KR101123103B1 - Producing method of fermented foods in which nutrient component is enhanced - Google Patents

Abstract

The present invention relates to a method for producing fermented foods with enhanced health ingredients, and more specifically, by using cloth dipped in health ingredients instead of conventional methods of laying straw or wrapping rice during fermentation aging process of soybeans, meju and yeast. It is easy to separate fermentation products such as yeast and yeast, and useful nutrients can be added to fermented foods such as jangjang, meju and yeast.

Cloth, natural fiber, nonwoven fabric, Cheonggukjang, soy sauce, miso, red pepper paste, meju, yeast

Description

Producing method of fermented foods in which nutrient component is enhanced}

The present invention relates to a method for producing fermented foods with enhanced health ingredients, and more specifically, by using cloth immersed in health ingredients instead of conventional methods of laying or wrapping rice straw during fermentation ripening process of soybeans, meju and malt , Characterized in that for producing fermented foods, such as yeast.

Jang. Meju or Nuruk is fermented food, and Jangjang is a basic food which is essential to most foods as a food for flavoring food. Representative types of soy sauce include soybean meju, rice cake meju, barley meju, and Cheonggukjang, soy sauce, miso, and red pepper paste.

Cheonggukjang is a fermented food that is unique to Korea. Cheonggukjang can be made and eaten in one day by adding culture bacteria. Cheonggukjang by natural fermentation is soaked in hot water for 10-20 hours, then poured with water and boiled. Put several straws in a bowl and put it to cool to 60 ℃, put it in a warm place and cover it with a blanket or blanket to keep it at 45 ℃, and yeast mold grows into fermented substance. Yeast mold grows well at 40 ~ 45 ℃ and has high digestibility because it contains enzymes such as protease and glycosylase.

Soy sauce is the main ingredient of meju, fermented with saline, etc., and then the filtrate is processed. The soy sauce is cultured by microorganisms such as fungi and bacteria inoculated naturally in boiled soybeans, and poured salted water into grain-shaped meju or chunk-shaped meju to proceed with fermentation and ripening. Fermented food. Soy is a fermented food made from soy, which is rich in protein and amino acids, and a scientific source that can be stored for a long time as a good source of protein.

Doenjang is a seasoning of Korea, and it is a basic food for seasoning and flavoring foods. Although it is not clear when doenjang has been eaten, there is a record before China's "Three Kingdoms" Wiji Dongyi, "Goguryeo is good at producing fermented processed foods such as Jangyang (贓 釀)." It is presumed that the techniques of making Jangdam were developed when the soybean paste and soy sauce were eaten before entering the Three Kingdoms period. If you look at the manufacturing method, the soybeans are first called and then mixed with meju and then brine, and then cooked with brine. Put the straw on it, and after 30 to 40 days, wash the outside, dry it, and soak it in salt water. When you mash it, it becomes yellow and delicious, Doenjang is rich in nutrition, and its calories are 128㎉ per 100g, 12g protein, 4.1g fat, 14.5g carbohydrate, ash, calcium, phosphorus, iron, vitamin (B1, B2). Doenjang is used as a medicine when boiling seasonings or tofu soup with herbs, and mixed with fish and meat to remove fishy smells. .

Gochujang is a spicy paste that is made of finely cooked rice or glutinous rice, mixed with buckwheat flour, and then mixed with red pepper powder and salt. It is a seasoning that is indispensable to Korean diet and traditional taste food, and is used in each household. The raw materials of gochujang are soybean powder, red pepper powder, salt and water. In addition to the ingredients, the recipes vary depending on the region. Glutinous rice, barley, sweet potato, sorghum, red bean red pepper paste, and Sunchang, pearl and Hainan red pepper paste are famous.

Yeast is the source of liquor, which breeds yeast mold into cereals.

