KR100727343B1 - Chungkookjang beverage containing pear juice and its preparation method - Google Patents
Chungkookjang beverage containing pear juice and its preparation method Download PDFInfo
- Publication number
- KR100727343B1 KR100727343B1 KR1020060090107A KR20060090107A KR100727343B1 KR 100727343 B1 KR100727343 B1 KR 100727343B1 KR 1020060090107 A KR1020060090107 A KR 1020060090107A KR 20060090107 A KR20060090107 A KR 20060090107A KR 100727343 B1 KR100727343 B1 KR 100727343B1
- Authority
- KR
- South Korea
- Prior art keywords
- cheonggukjang
- pear juice
- weight
- soybeans
- bacillus subtilis
- Prior art date
Links
- 235000015206 pear juice Nutrition 0.000 title claims abstract description 27
- 235000013361 beverage Nutrition 0.000 title claims description 17
- 108010083364 chungkookjang Proteins 0.000 title claims 2
- 238000002360 preparation method Methods 0.000 title description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 26
- 244000068988 Glycine max Species 0.000 claims abstract description 26
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 23
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 7
- 235000021332 kidney beans Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000011550 stock solution Substances 0.000 claims description 5
- 230000009965 odorless effect Effects 0.000 claims description 4
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- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 3
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- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
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- 238000003801 milling Methods 0.000 claims description 2
- 241000207199 Citrus Species 0.000 claims 1
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- 235000019629 palatability Nutrition 0.000 abstract description 10
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- 235000016709 nutrition Nutrition 0.000 abstract description 5
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- 241000193830 Bacillus <bacterium> Species 0.000 description 2
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- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 201000005569 Gout Diseases 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 102000004142 Trypsin Human genes 0.000 description 1
- 108090000631 Trypsin Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- PYMYPHUHKUWMLA-VPENINKCSA-N aldehydo-D-xylose Chemical compound OC[C@@H](O)[C@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-VPENINKCSA-N 0.000 description 1
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- 235000013527 bean curd Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
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- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
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- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
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- 238000004043 dyeing Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
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- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
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- 239000004220 glutamic acid Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 238000011835 investigation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- LRDGATPGVJTWLJ-UHFFFAOYSA-N luteolin Natural products OC1=CC(O)=CC(C=2OC3=CC(O)=CC(O)=C3C(=O)C=2)=C1 LRDGATPGVJTWLJ-UHFFFAOYSA-N 0.000 description 1
- IQPNAANSBPBGFQ-UHFFFAOYSA-N luteolin Chemical compound C=1C(O)=CC(O)=C(C(C=2)=O)C=1OC=2C1=CC=C(O)C(O)=C1 IQPNAANSBPBGFQ-UHFFFAOYSA-N 0.000 description 1
- 235000009498 luteolin Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
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- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 235000013997 pineapple juice Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
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- 239000004575 stone Substances 0.000 description 1
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- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
- C12R2001/125—Bacillus subtilis ; Hay bacillus; Grass bacillus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 대두나 강낭콩과 같은 두류에 발효취를 내지 않고 발효시키는 바실러스 섭틸리스(Bacillus subtilis) BAE06 (기탁번호 KCTC 18121P호) 균주로 발효시켜 생청국장을 수득하고, 상기 생청국장에 3∼5배의 물을 가하여 제조한 청국장 원액 100 중량부에 대해 11∼15% Brix 당도를 지닌 배즙 5∼70 중량부를 첨가하여 1∼5시간 숙성시킨 고형분 함량 3∼20 중량%의 배즙 함유 청국장 음료를 제공하는 것이다. 또한 본 발명은 건강 기능성을 지닌 천연과일인 배즙을 이용하여 청국장 음료를 제조함으로써 건강음료로써 인체에 무해하고 기호성과 영양성 및 건강 기능성이 뛰어난 배즙 함유 청국장 음료를 제공하는 것이다. The present invention is Bacillus subtilis ( Bacillus subtilis ) to ferment without the fermentation odor to soybeans, such as soybeans and kidney beans Fermented with BAE06 (Accession no. It is to provide a chungkukjang drink containing 3 to 20% by weight of a solid content of 1 to 5 hours by adding a portion. In another aspect, the present invention is to provide a chungkukjang drink containing natural fruit pear juice that is harmless to the human body as a health drink and excellent palatability, nutrition and health functionality as a health drink.
