KR101991871B1 - Methods for manufacturing the fermented soybeans containing Seafood - Google Patents

Abstract

The present invention relates to a method for producing meju (a brick of dried fermented soybeans) containing seafood. The present invention has following effects. According to the present invention, the toughness of seafood contained in the meju is reduced, and functional ingredients contained in the seafood are well absorbed by the meju to improve health functions and flavor of the meju. Moreover, during dry fermentation of meju, there is an effect of maintaining the proper temperature and humidity for the growth of beneficial bacteria.

Description

[0001] Description [0002] METHOD FOR MANUFACTURING MEZU WITH SEAFLOWS [0002]

The present invention relates to a method for producing meju containing seafood, and more particularly, it relates to a method for producing meju containing seafood, and more particularly, to improve the quality and quality of nutrients of seafood such as seaweed, And a method for producing meju containing improved seafood.

Korea has been using beans from whales to soak meju and soak it. Meju is a raw material of various kinds of soy sauce, soybean paste, kochujang and so on.

The soybean contains nutrients such as 8.6% moisture, 40% protein, 18% fat, 3.5% fiber, 4.6% ash, 4.4% pentanoic acid and 7% sugar.

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It is the reproductive organs of the seaweed, which is rich in dietary fiber alginate, and the midende and omnidia contain unsaturated fatty acids, EPA and DHA.

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However, in spite of various functional ingredients, the value of the food was often underestimated. In addition, there is a problem that seafood such as Gypsum, Middude, and Omani have a hard texture, which makes it difficult for a child with weak chewing power or an aged person with poor teeth condition to ingest.

Registration No. 10-1434527 (Aug. 20, 2014)

The present invention improves the quality of seafood and improves nutrition and flavor by adding seafood that has undergone a proper processing so that the functional ingredients contained in seafood can be extracted during the process of making meju, The present invention provides a method for producing meju containing seafood which can maintain an appropriate temperature and an appropriate humidity in the meju.

A method for preparing meju containing at least one seafood selected from the group consisting of a fish meal, a fish meal, a fish meal, a fish meal, a fish meal, a fish meal, (Step S400), a predetermined amount of the boiled bean pellets (100) is removed, and the remaining beans are further boiled (S500). The remaining boiled beans are then crushed to prepare a bean paste (200) (S600). In step S700, the first mixed dough 400 is formed by adding the seafood 300 processed in step S100 to the bean paste 200 formed in step S600. In step S500, The second mixed dough 500 is formed by wrapping the removed soybean grains 100 in the first mixed dough 400 formed in step S700 in operation S800. Forming a meju mass 600 (S900), drying the semi-dried meju block But the Li taken out 600 in the forming mold comprises a step (S1000) of dry fermentation, the step S100 is

(S130) washing the seaweed, watering the washed seaweed (S120), drying the soaked seaweed (S130), spraying a predetermined amount of water on the surface of the dried seaweed (S140 (S150) of cutting the seaweed sprayed on the surface of the predetermined amount of water (S160); and cutting the pierced seafood into a predetermined number (S160), wherein the pore in the step S150 is an embossing portion A step S152 of passing the seafood through the roller 900 formed with the needle roller 920 and a step S154 of pressing the stamp 1000 with the needle portion 1020 formed on the seafood passing through the roller 900, In step S600, boiled crab is added and crushed. In the drying fermentation in step S1000, the semi-dried meju lump 600 is bundled with a sterilized rice straw string, and then a rotating unit 800, a wind sensing sensor 820, Hanging on the cradle with the control part (S1010) and placing the rice straw membrane 700 between the meju blocks 600 suspended from the cradle (S1020). The wind sensing sensor 820 senses the wind direction and the wind speed, The rotating means 800, which receives the operation signal, sends an operation signal to the rotating means 800 so as to rotate the stand with the wind direction detected by the wind detecting sensor 820, ) Is rotated so that the seats are rotated.

According to the present invention, the quality of seafood contained in meju is improved, the functional ingredients contained in seafood are absorbed well in meju, and the health improving function and flavor of meju is improved. In addition, The proper temperature and proper humidity can be maintained.

