KR20180055033A - Method for preparing chungkookchang comprising nipa fruticans wurmb and chungkookchang by the method - Google Patents

Abstract

The present invention relates to a fast-fermented soybean paste product prepared by using floral axis parts of Nypa fruticans and a preparing method thereof. More specifically, the fast-fermented soybean paste preparing method includes: (a) soaking soybeans in immersion water; (b) letting the soaked soybeans increase in volume; (c) mixing the soybeans increased in volume with the powder of the floral axis parts of Nypa fruticans, an extract of the floral axis parts of Nypa fruticans, or both; (d) inoculating the mixed ingredients with Bacillus bacteria; and (e) fermenting the ingredients inoculated with the Bacillus bacteria. According to the present invention, the method can be used to prepare the fast-fermented soybean paste product which has an antioxidative function by using the floral axis parts of Nypa fruticans, does not have the unique odor of the fast-fermented soybean paste, and has excellent savory taste, thereby promoting the consumption of the fast-fermented soybean paste. The present invention also can extend the shelf life of the fast-fermented soybean paste product.

Description

{METHOD FOR PREPARING CHUNGKOOKCHANG COMPRISING NIPPA FRUTICANS WURMB AND CHUNGKOOKCHANG BY THE METHOD}

The present invention relates to a method for producing chongkukjang by using a nifa palm phalaenopsis, and more particularly, to a method for producing a chonggukjang by using a nifa palm phalaenopsis. More specifically, And more particularly to a method for producing improved chinookguan.

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.

Chungkookjang is made by using soybean (Bacillus subtilis) called soybean (Bacillus subtilis), which is attached to rice straw, and its unique taste and smell is produced by the enzyme that produces soybean during the fermentation process. At the same time, it produces a large amount of viscous substance, which is a mixture of levan form fructan and polyglutamate, derived from the carbohydrate of the raw soybean and protein. And high-fat soybean fermented food of high quality.

Recently, many researchers have found that the active ingredients contained in Chungkukjang and their roles are known. Chongkukjang contains isoflavone, phytic acid, saponin, trypsin inhibitor, A large amount of various physiologically active substances such as tocopherol, unsaturated fatty acid, dietary fiber, oligosaccharide,? -Glutamyltranspeptidase (? -GTP), antioxidant substances and thrombolytic enzymes , And its importance as a functional food has been reexamined.

However, since there is no clear result in modernizing Chongkukjang in our country, the consumption of Chungkukjang is limited due to the improvement of national income, westernization of food and residential culture, and severe unpleasantness caused by the process of fermentation and cooking, And it is necessary to establish a manufacturing method capable of suppressing unpleasant odors.

Korean Patent Laid-Open No. 10-2002-0021178 discloses a process for producing a functional cheonggukjang, and Korean Patent No. 10-0408964 discloses a process for producing chungkukjang in which the flavor is improved by adding an extract of Yucca.

However, none of the preceding documents found Chinggukjang using the napaya jaeba.

KR 10-2002-0021178 A KR 10-0408964 B1

It is an object of the present invention to provide a cheonggukjang which is superior in antioxidative activity while eliminating the unpleasant odor inherent in chonggukjang, and has an increased preference degree by producing chonggukjang using a nipahazana flower having excellent antioxidant activity.

In accordance with another aspect of the present invention, there is provided a method of producing a chrysanthemum using a nifa palm flower comprising the steps of (a) immersing soybeans in a saliva flask, (b) adding the immersed soybeans, (c) (B) inoculating the mixed raw material with Bacillus sp. G., (C) inoculating the mixed raw material with the Bacillus sp. Flower, And fermenting the inoculated raw material.

The nifa palm phloem extract is obtained by extracting a flower bud of nipayanas with water as a solvent, and the nifalia phalaenopsis powder is obtained by cutting a nipponia palm flower bed and pouring it in water, followed by dehydration, drying and pulverization.

