KR20110133238A - Preparation method of functional chungkookjang ball comprising green tea - Google Patents
Preparation method of functional chungkookjang ball comprising green tea Download PDFInfo
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- KR20110133238A KR20110133238A KR1020100052859A KR20100052859A KR20110133238A KR 20110133238 A KR20110133238 A KR 20110133238A KR 1020100052859 A KR1020100052859 A KR 1020100052859A KR 20100052859 A KR20100052859 A KR 20100052859A KR 20110133238 A KR20110133238 A KR 20110133238A
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- green tea
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- 108010083364 chungkookjang Proteins 0.000 title 1
- 244000068988 Glycine max Species 0.000 claims abstract description 33
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 33
- 229940094952 green tea extract Drugs 0.000 claims abstract description 20
- 235000020688 green tea extract Nutrition 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000000576 coating method Methods 0.000 claims abstract description 14
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- 238000010025 steaming Methods 0.000 claims abstract description 9
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 238000004108 freeze drying Methods 0.000 claims abstract description 5
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- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
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- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
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- 239000013543 active substance Substances 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
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- 206010012601 diabetes mellitus Diseases 0.000 description 1
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- 239000003925 fat Substances 0.000 description 1
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- 150000007946 flavonol Chemical class 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
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Images
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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
-
- 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
- A23V2200/15—Flavour affecting agent
-
- 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
본 발명은 기존 청국장 볼의 이취를 제거하고 청국장 고유의 영양분 뿐 아니라, 녹차의 유용한 생리활성을 추가로 갖는 기능성 청국장 볼을 제조할 수 있는, 기호도 및 기능성이 우수한 녹차를 함유하는 기능성 청국장 볼의 제조방법에 관한 것이다.The present invention removes the off-flavor of the existing Cheonggukjang ball and the production of functional Cheonggukjang ball containing green tea with excellent palatability and functionality, which can produce a functional Cheonggukjang ball having not only nutrients unique to Cheonggukjang, but also has useful physiological activity of green tea. It is about a method.
일반적으로 청국장은 다른 전통 대두 발효식품과 다르게 제조방법이 간단하고 짧은 기일에 완성되며 발효과정 중 바실러스균이 만들어내는 가수분해 효소들에 의해 콩의 단백질과 탄수화물 및 지방이 소화되기 쉬운 상태로 분해되어 만들어진 식품으로, 노화방지, 항암효과, 당뇨병예방, 성인병예방, 변비예방, 빈혈예방 등의 효과가 있는 것으로 널리 알려져 있으며 현재에도 그 기능성을 갖는 생리활성 물질에 대하여 많은 연구가 수행되고 있다.In general, Cheonggukjang, unlike other traditional soybean fermented foods, has a simple manufacturing method and is completed in a short period of time, and is so easily digested as soy protein, carbohydrates, and fats by the hydrolytic enzymes produced by Bacillus bacteria. As a food made, it is widely known that it has effects such as anti-aging, anticancer effect, diabetes prevention, adult disease prevention, constipation prevention, anemia prevention, etc., and many studies have been conducted on physiologically active substances having its functionality.
그러나 이러한 청국장의 여러 가지 유용한 기능에도 불구하고 청국장 특유의 이취와 맛 뿐만 아니라 청국장을 먹을 때 끈적거리는 불쾌한 조직감 때문에 어린이나 젊은층의 청국장에 대한 선호도가 낮을 뿐만 아니라 대중화 되는데 많은 어려움을 가지고 있다. However, despite the many useful functions of Cheonggukjang, not only the taste and taste peculiar to Cheonggukjang but also the unpleasant uncomfortable texture of cheonggukjang have low children's or young people's preference for Cheonggukjang.
