KR100744715B1 - Method of producing fermented soybeans - Google Patents

Method of producing fermented soybeans Download PDF

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KR100744715B1
KR100744715B1 KR1020060082340A KR20060082340A KR100744715B1 KR 100744715 B1 KR100744715 B1 KR 100744715B1 KR 1020060082340 A KR1020060082340 A KR 1020060082340A KR 20060082340 A KR20060082340 A KR 20060082340A KR 100744715 B1 KR100744715 B1 KR 100744715B1
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rice straw
soybeans
fermentation
temperature
fermented
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우인수
최호상
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우인수
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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
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Cereal-Derived Products (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

A method of manufacturing fermented soybeans(Cheongkukjang) is provided to obtain the maximum metabolites by fermenting up to the cuticle and endosperm portion of the grain and supplements nutrients such as Ca, Mg, beta-carotene, minerals and the like. Soybeans are heated, placed on rice straw, fermented at 35 to 50deg.C for 50 to 70hr in the first step, dried at 10 to 15deg.C for 2hr in the first step, at 5deg.C for 2hr in the second step and at -15 to 40deg.C in the third step to a moisture content of 13 to 15% and ground to a size of 2 to 3mm. Then, 70 to 80wt.% of ground soybeans are mixed with 10 to 15wt.% of root vegetables of 4 to 5mm, 10 to 15wt.% of ground fruits and vegetables of 4 to 5mm and 5wt.% of glutinous rice gruel, placed on rice straw, fermented at 35 to 50deg.C for 50 to 70hr in the second step and dried at less than -15deg.C. In placing the heated soybeans on rice straw, the stacking thickness of the rice straw and soybeans is 2 to 5cm and 15 to 20cm.

Description

청국장 제조방법{METHOD OF PRODUCING FERMENTED SOYBEANS}Cheonggukjang manufacturing method {METHOD OF PRODUCING FERMENTED SOYBEANS}

본 발명은 청국장 제조방법에 관한 것으로, 보다 구체적으로는 호기와 혐기의 공존 상태에서 반복적인 발효로 알곡류의 표피 및 배젖 부위까지 발효를 함과 동시에 미생물 대사 표면적을 넓혀서 재접촉 대사를 진행시킴으로써, 대사산물을 최대로 증가시키고 영양 균형을 갖출 수 있도록 한 청국장 제조방법에 관한 것이다.The present invention relates to a production method of Cheonggukjang, more specifically by fermentation to the epidermis and endosperm of the cereal grains by repetitive fermentation in the coexistence state of anaerobic and anaerobic, and at the same time by expanding the surface area of microbial metabolism to proceed with recontact The present invention relates to a method for preparing Chunggukjang that can maximize metabolites and balance nutrition.

일반적으로, 청국장은 콩을 원료로 하여 만들어지는 우리나라의 대표적인 발효식품중의 하나로서, 간장, 된장, 고추장 등과 함께 예로부터 오늘에 이르기까지 상용되는 전통적인 장류의 하나이다.In general, Cheonggukjang is one of the representative fermented foods of Korea, which is made from soybeans, and is one of the traditional soybeans that have been used from ancient times to today with soy sauce, miso, and red pepper paste.

이와 같은 청국장에는 콩기름의 산화를 방지하는 비타민E(토코페롤)가 함유되어 있기 때문에 꾸준히 섭취하는 경우 상기 비타민E의 항산화작용으로 인하여 콩기름속에 함유된 리놀산이나 리놀레산이 과산화물로 변화되어 인체에 해를 끼치는 현상을 방지하며, 인체 내에서 지방의 산화를 방지하는 플라보노이드류를 함유하고 있어 노화나 주름살을 방지하는데 유용한 식품으로 알려진다.Since the Cheonggukjang contains vitamin E (tocopherol) that prevents oxidation of soybean oil, if it is steadily ingested, linoleic acid or linoleic acid contained in soybean oil is changed to peroxide due to the antioxidant activity of vitamin E, which is harmful to human body. It is known to be useful foods to prevent aging and wrinkles because it contains flavonoids that prevent oxidation of fat in the human body.

