KR100855483B1 - Chung Guk Jang manufacturing method and Chung Guk Jang contained Fermented-RedGingsen-Powder - Google Patents
Chung Guk Jang manufacturing method and Chung Guk Jang contained Fermented-RedGingsen-Powder Download PDFInfo
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- KR100855483B1 KR100855483B1 KR1020070018346A KR20070018346A KR100855483B1 KR 100855483 B1 KR100855483 B1 KR 100855483B1 KR 1020070018346 A KR1020070018346 A KR 1020070018346A KR 20070018346 A KR20070018346 A KR 20070018346A KR 100855483 B1 KR100855483 B1 KR 100855483B1
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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
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
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- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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Abstract
본 발명에서는 가공된 기호식품으로 청국장 대두알에 건강보조식품인 홍삼으로서 체내흡수율을 높이기 위하여 장내 유산균으로 발효시켜 생물전환된 사포닌을 갖는 발효홍삼분말이 첨가되고, 이때 발효홍삼분말을 첨가하기 위하여 바인더로서 초콜릿이 코팅됨과 아울러, 온도에 취약한 초콜릿의 내열성을 향상시켜 청국장의 보관성 및 상품성을 향상시킨 고체내흡수율의 생물전환 사포닌을 함유하는 발효홍삼분말이 첨가된 청국장 가공식품 제조방법 및 청국장 가공식품이 제공된다.In the present invention, fermented red ginseng powder with saponin which is bioconverted by lactic acid bacteria in order to increase the absorption of the body as red ginseng as a health supplement food in Cheonggukjang soybeans as processed foods is added, wherein the binder to add fermented red ginseng powder As a chocolate coating, fermented red ginseng powder containing fermented red ginseng powder of solid absorption rate, which improves the heat resistance of chocolate, which is vulnerable to temperature, and improves the storage and marketability of Cheonggukjang, and processed food This is provided.
이를 위한 본 발명은 청국장 대두알에 도포되는 바인더로서 별도의 초콜릿 제조단계가 더 포함되며, 내열처리된 초콜릿 제조단계로서 유지성분이 배제된 초콜릿이 제공된다.To this end, the present invention further comprises a separate chocolate manufacturing step as a binder applied to the soybeans soybeans, heat-treated chocolate manufacturing step is provided a chocolate is excluded from the maintenance component.
상기 유지성분은 초콜릿의 융점온도를 좌우하는 요소이며, 또한 초콜릿의 부드러운 풍미감을 발휘하는 요소로서, 상기 유지성분을 배제시켜 상기 바인더의 융점온도를 상승시킴으로써, 물류에 노출되는 기온에 대응시킨 것이다.The oil-fat component is a factor that determines the melting point temperature of chocolate and also exhibits a soft flavor of chocolate, and the oil-fat component is removed to raise the melting point temperature of the binder to correspond to the temperature exposed to logistics.
여기에, 발효홍삼분말이 상기 바인더에 혼합되어 청국장대두알에 도포된다.Here, fermented red ginseng powder is mixed with the binder and applied to the soybeans soybeans.
상기 발효홍삼분말은 사람에 따라 장내미생물의 부족으로 홍삼 사포닌을 분해할 수 없을 수 있음에 따라, 장내유산균으로서 비피더스균에 의해 숙성발효되어 생물전환된 것으로, 이러한 발효홍삼에 의해 사포닌의 체내흡수율이 증가된다.As the fermented red ginseng powder may not be able to decompose red ginseng saponin due to the lack of intestinal microorganisms, the fermented red ginseng is fermented and fermented by bifidus bacteria as intestinal lactic acid bacteria. Is increased.
Description
도 1 은 본 발명에 따른 발효홍삼분말이 첨가된 청국장 가공식품 제조방법을 나타낸 블럭도이다.Figure 1 is a block diagram showing a method of manufacturing fermented red ginseng processed food Chungkukjang added in accordance with the present invention.
본 발명은 가공된 기호식품으로 청국장 대두알에 건강보조식품인 홍삼으로서 체내흡수율을 높이기 위하여 장내 유산균으로 발효시켜 생물전환된 사포닌을 갖는 발효홍삼분말이 첨가된 발효홍삼분말이 첨가된 청국장 가공식품 제조방법 및 청국장 가공식품에 관한 것이다.The present invention is a processed food food prepared by adding fermented red ginseng powder added fermented red ginseng powder having saponin bioconverted by fermentation with lactic acid bacteria in the gut to increase the absorption of the body as red ginseng as a health supplement food in soybeans It relates to a method and processed food.
