KR102463380B1 - Manufacturing method of Fermented Soybean Snack using Mugwort Powder - Google Patents
Manufacturing method of Fermented Soybean Snack using Mugwort Powder Download PDFInfo
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- KR102463380B1 KR102463380B1 KR1020220068269A KR20220068269A KR102463380B1 KR 102463380 B1 KR102463380 B1 KR 102463380B1 KR 1020220068269 A KR1020220068269 A KR 1020220068269A KR 20220068269 A KR20220068269 A KR 20220068269A KR 102463380 B1 KR102463380 B1 KR 102463380B1
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- cheonggukjang
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- 235000003261 Artemisia vulgaris Nutrition 0.000 title claims abstract description 85
- 239000000843 powder Substances 0.000 title claims abstract description 80
- 235000011888 snacks Nutrition 0.000 title claims abstract description 52
- 244000068988 Glycine max Species 0.000 title claims abstract description 42
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 39
- 241000269837 Artemisia dubia Species 0.000 title 1
- 240000006891 Artemisia vulgaris Species 0.000 claims abstract description 84
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 66
- 239000006188 syrup Substances 0.000 claims abstract description 21
- 235000020357 syrup Nutrition 0.000 claims abstract description 21
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 238000005406 washing Methods 0.000 claims abstract description 18
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 14
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 239000011248 coating agent Substances 0.000 claims abstract description 9
- 238000000576 coating method Methods 0.000 claims abstract description 9
- 238000004108 freeze drying Methods 0.000 claims abstract description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 60
- 241001444063 Aronia Species 0.000 claims description 42
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 36
- 238000000855 fermentation Methods 0.000 claims description 34
- 230000004151 fermentation Effects 0.000 claims description 34
- 239000008213 purified water Substances 0.000 claims description 25
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 23
- 244000228451 Stevia rebaudiana Species 0.000 claims description 22
- 238000001914 filtration Methods 0.000 claims description 21
- 229920001661 Chitosan Polymers 0.000 claims description 20
- 241000241413 Propolis Species 0.000 claims description 20
- 229940069949 propolis Drugs 0.000 claims description 20
- 235000013339 cereals Nutrition 0.000 claims description 19
- 239000000919 ceramic Substances 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 16
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 13
- 241001092459 Rubus Species 0.000 claims description 12
- 235000021329 brown rice Nutrition 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 240000007651 Rubus glaucus Species 0.000 claims description 8
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 8
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 claims description 8
- MCMNRKCIXSYSNV-UHFFFAOYSA-N Zirconium dioxide Chemical compound O=[Zr]=O MCMNRKCIXSYSNV-UHFFFAOYSA-N 0.000 claims description 8
- 230000002500 effect on skin Effects 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- AMWRITDGCCNYAT-UHFFFAOYSA-L hydroxy(oxo)manganese;manganese Chemical compound [Mn].O[Mn]=O.O[Mn]=O AMWRITDGCCNYAT-UHFFFAOYSA-L 0.000 claims description 8
- 239000003623 enhancer Substances 0.000 claims description 7
- 235000019629 palatability Nutrition 0.000 claims description 7
- 239000000052 vinegar Substances 0.000 claims description 7
- 235000021419 vinegar Nutrition 0.000 claims description 7
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 6
- 229910052760 oxygen Inorganic materials 0.000 claims description 6
- 239000001301 oxygen Substances 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 229910018072 Al 2 O 3 Inorganic materials 0.000 claims description 4
- 240000005528 Arctium lappa Species 0.000 claims description 4
- 235000003130 Arctium lappa Nutrition 0.000 claims description 4
- 235000008078 Arctium minus Nutrition 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 4
- QPLDLSVMHZLSFG-UHFFFAOYSA-N Copper oxide Chemical compound [Cu]=O QPLDLSVMHZLSFG-UHFFFAOYSA-N 0.000 claims description 4
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 claims description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 4
- 244000088415 Raphanus sativus Species 0.000 claims description 4
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 4
- 229910004298 SiO 2 Inorganic materials 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 229910010413 TiO 2 Inorganic materials 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 238000001994 activation Methods 0.000 claims description 4
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 claims description 4
- AYJRCSIUFZENHW-UHFFFAOYSA-L barium carbonate Chemical compound [Ba+2].[O-]C([O-])=O AYJRCSIUFZENHW-UHFFFAOYSA-L 0.000 claims description 4
- 150000001720 carbohydrates Chemical class 0.000 claims description 4
- 235000008504 concentrate Nutrition 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 210000004207 dermis Anatomy 0.000 claims description 4
- 238000010304 firing Methods 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 229930182830 galactose Natural products 0.000 claims description 4
- UQSXHKLRYXJYBZ-UHFFFAOYSA-N iron oxide Inorganic materials [Fe]=O UQSXHKLRYXJYBZ-UHFFFAOYSA-N 0.000 claims description 4
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 4
- FUJCRWPEOMXPAD-UHFFFAOYSA-N lithium oxide Chemical compound [Li+].[Li+].[O-2] FUJCRWPEOMXPAD-UHFFFAOYSA-N 0.000 claims description 4
- 229910001947 lithium oxide Inorganic materials 0.000 claims description 4
- NDLPOXTZKUMGOV-UHFFFAOYSA-N oxo(oxoferriooxy)iron hydrate Chemical compound O.O=[Fe]O[Fe]=O NDLPOXTZKUMGOV-UHFFFAOYSA-N 0.000 claims description 4
- 229910052814 silicon oxide Inorganic materials 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 240000000377 Tussilago farfara Species 0.000 claims description 3
- 235000004869 Tussilago farfara Nutrition 0.000 claims description 3
- 230000003213 activating effect Effects 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000008223 sterile water Substances 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 241000544066 Stevia Species 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 8
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 239000000243 solution Substances 0.000 description 15
- 230000008901 benefit Effects 0.000 description 9
- 229940088598 enzyme Drugs 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 4
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- 235000012041 food component Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 241000237502 Ostreidae Species 0.000 description 2
- 238000001354 calcination Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000020636 oyster Nutrition 0.000 description 2
- 239000010902 straw Substances 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 240000003296 Petasites japonicus Species 0.000 description 1
- 235000003823 Petasites japonicus Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000001436 butterbur Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000019679 nutrient-rich food Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 238000005245 sintering Methods 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0091—Coating by casting of liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
- B01F23/20—Mixing gases with liquids
- B01F23/23—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids
- B01F23/237—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids characterised by the physical or chemical properties of gases or vapours introduced in the liquid media
- B01F23/2376—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids characterised by the physical or chemical properties of gases or vapours introduced in the liquid media characterised by the gas being introduced
- B01F23/23761—Aerating, i.e. introducing oxygen containing gas in liquids
- B01F23/237612—Oxygen
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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Abstract
Description
본 발명은 쑥가루를 이용한 청국장 스낵의 제조방법 및 이에 의해 제조된 쑥가루를 이용한 청국장 스낵에 관한 것으로, 보다 상세하게는 청국장의 이취를 제거하여 섭취가 용이하며, 쑥가루의 영양성분을 섭취할수 있으면서 기호도를 향상시킬 수 있는, 쑥가루를 이용한 청국장 스낵의 제조방법 및 이에 의해 제조된 쑥가루를 이용한 청국장 스낵에 관한 것이다.The present invention relates to a method for manufacturing Cheonggukjang snack using mugwort powder and a Cheonggukjang snack using mugwort powder produced thereby, and more particularly, it is easy to consume by removing the odor of Cheonggukjang, and it is possible to ingest nutrients of mugwort powder It relates to a method for manufacturing Cheonggukjang snacks using mugwort powder, which can improve the preference while having mugwort powder, and Cheonggukjang snacks using mugwort powder prepared thereby.
청국장은 영양분이 많고 소화가 잘 되는 건강(Well being)식품으로 잘 알려져 있다. 즉, 청국장은 메주콩을 10~20시간 더운 물에 불렸다가 물을 붓고 푹 끓여 익힌 다음 보온만으로 띄워 만드는 것으로, 그릇에 볏짚을 몇 가닥씩 깔면서 퍼담아 60℃까지 식힌 다음 따뜻한 곳에 놓고 45℃ 정도로 보온하면 바실러스균(Bacillus)이 번식하여 발효된다.Cheonggukjang is well known as a well-being food that is rich in nutrients and is easily digested. In other words, Cheonggukjang is made by soaking soybeans in hot water for 10 to 20 hours, pouring water, boiling them, and then floating them by warming only. Bacillus bacteria multiply and ferment.
바실러스균은 단백질 분해효소·당화효소 등의 효소가 있으므로 소화율이 높은 것으로 알려져 있으며, 바실러스균은 공기 중에도 많이 있지만 볏짚에 많이 들어 있으므로 콩 사이사이에 볏짚을 넣고 띄우면 매우 잘 뜨는 것으로 알려져 있다.Bacillus bacteria are known to have high digestibility because they have enzymes such as proteolytic enzymes and saccharification enzymes. Bacillus bacteria are abundant in the air but are contained in rice straw, so it is known that they float very well when rice straw is put between beans and floated.
이러한 영양이 풍부한 식품으로 인하여 최근에는 청국장을 분말화한 것을 상품화하여 판매하고 있다.Due to these nutrient-rich foods, recently, powdered soybean paste has been commercialized and sold.
그러나 일부 성인은 물론 어린이나 청소년층에서는 좋은 건강식품임에도 불구하고 냄새나 맛에서 거부감을 느끼어 쉽게 복용하지 못하고 있는데, 이는 발효 청국장의 맛과 향에서 거부감을 느끼는 것이 주 요인으로 분석된다.However, some adults, as well as children and teenagers, are not able to take it easily because they feel reluctance in the smell or taste even though it is a good health food.
또한 최근 외국에도 청국장의 우수한 효능이 많이 알려져 이를 섭취하고자 하는 외국인들이 많지만, 청국장 특유의 맛과 냄새 때문에 이에 익숙하지 않은 외국인은 먹기에 곤란을 느끼고 있다.In addition, the excellent efficacy of Cheonggukjang is known in foreign countries recently, and many foreigners want to consume it, but foreigners who are not familiar with it find it difficult to eat it because of the unique taste and smell of Cheonggukjang.
