KR20120110846A - Methods for manufacturing the fermented soybeans containing aspergillus oryzae, asp. sojae and bacillus natto, b. subtilis and processing method the fermented soybeans using thereof - Google Patents

Abstract

PURPOSE: Fermented soybean blocks containing Aspergillus oryzae and Bacillus subtilis, and producing and processing methods thereof are provided to offer excellent fermentation property of the Aspergillus oryzae and Bacillus subtilis to the fermented soybean blocks. CONSTITUTION: A producing method of fermented soybean blocks containing Aspergillus oryzae and Bacillus subtilis comprises the following steps: culturing the pure Aspergillus oryzae and Bacillus subtilis to obtain a granular Aspergillus oryzae mold starter and a powder type fermented soybean starter; soaking soybean in water for 12-24 hours, steaming the soybean at 110 deg C for 15-30 minutes, and cooling the soybean at 25-35 deg C; injecting the granular Aspergillus oryzae mold starter and the powder type fermented soybean starter; to the steamed soybean in a sterile room or a sterilized koji room; grinding the steamed soybean before molding the soybean blocks; growing the Aspergillus oryzae in the soybean blocks at 25-35 deg C for 35-48 hours in 60-70% humidity; and drying the fermented soybean blocks, and spraying water to the fermented soybean blocks for growing the Bacillus subtilis at 40-50 deg C for 30-48 hours in 70-90% humidity. [Reference numerals] (AA) Culturing Aspergillus oryzae and Bacillus subtilis; (BB) Preparing soybeans; (CC) Washing and water-soaking; (DD) Steaming; (EE) Mixing; (FF) Molding soybean blocks; (GG) Growing the Aspergillus oryzae; (HH) Growing the Bacillus subtilis; (II) Finish

Description

Manufacture method of meju containing Hwang Kuk-Kyun and Cheong Kuk-Gyun, and methods of processing meju and meju prepared by the same. sojae and Bacillus natto, B. subtilis and processing method the fermented soybeans using Julia}

The present invention relates to a method for producing meju, and more particularly, protease and amylase secretion ability that hydrolyzes proteins and carbohydrates of doenjang and soy sauce as main ingredients, and is hygienic and safety is confirmed, and is edible. and, the physiologically active functionality that is restrained condition to two kinds of different species, the purely separated hwanggukgyun (Aspergillus oryzae , Asp . sojae ) and Bacillus natto , B. subtilis ) relates to a method of preparing meju by sequential culture method by inoculating only soybeans in steamed soybean and forming optimal conditions for the growth characteristics of H.

Soybean paste, our important traditional fermented food, is believed to be a fermented food that was introduced from China to Korea and then spread to Japan.

Traditional fermented foods, such as soy sauce and soybean paste, had no choice but to rely on the natural environment of any country in the old days when they did not know the presence of microorganisms or their physiological characteristics. Using only bay, high-quality soy sauce made with soy sauce was made, and their standard was made to make soy sauce and soybean paste globalized.

Traditional meju, which is a raw material of traditional soy sauce and miso, is made by relying on native bacteria present in the natural environment, so it has no identity, and it takes a long time to produce. The same toxic substance may remain, and it is difficult to prepare meju with uniform quality as well as foreign substances from various environmental pollutions, and as a result, soy sauce with uniform quality cannot be made. In order to solve this problem, soybean paste prepared by making improved meju has a problem of poor taste for consumers tamed with traditional soy sauce and miso.

 In this reality, our miso soy sauce is made according to the traditional food industry promotion law (Law No. 8976, March 21, 2008) (natural environment instead of the high-altitude room, wood fire instead of gas fire, long-term boiling in a pot instead of pressurized steamer, Due to the requirement to tie the meju with straw and hang it under the eaves and dry it under natural conditions, we make use of the useful microorganism technology or air conditioning technology and make meju in a primitive way that depends entirely on the natural environment. The following problems persist.

 1. Traditional soybean miso for meju is a hygienic and insecure state because there are many kinds of harmful bacteria.

Korean traditional soybean miso meju (highland) is produced by drying for a long time in a manufacturing environment contaminated with various temperature and humidity conditions and various contaminants, so it is useful bacteria ( Aspergillus oryzae, Asp. Sojae) . Bacillus natto, B. subtilis, etc.), harmless bacteria ( Pencilillum, Rhizipus, Mucor, etc.), and harmful bacteria ( Aspergillus flavus, etc.) are attached without restriction.

 2. Traditional meju produced in a natural environment depends on the time, place and place where the humidity and temperature are different, the cleanliness of utensils and rice straws used, and the environmental differences in the dry storage place. There is a problem that cannot make soy bean paste with uniform quality in essence.

 3. In the process of drying the meju for 45 months in natural conditions, there are many gaps in the meju chunks, which cause various pollutants (chemicals floating in the air, road pavement dust, pesticides, etc.) and soil dust that were not in the air of the past. There is a problem that is mixed with a lot of foreign matters is also hygienic undesirable.

 4. Soybean, the raw material of meju, contains about 20% of fats and oils. Soybeans contained in soybeans are easily catalyzed by sunlight and have many unsaturated fatty acids with low oxidation safety by air. Because of the increase in the long-term dry storage of meju for 45 months, it is an important factor that deteriorates flavor and hygiene quality due to the generation of harmful substances such as harmful peroxide produced by rancidity.

5. the Aspergillus fungus is similar to the one kind hwanggukgyun Flavor is a fatal carcinogen that produces aflatoxin, which can always occur in naturally dependent meju production.

 6. As microbiology and hygiene develops, countries continue to improve their traditional fermented foods to make luxury goods, whereas we stick to tradition only for our traditional meju, and remain a blind spot for applying the latest fermentation technology. Our meju, traditionally made from the latest sanitary law and left extra-territorial, remains in primitive quality.

 Therefore, since soy miso is a harmonious side dish to seasoning rice and still seasoning food as a seasoning, it is important to have a great impact on the health and nutrition of our people and to ensure that our traditional soy miso is a global food. It is urgently needed to establish and provide a method for producing meju with uniform quality under excised conditions in which only bacteria having various functionalities are selected and harmful bacteria are excluded.

The prior art relating to the production of meju is disclosed in the Korean fermentation patent publication No. 10-2003-0038132, a meju prepared by the single fermentation method and its manufacturing method, and the multi-step fermentation method in the Republic of Korea Patent Publication No. 10-2010-0052666 Soybean fermented and prepared method thereof are disclosed. Looking at this, the two inventions have a slight difference, but inoculated with lactic acid bacteria in the soybean soybean, fermented by lactic acid bacteria first, then inoculated with sulfuric acid bacteria in the first fermented product, and then inoculated in the secondary fermentation. The three-stage fermentation method is a common invention.

