KR20070078345A - Lentinus edodes soybean paste new - Google Patents
Lentinus edodes soybean paste new Download PDFInfo
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- KR20070078345A KR20070078345A KR1020060008583A KR20060008583A KR20070078345A KR 20070078345 A KR20070078345 A KR 20070078345A KR 1020060008583 A KR1020060008583 A KR 1020060008583A KR 20060008583 A KR20060008583 A KR 20060008583A KR 20070078345 A KR20070078345 A KR 20070078345A
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- shiitake
- soybeans
- cheonggukjang
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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
- A23L31/00—Edible extracts or preparations of fungi; 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
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
Abstract
Description
본 발명은 표고버섯청국장. 그 제조방법에 관한 것으로서, 보다 더 상세하게는 콩에 쑥 추출물과 표고버섯을 첨가하여 황토발효 실에서 바실러스 균을 접종시키는 것을 특징으로 하는 표고버섯청국장 및 표고버섯청국장 가루, 표고버섯청국장환 그 제조 방법에 관한 것이다. The present invention shiitake mushroom soup. Regarding the manufacturing method, more specifically, the addition of wormwood extract and shiitake mushrooms in soybeans, shiitake mushroom soybean paste and shiitake mushroom soybean paste powder, shiitake mushroom soybean soup, characterized in that the inoculation of Bacillus bacteria in ocher fermentation chamber It is about a method.
황토를 풀어 만든 지장 수 에 불린 콩을, 종래의 솥에 삶지 아니하고, 증자기를 이용하여 찌는 기술로, 찐 콩의 수분함량이 적어 영양가의 손실과, 암모니아 가스 냄새도 줄어든다.The soybeans, which have been made by releasing ocher, are steamed using a steamer instead of being boiled in a conventional pot. Steamed beans have a low moisture content, which reduces nutritional value and reduces the smell of ammonia gas.
청국장은 콩 발효식품 중에서 가장 짧은 기간(2-3일)에 발효가 완성되며, 이때 특이한 풍미와 우수한 영양성분을 포함하여 가장 효과적으로 콩을 먹을 수 있는 고유한 전통 발효 식품이다. 1760년 유중림에 의해 출간된 증보산림경제에 전국장 제법 에 관한 부분에서 “대두를 씻어 삶아서 볏짚에 싸서 따뜻하게 3일을 두면 생진이 난다”고 하였다. 이는 전시에 단시간으로 부식을 제조하였던 이유에서 비롯되었으며, 또한 청국에서 전래 되었다고 해서 청국장이라고도 하였다. 일본의 기록을 보면 절 아래 주민들이 승려들을 위하여 부식으로 납품하였다 하여 “납두”(natto)라는 말이 사용되었는데 이는 일본에서 육식을 피해야 하는 승려들의 단백질 급원으로 청국장을 상용한 것 같다. Cheonggukjang is fermented in the shortest period (2-3 days) among soybean fermented foods, and it is a unique traditional fermented food that can eat beans most effectively, including its unique flavor and excellent nutritional ingredients. In the section of the National Botanical Law on the Jeungbo Forest Economy, published by Yujung Forest in 1760, he said, “Washing soybeans, wrapping them in rice straw, and warming them for three days gives birth.” This originated from the reason that the corrosion was produced in a short time in the exhibition, and it was also called Cheonggukjang because it was introduced in Cheongguk. According to the Japanese record, the word “natto” was used because the people under the temple delivered it to the monks for corrosion, which seems to have used Cheonggukjang as a protein source for monks to avoid eating meat.
청국장에 들어 있는 다양한 생리활성물질로 먼저 청국장 발효균 바실러스는 단백질 분해 효소 프로테아제(protease)를 생산하는데, 이는 인체에 있는 혈전을 녹이는 작용을 한다. 이러한 혈전이 심장혈관을 막으면 심근경색이 되고, 뇌혈관을 막으면 뇌졸중을 일으키게 된다.Cheonggukjang is a variety of biologically active substances in the first, Cheongguk fermented bacteria Bacillus produces protease (protease), which acts to dissolve blood clots in the body. These clots block myocardial infarction, and myocardial infarction blocks the blood vessels that cause stroke.