In step (c), 1 to 20 parts by weight of the extracts of the nifolium phalaenopsis powder, the extracts of the nifolium cinnabar or the extracts of the nifa palm are added in an amount of 1 to 20 parts by weight based on 100 parts by weight of the soybean before the dipping .

In the step (c), 1 to 5 parts by weight of safflower seed powder is further mixed.

In the step (c), 1 to 5 parts by weight of a dry powder of the feed is further mixed.

The saliva index of the step (a) is characterized in that it contains a flower bud extract of Nipaya.

The cheonggakjang is characterized by being manufactured by the above-mentioned method.

According to the present invention, it is possible to manufacture chungkukjang having antioxidative function by the use of the nihon palm phlox, and there is no unpleasant odor peculiar to the chonggukjang, and it is advantageous in that the consumption of chungkukjang can be improved because of the excellent flavor.

In addition, the shelf life of Chungkukjang is also extended.

Hereinafter, the present invention will be described in detail.

The most remarkable feature of the present invention is that when the chrysanthemum is manufactured by adding the extract of Phalaenopsis nifaya, powder or all of them, the antioxidant activity is excellent, the unpleasant odor unique to chungkukjang does not occur, and the sensory preference is excellent.

Here, the above-mentioned NIPPA FRUTICANS WURMB is originated from India, Malaysia, Southeast Asia and Australia, and grows in wetlands such as mangroves. The roots are divided into several pieces in the ground, and the leaves are gathered on the ground and have a glossy green color. And the flower is one male and one female, and it comes out from the axilla of the ground. Usually, the flower stands rise from October to June of the following year.

The present invention is based on the fact that the flower buds of Nipaya are used for producing extracts or powders, and the reason for using the flower buds of Nipaya is that the flower buds are rich in antioxidant components such as polyphenols It is rich in various nutrients such as selenium, and exhibits excellent anti-inflammatory effects. In addition, since the flower bud of nipayanasia contains a large amount of human-beneficial ingredients, it is natural that the flower bud formed in the flower bud can be used without being removed.

The results of the analysis and the results of the components of the above-mentioned Nihonpalaceae are shown in the following Tables 1 and 2. As shown in Table 1 and Table 2, the Niha-Paya's peduncle contains a large amount of effective components such as polyphenol, flavonoid, saponin, as well as aspartic acid, tyrosine and histidine .

The results of analysis of the components of. Inspection items unit test results Inspection items unit test results moisture % 20.54 Selenium Mu g / kg 154.57 Crude protein % 11.65 manganese mg / kg 82.58 Crude fat % 0.73 Goat mg / kg 18344.65 Views min % 7.95 sulfur mg / kg 3221.83 carbohydrate % 59.15 salt mg / kg 6832.66 calorie kcal / 100g 289.77 Crude saponin mg / kg 110161.07 calcium mg / kg 3009.62 Total polyphenol Brix 173443.90 sign mg / kg 2589.65 Total flavonoid mg / kg 616.24 iron mg / kg 119.57 Per capita % 11.84 potassium mg / kg 26211.57 And sugar % 1.57 magnesium mg / kg 4670.47 glucose % 1.11 Copper mg / kg 0.26 saccharose % 1.19 zinc mg / kg 14.13

Test results of the components of the nipponia palm. Inspection items unit test results Aspartic acid mg / kg 269.01 Threonine mg / kg 30.22 Serine mg / kg 30.59 Glutamic acid mg / kg 171.29 Proline mg / kg 0 Glycine mg / kg 7.98 Alanine mg / kg 25.69 Balin mg / kg 49.06 Isoleucine mg / kg 39.30 Leucine mg / kg 49.73 Tyrosine mg / kg 0 Phenylmalanine mg / kg 14.70 Histidine mg / kg 13.44 Lysine mg / kg 16.26 Arginine mg / kg 302.53 Cystine mg / kg 30.19 Methionine mg / kg 32.46 Tryptophan mg / kg 0

Therefore, the use of the extract or powder of the nifa palm phlox is imparted with an excellent antioxidant effect on the chongkukjang, thereby imparting a beneficial effect to the human body. In addition, it is possible to eliminate the unpleasant odor inherent in the chonggukjang, It improves preservation.

