KR20040080636A - A Fresh fermented soybeans and manufacturing method for the fresh fermented soybeans - Google Patents
A Fresh fermented soybeans and manufacturing method for the fresh fermented soybeans Download PDFInfo
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- KR20040080636A KR20040080636A KR1020030015501A KR20030015501A KR20040080636A KR 20040080636 A KR20040080636 A KR 20040080636A KR 1020030015501 A KR1020030015501 A KR 1020030015501A KR 20030015501 A KR20030015501 A KR 20030015501A KR 20040080636 A KR20040080636 A KR 20040080636A
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/212—Garlic
-
- 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
- A23V2300/14—Extraction
-
- 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
- A23V2300/31—Mechanical treatment
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
- C12R2001/125—Bacillus subtilis ; Hay bacillus; Grass bacillus
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
본 발명은 익히지 않고 날로 먹는 생청국장에 관한 것으로서,The present invention relates to a raw cheongukjang eaten raw without ripening,
자세하게는 고추장과 호박엑기스, 마늘, 파, 식초 등을 혼합 교반한 생청국장소스와 증자대두에 바실러스 서브틸러스를 접종한 후 황토방 발효실에서 발효시킨 청국장을 적절한 비율 섞어서 간편하게 먹을 수 있도록 한 생청국장에 관한 것이다.In detail, it relates to a fresh soybean soup made by mixing red pepper paste, pumpkin extract, garlic, green onions, vinegar, etc., with inoculated Bacillus subtilus in cooked soybeans and steamed soybeans, and mixing fermented soybeans in a fermentation chamber in an appropriate ratio to make it easy to eat. .
청국장은 볏짚에 서식하는 고초균이라 불리는 바실러스 서브틸리스를 이용하여 콩을 발효하여 제조하는 우리 나라의 대표적인 발효식품으로서 영양적인 측면을 살펴보면, 곡류를 주식으로 함으로써 부족하기 쉬운 필수아미노산 및 지방산 등을 공급하는 식품으로서 주로 겨울철에 마련하여 균형 있는 식생활을 유지하도록 해주었다.Cheonggukjang is a representative fermented food of Korea, which is produced by fermenting soybeans using Bacillus subtilis, called Bacillus subtilis, which is inhabited in rice straw. Looking at the nutritional aspect, it supplies essential amino acids and fatty acids, which are easily lacked by using grains as stocks. This food is mainly used in winter to maintain a balanced diet.
삶은 콩의 소화율이 50~70% 정도인데 반하여 발효과정에서 소화효소인 아밀라제, 프로테아제 등이 생성되기 때문에 청국장의 소화율은 90~92%나 되어 흡수가 잘 될 뿐 아니라 소화제 역할을 한다.The digestibility of boiled soybean is 50-70%, while the digestive enzymes amylase, protease, etc. are produced during fermentation, so the digestion rate of Cheonggukjang is 90-92%.
청국장에는 칼슘과 비타민도 많이 함유되어 있는데, 성인의 일일 칼슘섭취 권장량은 약 700 mg 정도이고 흡수율이 매우 낮은 칼슘을 효율적으로 흡수하기 위해서는 양질의 식물성 단백질과 함께 섭취하면 되는데,Cheonggukjang contains a lot of calcium and vitamins. For adults, the recommended daily intake of calcium is about 700 mg. In order to efficiently absorb calcium with very low absorption rate, it is necessary to consume it with high quality vegetable protein.
청국장 100g에는 칼슘이 106mg이나 들어 있고 다량의 식물성 단백질이 함유되어 있으므로 청국장을 먹게되면 많은 양의 칼슘을 효율적으로 섭취할 수 있다.Cheonggukjang 100g contains 106mg of calcium and contains a large amount of vegetable protein, so you can eat large amounts of calcium efficiently when you eat it.
또한 칼슘이 뼈에 흡수되기 위해서는 비타민K군이 필요한데, 청국장 속의 고초균은 발효될 때 다양한 비타민K군을 만들어 내므로 칼슘이 뼈에 흡수가 잘되도록 한다. 특히 청국장 속의 철분과 비타민 B12는 임신부, 위궤양, 십이지장 궤양 등으로 인한 빈혈을 예방한다.In addition, calcium is required to be absorbed into the bone vitamin K group, chungkukjang in Baekchokjang fermented to create a variety of vitamin K group so calcium is absorbed into the bone well. In particular, iron and vitamin B12 in Cheonggukjang prevents anemia caused by pregnant women, stomach ulcers and duodenal ulcers.
