KR20070095595A - Red ginseng cheonggukjang - Google Patents
Red ginseng cheonggukjang Download PDFInfo
- Publication number
- KR20070095595A KR20070095595A KR1020060025938A KR20060025938A KR20070095595A KR 20070095595 A KR20070095595 A KR 20070095595A KR 1020060025938 A KR1020060025938 A KR 1020060025938A KR 20060025938 A KR20060025938 A KR 20060025938A KR 20070095595 A KR20070095595 A KR 20070095595A
- Authority
- KR
- South Korea
- Prior art keywords
- red ginseng
- cheonggukjang
- soybeans
- powder
- fermented
- Prior art date
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Classifications
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B9/00—Layered products comprising a layer of a particular substance not covered by groups B32B11/00 - B32B29/00
- B32B9/002—Layered products comprising a layer of a particular substance not covered by groups B32B11/00 - B32B29/00 comprising natural stone or artificial stone
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B3/00—Layered products comprising a layer with external or internal discontinuities or unevennesses, or a layer of non-planar shape; Layered products comprising a layer having particular features of form
- B32B3/10—Layered products comprising a layer with external or internal discontinuities or unevennesses, or a layer of non-planar shape; Layered products comprising a layer having particular features of form characterised by a discontinuous layer, i.e. formed of separate pieces of material
- B32B3/12—Layered products comprising a layer with external or internal discontinuities or unevennesses, or a layer of non-planar shape; Layered products comprising a layer having particular features of form characterised by a discontinuous layer, i.e. formed of separate pieces of material characterised by a layer of regularly- arranged cells, e.g. a honeycomb structure
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B9/00—Layered products comprising a layer of a particular substance not covered by groups B32B11/00 - B32B29/00
- B32B9/04—Layered products comprising a layer of a particular substance not covered by groups B32B11/00 - B32B29/00 comprising such particular substance as the main or only constituent of a layer, which is next to another layer of the same or of a different material
- B32B9/041—Layered products comprising a layer of a particular substance not covered by groups B32B11/00 - B32B29/00 comprising such particular substance as the main or only constituent of a layer, which is next to another layer of the same or of a different material of metal
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B15/00—Layered products comprising a layer of metal
- B32B15/04—Layered products comprising a layer of metal comprising metal as the main or only constituent of a layer, which is next to another layer of the same or of a different material
- B32B15/08—Layered products comprising a layer of metal comprising metal as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B15/00—Layered products comprising a layer of metal
- B32B15/20—Layered products comprising a layer of metal comprising aluminium or copper
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2307/00—Properties of the layers or laminate
- B32B2307/50—Properties of the layers or laminate having particular mechanical properties
- B32B2307/54—Yield strength; Tensile strength
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2311/00—Metals, their alloys or their compounds
- B32B2311/24—Aluminium
Landscapes
- Engineering & Computer Science (AREA)
- Ceramic Engineering (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 홍삼청국장 그 제조방법에 관한 것으로서, 보다 더 상세하게는 콩에 쑥 추출물과 황토발효 실에서 볏짚 바실러스 균에 발효되는 청국장에 홍삼가루 100-120메쉬 로 분쇄된3-5중량% 을 첨가하는 것을 특징으로 하는 홍삼청국장, 홍삼가루청국장, 및 홍삼환청국장 그 제조 방법에 관한 것이다.The present invention relates to a method of manufacturing red ginseng Cheonggukjang, and more particularly, 3-5% by weight of red ginseng powder ground to 300-120 mesh of red ginseng to fermented soybean paste fermented with rice wormwood extract and ocher fermentation in rice straw Bacillus. It relates to a red ginseng Cheonggukjang, Red Ginseng Powdered Cheonggukjang, and Red Ginseng Ring Cheonggukjang.
