KR20230172843A - Solid Block Soup for Fermented Soybean Stew - Google Patents
Solid Block Soup for Fermented Soybean Stew Download PDFInfo
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- KR20230172843A KR20230172843A KR1020220073517A KR20220073517A KR20230172843A KR 20230172843 A KR20230172843 A KR 20230172843A KR 1020220073517 A KR1020220073517 A KR 1020220073517A KR 20220073517 A KR20220073517 A KR 20220073517A KR 20230172843 A KR20230172843 A KR 20230172843A
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Classifications
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L23/10—Soup concentrates, e.g. powders or cakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Landscapes
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- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
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- Seasonings (AREA)
Abstract
본 발명은 청국장 찌게용 건더기 블록 스프에 관한 것으로, 건더기 블록 100중량부에 이취제거제 0.1~1중량부를 혼합한 후에 동결건조하되, 상기 건더기 블록은 김치맛 블록, 야채맛 블록, 전골맛 블록 및 무청시래기맛 블록으로 구성된 군으로부터 선택된 어느 하나인 것을 기술적 특징으로 하며, 장기간 보존이 가능할 뿐만 아니라 다양한 맛의 청국장 찌게를 제조할 수 있는 장점이 있으며, 청국장의 이취를 제거하여 섭취가 용이한 장점이 있다. The present invention relates to an ingredient block soup for Cheonggukjang stew, where 0.1 to 1 part by weight of an off-flavor remover is mixed with 100 parts by weight of the ingredient block and then freeze-dried, wherein the ingredient block consists of a kimchi flavor block, a vegetable flavor block, a hot pot flavor block, and a radish radish block. It has the technical characteristic of being one selected from the group consisting of radish flavored blocks, and has the advantage of being able to be preserved for a long time as well as producing Cheonggukjang stew with various flavors, and has the advantage of being easy to consume by removing the off-flavor of Cheonggukjang. .
Description
본 발명은 청국장 찌게용 건더기 블록 스프에 관한 것으로, 보다 상세하게는 장기간 보존이 가능할 뿐만 아니라 다양한 맛의 청국장 찌게를 제조할 수 있으며, 청국장의 이취를 제거하여 섭취가 용이한, 청국장 찌게용 건더기 블록 스프에 관한 것이다.The present invention relates to a block soup for Cheonggukjang stew, and more specifically, to a block soup for Cheonggukjang stew, which not only allows for long-term preservation, but also allows the production of Cheonggukjang stew with various flavors, and is easy to consume by removing the off-flavor of Cheonggukjang. It's about soup.
우리나라의 전통 발효식품인 청국장의 재래식 제조방법은 가을에서 이듬해 봄까지 메주콩을 쑤어 식기 전에 시루에 볏짚을 깔고, 그 위 뜨거운 메주콩을 담은 뒤 아랫목에 이불을 씌워 발효시킨다. 그러면 콩과 볏짚에 붙어 있는 고초균(Bacillus subtilis)이 번식하여 끈끈한 점물질이 생성되고 특유한 냄새와 감칠맛을 내는 청국장이 만들어진다. 그러나 청국장은 발효시 특이한 냄새와 번거로운 제조법 등 어려움이 있어, 전통 미각을 자랑하는 청국장이 우리들의 식탁에서 점점 사라져 가고 있다.The traditional method of making Cheonggukjang, Korea's traditional fermented food, is to pick soybeans from fall to the spring of the following year, spread rice straw on a rice bowl before it cools, put hot soybeans on top, and cover the lower neck with a blanket to ferment them. Then, Bacillus subtilis attached to the beans and rice straw multiplies, producing a sticky substance and producing Cheonggukjang, which has a unique smell and rich taste. However, Cheonggukjang, which boasts a traditional taste, is gradually disappearing from our tables due to difficulties such as a peculiar smell and cumbersome manufacturing method during fermentation.
청국장은 항산화, 혈전 용해, 항생물질 분비, 혈당 및 혈청 지질 감소, 암세포 억제, DNA 손상 회복 작용, 비만, 암, 혈전, 당뇨, 고혈압 등에 효능이 있다고 하여 가루, 환, 캡슐 등 건강식품으로 쓰이고 있다. 청국장에서 분비되는 점질물은 글루탐산 중합체인 γ-PGA(γ-polyglutamic acid)와 프락토스 중합체인 레반(levan)이다. γ-PGA는 흡수성이 3,000 배나 되며, 식품, 화장품, 의약 등에 사용된다. 이들의 효능은 펩티드에 의한 것이 많다. 또, 청국장 제조에 이용되는 콩에는 생리활성 물질로 알려진 트립신 저해제(trypsin inhibitor), 이소플라본(isoflavones), 피트산(phytic acid), 사포닌(saponins), 리그닌(lignin), 비타민 E(vitamin E)와 불포화 지방산 등의 성분이 포함되어 항돌연변이 효과 및 항암 효과를 나타내는 것으로 알려져 있다. 그 중 레반은 프락토스(fructose)가 β-2,6 결합한 사슬 끝에 글루코오스가 결합되어 있으며, 다이어트, 장내 유용 유산균의 생성 촉진, 철분 및 칼슘 흡수력 증가 작용으로 빈혈을 개선시킨다. 펩티드는 수많은 생리활성 및 기능성을 가지고 있으며, 청국장균이 콩단백질을 가수분해하여 중간산물로 생산한다. Cheonggukjang is said to be effective in antioxidants, blood clot dissolution, antibiotic secretion, blood sugar and serum lipid reduction, cancer cell inhibition, DNA damage recovery, obesity, cancer, blood clots, diabetes, and high blood pressure, and is used as health food such as powder, pills, and capsules. . The mucous substances secreted from Cheonggukjang are γ-PGA (γ-polyglutamic acid), a glutamic acid polymer, and levan, a fructose polymer. γ-PGA is 3,000 times more absorbent and is used in food, cosmetics, and medicine. Many of their effects are due to peptides. In addition, the beans used to make Cheonggukjang contain trypsin inhibitor, isoflavones, phytic acid, saponins, lignin, and vitamin E, which are known to be bioactive substances. It is known to have anti-mutagenic and anti-cancer effects as it contains ingredients such as and unsaturated fatty acids. Among them, levan has glucose bound to the end of the fructose β-2,6 chain, and improves anemia through diet, promoting the production of useful lactic acid bacteria in the intestines, and increasing iron and calcium absorption. Peptides have numerous physiological activities and functionalities, and are produced as intermediate products by Cheongguk enteric bacteria hydrolyzing soy protein.
이와 같은 청국장은 보관 중 변질되기 쉬울 뿐 아니라, 특유의 냄새로 인하여 보관하기에 꺼려지고, 조리도 번거로운 문제점이 있다. 이에 따라, 보관성이 향상되고 조리가 간편하면서도 기호성과 건강 기능성을 향상시킬 수 있는 청국장의 개발이 이루어지고 있다.This kind of Cheonggukjang is not only prone to deterioration during storage, but is also difficult to store due to its unique odor, and cooking is also cumbersome. Accordingly, the development of Cheonggukjang, which has improved storage properties, is easy to cook, and can improve palatability and health functionality, is being developed.
대한민국등록특허공보 제10-1996384호(2019.07.04.)에는 기능성 청국장 블록의 제조방법이 개시되어 있다.Republic of Korea Patent Publication No. 10-1996384 (2019.07.04.) discloses a manufacturing method of a functional Cheonggukjang block.
상기 기능성 청국장 블록의 제조방법은 장기간 보존이 가능한 장점이 있지만, 다양한 맛의 청국장 찌게를 제조할 수 없는 단점이 있다.The manufacturing method of the functional Cheonggukjang block has the advantage of enabling long-term preservation, but has the disadvantage of not being able to produce Cheonggukjang stew with various flavors.
본 발명의 목적은 장기간 보존이 가능할 뿐만 아니라 다양한 맛의 청국장 찌게를 제조할 수 있는. 청국장 찌게용 건더기 블록 스프를 제공하는 것이다. The purpose of the present invention is to produce Cheonggukjang stew with various flavors as well as long-term preservation. We provide block soup with ingredients for Cheonggukjang stew.
본 발명의 다른 목적은 청국장의 이취를 제거하여 섭취가 용이한, 청국장 찌게용 건더기 블록 스프를 제공하는 것이다. Another object of the present invention is to provide a block soup for Cheonggukjang stew that removes the off-flavor of Cheonggukjang and is easy to consume.
상기 목적을 달성하기 위하여 본 발명은 다음과 같은 수단을 제공한다.In order to achieve the above object, the present invention provides the following means.
본 발명은, 건더기 블록 100중량부에 이취제거제 0.1~1중량부를 혼합한 후에 동결건조하되, 상기 건더기 블록은 김치맛 블록, 야채맛 블록, 전골맛 블록 및 무청시래기맛 블록으로 구성된 군으로부터 선택된 어느 하나인, 청국장 찌게용 건더기 블록 스프를 제공한다. In the present invention, 0.1 to 1 part by weight of an off-flavor remover is mixed with 100 parts by weight of a dry matter block and then freeze-dried, wherein the dry matter block is any selected from the group consisting of a kimchi flavor block, a vegetable flavor block, a hotpot flavor block, and a radish radish radish flavor block. Hanain, we provide block soup with ingredients for Cheonggukjang stew.
