KR20150024496A - Manufacturing method of meju with soybean - Google Patents
Manufacturing method of meju with soybean Download PDFInfo
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- KR20150024496A KR20150024496A KR20130101355A KR20130101355A KR20150024496A KR 20150024496 A KR20150024496 A KR 20150024496A KR 20130101355 A KR20130101355 A KR 20130101355A KR 20130101355 A KR20130101355 A KR 20130101355A KR 20150024496 A KR20150024496 A KR 20150024496A
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Abstract
Description
본 발명은 청국장 메주의 제조방법에 관한 것으로서, 보다 상세하게는 메주콩을 제1그룹과 제2그룹으로 나누어 제1그룹은 황국균 발효를 시키고, 제2그룹은 청국장균 발효를 시킨 후 혼합하여 기존의 메주에 많지 않았거나 없었던 영양소의 함유량을 높일 수 있고, 메주에 청국장의 구수하고 진한 풍미가 부여될 수 있는 청국장 메주의 제조방법에 관한 것이다.
More particularly, the present invention relates to a process for producing chongkukjang meju, wherein the meju is divided into a first group and a second group, The present invention relates to a method for preparing chongkukjang meju, which can increase the content of nutrients which have not been abundant or not in meju, and which can impart a rich flavor and flavor to meju chonggukjang.
메주는 일반적으로 장을 담그는 기본 재료이다. 콩, 보리, 밀 또는 쌀 등을 익혀 띄워 만드는데, 장에 따라 메주를 만드는 방법이 달라지게 된다. 두장(豆醬)은 시와 말장(末醬)으로 나뉘는데, 말장이 오늘날의 메주로서 콩을 삶아 찧어서 덩이를 만들어 발효시킨 것이다.Meju is a basic material that generally helps to immerse the bowel. Soybeans, barley, wheat or rice are made by boiling them, and the way to make meju depends on the field. The two varieties are divided into poetry and maltese, and the horse chief boiled the beans as a meju of today and made them into chunks and fermented them.
메주가 만들어지는 원리는 메주덩이를 따뜻한 곳에 보관하는 동안 볏짚이나 공기로부터 여러 가지 미생물이 자연적으로 들어가 발육하게 된다. 이에 따라 착생된 미생물이 콩의 성분을 분해할 수 있는 단백질 분해효소(Protease)와 전분 분해효소(Amylase)를 분비하게 되고, 간장에 고유한 맛과 향기를 내는 미생물이 더욱 번식하게 되는 것이다.The principle that meju is made is that various microorganisms naturally enter and develop from rice straw or air while keeping meju buckwarm in a warm place. Thus, the microorganism that is harvested secretes protease and amylase which can decompose the components of soybean, and the microorganism which gives flavor and flavor inherent in soy sauce is further propagated.
메주 제조에 관한 선행기술인 한국등록특허 제10-1270131호는 진세노사이드 함량이 증진된 홍삼 메주의 제조방법에 관한 발명으로서, (a) 콩에 홍삼과 물을 첨가하여 콩을 불린 후, 상기 불린 콩, 홍삼 및 물이 혼합된 혼합물을 끓이고 식히는 단계; (b) 상기 (a)단계의 식힌 혼합물에서 물과 홍삼을 따로 분리한 후, 콩을 분쇄하는 단계; (c) 상기 (b)단계의 분쇄한 콩에 솔잎을 첨가하고 메주로 성형한 후 상기 (b)단계의 분리한 물을 메주에 뿌려주면서 건조하는 단계; 및 (d) 상기 (c)단계의 건조한 메주를 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 발명이다.Korean Patent No. 10-1270131, which is a prior art related to the manufacture of meju, discloses an invention relating to a method for producing red ginseng meju with enhanced ginsenoside content, comprising the steps of: (a) adding red ginseng and water to soybeans, Boiling and cooling a mixture of beans, red ginseng and water; (b) separately separating water and red gins from the cooled mixture of step (a), and then pulverizing the soybean; (c) adding pine needles to the pulverized soybeans of step (b), shaping the beans into meju, and drying the separated water of step (b) while spraying meju; And (d) aging the dried meju of step (c).
