KR101596219B1 - Method for producing fermentation food - Google Patents

Abstract

The present invention relates to a method for producing a protein of the present invention, which comprises a step of fermenting a useful component of a Japanese traditional yamaya (Asamushi) yamatsu and a microorganism, while extracting a large amount of beneficial components contained in the raw material and extracting proteins, carbohydrates and fats Polymer components are decomposed into amino acids, glucose, and fatty acids, respectively, into small molecules. In addition, more beneficial components are produced through the fermentation process. In particular, organic acids are generated to create an environment in which intestinal harmful bacteria are difficult to live. This paper presents a method for producing fermented food using enzymes.
The enzyme fermented food prepared by the above method is a high purity fermented food that is hygienically extracted and blended with healthy non-pollutant nutrients of natural materials in polluted environment such as pesticides and fertilizers present in food after fermentation.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing fermented food using microorganisms,

The present invention relates to a method for producing a fermented food using a trapped water and a microorganism, and more particularly, to a method for producing a fermented food by using a lipase and a microorganism, The present invention relates to a fermented food.

The important role of fermented food is to contain a large amount of good ingredients by the activation of microorganisms. Therefore, it is desirable to improve food production and storage more favorable than raw materials, to inhibit the growth of organisms that produce pathogenic microorganisms and toxic substances, And to improve the taste and flavor of food, and an attempt to scientifically interpret the function of such fermented food has been continuously carried out.

Our ancestors have been making traditional fermented foods suitable for natural environment for a long time, and they are very important in nutrition, food culture in our diet. For example, fermented foods such as kimchi and doenjang are safe foods that have unique taste and flavor, improved texture, and inhibited the growth of harmful microorganisms present in raw materials. A complicated device is not required for its production, and the manufacturing method is relatively simple, but the nutritional value and storage stability of the raw material are improved.

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Open No. 10-2012-0105833 (Title: Process for producing fermented food using enzyme fermentation technology. Published date: September 26, 2012) No. 10-2013-0031531 (filed on Jan. 29, 2013), an enzyme using bitter buckwheat, a fermented food using the enzyme, a pack for massage, and a manufacturing method thereof Patent Publication No. 10-1985-0005492 (Title of the Invention: Method of fermentation of microorganism and yeast property by hot and cold exchange) Published date: Aug. 26, 1985 Open No. 10-2012-0110956 (Title of the invention: Method for producing high-activity enzyme food by microbial fermentation. Date of publication: Oct. 10, 2012)

The present invention provides a fermented food which is hygienic by using useful components of hay fever, yellow clay lipid components and microorganisms, can reduce fermentation time, maximizes utility of fermented material, effectively improves quality, And a method for producing fermented food using the microorganism.

The present invention provides a fermentation method comprising: preparing a fermentation material; preparing a fermented water; precipitating the fermentation material in the fermented water diluted with the microorganism, soaking the fermented material for 5 to 10 minutes and washing the fermented material in running water; A fermentation chamber fermentation process for fermenting the mixture for 15 to 30 days while stirring the mixture at a temperature of 25 ° C to 40 ° C at intervals of 2 to 3 days; And fermenting the fermentation broth through the fermentation chamber fermentation process into a container and aging the fermentation broth at a low temperature of 10 ° C to 20 ° C for 50 to 90 days.

The present invention relates to a high-purity fermented food which is a natural fermented food obtained by hygienically extracting the healthy non-pollutant nutrients of natural materials in the pollution environment such as pesticides and fertilizers existing in food after fermentation, Since it uses ingredients and microorganisms, it can not only be hygienic but also can significantly reduce the fermentation time, and in particular, has a merit that a fermented food having a mild taste can be produced.

Brief Description of the Drawings Fig. 1 is a view showing a method for producing an enzyme fermented food using a capillary water and a microorganism according to a preferred embodiment of the present invention. Fig.

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings. In the following detailed description, exemplary embodiments of the present invention will be described in order to accomplish the above-mentioned technical problems. And other embodiments which may be presented by the present invention are replaced by descriptions in the constitution of the present invention.
The method for preparing a fermented food using the inert water and the microorganism according to the preferred embodiment of the present invention comprises a pretreatment step of a working room, a fermentation step fermentation step and a low temperature tempering step of an aging step. Hereinafter, each process will be described in detail.

