KR20170054594A

KR20170054594A - Manufacturing method of cheonggukjang containing mulberry leaf powder

Info

Publication number: KR20170054594A
Application number: KR1020150156406A
Authority: KR
Inventors: 장석정; 황세진
Original assignee: 장석정
Priority date: 2015-11-09
Filing date: 2015-11-09
Publication date: 2017-05-18

Abstract

The present invention relates to a process for producing chungkookjang containing mulberry leaf powder, and more particularly, to a process for producing chungkukjang containing mulberry leaf powder, An additive mixing step of mixing the fermented product fermented through the fermentation step with an additive containing mulberry leaf powder, and a step of grinding the fermented product mixed with the additive through the additive mixing step.
Chungkukjang containing mulberry leaf powder produced through the above process exhibits an excellent anticancer effect, has a high content of nutrients such as minerals, and exhibits excellent merchantability by controlling the characteristic odor of Chungkukjang.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of manufacturing a cheonggukjang containing mulberry leaf powder,

The present invention relates to a method for producing chungkukjang containing mulberry leaf powder and more particularly to a method for producing chungkukjang containing mulberry leaf powder which exhibits excellent anticancer effect and has a high nutrient content such as minerals, The present invention relates to a manufacturing method of a cheonggukjang.

Mulberry leaf is a plant leaf belonging to the genus Morus of Moraceae. It has been used for silkworm feeding for thousands of years ago, but it has been used for folk remedies as a herbal medicine. In recent years, As the research on active ingredients progresses, it is becoming a spotlight as a functional food.

Mulberry leaves contain moisture, carbohydrate, protein (25 ~ 35%) and 25 kinds of amino acids. Among them, serine and tyrosine components which prevent brain circulation and senile dementia are contained in 1.2% and 0.8% , And the lipid content is about 3.5%. It is known that most of the fatty acids are unsaturated fatty acids and 0.08% of the plant sterol is contained, thereby reducing the cholesterol content in the blood. In addition, it contains glutamic acid and aspartic acid, and calcium, iron, potassium and dietary fiber are much more abundant than green tea. The physiological activities of the mulberry leaves include blood lipid-lowering effect, blood sugar strengthening effect, inhibition of heavy metal adsorption inhibition and detoxification effect and antioxidant effect, and the ingredients found to be physiologically active include GABA which lowers blood pressure, Rutin, which acts to prevent hemorrhage, and flavonoid compounds, which are not only antioxidant but also diuretic and antimetastatic. These mulberry leaves contain a small amount of caffeine compared to green tea or coffee, and they are also used for a long time, such as noodles, cold noodles, slices, pie, cookies, ice cream, and bread.

On the other hand, Cheonggukjang is one of the traditional fermented foods of Korea, which is made of soybean and is one of the traditional herbs that have been used to date with soy sauce, miso, and kochujang. It has played an important role as a food to supply. Cheonggukjang is made by using Bacillus subtilis called Bacillus subtilis, which is attached to rice straw, and gives its distinctive taste and smell by the enzyme produced by Bacillus subtilis during fermentation , Which is a mixture of levan form fructan and polyglutamate derived from protein-derived saccharides and protein soybean, and fermented thus produced fermented chongkukjang is more protein than soybean paste or kochujang. It is a high-quality soybean fermented food with high fat content.

Recently, many researchers have discovered the active ingredients and their roles in chungkukjang. Chungkukjang contains isoflavone, phytic acid, saponin, trypsin inhibitor ), Tocopherol, unsaturated fatty acids, dietary fiber, oligosaccharide, γ-glutamyltranspeptidase (γ-GTP), antioxidant substances and thrombolytic enzymes Therefore, its importance as a functional food has been reexamined.

However, the cheonggukjang is neglected from consumers due to the inherent odor of cooking, and it has been required to manufacture a cheonggukjang which has been imparted with a multifunctional function in addition to the efficacy of the cheonggukjang in the past.

Korean Patent Laid-Open No. 10-2002-0021178 (Mar. 20, 2002) Korean Patent Registration No. 10-0408964 (Nov. 27, 2003)

An object of the present invention is to provide a method for producing chungkukjang containing mulberry leaf powder, which exhibits excellent anticancer effect, has a high nutrient content such as minerals, and has a unique odor of chonggukjang, and exhibits excellent merchantability.

