KR20040082061A - a soy sediment laws governing manufacture - Google Patents

Abstract

PURPOSE: A method of making fermented soybean paste and red pepper paste by culturing the mycelium of Phellinus linteus in steamed beans is provided. The fermented soybean paste and red pepper paste have synergistic action between pharmacological efficacy of Phellinus linteus and anticancer effect of the fermented food and thus are effective for prevention of cancer. CONSTITUTION: Beans are soaked in warm water of 80deg.C for 2hr, steamed for 20min and then added with calcium carbonate to control the pH to 6.5. The beans are sterilized for 1.5hr in a pressurized tank maintaining the temperature of 130deg.C and the pressure of 1.5atm, inoculated with the mycelium of Phellinus linteus and then cultured at 22 to 25deg.C for 15 days. They are aged for 1 to 3 months to give fermented soybean paste. The fermented beans prior to aging are dried to a moisture content to 10% or less, ground and then mixed with starch powder, red pepper powder, starch sugar and salt. Then the mixture is aged for 3 months or more to give red pepper paste.

Description

Manufacturing method of Doenjang and Gochujang using Situation Mushroom Mycelia {a soy sediment laws governing manufacture}

The present invention relates to a method for producing doenjang and red pepper paste using the situation mushroom mycelium, and more particularly, to provide a doenjang and red pepper paste having excellent anticancer effect by cultivating the mycelia of the situation mushroom in the soybean.

In general, the situation mushroom is a woody mildew fungus belonging to the Democratic Mushroom Fungus, which belongs to the mushroom family, and has been widely known as an herbal medicine that shows excellent efficacy in stomach pain and knee joint pain, etc. As a result, it has been found to produce anti-cancer immunoactive substances of polysaccharides.

The above anti-cancer immune active substance promotes the production of cytokines such as interleukin or interferon to enhance immune function, thereby reinforcing the immune function by cellular immunity and humoral immunity, thereby increasing resistance to various tumors and viral infections. Has been found to be very good.

However, the above-mentioned situation mushroom is a rare species that is not widely distributed in the natural world, so the quantity is not high and the price is high and it is difficult to obtain easily by the general public. Artificially cultured and cultivated methods have been developed and utilized in various ways.

However, artificial cultivation of situation mushrooms is technically very difficult, and technical problems have been raised, and production only in summer, so that the seasons produced are limited, so it is not possible to provide a sufficient amount of situation mushrooms to consumers.

Therefore, since the price of the situation mushroom is still expensive, the range of use of the situation mushroom was quite limited because it was not possible to provide consumers with the situation mushroom at a low price.

On the other hand, jangs such as doenjang and red pepper paste are our traditional fermented foods that have been widely used since ancient times, and are rich in nutrients and excellent in inhibiting cancer.

In addition, soybean (大豆), the main ingredient for soybean paste or red pepper paste, contains isoflavone, a phytoestrogen, and isoflavone can suppress various cancers and prevent osteoporosis, cardiovascular disease, menopausal symptoms, and various physiological activities. It has been reported as a protein compound consisting of Genistin, Dadezine, and Glycithin.

This effect of isoflavones was revealed at the International Cancer Prevention Conference and the 3rd International Cancer Symposium held at the Catholic Medical School.In this conference, Professor Stephen Barnson, Department of Pharmacology and Toxicology, University of Alabama, Isoflavones were suppressed by over 50% after administration of carcinogens to Japanese rats. ”In addition, several academic papers report the anticancer effects of isoflavones.

Therefore, it was found that the preparation of soybean paste or red pepper paste by fermenting soybeans directly using the mycelium of situation mushrooms enables the production of complete foods that can maximize the anticancer effect by the conflicting effects of the ingredients. Soybean paste and red pepper paste using mycelium were developed.

The present invention has been made in view of the above problems, and its object is to provide a doenjang and red pepper paste with excellent anticancer effect by culturing the mycelium of the situation mushrooms in the soybean and fermenting and aging.

Features of the present invention for achieving the above object, the step of selecting a variety of high-quality beans and washing with purified clean water; Soaking the washed beans in warm water at 80 ℃, soaking for 2 hours to call the beans; A steaming step in which the soaked beans are put into a tank to boil the water injected together or given high heat steam to boil for 20 minutes to swell the beans; Water is removed from the boiled beans and calcium carbonate is evenly administered to maintain the water content of the soybeans at 50% and to control the moisture and acidity of the soybeans to be slightly acidic to maintain a pH of 6.5. step; Sterilizing various harmful bacteria by applying pressure and heat for 1 hour and 30 minutes in a pressure tank maintained at 1.5 atm and 130 ° C., so that the moisture and acidity are properly adjusted; Cooling the sterile beans by cooling; Injecting the increased and expanded bean into the inoculation chamber to inoculate the spawn by spraying evenly the liquid situation mushroom mycelium; Fermenting the soybeans inoculated with the spawn seed incubated for 15 days while maintaining the temperature of the culture chamber at 22 to 25 ° C; The fermented soybeans can be achieved by the method of producing miso using the situation mushroom mycelium, characterized in that the miso is completed by immersing in fermented salt water for 1 to 3 months.

