KR102646999B1 - Soy sauce method using multifunctional household meju fermenter - Google Patents
Soy sauce method using multifunctional household meju fermenter Download PDFInfo
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- KR102646999B1 KR102646999B1 KR1020210027726A KR20210027726A KR102646999B1 KR 102646999 B1 KR102646999 B1 KR 102646999B1 KR 1020210027726 A KR1020210027726 A KR 1020210027726A KR 20210027726 A KR20210027726 A KR 20210027726A KR 102646999 B1 KR102646999 B1 KR 102646999B1
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- 238000000034 method Methods 0.000 title claims description 10
- 235000013555 soy sauce Nutrition 0.000 title description 3
- 238000000855 fermentation Methods 0.000 claims abstract description 37
- 230000004151 fermentation Effects 0.000 claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 claims abstract description 23
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 17
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 17
- 238000000227 grinding Methods 0.000 claims abstract description 9
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 238000000465 moulding Methods 0.000 claims abstract description 8
- 238000010025 steaming Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000011081 inoculation Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims description 24
- 230000035784 germination Effects 0.000 claims description 22
- 235000010469 Glycine max Nutrition 0.000 claims description 17
- 244000068988 Glycine max Species 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000007664 blowing Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 210000000936 intestine Anatomy 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000007226 seed germination Effects 0.000 claims 1
- 238000009966 trimming Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229930195730 Aflatoxin Natural products 0.000 description 1
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 description 1
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 description 1
- 239000005409 aflatoxin Substances 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000000035 biogenic effect Effects 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J44/00—Multi-purpose machines for preparing food with several driving units
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/08—Denaturation, e.g. denaturation of protein
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Agronomy & Crop Science (AREA)
- Botany (AREA)
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Abstract
본발명은 다기능 가정용 메주 발효기를 활용한 메주 제조방법다기능 가정용 발효기를 준비하는 준비단계;
콩을 물에 불리는 불림단계;
콩을 ?? 거나 찌는 단계;
종균을 접종하는 종균접종단계;
접종한 콩을 마쇄하는 마쇄단계;
성형 틀을 이용하여 성형하는 성형단계;
다기능 가정용 발효기에 넣어 발효 시키는 발효단계;
를 포함하는 것을 특징으로 하는 것으로,
본발명은 다기능 가정용 메주 발효기를 이용하여 규격화된 메주틀을 활용하여 메주 크기를 적고 취급하기 편리하게 하면서 다기능 가정용 발효기로 메주를 발효, 건조하여 가정에서 쉽고, 제조 기간을 획기적으로 줄여 메주 결과물을 균일하게 만들어 주는 현저한 효과가 있다.The present invention relates to a meju manufacturing method using a multi-functional household meju fermenter; a preparatory step of preparing a multi-functional household fermenter;
A soaking step in which beans are soaked in water;
Beans?? or steaming step;
A seed inoculation step of inoculating the seed germ;
A grinding step of grinding the inoculated beans;
A molding step of forming using a molding mold;
Fermentation step of fermenting in a multi-functional home fermenter;
Characterized by including,
The present invention uses a multi-functional household meju fermenter to utilize a standardized meju mold to reduce the size of meju and make it convenient to handle. It is easy to ferment and dry meju at home with a multi-functional household fermenter, and dramatically reduces the manufacturing period to produce a uniform meju result. There is a remarkable effect in making it happen.
Description
본발명은 다기능 가정용 메주 발효기를 이용하고 규격화된 메주틀을 활용하여 메주 크기를 적고 취급하기 편리하게 하면서 다기능 가정용 발효기로 메주를발효, 건조하여 가정에서 쉽고, 제조 기간을 획기적으로 줄여 메주 결과물을 균일하게 만들어 주는 다기능 가정용 메주 발효기를 이용한 장담금방법에 관한 것이다.The present invention uses a multi-functional household meju fermenter and utilizes a standardized meju mold to reduce the size of meju and make it convenient to handle. It is easy to ferment and dry meju at home with a multi-functional household fermenter, and dramatically reduces the manufacturing period to produce a uniform meju result. This is about a method of depositing money using a multi-functional home meju fermenter that makes it possible.