상기 김치맛 블록은 다진배추김치 50중량%, 두부 30중량%, 양파 5중량%, 대파 5중량%, 고추 5중량% 및 고추가루 5중량%를 포함하며, 상기 야채맛 블록은 애호박 35중량%, 두부 35중량%, 표고버섯 11중량%, 양파 6중량%, 대파 6중량%, 고추 6중량% 및 고추가루 1중량%를 포함하며, 상기 전골맛 블록은 차돌박이 10중량%, 애호박 27중량%, 두부 27중량%, 표고버섯 10중량%, 양파 5중량%, 대파 5중량%, 고추 5중량%, 고추가루 1중량% 및 사골육수분말 10중량%를 포함하며, 상기 무청시래기맛 블록은 무침시래기 70중량%, 대파 7중량%, 고추 7중량%, 고추가루 2중량% 및 멸치육수분말 14중량%를 포함한다.The kimchi flavor block includes 50% by weight of chopped cabbage kimchi, 30% by weight of tofu, 5% by weight of onion, 5% by weight of green onion, 5% by weight of red pepper, and 5% by weight of red pepper powder, and the vegetable flavor block includes 35% by weight of zucchini. , contains 35% by weight of tofu, 11% by weight of shiitake mushrooms, 6% by weight of onions, 6% by weight of green onions, 6% by weight of red pepper, and 1% by weight of red pepper powder, and the hotpot flavor block is 10% by weight of marbled meat and 27% by weight of zucchini. , 27% by weight of tofu, 10% by weight of shiitake mushrooms, 5% by weight of onions, 5% by weight of green onions, 5% by weight of red pepper, 1% by weight of red pepper powder, and 10% by weight of bone broth powder, and the radish green radish flavor block is seasoned. It contains 70% by weight of sea radish, 7% by weight of green onions, 7% by weight of red pepper, 2% by weight of red pepper powder, and 14% by weight of anchovy broth powder.
상기 사골육수분말은 정제수 100중량부에 소뼈 20~30중량부, 사과 1~5중량부, 클로렐라 1~5중량부, 자염 1~5중량부 및 인진쑥 1~5중량부를 가하고 120~130℃에서 6~7시간 동안 가열하고 여과한 후에 동결건조하고 분말화하여 사용하며, 상기 무침시래기는 시래기 100중량부에 된장 1~5중량부, 들기름 5~10중량부 및 마늘 1~3중량부를 가하고 무친 후에 건조한 것을 사용하며, 상기 멸치육수분말은 산소수 100중량부에 멸치 10~20중량부 및 다시마 1~5중량부를 가하고 100~110℃에서 1~2시간 동안 가열하고 여과한 후에 동결건조하고 분말화하여 사용하며, 상기 산소수는, 정제수를 활성화 처리하는 단계(S 1); 및 상기 활성화 처리된 정제수에 산소를 주입하는 단계(S 2); 를 포함하여 제조하며, 상기 활성화 처리는 정제수를 세라믹 볼이 구비된 탱크를 통과시키며, 상기 세라믹 볼은 혼합물 100중량부에 물 10중량부를 가하고 1,300℃에서 10시간 동안 소성하고 분말화한 세라믹분말 100중량부에 PVA 5중량부를 가하고 제환기를 이용하여 세라믹 볼 형태로 성형한 후 1,350℃에서 5시간 동안 소성하여 제조한 것을 사용하며, 상기 혼합물은 산화규소(SiO2) 40중량%, 알루미나(Al2O3) 19.5중량%, 지르코니아(ZrO2) 13.5중량%, 타이타니아(TiO2) 5.5중량%, 산화제2철(Fe2O3) 4.5중량%, 산화망간(MnO2) 4.0중량%, 산화동(CuO) 3.5중량%, 산화리튬(LiO2) 4.5중량% 및 탄산바륨(BaCO3) 5.0중량%를 포함한다. The bone broth powder is prepared by adding 20 to 30 parts by weight of beef bones, 1 to 5 parts by weight of apples, 1 to 5 parts by weight of chlorella, 1 to 5 parts by weight of wild salt, and 1 to 5 parts by mugwort to 100 parts by weight of purified water and stirring at 120 to 130°C. It is used by heating and filtering for 6 to 7 hours, then freeze-drying and powdering. The seasoned siraegi is seasoned by adding 1 to 5 parts by weight of soybean paste, 5 to 10 parts by weight of perilla oil and 1 to 3 parts by weight of garlic to 100 parts by weight of siraegi. The dried anchovy broth powder is prepared by adding 10 to 20 parts by weight of anchovies and 1 to 5 parts by weight of kelp to 100 parts by weight of oxygenated water, heating at 100 to 110°C for 1 to 2 hours, filtering, freeze-drying, and powder. The oxygen water is used by activating purified water (S 1); and injecting oxygen into the activated purified water (S 2); The activation treatment is performed by passing purified water through a tank equipped with ceramic balls, and the ceramic balls are made by adding 10 parts by weight of water to 100 parts by weight of the mixture, firing at 1,300°C for 10 hours, and pulverizing ceramic powder 100. It is prepared by adding 5 parts by weight of PVA, molding it into a ceramic ball shape using a ventilation machine, and then firing it at 1,350°C for 5 hours. The mixture contains 40% by weight of silicon oxide (SiO 2 ) and alumina (Al). 2 O 3 ) 19.5% by weight, zirconia (ZrO 2 ) 13.5% by weight, titania (TiO 2 ) 5.5% by weight, ferric oxide (Fe 2 O 3 ) 4.5% by weight, manganese oxide (MnO 2 ) 4.0% by weight, copper oxide (CuO) 3.5% by weight, lithium oxide (LiO 2 ) 4.5% by weight, and barium carbonate (BaCO 3 ) 5.0% by weight.
상기 이취제거제는, 스테비아발효액 30중량%, 블랙베리발효액 30중량%, 아로니아발효액 30중량%, 알룰로스 4중량%, 진피추출액 4중량%, 아로니아식초 1중량% 및 수용성 프로폴리스 1중량%를 포함하며, 상기 스테비아발효액는, 스테비아잎 100중량부에 정제수 70중량부를 가하고 110℃에서 20분 동안 가열한 후 여과하여 스테비아잎추출액을 수득하는 단계; 및 상기 스테비아잎추출액 100중량부에 복분자종균 5중량부를 가하고 25℃에서 10시간 동안 발효시킨 후 여과하는 단계; 를 포함하여 제조한 것을 사용하며, 상기 복분자종균은, 복분자 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 복분자 추출액을 제조하는 단계; 옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하는 단계; 및 상기 배지 100중량부에 상기 복분자 추출액 50중량부를 가하고 27℃에서 10일 동안 발효시키는 단계;를 포함하여 제조한 것을 사용하며, 상기 블랙베리발효액은 블랙베리착즙액 100중량부에 효모 6중량부를 가하고 26℃에서 20시간 동안 발효시켜 제조한 것을 사용하며, 상기 아로니아 발효액은 아로니아 60중량% 및 이소말토올리고당 40중량%를 혼합한 후 26℃에서 10일 동안 발효시켜 제조한 것을 사용하며, 상기 진피추출액은 진피 100중량부에 90%(v/v) 에탄올 800중량부를 가하고 24℃에서 10시간 방치한 후 여과하여 제조한 것을 사용하며, 상기 아로니아식초는, 정제수 100중량부에 아로니아 50중량부를 가하고 110℃에서 30분 동안 가열한 후에 여과하여 아로니아추출액을 수득하는 단계; 상기 아로니아추출액 100중량부에 액화효소 5중량부를 첨가하고 70℃에서 40분 동안 액화시키는 단계; 상기 액화된 아로니아추출액 100중량부에 당화효소 5중량부를 첨가하고 70℃에서 40분 동안 당화시키는 단계; 상기 당화된 아로니아추출액 100중량부에 효모 5중량부를 가하고 29℃에서 5일 동안 알코올 발효시켜 알코올발효액을 수득하는 단계; 상기 알코올발효액 100중량부에 초산균 6중량부를 가하고 29℃에서 7일 동안 초산 발효시켜 초산발효액을 제조하는 단계; 및 상기 초산발효액을 15℃에서 7일 동안 숙성시키는 단계;를 포함하여 제조한 것을 사용하며, 상기 수용성 프로폴리스는, 프로폴리스 원괴 100중량부에 90%(v/v) 에탄올 900중량부 및 다공성 키토산 10중량부를 가하고 30℃에서 4시간 동안 교반하여 추출하는 단계; 상기 프로폴리스 추출물을 농축하여 에탄올을 제거하는 단계; 및 상기 프로폴리스 농축물 100중량부에 울금 10중량부를 혼합하고 30℃에서 4시간 동안 교반하는 단계; 를 포함하여 제조한 것을 사용하며, 상기 다공성 키토산은 키토산 용액 100중량부에 소성 굴폐각 5중량부를 가하고 60℃에서 10시간 동안 교반한 후에 동결건조하여 제조한 것을 사용하며, 상기 키토산 용액은 5%의 아세트산 수용액 100중량부에 키토산 분말 10중량부를 용해시켜 제조한 것을 사용하며, 상기 소성 굴폐각은 굴폐각을 세척하고 90℃에서 100분 동안 열풍건조 후 파쇄하여 얻은 분말을 1,200℃에서 1시간 동안 소성하여 제조한 것을 사용한다.The off-flavor remover is 30% by weight of stevia fermentation liquid, 30% by weight of blackberry fermentation liquid, 30% by weight of aronia fermentation liquid, 4% by weight of allulose, 4% by weight of dermal extract, 1% by weight of aronia vinegar, and 1% by weight of water-soluble propolis. The stevia fermentation liquid includes adding 70 parts by weight of purified water to 100 parts by weight of stevia leaves, heating at 110° C. for 20 minutes, and then filtering to obtain a stevia leaf extract; And adding 5 parts by weight of Bokbunja spores to 100 parts by weight of the stevia leaf extract, fermenting at 25°C for 10 hours, and then filtering; The Bokbunja spawn is prepared by adding 100 ml of sterilized water to 100 g of Bokbunja, pulverizing it with a grinder, squeezing juice, and then filtering to prepare a Bokbunja extract; Preparing a medium by mixing corn flour and galactose in a weight ratio of 1:1; And adding 50 parts by weight of the bokbunja extract to 100 parts by weight of the medium and fermenting at 27°C for 10 days. The blackberry fermentation liquid is prepared by adding 6 parts by weight of yeast to 100 parts by weight of the blackberry juice. The aronia fermentation broth is prepared by mixing 60% by weight of aronia and 40% by weight of isomaltooligosaccharide and then fermenting at 26°C for 10 days. The dermal extract is prepared by adding 800 parts by weight of 90% (v/v) ethanol to 100 parts by weight of dermis, leaving it at 24°C for 10 hours, and then filtering. Adding 50 parts by weight, heating at 110°C for 30 minutes, and then filtering to obtain aronia extract; Adding 5 parts by weight of liquefaction enzyme to 100 parts by weight of the aronia extract and liquefying it at 70°C for 40 minutes; Adding 5 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying it at 70°C for 40 minutes; Adding 5 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 29°C for 5 days to obtain an alcoholic fermentation broth; Preparing an acetic acid fermentation broth by adding 6 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation broth and performing acetic acid fermentation at 29°C for 7 days; and the step of maturing the acetic acid fermentation liquid at 15° C. for 7 days. The water-soluble propolis is prepared by adding 900 parts by weight of 90% (v/v) ethanol to 100 parts by weight of propolis ingots, and porosity. Extracting by adding 10 parts by weight of chitosan and stirring at 30°C for 4 hours; Concentrating the propolis extract to remove ethanol; And mixing 10 parts by weight of turmeric with 100 parts by weight of the propolis concentrate and stirring at 30° C. for 4 hours; The porous chitosan is prepared by adding 5 parts by weight of calcined oyster shells to 100 parts by weight of the chitosan solution, stirring at 60°C for 10 hours, and then freeze-drying. The chitosan solution contains 5% A product prepared by dissolving 10 parts by weight of chitosan powder in 100 parts by weight of acetic acid aqueous solution is used. The fired oyster closure shell is made by washing the oyster closure shell, drying it with hot air at 90°C for 100 minutes, and crushing the resulting powder. Use the product manufactured by firing.
