KR20060119654A - Soybean malt and manufacturing method thereby - Google Patents

Abstract

Provided are fermented soybeans, which are superior in storage stability and overall taste such as color, smell, flavors, etc, and a manufacturing method thereof, which reduces a fermentation period largely and is suitable for mass-producing fermented soybeans and resultant fermented soybean foods. The method for manufacturing fermented soybeans comprises: a steaming step of steaming soybeans and then drying the steamed soybeans; and a fermentation step of inoculating previously-cultured microorganisms capable of producing materials good for a human body into the soybeans, followed by fermenting the inoculated soybeans for a fixed period. The fermented soybeans are treated with lactic acid bacteria.

Description

Soy meju and its manufacturing method {SOYBEAN MALT AND MANUFACTURING METHOD THEREBY}

The present invention relates to a soybean meju prepared by inoculating and fermenting microorganisms pre-cultured to the grains, and more particularly, a steaming step of increasing the soybeans and drying them; It relates to a soybean meju prepared method and a soybean meju prepared by the method comprising a fermentation step of fermenting for a predetermined period of time after inoculating the cultured microorganisms separated from the traditional meju.

Traditional meju for making traditional traditional Jangju is made into square, rectangular, donut-shaped or disc-shaped and dried or fermented on rice straw, or weaved into a cross shape using rice straw and fermented by hanging in the air. However, because traditional meju is too large and thick, air cannot be supplied to the inside smoothly, and thus, the mixed / breathable anaerobic bacteria that hate air naturally and hate dry environment grow and grow vigorously. The anaerobic metabolism of these metabolites were also significantly different from those of aerobic microorganisms, and the decay and decay caused by anaerobic microorganisms frequently occurred, resulting in bad overall taste such as odor and dark brown.

In addition, when fermentation is made in a square or the like as described above, the fermentation period is considerably long, which is not suitable for mass production of meju and soy sauce.

The present invention for solving the above problems is smooth fermentation, color, smell, taste, overall preference as well as excellent preservation, and the fermentation period is greatly shortened can be produced soybeans and soybeans using the same in mass production It is an object of the present invention to provide a method for preparing meju and soy sauce, which contains not only suitable but also beneficial functional substances to the human body.

The present invention devised to achieve the above object is a steaming step of drying the beans and then drying; It provides a method for producing soybean meju comprising the fermentation step of fermenting for a predetermined period of time after inoculating the microorganism to produce a beneficial substance to the human body pre-cultivated in the soybean.

In addition, the fermentation step incubated microorganisms in the yeast fungus (Aspergillus genus, cobweb fungus (Rhizopus) genus, fungus (Mucor), yeast (Yeast) bacteria, Bacillus (Bacillus) in advance and went through the steaming step It provides a method for producing soybean meju, characterized in that inoculated with soybean fermented for a certain period of time.

In addition, it provides a method for producing soybean meju characterized in that the lactic acid bacteria treatment step of the lactic acid bacteria (Lactobacillus genus) treatment is added to the soybean meju through the fermentation step.

In particular, the lactic acid bacterium treatment step provides a method for producing soybean meju, characterized in that the fermentation in the state of processing the lactic acid bacteria culture medium cultured in advance in the soybean meju through the fermentation step.

In addition, the lactic acid bacterium treatment step provides a method for producing soybean meju characterized in that the step of processing the fermented milk fermented in advance in the soybean meju through the fermentation step.

It provides a soybean meju prepared by the above production method and the jang and dog food prepared by using the same.

Hereinafter, the method for producing soybean meju of the present invention will be described in detail.

The method of producing soybean meju of the present invention comprises a steaming step and a fermentation step.

First, the cooking step is a process of increasing the soaking of soybeans and water so that protein is easily degraded by microorganisms. The method of increasing the soybean can be used both pressureless and pressurized.

At this time, the degree of increase is not constant according to the condition of the beans, the temperature of the increase, the pressure of the increase, etc., but it is preferable not to increase excessively until the color of the beans becomes dark brown, and to increase the color of the beans until light yellow and light brown. The steamed beans are ventilated sufficiently to minimize the moisture content.

Next, the fermentation step is a process for preparing soybean meju by inoculating fermented soybeans with increased microorganisms separated from traditional meju, rice straw, sesame, bamboo, corn, and the like.

