KR20110066269A - Method for manufacturing cheonggukjang containing red ginseng, and cheonggukjang produced thereby - Google Patents
Method for manufacturing cheonggukjang containing red ginseng, and cheonggukjang produced thereby Download PDFInfo
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- KR20110066269A KR20110066269A KR1020090122843A KR20090122843A KR20110066269A KR 20110066269 A KR20110066269 A KR 20110066269A KR 1020090122843 A KR1020090122843 A KR 1020090122843A KR 20090122843 A KR20090122843 A KR 20090122843A KR 20110066269 A KR20110066269 A KR 20110066269A
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- ginseng
- cheonggukjang
- fermented
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- red ginseng
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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
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
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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
-
- 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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- 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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- 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
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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
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
- C12R2001/125—Bacillus subtilis ; Hay bacillus; Grass bacillus
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Polymers & Plastics (AREA)
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- Agronomy & Crop Science (AREA)
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Abstract
Description
본 발명은 인삼발효 홍삼 청국장 제조방법 및 이로부터 제조된 홍삼 청국장에 관한 것으로서, 좀더 상세하게는 청국장 제조시 가공되지 않은 인삼인 수삼을 콩과 함께 발효시켜 홍삼에 주로 함유된 생리활성물질이 생성되도록 하는 인삼발효 홍삼 청국장 제조방법 및 상기 방법으로 제조되는 홍삼 청국장에 관한 것이다.The present invention relates to a method for producing ginseng fermented red ginseng Cheonggukjang and red ginseng Cheonggukjang prepared therefrom, and more specifically, to produce a bioactive substance mainly contained in red ginseng by fermenting ginseng, unprocessed ginseng, with soybean during the production of It relates to a ginseng fermented red ginseng Cheonggukjang production method and a red ginseng Cheonggukjang prepared by the above method.
청국장은 특유의 점질성 조직감을 가지는 한국의 전통적인 발효식품으로서, 전통 콩 발효 식품류 중 가장 짧은 기일에 완성할 수 있으면서도 그 풍미가 독특하고 영양적, 경제적으로 가장 효과적인 콩의 섭취방법으로 알려지고 있다.Cheonggukjang is a traditional Korean fermented food with a unique viscous texture, and is known as a method of ingesting soybean which can be completed on the shortest date among traditional soybean fermented foods and its flavor is unique and nutritionally and economically effective.
종래의 청국장 제조방법은 콩을 불려서 삶은 다음 볏짚이 깔린 시루에 삶은 콩을 담거나 콩 사이사이에 볏짚을 잘라 꽂은 후, 따뜻한 장소에 이불을 씌워 40~50℃에서 2~3일간 보온하면 볏짚에 붙어 있는 야생 고초균의 일종인 바실러스 서브틸리스(Bacillus subtilis)가 번식하여 실 모양의 끈끈한 점질물이 생성되면서 청국장이 완성되는 것이다.Conventional method of manufacturing Chunggukjang is called soybeans and boiled beans and then put boiled beans in rice straws or cut rice straws between beans, put a blanket in a warm place and heat it at 40 ~ 50 ℃ for 2 ~ 3 days. the Bacillus subtilis (Bacillus subtilis), which comes as a kind of Bacillus subtilis wild breeding to create a sticky thread shape of jeomjilmul will be Soybean is completed.
대부분의 콩 발효식품은 콩을 발효시키는 과정 중 콩 속에 함유되어 있는 이소플라본 및 유용성분의 배당체(glycoside)가 비배당체(aglycone)형태로 변화하여 콩 자체보다 높은 생리활성을 나타내는 것으로 밝혀지고 있으며, 필수아미노산, 비타민 B1, B2, 나이아신(niacin), 판토텐산(pantothenic acid) 등의 함량 및 각종 효소가 풍부하게 함유되어 있는 건강식품이다.Most fermented soybean foods have been found to have higher physiological activity than soybeans because the glycosides of isoflavones and useful components in soybeans are changed into aglycone forms. It is a health food containing abundant amounts of essential amino acids, vitamins B1, B2, niacin, and pantothenic acid, and various enzymes.
이러한 콩 발효식품인 청국장은 단백질과 비타민의 중요한 공급원일 뿐만 아니라 청국장균의 정장효과, 섬유질의 변비예방효과, 발암물질과 콜레스테롤의 체외 배출효과, 점질물(mucin)의 알코올 흡수에 의한 해장효과, 사포닌의 혈관강화, 혈액순환 촉진 및 젖산분해효과, 레시틴의 뇌세포 노화ㆍ치매ㆍ고혈압ㆍ동맥경화 예방 효과 등이 보고되고 있다.Cheonggukjang, a fermented soybean product, is not only an important source of protein and vitamins, but also the suitability effect of Chungkuk coli, the prevention of constipation of fiber, the extracorporeal effect of carcinogens and cholesterol, the haejang effect by alcohol absorption of mucin, and saponin. Has been reported to strengthen blood vessels, promote blood circulation and lactic acid degradation, and prevent lecithin from aging, dementia, hypertension, and atherosclerosis.