일반적으로 전통메주는 자연환경에 존재하는 자생균에 의존해서 만들어 지기 때문에 균일한 메주가 만들어 지기 어렵고, 제조기간이 90일정도로 오래 걸리며 유해성 곰팡이나 세균이 잔류하게 되어 간장 된장의 품질 및 안정성에 영향을 끼치며 메주 1개의 무게가 1.5∼2.0㎏ 무겁고 부피가 커서 취급하기 불편하고 건조하는 과정에서 각종 오염물질이 들어가 위생적이지 못하며 간장된장의 결과물이 표준과 규격이 미흡한점이 있다.In general, traditional meju is made based on native bacteria that exist in the natural environment, so it is difficult to make uniform meju. The manufacturing period takes a long time, about 90 days, and harmful molds and bacteria remain, affecting the quality and stability of soy sauce soybean paste. One soybean meju weighs 1.5 to 2.0 kg and is bulky, making it inconvenient to handle. Various contaminants enter during the drying process, making it unhygienic. The resulting soy sauce-based soybean paste lacks standards and specifications.
종래기술로서 공개특허공보 공개번호 10-2003-0038132호에는 (ⅰ) 대두를 물에 수침시키고, 증자하여 증자대두를 수득한 후, 방냉시키는 공정 (ⅱ) 유산균( Lactococcus lactis subsp. lactis IFO 12007)을 증자대두 1g 당 1X10 4~6 CFU가 되도록 상기 증자대두에 접종한 후 28~33에서 18~26시간동안 1차 발효시키는 공정 (ⅲ) 황국균(Aspergillus oryzae )포자를 상기 1차 발효물 1g 당 1X10 4~6 spore가 되도록 상기 1차 발효물에 접종한 후 25~35에서 40~48시간 동안 2차 발효시키는 공정 (ⅳ) 고초균( Bacillus subtilis )을 상기 2차 발효물 1g 당 1X10 5~7 CFU가 되도록 상기 2차 발효물에 접종한 후 35~43에서 22~26시간 동안 3차 발효시키는 공정으로 구성되는 것을 특징으로 하는 3단 발효법을 이용한 메주의 제조방법이 공개되어 있다.As a prior art, Publication No. 10-2003-0038132 discloses a process of (i) soaking soybeans in water, steaming them to obtain steamed soybeans, and then allowing them to cool (ii) lactic acid bacteria ( Lactococcus lactis subsp. lactis IFO 12007). A process of inoculating the steamed soybeans to produce 1X10 4~6 CFU per 1g of steamed soybeans and then performing primary fermentation at 28~33 hours for 18~26 hours (ⅲ) Aspergillus oryzae spores are added to the steamed soybeans per 1g of the primary fermentation product. After inoculating the primary fermentation product to make 1 A method for producing meju using a three-stage fermentation method has been disclosed, which consists of inoculating the secondary fermentation to achieve CFU and then performing a third fermentation at 35 to 43 hours for 22 to 26 hours.
또한, 등록특허공보 등록번호 10-0463675호에는 콩알메주의 제조방법이 공개되어 있다. In addition, the manufacturing method of soybean meju is disclosed in Registered Patent Publication No. 10-0463675.
그러나 상기 종래기술들에 의한 기존메주는 제조기간은 90일로서 90일이라는 오랜기간이 지나야 장 담그기를 할 수 있으며 메주 발효 및 건조가 느리며 메주의 품질을 일정하게 유지하기가 곤란하며 메주를 만드는 방법이 복However, the manufacturing period for existing meju according to the above-described prior technologies is 90 days, and soybean paste can only be made after a long period of 90 days. Meju fermentation and drying are slow, and it is difficult to maintain the quality of meju consistently, and the method of making meju is difficult. Lee Bok
잡한 문제점이 있었다.There were miscellaneous problems.
이러한 문제점을 해결하기 위해 종래기술로서 본출원인이 기 출원등록한 공개특허공보 공개번호 10-2020-0126761호에는 원료의 반입단계; 선별 및 수세단계; 콩 침지단계; 증숙단계; 냉각단계; 종균 접종단계; 마쇄 단계; 성형단계; 발효단계;를 포함하는 것을 특징으로 하는 다목적 발효기를 활용한 메주 제조방법이 공개되어 있다.In order to solve this problem, as a prior art, the present applicant's previously filed patent publication publication number 10-2020-0126761 includes a step of introducing raw materials; Sorting and washing steps; Soybean soaking step; Steaming step; Cooling step; Seed inoculation step; grinding step; forming step; A method for producing meju using a multi-purpose fermenter, characterized in that it includes a fermentation step, has been disclosed.
