KR20060022621A - The manufacturing process of pine chungkukjang(fermented soybeans) utilize pine extractant and essential oil - Google Patents
The manufacturing process of pine chungkukjang(fermented soybeans) utilize pine extractant and essential oil Download PDFInfo
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- KR20060022621A KR20060022621A KR1020040071499A KR20040071499A KR20060022621A KR 20060022621 A KR20060022621 A KR 20060022621A KR 1020040071499 A KR1020040071499 A KR 1020040071499A KR 20040071499 A KR20040071499 A KR 20040071499A KR 20060022621 A KR20060022621 A KR 20060022621A
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- sol
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- 239000000341 volatile oil Substances 0.000 title claims abstract description 15
- 244000068988 Glycine max Species 0.000 title claims abstract description 11
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 235000008331 Pinus X rigitaeda Nutrition 0.000 title abstract description 7
- 235000011613 Pinus brutia Nutrition 0.000 title abstract description 7
- 241000018646 Pinus brutia Species 0.000 title abstract description 7
- 239000000284 extract Substances 0.000 claims abstract description 10
- 238000005406 washing Methods 0.000 claims description 2
- 238000007598 dipping method Methods 0.000 claims 1
- 230000005070 ripening Effects 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000000144 pharmacologic effect Effects 0.000 abstract description 4
- 235000012046 side dish Nutrition 0.000 abstract description 3
- 239000002075 main ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 16
- 244000046052 Phaseolus vulgaris Species 0.000 description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 8
- 239000010902 straw Substances 0.000 description 7
- 244000063299 Bacillus subtilis Species 0.000 description 5
- 235000014469 Bacillus subtilis Nutrition 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 235000021107 fermented food Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000021403 cultural food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000002781 deodorant agent Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 230000003419 expectorant effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002757 inflammatory effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003739 neck Anatomy 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
본 발명은 솔 추출액(pine extractant)과 정유(essential oil)를 이용한 솔 청국장 제조방법에 관한 것이다.The present invention relates to a method for producing sol cheongukjang using a pine extractant (essential oil) and essential oil (essential oil).
본 발명은 솔 추출액과 정유의 약리적 기능성 등을 이용하여 청국장의 식품 영양적 기능과 약리적 기능 등을 갖는 이취 없는 솔 청국장을 제조 하는 방법으로The present invention is a method for producing a odor-free brush Cheonggukjang having the nutritional and pharmacological functions of chunggukjang by using the pharmacological functionalities of sol extract and essential oil, etc.
종래의 반찬류의 청국장에서 식품의 주원료로 다용도로 사용 할 수 있도록 발명한 솔 청국장 제조방법으로 건강식, 제과, 제방, 피자, 소세지, 순대등의 원료 및 부재료 등 다용도로 사용 하도록 함에 있다.Sol Cheonggukjang is a method of manufacturing soybean soup that is invented so that it can be used as a main ingredient of foods in conventional side dishes.
Description
일반적으로 청국장 제조방법은 삶아낸 콩을 볏짚에 붙어 있는 고초균(枯草菌)이라 부르는 바실루스 서브틸리즈(Bacillus subtilis : 간상균 분해효소)를 이용하여 띄워 만든다In general, the production method of Cheonggukjang is made by using Bacillus subtilis (Bacillus subtilis) called Bacillus subtilis attached to rice straw.
발효과정 중에 고초균이 생산하는 효소에 의해서 그 특유의 맛과 냄새를 내는 동시에 원료 대두의 당질과 단백질에서 유래된 끈적끈적한 점질물을 생성한다.Enzyme produced by Bacillus subtilis during fermentation produces its own unique taste and odor and at the same time produces sticky slime derived from sugar and protein of raw soybean.
볏짚에 부착되어 청국장 제조에 이용되는 바실루스 서브틸리즈는 포자를 형성하는 호기성균으로 최적온도는 40∼42℃이다.Bacillus subtilis attached to rice straw and used for the production of Cheonggukjang is an aerobic bacterium that forms spores.
우리 조상들은 이 균이 볏짚에 많이 부착되어 있는 것을 알고, 또 호기적 성질을 갖고 있는 것을 고려하여 볏짚으로 만든 바구니나 시루에 짚과 같이 찐 콩을 띄운 다음 아랫목에 이불 등으로 싸서 최적 온도를 유지하였다.Our ancestors know that the bacteria are attached to rice straws, and considering their aerobic properties, they float straw baskets or steamed beans like straw in straw baskets and wrap them with blankets on their lower necks to maintain optimal temperatures. It was.
