KR20180003777A - Manufacturing method of cheonggukjang and cheonggukjang manufactured thereby - Google Patents
Manufacturing method of cheonggukjang and cheonggukjang manufactured thereby Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A23L11/20—
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- A23L11/09—
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
Description
본 발명은 쌀눈을 이용한 청국장 제조방법 및 이에 의해 제조된 청국장에 관한 것으로서, 보다 상세하게는 영양이 한층 우수하고 청국장 특유의 냄새도 감소되어 맛과 향도 좋은 청국장을 제조할 수 있는 새로운 방식의 쌀눈을 이용한 청국장 제조방법 및 이에 의해 제조된 청국장에 관한 것이다. The present invention relates to a method for producing chungkukjang using a rice grain and a method for producing the same, and more particularly, to a method for producing chungkukjang, which is superior in nutrition and has a unique odor of chonggukjang, And a cheonggukjang produced by the method.
청국장은 전통 대두 발효 식품류 중 가장 짧은 기일(2~3일)에 완성될 수 있으며, 콩을 통째로 발효시켜 먹기 때문에 된장이나 고추장보다 기능성 생리활성 물질을 비롯하여 영양이 풍부한 장점을 가진다.Cheonggukjang can be completed in the shortest period (2 ~ 3 days) of traditional soybean fermented foods. It has the advantage of rich nutrition including functional physiologically active substance than doenjang and kochujang because it is fermented whole soybeans.
그러나 청국장은 특유의 불쾌한 냄새를 가지는데, 이러한 청국장 냄새 때문에 청국장 먹는 것을 꺼리는 이들이 많다. 특히, 외국인이나 청소년들은 청국장 냄새에 강한 거부감을 표하기도 한다.However, Chungkukjang has a characteristic unpleasant smell. Many of them are reluctant to eat chungkukjang because of the smell of chunggukjang. In particular, foreigners and adolescents often express strong resistance to the smell of Chungkukjang.
또한, 생활수준의 향상과 더불어 건강에 대한 관심들이 높아지고 있으며, 따라서 건강에 유익한 웰빙 음식에 대한 관심이 높아지고 있다. 전술한 바와 같이, 청국장은 콩을 통째로 사용한 것이므로 그 자체로도 영양이 좋기는 하지만 소비자들의 요구에 따라 좀 더 새롭고 맛과 영양이 한층 더 우수한 청국장이 요구된다.In addition, with the improvement of living standards, the interest in health is increasing, and therefore, interest in healthy eating is increasing. As described above, although Chungkookjang uses soybeans as a whole, it is nutritious in itself, but according to the needs of consumers, it is required to have a new Chungkukjang which is more novel and has better taste and nutritional value.
본 발명은 상기와 같은 점에 착안하여 제안될 것으로서, 영양이 한층 우수하고 청국장 특유의 냄새도 감소되어 거부감을 주지 않으며, 맛과 향이 좋은 청국장을 제조할 수 있는 새로운 방식의 쌀눈을 이용한 청국장 제조방법 및 이에 의해 제조된 청국장을 제공하는 것이다.The present invention has been made in view of the above points, and it is an object of the present invention to provide a method of producing chungkukjang using a new type of rice husk which can produce a cheonggukjang which is superior in nutrition and has a unique flavor and smell, And a cheonggukjang produced thereby.
본 발명의 일 특징에 따르면, 메주콩을 세척하고 불리는 과정; 불린 메주콩을 삶는 과정; 쌀눈을 찌는 과정; 상기 찐 쌀눈을 말리는 과정; 기 삶은 메주콩과 쪄서 말린 쌀눈을 켜켜이 깔고 고초균을 접하는 과정; 및 상기 고초균을 접종한 것을 발효시키는 과정;을 포함하여 이루어진 것을 특징으로 하는 쌀눈을 이용한 청국장 제조방법 및 이에 의해 제조된 청국장이 제공된다.According to one aspect of the present invention, a process of washing and calling mexicin; Process of boiling soybeans; The process of steaming rice; Drying the steamed rice gruel; The boiled rice is steamed and steamed and the dried rice flour is laid on it and the bacillus is contacted; And fermenting the inoculum with the Bacillus subtilis. The method for producing chungkukjang using rice husks and the chungkukjang produced thereby are provided.
