KR101565471B1 - Method for producing fermentation product adding sea mustard and fermentation product produced by the same method - Google Patents

Abstract

The present invention relates to a method for producing soybean milk, comprising the steps of: (a) removing water from soaked soybeans; (b) adding a seaweed called the cooled soybeans and mixing to prepare a mixture; And (c) inoculating Bacillus subtilis into the mixture, and then fermenting the mixture. The method for producing seaweed added with seaweed, the method for preparing seaweed prepared by the method, One Chungkukjang and Chungkookjang processed food processed by it.

Description

FIELD OF THE INVENTION The present invention relates to a fermented product of sea mustard and fermentation product produced by the above method,

The present invention relates to a method for producing soybean milk, comprising the steps of: (a) removing water from soaked soybeans; (b) adding a seaweed called the cooled soybeans and mixing to prepare a mixture; And (c) inoculating the prepared mixture with Bacillus subtilis B-59, followed by fermentation. The method for producing chickookjang added with seaweed, The present invention relates to chungkukjang added with seaweed and processed chungkukjang processed food.

Unlike soy sauce, soybean paste, and kochujang, which is one of the traditional soybean fermented foods in Korea, soy sauce fermented foods are fermented at high temperature without adding salt. . Chungkukjang is a kind of Bacillus Subtilis is a fermented soybean fermented food which has a distinctive taste and smell due to the decomposition of proteins and saccharides by the enzyme produced by it, and contains various essential amino acids, vegetable fats and organic acids. Chungkookjang has recently become known as a new health food because of its various functions such as prevention of hypertension, anticancer and antioxidation. Although attempts have been made to prepare natural products by adding them to existing researches, more studies are required to commercialize and upgrade the quality of Chungkookjang products.

Seaweed ( Undaria pinnatifida (Harvery) Suringer) is a brown algae belonging to the sea tangle, and is distributed along the entire coast of Korea. It is algae of the Far East region such as the Maritime Province, China, and Japan. Seaweed is a food material rich in Na, K, Ca, Mg, P, and S, and is an alkaline health food rich in dietary fiber, linoleic acid, and vitamins. In particular, alginic acid, a viscous polysaccharide contained in seaweed, has been reported to have high efficacy against the prevention of blood pressure and diabetes, as well as efficacy of preventing heavy metals and radioactive substances, reducing cholesterol, preventing obesity and constipation. Fucoidan has been shown to be effective in improving blood flow such as anti-cancer, anti-cholesterol, inhibition of blood clotting, and blood pressure control, and is also effective in improving lipid metabolism. Despite the fact that seaweed is healthier and more pharmacologically superior than calorie, the stock is accumulating every year due to continuous domestic consumption and export decrease. Seaweed is very weak in distribution as bio-condition and processing is indispensable. It is processed only as a simple primary processed product of seaweed or salted seaweed, and various studies are needed to improve the commercial value of seaweed.

Korean Patent No. 0431277 discloses a functional cheonggukjang and a manufacturing method thereof and Korean Patent No. 0622595 discloses a method of producing a cheonggukjang using a rooibos tea. .

It is an object of the present invention to provide a method of selecting a strain capable of enhancing the degree of preference while supplementing the functionality of chungkukjang by adding the food characteristics of the seaweed to the chungkukjang in various ways of utilizing the seaweed, The amount of seaweed added, the manufacturing conditions, and the like.

In order to solve the above problems, the present invention provides a process for producing soybean milk, comprising the steps of: (a) removing water from soaked soybeans; (b) adding a seaweed called the cooled soybeans and mixing to prepare a mixture; And (c) inoculating Bacillus subtilis into the mixture, and then fermenting the mixture. The present invention also provides a method for producing chickukjang added with seaweed.

In addition, the present invention provides chickookgang added seaweed prepared by the above method.

In addition, the present invention provides a chongkookjang processed food prepared by processing the above-mentioned seaweed added chongkukjang.

