KR102633585B1 - Manufacturing method of raw cheonggukjang - Google Patents

Abstract

The present invention provides a method for producing raw cheonggukjang that can be easily and conveniently produced within about 24 hours using ingredients that anyone can easily obtain.
According to the present invention, pulp, fruit juice, vegetable juice, and nuts are mixed with soaked beans and then steamed, so that during the process of boiling the beans, the ingredients of the flesh, fruits, vegetables, and nuts penetrate into the beans or are coated around the beans, leading to subsequent fermentation. The fermentation time of the beans can be shortened at this stage, so Cheonggukjang can be completed within 24 hours.

Description

{MANUFACTURING METHOD OF RAW CHEONGGUKJANG}

The present invention relates to a method of manufacturing raw cheonggukjang, and more specifically, to a method of manufacturing raw cheonggukjang that anyone can easily make and eat.

Raw cheonggukjang is a soybean paste that is made by inoculating boiled beans with a single bacterium, Bacillus natto, and fermenting it between 40 and 45℃ without using rice straw, so it has almost no odor and maintains a consistent flavor, and can be eaten raw. It is known for its efficacy as a food that helps with chronic constipation, stabilizes blood vessels and blood clots, helps with bone health, prevents obesity, helps activate the brain, and can be used as a substitute for high-fat diet. Additionally, the main functional ingredients it contains include lecithin, choline, vitamin K, vitamin B1, saponin, chondroitin, mutin, and polyamine. Pu-erh tea is a functional tea known to be mostly produced in China. Its ingredients include caffeine (purine base), catechin (polyphenols), amino acids, nitrogen compounds, and vitamins. Its medicinal effects include eliminating hangovers and reducing cholesterol. It is known to suppress obesity, enhance immunity, suppress blood pressure rise, and prevent and treat arteriosclerosis.

As a technology related to raw cheonggukjang, the method of manufacturing raw cheonggukjang using Puerh tea extract in Republic of Korea Patent Publication No. 10-2198257 includes the selection and washing steps, which include washing 500 grams of raw soybeans with tap water three times, mixing them with carbonated water, and extracting the raw cheonggukjang. The extract and Pu-erh tea wine were washed three times in a Pu-erh tea extract mixture mixed at a mixing ratio of 80-90:10-20 (w/w), and the immersion step was performed by heating and extracting the raw soybean. Tea wine: Mix carbonated water at a mixing ratio of 6~7:2~3:1 (w/w/w) and then immerse in Pu-erh tea extract mixture aged for 7 days at 4℃ for 8 hours at 23±2℃. And it includes fermentation for 2 to 3 days.

However, in the prior art, raw soybeans are mixed with Pu-erh tea extract, Pu-erh tea wine, and carbonated water, then fermented for 2 to 3 days with the Pu-erh tea extract aged for 7 days to produce raw Cheonggukjang, so there is a problem in that it takes a long time to produce Cheonggukjang. there is.

1. Republic of Korea Patent Publication No. 10-2198257

The present invention was devised to solve the above-mentioned problems, and the purpose of the present invention is to provide a method for producing raw cheonggukjang that can be easily and conveniently produced within about 24 hours using ingredients that anyone can easily obtain.

In order to solve the above problem, the method for producing raw cheonggukjang, which is an embodiment of the present invention, includes soaking raw soybeans for 5 to 6 hours, preparing fruit juice and pulp using a double boiler, and preparing water and nut powder in the raw material pretreatment step. And, the pulp is dried.

According to one embodiment of the present invention, in the steaming step, a steamer is placed in a pressure cooker, and after double boiling, dried pulp, soaked beans, and nut powder are sequentially stacked in layers, and then fruit juice, harvested water, and water are added to the pressure cooker. , if 100g of nut powder is added, 500cc of water, 300cc of fruit juice and 200cc of harvested water are added, and if the beans are soaked for more than 6 hours, heat for 20 minutes on high heat for 5 minutes, medium heat for 10 minutes and low heat for 5 minutes. It is characterized by

According to one embodiment of the present invention, in the drying step, boiled beans are transferred to a drying container made of square glass or plastic and dried for about 30 to 40 minutes, and the drying container is a sterilizing solution mixed with vinegar and soju in a weight ratio of 1:1. It is characterized by alleviating the peculiar pungent odor of Cheonggukjang that occurs during fermentation by disinfecting and drying.

According to one embodiment of the present invention, the fermentation step is characterized by maturing for 12 to 13 hours at a temperature of 38 ℃ to 40 ℃ using an electric heating device.

According to one embodiment of the present invention, the raw material further includes red beans.

