KR20110066269A - Method for manufacturing cheonggukjang containing red ginseng, and cheonggukjang produced thereby - Google Patents

Abstract

PURPOSE: A producing method of fermented soybeans containing ginseng, and the fermented soybeans containing the ginseng are provided to offer effective components of the ginseng to users. CONSTITUTION: A producing method of fermented soybeans containing ginseng comprises the following steps: washing raw soybeans, and dipping the soybeans in water for 12~18hours; washing the ginseng, and removing rhizome from the ginseng before finely crushing; mixing 100parts of soybeans by weight, and 17.5~50parts of crushed ginseng by weight to obtain a mixture; steaming the mixture for 3~6hours; and fermenting the steamed mixture at 40~50deg C for 40~72hours.

Description

Method for manufacturing cheonggukjang containing red ginseng, and cheonggukjang produced thereby

The present invention relates to a method for producing ginseng fermented red ginseng Cheonggukjang and red ginseng Cheonggukjang prepared therefrom, and more specifically, to produce a bioactive substance mainly contained in red ginseng by fermenting ginseng, unprocessed ginseng, with soybean during the production of It relates to a ginseng fermented red ginseng Cheonggukjang production method and a red ginseng Cheonggukjang prepared by the above method.

Cheonggukjang is a traditional Korean fermented food with a unique viscous texture, and is known as a method of ingesting soybean which can be completed on the shortest date among traditional soybean fermented foods and its flavor is unique and nutritionally and economically effective.

Conventional method of manufacturing Chunggukjang is called soybeans and boiled beans and then put boiled beans in rice straws or cut rice straws between beans, put a blanket in a warm place and heat it at 40 ~ 50 ℃ for 2 ~ 3 days. the Bacillus subtilis (Bacillus subtilis), which comes as a kind of Bacillus subtilis wild breeding to create a sticky thread shape of jeomjilmul will be Soybean is completed.

Most fermented soybean foods have been found to have higher physiological activity than soybeans because the glycosides of isoflavones and useful components in soybeans are changed into aglycone forms. It is a health food containing abundant amounts of essential amino acids, vitamins B1, B2, niacin, and pantothenic acid, and various enzymes.

Cheonggukjang, a fermented soybean product, is not only an important source of protein and vitamins, but also the suitability effect of Chungkuk coli, the prevention of constipation of fiber, the extracorporeal effect of carcinogens and cholesterol, the haejang effect by alcohol absorption of mucin, and saponin. Has been reported to strengthen blood vessels, promote blood circulation and lactic acid degradation, and prevent lecithin from aging, dementia, hypertension, and atherosclerosis.

However, Cheonggukjang is not suitable for the younger generation because of its characteristic strong smell, and it is unpleasant to the surroundings due to the disgusting smell remaining during cooking and after ingestion. come.

In order to solve the above problems, various methods have been attempted such as mixing various additives in Cheonggukjang or processing the prepared Cheonggukjang.

As an example of such an attempt, Korean Patent Publication No. 519484 discloses a functional Cheonggukjang prepared by adding ginseng to reduce unpleasant odor and browning, and a manufacturing method thereof.

The method is to omit the soaking process, soaking soybeans in boiling water and heated for 30 minutes in order to improve the disadvantage that the water-soluble nutrients and physiologically active ingredients such as saponins in the process of immersing soybeans during the production of Cheonggukjang Minimize the loss of water-soluble nutrients that are lost during immersion through the method of increasing and increasing the concentration by increasing the concentration.Adding the ginseng to the process of adding the ginseng adds the physiologically active ingredients of ginseng and causes the unpleasant odor caused by Cheonggukjang by the ginseng components. Provides a method for producing Chunggukjang that suppresses ammonia odor and sulfur odor.

According to the above method, the added ginseng is processed into dried ginseng or red ginseng and then heated in a bath with cooked soybeans. The process is complicated, and the processed ginseng is heated again, thereby physiologically active ingredients contained in dried ginseng or red ginseng. This happens to be destroyed.

Therefore, it is necessary to develop a method for converting ginseng components into bioactive substances of red ginseng through a simple process without destroying the useful components of ginseng when adding ginseng to suppress the peculiar odor of Cheonggukjang.