청국장에 들어있는 단백질 분해효소는 인체에서 2-12시간까지 머물며 혈관에 있는 혈전을 녹이므로 중풍이나 심장병 등 예방하는 효과를 볼 수 있다. 또한 청국장이 발효되면서 갈변 물질은 콩에 비해 무려 8배 이상이나 증가한다. 이 갈변 물질은 항산화 효과가 있으며, 인슐린 분비를 원활하게 해주므로 당뇨병 개선에 도움을 주기도 한다. Proteolytic enzymes contained in Cheonggukjang stay for 2-12 hours in the human body to dissolve blood clots in blood vessels, which can help prevent strokes and heart disease. In addition, as fermented soybean paste, browning material increases by eight times compared to soybeans. This browning substance has an antioxidant effect and can help improve diabetes by releasing insulin.
청국장에 존재하는 레시틴(lecithin)은 혈관 내의 콜레스트롤 이나 기름기 성분을 흡착하여 배설하는 기능이 있어 혈관에 노폐물이 끼는 것을 막아준다. 또한 레시틴 을 인슐린 분비를 촉진함으로 당뇨 개선 효과도 있다. Lecithin, which is present in Cheonggukjang, has the ability to adsorb and excrete cholesterol and oily components in blood vessels, thus preventing waste products from entering the blood vessels. It also improves diabetes by promoting insulin secretion.
콩을 물에 불릴 때 보면 하얀 거품성분 사포닌은 혈액 속에 과다한 콜레스트롤이나 지방 성분을 흡착하여 배설함으로 비만을 방지하는 역할도하며, 암 발생을 억제하는 항암물질로도 인정받고 있다. When soybeans are called in water, white foamy saponin absorbs excess cholesterol and fat in the blood and excretes it, preventing obesity, and is also recognized as an anticancer substance that suppresses cancer.
콩 속에는 아이소플라본(isoflavone, 콩에 천연적으로 존재하는 생리활성물질) 종류인 제니스틴(genistin), 다이드진(daidzin), 글라이시틴(glycitin)등이 있다. 이들은 당과 결합 되어 있어 흡수율이 떨어지는데, 청국장으로 발효되면 청국장 속에 들어 있는 당을 제거하는 효소에 의해 제니스틴이 제니스테인(genistein)으로 바뀌고 흡수율이 높아진다. Soybeans include isoflavones, which are naturally found in soybeans, such as genistin, daidzin, and glycytin. They are combined with sugars, so the absorption rate is lowered. When fermented with Cheonggukjang, the enzyme that removes sugar contained in Cheonggukjang converts Genistein to genistein and increases the absorption rate.
제니스테인은 항산화물질, 항암물질로 알려져 있는데 구조적으로 여성호르몬인 에스트로겐과 유사하다. 체내에 에스트로겐이 부족할 때는 에스트로겐 역할을 에스트로겐이 과다할 때는 항에스트로겐 역할을 한다. 골다공증이나 기타 여성의 폐경기 증후군은 에스트로겐의 부족과 관련이 있다. 이때 제니스테인은 에스트로겐의 역할을 수행한다. Genistein is known as an antioxidant and anticancer substance, and is structurally similar to the female hormone estrogen. When the body lacks estrogen, it acts as an estrogen. Osteoporosis and other menopausal syndromes in women are associated with a lack of estrogen. Genistein acts as an estrogen.
유방암은 과다한 에스트로겐과 관련이 알려져 있는데, 이때는 제니스테인이 항 에스트로겐 역할을 한다. 결국 제니스테인은 조절 에스트로겐인 셈이다. 활성산소는 세포에 손상을 끼침으로써, 암과 각종 염증, 동맥경화 등을 일으키는 주범으로 알려져 있다. 따라서 항산화물질을 충분히 섭취하는 것은 각종 생활습관 병 예방이나 치료에 도움이 된다. Breast cancer is known to be associated with excess estrogen, where genistein acts as an anti-estrogen. After all, Genistein is a regulatory estrogen. Free radicals are known to cause cancer, various inflammations, and arteriosclerosis by damaging cells. Therefore, consuming enough antioxidants can help prevent or treat various lifestyle diseases.
콩을 발효시킨 청국장은 원재료인 콩에 비해 항산화도가 2배 가까이 증가하는 것을 확인할 수 있다. 따라서 항산화물질의 섭취 면에서 볼 때, 콩 보다는 청국장을 먹는 것이 더 유리하다고 볼 수 있다. Cheonggukjang fermented soybeans can be seen that the antioxidant activity is nearly double compared to the raw soybeans. Therefore, in terms of antioxidant intake, it is more advantageous to eat Chungkookjang than soybeans.
