KR20200080599A - Manufacturing method of cheese soybeans - Google Patents

Abstract

The present invention relates to a method for manufacturing cheese fermented soybean paste in which cheese and fermented soybean paste are mixed. The cheese fermented soybean paste has improved smell and flavor, and enables anyone to easily enjoy fermented soybean paste with high nutrition by improving flavor and the like of the fermented soybean paste, which is difficult to access in general. According to an embodiment of the present invention, a method for manufacturing cheese fermented soybean paste in which cheese and fermented soybean paste are mixed comprises the following steps of: preparing raw fermented soybean paste; preparing cheese; mixing the raw fermented soybean paste and the cheese to form a mixture; and fermenting the mixture to manufacture cheese fermented soybean paste.

Description

Manufacturing method of cheese cheonggukjang mixed with cheese and cheonggukjang

The present invention relates to a method of manufacturing cheese cheonggukjang, and to a cheonggukjang with improved aroma and flavor, by improving the flavor, etc. of cheonggukjang, which was difficult to access normally, the manufacture of cheese cheonggukjang that anyone with high nutrition can easily access It's about how.

Cheonggukjang is a fermented food fermented with Baektae. It is manufactured by fermenting Bacillus sp. using Bacillus sp. strains. It can be manufactured in the shortest period of time among traditional Baektae fermented foods. It is considered as a method of intake. Cheonggukjang contains dietary fiber, phospholipids, isoflavones, phenolic acid, saponins, oligosaccharides, etc. to enhance the health of the human body, in addition to the nutrients contained in the original soybeans. Beneficial effects such as improved metabolism, enhanced immunity, antioxidant, and anti-cancer properties are widely known.

In Japan, natto, a fermented food of Baektae, which is similar to Cheonggukjang, is consumed a lot, and the consumption layer is also thick, making steady consumption, and the thrombolytic enzyme called nattokinase is known, so the sales and consumption market is stable. Therefore, the consumption of Cheonggukjang has not increased significantly, and there is a situation in which products of a type sufficient to satisfy the needs of young consumers are not produced.

Currently, traditional cheonggukjang, which is fermented by adding natural fermentation and rice straw, is unsanitary, and in particular, it is difficult to commercialize large quantities because it is not hygienic and cannot guarantee uniform quality. In addition, there are many difficulties in long-term preservation and distribution due to poor storage. Accordingly, there is a need for development and research of Cheonggukjang with improved functionality and functionality.

Korean Patent Publication No. 10-2010-0031932

The present invention is to solve the above-mentioned problems, by using the cheonggukjang as it is without cooking, so that the active ingredient of the raw cheongjangjang is immediately consumed, and the active ingredient of the homemade fermented cheese is consumed together, thereby increasing the convenience and flavor for additional seasoning. This makes it possible to eat two types of fermented foods that are simple and nutritious. It is more useful for the human body as a snack or meal replacement, and it will be able to popularize traditional Chungkukjang.

The problem to be solved by the present invention is to provide a method of manufacturing a cheese cheonggukjang with a mixture of cheese and cheonggukjang.

The problem to be solved of the present invention is not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the following description.

Method of manufacturing a cheese cheonggukjang mixed with cheese and cheonggukjang according to an embodiment of the present invention for achieving the above-mentioned problem is to prepare a cheongcheongjang, a step of preparing cheese, and mixing the cheongcheongjang and the cheese And forming a mixture, and fermenting the mixture to prepare a cheese cheonggukjang.

The step of preparing the fresh cheonggukjang comprises preparing a culture solution and beans of the cheonggukjang fermentation seed, steaming the beans, and inoculating the cultured solution of the fermented seed germ to perform the pre-fermentation. It can contain.

The fermentation spawn is Bacillus subtilis or Lactococcus lactis.

The fermentation seed culture medium is cultured for 10 to 12 hours in the TSB (Tryptic Soy Broth) medium.

The culture medium is mixed at a ratio of 0.5 to 5 parts by weight relative to 100 parts by weight of the steamed beans.

The step of steaming the beans is carried out for 3 to 5 hours in a temperature of 120°C to 125°C and a vapor pressure atmosphere of 1 to 3 kg/cm 2.

The step of performing the pre-fermentation is performed for 35 to 50 hours in a temperature atmosphere of 35°C to 45°C.

The preparing of the cheese comprises preparing a milk, mixing the milk and cheonggukjang powder to prepare a preliminary mixture, adding an acidity adjusting agent to the premix, and heating, and solidifying the premix. After making the cheese curd and whey, it may include the step of removing the whey.

