KR20070108797A - The method of soybean paste, soy sauce, fermented soybean, fermented hot pepper-soybean paste, sprouted-soybean flour using sprouted soybean - Google Patents

The method of soybean paste, soy sauce, fermented soybean, fermented hot pepper-soybean paste, sprouted-soybean flour using sprouted soybean Download PDF

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KR20070108797A
KR20070108797A KR1020060041256A KR20060041256A KR20070108797A KR 20070108797 A KR20070108797 A KR 20070108797A KR 1020060041256 A KR1020060041256 A KR 1020060041256A KR 20060041256 A KR20060041256 A KR 20060041256A KR 20070108797 A KR20070108797 A KR 20070108797A
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soybean
germinated
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water
soybeans
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선진경
김관중
김용성
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김관중
선진경
김용성
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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
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • 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
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • 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
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/254—Particle size distribution
    • 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
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • 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
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment

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Abstract

A method of manufacturing soybean paste, soy sauce, fermented soybeans, red pepper paste and sprouted soybean flour using sprouted soybeans is provided to obtain food products having increased contents of isoflavone and gamma-aminobutyric acid as well as a good taste and flavor. Soybeans are soaked in water at 30deg.C for 24hr while changing water every 5hr until they are 0.5 to 1.0cm tall and in cold water at 13deg.C for 30min after taking out of water. The sprouted soybeans are soaked in lukewarm water for 3 to 4hr and heated at 100 to 130deg.C, formed under pressure into a block shape and fermented at 25 to 30deg.C for 30 days. Then, 10kg fermented sprouted soybeans are aged with 20L purified water and 4.4kg salt for 45 days in first aging step, ground and aged for 3 to 6 months in the second aging step to give soybean paste. The remaining liquid after taking out the soybean paste is filtered and aged to produce soy sauce. And 5kg fermented soybean powder is heated with 20kg glutinous rice flour and purified water, allowed to ferment for 48hr, mixed with 7kg salt, 14kg red pepper powder and 24kg corn syrup and fermented for 3 to 6 months to produce red pepper paste.

Description

발아콩을 이용한 된장, 간장, 청국장, 고추장, 발아콩분의 제조방법{The method of soybean paste, soy sauce, fermented soybean, fermented hot pepper-soybean paste, sprouted-soybean flour using sprouted soybean}Soybean paste, soybean, fermented soybean, fermented soybean, fermented soybean, fermented hot pepper-soybean paste, sprouted-soybean flour using sprouted soybean

도 1은 본 발명에 따른 발아콩을 이용한 된장, 간장, 청국장, 고추장, 발아콩분의 제조공정도1 is a manufacturing process diagram of miso, soy sauce, Cheonggukjang, red pepper paste, germinated soybean meal using germinated beans according to the present invention

본 발명은 콩을 발아시켜 제분된 발아콩분을 주원료로 하여 된장, 간장, 청국장, 고추장, 발아콩분을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing soybean paste, soy sauce, cheonggukjang, red pepper paste, germinated soybean meal using the germinated soybean meal milled as a main raw material.

최근 들어 인스턴트식품이나 육류를 위주로 하는 식생활의 변화로 인해 혈액의 산독화 현상이 촉진되고, 그에 따라 성인병 발생이 증가하고 있다는 것은 여러 연구결과가 입증하고 있다.Recently, several studies have demonstrated that the changes in diet, especially foods and meats, promote blood detoxification and increase the incidence of adult diseases.

그에 따라 상기 인스턴트식품이나 육류보다는 현미나 각종 곡류를 비롯한 채식을 권장하고 있는데, 이는 육식으로 부족해지는 식이섬유를 보다 많이 섭취하라는데 있다.Accordingly, vegetarian foods, including brown rice and various cereals, are recommended rather than the instant food or meat, which is to eat more dietary fiber that is insufficient for meat eating.

일반적으로 발아하는 곡류중 발아현미는 백미보다 약 4배정도 많은 식이섬유를 갖 음과 동시에 발아에 의해 아미노산이나 비타민B군이 많아지고 특히 변비에 효과가 있는 등 그 인체에 유익한 특성이 다량 밝혀졌다.Germinated brown rice among germinated grains has about 4 times more fiber than white rice and germination of amino acids and vitamin B groups, and its effect on constipation.