대한민국등록특허공보 제10-1132768호(2012.06.21.)에는 발효 청국장 강정 및 그 제조방법이 개시되어 있다.Republic of Korea Patent Registration No. 10-1132768 (2012.06.21.) discloses fermented cheonggukjang gangjeong and its manufacturing method.
상기 발효 청국장 강정은 부드럽게 부서지는 크런키 감을 느낄수 있는 장점이 있지만, 청국장의 이취 감소 효과가 미흡한 단점이 있다.The fermented Cheonggukjang Gangjeong has the advantage of being able to feel the crunchy feeling that is softly broken, but has the disadvantage that the off-flavor reduction effect of Cheonggukjang is insufficient.
본 발명의 목적은 청국장의 이취를 제거하여 섭취가 용이한, 쑥가루를 이용한 청국장 스낵의 제조방법 및 이에 의해 제조된 쑥가루를 이용한 청국장 스낵을 제공하는 것이다. An object of the present invention is to provide a method for manufacturing a Cheonggukjang snack using mugwort powder, which is easy to consume by removing the odor of Cheonggukjang, and a Cheonggukjang snack using mugwort powder prepared thereby.
본 발명의 다른 목적은 쑥가루의 영양성분을 섭취할수 있으면서 기호도를 향상시킬 수 있는, 쑥가루를 이용한 청국장 스낵의 제조방법 및 이에 의해 제조된 쑥가루를 이용한 청국장 스낵을 제공하는 것이다. Another object of the present invention is to provide a method for manufacturing a Cheonggukjang snack using mugwort powder, which can improve the preference while ingesting the nutritional components of mugwort powder, and a Cheonggukjang snack using mugwort powder prepared thereby.
상기 목적을 달성하기 위하여 본 발명은 다음과 같은 수단을 제공한다.In order to achieve the above object, the present invention provides the following means.
본 발명은, 콩을 세척한 후 16~20℃의 산소수에 15~16시간 동안 침지하는 단계(단계 1); 상기 침지하여 불린 콩에서 물을 제거하고 불린 콩을 100~110℃에서 30~40분 동안 삶는 단계(단계 2); 상기 삶은 콩 100중량부에 바실러스 서브틸리스 균주 7~8중량부를 접종하는 단계(단계 3); 상기 바실러스 서브틸리스 균주가 접종된 콩을 40~42℃에서 65~70%의 상대습도 조건으로 30~32시간 동안 발효시켜 청국장을 제조하는 단계(단계 4); 상기 청국장을 -70℃ ~ -30℃에서 3일 동안 동결건조하는 단계(단계 5); 상기 동결건조한 청국장 100중량부에 조청 5~10중량부를 코팅하는 단계(단계 6); 및 상기 조청으로 코팅된 청국장 100중량부에 쑥가루 1~5중량부를 버무려 쑥가루를 이용한 청국장 스낵을 제조하는 단계(단계 7); 를 포함하는, 쑥가루를 이용한 청국장 스낵의 제조방법을 제공한다.The present invention, after washing the beans, immersed in oxygenated water at 16 to 20 ° C. for 15 to 16 hours (step 1); removing water from the soaked soybeans and boiling the soaked soybeans at 100 to 110 ° C. for 30 to 40 minutes (step 2); inoculating 7 to 8 parts by weight of the Bacillus subtilis strain with 100 parts by weight of the boiled beans (step 3); Fermenting the soybeans inoculated with the Bacillus subtilis strain at 40 to 42° C. and a relative humidity of 65 to 70% for 30 to 32 hours to prepare Cheonggukjang (step 4); Freeze-drying the soybean paste at -70 ° C to -30 ° C for 3 days (step 5); Coating 5 to 10 parts by weight of grain syrup on 100 parts by weight of the freeze-dried soybean paste (step 6); and mixing 1 to 5 parts by weight of mugwort powder with 100 parts by weight of Cheonggukjang coated with grain syrup to prepare Cheonggukjang snacks using mugwort powder (step 7); It provides a method for producing a Cheonggukjang snack using mugwort powder, including a.
상기 단계 1에서, 상기 산소수는, 정제수를 활성화 처리하는 단계(S 1); 및 상기 활성화 처리된 정제수에 산소를 주입하는 단계(S 2); 를 포함하여 제조하며, 상기 활성화 처리는 정제수를 세라믹 볼이 구비된 탱크를 통과시키며, 상기 세라믹 볼은 혼합물 100중량부에 물 10중량부를 가하고 1,300℃에서 10시간 동안 소성하고 분말화한 세라믹분말 100중량부에 PVA 5중량부를 가하고 제환기를 이용하여 세라믹 볼 형태로 성형한 후 1,350℃에서 5시간 동안 소성하여 제조하며, 상기 혼합물은 산화규소(SiO2) 40중량%, 알루미나(Al2O3) 19.5중량%, 지르코니아(ZrO2) 13.5중량%, 타이타니아(TiO2) 5.5중량%, 산화제2철(Fe2O3) 4.5중량%, 산화망간(MnO2) 4.0중량%, 산화동(CuO) 3.5중량%, 산화리튬(LiO2) 4.5중량% 및 탄산바륨(BaCO3) 5.0중량%를 포함한다. In the step 1, the oxygenated water is activated by purified water (S 1); and injecting oxygen into the activated purified water (S2); In the activation process, purified water is passed through a tank equipped with ceramic balls, and the ceramic balls add 10 parts by weight of water to 100 parts by weight of the mixture, sintered at 1,300 ° C. for 10 hours, and powdered ceramic powder 100 It is prepared by adding 5 parts by weight of PVA to parts by weight, molding it into a ceramic ball shape using a ventilator, and firing it at 1,350 ° C. for 5 hours. The mixture contains 40% by weight of silicon oxide (SiO 2 ) and alumina (Al 2 O 3 ) 19.5 wt%, zirconia (ZrO 2 ) 13.5 wt%, titania (TiO 2 ) 5.5 wt%, ferric oxide (Fe 2 O 3 ) 4.5 wt%, manganese oxide (MnO 2 ) 4.0 wt%, copper oxide (CuO) 3.5% by weight, 4.5% by weight of lithium oxide (LiO 2 ) and 5.0% by weight of barium carbonate (BaCO 3 ).
상기 단계 6에서, 상기 조청의 제조방법은, 쌀을 흐르는 물에 세척하고 4시간 동안 불린 후 고두밥을 짓는 단계; 상기 고두밥 25중량%, 엿기름 2.5중량% 및 정제수 72.5중량%를 혼합한 혼합물을 60℃로 냉각하는 단계; 상기 혼합물을 당화탱크에 넣고 60℃에서 10시간 동안 당화하는 단계; 당기 당화물을 여과하여 고형분은 제거하고 여과액을 수득하는 단계; 및 상기 여과액을 농축탱크에 넣고 100~110℃에서 농축하는 단계; 를 포함한다.In the step 6, the manufacturing method of the grain syrup, washing the rice in running water and soaking it for 4 hours, then cooking godubap; Cooling a mixture of 25% by weight of godubap, 2.5% by weight of malt and 72.5% by weight of purified water at 60 ° C; putting the mixture in a saccharification tank and saccharifying it at 60° C. for 10 hours; filtering the saccharide to remove the solid content and obtaining a filtrate; And putting the filtrate into a concentration tank and concentrating at 100 ~ 110 ℃; includes
상기 단계 7에서, 상기 쑥가루의 제조방법은, 쑥을 세척하는 단계; 상기 세척한 쑥을 100~105℃의 물에 1~2분 동안 데치는 단계; 상기 끓는 물에 데친 쑥을 냉풍제습건조기에 넣고 35~40℃에서 12~13시간 동안 건조하는 단계; 및 상기 건조한 쑥을 분쇄하는 단계; 를 포함한다.In step 7, the method for producing mugwort powder includes washing mugwort; Blanching the washed mugwort in water at 100 to 105 ° C. for 1 to 2 minutes; Putting the mugwort blanched in boiling water in a cold air dehumidifying dryer and drying it at 35 to 40 ° C. for 12 to 13 hours; and pulverizing the dried mugwort; includes
단계 7 이후에, 쑥가루를 이용한 청국장 스낵 100중량부에 기호도향상제 1~3중량부를 추가적으로 포함하되, 상기 기호도향상제는, 스테비아발효액 50중량%, 블랙베리발효액 20중량%, 아로니아발효액 10중량%, 알룰로스 10중량%, 진피추출액 8중량%, 아로니아식초 1중량% 및 수용성 프로폴리스 1중량%를 포함한다. After step 7, 1 to 3 parts by weight of a preference enhancing agent are additionally included in 100 parts by weight of Cheonggukjang snack using mugwort powder, but the preference enhancing agent is 50% by weight of stevia fermented liquid, 20% by weight of blackberry fermented liquid, and 10% by weight of fermented aronia liquid. , 10% by weight of allulose, 8% by weight of dermal extract, 1% by weight of aronia vinegar and 1% by weight of water-soluble propolis.
