KR101996384B1 - Method for preparing functional fermented soybean block - Google Patents

Abstract

The present invention relates to a method for preparing a functional fast-fermented bean paste block, comprising the following steps of: (a) fermenting boiled bean using one or more types of mushroom mycelia selected between a Fomes formentarius mycelium and a Lentinus edodes mycelium to prepare fast-fermented bean paste; (b) preparing an artichoke fermented liquid; (c) inputting a white radish juice and a green onion juice in rice paste and mixing the same to prepare mixed rice paste; and (d) mixing the fast-fermented bean paste, the artichoke fermented liquid and mixed rice paste, molding the same in a predetermined form and freeze-drying the same to prepare a fast-fermented bean paste block. Accordingly, the storage properties and cooking convenience are improved; palatability of fast-fermented bean paste is increased; and health functionality such as antioxidant, antidiabetic, hyperlipidemic, thrombolytic, anticancer, antihypertensive and antiulcer activities can be improved.

Description

METHOD FOR PREPARING FUNCTIONAL FERMENTED SOYBEAN BLOCK [0002]

The present invention relates to a method for producing a functional block of Cheonggukjang, and more particularly, to a method for producing a functional block of Cheonggukjang, which comprises the steps of: preparing a block type Cheonggukjang to improve cooking stability and storage stability; And a method of manufacturing a block.

Traditional methods of fermenting Korean traditional fermented food, Chungkukjang, the traditional way of manufacturing from autumn until the spring of the next year, before the rice is cooked in a syrup, rice straw is laid on top of the hot bean jam is put on the bottom of the bed is covered with fermented. Then, Bacillus subtilis attached to bean and rice straw is propagated, and sticky point material is produced, and Chungkukjang is produced which gives distinctive smell and rich flavor. However, Chungkookjang has difficulty in fermentation such as unusual smell and troublesome preparation method, and Chungkukjang which is proud of traditional taste is gradually disappearing from our table.

Chungkukjang is used as a health food such as powder, ring, capsules because it is effective for antioxidation, thrombolysis, antibiotic secretion, blood sugar and serum lipid reduction, cancer cell suppression, DNA damage recovery, obesity, cancer, thrombosis, diabetes and hypertension . Glucoside secreted from Cheonggukjang is glutamic acid-γ-PGA (γ-polyglutamic acid) and fructose polymer levan (levan). γ-PGA absorbs 3,000 times and is used in foods, cosmetics, medicines and the like. Their efficacy is often due to peptides. Soybeans used for the production of chungkukjang include trypsin inhibitor, isoflavones, phytic acid, saponins, lignin, vitamin E (vitamin E), which are known as physiologically active substances. And unsaturated fatty acids are known to exhibit antimutagenic and anticancer effects. Among them, Levan has β-2,6 linked fructose at the end of the chain with glucose, and improves anemia by promoting the production of dietary supplement, lactic acid bacteria, and absorption of iron and calcium. Peptides have a number of physiological activities and functions, and the soybean protein hydrolyzes soybean protein to produce intermediate products.

Such a cheonggukjang is not only susceptible to deterioration during storage, but also is unlikely to be stored due to its unique odor and is also troublesome in cooking. Accordingly, the development of Chungkukjang which can improve the storage property and the convenience of cooking while improving the palatability and the health functional performance has been made.

Korean Patent Registration No. 10-1895282 Korean Patent Publication No. 10-2018-0003777

It is an object of the present invention to improve the flavor of chungkukjang along with health functionalities while maintaining the block type by making a solid using an irrigation flour containing wheat flour and poultice, Antioxidant, antidiabetic, anti-hyperlipidemic, thrombolytic, anticancer, antihypertensive, antiseptic, and anti-ulcer health functionalities are improved and long-term preservation is possible by adding a fermented potato fermented liquid And to provide a method of manufacturing a functional block.

According to an aspect of the present invention,

(a) fermenting boiled soybeans with one or more mushroom mycelia selected from the mycelium of mushroom mycelia and the mushroom mycelia to produce chungkukjang;

(b) preparing a potato fermentation broth;

(c) preparing a mixed rice flour by mixing fruit juice and pap into the rice flour; And

(d) mixing the chrysinokjang, the potato fermented broth, and the mixed rice flour, molding the mixture into a predetermined form, and lyophilizing the mixture to prepare a chongkukjang block.