황토를 5-6일 물에 풀어 만든 지장 수에 8-14시간 불린 콩을 뜨거운 김을 증자기로 찌는 기술은, 찐 콩의 내부에 수분함량 적어 영양분의 손실과 암모니아 가스 발생이 적어 냄새도 줄고, 쑥 추출물과 홍삼가루가 첨가되어 종래 청국장의 콤콤하고 역겨운 냄새를 감소시키는 한편 약리작용이 풍부한 기능성 식품으로, 현대인들의 먹거리 문화를 개선하는데 있다. The technique of steaming hot steamed beans with steamed bean steamed for 8-14 hours in the jijangsu made by dissolving ocher in water for 5-6 days is less moisture in the steamed beans and less odor and less ammonia gas. Mugwort extract and red ginseng powder are added to reduce the bitter and disgusting smell of conventional Cheonggukjang, while pharmacologically rich functional food, it is to improve the food culture of modern people.
“청국장은 콩 발효식품 중에서 가장 짧은 기간(2-3일)에 발효가 완성되며, 이때 특이한 풍미와 우수한 영양성분을 포함하여 가장 효과적으로 콩을 먹을 수 있는 고유한 전통 발효식품이다. 1760년 유중림에 의해 출간된 증보산림경제에 전국장 제법에 관한 부분에서 “대두를 씻어 삶아서 볏짚에 싸서 따뜻하게 3일을 두면 생진이 난다”고 하였다. 이는 전시에 단시간으로 부식을 제조하였던 이유에서 비롯되었으며, 또한 청국에서 전래 되었다,고 해서 청국장이라고도 하였다. 일본의 기록을 보면 절 아래 주민들이 승려들을 위하여 부식으로 납품하였다 하여 “납두”(natto)라는 말이 사용되었는데 이는 일본에서 육식을 피해야 하는 승려들의 단백질 공급원으로 청국장을 상용한 것 같다. “Cheonggukjang is a unique traditional fermented food that can be eaten most effectively with soybeans, including its unique flavor and excellent nutrition, with the shortest period (2-3 days) of soybean fermented foods. In the section of the National Botanical Law on the Jeungbo Forest Economy, which was published by Yujung Forest in 1760, he said, “Washing soybeans, wrapping them in rice straw, and warming them for three days gives birth.” It originated from the reason why corrosion was produced in a short time in the exhibition, and it was also called Cheonggukjang because it was introduced in Cheongguk. According to the Japanese record, the word “natto” was used because the people under the temple delivered it to the monks for corrosion, which seems to have used Cheonggukjang as a protein source for monks to avoid eating meat.
청국장에 들어 있는 다양한 생리활성물질로 먼저 청국장 발효균 바실러스는 단백질 분해 효소 프로테아제(protease)를 생산하는데, 이는 인체에 있는 혈전을 녹이는 작용을 한다. 이러한 혈전이 심장혈관을 막으면 심근경색이 되고, 뇌혈관을 막으면 뇌졸중을 일으키게 된다.Cheonggukjang is a variety of biologically active substances in the first, Cheongguk fermented bacteria Bacillus produces protease (protease), which acts to dissolve blood clots in the body. These clots block myocardial infarction, and myocardial infarction blocks the blood vessels that cause stroke.
청국장에 들어있는 단백질 분해효소는 인체에서 2-12시간까지 머물며 혈관에 있는 혈전을 녹이므로 중풍이나 심장병 등 예방하는 효과를 볼 수 있다. 또한 청국장이 발효되면서 갈변물질은 콩에 비해 무려 8배 이상이나 증가한다. 이 갈변물질은 항산화 효과가 있으며, 인술린 분비를 원활하게 해주므로 당뇨병 개선에 도움을 주기도 한다. Proteolytic enzymes contained in Cheonggukjang stay for 2-12 hours in the human body to dissolve blood clots in blood vessels, which can help prevent strokes and heart disease. In addition, brown fermentation increases as much as eight times compared to soybeans. This browning agent has an antioxidant effect and helps to improve insulin secretion, which may help improve diabetes.