상기 스테비아발효액의 제조방법은, 스테비아잎을 160~170℃에서 20~25분 동안 덖음하는 단계; 상기 덖음한 스테비아잎 100중량부에 정제수 500~550중량부를 가하고 95~105℃에서 30~40분 동안 가열한 후 여과하여 스테비아잎추출액을 수득하는 단계; 및 상기 스테비아잎추출액 100중량부에 복분자종균 1~3중량부를 가하고 20~24℃에서 24~26시간 동안 발효시킨 후 여과하는 단계; 를 포함하며, 상기 복분자종균의 제조방법은, 복분자 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 복분자 추출액을 제조하는 단계; 옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하는 단계; 및 상기 배지 100중량부에 상기 복분자 추출액 50중량부를 가하고 20~25℃에서 20~22일 동안 발효시키는 단계;를 포함하며, 상기 블랙베리발효액은 블랙베리착즙액 100중량부에 효모 1~5중량부를 가하고 20~25℃에서 48~50시간 동안 발효시켜 제조하며, 상기 아로니아 발효액은 아로니아 50~55중량% 및 이소말토올리고당 45~50중량%를 혼합한 후 20~25℃에서 30~32일 동안 발효시켜 제조하며, 상기 진피추출액은 진피 100중량부에 95%(v/v) 에탄올 500~600중량부를 가하고 25~30℃에서 24시간 방치한 후 여과하여 제조하며, 상기 아로니아식초의 제조방법은, 아로니아를 정제수에 20~30℃에서 1~2분 동안 침지하는 단계; 현미추출액 100중량부에 상기 침지한 아로니아 30~40중량부를 가하고 95~105℃에서 50~60분 동안 가열한 후에 여과하여 아로니아추출액을 수득하는 단계; 상기 아로니아추출액 100중량부에 액화효소 3~4중량부를 첨가하고 60℃에서 20~30분 동안 액화시키는 단계; 상기 액화된 아로니아추출액 100중량부에 당화효소 3~4중량부를 첨가하고 60℃에서 50~60분 동안 당화시키는 단계; 상기 당화된 아로니아추출액 100중량부에 효모 1~3중량부를 가하고 30~35℃에서 3~4일 동안 알코올 발효시켜 알코올발효액을 수득하는 단계; 상기 알코올발효액 100중량부에 초산균 1~5중량부를 가하고 30~35℃에서 10~13일 동안 초산 발효시켜 초산발효액을 제조하는 단계; 및 상기 초산발효액을 10~20℃에서 10~30일 동안 숙성시키는 단계; 를 포함하며, 상기 현미추출액은 정제수 100중량부에 현미 10~15중량부, 머위 1~5중량부, 우엉 1~5중량부 및 유근피 1~5중량부를 가하고 100~105℃에서 20~30분 동안 가열하여 제조하며, 상기 수용성 프로폴리스의 제조방법은, 프로폴리스 원괴 100중량부에 80%(v/v) 에탄올 800중량부 및 다공성 키토산 5중량부를 가하고 35℃에서 8시간 동안 교반하여 추출하는 단계; 상기 프로폴리스 추출물을 농축하여 에탄올을 제거하는 단계; 및 상기 프로폴리스 농축물 100중량부에 우슬 5중량부를 혼합하고 40℃에서 6시간 동안 교반하는 단계; 를 포함하며, 상기 다공성 키토산은 키토산 용액 100중량부에 소성 굴폐각 3중량부를 55℃에서 20시간 동안 교반한 후에 동결건조하여 제조하며, 상기 키토산 용액은 5%의 아세트산 수용액 100중량부에 키토산 분말 5중량부를 용해시켜 제조하며, 상기 소성 굴폐각은 굴폐각을 세척하고 80℃에서 20분 동안 열풍건조 후 파쇄하여 얻은 분말을 1,100℃에서 3시간 동안 소성하여 제조한다. The method for producing the fermented stevia liquid includes the steps of roasting stevia leaves at 160 to 170° C. for 20 to 25 minutes; Adding 500 to 550 parts by weight of purified water to 100 parts by weight of the roasted stevia leaves, heating at 95 to 105 ° C. for 30 to 40 minutes, and then filtering to obtain a stevia leaf extract; And adding 1 to 3 parts by weight of raspberry spawn to 100 parts by weight of the stevia leaf extract, fermenting at 20 to 24 ° C. for 24 to 26 hours, and then filtering; The manufacturing method of the bokbunja spawn includes the steps of adding 100 ml of sterilized water to 100 g of bokbunja, pulverizing the bokbunja with a grinder, then extracting the juice and filtering to prepare a bokbunja extract; preparing a medium by combining corn flour and galactose at a weight ratio of 1:1; And adding 50 parts by weight of raspberry extract to 100 parts by weight of the medium and fermenting at 20 to 25 ° C. for 20 to 22 days, wherein the blackberry fermented liquid is 1 to 5 parts by weight of yeast for 100 parts by weight of blackberry juice It is prepared by adding parts and fermenting at 20 to 25 ° C for 48 to 50 hours, and the aronia fermented liquid is mixed with 50 to 55% by weight of aronia and 45 to 50% by weight of isomaltooligosaccharide, and then 30 to 32% by weight at 20 to 25 ° C. It is prepared by fermentation for days, and the dermal extract is prepared by adding 500 to 600 parts by weight of 95% (v / v) ethanol to 100 parts by weight of the dermis, leaving it at 25 to 30 ° C for 24 hours, and then filtering. The manufacturing method includes immersing aronia in purified water at 20 to 30 ° C. for 1 to 2 minutes; Adding 30 to 40 parts by weight of the immersed aronia to 100 parts by weight of brown rice extract, heating at 95 to 105 ° C. for 50 to 60 minutes, and then filtering to obtain an aronia extract; Adding 3 to 4 parts by weight of liquefying enzyme to 100 parts by weight of the aronia extract and liquefying at 60 ° C. for 20 to 30 minutes; Adding 3 to 4 parts by weight of a saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying at 60 ° C. for 50 to 60 minutes; Adding 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 30 to 35 ° C. for 3 to 4 days to obtain an alcohol fermentation broth; Preparing an acetic acid fermentation solution by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcohol fermentation solution and performing acetic acid fermentation at 30 to 35 ° C. for 10 to 13 days; and aging the acetic acid fermentation solution at 10 to 20° C. for 10 to 30 days; Including, the brown rice extract is added to 100 parts by weight of purified water, 10 to 15 parts by weight of brown rice, 1 to 5 parts by weight of butterbur, 1 to 5 parts by weight of burdock, and 1 to 5 parts by weight of radish root bark, and 20 to 30 minutes at 100 to 105 ° C. It is prepared by heating while the water-soluble propolis is prepared by adding 800 parts by weight of 80% (v / v) ethanol and 5 parts by weight of porous chitosan to 100 parts by weight of the propolis lump and stirring at 35 ° C. for 8 hours to extract step; Concentrating the propolis extract to remove ethanol; And mixing 5 parts by weight of wooseul with 100 parts by weight of the propolis concentrate and stirring at 40 ° C. for 6 hours; The porous chitosan is prepared by lyophilizing 3 parts by weight of the calcined bend angle in 100 parts by weight of the chitosan solution after stirring at 55 ° C. for 20 hours, and the chitosan solution is prepared by 100 parts by weight of a 5% acetic acid aqueous solution of chitosan powder It is prepared by dissolving 5 parts by weight, and the fired oyster shell is prepared by washing the oyster shell, drying it in hot air at 80 ° C. for 20 minutes, and then sintering the powder obtained by crushing at 1,100 ° C. for 3 hours.
또한, 본 발명은, 삶은 콩에 바실러스 서브틸리스 균주를 접종하고 발효시켜 청국장을 제조하고, 동결건조한 다음, 조청을 이용하여 코팅한 후에, 쑥가루를 이용하여 버무리는, 쑥가루를 이용한 청국장 스낵을 제공한다.In addition, the present invention is a Cheonggukjang snack using mugwort powder, which is prepared by inoculating boiled soybeans with a Bacillus subtilis strain and fermenting, freeze-drying, coating with grain syrup, and mixing with mugwort powder. provides
상기 쑥가루를 이용한 청국장 스낵은, 콩 80~85중량%, 바실러스 서브틸리스 균주 5~10중량%, 조청 5~10중량% 및 쑥가루 1~5중량%를 포함한다. The Cheonggukjang snack using mugwort powder contains 80 to 85% by weight of soybeans, 5 to 10% by weight of Bacillus subtilis strain, 5 to 10% by weight grain syrup, and 1 to 5% by weight of mugwort powder.
본 발명에 따른 쑥가루를 이용한 청국장 스낵의 제조방법 및 이에 의해 제조된 쑥가루를 이용한 청국장 스낵은 청국장의 이취를 제거하여 섭취가 용이한 장점이 있다. The manufacturing method of Cheonggukjang snack using mugwort powder according to the present invention and the Cheonggukjang snack using mugwort powder produced thereby have the advantage of easy intake by removing the odor of Cheonggukjang.
본 발명의 쑥가루를 이용한 청국장 스낵의 제조방법 및 이에 의해 제조된 쑥가루를 이용한 청국장 스낵은 쑥가루의 영양성분을 섭취할수 있으면서 기호도를 향상시킬 수 있는 장점이 있다. The manufacturing method of Cheonggukjang snack using mugwort powder of the present invention and the Cheonggukjang snack using mugwort powder prepared thereby have the advantage of improving the preference while ingesting the nutritional components of mugwort powder.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
먼저, 본 발명에 따른 쑥가루를 이용한 청국장 스낵의 제조방법을 설명한다.First, a method for manufacturing a Cheonggukjang snack using mugwort powder according to the present invention will be described.
본 발명의 쑥가루를 이용한 청국장 스낵의 제조방법은,The manufacturing method of Cheonggukjang snack using mugwort powder of the present invention,
콩을 세척한 후 16~20℃의 산소수에 15~16시간 동안 침지하는 단계(단계 1);After washing the beans, immersing them in oxygenated water at 16-20 ° C. for 15-16 hours (step 1);
상기 침지하여 불린 콩에서 물을 제거하고 불린 콩을 100~110℃에서 30~40분 동안 삶는 단계(단계 2);removing water from the soaked soybeans and boiling the soaked soybeans at 100 to 110 ° C. for 30 to 40 minutes (step 2);
상기 삶은 콩 100중량부에 바실러스 서브틸리스 균주 7~8중량부를 접종하는 단계(단계 3); inoculating 7 to 8 parts by weight of the Bacillus subtilis strain with 100 parts by weight of the boiled beans (step 3);
상기 바실러스 서브틸리스 균주가 접종된 콩을 40~42℃에서 65~70%의 상대습도 조건으로 30~32시간 동안 발효시켜 청국장을 제조하는 단계(단계 4);Fermenting the soybeans inoculated with the Bacillus subtilis strain at 40 to 42° C. and a relative humidity of 65 to 70% for 30 to 32 hours to prepare Cheonggukjang (step 4);
상기 청국장을 -70℃ ~ -30℃에서 3일 동안 동결건조하는 단계(단계 5);Freeze-drying the soybean paste at -70 ° C to -30 ° C for 3 days (step 5);
상기 동결건조한 청국장 100중량부에 조청 5~10중량부를 코팅하는 단계(단계 6); 및Coating 5 to 10 parts by weight of grain syrup on 100 parts by weight of the freeze-dried soybean paste (step 6); and
상기 조청으로 코팅된 청국장 100중량부에 쑥가루 1~5중량부를 버무려 쑥가루를 이용한 청국장 스낵을 제조하는 단계(단계 7);Preparing a Cheonggukjang snack using mugwort powder by mixing 1 to 5 parts by weight of mugwort powder with 100 parts by weight of Cheonggukjang coated with grain syrup (step 7);
를 포함한다.includes
상기 단계 1은 콩을 세척한 후 16~20℃의 산소수에 15~16시간 동안 침지하는 단계이다.Step 1 is a step of immersing beans in oxygenated water at 16 to 20 ° C for 15 to 16 hours after washing the beans.