1 is a manufacturing process diagram sequentially showing the manufacturing process of the present invention.

Hereinafter, a preferred embodiment for achieving the above object will be described in detail with reference to the manufacturing process diagram shown in FIG.

High-quality soybeans (大豆) with excellent varieties are selected and washed with purified water, soaked in soaked water for about 2 hours and soaked in soybeans.

In this step, the selected high quality soybeans are washed with clean water to remove foreign substances stuck to the soybeans, and the soybeans are soaked by soaking enough water to soak in the soybeans. It plays a role to make the operation smoothly.

Subsequently, enough soy beans are poured into the tank together with water to boil the water or boil for about 20 minutes by applying high heat steam to swell the beans.

This step is to boil the soybeans or to give steam at high temperature to increase the soybeans. The soybean is expanded and the gap between molecules widens to maintain the gel state. Step.

Subsequently, after the water is removed from the boiled soybeans, calcium carbonate is evenly administered to maintain the water content of the soybeans at 50%, and the hydrogen ion concentration (pH) is maintained at 6.5 so as to be slightly acidic.

This step is an important step to provide the optimum conditions for the spawn to be grown by properly adjusting the water content and acidity of the beans.

At this time, calcium carbonate (CaCO3) is the most number of salts present in nature and many forms, but it is preferable to use a wet crushed and sterilized crushed clam shell.

Calcium carbonate extracted from shellfish is harmless to human body because it can be used for food. It is not easy to purchase and use because it is not expensive. It is easy to purchase and use, and it absorbs moisture, so it is easy to control moisture content and neutralize acidity. It has the role of making appropriate adjustments

Subsequently, the soybeans in which water and acidity are properly adjusted are put into a pressure tank maintaining 1.5 atm and 130 ° C. to sterilize for about 1 hour and 30 minutes to remove various harmful bacteria.

In this step, it is important to activate the fermentation of soybeans by sterilizing them by removing various harmful bacteria which adversely affect soybean fermentation.

Subsequently, the sterilized soybeans are cooled and cooled to 30 to 40 ° C., and then the swollen soybeans are added to the inoculation chamber to inoculate the seedlings by evenly spraying the liquid situation mushroom mycelia.

The situation mushroom mycelium was used to purchase a liquid mycelium cultured in a situation mushroom culture. However, mycelium can be inoculated in soybean by culturing in a conventional manner.

For example, after completion of the culture of spawn mushroom spawn by incubating the fungi of the situation mushroom in a liquid medium at a temperature of 20 to 35 ° C, the liquid medium is injected into a container and irradiated with weak light at a temperature of 20 to 25 ° C. Cultivate mycelium of situation mushrooms by culturing for 17-30 days, filter the residue, mix the mycelium with water in a ratio of 4: 6, and spray the diluted mycelium solution evenly on the soybean to inoculate spawn seed. I could make it.

Subsequently, when the seedling of the situation mushroom mycelium is completed, the soybean is fermented by culturing for about 15 days while maintaining the temperature of the culture chamber at 22 to 25 ° C.

In this step, the soybeans expanded by high heat are cooled to 30 to 40 ° C, inoculated with mycelium of situation mushrooms, and incubated for about 15 days. .

This step is a process in which the spawn of the situation mushroom mycelium is cultured in the starch raw material of the expanded soybeans to multiply a lot of pure Korean bacteria to form a final state, and the bacteria are multiplied so that fermentation is promoted. This is an important step in making delicious and nutritious soy sauce.

Then, the fermented soybeans were soaked in brine and aged for 1 to 3 months to complete the miso.

In this step, the fermented soybeans are immersed in salt water of 17 to 20% of salt so that the salt content is maintained to 7 to 11%. Fermentation and fermentation by this cultured koji is the final stage of making doenjang.

When fermented and fermented soybean paste, proteins and glycogen, which are the main ingredients of soybeans, are broken down to obtain high quality miso that is delicious and nutritious. At this time, the components of the situation mushroom mycelium is evenly absorbed in the doenjang fermented and matured to complete the doenjang excellent anticancer properties.

Meanwhile, in some cases, the soybean fermented through the culturing step may be dried after crushing the beans without immersion in salt water to prepare red pepper paste by soaking starch powder, red pepper powder, starch syrup, and salt in water.

That is, adding the fermented soybeans to the drying chamber by the culture step to dry to less than 10% moisture content; Pulverizing the dried beans into a fine powder; A mixing step of mixing together with water by mixing starch powder, red pepper powder, starch syrup and salt with crushed soybean powder; By fermenting the soaked dough for three months or more will be able to complete the fermented aged gochujang.

The starch may be used for glutinous rice flour, non-glutinous rice flour, barley flour, flour, etc. Preferably, the malt powder is soaked in water, the amylose enzyme is extracted, the starch is kneaded with the water, and the starch is part of the starch at a temperature of about 60 ° C. or lower. After saccharifying, the starch is completely enzymatically mixed with fermented soybean powder, red pepper powder, salt, and starch syrup. The red pepper paste soaked in this way is glossy and sweet, so that it can provide good flavor. Can be.

