KR20070081222A - Manufacturing method of fermented soybeans using seaweeds - Google Patents

Abstract

A method of manufacturing fermented soybeans by mixing fermented soybean powder and seaweed powder is provided. The method enhances the shelf life of fermented soybeans, removes the characteristic odor and produces the food products fortified with inorganic matter, vitamins and beneficial bacteria while retaining active ingredients at it were. Soybeans are heated at 100 to 150deg.C for 2 to 5hr, cooled to 50 to 100deg.C and fermented with a strain of Bacillus subtilis at 35 to 45deg.C for 17 to 19deg.C, dried at 10 to 30deg.C for 10 to 15hr in the first step and at 50 to 80deg.C for 1 to 3hr and ground. Hizikia fusiforme and sea tangle are mixed in a weight ratio of 1:1, heated at 100 to 150deg.C for 1 to 2hr, dried at 10 to 30deg.C for 15 to 24hr and ground. The fermented soybean powder is mixed with seaweed powder in a weight ratio of 100:3 to 100:30, kneaded and formed into a pill. A citrus flavor can be added to the fermented soybean powder and seaweed powder.

Description

Growth of effective bacteria using seaweeds Dry Cheonggukjang and its manufacturing method {Manufacturing method of fermented soybeans using seaweeds}

1 is a process chart of the production method of Cheonggukjang using the seaweed of the present invention

2 is a cross-sectional view of one of the drying mechanisms of the present invention.

<Brief Description of Drawings>

1: machine room of dryer 02: frame of dryer

03: heat circulation aid 04: vent aid

05, 06: product of the present invention

The present invention relates to a method for producing Chunggukjang using seaweed, and more particularly, to a method of preparing Chunggukjang that can increase the absorption rate of nutrition in the human body by synergistically effecting effective trace elements of seaweed by fermentation bacteria And application cereals using powder).

Seaweeds are richer in vitamins and minerals than regular vegetables, and green vegetables have long been a major source of vitamins in the winter. In addition, it is rich in fiber, which is useful for the prevention and treatment of various adult diseases.In particular, the strong alkaline ingredients of seaweeds are neutralized in the body acidified by meat intake and stress, thus preventing the acidification of body fluids. However, in general, the general method of ingesting seaweeds is salt and drying methods, and recently, some forms of powdered and extracted forms have been tried, but the processing methods are inadequate. In addition to improving living standards, the need for ingestion of healthy algae is high and new processing methods are required to satisfy consumer needs.

Cheonggukjang is a fermented food made from ripe beans. Cheonggukjang has become widely recognized as an effective and useful food for various adult diseases caused by the diet of modern people.

Cheonggukjang's vitamin E has antioxidant effects to prevent aging, and vitamin B2 produced by fermented bacteria in Cheonggukjang is effective in preventing and fatigue of diabetes and its complications, and saponin in Cheonggukjang has strong anticancer activity. In addition, it helps the intestinal lactic acid bacteria in the Cheonggukjang to produce various beneficial substances and to balance the useful microorganisms in the stomach to prevent diarrhea, enteritis and constipation. In addition, by dissolving malignant cholesterol in the blood to prevent atherosclerosis and hypertension, the protease (protease), which acts as a blood pressure enhancer.

However, Cheonggukjang lacks minerals and other vitamins, and in particular, it is difficult to preserve the active ingredients in Cheonggukjang because nutrients such as vitamins are easily destroyed during heat treatment at high temperature and high pressure under a mass production system. Republic of Korea Patent Publication No. 1995-16564, "Method of producing Cheonggukjang without odor by adding mugwort extract and red pepper seed oil", Republic of Korea Patent Publication No. 2002-72834, "Method of producing Cheonggukjang with improved flavor by adding Yuka extract" and Republic of Korea In the case of "Pine Leaf Cheonggukjang and its manufacturing method" of Publication No. 2005-60940, it is only to remove the peculiar smell of Cheonggukjang or to preserve the existing nutrients, and mixing with other foods to add new nutrients is very small. In general, there is a problem that the fermentation efficiency is lowered when adding a new food to fermented foods, such as Cheonggukjang.

