KR20010017785A - Mephrite component addition, culm length bean paste fabrication approach - Google Patents

Abstract

The present invention relates to a method for preparing liver and miso, to which a purgatory component is added.

There are many kinds of fermented foods in different regions and peoples, and they enjoy eating them and spread them to other peoples. In particular, the climate and soil of our country is a report of various microorganisms, and its growth rate is very fast. As microorganisms may accumulate various intermediate microorganisms during metabolism, research on fermentation methods to obtain such metabolic deposits has been raised as a realistic task. In order to accumulate more, it is necessary to artificially change the enzyme system of the cells, that is, to develop the technology of artificial displacement manipulation.

Therefore, in the fermented foods involved, aspargillus of the fungal bacteria among the fermented microorganisms that refer to a group of fungi and yeast bacteria is essential for fermentation of cheongju, soy sauce, and soybean paste. Some A. Flavus toxic enzymes that produce fatal apratoxins in animals also require caution. There are many other fungi that produce fungal toxins (Myeotoxin), especially in fermented foods.

Therefore, strains required for traditional foods should be preserved so as not to be contaminated or mutated, but conventionally neglecting the benefits, so that not only the loss of nutritional value, but also the original taste, are sometimes deteriorated foods. It is causing the situation.

The present invention has been invented to solve the above problems, the present invention is a boiled stone powder 40%, goru or ocher ceracic 15%, elvan 15%, germanium ore to promote the degeneration of soy protein when boiled soybeans A small amount (3% of the total) of additives made at a ratio of 15% and 15% zeoraito are used to boil the meju beans, and the yeast molds such as Bacillus bacillus and Asparagullosaria To create a growing environment, the walls and floors of the drying room are constructed with ocher, and the charcoal and salt are laid under the floor of it, and the nephrite and charcoal are appropriately placed in the indoor space. Process for 7 days and then aging for 30 days at room temperature (15 ℃) A small amount (3% range) was added to the process for obtaining the brine, and the mixture composed of 40% of jadeite powder, 15% of aragonite or ocher ceramic, 15% of ganbanite, 15% of germanium ore and 15% of zeolite. Obtain one oxjeong water and place it in a traditional traditional jar with meju and mature it at room temperature (15 ℃) for 60 days, then separate it into soy sauce and soybean paste and package it in small portions. By adding a trace amount of jadeite (3% range), the far-infrared rays and anions emitted therein cause resonant movements with the far-infrared rays and anions emitted in the soy sauce and miso so that long-term preservation is possible while maintaining the original flavor.

Description

Manufacturing method of soybean paste added with purgatory component {MEPHRITE COMPONENT ADDITION, CULM LENGTH BEAN PASTE FABRICATION APPROACH}

The present invention relates to a method for preparing traditional soy sauce and miso with added jadeite powder. There are many kinds of fermented foods in different regions and peoples, and they are eating and spreading to other peoples.

When we completely exclude fermented foods from human diet, everyone will once again marvel at the mysterious providence of nature.

In particular, Korea's climate and soil are reports of various microorganisms, and their growth rate is very fast. In addition, as the microorganisms may accumulate various intermediate microorganisms in the metabolic process, the study of the fermentation method for obtaining such metabolic deposits becomes a practically important task.

In order to achieve such a task, it is necessary to artificially change the enzyme system of the cells, that is, to develop a technology for artificial mutation, so that humans can accumulate a large amount of materials needed by humans.

Therefore, fermented microorganisms refer to a group of molds, yeasts and bacteria that are involved in the production of fermented foods. Among the fermented microorganisms, the yeast fungus (Aspargillus genus) is a fermentation of cheongju, soy sauce, and miso. Included are critical uses. Its representative species is Aspergillus oryzae, of which various strains are known. They produce yellow green conidia, so they are called Hwang Kuk (黄 ().

Among these yeast fungi, A. Flavus, which is similar to Hwangkuk on the naked eye and gives fatal apratoxin to humans or animals, requires attention. There are many other fungi that produce mycotoxins, especially in fermented foods. Among the bacteria of the fermented microorganism, Bacillus bacteria are aerobic and exist all over nature.

