KR101247372B1 - Method for producing strewberry fermented soybean pill and strewberry fermented soybean pill produced by the same - Google Patents

Method for producing strewberry fermented soybean pill and strewberry fermented soybean pill produced by the same Download PDF

Info

Publication number
KR101247372B1
KR101247372B1 KR1020100123951A KR20100123951A KR101247372B1 KR 101247372 B1 KR101247372 B1 KR 101247372B1 KR 1020100123951 A KR1020100123951 A KR 1020100123951A KR 20100123951 A KR20100123951 A KR 20100123951A KR 101247372 B1 KR101247372 B1 KR 101247372B1
Authority
KR
South Korea
Prior art keywords
cheonggukjang
strawberry
prepared
strewberry
producing
Prior art date
Application number
KR1020100123951A
Other languages
Korean (ko)
Other versions
KR20120062986A (en
Inventor
박상구
박종대
박상숙
송기호
최명선
Original Assignee
최명선
논산시(관리부서:논산시농업기술센터)
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 최명선, 논산시(관리부서:논산시농업기술센터) filed Critical 최명선
Priority to KR1020100123951A priority Critical patent/KR101247372B1/en
Publication of KR20120062986A publication Critical patent/KR20120062986A/en
Application granted granted Critical
Publication of KR101247372B1 publication Critical patent/KR101247372B1/en

Links

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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying
    • 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
    • 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
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • 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
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment

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)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

본 발명은 통상적인 청국장 환의 제조방법에 있어서, 딸기 분말을 첨가하여 제조하는 것을 특징으로 하는 딸기 청국장 환의 제조방법 및 상기 방법으로 제조된 딸기 청국장 환에 관한 것으로, 더욱 상세하게는 (a) 콩을 세척하고 불린 후 삶고 숙성시켜 청국장을 제조하는 단계; (b) 상기 (a)단계의 제조된 청국장을 건조한 후 분쇄하는 단계; (c) 상기 (b)단계의 분쇄된 청국장과 동결건조하여 제조된 딸기 분말을 혼합한 후 물을 첨가하여 반죽하는 단계; 및 (d) 상기 (c)단계의 반죽을 환 형태로 제환하고 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 딸기 청국장 환의 제조방법 및 상기 방법으로 제조된 딸기 청국장 환에 관한 것이다.The present invention relates to a method for producing a strawberry Cheonggukjang ring, characterized in that the strawberry powder is added in the manufacturing method of the conventional Cheonggukjang hwan, and more specifically (a) soybeans Washing and soaking, and then boiling and ripening to prepare Cheonggukjang; (b) drying and grinding the prepared Cheonggukjang prepared in step (a); (c) mixing the crushed Cheonggukjang and the strawberry powder prepared by lyophilization of step (b) and then kneading by adding water; And (d) relates to a method for producing a strawberry Cheonggukjang hwan characterized in that it comprises the step of recirculating the dough of step (c) in the form of a ring and dried and strawberry Cheonggukjang hwan prepared by the above method.

Description

딸기 청국장 환의 제조방법 및 상기 방법으로 제조된 딸기 청국장 환{Method for producing strewberry fermented soybean pill and strewberry fermented soybean pill produced by the same}Method for producing strawberry Cheonggukjang pill and strawberry Cheonggukjang pill produced by the above method {Method for producing strewberry fermented soybean pill and strewberry fermented soybean pill produced by the same}

본 발명은 통상적인 청국장 환의 제조방법에 있어서, 딸기 분말을 첨가하여 제조하는 것을 특징으로 하는 딸기 청국장 환의 제조방법 및 상기 방법으로 제조된 딸기 청국장 환에 관한 것이다.The present invention relates to a method for producing a strawberry Cheonggukjang ring, characterized in that the strawberry powder is added in the manufacturing method of the conventional Cheonggukjang hwan and strawberry Cheonggukjang hwan prepared by the above method.