According to the present invention as described above, pulp, fruit juice, water, and nuts are mixed with soaked beans and then steamed, so that during the process of boiling the beans, the ingredients of the flesh, fruits, vegetables, and nuts penetrate into the beans or around the beans. Because it is coated, the fermentation time of the beans can be shortened in the subsequent fermentation stage, allowing Cheonggukjang to be completed within 24 hours.

Figure 1 is a flow chart for explaining a method of manufacturing raw cheonggukjang according to an embodiment of the present invention.
Figures 2 to 5 are diagrams for explaining the manufacturing process of raw cheonggukjang according to an embodiment of the present invention.

The detailed description below is merely illustrative and merely illustrates an embodiment of the present invention. Additionally, the principles and concepts of the present invention are provided for the purpose of being most useful and easily explained.

Accordingly, it is not intended to provide a more detailed structure than necessary for a basic understanding of the present invention, and various forms that can be implemented in the substance of the present invention by those skilled in the art are illustrated through the drawings.

Hereinafter, the structure and operation of a preferred embodiment of the present invention will be described in detail with reference to the attached drawings.

Cheonggukjang of the present invention uses fruit juice and harvested water from the time of soaking the raw soybeans, and then steams the pulp, fruit juice, harvested water, and nuts (main body or powder) by mixing them during steaming, and then uses the pulp, fruit juice, harvested water, and nuts during the fermentation process. Beans boiled together with nuts are fermented together with the remaining pulp, which not only alleviates the pungent smell of Cheonggukjang without adding Bacillus subtilus separately, but also increases the nutritional content of Cheonggukjang.

Referring to Figure 1, the present invention may include a raw material pretreatment step (S10), a steaming step (S20), a drying step (S30), and a fermentation step (S40).

(1) Raw material pretreatment step (S10)

The soybeans used as raw materials for Cheonggukjang were selected from Jungnyi soybeans (Seomoktae), yellow soybeans (White soybeans), and red beans (Red soybeans) that showed no abnormalities in appearance and were washed with water 3 to 5 times before being used as raw soybeans. Washed raw soybeans can be prepared by soaking them in fruit juice and water as described below for 5 to 6 hours and then removing them from the fruit juice and water. By soaking common raw soybeans in fruit juice and vegetable water, rather than soaking them in water, the nutrients in the fruit and vegetable water can penetrate into the raw soybeans and contain the nutrients found in fruits and vegetables. Here, the raw soybeans are described as examples of black soybeans, yellow soybeans, and red beans. However, it is natural that various types of soybeans can be used without being limited to these.

Fruit juice can be prepared by double boiling fruits such as oranges, apples, beets, and pears. It can be prepared by putting the fruit in a container into a pot of water, boiling it over high heat at first, then reducing the heat to medium, closing the lid, and leaving it for 1 to 2 hours. The fruit juice accumulates in the container containing the fruit and can be prepared by separating it from the double-boiled pulp and transferring it. Fruit juice can be made from various body fruits other than the above fruits, and may include carrots. Meanwhile, the double-boiled pulp can be cut into predetermined sizes and dried. Here, the pulp can be added during the steaming process, and the pulp remaining in the boiled beans after steaming is fermented together with the boiled beans during fermentation, shortening the fermentation time.

Vegetables can be prepared by putting vegetables such as water parsley, chives, barley sprouts, shiitake mushrooms, and lotus leaves in a pot with water and boiling over high heat, then reducing the heat to low and boiling until the vegetables are soft and somewhat soft. Vegetables can be prepared by mixing various vegetables, or each vegetable can be harvested independently. Vegetables can be prepared using various seasonal vegetables in addition to the above vegetables.

Nuts may be walnuts, almonds, Brazil nuts, pumpkin seeds, sunflower seeds, etc., and the nut body may be prepared to be put in as is when steamed, or may be pulverized by a grinder and prepared as nut powder.

(2) Capital increase stage (S20)

The steaming step can be accomplished by putting beans soaked in fruit juice and water, fruit juice, water, nut powder (or body), and water in a pressure cooker and steaming them. In this case, a steamer is placed in a pressure cooker, and the dried pulp, soaked beans, and nut powder (or body) are layered sequentially on top of the double boiler, and then the fruit juice, harvested water, and water can be added to the pressure cooker. In the steaming step, if the raw soybeans are soaked in fruit juice and water for more than 6 hours, they are steamed for 20 to 25 minutes. If the raw soybeans are soaked in fruit juice and water for 3 to 4 hours, they are steamed for 40 to 45 minutes. It can be done. For example, if the steaming step is carried out for 20 minutes, the heat power can be adjusted to high heat for 5 minutes, medium heat for 10 minutes, and low heat for 5 minutes, and for 40 minutes, high heat for 15 minutes, medium heat for 20 minutes, and 5 minutes. You can adjust the heat to low heat. Here, high heat may be 180°C to 230°C, medium heat may be 130°C to 180°C, and low heat may be 90°C to 130°C. In addition, if 100g of nut powder is added during the steaming step, 500cc of water, 300cc of fruit juice, and 200cc of collected water can be added, and if 100g of nut body rather than nut powder is added, 600cc of water, 400cc of fruit juice, and 200cc of collected water can be added. It can be. Meanwhile, the fruit juice, water, and nut powder used in the steaming step may be aged for 1 to 1.5 hours in a mixed state before being added to the pressure cooker.

