KR20180047968A - manufacturing method of fermented soybeans using Dendropanax morbifera - Google Patents

Abstract

The present invention relates to a method for manufacturing fermented soybean lumps using Dendropanax morbifera, and more particularly, to a method for manufacturing fermented soybean lumps by adding Dendropanax morbifera which is useful for health. The method for manufacturing fermented soybean lumps using Dendropanax morbifera of the present invention comprises: a washing step of washing the beans; a steaming step of adding 200-300 parts by weight of water per 100 parts by weight of washed soybeans and steaming in a cauldron; a mixing step of mixing 1-10 parts by weight of Dendropanax morbifera powder per 100 parts by weight of steamed soybeans in the steaming step; and a fermenting step of fermenting the steamed soybeans mixed with the Dendropanax morbifera powder in the mixing step in a fermentation room at 40-50°C for 2-5 days to obtain fermented soybean lumps.

Description

Manufacturing method of fermented soybeans using Dendropanax morbifera}

The present invention relates to a method for preparing chungkukjang using yellow crunch, and more particularly, to a method for producing cheonggukjang with yellow crumb which is useful for health.

Cheonggukjang is one of the traditional fermented foods of Korea, which is one of the traditional fermented foods that have been used to date with soy sauce, miso, and kochujang, and it supplies essential amino acids and fatty acids, which are easily deficient to Korean people, The state has played an important role as food.

Cheonggukjang is made by using Bacillus subtilis called Bacillus subtilis, which is attached to rice straw, and gives its unique 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 chongkukjang, and it has been shown that chonggukjang is an effective ingredient for the production of soybean-derived isoflavone, phytic acid, saponin, trypsin inhibitors, xhzhvpfhftocopherol), unsaturated fatty acids, dietary fibers, oligosaccharides,? -glutamyltranspeptidase (? -GTP), antioxidant substances and thrombolytic enzymes Its importance as a functional food has been reexamined.

However, since commercially produced Chongkukjang contains a large amount of salt after the production of chonggukjang to prevent corruption in long-term storage, it can not only induce adult diseases such as hypertension and kidney disease upon ingestion of chonggukjang, The activity of various enzymes accumulated in the process is lost, and the effects such as the nutrient-increasing action and digestion-promoting action of these enzymes are also reduced.

Korean Patent Publication No. 10-2014-0118237: Chungkukjang and its manufacturing method

The present invention has been made in order to overcome the above problems, and it is an object of the present invention to provide a process for producing chungkukjang, which is capable of enhancing long-term shelf life while adding useful functionality of Huangchil, There is a purpose.

According to another aspect of the present invention, there is provided a method of manufacturing a cheonggukjang using a yellow crush, Adding 200-300 parts by weight of water to 100 parts by weight of the washed soybean in a cauldron; Adding 1 to 10 parts by weight of a mixture of 100 parts by weight of boiled bean powder to the boiled beans in the boiling step; And fermenting the boiled soybeans mixed with the Huangchun powder in the mixing step in a fermentation chamber at 40 to 50 캜 for 2 to 5 days to obtain chungkukjang.

The above-described Huanghui powder is characterized in that the Huangchil leaf separated from Huaculi is fermented and pulverized.

Said grits are prepared by a) a first step of preparing a grits of leaves by separating the leaves of the grits from the branches, b) spreading the grits on the grids and then aging in shades of 20 to 30 캜 for 12 to 36 hours D) after the third step, the yellowish leaves are spread widely on the tray and then heated to a temperature of 20 to 25 DEG C and a relative humidity of 85 to < RTI ID = 0.0 > (B) fermenting the fermented leaves at 95 to 95% for 1 to 3 hours, (e) drying the fermented leaves at 80 to 90 ° C for 10 to 30 minutes after the fermentation, (f) And after the fifth step, grinding the yellowish leaves to a size of 50 to 150 mesh.

And further adding an aquatic extract to the mixture after the fermentation step, after crushing the cheonggukjang.

As described above, according to the present invention, the fermented soybeans are added to the fermented soybeans to produce the fermented soybean curd, thereby enhancing the antioxidant activity of the fermented soybean curd.

