KR20070105517A - Marking method of fermented soybeans - Google Patents

Abstract

A method for preparing Cheonggukjang powder is provided to remove the disgusting smell thereof, thereby allowing everyone to enjoy the same, and to enable a long-term storage. The powder can be added to various kinds of soup and stew, spring water, or yogurt. A method for preparing Cheonggukjang powder comprises the steps of: washing and soaking 85% of soybeans, 3% of black sesame, 4% of black rice, 3% of potato, and 5% of sea tangle in water for 12hr; putting the soaked ingredients in an aging tank, and boiling them at 100°C for 4hr; putting the boiled ingredients in the aging tank, and aging them at 35~40°C for 24hr; drying the aged ingredients in a drying machine at 100°C for 12hr; and powdering the dried ingredients by a pulverizer, followed by vacuum packing.

Description

Manufacturing Method of Powdered Cheonggukjang {MARKING METHOD OF FERMENTED SOYBEANS}

The present invention relates to a method for producing powdered soybean paste with various nutrients

More specifically, black soybeans, black sesame seeds, black rice, potatoes, and kelp are mixed in a ratio, boiled and aged, and then pulverized with a grinder to be eaten in mineral water or yogurt, or put in various soups or soups. It can be stored for a long period of time without smell, and provides nutritious powder Cheonggukjang.

Conventional Cheonggukjang is an excellent traditional Korean food that gives many benefits to the body, but there are many people who do not like it because of the bad smell that smells like odor.

In addition, not only can not be stored for a long time, but also soybeans as the main raw material because it does not contain a variety of nutrients evenly there was a problem that the body does not contain abundant nutrients evenly.

The present invention to solve the above problems

Clean soybean 85%, black sesame seeds 3%, black rice 4%, potato 3%, kelp 5% is rolled under the water surface of the container and soaked for 12 hours.

Put the soaked water into the aging tank and boil it for 4 hours at 100 ℃. The boiled material is put back into the aging tank and aged for 24 hours at a temperature of 35 ℃ ~ 40 ℃, then put into a dryer and dried for 12 hours at a temperature of ℃, and then powdered by a pulverizer to be vacuum packed for commercialization. It can be enjoyed by anyone, and can be stored for a long time. The purpose is to provide.

Hereinafter, a preferred embodiment of the present invention will be described in detail by the process as follows.

Example

First step:

Clean

Black Soybean 85%

Black Sesame Seed 3%

Black Rice 4%

Potato 3%

Kelp 5%

Soak under the surface of the container for 12 hours.

Second process:

Put the soaked water into the aging tank and boil it for 4 hours at 100 ℃.

Third process:

The boiled material in the second step is put back into the aging tank and aged at a temperature of 35 ° C. to 40 ° C. for 24 hours.

4th process:

It is put in a drier and dried for 12 hours at a temperature of 100 ℃.

5th process:

It is pulverized into powder by a pulverizer, vacuum packed and commercialized.

Powdered cheonggukjang of the present invention prepared by the manufacturing method as described above does not smell like smell like the conventional soybeans made only soybeans anyone can enjoy

It can be stored for a long time, and can be boiled and eaten in soup or stew, and can be eaten in bottled water or yogurt like instant food, and can be carried when fishing or hiking. And because it is made by mixing a variety of materials that are very good for the human body is rich in nutrients compared to the conventional Cheonggukjang so you can get a lot of help in maintaining health.

Since the present invention is made by mixing a variety of natural materials that are very good for the human body, it does not smell as bad as the conventional Cheonggukjang, anyone can enjoy it, as well as long-term storage and easy to eat like instant food,

In addition, there is an effect rich in a variety of nutrients compared to the conventional soybeans made only soybeans.

Claims (1)

85% of black soybeans, 3% black sesame seeds, 4% black rice, 3% black potatoes and 5% kelp are immersed under the surface of the container and soaked for 12 hours and put in a mature tank for 4 hours at a temperature of 100 ° C. Boil Put the boiled material in the aging tank again and aged for 24 hours at a temperature of 35 ℃ ~ 40 ℃ and then put in a dryer for 12 hours at a temperature of 100 ℃ and powdered by a pulverizer characterized in that the powder.