KR102777332B1 - Method for menufacturing of uncooked food furmented soybeans comprising cereal for decreasing blood glucose level and uncooked food furmented soybeans comprising cereal manufactured therefrom - Google Patents

Abstract

The present invention relates to a method for producing raw cheonggukjang including grains and raw cheonggukjang produced therefrom, and more specifically, to a method for producing raw cheonggukjang including grains having a blood sugar lowering effect and raw cheonggukjang produced therefrom. The method for producing raw cheonggukjang including grains according to the present invention comprises various grains as main ingredients, sets different soaking times for each grain included, and performs a fermentation and maturation process in stages after mixing, thereby maximizing the function of each grain to supply nutrients beneficial to the human body, and at the same time, maintains the flavor and taste of cheonggukjang made by fermenting soybeans, and can be applied as a diet food by being used as a meal replacement for the consumer, and in particular, can provide raw cheonggukjang including grains that is very effective in preventing diabetes by maximizing the effect of lowering the blood sugar of the consumer.

Description

Method for manufacturing uncooked fermented soybean paste containing grains having blood sugar lowering effects and raw fermented soybean paste manufactured therefrom {METHOD FOR MENUFACTURING OF UNCOOKED FOOD FURMENTED SOYBEANS COMPRISING CEREAL FOR DECREASING BLOOD GLUCOSE LEVEL AND UNCOOKED FOOD FURMENTED SOYBEANS COMPRISING CEREAL MANUFACTURED THEREFROM}

The present invention relates to a method for producing raw soybean paste containing grains and raw soybean paste produced therefrom, and more specifically, to a method for producing raw soybean paste containing grains having a blood sugar lowering effect and raw soybean paste produced therefrom.

In general, soybeans are known to be rich in protein and fat and low in carbohydrates. In addition, soybeans contain dietary fiber, phospholipids, isoflavones, saponins, trypsin inhibitors, and phytic acid, which can be called physiologically active substances, and many research results on the prevention of adult diseases using soybeans have been published.

Among foods made from soybeans, the most representative one is cheonggukjang. Cheonggukjang is usually made by fermenting soybeans that have been soaked in water and boiled in a warm place (around 40℃). Bacillus, a rod-shaped bacterium, is the main player in fermentation. As the Bacillus strains multiply, protein-decomposing enzymes are produced from the cells. Since it breaks down the proteins in soybeans into amino acids, the digestion and absorption rate of cheonggukjang is much higher than that of soybeans.

However, if Cheonggukjang is left at room temperature for about a week, white mold will begin to grow on it, and if it is left at room temperature, blue and black mold will grow on it. Once blue and black mold start to grow, it is spoiled and cannot be consumed by humans. In addition, if Cheonggukjang with live bacteria is stored mixed with other foods such as vegetables, it will emit a foul odor after just 2-3 days, making it unsuitable for humans to eat. Therefore, Cheonggukjang is difficult to preserve, so it is prone to spoilage and decay during distribution and storage, and there are problems such as poor uniformity and freshness as a product.

Meanwhile, for modern people living in a busy era, meals are a very important issue. Especially for office workers who have to go to work early in the morning, a meal as a substitute for breakfast is very important from a time perspective and a nutritional perspective for health.

Countless products have been developed and marketed as substitutes for breakfast for modern people. Traditional Korean food such as kimbap and ramen have been widely used as substitutes for breakfast for a long time, and convenient Western food such as bread, donuts, sandwiches, bagels, omelets, and waffles are also widely used as substitutes for breakfast.

When dealing with breakfast substitutes or snack foods, the important issue is health issues including nutrition. Most of the convenience foods that have been widely used so far are instant foods that are not very good for your health, and they contain many problems due to the use of powdered ingredients such as flour and excessive sugar or many other food additives.

Therefore, research and development are actively being conducted recently in the form of raw fermented soybean paste that is good for dieting as a meal replacement and can evenly deliver various nutrients to the body. In addition, in Korea, non-insulin dependent type 2 diabetes patients account for 90% to 95% of all diabetes patients, and most of them control their blood sugar with drug therapy, but as time passes, more and more drugs are required, so there are many side effects. Therefore, the importance of discovering active substances with diabetes improvement functions from natural substances and developing products is being emphasized to prevent this.

Patent Document 1 discloses technology related to this.

The technology disclosed in Patent Document 1 relates to a starter strain for fermenting cheonggukjang including Bacillus subtilis strain B53, Bacillus amyloliquefaciens strain B57 and Bacillus subtilis strain B74, a fermented food including the same, and a method for producing raw cheonggukjang using the same. The technology enables mass production of raw cheonggukjang while maintaining a constant flavor of the cheonggukjang produced through the present invention and preventing contamination by various bacteria, while having an excellent amount of mucus and thread production, and excellent odor and taste unique to cheonggukjang, as well as reduced production of biogenic amines.