이에 따라 청국장의 이취 및 고유의 쿵큼한 맛을 줄이기 위하여 식물성 추출물을 혼합하는 방법을 이용한 다양한 방법들이 공지되어 있다. 하지만 단순히 식물성 추출물의 혼합 방법으로 만들어진 청국장의 경우 청국장 특유의 향은 감소시킬 수 있지만 청국장 향을 잡기 위하여 첨가되는 식물성 추출물의 향 및 청국장 환 자체의 조직감 때문에 여전히 청국장을 좋아하지 않는 어린이나 젊은층에게는 거부감이 남아 있다.Accordingly, various methods are known using a method of mixing vegetable extracts to reduce the off-flavor and inherent taste of Cheonggukjang. However, in the case of Cheonggukjang made by mixing vegetable extracts simply, the unique flavor of Cheonggukjang may be reduced, but the rejection of children or young people who still do not like Cheonggukjang due to the fragrance of the vegetable extract added to catch the flavor of Cheonggukjang and the texture of Cheonggukjang hwan itself. Remains.
한편, 녹차는 카테킨, 플라보놀, 카페인, 다당류, 비타민, β-카로틴, 무기질 등의 성분들이 포함되어 있는데, 특히 녹차 카테킨은 항산화, 항암작용, 항알레르기, 항궤양 등의 약리효과를 나타내며, 항균 및 탈취 효과도 알려져 있다.On the other hand, green tea contains catechin, flavonol, caffeine, polysaccharides, vitamins, β-carotene, minerals, etc. In particular, green tea catechins have pharmacological effects such as antioxidant, anti-cancer, anti-allergic, anti-ulcer, And deodorizing effects are also known.
이에, 본 발명자들은 상기 문제점을 해결하기 위하여 연구노력한 결과, 청국장 볼 제조 시 수침공정에서 물이 아닌 녹차추출물을 사용하고, 발효된 동결건조물의 코팅공정에서 가루녹차를 사용함으로써 청국장의 이취를 개선할 수 있고, 기호도 및 기능성을 향상시킬 수 있다는 점을 발견하여 본 발명을 완성하였다.Accordingly, the present inventors have made efforts to solve the above problems, as a result of using the green tea extract in the water immersion process during the production of Cheonggukjang ball, and using the powdered green tea in the coating process of the fermented freeze-dried to improve the off-flavor of Cheonggukjang The present invention has been completed by discovering that the degree of preference and functionality can be improved.
본 발명의 목적은 종래 청국장 볼의 이취문제를 해결하고, 기호도 및 기능성을 향상시킬 수 있는 기능성 청국장 볼의 제조방법을 제공하는 데에 있다.An object of the present invention is to provide a manufacturing method of a functional Cheonggukjang ball that can solve the off-flavor problem of the conventional Cheonggukjang ball, and improve the palatability and functionality.
상기 목적을 달성하기 위하여, 본 발명은 녹차추출물을 이용하여 콩을 침지시켜 불리는 수침단계; 상기 불린 콩을 스팀 증자하는 증자단계; 상기 증자된 콩에 청국장균을 접종하여 발효시키는 발효단계; 상기 발효된 콩 발효물을 냉동시킨 후, 진공상태의 동결 건조기에서 동결건조 시키는 동결건조 단계; 및 상기 동결건조물에 가루녹차를 첨가하여 코팅하는 코팅단계를 포함하여 이루어지는 것을 특징으로 하는, 녹차를 함유하는 기능성 청국장 볼의 제조방법을 제공한다.In order to achieve the above object, the present invention is a soaking step called by immersing the beans using the green tea extract; A steaming step of steaming the soy beans; A fermentation step of inoculating fermented soybeans with the increased soybeans; A freeze-drying step of freezing the fermented soybean fermented product and lyophilizing in a vacuum freeze dryer; And a coating step of coating by adding powdered green tea to the freeze-dried product.