Bacillus subtilis (藁 草 菌) is a representative species, which has been used for the production of Janggu or Cheonggukjang since ancient times because it produces strong protease and amylase. As such, fermented foods are produced according to factors such as climate, climate, presence of raw materials, and preference of local people in different parts of the world.

Therefore, strains required for traditional foods should be preserved in order not to be contaminated or mutated. And efficient fermentation to suit your taste or economic efficiency is called fermentation strains (Species) or strain (Strain). Therefore, the necessary fermented strains or strains should be preserved carefully so as not to be contaminated or mutated, so in this regard, Korean traditional fermented foods, soybean paste, soy sauce, red pepper paste, and kimchi can be seen as the best foods. In particular, it is widely known that traditional Korean miso (aka Chosun miso) is not only food value but also medical food.

However, since such fermented foods are not industrially produced and are conventionally processed, it is important to pay particular attention to the surface of the meju in the process of floating meju. If mold grows before the surface moisture of meju dries, molds such as Penicillum or Aspergillus flavus, which can form toxic toxins (Myeotoxin), can grow, so the surface of Meju should be dried to prevent mold growth. It is very important to do, but the situation has been neglected in the prior art at all.

When the soju is finished, it should be prevented from sticking germs to the surface of the meju that has emerged above the surface of the meju. In addition, in the case of soy sauce, it is necessary to prevent the formation of biofilm yeast that may occur on the surface of the meju to prevent the deterioration of flavor. To close the contact with the air to close the soybean paste surface, but in the past, such a neglect of the fact that not only lose the nutritional value of the original taste of the situation.

The present invention has been found to solve the above problems, the present invention is a microorganism involved in the aging of traditional soy sauce, miso is known aerobic bacteria Bacillus and salt-resistant lactic acid bacteria and also salt-resistant yeast Ba Bacillus Although it does not affect soy sauce or doenjang fermentation, salt-tolerant lactic acid bacteria and salt-tolerant yeast greatly influence the formation of unique flavor of soy soybean paste, and lactic acid bacteria, aerobic bacteria and yeast increase during fermentation and then decrease. The aerobic bacteria are the highest at the 3rd week of fermentation, the lactic acid bacteria at the 4th week of fermentation, and the yeast at the 7th week of fermentation. In addition, the fungus poison "Apratoxin", which occurs when fermentation of soybean protein in Meju, has many problems in making meju. In addition, the fungus poison "Apratoxin" is also used when soaking soy sauce or soybean paste in mature meju. Fermented food can be changed to spoiled food if the fermented food is wrong due to the breeding and the generation of various germs of the present invention in the process of fermented food to inhibit the mold poison that can occur during the aging period of soybean paste, soy sauce Simultaneously, iron, calcium, and magnesium are the main ingredients in suppressing the formation of acidic yeasts in soy sauce and doenjang, and jade and its powder containing 20 kinds of substances beneficial to the human body are used as catalysts and additives. It is.

1 is a process display of the present invention

1-Meju Bean Boiling Process 2-Meju Molding & Drying & Leaping Process

3-salt riding process 4-soaking and ripening process 5-soy sauce extraction process

6-packing process

The process thereof is described as follows.

Process 1 (Boiled soybeans)-In order to most efficiently modify the soy protein when boiled soybeans, a small amount (3% of the total) of feldspar powder, kaolin ceramics, germanium ore powder, ganban stone powder and zeolite is added. Boil The purpose of boiling soybeans is to sterilize soybeans, destroy cell walls, and to denature soybean protein. The reason for denaturing proteins is to break down the conformation of soybean molecules that are incapable of receiving enzyme reactions or reactions, resulting in completely different molecules. will be. In addition, the amino acid residue chain (molecular structure linkage) constituting the soy protein polypeptide (poly petide) should not be destroyed during the denaturation process, so the technology to boil soybeans is very important.