The cheonggukjang powder is mixed in a proportion of 30 to 35 parts by weight based on 1000 parts by weight of the milk.

The acidity regulator is any one selected from the group consisting of lemon juice, citric acid, malic acid, tartaric acid, lactic acid, succinic acid, sodium phosphate, sodium citrate, and potassium phosphate.

The acidity adjusting agent is mixed in a proportion of 2 to 5 parts by weight based on 1000 parts by weight of the milk.

To coagulate the premix, lactic acid bacteria (Lactococcus lactis) or rennet enzyme is added to the premix.

The mixture is mixed with the raw cheonggukjang and the cheese in a ratio of 1:1 to 3:1.

Fermentation of the mixture proceeds for 35 to 50 hours in a temperature atmosphere of 35°C to 45°C.

According to the present invention, by using the cheonggukjang as it is without natto as it is cooked, so that the active ingredient of the raw cheongjangjang is directly consumed and consumed together with the active ingredient of the homemade fermented cheese to increase the simplicity and flavor to make it simple and nutritious without additional seasoning. A cheese cheonggukjang is provided that allows two types of fermented food to be eaten together.

1 is a flow chart showing a method of manufacturing cheese cheonggukjang according to an embodiment of the present invention.
Figure 2 is a flow chart showing the steps of preparing a raw cheonggukjang, cheese manufacturing method.
Figure 3 is a flow chart showing the steps of preparing the cheese in the manufacturing method of cheese cheonggukjang.

Advantages and features of the present invention, and methods for achieving them will be clarified with reference to embodiments described below in detail. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various different forms, and only the present embodiments allow the disclosure of the present invention to be complete, and the general knowledge in the technical field to which the present invention pertains. It is provided to fully inform the holder of the scope of the invention, and the invention is only defined by the scope of the claims.

Unless otherwise defined, all terms (including technical and scientific terms) used in the present specification may be used as meanings commonly understood by those skilled in the art to which the present invention pertains. In addition, terms defined in the commonly used dictionary are not ideally or excessively interpreted unless specifically defined.

Hereinafter, it will be described as a method of manufacturing cheese cheonggukjang mixed with cheese and cheonggukjang according to an embodiment of the present invention.

Figure 1 is a flow chart showing a method of manufacturing a cheese cheonggukjang according to an embodiment of the present invention, Figure 2 is a flow chart showing the steps of preparing a raw cheonggukjang, a method of manufacturing a cheese cheonggukjang, Figure 3 is a method of manufacturing a cheese cheonggukjang , It is a flowchart showing the steps to prepare the cheese.

First, referring to Figure 1, the method of manufacturing a cheese cheonggukjang mixed with cheese and cheonggukjang according to an embodiment of the present invention comprises the steps of preparing (S10) and preparing cheese (S20); It may include the step of forming a mixture by mixing the raw cheonggukjang and the cheese (S30), and preparing a cheese cheonggukjang by fermenting the mixture (S40).

Referring to Figures 1 to 3, each step will be described in more detail as follows. First, referring to Figures 1 and 2, of the manufacturing method of the cheese cheonggukjang, the step (S10) of preparing the raw cheonggukjang will be described as follows.

Preparing the fresh cheonggukjang (S10) is a step of preparing a culture solution and beans of the cheonggukjang fermentation seed (S110), steaming the beans (S120), and inoculating the culture solution of the fermented seed with the boiled beans It may include a step (S130) for performing pre-fermentation.

First, the step (S110) of preparing a culture medium and soybeans for the fermentation of Cheonggukjang is as follows. The step of preparing the beans may be performed as follows. Soybeans can be provided, for example, in soybeans or baektae, washing the provided beans and removing foreign matter. At this time, beans can be washed in various ways by ultrasonic waves, conveyors, nozzles, and the like. After washing the beans, a subsequent steaming process is performed based on the washed beans.

The step of preparing a culture solution of fermented seed bacteria proceeds as follows. Here, the fermentation spawn is Bacillus subtilis or Lactococcus lactis. The culture solution of the fermented seed germ can be obtained by culturing the fermented seed germ in TSB (Tryptic Soy Broth) medium for 10-12 hours. If the incubation time is less than 10 hours, it may not be possible to obtain sufficient seed for fermenting soybeans. When the cultivation time exceeds 12 hours, bacteria other than the seed bacteria contributing to the fermentation of soybeans may be cultured, and it may be difficult to manufacture a cheonggukjang with excellent flavor and flavor.

