KR101654211B1 - health assistance food having fermented soybeans improved flavor and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a health supplement and a method for preparing the same, and more particularly, to a health supplement containing a cheonggukjang which reduces unpleasant odor and improves flavor by fermenting soybean coated with Yeoju powder and a method for producing the same. .
The method of manufacturing a health supplement supplemented with improved flavor of chungkukjang according to the present invention comprises the steps of adding soybean to water and boiling, boiling soybeans on straw placed on the bottom of the fermentation chamber, applying functional powder onto the boiled soybeans, And a grinding step of grinding the dried chungkukjang added with the gum sauce.

Description

[0001] The present invention relates to a health supplement food having improved flavor of Chungkookjang and a method of manufacturing the same,

The present invention relates to a health supplement and a method for preparing the same, and more particularly, to a health supplement containing a cheonggukjang which reduces unpleasant odor and improves flavor by fermenting soybean coated with Yeoju powder and a method for producing the same. .

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 unique 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, when manufacturing the cheonggukjang by the above-mentioned method, it is effective in reducing the discomfort of the cheonggukjang to some extent, but there is a problem in that many people still have a sense of rejection in taking the cheonggukjang itself.

The present invention has been made to overcome the above problems, and it is an object of the present invention to provide a cheonggukjang which is prepared by adding a fenugreek powder to facilitate the ingestion of healthy chungkukjang, And to provide a food and a manufacturing method thereof.

To achieve the above object, the present invention provides a health supplement supplemented with chungkukjang and liquorice powder.

In order to achieve the above object, the present invention provides a method of manufacturing a health supplement food having improved flavor of chungkukjang, comprising the steps of adding and boiling soybeans in water; A fermentation step of heating boiled soybeans on straw placed on the bottom of a fermentation chamber, applying functional powder onto the boiled soybeans, and fermenting the soybeans to obtain chungkukjang; Adding a gamma source to the cheonggukjang; And a pulverizing step of drying and then pulverizing the cheonggukjang to which the kami sauce has been added, wherein the functional powder includes a saccharide powder.

The functional powder may further include a mushroom powder, a cicada powder, an onion powder, a brown rice powder, and a broccoli powder.

Wherein the gummy source comprises the steps of: a) freezing the broth, b) grinding the ginseng to obtain a ginseng crushed product, c) mixing the sanayasia with sugar and fermenting to obtain a fermented product of the mountain yam, d) 0.1 to 2 parts by weight of the fermentation broth, 1 to 10 parts by weight of the ginseng crushed product, and 0.05 to 0.1 part by weight of the figs are mixed with 100 parts by weight of Hongxi, and the mixture is ground in a blender and pulverized.

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

And a step of adding the fermentation broth to the powder obtained in the pulverization step, followed by the production of any one of granules, tablets and rings.

As described above, according to the present invention, the unpleasant odor of chungkukjang is greatly reduced and the flavor is improved by the sweet potato powder and the kami sauce to increase the preference degree. Therefore, the present invention can provide a health supplement which can be easily ingested by anyone and is useful for health.

Hereinafter, a health supplement food having improved flavor of chungkukjang according to a preferred embodiment of the present invention and a manufacturing method thereof will be described in detail.

The health supplement according to one embodiment of the present invention contains Cheonggukjang and Yeoju powder.

Chungkukjang is one of our traditional fermented foods, and it is an excellent nutritional food. Cheonggukjang contains isoflavone, phytic acid, saponin, trypsin inhibitor, xhzhvpfhftocopherol), unsaturated fatty acids, dietary fiber, oligosaccharides, γ-glutamyl transpeptidase (γ-glutamyltranspeptidase; γ-GTP), antioxidants, and thrombolytic enzymes.

Yeoju powder increases the nutrition of Chongkukjang, reduces unpleasant odors and improves flavor. There are two ways to mix Yeoju powder with Cheonggukjang. An example is to blend quasi powder with the prepared chonggukjang. In this case, 10 to 20 parts by weight of the resin powder may be mixed with 100 parts by weight of the chungkukjang.

Another example is the addition of liquorice powder to the process of making chungkukjang. Whether the beans are fermented with soybean powder has the advantage of eliminating the bitter taste of Yeoju. For example, boiled beans are mixed with Yeoju powder and fermented to make Cheonggukjang. In this case, 10 to 20 parts by weight of the fennel powder is mixed with 100 parts by weight of the soybeans, followed by fermentation.