It is said that it was first made in the Chinese Spring and Autumn Period, and is believed to have been in the Three Kingdoms period in Korea. In the old days, the size and quality of the homes differed from place to place because they were made in small households. Yeast can be made from barley, corn, rice, beans, red beans, oats, rye, etc. in addition to wheat, which is the main ingredient. In particular, depending on the degree of milling of wheat, it can be divided into medicinal bun soup (粉 麴) made only with wheat flour, and takju (탁) for soju made by mixing flour and bran. Also, depending on the time of creation, they are called Chunguk (January-March), Lower Country (April-June), Empire (August-October), and Dongguk (November-December).

The Jangjang and Nuruk used rice straw during fermentation ripening process, but much uncomfortable and there are various harmful bacteria in rice straw, mulberry leaves or pine needles are used instead of rice straw during fermentation ripening process because it is heavily contaminated with pesticides or other pollutants.

Patent registration No. 505722 “Cheong-guk Cheonggukjang and its manufacturing method” refers to 100 weight of soybeans soaked for 20 to 28 hours using a Hongsong Root Extract solution containing 70: 1 water and Hongsong root extract in a container containing soybean. After adding 2% by weight of pine needle juice to the%, boiled, cooled, and cooled to a temperature of 40 ~ 50 ℃, then put a layer on the pine needles and fermented first in the fermentation chamber maintained at 23 ℃ for 6-8 hours, after the first fermentation Second fermentation for 5 hours while maintaining the temperature of the fermentation chamber at 38 ℃, after the second fermentation for 5 hours while maintaining the temperature of the fermentation chamber at 26 ℃, 0.3 wt% salt and pine needle powder in fermented Cheonggukjang It relates to the pine needles Cheonggukjang characterized by aging for 1 hour by adding 1% by weight in a jar so as to crush and wrap in pine needles. The fermentation process used pine needles instead of rice straw. When fermented in the island for a long time, the pine needles become sticky due to the fermentation broth, and it takes a lot of time to separate and stick to the Cheonggukjang.

The present invention by using rice straw, mulberry leaves and pine needles during fermentation of fermented soybeans, meju and Nuruk, rice straw, mulberry leaves and pine needles, etc. due to the high temperature becomes mushy and sticky due to the fermentation broth is not well separated from The purpose is to improve the inconvenience.

In addition, an object of the present invention is to add useful nutrients to fermented foods of Jang, Meju and Nuruk by immersing and using cloth in health ingredients.

In order to achieve the above object, the present invention uses fermented foods reinforced with health ingredients using cloth dipped in health ingredients instead of conventional methods of laying or wrapping rice straw, mulberry leaves and pine needles in fermentation aging process of Jangju, Meju and Nuruk. Prepared.

In the method of the present invention by using a cloth immersed in health ingredients during the fermentation of fermented foods, including jangju, meju, and yeast, the rice straw, mulberry leaves and pine needles, etc., which are soft and sticky due to high temperature, are not separated from the jangjang. Separation is easier than conventional methods.

delete

The present invention

Selecting and washing one or more selected from legumes and grains as raw materials;

Boiling and then washing the raw material;

Fermenting and ripening the cooked raw material with one or more selected from the group consisting of cloth, natural fiber, and nonwoven fabric immersed in health ingredients during fermentation of Cheonggukjang or Meju; And

It relates to a fermented food production method for enhancing the health ingredients, including the step of preparing each enteric.

The present invention also provides a process for preparing and pulverizing one or more grains as raw materials;

Mixing the ground raw material with water and kneading;

A process for producing fermented foods comprising a step of fermenting and maturing the kneaded raw material with one or more selected from the group consisting of a cloth, natural fibers and nonwoven fabrics immersed in a health ingredient to ferment the fermented food; will be.

In addition, the present invention is characterized in that the health ingredient is one selected from the group consisting of extracts or salt, ocher or mud extracted from one or more selected from the group consisting of mugwort, mulberry leaf, herbs, pine needles, bokbunja, audi, hamcho, mushrooms It is done.

In addition, the present invention is characterized in that the Jangjang is Cheonggukjang, miso, soy sauce or red pepper paste.