청국장 속의 레시틴, 리놀산, 리놀레산 등은 성장기 어린이 두뇌세포의 발달에 도움을 주며 노인성 치매의 예방과 치료용으로 청국장을 먹게 한다는 보고도 있으며, 상기 레시틴은 변비, 숙변, 흑변이 생기는 것을 막아서 여드름, 주근깨 등을 예방하고 레시틴의 유화작용으로 부드러운 피부를 유지시켜 준다.Lecithin, linoleic acid, linoleic acid, etc. in Cheonggukjang help to develop brain cells of growing children, and it is reported that they eat Cheonggukjang for the prevention and treatment of senile dementia.The lecithin prevents constipation, stool, and black stools to prevent acne, freckles. Prevents back and keeps skin soft by lecithin emulsification.
청국장 발효균인 고초균에는 알코올대사를 촉진하는 성분이 있어 술을 마시고 나면 몸 속에 생기는 독성이 강한 아세트알데하이드가 혈중에 축적되는 것을 방지하며 또한 발효과정에서 비타민B군(B1,B2,B6)이 삶은 콩보다 3~4배 증가되기 때문에 간을 보호해 준다.Cheonggukjang fermented bacterium has an ingredient that promotes alcohol metabolism, which prevents the accumulation of highly toxic acetaldehyde in the body after drinking alcohol, and also boiled with vitamin B group (B1, B2, B6) during fermentation. It is 3 to 4 times greater than it protects the liver.
또한, 청국장의 발효콩을 젓가락으로 떠보면 끈적끈적한 실같은 것이 딸려오는 것을 볼 수 있는데, 이것의 주성분은 아미노산인 폴리글루타메이트 (polyglutamate)로서 음전하를 띠고 있어서 양전하를 띤 물질을 운반할 수 있어 체내 체내에서 상기 Polyglutamate는 탁솔(taxol)이란 항암물질을 체내에 효율적으로 운반하고, 그 자체가 항암효과가 있어 청국장은 대단히 기능성이 있는 식품이라는 보고가 되고 있다.In addition, floating the fermented soybeans of Cheonggukjang with chopsticks, it can be seen that it comes with sticky thread. Its main ingredient is polyglutamate, an amino acid, which has a negative charge, which can carry a positively charged substance in the body. In the polyglutamate is a taxol (taxol) to efficiently transport the anti-cancer substance in the body, it has been reported that the cheonggukjang is a very functional food because it has an anti-cancer effect.
이와 같은 특징이 있는 청국장의 전통적인 제조방법을 개략적으로 설명하면 다음과 같다.The traditional manufacturing method of Cheonggukjang with such characteristics is outlined as follows.
메주콩(대두)을 10∼20시간 더운물에 불렸다가 물을 붓고 푹 끓여 익힌 다음 용기에 짚을 몇 가닥씩 깔면서 퍼담아 60℃까지 식힌 다음 따뜻한 곳에 놓고 담요나 이불을 씌워 45℃로 보온하면 볏짚에 서식하는 고초균과 누룩곰팡이 등에 의해 발효되어 청국장이 제조된다. 고초균과 누룩곰팡이는 40∼45 ℃에서 잘 자라며, 단백질 분해효소· 당화효소 등의 효소가 있으므로 소화율이 높다. 상기한 고초균과 누룩곰팡이는 공기 중에도 있지만 볏짚에 특히 많이 들어 있기 때문에 상기와 같이 청국장을 띄울 때 콩 사이사이에 볏짚을 넣고 띄우는 것이다.Soybeans are soaked in hot water for 10 to 20 hours, poured with water, boiled and cooked. Put a few straws in a container, put it in a container, cool it down to 60 ℃, put it in a warm place and cover it with a blanket or blanket and keep it at 45 ℃. Fermented by Bacillus subtilis and yeast fungi, Cheonggukjang is prepared. Bacillus subtilis and yeast fungi grow well at 40-45 ℃, and have high digestibility due to enzymes such as protease and glycosylase. The above-mentioned Bacillus subtilis and yeast fungi are in the air, but because they contain a lot of rice straw, especially when you put the rice straw between soybeans when floating the soybean soup as described above.
그러나 상기한 청국장이 식품영양학적 또는 기능적으로 우수함이 과학적으로 입증되고 있음에도 불구하고 서구화된 식생활과 주거문화 등으로 인하여 발효과정과 조리시 야기되는 심한 불쾌취 때문에 쉽게 취식하지 못하는 단점이 있었다.However, although the Cheonggukjang is scientifically proven to be food nutritional or functionally superior, there is a disadvantage in that it is not easily eaten due to the severe unpleasant odor caused by fermentation process and cooking due to westernized diet and living culture.
본 발명은 상기한 문제점을 해결하기 위한 것으로서,The present invention is to solve the above problems,
장소나 조리방법에 구애받지 않고 이미·이취없는 청국장을 손쉽게 취식할수 있도록 함을 목적으로 하며,It aims to make it easy to eat Cheonggukjang without any place or cooking method.
