KR101690037B1 - Functional soybean source and its manufacturing method - Google Patents
Functional soybean source and its manufacturing method Download PDFInfo
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- KR101690037B1 KR101690037B1 KR1020140144004A KR20140144004A KR101690037B1 KR 101690037 B1 KR101690037 B1 KR 101690037B1 KR 1020140144004 A KR1020140144004 A KR 1020140144004A KR 20140144004 A KR20140144004 A KR 20140144004A KR 101690037 B1 KR101690037 B1 KR 101690037B1
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 30
- 244000068988 Glycine max Species 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 241001070941 Castanea Species 0.000 claims abstract description 22
- 235000014036 Castanea Nutrition 0.000 claims abstract description 22
- 239000012141 concentrate Substances 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 7
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- 238000001914 filtration Methods 0.000 claims 1
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- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010012289 Dementia Diseases 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
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- 102000004882 Lipase Human genes 0.000 description 1
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- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 102000004142 Trypsin Human genes 0.000 description 1
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- 239000003472 antidiabetic agent Substances 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 108010083364 chungkookjang Proteins 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
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- 235000013376 functional food Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
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- 238000011160 research Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
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Classifications
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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
- A23L11/50—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
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 청국장 및 그 제조방법에 관한 것으로, 통상의 대두 및 주재료 90~99.5wt%와, 찐밤가루 0.5~10wt%가 혼합된 기능성 청국장을 제공함으로서 그 목적이 달성된다.The present invention relates to a cheonggukjang and a method of producing the same, and its object is achieved by providing a functional soybean curd mixed with 90 to 99.5 wt% of normal soybean and main ingredients and 0.5 to 10 wt% of steamed chestnut.
Description
본 발명은 청국장 및 그 제조방법에 관한 것으로, 보다상세하게는 밤을 이용해 청국장의 군내를 줄이고 항산화기능을 향상시켜 보존기간을 증대시킬 수 있는 기능성 청국장 및 그 제조방법에 관한 것이다.The present invention relates to a cheonggukjang and a preparation method thereof, and more particularly, to a functional cheonggukjang which can reduce chungkukjang inside and improve antioxidant function by using chestnuts at night and a manufacturing method thereof.
통상 우리의 식단에서 필수적이라 할 수 있는 된장, 고추장 및 간장은 고추와 콩을 이용해 만들어지고 있다. 이 중 된장과 간장은 콩을 주원료로 하여 제조하고 섭생하고 있다.Miso, kochujang, and soy sauce, which are usually necessary in our diet, are made using pepper and soybean. Among these, soybean is produced and regenerated with soybean as main material.
상기에서 된장과 간장의 원료가 되는 콩은 영양 및 기능적인 면에서 매우 우수한 식품소재로 알려져 왔으며, 알려진 바로는 콩에는 항암, 항노화, 변비완화, 항알레르기, 항비만, HIV증식억제, 담석예방, 이뇨작용, 치매예방, 고지혈증예방, 동맥경화억제 등을 할 수 있는 생리 활성물질을 다량함유하고 있다.Soybean, which is the raw material of soybean paste and soy sauce, has been known as a food material having excellent nutritional and functional properties. Soybean has anticancer, anti-aging, constipation relief, antiallergic, anti-obesity, , Diuretic action, prevention of dementia, prevention of hyperlipidemia, inhibition of arteriosclerosis, and the like.
한편 콩에는 상기와 같은 유용성분 외에 장내의 단백질 소화효소활동을 방해하는 성분이 있어서 콩자체 섭취시 우유에 비해 소화율이 낮고, 트립신 전해인자 등 영양장해요인 등이 있기도 하여, 여름에는 콩국수 등으로 이용하기도 하지만 겨울철에는 된장, 청국장 등으로 제조하여 식용한다.On the other hand, beans contain ingredients that interfere with the activity of protein digestive enzymes in the intestines in addition to the above-mentioned useful ingredients, so that the digestibility of soy beans is lower than that of milk, and nutritional factors such as trypsin electrolytic factors may be used. However, in winter, soybean paste is made with soybean paste, chonggukjang, and so on.
