KR20160101275A - Manufacturing method of fermented soybean containing red ginseng and fermented soybean by using the same - Google Patents

Abstract

Disclosed is a method for preparing fermented soybean food (Chunggukjang) to which a red ginseng is used for preparing and fermented soybean food to enhance palatability and functional properties and fermented soybean food prepared therefrom. To this end, provided is a method for preparing Chunggukjang, comprising: a hot-steaming step of boiling a bean soaked in water in vapor at 100-150 deg. C for 2-5 hours; a mixing step of mixing a red ginseng and a bonnet bellflower with the hot-steamed bean to form a mixture; and a fermentation step of inoculating a fermentation strain to the mixture to ferment the same. In addition, provided is a plain bread including 1-10 wt% of rice bran powder for food prepared by the method. Therefore, the method therefor according to the present invention is capable of mitigating a Chunggukjang distinctive odor, and increasing contents of a bioactive substance and an antioxidant, contained in Chunggukjang.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing red ginseng and to a method for producing red ginseng,

The present invention relates to a process for producing chungkukjang having enhanced palatability and functional properties by using red ginseng in the production of chungkukjang, and to a process for producing chungkukjang prepared from the same. More particularly, the present invention relates to a process for producing chungkukjang, And to increase the content of various physiologically active substances and antioxidative substances, and to a cheonggukjang prepared therefrom.

Red ginseng is processed by boiling and drying ginseng, and its unique pharmacological effect can be expected because the unique ingredient of red ginseng is produced from ginseng during the manufacturing process. These red ginsengs have saponin - based active ingredients that exhibit antioxidant activity, tumor necrosis factor secretion stimulation and immunosuppressive action. In addition, recently, the efficacy of AIDS virus replication inhibition, anti-dioxin and sexual function improvement has been revealed, and the consumer market is growing and exported to over 70 countries. In addition, 15% of total ginseng production is consumed in red ginseng. Currently, red ginseng tea, red ginseng extract, powder, capsule, and drink are sold and sold.

Cheonggukjang is fermented in the shortest period (2 ~ 3 days) among soybean fermented foods, and it is a traditional fermented food with unique flavor and excellent nutritional content. These fermented chongkukjang are composed of various enzymes such as amylase, protease and lipase produced by microorganisms such as Bacillus natto and Bacillus subtilis during fermentation and aging, It is a functional and nutritionally excellent natural health food that contains microbial metabolites such as vitamins, minerals, physiologically active substances, organic acids, microbial metabolites, microbial activity and microbial proteins, and can increase the human absorption rate of soybean protein by 95% or more .

Chungkukjang contains these products, which are supplemented with enzymes lacking in modern body which is fragile due to irregular dietary life, various medicines and harmful additives, facilitating the metabolism and helping the body function smoothly, You can help.

In addition, recent studies have shown that Cheonggukjang is a good source of soy isoflavones, phytic acid, saponin, trypsin inhibitor, tocopherol, unsaturated fatty acids, dietary fiber, Oligosaccharides, antioxidants and thrombolytic enzymes, and has been found to have antihypertensive effect, blood cholesterol lowering ability, antimutagenic, anticancer, antioxidant, thrombolytic ability and the like.

More specifically, the main component of the sticky mucous substance produced when fermenting Chungkukjang is polyglutamic acid, which binds calcium to promote absorption of calcium, and also carries a substance called taxol, which carries it to the body. Among the isoflavones that are in the beans, the antioxidant, genistin, is converted to genistein as fermented to act as an antiestrogen, especially for the prevention and treatment of osteoporosis and women's menopausal symptoms. In addition, Chungkukjang is rich in fiber, preventing stiffness and stiffness of the stomach, stimulating the large barrier to shorten the transit time of the stomach to improve the constipation, and the fermentation of the raw material is not much or not at all Vitamins B1, B2, B6, and B12 are made to promote metabolism, thus preventing nutrients from accumulating in fat and helping nutrients completely break down through metabolic circuits. In particular, vitamin B12 is a nutrient that is difficult to eat as a vegetarian, but if you eat chungkukjang, you can get vitamin B12 without eating meat. In addition, lecithin and saponin contained in Chungkukjang excretion of excessive fat absorption to prevent obesity.

Despite its superiority due to various functions and nutritional components, the general preference for Chungkookjang is very low and it is not widely used in real life.