FIG. 1 is a flow chart showing an embodiment of a method for manufacturing a seafood-containing meju according to the present invention.
2 is a flowchart illustrating an embodiment of a process for processing seafood according to the present invention.
FIGS. 3 and 4 are views showing a step S152 of passing seafood through a roller provided with an embossed portion according to the present invention.
5 is a view showing a step (S154) of stamping and pressing a stamp having a needle part in seafood according to the present invention.
6 (a) and 6 (b) show a state where a first mixed dough is formed by adding seafood processed into bean paste according to the present invention, and Fig. 6 (c) 2 Represents the formation of mixed dough.
7 is an enlarged view of part A of Fig.
8 is a view showing a step (S1000) of drying and fermenting Meju mass according to the present invention.
9 is a view showing a state in which the Meju mass and the rice straw film of FIG. 8 are rotated in the R direction about the rotation axis M. FIG.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings. However, the scope of the present invention should be understood from the description of the claims. Further, the description of known technology which obscures the gist of the present invention is omitted.

It is to be understood, however, that the present invention is not limited to the illustrated embodiments, and that various changes and modifications may be made without departing from the spirit and scope of the invention. .

In the present invention, seafood refers to one or more food ingredients selected from the group consisting of imperishable, non-edible, and omnidia. For the sake of simplicity, only the figures are shown in each figure.

FIG. 1 is a flow chart showing an embodiment of a method of manufacturing a meju containing seafood according to the present invention, FIG. 2 is a flowchart showing an embodiment of a process of processing seafood according to the present invention, FIG. 4 shows a step (S152) of passing seafood through a roller formed with embossed portions according to the present invention, FIG. 5 shows a step (S154) of stamping and pressing a stamp having a needle portion formed in seafood according to the present invention, (a) and (b) show a state in which a first mixed dough is formed by adding seafood processed into bean paste according to the present invention, and Fig. 6 (c) shows a state in which bean sprouts are wrapped in a first mixed dough, Fig. 8 shows a step (S1000) of drying and fermenting meju lumps according to the present invention, Fig. 9 is a view showing a state where Meju lump and rice straw film of Fig. 8 R direction in Fig.

Referring to FIG. 1, a process for producing seafood-containing meju according to the present invention will be schematically described.

The method for manufacturing meju containing seafood according to the present invention comprises the steps of processing seafood (S100), washing the soybeans (S200), soaking the washed soybean (S300), boiling the soaked soybeans (S600); and a step (S600) of grinding the remaining soybeans (S600). The soybean paste (S600) formed in the step S600 (S700) of adding the seafood processed in step S100 to the first mixed dough formed in step S700, and forming a first mixed dough by adding the processed seafood to the first mixed dough in step S100 Drying the semi-dried meju mass, and drying and fermenting the semi-dried meju mass (S1000). The method includes the steps of: forming the first mixed dough in a mold and semi-drying the semi-dried meju lump in step S800; .

Hereinafter, a method for producing meju containing seafood will be described in detail for each step.

Step S100: Processing the seafood

FIG. 2 shows an embodiment of a method for processing seafood according to the present invention, in which seafood is processed so that nutrients contained in seafood can be extracted well.

Seaweeds such as shrimps have abundant nutrients, but they are limited in their ability to be used as foods due to their tough texture. When the seafood is processed (step S100), the tough properties are improved and the functional ingredients contained in the seafood can be extracted well There are advantages.

Referring to FIG. 2, the step S100 includes a step S110 of washing the seafood, a step S120 of immersing the washed seafood, a step S130 of drying the soaked seafood, Spraying a predetermined amount of water (S140), puncturing the seaweed sprayed on the surface with the predetermined amount of water (S150), and cutting the punctured seafood to a predetermined number (S160).

Step S110 will be described. This step is to wash the seafood.

The method of washing seafood is to wash it more than once with water or saline solution. It is preferable that the salinity of the seafood is removed through the washing, and that the salinity of the saline solution is less than 4%, but the concentration can be increased or decreased.

Step S120 will be described. This step is to soak the washed seafood.

The washed seafood is immersed in water to allow the seafood to absorb moisture. It is preferable to immerse the seafood in the water for 5 hours or more in order to allow the seawater to sufficiently absorb the water, but the time can be increased or decreased.

When the seafood is sufficiently watered, the fibrous tissues of the seafood are swollen as moisture is filled between the fibrous tissues of the seafood.