또, 청국장에는 비타민B2가 콩에 비하여 2배가량 많이 함유되어 있고 식이섬유가 많이 함유되어 있으며, 인슐린의 분비를 왕성하게 해줌과 동시에 세포 또는 혈관벽에 부착되는 악성 콜레스테롤을 혈액 속으로 녹여내서 노폐물로서 인체 밖으로 배설시킴으로써 혈액순환이 원활하게 이루어지도록 하는 레시틴이 풍부하게 함유되어 있어 당뇨병과 그 합병증, 동맥경화, 고혈압의 예방과 치료에 효과가 있는 것으로 알려진다.In addition, Cheonggukjang contains twice as much vitamin B2 as soybeans, and contains more fiber, and makes insulin secretion and dissolves the bad cholesterol attached to cells or blood vessel walls into the blood as waste products. It is known to be effective in the prevention and treatment of diabetes and its complications, arteriosclerosis, and high blood pressure because it contains abundant lecithin, which is excreted outside the human body to facilitate blood circulation.

또한, 청국장에 함유되는 살아 있는 각종 효소와 청국장균의 장내(腸內) 생존율이 유산균의 30%에 비하여 월등히 높은 70%에 이르기 때문에 장내에서 소화활동이 활발하게 이루어지도록 함과 동시에 청국장이 지니는 섬유와 함께 정장(靜腸) 작용을 하는 것으로 알려진다.In addition, the intestinal viability of various live enzymes contained in Cheonggukjang and Cheongguk enters 70%, which is much higher than 30% of lactic acid bacteria. It is known to work with the suit.

또, 청국장의 원료인 콩에는 발암억제작용을 하며, 혈액중의 콜레스테롤치를 저하시켜 동맥경화를 방지하는 식이섬유인 사포닌성분이 들어 있기 때문에 유해성분이 장점막과 접촉하는 시간을 줄이고, 유해성분을 흡착시켜 독성을 약화시킴으로써 대장암의 발생가능성을 낮춰주고, 청국장에서 볼 수 있는 끈끈한 점성물질로 된 실의 구성성분인 폴리글루타민산(Polyglutamic acid)의 작용에 의하여 항암효과가 탁월한 것을 알려진다.In addition, the soybean, a raw material of Cheonggukjang, acts as a carcinogen and contains saponin, a dietary fiber that prevents arteriosclerosis by lowering cholesterol in the blood. It is known that the anticancer effect is excellent due to the action of polyglutamic acid, which is a component of the sticky viscous material, which is found in Cheonggukjang.

이와 같이 섭취시 인체에 매우 유용한 청국장은 삶은 콩을 볏짚에 붙어 있는 고초균(枯草菌)이라 불리우는 바실러스 서브틸리스(Bacilus subtilis)를 이용하여 띄워 만든 것으로서, 발효과정 중에서 고초균이 생산하는 효소에 의해서 그 특유의 맛과 냄새를 발생시킴과 동시에 원료콩의 당질과 단백질에서 유래된 레반형 프룩 탄(Levan form fructan)과 폴리글루타메이트(Polyglutamate)의 혼합물질과 점질물을 다량 생성하며, 이렇게 발효 제조된 청국장은 영양면에서 된장이나 고추장보다 단백질과 지방함량이 높은 양질의 콩발효식품인 것이다.Cheonggukjang, which is very useful to the human body when ingested, is made by using Bacillus subtilis called Bacillus subtilis attached to rice straw. The enzyme is produced by Bacillus subtilis during fermentation. In addition to producing a distinctive taste and smell, it produces a large amount of mixtures and viscous substances of Levan form fructan and polyglutamate derived from sugar and protein of raw soybeans. In terms of nutrition, it is a high-quality soybean fermented food with higher protein and fat content than doenjang or red pepper paste.