In the description of the configuration and the embodiment of the present invention, the applicant described a manufacturing method of yeast prepared using soybean paste, cheonggukjang and wheat as a representative fermented food, but the scope of the present invention is only described below. It is apparent to those skilled in the art that the present invention is not limited thereto.

Referring to the configuration of the present invention in detail, first, the thick and clean soybeans are selected and prepared. The beans are preferably black beans or yellow soybeans. Wash the prepared beans several times until there is no foaming.

The washed beans are placed in water and called. It is preferable to add 2 to 3 times the volume of soybeans for 15 to 18 hours. The amount of soaking with soaking time depends on the varieties of beans, storage period and water temperature. Generally, it is immersed for 16 ~ 24 hours at 10 ~ 16 ℃ in spring, autumn, 10 ~ 16 hours at 18 ~ 25 ℃ in summer, and 24 ~ 38 hours at 0 ~ 5 ℃ in winter.

Cook the soy beans. Put the soaked beans and water and boil the beans. Beans can also be steamed. Steaming has less loss of nutritional value. The beans are heated to a light brown color and ready to eat. Preferably it is heated for about 3 to 4 hours. Since it takes a long time, you can use a pressure cooker. Put the outsole on the inside of the pressure cooker, pour 2cm of water on the bottom, and put the beans on the outsole. When the steam rises, the steam will weaken the fire so that it will not stop for about 20 minutes. Turn off the fire and when the pressure is low, open the lid and take out the beans.

The cooked soybean can be prepared in Cheonggukjang or meju.

First, the manufacturing method of the cheongukjang.

The cooked beans are put on a Saisai cloth, put them in a cool place, cooled to 60 ℃, put in a warm place, covered with a blanket or blanket, and warmed at 40 ~ 45 ℃ for fermentation for 30 ~ 35 hours. You may use a fermenter. The fabric uses one selected from cloth, natural fibers and nonwovens.

In addition, the cloth is used after immersed in a health ingredient, the health ingredient as an extract or salt, ocher or mud extracted from at least one selected from the group consisting of mugwort, mulberry leaf, herbs, pine needles, bokbunja, mulberry, seaweed, mushrooms It is one selected from the group consisting of. Extraction can also be performed using hot water or a soluble organic solvent of ethanol, ethyl acetate, nucleic acid, diethyl ether.

Next, the manufacturing method of meju is demonstrated.

The cooked beans are quickly picked up and placed in a clean, washed mill before the temperature drops. When you cook cooked soybeans, it is desirable that you do not completely crush the soybeans, so that the beans are in the middle and the beans are usually chopped to about 1/3.

Put the thin beans in a mejupanel and make a fist-sized rectangle. When making meju, if you press meju with too much force, the meju is made so hard that there is less cracking during drying, making it difficult for microorganisms to get inside meju.

The meju is dried in the sun for 1 to 3 days. Do not dry long enough to harden. That is, when pressed, it is preferable that the outer surface is slightly cracked and the meju is soft.

Dried meju is an extract extracted from at least one selected from the group consisting of wormwood, mulberry leaf, herbs, pine needles, bokbunja, mulberry, mushrooms, and mushrooms, or cloth and natural fiber dipped in one selected from the group consisting of salt, ocher or mud. And place one selected from the non-woven fabric and place it in a warm, low temperature change place. After one month, at least one selected from the group consisting of mugwort, mulberry leaf, herbs, pine needles, bokbunja, mulberry, seaweed, and mushrooms on the floor with good circulation of air, or at least one selected from the group consisting of salt, ocher or mud. Weave one or more selected from immersed fabrics, natural fibers and non-woven fabrics and hang them again for one to three months. It is an ideal form when the yellow rhubarb bacteria grow on the surface of Meju and the cracked spores, and the inside smells like the smell of Cheonggukjang.

Do not just put the yellow mold in the jar, take it in the sun, sterilize it, and wash it in mild brine until the yellow spores of the mold drop. This can be said to be the process of removing mold poisoning from meju.

Meju prepared as described above is used as the main raw material of soy sauce, miso.

The following describes how to prepare soy sauce, soybean paste, and red pepper paste.

