KR20110109105A - Manufocturing method of malt to eat by rice and manufacturcd malt by the method - Google Patents

Abstract

The present invention relates to yeast produced using rice.
The present invention is to produce yeast using rice, but hygienic production of yeast so that it can be eaten for edible, and the yeast is added to fermented by adding buckwheat or red pepper paste or soybean paste instead of mew flour.
Another additional object of the present invention is to make it possible to use for the massage using the yeast produced.
As a means to solve the above problems, the present invention is solved by crushing the milled rice into a powder and then steamed by heating the powdered rice and fermented by adding Aspergillusoryzae bacteria to the heated rice. You can do it.
The present invention as described above can improve the quality by producing clean takju or kochujang or miso without hygiene and foreign matter by preparing takju or red pepper paste or miso without using yeast.
In addition, the present invention is a useful invention that can be obtained by using the Aspartalus Aureus bacteria fermented by adding water to the yeast and then used for massage.

Description

Manufacturing method of yeast using rice and malt produced by this method {Manufocturing method of malt to eat by rice and manufacturcd malt by the method}

The present invention relates to yeast produced by using rice, and in detail, the method of producing yeast using rice produced by using rice, and the yeast produced by using yeast used for manufacturing Takju or Doenjang Gochujang. It is about.

In general, Takju or Gochujang miso is prepared using Nuruk,

Nuruk is a fungus that grows in grains with the enzymes that make takju or red pepper paste. In other words, yeast molds include Baekkukyun, Heukkukyun, and Hongkukyun depending on their color. The rice wine or medicinal herbs are mainly Baekkukyun.

However, due to the yeast that has been used to manufacture Takju in the past, there is a symptom of a sore head after drinking alcohol due to the protein and fat contained in the Yeast. Such a symptom has caused the consumer to ignore Takju.

In addition, when manufacturing Takju using yeast, only mold in yeast is produced by sake and fermented water, so the liquor is easily decayed due to yeast remaining in the liquor, resulting in a bad smell. There is a disadvantage that can not be.

 In addition, when the alcohol is soaked using the yeast, the yeast itself does not decay, and there is a disadvantage that the yeast in the alcohol must be filtered out.

As such, in the prior art, it is inconvenient to dispose of the leaven after soaking Takju, and the amount of alcohol is reduced by the amount of the leaven in the container, and the damage is severe. There is a problem.

On the other hand, conventionally made by using the wheat mill when making yeast, there is an unsanitary problem by soaking alcohol in a state that the various bacteria contained in the raw wheat is not sterilized.

In addition, since the conventional yeast cannot be added to red pepper paste or doenjang because a person cannot eat, there was an inconvenience of preparing meju using beans separately.

On the other hand, when the red pepper paste is soaked, the raw materials of red pepper paste are starch and soybean soup (medium flour, salt, red pepper powder, water, etc.). As starch, glutinous rice flour, non-glutinous rice flour, barley flour and wheat flour have been used.

Kochujang has a sweet taste of sugar produced by hydrolysis of starch, sweet taste of amino acid (酸) produced by hydrolysis of soybeans, spicy taste of red pepper powder, and salty salt. The taste varies depending on the conditions of the ripening process. When using conventional mew flour, the saccharification or proteolysis did not work well and the taste did not match well. If you use improved buckwheat flour fermented with Korean bacteria, which have strong glycosylation and proteolytic ability, you can make even more delicious red pepper paste.

In recent years, the conventional method has been slightly improved, soaking malt powder in water by dipping malt powder in water, kneading the starch with water, saccharifying part of the starch at a temperature below 60 ℃, and then completely enzymatically starch it It is also designed to mix powder, pepper and salt. Dip it in this way to give red pepper paste shine and sweeter taste. Recently, several kinds of soy sauce methods of gochujang have been devised.

It is the same as the conventional method, but it is a method of adding aged Bacillus bacteria to the material and further aging at 60 to 65 ° C. Alternatively, wheat, barley, and other ingredients can be made from grains of high paper in advance, and soybean, red pepper, salt, and water can be mixed in an appropriate ratio.

The types of doenjang include traditional soybean paste soaked in soy sauce and dumplings, and improved soybean paste that is eaten without pouring water by pouring salt water into meju properly. In addition, it is a seasonal delicacies that are dipped in the spring season. There is a dandelion plant in the spring, a clay pot in the summer season, a climbing plant in the summer season, a chrysanthemum plant in the fall season, and a bean jam in the winter.

The traditional food is made from soybeans with soybeans in November-December, which is about the size of a crutch, dried for 2-3 days, and then floated with a straw straw. After 30-40 days, when the meju is good, split the meju and dry it in the sun and put it in the poison. The ratio of soybeans to water and salt is 1: 4: 0.8. At the top, red charcoal, charcoal fire, red pepper (dried) are roasted on top of the fire, and jujube is roasted together, which is a practice of removing impurities and odors. After 20 to 30 days, pick up meju, sprinkle with salt evenly, and soy sauce. Be careful not to let rain water enter, and then seal it with a mesh net to expose the meju to miso.