Also, by adding an aquatic extract, it is possible to improve the preference degree by reducing unpleasant odor peculiar to Cheonggukjang.

Hereinafter, a method of manufacturing a cheonggukjang using a yellow crush according to a preferred embodiment of the present invention will be described.

The method of manufacturing chungkukjang using yellow crush according to an embodiment of the present invention comprises washing washing beans, adding 200-300 parts by weight of water to 100 parts by weight of the washed soybean, boiling in a cauldron, boiling boiled And 1 to 10 parts by weight of a mixture of 100 parts by weight of sulfuric acid powder and 1 part by weight of sulfuric acid powder per 100 parts by weight of the fermented soybeans, .

Each step will be examined in detail.

1. Cleaning step

First, the prepared beans are placed in a cleaning tank containing clean water and then washed to remove various foreign substances on the surface. It is preferable to use the frosting or the yangtae as the soybean.

2. Stage of capital increase

Next, the step of boiling the washed soybeans is carried out. For example, after putting washed soybeans in a cauldron, pour the water and triple extract and boil them until the beans are ripe.

200 parts by weight to 300 parts by weight of water are added to a cauldron with respect to 100 parts by weight of washed soybean. At first, when the contents of the cauldron are heated by high heat and the contents of the cauldron are boiling, the cauldron is temporarily cooled by pouring cold water into the lid of the cauldron. Water at 10 to 20 占 폚 can be used as cold water. If the cauldron is cooled by pouring cold water into the cap of the cauldron for about 5 to 15 seconds, the internal temperature of the cauldron is temporarily lowered and the boiling state is stopped. This temporary cooling process improves the texture of the soybean, which contributes to the preference of Chungkookjang. The cooling process may be repeated once or twice to four times at intervals of one minute. After the temporary cooling, further heat the cauldron for 5 to 9 hours at low heat. Boil the contents and boil the beans thoroughly.

3. Mixing step

Next, the beans are added to the boiled bean sprouts and mixed evenly. The addition of Huangchil powder adds useful usefulness of Huangchil and its antioxidant activity can increase the long - term preservability of Chungkookjang.

In addition, the present invention has an advantage in that the yellow corn powder is mixed with boiled soy beans, and the boiled soy beans are fermented, so that the saponin component contained in the yellow corn can be decomposed into the saponin metabolism easily absorbed in the body. Saponin is a glycoside composed of a glycone and an aglycone. Since the non-sugar portion is linked to the polymer component, it is not absorbed into the body without being degraded by specific microorganisms living in the intestines of a human after ingestion Feature. However, since the microorganisms involved in the fermentation process of soybean are decomposed into saponin metabolites (for example, 20-O-beta-D-glucopyranosyl-20 (S) -protopanaxadiol) It has an advantage that it is easy.

Dendropanax morbifera ) is an evergreen tree belonging to Araliaceae with a maximum height of 15m. It can be seen in some parts of the southern coast of Korea. When it is scratched on the bark of Yellowwood, it is called yellowish liquor. It is a medicinal plant whose pharmacological efficacy is so high that it has a scientific name of Dendro-panax. In the past, it was used as a natural paint. However, recent studies have shown that yellowtail, which is a sap collected from yellowtail, is an antioxidant, has excellent antimicrobial effect and has anticancer effect, hepatocyte regeneration, And regenerating hard tissue cells.

In the present invention, it is possible to use a powder obtained by fermenting a yellowish leaf which has been separated from yellowtail, followed by pulverization.

The greenish powder is prepared by a) a first step of preparing a greenish leaf by separating the leaves of the greenish tree from the branches, and b) spreading the greenish leaf widely in the greenhouse and then aging for 12 to 36 hours in a shade at 20 to 30 ° C D) after the third step, the yellowish leaves are spread widely on the tray and then heated to a temperature of 20 to 25 DEG C and a relative humidity of 85 to < RTI ID = 0.0 > (B) fermenting the fermented leaves at 95 to 95% for 1 to 3 hours, (e) drying the fermented leaves at 80 to 90 ° C for 10 to 30 minutes after the fermentation, (f) And a sixth step of grinding the yellowish leaves to a size of 50 to 150 mesh after the fifth step.