이처럼 최근에는 메주에 홍삼 등의 약재를 혼합하여 우리나라의 전통 식품인 메주에 더욱 많은 영양소가 함유되도록 하는 추세이다. 또한, 세계적으로 암 발병률이 점차 높아짐에 따라 항암식품에 대한 대중의 관심도 더욱 높아져 가는 추세이다.
Recently, it is a tendency to mix more meju with medicinal materials such as red ginseng to contain more nutrients in meju, a traditional food of Korea. In addition, as the incidence of cancer is increasing globally, public interest in anti-cancer foods is increasing.
본 발명은 상기와 같은 문제점을 감안하여 안출된 것으로, 본 발명의 제1목적은, 메주콩을 제1그룹과 제2그룹으로 나누어 제1그룹은 황국균 발효를 시키고, 제2그룹은 청국장균 발효를 시킨 후 혼합하여 기존의 메주에 많지 않았거나 없었던 영양소의 함유량을 높일 수 있고, 메주에 청국장의 구수하고 진한 풍미가 부여될 수 있는 청국장 메주의 제조방법을 제공하는데 있다.DISCLOSURE OF THE INVENTION The present invention has been made in view of the above problems, and it is a first object of the present invention to provide a method of fermenting fermented soybean curd with a first group and a second group, And the mixture is mixed to increase the content of nutrients that have not been present in the existing meju, and to provide a method for producing chongkukjang meju which can impart a deep flavor and flavor of meju chonggukjang.
본 발명의 제2목적은, 면역증강작용을 갖는 다당류의 일종인 베타글루칸이 다량 함유된 차가버섯을 메주에 혼합하여 사람의 면역기능을 활성화시켜 암세포의 증식과 재발을 억제할 수 있는 청국장 메주의 제조방법을 제공하는데 있다.
The second object of the present invention is to provide a method for preventing the proliferation and recurrence of cancer cells by activating the immune function of humans by mixing mugwort mixed with meju, which is a kind of polysaccharide having immunity enhancing action, And a method of manufacturing the same.
상기와 같은 목적을 달성하기 위해 본 발명의 청국장 메주의 제조방법은, 수세하여 이물질을 제거한 메주콩을 12 ∼ 24시간 동안 침지하는 침지단계; 상기 메주콩을 20 ∼ 80중량%의 제1그룹과 20 ∼ 80중량%의 제2그룹으로 구분하여 제1그룹의 메주콩은 5 ∼ 8시간 동안 90 ∼ 110℃의 가마솥에서 증자하고, 제2그룹의 메주콩은 10 ∼ 30분 동안 볶고, 맷돌에 갈아 껍질을 제거한 후 3 ∼ 5시간 동안 90 ∼ 110℃의 가마솥에서 증자하는 증자단계; 상기 증자된 제1그룹의 메주콩은 파쇄하면서 28 ∼ 32℃로 냉각시킨 뒤에 대기하고, 제2그룹의 메주콩은 38 ∼ 42℃로 냉각하여 18 ∼ 24시간 동안 1차 발효하는 1차발효단계; 상기 제1그룹의 파쇄된 메주콩 및 제2그룹의 1차 발효된 메주콩을 혼합하여 메주의 형태로 성형하는 성형단계; 상기 성형된 메주를 40 ∼ 50%의 습도(RH)와 20 ∼ 30℃의 온도에서 1 ∼ 3일간 건조하는 건조단계; 및 상기 건조된 메주를 14 ∼ 16℃의 온도에서 2 ∼ 3개월간 2차 발효하는 2차발효단계;를 포함하는 것을 특징으로 한다.According to another aspect of the present invention, there is provided a method of preparing Chungkukjang Meju, comprising the steps of: immersing meju in water for 12 to 24 hours; The first group of meju is divided into a first group of 20 to 80 wt% and a second group of 20 to 80 wt%, and the first group of meju is cooked in a cauldron at 90 to 110 캜 for 5 to 8 hours, Roasted for 10 to 30 minutes, removed from the millstone and removed from the shell, and then roasted in a cauldron at 90 to 110 ° C for 3 to 5 hours; The first group fermentation step wherein the fermented first group of meju is cooled to 28-32 DEG C while being crushed and the fermentation is firstly fermented for 18-24 hours after the second group of meju is cooled to 38-42 DEG C; A shaping step of mixing the first group of pulverized meju and the second group of primary fermented meju with the meju in the form of meju; Drying the molded meju at a humidity (RH) of 40 to 50% and a temperature of 20 to 30 캜 for 1 to 3 days; And a second fermentation step of performing secondary fermentation of the dried Meju at a temperature of 14 to 16 ° C for 2 to 3 months.