(문헌. 조영수 차재영 교수. 기능성 식품학. 2005년 개정판. p 177-181 동아대학교출판부) (Document. Prof. Young-Soo Cho, Jae-Young Cha. Functional Food Science. 2005 Revision. P. 177-181 Dong-A University Press)
청국장은 식품산업 발전으로 발효식품이 재조명됨으로, 현대 웰빙 문화가 확산되는 흐름 속에 청국장과 표고버섯은 기능성 식품으로 주목 받고 있으며, 연구 개발이 지속되고 있다.As the fermented food is re-lighted due to the development of the food industry, Cheonggukjang is attracting attention as a functional food, and research and development continues.
종래 대한민국 등록특허 10-0485885 호는 생 표고버섯과 건 표고가루를 혼합하여 발효 점은 고온으로 47-57도C 제조 과정을 기술하고 있으며, 대한민국 등록특허 10-0509426호는 표고버섯분말을 미량으로 첨가하여 발효 실 온도는 1차 20-25도C에서, 2차 30도C에서,3차는 20도C 등 저온에서 온도 변화를 기술하여, 본 발명과 발효실의 온도, 등 다른 점이 있다.Conventional Republic of Korea Patent No. 10-0485885 describes the manufacturing process of 47-57 degrees C fermentation point at a high temperature by mixing raw shiitake mushrooms and dried shiitake powder, Republic of Korea Patent No. 10-0509426 has a small amount of shiitake mushroom powder By adding the fermentation chamber temperature at the first 20-25 degrees C, the second 30 degrees C, the third describes the temperature change at a low temperature, such as 20 degrees C, the present invention and the temperature of the fermentation chamber, and so on.
청국장에 사용되는 국산 우리 콩은 우리나라 밭과, 종래 벼를 심던 논에서 재배되는 콩으로, 추곡수매가 폐지됨으로 쌀을 생산하던 농민들은 그 터전을 지키고 살아가고자 대체 작물로 콩을 심고, 그 열매로 청국장을 개발하고 있으며, 외국 수입산 콩 보다는, 맛과 향과 청국장 발효율이 높은 것은 그간 제조 경험과, 관련 학계에서 과학적으로 증명되고 있다.Domestic Korean beans used in Cheonggukjang are beans grown in Korean fields and paddy fields where conventional rice was planted. The farmers who produced rice because the grain purchase was abolished planted beans as alternative crops to protect their livelihoods, Its taste, aroma, and soybean curd efficiency are higher than those of foreign imported soybeans.
일반적으로 표고버섯(Lentinus edodes)은 담자균류 느타리 과 잣 버섯에 속하는 식용버섯으로 떡갈나무 밤나무 참나무 등 활엽수 죽은 고목에서 자생하나 옛날이나, 지금도 산에서 수집을 하는데 어려움과, 채취량이 적어 높은 가격으로 소량이 거래되고 있다. Generally, the shiitake mushroom (Lentinus edodes) is an edible mushroom belonging to the basidiomycetes locust and pine nuts. This is being traded.
일본에서 처음 표고종균 개발을 시작으로 우리도 순수배양한 표고 성형 종균을, 표고생산 임업인 에게 봄철에 주로 공급하고 있으며, 성형 종균을 벌목하여 죽은 참나무 골목에 접종함으로, 생 표고버섯(Oak Mushroom)은 봄과 가을 대량 생산되는 시기는 kg 당 2,500원 미만 출하되고, 겨울철 보온시설 재배는 한때 kg 당 22,500원 이상 경매되는 특수작물이다. Starting with the development of shiitake spawn for the first time in Japan, we also supply purely cultured shiitake spawn to springtime forestry workers in spring, and by harvesting the spawn spawn and inoculating the dead oak alley, The mass production period for spring and autumn is less than 2,500 won per kg, and winter warming cultivation is a special crop that is once auctioned more than 22,500 won per kg.