청국장, 납두균, 발효콩, 배즙, 건강 기능성, 음료 Cheonggukjang, Baekduyun, Fermented Soybeans
Description
본 발명은 배즙을 함유하는 청국장 음료 및 그의 제조방법에 관한 것으로, 더욱 상세하게는 합성 식품첨가물을 전혀 사용하지 않고 천연식품 재료인 배즙을 이용하여 청국장 특유의 이질감을 없앤 맛과 영양성이 뛰어난 배즙을 함유한 납두균 발효콩 음료 또는 청국장 음료 및 그의 제조방법에 관한 것이다. The present invention relates to a Cheonggukjang beverage containing pear juice and a method for manufacturing the same, and more specifically, to a pear juice having excellent taste and nutritional properties without using the synthetic food additive at all and eliminating the heterogeneity unique to Cheonggukjang by using pear juice as a natural food ingredient. It relates to a naphtha bacteria fermented soybean beverage or Cheonggukjang beverage containing and a method for producing the same.
청국장은 콩을 원료로 한 우리나라의 대표적인 발효식품으로 고구려시대 때부터 오늘날까지 좋은 단백질원으로써 상용되어 온 전통 장류이다. 콩은 식물성소고기라 불러질 만큼 단백질함량이 높고 인체에 유익한 불포화지방산등 영양소를 다량 가지고 있으며 노화억제물질로 알려진 비타민 E, 치매예방물질인 레시틴, 콜레스테롤저하물질인 사포닌, 장내 유산균을 증식시키는 올리고당 등 기능성 물질들을 많이 가지고 있어 성인병 예방식품소재로써 잘 알려져 있다. Cheonggukjang is Korea's representative fermented food made from soybeans, and has been used as a good protein source since the Goguryeo period until today. Soybeans are high in protein and are rich in nutrients such as unsaturated fatty acids, which are called vegetable beef, and are beneficial to the human body. It is well known as a food material for preventing adult diseases because it has many functional substances.
청국장은 삶은 콩을 청국균을 이용하여 발효시켜 만들어 그대로 먹기 때문에 콩에서 식이섬유로 구성된 비지를 제거하여 만든 두유나 두부보다 콩의 영양분을 그대로 이용할 수 있다. 또한 발효과정에서 강력한 소화효소인 아밀라제, 프로테아제 등이 생성되어 콩 단백질을 잘게 부수어 주므로 삶은 콩의 소화율이 50∼70% 정도인데 반하여 청국장은 90∼92%나 되어 소화 및 흡수가 잘 돼 영양소들의 체내 이용률을 좋게 하며 소화제 역할도 한다. Cheonggukjang is made by fermenting boiled soybeans with cheonguk bacteria, so you can use the nutrients of soybeans rather than soy milk or tofu made by removing the fat made of fiber from soybeans. In addition, strong fermentation enzymes such as amylase and protease are generated to break down soybean protein. So, the digestibility of boiled soybean is 50-70%, while the soybean is 90-92%, which is digested and absorbed well. Good utilization and also acts as a fire extinguishing agent.
또한 청국장에는 트립신, 아밀라아제 등 여러 효소가 포함되어 있고, 청국균(고초균)에 의해 합성되는 비타민 B2, K 등 비타민류도 다량 포함되어 있으므로 기능성과 영양성이 어떤 식품보다도 탁월하다 하겠다. In addition, Cheonggukjang contains various enzymes such as trypsin and amylase, and vitamins such as vitamins B2 and K synthesized by Cheongguk bacteria (battery bacillus) are also included, so its functionality and nutrition are superior to any food.
그러나 청국장은 그 특유의 풍미와 발효시 생성되는 쓴맛과 같은 이질감 및 끈적거림 때문에 건강 기능성을 지님에도 불구하고 자주 끓여 식용하기 어려운 점이 있었다. 이러한 청국장의 독특한 냄새와 이미를 제거하기 위하여 콩을 청국장 발효취 없이 발효시키는 납두균 같은 미생물이나 쑥 등의 탈취 식품재료를 이용하여 무취 청국장을 제조하고 있으나 청국장의 발효취와 발효 중에 생성된 이미를 완전히 제거하지는 못하고 있는 실정이다. 이에 따라 취미를 감소시킨 생청국장이나, 청국장환, 청국장 가루 등의 새로운 유형의 청국장 제품이 개발되었으나 기호성이 떨어지고 섭취방법이 불편하여 일반인에게는 그 선호감이 충분치 못하였던 것 이다. However, due to its peculiar flavor and heterogeneity and stickiness such as bitter taste produced during fermentation, Cheonggukjang was difficult to boil and eat frequently despite its health functionality. In order to remove the peculiar smell and imitation of Cheonggukjang, odorless Cheonggukjang is produced using deodorizing food materials such as wormwood and microorganisms such as wormwood, which ferment beans without fermentation. The situation is not removed. As a result, new types of Cheonggukjang products, such as Saengcheong-gukjang, Cheonggukjanghwan, and Cheonggukjang powder, have been developed. However, their preference was not sufficient for the general public due to their poor taste and inconvenient consumption.