이때, 상기 1차발효단계에서 파쇄되는 제1그룹의 메주콩은 평균 입도 30 ∼ 50Mesh가 되도록 파쇄될 수 있다.
At this time, the first group of macaw bees that are crushed in the primary fermentation step may be crushed to have an average particle size of 30 to 50 Mesh.
또한, 상기 성형단계는 건조된 차가버섯을 1 ∼ 10㎛로 분쇄하는 분쇄단계; 및 상기 제1그룹의 메주콩과 제2그룹의 메주콩을 혼합한 혼합물 100중량부에 대해 상기 분쇄단계에서 분쇄한 차가버섯 10 ∼ 20중량부를 혼합하는 혼합단계;를 더 포함할 수 있다.Also, the forming step may include a pulverizing step of pulverizing the dried mushroom to 1 to 10 mu m; And mixing 10 to 20 parts by weight of the mushroom pulverized in the pulverizing step with respect to 100 parts by weight of the mixture of the first group of meju and the second group of meju.
이때, 상기 차가버섯은 온도 60℃ 이하에서 건조되고, 수분 함량 14% 이하인 차가버섯을 사용할 수 있다.
At this time, the mushroom is dried at a temperature of 60 ° C or lower, and a mushroom having a water content of 14% or less can be used.
본 발명에 따른 청국장 메주의 제조방법은 메주콩을 제1그룹과 제2그룹으로 나누어 제1그룹은 황국균 발효를 시키고, 제2그룹은 청국장균 발효를 시킨 후 혼합하여 기존의 메주에 많지 않았거나 없었던 영양소의 함유량을 높일 수 있고, 메주에 청국장의 구수하고 진한 풍미를 부여할 수 있다.The method of manufacturing chongkukjang meju according to the present invention is characterized in that meju is divided into a first group and a second group, and the first group is fermented by Hwangguk kyung, and the second group is fermented by fermentation of Cheonggukjang, The content of nutrients can be increased, and the flavor of Chungkookjang can be imparted to Meju.
또한, 본 발명에 따른 청국장 메주의 제조방법은 면역증강작용을 갖는 다당류의 일종인 베타글루칸이 다량 함유된 차가버섯을 메주에 혼합하여 사람의 면역기능을 활성화시켜 암세포의 증식과 재발을 억제할 수 있다.In addition, the method of producing chongkukjang meju according to the present invention can prevent the proliferation and recurrence of cancer cells by activating human immune function by mixing mugwort, which is a kind of polysaccharide having immunity enhancing action, have.
도 1은 본 발명의 일 실시예에 따른 청국장 메주의 제조방법을 나타내는 순서도이고,
도 2는 도 1의 청국장 메주의 제조방법의 성형단계를 나타내는 순서도이다.1 is a flowchart illustrating a method of manufacturing a Cheonggukjang Meju according to an embodiment of the present invention,
Fig. 2 is a flow chart showing the forming step of the method of manufacturing Cheonggukjang Meju of Fig. 1;
이하에서는 본 발명에 따른 청국장 메주의 제조방법에 관하여 첨부되어진 도면과 함께 더불어 상세히 설명하기로 한다.
Hereinafter, a method for manufacturing Cheonggukjang Meju according to the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명의 일 실시예에 따른 청국장 메주의 제조방법을 나타내는 순서도이다.1 is a flowchart illustrating a method of manufacturing Cheonggukjang Meju according to an embodiment of the present invention.
도 1에 도시된 바와 같이 본 발명은 메주콩을 제1그룹과 제2그룹으로 나누어 제1그룹은 황국균 발효를 시키고, 제2그룹은 청국장균 발효를 시킨 후 혼합하여 메주에 청국장의 구수하고 진한 풍미가 부여될 수 있는 청국장 메주의 제조방법에 관한 것이다.As shown in FIG. 1, in the present invention, the first group and the second group are divided into a first group and a second group, and the second group is fermented by fermenting the fermented Corynebacterium strain, The present invention relates to a method for producing Cheonggukjang meju.
