KR101875453B1 - Barley meju and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a barley meju and a manufacturing method thereof, and more specifically relates to a barley meju and a manufacturing method thereof in which the barley meju is manufactured in accordance with a method of fermenting steamed barley in an environmentally friendly and natural way. The barley meju manufactured by the manufacturing method of the present invention has much more excellent taste and color than conventional barley meju. In addition, the barley meju with uniform properties can be manufactured in a relatively simple process without abnormal fermentation and smells such that the present invention can be very useful for the industry of fermented food.

Description

[0001] BARLEY MEJU AND MANUFACTURING METHOD THEREOF [0002]

More particularly, the present invention relates to a barley meju prepared according to an eco-friendly natural fermentation method and a method for producing the barley meju.

In general, Meju means boiling soybeans to make chunks and fermenting them. The history of Meju is estimated to be well over 2,000 years. Through the Chinese literature, it has been found that Mao Wang Mausoleum in the Han Dynasty in Changsha, China, Is the oldest record of manufacturing technology in the world. It is said that the word "untitled" (or not) is expressed in Lee Sang - ae (救 荒 撮, 9th year of Myeongjong, 1554). Afterwards, the word "Miso (ミ シ ョ ウ ミ シ ョ)", which often appears in Japanese literature, is evidence that the Japanese soup culture has been handed down from the Korean Peninsula, and the " ), And in the Chosun Dynasty, it was called "Jaejo" or "Jaeju".

Such meju has been largely divided into continental and marine according to the climate conditions such as geographical temperature and humidity of each country. On the Korean Peninsula and China, which are relatively small in precipitation and have a lot of clear days, they form main meju in late winter from winter, and mature for 2 ~ 3 months in the next year, so they are used to make traditional soup in next year's lunar calendar. The contamination of wild fungi is small and the inside of meju is high in water content and developed as a continental "bacterium - driven meju" mainly living in bacteria. On the other hand, the latter Japan has a lot of precipitation, and because of high temperature and high humidity climate condition, the propagation of the fungus is strong, and the "fungus-led bean meju" (Koji)

The traditional method of making meju using Bacillus subtilis is to boil soybeans between late autumn and winter, then cut into mortars, make meju lumps, bundle them with rice straw, and hang them on the wall. In this process, rice bran bacillus and air fungus are naturally inoculated, and as with all fermented foods, the taste of meju also depends on how well it is fermented.

The fermentation of meju is made by various bacteria, but the most important one is Bacillus subtilis, a kind of bacteria. This bacterium produces a powerful enzyme that breaks down protein and starch, and this plays a crucial role in creating a unique Korean flavor.

However, conventional traditional meju is limited to bean meju mainly made of soybeans, so that the flavor of the soy sauce is not varied and is consistent only with the traditional flavor, and fermentation is performed using only rice straw, Bacillus species are hypertrophic and anaerobic bacteria, resulting in abnormal fermentation. As a result, the central part of the meju is spoiled, so that the odor is too strong, the flavor is limited, and the fermentation period is too long.

KR 10-2010-0057561 A KR 10-2012-0015235 A KR 10-2013-0005201 A KR 10-2012-0021418 A

DISCLOSURE Technical Problem Accordingly, the present invention has been made in an effort to solve the above-mentioned problems, and it is an object of the present invention to provide a method of preparing barley meju, which is superior in terms of color and taste, And the like.

In order to solve the above-mentioned problems, the present invention provides a method for producing a hair follicle comprising the steps of: (1) washing the naked barbie or the covering barbell and then water for 2 to 5 hours; (2) steeping the so-called barley for 2 to 3 hours so that the barley is seated and the translucent color is obtained with steam; (3) Stretching barley into a colander and cooling to 12 to 13 캜; (4) a step of putting a bezoat on a fermenter, putting a straw mat on a bezoat, and then putting the chopped barley on a straw mat; (5) the step of covering the strawberry on the barley and wrapping the bezoat; (6) fermenting the mixture in a fermenter at a temperature of 38 to 40 DEG C and a humidity of 70 to 80% for 24 hours; (7) a step of spreading the barley which has been thickened and thickened in a drier, and drying it at a temperature of 50 ° C for 48 hours; (8) separating the roughly crushed barley into dried grains; And (9) pulverizing the barley granules.

Preferably, the straw mat is dried by immersing in a green tea extract for 12 to 24 hours.

Further, the present invention provides a barberry meju produced by the above method.

Also, the present invention provides a barley kochujang containing barley meju produced as described above.

Further, the present invention provides a barley field including barley meju prepared as described above.

The berry meju produced by the production method of the present invention is superior in taste and color to conventional berry meju, and has no odor without abnormal fermentation and can produce a berry meju having a uniform physical property by a relatively simple process , Which is very useful in the fermented food industry.