이를 위하여 호박엑기스와 고추장, 마늘, 파, 식초를 혼합 교반한 생청국장소스와 황토방 발효실에서 냄새를 제거한 청국장을 개별 포장하여 사용자가 청국장에 생청국장소스를 적정한 비율로 혼합하여 그냥 먹거나, 일반적인 쌈장처럼 채소 등과 함께 먹을 수 있도록 한 것이다.To this end, separately packaged fresh Cheonggukjang sauce mixed with zucchini extract, red pepper paste, garlic, green onions and vinegar and Cheonggukjang without smell in the fermentation chamber of Hwangtobang, and the user mixes fresh Cheonggukjang sauce in Cheonggukjang at an appropriate ratio, or eats vegetables like vegetables It is to be eaten together.
도1은 본 발명 생청국장의 제조공정을 나타내는 공정도.1 is a process chart showing the manufacturing process of the present invention saengcheongguk.
이하, 본 발명의 구성을 설명한다.Hereinafter, the configuration of the present invention will be described.
대두를 물에 침지시키고, 증자하여 증자대두를 수득하는 제1공정;A first step of dipping soybean in water and steaming to obtain steamed soybean;
상기 증자대두에 순수 분리된 바실러스 서브틸리스(Bacillus subtilis)를 물에 현탁하여 접종시키는 제2공정;A second step of inoculating the steamed soybean by suspending Bacillus subtilis purely separated in water;
상기 접종된 증자대두를 황토방 발효실에서 발효시켜 생청국장을 수득한 후 일정 단위로 포장하는 제3공정;A third step of fermenting the inoculated cooked soybeans in a fermentation chamber of yellow soil to obtain saengcheonggukjang and then packing them in predetermined units;
씨를 제거한 호박을 일정 크기로 절단하고 압력솥에서 증자하며, 증자호박을 분쇄하여 고형분을 분리하여 호박엑기스를 추출하고 생마늘을 분쇄기에서 분쇄하고 생파를 절단기에서 잘게 썰어(chopping) 준비하는 제4공정;A fourth step of cutting the pumpkin from which the seeds are removed to a certain size and increasing the weight in a pressure cooker, pulverizing the pumpkin to separate solids, extracting pumpkin extracts, crushing fresh garlic in a grinder, and chopping fresh green onions in a cutter;
고추장과 상기 호박엑기스, 분쇄된 생마늘, 잘게 쓴 생파, 식초를 혼합 교반하여 제조된 생청국장소스를 포장하는 제5공정으로 이루어진다.Gochujang and the pumpkin extract, crushed raw garlic, finely chopped green onion, made of a fifth step of packaging the raw cheonggukjang sauce prepared by mixing and stirring.
이하, 본 발명의 실시 예를 첨부한 도면을 참조하여 상세하게 설명한다.Hereinafter, with reference to the accompanying drawings an embodiment of the present invention will be described in detail.
청국장의 제조공정 : 제1공정 내지 제3공정Cheonggukjang's manufacturing process: 1st to 3rd process
세척한 대두를 물에 10시간 내지 20시간 정도 침지시키고, 약 1.2kg.W/㎠의 압력이 작용하는 압력솥에서 2시간 내지 3시간 정도 가열한다.The washed soybeans are immersed in water for 10 to 20 hours, and heated for 2 to 3 hours in a pressure cooker with a pressure of about 1.2 kg.W / cm 2.
상기와 같이 증자된 증자대두에 중량비 0.5% 내지 2%의 순수하게 분리된 바실러스 서브틸리스(Bacillus subtilis)를 물에 현탁하여 접종시킨다.Purely isolated Bacillus subtilis in a weight ratio of 0.5% to 2% is inoculated by suspending it in water.
접종된 증자대두를 발효조에 넣은 후 이미 이취를 제거하면서 잘 발효되도록 황토로 형성된 황토방 발효실로 이동시켜 발효시키는데, 황토방 발효실에서 실내 온도가 약 40℃, 품온이 약 55℃로 유지된 상태에서 약 44시간 발효시켜 청국장을 제조하여 일정 단위로 포장한다.The inoculated cooked soybeans are put into fermenter and then fermented by removing them from the odorous fermentation chamber formed with ocher so that they can be fermented well. In the loess fermentation chamber, room temperature is about 40 ℃ and product temperature is maintained at about 55 ℃. Fermentation is carried out in time to prepare the Cheonggukjang and packed in certain units.
생청국장소스의 제조공정 : 제4공정과 제5공정Manufacturing Process of Raw Cheonggukjang Sauce: Process 4 and 5
씨를 제거한 호박을 일정 크기로 절단하고 1kg.W/㎠의 압력이 작용하는 압력솥에서 2시간 동안 가열하여 증자하며, 증자된 증자호박을 분쇄하고 으깨어 호박에 포함된 영양물질이 추출되도록 한다.Pumpkin seed is removed to a certain size, and cooked for 2 hours in a pressure cooker with a pressure of 1kg.W / ㎠ to increase the steam, pulverize the steamed cooked pumpkin and crushed to extract the nutrients contained in the pumpkin.
