KR102364727B1 - Method for fabricating - Google Patents

Abstract

The present invention relates to a method for manufacturing aerobic natto granules, and more specifically, to provide natto (cheonggukjang) containing mulberry leaves and pine needles, which are said to be beneficial to our body when ingested.
In particular, it is intended to provide a technology for blocking and blocking the peculiar smell of cheonggukjang by coating mulberry leaf powder and pine needle powder on cheonggukjang bunbal pills.

Description

Method for manufacturing aerobic natto granules {METHOD FOR FABRICATING}

The present invention relates to a method for manufacturing aerobic natto granules, and more specifically, to provide natto (cheonggukjang) containing mulberry leaves and pine needles, which are said to be beneficial to our body when ingested.

In particular, it is intended to provide a technology for blocking and blocking the peculiar smell of cheonggukjang by coating mulberry leaf powder and pine needle powder on cheonggukjang bunbal pills.

Cheonggukjang is a fermented food made from fermented baektae. It is manufactured by fermenting steamed baektae using Bacillus sp. It is considered to be a way of ingestion. Cheonggukjang contains dietary fiber, phospholipids, isoflavones, phenolic acid, saponins, oligosaccharides, etc. for the promotion of human health in addition to the nutrients originally contained in soybeans. Beneficial effects such as immune enhancement, antioxidant, and anticancer properties are widely known.

In Japan, natto, a white fermented food similar to cheonggukjang, is consumed a lot, and it is consumed steadily due to a thick consumer base.

In Korea, consumption of cheonggukjang has not increased significantly due to concerns about the smell, and products in a form that can satisfy the needs of young consumers are not sufficiently produced.

Currently, traditional cheonggukjang, which is fermented with natural fermentation and rice straw, is unsanitary and, in particular, has poor reproducibility, and cannot guarantee uniform quality and sustainability, making it difficult to mass-produce it. In addition, there are many difficulties in long-term storage and distribution due to poor storage properties. Accordingly, there is a need for the development and research of cheonggukjang with improved functionality and sensuality.

In relation to natto aerobic fermented cheonggukjang, utility model publications 20-1995-0016286 and 20-1995-0016287 provide a heat-insulating rice cooker type cheonggukjang fermenter to ferment the cheonggukjang under the optimal conditions, the fasteners are gibbed and air is circulated around the periphery. Although the internal container of cheonggukjang has been disclosed, it is only at the level that an internal container that can easily manufacture cheonggukjang is disclosed. It was not intended to be uniform.

Patent Laid-Open 10-2005-0042277 discloses instant saengcheong-gukjang in which naphtobacterium (natto bacterium) is blended with aseptically boiled soybeans and fermented in an internal container, but the focus is on ease of ingestion, and flavor It does not suggest uniform fermentation conditions considering the overall conditions of the fermentation chamber.

Utility model registration 20-0346934, 20-0346942, 20-0395044, Patent Publication 10-2009-0004397, Patent Registration 10-0638933, etc. disclose containers necessary for the production of cheonggukjang, but it is only about the convenience of manufacturing cheonggukjang, As in the present application, it cannot be considered that the overall conditions of the fermentation chamber and the uniformity of the degree of fermentation for each individual vessel are taken into consideration.

Patent Registration No. 10-1583549, related to atopy improvement, and more specifically, relates to a method for manufacturing cheonggukjang-hwan for improving atopy containing wild wild plants.

In addition, although a number of methods for manufacturing cheonggukjang using ginseng root, bamboo salt, various plant extracts, mushroom extracts, seafood, etc. have been disclosed, it is only for nutritional enhancement of various components, so the problem or technology to be solved by the present invention far from ideology.

The present invention relates to a method for manufacturing aerobic natto, and provides natto containing mulberry leaves and pine needles, which are beneficial to our body when ingested.

In addition, mulberry leaf powder and pine needle powder are mixed with cheonggukjang granules (including coating) to provide a technology for blocking and blocking the characteristic odor of cheonggukjang.

Looking at the manufacturing method with reference to the accompanying drawings as follows.