The present invention is to provide a method for producing a new Cheonggukjang supplemented with insufficient nutrients, such as minerals and other vitamins while preserving the active ingredient of Cheonggukjang intact.

It is an object of the present invention, a) cooling the selected soybean to 50 to 100 ℃ after cutting 2 to 5 hours at 100 to 150 ℃;

b) fermenting the fermentation strain to the soybean and fermenting at 17 to 19 hours at 35 to 45 ℃;

c) drying the fermented raw material at 10 to 30 ° C. for 10 to 15 hours at low temperature, and then drying the fermented raw material at 50 to 80 ° C. for 1 to 3 hours;

d) powdering the dried raw material with a grinder;

e) selecting one or two or more of the algae as a mixed food group, cutting 1 to 2 hours at 100 to 150 ° C., and then drying at low temperature at 10 to 30 ° C. for 15 to 24 hours;

f) powdering the mixed food group with a grinder; And

g) the powder of d) and the powder of f) is achieved by the method of producing a cheongukjang comprising the step of mixing in a ratio of 100: 3 to 100: 30.

In the mixed food group of the seaweeds of e), it is preferable that kappa and kelp are mixed at a ratio of 1: 1.

Cheonggukjang powder prepared by the step g) may be added in the form of a dough and the like after kneading.

Cheonggukjang powder prepared by step g) or various flavors may be added after the powder is prepared in the form of pills and the like, and particularly citron flavor.

Hereinafter, the manufacturing method of the present invention will be described in detail for each step.

a) The selected soybeans are cooled to 50 to 100 ° C after 2 to 5 hours at 100 to 150 ° C. In the preparation of steamed soybeans, soybeans, which are commonly used as basic raw materials, are selected and immersed in water. This step can be carried out in a conventional manner and is preferably immersed in water at about 2.5 times the weight of soybean at room temperature for about 12 to 18 hours. Take out the soaked soybeans and put them in a pot to increase the amount of steam. The soybean steaming method is not particularly limited, but is cut off at 2 to 5 hours at 100 to 150 ° C. The steaming time may vary depending on the amount of soybean, but is preferably about 90 minutes at about 120 ℃. This step is to sterilize other germs infected with soybeans, and to make it easier for fermented bacteria to be vaccinated to promote nutrient activity.

The following is a step of b) injecting the fermentation strains to the soybean fermentation for 17 to 19 hours at 35 to 45 ℃.

In the screening and inoculation step of the fermentation bacteria, Bacillus subtilis bacteria used in the production of conventional Cheonggukjang are used, and among them, only strains having specific properties under specific conditions of surfactin production ability are used.

First, in the selection step of the fermented strains, only the strains having the specific properties under the specific conditions of the bacterium subtilis bacteria, especially in the surfactin (surfactin) production ability for the production of Cheonggukjang. At this time, the above conditions are based on the size of the transparent area (hollow) generated around the colony when incubated at 37 ℃ for 24 hours in DSM plate medium among the Bacillus subtilis fermentation bacteria, the size of the strain is about 3mm or more Use only for selection. In the present invention, the reason for using only the strain under these conditions is to consider that the fermentation component of the initial fermentation component and the boil fermentation component are different from each other in the fermentation process of the microorganism, and have the characteristic of performing amino acid decomposition as it reaches the boil. In other words, these fermentation bacteria with excellent ability to produce serpentine complete the initial fermentation process within 17 to 19 hours under normal conditions, so that when the fermentation process is stopped at the above time, the amino acid decomposition of Chunggukjang can be effectively controlled. This is because vitamins weak to heat can be preserved without being destroyed, and the consumption of vitamins can be further suppressed during fermentation.