표고버섯은 저 칼로리 식품으로서 특유의 향과 맛이 좋고 비싼 탓으로, 옛날부터 귀한 음식으로 궁중고급요리에 사용되어왔으며 특히 건 표고버섯 대부분 중국요리 에 사용되어 왔다.Shiitake mushrooms are low-calorie foods because of their peculiar aroma, taste, and high price. Since shiitake mushrooms have been used for high-class cuisine since ancient times, most dried shiitake mushrooms have been used in Chinese cuisine.
생 표고버섯은 최근 버섯재배기술의 발전과 더불어 먹 거리 문화가 현대인의 웰빙 건강시대를 선호하는 탓에 식품점이나, 전문식당, 가정 등 다양한 계층으로부터 각광을 받고 있다. Fresh shiitake mushrooms have recently been spotlighted by various groups, such as food stores, specialty restaurants, and families, due to the development of mushroom cultivation technology and the food culture's preference for the well-being health age of modern people.
버섯은 기능성 식품으로 생리특성(약리효과)으로서 생체방어 (면역부활) 생체항상성의 유지, 생체리듬의 조절, 질병회복, 암, 뇌졸중, 심장병, 성인병에 대한 예방과 개선효과가 지적되어 지고 있다. 그밖에도 콜레스트롤 저하효과, 고지혈증 개선효과, 항혈전 작용 혈압강하 및 노인성 치매증개선 등 여러 가지 유효한 성분이 증명되어있다. Mushrooms are functional foods that have physiological characteristics (pharmacological effects), and have been pointed out to maintain biodeficiency (immune resiliency) bioalways, regulate rhythm, prevent disease, prevent cancer, stroke, heart disease and adult diseases. In addition, various effective ingredients such as lowering cholesterol, improving hyperlipidemia, lowering blood pressure of antithrombotic action, and improving senile dementia have been demonstrated.
(문헌. 기능성 식품학, 2005년 개정판 p 206. 조용수 차재영. 교수, 동아대학교출판부) (Literature. Functional Food Science, 2005 Revision p 206. Jae-Jo Cho, Jae-Young Cha. Professor, Dong-A University Press)
본 발명은 상기와 같은 종래의 문제점을 개선하기 위한 것으로, 지장 수에 불린 콩을 뜨거운 김을 증자기로 찌는 기술과, 쑥 추출물과 건 표고버섯을 첨가함으로, 종래 청국장의 콤콤하고 역한 냄새를 제거함으로, 청국장에 익숙하지 아니한 신세대 소비자들에게 우리 고유 전통 먹거리 문화를 다시 알리고, 기능성 식품으로 표고버섯청국장은 새로운 발효식품 산업으로 발전할 수 있는 기회는 물론, 그 제조방법을 제공하는 데 있다.The present invention is to improve the conventional problems as described above, by steaming soybeans called Jijosu hot steaming steamer, and by adding the mugwort extract and dried shiitake mushrooms, by removing the odor of the conventional Cheonggukjang In addition, the new generation of consumers who are not familiar with Cheonggukjang are reintroduced to our unique traditional food culture, and shiitake mushroom soup is a functional food, as well as an opportunity to develop into a new fermented food industry, as well as to provide a manufacturing method.
표고버섯은 우리나라 지리적 특성상 기후가 선선한 봄과 가을에 생산되고, 계절에 따라 큰 가격 차이가 있다. 더욱 문제되는 것은 저온시설에 보관하지 아니하면 상온에서는 표고버섯 특유의 맛과 향은 물론 버섯(자실체)이 검게 변질 되어 상품성이 없어 수확한 2-3일 안에 생 표고로 시장에 팔지 못할 경우, 생산자들은 생 표고버섯 90.8%수분함량을 일광 또는 열풍건조기로 건조하여, 건 표고버섯 10.6% 수분함량 상태로 보관하거나 시장에 유통한다.Shiitake mushrooms are produced in the spring and autumn where the climate is cool due to the geographical characteristics of Korea, and there is a big price difference depending on the season. What is more problematic is that the mushrooms (fruiting bodies) as well as the taste and aroma of shiitake mushrooms are blackened at room temperature unless stored in a low temperature facility, so they cannot be sold to the market with fresh shiitake within 2-3 days. They dried 90.8% moisture content of fresh shiitake mushrooms in a daylight or hot air dryer, and stored them in a water content of 10.6% dried shiitake mushrooms or circulating them on the market.
