KR20110062249A - The brush leaf and the black sesame using fermented black-soybeans and its manufacturing method - Google Patents

Abstract

PURPOSE: Fermented black soybeans and a producing method thereof are provided to minimize the bad smell of the fermented black soybeans by mixing the fermented black soybeans with pine needle powder. CONSTITUTION: A producing method of fermented black soybeans comprises the following steps: washing pine needles using an ultrasonic cleaner; hot water 70wt% of washed pine needles for 4~12hours; dipping washed black soybeans into the obtained pine needle extract for 24~36hours; adding 10wt% of washed pine needles to the dipped black soybeans, and steaming the mixture for 5~7hours at 80~100deg C: crushing the remained 20wt% of washed pine needles; adding the obtained pine needle powder and black sesame seeds into the steamed black soybeans mixture; and fermenting the mixture in a yellow soil fermentation chamber at 38~45deg C for 48~72hours.

Description

The bean leaf and the black sesame using black sesame and its manufacturing method {The brush leaf and the black sesame using fermented black-soybeans and its manufacturing method}

The present invention relates to a production method of Cheonggukjang, and more particularly, by heat-extracting pine needles, immersed black soybeans in the extracted pine needles extract, after mixing the pine needles with soaked black soybeans, mixed pine needle powder and black sesame in boiled black beans By fermenting to minimize the unpleasant odor peculiar to Cheonggukjang while preserving the taste and nutrition of the existing Cheonggukjang, and contains black beans, pine needles, black sesame seeds, and relates to the improved nutrition and pharmacological functionalities of Cheonggukjang.

Nowadays, people are eating too many processed foods or instant foods because of the convenience or busyness of their lives. Due to this, the consumption of refined foods such as sugar, flour, and cooking oil has become so natural. In addition, workers who are stressed by excessive work have been accustomed to drinking, the main menu of alcohol and meat.

As described above, as our eating habits are changed to Western meat-based eating habits, the food stays longer in the intestine and is affected by various toxins generated during the decomposition of food. Evidence indicates that the incidence of colorectal cancer in our country has increased by more than 200% over the past decade.

Like this, unlike the past, which suffered from malnutrition, modern people suffer from all kinds of adult diseases and cancer due to obesity, lack of exercise, and stress caused by overnourishment.

To solve this situation, through research, natural foods rich in vitamins, minerals, and fiber, which are effective in preventing adult diseases, are receiving the spotlight, and these natural foods have been actively developed and developed to suit the tastes of modern people. The sales of products are increasing rapidly every year.

The most representative natural food is Cheonggukjang, which is the best fermented food and traditional food that our ancestors have consumed for 1400 years.

Cheonggukjang is fermented by a bacterium called Bacillus in rice straw or air, and can be prepared and consumed in 2 ~ 3 days, the shortest period among soybean fermented foods. In addition, Cheonggukjang is the only traditional fermented food that can be produced without using salt, and can increase the absorption rate of soy protein to 98%. Therefore, Cheonggukjang is a high-quality protein food that can be consumed soybeans most effectively both nutritionally and economically.

As such, studies on nutritionally superior Cheonggukjang are already being actively conducted, and recently, anti-cancer substance called 'Glycytein' was found in black soybean hulls than white baektae, which is used as a raw material of existing Cheonggukjang. As it has been reported to have excellent efficacy on the back, the production of Cheonggukjang made from black soybean is being actively developed.

This black soybean is rich in vitamin E and potassium in the production of Cheonggukjang. It is effective in preventing anemia and dementia, and it has an excellent effect on improving liver function by smoothing metabolism by strengthening kidney function and high protein content. It is four times stronger than regular beans.

As described above, black soybeans are nutritionally superior, but when manufactured as Cheonggukjang, there is a problem of avoiding in children and young people who need protein supply due to the quaint smell peculiar to Cheonggukjang.

In the production method of Cheonggukjang, which uses the main ingredient of Baektae as a prior art, various manufacturing methods for minimizing the quenching smell peculiar to Cheonggukjang have been developed and researched. .

Therefore, while maintaining the taste and nutrition of the existing Cheonggukjang, while minimizing the unpleasant smell peculiar to Cheonggukjang and the development of Cheonggukjang products suitable for the preferences of children and young people.

The present invention has been made to solve the problems of the prior art as described above, an object of the present invention is to heat-extract pine needles, immersed black soybeans in the extracted pine needles extract, after mixing the pine needles in the soaked black beans, boiled black beans By mixing fermented pine needle powder and black sesame seeds to fermentation, it preserves the taste and nutrition of existing Cheonggukjang while minimizing unpleasant odor peculiar to Cheonggukjang, and it contains black beans, pine needles and black sesame seeds, which are useful for human body. Cheonggukjang is to provide a manufacturing method.