However, in the present invention, Lactobacillus in the first step Lactate fermentation with lactis ) causes the steamed beans to become acidified and acidic. The second-stage cultured microorganisms can be reproduced under acidic conditions due to their physiological characteristics, but the three-stage fermented microorganisms are the microorganisms of the three-stage fermentation methods. In terms of characteristics, technical contradictions were found.

That is, Lactobacillus , the first stage culture microorganism After inoculating lactis and incubating for a certain time, Lactobacillus , the first stage culture microorganism, must be sterilized. that the culture was inoculated lactis without sterilized inoculated with the microorganism is Aspergillus oryzae Step 2 herein and by incubation at a temperature under the same conditions as the first stage of lactic acid bacteria is Aspergillus Even after oryzae is inoculated, lactic acid is continuously produced as a dominant bacterium, so the acidity of steamed soybeans increases significantly during the two-step fermentation process.

Another problem is that nisin, a bactericidal substance produced in lactic acid bacteria, only acts as an antimicrobial agent to wild pepper, and does not affect the same bacterium Bacillus subtilis . It was judged that it is impossible to make meju containing Cheonggukjang.

The present invention has been made to solve the above problems of the prior art, to solve the problems caused by traditional meju production, to maintain the taste of traditional soy sauce and soybean paste to consumers who are familiar with the taste of traditional miso and soy sauce It is a problem to provide a method of manufacturing meju and soy sauce processing meju having a crush.

In addition, the present invention is to cultivate pure Kookkuk and Cheonggukjang in fermentation of meju, and the method of producing meju having hygienic and excellent fermentation properties by sequential fermentation under the ablation conditions according to the fermentation properties of the cultured Kookkuk and Chungguk. Providing is another challenge.

In addition, in the present invention, while maintaining the flavor of the soybean or soy sauce processed with traditional meju while at the same time to provide a meju that can produce a more excellent and uniform quality processed soybean or processed soybean product as another problem.

The method for producing Meju containing Hwang Kuk and Cheongguk coli of the present invention which solves the above problems comprises the steps of: (a) cultivating pure H.

(b) after washing the soybeans with foreign substances removed after washing for 12 to 24 hours, preparing steamed soybeans, which have been steamed for 15 to 30 minutes at 110 ° C. and steamed at room temperature for 25 to 35 ° C. using a pressure steamer. ;

(c) simultaneously inoculating the steamed soybeans in the sterile aseptic chamber and inoculating the granular H. coli seed powder prepared in step (a) with a powder-type Cheonggukjang starter at the same time;

(d) grinding the steamed soybeans inoculated with the Rheumococcus bacterium and Cheongguk coli to make meju having a certain size and shape. Multiplying 48 hours of H. erythrocytes to produce mejus in which H. erythritis is grown;

(e) drying the meju, in which the Rhodibacteria bacteria are propagated, to generate moxibustion to allow air supply, and to allow the Rhesus mycelia on the surface to grow into a juicy meju;

(f) Spraying the sterilized water to the meju obtained in step (e) to adjust the water content to 50-60%, and the 30% to 48 hours at 70 ~ 90% humidity, 40 ~ 50 ℃ temperature of aseptic chamber It consists of breeding.

Here, the granular type Hwang Kuk-jong and the powder-type Cheongguk starter are characterized in that inoculated so as to include 0.1 ~ 0.01% (w / w) relative to the weight of the steamed beans.

In the present invention is prepared by any one of the production method disclosed in the above, it provides a meju characterized in that it is dried so that the moisture content is less than 12%.

In the present invention, (A) culturing the pure Hwang Kuk bacteria and Cheongguk bacteria to prepare the granular Hwang Kuk final and powder type Cheonggukjang starter;

(B) After washing with water, the soybeans removed from the foreign body for 12 to 24 hours, the steamed soybeans were steamed at 110 ° C for 15 to 30 minutes using a pressure steamer to prepare steamed soybeans cooled to 25 to 35 ° C at room temperature. ;

(C) mixing the steamed soybeans in the sterile chamber or sterilized high-altitude room at the same time by inoculating and mixing the granular H. coli seed powder prepared in step (a) and powdered Cheonggukjang starter;

(D) Grind the steamed soybeans inoculated with the Rheumococcus bacterium and Cheonggukjang bacteria to make meju having a certain size and shape, and make the meju 35 to 35-35 ° C. Multiplying 48 hours of H. erythrocytes to produce mejus in which H. erythritis is grown;

(E) drying the meju in which the Rhodiola bacteria are propagated to generate moxibustion to allow air supply, and to allow the Rhesus mycelia on the surface to grow inside the juicy meju;

(F) spray water to the meju obtained in step (e) to adjust the water content to 50-60%, and keep the cheonggukjang bacteria for 30-48 hours under the conditions of 70-90% humidity and 40-50 ℃ Breeding;

(G) freezing the meju obtained in (bar) at -30 to -40 ° C to freeze-drying or drying the water level to 12% or less at a temperature of 60 to 70 ° C;

(H) There is provided a processing method of meju obtained by sequentially cultivating sulfur storage bacteria and chungkuk coli, which are provided with storage properties and milling properties, comprising the step of pulverizing the meju obtained by drying and processing into meju powder.

Here, the fine grinding of the meju is characterized in that the grinding to be an average particle size of 30 ~ 50 mesh.

Here, the meju powder obtained by the above processing method is characterized in that the meju ring, meju tablet or meju capsule form.

The production method and processing method of the meju containing the H. gyun bacteria and chungguk bacteria according to the present invention can obtain the following effects.

1. Only hygienically safe and useful Hwang Kyun and Cheong Kuk Kyun can produce enough meju.

2. Only yellow rice and blue soybean germ can produce uniform quality meju that is propagated, and it can be used to make uniform quality miso and soy sauce. The problem of preference is the development of the meju of the present invention, which can produce an eclectic and soy sauce product with an eclectic flavor of improved and traditional meals.

3. The meju of the present invention and the soy bean paste made from the meju of the present invention solve the problem of residual toxins including aflatoxin by breeding only hygienically safe yellow and blue soybean germs.

4. Because it is manufactured in a short time in the restrained space, it prevents the incorporation of foreign substances into the air, compared to traditional meju, which is manufactured depending on natural conditions.

