KR960016567B1 - Processing method for soybean paste (chonggugjang) - Google Patents
Processing method for soybean paste (chonggugjang) Download PDFInfo
- Publication number
- KR960016567B1 KR960016567B1 KR1019930029204A KR930029204A KR960016567B1 KR 960016567 B1 KR960016567 B1 KR 960016567B1 KR 1019930029204 A KR1019930029204 A KR 1019930029204A KR 930029204 A KR930029204 A KR 930029204A KR 960016567 B1 KR960016567 B1 KR 960016567B1
- Authority
- KR
- South Korea
- Prior art keywords
- edible
- cheonggukjang
- salt
- red pepper
- weight
- Prior art date
Links
- 244000068988 Glycine max Species 0.000 title claims abstract description 12
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 12
- 238000003672 processing method Methods 0.000 title 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 14
- 239000000284 extract Substances 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 6
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 6
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 6
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 5
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 235000009566 rice Nutrition 0.000 claims abstract description 5
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 4
- 240000002234 Allium sativum Species 0.000 claims abstract description 3
- 235000004611 garlic Nutrition 0.000 claims abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 claims abstract 2
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 240000006891 Artemisia vulgaris Species 0.000 claims description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 4
- 230000005070 ripening Effects 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 239000001522 artemisia absinthium l. herb extract Substances 0.000 claims 1
- -1 ordinary garlic Chemical class 0.000 claims 1
- 229940119569 wormwood extract Drugs 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 4
- 235000003826 Artemisia Nutrition 0.000 abstract 3
- 244000030166 artemisia Species 0.000 abstract 3
- 235000009052 artemisia Nutrition 0.000 abstract 3
- 244000077995 Coix lacryma jobi Species 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 10
- 230000008569 process Effects 0.000 description 6
- 235000002639 sodium chloride Nutrition 0.000 description 6
- 235000019645 odor Nutrition 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000010902 straw Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000011345 viscous material Substances 0.000 description 2
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 235000003097 Artemisia absinthium Nutrition 0.000 description 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 241001148470 aerobic bacillus Species 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 239000001138 artemisia absinthium Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
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
- A23L11/30—Removing undesirable substances, e.g. bitter substances
-
- 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
- A23V2250/18—Lipids
- A23V2250/186—Fatty acids
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 청국장 특유의 악취가 없고 염도를 낮추면서 장기 보존이 가능한 청국장의 제조방법에 관한 것이다.The present invention relates to a production method of Cheonggukjang without long-term preservation while reducing the salinity peculiar to Cheonggukjang.
옛날부터 우리나라에 전해오는 청국장 제조방법은 가을에서 초봄까지 메주콩을 쑤어 식기전에 시루에 볏짚을 깔고, 그위에 뜨거운 메주콩을 담은뒤 아랫목에 이불을 씌워 40-45℃에서 2-3일간 보온하면 볏짚에 붙어 있는 야생 고초균의 일종인 바실러스 써브틸리스(Bacillus subtilis)가 잘 번식하여 실모양의 끈끈한 점질물이 생성되면 발효를 중단시키고 식염 및 양념을 첨가하여 조미한 후 끓여먹는 대두발효식품이다.Cheonggukjang manufacturing method that has been handed down to Korea since ancient times, picked meju beans from autumn to early spring, put rice straw on table top before putting tableware, put hot meju beans on it, put a blanket on the lower neck, and keep it at 40-45 ℃ for 2-3 days to attach to rice straw. Bacillus subtilis, a kind of wild Bacillus subtilis, is a good soybean fermented food that stops fermentation and is seasoned by adding salt and seasoning when the sticky viscous material is produced by breeding well.
청국장은 우리고유의 전통장류식품으로 섭취시 정장, 혈전용해, 소화촉진작용이 있는 우수한 식품이지만 조리시 그 독특한 냄새가 조리장소는 물론 인근까지 유출되어 불쾌감을 주기때문에 신세대들에게는 혐오감을 느낀다고 할만큼 심한 악취가 나서 아파트등 도심지 주거지역 및 대중음식점에서 취급하는데 애로가 있고, 또한 대두만을 주원료로 사용하기 때문에 전체적으로 당질이 부족하며, 식염 첨가량이 많아서 고혈압, 신장병 환자등은 물론 현대인의 식생활에서 성인병의 원인이 되기 때문에 식염량을 줄이는 기술의 개발이 요망되고 있다.Cheonggukjang is our unique traditional food, which has excellent suitability, thrombosis, and digestion promotion when ingested, but when cooked, its unique smell leaks to the place of cooking as well as to the neighboring area, causing discomfort to new generations. Due to severe odor, it is difficult to handle in urban residential areas such as apartments and restaurants. Also, since only soybean is used as the main raw material, there is a lack of sugar as a whole, and the amount of salt is high, and it is not only high blood pressure, kidney disease, etc. As a cause, it is desired to develop a technology to reduce the amount of salt.