그러나 청국장은 그 특유의 강렬한 냄새로 인하여 젊은 세대의 기호에 맞지 않고, 요리시 및 섭취 후 잔류하는 혐오냄새로 인하여 주위에 불쾌감을 주게 되어, 청국장이 널리 보편화되지 못하고 일부 계층에서만 즐기는 현상이 지속돼 왔다.However, Cheonggukjang is not suitable for the younger generation because of its characteristic strong smell, and it is unpleasant to the surroundings due to the disgusting smell remaining during cooking and after ingestion. come.
상기와 같은 문제점을 해소하기 위하여 청국장에 여러 첨가물을 혼합하거나, 제조된 청국장을 가공하는 등 여러 가지 방법이 시도되고 있다.In order to solve the above problems, various methods have been attempted such as mixing various additives in Cheonggukjang or processing the prepared Cheonggukjang.
이러한 시도의 일례로서 대한민국 등록특허공보 제519484호에는 인삼을 첨가하여 불쾌취와 갈변현상을 감소시킨 기능성 청국장 및 그의 제조방법이 개시되어 있다.As an example of such an attempt, Korean Patent Publication No. 519484 discloses a functional Cheonggukjang prepared by adding ginseng to reduce unpleasant odor and browning, and a manufacturing method thereof.
상기 방법은 청국장 제조시 콩을 수침시키는 과정에서 수용성 영양성분 및 사포닌 등의 생리활성성분이 손실되는 단점을 개선하기 위하여, 수침과정을 생략하 고 콩을 끓는 물에 투입하여 30분간 가열한 후 온도를 낮추어 증자 및 농축시키는 방법을 통하여 침지시 손실되는 수용성 영양성분의 손실을 최소화하고, 증자과정에 인삼을 첨가함으로써 인삼의 생리활성성분을 추가하고 인삼성분에 의해 청국장 특유의 불쾌취의 원인이 되는 암모니아 냄새 및 유황 냄새를 억제하는 청국장 제조방법을 제공한다.The method is to omit the soaking process, soaking soybeans in boiling water and heated for 30 minutes in order to improve the disadvantage that the water-soluble nutrients and physiologically active ingredients such as saponins in the process of immersing soybeans during the production of Cheonggukjang Minimize the loss of water-soluble nutrients that are lost during immersion through the method of increasing and increasing the concentration by increasing the concentration.Adding the ginseng to the process of adding the ginseng adds the physiologically active ingredients of ginseng and causes the unpleasant odor caused by Cheonggukjang by the ginseng components. Provides a method for producing Chunggukjang that suppresses ammonia odor and sulfur odor.
상기 방법에 의하면 첨가되는 인삼을 건삼 또는 홍삼으로 가공한 후 증자된 콩과 함께 중탕으로 가열하는 과정을 거침으로써 공정이 복잡해지고, 가공된 인삼을 다시 가열하게 됨으로써 건삼 또는 홍삼에 함유된 생리활성성분이 파괴되는 문제가 발생한다.According to the above method, the added ginseng is processed into dried ginseng or red ginseng and then heated in a bath with cooked soybeans. The process is complicated, and the processed ginseng is heated again, thereby physiologically active ingredients contained in dried ginseng or red ginseng. This happens to be destroyed.
따라서 청국장 특유의 불쾌취를 억제하기 위하여 인삼을 첨가할 시 인삼의 유용성분이 파괴되지 않으면서 간단한 공정을 통하여 인삼성분이 홍삼의 생리활성물질로 전환될 수 있도록 하는 방법의 개발이 필요하다.Therefore, it is necessary to develop a method for converting ginseng components into bioactive substances of red ginseng through a simple process without destroying the useful components of ginseng when adding ginseng to suppress the peculiar odor of Cheonggukjang.
본 발명이 해결하고자 하는 과제는 청국장 제조시 가공되지 않은 인삼, 즉 수삼을 콩의 발효과정에 첨가하여 콩의 발효와 더불어 수삼을 발효시킴으로써 수삼의 유용성분이 인체에 유익한 여러 가지 새로운 생리활성물질로 전환되도록 하는 방법을 제공하는 것이다.The problem to be solved by the present invention is the addition of unprocessed ginseng, namely ginseng in the fermentation process of soybean during the production of Cheonggukjang to ferment the ginseng with fermentation of soybeans to convert the useful components of ginseng into a variety of new bioactive substances beneficial to the human body It is to provide a way to make it possible.