그 뿐 아니라 기호를 돋구기 위하여 마늘, 고춧가루와 함께 소금을 넣어 저장성을 갖게 하였으며, 강력한 프로테아제를 함유하고 있어 여러 가지 아미노태 질 소가 암모니아태 질소로 변한다는 사실을 알고 가을 겨울철에 수시로 만들어 먹었다는 것은 합리적인 식생활의 일면이라 할 수 있다.In addition, salt and garlic and red pepper powder were added together to make the food more potent, and the salt contained strong protease, so it was known that various amino nitrogens were changed to ammonia nitrogen, and they were often made in autumn and winter. It is a aspect of rational eating.
또한 솔잎은 옛사람들이 심신을 단련하는 데 선식으로 쓰였으며 각종 건강 개선 기능이 있는 것으로 알려지고 있다.Pine needles are also used by older people to train their bodies and minds, and are known to have various health-improving functions.
토종 자생식물인 솔[소나무,pine]의 추출액(pine extractant)과 정유(essential oil)는 식품영양학적 기능뿐 아니라 약리학적기능으로 일반적으로 terpene, alcohol, aldehyde등과 같은 여러 가지 복합화합물로서 이런 복합물질로 구성된 성분들이 질병을 치료하는데 광범위한 효능을 갖고 있다. 정유 성분에 의한 효능은 함염증성, 식욕증진, 건위강장, 순환촉진성, 신경안정성, 거담성, 탈취성, 항균력, 살균성.등이 현재 알려지고 갖고 있다.Pine extracts and essential oils of native native plants are not only food and nutritional functions but also pharmacological functions. These compounds are generally complex compounds such as terpene, alcohol, and aldehyde. Ingredients consist of a wide range of efficacy in treating the disease. Efficacy with essential oils is inflammatory, appetite, healthy tonic, circulatory, neuro-stable, expectorant, deodorant, antibacterial, bactericidal.
본 발명은 상술한 바와 같이 솔 추출액과 정유의 기능성등을 이용하여 청국장의 식물영양학적 기능, 약리학적 기능을 갖는 이취 없는 솔 청국장을 제조하는 방법이다.The present invention is a method for producing a odor-free sol cheongukjang having phytonutrient function, pharmacological function of the cheonggukjang using the sol extract and the essential oil and the like as described above.
콩을 이용한 발효식품은 우리 민족 뿐 아니라 세계적 식품으로 그 선호도가 증가하고는 있으나Fermented foods using soybean are not only Korean people but also global foods.
타 발효식품에 비하여 특히 콩의 이용은 발효과정 중 그 특성상 특이한 냄새등 으로 인하여 선호도, 기호도 및 이용도가 국한 되여 있는 현실이다Compared to other fermented foods, in particular, the use of soybean is limited in preference, preference and use due to its peculiar smell during fermentation.
우리민족의 중요한 단백질 급원이며 건강식품이며 전통식품을 세계의 식품으로의 개발은 물론 세대와 식생활구조등을 달리하는 세계적 식품문화에도 적응될수 있는 식품으로 콩 발효식품의 단점을 개선, 개발한 이취 없는 솔 청국장 발명은 세계적 식품문화에 우리나라의 전통식품으로서 크게 기여할 것으로 확신합니다.It is an important source of protein, health food, and food that can be adapted to the global food culture of different generations and dietary structures. Sol Cheonggukjang is sure to contribute greatly to the global food culture as Korea's traditional food.
본 발명은 콩 발효식품의 특이한 냄새를 솔 추출액과 정유를 이용하여 특이한 냄새가 없는 솔 청국장 제조에 관한 것으로 그 제조방법은 다음과 같다The present invention relates to the production of sol cheonggukjang with no peculiar smell by using a sol extract and essential oils of the peculiar smell of soybean fermented food, the manufacturing method is as follows.
