KR20110138492A - Manufacturing process of scentless fast-fermented soybean paste vegetable of sprout and ginseng steamed red - Google Patents
Manufacturing process of scentless fast-fermented soybean paste vegetable of sprout and ginseng steamed red Download PDFInfo
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- KR20110138492A KR20110138492A KR1020100058407A KR20100058407A KR20110138492A KR 20110138492 A KR20110138492 A KR 20110138492A KR 1020100058407 A KR1020100058407 A KR 1020100058407A KR 20100058407 A KR20100058407 A KR 20100058407A KR 20110138492 A KR20110138492 A KR 20110138492A
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- sprout
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
-
- 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
- A23V2250/2124—Ginseng
-
- 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
- A23V2250/54—Proteins
-
- 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
- A23V2250/70—Vitamins
Abstract
Description
본 발명은 새싹채소와 홍삼이 함유된 청국장 제조방법에 관한 것으로, 더욱 상세하게는 야채(양파,대파,마늘,고추,생강)을 넣고 만든 육수에 콩을 12시간 블린 후 함초분말 및 소금으로 간을 맞춘 물과 지장수로 삶은 뒤 정선된 새싹 및 홍삼을 세척하여 건조한 후 분쇄하여 콩에 새싹 및 홍삼 분말을 골고루 혼합하여 인체에 유용한 성분이 풍부한 새싹채소 및 홍삼을 이용하여 청국장을 제조함으로써 청국장의 영양가치와 기능성을 향상시킨 새로운 청국장의 제조방법에 관한 것이다. The present invention relates to a method for producing sprouted vegetables and red ginseng containing Cheonggukjang, more specifically, vegetables (onions, green onions, garlic, pepper, ginger) made by putting beans in broth for 12 hours and then liver with hamcho powder and salt Boil the selected sprouts and red ginseng, crush them, mix them, and mix the sprouts and red ginseng powder with beans evenly to produce Cheonggukjang by using sprout vegetables and red ginseng which are rich in useful ingredients to the human body. The present invention relates to a method of manufacturing a new Cheonggukjang with improved value and functionality.
청국장은 콩을 원료로 만들어지는 한국의 대표적인 발효식품중의 하나로 오랫동안 한국인의 식탁에서 중요한 위치를 차지해 왔으며 근래 들어 건강에 유익한 각종 영양성분이 많이 포함되어 있음이 과학적으로 밝혀짐에 따라 건강식품으로 새롭게 인식되어 가고 있다. 그러나 식생활의 서구화로 인하여 종래의 청국장은 신세대의 입맛에 부합하지 못하고 청국장 특유의 냄새로 인하여 일반인에게도 널리 대중화 되지 못하고 있는 실정이다. 본 발명은 이러한 문제점을 해소하기 위한 것으로 각종 영양성분이 풍부한 새싹채소 및 홍삼을 이용하여 청국장을 제조함으로써 청국장의 영양가치를 향상시킴과 동시에 청국장 특유의 냄새도 감소시켜 소비자의 기호에 맞는 청국장을 제조하려는 것이다. Cheonggukjang is one of Korea's representative fermented foods made from soybeans, and has long held an important place on the table of Koreans. It is getting recognized. However, due to the westernization of the diet, the conventional Cheonggukjang does not meet the taste of the new generation, and due to the peculiar smell of Cheonggukjang, it is not widely popular with the general public. The present invention is to solve this problem to improve the nutritional value of Cheonggukjang by producing the cheonggukjang by using sprouts and red ginseng rich in a variety of nutritional ingredients and at the same time reduce the smell of Cheonggukjang to produce a cheonggukjang suited to the taste of consumers I will.
한편 새싹채소는 식물의 새싹(Sprouts)으로 발아한지 5∼10일 된 새싹을 말한다. 새싹은 발아, 성장하면서 씨앗 상태에서 보이지 않던 유효성분이 대량으로 나타나게 되고 영양도 크게 증가한다. 다양한 효소가 등장하고 씨앗이 가지고 있던 여러 가지 영양성분을 소화되기 좋게 분해하고 변화시킨다. 즉 새싹채소는 씨앗상태로 있을 때 보다 단백질, 미네랄 등의 유효성분이 훨씬 풍부하게 함유되어 있다. Sprout vegetables, on the other hand, are sprouts 5 to 10 days after germination as plant sprouts (Sprouts). As sprouts germinate and grow, they show large amounts of active ingredients that were not seen in the seed state, and nutrition is greatly increased. Various enzymes appear and break down and change the various nutrients the seeds have for digestion. In other words, sprout vegetables are much richer in active ingredients such as protein and minerals than in seed.