상기 과제를 해결하기 위하여 본 발명은 콩을 선별하여 깨끗이 세척하는 단계; 상기 세척된 콩을 물에 12~18시간 침지하는 단계; 수삼을 준비하여 깨끗이 세척하는 단계; 상기 세척된 수삼의 뇌두 부분을 제거하고 미세하게 분쇄하는 단계; 상기 침지된 콩에 상기 선별된 콩 100중량부 기준 상기 분쇄된 수삼 17.5~50중량부를 혼합하여 혼합물을 제조하는 단계; 상기 혼합물을 3~6시간 찌는 단계; 및 상기 찐 혼합물을 40~50℃에서 40~72시간 동안 발효시키는 단계를 포함하는 인삼발효 홍삼 청국장 제조방법을 제공한다.In order to solve the above problems, the present invention comprises the steps of selecting and washing the beans clean; Immersing the washed beans in water for 12-18 hours; Preparing fresh ginseng and washing it cleanly; Removing the head of the washed ginseng and finely pulverizing; Preparing a mixture by mixing 17.5 to 50 parts by weight of the ground ginseng based on 100 parts by weight of the selected beans to the soaked beans; Steaming the mixture for 3 to 6 hours; And it provides a method for producing ginseng fermented red ginseng Cheonggukjang comprising the step of fermenting the steamed mixture at 40 ~ 50 ℃ for 40 to 72 hours.
이때, 상기 발효는 방안의 따뜻한 곳에 이불이나 담요 등으로 감싸서 발효시키는 전통방식, 청국장제조 전용기구 이용방법 또는 항아리에 담아 햇빛이 잘 드는 곳에 두어 발효시키는 방법으로 이루어지는 것이 바람직하다.At this time, the fermentation is preferably made of a traditional method of wrapping in a warm place in the room with a blanket or blanket, fermentation method, or the use of Cheonggukjang manufacturing dedicated equipment or fermentation in a well-lit place in a jar.
또한, 상기 발효시키는 단계 이후에 상기 발효된 청국장에 3~7중량%가 되도록 소금을 첨가한 후 다지는 단계가 추가되는 것이 바람직하다.In addition, after the step of fermentation, the salt is added to the fermented Cheonggukjang to add 3 to 7% by weight, it is preferable that the step of chopping.
또한, 본 발명은 상기의 방법으로 제조되는 인삼발효 홍삼 청국장을 제공한 다.In addition, the present invention provides a ginseng fermented red ginseng Cheonggukjang prepared by the above method.
본 발명에 따른 인삼발효 홍삼 청국장 제조방법은 첨가된 인삼성분이 콩과 함께 발효되어 홍삼에 풍부한 생리활성물질로 전환되어 청국장에 함유됨으로써 청국장을 섭취함과 동시에 홍삼의 유용성분을 동시에 섭취할 수 있다.In the method of manufacturing ginseng fermented red ginseng Cheonggukjang according to the present invention, the added ginseng component is fermented with soybean and converted into a physiologically active substance rich in red ginseng, which is contained in the Cheonggukjang so that the intake of the cheonggukjang and the useful ingredients of red ginseng can be simultaneously consumed. .
또한, 청국장 특유의 이취가 인삼발효에 의해 억제되어 섭취의 거부감을 감소시킴으로써 청국장의 보급이 활성화된다.In addition, the odor unique to Cheonggukjang is suppressed by ginseng fermentation, reducing the rejection of ingestion, thereby activating the spread of Cheonggukjang.
먼저 콩을 선별하여 깨끗이 세척한 후 물에 12~18시간 침지하여 불린다.First, the beans are sorted and washed thoroughly, and then soaked in water for 12 to 18 hours.
콩을 12~18시간 물에 불리면 콩에 물이 함유되어 중량이 약 2.35~2.5배 증가하는데, 불리는 시간은 물의 온도에 따라 조절가능하며, 여름철에는 상기 범위 내에서 짧게, 겨울철에는 좀더 길게 불리는 것이 바람직하다.When beans are soaked in water for 12 to 18 hours, the beans contain water, which increases the weight by about 2.35 to 2.5 times.The so-called time can be adjusted according to the temperature of the water, which is shorter within the above range in summer and longer in winter. desirable.
콩에는 백태, 콩나물콩, 서목태, 서리태 등 여러 종류가 있으며, 본 발명에서는 그 종류에 특별히 제한받지 않는다.There are various kinds of soybeans such as white bean, bean sprout bean, seomoktae, and frosted tree, and the present invention is not particularly limited to those kinds.
다음은 가공하지 않은 인삼인 수삼을 준비하여 깨끗이 세척한 후 뇌두 부분을 제거하고 미세하게 분쇄한다.Next, prepare fresh ginseng, fresh ginseng, wash it cleanly, remove the brains, and grind it finely.
인삼(人蔘)은 두릅나무과에 속하는 여러해살이풀로서, 생육환경에 따라 자연상태에서 자생한 인삼인 산삼(山蔘)과, 인공적으로 기른 인삼인 재배인삼(栽培人蔘)으로 크게 나눌 수 있고, 상기 재배인삼은 채취하여 가공을 하지 아니한 생삼의 상태인 수삼(水蔘), 수삼을 그대로 또는 수삼의 껍질과 잔뿌리를 제거한 것을 건조 한 백삼(白蔘), 수삼의 잔뿌리만을 건조한 미삼(尾蔘), 수삼을 껍질을 벗기지 않은 상태에서 증기로 쪄서 건조한 홍삼(紅蔘)으로 분류될 수 있다.Ginseng (人蔘) is a perennial herb belonging to the family Elmaceae, and it can be divided into mountain ginseng, which is a natural ginseng grown naturally in accordance with growing environment, and cultivated ginseng, which is artificially grown ginseng. , The cultivated ginseng is harvested unprocessed fresh ginseng (水 蔘), dried ginseng as it is, or dried to remove the ginseng shells and roots, white ginseng (白 蔘), dried only ginseng roots of ginseng (尾 蔘) ), It can be classified as dried red ginseng by steaming it without peeling ginseng.