Yeoju powder can be obtained by finely chopping fruit of Yeoju, drying it in the sun, and pulverizing it to a size of 100 to 200 mesh size. Preferably, the berries are used without removing the seeds.

Yeoju powder has excellent antioxidant activity and prevents deterioration of health supplements.

Momordica charantia ) is a plant belonging to the genus Cucurbitaceae, which mainly grows in tropical or sub-tropical regions and uses fruit for food. The juice is green, and when it matures, it turns orange. When the time passes, the flesh bursts and the red seeds are exposed, and the seeds are generally brown. In Japan, China, and Southeast Asia, the immature seeds are mainly grown for edible purposes, but young leaves are also used for edible purposes.

The major component of the yeast is the peptide, charantin, which is contained in the fruit and has a molecular weight of about 93.7 kDa. It is known that insulin-like substances, which are activated by beta-cells that play a crucial role in insulin secretion, contribute to blood glucose regulation ultimately.

In addition, p-coumaric acid, taninic acid, benzoic acid, ferulic acid, gallic acid, etc. are used as phytochemicals in the fruit, root, , Caffeic acid and catechin (Kubola and Siriamornpum, Food Chemistry, 2008, 110: 881-890). Recently, it has been reported that it can be used for the treatment of diabetes (Miura T. et al., J. Nut Sci. Vitaminol, 47 (5), 340-344, 2001; Grover JK, et al. J. Ethnopharmacol., 76 (3), 233-238, 2001).

As described above, Yeoju has various physiological activities and is very useful for health. Yeoju fruit itself has a bitter taste and is difficult to eat, but it can be fermented with soybeans to eliminate the bitter taste of Yeoju fruit.

The health supplement food of the present invention may be a mixture of Cheonggukjang and Yeoju powder itself or Cheonggukjang itself which is fermented by adding yeast powder. In addition, the health supplement food of the present invention can be formulated into various forms by processing a fermented Chongkukjang by adding a mixture of Cheonggukjang and Yeoju powder or Yeoju powder.

Therefore, the health supplement food of the present invention can be formed into any one form selected from granules, tablets, powders, and rings. These health supplements with granules, tablets, powders, and ring forms are easy to carry and are easy to take anywhere, anytime.

In addition, various supplementary materials and food additives may be added to the health supplement food of the present invention.

Examples of the food additives include sugars such as monosaccharides, disaccharides, polysaccharides and sugar alcohols and flavorings such as tau martin, stevia extract, saccharin and aspartame, and nutrients, vitamins, edible electrolytes, flavors, , Cheese, chocolate, etc.), pectic acid, alginic acid, organic acid, protective colloid thickening agent, pH adjusting agent, stabilizer, preservative, glycerin, alcohol and carbonating agent.

The formulation of granule, tablet, powder, ring and the like contains 40 to 90% by weight of a mixture of Chungkukjang and Yeoju powder, or Chungkukjang fermented by adding Yeoju powder, and further contains additional adhesive, spice, vitamins, carbohydrate and the like ≪ / RTI >

For example, a mixture of a mixture of Chungkookjang and Yeoju powder, or a mixture of 80% by weight of Chongkukjang fermented by adding Yeoju powder and 20% by weight of a pressure-sensitive adhesive is kneaded, and the mixture is kneaded with a mung bean egg- Followed by drying in a hot air dryer. As the pressure-sensitive adhesive, starch syrup, honey, and flour paste may be used.

It is of course possible to form granules having a diameter of 0.5 to 1.5 mm by using a granulator instead of the ventilation. In addition, the granules may be extruded and granulated in an appropriate amount to prepare tablets, or they may be filled into capsules to form capsules.

Hereinafter, a method of manufacturing a health supplement food of the present invention will be described with reference to an embodiment.

The method of manufacturing a health supplement food of the present invention comprises the steps of adding beans to water and boiling, boiling the soybeans on the straw placed on the bottom of the fermentation chamber, applying the functional powder onto the boiled soybeans, fermenting the fermented soybeans, Adding a gamma source to the cheonggukjang, and grinding the dried chungkukjang after the gamma source is added. Each step will be examined in detail.

