KR20130010780A - Method for preparing of cheonggukjang pills and cheonggukjang pills prepared by the method - Google Patents

Abstract

PURPOSE: A manufacturing method of soybean pill is provided to reduce the off-flavor and fishy taste of fast-fermented bean paste by adding plum syrup and various roasted grains to the fast-fermented bean paste. CONSTITUTION: Prepare fast-fermented bean paste by fermenting boiled bean and dry it. Soak the kelp into purified water, and prepare for meat broth by boiling and adding Japanese sardinella and bamboo salt. Roast for thirty minutes to two hours by stirring glutinous barley rice and unpolished glutinous rice at 80-125 deg. C. Roast millet and rice embryo for five to forty minutes at 40-80 deg. C. Roast Chinese matrimony vine for five to fifty minutes at 40-80 deg. C. Grind fast-fermented bean paste 40-80% of weight, roasted glutinous barley rice powder 2-4% of weight, roasted unpolished glutinous rice powder 1-5% of weight, roasted millet powder 1-5% of weight, roasted rice embryo powder 1-5% of weight, and roasted Chinese matrimony vine powder 2-8% of weight respectively. Mix the outcome and put plum syrup 2-8% of weight, starch syrup 1-5% of weight and meat broth 10-20% of weight to make a paste and prepare for soybeans pill. Spray bean flour at the soybeans pill. The moisture content of Fast-fermented bean paste is 5-15%. Meat broth comprises 20-70 kelp parts by weight, 20-70 Japanese sardinella parts by weight and 0.5-10 bamboo salt parts by weight about 100 purified water parts by weight. The diameter of soybean pills is 4-5mm. [Reference numerals] (AA) Preparing and drying fast-fermented bean paste; (BB) Preparing meat broth(kelp, Japanese sardinella, bamboo salt); (CC) Roasting glutinous barley rice and unpolished glutinous rice; (DD) Roasting millet and rice embryo; (EE) Roasting Chinese matrimony vine; (FF) Grinding(fast-fermented bean paste, glutinous barley rice, unpolished glutinous rice, millet, rice embryo, and Chinese matrimony vine); (GG) Making soybean pills; (HH) Spraying bean flour to the soybean pills

Description

Method for preparing Cheonggukjang pill and Cheonggukjang pill prepared by the above method {Method for Preparing of Cheonggukjang Pills and Cheonggukjang Pills Prepared by the Method}

The present invention relates to a method for producing a cheongukjang ring and a cheongukjang ring produced by the method.

Cheonggukjang is one of the traditional fermented foods of Korea, which is one of the traditional fermented foods that have been used to date with soy sauce, miso, and kochujang, and supplies essential amino acids and fatty acids, which are deficient to Korean people, The state has played an important role as food.

Cheonggukjang is made by using Bacillus subtilis called Bacillus subtilis, which is attached to rice straw, and has its own taste and smell by enzymes produced by Bacillus subtilis during fermentation. In addition, it produces a large amount of viscous substance which is a mixture of levan form fructan and polyglutamate derived from protein and sugar of raw soybeans. It is a high quality fermented soybean with high fat content.

Recently, many researchers have revealed the active ingredient contained in Cheonggukjang and its role, so isoflavone (isoflavone), phytic acid, saponin, trypsin from soybean origin It is a functional food because it contains a large amount of various bioactive substances such as inhibitors, unsaturated fatty acids, dietary fiber, oligosaccharides, and γ-glutamyltranspeptidase (γ-GTP), antioxidants and thrombolytic enzymes. Its importance is being reexamined.

However, there was no clear fruit in modernizing Cheonggukjang in Korea. As the national income improved and the diet and living culture became western, the consumption of Cheonggukjang was limited due to the severe odor caused by fermentation process and cooking. Has been a disadvantage in mass production and industrialization.

Accordingly, the present inventors have recognized the need for the development of Cheonggukjang hwan which can improve the functionality by adding pharmacologically active ingredients other than Cheonggukjang, reducing odor, intrinsic odor, and cheonggukjang.