The object of the present invention is to provide a method for fermenting soybeans, which comprises adding a washed soybean to water, adding the fermented soybean to the fermented soybeans, adding the fermented soybean to the fermented soybeans, adding the mulberry leaf powder- And a step of grinding the fermented material mixed with the additive through the additive mixing step. The present invention also provides a method for producing chungkukjang containing mulberry leaf powder.

According to a preferred feature of the present invention, the step of adding is carried out by adding 100 parts by weight of the washed soybean into 150 to 250 parts by weight of water, boiling at a temperature of 15 to 20 ° C for 10 to 15 hours, and then growing.

According to a more preferred feature of the present invention, the fermentation step is carried out by inoculating rice bran into the soybeans which have been grown through the step of adding and fermenting at a temperature of 35 to 45 ° C for 45 to 50 hours.

According to a further preferred feature of the present invention, the additive mixing step is performed by mixing 2 to 5 parts by weight of an additive containing mulberry leaf powder in 100 parts by weight of the fermented product fermented through the fermentation step.

According to a more preferred feature of the present invention, the additive is selected from the group consisting of 100 parts by weight of mulberry leaf powder, 1 to 5 parts by weight of salt, 1 to 3 parts by weight of red pepper powder, 1 to 3 parts by weight of garlic, 3 to 5 parts by weight of kelp powder, 1 to 3 parts by weight.

According to a further preferred feature of the present invention, the additive is further mixed with 5 to 10 parts by weight of the herbal medicine powder relative to 100 parts by weight of the additive.

According to an even more preferred feature of the present invention, the herbal powder comprises at least one selected from the group consisting of citrus peel, angelica citrus, citrine, white peony, safflower, saururus, green tea, and rhubarb.

According to a further preferred feature of the present invention, the additive is further mixed with 5 to 10 parts by weight of red ginseng to 100 parts by weight of the additive.

According to still another more preferred characteristic of the present invention, a sake mixing step of mixing sake with the soybeans added through the addition step is further performed between the adding step and the fermentation step.

According to still another more preferred characteristic of the present invention, the sake brewing step comprises mixing 10 to 20 parts by weight of sake with 100 parts by weight of soybeans added through the addition step.

The method for producing chungkukjang containing mulberry leaf powder according to the present invention has excellent anticancer effect and excellent effect of providing chungkukjang containing mulberry leaf powder which has a high nutrient content such as minerals and a unique odor of chonggukjang, .

1 is a flowchart illustrating a method of manufacturing a chungkukjang containing mulberry leaf powder according to an embodiment of the present invention.
FIG. 2 is a flowchart illustrating a method of manufacturing a cheonggukjang containing mulberry leaf powder according to another embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.

The fermentation step (S 103) of fermenting the soybeans, which has been increased through the addition step (S 101), is carried out in a fermentation step (S 103) in which the washed soybeans are added to water, , An additive mixing step (S105) of mixing the fermented product fermented through the fermentation step (S103) with an additive containing the mulberry leaf powder, and a step of finishing the fermented product mixed with the additive through the additive mixing step (S105) (S107).

In the increasing step (S101), 100% by weight of the washed soybeans is added to 150 to 250 parts by weight of water, and the mixture is boiled for 10 to 15 hours at a temperature of 15 to 20 DEG C At a temperature of 90 to 100 DEG C for 5 to 10 hours.

The soybeans, which are called under the above-mentioned conditions and exhibit excellent fermentability in the fermentation step (S103), can be made into a cheonggukjang having excellent taste and flavor.

The fermentation step (S103) is a step of fermenting the soybean which has been increased through the increase step (S101), wherein the fermentation of the soybeans is carried out by fermenting the soybean which has been increased through the increasing step (S101) Generally, any method or microorganism can be used as long as the method is used for producing the cheonggukjang, and any method can be used. In consideration of the efficiency of the fermentation step (S103), the soybean which has been increased through the addition step (S101) Into fermentation vessels and fermentation at a temperature of 35 to 45 DEG C for 45 to 50 hours.

