KR20180047425A - Composition for Cheonggukjang Ulgum Curry and Method the Same - Google Patents

Abstract

The present invention relates to a fast-fermented bean paste turmeric curry composition and a manufacturing method thereof. In particular, one or more selected among Aspergillus orizae, Bacillus subtills, yeast, and Lactobacillus as a microbial fermentation agent are added to a turmeric powder solution and the mixture is fermented and cultivated to improve bitter taste of turmeric. Moreover, when fast-fermented bean paste is added, smell of the fast-fermented bean paste is removed while rotating the fast-fermented bean paste on a perforated plate and blowing air to the same, instead of lowering a salt concentration at 3% or less, to remove or restrict unpleasant smell. According to the present invention, the fast-fermented bean paste turmeric curry composition comprises: 1 to 3 parts by weight of fast-fermented bean paste powder; 7 to 9 parts by weight of turmeric curry powder; 1 to 2 parts by weight of turmeric powder; 45 to 55 parts by weight of wheat flour; 1 to 3 parts by weight of dextrin; 9 to 11 parts by weight of white sugar; 8 to 10 parts by weight of salt; 8 to 10 parts by weight of palm oil; 1 to 3 parts by weight of butter mixture powder; 1 to 3 parts by weight of beef powder; 1 to 3 parts by weight of cheese powder; 0.5 to 1.5 parts by weight of onion powder; 0.5 to 1.5 parts by weight of tomato powder; 0.05 to 0.15 part by weight of malic acid; 2 to 4 parts by weight of seasonings; and 0.5 to 1.5 parts by weight of a bitter taste hiding agent. According to the present invention, provided is an effect capable of providing curry with excellent nutrition, flavor, and health functionality.

Description

Technical Field [0001] The present invention relates to a curry composition for cheonggukjang,

The present invention relates to a cheonggukjanggol curry composition and a preparation method thereof. More specifically, the microorganism in the turmeric powder solution in order to improve the bitter taste of turmeric balhyoje (Fermented agent) as hwanggukgyun (Aspergillrus orizae), Bacillus subtilis (Bacillus subtilus), yeast (Yeast), and lactic acid bacteria (Lactobacillus) one of which is selected or two or more Can be added and fermented to improve the bitter taste. In addition, in order to eliminate or suppress unpleasant odor when adding Chongkukjang, instead of lowering the salt concentration to 3% or less, the Chongkukjang odor is removed while rotating and blowing the Chongkukjang on the perforated plate. The curry powder composition according to the present invention comprises 1 to 3 parts by weight of chrysanthemum powder, 7 to 9 parts by weight of curd curry, 1 to 2 parts by weight of curd powder, 45 to 55 parts by weight of wheat flour, 1 to 3 parts by weight of dextrin, 11 to 10 parts by weight of salt, 8 to 10 parts by weight of palm oil, 1 to 3 parts by weight of butter mixed powder, 1 to 3 parts by weight of beef powder, 1 to 3 parts by weight of cheese powder, and 0.5 to 1.5 parts by weight of onion powder 0.5-1.5 parts by weight of a tomato powder, 0.05-0.15 parts by weight of malic acid, 2-4 parts by weight of a seasoning, and 0.5-1.5 parts by weight of a bitter hiding agent.

The cheonggukjanggol curry composition of the present invention can provide a curry which is excellent in nutrition, palatability and health function.

Cheonggukjang (清 麴 醬) is immersed in beans and cooked in a container and kept at 40 ~ 45 ℃ when the Bacillus bacillus bacteria breed, boiled soybean fermented as the protein decomposes, amino acids, and also bacillus and lactic acid bacteria This proliferation leads to the fermentation of the whole cell, which turns into a saccharide and a viscous substance, which makes a beneficial ingredient for the body. Chungkookjang raw soybeans are rich in dietary fiber, phospholipid, and isoflavone, which are nutrients and physiologically active substances, and are effective in preventing aging and adult diseases. Chungkookjang is known to contain thrombolytic enzymes, which reduce carcinogens and adsorb harmful substances and excrete them to the outside of the body.