딸기는 장미과(Rosaceae)에 속하는 다년초로 향기와 색상이 우수하며, 신맛과 단맛이 잘 조화된 과채류로서 오래전부터 봄철에 애용되어 왔다. 딸기는 품종에 따라 성분 및 함량이 다르나 일반적으로 신맛과 당분이 많으며, 비타민 C와 퀘르세틴(quercetin), 카페인산(caffeic acid), 페룰산(ferulic acid), 플라보놀류(flavanols) 등의 다양한 항산화 물질이 함유되어 있고 가공식품으로는 잼, 젤리, 아이스크림, 냉동딸기, 시럽, 주스 및 우유 등으로 이용되고 있다.Strawberry is a perennial plant belonging to the Rosaceae family. It is a fruit and vegetable with excellent fragrance and color, and has been used in spring for a long time. Strawberries have different ingredients and contents depending on the variety, but they are generally rich in sour and sugar, and various antioxidants such as vitamin C, quercetin, caffeic acid, ferulic acid, and flavonols It contains substances and is used in processed foods such as jams, jelly, ice cream, frozen strawberries, syrups, juices and milk.

딸기는 유리 및 결합형 페놀성 화합물과 안토시아닌(anthocyanin)을 함유하고 있으며, 인간의 간암세포인 HepG2 세포에 대한 증식억제작용을 나타내는 것으로도 알려져 있다. 또한 딸기의 페놀성 화합물은 엘라그산(ellagic acid), EA-글리코시드(EA-glycoside), 엘라지탄닌류(ellagitannins), 갈로탄닌류(gallotannins), 안토시아닌류(anthocyanins), 플라보놀류(flavonols), 플라보놀 쿠마릴 글리코시드류(flavanols coumaroyl glycosides) 등이 함유되어 있으며, 플라보놀(flavonol)의 아글리콘(aglycone)은 퀘르세틴(quercetin)과 캠프페롤(kaempferol)인 것으로 알려져 있다. 또한, 딸기의 주요 향기성분은 메틸 부타노에이트(methyl butanoate), 에틸 부타노에이트(ethyl butanoate), 메틸 헥사노에이트(methyl hexanoate), 리나룰(linalool) 등으로 밝혀졌다.Strawberry contains free and bound phenolic compounds and anthocyanin, and is known to exhibit proliferation inhibitory effect on HepG2 cells, which are human liver cancer cells. In addition, strawberry phenolic compounds include ellagic acid, EA-glycoside, ellagitannins, gallotannins, anthocyanins, flavonols ), Flavonol coumaroyl glycosides (flavanols coumaroyl glycosides) is contained, and the aglycone of flavonol (flavonol) is known to be quercetin (quercetin) and kaempferol (kaempferol). In addition, the main flavor component of strawberry was found to be methyl butanoate, ethyl butanoate, methyl hexanoate, linalool and the like.

이와 같은 딸기의 다양한 생리 활성에도 불구하고 육질이 약하고 저장성이 낮아 수확, 운송 중 부패가능성이 큰 문제점이 있으며, 이를 해결하기 위하여 숙성중의 품질변화, 품질에 대한 저장온도의 영향, CO2 처리 및 공기 조성변화의 효과, 자외선과 열처리의 효과 등 많은 연구가 수행되고 있으나, 그 효과는 미미하여 다른 과실에 비해 저장성이 한계가 있는 실정이다.In spite of physiological activity in the same strawberry and weak flesh and the low storability harvest decay potential major problem during transport, quality changes of the fermentation in order to solve this problem, the influence of storage temperature on the quality, CO 2 treatment and Many studies, such as the effect of air composition change, the effect of ultraviolet rays and heat treatment have been conducted, but the effect is insignificant and the storage capacity is limited compared to other fruits.