The present inventors endeavored to develop a manufacturing method of the cheongukjang ring with excellent product stability and added functionality. As a result, the result of manufacturing the pill by adding plum and various roasted grains to Cheonggukjang, reduced the off-flavor and fishy taste of Cheonggukjang, and improved the organoleptic (texture, taste and flavor) as a food composition. The present invention was completed by confirming that the functionalities were improved by adding plums, kelp and wolfberry.

Therefore, it is an object of the present invention to provide a method for producing a cheongukjang ring.

Another object of the present invention is to provide a chungkukjang ring produced by the above-described method.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the present invention, the present invention provides a method for producing a chunggukjang pill comprising the steps of: (a) preparing boiled soybeans by fermenting boiled beans; (b) to the kelp purified water, then add depot and bamboo salt and boil to prepare the broth; (c) roasting the waxy barley rice and brown rice glutinous rice while stirring; (d) roasting the crude and brown rice embryos; (e) roasting the wolfberry; (f) the dried Cheonggukjang of step (a), the roasted waxy rice and brown rice glutinous rice of step (c), the roasted crude and brown rice embryos of step (d) and the roasted wolfberry of step (e) Grinding each; (g) mixing the resultant of step (f), putting the plum blue syrup, starch syrup and the broth of step (b) into the dough, and preparing the cheongukjang hwan; And (h) spraying soybean flour on the prepared Cheonggukjang pill of step (g).

The present inventors endeavored to develop a manufacturing method of the cheongukjang ring with excellent product stability and added functionality. As a result, the result of manufacturing the pill by adding plum and various roasted grains to Cheonggukjang, reduced the off-flavor and fishy taste of Cheonggukjang, and improved the organoleptic (texture, taste and flavor) as a food composition. It was confirmed that the functionalities were added, including plums, kelp and wolfberry.

Hereinafter, a detailed step-by-step description of the method of the present invention for producing a cheongukjang ring:

(a) Preparation and drying of Cheonggukjang

First of all, the method of the present invention ferments boiled soybeans to prepare and dry the Cheonggukjang.

Cheonggukjang used in the present invention is fermented by propagating Bacillus subtilis from soybeans, black beans, red beans, mung beans, kidney beans, peas, eastern, wild beans, lima beans, Egyptian beans, black beans, lentils, and the like. It refers to all Chunggukjangs that are produced through aging and appropriate food processing.

Cheonggukjang used in the present invention can be purchased commercially, or prepared by various methods known in the art. For example, the production of Cheonggukjang is a steaming step in which soybeans are washed, soybeans are soaked in water and boiled until the soybeans are fully cooked, the fermented soybeans are placed in a well-ventilated and straw basket, and the straw is placed on the soybeans and then fermented. It is carried out by going through.

During fermentation of Cheonggukjang, nattokinase with excellent thrombolytic ability, peptides that improve blood pressure and lipid metabolism, protease inhibitors, phytic acid or isoflavone, Biosynthesis of chlorogenic acid or caffeic acid as an antioxidant, Cheonggukjang is known to have anti-cancer, lipid metabolism improvement, antioxidant or blood circulation improvement effect.

Prepare the Cheonggukjang by the above-described method and dry it to have a water content of 5-15%.

According to a preferred embodiment of the invention, the drying of step (a) is carried out at a temperature condition of 15-35 ℃.

Drying in the process of the invention can be carried out in a natural state and can be carried out using a variety of dryers known in the art. In the case of using a dryer, a freeze dryer is preferable.

According to another preferred embodiment of the invention, the moisture content of step (a) is 9-13%.

In the present invention, the moisture content of 5-15% is used when the water content is less than 5%, so the texture is not good, and when the water content is more than 15%, the off-flavor and fishy taste of Cheonggukjang increases.

(b) preparation of broth

Then, the method of the present invention is prepared by using kelp in purified water and then adding depot and bamboo salt and boiling to prepare the broth.