However, in the case of the technology disclosed in patent document 1, since it was intended to enhance the characteristic smell and taste of cheonggukjang and increase the amount of viscous and stringy substances by fermenting using a specific strain, it contained only beans among grains as the main ingredient, so it did not contain nutrients necessary for the human body, and therefore, it could not be consumed as a meal replacement, and as a result, there was a problem that it was difficult to commercialize it as a diet product.

Therefore, there is an urgent need for a technology for making raw Cheonggukjang that can be consumed as a meal replacement and applied as a diet food while maintaining the original flavor and taste of Cheonggukjang as a fermented food and also containing all the nutrients necessary for the human body.

Patent Document 1: Korean Patent Publication No. 10-2219687 (Registered on February 18, 2021)

In order to solve the problems of the above-mentioned prior art, the present inventors intend to provide a method for producing raw soybean paste containing grains and raw soybean paste produced thereby.

The present invention, in order to solve the above-mentioned problem,

(1) A selection step for selecting good quality grains among two or more types of grains;

(2) A washing step for washing the selected grains;

(3) A soaking step of soaking the washed grains at room temperature for 5 to 15 hours;

(4) a steaming step of steaming the above-mentioned soaked grains at a pressure of 100 Pa to 200 Pa for 0.1 to 5 hours; and

(5) Inoculation step of inoculating 10 cc of Bacillus genus strain per 10 kg of grain into the steamed grain at 20°C to 70°C;

(6) A first fermentation step of maturing the inoculated grains at 30°C to 50°C for 15 to 30 hours; and

(7) A method for producing raw cheonggukjang containing grains is provided, including a second fermentation step of taking out fermented grains and maturing them at a low temperature of 1℃ to 10℃ for 12 to 60 hours.

In addition, the present invention provides a method for producing raw cheonggukjang including grains, characterized in that in the selection step (1), two or more grains are selected from the group consisting of seomoktae (rat-eye beans), seoritae (black beans), Egyptian beans (chickpeas), corn on the cob, and mung beans.

In addition, the present invention provides a method for manufacturing raw cheonggukjang including grains, characterized in that when two or more grains in the (1) selection step are seomoktae (mouse-eye beans), seoritae (black beans), yukgat beans (chickpeas), waxy corn, and mung beans, the (3) soaking step performs a process of soaking seomoktae (mouse-eye beans) and seoritae (black beans) for 8 hours; yukgat beans (chickpeas) and waxy corn for 12 hours; and mung beans for 10 hours.

In addition, the present invention provides a method for producing raw cheonggukjang including grains, characterized in that when the two or more grains are seomoktae (mouse-eye beans), seoritae (black beans), guava (chickpeas), corn on the cob and mung beans, the method comprises 5 to 25 parts by weight of seomoktae (mouse-eye beans), 5 to 25 parts by weight of seoritae (black beans), 20 to 40 parts by weight of guava (chickpeas), 20 to 40 parts by weight of corn on the cob and 5 to 25 parts by weight of mung beans, based on 100 parts by weight of the two or more grains.

In addition, the present invention provides a method for producing raw soybean paste containing grains, characterized in that it additionally includes a packaging step of packaging together with a source.

In addition, the present invention provides raw soybean paste produced from a method for producing raw soybean paste containing the aforementioned grain.

The method for manufacturing raw soybean paste containing grains according to the present invention comprises various grains as main ingredients, and sets different soaking times for each grain, and then goes through a step-by-step fermentation and maturation process after mixing, thereby maximizing the function of each grain to provide nutrients beneficial to the human body, and at the same time, maintaining the flavor and taste of soybean paste fermented, so that it can be used as a meal replacement for the consumer and applied as a diet food, and in particular, it can provide raw soybean paste containing grains that is very effective in preventing diabetes for the consumer by maximizing the effect of lowering blood sugar levels.

The attached drawings are intended to explain the contents of the present invention in more detail to a person skilled in the art, but the technical idea of the present invention is not limited thereto.
Figure 1 is a diagram exemplifying a method for manufacturing raw soybean paste containing grains according to the present invention.
Figure 2 is a diagram exemplifying a method for producing raw soybean paste containing other grains according to the present invention.
FIG. 3 is a diagram exemplifying a method for producing fermented soybean paste containing another grain according to the present invention.

Hereinafter, a method for manufacturing raw soybean paste containing grains according to the present invention and raw soybean paste manufactured therefrom will be described in detail. However, the scope of rights of the method for manufacturing raw soybean paste containing grains and raw soybean paste manufactured therefrom are not limited by the following description.

Throughout the specification, whenever it is said that a part “includes” a component, this does not mean that it excludes other components, but rather that it may include other components, unless otherwise stated.

In addition, the term 'raw Cheonggukjang' in this specification may mean Cheonggukjang that can be eaten raw without any special cooking such as boiling or baking, and may include all Cheonggukjang that has gone through a fermentation process, including soybeans.