(3) Drying step (S30)

In the drying step, boiled beans that have been steamed and have heat can be transferred to a drying container made of square glass or plastic and dried for about 30 to 40 minutes. In this case, the drying container can be disinfected with a sterilizing solution mixed with vinegar and soju in a 1:1 weight ratio and then dried to alleviate the unique pungent odor of Cheonggukjang that occurs during fermentation. The drying step can be accomplished by first laying a clean cotton cloth in a sterilized drying container, putting boiled beans in it, and covering the boiled beans with the remaining cotton cloth.

(4) Fermentation step (S40)

The fermentation step can be accomplished by maturing boiled beans in a drying container with some moisture removed after drying at a temperature of 38°C to 40°C for 12 to 13 hours using an electric heating device such as an ondol mat or electric mat. there is. Afterwards, the production of Cheonggukjang is completed by removing the cotton cloth and using wooden chopsticks or a wooden spoon to check that the beans have formed spider web-like threads.

Therefore, in the present invention, the soybeans soaked in fruit juice and vegetable water are mixed with the soaked beans again with the pulp, fruit juice, vegetable juice, and nuts, and then the steam is increased, so that during the process of boiling the beans, the components of the pulp, fruits, vegetables, and nuts are absorbed into the beans. Because it penetrates into or coats around the beans, it is fermented together with the pulp in the subsequent fermentation stage, shortening the fermentation time of the beans, allowing raw Cheonggukjang to be completed within 24 hours. In other words, the present invention does not need to inoculate Bacillus subtilis (Bacillus subtilus) during the fermentation process or separately add rice straw containing Bacillus subtilis, but only Bacillus subtilis in the air is used to inoculate the components of pulp, fruits, vegetables, and nuts inside and outside the beans. It can be understood that by increasing fermentation efficiency, highly nutritious raw Cheonggukjang can be produced within 24 hours.

In addition, in the present invention, red beans are added to the raw soybeans, so that you can feel the savory taste of the beans, the sweetness of the red beans, and the texture of the red beans when chewed, making it possible to produce a more delicious Cheonggukjang than Cheonggukjang made only of beans such as small-eyed soybeans and yellow soybeans. there is.

In the above, the present invention has been described in detail through representative embodiments, but those skilled in the art will recognize that various modifications to the above-described embodiments are possible without departing from the scope of the present invention. You will understand.

Therefore, the scope of the present invention should not be limited to the described embodiments, but should be determined not only by the claims described later but also by equivalents to the claims.

S10: Raw material pretreatment step
S20: Capital increase stage
S30: Drying stage
S40: Fermentation step

Claims (5)

Put the fruit in a container into a pot of water and then heat it through a double boiler to prepare the fruit juice and pulp that accumulates in the container. Put the vegetables into a pot of water and boil them to prepare for water collection. Grind the nuts. A raw material pretreatment step of preparing nut powder by grinding through, soaking the washed raw soybeans in the fruit juice and the harvested water for 5 to 6 hours, and drying the pulp;
Place a steamer in a pressure cooker, and sequentially layer the dried pulp after double boiling, beans and nut powder soaked in the above-mentioned water, and then add fruit juice, fruit juice, and water into the pressure cooker. When 100g of nut powder is added, water 500 cc, 300 cc of fruit juice, and 200 cc of harvested water are added, and when raw soybeans are soaked for 6 hours, a steaming step of heating for 20 minutes over high heat for 5 minutes, medium heat for 10 minutes, and low heat for 5 minutes;
Boiled beans are transferred to a drying container made of square glass or plastic and dried for about 30 to 40 minutes, and the drying container is disinfected with a sterilizing solution mixed with vinegar and soju in a weight ratio of 1:1 and then dried;
A method of producing raw cheonggukjang including a fermentation step of maturing for 12 to 13 hours at a temperature of 38°C to 40°C using an electric heating device.
delete delete delete The method of producing raw cheonggukjang according to claim 1, wherein the raw material further includes red beans.