KR20040079732A - A fermented soybeans and the process for preparation thereof - Google Patents
A fermented soybeans and the process for preparation thereof Download PDFInfo
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- KR20040079732A KR20040079732A KR1020030014756A KR20030014756A KR20040079732A KR 20040079732 A KR20040079732 A KR 20040079732A KR 1020030014756 A KR1020030014756 A KR 1020030014756A KR 20030014756 A KR20030014756 A KR 20030014756A KR 20040079732 A KR20040079732 A KR 20040079732A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
Description
본 발명은 청국장 및 그 제조방법에 관한 것으로, 구체적으로는 청국장 특유의 불쾌한 냄새를 제거함과 동시에 맛과 영양이 풍부하며 누구나 즐겨 먹을 수 있도록 하는 청국장 및 그 제조방법에 관한 것이다.The present invention relates to a cheongukjang and a method of manufacturing the same, and more particularly, to remove the unpleasant odor peculiar to the cheonggukjang, and rich in taste and nutrition, and to enjoy it so that anyone can enjoy.
일반적으로, 청국장(淸麴醬)은 된장, 고추장 등과 더불어 콩을 원료로 한 우리나라의 전통적인 발효식품이다.In general, Cheonggukjang (淸 麴 醬) is a traditional fermented food of Korea based on soybean paste, red pepper paste and so on.
청국장을 담는 방법은 재래식과 개량식이 있는데, 재래식 방법은 물에 불린 콩을 푹 삶아낸 다음 식혀서 볏짚을 깐 소쿠리에 담고 숙성시키는 것이고, 개량식 방법은 숙성 시 볏짚을 사용하는 대신 공업적으로 발효시켜 만드는 것으로, 오랜 기간 숙성시켜야 하는 된장과는 달리 청국장은 2~3일 만에도 만들어 먹을 수 있다는 편리함이 있다.Cheonggukjang is made of traditional and improved foods. The traditional method is to boil soaked soybeans in water and cool it, and then put it in a colander covered with rice straw and ripen. The improved method is to make industrial fermentation instead of using rice straws. Unlike soybean paste that needs to be aged for a long time, Cheonggukjang can be made and eaten in just 2-3 days.
청국장은 장내 유해균의 번식을 방지하는 작용을 하는 바실러스균을 가지고 있으며 발효과정에서 강력한 소화효소인 아밀라제, 프로테아제 등이 생성되어 소화율이 매우 높을 뿐만 아니라 인체 내 암세포의 성장을 억제하는 등 암 예방효과가있다.Cheonggukjang has Bacillus bacteria that act to prevent the growth of harmful bacteria in the intestine. In addition, strong digestive enzymes such as amylase and protease are produced during fermentation, resulting in high digestibility and inhibiting cancer cell growth. have.
또한, 혈관 내에서 혈액이 응고되어 생기는 혈전을 용해시켜 뇌졸중이나 심장병을 예방하고 여성의 경우 골다공증, 갱년기장애 등과 같은 질병을 예방하는 효과가 있으며, 기타 당뇨병, 빈혈, 비만, 치매, 무좀예방을 비롯하여 혈압강화, 정장작용으로 인한 변비·설사의 동시해소, 간장질환, 노화방지에 매우 효과적이고 영양학적으로도 가장 우수한 식품이다.In addition, it dissolves blood clots caused by blood clotting in blood vessels, preventing stroke and heart disease, and in women, preventing diseases such as osteoporosis, menopausal disorders, and other diabetes, anemia, obesity, dementia, and athlete's foot prevention. It is the most effective and nutritionally excellent food for concomitant relief of constipation and diarrhea, hepatic disease and aging due to blood pressure strengthening and intestinal action.
이와 같이, 청국장은 영양이 풍부하고 다양한 효능을 가진 반면 청국장 특유의 독특한 냄새가 발현되므로 불쾌감을 조성하게 되어 어린이나 젊은이들에게 거부감을 갖게 하며 특히 아파트와 같이 공동생활을 하는 곳에서 청국장을 끓여 먹는다는 것이 쉽지 않게 되었다.In this way, Cheonggukjang is rich in nutrition and has various effects, but because of the unique smell of Cheonggukjang, it creates unpleasant feelings for children and young people, and especially boils and eats Cheonggukjang in communal places such as apartments. Has become difficult.
