KR20110123895A - Green tea Cheonggukjang and a new method for its preparation - Google Patents
Green tea Cheonggukjang and a new method for its preparation Download PDFInfo
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- green tea
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 36
- 235000009569 green tea Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 11
- 244000068988 Glycine max Species 0.000 claims abstract description 36
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 35
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000284 extract Substances 0.000 claims abstract description 16
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 241000202807 Glycyrrhiza Species 0.000 claims description 17
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 17
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 17
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 17
- 229940010454 licorice Drugs 0.000 claims description 17
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 16
- 241000411851 herbal medicine Species 0.000 claims description 9
- 244000223014 Syzygium aromaticum Species 0.000 claims description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 8
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims description 6
- 235000005487 catechin Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 claims description 5
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims description 4
- 229950001002 cianidanol Drugs 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 150000001765 catechin Chemical class 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 241001474374 Blennius Species 0.000 claims 1
- 238000010411 cooking Methods 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 9
- 235000019606 astringent taste Nutrition 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 4
- 238000010025 steaming Methods 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract description 2
- 235000008216 herbs Nutrition 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract description 2
- 235000020682 bottled natural mineral water Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 9
- 235000019645 odor Nutrition 0.000 description 7
- 230000009286 beneficial effect Effects 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 235000013402 health food Nutrition 0.000 description 3
- 239000006187 pill Substances 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 244000063299 Bacillus subtilis Species 0.000 description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000001877 deodorizing effect Effects 0.000 description 2
- 235000020688 green tea extract Nutrition 0.000 description 2
- 239000012676 herbal extract Substances 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 238000003303 reheating Methods 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 229940045109 genistein Drugs 0.000 description 1
- TZBJGXHYKVUXJN-UHFFFAOYSA-N genistein Natural products C1=CC(O)=CC=C1C1=COC2=CC(O)=CC(O)=C2C1=O TZBJGXHYKVUXJN-UHFFFAOYSA-N 0.000 description 1
- 235000006539 genistein Nutrition 0.000 description 1
- -1 genistein saponin saponin Chemical class 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 229940098324 green tea leaf extract Drugs 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000020712 soy bean extract Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002123 temporal effect Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
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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
- A23L11/50—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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
Abstract
Description
대두 2-5％ 중량분의 말린 녹차잎, 그리고 다시마, 감초, 약간의 생약재를 적당량의 물과 함께 가열, 여과시킨 추출물을, 세척후 충분히 불린 대두, 그리고 지장수와 함께, 증자 시킴으로서2-5% by weight of dried green tea leaves, and kelp, licorice, and some herbal extracts are heated with an appropriate amount of water and filtered extracts, followed by washing with sufficient soybeans and Jijangsu.
녹차잎의 성분이 대두에 충분히 스며들어, 녹차의 유익한 성분을 섭취함은 물론, 청국장 고유의 불유쾌한 냄새를 제거 하고저 한다.Green tea leaves are soaked in soybeans, so that you can eat the beneficial ingredients of green tea, as well as eliminate the unpleasant odor of Cheonggukjang.
최근, 청국장의 효능 ( 고초균 인 바실러스 서브틸리스 Bacillus Subtilis로 발효된, 전통 대두 발효 식품으로서 발암억제작용,비만예방,당뇨병에 에 효과, 뇌졸증 치료예방효과, 고혈압예방, 간 기능개선 등,) 에 대하여는 이미 널리 알려져 있다.Recently, the efficacy of Cheonggukjang (Traditional soybean fermented with Bacillus subtilis, Bacillus subtilis, is a traditional soybean fermentation inhibitor, anti-obesity, anti-diabetic effect, prevention of stroke, prevention of hypertension, improvement of liver function, etc.) This is already well known.