또한 셀레늄, 단백질, 비타민A, C, E, 미네랄, 카로틴, SOD, 각종효소, 엽산, 식이섬유 등이 많이 함유되어 있어 다 자란 채소보다 인체에 유용한 성분의 좋은 공급원이 된다. 환경오염이 심각해지면서 농약이나 비료 등의 오염정도가 적고 각종 영양성분이 풍부한 새싹채소는 안전한 먹거리로 환영받고 있다. In addition, it contains a lot of selenium, protein, vitamins A, C, E, minerals, carotene, SOD, various enzymes, folic acid, dietary fiber, etc. It is a good source of useful ingredients for human body than grown vegetables. As environmental pollution becomes serious, sprout vegetables, which are less polluted by pesticides and fertilizers and are rich in various nutrients, are welcomed as safe food.
이러한 새싹채소에는 브로콜리, 알팔파, 순무, 적무, 무, 배추, 양배추, 다채, 유채, 쌈추, 양상추, 청경채, 겨자, 크레스, 비트, 케일, 샐러리, 파슬리, 치커리, 부추, 쌀, 밀, 보리, 메밀, 땅콩, 검은콩, 렌즈콩, 옥수수, 해바라기 및 들깨 등 다양한 종류가 있다. These sprout vegetables include broccoli, alfalfa, turnips, red radishes, radishes, cabbages, cabbage, greens, rapeseed, ssamchu, lettuce, bok choy, mustard, cress, beets, kale, celery, parsley, chicory, leek, rice, wheat, barley, There are many varieties, including buckwheat, peanuts, black beans, lentils, corn, sunflowers and perilla.
본 발명은 상기 열거한 새싹채소 그룹 중에서 유용한 성분이 풍부하고 효능이 뛰어난 새싹채소를 적절히 선택하여 새싹분말로 가공한 후 홍삼분말을 이를 청국장 제조시 첨가하여 청국장을 제조함으로써 맛과 영양이 향상된 청국장를 제공한다. The present invention provides a rich taste and nutrition by improving the taste and nutrition by properly selecting abundant useful ingredients from the above-mentioned sprout vegetable group and processing them into sprout powder and adding the red ginseng powder in the production of Cheonggukjang. do.
본 발명은 상기 열거한 새싹채소 그룹 중에서 새싹채소의 효능과 고객의 체질 및 취향 등을 광범위하게 고려하여 1종 또는 2종이상의 새싹채소를 선택 분말로 가공한 후, 홍삼분말과 이를 이용하여 맛과 영양이 뛰어난 전혀 새로운 청국장을 제조함으로써 국민건강증진에 기여할 수 있는 유용한 발명이다. In the present invention, one or two or more kinds of sprout vegetables are processed into powders in consideration of the efficacy of sprout vegetables and the constitution and taste of customers among the above-mentioned sprout vegetable groups, and red ginseng powder and the taste and It is a useful invention that can contribute to national health promotion by manufacturing a whole new Cheonggukjang with excellent nutrition.
예컨대 설포라펜이란 항암물질을 다량 함유되어 있는 브로콜리싹, 생리활성물질이 다량 함유되어 면역력증강에 좋은 보리싹, 콜레스테롤을 낮추는 능력이 있는 알팔파싹, 비타민이 풍부한 다채싹, 소화를 돕는 무싹, 어혈을 없애고 혈행에 좋은 부추싹, 간 좋은 케일싹, 혈액정화에 좋은 밀싹, 빈혈 당뇨에 좋은 보리싹 등 각 새싹채소의 효능과 고객의 체질, 취향 등을 광범위하게 고려하여 새싹채소를 선택 분말로 홍삼분말괴 가공하고, 이를 이용하여 청국장을 제조함으로써 다양한 기능을 가진 고객맞춤형 청국장을 제공 할 수 있다. For example, sulfolafen refers to broccoli sprouts containing a large amount of anticancer substances, barley sprouts that are good for boosting immunity because they contain a large amount of biologically active substances, alfalfa sprouts that lower cholesterol, various sprouts rich in vitamins, radish sprouts and fish blood Red ginseng is selected as a powder that considers the efficacy of each sprout vegetable and the customer's constitution and taste, such as leek sprout for blood circulation, good kale sprout for liver, wheat sprout for blood purification, and barley sprout for diabetic anemia. Powder ingot processing and using it to produce Cheonggukjang can provide customized Cheonggukjang with various functions.
