KR20060063517A - The method of powder chung kuk jang uses ginseng extraction sap - Google Patents
The method of powder chung kuk jang uses ginseng extraction sap Download PDFInfo
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- KR20060063517A KR20060063517A KR1020040103290A KR20040103290A KR20060063517A KR 20060063517 A KR20060063517 A KR 20060063517A KR 1020040103290 A KR1020040103290 A KR 1020040103290A KR 20040103290 A KR20040103290 A KR 20040103290A KR 20060063517 A KR20060063517 A KR 20060063517A
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- ginseng
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- cheonggukjang
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- 241000208340 Araliaceae Species 0.000 title claims abstract description 20
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 19
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 19
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 19
- 239000000843 powder Substances 0.000 title abstract description 8
- 238000000605 extraction Methods 0.000 title description 3
- 244000068988 Glycine max Species 0.000 claims abstract description 23
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 22
- 235000020710 ginseng extract Nutrition 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 229930182490 saponin Natural products 0.000 claims abstract description 13
- 150000007949 saponins Chemical class 0.000 claims abstract description 13
- 230000008569 process Effects 0.000 claims abstract description 8
- 239000001397 quillaja saponaria molina bark Substances 0.000 claims abstract description 7
- 238000004321 preservation Methods 0.000 claims abstract description 4
- 235000021107 fermented food Nutrition 0.000 claims abstract description 3
- 235000020712 soy bean extract Nutrition 0.000 claims abstract 2
- 235000017709 saponins Nutrition 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 3
- 230000035622 drinking Effects 0.000 claims description 2
- 230000035800 maturation Effects 0.000 claims description 2
- 239000003755 preservative agent Substances 0.000 claims description 2
- 230000032683 aging Effects 0.000 claims 1
- 230000007774 longterm Effects 0.000 claims 1
- 239000000049 pigment Substances 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 11
- 238000009835 boiling Methods 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 3
- 230000005070 ripening Effects 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 238000000227 grinding Methods 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 230000017854 proteolysis Effects 0.000 abstract 1
- 238000009331 sowing Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 8
- 230000035764 nutrition Effects 0.000 description 5
- 235000021404 traditional food Nutrition 0.000 description 5
- 235000019645 odor Nutrition 0.000 description 4
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
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
- 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
- A23V2250/2124—Ginseng
-
- 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
- A23V2300/24—Heat, thermal treatment
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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)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
본 발명은 냄새없는 인삼분말청국장으로써 인삼추출액을 수분 대신 이용한 발효법이란 제목 아래 인삼추출액으로만 청국장을 발효·숙성한 식품으로 콩의 사포닌과 인삼의 사포닌을 혼합한 발효 식품이다.The present invention is a fermented food in which fermented and matured Cheonggukjang with ginseng extract only under the title of fermentation method using ginseng extract instead of moisture as ginseng powder Cheonggukjang without smell.
보다 상세하게는 본 발명은 콩과 인삼추출물을 혼합하여 제조함으로써 콩의 사포닌과 인삼의 사포닌을 혼합한 식품으로, 콩이 단백질 분해에서 아미노산으로 변하는 과정에서 인삼의 사포닌이 더욱 그 효과를 향상시킨다. 따라서 많은 사람들에게 더욱 질 높은 식품을 제공하기 위하여 개발한 것이다.More specifically, the present invention is prepared by mixing soybean and ginseng extracts, which is a food mixture of saponin of soybean and saponin of ginseng, and saponin of ginseng further improves its effect in the process of changing soybean into amino acids in proteolysis. Therefore, it was developed to provide food of higher quality to many people.
기본 청국장분말에 첨가분말을 일정 비율로 혼합한 기존의 방식을 완전 탈피, 콩을 불리고 삶는 단계부터 인삼추출액만을 이용하는 것은 물론, 발효, 숙성, 건조까지의 모든 단계를 거쳐 완성된 제품을 분말화하여 많은 사람들이 편리하게 물이나 음료, 우유에 타서 먹을 수 있도록 하였음.Complete peeling of the existing method of mixing the basic Cheonggukjang powder with a certain ratio, using the ginseng extract from the step of boiling and sowing, and powdering the finished product through all stages from fermentation, ripening and drying. Many people find it convenient to eat water, drinks or milk.