Curry is a spicy, spicy yellow spice made from turmeric, ginger, pepper, and garlic, and is used to make dishes such as curry rice. According to the Korean Food and Drug Administration (Food and Drug Administration), "carrera" refers to a curry made from spices or a food or food additive added thereto. In addition, curry powder refers to dried and powdered natural spice such as turmeric, ginger, coriander and cumin. Curry refers to a product made by adding food or food additives to curry powder (solid or powder is more than 5% curry powder, liquid is more than 1% curry).

Curcuma longa Rhizoma is a perennial plant of ginger with ginger rootwood and is used as yellow coloring agent or spice for curry, mixed spices and soybean meal. Rootstock of turmeric is used as a spicy and bitter yellow medicinal product, and has an effect on pain relief and menstrual irregularity.

Curcuma longa Radix is a plant with ginger, rootstock is called turmeric and turmeric is dried using root. Ulgum is grown in Southeast Asia including southern China, India and Okinawa, and in the islands and central and southern regions of Korea. It is composed of cellulose, starch, essential oil and cell, and it is close to the oval-shaped off-white color. It is commonly used for indigestion symptoms and has an inflammation-inhibiting effect.

Although the curry composition using ugum has no information yet disclosed, the Korean Patent Registration No. 10-1126945 (composition for instant cup curry and its preparation method) is prepared by pouring only boiling water, so that an instant cup curry 10 to 20% by weight of modified starch, 5 to 20% by weight of dextrin, 10 to 15% by weight of dried potato powder after steamed, 5 to 15% by weight of milk products containing powdery cream, 5 to 10% 3 to 8% by weight of refined salt, 2 to 6% by weight of cooking oil, and seasonings such as cheese powder, dried vegetable powder, dried fruit powder, yeast extract powder, meat extract powder, soybean powder, spice powder or a mixture of two or more thereof 6 to 60% by weight. Korean Patent Registration No. 10-0902256 (a mixed sulfuric acid composition containing a turmeric extract) is an antioxidant, a liver protection agent and an antioxidant agent which are prepared by mixing a certain amount of turmeric extract with a mixture of turmeric powder, germinated brown rice, mushroom, curry powder, The present invention relates to a mixed sulfur composition as a health food or health functional food useful for a human body having blood pressure lowering efficacy, wherein the composition is prepared so that the curcumin content is 1.5 to 150 mg per daily intake, the ratio of curcumin to piperine is 5: 1 to 500: 1.

Korean Patent Registration No. 10-0902256 (mixed sulfuric acid composition containing turmeric extract)

Turmeric is a crop that grows in sub-tropical climates in Southeast Asia. It is difficult to cultivate in Korea, and because it is expensive, it is difficult to obtain and it is said that curry costs are rising. In addition, the FAO / WHO JECFA (Food Additives Expert Committee) on the glucuronide contained in turmeric has a daily intake limit of 0 to 3 mg / kg bw / day. Therefore, people with a history of hypersensitivity or biliary atresia There is a problem in people who are restricted to intake. Therefore, it is urgently required to make a curry composition without using turmeric. On the other hand, Ulgum is cultivated in Korea and has high quality in the world, but it contains bitter taste and food additives or food are used to improve it. However, their flavor and flavor are so high that the original flavor of curry can change. For example, when adding Chongkukjang, it is necessary to remove the unpleasant smell due to the growth of Bacillus subtilis, and when the fermentation of Chungkukjang is over to inhibit Bacillus cereus, which is a food poisoning bacterium, salt is used in excess of 5%.

As curry is known as a healthy longevity food, domestic curry market is divided into powder products and retort market with a market size of about 100 billion won, which occupies O, C and D markets, It has been popular with consumers because it has released curry products that can be selected in a variety of flavors depending on the taste. Although turmeric is a curry raw material that depends on imports, Ulgum is regarded as having excellent quality in the world cultivated in Jindo and southern part of Korea. However, Ulgum contains a bitter taste, so improving it and making localization of raw materials will contribute to increase farm income.

