KR101847601B1 - Method for preparing a fermented soybean, the fermented soybean prepared by the method, and the food composition comprising the fermented soybean - Google Patents

Abstract

The present invention relates to a health functional fermented drink in which a unique smell of soybean is reduced during fermentation and a method for manufacturing the same. More particularly, soybean milk is manufactured by fermenting crushed soybean in a liquid state with yeast after adding an extract of Dendropanax morbifera or Acanthopanax senticosus, so that the unique malodor of soybean generated during the fermentation is reduced, and aromatic taste and health function are enhanced to provide a method for manufacturing a fermented soybean drink, a fermented soybean drink manufactured thereby, a food composition (specifically drink, diet convenience food, spread, liquid food, etc.) comprising the same, and a method for manufacturing the same.

Description

FIELD OF THE INVENTION The present invention relates to a fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean

The present invention relates to a health-functional fermented beverage having reduced odor of beans during fermentation, and a method for preparing the same. More specifically, the present invention relates to a health-functional fermented beverage having reduced odor during fermentation, A soybean fermented product produced by the above method, and a food composition containing the soybean fermented product (specifically, beverage, diet quick spread, spread, Etc.) and a method of producing the same.

As the living environment becomes faster, dietary habits are instantiated mainly in high calorie foods such as ramen and hamburger, and various adult diseases including obesity and hypertension are increasing rapidly. Nutrition such as nuclear family, individualization, and convenience pursuit led to malnutrition, malnutrition, or over nutrition, and balanced nutrition was needed.

Fermented soybeans are rich in vitamins and minerals, along with high-quality soy protein, which helps balance nutrition. In addition, abundant lecithin and saponin excretes excess fat and cholesterol in the body, so the treatment effect as well as prevention of obesity can be expected. The various enzymes and microorganisms that result from the fermentation of the beans promote the metabolism of the body so that the fat does not accumulate in the body. Mycobacterium, Bacillus, and other beneficial bacteria help digestion and excrete. In addition, such effects obtained after ingesting fermented soybean food are not caused by a diet that reduces the amount of food, so that even if the ingestion is stopped, there is little possibility that the subsequent yo-yo phenomenon occurs.

On the other hand, beans are rich in vitamins and proteins to make skin shiny and healthy. Phytoestrogen, which is present in beans, acts like estrogen and is essential for female hormone replacement. It is known to be effective for osteoporosis and menopausal disorders, which are problematic due to female hormone deficiency.

      However, the fermented soybean has a unique smell that acts as a factor for avoiding the children and the younger generation, which is a stumbling block to increase consumption and tradition. Since beans can not eat raw beans because of their peculiar flavor, they must be heated or destroyed by microbial fermentation before destroying non-beef and toxic components. However, soybean fermented products such as miso, cheonggukjang, and natto are difficult to make and use easily by the general public, and there is a problem that the palatability is not high due to the unusual impurities and odor during fermentation.

    On the other hand, Korean Patent Laid-Open Nos. 10-2017-0000119 and 10-2016-0115313 are similar to the present invention in that they are added in the process of producing Hwangchil and Persimmon japonica to produce a flavor and preservability of Chungkukjang . However, in the above application, since the soybean is fully boiled and then fermented into Bacillus bacteria, the odor of Chonggukjang is generated even when Huangchil or Persimmon is added. In addition, there arises a problem that a lot of soybean flavor and nutrients are lost during the heating process.

Also, in the case of processed soy milk, the sugar content is higher than necessary. Particularly soy milk packs with more than 15 g sugar content are also on the market, which means that even two packs of soy milk per day are well over half the current WHO recommended daily intake per day.

On the other hand, in producing soymilk, throwing away the husks of soy beans is somewhat helpful in removing the bad taste, but there is another problem that the total nutrients are reduced.

Korean Patent Laid-Open No. 10-2017-0000119 (published on January 2, 2017) Korean Patent Laid-Open Publication No. 10-2016-0115313 (published October 06, 2016)

Accordingly, the present inventors intend to provide a fermented soybean food, specifically, whole soybean milk and a food containing the fermented soybean food, to which flavor and aroma are improved while functional aroma is minimized while minimizing the characteristic odor of soybean fermentation in the process of fermenting soybean , And the extract of Huangchil or Guanxi can be remarkably reduced by the addition of the extract of fermented soybeans or fermented bean curd refuse. The present invention has been completed based on this finding.