그러나, 21세기 한국의 대표 건강식품의 하나로 다시 태어나기위하여, 꼭, 해결해야할, 청국장 고유의 불 유쾌한 냄새, 그 제거에 관한, 새로운 제조 방법이 요구된바, 물에 충분히불린 대두에, (녹차건잎, 다시마, 감초, 약간의 생약재로 부터의 추출물),그리고 지장수와의 혼합, 증자 과정을 거치고, 발효 되는, 청국장의 신 제조 방법이다.However, in order to be reborn as one of the representative health foods of the 21st century Korea, a new manufacturing method for Cheonggukjang's inherent unpleasant odor and its removal is required. It is a new production method of Cheonggukjang, which is fermented through the process of mixing, increasing the weight of dried leaves, kelp, licorice, and some herbal medicines), and Jijangsu.
카테킨, 풀라보놀 등의, 소취, 탈취 성분등 을 함유한 녹차잎, 소취, 탈취에 도움을 주는 지장수, 그리고 다시마, 감초의 성분들이 증자의 과정을 통하여 대두에 충분히 스며들어, 또한, 적정한 발효의 시간을 통하여, 청국장 발효과정에서 생기는 기존, 불 유쾌한 냄새를 제거하고, 동시에 녹차잎의 떫은 맛이, 혹시라도, 청국장에서 발생하는 것을 방지하기 위함이다.Green tea leaves containing deodorizing and deodorizing ingredients, such as catechins and fulllavonols, Jijosoo to help deodorize and deodorize, and kelp and licorice, soaking in soybeans through the process of steaming, Through the time, to remove the existing, unpleasant odor generated during the fermentation process, and at the same time to prevent the astringent taste of green tea leaves, even if it occurs in Cheonggukjang.
또한, 청국장고유의 구수한맛을 유지하는 동시에, 녹차잎에 포함된, 유익한성분 들을 동시에 섭취하도록 하는 또 다른 목적이 있다.In addition, while maintaining the delicious taste of Cheonggukjang unique, there is another purpose to simultaneously consume the beneficial ingredients contained in the green tea leaves.
선행 특허문헌Prior Patent Documents
국내 등록특허 (번호 10-2004-0070901) 에 따르면,According to the national registered patent (No. 10-2004-0070901),
이미 증자된 대두에 녹차추출물을 혼합시켜, (발효만을 동시에 시키는겻 으로), 녹차의 성분을 대두에 충분히 함유시키기에 미흡한 점이 있다.Green tea extract is mixed with the soybeans that have already been cooked (by fermenting at the same time).
본 발명의 기본 요약은The basic summary of the present invention
(물에 충분히 불린 대두)와 (말린녹차잎, 지장수, 다시마, 감초, 약간의 생약재를 혼합한후, 가열,여과시켜, 추출시킨 추출물)을 혼합, 충분한 시간 (3시간정도)을 통하여 동시에 증자를 시킴으로서, 녹차의 성분이 대두에 충분히 스며들게 함이다.(Soybean soaked in water) and dried green tea leaves, Jijangsu, kelp, licorice, and some herbal medicines are mixed and heated, filtered and extracted. By making the ingredients of green tea soak into the soybeans.
그러나, 대두, 녹차추출물을, 동시 증자를 하다보니, 녹차의 주성분인 카테킨의 떫은 맛이,대두에 스며들어, 청국장의 고유한 구수한 맛을 상실시킬수 있다.However, when soybean and green tea extracts are simultaneously increased, the astringent taste of catechin, the main ingredient of green tea, can soak into the soybean and lose its unique taste.
이를 방지하기 위하여, 탈취에 도움을 주는 지장수, 그리고, 다시마, 감초, 그리고 약간의 생약재 (정향등)를 말린 녹차잎과 함께 추출시킨, 추출물과, 대두를 혼합, 동시에 증자시키고, 발효시킴으로서, 녹차의 떫은 맛을 제거하면서, 동시에, 청국장 기존의 불유쾌한 냄새도 제거 할수 있다.To prevent this, the green tea by mixing, simultaneously increasing and fermenting the soybeans, extracts extracted from Jijosu, which helps deodorize, and kelp, licorice, and some herbs (cloves) with dried green tea leaves While removing the astringent taste, at the same time, it can also remove the existing unpleasant smell of Cheonggukjang.