일반적으로 청국장은 삶은 콩에 고초균이라 불리우는 바실러스 섭틸리스를 번식시켜서 저장성을 부여한 우리나라의 전통적인 발효식품으로서, 전통 대두발효 식품류 중 가장 짧은 기일에 완성할 수 있으면서도 그 풍미가 독특하고 영양적, 경제적으로도 가장 효과적인 콩의 섭취방법으로 인정되고 있다.In general, Cheonggukjang is a traditional fermented food of Korea that gives boiled soybeans to Bacillus subtilis, which is called Bacillus subtilis, to give shelf life. It is also recognized as the most effective way of ingesting soybeans.
이러한 청국장은 원료 대두가 갖는 영양기능, 감각기능 이외에도 여러가지 생체조절기능을 나타내는 것으로 알려지고 있으며, 된장보다도 콩 단백질과 지방질 함량이 많고 소화흡수율이 높다.These soybeans are known to exhibit various bioregulatory functions in addition to the nutritional and sensory functions of raw soybeans, and have higher soy protein and fat content and higher digestive absorption than doenjang.
그러나, 청국장은 그 제법의 특성상 혐오취가 발생되며, 찌게 등으로 제공되는 조리식품의 특성상 섭취빈도가 낮다는 문제점이 있다.However, Cheonggukjang has a problem in that a hate smell occurs due to the nature of the manufacturing method, the intake frequency is low due to the nature of the cooked food provided by steaming.
이러한 이유에서 기존의 청국장은 생산성 확보를 위한 제작용이성을 기본으로, 그 성분의 기능강화와 혐오냄새의 제거 또는 감소 및 보관의 용이성을 만족시키기 어려운 것으로, 이러한 조건 불충분에 의해 청국장의 보편화가 적극적이지 못하였던 것이다.For this reason, the existing Cheonggukjang is based on the ease of production to secure productivity, and it is difficult to satisfy the functional enhancement of its ingredients, the elimination or reduction of aversive odor, and the ease of storage. I could not.
이러한 이유에서, 본 출원인은 청국장의 섭취시 혐오취를 은폐 또는 중화시키고, 그 기능성을 강화시키기 위하여 기능성 식용보조분말을 첨가시킨 청국장이 활용된 가공식품(명칭: 비피더스가 함유된 청국장 제조방법 및 청국장 가공식품, 출원번호 : 특허출원 제2005-0127849호)을 출원한바 있다.For this reason, the present applicant has concealed or neutralized the aversive odor upon ingestion of Cheonggukjang, and processed foods using Cheonggukjang added with functional food supplement powder to enhance its functionality (name: Cheonggukjang manufacturing method and Cheonggukjang containing bifidus) Processed food, Application No .: Patent Application No. 2005-0127849).
이것은 대두(콩)와 고초균(바실루스 섭틸루스)으로부터 청국장을 생성하고, 이를 건조시켜 기재로서 청국장 대두알을 마련하는 청국장 기재형성단계와, 인체 대장으로의 비피더스균 투입을 위해 혐기발효를 수행하여 동결건조시켜 분말 또는 과립형태의 비피더스균을 획득하는 비피더스 분말제조단계를 청국장 기재성형단계를 별도로 포함하며, 상기 청국장 기재의 외주에 늦어도 위에서 용해되는 식용 바 인더와 함께 상기 비피더스균 분말을 코팅하는 비피더스균 코팅단계와, 상기 비피더스균 코팅단계를 거쳐 형성된 비피더스균 코팅층 위에 식용전 상기 비피더스균과 외기와의 차단을 수행함과 더불어 식용시 상기 청국장기재의 섭취를 보조하는 식용물로서 음용보조체를 코팅하는 음용보조체 코팅단계가 포함되어 이루어진 청국장 제조방법을 제공한다.It is produced from the soybean (bean) and Bacillus subtilis (Bacillus subtilus), and dried to prepare the Cheonggukjang substrate formation step to prepare the soybeans soybeans as a base material, and by performing anaerobic fermentation for the input of bifidus bacteria into the human colon to freeze The bifidus powder manufacturing step of drying to obtain bifidus bacteria in powder or granule form includes the cheonggukjang base molding step, and the bifidus bacterium which coats the bifidus bacteria powder together with the edible binder dissolved at the latest at the outer periphery of the cheonggukjang base. A drinking aid for coating a drinking aid as an edible that assists the intake of the Cheonggukjang base during the edible by performing the blocking of the bifidus bacteria and the outside air before the edible on the bifidus coating layer formed through the coating step and the bifidus coating step. Cheonggukjang manufacturing method comprising a sieve coating step The ball.
