KR20070095602A - Garlic cheonggukjang - Google Patents

Abstract

Garlic Cheonggukjang, garlic Cheonggukjang powder, garlic Cheonggukjang pills, and preparation methods thereof are provided to remove a peculiar disgusting smell of Cheonggukjang and obtain medicinal effects of garlic and nutritive elements of Cheonggukjang. Garlic Cheonggukjang is prepared by the steps of: soaking Korean soybeans in loess water for 8~14hr; steaming the soaked soybeans in a steam-cooker for 2~3hr while adding 3~5wt% of garlic powder of 100~120mesh size into the steam-cooker; and fermenting the steamed soybeans by Bacillus subtilis in a loess fermentation room, wherein the steamed soybeans are fermented primarily in a humidity of 75~80% at 40~45°C for 36~48hr, and then the fermentation condition is adjusted to 30~35°C and 24~36hr according to the state of the primarily fermented Cheonggukjang in thread shape. Garlic Cheonggukjang powder is prepared by drying the garlic Cheonggukjang to a water content of 14% or below; and pulverizing the dried garlic Cheonggukjang by 100~120mesh size. Garlic Cheonggukjang pills are prepared by mixing the garlic Cheonggukjang powder with 2~5wt% of glutinous rice powder; kneading the mixture; and forming the dough into a pill.

Description

Garlic Cheonggukjang. Garlic powder Cheongguk-guk and Garlic Cheongcheonggukjang {Garlic cheonggukjang}

The present invention garlic garlic soup. It relates to the production method, and more particularly relates to the garlic cheonggukjang garlic cheonggukjang powder, and garlic cheonggukjanghwan, characterized in that inoculation of Bacillus bacteria in the fermentation chamber by adding wormwood extract and garlic to soybeans. It is a technique that steams soybeans called Jijosu made by releasing ocher with steaming steam using hot steam. The steamed soybean contains less moisture and less smell and less odor.

“Cheonggukjang is a unique traditional fermented food that can be eaten most effectively with soybeans, including its unique flavor and excellent nutrition, with the shortest period (2-3 days) of soybean fermented foods. In the section of the National Botanical Law on the Jeungbo Forest Economy, which was 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 why 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 had delivered it to the monks for corrosion, which seems to have used Cheonggukjang as a protein source for monks who should avoid meat eating.

Cheonggukjang is a variety of bioactive substances contained in the first Cheongguk fermented bacteria Bacillus produces protease (protease), which dissolves the blood clot 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 can help improve diabetes by releasing insulin.

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 found in soybeans, such as genistin, daidzin, and glycytin. 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 be a major cause of cancer and various inflammatory atherosclerosis by damaging cells. Therefore, consuming enough antioxidants can help prevent or treat various lifestyle diseases.

Cheonggukjang fermented soybean is a method of mixing the garlic or chopped soybean paste of the present invention as a method of forming a granule form by mixing the finely divided or minced onion or garlic with antioxidants compared to the soybean raw materials.

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 of the abandonment of the grain purchase planted beans as alternative crops to protect their land and live with the fruits of Cheonggukjang. It has been developed, and it can be seen that the taste increases almost twice as much as foreign imported beans. Therefore, in terms of the intake of antioxidants, it is more advantageous to eat Chungkookjang than soybeans.

It can be said.

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

As the fermented food is re-lit, Cheonggukjang is attracting attention as a functional food and research and development continues. Conventional Republic of Korea Patent No. 10-0505723 describes the process of applying the red soil in water on the surface of the garlic garlic, Republic of Korea Patent Publication No. 10-2004-0046570 No. and the method of producing powdered cheonggukjang using onions and garlic The high efficiency of Cheonggukjang has been proved scientifically in the manufacturing experience and related academia.

Garlic has been widely used as a nutritious tonic in Asian countries such as Korea and China. In ancient Greece, the Olympic marathon runners are said to have chewed garlic and fed garlic to those who built the pyramids of ancient Egypt. Even today, its excellent efficacy is beginning to be scientifically proven, and in Europe, garlic is an excellent medicine used for atherosclerosis.

In the United States, garlic has been reevaluated from the perspective of medicine about 10 years ago, and the research has begun in earnest, and the US is playing a leading role in the recent research on garlic. Currently, in any health food store in the US, garlic products are displayed alongside vitamin c products, and garlic health foods are popular items belonging to so-called 3G (Garlic, Ginseng, Gingko) along with ginseng and ginkgo leaves. Another thing that supports garlic's popularity in the United States is the Garlic Festival, which is usually held in the US from July to September.

On the other hand, garlic is included in the introduction of 10 healthy foods in the January issue of Time Magazine in January 2002. Allicin, sorzin, and allicin contained in garlic are antibacterial compounds, which are more potent antibiotics than penicillin. Turned out. These substances also had antibacterial and antifungal effects on microorganisms that cause food poisoning, tuberculosis and typhoid. It has been introduced as a food that is beneficial to cardiovascular diseases by reducing the oxidation of lipids, lowering the cholesterol level in the blood and smoothing the blood flow.