이러한 청국장 특유의 냄새는 발효 중에 여러 가지 휘발성 물질이 혼합되어 생기는 것이며, 불쾌한 암모니아 냄새는 잘못 분해되었기 때문인데, 이러한 불쾌한 냄새를 제거하기 위하여 여러 가지 방법이 사용되고 있다.The odor of Cheonggukjang is caused by the mixing of various volatile substances during fermentation, and the unpleasant ammonia odor is decomposed incorrectly, and various methods are used to remove such unpleasant odors.
예컨대, 청국장을 조리한 후 찻잎을 태운 연기로 청국장 냄새를 자연적으로 없애거나 또는 조리 시에 청국장을 참기름과 고춧가루로 버무린 후 끓이기 직전에 볶아서 냄새를 없애는 방법 등이 사용되는데, 이들 방법은 매우 번거로울 뿐만 아니라 참기름 등의 양념에 의해 청국장 특유의 맛을 낼 수 없다는 단점을 지니고 있다.For example, after cooking Cheonggukjang, the smell of Cheonggukjang is naturally removed by the smoke of burning tea leaves, or during cooking, Cheonggukjang is mixed with sesame oil and red pepper powder and roasted just before boiling to remove the smell. In addition, sesame oil and other seasonings have the disadvantage that you can not taste the unique taste.
본 발명은 상기와 같은 문제점을 해결하기 위하여 개발된 것으로서, 청국장을 제조 시 한약재가 널린 온돌방 또는 한약재가 포함된 혼합재로 이루어진 황토방에서 발효시킴으로써 청국장 특유의 불쾌한 냄새를 제거하여 남녀노소 누구나 쉽게 즐겨 먹을 수 있음과 동시에 맛과 영양이 풍부한 청국장 및 그 제조방법을 제공하는데 목적이 있다.The present invention was developed to solve the above problems, the fermentation in the oakbang made of ondolbang or a mixture containing the herbal medicine medicinal herbs in the manufacture of Cheonggukjang by removing the unpleasant smell peculiar to Cheonggukjang everyone can easily enjoy eating At the same time, the purpose is to provide a taste and nutrition rich Cheonggukjang and its manufacturing method.
본 발명의 다른 목적은 냄새가 제거된 청국장을 분말화 또는 환으로 제조함으로써 국내판매 및 수출을 증대하여 국가산업발전에 기여하도록 하는 것이다.Another object of the present invention is to increase the domestic sales and exports by making the cheonggukjang odor is removed by powdering or hwan to contribute to the national industrial development.
상기와 같은 목적을 달성하기 위해 본 발명에 따른 청국장 및 그 제조방법은, 세척한 콩을 10~12시간 수침하는 단계; 상기 콩의 부피대비 1.3배의 물을 넣고 강한 불, 중간 불, 약한 불로 각각 1~2시간동안 순차적으로 가열한 후, 콩이 붉은 색을 띨 때까지 1~2시간동안 뜸을 들이는 단계; 상기 콩의 온도가 50~60℃일 때 짚을 깐 소쿠리에 넣고 상부를 덮은 후 한약재가 널린 온돌방 또는 한약재가 포함된 혼합재로 이루어진 황토방에서 60~72시간동안 발효시키는 단계로 이루어진 것을 특징으로 한다.Cheonggukjang and its manufacturing method according to the present invention to achieve the above object, the step of soaking the washed soybeans for 10 to 12 hours; Adding water 1.3 times the volume of the beans and sequentially heating them for 1 to 2 hours with a strong fire, a medium fire, and a weak fire, and then steaming for 1-2 hours until the beans have a red color; When the temperature of the soybean is 50 ~ 60 ℃ characterized by consisting of a step of fermenting for 60 to 72 hours in a loess made of a mixed material containing ondolbang or medicinal herbs in a straw covered colander and covered with a herbal medicine.
상기 황토방은 황토흙과, 한약재 및 짚으로 이루어진 혼합재를 물로 반죽한 것을 황토벽돌의 표면에 도포하여 구성된 것이며, 상기 한약재는 백강잠, 백합, 화피, 육계, 고련근피, 홍화, 금은화, 신이, 애엽, 죽엽, 초두구, 익지인, 우방자, 가자육, 소회향, 치자, 오매, 사상자, 박하, 포공영, 진피, 포황, 세신, 행인, 건강 중에서 1종 이상 선택적으로 혼합된 것을 특징으로 하는 것이다.The ocher room is composed by applying a mixture of ocher soil, a mixture of herbal medicine and straw with water on the surface of the ocher brick, the herbal medicine is Baekja sleep, lily, hides, broilers, red rose roots, safflower, gold silver flower, shinyi, apple leaf, Bamboo leaf, chodugu, ripe, mate, Gaja meat, small fennel, gardenia, ume, casualty, peppermint, pogongyoung, dermis, huang, sessin, passersby, health is characterized in that at least one kind of mixed.