인삼은 오래전부터 가장 대표적인 자양 강장제로 널리 알려져 있으며, 최근에는 그 성분과 약효에 관한 많은 과학적인 연구결과가 보고되고 있어 인삼의 신비한 약효가 현대의 과학적인 조명을 받고 있다.Ginseng has long been widely known as the most representative nourishing tonic, and recently, many scientific researches on its ingredients and its efficacy have been reported, and the mysterious effect of ginseng is under the modern scientific illumination.
현재까지 알려진 인삼의 약효는 매우 다양하여 노화억제효과, 항동맥경화, 고지혈증 개선, 간기능 개선, 간기능 항진, 방사선장애 방어, 면역증강, 항혈전, 뇌기능 항진, 항스트레스, 혈당강하, 혈압강하 및 항암효과 등이 있다.The effects of ginseng known up to now are very diverse, so it is anti-aging effect, anti-arteriosclerosis, hyperlipidemia, liver function, liver function enhancement, radiation disorder defense, immune enhancement, antithrombosis, brain function hyperactivity, anti stress, hypoglycemia, blood pressure It has a lowering and anticancer effect.
또한, 인삼에는 진세노사이드(ginsenoside)라 명명되는 사포닌이 풍부하게 함유되어 있고, 상기 사포닌은 인체구성인자 기능을 활성화시키는 작용에서부터 면역기능을 강화시키는 작용까지 한다.In addition, ginseng is rich in saponins, called ginsenosides, and the saponins function from activating human constitutive factors to enhancing immune functions.
다음은 상기 물에 불린 콩에 상기 분쇄된 수삼을 혼합하는데, 혼합비율은 상기 선별된 콩, 즉 물에 불리지 않은 건조콩 100중량부를 기준으로 상기 분쇄된 수삼이 17.5~50중량부가 되도록 혼합하여 혼합물을 제조한다.Next, the ground ginseng is mixed with the soybean soaked in water, and the mixing ratio is mixed so that the ground ginseng is 17.5-50 parts by weight based on 100 parts by weight of the selected beans, that is, dry beans not called water. To prepare.
상기 인삼분말 함량이 17.5중량부 미만이면 인삼성분 함량이 너무 적어 차후 인삼발효에 의한 청국장 특유의 이취 제거효과가 미미하고 인삼발효에 의해 생성되는 생리활성물질의 함량이 적게 되어 바람직하지 않으며, 50중량부를 초과하면 발효가 잘 일어나지 않는 문제가 있다.If the ginseng powder content is less than 17.5 parts by weight, the ginseng component content is too small, so that the odor removal effect peculiar to Cheonggukjang by the ginseng fermentation is insignificant, and the content of the bioactive substance produced by the ginseng fermentation is not preferable. If the amount exceeds the fermentation problem is difficult to occur.
다음은 상기 혼합물을 용기에 담아서 3~6시간 찐다.Next, put the mixture in a container and steam for 3 to 6 hours.
상기 용기는 가열용기, 압력솥 또는 시중에 유통되는 청국장제조 전용기구를 이용할 수 있다.The container may use a heating vessel, a pressure cooker, or a dedicated Cheonggukjang manufacturing apparatus distributed on the market.
상기 찐 혼합물을 40~50℃에서 40~72시간 동안 발효시킨다.The steamed mixture is fermented at 40-50 ° C. for 40-72 hours.
상기 발효는 바실러스 서브틸리스에 의하여 진행되는데, 상기 바실러스 서브틸리스는 호기성 균의 일종으로서 독성을 갖지 않은 포자 형성의 세균이며 마른 풀, 토양, 하수, 공기 등 자연계에 널리 분포하므로 발효시 인위적으로 접종하지 않아도 콩의 발효가 진행되며, 또한 수삼의 경우 토양에서 채취하여 건조 또는 증자 등의 가공과정을 거치지 않고 단지 세척과정만을 거치게 되므로 토양에 존재하는 바실러스 서브틸리스가 수삼 표면에 잔존하게 되어, 자연스럽게 자연계에 존재하는 바실러스 서브틸리스를 접종하는 효과가 있다.The fermentation is carried out by the Bacillus subtilis, which is a type of aerobic bacteria, is a non-toxic spore-forming bacterium, and is widely distributed in nature such as dry grass, soil, sewage, and air, so that it is artificially inoculated during fermentation. If you do not do soybean fermentation proceeds, and in the case of fresh ginseng is collected from the soil and not processed, such as drying or steaming, only the washing process, Bacillus subtilis existing in the soil remains on the surface of the ginseng, naturally It is effective to inoculate Bacillus subtilis present in.