청국장에 존재하는 레시틴(lecithin)은 혈관 내의 콜레스트롤이나 기름기 성분을 흡착하여 배설하는 기능이 있어 혈관에 노폐물이 끼는 것을 막아준다. 또한 레시틴을 인슐린 분비를 촉진함으로 당뇨 개선 효과도 있다Lecithin, which is present in Cheonggukjang, has the ability to adsorb and excrete cholesterol and oily components in blood vessels, thus preventing blood waste from getting trapped in blood vessels. It also improves diabetes by promoting lecithin's insulin secretion.
콩을 물에 불릴 때 보면 하얀 거품성분 사포닌은 혈액 속에 과다한 콜레스트롤이나 지방 성분을 흡착하여 배설함으로 비만을 방지하는 역할도하며, 암 발생을 억제하는 항암물질로도 인정받고 있다. When soybeans are called in water, white foamy saponin absorbs excess cholesterol and fat in the blood and excretes it, preventing obesity, and is also recognized as an anticancer substance that suppresses cancer.
콩 속에는 아이소플라본(isoflavone, 콩에 천연적으로 존재하는 생리활성물질) 종류인 제니스틴(genistin), 다이드진(daidzin), 글라이시틴(glycitin)등이 있다. 이들은 당과 결합되어 있어 흡수율이 떨어지는데, 청국장으로 발효되면 청국장 속에 들어 있는 당을 제거하는 효소에 의해 제니스틴이 제니스테인(genistein)으로 바뀌고 흡수율이 높아진다. Soybeans include isoflavones, which are naturally found in soybeans, such as genistin, daidzin, and glycytin. They are combined with sugars, so the absorption rate is lowered. When fermented with Cheonggukjang, enzymes that remove sugars contained in Cheonggukjang are converted to genistein and the absorption rate is increased.
제니스테인은 항산화물질, 항암물질로 알려져 있는데, 구조적으로 여성호르몬인 에스트로겐과 유사하다. 체내에 에스트로겐이 부족할 때는 에스트로겐역활을, 에스트로겐이 과다 할 때는 항에스트로겐 역할을 한다. 골다공증이나 기타 여성의 폐경기 증후군은 에스트로겐의 부족과 관련이 있다. Genistein is known as an antioxidant and anticancer substance, and is structurally similar to female hormone estrogen. When the body lacks estrogen, it acts as an estrogen, and when it is excessive, it acts as an anti-estrogen. Osteoporosis and other menopausal syndromes in women are associated with a lack of estrogen.
활성산소는 세포에 손상을 끼침으로써, 암과 각종 염증, 동맥경화 등을 일 으키는 주범으로 알려져 있다. 따라서 항산화물질을 충분히 섭취하는 것은 각종 생활습 관병 예방이나 치료에 도움이 된다. 콩을 발효시킨 청국장은 원재료인 콩에 비해 항산화도가 2배 가까이 증가하는 것을 확인할 수 있다. 따라서 항산화물질의 섭취 면에서 볼 때, 콩 보다는 청국장을 먹는 것이 더 유리하다고 볼 수 있다. Free radicals are known to be the main culprit that causes cancer, various inflammations, and atherosclerosis by damaging cells. Therefore, consuming enough antioxidants can help prevent or treat various lifestyle diseases. Cheonggukjang fermented soybeans can be seen that the antioxidant activity is nearly double compared to the raw soybeans. Therefore, in terms of antioxidant intake, it is more advantageous to eat Chungkookjang than soybeans.