The problem to be solved by the present invention is the addition of unprocessed ginseng, namely ginseng in the fermentation process of soybean during the production of Cheonggukjang to ferment the ginseng with fermentation of soybeans to convert the useful components of ginseng into a variety of new bioactive substances beneficial to the human body It is to provide a way to make it possible.

In order to solve the above problems, the present invention comprises the steps of selecting and washing the beans clean; Immersing the washed beans in water for 12-18 hours; Preparing fresh ginseng and washing it cleanly; Removing the head of the washed ginseng and finely pulverizing; Preparing a mixture by mixing 17.5 to 50 parts by weight of the ground ginseng based on 100 parts by weight of the selected beans to the soaked beans; Steaming the mixture for 3 to 6 hours; And it provides a method for producing ginseng fermented red ginseng Cheonggukjang comprising the step of fermenting the steamed mixture at 40 ~ 50 ℃ for 40 to 72 hours.

At this time, the fermentation is preferably made of a traditional method of wrapping in a warm place in the room with a blanket or blanket, fermentation method, or the use of Cheonggukjang manufacturing dedicated equipment or fermentation in a well-lit place in a jar.

In addition, after the step of fermentation, the salt is added to the fermented Cheonggukjang to add 3 to 7% by weight, it is preferable that the step of chopping.

In addition, the present invention provides a ginseng fermented red ginseng Cheonggukjang prepared by the above method.

In the method of manufacturing ginseng fermented red ginseng Cheonggukjang according to the present invention, the added ginseng component is fermented with soybean and converted into a physiologically active substance rich in red ginseng, which is contained in the Cheonggukjang so that the intake of the cheonggukjang and the useful ingredients of red ginseng can be simultaneously consumed. .

In addition, the odor unique to Cheonggukjang is suppressed by ginseng fermentation, reducing the rejection of ingestion, thereby activating the spread of Cheonggukjang.

First, the beans are sorted and washed thoroughly, and then soaked in water for 12 to 18 hours.

When beans are soaked in water for 12 to 18 hours, the beans contain water, which increases the weight by about 2.35 to 2.5 times.The so-called time can be adjusted according to the temperature of the water, which is shorter within the above range in summer and longer in winter. desirable.

There are various kinds of soybeans such as white bean, bean sprout bean, seomoktae, and frosted tree, and the present invention is not particularly limited to those kinds.

Next, prepare fresh ginseng, fresh ginseng, wash it cleanly, remove the brains, and grind it finely.

Ginseng (人蔘) is a perennial herb belonging to the family Elmaceae, and it can be divided into mountain ginseng, which is a natural ginseng grown naturally in accordance with growing environment, and cultivated ginseng, which is artificially grown ginseng. , The cultivated ginseng is harvested unprocessed fresh ginseng (水 蔘), dried ginseng as it is, or dried to remove the ginseng shells and roots, white ginseng (白 蔘), dried only ginseng roots of ginseng (尾 蔘) ), It can be classified as dried red ginseng by steaming it without peeling ginseng.

Ginseng has long been widely known as the most representative nourishing tonic, and recently, many scientific researches on its ingredients and its efficacy have been reported, and the mysterious effect of ginseng is under the modern scientific illumination.

The effects of ginseng known up to now are very diverse, so it is anti-aging effect, anti-arteriosclerosis, hyperlipidemia, liver function, liver function enhancement, radiation disorder defense, immune enhancement, antithrombosis, brain function hyperactivity, anti stress, hypoglycemia, blood pressure It has a lowering and anticancer effect.

In addition, ginseng is rich in saponins, called ginsenosides, and the saponins function from activating human constitutive factors to enhancing immune functions.

Next, the ground ginseng is mixed with the soybean soaked in water, and the mixing ratio is mixed so that the ground ginseng is 17.5-50 parts by weight based on 100 parts by weight of the selected beans, that is, dry beans not called water. To prepare.