또한 현미에는 식물성 섬유질을 비롯한 각종 효소, 미네랄 등 무기질 영양소가 다량 함유되어 있어 병에 대한 저항력을 높여주고 혈액의 산독화를 막아주어 노화방지 및 장내 기능 강화에 유용한 식품임은 이미 알려진 사실이다.In addition, brown rice contains a large amount of mineral nutrients such as various enzymes and minerals, including vegetable fiber, it is known that it is a food that is useful for preventing aging and enhancing intestinal function by increasing resistance to disease and preventing blood detoxification.

상기한 발아 현미의 주요특성으로 인해 발아 현미를 제조하는 방법에 대한 많은 기술이 공지되어 있으며, 또한 보다 효과적으로 현미를 발아시키는 방법에 대한 많은 연구가 진행 중에 있다.Due to the above-mentioned main characteristics of germinated brown rice, many techniques for producing germinated brown rice are known, and many studies on how to germinate brown rice more effectively are in progress.

이에 본 발명에서 사용되는 발아콩은 각종 영양소는 물론이고 식이섬유 함유량이 높은 콩을 콩뿌리가 2-5mm이하로 성장한 시점에 발아콩을 사용하여 된장, 간장, 청국장, 고추장, 발아콩분을 제조하게 된다.The germinated soybean used in the present invention is to prepare soybean paste, soy sauce, cheonggukjang, red pepper paste, germinated soybean meal using germinated soybeans when the soybean root grows to 2-5 mm or less, as well as various nutrients. do.

상기 콩을 발아시키면 단백질은 아미노산으로, 지방은 필수 지방산으로 변하며 미네랄, 효소, 비타민 등이 증가한다. 또한 식이섬유와 아미노산의 일종인 아스파라긴산 등의 영양소 함량도 증가한다.When the germination of the soybeans, proteins are converted into amino acids, fats are converted to essential fatty acids, and minerals, enzymes, vitamins, and the like are increased. It also increases nutrient content such as dietary fiber and aspartic acid, a type of amino acid.

콩의 발아 과정이 여성들에게 좋은 성분으로 알려진 이소플라본 함량을 크게 증가시킨다는 사실을 확인했으며, 체내 생리 활성 물질과 두뇌 건강에 좋은 GABA(감마아미노부티르산[γ- aminobutyric acid ]) 함량도 크게 증가되었다고 한다. The germination process of soybeans has been shown to significantly increase the isoflavone content, which is known to be a good ingredient for women, and the GABA (γ-aminobutyric acid) content, which is good for the body's bioactive substances and brain health, is also reported to be greatly increased. .

상기와 같은 방법으로 발아콩을 이용하여 된장, 간장, 청국장, 고추장, 발아콩분을 제조하는 방법은 후술과 같다.The method for producing soybean paste, soy sauce, Cheonggukjang, red pepper paste, germinated bean flour by using the germinated beans in the same manner as described above.

본 발명의 목적은 콩을 발아시킨 발아콩을 이용하여 된장, 간장, 청국장, 고추장, 발아콩분을 제조하는데 있으며, 남녀노소 누구나 쉽게 즐겨 먹을 수 있음과 동시에 맛과 영양이 풍부한 된장, 간장, 청국장, 고추장, 발아콩분 및 그 제조방법을 제공하는데 목적이 있다.An object of the present invention is to produce soybean paste, soy sauce, cheonggukjang, red pepper paste, germinated soybean powder using germinated soybean germinated soybeans, which can be easily enjoyed by anyone of both sexes, rich in flavor and nutrition, soybean paste, soy sauce, cheonggukjang, It is an object of the present invention to provide red pepper paste, germinated soybean flour and a method of manufacturing the same.