그러나 상기 종래기술은 취급하기 어렵고 메주를발효, 건조하는 것이 불균일하며 품질에서 불량이 발생되는 경우가 많은 문제점이 여전히 있었다.However, the prior art still had problems in that it was difficult to handle, the fermentation and drying of meju was uneven, and quality defects often occurred.
따라서 본발명은 상기와 같은 문제점을 해결하고자 안출된 것으로, 다기능 가정용 메주 발효기를 이용하여 규격화된 메주틀을 활용하여 메주 크기를 적고 취급하기 편리하게 하면서 다기능 가정용 발효기로 메주를 발효, 건조하여 가정에서 쉽고, 제조 기간을 획기적으로 줄여 메주 결과물을 균일하게 만들어 주는 다기능 메주 발효기를 이용한 메주 제조방법을 제공하고자 하는 것이다.Therefore, the present invention was developed to solve the above problems. By using a multi-functional household meju fermenter, a standardized meju mold is used to reduce the size of meju and make it convenient to handle, and to ferment and dry meju with a multi-functional household fermenter at home. The goal is to provide a meju manufacturing method using a multi-functional meju fermenter that is easy, dramatically reduces the manufacturing period, and produces uniform meju results.
본발명은 다기능 가정용 메주 발효기를 활용한 메주 제조방법다기능 가정용 발효기를 준비하는 준비단계;The present invention relates to a meju manufacturing method using a multi-functional household meju fermenter; a preparatory step of preparing a multi-functional household fermenter;
콩을 물에 불리는 불림단계;A soaking step in which beans are soaked in water;
콩을 ?껐킬? 찌는 단계;Turn off the beans steaming step;
종균을 접종하는 종균접종단계;A seed inoculation step of inoculating the seed germ;
접종한 콩을 마쇄하는 마쇄단계;A grinding step of grinding the inoculated beans;
성형 틀을 이용하여 성형하는 성형단계;A molding step of forming using a molding mold;
다기능 가정용 발효기에 넣어 발효 시키는 발효단계;Fermentation step of fermenting in a multi-functional home fermenter;
를 포함하는 것을 특징으로 한다.It is characterized by including.
따라서 본발명은 다기능 가정용 메주 발효기를 이용하여 규격화된 메주틀을 활용하여 메주 크기를 적고 취급하기 편리하게 하면서 다기능 가정용 발효기로 메주를 발효, 건조하여 가정에서 쉽고, 제조 기간을 획기적으로 줄여 메주 결과물을 균일하게 만들어 주는 현저한 효과가 있다.Therefore, the present invention utilizes a multi-functional household meju fermenter to reduce the size of meju and make it convenient to handle by using a standardized meju mold, making it easy to ferment and dry meju at home with a multi-functional household fermenter, and dramatically reducing the manufacturing period to produce meju results. It has a remarkable effect of making it uniform.
도 1은 본발명의 다기능 가정용 메주 발효기를 활용한 메주 제조방법 공정도
도 2는 본발명의 다기능 가정용 메주 발효기 외관사진Figure 1 is a process diagram of a meju manufacturing method using a multi-functional household meju fermenter of the present invention
Figure 2 is an exterior photo of the multi-functional household meju fermenter of the present invention
본발명은 다기능 가정용 메주 발효기를 활용한 메주 제조방법다기능 가정용 발효기를 준비하는 준비단계;The present invention relates to a meju manufacturing method using a multi-functional household meju fermenter; a preparatory step of preparing a multi-functional household fermenter;
콩을 물에 불리는 불림단계;A soaking step in which beans are soaked in water;
콩을 ?? 거나 찌는 단계;Beans?? or steaming step;
종균을 접종하는 종균접종단계;A seed inoculation step of inoculating the seed germ;
접종한 콩을 마쇄하는 마쇄단계;A grinding step of grinding the inoculated beans;
성형 틀을 이용하여 성형하는 성형단계;A molding step of forming using a molding mold;
다기능 가정용 발효기에 넣어 발효 시키는 발효단계;Fermentation step of fermenting in a multi-functional home fermenter;
를 포함하는 것을 특징으로 한다.It is characterized by including.
