KR20020069870A - Functional miso and soy sauce with rice straw and seaweed - Google Patents

Abstract

PURPOSE: Provided are functional soybean paste and a soy sauce using Bacillus subtilis cultured by using rice straws, and powdery seaweed, thereby shortening the manufacturing time and improving anti-mutation activity, immunity and anticancer activity. CONSTITUTION: The functional soybean paste and soy sauce are characteristically manufactured by using meju which is prepared by the step of: washing and pulverizing rice straws; drying them and adding moisture thereto; exposing them to air; boiling and crushing soybeans; and mixing the soybeans and pulverized rice straws with the above pulverized rice straws which are exposed to air, wherein optionally seaweed, which is dried and powdered, can be added.

Description

Functional Doenjang and Soy Sauce Added with Rice Straw and Algae {.}

The present invention relates to a method of preparing meju by mixing Bacillus subtillis bacteria and seaweed powder cultured using rice straw into meju and a method of preparing soy sauce and miso prepared using the meju.

Fermented foods using soybean have traditionally been used as a protein source for Koreans. Typical soybean fermented foods include doenjang, soy sauce, and cheongukjang. Among them, Cheonggukjang is made by wrapping boiled soybeans with rice straw and then naturally fermenting them in a warm room with a temperature of 27-35 degrees and adding salt or various spices.

In the fermented foods using soybeans, doenjang and soy sauce are prepared using meju, and the manufacturing process is made by crushing the boiled soybeans into coarse form and drying them in a well-ventilated place in mid-winter sunlight and wind. After washing the meju dried as above, soak in salt water of 18 degrees salt. The meju soaked in brine is aged for 60 days, and the meju is taken from the brine, and the brine becomes soy sauce.

In the traditional method of laying down rice straw and placing the prepared meju on it, Bacillus subtilis bacteria grow on the straw and grow, and the Bacillus subtilis bacteria grow on Meju and multiply in Meju to break down the meju. To help. This method takes a long time for meju to decompose and the results of the experiment showed that it takes 2 years for meso to completely decompose.

It was found that the taste and aroma of doenjang in this manufacturing process is a bacterium called Bacillus subtilis, and the composition and manufacturing method of doenjang and cheonggukjang using the cultured Bacillus subtilis bacteria and herbs (Application No. 10-2000-0017092 ) And the method of producing meju using mushroom mycelium (Application No. 10-1999-0018028), but the above method is prepared by mixing the cultured Bacillus subtilis bacteria with soybean, and then Bacillus subtilis in Meju. Sugi bacteria have a problem of not being able to grow naturally because they do not have a space to grow naturally.

Accordingly, in the present invention, the Bacillus subtilis bacteria are cultured in an easier manner, and the Bacillus subtilis can grow in these mejus so that the fermentation can be carried out simultaneously in and outside of Meju to shorten the fermentation period, and mix the algae. Therefore, it is a water-soluble substance that is good for human absorption while the meju is decomposed, suggesting a composition and method of making soybean and soy sauce, which are rich in nutrients and have more traditional taste and aroma.

The problem to be solved in the present invention is to supplement the above problems and to propose a method of producing soybean and soy sauce that is not only better taste but also excellent in flavor and nutrition. It is well known in the academic world that Bacillus subtilis bacteria grow and grow well in rice straw. Therefore, the present invention adopts a method of growing and growing Bacillus subtilis bacteria by adding water to rice straw, and mixing the cultured rice straw into meju to make the native space of Bacillus subtilis inside meju by rice straw. This study suggests that Bacillus subtilis can grow in Meju.

More than 80 enzymes, such as various organic and inorganic substances in vitamins and other vitamins and essential amino acids, are beneficial to the body and difficult to absorb directly. However, by paying attention to the role of transforming substances that are difficult to absorb in the human body into water-soluble by the decomposition of Bacillus subtilis bacteria, by making the seaweed into powder form and adding the above-mentioned seaweed in powder form during the production of meju, It is also the main object of the present invention to propose a method for preparing miso which can make various useful nutrients contained in seaweeds solubility in water and at the same time uniquely taste and flavor of miso.

1 is a manufacturing flowchart of meju in the present invention

2 is a manufacturing flow chart of miso and soy sauce in the present invention

<Description of the symbols for the main parts of the drawings>

Step 1.Dry the washed rice straw and then finely grind to add moisture

Incubate rice straw from step 2 for 10 days

Step 3 ... Mix rice straw prepared in step 2 with crushed seaweed and boiled soybean

In order to solve the problems and the problems described above, the cultivation of Bacillus subtilis bacteria and processing and addition of seaweeds are described in two parts as follows.

First of all, in order to cultivate Bacillus subtilis bacteria more easily, the Bacillus subtilis bacteria grow well in the straw containing water, and first, the method of culturing Bacillus subtilis bacteria will be described.

