KR20050116082A - Preparation method of fermented soybean using extract of fruit and vegetable - Google Patents

Abstract

The present invention relates to a method for producing fermented soybeans using a juice of fruit vegetables, and more particularly, by immersing the fermented soybeans in a juice of fruit juice and drying the fruit juice with various flavors in fermented soybeans with excellent nutrients. It relates to a fermented soybean manufacturing method easy to ingest by children, adolescents, adults and elderly people by improving the taste to contain.

The present invention fermented soybeans and immersed in a fruit juice or a mixture of fruit juice and vegetable juice, and powdered and then prepared by fermenting soybeans mixed with fruit juice or a mixture of fruit juice and vegetable juice To provide a method for preparing fermented soybeans as a snack suitable for children, adolescents and adults.

The present invention can provide a fermented soybean obtained by the above production method for snacks suitable for children, adolescents, adults and elderly people.

Fermented soybean production method of the present invention

(1) fermenting soybeans,

(2) immersing the fermented soybeans in juice;

(3) powdering the soaked fermented soybeans,

(4) mixing, shaping and heating the fermented soybean powder and the juice solution.

Description

Preparation method of fermented soybean using extract of fruit and vegetable}

The present invention relates to a method of manufacturing fermented soybeans using a juice of fruit vegetables, and more particularly, by immersing the fermented soybeans in juice of fruit juice and drying them, the juice of juices having various flavors to fermented soybeans with excellent nutrients. The present invention relates to a method for preparing fermented soybeans, which is easy to be consumed by children, adolescents, adults and elderly people by improving the taste by containing it (hereinafter, fruits and vegetables in the present invention means fruits and vegetables).

Soybean is an annual herb of Rosaceae legumes and is widely grown as an edible crop. Soybean is not only an excellent food in itself, but also used as a raw material for soy sauce, soybean paste, red pepper paste, and soy sauce, while processed foods such as tofu, bean curd, and soybean sprouts are used for corrosion. It is a grain that is closely related to our diet. Soybean meal is also widely used as manure and feed, especially soybean pod is a good feed. On the other hand, as mentioned above, in addition to the food field, soybeans are used as various industrial raw materials such as casein adhesives, celluloid substitutes, plastics, water-soluble paints, glycerin and soaps.

Beans are also rich in the amino acids that make up proteins, particularly lysine, arginine, glutamic acid, and so on, as the nickname "meat from the field" is known. It also contains vitamin B group, vitamin A, and vitamin D. In addition, the soybean contains ingredients such as dietary fiber, saponin, isoflavin, etc., and is known to be effective in preventing adult diseases such as heart disease, diabetes, antioxidant activity, and atherosclerosis. Interest in soy sauce, cheonggukjang, etc. may be attributed to this reason.

On the other hand, as described above, soybeans are used for the production of soy sauce, processed foods such as tofu, bean curd, and soybean sprouts, or simply to make soybean rice by adding beans to rice when making rice. As mentioned above, soybeans have a very limited field of use to date compared to their useful nutrients.

On the other hand, fermenting soybeans can produce useful ingredients that were not in conventional soybeans, or increase the nutrients already contained. As mentioned above, Jangjang is made from fermented soybeans as a raw material, and it is known that there are more ingredients useful to humans than ordinary soybeans.

As such, fermented soybeans are mainly used only as raw materials for enteric soybeans, and there are not many kinds of foods using fermented soybeans.

Meanwhile, as a conventional technology for fermented soybeans related to the present invention, a method of manufacturing healthy noodles using fermented soybeans (Korean Patent Publication No. 1995-0013391) and a method of preparing snack foods containing fermented soybeans (Korean Patent Publication No. 2002- 0080643) and the like, but there is no known technique for fermented soybeans for snacks suitable for children, adolescents and adults.