First, the manufacturing method of soy sauce and miso.

Prepare and wash the salt. Mugwort, mulberry leaves, herbs, pine needles, bokbunja, mulberry, seaweed, mushrooms is preferably used to extract one or more selected from the group consisting of salt, ocher or mud. The washed salt is immersed in extract selected from the group consisting of mugwort, mulberry leaves, herbs, pine needles, bokbunja, mulberry, seaweed, and mushrooms, or one selected from the group consisting of salt, ocher or mud to remove impurities. It is fermented by wrapping it with one selected from the fabric, natural fiber and nonwoven fabric. Fermented salt is mixed with water to make brine. Preferably, boiled water and salt are mixed at a ratio of 3 to 5: 0.5 to 1.5, and left for 20 to 24 hours to remove debris from salt.

Add the brine and the meju to the jar. When the meju is separated from the soy sauce, the soybean paste is placed in an onion net or narrow net so that the miso does not break easily. Mugwort, mulberry leaf, herbs, pine needles, bokbunja, mulberry, mushrooms, mushrooms extracted from at least one selected from the group or selected from the group consisting of salt, ocher or mud selected from cloth, natural fibers and non-woven fabrics It is also possible to wrap it in 1 kind.

Red pepper and hot charcoal in a jar containing brine and meju, and extracts of at least one selected from the group consisting of mugwort, mulberry leaves, herbs, pine needles, bokbunja, mulberry, seaweed and mushrooms or a group consisting of salt, ocher or mud The jar lid is closed by covering one selected from cloth, natural fibers and nonwoven fabrics immersed in one selected from among them. After maturing for 2-3 months, separate the soy sauce and miso in the jar. Soy and miso in this state is immature so you can not eat. In other words, you have to go back to school. In some regions, this miso and soy sauce may be eaten, but without ripening, soy sauce and miso are not matured, resulting in a much salty taste and lack of flavor. Soy separated and iron. Boil for 1-2 hours on low heat. The purpose of leg is to enhance flavor by sterilization effect, solid sedimentation effect in soy sauce, odor elimination and chemical recombination. After boiling the soy sauce, remove the residue and put it in a sterilized jar. It is preferable to ripen for 2-3 months or more.

Mugwort, mulberry leaf, herbs, pine needles, bokbunja, mulberry, mushrooms, mushrooms extracted from at least one selected from the group or selected from the group consisting of salt, ocher or mud selected from cloth, natural fibers and non-woven fabrics Miso wrapped in 1 kind can be dried easily. Dry the dried miso and some of the meju, mix it with salt, and press it into the sterilized miso jar. Doenjang is black when combined with oxygen, so seal it. It is preferable to eat after ripening for 4 to 5 months.

Next, the manufacturing method of gochujang will be described.

Wash and soak beans, rice and wheat separately.

Beans are boiled and rice and wheat are steamed, soaked in at least one selected from the group consisting of mugwort, mulberry leaves, herbs, pine needles, bokbunja, mulberry, seaweed and mushrooms, or one selected from the group consisting of salt, ocher or mud. It is fermented by wrapping it in one selected from the fabric, natural fiber and nonwoven fabric.

The floating beans and rice are dried and powdered as it is, and 50% by weight of the powder is dried and powdered, and the remaining 50% by weight is formed into a square or a round, mugwort, mulberry leaves, herbs, pine needles, bokbunja, mulberry, hamcho, mushrooms At least one selected from the group consisting of extracted extract or salt, ocher or mud wrapped in one selected from the group selected from the group consisting of mud, natural fibers and non-woven fabrics are secondary fermentation.

Prepare salt by washing with an extract extracted at least one selected from the group consisting of mugwort, mulberry leaves, herbs, pine needles, bokbunja, audi, hamcho, mushrooms. Mugwort, mulberry leaf, herbs, pine needles, bokbunja, mulberry, mushrooms, mushrooms extracted from at least one selected from the group or selected from the group consisting of salt, ocher or mud selected from cloth, natural fibers and non-woven fabrics Wrap with 1 kind to dry and ferment.