The well-washed rice straw is dried and finely pulverized the dried rice straw. The fine degree of the rice straw may vary depending on the level of those skilled in the art, but when the rice straw is mixed with meju, when the miso is prepared, the rice straw is small enough to not feel the rice straw in the mouth of the person, so that about 1 mm to 3 mm is sufficient. Spread the finely crushed rice straw and spread it to 70% to 80% moisture, and then contact with air for 3 days in a warm, sunny place with a temperature of 27-35 degrees to form a white mold on rice straw. It is a tilis bacterium. The cultured rice straw grows for about one more week at a place of less than 10 degrees, but the reason for growing at less than 10 degrees for one week is that Bacillus subtilis grows at a temperature of less than 10 degrees, but the growth of other harmful bacteria To prevent it.

Secondly, the process of preparing powdered algae powder will be described in detail.

In general, algae are foods rich in protein and carbohydrates, rich in vitamins, minerals, etc., and fundamentally different from the crops produced in the field. Modern science is proving that algae are a miracle produced by medicinal nature in many ways. In other words, algae contains a variety of chemicals that have a range of benefits, from preventing and treating several types of cancer, to reducing blood cholesterol, lowering high blood pressure, lowering the viscosity of blood, preventing ulcers, killing bacteria and improving constipation. It is said.

The algae are divided into green algae, red red algae and brown brown algae. Green algae include green, auditory, and green algae, and red algae include loot, laver, and carrageenan. Brown algae include shellfish, seaweed, kelp, rhubarb and maize. In the seaweeds added in the present invention, for example, each component is indicated as follows.

Table-1

Dried Seaweed Ingredients (per 100g)

ingredient Dry steaming ingredient Dry steaming Energy kcal 252 Iron, mg 17.6 moisture, % 11.4 Sodium, mg 1,294 protein, % 38.6 Potassium, mg 3,503 Lipid g 1.7 Vitamin A, R.E 3,750 Sugar, g 38.6 Vitamin B ₁ , mg 1.20 Fiber, g 1.7 Vitamin B ₂ , mg 2.95 Ash, g 8.0 Niacin, mg 10.4 Calcium, mg 325 Vitamin C, mg 93 Phosphorus, mg 762

TABLE 2

Dried Seaweed (per 100g)

ingredient Dry seaweed ingredient Dry seaweed Energy kcal 203 Phosphorus, mg 307 moisture, % 16.0 Iron, mg 9.1 protein, % 20.0 Vitamin A, R.E 315 Lipid g 2.9 Vitamin B ₁ , mg 0.06 Sugar, g 33.9 Vitamin B _2, mg 0.14 Fiber, g 2.4 Niacin, mg 1.3 Ash, g 24.8 Vitamin C, mg 15 Calcium, mg 959

Table-3

Kelp (per 100g)

ingredient Kelp ingredient Kelp Energy kcal 19 Iron, mg 2.4 moisture, % 91.0 Sodium, mg 554 Protein g 1.1 Potassium, mg 1242 Lipid g 0.2 Vitamin A, R.E 97 Sugar, g 3.6 Vitamin B ₁ , mg 0.03 Fiber, g 0.6 Vitamin B ₂ , mg 0.13 Ash, g 3.5 Niacin, mg 1.1 Calcium, mg 103 Vitamin C, mg 4 Phosphorus, mg 23

Tables 1, 2, and 3 above show the respective components in the seaweeds added in the present invention. In the present invention, green seaweed, 톳, auditory, and starfish were added in addition to the above seaweeds. Separately, remove salt by immersing in fresh water that does not contain salt for 24 to 48 hours. The salted algae are dried within 15% of moisture. The dried seaweed is crushed by a grinder. The method of drying and the method of crushing are techniques that can be utilized at the level of those skilled in the art and thus will not be described. The size of the crushed molecule is in the form of a powder.

Two kinds of additives, which have undergone the above two processes, cultivation and propagation of Bacillus subtilis bacteria using rice straw, and a process of preparing algae powder, are boiled soybeans during the process of preparing meju, which are traditionally manufactured, and then crushed roughly. Mix with The mixing ratio may be different during the manufacturing process, but in the present invention, the mixing ratio of rice straw in which Bacillus subtilis was cultured: seaweed in the form of powder: soybean was performed at a ratio of 5:20:75. According to the present invention, when the amount of Bacillus subtilis cultured on rice straw was mixed and prepared with miso, the taste of miso was evaluated by 10 people. +3 is very good, + 2 ~ + 1 is good, 0 is usually The decomposition degree of meju was measured. In Example 2, when the seaweeds processed in the present invention were mixed with boiled soybeans and prepared in soybean paste, 10 people evaluated taste and aroma in the same manner. +3 is very good, +2 is good, +1 is usually, 0 indicates the same as the conventional taste.

Example 1

Mixing ratio of Bacillus subtilis bacteria cultured in rice straw (%) Miso taste Miso Degradation degree after 5 months made with meju 0 % 0 0 65% 5% +3 +1 80% 10% +1 +1 81% 15% +1 +1 82%

Example 2

% Of seaweeds mixed Miso flavor Miso Incense 0 % 0 0 10% +2 +1 20% +3 +2

When the process of the present invention is expressed sequentially using FIG. 1, the washed rice straw is dried, and then the rice straw is crushed with a crusher and water is added. Two steps of propagating tilis, three steps of mixing the rice straw with crushed boiled soybeans, and drying the salt by removing the salt in the above three steps, and then crushed seaweed is added to prepare meju.