또한 본인이 연구·개발한 발효방법으로 청국장 특유의 역한 냄새를 없앤 제품으로써 먹기에 거부감이 없어 누구나 쉽게 음용할 수 있음. 덧붙여, 수분을 완전 제거한 분말제품으로써 보존성과 보급성면에서도 훌륭하게 이루어진 것에 이 식품의 특징이 있음.In addition, it is a fermentation method developed and researched by myself, which eliminates the unique smell of Cheonggukjang. In addition, it is a powder product that completely removes moisture and is excellent in terms of preservation and dissemination.
인삼 추출액 청국장 발효법Ginseng Extract Cheonggukjang Fermentation Method
Description
본 발명은 전통식품 중 하나인 청국장을 인삼의 추출액만을 이용한 발효법으로써, 청국장 제조를 위한 콩의 불림 과정부터 발효 및 숙성과정에 이르는 전 과정에서 콩에 인삼 추출액만을 흡수시켜 콩의 사포닌과 인삼의 사포닌이 완전 결합되게 하는 방식이다. 인삼을 일정량의 첨가물 식으로 섞는 것과는 차별화한 기술방법이다.The present invention is a fermentation method using only the ginseng extract of the ginseng, one of the traditional foods, soybean saponin and saponin of the ginseng by absorbing only the ginseng extract in soybean during the entire process from soaking process to fermentation and ripening process This is how it is fully coupled. It is a different technology from mixing ginseng with a certain amount of additives.
전통식품을 현대인의 취향에 맞도록 냄새를 없애고, 무방부제, 무색소, 무염처리 등으로 대중의 건강을 고려하였으며, 전통방식을 토대로 발효하여 자연건조한 후 분말화하여 사용자가 취향에 맞는 음료에 타서 함께 음용할 수 있도록 전통식품을 현대화하고 대중화 식품으로 개발한 청국장 발효법이다.Traditional foods are eliminated to suit the tastes of modern people, and the health of the public is taken into consideration by using preservative-free, colorless, and salt-free treatments.It is fermented based on traditional methods, dried naturally, and then powdered. It is a fermentation method of Cheonggukjang that modernized traditional foods and developed them as popular foods for drinking.
현대는 빠르게 움직이고, 따라서 많은 사람들은 건강을 해치기 쉬운 조건에서 살아가고 있다. 빠르고 쉽게 맛있는, 그리고 싸면서 질 좋은 식품을 현대인은 요구한다.Modern times are moving fast, so many people live in conditions that are prone to harm. Modern people demand fast, easy, delicious, cheap and quality food.
그 중 모두가 알면서도 접하기 어려운 것이 전통식품 중 하나인 청국장이다. 도심의 주거형태는 아파트가 많은데 주거환경을 이유로 손수 발효하거나 요리를 한다는 것이 쉬운 일만은 아니다. 하지만 같은 시간에 섭취하되 질 좋은 식품을 편리하에 섭취하려는 욕구는 커져만 간다. 아무리 기호 식품이라 해도 공동체의 주거형태인 아파트에서 타인에게 피해가 되는 이취를 풍기며 자신만의 식욕을 해결할 수는 없는 것이다. 대중성에 발맞추어야 함은 물론 청국장의 좋은 이면의 난재(이취)들을 풀어야 하다는 과제도 함께하는 것이 현실이다. 그러한 이유에서 청국장을 분말로 섭취하여 편리성을 찾게 된 것이다. 그리고 편리성 다음으로 대중은 영양학적 측면까지 요구하는 것이 현실이다.One of them is Cheonggukjang, one of the traditional foods. In urban dwellings, there are many apartments, but it is not always easy to ferment or cook by hand due to the residential environment. At the same time, however, the desire to consume high-quality foods conveniently is only growing. Even if it is a favorite food, you cannot solve your own appetite by giving off bad smells to others in the apartment, which is a form of community housing. In addition to keeping up with the popularity, the reality is that the challenges behind the good side of Cheonggukjang should be solved. For that reason, the intake of Cheonggukjang powder will find convenience. And next to convenience, the public demands nutritional aspects as well.