Herein, the extract of the above-mentioned Nipah palm phlox is extracted with water as a solvent.

More specifically, the flower bud of Nipaya is cut to a size of about 3 to 10 cm, and the flower bud of the cut nipaya is subjected to hot water extraction or ultrasonic extraction using water as a solvent, which is then concentrated, I am angry. Here, the drying may be performed by lyophilization, spray drying, or the like, which is well known in the art, and therefore, a detailed description thereof will be omitted.

The hot water extraction is performed by adding 10 to 20 times by weight of water to the spikelets of the nipayanas and then extracting them at a temperature of 80 to 100 ° C for 10 to 20 hours. The ultrasonic extraction is performed at 8 to 12 times And the mixture is pre-treated for 20 to 30 minutes under the condition of about 100 to 150 kHz by using an ultrasonic wave extractor, and further subjected to hot water extraction for 10 to 12 hours at a temperature of 50 to 60 ° C.

In order to increase the extraction efficiency, the cut nipaya is subjected to natural drying, cold air drying or hot air drying to have a water content of 10 to 20%, followed by pulverizing the dried powder to about 100 to 200 mesh, and extracting the active ingredient from the powder . In addition, it is also possible to dehydrate the cut nippa coconut palms in boiling water at 100 ° C for 10 to 20 minutes, dehydrate them, and extract the active ingredient therefrom.

The concentration means concentration under reduced pressure, and the solvent is removed at 50 to 60 ° C to concentrate the solution to about 20 to 50 Brix. It is of course also possible to conduct filtration before concentration, if necessary.

In addition, the phalaenopsis powder of Nipaya can be prepared by cutting a nifa palm flower bed, a step of dipping the cut nipa palm flower in water at 80 to 100 ° C for 20 to 40 minutes, a step of dehydrating the wetted nipa palm flower Drying the dehydrated nifa cortex, and pulverizing the dried cortex to 200 to 1,000 meshes.

In other words, first take a flower bud of Nipaya, clean it, and cut it to a length of 3 ~ 10cm. Next, the cut flower stalks are heated in hot water, that is, water at 80 to 100 ° C for 20 to 40 minutes, and the dulled flower buds are soaked in cold water and then ripped in the longitudinal direction, At this time, the thickness is preferably about 0.5 to 1 cm. The nipayanaya peduncle is easily torn as easily because it has parallel longitudinal texture. Next, the tears are dewatered on the torn flower buds, dried by hot air drying, cold air drying or natural drying by daylight to a moisture content of 5 to 10%, and then the dried flower buds are pulverized or milled Followed by pulverization, thereby completing the production. In the present invention, the dewatering method is not limited, and a separate dewatering device may be used or dewatered by hand.

Hereinafter, the present invention will be described in detail. Hereinafter, the term " nifa palm phloem extract " and " nifa palm phalaenopsis powder " means those prepared as described above.

The method of manufacturing a cheonggukjang according to the present invention comprises the steps of: (a) immersing soybeans in a saliva flour; (b) growing the immersed soybeans; (c) (D) inoculating the mixed raw material with Bacillus spp., And (e) injecting the raw material in which the Bacillus spp. Is inoculated into the raw material of the Bacillus spp. And a step of fermentation.

Hereinafter, the 'weight part' is based on 100 parts by weight of soybeans used in the step (a), that is, soybeans before soaked in the soaking index.

(a) immersing the soybeans in a saliva flask.

First, the soybeans are cleanly washed to remove foreign matter adhering to the soybeans, and the saliva index at 10 to 30 ° C is added in an amount of about 2 to 5 times the volume of the soybeans, followed by immersion for 10 to 15 hours.

