KR101721481B1 - Making method for soy sauce using fermentation system of subterranean - Google Patents

Abstract

 The present invention relates to a method for producing brewed soy sauce using a fermentation process in the ground, and more particularly, to a process for producing fermented soy sauce from a fermented soybean, Humidity, acoustics and fermentation tanks to control and control the agitation and bubbling of the fermented soy sauce so that the best environment for activating microorganisms due to fermentation of brewed soy sauce can be created, so that brewed soy sauce having a deeper flavor and aroma can be hygienically produced .

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fermented soy sauce fermentation system,

The present invention relates to a method for producing brewed soy sauce using a ground fermentation process, and more particularly, it relates to a process for producing fermented soy sauce fermented soy sauce, Thereby improving not only the flavor of the brewed soy sauce but also the manufacturing environment of the brewed soy sauce can be cleanly and hygienically controlled.

Generally, soy sauce is produced by fermenting soybeans, grains, etc., and is a basic liquid seasoning that is unique to a nation with salty taste and unique flavor.

 These soy sauces are divided into traditional traditional soy sauces, namely, Korean soy sauce and modified soy sauce (dehydrated soy sauce), and are classified into brewed soy sauce, acid-decomposed soy sauce, enzyme decomposed soy sauce, and mixed soy sauce.

The brewed soy sauce is prepared by pulverizing soybeans, mixing salt water, fermenting and aging for a long time, and then extracting and processing the purified and filtered liquid phase.

In recent years, interest in health foods and well-being foods has been increasing in the general public, and there is a tendency for traditional foods and seasonings in chemical seasonings and sweeteners.

Accordingly, various manufacturing methods related to soy sauce have been developed. As a prior art document related to the production of such a variety of soy sauce, Korean Patent Laid-Open Publication No. 10-2010-0123337 entitled " Process for producing brewed soy sauce " .

The above-mentioned conventional invention has been made in order to improve the taste and flavor of soy sauce while significantly shortening the period of time which is generally long in the production of brewed soy sauce and to recycle the sludge to be discarded after the production of brewed soy sauce And a method for producing the brewed soy sauce.

As another prior art document, there is a method of producing rice brewed soy sauce containing a functional ingredient of brown rice, which is disclosed in Korean Patent Registration No. 10-1078711.

In the above-mentioned conventional invention, it is possible to use brown rice koji by cultivating a fungus fungus in a plant having increased brown rice, liquefying and saccharifying brown rice koji with water or raw brewing soy sauce, The total production period of rice brewing soy sauce can be shortened by about 1 to 2 months, and the flavor is excellent.

However, the above-mentioned conventional method for producing brewed soy sauce is exposed to the external temperature depending on the season during the long-term fermentation and aging of the brewed soy sauce, so that the optimum environment for activating microorganisms fermenting and aging the soy sauce Which is difficult to form.

In addition, by shortening the fermentation ripening time of the soy sauce in order to increase the productivity, the taste and quality of the soy sauce are remarkably lowered. Therefore, it is possible to meet the demand of the consumer demanding a deeper flavor of the brewed soy sauce, Research and development on optimum conditions and hygienic management of natural environment were required.

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention provides a method for controlling fermentation and aging of fermented soybeans in an underground fermentation room excellent in constant temperature conditions in the process of producing brewed soy sauce, It is an object of the present invention to hygienically produce brewed soy sauce having a deeper flavor and aroma because it provides the best environment for activating microorganisms by fermentation of brewed soy sauce by managing and controlling the ring.

The present invention relates to a method for producing brewed soy sauce,

A defatted soybean processing step in which defatted soybean is sprinkled with water, absorbed and preheated, and then denatured by sterilization and soybean protein through a high pressure step;

A wheat processing step of roasting the roasted wheat at a hot air temperature of 450 to 500 degrees Celsius for 150 seconds so as to facilitate pulverization of the wheat, and pulverizing the pulp to a predetermined size;

Mixing a mixture of 55% by weight of soybean and 45% by weight of wheat, and then inoculating Sophora gigas and Bacillus subtilis;

An imperial process in which the stationary material is supplied to the inside of the imperial device and the stationary material is deposited in a uniform thickness to manufacture the station by controlling the temperature and humidity of the station for 42 hours;

A saline infusing process in which 46 to 48% by weight of the mixture into which the bacteria have been inoculated is fed, mixed, and transferred to a ground-type fermentation chamber with 52 to 53% by weight of a cooled saline solution having a salinity of 23.5%;