1. Pre-processing in the workshop
The pretreatment process of the chamber includes a fermentation raw material preparing step, a retarding water producing step, a material sorting, a retarding water washing step, a water removing step and a stepwise step.
At this time, in the preparation step of the fermentation raw material, the raw yeast is a process for removing soil or non-edible foreign matter, and it is preferable to use a natural acid or an organic material when selecting the material.
Although the above-mentioned water-retaining water production process is widely known, the manufacture of water-retaining water in the present invention is as follows. One kilogram of non-contaminated loess powder having a particle size of 150 mesh or less was diluted by putting into 10 liters of clean saline, and after 24 hours, the precipitated loess powder was filtered out to obtain a clear yellowish retard.
At this time, yellow clay is composed of a large amount of calcium carbonate and minerals such as silica, alumina, iron, magnesium, sodium and the like and emits a large amount of far-infrared rays and anions, and can be used in a variety of applications such as catalysis, diphenol oxidase, It contains various enzymes. It has detoxifying ability, antimicrobial ability, fat decomposition ability, absorbing power, revitalizing power, contains a large amount of anions and minerals, and has many effects such as neutralizing acidity with alkali.
In addition, far-infrared far-infrared rays penetrate deeply into the human body, and vibrate resonance with a strong ion exchange power, thereby promoting blood circulation and discharging waste materials, thereby beneficially affecting the human body. In Donguibogam, a type of water was also used as the waterless water. It was used in the fields of sunny fields or deep ridges of the loess soil, digging more than 60 cm of pits, mixing water and loess with the charcoal, After a certain period of time, the pale yellowish water floats on top of it. It is said that it can stop drinking it. The loess, which is the main component of jigou, is made of fine clay which is the same weight as water and can penetrate the human body. As an example, the size of the clay particles at the time of harvesting is 0.02 mm to 0.05 mm (20 to 50 μm) at the time of harvesting, and the size of the clay particles contained in the groundwater is 0.005 mm (5 μm) or less. It has the same weight as water. In other words, jigoo water is a liquid in which various components of yellow clay are dissolved and contains a lot of mineral minerals. Especially, it is alkaline and contains silicon component, calcium, active enzyme and anion. And has an effect of decomposing other impurities. "Kotarase" among the mixed minerals contained in the jyungsu water dissolves hydrogen peroxide and lipid peroxidation which accelerate the aging of the human body and acts to neutralize the acidic peroxide structure. Especially, So that the metabolism of the cell will be active. In addition, the medicinal properties of Zyoungsoo have been very important in Dongbok-Bo and Zyounggokgangbang, Bascho gangmyeol and distillation herb, and they are excellent in relieving the stress caused by toxic poisoning, heavy metal pollution and heavy work, It is also known to be effective in relieving fatigue and removing hangover.
In the step of selecting the material and cleaning the water-retaining water, precipitate the pretreated fermentation material in the microorganism diluted water, soak for 5 to 10 minutes, and wash the water for 30 seconds or longer. It is a process to clean foreign matter, and fruits such as strawberries and apples are a process for washing the contaminants left on the surface with clean water since there is a high possibility that residual pesticide remains. At this time, it is preferable that the washed material is water diluted with a microorganism in a weight ratio of 100: 1 to triglyceride, and the fermentation material is immersed therein, and the fermentation material is washed in flowing water. By doing so, the fermentation is further activated when the microorganisms contained in the captivity water permeate the fermentation material and ferment.
The water removal and cutting process is a process necessary to remove moisture on the surface of the fermentation material during washing, and the pretreated fermentation material is cut at intervals of 2 to 3 cm. It is a process for cutting the nutrient extraction and fermentation work to a suitable size easily.

2. Fermentation Process in Fermentation Room
The fermentation room fermentation process comprises a step of mixing the material with sugar, a step of adding and mixing the microorganisms, a step of fermenting, and a step of separating the material and the fermentation broth.
That is, in the fermentation process, mixing the organic fermentation material with the organic sugar while mixing the fermentation material obtained in the above-described manner into a fermentation vessel, and mixing the microorganism into the fermentation material to produce a fermentation broth. But also activates good bacteria and removes bad bacteria to obtain a fermentation broth of excellent quality. The microbial mixing ratio is preferably 1% to 2% of the amount of the sugar.
In the fermentation step, it is preferable to maintain an average temperature of 25 ° C to 40 ° C and stir the microorganisms so that the microorganisms can be activated at intervals of 2 to 3 days. When the fermentation is complete, the pH, sugar content, and bubbles should be checked for 15 to 30 days. The optimum sugar content of the fermentation broth is 30 ~ 50 Bricks and the titratable acidity is best 3 ~ 4.5PH. When the fermentation is completed, the fermentation material and the fermentation broth are separated.

3. Aging process at low temperature
The low temperature aging step of the aging chamber comprises a step of storing the aging container, a step of low temperature aging, and a step of packaging the aged product.
At this time, in the low-temperature aging step, the fermentation broth is placed in a fermentation vessel and aged in a low-temperature (below 18 ° C) fermentation chamber. The aging time is preferably about 50 days to 90 days.

Hereinafter, the present invention will be described in detail with reference to the preferred embodiments of the present invention, but the present invention is not limited thereto.
{Example 1}
20 kg of oder is selected and trimmed, and the microorganisms are diluted in water for 5 minutes. After washing, they are cleaned and water is removed.
Next, 10 kg of the organic sugar and 500 ml of the microorganism stock solution are prepared, and the fermentation material, the organic fermented material, the organic sugar, and the microorganism stock solution are alternately mixed in the fermentation vessel to produce the fermentation.
Thereafter, the above-mentioned fermentation vessel is placed in a fermentation chamber (preferably in a fermentation chamber at 35 ° C to 37 ° C) and stirred at intervals of 2 to 3 days. After 15 days, the fermentation broth is separated from the fermentation broth. Put it in a low-temperature (10 ℃ ~ 20 ℃) fermentation room and aged for 60 days to prepare an Audi fermentation broth.

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Claims (1)

A method for producing a fermented food by using a microorganism and a microorganism,
Preparing a fermentation material,
A step of diluting a loess powder having a particle size of 150 mesh or less into saline, filtering out the precipitated loess powder,
Precipitating the fermentation material in microorganisms suspended in distilled water at a weight ratio of 100: 1 to the microorganism, and washing the microorganism in flowing water for 5 to 10 minutes;
Mixing the fermented material and the sugar in a container prepared by the pretreatment of the chamber and mixing the mixture; stirring the mixture at a temperature of 25 ° C to 40 ° C at intervals of 2 to 3 days, fermenting the mixture for 15 to 30 days, A fermentation chamber fermentation process for separating the fermentation broth when the pH is 50 bricks and the acidity is 3 to 4.5 Ph;
And fermenting the fermentation broth after fermentation in a fermentation room to a fermentation broth at a low temperature of 10 ° C to 20 ° C for 50 to 90 days.

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