Step S130 will be described. This step is a step of drying the soaked seafood.

When the soaked seafood is dried for 5 hours or more, the expanded fibrous tissue contracts. However, since the predetermined expansion state is maintained without shrinking to the pre-infiltration state, the quality of the seafood is improved.

On the other hand, if the step of watering the seafood (S120) and the step of drying the seafood (S130) are repeatedly performed, the fibrous tissue is further expanded and the quality of the seaweed is further improved.

Step S140 will be described. This step is a step of spraying a predetermined amount of water onto the surface of the dried seafood.

Dried seafood is very susceptible to crushing by the pressure of the roller 900 when passing through the rollers 900 to be described later because the internal stress is very low. The process of passing the dried seafood through the roller is shown in Figs. 3 and 4. Fig.

That is, in order to prevent crushing by the pressure of the roller 900, a predetermined amount of water is sprayed on the surface of seafood to secure a predetermined internal stress.

Step S150 will be described. In this step, the predetermined amount of water is sprayed on the surface of the seaweed.

The pore in step S150 includes passing the seafood through the roller 900 having the embossed portion 920 formed therein and pressing the stamp 1000 having the needle portion 1020 formed thereon through the roller 900 (Step S154).

Step S152 will be described. This step is to pass the seafood to the roller 900 where the embossing portion 920 is formed, and FIGS. 3 and 4 are views showing the step S152.

3 and 4, when the seaweed 300 is passed through the embossed roller 900, the cell wall surrounding the seafood 300 is recessed by the embossed portion 920, 320 are formed.

The seaweed 300 formed with the depressions 320 is buried in the predetermined amount of depression 320 when the beans dough 200 is burnt with the bean paste 200 (FIG. 6) to be described later.

Step S154 will be described. FIG. 5 is a view showing the step S154 as a step of stamping and pressing a stamp 1000 having a needle part 1020 formed on a seaweed having passed through the roller 900. FIG.

5, when the stamp 1000 having the needle part 1020 formed therein is pressed on the seafood 300 that has passed through the roller 900, the needle part 1020 penetrates through the fibrous tissue, 340 are formed.

The tongue 340 functions as a nutrient migration path between the seafood 300 and the bean paste 200 to be described later. In particular, unlike the common seaweed body, the non-seaweed portion is intricately shaped and has a high strength. Therefore, even after the step S152, it is required to undergo a perforation process in the step S154. However, surface scratches are formed up to the inner depth of the southern portion, And the functional ingredient contained in the soy sauce is also flowed toward the bean paste 200.

Step S160 will be described. This step is a step of cutting the percolated seafood 300 into a predetermined number.

That is, in order to allow the nutrients contained in the seafood 300 to be uniformly absorbed into the meju, the seaweed 300 is cut into a predetermined number to widen the surface area where nutrients can be extracted.

However, after the seafood 300 is cut, the seaweed is discharged to the cut surface and the functional ingredient is lost. In order to minimize the loss of the functional ingredient, a step of S700, that is, a step of adding to the bean paste 200 It is preferable to cut it immediately before.

Step S200: Step of washing soybeans

Pick a chaff, pick up the foreign matter, clean only the thick and thick pieces of rice, and wash it with clean water.

Step S300: the step of soaking the washed soybeans

It is preferable to immerse the soybeans which have been cleaned after washing for at least 12 hours at room temperature, but the time can be increased or decreased.

Step S400: Step of boiling the soaked soybeans

The soaked soybeans are cooked using a boiling machine. It is preferable that the mixture is heated at 110 DEG C for 15 to 30 minutes, but the temperature and time can be increased or decreased.

Step S500: A predetermined amount of the boiled bean grains is removed, and the remaining beans are further boiled

A predetermined amount of the boiled bean pellets (100, FIG. 6) is taken out and stored separately. It is preferable that 50 to 60 parts by weight be removed from 100 parts by weight of boiled soybeans, but it is needless to say that the amount can be reduced or increased.

6 (c)). The dried soybean kernel 100 is dried and fermented in a state of being wrapped in a second mixed dough 500 to be described later (see FIG. 6 (c) There is an advantage that the texture of the bean grains 100 is improved by chewing.

It is preferable that the remaining soybeans are cooked for 5 to 10 minutes more, but the time can be increased or decreased.