The content of the fermentation broth and the viscous substance of the fermentation broth and the viscous substance of the fermented soybean curd prepared by adding the appropriate amount of the seaweed by the method of the present invention improves the quality of the fermented soybean curd refuse and enhances the total polyphenol content and antioxidant activity, It is possible to provide Chungkukjang which is excellent in taste and nutritional content and excellent in preference.

In addition, without adding any other food additives or spices, it is thought that the biggest problem of Cheonggukjang, which is the biggest problem, will be reduced and the flavor and taste will be improved, which will contribute to expanding the market of Chonggukjang consumption market to younger people. It is expected to be a stepping stone for Korean traditional food products to be developed and developed at the same time.

FIG. 1 is a graph showing changes in the total number of bacteria in the fermented period of Cheonggukjang added sea mustard.
Con: Chungkukjang without added seaweed, SM5: Chungkukjang with 5% added seaweed, SM10: Chungkukjang with 10% added seaweed, SM15: Added 15%

In order to achieve the object of the present invention,

(a) subtracting water from the soaked soybeans, and then heating and cooling;

(b) adding a seaweed called the cooled soybeans and mixing to prepare a mixture; And

(c) inoculating Bacillus subtilis into the mixture to be fermented, and then fermenting the mixture.

In the production method of soybean it was added to seaweed of the present invention, the (c) Bacillus subtilis (Bacillus subtilis) in step Bacillus subtilis (Bacillus subtilis B-59) (accession number: KCTC11330BP). Bacillus subtilis in step (c) can be prepared by adding Bacillus subtilis to 0.1 M phosphate buffer (pH 7.0) and diluting with 10 ^{7 to 8} CFU / mL But is not limited thereto.

In step (a) of the present invention, the water of soybeans soaked for 10 to 14 hours at 3 to 5 ° C is preferably removed, After 50 minutes of boiling and cooling to 45-55 ° C, the soybean water soaked at 4 ° C for 12 hours may be removed, and then the mixture may be heated at 121 ° C for 45 minutes and cooled to 50 ° C. Although the soybean soaked in water as described above could be called soybeans in a state suitable for growth, there was a problem that when the soybean was soaked at less than the above-mentioned temperature and time, the soybean was not sufficiently blown and the soybean was not well- There is a problem in that the water-soluble nutrients of the soybean are lost to water during the soaking process. In addition, soybean soaked by soaking was prevented from contamination of fungi and other bacteria through the process of elevating at high temperature as described above, and it was prepared as soybeans suitable for the production of chungkukjang without the bean smell.

In addition, in the method for producing the seaweed of the present invention, the seaweed of step (b) may be added in an amount of 4 to 6% based on the weight of the prepared chungkukjang, preferably 5% have. By adding the seaweed with the above content and aging the soybean with soybean, the taste of seaweed and the soybean were mixed with each other, so that the unpleasant odor of Chungkukjang was reduced and the flavor was improved and the preference degree could be improved. However, if the seaweed is added in excess of the above range, there is a problem that the quality of the seaweed is deteriorated as well as bad influence on the preference of the Cheonggukjang.

In step (c), the mixture is inoculated with 1.5 to 2.5% of Bacillus subtilis in terms of the weight of the prepared chungkukjang, Bacillus subtilis B-59 can be fermented at ~ 38 ° C for 68 to 76 hours, more preferably 2% of the prepared Bacillus subtilis B-59 is added to the prepared mixture at 37 ° C for 72 hours It can be fermented. As described above, the proper amount of Bacillus subtilis was inoculated and fermented to decompose the soybean protein into amino acids to further enhance the fragrant flavor and aroma unique to Chungkukjang. However, in case of inoculation exceeding the above range, And there is a problem in that fermentation is not performed well when inoculated under the above range. In addition, the fermentation of the fermentation broth under the above conditions maximizes the activity of the physiologically active substance, the nutritional component and the live bacteria of the fermented chongkukjang, while suppressing the generation of unpleasant odor producing substances generated in the fermentation process, And browning phenomenon during the distribution process. However, when the fermentation is performed at a temperature lower than the above-mentioned temperature and time, there is a problem that the cheonggukjang tastes less salty, and when the fermentation exceeds the temperature and time, the harmful bacteria multiply.