The method for manufacturing natto granules of the present invention is largely composed of washing and foreign matter removal step (S1), water immersion step (S2), steaming step (S3), fermentation preparation step (S4), and fermentation step (S5), and after the fermentation step may consist of a packaging step (S6) of directly packaging, or may consist of a packaging step (S6) after drying and pulverizing steps (S5a).

In the present invention, after the drying step (S8), each of the natto granules is placed in a plurality of trays 100 having a horizontal and vertical width and in the form of a sieve, and the plurality of trays 100 are stacked on the cart 200 and transferred to a high-temperature drying room. Then, through the spraying device installed on the upper side of the tray 100, the mixed powder mixed with mulberry powder and pine needles powder is sprayed with water toward the tray 100, while the vibration of the upper side of the cart 200 through the vibration means 300 Part 210 vibration is applied to the natto granules to coat the mixed powder, so it has an effect of blocking the peculiar smell of cheonggukjang, and the color of pine needles is coated on cheonggukjang, so it is very beneficial because it has an effect that consumers who dislike (color) of cheonggukjang prefer it It can be called an invention.

The above-mentioned effects are further revealed in the specific content.

1 is a process diagram of a method for producing aerobic natto granules of the present invention;
2 is another process diagram of the method for manufacturing aerobic natto granules of the present invention;
3 is an explanatory view of the present invention;

Looking at the manufacturing method with reference to the accompanying drawings as follows.

The method for manufacturing natto granules of the present invention is largely composed of washing and foreign matter removal step (S1), water immersion step (S2), steaming step (S3), fermentation preparation step (S4), and fermentation step (S5), and after the fermentation step may consist of a packaging step (S6) of directly packaging, or may consist of a packaging step (S6) after drying and pulverizing steps (S5a).

The washing and foreign matter removal step (S1) is a step of using soybean containing domestic white fermented soybean as a raw material, and washing the fermented raw material and removing foreign substances, using various methods such as ultrasonic waves, conveyors, nozzles, etc. known in the art. can be washed

Preferably, the white ashes are put into the transfer tank, and then transferred to the washing tank through the conveying pipe by the submersible pump, washed through the motor in the conveying tank, and the washed white ashes can accommodate an amount of 500 to 1,000 kg. transferred to the steam pressure cooker. During the transfer process, the washed white ashes pass through a stone mill to filter out foreign substances.

The water immersion step (S2) is a step of immersing the washed baektae in water, the weight of water is 2 to 5 times the weight of baektae, and the immersion time is 6 to 12 hours.

If the water immersion time is less than the above numerical range, there is a risk of deterioration of the flavor of the finally prepared cheonggukjang because the white rice is not sufficiently blown. Not only that, but also problems such as deterioration or deterioration of quality, concerns about spoilage, and delay in manufacturing time may occur.

The steaming step (S3) is a step of steaming the white rice soaked in the water immersion step (S2) at a temperature of 95 ~ 105 ℃.

When steaming under the above conditions, it can be steamed more quickly than when steaming under steam pressure conditions, and the steam pressure is 1-3 kg/cm 2 .

If the steaming time is less than 15 hours, it is not preferable in that the fermentation time of the fermentation step is excessively required because sufficient steaming of the baektae is not performed, there is a possibility that the fermentation itself is not performed well, and it may cause a decrease in flavor. .

In addition, if the steaming time exceeds 20 hours, due to excessive steaming, the moisture content of the white ashes increases excessively, loss of nutritional value occurs, and there is a risk of spoilage in the fermentation step.

The Bacillus subtilis strain culture medium is a culture medium pre-cultured for 12 hours in TSB (Tryptic Soy Broth) medium, 0.5 to 5 parts by weight, preferably 1 to 3 parts by weight, inoculated to 100 parts by weight of steamed baektae and uniformly mixed. Aerobic fermentation of cheonggukjang can be significantly shortened than before.

When the mixing ratio of the strain culture medium is added to less than 0.5 parts by weight, the effect of promoting fermentation according to the culture medium is insignificant, and when it is added in excess of 5 parts by weight, the concentration of the strain increases and there is a deviation in the degree of fermentation during the fermentation period. Since there is a risk of occurrence, it is preferable to inoculate at a concentration of the culture solution within the above numerical range.

In the fermentation step (S5), the relative humidity in the fermentation chamber can be maintained at 90 to 98%, and the aerobic fermentation is promoted by controlling the humidity through the mist generators respectively installed at the top of the four corners of the fermentation chamber.