본 발명은 콩을 산소수에 침지하므로써 청국장의 이취를 감소시키는 장점이 있다.The present invention has the advantage of reducing the off-flavor of Cheonggukjang by immersing the beans in oxygenated water.
상기 산소수는, The oxygen number,
정제수를 활성화 처리하는 단계(S 1); 및Activating purified water (S 1); and
상기 활성화 처리된 정제수에 산소를 주입하는 단계(S 2);injecting oxygen into the activated purified water (S2);
를 포함하여 제조한다.manufacture, including
상기 활성화 처리는 정제수를 세라믹 볼이 구비된 탱크를 통과시킨다.The activation process passes the purified water through a tank equipped with ceramic balls.
상기 세라믹 볼은 혼합물 100중량부에 물 10중량부를 가하고 1,300℃에서 10시간 동안 소성하고 분말화한 세라믹분말 100중량부에 PVA 5중량부를 가하고 제환기를 이용하여 세라믹 볼 형태로 성형한 후 1,350℃에서 5시간 동안 소성하여 제조한다. The ceramic ball is formed by adding 10 parts by weight of water to 100 parts by weight of the mixture, calcined at 1,300 ° C. for 10 hours, adding 5 parts by weight of PVA to 100 parts by weight of powdered ceramic powder, molded into a ceramic ball shape using a ventilation machine, and then heated to 1,350 ° C. Prepared by baking for 5 hours.
상기 혼합물은 산화규소(SiO2) 40중량%, 알루미나(Al2O3) 19.5중량%, 지르코니아(ZrO2) 13.5중량%, 타이타니아(TiO2) 5.5중량%, 산화제2철(Fe2O3) 4.5중량%, 산화망간(MnO2) 4.0중량%, 산화동(CuO) 3.5중량%, 산화리튬(LiO2) 4.5중량% 및 탄산바륨(BaCO3) 5.0중량%를 포함한다. The mixture includes 40% by weight of silicon oxide (SiO 2 ), 19.5% by weight of alumina (Al 2 O 3 ), 13.5% by weight of zirconia (ZrO 2 ), 5.5% by weight of titania (TiO 2 ), and 5.5% by weight of ferric oxide (Fe 2 O 3 ). ) 4.5 wt%, manganese oxide (MnO 2 ) 4.0 wt%, copper oxide (CuO) 3.5 wt%, lithium oxide (LiO 2 ) 4.5 wt%, and barium carbonate (BaCO 3 ) 5.0 wt%.
상기 단계 6은 상기 동결건조한 청국장 100중량부에 조청 5~10중량부를 코팅하는 단계이다. Step 6 is a step of coating 5 to 10 parts by weight of grain syrup on 100 parts by weight of the lyophilized soybean paste.
본 발명은 동결건조한 청국장을 조청으로 코팅하므로써 청국장의 이취를 감소시키는 장점이 있다.The present invention has the advantage of reducing the off-flavor of Cheonggukjang by coating the freeze-dried Cheonggukjang with grain syrup.
상기 조청의 제조방법은,The manufacturing method of the grain syrup,
쌀을 흐르는 물에 세척하고 4시간 동안 불린 후 고두밥을 짓는 단계;Washing the rice in running water and soaking it for 4 hours to make godubap;
상기 고두밥 25중량%, 엿기름 2.5중량% 및 정제수 72.5중량%를 혼합한 혼합물을 60℃로 냉각하는 단계;Cooling a mixture of 25% by weight of godubap, 2.5% by weight of malt and 72.5% by weight of purified water at 60 ° C;
상기 혼합물을 당화탱크에 넣고 60℃에서 10시간 동안 당화하는 단계;putting the mixture in a saccharification tank and saccharifying it at 60° C. for 10 hours;
당기 당화물을 여과하여 고형분은 제거하고 여과액을 수득하는 단계; 및filtering the saccharide to remove the solid content and obtaining a filtrate; and
상기 여과액을 농축탱크에 넣고 100~110℃에서 농축하는 단계;Putting the filtrate into a concentration tank and concentrating at 100 to 110 ° C;
를 포함한다.includes
상기 단계 7은 상기 조청으로 코팅된 청국장 100중량부에 쑥가루 1~5중량부를 버무려 쑥가루를 이용한 청국장 스낵을 제조하는 단계이다.Step 7 is a step of preparing a Cheonggukjang snack using mugwort powder by mixing 1 to 5 parts by weight of mugwort powder with 100 parts by weight of Cheonggukjang coated with grain syrup.
본 발명은 청국장에 쑥가루를 버무리므로써 청국장의 이취를 감소시킬 뿐만 아니라 쑥의 영양성분을 섭취할 수 있는 장점이 있다.The present invention has the advantage of not only reducing the off-flavor of Cheonggukjang by mixing mugwort powder with Cheonggukjang, but also being able to consume nutrients of mugwort.
상기 쑥가루의 제조방법은,The method for producing the mugwort powder,
쑥을 세척하는 단계;washing the mugwort;
상기 세척한 쑥을 100~105℃의 물에 1~2분 동안 데치는 단계;Blanching the washed mugwort in water at 100 to 105 ° C. for 1 to 2 minutes;
상기 끓는 물에 데친 쑥을 냉풍제습건조기에 넣고 35~40℃에서 12~13시간 동안 건조하는 단계; 및Putting the mugwort blanched in boiling water in a cold air dehumidifying dryer and drying it at 35 to 40 ° C. for 12 to 13 hours; and
상기 건조한 쑥을 분쇄하는 단계;crushing the dried mugwort;
를 포함한다.includes
본 발명은, 상기 단계 7 이후에, 쑥가루를 이용한 청국장 스낵 100중량부에 기호도향상제 1~3중량부를 추가적으로 포함할 수 있다.In the present invention, after step 7, 1 to 3 parts by weight of a palatability enhancer may be additionally included in 100 parts by weight of Cheonggukjang snack using mugwort powder.
상기 쑥가루를 이용한 청국장 스낵에 기호도향상제를 추가적으로 포함하므로써 청국장 스낵의 맛과 향을 향상시킬 수 있는 장점이 있다.There is an advantage in that the taste and aroma of the Cheonggukjang snack can be improved by additionally including a palatability enhancer in the Cheonggukjang snack using the mugwort powder.
상기 기호도향상제는, The palatability enhancer,
스테비아발효액 50중량%, 블랙베리발효액 20중량%, 아로니아발효액 10중량%, 알룰로스 10중량%, 진피추출액 8중량%, 아로니아식초 1중량% 및 수용성 프로폴리스 1중량%를 포함한다.Stevia fermentation liquid 50% by weight, blackberry fermentation liquid 20% by weight, aronia fermentation liquid 10% by weight, allulose 10% by weight, dermal extract 8% by weight, aronia vinegar 1% by weight and water-soluble propolis 1% by weight.
상기 스테비아발효액의 제조방법은,The method for producing the stevia fermented liquid,
스테비아잎을 160~170℃에서 20~25분 동안 덖음하는 단계;Roasting stevia leaves at 160-170 ° C for 20-25 minutes;
상기 덖음한 스테비아잎 100중량부에 정제수 500~550중량부를 가하고 95~105℃에서 30~40분 동안 가열한 후 여과하여 스테비아잎추출액을 수득하는 단계; 및Adding 500 to 550 parts by weight of purified water to 100 parts by weight of the roasted stevia leaves, heating at 95 to 105 ° C. for 30 to 40 minutes, and then filtering to obtain a stevia leaf extract; and
상기 스테비아잎추출액 100중량부에 복분자종균 1~3중량부를 가하고 20~24℃에서 24~26시간 동안 발효시킨 후 여과하는 단계;Adding 1 to 3 parts by weight of raspberry spawn to 100 parts by weight of the stevia leaf extract, fermenting at 20 to 24 ° C. for 24 to 26 hours, and then filtering;
를 포함한다.includes
상기 복분자종균의 제조방법은,The method for producing the bokbunja spawn,
복분자 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 복분자 추출액을 제조하는 단계;Preparing bokbunja extract by adding 100 ml of sterile water to 100 g of bokbunja, pulverizing with a grinder, and then filtering after extracting the juice;
옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하는 단계; 및 preparing a medium by combining corn flour and galactose at a weight ratio of 1:1; and
상기 배지 100중량부에 상기 복분자 추출액 50중량부를 가하고 20~25℃에서 20~22일 동안 발효시키는 단계;를Adding 50 parts by weight of the raspberry extract to 100 parts by weight of the medium and fermenting at 20 to 25 ° C. for 20 to 22 days;
포함한다.include
상기 블랙베리발효액은 블랙베리착즙액 100중량부에 효모 1~5중량부를 가하고 20~25℃에서 48~50시간 동안 발효시켜 제조한다.The blackberry fermented liquid is prepared by adding 1 to 5 parts by weight of yeast to 100 parts by weight of blackberry juice and fermenting at 20 to 25 ° C. for 48 to 50 hours.
상기 아로니아 발효액은 아로니아 50~55중량% 및 이소말토올리고당 45~50중량%를 혼합한 후 20~25℃에서 30~32일 동안 발효시켜 제조한다.The aronia fermentation broth is prepared by mixing 50 to 55% by weight of aronia and 45 to 50% by weight of isomaltooligosaccharide and then fermented at 20 to 25 ° C. for 30 to 32 days.
