KR20150123201A - Method for making natto, cheonggukjang and doenjang using a wild field bean - Google Patents

Abstract

The present invention relates to a method for preparing natto, cheonggukjang, and doenjang using wild beans. More specifically, the method of the present invention uses one type of wild Glycine soja and Amphicarpaea trisperma. The method includes the steps of: removing foreign matters from one wild bean type among the wild Glycine soja and Amphicarpaea trisperma, washing the chosen beans, boiling the beans to prepare boiled wild beans, inoculating microbial strains generating a poly-γ-glutamic acid, and primarily fermenting the wild beans to prepare natto; adding at least one type of fermentation microorganisms among the lactic acid bacteria, fungi, or yeast to the wild beans inoculated with the microbial strains generating the poly-γ-glutamic acid to be primarily fermented, and secondarily fermenting the wild beans to prepare cheonggukjang; and adding grain soup to the wild beans primarily fermented, grinding the mixture thereof, and adding the ground mixture in a pot to be aged at the room temperature to prepare doenjang.

Description

A method for making natto, chonggukjang and miso using wild bean curd {method for making natto, cheonggukjang and doenjang using a wild field bean}

The present invention relates to a method for making natto, chonggukjang and miso using wild beans, and more particularly, to a method for making natto, How to make natto, how to make cheonggukjang, and how to make miso.

In general, natto is made from bean jelly, chunggukjang, and doenjang using soybeans. When soybeans are used to make these kinds of soybeans, There is a problem in that it occurs.

When making the above-mentioned soy sauce, microorganisms such as rice straw are used in dried soybeans. In the soy sauce, soy sauce such as protease and amylase is decomposed when making natto, chongkukjang and doenjang. A microorganism that produces an enzyme to improve digestion and absorption rate, an antibiotic substance (antibiotic substance) that inhibits the growth of harmful microorganisms, a microorganism that produces an antioxidative substance (antioxidant substance), a thrombolytic enzyme useful for human health, There are useful microorganisms that produce useful substances such as poly-gamma-glutamic acid, while Aspergillus (which produces toxic metabolites such as aflatoxin) flavis, Salmonella, Vibrio, Welch's bacillus, pathogenic Escherichia coli, Staphylococcus aureus such as Staphylococcus aureus, Staphylococcus aureus, aphylococcus aureus) · Clostridium botulinum (Clostridium botulinum) to produce toxins and food poisoning caused by harmful microbes such as microbes are present together with straw, such as strawberry is used as is not hygienically unsafe have.

In the case of natto, the production efficiency of a useful substance such as poly-γ-glutamic acid or nattokinase using a large amount of carbohydrate is low, Because of the problem, small grain beans with a high carbohydrate content and a total sugar free type content of 11% or more are mainly used.

The present invention relates to a method for producing a natto-nutrient containing a useful substance such as poly-gamma-glutamic acid and nattokinase by using one kind of wild bean or soybean among wild dolphins or soya beans, Natto), Cheonggukjang, and miso.

The present invention relates to a method for producing natto, chongkukjang, and doenjang using one kind of wild bean or wild bean among wild dolphins or soya beans, The microorganism producing poly-γ-glutamic acid is inoculated into the boiled bean which has been heated and steamed to remove the impurities and washed, and then natto (natto) is added as the first fermented bean. Fermenting microorganism producing the poly-gamma-glutamic acid, adding at least one fermenting microorganism from lactic acid bacteria, fungi or yeast to the first fermented soybean, The step of making Cheonggukjang by fermented soybean flour, adding the cereal flour to the first fermented soybean flour, adding the mixture to the jar, and aging at room temperature to make miso It is characterized in comprising steps:

The natto, chongkukjang, and doenjang prepared in the present invention contain poly-gamma-glutamic acid useful for human body, and have excellent taste and flavor without smell compared with conventional soy sauce. Therefore, It is expected to be widely used to make.

