KR102777064B1 - Method for Manufacturing Fast-fermented Bean Paste Removed Offensive Flavour - Google Patents

Abstract

The present invention relates to a method for manufacturing Cheonggukjang, which can remove the unpleasant odor unique to Cheonggukjang during the manufacturing process of Cheonggukjang, thereby increasing consumer preference.
Cheonggukjang manufactured by the method of the present invention removes ammonia components that cause a strong odor by adding saponin components contained in soybeans during the fermentation process, and alkaline ionized water forms a coating film on the surface of the Cheonggukjang, thereby reducing consumers' aversion to the unpleasant odor of Cheonggukjang. In addition, since the unpleasant odor is removed by utilizing components contained in the soybeans themselves without adding foreign materials, the flavor of Cheonggukjang does not change and the useful components do not decrease.

Description

{Method for Manufacturing Fast-fermented Bean Paste Removed Offensive Flavour}

The present invention relates to a method for manufacturing Cheonggukjang, which can remove the unpleasant odor unique to Cheonggukjang during the manufacturing process of Cheonggukjang, thereby increasing consumer preference.

Cheonggukjang is a fermented food made by breeding Bacillus subtilis in boiled soybeans. It has high nutritional value due to its high content of various organic acids and vitamins, and is highly regarded as a functional food because it contains a large amount of various physiologically active substances such as isoflavones, phytic acid, saponins, trypsin inhibitors, tocopherols, unsaturated fatty acids, dietary fiber, oligosaccharides, antioxidants, and fibrinolytic enzymes derived from soybeans.

Cheonggukjang has a unique viscous texture, and is known as the most nutritionally and economically effective way to consume soybeans, as it can be prepared in the shortest amount of time among fermented soybean foods, while also having a unique flavor.

The traditional method of making cheonggukjang involves soaking and boiling soybeans, then placing the boiled soybeans in a steamer lined with rice straw or inserting cut rice straws between the beans, covering it with a blanket in a warm place, and storing it at 40-50℃ for 2-3 days. This causes Bacillus subtilis , a type of wild bacterium attached to the straw, to multiply, producing a stringy, sticky substance, and starting fermentation.

When fermentation occurs by Bacillus strains, new components that were not present in the soybean, such as nucleic acids, browning substances, fibrinolytic enzymes, and sticky mucilage (polyglutamic acid), are created in addition to the original beneficial components of the soybean. In addition, as the soybean decomposes, microorganisms that feed on it multiply, creating various physiologically active substances such as anticancer substances, antioxidants, and immune-enhancing substances.

Most fermented soybean foods are known to exhibit higher physiological activity than the soybeans themselves, as the isoflavones and glycosides of useful components contained in the soybeans change to aglycones during the fermentation process. They are also health foods rich in essential amino acids, vitamins B1 and B2, niacin, pantothenic acid, and various enzymes.

Cheonggukjang, a fermented soybean food, is excellent in terms of nutrition because the proteins, carbohydrates, and fats in the soybeans are broken down into an easily digestible state by the hydrolytic enzymes produced by Bacillus bacteria during the fermentation process, which increases the digestion and absorption rate, and is not only an important source of protein and vitamins, but it is also reported to have the intestinal intestinal effects of Cheonggukjang bacteria, the constipation prevention effect of fiber, the hangover relief effect through alcohol absorption of viscous substances, the cancer prevention effect of genistein, the blood vessel strengthening, blood circulation promotion, and lactic acid decomposition effects of saponin, and the brain cell aging, dementia, hypertension, and arteriosclerosis prevention effects of lecithin.

However, when Bacillus bacteria break down soybean protein, amino acids are created, and when amino acids are further broken down, ammonia gas is created, and ammonia gas causes the characteristic unpleasant odor in cheonggukjang.

The unpleasant odor from fermented soybean paste does not suit the tastes of the younger generation, and the strong, unique smell that remains during cooking and after consumption causes discomfort to those around them. This is the reason why, despite the excellent health benefits of soybean paste, it is not widely available and is enjoyed only by a select few.