The step (a) comprises the steps of: (a-1) cultivating at least one mushroom mycelium selected from the group consisting of mycelium of mushroom and mushroom mycelium; (a-2) boiling soybeans in water to produce boiled soybeans; (a-3) preparing chungkukjang by spreading the boiled soybeans on dried rice straw, and inoculating one or more selected from the mycelia of mushroom and mushroom mycelium to ferment soybean.

In step (a-1), the above-

Preparing a lacquer crushing product; Extracting the Rhus verniciflua crush with hot water to prepare a Rhus verniciflua extract; Filtering the Rhus verniciflua extract to obtain a liquid Rhus verniciflua extract; Mixing the Rhus verniciflua extract, a PDB (Potato Dextrose Broth) medium and a TSB (trypticase soy broth) medium to prepare a culture solution; And a step of inoculating and cultivating the mycelium of mushrooms (KCTC 11549BP, Fomes formentarius ) into the culture solution.

The fermentation of the soybeans in step (a-3) can be carried out at a temperature of 30 to 40 DEG C and a relative humidity of 30 to 95% for 3 to 10 days.

The hot water extraction can be carried out by immersing the crushed stucco material in purified water at a temperature of 80 to 120 DEG C for 3 to 15 hours.

The culture medium may be any one selected from the group consisting of Rhus verniciflua extract, PDB (Potato Dextrose Broth) medium and TSB (trypticase soy broth) medium at a weight ratio of 1: 2 to 1:10.

The culture may be performed at a temperature of 20 to 40 DEG C for 15 to 30 hours.

In step (a-1), the cultivation of the shiitake mycelium comprises:

Shiitake mushrooms ( Lentinus edodes can be inoculated into a medium selected from a PDB (Potato Dextrose Broth) medium and a TSB (trypticase soy broth) medium and cultured.

The porcine potato fermentation broth of step (b) may be prepared by cutting a potato potato to a predetermined size and fermenting the mixture of lactic acid bacteria and sugar.

Wherein the lactic acid bacteria are any one selected from the group consisting of Bifidobacterium bifidum, Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus casei Method of manufacturing functional.

Step (c) comprises the steps of: (c-1) mixing rice flour into water and heating while stirring to prepare a rice flour; (c-2) cutting a radish and a large wave into a predetermined size, and then crushing the radish with a crusher to prepare a juice and a pit; And (c-3) mixing the fruit juice and the pear with the rice flour to prepare a mixed rice flour.

In step (c-1), the rice flour can be prepared by mixing water and rice flour at a weight ratio of 10: 1 to 10: 3.

The juice and poultice of step (c-2) may comprise liquid and ground water.

The mixed rice flour of step (c-3) may be prepared by mixing 20 to 40 parts by weight of the uncooked juice, and 10 to 30 parts by weight of the wax with respect to 100 parts by weight of the rice flour.

The poultice may be one prepared by pulverizing a white part of a green wave.

In step (d), the cheonggukjang can be made into a crushed paste.

In step (d), the chungkukjang block may be prepared by mixing 1 to 10 parts by weight of a potato fermented broth with 5 to 15 parts by weight of a mixed rice flour with respect to 100 parts by weight of chungkukjang.

In step (d), the chungkukjang block may further include at least one selected from the group consisting of tomato dry powder and dried rape leaf.

The tomato dried powder and the dried leaf of rachis can be prepared by lyophilization.

According to another aspect of the present invention,

There is provided a functional block copolymer made according to the above production method.

The functional cholangiogenic block may be one having at least one function selected from antioxidant, antidiabetic, anti-hyperlipidemic, thrombolytic, anti-cancer, anti-hypertensive, and anti-ulcer.

The method of producing functional block of Cheonggukjang of the present invention can improve the flavor of Cheonggukjang while keeping the shape of block type by making solid by using an iris paste including wheat flour and poultice, The fermented beans are fermented using the mycelium of mushrooms and shiitake mushrooms, and the addition of the fermented broth of potatoes enhances the healthfulness of antioxidant, antidiabetic, antihypertensive, thrombolytic, anti-cancer, antihypertensive, antiseptic and anti-ulcer health functions It is possible to manufacture a block of Chungkukjang which can be stored for a long time.