An improved formula is a manufacturing method that focuses on miso without floating soy sauce. In the same way as the traditional method, pick meju and make it as big as a fist. Pour the salted water just enough to cover the meju and cover it for about a month. Prepare another poison, transfer this meju, sprinkle it with salt, seal it with a mesh, and soak in the sun to cook.

In the eclectic way, the soy sauce is soaked in soy sauce (conventional), so the ingredients of meju are soaked in soy sauce and less flavor and nutrients. Put the thickly ground Meju in a pound of salt in advance, and mix it with the remaining Meju stew by opening the soy sauce.

Doenjang has the effect of removing fishy smell (矯 臭 效果), because the protein is the main component of the doeneunde has a property of adsorbing many odors. Mixing fishy fish, such as mackerel or crab, with some miso, you can get rid of the fishy smell and add flavor.

As described above, in the past, Nuruk was used for Takju, and Mesam powder was used for Gochujang and Doenjang.

That is, in the prior art, when you soak takju or red pepper paste or doenjang, you must use the malt using yeast or soybeans using raw wheat, and thus there is an uncomfortable problem by making each yeast or meju.

On the other hand, when massaging, use massage powders such as zinc powder, starch, perfume, etc., or massage oils such as fats, oils, glycerin, olive oil, and cream. 15 minutes, the whole body is 30-40 minutes once a day is enough.

Efficacy is said to be effective for muscle exercise, muscle fatigue, muscle atrophy, spasm, chronic joint disease, neuralgia, and chronic constipation.

However, the massaging method conventionally performed is difficult and difficult to manufacture because the raw material is expensive.

In addition, conventional massage oils and powders cannot be used except for the efficacy of the substance.

Because of this, when receiving a massage is limited in its characteristics is inconvenient to use a variety of massage agents.

The present invention has been invented to solve the above problems, the purpose of manufacturing yeast using rice, but hygienic production of yeast to eat for food.

Another additional object of the present invention is to add fermented yeast in place of mew flour to Takju or Gochujang or Doenjang.

Another additional object of the present invention is to make it possible to use for the massage using the yeast produced.

Another additional object of the present invention is to provide hygienic production of yeast.

As a means to solve the above problems, the rice is pulverized into powder without using yeast using a raw mill, and then the rice is heated and steamed. Aspergillusoryzae is added to the heated rice. Can be resolved by fermentation.

It can be solved by enzymatically inserting rice fermentation instead of mew flour used as a means to solve the above additional purpose.

As a means to solve the above additional object, it can be solved by using the liquid or powder using the enzyme contained in the yeast for massage purposes.

As a means for solving the above additional object, the rice can be disinfected by heating and sterilizing it and sanitarily preparing it by injecting Aspargillus aureus bacteria.

The present invention as described above can improve the quality by producing clean takju or kochujang or miso without hygiene and foreign matter by preparing takju or red pepper paste or miso without using yeast.

And since there is no leaven using a wheat mill that does not decompose, the present invention does not deteriorate when alcohol is produced using the decomposed leaven, thereby maximizing the shelf life.

In addition, the present invention can be used to sterilize rice can be produced sanitary Takju.

In addition, the present invention is a useful invention that can obtain a desirable effect even when used for massage because it uses the Aspartalus Aureus bacteria.

1 is a block diagram showing a manufacturing process of the present invention

Milling process that removes protein and fat by cutting 30-50% of naturally dried rice.

Grinding process for grinding the milled rice

The pulverized rice flour is a water addition process for adding moisture

Heating process to steam the rice flour passed through the water addition process

Cooling process for cooling the steamed rice flour to 40 ℃

A seed inoculation step of inoculating the seed (asphagalus duckase) into the cooled rice flour

The fermentation process of fermenting the rice powder inoculated with the spawn for 10-12 hours at 31-33 ℃

In the fermentation process, the rice powder is fermented, fermentation, cooling process to supply air to the bacteria and decay, so that the temperature rises after 12 hours and becomes 33 ° C whenever it becomes 37 ~ 38 ° C.

The fermentation, characterized in that the manufacturing process of the yeast, including the fermentation process to maintain the cooling process for 24-28 hours.

The yeast obtained through the above manufacturing process is characterized by the above-mentioned.

1 kg of water at 50 ° C. is added 1: 1 to 1 kg of the fermented Nuruk, which is then fermented for 2 hours, and the extracted extract obtained by pressing the fermented Nuruk is preferably used as a massage oil.

300 g of water is added to 1 kg of the yeast fermented above, and the dough obtained by fermentation for 2 hours may be used for massage.

Referring to the present invention as described above in detail as follows.