이를 해소하기 위해 청국장을 주재료로 한 청국장 음료가 본 발명자 자신에 의해 개발되어 특허 특허등록 제416,180호 '무취 청국장 기능성 음료'로 공지되어 있다. 상기 특허 문헌에서는 납두균 Bacillus subtilis CHO99(기탁번호 KCTC-18052P호)을 이용하여 발효시킨 청국장 1.0 중량부에 대해 1.0∼4.0 중량부의 물을 첨가하여 균질화한 후, 액화효소로 액화시키고 효모로 발효시키고 3.0∼50.0 중량부 물에 적량의 감미료, 호료, 향료 등을 첨가하여 제조된 청국장 함유 기능성 음료가 개시되어 있다. In order to solve this problem, Cheonggukjang beverages based on Cheonggukjang are developed by the inventors themselves and are known as Patent Odor No. 416,180 'Odorless Cheonggukjang Functional Drinks'. In the patent document, 1.0 to 4.0 parts by weight of water is added to 1.0 parts by weight of the fermented soybeans using Bacillus subtilis CHO99 (Accession No. KCTC-18052P), and then homogenized by liquefying enzymes and fermented with yeast. Cheonggukjang-containing functional beverage prepared by adding an appropriate amount of sweetener, flavoring, flavoring and the like to ˜50.0 parts by weight of water is disclosed.
그러나 상기 특허 문헌에 개시된 청국장 함유 기능성 음료의 경우 청국장의 이취를 감소시키고 기호성을 향상시키기 위해 발효취를 내지 않는 납두균을 이용하여 청국장을 제조하였으나 발효취와 이미가 완전히 제거할 수 없어 당류나 향료 등 식품첨가물을 청국장 함유 기능성 음료 내에 사용하여 기호성을 높일 수밖에 없는 문제가 있다.However, in the case of the functional drink containing the Cheonggukjang disclosed in the patent document, the Cheonggukjang was prepared by using Baekdu-kyun which does not give fermentation odor to reduce odor and improve palatability. The use of food additives in functional drinks containing Cheonggukjang has a problem of increasing palatability.
이와 같은 식품첨가물은 식품의 색, 향, 맛, 등을 소비자의 기호에 맞게 향상시키고 저장기간을 연장하기 위해서 모든 가공식품을 만드는데 거의 사용하고 있으며 사용기준을 식품위생법으로 규정하고 있으나 식품첨가물의 대부분은 화학합성물질로서 자체 독성을 갖고 있으며, 소량이라도 매일 섭취하면 체내에 축적되어 만 성중독을 일으킬 수도 있다. Such food additives are almost always used to make all processed foods in order to improve the color, aroma, taste, etc. of foods according to consumers' preferences and to extend the shelf life, and the standard of use is prescribed by the Food Sanitation Law, but most of the food additives Is a chemical synthetic substance that has its own toxicity. Even small amounts of daily intake accumulate in the body and may cause chronic poisoning.
현재 식생활의 변화로 가공식품을 주로 먹고 있는 현대인들에게 식품첨가물의 지속적인 섭취에 의한 피해는 앞으로 사회적인 문제로 대두될 수 있으므로 가급적 가공식품에서 화학합성 식품첨가물의 첨가는 자제해야 한다.The damage caused by continuous ingestion of food additives to the modern people who are currently eating processed foods due to changes in their diet can be a social problem in the future. Therefore, the addition of chemical synthetic food additives in processed foods should be avoided.