Accordingly, it is an object of the present invention to provide a fermented soybean food having improved flavor and aroma and reduced unpleasant odor inherent to soybean during fermentation by adding an extract of Huangchu or Guasuogama in soybean fermentation process, and a process for producing the fermented soybean food.

In order to achieve the above object, the present invention provides a process for producing a soybean fermented product comprising the steps of:

1) washing soybeans and rice respectively;

2) obtaining an extract of Huangchil, Persimmon, or a mixture thereof;

3) adding the extract obtained in step 2) to beans and rice washed in step 1), respectively, and then calling beans and rice;

4) mixing the soybeans and rice in the step 3) and growing them;

5) further mixing the extract obtained in step 2) with soybeans and rice added in step 4) and cooling;

6) adding at least one natural material ingredient selected from the group consisting of fruit, vegetables and herb medicine to the mixture of the soybean and the rice, which is cooled in step 5);

7) mixing soybean, koji, and at least one kind of natural material sub-materials after step 6), followed by pulverization to produce soybean fermented soybean medium; And

8) A step of fermenting soybean fermented soybean medium prepared in the step 7) to prepare soybean fermented product.

The present invention also provides a soybean fermented product produced by the above production method, and a food composition comprising the soybean fermented product.

According to the present invention, when soybean fermented product is prepared by adding the extract of Huangchu or Guanxi, the unpleasant odor peculiar to the fermented soybean can be reduced, so that the preference degree is remarkably improved. In addition, since it is excellent in nutritional quality by adding functional ingredients such as useful yellowgrass or blackcurrants to the body, it can contribute to the promotion of the public health by using it as substitute, and it can increase the income of the farm household by promoting the consumption of yellowtail, .

Fig. 1 is a schematic flow chart of a process for producing soybean fermented product by adding an extract of yellow crickets or acacia leaves to soybean and rice (brown rice).
FIG. 2 is a schematic flow chart of a process for producing a soybean fermented food by adding sugar and salt to the soybean fermented product.

The present invention relates to a method for producing a fermented soybean, a fermented soybean produced by the method, and a food composition containing the same.

Conventionally, foods produced by fermenting soybeans have a problem of poor palatability due to the unpleasant odor that is produced when fermenting soybean. In order to solve the above problems, the present invention has obtained the effect of removing odor and improving the functionality according to the fermentation of soybeans by adding the extract of Huangchil or Persimmon extract to the fermentation process.

In the present invention, the kinds of soybeans to be used include, but are not limited to, soybeans, black beans, white beans, yellow beans, lentils, chickens, chickens, and eastern beans.

The soybean fermented product of the present invention is characterized by containing rice fermented product in addition to the soybean fermented product. The rice used in the present invention includes white rice (black rice), black rice, brown rice, and the like, and is not limited to the type of rice, the state of rice, and the like.

In particular, brown rice contains a large amount of dietary fiber, dietary fiber is not absorbed by the human body and absorbs excessive nutrients in the intestines by slowing the intake of calories. In addition, it increases the amount of stool and stimulates the barrier to prevent constipation. In addition, it normalizes the cholesterol level in the body, and it helps prevent and cure various adult diseases. It not only slows down aging by energizing metabolism, but also good for children's brain development.

In the present invention, the soybean fermented product is characterized in that it is prepared by adding an extract of Huangchil, Persimmon, or a mixture thereof.

It is common to take leaves, stems and roots and dry them and then take them in the form of hot water, but the dissolution of pharmacological components may be promoted by hydrolysis and heating.

Hwangchil has been reported to be effective in preventing hypertension, stroke, and dementia. It is also known to be effective for antibacterial effect, treatment of digestive diseases, tonic effect, depression and relieving stress.

It has been used since ancient times as a medicine to cure paralysis or weakness in the private or the oriental medicine.

However, the above-mentioned Hwangchil and Gassiogapi are used only as a traditional medicinal herb and partly when they are cooked together to remove the odor, and their use range is very limited due to bitter taste and bitter taste, have.

In the present invention, the extract of Huangchil, Persimmon, or a mixture thereof is prepared by boiling in water or in an intensive manner. Particularly, in the present invention, it is preferable to use a hot-water extract solution.