If the immersion time of the soybeans is less than 10 hours, the soybeans are not sufficiently blown, so that the subsequent fermentation and fermentation are not smooth, and if the immersion time is longer than 15 hours, the soybeans are inefficient.

The immersion water may be water. In addition, for the purpose of increasing the antioxidant efficacy and the degree of preference, the extract of Nihon palaceae may be used as a needle index. Here, the flower bud extract of Niepaya can be used in the form of a liquid which is extracted and filtered only and is not concentrated or dried, but it is also possible to use a dry powdery extract in admixture with water.

(b) growing the immersed soybeans.

Next, the immersed soybean is added.

The enhancement is carried out at 90 to 100 ° C for 1 to 10 hours, and thereafter heated for 10 minutes to 2 hours using the residual heat. The growth step is performed according to a known method.

(c) Nipa  Phalaenopsis powder, Nipa  Flower bud extract or Nipa  The step of mixing both the extract of the flower bud and the powder.

Then, the above-mentioned soybean is mixed with both the extract of Nipahaya phalaenopsis powder, the extract of Nipha palm phloem or the extract of Nipha palm phalaenopsis and the powder.

The above-mentioned Nihon palm phalaenopsis powder and Nepha palm phlox extract remove the unpleasant odor of Chongkukjang, impart antioxidant power, improve the flavor and flavor, and improve the preservation. At this time, it is preferable to mix 1 to 20 parts by weight of the extracts and the powders of the Nipahaya phalaenopsis powder, the extract of the Nipha palm fruit, or the extract of the Nipha palm flower with respect to 100 parts by weight of the soybean in the step (a) If the amount is less than 1 part by weight, the effect is insignificant. If the amount is more than 20 parts by weight, the fragrant flavor of the cheonggukjang is lowered.

(d) adding to the mixed raw material Bacillus bacteria  Inoculation step.

Next, the mixed raw material is inoculated with Bacillus subtilis.

Herein, the kind and the inoculum amount of the Bacillus fungi are conventionally known, and are exemplarily inoculated in an amount of 0.5 to 2 parts by weight based on 100 parts by weight of the pre-soaked soybean used in the step (a).

(e) Bacillus  Step of fermenting the inoculated raw material

The raw material inoculated with the Bacillus subtilis is fermented at a temperature of 38 to 50 DEG C and a humidity of 80 to 90% for 40 to 72 hours.

At this time, if the temperature is out of the above range, the activity of Bacillus bacterium is lowered and the fermentation of soybeans does not occur properly due to insufficient growth. If the fermentation time is less than 40 hours, the fermentation is not sufficiently progressed, If it exceeds 72 hours, the soybean becomes hardened due to over fermentation and the smell of Chungkukjang becomes worse.

Meanwhile, in step (c), 1 to 5 parts by weight of safflower seed powder may be further mixed with 100 parts by weight of soybeans before soaking used in step (a). If the safflower seed powder is further included, The pores are effectively removed and the preservability can be further improved.

Also, in step (c), 1 to 5 parts by weight of the feed powder may be further mixed with 100 parts by weight of soybeans before immersion, which is used in step (a) Not only is it better in strength, it also has an effect of increasing the richness of Chungkookjang.

Herein, the powder of the safflower and safflower seed can be produced by hot-air drying or freeze-drying the safflower seed, or by freeze-drying the safflower, and the safflower seed and the safflower seed powder can be commercial products.

In addition, the above-described fermented chonggukjang can further be mixed with sun-dried salt, red pepper powder, etc. The mixing of known additives in the field of the conventional chonggukjang is not limited.

The cheonggukjang prepared according to the present invention has the advantage of being free from unpleasant odor, having excellent flavor and excellent antioxidant activity. In addition, preservation is also excellent.

Hereinafter, the present invention will be described in more detail with reference to the following examples.