The method for producing chickookugo added with seaweed according to the present invention, more specifically,

(a) removing water from soybeans soaked at 3 to 5 ° C for 10 to 14 hours, then heating at 110 to 130 ° C for 40 to 50 minutes and cooling to 45 to 55 ° C;

(b) adding 4 to 6% of a seaweed called cold soybean to the weight of the prepared chungkukjang to prepare a mixture; And

^{(c) 10 7 ~ 8 CFU} / mL concentration of Bacillus subtilis (Bacillus to the mixture prepared above subtilis culture medium is inoculated 1.5 to 2.5% of the weight of the prepared chungkukjang and then fermented at 36 to 38 DEG C for 68 to 76 hours,

More specifically,

(a) removing water from soybeans soaked at 4 캜 for 12 hours, then adding the soybean oil at 121 캜 for 45 minutes and cooling to 50 캜;

(b) preparing a mixture by adding 5% by weight of the soaked soybeans to the weight of the prepared chungkukjang; And

^{(c) 10 7 ~ 8 CFU} / mL concentration of Bacillus subtilis (Bacillus to the mixture prepared above subtilis B-59) culture medium was inoculated at 2% of the weight of the prepared chungkukjang and then fermented at 37 캜 for 72 hours.

The present invention also provides chickookugo added with seaweed prepared by the above method.

The present invention also provides a chongkookjang processed food prepared by processing the above-mentioned seaweed chungkukjang. Examples of the processed food include, but are not limited to, Chungkukjang ring, Chungkukjang stew, and Chungkukjang powder. As an example, a method of producing a chongkukjang stew using the seaweed added with seaweed according to the present invention is characterized in that water is added to 45 to 55 g of chungkukjang added with the seaweed, 160 to 240 mL of water, 0.15 to 0.25 g of garlic, 0.8 to 1.2 g of salt, 0.8 to 1.2 g of red pepper powder and 45 to 55 g of tofu are added and boiled for 4 to 6 minutes. Preferably, 200 g of water, 0.2 g of garlic, 1 g of salt, 1 g of red pepper powder And 50 g of tofu, and boiling for 4 to 6 minutes. It was confirmed that the Cheonggukjang stew made from the above materials and contents showed high scores on taste and overall acceptability (see Table 6).

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

1. Materials and Chungkukjang Manufacturing

(1) Material

Soybean was purchased from Gyeongbuk Haeyang Traditional Market and purchased from dried seaweed (Jail-mulsan, Korea) and pulverized and powdered (less than 40 mesh). The strains used for the fermentation of Chongkukjang in this experiment were Bacillus subtilis subtilis B-59) (accession number: KCTC11330BP) was used.

(2) Production of Chongkukjang

The soybean and the seaweed powder were soaked in water at 4 ° C for 12 hours and water was removed for 1 hour, respectively. The cake was then heated at 121 ° C for 45 minutes using an autoclave and then cooled to 50 ° C. Bacillus subtilis B-59, which was cultured for 24 hours, was mixed with 5, 10, and 15% (w / w) 7.0) and incubated at 37 ° C for 72 hours inoculated with 2% of the total amount of the fermented product suspended in a suitable concentration (10 ^{7 to 8} CFU / mL).

2. Experimental Method

(1) Total number of bacteria

To 10 g of chungkukjang, 90 mL of sterilized distilled water was added and the mixture was aseptically pulverized for 1 minute at 15,000 rpm using a homogenizer (Nissei, Nihonseiki Kaisha Ltd., Japan) and then filtered. 1 mL of the sample was diluted with 0.1% peptone and inoculated on PCA (plate count agar, Difco, Detroit, USA), and colonies were observed after incubation at 37 ° C for 24 hours.