Hwanggukgyun a microorganism balhyoje (Fermented agent) in turmeric powder solution in order to improve the bitter taste of turmeric (Aspergillrus orizae), Bacillus subtilis (Bacillus subtilus), to at least any one or more selected from the group consisting of addition of yeast (Yeast), and lactic acid bacteria (Lactobacillus) can be fermented and cultured improve the bitter taste. In addition, when adding chonggukjang, instead of lowering the use of salt to 3% or less in order to eliminate or suppress unpleasant odor, the cheonggukjang is removed by rotating and blowing the chonggukjang on the perforated plate.

By removing the smell of chonggukjang and the bitter taste of chestnut, it is possible to provide chungkookjang curry with excellent nutrition and palatability. The commercialization of surplus agricultural products produced in Korea can contribute greatly to farmers' income.

1 is a manufacturing process diagram of the present invention.
2 is a sensory evaluation (QDA analysis) for curry products of curry in an embodiment of the present invention.
FIG. 3 is a curd product sulfation activity (DPPH analysis) of a curd curd according to an embodiment of the present invention.

The present invention relates to a composition including chongkukjang and kelp, a preparation process of the kelukgukjang, a pretreatment process of kelp and a manufacturing process of chungkukjang kelly curry. Hereinafter, the production method of the present invention will be described in more detail.

<Production of Chungkookjang>

(1) inoculation and culture of Bacillus subtilis

Bacillus Subtilis can be purchased from Cheil Biotech or pure Bacillus Subtilis Asset can be used as a pure culture.

(2) Selection washing and soaking of soybean

The soybean (white bean) is selected and washed with a separator, mixed with purified water and washed soybean at a weight ratio of 1: 2 to 1: 3, and soaked for 4 to 18 hours. The soaked soybeans were pressurized for 15 to 20 minutes.

(3) Increase of soymilk

The soaked soybeans are dehydrated and steamed at a steam pressure of 1.5 to 2.0 kg and at a temperature of 120 to 130 캜 for 15 to 20 minutes.

(4) Inoculation of Bacillus subtilis in soybeans and injection into Chongkukjang manufacturing machine

After removing the moisture of the thus-grown beans and cooling the resulting beans to a temperature of 50 to 85 ° C, 0.1 to 0.5% by weight of Bacillus subtilis was inoculated, and then 5.0 ml of the solution was added to the perforated plate (hole size of the perforated plate was about 1.0 to 2.0 mm) To 15.0 mm thick. It is fermented in a Chongkukjang manufacturing machine or a Chongkukjang manufacturing room which can control the temperature and humidity at a temperature of 38 to 42 ° C and a relative humidity of 90% or more.

(5) Chungkukjang fermentation

The steamed product placed on the perforated plate is stacked and agitated at a constant thickness by a temperature and humidity airflow control device on the perforated plate of the Chongkukjang manufacturing machine (it is possible to attach an inverting stirrer) The fermentation can be carried out at 90% or more for 16 hours to 48 hours, but fermentation is preferably carried out so as not to cause unpleasant odors in the cheonggukjang.

(6) Post-maturation process

After the fermentation is completed, the process of adjusting the product temperature to 15 to 40 ° C, adjusting the air volume and humidity, and stabilizing the texture and flavor of the chonggukjang are carried out to increase the flavor.

<Pretreatment Process of Ulgum>

As an alternative to the use of additives to eliminate the bitter taste of Ulgum, fermentation products such as Aspergillus orizae (Cheil Biotech), Bacillus subtilus, G Market enzyme source product), yeast (Yeast, best Biotech Ltd.) and Lactobacillus (Lactobacillus, DuPont attend Scoring product) by the addition of at least one selected portion 1-3 weight in for 6 to 12 hours at 35 ~ 36 ℃ And the bitterness can be improved by culturing.

&Lt; Experimental Example 1 > Fermentation experiment

Aspergillus oryzae (Bacillus subtilus, G market enzyme source), yeast (yeast, yeast) were used as a fermented agent in 10 ~ 15% 1 to 3 parts by weight of at least one selected from Lactobacillus (manufactured by DuPont Danisco) may be added and cultured at 35 to 36 ° C for 6 to 12 hours to improve the bitter taste. The fermentation agent may be a mixture of Hwang gukyun and Bacillus subtilis at a ratio of 1: 9 to 9: 1, or 0.5 to 1 part by weight of yeast or lactic acid bacteria.