The present invention relates to a method for producing raw soybean paste. More specifically, the present invention relates to a method for producing raw soybean paste containing grains.

Figure 1 is a diagram exemplifying a method for manufacturing raw soybean paste containing grains according to the present invention.

Referring to Figure 1, the method for producing raw soybean paste containing grains according to the present invention is as follows:

(1) A selection step for selecting good quality grains among two or more types of grains;

(2) A washing step for washing the selected grains;

(3) A soaking step of soaking the washed grains at room temperature for 5 to 15 hours;

(4) a steaming step of steaming the above-mentioned soaked grains at a pressure of 100 Pa to 200 Pa for 0.1 to 5 hours; and

(5) Inoculation step of inoculating 10 cc of Bacillus genus strain per 10 kg of grain into the steamed grain at 20°C to 70°C;

(6) A first fermentation step of maturing the inoculated grains at 30°C to 50°C for 15 to 30 hours; and

(7) It may include a second fermentation step of taking out the fermented grain and maturing it at a low temperature of 1℃ to 10℃ for 12 to 60 hours.

The present invention manufactures a raw soybean paste by including grains as the main ingredient, thereby maximizing the function of each grain in providing nutrients beneficial to the human body, and at the same time, providing a raw soybean paste including grains that is very effective in preventing diabetes in the consumer by maximizing the effect of lowering blood sugar levels in the consumer.

In one example, a method for producing fermented soybean paste containing grains according to the present invention may include a selection step of selecting good grains among two or more types of grains.

Although not particularly limited, the above two or more grains may be included as the main ingredients of the raw soybean paste, and may be selected from the group consisting of mouse-eye beans, black beans, chickpeas, corn on the cob, and mung beans, but preferably, mouse-eye beans, black beans, chickpeas, corn on the cob, and mung beans may all be included.

The term 'main material' in this specification may mean grains including soybeans that are included in more than 50 wt% of the materials of raw soybean paste.

Grains and the like that can be used as main materials in the present invention are described.

First, it is said that the sesame seed (mouse-eyed bean) is good for kidney disease, lowers energy, suppresses all wind-heat, removes all toxins, and promotes blood circulation. It removes all toxins, including those from mineral medicines, and promotes blood circulation.

The nature of Seo Mok-tae is ordinary, but the symptoms it applies to vary depending on the prescription. In particular, the water it is boiled in is very cold in nature, so it is effective for symptoms of extreme body heat, chest tightness, and pain, and it is known to remove the poison of all medicines.

In addition, in the case of Seomoktae, it contains the highest amount of polyphenol (antioxidant, anticancer, dementia prevention, and vascular disease effective) among legumes, prevents high blood sugar levels, and has a dieting effect (swelling reduction, satiety, detoxification), and is known to be a very beneficial grain for the human body, as it contains anthocyanins (helpful for eye and hair health) and isoflavones (phytoestrogen - alleviates symptoms caused by lack of female hormones).

However, in the case of seaweed, it lacks flavor when consumed alone, is tasteless, has a daily intake limit of 50g, and contains a lot of potassium, so patients with kidney disease must be careful when consuming it.

In the case of seoritae, the skin is black but the inside is blue, so it is also called sokcheong. Since the crop has a long growing period, it can only be harvested after being hit by frost around October, and it is called seoritae because it grows while being hit by frost.

When soaked in water, it is soft and has a high sugar content, so it is mainly used for food, such as by adding it to rice with other grains or adding it to rice cakes. Cheonggukjang made by fermenting seoritae is not only good for your health, but also tastes better than cheonggukjang made with meju.

In oriental medicine, the effects of black beans have been noted for a long time, and they are closely related to preventing aging. Black beans have a stronger antioxidant effect than white beans in removing active oxygen in the body, and the darker the color, the stronger the antioxidant effect.

Although the vitamin content of seori-tae is not very high, it is very rich in protein and vegetable fat, and is rich in vitamin B group, especially B1, B2, and niacin, which are essential for various metabolisms of the body. It also contains the highest protein content among legumes, and is effective in eliminating neutral fat and fatty liver by improving basal metabolic rate. Furthermore, it is famous for containing a lot of isoflavone, a soy protein that has a similar effect to estrogen, a female hormone.

However, in the case of frostfish, eating a lot of it can cause a lot of gas, and excessive consumption can cause abdominal pain and diarrhea, and the recommended daily intake is only a small amount of 5 to 10 g.

Chickpeas (Cicer arietinum) are a highly nutritious food, especially high in protein and fiber, and are also rich in various vitamins and minerals. 100g of boiled chickpeas have 164kcal and contain 60% water, 27% carbohydrates, 9% protein, and 3% fat by weight, and 75% of the fat is composed of unsaturated fatty acids.

In the case of Egyptian beans, they are known as a representative diet food as they have excellent taste, the best cholesterol-lowering ability among beans, and are rich in dietary fiber.

