KR20020014327A - a - Google Patents

Abstract

PURPOSE: A method and apparatus for fermenting soybean sauces as one of traditional food of Korea by forming a small-sized bean paste(Doenjang, Korean name) in a soybean paste forming apparatus from steamed soybean and fermenting. This method produces raw material for soybean sauces such as red pepper paste(Gochujang, Korean name) and soy sauce(Ganjang, Korean name) having the same taste and nutritions as traditional soybean sauces within 3 days without 5 days to 3 months. CONSTITUTION: Steamed soybean as a raw material supplied from a hopper(20) is ground by rotation of a screw(22) of a soybean paste forming apparatus(2) and formed by rotation of a rotation shaft(27) having a cutting blade(28) to give a bean paste(25) with a diameter of 15 to 50mm in the shape of a circle or a quadrangle, the bean paste(Doenjang, Korean name) is subject to agitation with an agitator 1 to 2 times a day for 3 days to prevent the bean paste from sticking each other when the bean paste starts to harden after a lapse of 12 hr. The fermented bean paste is then sent to a soybean sauces manufacturing process.

Description

Fermentation method of Jangju using traditional meju and its device {a}

The present invention relates to a solid fermenter for fermenting (cultivating) raw materials used in the manufacture of soy sauce and spirits such as red pepper paste, miso and soy sauce.

The present invention relates to a fermentation method and a device using traditional meju so that steamed soybeans, which are introduced, are continuously molded in a molding apparatus, and then fermented to a certain thickness into an empire, and then directly connected to a subsidiary working process.

In general, the method of making meju to prepare soybeans was made by largely forming steamed soybeans into bricks and leaving them in the air for several months, resulting in several months of disuse.

In order to prevent such drawbacks, as in the present invention patent application No. 6641 (notification number 93-3066), the stirrer and the entry and exit devices were installed independently or in one place.

However, as the entry and exit devices have independent driving functions, the structure is complicated, which causes the unit cost to increase, and there is a drawback in that a belt-type conveyor is installed to leave at one side and occupy a large internal area.

At the time of entry, the raw material supplied to the cyclone was laid on the imperial plate in a certain thickness to stir the raw material by stirring with a stirring device while maintaining the temperature and humidity.

However, soybeans as raw materials are supplied to the imperial plate, and since the bacteria must be decomposed from the shell, the bacteria cannot easily penetrate to the inside.

Thus, it is necessary to make a meju while the meju is matured while being stored in the storage space for a long time (mildew) .The space for storing meju is indispensable. There is a flaw that cannot be supported.

In addition, since the raw material is soaked in saline (salt water) and then processed in soy sauce or soybean paste, it is very difficult to prepare a soy sauce having the same taste and nutrition as conventional products.

When preparing meju in this manner it took at least 5 days.

The present invention is to be supplied to the process of manufacturing soy sauce and miso immediately after fermentation in a fermentation chamber by spreading the meju as a raw material to be entered using a meju molding apparatus installed in the immigration device to a certain thickness on the imperial plate.

The present invention forms a small sized meju as the steamed soybean is broken to facilitate the penetration of spawn so that it can provide a nutritious food with a conventional taste and nutrition.

The present invention is to be separated at regular intervals in order to prevent the small meju sticking to each other to enable the uniform breeding of seed within a short time.

In the present invention, the raw material supplied to the cyclone from the outside is put into the hopper, while the steamed soybean is crushed with a screw to form a square or round meju and then supplied to the imperial plate and stirred at regular time intervals while controlling the temperature and humidity, and then immediately It characterized in that to be able to manufacture.

1 is a plan view of the installation state of the present invention

Figure 2 is a front view of the installation state of the present invention

Figure 3 is a detailed view of the meju shaping apparatus of the present invention

Figure 4 is a side view of the main part of the meju shaping apparatus of the present invention

[Description of Symbols for Main Parts of Drawing]

1 fermentation chamber 2 meju molding machine

3: entry device 4: departure and stirring device

5: supply room 6: empire version

8: air conditioner 20: hopper

21: main body 22: screw

23: raw material 24: molding sphere

25: Meju 26: Chain

27: rotating shaft 28: cutting blade

The present invention feeds soybeans, passes through the steamer, mixer, and cooler, and is then air-transmitted to the cyclone (12) to spread the raw material on the imperial chamber (6) of the fermentation chamber (1) to a certain thickness to ferment the raw material.

The raw material conveyed to the cyclone 12 is supplied to the meso forming apparatus 2 and crushed to form a round or square meju 25 having a diameter of about 10 to 50 mm and with the transfer of the cyclone 12. While being transported, it is installed in the entry device 3 for supplying a certain thickness on the imperial plate 6.

The entry device 3 transfers the upper side of the rail 7 forward and backward, and the cyclone 12 receives the guide of the transfer guide 13 together with the meju molding device 2 before, after, left and right. Transferred.

The meju forming apparatus 2 is a screw 22 that is rotated by the power of the motor 29 is installed inside the main body 21 and the hopper 20 is installed on the upper side of the raw material supplied to the cyclone 12 hopper It is to be supplied to the main body 21 through the (20).

In front of the main body 21, the raw material supplied by molding a plurality of round or square molding spheres 24 are crushed by the screw 22 and supplied to the molding sphere 24 to be forcibly discharged and the meju 25 is It is molding.

One side of the molding tool 24 is provided with one or more cutting blades 28 on the rotating shaft 27 for the chain 26 to rotate by the external power to rotate the molding tool 24 by the rotation of the rotating shaft 27. The meju 25 is molded by cutting the raw material discharged through.