In one embodiment according to the present invention, after washing and drying the burdock or garlic, it is dried and cut to a size of 2 to 3 cm, and is 20 to 500 times, preferably 30 to 300 times, more preferably 40 to 300 times, Add about 200 times of water and heat in a autoclave and boil at 100 ~ 125 ℃ for 30 minutes ~ 1 hour. Then, the lid is opened, kelp is added, and the mixture is boiled in an amount of 5 to 20 times the weight of Huangchil, Caixiangchi, and then it is boiled for 20 minutes to 1 hour. Can you write over that? Bone? It tastes bad. In this case, the added kelp is 0.3 to 0.7 times, preferably 0.4 to 0.55 times as much as the weight of yellow crick or gallstone. Then, the extract is obtained by removing the yellow crickets or sea tangle and the sea tangle and refining the liquid.

The soybean fermentation product of the present invention is prepared by a method comprising the steps of:

1) washing soybeans and rice respectively;

2) obtaining an extract of Huangchil, Persimmon, or a mixture thereof;

3) adding the extract obtained in step 2) to beans and rice washed in step 1), respectively, and then calling beans and rice;

4) mixing the soybeans and rice in the step 3) and growing them;

5) further mixing the extract obtained in step 2) with soybeans and rice added in step 4) and cooling;

6) adding at least one natural material ingredient selected from the group consisting of fruit, vegetables and herb medicine to the mixture of the soybean and the rice, which is cooled in step 5);

7) mixing soybean, koji, and at least one kind of natural material sub-materials after step 6), followed by pulverization to produce soybean fermented soybean medium; And

8) A step of fermenting soybean fermented soybean medium prepared in the step 7) to prepare soybean fermented product.

In the present invention, to remove the unpleasant odor of soybeans produced during fermentation and to add functionality as a health food, an extract of Huangchil, Persimmon, or a mixture thereof is added to the washed soybean and rice.

In the present invention, extracts of soybean, yellowtail, garlic, or a mixture thereof are mixed at a weight ratio of 1: 1.5 to 6, preferably 1: 2 to 4. In addition, the extract of rice, yellowtail, garlic, or a mixture thereof is mixed at a weight ratio of 1: 0.5 to 3, preferably 1: 1-2. If the extract is added in an amount less than the above range, it is not sufficient to remove the smell of soybean. If the extract is added in an amount exceeding the above-mentioned content range, The effect of increasing the efficacy is insignificant.

Then proceed to the process of calling beans and rice. At this time, soybean or rice is added with only extract of Huangchil, Persimmon, or a mixture thereof, and no additional water is added. Soybeans and rice are processed at room temperature, with soybeans being called for about 10 to 12 hours, and rice for about 40 minutes to 2 hours, preferably about 1 hour.

Then, we carry out the boiled beans and the rice for boiling. The increase is a process to sterilize soybean and rice to remove germs. When the soybean is insufficiently added to the soybeans, it becomes fishy. When it is run too much, it smells like meju and the taste disappears. Specifically, in the present invention, the extract is put into a pot, and the lid is opened and heated. First, beans and rice are heated for 10 minutes at 100 ~ 130 ℃. Then, when the beans are boiled, the fire is reduced to 90 ℃. After 2 to 3 minutes, the heating time is adjusted while monitoring the condition and taste of the beans.

As in conventional Meju and Chungkukjang, the process of fermenting soybeans has a large loss of nutrients by boiling soybeans and then boiling them in water. However, in the present invention, protein, fat, carbohydrate and other nutrients The content can be maintained.

When the addition of soybean and rice is completed, the soybean and the rice to be added are further mixed with an extract of Huangchil, Persimmon, or a mixture thereof. At this time, the extract is added in an amount of about 1.5 to 5 times, preferably 1.6 to 4 times the weight of the mixture of the soybean and the rice.

And the mixture is heated to a temperature of about 30 to 60 캜, preferably 40 to 47 캜.

In order to improve the palatability of foods after cooling the added soybeans and rice, at least one selected from the group consisting of fruits, vegetables and herbal medicines, specifically, bananas, pineapples, grapes, blueberries, ginseng, ginger, One or more natural substances selected from the group consisting of lemon, citron and apple, preferably at least one selected from the group consisting of banana, pineapple, grape, blueberry, plum, quince, lemon, citron and apple, . At this time, the form of the natural material sub ingredient is not particularly limited and may be added in various forms such as, for example, unprocessed raw material, dried material, and dried powder. Here, the natural material sub ingredient is added in an amount of 0.1 to 0.5 times, preferably 0.1 to 0.3 times, based on the weight of the mixture of the soybeans and the rice.