여기서, 바인더는 유기농설탕과 코코아버터와 식물성 유지 및 탈지분유가 혼합되어 이루어진 것, 즉 초콜릿이 코팅되어진 것을 특징으로 한다.Here, the binder is made of a mixture of organic sugar, cocoa butter and vegetable oils and skim milk powder, that is, characterized in that the chocolate is coated.
즉, 상기와 같이 비피더스를 청국장 대두로 장착시키기 위한 바인더로 사용함과 더불어 그 외관을 마무리시키고, 청국장 대두와 외부를 차단(경계)시켜 혐오취의 발산을 차단키는 식용의 차단구조물로서, 그리고 이러한 차단구조물이 섭취(씹을때)에 의해 파괴될 때 청국장향을 은폐 또는 상쇄시키는 향발산물질로서, 초콜릿이 사용된 것이다. In other words, as a binder for mounting bifidus as a soybean soybean as described above, and finish the exterior, as a edible blocking structure to block the dissipation of aversion smell by blocking (border) the soybean and the outside, and such Chocolate is used as a fragrance shedding substance that conceals or offsets cheonggukjang when the barrier structure is destroyed by ingestion (when chewing).
이러한 청국장 가공식품을 통해, 혐오취가 차단된 청국장이 제공되며, 또한 이때의 청국장은 그 대두알로 제공되어 낱알로 섭취되는 기호식품으로 제공될 수 있다는 장점이 있다.Through the Cheonggukjang processed foods, it is provided that the cheonggukjang is hateful odor is blocked, and the Cheonggukjang at this time may be provided as a soybean egg and the food that is eaten as a grain.
아울러, 초콜릿이 바인더로 역활을 수행하여 비피더스와 같은 기능성 식용보조분말을 청국장대두 표면에 결합하게 되며, 초콜릿의 코팅은 비피더스와 공기의 접촉을 방해하여 비피더스균이 사멸되는 것을 방지시켜 주게된다.In addition, the chocolate serves as a binder to bind a functional edible auxiliary powder such as bifidus to the surface of Cheonggukjang soybeans, the coating of chocolate prevents the bifidus bacteria from being killed by interfering with the contact of bifidus and air.
따라서, 이러한 가공식품은 낱알로 제공되는 기호식품의 포장양식을 따르게 되며, 일반적으로는 개폐가능한 뚜껑이 포함된 통형의 포장용기로 포장되어, 소비 자가 뚜껑을 개방한 다음 낱알로 섭취가능하도록 제공된다.Therefore, these processed foods follow the packaging form of the preferred food provided in a grain, and are generally packaged in a cylindrical packaging container including an openable lid, so that the consumer can open the lid and then ingest the grain. .
한편, 전기된 청국장과 같이 인체에 유익하면서 기호에 의해 섭취의 제약을 받는 것으로는 홍삼을 들 수 있다. On the other hand, red ginseng may be restricted to ingestion by preference while benefiting the human body, such as Cheonggukjang.
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예를 들어, 홍삼의 사포닌은 혈관 이완인자인 nitric oxide(NO)를 내피세포에서 유리하고 진세노사이드(ginsenoside)들은 혈압강하작용, 항콜레스테롤작용 및 및 발기부전 등 성인병과 당뇨병 및 노화에 대한 예방 또는 치료 효과가 있다고 알려져 있다. 또한 감기와 정신적인 스트레스 개선작용과 체지방분해 작용 역시 보고되어지고 있다(자양강장/면역증진/원기회복).For example, saponins of red ginseng release nitric oxide (NO), a vascular relaxation factor, from endothelial cells, and ginsenosides prevent blood pressure, anti-cholesterol and erectile dysfunction, and prevent adult diseases and diabetes and aging. Or is known to have a therapeutic effect. In addition, the effects of cold and mental stress improvement and body fat decomposition have been reported (nutrition tonic / immunity enhancement / rejuvenation).
그럼에도 불구하고, 홍삼의 섭취 대중화는 미미하며 이는 홍삼은 향과 맛이 진해 조리제품에서 사용되기 곤란하며, 일반적으로는 액상추출물 또는 분말등으로 가공되어 공급되는데, 그 맛이 쓰고 강하여 부드럽게 섭취하기 어렵다.Nevertheless, the popularization of red ginseng is insignificant, which is difficult to use in cooked products due to its rich aroma and taste, and it is generally processed and supplied as liquid extract or powder. .