한편, 종래 청국장의 제조방법은 생콩을 물에 불린 후, 일정 시간 동안 삶은 후 납두균이나 고초균을 접종한 다음, 밀폐용기에 밀봉하여 38∼40℃ 정도에서 2∼3일간 발효시켜 숙성되도록 하는데, 이때 발효는 콩의 표피층에서만 이루어지기 때문에 대사물질이 적고 영양균형을 갖출 수 없다는 문제점이 있었다.On the other hand, the conventional method of manufacturing the soybean paste soaked in soybeans, boiled for a certain time, inoculated with Bacillus or Bacillus subtilis, then sealed in a sealed container and fermented at about 38 ~ 40 ℃ for 2 to 3 days, at this time Since fermentation is made only in the epidermal layer of soybeans, there is a problem that there is little metabolite and no nutritional balance.

본 발명의 목적은 상기와 같은 문제점을 해결하기 위하여 안출된 것으로, 볏짚을 이용하여 호기와 혐기의 공존 상태에서 반복적인 발효로 알곡류의 표피 및 배젖부위까지 발효를 진행하여 최대한의 대사물질을 얻고 영양 균형을 갖출 수 있도록 한 청국장 제조방법을 제공하는 데 있다.An object of the present invention was devised to solve the above problems, by using fermented straw to proceed to fermentation to the epidermis and endosperm of grains by repeated fermentation in the coexistence state of anaerobic and anaerobic to obtain the maximum metabolite It is to provide a manufacturing method of Cheonggukjang to help balance nutrition.

본 발명의 다른 목적은 콩과 같은 알곡류의 발효시 미생물 대사 표면적을 넓히고 재접촉 대사를 진행함으로써 미생물 대사산물을 최대로 증가시킬 수 있도록 한 청국장 제조방법을 제공하는 데 있다.It is another object of the present invention to provide a method for producing a cheongukjang so as to maximize the microbial metabolites by increasing the microbial metabolism surface area and re-contact metabolism during fermentation of grains such as soybeans.

본 발명의 또 다른 목적은 주원료인 콩에 주황색의 과채류 및 근채류를 분쇄하여 혼합하고 찹쌀죽으로 혼합발효를 함으로써, 칼슘, 마그네슘, 베타케로틴, 미네랄 등의 영양을 보충할 수 있고, 아밀로팩틴의 보강으로 미생물의 대사활동력을 증가시킬 수 있도록 한 청국장 제조방법을 제공하는 데 있다.Still another object of the present invention is to grind and mix orange fruit and root vegetables of the main ingredient soybeans and mixed fermentation with glutinous rice porridge, to supplement the nutrition of calcium, magnesium, beta-carotene, minerals, etc. It is to provide a manufacturing method of Cheonggukjang to increase the metabolic activity of microorganisms by reinforcement.

상기의 목적들을 달성하기 위하여, 본 발명에 따른 청국장 제조방법은,In order to achieve the above objects, the production method of Chunggukjang according to the present invention,

콩을 삶는 단계;Boiling beans;

삶은 콩을 볏짚을 깔고 그 위에 적층하여 35∼50℃의 온도로 50∼70시간 동안 1차 발효하는 단계;Putting the boiled beans on a rice straw and laminating them on a primary fermentation at a temperature of 35 to 50 ° C. for 50 to 70 hours;

1차 발효된 콩을 1차 냉동건조하는 단계;Primary freeze drying of the first fermented soybeans;

1차 발효된 콩을 2∼3mm의 크기로 분쇄하는 단계;Grinding the first fermented soybean to a size of 2-3 mm;

상기 분쇄된 콩에 주황색 근채류와 과채류를 분쇄하여 혼합하고, 찹쌀죽을 투입하여 함수율을 조정하고, 찹쌀죽을 투입한 혼합물을 볏짚을 깔고 그 위에 올려 놓고 35∼50℃의 온도로 50∼70시간 2차 발효하는 단계; 및Orange root vegetables and fruit vegetables were pulverized and mixed with the crushed beans, glutinous rice porridge was added to adjust the water content, and the glutinous rice porridge was mixed with rice straw and placed on top of it for 50 to 70 hours at a temperature of 35 to 50 ° C. Fermentation; And

2차 발효된 콩을 2차 냉동건조시키는 단계;를 포함하는 것을 특징으로 한다.And secondary freeze-drying of the second fermented soybeans.