If the ginseng powder content is less than 17.5 parts by weight, the ginseng component content is too small, so that the odor removal effect peculiar to Cheonggukjang by the ginseng fermentation is insignificant, and the content of the bioactive substance produced by the ginseng fermentation is not preferable. If the amount exceeds the fermentation problem is difficult to occur.

Next, put the mixture in a container and steam for 3 to 6 hours.

The container may use a heating vessel, a pressure cooker, or a dedicated Cheonggukjang manufacturing apparatus distributed on the market.

The steamed mixture is fermented at 40-50 ° C. for 40-72 hours.

The fermentation is carried out by the Bacillus subtilis, which is a type of aerobic bacteria, is a non-toxic spore-forming bacterium, and is widely distributed in nature such as dry grass, soil, sewage, and air, so that it is artificially inoculated during fermentation. If you do not do soybean fermentation proceeds, and in the case of fresh ginseng is collected from the soil and not processed, such as drying or steaming, only the washing process, Bacillus subtilis existing in the soil remains on the surface of the ginseng, naturally It is effective to inoculate Bacillus subtilis present in.

While the steamed soybean and ginseng are fermented, useful ingredients contained in ginseng are converted into ginsenoside having excellent physiological activity through fermentation, and especially ginseng turns into red ginseng due to the active production of Rg3 and Rh1 which show anticancer effects. It shows the effect of switching.

The ginsenoside is a kind of glycoside (glycoside) that refers to saponin in ginseng. Recently, anti-cancer, antioxidant, and cholesterol-lowering effects have been found, and are being spotlighted as bioactive substances.

Ginsenoside, which is abundant in red ginseng, has been used in Korean medicine as a cardiac medicine or diuretic. Especially, saponin is the main pharmacological agent among various active ingredients of red ginseng.

Typically, red ginseng is recognized to be produced by steaming ginseng, but as the fermentation process of soybeans as mentioned above, due to the generation of bioactive substances of red ginseng from the fresh ginseng, the useful ingredient content of Cheonggukjang increases even more.

In addition, during the fermentation process, the odor of Cheonggukjang is suppressed by the fermentation of ginseng, thereby reducing the rejection of intake of Cheonggukjang.

The fermentation can be used in traditional methods or fermented cheonggukjang manufacturing dedicated to ferment by wrapping a blanket or blanket in a warm place of the room, it can be fermented in a well-lit place in the summer season.

Normally, the conventional fermented soybean paste takes 2 to 3 days, but in the present invention, the fermentation time of the general fermented soybean is taken and the ginseng is converted into the red ginseng component by the fermentation. At the same time, it is the range where bioactive ginsenosides are best generated from fresh ginseng.

When the fermentation is completed, the production of the Cheonggukjang is completed, and may be added to the prepared Cheonggukjang to add 3 to 7% by weight of salt and then chopped to increase shelf life.

Hereinafter, the present invention will be described in more detail based on the following Examples and Test Examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited by the following examples, and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. Will be apparent to those of ordinary skill in the art.

≪ Example 1 >

After washing 400g whitewashed clean, it was immersed in water for 14 hours to obtain 1 kg of soy beans.

Next, after washing 200g fresh ginseng, the brains were removed, and the ground ginseng was ground to prepare a fresh ginseng crushed product.

1.2 kg of the mixture prepared by mixing the ground ginseng pulverized with the soaked soybeans in a steamer and steamed for 4 hours at a temperature of 100 ℃, fermented for 44 hours at 40 ℃ using a commercially purchased Cheonggukjang manufacturer to produce the Cheonggukjang It was.

<Example 2>

Cheonggukjang was prepared in the same manner as in Example 1, except that 100 g of fresh ginseng was prepared by grinding ginseng.

<Example 3>

Cheonggukjang was prepared in the same manner as in Example 1, except that ground ginseng was ground with 70 g of fresh ginseng in Example 1.

Test Example 1 Ginsenoside Formation Measurement

First, an analytical sample for each of Cheonggukjang prepared in Examples 1 to 3 was prepared.

5 g of Cheonggukjang of Example 1 was added to a round flask, 100 ml of 100% methanol was added thereto, followed by extraction for 2 hours in an 80 ° C water bath equipped with a reflux condenser, and the extraction process was repeated two more times to prepare an extract.