이하, 본 발명의 청국장 및 그 제조방법을 공정에 따라 상세히 설명하면 다음과 같다.Hereinafter, the cheongukjang of the present invention and a manufacturing method thereof will be described in detail according to the process as follows.
제1공정 : 수침단계Step 1: Immersion Step
우선, 품질이 좋은 대두를 선별하여 깨끗이 씻은 다음 10~12시간 정도 콩 부피의 3배 정도의 찬물에 담가 불린다.First, select soybeans of good quality, wash them clean, and soak them in cold water about three times the volume of beans for about 10 to 12 hours.
제2공정 : 가열단계Second Process: Heating Step
불린 콩을 가마솥에 넣고 여기에 콩의 부피 기준으로 1.3배 정도의 찬물을 부은 후 끓을 때까지 강한 불로 가열하며, 이때 물은 제1공정에서 콩을 불린 물을 사용하여야 콩으로부터 녹아 나온 사포닌 등의 함암효과를 지닌 영양성분을 취할 수 있으므로 좋다.Put soy beans in a cauldron and pour about 1.3 times cold water on the basis of the volume of beans and heat them with strong fire until it boils. It is good because it can take nutrients with anticancer effect.
또한, 여기에서 사용된 물은 맥반석 물을 사용하는 것이 더욱 효과적이다.In addition, the water used herein is more effective to use elvan rock water.
이어서, 강한 불로 삶다가 콩물이 넘치면 가마솥의 뚜껑을 열지 말고 뚜껑 위에 찬물을 조금씩 부어가며 1~2시간동안 콩을 삶는데, 이는 뚜껑을 열게 되면 비린내가 나고 콩이 잘 익지 않기 때문이다.Then, if you boil over a strong fire and the bean water overflows, do not open the lid of the cauldron, but pour the cold water over the lid little by little for 1 to 2 hours, because when you open the lid it smells fishy and the beans do not cook well.
이어서, 중간 불로 1~2시간동안 삶고, 다시 약한 불로 1~2시간동안 삶는다. 이때, 뚜껑을 열어 물의 양을 보면서 불의 세기를 조절한다.Next, boil for 1 to 2 hours on medium heat and again for 1 to 2 hours on low heat. At this time, open the lid to adjust the intensity of the fire while watching the amount of water.
그리고 나서, 잔열을 이용하여 콩이 붉은 색을 띨 때까지 1~2시간 정도 뜸을 들인다.Then, use the residual heat to steam for 1 to 2 hours until the beans turn red.
제3공정 : 발효단계Third Process: Fermentation Stage
짚을 깨끗이 씻어 간추린 후 잘 말리고, 이를 둥근 대나무 소쿠리의 바닥면과 측면 전체에 깐 다음, 짚 위에 삶은 콩을 놓고 콩의 온도가 50~60℃ 정도가 되면 짚으로 콩이 보이지 않게 덮는다.Rinse the straw, clean it, dry it well, spread it on the bottom and sides of a round bamboo colander, and then place the boiled beans on the straw and cover the beans with the straw when the temperature of the beans reaches 50-60 ℃.
짚 위에 흰 면보자기를 덮어씌우고 면이불이나 담요를 덮어씌워 주위를 꼭 둘러싼 후 옹기그릇을 받침용으로 하여 황토방에 놓고 60~72시간 동안 발효시킨다.Cover the white cotton cloth with straw, cover it with a cotton blanket or blanket, wrap it around, and put it on the pottery bowl for fermentation for 60 ~ 72 hours.
이때, 상기 황토방은 황토벽돌을 이용하여 소정의 형태로 이루어지고, 황토흙과, 한약재 및 짚으로 이루어진 혼합재를 물로 반죽하여 골고루 혼합한 것을 상기 황토벽돌의 벽면에 1~2cm, 천정과 바닥면에 각각 10~15cm 두께로 도포하여 구성된 것이며, 상기 혼합재는 황토흙 : 한약재 : 짚을 중량기준으로 10 : 0.7~1.5 : 0.5~0.7의 비율로 혼합하여 이루어진 것이다.At this time, the ocher room is made of a predetermined shape by using the ocher brick, kneading the mixture of ocher soil, herbal medicine and straw mixed with water evenly 1 ~ 2cm on the wall surface of the ocher brick, the ceiling and the bottom surface Each of them is applied to a thickness of 10 ~ 15cm, the mixture is made of a mixture of ocher soil: Chinese medicine: straw in the ratio of 10: 0.7 ~ 1.5: 0.5 ~ 0.7 by weight.