상기 진피추출액은 진피 100중량부에 95%(v/v) 에탄올 500~600중량부를 가하고 25~30℃에서 24시간 방치한 후 여과하여 제조한다The dermal extract is prepared by adding 500 to 600 parts by weight of 95% (v / v) ethanol to 100 parts by weight of the dermis, leaving it at 25 to 30 ° C. for 24 hours, and then filtering.
상기 아로니아식초의 제조방법은,The method for producing the aronia vinegar,
아로니아를 정제수에 20~30℃에서 1~2분 동안 침지하는 단계;immersing aronia in purified water at 20-30 ° C for 1-2 minutes;
현미추출액 100중량부에 상기 침지한 아로니아 30~40중량부를 가하고 95~105℃에서 50~60분 동안 가열한 후에 여과하여 아로니아추출액을 수득하는 단계;Adding 30 to 40 parts by weight of the immersed aronia to 100 parts by weight of brown rice extract, heating at 95 to 105 ° C. for 50 to 60 minutes, and then filtering to obtain an aronia extract;
상기 아로니아추출액 100중량부에 액화효소 3~4중량부를 첨가하고 60℃에서 20~30분 동안 액화시키는 단계;Adding 3 to 4 parts by weight of liquefying enzyme to 100 parts by weight of the aronia extract and liquefying at 60 ° C. for 20 to 30 minutes;
상기 액화된 아로니아추출액 100중량부에 당화효소 3~4중량부를 첨가하고 60℃에서 50~60분 동안 당화시키는 단계;Adding 3 to 4 parts by weight of a saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying at 60 ° C. for 50 to 60 minutes;
상기 당화된 아로니아추출액 100중량부에 효모 1~3중량부를 가하고 30~35℃에서 3~4일 동안 알코올 발효시켜 알코올발효액을 수득하는 단계;Adding 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 30 to 35 ° C. for 3 to 4 days to obtain an alcohol fermentation broth;
상기 알코올발효액 100중량부에 초산균 1~5중량부를 가하고 30~35℃에서 10~13일 동안 초산 발효시켜 초산발효액을 제조하는 단계; 및Preparing an acetic acid fermentation solution by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcohol fermentation solution and performing acetic acid fermentation at 30 to 35 ° C. for 10 to 13 days; and
상기 초산발효액을 10~20℃에서 10~30일 동안 숙성시키는 단계;Aging the acetic acid fermentation broth at 10 to 20 ° C for 10 to 30 days;
를 포함한다.includes
상기 현미추출액은 정제수 100중량부에 현미 10~15중량부, 머위 1~5중량부, 우엉 1~5중량부 및 유근피 1~5중량부를 가하고 100~105℃에서 20~30분 동안 가열하여 제조한다.The brown rice extract is prepared by adding 100 parts by weight of purified water to 100 parts by weight of brown rice, 1 to 5 parts by weight of coltsfoot, 1 to 5 parts by weight of burdock root, and 1 to 5 parts by weight of radish root bark and heating at 100 to 105 ° C. for 20 to 30 minutes do.
상기 수용성 프로폴리스의 제조방법은,The method for producing the water-soluble propolis,
프로폴리스 원괴 100중량부에 80%(v/v) 에탄올 800중량부 및 다공성 키토산 5중량부를 가하고 35℃에서 8시간 동안 교반하여 추출하는 단계; Adding 800 parts by weight of 80% (v/v) ethanol and 5 parts by weight of porous chitosan to 100 parts by weight of propolis raw mass and extracting by stirring at 35 ° C. for 8 hours;
상기 프로폴리스 추출물을 농축하여 에탄올을 제거하는 단계; 및Concentrating the propolis extract to remove ethanol; and
상기 프로폴리스 농축물 100중량부에 우슬 5중량부를 혼합하고 40℃에서 6시간 동안 교반하는 단계;Mixing 5 parts by weight of wooseul with 100 parts by weight of the propolis concentrate and stirring at 40 ° C. for 6 hours;
를 포함한다.includes
상기 다공성 키토산은 키토산 용액 100중량부에 소성 굴폐각 3중량부를 55℃에서 20시간 동안 교반한 후에 동결건조하여 제조한다.The porous chitosan is prepared by stirring 100 parts by weight of the chitosan solution and 3 parts by weight of the calcined closed shell at 55° C. for 20 hours, followed by freeze-drying.
상기 키토산 용액은 5%의 아세트산 수용액 100중량부에 키토산 분말 5중량부를 용해시켜 제조한다.The chitosan solution is prepared by dissolving 5 parts by weight of chitosan powder in 100 parts by weight of a 5% aqueous acetic acid solution.
상기 소성 굴폐각은 굴폐각을 세척하고 80℃에서 20분 동안 열풍건조 후 파쇄하여 얻은 분말을 1,100℃에서 3시간 동안 소성하여 제조한다.The fired oyster shell is prepared by washing the oyster shell, drying in hot air at 80 ° C. for 20 minutes, and then calcining the powder obtained by crushing at 1,100 ° C. for 3 hours.
또한, 본 발명은, 삶은 콩에 바실러스 서브틸리스 균주를 접종하고 발효시켜 청국장을 제조하고, 동결건조한 다음, 조청을 이용하여 코팅한 후에, 쑥가루를 이용하여 버무리는, 쑥가루를 이용한 청국장 스낵을 제공한다.In addition, the present invention is a Cheonggukjang snack using mugwort powder, which is prepared by inoculating boiled soybeans with a Bacillus subtilis strain and fermenting, freeze-drying, coating with grain syrup, and mixing with mugwort powder. provides
상기 쑥가루를 이용한 청국장 스낵은, 콩 80~85중량%, 바실러스 서브틸리스 균주 5~10중량%, 조청 5~10중량% 및 쑥가루 1~5중량%를 포함한다. The Cheonggukjang snack using mugwort powder contains 80 to 85% by weight of soybeans, 5 to 10% by weight of Bacillus subtilis strain, 5 to 10% by weight grain syrup, and 1 to 5% by weight of mugwort powder.
본 발명에 따른 쑥가루를 이용한 청국장 스낵의 제조방법 및 이에 의해 제조된 쑥가루를 이용한 청국장 스낵은 청국장의 이취를 제거하여 섭취가 용이한 장점이 있다. The manufacturing method of Cheonggukjang snack using mugwort powder according to the present invention and the Cheonggukjang snack using mugwort powder produced thereby have the advantage of easy intake by removing the odor of Cheonggukjang.
본 발명의 쑥가루를 이용한 청국장 스낵의 제조방법 및 이에 의해 제조된 쑥가루를 이용한 청국장 스낵은 쑥가루의 영양성분을 섭취할수 있으면서 기호도를 향상시킬 수 있는 장점이 있다. The manufacturing method of Cheonggukjang snack using mugwort powder of the present invention and the Cheonggukjang snack using mugwort powder prepared thereby have the advantage of improving the preference while ingesting the nutritional components of mugwort powder.
이하, 실시 예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시 예는 오로지 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들 실시 예에 의해 제한되는 것은 아니다. Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, but the scope of the present invention is not limited by these examples.
콩을 세척한 후 20℃의 산소수에 16시간 동안 침지하였다. 상기 침지하여 불린 콩에서 물을 제거하고 불린 콩을 100℃에서 30분 동안 삶았다. 상기 삶은 콩 100중량부에 바실러스 서브틸리스 균주 8중량부를 접종하였다. 상기 바실러스 서브틸리스 균주가 접종된 콩을 40℃에서 70%의 상대습도 조건으로 30시간 동안 발효시켜 청국장을 제조하였다. 상기 청국장을 -50℃에서 3일 동안 동결건조하였다. 상기 동결건조한 청국장 100중량부에 조청 10중량부를 코팅하였다. 상기 조청으로 코팅된 청국장 100중량부에 쑥가루 5중량부를 버무려 쑥가루를 이용한 청국장 스낵을 제조하였다. After washing the beans, they were immersed in oxygenated water at 20 ° C for 16 hours. Water was removed from the soaked soybeans, and the soaked soybeans were boiled at 100° C. for 30 minutes. 8 parts by weight of the Bacillus subtilis strain was inoculated with 100 parts by weight of the boiled beans. Cheonggukjang was prepared by fermenting the soybean inoculated with the Bacillus subtilis strain at 40° C. and 70% relative humidity for 30 hours. The Cheonggukjang was freeze-dried at -50 ° C for 3 days. 10 parts by weight of grain syrup was coated on 100 parts by weight of the lyophilized soybean paste. Cheonggukjang snacks using mugwort powder were prepared by mixing 5 parts by weight of mugwort powder with 100 parts by weight of Cheonggukjang coated with grain syrup.
상기 산소수는, 정제수를 활성화 처리하고, 상기 활성화 처리된 정제수에 산소를 주입하여 제조하였다. 상기 활성화 처리는 정제수를 세라믹 볼이 구비된 탱크를 통과시켰다.The oxygenated water was prepared by activating purified water and injecting oxygen into the activated purified water. In the activation process, purified water was passed through a tank equipped with ceramic balls.
상기 세라믹 볼은 혼합물 100중량부에 물 10중량부를 가하고 1,300℃에서 10시간 동안 소성하고 분말화한 세라믹분말 100중량부에 PVA 5중량부를 가하고 제환기를 이용하여 세라믹 볼 형태로 성형한 후 1,350℃에서 5시간 동안 소성하여 제조하였다. The ceramic ball is formed by adding 10 parts by weight of water to 100 parts by weight of the mixture, calcined at 1,300 ° C. for 10 hours, adding 5 parts by weight of PVA to 100 parts by weight of powdered ceramic powder, molded into a ceramic ball shape using a ventilation machine, and then heated to 1,350 ° C. It was prepared by firing for 5 hours.
상기 혼합물은 산화규소(SiO2) 40중량%, 알루미나(Al2O3) 19.5중량%, 지르코니아(ZrO2) 13.5중량%, 타이타니아(TiO2) 5.5중량%, 산화제2철(Fe2O3) 4.5중량%, 산화망간(MnO2) 4.0중량%, 산화동(CuO) 3.5중량%, 산화리튬(LiO2) 4.5중량% 및 탄산바륨(BaCO3) 5.0중량%를 포함하였다. The mixture includes 40% by weight of silicon oxide (SiO 2 ), 19.5% by weight of alumina (Al 2 O 3 ), 13.5% by weight of zirconia (ZrO 2 ), 5.5% by weight of titania (TiO 2 ), and 5.5% by weight of ferric oxide (Fe 2 O 3 ). ) 4.5 wt%, manganese oxide (MnO 2 ) 4.0 wt%, copper oxide (CuO) 3.5 wt%, lithium oxide (LiO 2 ) 4.5 wt%, and barium carbonate (BaCO 3 ) 5.0 wt%.