1 is a flowchart sequentially illustrating a method of manufacturing a functional block diagram of a functional block according to the present invention.
Fig. 2 is a photograph comparing the degree of shape retention of the Cheonggukjang block according to Test Example 3. Fig.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present application, the terms "comprises ",or" having ", and the like, specify that the presence of stated features, integers, steps, operations, elements, or combinations thereof, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, parts, or combinations thereof.

1 is a flowchart sequentially illustrating a method of manufacturing a functional block diagram of a functional block according to the present invention. Hereinafter, a method of manufacturing the functional block copolymer block of the present invention will be described with reference to FIG.

first, Mushroom  Mycelia and mycelium of mushroom mycelia are used to ferment boiled soybeans to produce chungkukjang (step a).

This step can be performed in accordance with the following procedure.

First, at least one mushroom mycelium selected from the mycelium of mushroom mycelia and the mushroom mycelium is cultured (step a-1).

Chugoku Mushroom (Microorganism, International Accession No. KCTC 11549BP, Fomes formentarius ) was discovered during various experiments to utilize the useful components of lacquer tree as a mushroom native to the lacquer tree . The fruiting body of the mushroom grows in a length of 3-7㎝ and grows on the lacquer tree which has a similar shape to the mushroom and the mushroom and has dark brown on the outside and light yellow on the inside. The mushroom is grown using rhus verniciflua as a medium and absorbs the useful components of the mushroom to have the same effect as lacquer.

At this time, the cultivation of the mycelial fungus body can be carried out according to the following steps.

First, crushed rusks are prepared.

Next, the Rhus verniciflua crushed product is subjected to hot water extraction to produce Rhus verniciflua extract.

Preferably, the hot water extraction is performed by immersing the crushed stucco of the present invention in purified water at a temperature of 80 to 120 DEG C for 3 to 15 hours.

The Rhus verniciflua extract is filtered to obtain a liquid Rhus verniciflua extract.

Thereafter, the rhus verniciflua extract and PDB (Potato Dextrose Broth) medium are mixed to prepare a culture solution; And

The Rhus verniciflua extract, the PDB (Potato Dextrose Broth) medium and the TSB (trypticase soy broth) medium are mixed to prepare a culture liquid.

It is preferable that the culture solution is one in which the rhus extract is mixed with a medium selected from a PDB (Potato Dextrose Broth) medium and a TSB (trypticase soy broth) medium at a weight ratio of 1: 2 to 1:10, : 3 to 1: 8, even more preferably from 1: 4 to 1: 5.

Then, to the above culture solution, a mixture of mycelium of mushrooms (KCTC 11549BP, Fomes formentarius ) can be inoculated and cultured.

At this time, it is preferable that the mushroom mycelium is inoculated in an amount of 0.01 to 2 parts by weight based on 100 parts by weight of the culture.

The cultivation is preferably carried out at a temperature of 20 to 40 DEG C for 15 to 30 hours, more preferably 25 to 35 DEG C for 20 to 25 hours.

On the other hand, the cultivation of the above mycelia of shiitake mushroom was carried out in the same manner as in the case of Lentinus edodes can be carried out by inoculating and culturing in a medium selected from a PDB (Potato Dextrose Broth) medium and a TSB (trypticase soy broth) medium.

Next, beans are boiled in water to produce boiled soybeans (step a-2).

The soybeans are preferably soybeans commonly used in the production of chungkukjang, but the scope of the present invention is not limited thereto.

In this step, the soybean is preferably boiled at 90 to 120 ° C for 1 to 6 hours, and furthermore, the boiled soybean is further preferably subjected to the step of boiling for 0.5 to 3 hours.

Thereafter, the boiled soybeans are spread on the dried rice straw, and the fermented soybean is prepared by inoculating one or more selected from the above mycelium of mushroom mycelia and the mycelium of mushroom to produce chungkukjang (step a-3).

The fermentation is preferably carried out at a temperature of 30 to 40 DEG C and a relative humidity of 30 to 95% for 3 to 10 days, more preferably 33 to 38 DEG C and a relative humidity of 40 to 60 for 5 to 6 days have.