Fig. 1 shows a process for making natto, cheonggukjang and miso

First, one kind of wild bean is fermented out of wild dolphins or soya beans to produce poly-γ-glutamic acid [-NH-CH (COOH) -CH ₂ CH ₂ -CO-] _n), a review of microorganisms that generate may be referred to as "γ-PGA".) in this invention, natto (Bacillus subtilis var. natto), Soybean bacteria (Bacillus subtilis var. chungkookjang), Bacillus Bacillus subtilis takemi, Bacillus licheniformis, Bacillus anthracis, Bacillus megaterium, Bacillus mesentericus, Bacillus licheniformis, Bacillus subtilis taxa, Bacillus licheniformis, Bacillus anthracis, Bacillus megaterium, Bacillus mesentericus, Bacillus sp. bacterium such as halodurans, Natrialba aegyptiaca which is a bacterium Archaea bacteria, Hydra which is a carnivorous animal, Hydra, Corynebacterium, Corynebacterium glutamicum, Xanthobacter microorganisms such as Mycobacterium tuberculosis, Staphylococcus epidermidis (in the present invention, these microorganisms are referred to as "microorganisms producing polygamma glutamic acid or γ-PGA Which is called microorganism.

Among the microorganisms that produce γ-PGA, Natto bacteria (Bacillus subtilis var. Natto) are produced by fermenting boiled bean sprouts while producing polygamma glutamic acid (γ-PGA) , Vitamin B ₂ (Riboflavin), and vitamin K _{2. In} addition, Natto bacterium is characterized in that it requires glutamic acid and biotin in the production of polygamma glutamic acid, while polygamma glutamic acid is produced in the form of TCA Glutamic acid produced from α-Ketoglutaric acid in the tricarboxylic acid cycle is used and glutamic acid in the incubator greatly promotes the synthesis of polygamma glutamic acid. Γ-PGA produced by Bacillus anthracis is composed of D-glutamic acid only and is not recommended because it is toxic to the immune network of the host mammal (host mammal). The γ-PGA deficient strain of Bacillus halodurans, which is a favorable alkaline bacterium, lost the ability to adapt to alkalis, and γ-PGA, which is an acidic polymer, maintained the pH homeostasis It seems to be doing. Bacillus licheniformis increases γ-PGA production by cryogenic stress. Natrialba aegyptiaca, a yeast-resistant organism, produces γ-PGA only when 20% or more of the salt is added, and is not produced at a salt concentration of 20% or less. Bacillus megaterium has the property of producing vitamin B ₁₂ . Bacillus halodurans, Natrialba aegyptiaca, and Hydra, which are alkaline alkaline bacteria, produce γ-PGA from L-Glutamic acid. do. In particular, Corynebacterium glutamicum produces polygamma glutamic acid having a large molecular weight.

Therefore, in the first fermentation process of the first fermentation process of the present invention, it is possible to produce natto bacillus (Bacillus subtilis var.) Which is easy to produce poly-gamma glutamic acid (γ-PGA) without fermenting boiled sweet beans and producing toxic substances. natto, Bacillus subtilis var chungkookjang, Bacillus subtilis takemi, Bacillus licheniformis, Bacillus megaterium, Bacillus megaterium, mesentericus) or Corynebacterium glutamicum. The microorganism produces at least one kind of polygamma glutamic acid (? -PGA).

The production of poly-gamma glutamic acid (γ-PGA) by fermenting the boiled bean sprouts grown by the microorganism producing the poly-gamma-glutamic acid decomposes the protein of the boiled bean sprout into glutamic acid, The mucilage substance which is condensed while the amino group (-NH ₂ ) and the carboxyl group (-COOH) at the γ-position form a γ-peptide bond and elongates like a sticky thread is composed of glutamic acid, (Peptide bond) Polopolypeptide and Fructan polymer (Fructan) Mucin solution.

In the primary fermentation process of the present invention, in the production of γ-PGA by inoculation and fermentation of a microorganism strain producing poly-γ-glutamic acid in boiled buckwheat, the nitrogen source is the protein and amino acid contained in the soybean Amino acid is used, it is not necessary to supply nitrogen component separately. However, when the carbohydrate (saccharide) content is high, fermentation by γ-PGA-producing microorganism is easy and the fermented soybean meal made from such meju is good in taste and flavor Carbon sources such as sugars need to be supplied according to the carbohydrate content of the soybeans.