"Dashima" used in the present invention is a genus of seaweed, 2-3 years old, belonging to the seaweed family belonging to the brown algae whose scientific name is Laminaria longissima . Kelp has higher levels of vitamins and minerals, especially magnesium, calcium, iodine and iron, compared to terrestrial plants, and physiological activities such as fucoidan (a water-soluble dietary fiber contained in seaweed) and alginate. It contains a lot of this strong polysaccharide and is used as a functional material or a health food.

One of the characteristics of the present invention is to prepare a broth to use the cheonggukjang to improve the functionality.

According to a preferred embodiment of the present invention, the broth in step (b) comprises 20-70 parts by weight of kelp, 20-70 parts by weight of defolie and 0.5-10 parts by weight of bamboo salt, based on 100 parts by weight of purified water, more preferably It includes 30-60 parts by weight of kelp, 30-60 parts by weight of depot and 1.5-5 parts by weight of bamboo salt, and more preferably 45-55 parts by weight of kelp and 100 parts by weight of 100 parts by weight of purified water. 55 parts by weight and 1.5-3 parts by weight of bamboo salt.

When the content of kelp, dipori and bamboo salt in the broth is out of the above range, there is a disadvantage in that the functionality of the produced Cheonggukjang ring is not greatly improved.

According to another preferred embodiment of the present invention, the preparation of the broth in step (b) is carried out for 12-48 hours in purified water of kelp, and then preferably for 18-28 hours, and more preferably We are for 22-26 hours.

According to another preferred embodiment of the present invention, the preparation of the broth of step (b) is carried out by heating for 30 minutes-2 hours on medium heat, more preferably 30 minutes-2 hours at a temperature of 100-125 ℃ And even more preferably at a temperature of 100 ° C. for 45-90 minutes.

According to another preferred embodiment of the present invention, the kelp and defoliation used in the broth of the present invention may be used by itself or powdered dried.

(c) roasting the chalbori rice and brown rice (roasting)

And, the method of the present invention includes the step of roasting the waxy rice and brown rice glutinous rice.

As used herein, the term "roasting" refers to a process of heat-treating an object, that is, a roasting process.

Roasting method in the present invention can be carried out using a variety of roasting apparatus known in the art, but is not limited thereto. For example, a water roaster (direct type), sample roaster, tester roaster (direct, hot air type), tong roaster (direct, hot air type) and mini electric roaster (direct, hot air type) can be used. have.

According to a preferred embodiment of the present invention, the roasting is carried out by heating for 30 minutes-2 hours at medium heat, more preferably for 30 minutes-2 hours at a temperature of 80-125 ℃, even more preferably Run 45-90 minutes at a temperature of 80-100 ° C.

Roasting the barley and brown rice glutinous rice in the range of the roasting temperature and time greatly improves the functionality of the Cheonggukjang ring.

Another one of the characteristics of the present invention was to roast the waxy barley rice and brown rice glutinous rice in order to improve the functionality of the Cheonggukjang ring to give the unique taste and flavor of the barley rice and brown rice glutinous rice.

(d) roasting the crude and brown rice germ (roasting)

The method of the present invention then roasts the crude and brown rice embryos.

According to a preferred embodiment of the invention, the roasting is carried out by heating for 5-40 minutes at low heat, more preferably 5-40 minutes at a temperature of 40-80 ℃, even more preferably Run for 15-30 minutes at a temperature of 60-80 ° C.

Another one of the characteristics of the present invention is that unlike the waxy rice and brown rice glutinous rice roasting temperature and time of the crude and brown rice embryos were different.

(e) the roasted Lycium chinense (roasting)

The method of the present invention then roasts the wolfberry.

Lycium chinense ) is a dried fruit of goji berry, known to have hypoglycemic or hepatocellular protective effect, and goji berry extract inhibits the production of harmful oxygen due to alcohol intake and increases the activity of alcohol metabolizing enzymes to reduce the possibility of liver damage. It can be lowered (Yoon CG, et al ., J. Korean) Soc . Food Sci . Nutr . 29: 268-273 (2000)), extracts and fractions of goji berry are known to have antiproliferative effects on four cancer cell lines (Park YJ et. al ., J. Korean Soc . Food Sci . Nutr . 31: 143-148 (2002)), hypoglycemic effect, cholesterol lowering effect and hepatic function protection (Kim NJ et al., Kor . J. of Pharmacgnosy . 25: 264-271 (1994).