녹차잎과 대두를 함께 증자 시킴으로서, 생기는 대두의 떫은맛 ( 녹차의 주성분인 카테킨으로 인하여 생김)을 없에고,청국장 고유의 구수한 맛을 유지시키면서, 녹차의 유익한 성분을 대두에 포함시키는 과제.It is a task to include the beneficial ingredients of green tea in soybeans while maintaining the unique taste of Cheonggukjang without removing the astringent taste of soybean (produced by catechin, the main ingredient of green tea).
탈취에 도움을 주는 지장수, 다시마, 감초, 정향등의 생약재를 말린 녹차잎과 함께 추출시키고 여과시킨 추출물과, 대두와 함께 증자시키고, 발효 시킨다.Herbal medicines such as Jijangsu, kelp, licorice and cloves, which help to deodorize, are extracted with dried green tea leaves, filtered with extracts, and soybeans and fermented.
위와 같이 구성된 본발명은, 대두, 상기 추출물, 지장수를 혼합,, 증자, 발효 시킴으로서, 청국장 재래의, 불 유쾌한 냄새를 제거하여, 어린이, 또, 신세대를 비롯한 많은 계층들이 아무 거부감없이 취식할수있도록 하고,The present invention configured as above, by mixing the soybean, the extract, Jijangsu, increase, fermentation, removes the unpleasant odor of the traditional Cheonggukjang, so that many classes including children and new generations can eat without any objection ,
제니스테인 genistein 사포닌 saponin 등 항암물질 등을 포함한 청국장에, 카테킨 폴라노불 등 녹차의 유익한 성분을 동시에 섭취하게하여,Cheonggukjang containing anti-cancer substances such as genistein saponin saponin and zenithine, by simultaneously ingesting the beneficial ingredients of green tea such as catechin polarobul,
한국을 대표하는 건강식품으로, 새롭게 태어남은 물론, 항암, 비만, 고혈압예방, 당뇨병 환자에 도움을 주는등, 여러가지 효과가 있다.As Korea's representative health food, it is not only newly born but also has anti-cancer, obesity, high blood pressure prevention, and helps patients with diabetes.
또한, 발효된 녹차 청국장을 완전 건조 분말 시킨후, 가루및, 환의 형태 (약 5mm크기)로 성형함으로써, 어디서든지 간편하게 취식할수 잇는 효과도 있다.In addition, after the fermented green tea Cheonggukjang completely dried powder, and then molded into the form of powder and pill (about 5mm size), there is also an effect that can be easily eaten anywhere.
1차 단계, 세척된 대두를 12-14시간 충분한량의 물 에 불리는 단계First step, wash soybeans in a sufficient amount of water for 12-14 hours
2차단계, 추출물을 얻어내는 2차 단게를 상술하면In the second step, the second step of obtaining the extract
대두2-5％ 중량분의 건잎과, 다시마, 감초, 약간의 생약재 (정향 등) 를 적당량의 물과 함께 (건잎을 가마솟에 넣고, 물을 부엇을때, 건잎이 보이지 않을 정도의 물의 량) 섭씨 120도 정도의 불에서 약 30분간, 중불 ( 섭씨70-80도)에서 약 2.5시간 삶고, 여과후 얻어진 추출물을 말한다.2-5% by weight of dried leaves, kelp, licorice, and some herbal medicines (cloves, etc.) together with an appropriate amount of water (when the dried leaves are in a pot and poured water, the amount of water does not show the dried leaves. ) Boils for about 30 minutes at 120 degrees Celsius and about 2.5 hours at medium heat (70-80 degrees Celsius).