(Example 1: Preparation of Extract of Isolate Nymphalidae)

The nipponia palms were picked, cleaned and then cut into 10 cm lengths. Dried by hot air at 50 캜 to have a water content of 15%, and pulverized to about 100 mesh. 20 wt. Parts of distilled water was added thereto, and the mixture was extracted at 90 to 100 캜 for 20 hours. After filtration, the filtrate was concentrated under reduced pressure at 50 ° C using a vacuum concentrator and lyophilized to obtain a powdery extract.

(Example 2: preparation of nipah palaceae powder)

The nipponia palms were picked, cleaned and then cut into 10 cm lengths. Then, it was boiled in boiling water at 100 ° C for 30 minutes, and the vestibule was soaked in cold water and cooled. Next, the corolla was torn to a diameter of about 0.8 cm, and dehydrated in a dehydrator. Then, it was dried at a moisture content of 7% by using a hot-air dryer at 60 ° C. Next, the dried peduncle was first and second pulverized with a pulverizer to prepare a powder having a particle size of about 300 mesh.

(Example 3: Preparation of Chungkukjang using the extract of Nihon palaceae)

After washing 10 kg of soybeans, 30 kg of water at 20 캜 was added thereto, and then immersed for 10 hours. Then, the immersed soybeans were heated at 90 to 100 ° C for 8 hours, and then steamed for one hour with residual heat. Next, 500 g of the extract of Example 1 was added to the thus-added soybean, and 150 g of Bacillus bacteria was inoculated thereto. And it was fermented at a temperature of 39 DEG C and a humidity of 80% for 48 hours.

8 g of soybean powder, 10 g of soybean powder, 3 g of beef extract, 5 g of peptone were dissolved in 150 ml of distilled water and sterilized in a 300 ml flask using an automatic sterilizer (1.5 kg / cm 2 at 121 ° C for 15 minutes) (Bacillus subtilis KCCM 12027) and cultured in a 40 ° C incubator for 48 hours (10 ⁷ to 10 ¹⁰ CFU / ml) was used.

(Example 4: Preparation of Chungkukjang using a nifa palm phalaenopsis powder)

The procedure of Example 3 was repeated except that the powder of Example 2 was used in place of the extract of Example 1.

(Example 5: Preparation of Chungkukjang using the extracts of Nihonpalaceae and Nihonpalaceae)

Except that the extract of Example 1 and the powder of Example 2 were mixed at a weight ratio of 1: 1 in place of the extract of Example 1.

(Example 6: Chongkukjang was prepared by adding a waxy powder)

A commercially available lyophilized dried powder was obtained in the same manner as in Example 3, and 200 g of the dried powder was mixed with the extract of Example 1.

(Comparative Example 1)

The same procedure as in Example 3 was carried out except that the extract of Nephala palm is not used.

(Test Example 1)

Evaluation of Antioxidative Capacity of Extracts of.

The antioxidative activity of the extracts of Nephala palmetae prepared in Example 1 was measured.

The extract was used in the experiment while being kept frozen.

(1) Measurement of DPPH radical scavenging ability

To determine the antioxidant activity, the Biois method was used to examine the radical scavenging effect of DDPH (1,1-diphenyl-2-picryhydrazyl, Sigma-Aldrich Co.). 1 ml of 0.2 mM DPPH was added to 1 ml of the sample solution prepared from 0.025 to 10 mg / ml of each extract, mixed using a vortex mixer, reacted for 30 minutes in a dark room, and absorbance was measured at 517 nm. Then, free radical scavenging activity curves were generated using the following equation, and IC ₅₀ was calculated. As a positive control, ascorbic acid was used.

Radical scavenging activity (%) = {(control Absorbance - Sample Absorbance) / control Absorbance} × 100

(2) Measurement of ABTS radical scavenging ability

ABTS radical scavenging activity was measured by Pellegrin et al. 5 ml of 7 mM ABTS (2,2'-azinobis (3-ethylenbenzothiazoline-6-sulfonate), Sigma-Aldrich Co.) and 88 μl of 140 mM K ₂ S ₂ O ₈ (Sigma-Aldrich Co.) .