또한 콩을 이용하는 된장의 일종인 청국장은 된장이 숙성기간이 2~3달이 걸림에 비해 짧은 기간인 2~3일 내에 발효를 완성시켜 특이한 풍미와 우수한 영양성분을 함유시켜 우리 고유의 전통발효식품으로 각광받고 있는데, 이러한 청국장에는 발효 및 숙성과정에서 미생물에 의해 생성되는 아밀라제, 리파제 등 여러 유효 효소들과, 당, 아미노산, 비타민, 미네랄, 생리활성물질 및 유기산 등의 미생물 대사산물 및 균의 활성과 균체단백질 등을 함유하고 있어서 기능적으로 매우 우수한 자연 건강식품으로 콩단백질의 인체흡수율을 95%이상 끌어올릴 수 있는 건강식품이다.In addition, the fermented soybean is fermented within 2 ~ 3 days of the fermented bean paste rather than the fermentation period of 2 ~ 3 months. Such as amylase and lipase produced by microorganisms during fermentation and aging, and the activity of microbial metabolites such as sugars, amino acids, vitamins, minerals, physiologically active substances and organic acids, and bacterial activity It is a health food that can raise the human absorption rate of soy protein by more than 95%.
상기와 같이 청국장은 많은 유효성분을 함유하고 있음 에도 불구하고 그 특유의 풍미로 인해 특히 젊은이와 외국인들에게는 친숙하지 않은 식품으로 인식되기도 한다.As mentioned above, although Cheonggukjang contains a lot of active ingredients, it is perceived as a food not particularly familiar to young people and foreigners due to its unique flavor.
따라서 상기와 같은 콩을 이용한 우수한 영양을 갖고있는 청국장 및 된장에 대해서는 많은 연구와 개발이 시도되어 왔다.Therefore, many researches and developments have been made on Chungkukjang and Doenjang which have excellent nutrition using the above-mentioned soybean.
예를 들어, 등록특허 제 10-0586802호에서는 기능성 청국장 및 이의제조방법을 개시하면서, 유산균발효분말, 낙산균발효분말, 셀레늄이스트, 해조칼슘 및 어성초 추출물을 함유하는 청국장 및 그 제조방법을 제공하고 있으나 상기 특허는 별도의 성분을 첨가하여야 하는 등의 비경제적인 측면이 있어서 그 실시가 의문시되는 발명이다.For example, in Patent Publication No. 10-0586802, there is disclosed a functional cheonggukjang and a method for producing the same, and a method of producing the fermented chongkukjang containing the fermented lactic acid bacteria powder, the fermented milk powdery acid bacteria, the selenium yeast, the seaweed calcium and the horseradish extract is provided The above patent is an invention which is questionable because there is an uneconomical aspect such as the addition of a separate component.
또 다른 등록특허 제 10-0980429호에서는 홍삼청국장 조성물 및 이를 이용한 항당뇨기능성식품을 개시하고 있는데, 고가인 홍상농축액을 사용하여야 하는 등 역시 경제적인 면에서 실시가 의심스러운 발명이다.Another Japanese Patent Application No. 10-0980429 discloses a red ginseng chongkukjang composition and an antidiabetic functional food using the red ginseng chungkukjang composition. However, it is also an economically disadvantageous invention such as the use of an expensive red ginseng concentrate.
한편, 공개특허 제 10-2011-0105895호에서는 개량 낫토, 개량청국장 및 개량 된장을 만드는 방법을 공개하고 있는데, 상기 공개특허 역시 삶은 콩에 폴리감마 글루탐산을 생성하는 미생물을 접종하고, 다시 젖산균류, 효모류 등을 첨가하는 등 그 공정이 복잡한 발명으로 판단된다.Japanese Patent Application Laid-Open No. 10-2011-0105895 discloses a method for producing modified natto, improved soy sauce, and improved soybean paste. In addition, the patent also discloses that microorganisms producing polygamma glutamic acid are inoculated into boiled soybeans, It is judged that the process is complicated invention such as adding yeast or the like.
또한 등록특허 제 10-1172008호에서는 청국장의 제조방법 및 그 청국장을 개시하고 있으나, 여기서는 인삼의 생즙을 만들어야하고, 느릅나무 및 참빗살나무의 잎이나 껍질을 달여야하는 등 그 과정 및 비용면에서 대중화가 곤란한 발명으로 판단된다.In addition, Korean Patent No. 10-1172008 discloses a method of manufacturing Cheonggukjang and its Cheonggukjang. However, here, it is necessary to make juice of ginseng and popularize the process and cost in that the leaves and the husks of elm and charmwood are to be added It is judged to be a difficult invention.