상기 한약재는 백강잠, 백합, 화피, 육계, 고련근피, 홍화, 금은화, 신이, 애엽, 죽엽, 초두구, 익지인, 우방자, 가자육, 소회향, 치자, 오매, 사상자, 박하, 포공영, 진피, 포황, 세신, 행인, 건강 중에서 적어도 1종 이상 선택적으로 혼합된 것을 사용하면 된다.The herbal medicines include baekryeum, lily, chamomile, broiler, red rose root, safflower, gold and silver, god, love leaf, bamboo leaf, green bean, ripen, mate, Gaja meat, small fennel, gardenia, ume, casualty, peppermint, pogongyoung, dermis What is necessary is just to mix at least 1 sort (s) of among them, body, pedestrian, and health.
다음으로, 2~3일 정도 지나면 콩의 표면이 발효되어 색이 진해지고 콩의 표면에 하얀 실같은 점질물이 생기게 되는데, 콩을 떴을 때 점질물이 많이 생길수록 발효가 잘 된 것이다.Next, after two or three days, the surface of the bean is fermented, the color becomes darker, and a white thread-like viscous substance is formed on the surface of the bean.
이렇게 제조된 청국장에 고춧가루, 마늘, 소금 등을 넣어 찧은 후 조리하여 먹으면 된다.Put the red pepper powder, garlic, salt, etc. in the prepared Cheonggukjang and cook it.
또한, 상기 발명의 구성에서는 청국장을 발효 시 상기 황토흙과 한약재 및 짚으로 이루어진 혼합재가 도포되어 이루어진 황토방에서 발효시키는 과정에 대해서면 서술하였으나, 상기 한약재들이 널린 온돌방에서 청국장을 발효시키는 것도가능하다.In addition, in the configuration of the present invention, when the fermentation of Cheonggukjang in the ocher earth made by applying the mixture consisting of the ocher soil and the herbal medicine and straw, it is also possible to ferment the Cheonggukjang in the Ondol room where the herbal medicines are null.
한편, 상기와 같이 제조된 청국장을 통상의 분말화 공정을 거쳐 분말화하거나 환 또는 캡슐형태로 제조한 후 이를 포장하여 국내판매는 물론 수출용으로 사용할 수도 있다.On the other hand, Cheonggukjang prepared as described above may be powdered through a conventional powdering process or manufactured in the form of a pill or capsule and then packaged and used for export as well as domestic sales.
이하, 실시예를 통하여 본 발명의 제조방법을 더욱 상세히 설명하겠다. 단, 하기의 실시예는 본 발명의 이해를 돕기 위한 예시일 뿐, 본 발명을 이로써 한정하는 것은 아니다.Hereinafter, the production method of the present invention will be described in more detail with reference to Examples. However, the following examples are only examples to help understanding of the present invention, and the present invention is not limited thereto.
실시예1Example 1
대두를 10시간 정도 찬물에 불려서 가마솥에 대두를 넣고, 여기에 대두 불린 물을 대두의 부피 기준으로 1.3배 정도 부은 후, 끓을 때까지는 강한 불로 때다가 물이 넘칠 때는 솥뚜껑을 열지 말고 솥뚜껑 위에 물을 조금씩 부어가며 삶는다.Soybeans are soaked in cold water for about 10 hours and put in the cauldron. Pour the soybean water into the cabbage by 1.3 times, and simmer it with strong fire until it boils.When the water overflows, do not open the pot lid. Pour little by little and boil.
이어서, 끓은 다음에는 중간 불로 2시간 정도 삶고 다시 약한 불로 2시간은 삶은 후 잔열을 이용하여 2시간 정도 대두에서 붉은 빛이 날 때까지 뜸을 들인다.After boiling, boil it for 2 hours on medium heat and boil it again for 2 hours on low heat, and then heat up the steam for 2 hours using red heat.