상기 1차 발효단계는,The first fermentation step,

볏짚을 깔고 삶은 콩을 볏짚 위에 올려 놓은 후에 다시 볏짚을 깔고 삶은 콩을 그 위에 올려 놓는 적층을 반복적으로 실행하며, 상기 볏짚의 적층 두께는 2∼5cm로 하고, 삶은 콩의 적층 두께는 15∼20cm로 하는 것을 특징으로 한다.The rice straw boiled beans are placed on the rice straw, and then the rice straw boiled beans are repeatedly placed on the rice straw. The lamination thickness of the rice straw is 2-5 cm, and the lamination thickness of the boiled beans is 15-20 cm. It is characterized by that.

상기 1차 냉동건조 단계는,The first freeze drying step,

10∼15℃의 온도로 2시간 정도 1차 예냉시키고, 그 후에 5℃의 온도로 2시간 정도 2차 예냉시키며, 최종적으로 -15∼-40℃의 온도로 냉동건조시켜 함수율 13∼15%까지 건조시키는 단계를 포함하는 것을 특징으로 한다.Primary precooling at a temperature of 10 to 15 ° C. for 2 hours, followed by secondary precooling at a temperature of 5 ° C. for 2 hours, and finally freeze drying at a temperature of −15 to 40 ° C. to a water content of 13 to 15%. It characterized in that it comprises a step of drying.

상기 2차 발효단계는,The second fermentation step,

상기 분쇄된 콩 70∼80wt%, 4∼5mm로 분쇄한 주황색 근채류 10∼15wt%, 및 4∼5mm로 분쇄한 과채류 10∼15wt%를 혼합하고, 상기 혼합물에 5% 찹쌀죽을 투입하여 함수율 65∼75%로 조정하여 발효시키는 단계를 포함하는 것을 특징으로 한다.70 to 80 wt% of the pulverized beans, 10 to 15 wt% of orange root vegetables pulverized to 4 to 5 mm, and 10 to 15 wt% of fruit vegetables pulverized to 4 to 5 mm were mixed, and 5% glutinous rice porridge was added to the mixture to give a water content of 65 to It is characterized in that it comprises the step of fermentation to adjust to 75%.

상기 2차 냉동건조 단계는,The second freeze drying step,

2차 발효된 콩을 -15℃ 이하의 온도로 송풍 건조시키는 단계를 포함하는 것을 특징으로 한다.And blowing the secondary fermented soybean at a temperature of -15 ° C or lower.

이하, 본 발명에 따른 청국장 제조방법에 대하여 상세히 설명한다.Hereinafter, the manufacturing method of the cheongukjang according to the present invention will be described in detail.

본 발명에 따른 청국장 제조방법은 크게, 콩을 삶는 단계, 콩을 1차 발효하는 단계, 1차 발효된 콩을 1차 냉동건조하는 단계, 1차 발효된 콩을 분쇄하는 단계, 분쇄된 콩가루를 2차 발효하는 단계, 및 2차 발효된 콩을 2차 냉동건조시키는 단계를 포함한다.Cheonggukjang manufacturing method according to the present invention, the step of boiling soybeans, the first fermentation of soybeans, the first freeze-drying step of the first fermented soybeans, the step of grinding the first fermented soybeans, pulverized soy flour Secondary fermentation, and secondary freeze drying the secondary fermented soybeans.

본 발명에 따른 청국장 제조방법에 대하여 각 공정별로 상세하게 설명하면 다음과 같다.The manufacturing method according to the present invention will be described in detail for each process as follows.