이와 같은 문제점들을 해결하기 위한 선행기술을 살펴보면 대한민국 특허공고 제93-2356호는 증자한 대맥을 통째로 발효공정에 첨가하여 청국장의 독특한 냄새를 다소 억제하는 방법이 있었는데 이는 주원리가 청국장의 주원료인 대두함량에 대맥을 첨가함으로써 질소원을 감소시킨 것에 기인하며, 또한 식염량을 줄이고 장기보관 하기 위한 선행 특허기술로서 대한민국 특허공고 제72-2675호는 동결건조, 분무건조 또는 압출성형등의 방법으로 인스탄트화한 것 등이 알려졌는데 이는 각종 영양소의 구조적 변형들을 초래할 우려가 있거나 산업적 제조공정에 있어 우리 고유의 제조방법과는 상이한 부분이며 제조시설 비용도 높아지는 결점이 있다.Looking at the prior art to solve these problems, Korean Patent Publication No. 93-2356 has a method of suppressing the peculiar odor of Cheonggukjang by adding the whole increase of barley to fermentation process. This is due to the fact that the nitrogen source is reduced by adding the barley to the content, and as a prior patent technology for reducing the salt content and long-term storage, Korean Patent Publication No. 72-2675 is instantiated by a method such as freeze drying, spray drying or extrusion molding. It is known that this may cause structural modifications of various nutrients, or it is different from our own manufacturing method in the industrial manufacturing process, and the manufacturing cost is high.
본 발명이 해결하고자 하는 것은 전통적인 제조방법의 장점을 살려서 산업화시키고, 종래의 것보다 악취가 없음은 물론 독특한 향미가 나면서 영양적 균형 및 기능성을 부여하고, 염분을 감소시키면서도 보존성이 우수한 청국장을 제조히는 방법에 관한 것이다.The present invention is to solve the industrialization, taking advantage of the traditional manufacturing method, there is no odor than the conventional one, as well as giving a unique flavor and nutritional balance and functionality, while reducing the salinity produced excellent cheonggukjang Is about the way.
본원은 악취를 제거하기 위한 방법으로 먼저 주원료인 대두이외에 부원료로서 곡류를 분쇄하여 분말로 소량첨가함으로서 쉽게 덱스트린이 되어 청국장균의 영양흡수, 발육, 번식을 촉진함은 물론 생성된 아밀라제에 의해 적당히 분해되어 점질물의 생성과 풍미에 필요한 당류, 발효대사물로서 생성된 유기산류 및 방향성분이 잘 조화되며, 발효중 protease, γ-gulutamyl transpectidase(γ-GPT), 등 각종 효소의 활성이 촉진되고 질소용해율, 질소분해율을 증가시켜 이취발생의 원인 물질인 암모니아 생성을 억제시킴으로서 악취를 제거할 수 있을 뿐만 아니라 색도 및 물성을 개선시킬 수 있다.The present application is a method for removing odors, firstly crushing grains as an auxiliary ingredient in addition to soybean, the main raw material, and easily adding a small amount of powder to dextrin, which facilitates nutrition absorption, development and propagation of Cheongguk coli, as well as appropriate decomposition by amylase produced. Sugars necessary for the production and flavor of viscous materials, organic acids and aromatic components produced as fermentation metabolites are well harmonized, and the activities of various enzymes such as protease, γ-gulutamyl transpectidase (γ-GPT), etc. By increasing the rate of nitrogen decomposition, by suppressing the production of ammonia, a substance causing off-flavor, not only the odor can be removed but also the color and physical properties can be improved.
또한 본원 발명에서는 식용쑥의 열수수출물을 소량 첨가함으로써 청국장균의 발효를 촉진시키고, 장을 담글때에는 일정량 이상 첨가함으로써 청국장균의 번식을 오히려 억제할 수 있도록 하였다.In addition, in the present invention, by adding a small amount of hot water exports of edible wormwood to promote the fermentation of chungkuk coli, by adding a certain amount or more when soaking soybean can be suppressed to multiply.
상기와 같이 식용쑥의 열수수출물을 첨가하는 기술은 본인이 청국장 제조에 관한 연구에 수행하던중 쑥추출물을 0.5% 정도 소량 첨가할때는 발효가 촉진되나 1.5% 이상 첨가할때는 억제된다는 사실을 발견하여 완성하였다.As mentioned above, the technique of adding hot water extract of edible mugwort is completed by finding out that the fermentation is promoted when adding a small amount of mugwort extract by about 0.5% during the study on the production of Cheonggukjang, but suppressed when adding more than 1.5%. It was.