상기 조청은, 쌀을 흐르는 물에 세척하고 4시간 동안 불린 후 고두밥을 짓고, 상기 고두밥 25중량%, 엿기름 2.5중량% 및 정제수 72.5중량%를 혼합한 혼합물을 60℃로 냉각하고, 상기 혼합물을 당화탱크에 넣고 60℃에서 10시간 동안 당화하고, 당기 당화물을 여과하여 고형분은 제거하고 여과액을 수득하고, 상기 여과액을 농축탱크에 넣고 100℃에서 농축하여 제조하였다. The jocheong, after washing the rice in running water and soaking it for 4 hours, cooks godubap, cools the mixture of 25% by weight of godubap, 2.5% by weight of malt and 72.5% by weight of purified water to 60 ° C, and saccharifies the mixture. It was put in a tank and saccharified at 60°C for 10 hours, and the saccharide was filtered to remove solid content to obtain a filtrate. The filtrate was placed in a concentration tank and concentrated at 100°C.
상기 쑥가루는, 쑥을 세척하고, 상기 세척한 쑥을 100℃의 물에 1분 동안 데치고, 상기 끓는 물에 데친 쑥을 냉풍제습건조기에 넣고 35℃에서 12시간 동안 건조하고, 상기 건조한 쑥을 분쇄하여 제조하였다. The mugwort powder is obtained by washing mugwort, blanching the washed mugwort in water at 100 ° C. for 1 minute, putting the mugwort blanched in boiling water in a cold air dehumidifying dryer, drying at 35 ° C. for 12 hours, and drying the dried mugwort It was prepared by crushing.
실시예 1에서 제조한 쑥가루를 이용한 청국장 스낵 100중량부에 기호도향상제 3중량부를 추가적으로 혼합하였다. 3 parts by weight of a palatability enhancer was additionally mixed with 100 parts by weight of Cheonggukjang snack using mugwort powder prepared in Example 1.
상기 기호도향상제는, 스테비아발효액 50중량%, 블랙베리발효액 20중량%, 아로니아발효액 10중량%, 알룰로스 10중량%, 진피추출액 8중량%, 아로니아식초 1중량% 및 수용성 프로폴리스 1중량%를 혼합하여 제조하였다. The palatability enhancer is 50% by weight of stevia fermented liquid, 20% by weight of blackberry fermented liquid, 10% by weight of fermented aronia liquid, 10% by weight of allulose, 8% by weight of dermal extract, 1% by weight of aronia vinegar and 1% by weight of water-soluble propolis. It was prepared by mixing.
상기 스테비아발효액은, 스테비아잎을 170℃에서 20분 동안 덖음하고, 상기 덖음한 스테비아잎 100중량부에 정제수 500중량부를 가하고 105℃에서 30분 동안 가열한 후 여과하여 스테비아잎추출액을 수득하고, 상기 스테비아잎추출액 100중량부에 복분자종균 3중량부를 가하고 20℃에서 24시간 동안 발효시킨 후 여과하여 제조하였다. The stevia fermented liquid is prepared by roasting stevia leaves at 170 ° C. for 20 minutes, adding 500 parts by weight of purified water to 100 parts by weight of the roasted stevia leaves, heating at 105 ° C. for 30 minutes, and then filtering to obtain a stevia leaf extract. 3 parts by weight of raspberry spawn was added to 100 parts by weight of stevia leaf extract, fermented at 20 ° C. for 24 hours, and then filtered.
상기 복분자종균은, 복분자 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 복분자 추출액을 제조하고, 옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하고, 상기 배지 100중량부에 상기 복분자 추출액 50중량부를 가하고 25℃에서 20일 동안 발효시켜 제조하였다.The bokbunja spawn is prepared by adding 100 ml of sterile water to 100 g of bokbunja, pulverizing with a grinder, then extracting the juice and filtering to prepare a bokbunja extract, and mixing corn flour and galactose at a weight ratio of 1: 1 to prepare a medium, and the medium It was prepared by adding 50 parts by weight of the raspberry extract to 100 parts by weight and fermenting at 25 ° C. for 20 days.
상기 블랙베리발효액은 블랙베리착즙액 100중량부에 효모 5중량부를 가하고 25℃에서 48시간 동안 발효시켜 제조하였다.The blackberry fermented liquid was prepared by adding 5 parts by weight of yeast to 100 parts by weight of blackberry juice and fermenting at 25 ° C. for 48 hours.
상기 아로니아 발효액은 아로니아 50중량% 및 이소말토올리고당 50중량%를 혼합한 후 25℃에서 30일 동안 발효시켜 제조하였다.The aronia fermentation broth was prepared by mixing 50% by weight of aronia and 50% by weight of isomaltooligosaccharide and then fermented at 25 ° C. for 30 days.
상기 진피추출액은 진피 100중량부에 95%(v/v) 에탄올 500중량부를 가하고 25℃에서 24시간 방치한 후 여과하여 제조하였다.The dermal extract was prepared by adding 500 parts by weight of 95% (v/v) ethanol to 100 parts by weight of the dermis, leaving it at 25° C. for 24 hours, and then filtering.
상기 아로니아식초는, 아로니아를 정제수에 20℃에서 2분 동안 침지하고, 현미추출액 100중량부에 상기 침지한 아로니아 30중량부를 가하고 105℃에서 60분 동안 가열한 후에 여과하여 아로니아추출액을 수득하고, 상기 아로니아추출액 100중량부에 액화효소 4중량부를 첨가하고 60℃에서 30분 동안 액화시키고, 상기 액화된 아로니아추출액 100중량부에 당화효소 4중량부를 첨가하고 60℃에서 60분 동안 당화시키고, 상기 당화된 아로니아추출액 100중량부에 효모 3중량부를 가하고 35℃에서 3일 동안 알코올 발효시켜 알코올발효액을 수득하고, 상기 알코올발효액 100중량부에 초산균 5중량부를 가하고 30℃에서 10일 동안 초산 발효시켜 초산발효액을 제조하고, 상기 초산발효액을 20℃에서 10일 동안 숙성시켜 제조하였다.The aronia vinegar is immersed in purified water at 20 ° C. for 2 minutes, 30 parts by weight of the immersed aronia is added to 100 parts by weight of brown rice extract, heated at 105 ° C. for 60 minutes, and then filtered to obtain aronia extract 4 parts by weight of liquefaction enzyme was added to 100 parts by weight of the aronia extract and liquefied at 60 ° C for 30 minutes, and 4 parts by weight of saccharification enzyme was added to 100 parts by weight of the liquefied aronia extract and liquefied at 60 ° C for 60 minutes. Saccharification, 3 parts by weight of yeast was added to 100 parts by weight of the saccharified aronia extract, and alcohol fermentation was performed at 35 ° C. for 3 days to obtain an alcohol fermentation liquid, and 5 parts by weight of acetic acid bacteria were added to 100 parts by weight of the alcohol fermentation liquid and 10 days at 30 ° C. During acetic acid fermentation, an acetic acid fermentation solution was prepared, and the acetic acid fermentation solution was aged at 20 ° C. for 10 days.
상기 현미추출액은 정제수 100중량부에 현미 15중량부, 머위 5중량부, 우엉 5중량부 및 유근피 5중량부를 가하고 105℃에서 30분 동안 가열하여 제조하였다.The brown rice extract was prepared by adding 15 parts by weight of brown rice, 5 parts by weight of coltsfoot, 5 parts by weight of burdock, and 5 parts by weight of radishes root to 100 parts by weight of purified water and heating at 105 ° C. for 30 minutes.
상기 수용성 프로폴리스는,The water-soluble propolis,
프로폴리스 원괴 100중량부에 80%(v/v) 에탄올 800중량부 및 다공성 키토산 5중량부를 가하고 35℃에서 8시간 동안 교반하여 추출하고, 상기 프로폴리스 추출물을 농축하여 에탄올을 제거하고, 상기 프로폴리스 농축물 100중량부에 우슬 5중량부를 혼합하고 40℃에서 6시간 동안 교반하여 제조하였다.800 parts by weight of 80% (v / v) ethanol and 5 parts by weight of porous chitosan were added to 100 parts by weight of propolis raw mass, extracted by stirring at 35 ° C. for 8 hours, and the propolis extract was concentrated to remove ethanol, and the propolis It was prepared by mixing 5 parts by weight of wooseul with 100 parts by weight of the poly concentrate and stirring at 40 ° C. for 6 hours.
상기 다공성 키토산은 키토산 용액 100중량부에 소성 굴폐각 3중량부를 55℃에서 20시간 동안 교반한 후에 동결건조하여 제조하였다.The porous chitosan was prepared by stirring 100 parts by weight of the chitosan solution and 3 parts by weight of the calcined closed shell at 55° C. for 20 hours, followed by freeze-drying.
상기 키토산 용액은 5%의 아세트산 수용액 100중량부에 키토산 분말 5중량부를 용해시켜 제조하였다.The chitosan solution was prepared by dissolving 5 parts by weight of chitosan powder in 100 parts by weight of a 5% aqueous acetic acid solution.
상기 소성 굴폐각은 굴폐각을 세척하고 80℃에서 20분 동안 열풍건조 후 파쇄하여 얻은 분말을 1,100℃에서 3시간 동안 소성하여 제조하였다.The fired oyster shells were prepared by washing the oyster shells, drying them in hot air at 80 ° C. for 20 minutes, and then calcination the powder obtained by crushing at 1,100 ° C. for 3 hours.
