KR20070095584A - Red ginseng cheongkukjang - Google Patents

Abstract

A red ginseng Cheonggukjang pill and a preparation method thereof are provided to help one's health, to enable people to take Cheonggukjang conveniently, and to promote the consumption of red ginseng and soybeans. A red ginseng Cheonggukjang pill is prepared by the steps of: soaking Korean soybeans in loess water for 8~14hr; steaming the soaked soybeans in a steam-cooker while adding mugwort extract into the steam-cooker; fermenting the steamed soybeans by Bacillus subtilis in a loess fermentation room; pulverizing 3~5wt% of red ginseng by 100~120mesh size and mixing the red ginseng powder with the fermented soybeans; drying the red ginseng Cheonggukjang to a water content of 14% or below; pulverizing the dried red ginseng Cheonggukjang by 100~120mesh size; mixing the red ginseng Cheonggukjang powder with 2~5wt% of glutinous rice powder and kneading the mixture; and forming the dough into a pill, wherein, the steamed soybeans are fermented primarily in a humidity of 75~80% at 38~43°C for 30~48hr, and then the fermentation condition is adjusted to 28~32°C and 24~36hr according to the state of the primarily fermented Cheonggukjang in thread shape.

Description

Red ginseng cheongkukjang production method. {Red ginseng cheongkukjang}

The present invention relates to a method of manufacturing red ginseng hwancheongguk, and more specifically, soybeans in jijangsu, and then adding the wormwood extract to the boiled soybeans in a steamer to inoculate Bacillus bacteria in ocher fermentation chamber to mix the red ginseng powder in Cheonggukjang It relates to a red ginseng hwancheonggukjang production method characterized in that

Steaming soybeans, called 8-14 hours, using steamed hot water with steaming steam, using a steaming machine, the steam content of steamed soybeans is less water content. Soybean nutrient loss, ammonia gas generation and odor are reduced. Mugwort extract and red ginseng Powder is added to reduce the sour and disgusting smell of conventional Cheonggukjang, while improving the food culture such as Cheonggukjang with nutrient-rich functional food.

"Chunggukjang is fermented in soybeans in the shortest period of 2-3 days, and is a unique traditional fermented food that can be eaten most effectively with its unique flavor and excellent nutrients. Published by Yu Jung-lim in 1760 In the section of the National Economic Law on the expansion of the forest economy, it was said that “when washing soybeans and wrapping them in rice straw and warming them for 3 days, they come to life”. In the Japanese record, the term natto was used because the people under the temple delivered it to the monks for corrosion, which seems to have been used as a protein source for monks to avoid eating meat.

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.

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, brown fermentation increases as much as eight times compared to soybeans. This browning agent has an antioxidant effect and helps to improve insulin secretion, which may help improve diabetes.

Lecithin, which is present in Cheonggukjang, has the ability to adsorb and excrete cholesterol and oily components in blood vessels, thus preventing blood waste from getting trapped in blood vessels. In addition, lecithin promotes insulin secretion, which also improves diabetes.

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 inhibits cancer.

Soybeans include isoflavones, which are naturally present in soybeans, such as genistin, daidzin, and glycidin. They are combined with sugars, so the absorption rate is lowered. When fermented with Cheonggukjang, enzymes that remove sugars contained in Cheonggukjang are converted to genistein and the absorption rate is increased.

Genistein is known as an antioxidant and anticancer substance, and is structurally similar to female hormone estrogen. When the body lacks estrogen, it acts as an estrogen, and when it is excessive, it acts as an anti-estrogen. Osteoporosis and other menopausal syndromes in women are associated with a lack of estrogen. Genistein acts as an estrogen. 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.

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.