Step S600: Step of crushing the remaining boiled soybeans to form bean paste

The bean paste (200) formed by crushing the remaining soybeans has high fluidity. Therefore, it can be well packed in the depressed portion 320 of the seafood processed in the step S100.

On the other hand, in step S600, boiled crab can be added, and the remaining beans and boiled crab can be wiped out together. Crab meat not only contains a lot of nutrients such as taurine and omega-3, but also has the advantage of improving flavor when crushed with beans.

Step S700: Adding the seafood processed in the step S100 to the bean paste formed in the step S600 to form a first mixed dough

FIGS. 6 (a) and 6 (b) show a state where a first mixed dough is formed by adding seafood processed into bean paste according to the present invention.

6 (a) and 6 (b), the seaweed 300 processed in step S100 is added to the bean paste 200 formed in step S600, . In this process, the bean paste 200 is buried in the depression 320 formed in the processed seafood at a predetermined amount.

Fig. 7 is an enlarged view of part A of Fig. 6 (b), showing the nutrient exchange process of the seafood 300 and the bean paste 200 in detail.

7, the functional ingredient contained in the seafood 300 is extracted out of the seafood 300 along the tread 340 by a capillary (osmotic pressure) phenomenon, and the bean paste (Not shown). Also, the functional ingredient contained in the bean paste 200 can be absorbed into the seafood 300 along with the tread 340.

On the other hand, if the seafood 300 is added before the bean paste 200 is cooled, the fibrous tissue of the seafood 300 in contact with the bean paste 200 is expanded due to the thermal energy of the bean paste 200. Accordingly, there is an advantage that the exchange of functional components between the seafood 300 and the bean paste 200 is improved.

In step S800, the soybean grains isolated in step S500 are wrapped in a first mixed dough formed in step S700 to form a second mixed dough

Fig. 6 (c) shows a state in which bean grains are wrapped in a first mixed dough to form a second mixed dough.

6 (c), the bean grains 100 are wrapped with the first mixing dough 400, and thus the beneficial bacteria that have entered into the cracks of the outer surface in the drying process soak into the bean grains 100 Thereby promoting the growth and fermentation of bacteria.

In operation S900, the second mixed dough is placed in a molding mold and semi-dried to form a meju lump

The second mixed dough 500 is put into a forming mold having a predetermined size and shape, and then semi-dried to form the meju lump 600.

Here, the semi-dry bowl is formed by rolling the second mixed dough 500 contained in the forming die until the surface of the second mixed dough 500 is decorated, and the drying time is preferably 20 to 30 hours, Can be added or subtracted.

The forming shape is a shape that is usually formed, and may be a rectangular parallelepiped, a cylindrical shape, a circular shape, a spherical shape, or the like.

S1000: Step of removing the semi-dried meju mass from a mold and drying and fermenting

Hereinafter, step S1000 will be described with reference to FIGS. 8 and 9. FIG.

FIG. 8 is a view showing a step (S1000) of drying and fermenting Meju mass according to the present invention, and FIG. 9 is a view showing a Meju mass and a rice straw film of FIG. 8 rotated in the R direction about the rotation axis M .

The dry fermentation in step S1000 includes a step S1010 of binding the semi-dried meju block 600 with a disinfected rice straw string and then hanging the semi-dried meju block 600 on a cradle having a rotating unit 800, a wind sensor 820 and a control unit, (Step S1020) of placing the straw straw 700 between the meju lumps 600 suspended from the cradle.

Step S1010 will be described. In this step, the semi-dried meju block 600 is bundled with a sterilized rice straw string, and then the bar is hooked to a cradle having a rotating unit 800, a wind sensing sensor 820 and a control unit.

Traditionally, in late autumn to winter, meju lumps (600) were tied to a straw straw and hung on the wall. In this case, there is a problem that the meju lump (600) is contaminated by harmful germs attached to the rice straw and the flavor of meju is not uniform.

In order to prevent the meju from being contaminated by harmful germs, it is preferable to use sterilized rice straw rope to bind the meju lump 600.

Step S1020 will be described. This step is to place the straw straw 700 between meju blocks 600 suspended from the cradle.

