KR20180071793A - The method for manufacturing fermented soybean by using propolis, and a fermented soybean manufactured by the method - Google Patents

Abstract

The present invention relates to a method for manufacturing a fast-fermented bean paste, capable of reducing unpleasant smell by preventing activation of various germs using propolis and of preventing deterioration without a chemical preservative. Also, the method for manufacturing a fast-fermented bean paste can completely preserve the unique taste of a fast-fermented bean paste. According to the present invention, the method for manufacturing a fast-fermented bean paste ferments propolis during the process of manufacturing a fast-fermented bean paste and includes an antioxidant and immunity reinforcing matter in the fast-fermented bean paste by enhancing the antioxidant and immunity reinforcing matter. According to the present invention, the method for manufacturing a fast-fermented bean paste includes: a step of preparing soaked beans by soaking them in water; a step of preparing boiled beans by boiling them and removing moisture; and a step of fermenting the boiled beans for 3-4 days. In the fermenting step, 3-5 ml/L of a propolis solution in which water-soluble propolis is diluted with the water is sprayed onto the boiled beans.

Description

TECHNICAL FIELD The present invention relates to a method for producing a cheonggukjang using propolis and a method for preparing the same, which comprises preparing a cheonggukjang using propolis and a cheonggukjang prepared by the method,

The present invention relates to a method of manufacturing a cheonggukjang, which is capable of preventing unpleasant odor by using a propolis to prevent the activity of germs, and to prevent deterioration without a chemical preservative.

The present invention provides a method of manufacturing a cheonggukjang which can enhance the antioxidant and immunostimulating substances by allowing the propolis to ferment in the process of producing chonggukjang and be included in the cheonggukjang.

The present invention relates to a method for producing beans, Boiling said soybeans and removing water to prepare boiled soybeans; And a step of fermenting the boiled soybeans for 3 to 4 days. In the fermenting step, a propolis solution diluted with water at a rate of 3 to 5 ml / L once a day in a water-soluble propolis is sprayed onto the boiled soybeans And a method of manufacturing a cheonggukjang.

Doenjang is fermented, it takes several months to eat, but Chungkukjang is a great advantage that it can be eaten within 3 ~ 4 days of dipping. It is a food that can digest well and eat protein efficiently because it is fermented whole soybeans.

Chungkookjang is made by boiling soybeans, then boiled soybeans in a syrup containing rice straw, cutting rice straw between the beans, putting futon in a warm place and keeping it at 40 ~ 50 ℃ for 2 ~ 3 days. Bacillus subtilis (Bacillus subtilis), which is a kind of wild Bacillus subtilis, is propagated, and thread-like sticky lysine is produced and fermentation proceeds.

When fermentation occurs by Bacillus strains, new substances such as polymeric nucleic acid, browning substance, proteolytic enzyme (fibrinolytic agent) and sticky sticky substance (polyglutamic acid) are produced, In addition, as the soybean is decomposed, microorganisms multiply by feeding it, and various physiologically active substances such as anticancer substances, antioxidants and immunity enhancers are produced.

Most soybean fermented foods have been found to exhibit higher physiological activity than soybean soy beans because the glyoxides of isoflavones and useful components contained in the soybean are changed into aglycone form during fermentation of soybean, It is a healthy food rich in essential amino acids, vitamins B1, B2, niacin, pantothenic acid, and various enzymes.

Chungkukjang, which is a soybean fermented food, is an excellent nutritional food because its digestion rate is increased by digesting proteins, carbohydrates and fats contained in soybean by the hydrolytic enzymes produced by Bacillus bacteria during fermentation, It is not only an important source of proteins and vitamins, but also has the effect of preventing the constipation of fibroids, the inhibitory effect of mucin on alcohol absorption, the prevention of cancer of genistein, the strengthening of saponins, Accelerated blood circulation, decomposition of lactic acid, lecithin, brain cell aging, dementia, hypertension, and arteriosclerosis.

However, the Bacillus bacterium decomposes the soybean protein to produce an amino acid. When the amino acid is further decomposed, it becomes an ammonia gas. Due to the ammonia gas, a specific unpleasant odor occurs in the cheonggukjang.

The unpleasant odor of Cheonggukjang is caused by the germs in the process of fermentation. Despite the above-mentioned effects of Chonggukjang, the fermented Chonggukjang is not suitable for the younger generation due to its strong intense smell, The smell of disgust is given to the discomfort around the area, Chonggukjang is not widely popularized, and it is causing to enjoy only in some strata.

Accordingly, the present applicant has proposed a method of manufacturing a cheonggukjang which can prevent the activity of germs by using propolis and reduce the unpleasant odor and prevent the spoilage without chemical preservative. do.