본 발명은 새싹와 홍삼이 갖는 여러가지 유용한 성분을 이용하여 새로운 맛과 영양을 가진 냄새 않나는 청국장을 제공하기 위한 것으로 특히 야채(양파,대파,마늘,고추,생강)을 넣고 만든 육수에 콩을 12시간 블린 후 함초분말 및 소금으로 간을 맞춘 물과 지장수로 삶은 증자한 대두에 영양성분에 함초에 함유된 미네랄 성분과 특유의 영양성분이 가미되도록 하여 새싹 및 홍삼분말을 골고루 혼합한 다음 고초균을 접종하고 발효시켜 청국장 제조방법을 제공하는 것이다.The present invention is to provide a odorless Cheonggukjang with a new taste and nutrition by using various useful ingredients of sprouts and red ginseng, especially 12 hours of soybeans in broth made of vegetables (onions, green onions, garlic, pepper, ginger) After bleeding, mix the sprouts and red ginseng powder evenly by incorporating the sprouts and red ginseng powder, adding nutrients to the minerals and special nutrients in steamed soybeans. Fermentation is to provide a manufacturing method.
또한 상기 발효된 청국장을 건조하고 분말한 후에, 상기 청국장 분말에 쌔싹 및 홍삼분말을 소정의 비율로 혼합하여 새싹 및 홍삼분말청국장가루을 제조함으로써 청국장의 가치와 기능성을 향상시킨 새로운 조성물을 제조하는 방법을 제공하기 위한 것이다.In addition, after the fermented Cheonggukjang dried and powdered, a method for producing a new composition that improves the value and functionality of the Cheonggukjang by preparing sprouts and red ginseng powder Cheonggukjang powder by mixing the shoots and red ginseng powder in a predetermined ratio It is to provide.
상기의 목적을 달성하기 위하여, 각종 영양성분이 풍부한 함초와 새싹채소 및 홍삼을 이용하여 함유된 청국장을 제조함으로써 청국장의 영양가치를 향상시킴과 동시에 소비자의 취향과 기호에 맞는 냄새 안나는 청국장을 제조하려는 것이다.In order to achieve the above object, to improve the nutritional value of Cheonggukjang by manufacturing the Cheonggukjang containing a variety of nutrient-rich seaweed, sprout vegetables and red ginseng and to produce a cheonggukjang that does not smell according to the taste and taste of consumers will be.
한편 새싹채소는 식물의 새싹(Sprouts)으로 발아한지 5~19일 된 새싹을 말한다.Sprout vegetables, on the other hand, are sprouts that are 5 to 19 days old, germinated as plant sprouts.
새싹은 발아, 성장하면서 씨앗상태에서 보이지 않던 유효성분이 대량으로 나타나게 되고 영양도 크게 증가한다. As the sprout germinates and grows, the active ingredient, which is not seen in the seed state, appears in large quantities and nutrition is greatly increased.
다양한 효소가 등장하고 씨앗이 가지고 있던 여러 가지 영양성분을 소화되기 좋게 분해하고 변화시킨다. 즉 새싹채소는 씨앗상태로 있을 때보다 단백질, 미네랄 등의 유효성분이 훨씬 풍부하게 함유되어 있다. Various enzymes appear and break down and change the various nutrients the seeds have for digestion. In other words, sprout vegetables are much richer in active ingredients such as protein and minerals than in seed.
또한 셀레늄, 단백질, 비타민A, C, E, 미네랄, 카로틴, SOD, 각종효소, 엽산, 식이섬유 등이 많이 함유되어 있어 다자란 채소보다 인체에 유용한 성분의 좋은 공급원이 된다. 환경오염이 심각해지면서 농약이나 비료 등의오염정도가 적고 각종 영양성분이 풍부한 새싹채소는 안전한 먹거리로 환영받고 있다. In addition, it contains a lot of selenium, protein, vitamins A, C, E, minerals, carotene, SOD, various enzymes, folic acid, and dietary fiber. As environmental pollution becomes serious, sprout vegetables, which are less pollutants such as pesticides and fertilizers and are rich in various nutrients, are welcomed as safe food.