보다 상세하게는, 본 발명은 녹차추출물을 이용하여 12 내지 24시간 동안 콩을 침지시켜 불리는 수침단계; 상기 불린 콩을 2 내지 4시간 동안 스팀 증자하는 증자단계; 상기 증자된 콩에 순수 분리된 청국장균을 접종하여 38℃ 내지 40℃에서 16 내지 20시간 동안 발효시키는 발효단계; 상기 발효시킨 콩 발효물을 -20℃ 내지 -40℃에서 24시간 내지 48시간 동안 냉동시킨 후, 진공상태의 동결 건조기에서 동결건조 시키는 동결건조 단계; 및 상기 동결건조물에 가루녹차를 첨가하여 코팅하는 코팅단계를 포함하여 이루어질 수 있다.More specifically, the present invention is a soaking step called by soaking the beans for 12 to 24 hours using the green tea extract; A steaming step of steaming the soaked beans for 2 to 4 hours; A fermentation step of inoculating purely isolated Cheongguk coli on the cooked soybeans at 38 ° C. to 40 ° C. for 16 to 20 hours; A freeze-drying step of freezing the fermented soybean fermented product at -20 ° C to -40 ° C for 24 to 48 hours and then lyophilizing in a vacuum freeze dryer; And a coating step of coating by adding powdered green tea to the freeze-dried product.
상기 녹차추출물은 녹차의 열수추출물, 녹차의 냉수추출물 및 녹차의 수증기 증류 추출물로 이루어진 군에서 선택된 어느 하나 또는 둘 이상의 조합을 사용할 수 있다.The green tea extract may be any one or a combination of two or more selected from the group consisting of hot water extract of green tea, cold water extract of green tea and steam distillation extract of green tea.
상기 수침단계는 콩 1 중량부에 대하여 녹차추출물을 2 내지 3 중량부로 첨가하고 침지시켜 불리는 것이 바람직하다. 만약, 상기 함량범위를 벗어나 녹차추출물을 적게 첨가하면 콩이 녹차추출물을 완벽히 흡수하지 못하거나 많이 첨가하면필요 이상으로 녹차추출물을 흡수하기 때문에 문제가 야기될 수 있다.The immersion step is preferably called by adding 2 to 3 parts by weight of green tea extract based on 1 part by weight of soybeans. If the green tea extract is added less than the content range, soybeans may not completely absorb the green tea extract or if a large amount of green tea extract is added, a problem may occur because the green tea extract is absorbed more than necessary.
상기 코팅단계는 감미제를 추가로 포함하여 코팅할 수 있다. 이러한 감미제로는 쵸콜릿, 조청, 설탕, 녹말 또는 젤라틴 등을 사용할 수 있다.The coating step may further include a sweetener coating. Such sweeteners may include chocolate, syrup, sugar, starch or gelatin.
이하, 본 발명의 기능성 청국장 볼 제조방법을 보다 상세하게 설명한다.Hereinafter, the method for producing functional cheonggukjang of the present invention will be described in more detail.
먼저, 약리적 효능 뿐만 아니라, 맛, 향이 뛰어나고 인간이 섭취해야 할 여러가지 영양소를 고르게 갖추고 있는 녹차를 80℃의 열수를 이용하여 수조에서 4시간 정도 추출하는 열수 추출방법, 냉수를 이용하여 수조에서 4시간 정도 추출하는 냉수 추출방법, 수증기를 이용하여 추출하는 수증기 증류 추출방법, 알콜이나 헥산 등을 이용하여 속스렛장치에서 추출하는 유기용매 추출방법 또는 착즙기를 이용하여 추출하는 착즙방법 등으로 녹차 추출물을 추출할 수 있다.First, as well as pharmacological effects, hot water extraction method that extracts green tea, which has excellent taste and aroma, and various nutrients to be consumed by humans, is extracted from the tank by using hot water at 80 ℃ for about 4 hours, and 4 hours in the tank using cold water. Extracting green tea extract by cold water extraction method to extract the degree, steam distillation method using steam, organic solvent extraction method using Soxhlet apparatus using alcohol or hexane, or extracting method using juicer can do.
