KR102529224B1 - Method of manufacturing block of fermented soybeans using mixed grain coating solution - Google Patents

Abstract

The disclosed content relates to a method for manufacturing meju using a grain mixture coating solution capable of making meju that can prevent the propagation and rancidity of harmful bacteria by completely blocking harmful substances from the outside.
The disclosed content is a first step of washing soaked soybeans and filtering out impurities, a second step of pressure-increasing and steaming the washed soybeans, a third step of cooling the steamed soybeans and inoculating hwanggukgyun, the above The fourth step of crushing the soybeans inoculated with Hwanggukgyun and forming them into meju of a certain size and shape, the fifth step of first drying the molded meju at a low temperature and then the second drying at a higher temperature, the second dried meju In one embodiment, a method for manufacturing meju using a grain mixture coating liquid consisting of a sixth step of fermenting and then third drying, and a seventh step of first coating the third dried meju with a grain mixture coating liquid and then fourth drying. present.

Description

Manufacturing method of fermented soybeans using mixed grain coating solution {Method of manufacturing block of fermented soybeans using mixed grain coating solution}

The disclosed content relates to a method for manufacturing fermented soybean paste (fermented soybean paste), which is a basic material for soaking soy sauce, soybean paste, and red pepper paste.

Unless otherwise indicated herein, material described in this section is not prior art to the claims in this application, and it is not admitted that the material described in this section is prior art.

Meju refers to soft-boiled soybeans, pounded, and dried by floating them together. Meju is a basic ingredient for dipping sauce and is one of the representative fermented foods. Meju is made by fermenting soybeans, and the quality of soybeans is determined by the unique taste and aroma released when the protein contained in soybeans is broken down by microorganisms.

The process of making fermented soybeans generally consists of sorting beans, washing, soaking beans in water, cooking beans, pounding boiled beans, forming, drying the surface, and floating.

There are several problems in the above traditional fermented soybean paste making process. First, in the process of drying meju, the surface of meju is excessively dried, resulting in gaps on the surface, and harmful molds or pollutants penetrate these gaps, resulting in carcinogenic substances or hygienic problems. In addition, there is a problem that meju may be discolored or fermented poorly due to contact with this gap and oxygen. In addition, in the process of fermenting meju by floating, there is a problem that toxins may be generated in meju due to harmful molds such as blue mold and black mold floating in the air.

As an example of meju and its manufacturing method for solving the above problems,

Republic of Korea Patent Publication 1020020092631 (published on December 12, 2002) includes an inner layer 10 made into a certain shape after increasing and crushing soybeans; Meju is formed to cover the surface of the inner layer 10 with a certain thickness and comprises an outer layer 20 in which fermented soybeans are inoculated with steamed and crushed soybeans.

In addition, in Korean Patent Publication No. 1020180032772 (published on April 2, 2018), a first step called soaking soybeans in water after washing and removing foreign substances; A second step of preparing steamed soybeans by steaming in a pressure steamer to make steamed soybeans and then cooling them; A third step of inoculating and fermenting the cooled steamed soybeans after evenly mixing lactobacilli and lactobacillus in a fermentation chamber; A fourth step of grinding the fermented soybeans inoculated with the lactobacillus and Hwanggukgyun to form fermented soybeans having a certain size and shape; A fifth step of drying the molded soybean meju; disclosed is a method for producing brick meju by fermenting lactobacillus lactobacillus and lactobacillus.

The meju and meju manufacturing method may have the advantage of being hygienic and uniform in quality compared to meju made in a traditional way. However, Korean Patent Publication 1020020092631 (published on December 12, 2002) has a problem that only the outer layer contains fermenting bacteria, so it cannot ferment evenly to the inside of meju. There is a problem with not being able to.

Patent Document 1: Patent Publication 1020020092631 (published on December 12, 2002) Patent Document 2: Patent Publication 1020180032772 (published on April 2, 2018)

An object of the disclosed invention is to provide a method for manufacturing meju using a grain mixture coating solution capable of making meju that can prevent the propagation and rancidity of harmful bacteria by completely blocking harmful substances from the outside.

In addition, it is not limited to the technical problems as described above, and it is obvious that other technical problems may be derived from the following description.