(문헌. 조영수. 차재영 교수. 기능성 식품학. 2005년 개정판. p 177-181 동아대학교출판부) (Literature. Young-Soo Cho. Professor Jae-Young Cha. Functional Food Science. 2005 Revision. P. 177-181 Dong-A University Press)
청국장은 최근에 기능성 발효식품의 특성과 효능이 재조명되고, 홍삼은 우리민족 오랜 전통 한의학에서 약재와 가정에서 건강식품으로 사용되었다. 홍삼과 콩은 원료로 하는 홍삼청국장은 최근 세계적으로 주모 받고있으며 다양한 연구와 제품들이 개발되고 있으며, 종래 대한민국의 특허등록 번호 1005194840000 호는 인삼을 첨가하여 불쾌취가 갈변현상을 감소시킨 기능성 청국장 및 그 제조방법과 동 특허공개번호 10-2005-0010730 호는 항 당뇨의 효과가 증강된 홍삼청국장 및 그 제조방법 등이 있으나 이는 본 발명의 홍삼청국장 제조 방법과 큰 차이점이 있다.Cheonggukjang has recently been reviewed for its properties and efficacy, and red ginseng has been used as a health food in medicine and home in Korean traditional medicine. Red ginseng and soybeans made from red ginseng and soybean are recently attracted worldwide, and various researches and products are being developed. The Korean Patent Registration No. 1005194840000 is a functional Cheonggukjang that has reduced the browning phenomenon of unpleasant odor by adding ginseng. The manufacturing method and the Patent Publication No. 10-2005-0010730 has a red ginseng cheonggukjang and its manufacturing method which is enhanced anti-diabetic effect, but this is a big difference from the manufacturing method of the red ginseng cheongguk of the present invention.
인삼과 홍삼은 수천 년의 전통속에 신비의 영약으로 우리민족의 국민건강에 크게 기여하였으며 특산물로 그간 한의학과 건강식품으로 국제적으로 그 효능이 인정되면서 다양한 제품으로 사용되었으며 중국의 가장 오래된 한방문헌인 "신농본초경"에는 인삼이 상품약으로 분류되어 있는데 상품 약이란 , 즉 이는 대응치료 이전에 인간의 생명을 양생하는 효험이 있고, 장기간 복용을 한다,해도 습관성이나 해 독이 없다는 뜻이다. 이야말로 인간이 갈구하는 불로장생의 선약이라 하겠다.Ginseng and red ginseng contributed greatly to the national health of Korean people as a mysterious elixir in the tradition of thousands of years, and has been used as a variety of products as its specialty has been recognized internationally as an oriental medicine and health food. "Carbide" is classified as ginseng drug, which means that it has the effect of curing the human life before the treatment and there is no habit or harm even if taken for a long time. This is the promise of the fireman who yearns for humans.
인삼은, 오가피 과에 속하는 다년초로서 뿌리가 자라면서 성장하는 그 모양 생김새가 사람과 비슷하다, 하여 그 옛날부터 인신이라고 부르는 장수식품으로 알려지고 있으며, 또한 기능성 식품으로 현대인들의 관심 속에 의학적으로 효능과 그 특성들이 재조명되고 있다.Ginseng is a perennial plant belonging to the Ogapi family, and its shape that grows as its root grows is similar to that of humans, and it is known as a long-lived food called humans since ancient times. The characteristics are being reexamined.
인삼을 현대 의학적인 측면에서 본다면, 인삼의 효능은 우리 고유의 식품의 범주에서 벗어나 세계인의 건강을 생각하는 신비의 약초로서 여러 나라에서 연구 활동이 진행되고 있다. 한국 서울에서 개최된 제2회 국제 심포지움에서 10개국에서 27명의 학자가 참석하여 자연이 준 신비의 약인 “인체형식물”로 알려진 인삼에 관한 많은 연구논문들이 발표되었다. 중국의 진시황제가 백성들이 안전하게 살 수 있도록 하기 위하여 만리장성을 완성했지만 자신의 장수는 이루지 못했다. 이것은 2,200년 전의 일이다. 진시황제 는 장수를 가능케 하는 한국의 식물에 대한 이야기를 들었다. 그리하여 신비의 인삼은 중국으로 건너가게 된 것이다. 그 후 수백 수천 년이 지나도록 평민은 죽음에 이르러도 그 신비의 식물을 먹지 못했다.Looking at ginseng in modern medical terms, the efficacy of ginseng is a mysterious herb that considers the health of the world beyond the scope of our own food, and research activities are being conducted in various countries. At the 2nd International Symposium in Seoul, Korea, 27 scholars from 10 countries attended and published a number of research papers on ginseng known as “human form,” a mystery medicine given by nature. The Emperor of Qin Shi in China completed the Great Wall to make the people safe, but his life was not achieved. This is 2,200 years ago. Emperor Qin Shi was told about the plants in Korea that make life possible. Thus, the mysterious ginseng came to China. Hundreds and thousands of years later, the common people did not eat the mysterious plant upon death.