Prepare glutinous rice flour. Kneading the prepared glutinous rice flour, make it into a round shape, make a hole in the middle, and boil it in boiling water. At this time, do not throw away the glutinous rice cake and keep it well.

Mix the soybean paste meju with beans, rice, barley or wheat flour.

Boil the dried glutinous rice cakes in a bowl and beat them until hot. After a certain period of time, the rice cake is poured with water, making it loose. Transfer the boiled water to another bowl and cool it down. The malt water at this time is preferably one day before the soaked red pepper paste with 4 cups of water per 1 cup of malt powder, and then used along the top water the next day.

The rice cake is boiled again with a sieve, cooled, and poured into a bowl where the rice cake is released. When the rice cake becomes soft and slumps and it cools down, add meju powder and stir well to mix evenly. Then add red pepper powder and salt to mix well. Put the red pepper paste in the jar in the sun and cover it with 1cm of salt on top. If the surface of kochujang is dried before salting, it is not good because it melts and soaks the kochujang.

Finally, the manufacturing method of the yeast is described.

Prepare wheat. In addition to wheat, barley and corn. You can also use rice, beans, red beans, oats, and rye. The prepared wheat is crushed and kneaded by mixing water. Mugwort, mulberry leaf, herbs, pine needles, bokbunja, mulberry, mushrooms, mushrooms extracted from at least one selected from the group or selected from the group consisting of salt, ocher or mud selected from cloth, natural fibers and non-woven fabrics It is wrapped in one kind and molded in yeast mold. Molded yeast is fermented. Preferably fermentation is carried out at 35 ~ 45 ℃ for 8-10 days. Fermented yeast is dried and aged in a drying room for 10 to 14 days.

Hereinafter, the configuration of the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited only to the description below.

Example  1: bean sorting and washing process

A thick, clear yellow soybean was prepared and washed several times until no foaming occurred.

Example  2: process called beans

The washed beans of Example 1 were added for three times the volume of water and soaked for 15 hours.

Example  3: bean ripening process

Boiled soybean and water of Example 2 were added and steamed for 3 hours.

Example  4: extraction of mulberry leaves Immersion  fair

10 times the volume of water was added to the mulberry leaves and hot water was extracted at 70 ° C. for 6 hours. It was prepared by immersing natural fibers in mulberry leaf hot water extract for 24 hours.

Example  5: Cheonggukjang manufacturing process

Between the cooked soybeans of Example 3 while covering the natural fiber immersed in the mulberry leaf extract of Example 4 covered with the natural fiber immersed in the hot water extract of the mulberry leaf of Example 4, cooled to 60 ℃ and then placed in a warm place and covered with a blanket 45 It was fermented by warming to ℃ to prepare a cheongukjang.

Example  6: Meju manufacturing process

The cooked beans of Example 3 were quickly picked up and placed in a cleanly washed lanyard before the temperature dropped, and the beans were triturated to about one-third. 콩 put bean beans in the mejupan and make a fist-sized square meju, laid natural fiber immersed in the hot water extract of mulberry leaf of Example 4, dried for 7 days and woven the natural fiber immersed in the hot water extract of mulberry leaf of Example 4 I hung it for three months on a well-ventilated floor. The dried meju was placed in a warm place with natural fibers immersed in the hot water extract of mulberry leaves of Example 4 and floated for 1 month. The floating meju was washed clean and then sterilized by sunlight.

Example  7: brine preparation process

The salt is washed with the mulberry leaf extract of Example 4 and then fermented by wrapping it with natural fibers immersed in the hot water extract of the mulberry leaf of Example 4 to remove impurities.

Boiled water and salt were mixed at a ratio of 4: 1, and left for 24 hours to remove debris from salt.

Example  8: Meju aging process

The meju of Example 6 was wrapped in the natural fiber prepared in Example 4 and placed in the brine of Example 7. The red capsicum and hot charcoal were put, and the lid of the jar was closed by inserting natural fibers immersed in the hot water extract of the mulberry leaf of Example 4. After aging for 45 days, the soy sauce and soy sauce in the jar were separated.

