KR101690037B1 - Functional soybean source and its manufacturing method - Google Patents

Abstract

The present invention relates to a cheonggukjang and a method of producing the same, and its object is achieved by providing a functional soybean curd mixed with 90 to 99.5 wt% of normal soybean and main ingredients and 0.5 to 10 wt% of steamed chestnut.

Description

Functional soybean sauce and its manufacturing method [0002]

The present invention relates to a cheonggukjang and a preparation method thereof, and more particularly, to a functional cheonggukjang which can reduce chungkukjang inside and improve antioxidant function by using chestnuts at night and a manufacturing method thereof.

Miso, kochujang, and soy sauce, which are usually necessary in our diet, are made using pepper and soybean. Among these, soybean is produced and regenerated with soybean as main material.

Soybean, which is the raw material of soybean paste and soy sauce, has been known as a food material having excellent nutritional and functional properties. Soybean has anticancer, anti-aging, constipation relief, antiallergic, anti-obesity, , Diuretic action, prevention of dementia, prevention of hyperlipidemia, inhibition of arteriosclerosis, and the like.

On the other hand, beans contain ingredients that interfere with the activity of protein digestive enzymes in the intestines in addition to the above-mentioned useful ingredients, so that the digestibility of soy beans is lower than that of milk, and nutritional factors such as trypsin electrolytic factors may be used. However, in winter, soybean paste is made with soybean paste, chonggukjang, and so on.

In addition, the fermented soybean is fermented within 2 ~ 3 days of the fermented bean paste rather than the fermentation period of 2 ~ 3 months. Such as amylase and lipase produced by microorganisms during fermentation and aging, and the activity of microbial metabolites such as sugars, amino acids, vitamins, minerals, physiologically active substances and organic acids, and bacterial activity It is a health food that can raise the human absorption rate of soy protein by more than 95%.

As mentioned above, although Cheonggukjang contains a lot of active ingredients, it is perceived as a food not particularly familiar to young people and foreigners due to its unique flavor.

Therefore, many researches and developments have been made on Chungkukjang and Doenjang which have excellent nutrition using the above-mentioned soybean.

For example, in Patent Publication No. 10-0586802, there is disclosed a functional cheonggukjang and a method for producing the same, and a method of producing the fermented chongkukjang containing the fermented lactic acid bacteria powder, the fermented milk powdery acid bacteria, the selenium yeast, the seaweed calcium and the horseradish extract is provided The above patent is an invention which is questionable because there is an uneconomical aspect such as the addition of a separate component.

Another Japanese Patent Application No. 10-0980429 discloses a red ginseng chongkukjang composition and an antidiabetic functional food using the red ginseng chungkukjang composition. However, it is also an economically disadvantageous invention such as the use of an expensive red ginseng concentrate.

Japanese Patent Application Laid-Open No. 10-2011-0105895 discloses a method for producing modified natto, improved soy sauce, and improved soybean paste. In addition, the patent also discloses that microorganisms producing polygamma glutamic acid are inoculated into boiled soybeans, It is judged that the process is complicated invention such as adding yeast or the like.

In addition, Korean Patent No. 10-1172008 discloses a method of manufacturing Cheonggukjang and its Cheonggukjang. However, here, it is necessary to make juice of ginseng and popularize the process and cost in that the leaves and the husks of elm and charmwood are to be added It is judged to be a difficult invention.

On the other hand, Korean Patent Registration No. 10-1311902 discloses a method for producing golden miso, which is made of amber and sweet potato, though it is not Cheonggukjang. In this patent, amber and sweet potato are used for golden color in miso, Which is a different invention than the idea or pursuit of the present invention.

As used in the present invention, the chestnut shell is a chestnut shell and contains a large amount of vitamin C, which is effective for preventing colds, coughing, and bronchia. It is also known to be helpful for reducing hemorrhage, dryness and hemostasis. However, in general, it is common to peel off vegetation because of its brittleness.

As mentioned above, UFI's vitamin C is an antioxidant component, so it can reduce the smell of some products and increase the preservation period.

However, as a technique using the above-mentioned UFI, for example, Japanese Patent Application Laid-open No. 10-2009-0081987 disclosing UFI tea and beverages obtained by pulverizing UFI, a sausage embryo-type sausage added with UFI powder, No. 10-1180427, which is incorporated herein by reference in its entirety, and Korean Patent No. 10-1215570, which is used for planting Udipi for use as a main ingredient of food. However, as in the present invention, The examples used are hard to find.

