KR20040098612A - Nutritional pap with fermented soybean powder and manufacturing method the same - Google Patents

Abstract

PURPOSE: Provided is a gruel containing fermented soybean as a main ingredient and a method for manufacturing the same. The gruel contains essential amino acids, vitamins, edible fibers, saponins, isoflavones contained in the soybeans. Therefore, it is good for prevention and treatment of adult diseases. CONSTITUTION: The manufacturing method of the fermented soybean gruel comprises the steps of: boiling soybeans and dewatering and drying them; naturally fermenting the soybeans; pulverizing the fermented soybeans; kneading the fermented soybeans powder, peanut powder and nonglutinous rice with the mugwort extract containing sugar and homogenizing them; adding purified water and emulsifier to the dough; and heating, cooling filtering and filling the gruel into a container.

Description

Porridge comprising fermented soybean powder and its manufacturing method {Nutritional pap with fermented soybean powder and manufacturing method the same}

The present invention relates to a porridge comprising a fermented soybean powder and a method for producing the same.

Soybean is a food that is familiar to our diet in various forms such as tofu, soybean, soy sauce, soybean, and confectionery.In particular, soybean contains abundant amino acids such as lysine, arginine, glutamic acid, etc. Vitamin B group, vitamin A, vitamin D and the like. In addition, the soybean contains ingredients such as dietary fiber, saponin, and isoflavin, which are known to prevent adult diseases such as heart disease, diabetes, antioxidant activity, and arteriosclerosis. This health food is in the limelight.

The present invention relates to a beverage using fermented soybeans as a related art, and a method for preparing a beverage using fermented soybeans (Korean Patent Laid-Open Publication No. 2000-56668) is obtained by fermenting boiled soybeans and then crushing soybean paste. The present invention relates to a method for preparing a beverage by adding malt and rice pulverized powder to the ground, sterilizing at high temperature, and then adding sugar and flavoring.

Odorless Cheonggukjang functional drink (Korean Patent Publication No. 2001-25273) ferments Cheonggukjang by separating naphtha bacteria that do not give fermentation odor during fermentation of Cheonggukjang, liquefying with liquefied enzyme and fermenting it with yeast to add sweeteners, flavors, spices, etc. It is a method of making a drink after homogenizing with making a drink, roasted corn flour, yulmu powder, rice flour, barley flour, buckwheat flour and the like. The above patent is similar to the present invention in terms of the use of fermented soybeans in the beverage, but the invention is different from the present invention in comparison with the present invention because there is a difference in the technical configuration or added ingredients.

In addition, the manufacturing method of health noodles using fermented soybeans (Korean Patent Publication No. 1995-0013391), the manufacturing method of health food using fermented soybeans (Korean Publication No. 2001-0069777), the manufacturing method of soft bean confectionery (Korean Publication) Patent No. 2002-0069972), manufacturing method of snack food containing fermented soybeans (Korean Patent Publication No. 2002-0080643), manufacturing method of instant food using fermented soybean (Korean Publication No. 2002-0084562) Although disclosed, these are all technical configurations different from the present invention.

On the other hand, when the fermented soybean powder, non-glutinous rice flour, peanut powder is mixed in the present invention will be used in the dough using the mugwort sugar added to the mugwort extract, the general characteristics and prior art for the mugwort will be described as follows.

Mugwort is a herbaceous herbaceous deciduous shrub of the Asteraceae family, which is widely distributed in Sanya and has been widely used in Korea, China, and Japan because of its unique fragrance and efficacy. In particular, Chinese medicine is mainly used for the treatment of various liver diseases, cholecystitis, jaundice, indigestion, urinary insufficiency, and febrile diseases, and it has been widely used as a food for malt, rice cake, and tea, and recently it is widely used as a health food. .

The main components of mugwort are essential oils, aromatic oxicarbonic acid, esculetin 6-methylether, esculetin 7-methylether and glycoside scoolin. Known. As a physiologically active substance, the dichotomous and anticancer effects of esculletin 6-methylether (scopoline) are known.