위의 여러 가지 이유로 영양과 편리성을 고려하여 연구개발한 것이 인삼 추출액을 이용한 분말청국장이다.For various reasons mentioned above, research and development considering nutrition and convenience is the powder Cheonggukjang using ginseng extract.
본 발명은 전통식품 중 하나인 청국장의 대중화의 걸림돌이 되는 이취를 제거하고 찌개로 끓였을 때 파괴되는 영양 손실을 막는 등의 장점을 보안하고 대중식품으로 거듭나기 위하여 새로운 기술을 접목한 발효법이다. 인삼의 사포닌과 콩의 사포닌이 결합되는 과정에서 콩의 발효시 발생하는 암모니아를 인삼의 사포닌이 억제하여 청국장 특유의 이취를 제거할 수 있으며, 또한 콩의 사포닌을 배가 시켜 영양면에서도 더욱 효과적이다.The present invention is a fermentation method incorporating new technology to secure the advantages of eliminating the odor that is the obstacle of the popularization of Cheonggukjang, one of the traditional foods, and to prevent the loss of nutrition that is destroyed when boiled with stew. Ginseng saponins and soybean saponins are combined to inhibit ammonia generated during fermentation of soybeans to remove odors unique to Cheonggukjang, and also to double the saponins of soybeans in terms of nutrition.
따라서 현대의 청국장은 편리성과 영양성 그리고 대중성까지 검토·연구되는 먹거리로 재조명 되어야함이다. 청국장의 우수성과 인삼의 우수성은 이미 잘 알려져 있으며 우리생활과 오랜 역사를 함께해왔다. 콩은 질 좋은 우리들의 먹거리였으 여, 인삼은 우리들의 훌륭한 약재로 쓰여지는 등 우리 생활에 함께했다.Therefore, the modern Cheonggukjang should be reexamined as the food that is examined and studied for convenience, nutrition and popularity. Cheonggukjang's excellence and ginseng's excellence are well known and have a long history with our life. Soybeans were our food of good quality, and ginseng was used as our good medicine.
허나 콩은 소화가 잘 안된다고 해서 두부나 된장, 청국장 등으로 만들어 먹었다. 된장에 비해 두부나 청국장은 보존상에 취약점이 있다. 방부제 없이 영양의 향상과 제품의 지속을 위하여 발명하게 된 것이 인삼추출액을 이용한 분말청국장이다.However, beans were not digested well, but they were made with tofu, miso, and cheonggukjang. Compared to doenjang, tofu or cheonggukjang has a weakness in preservation. What is invented for the improvement of nutrition and the continuation of products without preservatives is powdered soybean paste using ginseng extract.
제철에 수확한 수삼을 추출(액기스화)하여 콩 불림 과정과 삶기 과정, 그리고 발효에서 숙성단계까지 전 과정에서 콩에 인삼 추출액을 흡수시켜 콩과 인삼의 사포닌이 결합되는 새로운 사포닌의 탄생을 목적으로 한 것이 본 발명의 목적이다.The purpose of this study is to extract (extract) ginseng harvested in season, soaking ginseng extracts in soybeans during soaking, boiling, and fermentation to maturation, to create new saponins in which soybean and ginseng saponins are combined. One is the object of the present invention.
본 발명은 인삼추출액을 이용한 분말청국장을 제조하는 방법에 있어 설명은 아래와 같다.The present invention is described in the method for producing a powder Cheonggukjang using ginseng extract is as follows.
1) 추출공정 : 지장수에 인삼(수삼)을 넣고 필요한 추출액이 될 때까지 조린다.1) Extraction process: Add Ginseng (Ginseng ginseng) to Jijangsu and simmer until necessary extract.
2) 세척 및 불림공정 : 농협을 통하여 수매한 콩을 깨끗이 세척한 후, 지장수로 추출한 인삼액의 양을 콩의 2배로 잡고 장시간 불린다.2) Washing and soaking process: After washing soybeans purchased through Nonghyup, hold the amount of ginseng extract extracted with Jijangsu twice as long as soybeans and soak for a long time.
3) 익힘(삶기)공정 : 추출 공정에서 추출된 인삼추출액으로 가마솥에 장시간 콩을 삶는다.3) Boiling process: Ginseng extract from the extraction process is used to boil beans for a long time in the cauldron.