본 발명에 따른 청국장 찌게용 건더기 블록 스프는 장기간 보존이 가능할 뿐만 아니라 다양한 맛의 청국장 찌게를 제조할 수 있는 장점이 있다. The block soup for Cheonggukjang stew according to the present invention has the advantage of not only being able to be preserved for a long period of time, but also producing Cheonggukjang stew with various flavors.
또한, 본 발명의 청국장 찌게용 건더기 블록 스프는 청국장의 이취를 제거하여 섭취가 용이한 장점이 있다. In addition, the block soup for Cheonggukjang stew of the present invention has the advantage of being easy to consume by removing the off-flavor of Cheonggukjang.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail as follows.
먼저, 본 발명에 따른 청국장 찌게용 건더기 블록 스프를 설명한다.First, the ingredient block soup for Cheonggukjang stew according to the present invention will be described.
본 발명의 청국장 찌게용 건더기 블록 스프는,The ingredient block soup for Cheonggukjang stew of the present invention,
건더기 블록 100중량부에 이취제거제 0.1~1중량부를 혼합한 후에 동결건조한다.Mix 0.1 to 1 part by weight of off-flavor remover with 100 parts by weight of dry matter block and then freeze-dry.
본 발명에 따른 청국장 찌게용 건더기 블록 스프는 동결건조함으로써, 조리시 간편하게 사용할 수 있으며, 항상 일정한 맛을 유지할 수 있으며, 장기간 보존이 가능한 장점이 있다.The solid block soup for cheonggukjang stew according to the present invention has the advantage of being freeze-dried, so it can be easily used when cooking, can always maintain a consistent taste, and can be preserved for a long period of time.
상기 건더기 블록은 김치맛 블록, 야채맛 블록, 전골맛 블록 및 무청시래기맛 블록으로 구성된 군으로부터 선택된 어느 하나일 수 있다.The dry food block may be any one selected from the group consisting of a kimchi flavor block, a vegetable flavor block, a hotpot flavor block, and a radish green radish flavor block.
본 발명은, 김치맛 블록, 야채맛 블록, 전골맛 블록 및 무청시래기맛 블록으로 구성된 군으로부터 선택된 어느 하나의 건더기 블록 스프를 이용하여 김치맛 청국장 찌게, 야채맛 청국장 찌게, 전골맛 청국장 찌게, 무청시래기맛 청국장 찌게 중에서 원하는 맛을 섭취할 수 있는 장점이 있다.The present invention is to produce kimchi-flavored cheonggukjang stew, vegetable-flavored cheonggukjang stew, jeongol-flavored cheonggukjang stew, and radish radish using any one ingredient block soup selected from the group consisting of kimchi flavor block, vegetable flavor block, hotpot flavor block, and radish radish flavor block. There is an advantage in that you can have the flavor you want among the radish-flavored cheonggukjang stew.
상기 김치맛 블록은 다진배추김치 50중량%, 두부 30중량%, 양파 5중량%, 대파 5중량%, 고추 5중량% 및 고추가루 5중량%를 포함한다. The kimchi flavor block includes 50% by weight of chopped cabbage kimchi, 30% by weight of tofu, 5% by weight of onion, 5% by weight of green onion, 5% by weight of red pepper, and 5% by weight of red pepper powder.
상기 야채맛 블록은 애호박 35중량%, 두부 35중량%, 표고버섯 11중량%, 양파 6중량%, 대파 6중량%, 고추 6중량% 및 고추가루 1중량%를 포함한다.The vegetable flavor block includes 35% by weight of zucchini, 35% by weight of tofu, 11% by weight of shiitake mushrooms, 6% by weight of onions, 6% by weight of green onions, 6% by weight of peppers, and 1% by weight of red pepper powder.
상기 전골맛 블록은 차돌박이 10중량%, 애호박 27중량%, 두부 27중량%, 표고버섯 10중량%, 양파 5중량%, 대파 5중량%, 고추 5중량%, 고추가루 1중량% 및 사골육수분말 10중량%를 포함한다.The hotpot flavor block includes 10% by weight of brisket, 27% by weight of zucchini, 27% by weight of tofu, 10% by weight of shiitake mushrooms, 5% by weight of onions, 5% by weight of green onions, 5% by weight of red pepper, 1% by weight of red pepper powder, and bone broth powder. Contains 10% by weight.
상기 육수분말은 정제수 100중량부에 소뼈 20~30중량부, 사과 1~5중량부, 클로렐라 1~5중량부, 자염 1~5중량부 및 인진쑥 1~5중량부를 가하고 120~130℃에서 6~7시간 동안 가열하고 여과한 후에 동결건조하고 분말화하여 사용한다.The broth powder is made by adding 20 to 30 parts by weight of beef bones, 1 to 5 parts by weight of apples, 1 to 5 parts by weight of chlorella, 1 to 5 parts by weight of salt and 1 to 5 parts by mugwort to 100 parts by weight of purified water and stirring at 120 to 130°C. After heating and filtering for ~7 hours, it is freeze-dried and powdered for use.
상기 무청시래기맛 블록은 무침시래기 70중량%, 대파 7중량%, 고추 7중량%, 고추가루 2중량% 및 멸치육수분말 14중량%를 포함한다.The radish radish flavor block contains 70% by weight of seasoned radish radish, 7% by weight of green onions, 7% by weight of red pepper, 2% by weight of red pepper powder, and 14% by weight of anchovy broth powder.
상기 무침시래기는 시래기 100중량부에 된장 1~5중량부, 들기름 5~10중량부 및 마늘 1~3중량부를 가하고 무친 후에 건조한 것을 사용하는 것이 바람직하다.It is preferable to use the marinated siraegi by adding 1 to 5 parts by weight of soybean paste, 5 to 10 parts by weight of perilla oil, and 1 to 3 parts by weight of garlic to 100 parts by weight of the seasoned radish, seasoned, and then dried.
상기 멸치육수분말은 산소수 100중량부에 멸치 10~20중량부 및 다시마 1~5중량부를 가하고 100~110℃에서 1~2시간 동안 가열하고 여과한 후에 동결건조하고 분말화하여 사용한다.The anchovy broth powder is used by adding 10 to 20 parts by weight of anchovies and 1 to 5 parts by weight of kelp to 100 parts by weight of oxygenated water, heating at 100 to 110°C for 1 to 2 hours, filtering, freeze-drying, and powdering.
상기 산소수는, The oxygen water is,
정제수를 활성화 처리하는 단계(S 1); 및Activating purified water (S 1); and
상기 활성화 처리된 정제수에 산소를 주입하는 단계(S 2);Injecting oxygen into the activated purified water (S 2);
를 포함하여 제조한다.Manufactured including.
상기 활성화 처리는 정제수를 세라믹 볼이 구비된 탱크를 통과시킨다.The activation process passes purified water through a tank equipped with ceramic balls.