Bitter taste improvement effect by fermentation method division Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Control Hwang, Guk One One One One - Bacillus One One One One - yeast fungus - 0.5 - 0.5 - Lactobacillus - - 0.5 0.5 - Bitter taste improvement 4.3 4.4 4.4 4.6 3.1

The degree of improvement of bitterness was evaluated by 5 point scale method (excellent effect 4 points or more, effect 4 times) on the well - trained panel agent (20 males, 30 females, 2 forty females) Excellent 3.5 points or less, and insufficient effect 3 points or less). The above experiment showed that the use of four kinds of microorganisms as an fermentation agent is effective in improving the bitter taste.

&Lt; Preparation Example > Curry Curry Mixing Ratio

Curcuma 24.5 parts by weight of domestica , 15 parts by weight of reanser, 15 parts by weight of Fenugreek, 5 parts by weight of cumin, 5 parts by weight of cinnamon, 5 parts by weight of ginger, 5 parts by weight of star anise, ), 4 parts by weight of cardamon, 4 parts by weight of fennel, 4 parts by weight of nutmeg, 4 parts by weight of laurel (Bay leaves), 2 parts by weight of red pepper, ), 2 parts by weight of garlic, and 0.5 part by weight of Bitter taste inhibitor (Benekot BMI 40 Japan, Kao Corporation).

Curry Curry Mixing Ratio Name of material (English name) Mixing ratio Remarks Curcuma domestica ) 24.5 Leander 15 Fenugreek 15 Cumin 5 Cinnamon 5 Ginger 5 Star Anise 5 Octagonal Clover Note 1) 3 Cardamon 4 Fennel 4 Nutmeg 4 Laurel, Bay leaves 4 Red pepper 2 Black pepper 2 Garlic 2 Bitter tincture (Bitter t.inhibitor) 0.5 Benekot BMI40 (Japan, Kao) Sum 100

Note 1) clover: clove In China, thyme is a strong, stimulating and refreshing fragrance. You can also feel the flavor of sweet vanilla. The main ingredient of the flavor is Oegeun which takes up about 90% of essential oil ingredient.

Basic curry powder Mixing ratio Ingredients (in English) (%) Remarks Curcuma longa powder 39 Refers to a product obtained by drying and powdering natural spicy plants such as turmeric, ginger, coriander, and cumin as raw materials. Coriander 12 Sweet scent like lemon and sage (leaf of sage) combined and refreshing and soft taste Fenugreek 12 Similar to maple syrup, it has a sweet and heavy flavor and a bittersweet flavor. Cumin 5 The nickname is 馬 芹, a strong smell and a bit of spicy and bitter taste, spice of the effect of the key effect Cinnamon 5 Cinnamon (cinnamon) refers to a slightly hot and sweet sensation of refreshing and irritating flavor is characteristic. The main ingredient of flavor is 55 ~ 75% of the essential oil and simmal aldehyde occupies 4-10% Ginger 5 Dried ginger, refreshing flavor with a refreshing and irritating spicy taste. Props (Cardamon) 4 The nickname is small noodles (noodles) naphthalene has a similar smell of refreshing feeling, there is a slightly bitter taste with stimulation. Fennel 4 It is also called fenugreek. It is refreshing, sweet and has a naphthalene-like flavor. Nutmeg 4 The nickname is nutmeg (肉豆 寇) Exotic and stimulating sweet and soft bitter taste. Laurel, Bay leaves 4 It has the effect of eliminating the fishy smell, the freshness and the bitter taste. Chili (Chilly) 2 Spicy chili in Central America 2 Chili sauce Black pepper 2 It has a hot and sweet citrus flavor. It is divided into black pepper and white pepper depending on how it is processed and processed. Garlic 2 It is often used for seasoning meat cooked finely with garlic. Sum 100

The raw material used in the above was purchased from a professional handling company of curry spices or Kyungdong market.

&Lt; Test Example > Sensory Evaluation of Curry Curry

(1) Field survey and questionnaire

Food Standards and Specifications _____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ Test standards and scoring criteria).

