KR101710099B1 - Ice flakes with cheonggukjang and manufacturing method thereof - Google Patents

Abstract

The present invention relates to chinkukjang iced water and a method of producing the same, and more particularly, to a chinkyangjang iced water and a method of producing the same, comprising the steps of producing a base containing milk, condensed milk, chongkukjang and coconut milk, crushing ice, Base, and red bean into the ice making water.
According to the present invention, it is possible to diversify usage methods of cheonggukjang to promote consumption thereof, and to take an effective ingredient of Cheonggukjang in a simple manner, thereby helping consumers to maintain their health. In addition, it has the advantage of promoting the consumption of ice water by providing a new taste and flavor to the ice water to meet consumers' various preferences.

Description

TECHNICAL FIELD [0001] The present invention relates to a cheonggukjang ice water and a manufacturing method thereof.

The present invention relates to chongkukjang iced water and a method for producing the same, and more particularly, to producing chongkukjang iced water having a new flavor and a rich nutritional content by producing iced water using chongkukjang.

Ice water (ice water) is a mixture of water and sugar or other sweetener that breaks ice, and is one of the representative refreshing foods enjoyed by many people during the hot summer season. Such ice water is generally prepared by grinding frozen ice with ice using an ice maker, placing it in a container, and then putting red beans or various fruits together with a sweetener such as sugar.

On the other hand, in recent years, with interest in well-being, attention has been focused on the development of food having low calorie and functionality, and ice water using various functional materials is being developed.

For example, Korean Patent Laid-Open Publication No. 10-2001-0099106 proposes an ice water using Hwaseongcho sediment, Korean Patent Laid-Open No. 10-2001-0099089 proposes ice water using green tea sediment, Was proposed.

Korean Patent Publication No. 10-2014-0020587 discloses melon, Korean Patent Publication No. 10-2000-0007105 discloses watermelon, and Korean Patent Publication No. 10-2005-0003656 discloses a method of producing fruit ice water using apple It was proposed.

However, all of these ice water are not good for health because they use a large amount of sugar in order to produce a sweet taste, and they have not been largely out of the shape of the conventional fruit ice water and bean curd. Therefore, there is a problem in that it can not provide a new taste and flavor and can not satisfy the taste of consumers who want new things.

On the other hand, Chungkookjang is a traditional fermented food in Korea, which is produced by propagating Bacillus subtilis, called Bacillus subtilis, and decomposing soybean protein, adding garlic, red pepper powder, salt and so on. The above-mentioned Chungkukjang is recognized as the most effective method of ingesting soybeans even though it can be completed in the shortest period of traditional soybean fermented foods, and its flavor is unique, nutritional and economical.

These chungkukjang are known to exhibit various biological control functions in addition to nutritional and sensory functions of raw soybeans. This will be described in more detail as follows.

First, amylase and protease, which are strong digestive enzymes, are produced during fermentation, and digestibility of boiled soybeans is about 50% ~ 70%, whereas that of chungkukjang is 90 ~ 92%, and soybean protein and lipid content and digestibility high. In addition, the content of calcium and vitamin in Chungkukjang is high, and iron and vitamin B in Chongkukjang also help in the treatment of anemia due to pregnancy, gastric ulcer, duodenal ulcer and so on.

In addition, lecithin and linolenic acid in chongkukjang help to develop children's brain cells during development, and it is reported that chungkukjang is useful for prevention and treatment of senile dementia. Lecithin prevents constipation and succulence, And also helps to maintain smooth skin by emulsification.

And Gochecho ginseng, which is a cheonggukjang germ, has a component that promotes alcohol metabolism and inhibits accumulation of acetaldehyde, which is a toxic substance, in the blood. Vitamin B group during fermentation protects the liver by 3 to 4 times that of boiled soybean.

In addition, Chungkookjang can prevent stroke or heart disease by dissolving thrombosis, and intake of chonggukjang can inhibit the activity of angiotensin converting enzyme to prevent blood pressure increase.

