KR20010069787A - Method for preparing of bean-paste soup pill prepared with ground fermented soybeans - Google Patents

Abstract

PURPOSE: A method for preparing ball-shaped ground fermented soybeans for bean-paste soup is provided, which has anticancer effects, prevents diseases related with heart and blood, and is removed of its unpleasant smell. CONSTITUTION: A method for preparing a ball-shaped ground fermented soybeans for bean-paste soup comprises the steps of: (i) a first step to wash soy beans, soak in water for 22-26 hours, and steam at 100deg.C for 2 to 2 and half hours; (ii) a second step to ferment the steamed beans at 40-42deg.C for 28-32 hours; (iii) a third step to dry the fermented beans under direct sun shine for 5-10days; (iv) a fourth step to form in a ball shape after adding water 100ml and 2-spoonful powdered glutinous rice per powdered fermented beans 1kg; and (v) a fifth step to dry the formed balls under direct sun shine for 5-10 days.

Description

Cheonggukjang Ring Production Method {METHOD FOR PREPARING OF BEAN-PASTE SOUP PILL PREPARED WITH GROUND FERMENTED SOYBEANS}

The present invention relates to a method for producing a chunggukjang hwan, more specifically, soaked and steamed soybeans, which are selected and washed, fermented for 28 to 32 hours at a temperature of 40 to 42 ℃, and dried under direct sunlight for 5 to 10 days under direct sunlight. It is manufactured in a circular form, which not only has excellent physiological activities such as prevention and treatment of cardiovascular diseases and anti-cancer effects, but also removes the discomfort peculiar to Cheonggukjang, which has excellent flavor and is very easy to take in the form of hwan. It is about.

Cheonggukjang boils soybeans to breed Bacillus subtilis, which breaks down soy protein, adds green onions, garlic, red pepper powder, salt, etc., and gives shelf life. Unlike other traditional soybean fermented foods, they are fermented at high temperatures without using much salt, so they are simple to manufacture and can be completed in the shortest period (2 to 3 days), yet their flavor is unique, nutritious and economical. It is also recognized as the most effective way of eating soybeans.

In addition, it is known that it exhibits various bioregulatory functions in addition to the nutritional and sensory functions of raw soybeans, such as providing essential amino acids and fatty acids, which are easy to be lacking, to Korean people whose grains are staple foods.

Cheonggukjang is made by using Bacillus subtilis called Bacillus subtilis, which is attached to rice straw, and gives its unique taste and smell by enzymes produced by Bacillus subtilis during fermentation. In addition, it produces a large amount of viscous substance, which is a mixture of lavan form fructan and polyglutamate derived from sugar and protein of raw soybeans. It is a high quality fermented soybean with high fat content.

Recently, many researchers have revealed the active ingredient and its role in Cheonggukjang. Cheonggukjang isoflavone, phytic acid, saponin and trypsin inhibitor originated from soybean. ), Tocopherol, unsaturated fatty acid, dietary fiber, oligosaccharide, γ-glutamyltranspeptidase (γ-glutamyltranspeptidase, γ-GTP) and other various biologically active substances, antioxidants, and thrombolytic enzymes Therefore, its importance is being reexamined as a functional food for preventing and treating cardiovascular and vascular diseases such as hypertension and cancer diseases such as antimutagenicity and antioxidant activity.

However, there is no clear fruit in modernizing Cheonggukjang in Korea. Consumption of Cheonggukjang was limited due to the severe displeasure caused by fermentation process and cooking due to improved national income and westernized diet and housing culture. It has been a disadvantage in production and industrialization.

Conventional efforts to eliminate the odor of Cheonggukjang have generally been made by adding raw materials that can reduce the odor of traditional Cheonggukjang. In Korean Patent No. 134681, wormwood extract and red pepper seed oil are added to remove the odor. The method of manufacturing Cheonggukjang that has been removed is Korean Patent Publication No. 33292, and the method of manufacturing Cheonggukjang that removes odor using three hundred sec roots, and Korean Patent Publication No. 64430. The manufacturing method of has been disclosed. However, the production of Cheonggukjang in this way is effective in reducing the discomfort of Cheonggukjang to some extent, but the taste of traditional Cheonggukjang is not expressed due to the use of heterogeneous ingredients that mask the taste of Cheonggukjang. Feeling heterogeneity, the preference is rather reduced and has a disadvantage that the manufacturing method is too complicated.