The present invention has been made in order to solve the above-mentioned problems, fermented soybeans and immersed in a fruit juice or a mixture of fruit juice and vegetable juice, and then powdered fruit juice or fruit juice and vegetable juice An object of the present invention is to provide a method for preparing fermented soybeans for snacks suitable for children, adolescents and adults by preparing fermented soybeans mixed with a liquid mixture.

The present invention can provide a fermented soybean obtained by the above production method for snacks suitable for children, adolescents, adults and elderly people.

Fermented soybean production method of the present invention for achieving the above-mentioned object

(1) fermenting soybeans,

(2) immersing the fermented soybeans in juice;

(3) powdering the soaked fermented soybeans,

(4) mixing, shaping and heating the fermented soybean powder and the juice solution.

Fermented soybean in the present invention can be obtained by using the traditional method of producing cheongukjang. In the present invention, the fermented soybeans are immersed for 10 to 24 hours after washing the beans soaked soybeans and then boiled by boiling water heating. The conditions for boiling soybeans are to put beans in water of 1-2 times the weight of soybeans and heat them at 90-100 ℃ until the amount of water is about 2/3. Concentrate until When the soybeans are completely gone, pick up the beans and dry them at room temperature to remove moisture, then transfer the beans to the aging room for fermentation. Soybeans can be fermented in a aging room for 40 to 60 ° C., 3 to 5 days or 60 to 80 ° C. for 1 to 3 days. Fermented soybeans under various conditions in the present invention to obtain fermented soybeans meeting the objectives of the present invention, soaked soybeans, heated with boiling water, dried and then 3 to 5 days at 40 to 60 ℃ or 1 to 60 to 80 ℃ It is good to ferment for 3 days.

Fermented soybean fermented in the aging room can be immersed for 1 to 3 days in 1-5 times the weight of the juice relative to the weight of fermented soybeans. In the present invention, juice can be used from any one or more fruits selected from orange, lemon, apple, pear, peach, plum, grape, strawberry, watermelon, cherry.

Fermented soybeans in the present invention 1 times the fruit juice juice weight, immersed less than 1 day, fermented soybeans do not sufficiently absorb fruit juice, fermented beans fruit juice juice 5 times weight, 3 days If soaked in excess, the fermented soybean is not significantly different in the absorption of fruit juice.

In the present invention, when two or more fruit juices are mixed, the fruit juices may mix the selected fruit juices with a predetermined content ratio to immerse the fermented soybeans in the fruit juices. In this case, as an example of the mixing ratio of fruit juice, when two fruit juices are mixed, they may be mixed in a ratio of 1: 9 to 9: 1. When three or more fruit juices are mixed, the fruit juices may be mixed with the same content. You can mix. In addition, when two or more fruit juices have different mixing ratios, the fruit juice of the main ingredient is used more than half, and the fruit juice of the auxiliary ingredient may be used 10-30% of the weight of the juice of the main ingredient.

In addition, fruit juice dipping fermented soybean in the present invention is 0.5 to 5 parts by weight of any one or more vegetable juices selected from ginger, cinnamon, onion, green onions, green onions, radishes, tomatoes, cucumbers, pumpkins to 100 parts by weight of fruit juice This can further improve the functionality and / or functionality of the fermented soybeans. At this time, if less than 0.5 parts by weight of vegetable juice is added to 100 parts by weight of fruit juice, it does not mean adding vegetable juice to fruit juice, and when added in excess of 5 parts by weight due to the unique taste, flavor of vegetable juice The functionality of fermented soybeans may be reduced. Therefore, in the present invention, the vegetable juice is preferably added 0.5 to 5 parts by weight based on 100 parts by weight of fruit juice.