In addition, yeast is added to the mixture of the soybeans and the rice which have been cooled together with the natural material sub-materials.

Nuruk is a product produced by inoculating bacteria such as rice, wheat and barley into rice grains, and in the present invention, it is particularly preferable to use rice flour obtained by inoculation of rice bran. As the end bacteria, Aspergillus sp. , Rhizopus sp. sp . ), Genus Monascus sp . ), And fungi such as Aspergillus Oryzae ), white germ ( Aspergillus kawachii , Aspergillus Shiro Usami < / RTI > and Monascus purpureus .

The amount of the yeast added in the fermentation according to the present invention is 0.3 to 2.5% by weight, preferably 0.8 to 1.9% by weight, based on the total weight of the mixture of soybean, rice, and burdock extract.

After adding the natural material and nutrients to the cooled mixture of soybean and rice, ultra fine pulverization is carried out.

At this time, the pulverization can be carried out by a means commonly used in the art, preferably using an inline pump mixer. The pulverization is carried out so that the particle size is 50 to 200 mu m. In the present invention, a mixture of beans and rice, which has been spread by 0.2 mm gap up to a maximum of 3,500 rpm, is thoroughly mixed and pulverized into ultrafine particles of 200 μm or less using a mixer.

The inventors of the present invention have found that adding nuruk to a mixture of soybean and rice to which they have been added and subjecting them to ultra-fine pulverization followed by liquid fermentation can remarkably reduce discomfort of the fermented product.

And the soybean fermentation product is prepared by fermenting the fermented soybean medium prepared in this manner by liquid fermentation.

Liquid fermentation is carried out at 30 ~ 75 ℃ for 20 ~ 48 hours. Preferably, the fermentation is carried out with soybean medium prepared in a sterilized container with a lid.

The main role of yeast is to produce starch degrading enzymes and proteolytic enzymes. Nuruk is a source of enzymes that decompose and glycosylate starch into glucose, and this amylase enzyme degrades starch and then saccharifies it to produce lactic acid bacteria or lactic acid bacteria. At this time, the produced acid activates yeast to produce alcohol and carbon dioxide .

When yeast fermentation proceeds, aspergillus bacteria in the yeast decompose rice starch, leading to fermentation. Since soybean bacillus bacillus is naturally produced in a temperature of 40 to 60 ° C and humid air, conventionally used soybean bacillus bacteria that have been naturally grown in fermenting soybean has been used, but this method is problematic in that it smells badly . However, in the present invention, not only the koji fermentation proceeds in a sterilized liquid phase but also the contact between the medium and the external oxygen is minimized by the addition of the sulfuric acid extract solution, thereby suppressing the occurrence of soybean bacillus bacteria, And the aspergillus of yeast can dominate. In addition, because the bacillus bacteria are contained in the yeast, the beans can be fermented even in the liquid phase. Further, the present invention can minimize the contact between the material to be fermented, that is, soybeans and rice, and contaminated air, by progressing liquid fermentation.

The soybean fermented product after the fermentation of the liquid fermentation can be used as a diverse food composition by itself, that is, through the frontal channel, and further through processing steps such as seasoning.

The food composition according to the present invention may contain soybean fermented product prepared by the above method in an amount of 10 to 100% by weight based on the total weight of the composition.

The food composition according to the present invention may optionally further comprise a seasoning agent.

In order to reduce the bitter taste of yellowtail, bitter gourd, and palatability of soybean fermented soybean fermented product, and to increase the palatability as a food, in the present invention, a seasoning agent is selectively added to the soybean fermented product produced by the above- A composition can be prepared.

In this case, the seasoning agent may be sugar (sweet), salt (salty), or a mixture thereof, but is not limited thereto.

Examples of the sugar include sucrose, xylose sugar, fructose, sucrose, honey, oligosaccharides, sugar or a mixture thereof, preferably sweet laurulose (CJ, ) Or xylose sugar (CJ, a product that reduces the absorption of sugar into the body).

When sugar is used as the seasoning agent, the sugar is added in an amount of 5 to 20% by weight based on the total weight of the soybean fermented product.

The food composition according to the invention may optionally comprise salt. Examples of the salt include, but are not limited to, sun salt, bamboo salt, and fermented salt. The salt is added in an amount of 1 to 3% by weight based on the total weight of the soybean fermentation product.