In addition, the methanol extract of Chungkookjang has a mutagenic inhibitory effect of 95% or more against direct mutagen and indirect mutagen. This active substance has a cancer preventive effect that inhibits the growth of human cancer cells without being destroyed by heat, and another physiological activity Is known to have an antioxidant effect for removing active oxygen. Generally, active oxygen (oxygen radical) is produced every time the body breathe, but the body's SOD enzyme converts active oxygen to hydrogen peroxide, which is decomposed into water and oxygen by the body's catalase. However, in addition to respiration, these reactive oxygen species are produced in large quantities in the body by intrusion of foreign substances such as viruses, ultraviolet rays, radiation, various kinds of instant food additives, smoking, air pollutants, and stress. Ultimately, And is exposed to the generation frequency. The antioxidant properties of Chungkookjang show resistance to oxidative stress in vivo, and it is anticipated that the action of inhibiting the generation of various diseases caused by oxidation in vivo or the promotion of aging can be expected.

However, as the food is westernized and instantiated, the traditional food of our country gradually disappears from the table. Especially, the consumption of Chongkukjang is also decreasing even with its excellent efficacy.

Therefore, it is time to develop a favorite food to increase consumption of Cheonggukjang.

KR 10-2001-0099106 A KR 10-2001-0099089 A KR 10-2014-0020587 A KR 10-2000-0007105 A KR 10-2005-0003656 A

Accordingly, an object of the present invention is to provide a consumer of ice water of new flavor by producing ice water using the cheonggukjang.

In addition, it provides the cheonggukjang in the form of iced water which is a favorite food for both men and women, so that the effective ingredients of Cheonggukjang can be easily ingested in large quantities to help modern people improve their health.

The method of manufacturing chinkukjang iced water according to the present invention comprises the steps of: preparing a base containing milk, condensed milk, chongkukjang mixed material and coconut milk; crushing ice; putting the base and red beans into the crushed ice The method of claim 1, further comprising the steps of: preparing an iced water; topping nuts in the iced water; and topping the iced water with topping of the iced water, wherein the cheonggukjang mixed material comprises 1: The bean paste is prepared by mixing soybean paste and chongkukjang powder at a weight ratio of 1: 0.5 to 1: 1, the method comprising the steps of: heating sugar, water, and honey; A step of adding a sulfuric acid ring to the heated oil into which the oil has been introduced; a step of further heating the heated product into which the sulfuric acid ring is introduced; SIR is characterized in that it comprises the steps:
Further comprising the step of topping the rice cake and the chongkukjang powder with the iced water topped by the chongkukjang gangjeong after topping the chongkukjangjae with the topped ice.
The chinkyangjang iced water according to the present invention is manufactured by the above-described method.

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According to the present invention, it is possible to diversify usage methods of cheonggukjang to promote consumption thereof, and to take an effective ingredient of Cheonggukjang in a simple manner, thereby helping consumers to maintain their health.

In addition, it has the advantage of promoting the consumption of ice water by providing a new taste and flavor to the ice water to meet consumers' various preferences.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.
FIG. 2 to FIG. 9 are photographs showing a process of manufacturing chrysanthemum ice water according to the present invention.

Hereinafter, the present invention will be described in detail.

Conventional ice water has been consumed by crushing ice with topping of red beans or fruit. However, the flavor of such ice water has not varied to satisfy various tastes of modern people. In addition, there are disadvantages such as lack of nutritional components and high content of sugars, resulting in poor nutrition for consumers.

Accordingly, the present invention can provide a new flavor by producing ice water using a new non-conventionally used chungkukjang, and also can easily ingest a useful ingredient of chungkukjang to modern people, thereby helping the health of the consumer Please give.

The chrysanthemum iced water of the present invention includes crushed ice, a base and red beans, and the base is characterized by containing milk, condensed milk, cheonggukjang mixed material and coconut milk.

First, the crushed ice means crushed ice using an ice maker, and is used for ordinary iced water. It is a matter of course that not only the ice but also the ice, which is obtained by freezing the water mixed with milk and starch, and crushing it with an ice-maker, is also used, and various types of crushed ice used in conventional ice water can be used .

And red bean also refers to red bean paste for ice water used in ordinary bean curd, and its manufacturing method and the like are well known matters, and a description thereof will be omitted. In addition, it is of course possible to purchase and use a product that is in circulation on the market without being manufactured separately.