Second Process (Meju Molding, Drying and Floating Process)-The soybeans boiled in the first process are obtained in a conventional way to crushed meju lumps and put into a drying chamber and Bacillus subtilis, Bacillus, a protease enzyme of Meju. Or create an environment so that yeast fungi such as "Aspargillus. Oryzae" grow well. To this end, the drying room is made of ocher walls and ocher floors, and charcoal and salt are laid under the ocher floor. Purgatory and charcoal are properly placed in the drying chamber space.

Next, the shaped meju is tied with straw, hanged on bamboo placed indoors, and dried at 30 ° C. for 3 days. After drying in this way, the dried meju is left for 7 days in an environment of 35 ℃, and then aged at room temperature 15 ℃ for 30 days.

3rd process (saline process)-This saline process is very important process and it should be suitable to coagulate fermented food conditions such as fermentation, anti-corruption, water purification, lactic acid bacteria fermentation, soy protein, and remove bitter and astringent taste of food. Processed salts are used to impart conditions suitable for the degradation of oligosaccharides (constant sweetness) and 16 or more amino acids in soybeans. In other words, processed brine should be used to remove liver water (coagulant) contained in sun salt.

In this way, when using the processed saline, strong antibacterial effect can be obtained in the plantarum lactobacillus causing failure, such as acidity among the lactic acid bacteria. And the combination thereof is added four times or more to ordinary bottled water.

4th process (soaking and aging process)-15% of jadeite powder in brine prepared in the 3rd process, yellow clay ceramic (or kaolin) 15% ganban stone powder 15% zeolite, 15% germanium ore (range of germanium 0.55 ppm or more) 15% Put 5% of "Ok Jeong-Soo" made by dissolving the precipitated mixture made of rain into the processed brine obtained in the 3rd process.The container used here is a traditional jar. Dip the ceramic mass together to create the best conditions for fermenting miso and soy sauce to grow microorganisms. By doing so, it is possible to prevent the growth of unnecessary germs, such as film-forming yeast, which may occur on the surface of the soy sauce or miso matured products. At this time, the charcoal lumps and red peppers are floated several times. The charcoal is for adsorbing miscellaneous and the whole pepper is for sterilization. In case of aging only the miso paste, ceramic-containing polyethylene film is brought into close contact with the surface.

5th process (soy sauce and soybean separation process)-The aged product obtained in the 4th process is first extracted with soy sauce in a conventional manner and then obtained with miso or directly with miso without extracting soy sauce. However, when extracting soy sauce, the amount of processed brine is relatively increased.

6th process (packing process)-In the 5th process, when separating soy sauce and miso or subdividing soybean paste without extracting soy sauce, they are mainly contained in glass or onggi container or bottle. On the inner side, a fastener, an inner lid, and a sticker containing a substance such as a large amount of anions or jadeite powder emitting far infrared rays are used.

When used in this way, far infrared rays and anions emitted from purgatory stone powder contained in the adhesive of the inner plug or sticker may cause resonant and resonant motions with far infrared rays and anions emitted from miso, jade, and other components contained in the liver. Long-term preservation is possible because it prevents alteration and degeneration.

Referring to the embodiment of the present invention configured as described above are as follows.

1st process (meju bean boiling process)

When boiled 100kg of selected Korean meju beans, boiled water with 100ℓ of mineral water, petroleum stone powder 40% kaolin ceramic 15% germanium ore powder 15% ganban stone powder 15% zeoraito 15% You get a boiled bean that is very suitable for

2nd process (meju molding and drying and floating process)

Boiled soybeans obtained in the first step were added to a blender, and then 70 mewholes were obtained by shaping mewholes in 2 kg units as usual. In drying it, the structure of the drying chamber is made of ocher wall and ocher bottom, and under the ocher bottom, 0.1 M ³ equivalent of charcoal and salt is laid per 1 M ² , and each molded meju is tied with a crest to support between wooden supports. Hang it, but keep the proper interval for good ventilation. And its drying time was dried for 3 days, the surface of the meju was dried clean. At this time, the water content of 20%, the weight per piece was 1.2kg.

The dried meju was left for 7 days at 35 ° C. and then aged at 15 ° C. for 30 days.