상기 제2그룹에서 실시되는 청국장균 발효에 의해 발생하는 청국장균은 발효를 통해 원재료인 메주콩보다 각기병 예방에 좋은 비타민 B1이 45 ∼ 55%가 증가되고, 성장발육에 좋은 비타민 B2는 메주콩보다 200 ∼ 300%가 증가되며, 악성빈혈 예방치료에 좋은 비타민 B12와 혈액을 응고시키는 단백질 합성에 필요한 비타민 K는 메주콩에 전혀 없는 영양소이나 발효중에 생성되게 된다.The fermentation of Chungkukjang caused by the fermentation of Chungkukjang bacteria in the second group resulted in 45 ~ 55% increase in vitamin B1, which is better for prevention of angina disease than that of raw material, and 200 ~ Vitamin B12, which is good for the prevention of malignant anemia, and Vitamin K, which is necessary for protein synthesis to coagulate blood, are produced during nutrient or fermentation, which is completely absent in meju.
이에 따라, 기존에 황국균 발효를 통한 제조되었던 메주보다 더욱 많은 영양소가 함유된 메주를 제조할 수 있게 되는 것이다.Thus, it is possible to produce meju containing more nutrients than meju produced through fermentation of Hwasung gum.
본 발명의 청국장 메주의 제조방법은 침지단계(S110), 증자단계(S120), 1차발효단계(S130), 성형단계(S140), 건조단계(S150) 및 2차발효단계(S160)를 포함하여 구성된다.The method for producing chungkukjang meju of the present invention includes an immersion step (S110), a growing step (S120), a primary fermentation step (S130), a forming step (S140), a drying step (S150) and a secondary fermentation step .
상기 침지단계(S110)는 수세하여 이물질을 제거한 메주콩을 12 ∼ 24시간 동안 침지하는 단계이다.The immersion step (S110) is a step of washing with water and immersing the meju with the foreign substance removed for 12 to 24 hours.
상기 증자단계(S120)는 상기 메주콩을 20 ∼ 80중량%의 제1그룹과 20 ∼ 80중량%의 제2그룹으로 구분하여 제1그룹의 메주콩은 5 ∼ 8시간 동안 90 ∼ 110℃의 가마솥에서 증자하고, 제2그룹의 메주콩은 10 ∼ 30분 동안 볶고, 맷돌에 갈아 껍질을 제거한 후 3 ∼ 5시간 동안 90 ∼ 110℃의 가마솥에서 증자하는 단계이다.In the step of increasing 120, the meso is divided into a first group of 20 to 80% by weight and a second group of 20 to 80% by weight, and the first group of mesozoo is heated in a cauldron of 90 to 110 ° C for 5 to 8 hours And the second group of bean sprouts is roasted for 10 to 30 minutes, ground on a millstone, and removed in a cauldron at 90 to 110 ° C for 3 to 5 hours.
상기 1차발효단계(S130)는 상기 증자된 제1그룹의 메주콩은 파쇄하면서 28 ∼ 32℃로 냉각시킨 뒤에 대기하고, 제2그룹의 메주콩은 38 ∼ 42℃로 냉각하여 18 ∼ 24시간 동안 1차 발효하는 단계이다. 이때, 상기 1차발효단계(S130)에서 파쇄되는 제1그룹의 메주콩은 식용의 편의성, 메주환 등의 2차 가공물의 가공특성 등을 고려하여 평균 입도 30 ∼ 50Mesh가 되도록 파쇄하는 것이 바람직하다.In the first fermentation step (S130), the above-mentioned first group of meju is roasted at 28 to 32 DEG C while being crushed, and the second group of meju is cooled to 38 to 42 DEG C, It is the step of tea fermentation. At this time, it is preferable that the first group of meso beans to be crushed in the primary fermentation step (S130) is crushed to have an average particle size of 30 to 50 Mesh in consideration of the convenience of food, processing characteristics of secondary products such as meju ring, and the like.