In addition, it contains about 6 times more calcium than milk, which helps with bone health, and it is effective for skin health and strengthening immunity by containing natural minerals, so it has a wide range of advantages that are even applied in the cosmetics field.

However, in the case of Egyptian beans, they contain oxalic acid, which is an allergenic ingredient, and they have the disadvantage of being difficult to cook because they have to be soaked for a very long time.

Geupichal corn refers to glutinous corn with the outer husk removed, and is a type of green corn.

It has a different starch structure than regular corn, and the part surrounding the germ is made up only of amylopectin, a component that makes up starch, and is characterized by its excellent taste and texture.

It is rich in dietary fiber, so it is effective for constipation and dieting. It is also rich in tocopherol, minerals, and vitamins, so it is effective for moisturizing the skin and preventing aging. It is also known to have the effect of improving blood because it contains unsaturated fatty acids.

However, it has a low protein content and low digestibility, so it can be a burden on the stomach if consumed in excess. In particular, it has a relatively high glycemic index (GI), so it has the disadvantage of requiring consumers to be careful about controlling their blood sugar levels.

Mung beans are the fruit of an annual plant in the legume family of the rose order of dicotyledons, and are also called andu (安豆) or gildu (吉豆). They are rich in protein and essential amino acids, and are known to help strengthen physical strength and relieve inflammation caused by fatigue.

Additionally, it contains natural detoxifying ingredients and contains flavonoids and vertexin, which have the effect of preventing aging by removing active oxygen in the body.

However, in the case of mung beans, since they are basically cold in nature, people with severe menstrual cramps or pregnant women should be careful when consuming them, and since they have the effect of lowering blood pressure, they have the disadvantage of having a more negative effect on patients with low blood pressure than on patients with high blood pressure.

In the case of the method for manufacturing raw soybean paste containing grains according to the present invention, the five grains mentioned above are included, but the soaking process is different from each other as a pretreatment process that can maximize the advantages and minimize the disadvantages of each grain, and additionally, the mixing ratio of each grain component is adjusted to manufacture raw soybean paste so that the blood sugar lowering effect can be maximized.

In one example, a method for producing fermented soybean paste containing grains according to the present invention is as follows:

(1) A selection step for selecting good quality grains among two or more types of grains;

(2) A washing step for washing the selected grains;

(3) A soaking step of soaking the washed grains at room temperature for 5 to 15 hours;

(4) a steaming step of steaming the above-mentioned soaked grains at a pressure of 100 Pa to 200 Pa for 0.1 to 5 hours; and

(5) It may include an inoculation step of inoculating 10 cc of Bacillus genus strain per 10 kg of the steamed grain at 20°C to 70°C.

As described above, in the selection step (1), two or more grains may be selected from the group consisting of soybeans (rat-eye beans), black beans, chickpeas, waxy corn, and mung beans, but it is preferable to include all of soybeans (rat-eye beans), black beans, chickpeas, waxy corn, and mung beans.

The method for manufacturing raw soybean paste containing grains according to the present invention may, after the (1) selection step and (2) washing step described above, undergo (3) a soaking step of soaking the washed grains at room temperature for 5 to 15 hours.

In this case, the soaking step (3) is preferably performed by soaking black beans (chickpeas) and black soybeans for 8 hours; chickpeas (baby beans) and corn for 12 hours; and mung beans for 10 hours.

In order to perform the above soaking time separately for each grain, each grain can be soaked in a separately prepared soaking vessel, etc., and the individually soaked grains can be mixed at a certain ratio and the mixed grains can be steamed in step (4).

The method for manufacturing fermented soybean paste containing grains according to the present invention may include (4) a steaming step of steaming the soaked grains at a pressure of 100 Pa to 200 Pa for 0.1 to 5 hours.

In this case, the soaked grains are steamed under a specific range of pressure and time, thereby efficiently facilitating the subsequent fermentation and maturation of the raw soybean paste, and also enhancing the texture and taste of the manufactured raw soybean paste.

Although not particularly limited, for example, the soaked grains may be steamed in a steaming step in which the steaming is performed at a pressure of 100 Pa to 200 Pa, a pressure of 110 Pa to 180 Pa, or a pressure of 120 Pa to 150 Pa for 0.1 hour to 5 hours, 0.1 hour to 3 hours, or 0.1 hour to 1 hour.

The method for producing fermented soybean paste containing grains according to the present invention may include (5) an inoculation step of inoculating 10 cc of Bacillus genus strain per 10 kg of grains into the steamed grains at 20°C to 70°C.

The above Bacillus strain is not particularly limited, and for example, a Bacillus subtilis strain can be used.

By inoculating the above Bacillus strain into mixed and steamed grains, the grains can be fermented and matured more efficiently through the subsequent fermentation and maturation steps.