3rd process (salt riding process)

25 kg of ordinary sun salt was added to 110 l of bottled water and stopped for 1 day in a completely dissolved state, thereby completely removing the brine produced at this time, thereby obtaining 100 l of pure processed brine.

4th process (soaking and ripening process)

Conventional tradition of 100 liter capacity of 100 liters of mixed salt consisting of 40% of jadeite powder, 15% ocher, 15% elvan, 15% zeolite, 15% germanium ore and 15% germanium ore. After dividing 50 liters into two jars and dividing 35 mejus into each jar, the jadeite, calcined ocher mass, five charcoal chunks and 10 red whole peppers were added to each jar and aged at room temperature for 15 months.

5th process (soy sauce and miso separation process)

After the fermentation of the fourth step, the liquid was removed from the aged thin soybean paste to separate it into soy sauce and soybean paste. The remaining 140 liters were obtained miso, which was then aged for 30 days after the ceramic-containing polyetchen film was adhered to the surface in order to enhance the flavor of the miso. Here, to obtain all the doenjang without extracting the soy sauce, it was confirmed that a relatively high-quality doenjang was obtained by reducing the amount of brine added relatively.

6th process

In the packaging of soy sauce and soybean paste obtained in the fifth process, soy sauce obtained 30 bars in 2 liter glass jars and 70 soybean paste in 2 liter glass jars. At this time, a sticker was attached to the glass bottle and the glass container, and 3% of the jadeite powder was added to the adhesive liquid, and 3% of the jadeite powder was added to the bottle cap or the inner lid of the container. Long-term preservation was possible because far infrared rays and anions emitted from purgatory components were resonant resonances with far infrared rays and anions emitted from jadeite powder and other mixtures contained in soy sauce and soybean paste.

As described above, the present invention boils meju beans, which are its materials, and when it is dried and aged, it is boiled by adding a mixture of jadeite powder, ocher or kaolin ceramics, and ganban stone and zeolite. It was dried and floated in the dried room, and then immersed in processed brine for 6 months at room temperature, thus inhibiting the growth of harmful components of the human body during drying and fermentation process, and the useful ingredients Bacillus and Aspargillus duck. Because it helped to grow the porcelain, preservation of nutritional value and taste is excellent, and the purifying stone powder is added to the sticker or inner stopper used in the packaging container, so the far infrared rays and negative ions emitted from the far infrared rays or negative ions emitted from the soy sauce or miso itself Long-term storage of the contents, namely long-term low The longer it is, the more its maturity is increased and the better the taste can contribute to the improvement of the food industry and dietary culture.

Claims (1)

In order to promote the degeneration of soy protein when boiled in ordinary meju beans, a small amount of additives (40% of jadeite powder, kaolin or ocher ceramic 15%, ganban stone 15%, zeolite 15%, germanium ore 15%) %)) The walls and the bottom of the drying chamber are made with ocher to create an environment where boiled soybeans can be grown and the yeast fungi such as Bacillus bacteria and Aspargillus orizae, which are proteolytic enzymes, can grow well. Under the bottom of it, grind 0.1M ³ of true charcoal and salt per 1M ^2, and in the inner space, create a drying room with proper arrangement of purgatory and charcoal, and add 4 times more water to normal natural salt for more than 1 day. After standing still, add a small amount (3%) of the mixture consisting of 40% of jadeite, 15% of kaolinite or ocher ceramic, 15% of ganbanite, 15% of zeolite and 15% of germanium ore to 100l of processed brine. Small packaging containers for small packages of soy sauce or miso obtained after the process of obtaining octane saline and a well-known process of dipping this meju with octane saline in a jar in a 1: 1 ratio at room temperature (15 ℃) for at least 60 days. When making a sticker attached to the main wall of a bottle and a sock stopper or a lid which is interposed on a bottle or a stopper, 3% of purifying stone is added to it so that far infrared rays emitted from it or far infrared rays emitted from soy sauce or miso containing anion And a purifying stone powder-containing soybean paste, characterized in that it is obtained through a packaging process in which resonances and resonance motions with negative ions cause contents to be denatured and deteriorated even after long-term storage.