The gamma-glutamic acid (gamma-PGA) is a main component of the sticky substance which stretches thread-like when making natto or cheonggukjang, and glutamic acid, which is a kind of amino acid, is bonded to the polyglutamic acid (γ-PGA) is a non-toxic, safe, water-retaining, hydrophilic, viscous, biodegradable, and sustained-release (γ-PGA) And release of blood pressure), and so on, and it has been applied in a wide range of fields.

The raw soybeans used in the present invention can be obtained by using one kind of wild field bean among Glycine soja Sieb. And Zucc or Amphicarpaea edgeworthii var. Trisperma grown in wild fields. do. As shown in the following Table 1, the soybean (soybean, soybean) used in making soybean paste and soybean paste generally has a higher content of antioxidant than soybean Due to the high content of carbohydrates, natto, chonggukjang and miso have a good taste.

Ingredients contained in soybean (soybean), dolomite and soybean (grams contained per 100 g) Item Moisture (g) Protein (g) Lipid (g) Carbohydrate (g) Ash and other ingredients (g) Big head 12.5 35.3 19.1 28.2 4.9 Dolphins 12.2 45.0 14.9 23.9 4.0 Underground soybean 12.1 25.9 11.5 46.6 3.9 ※ Note) The dolch and soy sauce were dried in the sunlight for 2 days, which was recycled in the wild spot in the Gyeongbuk province.

As shown in Table 1, the protein content of the dolomite is higher than that of soybean, and the carbohydrate content of the soybean is higher than that of soybean.

In the case of soya bean, the fruit bean has three kinds of fruits such as the dark purple fruit of the closed flower, the fruit of the ground closure and the fruit of the open flower. In the present invention, And is not particularly limited.

In the present invention, a method of making natto by fermenting a fermented soybean which is first fermented by a microorganism that produces poly-gamma -glutamic acid, is produced by the method of the present invention, lactic acid bacteria, fungi Or fermented yeast and fermented by adding additives and grinding, and then fermenting them at low temperature to produce chungkukjang, or adding fermented soybeans to cereals (cereals) and preserving them at room temperature. The present invention will be described in detail with reference to the accompanying drawings.

Ⅰ. Steps to Make a Beanstalk

1. Foreign matter removal process

In the production of natto, chongkukjang, and doenjang by using one kind of wild bean or wild bean among the wild bean sprouts or bean sprouts, the bean sprouts separated from the foreign substances such as stones contained in the bean sprouts are sent to the immersion and thickening process.

2. Immersion, steaming and electrostatic induction treatment process

100 parts by weight of peanuts from which the foreign materials have been removed are washed with clean water and 300-350 parts by weight of water and water are immersed in the pot for 8 to 12 hours to make bean sprouts, The soybean soup is sent to the fermentation process in the stage of making miso, and is used to make soybean paste.

At this time, the volume and weight of the peanuts and boiled peas are twice that of the raw peas, so the proper amount of peas should be injected into the pot in consideration of the pot capacity.

In order to improve polyglutamic acid production efficiency in the first fermentation process, sugar (saccharides) as a carbon source and 100 parts by weight of peanuts in which debris is removed are mixed with sugar as a carbon source (sweet corn syrup, starch syrup, (Sucrose, sucrose), fructose, fructose, glucose, maltose, saccharose, xylose, lactose, galactose, trehalose ), Arabinose, Ribose, Cellobiose, Melibiose, Mannitol, Xylitol, Galacto-oligosaccharide (Xylo-oligosaccharide, Fructo-oligosaccharide 2 to 10 parts by weight of one kind of saccharide among sugar, sugar, molasses, isomerized sugar syrup, maple syrup or honey is added It is good to do.