(문헌. 독일 Hamburg VITAL. H. Hesse 1978. 11월호. 인삼의 신비 p 238. 최진호. 교문사)(Literature: Hamburg VITAL. H. Hesse, Germany, November 1978. Mystery of ginseng p 238. Choi Jin-ho.
인삼은 한방의학에서 효능으로 현재까지 알려진 사실을 요약하면 신체의 기 능 저하 정상화, 혈액 질환 개선 효과, 소화기 장애 치료 효과, 신경계 치료 효과, 심장 질환 치료 효과, 피부 및 종양 등 치료 효과, 산부인과 질환 치료 효과 등 각종 질병의 예방과 치료가 광범위하다.In summary, ginseng is known to be effective in oriental medicine. Normalizing the deterioration of the body, improving blood diseases, treating digestive disorders, treating the nervous system, treating heart diseases, treating skin and tumors, treating obstetrics and gynecological diseases It is widely used for the prevention and treatment of various diseases such as effects.
홍삼은 완벽한 우수의약품제조관리기준(K.G.M.P) 시설을 갖춘 고려인삼창에서 특수한 가공 기술로 증숙 건조 제조되어 왔다. 증삼 제조 과정에서 인삼 자체 내 여러 효소가 불활성화되어 유통되거나 저장하는 기간 중에도 자가 소화 작용으로 인한 내용 성분의 변질을 방지할 수 있으며, 또한 조직중의 전분입자가 졸(sol) 상태에서 겔(gel) 상태로 전환되기 때문에 흡수가 잘 될 뿐만 아니라 성분의 고착화가 이루어져 장기간 보존해도 매우 안전하다. Red ginseng has been steamed and dried with special processing technology in Korean ginseng chang with the complete K.G.M.P. In the process of manufacturing red ginseng, various enzymes in ginseng itself can be inactivated to prevent the deterioration of contents due to self-extinguishing even during the distribution or storage period. ) Is not only absorbed well, but also solidifies the component, so it is very safe to be stored for a long time.
홍삼은 제조 과정 중 비효소적 갈색화 반응이 촉진되어 많은 갈색화반응 생성물이 형성되고 그 중 말톨(maltol) 등과 같은 항산화 성분도 다량 생성되어 홍삼의 품질 안정에 크게 기여할 뿐 만 아니라 노화 억제 효과도 증가되는 것이 규명되었다. 또한 암세포증식을 억제하는 진세노사이드(ginsenoside Rh2) 파나시트리올(panaxytriol) 등망상 조직이 있다. 홍삼은 이와 같이 표피 부분을 제거하지 않기 때문에 유효 성분을 최대한 보존할 수 있다는 장점이 있다.Red ginseng promotes the non-enzymatic browning reaction during the manufacturing process, and many browning reaction products are formed. Among them, a large amount of antioxidants such as maltol are produced, which not only contributes to the stabilization of red ginseng, but also increases aging inhibitory effect. It was identified. There are also ginsenoside (ginsenoside Rh2) panaxytriol reticular tissues that inhibit cancer cell proliferation. Since red ginseng does not remove the epidermis, it has the advantage of preserving the active ingredient as much as possible.
(문헌. 유 태종 박사. 우리 몸에 좋은 인삼과 홍삼. p44-45. 아카데미 북) (Literature. Dr. Yu Tae-jong. Ginseng and red ginseng good for our bodies. P44-45. Academy Book)
본 발명은 상기와 같은 종래의 문제점을 개선하기 위한 것으로, 홍삼가루청국장을 제조 하는데 있다. 지장 수에 불린 콩을 뜨거운 김을 이용한 증자기로 찌는 기술로 쑥 추출물과, 홍삼가루가 첨가되어 홍삼청국장이 제조되어 진다.The present invention is to improve the conventional problems as described above, to prepare a red ginseng powder Chungkukjang. It is a technique of steaming soybeans called Jijangsu with a steaming machine using hot laver, and the red ginseng cheongukjang is prepared by adding wormwood extract and red ginseng powder.