5. The meju period of the present invention is shortened to 15 days to 30 days compared to the traditional meju production period of 4 to 5 months.

 6. The meju production period of the present invention can be significantly shorter than traditional meju, and as a result, protease is an important enzyme in meju because the meju of the present invention has less exposure time to contact with oxygen and ultraviolet rays which adversely affect the enzyme titer. And amylase also has the effect of making meju a high titer.

7. It is possible to make meju with good titer of protease and amylase, which is important for making soybean paste. It is rich in protease and amylase and can be used as a nutritional and digestive material.

8. Soy and miso can be made with less odor such as ammonia and amine than soy and miso made with traditional meju.

1 is a block diagram showing an example of a method of manufacturing meju of the present invention.
2 is a block diagram showing an example of a processing method of meju according to the present invention.
Figure 3 is a photograph showing the appearance (color comparison) after 5 hours immersed in meju and traditional meju immersed in accordance with the present invention.
Figure 4 is a photograph showing the appearance (compare color) of soy sauce after 3 months of soaking with meju and traditional meju processed according to the present invention.

Hereinafter, the present invention will be described in more detail.

In the present invention, hygienically harmful bacteria are mixed in traditional meju. Among them, inoculated with steamed soybeans inoculated with steamed soybeans that have been hygienically safe and have the advantages of improved soybean paste and soy sauce, and cheongukjang bacteria traditionally used to make cheonggukjang. To establish a method of manufacturing meju in a short time under aseptic environment and optimum temperature and humidity conditions. The present invention has been completed by establishing conditions and methods for breeding these two species in Meju in consideration of the growth characteristics of H. pylori and Cheongguk bacteria, that is, optimum temperature, humidity, and antagonism.

Korea and Japan have many things in common because they have developed soybean culture such as soy sauce, soybean paste, and soybean paste. However, we use soybean raw materials for soybean soybeans to make meju chunks, dry them under natural conditions, and attach delayed microorganisms at the same time to make meju and then remove the soy sauce. It is desirable, but the taste and nutritional value of soybean paste soaked from meju are much lower than those made without soy sauce.

On the other hand, in Japan, microorganisms for miso and soy sauce are used together with yellow germ, but doenjang is multiplying rice and grains with rice soybeans mixed with steamed soybeans and soy sauce. Since small soybean meju (highland) is made and soaked in soy sauce to produce soy sauce, it is more hygienic and nutritious than soy sauce.

On the other hand, Asp. Genus Aspergillus , a strain used for making improved meju, was used . The fact that B. subtilis of the genus Bacillus, which has traditionally been used in the manufacture of Chunggukjang (napdu), exists as a native species in traditional meju, is very interesting. The more the two species grow, the less the other bacteria grow. It is also possible to say that the more the two bacteria grow, the more well-made meju.

The Aspergillus oryzae (hereinafter referred to as "Hookuk bacteria") is one of the microorganisms attached to some native bacteria during the production of Korean traditional meju, but it has been used in the early stages of pure water production of high-density such as miso, soy sauce, and sake in Japan.

The growth characteristics of the H. aeruginosa are aerobic diffuser bacteria, and the optimum growth temperature is 30 ± 5 ℃, which grows under the lower humidity than Naphtha bacterium, and hydrolyzes amylase which decomposes starch, lipase that hydrolyzes fat, and main protein of Meju. It is a safe and useful species that secretes hydrolytic enzymes such as protease.

On the other hand, Bacillus natto, Bacillus subtilis, Bacillus subtilis, Bacillus subtilis , also known as Chungkuk coli, are called safe bacteria that have been ingested through Japan's naphtha or Korea's Cheonggukjang for a long time. It produces strong peptides, secretes enzymes such as proteases, which are enzymes that hydrolyze proteins, amylases, which are enzymes that hydrolyze starches, and nattokinase, which dissolves blood clots that cause vascular diseases. It has the function of inhibiting bacteria such as O-157 and secretes cellulase that breaks down insoluble fiber in soybeans and breaks down into soluble fiber. Produces functional viscous unique to Cheonggukjang.

The cheonggukjang bacteria are strong aerobic bacteria, spore-forming bacteria are strong heat resistance and spread in a lot of natural spaces, and can be easily attached naturally from nature if only the nutrition, temperature and humidity is higher than Rhesus bacteria (RH 80 ~ 90 %), The optimum temperature for growth is 45 ± 5 ℃, higher than 10 ℃.

The usefulness of the two strains described above has already been confirmed, but the reason why these two strains do not multiply as mesobacteria in Meju is that the optimal conditions necessary for the growth of these bacteria are not established under natural conditions. It is a characteristic and problem of our traditional meju that it does not form and breeds without any pattern with various harmful bacteria ( Penicillum , Rhizipus , Mucor , Aspergillus flavus, etc.).

These bacteria are grown only under conditions where both temperature, humidity and oxygen conditions are satisfied. Temperatures are higher than those of Cheongguk bacteria, whereas they grow well at high temperatures (45 ± 5 ℃) and in juicy conditions. Growth characteristics are good at low temperature (30 ± 5 ℃) and moisture conditions, and another important feature between the Kukguk and Cheongguk bacillus is that it is difficult to breed in the medium in which the Cheongguk bacteria are grown, whereas Edo has a physiological characteristic that breeds well only if temperature, humidity and oxygen conditions are met.

In the present invention, to provide a hygienic and safe method of producing meju by using the different physiological characteristics of the above-mentioned Hwangkuk and Chunggukjang.

Referring to the accompanying drawings, referring to Figure 1, the manufacturing method of the meju containing the Hwang Kyun-Cheongkuk coli of the present invention is prepared by (a) cultivating pure Kook-Guk and Cheongguk-Cocci, and preparing the granular Hwang-Guk-gun and the powder-type Cheonggukjang starter, (B) After washing with water, the soybeans were removed from water after 12-24 hours of immersion, steamed at 110 ° C for 15-30 minutes using a pressure steamer, and then prepared steamed beans cooled to 25-35 ° C.

(c) prepared by inoculating the granular Hwangkuk-gun and powdered Cheonggukjang starter prepared in the above (a) by simultaneously inoculating the steamed soybean prepared in (b) in a clean room or sterilized high ground room and inoculated with the effective bacteria in the steamed soybean. do.

(d) grinding the steamed soybeans inoculated with the Rheumococcus bacterium and Cheongguk coli to make meju having a certain size and shape. By breeding for 48 hours Rhubarb bacteria to prepare a meju to which the Kookgi bacteria are propagated.