Ⅱ. Steps to make natto

1. First fermentation process

According to the present invention, in 100 parts by weight of boiled buckwheat, Bacillus subtilis var. Natto, Bacillus subtilis var. Chungkookjang, Bacillus subtilis takemi, Bacillus licheniformis ), At least one poly-gamma -glutamic acid-producing microorganism strain (for example, Bacillus megaterium, Bacillus mesentericus, or Corynebacterium glutamicum) The strain is first fermented under aerobic conditions at a temperature of 35 to 45 ° C and a humidity of 80 to 90% for 16 to 60 hours to produce a primary fermented soybean.

Instead of adding the microorganism strains producing polygamma glutamic acid, 0.5-1.0 parts by weight of the first fermented barley is added to 100 parts by weight of boiled buckwheat, and the temperature is 35-45 占 폚, humidity Can be first fermented at 80-90% for 16-60 hours to make primary fermented soybeans.

(Bacillus subtilis var. Natto), Bacillus subtilis var. Chungkookjang, Bacillus subtilis takemi, Bacillus licheniformis, Bacillus subtilis var. Micro-organisms that produce poly-gamma-glutamic acid such as Bacillus megaterium, Bacillus mesentericus, and Corynebacterium glutamicum are aerobic bacteria, It is gram-positive microorganism which is actively active in the presence of flagellum because it has a flagella. It forms round or oval spores at the center of the cells and is resistant to drying and heat. As a germ, especially rice straw, blood, straw straw, ear rinse straw, straw straw, straw barley, straw, shovel, grass, barnacle, squeak, sawn head, straw straw, Millet straw · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · It is present on the surface with Bacillus subtilis. It grows well in a normal incubator and forms a large grayish white colony with a radial pattern around it.

When the dried grass is heat-treated at 80 to 110 ° C for 10 to 30 minutes, most of the germs weak in heat are killed by heat, but microorganisms having heat-resistant apo-spores such as microorganism strains that produce γ-PGA survive. Thereafter, when the leachate is left at 70 ° C or less, the microorganisms having the heat-resistant apoly germinate due to the germination of the apoly. Since the microorganisms having the heat-resistant apolipospores are aerobic, they multiply intensively on the liquid surface of the leach solution and biopolymer materials are biosynthesized to generate biofilm to cover the liquid surface. It is possible to separate microorganisms having a heat-resistant apo coat from the natural environment using the above properties.

Instead of adding a microorganism strain or a boiled buckwheat that produces? -PGA to the boiled bean curd as a seed bacterium, it may be used as a raw material such as rice straw, blood straw, ear rinse straw, straw bean, straw, cornstalks, A kind of dried grass is put into the water in the form of a bamboo leaf, a wormwood, or a bracken in the water. The microorganisms producing polygamma-glutamic acid and the microorganism producing Bacillus subtilis were re-boiled when they were sterilized with sterilized general microorganisms which were boiled at ~ 95 ° C for 10 to 15 minutes and allowed to stand overnight. Spores), but since they are propagated as ordinary cells, they are sterilized by heat again, and most of the bacteria that can not be removed from the first compost are heated and sterilized. Such intermittent sterilization may be repeated three times, followed by filtration to remove the microbicide completely and to collect only microbial strains producing polygamma glutamic acid. In addition, the microbial strains producing polygamma glutamic acid in the dry grass are collected by an autoclave instead of the intermittent sterilization, and the temperature is 115 to 125 DEG C and the pressure is 2 to 3 Dry heat sterilization (sterilization) which sterilizes general microorganisms by purge by high pressure sterilization (autoclave sterilizer) or live steam at 115 ~ 120 ℃ for 15 ~ 20 minutes at atmospheric pressure for 25 ~ 30 minutes .

The ability to isolate microorganism strains producing poly-gamma-glutamic acid from natural environments is based on the property that only microorganisms that produce γ-PGA will survive spores, due to the death of the microorganism by free fall grasses .