Although not particularly limited, for example, the method may proceed to an inoculation step of inoculating 10 cc of Bacillus genus strain per 10 kg of the steamed grain at a temperature of 20°C to 70°C, 30°C to 60°C, or 30°C to 50°C. In this case, the fermentation and maturation efficiency can be maximized due to more efficient strain inoculation.

The method for producing fermented soybean paste containing grains according to the present invention may undergo a fermentation step after the step (5). The fermentation step may be a plurality of steps, two or more steps, rather than a single step.

In one example, a method for producing fermented soybean paste containing grains according to the present invention may include (6) a first fermentation step of maturing the inoculated grains at 30°C to 50°C for 15 to 30 hours; and (7) a second fermentation step of taking out the fermented grains and maturing them at a low temperature at 1°C to 10°C for 12 to 60 hours.

The method for manufacturing fermented soybean paste containing grains according to the present invention can enable more efficient fermentation and maturation by carrying out the fermentation and maturation process through multiple stages as described above, and further, can maximize the efficacy of each grain included.

In one example, the first fermentation step (6) may be matured at 30°C to 50°C for 15 to 30 hours, preferably at 35°C to 45°C for 15 to 25 hours, and more preferably at 35°C to 40°C for 20 to 25 hours.

By controlling the temperature and time of the first fermentation step within the above-mentioned range, the efficacy of each grain can be maximized through fermentation during the high-temperature maturation process.

In another example, the second fermentation step (7) may be performed by taking out the fermented grain and maturing it at a low temperature of 1°C to 10°C for 12 to 60 hours, preferably, maturing it at 1°C to 8°C for 18 to 52 hours, and more preferably, maturing it at 1°C to 6°C for 20 to 50 hours.

By controlling the temperature and time of the second fermentation step within the above-mentioned range, the efficacy of each grain can be maximized through fermentation during the low-temperature maturation process.

The method for manufacturing raw cheonggukjang including grains according to the present invention can be adjusted to include, in the above-described process, particularly, when mixing the soaked grains in order to perform the steaming step of (4) steaming the soaked grains at a pressure of 100 Pa to 200 Pa for 0.1 to 5 hours, the amount of seomoktae (rat-eye beans) based on 100 parts by weight of the two or more grains is 5 to 25 parts by weight of seoritae (black beans), 20 to 40 parts by weight of guano (chickpeas), 20 to 40 parts by weight of geopichal corn, and 5 to 25 parts by weight of mung beans.

In one example, when mixing the above-described soaked grains, based on 100 parts by weight of the two or more grains, 5 parts by weight to 25 parts by weight, 10 parts by weight to 25 parts by weight, or 10 parts by weight to 20 parts by weight of Seomoktae (rat-eye beans); 5 parts by weight to 25 parts by weight, 10 parts by weight to 25 parts by weight, or 10 parts by weight to 20 parts by weight of Seoritae (black beans); 20 parts by weight to 40 parts by weight, 25 parts by weight to 40 parts by weight, or 25 parts by weight to 35 parts by weight of Chickpeas; 20 parts by weight to 40 parts by weight, 25 parts by weight to 40 parts by weight, or 25 parts by weight to 35 parts by weight of Corn; And the amount of mung beans can be adjusted to include 5 to 25 parts by weight, 10 to 25 parts by weight, or 10 to 20 parts by weight.

The method for producing raw soybean paste containing grains according to the present invention can provide a balanced raw soybean paste that maximizes the effect of lowering blood sugar levels and evenly delivers nutrients of each grain to the consumer as a meal replacement by controlling the ratio of each grain mixed within the above-mentioned range.

The method for producing raw soybean paste containing grains according to the present invention may additionally include a packaging step of packaging it together with a sauce.

In general, in the case of raw cheonggukjang or other similar products such as natto, the packaging step is carried out after the final fermentation process is performed, but in the method for manufacturing raw cheonggukjang according to the present invention, packaging can be carried out before the fermentation and maturation steps, so it can be a more efficient method for mass production.

The sauces available in the above packaging are not particularly limited, but can include, for example, a little mustard sauce or soy sauce, and these can be appropriately changed according to the taste or preference of the consumer.

The present invention also relates to raw soybean paste produced from a method for producing raw soybean paste containing the aforementioned grain.

The same content as in the description of the method for manufacturing raw soybean paste containing the aforementioned grains will be omitted below.

If necessary, the above fermented soybean paste may additionally contain other grains or additives that can be used as other foods, as long as they do not impede the efficacy of the present invention, in addition to the grains mentioned above.

Hereinafter, the present invention will be described in more detail through specific experimental examples. However, these experimental examples are intended to exemplify the present invention, and the scope of the present invention is not limited to these experimental examples.

[Manufacturing Example] Manufacturing of raw soybean paste

Good quality grains of each of the following types of grains were selected: black beans, chickpeas, corn, and mung beans. These were washed to remove foreign substances, and then soaked at room temperature for 8 to 12 hours.