상기 세라믹 볼은 혼합물 100중량부에 물 10중량부를 가하고 1,300℃에서 10시간 동안 소성하고 분말화한 세라믹분말 100중량부에 PVA 5중량부를 가하고 제환기를 이용하여 세라믹 볼 형태로 성형한 후 1,350℃에서 5시간 동안 소성하여 제조한다. The ceramic ball was made by adding 10 parts by weight of water to 100 parts by weight of the mixture, firing at 1,300°C for 10 hours, adding 5 parts by weight of PVA to 100 parts by weight of the powdered ceramic powder, molding it into a ceramic ball using a ventilation machine, and heating at 1,350°C. It is manufactured by firing for 5 hours.
상기 혼합물은 산화규소(SiO2) 40중량%, 알루미나(Al2O3) 19.5중량%, 지르코니아(ZrO2) 13.5중량%, 타이타니아(TiO2) 5.5중량%, 산화제2철(Fe2O3) 4.5중량%, 산화망간(MnO2) 4.0중량%, 산화동(CuO) 3.5중량%, 산화리튬(LiO2) 4.5중량% 및 탄산바륨(BaCO3) 5.0중량%를 포함한다. The mixture contains 40% by weight of silicon oxide (SiO 2 ), 19.5% by weight of alumina (Al 2 O 3 ), 13.5% by weight of zirconia (ZrO 2 ), 5.5% by weight of titania (TiO 2 ), and ferric oxide (Fe 2 O 3 ) . ) 4.5% by weight, manganese oxide (MnO 2 ) 4.0% by weight, copper oxide (CuO) 3.5% by weight, lithium oxide (LiO 2 ) 4.5% by weight, and barium carbonate (BaCO 3 ) 5.0% by weight.
상기 건더기 블록 100중량부에 이취제거제 0.1~1중량부를 포함하는 것이 바람직하며, 0.1중량부 미만 포함하면 청국장 특유의 이취 제거 효과가 미흡해지는 문제가 있고, 1중량부 초과 포함하면 김치맛, 야채맛, 전골맛 및 무청시래기맛을 느낄 수 없는 문제가 있다.It is preferable to include 0.1 to 1 part by weight of an off-flavor remover per 100 parts by weight of the dry matter block. If it is included less than 0.1 part by weight, there is a problem that the effect of removing the unique off-flavor of Cheonggukjang is insufficient, and if it is included in more than 1 part by weight, it tastes like kimchi and vegetables. , there is a problem that you cannot feel the taste of hotpot and radish green radish.
상기 이취제거제는, The off-odor remover,
스테비아발효액 30중량%, 블랙베리발효액 30중량%, 아로니아발효액 30중량%, 알룰로스 4중량%, 진피추출액 4중량%, 아로니아식초 1중량% 및 수용성 프로폴리스 1중량%를 포함한다.It contains 30% by weight of stevia fermentation liquid, 30% by weight of blackberry fermentation liquid, 30% by weight of aronia fermentation liquid, 4% by weight of allulose, 4% by weight of dermal extract, 1% by weight of aronia vinegar, and 1% by weight of water-soluble propolis.
상기 스테비아발효액의 제조방법은,The method for producing the stevia fermentation liquid is,
스테비아잎 100중량부에 정제수 70중량부를 가하고 110℃에서 20분 동안 가열한 후 여과하여 스테비아잎추출액을 수득하는 단계; 및Adding 70 parts by weight of purified water to 100 parts by weight of stevia leaves, heating at 110°C for 20 minutes, and then filtering to obtain a stevia leaf extract; and
상기 스테비아잎추출액 100중량부에 복분자종균 5중량부를 가하고 25℃에서 10시간 동안 발효시킨 후 여과하는 단계;Adding 5 parts by weight of Bokbunja spores to 100 parts by weight of the stevia leaf extract, fermenting at 25°C for 10 hours, and then filtering;
를 포함한다.Includes.
상기 복분자종균의 제조방법은,The manufacturing method of the bokbunja spawn is,
복분자 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 복분자 추출액을 제조하는 단계;Preparing a bokbunja extract by adding 100 ml of sterilized water to 100 g of bokbunja, grinding it with a grinder, squeezing juice, and then filtering;
옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하는 단계; 및 Preparing a medium by mixing corn flour and galactose in a weight ratio of 1:1; and
상기 배지 100중량부에 상기 복분자 추출액 50중량부를 가하고 27℃에서 10일 동안 발효시키는 단계;를Adding 50 parts by weight of the bokbunja extract to 100 parts by weight of the medium and fermenting at 27°C for 10 days;
포함한다.Includes.
상기 블랙베리발효액은 블랙베리착즙액 100중량부에 효모 6중량부를 가하고 26℃에서 20시간 동안 발효시켜 제조한다.The blackberry fermentation liquid is prepared by adding 6 parts by weight of yeast to 100 parts by weight of blackberry juice and fermenting at 26°C for 20 hours.
상기 아로니아 발효액은 아로니아 60중량% 및 이소말토올리고당 40중량%를 혼합한 후 26℃에서 10일 동안 발효시켜 제조한다.The aronia fermentation broth is prepared by mixing 60% by weight of aronia and 40% by weight of isomaltooligosaccharide and fermenting at 26°C for 10 days.
상기 진피추출액은 진피 100중량부에 90%(v/v) 에탄올 800중량부를 가하고 24℃에서 10시간 방치한 후 여과하여 제조한다The dermal extract is prepared by adding 800 parts by weight of 90% (v/v) ethanol to 100 parts by weight of dermis, leaving it at 24°C for 10 hours, and then filtering.
상기 아로니아식초의 제조방법은,The method for producing the aronia vinegar is,
정제수 100중량부에 아로니아 50중량부를 가하고 110℃에서 30분 동안 가열한 후에 여과하여 아로니아추출액을 수득하는 단계;Adding 50 parts by weight of aronia to 100 parts by weight of purified water, heating at 110°C for 30 minutes, and then filtering to obtain aronia extract;
상기 아로니아추출액 100중량부에 액화효소 5중량부를 첨가하고 70℃에서 40분 동안 액화시키는 단계;Adding 5 parts by weight of liquefaction enzyme to 100 parts by weight of the aronia extract and liquefying it at 70°C for 40 minutes;
상기 액화된 아로니아추출액 100중량부에 당화효소 5중량부를 첨가하고 70℃에서 40분 동안 당화시키는 단계;Adding 5 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying it at 70°C for 40 minutes;
상기 당화된 아로니아추출액 100중량부에 효모 5중량부를 가하고 29℃에서 5일 동안 알코올 발효시켜 알코올발효액을 수득하는 단계; Adding 5 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 29°C for 5 days to obtain an alcoholic fermentation broth;
상기 알코올발효액 100중량부에 초산균 6중량부를 가하고 29℃에서 7일 동안 초산 발효시켜 초산발효액을 제조하는 단계; 및Preparing an acetic acid fermentation broth by adding 6 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation broth and performing acetic acid fermentation at 29°C for 7 days; and
상기 초산발효액을 15℃에서 7일 동안 숙성시키는 단계;Aging the acetic acid fermentation liquid at 15°C for 7 days;
를 포함한다.Includes.
상기 수용성 프로폴리스의 제조방법은,The method for producing the water-soluble propolis is,
프로폴리스 원괴 100중량부에 90%(v/v) 에탄올 900중량부 및 다공성 키토산 10중량부를 가하고 30℃에서 4시간 동안 교반하여 추출하는 단계; Extracting by adding 900 parts by weight of 90% (v/v) ethanol and 10 parts by weight of porous chitosan to 100 parts by weight of propolis lumps and stirring at 30°C for 4 hours;
상기 프로폴리스 추출물을 농축하여 에탄올을 제거하는 단계; 및Concentrating the propolis extract to remove ethanol; and
상기 프로폴리스 농축물 100중량부에 울금 10중량부를 혼합하고 30℃에서 4시간 동안 교반하는 단계;Mixing 10 parts by weight of turmeric with 100 parts by weight of the propolis concentrate and stirring at 30° C. for 4 hours;
를 포함한다.Includes.
상기 다공성 키토산은 키토산 용액 100중량부에 소성 굴폐각 5중량부를 가하고 60℃에서 10시간 동안 교반한 후에 동결건조하여 제조한다.The porous chitosan is prepared by adding 5 parts by weight of calcined oyster shells to 100 parts by weight of the chitosan solution, stirring at 60°C for 10 hours, and then freeze-drying.
상기 키토산 용액은 5%의 아세트산 수용액 100중량부에 키토산 분말 10중량부를 용해시켜 제조한다.The chitosan solution is prepared by dissolving 10 parts by weight of chitosan powder in 100 parts by weight of a 5% acetic acid aqueous solution.
상기 소성 굴폐각은 굴폐각을 세척하고 90℃에서 100분 동안 열풍건조 후 파쇄하여 얻은 분말을 1,200℃에서 1시간 동안 소성하여 제조한다.The fired oyster shells are manufactured by washing the oyster shells, drying them with hot air at 90°C for 100 minutes, crushing them, and baking the powder obtained at 1,200°C for 1 hour.
청국장 찌게를 제조시, 청국장 100중량부에 본 발명의 청국장 찌게용 건더기 블록 스프 70~110중량부 포함하는 것이 바람직하다.When manufacturing Cheonggukjang stew, it is preferable to include 70 to 110 parts by weight of the Cheonggukjang stew block soup of the present invention per 100 parts by weight of Cheonggukjang stew.