[비교예 1][Comparative Example 1]
실시예 1에서 콩을 산소수에 침지하는 대신에 정제수에 침지한 것과 청국장에 시중에서 구입한 조청을 코팅한 것과 쑥가루로 버무리는 과정을 생략한 것을 제외하고 나머지는 동일하게 하여 청국장 스낵을 제조하였다.Except for immersing the beans in purified water instead of immersing in oxygenated water in Example 1, coating the grain syrup purchased on the market, and omitting the process of mixing with mugwort powder, Cheonggukjang snacks were prepared in the same manner as in Example 1. did
[실험예 1][Experimental Example 1]
실시예 1, 2 에서 제조한 쑥가루를 이용한 청국장 스낵 및 비교예 1에서 제조한 청국장 스낵에 대하여 관능검사를 실시하였다. A sensory test was performed on the Cheonggukjang snack using mugwort powder prepared in Examples 1 and 2 and the Cheonggukjang snack prepared in Comparative Example 1.
10대, 20대의 청소년 각 50명 및 한국에 거주하는 외국인 10명을 대상으로 관능검사를 실시하였다. 관능평가는 5점 평점법(청국장의 맛과 냄새를 전혀 느낄 수 없었음=5점, 청국장의 맛과 냄새를 거의 느낄 수 없었음=4점, 청국장의 맛과 냄새를 약간 느낄 수 있었으나 먹기에 거부감이 없었음=3점, 청국장의 맛과 냄새를 느낄 수 있었으며 먹기에 약간 거부감이 있었음=2점, 청국장의 맛과 냄새를 확실하게 느낄 수 있었으며 먹기에 부담이 되었음=1점)으로 측정하고, 그 결과를 평균하여 표 1에 나타내었다.A sensory test was conducted on 50 adolescents in their teens and 20s, and 10 foreigners residing in Korea. Sensory evaluation was performed using a 5-point scoring method (I could not feel the taste and smell of Cheonggukjang at all = 5 points, I could hardly feel the taste and smell of Cheonggukjang = 4 points, I could feel the taste and smell of Cheonggukjang a little, but I could not eat it. No objection = 3 points, I could feel the taste and smell of Cheonggukjang, and I had a little resistance to eating = 2 points, I could clearly feel the taste and smell of Cheonggukjang and it was burdensome to eat = 1 point). , and the results are averaged and shown in Table 1.
표 1에 의하면, 실시예 1, 2의 쑥가루를 이용한 청국장 스낵은 비교예 1의 청국장 스낵에 비하여 청국장의 맛과 냄새가 더 잘 은폐됨을 알 수 있다.According to Table 1, it can be seen that the Cheonggukjang snack using mugwort powder of Examples 1 and 2 better conceals the taste and smell of Cheonggukjang than the Cheonggukjang snack of Comparative Example 1.
[실험예 2][Experimental Example 2]
실시예 1, 2 에서 제조한 쑥가루를 이용한 청국장 스낵 및 비교예 1에서 제조한 청국장 스낵에 대하여, 40대, 50대, 60대의 성인 각 100명을 대상으로 맛에 대한 시험을 하였으며, 그 결과를 표 2에 나타내었다.For the Cheonggukjang snack using mugwort powder prepared in Examples 1 and 2 and the Cheonggukjang snack prepared in Comparative Example 1, 100 adults in their 40s, 50s, and 60s were tested for taste. Results is shown in Table 2.
표 2에 의하면, 40대, 50대, 60대 성인들도 실시예 1, 2의 쑥가루를 이용한 청국장 스낵이 비교예 1의 청국장 스낵에 비하여 맛있다는 반응을 보인 것을 알 수 있다.According to Table 2, it can be seen that adults in their 40s, 50s, and 60s also responded that the Cheonggukjang snacks using mugwort powder of Examples 1 and 2 were more delicious than the Cheonggukjang snacks of Comparative Example 1.
Claims (8)
상기 침지하여 불린 콩에서 물을 제거하고 불린 콩을 100~110℃에서 30~40분 동안 삶는 단계(단계 2);
상기 삶은 콩 100중량부에 바실러스 서브틸리스 균주 7~8중량부를 접종하는 단계(단계 3);
상기 바실러스 서브틸리스 균주가 접종된 콩을 40~42℃에서 65~70%의 상대습도 조건으로 30~32시간 동안 발효시켜 청국장을 제조하는 단계(단계 4);
상기 청국장을 -70℃ ~ -30℃에서 3일 동안 동결건조하는 단계(단계 5);
상기 동결건조한 청국장 100중량부에 조청 5~10중량부를 코팅하는 단계(단계 6); 및
상기 조청으로 코팅된 청국장 100중량부에 쑥가루 1~5중량부를 버무려 쑥가루를 이용한 청국장 스낵을 제조하는 단계(단계 7);
를 포함하되,
상기 단계 1에서, 상기 산소수는,
정제수를 활성화 처리하는 단계(S 1); 및
상기 활성화 처리된 정제수에 산소를 주입하는 단계(S 2);
를 포함하여 제조하며,
상기 활성화 처리는 정제수를 세라믹 볼이 구비된 탱크를 통과시키며,
상기 세라믹 볼은 혼합물 100중량부에 물 10중량부를 가하고 1,300℃에서 10시간 동안 소성하고 분말화한 세라믹분말 100중량부에 PVA 5중량부를 가하고 제환기를 이용하여 세라믹 볼 형태로 성형한 후 1,350℃에서 5시간 동안 소성하여 제조하며,
상기 혼합물은 산화규소(SiO2) 40중량%, 알루미나(Al2O3) 19.5중량%, 지르코니아(ZrO2) 13.5중량%, 타이타니아(TiO2) 5.5중량%, 산화제2철(Fe2O3) 4.5중량%, 산화망간(MnO2) 4.0중량%, 산화동(CuO) 3.5중량%, 산화리튬(LiO2) 4.5중량% 및 탄산바륨(BaCO3) 5.0중량%를 포함하는,
쑥가루를 이용한 청국장 스낵의 제조방법.
After washing the beans, immersing them in oxygenated water at 16-20 ° C. for 15-16 hours (step 1);
removing water from the soaked soybeans and boiling the soaked soybeans at 100 to 110 ° C. for 30 to 40 minutes (step 2);
inoculating 7 to 8 parts by weight of the Bacillus subtilis strain with 100 parts by weight of the boiled beans (step 3);
Fermenting the soybeans inoculated with the Bacillus subtilis strain at 40 to 42° C. and a relative humidity of 65 to 70% for 30 to 32 hours to prepare Cheonggukjang (step 4);
Freeze-drying the soybean paste at -70 ° C to -30 ° C for 3 days (step 5);
Coating 5 to 10 parts by weight of grain syrup on 100 parts by weight of the freeze-dried soybean paste (step 6); and
Preparing a Cheonggukjang snack using mugwort powder by mixing 1 to 5 parts by weight of mugwort powder with 100 parts by weight of Cheonggukjang coated with grain syrup (step 7);
Including,
In step 1, the oxygen number is,
Activating purified water (S 1); and
injecting oxygen into the activated purified water (S2);
Manufactured, including
The activation process passes the purified water through a tank equipped with ceramic balls,
The ceramic ball is formed by adding 10 parts by weight of water to 100 parts by weight of the mixture, calcined at 1,300 ° C. for 10 hours, adding 5 parts by weight of PVA to 100 parts by weight of powdered ceramic powder, molded into a ceramic ball shape using a ventilation machine, and then heated to 1,350 ° C. It is prepared by firing for 5 hours in
The mixture includes 40% by weight of silicon oxide (SiO 2 ), 19.5% by weight of alumina (Al 2 O 3 ), 13.5% by weight of zirconia (ZrO 2 ), 5.5% by weight of titania (TiO 2 ), and 5.5% by weight of ferric oxide (Fe 2 O 3 ). ) 4.5% by weight, manganese oxide (MnO 2 ) 4.0% by weight, copper oxide (CuO) 3.5% by weight, lithium oxide (LiO 2 ) 4.5% by weight and barium carbonate (BaCO 3 ) 5.0% by weight,
Manufacturing method of Cheonggukjang snack using mugwort powder.
상기 단계 6에서, 상기 조청의 제조방법은,
쌀을 흐르는 물에 세척하고 4시간 동안 불린 후 고두밥을 짓는 단계;
상기 고두밥 25중량%, 엿기름 2.5중량% 및 정제수 72.5중량%를 혼합한 혼합물을 60℃로 냉각하는 단계;
상기 혼합물을 당화탱크에 넣고 60℃에서 10시간 동안 당화하는 단계;
당기 당화물을 여과하여 고형분은 제거하고 여과액을 수득하는 단계; 및
상기 여과액을 농축탱크에 넣고 100~110℃에서 농축하는 단계;
를 포함하는,
쑥가루를 이용한 청국장 스낵의 제조방법.
According to claim 1,
In step 6, the manufacturing method of the grain syrup,
Washing the rice in running water and soaking it for 4 hours to make godubap;
Cooling a mixture of 25% by weight of godubap, 2.5% by weight of malt and 72.5% by weight of purified water at 60 ° C;
putting the mixture in a saccharification tank and saccharifying it at 60° C. for 10 hours;
filtering the saccharide to remove the solid content and obtaining a filtrate; and
Putting the filtrate into a concentration tank and concentrating at 100 to 110 ° C;
including,
Manufacturing method of Cheonggukjang snack using mugwort powder.
상기 단계 7에서, 상기 쑥가루의 제조방법은,
쑥을 세척하는 단계;
상기 세척한 쑥을 100~105℃의 물에 1~2분 동안 데치는 단계;
상기 끓는 물에 데친 쑥을 냉풍제습건조기에 넣고 35~40℃에서 12~13시간 동안 건조하는 단계; 및
상기 건조한 쑥을 분쇄하는 단계;
를 포함하는,
쑥가루를 이용한 청국장 스낵의 제조방법.
According to claim 1,
In step 7, the method for producing mugwort powder,
washing the mugwort;
Blanching the washed mugwort in water at 100 to 105 ° C. for 1 to 2 minutes;
Putting the mugwort blanched in boiling water in a cold air dehumidifying dryer and drying it at 35 to 40 ° C. for 12 to 13 hours; and
crushing the dried mugwort;
including,
Manufacturing method of Cheonggukjang snack using mugwort powder.