In the present invention, a method of selecting strains excellent in the ability to produce serpentine is described in more detail as follows. Put about 1g of natural samples (eg soil, rice straw, grape skins, etc.) that are expected to be present in the strain in about 10ml of sterilized distilled water, and boil for 30 minutes so that only heat-resistant spores survive. Dilute in a conventional manner according to the distribution of the microorganisms after the water bath, but dilute the above solution to about one tenth to one thousandth. 0.1 ml is collected from the dilution solution and inoculated in NA agar medium, followed by incubation at 37 ° C for 24 hours. Colonies that appeared after the culture were transferred to a method for confirming the ability to produce serpentine after pure culture using NA agar medium. In order to confirm the ability to produce serpentine according to the present invention, they are finally plated in DSM medium, incubated at 37 ° C. for 24 hours, and then the size of the transparent area (hollow) appearing around the colonies is confirmed. Bacteria without surfactin-producing ability do not have a hollow, and the size of 3mm or more proves that the ability of surfactin is excellent. In the present invention, according to the above method, only the strain having a hollow size of 3 mm or more is used as a fermentation bacterium.

In the starter (starter) manufacturing step of the fermentation strain is selected only strains excellent in the ability to produce the surfactin (surfactin), and then the step of culturing again. The culture method may be a general culture method of microorganisms. More preferably, a shake culture method is mentioned, for example. In more detail, after incubating the selected Bacillus subtilis strains in DSM drug medium overnight, 0.5 ml of the culture solution was inoculated into DSM plate medium of the same component, and then endogenous spores were formed. Incubate for 3-4 days if possible. The spores formed are harvested using 10 ml of sterile distilled water, and then washed three times with distilled water using centrifugation as a starter.

In the inoculation step of the fermented strain, the starter strain is inoculated into the mixed food material. The inoculation method is not particularly limited and may be determined depending on the state of the starter strain. More preferably, about 5-50 ml of the starter bacteria solution is inoculated per 1000 g of soybean cooked. If the starter is less than 5ml, fermentation time may be relatively long, whereas if it is more than 50ml, no significant difference can be found in the fermentation process. If necessary, the starter strain may be inoculated by suspending in water. When the selected fermented strains are inoculated in food ingredients, the strain creates an environment so that the fermentation process is vigorous. The fermented strain according to the present invention is maintained at about 35-45 ° C. for about 17-19 hours. In order to undergo the most vigorous fermentation process, the strains selected on the basis of the cactin-producing ability according to the present invention have to maintain a temperature of at least about 35 ° C., but at a temperature of about 45 ° C. or higher, the fermentation capacity is rather weakened. In addition, if the fermentation is less than 17 hours under the above conditions, the fermentation process is not sufficient, and if the fermentation process exceeds the 19 hours, the fermentation process is shifted to the amino acid fermentation process, resulting in unpleasant odor peculiar to Cheonggukjang. This is because it is not preferable.

In this step, the fermentation bacteria according to the present invention proceeds with a rapid fermentation process to maintain a stable state of vitamin components sensitive to heat and other external environment. In addition, as a side effect through this will be to stop the fermentation process before the transition to the amino acid fermentation causing the discomfort.

In step c), the fermented raw material is dried at 10 to 30 ° C. for 10 to 15 hours at low temperature, and then dried at 50 to 80 ° C. for 1 to 3 hours. After this step, the moisture content of the raw material is dried to 14-15%.

In step d), the dried raw material is powdered with a grinder.

In step e), one or two or more of the seaweeds are selected as a mixed food group, cut for 1 to 2 hours at 100 to 150 ° C, and then dried at low temperature for 10 to 30 ° C for 15 to 24 hours.

Seaweed is not particularly limited and may preferably be used, such as shellfish, auditory, blue seaweed, seaweed, seaweed, seaweed and kelp. Seaweeds are rich in various minerals and vitamins, and Table 1 below shows the specific components of each seaweed.

Table 2 below shows the dietary fiber content of seaweeds.

As described in the above table, the seaweed contains a large amount of minerals and vitamins, and is effective in the prevention and treatment of various adult diseases. Iodine contained in seaweed is a raw material for the thyroid hormone thyroxine, which acts to improve the activity of the heart and blood vessels, regulate body temperature and sweat, and metabolism (physiological action to ingest nutrients and excrete waste products). When you eat a lot of algae, iodine is replenished to restore stamina and other effects that promote detoxification, formalism, and biological defenses.