상기 찐 콩과 수삼이 발효되는 동안 수삼에 함유되어 있는 유용성분들은 발효과정을 통하여 생리활성기능이 뛰어난 진세노사이드로 전환되며, 특히 항암효과를 나타내는 Rg3 및 Rh1의 생성이 활발하여 수삼이 홍삼으로 전환되는 효과를 나타낸다.While the steamed soybean and ginseng are fermented, useful ingredients contained in ginseng are converted into ginsenoside having excellent physiological activity through fermentation, and especially ginseng turns into red ginseng due to the active production of Rg3 and Rh1 which show anticancer effects. It shows the effect of switching.
상기 진세노사이드는 인삼에 있는 사포닌을 일컫는 배당체(glycoside)의 일종으로서, 최근 항암, 항산화, 콜레스테롤 저하효과가 밝혀지면서 생리활성물질로 각광받고 있다.The ginsenoside is a kind of glycoside (glycoside) that refers to saponin in ginseng. Recently, anti-cancer, antioxidant, and cholesterol-lowering effects have been found, and are being spotlighted as bioactive substances.
홍삼에 풍부하게 함유되어 있는 진세노사이드는 한방에서는 강심제나 이뇨제로 사용되어 왔으며, 특히 홍삼의 여러 가지 유효성분 중 주된 약리작용을 하는 것이 사포닌이다.Ginsenoside, which is abundant in red ginseng, has been used in Korean medicine as a cardiac medicine or diuretic. Especially, saponin is the main pharmacological agent among various active ingredients of red ginseng.
통상적으로 홍삼은 수삼을 쪄서 제조되는 것으로 인식되고 있으나 상기와 같 이 콩의 발효과정에 동반되어 수삼으로부터 홍삼의 생리활성물질이 생성됨으로 인해 청국장의 유용성분 함량이 보다 더 증가하게 된다.Typically, red ginseng is recognized to be produced by steaming ginseng, but as the fermentation process of soybeans as mentioned above, due to the generation of bioactive substances of red ginseng from the fresh ginseng, the useful ingredient content of Cheonggukjang increases even more.
또한, 상기의 발효과정을 거치는 동안 청국장의 이취가 수삼발효에 의해 억제되어 청국장 섭취시 거부감이 줄어드는 효과도 있다.In addition, during the fermentation process, the odor of Cheonggukjang is suppressed by the fermentation of ginseng, thereby reducing the rejection of intake of Cheonggukjang.
상기 발효는 방안의 따뜻한 곳에 이불이나 담요 등으로 감싸서 발효시키는 전통방식 또는 청국장제조 전용기구를 이용할 수 있으며, 하절기에는 항아리에 담아 햇빛이 잘 드는 곳에 두어 발효시킬 수도 있다.The fermentation can be used in traditional methods or fermented cheonggukjang manufacturing dedicated to ferment by wrapping a blanket or blanket in a warm place of the room, it can be fermented in a well-lit place in the summer season.
통상 종래의 청국장 발효는 2~3일 소요되는데, 본 발명에서도 일반적인 청국장의 발효시간이 소요되고 상기 발효에 의하여 수삼이 홍삼성분으로 전환되며, 상기 발효온도 및 발효시간은 콩이 충분히 청국장으로 발효되는 조건임과 동시에 수삼으로부터 생리활성 진세노사이드가 가장 잘 생성되는 범위이다.Normally, the conventional fermented soybean paste takes 2 to 3 days, but in the present invention, the fermentation time of the general fermented soybean is taken and the ginseng is converted into the red ginseng component by the fermentation. At the same time, it is the range where bioactive ginsenosides are best generated from fresh ginseng.
상기 발효가 완료되면 청국장이 제조가 완료되며, 필요에 따라 상기 제조된 청국장에 3~7중량%가 되도록 소금을 첨가한 후 다져두어 저장성을 증대시킬 수도 있다.When the fermentation is completed, the production of the Cheonggukjang is completed, and may be added to the prepared Cheonggukjang to add 3 to 7% by weight of salt and then chopped to increase shelf life.
이하, 본 발명을 하기의 실시예 및 시험예에 의거하여 좀더 상세하게 설명하고자 한다.Hereinafter, the present invention will be described in more detail based on the following Examples and Test Examples.
단, 하기 실시예는 본 발명을 예시하기 위한 것일 뿐, 본 발명이 하기 실시예에 의해 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 치환 및 균등한 타 실시예로 변경할 수 있음은 본 발명이 속하는 기술분야에 서 통상의 지식을 가진 자에게 있어서 명백할 것이다.However, the following examples are only for illustrating the present invention, and the present invention is not limited by the following examples, and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. Will be apparent to those of ordinary skill in the art.
<실시예 1>≪ Example 1 >
백태 400g을 깨끗이 세척한 후 물에 14시간 침지하여 불린 콩 1㎏을 얻었다.After washing 400g whitewashed clean, it was immersed in water for 14 hours to obtain 1 kg of soy beans.