As described above, after the preparation of the fermentation seed culture medium and soybeans is completed, the step (S120) of steaming the beans is performed. Before performing the steaming step, if necessary, a soaking step called soybean water can be selectively performed. The soaking step is a step of immersing the washed beans in water, the weight of water is 2 to 5 times the weight of soybeans, and the soaking time may be 6 to 12 hours. If the immersion time is less than the above numerical range, there is a concern that the white peach is not sufficiently blown and there is a fear of deterioration of the flavor of the final manufactured chungkukjang, and if it exceeds the above numerical range, the immersion time is prolonged and the moisture content of the baektae may be excessively high. In addition, there may be problems such as deterioration or deterioration of quality and fear of corruption and delay in manufacturing time.

Meanwhile, the steaming step of the soybean may be performed for 3 to 5 hours in a temperature of 120°C to 125°C and a vapor pressure atmosphere of 1 to 3 kg/cm2. If the temperature of the steaming step is less than 120°C, the steaming of the beans is not performed well, and the subsequent fermentation process may be difficult. On the other hand, if the temperature of the steaming step exceeds 125 °C, soybeans are excessively steamed, and the texture of Cheonggukjang may be reduced.

When the steaming time is less than 3 hours, the fermentation time of the fermentation step is excessively performed because there is insufficient steaming of the beans, and fermentation itself may not be performed well. . In addition, when the steaming time exceeds 5 hours, due to excessive steaming, the moisture content of soybeans is excessively large, resulting in loss of nutritional value, and there is a risk of spoilage in the fermentation step.

Prefermentation is performed by inoculating the boiled soybean with the culture solution of the fermentation spawn described above (S130).

By inoculating only the fermented seeds of Cheonggukjang prepared and extracted in advance into steamed soybeans, the fermentation by various germs can be blocked to prevent stability and odor. In the case of the existing fermentation of Cheonggukjang, the fermentation by Bacillus cereus E. coli proceeds with the stability of Bacillus subtilis and other miscellaneous bacteria contained in the rice straw due to fermentation using rice straw. There was a problem, and it also caused discomfort to people due to odor caused by fermentation. Since the present invention only induces fermentation by the specific fermentation seed, only the fermentation by the tukjung seed, the above-mentioned problems are prevented beforehand, thereby securing stability and blocking the odor caused by fermentation of various germs, thereby improving the quality of cheonggukjang and improving taste and odor. .

The culture medium is obtained by culturing, for example, a Bacillus subtilis strain in TSB (Tryptic Soy Broth) medium, and the culture medium may be mixed at a ratio of 0.5 to 5 parts by weight with respect to 100 parts by weight of steamed beans. When the mixing ratio of the fermentation seed culture medium is less than 0.5 parts by weight, the effect of promoting fermentation according to the culture medium is insignificant, and when it is added in excess of 5 parts by weight, the concentration of the strain increases and the deviation in the fermentation degree during the fermentation period increases. There is a fear that will occur.

The fermented soybeans are pre-fermented. The step of performing the pre-fermentation is performed for 35 to 50 hours in a temperature atmosphere of 35°C to 45°C. If the pre-fermentation temperature is less than 35°C or the pre-fermentation time is less than 35 hours, the progress of the pre-fermentation is slow, and if the pre-fermentation temperature exceeds 45°C or the fermentation time exceeds 50 hours, the beans will rot in the fermentation step. There is a possibility. Through the above process, the fresh blueberry chief is prepared.

Subsequently, with reference to FIGS. 1 and 3, a step (S20) of preparing cheese among the methods of manufacturing the cheese Chungkookjang will be described as follows.

Preparing the cheese (S20) includes preparing the milk (S210), mixing the milk and the cheonggukjang powder to prepare a premix (S220), and adding the acidity regulator to the premix and heating it. (S230), after preparing the cheese curd and whey by solidifying the preliminary mixture, may include the step of removing the whey (S240).

For milk, general milk, goat milk, and sheep's milk may be used.

Prepare a premix by mixing Woogyu and Cheonggukjang powder (S220). Cheonggukjang powder may be mixed in a proportion of 30 to 35 parts by weight based on 1000 parts by weight of the milk. Cheonggukjang powder can be mixed to remove the milky flavor and improve the flavor of the cheese. If the content of cheonggukjang powder is less than 30 parts by weight, the effect of improving the flavor may not be sufficient, and if it exceeds 35 jungrangbu, the flavor of milk can be caught, but the peculiar smell of chungkukjang becomes stronger, and the effect of improving the flavor may be insignificant.

Next, the acidity adjusting agent is added to the pre-mixed mixture of milk and cheonggukjang powder and heated (S230).