To solve the above problems, various methods have been attempted, such as mixing various additives into Cheonggukjang and fermenting or cooking it, or post-processing the manufactured Cheonggukjang. For example, a method in which only selected specific bacteria are used for fermentation, or other ingredients are mixed and fermented to use the masking effect to offset the unpleasant odor of Cheonggukjang, a method in which Cheonggukjang is mixed with sesame oil, red pepper powder, etc. during cooking and then stir-fried just before boiling to remove the odor, a method in which Cheonggukjang is dried to remove volatile components, and a method in which the odor of Cheonggukjang is removed with the smoke of burnt tea leaves after cooking the Cheonggukjang are used.

As an example, Korean Patent Publication No. 1654211 proposes a method of obtaining cheonggukjang by placing boiled soybeans on straw, coating them with functional powder (yam powder), and then fermenting them, adding a seasoning sauce (persimmon, fermented wild ginseng, and pulverized fig) to the cheonggukjang, drying it, and then pulverizing it to reduce the unpleasant odor of the cheonggukjang and improve its flavor, thereby increasing its palatability.

In addition, Korean Patent Publication No. 1777710 proposes a method of reducing the characteristic off-flavor of cheonggukjang and maintaining its unique flavor by boiling soybeans with water and a hot water extract of three kinds of vegetables, fermenting them using straw, applying a fermented filtrate of wild garlic fermented with Saccharomyces cerevisiae to the fermented cheonggukjang, and then freezing it.

In addition, Korean Patent Publication No. 2192804 proposes a method of soaking soybeans in a suspension of water and red-lined earthworm fluid to germinate them, steaming the sprouted soybeans, inoculating them with Bacillus subtilis to ferment them, applying an extract of basidiomycetes extracted from edible mushrooms to them, drying them, grinding the dried soybean paste with a grinding mill cooled by liquid nitrogen, and removing ammonia produced during the grinding process by absorbing it.

The above method provides the effect of promoting germination of soybeans by lumbrokinase contained in the body fluid of red-lined earthworms, increasing the content of GABA components contained in the soybeans as the soybeans germinate, increasing the content of GABA and flavonoid components by basidiomycete extracts, and reducing the unpleasant odor caused by ammonia by absorbing and removing ammonia gas.

However, although the above methods can reduce the unpleasant odor of Cheonggukjang to some extent, they have the disadvantage of reducing the preference because the manufacturing process is cumbersome and the traditional Cheonggukjang flavor is not expressed due to the use of foreign raw materials that inhibit the flavor of Cheonggukjang.

The present invention is intended to solve the above problems, and provides a method for removing the unpleasant odor characteristic of cheonggukjang without reducing the flavor and useful components of cheonggukjang.

In order to solve the above problem, the present invention provides a method for manufacturing cheonggukjang with removed unpleasant odor, comprising the steps of: washing soybeans, soaking them in alkaline ionized water and soaking them for 1 to 10 hours; removing the soaked soybeans and boiling them for 1 to 5 hours; recovering the supernatant and the precipitate of the alkaline ionized water in which the soybeans were soaked; and adding the concentrate obtained by concentrating the supernatant to the boiled soybeans and the precipitate and fermenting them at 35 to 45° C. for 2 to 5 days; wherein the concentrate is characterized in that the moisture content is reduced by placing the recovered supernatant in a container, sealing the opening at the top of the container with cloth, and then leaving it to ferment at 35 to 45° C. for 2 to 5 days.

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Cheonggukjang manufactured by the method of the present invention removes ammonia components that cause strong odors by adding saponin components contained in soybeans during the fermentation process, and alkaline ionized water forms a coating film on the surface of the Cheonggukjang, thereby reducing consumers' aversion to the unpleasant odor of Cheonggukjang.

In addition, since the unpleasant odor is removed by utilizing the ingredients contained in the soybeans themselves without adding foreign materials, the flavor of the cheonggukjang does not change and the useful ingredients do not decrease.

The present invention produces cheonggukjang with improved palatability by removing ammonia components that cause unpleasant odors in soybeans using saponin components contained in soybeans.