Fig. 1 is a flowchart showing a process for producing barley meju of the present invention.
Figs. 2 to 11 are photographs showing respective steps of the process for producing barley meju of the present invention.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention have attempted to prepare barley meju having improved functionality by preparing natural barley or barbari according to a natural fermentation method using strawberry to solve the low sensibility of existing barley meju. Here, it is preferable that the naked barley and the covering barrel are used.

Accordingly, the present invention provides a method for producing a hair follicle comprising the steps of: (1) washing the naked barbie or the covering barbicle and then water for 2 to 5 hours; (2) steeping the so-called barley for 2 to 3 hours so that the barley is seated and the translucent color is obtained with steam; (3) Stretching barley into a colander and cooling to 12 to 13 캜; (4) a step of putting a bezoat on a fermenter, putting a straw mat on a bezoat, and then putting the chopped barley on a straw mat; (5) the step of covering the strawberry on the barley and wrapping the bezoat; (6) fermenting the mixture in a fermenter at a temperature of 38 to 40 DEG C and a humidity of 70 to 80% for 24 hours; (7) a step of spreading the barley which has been thickened and thickened in a drier, and drying it at a temperature of 50 ° C for 48 hours; (8) separating the roughly crushed barley into dried grains; And (9) pulverizing the barley granules.

The time referred to in step (1) may be 2 to 3 hours in the summer and 4 to 5 hours in the winter.

The steps (4) to (6) above are characteristic processes of the present invention in which the fermented barley is fermented. First, a large berose woven fabric is put in a wick, a straw brick made by weaving straw is laid thereon, The barley is spread out, and the strawberry is put on it again, and then the strawberry is wrapped with the above-mentioned bezoatum and fermented in the fermenter.

Preferably, the straw mat used in the above steps (4) to (6) is dried by immersing in the green tea extract for 12 to 24 hours. By using the straw mat immersed in the green tea extract, it is possible to suppress the growth of the spore bacteria and to obtain a meju of uniform taste and flavor.

The process according to the present invention makes it possible to produce the barmejas of the present invention. Accordingly, the present invention provides a barmeja prepared by the above process.

The barberry meju of the present invention has uniform physical properties, is free from contamination to germs and is excellent in the sensory properties and is suitable for the production of barley kochujang and barley field as described below.

Accordingly, the present invention provides a barley kochujang containing barley meju prepared as described above.

As a preferred embodiment, the barley kochujang of the present invention can be prepared as follows: 600 g of finely chopped red pepper powder is prepared. Dissolve 300 g of the sun salt in 1.2 L of water. Mix 150g of meju and 150g of barley meal per 600g of red pepper powder and finely crush it. Pour the water from which the salt is melted and stir it evenly. Add 1 kg of oranges made from oranges made from rice to the mixture, and stir well. It is matured for six months in Onggi.

Further, the present invention provides a barley field including barley meju prepared as described above.

As a preferred embodiment, the barley seedling field (seamjang) of the present invention can be manufactured as follows: 500 g of common meju and 500 g of barley meju are roughly ground and mixed. Dissolve 300 g of the sun salt in 1.2 L of water. Add 6% of finely pulverized red pepper seeds to the mixture of boiled meju and barley meju and mix them evenly. Pour the dissolved salt of the salt into the mixture, and stir the mixture evenly. It is matured for six months in Onggi.

Hereinafter, the present invention will be described in more detail with reference to specific examples. The following examples illustrate one preferred embodiment of the present invention, and it is apparent that the scope of the present invention is not to be construed as being limited by the matters described in the following examples.

<Examples>

Example 1

After washing the naked barley, it was soaked in water for 2 hours, and the soaked naked barley was placed on a siru and steamed for 2 hours to give a translucent color. Brewed barley was poured into a colander and cooled to 12 ~ 13 ℃. The bezoat was placed on a fermenter, and a strawberry was placed on the bezoat. Then, the barley was covered with chrysanthemum. . This was fermented for 24 hours at a temperature of 38 ° C and a humidity of 70%, and the barley which had been thickened was transferred to a dryer tray and dried at a temperature of 50 ° C for 48 hours. The dried barley was roughly crushed, and the barley was separated into pieces and the barley granules were pulverized to prepare barley meju. Next, 600 g of finely chopped red pepper powder was prepared, and 300 g of stannic chloride was dissolved in 1.2 L of water. Prepared 150g of red pepper powder and 150g of blooming meju per 600g of red pepper powder prepared, finely crushed and prepared, pouring the water with the salt of the salt, and stirring it evenly. 1kg of oranges made with oranges made of rice were mixed and stirred. Then, onion pots were mixed for 6 months or longer to produce barley kochujang.