상기 분쇄된 증자호박에서 고형분을 분리하여 호박엑기스를 추출하고, 생파를 잘게 썰고(chopping) 생마늘을 분쇄한다.Solids are separated from the pulverized cooked pumpkin to extract pumpkin extract, chopped green onions, and the raw garlic is pulverized.
중량비로 고추장 65%와 상기 호박엑기스 30%, 생마늘2%, 생파2%, 식초1%를 교반기에서 혼합 교반하여 생청국장소스를 만들고, 일정 단위로 포장한다.65% red pepper paste and pumpkin extract 30%, fresh garlic 2%, fresh green onion 2%, vinegar 1% by mixing and stirring in a stirrer to make a fresh soybean soup sauce by weight, and packed in a predetermined unit.
상기의 배합비율이 이상적이나 일정 범위내에서 다소 조정하는 것도 가능하다. 본 발명 생청국장소스와 청국장은 온도가 높을 경우 발효가 이루어지기 때문에 저온에서 냉장보관한다.Although the said compounding ratio is ideal, it can also be adjusted to some extent within a certain range. The present invention saengcheonggukjang sauce and the soybeans are stored at low temperature because the fermentation is made when the temperature is high.
취식방법How to eat
용기에 생청국장 일정량을 담고 그 위에 생청국장소스를 얹은 후 숟가락이나 젓가락 등으로 적당히 섞는다. 생청국장과 생청국장소스의 혼합비율은 6:1 정도가 적당하나 소비자의 기호에 따라 임의대로 할 수 있다.Put a certain amount of fresh soybean soup in a container, put it on top of it, and mix it with a spoon or chopsticks. The mixing ratio of raw soy sauce and raw soy sauce is about 6: 1, but it can be arbitrarily used according to consumers' preference.
상기 섞은 생청국장은 익히지 않고 그냥 먹거나, 쌈장처럼 야채와 곁들여 먹을 수 있으며, 밥과 비벼서 먹을 수 있다. 또한 서양식 샐러드처럼 적당한 크기로 자른 야채에 생청국장과 생청국장소스를 적당히 투입하고 혼합하여 생청국장샐러드로 만들 수 있다.The mixed saengcheongguk is not cooked, just eat, or eat with vegetables like ssamjang, can be eaten with rice. In addition, vegetables and vegetables cut to a suitable size, such as Western salad, can be added to the saengcheonggukjang and saengcheonggukjang sauce and mixed to make the saengcheongguk salad.
이상과 같은 본 발명의 효과는 다음과 같다.The effects of the present invention as described above are as follows.
인체에 유익한 각종 아미노산과 지방산 등 영양물질의 보고인 본 발명 청국장은 청국장 특유의 냄새가 나지 않기 때문에 익히지 않고 날로 간편하게 먹을 수 있도록 함으로써 현대인의 건강증진을 도모하는 것이고,Cheonggukjang of the present invention, which is a report of nutritional substances such as amino acids and fatty acids, which are beneficial to the human body, does not smell unique to Cheonggukjang, so it can be eaten easily without cooking.
또한, 서양의 대표적인 발효식품인 요구르트나 치즈처럼 상기한 바와 같이 소비자가 청국장을 간편하게 구입하여 먹을 수 있는 편의성이 있어 내수시장 뿐 아니라 외국 시장으로 수출을 통해 한국 전통식품의 우수성을 알릴 수 있는 효과가 있다.In addition, as described above, such as yogurt or cheese, which is a representative fermented food in the West, consumers can easily purchase and eat Cheonggukjang, which can be used to inform the excellence of Korean traditional foods through export to foreign markets as well as the domestic market. have.
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| KR101282781B1 (en) * | 2011-06-29 | 2013-07-05 | (주)두레방식품 | Manufacturing method for a soup can prepared with fermented soybeans |
| KR101315903B1 (en) * | 2011-08-02 | 2013-10-08 | (주)진생 | Slice food using traditional fermentation food and method of the same |
| KR20200080599A (en) * | 2018-12-27 | 2020-07-07 | 선우우연 | Manufacturing method of cheese soybeans |
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| KR101282781B1 (en) * | 2011-06-29 | 2013-07-05 | (주)두레방식품 | Manufacturing method for a soup can prepared with fermented soybeans |
| KR101315903B1 (en) * | 2011-08-02 | 2013-10-08 | (주)진생 | Slice food using traditional fermentation food and method of the same |
| KR20200080599A (en) * | 2018-12-27 | 2020-07-07 | 선우우연 | Manufacturing method of cheese soybeans |
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