홍삼은 수백 수천 년 동안 우리 민족의 국민건강에 기여해 온 건강식품으로 효능은 세계적으로 알려진 우리나라 특산물로 음식은 약식동원 또는 식즉약(食즉藥)이라 하여 음식과 약은 한 가지이며 음식이 곧 약이라는 뜻에서 무병장수나 건강한 삶을 익숙하지 아니한 신세대 소비자들에게 오늘날의 식품화학과 영양학을 통하여 인간의 건강 유지에 필수적인 홍삼청국장은 새로운 발효식품 산업으로 발전할 수 있는 기회는 물론, 식 약 일체 또는 의식동원의 생명철학을 바탕으로, 홍삼은 우리의 전통 식품의 역사로서, 유통과 생산 구조를 개선하여 보다 저렴하고 간편하게 소비자들이 언제나 식탁에서 사용할 수 있으며, 국민건강에 이바지하기 위하여 그 제조방법을 제공하는데 있다.Red ginseng is a health food that has contributed to the national health of our nation for hundreds of thousands of years. Its specialty is the world's specialty, and the food is called medicinal medicinal or medicinal food. Red Ginseng Cheongguk, which is essential for the maintenance of human health through food chemistry and nutrition today for new generation consumers who are not accustomed to disease-free longevity or healthy life in the sense of the word, has the opportunity to develop into a new fermented food industry, Based on Dongwon's philosophy of life, red ginseng is the history of our traditional foods, improving the distribution and production structure so that consumers can always use it at the table more cheaply and conveniently, and provide its manufacturing method to contribute to national health. have.
홍삼은 우리나라 기후와 지리적 특성상 대한민국 하면 고려홍삼, 고려홍삼 하면 대한민국 할 정도, 세계적으로 전통과 약효를 자랑하는 특산물로, 이미 잘 알려져 있으며, 독일 등 일부 국가에서는 유통과정에서 준 약사법에 준하는 법률로 규제하고, 한국에서도 그간 홍삼은 국가 전매품으로 관리해 왔으나 인삼산업의 발 전을 위해 1997년에 폐지되어, 건강식품으로 다양한 제품들이 개발되고, 인삼경작자들도 자유롭게 판매를 할 수 있어 활기를 띠고 있다.Red ginseng is known as Korea's red ginseng in Korea and Korea's red ginseng in Korea. In Korea, red ginseng has been managed as a national monopoly, but it was abolished in 1997 for the development of the ginseng industry. Various products are developed as health foods, and ginseng cultivators can freely sell them.
홍삼은 인삼에 비하여 증숙 단계를 거침으로 약리작용이 증가되고, 홍삼을 어떤 특정한 지병의 치료 목적에 사용할 경우에는 의사의 처방에 따라야 하겠지만 건강 증진이나 체질개선을 위하여서는 규칙적으로 꾸준하게 일정량을 매일 복용함이 중요함으로 누구나 식탁에서 언제나 접하는 청국장에 홍삼가루를 첨가하여, 홍삼청국장을 제조함으로 비용이 절감되고, 유통 구조가 식료품으로 개선됨으로 소비자들에게 보다 더 저렴하게, 특히 양질의 100% 홍삼가루 그대로 청국장에 첨가하여 홍삼청국장을 소비자들에게 제공함으로 상호 경제적이다. Compared to ginseng, red ginseng has a pharmacological effect, which is increased by steaming, and when red ginseng is used for the purpose of treating certain diseases, it should be prescribed by a doctor, but regular doses are regularly taken daily to improve health or constitution. Because of this importance, red ginseng powder is added to Cheonggukjang, which is always found at the table, and the cost is reduced by manufacturing red ginseng Cheonggukjang, and the distribution structure is improved to food, making it cheaper for consumers, especially high-quality 100% red ginseng powder. It is mutually economical by providing red ginseng Chunggukjang to consumers.