Fruit juice or vegetable juice in the present invention can be obtained by drying and then crushing the fruit or vegetable, using a juicer. As an example of obtaining a fruit juice or vegetable juice in the present invention to remove foreign substances by washing the fruit or vegetable, and then dried fruit and vegetables to shred to 100 ~ 200 mesh (mesh) and then put the fruit or vegetable shredded in the juicer Fruit juice or vegetable juice can be obtained. At this time, the fruit can be dried naturally at room temperature or at a low temperature of 0-5 ° C. so as to preserve the nutrients of the fruit as much as possible, or lyophilized at a temperature of -10 ° C. to -30 ° C. to obtain more juice. have.

In the present invention, the fruit or vegetable can be crushed into 100 to 200 mesh (mesh) in order to obtain more juice than the fruit or vegetable is crushed in various sizes.

In the present invention, after the soaking process of the fermented soybeans is separated from the juice and the fermented soybeans fermented soybeans powdered to 100 to 200 mesh using a grinder (grinder) or a roller (roller). In the present invention, the fermented soybeans having various particle size sizes are mixed with fruit juice, and the fermented soybean powder is best mixed with fruit juice when it is 100 to 200 mesh, and the fermented soybean is preferably powdered to 100 to 200 mesh. .

In the present invention, the fermented soybean powder may be mixed with the fermented soybean powder and juice in a juice weight of 0.5 to 5 times the weight of the fermented soybean powder. At this time, the juice solution may be a fruit juice solution immersed in the fermented soybeans or a mixture of fruit juice and vegetable juice solution. In addition, a new fruit juice and vegetable juice can be prepared and the fermented soybean powder can be mixed with this new fruit juice or a mixture of fruit juice and vegetable juice. At this time, the fruit juice and vegetable juice in the mixed solution, the vegetable juice may be added to 0.5 to 5 parts by weight based on 100 parts by weight of the fruit juice. When the fermented soybean powder is used in less than 0.5 times the weight of juice solution or more than 5 times the weight of the fermented soybean powder weight, there is a problem that the molding is not made well when the fermented soybean powder is formed later.

After mixing the fermented soybean powder and juice in the present invention can be molded into various shapes such as sphere (hexahedron), cube, oval, trapezoid, star, more preferably molded into a spherical shape that is easy to ingest Good to do.

In the present invention, after mixing the fermented soybean powder and juice solution and then molded into a certain shape, the fermented soybean molded product can be heated in the same manner as the baking, the cooker to increase the shelf life and increase the shelf life. At this time, the heating method such as baking or cooking can be carried out without any problem as long as the person skilled in the art can select appropriately. That is, as an example of such a heating method, the fermented bean molded product may be baked by using an oven or a microwave oven. In a large steamer, the fermented bean molded product is placed on a pedestal with a predetermined amount of water. When the cover is heated and the steamer is heated, the water vaporizes and the steam adds fermented soybean mold.

In the present invention, after heating the fermented bean molded product and then naturally cooled at room temperature, it can be dried to improve the storage of the fermented bean molded product. At this time, the drying may use a conventional general drying method. As an example of such a drying method, drying at room temperature, drying at a low temperature of 0 ° C to 5 ° C, or lyophilization at -10 ° C to -20 ° C can be carried out. Good lyophilization is recommended.

On the other hand, the present invention includes fermented soybeans obtained by the above-mentioned method, such fermented soybean can be provided for snacks suitable for children, adolescents, adults and seniors.

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

Comparative Example Preparation of Fermented Soybean

Soak the soybeans for 24 hours to soak the beans, put the beans in water twice the weight of the beans and heat them at 90 ℃ until the amount of water is about 2/3. Concentrated until.

When the soybeans completely disappeared, the soybeans were taken out and fermented at 40 to 60 ° C. for 3-5 days.

The fermented soybean obtained above was lightly roasted so that the surface of the soybean discolored to enhance the feeling of taking.

Example 1 Preparation of Fermented Soybean (1)

The fermented soybean of this invention was manufactured by the following process (1) -process (6).

(1) Soak soybeans for 24 hours to soak soybeans. Put beans in water twice the weight of soybeans and heat at 90 ° C until the amount of water is about 2/3. It was concentrated until it was completely sown.