Since the rice straw membrane 700 has the characteristics of dehumidification and windshielding functions, the rice straw membrane 700 serves to maintain the temperature and humidity of the surrounding air around the meju mass 600 at a proper level at which the beneficial bacteria can reproduce well.

Also, there is an advantage that a large amount of Bacillus bacteria distributed in a limited space between the rice straw membrane 700 can be absorbed in meju in various forms by air.

Bacillus subtilis is a microorganism that produces a large amount of protease, a protease. When the bacterium is propagated to the boiled soybean, many proteins are decomposed to increase the taste and digestibility.

Meanwhile, the proper temperature and proper humidity should be maintained in order to uniformly propagate the white fungus and the yeast fungus, which are fungi useful for the meju lump (600), during the meju lump (600) dry fermentation evenly in the meju lump (600) It is influenced by strength and direction.

That is, it is necessary to arrange the straw straw 700 in a direction in which strong winds are blown to protect meju lumps 600 from strong winds.

However, due to the weather conditions in Korea, where wind direction and wind speed change frequently, such protection is difficult.

As a solution to such a problem, FIGS. 8 and 9 show a rotation means 800 including a wind sensor 820 and a control unit.

Here, the wind sensing sensor 820 is a device for sensing wind direction and wind speed, and the control unit sends an operation signal to the rotation means 800 so as to rotate the mount with the wind direction sensed by the wind sensing sensor 820, The rotating means 800 is a device for rotating the meju mass 600 and the rice straw 700 around the rotation axis M so that the rice straw membrane 700 is positioned perpendicular to the detected wind direction.

8 and 9, when the wind sensing sensor 820 senses the wind direction W and the rotary means 800 rotates the rotary shaft M so that the straw straw 700 is positioned in the wind direction W, By rotating the meju lumps 600 and the straw straw 700 centrally, the meju lumps 600 are protected from strong winds.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be clear to those who have knowledge.

100 bean grains
200 bean paste
300 seafood
320 depression
340 other
400 first mixed dough
500 second mixed dough
600 meju chunks
700 straw straw membrane
800 rotation means
820 Wind sensor
900 rollers
920 Embossing section
1000 stamps
1020 needle portion

Claims (4)

1. A method for producing meju containing at least one seafood selected from the group consisting of Glycine max,

Processing the seafood (S100);
Washing the soybeans (S200);
Watering the washed soybeans (S300);
Boiling the soaked soybeans (S400);
A step of removing a predetermined amount of the boiled bean grains 100 and further boiling the remaining beans (S500);
A step (S600) of grinding the remaining boiled soybeans to form bean paste (200);
In step S700, the first mixed dough 400 is formed by adding the seafood 300 processed in step S100 to the bean paste 200 formed in step S600.
(S800) forming the second mixed dough 500 by wrapping the soybean grains 100 removed in the step S500 in the first mixed dough 400 formed in the step S700;
(S900) forming the meju lump (600) by semi-drying the second mixed dough (500) after putting it in a mold;
(S1000) of taking out the semi-dried meju blocks 600 from a mold and drying and fermenting them,

In operation S100,
Washing the seafood (S110);
Watering the washed seafood (S120);
Drying the soaked seafood (S130);
Spraying a predetermined amount of water on the surface of the dried seafood (S140);
(S150) of piercing the seaweed sprayed on the surface with the predetermined amount of water;
(S160) cutting the percolated seafood to a predetermined number,

In step S150,
A step S152 of passing seafood through the roller 900 on which the embossing portion 920 is formed,
(S154) of stamping a stamp (1000) having a needle part (1020) on the seafood passing through the roller (900)

In step S600, boiled crab is added to crush,

The dry fermentation in the step S1000
Drying the semi-dried meju block 600 with a sterilized rice straw string, and then hanging the semi-dried meju block 600 on the upper portion of the cradle in which the rotating unit 800, the wind sensor 820 and the control unit are formed (S1010)
(Step S1020) of placing the straw straw 700 between the meju lumps 600 suspended from the cradle,

The wind sensing sensor 820 senses wind direction and wind speed,
The control unit sends an operation signal to the rotating means 800 so as to rotate the cradle with the wind direction sensed by the wind sensing sensor 820,
Wherein the rotating means (800) receiving the operating signal rotates the cradle so that the straw straw (700) is positioned perpendicular to the sensed wind direction.











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