(Document. Prof. Young-Soo Cho, Jae-Young Cha. Functional Food Science. 2005 Revision. P. 177-181 Dong-A University Press)

Cheonggukjang has re-examined the characteristics and efficacy of fermented foods, so the compatibility with red ginseng was used as a medicine in Korean traditional medicine for a long time, and ginseng is a health food. Ginseng and Cheonggukjang have recently attracted attention from all over the world, and various research and development has been continued, and Korean Patent Registration No. 1005194840000 is a functional Cheonggukjang made by adding ginseng to reduce unpleasant and browning phenomena and its manufacturing method, and Korean Patent Publication No. 10-2005-0010730 is the red ginseng Chunggukjang and its manufacturing method of the enhanced anti-diabetic effect, which has a big difference in the fermentation bacteria and production method of the Chungkookjang selected by the present invention.

Ginseng is classified as commodity medicine in China's oldest Chinese herbal medicine, "Xinong Chao-Chang", which has the mysterious effect of curing human life before treatment, and also takes long-term use. There is no detoxification. This is the promise of the life-giving man.

Ginseng is a perennial plant belonging to the Ogapi family, and it is known as a long-lived food called humans since ancient times because its shape is similar to humans. It is also a functional food, and its medical efficacy and characteristics are reexamined. It is becoming.

In the old literature, ginseng refers to wild ginseng, that is, wild ginseng, but wild ginseng that grows in the mountains for a long time is not managed properly even when demand increases and cannot handle the demand by overfishing, so people have sought to artificially grow ginseng. . Now, wild ginseng that grows on its own in the mountains is called wild ginseng, and artificially sprayed ginseng seeds on the mountain are grown not as wild ginseng, but as camphor or mountain goat.

Since ginseng is a cultivated plant in a field or paddy field, it is called ginseng that has been grown for 4-6 years with seedlings grown. The fresh ginseng is harvested for 4-6 years depending on the cultivation environment and growing conditions. Unlike other plants, fresh ginseng has 75% moisture content, so it is difficult to maintain freshness and quality in its natural environment for more than a week, and it is easily rotted and damaged when stored, thus making white and red ginseng as an alternative for quality preservation. By distribution.

Red ginseng is the modern medical aspect, the efficacy of red ginseng is beyond the scope of our own health food, and research activities are underway in various countries as a mystery and herb that treats diseases of the world and prevents cancer. At the 2nd International Symposium in Seoul, Korea, 27 scholars from 10 countries attended and published many research papers on ginseng known as "human form" given by nature.

The Emperor of Qin Shi in China completed the Great Wall to make the people safe, but his life was not achieved. This is 2,200 years ago. Emperor Qin Shi heard stories about plants in Korea that make for a long life. Thus, the mysterious ginseng came to China. Hundreds of years later, the common people did not eat the mysterious plant upon death.

(Germany Hamburg VITAL. H. Hesse Nov. 1978. Translation, Mystery of Ginseng p 238. Choi Jin-ho.)

In summary, ginseng has been known for its efficacy in oriental medicine. Normalizing the deterioration of the body, improving blood diseases, treating digestive disorders, treating the nervous system, treating heart diseases, treating skin and tumors, and treating gynecological diseases There is a wide range of prevention and treatment of various diseases.

Ginseng is commonly used to mean white ginseng, and red ginseng is selected from the best among the fresh ginseng for 5-6 years, and is manufactured by steaming and drying it with special processing technology in Korea Ginseng Chang, which has a perfect KGMP facility. come. In the process of manufacturing red ginseng, various enzymes in ginseng itself are inactivated to prevent the deterioration of contents due to self-extinguishing during distribution and storage, and also gel in starch particles in tissues in sol state. Because it is converted to a state, it is not only absorbed well but also solidifies the component, which is very safe even for long term storage.

Red ginseng promotes the non-enzymatic browning reaction during the manufacturing process, and many browning reaction products are formed. Among them, a large amount of antioxidants such as maltol are produced, which not only contributes to the stabilization of red ginseng, but also increases aging inhibitory effect. It was identified. It has also been found that new components, such as ginsenoside Rh2 and panaxytriol, which inhibit cancer cell proliferation, are also produced.