The hardness of the premix can be controlled by adding an acidity regulator. The acidity regulator may be any one selected from the group consisting of lemon juice, citric acid, malic acid, tartaric acid, lactic acid, succinic acid, sodium phosphate, sodium citrate, and potassium phosphate. Here, the acidity adjusting agent may be mixed in a proportion of 2 to 5 parts by weight based on 1000 parts by weight of the milk. If the flavor of the acidity adjusting agent is less than 2 parts by weight, curd formation of the premix may be lowered, and when the flavor of the acidity adjusting agent exceeds 5 parts by weight, whey separation may be difficult in the premix.

Next, after preparing the cheese curd and whey by solidifying the premix, the whey is removed (S240).

To coagulate the premix to produce cheese curds and whey, Lactococcus lactis or Rennet enzyme is added to the premix. The lactobacillus (Lactococcus lactis) or rennet enzyme is added to the premix and left for 5 to 15 minutes to coagulate the premix. With coagulation, the premix is converted into cheese curd and whey. The converted whey is removed, and finally homemade cheese is obtained.

Subsequently, the prepared raw cheonggukjang and homemade cheese are mixed to form a mixture (S30). At this time, the mixture is mixed in the ratio of 1:1 to 3:1 with the raw cheonggukjang and the cheese. Within the above range, the flavor of Cheonggukjang and cheese is maximized, and the general consumer's reluctance is the least.

Subsequently, a mixture of raw cheonggukjang and homemade cheese is fermented to finally prepare cheese cheonggukjang (S40).

Fermentation may be performed under the following conditions. The relative humidity in the fermentation room to ferment the mixture is maintained to 90 to 98%, the humidity is controlled through a mist generator installed at the top of each corner of the fermentation room, and aerobic fermentation is promoted by supplying air using a blower. Order. The temperature of the fermentation room is maintained at 35 to 45°C, preferably 40 to 41°C. Fermentation time in the fermentation room is 35 to 40 hours, preferably 37 to 40 hours, judging the degree of fermentation, adjustment of about 1 to 2 hours can be adjusted by a person skilled in the art.

During mass production of Cheonggukjang, most of the methods are fermented in a fermentation room by placing beans that have been washed, soaked and steamed in a large container, basket, or sack. In the manufacturing process of Cheonggukjang by the conventional method, fermentation is not uniformly performed in the part where the beans are aggregated with each other during the fermentation process of the soybean or the aeration condition is not achieved, that is, it is only partially fermented, so that the amount of hyphae is small and quality deterioration such as flavor occurs. . In addition, even when fermenting in large quantities or dividing fermentation all at once, when placed in a condition where air is not sufficiently supplied between beans, there is not enough fermentation to have a rich flavor as cheonggukjang, and a bitter taste may occur. There was a fear that it would not be able to attract the eyes of the consumer visually, but the present invention solved this problem and the Cheonggukjang was prepared.

Hereinafter, the present invention will be described in more detail through examples. These examples are only intended to illustrate the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

Example: Preparation of cheese cheonggukjang

Washed 2500 g of domestic raw beans, soaked in water for about 8 hours, and then steamed for 3 hours in a vapor pressure atmosphere of 1.5 kg/cm 2 at 122°C. After adding 30 g of Bacillus subtilis culture to the boiled soybean, pre-fermentation was performed at a temperature of 40° C. to prepare a fresh cheonggukjang.

After mixing 1000 g of milk and 32 g of Cheonggukjang powder, 4 g of lemon juice was added as an acidity regulator and heated for 2 hours. Subsequently, a lennet enzyme was added, cheese curd and whey were produced, and then whey was removed to finally obtain homemade cheese.

After forming a mixture of 1000 g of the prepared raw cheonggukjang and 500 g of homemade cheese, the mixture was fermented for about 40 hours in a temperature atmosphere of 40° C., and finally cheese cheonggukjang was prepared.

Comparative Example: Commercial Cheonggukjang and Natto Purchase

CJ Cheonggukjang, which was manufactured and marketed in a traditional manner, was purchased, and commercially produced Pulmuone's domestic soybean raw natto (real power, hereinafter, "Pulmuone Natto") was purchased.

Experimental Example: Sensory test

Sensory tests were conducted on the above Examples and Comparative Examples. A blind test was conducted by randomly selecting 100 male and female adults aged 20 to 60 as a panel. After each panel tasted the examples and comparative examples, the taste (taste), time (color), smell (aroma), flavor, and overall preference were evaluated by a 10-point evaluation method.

division taste Time smell zest General Symbol Example 9.5 9.5 9.1 9.2 9.4 Pulmuone Nato 9.3 9.4 9.1 9.1 9.2 CJ Cheonggukjang 8.8 8.4 7.5 8.0 8.2

Sensory test (10: very good, 8: good, 6: moderate, 4: slightly bad, 2: bad, 0: very bad)

The above table is the average of sensory evaluations for 53 adult male and female panels aged 20 to 60 years. As shown in Table 1, it was found that in all sensory test items, the examples were significantly higher than the comparative examples. That is, it was found that the cheese cheonggukjang according to the present invention is a product that attracts consumers' preferences in all aspects.