이러한 새싹채소에는 브로콜리, 알팔파, 순무, 적무, 무, 배추, 양배추, 다채, 유채, 쌈추, 양상추, 청경채, 겨자, 크레스, 비트, 케일, 샐러리, 파슬리, 치커리, 부추, 쌀, 밀, 보리, 메밀, 땅콩, 검은콩, 렌즈콩, 옥수수,해바라기 및 들깨 등 다양한 종류가 있다. These sprout vegetables include broccoli, alfalfa, turnips, red radishes, radishes, cabbages, cabbage, greens, rapeseed, ssamchu, lettuce, bok choy, mustard, cress, beets, kale, celery, parsley, chicory, leek, rice, wheat, barley, There are many varieties, including buckwheat, peanuts, black beans, lentils, corn, sunflowers and perilla.
또한 홍삼에는 사포닌,파나센방(향성분)폴리아세틸계화합물,함질소성분,폴라보노이드,비타민B군,효소,항산화물질등이 함유하고 있다. In addition, red ginseng contains saponin, panasenbang (flavor) polyacetyl compounds, nitrogen-containing compounds, polar bonoids, vitamin B group, enzymes and antioxidants.
본 발명은 상기 열거한 새싹채소 그룹 중에서 유용한 성분이 풍부하고 효능이 뛰어난 새싹채소를 적절히 선택하고 새싹분말로 가공한 후 홍삼분말과 같이 이를 이용하여 청국장을 제조함으로써 맛과 영양이 향상된 냄새 않나는 청국장을 제공한다. The present invention is suitable for the selection of abundant ingredients and excellent efficacy among the sprout vegetable group listed above, and processed into sprout powder, and then produced by using the same as red ginseng powder, soybeans taste and nutrition improved taste Cheonggukjang To provide.
본 발명은 새싹채소 및 홍삼성분이 갖는 유용한 성분을 최대한 활용하여 청국장을 제조함으로써 비타민, 미네랄, 단백질 등 각종 영양성분이 풍부한 청국장을 제공하여 국민건강증진에 이바지할 수 있으며, 영양가치를 크게향상시킨 새로운 청국장을 개발함으로써 청국장의 다양성과 상품성을 높일 수 있는 유용한 발명인것이다. The present invention provides a rich nutrients, such as vitamins, minerals, proteins, etc. by making the best use of the useful ingredients of sprout vegetables and red ginseng components to contribute to the national health promotion, greatly improving the nutritional value It is a useful invention that can improve the variety and merchandise of Cheonggukjang by developing new Cheonggukjang.
이와 같은 본 발명을 적용하면, 정선된 새싹채소를 건조한 후에 분쇄하여 새싹 및 홍삼분말을 제조하는 단계와, 야채(양파,대파,마늘,고추,생강)을 넣고 만든 육수에 콩을 12시간 블린 후 함초분말 및 소금으로 간을 맞춘 물과 지장수로 삶은 증자하는 증자단계와, 상기 증자대부에 새싹 및 홍삼분말을 혼합하는 단계와, 상기 ℃온도에서 20 ~ 72시간 발효시키는 단계와, 상기 발효된 대두에 새싹 및 홍삼분말을 추가로 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 새싹 및 홍삼분말을 이용한 청국장 조성물을 제조하는 방법을 제공하기 위한 것이다. According to the present invention, the selected sprout vegetable is dried and then pulverized to produce sprouts and red ginseng powder, and after putting beans (vegetables, onions, garlic, pepper, ginger) into the broth made for 12 hours A steaming step of cooking with water and Jijangsu, seasoned with seaweed powder and salt, mixing the sprouts and red ginseng powder on the steaming bag, fermenting at the temperature of 20 ° C. for 72 hours, and the fermented soybean. To provide a method for producing a cheongukjang composition using the sprout and red ginseng powder, characterized in that comprising the step of further mixing the sprout and red ginseng powder.
또한 상기단계에서 얻은 발효된 대두를 건조하고 분쇄하여 청국장 분말을 만들고 상기 청국장 분말에 새싹분말을 소정의 비율로 혼합하여 새싹 및 홍삼분말이 혼합된 청국장가루을 제조함으로써 청국장의 여양가치와 기능성을 향상시킨 새로운 청국장조성물을 제조하는 방법을 제공하기 위한 것이다. In addition, the fermented soybeans obtained in the above step is dried and pulverized to make the Cheonggukjang powder, and the sprout powder is mixed with the Cheonggukjang powder in a predetermined ratio to produce the Cheonggukjang powder mixed with the sprout and red ginseng powder to improve the value and functionality of the Cheonggukjang It is to provide a method for producing a new Cheonggukjang composition.