Therefore, instead of adding microorganism strains or primary fermented soybean flour, which produce polygamma glutamic acid, as seeds, boiled soybeans can be used as raw straw, blood, straw straw, ear rinse straw, straw straw, straw, cornstalk, The above-mentioned intermittent sterilization of one kind of grass among grasses, grasses, barnyard grasses, skeakyongsu, solanaceae, herbaceous plants, reeds, (At a temperature of 35 to 45 ° C under an aerobic condition and a humidity of 80 to 90% for a period of 16 to 60 hours) under the condition of high pressure sterilization (high pressure sterilization) or dry heat sterilization It is also possible to make the first fermented barley by the first fermentation.

When the fermentation time exceeds 70 hours in the primary fermentation, the components of the soybean are decomposed excessively to form diacetyls, Acetoin, Ammonia, Tetramethyl pyrazine, Iso-Butyric acid, Iso-Valeric acid, 2-Methylbutyric acid, and so on. Therefore, fermentation for 60 to 70 hours or more Should not.

Since the polygamma-glutamic acid-producing microorganisms are infected with viruses and cause a bacteriophage phenomenon, polygamma-glutamic acid is not produced. Therefore, microorganism strains that produce polygamma- After injecting into a fermentation chamber (fermenter) and filling it with carbonic acid gas for 1 to 2 hours before fermentation, the growth of harmful viruses is inhibited and then fresh air is blown into the fermentation chamber to a temperature of 35 to 45 ° C and a humidity of 80 When the fermentation is maintained at ~ 90%, microorganisms producing polygamma glutamic acid consume oxygen as an aerobic microorganism, so air is injected so that the oxygen concentration in the fermentation chamber is maintained at a minimum of 2 to 8 vol%.

Particularly, it has been found that Bacillus subtilis var. Natto, Bacillus subtilis var. Chungkookjang, Bacillus subtilis takemi, Bacillus subtilis var. Bacillus licheniformis, Bacillus megaterium, Bacillus mesentericus, or Corynebacterium glutamicum are contaminated with bacterial viruses during fermentation When the bacteriophage phenomenon is caused, smooth gamma-glutamic acid (γ-PGA) is not produced and smooth fermentation does not occur. Therefore, if the flipping is carried out during fermentation, harmful bacteria viruses may invade from the outside, Should be.

3. Low temperature aging process

The primary fermented bean pods are aged at low temperature for 12 to 24 hours in a refrigerated state at 0 to 5 ° C to produce natto (natto).

Natto (natto) is added to soy sauce, mustard, horseradish, and egg yolks to produce poly (gamma glutamic acid) -bacterial microorganisms.

Then, 5 to 20 parts by weight of the natto is added to 100 parts by weight of milk, and it is made to be like yoghurt by being kept at 35 to 45 ° C for 3 to 5 hours. Here, 2 to 4 parts by weight of sugar may be added together with natto.

Then, the above natto, sugar and acid-resistant acidic bacteria are added together, kept at 35 to 45 ° C for 2 to 3 hours, and then kept at 28 to 35 ° C for 2 to 3 hours, (Yoghurt) to make it become like microbes that produce polygamma glutamic acid and lactic acid bacteria can drink in a living state.

The microorganisms producing the polygamma glutamic acid are microorganisms which make apo (spore) and have excellent heat resistance, but when they are consumed as acid and alkaline tolerant bacteria, they are not killed by gastric acid, It is said that it is good for the removal of succulence because it excretes by sucking and sucking (sucking) by reaching.

Ten kilograms of the dirt removed from the table in Table 1 were poured into pots together with 30 kg of tap water at 18 ° C, which had been cleaned with dirt and other contaminants adhering to the surface of soybean with tap water, and 600 g of brown sugar was poured into a cauldron , Soaked for 8 hours to make a called dolch, and then boiled for 4 hours to make 21.2 kg of boiled dolch.

50 g of Natto bacterium (Bacillus subtilis var. Natto) and 50 g of Bacillus licheniformis strain purchased from the NARUSE BUSHI CHEMICAL CO., LTD. 50 g of Bacillus mesentericus strain and 50 g of Corynebacterium glutamicum strain were inoculated and cultured under aerobic conditions at a temperature of 36 to 40 DEG C and a humidity of 85% The first fermented barley was made 18.9 kg (2.3 kg of water was evaporated during the fermentation).