또한, 상기 발효가 된 메주는 꺼내어 건조하는 단계;In addition, the fermented meju is taken out and dried;
건조한 메주를 손질하는 메주손질단계;Meju cleaning step of cleaning dried meju;
장을 담그는 장담금 단계;를 더포함하는 것을 특징으로 한다.It is characterized in that it further includes the step of soaking the intestines.
또한, 상기 다기능 가정용 메주 발효기는 각종 종자 발아에 사용되는 발아모드; In addition, the multi-functional household meju fermenter has a germination mode used for germinating various seeds;
메주 발효 및 일반 식품발효에 활용되는 발효모드; Fermentation mode used for meju fermentation and general food fermentation;
각종 농산물 건조에 사용되는 건조모드; Drying mode used for drying various agricultural products;
자외선(UV)램프를 사용하는 살균모드;를 Sterilization mode using an ultraviolet (UV) lamp;
포함하여 동작되는 것을 특징으로 한다.It is characterized in that it operates including.
또한, 상기 다기능 가정용 메주 발효기 외면에는 전원버튼(22), 시작버튼(18), 정지버튼(21), 선택버튼(20), 온도버튼(17), 시간표시창(16), 온도표시램프(19) 및 가열표시램프(23)가 설치되어, 발효기 내부에 내장된 제어기(14)에In addition, the outer surface of the multi-functional household meju fermenter is equipped with a power button (22), a start button (18), a stop button (21), a selection button (20), a temperature button (17), a time display window (16), and a temperature display lamp (19). ) and a heating indicator lamp (23) are installed and connected to the controller (14) built into the fermenter.
제어선으로 연결되어 있고, 상기 제어기(14)는 히터(4), 송풍팬(5), 자외선램프(6)를 각각 또는 두 개 이상을 동시에 동작시키는 것을 특징으로 한다.They are connected by a control line, and the controller 14 operates the heater 4, the blower fan 5, and the ultraviolet lamp 6 individually or simultaneously.
본발명을 첨부도면에 의해 상세히 설명하면 다음과 같다. The present invention will be described in detail with the accompanying drawings as follows.
다기능 가정용 메주 발효기의 작동방법에 대해 설명하면 다음과 같다.The operation method of the multi-functional home meju fermenter is explained as follows.
본발명 다기능 가정용 메주 발효기 외면에는 전원버튼(22), 시작버튼(18), 정지버튼(21), 선택버튼(20), 온도버튼(17), 시간표시창(16), 온도표시램프(19) 및 가열표시램프(23)가 설치되어, 발효기 내부에 내장된 제어기(14)에 제어선으로 연결되어 있고, 상기 제어기(14)는 히터(4), 송풍팬(5), 자외선램프(6)를 각각 또는 두 개 이상을 동시에 동작시키는 것으로, 발아모드와 발효모드와 건조모드는 히터(4)와 송풍팬(5)을 동시에 작동시켜서 내용물을 발효 또는 건조하는 것이며, 살균코스는 자외선램프(6)와 히터(4)와 송풍팬(5)을 동시에 작동시킨다.The outer surface of the multi-functional household meju fermenter of the present invention includes a power button (22), a start button (18), a stop button (21), a selection button (20), a temperature button (17), a time display window (16), and a temperature display lamp (19). and a heating indicator lamp (23) is installed and connected by a control line to a controller (14) built into the fermenter, and the controller (14) includes a heater (4), a blowing fan (5), and an ultraviolet lamp (6). By operating each or two or more simultaneously, the germination mode, fermentation mode, and drying mode operate the heater (4) and the blowing fan (5) simultaneously to ferment or dry the contents, and the sterilization course is an ultraviolet lamp (6). ) and operate the heater (4) and blower fan (5) at the same time.
사용자가 선택버튼을 누름에 따라 발아모드, 발효모드, 건조모드, 살균모드 순으로 램프등이 켜지게 되며, 사용자가 원하는 코스인 모드를 지정하면 해당되는 모드의 램프등이 점등되는 것이며, 모드는 발아모드, 발효모드, 건조모드, 살균모드로 구분된다. As the user presses the selection button, the lamps turn on in the order of germination mode, fermentation mode, drying mode, and sterilization mode. When the user specifies the desired course-in mode, the lamp for the corresponding mode turns on. It is divided into germination mode, fermentation mode, drying mode, and sterilization mode.