동결건조(freeze drying, FD)의 원리는 일반적으로 -40℃ 이하의 온도에서 급속동결시켜 원료를 동결시킨 다음, 0.5 torr 이하의 진공도를 가진 동결건조기에서 단계적으로 저온의 열을 가하여 고체상태의 얼음을 승화시켜 건조제품을 얻는 방법이다. 일반적으로 동결건조법에 의하면 다른 건조방법으로 얻을 수 있는 것보다 훨씬 고품질의 제품을 얻을 수 있다. 동결된 상태에서 승화에 의하여 수분이 제거되기 때문에 건조된 제품은 가벼운 다공성 구조를 가지며, 휘발성 향기 성분의 손실이 적은 이점이 있다. 동결건조는 저온에서 처리되고 액상의 수분이 존재하지 않으며, 승화가 일어나는 부분에서는 완전히 수화된 상태에서 거의 탈수된 상태로 급속히 전이되므로 일반건조에서 일어나는 가용성 성분의 이동, 비효소적 갈변, 단백질의 변성 등이 거의 일어나지 않는다.The principle of freeze drying (FD) is to freeze raw materials by fast freezing at temperatures below -40 ° C, and then to apply solid ice in a freeze dryer with a vacuum degree of 0.5 torr or below. Is a method of obtaining a dried product by sublimation. In general, the freeze-drying method yields a much higher quality product than can be obtained by other drying methods. Since moisture is removed by sublimation in the frozen state, the dried product has a light porous structure and has a low loss of volatile fragrance components. Freeze-drying is processed at low temperature, there is no liquid water, and in the sublimation part, it is rapidly transferred from fully hydrated to almost dehydrated state, so transfer of soluble components, non-enzymatic browning and protein denaturation occur in general drying. The back rarely occurs.

청국장은 쌀을 주식으로 하는 우리에게 식물성 단백질 공급원인 콩을 원료로 하여 만들어지는 간장, 된장, 고추장 등과 함께 우리나라의 대표적인 발효식품 중의 하나이다. 청국장은 삶아낸 대두에 일명 고초균이라 불리는 바실러스 서브틸리스(Bacillus subtilis)를 이용하여 발효시키는데, 상기 발효과정 중 고초균이 생산하는 효소에 의해 특유의 맛과 냄새를 발생시킴과 동시에 원료 콩의 당질과 단백질에서 유래된 레반형 프룩탄(Levan form fructan)과 폴리글루타메이트(Polyglutamate)의 혼합물질과 점질물(粘質物)을 다량 생성하여, 영양면에서 된장이나 고추장보다 단백질과 지방함량이 높은 양질의 콩 발효식품이다. 청국장은 다른 대두 발효식품과는 달리 소금을 사용하지 않고 고온에서 발효시키기 때문에 2~3일 정도의 짧은 시간 내에 완성할 수 있으므로 제조 방법이 간단할 뿐만 아니라 풍미가 독특하고 영양상으로 효과적인 발효식품이다.Cheonggukjang is one of the representative fermented foods in Korea along with soy sauce, soybean paste, and red pepper paste made from soybean, which is a source of vegetable protein for us. The fermented soybeans are fermented using Bacillus subtilis , also known as Bacillus subtilis . Produces a mixture of Levan form fructan and Polyglutamate derived from protein and a lot of viscous substances. It is food. Cheonggukjang, unlike other soybean fermented foods, is fermented at high temperature without using salt, so it can be completed in a short time of about 2 ~ 3 days, so the manufacturing method is simple and the flavor is unique and nutritionally effective. .