상기한 목적을 달성하기 위한 본 발명의 홍삼청국장 제조방법에 있어서, 지장수와 국산 콩을 쑥 추출물과 혼합하고 뜨거운 김으로 증자기에 잘 찐 콩을 황토발효 실에서 볏짚 고초균(Bacillus subtilis)을 접종하여 발효시키는 청국장에 가루홍삼을 3-5% 중량을 혼합하는 것을 특징으로 한다.In the manufacturing method of the red ginseng cheongukjang of the present invention for achieving the above object, the fermented soybean paste inoculated with Bacillus subtilis in the fermentation chamber of loess fermented with steamed hot steamed beans mixed with wormwood extract and domestic soybean extract It is characterized by mixing 3-5% by weight of red ginseng to Cheonggukjang.
본 발명의 제조 방법을 좀더 상세하게 상술하면, 국산 콩을 황토 맑은 지장 수에 충분하게 8-14시간 불린 콩을 증자기에 넣고 뜨거운 김으로 2-3시간 찌는 기술로서, 콩의 수분 함랑이 적고 영양가의 손실이 적다. 또한 본 발명의 홍삼은 110-120메쉬 입자 가루로 분쇄한다. In more detail, the manufacturing method of the present invention is a technology of steaming 2-3 hours of steaming hot soybeans into a steamer, which is enough for domestic soybeans to be clear ocher water, and steaming for 2-3 hours with hot steaming. Less loss. In addition, the red ginseng of the present invention is ground to 110-120 mesh particle powder.
홍삼청국장은 기술적으로 홍삼이 가루 형태로 첨가 되는 것이 바람직한 것은 청국장의 조성성분과 고루 혼합이 잘 되어서 발효하는데 유리하기 때문이다. 청국장 황토발효 실은 처음 38-43도C에서 30-48시간 발효되는 청국장 실의 상태를 보아가면서, 다음은 28-32도C에서 24-36시간 청국장 실의 상태에 따라 조절한다. 습도는 75-80% 유지함이 가장 효과적이다.Red ginseng Cheonggukjang is technically preferred that red ginseng is added in powder form because it is well mixed with the composition of Cheonggukjang so that it is advantageous to ferment. Cheonggukjang ocher fermentation room is the first time to look at the state of the fermented soybean paste room is fermented at 38-43 degrees Celsius 30-48 hours, then adjust according to the condition of the 24-36 hours at 28-32 degrees Celsius. Humidity is most effective to maintain 75-80%.
홍삼청국장을 건조하여 분쇄기로 110-120메쉬로 크기로 분쇄하면 홍삼가루청국장이 제조 된다. 홍삼가루청국장은 음식에 사용할 수도 있지만 또 다른 용도로 우유, 또는 요구르트 등 일반음료와 혼합하여 사용할 수 있으며 청국장 특유의 냄새가 적어, 기능성 식품으로 영양분이 풍부하여 간식으로 사용할 수 있다.또한 홍삼청국장은 홍삼가루청국장에 찹쌀가루 2-5중량%를 혼합 반죽하여 일정한 형태의 성형 제환기에 넣어 만들어진 환을 건조시킴으로 홍삼환청국장이 제조된다. 홍삼청국장은 용도가 다르지만 성분 구성이나 식품기능성에는 별 차이가 없다. 본 발명은, 청국장 특유의 콤 콤하고 역겨운 그 향에 익숙하지 아니한, 소비자들의 입맛에 산과들에 자생하는 쑥 추출물을 혼합하면 더욱 효과적이다. 그러나 쑥 추출물이 너무 많으면 쑥 추출물의 상승효과가 적으므로 쑥 1kg에 정제수 50 L 용기에 2-3시간 충분히 담근 뒤 90-95도C에 1-2시간 동안 열수 추출하여 얻는 물을 농축하면 쑥 추출물을 얻을 수 있다. Red ginseng Cheonggukjang is dried and pulverized to a size of 110-120 mesh with a grinder to produce red ginseng powdered soybean soup. Red ginseng powdered soybean soup can be used in food, but can also be mixed with other beverages such as milk or yogurt, and it has a small smell unique to cheongukjang.It is a functional food, rich in nutrients, and can be used as a snack. Red ginseng powdered soybean soup is prepared by mixing 2-5% by weight of glutinous rice flour in red ginseng powdered soybean paste and drying the ring made in a molding machine of a certain type. Although red ginseng cheongguk has different uses, there is no difference in composition or food functionality. The present invention is more effective when mixing the wormwood extract native to obstetrics to the taste of consumers who are not familiar with the sweet and disgusting aroma unique to Cheonggukjang. However, if there are too many mugwort extracts, the synergistic effect of mugwort extract is small. Soak mugwort extract in 1 kg of mugwort in 50 L of purified water for 2-3 hours and concentrate the water obtained by hot water extraction for 1-2 hours at 90-95 ° C. Can be obtained.