The disclosed content is a first step of washing soaked soybeans and filtering out impurities, a second step of pressure-increasing and steaming the washed soybeans, a third step of cooling the steamed soybeans and inoculating hwanggukgyun, the above The fourth step of crushing the soybeans inoculated with Hwanggukgyun and forming them into meju of a certain size and shape, the fifth step of first drying the molded meju at a low temperature and then the second drying at a higher temperature, the second dried meju In one embodiment, a method for manufacturing meju using a grain mixture coating liquid consisting of a sixth step of fermenting and then third drying, and a seventh step of first coating the third dried meju with a grain mixture coating liquid and then fourth drying. present.

According to the characteristics of the disclosure, the grain mixture coating liquid is prepared by mixing and boiling 50 parts by weight of glutinous rice flour and 50 parts by weight of raw soybean flour in boiled soybean water.

According to the manufacturing method of meju using a grain mixture coating liquid according to an embodiment of the disclosed contents, there is an advantage in that it is possible to manufacture meju that can prevent the propagation and rancidity of harmful bacteria by completely blocking harmful substances from the outside.

The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description of the claims.

1 and 2 is a flow chart of a method for manufacturing meju using a grain mixture coating solution according to an embodiment of the disclosure.
3 and 4 are meju produced by the manufacturing method of meju using the disclosed grain mixture coating solution.

Hereinafter, with reference to the accompanying drawings, look at the configuration and operation effects of preferred embodiments of the disclosed contents. For reference, in the drawings below, each component is omitted or schematically illustrated for convenience and clarity, and the size of each component does not reflect the actual size. In addition, like reference numerals refer to like components throughout the specification, and reference numerals for like components in individual drawings will be omitted.

As shown in Figure 1, the manufacturing method of meju using a grain mixture coating liquid according to an embodiment of the disclosed contents is a first step (S1) of soaking and washing soybeans, pressure-increasing and steaming soybeans 2nd step (S2), 3rd step of cooling soybeans and inoculating Hwanggukgyun (S3), 4th step of crushing and shaping soybeans (S4), 5th step of primary and secondary drying of molded meju (S5), 6th step (S6) of fermenting the secondly dried meju and then 3rd drying (S6), 7th step (S7) of first coating the tertiary dried meju with a grain mixture coating liquid and then fourth drying (S7) .

The first step (S1) is a step of washing the soaked soybeans and filtering out impurities. In the first step (S1), 2 kg of soybeans are soaked in water for 12 to 15 hours and washed to remove foreign substances. Soybean soaking time can be adjusted according to the amount of soybeans. At this time, soaking the soybeans in lukewarm water can shorten the soaking time.

Here, if the soybeans are soaked for a short time, the soybeans that are later steamed are still hard, and it may be difficult to form meju. Conversely, if soybeans are soaked for a long time, unsaturated fatty acids in soybeans may be dissolved and nutrients in soybeans may be lost. Therefore, it is preferable to soak in water for 12 to 15 hours based on 2 kg of soybeans.

The second step (S2) is a step of pressure-increasing and steaming soybeans. In the second step (S2), soybeans are put in the same weight part of water, pressure-increased for 30 minutes, and steamed for 20 minutes.

Here, if meju is made with soybeans that are less steamed, it may be difficult to mold meju due to lack of tenacity between soybeans. Conversely, if soybeans are overcooked, useful proteins may be broken down and nutrients may be lost. Therefore, based on 2 kg of soybeans, it is preferable to pressure-increase in 2 liters of water for 30 minutes and steam for 20 minutes.

The third step (S3) is a step of cooling the steamed soybeans and inoculating Hwanggukgyun. In the third step (S3), cold air is blown on the steamed soybeans to make them below 40 ° C, and Hwanggukgyun is inoculated by 0.5% of the amount of soybeans.

The optimal temperature for Hwanggukgyun propagation is about 35℃, and if the steamed soybeans are cooled too little or excessively, it is not suitable for Hwanggukgyun to breed. Therefore, it is preferable to cool the steamed soybeans to 25 ° C or more and 40 ° C or less.

When inoculating hwanggukgyun, an appropriate amount of hwanggukgyun is inoculated into soybeans. If a small amount of Hwanggukgyun is inoculated, meju cannot be fermented properly, and if a large amount of Hwanggukgyun is inoculated, it is not efficient due to the waste of Hwanggukgyun, so it is preferable to inoculate Hwanggukgyun by 0.5% of the amount of soybean.