3차단계 지장수 획득 단계3rd stage obstacle acquisition stage
지하 3m이하의 오염이 되지않은 황토와 물을 혼합하여, 여과된 물Filtered water by mixing uncontaminated ocher and water below 3m underground
4차단계, 혼합단계,4th stage, mixing stage,
대두, 추출물, 지장수 1 : 1.5 : 1의 비율로 혼합한다Soybeans, extracts, Jijangsu 1: 1.5: 1 to mix
5차 단계, 증자단계5th stage, capital increase stage
섭씨 110-130도에서 약 3 시간정도 충분히 증자시키는 과정을 통하여, 녹차잎, 다시마, 감초의 성분이 대두에 완전히 스며들기 위함이다.Through the process of fully increasing the temperature for about 3 hours at 110-130 degrees Celsius, the green tea leaves, kelp and licorice ingredients are soaked into the soybeans.
6차 단계, 발효상자에 옮기는 단계6th step, transfer to fermentation box
삶아진 대두를 건져서 상자에 옮긴후 식힌다.Take out the boiled soybeans, put them in a box, and let them cool.
7차 단계, 발효실에서 24-48시간 발효시키는 단계7th step, 24-48 hours fermentation in fermentation chamber
발효실의 실내온도는 섭씨 40도, 바닥의 온도는 60도, 그리고 70-80도의 습도가 바람직 하다.The room temperature of the fermentation chamber is preferably 40 degrees Celsius, the bottom temperature is 60 degrees, and the humidity of 70-80 degrees.
가루 청국장. 이미 발효된 청국장을 완전 건조한후, 미분 상태로 만듬Powder Cheonggukjang. Completely dry the fermented Cheonggukjang and make it into fine powder
청 국장 환. 미분상태의 청국장을 증자 과정에서 생긴, 증자액과 반죽하여 환의 형태로 만듬Cheong Guan Hwan. Kneading with differentiation of Cheonggukjang made from the capital increase process to make the form of pill
청국장의 기본영양, 그리고 청국장 고유의 맛을 유지하면서, 동시 특유의 재래의 불 유쾌한 냄새를 제거하는 녹차 청국장 및 그 제조 방법을 제공을 하기위하여, 본발명은 다음과 같은 과제를 접한다.In order to provide a green tea Cheonggukjang that removes the unpleasant odor that is unique to the conventional, while maintaining the basic nutrition of Cheonggukjang and Cheonggukjang, the present invention faces the following problems.
우선, 녹차잎과 다시마, 감초, 약간의 생약재 (정향등) 와의 추출물 추출 과정과, 그리고 대두,추출물, 지장수와의혼합, 증자의 과정, 청국장을 발효 시키는 과정에서의, 발효장의 적정한 온도, 습도,, 발효에 적합한 소요 시간 (계절및, 시기적 환경에 따라 다름) 등의 과제들에 대하여, 다음과 같은 Case study로 비교, 설명코저 한다.First of all, extracting green tea leaves, kelp, licorice, and some herbal medicines (clove, etc.), and mixing soybeans, extracts, Jijangsu, increasing the steaming process, and fermenting Cheonggukjang, the proper temperature, humidity, In the following case studies, we will compare and explain the tasks such as the time required for fermentation (depending on the season and the temporal environment).
case 1case 1
물30-35 리터에 12-14시간동안 불린 대두 10k, 추출물15리터,그리고 지장수 10리터를 혼합하여 110도 c에서 3시간동안 증자하엿다.그후 발효상자에담아 식힌후, 발효실에서 실내온도C 40도, 바닥온도 C60도 그리고 실내습도 70％ 유지하면서 24시간동안 발효시킨다.10-k soybeans, 15 liters of extract, and 10 liters of Jijangsu were mixed in 30-35 liters of water for 12-14 hours, and then cooked at 110 degrees C for 3 hours. Fermentation is carried out for 24 hours while maintaining the temperature of the floor, C60, and room humidity of 70%.