또한, 약과나 엿 또는 사탕 등의 기호품 또는 간식품과 혼합되더라도 단순히 미미한 혹삼엑기스를 첨가하여 그 풍미감을 변경시킨 향미제의 기능에 불과한 것이며, 이들 기호품과 혼합되더라도 조화되는 식품에 따라 오히려 홍삼 본연의 기능이 퇴색될 수 있다.In addition, it is merely a function of a flavoring agent that changes the flavor by adding a slight bitter ginseng extract even if mixed with favorite products such as medicines, candy or candy or liver food. Function may fade.
더욱이, 상기 사포닌은 전기된 바와 같이 인삼 또는 홍삼의 중요 성분으로 이 사포닌 성분의 체내흡수가 매우 중요한데, 사람에 따라 사포닌을 분해하는 분해미생물의 차이가 있어 사포닌을 흡수하는 비율이 제각각이므로, 상기 사포닌 흡수차이를 해소하기 위한 별도의 처리 역시 요구되고 있다.In addition, the saponin is an important component of ginseng or red ginseng as described above, the body absorption of this saponin component is very important, because there is a difference in the decomposition microorganisms that break down saponin in each person, so the rate of absorbing saponin is different, the saponin A separate treatment is also required to bridge the absorption difference.
이에 본 발명은 상기 문제점을 개선하기 위하여 안출된 것으로서, 가공된 기호식품으로 청국장 대두알이 낱알로서 군집되어 포장되며 이 청축장 대두알에 건강보조식품인 홍삼으로서, 체내흡수율을 높이기 위하여 장내 유산균으로서 발효시켜 생물전환된 사포닌을 갖는 발효홍삼분말이 첨가된 발효홍삼분말이 첨가된 청국장 가공식품 제조방법 및 청국장 가공식품을 제공함에 그 목적이 있는 것이다.The present invention has been made in order to improve the above problems, and packed as a processed food food soybeans soybeans are packed as a single grain and as red ginseng as a health supplement foods in the soybeans soybeans, as an intestinal lactic acid bacteria to increase the body absorption It is an object of the present invention to provide a fermented red ginseng powder with fermented red ginseng powder having saponin which is fermented by fermentation, and a process for producing the processed food and the fermented red ginseng processed food.
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이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
본 발명은 대두(콩)와 고초균(바실루스 섭틸루스)으로부터 청국장을 생성하고, 이를 건조시켜 기재로서 청국장 대두알을 마련하는 청국장 기재형성단계:The present invention produces a Cheonggukjang from soybean (bean) and Bacillus subtilis (Bacillus subtylus), and drying it to prepare a Cheonggukjang soybeans as a base material:
상기 청국장 기재형성단계와 별도로, 상기 청국장을 보조하기 위한 건강보조식품으로서 발효홍삼분말을 제조하는 발효홍삼분말 제조단계:A fermented red ginseng powder manufacturing step of preparing a fermented red ginseng powder as a health supplement food to assist the cheonggukjang, apart from the step of forming the cheonggukjang:
탈지초콜릿을 바인더로 상기 청국장 기재형성단계에서 제조된 청국장 대두알 외주로 상기 발효홍삼분말 제조단계에서 제조된 발효홍삼분말을 바인딩하는 발효홍삼분말 바인딩단계가 포함되어 이루어진 발효홍삼분말이 첨가된 청국장 가공식품 제조방법이다.Processed fermented red ginseng powder consisting of a fermented red ginseng powder binding step of binding the fermented red ginseng powder prepared in the fermented red ginseng powder manufacturing step to the outer circumference of the soybeans made in the process of forming the base of the Cheonggukjang with skim chocolate as a binder Food manufacturing method.
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여기서, 상기 홍삼분말바인딩 단계에는 상기 바인딩된 홍삼분말의 외부노출이 방지되도록 홍삼분말이 바인딩되어진 청국장 대두알 외주로 다시 탈지초콜릿으로 외부차단층을 형성하는 외부코팅층 형성단계가 더 포함된 것을 특징으로 한다.Here, the red ginseng powder binding step further includes an outer coating layer forming step of forming an outer barrier layer with skim chocolate back to the outer periphery of the soybeans in which the red ginseng powder is bound so as to prevent external exposure of the bound red ginseng powder. do.
여기서, 홍삼분말은 대두알의 형태로 제조되는 청국장 가공식품 낱알 전체중량에 대하여 0.1중량% 내지 3중량%가 첨가된 것을 특징으로 한다.Here, the red ginseng powder is characterized in that 0.1% by weight to 3% by weight based on the total weight of the grains of processed soybeans prepared in the form of soybean grains.