The temperature of the fermentation chamber is maintained at 35 to 45 °C, preferably 40 to 41 °C.

The fermentation time in the fermentation chamber is 35 to 40 hours, preferably 37 to 40 hours, and the adjustment of about 1 to 2 hours by determining the degree of fermentation can be increased or decreased by those skilled in the art.

Conventionally, during mass production of cheonggukjang, most methods are to put white fermented fermented fermented rice in a large container, basket, sack, or the like, and ferment it naturally in a fermentation room.

During fermentation, when aerobic Bacillus single bacteria is inoculated, fermentation is performed quickly, suppressing the generation of a foul odor of conventional cheonggukjang, nutrient components of cheonggukjang can be sufficiently ingested, and the taste can be adjusted to a good state.

Bacillus single bacteria to be inoculated include Bacillus subtilis, etc., and is not particularly limited as long as it is a seed for natto aerobic fermentation cheonggukjang shown in the prior literature.

The drying and grinding step (S5a) is transferred to a dryer after the fermentation step (S5) is completed, and dried at a temperature of 60 to 70° C. for 20 to 30 hours,

It can be transferred to a grinder and pulverized to a particle size of 200 to 500 mesh, preferably 300 to 400 mesh, and then packaged in powder form.

[Example 1]

500 kg of white rice was steamed at a temperature of 105° C. for 18 hours. Inoculate 1.4% of the weight of the steamed white embryo with a culture solution of the Bacillus subtilis strain pre-cultured in TSB (Tryptic Soy Broth) medium for 12 hours, mix uniformly, and put a predetermined amount on a tray (100) (200) ) and placed on the bogie.

The temperature of the fermentation chamber was maintained at 42° C., the humidity was 95%, and the air flow rate was 0.3 m/s, but intermittently controlled based on the humidity maintenance, and fermented for 39 hours.

The aerobic fermented cheonggukjang is dried and pulverized, then put into packaging and commercialized as a product. When packaging the cheonggukjang as a product, a small amount of oat powder, mulberry leaf powder and pine needle powder are mixed, then molded into granules, dried and packaged.

The following manufacturing method will be described.

An object of the present invention is to provide healthy natto granules containing mulberry leaf powder rich in dietary fiber and pine needle powder that helps to recover from fatigue.

First, a preparation step of preparing water so that the white powder and water to be added are 1:15 to 1:2 by volume; S1

Bean steaming step of increasing beans through a steamer after the preparation step; S2

An inoculation step of inoculating Bacillus spp. to the steamed beans after the bean increase step; S3

Fermentation step of fermenting in a fermentation chamber after the inoculation step; S4

Freeze-drying step of freeze-drying after the fermentation step; S5

Grinding step of pulverizing to a powder form after the freeze-drying step; S6

After the grinding step, a small amount of oat powder, mulberry leaf powder and pine needle powder are mixed with the natto powder pulverized in the crushing step (S6) and formed into granules by forming granules; S7;

A drying step of drying after the forming step into the granules; S8

A screening step of sorting the molded natto granules by size after the drying step; S9

A packaging step of packaging the natto granules after the selection step; consists of S10.

After the drying step (S8), each of the natto granules is put in a plurality of trays 100 having a horizontal and vertical width and in the form of a sieve, and the plurality of trays 100 are stacked on the cart 200 and transferred to a drying room at a high temperature. (100) Through the spraying device (corresponding to the powder nozzle) installed on the upper side, the mixed powder mixed with the mulberry powder and the pine needle powder is sprayed with water toward the tray 100 while the vibration means 300 is used to spray the bogie 200. It further includes a coating step (A1) of coating the mixed powder on the natto granules by giving vibration to the vibrating part 210 on the upper side.

The following describes the tray as follows.

One end of the tray 100 in the longitudinal direction is bent upward as if drawing a circle in one direction to form a natto granulation guide tube 110 with the curved end facing the tray 100 plane to form the tray 100 It is seated obliquely on the vibrating part 210 of the bogie 200

When the tray 100 and the vibrating part 210 vibrate by the vibrating means 300 in a state where the natto granulation guide tube 110 is at the upper end 220 of the inclined surface of the vibrating part 210, natto granules It moves along the inclined surface 120 by this vibration and is guided in a bending direction by the natto granule guide tube 110 to fall into the tray 100.