먼저, 상기 얻어진 녹차추출물을 이용하여 12 내지 24시간 동안 콩을 침지시켜 불린다. 이어서, 불린 콩을 2 내지 4시간 동안 스팀 증자한 다음, 순수 분리된 청국장균(바실러스속)을 콩에 접종하여 38∼40℃의 발효실에서 16 내지 20시간 동안 발효시킨다.First, it is called by immersing beans for 12 to 24 hours using the obtained green tea extract. Subsequently, steamed beans are steamed for 2 to 4 hours, and then purely isolated Cheongguk coli (Bacillus) is inoculated into the beans and fermented in a fermentation chamber at 38 to 40 ° C. for 16 to 20 hours.
마지막으로, 발효된 청국장을 바로 -20℃ 내지 -40℃ 정도의 냉동실에 24 내지 48시간 이상 보관한 후 30℃의 진공상태의 동결건조기에서 건조한 발효된 콩(청국장)에 가루녹차를 코팅시킨다.Finally, the fermented Cheonggukjang is immediately stored in a freezer at about -20 ° C to -40 ° C for at least 24 to 48 hours, and then powdered green tea is coated on the fermented soybean (Cheonggukjang) dried in a freeze dryer at a vacuum of 30 ° C.
본 발명에 따라 제조된 기능성 청국장 볼은 녹차추출물을 이용한 수침과정으로 인해 녹차의 향과 맛이 함유되어 있고, 여기에 가루녹차로 코팅처리 하기 때문에 남녀노소 누구나 선호할 수 있도록 향상된 기호도를 나타낼 수 있다.Functional Cheonggukjang ball prepared according to the present invention contains the flavor and taste of green tea due to the water immersion process using the green tea extract, and because it is coated with powdered green tea, it can exhibit an improved preference so that anyone of both sexes may prefer it. .
또한, 본 발명에 따라 제조된 기능성 청국장 볼은 항산화성이 뛰어난 녹차를 사용하여 콩을 불림으로 인하여 인체에 전혀 해가 없으며, 섭취가 용이하고, 약리효과가 뛰어나고 영양가가 높으며, 냄새가 없는 청국장을 그대로 섭취할 수 있어 기존 청국장의 이취 문제를 해결할 수 있다.In addition, the functional Cheonggukjang ball produced according to the present invention is not harmful to the human body due to the soybean using green tea with excellent antioxidant properties, easy to ingest, excellent pharmacological effect, high nutritional value, and no smell Cheonggukjang Can be taken as it is, you can solve the problem of offending the existing Cheonggukjang.
본 발명에 따른 제조방법은 녹차추출물이 흡수된 콩으로 제조한 청국장을 동결건조한 다음 가루녹차를 코팅함으로써 청국장 고유의 영양분이 그대로 살아있으며 청국장 제조 시 녹차추출물과 가루녹차를 이용하기 때문에 청국장 냄새가 없고, 특유의 부드러움으로 섭취가 용이할 뿐만 아니라 기호도가 크게 개선되어 남녀노소 누구나 쉽게 접할 수 있는 장점이 있는 기능성 청국장 볼을 제조할 수 있다.The manufacturing method according to the present invention is freeze-dried Cheonggukjang prepared with soybean extract absorbed green tea and then coated with powdered green tea intact nutrients intact in Cheonggukjang, and the green tea extract and powdered green tea in the production of Cheonggukjang without the smell of Cheonggukjang In addition, it is easy to consume due to its unique softness, and the taste is greatly improved, so it is possible to manufacture a functional Cheonggukjang ball with the advantage that it can be easily accessed by all ages.
도 1은 본 발명에 따른 녹차를 포함하는 기능성 청국장 볼의 제조공정을 나타낸 흐름도이다.1 is a flow chart showing a manufacturing process of the functional Cheonggukjang ball containing green tea according to the present invention.
이하, 하기 실시예를 통해 본 발명을 보다 상세하게 설명한다. 다만, 이러한 실시예에 의해 본 발명이 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the present invention is not limited by these examples.