The moromi transferred to the ground fermentation chamber is stored in the fermentation tank to control and manage the temperature and humidity of the ground fermentation chamber and to provide sound through the loudspeaker of the ground fermentation chamber and to perform periodic stirring and bubbling through the air feed stirrer in the fermentation tank A ground fermentation aging step for allowing the work to proceed;

A squeezing step of squeezing the moromi which has been aged and transferred for 6 months using a squeezing machine and a filter cloth to separate and extract the sake brewing soy sauce and the soy sauce pans;

The raw brewing soy sauce separated and extracted in the pressing step is transferred to a tank, is settled for 7 days, transferred to a refrigerating chamber, stored at a predetermined temperature, transferred to a filling tank, mixed with water and brine, And then heated to a temperature of 60 degrees Celsius for 1 hour and reheated to a temperature of 85 degrees Celsius and maintained at a temperature of 20 minutes so as to sterilize the remaining microorganisms in the incoming soybean, , A heat sterilization step for adding a spirits for improving the preservability;

 The brewing soy sauce that has undergone the above heat sterilization process is transferred to a settling tank, which is settled in the sterilization process for 7 days. Then, the precipitate formed in the sterilization process is filtered through a filter, and the filtered brewed soy sauce is transferred to a storage tank And a storage process;

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As described above, the present invention enables the long-term fermentation and aging process of the brewing soy sauce to be managed in an underground fermentation room having excellent thermostability, so that optimum temperature and humidity for microbial activation required for fermentation and aging of brewed soy sauce And an acoustic environment as well as to control and manage the agitation and bubbling of the fermentation tank of the ground fermentation chamber, it is an advantageous invention for hygienically manufacturing brewed soy sauce having excellent flavor.

FIG. 1 is a flow chart showing an embodiment of the present invention, and FIG. 2 is a flowchart showing a fermentation aging process of the present invention.
In the drawings, the same reference numerals are used to designate the same or similar components throughout the drawings.
In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

Hereinafter, embodiments according to the present invention will be described in detail with reference to the accompanying drawings.

Defatted soybean processing step (S1)

The soybean is defatted through the continuous growth tube, water is absorbed and preheated, and the high pressure steam process is performed to sterilize and denature the soybean protein.

Wheat processing (S2)

After roasting of wheat, grind to a certain size in the grinder.

The roasting process of the wheat is preferably carried out in a large roaster in which wheat is crushed and the wheat surface is sterilized and the wheat is heated by heating the air instead of the direct heating method, It is preferable to roast for 150 seconds at the hot air temperature of the figure.

The bamboo mixing process (S3)

55% by weight of soybean and 45% by weight of wheat are mixed, and then Sophora gigas and Bacillus subtilis are inoculated.

At this time, it is preferable to use Aspergillus oryzae, Aspergillus sojae, and Bacillus subtilis as microorganisms, but not always limited thereto.

Empire process (S4)

The stationary material is supplied to the inside of the imperial device, the stationary material is deposited in a uniform thickness, and the station is manufactured by controlling the temperature and humidity of the stationary or stationary for 42 hours.

Salty water mixing process (S5)

From 46 to 48% by weight of the mixture inoculated with the bacteria, 52 to 53% by weight of cooled saline having a salinity of 23.5% is added, mixed and transferred to the ground fermentation chamber.

Underground fermentation aging process (S6)

The moromi transferred to the ground fermentation chamber is stored in the fermentation tank to control and manage the temperature and humidity of the ground fermentation chamber and to provide sound through the loudspeaker of the ground fermentation chamber and to perform periodic stirring and bubbling through the air feed stirrer in the fermentation tank Let the work proceed.

It is desirable that the acoustics provided in the ground fermentation chamber provide a classic that is effective for microbial activation.

Fermentation 1 stage (s6-1)

The temperature of the ground fermentation chamber is maintained at a temperature of 15 ° C. or lower for 30 days by using an air conditioner and the molybdenum in the tank is first stirred for 9 minutes through an air supply stirrer of the fermentation tank, Stir for 3 minutes at intervals.

Fermentation fermentation stage 2 (s6-2)

After 30 days in the fermentation aging stage 1, the boiler is operated to slowly raise the temperature of the fermentation chamber to 24-26 degrees Celsius. After the yeast culture liquid is fed into the fermentation tank, the boiler is operated and heated to 28-30 The temperature should be maintained for 60 to 90 days.