In some cases, kochujang may be prepared so that it can be eaten after 2-3 days by adding soybean fungus to the material and further aging at 60 to 65 ° C.

The kochujang of the present invention prepared by the method described above is unique in that the sweet taste of sugar produced by hydrolysis of starch, the sweet taste of amino acids produced by hydrolysis of soybean, the spicy taste of red pepper powder, and the salty taste of salt are in harmony. The taste is obtained, and the state mushroom mycelium, which has strong glycosylation and protein decomposition ability, is fermented with Korean bacteria, so that the components of the situation mushroom mycelium are absorbed evenly and fermented and matured.

In some cases, the doenjang and red pepper paste prepared by the above-described manufacturing method may be dried in a drying chamber, pulverized into fine powder, packaged, and then distributed.

In the case of distributing soybean paste and red pepper paste in powder as described above, it is possible to prevent excessive fermentation and fermentation of doenjang or red pepper paste in distribution failure, so that the distribution period can be extended for a considerable period of time.

Although the preferred embodiments of the present invention have been illustrated and described above, the present invention is not limited to the above-described embodiments, and the present invention is not limited to the above-described embodiments without departing from the spirit of the present invention as claimed in the claims. Various modifications can be made by those skilled in the art, and such modifications are intended to fall within the scope of the appended claims.

As described above, the present invention, after boiling soybean varieties excellently administered calcium carbonate to properly control the water content and acidity of the soybeans, by applying high heat and pressure in a pressure tank sterilized various harmful bacteria after liquid Soybean fermented with mushroom mycelium in fermented soybean fermented in salt water and then aged or evenly mixed with starch powder, red pepper powder, starch syrup, and salt to produce nutrient-rich and flavorful doenjang and red pepper paste. The prepared soybeans can produce a complete food that can maximize the anti-cancer effect due to the conflict between the excellent efficacy of the situation mushroom and the fermented foods of doenjang or red pepper paste, so that various kinds of cancers, osteoporosis, cardiovascular diseases, etc. Not only prevented the disease but also suppressed the growth of cancer cells As to suppress the mutations that cause cancer offers the best fermented foods can prevent cancer with which the advantages of such can give to enhance people's health is to give maximizes the competitiveness of soybean paste and red pepper paste.

Claims (3)

Selecting high quality soybeans and washing them with clean water; Soaking the washed beans in warm water at 80 ℃, soaking for 2 hours to call the beans; A steaming step in which the soaked beans are put into a tank to boil the water injected together or given high heat steam to boil for 20 minutes to swell the beans; After removing the water from the boiled soybeans, calcium carbonate is evenly administered to maintain the water content of the soybeans to maintain 50%, and the hydrogen ion concentration (pH) is maintained at 6.5 to adjust the moisture and acidity of the soybeans to be slightly acidic. ; Sterilizing various harmful bacteria by applying pressure and heat for 1 hour and 30 minutes in a pressure tank maintained at 1.5 atm and 130 ° C., so that the moisture and acidity are properly adjusted; Cooling the sterile beans by cooling; Injecting the increased and expanded bean into the inoculation chamber to inoculate the spawn by spraying evenly the liquid situation mushroom mycelium; Fermenting the soybeans by incubating the soybeans which have been inoculated with the spawn seed for 15 days while maintaining a temperature of 22 to 25 ° C. in the culture chamber; Method of producing doenjang using the situation mushroom mycelium characterized in that the miso is completed by immersing the fermented soybeans in brine for 1 to 3 months. Selecting high quality soybeans and washing them with clean water; Soaking the washed beans in warm water at 80 ℃, soaking for 2 hours to call the beans; A steaming step in which the soaked beans are put into a tank to boil the water injected together or given high heat steam to boil for 20 minutes to swell the beans; After removing water from the boiled beans, calcium carbonate is evenly administered to maintain the water content of the soybeans to maintain 50%, and the hydrogen ion concentration (pH) is maintained at about 6.5 to control the moisture and acidity of the soybeans to be slightly acidic. step; Sterilizing various harmful bacteria by applying pressure and heat for 1 hour and 30 minutes in a pressure tank maintained at 1.5 atm and 130 ° C., so that the moisture and acidity are properly adjusted; Cooling the sterile beans by cooling; Injecting the increased and expanded bean into the inoculation chamber to inoculate the spawn by spraying evenly the liquid situation mushroom mycelium; Fermenting the soybeans by incubating the soybeans which have been inoculated with the spawn seed for 15 days while maintaining a temperature of 22 to 25 ° C. in the culture chamber; Adding the fermented soybeans to a drying chamber to dry the water content below 10%; Pulverizing the dried beans into a fine powder; A mixing step of mixing together with water by mixing starch powder, red pepper powder, starch syrup and salt with crushed soybean powder; Method for producing red pepper paste using the situation mushroom mycelium characterized in that the red pepper paste is completed by the step of aging the kneaded dough 3 months or more. The method for producing doenjang and red pepper paste using the situation mushroom mycelium, characterized in that the dried doenjang and red pepper paste prepared according to claim 1 and 2 are dried in a drying chamber, pulverized and packaged into fine powder.