KR20170017369A

KR20170017369A - Chungkukjang and method for manufacturing the same

Info

Publication number: KR20170017369A
Application number: KR1020150111180A
Authority: KR
Inventors: 김권영
Original assignee: 김권영
Priority date: 2015-08-06
Filing date: 2015-08-06
Publication date: 2017-02-15

Abstract

The present invention relates to Chungkukjang (fast-fermented bean paste) comprising ground materials of fresh ginseng and Sparassis crispa, and to a manufacturing method thereof. The Chungkukjang has flavor and medicinal effects of fresh ginseng and Sparassis crispa, excellent texture and high content of dietary fibers, and can satisfy new preferences.

Description

CHUNGKUKJANG AND METHOD FOR MANUFACTURING THE SAME

The present invention relates to a cheonggukjang and a manufacturing method thereof.

Chungkookjang means a food which is fermented with boiled beans using Bacillus subtilis chungkookjang bacillus subtilis chungkookjang. In general, fermented foods take a long time to ferment, while chungkukjang can be fermented in a short time and has been used as a traditional health food by abundant nutrients such as protein.

In addition, Chungkukjang has a distinctive taste and aroma distinguished from Bacillus subtilis chungkookjang by the specific fermentation ingredients produced by using the proteins and carbohydrates contained in soybean as metabolites.

However, it is difficult to meet various needs of modern people with the taste and aroma of Chungkukjang alone. In recent years, there is an increasing need for development to increase the usability and palatability of Chungkukjang.

It is an object of the present invention to provide a cheonggukjang which contains a flavor and a medicinal effect of fresh ginseng and P. japonicus fermented product, has excellent texture, high dietary fiber content, and satisfies new taste.

In one embodiment of the present invention, 100 parts by weight of white rice is added to 100-100 parts by weight of Huangchu extract, and soaking is carried out for 12 to 16 hours; Preparing a pulverized product by grinding the fresh ginseng and the mushroom removed from the roothead and preparing them in an amount of 20 to 30 parts by weight; Preparing a mixture of the so-called bean and the pulverized product; A step of preparing the mixture by boiling the mixture at 100 캜 to 140 캜 and 1 atm to 1.2 atm; Preparing a fermented product in which the fermented product is fermented at 36 ° C to 44 ° C for 46 to 50 hours after inoculating the cooked product into the cooked product; And adding the salt to the fermentation product in an amount of 4 to 8 parts by weight and mixing the mixture; The present invention relates to a cheonggukjang manufacturing method.

In the fermentation product preparation step, the method for inoculating the cooked soybean bacteria into the boiled water product comprises sterilizing the rice straw bundle having a diameter of 15 to 25 mm and a length of 90 to 110 mm at 48 to 52 캜, have.

The preparation of the steaming product may include preparing the red ginseng by mashing the ground ginseng powder contained in the mixture.

Another embodiment of the present invention relates to a cheonggukjang prepared by the aforementioned method for producing a chongkukjang.

The fermented product prepared by fermenting a mixture of soybean called Huangchu extract, 20 to 30 parts by weight of pulverized soybean gum, 20 to 30 parts by weight of pulverized mushroom with 20 parts by weight of Chungkookjang, And 4 to 8 parts by weight of salt; . &Lt; / RTI >

100 parts by weight of a mixture of soybean called Huangchu extract, 20 to 50 parts by weight of Huangchu extract, 20 to 30 parts by weight of ground ginseng powder and 20 to 30 parts by weight of crushed mushroom powder is mixed with 100 parts by weight of Chungkukjang, A fermented product produced by fermentation; And 4 to 8 parts by weight of salt; . &Lt; / RTI >

The present invention can provide a cheonggukjang which contains the flavor and the medicinal effect of the fermented product of fresh ginseng and P. japonica, has excellent texture, high dietary fiber content, and satisfies new taste, and a process for producing the same.

One embodiment of the present invention relates to a method of making a cheonggukjang.