(2) Measurement of pH and amino nitrogen content

The homogenized filtrate was centrifuged and the supernatant was used as a sample. The pH was measured with a pH meter (ORION 410A, Orion Research Inc., Boston, USA) and the amino acid nitrogen content was measured according to the Formol titration method (Korea Foods Industry Association 2009) Respectively. That is, add 2 to 3 drops of 0.1% phenolphthalein indicator to 10 mL of the supernatant, titrate with 0.1 N NaOH until it turns pink, add 5.4 mL of formalin solution (35-40%), Amino nitrogen content was calculated by titration with the amount of 0.1 N NaOH consumed.

(3) Measurement of the amount of the slurry produced

The amount of the viscous substance was determined by evaporating and drying 5 mL of the supernatant obtained by filtration and centrifugation after shaking for 30 minutes by adding the same amount of distilled water to the sample of Chungkukjang, and measuring its weight by the dry weight (%) of the sample.

(4) Total polyphenol content measurement

To 1 mL of ethanol extract of chungkukjang, add 1 mL of 0.2 N Folin-Ciocalteau's phenol reagent, react at room temperature for 3 minutes, add 1 mL of 7.5% Na ₂ CO ₃ , place in a dark place for 1 hour and measure the absorbance at 765 nm Respectively. Total polyphenol content was calculated by a standard curve of tannic acid as a standard.

(5) DPPH radical scavenging ability

After changing the method of Blois, 0.8 mL of 0.4 mM DPPH (α, α-diphenyl-β-picrylhydrazyl) ethanol solution was mixed with 0.4 mL of Chungkookjang ethanol extract and incubated for 10 minutes. Absorbance was measured at 525 nm. The antioxidant activity was calculated by DPPH radical scavenging activity (%) = 100 - [(absorbance of sample / absorbance of control) x 100].

(6) ABTS radical scavenging ability

The ABTS radical scavenging activity was obtained by mixing 7.4 mM ABTS and 2.6 mM potassium persulfate and allowing to stand for 24 hours at room temperature to form radicals. The ABTS solution was added at 732 nm to 0.700 ± 0.030 immediately before the experiment. And diluted with phosphate-buffered saline (pH 7.4). The ABTS radical scavenging activity (%) = (1-absorbance of the sample-added solution / absorbance of the additive-free solution) x (1) 100 < / RTI >

(7) Sensory evaluation

The color, flavor, and taste of 30 college students and graduate students who took 50 g of chungkukjang, 0.2 g of garlic, 1 g of salt, 1 g of red pepper powder, and 50 g of tofu in 200 mL of water, boiled for 5 minutes, , Texture, and overall acceptability were examined using a five - point scoring method.

(8) Statistical processing

All tests except the sensory test were repeated three times. The significance test was performed using Duncan's multiple range ( P <0.05) using SPSS (SPSS Inc., Chicago, USA) software package test.

Example  1: Change in the number of microorganisms

The change in viable cell count during fermentation of the seaweed added chungkukjang is shown in Fig. At the beginning of fermentation, 4.87 ~ 4.94 log CFU / g was observed in all treatments, but the fermentation showed a rapid increase with fermentation. The control was 8.96 log CFU / g at 24 hours of fermentation and 5% , 8%, 8.33% and 8.59 log CFU / g, respectively, in the addition of 10% (SM10) and 15% (SM15) 9.37 log CFU / g, which was higher than that of the control (9.03 log CFU / g). This tendency continued until 72 hours after fermentation, indicating that addition of seaweed from the middle stage of fermentation had a favorable effect on the growth of fermented microorganisms I think it is because of crazy.

Example  2: pH  And Amino acid  Nitrogen content

Changes in pH and amino nitrogen content during fermentation of seaweed added chungkukjang are shown in Table 1. As the fermentation progressed, the pH of Cheonggukjang increased. The fermentation time of fermented Cheonggukjang was 7.67, 7.60, and 7.53, respectively. The fermentation time of fermented soybeans was 7.33, 5% (SM5), 10% (SM10) and 15% , Respectively.