단 상기 추출물은 건조된 녹차잎 200g, 다시마, 감초, 약간의 생약재, (감초 1/3한주먹, 1m 정도의 건 다시마 한장, 티스푼 1개정도의 정향)를 물 20-25 리터와 혼합하여C 120도에서 30분간 가열하고, 75도C에서 150분동안 재가열한후, 여과하여 얻어낸 것이다.However, the extract is dried 200g green tea leaves, kelp, licorice, some herbal medicine, (1/3 licorice of licorice, a piece of kelp about 1m, clove about 1 teaspoon) and mixed with 20-25 liters of water C 120 It was obtained by heating for 30 minutes in the figure, reheating at 75 degrees C for 150 minutes, and then filtering.
case 2case 2
물30-35 리터에12-14시간 동안 불린 대두10k,추출물 15 리터, 그리고 지장수 10 리터를 혼합하여 110도 C 에서 3시간동안 증자하엿다.그후 발효상자에담아 식힌후, 발효실에서 실내온도 40도, 바닥온도 60도 그리고 실내습도 70％ 유지하면서 36시간동안 발효시킨다.A mixture of 30-35 liters of water, 10k of soybeans, 15 liters of extract, and 10 liters of Jijangsu was mixed for 3 hours at 110 degrees C. After cooling in a fermentation box, the temperature was 40 degrees in the fermentation chamber. It is fermented for 36 hours while maintaining the bottom temperature of 60 degrees and room humidity of 70%.
단 상기 추출물은 건조된 녹차잎 500 g, 다시마, 감초, 약간의 생약재, (감초 한 주먹,1m정도의 건 다시마 2장, 티스푼 2개 정도의 정향) 를 물 40-50 리터와 혼합하여 120도C에서 30분간 가열하고, 75도C에서 150분동안 재가열한후, 여과하여 얻어낸 것이다.However, the extract is mixed with 40-50 liters of dried green tea leaves 500 g, kelp, licorice, some herbal medicines (a pot of licorice, 2 kelp for 1m, 2 teaspoons of clove) and 40-50 liters of water. Obtained by heating at C for 30 minutes, reheating at 75 ° C. for 150 minutes, and then filtration.
1. Case 1, Case 2 공히, 청국장 고유의 (가는실처럼 끈적이는 물질 Threated Fermented Soybeans) 특성을 유지하면서, 발효 과정을 통하여, 특유의 불 유쾌한 냄새를 제거 하엿다, 동시에, 청국장에서 녹차잎의 떫은 맛을 제거 할수 있었다.1. In both cases 1 and 2, the fermentation process eliminated the peculiar unpleasant odors while maintaining the characteristics of Cheonggukjang's unique (thin thread-like, Threated Fermented Soybeans). Could be removed.
Case 2 는, Case 1보다 진한 농도의,녹차잎 추출물로 인하여 청국장고유의 고소한 맛이 덜 하엿다.Case 2 had a lesser flavor than Cheonggukjang because of the green tea leaf extract, which was darker than Case 1.
삶은 대두에, 녹차잎, 다시마, 감초, 약간의 생약재 와의 추출물, 그리고 지장수의 성분들이 증자, 발효의 과정을 통하여, 청국장 재래의 불 유쾌한 냄새를 줄여주는 역활을 하지만, 너무 진한 농도의 녹차잎의 떫은 맛으로 인하여, 청국장 고유의 구수한 맛을 줄일수 있으므로, 녹차 잎의 사용량을 조절하여야 한다.Boiled soybeans, green tea leaves, kelp, licorice, some herbal extracts, and Jijangsu's ingredients increase and decrease the unpleasant odor of Cheonggukjang through the process of fermentation. Due to the astringent taste, it can reduce the chewy taste of Cheonggukjang, so the amount of green tea leaves should be controlled.
발효에 사용되는 모든 용기, 도구는 스팀으로 5분이상 살균 하고, 아니면 끓는 물에 소독한후 사용함으로서, 발효장에서 잡균의 근접을 가능한 최소화하여야 한다.All containers and tools used for fermentation should be sterilized with steam for at least 5 minutes, or sterilized in boiling water before use to minimize the proximity of bacteria to the fermentation plant.
발효에 필요한 시간은 시기와, 계절에 따라 다르지만, 18-24시간정도가 적합하다. 그러나 기본적으로 48시간을 넘지 않도록 한다.The time required for fermentation varies depending on the season and season, but 18-24 hours is appropriate. However, by default it should not exceed 48 hours.