배는 영양이 많고 인체의 건강을 증진시키는 좋은 과일로 알려져 있다. 배의 성분은 품종에 따라 차이는 있지만 100 g 당 수분함량이 85∼88% 정도로 갈증해소와 이뇨작용을 도와주며, 당분 함량은 10∼13%으로 그 중 소르비톨이 대변 연화능력이 있어 변비해소를 돕는다. 또한 배의 단백질 함량은 0.3% 정도로 그 중 함유된 아스파라긴산은 간장활동을 촉진시켜 숙취해소 작용을 하며 석세포 등 식이섬유가 많아 변비 및 정장작용에도 효과가 높다. 한편, 마그네슘 및 칼륨 등 알카리성 무기질이 무기질 함량 중 75% 정도로 함유되어 있는 강알카리성 식품으로 산성체질을 개선한다.Pear is known as a good fruit that is nutritious and promotes human health. The pear's composition varies depending on the variety, but the water content per 100 g is 85-88% to help quench thirst and diuretic. The sugar content is 10-13%. Help In addition, the protein content of the pear is 0.3%, aspartic acid contained in it promotes the liver activity to relieve hangover, and the dietary fiber, such as stone cells are high in constipation and intestinal action. On the other hand, it is a strong alkaline food containing about 75% of the inorganic minerals such as magnesium and potassium to improve the acid constitution.
또한 배에는 소화효소가 들어 있어 소화를 돕고, 다환족 방향성 탄화수소류의 대사산물을 체내에서 신속히 배설시켜 다환족 방향성 탄화수소류 노출에 대한 암 예방 가능성이 있는 것으로 알려져 있다.In addition, the stomach contains digestive enzymes, which aid in digestion, and rapidly excrete metabolites of polycyclic aromatic hydrocarbons in the body, which is known to have the potential to prevent cancer from exposure to polycyclic aromatic hydrocarbons.
한편, 배에 함유된 기능성물질인 플라보노이드류 중 퀘르세틴은 말린 배 1 kg에 20∼45 mg 함유되어 있어 항암이나 항산화 작용에 탁월하고, 루테올린은 기관지염, 가래, 기침을 다스리는 효과가 있다. 배에 함유된 폴리페놀 화합물들은 항암작용 뿐만 아니라 혈압강하, 통풍예방, 항산화, 미백, 면역기능 증대, 콜레스트롤 저하 등에 효능이 있는 것으로 확인되었다.On the other hand, quercetin of flavonoids, a functional substance contained in pears, contains 20 to 45 mg in 1 kg of dried pears, which is excellent for anti-cancer or antioxidant activity, and luteolin has an effect of controlling bronchitis, sputum, and cough. The polyphenolic compounds contained in the stomach were found to be effective in lowering blood pressure, preventing gout, antioxidants, whitening, increasing immune function, and lowering cholesterol, as well as anticancer activity.
따라서 본 발명은 청국장 음료를 제조하는데 적합한 콩의 발효취를 최대한 감소시킨 신규한 납두균을 분리하고 이 균주를 이용하여 청국장 및 그 음료를 제조한 것이다. 본 발명의 청국장 음료는 향료, 당 감미료와 같은 화학합성 식품첨가물을 전혀 사용하지 않고 발효시 잔존하는 발효취와 이미를 상기와 같은 건강 기능성을 지닌 배즙을 사용하여 제거함으로서 기호성을 향상시키고 배즙의 건강 기능성을 동시에 제공하는 청국장 음료를 개발함으로서 본 발명을 완성한 것이다. Therefore, the present invention is to isolate the novel naphtha bacteria that reduced the fermentation odor of soybeans suitable for the production of Cheonggukjang beverages, and to prepare Cheonggukjang and its beverages using this strain. Cheonggukjang beverage of the present invention improves palatability by removing the fermented odor and the already remaining nutrients such as the above-mentioned functional functionality without using any chemical synthetic food additives such as fragrances, sugar sweeteners and the health of pear juice The present invention has been completed by developing a Cheonggukjang beverage that provides functionality at the same time.