청국장에는 비타민 B2가 콩에 비하여 2배가량 많이 함유되어 있을 뿐만 아니라 식이섬유가 많이 함유되어 있다. 또한, 레시틴이 풍부하게 함유되어 있어 인슐린의 분비를 왕성하게 해줌과 동시에 세포 또는 혈관벽에 부착되는 악성 콜레스테롤을 혈액 속으로 녹여 노폐물로 인체 밖으로 배설시킴으로써 혈액순환이 원활하게 이루어지도록 하여 당뇨병과 그 합병증, 동맥경화, 고혈압의 예방과 치료에 효과가 있는 것으로 알려져 있다. 그리고 청국장에 함유된 살아 있는 각종 효소와 청국장 균의 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(整腸)작용을 한다. 또한, 청국장의 원료인 콩에는 발암억제작용을 하며, 유해성분을 흡착시켜 독성을 약화시킴으로써 대장암의 발생가능성을 낮춰주고, 특히 청국장에서 볼 수 있는 끈끈한 점성물질로 된 실의 구성성분인 폴리글루타민산(polyglutamic acid)의 작용에 의하여 항암효과가 탁월하다.Cheonggukjang contains not only twice as much vitamin B2 as soybeans, but also contains more fiber. In addition, it contains abundant lecithin, which stimulates the secretion of insulin and at the same time dissolves malignant cholesterol attached to cells or blood vessel walls into the blood and excretes it out of the human body as waste products to facilitate blood circulation. It is known to be effective in preventing and treating arteriosclerosis and hypertension. In addition, the intestinal viability of various live enzymes contained in Cheonggukjang and Cheonggukjang bacteria is 70%, which is much higher than 30% of lactic acid bacteria. The suit (정장) work together. In addition, the soybean, a raw material of Cheonggukjang, acts as a carcinogenic inhibitor, adsorbs harmful ingredients to weaken the toxicity and lowers the possibility of colon cancer. The anticancer effect is excellent by the action of polyglutamic acid).

청국장은 상기와 같이 현대인들에게 유용한 식품으로서 알려져 있지만 청국장 자체로는 부족하기 쉬운 영양분이 있으며, 청국장 특유의 냄새로 인해 청국장을 꺼리는 사람들도 많은 실정이다.Cheonggukjang is known as a useful food for modern people, but Cheonggukjang itself has nutrients that are easy to lack, and many people are reluctant to cheonggukjang due to its unique smell.

한국특허공개 제2004-0106800호에는 동결건조딸기분말 및 이를 주성분으로 함유하는 딸기 음료 제조용 분말 조성물이 개시되어 있으나, 본 발명의 딸기 청국장 환의 제조방법과는 상이하다.Korean Patent Laid-Open Publication No. 2004-0106800 discloses a lyophilized strawberry powder and a powder composition for preparing a strawberry beverage containing the same as a main component, but different from the method for preparing a strawberry cheonggukjang ring of the present invention.

본 발명은 상기와 같은 요구에 의해 도출된 것으로서, 본 발명은 건조시켜 분쇄한 청국장에 동결건조 딸기 분말을 최적의 배합비율로 첨가하여 환 형태로 제조함으로써, 청국장과 딸기의 색상과 잘 어울려 색상이 증진되며, 청국장 특유의 냄새를 최소화시키면서도 인체에 유익한 발효균과 각종 효소가 살아 있는 상태로 섭취할 수 있으며, 청국장을 끓이지 않고도 언제 어디서나 간편하게 먹을 수 있을 뿐만 아니라, 딸기의 맛이 가미되어 기호도 측면에서 우수한 딸기 청국장 환을 제공하는데 그 목적이 있다.The present invention is derived from the above requirements, the present invention is prepared by the addition of lyophilized strawberry powder to the dried and crushed Cheonggukjang at an optimal blending ratio to produce a cyclic form, the color is well matched with the color of Cheonggukjang and strawberries The fermentation bacteria and various enzymes that are beneficial to the human body can be consumed while minimizing the peculiar smell of Cheonggukjang, and they can be easily eaten anywhere and anytime without boiling the Cheonggukjang. The purpose is to provide strawberry Cheonggukhwan.

상기 과제를 해결하기 위해, 본 발명은 딸기 분말을 첨가하여 제조하는 것을 특징으로 하는 딸기 청국장 환의 제조방법을 제공한다.In order to solve the above problems, the present invention provides a method for producing strawberry Cheonggukjang ring characterized in that the strawberry powder is added.

또한, 본 발명은 상기 방법으로 제조된 딸기 청국장 환을 제공한다.In addition, the present invention provides a strawberry Cheonggukjang hwan prepared by the above method.