First, select the beans and wash them thoroughly.

There are many types of beans, including soybeans, peas, white beans, kidney beans, bean sprouts, black beans, and black beans, but the present invention is not limited to these types.

The washed beans are soaked in clean water and soaked. When the beans are soaked in water, their weight increases by about 2.3 to 2.5 times. The soaking time is appropriate for 1 to 10 hours, but can be adjusted depending on the water temperature. In the summer, it is desirable to soak them for a shorter period within the above range, and in the winter, it is desirable to soak them for a longer period.

Soaking the beans in water has the advantage of allowing them to cook evenly during the subsequent boiling process, but if they are soaked for too long, the water-soluble substances in the beans dissolve in water and are removed, which reduces the beneficial components.

Next, drain the soaked beans and place them in a heating container and boil them. Boil for 1 to 5 hours to ensure that the beans are fully cooked. To ensure that the boiled beans are evenly cooked, you can steam them on low heat for 1 to 3 hours.

As described above, if the soybeans are boiled or steamed, the bacteria in the soybeans are killed, preventing abnormal fermentation of the soybeans by bacteria in the subsequent fermentation process, and allowing normal fermentation by Bacillus subtilis to proceed smoothly.

Next, after cooling the boiled soybeans, place them in a container such as a colander, cover them with a cloth, and leave them to ferment indoors, preferably in an ondol room, or more preferably in a yellow clay room, at a temperature of 35 to 45℃ for 2 to 5 days. If straw is added during fermentation, the fermentation of the cheonggukjang can proceed smoothly and quickly due to the Bacillus subtilis that lives in the straw.

Fermentation creates a viscous thread like a spider web from soybeans, and during the fermentation process, soybean proteins break down to create amino acids and ammonia gas. Ammonia has a strong, characteristic odor that causes off-flavors in consumers who are not used to it, so it is necessary to remove the strong odor of amino acids.

Soybeans contain saponin, and saponin has hemolytic, anti-inflammatory, antibacterial, anticancer, antioxidant, immune-enhancing, and anti-inflammatory effects. It also inhibits cholesterol absorption in the human body and regulates cholesterol, so it has high medicinal value. In particular, it has antiviral properties, so it is used as a preservative to prevent spoilage by microorganisms.

In addition, saponin is an amphipathic glycoside and functions as a natural surfactant that dissolves well in both water and oil. When soybeans are soaked in water, the saponin component of the soybeans dissolves and floats on the surface of the water as white foam.

However, saponin is weak to high heat and is volatile, so when soybeans are boiled, the saponin component contained in the soybeans is easily evaporated or destroyed. Therefore, when soybeans are soaked in water before boiling, the saponin component is extracted as much as possible into the water, recovered, and then added during fermentation to reduce the unpleasant odor of cheonggukjang.

Soak for 20 to 30 hours at a temperature of 30 to 50°C to allow more saponin components to be dissolved in water, then drain the supernatant and recover the saponin floating on the water.

Saponin components have the property of combining with ammonia components, so when the supernatant containing mainly saponin components from the water in which the soybeans were soaked is added during the fermentation of cheonggukjang, the saponin components combine with the ammonia components, reducing the amount of ammonia nitrogen in the fermented cheonggukjang and thus reducing the unpleasant odor of the cheonggukjang.

It is preferable to use alkaline ionized water as the water to which the above beans are called, and alkaline ionized water is water obtained by applying an electric force to water. When a positive and negative electrode are placed in water and a direct current is passed through it, the negative ions dissolved in the water gather on the (+) electrode side to create acidic ionized water, and the positive ions gather on the (-) electrode side to create alkaline ionized water.

Hydrogen ions (H ⁺ ) in water gain electrons ( ^e- ) from the cathode to generate active hydrogen, so alkaline ionized water has a lower hydrogen ion concentration than normal water and becomes alkaline. At this time, cations such as calcium, magnesium, and potassium, which are mineral components dissolved in the water, move to the (-) electrode plate, are discharged, and then are dissolved in water again.