In the fermentation process of Meju prepared as described above, Bacillus subtilis bacteria are cultivated in rice straw, and the role of rice straw is that the Bacillus subtilis bacteria are secured in the native space so that Bacillus subtilis bacteria can grow in Meju. Not only can this ferment the meju without extinction, but fermentation takes place simultaneously inside and outside the meju, and more fermented miso can be obtained in the same fermentation period than the conventional fermentation amount.

Such a method helps to grow bacteria by forming a space between the soybean and the soybean by roughly crushing the conventionally boiled soybeans, but in the present invention, to secure more space, and also to artificially incubate Bacillus subtilis on rice straw. Therefore, it is obvious that meju is more efficiently degraded and aged than conventional methods. In the process of making conventional meju, boiled soybeans are made in the form of lumps and harden in a shaded place for 2-3 days. The crack is the time that Bacillus subtilis bacteria can be active without killing in the space between rice straw and soybean inside, and the cultured Bacillus subtilis is decomposed by supplying oxygen to Meju due to the crack. Help to do

The meju prepared as described above is aged 3 to 4 months in the sun and wind. Decomposition amount such as the decomposition amount obtained by the aging of about 5 to 6 months of the conventional can be obtained, the following Example 3 compares the decomposition degree of the meju according to the present invention with the conventional meju decomposition degree.

(Example 3)

Rice straw cultured with Bacillus subtilis (%) Meso decomposition after 3 months Meso decomposition after 5 months 0 % 54% 65% 5% 67% 81%

As shown in Example 3 above, the meju according to the present invention was found to decompose about 20% more than the conventional meju decomposition. This is the result of the bacillus subtilis bacteria inside the meju to decompose the meju and as a result of the present invention can reduce the conventional meju manufacturing process by about 2 months. In addition, when aged for the same time as the conventional method for producing meju, that is, when aged for 5 to 6 months, it is possible to obtain meju that is about 20% more decomposed than the conventional degree of decomposition.

The aged meju is washed and then immersed in brine at a salinity of 18 degrees and subjected to secondary fermentation for 60 days. The meju after the above process is miso, and brine is soy sauce. In the conventional method, the above doenjang may be stored in a poison or processed and used as food, but in the present invention, the fermentation of the doenjang is performed once more, but the Bacillus subtilis bacteria prepared by the present invention are cultured. Mix the straw again. The amount to be mixed is the same as the amount mixed at the time of making meju, and this is to decompose the organic matter contained in the doenjang which has not been decomposed for 3 to 4 months.

The above process will be described with reference to FIG. 2.

3-4 months of ripening meju and harp mixed → 60 days of ripening → separation (soybean and soy sauce) → soybean paste Bacillus subtilis cultured rice straw mixed → functional meju.

The miso that has undergone the above process becomes a functional miso according to the present invention.

The meju prepared by the present invention also grows in the inside of the meju Bacillus subtilis bacteria ferment the meju so that the fermentation at the same time inside and outside can be obtained fermented soybean more than the fermentation amount of meju in the same period. In other words, the fermentation period of meju can be shortened, which shortens the overall meju manufacturing process. By adding seaweed, not only the basic nutrients of seaweed can be ingested, but also the components of the seaweed that are not absorbed by the body can be fermented. It is possible to prepare nutritious functional soybean paste and soy sauce, which are hydrolyzed during the process and easily absorbed by the human body. In addition, the doenjang and soy sauce of the present invention can be ingested doenjang dishes that have a unique aroma and taste of seaweed even without the addition of seaweed at the time of food cooking, the cooking becomes simple, and the seaweed is matured so that the taste is better You can enjoy cooking.

Claims (4)

In the process of making meju using soybeans, A step of adding moisture after crushing and drying the washed rice straw; Step 2 to make contact with the air after the above process; 3 steps of adding water to crushed boiled soybeans and crushed rice straw and mixing with rice straw left for 10 days; Functional miso and soy sauce prepared using meju prepared through the above process The method of claim 1 Between two stages of contact with the air and three stages of mixing the boiled soybeans, crushed rice straw and rice straw left for 10 days by mixing moisture, crushed seaweeds, seaweed (seaweed, seaweed, kelp, 톳) Etc.), and further comprising the step of drying and grinding the functional miso and soy sauce prepared using meju prepared through the above process The method of claim 2 Functional miso and soy sauce prepared by using the meju prepared through the above process by mixing the pulverized seaweed in a ratio of 75: 5: 20 The method according to any one of claims 1 to 3 The meju prepared by the above process is aged in brine, and separated into doenjang and soy sauce, and functional miso and soy sauce prepared by adding the rice straw crushed to the separated doenjang again.