Amino nitrogen content is the degree of protein degradation by protease activity. It is used as an index of fermentation of Chongkukjang, quality of fermented soybean products, and savory taste. The amino nitrogen content of chungkukjang prepared with the addition of seaweed was 70.47 mg% at the initial fermentation stage and 64.40 ~ 69.07 mg% of the added seaweed was lower than that of the control. However, at 72 hours after fermentation, The addition of Chungkukjang added% (SM5), 10% (SM10) and 15% (SM15) showed 397.13, 385.93 and 380.33 mg%, respectively, higher than the control (369.13 mg%).

PH and Amino nitrogen content of Chungkookjang according to fermentation time Treatment Fermentation period (hr) 0 24 48 72 pH Con 6.19 ± 0.12 ^aA 6.55 ± 0.00 ^bD 7.03 0.01 ^cA 7.33 0.03 ^dA SM5 6.10 + - 0.01 ^aA 6.42 + - 0.01 ^bc 7.22 0.02 ^cC 7.67 ± 0.00 ^dC SM10 6.11 + 0.02 ^aA 6.33 + - 0.01 ^bA 7.14 ± 0.00 ^cB 7.60 + - 0.01 ^dD SM15 6.15 ± 0.00 ^aA 6.36 ± 0.02 ^bB 7.20 ± 0.00 ^cC 7.53 ± 0.01 ^dB Amino nitrogen content (mg%) Con 70.47 ± 1.62 ^aB 168.93 + - 14.71 ^bA 277.20 ± 7.00 ^cA 369.13 + - 6.31 ^dA SM5 69.07 ± 2.91 ^aB 160.53 + - 0.81 ^bA 309.40 +/- 14.00 ^cB 397.13 + - 2.14 ^dC SM10 67.20 ± 1.40 ^aAB 159.60 ± 0.00 ^bA 294.00 ± 1.40 ^cB 385.93 + - 6.31 ^dB SM15 64.40 +/- 1.40 ^aA 154.93 + - 7.41 ^bA 294.93 + - 4.92 ^cB 380.33 + - 3.52 ^dB

Con: Chungkukjang without added seaweed, SM5: Chungkukjang with 5% added seaweed, SM10: Chungkukjang with 10% added seaweed, SM15: Added 15%

ad: The same superscript in each row means no significant difference ( p <0.05)

AD: The same superscript in each column means no significant difference ( p <0.05)

Example  3: Viscous  content

Table 2 shows the content of the viscous substance of chungkukjang prepared by adding seaweed. As the fermentation progressed, the content of glutinous chongkukjang increased and the content of glutinous rice was not significantly different until 48 hours of fermentation. However, the content of glutinous rice added with 5% added seaweed was 6.53% (6.05%) than those of sea mustard. The contents of all the chungkukjang prepared in this experiment ranged from 6.00 ~ 6.53%

Content of Glucose in Cheonggukjang by Fermentation Time (%) Treatment Fermentation period (hr) 24 48 72 Con 3.38 + 0.04 ^aB 5.82 + - 0.11 ^bB 6.00 +/- 0.05 ^cA SM5 3.29 ± 0.14 ^aAB 5.92 ± 0.05 ^bb 6.53 + - 0.10 ^cB SM10 3.28 ± 0.02 ^aAB 5.60 + 0.06 ^bA 6.05 + - 0.10 ^cA SM15 3.27 ± 0.01 ^aA 5.64 + 0.02 ^bA 6.05 0.02 ^cA

Con: Chungkukjang without added seaweed, SM5: Chungkukjang with 5% added seaweed, SM10: Chungkukjang with 10% added seaweed, SM15: Added 15%

ac: The same superscript in each row means no significant difference ( p <0.05)

AB: The same superscript in each column means no significant difference ( p <0.05)

Example  4: total polyphenol content

Table 3 shows the total polyphenol content of seaweed added chungkukjang. The total polyphenol content of the control group was 72.26 ㎍ / mL, and the addition of 5% (SM5), 10% (SM10) and 15% (SM15) of seaweed were 75.17, 82.37 and 90.27 ㎍ / The total polyphenol content increased. As the fermentation progressed, the total polyphenol content was also increased. In the fermentation at 72 hours, 266.46 ㎍ / mL was added to the control and 352.87 ~ 396.07 ㎍ / mL was added to the seaweed added.