Red ginseng is steamed and processed without peeling the raw ginseng. Just inside the ginseng skin is a large number of reticular tissue with various active ingredients accumulated. Since red ginseng does not remove the epidermis, it has the advantage of preserving various active ingredients as much as possible. However, taking red ginseng has a common constitution and specific constitution, and even though there are pharmacological effects, for example, ginseng also has few side effects, it is a Chinese medicine researcher who studied ideological medicine in the late Joseon Dynasty (1837). -1900) The teacher said that people who belong to Soyang have a large spleen and kidneys, so ginseng has some side effects. However, if the dose was reduced to 6 / 3g three times a day by one third, and the first 10-15 days were not rejected, it was suggested to increase the dose gradually by adjusting to one half. Various products such as extract, red ginseng tea, red ginseng powder, red ginseng powder, red ginseng powder capsule, sliced red ginseng, red ginseng liquid are manufactured.

The present invention is to improve the conventional problems as described above, to prepare a red ginseng ring Cheonggukjang. The soybean called Jijangsu is steamed using a hot steaming steamer and wormwood extract is mixed with red ginseng powder in the fermented Cheonggukjang made by rice straw Bacillus bacteria in the fermented loess.

Red ginseng is also a health food. The food is informal mobilization, or food, or medicine, which means that there is only one food and medicine, and it is important to eat well in order to lead a healthy and healthy life. Manufactured by adding red ginseng, which is well known as Red Ginseng, it reduces the bitter and uncomfortable smell of conventional Cheonggukjang, and devises a groundbreaking method to maintain human health through today's food chemistry and nutrition to new generation consumers who are not familiar with Cheonggukjang. Paid. The meeting between red ginseng and Cheonggukjang is based on the life philosophy of the entire pharmaceutical industry or ritual mobilization, as well as the opportunity to develop into a new fermented food industry. Selected to make red ginseng, develop health food centered on Cheonggukjang in the red ginseng, improve the distribution, manufacturing and sales structure of the traditional red ginseng so that consumers can always use it at the table cheaply and conveniently, and contribute to national health It is to provide a method of manufacturing the same.

Red ginseng is known as Korea's red ginseng in Korea and Korea's red ginseng in Korea. In Korea, red ginseng has been managed as a national monopoly, but it was abolished in 1997 for the development of ginseng industry, and various products are developed as health food, and ginseng cultivators can freely sell them.

The present invention, in the past, red ginseng was sold as a monopoly, ginseng is mainly used as a medicinal herb, and because of its high price, the general consumer class was limited, but as cultivation technology developed and cultivated farmers increased, red ginseng was always on the table. By adding powder, the production cost is reduced by manufacturing red ginseng hwancheonggukjang, and the distribution structure is improved to food, so it is consistently provided to consumers more cheaply. Especially, 100% powdered red ginseng is added without processing high quality red ginseng. Characterized in that.

Although we often think of ginseng, if it is dry ginseng, that is red ginseng and white ginseng, the ginseng harvested in the cultivation field is fresh ginseng containing about 75% water, and the red ginseng is differentiated from ginseng by selecting and steaming it first. In order to improve the taste and distribution of red ginseng, the moisture content is at least 12-14% or less, and the present invention is prepared by mixing Cheonggukjang and powdered red ginseng.

In the manufacturing method of the red ginseng hwancheonggukjang of the present invention for achieving the above object, the mixed Jijangsu and domestic soybeans with mugwort extract, fermented soybean steamed well in steamed hot steaming steamed in the ocher fermentation yarn in Bacillus subtilis It is characterized in that the powdered red ginseng is mixed in Cheonggukjang.

In more detail, the manufacturing method of the present invention is a technology of steaming 2-3 hours of steaming hot soybeans into a steamer, which is enough to make domestic soybeans in ocher clear jijangsu, and steaming it for 2-3 hours. Less loss. In addition, the red ginseng of the present invention is efficient to pulverize when dried to 14% or less moisture, and red ginseng is pulverized into 110-120 mesh particle powder.