300 ml of the combined methanol extracts were filtered through a filtrate, concentrated under reduced pressure at 60 ° C., and dissolved in 10 ml of water.

The dissolved extract was purified with an OASIS HLB cartridge and then filtered through a 0.2 μm filter to obtain an assay sample of Example 1.

The OASIS HLB cartridge purification conditions are shown in Table 1 below.

Conditioning Methanol 4ml Ultra Pure Water 4ml Sample loading 10 ml Washing 4 ml of 5% methanol Elution Methanol 4ml

The analytical sample was prepared in the same manner as for the cheonggukjang prepared in Examples 2 and 3.

The analytical sample prepared above was measured with ginsenoside component content using a high performance liquid chromatography / mass spectrometer (HPLC / MS, Waters Quattro micro VE), and the analysis conditions are shown in Table 2 below.

Separation column ACQUITY UPLC BEH C18 (2.1㎜ × 100㎜, 2.1㎛ particle size Flow rate 0.4 ml / min Column temperature 30 ℃ Sample injection solution 2 μl Detection wavelength 203 nm Mobile phase conditions Time (min) Water (%) ACN (%) Curve 0 85 15 One 0.5 85 15 6 18 70 30 6 24 65 35 6 38 45 55 6 39 10 90 6 39.5 10 90 One 40 85 15 One

The HPLC chromatogram of the red ginseng component of Cheonggukjang was measured as shown in FIG. 1, and the HPLC / MS chromatograms of Cheonggukjang of Examples 1-3 were shown in FIG.

Figure 1 shows the peak value of the elution curve with time of Rg3 and Rh1 excellent in anticancer effect among ginsenoside components contained only in red ginseng.

On the basis of this, the elution curves of Rg3 and Rh1 of Cheonggukjang prepared in Examples 1 to 3 were confirmed in FIG. 2 to convert the mixed ginseng components into red ginseng components during preparation of Cheonggukjang of Examples 1 to 3 according to the present invention. It was confirmed that the quantitative analysis from the results are shown in Table 3 below.

Ginsenoside content measurement result Compare to Dried Beans
Fresh ginseng content
(weight%) Ginsenoside content
(Mg / g) Rg3 Rh1 Example 1 50.0 0.0328 0.0272 Example 2 25.0 0.0164 0.0150 Example 3 17.5 0.0115 0.0095

As shown in Table 3, after varying the ginseng content to 50% by weight, 25% by weight and 17.5% by weight, respectively, the ginseng was prepared by measuring ginsenosides. It can be seen that this increase, less than 17.5% by weight ginsenoside content is too small.

Test Example 2 Measurement of Ginsenoside Change in Manufacturing Process

Samples were prepared before steaming, steamed, fermented for 20 hours, and fermented for 44 hours after the steaming process of Example 2, and analyzed in the same manner as in Test Example 1 to measure the production of Rg3 and Rh1. 3 is shown in Figure 4, the production rate for each step based on the completion of 44 hours fermentation is shown in FIG.

In the case of Rh1, 86.7% of the prepared Cheonggukjang is produced in the steaming process, and 13.3% is produced in the fermentation process after 20 hours after fermentation, and no longer thereafter.

In the case of Rg3, 40.9% is produced in the steaming process and 59.1% is produced in the fermentation process, which is increased rapidly after 20 hours after fermentation.

In particular, Rg3, which is known to have the highest anticancer effect among ginsenoside components and is contained only in red ginseng, can be seen to increase significantly by fermentation. This indicates that the ginseng component has been converted into anticancer component of red ginseng through fermentation. Can be.

<Test Example 3> Quality evaluation of Chungkookjang by adding fresh ginseng

As a comparative example, except that the ginseng pulverized product was prepared in 250 g of fresh ginseng in Example 1 was prepared in the same manner as in Example 1, the cheonggukjang prepared in Examples 1 to 3 and the The quality was evaluated and shown in Table 4 below.