When the soybeans completely disappeared, the soybeans were taken out and fermented at 40 to 60 ° C. for 3-5 days.

(2) The oranges were dried and crushed into 100-150 mesh, and the orange crushed matters were put into a juicer to give an orange juice.

(3) The fermented soybean obtained in step (1) was immersed in orange juice of 3 times the weight of fermented soybeans for 2 days.

(4) After immersion, fermented soybeans were taken out of the orange juice solution to remove the orange juice present on the surface of the fermented soybeans. The fermented soybeans were crushed into 100 to 150 mesh to obtain fermented soybean powder.

(5) The fermented soybean powder was mixed in the same amount with the orange juice obtained in step (2) and molded into a spherical shape.

(6) The spherical fermented soybean shaped product was heated in an oven, cooled at room temperature, lyophilized at -10 ° C to -15 ° C, and packaged using an automatic packaging machine.

Example 2 Fermented Soybean Production of the Present Invention (2)

The fermented soybean of this invention was manufactured by the following process (1) -process (6).

(1) Soak soybeans for 24 hours to soak soybeans. Put beans in water twice the weight of soybeans and heat at 90 ° C until the amount of water is about 2/3. It was concentrated until it was completely sown.

When the soybeans completely disappeared, the soybeans were taken out and fermented at 40 to 60 ° C. for 3-5 days.

(2) The dried radish was crushed into 100-150 mesh, and the crushed radish was placed in a juicer to give a juice.

(3) The fermented soybeans obtained in step (1) were immersed in a juice of juice 3 times the weight of fermented soybeans for 2 days.

(4) After immersion, fermented soybeans were removed from the orange juice solution to remove the non-juice extracts on the surface of fermented soybeans. The fermented soybeans were crushed into 100 to 150 mesh to obtain fermented soybean powder.

(5) The fermented soybean powder was mixed in the same amount with the juice-free liquid obtained in step (2) and molded into a spherical shape.

(6) The spherical fermented soybean shaped product was heated in an oven, cooled at room temperature, lyophilized at -10 ° C to -15 ° C, and packaged using an automatic packaging machine.

Example 3 Fermented Soybean Production of the Present Invention (3)

The fermented soybean of this invention was manufactured by the following process (1) -step (8).

(1) Soak soybeans for 24 hours to soak soybeans. Put beans in water twice the weight of soybeans and heat at 90 ° C until the amount of water is about 2/3. It was concentrated until it was completely sown.

When the soybeans completely disappeared, the soybeans were taken out and fermented at 40 to 60 ° C. for 3-5 days.

(2) The oranges were dried and crushed into 100-150 mesh, and the orange crushed matters were put into a juicer to give an orange juice.

(3) Cinnamon was dried and crushed into 100-150 mesh, and then the crushed cinnamon was put into a juicer and juiced to obtain a cinnamon juice solution.

(4) 1 part by weight of cinnamon juice was mixed with 100 parts by weight of orange juice to obtain an orange-cinnamon juice.

(5) The fermented soybean obtained in step (1) was immersed in orange juice of cinnamon three times the weight of fermented soybeans for 2 days.

(6) After immersion, fermented soybeans were removed from the orange juice solution to remove the orange juice present on the surface of the fermented soybeans, and the fermented soybeans were crushed into 100 to 150 mesh to obtain fermented soybean powder.

(7) The fermented soybean powder was mixed in the same amount with the orange-cinnamon juice obtained in step (4) and molded into a spherical shape.

(8) The spherical fermented soybean shaped product was heated in an oven, cooled at room temperature, lyophilized at -10 ° C to -15 ° C, and packaged using an automatic packaging machine.

Test Example 1 Sensory Evaluation

For the fermented soybean prepared in Comparative Example and the fermented soybean of the present invention prepared in Examples 1 to 3 were measured sensory evaluation such as taste, aroma, overall preference and the results are summarized in Table 1 below It was.