본 발명의 다른 특징에 따르면, 상기 발효시키는 과정 이후에는 발효된 것을 연잎에 싸는 과정; 및 상기 연잎에 싼 것을 저온 숙성시키는 과정;이 더 추가된다.According to another aspect of the present invention, there is provided a fermentation process comprising: wrapping a fermented product in a lotus leaf; And a process of low-temperature aging the thing in the lotus leaf.
이상과 같은 구성을 가지는 본 발명은 메주콩과 쪄서 말린 쌀눈을 함께 사용하기 때문에 메주콩의 영양에 쌀눈의 영양이 더해져서 영양학적으로 상당히 우수하며, 또한, 쌀눈에 의해 맛도 좋아지고, 청국장 특유의 불쾌한 냄새도 적은 청국장이 제조된다. The present invention having the above-described constitution is advantageous in that nutrition of rice husk is added to the nutrition of meju, because of the use of meju and steamed dried rice eyes together, and the nutrition is remarkably excellent. Also, the taste is improved by the rice gruel, Chongkukjang with less odor is produced.
따라서 본 발명에 의한 청국장은 종래 청국장의 불쾌한 냄새 때문에 청국장 먹는 것을 꺼렸던 이들도 잘 먹을 수 있으므로 소비자들에 대한 기호도가 높고 좋은 호평을 얻을 수 있다.Therefore, according to the present invention, since the unpleasant odor of the conventional cheonggukjang can eat well those who were reluctant to eat the cheonggukjang, the preference for the consumers is high and the favorable reputation can be obtained.
또한, 쌀눈을 생 쌀눈을 사용하지 않고 쪄서 말린 쌀눈을 사용하기 때문에 청국장의 구수한 맛이 증가할 뿐만 아니라, 생 쌀눈을 사용하는 경우에 비해 발효도 효과적으로 잘 이루어진다. In addition, since the rice husk is steamed and dried without the use of raw rice, the taste of Chungkookjang is enhanced, and the fermentation is also effectively performed as compared with the case of using raw rice husk.
뿐만 아니라 발효시켜 제조된 청국장을 연잎으로 싸서 저온숙성시킴으로써, 청국장의 맛이 더 깊고 좋아지며, 연잎에 의해 청국장의 불쾌한 냄새가 더욱 감소되며, 청국장에서 은은한 연잎의 향이 배이게 되므로 전체적인 풍미가 더 좋은 청국장을 제조할 수 있다.In addition, fermented Chongkukjang is wrapped in lotus leaf and matured at low temperature, so the flavor of Chongkukjang becomes deeper and better. The unpleasant odor of Chongkukjang is further reduced by the lotus leaves, and the fragrant lotus leaves are more abundant in Chonggukjang. Can be prepared.
도 1은 본 발명의 제1실시예에 따른 공정도
도 2는 상기 실시예에서 사용된 쪄서 말린 쌀눈을 보인 사진
도 3은 상기 실시예에서 삶은 메주콩과 쪄서 말린 쌀눈을 켜켜이 깔고 고초균을 접종한 상태를 보인 사진
도 4는 본 발명의 제2실시예에 따른 공정도
도 5와 6은 상기 실시예에서 청국장을 연잎에 싼 것을 보인 사진 Fig. 1 is a process diagram according to the first embodiment of the present invention.