The food composition according to the present invention may further contain at least one selected from the group consisting of fruits, vegetables and herbal medicines, such as fresh fruits, dried fruits and dry powder, in particular, bananas, pineapples, grapes, Selected from the group consisting of ginseng, ginger, plum, quince, lemon, citron and apple, preferably selected from the group consisting of banana, pineapple, grape, blueberry, plum, quince, lemon, citron and apple And at least one kind of natural substance sub-ingredient. At this time, the form of the natural material sub ingredient is not particularly limited and may be added in various forms such as, for example, unprocessed raw material, dried material, and dried powder. Here, the natural ingredient is contained in an amount of 0.1 to 20% by weight, preferably 10 to 15% by weight, based on the weight of the fermented soybean product.

In addition, the food composition according to the present invention may optionally be subjected to a step of pulverizing the soybean fermentation product and then sieving.

The food composition according to the present invention may optionally be subjected to a step of filling and sealing the container. In this case, the container used may be sterilized at 70 to 85 ° C for 30 to 60 minutes.

After filling the food composition into the container, it is cooled to a temperature of 5 to 10 캜, preferably 5 캜.

The food composition containing soybean fermented product obtained through such a manufacturing process can be used as a living food in which the beneficial microorganism is a living food, which is stored in a refrigerated or frozen state through a pasteurization process or in a long term (for example, refrigerated for 1 month, frozen, retorted 1 year) can be distributed.

The food composition prepared according to the present invention may be variously applied to beverage, concentrated liquid, simple diet, spread, liquid type, and the like, but is not limited thereto.

The soybean fermented product including the whole soybean milk produced according to the present invention and the food composition containing the soybean milk are greatly reduced in the unpleasant taste and smell represented by the fermentation of the soybean and are also excellent in nutrition by adding a functional ingredient beneficial to the body , It can also be used as a substitute, which can contribute greatly to the promotion of public health.

In addition, the present invention provides a soybean fermented product having high palatability and an improved taste as a whole due to the flavor and taste of additives by adding a natural ingredient such as banana, pineapple, grape, ginseng, .

Hereinafter, the constitution and effects of the present invention will be described in more detail with reference to examples and test examples. However, these examples and test examples are provided for illustrative purposes only in order to facilitate understanding of the present invention, and the scope and scope of the present invention are not limited by the following examples and test examples.

[Referential Example 1] Preparation of an extract of a mixture of yellow crickets and caustic potash

After drying, 15 g of crushed greens and cauliflower (1: 1 (weight)) and 3 L of purified water (about 3,000 g) were placed in a pressure cooker and the mixture was sealed in a pressure cooker It was then boiled down to a low heat and heated for 30 minutes. The lid of the pressure cooker was opened and 7 g of kelp was added and heated for 20 minutes. The extracts of Hwangchil and Persimmon extracts were prepared by extracting Hwalchulchil, Persimmon and Kelp, and refining only the supernatant.

[Example 1] Production of soy milk before fermentation of white rice

The extract (Referential Example 1) of the mixture of Hwangchil and Persimmon was put into 250 g of selected white washed rye paddy, and the mixture was immersed at room temperature for 10 to 12 hours in an amount of 2.55 times as much as the whiteness weight. At the same time, 70 g of the brown rice selected and washed was put in an extract solution (Reference Example 1) of an amount of the mixture of yellow crick and caustic soda corresponding to approximately one times the weight of rice, and the brown rice was dipped therein at room temperature for 1 hour.

Then, the beans and rice were boiled for boiling. First, soybeans and rice, called pressure cookers, were spread out and heated for 10 minutes in a fire. When the beans were boiled, the fire was reduced to medium fire and heated for three more minutes.

An extract (reference example 1) (about 1000-2000 g) of a mixture of cauliflower and cauliflower mixture of about 1.5 to 2 times in weight based on weight was added to the white rice and brown rice, and the mixture was cooled to 45 캜.

After cooling at 45 DEG C, 30 g of rice pudding was added to the seeds, 450 g of banana was added and the mixture was pulverized with a mixer to a particle size of 50 to 200 mu m. The mixer was pulverized by 0.2 mm gap at a maximum of 2,500 rpm.

Then, the pulverized product was put into a container with a sterilized lid and fermented at 45 ° C for 24 hours to produce soybean milk before fermentation (see FIG. 1).