At this time, the molded shape has a shape that is usually formed, examples of the shape may be a cube, a circle, a donut shape and the like.

(e) The meju, which is bred, is grown so that moxibustion is allowed to supply air, and the mycelium mycelium on the surface extends and grows inside the juicy meju. At this time, the drying is natural drying at room temperature, or more preferably, it is dried by supplying high temperature dry air in a clean room.

The conditions for drying the meju is preferably dried for 3 to 5 days under a temperature of 40 to 60 ℃ conditions.

(f) spray sterilized water on the dried meju obtained in the step (e) to adjust the water content to 50-60%, and the humidity is 70-90% in the aseptic chamber, the temperature is 30-48 hours under the conditions of 40-50 ℃. During the stage of multiplying the Chung Kyun coli, the final Hwang Kyun and Chung Kook bacteria are multiplied to complete the containing meju. This meju can be used as soy miso meju, or it can be used as soy miso meju while being dried and stored at low water content.

According to the present invention, it is best to inoculate the granular Hwang Kuk-jong and the powder-type Cheonggukjang Starter so as to include 0.1 to 0.01% (w / w), respectively, relative to the weight of the steamed beans.

In addition, in the present invention, as shown in the accompanying drawings, (A) preparing a granular Hwang Kuk-gun and powder-type Cheonggukjang starter by culturing pure H. K. and Cheongguk bacteria; and (b) removing foreign substances after washing. After soaking the soybeans for 12 to 24 hours, preparing steamed soybeans, which were steamed at 110 ° C. for 15 to 30 minutes using a pressure steamer, cooled to 25 to 35 ° C. at room temperature; and (C) Aseptic room or sterilization. Inoculating and mixing the granular H. coli seed and powdered Cheonggukjang starter prepared in step (a) to the steamed soybean at the same time; and (D) grinding the steamed soybean inoculated with H. Preparing meju having a size and a shape, and breeding the meju in which the meju is bred for 35 to 48 hours in a sterile chamber at a humidity of 60 to 70% and a temperature of 25 to 35 ° C .; and (E) Drying the meju in which the yellow germ bacteria are propagated so as to generate a moxibustion to enable air supply, and allowing the mycelium mycelium on the surface to grow into a meju with a high moisture; and (f) sterilized in the meju obtained in the step (e) Spraying water to adjust the water content to 50 to 60% and transforming the chungkukjang bacteria for 30 to 48 hours at a humidity of 70 to 90% and a temperature of 40 to 50 ° C in the aseptic chamber; and (g) -30 to- Freezing at 40 ° C. to freeze-drying or drying the water level to 12% or less at a temperature of 60 to 70 ° C .; and (h) storing and storing the meju obtained by pulverizing the meju powder. Provided is a method of processing meju, in which sorghum bacteria and chungguk bacteria are cultivated sequentially.

The fine grinding of the meju is not particularly limited, but is preferably pulverized so as to have an average particle size of 30 to 50 mesh in consideration of food convenience, processing characteristics of secondary workpieces such as meju rings and the like.

According to the present invention, the meju powder obtained by the above processing method can be processed into a meju ring, meju tablet or meju capsule form to be commercialized, and can be used in the preparation of kochujang, an enzyme (pepper meju).

The manufacturing method of the meju containing the Hyukkuk bacteria and chunggukjang of the present invention disclosed above and the meju and meju processing method produced thereby will be described in more detail through experimental examples. However, the following experimental example does not limit this invention.

[Preparation of Meju]

(1) soybean treatment

Wash the raw soybeans well with water, remove foreign substances, soak for 12 (spring, autumn) ~ 24 (winter) hours, and steam for 15 ~ 30 minutes under 110 ℃ (1kg / ㎠) condition in a pressure steamer to make steamed soybeans. It is good to use steamed beans prepared by cooling to 25 ~ 35 ℃, the experiment for the present invention was made in winter, soaked raw soybeans prepared by soaking for 24 hours, and the steaming time was 30 minutes. Steamed raw soybean was cooled until the temperature is 25 ~ 35 ℃ to prepare steamed beans.

Cooling the steamed soybean steamed soybeans treated during soybean treatment takes less power when steamed or chopped in mortar at high temperature without cooling the hot soybeans taken out of a steamer or in a cooker, but the temperature of the meju The disadvantage is that it takes too long to equilibrate.

In addition, when the meju inoculated with the Hwang Kuk bacteria and Cheongguk bacterium is placed in the high paper room at a high temperature, the breeding of the Cheongguk bacteria occurs first, and when the multiplying into the dominant bacteria, the optimum temperature of the Hwang Kuk bacteria can be established by antagonism. As such, microorganisms maintain their species' persistence with their evolved microphysiological properties while adapting to natural conditions for a long time.

The higher the initial product temperature during the production of meju, the larger the size of the meju mass, the longer the internal temperature is equal to room temperature, and the higher humidity and high temperature bacteria such as Cheongguk coli will grow for several ten hours in Meju. Since the first generation of bacteria is 10-30 minutes, the temperature and humidity conditions in the state of Meju vary depending on the size of the meju and the product temperature at the time of the production of the meju. It is advantageous to breed.

Therefore, when inoculating sequential inoculation with both H. pylori and Cheongguk bacillus, it is cooled to a range of 25-35 ° C., which is the optimum temperature of H. pylori, and then inoculated simultaneously with H. pylori and C. By maintaining the initial meju temperature at 35 ℃, according to the culture characteristics of the bacillus and chungguk bacteria first to induce the reproduction of the yukguk, and to suppress the growth of chunggukjang.

At this time, it is the size of the meju that affects the temperature of the meju in making meju in a sterile chamber with constant temperature and humidity.

(2) size of meju

Even if the temperature of hot soybean is lowered to 25 ~ 35 ℃, the respiratory reaction (C ₆ H ₁₂ O ₆ + 6O ₂ → (Cheongkuk coli) → 6CO ₂ + 6H ₂ O + 700 kcal) Because it proliferates through, the temperature rises due to the heat of respiration, so that the internal temperature is higher than the external one, so that the growth of Cheonggukjang bacteria can be continued inside. The problem is that the thicker the meju, the more difficult it is to adjust its temperature. If the temperature and humidity of the chamber is constant, the size of the meju has a problem that it takes a long time to reach the equilibrium of the chamber and the temperature. Indeed, the temperature of Meju is a matter of thickness rather than width.