The method of manufacturing a cheonggukjang according to an embodiment is a soaked bean production step wherein 100 parts by weight of white rice is put into 100 to 1000 parts by weight of Huanglong extract and is called for 12 to 16 hours; Preparing a pulverized product by grinding the fresh ginseng and the mushroom removed from the roothead and preparing them in an amount of 20 to 30 parts by weight; Preparing a mixture of the so-called bean and the pulverized product; A step of preparing the mixture by boiling the mixture at 100 캜 to 140 캜 and 1 atm to 1.2 atm; Preparing a fermented product in which the fermented product is fermented at 36 ° C to 44 ° C for 46 to 50 hours after inoculating the cooked product into the cooked product; And adding the salt to the fermentation product in an amount of 4 to 8 parts by weight and mixing the mixture; .

The chungkukjang prepared by the above method of producing chungkukjang contains flavor and medicinal properties of fresh ginseng and P. falciparum fermented product, has excellent texture, high dietary fiber content, and can satisfy new taste.

In the manufacturing process, the soaked soybean is added to the Huangchil extract so as to shorten the time required for the soybean to be used for fermentation at the stage of manufacturing the boiled water.

Specifically, the Huangchil extract may be a hot-water extract using Dendropanax trifidus leaves having effects such as anti-inflammation, anti-cancer, antioxidant and immunity enhancement. Huangchil extract serves to supply the active ingredients (eg, saponin, sesquiterpene, etc.) contained in Huangchil to Chungkukjang. When this Huangchil extract is used to make the so-called soybeans, not only the foot efficiency of the soaked soybean is improved but also the irritating odor caused by the nitrogen compound produced after the fermentation of the so-called soybeans through the essential oil component of Huangchil extract can be reduced. In addition, the essential oil component can add a small amount of refreshing fragrance to the cheonggukjang to improve the fragrance and aesthetics, and improve the palatability.

For example, in the case of Huangchil extract, the dried yellowish leaves are added to 500 parts by weight to 10000 parts by weight of water based on 100 parts by weight of dried yellowish leaves, and then heated at a temperature of 96 to 105 ° C for 30 minutes to 1 hour It may be a prepared hot-water extract. In such a case, the sour taste component of the Huangchil extract is suitably included, and the effect of increasing the taste and flavor of the soybean can be further improved by reducing the burdens produced during fermentation of the so-called bean.

In the production of Chungkukjang, the Huangchil extract can be added to the Chungkukjang along with a portion of the soybean called as the remaining filtrate after making the so-called bean so as to control the viscosity of the Chungkukjang and further improve the texture, aesthetics and flavor. In this case, the content of the remaining filtrate to be used with the so-called soybean may be 20 to 50 parts by weight based on 100 parts by weight of the above-mentioned white tea (based on the weight before being called). In this case, the viscosity and moisture content of the so-called beans after the boiling may be appropriate, thereby further improving the foot efficiency.

Specifically, white rice is generally classified as meju, yellow soybean or soybean, and is not particularly limited as long as it can be used in cheonggukjang. In case of using such white poultry, the foot efficiency by Bacillus subtilis chungkookjang can be improved.

Concretely, when the bean time is less than 12 hours, the boiling time of the soybean may be prolonged or the utilization rate of the soybean may be decreased during the fermentation. On the other hand, if the bean time is longer than 16 hours, the beans may be overcooked at the steaming stage and the texture of beans and beans may be deteriorated. For example, when the beans are shredded for 13 to 15 hours, the cheonggukjang can have a good taste and a good texture due to beans.

Among the manufacturing methods, the pulverizing step is to grind fresh ginseng and P. japonica. Through these steps, the fermented product of fresh ginseng and P. japonica gives a chewiness to the fermented product of Chonggukjang, and the flavor and the active ingredient thereof are stored . In addition, the pulverized products play a major role in increasing the dietary fiber content of Chungkookjang. This provides Chungkookjang with excellent texture, fullness and satiety.

Specifically, the ginseng serves to supply the active ingredient (for example, saponin, beta-carotene, ginsenoside, etc.) contained in the fresh ginseng and red ginseng (state in which the ginseng is changed by the boiling step) to the cheonggukjang. Through this, it is possible to give immunity enhancement effect and nourishing tonic effect to Chungkukjang.

In addition, the medicinal ingredient of the ginseng is highly compatible with the medicinal ingredient contained in the above-described Huangchil extract. Therefore, the medicinal ingredient of the Huangchil extract and the medicinal ingredient of the fresh ginseng act in a complex manner, so that a more excellent immunity enhancing effect and a natural tonic effect can be imparted to the cheonggukjang. In addition, both of the Huangchil extract and the fresh ginseng ground product contain components such as saponin and the like, and they are excellent in the harmony of the fragrance, so that the effect of enhancing the flavor is more excellent when used in combination.