Cheonggukjang production method according to the present invention for achieving the above object,

Pine needle washing process (first process) for cleaning the pine needles and washing using an ultrasonic cleaner;

A pine needle heat extraction step (second step) of extracting a part of the washed pine needles of the first step;

Black bean immersion step (third step) of screening and soaking black soybeans soaked in pine needle extract of the second step;

A black bean boiling step (fourth step) boiled by adding pine needles to the soaked black beans of the third step;

A pine needle grinding step (fifth step) of pulverizing the remaining pine needles except for the parts used in the second and third steps among the pine needles of the first step;

A mixing step (sixth step) of mixing the crushed pine needle powder and black sesame seeds of the fifth step to the boiled black beans of the fourth step; And

And a fermentation process (seventh process) for fermenting the mixed mixture of the sixth process.

Hereinafter, with reference to the accompanying drawings, the manufacturing method of the cheongukjang of the present invention in detail as follows.

1 is a process flow diagram schematically showing a method of manufacturing a cheongukjang according to the present invention.

1. Pine needle cleaning process (1st process)

This process is to clean and wash pine needles,

After collecting and trimming leaves from pine branches, they are cleaned by removing foreign substances or microorganisms using an ultrasonic cleaner.

2. Pine needle heat extraction process (2nd process)

This process is a process of heat extraction pine needles in purified water,

A part of the washed pine needles of the first step, preferably 70% by weight of the washed pine needles of the first step in purified water is heat-extracted for 4 to 12 hours at a temperature of 90 ~ 120 ℃.

In the heat extraction treatment of pine needles in this process, if the temperature is less than 90 ℃ it is difficult to obtain an extract from the pine needles, and if the temperature exceeds 120 ℃ it is not preferable because the degeneration of the pine needle components may occur.

In addition, in order to obtain the extract of pine needles, the heat extraction time is preferably 4 to 12 hours in consideration of the efficiency in the process period.

3. Soybean Soaking Process (3rd Process)

This process is to immerse the black beans in pine needle extract,

The black soybeans are screened and washed and soaked in the pine needle extract of the second step for 24 to 36 hours.

The immersion treatment time is preferably 24 to 36 hours. If the immersion time is less than 24 hours, absorption of the pine needle extract of black beans may be insufficient, and if it exceeds 36 hours, black bean protein may be denatured.

By soaking black soybean in pine needle extract, pine needle extract can penetrate into black soybean and it has excellent softening effect of black soybean and has a soft pine needle flavor.

4. Black bean boiling process (4th process)

This process is the process of adding pine needles to boiled black soybeans.

Part of the washed pine needles of the first step, preferably 10% by weight of the washed pine needles of the first step to black soaked soaked in the pine needle extract of the third step 5 at a temperature of 80 ~ 100 ℃ Boil for ~ 7 hours.

When you boil black beans, the addition of pine needles can minimize the fishy odor and enhance the pineal aroma.

5. Pine needle grinding process (5th process)

This process is the process of grinding pine needles,

A part of the washed pine needles of the first step, preferably 20% by weight of the washed pine needles of the first step is characterized in that pulverized to 100 ~ 200mesh using a grinder.

The use of 100 ~ 200mesh pine needle powder in this way is to maximize the pine needle aroma in the production of black soybean cheonggukjang.

There is no particular limitation on the grinding method in this grinding step, it can be carried out in a conventional method using a conventional grinder used in the art.

6. Mixing process (sixth process)

This process is a mixture of boiled black beans, pine needle powder and black sesame seeds,

The life of the fourth process is characterized in that the pine needle powder, black sesame seeds of the fifth process in a black bean mixed 1: 0.2: 0.1 by weight.

At this time, mixing pine needle powder and black sesame is to improve the taste and aroma by minimizing the squeaky smell peculiar to Cheonggukjang.

The boiled black beans and pine needle powder, a mixture of black sesame is called a mixture.

7. Fermentation process (7th process)

This process is to ferment the mixture,

Place the dried rice straw on the bottom of the mixture of the sixth step, cover with a mineral cloth on the dried rice straw, put the mixture and fermented for 48-72 hours at a temperature of 38 ~ 45 ℃ in an ocher fermentation chamber with a humidity of 70 ~ 80%.

In the fermentation treatment in this process, the fermentation temperature is preferably 38 ~ 45 ℃, if the temperature is less than 38 ℃ can be insufficient fermentation effect, if it exceeds 45 ℃ can cause the unpleasant odor of the mixture Not.

According to the production method of the cheongukjang according to the present invention, the black bean instead of the general white baektae main ingredients to improve the nutritional properties and pharmacological usefulness, and also by adding the pine needle extract and pine needle powder, the taste and nutrition of the existing Cheonggukjang While preserving, it minimizes the unpleasant smell peculiar to Cheonggukjang, and can produce Cheonggukjang with enhanced soft pine needles.