본 발명을 적용하면, 정선된 새싹채소를 건조한 후에 분쇄하여 새싹 및 홍삼분말을 제조하는 단계와, 야채(양파,대파,마늘,고추,생강)을 넣고 만든 육수에 콩을 12시간 블린 후 함초분말 및 소금으로 간을 맞춘 물과 지장수로 삶은 증자하는 증자단계와, 상기 증자대부에 새싹 및 홍삼분말을 혼합하는 단계와, 상기 40 ~ 45℃온도에서 20 ~ 72시간 발효시키는 단계와, 상기 발효된 대두에 새싹 및 홍삼분말을 추가로 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 새싹 및 홍삼분말을 이용한 청국장 조성물을 제조하는 방법을 제공하기 위한 것이다. According to the present invention, the selected sprout vegetable is dried and then pulverized to produce sprouts and red ginseng powder, and vegetables (onions, green onions, garlic, pepper, ginger) are put into the broth made with 12 hours of soybean powder, and then the seaweed powder And a steaming step of cooking with water and Jijangsu, seasoned with salt, mixing the sprouts and red ginseng powder on the cooking stand, and fermenting at 40 to 45 ° C. for 20 to 72 hours. It is to provide a method for producing a cheongukjang composition using the sprout and red ginseng powder, characterized in that comprising the step of further mixing the sprout and red ginseng powder in soybean.
또한 상기단계에서 얻은 발효된 대두를 건조하고 분쇄하여 청국장 분말을 만들고 상기 청국장 분말에 새싹분말을 소정의 비율로 혼합하여 새싹 및 홍삼분말이 혼합된 청국장가루을 제조함으로써 청국장의 여양가치와 기능성을 향상시킨 새로운 청국장조성물을 제조하는 방법을 제공하기 위한 것이다. In addition, the fermented soybeans obtained in the above step is dried and pulverized to make the Cheonggukjang powder, and the sprout powder is mixed with the Cheonggukjang powder in a predetermined ratio to produce the Cheonggukjang powder mixed with the sprout and red ginseng powder to improve the value and functionality of the Cheonggukjang It is to provide a method for producing a new Cheonggukjang composition.
이하, 본 발명의 바람직한 실시예를 보다 상세하게 설명한다. Hereinafter, preferred embodiments of the present invention will be described in more detail.
1단계; 새싹분말제조단계 Stage 1; Sprout powder production stage
정선한 새싹채소 및 홍삼을 세척하여 건조한 다음 분쇄기로 분쇄하여 미세한 분말로 가공한다. Selected sprout vegetables and red ginseng are washed, dried, and pulverized to a fine powder.
2단계; 대두의 침지 및 증자단계 Step 2; Soybean Soaking and Increased Stage
원료대두를 선별하고 세척한 후 야채를 넣고 만든 육수로 12시간정도 블린 후 함초 및 소금으로 간을 맞춘 물 과 지장수로 삶은 뒤 증자하여 증자대두를 만든다. After sorting and washing the raw soybeans, the vegetables are broiled with broth for about 12 hours, then boiled with water and jijangsu, which are seasoned with seaweed and salt, and then cooked.
3단계; 혼합단계 Step 3; Mixing stage
상기 증자대두를 50~60℃의 온도로 식히고 이에 1단계에서 제조한 새싹채소 및 홍삼분말을 골고루 혼합한다. The cooked soybean is cooled to a temperature of 50 ~ 60 ℃ and it is evenly mixed with the sprout vegetable and red ginseng powder prepared in step 1.
이때 혼합하는 새싹채소분말 및 홍삼분말은 원료대두 100중량부에 대해 1 ~ 20중량부를 혼합한다. At this time, the sprout vegetable powder and red ginseng powder to mix 1 to 20 parts by weight based on 100 parts by weight of raw soybeans.
4단계; 발효단계 Step 4; Fermentation stage
상기 증자대두와 새싹 및 홍삼분말의 혼합물에 고초균을 접종하여 발효시키는 단계이다. It is a step of fermenting by inoculating Bacillus subtilis in the mixture of the cooked soybeans and sprouts and red ginseng powder.