30-50% of the naturally dried rice is removed to remove the protein and fat contained in the rice.In this way, if you remove the protein and fat contained in the rice, you can produce excellent quality Takju by preventing corruption in Takju. have.

As described above, the dried and milled rice is pulverized into powder and then heated by adding moisture to rice flour.

Thus, the water is heated by adding moisture to the pulverized rice powder can sterilize various bacteria contained in the rice powder.

After cooling the heated rice powder to 40 ℃ as described above, inoculate the seed powder in the rice powder and fermented seed powder inoculated at 31 ℃ or more, the rice powder is the temperature of the rice flour increases as the seed seed is fermented.

As the rice flour is fermented as above, the temperature is maintained at 37 ° C. to 38 ° C., but when it rises to 39 ° C. or more, the rice powder is mixed and fermented for 24 hours while repeating the process of cooling the rice powder to 31 ° C.

At this time, while fermenting the seed powder inoculated 24 hours while the rice powder goes up to 39 ℃ or more to decay the rice powder to prevent the temperature of the rice flour rises.

When the seed powder inoculated seedlings are fermented at 37 ° C. to 38 ° C. for 24 hours, the following describes the preparation of Takju using fermented yeast.

Put the leaven (1㎏) using the rice powder fermented by spawn in a jar, put jujum and water (1.2ℓ) in this jar and ferment for 3 days at 25 ℃ or less.

Thus, when Aspargillus ducki bacterium is pinned leaven and water and fermented for 3 days, Aspargillus ducki bacterium is dissolved in water as the fermented rice flour is fermented, leaving only Takju free of foreign matters. You can pack it in a container.

On the other hand, when kochujang is inoculated with fermented kochujang and used in place of mesam flour, kochujang is fermented due to the Aspargillus aureus bacteria contained in the koji.

Then, 1 kg of water at 50 ° C. was added to 1 kg of Nuruk in the Nuruk obtained by the above manufacturing process, and the fermentation was carried out for 2 hours for 2 hours.

The yeast obtained as described above is compressed to obtain an extract, which may be absorbed into a pack or applied to the skin to be used as a skin cosmetic.

Then, 300 g of hot water is mixed with 1 kg of yeast obtained through the above process to make a dough, and the dough supplied with hot water is fermented for 2 hours for 2 hours and then the yeast dough obtained is applied to the human body for skin beauty. You may use zero.

On the other hand, inoculation of Aspargillus Orije by using rice flour may ingest yeast itself.In this case, the yeast may be prepared as a pill to help the digestion of food contained in the stomach by the Asparagus Orije in yeast. It is also preferable as a health food.

That is, when ingested yeast, various foods in the stomach are transformed into glucose by asparticus aurise in yeast, so it is not easy to digest because it does not need to release a separate digestive enzyme from the stomach.

Claims (9)

Milling process that removes protein and fat by milling naturally dried rice.
Grinding process for grinding the milled rice
The pulverized rice flour is a water addition process for adding moisture
Heating process to steam the rice flour passed through the water addition process
Cooling process for cooling the steamed rice flour to 40 ℃
A seed inoculation step of inoculating the seed (asphagalus duckase) into the cooled rice flour
The fermentation process of fermenting the rice powder inoculated with the spawn for 10-12 hours at 31-33 ℃
In the fermentation process, the rice powder is fermented, fermentation, cooling process to supply air to the bacteria and decay, so that the temperature rises after 12 hours and becomes 33 ° C whenever it becomes 37 ~ 38 ° C.
The process for producing yeast using rice, characterized in that it comprises a fermentation process to maintain the fermentation, cooling process for 24 to 28 hours. Nuruk using rice, characterized in that the contents obtained through the manufacturing method of claim 1. The method of claim 1,
The method of manufacturing yeast using rice, characterized in that the sprinkled with sprinkling spawn on the rice powder after heating the dried rice to 30-50% of the finer. The method of claim 1,
1 kg of water at 50 ° C. in a 1 kg 1 nuruk obtained through the above manufacturing process, and fermented for 2 hours for 2 hours, followed by pressurization. The extracted yeast is used as a skin care agent. Manufacturing method. The method of claim 1,
Hot water supply step of mixing the hot water 300g to 1kg of yeast obtained through the above process to make a dough.
Second fermentation process for allowing the hot water supplied dough to ferment for 1-2 hours
The method of manufacturing yeast using rice, characterized in that the yeast dough obtained through the secondary fermentation process was applied to the human body and used as a skin cosmetic solvent. The method of claim 2,
Nuruk production method using the rice, characterized in that the yeast obtained through the manufacturing process contained in the red pepper paste or miso. The method of producing yeast using rice, characterized in that the yeast obtained through the manufacturing process to produce a ring to eat as a health food. Nuruk using rice, characterized in that the extract obtained through the manufacturing method of claim 4. Nuruk using rice, characterized in that the contents obtained through the manufacturing method of claim 5.

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