Therefore, alkaline ionized water is rich in active hydrogen, and active hydrogen is highly reactive when hydrogen is activated, so it has a higher solubility in proteins and fats than water, contains more minerals beneficial to the human body than regular water, and has sterilizing and disinfecting capabilities.

When soybeans are soaked in this alkaline ionized water, the high reactivity and protein/fat solubility of the alkaline ionized water causes the soybeans' saponin component, which is a water-soluble component, to be further dissolved in the water, and the sterilizing power of the alkaline ionized water kills bacteria that may remain in the soybeans, and the active hydrogen in the alkaline ionized water has a high reducing power, so it also provides the effect of reducing and removing active oxygen that is harmful to the human body.

The fibers of the soybean seed coat and cell wall are linked by ionic or covalent bonds in the form of cellulose-hemicellulose-pectin-hemicellulose-cellulose and are water-insoluble high molecular substances with a molecular weight of tens of millions, but they are broken down by enzymes secreted by microorganisms during the fermentation of cheonggukjang and converted into water-soluble low molecular substances with a molecular weight of tens to hundreds of thousands.

Alkaline ionized water does not dissolve cellulose, but it dissolves pectin and hemicellulose. Therefore, when soaking soybeans, if alkaline ionized water is used, the pectin and hemicellulose that make up the fiber of the soybeans are dissolved, allowing the saponin component contained in the soybeans to be easily dissolved in the water. If this saponin supernatant extracted from alkaline ionized water is added during fermentation, the fiber of the soybeans is quickly broken down, shortening the fermentation time of cheonggukjang by Bacillus subtilis.

Dietary fiber, which is the broken down fiber, absorbs water in the intestines and expands in volume, thereby washing away waste products in the intestines and preventing diseases and constipation. It also prevents obesity and diabetes, hyperlipidemia, arteriosclerosis and gallstones by absorbing and excreting bile acids, cholesterol, lipids and sugars that are excessive in the body. It also serves as a source of nutrition for intestinal microorganisms, thereby inhibiting the growth of microorganisms that produce carcinogenic harmful substances.

In addition, when soybeans are boiled, lipoxygenase, a component of the soybeans, causes a fishy smell when heated, but alkaline ionized water inhibits the activity of lipoxygenase, so boiled soybeans do not have a fishy smell.

However, since divalent cations such as magnesium ions and calcium ions contained in alkaline ionized water combine with the terminal anion portion of saponin, which is a surfactant component, to form a precipitate, it is desirable to recover not only the supernatant but also the saponin precipitate formed at the bottom of the container when soaking soybeans in alkaline ionized water and add them during the fermentation of cheonggukjang.

The water-soluble pectin, which is created when soybean fiber is broken down by alkaline ionized water or Bacillus subtilis, has a molecular structure in which the hydroxyl group (-OH) of the side chain is missing one electron, making it negative. The divalent cation of the alkaline ionized water ionically bonds with the anionic portion of the hydroxyl group and acts as a bridge connecting the pectin molecules, causing the pectin to coagulate. In addition, the soybean protein glycinin is stable to heat, but coagulates by combining with divalent or higher cations such as magnesium or calcium.

Therefore, when the precipitate of alkaline ionized water is added to boiled soybeans during fermentation, the divalent cations contained in the alkaline ionized water coagulate pectin and glycinin, which bind to the surface of the cheonggukjang and form a coating film, so the unpleasant odor of the cheonggukjang can be suppressed by the coating film.

When adding supernatant to boiled soybeans during fermentation, excessive moisture may interfere with normal fermentation, so it is necessary to lower the moisture content of the supernatant when adding it. In addition, saponin evaporates or is destroyed when heated, so it must be concentrated at a low temperature. To this end, it is desirable to concentrate at a low temperature for a long time under the same conditions as when fermenting boiled soybeans (35-45℃ for 2-5 days) for convenience of work.