상기 발효는 40 ~ 45℃온도에서 20 ~ 72시간 띄워 발효시켜 청국장을 제조한다. The fermentation is floated 20 ~ 72 hours at 40 ~ 45 ℃ temperature to prepare the fermented soybeans.
고초균을 접종할 때 재래의 방법으로 고초균이 많이 번식해있는 볏짚 토막을 상기 혼합물에 꽂아 접종하거나 볏짚을 골고루 편 후 볏짚 위에 상기 혼합물을 올려놓아 접종할 수도 있고, 통상의 방법으로 고초균을 별도로 배양하여 희석한 배양액을 상기 혼합물에 분사하여 접종할 수도 있다.When inoculating Bacillus subtilis, inoculate by incorporating rice straw into which the Bacillus subtilis is propagated in a conventional manner, or evenly spread rice straw and inoculate it by placing the mixture on rice straw. Diluted culture solution may be inoculated by spraying the mixture.
5단계; 새싹 및 홍삼분말 첨가단계 Step 5; Adding sprout and red ginseng powder
상기 발효된 대두에 새싹 및 홍삼분말을 추가로 첨가할 수 있다. 이때 첨가하는 새싹 및 홍삼분말은 원료대두 100중량부에대해 1 ~ 20중량부를 추가로 첨가하여 골고루 혼합한다. Sprout and red ginseng powder may be further added to the fermented soybean. The sprout and red ginseng powder added at this time is added to 1 to 20 parts by weight with respect to 100 parts by weight of raw soybeans and mixed evenly.
발효된 대두에 새싹 및 홍삼분말을 추가로 첨가하는 이유는 증자대두에 새싹 및 홍삼분말을 혼합할 때 지나치게 많이 첨가하면 정상적인 청국장발효에 지장을 초래하기 때문에, 새싹 및 홍삼분말을 증자대두에 혼합할 때 일부를 첨가하고 발효가 된 대두에 새싹 및 홍삼분말을 추가로 첨가하여 혼합하는 것이며, 이로써 청국장발효에 지장이 없이 보다 많은 새싹 및 홍삼분말을 혼합하여 청국장의 영양성분을 한층 강화시킬 수 있는 것이다. The reason for the addition of sprout and red ginseng powder to fermented soybean is that when adding too much sprout and red ginseng powder to cooked soybean, it will interfere with normal fermentation of fermented soybeans. When some parts are added and the fermented soybeans are added to the sprouts and red ginseng powder, the mixture is added. This enables more fermentation of the nutrients of the soybeans by mixing more sprouts and red ginseng powder without affecting the fermentation. .
6단계; 새싹 및 홍삼분말제조단계 Step 6; Sprout and red ginseng powder production stage
제1단계 ~ 제4단계를 거처 얻은 발효된 대두를 이용하여 새싹 및 홍상분말이 혼합된 청국장 가루를 제조하는 단계이다. The fermented soybeans obtained through the first to fourth steps are used to prepare the Chungkukjang powder mixed with the sprouts and the Hong Sang powder.
상기 발효된 대두를 건조하는 단계와 상기 건조 처리한 대두를 분쇄하여 150 ~ 200 메쉬의 미세한 분말로 가공하는 단계와 상기 청국장분말 100중량부에 대하여 새싹 및 홍삼분말 10~40중량부의 비율로 혼합하여 새싹 및 홍삼분말이 혼합된 청국장가루를 제조한다. Drying the fermented soybeans and grinding the dried soybeans into a fine powder of 150 ~ 200 mesh and mixed in a ratio of 10 to 40 parts by weight of sprout and red ginseng powder with respect to 100 parts by weight of the Cheonggukjang powder Sprout and red ginseng powder is mixed with the production of Cheonggukjang powder.
본 발명은 청국장의 제조시 건조된 함초분말과 새싹채소분말 및 홍삼분말을 정해진 비율로 첨가함으로써 청국장의 영양성분에 함초분말과 새싹채소분말 및 홍삼분말이 함유된 미네랄 성분과 특유의 영양성분이 가미되도록 하여 청국장의 소비층을 확대시키고, 소비자의 건강증진을 도모할 수 있도록 하는 것이다. The present invention is added to the nutrient ingredients of Cheonggukjang and the minerals and minerals containing red ginseng powder to the nutritional components of the Cheonggukjang by adding dried hamcho powder, sprout vegetable powder and red ginseng powder It is to expand the consumer base of Cheonggukjang and promote the health of consumers.