한편, 청국장은 아니지만 등록특허 제 10-1311902호에서는 호박과 고구마로 조성된 황금색 된장의 제조방법을 개시하고 있는데, 상기 특허에서는 된장에 황금색을 내기 위해 호박과 고구마를 사용하고, 대추 추출물을 사용하는 것으로 본 발명의 사상이나 추구하는 목적과는 상이한 발명이다.On the other hand, Korean Patent Registration No. 10-1311902 discloses a method for producing golden miso, which is made of amber and sweet potato, though it is not Cheonggukjang. In this patent, amber and sweet potato are used for golden color in miso, Which is a different invention than the idea or pursuit of the present invention.
본 발명에서 사용하는 율피는 밤의 껍질로서, 비타민C가 다량함유되어 있어서, 감기예방, 기침 및 기관지에 효과적이고, 하혈, 건위와 지혈에도 도움을 준다고 알려져 있고 피부미용 등에도 효과가 있어서 한약재로 사용되나 일반적으로 식생하기에는 통상 그 떫은맛으로 인해 벗겨내어 버리는 것이 일반적이다.As used in the present invention, the chestnut shell is a chestnut shell and contains a large amount of vitamin C, which is effective for preventing colds, coughing, and bronchia. It is also known to be helpful for reducing hemorrhage, dryness and hemostasis. However, in general, it is common to peel off vegetation because of its brittleness.
상기와 같이 율피가 갖고 있는 비타민C는 항산화성분이기 때문에 어떤 제품의 냄새를 줄일 수 있고 보존기간을 증대할 수 있게 한다.As mentioned above, UFI's vitamin C is an antioxidant component, so it can reduce the smell of some products and increase the preservation period.
그러나 상기와 같은 율피를 이용한 기술로는, 예를 들어 율피를 분말화한 율피차 및 음료를 공개하고 있는 공개특허 10-2009-0081987호, 율피분말을 첨가한 계육 육화형 소시지 및 그 제조방법을 개시하고 있는 등록특허 제 10-1180427호 및 음식의 주원료로 사용하기 위해 율피를 조림화하는 등록특허 제 10-1215570호 등이 있으나, 본 발명에서와 같이 우리 고유의 발효음식인 청국장 제조에 율피를 사용한 예는 찾아보기 어렵다.However, as a technique using the above-mentioned UFI, for example, Japanese Patent Application Laid-open No. 10-2009-0081987 disclosing UFI tea and beverages obtained by pulverizing UFI, a sausage embryo-type sausage added with UFI powder, No. 10-1180427, which is incorporated herein by reference in its entirety, and Korean Patent No. 10-1215570, which is used for planting Udipi for use as a main ingredient of food. However, as in the present invention, The examples used are hard to find.
본 발명은 상기와 같은 종래기술과는 달리, 청국장의 유효성분을 그대로 유지하면서 율피농축물 콩을 삶아 율피의 항산화성분 등을 청국장에 가미해 항산화기능을 향상시켜 청국장의 군내를 줄이고 보존기간을 증대시키며 찐밤가루를 첨가해 밤이 갖고 있는 당분, 탄수화물 등의 영양소를 함께 식생할 수 있게 하는 기능성 청국장 및 제조방법을 제공함에 그 목적이 있다.Unlike the prior art as described above, the present invention provides a method of improving the antioxidant function of chungkookjang by keeping the active ingredients of the chungkukjang and boiling the chestnut concentrate soybean, adding the antioxidant components of the chungkukjang to the chungkukjang, It is an object of the present invention to provide a functional chungkukjang and a method for producing chungkukjang which enables the nutrients such as sugar, carbohydrate and the like contained in chestnut to be planted together by adding steamed chestnut flour.
본 발명은 상기와 같은 본 발명의 목적을 달상하기 위하여, 밤의 율피를 끓여서 농축상태로 만드는 단계(S1);In order to accomplish the object of the present invention as described above, the present invention comprises the steps of: (S1) boiling the night soil to make it into a concentrated state;
상기 농축된 율피액에서 율피를 제거하여 농축물을 만드는 단계(S2);(S2) removing the tubules from the concentrated jellyfish to form a concentrate;
상기 율피농축물로 세척된 콩을 삶는 단계(S3);Boiling the soybeans washed with the jellyfish concentrate (S3);
그리고 삶은 콩을 통상의 방법으로 식염 등을 가미하고 찐밤가루와 단계(S2)에서의 율피농축물을 첨가하는 단계(S4)로 구성되는 기능성 청국장의 제조방법을 제공한다.And a step (S4) of adding soybean salt and the like to the boiled soybeans, adding the steamed chestnut flour and the flour concentrate in the step (S2).