According to a preferred embodiment of the present invention, the roasting is carried out by heating for 5 minutes to 50 minutes at low heat, more preferably for 5 minutes to 50 minutes at a temperature of 40-80 ℃, even more preferably Run for 20-40 minutes at a temperature of 60-80 ° C.

Another of the features of the present invention, in order to maintain the pharmacological components, taste and aroma of the wolfberry, adopted a different roasting temperature and time than waxy barley rice, brown rice glutinous rice, crude and brown rice embryo.

The processes of steps (c), (d) and (e) are included in the scope of the present invention even when the time sequence is different from the time sequence because the effects of the present invention are not changed.

(f) Crushing the Cheonggukjang, Waxy Barley Rice , Brown Rice Glutinous Rice , Crude Rice , Brown Rice Embryo and Goji

The method of the present invention then comprises the dried Cheonggukjang of step (a), roasted waxy rice and brown rice glutinous rice of step (c), roasted crude and brown rice embryos of step (d) and step (e) Grind the roasted wolfberry respectively.

The grinding in the present invention can be carried out using a grinder in a variety of methods known in the art, the average particle diameter of the powder is 200-400 ㎛.

(g) Preparation of Cheonggukjang Ring

Then, the method of the present invention is mixed with the resultant of the step (f), and put the plum blue syrup, syrup and the broth of the step (b) to knead, then prepare the Cheonggukjang hwan.

The term “plum” used in the present invention is the fruit of the plum tree, whose scientific name is Prunus mume , is a weakly alkaline food, and especially its components contain a large amount of beneficial nutrients such as citric acid, minerals and vitamins. Make the blood weakly alkaline, blood and detoxification, detoxification, tonic, interpolation, fatigue recovery, anti-aging, sterilization. The pulp portion is 85% of the total, the main component is carbohydrate, containing 10% sugar and a large amount of organic acid. Organic acid is composed of citric acid, malic acid, tartaric acid, succinic acid, pyruvic acid, etc., especially the content of citric acid is much higher than other fruits. In addition, it contains caderic acid, pectin and tannins. Citric acid (citric acid) helps the metabolism of food intake into energy, breaks down the muscles in the acidic acid to release fatigue and promotes the absorption of calcium. Pyruvate, which stimulates the scent of plum, helps the liver detoxify, and catechin acid prevents inflammation by inhibiting the growth of harmful bacteria in the intestine. Plums also contain four times more calcium, six times more iron, seven times more magnesium, and five times more zinc than apples of the same weight. In addition, it is effective in quenching thirst in hot summer, and it is known that it is effective in protecting the stomach in summer when stomach upset diarrhea is frequently caused by food poisoning.

The mixing is carried out using a variety of mixers known in the art, preferably by stirring at a speed of 100-200 rpm.

According to a preferred embodiment of the present invention, the Cheonggukjang ring is 40-80% by weight of the Cheonggukjang powder, 2-4% by weight of the roasted waxy rice powder, 1-5% by weight roasted brown rice glutinous rice powder, roasted Crude powder 1-5 wt%, roasted brown rice germ powder 1-5 wt%, roasted wolfberry powder 2-8 wt%, plum blue 2-8 wt%, starch syrup 1-5 wt% and broth 10-20 wt% More preferably, 50-70% by weight of the Cheonggukjang powder, 2-4% by weight of the roasted waxy rice powder, 2-4% by weight of the roasted brown rice glutinous rice, 2-4% by weight of the roasted crude powder, roasted Brown rice embryo powder 2-4% by weight, roasted wolfberry powder 4-6% by weight, 4-6% by weight plum plum, 2-4% by weight starch syrup and 12-18% by weight broth, most preferably Cheonggukjang powder 60% by weight, 3% by weight roasted glutinous rice powder, 3% by weight roasted brown rice powder, 3% by weight roasted crude powder, roasted 3% by weight brown rice germ powder, 5% by weight roasted wolfberry powder, 5% by weight plum wine, 3% by weight starch syrup and 15% by weight broth.