In addition, the base used in the present invention includes milk, condensed milk, cheonggukjang mixed material and coconut milk.

As the milk, various kinds of milk such as general milk, low-fat milk, non-fat milk, organic milk and the like can be used.

And the above-mentioned Chungkukjang mixed material means a mixture of Cheongguk Doenjang and Cheonggukjang at a weight ratio of 1: 2 ~ 3.
First, as described above, Chungkookjang contains a variety of effective ingredients as a fermented food of soybean, which can help maintain the health of the consumers and add a new flavor to the ice water. Here, Cheonggukjang sold on the market can be used as the Cheonggukjang.
The soybean paste soybean paste means mixed soybean paste and chungkukjang powder at a weight ratio of 1: 0.5 ~ 1.
In the present invention, only the cheonggukjang can be used alone. However, the reason why the mixture of Cheonggukjangjang and Cheonggukjang mixed with Cheonggukjang mixture is used is that the flavor of ice water can be added even more. The cheonggukjang, chungkukjang powder, doenjang, etc. of the present invention can be directly manufactured and used conventionally, but the product sold on the market can be easily purchased and used, and its implementation is not limited.

In addition, the above-mentioned coconut milk is a liquid-phase oil extracted from fruit of young coconut. It gives a sweet taste, and plays a role of purifying the characteristic odor of Chonggukjang by mixing with the chonggukjang.

The mixing ratio of the base, that is, milk, condensed milk, cheonggukjang mixture and coconut milk is not limited, but most preferably 100 to 200 parts by weight of milk, 100 to 200 parts by weight of milk, 20 to 40 parts by weight of milk, About 50 to 100 parts by weight of coconut milk. If the amount of condensed milk is too small, the sweet and soft flavor of the condensed milk is less. If the condensed milk is excessive, the characteristic flavor of the condensed milk is strong and the overall flavor is not good. It does not help health promotion, and the flavor of Cheonggukjang is weak and it can not provide a new flavor as a whole. If it exceeds 40 parts by weight, it may become excessive and flavor of ice water may not be good. If the amount of the coconut milk is less than 50 parts by weight, the odor peculiar to the chonggukjang can not be purified.

In addition, the amount of base and red bean added to the crushed ice is not limited, and the amount thereof is appropriately adjusted according to the taste of the user.

In addition, Cheongkukjang Gangjeong can be used as a topping for this ice water. If Cheongkukjang Gangjeong is included more, its nutritional content is increased. In addition, when Cheonggukjang Gangjeong is sueed and it is sweet, You can enjoy a refreshing taste and a sweet taste at the same time, and you can further increase the preference of consumers.

The cheonggukjang gangjeong is prepared by using a cheonggukjang ring. It is prepared by heating sugar, water, and honey to dissolve sugar, pouring oil thereto, and adding a chonggukjang ring to heat the sugar. A specific manufacturing method of the cheonggukjang can be described once more.

In addition, in the iced water of the present invention, one or more of nuts, rice cakes, and chongkukjang powders can be topped together with chongkukjanggangjeong, nuts, rice cakes, and chongkukjang powder to further improve the flavor, Not only is it good, but it also provides enough calories for a variety of nutritional and meal meals.

At least one selected from the group consisting of almond slices, peanuts, walnut almonds and cashew nuts can be used as the nuts, and rice cakes generally used for ice water as well as large-sized mugwort bean cakes To 8 times, or may be used by finely dividing karat cake, honey cake, and inflorescence. In addition, in the case of Chongkukjang powder, it provides useful ingredients with a unique flavor unique to Chonggukjang in the ice water along with base and Chongkukjang Gangjeong, thereby improving the flavor of ice water and helping the health of the consumer.

In the present invention, the amount of the topping material to be used is not limited, and the topping material may be added or used depending on the taste.

The above-mentioned chongkukjang iced water has an advantage of promoting the consumption of chongkukjang iced water because of its fresh taste, fragrance, rich nutritional content, and excellent texture.

Hereinafter, a method for producing chinkukjang iced water according to the present invention will be described with reference to the accompanying drawings. 1 is a view showing a process for producing iced water according to the present invention.