본 발명은 또한 통상의 대두 및 주재료 90~99.5wt%와, 찐밤가루가 0.5~10wt%가 함유되거나 율피농축액이 0.5~2wt% 더 함유된 기능성 청국장을 제공한다.The present invention also provides a functional soybean curd with 90 to 99.5 wt% of normal soybean and main ingredients, 0.5 to 10 wt% of steamed chestnut, or 0.5 to 2 wt% more of chestnut concentrate.
본 발명에 의하면 제조되는 청국장은 율피농축물을 사용해 제조되어 율피가 갖고 있는 항산화기능으로 청국장의 군내를 줄일 수 있고, 이에 따라 보존기간을 늘릴 수 있으며 첨가된 밤가루로 인해 탄수화물이나 단백질 등의 유효성분을 갖고 있어서 누구나 즐겨 식생할 수 있으며, 버려지는 율피를 사용할 수 있어서 환경적인면에서도 효과적이고 따라서 경제적으로 기능성 청국장을 제조할 수 있는 효과가 있게된다.According to the present invention, the produced chungkukjang is manufactured by using the chestnut concentrate, and the antioxidant function of the chestnut is reduced by the function of chungkukjang. Therefore, it is possible to increase the preservation period and the carbohydrate and protein And it is effective in environmental aspect because it can use the discarded seeds. Therefore, it is possible to economically produce functional soybean seeds.
이하에서는 보다 구체적으로 본 발명을 설명한다.Hereinafter, the present invention will be described more specifically.
이하의 설명은 본 발명의 이해와 실시를 돕기 위한 것이지 본 발명을 이에 한정하는 것은 아니다. 당업자들은 하기의 특허청구의 범위에 기재된 본 발명의 사상내에서 다양한 변형 및 변경이 있을 수 있음을 이해할 것이다.The following description is intended to assist in the understanding and enforcement of the present invention, but the present invention is not limited thereto. It will be understood by those skilled in the art that various changes and modifications may be made therein without departing from the spirit of the invention as set forth in the following claims.
이하의 설명 중 특별하지 않은 것은 통상의 방법으로 행하는 것임을 미리 알려둔다.It is to be noted in advance that the following description is not to be made in an ordinary manner.
본 발명에서는 먼저, 일반적으로 청국장을 제조하기 위하여 콩을 삶을 때 일반적인 물을 사용하는 것이 아니라 율피를 끓여 농축한 농축액을 사용한다.In the present invention, generally, in order to produce Cheonggukjang, boiled and concentrated concentrate is used instead of general water when boiled soybeans.
상기의 율피농축액을 먼저 밤을 깔 때 나오는 겉껍질이나 속껍질인 율피를 물에 넣고 삶아 농축하는데, 밤을 까고 버려지는 율피 약 15~30kg에 대해 물을 약 5~10말 정도 붓고 가열하여 끓이는데 약 2~5시간 가열하여 끓이게 된다. 상기에서 율피의 양이 적거나 물이 적으면 농축액을 얻기보다 점성만 남는 상태가 되고 가열되면 연소하게 되어 상기의 율피양에 상기의 물을 넣고 가열하는 것이 최적으로 판단되었으며, 상기 양을 가열할 때 가열시간이 그 시간 이하가 되면 율피의 영양 성분이 제대로 나오지 않고 5시간 이상이 되면 농축상태가 너무 진하게 되어 농축액이 아니라 농축물이 되기 때문에 상기 범위로 한다.The above-mentioned julpie concentrate is firstly boiled in water by putting in the water the surface and the husk that comes out from the night when it is chestnut. It boils about 5 ~ 10 pounds of water about 15 ~ 30kg of the juli, It is boiled by heating for about 2 to 5 hours. When the amount of water or the amount of water is small, the state becomes viscous rather than obtaining the concentrated liquid. When the water is heated, it is burnt and it is optimal to heat the water with the above water. When the heating time is less than that time, the nutrients in the jellyfish do not come out properly. If the heating time is more than 5 hours, the concentrated state becomes too dark to be a concentrate instead of a concentrated juice.
상기와 같은 율피와 물을 상기 시간으로 가열하면 농축액이 약 반정도인 2~5말 정도를 얻게 된다.When the above-mentioned water and water are heated by the above-mentioned time, about 2 to 5 horses with a concentration of about half are obtained.
