KR20240040939A - preparation method of fermented soybeans - Google Patents

Abstract

The present invention relates to a method of making Cheonggukjang, and more specifically, to the manufacture of Cheonggukjang, which involves soaking sea buckthorn extract and soybeans in Jijang water using illite powder and red clay powder so that a nutrient-rich Cheonggukjang product can be provided to consumers. It's about method.
For this purpose, the present invention prepares illite powder and red clay powder, mixes and stirs the prepared illite powder and red clay powder at a ratio of 1:1, and then precipitates it in clean water to obtain Jijangsu water; A soybean cooking step in which cleanly washed soybeans and vitamin tree extract are mixed and soaked in prepared Jijangsu water, the soaked soybeans are taken out, and then boiled with heat; It is characterized by a fermentation step in which cooked soybeans are placed in a tray and placed in a fermentation chamber and fermented at 40 ± 2°C for 24 hours.

Description

Cheonggukjang manufacturing method {preparation method of fermented soybeans}

The present invention relates to a method of making cheonggukjang, and more specifically, to the production of cheonggukjang by soaking sea buckthorn extract and soybeans in Jijang water using illite powder and red clay powder so that a nutrient-rich cheonggukjang product can be provided to consumers. It's about method.

Cheonggukjang is a Korean traditional food that can be prepared in the shortest time (2-3 days) among fermented soybean foods, has a unique flavor, and is recognized as the most effective way to eat soybeans nutritionally and economically. It contains essential amino acids, It is rich in vitamins B1, B2, niacin, pantothenic acid and various enzymes, so it has a very high digestion and absorption rate and has anti-aging, anti-hypertensive, cholesterol-inhibiting, anti-diabetic, anti-cancer and anti-viral effects.

However, during the fermentation of Cheonggukjang, volatile substances such as isovaleric acid, NH3, organic acids, fatty acids, and diacetyl are generated, resulting in a foul smell, that is, a fermentation odor, which is only suitable for consumers who are accustomed to the taste. The reality is that it is not able to secure a wide consumer base because it is preferred, and there is also the problem of not being able to provide a variety of aesthetics due to the limited raw materials and manufacturing methods.

In addition, considering that in the modern industrial structure of mass production and mass sales, as the manufacturing period is shortened, the production rate increases and profitability increases, the need to shorten the fermentation period, which takes up the largest proportion of time during the manufacturing process of Cheonggukjang, has been raised. .

The purpose of the present invention is to provide a method for producing Cheonggukjang, which allows pesticides and heavy metals remaining in soybeans to be removed through Jijangsu using illite powder and red clay powder.

Another object of the present invention is to provide a method for producing cheonggukjang by soaking beans with sea buckthorn extract, so that the nutrients and flavor extracted from sea buckthorn can be contained in the beans.

The present invention, as a means to achieve the above object, prepares illite powder and red clay powder, mixes and stirs the prepared illite powder and red clay powder at a ratio of 1:1, and then precipitates it in clean water to obtain Jijangsu. Preparatory stage; A soybean cooking step in which cleanly washed soybeans and vitamin tree extract are mixed and soaked in prepared Jijangsu water, the soaked soybeans are taken out, and then boiled with heat; The basic feature of its technical composition is that it includes a fermentation step in which cooked soybeans are placed in a tray and placed in a fermentation chamber and fermented at 40 ± 2°C for 24 hours.

As discussed above, according to the present invention, since the soybean soaking process is carried out in Jijangsu, a mixture of illite powder and red clay powder, pesticides or heavy metals remaining in the soybeans are removed.

In addition, because the beans are soaked with sea buckthorn extract, it is possible to provide consumers with Cheonggukjang, which contains the nutrients and flavor extracted from the sea buckthorn in the beans.

Hereinafter, means for achieving the purpose of the present invention will be described in detail through examples as follows.

<Example>

In order to manufacture Cheonggukjang required in the present invention, illite powder, red clay powder, vitamin tree, and soybeans as main ingredients are prepared.

Illite is a fine mica group mineral belonging to the monoclinic system. Its chemical composition is (K,H3O)Al2(Si,Al)4O10(H2O,OH)2. It is produced in sedimentary rocks with an aluminum-rich heterogeneous or tuff-like structure, and is produced as an altered mineral of hydrothermal mineral deposits. It has the property of emitting negative ions and far-infrared rays in its natural state. At room temperature, more than 90% of far-infrared rays with a wavelength of 3 to 25 μ are emitted, emitting a large amount of wavelengths that are very beneficial to the human body, and have effects such as deodorizing, antibacterial, and sterilizing effects.

In addition, illite has a loose bond between each atom in its crystal structure, so its skeleton remains intact even when the moisture filling the space is released at high heat, so it is used to adsorb other particulate materials or separate particulate materials of different sizes. It can also be used on its own.

Red clay is a natural soil made of silica and soil containing hydrous iron oxide and anhydrous iron oxide, and is composed of silica (SIO2), alumina (Al2O3), iron, magnesium (Mg), sodium (Na), and potash. Because it emits a large amount of far-infrared rays and negative ions, which are essential for the growth of animals and plants, red clay is called a living organism. The enzyme components of red clay include catalase, diphenol oxidase, saccharase, and protease, and these enzymes are It is known that each plays a role in removing, decomposing, and purifying toxins.