본 발명이 이루고자하는 기술적 과제는 청국장 음료를 제조하는데 있어 원료 청국장의 발효취를 감소시키기 위하여 볏짚에 있는 납두균 중 청국장 냄새를 적게 내면서 콩을 발효시키는 균주를 분리하여 바실러스 섭틸리스(Bacillus subtilis) BAE06라 칭하고 한국생명공학연구원에 2006년 9월 1일자로 기탁번호 KCTC 18121P호로 기탁하였으며, 이 신규한 분리 균주를 이용하여 청국장을 제조하고 잔존하는 냄새와 이미를 감소시키기 위해 식품첨가물을 사용하지 않고 건강 기능성을 지닌 천 연과일인 배즙을 이용하여 제조함으로써 건강음료로써 인체에 무해하고 기호성과 영양성 및 건강 기능성이 뛰어난 배즙 함유 청국장 음료를 제공하는 것이다. The technical problem to be achieved in the present invention is to isolate the strains fermenting soybeans while reducing the smell of the Chungkukjang of the rice straw bacteria in rice straw in order to reduce the fermentation odor of the raw Cheonggukjang Bacillus subtilis ( Bacillus subtilis ) It was named BAE06 and was deposited with KCTC 18121P on September 1, 2006 to the Korea Research Institute of Bioscience and Biotechnology.This new isolated strain was used to prepare Cheonggukjang without using food additives to reduce residual odors and already. It is manufactured by using pear juice, which is a natural fruit having health function, to provide pear juice containing pear juice that is harmless to the human body and has excellent palatability, nutrition, and health function as a health drink.
본 발명은 대두나 강낭콩과 같은 두류에 발효취를 내지 않고 발효시키는 바실러스 섭틸리스(Bacillus subtilis) BAE06 (기탁번호 KCTC 18121P호) 균주로 발효시켜 생청국장을 수득하고, 상기 생청국장에 3∼5배의 물을 가하여 제조한 청국장 원액 100 중량부에 대해 11∼15% Brix 당도를 지닌 배즙 5∼70 중량부를 첨가하여 1∼5시간 숙성시킨 고형분 함량 3∼20 중량%의 배즙 함유 청국장 음료를 제공하는 것이다.The present invention is Bacillus subtilis ( Bacillus subtilis ) to ferment without the fermentation odor to soybeans, such as soybeans and kidney beans Fermented with strain BAE06 (Accession No. KCTC 18121P) to obtain saengcheonggukjang, and 5 ~ 70% of pear juice having 11-15% Brix sugar to 100 parts by weight of the stock solution of Cheonggukjang prepared by adding 3-5 times water to It is to provide a chunggukjang beverage containing 3-20% by weight of a solid content of 1 to 5 hours by adding a portion.
본 발명의 또다른 목적은 대두나 강낭콩과 같은 두류에 발효취를 내지 않고 발효시키는 바실러스 섭틸리스(Bacillus subtilis) BAE06 (기탁번호 KCTC 18121P호) 균주로 발효시켜 생청국장을 수득하고, 상기 생청국장을 건조 마쇄한 후 분말화시킨 청국장 분말에 3∼10배의 물을 가하여 제조한 청국장 원액 100 중량부에 대해 11∼15% Brix 당도를 지닌 배즙 5∼70 중량부를 첨가하여 1∼5시간 숙성시킨 고형분 함량 3∼20 중량%의 배즙 함유 청국장 음료를 제공하는 것이다.Another object of the present invention Bacillus subtilis ( Bacillus subtilis ) to ferment without a fermentation odor to soybeans, such as soybeans and kidney beans Fermented with strain BAE06 (Accession No. KCTC 18121P) to obtain saengcheonggukjang, and dried by milling the saengcheonggukjang, and added 3 to 10 times of water to the powdered Cheonggukjang powder to add 11 to 15 parts by weight of the stock solution of It is to provide a chungkukjang drink containing 3 to 20% by weight of a solid content of 5 to 70 parts by weight of pear juice having a% Brix sugar content and aged for 1 to 5 hours.
상기 배즙의 첨가는 숙성전과 숙성 후에 분할하여 첨가할 수도 있다. The pear juice may be added by dividing before and after ripening.
또한 본 발명의 배즙 함유 청국장 음료는 강한 향기를 지닌 과채류인 파인애플, 복분자, 레몬, 감귤, 오렌지, 망고, 딸기, 키위, 유자, 양파 중에서 선택된 1종 이상의 과실 1∼10 중량부를 착즙하여 더욱 첨가함을 특징으로 한다. In addition, the pear juice-containing Cheonggukjang beverage of the present invention is further added by extracting 1 to 10 parts by weight of one or more fruits selected from pineapple, bokbunja, lemon, citrus fruit, orange, mango, strawberry, kiwi, citron and onion, which have a strong aroma. It is characterized by.