상기한 목적을 달성하기 위하여 본 발명은 콩의 미숙곡 및 빈껍질을 제거하는 선별공정; 콩부착 오염물 및 부유물을 제거하는 세척공정; 자동온도조절기와 공기를 공급하는 블러워가 구비되어 있는 발아용기내에 상기 세척공정이 끝난 콩을 발아용기에 넣어 6시간 주기로 30℃의 물을 교환하여 콩을 24시간 동안 침적하여 발아시키는 발아공정; 상기 발아공정 후 발아가 0.5cm 내지 1.0cm정도 되었을 때 상기 발아용기에서 발아콩을 꺼내어 13℃의 물에 30분간 침적하는 발아억제공정; 발아콩을 선별한 후 씻어서 미온수에서 3-4시간 정도 침지시켜 두었다가 건져내어 100-130℃의 물온도로 승온하여 발아콩을 삶아내는 가열공정;상기 삶아낸 발아콩을 메주 성형기의 용적에 맞게 넣고 압착시켜서 일정 규격의 성형된 발아메주를 얻는 발아메주성형공정;성형된 발아메주를 발효실에서 25-30℃를 유지하면서 30일간 발효시키는 발효공정; 상기 발아메주 10kg를 항아리에 넣고 자정수 20ℓ에 식염4.4㎏ 녹힌 식염를 넣고 떠오르지 않도록 누름돌로 누르고 45일간 숙성하는 1차숙성공정; 1차숙성된 발아메주를 건져 항아리에 분쇄하여 넣고 3-6개월간 숙성하는 2차숙성공정 으로 된장을 제조한다.In order to achieve the above object, the present invention is a screening process for removing the immature grain and bean shell of beans; Washing process to remove soybean contaminants and suspended solids; A germination process in which the beans are placed in a germination container equipped with a thermostat and a blower for supplying air, so that the beans are germinated by depositing beans for 24 hours by exchanging water at 30 ° C. every 6 hours for 6 hours; Germination suppression step of taking out the germinated beans from the germination container when the germination is about 0.5cm to 1.0cm after the germination process and soaking in water at 13 ° C. for 30 minutes; Selected germinated soybeans, washed, immersed in lukewarm water for 3-4 hours, then taken out, heated to 100-130 ° C water temperature to boil germinated soybeans; Put the boiled soybeans according to the volume of meju molding machine Pressed germination molding process to obtain a molded boiled meju of a certain specification by pressing; Fermentation process for fermenting the molded boiled meju while maintaining 25-30 ℃ in the fermentation chamber; Primary maturation step of putting 10 kg of the balsam wine into a jar and putting 4.4 kg of saline dissolved in 20 L of midnight water and pressing it with a push stone to prevent rising; Miso is prepared by the second ripening process, where the first matured germinated sake is crushed into a jar and aged for 3-6 months.

여기에서 메주 성형시 바실러스균과 곰팡이에 의해 자연발효되는데 그 목적이 있으며, 그외에 "Aspergillus Oryzae"균주 등을 배양할 수도 있다.Here, it is the purpose of spontaneous fermentation by Bacillus bacteria and fungi when forming meju, and in addition, the strain "Aspergillus Oryzae" may be cultured.

원료들의 균등한 혼합을 요구하는 것은 된장맛의 균일성을 유지하기 위한 것이며, 자정수를 사용하는 것은 옛부터 자정수는 감로수에 가깝다고 하였고 감로수는 약수라 한 것에 근거하였다. 물맛이 다르면 장맛도 다른 이유로서 뒷받침할 수 있을 것이다. Requiring even mixing of raw materials is to maintain the uniformity of miso taste, and the use of midnight water has long been based on the fact that midnight water is close to sweet water. Different flavors of water may also support the different flavors.

상기 된장 제조 공정중 1차숙성공정에서 발아메주를 건져내고 남은 여액을 따로 여과하여 숙성시켜 간장을 제조하게 된다.Soybean is prepared by harvesting germinated meju during the first aging process of the miso production process and filtering and aging the remaining filtrate separately.

상기 발아콩의 가열공정후 2일∼3일간 띄워 발효숙성공정을 거쳐 청국장을 제조하게 된다.Flour for 2 days to 3 days after the heating process of the germinated soybeans to produce a fermented soybean paste.

제조된 청국장은 진공포장하는 것이 바람직하며, 이 경우, 상온에서 3개월, 냉장하에서는 6개월동안, 변질됨이 없이 보존이 가능하도록 하며, 상기 건조공정을 거쳐 제분된 청국장분말을 제조할 수 있다.The prepared Cheonggukjang is preferably vacuum-packed. In this case, for 3 months at room temperature and 6 months under refrigeration, the Cheonggukjang can be preserved without deterioration and can be milled through the drying process.

위에서는 필수재료로 대두, 고춧가루, 찹쌀, 메주가루, 엿기름, 소금을 사용하였으나, 그 외에 선택재료로서 간장, 물엿, 참기름(들기름, 달맞이 기름 등), 마늘, 참깨 등이 사용될 수 있다.In the above, soybeans, red pepper powder, glutinous rice, meju powder, malt, and salt are used as essential ingredients. However, soy sauce, starch syrup, sesame oil (perilla oil, evening primrose oil), garlic, and sesame may be used as optional ingredients.