If the fermentation temperature is lower than 35 ° C, fermentation does not occur smoothly. If the temperature is higher than 45 ° C, the fermented soybean is deteriorated. If fermentation is performed for 45 to 50 hours, a bacteriostatic benzoic acid is produced And the fermentation step (S103) is performed when the fermented soybean is increased through the addition step (S101) because the fermentation time is more than 60 hours, It is most preferable to inoculate 0.01 to 0.1 part by weight of rice straw seedlings into 100 parts by weight of the seeds and ferment at a temperature of 40 DEG C for 48 hours.

At this time, it is preferable to use a earthenware vessel such as a jar, which has peculiar pores formed therein, so that the efficiency of the fermentation process can be greatly improved because air is circulated through the pores.

The additive mixing step S105 is a step of mixing an additive containing mulberry leaf powder into the fermented product fermented through the fermentation step S103. The fermented product fermented through the fermentation step (S103) And 2 to 5 parts by weight of an additive containing a powder.

The mulberry leaf powder not only removes the odor of the fermented product fermented through the fermentation step (S103) but also enhances capillary blood vessels due to the presence of Gabba components, thereby improving hemorrhagic diseases, Because it contains mucin, it slowly absorbs sugar into the blood, which improves diabetes.

It also cleanses cholesterol and cleans blood vessels. It contains about 4.7 times as much dietary fiber as tea. It cleanses blood and makes it flow well. It is effective for constipation improvement and diet, and it contains asparagine acid to relieve hangovers. .

As described above, the additive containing mulberry leaf powder comprises 100 parts by weight of mulberry leaf powder, 1 to 5 parts by weight of salt, 1 to 3 parts by weight of red pepper powder, 1 to 3 parts by weight of garlic, 3 to 5 parts by weight of kelp powder and 1 to 3 In addition to the efficacy of the mulberry leaf powder shown above, it also contains salt, red pepper powder, garlic, kelp powder and bonito powder to provide chungkukjang which is also suitable for the addition of food.

If the content of the additive is less than 2 parts by weight, the above effect is insignificant. If the content of the additive exceeds 5 parts by weight, the effect of the mulberry leaf powder is excessively applied, And the manufacturing cost is increased.

Also, the additive may be further mixed with 5 to 10 parts by weight of the herbal medicine powder relative to 100 parts by weight of the additive. The herbal powder may be at least one selected from the group consisting of citrus peel, angelica gingivae, cinnabar, , And it imparts functionalities to release the waste in the body and restore the original state.

If the content of the medicinal material powder is less than 5 parts by weight, the above effect is insignificant. If the content of the medicinal material powder exceeds 10 parts by weight, not only the manufacturing cost is increased but also the bitterness inherent in the medicinal material is increased, .

Salmonia herbacea is a vegetative plant that has been used as a civil herbal medicine since ancient times as a trace element plant growing in the west sea and coast of South coast of Korea. It is a trace element which is useful as a trace element in the human body. It is abundantly contained in 40 times of kelp and pear.

The main ingredients of the Angelica gigas are the essential oils, excitatory components of the uterus, sucrose, vitamin E, and the like. They are used to regulate the blood circulation (supplement the deficient blood and control the menstrual abnormality) And circulation to stop the pain). The efficacy of the enuresis, such as voluntary essential oil, alcohol, phenolic substance, sardinosan, etc., Sedative agent, analgesic agent, and tonic agent, and the other veterinary ingredient, the veterinary medicine, is considered to be the main effect of the present invention in the present invention, such as benzoic acid, resin, glucose, asparagine, and starch. In addition, the safflower sauce has a function of protecting the oysters by steam-drying the root of perennial Rehmannia glutinosa, and the safflower is used particularly as a laxative and a raw material. In the present invention, And the Saururus chinensis acts to make the urine to be seen well.

In addition, the additive may be further mixed with 5 to 10 parts by weight of red ginseng to 100 parts by weight of the additive. The ginsenoside, which is abundantly contained in red ginseng, has been used as a cardiotonic agent or diuretic in one side, Because of the large amount of saponin that has the main pharmacological effect among the ingredients, the cheonggukjang mixed with the additive containing red ginseng not only allows the effective ingredient of red ginseng to be taken in the red ginseng, but also reduces the inherent odor of the chunggukjang . &Lt; / RTI >

If the content of the red ginseng is less than 5 parts by weight, the above effect is insignificant. If the content of the red ginseng is more than 10 parts by weight, the effect is not greatly improved but the production is increased.