The size of traditional meju production is about 7 to 8 × 17 to 21 × 10 to 12 cm (width × length × height), and the steamed soybeans are steamed in the mortar at high temperature without cooling, so the inside of the meju is hot and humid. The condition is maintained for several tens of hours, which is favorable for the internal breeding of Cheongguk coli, which is an unfavorable size for making H.

Therefore, it is easy to maintain the equilibrium and the temperature equilibrium, and there is no problem in the width of the meju in the culture of the mixture of yellow and blue bacteria, but the larger the thickness, the more problematic. Therefore, during the production of traditional meju, it is common that a lot of Cheongguk enters and grows only on the surface. As such, in the large chunks of meju, where the temperature inside the meju is unexpectedly increased, high temperature bacteria such as compost bacteria may multiply and the smell of meju may not be good.

Therefore, in the present invention, the size of the meju can be smoothly contacted with air to grow the aerobic bacteria, such as aerobic bacteria and chungkuk coli, to increase the surface area than the traditional meju shorten the incubation period, while reducing the time to reach the temperature equilibrium in the high-fat room soy sauce When referring to the results obtained through preliminary experiments in order to determine the convenient size for filtration separation or process control after fermentation, the thicker the thickness than the width of the meju problem occurs, so in the present invention size 9 ~ 10 × 17 ~ 18 × 2.5 It was ideal to set it to-3 cm (width X length X height).

In this experiment, the meju was made to have an average size of 10 × 18 × 3 cm (width × length × height).

[Experimental Example 1]

<Comparison of Growth Levels of Sulfur and Cheonggukjang by Culture Temperature>

Put the yellow and yellow soybeans isolated from traditional meju into steamed soybeans and soak them in size (width × length × height) 9 ~ 10 × 17 ~ 18 × 2.5 ~ 3 cm to make 25 ± 5 ℃, 30 ± 5 ℃, After 24 hours of incubation at 45 ± 5 ° C. and 50 ± 5 ° C., the degree of reproduction according to the temperature was visually examined and the results from the viewpoint of a smooth texture and smell were shown in Table 1 below.

Incubation temperature  Hwang Kuk Kyun  Cheonggukjang 25 ± 5 ℃  + 30 ± 5 ℃  +++++ ++ 45 ± 5 ℃  + ++++++ 55 ± 5 ℃ +

<Comparison of Breeding Levels of Yellow and White Soybeans by Culture Temperature>

From the above results, it could be seen that the optimum growth temperatures of H. pylori and C. coli were 30 ± 5 ℃ and 45 ± 5 ℃, respectively.

[Experimental Example 2]

<Comparison of Reproduction Degree According to Culture Sequences of Lactic Acid Bacteria, Hwangkuk Bacteria, and Cheongguk Colony>

Lactobacillus lactis , Lactobacillus lactis , Aspergillus oryzae , and Bacillus subtilis were inoculated on steamed soybeans and cultured by sequential incubation. The results are shown in Table 2 below.

The inoculation sequence is (1) after lactic acid bacteria culture, (h) bacteria culture, (2) after culturing lactic acid bacteria, (l) culture after lactic acid bacteria, (3) after culturing lactic acid bacteria, cultivation of chungguk bacteria, and (4) after culturing lactic acid bacteria. The bacteria were inoculated under the conditions of sequential culture and propagated to observe their growth.

 Inoculation order   Hwang Kuk Kyun  Cheonggukjang  Lactic acid bacteria After lactic acid bacteria culture (30 ± 5), cultivation of yellow bacteria (30 ± 5)  +++++  ++++ Culture of lactic acid bacterium (30 ± 5)  +++++ ++++ After culture of lactic acid bacteria (30 ± 5), culture of Cheongguk bacteria (45 ± 5) +++++ After lactic acid bacteria culture (30 ± 5) culture, after the cultivation of Rhesus bacteria (30 ± 5), cultured Cheongguk bacteria (45 ± 5) ++++++ +++++

<Comparison of breeding results after incubating with different inoculation sequences of lactic acid bacteria, H.

As a result of Table 2, the inoculation of Lactobacillus, H. K., and Cheongguk bacteria in the preparation of the meju was carried out in the medium in which the lactic acid bacterium was bred, the H. cocci were bred in the medium in which the lactic acid bacteria were bred, and the lactic acid bacteria were in the medium in which the lactic acid bacteria were incubated, Breeding was impossible. The reason is that Cheongguk coli does not grow under acidic conditions. Therefore, it can be said that the meju prepared by the three-stage fermentation method disclosed in Republic of Korea Patent Registration No. 10-0470735 (January 28, 2005) and its manufacturing method have technical contradictions.

When explaining the technical contradiction in more detail, the temperature conditions of the three-step fermentation (or sequential fermentation) is 18 to 26 hours at 28 ~ 33 ℃ primary fermentation (lactic acid inoculation), respectively, 25 ~ 35 ℃ secondary fermentation (Hookuk inoculation) 40 to 48 hours, tertiary fermentation (battery) at 35 to 43 ℃ 22 to 26 hours,

Since the fermentation temperature of the primary lactic acid bacteria fermentation and the secondary cultivation of the bacterium were the same, the lactic acid bacteria were lowered to pH 4 or lower by continuously producing lactic acid while being present as dominant bacteria in Meju during the secondary fermentation. The second inoculation bacterium, Hwanggi, was able to reproduce under these acidic conditions, but was slower than when cultured in neutral.

The problem was tertiary fermentation. The production of lactic acid by lactic acid bacterium propagation makes it an acidic condition unsuitable for the growth of the bacterium Cheongguk coli and the decisive cause of the inability to reproduce Chongguk coli and the antimicrobial activity of nisin produced by lactic acid bacteria. Inoculation was attempted to incubate at 35 ~ 45 ℃, but the growth of chunggukjang hardly progressed.

As a result, the three-step sequential culture method of culturing lactic acid bacteria in Meju first, followed by culturing Hwangkuk bacteria, and finally cultivating Cheonggukjang, can be said to have a large technical contradiction in terms of microbial growth characteristics. Therefore, it was found that the method of producing meju containing the cheongukjang bacteria by the three-stage fermentation method is inappropriate.

In order to make meju by the three-stage fermentation method, after lactic acid bacteria breeding is completed, after sterilization and antacid (neutralization) treatment is performed, inoculation of yellow germ bacteria is required to breed mold, but when inoculated with yellow germs without sterilization, the same optimum growth temperature range is the same. This is because lactic acid bacteria, which are dominant bacteria, grow vigorously and the medium becomes more acidic, resulting in very unfavorable environmental conditions for reproduction of Cheongguk.