상기 발아메주의 발효공정후 잘 발효된 발아메주를 적당한 크기로 쪼개어 이를 분쇄기에서 분쇄하여 분말화하는 분말공정; 상기 발아메주분말 5kg에 찹쌀가루 20kg을 자정수로 죽을 쑤어 넣고 48시간 삭히고 나머지 소금7㎏, 고춧가루14㎏, 물엿24㎏를 넣고 혼합하여 항아리에서 3-6개월간 발효시켜 고추장을 제조한다.After the fermentation process of the boiled meju powder process to split the well fermented boiled meju to an appropriate size and pulverize it in a mill; 5 kg of the germinated rice powder, 20 kg of glutinous rice flour, put the porridge with a midnight water and chop for 48 hours, add the remaining salt 7 kg, red pepper powder 14 kg, starch syrup 24 kg and ferment for 3-6 months to prepare red pepper paste.

또한, 상기 발아콩의 발아억제공정후 발아콩의 수분을 제거하기 위한 탈수공정; 상기 탈수공정 후 35℃로 건조하기 위한 건조공정; 건조된 발아콩을 로울러분쇄기에 의해 분쇄하여 100메쉬의 스크린을 통과하시키는 방법으로 제분하여 발아콩분을 제조하게 된다.In addition, a dehydration process for removing the water of the germinated beans after the germination suppression process of the germinated beans; A drying step for drying at 35 ° C. after the dehydration step; The dried germinated soybean is milled by a roller grinder to mill through a screen of 100 mesh to prepare germinated soy flour.

상기에서 서술한 바와 같이 상기에서 설명한 바와 같이 본 발명은 각종 영양소는 물론이고 식이섬유 함유량이 높은 콩을 보다 간단한 공정을 통해 효과적으로 발아시킬 수 있을 뿐만 아니라 상기 발아된 콩을 주원료로 하여 기능성 식품인 된장, 간장, 청국장, 고추장, 발아콩분을 제조할 수 있는 유용한 발명이다.As described above, the present invention, as described above, can effectively germinate not only various nutrients but also beans with a high dietary fiber content through a simpler process, as well as a functional food based on the germinated soybeans as a main ingredient. , Soy sauce, Cheonggukjang, red pepper paste, germinated soybean flour is a useful invention that can be produced.

Claims (5)