The microorganism to be separated from traditional meju is preferably a tonic and organized aerobic microorganism that breaks down protein to produce a functional substance beneficial to the human body.As the microorganism used to separate from traditional meju, such as Aspergillus oryzae, Aspergillus sojae, Aspergillus tamari Genus Aspergillus, Rhizopus delemar, Rhizopus javanicus, Rhizopus japonicus, etc., Rhizopus genus, Mucor mucedo, Mucor rouxii, etc. It can be used including any one or more of the genus Bacillus, such as yeast (yeast), Bacillus subtilis, Bacillus natto. More preferably, it is preferable to include all of the yeast fungus (Aspergillus genus, cobweb fungus (Rhizopus) genus, fungus (Mucor) genus, yeast (yeast), Bacillus genus.

The dried fermented soybean meju can be used as a health supplement food without being processed by a separate process after drying the spores, and can also be used as a health supplement food after a processing process to improve taste, aroma or functionality. Can be. In addition, various types of soybeans, such as miso, soy sauce, and red pepper paste, may be prepared using the soybean meju with the spores removed.

Since the fermented soy meju prepared in this way was fermented in aerobic state, it not only minimizes the growth of perishable microorganisms but also developed the fermentation bacteria of traditional meju, which produces functional substances beneficial to the human body at the fermentation stage. The prepared soybeans are not only superior in taste, aroma, color and functionality compared to conventional meju and improved meju, but also can significantly shorten the fermentation period.

On the other hand, it is good to perform the lactic acid bacterium treatment step to provide the bactericidal effect of intestinal harmful bacteria, excellent suitability, excellent digestion, absorption, fresh taste and the like.

As a method of treating lactic acid bacteria in the fermented soybean meju, there is a method of treating lactic acid bacteria cultured in advance in fermented soybean meju to ferment the lactic acid to treat the lactic acid bacteria in the fermented soybean meju.

At this time, the lactic acid bacterium culture liquid used is made by culturing fresh milk in an environment suitable for the growth of lactic acid bacteria, and in this case, skimmed milk, whole milk, etc. may be used instead of fresh milk.

The fermented soybean meju can be treated with lactic acid bacteria by fermenting soybean meju by first soaking in raw milk or the like and then treating the lactic acid culture solution prepared by the above method and then fermenting in anaerobic state.

As a method of treating lactic acid bacteria in fermented soybean meju, there is also a method of treating fermented soybean meju with fermented milk (yogurt) prepared in advance.

The yoghurt is made by fermenting the lactic acid bacteria culture solution in the raw milk under anaerobic conditions. The fermented soybean meju is added to the lactic acid yogurt, which is then stirred, and then evenly stirred and incubated in an anaerobic state for a certain period of time before being stored in a freezer for use as a product. Also, it can be commercialized by freeze drying or hot air drying without freezing storage. have.

At this time, it is preferable to use lactic acid bacteria such as Pediococcus sojae, Lactobacillus bulgaricus, Lactobacillus delbrueckii, which has excellent lactic acid production capacity, so as to generate more lactic acid.

Meanwhile, fermented soybean meju may be directly treated with lactic acid bacteria (starter), and the fermented soybean meju may be dried to remove spores and then treated with lactic acid bacterium.

In this way, by lactic acid bacteria treatment to fermented soybean meju to produce a lot of lactic acid, sterilization not only intestinal helicobacter, but also other harmful bacteria, has excellent suitability, has excellent digestion and absorption ability, and has the advantage of providing a fresh taste.

After drying the fermented soybean meju prepared as described above can be edible as a dietary supplement. At this time, as a method of drying the fermented soybean meju can be dried by natural drying or hot air, it is good to freeze-dried.

In addition, using the fermented soju meju prepared in this way can also be prepared for use in dog food.

Conventional dog foods, particularly fats and proteins used in dog food are animal fats and proteins, such as chicken and eggs, there is a problem in maintaining a normal body shape and health, such as obesity symptoms when the dog food is used continuously. In addition, there was a fear that the digestion is not made smoothly, causing diseases due to indigestion.

Therefore, when using the fermented soybean meju of the present invention containing a large amount of functional material and made of vegetable protein and fat, there is an advantage that can maintain the normal body shape and health of the dog such that there is no fear of obesity symptoms caused by animal fat and the like. In addition, by promoting digestion of dogs by various digestive enzymes such as amylase contained in fermented soybean meju, there is no fear of causing diseases due to indigestion.

Here, the production of dog food using fermented soybean meju can be made by mixing the original fermented soybean meju with other carbohydrates, minerals, fiber, etc. It is meant to include the manufacture of dog food by mixing with other substances, such as fiber.

The carbohydrates, minerals, fiber, and other materials are not particularly specified, and all materials used in the related art may be contained, and various herbal medicines may be mixed, and also ginseng leaves and ginseng stems are dried and ground. Water can also be mixed.