Bacillus subtilis, Aspegillus sojae or Aspegillus oryzae are predominant strains that mature the chungkukjang, and Bacillus subtilis is inhabited in rice straw It may not be artificially inoculated, but may be further vaccinated to facilitate fermentation.

The soybean mushroom mycelium and / or mushroom mycelium is inoculated immediately after boiling the soybeans, so that the occurrence of germs and fungi associated with corruption is suppressed compared to natural fermentation, and coexistence with the predominant strain and fermentation can be promoted.

As described above, the fermentation process using the above-described Lactobacillus mushroom mycelium and / or mushroom mycelium resulted in a richness of the richness and richness of antioxidation even when cooked under low salt conditions, Can be significantly reduced compared to fermentation.

On the other hand, a porcine potato fermentation liquid is prepared (step b).

The porcine potato fermentation broth can be prepared by cutting a potato potato to a predetermined size and fermenting the mixture of lactic acid bacteria and sugar.

Pork potatoes are tuberous stalks of asteraceae plant, which is also called a folium, and has a shape similar to a potato. It is preferable to use sugar as the sugar, and it is preferable to add 30 to 100 parts by weight per 100 parts by weight of the potatoes.

The fermentation of the potato is preferably carried out at 20 to 40 DEG C for 20 to 50 days. When the fermentation is carried out beyond the range of the temperature and the fermentation period, the storage stability of the finally prepared cheonggukjang block may be deteriorated.

The lactic acid bacteria are preferably any one selected from Bifidobacterium bifidum, Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus casei, and the lactic acid bacteria are preferably selected from the group consisting of Bifidobacterium bifidum, Lactobacillus plantarum, Lactobacillus brevis, And more preferably Bifidobacterium bifidum.

The bifidobacterium bifidium helps to minimize the deterioration of the chongkukjang block by properly controlling the pH during fermentation.

In addition, wheat flour and papaya are added to the rice flour and mixed to prepare a mixed rice flour (step c).

This step can be carried out specifically through the following process.

First, the rice flour is mixed with water and heated while stirring to produce the rice flour (step c-1).

The rice flour is preferably prepared by mixing water and rice flour at a weight ratio of 10: 1 to 10: 3, more preferably 10: 1.5 to 10: 2 by weight.

Thereafter, the radish and the loaf are cut into a predetermined size and then pulverized by a pulverizer to prepare jujube and pancreas (step c-2).

It is preferable that all of the juice and the juice except the liquid juice and juice are used. As a result, it is possible to use various nutrients and flavor imparting ingredients contained in the radish, and it is possible to use not only the function of maintaining the shape of the finally produced Chongkukjang block but also the improvement of the preference of Chongkukjang, You can help.

Next, the rice bran and the pear are mixed with the rice flour to prepare a mixed rice flour (step c-3).

Preferably, the mixed rice flour is prepared by mixing 20 to 40 parts by weight of the uncooked juice and 10 to 30 parts by weight of the wax with respect to 100 parts by weight of the rice flour, more preferably 25 to 35 parts by weight of the uncooked juice, And the like.

The poultice may use all of the lobsters, but may preferably be prepared by grinding a white part of the lobsters.

Next, the chungkukjang, the porcine potato fermentation broth, and the mixed rice ball are mixed, and the mixture is shaped into a predetermined shape and freeze-dried to produce a chongkukjang block (step d).

Preferably, the cheonggukjang is made into a crushed paste.

Preferably, the chungkukjang block is prepared by mixing 1 to 10 parts by weight of a potato fermented broth with 5 to 15 parts by weight of a mixed rice flour per 100 parts by weight of chungkukjang.

In some cases, the chungkukjang block may further include at least one selected from the group consisting of tomato dried powder and dried rape leaf.

It is preferable that the tomato dry powder and the dried leaf of the rape leaf be prepared by freeze-drying. The addition of dried powder of tomato and dried leaf of rachis can increase phenol compound, flavonoid, lycopene, beta carotene and anthocyanin content, and it can play a role of refreshing the flavor of Chungkukjang.