First, the first step of preparing the yellowish leaves is carried out by separating the leaves from the branches. Separate the leaves on the branches of Hwangchilchu and wash them with clean water and remove the water.

Next, a second step is carried out in which the yellowish leaves are spread widely in a tray and then allowed to sag in shades of 20 to 30 DEG C for 12 to 36 hours. In the second step, it is preferable to put a yellowish leaf in a well-ventilated place to wilt. In the second stage, the water contained in the yellowish leaves is reduced to a certain degree, and the yellowish leaves are faded.

Next, carry out the third step of rubbing yellowish leaves. Bibum can be used for 20 ~ 60 minutes to destroy the cell wall of Huangchil leaf. The third step can be carried out by repeating the process of rubbing yellowish leaves and spreading the united leaves two or three times.

Next, the yellowish leaves are spread widely in a tray and then fermented in a fermentation chamber at a temperature of 20 to 25 DEG C and a relative humidity of 85 to 95% for 1 to 3 hours. Fermentation of Huangchil leaf is an oxidation process of polyphenol by enzyme.

Next, the fermented yellowish leaves are dried in a dryer at 80 to 90 캜 for 10 to 30 minutes to stop the oxidation by the enzyme.

Next, the dried yellowish leaves are pulverized to a size of 50 to 150 mesh to obtain a burnt powder.

The thus obtained Huangchun powder has a unique flavor and can improve the preference of Chungkukjang.

The obtained Huanghui powder can be mixed by adding 1 to 10 parts by weight to 100 parts by weight of boiled soybean.

4. Fermentation phase

After the completion of the mixing step, the mixed soybean hull powder is fermented in a fermentation chamber to obtain chungkukjang.

Straw is placed on the bottom of the fermentation room where heating is possible, and then boiled mixed bean powder is placed on the straw. Then cover the top of the colander with a thin cotton blanket and ferment. For example, it is fermented for 2 to 5 days while maintaining the temperature of the fermentation room at 40 to 50 캜.

Through this fermentation process, the fermenting microorganisms attached to the straw are fermented while growing in the soybean. The microorganism involved in the fermentation of Chongkukjang is Bacillus subtilis called Bacillus subtilis . Although the microorganism can be naturally inoculated and fermented as described above, the microorganism can be artificially inoculated and fermented. In this case, Bacillus subtilis may be inoculated by inoculating 0.05 to 1.0 part by weight with respect to 100 parts by weight of the soybean. The microorganism may be commercially available culture broth or freeze-dried product.

The fermented Chongkukjang can be put into a container and circulated. Plastic packaging or plastic hard containers can be used as packaging containers. Further, it can be circulated in a frozen state after being packed in a packaging container. Chungkookjang in the packaging container is stored in a freezer at -20 to -40 ° C for freezing. By keeping the fermented soy sauce frozen in this way, fermentation can not proceed in the storage process. Therefore, it is possible to prevent odor from being continuously produced and maintain a unique flavor of Chongkukjang.

As described above, the present invention can produce a cheonggukjang containing a sulfuric component useful for health. The thus prepared chonggukjang can increase the long-term preservability of the chonggukjang by the yellowing.

Meanwhile, in another embodiment of the present invention, after the fermentation step, the chungkukjang is crushed, and then the aquatic extract is added and mixed. Fermented Chongkukjang keeps the shape of soybean, so it is grinded or crushed using a grinder, mixer or mortar.

Heracleum moellendorffii Hance) is a plant of Umbelliferae, a perennial plant that grows relatively common in mountainous areas of Korea. In one room, the roots of the avalanche are called white shark. In spring, the plant is sown in October. In the next year, in July ~ September the next year, when the leaves are yellowish, the roots are removed and the stem and the root roots are removed. It is used for the treatment of muscular pain, arthritis and back pain. It is also used for treatment of itching, swelling, headache, chills and fever. It has been reported that aquatic organisms contain many physiologically active substances, and their roots include isobergapten, psoralen, angelicin, sphondin, xanthotoxin, a coumarin component such as skimmin, cichoriin, heratomol-6-O-beta-glucopyranoside, scopolin, and apterin (Panaxynol, falcarindiol), which are polyacetylene-based compounds, have been reported in the literature (Kang, YS, Cho, .