Milk, condensed milk, Chongkukjang mixed material and coconut milk.

First, a base containing milk, condensed milk, chongkukjang mixed material and coconut milk is prepared.

Preferably, the mixing ratio of the base is 100 to 200 parts by weight of condensed milk, 20 to 40 parts by weight of choline fatty acid mixture and 50 to 100 parts by weight of coconut milk in 100 parts by weight of milk based on 100 parts by weight of milk. do.

At this time, the Cheonggukjang mixed material was prepared by mixing Cheongguk doenjang and Cheonggukjang at a weight ratio of 1: 2 ~ 3. Here, various kinds of commercially available cheonggukjang can be used as the cheonggukjang, and the cheongguk doenjang means that the mixture of doenjang and chunggukjang powder is mixed at a weight ratio of 1: 0.5 ~ 1.
In the present invention, the mixture of the soybean paste soybean paste and the chongkukjang is used to purify the characteristic smell of the soybean paste and further improve the flavor of the ice water.

An example of the production method of the above-mentioned Chungkukjang and Cheongguk Doenjang will be described. First, the method of manufacturing the soybean paste soybean paste is to make meju as domestic soybean beans, wash the poison thoroughly, and add dried meju. Then, salt water is poured using the salt of the sun which is minus the guard, and the salinity at this time is 17 ~ 18 Baume. Next, put charcoal charcoal, dried red pepper and jujube into the fire, ferment for about 50 ~ 60 days, and if soy sauce comes out, it distinguishes soy sauce and soy sauce. At this time, the amount of the salt water, the charcoal charcoal, the dried red pepper and the jujube are used in the same amounts as the usual soy sauce and soybean paste manufacturing methods. Next, the thus prepared doenjang is mixed with the chungkukjang powder at a weight ratio of 1: 0.5 ~ 1, and the mixture is filled with the salt, the salt is covered with the salt, and the bean paste is aged for 10 ~ 30 days. Although the above description has been made on the method of producing doenjang, it is natural that it is also possible to mix the conventional soybean paste soybean paste with chungkukjang powder, followed by aging.

And the manufacturing method of Chungkookjang is to wash domestic soybean beans for 12 ~ 15 hours, put it in a steam cooker and boil it for about 40 ~ 60 minutes. The soybeans are placed on a culture plate, and the rice straw is placed on the soybeans and cultured in a fermenter for 24 to 28 hours. The incubation temperature at this time depends on the culture temperature of conventional Bacillus subtilis and Bacillus bacteria. After spreading the Cheonggukjang, 1 ~ 5 parts by weight of the sun-salt is added to 100 parts by weight of Cheonggukjang, and the mixture is mixed.

In the present invention, the flavor is best when the mixture of Cheongguk Doenjang and Cheonggukjang prepared as described above is mixed at a weight ratio of 1: 2 ~ 3 and used as a final Cheonggukjang mixed material.

Crushing the ice.

When the production of the base is completed as described above, ice is crushed using an ice maker to prepare ice for ice water, which is then placed in a bowl. This process is the same as the process for manufacturing the conventional ice water, and a detailed description thereof will be omitted. Fig. 2 is a photograph of the crushed ice in a bowl.

And adding the base and the red bean to the crushed ice to prepare ice water.

Next, the base and the red bean prepared before the crushed ice, that is, the bean paste for the iced water, are put in to prepare ice water. At this time, although the amount of the feed is not limited, the flavor is most excellent when 20 to 30 parts by weight of base and 40 to 60 parts by weight of red bean are added to 100 parts by weight of ice. The 'weight part' described below is a unit based on 100 parts by weight of ice. FIG. 3 is a photograph of spraying the base on ice, FIG. 4 is a photograph of putting red beans again on the ice, and FIG. 4 is a photograph Sprinkle the base, then put the red beans.

Topping the nuts with the prepared ice water.

When the ice water is prepared as described above, it may be rubbed intact, but in order to further improve the flavor and texture, nuts may be additionally topped in ice water.

At this time, as the nuts, at least one selected from the group consisting of almond slices, walnuts, almonds, cashews, and peanuts can be used. In a most preferred form, as shown in FIG. 5, the almond slices are sprayed , And as shown in FIG. 6, the nuts such as walnuts, almonds, cashews, and peanuts are sprayed on the almond slices.

