KR20030023918A - Method for manufacturing soy sauce element bean - Google Patents

Abstract

PURPOSE: A method for preparing fermented soybeans(chungkukjang, Korean native name) by fermenting steamed soybeans and mixed with garlic, kelp, MSG and red hot chili pepper powder is provided.Therefore, the fermented soybeans have a less unpleasant smell peculiar to chungkukjang and a low salt content and long-term storageability. CONSTITUTION: Washed soybeans are mixed with water in a ratio of 1:5 and boiled in a cauldron for 7hr. The steamed soybeans are cooled in a bamboo basket and fermented on a hypocaust(ondol) as a Korean under-floor heating system at 45deg.C. Thereafter, 12kg chopped garlic, 6kg kelp, 3.9kg salt, 9kg MSG and 12kg red hot chili pepper powder are added to the fermented soybeans. And the mixture is ground, cooled at room temperature for 4 hours then packed.

Description

Cheonggukjang's manufacturing method {METHOD FOR MANUFACTURING SOY SAUCE ELEMENT BEAN}

The present invention relates to a manufacturing method of the cheonggukjang, and more particularly to a method of producing a cheonggukjang that can be stored for a long time while having a low odor unique to the cheonggukjang.

In general, Cheonggukjang boils beans and steams them, puts them in a crest covered with crest before cooking them, puts them on the bottom of the room and covers them with a blanket, and keeps them at 40-45 ℃ for 2-3 days. When the Bacillus subtilis breeds well and produces a sticky viscous substance, it stops fermentation, adds salt and seasoning and seasons it. It is an excellent food with a digestive action.

However, such cheonggukjang is difficult to handle in urban residential areas and restaurants such as apartments because it has a bad odor enough to be disgusted by new generations because its unique odor leaks into the cooking place and the neighborhood when it is manufactured and cooked. In particular, due to the salt added in large amounts to prevent corruption during long-term preservation can not only cause adult diseases, such as high blood pressure, kidney disease when edible, but also loses the activity of various enzymes accumulated in the fermentation process due to the large amount of salt There are problems such as loss of valuable probiotic effects such as nutritional value amplification, digestion promotion, thrombolytic action of these enzymes.

The present invention has been proposed in view of the problems described above, the object of the present invention is to solve the industrialization utilizing the advantages of the traditional manufacturing method, there is no odor than the conventional one, as well as unique flavor and nutritional It is intended to provide a method of preparing Cheonggukjang that is easy to eat while balancing and reducing salt.

According to a feature of the present invention for achieving the above object, mixed with washed 105Kg and water in a 1: 5 ratio in a cauldron and boiled for 7 hours, steamed steamed beans from the cauldron to breathe good ventilation After placing it in the ondol room maintaining 45 ℃, covered with newspaper and blanket and fermented for 65 hours. Mix steamed and fermented soybeans with 12Kg of chopped garlic, 6Kg of kelp, 3.9Kg of salt, 9Kg of Miwon and 12Kg of red pepper powder, and mix them evenly. Crushed with a grinder to obtain a cheonggukjang, the obtained soybeans are cooled for 4 hours at room temperature and put in a packaging container in a cold storage room of 0 ℃ or less is provided a production method of the cheonggukjang.

Hereinafter, the manufacturing method of the present invention Cheonggukjang will be described in detail.

105Kg of washed soybeans and water are mixed at a ratio of 1: 5 into a cauldron and boiled for 7 hours and steamed.

The steamed beans are then scooped out of the cauldron and placed in a well-ventilated colander and placed in an ondol room maintained at 45 ° C.

After steaming and fermented soybeans, 12Kg of chopped garlic, 6Kg of kelp, 3.9Kg of salt, 9Kg of miwon and 12Kg of red pepper powder are added and mixed evenly.

After cooling the Chunggukjang at room temperature for about 4 hours, put it in a suitable sized container and put it in a refrigerating room of 0 ℃ or lower and freeze it.

Cheonggukjang prepared in this way is different from conventional Cheonggukjang, which contains a large amount of salt. Therefore, even if it is consumed for a long time, there is no risk of developing adult diseases such as high blood pressure and kidney disease. Of course, the active enzyme is intact, so that it maintains the level of traditional soybean fermented foods in terms of health functions such as digestion promotion, intestinal action, and blood serum lysis.

Hereinafter, the manufacturing method of the present invention Cheonggukjang divided by process to explain in detail as follows.

Example 1

Step 1: wash the beans

It is cultivated in Korea and the egg is plump with yellow color and no color soaked in 105Kg of water in a washing tank with water to remove foreign substances on the surface of the bean or stones mixed with the beans.

Second Process: Steaming

Put the washed beans and water in the cauldron at a ratio of about 1: 5, then heat the cauldron to boil and steam the beans.

At this time, when the beans in the cauldron start to boil after heating with a sanbul, the cold water is poured over the lid of the cauldron, and the temperature of the cauldron is dropped to a temperature below a certain temperature.Then, the beans are put in a low heat and heated continuously for about 7 hours. Boil it completely and steam it.

Third process: fermentation

The boiled and steamed beans in a cauldron are ripped and placed in a colander and placed in an ondol room, then covered with a newspaper of excellent warmth and then covered with a blanket of moderate thickness and fermented for about 65 hours.The temperature of the ondol room is Maintain 45 ° C.

4th process: mixing and grinding

Take out the fermented soybeans and put them in a wide mixing bowl, add 12Kg of garlic, 6Kg of garlic, 3.9Kg of salt, 9Kg of salt and 9Kg of red pepper powder, 12Kg of red pepper powder, and mix them together by hand to make a mixture. Make

5th process: packing and storage

The crushed Cheonggukjang is cooled for 4 hours at room temperature and then placed in a storage container of the appropriate size, and then immediately stored in a freezer that maintains an internal temperature of 0 ° C or lower.

Cheonggukjang prepared by the production method of Cheonggukjang, the present invention as described above, since the salt is added in small amounts, there is no risk of developing adult diseases such as hypertension and kidney disease even if ingested for a long time, and because of the frozen storage, It is filled with active enzymes, so it can maintain the level of traditional soybean foods in terms of health functions such as digestive action, intestinal action, blood lysis, etc., and the odor caused by soybean fermentation because fermentation does not proceed by frozen storage. By removing to some extent, while maintaining the unique taste of Cheonggukjang, it is effective to spread nutrient-rich Cheonggukjang more widely.

Claims (1)

Mix 105Kg of washed beans with water at a ratio of 1: 5 and put it in a cauldron and boil for 7 hours. Steam the steamed beans from the cauldron, put them in a well-ventilated colander and place them in an ondol room maintained at 45 ° C. Covered and fermented for 65 hours, steamed and fermented soybeans, 12Kg of chopped garlic, 6Kg of kelp, 3.9Kg of salt, 9Kg of Miwon, and 12Kg of red pepper powder, mixed evenly and crushed with a grinder to obtain Cheonggukjang. After cooling for 4 hours in a packaging container, the production method of Cheonggukjang characterized in that the frozen storage place in the refrigerator below 0 ℃.