본 발명은 새싹채소를 이용한 청국장의 제조방법에 관한 것으로, 증자대부에 새싹 및 홍삼분말을 혼합하는 단계와, 상기 40 ~ 45℃온도에서 20 ~ 72시간 발효시키는 단계와, 상기 발효된 대두에 새싹 및 홍삼분말을 추가로 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 새싹 및 홍삼분말을 이용한 청국장 조성물을 제조하는 방법을 제공하기 위한 것이다. The present invention relates to a manufacturing method of the Cheonggukjang using sprout vegetables, the step of mixing the sprout and red ginseng powder to the cooked soybean, the step of fermenting 20 to 72 hours at the temperature 40 ~ 45 ℃, sprouts in the fermented soybean And to provide a method for producing a cheongukjang composition using the sprout and red ginseng powder, characterized in that comprising the step of further mixing the red ginseng powder.
또한 상기단계에서 얻은 발효된 대두를 건조하고 분쇄하여 청국장 분말을 만들고 상기 청국장 분말에 새싹분말을 소정의 비율로 혼합하여 새싹 및 홍삼분말이 혼합된 청국장가루을 제조함으로써 청국장의 여양가치와 기능성을 향상시킨 새로운 청국장조성물을 제조하는 방법을 제공하기 위한 것이다. In addition, the fermented soybeans obtained in the above step is dried and pulverized to make the Cheonggukjang powder, and the sprout powder is mixed with the Cheonggukjang powder in a predetermined ratio to produce the Cheonggukjang powder mixed with the sprout and red ginseng powder to improve the value and functionality of the Cheonggukjang It is to provide a method for producing a new Cheonggukjang composition.
Claims (2)
정선한 새싹 및 홍삼을 세척하고 건조한 후 분쇄하여 새싹분말을 제조하는 단계와,
야채(양파,대파,마늘,고추,생강)을 넣고 만든 육수를 제조하는 단계와
원료대두를 선별하고 세척하여 물에 12시간 블린 후 함초분말 및 소금으로 간을 맞춘 육수와 지장수로 삶은 뒤 증자하는 증자단계와,
상기 증자대두에 원료대두 100중량부에 새싹 및 홍삼분말 1-20중량부를 골고루 혼합하는 단계와,
상기 증자대두와 새싹분말의 혼합물을 고초균을 접종하고 45~50℃의 온도에서 20 ~ 75시간 발효시키는 단계와, 상기 발효된 대두에 원료대두 100중량부에 새싹 및 홍삼분말 1-20 중량부를 추가로 혼합하는 단계를 포함하여 제조하며,
상기 새싹채소에는 브로콜리, 알팔파, 순무, 적무, 무, 배추, 양배추, 다채, 유채, 쌈추, 양상추, 청경채, 겨자, 크레스, 비트, 케일, 샐러리, 파슬리, 치커리, 부추, 쌀, 밀, 보리, 메밀, 땅콩, 검은콩, 렌즈콩, 옥수수,해바라기 및 들깨로 이루어지는 새싹채소그룹 중에서 1종 또는 2종 이상의 새싹채소 및 홍삼분말을 선택하여 사용하는 것을 특징으로 하는 청국장의 제조방법.
In the manufacturing method of functional Cheonggukjang,
Washing sprouts and red ginseng, drying and crushing to prepare sprout powder;
To prepare a broth made with vegetables (onion, leek, garlic, pepper, ginger)
The steaming step of selecting and washing the raw soybeans and bleeding them with water for 12 hours, then boiling them with broth and jijangsu, which are seasoned with seaweed powder and salt,
Mixing evenly 1-20 parts by weight of sprout and red ginseng powder to 100 parts by weight of the raw soybeans,
The mixture of the cooked soybean and sprout powder was inoculated with Bacillus subtilis and fermented at a temperature of 45-50 ° C. for 20 to 75 hours, and 1-20 parts by weight of sprout and red ginseng powder were added to 100 parts by weight of the raw soybean. It comprises the step of mixing to
The sprout vegetables include broccoli, alfalfa, turnip, red radish, radish, Chinese cabbage, cabbage, colorful, rapeseed, ssam, lettuce, bok choy, mustard, cress, beet, kale, celery, parsley, chicory, leek, rice, wheat, barley, Sprout vegetable production method characterized in that the selection of one or two or more sprout vegetables and red ginseng powder from the sprout vegetable group consisting of buckwheat, peanut, black beans, lentils, corn, sunflower and perilla.