The red ginseng Cheonggukjang is technically preferred that red ginseng is added in powder form because it is well mixed with the composition of the Cheonggukjang so that it is advantageous to ferment. Cheonggukjang ocher fermentation room is adjusted according to the condition of the Cheonggukjang room at the next 28-32 ° C, looking at the condition of the Cheonggukjang room which is fermented for 30-48 hours at 38-43 ° C. Humidity is most effective to maintain 75-80%.

The red ginseng Cheonggukjang is dried and crushed to a size of 110-120 mesh with a grinder to make red ginseng powdered soup. The red ginseng powdered soybean soup can be used in food, but can also be mixed with other beverages such as milk or yogurt for another purpose, and the smell of Cheonggukjang is low, so it can be used as a snack as it is rich in nutrients as a functional food.

In addition, the red ginseng hwancheongguk is completed by mixing the red ginseng powder Chunggukjang and kneading 2-5% by weight of glutinous rice flour to dry the ring made into a certain type of machine.

The present invention is more effective when mixing the wormwood extract native to the mountains and fields in the taste of consumers, who are not familiar with the sweet and disgusting aroma unique to Cheonggukjang. However, if there are too many mugwort extracts, the synergistic effect of mugwort extract is small. Soak mugwort in 1 kg of mugwort in 50 L of purified water for 2-3 hours and concentrate the water obtained by extracting hot water at 90-95 ° C for 1-2 hours. Can be obtained.

In the present invention, the taste and aroma of mugwort and red ginseng are mixed in Cheonggukjang, reducing the unique and disgusting smell peculiar to the conventional Cheonggukjang, and providing various flavors and nutrients. It can be used as a seasoning with a strong fragrance, and also dried red ginseng Cheonggukjang, red ginseng powdered soybean soup, or red ginseng hwangukjang is a dietary supplement for modern workers. As a traditional fermented food, a variety of beneficial enzymes that consider national health are contained in the red ginseng hwancheonggukjang.

Modern ginseng is easy to take and carry at work, school, commute, or at home. The red ginseng is a functional food that meets the tastes of the modern age. As such, the consumption of red ginseng and soybeans will be promoted, which will increase the profits of ginseng and soybean farmers in rural and rural areas.

Claims (2)

In the manufacturing method of the red ginseng hwancheongjang, (1) steaming domestic beans, called 10-14 hours, with steaming steam (2) mixing the mugwort extract with steam in a steamer for 2-3 hours (3) cooling the steamed soybeans with a steamer at 50-60 degrees C and transporting it to the fermentation chamber; (4) The fermentation process of ocher fermentation is adjusted to 24-36 hours at 28-32 degrees C according to the condition of the fermented soybeans at 75-80% humidity and temperature of 38-43 degrees C for 30-48 hours. (5) mixing the fermented Cheonggukjang and red ginseng 3-5% by weight into 110-120 mesh particles and mixing (6) drying the red ginseng Chunggukjang to 14% or less of moisture and (7) crushing the dried red ginseng chungkukjang with 100-120 mesh red ginseng powder (8) kneading 2-5% by weight of glutinous rice flour in red ginseng powdered soybean soup with water and kneading (9) putting kneaded red ginseng powdered soybean paste into the machine Through the above steps, beans and soybeans called Jijangsu are mixed and blended with mugwort extract in the steamer, and red ginseng powder is mixed with fermented red ginseng to fermented by Bacillus subtilis in ocher fermentation chamber to make a molding machine Red ginseng hwancheonggukjang, characterized in that the manufacturing method. Red ginseng Cheonggukjang prepared by the method of manufacturing red ginseng hwancheongguk of claim 1 is pulverized into 110-120 mesh powder with a grinder.