The fresh ginseng is one in which the head is removed. In this case, the calcium oxalate component contained in the head can react with the acid contained in the organic acid or the digestive juice contained in the chongkukjang to prevent oxalic acid from causing vomiting. In addition, since the cerebrospinal fluid has a characteristic of retreating within a short time, the texture of the chongkukjang due to the ginseng pulverized product may be lowered when the cerebrospinal fluid is used.

Specifically, Sparassis crispa serves to supply the active ingredient (for example, beta-glucan) contained in the mushroom to Chungkukjang. Through this, it is possible to give the effect of enhancing immunity and anti-cancer effect by beta-glucan to Chungkukjang.

In case of using the crushed mushroom of crushed mushroom, the crushed mushroom gives a crunchy texture and satisfactory feeling to the crushed mushroom.

Specifically, the ground ginseng ground product and the ground mushroom ground product are used in an amount of 20 to 30 parts by weight based on 100 parts by weight of the white rice paddy. When the pulverized product is used in an amount of less than 20 parts by weight, the effect of increasing the texture and filling feeling of Chonggukjang is insignificant. On the other hand, when the pulverized product is used in an amount exceeding 30 parts by weight, the proportion of soybean protein that can be used by Bacillus subtilis chungkookjang is reduced, so that the specific flavor and fermentation substance of chungkukjang Can not generate enough. For example, the pulverized material may be used in an amount of 23 to 27 parts by weight based on 100 parts by weight of the ground. In this case, the texture of the ripe beans after fermentation and the texture of the above crushed products are more balanced, and thus it is possible to produce a cheonggukjang having an excellent taste and flavor.

The method of pulverizing the ginseng and the mushroom is not particularly limited. For example, a blender, a cutter, a crusher and the like can be used. The ground product may be, for example, an average particle diameter of 1 mm to 5 mm. Within the above range, the sweetness, satiety, and texture of cheonggukjang can be further improved.

The preparation step of the mixture in the manufacturing method is to homogeneously mix the above-mentioned boiled beans, ground ginseng ground product and crushed shredded mushroom ground product, and the mixing method is not particularly limited. This step improves the foot efficiency of the Cheonggukjang and improves the taste uniformity and flavor. For example, in the mixing step, 100 parts by weight of white rice is blended with the total amount of soybeans prepared by treating the soybeans in the above-described soybean soaking step, and 20 to 30 parts by weight of the ground ginseng ground product and the shredded mushroom ground product. As another example, in the mixture step, 100 parts by weight of white soybeans is added to the total amount of soybeans prepared by treating the above-mentioned soybeans in the soybean production step; 20 to 50 parts by weight of the filtrate of Huangchil extract remaining in the so-called bean production step; And 20 parts by weight to 30 parts by weight of the ground ginseng crushed product and the crushed mushroom crushed product are mixed.

In the manufacturing method, the boiled water producing step is to pressurize the mixture prepared in the above-mentioned mixing step, and through this step, boiled soybeans contained in the mixture together with fresh ginseng and blossom mushroom are bred to produce Bacillus subtilis chungkookjang ) Bacteria to be fermented. In addition, the content of active ingredient is increased by steaming the ground ginseng crushed material with red ginseng through the steaming step, and the absorption of beta glucan derived from the crushed mushroom powder is promoted.

Concretely, the steaming temperature is from 100 to 140 ° C, the pressure is from 1 to 1.2 atm, and the steaming time is from 3 to 5 hours. In this case, the effect by the steaming step can be increased, and at the same time, the texture and flavor of Chonggukjang can be further improved.

The preparation step of the fermentation product is a step of fermenting the fermented product after inoculating the fermented product with the fermented soybean bacterium. In this step, the fermented mixture (the mixture of the so-called soybean and the pulverized product) is prepared to produce the fermented soybean curd. The soymilk component in the mixture is fermented to realize the flavor and aroma inherent in Chungkukjang. Also, in this process, the components of Huangchil extract permeate into the inside of the so-called bean, and the irritating flavor unique to the nitrogen compound produced in the fermentation process can be reduced. The mixture of the ginseng and cherry mushroom in the mixture is fermented to impart the taste and flavor of the fermented product of fresh ginseng, red ginseng and mushroom to the fermented soybean chongkukjang. In addition, the moisture and the active ingredients of the pulverized product permeate into the fermented soybean chongkukjang, .