According to recent surveys, about 50% of consumers who have experience of using Chongkukjang, which is distributed in the market, showed dissatisfaction with products and dissatisfaction (52.3%) and quality deterioration (30.7%) It is known that the discomfort of Chungkookjang is derived from pyrazine or sulfide compounds produced by Bacillus spp. In addition, Chungkookjang is not sterilized after fermentation of soybeans that do not remove fat from natural exposure, so the quality and quality of the product during storage and distribution are suddenly changed due to changes in the color of the lipid caused by contact with light and oxygen, microorganisms and enzymatic action .

When boiled for about 5 minutes, it is reported that the microorganisms and enzymes are completely destroyed, and the nucleic acid (DNA), which is known to have an immunostimulating effect, is completely destroyed by boiling, and about 50% of the vitamin B2 is destroyed. In addition, there is a problem in that water-soluble nutrients such as vitamins contained in soybeans and physiologically active substances are leaked out during the soaking process of soybeans for a long time in a general method of producing chungkukjang.

Recently, efforts have been made to improve the physiological activity and palatability by adding various functional materials such as chitosan powder, yucca extract, kelp powder, kiwi and radish to ferment the claim field .

Korean Patent No. 10-1145894 (published on May 15, 2012) Korean Patent No. 10-0855483 (published on September 4, 2008) Korean Patent No. 10-0979317 (published on Aug. 31, 2010)

Accordingly, it is a first object of the present invention to provide a cheonggukjang fermentation process which can alleviate the burden of an individual avoiding the odor of cheonggukjang by removing the unique fragrance of the cheonggukjang, The present invention also provides a method for producing chungkukjang which is capable of preventing the growth of a fermenting microorganism involved in the degradation of soybean protein and the production of proteolytic enzyme by the red ginseng component.

A second object of the present invention is to provide a cheonggukjang prepared by the above-described manufacturing method.

In order to achieve the first object of the present invention, in one embodiment of the present invention, boiling water, called beans, at a temperature of 100 to 150 ° C for 2 to 5 hours, and adding red ginseng and dextrose And a fermentation step of fermenting the mixture by inoculating the fermentation strain with the mixture.

In order to achieve the second object of the present invention, there is provided a chungkukjang produced by the above-described manufacturing method in one embodiment of the present invention.

The cheonggukjang produced by the production method of the present invention alleviates the odor of chonggukjang, and the content of physiologically active substance and antioxidant substance contained in the cheonggukjang is increased.

In addition, the flavor of Cheonggukjang is soft and easy for infants, elderly people and patients to ingest.

In addition to the various pharmacological effects of the existing Cheonggukjang, it can additionally enjoy excellent pharmacological effects (prevention of adult diseases, aging prevention, and immune function enhancement) possessed by red ginseng and red ginseng itself.

1 is a flowchart illustrating a method of manufacturing a cheonggukjang according to an embodiment of the present invention.
2 is a flowchart illustrating a method of manufacturing a cheonggukjang according to another embodiment of the present invention.

Hereinafter, a method for producing red ginseng, to which red ginseng components are added according to preferred embodiments of the present invention (hereinafter, referred to as "a method for producing a cheonggukjang") will be described in detail with reference to the accompanying drawings.

1 is a flowchart illustrating a method of manufacturing a cheonggukjang according to an embodiment of the present invention.

Referring to FIG. 1, a method of manufacturing a cheonggukjang according to the present invention includes a step of adding boiled soybeans (S100), a mixing step (S200) of adding red ginseng and red pepper to the roasted soybeans, (Step S300).

Hereinafter, each component will be described in more detail with reference to the drawings.

First, a manufacturing method of a cheonggukjang according to the present invention includes a step of increasing (S100).

The step of adding (S100) is a step of boiling water called beans, for example, soaking the soybeans in water at a temperature of 100 to 150 DEG C for a predetermined time, preferably 2 to 5 hours. Here, the kind of the so-called water is not particularly limited, but it is preferable to use a white rice.

In addition, using soybeans called water to boil soybeans smoothly, and when soybeans are used instead of water, soybeans are more time consuming than boiling water.

In addition, in this step (S100), boiling water, called water, at 100 to 150 DEG C for 2 to 5 hours is sufficient to soften the beans by sufficiently heating the beans called water.

If soybeans called water are heated to less than 2 hours in water vapor of less than 100 ° C, soybean tissue may not soften. If soybeans are heated in water vapor over 150 ° C for more than 5 hours, There is no additional effect and only an economic loss more than necessary is generated.