In addition, Republic of Korea Application No. 1999-033912 is a method for producing the cheonggukjang to remove the unpleasant odor by fermentation of the soybean soybeans by microorganisms, and Republic of Korea Application No. 2000-072360 to soybean in the production of Cheonggukjang It discloses a odorless Cheonggukjang functional beverage prepared by fermentation. However, the above methods have a problem that various nutritional substances contained in Cheonggukjang are destroyed due to the use of microorganisms and the manufacturing method is complicated.

Due to the problems described above, the Republic of Korea Application No. 1999-0023073 in the Republic of Korea Application No. 1999-0023073 to make it easy to take the chungkukjang easily made after fermenting soybeans at 3 ~ 7 ℃ for 20 to 30 days to form a hamburger patty It discloses a method, but the cheonggukjang prepared by this method still has an unpleasant smell and there is a problem that can only eat Cheonggukjang as a hamburger can not stand alone.

Therefore, there is a need for continuous research on the manufacturing method of Cheonggukjang that can remove the peculiar odor of Cheonggukjang and easily consume it as needed.

Therefore, an object of the present invention is to provide a method for producing a cheonggukjang hwan can be easily ingested by removing the unpleasant odor peculiar to Cheonggukjang.

In addition, an object of the present invention is to provide a Cheonggukjang ring excellent in physiological activity, such as prevention and treatment of cardiovascular diseases, anti-cancer action prepared by the above method.

The present invention to achieve the above object

a) Soybeans were sorted, washed and soaked for 22 to 26 hours and soaked at 100 ° C.

Steaming for 2 hours to 2 hours 30 minutes in the figure;

b) fermenting the cooked soybean at a temperature of 40-42 ° C. for 28-32 hours

system;

c) drying the fermented soybeans in direct sunlight for 5 to 10 days;

d) shaping the dried soybeans; And

e) drying the molded Cheonggukjang ring under direct sunlight for 5 to 10 days

system

It provides a manufacturing method of the cheongukjang ring.

The present invention also provides a cheongukjang ring prepared by the above method.

Hereinafter, the present invention will be described in detail.

The present invention can be easily taken by fermenting cooked soybeans during fermentation of cooked soybeans during the study on how to remove the unpleasant odor of Cheonggukjang and drying it under direct sunlight, and at the same time, removing the unpleasant odor peculiar to Cheonggukjang. It was confirmed that the present invention was completed based on this.

The present invention is immersed in the selected soybeans soaked for 22 to 26 hours, steamed for 2 to 2 hours 30 minutes at a temperature of 100 ℃, fermented for 28 to 32 hours at a temperature of 40 to 42 ℃, and then Provided is a method for producing a Cheonggukjang ring, dried for 10 days to form a ring.

The preparation method of the Chunggukjang ring is as follows.

1st process: soaking, increase of soybean

In this process, the selected soybeans are washed, soaked for 22 to 26 hours, soaked, and then steamed at a temperature of 100 ° C. for 2 hours to 2 hours 30 minutes.

The immersion is preferably carried out for 24 hours.

The soybean may be used a conventional soybeans that can be used for the production of Cheonggukjang, it is preferable to boil and cook until the soybean is light brown using a conventional steamer or pressure steamer.

Second Process: Fermentation

This process is a step of fermenting the steam soybean of the first process for 28 to 32 hours at a temperature of 40 ~ 42 ℃.

The fermentation is preferably carried out for 28 to 32 hours at a temperature of 25 to 35% humidity, 40 to 42 ℃ by placing a cotton crepe in a colander with steamed soybeans, more preferably for 30 hours.

At this time, when the soybean is fermented, sticky mucus, which is a mucin component, is formed, and when it is steamed, a stringy gin, which is a polyglutamate component, is elongated.

Third Process: Natural Drying

This process is a step of drying the fermented soybeans in direct sunlight.

The fermented soybeans are seasoned with salt, red pepper powder, garlic, ginger and the like, and then dried in a mortar and dried for 5 to 10 days under direct sunlight, and more preferably for 7 days.

At this time, the lactic acid bacteria are destroyed when heated, it is preferable to dry naturally.

4th process: molding

This step is to shape the dried soybeans in an annular shape.

After crushing the dried Cheonggukjang dried in the third step, it is preferable to knead and mold by mixing 2 tablespoons of glutinous rice flour in 100 mL of water per 1 kg of Cheonggukjang flour. In addition, the size of the Cheonggukjang ring can be arbitrarily adjusted by those skilled in the art according to the required intake of the Cheonggukjang, consumer preferences, etc., the preferred size of the Cheonggukjang ring is about 3 mm in diameter.

5th Process: Natural Drying

This process is a step of drying the cheonggukjang molded into the ring for 5 to 10 days under direct sunlight.