[Example 2] Production of soybean milk before black soybean fermentation

Black bean was sieved by immersing 250 g of black beans, which had been selected and washed, into an amount (625 g) corresponding to 2.5 times the weight of black bean extract (Referential Example 1) and immersing the mixture at room temperature for 10 to 12 hours. At the same time, 80 g of marinated black rice, which was selected and washed with water, was immersed in an extract solution (Reference Example 1) in an amount of about 1 times of the weight of rice for 1 hour at room temperature and was called black rice.

Then, we carry out the boiled beans and the rice for boiling. First, soybeans and rice, called pressure cookers, were spread out and heated for 10 minutes in a fire. When the beans were boiled, the fire was reduced to medium fire and heated for three more minutes.

An extract (Reference Example 1) (about 1000 to 2000 g) of a mixture of sulfuric acid and acetic acid (about 1.5 to 2 times) on the basis of weight was added to the black beans and black rice, which had been added, and then cooled to 45 캜.

After cooling at 45 DEG C, 30 g of rice pudding was added to the seeds, 450 g of banana was added and the mixture was pulverized with a mixer to a particle size of 50 to 200 mu m. The mixer was pulverized by 0.2 mm gap at a maximum of 2,500 rpm.

Then, the pulverized product was put into a container with a sterilized lid and subjected to liquid fermentation at 45 DEG C for 24 hours to prepare soybean milk before fermentation of black soybean.

[Comparative Example 1] Production of soy milk before fermentation

(Reference Example 2) was added in an amount corresponding to 2.5 times the weight of the whiteness and dipped at room temperature for 10 to 12 hours to obtain 250 g of the whitewash selected and washed. At the same time, 70 g of brown rice washed and washed with water was added to the brown rice extract (Reference Example 1) in an amount corresponding to about 1 times the weight of rice, and the brown rice was dipped in the brown rice at room temperature for 1 hour.

I put an appropriate amount of water in the bottom of the pressure cooker, put a trivet, and spread the cotton cloth thereon. The white rice and the brown rice were mixed and placed on a cotton cloth. Then, the rice was cut at 120 ° C for 40 minutes at first, then reduced to weak fire and boiled.

(About 1800-2000 g) was added to the white rice and the brown rice, which were about 1.5 to 2 times by weight, and the mixture was cooled to 45 캜 to prepare a fermented raw soybean (white rice) culture medium.

Then, the fermented soybean medium was put into a container with a sterilized lid, and the pulverized rice flour was inoculated in an amount of about 0.8 to 1% by weight of the soybean medium weight, and then subjected to liquid fermentation To produce soybean milk before fermentation.

[Comparative Example 2] Production of soybean milk before black soybean fermentation

The black beans were dipped in 250 g of black beans, which had been screened and washed, in an amount (625 g) equivalent to 2.5 times the weight of black beans and immersed at room temperature for 10 to 12 hours. At the same time, 80 g of black rice, which had been selected and washed with brown rice, was added to the rice gruel extract (Reference Example 2) in an amount corresponding to approximately one times the weight of rice, and the black rice was dipped therein at room temperature for 1 hour.

I put an appropriate amount of water in the bottom of the pressure cooker, put a trivet, and spread the cotton cloth thereon. The black beans and black rice called on top of the cotton dough were mixed and placed on the cotton dough. Then, the dough was boiled at 120 ℃ for 40 minutes with the first heat and reduced to weak heat.

(Reference example 1) (about 1800 to 2000 g) was added to the black beans and black rice, which had been added to the beans, to a weight of about 1.5 to 2 times, and then the beans were fermented at 45 ° C to prepare soybean fermentation broth.

Then, the fermented raw soybean (black soybean) medium was put into a container having a sterilized lid, and pulverized rice flour was inoculated in an amount of about 0.8 to 1% by weight of the soybean medium weight. Then, And fermented to produce soybean milk before black soybean fermentation.

[Test Example 1] Evaluation of preference of soybean fermented product (whole soybean milk)

In order to evaluate the preference for white soybean milk and black soybean soybean milk according to the present invention, 10 soybeans and 40 males and 50 females were sampled from the soy milk of Examples 1 and 2 and Comparative Examples 1 and 2.

In the two types of whole milk of Examples 1 and 2, all of them tasted fullness after the tasting, and it was evaluated that they did not have the same odor as the conventional cheonggukjang, so that they were less uncomfortable in drinking and less in preference.