The amount of the nuts is 5 to 15 parts by weight of the almond slices and 5 to 15 parts by weight of the nuts except for the almond slices. The use of these nuts makes it possible to supplement the nutritional ingredients, A texture can be given.

Topping the chunkyanggang gangjung on topped ice water with the nuts.

Next, the topping of Chongkukjang Gangjeong is added to the iced water which is topped with nuts. At this time, as shown in FIG. 7, the cheonggukjanggangjeong is preferably placed in a circular shape at a position slightly spaced from the edge of the nursery on the iced water, so that the appearance of the chonggukjanggangjeong is good.

In this case, the amount of the cheonggukjangangjeong is preferably about 3 to 5 parts by weight. When the amount of the cheonggukjangangjeong is too small, the nutritional composition and texture of the cheonggukjang are not improved, and when the amount is more than 5 parts by weight, .

In the present invention, the cheonggukjanggangjeong is characterized in that it comprises the steps of heating sugar, water and honey, adding oil to the heated hot material, injecting a blue kukugoku ring into the heated oil, Further heating the water, and cooling the further heated product.

In detail, sugar, water, and honey are mixed in a pan at a weight ratio of 2: 4 to 6: 0.5 to 1.5, and the sugar is melted by heating. At this time, the heating temperature and time are not limited, and it is enough if the sugar is sufficiently melted.

Next, oil is added to the heated product in which sugar is melted. At this time, the amount of the oil and the heated material should be about 1:14 to 18 by weight.

Then, the chungkukjang ring is put into the heated oil into which the oil has been added, and it is melted by further heating with a weak fire. In this case, the amount of the chrysanthemum ring is preferably 1: 0.5 to 2 volume ratio of the heated product into which the oil is added, and the chrysanthemum ring is sufficiently coated with the heated product. In addition, the weak fire means that the internal heating material is heated to about 70 to 90 DEG C, and the additional heating time is preferably 5 to 30 minutes depending on the amount.

Next, it is sufficiently cooled to complete the production of Chongkukjang Gongjung. Here, the cooling means a degree of cooling the heated gangue to room temperature, and it is enough to leave it in a cool place.

And further topping the rice cake and the chongkukjang powder with the topped ice water of the above-mentioned Chungkukjang Gangjung.

In addition, the rice cake and the chongkukjang powder may be additionally topped in turn into the topped ice water. As shown in Fig. 8, the mugwort soybean cake is divided into 8 equal parts and placed in the center of the flower shape. As shown in Fig. 9, The topping of the ice sheet can be completed.

At this time, the use amount of rice cake is preferably 5 to 15 parts by weight, and the use amount of chungkukjang is 1 to 3 parts by weight, but it is not necessarily limited thereto.

As shown in FIG. 9, the thus prepared chongkukjang iced water has an excellent appearance as well, so that consumers can stimulate consumption of ice water, and the taste and flavor thereof is excellent, and the nutritional composition is also abundant.

Hereinafter, specific examples of the present invention will be described.

(Example 1)

55 g of milk, 72 g of condensed milk, 15 g of chongkukjang mixed material and 36 g of coconut milk were put into a pulverizer and mixed for 3 minutes to prepare a base. At the same time, the mixture of Chungkookjang and Chungkukjang was mixed at a weight ratio of 3: 7. The mixture of conventional soybean paste and chungkukjang powder was mixed at a weight ratio of 6: 4, and the mixture was put into a jar, , And aged at 20 ° C for 20 days. At this time, the conventional soybean paste and Chungkukjang purchased commercially available products.

Then, 660 g of ice was crushed by an ice-making machine, and 170 g of prepared base was sprayed, and 350 g of red bean juice was added thereto. At this time, the bean paste for ice water was purchased and used.

(Example 2)

The procedure of Example 1 was repeated,

After 15 g of the almond slices were topped in the ice water, 4 g of cashew nuts, 4 g of walnuts, 4 g of almonds and 4 g of peanuts were topped and topped with 20 g of chungkukjang gangjeong.