다음으로, 삶은 대두를 대나무 소쿠리에 담고 짚을 깨끗이 씻어 말려 두었다가 소쿠리 밑에 골고루 펴서 그 위에 삶은 대두를 담고 그 위를 짚으로 덮는다.Next, put the boiled soybeans in a bamboo colander, wash and dry the straw, spread them evenly under the colander, cover the soybeans with boiled soybeans, and cover them with straw.
짚 위에 다시 면보자기와 면이불을 차례로 덮은 다음 주변부에 담요를 이중으로 둘러싼다.Cover the cotton cloth with a cotton blanket over the straw in turn and double the blanket around the perimeter.
이를 백강잠, 백합, 화피, 육계, 고련근피, 홍화, 금은화, 신이, 애엽, 죽엽, 초두구, 익지인, 우방자, 가자육, 소회향, 치자, 오매, 사상자, 박하, 포공영, 진피, 포황, 세신, 행인, 건강 중에서 선택된 것을 골고루 혼합한 한약재 30.7Kg,짚 15.3Kg을 황토흙 300.7Kg으로 된 혼합재를 물로 반죽한 것을 황토벽돌의 벽면에 2cm, 천정과 바닥면에 각각 10cm 두께로 도포하여 건조시킨 황토방 내에서 60시간 동안 발효시킨다.Toothbrush, lily, chamomile, broiler, cinnabar root, safflower, gold and silver, god, love leaf, bamboo leaf, grass crab, ripe, alligator, home-grown meat, small fennel, gardenia, ume, casualty, peppermint, pogongyoung, dermis, turmeric, sessin 30.7Kg of medicinal herb evenly selected from pedestrians, health, and 15.3Kg of straw, kneaded with a mixture of 300.7Kg of ocher soil with water, 2cm on the wall of ocher brick and 10cm thick on the ceiling and bottom surface respectively. Ferment for 60 hours in ocher.
이때, 발효시간 경과에 따른 온도변화를 측정하여 하기 표1에 나타내었다.At this time, it is shown in Table 1 to measure the temperature change over time of fermentation.
상기 표1의 결과를 보면 청국장을 발효 시에 온도 40~50℃에서 적정하게 발효됨을 알 수 있다.Looking at the results of Table 1 it can be seen that the fermentation of the fermented soybeans at a temperature of 40 ~ 50 ℃.
이어서, 잘 훈련된 10명의 관능검사요원을 선발하여 본 실시예에서 제조된 청국장을 시험구로 하고, 일반 시중에서 판매되는 청국장을 대조구로 하여 이에 대한 관능검사를 실시한 결과를 하기 표2에 나타내었다.Subsequently, 10 well-trained sensory test personnel were selected and the results of the sensory test for the cheonggukjang prepared in this example as a test and the cheonggukjang sold in the general market as a control were shown in Table 2 below.
상기 표2의 결과를 보면, 종래의 일반 청국장에 비해 본 발명에 따른 청국장의 맛과 향을 비롯하여 전반적인 기호도에서 매우 우수함을 알 수 있다.Looking at the results of Table 2, it can be seen that compared to the conventional Cheonggukjang in terms of taste and aroma of the Chungkukjang according to the present invention is very excellent in the overall preference.
다음으로, 본 실시예를 통해 제조된 청국장(시험구)이 지닌 성분을 분석하고 이를 일반적인 청국장(대조구)이 가지는 성분과 비교하여 그 결과를 하기 표3에 나타내었다.Next, the components of the Cheonggukjang (Test District) prepared by the present Example was analyzed and compared with the components of the general Cheonggukjang (Control) are shown in Table 3 below.
마지막으로, 청국장의 불쾌한 냄새를 유발하는 주요성분 중의 하나인 휘발성 유기산 성분을 분석한 결과를 하기 표4에 나타내었으며, 본 실시예를 통해 제조된 청국장을 시험구로 하고 시중에서 판매되는 A사 및 B사의 제품을 각각 대조구A 및 대조구B로하였다. Finally, the results of analyzing the volatile organic acid component, one of the main components causing the unpleasant odor of Cheonggukjang, are shown in Table 4 below. The company's products were Control A and Control B, respectively.