상기와 같이 끓인 물을 여과하여 율피는 제거한다. 제거된 율피는 가열과정을 거쳤기 때문에 거름 등으로 재사용 하기에 아주 편리하게 된다.The boiled water is filtered as described above to remove urine. The removed urn is very convenient for reuse because it has been heated.
그 다음 상기 농축된 율피 여과액으로 통상적으로 세척된 콩을 삶는다. 이때 율피농축액을 100% 사용하여도 좋지만 경제성 등을 고려해 상기 농축액 30~40중량%에 일반수 60~70%를 첨가하여 사용해도 바람직한데, 율피농축액이 30wt% 이하가 되면 율피가 갖고 있는 효능이 콩에 전달되지 않기 때문에 일반수를 첨가할 때 최소 율피농축액을 30wt% 사용한다.The soybeans are then boiled, typically washed with the concentrated filtrate. In this case, 100% of the jellyfish concentrate may be used, but it is preferable to add 60 to 70% of the general water to 30 to 40% by weight of the concentrated juice in consideration of economical efficiency. If the jellyfish concentrate is less than 30 wt%, the efficacy Since it is not transferred to soybeans, when adding general water, use 30wt% of minimum concentrate.
상기에서 율피농축액을 100% 사용하면 떫은맛으로 인해 식감이 떨어질 수 있게된다.When 100% of the jellyfish concentrate is used, the texture may be deteriorated due to the sour taste.
상기와 같이 율피농축액 또는 율피농축액이 가미된 물로 삶은 콩은 통상적인 방법으로 분쇄하여 발효시킨 후 통상의 식염 가미한다.As described above, the boiled soybeans with water added with the juli concentrate or the juli concentrate are pulverized by a conventional method and fermented, followed by addition of ordinary salt.
본 발명에서는 대두재료인 삶아서 분쇄한 콩에 통상의 식염 등에 더하여 찐밤가루와 상기의 율피농축액을 첨가하게 되는데, 발효된 대두재료 약 90~98.5wt%에 찐밤가루 약 1~8% 그리고 율피농축액 0.5~2wt%를 첨가시킨다.In the present invention, steamed flour and the above-described flour concentrate are added to boiled and pulverized soybeans, which are boiled and pulverized, in addition to ordinary salt, and about 90 to 98.5 wt% of fermented soybean material is added to about 1 to 8% of steamed flour, To 2 wt%.
상기에서 찐밤가루와 율피농축액은 중량으로 1:1이 되게 함이 바람직하나 상기 범위로 하여도 상관없다.In the above, it is preferable that the steamed chestnut powder and the chestnut concentrate be 1: 1 by weight, but it may be in the above range.
또한 찐밤가루는 구수한 맛과 율피에 없는 상기의 효과를 얻기 위함이고, 율피농축물의 첨가는 효과를 더욱 극대화 시키기 위하 대두재료와 찐밤가루가 서로 골고루 섞이게 하기 위함이며, 찐밤가루를 너무 많이 넣거나 율피액을 너무 많이 넣으면 너무 걸죽해지며 청국장 고유의 식감이 전혀 없게 되므로 상기와 같이 한다. 상기와 같이 제조된 청국장은 포장하여 보관·유통시키게 된다.In order to maximize the effect, the steamed chestnut powder is mixed with the soybean meal and the steamed chestnut powder so that the steamed chestnut powder is mixed with the chestnut flour or the chestnut flour If you put too much, it will be too thick and the texture of Chungkukjang will not be unique. The thus-prepared Cheonggukjang is packaged and stored and distributed.
Claims (3)
밤을 까고 버려지는 율피 15~30kg에 대하여 물 5~10말을 붓고 2~5시간 끓인 다음 여과하여 율피를 제거한 율피농축액 30~40중량%와 나머지 물을 첨가한 것에 세척된 대두 재료인 콩을 넣고 가열한 다음, 발효시킨 후 발효된 대두재료 90~98.5wt%와 찐밤가루 1~8wt% 그리고 율피농축액 0.5~2wt%를 혼합하여 제조함을 특징으로 하는 청국장 제조방법.As a method for producing a cheonggukjang,
5 ~ 10 horses were poured into 15 ~ 30 kg of water to be discarded at night, and boiled for 2 ~ 5 hours. Then, 30 ~ 40% by weight of the water extract was removed by filtration, and soybeans Wherein the fermented soybean material is fermented and then mixed with 90 to 98.5 wt% of fermented soybean material, 1 to 8 wt% of steamed chestnut powder and 0.5 to 2 wt% of chestnut concentrate.
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