In the above sensory evaluation, 30 sensory test personnel (15 men and women each) who worked in the food-related field for more than three years were measured by a five-point grading method after ingesting the fermented beans of the comparative example and the fermented beans of the example.

Table 1. Fermented soybean sensory test results of Comparative Examples and Examples

Item flavor Scent Overall preference Example 1 4.1 * 4.3 4.2 Example 2 4.0 4.2 4.1 Example 3 4.3 4.4 4.35 Comparative example 3.7 3.6 3.65

* The higher the value, the better.

Test Example 2 Sensory Evaluation

For the fermented soybean prepared in Comparative Example and the fermented soybean of the present invention prepared in Examples 1 to 3 were measured sensory evaluation such as taste, aroma, overall preference and the results are summarized in Table 1 below It was.

In the above sensory evaluation, 20 children aged 8-11 years (10 men and women each), 20 youth aged 15-17 years (10 men and women each), 20 adults aged 25-45 years (10 men and women), Twenty 55-65-year-olds (10 males and 10 females) were measured by the five-point scoring method after ingesting the fermented soybeans of the Comparative Example and the fermented soybean of the Example.

Table 2. Fermented Soybean Sensory Test Results of Comparative Examples and Examples

Item flavor incense Overall preference child adult old man child adult old man child adult old man Example 1 3.9 * 4.1 3.7 3.8 4.0 3.8 3.85 4.05 3.75 Example 2 4.0 4.2 3.8 3.9 4.1 3.9 3.95 4.15 3.85 Example 3 4.2 4.3 3.9 4.1 4.2 4.0 4.15 4.25 3.95 Comparative example 3.5 3.7 3.4 3.6 3.7 3.8 3.55 3.7 3.6

* The higher the value, the better.

As a result of the sensory test of the test example it can be seen that the fermented soybean of the present invention is superior in taste, aroma and overall preference as compared to conventional fermented soybeans. In particular, the fermented soybean prepared by the present invention has excellent sensory properties even in the sensory test for children, adolescents, adults and the elderly has no objection to intake in children, adolescents, adults and the elderly for their snacking Can provide.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the present invention described in the claims below. It will be appreciated that it can be changed.

Claims (9)

(1) fermenting soybeans, (2) immersing the fermented soybeans in juice; (3) powdering the soaked fermented soybeans, (4) a method of producing fermented soybeans, comprising the step of mixing and molding the fermented soybean powder and the juice solution. The method of claim 1, wherein the fermented soybean is fermented soybean for 3 to 5 days at 60 to 80 ℃ or 1 to 3 days at 80 to 100 ℃. The method of claim 1, wherein the fermented soybeans are immersed for 1 to 3 days to 1-5 times the weight of the juice relative to the weight of the fermented soybeans. The method of claim 1, wherein the juice is obtained from any one or more fruits selected from oranges, lemons, apples, pears, peaches, plums, grapes, strawberries, watermelons, cherries. According to claim 1, wherein the juice solution is characterized in that 0.5 to 5 parts by weight of any one or more vegetable juices selected from ginger, cinnamon, onions, green onions, radishes, tomatoes, cucumbers, pumpkins based on 100 parts by weight of fruit juice Method for producing fermented soybeans. The method for producing fermented soybean according to claim 1, wherein the fermented soybean is powdered into 100 to 200 mesh. The method for preparing fermented soybeans according to claim 1, wherein the fermented soybean powder and juice are mixed with 0.5 to 5 times the weight of the juice based on the weight of the fermented soybean powder. The method for producing fermented soybeans according to claim 1, wherein the fermented soybean powder and the juice are mixed to form a spherical shape. The method for producing fermented soybean according to claim 1, further comprising drying at room temperature, drying at a low temperature of 0 ° C to 5 ° C, or lyophilization at -10 ° C to -20 ° C.