Example  9: soy sauce manufacturing process

The soy sauce isolated in Example 8 was fermented for 1 year.

Example  10: miso manufacturing process

The soybean paste of Example 8 was collected, mixed with the brine of Example 6, the brine of Example 7, and the soy sauce of Example 9 while being pressed into a sterilized jar, and then covered with a lid.

Example  11: Gochujang manufacturing process

Wash and soak beans, rice and wheat separately. The beans were boiled and the rice and wheat were steamed and fermented with natural fibers dipped in the hot water extract of mulberry leaves of Example 4, respectively.

Floated soybeans and rice were dried and powdered, wheat 50% by weight was dried and powdered, 50% by weight was formed into a circular shape wrapped with natural fibers immersed in the hot water extract of mulberry leaves of Example 4 and fermented secondary.

The salt is washed in the hot water extract of the mulberry leaf of Example 4. The washed salt was dried and fermented by wrapping it with natural fibers immersed in the hot water extract of mulberry leaves of Example 4.

Powder red pepper paste meju and mix it with beans, rice and wheat flour.

The glutinous rice flour was kneaded and made into a round shape, then made a hole in the middle and boiled in boiling water. Do not throw away the glutinous rice cake dried water and keep it well.

Boil the dried glutinous rice cakes in a wide bowl and simmer them to make them hot when hot.

The rice cake boiled water was transferred to another bowl and cooled a little. 4 cups of water per 1 cup of malt powder was left for a day. The rice cake was boiled again, boiled, cooled, and poured into a large bowl where the rice cake was released. When it is cooled, add meju powder mixed with soybean, rice and wheat flour, stir well, add red pepper powder and stir well to mix evenly. Season with salt.

Example  12: manufacturing process of yeast

The mill was prepared and ground.

The pulverized wheat was kneaded with water and molded in a yeast mold wrapped in natural fibers immersed in the hot water extract of mulberry leaves of Example 4.

The molded Nuruk was fermented at 40 ° C. for 10 days, and then dried and aged in a drying chamber for 14 days.

Fermented foods prepared by strengthening the health ingredients prepared in Examples 1 to 12 is a natural fiber immersed in the extract of the mulberry leaves of Example 4 in the production process of cheonggukjang, meju production process, yeast production process Cheonggukjang, meju and Nuruk Separation is easier than conventional methods using rice straw, mulberry leaves and pine needles.

In addition to the method described in the detailed description of the present invention, there is a slight difference in the manufacturing method of Cheonggukjang, Doenjang, Soy sauce, Gochujang for each region or region. However, the specific description of the present invention is only for the sake of understanding, and the scope of the present disclosure is not limited by the description.

Claims (4)

Selecting and washing one or more selected from legumes and grains as raw materials; Boiling and then washing the raw material; The cooked raw material is immersed in one or more health ingredients selected from the group consisting of mugwort extract, mulberry leaf extract, herbal extract, pine needle extract, bokbunja extract, mulberry extract, mushroom extract, mushroom extract, salt, ocher and mud Fermenting and maturing with one or more selected from the group consisting of fabric, natural fibers and non-woven fabrics; And Fermented food production method for enhancing the health ingredients, including; step of preparing each soy sauce. Preparing and grinding one or more cereals as raw materials; Mixing the ground raw material with water and kneading; Cloth, natural, immersed in the at least one health ingredient selected from the group consisting of mugwort extract, mulberry leaf extract, herb extract, pine needle extract, bokbunja extract, mulberry extract, seaweed extract, mushroom extract, salt, ocher and mud Fermented food production method for strengthening the health ingredient comprising; step of producing fermented yeast by laying or wrapping with one or more selected from the group consisting of fibers and nonwovens. delete The method of claim 1, The Jangjang is a fermented food production method for strengthening the health ingredients, characterized in that Cheonggukjang, miso, soy sauce or red pepper paste.