본 발명에 따른 청국장 찌게용 건더기 블록 스프는 장기간 보존이 가능할 뿐만 아니라 다양한 맛의 청국장 찌게를 제조할 수 있는 장점이 있다. The block soup for Cheonggukjang stew according to the present invention has the advantage of not only being able to be preserved for a long period of time, but also producing Cheonggukjang stew with various flavors.
또한, 본 발명의 청국장 찌게용 건더기 블록 스프는 청국장의 이취를 제거하여 섭취가 용이한 장점이 있다. In addition, the block soup for Cheonggukjang stew of the present invention has the advantage of being easy to consume by removing the off-flavor of Cheonggukjang.
이하, 실시 예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시 예는 오로지 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들 실시 예에 의해 제한되는 것은 아니다. Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention and the scope of the present invention is not limited by these examples.
김치맛 건더기 블록 100중량부에 이취제거제 1중량부를 혼합한 후에 동결건조하여 청국장 찌게용 건더기 블록 스프를 제조하였다.1 part by weight of off-flavor remover was mixed with 100 parts by weight of kimchi-flavored dry matter block, and then freeze-dried to prepare dry matter block soup for Cheonggukjang stew.
상기 김치맛 건더기 블록은 다진배추김치 50중량%, 두부 30중량%, 양파 5중량%, 대파 5중량%, 고추 5중량% 및 고추가루 5중량%를 혼합하여 제조하였다.The kimchi-flavored dry matter block was prepared by mixing 50% by weight of chopped cabbage kimchi, 30% by weight of tofu, 5% by weight of onion, 5% by weight of green onion, 5% by weight of red pepper, and 5% by weight of red pepper powder.
상기 이취제거제는, 스테비아발효액 30중량%, 블랙베리발효액 30중량%, 아로니아발효액 30중량%, 알룰로스 4중량%, 진피추출액 4중량%, 아로니아식초 1중량% 및 수용성 프로폴리스 1중량%를 혼합하여 제조하였다.The off-flavor remover is 30% by weight of stevia fermentation liquid, 30% by weight of blackberry fermentation liquid, 30% by weight of aronia fermentation liquid, 4% by weight of allulose, 4% by weight of dermal extract, 1% by weight of aronia vinegar, and 1% by weight of water-soluble propolis. It was prepared by mixing.
상기 스테비아발효액는, 스테비아잎 100중량부에 정제수 70중량부를 가하고 110℃에서 20분 동안 가열한 후 여과하여 스테비아잎추출액을 수득하고, 상기 스테비아잎추출액 100중량부에 복분자종균 5중량부를 가하고 25℃에서 10시간 동안 발효시킨 후 여과하여 제조하였다.The stevia fermentation liquid was obtained by adding 70 parts by weight of purified water to 100 parts by weight of stevia leaves, heating at 110°C for 20 minutes, and then filtering to obtain a stevia leaf extract. 5 parts by weight of Bokbunja spores were added to 100 parts by weight of the stevia leaf extract and incubated at 25°C. It was prepared by fermenting for 10 hours and then filtering.
상기 복분자종균은, 복분자 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 복분자 추출액을 제조하고, 옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하고, 상기 배지 100중량부에 상기 복분자 추출액 50중량부를 가하고 27℃에서 10일 동안 발효시켜 제조하였다. The Bokbunja spawn was prepared by adding 100 ml of sterilized water to 100 g of Bokbunja, pulverizing it with a grinder, extracting juice, and then filtering to prepare Bokbunja extract, and mixing corn flour and galactose in a weight ratio of 1:1 to prepare a medium, and the medium It was prepared by adding 50 parts by weight of the bokbunja extract to 100 parts by weight and fermenting at 27°C for 10 days.
상기 블랙베리발효액은 블랙베리착즙액 100중량부에 효모 6중량부를 가하고 26℃에서 20시간 동안 발효시켜 제조하였다. The blackberry fermentation liquid was prepared by adding 6 parts by weight of yeast to 100 parts by weight of blackberry juice and fermenting at 26°C for 20 hours.
상기 아로니아 발효액은 아로니아 60중량% 및 이소말토올리고당 40중량%를 혼합한 후 26℃에서 10일 동안 발효시켜 제조하였다. The aronia fermentation broth was prepared by mixing 60% by weight of aronia and 40% by weight of isomaltooligosaccharide and fermenting at 26°C for 10 days.
상기 진피추출액은 진피 100중량부에 90%(v/v) 에탄올 800중량부를 가하고 24℃에서 10시간 방치한 후 여과하여 제조한 것을 사용하였다.The dermal extract was prepared by adding 800 parts by weight of 90% (v/v) ethanol to 100 parts by weight of dermis, leaving it at 24°C for 10 hours, and then filtering.
상기 아로니아식초는, 정제수 100중량부에 아로니아 50중량부를 가하고 110℃에서 30분 동안 가열한 후에 여과하여 아로니아추출액을 수득하고, 상기 아로니아추출액 100중량부에 액화효소 5중량부를 첨가하고 70℃에서 40분 동안 액화시키고, 상기 액화된 아로니아추출액 100중량부에 당화효소 5중량부를 첨가하고 70℃에서 40분 동안 당화시키고, 상기 당화된 아로니아추출액 100중량부에 효모 5중량부를 가하고 29℃에서 5일 동안 알코올 발효시켜 알코올발효액을 수득하고, 상기 알코올발효액 100중량부에 초산균 6중량부를 가하고 29℃에서 7일 동안 초산 발효시켜 초산발효액을 제조하고, 상기 초산발효액을 15℃에서 7일 동안 숙성시켜 제조하였다. The aronia vinegar is obtained by adding 50 parts by weight of aronia to 100 parts by weight of purified water, heating at 110°C for 30 minutes, filtering to obtain aronia extract, and adding 5 parts by weight of liquefied enzyme to 100 parts by weight of the aronia extract. Liquefy at 70°C for 40 minutes, add 5 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied aronia extract, saccharify at 70°C for 40 minutes, and add 5 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract. Alcohol fermentation was performed at 29°C for 5 days to obtain an alcoholic fermentation broth, 6 parts by weight of acetic acid bacteria were added to 100 parts by weight of the alcohol fermentation broth, and acetic acid fermentation was performed at 29°C for 7 days to prepare an acetic acid fermentation broth, and the acetic acid fermentation broth was incubated at 15℃ for 7 days. It was prepared by aging for one day.
상기 수용성 프로폴리스는, 프로폴리스 원괴 100중량부에 90%(v/v) 에탄올 900중량부 및 다공성 키토산 10중량부를 가하고 30℃에서 4시간 동안 교반하여 추출하고, 상기 프로폴리스 추출물을 농축하여 에탄올을 제거하고, 상기 프로폴리스 농축물 100중량부에 울금 10중량부를 혼합하고 30℃에서 4시간 동안 교반하여 제조하였다. The water-soluble propolis was extracted by adding 900 parts by weight of 90% (v/v) ethanol and 10 parts by weight of porous chitosan to 100 parts by weight of propolis lumps and stirring at 30° C. for 4 hours. The propolis extract was concentrated and dissolved in ethanol. was removed, and 10 parts by weight of turmeric were mixed with 100 parts by weight of the propolis concentrate and stirred at 30° C. for 4 hours.
상기 다공성 키토산은 키토산 용액 100중량부에 소성 굴폐각 5중량부를 가하고 60℃에서 10시간 동안 교반한 후에 동결건조하여 제조하였다.The porous chitosan was prepared by adding 5 parts by weight of calcined oyster shells to 100 parts by weight of the chitosan solution, stirring at 60°C for 10 hours, and then freeze-drying.
상기 키토산 용액은 5%의 아세트산 수용액 100중량부에 키토산 분말 10중량부를 용해시켜 제조하였다. The chitosan solution was prepared by dissolving 10 parts by weight of chitosan powder in 100 parts by weight of a 5% acetic acid aqueous solution.
상기 소성 굴폐각은 굴폐각을 세척하고 90℃에서 100분 동안 열풍건조 후 파쇄하여 얻은 분말을 1,200℃에서 1시간 동안 소성하여 제조하였다.The fired oyster shell was prepared by washing the oyster shell, drying it with hot air at 90°C for 100 minutes, crushing it, and baking the powder obtained at 1,200°C for 1 hour.
실시예 1에서 김치맛 건더기 블록 대신에 야채맛 건더기 블록을 사용한 것을 제외하고 나머지는 동일하게 하여 청국장 찌게용 건더기 블록 스프를 제조하였다.A block soup for cheonggukjang stew was prepared in the same manner as in Example 1, except that a vegetable-flavored ingredient block was used instead of the kimchi-flavored ingredient block.
상기 야채맛 건더기 블록은 애호박 35중량%, 두부 35중량%, 표고버섯 11중량%, 양파 6중량%, 대파 6중량%, 고추 6중량% 및 고추가루 1중량%를 혼합하여 제조하였다.The vegetable flavored solid block was prepared by mixing 35% by weight of zucchini, 35% by weight of tofu, 11% by weight of shiitake mushrooms, 6% by weight of onions, 6% by weight of green onions, 6% by weight of peppers, and 1% by weight of red pepper powder.
실시예 1에서 김치맛 건더기 블록 대신에 전골맛 건더기 블록을 사용한 것을 제외하고 나머지는 동일하게 하여 청국장 찌게용 건더기 블록 스프를 제조하였다.A block soup for Cheonggukjang stew was prepared in the same manner as in Example 1, except that a hotpot-flavored ingredient block was used instead of a kimchi-flavored ingredient block.