2 kg of the first fermented barley prepared in Example 1 was aged at low temperature for 2 days at a low temperature for 1 day to make natto.

200 g of the natto, 60 g of brown sugar, 100 g of Yoghurt product of N-company containing lactic acid bacteria of Lactobacillus bulgaricus were added to 2 kg of milk while the natto was stored in a refrigerator at 2 캜, The mixture was kept at 40 ° C for 2 hours and then kept at 30-33 ° C for 2 hours to make a drink like yoghurt. After 10 minutes of constipation, When we continued to eat for 30 minutes before the meal and continued for 10 days, we were told that constipation had been resolved by all, and heartburn was absent.

Ⅲ. Steps to Make Cheonggukjang

1. Second fermentation process

The main purpose of the second fermentation process is to reduce (reduce) the odor from the first fermented barley in the first fermentation process. In the first fermentation process, diacetyls, acetoin, ammonia Ammonia, Tetramethyl pyrazine, Iso-Butyric acid, Iso-Valeric acid, 2-Methylbutyric acid and the like. Is fermented using a microorganism that produces alcohol to convert the odor component into an alcohol ester and masking it to minimize the occurrence of odor and to improve the flavor and flavor of Chongkukjang It is for making.

In the second fermentation process, 100 parts by weight of the primary fermented barley is mixed with lactic acid bacteria (Pediococcus sp., Streptococcus sp., Lactobacillus sp., Lactococcus sp. Aspergillus oryzae or Aspergillus sojae) or yeast (Rhodotorula sp., Trurolovs csp., Or the like), or a yeast strain (such as Lactococcus sp. Or Leuconostoc sp. Torulopsis sp., Saccharomyces sp., Zygosaccharomyces sp., Kloeckera sp., Kluyveromyces sp., Candida spp. 0.5 to 1.0 part by weight of a fermenting microorganism strain mixed with at least one of Candida sp. Or Hansenula sp. Was inoculated in a sheath or blanket, the temperature was 25 to 30 占 폚, Is fermented at 75 to 85% for 1 to 3 days to produce secondary fermented beans.

When the fermentation temperature rises above 35 ° C in the secondary fermentation, the microorganism producing polygamma glutamic acid in the first fermentation process acts as a dominant (primary) fermentation, so that the secondary fermentation does not occur. The temperature should be controlled by ventilating the blanket.

The acid-resistant lactic acid bacteria are preferably selected from the group consisting of Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus bifidus, Lactobacillus acidophilus ) Or Lactobacillus reuteri, or a commercially available Yoghurt product containing these lactic acid bacteria or Kimchi broth may be used as a bacterium of lactic acid bacteria.

The amount of lactic acid bacteria to be added to the milk as a seed bacterium is 0.1 to 1.0 part by weight of a produced lactic acid bacterium strain (strain) added to 100 parts by weight of milk when the strain of the above-mentioned lactic acid bacterium is used and the yogurt product sold in the market containing acid- When the kimchi juice is used as a bacterium of lactic acid bacteria, 2 to 10 parts by weight of a yogurt product or kimchi broth is added as a seed to 100 parts by weight of milk.

2. Additive mixing and grinding process

In the second fermented barley, salt and red pepper powder, chopped garlic, chopped ginger, green onion, radish, leek, curry powder, black pepper, pepper, , Mustard, Meseil Pickle, Yucca Extract, Coriander, Nutmeg, Clove, Vanilla, Saffron, Cinnamon, Bonito, Soy, Mirin, Add one or more seasoning and spice additives, such as sugar, glutamic acid, nucleic acid, chitosan, oligosaccharide, parasites or kelp, and send them to a grinder to send the ground beans to a low temperature aging process.