In this case, the above grains, namely, soybeans (mouse-eye beans), black beans (black beans), chickpeas (chickpeas), corn on the cob, and mung beans, were soaked separately.

Thereafter, the mixed grains containing the soaked grains were steamed at a pressure of 120 to 150 Pa for about 25 minutes, and the steamed mixed grains were inoculated with 10 cc of Bacillus spp. strain per 10 kg at 35 to 40°C, and each was then placed in a packaging container and packaged.

After going through the first fermentation step process of maturing the above packaged mixed grains at about 39℃ for about 22 hours, the final raw cheonggukjang was manufactured through the second fermentation step of maturing at a low temperature at 2℃ to 4℃ for 24 to 48 hours.

The same ingredients and manufacturing process as the manufacturing example above were introduced, but differences in the mixing ratio and manufacturing process shown in [Table 1] were made to manufacture raw soybean paste.

division Example 1 2 3 4 5 6 7 8 9 10 Content Seo Mok-tae
(Rat-eyed peas) 14 5 25 15 20 15 20 15 14 15 Frostbite
(black beans) 14 5 25 20 15 20 15 15 15 14 Egyptian beans
(chickpeas) 29 40 20 30 30 20 20 28 30 30 Corn on the cob 29 40 20 30 30 20 20 28 30 30 green gram 14 10 10 5 5 25 25 14 11 11 Immersion
condition Immersion
Temperature (℃) 25 25 25 25 25 25 25 25 25 25 Immersion
Time (h) 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland Steamed
condition Steamed
Pressure (Pa) 120 150 100 180 200 150 180 150 120 150 Steamed
Time (h) 0.1 0.5 1 1.5 2.0 2.5 3.0 3.5 4.0 5.0 inoculation
condition inoculation
Temperature (℃) 20 40 35 50 55 40 35 45 60 70 Conditions for first fermentation fermentation
Temperature (℃) 35 40 40 38 39 42 46 50 45 47 fermentation
Time (h) 20 22 24 26 28 30 28 26 24 22 Second fermentation condition fermentation
Temperature (℃) 1 3 5 7 10 2 4 6 8 9 fermentation
Time (h) 12 24 36 48 24 36 48 24 36 60

In the manufacturing of the above examples, the soaking step was specifically performed by manufacturing raw soybean paste under different soaking conditions for each grain, as shown in [Table 2] below.

division Example 1 2 3 4 5 6 7 8 9 10 Immersion
temperature
(℃) Seo Mok-tae
(Rat-eyed peas) 25 Frostbite
(black beans) Egyptian beans
(chickpeas) Corn on the cob green gram Immersion
hour
(h) Seo Mok-tae
(Rat-eyed peas) 8 8 8 8 8 8 8 8 8 8 Frostbite
(black beans) 8 8 8 8 8 8 8 8 8 8 Egyptian beans
(chickpeas) 12 12 12 12 12 12 12 12 12 12 Corn on the cob 12 12 12 12 12 12 12 12 12 12 green gram 10 10 10 10 10 10 10 10 10 10

The same ingredients and manufacturing process as the manufacturing example above were introduced, but differences in the mixing ratio and manufacturing process shown in [Table 3] and [Table 4] were made to manufacture raw soybean paste.

division Comparative example 1 2 3 4 5 6 7 8 9 10 Content Seo Mok-tae
(Rat-eyed peas) 14 30 4 15 5 5 15 20 14 14 Frostbite
(black beans) 14 30 4 15 10 10 15 20 14 14 Egyptian beans
(chickpeas) 29 20 32 15 45 30 20 30 29 29 Corn on the cob 29 10 40 45 30 45 20 26 29 29 green gram 14 10 20 10 10 10 30 4 14 14 Immersion
condition Immersion
Temperature (℃) 25 25 25 25 25 25 25 25 20 30 Immersion
Time (h) 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland Steamed
condition Steamed
Pressure (Pa) 120 150 120 150 120 150 120 150 120 150 Steamed
Time (h) 0.1 0.5 1 1.5 2.0 2.5 3.0 3.5 4.0 5.0 inoculation
condition inoculation
Temperature (℃) 20 40 35 50 55 40 35 45 60 70 First fermentation condition fermentation
Temperature (℃) 35 40 40 38 39 42 46 50 45 47 fermentation
Time (h) 20 22 24 26 28 30 28 26 24 22 Second fermentation condition fermentation
Temperature (℃) 1 3 5 7 10 2 4 6 8 9 fermentation
Time (h) 12 24 36 48 24 36 48 24 36 60