상기 전골맛 건더기 블록은 차돌박이 10중량%, 애호박 27중량%, 두부 27중량%, 표고버섯 10중량%, 양파 5중량%, 대파 5중량%, 고추 5중량%, 고추가루 1중량% 및 사골육수분말 10중량%를 혼합하여 제조하였다.The hotpot-flavored building blocks include 10% by weight of brisket, 27% by weight of zucchini, 27% by weight of tofu, 10% by weight of shiitake mushrooms, 5% by weight of onions, 5% by weight of green onions, 5% by weight of red pepper, 1% by weight of red pepper powder, and bone broth. It was prepared by mixing 10% by weight of powder.
상기 사골육수분말은 정제수 100중량부에 소뼈 30중량부, 사과 5중량부, 클로렐라 1중량부, 자염 1중량부 및 인진쑥 5중량부를 가하고 130℃에서 6시간 동안 가열하고 여과한 후에 동결건조하고 분말화하여 제조하였다.The bone broth powder is prepared by adding 30 parts by weight of beef bones, 5 parts by weight of apples, 1 part by weight of chlorella, 1 part by weight of salt and 5 parts by weight of mugwort to 100 parts by weight of purified water, heated at 130°C for 6 hours, filtered, freeze-dried, and powdered. It was manufactured by mixing.
실시예 1에서 김치맛 건더기 블록 대신에 무청시레기맛 건더기 블록을 사용한 것을 제외하고 나머지는 동일하게 하여 청국장 찌게용 건더기 블록 스프를 제조하였다.In Example 1, a block soup for cheonggukjang stew was prepared in the same manner, except that a radish green radish flavored block was used instead of the kimchi-flavored block, and the rest was the same.
상기 무청시래기맛 블록은 무침시래기 70중량%, 대파 7중량%, 고추 7중량%, 고추가루 2중량% 및 멸치육수분말 14중량%를 혼합하여 제조하였다.. The radish radish flavor block was prepared by mixing 70% by weight of seasoned radish, 7% by weight of green onions, 7% by weight of red pepper, 2% by weight of red pepper powder, and 14% by weight of anchovy broth powder.
상기 무침시래기는 시래기 100중량부에 된장 5중량부, 들기름 10중량부 및 마늘 3중량부를 가하고 무친 후에 건조하여 제조하였다. The seasoned siraegi was prepared by adding 5 parts by weight of soybean paste, 10 parts by weight of perilla oil, and 3 parts by weight of garlic to 100 parts by weight of siraegi, seasoned, and then dried.
상기 멸치육수분말은 산소수 100중량부에 멸치 20중량부 및 다시마 5중량부를 가하고 110℃에서 1시간 동안 가열하고 여과한 후에 동결건조하고 분말화하였다.The anchovy broth powder was prepared by adding 20 parts by weight of anchovies and 5 parts by weight of kelp to 100 parts by weight of oxygen water, heating at 110°C for 1 hour, filtering, freeze-drying, and powdering.
상기 산소수는, 정제수를 활성화 처리하고, 상기 활성화 처리된 정제수에 산소를 주입하여 제조하였다. 상기 활성화 처리는 정제수를 세라믹 볼이 구비된 탱크를 통과시켰다.The oxygen water was prepared by activating purified water and injecting oxygen into the activated purified water. The activation treatment involved passing purified water through a tank equipped with ceramic balls.
상기 세라믹 볼은 혼합물 100중량부에 물 10중량부를 가하고 1,300℃에서 10시간 동안 소성하고 분말화한 세라믹분말 100중량부에 PVA 5중량부를 가하고 제환기를 이용하여 세라믹 볼 형태로 성형한 후 1,350℃에서 5시간 동안 소성하여 제조하였다. The ceramic ball was made by adding 10 parts by weight of water to 100 parts by weight of the mixture, firing at 1,300°C for 10 hours, adding 5 parts by weight of PVA to 100 parts by weight of the powdered ceramic powder, molding it into a ceramic ball using a ventilation machine, and heating at 1,350°C. It was manufactured by firing for 5 hours.
상기 혼합물은 산화규소(SiO2) 40중량%, 알루미나(Al2O3) 19.5중량%, 지르코니아(ZrO2) 13.5중량%, 타이타니아(TiO2) 5.5중량%, 산화제2철(Fe2O3) 4.5중량%, 산화망간(MnO2) 4.0중량%, 산화동(CuO) 3.5중량%, 산화리튬(LiO2) 4.5중량% 및 탄산바륨(BaCO3) 5.0중량%를 포함하였다. The mixture contains 40% by weight of silicon oxide (SiO 2 ), 19.5% by weight of alumina (Al 2 O 3 ), 13.5% by weight of zirconia (ZrO 2 ), 5.5% by weight of titania (TiO 2 ), and ferric oxide (Fe 2 O 3 ) . ) 4.5% by weight, manganese oxide (MnO 2 ) 4.0% by weight, copper oxide (CuO) 3.5% by weight, lithium oxide (LiO 2 ) 4.5% by weight, and barium carbonate (BaCO 3 ) 5.0% by weight.
[제조예 1][Production Example 1]
콩을 세척한 후 20℃의 산소수에 16시간 동안 침지하였다. 상기 침지하여 불린 콩에서 물을 제거하고 불린 콩을 100℃에서 30분 동안 삶았다. 상기 삶은 콩 100중량부에 바실러스 서브틸리스 균주 8중량부를 접종하였다. 상기 바실러스 서브틸리스 균주가 접종된 콩을 40℃에서 70%의 상대습도 조건으로 30시간 동안 발효시켜 청국장을 제조하였다. After washing the beans, they were immersed in oxygenated water at 20°C for 16 hours. Water was removed from the soaked soybeans, and the soaked soybeans were boiled at 100°C for 30 minutes. 8 parts by weight of the Bacillus subtilis strain was inoculated into 100 parts by weight of the boiled beans. Cheonggukjang was prepared by fermenting soybeans inoculated with the Bacillus subtilis strain for 30 hours at 40°C and 70% relative humidity.
상기 청국장 100중량부에 김치맛 청국장 찌게용 건더기 블록 스프 100중량부를 혼합하였다.100 parts by weight of the kimchi-flavored Cheonggukjang stew block soup was mixed with 100 parts by weight of the Cheonggukjang.
[제조예 2][Production Example 2]
제조예 1에서 김치맛 청국장 찌게용 건더기 블록 스프 대신에 실시예 2에서 제조한 야채맛 청국장 찌게용 건더기 블록 스프 86중량부를 혼합한 것을 제외하고 나머지는 동일하게 하였다.Everything else was the same except that 86 parts by weight of vegetable-flavored Cheonggukjang stew block soup prepared in Example 2 was mixed instead of the kimchi-flavored Cheonggukjang stew block soup in Preparation Example 1.
[제조예 3][Production Example 3]
제조예 1에서 김치맛 청국장 찌게용 건더기 블록 스프 대신에 실시예 3에서 제조한 전골맛 청국장 찌게용 건더기 블록 스프 106중량부를 혼합한 것을 제외하고 나머지는 동일하게 하였다.Everything else was the same except that 106 parts by weight of the block soup for hotpot-flavored Cheonggukjang stew prepared in Example 3 was mixed instead of the block soup for kimchi-flavored Cheonggukjang stew in Preparation Example 1.
[제조예 4][Production Example 4]
제조예 1에서 김치맛 청국장 찌게용 건더기 블록 스프 대신에 실시예 4에서 제조한 무청시래기맛 청국장 찌게용 건더기 블록 스프 71중량부를 혼합한 것을 제외하고 나머지는 동일하게 하였다.The rest was the same except that 71 parts by weight of the radish radish radish-flavored Cheonggukjang stew prepared in Example 4 was mixed instead of the kimchi-flavored Cheonggukjang stew block soup in Preparation Example 1.
[비교예 1][Comparative Example 1]
칠황버섯을 액체배양하기 위해 먼저 옻추출물을 제조하였다. 옻추출물은 옻나무를 분쇄한 옻나무 분쇄물을 1kg 준비하고, 정제수 10ℓ를 가하여 95℃에서 10시간 동안 열수 추출한 후 여과하여 옻나무 추출액을 수득하였다. 이후, 옻나무 추출액 3ℓ와 PDB 배지 7ℓ를 혼합하고 멸균하여 배양액을 제조하였다. 이와 같이 제조된 배양액에 상기 배양액에 칠황버섯 균사체 15g을 접종하고 30℃에서 20일간 무균실에서 배양한 후, 배양된 칠황버섯 균사체를 수득하였다.To liquid culture chilhwang mushrooms, lacquer extract was first prepared. The lacquer extract was obtained by preparing 1 kg of pulverized lacquer tree, adding 10 liters of purified water, performing hot water extraction at 95°C for 10 hours, and filtering the extract. Afterwards, 3 liters of sumac extract and 7 liters of PDB medium were mixed and sterilized to prepare a culture medium. 15 g of Chilhwang mushroom mycelium was inoculated into the culture medium prepared in this way and cultured in a sterile room at 30°C for 20 days, and then the cultured Chilhwang mushroom mycelium was obtained.
PDB 배지 10ℓ에 표고버섯 균사체 15g을 접종하고, 30℃에서 20일간 무균실에서 배양한 후, 배양된 표고버섯 균사체를 수득하였다.15 g of shiitake mushroom mycelium was inoculated into 10 liters of PDB medium, and cultured in a sterile room at 30°C for 20 days, and then cultured shiitake mushroom mycelium was obtained.