그리고, 상기 홍삼분말의 제조는 비피더스균의 접종에 의해 숙성발효된 것을 특징으로 한다.In addition, the preparation of the red ginseng powder is characterized in that the fermentation by fermentation of bifidus bacteria inoculation.
구체적으로, 홍삼분말의 제조는 건조되어 분쇄된 홍삼분말 10중량%에 비피더스균을 접종한 다음 정제수 90중량%와 혼합하여 35℃~40℃에서 6일~8일 정도 숙성하는 단계와, 숙성된 홍삼혼합액을 열처리하여 비피더스균을 사멸시키는 단계와, 상기 열처리를 통해 비피더스균이 사멸된 홍삼혼합액을 건조한 다음 다시 분쇄하여 발효홍삼분말을 취득하는 단계가 포함되어 제조된 것을 특징으로 한다.Specifically, the preparation of red ginseng powder is inoculated with 10% by weight of the dried red crushed red ginseng powder and then incubated with 90% by weight of purified water and aged for 6-8 days at 35 ℃ ~ 40 ℃, and aged Heat-treating the red ginseng mixture solution to kill the bifidus bacteria; and drying the red ginseng mixture liquid which the bifidus bacteria were killed by the heat treatment, and then grinding again to obtain fermented red ginseng powder.
이에 따라, 본 발명은 상기 청국장 가공식품의 제조방법에 의해 제조된 것을 특징으로 하는 발효홍삼분말이 첨가된 청국장 가공식품이 제공된다.Accordingly, the present invention provides a fermented red ginseng processed food is added to the fermented red ginseng powder, characterized in that produced by the production method of the cheongukjang processed food.
상술된 바와 같이 본 발명은 청국장 대두로의 건강보조식품분말로서 홍삼을 첨가하고, 이때 홍삼은 발효홍삼분말이며, 이러한 발효홍삼분말의 접착구조물로서 바인더인 초콜릿에 발효홍삼분말이 첨가된 청국장 가공식품 제조방법 및 이에 의해 제조된 청국장 가공식품이 제공된다.As described above, the present invention adds red ginseng as a health supplement food powder to Cheonggukjang soybean, wherein red ginseng is fermented red ginseng powder, and processed fermented red ginseng powder is added to fermented red ginseng powder as a binder as an adhesive structure of such fermented red ginseng powder. There is provided a manufacturing method and the cheongukjang processed food produced thereby.
이를 위한 본 발명은 바인더를 통한 발효홍삼분말의 바인딩단계 전에 상기 바인더로서 내열처리된 바인더 제조단계를 더 포함할 수 있다.The present invention for this purpose may further comprise a heat-resistant binder manufacturing step as the binder before the binding step of the fermented red ginseng powder through a binder.
그리고, 상기 바인더는 초콜릿이며 내열처리된 초콜릿은 유지가 배제되어 제조된 초콜릿이다.In addition, the binder is chocolate, and the heat-treated chocolate is chocolate manufactured by removing fats and oils.
즉, 상기 초콜릿의 온도 취약성은 초콜릿에 함유되는 지방에 특히 기인되는데, 초콜릿은 그 구조적 특성 중에서도 결정도(Crystallinity)는 그 함유 지방에 의해서 좌우되며, 함유지방이 높을수록 온도 상승에 따라 결정도가 상실되어 쉽게 용융되는 성질이 있기 때문이다.That is, the temperature fragility of the chocolate is particularly due to the fat contained in the chocolate, the crystallinity of the chocolate is determined by the content of the fat contained in the structural characteristics, the higher the fat content, the higher the temperature loss of crystallinity This is because it is easily melted.
상기 초콜릿은 그 유지성분으로 생크림, 버터, 마가린, 콘유, 올리브유, 채종유 등이 첨가되어 제조되며, 이것은 초콜릿의 맛을 더욱 향상시키고, 부드러운 맛을 발휘시키기 위함이다.The chocolate is prepared by adding fresh cream, butter, margarine, corn oil, olive oil, rapeseed oil, and the like as its fat or oil, to improve the taste of chocolate and to exhibit a soft taste.