In order to co-cultivate two bacteria in the same medium, the requirements for symbiotic fermentation require the same substrate, conditions of temperature, pH and antagonism. However, if the optimal growth temperature and pH are different, substrates are different and antagonistic, stepwise sterilization and pH control measures are required.

In the present invention, the sulfur and bacterium coli are commonly used as a nutrient and fermentation substrate of proteins and carbohydrates contained in soybean, and the optimum pH condition of the sulfur and bacterium is neutral to weak in yellow to yellow. It is well grown in alkali, and the pH of steamed soybean is neutral and common. However, the difference is that Cheongguk coli is antagonistic against H. coli, but Hwang K. coli is not antagonistic against C. The important difference in the growth characteristics of the bacterium Cheongguk bacteria is that it grows well at high temperature and high humidity compared to Hwangguk bacteria.

Therefore, the following two methods are practical for incorporating Rheology bacteria and Cheongguk bacteria in the preparation of meju.

 First, cultivate Hwang Kuk bacteria (seeds) and Cheongguk enter bacteria (Cheongguk starter) purely in steamed beans at the same time with moderately cooled (25 ~ 35 ℃), and incubate them at 25 ~ 35 ℃ for optimum growth temperature. After breeding, the optimal growth temperature, meju water content and optimal humidity of the culture room are maintained at 40 ~ 50 ℃, 50 ~ 60% and RH 70 ~ 90%, respectively.

Second, steamed soybeans (seeds) purely cultivated in steamed soybeans (25 ~ 35 ℃), and cultured for a certain period of time at 25 ~ 35 ℃, which is the optimal growth temperature for the yellow soybeans. Starter) is suspended in sterile water and sprayed to inoculate with the growth of yellow germ bacteria to inoculate the optimal growth temperature, the water content of meju and the humidity of the culture chamber at 40 ~ 50 ℃, 50 ~ 60% and RH 70 ~ 90%, respectively. There is a way to breed in a certain time.

In the present invention was completed by using the former method, the latter method can also be appropriately utilized.

[Experimental Example 3]

<Meju production time>

Inoculate the steamed soybeans with steamed soybeans at 30 ± 5 ℃ in the sterile culture room (highland room), and inoculate Chongkuk coli in the meju where the rice was grown, and incubate them sequentially at 40 ± 5 ℃. Since it depends on the thickness, final inoculation amount, moisture condition, temperature condition of the meju, the temperature, inoculation amount, and moisture conditions were adjusted according to the conventional method as shown in Table 3 below. Table 3 below is the meju production conditions established through preliminary experiments.

  Condition item    Condition   Incubation temperature  30 ± 5 ℃   Culture water  Indoor RH 70 to 80%   Inoculum inoculation  0.1 to 0.01% (w / w)   Meju size (W × D × T)   9 ~ 10 × 17 ~ 18 × 2.5 ~ 3 cm

When cultured under the above conditions, it was sufficient for mycelia to grow on the surface, and about 24 hours was sufficient, and cyan spores were formed before and after 30 hours of culture.

 Therefore, 24 hours is enough for breeding mycelium which is directly related to enzyme secretion. However, at this time, the hyphae are only propagated on the surface of the meju, so that the mycelium with enzyme secretion power is extended inside the meju to increase the amount of enzyme secretion. As the contact area increases, the mycelium mycelium, which grew only on the surface, gradually extends toward the inside of the water.

When the Hwang Kyun hyphae are completely spread to the inside and cut mejus to see white mycelium, the first stage of meju production is completed. The time taken is influenced by the room temperature and humidity conditions and the thickness of mejus.

 Step 2 increases the water content of Meju, where step 1 has been completed, and adjusts the temperature and humidity of the highland chamber to the optimal breeding conditions for the strains of Cheongguk.

Hereinafter, the present invention will be described in more detail with reference to preferred examples on the basis of the experimental examples. However, the present invention is not limited to the following examples.

[Example]

Steamed beans used in the present example was used meju prepared in the above experimental example.

<Hookuk bacteria culture (1st stage culture)>

The meju yellow bacterium of the present invention ( Aspergillus oryza e) and Bacillus subtilis ( Bacillus subtilis ) was prepared from a specialized spawn company and cultured spawn.

Using the steamed soybean prepared by cooling to the meju product temperature 25 ~ 35 ℃ prepared in the experimental example was inoculated with Hwang Kuk and Cheongguk bacteria to the average size 10 × 18 × 3 cm (width × length × thickness).

It is good to inoculate each of the yellow and blue yeast bacteria 0.1 to 0.01% (w / w) based on the weight of the meju, in this experiment containing 0.05% (w / w), respectively Inoculated to

Burn sulfur with meju inoculated with the spawn (S + O ₂ ¡Æ SO ₂ ) in the sterilized highland chamber is incubated for about 24 to 30 hours at a temperature of 30 ± 5 ° C. and a humidity of 60 to 70% to incubate the primary Rheumii bacterium. C, the culture conditions were adjusted to maintain about 60% average humidity.

At this time, the typical aerobic bacteria such as Hwang Kuk and Cheongguk coli coexist, but under the conditions of growth of 30 ± 5 ℃ and 60 ~ 70% humidity, only Hwang Kyun breeds vigorously on the surface of Meju without oxygen. There was no growth of both bacteria inside.

Since the purpose of containing H. erythrocytes in meju is to breed mycelia that secrete enzymes with high titers (amylase, protease, lipase, etc.), excessive culture results in a lot of blue spores, which makes the color of Meju dark. It is not necessary to produce a lot of spores, and the culture is completed with sufficient mycelial growth.

<Herukyun breeding meju drying>

Spores of yellow germ germ germinate on the surface of meju and when the mycelium is covered with white, the dryness is controlled from the surface of meju by controlling the temperature and humidity of the highland chamber. Induces the increase of mycelial growth by drying.

The drying time varies depending on drying conditions such as temperature, humidity, and meju thickness, but when the meju size of the present invention (width × length × thickness: 9 ~ 10 × 17 ~ 18 ° C × 2.5 ~ 3cm) is set to 25 ~ It is left to dry for about 4 to 6 days at 35 ° C. and 30-40% humidity.

If the above temperature and humidity conditions persist, the meju is gradually dried from the surface, and a gap is formed in the meju, and the air supply is gradually made into the gap, and the hyphae of the aerobic bacterium, Hwangguk bacterium, extends into the meju with favorable moisture and oxygen conditions. Over time, mycelia will grow white to the inside of the meju.