대두 1kg을 세척한 후, 물에 넣고 센 불로 끓이다가 끓어 오르면 약한 불에서 3시간 정도 삶아 삶은 콩을 준비하였다. 이후, 면보자기를 잘 말린 볏짚 위에 깔고, 그 위에 삶은 콩을 올리고 칠황버섯 균사체와 표고버섯 균사체를 각각 1g씩 접종하여 35℃, 상대습도 60%에서 5일간 발효시켜 청국장을 제조하였다.After washing 1 kg of soybeans, boil them in water over high heat and boil them over low heat for about 3 hours to prepare boiled soybeans. Afterwards, the cotton wrapping cloth was laid out on well-dried rice straw, boiled beans were placed on top, and 1 g each of chilhwang mushroom mycelium and shiitake mushroom mycelium were inoculated and fermented at 35°C and relative humidity of 60% for 5 days to prepare Cheonggukjang.
돼지감자를 두께 약 1cm로 썰은 후, 돼지감자 100 중량부에 대하여 설탕 80 중량부, 비피도박테리움 비피듐 0.5중량부를 첨가하여 30℃의 온도에서 15일간 발효시켰다. 상기 발효물을 여과시켜 돼지감자 발효액을 수득하였다.After cutting the pork potatoes into pieces about 1 cm thick, 80 parts by weight of sugar and 0.5 parts by weight of Bifidobacterium bifidium were added to 100 parts by weight of the pork potatoes and fermented at a temperature of 30°C for 15 days. The fermented product was filtered to obtain a fermented pork potato broth.
정제수와 멥쌀가루를 5:1의 중량비로 혼합하여 가열하여 쌀풀을 제조하고, 무와 대파 흰부분을 적당한 크기로 절단하여 분쇄기로 분쇄하여 무즙과 파즙을 각각 제조하였다. 무즙과 파즙을 액상 성분과 분쇄물을 모두 사용하였다. 이후, 쌀풀, 무즙, 파즙을 10:3:2의 중량비로 혼합하여 3분간 끓여 혼합 쌀풀을 제조하였다.Rice paste was prepared by mixing purified water and non-glutinous rice powder at a weight ratio of 5:1 and heating, and cutting the white parts of radish and green onion into appropriate sizes and pulverizing them with a grinder to prepare radish juice and green onion juice, respectively. Radish juice and green onion juice were used in both liquid and ground form. Afterwards, rice paste, radish juice, and green onion juice were mixed at a weight ratio of 10:3:2 and boiled for 3 minutes to prepare mixed rice paste.
상기 청국장을 으깨어 청국장 페이스트를 만들고, 청국장 페이스트, 돼지감자 발효액, 혼합쌀풀을 100:5:10의 중량비로 혼합하여 소정의 형태로 성형한 후 동결건조시켜 청국장 블록을 제조하였다.The Cheonggukjang was mashed to make Cheonggukjang paste, and the Cheonggukjang paste, fermented pork potato broth, and mixed rice paste were mixed at a weight ratio of 100:5:10, molded into a predetermined shape, and then freeze-dried to prepare Cheonggukjang blocks.
[실험예 1][Experimental Example 1]
제조예 1에서 제조한 청국장을 포함한 김치맛 청국장 찌게용 건더기 블록 스프, 제조예 2에서 제조한 청국장을 포함한 야채맛 청국장 찌게용 건더기 블록 스프, 제조예 3에서 제조한 청국장을 포함한 전골맛 청국장 찌게용 건더기 블록 스프, 제조예 4에서 제조한 청국장을 포함한 무청시래기맛 청국장 찌게용 건더기 블록 스프 및 비교예 1에서 제조한 청국장 블록을 끓여 청국장 찌게를 제조하고, 50명의 30세 내지 60세 패널을 대상으로 맛을 보게 하고, 1~5점 척도로 관능시험을 수행하였다. 또한, 냉장보관 3주 후 풍미를 평가하여, 그 결과를 표 1에 나타내었다. Ingredients block soup for kimchi-flavored Cheonggukjang stew prepared in Preparation Example 1, vegetable-flavored Cheonggukjang stew prepared in Preparation Example 2, block soup for vegetable-flavored Cheonggukjang stew, prepared in Preparation Example 3, for hotpot-flavored Cheonggukjang stew Cheonggukjang stew was prepared by boiling the dry ingredients block soup, the radish radish-flavored Cheonggukjang stew containing Cheonggukjang prepared in Preparation Example 4, and the Cheonggukjang block prepared in Comparative Example 1, and 50 panelists aged 30 to 60 were tested. The food was tasted, and a sensory test was performed on a scale of 1 to 5. Additionally, the flavor was evaluated after 3 weeks of refrigerated storage, and the results are shown in Table 1.
풍미유지3 weeks later
Maintain flavor
표 1에 의하면, 제조예 1 내지 제조예 4의 청국장을 포함한 청국장 찌게용 건더기 블록 스프는 비교예 1의 청국장 블록에 비하여 이취제거정도가 뛰어나며, 3주후 풍미 유지도 우수한 것을 알 수 있다.According to Table 1, it can be seen that the solid block soup for Cheonggukjang stew containing Cheonggukjang of Preparation Examples 1 to Preparation Example 4 is superior to the Cheonggukjang block of Comparative Example 1 in removing off-flavors and maintaining flavor after 3 weeks.
Claims (4)
상기 건더기 블록은 김치맛 블록, 야채맛 블록, 전골맛 블록 및 무청시래기맛 블록으로 구성된 군으로부터 선택된 어느 하나인,
청국장 찌게용 건더기 블록 스프.
Mix 0.1 to 1 part by weight of off-flavor remover with 100 parts by weight of dry matter block and then freeze-dry.
The dry matter block is any one selected from the group consisting of a kimchi flavor block, a vegetable flavor block, a hotpot flavor block, and a radish green radish flavor block,
Ingredients block soup for Cheonggukjang stew.
상기 김치맛 블록은 다진배추김치 50중량%, 두부 30중량%, 양파 5중량%, 대파 5중량%, 고추 5중량% 및 고추가루 5중량%를 포함하며,
상기 야채맛 블록은 애호박 35중량%, 두부 35중량%, 표고버섯 11중량%, 양파 6중량%, 대파 6중량%, 고추 6중량% 및 고추가루 1중량%를 포함하며,
상기 전골맛 블록은 차돌박이 10중량%, 애호박 27중량%, 두부 27중량%, 표고버섯 10중량%, 양파 5중량%, 대파 5중량%, 고추 5중량%, 고추가루 1중량% 및 사골육수분말 10중량%를 포함하며,
상기 무청시래기맛 블록은 무침시래기 70중량%, 대파 7중량%, 고추 7중량%, 고추가루 2중량% 및 멸치육수분말 14중량%를 포함하는,
청국장 찌게용 건더기 블록 스프.
According to clause 1,
The kimchi flavor block includes 50% by weight of chopped cabbage kimchi, 30% by weight of tofu, 5% by weight of onion, 5% by weight of green onion, 5% by weight of red pepper, and 5% by weight of red pepper powder,
The vegetable flavor block includes 35% by weight of zucchini, 35% by weight of tofu, 11% by weight of shiitake mushrooms, 6% by weight of onions, 6% by weight of green onions, 6% by weight of peppers, and 1% by weight of red pepper powder,
The hotpot flavor block includes 10% by weight of brisket, 27% by weight of zucchini, 27% by weight of tofu, 10% by weight of shiitake mushrooms, 5% by weight of onions, 5% by weight of green onions, 5% by weight of red pepper, 1% by weight of red pepper powder, and bone broth powder. Contains 10% by weight,
The radish radish flavor block contains 70% by weight of seasoned radish, 7% by weight of green onions, 7% by weight of red pepper, 2% by weight of red pepper powder, and 14% by weight of anchovy broth powder.
Ingredients block soup for Cheonggukjang stew.
상기 사골육수분말은 정제수 100중량부에 소뼈 20~30중량부, 사과 1~5중량부, 클로렐라 1~5중량부, 자염 1~5중량부 및 인진쑥 1~5중량부를 가하고 120~130℃에서 6~7시간 동안 가열하고 여과한 후에 동결건조하고 분말화하여 사용하며,
상기 무침시래기는 시래기 100중량부에 된장 1~5중량부, 들기름 5~10중량부 및 마늘 1~3중량부를 가하고 무친 후에 건조한 것을 사용하며,
상기 멸치육수분말은 산소수 100중량부에 멸치 10~20중량부 및 다시마 1~5중량부를 가하고 100~110℃에서 1~2시간 동안 가열하고 여과한 후에 동결건조하고 분말화하여 사용하며,
상기 산소수는,
정제수를 활성화 처리하는 단계(S 1); 및
상기 활성화 처리된 정제수에 산소를 주입하는 단계(S 2);
를 포함하여 제조하며,
상기 활성화 처리는 정제수를 세라믹 볼이 구비된 탱크를 통과시키며,
상기 세라믹 볼은 혼합물 100중량부에 물 10중량부를 가하고 1,300℃에서 10시간 동안 소성하고 분말화한 세라믹분말 100중량부에 PVA 5중량부를 가하고 제환기를 이용하여 세라믹 볼 형태로 성형한 후 1,350℃에서 5시간 동안 소성하여 제조한 것을 사용하며,
상기 혼합물은 산화규소(SiO2) 40중량%, 알루미나(Al2O3) 19.5중량%, 지르코니아(ZrO2) 13.5중량%, 타이타니아(TiO2) 5.5중량%, 산화제2철(Fe2O3) 4.5중량%, 산화망간(MnO2) 4.0중량%, 산화동(CuO) 3.5중량%, 산화리튬(LiO2) 4.5중량% 및 탄산바륨(BaCO3) 5.0중량%를 포함하는,
청국장 찌게용 건더기 블록 스프.