In the case of producing the Cheonggukjang ring in the above content range, the off-flavor and fishy (or fishy taste) of Cheonggukjang are greatly improved, and the overall acceptability is increased.

According to another preferred embodiment of the invention, the chungkukjang ring has a diameter of 4-5 mm.

(h) spraying soybean powder on the said

Finally, the soy flour is sprayed on the prepared Cheonggukjang pill of step (g). The reason for spraying soy flour is to prevent the produced Cheonggukjang rings from clumping together.

Cheonggukjang prepared in this way shows the pharmacological activity of Cheonggukjang inherent, added to the pharmacological effect of kelp, plum and wolfberry, and reduced the smell and fishy taste (fishy) of Cheonggukjang by adding various grains and goji roasting The degree of preference was increased, and the preparation in the form of a pill provided the convenience of taking.

According to another aspect of the present invention, there is provided a Cheonggukjang ring produced by the method of the present invention described above.

Cheonggukjang ring of the present invention is prepared by the above-described method for producing the ring of the present invention, the common content between the two to omit the description, in order to avoid excessive complexity of the specification according to the repeated description.

The features and advantages of the present invention are summarized as follows:

(Iii) The present invention relates to a method for producing a cheongukjang ring and a cheongukjang ring produced by the above method.

(Ii) Cheonggukjang pill of the present invention exhibited the pharmacological activity inherent in Cheonggukjang, and the pharmacological effect of sea tangle, plum and wolfberry was added to impart functionality as a health functional food.

(Iii) In addition, roasting of various grains and wolfberry was added to reduce the off-flavor and fishy taste (fishy) inherent in Cheonggukjang, thereby improving overall palatability.

(Iii) Cheonggukjang ring of the present invention was prepared in the form of a ring to provide convenience of taking.

1 is a process chart showing a process for producing a cheongukjang ring according to an embodiment of the present invention.
Figure 2 is an enlarged photograph of the Cheonggukjang ring manufactured according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Preparation Example: Preparation of Cheonggukjang Ring

First, 1 kg of beans (700 g of soybean and 300 g of black bean) were washed with water and boiled by heating. Boiled beans were placed in a basket, cooled to room temperature, fermented for 2 days on straw, and naturally dried to 10% moisture content for 2 days. 100 g of kelp was washed with water and rinsed in 200 ml of purified water for 24 hours. Then, kelp was prepared by boiling water for 1 hour on medium heat with 100 g of defolie and 5 g of bamboo salt. And 400 g of waxy barley and 300 g of brown rice glutinous rice was washed with water and stir-fried at medium heat for 1 hour. Subsequently, 200 g of crude and 40 g of brown rice embryos were washed clean with water and roasted for 20 minutes on low heat. And 60 g of wolfberry was washed clean with water and roasted for 30 minutes on low heat.

Dried Cheonggukjang, roasted glutinous barley, roasted brown rice glutinous rice, roasted crude, roasted brown germ and roasted wolfberry were ground finely. Then, the mixture was evenly mixed with the composition shown in Table 1 below, and the broth, plum and syrup was added to the batter to prepare a ring having a diameter of 5 mm. Soy flour was sprinkled so that the rings thus prepared did not stick together. Cheonggukjang ring thus prepared was used in Example 1.

ingredient Example 1
(weight%) Cheonggukjang Powder 60 Roasted Waxy Rice Powder 3 Roasted Brown Rice Sticky Powder 3 Roasted Crude Powder 3 Roasted Brown Rice Germ Powder 3 Roasted Wolfberry Powder 5 Plum blue 5 corn syrup 3 gravy 15 Sum 100

Comparative example : Preparation of Comparative Cheonggukjang Ring

Cheonggukjang was prepared in the same manner as in Preparation Example, but Comparative Cheonggukjang was prepared with the composition shown in Table 2 below:

ingredient Comparative Example 1
(weight%) Comparative Example 2
(weight%) Comparative Example 3
(weight%) Cheonggukjang Powder 85 77 60 Waxy Rice Powder - - 3 Brown Rice Glutinous Rice Powder - - 3 Crude powder - - 3 Brown Rice Germ Powder - - 3 Wolfberry powder - - 5 Plum blue - 5 5 corn syrup - 3 3 gravy - 15 15 water 15 - - Sum 100 100 100

In Comparative Example 3, the waxy rice powder, brown rice glutinous rice powder, crude powder, brown rice germ powder, and goji berry powder were boiled, dried, and then made into powder.