Total polyphenol content of chungkookjang (㎍ / mL) Treatment Fermentation period (hr) 0 24 48 72 Con 72.26 ± 5.76 ^aA 165.41 +/- 24.75 ^bA 206.76 ± 22.37 ^bcA 266.46 + - 79.73 ^cA SM5 75.17 + 2.04 ^aA 154.84 + - 16.02 ^bA 258.44 + - 9.18 ^cB 352.87 ± 37.18 ^dBC SM10 82.37 ± 7.97 ^aB 139.86 + - 16.50 ^bA 280.16 + - 41.37 ^cBC 376.10 + - 34.85 ^dBC SM15 90.27 ± 5.64 ^aC 150.31 + - 16.27 ^bA 310.82 + - 10.01 ^cC 396.07 + - 64.92 ^dC

Con: Chungkukjang without added seaweed, SM5: Chungkukjang with 5% added seaweed, SM10: Chungkukjang with 10% added seaweed, SM15: Added 15%

ad: The same superscript in each row means no significant difference ( p <0.05)

AC: The same superscript in each column means no significant difference ( p <0.05)

Example  5: DPPH Radical Scatters

Table 4 shows the measurement results of DPPH radical scavenging ability of seaweed added Chungkukjang. The DPPH radical scavenging activity of the control group was 33.13% before fermentation and the addition of seaweed added 5% (SM5), 10% (SM10) and 15% (SM15) Was 77.91, 80.72, and 79.40%, respectively, which was about 47 ~ 48% higher than that at the beginning of fermentation. As a result of this experiment, DPPH radical scavenging ability showed higher DPPH radical scavenging ability in seaweed added chungkukjang than the control.

DPPH radical scavenging ability (%) of Chungkukjang according to fermentation time Treatment Fermentation period (hr) 0 24 48 72 Con 33.13 ± 0.90 ^aB 57.28 +/- 0.77 ^bA 68.09 + - 0.30 ^cA 58.76 +/- 1.49 ^bA SM5 30.02 + - 0.21 ^aA 60.66 + - 0.12 ^bB 77.91 + - 0.91 ^dB 66.09 ± 1.32 ^cB SM10 32.42 + 0.70 ^aB 60.45 ± 1.88 ^bB 80.72 + - 0.15 ^dD 67.98 ± 1.51 ^cBC SM15 32.32 ± 0.27 ^aB 63.12 ± 0.54 ^bc 79.40 + - 0.67 ^cC 69.64 ± 2.13 ^dC

Con: Chungkukjang without added seaweed, SM5: Chungkukjang with 5% added seaweed, SM10: Chungkukjang with 10% added seaweed, SM15: Added 15%

ad: The same superscript in each row means no significant difference ( p <0.05)

AD: The same superscript in each column means no significant difference ( p <0.05)

Example  6: ABTS Radical Scatters

The ABTS radical scavenging activity of the seaweed added chungkukjang is shown in Table 5. The ABTS scavenging ability of fermented seaweed was highest at 47.91% in seaweed 10% and lowest in control group 44.64%. ABTS radical scavenging activity increased rapidly during fermentation 24 hours and gradually increased after 24 hours fermentation. The antioxidative activity of the fermented soybean paste was increased to 89.01, 91.32 and 92.27%, respectively, by adding 86.66%, 5% (SM5), 10% (SM10) and 15% (SM15) The higher the addition of seaweed, the higher.