In addition, the above mixture is fermented together with a mixture of soybean, soybean ginseng and crushed mushroom, called Huangchil extract, to prepare a complex fermented product thereof. The complex fermented product can reduce the flavor caused by the nitrogen compound peculiar to the chonggukjang, thereby further improving the palatability.

In the fermentation product preparation step, the method for inoculating the cooked soybean bacteria into the boiled water product comprises sterilizing the rice straw bundle having a diameter of 15 to 25 mm and a length of 90 to 110 mm at 48 to 52 캜, have. The amount of the rice husk bundle may be, for example, one rice husk bundle per 100 g of the above-mentioned steaming water. In this case, the foot efficiency and flavor of the Cheonggukjang can be further improved.

Fermentation is carried out at 36 ° C to 44 ° C for 46 to 50 hours in the fermentation product preparation step. In such a case, chungkukjang having excellent flavor and excellent texture is produced because the crushed product is not ripened.

The seasoning step in the manufacturing method includes adding 4 to 8 parts by weight of salt to the fermentation product and then mixing. Through the seasoning step, chungkukjang is produced which has improved preservability and enhanced salinity-aesthetics. The seasoning step may include, for example, uniformly mixing the salt and the chongkukjang while simultaneously crushing the so-called bean particles. The degree of crushing of the so-called bean particles can be appropriately changed according to preferences. The method of the present invention for producing chungkukjang also has texture of crunchy texture because the texture of the fresh ginseng and the mushroom can be realized even when the beans are excessively crushed.

Another embodiment of the present invention relates to a cheonggukjang prepared by the aforementioned method for producing a chongkukjang. Specifically, 100 parts by weight of white rice paddy rice is prepared by fermenting soybean called Huangchu extract, 20 to 30 parts by weight of pulverized ground ginseng, and 20 to 30 parts by weight of ground rice flour mash with fermented soybean curd And 4 to 8 parts by weight of saline. Thus, it is possible to provide chungkukjang which contains flavor and efficacy of fermented water of ginseng and mushroom, excellent in texture, high in dietary fiber content, and able to satisfy new taste. In addition, the chungkukjang may further contain 20 to 50 parts by weight of Huangchil extract to control the viscosity and water content, and further improve the taste, texture and flavor.

Example

Hereinafter, the configuration and operation of the present invention will be described in more detail with reference to preferred embodiments of the present invention. It is to be understood, however, that the same is by way of illustration and example only and is not to be construed in a limiting sense. The contents not described here are sufficiently technically inferior to those skilled in the art, and a description thereof will be omitted.

Example One

After washing with 300 g of domestic whites, 2 liters of Huangchil extract was added for 14 hours to produce beans. At this time, 20 g of dried yellowish leaves were added to 2 L of water and heated to 105 ° C. for 30 minutes. 75 g of fresh ginseng removed from the head and 75 g of the mushroom were washed with running water and then pulverized with a mixer to prepare a pulverized product having an average particle size of 1 mm. Thereafter, the so-called soybeans and the pulverized material were mixed until visually uniformly mixed with a wooden spatula was confirmed, and the resulting mixture was boiled at 120 DEG C and 1.2 atm for 4 hours using a pressure cooker to prepare a boiled water product. Bacillus subtilis chungkookjang) was inoculated into the above-mentioned boiled water so that three rice straw bundles each having a diameter of 20 mm and a length of 100 mm, which were sterilized at 50 ° C, were evenly contacted. Thereafter, the inoculated cooked product was incubated at 40 DEG C for 48 hours to prepare a fermented product. 20 g of salt was added to the above fermented product, and the mixture was uniformly seasoned and then crushed to an appropriate size according to preference to prepare chonggukjang.

Example 2

Chungkukjang was prepared in the same manner as in Example 1, except that 60 g of the filtrate of the remaining Huangchil extract, which had been used in the preparation of the above-mentioned beans, was further added during the mixing of the so-called beans and ground water.

Comparative Example One

The same amount of soybean was used instead of ginseng and mushroom. Chungkookjang was prepared in the same manner as in Example 1, except that the same amount of water was used instead of Huangchil extract.