4) 발효 및 건조공정 : 인삼추출물로 삶은 콩을 용기에 넣고 이취를 없애는 독자적 방법으로 일정온도와 습도에서 발효한 후 숙성하여 자연건조한다.4) Fermentation and Drying Process: Soybeans boiled with ginseng extract are put in a container and removed by odor, fermented at a certain temperature and humidity, then aged and dried naturally.
5) 분쇄 및 포장공정 : 건조된 콩은 분쇄기를 이용하여 원하는 분말의 상태 로 분쇄해 실험성적을 거친 위생용기에 넣고 포장한 후, 유효일자를 찍어 음냉보관한다.5) Grinding and packaging process: The dried beans are ground in a state of the desired powder using a grinder, put into a sanitary container that has undergone experimental results, and then packaged in a valid date.
이상에서 설명한 바와 같이 발명의 작용효과는 다음과 같다.As described above, the effects of the invention are as follows.
인삼추출액이 콩에 투입하여 불림과 삶는과정, 발효과정과 숙성과정에서 재차 배합 투입됨으로써 일정량의 첨가물 식으로 섞는 것과는 차별화하였다 또한 인삼의 사포닌과 콩의 사포닌을 최대로 활용한 것이 장점이며 미각적뿐만 아니라 영양학적 측면에서의 차별화한 것이 본 발명의 핵심이라 할 수 있다.The ginseng extract is added to the soybeans in soaking, boiling, fermentation, and ripening, so that it is mixed with a certain amount of additives. But differentiation in nutritional aspects can be said to be the core of the present invention.
청국장의 취약점이었던 역한 냄새를 없애어(전통방식을 토대로 한 독자적인 발효법) 대중화 식품으로써의 거듭남은 물론, 영양적 측면과 보존성 측면까지 해결 하였으며 대중의 먹거리로써의 편리성까지 해결한 것이 본 발명의 목적 및 발명의 효과이다.The purpose of the present invention is to solve the regeneration as a popularized food, as well as nutritional and preservation aspects by eliminating the irritating odor that was a weak point of Cheonggukjang (traditional method). And effects of the invention.
인삼을 이용한 콩 발효식품은 새로운 식품은 물론 나아가 의약품까지의 개발 가능한 훌륭한 우리의 먹거리라 자평한다.Soybean fermented foods using ginseng are our good food that can be developed into new foods and even pharmaceuticals.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100922252B1 (en) * | 2008-09-23 | 2009-10-15 | 김도연 | Method of lactic-acid fermented substitute food |
| KR101015700B1 (en) * | 2010-09-16 | 2011-02-22 | 홍진석 | Fermentated ginseng and fermentation method for the same |
| KR101136188B1 (en) * | 2008-10-08 | 2012-04-17 | 김철수 | The beverage to add some amount of fermented black small soybean, thereof its manufacture method |
| KR101291388B1 (en) * | 2011-03-14 | 2013-07-30 | 이현구 | Crude Saponin Mixture Extracted from Fermentation Mixture of Soybean and Ginseng Having a Functionality for Hangover and It's Preparation Methods |
| CN110810826A (en) * | 2018-08-10 | 2020-02-21 | 韩圣浩 | Food fermentation method |
-
2004
- 2004-12-06 KR KR1020040103290A patent/KR20060063517A/en not_active Application Discontinuation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100922252B1 (en) * | 2008-09-23 | 2009-10-15 | 김도연 | Method of lactic-acid fermented substitute food |
| KR101136188B1 (en) * | 2008-10-08 | 2012-04-17 | 김철수 | The beverage to add some amount of fermented black small soybean, thereof its manufacture method |
| KR101015700B1 (en) * | 2010-09-16 | 2011-02-22 | 홍진석 | Fermentated ginseng and fermentation method for the same |
| KR101291388B1 (en) * | 2011-03-14 | 2013-07-30 | 이현구 | Crude Saponin Mixture Extracted from Fermentation Mixture of Soybean and Ginseng Having a Functionality for Hangover and It's Preparation Methods |
| CN110810826A (en) * | 2018-08-10 | 2020-02-21 | 韩圣浩 | Food fermentation method |
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