청국장의 기존 유용성에, 녹차의 유익한 성분을 포함 시킨 건강식품으로서, 그 변형 (Recipe)의 가능성은 많다. 생 청국장, 가루, 환, 등등As a health food that contains the beneficial ingredients of green tea in the existing utility of Cheonggukjang, there are many possibilities of the recipe. Raw Cheonggukjang, flour, pill, etc.
그러나, 본 발명이후에도, 대두와 녹차잎의 유익한 성분을, 혼합, 조화시키면서 새로운 변형 (New Recipe)의 품목개발의 노력이 필요하다.However, even after the present invention, efforts to develop a new recipe item while mixing and blending the beneficial components of soybean and green tea leaf are necessary.
또한, 새로운 포장 방법을 연구,개발하여,청국장 보존(유통유효)기간을 연장시켜야 하는 등, 아직 극복해야할 많은 과제가 있음을 인정하고, 앞으로도 녹차 청국장의 꾸준한 연구와,개발이 이루어져 한국을 대표하는 세계적인 건강식품 (Additional new recipe representing one typical type of Korean traditional food)으로 다시 태어 나고저 한다.In addition, we acknowledged that there are still many tasks to be overcome, such as researching and developing new packaging methods, and extending the preservation period of Cheonggukjang, and continue to research and develop green tea Cheonggukjang to represent Korea. It is reborn as an additional new recipe representing one typical type of Korean traditional food.
Claims (2)
대두, 여과된 추출물, 지장수 1 : 1.5 : 1 의 비율로 혼합하고 섭씨110-130도 에서 3-4 시간 증자시킨 대두를 발효상자에서 식힌후, 발효실에서 24-36시간 발효시키는 발효 단계로 이어진다.
대두2-5％ 중량분의 건잎, 그리고 다시마, 감초, 약간의 생약재 (정향丁香 등) 를 적당량의 물과 함께 섭씨 120도 정도에서 약 30분 가열하고, 그후 약 2.5시간정도의 중불 ( 섭씨70-80도)에서 삶고, 여과후 얻어진 추출물에, 지장수와 물에 충분히 불린 대두를 혼합시켜, 증자 그리고 발효시킴으로서, 녹차의 유익한 성분을 청국장에 포함시키고, 동시에 청국장 재래의 불 유쾌한 냄새를 제거하고, 그리고, 녹차의 대표적 성분인 카테킨의 떫은 맞을 제거 함으로서, 청국장 고유의 맛을 유지하는 것을 특징으로하는, 녹차 청국장의 새로운제조 방법.After washing, 2-5% by weight of soybeans and dried seaweed, kelp, licorice and some herbal medicines are mixed with a suitable amount of water, heated and filtered to produce an extract,
Soybeans, filtered extracts, Jijangsu 1: 1.5: 1 mixed in a ratio of 1 to 1.5: 1 soybeans soaked for 3-4 hours at 110-130 degrees in a fermentation box, followed by a fermentation step of 24-36 hours in the fermentation chamber.
Soybean 2-5% by weight of dried leaves, kelp, licorice, and some herbal medicines (cloves, clove, etc.) are heated with an appropriate amount of water at about 120 degrees Celsius for about 30 minutes, then about 2.5 hours of heavy fire (70 degrees Celsius). Boiled at -80 degrees), and the extract obtained after the filtration is mixed with soybeans soaked in Jijangsu and water, and then cooked and cooked. And, the new manufacturing method of green tea Cheonggukjang characterized by maintaining the unique taste of Cheonggukjang by removing the catechins of catechin which is a representative component of green tea.
상기 분쇄물을 증자액과 반죽후 환으로 성형시키는 것을 특징으로한 녹차 청국장 환 의 제조 방법After the fermented green tea Cheonggukjang dried in a dryer, finely ground green tea powder Cheonggukjang
Method of producing a green tea Cheonggukjang ring characterized in that the pulverized product is formed into a ring after cooking and
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