Fig. 2 is a photograph showing steamed and dried rice husks used in the above embodiment
Fig. 3 is a photograph showing the state in which the boiled rice was boiled with steamed rice dried in the above example, and the bacillus was inoculated
4 is a process diagram according to the second embodiment of the present invention
Figures 5 and 6 show photographs showing cheonggukjang wrapped in lotus leaves in the above example
이하에서, 본 발명을 좀 더 구체적으로 설명한다. Hereinafter, the present invention will be described in more detail.
도 1은 본 발명의 제1실시예에 따른 제조공정도이다. 본 발명의 제1실시예에 따르면, 본 발명은 다음과 같은 방법으로 제조된다.1 is a manufacturing process diagram according to a first embodiment of the present invention. According to a first embodiment of the present invention, the present invention is produced in the following manner.
1) 메주콩, 즉, 대두를 준비하고, 준비된 콩을 세척하여 불린다.1) It is called meju, that is, by preparing the soybeans and washing the prepared soybeans.
메주콩을 물에 담가서 위로 떠오르는 것을 버리고, 깨끗이 세척한다. 그리고 세척한 메주콩을 반나절 이상 불린다.Immerse the meju in water, discard what is rising, and wash it clean. And the washed meju is called more than half a day.
2) 불린 메주콩을 삶는다.2) boiled bean macchiato.
불린 메주콩을 솥이나 큰 냄비에 담고 물을 넉넉히 넣고 삶는다. 메주콩이 바닥에 눌러 붙지 않도록 주걱으로 위아래 저어주면서 메주콩이 잘 뭉그러질 정도로 충분히 삶는다.Add the boiled bean sprouts to a pot or a large pan, boil in plenty of water and boil. Stir with a spatula so that the beans do not cling to the floor and boil them well enough to make the beans undamaged.
그리고 삶은 메주콩을 소쿠리에 쏟아서 물기는 뺀다.And the boil pours the bean paste into the colander and drains it.
3) 쌀눈을 준비하고, 준비된 쌀눈을 쪄서 말린다. 3) Prepare the rice gruel and steam the prepared rice gruel.
쌀눈을 찜기에 넣고 찐 다음, 넓은 채반 등에 옮겨 담아서 말린다. 도 2는 쪄서 말린 쌀눈의 사진이다.Put the rice gruel in the steamer, steam it, then transfer it to a large jar and dry it. Fig. 2 is a photograph of steamed dried rice.
쌀눈은 쌀의 배아로서, 쌀 영양분의 66%가 쌀눈에 집중되어 있다. 특히, 쌀눈에는 비타민 B1 및 B2, 리놀레산, 미네랄, 옥타코사놀, 페롤린산 등이 다량 함유되어 있다. Rice is an embryo of rice. 66% of the rice nutrients are concentrated in rice. In particular, rice bran contains a large amount of vitamins B1 and B2, linoleic acid, minerals, octacosanol and ferulic acid.
특히, 본 발명에서는 생 쌀눈을 사용하지 않고 쪄서 말린 쌀눈을 사용하기 때문에, 청국장의 구수한 맛이 증가되고 풍미가 좋아지고, 또, 후술하는 과정에서 발효도 효과적으로 이루어진다. Particularly, in the present invention, since dried rice grains are used without using raw rice, the flavor of Chungkookjang is enhanced and flavor is improved, and fermentation is also effectively performed in a process described later.
4) 삶은 메주콩과 쪄서 말린 쌀눈에 고초균을 접종한다.4) The boiled rice is boiled with steamed rice bran with steamed soy sauce.
이 과정은 용기에 삶은 메주콩과 쪄서 말린 쌀눈을 한 켜 씩 깔고 그 위에 볏짚을 다수 켜 씩 깔아서 이루어진다. 그리고 용기를 깨끗한 면포로 덮는다.This process is done by spreading boiled bean sprouts and steamed dried rice roots in a container and laying a large number of rice straws on it. Then cover the container with clean cotton cloth.