Aquarius has a unique fragrance, so it reduces the unpleasant odor of Chungkukjang, enhances the preference and increases the antioxidant activity.

In the present invention, the aquarium can use any one of a stem and a leaf, or both a stem and a leaf can be used.

Various extraction methods can be applied to obtain an aquatic extract. One of the extraction methods can be obtained by adding an extraction solvent. As the extraction solvent, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used. As the lower alcohol having 1 to 4 carbon atoms, methanol, ethanol and the like can be used. As the polyhydric alcohol, butylene glycol, propylene glycol, pentylene glycol and the like can be used. Mixtures of water and lower alcohols, mixtures of water and polyhydric alcohols, mixtures of lower alcohols and polyhydric alcohols, or mixtures of water and lower alcohols and polyhydric alcohols can be used as the mixture.

As an example of the extraction, the extraction solvent may be added 2 to 20 times by weight of the extraction solvent to the fish, and then subjected to hot water extraction, cold extraction or warm-up extraction at 10 to 150 DEG C for 1 to 48 hours. And then filtered to obtain a liquid aqua extract.

Add the aqua extract to the mashed chungkookjang and mix. The aquatic extract may be added in an amount of 0.5 to 5 parts by weight based on 100 parts by weight of the crushed chongkukjang. Chungkukjang mixed with aquatic extract can be circulated in a packaging container or in a packaging container, then frozen and circulated.

In the meantime, the present invention can be further added to the mashed Cheonggukjang by adding the extract of Aspergillus oryzae. For example, 0.5 to 5 parts by weight of the aquatic extract and 0.1 to 3 parts by weight of the extract of Aspergillus oryzae can be added to and mixed with 100 parts by weight of the mashed chungkukjang.

Wedelia prostrata is a perennial herb that grows on the beach, and is eaten in the form of juvenile sterling silver. Leaves are used for the leaves.

The extracts of Ganoderma Lucidum are the same as those of the above-mentioned Aquatic Extract. That is, the extraction solvent is added in an amount of 2 to 20 times by weight, and the mixture is extracted by hot water extraction, cold-water extraction or warm-up extraction at 10 to 150 ° C for 1 to 48 hours, followed by filtration to obtain a liquid Lycopersicon esculentum extract.

Extracts of Ganoderma Lucidum increase the long-term preservability. In addition, it is an abundance of various minerals as a phytoplankton, which can enhance the usefulness of Chungkukjang.

Hereinafter, a method for producing a cheonggukjang of the present invention will be described with reference to Examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

Domestic yellowtail beans were purchased and washed with water. 200 parts by weight of water was added to 100 parts by weight of the beans washed in a cauldron, and the beans were boiled by boiling for about 7 hours. The beans were poured in a cauldron, cooled, and then added with 6 parts by weight of sulfur powder as 100 parts by weight of boiled soybeans. The mixture was mixed with a colander and transferred to a fermentation chamber. 100 parts by weight of boiled soybeans was inoculated with 0.1 part by weight of Bacillus subtilis strain, and then the top of the colander was covered with a cotton bud. The temperature of the fermentation chamber was maintained at 45 占 폚 and fermented for 3 days to obtain chungkukjang.

Yellowish powder was prepared as follows.

The yellowish leaves separated from the branches were washed with clean water and the water was removed. Then, the leaves were spread widely on a wicker and then allowed to stand for 24 hours in a shade at 25 ° C., followed by rubbing, shaking and spreading for 40 minutes, followed by fermentation in a fermentation chamber at 23 ° C. and 90% relative humidity for 2 hours. Then, the yellowish leaves were dried in a dryer at 85 ° C for 20 minutes and then pulverized to a size of 100 mesh to obtain a crushed powder.

