KR20050050750A - A manufacturing method of fermented soybean sauce etc. by rice bran - Google Patents

Abstract

The present invention relates to a method for producing soy sauce including soybean paste, soy sauce, red pepper paste, cheongukjang, etc. using rice bran, which is obtained as a by-product in the process of producing white rice by milling rice and remaining rice bran except rice husk. will be.

Conventionally, ingestion of brown rice is recommended as a health food, but in reality, the intake rate is low due to its coarse texture and inferior taste, and the intake rate is low. There are disadvantages.

The present invention uses the rice bran for the purpose of improving the imbalanced food culture has a white rice-based intake habit in order to solve such a conventional problem, and to prepare the soy sauce including soybean paste, soy sauce, red pepper paste, Chunggukjang and so on By ingesting the rice bran itself, it is easier to consume the beneficial nutrients of rice bran as other types of high preference such as soybeans, and ultimately increase the preference for rice bran to contribute to national health.

Description

Manufacturing method of fermented soybean using rice bran {A Manufacturing Method of Fermented Soybean Sauce etc. by Rice Bran}

The present invention relates to a method for producing soy sauce including soybean paste, soy sauce, red pepper paste, cheongukjang, etc. using rice bran, which is obtained as a by-product in the process of producing white rice by milling rice and remaining rice bran except rice husk. will be.

Conventionally, ingestion of brown rice is recommended as a healthy diet, but in reality, the taste is rough and inferior due to the nature of brown rice. There is a problem that the intake rate falls.

In addition, most people consume only white rice with high preference, but in this case, there is a disadvantage that is undesirable for health because it is not a balanced diet.

As a result, there have been various attempts to utilize edible foods, such as vitamins contained in rice snow, for example. For example, Korean Patent Application Publication No. 1998-23071, etc. The method is known, and in the case of Korean Patent Laid-Open Publication No. 1997-58562, the technique related to rice eye oil milked from rice snow is known, and in the case of Korean Patent Publication No. 1997-24522, it is known from rice bran and rice snow. Methods of making food additives are known.

In addition, in the case of Korean Patent Publication No. 1999-46123, the technical contents of the manufacturing method of rice snow tea are disclosed.

In addition, in the case of eating patterns, the consumption of rice by white rice is reduced, and the preference of eating habits is changed due to the overflow of processed food or fast food by flour or meat, and the preference for snacks containing high calories is increased. Because of this trend, nutritional imbalances and obesity have arisen, and the situation is contrary to the improvement of national diet by improving national diet and balanced intake.

Moreover, the custom that brown rice can be consumed as it is is commonly used, and in the case of white rice, rice bran including rice bran separated from brown rice is discarded, and insisted on eating only white rice. In addition, although rice bran containing rice snow is called brown rice or white rice depending on whether or not rice bran is attached to the surface of white rice, rice bran containing toxic rice snow is not used for edible food. The reality is that it is a waste of food and irrationality that is thrown away without eating most of the nutrients.

The present invention has been made in view of solving such a conventional problem.

The main purpose of the present invention is to lack the conventional eating habits focused on white rice, or to improve the imbalanced eating culture of eating habits based on eating habits that become accustomed to food made from flour or meat as a subsidiary material. It is intended to increase the preference while making it easier to consume by using the rice bran containing nutrients.

Another object of the present invention is to solve the problem of long-term preservation by premature deterioration as a problem of the conventional rice bran, but in the case of the conventional rice is greatly reduced in preference but relatively high in preference to everyone's eating habits It is manufactured in the form of soy sauce including doenjang, soy sauce, red pepper paste, and cheonggukjang, which is a kind of form, so that anyone can easily consume it, and it can contribute to the public health and prevent waste of food resources. I'm going to sleep.

Looking at the process of producing rice by milling rice, rice is divided into rice hull, which includes husk, which is an outer shell, and inner shell, and after rice husk is peeled, the rice is made several times. (白米) and rice bran (米糠), which includes rice snow.

Their nutrient distribution is about 66% in rice eyes, about 29% in rice bran, and about 5% of the rest in white rice. When only white rice is ingested, 95% of the nutrients in rice eyes and rice bran are not eaten. The result is that only the remaining 5% of nutrients are consumed, resulting in nutrient intake that is extremely unbalanced.

In addition, in the case of rice bran containing these rice bran, its constituents contain about 45% carbohydrates, about 25% dietary fiber, about 16% fat, and about 14% protein, and the rest contains trace amounts of vitamins, lipases and calcium. And minerals such as magnesium and phosphorus.

Moreover, in the case of rice milling in the process of milling rice, rice bran, which is a by-product remaining except rice bran and white rice, is left in the air for a long time, and the fat contained in the rice bran and lipase are in contact with each other. As a result, chemical reactions result in changes to fatty acids and glycerol, and the inherent taste of rice bran is altered and changes to an unsuitable state for food use.