According to clause 2,
The bone broth powder is prepared by adding 20 to 30 parts by weight of beef bones, 1 to 5 parts by weight of apples, 1 to 5 parts by weight of chlorella, 1 to 5 parts by weight of wild salt, and 1 to 5 parts by mugwort to 100 parts by weight of purified water and stirring at 120 to 130°C. After heating and filtering for 6 to 7 hours, freeze-drying and powdering are used.
The seasoned radish is used by adding 1 to 5 parts by weight of soybean paste, 5 to 10 parts by weight of perilla oil, and 1 to 3 parts by weight of garlic to 100 parts by weight of radish, seasoned, and then dried.
The anchovy broth powder is used by adding 10 to 20 parts by weight of anchovies and 1 to 5 parts by weight of kelp to 100 parts by weight of oxygenated water, heating at 100 to 110°C for 1 to 2 hours, filtering, freeze-drying, and powdering.
The oxygen water is,
Activating purified water (S 1); and
Injecting oxygen into the activated purified water (S 2);
Manufactured including,
The activation process passes purified water through a tank equipped with ceramic balls,
The ceramic ball was made by adding 10 parts by weight of water to 100 parts by weight of the mixture, firing at 1,300°C for 10 hours, adding 5 parts by weight of PVA to 100 parts by weight of the powdered ceramic powder, molding it into a ceramic ball using a ventilation machine, and heating at 1,350°C. It is manufactured by firing for 5 hours in
The mixture contains 40% by weight of silicon oxide (SiO 2 ), 19.5% by weight of alumina (Al 2 O 3 ), 13.5% by weight of zirconia (ZrO 2 ), 5.5% by weight of titania (TiO 2 ), and ferric oxide (Fe 2 O 3 ) . ) 4.5% by weight, manganese oxide (MnO 2 ) 4.0% by weight, copper oxide (CuO) 3.5% by weight, lithium oxide (LiO 2 ) 4.5% by weight and barium carbonate (BaCO 3 ) 5.0% by weight,
Ingredients block soup for Cheonggukjang stew.
상기 이취제거제는,
스테비아발효액 30중량%, 블랙베리발효액 30중량%, 아로니아발효액 30중량%, 알룰로스 4중량%, 진피추출액 4중량%, 아로니아식초 1중량% 및 수용성 프로폴리스 1중량%를 포함하며,
상기 스테비아발효액는,
스테비아잎 100중량부에 정제수 70중량부를 가하고 110℃에서 20분 동안 가열한 후 여과하여 스테비아잎추출액을 수득하는 단계; 및
상기 스테비아잎추출액 100중량부에 복분자종균 5중량부를 가하고 25℃에서 10시간 동안 발효시킨 후 여과하는 단계;
를 포함하여 제조한 것을 사용하며,
상기 복분자종균은,
복분자 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 복분자 추출액을 제조하는 단계;
옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하는 단계; 및
상기 배지 100중량부에 상기 복분자 추출액 50중량부를 가하고 27℃에서 10일 동안 발효시키는 단계;를
포함하여 제조한 것을 사용하며,
상기 블랙베리발효액은 블랙베리착즙액 100중량부에 효모 6중량부를 가하고 26℃에서 20시간 동안 발효시켜 제조한 것을 사용하며,
상기 아로니아 발효액은 아로니아 60중량% 및 이소말토올리고당 40중량%를 혼합한 후 26℃에서 10일 동안 발효시켜 제조한 것을 사용하며,
상기 진피추출액은 진피 100중량부에 90%(v/v) 에탄올 800중량부를 가하고 24℃에서 10시간 방치한 후 여과하여 제조한 것을 사용하며,
상기 아로니아식초는,
정제수 100중량부에 아로니아 50중량부를 가하고 110℃에서 30분 동안 가열한 후에 여과하여 아로니아추출액을 수득하는 단계;
상기 아로니아추출액 100중량부에 액화효소 5중량부를 첨가하고 70℃에서 40분 동안 액화시키는 단계;
상기 액화된 아로니아추출액 100중량부에 당화효소 5중량부를 첨가하고 70℃에서 40분 동안 당화시키는 단계;
상기 당화된 아로니아추출액 100중량부에 효모 5중량부를 가하고 29℃에서 5일 동안 알코올 발효시켜 알코올발효액을 수득하는 단계;
상기 알코올발효액 100중량부에 초산균 6중량부를 가하고 29℃에서 7일 동안 초산 발효시켜 초산발효액을 제조하는 단계; 및
상기 초산발효액을 15℃에서 7일 동안 숙성시키는 단계;
를 포함하여 제조한 것을 사용하며,
상기 수용성 프로폴리스는,
프로폴리스 원괴 100중량부에 90%(v/v) 에탄올 900중량부 및 다공성 키토산 10중량부를 가하고 30℃에서 4시간 동안 교반하여 추출하는 단계;
상기 프로폴리스 추출물을 농축하여 에탄올을 제거하는 단계; 및
상기 프로폴리스 농축물 100중량부에 울금 10중량부를 혼합하고 30℃에서 4시간 동안 교반하는 단계;
를 포함하여 제조한 것을 사용하며,
상기 다공성 키토산은 키토산 용액 100중량부에 소성 굴폐각 5중량부를 가하고 60℃에서 10시간 동안 교반한 후에 동결건조하여 제조한 것을 사용하며,
상기 키토산 용액은 5%의 아세트산 수용액 100중량부에 키토산 분말 10중량부를 용해시켜 제조한 것을 사용하며,
상기 소성 굴폐각은 굴폐각을 세척하고 90℃에서 100분 동안 열풍건조 후 파쇄하여 얻은 분말을 1,200℃에서 1시간 동안 소성하여 제조한 것을 사용하는,
청국장 찌게용 건더기 블록 스프. According to clause 1,
The off-odor remover,
Contains 30% by weight of stevia fermentation liquid, 30% by weight of blackberry fermentation liquid, 30% by weight of aronia fermentation liquid, 4% by weight of allulose, 4% by weight of dermal extract, 1% by weight of aronia vinegar and 1% by weight of water-soluble propolis,
The stevia fermentation liquid,
Adding 70 parts by weight of purified water to 100 parts by weight of stevia leaves, heating at 110°C for 20 minutes, and then filtering to obtain a stevia leaf extract; and
Adding 5 parts by weight of Bokbunja spores to 100 parts by weight of the stevia leaf extract, fermenting at 25°C for 10 hours, and then filtering;
Use products manufactured including,
The bokbunja spawn,
Preparing a bokbunja extract by adding 100 ml of sterilized water to 100 g of bokbunja, grinding it with a grinder, squeezing juice, and then filtering;
Preparing a medium by mixing corn flour and galactose in a weight ratio of 1:1; and
Adding 50 parts by weight of the bokbunja extract to 100 parts by weight of the medium and fermenting at 27°C for 10 days;
Use products manufactured including,
The blackberry fermentation liquid is prepared by adding 6 parts by weight of yeast to 100 parts by weight of blackberry juice and fermenting at 26°C for 20 hours,
The aronia fermentation broth is prepared by mixing 60% by weight of aronia and 40% by weight of isomaltooligosaccharide and fermenting at 26°C for 10 days.
The dermal extract is prepared by adding 800 parts by weight of 90% (v/v) ethanol to 100 parts by weight of dermis, leaving it at 24°C for 10 hours, and then filtering.
The aronia vinegar is,
Adding 50 parts by weight of aronia to 100 parts by weight of purified water, heating at 110°C for 30 minutes, and then filtering to obtain aronia extract;
Adding 5 parts by weight of liquefaction enzyme to 100 parts by weight of the aronia extract and liquefying it at 70°C for 40 minutes;
Adding 5 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying it at 70°C for 40 minutes;
Adding 5 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 29°C for 5 days to obtain an alcoholic fermentation broth;
Preparing an acetic acid fermentation broth by adding 6 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation broth and performing acetic acid fermentation at 29°C for 7 days; and
Aging the acetic acid fermentation liquid at 15°C for 7 days;
Use products manufactured including,
The water-soluble propolis,
Extracting by adding 900 parts by weight of 90% (v/v) ethanol and 10 parts by weight of porous chitosan to 100 parts by weight of propolis lumps and stirring at 30°C for 4 hours;
Concentrating the propolis extract to remove ethanol; and
Mixing 10 parts by weight of turmeric with 100 parts by weight of the propolis concentrate and stirring at 30° C. for 4 hours;
Use products manufactured including,
The porous chitosan is prepared by adding 5 parts by weight of calcined chitosan to 100 parts by weight of chitosan solution, stirring at 60°C for 10 hours, and then freeze-drying.
The chitosan solution is prepared by dissolving 10 parts by weight of chitosan powder in 100 parts by weight of a 5% acetic acid aqueous solution,
The fired oyster shells are manufactured by washing the oyster shells, drying them with hot air for 100 minutes at 90°C, crushing them, and baking the powder obtained at 1,200°C for 1 hour.
Ingredients block soup for Cheonggukjang stew.
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