In addition, the addition of black pine sesame as well as pine needles added to the taste of the existing Cheonggukjang taste can be produced by the young and old a favorite for everyone.

The present invention will be described in more detail with reference to the following examples. However, the following examples are only intended to specifically illustrate the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not limited. In other words, simple modifications and variations of the present invention can be easily carried out by those skilled in the art, and all such modifications and changes are considered to be included within the scope of the present invention.

Example: Black soybeans Cheonggukjang using pine needles, black sesame prepared according to the present invention

After collecting and trimming the leaves from pine branches, using a ultrasonic cleaner to remove foreign substances or microorganisms, and then to extract the pine needles 70 wt% of the washed pine leaves at 110 ℃ for 8 hours to prepare a pine needle extract.

After screening and washing the black soybeans soaked in pine needle extract for 24 hours, and soaked, 10% by weight of the pine needles washed in the soaked black soybeans is boiled for 6 hours at a temperature of 100 ℃.

20 wt% of the washed pine needles are pulverized to 200mesh using a grinder, and then the pine needles are mixed with boiled black soybeans, pine needle powder and black sesame seeds by weight 1: 0.2: 0.1.

Place the dried rice straw on the bottom of the mixed mixture, cover it with a mineral cloth on the dried rice straw, put the mixture on and ferment at 72 ° C. for 72 hours in an ocher fermentation chamber with 75% humidity.

Comparative Example: Cheonggukjang prepared by the general manufacturing method

The beans are sorted and washed to remove dirt and debris.

After soaking the washed beans in water for 24 hours, the soaked beans are boiled for 6 hours at a temperature of 100 ℃.

To ferment boiled soybeans, place a dried rice straw on the bottom, cover it with a mineral cloth on the dried rice straw, put the mixture and ferment for 72 hours at a temperature of 45 ° C in an ocher fermentation chamber with a humidity of 75%.

Experiment 1: sensory test

Cheonggukjang (Example) prepared according to the present invention and Cheonggukjang (Comparative Example) manufactured in accordance with the existing production method of the cheonggukjang trained professional sensory test personnel (50 people with more than 2 years experience sensory test [25 men, women 25 patients]) were selected from 30 patients with excellent taste and sensory evaluation such as taste, aroma, savoryness and overall preference.

Sensory evaluation was carried out by a five-point measurement (1: very bad, 2: bad, 3: normal, 4: good, 5: very good). The results are shown in Table 1 below.

division flavor incense Sue Overall preference Example 4.72 4.86 4.5 4.78 Comparative example 3.56 3.45 3.35 3.42

As can be seen from Table 1, the embodiment shows a higher score than the comparative example in all items of the sensory test.

The black bean Cheonggukjang prepared according to the present invention shows a higher score in all items than the Cheonggukjang prepared by the general manufacturing method, and the taste is improved by using black bean instead of white tae as the main ingredient, and the addition of pine needle extract and pine needle powder It is the result of minimizing the unpleasant smell peculiar to Cheonggukjang, and the enhanced aroma of soft pine needles, and the taste is enhanced by adding black sesame seeds in the production of Cheonggukjang.

1 is a process flow diagram schematically showing a method for producing black soybean Chungkookjang according to the present invention.

Claims (4)

Pine needle washing process (first process) for cleaning the pine needles and washing using an ultrasonic cleaner; A pine needle heat extraction step (second step) of extracting 70 wt% of the washed pine needles of the first step at a temperature of 90 to 120 ° C. for 4 to 12 hours; Selecting and washing the black beans and immersing them for 24 to 36 hours in the pine needle extract of the second step (third step); Adding 10% by weight of the pine needles washed in the first step to the immersed black beans in the third step, the black beans boiled for 5-7 hours at a temperature of 80 ~ 100 ℃ (fourth step); Pine needle grinding step (5th step) for grinding 20% by weight of the washed pine needles other than the part used in the second step and the third step of the pine needles of the first step; A mixing step (sixth step) of mixing the crushed pine needle powder and black sesame seeds of the fifth step to the boiled black beans of the fourth step; And The black bean Cheonggukjang comprising the fermentation process (seventh step) of fermenting the mixed mixture of the sixth process at a temperature of 38-45 ° C. for 48-72 hours in an ocher fermentation chamber having a humidity of 70-80%. Manufacturing method. The method of claim 1, Black bean chungkukjang production method characterized in that the pine needle grinding in the pine needle grinding process of step 5 to 100 ~ 200mesh. The method of claim 1, Method of producing black soybeans soybeans characterized in that the mixture of boiled black soybeans and pine needles powder, black sesame seeds 1: 0.2: 0.1 by weight. Black bean Cheongguk, characterized in that prepared by claim 1.

Images