division Comparative example 11 12 13 14 15 16 17 18 19 20 Content Seo Mok-tae
(Rat-eyed peas) 14 14 14 14 14 14 14 14 14 14 Frostbite
(black beans) 14 14 14 14 14 14 14 14 14 14 Egyptian beans
(chickpeas) 29 29 29 29 29 29 29 29 29 29 Corn on the cob 29 29 29 29 29 29 29 29 29 29 green gram 14 14 14 14 14 14 14 14 14 14 Immersion
condition Immersion
Temperature (℃) 25 25 25 25 25 25 25 25 20 30 Immersion
Time (h) 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland Steamed
condition Steamed
Pressure (Pa) 90 210 120 150 120 150 120 150 120 150 Steamed
Time (h) 0.1 0.5 0.05 6 2.5 2.5 3.0 3.5 4.0 5.0 inoculation
condition inoculation
Temperature (℃) 20 40 35 50 15 75 35 45 60 70 Conditions for first fermentation fermentation
Temperature (℃) 35 40 40 38 39 42 25 55 45 47 fermentation
Time (h) 20 22 24 26 28 30 28 26 10 35 Second fermentation condition fermentation
Temperature (℃) 1 3 5 7 10 2 4 6 8 9 fermentation
Time (h) 12 24 36 48 24 36 48 24 36 60

division Comparative example 21 22 23 24 25 26 27 28 29 30 Content Seo Mok-tae
(Rat-eyed peas) 14 14 14 14 14 14 14 14 14 14 Frostbite
(black beans) 14 14 14 14 14 14 14 14 14 14 Egyptian beans
(chickpeas) 29 29 29 29 29 29 29 29 29 29 Corn on the cob 29 29 29 29 29 29 29 29 29 29 green gram 14 14 14 14 14 14 14 14 14 14 Immersion
condition Immersion
Temperature (℃) 25 25 25 25 25 25 25 25 20 30 Immersion
Time (h) 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland 8
12 inland Steamed
condition Steamed
Pressure (Pa) 120 150 120 150 120 150 120 150 120 150 Steamed
Time (h) 0.1 0.5 1 1.5 2.0 2.5 3.0 3.5 4.0 5.0 inoculation
condition inoculation
Temperature (℃) 20 40 35 50 55 40 35 45 60 70 Conditions for first fermentation fermentation
Temperature (℃) 35 40 40 38 39 42 46 50 45 47 fermentation
Time (h) 20 22 24 26 28 30 28 26 24 22 Second fermentation condition fermentation
Temperature (℃) 0.5 5 5 7 10 2 4 6 8 9 fermentation
Time (h) 12 24 36 48 24 36 48 24 36 60

In the manufacturing of the above comparative examples, the soaking steps of Comparative Examples 23 to 30 were specifically as shown in [Table 6] below, and raw soybean paste was manufactured under different soaking conditions for each grain.

division Comparative example 23 24 25 26 27 28 29 30 Immersion
temperature
(℃) Seo Mok-tae
(Rat-eyed peas) 25 Frostbite
(black beans) Egyptian beans
(chickpeas) Corn on the cob green gram Immersion
hour
(h) Seo Mok-tae
(Rat-eyed peas) 9 8 8 8 8 8 8 8 Frostbite
(black beans) 8 9 8 8 8 8 8 8 Egyptian beans
(chickpeas) 12 12 11 13 12 12 12 12 Corn on the cob 12 12 12 12 11 13 12 12 green gram 10 10 10 10 10 10 9 11

[Experimental Example] Sensory Evaluation

A sensory evaluation test was conducted on the raw soybean paste prepared from the above examples and comparative examples.

The sensory evaluation test was conducted on 100 ordinary people, and was divided into six categories: color, aroma (flavor), flavor, texture, taste, and overall preference, and measured using a preference scale with a maximum of 5 points. The results are shown in Tables 7 to 9 below.

division Example 1 2 3 4 5 6 7 8 9 10 Color sense 4.8 4.7 4.5 4.7 4.7 4.7 4.7 4.8 4.8 4.7 Aroma (flavor) 4.7 4.4 4.7 4.4 4.4 4.4 4.4 4.7 4.7 4.4 Fragrance 4.7 4.6 4.4 4.6 4.6 4.6 4.6 4.4 4.4 4.6 Texture 4.6 4.4 4.6 4.0 4.6 4.5 4.1 4.6 4.6 4.4 taste 4.5 4.6 4.7 4.1 4.0 4.1 4.7 4.1 4.8 4.5 Comprehensive
Symbol 4.6 4.7 4.7 4.6 4.5 4.5 4.5 4.6 4.7 4.6

division Comparative example 1 2 3 4 5 6 7 8 9 10 Color sense 4.8 4.7 4.7 4.5 4.4 4.7 4.3 4.7 4.2 4.4 Aroma (flavor) 3.7 3.5 3.6 3.0 3.7 3.6 3.2 3.1 3.3 3.2 Fragrance 3.7 3.7 3.6 3.1 3.2 3.1 3.1 3.0 3.0 3.8 Texture 4.6 4.4 4.7 3.0 3.0 4.0 4.1 4.2 4.0 4.2 taste 3.5 3.7 3.7 3.0 3.6 3.5 3.2 4.0 3.0 3.0 Comprehensive
Symbol 3.6 3.7 3.7 3.1 3.0 3.0 3.1 3.1 3.9 3.1