1. 콩을 삶는 단계1. The steps of boiling beans

콩을 깨끗이 세척한 후 24시간 정도 물에 침수시킨 후에 삶는다.Clean the beans and soak them in water for about 24 hours before boiling.

2. 콩을 1차 발효하는 단계2. First fermentation of beans

발효용기에 청정 볏짚을 깔고 삶은 콩을 볏짚 위에 올려 놓은 후에 다시 볏짚을 깔고 삶은 콩을 그 위에 올려 놓는다. 볏짚과 삶은 콩을 층층히 4∼5회 반복하여 적층한다. 상기 볏짚의 적층 두께는 2∼5cm인 것이 바람직하고, 삶은 콩의 적층 두께는 15∼20cm인 것이 바람직하다. 상기 볏짚의 적층 두께는 너무 두꺼우면 통기성이 나쁘고, 너무 얇으면 미생물의 착생력이 떨어져서 좋지 않다.Put the clean rice straw in the fermentation container and put the boiled beans on the rice straw. Straw and boiled soybeans layered four to five times. It is preferable that the lamination thickness of the rice straw is 2-5 cm, and the lamination thickness of the boiled beans is 15-20 cm. If the thickness of the rice straw is too thick, the breathability is bad, and if too thin, the microorganism's viability is not good.

상기와 같이 삶은 콩을 볏짚 위에 적층한 후에, 35∼50℃의 온도로 50∼70시간 정도 유지해 준다.After the boiled beans are stacked on the rice straw, they are maintained at a temperature of 35 to 50 ° C. for about 50 to 70 hours.

볏짚을 깔아 놓는 것은 볏짚에 착생하는 바실러스 미생물이 콩에 직접 접종할 수 있고 볏짚의 기공을 통해 산소 공급이 용이하므로 호기 미생물의 활성을 도와서 콩단백질의 아미노산화와 바실러스 대사물질 공팡이가 증가하기 때문이다. 즉, 볏짚은 미생물의 대사를 촉진시키는 역할과 통기성을 확보하여 산소의 공급을 원활하게 해주는 역할을 동시에 수행한다.Laying rice straw is because Bacillus microorganisms growing on rice straw can inoculate directly with soybeans, and oxygen is easily supplied through pores of rice straw, so the activity of aerobic microorganisms increases the amino acidization of soybean protein and the Bacillus metabolite. to be. In other words, rice straw plays a role of facilitating the supply of oxygen by ensuring the role of promoting microbial metabolism and breathability.

발효된 콩은 암갈색이며 흰색의 곰팡이가 보이며 콩과 콩 사이에는 점액질이 생성된다.Fermented soybean is dark brown with white fungus visible and mucus is formed between soybeans.

3. 1차 발효된 콩을 1차 냉동건조하는 단계3. First freeze-drying of the first fermented soybeans

발효 후의 건조는 미생물을 보존하고 2차 발효시 미생물의 활성을 신속하게 진행할 수 있도록 하기 위하여 냉동건조를 시킨다. 즉, 중고온성의 미생물이 급속 냉동에 의해 사멸하는 것을 방지하기 위한 것으로, 10∼15℃의 온도로 2시간 정도 예냉시켜 미생물의 활동을 둔화시키고, 5℃의 온도로 2시간 정도 예냉시켜 미생물의 활동을 90% 이상 중지시킨다. 그 후에 -15∼-40℃의 온도로 냉동건조시켜 함수율 13∼15%까지 건조시킨다.Drying after fermentation is freeze-dried in order to preserve the microorganisms and to accelerate the activity of the microorganisms in the second fermentation. That is, to prevent the high-temperature microorganisms from being killed by rapid freezing, precooling at a temperature of 10 to 15 ℃ for 2 hours to slow down the activity of the microorganisms, precooling at 5 ℃ temperature for 2 hours to Stop activity by more than 90% Thereafter, freeze-dried at a temperature of -15 to -40 ℃ to dry to a water content of 13 to 15%.