The mixture was mixed with absolute ethanol at a ratio of 1:88, and the ABTS solution was prepared so that the absorbance of the control was adjusted to 0.7 ± 0.002 at 734 nm. 1 ml of ABTS solution was added to 50 μl of the sample solution, and the mixture was allowed to stand in a dark room for 2.5 minutes, and the absorbance was measured at 734 nm.

The results are shown in Tables 3 and 4 below.

Results of measurement of DPPH radical scavenging activity according to Test Example 1. Samples Concentration
(mg / ml) Scavenging activity (%) IC ₅₀
(mg.ml) Nipa 0.025
0.125
0.0625
0.03125
0.15625 85.83 + - 0.22
51.52 ± 1.09
26.74 1.51
13.93 ± 2.09
7.82 + - 0.37 0.017 ± 0.00 Blueberries (dried) One
0.5
0.25
0.125
0.0625 60.70 + - 0.47
44.73 + - 0.74
36.62 ± 0.49
30.87 + - 0.41
28.79 + - 0.41 0.627 + - 0.01 Red ginseng (6 years old, dried) One
0.5
0.25
0.125
0.0625 44.89 + - 0.41
37.41 + - 0.41
32.67 + - 0.43
30.27 + - 0.14
28.98 + - 0.43 1.282 + 0.03

The IC ₅₀ value represents the concentration of the extract which reduces the value of the control without the extract by 50%. The smaller the IC ₅₀ value, the higher the antioxidant activity. Therefore, as shown in Table 3, according to DPPH radical scavenging activity measurement results, the antioxidant activity of the Nypha palm phlox was about 40 times higher than that of blueberry and about 75 times higher than that of red ginseng.

Results of measurement of ABTS radical scavenging activity according to Test Example 1. Samples Concentration
(mg / ml) Scavenging activity (%) IC ₅₀
(mg.ml) Nipa 0.025
0.125
0.0625
0.03125
0.15625 44.44 + - 0.42
23.28 ± 0.99
11.54 + - 0.94
5.87 ± 0.27
2.50 ± 0.56 0.070 ± 0.00 Blueberries (dried) One
0.5
0.25
0.125
0.0625 17.68 ± 0.51
10.05 + 0.48
5.40 ± 0.17
3.12 ± 0.15
2.08 ± 0.59 2.918 ± 0.13 Red ginseng (6 years old, dried) One
0.5
0.25
0.125
0.0625 11.89 + - 0.54
6.09 ± 0.51
3.02 ± 0.31
1.58 ± 0.56
0.25 0.31 4.131 + 0.24

As shown in Table 4, according to the result of ABTS radical scavenging activity measurement, the antioxidant activity of Nypha palm phlox was about 42 times higher than that of blueberry and about 59 times higher than that of red ginseng.

(Test Example 2)

Odor measurement

The degree of the odor of the chungkukjang prepared in the above Examples and Comparative Example 1 was measured using a commercially available cheonggukjang as a control, and the results are shown in Table 5 below. For the measurement of odor, each Cheonggukjang was put into a Erlenmeyer flask, and each sample was shaken for 1 minute and allowed to stand for 5 minutes. Then, the ammonia content was measured using a Gastec sample inhaler.

Test Example 2 Results. division Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Control group Ammonia (mg%) 73 78 70 65 125 154

As shown in Table 5, it can be seen that the examples according to the present invention have significantly lower ammonia components than those of Comparative Example 1 and the control group.

(Test Example 3)

Storage stability measurement

The chrysanthemum plants prepared in the above Examples and Comparative Example 1 were placed in a hot and humid (35 ° C, 80%) place in contact with air and then observed for corruption using time and smell, The observed date is shown in Table 6 below.