That is, when manufacturing Cheonggukjang in the previous period, the supernatant recovered in the previous period during the fermentation stage of the boiled soybeans is left to stand in a fermentation room (indoor, ondol room, or yellow earth room) to lower the moisture content of the supernatant and stored. Then, when manufacturing Cheonggukjang in the current period, the concentrate with the lowered moisture content of the previous period is added and fermented, while the supernatant recovered in the current period is left to stand in the fermentation room to prepare a concentrate. The concentrate of the current period is used in the fermentation of the boiled soybeans in the next period. If Cheonggukjang is manufactured in this manner, a separate task is not necessary to concentrate the supernatant.

Since the fermentation room temperature is 35 to 45 ℃, saponin is not volatile or destroyed by heat during the concentration process of the supernatant, but the saponin content in the supernatant decreases due to the volatility of the saponin itself.

To prevent this, it is desirable to place the supernatant in a container and seal the opening at the top of the container with a cloth that allows minimal ventilation to the outside, such as a mesh cloth. If the container is covered with the cloth, the vapor evaporating from the supernatant first wets the cloth and then evaporates from the cloth and is then released to the outside.

That is, the vapor and volatile components of saponin inside the container first collide with the cloth and are captured, and then evaporate from the cloth by the heated air of the fermentation room, thereby preventing the saponin components from directly evaporating outside the container, and thus reducing the decrease in saponin content during the concentration process of the supernatant. In addition, the moist cloth also provides the effect of preventing dust, etc. inside the fermentation room from flowing into the container.

As described above, the method for manufacturing Cheonggukjang of the present invention can reduce the unpleasant odor of Cheonggukjang by adding the saponin component contained in the water in which soybeans are soaked during the fermentation process so that the saponin component combines with the ammonia component.

Hereinafter, the present invention will be described in more detail based on the following examples, comparative examples, and test examples.

However, the following examples are only intended to illustrate the present invention, and the present invention is not limited to the following examples, and it will be apparent to a person skilled in the art to which the present invention pertains that substitutions and equivalent changes may be made to other examples without departing from the technical spirit of the present invention.

<Example 1>

The white soybeans were selected, washed cleanly, and soaked in 40℃ water twice the volume of the soybeans for 7 hours. The soaked soybeans were drained, and the remaining water was allowed to settle for 3 hours. The supernatant, equivalent to the upper 1/5, was then carefully removed.

The above-mentioned beans were placed in a cauldron, water was added to cover the beans, and boiled for 3 hours, stirring occasionally to ensure even cooking of the beans. Then, the beans were steamed for 2 hours on low heat, stirred occasionally, and then drained in a sieve.

Straw was placed in a colander, a cloth was placed on top of it, the boiled soybeans from which the water had been drained were placed on the cloth, the supernatant was sprinkled on top, the top was covered with the cloth, and then a blanket was placed again, and then fermented in a yellow earthen room at a temperature of 40℃ for 72 hours.

After confirming that sticky threads were formed in the fermented soybeans, fermentation was stopped to manufacture cheonggukjang.

<Example 2>

In the above Example 1, alkaline ionized water was used as the water in which the soybeans were soaked, the supernatant was poured out, the remaining liquid was continuously poured out, and the sediment corresponding to the lower 1/10 was collected.

Cheonggukjang was manufactured using the same method as in Example 1, except that the supernatant and sediment were sprinkled on boiled soybeans during fermentation.

<Example 3>

In the above Example 1, instead of spraying the supernatant on the boiled soybeans from which the moisture had been drained during fermentation, the supernatant was placed in a vessel, the top of the vessel was sealed with cloth, and the vessel was then placed on the floor of a yellow clay room during the fermentation period to allow the moisture to evaporate.

Cheonggukjang was manufactured again using the same method as in Example 1, except that the supernatant concentrate obtained by evaporating the moisture was used as the supernatant sprinkled on the boiled soybeans from which the moisture had been drained.

At this time, the moisture in the supernatant was evaporated and concentrated in the same way as above, so that it could be used as a supernatant to be sprinkled on top of soybeans when making the next cheonggukjang.

<Comparative Example>

In the above Example 1, Cheonggukjang was manufactured in the same manner as in the above Example 1, except that the supernatant was not sprayed on the boiled soybeans from which the moisture had been drained and fermented.