At this time, the Chungkukjang Kangjeong was prepared as follows. First, 100 g of sugar, 250 g of water and 50 g of honey were added to the pan and heated to dissolve the sugar. 25 g of cooking oil was added to the mixture and the mixture was mixed at a ratio of 1: 1.5 by volume. Then, it was further heated for 3 minutes under a weak fire to be polished, and then cooled at room temperature for 30 minutes. The above-mentioned products were purchased and used.

(Example 3)

The procedure of Example 2 was repeated,

65g of mugwort soybean cake was divided into 8 equal portions and topped with 10g of Chonggukjang powder. The above-mentioned Chungkookjang flour was purchased and used on the market.

(Comparative Example 1)

The same procedure as in Example 1 was carried out except that the mixture of Chungkukjang mixed materials was not mixed during the production of the base.

(Comparative Example 2)

15 g of the almond slices were topped in the ice water, topped with 4 g of cashew nuts, 4 g of walnuts, 4 g of almonds and 4 g of peanuts, and topped with 65 g of mugwort soybean cake.

And 20 people who answered that they like the usual ice water. After allowing the respondents to sample Examples 1 to 3 and Comparative Examples 1 and 2, taste, flavor, texture, and overall preference of the respondents were scored by a five-point comparison method. The results are shown in Table 1.

 Evaluation results of Examples 1 to 3 and Comparative Examples 1 and 2 division flavor incense Texture Overall likelihood Example 1 3.8 3.8 3.0 3.7 Example 2 4.1 3.9 4.1 4.0 Example 3 4.3 3.9 4.3 4.2 Comparative Example 1 3.0 3.0 3.0 2.8 Comparative Example 2 3.1 3.0 3.5 3.0 1: not very good 2: not good 3: fair
4: Good 5: Very good.

As can be seen from the above Table 1, Examples 1 to 3 were found to have a higher score in taste, flavor, and overall acceptability than Comparative Examples 1 and 2. In the case of Examples 2 and 3 using topping materials such as nuts, chongkukjang gangjeong, and rice cakes, it was confirmed that they received high score in texture. However, in the case of Comparative Example using the same topping as in Example 3 except for Chungkookjang Gangjeong and Chungkukjang powder 2 was significantly lower than that of Example 3. This meant that crispy Cheonggukjangjeong contributed a lot to the texture.

In addition, Examples 2 and 3 were higher than Example 1 in the overall taste, flavor, and symbol drawing, indicating superior taste, flavor, and preference when topping nuts, Chongkukjanggangjeong, Chungkukjang powder and rice cakes .

Therefore, when the base containing Cheonggukjang is applied to ice water, it is expected that a new flavor can be obtained, and a high preference for consumers due to excellent taste and flavor can be obtained.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the present invention is not limited to the disclosed exemplary embodiments. It will also be appreciated that many modifications and variations will be apparent to those skilled in the art without departing from the scope of the invention.

Claims (5)

Preparing a base comprising 100 parts by weight of milk, 100-200 parts by weight of condensed milk, 20-40 parts by weight of a mixture of choline fatty acid mixture and 50-100 parts by weight of coconut milk,
Crushing the ice,
Preparing iced water by adding the base and the red beans to the crushed ice,
Topping the nuts with the prepared ice water,
Topping the chunkyonggang gangjeong on topped ice water with the nuts,
The cheongkukjang mixed material may include,
The mixture of soybean paste and chungkukjang at a weight ratio of 1: 2 ~ 3 is prepared by mixing soybean paste and chungkukjang powder at a weight ratio of 1: 0.5 ~ 1,
The above-
Heating the sugar, water and honey,
Introducing oil into the heated object;
Introducing a sulfuric acid ring into the heated oil into which the oil has been introduced;
Further heating the heated object into which the chrysanthemum ring is introduced,
And cooling the further heated product. ≪ RTI ID = 0.0 > 11. < / RTI >
delete The method according to claim 1,
After topping the chunkyonggang gangjung on the topped ice water with the nuts,
Further comprising the step of topping the rice cake and the chongkukjang powder with the topped ice water of the cheonggukjanggangjeong.
A chonggukjang ice water produced by the method of claim 1 or 3. delete

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