Although the embodiments of the present invention have been described above, the present invention is not limited to the above embodiments, and may be manufactured in various different forms, and those skilled in the art to which the present invention pertains have technical spirit of the present invention. However, it will be understood that other specific forms may be practiced without changing essential features. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Claims (14)

In the method of manufacturing cheese cheonggukjang mixed with cheese and cheonggukjang,
Preparing the chief of soup;
Preparing cheese;
Forming a mixture by mixing the raw cheonggukjang and the cheese; And
Comprising the step of fermenting the mixture to prepare a cheese cheonggukjang,
A method of manufacturing cheese cheonggukjang with a mixture of cheese and cheonggukjang According to claim 1,
The step of preparing the fresh cheonggukjang,
Cheonggukjang fermentation of the culture medium and preparing the beans, and the step of steaming the beans, and comprising the step of inoculating the cultured medium of the fermented seed with the boiled beans to perform pre-fermentation Cheese Cheonggukjang with Cheonggukjang. According to claim 2,
The fermentation seed is Bacillus subtilis (Bacillus subtilis) or lactic acid bacteria (Lactococcus lactis) characterized in that the cheese and Cheonggukjang mixed cheese cheonggukjang manufacturing method. The method of claim 3,
The fermentation broth culture medium is a method of manufacturing cheese cheonggukjang mixed with cheese and cheonggukjang, characterized in that the fermentation cultivation is cultured in TSB (Tryptic Soy Broth) medium for 10-12 hours. According to claim 2,
The culture medium is a method of manufacturing cheese cheonggukjang mixed with cheese and cheonggukjang, characterized in that the ratio of 0.5 to 5 parts by weight relative to 100 parts by weight of the steamed beans. According to claim 2,
The step of steaming the beans is a method of manufacturing cheese cheonggukjang mixed with cheese and cheonggukjang, characterized in that it is carried out for 3 to 5 hours in a temperature of 120°C to 125°C and a vapor pressure atmosphere of 1 to 3 kg/cm 2. According to claim 2,
The step of performing the pre-fermentation is a method of manufacturing cheese cheonggukjang mixed with cheese and cheonggukjang, characterized in that it is performed for 35 to 50 hours in a temperature atmosphere of 35°C to 45°C. According to claim 1,
The step of preparing the cheese,
Preparing milk, mixing the milk and cheonggukjang powder to prepare a preliminary mixture, adding and heating an acidity regulator to the premix, and solidifying the premix to prepare cheese curds and whey After, the method of manufacturing a cheese cheonggukjang mixed with cheese and cheonggukjang characterized in that it comprises the step of removing the whey. The method of claim 8,
The cheonggukjang powder is a method of manufacturing cheese cheonggukjang with a mixture of cheese and cheonggukjang, characterized in that the milk is mixed at a ratio of 30 to 35 parts by weight with respect to 1000 parts by weight of milk. The method of claim 8,
The acidity regulator is a cheese characterized in that any one selected from the group consisting of lemon juice, citric acid, malic acid, tartaric acid, lactic acid, succinic acid, sodium phosphate, sodium citrate and potassium phosphate Cheese Cheonggukjang with mixed Cheonggukjang. The method of claim 10,
The acidity adjusting agent is a method of manufacturing cheese cheonggukjang mixed with cheese and cheonggukjang, characterized in that it is mixed at a ratio of 2 to 5 parts by weight with respect to 1000 parts by weight of the milk. The method of claim 8,
To coagulate the preliminary mixture, a method of manufacturing cheese cheonggukjang with a mixture of cheese and cheonggukjang, characterized by adding lactic acid bacteria (Lactococcus lactis) or lennet enzyme to the preliminary mixture. According to claim 1,
The mixture is a method of manufacturing cheese cheonggukjang mixed with cheese and cheonggukjang, characterized in that the raw cheonggukjang and the cheese are mixed in a ratio of 1:1 to 3:1. According to claim 1,
Fermentation of the mixture is a method of manufacturing cheese cheonggukjang mixed with cheese and cheonggukjang, characterized in that it is conducted for 35 to 50 hours in a temperature atmosphere of 35°C to 45°C.

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