In particular, carbohydrates such as rice and barley are fermented by inoculating microorganisms of yeast fungus (Aspergillus), cobweb fungus (Rhizopus), fungus (Mucor), yeast (yeast) bacteria Bacillus genus as the fermented soybean meju of the present invention. After the fermented rice, barley and the like is more preferable to prepare the feed.

In addition, the method for producing soybean meju of the present invention will be described in more detail with reference to Examples. The scope of the present invention is not limited to the following Examples.

Example 1

Soak soybeans, drain the water and cook it to light yellow or light brown color. Then, microorganisms of the genus Yeast fungus (Aspergillus), cobweb fungus (Rhizopus), fungus (Mucor), yeast (Yeast), and Bacillus were isolated and cultured from the traditional meju. .

After inoculation, the dried soybeans were inoculated with the previously prepared strains as described above, and developed for about 36 hours in a temperature range of 30 to 40 ° C. And so finished soy meju could be edible as a health supplement without processing.

Then, 2kg of soybean meju was put into a 14liter earthenware poison, and 8 liters of salt solution with a salt concentration of 22 ° Be '(baume) was put in the intestine, and then aged at room temperature for 60 days. Doenjang and soy sauce were prepared.

Example 2

5 tablespoons of sugar was added to 1000ml of ordinary milk, incubated for 6-10 hours in the temperature range of 40-55 ℃ to complete the lactic acid bacteria culture.

Then, after soaking the soybean meju of Example 1 in a separate raw milk, the soybean meju is filtered, and the above-prepared lactic acid bacteria culture medium is added to the filtered soybean meju, and the temperature ranges from 6 to within the temperature range of 40 to 55 ° C. in a sealed state. It was fermented for 10 hours to complete the soybean meju treated with lactic acid bacteria. And so finished soybean meju could not be processed and edible as a health supplement in a dry state.

The soybean meju treated with lactic acid bacteria was prepared in the same way as the method for preparing soybean paste and soy sauce of Example 1.

Example 3

In 1000ml of normal milk, 2 table spoons of sugar were added, 20ml of lactic acid bacterium culture solution was added thereto, stirred for about 3 minutes, and left for 2 hours. And fermented milk (yogurt) was made by anaerobic fermentation in the sealed state for 6-10 hours in the temperature range of 40-55 degreeC.

Next, 100 g of the soy meju of Example 1 was added to 20 ml of the fermented milk (yogurt) prepared in advance, followed by sufficient stirring, followed by culturing in a sealed state for 2 to 3 hours in a temperature range of 45 to 50 ° C., followed by hot air drying. Thus, the soybean meju treated with lactic acid bacteria was completed. And so finished soy meju could be edible as a health supplement without processing.

The soybean meju treated with lactic acid bacteria was prepared in the same way as the method for preparing soybean paste and soy sauce of Example 1.

Comparative Example 1

Soybeans were soaked, the water was drained, and then cooked. Then, the cooked beans were ground and molded into mejus having a shape of 20 cm x 17 cm x 12 cm in height to prepare traditional meju. The traditional meju was dried in a drying room for 4 days and then naturally fermented for about 30 days in a natural state.

Soybean paste was prepared by adding 2kg of traditional meju and 8ℓ of saline solution with salt concentration adjusted to 22 ° Be '(baume) in a 14-liter earthenware jar, soaking the intestine, and aging at room temperature for 60 days. .

Comparative Example 2

Soybeans were soaked and drained, and then cooked to dark yellow or light brown, and then ventilated and dried.

Then, put 14 ℓ of traditional meju and 8 ℓ of saline with the salt concentration adjusted to 22 ° e '(baume) in a 14 gram earthenware poison. Soak the intestines and mature at room temperature for 60 days, then isolate the soy bean and soy sauce. Prepared.

The sensory test on the color, smell, taste, and overall acceptability of the meju and miso of Examples 1 to 3 and Comparative Examples 1 and 2 prepared as described above was carried out using a 9-point scoring method for 10 males and 10 females. -Very good, 7-good, 5-normal, 3-bad, 1-very bad), and the results of the sensory test and the fermentation period of the meju are shown in [Table 1].

[Table 1] Sensory test results and fermentation period of Meju

Sensory evaluation color smell flavor Overall preference Effective date (days) Example 1 8.80 8.70 8.70 8.73 3 Example 2 8.90 8.80 8.90 8.87 3 Example 3 8.87 8.90 8.90 8.89 3 Comparative Example 1 5.60 5.50 5.70 5.60 30 Comparative Example 2 6.50 6.20 6.20 6.30 20

As can be seen from the above sensory test results, in Example 1 to Example 3, the overall acceptability was 8.73, 8.87, and 8.89, which showed excellent results with 8.70, whereas Comparative Example 1 showed 5.60 and Comparative Example 2, respectively. In case 6.30, the results were markedly lower than those of Examples 1 to 3, which are considered to be smoother than those of Comparative Examples 1 and 2 in Examples 1 to 3.