On the other hand, soybeans called water are preferably boiled in a steamer in which water vapor of 100 to 150 DEG C is ejected.

If necessary, the manufacturing method of a cheonggukjang according to the present invention may further include a supplement material finishing step (S50) before the addition step (S100).

The additive material shaving step (S50) is a step of finishing the additives used in the preparation of the cheonggukjang in advance, and comprises a soybean washing process, a red ginseng material forming process, and a red pepper powder forming process.

In the soybean washing process, soybeans are selectively washed, cleaned and then dipped in water for 12 to 20 hours. At this time, white soybeans, bean sprouts, soy sauce, seaweed, etc. can be used as the soybeans.

The red ginseng material production process generates red ginseng extract from some red ginseng and grits the remaining red ginseng to produce red ginseng powder. At this time, the red ginseng is preferably pulverized to 50 to 200 mesh in a pulverizer.

When the above red ginseng is pulverized in a grinder at 50 to 200 mesh, not only the intrinsic fragrance of red ginseng is reduced during grinding, but also when the final product, chunggukjang, is consumed, the unique fragrance of red ginseng is maximized It is to neutralize.

At this time, when the red ginseng is pulverized to less than 50mesh in the pulverizer, the original fragrance of red ginseng does not decrease, so that the original flavor of chungkukjang, which is the final product, can be removed as much as possible. However, As a result of ingestion, children and adolescents who do not like the unique aroma and flavor of ginseng can avoid ingesting the final product, Chongkukjang. In addition, when red ginseng is pulverized to a size of more than 200mesh in a pulverizer, the fragrance of red ginseng evaporates into the air during the pulverization process, and thus the fragrance of the final product, Chungkookjang, may not be neutralized.

The dodok powder is cleaned thoroughly and then pulverized into 50 to 100 mesh to produce dodok powder.

Here, as the grinding apparatus, a grinding apparatus for grinding such as ball mill, colloid mill or micro air classified mill may be used.

Next, the manufacturing method of a cheonggukjang according to the present invention includes a mixing step (S200).

In the mixing step (S200), a mixture is formed by mixing the expanded soybean, red ginseng, and red pepper, and the mixture may produce the first mixture and the second mixture.

The first mixture is produced by mixing a portion of the soybean, the red ginseng extract and the roots, and the second mixture is formed by mixing the remainder of the roasted soybeans used in the first mixture with the red ginseng powder and the roots.

More specifically, the first mixture is composed of the roasted soybean, the red ginseng extract containing saponin having a saponin content of 750 to 800 mg per 100 g of the above-mentioned roasted soybean, and 5 to 10 g of roasted powder per 100 g of the roasted soybean. Here, the expanded soybean means only the soybean used in the first mixture.

At this time, when red ginseng extract having a saponin content of 200 mg / g is used as the extract of red ginseng, the first mixture is composed of 3.75 to 4 parts by weight of red ginseng extract and 5 to 10 parts by weight of roe germanium powder based on 100 parts by weight of the expanded soybean.

And the second mixture is composed of the roasted soybeans, red ginseng powder containing saponin having a saponin content of 750 to 800 mg per 100 g of the roasted soybeans, and 5 to 10 g of roasted powder per 100 g of the roasted soybean. Here, the expanded soybean means only the soybean used in the second mixture.

When red ginseng powder having a saponin content of 50 mg / g is used as the red ginseng powder, the second mixture is composed of 15 to 16 parts by weight of red ginseng powder and 5 to 10 parts by weight of ginseng powder based on 100 parts by weight of the expanded soybean.

Here, mixing of red ginseng powder containing saponin having a saponin content of 750 to 800 mg per 100 g of the expanded soybean and red ginseng powder maintains the inherent taste of the final product, Chungkukjang, while neutralizing the unique fragrance of chungkukjang to a maximum extent, The activity of soluble enzyme, reducing sugar content and crude saponin content are increased, and the inhibition of growth of the fermenting microorganism caused by red ginseng components and suppression of proteolytic enzyme production are minimized.

If the red ginseng powder having a saponin content of less than 750 mg per 100 g of soybean added in step S200 is mixed with the red ginseng powder, even if it can maintain the original taste of the final product, chungkookjang, the unique flavor of chungkukjang can not be alleviated, The activity of thrombolytic enzyme and the reducing sugar content and crude saponin content of the final product, Chungkookjang, are lowered.