Test Example 3 Results. division Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Corruption Date On the 30th day Day 28 Day 32 Day 41 Day 15

As shown in Table 6, it was confirmed that the examples according to the present invention had a late corruption as compared with Comparative Example 1. In addition, it was confirmed that the corruption occurred most slowly in Example 6.

(Test Example 4)

Sensory test

The cheonggukjang prepared in the above Examples and Comparative Example 1 was prepared by adding 50 g of the above-mentioned chungkukjang to 200 ml of water for a sensory test and boiling for 5 minutes.

The sensory test was carried out by 20 well-trained sensory agents to evaluate flavor, color, taste and overall acceptability, and the average values are shown in Table 7 below.

- 5 points: Very good

- 4 points: Excellent

- 3 points: Normal

- 2 points: Not good

- 1 point: Not very good

Test Example 7 Results. division Example 3 Example 4 Example 5 Example 6 Comparative Example 1 incense 3.7 3.6 3.8 4.0 2.7 color 3.5 3.4 3.5 4.2 3.0 flavor 3.8 3.8 3.7 4.0 3.1 Overall likelihood 3.7 3.7 3.8 4.1 3.0

As shown in Table 6, it was confirmed that the cheonggukjang of Examples 3 to 6 containing the phalaenopsis powder or extract of nipaya was superior in flavor, taste and overall acceptability to Comparative Example 1.

(Examples 7 to 11)

The same procedure as in Example 3 was carried out except that the extracts of Nephala palm are 50 g, 100 g, 1 kg, 2 kg and 3 kg, respectively.

(Test Example 8)

Sensory test

The sensory tests of Examples 7 to 11 were carried out in the same manner as in Test Example 7. The results are shown in Table 7 below.

Test Example 8 Results. division Example 7 Example 8 Example 9 Example 10 Example 11 incense 3.2 3.9 4.0 3.7 3.5 color 3.3 3.7 3.9 3.6 3.2 flavor 3.2 3.7 3.8 3.7 3.3 Overall likelihood 3.3 3.7 3.9 3.7 3.2

As shown in Table 7, all of Examples 7 to 11 confirmed that the degree of preference was excellent. However, in Examples 7 and 11, the degree of preference was not higher than that in Examples 8, 9 and 10. [

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the present invention is not limited to the disclosed exemplary embodiments. It will also be appreciated that many modifications and variations will be apparent to those skilled in the art without departing from the scope of the present invention.

Claims (7)

(a) immersing the soybeans in a saliva flask,
(b) increasing the soaked soybeans;
(c) mixing the extracted soybean with both the extract of the nifolium phalaenopsis powder, the extract of the nifolium phalaenopsis or the extract of the nifa palm flower, and the powder,
(d) inoculating the mixed raw material with Bacillus sp.
(e) fermenting the raw material inoculated with the Bacillus subtilis.
The method according to claim 1,
The above-mentioned < RTI ID = 0.0 >
It is extracted with water as a spear of nipaya,
The above-mentioned < RTI ID = 0.0 >
A method for producing chungkukjang using a nihon palm phalanx characterized in that the nihon palaceae is cut and poured into water, followed by dewatering, drying and grinding.
The method according to claim 1,
In the step (c)
Based on 100 parts by weight of soybeans before immersion in step (a)
Wherein the extract of Nephala palm phlox, the extract of Nephala palm or the extract and powder of Nephala palm are mixed in an amount of 1 to 20 parts by weight.
The method of claim 3,
In the step (c)
And 1 to 5 parts by weight of safflower seed powder is further mixed.
The method of claim 3,
In the step (c)
And 1 to 5 parts by weight of a dried powder of the soybean curd is further mixed.
The method according to claim 1,
Wherein the saliva index of the step (a) comprises a flower bud extract of nipaya.
A chonggukjang using a nipah palm flower which is manufactured by the method of any one of claims 1 to 6.