division Comparative example 11 12 13 14 15 16 17 18 19 20 Color sense 4.5 4.5 4.5 4.2 4.2 4.4 4.4 4.4 4.3 4.2 Aroma (flavor) 3.5 3.3 3.3 3.1 3.5 3.4 3.1 3.3 3.2 3.2 Fragrance 3.5 3.2 3.4 3.2 3.2 3.1 3.1 3.0 3.0 3.8 Texture 4.3 4.4 4.7 3.6 3.1 3.8 4.0 4.0 3.9 4.1 taste 3.2 3.2 3.3 3.2 3.5 3.4 3.3 3.6 3.8 3.7 Comprehensive
Symbol 3.6 3.6 3.5 3.4 3.3 3.0 3.2 3.4 3.6 3.5

division Comparative example 21 22 23 24 25 26 27 28 29 30 Color sense 3.8 3.7 3.1 3.0 2.8 2.7 2.9 2.4 2.5 2.8 Aroma (flavor) 3.5 3.5 3.2 3.4 3.5 3.2 3.4 3.5 3.2 3.4 Fragrance 3.5 3.2 3.4 3.4 3.2 3.1 3.5 3.2 3.4 3.4 Texture 3.5 3.2 3.4 3.2 2.3 2.5 2.7 2.5 2.2 2.7 taste 3.5 3.2 3.4 3.1 3.0 3.5 3.2 3.5 3.2 3.4 Comprehensive
Symbol 3.6 3.7 3.2 3.2 3.0 3.0 3.3 3.1 3.6 3.3

As can be seen from Tables 7 to 10 above, the method for manufacturing raw cheonggukjang according to the present invention, while using various grains as main ingredients, separately steeps each grain under appropriate conditions, thereby providing raw cheonggukjang preferred by consumers of the raw cheonggukjang according to their tastes and preferences, and can provide raw cheonggukjang that maintains the original taste and flavor of the main ingredient included in the raw cheonggukjang, and in particular, can provide raw cheonggukjang with high preference among consumers.

In addition, the method for manufacturing raw soybean paste containing the grain of the present invention includes a fermentation and maturing process that includes the grain as is, but does not include other additives, thereby maximizing the beneficial effects of the grain on the human body, and thus providing raw soybean paste having a blood sugar lowering function.

The above description of the present invention is for illustrative purposes only, and those skilled in the art will understand that the present invention can be easily modified into other specific forms without changing the technical idea or essential features of the present invention. Therefore, it should be understood that the embodiments described above are exemplary in all respects and not restrictive. For example, each component described as a single component may be implemented in a distributed manner, and likewise, components described as distributed may be implemented in a combined manner.

The scope of the present application is indicated by the claims described below rather than the detailed description above, and all changes or modifications derived from the meaning and scope of the claims and their equivalent concepts should be interpreted as being included in the scope of the present application.

S100: Selection stage
S200: Washing Step
S300: Immersion stage
S400: Steaming stage
S500: Inoculation stage
S610: First fermentation stage
S620: Second fermentation stage

Claims (6)

(1) A selection step for selecting good quality grains from among grains such as black beans, chickpeas, corn, and mung beans;
(2) A washing step for washing the selected grains;
(3) A soaking step of soaking the washed grains at room temperature for 5 to 15 hours;
(4) A steaming step of steaming the above-mentioned soaked grains at a pressure of 100 Pa to 200 Pa for 0.1 to 5 hours;
(5) Inoculation step of inoculating 10 cc of Bacillus genus strain per 10 kg of grain into the steamed grain at 20°C to 70°C;
(6) A first fermentation step of maturing the inoculated grains at 30°C to 50°C for 15 to 30 hours; and
(7) Includes a second fermentation step of taking out the fermented grains and maturing them at a low temperature of 1℃ to 10℃ for 12 to 60 hours.
The above (3) soaking step is characterized by performing a process of soaking for 8 hours for black beans (chickpeas) and black corn (black beans); 12 hours for chickpeas and corn; and 10 hours for mung beans.
Based on 100 parts by weight of the above grain, it is characterized by containing 5 to 25 parts by weight of seomoktae (mouse-eye beans), 5 to 25 parts by weight of seoritae (black beans), 20 to 40 parts by weight of edible chickpeas, 20 to 40 parts by weight of corn, and 5 to 25 parts by weight of mung beans.
A method for producing fermented soybean paste containing grains, characterized in that it additionally includes a packaging step of packaging the inoculated grains after the inoculation step (5) above.
delete delete delete delete Raw soybean paste produced from a method for producing raw soybean paste containing grains according to Article 1.