상기 제1그룹의 메주콩을 28 ∼ 32℃로 냉각하는 이유는 30±5℃의 온도에서 잘 자라는 황국균이 제1그룹의 메주콩에 번식하도록 하기 위함이고, 상기 제1그룹의 메주콩을 38 ∼ 42℃로 냉각하는 이유는 40±5℃의 온도에서 잘 자라는 청국장균이 제2그룹의 메주콩에 번식하도록 하기 위함이다.The reason for cooling the first group of macaws to 28-32 ° C is to allow the ginseng to grow well at a temperature of 30 ± 5 ° C in the first group of macaws and the first group of macaws at 38-42 ° C The reason for cooling is that the sweet chongkukjunggum that grows well at a temperature of 40 ± 5 ° C is propagated to the second group of macaws.
또한, 상기 제2그룹이 1차 발효되는 18 ∼ 24시간 동안 상기 제1그룹이 대기하는 이유는 대기하는 동안 사용자의 기호에 따라 발효정도를 조절할 수 있도록 하기 위함이다.The reason why the first group waits for 18-24 hours during the first fermentation of the second group is to control the degree of fermentation according to the preference of the user during waiting.
상기 성형단계(S140)는 상기 제1그룹의 파쇄된 메주콩 및 제2그룹의 1차 발효된 메주콩을 혼합하여 메주의 형태로 성형하는 단계이다. 이때, 성형 모양은 통상적으로 형성되는 모양을 가지고, 그 형태의 예로는 직육면체, 원형, 도넛모양 등이 있다.The forming step S140 is a step of mixing the first group of crushed mesogin and the second group of primary fermented meju with the meju. At this time, the molding shape has a shape that is usually formed, and examples of the shape include a rectangular parallelepiped, a circle, and a donut shape.
상기 건조단계(S150)는 상기 성형된 메주를 40 ∼ 50%의 습도(RH)와 20 ∼ 30도의 온도에서 1 ∼ 3일간 건조하는 단계이다. 상기 건조단계(S150)에서 건조된 메주는 내부에 뜸이 생기게 되어 공기의 공급이 원활해지고, 표면의 황국균 균사가 수분이 많은 메주의 내부로 뻗어 자라게 하는 과정을 거치게 된다. 이때, 건조는 무균실내에서 높은 온도의 건조 공기를 공급하여 건조하는 것이 가장 바람직하다.The drying step S150 is a step of drying the molded meju at a humidity (RH) of 40 to 50% and a temperature of 20 to 30 degrees for 1 to 3 days. The meju dried in the drying step (S150) is moxified inside, so that the air is supplied smoothly and the hyphae gonorrhoeae on the surface grows inside the meju having a lot of moisture. At this time, it is most preferable to dry by supplying dry air at a high temperature in an aseptic room.
상기 2차발효단계(S160)는 상기 건조된 메주를 상온에서 2 ∼ 3개월간 2차 발효하는 단계이다. 이때, 상기 상온은 가열하거나 냉각하지 않은 자연 그대로의 기온으로서, 일 년 동안의 기온을 평균한 온도인 14 ∼ 16℃ 일 수 있다.In the second fermentation step (S160), the dried Meju is subjected to secondary fermentation at room temperature for 2 to 3 months. At this time, the normal temperature may be 14-16 ° C, which is the temperature at which the air temperature for one year is averaged as the natural temperature without heating or cooling.
본 발명에 따른 청국장 메주의 제조방법은 메주콩을 제1그룹과 제2그룹으로 나누어 제1그룹은 황국균으로 발효시키고, 제2그룹은 청국장균으로 발효시킨 후 혼합함으로서, 청국장 메주 제조에 필요한 에너지 및 시간을 절감할 수 있는 효과가 있다.
The method of manufacturing chongkukjang meju according to the present invention is characterized in that meju is divided into a first group and a second group, the first group is fermented by Hwang guk gyon, and the second group is fermented into a fermented soybean bacterium and then mixed, There is an effect that time can be saved.
도 2는 도 1의 청국장 메주의 제조방법의 성형단계를 나타내는 순서도이다. 이하, 도 2를 참조하여 청국장 메주의 제조방법의 성형단계에 대해 설명하기로 한다.Fig. 2 is a flow chart showing the forming step of the method of manufacturing Cheonggukjang Meju of Fig. 1; Hereinafter, the forming step of the method for manufacturing Cheonggukjang Meju will be described with reference to FIG.