다음은 수삼 200g을 깨끗이 세척한 후 뇌두 부분을 제거하고 믹서기에 갈아 수삼 분쇄물을 제조하였다.Next, after washing 200g fresh ginseng, the brains were removed, and the ground ginseng was ground to prepare a fresh ginseng crushed product.
상기 불린 콩에 상기 수삼 분쇄물을 혼합하여 제조된 혼합물 1.2㎏을 찜통에 담아서 100℃의 온도에서 4시간 찐 다음, 시중에서 구입한 청국장제조기를 이용하여 40℃에서 44시간 동안 발효시켜 청국장을 제조하였다.1.2 kg of the mixture prepared by mixing the ground ginseng pulverized with the soaked soybeans in a steamer and steamed for 4 hours at a temperature of 100 ℃, fermented for 44 hours at 40 ℃ using a commercially purchased Cheonggukjang manufacturer to produce the Cheonggukjang It was.
<실시예 2><Example 2>
상기 실시예 1에서 수삼 100g으로 수삼 분쇄물을 제조한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 청국장을 제조하였다.Cheonggukjang was prepared in the same manner as in Example 1, except that 100 g of fresh ginseng was prepared by grinding ginseng.
<실시예 3><Example 3>
상기 실시예 1에서 수삼 70g으로 수삼 분쇄물을 제조한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 청국장을 제조하였다.Cheonggukjang was prepared in the same manner as in Example 1, except that ground ginseng was ground with 70 g of fresh ginseng in Example 1.
<시험예 1> 진세노사이드 생성량 측정Test Example 1 Ginsenoside Formation Measurement
먼저, 상기 실시예 1~3에서 제조된 청국장 각각에 대한 분석시료를 제조하였 다.First, an analytical sample for each of Cheonggukjang prepared in Examples 1 to 3 was prepared.
상기 실시예 1의 청국장 5g을 둥근 플라스크에 넣고 100% 메탄올 100㎖를 가한 다음 환류냉각관이 부착된 80℃의 수조에서 2시간 추출하고, 상기 추출과정을 2회 더 반복하여 추출액을 제조하였다.5 g of Cheonggukjang of Example 1 was added to a round flask, 100 ml of 100% methanol was added thereto, followed by extraction for 2 hours in an 80 ° C water bath equipped with a reflux condenser, and the extraction process was repeated two more times to prepare an extract.
상기 추출액을 모두 합한 메탄올 추출액 300㎖를 여지로 여과하고 60℃에서 감압 농축한 후 물 10㎖에 용해시켰다.300 ml of the combined methanol extracts were filtered through a filtrate, concentrated under reduced pressure at 60 ° C., and dissolved in 10 ml of water.
상기 용해된 추출액을 OASIS HLB 카트리지로 정제한 후 0.2㎛ 필터로 여과하여 상기 실시예 1의 분석시료를 얻었다.The dissolved extract was purified with an OASIS HLB cartridge and then filtered through a 0.2 μm filter to obtain an assay sample of Example 1.
상기 OASIS HLB 카트리지 정제조건은 하기 표 1과 같다.The OASIS HLB cartridge purification conditions are shown in Table 1 below.
상기 실시예 2 및 3에서 제조된 청국장에 대하여도 상기와 같은 방법으로 분석시료를 제조하였다.The analytical sample was prepared in the same manner as for the cheonggukjang prepared in Examples 2 and 3.
상기에서 제조된 분석시료를 고성능 액체 크로마토그래피/질량분석기(HPLC/MS, Waters Quattro micro VE)를 이용하여 진세노사이드 성분함량을 측정하였으며, 분석조건은 하기 표 2와 같다.The analytical sample prepared above was measured with ginsenoside component content using a high performance liquid chromatography / mass spectrometer (HPLC / MS, Waters Quattro micro VE), and the analysis conditions are shown in Table 2 below.
상기에서 측정된 청국장의 홍삼성분의 HPLC 크로마토그램을 도 1에 도시하였으며, 실시예 1~3 청국장의 HPLC/MS 크로마토그램을 도 2에 도시하였다.The HPLC chromatogram of the red ginseng component of Cheonggukjang was measured as shown in FIG. 1, and the HPLC / MS chromatograms of Cheonggukjang of Examples 1-3 were shown in FIG.
도 1에서는 홍삼에만 함유되어 있는 진세노사이드 성분 중 항암효과가 뛰어난 Rg3 및 Rh1의 시간에 따른 용리곡선의 피크치가 도시되어 있다.Figure 1 shows the peak value of the elution curve with time of Rg3 and Rh1 excellent in anticancer effect among ginsenoside components contained only in red ginseng.