Experimental Example : Cheonggukjang Sensuality  inspection

As a sensory change of the Cheonggukjang rings of Example 1 and Comparative Examples 1 and 2, a sensory test on a 9-point scale was performed for appearance and appearance, taste, and aroma (removing fishy). In the sensory test for taste, 4 g of each sample was put in the mouth, the oral epidermis was evenly stimulated for 20 seconds, and then spited out. The sensory evaluation team conducted sensory tests on females (10) with a mean age of 35 to 50-50 panel trained for basic taste and flavor evaluation. Sensory test results are shown in Table 3 below:

Sensory test Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Appearance and Appearance 9 6 7 8 flavor 9 3 5 6 Incense (Smell Removal) 9 3 4 5 Overall preference 9 3 5 6

Sensory test score of 9-7: good; 6 points: slightly good; 5 points: Usually; 4-2 points: Poor; And 1 point: classified as very poor.

As can be seen in Table 3, Example 1 compared to Comparative Examples 1 to 3, the smell is removed and the smell is improved, the taste sensory of the complex formed by the components showing the sweet, bitter, salty and sour taste also in taste The castle was greatly improved. In addition, the appearance and appearance were maintained by soybean powder, and the overall acceptability was confirmed to be greatly improved.

Particularly, when Example 1 and Comparative Example 3 are compared, the case of using sauteed barley rice, brown rice glutinous rice, crude rice, brown rice embryo and goji berry to make powder is used to make boiled powder to produce Cheonggukjang hwan, taste, flavor and It was confirmed that it was excellent in overall preference.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (9)

(a) fermenting the boiled beans to prepare and dry the cheonggukjang; (b) to the kelp purified water, then add depot and bamboo salt and boil to prepare the broth; (c) roasting the waxy barley rice and brown rice glutinous rice while stirring; (d) roasting the crude and brown rice embryos; (e) roasting the wolfberry; (f) the dried Cheonggukjang of step (a), the roasted waxy rice and brown rice glutinous rice of step (c), the roasted crude and brown rice embryos of step (d) and the roasted wolfberry of step (e) Grinding each; (g) mixing the resultant of step (f), putting the broth, plum and syrup to make dough, and preparing the cheongukjang hwan; And (h) spraying soybean powder on the prepared Cheonggukjang pill of step (g).
The method of claim 1, wherein the cheonggukjang of step (a) has a water content of 5-15%.
The method of claim 1, wherein the step (b) broth comprises 20-70 parts by weight of kelp, 20-70 parts by weight of defolie and 0.5-10 parts by weight of bamboo salt, based on 100 parts by weight of purified water.
The method of claim 1, wherein the roasting of step (c) is performed at 80-125 ° C. for 30 minutes-2 hours.
The method of claim 1, wherein the roasting of step (d) is performed at 40-80 ° C. for 5-40 minutes.
The method of claim 1, wherein the roasting of step (e) is performed at 40-80 ° C for 5-50 minutes.
The method according to claim 1, wherein the chungkukjang ring of step (g) is 40-80% by weight of the cheonggukjang powder, 2-4% by weight of the roasted waxy rice powder, 1-5% by weight of the roasted brown rice glutinous rice powder, 1-5% by weight roasted crude powder, 1-5% by weight roasted brown germ powder, 2-8% by weight roasted wolfberry powder, 2-8% by weight plum, 1-5% by starch syrup and 10-20 parts of broth And comprising weight percent.
The method of claim 1, wherein the cheonggukjang ring of step (g) is characterized in that the diameter of 4-5 mm.
Cheonggukjang ring produced by the method of any one of claims 1 to 8.

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