발아모드는 각종 종자 발아에 사용된다. 온도 25~30℃, 버튼을 누르면 발아모드 지속시간은 1~2일이다. Germination mode is used to germinate various seeds. When the temperature is 25~30℃ and the button is pressed, germination mode lasts for 1~2 days.
발효모드는 메주 발효 및 일반 식품발효에 활용된다. 온도 30~36℃, 지속시간은 3일이다.The fermentation mode is used for meju fermentation and general food fermentation. Temperature is 30~36℃, duration is 3 days.
건조모드는 각종 농산물 건조에 사용된다. 온도 45~50℃, 지속시간은 1~3일이다.Drying mode is used for drying various agricultural products. Temperature is 45-50℃, duration is 1-3 days.
살균모드는 자외선(UV)램프 통해 살균시킨다. 온도 60℃, 지속시간은 1시간이다. 살균모드는 메주제조과정 어느과정에서든 동작이 가능하다.Sterilization mode sterilizes using an ultraviolet (UV) lamp. Temperature is 60℃, duration is 1 hour. The sterilization mode can be operated at any stage of the meju manufacturing process.
구체적으로 동작에 대해 설명하면, 발아코스는 온도설정값 25~30℃, 작동시간값 1~2일으로 제작단계에서 미리 정해진 온도, 작동시간으로 설정되어 있고 시작버튼을 누르면 발아가 시작되는 것이며, 온도가 예를 들어 25~30℃중에서 30℃로 사용자가 다기능 가정용 메주 발효기의 입력수단인 온도조절버튼 내지 터치스크린의 입력수단을 통해 입력하면, 설정값인 30℃가 될 때까지 히터와 휀이 켜지며 상기 히터가 작동되므로 가열램프가 켜지게 되고 내부 적색 LED램프도 켜지는 것이며, 시간표시창에는 설정치인 예를 들어 48시간에서 시간별로 1시간씩 감해지며 표시되고 온도가 설정값인 30℃보다 높게 되면, 히터와 휀이 중지하고 가열램프도 꺼지게 되고 온도가 설정값이 40℃보다 낮아지면, 히터와 휀이 다시 작동하고 가열램프도 켜지게 되며, 발아코스가 끝날때까지 동작을 반복하되, 상기 발아모드, 발효모드, 건조모드, 살균모드의 각각에 대한 온도설정값의 작동온도범위를 ±0.5℃로 정하여, 히터와 휀의 잦은 온오프 작동에 의한 고장을 방지하는 것이다.To explain the operation specifically, the germination course is set to a temperature and operation time predetermined at the production stage, with a temperature setting value of 25~30℃ and an operating time value of 1~2 days. Germination begins when the start button is pressed. If the temperature is, for example, 30℃ out of 25~30℃, and the user inputs the temperature through the temperature control button or touch screen input method of the multi-functional home meju fermenter, the heater and fan will operate until the set value of 30℃ is reached. As it turns on and the heater operates, the heating lamp turns on and the internal red LED lamp also turns on. In the time display window, 1 hour is displayed for each hour from the set value of 48 hours, and the temperature is lower than the set value of 30°C. When the temperature rises, the heater and fan stop and the heating lamp turns off. When the temperature falls below the set value of 40℃, the heater and fan start again and the heating lamp turns on, and the operation is repeated until the germination course is completed. The operating temperature range of the temperature set value for each of the germination mode, fermentation mode, drying mode, and sterilization mode is set to ±0.5°C to prevent failure due to frequent on-off operation of the heater and fan.
그리고 상기 발효모드, 건조모드도 발아모드와 동일하게 작동되며, 온도, 시간 설정값은 사용자가 각 모드에 맞게 입력수단을 통해 입력한다.In addition, the fermentation mode and drying mode are operated in the same way as the germination mode, and the temperature and time settings are input by the user through an input means appropriate for each mode.
상기 발아모드, 발효모드, 건조모드, 살균모드 모두 시간이 경과되면 히터, 휀, 자외선램프의 작동이 정지되되, 알람음이 10초간 울리게 되게 한다.When time elapses in all of the germination mode, fermentation mode, drying mode, and sterilization mode, the operation of the heater, fan, and ultraviolet lamp is stopped, and an alarm sound is made to sound for 10 seconds.