이를 바탕으로 도 2에서 상기 실시예 1~3에서 제조된 청국장의 Rg3 및 Rh1의 용리곡선을 확인하여 본 발명에 따른 실시예 1~3의 청국장 제조시 혼합된 수삼성분이 홍삼성분으로 변환된 것을 확인하였고, 이로부터 정량분석을 실시하여 그 결과를 하기 표 3에 나타내었다.On the basis of this, the elution curves of Rg3 and Rh1 of Cheonggukjang prepared in Examples 1 to 3 were confirmed in FIG. 2 to convert the mixed ginseng components into red ginseng components during preparation of Cheonggukjang of Examples 1 to 3 according to the present invention. It was confirmed that the quantitative analysis from the results are shown in Table 3 below.
수삼 함량
(중량%)Compare to Dried Beans
Fresh ginseng content
(weight%)
(㎎/g)Ginsenoside content
(Mg / g)
상기 표 3에 나타난 바와 같이 건조콩 대비 수삼 함량을 50중량%, 25중량% 및 17.5중량%로 각각 달리한 후 청국장을 제조하여 진세노사이드를 측정한 결과, 수삼을 많이 첨가할수록 진세노사이드 함량이 증가함을 알 수 있고, 17.5중량% 미만이면 진세노사이드 함량이 너무 적어짐을 알 수 있다.As shown in Table 3, after varying the ginseng content to 50% by weight, 25% by weight and 17.5% by weight, respectively, the ginseng was prepared by measuring ginsenosides. It can be seen that this increase, less than 17.5% by weight ginsenoside content is too small.
<시험예 2> 제조과정 중의 진세노사이드 변화량 측정Test Example 2 Measurement of Ginsenoside Change in Manufacturing Process
상기 실시예 2의 청국장 제조과정 단계별로 찌기 전, 찐 후, 20시간 발효 후 및 44시간 발효가 완료된 후의 시료를 채취하여 상기 시험예 1과 동일한 방법으로 분석을 실시하고 Rg3 및 Rh1의 생성량을 측정하여 도 3에 나타내었으며, 44시간 발효완료시점을 기준으로 각 단계별 생성율을 도 4에 도시하였다.Samples were prepared before steaming, steamed, fermented for 20 hours, and fermented for 44 hours after the steaming process of Example 2, and analyzed in the same manner as in Test Example 1 to measure the production of Rg3 and Rh1. 3 is shown in Figure 4, the production rate for each step based on the completion of 44 hours fermentation is shown in FIG.
Rh1의 경우 찌는 과정에서 제조가 완료된 청국장의 86.7%가 생성되고, 발효 후 20시간이 경과하면 발효과정에서 13.3%가 생성되며 그 이후에는 더 이상 생성되지 않음을 알 수 있다.In the case of Rh1, 86.7% of the prepared Cheonggukjang is produced in the steaming process, and 13.3% is produced in the fermentation process after 20 hours after fermentation, and no longer thereafter.
Rg3의 경우에는 찌는 과정에서 40.9%가 생성되고, 발효과정에서는 59.1%가 생성되는데, 발효 후 20시간이 경과한 후에 급격히 증가되었다.In the case of Rg3, 40.9% is produced in the steaming process and 59.1% is produced in the fermentation process, which is increased rapidly after 20 hours after fermentation.
특히 진세노사이드 성분 중 항암효과가 가장 높고 홍삼에만 함유되어 있는 것으로 알려진 Rg3의 경우 발효에 의하여 함량이 대폭 증가함을 볼 수 있는데, 이는 발효과정을 통하여 수삼성분이 홍삼의 항암성분으로 전환되었음을 알 수 있다.In particular, Rg3, which is known to have the highest anticancer effect among ginsenoside components and is contained only in red ginseng, can be seen to increase significantly by fermentation. This indicates that the ginseng component has been converted into anticancer component of red ginseng through fermentation. Can be.
<시험예 3> 수삼첨가에 따른 청국장 품질평가<Test Example 3> Quality evaluation of Chungkookjang by adding fresh ginseng
비교예로서, 상기 실시예 1에서 수삼 250g으로 수삼 분쇄물을 제조한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 청국장을 제조하였으며, 상기 실시예 1~3에서 제조된 청국장 및 비교예의 청국장의 품질을 평가하여 하기 표 4에 나타내었다.As a comparative example, except that the ginseng pulverized product was prepared in 250 g of fresh ginseng in Example 1 was prepared in the same manner as in Example 1, the cheonggukjang prepared in Examples 1 to 3 and the The quality was evaluated and shown in Table 4 below.
수삼 함량
(중량%)Compare to Dried Beans
Fresh ginseng content
(weight%)
청국장 실이 가장 많이 형성, 불쾌취 나지 않음Fermented as the most ideal Cheonggukjang,
Cheonggukjang thread is the most formed, not offended
상기 표 4에 나타난 바와 같이 비교예의 건조콩 대비 수삼 함량이 50.0중량%를 초과하면 청국장 발효가 진행되지 않으며, 25.0중량%를 첨가하였을 경우 가장 맛있고 청국장 점질물 형성이 왕성하여 잘 발효되었음을 알 수 있고, 17.5중량%에서도 불쾌취가 없는 청국장이 제조됨을 알 수 있었다.As shown in Table 4, if the content of ginseng is greater than 50.0% by weight compared to the dried beans of the comparative example, the fermentation of Cheonggukjang does not proceed, and when 25.0% by weight is added, it can be seen that the most delicious and viscous substance is formed, and fermented well. In 17.5% by weight it was found that the cheongukjang without odor is produced.