Therefore, Jijangsu, prepared by mixing the illite powder and red clay powder, emits a large amount of negative ions and far-infrared rays, and absorbs and removes various residual pesticides or heavy metals contained in beans or water due to the strong adsorption power and antibacterial effect of the mineral, thereby providing high quality water. Cheonggukjang can be manufactured.

Sea buckthorn is also known as sea buckthorn and its scientific name is Hippophae rhamnoides L./Rhamnus davurica. It is an arboreal plant belonging to the linden family and is a rare tree distributed in the Himalayan Mountains of Asia. It is a rare tree distributed in acidic, neutral and basic dry or moist areas. It is a plant that grows naturally in the soil, grows on riverbanks or on seaside mounds, and is characterized by oval-shaped fruits ranging from yellow to scarlet without flowers.

In addition, the vitamin tree is a deciduous plant that grows over 6m in height, flowers bloom in April, and seeds ripen in August-September. The main ingredients are tannin, vitamin C, vitamin E, carotene, thiamine, and riboflavin. It is rich in vitamins, contains various nutrients, and has a rich fragrance.

The stems and leaves of the vitamin tree contain 4-5% of tannin, which is used as an astringent or anthelmintic. The soft stems and leaves contain oil, which is good for heart disease, eczema, and radiation. It is used as a treatment for gastrointestinal damage, gastrointestinal diseases, etc., and contains abundant vitamins and minerals, and has been recorded to inhibit the growth of cancer. It is a perfect treasure trove of vitamin C, and is not only rich in high-grade unsaturated fatty acids, but also contains over 20 types of fatty acids. Research results show that it has excellent prevention and treatment effects against diseases and contains over 100 ingredients that are good for longevity.

In addition, Canada is promoting vitamin trees on a national level and cultivating them on a large scale, and Canada's leading plant-based medicinal cosmetics pharmaceutical brand is selecting and commercializing vitamin trees as an excellent anti-aging ingredient due to its high regenerative ability of the skin mucous membrane.

Therefore, when soybeans are soaked in Jijangsu, which contains the medicinal effects of the vitamin tree mentioned above, various vitamins and minerals from the leaves of the vitamin tree are absorbed into the beans, providing high-quality Cheonggukjang with even nutrients.

The beans are cleanly washed beans.

The present invention is largely manufactured as a Cheonggukjang product through a Jijangsu preparation step, a soybean cooking step, and a fermentation step.

- Jijangsu preparation stage

Prepare illite powder and red clay powder with a particle size of 200 mesh, respectively, mix the prepared illite powder and red clay powder in a ratio of 1:1, place them in a stirrer and stir, and mix the illite powder and red clay powder as described above, Jijangsu was obtained by precipitating red clay powder in clean water for 7 days.

- Soybean cooking stage

Stems, roots, and leaves were collected from soybeans and vitamin trees ((sea buckthorn)) that were thoroughly washed in prepared Jijang water, and washed with clean washing water. The washed stems, roots, and leaves of the vitamin tree are placed on the internal tray of the extraction tank, and the water is heated with a heater to maintain the internal temperature of the extraction tank at 55-65°C. The internal atmospheric pressure of the extraction tank is then adjusted. After extracting for 6 to 8 hours while maintaining 200 to 500 mmHg, the water containing sufficient active ingredients of the vitamin tree was filtered through a fine sieve to complete the vitamin tree extract.

Soybeans were soaked in a mixture of 20 parts by weight of vitamin tree extract and 80 parts by weight of Jijangsu per 100 parts by weight, then placed in a container and boiled with heat.

- Fermentation stage;

The cooked soybeans were placed in a colander and placed in a fermentation chamber, where they were fermented at 40 ± 2°C for 24 hours, and the fermented soybeans were placed in a mortar and pounded to produce Cheonggukjang.

Cheonggukjang manufactured through the above-described Cheonggukjang manufacturing method, the illite and red clay components contained in the water used in the process of soaking the beans emit negative ions and far-infrared rays to maintain the taste of Cheonggukjang, and adsorb particulate matter due to the nature of the mineral. It removes toxins and acts as a decomposition and purification agent to adsorb and remove pesticides and heavy metals remaining in the beans, creating a pollution-free and delicious Cheonggukjang.

In addition, a large amount of various vitamins and minerals from the stems, roots, and leaves of the vitamin tree are absorbed so that nutrients are evenly contained, and the deep flavor contained in the vitamin tree blends well with the unique flavor of Cheonggukjang, making it possible to produce a more delicious Cheonggukjang. By being able to do so, we can provide high quality and highly effective Cheonggukjang with excellent external competitiveness.

Although the above description focuses on the embodiments, this is only an example and does not limit the present invention, and those skilled in the art will understand that the examples are as follows without departing from the essential characteristics of the present embodiments. You will see that various variations and applications are possible. For example, each component specifically shown in the embodiments can be modified and implemented. And these variations and differences in application should be construed as being included in the scope of the present invention as defined in the attached claims.

Claims (1)

A Jisoo water preparation step of preparing illite powder and red clay powder, mixing and stirring the prepared illite powder and red clay powder at a ratio of 1:1, and then precipitating it in clean water to obtain Jijang water;
A soybean cooking step in which cleanly washed soybeans and vitamin tree extract are mixed and soaked in prepared Jijangsu water, the soaked soybeans are taken out, and then boiled with heat;
A fermentation step in which the cooked soybeans are placed in a strainer and placed in a fermentation chamber and fermented at 40 ± 2° C. for 24 hours.