1. Stage of capital increase

Purchase domestic beans and wash them 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.

Wash the beans and boil them in water. 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.

2. Fermentation phase

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. Then, boiled soybeans are coated with functional powder and then fermented.

The functional powder includes flax powder. As an example, the functional powder may be composed of 100 wt% of the powdery powder. 10 to 20 parts by weight of the functional powder is applied to 100 parts by weight of the soybeans.

Other examples of the functional powder may include a sweet potato powder, a shiitake powder, a chrysanthemum powder, an onion powder, a brown rice powder, and a broccoli powder. For example, it is preferable that 40 to 60% by weight of the fennel powder, 5 to 20% by weight of the mushroom powder, 5 to 20% by weight of the chrysanthemum powder, 5 to 20% by weight of the onion powder, 5 to 20% ≪ / RTI >

Shiitake mushroom, fresh cherry, onion, brown rice and broccoli are naturally dried or hot-air dried, and then ground to a size of 100 to 200 mesh to prepare each powder.

Shiitake mushroom powder, acacia powder, onion powder, brown rice powder, and broccoli powder strengthen the nutritional components and increase the functionality of health supplements.

The fermentation is carried out for 4 to 8 days while maintaining the temperature of the fermentation chamber at 32 to 40 캜. The fermentation temperature and duration are conditions that allow proper fermentation of Chungkukjang. 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.

Chungkukjang is made through the fermentation process.

Thus, the chungkukjang itself, which is made by adding the sweet potato powder, may be an example of the health supplement food of the present invention.

3. Kami stage

After the fermentation is finished, add gamous sauce to Chungkukjang. When the sauce is added to Cheonggukjang, the source coating layer is formed on each fermented bean surface. Thus, the source coating layer formed on the surface of the fermented soybean has a sweet taste, which is made of a natural material, and greatly improves the flavor of the chonggukjang.

Gamisosu is the main ingredient and contains Hongsi. Here, the term " main component " means that the content of the entire source is 50 to 90% by weight. Hongshi provides a sweet taste and maintains the viscosity of the kami sauce.

A method for producing a gummy source includes the steps of: a) freezing the broth, b) grinding the ginseng to obtain ginseng ground product, and c) mixing the ginseng with sugar and fermenting the ginseng to obtain a fermented broth And d) 0.1 to 2 parts by weight of the fermentation broth, 1 to 10 parts by weight of the ginseng crushed product, and 0.05 to 0.1 part by weight of figs are mixed with 100 parts by weight of the frozen red ginseng, and the mixture is ground into a blender and pulverized.

We use Daebong sense as Hongsi. And it is preferable to use ginseng as ginseng. Ginseng is used by grinding with a blender. A fig means the 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.

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.

You can use a mixture of thistle, evening primrose, chestnut, plum, and loofah. In this case, thistle, evening primrose, 칡, plum and scrub can be mixed at the same weight ratio. Thistle, evening primrose, topping, chestnut root, plum and loofah fruit.

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, 0.1 to 2 parts by weight of a fermented product of a raw material of a raw material of a root canal, 1 to 10 parts by weight of a ginseng crushed product, and 0.05 to 0.1 part by weight of a fig are mixed with 100 parts by weight of frozen red ginseng, and the mixture is ground into a blender to obtain a gummy source.

If you add the prepared Kami Sauce to Chongkukjang, you can eat it without any cooking without much discomfort. In particular, children and adolescents who feel rejected by the flavor of Cheonggukjang by Westernized eating habits can easily ingest. Chungkukjang itself with added gum sauce may be another example of the health supplement of the present invention.

4. Crushing step

Chungkukjang with added gum sauce is dried and ground. The drying may be natural drying or hot air drying. For example, hot air at 40 to 60 DEG C can be added by drying for 6 to 12 hours. The dried chungkukjang is pulverized to a size of about 200 to 300 mesh size using a pulverizer.

The ground powder may be another example of the health supplement of the present invention.

5. Formulation step

The formulating step is a step of forming the powder obtained in the pulverizing step into any one form selected from granules, tablets and rings.

In the formulation step, the powder obtained in the pulverization step may be added to a fermentation broth, kneaded, and then granulated, tableted, or ring-formed.