예로 우리가 일상 즐기는 라면의 관건은 스프와 건더기에 있으며, 그 건더기에는 아주 작은 량의 건 표고버섯이 있고, 라면 재벌 회사들도 맛에 있어서는 표고버섯 가치를 알아준다. For example, the key to ramen that we enjoy everyday is in soups and toppings, where there is a very small amount of dried shiitake mushrooms, and ramen conglomerates recognize the value of shiitake mushrooms.
건 표고버섯 수분함량 10.6%는 마치 돌덩이처럼 단단하여, 가정이나 식당에서 요리 시에 이용하는 건 표고버섯은 사용하기 8-16시간 전에 물에 또다시 불려서 요리함으로 번거롭고, 건 표고버섯 특유의 그윽한 향이 달아나고, 맛과 영양분이 손실되는 단점과 유통을 개선하기 위하여 본 발명은 표고버섯과 청국장을 혼합하여 제조하는 데 있다.10.6% of dried shiitake mushrooms are as hard as rocks, and they are used for cooking at home or in restaurants.The shiitake mushrooms are soaked in water and cooked 8-16 hours before use, and the unique smell of dried shiitake mushrooms In order to improve the shortcomings and distribution of taste and nutrient loss, the present invention is to prepare a mixture of shiitake mushroom and Cheonggukjang.
본 발명은 상기와 같은 종래의 문제점을 해결하기 위한 것으로, 표고버섯청국장은 황토로 만든 지장수와 쑥 추출물을 국산 우리콩과 혼합하고, 주재료인 건 표고버섯 4중량% 미만 사용한 청국장은 건 표고버섯 맛과, 향, 그리고 영양성분이 충분히 함유하지 않으며, 또 한편은 15중량% 을 더 초과하여 사용하면 건 표고버섯 분말은 비싼 구입가격으로 인한 과량의 건 표고버섯 사용에 따른 원료비 부담 등 경제성의 뚜렷한 효과 상승이 적으므로, 본 발명은 건 표고버섯 6-12중량%을 첨가하여 혼합함으로 청국장 특유의 콤콤하고 역겨운 냄새가 제거되고, 맛과 향이 있는 기능성 식품으로 표고버섯청국장, 표고버섯청국장 가루, 표고버섯청국장환 등 다양하게 제품이 만들어진다. 또한 생 표고버섯이 대량 생산되는 계절에는 경제성과 또한 소비자들 선호도에 따라 생 표고버섯 24-36중량% 마쇄물을 청국장에 첨가할 수도 있다. The present invention is to solve the conventional problems as described above, Shiitake Cheonggukjang is mixed with domestic Korean soybeans Jijisu and mugwort extract made of ocher, the main ingredient is the dried shiitake mushroom taste of less than 4% by weight It does not contain enough scents, flavors, and nutrients, and on the other hand, if it is used in excess of 15% by weight, the dried shiitake mushroom powder has a distinct economic effect such as the burden of raw material cost due to the use of excess dried shiitake mushroom due to the high purchase price. Since the rise is less, the present invention by adding 6-12% by weight of dried shiitake mushrooms, the unique and disgusting smell of Cheonggukjang is removed, and the functional food with taste and flavor is Shiitake Cheonggukjang, Shiitake Cheonggukjang powder, Shiitake mushroom Various products such as Cheonggukjanghwan are made. In addition, during the season when raw shiitake mushrooms are mass-produced, 24-36% by weight grinding of fresh shiitake mushrooms may be added to Cheonggukjang, depending on economic performance and consumer preference.
상기한 목적을 달성하기 위한 본 발명의 표고버섯청국장 제조방법에 있어서, 지장수와 국산 콩을 쑥 추출물과 혼합하고, 뜨겁게 김으로 잘 찐 콩을 표고버섯과 혼합하여 황토 발효실에 바실러스 서브틸러스(Bacillus subtilis)을 접종하여 발효시키는 것을 특징으로 한다.In the method of manufacturing shiitake mushroom Cheonggukjang of the present invention for achieving the above object, mixed Jijangsu and domestic soybean with mugwort extract, and mixed with steamed soybean steamed with shiitake mushroom in Bacillus subtilis (Bacillus) subtilis) is characterized in that the fermentation.