The steps (a) to (c) in the method of manufacturing a functional block of the present invention need not necessarily be performed sequentially but can be performed in independent steps, Can be the material of the functional chungkukjang block.

In addition, the present invention provides a functional block copolymer block manufactured according to the method of manufacturing the functional block copolymer block.

The functional cholangiogenic block is characterized by having at least one function selected from antioxidant, antidiabetic, anti-hyperlipidemic, thrombolytic, anti-cancer, anti-hypertensive, and anti-ulcer.

Hereinafter, the present invention will be described more specifically with reference to Examples, but the scope of the present invention is not limited thereto.

[Example]

Example  One

(1) Culture of mycelium of mushroom

In order to liquid cultivate the mushroom, the ruminal extract was first prepared. The raspberry extract was prepared by pulverizing lacquer tree (1 kg), adding 10 L of purified water, heating at 95 ° C for 10 hours, and then filtering to obtain an extract of Rhus verniciflua. Then, 3 L of Rhus verniciflua extract and 7 L of PDB medium were mixed and sterilized to prepare a culture solution. The thus prepared culture solution was inoculated with 15 g of the mycelia of Lycoris spp. Into the above culture broth and cultivated in a clean room for 20 days at 30 ° C, and then the cultured Lychee Mushroom mycelium was obtained.

(2) Cultivation of mycelium of shiitake mushroom

15 g of mycelia of mushroom were inoculated in 10 L of PDB medium, cultured in a clean room for 20 days at 30 DEG C, and cultured mushroom mycelium was obtained.

(3) Production of Chongkukjang

After washing 1kg of soybeans, it was put into water, boiled in high heat, boiled, and boiled for 3 hours in a weak fire to prepare boiled soybeans. Then, the cheonggukjang was prepared by laying on a rice straw with a cotton cloth wrapped on a rice straw, boiling soybeans on it, and inoculating 1 g of mycelium of mushroom and shiitake mushroom, respectively, for fermentation at 35 ° C and 60% relative humidity for 5 days.

(4) Production of porcine potato fermentation broth

Pork potatoes were cut to a thickness of about 1 cm, and then 80 parts by weight of sugar and 0.5 part by weight of bifidobacterium bifidium were added to 100 parts by weight of potatoes, followed by fermentation at a temperature of 30 DEG C for 15 days. The fermented product was filtered to obtain a porcine potato fermentation broth.

(5) Manufacture of mixed berries

The mixture of purified water and rice flour was mixed at a weight ratio of 5: 1 and heated to prepare an iris. The white part of the radish was cut into a suitable size and ground by a pulverizer to prepare a jujube and a pear. Both the liquid component and the pulverized product were used as the juice and puddle. Then, the mixture of rice flour, rice wine, and paprika was mixed at a weight ratio of 10: 3: 2 and boiled for 3 minutes to prepare a mixed rice flour.

(6) Chongkukjang block manufacture

The cheonggukjang prepared as described above was crushed to prepare chungkukjang paste, and the chungkukjang paste, the potato fermented broth, and the mixed rice flour were mixed at a weight ratio of 100: 5: 10 and formed into a predetermined shape to prepare a chonggukjang block.

Example  2

Chungkukjang blocks were prepared in the same manner as in Example 1, except that 2 g of the mushroom mycelium was fermented instead of using the mixed mycelium of the mycelium of mushrooms and the mushroom mycelium in the production of chungkukjang (3).

Example  3

Chungkukjang blocks were prepared in the same manner as in Example 1, except that 2 g of the mushroom mycelium was fermented instead of using the mixed mycelium of mycelia of Lentinus edodes and mushroom mycelia in the production of chungkukjang (3).

Comparative Example  One

After washing 1kg of soybeans, it was put into water, boiled in high heat, boiled, and boiled for 3 hours in a weak fire to prepare boiled soybeans. Then, the cotton cloth was laid on a dried rice straw, boiled soybeans were placed on it, and the fermented soybean chungkukjang was prepared by natural fermentation at 35 ℃ and 60% relative humidity for 5 days.

Comparative Example  2

Chungkukjang blocks were prepared in the same manner as in Example 1, except that in the production of chungkukjang of (3), the mycelia of Liliaceae and the mycelium of Liliaceae were not inoculated but fermented naturally.