The fourth step (S4) is a step of crushing soybeans inoculated with Hwanggukgyun and forming them into meju of a certain size and shape. In the fourth step, it is preferable to mold the crushed soybeans into a circle having a diameter of 7 cm. At this time, the shape of the molded meju may be circular, cuboid, regular hexahedron, and the like.

In order to propagate well as an aerobic bacteria, Hwanggukgyun must be in smooth contact with air during drying and fermentation of fermented soybeans. Therefore, it is necessary to mold meju to an appropriate size so that it can be in smooth contact with air. If the fermented soybean paste is too large, it may be difficult to make smooth contact with the air, and it may take a long time to dry the fermented soybean paste, and it may be difficult to control the temperature and humidity of the fermented soybean paste. Therefore, it is preferable to mold it into a circular shape with a diameter of 7 cm.

The fifth step (S5) is a step of first drying the molded meju at a low temperature and then secondarily drying at a higher temperature.

For the primary drying, it is preferable to dry the molded soybeans for 48 hours in a water-free environment at 15 ° C. The primary drying of meju at a low temperature is to minimize cracks on the surface of meju during the drying process of meju.

In the secondary drying, it is preferable to dry the primary dried meju for 48 hours in a water-free environment of 45 ° C. or more and 50 ° C. or less.

Drying the meju in this way is to prevent harmful bacteria from propagating on the surface of the meju. If the dried meju is less dry and the moisture content in the meju is high, bacteria and fungi can multiply in the meju and produce toxins. Conversely, excessive drying of fermented soybeans can hinder fermentation of fermented soybeans. Therefore, it is preferable to dry properly under the above conditions.

The sixth step (S6) is a step of fermenting and tertiary drying the secondly dried meju.

Fermentation is preferably fermented for 48 hours in an environment of a temperature of 28 ℃ or more and 32 ℃ or less and a humidity of 80%. At this time, if the fermentation temperature or humidity is too high, bacteria may propagate and rot.

In the tertiary drying, it is preferable to dry the fermented meju for 24 hours in a water-free environment of 45 ° C or more and 50 ° C or less.

The seventh step (S7) is a step of first coating the third dried meju with a grain mixture coating solution and fourth drying. By coating the meju with the grain mixture coating liquid, the grain mixture coating liquid can completely block the meju from external oxygen and harmful bacteria by filling the gaps on the surface of the meju.

The grain mixture coating liquid can be made by mixing and boiling 50 parts by weight of glutinous rice flour and 50 parts by weight of raw soybean flour in boiled soybean water. Alternatively, it can be made by mixing 50 parts by weight of black rice flour and 50 parts by weight of raw soybean flour in boiled soybean water and boiling. It is because it is easy to use glutinous rice flour or black rice flour together with raw soybean flour as a coating solution in terms of nutrition or accessibility.

Glutinous rice contains prolamin, vitamin D, vitamin E, etc., so it has the effect of preventing gastrointestinal diseases and anti-aging. Black rice contains anthocyanin, vitamin D, vitamin E, etc., and has antioxidant and anti-aging effects. Therefore, meju coated with a grain mixture coating solution prepared by mixing raw soybean flour with glutinous rice flour or black rice flour is nutritionally superior to conventional meju.

In addition, glutinous rice and black rice are easy to obtain in the market, so anyone can use them.

In the 4th drying, it is preferable to dry the firstly coated meju in a water-free environment of 45 ° C or more and 50 ° C or less for 12 hours. It is preferable that meju has an internal moisture content of 20% and an external moisture content of 12% through the 4th drying.

As shown in FIG. 2, in another embodiment of the disclosed content, the 8th step (S8) of secondly coating the meju prepared through the 7th step (S7) with boiled soybean water and then drying the 5th step (S8) include

The eighth step (S8) is a step of secondly coating the fourth dried fermented soybeans with boiled soybean water, followed by fifth drying.

Boiled soybean water is preferably made by simmering soybean water for 1 hour to increase the viscosity. The longer you boil the beans, the higher the viscosity. If you boil it for less than 1 hour, the viscosity is less and you cannot coat the meju, and even if you boil it for more than 1 hour, you cannot coat the meju because it is hard.

In the 5th drying, it is preferable to dry the secondary coated meju for 72 hours in a moisture-free environment of 45 ° C or more and 50 ° C or less. It is preferable that meju has an internal moisture content of 20% and an external moisture content of 12% through the 5th drying.