Also, it is intended to provide a method of manufacturing a cheonggukjang which can enhance antioxidant and immunostimulating substances by fermenting propolis and be included in cheonggukjang.

Hereinafter, the propolis used as the material of the present invention will be briefly described as follows.

Propolis is a substance made by mixing bees with their own needles and enzymes in the same material as resin (resin) extracted from various plants for survival and propagation, and organic matter and minerals (inorganic salts) And there are about 104 kinds of other ingredients.

Among them, minerals, vitamins, amino acids, fats, organic acids and flavonoids play important roles in cell metabolism and terpenes are known to have anticancer activities. In addition, anti-inflammatory, antioxidant, and immunity enhancement, anti-inflammatory effect is due to inhibit the enzyme producing prostaglandins in the body by propolis, antioxidant is because the flavonoid component removes active oxygen, By blocking the gene of a cancer cell before it is replicated. In particular, the propolis has an antioxidative effect, which may lower the effect of the subject's acupuncture, so that the degree of browning may be lowered when the subject is a food.

On the other hand, when examining the prior patent documents, Korean Patent Laid-Open Publication No. 10-2005-0121463 describes doenjang containing propolis extract. Conventional soybean paste uses propolis rather than synthetic preservative to prevent spoilage.

In contrast to the present invention, soybean paste and cheonggukjang are similar in that soybean is fermented, but their fermentation periods are different, and thus the effects may vary depending on the timing and method of administration of propolis. In addition, although the foregoing patent was used to use propolis as a herb preservative, the present invention uses propolis to prevent the activity of germs to reduce discomfort, and also promotes beneficial components due to the fermentation of propolis .

Korean Patent Publication No. 10-2005-0121463 (published on Dec. 27, 2005)

A technical object of the present invention is to provide a method of manufacturing a cheonggukjang, which uses propolis to prevent the activity of germ cells in the cheonggukjang to reduce unpleasant odors and prevent deterioration.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention provides a method for producing chungkukjang, which is capable of enhancing antioxidant substances and immune enhancers by fermenting propolis in the process of producing chungkukjang to be included in chungkukjang.

The present invention relates to a method for producing beans,

Boiling said soybeans and removing water to prepare boiled soybeans; And

And fermenting the boiled soybeans for 3 to 4 days,

Characterized in that in the step of fermenting, a propolis solution diluted with water to a concentration of 3 to 5 ml / L in water is sprayed onto the boiled soybeans once a day to solve the technical problem I want to.

In the present invention,

In the fermenting step,

The propolis solution is sprayed and a boiled soybean is sprayed with 2 g / L of a cheonggukjang solution after a certain period of time.

In the present invention,

The cheongkukjang solution is characterized in that it is prepared without using propolis.

The present invention aims at solving technical problems by providing a cheonggukjang produced by the above production method.

The cheonggukjang prepared according to the method of the present invention has the effect of preventing the activity of the bacterium by the inclusion of propolis, thereby reducing the unpleasant odor and preventing the decay.

The chungkukjang prepared according to the method of the present invention possesses the effects of anti-inflammation, antioxidation and immunity enhancement depending on the physiologically active ingredient contained in the fermented propolis.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary meanings and the inventor can properly define the concept of the term to describe its invention in the best possible way And should be construed in accordance with the principles and meanings and concepts consistent with the technical idea of the present invention.

Therefore, the embodiments described in the present specification, the reference examples, and the drawings are merely the most preferred examples of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It should be understood that various equivalents and modifications may be present.

Example  1. Chungkukjang manufacturing method using propolis extract

1) Process of calling beans

Wash the beans thoroughly. 8 hours of washed soybeans In winter, enough water is put in about 3 times as much as soybeans until 20 hours.

2) Process of boiling soybeans

Boil the beans well enough for about 8 hours. It is preferable to boil the bean so that it is crushed by hand. The boiled beans remove the water.

3) Process of fermenting soybean

Mix the soybeans with rice straw in a basket or a jar which can be passed through the air. Beans with rice straw are fermented for 3-4 days. It is preferable that the temperature during fermentation is kept constant at about 40 degrees. The reason for mixing rice straw is to ferment Chongkukjang by Bacillus on rice straw.

When fermenting, spray the bean with a solution of water-soluble propolis once a day at 3 to 5 ml / L in water. The reason that propolis is diluted in water and injected is to prevent the activity of germs while preventing the antibacterial function of propolis from interfering with the fermentation of beneficial bacteria.