Cheonggukjang quality evaluation according to the amount of fresh ginseng Compare to Dried Beans
Fresh ginseng content
(weight%) Evaluation results Example 1 50.0 Cheonggukjang fermentation, not unpleasant Example 2 25.0 Fermented as the most ideal Cheonggukjang,
Cheonggukjang thread is the most formed, not offended Example 3 17.5 Formation of delicious Cheonggukjang without any discomfort Comparative example 62.5 Cheonggukjang fermentation does not occur (no thread formation)

As shown in Table 4, if the content of ginseng is greater than 50.0% by weight compared to the dried beans of the comparative example, the fermentation of Cheonggukjang does not proceed, and when 25.0% by weight is added, it can be seen that the most delicious and viscous substance is formed, and fermented well. In 17.5% by weight it was found that the cheongukjang without odor is produced.

Test Example 4 Sensory Test

The conventional Cheonggukjang purchased commercially as a control group was subjected to the sensory test of Examples 1-3 Cheonggukjang.

The fragrance, color, taste, and overall taste of the prepared Cheonggukjang were measured on a five-point scale, and the average values of the three men and women, ranging from three to ten men and women, were shown in Table 5 below.

Sensory test measurement result incense color flavor Overall preference Example 1 4.1 3.8 4.0 4.0 Example 2 4.3 4.2 4.3 4.2 Example 3 3.6 3.9 3.7 3.9 Control group 2.1 3.7 3.2 3.0

(5: very good, 4: good, 3: normal, 2: bad, 1: very bad)

As shown in Table 5, the fragrance was evaluated high in the fermented Example, such as soybean added with ginseng, low in the control group was evaluated to suppress the unpleasant odor of the ginseng fermentation ginseng fermentation of the present invention .

In addition, the color was slightly better evaluation in the example of adding ginseng than the conventional Cheonggukjang without the addition of ginseng, the taste was the highest in Example 2 with 25% by weight of ginseng content, the lowest in the control group.

Overall, the ginseng fermented red ginseng Cheonggukjang of Examples 1 to 3 according to the present invention exhibits high preference, and it can be seen that it is preferable to add ginseng to the fermentation process of soybean during the production of the Cheonggukjang.

As described above, the method of manufacturing ginseng fermented red ginseng Cheonggukjang according to the present invention can be prepared by converting the added ginseng component into the red ginseng component with the fermentation of soybean to be contained in the Cheonggukjang to produce high-quality Cheonggukjang, and easy digestion absorption ginseng It is expected to increase the absorption efficiency of the human body by containing in the form of fermentation, and in particular, the odor unique to Cheonggukjang is suppressed by the ginseng fermentation, thereby reducing the rejection of ingestion, thereby activating the spread of Cheonggukjang.

1 is a graph showing the HPLC chromatogram of red ginseng.

Figure 2 is a graph showing the HPLC / MS chromatogram of Cheonggukjang Examples 1-3.

Figure 3 is a graph showing the measurement of the production amount of Rg3 and Rh1 step by step in the manufacturing process of Chungkookjang of Example 2.

Figure 4 is a graph showing the generation rate for each step based on the fermentation completion point.

Claims (4)

Selecting and washing beans; Immersing the washed beans in water for 12-18 hours; Preparing fresh ginseng and washing it cleanly; Removing the head of the washed ginseng and finely pulverizing; Preparing a mixture by mixing 17.5 to 50 parts by weight of the ground ginseng based on 100 parts by weight of the selected beans to the soaked beans; Steaming the mixture for 3 to 6 hours; And Fermented ginseng fermented red ginseng Cheonggukjang comprising the step of fermenting the steamed mixture at 40 ~ 50 ℃ for 40 to 72 hours. The method of claim 1, The fermentation method of fermented ginseng fermented red ginseng Cheonggukjang, characterized in that the traditional method of fermentation wrapped in blankets and blankets in a warm place of the room, fermented by placing in a sunny place in the method of using a special device or Cheonggukjang production. The method of claim 1, After the step of fermenting ginseng fermented red ginseng Cheonggukjang characterized in that the step of adding salt to the fermented Cheonggukjang to add 3 to 7% by weight added. Ginseng fermented red ginseng Cheonggukjang prepared by the method of any one of claims 1 to 3.

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