제 1 공정[솔 추출액, 정유 추출공정]1st process [sol extract, essential oil extraction process]
송엽, 송절을 정선, 세척하여 증숙, 냉각하여 솔 추출액과 정유를 추출한다Selected, washed, steamed and cooled pine leaves and pine leaves to extract sol extract and essential oil
솔 추출액은 Brix 60이상으로 하고 정유는 PH 3 - 3.5 한다Brush extract is made above Brix 60 and essential oils should be PH 3-3.5
제 2 공정[콩 불리기 공정]2nd process [bean soaking process]
콩을 정선, 세척한후 세척한 콩을 솔 정유에 침지한다.After selecting and washing the beans, soak the washed beans in brush essential oil.
콩과 솔 정유의 중량비 1 : 3 로 하고 10시간 정도(온도조건에 따라 변함. 통상 청국장 콩 불림과 동일) 불린다The weight ratio of soybean and brush essential oil is 1: 3, and it is called for about 10 hours (varies depending on the temperature conditions.
제 3 공정[콩 삶기 공정]The third process [bean boiling process]
제2공정의 불려진콩을 중불에서 충분히 삶는다.Boil the soybeans in the second process well on medium heat.
콩이 연한 갈색으로 변하고 손으로 부스러질 정도로 연하게 삶 는다Boil the beans light brown and light enough to crumble by hand
제 4 공정[식히기 공정]4th process [cooling process]
제4공정의 삶아진 콩은 뜨거운 채로 채반에 올려놓고 식히기 한후 다른 그릇으로 옮긴다The boiled beans of the 4th process are left hot, put on a tray, cooled, and then transferred to another bowl.
제 5 공정[청국균 접종 공정]The fifth process [blue bacteria inoculation process]
청국균과 볏짚을 콩과 함께 잘 버무린다.Mix the soybeans and rice straw with the beans well.
제 6 공정[발효공정]6th process [fermentation process]
제5공정의 잘 버무린 콩을 40c - 50c도에서 2 - 3일간 발효시킨다.Tossed soybean of step 5 is fermented at 40c-50c for 2-3 days.
1일후부터는 중간중간 뚜껑을 열어보아 발효상태를 관찰하고 휘져어서 끈적끈적한 진이 나오는 것을 확인한다After 1 day, open the middle lid to observe the fermentation state and bend it to make sticky jeans.
제 7 공정[솔추출액 첨가공정]7th process [brush extract liquid addition process]
제6공정의 발효과정이 완료된 청국장에 제1공정에서 추출된 솔추출액 (Brix60이상)을 2 - 3 % 첨가 혼합 한다Add 2-3% of Sol Extract (Brix60 or higher) extracted in the first step to Cheonggukjang after the fermentation process of Step 6 is completed.
제 8 공정[조미료 첨가공정]8th process [seasoning process]
제7공정의 청국장에 적당량의 소금등 조미료를 첨가 용기에 넣어 포장한다.In the Cheonggukjang of the 7th step, seasonings such as salt are added to the addition container and packed.
상술한 바와 같이 본 발명은 종래의 반찬류의 청국장을 탈피한 식품의 주원료로서 다용도로 사용 할수 있도록 이취가 없는 청국장을 제조하는 방법으로 건강식, 제과, 제빵, 피자, 소세지, 순대등의 원재료 및 토핑등 부재료로 사용 할수 있도록 발명한 것임.As described above, the present invention is a method of manufacturing a cheonggukjang without odor so that it can be used for various purposes as a main ingredient of the food, which is a side dish of the conventional side dish of Cheonggukjang. Invented to be used as a subsidiary material.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020040071499A KR20060022621A (en) | 2004-09-07 | 2004-09-07 | The manufacturing process of pine chungkukjang(fermented soybeans) utilize pine extractant and essential oil |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012169704A1 (en) * | 2011-06-09 | 2012-12-13 | 덕성여자대학교 산학협력단 | Method for enhancing storage stability of traditional soybean paste |
| CN103275090A (en) * | 2013-06-14 | 2013-09-04 | 北京林业大学 | Method for rapidly extracting fat soluble chlorophyll from pine needles by combining enzymatic hydrolysis with flash-type extraction |
-
2004
- 2004-09-07 KR KR1020040071499A patent/KR20060022621A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012169704A1 (en) * | 2011-06-09 | 2012-12-13 | 덕성여자대학교 산학협력단 | Method for enhancing storage stability of traditional soybean paste |
| CN103275090A (en) * | 2013-06-14 | 2013-09-04 | 北京林业大学 | Method for rapidly extracting fat soluble chlorophyll from pine needles by combining enzymatic hydrolysis with flash-type extraction |
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