In addition, when the red ginseng powder and the red ginseng powder having a saponin content exceeding 800 mg per 100 g of the soybean added in the step (S200) are mixed, it is possible to neutralize the original flavor of the final product, chungkookjang, The production of the fermentation microorganism or the production of proteolytic enzymes involved in the degradation of the fermentation microorganism is inhibited and the time required for fermentation is increased, resulting in lower productivity.

Meanwhile, in the present step (S200), the first mixture containing the red ginseng extract and the second mixture containing the red ginseng powder are produced in such a manner that the content of the ginsenosides obtained through the fermentation of the red ginseng powder and the red ginseng extract is different Because.

Specifically, Rg1, Rb1, and Rg3, which are key components of ginsenoside, are examined based on the first chungkukjang added with red ginseng powder containing the same saponin content and the second chungkukjang added with the red ginseng extract. In the first chunggukjang, Rg1 There are about four times as many as the second Chungkukjang. And in the first Chungkukjang, Rb1 is about 1.5 times that of the second Chungkukjang. Also, in the second Cheonggukjang, there is about 2.5 times the Rg3 as compared to the first Cheonggukjang.

Thus, since the content of ginsenoside varies depending on the type of red ginseng component, even when it is manufactured by adding red ginseng component, it is possible to use the combination of the red ginseng powder added with red ginseng powder and the red ginseng added with the red ginseng extract to form ginsenoside core component (Rg1, Rb1, Rg3).

In addition, the dodok powder added in the step (S200) promotes the growth of the fermenting bacteria and the proteolytic enzyme involved in the degradation of the soybean protein, thereby preventing the growth of the fermenting bacteria and the production of the proteolytic enzyme by the red ginseng component .

Here, when the dodok powder is used in an amount exceeding 5 to 10 parts by weight based on 100 parts by weight of the expanded soybean. The growth of the fermenting microorganism and the production of proteolytic enzyme can be inhibited more than the case of using 5 to 10 parts by weight of Doduk powder.

Next, a method for producing a cheonggukjang according to the present invention includes a fermentation step (S300).

The fermentation step (S300) is a step of inoculating and fermenting the mixture produced through the mixing step with a fermentation strain. For example, Bacillus subtilis (KCTC 1022), which is pre-cultured in the mixture, is inoculated And fermented at 40 to 50 DEG C for 2 to 5 days.

At this time, it is preferable to inoculate 1 to 5 parts by weight based on 100 parts by weight of the mixture.

If the fermentation time, the fermentation temperature and the added amount of the fermenting microorganism exceeds the use standard, the mixture may not be sufficiently fermented or over fermented, and the flavor of the chonggukjang which is the gross product may be altered.

The content of the physiologically active substance and the antioxidant substance is increased in the cheonggukjang prepared by the above-mentioned method of producing chungkukjang, compared with the non-added red ginseng, and the odor unique to the cheonggukjang is alleviated by the fermentation of the red ginseng, have.

Hereinafter, specific examples and experimental examples of the present invention will be described in more detail. It should be understood, however, that the embodiments and examples are for the purpose of promoting understanding of the specific examples of the invention described above, and the scope of rights and the like should not be construed thereby.

Identification of activity of thrombolytic enzyme

The activity of thrombolytic enzyme was measured by Fibrin-plate method and absorbance was measured at 660 nm using an ultraviolet-visible spectrophotometer [UV-1601, SHIMADZU, Japan]. The amount of tyrosine of the degraded product was converted from the standard curve prepared using the standard material of tyrosine. The enzyme activity was 1 unit of the ability of 1 ml of crude enzyme solution to produce 1 μg of tyrosine for 1 minute.

Determination of reducing sugar content

Absorbance was measured at 546 nm using an ultraviolet-visible spectrophotometer [UV-1601, SHIMADZU, Japan] using a dinitrosalicylic acid method. At this time, the sugar content was converted from a standard curve prepared by the above method using glucose as a standard substance.

Determination of crude saponin content

The crude saponin content was determined by n-butanol extraction method. That is, 50 g of 80% ethanol was added to 10 g of the sample, and the mixture was extracted twice at 70 ° C. in a water bath for 1 hour. The mixture was filtered through a filter paper, concentrated under reduced pressure at 60 ° C. and dissolved in 30 ml of distilled water. And repeatedly extracted three times to remove fat-soluble components. The water layer was separated, and 30 ml of butanol was added to the filtrate three times. The crude saponin was obtained by concentrating the n-butanol layer, and dried at 105 ° C until the weight became constant. ).