본 발명에 따르면, 본 발명의 딸기 청국장 환은 딸기의 신선한 풍미와 영양을 함유하면서 딸기 고유의 색을 지니는 동결건조 딸기분말을 첨가함으로써 색뿐만 아니라 맛과 기호도 측면에서 우수한 풍미를 나타내는 청국장 환을 얻을 수 있게 된다. 또한, 청국장 특유의 냄새를 최소화시키면서도 인체에 유익한 발효균과 각종 효소가 살아 있는 상태로 섭취할 수 있으며, 언제 어디서나 간편하게 섭취할 수 있고 저장성이 향상되어, 딸기 농가의 부가가치 향상에도 좋은 영향을 미칠 것으로 기대된다.According to the present invention, the strawberry Cheonggukjang hwan of the present invention contains fresh flavor and nutrition of the strawberry, and by adding a lyophilized strawberry powder having the unique color of the strawberry, it is possible to obtain Cheonggukjang hwan which shows excellent flavor in terms of taste as well as color. Will be. In addition, while minimizing the peculiar smell of Cheonggukjang, fermented bacteria and various enzymes that are beneficial to the human body can be consumed alive, and can be easily consumed at any time and anywhere, and the shelf life is expected to improve the added value of strawberry farms. do.

본 발명의 목적을 달성하기 위하여, 본 발명은 통상적인 청국장 환의 제조방법에 있어서, 딸기 분말을 첨가하여 제조하는 것을 특징으로 하는 딸기 청국장 환의 제조방법을 제공한다.In order to achieve the object of the present invention, the present invention provides a method for producing a strawberry cheonggukjang ring, characterized in that by adding strawberry powder in the conventional method for producing a soybean.

상기 딸기 청국장 환의 제조방법은 구체적으로는The manufacturing method of the strawberry Cheonggukjang ring

(a) 콩을 세척하고 불린 후 삶고 숙성시켜 청국장을 제조하는 단계;(a) washing and soaking the beans, and then boiling and ripening to prepare the cheonggukjang;

(b) 상기 (a)단계의 제조된 청국장을 건조한 후 분쇄하는 단계;(b) drying and grinding the prepared Cheonggukjang prepared in step (a);

(c) 상기 (b)단계의 분쇄된 청국장과 딸기 분말을 혼합한 후 물을 첨가하여 반죽하는 단계; 및(c) mixing the crushed Cheonggukjang and strawberry powder of step (b) and then kneading by adding water; And

(d) 상기 (c)단계의 반죽을 환 형태로 제환하고 건조하는 단계를 포함할 수 있으며, (d) recirculating the dough of step (c) in the form of a ring and drying may include;

더욱 구체적으로는More specifically,

(a) 콩 6~10 kg을 세척하고 6~10시간 동안 불린 후 3~5시간 동안 삶고 32~38℃에서 32~40시간 동안 숙성시켜 청국장을 제조하는 단계;(a) washing soybeans 6-10 kg, soaked for 6-10 hours, boiled for 3-5 hours, and aged at 32-38 ° C. for 32-40 hours to prepare Chungkookjang;

(b) 상기 (a)단계의 제조된 청국장을 28~35℃에서 20~28시간 동안 건조한 후 분쇄하는 단계;(b) grinding the prepared Cheonggukjang prepared in step (a) for 20 to 28 hours at 28 to 35 ° C. and then pulverizing;

(c) 상기 (b)단계의 분쇄된 청국장과 딸기 분말 1~2 kg을 혼합한 후 물을 첨가하여 반죽하는 단계; 및(c) mixing 1 ~ 2 kg of the crushed Cheonggukjang and strawberry powder of step (b) and kneading by adding water; And

(d) 상기 (c)단계의 반죽을 환 형태로 제환하고 건조하는 단계를 포함할 수 있으며,(d) recirculating the dough of step (c) in the form of a ring and drying may include;

가장 구체적으로는Most specifically

(a) 콩 8 kg을 세척하고 8시간 동안 불린 후 4시간 동안 삶고 35℃에서 36시간 동안 숙성시켜 청국장을 제조하는 단계;(a) washing 8 kg of soybeans, soaked for 8 hours, boiled for 4 hours, and aged at 35 ° C. for 36 hours to prepare Cheonggukjang;