Then, the natto granules are dried evenly while continuously turning over under the guidance of the natto granule guide tube 110 .

An embodiment according to the above configuration will be described as follows.

When the vibration separator 310 mounted on the cart 200 vibrates (functions the same as the vibration separator), the tray 100 seated on the vibrating part 21 of the cart 200 inclinedly vibrates.

With the vibration, the natto granules accommodated in the tray 100 vibrate and roll around. At this time, the mixed powder is sprayed toward the granules through the powder nozzle 400, and water in the form of mist is granulated through a separate spray device 410 at the same time. When sprayed on the natto granules, the mixed powder is coated.

After that, if you stop spraying and spraying for a while, the granules are dry, so if you apply vibration to the tray 100 again after that, the granules with light specific gravity and granules with heavy specific gravity are divided in the vibration process. The light granules move on the inclined surface of the tray 100 and heavy granules move down the slope of the tray.

Then, if the mixed powder is sprayed again with water on the granules moving on the tray, the mixed powder is coated again and becomes similar to the size of the granules moving downward.

After that, the granules are moved to the bottom of the tray by automatically giving a gradient through the mechanical device (not shown) of the vibrating part 210 supporting the tray 100 to change the inclination surface of the tray to move the granules moving upward to the bottom of the tray. After making it evenly distributed, dry again in that state.

The above methods were confirmed by the present inventors through experiments.

The technology for the vibration separator is a specific gravity separator of Notice No. 1995-0006220 (a to-be-sorted material containing granular materials with different specific gravity is supplied on a vibrating plate, and a to-be-sorted object with a small specific gravity is floated by the pressurized air, , flows downward along the inclination of the diaphragm, and is discharged through the first gate placed at the lower end of the diaphragm, while the object to be sorted with a large specific gravity is moved in a predetermined direction on the diaphragm according to the vibration of the diaphragm It relates to a specific gravity separator that is discharged through a second gate installed at a predetermined position on the diaphragm.) Therefore, detailed description of the bogie and tray of the present invention is omitted.

100: tray 200: cart
210: vibration part 300: vibration means
A1: Coating step S1: Cleaning and foreign matter removal step
S2: water immersion step S3: steaming step
S4: Fermentation preparation step S5: Fermentation step
S5a: crushing step S6: packaging step

Claims (1)

A preparation step of preparing water so that the white powder and water to be added are 1:15 to 1:2 by volume; S1
Bean steaming step of increasing beans through a steamer after the preparation step; S2
Inoculation step of inoculating Bacillus subtilis to the steamed beans after the bean steaming step; S3
Fermentation step of fermenting in a fermentation chamber after the inoculation step; S4
Freeze-drying step of freeze-drying after the fermentation step; S5
Grinding step of pulverizing into powder form after the freeze-drying step; S6
After the pulverization step, a small amount of oat powder, mulberry leaf powder, and pine needle powder are mixed with the natto powder pulverized in the pulverizing step (S6) to form granules into granules; S7
A drying step of drying after the forming step into the granules; S8

After the drying step (S8), each of the natto granules is placed in a plurality of trays 100 having a horizontal and vertical width and in the form of a sieve, and the plurality of trays 100 are stacked on the cart 200 and transferred to a high-temperature drying room, then the tray (100) Vibrating part ( In including the coating step (A1) of coating the mixed powder on the natto granules by giving vibration to 210),

One end of the tray 100 in the longitudinal direction is bent upward as if drawing a circle in one direction to form a natto granulation guide tube 110 with the curved end facing the tray 100 plane, the tray 100 is seated obliquely on the vibrating part 210 of the bogie 200

When the natto granulation guide tube 110 is positioned at the upper end 220 of the inclined surface of the vibrating part 210, the tray 100 together with the vibrating part 210 vibrates by the vibrating means 300 The natto granules move along the inclined surface 120 by the vibration and are bent. A method for producing aerobic natto granules, comprising the steps of being guided by the natto granule guide tube (110) and falling onto the tray (100), continuously overturning and evenly drying.

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