Yeast juice fermentation broth can be obtained in the same manner as the above-mentioned Sanayama fermentation broth. For example, about 40 to 60 parts by weight of brown sugar is added to 100 parts by weight of flaxseed, and 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. After the fermentation is completed, the solid matter is removed by filtration to obtain a fermented broth.

80% by weight of the powder obtained in the pulverization step and 20% by weight of the fermentation broth of Yeonju are mixed and kneaded, followed by molding in a molding machine, followed by drying in a hot air drier to produce a ring, tablet and granule.

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, after boiling the beans in a cauldron and cooling them, boiled beans were put on the floor of the fermentation room with wrapping cloth and straw, and then the yeast powder was spread evenly on the boiled beans. At this time, 15 parts by weight of the flax powder was applied to 100 parts by weight of boiled soybeans.

The fermented broth was fermented for 6 days at a temperature of 36 ± 2 ℃ for 6 days to prepare chungkookjang. At this time, 30 parts by weight of kami sauce was added to 100 parts by weight of Chungkukjang.

The kami sauce was prepared as follows.

1.5 parts by weight of the fermented milk of the Yamatake, 5 parts by weight of the ground ginseng powder, and 0.07 part by weight of the fig were mixed with 100 parts by weight of the frozen red syrup, and the mixture was ground into a blender and pulverized to obtain a Kamisource. Then, 50 parts by weight of brown sugar was added to 100 parts by weight of a mixture of thistle, evening primrose, liquorice, plum and loofah at the same weight ratio, 0.05 part by weight of lyophilized saccharomyces cerevisiae was added to the pot, And stored at 25 ° C for 3 months, fermented, and then filtered to remove the solid content.

(Comparative Example)

After purchasing Domestic soy sauce beans, they were washed and put into a cauldron, boiled for 30 minutes and boiled. Then, the soybeans were taken out from the cauldron and cooled. Then, the boiled soybeans were placed on the floor of the fermentation chamber with the wrapping cloth and straw, and the fermented milk was fermented for 6 days at a temperature of 36 ± 2 ° C.

<Sensory Test>

Sensory tests were carried out on the health supplements of the examples and the cheonggukjang of the comparative example. 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 sensory test results are shown in Table 1 below.

division Exterior incense flavor Comprehensive likelihood Example 8.4 8.7 8.5 8.5 Comparative Example 6.1 3.2 4.0 4.3

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 of Chongkukjang occurred during fermentation during ingestion was felt as it was, and the degree of preference was very low. However, in the case of Examples, the displeasure was greatly reduced and the flavor was improved by preference. Thus, it is expected that the present invention can greatly reduce the discomfort of the cheonggukjang and provide a health supplement which can be easily ingested by anyone and is useful for health.

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 (6)

delete A step of boiling the beans in water;
A fermentation step of heating boiled soybeans on straw placed on the bottom of a fermentation chamber, applying functional powder onto the boiled soybeans and fermenting them to obtain chungkukjang;
Adding a gamma source to the cheonggukjang;
And a pulverizing step of drying and chopping the chrysanthemum with the added gum sauce,
Wherein the functional powder comprises a frit powder,
Wherein the gummy source comprises the steps of: a) freezing the broth, b) grinding the ginseng to obtain a ginseng crushed product, c) mixing the sanayasia with sugar and fermenting to obtain a fermented product of the mountain yam, d) And 0.1 to 2 parts by weight of the fermentation broth of the present invention, 1 to 10 parts by weight of the ginseng ground powder and 0.05 to 0.1 parts by weight of figs are mixed with 100 parts by weight of red liquor, and the mixture is ground in a blender and pulverized. A method of manufacturing a health supplement with improved flavor. [3] The method of claim 2, wherein the functional powder further comprises a shiitake mushroom powder, a fresh mushroom powder, an onion powder, a brown rice powder, and a broccoli powder. delete [Claim 3] The method according to claim 2, wherein the fermentation broth is fermented by mixing wheat thistle, evening primrose, mulberry, plum and wool. [Claim 3] The method according to claim 2, further comprising the step of adding a fermentation broth to the powder obtained in the pulverization step, and then forming the formulation into granules, tablets or rings, A method for manufacturing an improved health supplement.