The meju 25 discharged from the molding sphere 24 of the meju forming apparatus 2 is supplied to the imperial plate 6 while being cut by the cutting blade 28.

At this time, the meju forming apparatus 2 supplies the meju 25 to the imperial plate 6 in a predetermined thickness while being transported to the front, rear, left and right.

On one side of the entry device (3), the departure and stirring device (4) to be reciprocally transported on the rail (7) is installed to agitate and leave the meju (25).

The stirrer 14 of the departure and agitation device 4 is installed at regular intervals and the stirring blades are installed to be opposed to each other by stirring the meju 25 at regular time intervals to prevent them from sticking to each other for a quick time. The fermentation is to be made evenly within, the bending screw 15 is to be transferred to one side when the ripening of the meju 25 is completed to be supplied to the next process.

A supply chamber 5 is formed below the fermentation chamber 1 to supply temperature and humidity for aging the fermentation chamber 1 through an external air conditioner 8 and a broa 10.

The exhaust duct 9 is installed on the wall of the fermentation chamber 1 to discharge the harmful gas CO ₂ in the fermentation chamber 1 and to circulate the air.

The fermentation chamber 1 is controlled to maintain a constant temperature and humidity through the air conditioner 8 and the broa 10 by laying the meju 25 on the imperial plate 6 of the fermentation chamber 1 to a certain thickness.

After 12 hours of supplying the meju 25 on the imperial plate 6, the scoop and stirring device 4 is operated to stir the meju 25 with the stirrer 14 so that the fermentation is evenly made.

The constant temperature and humidity can be adjusted differently depending on the fermentation product, but in the case of Meju, the temperature is maintained at 30 to 34 ° C. and the humidity of 90% or more, and the stirrer 14 separates the meju 25 from being attached to each other. The spawn propagation is to be made evenly within a quick time.

The present invention can be used to ferment not only meju but also various solids, and it can be seen that the molding time of the meju using the fermentation chamber 1 takes 3 days.

The present invention will be described in detail through examples.

Examples

The raw material cooking process for feeding steamed soybean, which is a raw material, to be cooked by passing through a steamer, a mixer, and a cooler,

After the raw material of the raw material feeding process to the cyclone (12) by using an air feeder supplying the raw material to supply the raw material to the hopper 20 of the meju molding apparatus (2),

When the raw material is supplied to the meju forming apparatus 2, the screw 22 is rotated to crush the raw material, and at the same time, the raw material is transferred to the forming tool 24 to forcibly discharge the raw material while the rotary shaft 27 having the cutting blades 28 installed thereon. A meju molding process of forming a meju 25 into a circle or a square so as to have a diameter of about 10 to 50 mm by rotating;

Meju supplying meju 25 formed on the imperial plate 6 to a certain thickness by moving before and after the entry device 3 and before and after the meju forming apparatus 2 while forming the meju 25. Supply process,

After supplying the meju (25) after 12 hours of the surface of the meju (25) to some extent while maintaining the constant temperature, humidity by controlling the temperature and humidity of the fermentation chamber (1) through the air conditioner (8) departure and stirring device (4) the fermentation culture process of the meju to stir so that the meju (25) does not stick to each other for 1 to 2 times a day for three days with the stirrer (14),

Meju (25) fermentation process after the fermentation culture process of Meju Meju supply process for supplying to the enteric manufacturing process such as soy sauce and soybean paste by discharging the meju (25) by driving the outgoing screw 15 of the departure and stirring device (4) Is done.

The present invention is to reduce the manufacturing process of the soy sauce by supplying to the imperial plate while molding meju without supplying soybean raw material to the imperial plate.

The present invention is to provide a meju raw material uniformly fermented in a short time by supplying meju made by grinding steamed soybeans.

The present invention is to provide a solid fermentation apparatus capable of fermentation culture of a variety of solids by controlling the temperature and humidity as well as molding the meju using soybean.

Claims (2)

The raw material supply process of supplying the raw material to the hopper of the meju forming apparatus through a cyclone after the raw material's ripening process, When the raw material is supplied to the meju molding apparatus, the screw is rotated to crush the raw material and simultaneously transferred to the molding tool to forcibly discharge the raw material while forming the meju into a round or square shape having a diameter of 15 to 50 mm; Meju feeding process for supplying meju to a certain thickness by molding before and after the immigration device and the left and right movement of the meju forming device while molding meju; After supplying the meju, the fermentation chamber is maintained at a constant temperature and humidity through the air conditioner, and after 12 hours when the surface of the meju is hardened to some extent, the swelling and stirring device is operated to separate the meju attached to the agitator for 3 days. Fermentation culture process of meju to stir meju once or twice a day, A fermentation method of enteric soybeans using traditional meju, characterized by manufacturing raw soybeans through meju supplying process which discharges aged meju after fermentation culture process of meju into tofu manufacturing process such as soy sauce and miso. The air conditioner (8) controls the temperature and humidity of the fermentation chamber (1) and moves the raw material from the cyclone (12) before, after entering the entry device (3) and stirring and stirring and stirring device (4) And in the fermenter to bend, On one side of the cyclone 12 of the entry device 3, a screw 22 for crushing steamed soybeans is installed in the main body 21, and a plurality of molding spheres 24 are formed at one side of the molding sphere 24. Meju molding apparatus 2 for forming a meju 25 while supplying the meju 25 while the cutting blade 28 installed on the rotary shaft 27 is rotated upward, and supplies it to the imperial plate 6; Fermentation apparatus of enteric soybeans using traditional meju, characterized in that to form a stirrer (14) of the departure and agitation device (4) to separate the stirring meju (25).