However, in the case of the two whole milk powders of Comparative Examples 1 and 2, all of the tasted persons felt a feeling of fullness after the tasting, but they were evaluated as having a bad odor such as chonggukjang and a greatly decreased preference degree.

On the other hand, the bitter taste remained in the whole soy milk of Examples 1 and 2 and Comparative Examples 1 and 2 due to the use of the extract of Huangchil and Persimmon mixture.

[Formulation Example 1] Preparation of a fermented beverage containing pre-soybean milk and banana

The banana fermented product prepared in Example 1 was added with the banana in an amount of 13.5% by weight based on the weight of the white fermented product, and then added with 7% by weight of sugar and 0.5% by weight of salt Was added. Sweet lilulos (CJ, calorie 1/10 lowered, body fat reduction product), a low calorie sugar, was used as the sugar and sun salt was used as the salt. The fermented product, the banana, the sugar and the salt were mixed well and then pulverized with an inline pump mixer (KINES Co., Ltd.) so that the size of the fine particles was 200 μm or less. Filled in a sterilized container, sterilized at 80 ° C for 30 minutes, sealed, and then cooled at 5 ° C (see FIG. 2).

[Formulation Example 2] Preparation of a fermented beverage containing black soybean whole soybean milk and ginseng

Ginseng was added to the black soybean fermented product prepared in Example 2 in an amount of 13.5% by weight based on the weight of the black soybean fermented product, and then added with 7% by weight of sugar and 0.5% by weight Salt was added in the amount. At this time, xylose sugar (CJ, a product that reduces the absorption of sugar into the body), which is a low calorie sugar, was used as the sugar and sun salt was used as the salt. Black soybean fermented product, ginseng, sugar, and salt were mixed well, and then pulverized with an inline pump mixer so that the size of the fine particles became 200 탆 or less. Filled in a sterilized container, sterilized at 80 캜 for 30 minutes, sealed, and then cooled at 5 캜.

[Formulation Example 3] Preparation of a fermented beverage containing pre-soybean milk and pineapple

The pineapple was added to the fermented fermented product prepared in Example 1 in an amount of 13.5 wt% based on the weight of the fermented fermented product, and then added with 7 wt% of sugar and 0.5 wt% of salt Was added. Sweet lilulos (CJ, calorie 1/10 lowered, body fat reduction product), a low calorie sugar, was used as the sugar and sun salt was used as the salt. The fermented product, pineapple, sugar, and salt were mixed well and then pulverized with an inline pump mixer so that the size of the fine particles became 200 탆 or less. Filled in a sterilized container, sterilized at 80 캜 for 30 minutes, sealed, and then cooled at 5 캜.

[Formulation Example 4] Preparation of a fermented beverage containing black soybean whole soy milk and grape

Grape was added to the black soybean fermented product prepared in Example 2 in an amount of 13.5% by weight based on the weight of the black soybean fermented product, and then added with 7% by weight of sugar and 0.5% by weight Salt was added in the amount. At this time, xylose sugar (CJ, a product that reduces the absorption of sugar into the body), which is a low calorie sugar, was used as the sugar and sun salt was used as the salt. The black bean fermented product, grape, sugar and salt were mixed well and then pulverized with an inline pump mixer so that the size of the fine particles became 200 μm or less. Filled in a sterilized container, sterilized at 80 캜 for 30 minutes, sealed, and then cooled at 5 캜.

[Test Example 2] Sensory evaluation on fermented beverages containing soybean fermented product (whole soybean milk)

Sensory evaluation was carried out on four beverages containing soybean fermented product prepared by the methods of Formulation Examples 1 to 4 above.

In order to investigate the sensory preference for the above beverages, it was evaluated in junior high schools (male and female middle school students) and university hospitals (men and women in their 50s). The sensory test was performed on the basis of the 5 - point scale. As shown in the following Table 1, evaluation was conducted at the front gate and the back gate at 8:00 am and 6:00 pm, respectively, and 3 sessions were conducted with 5 persons at one time in the morning and evening, . The results are shown in Tables 2 and 3 below by averaging the total points.

How to investigate the test time Main gate 8 am Back door at 6 pm persons 1 time 5 5 10 Episode 2 5 5 10 3rd time 5 5 10

Sensory test results of soybean fermented beverages according to kinds of soybean and natural additives (middle school) division Formulation Example 1
(White +
banana) Formulation Example 2
(Black beans +
Ginseng) Formulation Example 3
(White +
pineapple) Formulation Example 4
(Black beans +
grape) flavor Texture 4 4 4 4 sweetness 4 4 4 4 smell 5 3 3 4 color 5 2 4 3 Overall likelihood 5 3 4 3 Total score 23 16 19 18

* 5: Very good. 4: Good. 3: It is plain. 2: Not really. 1: It is bad.