(2) Test operation and scoring standard

The color, flavor, texture and appearance of the food should be graded according to the following scoring criteria.

(3) Analysis of survey results by quantitative description analysis

According to the above-mentioned sensory evaluation scoring criteria, quantitative descriptive analysis (QDA) was used to reflect all the sensory characteristics of a specific product based on the results of the investigation described in the product development considering the preferred taste. As a result, the color was evaluated to be slightly darker. It was judged that the color of Ulugum was darker than that of turmeric, and the flavor was generally good, and the taste and aroma of Ulugum It was judged to be alleviated by the taste of vegetables and meat during cooking. Overall, the average score of the scoring criteria was 3.0, indicating that the developed product was generally good but not satisfactory. Therefore, it was judged that the sensory characteristics of the curd composition were slightly insufficient. Thus, it was decided to make a curd composition of chungkukjang curd added with chungkukjang.

&Lt; Cheonggukjang kleen curry composition >

1 to 3 parts by weight of chungkukjang powder, 7 to 9 parts by weight of curd curry, 1 to 2 parts by weight of curd powder, 45 to 55 parts by weight of wheat flour, 1 to 3 parts by weight of dextrin, 8 to 10 parts by weight of salt, 8 to 10 parts by weight of palm oil, 1 to 3 parts by weight of butter mixed powder, 1 to 3 parts by weight of beef powder, 1 to 3 parts by weight of cheese powder, 0.5 to 1.5 parts by weight of onion powder, 0.5 to 1.5 parts by weight of malic acid, 0.05 to 0.15 parts by weight of malic acid, 2 to 4 parts by weight of a seasoning, and 0.5 to 1.5 parts by weight of a bitter hiding agent. The bitter taste concealer is BeneCoat BMI40 (Kao, Japan).

&Lt; Example 1 > Cheonggukjang curd composition

Cheonggukjang curry curry (unit: parts by weight) Ingredients (in English) Curry-1
(Total wool content 1.2%) Curry -2
(Total wool content 3.25%) Flour (floor) 47.0 47.2 Salt 9.0 9.0 Palm oil 9.0 9.0 Butter (butter) - 2.0 Curcuma domestica Curry power - 8.2 Curry power 8.2 - Curcuma d. Powder 1.2 1.2 Sugar 9.5 9.5 Butter mixed powder (m.butter powder) 2.0 2.0 Seasonings 2.8 2.8 Beef powder 2.0 2.0 Onion powder 1.0 1.0 Malic acid 0.1 0.1 Tomato powder 1.0 1.0 Dextrin 2.2 - Cheese powder 2.0 2.0 Chungkookjang powder 2.0 2.0 Bitter concealer (bitter t.inhibitor 1.0 1.0 Sum 100 100

(Flour, CJ, curry powder, Korean SB, ganghwalun powder, gold agricultural products, ugum curry powder, self, chungkukjang, self, bitter concealer, kao, seasoning yeast extract, others)

100 g of Cheonggukjang curry (for 4 people) prepared with the above ratio, 300 g of beef cut in a proper size, 270 g of onion, 100 g of potatoes, 60 g of carrot and 700 ml of water were put in a pot and the cooking oil was appropriately put, The curry powder was dissolved in water and mixed well. Then, it was poured into a pot and stirred to make the floor curd.

&Lt; Example 2 >

300 g of pork was used in the same mixing ratio as in Example 1 to prepare chungkukjang curry.

&Lt; Example 3 >

Chungkookjang curry was prepared using 300 g of chicken at the same mixing ratio as in Example 1.

<Making Curry with Cheonggukjangjol>

100g of the above-mentioned Cheonggukjanggol curry composition (for 5 persons), 130g of meat (selected from beef, pork and chicken), 270g of onion, 100g of potatoes, 60g of carrot and 700ml of water. ① Cut the meat, onion, potatoes and carrots into appropriate size. ② Put oil in a thick pan and fry the sliced ingredients. ③ Unscrew the curry powder in water, mix well and pour into a pan. ④ After fully ingesting the raw material, pour it in prepared rice and eat it.