ABTS radical scavenging ability (%) of Chungkookjang according to fermentation time Treatment Fermentation period (hr) 0 24 48 72 Con 44.64 + - 0.10 ^aA 68.88. + -. 0.37 ^bA 83.78 + - 0.22 ^cA 86.66 +/- 0.92 ^cA SM5 45.36 ± 0.10 ^aB 74.78 ± 0.94 ^bB 84.96 + 0.29 ^cB 89.01 + - 0.43 ^cB SM10 47.91 + - 0.10 ^aC 75.48 ± 0.36 ^bB 86.23 + - 0.22 ^cC 91.32 ± 0.50 ^dC SM15 47.17 ± 0.10 ^aC 77.46 ± 1.59 ^bC 89.01 0.08 ^cC 92.27 ± 0.16 ^dC

Con: Chungkukjang without added seaweed, SM5: Chungkukjang with 5% added seaweed, SM10: Chungkukjang with 10% added seaweed, SM15: Added 15%

ad: The same superscript in each row means no significant difference ( p <0.05)

AD: The same superscript in each column means no significant difference ( p <0.05)

Example  7: Sensory evaluation

The sensory evaluation results of chungkookjang added with seaweed are shown in Table 6. The sensory qualities of Chongkukjang were evaluated as the best color in the control, and the color preference decreased as the amount of added seaweed increased. It is considered that the blue color of the seaweed influenced the typical color of Chungkookjang. The flavor was the lowest in the control group as opposed to the color, and the seaweed content was higher. The taste was the highest with 3.40 in the addition of 5% of seaweed, the lowest in the control, 2.88, and the overall preference was higher in seaweed added chungkukjang compared to the control. This is because the addition of seaweed improves the taste of Chungkookjang and the fragrance of Chungkookjang.

As a result of this experiment, the growth of chungkookjang fermenting microorganism and antioxidant content and antioxidant activity were superior to those of the control by addition of seaweed, and the sensory quality was improved. The addition of seaweed in the production of Chongkukjang is considered to be worthy in terms of supplementation of water-soluble dietary fibers and minerals and complementation of functionality, and even adding 15% of seaweed does not have a noticeable effect on fermentation quality and palatability However, when the sensory evaluation results of this experiment were examined, the optimum addition rate of seaweed was 5%.

Sensory evaluation of seaweed Cheonggukjang
Sensual characteristic Treatment Con SM5 SM10 SM15 color 3.24 ± 0.44 3.20 ± 0.58 3.16 ± 0.47 3.18 ± 0.48 zest 2.96 + - 0.52 3.30 0.50 3.32 ± 0.48 3.28 ± 0.46 flavor 2.88 ± 0.53 3.40 + - 0.50 3.26 ± 0.44 3.08 ± 0.40 Texture 3.28 ± 0.54 3.30 0.46 3.28 ± 0.54 3.28 ± 0.54 Comprehensive likelihood 3.06 ± 0.55 3.32 ± 0.56 3.20 ± 0.38 3.26 ± 0.52

Con: Chungkukjang without added seaweed, SM5: Chungkukjang with 5% added seaweed, SM10: Chungkukjang with 10% added seaweed, SM15: Added 15%

Korea Biotechnology Research Institute KCTC11330BP 20080502

Claims (6)

(a) removing water from soybeans soaked at 3 to 5 ° C for 10 to 14 hours, then heating at 110 to 130 ° C for 40 to 50 minutes and cooling to 45 to 55 ° C;
(b) adding 4 to 6% of a seaweed called cold soybean to the weight of the prepared chungkukjang to prepare a mixture; And
(c) Bacillus subtilis B-59 (accession number: KCTC11330BP) at a concentration of 10 ^{7 to 8} CFU / mL was inoculated 1.5-2.5% of the prepared chungkukjang weight, And fermenting the mixture at 38 ° C for 68 to 76 hours. delete delete delete A seaweed prepared by the method of claim 1, wherein the seaweed is added. Processed food processed with Cheonggukjang added with seaweed of paragraph 5.

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