After the yeast culture liquid is introduced, air is supplied to the moromi in the tank through the air feeder of the fermentation tank, and the bubbling operation is performed for 7 days for 60 minutes.

Fermentation ripening stage 3 (s6-3)

The boiler of the ground fermentation chamber is controlled so that the internal temperature is maintained at 28 to 30 degrees for 60 to 90 days, and the fermentation tank is stirred for 3 minutes at an interval of one week through a stirrer of the fermentation tank.

Fermentation stage 4 (s6-4)

The boiler and the air conditioner of the ground fermentation room are controlled so that the internal temperature is gradually lowered to 25 ° C. or less for 30 days. After 4 to 5 months from the start of the shaking, the air supply agitator of the fermentation tank is maintained for 3 minutes Lt; / RTI >

Fermentation fermentation stage 5 (s6-5)

The inside temperature of the fermentation room is maintained at 25 ° C or lower. After 6 months, the stirrer of the fermentation tank is stirred for 3 minutes at intervals of 3 weeks.

In the transfer step (s6-6)

When transferring the moromi stored in the fermentation tank of the fermentation chamber of the ground, the internal temperature should be maintained at 25 ° C or less, and the fermentation tank should be stirred for 5 minutes before the transfer.

The pressing process (S7)

After 6 months of fermentation, the transferred moromi are stored in a pre-compression moromi atmosphere tank and compressed using a squeezer and filter cloth to separate and extract the raw soy sauce and soy sauce brew.

Precipitation and refrigeration process (S8)

The raw and brewed soy sauce separated and extracted in the pressing step (S7) is transferred to a settling tank, settled for 7 days, transferred to a refrigerating chamber, and stored at a temperature of 10 degrees Celsius or less.

The heat sterilization step (S9)

The raw brewed soy sauce is transferred to the tilling tank, mixed with water and brine, and heated at a temperature of 60 ° C using a heating means installed in the tank, and the fructose is introduced and maintained for 1 hour.

Then, reheating to a temperature of 85 degrees Celsius and keeping the temperature for 20 minutes, sterilize the remaining microorganisms in the incoming soybeans, cool it to a temperature of 60 degrees Celsius, .

Filtration and storage process (S10)

표 2

표 3

이와 같이 본 발명의 실시예에 따른 땅속발효숙성과정은 첨부된 표 1과 표 2, 표 3에 나타난 바와 같이, 땅속에 굴착되어 밀폐된 발효실에서는 온, 습도가 안정되고, 알코올과 전질소의 증발량이 적어 모로미 향의 비산을 방지하여, 양조간장의 풍미를 향상시킬 수 있는 것이다.
또한, 항온,항습성 유지가 용이한 땅속발효실에서 음향을 통한 음파 발생과 발효탱크 내의 에어 공급을 통한 교반으로 발효숙성에 중요한 미생물을 활성화시키는 최적의 조건과 환경을 제공하는 것이다.
The brewed soy sauce that has undergone the heat sterilization step (S9) is transferred to a settling tank, which is then settled for 7 days, filtered through a filtration apparatus, and the filtered brewed soy sauce is transferred and stored in a storage tank.

Hereinafter, a table comparing the amount of total nitrogen and alcohol contained in the fermented fermented mature milk according to the present invention and the fermented fermented maltose will be described as follows.

Table 1

Table 2

Table 3

As shown in Table 1, Table 2 and Table 3, the fermentation process of the ground according to the embodiment of the present invention shows that the temperature and humidity of the fermentation chamber excavated in the ground, So that the flavor of the brewed soy sauce can be improved.
In addition, the present invention provides an optimal condition and environment for activating microorganisms important for fermentation aging by generating sound waves through sound and supplying air in a fermentation tank in a ground-type fermentation chamber which is easy to maintain constant temperature and humidity.

The foregoing description is merely illustrative of the technical idea of the present invention, and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention.

Therefore, the embodiments disclosed in the present invention are intended to illustrate rather than limit the scope of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments.