Preferably, the water-soluble propolis is used in the present invention because the fat-soluble propolis is less likely to be absorbed by soybeans when propolis is sprayed on the soybeans. For example, propolis manufactured on the basis of the non-alcoholic water-soluble propolis production method of Patent No. 10-1486922 is used.

The method of the above patent will be briefly described. The propolis raw material and the ethanol capable of drinking are mixed at a ratio of 1: 4 on the weight basis, put into the tank, and extracted and aged for 7 to 14 days while stirring with a stirring blade - Extraction and maturation of the extracted liquid by primary filtration using a microfilter - The extract which has been subjected to the first-stage filtration is stored in a freezer at a temperature of minus 20 degrees Celsius for 48 hours to separate fat, wax and resin components Performing a second filtration process on the extracted liquid using a microfilter to remove the fat, wax and resin components separated through the first scavenging process from the extract, The filtrate is subjected to filtration at a concentration of 55 to 60 DEG C and a pressure of 680 to 720 mmHg Step of Concentrating by Pressure Distillation - The mixture of alkaline water and sodium carbonate mixed with the propolis extract and natural germanium produced by completing the concentration is introduced into the tank, and the temperature in the tank is maintained at 60 to 90 degrees Celsius Performing a dissolving step of mixing and dissolving the weak alkaline water containing the propolis extract and the natural germanium and the sodium carbonate while stirring with a stirring wing for 5 to 6 hours, and performing a dissolving step in which the dissolving step is completed by using the micro filter And a step of performing a tertiary filtration step is used to produce a water-soluble propolis.

Example  2. Preparation of Chungkukjang Using Propolis Extract

1) Process of calling beans

Wash the beans thoroughly. 8 hours of washed soybeans In winter, enough water is put in about 3 times as much as soybeans until 20 hours.

2) Process of boiling soybeans

Boil the beans well enough for about 8 hours. It is preferable to boil the bean so that it is crushed by hand. The boiled beans remove the water.

3) Process of fermenting soybean

Mix the soybeans with rice straw in a basket or a jar which can be passed through the air. Beans with rice straw are fermented for 3-4 days. It is preferable that the temperature during fermentation is kept constant at about 40 degrees. The reason for mixing rice straw is to ferment Chongkukjang by Bacillus on rice straw.

When fermenting, spray the bean with a solution of water-soluble propolis once a day at 3 to 5 ml / L in water.

Propolis diluted solution is sprayed and after 1 hour, 2 g / L of Chungkookjang solution is sprayed. Here, the solution of Chungkukjang is a solution of Chungkukjang prepared without using propolis.

Here, the concentration of the propolis solution and the concentration of the solution of the cheonggukjang solution are derived through a lot of trial and error, and this process is not described in this specification.

The reason that propolis is diluted in water and injected is to prevent the activity of germs while preventing the antibacterial function of propolis from interfering with the fermentation of beneficial bacteria.

The reason for spraying the solution of Chongkukjang solution after 1 hour is to prevent the flavor peculiar to Propolis from deteriorating the taste of Chungkukjang. In order to enhance the fermentation effect by containing a large amount of propolis, the cheonggukjang solution is sprayed again to compensate for the deterioration of flavor and aroma inherent in the flavor and flavor of propolis due to propolis-specific flavor and taste.

Experimental Example  1. Analysis of preference according to concentration of propolis solution

[Preparation of experiment]

1) Preparation of Cheonggukjang

(1 ml / L), experimental group 2 (3 ml / L), and experimental group 3 (5 ml / L) were prepared in the same manner as in Example 1 (fermentation for 4 days) , Experimental group 4 (6 ml / L) and experimental group 5 (10 ml / L) were prepared, and the control group was prepared without injecting propolis.

2) Preference survey

The sensory evaluation was applied to housewives in their 30s and 50s, and the first 20 people and the second 20 people participated in the applicant 's website. The cheonggukjang prepared according to Example 1 was boiled and supplied in 50 g portions in a white container. After each sample was evaluated, mouth watering was performed. The evaluation time was carried out at the applicant company of 3-4 o'clock.

The taste and flavor of Chungkukjang during sensory evaluation (1 point, very low, 2 points, not much, 3 points, little bitterly, 4 points, average, 5 points, slightly better; Point, good; 7 points, very good).

3) Statistical processing

Statistical analysis was performed using the SPSS program (SPSS Statistics 14.0, IBM, New York, NY, USA). All data were expressed as mean ± SD after repeated measurements. The significance of each treatment group was verified by using ANOVA P <0.05 was analyzed using Duncan 's multiple range test.