상기 청국장 메주의 제조방법에서 성형단계(S140)는 분쇄단계(S141) 및 혼합단계(S142)를 포함할 수 있다.In the method for manufacturing Cheonggukjang Meju, the forming step S140 may include a grinding step (S141) and a mixing step (S142).
상기 분쇄단계(S141)는 건조된 차가버섯을 1 ∼ 10㎛로 분쇄하는 단계이다.The pulverizing step (S141) is a step of pulverizing the dried mushroom to 1 to 10 mu m.
이때, 상기 차가버섯은 온도 60℃ 이하에서 건조되고, 수분 함량 14% 이하인 차가버섯을 사용하는 것이 가장 바람직하다.At this time, it is most preferable that the mushroom is dried at a temperature of 60 ° C or lower, and the mushroom having a moisture content of 14% or less is used.
차가버섯은 시베리아와 북아메리카, 북유럽 등 북위 45° 이상 지방의 자작나무에 기생하는 버섯으로서, 면역 증강 작용을 하는 다당류의 일종인 베타글루칸을 다량 함유하고 있다. 상기 차가버섯은 암 등 성인병 치료에 효과적이고, 기력보강에도 도움이 된다.The mushroom is a mushroom parasitized on birch trees of more than 45 ° north latitude, including Siberia, North America, and Northern Europe. It contains a large amount of beta-glucan, a type of polysaccharide that enhances immunity. The above-mentioned mushroom is effective for the treatment of adult diseases such as cancer, and it is also helpful for strengthening the stamina.
상기 혼합단계(S142)는 상기 제1그룹의 메주콩과 제2그룹의 메주콩을 혼합한 혼합물 100중량부에 대해 상기 분쇄단계(S141)에서 분쇄한 차가버섯 10 ∼ 20중량부를 혼합하는 단계이다.The mixing step (S142) is a step of mixing 10 to 20 parts by weight of crushed mushroom in the crushing step (S141) with respect to 100 parts by weight of a mixture of the first group of meju and the second group of meju.
면역증강작용을 갖는 다당류의 일종인 베타글루칸이 다량 함유된 차가버섯을 메주에 혼합하여 사람의 면역기능을 활성화시켜 암세포의 증식과 재발을 억제할 수 있다.
It is possible to inhibit proliferation and recurrence of cancer cells by activating the immune function of humans by mixing mugwort, which is a kind of polysaccharide having immunity enhancing action, in a meju.
이상에서와 같이 본 발명의 권리는 위에서 설명된 실시예에 한정되지 않고 청구범위에 기재된 바에 의해 정의되며, 본 발명의 분야에서 통상의 지식을 가진 자가 청구범위에 기재된 권리범위 내에서 다양한 변형과 개작을 할 수 있다는 것은 자명하다.
It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined by the appended claims. It is obvious that you can do it.
Claims (4)
상기 메주콩을 20 ∼ 80중량%의 제1그룹과 20 ∼ 80중량%의 제2그룹으로 구분하여 제1그룹의 메주콩은 5 ∼ 8시간 동안 90 ∼ 110℃의 가마솥에서 증자하고, 제2그룹의 메주콩은 10 ∼ 30분 동안 볶고, 맷돌에 갈아 껍질을 제거한 후 3 ∼ 5시간 동안 90 ∼ 110℃의 가마솥에서 증자하는 증자단계(S120);
상기 증자된 제1그룹의 메주콩은 파쇄하면서 28 ∼ 32℃로 냉각시킨 뒤에 대기하고, 제2그룹의 메주콩은 38 ∼ 42℃로 냉각하여 18 ∼ 24시간 동안 1차 발효하는 1차발효단계(S130);
상기 제1그룹의 파쇄된 메주콩 및 제2그룹의 1차 발효된 메주콩을 혼합하여 메주의 형태로 성형하는 성형단계(S140);
상기 성형된 메주를 40 ∼ 50%의 습도(RH)와 20 ∼ 30℃의 온도에서 1 ∼ 3일간 건조하는 건조단계(S150); 및
상기 건조된 메주를 14 ∼ 16℃의 온도에서 2 ∼ 3개월간 2차 발효하는 2차발효단계(S160);
가 포함되어 구성되는 것을 특징으로 하는 청국장 메주의 제조방법.