The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

1 is a flowchart showing an embodiment of the present invention
Fig. 2 is a flowchart showing the fermentation aging process of the present invention
DESCRIPTION OF THE REFERENCE SYMBOLS
S1: defatted soybean processing S2: wheat processing
S3: Wool mixing process S4: Imperial process
S5: Brine mixing process S6: Underground fermentation aging process
s5-1: fermentation ripening stage 1 s5-2: fermentation ripening stage 2
s5-3: fermentation ripening stage 3 s5-4: fermentation ripening stage 4
s5-5: fermentation aging 5 step s5-6: transferring step
S7: Compression process S8: Precipitation and refrigeration process
S9: Heat sterilization process S10: Filtration and storage process

Claims (2)

A defatted soybean processing step of irradiating defatted soybean with water through a continuous increase pipe to absorb and preheat the soybean and then denaturing the sterilized and soybean protein through a high pressure steam process;
A wheat processing step of roasting the roasted wheat at a hot air temperature of 450 to 500 degrees Celsius for 150 seconds so as to facilitate pulverization of the wheat, and pulverizing the pulp to a predetermined size;
Mixing a mixture of 55% by weight of soybean and 45% by weight of wheat, and then inoculating Sophora gigas and Bacillus subtilis;
An imperial process in which the stationary material is supplied to the inside of the imperial device and the stationary material is deposited in a uniform thickness to manufacture the station by controlling the temperature and humidity of the station for 42 hours;
A brine mixing process for feeding 46 to 48% by weight of the mixture inoculated with the bacteria with 52 to 53% by weight of cooled brine having a salinity of 23.5%, mixing and transferring the mixture to the ground fermentation chamber;
A fermentation fermentation step of fermenting and fermenting the fermented milk stored in a fermentation tank;
A squeezing step of squeezing the aged and transferred moromi using a squeezing machine and a filter cloth so as to separate and extract the sake brewing soy sauce and the soy sauce noodle;
A sedimentation and chilling storage step of transferring the raw and brewed soy sauce separated and extracted in the pressing step to a sedimentation tank, sedimenting for 7 days, transferring to a refrigerating room, and storing the fermented soy sauce at a temperature of 10 ° C or less;
The raw brewed soy sauce was transferred to a tilling tank, mixed with water and brine, heated at a temperature of 60 ° C using a heating means installed in the tank, and charged with fructose and maintained for 1 hour. Then, A heat sterilization step for sterilizing the remaining microorganisms in the soy sauce to be heated by reheating to the temperature and keeping the temperature for 20 minutes, then cooling the soy sauce to a temperature of 60 degrees Celsius and increasing the preservability;
A filtration and storage step of transferring the brewed soy sauce having been subjected to the heat sterilization process to a settling tank for 7 days, filtering it through a filtration device, transferring the filtered brewed soy sauce and storing it in a storage tank;
A method for producing a fermented soy sauce by fermentation in a soil,
The underground fermentation aging process controls and manages the temperature and humidity of the ground fermentation chamber, provides sound through the loudspeakers of the ground fermentation chamber, and periodically performs agitation and bubbling through the air supply agitator in the fermentation tank;
The temperature of the ground fermentation chamber is maintained at a temperature of 15 ° C. or lower for 30 days by using an air conditioner and the molybdate in the tank is first agitated for 9 minutes through a stirrer of the fermentation tank, For 3 minutes;
After 30 days in the fermentation aging stage 1, the boiler is operated to slowly raise the temperature of the fermentation chamber to 24-26 degrees Celsius. After the yeast culture liquid is fed into the fermentation tank, the boiler is operated and heated to 28-30 A fermentation fermentation stage 2 in which the fermentation tank is maintained at a temperature of 60 to 90 days and air is supplied to the moromi in the tank through an air feeder of the fermentation tank to perform the bubbling operation for 7 days and 60 minutes;
Fermenting fermentation stage 3 in which the boiler of the ground fermentation chamber is controlled to maintain the internal temperature at 28 to 30 degrees for 60 days to 90 days and stirred for 3 minutes at an interval of one week through a stirrer of the fermentation tank;
A fermentation fermentation stage 4 in which the boiler and the air conditioner of the ground fermentation chamber are controlled so that the temperature of the fermentation tank is kept at 25 ° C or less for 30 days and the stirrer of the fermentation tank is stirred at intervals of two weeks for 3 minutes;
A fermentation fermentation stage 5 in which the internal temperature is maintained at 25 ° C or less through an air conditioner of an underground fermentation chamber and the stirrer of the fermentation tank is agitated for 3 minutes at intervals of 3 weeks after 6 months;
A transfer step of transferring the moromi stored in the fermentation tank of the ground fermentation chamber so that the internal temperature is maintained at 25 degrees Celsius or less and the fermentation tank is stirred for 5 minutes before transferring;
Wherein the fermented soybean is fermented into a fermented soybean.
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