그리고 본 발명에서는 발효공정후 조미공정에서 고추씨 기름을 일정량 첨가함으로서 통상의 청국장 제조시보다 식염을 30% 이상 감소시키고, 방부제를 사용하지 않아도 장기간 보존이 가능하게 하였다.In the present invention, by adding a certain amount of red pepper seed oil in the seasoning process after the fermentation process, the salt is reduced by 30% or more than in the production of conventional Cheonggukjang, and long-term preservation is possible without using a preservative.
또한 본 발명의 장점은 동의보감등에서 소화촉진, 변비, 신경통, 부인병등에 효과가 있는 쑥 추출물을 우리 고유의 전통식품인 청국장에 자연스럽게 첨가시키고 방부제를 사용하지 않음므로써 건강에 매우 유익한 발명인 것이다.In addition, the advantage of the present invention is that it is a very beneficial invention for health by not adding preservatives naturally to the Mugwort extract that is effective in promoting digestion, constipation, neuralgia, gynecological diseases, etc. in Dongbobogam.
본원 발명은 실시예를 통하여 좀더 상세히 설명하고자 한다.The present invention will be described in more detail by way of examples.
(실시예 1)(Example 1)
제 1 고정 : 곡분의 제조 및 첨가First Fixation: Preparation and Addition of Grain Flour
쌀, 대맥등을 0.5mm의 입자로 분쇄하고 이를 침지한 대두에 대하여 4% 정도 가하여 균일하게 혼합한다.Grind rice, barley, etc. into 0.5mm particles, add about 4% to soybeans soaked and mix it uniformly.
제 2 공정 : 증자2nd process: Capital increase
가압솥에서 2.0Kg/Cm2의 증기 솥에서 30분간 증자한다.Steam for 30 minutes in a 2.0 kg / cm2 steam cooker in a pressure cooker.
제 3 공정 : 접종 및 쑥 추출물 첨가Third process: inoculation and mugwort extract addition
삶은 콩을 살균후 분리한 청국장균(B. subtilis)을 접종하고 2일간 배양하여 이를 종균으로 하고 여기에 멸균수를 10배 정도 넣어 진탕한 후 삶은 콩에 0.02%를 분무 접종한다. 이때 고형분이 8.0% 정도인 식용쑥 열수수출물을 0.1-0.5중량% 첨가한다.Sterilize boiled soybeans after inoculation with inoculated B. subtilis and incubate for 2 days to make it as a seed, shake it with 10 times sterilized water and spray inoculate 0.02% on boiled soybeans. At this time, 0.1-0.5% by weight of edible hot water exports having a solid content of about 8.0%.
[표 1]TABLE 1
청국장 콩발효시에 첨가한 곡분함량에 따른 발효상태조사Investigation of Fermentation Conditions According to the Grain Contents Added during Fermentation of Soybeans
[표 2]TABLE 2
쑥 추출물이 청국장균의 증식(OD값 측정)과 억제에 미치는 효과Effect of Mugwort Extracts on the Growth (OD Value) and Inhibition of Cheonggukyun
제 4 공정 : 조미4th process: seasoning
식용쑥 추출물은 0.5-1.5중량%, 메탄올로 추출한 고추씨 기름 1.0중량% 소금 8중량%, 마늘 및 양념류를 적당량을 첨가한다.Edible mugwort extract is added 0.5-1.5% by weight, red pepper seed oil 1.0% by weight methanol 8% by weight salt, garlic and spices.
[표 3]TABLE 3
쑥 추출물을 첨가한 쑥 청국장의 관능검사 성적Sensory Test Results of Mugwort Cheonggukjang Added with Mugwort Extract
우수 : 2점, 양호 : 1점, 보통 : 0점, 부족 : -1점, 불량 : -2점Excellent: 2 points, Good: 1 point, Normal: 0 points, Short: -1 point, Poor: -2 points
* 청국장은 후숙시 쑥의 첨가량을 표 3과 같이 다르게 첨가하여 제조공정에 따라 담그고 실온에서 숙성시킨후 10명이 관능검사를 실시한 성정은 맛에서는 소량이, 향에서는 과량이 양호한 것으로 나타났다.* Cheonggukjang added different amounts of mugwort at the time of ripening as shown in Table 3, soaked according to the manufacturing process and aged at room temperature.
[표 4]TABLE 4
고추씨 기름의 첨가량 테스트Additive test of red pepper seed oil
[표 5]TABLE 5
고추씨 기름을 첨가한 청국장의 숙성중 향기성분의 변화Changes in Flavor Compounds of Cheonggukjang with Red Pepper Seed Oil during Fermentation
제 6 공정 : 후숙6th process: Finishing
조미, 배합한 장을 실온에서 24시간 또는 그 이상을 숙성한다.Seasoned and seasoned intestines are aged at room temperature for 24 hours or longer.