그런데, 낱알로 제조되는 가공식품에서 상기 청국장 대두와 초콜릿을 조합함에 있어서, 통상의 초콜릿을 바로 적용하기에는 전기된 바와 같이 무리가 있을 뿐더러, 이것은 초콜릿 자체의 충만된 맛에 중점을 둔 것으로, 낱알이 군집되어 포장되는 청국장 가공식품으로는 적합하지 못하다.By the way, in the combination of the chungkukjang soybeans and chocolate in the processed foods made of grains, it is difficult to apply the normal chocolate as described above, and this focuses on the full taste of the chocolate itself. It is not suitable as a processed food packed with packed soup.
이러한 이유에서, 낱알이 군집되는 초콜릿에서 그 내열성을 증가시키기 위해 바인더에서의 유지성분을 배제시킴이 바람직하다.For this reason, it is desirable to exclude oils and fats from the binder in order to increase its heat resistance in chocolate in which grains are crowded.
한편, 탈지분유와의 혼합처리를 통해 초콜릿 특유의 부드러운 맛을 유지시킬 수는 있으며, 유지성분의 배제에 따른 맛과 향을 상기 홍삼분말과 같은 기능성 첨가물을 통해 전환시킨 것이다.On the other hand, it is possible to maintain a soft taste unique to chocolate through the mixing treatment with skim milk powder, and the taste and aroma resulting from the exclusion of oil and fat is converted through functional additives such as red ginseng powder.
좀 더 구체적으로는 먼저, 청국장 기재형성단계를 통해 일반적 또는 전통적으로 제조된 청국장이 건조되어 그 각각의 콩으로서 제공된다.More specifically, first, a general or traditionally prepared Cheonggukjang is made through the Cheonggukjang substrate forming step, and dried to serve as each bean.
즉, 하나의 콩알이 섭취하기 용이한 크기를 제공하며, 하나의 청국장알이 자연스러운 섭취크기를 제공하게 되는 것이다.In other words, one soybean provides an easy to ingest size, one cheonggukjang will provide a natural intake size.
아울러, 청국장 기재형성단계는 일반적 또는 전통적으로 제조된 청국장에서 이를 삼키기 쉬운 환의 형태로 형성시킨 다음 분쇄 건조공정이 수행되어 이루어질 수도 있다.In addition, the cheonggukjang substrate forming step may be made by forming a form of a ring that is easy to swallow in a general or traditionally prepared Cheonggukjang, followed by a pulverization drying process.
즉, 삶은 콩(메주)과 고초균(바실루스 섭틸루스)으로부터 청국장을 생성하고, 이를 분쇄시켜 입자화(분말) 시킨 상태에서 환으로 빚어 건조되어도 가능한 것이다.In other words, boiled soybeans (meju) and Bacillus subtilis (Bacillus subtilus) to produce the Cheonggukjang, it can be dried and pulverized in the form of pulverized (powdered) in the state.
여기서, 건조는 동결건조 또는 열풍 및 냉풍 건조 중 어느 방식이 적용되어도 무방하다. 다만, 청국장의 실험적인 보존상태에 의하면 수분이 약 10중량% 이하로 함유됨이 적당하다.Here, the drying may be applied to any of lyophilization or hot air and cold air drying. However, according to the experimental preservation state of Cheonggukjang it is appropriate to contain less than about 10% by weight of water.
이와는 별도로, 건강보조식품 분말로서 홍삼분말이 제조되며, 이때 홍삼분말은 비피더스균에 의해 숙성되어 발효된 것으로서 제조된다.Apart from this, red ginseng powder is prepared as a health supplement powder, and the red ginseng powder is prepared as fermented by fermentation by bifidus bacteria.
이것은, 홍삼의 발효를 통하여 사포닌의 신체흡수율을 증가시키기 위한 처리과정이다.This is a treatment process for increasing the body absorption rate of saponin through fermentation of red ginseng.
즉, 사포닌(진세노사이드)은 삼의 효능을 나타내는 지표성분으로 인삼에는 24종류 정도 있는 반면 홍삼에는 져서 말리는 과정에서 32여종으로 그 종류가 늘어난다. 상기 진세노사이드를 섭취하면 장내 세균에 의해 대사되어 기능성을 발휘하는 데 사람마다 장내 세균의 종류와 숫자가 다르기 때문에 그 효과도 다르게 나타난다.In other words, saponins (ginsenosides) is an indicator that shows the efficacy of ginseng, there are about 24 types of ginseng, while red ginseng is reduced to 32 kinds in the process of being dried. When the ginsenosides are ingested, they are metabolized by the intestinal bacteria to exert their functions.