Comparative Example 2

75 g of ginseng and 75 g of mushroom were heated in 2 L of water for 10 minutes to prepare hot water extract of fresh ginseng and P. japonicus. Chungkukjang was prepared in the same manner as in Comparative Example 1, except that the hot water extract of the fresh ginseng and the mushroom was used in the same amount in place of the fresh and salted mushroom pulverized product.

The health functional foods prepared in Examples 1 and 2 and Comparative Examples 1 and 2 were subjected to sensory evaluation by the following methods.

The sensory evaluation was carried out on 25 adult males and females aged between 30 and 50 years, and the purpose of the experiment was described. The sensory evaluation was carried out by a five point scale method according to the following criteria, and the average values are shown in Table 1 below.

1) Evaluation of texture and preference

5 points: The texture of crunchy and harmonized texture of crushed chonggukjang is very good, and when compared with general cheonggukjang, the intention of re-intake is very high.

4 points: It has excellent texture of crushed texture and harmony of crushed chonggukjang, and there is intention of re-intake when compared with general chonggukjang.

3 points: It was difficult to recognize the texture of chewing, and there was no difference in sensation when compared with general cheonggukjang.

2 points: When the texture was not felt or there was a sense of heterogeneity, the texture was not good when compared with general cheonggukjang.

1 point: The feeling of bite is not felt or there is a sense of heterogeneity, and the texture was not very good when compared with general cheonggukjang.

2) Evaluation of flavor

5 points: Fresh ginseng and mushroom fermented water are rich in flavor, and balance with Chungkukjang is very harmonious.

4 points: There is flavor of fermented water of ginseng and mushroom, and balance with Chungkukjang was harmonious.

3 points: There was flavor of fermented water of fresh ginseng and mushroom, and the balance with chungkukjang was appropriate.

2 points: There was no other flavor other than the flavor of Cheonggukjang.

1 point: The smell unique to Cheonggukjang was uncomfortable and I felt a resistance to the tasting.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Evaluation of texture and preference 4.04 4.20 3 2.96 Evaluation of flavor 4.12 4.24 2.44 1.88

While the invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments. Such changes and modifications are intended to fall within the scope of the present invention unless they depart from the scope of the present invention. Accordingly, the scope of the present invention should be determined by the following claims.

Claims

100 parts by weight of white rice paddy is added to 100 parts by weight to 1000 parts by weight of Huangchu extract, and is called for 12 to 16 hours;
Preparing a pulverized product by grinding the fresh ginseng and the mushroom removed from the roothead and preparing them in an amount of 20 to 30 parts by weight;
Preparing a mixture of the so-called bean and the pulverized product;
A step of preparing the mixture by boiling the mixture at 100 캜 to 140 캜 and 1 atm to 1.2 atm;
Preparing a fermented product in which the fermented product is fermented at 36 ° C to 44 ° C for 46 to 50 hours after inoculating the cooked product into the cooked product; And
Adding the salt to the fermented product in an amount of 4 to 8 parts by weight and mixing the mixture; &Lt; / RTI >

[7] The method of claim 1, wherein the fermented product is prepared by inoculating a rice straw bundle having a diameter of 15 to 25 mm and a length of 90 to 110 mm at 48 to 52 DEG C, Wherein the water is contacted with water.

[3] The method according to claim 1, wherein the step of preparing the boiled water comprises preparing red ginseng by boiling the ground ginseng crumbs contained in the mixture.

A cheonggukjang prepared by the manufacturing method according to any one of claims 1 to 3.

The cheonggukjang prepared according to claim 4, wherein the cheonggukjang is prepared by fermenting a mixture of soybean called as Huangchu extract, 20 to 30 parts by weight of crushed ground ginseng, and 20 to 30 parts by weight of crushed mushroom with 20% Fermented water; And 4 to 8 parts by weight of salt; Chungkukjang including.

[Claim 5] The method according to claim 4, wherein the cheonggukjang contains 20 to 50 parts by weight of soybean hull extract, 20 to 30 parts by weight of ground ginseng, 20 to 30 parts by weight of crushed mushroom powder, A fermented product prepared by fermenting a mixture of soy sauce and soybean curd; And 4 to 8 parts by weight of salt; Chungkukjang including.