<Test Example 1> Odor Measurement

The off-flavor of the Cheonggukjang manufactured in the above Examples 1 to 3 and Comparative Examples was measured and shown in Table 1 below.

Cheonggukjang from each group was taken, placed in a triangular flask, sealed, shaken for 1 minute, allowed to settle for 5 minutes, and then the ammonia content was measured using a sample aspirator (GV100S, GASTEC CO, Japan).

Ammonia content measurement results Example 1 Example 2 Example 3 Comparative example Ammonia (mg%) 95 82 78 152

Looking at Table 1 above, Example 3, which lowered the moisture content of the supernatant and added it during soybean fermentation, had the lowest ammonia content, followed by Example 2, which soaked the soybeans in alkaline ionized water and recovered the supernatant and sediment, which had the next lowest ammonia content, and the comparative example, which did not use the supernatant soaked in soybeans, had the highest ammonia content.

These results suggest that the saponin component of the soybeans contained in the supernatant combined with the ammonia component, thereby reducing the amount of ammonia nitrogen in the fermented cheonggukjang. In addition, when the supernatant is concentrated and added or the soybeans are soaked in alkaline ionized water, the saponin content in the supernatant increases, further reducing the off-flavor.

<Experimental Example 2> Storage Analysis

The fermented soybean paste manufactured in the above examples and comparative examples was exposed to the atmosphere in a shaded place and left to settle, and then observed for spoilage using sight and smell. The date on which spoilage was first observed is shown in Table 2 below.

Date of corruption occurrence Example 1 Example 2 Example 3 Comparative example Date of corruption occurrence Day 13 Day 15 Day 18 Day 9

Comparing the date of spoilage with Table 1 above, it can be seen that the lower the ammonia content, that is, the higher the saponin content of the supernatant, the slower the spoilage progressed. This is because soybeans contain phytic acid, an antioxidant, and phytic acid is highly soluble in water. Therefore, as the saponin content in the supernatant increases, the phytic acid content also increases, and thus, it is presumed that the antioxidant power of phytic acid delayed the spoilage of cheonggukjang.

Therefore, it is expected that the storage capacity of Cheonggukjang will increase if the supernatant of the water in which the soybeans were soaked is added during fermentation, as in the example.

<Example 3> Sensory test

The fragrance, color, taste, and overall preference of the manufactured Cheonggukjang were measured using a 5-point scale for a total of 70 subjects (5 men and 5 women in their 10s to 70s), and the average values are shown in Table 3 below.

Sensory test results Example 1 Example 2 Example 3 Comparative example incense 3.7 3.8 4.0 3.1 color 4.0 4.0 3.8 4.0 taste 3.6 3.8 4.1 3.3 Overall symbol 3.8 3.9 4.0 3.4 5: Very good, 4: Good, 3: Average, 2: Bad, 1: Very bad

As shown in Table 3 above, the aroma and taste showed opposite trends to those in Test Example 1, indicating that as the off-flavor of Cheonggukjang decreased, the aroma and taste improved, and there was no significant difference in color between each group.

In terms of overall preference, the example was evaluated higher than the comparative example, so it is expected that if the supernatant of the water in which the soybeans were soaked is added during fermentation as in the example, the preference will increase and the marketability of the cheonggukjang will improve.

Claims (6)

A step in which the beans are washed, soaked in alkaline ionized water for 1 to 10 hours;
Step 1: Take out the soaked beans and boil them for 1 to 5 hours;
A step of recovering the supernatant and sediment of the alkaline ionized water in which the above soybeans were soaked; and
A step of adding the concentrated supernatant and the sediment to the boiled soybeans and fermenting at 35 to 45°C for 2 to 5 days;
The above concentrate is a method for manufacturing cheonggukjang with an unpleasant odor removed, characterized in that the moisture content is reduced by placing the recovered supernatant in a container, sealing the opening at the top of the container with cloth, and then leaving it at 35 to 45°C for 2 to 5 days. delete delete delete delete delete