본발명의 다기능 가정용 발효기에 의해 메주를 제조하고 장을 담그기 까지의 공정은 다음과 같다. The process from producing meju to soaking the intestines using the multi-functional home fermenter of the present invention is as follows.
다기능 가정용 발효기를 준비한다. → 콩을 24시간 물에 불린다. → 콩을 ?? 거나 찐다. → 종균을 접종 한다 → 접종한 콩을 마쇄 한다 → 성형 틀을 이용하여 성형 한다 → 다목적 발효기에 넣어 발효 시킨다 → 발효가 된 메주를 건조 한다 → 건조한 메주를 손질한다. → 장을 담근다.Prepare a multifunctional home fermenter. → Soak the beans in water for 24 hours. → Beans?? Or steam it. → Inoculate the spawn → Grind the inoculated soybeans → Shape using a mold → Ferment in a multi-purpose fermenter → Dry the fermented meju → Clean the dried meju. → Soak the intestines.
그러므로 본발명은 메주크기를 적게 하는 것으로, 전통메주가 1.5∼2.0kg/1개 인데 비해 본발명의 소위 건빵메주는 300g/1개의 작은 크기가 된다.Therefore, the present invention reduces the size of meju, and while traditional meju is 1.5 to 2.0 kg/1, the so-called dried meju of the present invention is small in size, 300 g/1.
그리고 메주 제조기간을 획기적으로 줄인 것으로, 전통메주 제조에 90일이 소요되는데 반해 본발명의 메주는 제조기간은 9일에 불과하다.In addition, the production period of meju has been dramatically reduced. While it takes 90 days to produce traditional meju, the production period of meju of the present invention is only 9 days.
그리고 본발명은 발효식품의 위험 요인을 극복한 것으로, 아플라톡신 및 바이오제닉아민 균의 위험을 제거하였고 우리전통 식품인 메주를 표준 및 규격화 하였다.본발명 다기능 가정용 메주 발효기의 제원은 온도범위20~70℃,시간범위1~999시간, 내부재질 스테인레스, 용량 12ℓ, 중량8㎏, 소비전력70w이다.In addition, the present invention overcomes the risk factors of fermented foods, eliminates the risk of aflatoxin and biogenic amine bacteria, and standardizes meju, a traditional Korean food. The specifications of the multi-functional household meju fermenter of the present invention are a temperature range of 20 to 70. ℃, time range 1~999 hours, internal material stainless steel, capacity 12l, weight 8kg, power consumption 70w.
본발명의 메주를 제조하기 위해 다기능 메주 발효기에 따르는 구성품들은 다음과 같다. The components used in the multi-functional meju fermenter to produce meju of the present invention are as follows.
채반 3개가 설치되되 1개 채반에 메주 4개를 발효시키는데 사용된다. Three trays are installed, and one tray is used to ferment 4 meju.
메주틀 1개가 설치되되 메주틀 규격은 (13.5×8.5×4.5㎝)이다. One meju frame is installed, and the size of the meju frame is (13.5 × 8.5 × 4.5 cm).
콩(메주콩)은 3㎏을 준비하며, 콩3㎏을 물에 불려 사용하면 6㎏이 된다. Prepare 3kg of soybeans (meju beans). If 3kg of soybeans are soaked in water, it becomes 6kg.
그리고 콩 3㎏ 발효를 위해 미생물 종균 8g이 필요하며 미생물 종균 8g을 접종시킨다. Additionally, 8g of microbial spawn is required to ferment 3kg of soybeans, and 8g of microbial spawn is inoculated.
그리고 삶은 콩을 담을 용기 1개가 필요하다. 준비물을 다 갖추게 되면 아래순서로 메주를 제조하게 된다.And you need one container to hold the boiled beans. Once you have all the ingredients, you can make meju in the following order.
도 1의 실시례에 의해 제조공정을 설명하면 다음과 같다. The manufacturing process will be described using the example in Figure 1 as follows.