<실시예 1> 녹차를 포함하는 기능성 청국장 볼 제조Example 1 Preparation of Functional Cheonggukjang Ball Containing Green Tea
녹차잎 10g에 대하여 80℃의 열수 1000ml를 첨가하고 4시간 동안 녹차를 추출하여 녹차추출물을 준비하였다. 이때, 사용된 녹차는 2008년 9월 경남 하동군 화개면 부춘리 539번지 (재)하동녹차연구소의 녹차 밭에서 채취하여 -75℃ 저온 저장고에 보관하여 사용하였다.Green tea extract was prepared by adding 1000 ml of hot water at 80 ° C. to green tea leaves and extracting green tea for 4 hours. At this time, the used green tea was collected from the green tea field of Hadong Green Tea Research Institute, 539 Buchun-ri, Hwagae-myeon, Hadong-gun, Gyeongnam, South Korea, and stored in -75 ℃ cold storage.
선별된 콩의 협잡물을 제거하고 세척한 후, 상기 녹차추출물에 콩을 12시간 동안 침지시켜 불렸다. 그후, 스팀기를 이용하여 불린 콩을 2시간 동안 스팀처리하여 증자하였다. 증자된 콩을 상온까지 식힌 후 청국장균(바실러스균)을 접종하였고, 이렇게 청국장균을 접종한 콩을 발효실로 옮겨 38℃에서 20시간 동안 발효 숙성시켰다. 발효된 청국장은 -35℃에서 24시간 동안 냉동시켰고, 냉동된 청국장은 냉동 탑차을 이용하여 동결건조기가 있는 공장(남해 고현)으로 이동시켜 동결건조 시켰다. 동결된 청국장 볼 표면에 가루녹차와 콩가루로 코팅시켰다.After removing the contaminants of the selected beans and washed, the soybeans were soaked in the green tea extract for 12 hours. Thereafter, the soybean was steamed for 2 hours using a steamer to increase the steam. The soybeans were cooled to room temperature, and then inoculated with Cheongguk coli (Bacillus). The soybeans inoculated with the soybean coli were transferred to a fermentation chamber and fermented and matured at 38 ° C. for 20 hours. The fermented Cheonggukjang was frozen at -35 ℃ for 24 hours, and the frozen Cheonggukjang was lyophilized by moving to a factory (South Sea Gohyeon) with a freeze dryer using a freezing tower car. The surface of the frozen Cheonggukjang ball was coated with powdered green tea and soybean powder.
<실시예 2> 녹차를 포함하는 기능성 청국장 볼의 관능평가Example 2 Sensory Evaluation of Functional Cheonggukjang Balls Containing Green Tea
상기 실시예 1에서 제조된 청국장 볼과 녹차를 포함하지 않는 일반 청국장 볼(비교예 1)을 관능검사 능력이 있는 검사원 30명을 대상으로 하여 기호도를 평가(5점 척도법)하여 그 결과를 하기 표 1에 나타내었다. 이때, 평가점수 중 5점은 아주 좋다, 4점은 좋다, 3점은 보통이다, 2점은 나쁘다, 1점은 아주 나쁘다로 평가하였고, 각 평가항목에 대한 전체 검사원의 관능검사 결과를 평균하여 표 1에 나타내었다.Cheonggukjang ball prepared in Example 1 and the general Cheonggukjang ball not containing green tea (Comparative Example 1) for 30 inspectors with sensory test ability to evaluate the degree of preference (5-point scale method) and the results are shown in the following table 1 is shown. At this time, 5 points were very good, 4 points were good, 3 points were normal, 2 points were bad, 1 point was very bad, and the sensory test results of all the testers for each evaluation item were averaged. Table 1 shows.
Claims (5)
상기 불린 콩을 스팀 증자하는 증자단계;
상기 증자된 콩에 청국장균을 접종하여 발효시키는 발효단계;
상기 발효된 콩 발효물을 냉동시킨 후, 진공상태의 동결 건조기에서 동결건조 시키는 동결건조 단계;
및 상기 동결건조물에 가루녹차를 첨가하여 코팅하는 코팅단계
를 포함하여 이루어지는 것을 특징으로 하는, 녹차를 함유하는 기능성 청국장 볼의 제조방법.Soaking step called soaking the beans using the green tea extract;
A steaming step of steaming the soy beans;
A fermentation step of inoculating fermented soybeans with the increased soybeans;
A freeze-drying step of freezing the fermented soybean fermented product and lyophilizing in a vacuum freeze dryer;
And a coating step of coating the green tea by adding powdered green tea.
