KR100787756B1 - 대두-쌀겨혼합물에 황국균과 청국장균 혼합 배양물 제조방법 및 그 배양물 가공 방법 - Google Patents
대두-쌀겨혼합물에 황국균과 청국장균 혼합 배양물 제조방법 및 그 배양물 가공 방법 Download PDFInfo
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- KR100787756B1 KR100787756B1 KR1020060073586A KR20060073586A KR100787756B1 KR 100787756 B1 KR100787756 B1 KR 100787756B1 KR 1020060073586 A KR1020060073586 A KR 1020060073586A KR 20060073586 A KR20060073586 A KR 20060073586A KR 100787756 B1 KR100787756 B1 KR 100787756B1
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- rice bran
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
제 3공정 <황국균 배양 공정>
찐 대두-쌀겨혼합물에 또는 찐 대두-쌀겨혼합물에 청국장균을 배양한 배양물에 순수 분리 배양한 황국균 종균을 배양 재료 10 kg에 대하여 60~75g[[0.6 ~ 0.8 %(w/w)]를 접종하고 고지 상자에 넣은 다음 30~33℃에서 12~15시간 배양하였다.
제 4공정 <청국장균 배양 공정>
Claims (3)
- 대두-쌀겨 혼합물에 황국균과 청국장균 혼합 배양물을 제조하기 위해서, 수침해서 121± 1℃에서 20~30분간 찐대두에 수분을 40~50%(w/w)로 조절하여 100℃에서 20~30분간 찐 쌀겨를 원료 대두무게에 대하여 10~20%(w/w) 첨가하여 찐대두-쌀겨 혼합물을 만들고, 이 찐대두-쌀겨 혼합물에 먼저 황국균 종균을 0.6~0.8%(w/w)을 접종하고 30~33℃ 12~15시간 배양하여 얻은 배양물에 다시 청국장 종균 0.08~0.1%(w/w)을 멸균수에 희석해서 접종하고 40~45℃와 습도 602 % 조건에서 24시간 배양하여 황국균과 청국장균을 순차 배양 방법으로 배양물을 얻는 것을 특징으로 하는 대두-쌀겨혼합물에 황국균과 청국장균 혼합 배양물 제조 방법.
- 청구항 제1항의 혼합 배양물을 -30 ~ -40℃로 급속 동결하고 1.0 ~ 0.1 mmHg 진공 조건에서 수분함량 8 %(w/w)이하로 동결 건조하거나, 50 ~ 70℃에서 열풍 건조해서 수분을 8 ~ 9%(w/w) 수준으로 건조한 것을 50 ~ 80 mesh로 제분하여 얻은 가루를 봉지 형태, 환 형태, 정제 형태 및 캡슐 형태로 제품화함을 특징으로 하는 대두-쌀겨혼합물에 황국균과 청국장균을 배양한 혼합 배양물의 가공 방법.
- 고지나 메주를 사용하여 제조되는 된장, 간장, 고추장의 제조방법에 있어서, 상기 고지나 메주를 대체하여 청구항 제1항의 제조방법에 의해 제조된 혼합배양물을 담금하여 제조되는 것을 특징으로 하는 된장, 간장, 고추장 제조방법.
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KR100987990B1 (ko) | 2008-05-09 | 2010-10-18 | 원광대학교산학협력단 | 쌀겨-황국균-청국장균 배양혼합물의 제조 방법 및 그배양물의 가공 방법 |
KR101062667B1 (ko) | 2008-08-12 | 2011-09-06 | 두두원발효(주) | 김치유산균으로 발효한 저염분 및 고비타민 함유 고추장 및그 제조방법 |
KR101250987B1 (ko) | 2010-11-26 | 2013-04-05 | 박영숙 | 흑미된장의 제조방법 |
WO2013183907A1 (ko) * | 2012-06-05 | 2013-12-12 | (주)하이모 | 황국균 및 유산균 복합 발효 기술을 이용한 발효 효소 식품의 제조 방법 |
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KR100987990B1 (ko) | 2008-05-09 | 2010-10-18 | 원광대학교산학협력단 | 쌀겨-황국균-청국장균 배양혼합물의 제조 방법 및 그배양물의 가공 방법 |
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