(b) 상기 (a)단계의 제조된 청국장을 28~35℃에서 24시간 동안 건조한 후 분쇄하는 단계;(b) grinding the prepared Cheonggukjang prepared in step (a) for 24 hours at 28-35 ° C. and then pulverizing;

(c) 상기 (b)단계의 분쇄된 청국장과 딸기 분말 1.5 kg을 혼합한 후 물을 첨가하여 반죽하는 단계; 및(c) mixing the crushed Cheonggukjang and strawberry powder 1.5 kg of step (b) and kneading by adding water; And

(d) 상기 (c)단계의 반죽을 환 형태로 제환하고 건조하는 단계를 포함할 수 있다.(d) may include the step of recirculating the dough of step (c) in the form of a ring and dried.

본 발명의 방법에서, 상기 (a)단계의 숙성은 황토방에서 실시할 수 있으나, 이에 제한되지 않는다.In the method of the present invention, the aging of step (a) may be carried out in ocher, but is not limited thereto.

본 발명의 방법에서, 상기 (b)단계의 건조는 열풍건조일 수 있으나, 이에 제한되지 않는다.In the method of the present invention, the drying of step (b) may be hot air drying, but is not limited thereto.

본 발명의 방법에서, 상기 딸기 분말은 동결건조하여 제조된 딸기 분말일 수 있는데, 딸기 분말을 동결건조하여 제조함으로써 딸기의 색과 향의 손실이 적고 영양소 손실이 거의 없어 일반건조한 딸기 분말에 비해 품질이 우수하였다. 따라서 청국장 환 제조 시 상기 동결건조 딸기 분말을 혼합함으로써 환과 딸기의 색상이 잘 어울리며 기호도가 증진된 청국장 환을 제조할 수 있었다.In the method of the present invention, the strawberry powder may be a strawberry powder prepared by lyophilization, by producing the lyophilized strawberry powder is less loss of color and aroma of the strawberry and almost no nutrient loss quality compared to the general dry strawberry powder Was excellent. Therefore, by mixing the lyophilized strawberry powder during the production of Cheonggukjang hwan was able to produce a well matched chunggukjang hwan with a well matched color of the ring and strawberry.

본 발명은 또한, 상기 방법으로 제조된 딸기 청국장 환을 제공한다.
The present invention also provides a strawberry Cheonggukjang hwan prepared by the above method.

이하, 본 발명을 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.
Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

딸기 청국장 환의 제조방법Method of Making Strawberry Cheonggukjang Ring

(a) 선별하고 세척한 콩 8 kg을 8시간 동안 불린 후 4시간 동안 삶고 황토방에서 35℃에서 36시간 동안 숙성시켜 청국장을 제조하였다.(a) 8 kg of the selected and washed soybeans were soaked for 8 hours, boiled for 4 hours, and aged at 35 ° C. for 36 hours in ocher to prepare Cheonggukjang.

(b) 상기 (a)단계의 제조된 청국장을 28~35℃에서 24시간 동안 열풍 건조한 후 분쇄하였다.(b) Cheonggukjang prepared in step (a) was pulverized after hot air drying for 24 hours at 28 ~ 35 ℃.

(c) 상기 (b)단계의 분쇄된 청국장과 동결건조한 딸기 분말 1.5 kg을 혼합한 후 물을 첨가하여 반죽하였다.(c) 1.5 kg of the lyophilized strawberry powder and the crushed Cheonggukjang prepared in step (b) were mixed and kneaded by adding water.

(d) 상기 (c)단계의 반죽을 환 형태로 제환하고 건조하였다.
(d) The dough of step (c) was recirculated in a ring form and dried.