Example 2

After washing the naked barley, it was soaked in water for 2 hours, and the soaked naked barley was placed on a siru and steamed for 2 hours to give a translucent color. Brewed barley was poured into a colander and cooled to 12 ~ 13 ℃. The bezoat was placed on a fermenter, and a strawberry was placed on the bezoat. Then, the barley was covered with chrysanthemum. . This was fermented for 24 hours at a temperature of 38 ° C and a humidity of 70%, and the barley which had been thickened was transferred to a dryer tray and dried at a temperature of 50 ° C for 48 hours. The dried barley was roughly crushed, and the barley was separated into pieces and the barley granules were pulverized to prepare barley meju. 500 g of meju and 500 g of barley meju were roughly ground and mixed, and 300 g of the sun salt was dissolved in 1.2 L of water. 60 g of finely pulverized red pepper seeds were added to a mixture of Chamaeus mandarin and Borage Meju, and the mixture was evenly mixed. Water containing the salt dissolved in the mixture was poured into the mixture, stirred and stirred for 6 months or more.

Example 3

The barley kochujang was prepared in the same manner as in Example 1 except that the strawberry was immersed in the extract of Hamcho water for 24 hours and dried at room temperature.

Example 4

The barley kochujang was prepared in the same manner as in Example 2, except that the strawberry was immersed in the Hamcho extract of hot water for 24 hours and dried at room temperature.

Comparative Example 1

A commercially available red pepper paste was used.

Comparative Example 2

Commercially available C soy sauce was used.

Experimental Example

The evaluation results of the following items were evaluated after evaluating an evaluation unit consisting of 30 persons from the above-mentioned Examples 1 to 4, Comparative Example 1 and Comparative Example 2, and the results are shown in Table 1.

Evaluation results sample color incense Salty taste Richness Overall likelihood Example 1 4.3 4.3 4.1 4.2 4.3 Example 2 4.4 4.1 4.2 4.0 4.3 Example 3 4.6 4.4 4.5 4.5 4.4 Example 4 4.5 4.6 4.4 4.3 4.5 Comparative Example 1 3.1 3.5 3.3 3.5 3.4 Comparative Example 2 3.0 3.3 3.6 3.4 3.3

As shown in Table 1, the intestines of Examples 1 to 4 of the present invention exhibit superior sensory properties in terms of color, flavor, salty taste, and overall taste as compared with commercial products of Comparative Example 1 and Comparative Example 2 Could know.

Claims (5)

delete delete Borage meju produced by the following steps:
(1) washing the naked barbarians or the naked barbarie for 2 to 3 hours in water during summer and 4 to 5 hours in water in winter;
(2) steeping the so-called barley for 2 to 3 hours so that the barley is seated and the translucent color is obtained with steam;
(3) Stretching barley into a colander and cooling to 12 to 13 캜;
(4) Fermenter Place the bezoat on the beaker and immerse the bean chocolate extract in the extract of green tea leaves for 12 to 24 hours to dry the dried bean jelly.
(5) the step of covering the strawberry on the barley and wrapping the bezoat;
(6) fermenting the mixture in a fermenter at a temperature of 38 to 40 DEG C and a humidity of 70 to 80% for 24 hours;
(7) a step of spreading the barley which has been thickened and thickened in a drier, and drying it at a temperature of 50 ° C for 48 hours;
(8) separating the roughly crushed barley into dried grains; And
(9) Grinding the barley granules. A barley kochujang prepared by the following steps using the barley meju according to claim 3:
(a) preparing 600 g of finely chopped red pepper powder;
(b) dissolving 300 g of the salt in 1.2 L of water;
(c) mixing 150 g of bamboo shoots and 150 g of bamboo shoots per 600 g of red pepper powder and crushing them finely;
(d) pouring the molten salt of step (b) into the crushed product prepared in step (c), and stirring the crushed product evenly;
(e) adding 1 kg of crude oat made with rice to the mixture in step (d), and stirring the mixture evenly;
(f) aging the mixture prepared in the step (e) in an Onggi for 6 months or more. A barley herb prepared by the following steps using the barley meze according to claim 3.
(a) roughly grinding and mixing 500 g of marinade and 500 g of barley meju;
(b) dissolving 300 g of the salt in 1.2 L of water;
(c) adding 6 wt% of finely pulverized red pepper seeds to the mixture of common meju and barley meju, and mixing them evenly;
(d) pouring the molten salt of the salt of step (b) into the mixture of step (c) and stirring the mixture evenly;
(e) stirring the mixture prepared in step (d) for 6 months or more in a pot.

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