Alginic acid in algae is one of the fibers, accounting for 20-30% of algae components, and has high physiological effects such as preventing arteriosclerosis and eliminating constipation. This is called the sponge effect. Alginic acid absorbs heavy metals, pesticides and carcinogens and releases them out of the body as the sponge absorbs water. Therefore, it prevents obesity and suppresses adult disease and aging to overnourished modern people.

Calcium is the most abundant mineral in seaweed. Calcium, which is ingested as algae, keeps pace with other minerals, vitamins, and chlorophyll, effectively acting in the body, helping to stimulate the brain's nervous system. In addition, algae contains a lot of iron to prevent anemia.

Magnesium is one of the components of bone like phosphorus and calcium. It mainly plays a role in enhancing the natural healing power in the human body, and is particularly effective in healing vasodilation, hyperemia, and nervousness. Along with this, algae can be supplemented with selenium, which has anticancer effects. Seaweeds, especially seaweed and kelp, contain fucoidan, a plant fiber. Fucoidan not only protects against breast cancer, but also lowers cholesterol levels, which prevents arteriosclerosis and thus heart disease and stroke. Therefore, in order to contain the active ingredient of seaweed, one or two or more of the seaweeds are selected and used as a mixed food group.

In the mixed food group of the said seaweed, it is especially preferable that kappa and kelp are mixed at the ratio of 1: 1.

In step f), the mixed food group is powdered with a grinder.

Finally, in step g), the powder of d) and the powder of f) are mixed at a ratio of 100: 3 to 100: 30.

In the present invention, it is preferable to use the mixed food group selected from the cooked soybean and the seaweed in a weight ratio of 100: 3 to 100: 30. When the mixed food group is less than 3% by weight, the nutritional content of the seaweed is extremely insignificant and the effect is difficult to expect, and when it exceeds 30% by weight, the intrinsic nutritional supply of Cheonggukjang may drop.

The Cheonggukjang powder may be used in various forms, and usually tasted as it is, or seasoned with salt, garlic, soy sauce, etc. commonly used, or may be crushed together with them to be used for cooking Cheonggukjang. Cheonggukjang completed through these various steps will be able to maintain the nutritional state evenly by greatly strengthening the nutrients of algae.

In addition, the cheongukjang powder prepared by the step g) may be prepared in the form of a paste after kneading. Cheonggukjang can be easily consumed regardless of time and place, and especially its long shelf life makes it easy to commercialize. In addition, chocolate, ginseng, and red wine can be kneaded with a dilution solution of 10 to 30% according to an individual's preference to produce a pill.

Cheonggukjang powder prepared by step g) or various flavors may be added after the powder is prepared in the form of pills and the like, and particularly citron flavor. The flavor is added to remove the peculiar smell of Cheonggukjang and enhance the flavor of Cheonggukjang.

Hereinafter, the present invention will be described in detail based on more specific examples. However, the embodiments according to the present invention are merely described to more easily disclose the contents of the present invention, but the scope of the present invention is not limited to the scope of the following examples.

Example 1

After the soybeans were sorted, they were cut off at 130 ° C for 3 hours and cooled to 70 ° C. Bacillus bacteria were injected and fermented at 38 ° C. for 18 hours. The fermented raw material was low temperature dried at 20 ° C. for 18 hours. The dried raw material was hot air dried at 60 ° C. for 1 hour and then powdered with a fine grinding machine.

톳 and kelp were mixed at a ratio of 1: 1 and then hung at 100 ° C. for 1 hour and dried at 20 ° C. for 15 hours. The dried seaweed was powdered with a fine grinding machine.

The chungkukjang powder and seaweed powder were mixed at a ratio of 100: 20.

As a result of analyzing the nutrients of Cheonggukjang of Example 1, nutrients such as nucleic acids and iodine of algae were added as it was, and there was an improvement effect on the skin and a strengthening lymph gland. In particular, the kinase enzyme that eliminates human harmful bacteria and increases the effective bacteria in Cheonggukjang of the present invention has been shown to survive for a long time.

