100 DEG C for 6 to 10 hours;

(b) fermenting the soybeans of step (a) at 38 to 41 ° C for 2 to 4 days to prepare chonggukjang;

(c) mixing mulberry leaves with water at a ratio of 20-40: 60-80, extracting the mulberry leaves at 90-100 ° C for 2-4 hours, and filtering the mulberry leaves to prepare a mulberry leaf extract; And

(d) mixing the mulberry leaf extract prepared in step (c) and bamboo salt in the weight ratio of 90 to 98: 2 to 4: 2 to 4 to the prepared chonggukjang of step (b)

Most specifically,

(a) adding the washed soybeans to water, boiling for 14 hours, and then boiling at 100 DEG C for 8 hours;

(b) fermenting the soybeans of step (a) at 39 to 40 占 폚 for 3 days to prepare chungkukjang;

(c) mixing mulberry leaves with water at a weight ratio of 30:70, extracting the mixture at 100 ° C for 3 hours, and then filtering the mulberry leaves to prepare a mulberry leaf extract; And

(d) mixing the mulberry leaf extract prepared in step (c) and bamboo salt prepared in step (b) in a weight ratio of 94: 3: 3.

In the method for producing chungkukjang using the mulberry leaf extract according to the present invention, the chungkukjang produced through steps (a) and (b) above is produced as chungkukjang suitable for the production of mulberry leaf chongkukjang, I could.

In addition, in the method for producing chungkukjang using the mulberry leaf extract of the present invention, when the mulberry leaf extract is added before fermenting the soybean, the mulberry leaf smell is reduced in the prepared chungkukjang. Therefore, it is preferable to add the mulberry leaf extract to the fermented chungkukjang .

The present invention also provides Chungkukjang using mulberry leaf extract prepared by the above method.

Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: Chungkukjang using mulberry leaf extract

(a) The selected soybeans (soybeans) were put into a washing machine, washed, placed in water, boiled for 14 hours, and then heated at 100 ° C for 8 hours.

(b) The soybeans of step (a) were added to the fermentation chamber and fermented at 39 to 40 ° C for 3 days to prepare chungkukjang.

(c) 70% by weight of water was mixed with 30% by weight of mulberry leaves and extracted at 100 캜 for 3 hours, followed by filtration to prepare mulberry leaf extract.

(d) 3% by weight of the mulberry leaf extract prepared in the step (c) and 3% by weight of bamboo salt were mixed with 94% by weight of the prepared chungkukjang prepared in the step (b).

Example  1: Sensory evaluation of chungkukjang according to mulberry leaf extract manufacturing conditions

The chungkukjang prepared by the method of Preparation Example 1 and the chungkookjang prepared by the method of Preparation Example 1 and prepared at different conditions of the mulberry leaf extract of the step (c) were subjected to sensory evaluation on 30 housewives The results are shown in Table 1 below.

In Comparative Example 1, 90% by weight of water was mixed with 10% by weight of mulberry leaves and then extracted at 100 ° C for 6 hours to prepare mulberry leaf extract. In Comparative Example 2, 50% by weight of water was mixed with 50% For 1 hour to prepare mulberry leaf extract.

For the sensory evaluation, 200 g of water was added to 200 g of water, and 50 g of the above-mentioned chungkukjang, 50 g of zucchini and 50 g of tofu were added, and the mixture was boiled for 5 minutes to prepare chonggukjang stew. The sensory test items with rice were color, flavor, The scores were recorded on the scale of 5 points according to the following evaluation criteria, and the average of these scores was recorded. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.

Sensory test color incense flavor Overall likelihood Production Example 1 3.7 ± 0.2 4.4 ± 0.3 4.6 ± 0.1 4.3 ± 0.2 Comparative Example 1 3.6 ± 0.1 3.4 ± 0.1 3.6 ± 0.4 3.4 ± 0.1 Comparative Example 2 3.5 ± 0.1 3.8 ± 0.2 4.0 ± 0.1 3.8 ± 0.2

As a result, as shown in Table 1, there was no significant difference in preference to color in all treatments, but in the preference for flavor and taste, Chungkugjang stew produced by the method of Production Example 1 of the present invention showed the highest score . ≪ / RTI > Also, in the overall preference, the Chungkookjang stew produced by the method of Production Example 1 showed a high preference, and it was found that the production of Chongkukjang by adding the mulberry leaf extract prepared by the method of the present invention did not cause the unpleasant odor of the mulberry leaf And the highest flavor was obtained.