본 발명은 청국장에, 쑥과 홍삼의 향이 혼합되어, 종래 청국장 특유의 콤 콤하고 역겨운 냄새가 줄고, 다양한 맛과 영양분을 제공하여 홍삼청국장, 자체로 먹을 수 있고, 일반음식의 홍삼청국장찌개에 맛과 향이 그윽한 양념장으로 사용할 수 있으며, 또한 홍삼청국장을 건조하여, 홍삼가루청국장, 또는 홍삼환청국장은 현대 직장인들의 간식의 건강보조식품으로 인체의 면역력을 증진시키는 우수한 영양성분과 기능성의 특성이 있는 전통 발효식품으로 국민 건강을 생각하는 유익한 각종 효소들이 홍삼청국장에 다양하게 들어있다.In the present invention, the flavor of mugwort and red ginseng is mixed with the Cheonggukjang, reducing the unique and disgusting smell peculiar to the conventional Cheonggukjang, providing various tastes and nutrients, and can be eaten by the Red Ginseng Cheonggukjang, itself, and taste of the red ginseng Cheonggukjang stew of general food It can be used as a seasoning with rich flavor and red ginseng cheonggukjang, and red ginseng powdered soybean soup, or red ginseng chunggukjang, is a health supplement food for modern workers. There are various enzymes in the red ginseng Cheonggukjang that consider the health of people as food.
현대인은 직장이나 학교 또는 출퇴근길에서, 또는 가정에서 복용과 휴대가 간편한 홍삼가루와 환은 웰빙 시대 현대인의 기호에 부합한 기능성 식품으로 홍삼가루청국장과 홍삼환청국장은 홍삼의 특성상 장기간 매일 지속적으로 복용하는데 보관이 가능하고, 먹고 싶을 때 손쉽게 활용이 용의하고, 홍삼 소비가 촉진됨으로 산촌과 농촌의 인삼재배 농가의 수익 증대효과도 기대된다. Modern ginseng is easy to take and carry at work, school, commute, or at home. Red ginseng powder and hwan are functional foods that fit the taste of the well-being of modern people. When it is possible, it is easy to use when you want to eat, and red ginseng consumption is promoted, which will increase the profits of farmers in ginseng cultivated villages in rural and rural areas.
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| KR100866610B1 (en) * | 2007-05-07 | 2008-11-03 | 경북대학교 산학협력단 | A preparation method of red ginseng cheonggukjang and hydrolysate thereof |
| KR101387825B1 (en) * | 2012-04-13 | 2014-04-22 | 최명선 | process of manufacturing a bean sorce |
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| KR100866610B1 (en) * | 2007-05-07 | 2008-11-03 | 경북대학교 산학협력단 | A preparation method of red ginseng cheonggukjang and hydrolysate thereof |
| KR101387825B1 (en) * | 2012-04-13 | 2014-04-22 | 최명선 | process of manufacturing a bean sorce |
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