The step of finishing (S107) is a step of grinding the fermented material mixed with the additive through the additive mixing step (S105). The fermented material mixed with the additive through the additive mixing step (S105) Lt; / RTI > to 0.5 millimeters.

The chongkukjang which is polished through the above polish-chipping step (S107) shows a powder form, so it is easy to dry. When dried, the preservability is improved. It can be consumed by itself and preserved through packaging. It can also be applied in the form of additives.

Between the addition step (S101) and the fermentation step (S103), a sake mixture step (S102) of mixing sake added to soybeans through the addition step (S101) is further performed. , And 10 to 20 parts by weight of sake.

In the fermentation step (S103), soybean fermentation produces a sticky thread such as a spider web and the fermentation process is completed. During the fermentation process, the soybean protein is decomposed to produce amino acid and ammonia gas. The ammonia has a characteristic intense odor It causes a malodor and causes a feeling of rejection of a mealer.

In order to alleviate the above-mentioned odor, it is preferable to mix sake with soybeans before proceeding to the fermentation step (S103). The sake is a clear sake filtered with rice, leaven, and water as a raw material, Is 10 to 18%, and contains a volatile flavor component and a protein and an organic acid.

The organic acid acts to neutralize the ammonia produced in the fermentation step (S103), and the alcohol component is volatilized during the fermentation process and is removed together with ammonia gas, and the yeast contained in the sake is added together with Bacillus subtilis The smell of chonggukjang is remarkably reduced, and the taste and the commerciality of the chonggukjang are improved.

If the content of sake is less than 10 parts by weight in the sake mixture step (S102), the above effect is insignificant. If the content of sake is more than 20 parts by weight, the above effect is not significantly improved, And the taste of Chungkukjang is lowered.

Accordingly, the present invention provides a method for producing chungkukjang containing mulberry leaf powder, which has excellent anticancer effect and has a high nutrient content such as minerals and a specific odor of chonggukjang, .

S101: Increase step
S102: sake mixing step
S103: Fermentation step
S105: additive mixing step
S107: Step of dressing

Claims

Adding the washed soybeans to water and adding them to the beans;
A fermentation step of fermenting the soybeans added through the addition step;
An additive mixing step of mixing the fermented product fermented through the fermentation step with an additive containing mulberry leaf powder; And
And a step of crushing the fermented material mixed with the additive through the additive mixing step. The method for producing chungkukjang containing mulberry leaf powder.

The method according to claim 1,
Wherein the step of adding sugar is 100 parts by weight of washed soybeans in 150 to 250 parts by weight of water and boiling at a temperature of 15 to 20 ° C for 10 to 15 hours and then growing.

The method according to claim 1,
Wherein the fermentation step comprises charging the fermented soybeans with rice straw to the fermentation vessel and fermenting the fermentation vessel at a temperature of 35 to 45 DEG C for 45 to 50 hours.

The method according to claim 1,
Wherein the additive mixing step comprises mixing 2 to 5 parts by weight of an additive containing mulberry leaf powder in 100 parts by weight of the fermented material fermented through the fermentation step.

The method according to claim 1 or 4,
Wherein the additive is composed of 100 parts by weight of mulberry leaf powder, 1 to 5 parts by weight of salt, 1 to 3 parts by weight of red pepper powder, 1 to 3 parts by weight of garlic, 3 to 5 parts by weight of kelp powder and 1 to 3 parts by weight of bonito powder Production method of chungkukjang containing mulberry leaf powder.

The method of claim 5,
Wherein the additive is further mixed with 5 to 10 parts by weight of the herbal medicine powder relative to 100 parts by weight of the additive.

The method of claim 6,
Wherein the medicinal herb powder is at least one selected from the group consisting of citrus peel, angelica gossypii, cinnabar, white peony, Safflower, saururus, green tea, and rhubarb.

The method of claim 5,
Wherein the additive is further mixed with 5 to 10 parts by weight of red ginseng to 100 parts by weight of the additive.

The method according to claim 1,
Wherein the fermentation step further comprises a sake mixing step of adding sake to the soybeans added through the sowing step between the adding step and the fermentation step.

The method of claim 9,
Wherein the mixing step comprises mixing 10 to 20 parts by weight of sake with 100 parts by weight of soybeans added through the addition step.