콩3㎏을 24시간 불리고 90분 삶는다. →미생물종균을 넣는다. →삶은 콩을 마쇄한다. →메주틀을 이용 성형한다. →채반 1개에 4개씩 3칸에 넣는다. →발효기에 넣어 발효기능 조작하여 30℃, 110시간 발효한다. →발효된 메주를 건조기능 조작하여 45℃, 110시간 건조한다. 발효에서 건조까지 9일이면 완성된다. 곧 9일이면 장을 담을 수 있는 것이다.Soak 3kg of beans for 24 hours and boil for 90 minutes. →Add microbial spawn. → Grind the boiled beans. →Mold using a meju mold. →Put 4 pieces per tray into 3 spaces. → Put it in the fermenter, operate the fermentation function, and ferment at 30℃ for 110 hours. →Use the drying function to dry the fermented meju at 45℃ for 110 hours. It takes only 9 days from fermentation to drying. In other words, you will be able to pack your groceries in just 9 days.
1 : 개폐문 2 : 케이스
3 : 전원선 4 : 히터
5 : 송풍팬 6 : 자외선램프
7 : 유용미생물배양용기
9 : 송풍팬가이드 10 : 통기구멍
11 : 채반 13 : 채반가이드
14 : 제어기
16 : 시간표시창 17 : 온도버튼
18 : 시작버튼 19 : 온도표시램프
20 : 선택버튼 21 : 정지버튼
22 : 전원버튼 23 : 가열표시램프
24 : 코스표시램프1: Open/close door 2: Case
3: Power line 4: Heater
5: blowing fan 6: ultraviolet lamp
7: Useful microorganism culture container
9: Blowing fan guide 10: Ventilation hole
11: Strainer 13: Strainer guide
14: controller
16: Time display window 17: Temperature button
18: Start button 19: Temperature display lamp
20: selection button 21: stop button
22: Power button 23: Heating indicator lamp
24: Course indicator lamp
Claims (3)
상기 다기능 가정용 메주 발효기 외면에는 전원버튼(22), 시작버튼(18), 정지버튼(21), 선택버튼(20), 온도버튼(17), 시간표시창(16), 온도표시램프(19) 및 가열표시램프(23)가 설치되어, 발효기 내부에 내장된 제어기(14)에 제어선으로 연결되어 있고, 상기 제어기(14)는 히터(4), 송풍팬(5), 자외선램프(6)를 각각 또는 두 개 이상을 동시에 동작시키는 것으로, 발아모드와 발효모드와 건조모드는 히터(4)와 송풍팬(5)을 동시에 작동시켜서 내용물을 발효 또는 건조하는 것이며, 살균코스는 자외선램프(6)와 히터(4)와 송풍팬(5)을 동시에 작동시키는 것으로,
사용자가 선택버튼을 누름에 따라 발아모드, 발효모드, 건조모드, 살균모드 순으로 램프등이 켜지게 되며, 사용자가 원하는 코스인 모드를 지정하면 해당되는 모드의 램프등이 점등되는 것이며, 모드는 발아모드, 발효모드, 건조모드, 살균모드로 구분되되,
발아모드는 각종 종자 발아에 사용되며, 온도 25~30℃, 버튼을 누르면 발아모드 지속시간은 1~2일이며,
발효모드는 메주 발효 및 일반 식품발효에 활용되며, 온도 30~36℃, 지속시간은 3일이며,
건조모드는 각종 농산물 건조에 사용되며, 온도 45~50℃, 지속시간은 1~3일이며,
살균모드는 자외선(UV)램프 통해 살균시키며, 온도 60℃, 지속시간은 1시간이며, 살균모드는 메주제조과정 어느과정에서든 동작이 가능하며,
상기 발아모드는 온도설정값 25~30℃, 작동시간값 1~2일으로 제작단계에서 미리 정해진 온도, 작동시간으로 설정되어 있고 시작버튼을 누르면 발아가 시작되는 것이며, 온도가 25~30℃중에서 일정온도로 사용자가 다기능 가정용 메주 발효기의 입력수단인 온도조절버튼 내지 터치스크린의 입력수단을 통해 입력하면, 입력된 설정 온도가 될 때까지 히터와 휀이 켜지며 상기 히터가 작동되므로 가열램프가 켜지게 되고 내부 적색 LED램프도 켜지는 것이며, 시간표시창에는 설정치인 48시간에서 시간별로 1시간씩 감해지며 표시되고 온도가 입력된 설정 온도보다 높게 되면, 히터와 휀이 중지하고 가열램프도 꺼지게 되고 온도가 입력된 설정 온도보다 낮아지면, 히터와 휀이 다시 작동하고 가열램프도 켜지게 되며, 발아코스가 끝날때까지 동작을 반복하되, 상기 발아모드, 발효모드, 건조모드, 살균모드의 각각에 대한 온도설정값의 작동온도범위를 ±0.5℃로 정하여, 히터와 휀의 잦은 온오프 작동에 의한 고장을 방지하는 것을 특징으로 하는 다기능 가정용 메주 발효기를 활용한 장담금방법Preparatory steps to prepare a multi-functional home fermenter; Soaking beans in water; Soybeans?? A step of steaming or steaming; A seed inoculation step of inoculating the spawn; A grinding step of grinding the inoculated beans; A molding step of molding using a mold; A fermentation step of fermenting by placing them in a multi-functional home fermenter; It further includes a step of taking out and drying meju; a meju trimming step of cleaning the dried meju; a danggeum step of soaking the intestines; and the multi-functional household meju fermenter includes a germination mode used for various seed germination; Fermentation mode used for meju fermentation and general food fermentation; Drying mode used for drying various agricultural products; In the method of manufacturing meju using a multi-functional household meju fermenter that operates including a sterilization mode using an ultraviolet (UV) lamp,