한편, 본 발명은 두류를 무취 청국장으로 발효시키는 균주 바실러스 섭틸리스(Bacillus subtilis) BAE06 (기탁번호 KCTC 18121P호)를 제공하는 것이다.On the other hand, the present invention strain Bacillus subtilis ( Bacillus subtilis ) for fermenting soybeans into odorless Cheonggukjang BAE06 (Accession No. KCTC 18121P).
이하 본 발명을 더욱 상세히 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명에 사용되는 청국장은 대두나 강낭콩과 같은 두류에 본 발명에서 분리된 납두균 Bacillus subtilis BAE06 (기탁번호 KCTC 18121P)의 고농도 밀식배양액(균농도 109∼1012 cell/ml)을 접종하여 발효시켜 제조한다. Cheonggukjang used in the present invention is inoculated with soybeans or kidney beans such as Bacillus subtilis BAE06 (Accession No. KCTC 18121P) of high concentration wheat culture medium (bacterial concentration 10 9-10 12 cell / ml) inoculated and fermented. Manufacture.
본 발명에 사용된 신균주 납두균 Bacillus subtilis BAE06 (기탁번호 KCTC 18121P)은 콩을 발효시키는 통상의 납두균 균주 중에서 발효시 이미를 거의 발생하지 않는 변이주를 분리하여 이를 계대배양함으로서 얻어진다. 분리된 균주의 균학적 특성을 살펴보면 다음과 같다. The new strain Bacillus subtilis BAE06 (Accession No. KCTC 18121P) used in the present invention is obtained by separating and culturing mutant strains which hardly occur already during fermentation among common strains of Bacillus subtilis which ferment soybeans. Looking at the mycological characteristics of the isolated strains are as follows.
본 발명에 사용된 납두균(Bacillus subtilis BAE06 (기탁번호 : KCTC 18121P))은 일반적인 납두균(Bacillus subtilis)의 형태학적 특성 및 생화학적 특성이 유사하나 단백질 분해능력이 우수하고 폴리 감마글루타민산과 같은 점질물을 다량 생성하는 것이 특징이다. Bacillus subtilis BAE06 (Accession No .: KCTC 18121P) used in the present invention has similar morphological and biochemical characteristics of Bacillus subtilis , but has excellent protein degradability and a large amount of viscous substances such as poly gamma glutamic acid. It is characteristic to produce.
표 1은 본 발명에서 사용되는 납두균(Bacillus subtilis BAE06 (기탁번호 : KCTC 18121P))의 형태학적 특성 및 생화학적 특성을 나타낸 도표이다.Table 1 is a table showing the morphological and biochemical properties of Bacillus subtilis BAE06 (Accession Number: KCTC 18121P) used in the present invention.
z -: 80% 이상이 음성, +: 80% 이상이 양성, ++: 90% 이상이 양성, z- : 80% or more negative, +: 80% or more positive, ++: 90% or more positive,
d: 11∼80%가 양성.d: 11 to 80% are positive.
상기한 균주의 형태학적 및 생화학적 특성을 통해 통상의 납두균의 신규한 스트레인으로 분리되어 본 발명의 균주 Bacillus subtilis BAE06를 생명공학연구원 유전자은행에 2006년 9월 1일 기탁번호 KCTC 18121P호로 기탁하였다. The strain Bacillus subtilis BAE06 of the present invention was deposited with the gene of KCTC 18121P on Sep. 1, 2006 to the Biotechnology Research Institute Gene Bank through the morphological and biochemical characteristics of the strain.
배즙은 국내에서 생산되고 있는 배품종인 신고, 황금, 추왕, 감천 등에서 선택된 과실을 세척하여 해머밀로 파쇄하고 이중 솥에서 110∼120℃에서 10∼20분 가열 처리하여 착즙한 액으로 11∼15% Brix 당도로 만들어 75∼85℃에서 5∼15분 살균처리 후 냉각 보관하여 사용한다.The pear juice is washed with fruits selected from Korean varieties such as Shingo, Golden, Chuwang, and Gamcheon, which are then crushed with a hammer mill and heated in 110-120 ℃ for 10 to 20 minutes in a double pot. Make brix sugar and sterilize at 5 ~ 15 minutes at 75 ~ 85 ℃ for cooling.