본 발명의 제조 방법을 좀더 상세하게 상술하면, 국산 우리 콩을 황토 맑은 지장 수에 충분히 8-12시간 불린 다음, 콩을 시루에 넣고 뜨거운 김을 이용하여 2-3시간 찌는 기술로서, 콩의 수분함량이 적고 영양가의 손실이 적다. 또한 본 발명의 주재료인 표고버섯은 계절에 따라 중량을 증감하여 생 표고버섯을 분쇄기로 가공하여 80-120 메쉬(mesh) 마쇄물을 첨가할 수도 있다. Detailed description of the manufacturing method of the present invention, the domestic Korean soybeans soaked in the clear ocher water for 8-12 hours, then put the beans in the shiru steaming for 2-3 hours using steaming steam, Low content and low loss of nutritional value In addition, shiitake mushroom, which is the main material of the present invention, may be added to 80-120 mesh (mesh) grinding material by processing raw shiitake mushrooms with a crusher to increase or decrease the weight according to the season.
바람직하게는 생 표고버섯 수분90.8% 을 열풍건조기로 수분함량이 14% 되도록 건조하여야 분쇄하는데 효율적이며, 건 표고버섯은 80-120 메쉬 입자 크기의 범위에서, 바람직하게는 100 메쉬 로 분쇄한다. Preferably, 90.8% of the raw shiitake mushrooms are pulverized by drying them with a hot air dryer so that the moisture content is 14%. Dry shiitake mushrooms are ground in the range of 80-120 mesh particle size, preferably 100 meshes.
기술적으로 표고버섯이 가루 형태로 첨가되는 것이 바람직한 것은 콩의 조성성분과 고루 잘 혼합이 잘 되어서 발효하는데 유리하기 때문이다. 청국장 황토발효 실은 처음 38-42도C에서 16 -18시간 발효되는 청국장 실의 상태를 보아가면서, 다음은 28-30도C에서 24-36시간 청국장 실의 숙성을 관찰하면서 조절한다. 습도는 42-46% 유지함이 가장 효과적이다.Technically, it is preferable that shiitake mushroom is added in powder form because it is well mixed with the composition of soybeans and is advantageous for fermentation. Cheonggukjang ocher fermentation room is controlled by observing the fermentation of Chunggukjang room at 28-30 ° C for the first time after seeing the state of the fermentation room for 16-18 hours at 38-42 ° C. Maintaining 42-46% humidity is most effective.
표고버섯청국장을 열풍건조기로 건조하여 분말 분쇄기로 80-120 메쉬 로 크기로 분쇄하면 표고버섯청국장 가루가 만들어진다. 이 만들어진 가루는 음식에 사용할 수도 있다.Shiitake Cheonggukjang is dried with a hot air dryer and pulverized to a size of 80-120 mesh with a powder mill to make Shiitake Cheonggukjang powder. This powder can also be used for food.
또 다른 용도로 우유, 또는 요구르트 등 여러 일반음료 내지 탄산음료와 혼합하여 사용할 수 있으며 청국장 특유의 냄새가 없어, 기능성 식품으로 영양성분이 풍부하여 간식에 바람직하다It can be mixed with other general beverages and carbonated beverages such as milk or yogurt for another use, and it has no odor peculiar to Cheonggukjang.
또한 표고버섯청국장환은 청국장 가루에 찹쌀가루 2-5중량%를 혼합 반죽하여 일정한 형태로 만들어 열풍건조기로 건조시킴으로 표고버섯 청국장 환이 완성된다. In addition, shiitake mushroom Cheonggukjanghwan is mixed with 2-5% by weight of glutinous rice flour into a uniform form and dried with a hot air dryer to complete the shiitake mushroom Cheonggukjang ring.
이 모든 제품들은 각기 사용에 따른 청국장 용도가 좀 다르지만 성분 구성이나 식품기능성에는 별 차이가 없다. 본 발명은, 청국장 특유의 콤콤하고 역겨운 그 향에 익숙하지 아니한, 소비자들의 입맛에 산과 들에 자생하는 쑥 추출물을 혼합하면 더욱 효과적이다. 그러나 쑥 추출물이 너무 많으면 쑥 추출물의 상승 효과가 적으므로 쑥 1kg에 정제수 40 L 용기에 2-3시간 충분히 담근 뒤 80-95도C에 1-2시간 동안 열수 추출하여 얻는 물을 농축 하면 쑥 추출물을 얻을 수 있다. All of these products have different uses for Cheonggukjang, but there is no difference in composition or food functionality. The present invention is more effective when mixing the wormwood extract native to the mountains and the field of the taste of consumers not familiar with the sweet and disgusting flavor peculiar to Cheonggukjang. However, if there are too many mugwort extracts, the synergistic effect of mugwort extract is small. Soak mugwort extract in 1 kg of mugwort in a 40L container of purified water for 2-3 hours and concentrate the water obtained by hot water extraction for 1-2 hours at 80-95 ° C. Can be obtained.