(Literature, Functional Food Science. Prof. Young-Soo Cho, Jae-Young Cho. P77-79. Revised 2005. Dong-A University Press)

The present invention is to improve the conventional problems as described above, steaming soybeans called Jijangsu hot steaming steamer in the steaming machine, and added the wormwood extract and garlic inoculated Bacillus bacteria in ocher fermentation chamber is a conventional garlic cheonggukjang By eliminating some of the chewy and bitter smell of Cheonggukjang, the new generation of consumers who are not familiar with Cheonggukjang will be able to re-introduce our unique traditional food culture, and as a functional food, Garlic Cheonggukjang can develop new fermented food into domestic and overseas export industry. The opportunity is, of course, to provide a method of manufacture.

The present invention is to solve the conventional problems as described above, Garlic Cheonggukjang inoculated with rice straw Bacillus bacteria in ocher fermentation room by mixing domestic Korean soybean and garlic powder with Jijangsu and mugwort extract made with ocher in 2-3 days Cheonggukjang, which uses less than 2% by weight of garlic as the main ingredient, does not contain enough garlic flavor, aroma, and nutrients. On the other hand, when more than 4% by weight of garlic is used, Since there is little increase in economical effects such as a characteristic irritant smell and raw material cost burden, the present invention adds 3-5% by weight of garlic.

By mixing soybean, mugwort and garlic, Cheonggukjang's unique sweet and disgusting smell is reduced, and it is a functional food with taste and aroma. In addition, during the season when garlic is mass produced, 100-120 mesh shreds can be added to Cheonggukjang, depending on the economy and consumer preference.

In more detail, the manufacturing method of the present invention, soaked domestic Korean soybeans in ocher clear Jijangsu 8-14 hours, then put the beans in the steamer steamed for 2-3 hours using steaming steam, soybean water content It has less nutrient loss, less ammonia gas and less odor.

Characteristic of the present invention and technically it is preferable to add in the form of garlic powder because it is well mixed well with the composition of the soybean is advantageous for fermentation. Cheonggukjang ocher fermentation room is a fermentation room with a humidity of 75-80% and a temperature of 40-45 ° C for 36-48 hours. Next, observe the ripening of 24-36 hours at 30-35 ° C. Adjust

Garlic Cheonggukjang is dried and pulverized to a size of 100-120 mesh with a powder grinder to make Garlic Cheonggukjang powder. Garlic Cheonggukjang powder can also be used in food, but can be mixed with other general beverages such as milk or yogurt, and the smell of Cheonggukjang is reduced, and the encounter between garlic and Cheonggukjang is a functional food. desirable.

Garlic Cheonggukjanghwan is made by mixing and mixing 2-5% by weight of glutinous rice flour with cheonggukjang powder, making it into a regular shape with a dehydrator, and drying it with a hot air dryer. All of these products have a slightly different application of garlic soybean soup, but there is no difference in the composition or food functionality. The present invention is more effective when mixing the wormwood extract native to the mountains and the field to the taste of consumers who are not familiar with the sweet and disgusting flavor peculiar to Cheonggukjang. However, if there are too many mugwort extracts, there is little synergistic effect of mugwort extract. Soak mugwort extract in 1 kg of mugwort in a 40 L container of purified water for 2-3 hours and concentrate the water obtained by extracting hot water for 1-2 hours at 90-95 ° C. Can be obtained.

Garlic Cheonggukjang of the present invention, the taste and aroma of the mugwort and garlic is mixed, reducing the unique and disgusting smell peculiar to the conventional Cheonggukjang, providing a variety of flavors can be eaten as Garlic Cheonggukjang, itself, taste and taste It can be used as a scented seasoning sauce, and also dried garlic Cheonggukjang, garlic Cheonggukjang Powder, or Garlic Cheonggukjanghwan is a traditional dietary supplement with excellent nutritional properties and functional properties that enhance the body's immunity as a dietary supplement. Various enzymes that are useful as fermented food are contained in Garlic Cheonggukjang.

Garlic powder Cheonggukjang and Garlichwan Cheonggukjang are easy to take and carry at work, school or commute, or at home. When you want to eat, use, or eat, you can easily eat food and increase consumption of beans and garlic.

Claims (3)

1. Soaking 8-14 hours domestic soybeans in Jizo made with ocher 2. Steam soybeans soaked in water at 90-95 ° C for 2-3 hours 3. Mix the garlic powder by adding 3-5 weight% of 100-120 mesh garlic powder in the process 4. Cool the boiled beans at 50-60 degrees and transport them to the ocher fermentation chamber. 5. Ocher fermentation chamber has a humidity of 75-80%. Cheonggukjang fermented with rice straw Bacillus Bacillus at room temperature 40-45 ° C for 30-48 hours is to adjust the temperature of fermentation chamber to 30-35 ° C according to the condition of the yarn. Garlic Cheonggukjang characterized in that it is prepared by the garlic cheonggukjang through the steps Garlic powder Cheonggukjang, characterized in that the garlic cheonggukjang prepared by the method of producing the cheonggukjang of claim 1 was pulverized into a powder 100-120 mesh Garlic hwancheonggukjang characterized in that the garlic chunggukjang prepared by the method of producing a garlic cheonggukjang 2-5% by weight of the mixed glutinous rice powder is kneaded