파인애플, 복분자, 레몬, 감귤, 오렌지, 망고, 딸기, 키위, 유자, 양파의 과채류는 사용직전에 세척하여 해머밀로 파쇄하고 착즙하여 바로 사용하였다.Pineapple, bokbunja, lemon, citrus fruits, oranges, mangoes, strawberries, kiwi, citron, onions and vegetables were washed immediately before use, crushed with a hammer mill and used immediately.
(실시예 1) 생청국장으로 청국장 원액의 제조Example 1 Preparation of Cheonggukjang Undiluted Solution
납두균으로 24∼48시간 발효시킨 생청국장에 3∼5배량의 열수(80℃)를 가하여 미세하게 마쇄한 후 90∼100℃에서 3∼10분 끓인 후 탈취하여 40∼50℃로 냉각한다.3-5 times of hot water (80 ℃) is added to Saengcheonggukjang fermented 24 hours for 48 hours, and finely pulverized, boiled at 90-100 ℃ for 3-10 minutes, deodorized and cooled to 40-50 ℃.
(실시예 2) 건조 청국장으로 청국장 원액의 제조(Example 2) Preparation of Cheonggukjang Undiluted Solution by Dry Cheonggukjang
납두균으로 24∼48시간 발효시킨 생청국장을 열풍건조기(60∼80℃)에서 72∼120시간 건조한 후 분쇄기에서 80∼120 메쉬 정도로 만든 청국장 분말에 6∼10배량의 열수(80℃)를 가하여 미세하게 마쇄한 후 90∼100℃에서 3∼10분 끓인 후 탈취하여 40∼50℃로 냉각한다.Saengcheonggukjang fermented with naphtha bacteria for 24 to 48 hours was dried 72 ~ 120 hours in a hot air dryer (60 ~ 80 ℃), and 6 ~ 10 times of hot water (80 ℃) was added finely to Cheonggukjang powder made of 80 ~ 120 mesh in a grinder. After grinding, boil for 3 to 10 minutes at 90 to 100 ° C, deodorize and cool to 40 to 50 ° C.
(실시예 3) 배즙의 제조Example 3 Preparation of Pear Juice
신고 배 과실을 세척하여 해머밀로 파쇄하고 이중 솥에서 110∼120℃에서 10∼20분 가열처리하고 착즙하여 원료 과실량의 70 중량%, 12% Brix 당도의 과즙을 얻었으며 85℃에서 10∼15분 살균처리 후 10℃ 이하로 냉각한다.Shingo pear fruit was washed, crushed with a hammer mill, heated in 110-120 ℃ for 10-20 minutes, and juiced to obtain 70% by weight of raw fruit and 12% Brix sugar juice, and 10-15 at 85 ℃. After sterilization, it is cooled to 10 ° C or lower.
(실시예 4) 본 발명의 청국장 음료의 제조Example 4 Preparation of Cheonggukjang Beverage of the Present Invention
실시예 1 및 실시예 2에서 제조된 청국장 원액 100 중량부에 실시예 3에서 제조된 배즙을 5∼50 중량부를 첨가하여 40∼50℃에서 1∼5시간 교반하면서 숙성시킨다. 숙성액은 고형분을 12∼15%로 조정하고 90∼100℃에서 3분 끓인 후 마쇄하고 85℃에서 10∼15분 살균처리 후 10℃ 이하로 냉각한다.5 to 50 parts by weight of the pear juice prepared in Example 3 was added to 100 parts by weight of the Cheonggukjang undiluted solution prepared in Examples 1 and 2, and aged with stirring at 40 to 50 ° C. for 1 to 5 hours. The aging solution was adjusted to 12 to 15% solids, boiled at 90 to 100 ° C. for 3 minutes, then crushed and cooled to 10 ° C. or less after sterilization at 85 ° C. for 10 to 15 minutes.
(실시예 5) 다른 과즙을 첨가한 본 발명의 청국장 음료의 제조Example 5 Preparation of Cheonggukjang Beverage of the Present Invention to which Another Juicer was Added
실시예 1 및 실시예 2에서 제조된 청국장 원액 100 중량부 실시예 3에서 제조된 배즙을 5∼50 중량부를 첨가하여 40∼50℃에서 1∼5시간 교반하면서 숙성시킨다. 숙성액은 고형분을 12∼15%로 조정하고 여기에 파인애플 착즙액 1∼5 중량부를 첨가하여 90∼100℃에서 3분 끓인 후 마쇄하고 85℃에서 10∼15분 살균처리 후 10℃ 이하로 냉각한다.100 parts by weight of the chungkukjang undiluted solution prepared in Examples 1 and 2 5 to 50 parts by weight of the pear juice prepared in Example 3 was added to age with stirring at 40 to 50 ℃ 1 to 5 hours. Aged liquid was adjusted to 12 to 15% solids, and 1 to 5 parts by weight of pineapple juice was added thereto, boiled at 90 to 100 ° C. for 3 minutes, then crushed and cooled to 10 ° C. or less after sterilization at 85 ° C. for 10 to 15 minutes. do.