As shown in Table 2 above, it was found that the middle school students preferred the drink of Formulation Example 1 combined with " white rice + banana ".

Sensory test results of soybean fermented beverages according to kinds of soybean and natural additives (university hospital) division Formulation Example 1
(White +
banana) Formulation Example 2
(Black beans +
Ginseng) Formulation Example 3
(White +
pineapple) Formulation Example 4
(Black beans +
grape) flavor Texture 4 4 4 4 sweetness 4 4 4 4 smell 4 5 3 5 color 4 5 4 5 Overall likelihood 3 5 3 4 Total score 19 23 18 22

* 5: Very good. 4: Good. 3: It is plain. 2: Not really. 1: It is bad.

As shown in Table 3, in the case of a 50-year-old adult in a university hospital, the beverage of Formulation Example 2, which was combined with " black bean + ginseng "

The evaluation results of the above Tables 2 and 3 show that there is a difference in the preference for the overall beverage combination according to the ages, and in particular, in the case of the middle school students, the preference according to the color of the beverage largely differs according to the combination. However, overall taste and smell was significantly improved in both the middle school group and the fifties age group, indicating that they received good scores.

Claims (16)

1) washing soybeans and rice respectively;
2) obtaining an extract of a mixture of burdock, garlic, and kelp;
3) adding the extract obtained in step 2) to beans and rice washed in step 1), respectively, and then calling beans and rice;
4) mixing the soybeans and rice in the step 3) and growing them;
5) further mixing the extract obtained in step 2) with soybeans and rice added in step 4) and cooling;
6) adding at least one natural material ingredient selected from the group consisting of fruit, vegetables and herb medicine to the mixture of the soybean and the rice, which is cooled in step 5);
7) mixing the soybean, the koji, and at least one kind of the natural material sub-materials after the step 6) and finely pulverizing the mixture to prepare a fermentation raw material medium; And
8) a step of fermenting the soybean fermentation raw material prepared in the step 7)
≪ / RTI > The method for producing a fermented soybean product according to claim 1, wherein the extract of the mixture of yellow crush, tari, and kelp is a hot-water extract. [3] The method according to claim 1, wherein the weight ratio of soybean and extract in step 3) is 1: 1.5-6, and the weight ratio of rice and extract is 1: 0.5-3. [6] The method according to claim 1, wherein in step 5), the extract is added in an amount of 1.5 to 5 times the weight of the mixture of soybean and rice. [7] The method according to claim 1, wherein in step 6), the yeast is added in an amount of 0.3 to 2.5% by weight based on the total weight of the fermented soybean medium. [6] The method of claim 1, wherein in step 6), the natural material sub ingredient is at least one selected from the group consisting of banana, pineapple, grape, blueberry, ginseng, ginger, plum, , And a method for producing a fermented soybean. [7] The method of claim 1, wherein the ultra fine pulverization is performed in a size of 50 to 200 mu m in the step 7). A fermented soybean produced by the method of any one of claims 1 to 7. A food composition comprising the soybean fermented product of claim 8 as a main ingredient. The food composition according to claim 9, wherein the soybean fermented product is contained in an amount of 10 to 100% by weight based on the total weight of the composition. 10. The food composition of claim 9, wherein the composition further comprises a seasoning. 12. The method of claim 11, wherein the seasoning agent is at least one selected from the group consisting of fruits, vegetables, and herbal medicines; Sugar; Salt; Or a mixture thereof. 13. The food composition according to claim 12, wherein the fruit, vegetable and herbal medicine are at least one selected from the group consisting of banana, pineapple, grape, blueberry, ginseng, ginger, plum, quince, lemon, citron and apple . 13. The food composition according to claim 12, wherein the sugar is added in an amount of 5 to 20% by weight based on the total weight of the soybean fermented product. 13. The food composition according to claim 12, wherein the salt is added in an amount of 1 to 3% by weight based on the total weight of the soybean fermentation product. 10. The food composition according to claim 9, wherein the food composition is formulated as a beverage, a concentrate, a diet simplex, a spread or a liquid.

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