According to the present invention, the rice bran or rice bran oil obtained in the process of milling rice or brown rice is extracted in a heating means including a heating furnace, a steam furnace, etc. to maintain a state in which the lipase contained in the remaining rice bran is inactivated. Or stabilization process by forcibly drying by means of drying means to remove moisture inside, or obtained in the process of milling rice or brown rice, but without stabilization Rice bran or rice bran oil is extracted and the remaining rice bran powder is used to obtain rice bran powder, and the rice bran powder is used as a subsidiary material and is added and mixed in the manufacturing process, thereby providing a manufacturing method of making a tofu.

More specifically, the above-mentioned rice bran powder is obtained by processing rice bran containing rice snow, but sometimes it may be obtained by grinding to make the particles smaller and evenly before and after stabilization. For example, rice bran and rice bran obtained in the process of milling are pulverized once and then rice flour is obtained through stabilization process, or rice bran and rice bran obtained in the process of milling are first ground after stabilizing and then pulverized. Rice bran, rice bran obtained in the process of milling, etc., once crushed and then stabilized and obtained again by pulverizing again, or after the stabilization process through a separate heating process can be obtained more stabilized rice bran.

More specifically, according to the manufacturing method according to the present invention, in a state in which the beans and rice bran powder is mixed in a predetermined ratio, it is boiled and crushed, then molded to ripen meju, and by using the conventional method, red pepper paste, miso, soy sauce, etc. It includes a manufacturing method of preparing the jangjang, or boiled beans in a state in which a mixture of beans and rice bran in a predetermined ratio and aged to produce the janggukjang including the cheongukjang in a conventional manner.

Also, boil the beans, mix the rice bran powder to a certain ratio, crush it, and then shape it to ripen meju and use it to make gochujang, miso, and soy sauce in the usual way, or boil the beans to a certain ratio. It includes a method for producing jangjang containing chungkukjang in a conventional manner by aging as it is while mixing the rice bran powder.

In addition, Kochujang, Doenjang, and Cheonggukjang prepared by conventional methods may be mixed with rice bran powder at a predetermined ratio and then matured to prepare soy sauce, or in the case of soy sauce prepared by a conventional method at a predetermined ratio. After adding the rice bran powder, it is sufficiently decocted and cooled, and then, the sieve is filtered to sift the rice bran powder and matured to prepare a tofu.

Hereinafter, the embodiments will be described in more detail.

Example 1

As a by-product produced during the milling of rice in the form of white rice, 1kg of rice bran, which is rice bran containing rice snow, and 9kg of cleanly washed meju beans are put in a pot, steamed sufficiently, and then crushed and molded to cool. After enough fermentation for about 20 days to obtain a full floating meju, using this meju soaked red pepper paste in a traditional manner and then put it in Jangpok and aged for about 4 months.

Example 2

Grind the rice bran containing the rice bran obtained as a by-product generated from the process of milling brown rice into white rice, and add about 1kg of rice bran powder and evenly washed 5kg of soybeans into a pot and boil it sufficiently. Then, put together with straw in Jangdok and aged for about 60 hours in a aging room maintained at about 50 ℃ to obtain a Cheonggukjang.

Example 3

As a by-product of the process of milling rice in the form of white rice, rice bran containing rice snow is pulverized once and placed in an interior of a dryer maintained at 150 ° C to 300 ° C with sufficient particle size, and then dried sufficiently. Take it out and grind it again, and put it in the inside of the heating furnace to maintain 130 ℃ to 140 ℃, stir-fried while mixing evenly, after 1kg of the rice bran powder obtained and the conventional aged meju powder 9 kg of the mixture was mixed with kochujang by the conventional method using the mixture, which was put in the poison and aged for about 4 months.

Example 4

As a by-product of the process of milling rice in the form of white rice, rice bran containing rice snow is pulverized once and placed in an interior of a dryer maintained at 150 ° C to 300 ° C with sufficient particle size, and then dried sufficiently. Take it out and grind it again, put it in the inside of the heating furnace which keeps 130 ℃ -140 ℃, stir-fry it, and stir-fry it. After 1kg of rice bran powder obtained and 9kg of chungkukjang matured by the conventional method, Mixing yielded 10 kg of freshly prepared Cheonggukjang.