(Example 2)

The cheonggukjang prepared in Example 1 was ground with a blender and then added with 3 parts by weight of an aqua extract to 100 parts by weight of mashed chongkukjang.

Aquaculture extract was obtained by adding water 10 times by weight to leaves of aquaculture, then extracting it at 100 ° C for 6 hours and then filtering.

(Comparative Example)

Chungkookjang was prepared by the same method as in Example 1 except that the boiled soybeans were fermented without adding Huangchil powder.

<Sensory Test>

The sensory evaluation was carried out on the cheonggukjang prepared in Examples 1 and 2 and Comparative Examples. 30 panelists were selected to evaluate the appearance, flavor, aroma, taste, and overall preference of the Chungkukjang samples by the 5-point scaling method. The sensory test results are shown in Table 1 below.

division Exterior incense flavor Comprehensive likelihood Example 1 3.2 3.5 3.8 3.6 Example 2 3.0 4.4 4.2 4.0 Comparative Example 3.3 2.1 2.5 2.4

As shown in Table 1, there was no significant difference in appearance between Example 1 and Example 2 and Comparative Example.

However, the fragrances and flavors showed much higher scores in the Examples than the Comparative Examples. In particular, Example 2 showed the best in flavor and taste. In the case of the comparative example, the unpleasant odor generated in the fermentation process is felt as it is, and the degree of preference is lowered. In the case of the examples, the odor is reduced by the extract of Hwangchil and Aquarius.

<Antioxidant activity test>

The antioxidative activity against chungkukjang prepared in Example 1 and Example 2 and Comparative Example was tested. Each chungkukjang was diluted to a concentration of 1000 ppm by adding distilled water to the concentrate (Tokyo rkiakikai, N-1000, Japan) after removing the solid material by filtration by adding to distilled water and filtering it by filtering with a blender.

0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) was placed in 2 mL of the sample, stirred, left for 30 minutes, and then absorbed at 517 nm. The radical scavenging activity was expressed by the absorbance reduction rate of the sample with and without additives. The radical scavenging ability was calculated by the following equation.

Radical scavenging activity (%) = (1-absorbance of sample added / absorbance of non-additive) x 100

The results of measuring the radical scavenging ability are shown in Table 2 below.

division Radical scavenging ability Example 1 53.8 ± 0.7 Example 2 62.1 ± 0.3 Comparative Example 37.5 ± 0.6

Referring to the results of Table 2 above, Examples 1 and 2 were found to have much higher radical scavenging activity than the Comparative Examples. In addition, the radical scavenging ability of Example 2 was higher than that of Example 1, which is more advantageous in terms of antioxidation than the use of sulfuric acid alone.

As described above, the present invention is expected to enhance antioxidant effect, thereby enhancing long-term shelf life, and inhibiting aging and preventing various diseases when the food is routinely ingested.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation. Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (4)

A washing step of washing the beans;
Adding 200-300 parts by weight of water to 100 parts by weight of the washed soybean in a cauldron;
Adding 1 to 10 parts by weight of a mixture of 100 parts by weight of boiled bean powder to the boiled beans in the boiling step;
And fermenting the boiled soybeans mixed with the Huanghui powder in a fermentation room at 40 to 50 DEG C for 2 to 5 days to obtain a cheonggukjang. [Claim 2] The method according to claim 1, wherein the crushing powder is obtained by fermenting a crushed leaf which has been separated from the crushed wood and then grinding it. The method according to claim 2, wherein the crushing powder comprises the steps of: a) separating the leaves of the perennials from the branches and preparing the perennials; b) spreading the perennials in a large container, D) after the third step, the yellowish leaves are spread widely on the tray and then heated to a temperature of 20 to 25 [deg.] C Fermenting the fermentation broth for 1 to 3 hours in a fermentation chamber having a relative humidity of 85 to 95% and a fermentation temperature of 1 to 3 hours; e) And f) grinding the yellowish leaves to a size of 50 to 150 mesh after the fifth step. [7] The method according to claim 1, further comprising a step of adding an aquatic extract to the chungkukjang after the fermentation step, followed by mixing.