(실시예 6) 대조구의 제조Example 6 Preparation of Control
실시예 2에서 제조된 청국장 원액 100 중량부에 배와 동일한 당류비율로 설탕 1.5 중량부, 포도당 2 중량부, 과당 4 중량부와 천일염 0.1 중량부, 향료 0.1 중량부를 첨가하여 40∼50℃에서 1∼5시간 교반하여 고형분을 12∼15%로 조정하고 90∼100℃에서 3분 끓인 후 마쇄하고 85℃에서 10∼15분 살균처리 후 10℃ 이하로 냉각한다.1.5 parts by weight of sugar, 2 parts by weight of glucose, 4 parts by weight of fructose, 0.1 parts by weight of sun salt and 0.1 parts by weight of fragrance were added to 100 parts by weight of the chungkukjang stock solution prepared in Example 2 at 1 to 40-50 ° C. After stirring for 5 hours, the solid content is adjusted to 12 to 15%, boiled at 90 to 100 ° C. for 3 minutes, then crushed and cooled to 10 ° C. or less after sterilization at 85 ° C. for 10 to 15 minutes.
(실시예 7) 관능 기호성 조사Example 7 Sensory Palatability Investigation
실시예 1, 실시예 2, 실시예 4, 실시예 5에서 제조된 제품에 대한 관능 기호성을 조사하기 위해 식품공장 직원 중 20대에서 50대에서 각 세대별 5명을 선택하여 총20명으로부터 관능검사를 5점 만점 법을 기준으로 하여 실시하였으며 그 결과는 표 2과 같다.In order to investigate sensory palatability of the products manufactured in Examples 1, 2, 4, and 5, a total of 20 people were selected from 20 to 50 people in the food factory by selecting 5 persons for each household. The test was conducted based on the 5-point method and the results are shown in Table 2.
* 5 : 아주 좋음 3 : 보통 1 : 아주 나쁨* 5: Very good 3: Moderate 1: Very bad
상기 표 2에 나타난 바와 같이 본 발명의 제품인 실시예 4 및 실시예 5에서 제조된 청국장 음료의 관능 기호성이 다른 실시예에서 제조된 제품 및 대조구에서 제조된 제품에 비해 높은 평가를 나타내었다. 특히, 본 발명의 제품인 실시예 4 및 실시예 5에서 제조된 청국장이 맛과 향기면에서 특히 우수한 평가를 나타낸다.As shown in Table 2, the sensory palatability of the Cheonggukjang beverages prepared in Examples 4 and 5, which are the products of the present invention, was higher than the products manufactured in the other examples and the products prepared in the control. In particular, Cheonggukjang prepared in Examples 4 and 5, which are the products of the present invention, show particularly excellent evaluation in terms of taste and aroma.
본 발명의 효과는 발효취와 이미가 없는 기호성이 우수한 청국장 음료를 제조하는데 있어서 콩에 발효취를 내지 않고 발효시키는 신규한 납두균을 이용하여 청국장을 제조하고, 건강 기능성을 지닌 천연과일인 배즙을 이용하여 청국장 음료를 제조함으로써 건강음료로써 인체에 무해하고 기호성과 영양성 및 건강 기능성이 뛰어난 배즙 함유 청국장 음료를 제공하는 것이다. The effect of the present invention is to produce a fermented odor and a taste that has not already good taste in the taste of Cheonggukjang soybeans produced by using a new naphthaung fermented without fermenting odor in soybeans, using a natural fruit pear juice By making the Cheonggukjang drink to provide a pear juice containing pear juice that is harmless to the human body as a health drink and excellent in palatability, nutrition and health functionality.
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| CN109090464A (en) * | 2018-10-12 | 2018-12-28 | 青海昆仑河枸杞有限公司 | A kind of production method of fructus lycii ferment mud health-care steamed bread |
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