On the other hand, as a prior art related to the health beverage using mugwort is a health drink mainly made of mugwort and its manufacturing method (Korean Patent Laid-Open Patent 2001-27050) is to extract the medicinal herbs and herbs, and the filtrate extracted and compressed in a pressure cooker as a health drink There is a way. Functional drink containing Injin mugwort extract and its manufacturing method (Korean Patent Publication No. 2000-86199) is a mixture of acidulants, sweeteners, fruit concentrates and honey mixed with extract extracted from a reflux condenser after heating with Injin mugwort and purified water. Mugwort drink represents. The manufacturing method of mugwort beverages (Korean Patent Laid-Open Patent No. 1997-51366) is a method of preparing beverages by drying the mugwort (natural drying), extracting hot water, purifying and mixing the additives. Mugwort beverage preparation method (Korean Patent Publication 1985-1585) is a method of manufacturing mugwort beverages rich in vitamins and minerals by adding the additives such as casein, sorbitol, citric acid and the like after filtering and filtering mugwort, radish, malt. These prior art is to put the other excipients in the mugwort extract to produce the mugwort drink is different in technical configuration from the present invention.

In addition, the prior art using peanuts in beverages is a method of preparing a drink for meal replacement (Korean Patent Publication 2002-57857) is a grain powder (glutinous rice, brown rice, barley, wheat, rice, beans, crude, sorghum, chestnut, hemp, mugwort, pine needles , Sesame seeds, pumpkin seeds, peanuts, pine nuts, walnuts), dietary fiber powder, mineral water, honey, vitamins, etc. in the manufacture of beverages, although peanuts are listed in the grains are not considered essential, Manufacturing method (Korean Patent Publication No. 1989-4629) is not related to the beverage.

In recent years, Korea has also been experiencing serious social problems with various adult diseases due to rising incomes and changes in food culture. Therefore, the interest in high-fiber, low-fat and low-calorie foods has increased. It is increasing. Therefore, by providing a healthy food with good nutrition and palatability in the form of porridge to the dead workers lacking time, including the fermented soybean powder of the present invention, the examinee, the tasteless patients and the elderly, intake is easy and easily absorbed into the body good snacks The present invention has been completed with the idea that distance can be provided.

Functional ingredients contained in dead fermented soybean powder including fermented soybean powder of the present invention, pharmacological ingredients contained in mugwort and carbohydrates in non-glutinous rice flour and peanut powder for enhancing palatability can be added to satisfy health, nutrition and palatability. It is an object of the present invention to provide a method for preparing porridge comprising a fermented soybean powder.

Dehydrating and drying the fermented soybeans obtained by fermenting dead boiled soybeans including the fermented soybean powder of the present invention, and then powdering them, and mixing the fermented soy flour, peanut powder, and non-glutinous rice flour, and adding sugar to mugwort extract in advance. Fermented soybean flour, peanut powder and non-glutinous rice flour mixture are homogenized by dissolving mugwort water to obtain a fermented soybean dough, and the purified water is added to the electric soybean dough to adjust the water content to make porridge and heat, cool and filter. And a productive step of filling.

Among the materials used in the preparation of porridge comprising the fermented soybean powder of the present invention, the mugwort extract was washed with 1 kg of dried mugwort with water, and then immersed sufficiently for 2 hours by adding 0.9 물 of water to 1-2 in warm water at 80-90 ° C. After hot water extraction for an hour, vacuum concentration can be obtained 500L mugwort extract. In addition, rice (Icheon rice) can be purchased on the market, and peanuts can be purchased on the market.

The porridge production method comprising the fermented soybean powder of the present invention will be described in more detail in the following process.

* Fermented Soybean Powder Manufacturing Stage

Fermented soybean used as the main raw material of the present invention is applied to the production method of Cheonggukjang, washing the collected beans to remove various dirt and soak in water to soak for 10-14 hours, so that the same amount of water and beans 90 Boil by heating with boiling water above ℃. Take out the boiled soybeans to remove water and spread fermented soybeans on a ventilated plate and ferment for 3 to 5 days in an atmosphere of 30-40 ℃. Then, the fermented soybeans are dried to 5% or less and dried naturally. Naturally dried fermented soybeans are ground with a grinder to obtain fermented soy flour.

* Soybean dough manufacturing step

40-50 parts by weight of fermented soy flour, 20-30 parts by weight of peanut powder, 10-20 parts by weight of non-glutinous rice powder, obtained as described above, are placed in a kneader. Mugwort extract dissolving 10-20 parts by weight of sugar in 100-200 parts by weight of mugwort extract may be added to the inside of the kneader, and then kneaded in a slurry form while mixing with fermented soy flour, peanut powder and non-glutinous rice powder to obtain soy dough. At this time, when kneading fermented soybean powder, peanut powder, non-glutinous rice flour and mugwort extract, the temperature inside the kneader is maintained at 35-40 ℃.

* Commercialization stage

Purified water is added to the above-mentioned soybean paste to make it homogenous while adding 0.001-0.005% by weight to any one selected from sucrose fatty acid ester, sodium sorbitan fatty acid (from Kao Corporation), polyphosphate, and pyrophosphate (from West Chemical). do.