[ Experimental Results ]

1) Preference analysis result

Evaluation items
Control group
Experiment 1
Experiment 2 flavor 6.09 ± 1.02 6.22 ± 0.84 4.58 ± 0.75 incense 5.56 ± 0.59 6.05 ± 0.91 4.43 ± 0.88

Evaluation items
Experiment group 3
Experiment group 4
Experiment group 5 flavor 4.23 ± 0.78 3.68 ± 1.04 3.01 + - 0.87 incense 3.99 0.75 3.44 ± 0.96 2.96 + - 0.53

As shown in Table 1 and Table 2, it can be seen that the test group 1 was best evaluated in both taste and aroma.

In other words, when the propolis is sprayed at a rate of 1 ml / L, it can be said that the fragrant flavor and aroma unique to Cheonggukjang can be obtained without any troubles.

Experimental group 2 to experiment group 3 were evaluated in a normal manner, but they were evaluated to be lower than the control group. It can be seen that the experimental group 4 to the experimental group 5 received an unfavorable evaluation.

That is, the lower the concentration of the propolis solution sprayed on the soybean, the closer to the original flavor of Chongkukjang, and the higher the concentration of the propolis solution, the worse the flavor and aroma would be due to propolis specific flavor.

Therefore, it is ideal to use the propolis solution concentration (1 ml / L) of Experiment 1 to maintain the original taste of Chongkukjang while using propolis. However, if the concentration of propolis solution becomes too low, It does not match the original purpose of trying to do it. That is, the amount of the functional ingredient contained in the propolis is reduced, and accordingly, the effect in the fermentation process is hardly promoted. Thus, the following Experimental Example 2 was carried out.

Experimental Example  2. Analysis of preference according to concentration of propolis solution

[Preparation of experiment]

1) Preparation of Cheonggukjang

(1 ml / L), experimental group 2 (3 ml / L) and experimental group 3 (5 ml / L) were prepared in the same manner as in Example 2 (fermentation for 4 days) , Experimental group 4 (6 ml / L) and experimental group 5 (10 ml / L) were prepared, and the control group was prepared without injecting propolis solution.

2) Preference survey

The sensory evaluation was applied to housewives in their 30s and 50s, and the first 20 people and the second 20 people participated in the applicant 's website. Cheonggukjang was boiled and served in 50g white containers. After each sample was evaluated, it was put into the mouth by drinking water. The evaluation time was carried out at the applicant company of 3-4 o'clock.

The taste and flavor of Chungkukjang during sensory evaluation (1 point, very low, 2 points, not much, 3 points, little bitterly, 4 points, average, 5 points, slightly better; Point, good; 7 points, very good).

3) Statistical processing

Statistical analysis was performed using the SPSS program (SPSS Statistics 14.0, IBM, New York, NY, USA). All data were expressed as mean ± SD after repeated measurements. The significance of each treatment group was verified by using ANOVA P <0.05 was analyzed using Duncan 's multiple range test.

[ Experimental Results ]

1) Preference analysis result

Evaluation items
Control group
Experiment 1
Experiment 2 flavor 6.09 ± 1.02 5.97 ± 0.84 6.42 + - 0.56 incense 5.56 ± 0.59 5.70 + 1.03 6.15 ± 0.76

Evaluation items
Experiment group 3
Experiment group 4
Experiment group 5 flavor 6.02 ± 1.04 4.49 + 0.66 3.25 ± 0.47 incense 5.98 + - 0.71 3.94 + - 0.91 3.07 ± 0.65

As shown in Table 3 and Table 4, it can be seen that both the taste and aroma of Experiment Groups 2 and 3 were the best evaluated.

Experimental group 1 showed that the flavor and aroma of Cheonggukjang were somewhat excessive due to the spraying of the solution of cheonggukjang while the concentration of propolis was low.

When propionate was injected with 2 g / L of propolis, 3 ml / L of propolis was injected with 2 g / L of propolis, as in Experiment 2, And decreased the unpleasant odor accordingly.

Claims (4)

Making soybeans by calling beans;
Boiling said soybeans and removing water to prepare boiled soybeans; And
And fermenting the boiled soybeans for 3 to 4 days,
Wherein the propolis solution diluted with water at a rate of 3 to 5 ml / L once a day is sprayed onto the boiled soybeans in the fermentation step.
The method according to claim 1,
In the fermenting step,
Wherein the propolis solution is sprayed, and a chitinookjang solution of 2 g / L is sprayed onto the boiled soybeans after a predetermined time.
The method of claim 2,
Wherein the cheongkukjang solution is prepared without using propolis.
A cheonggukjang produced by the production method according to any one of claims 1 to 4.