Example  2: Sensory evaluation of Chungkukjang depending on the ratio

The results are shown in Table 2. The results are shown in Table 2. The results are shown in Table 2. The chungkukjang prepared by the method of Preparation Example 1 and the preparation method of Preparation Example 1 were prepared according to the mixing ratios of Chungkookjang, The results are shown in Table 3 below.

For the sensory evaluation, 50 g of the above-mentioned chungkukjang, 50 g of the zucchini, and 50 g of the tofu were added to the 200 g of water, and the mixture was boiled for 5 minutes to prepare chonggukjang stew. The sensory test items were color, , Taste, and overall likelihood. The scores were recorded using the 5-point scoring method. The scores were recorded using the following criteria. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.

Mixing ratio of mulberry leaves Ingredients Component mixing ratio (% by weight) Production Example 1 Comparative Example 3 Comparative Example 4 Cheonggukjang 94.0 87 96 Bamboo salt 3 3 3 Mulberry leaf extract 3 10 One

Sensory test color incense flavor Overall likelihood Production Example 1 3.7 ± 0.2 4.4 ± 0.3 4.6 ± 0.1 4.3 ± 0.2 Comparative Example 3 3.5 ± 0.1 3.5 ± 0.1 3.3 ± 0.3 3.3 ± 0.1 Comparative Example 4 3.6 ± 0.2 3.7 ± 0.2 3.8 ± 0.2 3.7 ± 0.2

As a result, as shown in Table 3, the preference for color did not show a large difference in all treatments, but in the preference for flavor and taste, Chungkugjang jjigae prepared by the method of Production Example 1 of the present invention showed the highest score . ≪ / RTI > Also, in the overall preference, the cheonggukjang jjigae prepared by the method of Production Example 1 showed a high preference, and the cheonggukjang prepared by mixing with the blending ratio of chungkukjang, bamboo salt and mulberry leaf extract according to the method of the present invention showed the highest preference .

Claims (6)

(a) adding the washed soybeans to water and boiling and boiling;
(b) fermenting the soybeans grown in step (a) to prepare a cheonggukjang;
(c) preparing purified mulberry leaf extract by adding purified water to mulberry leaves; And
(d) mixing the mulberry leaf extract prepared in the step (c) and the bamboo salt in a weight ratio of 90 to 98: 2 to 4: 2 to 4 to the prepared chonggukjang of the step (b) A method for producing chungkukjang using a mulberry leaf extract. The method according to claim 1, wherein the mulberry leaf extract in step (c) is prepared by mixing water at a ratio of 20-40: 60-80 by weight to mulberry leaves, extracting the mixture at 90-100 ° C for 2-4 hours, A method of preparing chungkukjang using mulberry leaf extract. delete The method according to claim 1,
(a) adding the washed soybeans to water and boiling and boiling;
(b) fermenting the soybeans grown in step (a) to prepare a cheonggukjang;
(c) mixing mulberry leaves with water at a ratio of 20-40: 60-80, extracting the mulberry leaves at 90-100 ° C for 2-4 hours, and filtering the mulberry leaves to prepare a mulberry leaf extract; And
(d) mixing the mulberry leaf extract prepared in the step (c) and the bamboo salt in a weight ratio of 90 to 98: 2 to 4: 2 to 4 to the prepared chonggukjang of the step (b) A method for producing chungkukjang using a mulberry leaf extract. 5. The method of claim 4,
(a) adding the washed soybeans to water and boiling for 12 to 16 hours and then increasing the temperature at 90 to 100 DEG C for 6 to 10 hours;
(b) fermenting the soybeans of step (a) at 38 to 41 ° C for 2 to 4 days to prepare chonggukjang;
(c) mixing mulberry leaves with water at a ratio of 20-40: 60-80, extracting the mulberry leaves at 90-100 ° C for 2-4 hours, and filtering the mulberry leaves to prepare a mulberry leaf extract; And
(d) mixing the mulberry leaf extract prepared in the step (c) and the bamboo salt in a weight ratio of 90 to 98: 2 to 4: 2 to 4 to the prepared chonggukjang of the step (b) A method for producing chungkukjang using a mulberry leaf extract. A chungkukjang using mulberry leaf extract prepared by the method of any one of claims 1, 2, 4, and 5.