Comparative Example  3

A chungkukjang block was prepared in the same manner as in Example 1, except that the potato fermented broth of (4) was not used but the content of the mixture was replaced with the mixed rice ball of (5).

Comparative Example  4

Chungkukjang blocks were prepared in the same manner as in Example 1, except that the pure rice flies were used instead of the mixed rice flour of (5).

Comparative Example  5

Chungkukjang blocks were prepared in the same manner as in Example 1, except that only wheat germ and pancake were not used in the mixed rice flour of (5) but only wheat germ was used.

[Test Example]

Test Example  1: Antioxidant efficacy analysis

The antioxidant activity of the cheongkukjang blocks of Examples 1 to 3 and Comparative Examples 1 to 5 was measured by hydrogen electron donating ability. Each sample was dissolved in a DMSO solvent, and 900 μl of DPPH solution (100 μM) and 100 μl of each sample were mixed and stirred. This mixture was reacted in a dark place for 30 minutes and absorbance was measured at 517 nm. The hydrogen electron donating ability was evaluated by repeating each experiment three times, and the degree of decrease of the absorbance on the control was calculated by the following equation. The results are shown in Table 1 below.

A _n = (A ₀ -A) / A ₀ 100

A _n : antioxidant activity against DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH solution without added sample

 A: The absorbance of DPPH in the reaction solution and the absorbance of the sample

sample Mushroom mycelium Piglet potato fermentation broth Mixed bathrobe Antioxidant ability Mushroom mycelium Mycelium of shiitake mushrooms Uncooked Papermaking Within 500 ppm of extract
DPPH radical scavenging value (%) Example 1 ○ ○ ○ ○ ○ 88.5 ± 0.2 Example 2 ○ х ○ ○ ○ 65.2 ± 0.5 Example 3 х ○ ○ ○ ○ 59.1 ± 1.4 Comparative Example 1 х х х х х 21.3 ± 0.1 Comparative Example 2 х х ○ ○ ○ 37.4 ± 0.1 Comparative Example 3 ○ ○ х ○ ○ 73.5 ± 0.2 Comparative Example 4 ○ ○ ○ х х 83.1 ± 1.2 Comparative Example 5 ○ ○ ○ ○ х 85.1 ± 0.2

According to the results, the antioxidant activity was the highest in the samples using both the mycelium of mushroom mycelia and the mycelia of mushroom, and the antioxidant activity was measured relatively low when the mushroom mycelium and the mushroom mycelium were used.

Test Example  2: Analysis of blood glucose lowering efficacy

Animal tests were conducted to examine the blood glucose lowering effect on the chungkukjang blocks of Examples 1 to 3 and Comparative Examples 1 to 5. First, 10 mice were fed with solid diet for 4 weeks, and streptozotocin (45 mg / kg) was injected intraperitoneally to induce diabetes mellitus. After 5 days, It was fasted 20 hours before the test.

Thereafter, 10 mice of the experimental group were fed with 30 mg of the Chongkukjang blocks of Examples 1 to 3 and Comparative Examples 1 to 5, 0.5 mg of acarbose as a hypoglycemic agent and 0.5 g of sucrose, respectively, together with 0.5 g of sucrose , And 30, 60 and 120 minutes after the administration, blood glucose levels were measured and the average value was calculated. The change in blood glucose level according to the time elapsed after feeding was calculated in Table 2 below.

Payroll 30 minutes later 60 minutes 120 minutes Example 1 138 152 129 Comparative Example 1 206 171 140 Comparative Example 2 147 158 131 Comparative Example 3 198 175 148 Comparative Example 4 140 156 132 Hypoglycemic agent 118 121 123 Saline solution 251 182 147

According to the results, it was shown that the samples of Example 1, Comparative Example 2 and Comparative Example 4 were effective in lowering the blood glucose level, confirming that the chongkukjang block including the potato fermented juice had a beneficial effect on the blood glucose control.