The longer it takes for the growth of these hypha to reach the geometric center, the larger the meju mass.

<Cheongkuk coli culture (2nd stage culture)>

In the slightly dried Meju, the first stage of culture, the mycelia of co-existing H. coli and favorable conditions of growth and moisture conditions of co-existing H. coli and Cheongguk coli were mainly propagated, whereas the spores of C. coli were in optimum moisture and temperature conditions. The disadvantage is that only a few are active. Therefore, in order to induce the reproduction of Cheongguk coli in Meju where Hwanggyun mycelium is propagated, it is important to more advantageously establish the moisture condition and temperature, which are optimal conditions for the growth of Cheongguk.

First of all, in order to improve the moisture condition inside meju, it is important to make the inside of meju moisture content, culture room humidity and culture room temperature, which are the growth conditions of Cheongguk coli, The spray was adjusted to be 40 to 60%, the humidity (RH) of the highland chamber (culture room) was 70 to 90%, the temperature was 40 to 50 ℃, and the incubation time was incubated for 30 to 48 hours.

As a result, it can be seen that the chungkukyun bacterium is well reproduced without being inhibited by the growth of the H. pylori.

As a result of the above experiments, the meju of the present invention was inoculated simultaneously with the H. coli and the Cheongguk bacteria, and then cultured without the antagonist H. Meju of uniform quality could be prepared.

Meju, which is produced in the above-mentioned Hwang Kuk bacteria and Cheongguk coli, can be soaked in soy sauce or miso without drying, but it is preferable to dry naturally or artificially to increase enzyme titer and improve circulation and processing aptitude. .

Soy Sauce Dipping and Soy Sauce Quality Comparison

The traditional meju purchased from a farmer who has been making meju for a long time in a traditional manner is cut to the same size as the size of the present invention, and the meju obtained in the present invention is adjusted to about 12% (w / w) of water and then 20% ( w / v) After dipping 3 kg of meju (about 3 kg of meju each) in 20 L of brine, the appearance was compared after 5 days (see attached drawing 3), and then left at room temperature for 3 months. After the filtrate was aged for about 3 months, sensory properties and ammonia nitrogen were measured. The appearance thereof is as shown in FIG. 4.

Immediately after immersion, the color began to appear clear brown when dipped with meju of the present invention, but the soy sauce dipped with traditional meju began to have a black color, and after 3 months of aging, the color of the former was also vivid brownish red. The soy sauce made of meju of the present invention was shown to have a black and dirty appearance and had a good effect.

A) Determination of ammonia nitrogen

Determination of ammonia nitrogen was as follows. Distilled to Distilled water is added to this to make it constant amount (V, the amount of inspection before distillation), and 50 ml is taken to a color tube.

Separately, 0.1, 0.15, 0.2, 0.25... 0.5 ml is taken sequentially and distilled water is added to each tube to make 50 ml. Next, add 1 ml of Nessler reagent to each tube of distillate and standard solution, and leave it for 10 minutes. Compare the color of the emulsion with that of the standard solution to obtain the number of ml of the standard solution (a). Calculate the amount of nitrogen. The measurement results are shown in Table 4 below.

Equation 1) Ammonia nitrogen (ppm) = a × V / 50 × 1000 / check ml × 0.01

Ammonia nitrogen is generally used as an indicator to determine the degree of corruption in protein foods.

<Comparison of Ammonia Nitrogen Contents after 3 Months of Soy Sauce Aged with Two Mejus>

Survey item  Soy sauce soaked in traditional meju Soy sauce dipped in meju of the present invention Ammonia nitrogen 0.24 ± 0.14% 0.008 ± 0.003%

As can be seen in Table 4, the content of ammonia-nitrogen nitrogen, which is one of the soy sauce ingredients having an unpleasant effect on the human sense of smell, was much higher than the soy sauce dipped in meju of the present invention.

As such, the increase in ammonia nitrogen reflects the decrease in amino nitrogen available to humans, and the nutritional value of the liver and the bad results in soybean sensory tests, especially those related to problems such as fragrance and overall appeal. to be.

Therefore, from the viewpoint of palatability and nutritional value, the soy sauce made from meju of the present invention has the effect of improving the nutrition, palatability and hygiene as well as the soy sauce made from traditional meju, as well as the effect of producing soy sauce of uniform quality. Confirmed.

B) Symbolic quality comparison of soy products (Sensory evaluation)

The quality of meju can be evaluated by making soy sauce and miso, and the hygiene is the production of ammonia and amine substances including fungal toxins such as aflatoxin and otratoxin, and the hygienic safety and functionality of H. In the present invention, because it is already well known Baegi in the present invention, soy sauce in the traditional meju and the meju of the present invention, respectively, 10 people aged 20 to 30 years, 10 to 60 years old aged 70 to 70 people sensory test, the results It is shown in Table 5 below. At this time, the sensory test was very bad to 0, very good as 7 points to determine the score according to the intention of the doctor on the basis of 7 points out of the results, the results are shown as an average.

<Sensory Test on Soy Sauce Made from Traditional Meju and Meju of the Present Invention>

Survey Item and Age  Soy sauce soaked in traditional meju Soy sauce dipped in meju of the present invention Richness 20-30 years old 4.1 6.7 60-70 years old 4.8 6.3 Affinity 20-30 years old 4.8 6.4 60-70 years old 5.3 6.0 Scent 20-30 years old 3.6 6.3 60-70 years old 4.7 6.0

 * The above values are the arithmetic average of the scores of 10 sensory personnel.

As a result of Table 5, the sensory evaluation on the taste, crush and aroma (smell) of the soy sauce made with traditional meju and soy sauce made with meju of the present invention is based on the soy sauce made from meju rather than soy sauce made with traditional meju as a whole. It was found to be excellent.

The younger people's favorability is slightly lower than that of the younger people. The reason is that young people are used to the taste and aroma of soy sauce dipped with improved meju, and older people are used to soy sauce dipped in traditional meju. It is because there is.

In addition, when comparing the chromaticity of the soy solution, the color of the soy solution after 5 hours of soaking soy sauce is soaked in the meju of the present invention, as shown in Figure 1 of the soy sauce made from traditional meju When the immersion was light black from the beginning of the immersion, and after 3 months of immersion, the color was clear reddish brown in the former, as shown in Figure 2, but in the latter is blackish brown, soy sauce made of meju of the present invention is excellent in color. It was.