실시예Example 1: 관능검사 1: Sensory evaluation

본 발명의 방법에 의해 제조된 딸기 청국장 환과, 딸기 분말을 혼합하지 않고 제조한 청국장 환(비교예)을, 훈련된 관능검사 요원 20명을 대상으로 관능검사를 실시하여 그 결과를 하기 표 1에 나타내었다. 관능검사 항목은 색, 향, 맛 및 전체적인 기호도에 대하여 실시하였으며, 5점 척도법에 따라 5점을 만점으로 하여 다음의 평가기준에 의하여 피시험자가 점수를 기록한 후 이들의 평균값을 구하여 기록하였다. 5: 아주 좋다, 4: 좋다, 3: 보통이다, 2: 나쁘다, 1: 아주 나쁘다.Strawberry Cheonggukjang hwan prepared by the method of the present invention and Cheonggukjang hwan (Comparative Example) prepared without mixing strawberry powder were subjected to sensory tests on 20 trained sensory test agents and the results are shown in Table 1 below. Indicated. The sensory test items were color, aroma, taste, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects recorded the scores according to the following evaluation criteria. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.

관능검사Sensory test 항목Item 비교예Comparative example 본 발명의 딸기 청국장 환Strawberry Cheonggukhwan of the present invention 색color 3.523.52 4.124.12 향incense 3.703.70 4.204.20 맛flavor 3.643.64 4.224.22 전체적인 기호도Overall preference 3.623.62 4.184.18

그 결과, 표 1에서 알 수 있는 바와 같이, 색, 향 및 맛은 본 발명의 딸기 청국장 환이 비교예에 비해 점수가 더 높았으며, 전체적인 기호도에서도 본 발명의 딸기 청국장 환이 더 좋은 기호도를 나타내었다. 따라서, 청국장 환의 제조시 딸기를 첨가함으로써 우수한 풍미를 나타내어 기호도가 향상되는 것을 알 수 있었다.As a result, as can be seen in Table 1, the color, aroma, and taste of the strawberry Cheonggukjang hwan of the present invention had a higher score than the comparative example, and the strawberry Cheonggukjang hwan of the present invention showed a better preference. Therefore, it was found that the addition of the strawberry during the preparation of the Cheonggukjang ring exhibited an excellent flavor and improved taste.

Claims (5)

(a) 콩 6~10 kg을 세척하고 6~10시간 동안 불린 후 3~5시간 동안 삶고 32~38℃에서 32~40시간 동안 숙성시켜 청국장을 제조하는 단계;
(b) 상기 (a)단계의 제조된 청국장을 28~35℃에서 20~28시간 동안 건조한 후 분쇄하는 단계;
(c) 상기 (b)단계의 분쇄된 청국장과 동결건조하여 제조된 딸기 분말 1~2 kg을 혼합한 후 물을 첨가하여 반죽하는 단계; 및
(d) 상기 (c)단계의 반죽을 환 형태로 제환하고 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 딸기 청국장 환의 제조방법.(a) washing soybeans 6-10 kg, soaked for 6-10 hours, boiled for 3-5 hours, and aged at 32-38 ° C. for 32-40 hours to prepare Chungkookjang;
(b) grinding the prepared Cheonggukjang prepared in step (a) for 20 to 28 hours at 28 to 35 ° C. and then pulverizing;
(c) mixing 1 ~ 2 kg of the strawberry powder prepared by lyophilization with the crushed Cheonggukjang prepared in step (b) and kneading by adding water; And
(d) the method of producing a strawberry cheonggukjang ring, characterized in that it comprises the step of recirculating the dough of step (c) in the form of a ring and drying. 삭제delete 삭제delete 삭제delete 제1항의 방법에 의해 제조된 딸기 청국장 환.Strawberry Cheonggukjang prepared by the method of claim 1.
KR1020100123951A 2010-12-07 2010-12-07 Method for producing strewberry fermented soybean pill and strewberry fermented soybean pill produced by the same KR101247372B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020100123951A KR101247372B1 (en) 2010-12-07 2010-12-07 Method for producing strewberry fermented soybean pill and strewberry fermented soybean pill produced by the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020100123951A KR101247372B1 (en) 2010-12-07 2010-12-07 Method for producing strewberry fermented soybean pill and strewberry fermented soybean pill produced by the same