제 7 공정 : 포장7th Process: Packing
공기접촉을 피하고 호기성균의 번식을 억제하기 위하여 진공포장을 하여 제품으로 한다.In order to avoid air contact and to suppress the growth of aerobic bacteria, the product should be vacuum packed.
제 8 공정 : 제품화8th Step: Commercialization
완제품은 실온이하에서 냉장(또는 냉동) 보관한다.The finished product is refrigerated (or frozen) below room temperature.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930029204A KR960016567B1 (en) | 1993-12-23 | 1993-12-23 | Processing method for soybean paste (chonggugjang) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930029204A KR960016567B1 (en) | 1993-12-23 | 1993-12-23 | Processing method for soybean paste (chonggugjang) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR950016564A KR950016564A (en) | 1995-07-20 |
| KR960016567B1 true KR960016567B1 (en) | 1996-12-16 |
Family
ID=19372274
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019930029204A KR960016567B1 (en) | 1993-12-23 | 1993-12-23 | Processing method for soybean paste (chonggugjang) |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR960016567B1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020023705A (en) * | 2001-12-07 | 2002-03-29 | 김기옥 | Preservative-free, colorless Short-term full ripening / full fermented soy sauce / weekly. |
| KR20020041388A (en) * | 2002-05-14 | 2002-06-01 | 서동주 | method of manufacturing functional fermented soybeans |
| KR100849232B1 (en) * | 2007-01-11 | 2008-07-31 | 주식회사 엔유씨전자 | The functional fermented products increased fibrinolytic activity and fermentation method thereof |
-
1993
- 1993-12-23 KR KR1019930029204A patent/KR960016567B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| KR950016564A (en) | 1995-07-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ashenafi | A review on the microbiology of indigenous fermented foods and beverages of Ethiopia | |
| Hesseltine et al. | Traditional fermented foods | |
| KR101865838B1 (en) | Kimchi sauce composition comprising fermented hot pepper and fermented soybean and method for preparing the same | |
| KR101275750B1 (en) | Korean sauce and paste using salted liquefied pacific saury and process for preparing the same | |
| KR20160122607A (en) | Manufacturing method is useful microbial fermentation of food material pickled vegetables | |
| CN112971036A (en) | Fermented bean curd with sauce and preparation method thereof | |
| CN107625108B (en) | Chafing dish bottom material containing antibacterial peptide and preparation method thereof | |
| CN107455668B (en) | Preparation method of bitter-taste-free tangerine peel and fermented soya bean sauce | |
| KR101865842B1 (en) | Lactic acid bacteria fermented rice comprising bay salt, preparation method thereof and kimchi sauce composition prepared thereby | |
| KR101919476B1 (en) | A method for producing natural seasoning containing potato extract as an active ingredient | |
| KR101370359B1 (en) | Method for production of soybean paste comprising wormwood and soybean paste produced by using the same | |
| JP2008022726A (en) | Fermented food and method for producing the same | |
| KR20130001560A (en) | Process for preparing yacon pickle | |
| KR960016567B1 (en) | Processing method for soybean paste (chonggugjang) | |
| KR20150082883A (en) | Extract of salicorinia herbacea, zizania caudiflora, leaves of sasa quelpaertensis nakai and lacquer sap containing low salting type medical plants soy sauce and its manufacturing method | |
| CN112772894A (en) | Natural fresh-keeping flavoring agent for prefabricated dishes | |
| KR101930764B1 (en) | Method of preparing traditional liquor comprising walnut extract | |
| KR100840725B1 (en) | Preparing Method For Novel Soy Bean Paste | |
| KR100401811B1 (en) | Manufacturing method of fermented soybean paste | |
| KR101755119B1 (en) | Method for Manufacturing Fermented Rice Cake Including Salicomia Herbacea And Fermented Rice Cake Manufactured Thereby | |
| Yoneya | Fermented soy products: tempeh, nattos, miso, and soy sauce | |
| KR20150133555A (en) | Jajangmyeon with bean-paste source and method thereof | |
| KR20190127307A (en) | Fermented beverage added with bluberry and manufacturing method thereof | |
| KR101228075B1 (en) | Polygonum multiflorum chungkookjang and process for preparation thereof | |
| KR20180114992A (en) | Spices sauce containing red chili-pepper paste and cooking method of pork using the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| G160 | Decision to publish patent application | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20060707 Year of fee payment: 9 |
|
| LAPS | Lapse due to unpaid annual fee |