따라서, 외부에서 사포닌 분해 대사물을 형성시켜 개인차에 관계없이 사포닌의 체내흡수와 생리활성 작용을 도울 필요가 있으며, 이에 따라 의욕적으로 개발되고 있는 것이 분해미생물의 효소작용으로 상기 사포닌 분해 대사물을 형성하는 것이 발효홍삼인 것이다.Therefore, it is necessary to form saponin-degrading metabolites externally to help the body's absorption and physiological activity of saponins regardless of individual differences. Accordingly, the saponin-degrading metabolites are formed by enzymatic action of degrading microorganisms. It is fermented red ginseng.
아울러, 발효홍삼은 특정 사포닌 성분들만이 아닌 전근을 발효시키므로서 홍삼고유의 성분(사포닌+비사포닌) 모두를 섭취할 수 있는 것으로 알려져 있다. In addition, fermented red ginseng is known to be able to ingest all of the components of the red ginseng (saponin + non-saponin) by fermenting not only the specific saponin components but also the roots.
본 발명에서 발효홍삼분말은 체외에서 홍삼 전체를 비피더스 균주로 발효시켜 생물전환시킴으로써, 홍삼의 인체 흡수대사를 촉진시키도록 한 것이다.Fermented red ginseng powder in the present invention is to ferment the whole red ginseng in a bifidus strain in vitro, thereby promoting the human absorption metabolism of red ginseng.
상기 발효홍삼분말은 ①원료준비-②원료전처리-③계근-④숙성-⑤열처리-⑥건조-⑦분쇄의 단계를 거쳐 제조된다. 구체적으로 The fermented red ginseng powder is prepared through the following steps: ① raw material preparation-② raw material pre-treatment-③ root weight-④ ripening-⑤ heat treatment-⑥ drying-⑦ grinding. Specifically
①원료준비 : 규격에 적합한 홍삼을 준비한다.① Raw material preparation: Prepare red ginseng suitable for the standard.
②원료전처리 : 준비된 홍삼을 건조하여 분쇄한다.② Raw material pretreatment: Dry and grind the prepared red ginseng.
③계근 : 분쇄된 홍삼분말을 칭량한다.③ Root: Weigh the ground red ginseng powder.
④숙성 : 분쇄된 홍삼분말 10중량%에 비피더스균을 접종하고, 정제수 90중량%와 혼합한 다음(계 : 100중량%), 35℃~40℃의 상온에서 6일~8일 정도 숙성발효시킨다.④ Aging: Inoculate Bifidobacteria into 10% by weight of the ground red ginseng powder, mix with 90% by weight of purified water (based on 100% by weight), and ferment for 6-8 days at room temperature of 35 ℃ ~ 40 ℃. .
⑤열처리 : ④의 숙성액을 100℃ 에서 30분간 열처히시켜 비피더스균을 사멸시킨다.⑤Heat treatment: heat aging solution ④ at 100 ℃ for 30 minutes to kill bifidus bacteria.
⑥건조 : ⑤의 열처리액을 건조하여 수분을 증발시켜서 발효홍삼분말을 얻는다.⑥ Drying: Dry the heat treatment solution of ⑤ to evaporate moisture to obtain fermented red ginseng powder.
⑦분쇄 : ⑥의 발효홍삼분말을 다시 잘 빻아 고른 발효홍삼분말로서 마감시킨다.⑦ grinding: grinding the fermented red ginseng powder of ⑥ again and finished with the fermented red ginseng powder.
로 제조되며, 이렇게 제조된 발효홍삼분말은 전체 청국장 가공식품에서 1중량% 내지 3 중량%가 첨가된다. 상기 발효홍삼분말은 내열처리 바인더를 통해 상기 청국장 대두알에 코팅됨으로써 첨가된다.The fermented red ginseng powder thus prepared is added in an amount of 1% by weight to 3% by weight in the whole Cheonggukjang processed foods. The fermented red ginseng powder is added by coating the soybeans soybeans through a heat-resistant binder.
상기 내열처리 바인더는 유지성분이 배제된 초콜릿 제조방법을 따른다.The heat-resistant binder follows a chocolate manufacturing method in which a fat and oil component is excluded.
여기서, 유지성분의 배제란 코코아 버터의 배제를 의미하는 것은 아니며, 초콜릿은 코코아 매스와 코코아 버터의 혼합으로 수행되고, 여기에 첨가되는 식물성 유지 등이 배제된 것을 의미한다.Here, the exclusion of fats and oils does not mean the exclusion of cocoa butter, and chocolate is performed by mixing the cocoa mass and the cocoa butter, and means that the vegetable fat or the like added thereto is excluded.