콩의 미숙곡 및 빈껍질을 제거하는 선별공정; 콩부착 오염물 및 부유물을 제거하는 세척공정; 자동온도조절기와 공기를 공급하는 블러워가 구비되어 있는 발아용기내에 상기 세척공정이 끝난 콩을 발아용기에 넣어 6시간 주기로 30℃의 물을 교환하여 콩을 24시간 동안 침적하여 발아시키는 발아공정; 상기 발아공정 후 발아가 0.5cm 내지 1.0cm정도 되었을 때 상기 발아용기에서 발아콩을 꺼내어 13℃의 물에 30분간 침적하는 발아억제공정; 발아콩을 선별한 후 씻어서 미온수에서 3-4시간 정도 침지시켜 두었다가 건져내어 100-130℃의 물온도로 승온하여 발아콩을 삶아내는 가열공정; 상기 삶아낸 발아콩을 메주 성형기의 용적에 맞게 넣고 압착시켜서 일정 규격의 성형된 발아메주를 얻는 발아메주성형공정; 상기 성형된 발아메주를 발효실에서 25-30℃를 유지하면서 30일간 발효시키는 발효공정; 상기 발아메주 10kg를 항아리에 넣고 자정수 20ℓ에 식염4.4㎏ 녹힌 식염를 넣고 떠오르지 않도록 누름돌로 누르고 45일간 숙성하는 1차숙성공정; 1차숙성된 발아메주를 건져 항아리에 분쇄하여 넣고 3-6개월간 숙성하는 2차숙성공정으로 된장을 제조하는 것을 특징으로 하는 발아콩을 이용한 된장의 제조방법A sorting process for removing immature grains and bean husks of beans; Washing process to remove soybean contaminants and suspended solids; A germination process in which the beans are placed in a germination container equipped with a thermostat and a blower for supplying air, so that the beans are germinated by depositing beans for 24 hours by exchanging water at 30 ° C. every 6 hours for 6 hours; Germination suppression step of taking out the germinated beans from the germination container when the germination is about 0.5cm to 1.0cm after the germination process and soaking in water at 13 ° C. for 30 minutes; Selecting germinated beans, washing and immersing in lukewarm water for 3-4 hours, then picked up and heated to 100-130 ° C. water temperature to boil germinated beans; A boiled meju forming process of inserting the boiled soybeans into the volume of the meju forming machine and pressing them to obtain a molded boiled meju of a certain standard; A fermentation step of fermenting the molded boiled meju for 30 days while maintaining in a fermentation chamber at 25-30 ° C .; Primary maturation step of putting 10 kg of the balsam wine into a jar and putting 4.4 kg of saline dissolved in 20 L of midnight water and pressing it with a push stone to prevent rising; Method of producing doenjang using germinated soybeans, characterized in that the fermented soybean meju is crushed into jars and put into a jar for 2 to 6 months to prepare miso. 제1항에 있어서, 상기 1차숙성공정에서 발아메주를 건져내고 남은 여액을 따로 여과하여 숙성시켜 간장을 제조하는 것을 특징으로 하는 발아콩을 이용한 간장의 제조방법The method for preparing soy sauce using germinated soybeans according to claim 1, wherein the germinated meju is collected in the first aging process and the remaining filtrate is filtered and matured to prepare soy sauce. 제1항에 있어서, 발아콩의 가열공정후 2일∼3일간 띄워 발효숙성공정을 거쳐 청국장을 제조하는 것을 특징으로 하는 발아콩을 이용한 청국장의 제조방법The method of claim 1, wherein the fermented ripening process is carried out for 2 to 3 days after heating the germinated soybean to produce the cheonggukjang. 제1항에 있어서, 발아메주의 발효공정후 잘 발효된 발아메주를 적당한 크기로 쪼개어 이를 분쇄기에서 분쇄하여 분말화하는 분말공정; 상기 발아메주분말 5kg에 찹쌀가루 20kg을 자정수로 죽을 쑤어 넣고 48시간 삭히고 나머지 소금7㎏, 고춧가루14㎏, 물엿24㎏를 넣고 혼합하여 항아리에서 3-6개월간 발효시켜 고추장을 제조하는 것을 특징으로 하는 발아콩을 이용한 고추장의 제조방법According to claim 1, After the fermentation process of the boiled meju powder process to break the well fermented boiled meju to an appropriate size and pulverize it in a mill; 5 kg of germinated rice powder and 20 kg of glutinous rice flour in a midnight water, and then grind for 48 hours, add the remaining salt 7kg, red pepper powder 14kg, starch syrup and mix and ferment for 3-6 months in a jar to prepare red pepper paste. Manufacturing method of kochujang using germinated beans 제1항에 있어서, 상기 발아콩의 발아억제공정후 발아콩의 수분을 제거하기 위한 탈수공정; 상기 탈수공정 후 35℃로 건조하기 위한 건조공정; 건조된 발아콩을 로울러분쇄기에 의해 분쇄하여 100메쉬의 스크린을 통과하시키는 방법으로 제분하여 발아콩분을 제조하는 것을 특징으로 하는 발아콩을 이용한 발아콩분의 제조방법According to claim 1, Dehydration process for removing the water of the germinated bean after the germination inhibition process of the germinated beans; A drying step for drying at 35 ° C. after the dehydration step; Method for producing germinated soybean meal using germinated soybeans, characterized in that the germinated soybean meal is prepared by milling the dried germinated soybeans by a roller mill to pass through a screen of 100 mesh.
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KR100948633B1 (en) * 2009-06-25 2010-03-24 주식회사 와이제이에스 Soybean-tea manufacturing method using a soybean
KR100976611B1 (en) * 2009-02-11 2010-08-17 이옥임 Manufacturing method and the system of the conventional type soybean paste which uses the fermented soybeans
KR101376033B1 (en) * 2013-12-04 2014-03-19 이광열 Manufacturing method of oats cheonggukjang
CN103766862A (en) * 2014-02-11 2014-05-07 新疆原野食品有限责任公司 Making method of fermentation-type ready-to-eat red oil chili thick broad-bean sauce
KR20190014395A (en) 2017-08-02 2019-02-12 주식회사 자연건강 그 신비를 캐는 사람들 The composition and manufacturing method for chungkukjang using germinated soybeanss odor-free

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KR100976611B1 (en) * 2009-02-11 2010-08-17 이옥임 Manufacturing method and the system of the conventional type soybean paste which uses the fermented soybeans
KR100948633B1 (en) * 2009-06-25 2010-03-24 주식회사 와이제이에스 Soybean-tea manufacturing method using a soybean
KR101376033B1 (en) * 2013-12-04 2014-03-19 이광열 Manufacturing method of oats cheonggukjang
CN103766862A (en) * 2014-02-11 2014-05-07 新疆原野食品有限责任公司 Making method of fermentation-type ready-to-eat red oil chili thick broad-bean sauce
KR20190014395A (en) 2017-08-02 2019-02-12 주식회사 자연건강 그 신비를 캐는 사람들 The composition and manufacturing method for chungkukjang using germinated soybeanss odor-free

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