Determination of amino nitrogen content

Amino nitrogen content was calculated by the Formol titration method.

[Example]

1. Water was washed with water, immersed in water at 4 ° C for 24 hours, drained for about 30 minutes, boiled in a steamer at a temperature of 121 for 40 minutes.

2. The first mixture was prepared by adding 40 g of red ginseng extract having a saponin content of 195 mg / g and 100 g of dodok powder to 1 kg of boiled soybean, and 14 g of red ginseng powder having a saponin content of 55 mg / g was added to 1 kg of boiled soybean And 100 g of dodok powder were added and mixed to produce a second mixture.

3. 30 g of Bacillus subtilis sp. Cultured in each of the first mixture and the second mixture was inoculated and then fermented at 40 DEG C for 5 days.

4. Chungkukjang was prepared by mixing the first mixture and the second mixture.

[Comparative Example 1]

1. Water was washed with water, immersed in water at 4 ° C for 24 hours, drained for about 30 minutes, boiled in a steamer at a temperature of 121 for 40 minutes.

2. 30g of Bacillus subtilis sp. Cultured in 1 kg of boiled soybeans was inoculated and fermented at 40 ° C for 50 hours to prepare chungkukjang.

[Comparative Example 2]

Chungkukjang was prepared in the same manner as in Example, except that the first mixture and the second mixture except for the dodok powder were used to prepare the cheonggukjang.

[Comparative Example 3]

Chungkukjang was prepared in the same manner as in Example, except that only the first mixture was used instead of the first mixture and the second mixture was used.

[Comparative Example 4]

Chungkukjang was prepared in the same manner as in Example, except that only the first mixture and the second mixture were used in place of the second mixture.

[Experimental Example 1]

The fibrinolytic enzyme activity, reducing sugar content and crude saponin content of chungkukjang prepared through the Example and Comparative Example 1 were measured, and the results are shown in Table 1.

As shown in Table 1, the red ginseng powder and the red ginseng powder were found to have a higher reducing sugar content, crude saponin content and thrombolytic ability than the red ginseng powder and the red ginseng powder, Respectively.

[Experimental Example 2]

Amino nitrogen content and ammonia nitrogen content of chungkukjang prepared through the examples and comparative examples 1 and 2 were measured, and the results are shown in [Table 2].

As shown in Table 2, it was observed that the cheonggukjang prepared by adding red ginseng component had a lower content of amino nitrogen than the cheonggukjang prepared by adding no red ginseng component. The content of amino nitrogen was similar to that of chongkukjang prepared by adding no red ginseng powder and red ginseng powder.

[Experimental Example 3]

The contents of the major components of the ginsenosides contained in the prepared chungkukjang were compared through Comparative Example 3, Comparative Example 3 and Comparative Example 4, and the results are shown in Table 3.

[Table 3] If, Soybean prepared by the addition of ginseng extract solution was observed to ginsenoside Rg2 binary compared to the soybean production by the addition of red ginseng powder, Rg _3, further the content of Rc higher see Rg _1, Rb _1, The content of Rf was observed to be lower.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that it is possible.

Claims (6)

Boiling the soybeans in water at a temperature of 100 to 150 DEG C for 2 to 5 hours;
A mixing step of mixing red ginseng and red ginseng with the soybeans to produce a mixture; And
And a fermentation step of inoculating the mixture with a fermentation strain and fermenting the mixture. 2. The method of claim 1,
Wherein the first mixture is prepared by mixing a part of the extracted soybeans with the red ginseng extract and the roots of the roots, and the remaining roots are mixed with the red ginseng powder and the roots of the roots to form a second mixture. The method according to claim 2, wherein after the fermentation step
Further comprising a mixing step of mixing the first mixture and the second mixture fermented mainly with the fermenting bacteria. 3. The method of claim 2, wherein the first mixture comprises
Wherein the green soybean extract comprises saponin having a saponin content of 100 to 800 mg per 100 g of the above-mentioned soybean, and 5 to 10 g of dodok powder per 100 g of the soybean. 3. The method of claim 2, wherein the second mixture comprises
Characterized in that it comprises red soybean powder containing saponin having a saponin content of 750 to 800 mg per 100 g of the above-mentioned soybean and 5 to 10 g of red pepper powder per 100 g of the soybean. A cheonggukjang produced by the manufacturing method according to claim 1.

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