Publications (2)

Publication Number Publication Date
KR20120062986A KR20120062986A (en) 2012-06-15
KR101247372B1 true KR101247372B1 (en) 2013-03-26

Family

ID=46683592

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020100123951A KR101247372B1 (en) 2010-12-07 2010-12-07 Method for producing strewberry fermented soybean pill and strewberry fermented soybean pill produced by the same

Country Status (1)

Country Link
KR (1) KR101247372B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160018168A (en) 2014-08-08 2016-02-17 주식회사 제이엠푸드 Manufacturing method of pill using hemp seed

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100568557B1 (en) * 2004-05-12 2006-04-07 현태형 Method for preparing fermented soybeans coated by fruit powder
KR20080039657A (en) * 2006-11-01 2008-05-07 주식회사 코시스바이오 Fermented soybeans coated by coating liquid material and method preparing the same

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100568557B1 (en) * 2004-05-12 2006-04-07 현태형 Method for preparing fermented soybeans coated by fruit powder
KR20080039657A (en) * 2006-11-01 2008-05-07 주식회사 코시스바이오 Fermented soybeans coated by coating liquid material and method preparing the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160018168A (en) 2014-08-08 2016-02-17 주식회사 제이엠푸드 Manufacturing method of pill using hemp seed

Also Published As

Publication number Publication date
KR20120062986A (en) 2012-06-15

Similar Documents

Publication Publication Date Title
KR102004293B1 (en) Manufacturing method for seasoning sauce and seasoning sauce manufactured by the same
KR100901254B1 (en) Manufacturing of instant Si-rae-gi
JP2016220663A (en) Method for producing mulberry fermented tea obtained by hybriding mulberry component into pong component
KR102120461B1 (en) Process for preparing cold noodle with Hippophae rhamnoides
KR102120463B1 (en) Process for preparing kalguksu noodle with Hippophae rhamnoides
KR101088190B1 (en) Making method of freeze-dried fresh ginseng block
KR101247372B1 (en) Method for producing strewberry fermented soybean pill and strewberry fermented soybean pill produced by the same
KR102324795B1 (en) The method of manufacturing rice cakes using vegetable protein composition containing bamboo shoots and separation soybean proteins
KR19990046173A (en) Preparation of Powdered Kimchi Mix Spice
KR102326812B1 (en) Manufacturing method for powder of edible insects
KR101880022B1 (en) fish cake manufacturing method of using devil's-tongue jelly
KR100505723B1 (en) Fermented soybeans using garlic and manufacturing process of the same
KR20050108192A (en) Method for preparing fermented soybeans coated by fruit powder
KR101870419B1 (en) Method for preparing chungkookchang comprising nipa fruticans wurmb and chungkookchang by the method
KR101067890B1 (en) Making method of Kimch with fresh ginseng block
KR100840725B1 (en) Preparing Method For Novel Soy Bean Paste
KR101755119B1 (en) Method for Manufacturing Fermented Rice Cake Including Salicomia Herbacea And Fermented Rice Cake Manufactured Thereby
KR102307191B1 (en) Method for producing fermented garlic composition of lactic acid bacteria
KR100977066B1 (en) The manufacturing method of red ginseng natto
KR102215379B1 (en) Noodles with dietary fiber and manufacturing method of noodles using the same
KR102129756B1 (en) Composition for Law-salted Soybean Paste Using Rice and Manufacturing Method the Same
KR100729808B1 (en) Fermented soybeans powder containing broccoli and method for preparing the same
KR100313761B1 (en) Process for preparing fried flour of scallion
KR20240097784A (en) Functinal Fishcake for protecting liver from alcoholic damage and the preparation method thereof
KR101666325B1 (en) Manufacturing method of Aronia beverage using brewing vinegar

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20170309

Year of fee payment: 5

FPAY Annual fee payment

Payment date: 20190108

Year of fee payment: 7