도 3은 삶은 메주콩과 쪄서 말린 쌀눈, 볏짚을 켜켜이 담은 것을 보인 사진이다. Fig. 3 is a photograph showing that the boiled rice was dried with steamed rice grains, rice straw, and rice straw.
고초균이 호기성균이기 때문에 메주콩과 쌀눈을 너무 두껍게 깔면 발효가 제대로 이루어지지 않을 수 있으므로, 바람직하게는 삶은 메주콩 12kg에 쪄서 말린 쌀눈 1kg 정도를 3~4 켜 씩 깔고, 각각의 쌀눈 껴 위에 볏짚을 깐다. 메주콩 12kg에 대해 쪄서 말린 쌀눈이 1kg 정도 사용될 때 영양학적인 밸런스가 좋고 기호도 테스트에서 맛이 가장 좋다는 평가를 얻었다.Since Bacillus subtilis is an aerobic bacteria, it may not be fermented properly if it is made too thick. Therefore, it is preferable to boil about 12 kg of boiled bean paste and put about 1 kg of dried rice flour in 3 to 4 liters of rice. . When 12kg of meju is used, about 1kg of steamed dried raisins are used, the nutritional balance is good and the taste is the best in the preference test.
5) 고초균을 접종한 것을 발효시킨다. 바람직하게는 40∼45℃ 정도에서 60~72시간 정도 발효시켜서 청국장을 완성한다. 5) It is fermented by inoculation with Bacillus subtilis. Preferably about 40 to 45 DEG C, for about 60 to 72 hours to complete the Chungkukjang.
이와 같은 방법으로 제조되는 본 발명에 의한 청국장은 콩의 영양에 쌀눈의 영양이 더해지므로 기존의 청국장에 비해 영양이 상당히 우수하며, 또한, 쌀눈에 의해 청국장의 맛도 더 구수해진다. 특히, 본 발명은 기존의 메주콩만 사용한 청국장에 비해 청국장 특유의 냄새도 덜 나는 것으로 확인되었다. 따라서 청국장 특유의 불쾌한 냄새로 인해 청국장 먹기를 꺼리던 이들도 본 발명에 의한 청국장에 대해서는 거부감을 적게 가진다. The chungkukjang according to the present invention produced by the above method is superior in nutrition to the existing chungkukjang because the nutritional value of the rice is added to the nutritional value of the soybean, and the flavor of the chungkukjang is further improved by the rice bran. In particular, it was confirmed that the present invention has less odor unique to Chungkukjang than conventional Chungkukjang using only meju. Therefore, those who were reluctant to eat chungkukjang due to the unpleasant odor unique to chunggukjang also have less rejection of the chungkukjang according to the present invention.
이하에서는 본 발명의 다른 실시예를 설명하되, 전술한 실시예와 동일한 구성 및 효과에 대해서는 설명을 생략한다. Hereinafter, other embodiments of the present invention will be described, and the same structures and effects as those of the above-described embodiments will not be described.
도 4는 본 발명의 제2실시예에 따른 공정도이다. 본 실시예에서는 전술한 실시예와 같이 발효시킨 청국장을 저온에서 숙성하는 과정이 추가된다. 좀 더 구체적으로는 상술한 바와 같이, 발효시킨 청국장을 일정량씩 연잎으로 싼 다음, 냉장고에서 저온 숙성시킨다. 바람직하게는 2∼5 정도에서 12∼24시간 동안 숙성시킨다. 도 5와 6은 청국장을 연잎으로 싸는 것을 보인 사진이다. 4 is a process diagram according to the second embodiment of the present invention. In the present embodiment, a process of fermenting the fermented soy sauce fermented at a low temperature is added as in the above-described embodiment. More specifically, as described above, the fermented chungkukjang is packed with a lot of leaves in a predetermined amount, and is then matured at a low temperature in a refrigerator. Preferably about 2 to 5, for 12 to 24 hours. Figures 5 and 6 are photographs showing cheonggukjang wrapped with a lotus leaf.