An immersion step (S110) of immersing the meju with water removed by washing with water for 12 to 24 hours;
The first group of meju is divided into a first group of 20 to 80 wt% and a second group of 20 to 80 wt%, and the first group of meju is cooked in a cauldron at 90 to 110 캜 for 5 to 8 hours, Frying for 10 to 30 minutes, removing the husks from the millstone, and growing in a cauldron at 90 to 110 DEG C for 3 to 5 hours (S120);
The first group of meju is roasted at 28 to 32 DEG C while being crushed. The second group of meju is cooled to 38 to 42 DEG C and subjected to a primary fermentation step (S130 );
A shaping step (S140) of shaping the first group of crushed meso and the second group of primary fermented meju with a meju form;
A drying step (S150) of drying the molded meju at a humidity (RH) of 40 to 50% and a temperature of 20 to 30 DEG C for 1 to 3 days; And
A secondary fermentation step (S160) for secondary fermentation of the dried Meju at a temperature of 14 to 16 ° C for 2 to 3 months;
The method of manufacturing Cheonggukjang Meju according to claim 1,
상기 1차발효단계(S130)에서 파쇄되는 제1그룹의 메주콩은 평균 입도 30 ∼ 50Mesh가 되도록 파쇄되는 것을 특징으로 하는 청국장 메주의 제조방법.
The method according to claim 1,
Wherein the first group of macaws crushed in the primary fermentation step (S130) is crushed to have an average particle size of 30 to 50 Mesh.
건조된 차가버섯을 1 ∼ 10㎛로 분쇄하는 분쇄단계(S141); 및
상기 제1그룹의 메주콩과 제2그룹의 메주콩을 혼합한 혼합물 100중량부에 대해 상기 분쇄단계(S141)에서 분쇄한 차가버섯 10 ∼ 20중량부를 혼합하는 혼합단계(S142);를 더 포함하는 것을 특징으로 하는 청국장 메주의 제조방법.
2. The method according to claim 1, wherein the forming step (S140)
A pulverizing step (S141) of pulverizing the dried mushroom to 1 to 10 mu m; And
(S142) mixing 10 to 20 parts by weight of ground mushroom in the crushing step (S141) with respect to 100 parts by weight of the mixture of the mixture of the first group of macaws and the second group of macaws A method for producing chongkukjang meju with a characteristic.
온도 60℃ 이하에서 건조되고, 수분 함량 14% 이하인 차가버섯을 사용하는 것을 특징으로 하는 청국장 메주의 제조방법.
The method according to claim 3, wherein the mushroom
Wherein the mushroom is dried at a temperature of 60 DEG C or lower and has a water content of 14% or less.
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| KR20130101355A KR20150024496A (en) | 2013-08-26 | 2013-08-26 | Manufacturing method of meju with soybean |
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| KR20130101355A KR20150024496A (en) | 2013-08-26 | 2013-08-26 | Manufacturing method of meju with soybean |
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| KR20150024496A true KR20150024496A (en) | 2015-03-09 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108277179A (en) * | 2018-03-07 | 2018-07-13 | 武汉光谷创赢生物技术开发有限公司 | A kind of high density fermentation and spray drying process of bacillus subtilis |
| KR20190001725A (en) * | 2017-06-28 | 2019-01-07 | 이국래 | Methdo for preparing soybean sauce and paste using fermented chaga mushroom powder and bamboo salt |
-
2013
- 2013-08-26 KR KR20130101355A patent/KR20150024496A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190001725A (en) * | 2017-06-28 | 2019-01-07 | 이국래 | Methdo for preparing soybean sauce and paste using fermented chaga mushroom powder and bamboo salt |
| CN108277179A (en) * | 2018-03-07 | 2018-07-13 | 武汉光谷创赢生物技术开发有限公司 | A kind of high density fermentation and spray drying process of bacillus subtilis |
| CN108277179B (en) * | 2018-03-07 | 2021-08-03 | 武汉生物样本库有限公司 | High-density fermentation and spray drying method of bacillus subtilis |
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