&Lt; Comparative Example >

As a commercial product, we put 490 ml of water in a pot while stirring and frying in a pot, a queen of Curry 1 (4 servings), 300g of pork, 2 of potatoes, 1/2 of onion, carrot and pumpkin suitable amount, butter and grape seed oil , And pon dub soup. When the ingredients are all over, add curry powder, boil once more, turn off the fire, and finish with a spicy spicy flavor.

&Lt; Test Example > Antioxidant activity DPPH radical scavenging test

The DPPH Radical scavenging ability test was carried out using the cheonggukjang curry (Example 1) in which the curry powder fermented with gilt wool was used as a control (preparation example) and the smell was removed by pretreating the chunggukjang in the gilt wool.

The pretreatment of the sample (1) is to obtain a powder (20 mesh) after grinding. ② Dissolve 10 g of sample and 100 ml of 80% ethanol. ③ Extract at 70 ℃ for 3 hours. ④ After filtration (55mm), freeze the supernatant. (5) 1 g of freeze-dried sample and 100 ml of distilled water were added to prepare analytical samples. The instrument used is a microplate reader (VERSAmax microplate reader, S / N BN 01910, Molecular Devices, USA). The reagent is DPPH (fw 394.3, sigma-D9132, USA) and STD. : Ascorbic acid (Sigma, USA). Experimental methods include (1) adding 160 μl of a DPPH solution dissolved in MeOH and 40 μl of a sample. ② Reaction in cow for 30 minutes. ③ Absorbance was measured at 515 nm.

As a result of the antioxidative activity analysis of the control (preparation example) and the experimental group (example 1), about 11.9% of the commercial curry of company A at the concentration of 2000 μg / μl, the curd content of 1.2% Showed an antioxidative activity of 13.8%, indicating activity in a concentration-dependent manner. This indicates that curry containing curd and chungkukjang showed higher antioxidative activity than general curry.

By removing the smell of chonggukjang and the bitter taste of chestnut, it is possible to provide chungkookjang curry with excellent nutrition and palatability. The commercialization of surplus agricultural products produced in Korea can contribute greatly to the income of the farmers, which is likely to be used industrially. In addition, it is possible to easily increase the income of farmers and increase the sales of enterprises by preventing the metabolism obesity by helping the vegetables to be easily ingested with curry, by helping the development of the brain of children, and by reducing the odor of chongkukjang.

Claims (6)

Cheonggukjang curd composition containing Cheonggukjang and Ulgum as active ingredients The curry composition according to claim 1, wherein the composition comprises 1 ~ 3 parts by weight of chungkukjang powder, 7 ~ 9 parts by weight of curd curry, 1 ~ 2 parts by weight of curd powder, 45 ~ 55 parts by weight of wheat flour, 8 to 10 parts by weight of palm oil, 1 to 3 parts by weight of butter mixed powder, 1 to 3 parts by weight of beef powder, 1 to 3 parts by weight of cheese powder, 0.5 to 3 parts by weight of onion powder, 1.5 parts by weight of tomato powder, 0.5-1.5 parts by weight of tomato powder, 0.05-0.15 parts by weight of malic acid, 2-4 parts by weight of seasoning, and 0.5-1.5 parts by weight of a bitter concealing agent Fermenting the fermented soybean curd to remove the smell, removing the bitter taste of the fermented soybean curd as a microbial fermentation agent, and a step of making a curry composition containing chungkukjang and gilt curd The method according to claim 3, wherein the deodorization of the fermented chonggukjang is performed by rotating and blowing the fermented chonggukjang on the perforated plate to remove the odor of the fermented chonggukjang while keeping the salt concentration of the fermented chonggukjang at 3% or less Of manufacturing a curd curd composition containing Cheonggukjang The method according to claim 3, wherein 1 to 3 parts by weight of at least one selected from the group consisting of Hwanggukjun, Bacillus subtilis, yeast, and lactic acid bacteria is added as a microbial fermentation agent to 10 to 15% For 12 hours to improve the bitter taste of the fermented soybean curry. A cheonggukjang curry made by the method of any one of claims 3 to 5

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