냉동건조에서 예냉건조는 미생물 건조시 미생물 파괴를 방지하고 대사 영양물질을 보존하기 위해 완충 온도를 적용하는 것으로, 미생물의 휴면을 준비하기 위한 것이다.Pre-drying in freeze drying is to prepare a dormant of microorganisms by applying a buffer temperature to prevent microbial destruction and preserve metabolic nutrients during microbial drying.

4. 1차 발효된 콩을 분쇄하는 단계 4. grinding the first fermented soybean

상기 1차 냉동건조된 콩을 2∼3mm의 크기로 분쇄한다.The first freeze-dried beans are ground to a size of 2-3mm.

5. 분쇄된 콩가루를 2차 발효하는 단계5. Second fermentation of crushed soy flour

상기 분쇄된 콩 70∼80wt%, 4∼5mm로 분쇄한 주황색 근채류 10∼15wt%, 및 4∼5mm로 분쇄한 과채류 10∼15wt%를 혼합한다. 상기 혼합물에 5% 찹쌀죽을 투입하여 함수율 65∼75%로 조정한다. 찹쌀죽을 투입한 혼합물을 볏짚을 깔고 그 위에 올려 놓고 1차 발효 조건과 동일하게 35∼50℃의 온도로 50∼70시간 발효시킨다.70 to 80 wt% of the pulverized beans, 10 to 15 wt% of orange root vegetables pulverized to 4 to 5 mm, and 10 to 15 wt% of fruit vegetables pulverized to 4 to 5 mm are mixed. 5% glutinous rice gruel is added to the mixture to adjust the water content to 65 to 75%. The mixture into which glutinous rice porridge is added is placed on a rice straw, and then fermented at a temperature of 35 to 50 ° C. for 50 to 70 hours under the same conditions as the primary fermentation conditions.

발효 후에 암갈색과 흰색의 곰팡이가 형성된다.After fermentation, dark brown and white mold is formed.

주황색 근채류는 당근과 같은 뿌리식물로서 칼슘이나 마그네슘의 함량이 높아 미생물의 대사성과 생존률을 크게 향상시키고, 과채류는 숙성된 호박, 토마토, 고추, 또는 피망으로서 비타민A 전구체인 베타케로틴이나 미네랄의 함량이 높아 미 생물의 대사성을 크게 증대시킬 수 있으며 발효 콩에 영양을 공급하여 영양 균형을 맞출 수 있다.Orange root vegetables are roots such as carrots, which have a high calcium and magnesium content, which greatly improves the metabolism and survival rate of microorganisms. Fruit vegetables are ripened pumpkin, tomatoes, peppers, or bell peppers. It can greatly increase the metabolism of microorganisms and provide nutrition to fermented soybeans to balance nutrition.

찹쌀죽은 찹쌀의 아밀로팩틴 성분을 공급함으로써 미생물의 활성과 발효 건조 후 크럼블, 팰릿, 환 제조시 깨지지 않고 결착력이 좋아 상품의 이동이나 흔들림으로 인한 분쇄가루가 발생하지 않게 한다.Glutinous rice porridge provides the amylo factin component of glutinous rice, which does not break during the activity of microorganisms and fermented dry crumbles, pellets, and pill.

6. 2차 발효된 콩을 2차 냉동건조시키는 단계6. Second Freeze-Drying of Secondary Fermented Soybean

1차 발효 후의 냉동건조 과정과 달리 잡균류 증식을 방지하고 영양물질의 변질을 방지하기 위하여 -15℃ 이하의 온도로 송풍 건조시킨다.Unlike the freeze-drying process after the first fermentation, in order to prevent the growth of various fungi and to prevent the deterioration of nutrients, the air is dried at a temperature of -15 ℃ or lower.