Example 5

As a by-product generated from the process of milling rice in the form of white rice, rice bran containing rice snow is placed inside a heating furnace maintaining 130 ° C to 140 ° C, stir-fried and evenly mixed, and then pulverized. 1 kg of the rice bran obtained in the state of maintaining the size evenly and 9 kg of clean soju beans were put in a pot and boiled well, then crushed in a mixed state, molded and cooled, and aged for about 20 days to obtain enough meju. Soy sauce was soaked in the traditional way using this meju and it was placed in the poison and aged for about 4 months. The aged soy sauce and meju were separated from each other, and 4.5 kg of the obtained soy sauce and 0.5 kg of rice bran powder used in Example 1 were mixed, put into a cauldron, decocted for about 3 hours, cooled, and then put into intestinal poison for about 20 days. Obtained a new form of soy sauce.

Example 6

In Example 5, the soy sauce was separated and the remaining meju was crushed, and then prepared in separately prepared Jangdok, filled with grains, and then aged for about 20 days with the salt covered at the top to obtain a new type of matured miso.

In order to perform the sensory test on each obtained soybean paste, 10 healthy men and women were selected and composed of the sensory test panel, and the stew was prepared by the conventional method using the cheonggukjang obtained in Examples 2 and 4 and the miso obtained in Example 6. Was boiled and used as a sample of the sensory test, and the red pepper paste obtained in Examples 1 and 3 and the soy sauce obtained in Example 6 were subjected to their respective sensory tests on aroma, taste, and color using themselves as samples.

The criteria for sensory evaluation are very good: A, good: B, normal: C, bad: D, and very bad: E. Each of the criteria for evaluation is based on the following results.

Sensory Test Results for the Aroma of Peel division Scent A B C D E Example 1 6 10 4 Example 2 5 10 4 One Example 3 3 11 6 Example 4 3 10 6 One Example 5 7 9 4 Example 6 5 7 8

Sensory Test Results for the Flavor of Gochujang division flavor A B C D E Example 1 8 10 2 Example 2 7 9 3 Example 3 6 7 7 Example 4 6 8 5 One Example 5 8 7 5 Example 6 6 10 4

Sensory Test Results for Colors of Jangju division color A B C D E Example 1 5 9 6 Example 2 6 8 6 Example 3 5 10 5 Example 4 5 11 4 Example 5 4 9 7 Example 6 2 12 6

In the case of the Jangju which is manufactured by the inventors of the present invention, in the case of Examples 1 to 6, all of the test results of "normal" or more are generally obtained. The following test results were obtained, but this was judged to be a panel with low preference for Cheonggukjang, and generally satisfactory results were obtained.

As described above, in the case of the Jangjang made by using the rice bran of the present invention, the rice bran obtained in the milling process of rice or brown rice can be utilized to the maximum, and the conventional dietary meal focusing on white rice or flour or meat is used as an ingredient. In order to improve the imbalanced eating habits of eating habits, which are mainly eaten with food, the preference can be increased while making it easier to consume by using the rice bran containing the nutrients deficient in these eating habits.

In addition, conventional rice bran has a problem that is difficult to long-term preservation due to premature deterioration, while in the case of the existing case of brown rice, the preference is greatly reduced, but the state of familiarity with the diet of all people is a kind of relatively high It is manufactured in the form of soy sauce including doenjang, soy sauce, red pepper paste, and cheonggukjang so that anyone can easily consume it and expands the base to expand the utilization, and contributes to the public health and prevents waste of food resources. Has

Claims (6)

Extract rice bran or rice bran oil obtained in the process of milling rice or brown rice and heat it in a heating means including a heating furnace, a steam furnace, or the like to maintain the inactivated lipase contained in the remaining rice bran. In order to remove moisture, it is passed through stabilization process that is forcibly dried by using drying means, or it is obtained in the process of milling rice or brown rice, but extracts natural rice bran or rice bran oil without going through the above stabilization process. Obtaining rice bran powder by using the remaining rice bran itself, and using the rice bran powder as a subsidiary material and adding and mixing it in the manufacturing process of the jangjang. The method of claim 1, A method of preparing soybeans using rice bran, characterized in that the beans are mixed with rice bran in a predetermined ratio, which is then boiled and crushed to form meju. The method of claim 1, Soybean and rice bran in a state of mixing a certain ratio of boiled it to ripen and using it to produce a soy sauce containing the chunggukjang, characterized in that the preparation of the soy sauce using rice bran. The method of claim 1, Boils the beans and mixes the rice bran powder at a predetermined ratio and through the process of aging it to produce a Jangjang containing red pepper paste, miso, soy sauce, cheonggukjang. The method of claim 1, 12. A method for preparing enteric meat using rice bran, characterized in that after mixing the rice bran powder in a predetermined ratio with the jangjang made in a conventional manner, the rice bran is matured to produce it. The method of claim 1, After the rice bran is added to the prepared soybean paste at a predetermined rate in a conventional manner, it is sufficiently decocted and cooled, followed by filtering the rice bran powder with an even sieve and aging to prepare the soybean paste. Manufacturing method.