Unlike the prior art as described above, the present invention provides a method of improving the antioxidant function of chungkookjang by keeping the active ingredients of the chungkukjang and boiling the chestnut concentrate soybean, adding the antioxidant components of the chungkukjang to the chungkukjang, It is an object of the present invention to provide a functional chungkukjang and a method for producing chungkukjang which enables the nutrients such as sugar, carbohydrate and the like contained in chestnut to be planted together by adding steamed chestnut flour.

In order to accomplish the object of the present invention as described above, the present invention comprises the steps of: (S1) boiling the night soil to make it into a concentrated state;

(S2) removing the tubules from the concentrated jellyfish to form a concentrate;

Boiling the soybeans washed with the jellyfish concentrate (S3);

And a step (S4) of adding soybean salt and the like to the boiled soybeans, adding the steamed chestnut flour and the flour concentrate in the step (S2).

The present invention also provides a functional soybean curd with 90 to 99.5 wt% of normal soybean and main ingredients, 0.5 to 10 wt% of steamed chestnut, or 0.5 to 2 wt% more of chestnut concentrate.

According to the present invention, the produced chungkukjang is manufactured by using the chestnut concentrate, and the antioxidant function of the chestnut is reduced by the function of chungkukjang. Therefore, it is possible to increase the preservation period and the carbohydrate and protein And it is effective in environmental aspect because it can use the discarded seeds. Therefore, it is possible to economically produce functional soybean seeds.

Hereinafter, the present invention will be described more specifically.

The following description is intended to assist in the understanding and enforcement of the present invention, but the present invention is not limited thereto. It will be understood by those skilled in the art that various changes and modifications may be made therein without departing from the spirit of the invention as set forth in the following claims.

It is to be noted in advance that the following description is not to be made in an ordinary manner.

In the present invention, generally, in order to produce Cheonggukjang, boiled and concentrated concentrate is used instead of general water when boiled soybeans.

The above-mentioned julpie concentrate is firstly boiled in water by putting in the water the surface and the husk that comes out from the night when it is chestnut. It boils about 5 ~ 10 pounds of water about 15 ~ 30kg of the juli, It is boiled by heating for about 2 to 5 hours. When the amount of water or the amount of water is small, the state becomes viscous rather than obtaining the concentrated liquid. When the water is heated, it is burnt and it is optimal to heat the water with the above water. When the heating time is less than that time, the nutrients in the jellyfish do not come out properly. If the heating time is more than 5 hours, the concentrated state becomes too dark to be a concentrate instead of a concentrated juice.

When the above-mentioned water and water are heated by the above-mentioned time, about 2 to 5 horses with a concentration of about half are obtained.

The boiled water is filtered as described above to remove urine. The removed urn is very convenient for reuse because it has been heated.

The soybeans are then boiled, typically washed with the concentrated filtrate. In this case, 100% of the jellyfish concentrate may be used, but it is preferable to add 60 to 70% of the general water to 30 to 40% by weight of the concentrated juice in consideration of economical efficiency. If the jellyfish concentrate is less than 30 wt%, the efficacy Since it is not transferred to soybeans, when adding general water, use 30wt% of minimum concentrate.

When 100% of the jellyfish concentrate is used, the texture may be deteriorated due to the sour taste.

As described above, the boiled soybeans with water added with the juli concentrate or the juli concentrate are pulverized by a conventional method and fermented, followed by addition of ordinary salt.

In the present invention, steamed flour and the above-described flour concentrate are added to boiled and pulverized soybeans, which are boiled and pulverized, in addition to ordinary salt, and about 90 to 98.5 wt% of fermented soybean material is added to about 1 to 8% of steamed flour, To 2 wt%.

In the above, it is preferable that the steamed chestnut powder and the chestnut concentrate be 1: 1 by weight, but it may be in the above range.

In order to maximize the effect, the steamed chestnut powder is mixed with the soybean meal and the steamed chestnut powder so that the steamed chestnut powder is mixed with the chestnut flour or the chestnut flour If you put too much, it will be too thick and the texture of Chungkukjang will not be unique. The thus-prepared Cheonggukjang is packaged and stored and distributed.

Claims (3)

delete delete As a method for producing a cheonggukjang,
5 ~ 10 horses were poured into 15 ~ 30 kg of water to be discarded at night, and boiled for 2 ~ 5 hours. Then, 30 ~ 40% by weight of the water extract was removed by filtration, and soybeans Wherein the fermented soybean material is fermented and then mixed with 90 to 98.5 wt% of fermented soybean material, 1 to 8 wt% of steamed chestnut powder and 0.5 to 2 wt% of chestnut concentrate.