본 발명에서는 콩이나 곡류를 발효하는 과정에서 입자가 큰 곡류를 원형태로 발효시 일부 표피층만 발효되는 것을 분쇄하여 내부의 배젖 부위까지 미생물이 접촉하여 많은 대사물질을 얻고, 2차 발효시 근채류의 미네랄 공급으로 미생물의 대사 촉진 및 주황색 과채의 베타케로틴 찹쌀의 아밀로팩틴 혼합 대사로 영양물질 생성에 있으며 냉동건조시 예냉을 함으로써 미생물 파괴를 방지하여 2차 발효시 밀도가 높은 미생물 균주가 빠른 속도로 활성화 되도록 하는 것이다.In the present invention, in the process of fermenting soybeans or cereals, when the large grains are fermented in a circular form, only some of the epidermal layers are fermented, so that the microorganisms come into contact with the inside of the endosperm to obtain a large number of metabolites. It promotes the metabolism of microorganisms by supplying minerals and metabolism of beta-carotene glutinous rice mixed with amylopaktin to produce nutritional substances. To be activated.

본 발명의 청국장 제조방법에 따르면, 호기와 혐기의 공존 상태에서 반복적인 발효로 알곡류의 표피 및 배젖부위까지 발효를 진행하여 최대한의 대사물질을 얻고 영양 균형을 갖출 수 있는 장점이 있다.According to the production method of Cheonggukjang of the present invention, the fermentation is carried out to the epidermis and the milk part of the cereal grains by repetitive fermentation in the coexistence state of anaerobic and anaerobic to obtain the maximum metabolite and balance the nutrition.

또한, 콩과 같은 알곡류의 발효시 미생물 대사 표면적을 넓히고 재접촉 대사를 진행함으로써 미생물 대사산물을 최대로 증가시킬 수 있는 장점이 있다.In addition, the fermentation of grains, such as soybeans has the advantage that can increase the microbial metabolites to the maximum by increasing the surface area of microbial metabolism and proceeding re-contact metabolism.

또한, 주원료인 콩에 주황색의 과채류 및 근채류를 분쇄하여 혼합하고 찹쌀죽으로 혼합발효를 함으로써, 칼슘, 마그네슘, 베타케로틴, 미네랄 등의 영양을 보충할 수 있고, 아밀로팩틴의 보강으로 미생물의 대사활동력을 증가시킬 수 있는 장점이 있다.In addition, by pulverizing and mixing orange fruit and root vegetables of the main ingredient soybeans and mixed fermentation with glutinous rice porridge, it is possible to supplement the nutrition of calcium, magnesium, beta-carotene, minerals, etc. There is an advantage to increase activity.

Claims (5)