Figure 3 shows meju prepared by mixing 50 parts by weight of glutinous rice flour and 50 parts by weight of raw soybean flour with boiled soybean water in the seventh step (S7) and coating with a grain mixture coating solution made by boiling. In (S7), it shows meju prepared by mixing 50 parts by weight of black rice flour and 50 parts by weight of raw soybean flour in boiled soybean water and coating with a grain mixture coating solution made by boiling.

Although the preferred embodiments of the present invention have been described with reference to the accompanying drawings, the embodiments described in this specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention and represent all the technical ideas of the present invention. Since it is not, it should be understood that there may be various equivalents and modifications that can replace them at the time of this application. Therefore, the embodiments described above should be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the claims to be described later rather than the detailed description, and the meaning and scope of the claims and their All changes or modified forms derived from equivalent concepts should be construed as being included in the scope of the present invention.

S1 1st stage
S2 2nd stage
S3 3rd step
S4 4th step
S5 5th step
S6 6th step
S7 7th step
S8 8th step

Claims (13)

A first step of washing the soaked soybeans and filtering out impurities;
A second step of pressure-increasing and steaming the washed soybeans;
A third step of cooling the steamed soybeans and inoculating Hwanggukgyun;
A fourth step of crushing the soybeans inoculated with Hwanggukgyun and forming them into meju of a certain size and shape;
A fifth step of firstly drying the molded meju in a water-free environment at 15 ° C for 48 hours and secondarily drying the primarily dried meju in a water-free environment at 45 ° C or more and 50 ° C or less for 48 hours;
A sixth step of fermenting the secondly dried meju and then thirdly drying it;
Method for producing meju using a grain mixture coating solution comprising a 7th step of first coating the tertiary dried meju with a grain mixture coating liquid and then fourthly drying it.
The method of claim 1,
Meju manufacturing method using a grain mixture coating liquid further comprising an eighth step of secondarily coating the fourthly dried meju with boiled soybean water and then fifth drying.
According to claim 1 or claim 2,
The second step is a method for producing meju using a grain mixture coating liquid, characterized in that 100 parts by weight of soybeans are pressure-increased with 100 parts by weight of water for 30 minutes and steamed for 20 minutes.
According to claim 1 or claim 2,
The third step is a method for producing meju using a grain mixture coating liquid, characterized in that by blowing cold air on the steamed soybeans to make them below 40 ° C., and inoculating Hwanggukgyun by 0.5% of the amount of soybeans.
According to claim 1 or claim 2,
The fourth step is a method for producing meju using a grain mixture coating liquid, characterized in that for forming the crushed soybean into a circle having a diameter of 7cm.
delete According to claim 1 or claim 2,
The fermentation method for producing meju using a grain mixture coating liquid, characterized in that the secondary dried meju is fermented for 48 hours in an environment of a temperature of 28 ° C or more and 32 ° C or less and a humidity of 80%.
According to claim 1 or claim 2,
The tertiary drying is a method for producing meju using a grain mixture coating liquid, characterized in that the fermented meju is dried for 24 hours in a moisture-free environment of 45 ° C or more and 50 ° C or less.
According to claim 1 or claim 2,
The grain mixture coating liquid is a method for producing meju using a grain mixture coating liquid, characterized in that prepared by mixing 50 parts by weight of glutinous rice flour and 50 parts by weight of raw soybean flour in boiled soybean water.
According to claim 1 or claim 2,
The grain mixture coating liquid is a method for producing meju using a grain mixture coating liquid, characterized in that prepared by mixing 50 parts by weight of black rice flour and 50 parts by weight of raw soybean flour in boiled soybean water.
According to claim 1 or claim 2,
The fourth drying is a method for producing meju using a grain mixture coating liquid, characterized in that for drying the first coated meju in a moisture-free environment of 45 ℃ or more and 50 ℃ or less for 12 hours.
The method of claim 2,
The boiled soybean water is a method for producing meju using a grain mixture coating liquid, characterized in that the viscosity is increased by simmering the boiled water for 1 hour.
The method of claim 2,
The 5th drying method for producing meju using a grain mixture coating liquid, characterized in that for drying the secondary coated meju in a moisture-free environment of 45 ℃ or more and 50 ℃ or less for 72 hours.

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