단계 7 이후에, 쑥가루를 이용한 청국장 스낵 100중량부에 기호도향상제 1~3중량부를 추가적으로 포함하되,
상기 기호도향상제는,
스테비아발효액 50중량%, 블랙베리발효액 20중량%, 아로니아발효액 10중량%, 알룰로스 10중량%, 진피추출액 8중량%, 아로니아식초 1중량% 및 수용성 프로폴리스 1중량%를 포함하는,
쑥가루를 이용한 청국장 스낵의 제조방법.
According to claim 1,
After step 7, 1 to 3 parts by weight of a palatability enhancer are additionally included in 100 parts by weight of Cheonggukjang snack using mugwort powder,
The palatability enhancer,
Stevia fermentation liquid 50% by weight, blackberry fermentation liquid 20% by weight, aronia fermentation liquid 10% by weight, allulose 10% by weight, dermal extract 8% by weight, aronia vinegar 1% by weight and water-soluble propolis 1% by weight Containing,
Manufacturing method of Cheonggukjang snack using mugwort powder.
상기 스테비아발효액의 제조방법은,
스테비아잎을 160~170℃에서 20~25분 동안 덖음하는 단계;
상기 덖음한 스테비아잎 100중량부에 정제수 500~550중량부를 가하고 95~105℃에서 30~40분 동안 가열한 후 여과하여 스테비아잎추출액을 수득하는 단계; 및
상기 스테비아잎추출액 100중량부에 복분자종균 1~3중량부를 가하고 20~24℃에서 24~26시간 동안 발효시킨 후 여과하는 단계;
를 포함하며,
상기 복분자종균의 제조방법은,
복분자 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 복분자 추출액을 제조하는 단계;
옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하는 단계; 및
상기 배지 100중량부에 상기 복분자 추출액 50중량부를 가하고 20~25℃에서 20~22일 동안 발효시키는 단계;를
포함하며,
상기 블랙베리발효액은 블랙베리착즙액 100중량부에 효모 1~5중량부를 가하고 20~25℃에서 48~50시간 동안 발효시켜 제조하며,
상기 아로니아 발효액은 아로니아 50~55중량% 및 이소말토올리고당 45~50중량%를 혼합한 후 20~25℃에서 30~32일 동안 발효시켜 제조하며,
상기 진피추출액은 진피 100중량부에 95%(v/v) 에탄올 500~600중량부를 가하고 25~30℃에서 24시간 방치한 후 여과하여 제조하며,
상기 아로니아식초의 제조방법은,
아로니아를 정제수에 20~30℃에서 1~2분 동안 침지하는 단계;
현미추출액 100중량부에 상기 침지한 아로니아 30~40중량부를 가하고 95~105℃에서 50~60분 동안 가열한 후에 여과하여 아로니아추출액을 수득하는 단계;
상기 아로니아추출액 100중량부에 액화효소 3~4중량부를 첨가하고 60℃에서 20~30분 동안 액화시키는 단계;
상기 액화된 아로니아추출액 100중량부에 당화효소 3~4중량부를 첨가하고 60℃에서 50~60분 동안 당화시키는 단계;
상기 당화된 아로니아추출액 100중량부에 효모 1~3중량부를 가하고 30~35℃에서 3~4일 동안 알코올 발효시켜 알코올발효액을 수득하는 단계;
상기 알코올발효액 100중량부에 초산균 1~5중량부를 가하고 30~35℃에서 10~13일 동안 초산 발효시켜 초산발효액을 제조하는 단계; 및
상기 초산발효액을 10~20℃에서 10~30일 동안 숙성시키는 단계;
를 포함하며,
상기 현미추출액은 정제수 100중량부에 현미 10~15중량부, 머위 1~5중량부, 우엉 1~5중량부 및 유근피 1~5중량부를 가하고 100~105℃에서 20~30분 동안 가열하여 제조하며,
상기 수용성 프로폴리스의 제조방법은,
프로폴리스 원괴 100중량부에 80%(v/v) 에탄올 800중량부 및 다공성 키토산 5중량부를 가하고 35℃에서 8시간 동안 교반하여 추출하는 단계;
상기 프로폴리스 추출물을 농축하여 에탄올을 제거하는 단계; 및
상기 프로폴리스 농축물 100중량부에 우슬 5중량부를 혼합하고 40℃에서 6시간 동안 교반하는 단계;
를 포함하며,
상기 다공성 키토산은 키토산 용액 100중량부에 소성 굴폐각 3중량부를 55℃에서 20시간 동안 교반한 후에 동결건조하여 제조하며,
상기 키토산 용액은 5%의 아세트산 수용액 100중량부에 키토산 분말 5중량부를 용해시켜 제조하며,
상기 소성 굴폐각은 굴폐각을 세척하고 80℃에서 20분 동안 열풍건조 후 파쇄하여 얻은 분말을 1,100℃에서 3시간 동안 소성하여 제조하는,
쑥가루를 이용한 청국장 스낵의 제조방법.
According to claim 5,
The method for producing the stevia fermented liquid,
Roasting stevia leaves at 160-170 ° C for 20-25 minutes;
Adding 500 to 550 parts by weight of purified water to 100 parts by weight of the roasted stevia leaves, heating at 95 to 105 ° C. for 30 to 40 minutes, and then filtering to obtain a stevia leaf extract; and
Adding 1 to 3 parts by weight of raspberry spawn to 100 parts by weight of the stevia leaf extract, fermenting at 20 to 24 ° C. for 24 to 26 hours, and then filtering;
Including,
The method for producing the bokbunja spawn,
Preparing bokbunja extract by adding 100 ml of sterile water to 100 g of bokbunja, pulverizing with a grinder, and then filtering after extracting the juice;
preparing a medium by combining corn flour and galactose at a weight ratio of 1:1; and
Adding 50 parts by weight of the raspberry extract to 100 parts by weight of the medium and fermenting at 20 to 25 ° C. for 20 to 22 days;
contains,
The blackberry fermented liquid is prepared by adding 1 to 5 parts by weight of yeast to 100 parts by weight of blackberry juice and fermenting at 20 to 25 ° C. for 48 to 50 hours,
The aronia fermentation broth is prepared by mixing 50 to 55% by weight of aronia and 45 to 50% by weight of isomaltooligosaccharide and then fermented at 20 to 25 ° C. for 30 to 32 days,
The dermal extract is prepared by adding 500 to 600 parts by weight of 95% (v/v) ethanol to 100 parts by weight of the dermis, leaving it at 25 to 30 ° C. for 24 hours, and then filtering.
The method for producing the aronia vinegar,
immersing aronia in purified water at 20-30 ° C for 1-2 minutes;
Adding 30 to 40 parts by weight of the immersed aronia to 100 parts by weight of brown rice extract, heating at 95 to 105 ° C. for 50 to 60 minutes, and then filtering to obtain an aronia extract;
Adding 3 to 4 parts by weight of liquefying enzyme to 100 parts by weight of the aronia extract and liquefying at 60 ° C. for 20 to 30 minutes;
Adding 3 to 4 parts by weight of a saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying at 60 ° C. for 50 to 60 minutes;
Adding 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 30 to 35 ° C. for 3 to 4 days to obtain an alcohol fermentation broth;
Preparing an acetic acid fermentation solution by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcohol fermentation solution and performing acetic acid fermentation at 30 to 35 ° C. for 10 to 13 days; and
Aging the acetic acid fermentation broth at 10 to 20 ° C for 10 to 30 days;
Including,
The brown rice extract is prepared by adding 100 parts by weight of purified water to 100 parts by weight of brown rice, 1 to 5 parts by weight of coltsfoot, 1 to 5 parts by weight of burdock root, and 1 to 5 parts by weight of radish root bark and heating at 100 to 105 ° C. for 20 to 30 minutes and
The method for producing the water-soluble propolis,
Adding 800 parts by weight of 80% (v/v) ethanol and 5 parts by weight of porous chitosan to 100 parts by weight of propolis raw mass and extracting by stirring at 35 ° C. for 8 hours;
Concentrating the propolis extract to remove ethanol; and
Mixing 5 parts by weight of wooseul with 100 parts by weight of the propolis concentrate and stirring at 40 ° C. for 6 hours;
Including,
The porous chitosan is prepared by stirring 100 parts by weight of the chitosan solution and 3 parts by weight of the calcined closed shell at 55 ° C. for 20 hours, followed by freeze-drying,
The chitosan solution is prepared by dissolving 5 parts by weight of chitosan powder in 100 parts by weight of a 5% aqueous acetic acid solution,
The fired oyster shell is prepared by washing the oyster shell, drying in hot air at 80 ° C. for 20 minutes, and then crushing the powder obtained by firing at 1,100 ° C. for 3 hours.
Manufacturing method of Cheonggukjang snack using mugwort powder.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960013221A (en) * | 1994-10-20 | 1996-05-22 | 구자연 | Korean method |
| KR100797568B1 (en) * | 2007-02-15 | 2008-01-24 | 표재호 | Manufacturing method of gangjeong containing dried fermented soybeans |
| KR20110101999A (en) * | 2010-03-10 | 2011-09-16 | 정현옥 | Method for preparing powder of wormwood |
| KR101132768B1 (en) | 2009-02-04 | 2012-06-21 | 농업회사법인 주식회사 맛가마식품 | Fermented Soy Bean Pill and Method For Manufacturing Thereof |
| KR20180089047A (en) * | 2017-01-31 | 2018-08-08 | 농업회사법인 바로담 주식회사 | Manufacturing method of grain syrup using rice |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960013221A (en) * | 1994-10-20 | 1996-05-22 | 구자연 | Korean method |
| KR100797568B1 (en) * | 2007-02-15 | 2008-01-24 | 표재호 | Manufacturing method of gangjeong containing dried fermented soybeans |
| KR101132768B1 (en) | 2009-02-04 | 2012-06-21 | 농업회사법인 주식회사 맛가마식품 | Fermented Soy Bean Pill and Method For Manufacturing Thereof |
| KR20110101999A (en) * | 2010-03-10 | 2011-09-16 | 정현옥 | Method for preparing powder of wormwood |
| KR20180089047A (en) * | 2017-01-31 | 2018-08-08 | 농업회사법인 바로담 주식회사 | Manufacturing method of grain syrup using rice |
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