콩을 삶는 단계;Boiling beans; 삶은 콩을 볏짚을 깔고 그 위에 적층하여 35∼50℃의 온도로 50∼70시간 동안 1차 발효하는 단계;Putting the boiled beans on a rice straw and laminating them on a primary fermentation at a temperature of 35 to 50 ° C. for 50 to 70 hours; 1차 발효된 콩을 1차 냉동건조하는 단계;Primary freeze drying of the first fermented soybeans; 1차 발효된 콩을 2∼3mm의 크기로 분쇄하는 단계;Grinding the first fermented soybean to a size of 2-3 mm; 상기 분쇄된 콩에 주황색 근채류와 과채류를 분쇄하여 혼합하고, 찹쌀죽을 투입하여 함수율을 조정하고, 찹쌀죽을 투입한 혼합물을 볏짚을 깔고 그 위에 올려 놓고 35∼50℃의 온도로 50∼70시간 2차 발효하는 단계; 및Orange root vegetables and fruit vegetables were pulverized and mixed with the crushed beans, glutinous rice porridge was added to adjust the water content, and the glutinous rice porridge was mixed with rice straw and placed on top of it for 50 to 70 hours at a temperature of 35 to 50 ° C. Fermentation; And 2차 발효된 콩을 2차 냉동건조시키는 단계;를 포함하는 것을 특징으로 하는 청국장 제조방법.Second freeze-drying the second fermented soybeans; Cheonggukjang manufacturing method comprising a. 제 1항에 있어서, 상기 1차 발효단계는,The method of claim 1, wherein the first fermentation step, 볏짚을 깔고 삶은 콩을 볏짚 위에 올려 놓은 후에 다시 볏짚을 깔고 삶은 콩을 그 위에 올려 놓는 적층을 반복적으로 실행하며, 상기 볏짚의 적층 두께는 2∼5cm로 하고, 삶은 콩의 적층 두께는 15∼20cm로 하는 것을 특징으로 하는 청국장 제조방법.The rice straw boiled beans are placed on the rice straw, and then the rice straw boiled beans are repeatedly placed on the rice straw. The lamination thickness of the rice straw is 2-5 cm, and the lamination thickness of the boiled beans is 15-20 cm. Cheonggukjang manufacturing method characterized in that. 제 1항에 있어서, 상기 1차 냉동건조 단계는,The method of claim 1, wherein the first freeze-drying step, 10∼15℃의 온도로 2시간 정도 1차 예냉시키고, 그 후에 5℃의 온도로 2시간 정도 2차 예냉시키며, 최종적으로 -15∼-40℃의 온도로 냉동건조시켜 함수율 13∼15%까지 건조시키는 단계를 포함하는 것을 특징으로 하는 청국장 제조방법.Primary precooling at a temperature of 10 to 15 ° C. for 2 hours, followed by secondary precooling at a temperature of 5 ° C. for 2 hours, and finally freeze drying at a temperature of −15 to 40 ° C. to a water content of 13 to 15%. Cheonggukjang manufacturing method comprising the step of drying. 제 1항에 있어서, 상기 2차 발효단계는,The method of claim 1, wherein the secondary fermentation step, 상기 분쇄된 콩 70∼80wt%, 4∼5mm로 분쇄한 주황색 근채류 10∼15wt%, 및 4∼5mm로 분쇄한 과채류 10∼15wt%를 혼합하고, 상기 혼합물에 5% 찹쌀죽을 투입하여 함수율 65∼75%로 조정하여 발효시키는 단계를 포함하는 것을 특징으로 하는 청국장 제조방법.70 to 80 wt% of the pulverized beans, 10 to 15 wt% of orange root vegetables pulverized to 4 to 5 mm, and 10 to 15 wt% of fruit vegetables pulverized to 4 to 5 mm were mixed, and 5% glutinous rice porridge was added to the mixture to give a water content of 65 to Cheonggukjang production method comprising the step of fermentation by adjusting to 75%. 제 1항에 있어서, 상기 2차 냉동건조 단계는,The method of claim 1, wherein the second freeze drying step, 2차 발효된 콩을 -15℃ 이하의 온도로 송풍 건조시키는 단계를 포함하는 것을 특징으로 하는 청국장 제조방법.Cheonggukjang production method comprising the step of drying the secondary fermented soybean at a temperature of -15 ℃ or less.
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KR100923689B1 (en) 2008-04-30 2009-10-27 주식회사 세바바이오텍 Sunsik comprising fermented soybeans and tomatoes and manufacturing method thereof
KR101151725B1 (en) 2008-09-16 2012-06-15 중앙대학교 산학협력단 Method for Preparing Chungkukjang Cheese Using Enzyme Treated soybean

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KR20010018094A (en) * 1999-08-17 2001-03-05 김강권 Off-Flavor Free Chonggugjang and Process for Preparing the Same
KR20040087979A (en) * 2004-09-03 2004-10-15 곽춘식 Drink with fruit extracting juice mixing fermented soybeans and manufacturing method of that
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100923689B1 (en) 2008-04-30 2009-10-27 주식회사 세바바이오텍 Sunsik comprising fermented soybeans and tomatoes and manufacturing method thereof
KR101151725B1 (en) 2008-09-16 2012-06-15 중앙대학교 산학협력단 Method for Preparing Chungkukjang Cheese Using Enzyme Treated soybean

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