<시험예 4> 관능검사Test Example 4 Sensory Test
시중에 구입한 종래의 청국장을 대조군으로 하여 상기 실시예 1~3 청국장의 관능검사를 실시하였다.The conventional Cheonggukjang purchased commercially as a control group was subjected to the sensory test of Examples 1-3 Cheonggukjang.
10대에서 70대까지의 남녀 각각 3명씩 모두 21명을 대상으로 상기 제조된 청국장의 향, 색상, 맛 및 전체적인 기호도를 5점 척도법으로 측정하여 그 평균값을 하기 표 5에 나타내었다.The fragrance, color, taste, and overall taste of the prepared Cheonggukjang were measured on a five-point scale, and the average values of the three men and women, ranging from three to ten men and women, were shown in Table 5 below.
(5:매우 좋음, 4:좋음, 3:보통, 2:나쁨, 1:매우 나쁨)(5: very good, 4: good, 3: normal, 2: bad, 1: very bad)
상기 표 5에 나타난 바와 같이, 향은 수삼이 첨가되어 콩과 같이 발효된 실시예에서 높게 평가되었고, 대조군에서는 낮게 평가되어 본 발명의 인삼발효 홍삼 청국장이 청국장 특유의 불쾌취를 억제하는 것으로 평가되었다.As shown in Table 5, the fragrance was evaluated high in the fermented Example, such as soybean added with ginseng, low in the control group was evaluated to suppress the unpleasant odor of the ginseng fermentation ginseng fermentation of the present invention .
또한, 색상은 수삼이 첨가되지 않은 종래의 청국장보다 수삼을 첨가한 실시예에서 약간 좋은 평가를 받았으며, 맛은 수삼 함량이 25중량% 첨가된 실시예 2가 가장 높고, 대조군에서 가장 낮게 평가되었다.In addition, the color was slightly better evaluation in the example of adding ginseng than the conventional Cheonggukjang without the addition of ginseng, the taste was the highest in Example 2 with 25% by weight of ginseng content, the lowest in the control group.
전체적으로 본 발명에 따른 실시예 1~3의 인삼발효 홍삼 청국장이 높은 기호도를 나타내어, 청국장 제조시 콩의 발효과정에 수삼을 첨가하는 것이 바람직함을 알 수 있다.Overall, the ginseng fermented red ginseng Cheonggukjang of Examples 1 to 3 according to the present invention exhibits high preference, and it can be seen that it is preferable to add ginseng to the fermentation process of soybean during the production of the Cheonggukjang.
이상에서 살펴본 바와 같이 본 발명에 따른 인삼발효 홍삼 청국장 제조방법은 첨가된 인삼성분이 콩의 발효와 함께 홍삼성분으로 전환되어 청국장에 함유됨으로써 고품질의 청국장을 제조할 수 있으며, 소화흡수가 용이한 인삼 발효물 형태로 함유됨으로써 인체의 흡수효율이 증대되고, 특히 청국장 특유의 이취가 인삼발효에 의해 억제되어 섭취의 거부감을 감소시킴으로써 청국장의 보급을 보다 활성화시킬 것으로 기대된다.As described above, the method of manufacturing ginseng fermented red ginseng Cheonggukjang according to the present invention can be prepared by converting the added ginseng component into the red ginseng component with the fermentation of soybean to be contained in the Cheonggukjang to produce high-quality Cheonggukjang, and easy digestion absorption ginseng It is expected to increase the absorption efficiency of the human body by containing in the form of fermentation, and in particular, the odor unique to Cheonggukjang is suppressed by the ginseng fermentation, thereby reducing the rejection of ingestion, thereby activating the spread of Cheonggukjang.
도 1은 홍삼의 HPLC 크로마토그램을 나타낸 그래프이다.1 is a graph showing the HPLC chromatogram of red ginseng.
도 2는 실시예 1~3 청국장의 HPLC/MS 크로마토그램을 나타낸 그래프이다.Figure 2 is a graph showing the HPLC / MS chromatogram of Cheonggukjang Examples 1-3.
도 3은 실시예 2의 청국장 제조과정에서의 단계별 Rg3 및 Rh1의 생성량을 측정하여 나타낸 그래프이다.Figure 3 is a graph showing the measurement of the production amount of Rg3 and Rh1 step by step in the manufacturing process of Chungkookjang of Example 2.
도 4는 발효완료시점을 기준으로 각 단계별 생성율을 나타낸 그래프이다.Figure 4 is a graph showing the generation rate for each step based on the fermentation completion point.
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| KR20160101275A (en) | 2015-02-16 | 2016-08-25 | 홍경표 | Manufacturing method of fermented soybean containing red ginseng and fermented soybean by using the same |
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| KR20070095592A (en) * | 2006-03-22 | 2007-10-01 | 권오태 | Ginseng cheongkukjang |
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