본 발명의 표고버섯청국장에, 쑥과 표고버섯의 맛과 향이 혼합되어, 종래 청국장 특유의 콤콤하고 역겨운 냄새가 줄고, 다양한 맛을 제공하여 표고버섯청국장, 자체로 먹을 수도 있고, 일반음식의 청국장찌개에 맛과 향이 그윽한 양념장으로 사용할 수 있으며, 또한 표고버섯 청국장을 건조하여, 표고버섯청국장 가루, 또는 표고버섯청국장환은 현대 직장인들의 식사에 간식의 건강보조식품으로 인체의 면역력을 증진시키는 우수한 영양성분과 기능성의 특성이 있는 전통 발효식품으로 유익한 각종 효소들이 표고버섯청국장에 듬뿍 들어있다.Shiitake Cheonggukjang of the present invention, the taste and aroma of mugwort and shiitake mushrooms are mixed, and the unique and disgusting smell unique to conventional Cheonggukjang is reduced, and various flavors can be provided so that they can be eaten as Shiitake Cheonggukjang, itself, or general food Cheonggukjang stew It can be used as a seasoning with rich taste and aroma. Also, dried shiitake mushroom soup is made from shiitake mushroom soup, and shiitake mushroom soup is a health supplement of snacks for modern workers. It is a traditional fermented food with functional characteristics, and contains various enzymes in shiitake mushroom soup.
현대인은 직장이나 학교 또는 출, 퇴근길에서, 또는 가정에서 복용과 휴대가 간편한 가루와 환, 표고버섯청국장환은 웰빙시대 현대인의 기호에 부합한 기능성 식품 으로, 표고버섯청국장 가루와 표고버섯청국장환은 장기간 보관이 가능하고, 사용하거나, 먹고 싶을 때 손쉽게 활용이 용이하고, 콩과 표고버섯 소비가 촉진됨으로 산촌과 농촌의 수익 증대효과도 기대된다. Powdered and pill, Shiitake Cheonggukjang, which is easy to take and carry at work, school, work, work, or at home, is a functional food that meets the taste of modern people in the well-being period. It is possible to use, easy to use or when you want to eat, and soybean and shiitake mushroom consumption is expected to increase the profits of the mountain villages and rural areas.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100882003B1 (en) * | 2008-01-11 | 2009-02-04 | 정승일 | Manufacturing method of functional health foods with cheonggukjang and salicornia herbacea l and pyogo mushroom |
| KR101236585B1 (en) * | 2012-04-27 | 2013-02-22 | 구창근 | Manufacturing method of a health supplement food for preventing adult diseases for lentinus edodes |
| WO2017003206A1 (en) * | 2015-06-30 | 2017-01-05 | 나진걸 | Method for producing raw pills of fermented minerals having functions of improving constipation and recovery from fatigue, and raw pills of fermented minerals produced thereby |
| KR20230108976A (en) | 2022-01-12 | 2023-07-19 | 김주식 | Chongkukjang food |
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2006
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100882003B1 (en) * | 2008-01-11 | 2009-02-04 | 정승일 | Manufacturing method of functional health foods with cheonggukjang and salicornia herbacea l and pyogo mushroom |
| KR101236585B1 (en) * | 2012-04-27 | 2013-02-22 | 구창근 | Manufacturing method of a health supplement food for preventing adult diseases for lentinus edodes |
| WO2017003206A1 (en) * | 2015-06-30 | 2017-01-05 | 나진걸 | Method for producing raw pills of fermented minerals having functions of improving constipation and recovery from fatigue, and raw pills of fermented minerals produced thereby |
| US10294495B2 (en) | 2015-06-30 | 2019-05-21 | Chin Keol NA | Fermented mineral raw-edible pill with constipation reduction and fatigue recovery and method for producing the same |
| KR20230108976A (en) | 2022-01-12 | 2023-07-19 | 김주식 | Chongkukjang food |
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