정선한 새싹 및 홍삼을 세척하고 건조한 후 분쇄하여 새싹분말을 제조하는 단계와,
야채(양파,대파,마늘,고추,생강)을 넣고 만든 육수를 제조하는 단계와
원료대두를 선별하고 세척하여 물에 12시간 블린 후 함초분말 및 소금으로 간을 맞춘 육수와 지장수로 삶은 뒤 증자하는 증자단계와,
상기 증자대두에 원료대두 100중량부에 새싹 및 홍삼분말 1-20중량부를 골고루 혼합하는 단계와,
상기 증자대두와 새싹분말의 혼합물을 고초균을 접종하고 45 ~ 50℃의 온도에서 20 ~ 75시간 발효시키는 단계와,
상기 발효된 대두를 건조하는 단계와,
상기 건조한 대두를 분쇄기로 분쇄하여 미세한 분말로 가공하는 단계와,
상기 청국장분말 100중량부에 대해 새싹 및 홍삼분말 10 ~ 40중량부의 비율로 혼합하는 단계를 포함하여 제조하며,
상기 새싹채소에는 브로콜리, 알팔파, 순무, 적무, 무, 배추, 양배추, 다채, 유채, 쌈추, 양상추, 청경채, 겨자, 크레스, 비트, 케일, 샐러리, 파슬리, 치커리, 부추, 쌀, 밀, 보리, 메밀, 땅콩, 검은콩, 렌즈콩, 옥수수,해바라기 및 들깨로 이루어지는 새싹채소그룹 중에서 1종 또는 2종 이상의 새싹채소 및 홍삼분말을 선택하여 사용하는 것을 특징으로 하는 청국장분말의 제조방법.
In the manufacturing method of functional Cheonggukjang powder
Washing sprouts and red ginseng, drying and crushing to prepare sprout powder;
To prepare a broth made with vegetables (onion, leek, garlic, pepper, ginger)
The steaming step of selecting and washing the raw soybeans and bleeding them with water for 12 hours, then boiling them with broth and jijangsu, which are seasoned with seaweed powder and salt,
Mixing evenly 1-20 parts by weight of sprout and red ginseng powder to 100 parts by weight of the raw soybeans,
Inoculating the mixture of cooked soybean and sprout powder and inoculating Bacillus subtilis and fermenting at a temperature of 45-50 ° C. for 20-75 hours;
Drying the fermented soybeans,
Grinding the dried soybeans with a grinder to process fine powder;
It comprises the step of mixing in the proportion of 10 to 40 parts by weight of sprout and red ginseng powder with respect to 100 parts by weight of the chungkukjang powder,
The sprout vegetables include broccoli, alfalfa, turnip, red radish, radish, Chinese cabbage, cabbage, colorful, rapeseed, ssam, lettuce, bok choy, mustard, cress, beet, kale, celery, parsley, chicory, leek, rice, wheat, barley, A method of producing Chungkookjang powder, characterized by selecting one or two or more sprout vegetables and red ginseng powder from the sprout vegetable group consisting of buckwheat, peanut, black beans, lentils, corn, sunflower and perilla.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101387825B1 (en) * | 2012-04-13 | 2014-04-22 | 최명선 | process of manufacturing a bean sorce |
| KR20170137575A (en) * | 2016-06-03 | 2017-12-13 | 주애순 | Composition for Chung-Guk-Jang and Manufacturing method thereof |
| CN111447938A (en) * | 2017-11-30 | 2020-07-24 | 亚州大学校产学协力团 | Composition for preventing, improving or treating sleep disorder comprising fermented extract of perilla |
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2010
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101387825B1 (en) * | 2012-04-13 | 2014-04-22 | 최명선 | process of manufacturing a bean sorce |
| KR20170137575A (en) * | 2016-06-03 | 2017-12-13 | 주애순 | Composition for Chung-Guk-Jang and Manufacturing method thereof |
| CN111447938A (en) * | 2017-11-30 | 2020-07-24 | 亚州大学校产学协力团 | Composition for preventing, improving or treating sleep disorder comprising fermented extract of perilla |
| CN111447938B (en) * | 2017-11-30 | 2022-07-08 | 亚州大学校产学协力团 | Composition for preventing, improving or treating sleep disorder comprising fermented extract of perilla |
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