이러한 홍삼분말바인딩 단계 다음으로 상기 바인딩된 홍삼분말의 외부노출이 방지되도록 홍삼분말이 바인딩되어진 청국장 대두알 외주로 다시 탈지초콜릿으로 외부차단층을 형성하는 외부코팅층 형성단계가 더 포함될 수 있다.The red ginseng powder binding step may further include an outer coating layer forming step of forming an outer barrier layer again with skim chocolate so that the red ginseng powder is bound to the outer periphery of the red ginseng powder so as to prevent external exposure of the bound red ginseng powder.
상기 외부코팅층 형성단계에는 발효홍삼분말이 외부로 노출되고, 청국장 낱알이 마찰충돌되어 발효홍삼분말이 떨어져 나가는 것을 방지시킨다.In the external coating layer forming step, the fermented red ginseng powder is exposed to the outside, and the grains of Cheonggukjang are rubbed to prevent the fermented red ginseng powder from falling out.
이러한 제조단계를 통해 발효홍삼분말이 첨가된 낱알의 청국장 가공식품이 완료되며, 이러한 청국장 대두알들이 군집되어서 용기에 포장되고 출시되는 것이다.Through this manufacturing step, the fermented red ginseng powder-added Cheonggukjang processed food is completed, and these Cheonggukjang soybeans are gathered and packaged and released in a container.
상기 고화된 초콜릿은 유지성분의 배제에 의해 상승된 융점온도를 지니게 되며, 이러한 제품은 실온에서의 물류에 충분히 대응하게 된다.The solidified chocolate has an elevated melting point temperature due to the exclusion of oils and fats, and this product corresponds to the logistics at room temperature.
상술된 바와 같이 본 발명에 따르면, 가공된 기호식품으로 청국장 대두알에 건강보조식품으로서 체내 흡수율이 높은 사포닌으로 전환된 발효홍삼분말이 바인더로서 초콜릿과 함께 바인딩 되어 첨가되며, 이때 탈지된 초콜릿이 적용될 경우 그 내열성이 향상되어 낱알이 녹아 들러붙지 않으므로, 실온에서의 보관성이 향상되고 상품성이 향상될 수 있다.As described above, according to the present invention, fermented red ginseng powder, which is converted into saponin with high absorption rate in the body as a health supplement food, is added and bound with chocolate as a binder. In this case, since the heat resistance is improved and the grains do not stick to each other, storage at room temperature may be improved and commercial property may be improved.
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| KR101291388B1 (en) | 2011-03-14 | 2013-07-30 | 이현구 | Crude Saponin Mixture Extracted from Fermentation Mixture of Soybean and Ginseng Having a Functionality for Hangover and It's Preparation Methods |
| KR20160101275A (en) | 2015-02-16 | 2016-08-25 | 홍경표 | Manufacturing method of fermented soybean containing red ginseng and fermented soybean by using the same |
| KR20200069405A (en) | 2018-12-06 | 2020-06-17 | 영농조합법인푸루른 | Manufacturing method of soybean paste stew food composition |
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| KR20060039835A (en) * | 2004-11-03 | 2006-05-09 | 박대호 | Bean ginseng silkworm health food |
| KR20060076008A (en) * | 2004-12-29 | 2006-07-04 | 허성호 | Making method of bean-paste soup perpared with ground fermented soybeans that use red ginseng juice |
| KR20070095584A (en) * | 2006-03-22 | 2007-10-01 | 김옥래 | Red ginseng cheongkukjang |
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| KR20060039835A (en) * | 2004-11-03 | 2006-05-09 | 박대호 | Bean ginseng silkworm health food |
| KR20050010730A (en) * | 2004-12-22 | 2005-01-28 | 김순동 | Preparation Methods of Chungkukjang and Liquid Chungkukjang Containing Red Ginseng with Enhanced Functionality of Anti-diabetes |
| KR20060076008A (en) * | 2004-12-29 | 2006-07-04 | 허성호 | Making method of bean-paste soup perpared with ground fermented soybeans that use red ginseng juice |
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| KR101291388B1 (en) | 2011-03-14 | 2013-07-30 | 이현구 | Crude Saponin Mixture Extracted from Fermentation Mixture of Soybean and Ginseng Having a Functionality for Hangover and It's Preparation Methods |
| KR20160101275A (en) | 2015-02-16 | 2016-08-25 | 홍경표 | Manufacturing method of fermented soybean containing red ginseng and fermented soybean by using the same |
| KR20200069405A (en) | 2018-12-06 | 2020-06-17 | 영농조합법인푸루른 | Manufacturing method of soybean paste stew food composition |
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