상기 표4의 결과에 따르면, 총산(Total acid)의 양은 대조구A 및 대조구B에비해 시험구에서 매우 적게 검출됨을 알 수 있으며, 게다가 냄새유발에 더욱 직접적인 영향을 주는 낙산(Butyric acid) 및 프로피온산(Propionic acid)의 경우 대조구A 및 대조구B에 비해 시험구의 수치가 많이 감소하여 냄새가 많이 제거되었음을 알 수 있다.According to the results of Table 4, the amount of total acid (total acid) is found to be very small in the test compared to Control A and Control B, and in addition, butyric acid (Butyric acid) and propionic acid ( Propionic acid) showed a significant decrease in test levels compared to Control A and Control B, indicating that the odor was removed.
실시예2Example 2
상기 실시예1과 동일한 방법으로 실시하되, 백강잠 1,800g, 백합 1,200g, 화피 1,100g, 육계 900g, 고련근피 1,300g, 홍화 1,100g, 금은화 1,200g, 신이 1,200g, 애엽 1,500g, 죽엽 1,500g, 초두구 900g, 익지인 1,500g, 우방자 900g, 가자육 1,300g, 소회향 1,200g, 치자 1,100g, 오매 1,500g, 사상자 1,000g, 박하 900g, 포공영 900g, 진피 1,200g, 포황 1,600g, 세신 1,400g, 행인 1,000g, 건강 1,500g의 한약재가 널린 온돌방에서 실내온도 25℃, 60시간 동안 발효시킨다.In the same manner as in Example 1, 1,800g white lily, 1,200g lily, bark 1,100g, broiler 900g, cinnabar root 1,300g, safflower 1,100g, gold and silver 1,200g, god 1,200g, leaf 1,500g, bamboo leaf 1,500g , 900g of green bean curd, 1,500g of raw, 900g of alligator, 1,300g of boiled meat, 1,200g of small fennel, 1,100g, 1,500g of gardenia, casualty 1,000g, 900g of peppermint, 900g of poongyoung, 1,200g of dermis, 1,600g of skin It is fermented for 60 hours at room temperature 25 ℃ in an ondol room with g, almond 1000g, health 1500g health.
상기 실시예2를 통해 얻어진 청국장의 성분 및 관능성 검사결과는 별도로 표로서 나타내지 않았으나, 상기 실시예1과 거의 유사한 결과를 나타내었다.The components and sensory test results of Cheonggukjang obtained through Example 2 were not shown as a table, but the results were almost similar to those of Example 1.
이상에서 살펴본 바와 같이 본 발명의 청국장 및 그 제조방법에 따르면, 소정 온도를 가진 콩을 짚으로 덮은 후 이를 적정량의 황토흙과 한약재 및 짚으로 이루어진 혼합재를 물로 반죽하고 이를 도포한 황토방이나 또는 상기 한약재들이 널린 온돌방에서 소정 온도로 발효시킴으로써 청국장 특유의 불쾌한 냄새를 제거하여 남녀노소 누구나 쉽게 즐겨 먹을 수 있음과 동시에 맛과 영양이 더욱 풍부한 청국장을 얻을 수 있다.As described above, according to the Cheonggukjang of the present invention and a method for manufacturing the same, the oakbang or the above-mentioned herb medicine which is covered with soybeans having a predetermined temperature with a straw and then kneaded with a suitable amount of ocher soil, herbal medicine and straw mixed with water By fermenting at a predetermined temperature in the ondol room, it is possible to remove the unpleasant smell peculiar to Cheonggukjang so that everyone can easily enjoy it and at the same time get more rich taste and nutrition.
또한, 본 발명에 의해 제조된 냄새 없는 청국장을 분말화하여 포장하거나 또는 환으로 제조함으로써 내수뿐만 아니라 수출증대에도 효과적이므로 국가산업발전에 기여할 수 있다.In addition, by packing the odorless Cheonggukjang prepared by the present invention or by packaging or pill to be effective in increasing the export as well as domestic demand can contribute to the development of national industry.
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KR100609353B1 (en) * | 2005-02-03 | 2006-08-10 | 김경옥 | Method for Preparing Fermented Soybeans with Improved Taste and Quality and product therefrom |
KR102330692B1 (en) * | 2020-12-02 | 2021-12-01 | 주식회사 치악인터네셔날 | Method for manufacturing of ripening soybean paste and ripening soybean paste manufactured by the same |
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KR101376033B1 (en) | 2013-12-04 | 2014-03-19 | 이광열 | Manufacturing method of oats cheonggukjang |
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KR102330692B1 (en) * | 2020-12-02 | 2021-12-01 | 주식회사 치악인터네셔날 | Method for manufacturing of ripening soybean paste and ripening soybean paste manufactured by the same |
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