Method for producing a functional Cheonggukjang ball containing green tea, characterized in that comprises a.
녹차추출물을 이용하여 12 내지 24시간 동안 콩을 침지시켜 불리는 수침단계;
상기 불린 콩을 2 내지 4시간 동안 스팀 증자하는 증자단계;
상기 증자된 콩에 순수 분리된 청국장균을 접종하여 38℃ 내지 40℃에서 16 내지 20시간 동안 발효시키는 발효단계;
상기 발효시킨 콩 발효물을 -20℃ 내지 -40℃에서 24시간 내지 48시간 동안 냉동시킨 후, 진공상태의 동결 건조기에서 동결건조 시키는 동결건조 단계; 및
상기 동결건조물에 가루녹차를 첨가하여 코팅하는 코팅단계
를 포함하여 이루어지는 것을 특징으로 하는, 녹차를 함유하는 기능성 청국장 볼의 제조방법.The method according to claim 1,
Soaking step called by soaking the beans for 12 to 24 hours using the green tea extract;
A steaming step of steaming the soaked beans for 2 to 4 hours;
A fermentation step of inoculating purely isolated Cheongguk coli on the cooked soybeans at 38 ° C. to 40 ° C. for 16 to 20 hours;
A freeze-drying step of freezing the fermented soybean fermented product at -20 ° C to -40 ° C for 24 to 48 hours and then lyophilizing in a vacuum freeze dryer; And
Coating step of coating by adding powdered green tea to the freeze-dried
Method for producing a functional Cheonggukjang ball containing green tea, characterized in that comprises a.
The method according to claim 1 or 2, wherein the coating step is characterized in that the coating further comprises a sweetener, manufacturing method of the functional Cheonggukjang containing green tea.
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| CN102578532A (en) * | 2012-03-02 | 2012-07-18 | 万勤劳 | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce |
| CN102578530A (en) * | 2012-03-02 | 2012-07-18 | 万勤劳 | Chinese herbal medicinal formula-containing health black soybean salt black soybean and production technology thereof |
| CN102578536A (en) * | 2012-03-02 | 2012-07-18 | 万勤劳 | Health care salt black beans containing Chinese herbal medicine formula and production process thereof |
| CN102578529A (en) * | 2012-03-02 | 2012-07-18 | 万勤劳 | Healthy salted black soya bean containing Chinese herbal medicine formula and production process thereof |
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| KR100666816B1 (en) * | 2005-07-28 | 2007-01-09 | 조종수 | Method for manufacturing functional chungkukjang pill |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578532A (en) * | 2012-03-02 | 2012-07-18 | 万勤劳 | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce |
| CN102578530A (en) * | 2012-03-02 | 2012-07-18 | 万勤劳 | Chinese herbal medicinal formula-containing health black soybean salt black soybean and production technology thereof |
| CN102578536A (en) * | 2012-03-02 | 2012-07-18 | 万勤劳 | Health care salt black beans containing Chinese herbal medicine formula and production process thereof |
| CN102578529A (en) * | 2012-03-02 | 2012-07-18 | 万勤劳 | Healthy salted black soya bean containing Chinese herbal medicine formula and production process thereof |
| CN102578536B (en) * | 2012-03-02 | 2013-05-15 | 万勤劳 | Health care salt black beans containing Chinese herbal medicine formula and production process thereof |
| CN102578529B (en) * | 2012-03-02 | 2013-05-15 | 万勤劳 | Healthy salted black soya bean containing Chinese herbal medicine formula and production process thereof |
| CN102578532B (en) * | 2012-03-02 | 2013-05-15 | 万勤劳 | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce |
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