On the other hand, the time required for making traditional meju and soaking soy sauce is from the end of October or early November, making the meju and starting to dry it. It is produced by leaving for a long time in nature for a long time for five months, the manufacturing period of the meju of the present invention is shortened about 20 days from soaking soybean until soaking soy sauce is completed.

[Example 2]

<Drying and commercialization of mixed Hwang Kuk and Cheonggukjang bacteria>

The mixture of Hwang Kuk and Cheong Kuk Kyun should lower the water content to ensure processability and shelf life.

When used as soybean and soybean meju or health functional food ingredients, dry with cold air below 10 ℃ or warm air of 50 ± 5 ℃ in a clean space without sunlight, or freeze-dry at -30 ~ -40 ℃ to freeze moisture It is good to secure storage by lowering it to below 12%.

The lyophilization method is ideal when using as a digestive enzyme so that the circulating meju of the present invention can be directly edible without soaking in soy sauce or miso.

In the present Example 2, the meju was dried so that the moisture content was 12% or less by using the freeze-drying method, and the dried meju was finely pulverized so that the average particle size had a size distribution of 30-50 mesh to improve storage and processing aptitude. It was.

For the powder obtained by grinding the meju purchased from a farmhouse that has been manufactured by the traditional method for a long time and the meju dried with the water content of 12% or less at 50-60 ° C. in an average particle size of 30-40 mesh. Sensory tests were carried out in the same manner, and the results are shown in Table 6 below.

<Sensory Test Values of Traditional Meju and Meju Powders of the Present Invention>

Survey Item and Age  Traditional Meju Powder Meju powder of the present invention Affinity, including delicious taste 20-30 years old 3.8 6.5 60-70 years old 4.8 6.7 Scent 20-30 years old 4.1 6.7 60-70 years old 4.6 6.3

* The above values are the arithmetic average of the scores of 10 sensory personnel.

Palatability is very important in the development of any food or food ingredient. The successful commercialization of newly developed products is possible when there is at least a similarity to the existing products or when there is an improvement effect. The meju of the present invention has the effect of obtaining better results than traditional meju in soy sauce production or powder products. It is also expected to be widely used as a snack material.

Since the present invention is a method of producing meju that has a short production period and can be safely used hygienically, it has a technical value to be used by companies that produce traditional soy soy sauce and red pepper paste, and should be adopted for the health and hygiene of the people. It's a skill to do.

In addition, the meju of the present invention is soybean, soybean paste, red pepper paste because it is a cultured mixture of high-quality soybean containing soybeans and various functional enzymes and functional substances, and the long-term safety-recognized sulfuric acid bacterium and Chungguk coli It is a technology that can be substituted for milk and unresolved soy protein replacement protein materials for people with allergic reactions to milk or allergic reactions to unresolved soy protein as well as raw materials and enzymes or wire supplements.

Claims (6)

(a) culturing pure Kukguk and Cheongguk bacteria to prepare the granular Hwang Kuk final and the powder type Cheongguk starter;
(b) after washing the soybeans with foreign substances removed after washing for 12 to 24 hours, preparing steamed soybeans, which have been steamed for 15 to 30 minutes at 110 ° C. and steamed at room temperature for 25 to 35 ° C. using a pressure steamer. ;
(c) simultaneously inoculating and mixing the granular H. coli seed powder prepared in step (a) and the powdered Cheonggukjang starter in the steamed soybeans in a sterile chamber or sterilized highland chamber;
(d) grinding the steamed soybeans inoculated with the Rheumococcus bacterium and Cheongguk coli to make meju having a certain size and shape. Multiplying 48 hours of H. erythrocytes to produce mejus in which H. erythritis is grown;
(e) drying the meju, in which the Rhodibacteria bacteria are propagated, to generate moxibustion to allow air supply, and to allow the Rhesus mycelia on the surface to grow into a juicy meju;
(f) by spraying the water in the meju obtained in step (e) to adjust the water content to 50 ~ 60% and the chungkukyun bacteria for 30 ~ 48 hours at a humidity of 70 ~ 90%, 40 ~ 50 ℃ temperature of aseptic chamber Method of producing meju containing Hwang Kuk-Cook and Cheong Kuk-Kyun, characterized in that it comprises a step of modifying.
The method of claim 1,
The granular H. coli seed and the powder type Cheongguk starter is inoculated so as to contain 0.1 ~ 0.01% (w / w) relative to the weight of the steamed soybeans. A meju prepared by the method according to claim 1 or 2, which is dried to have a water content of 12% or less. (A) cultivating the pure Hwang Kuk and Cheongguk bacteria to prepare the granular Hwang Kuk final and the powder type Cheongguk starter;
(B) After washing with water, the soybeans removed from the foreign body for 12 to 24 hours, and preparing steamed soybeans, which were steamed at 110 ° C for 15 to 30 minutes using a pressure steamer, cooled to 25 to 35 ° C at room temperature. ;
(C) mixing the steamed soybeans in the sterile chamber or sterilized high-altitude room at the same time by inoculating and mixing the granular H. coli seed powder prepared in step (a) and powdered Cheonggukjang starter;
(D) Grind steamed soybeans inoculated with the Rheumococcus bacterium and Cheongguk coli, and make meju having a certain size and shape. Multiplying 48 hours of H. erythrocytes to produce mejus in which H. erythritis is grown;
(E) drying the meju in which the Rhodiola bacteria are propagated to generate moxibustion to allow air supply, and to allow the Rhesus mycelia on the surface to grow inside the juicy meju;
(F) spray water to the meju obtained in step (e) to adjust the water content to 50-60%, and add 30% to 48 hours at 30 ~ 48 hours at 70 ~ 90% humidity and 40 ~ 50 ℃ Modifying;
(G) freezing at −30 to −40 ° C. to freeze drying or drying at a temperature of 60 to 70 ° C. to less than 12% moisture level;
(H) Meju processing method of sequentially cultivating sulfur storage bacteria and Cheongukjang bacteria given storage and milling characteristics, characterized in that the step of grinding the meju obtained by drying to process the meju powder. The method of claim 4, wherein
The fine grinding of the meju is a processing method of cultivation of sequential cultivation of sulfur and bacterium given with storage and milling characteristics, characterized in that the average particle size is 30 to 50 mesh. The method of claim 4, wherein
Meju processing method of cultivation of sequential sulfur storage bacteria and chungkuk coli were sequentially cultured, characterized in that the meju powder obtained by the above processing method is processed into any one form of meju ring, meju tablet or meju capsule form .

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