The outer surface of the multi-functional home meju fermenter includes a power button (22), a start button (18), a stop button (21), a selection button (20), a temperature button (17), a time display window (16), a temperature display lamp (19), and A heating indicator lamp (23) is installed and connected by a control line to the controller (14) built into the fermenter, and the controller (14) operates a heater (4), a blowing fan (5), and an ultraviolet lamp (6). By operating each or two or more simultaneously, the germination mode, fermentation mode, and drying mode operate the heater (4) and blower fan (5) simultaneously to ferment or dry the contents, and the sterilization course uses an ultraviolet lamp (6). By operating the heater (4) and the blower fan (5) simultaneously,
As the user presses the selection button, the lamps turn on in the order of germination mode, fermentation mode, drying mode, and sterilization mode. When the user specifies the desired course-in mode, the lamp for the corresponding mode turns on. It is divided into germination mode, fermentation mode, drying mode, and sterilization mode,
The germination mode is used to germinate various seeds. The temperature is 25~30℃. When you press the button, the germination mode lasts for 1~2 days.
The fermentation mode is used for meju fermentation and general food fermentation. The temperature is 30~36℃ and the duration is 3 days.
The drying mode is used for drying various agricultural products, the temperature is 45~50℃, and the duration is 1~3 days.
The sterilization mode sterilizes using an ultraviolet (UV) lamp, the temperature is 60℃, and the duration is 1 hour. The sterilization mode can be operated at any stage of the meju manufacturing process.
The germination mode is set to a temperature and operating time predetermined at the production stage, with a temperature setting value of 25 to 30℃ and an operating time value of 1 to 2 days. Germination begins when the start button is pressed, and the temperature is set to 25 to 30℃. When the user inputs a certain temperature through the temperature control button or touch screen input means of the multi-functional home meju fermenter, the heater and fan are turned on until the input set temperature is reached, and the heater is operated so that the heating lamp does not turn on. The internal red LED lamp also turns on, and in the time display window, 1 hour is displayed for each hour from the set value of 48 hours. When the temperature becomes higher than the input set temperature, the heater and fan stop, the heating lamp turns off, and the temperature is turned off. When the temperature falls below the input set temperature, the heater and fan operate again and the heating lamp is turned on, and the operation is repeated until the germination course is completed, with each of the germination mode, fermentation mode, drying mode, and sterilization mode. A deposit method using a multi-functional household soybean fermenter, characterized in that the operating temperature range of the temperature set value is set to ±0.5℃ to prevent failure due to frequent on-off operation of the heater and fan.
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| KR880003877Y1 (en) * | 1986-03-08 | 1988-10-25 | 세일로주식회사 | Manufacturing device of fermention food manufacturing device of fermentation food |
| KR20130115685A (en) * | 2012-04-13 | 2013-10-22 | 조서원 | Fermenter of soybean lump for household |
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