As described above, the powder of seaweed is added to the fermented powder of Cheonggukjang to bring about nutritional synergy. In particular, it is made of pill to make it portable and easy for all ages.

It is possible to obtain a preventive and therapeutic effect of various diseases due to the ingestion of seaweeds, and the existing period of 2 to 3 months in the case of the existing Cheonggukjang, whereas the Cheonggukjang of the present invention has a variety of effects, such as long-term preservation for more than two years.

Kinase enzyme, the main ingredient in seaweed Cheonggukjang, helps the intestinal lactic acid bacteria to produce various beneficial substances and balances useful microorganisms in the stomach to prevent diarrhea and constipation. In addition, the effect of lowering blood clots, ie, dissolving malignant cholesterol in the blood, prevents arteriosclerosis and hypertension, and the protease, a protease, acts to strengthen blood pressure. The urokinase enzyme has a lasting effect of only about 4-8 minutes, but the kinase enzyme of the present invention has an effect of maintaining the effect for more than 5 hours.

In particular, the processing method of Cheonggukjang using new seaweeds is proposed, so that new routes can be explored and contribute to the expansion and spread of Cheonggukjang.

Claims (12)

a) cooling the selected soybeans at 50 to 100 ° C. after 2 to 5 hours at 100 to 150 ° C .; b) fermenting the fermentation strain to the soybean and fermenting at 17 to 19 hours at 35 to 45 ℃; c) drying the fermented raw material at 10 to 30 ° C. for 10 to 15 hours at low temperature, and then drying the fermented raw material at 50 to 80 ° C. for 1 to 3 hours; d) powdering the dried raw material with a grinder; e) selecting one or two or more of the algae as a mixed food group, cutting 1 to 2 hours at 100 to 150 ° C., and then drying at low temperature at 10 to 30 ° C. for 15 to 24 hours; f) powdering the mixed food group with a grinder; And g) a method for producing an effective bacteria-growing dried Cheonggukjang using seaweed, comprising mixing the powder of d) and the powder of f) at a ratio of 100: 3 to 100: 30. The method of claim 1, The mixed food group of seaweed is a method for producing effective microorganisms using dried algae, characterized in that the seaweed and kelp are mixed at a ratio of 1: 1. The method of claim 1, Cheonggukjang powder prepared by the step g) further comprising the step of producing a paste after the dough is effective bacterium algae dry dried soybeans manufacturing method characterized in that it further comprises. The method of claim 3, Method for producing effective bacteria increase dry Cheonggukjang using seaweed, characterized in that further comprising the step of making the cereal in the step of preparing the chunggukjang powder prepared by the step g) after the dough. The method according to claim 1 or 4,        Method for producing an effective bacterium augmentation dried Cheonggukjang using seaweed, characterized in that it further comprises the step of adding flavoring to the Cheonggukjang powder or Cheonggukjang ring. The method of claim 5, The fragrance is an effective bacterium augmentation drying seaweed production method using seaweed, characterized in that citron flavor. The effective bacteria increase drying Cheonggukjang using the seaweed prepared according to claim 1. The method of claim 7, wherein The mixed food group of seaweed is effective bacteria increase drying Cheonggukjang using prepared algae, characterized in that the mixture of 톳 and kelp in a ratio of 1: 1. The method of claim 7, wherein Cheonggukjang powder prepared by the method is effective bacteria increase drying Cheonggukjang using algae further comprises the step of making the dough after the dough. The method of claim 9, Cheonggukjang powder prepared by the method is an effective bacteria increase drying Cheonggukjang using seaweed further comprising the step of making the cereal in the step of making the dough after the dough. The method according to claim 7 or 10, The effective bacterium growth dried Cheonggukjang using seaweeds further comprising the step of adding flavoring to the Cheonggukjang powder or Cheonggukjang ring. According to claim 7, Flavor is effective bacteria increase drying Cheonggukjang using seaweed, characterized in that citron flavor.

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