연(Nelimbo nucifera)은 미나리아재비목 수련과의 여러해살이 수초로 아시아 남부, 북호주가 원산지고, 주로 연못에서 자라고 논밭에서 재배되기도 한다. 연잎은 주로 건조된 형태로 하엽(荷葉)이라 하여 맛이 쓰고 성질은 유하며 설사, 두통, 어지럼증, 토혈, 산후 어혈치료, 야뇨증, 해독작용에 쓰이고, 성분으로는 진통작용, 진정작용이 있는 로메린(roemerine), 누시페린(nuciferin), 아르메파빈(armepavine), n-노르누시페린(n-nornuciferin), 프로누시페린(pronuciferine), d-n-메틸코클라우린(d-nmethylcoclaurine), 리리오데닌(liriodenine), 주석산, 구연산, 사과산, 호박산, 탄닌 등이 함유되어 있다.Nelimbo nucifera is a perennial herb that lives in the southern Asia and northern Australia and is grown mainly in ponds and cultivated in paddy fields. The lotus leaf is mainly dried, and it is called "lobule". It tastes good and has good quality. It is used for diarrhea, headache, dizziness, blood loss, postpartum hemorrhage treatment, enuresis and detoxification. Nucilin, roemerine, nuciferin, armepavine, n-nornuciferin, pronuciferine, d-nmethylcoclaurine, Liriodenine, tartaric acid, citric acid, malic acid, succinic acid, and tannin.
이와 같은 숙성을 과정을 거치면 청국장의 풍미가 더 좋아지는데, 특히, 청국장을 연잎에 싸서 숙성시키면 연잎의 탈취기능에 의해 청국장 냄새가 한층 더 효과적으로 감소되고, 또한, 연잎 향이 청국장에 배이게 되어 청국장의 풍미가 더 좋아진다.In particular, when the fermented soy sauce is wrapped in a lotus leaf and aged, the deodorizing function of the lotus leaves reduces the smell of the fermented soy sauce more effectively. In addition, the smell of the lotus leaves is more abundant in the fermented soy sauce, Is better.
Claims (5)
불린 메주콩을 삶는 과정;
쌀눈을 찌는 과정;
상기 찐 쌀눈을 말리는 과정;
상기 삶은 메주콩과 쪄서 말린 쌀눈을 켜켜이 깔고 고초균을 접하는 과정; 및
상기 고초균을 접종한 것을 발효시키는 과정;을 포함하여 이루어진 것을 특징으로 하는 쌀눈을 이용한 청국장 제조방법.
Washing and washing process called meju;
Process of boiling soybeans;
The process of steaming rice;
Drying the steamed rice gruel;
The above-mentioned boiling process is a process in which the rice bran is steamed and steamed and dried, and the bacillus is contacted; And
And a step of fermenting the inoculum with the Bacillus subtilis.
상기 삶은 메주콩과 쪄서 말린 쌀눈을 켜켜이 깔고 고초균을 접하는 과정에서는 삶은 메주콩과 쪄서 말린 쌀눈을 12 : 1 중량비율로 사용하는 것을 특징으로 하는 쌀눈을 이용한 청국장 제조방법.
The method according to claim 1,
Wherein the boiled rice is boiled in a ratio of 12: 1 by weight, and boiled rice and steamed dried rice are used in a weight ratio of 12: 1.
상기 발효시키는 과정 이후에는,
발효된 것을 연잎에 싸는 과정; 및
상기 연잎에 싼 것을 저온 숙성시키는 과정;이 더 추가된 것을 특징으로 하는 쌀눈을 이용한 청국장 제조방법.
The method according to claim 1,
After the fermentation process,
The process of wrapping fermented ones in lotus leaves; And
And a step of low-temperature aging the one in the lotus leaf.
Chungkukjang using rice husk is characterized by being made by fermenting boiled bean paste with boiled rice bran with steamed bean paste.
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