It is preferable that the final moisture content of the Cheonggukjang ring produced by this process is less than 20%.

Cheonggukjang of the present invention can be easily ingested if necessary by drying the fermented soybeans in direct sunlight to remove the odor peculiar to Cheonggukjang so that the flavor is significantly improved, and molded into a ring. In addition, the cheongukjang of the present invention may be molded into a capsule by a conventional method.

The present invention also provides a cheongukjang ring prepared by the above method.

Cheonggukjang of the present invention is excellent in physiological activities such as prevention and treatment of cardiovascular diseases, anti-cancer effects, and in particular, it is effective in that young people or children can be consumed without rejection by preparing Cheonggukjang without the unpleasant odor. .

Hereinafter, preferred examples are provided to aid in understanding the present invention. However, the following examples are provided only to more easily understand the present invention, and the present invention is not limited to the following examples.

[Examples 1-3]

Example 1

Selected soybeans with even bean color and vivid colors were washed with purified water, and then soaked for 24 hours. This was put in a steamer and boiled at a temperature of 100 ° C. for 2 hours to 2 hours 30 minutes, and the soybeans were cooked until light brown. A cotton cloth was placed on a colander and the soybean was fermented for 28 to 32 hours at a humidity of 25 to 35% and a temperature of 40 to 42 ° C.

The fermented soybeans were seasoned with salt, red pepper powder, garlic, ginger, and the like, and then steamed in mortar, dried for 7 days under direct sunlight, finely pulverized in a grinder, kneaded by adding bottled water, and molded into a circular shape. This was further dried for 7 days under direct sunlight to produce a Cheonggukjang ring.

Example 2

Cheonggukjang was prepared in the same manner as in Example 1, except that the method of Example 1 was dried for 5 days under direct sunlight.

Example 3

Cheonggukjang was prepared in the same manner as in Example 1, except that the method of Example 1 was dried for 10 days under direct sunlight.

Comparative Examples 1-3

Comparative Example 1

Selected soybeans with even bean color and vivid colors were washed with purified water, and then soaked for 24 hours. Put it in a steamer and boil for 2 to 2 hours 30 minutes at a temperature of 100 ℃ The soybeans were cooked until light brown. The colander was placed on a colander and the steamed soybean was fermented for 28 to 32 hours at a humidity of 25 to 35% and a temperature of 32 to 36 ° C.

The fermented soybeans were seasoned with salt, red pepper powder, garlic, ginger, and the like, and then steamed in mortar, finely ground in a grinder, and then kneaded with bottled water to form a ring.

Comparative Example 2

Cheonggukjang was prepared in the same manner as in Example 1, except that the method of Example 1 was dried for 4 days under direct sunlight.

Comparative Example 3

Cheonggukjang was prepared in the same manner as in Example 1, except that the method of Example 1 was dried for 7 days in the shade.

Experimental Example

Experimental Example 1. Sensory Evaluation

Cheongkukjang hwan prepared in Examples 1 to 3 and Cheonggukjang hwan prepared in Comparative Examples 1 to 3 were evaluated for 30 inspectors who have sensory test ability (five-point scale method). It is shown in Table 1 below.

5: very good 4: good

3: It is normal 2: It is bad

1: very bad

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Displeasure 5 4 5 2 One 2 flavor 4 5 4 4 3 3 Whole flavor 5 5 5 3 2 2

Through Table 1 it was confirmed that the Cheonggukjang ring of Examples 1 to 3 prepared by drying for 5 to 10 days under direct sunlight has less unpleasant odor, excellent taste and overall flavor.

Cheonggukjang prepared by the method of the present invention is not only excellent in physiological activities such as prevention and treatment of cardiovascular diseases, anticancer action, etc., but also removes the discomfort peculiar to Cheonggukjang and is easy to take in the form of a pill at the same time.

Claims (3)

a) Soybeans were sorted, washed and soaked for 22 to 26 hours and soaked at 100 ° C. Cooking for 2 hours to 2 hours 30 minutes in the figure; b) fermenting the cooked soybean at a temperature of 40-42 ° C. for 28-32 hours system; c) drying the fermented soybeans in direct sunlight for 5 to 10 days; d) shaping the dried soybeans; And e) drying the molded Cheonggukjang ring under direct sunlight for 5 to 10 days system Cheonggukjang ring manufacturing method comprising a. The method of claim 1, Step d) is a method of producing a cheongukjang ring made by adding 2 tablespoons of glutinous rice flour to 100 mL of bottled water per 1 kg of cheongukjang flour. Cheonggukjang ring produced by the method of claim 1.