Test Example  3: Sensory evaluation

The chongkukjang blocks of Examples 1 to 3 and Comparative Examples 1 to 5 were chilled and aged for 2 days, and then Chongkukjang Stew was boiled without adding any ingredients, and 40 to 30 years old to 50 year old panels were tasted. Sensory tests were performed on a scale of ~ 5 points. The results are shown in Table 3 below. We also evaluated the degree of satisfaction and the degree of flavor preservation after 3 weeks of chilled storage. The higher the score, the better the evaluation. The results are shown in Table 3 below. Fig. 2 is a photograph comparing the shapes of the cheonggukjang blocks of the first embodiment and the cheonggukjang blocks of the first comparative example.

sample flavor incense Remove odor
Degree Block form
maintain Maintain flavor after 3 weeks Overall likelihood Example 1 4.7 4.5 3.9 3.9 3.8 4.2 Example 2 4.6 4.2 4.0 4.2 4.0 4.0 Example 3 4.5 4.6 4.3 3.9 4.1 4.4 Comparative Example 1 2.3 2.8 1.8 2.3 1.4 2.0 Comparative Example 2 3.4 3.6 3.7 3.5 3.5 3.5 Comparative Example 3 4.2 3.9 3.5 4.1 1.5 3.1 Comparative Example 4 2.6 2.9 1.9 2.1 3.6 2.1 Comparative Example 5 3.2 3.0 2.3 2.5 3.1 2.8

According to the results, the preference for the Cheonggukjang blocks of Examples 1 to 3 was evaluated to be high overall, and the type of mushroom mycelium did not seem to be related to the degree of preference.

In addition, Comparative Example 1 and Comparative Example 3, which did not contain the potato fermentation broth, were evaluated to have a lower degree of flavor retention after 3 weeks of refrigerated storage than the other samples.

As shown in FIG. 2, the cheonggukjang block of Comparative Example 1 has cracks in the blocks, and when an external force is applied, Preservation was difficult. On the other hand, the cheonggukjang block of Example 1 showed that the particles were well bonded and the shape was not easily broken even when an external force was applied.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, many modifications and changes may be made by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims. The present invention can be variously modified and changed by those skilled in the art, and it is also within the scope of the present invention.

Claims (5)

(a) fermenting boiled soybeans with one or more mushroom mycelia selected from the mycelia of Lactobacillus mushrooms absorbed from Rhus verniciflua and the mycelia of mushrooms to prepare chungkukjang;
(b) preparing a potato fermentation broth;
(c) preparing a mixed rice flour by mixing fruit juice and pap into the rice flour; And
(d) mixing the chungkukjang, the potato fermented broth, and the mixed rice flour, molding the mixture into a predetermined shape, and lyophilizing the mixture to prepare a chongkukjang block,
Step (a)
(a-1) culturing at least one mushroom mycelium selected from the group consisting of mycelia of mushroom and mushroom mycelium;
(a-2) boiling soybeans in water to produce boiled soybeans; And
(a-3) preparing a cheonggukjang by spreading the boiled soybeans on a dried rice straw and inoculating one or more selected from the mycelia of mushroom mycelia and the mycelium of mushroom to ferment soybean,
In step (a-1), the cultivation of the mycelia of mushrooms,
Extracting the Rhus verniciflua crushed product with hot water to prepare a Rhus verniciflua extract;
Filtering the Rhus verniciflua extract to obtain an Rhus verniciflua extract;
Mixing the rhus verniciflua extract, a PDB (Potato Dextrose Broth) medium, and a TSB (trypticase soy broth) medium to prepare a culture medium; And
And culturing the mycelium of Liliaceae mushrooms by inoculating the Liliaceae mushroom mycelium into the culture solution. delete The method according to claim 1,
Wherein the porcine potato fermentation broth of step (b) is prepared by cutting a potato potato to a predetermined size and fermenting the mixture by mixing lactic acid bacteria and sugar. The method according to claim 1,
Step (c)
(c-1) mixing the rice flour into water and heating while stirring to produce an oat flour;
(c-2) cutting a radish and a large wave into a predetermined size, and then crushing the radish with a crusher to prepare a juice and a pit; And
(c-3) mixing the rice bran with the rice flour to prepare a mixed rice flour. The method according to claim 1,
Wherein in step (d), the chungkukjang block is formed by mixing 1 to 10 parts by weight of a potato fermented broth with 5 to 15 parts by weight of a mixed rice flour with respect to 100 parts by weight of chungkukjang.

Images