At this time, by adding purified water to the soybean paste, diluted to about 58-65% of water to make a porridge state, and then can be commercialized by heating, cooling, filtration and filling. In the present invention, as an example of the heating step and cooling step, after adding purified water to the soybean paste, diluted to about 58-65% of water, and then porridge and then heated to 80-100 ℃ for 20-30 minutes, then cooled to 15-20 ℃ Can be filtered and filled. The heating process in the production of porridge comprising the fermented soybean powder of the present invention may impart a savory flavor as the rice flour, which is a material contained in the preparation of porridge, in addition to obtaining a sterilization effect.

In the present invention, instead of sugar, syrup or syrup may be used as a sugar solution, and functional sweeteners such as aspartame, acesulfame-K, and stevioside may be used as necessary.

Hereinafter, the content of the present invention will be described in detail through examples. However, the following examples are intended to illustrate the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example 1>

Soils are removed from the beans purchased in the market, soaked in water, soaked for 10 hours, and then boiled in boiling water over 90 ℃ with the same amount of water and beans. Take out the boiled soybeans, remove the water and spread the fermented soybeans on a ventilated plate, ferment the soybeans by crushing the naturally dried fermented soybeans with a grinder while fermenting for 5 days in an atmosphere of 30 ℃ and aging at 5% or less. Got it.

40 parts by weight of fermented soy flour, 20 parts by weight of peanut powder, 10 parts by weight of non-glutinous rice powder, were added to the kneader, and 100 parts by weight of the mugwort water and purified water were dissolved in 100 parts by weight of mugwort extract. Maintain the temperature at 35 ℃ kneading fermented soy flour, non-glutinous rice flour, peanut powder.

Purified water was added to the above-mentioned soybean paste while homogenizing, adding 0.001% by weight of sucrose fatty acid ester as an emulsifier, making the water 60%, heating at 90 ° C for 20 minutes, cooling to 18 ° C, and filtering to include fermented soybean powder. Rice porridge was prepared.

<Example 2>

When the purified water was added to the soybean paste, the porcelain containing the fermented soybean powder was prepared in the same manner as in Example 1 except that the water content was 65%, 62%, and 58%, respectively, and the sensory test was carried out. It was confirmed that the taste is better than the soy milk being.

<Example 3>

In order to prevent the killing of germs useful to the human body inhabiting fermented soybean powder and to obtain porridge products having a flavor unique to Cheonggukjang, the ingredients (peanut flour, non-glutinous rice, sugar, mugwort) used in the present invention are mixed in advance. After making it, fermented soybean powder was mixed and the product was obtained as follows.

20 parts by weight of peanut powder and 10 parts by weight of non-glutinous rice powder are put into the kneader, and the mixture is luxury by slowly mixing 100 parts by weight of wormwood and 10 parts by weight of wormwood extract and 100 parts by weight of purified water. Except for obtaining the porridge containing the fermented soybean powder in the same manner as in Example 1.

By preparing fermented soybean powder using the Bacillus Bacillus bacteria involved in the fermented dead soybean paste containing the fermented soybean powder prepared by the present invention, not only functional materials unique to soybeans, but also the Bacillus bacteria involved in fermentation can be used in the intestines, which are used for heart disease and diabetes. Good for preventing adult diseases such as.

By providing a healthy food with good nutritional and palatability in the form of porridge to the dead or lack of dead time, including the fermented soybean powder of the present invention, the patient and the elderly, the intake is easy and easily absorbed into the body health, It can satisfy nutrition and palatability.

Claims (4)

Take out the boiled soybeans to remove water and spread the fermented soybeans on a ventilated plate to naturally fermentate them, and then naturally dry them while aging. A step of obtaining soybean dough by kneading with wormwood water in which sugar is dissolved in wormwood extract with peanut powder and non-glutinous rice flour in the former fermented soybean powder, Adding purified water to the electric bean dough to adjust the water content, the method of producing porridge comprising the fermented soybean powder, characterized in that it comprises the step of heating, cooling. According to claim 1, The bean dough is 40-50 parts by weight of fermented soybean powder, 20-30 parts by weight of peanut powder and 10-20 parts by weight of non-glutinous rice, 10-20 parts by weight of sugar and 100-200 parts by weight of mugwort extract in advance Mugwort extract dissolved in the manufacturing method characterized in that the mixing in the kneader. The method according to claim 1, wherein the moisture content of the bean paste is adjusted to 58-65%. Porridge comprising fermented soybean powder prepared by the method of claim 1.