In case of Comparative Example 1, the air is not smoothly communicated in Meju, so anaerobic microorganisms containing rot bacteria grow violently inside Meju, and many of the decaying parts are present. In the case of the anaerobic microorganisms containing the decaying bacteria as in Comparative Example 1 did not grow vigorously there was no rotted part but the fermentation does not occur relatively compared to Examples 1 to 3 overall preference degree compared to Examples 1 to 3 It is considered undervalued.

On the other hand, in the case of Example 2 and Example 3, the overall palatability, such as color, smell, and taste, was superior to Example 1, is considered to be due to the fresh smell, taste, etc. generated by the lactic acid bacteria.

In addition, the fermentation period, which is a factor that greatly affects the production period of the meju, is reduced by about 7 to 10 times compared to the comparative examples 1 and 2 in Examples 1 to 3, so that the productivity is greatly increased when a large amount of meju is to be produced. There is an advantage in that it is improved and production costs are greatly reduced.

In addition, in the case of Examples 1 to 3, the microorganisms producing functional substances beneficial to the human body from traditional meju were purely separated and cultured, and then inoculated into the soybeans which were increased to complete soybean meju, Comparative Example 1 and Comparative Example Compared to the meju of 2, various functional substances are contained, and in the case of the soy sauce containing soy meju, carbohydrates, fats, proteins, various inorganic salts and various vitamins, as well as various enzymes and coenzymes according to the growth and development of various microorganisms And various beneficial functional substances for the human body, such as metabolites thereof.

As described above, by inoculating fermented soybeans, inoculated with microorganisms previously separated from traditional meju and fermented to complete meju soybeans, the fermentation was smooth, resulting in excellent color, smell, taste, and overall preference. When the fermentation period is greatly shortened and a large amount of soybeans are to be produced, there is an effect that the productivity is excellent and the production cost can be greatly reduced.

In particular, the microorganisms of the genus Yeast fungus (Aspergillus), cobweb fungus (Rhizopus), fungus (Mucor), yeast (Beast) and Bacillus are isolated and cultured from the traditional meju and then inoculated into the soybean. By fermentation to complete the soybeans, there is an effect that can be produced meju beans and soybeans containing a functional material beneficial to the human body, such as traditional meju.

In addition, by treating the fermented soybeans incubated with pre-cultivated Lactobacillus, it is possible to effectively sterilize intestinal harmful bacteria, excellent suitability and excellent digestion and absorption, refreshing taste, fragrant smell, soybeans and using it There is an effect that can produce a functional Jang. In addition, in the case of meso beans treated with lactic acid bacteria, there is an advantage that can be widely used as an excellent health supplement even without a separate processing. In addition, it can be conveniently edible if processed in a powder state, cyclic state, granule state and the like.

Meanwhile, the dog food prepared using the soybean meju of the present invention is not made of animal protein and fat as in the prior art, but is made of vegetable protein and fat, and there is no fear of obesity even if the dog is fed continuously. , Soybean Meju contains various digestive enzymes such as amylase, which promotes digestion and enhances digestion to maintain the normal body shape and health of the dog.

Claims (8)

A steaming step of drying the beans and then drying them; Method of producing soybeans characterized in that it comprises a fermentation step of fermenting for a predetermined period of time after inoculating the microorganisms to produce a beneficial substance to the human body pre-cultured to the soybeans. The method according to claim 1, wherein the fermentation step is carried out after culturing the microorganisms of the yeast fungus (Aspergillus genus, cobweb fungus (Rhizopus), fungus (Mucor), yeast (Yeast), Bacillus (Bacillus) Method of producing soybean meju characterized in that the fermented for a certain period of time by inoculating the soybean through the step. The method of claim 1, wherein the lactic acid bacteria treatment step of lactic acid bacteria treatment is added to the soybean meju through the fermentation step. The method of claim 3, wherein the lactic acid bacterium treatment step is a step of fermenting the lactic acid bacteria culture solution cultured in advance in the soybean meju after the fermentation step. The method of claim 3, wherein the lactic acid bacterium treatment step is a step of treating the lactic acid yogurt fermented in advance in the soybean meju after the fermentation step. Soybean meju characterized in that it is prepared by any one of claims 1 to 5. Jangjang characterized in that it is prepared using the soybean meju of claim 6. Dog food, characterized in that manufactured using the soybean meju of claim 6.