In the first fermented barley, salt and red pepper powder, chopped garlic, chopped ginger, green onion, radish, leek, curry powder, black pepper, pepper, ), Mustard, Meseil Pickle, Yucca Extract, Coriander, Nutmeg, Clove, Vanilla, Saffron, Cinnamon, Bonito, Soy, Mirin Add the additives such as sugar, glutamic acid, Nucleic acid, chitosan, oligosaccharide, parasites or kelp, which are more than one kind of condiments and spices, and send them to the crusher to send the crushed soybeans to the low temperature aging process. .

When the storage period is short in winter, 2 to 3 parts by weight of the salt is added to 100 parts by weight of the second fermented barley and the mixture is stored for a long period of one month or longer 6 to 12 parts by weight are added. The salt used is concentrated in deep seawater deep seawater at depths of 200m below sea level in clean sea area or sea level and concentrates up to 32-34 ° Be with specific gravity of Baumeo, and precipitated calcium (Ca) and magnesium (Mg) Use a salt that is hygienically safe with a high content of minerals.

The red pepper powder as a seasoning is added in an amount of 5 to 15 parts by weight to 100 parts by weight of the second fermented barley, 1 to 10 parts by weight of chopped garlic, green pepper, radish, leek, and garlic, and 2 to 6 parts by weight of chopped ginger do. It also contains curry powder, black pepper, pepper, paprika, zucchini, mustard pickles, mustard, Yucca extract, Coriander, Nutmeg, (Clove), Vanilla, Saffron, Cinnamon, Bonito, Soy, Mirin, Sugar, Glutamic acid, Nucleic acid, Chitosan, Oligosaccharide, The same spice may be added in an amount of 0.5 to 2 parts by weight per 100 parts by weight of the second fermented bean according to preference.

2. Low temperature aging process

In the additive mixing and crushing process, the ground beans are chilled at a temperature of 0 to 5 ° C for 12 to 24 hours at a low temperature to produce chungkukjang. The Cheonggukjang is stored in 0 ~ 5 ℃ refrigerated condition and sold as Chungkukjang products.

In the first fermentation process, the bean pulp firstly fermented or the second fermented bean pulp fermented in the second fermentation process is not added in the grinding step, but is added in the first fermentation process in the first fermentation process or in the second fermentation process In the second fermented barley, deep seawater deep seawater of deep sea depth of 200m depth is enriched by concentrating 100wt. Of fermented barley of one kind in the clean sea area or sea level, 2 to 12 parts by weight of salt is added to the mixture in a crusher, followed by cold aging at a temperature of 0 to 5 ° C for 12 to 24 hours to make a chonggukjang.

In the first fermentation process, salt is added to the first barley fermented in the first fermentation process or the second fermented barley in the second fermentation process and the soybean flour (roasted soybean powder, alpha-degreased soybean powder or alpha soybean powder (Onion or onion concentrate), onion (onion or onion concentrate), onion (onion or onion concentrate), garlic (onion) or onion (onion), red pepper paste, wheat flour, wheat flour, wheat extract, yeast concentrate, red pepper (Roasted sesame seeds or sesame oil), perilla (roasted perilla or perilla oil), alcohol (spirits, sake or fruit), ginger (minced ginger or ginger oil), kelp, licorice extract, syrup, Sugar or a flavor enhancer may be added and the mixture may be aged for 1 to 2 hours in a refrigerated state at 0 to 5 ° C to prepare a sesame paste (not shown).

2 to 6 parts by weight of salt is added to 100 parts by weight of barley fermented first in the first fermentation process or second fermentation in the second fermentation process, and 2 to 6 parts by weight of salt is added to the soybean flour (roasted soybean flour, (Onion or onion concentrate), onion (onion or onion concentrate), onion (onion or onion concentrate), garlic (chopped onion, chopped onion or onion concentrate), red pepper paste, wheat flour, wheat flour, wheat cracking extract, yeast concentrate, Garlic or garlic concentrate), sesame seeds (roasted sesame or sesame oil), perilla (roasted perilla or perilla oil), alcohol (spirits, sake or fruit), ginger (minced ginger or ginger oil), kelp, licorice extract, syrup. Sugar or flavor enhancer, the amount of each additive to be added is determined depending on the food, but the addition amount of the total additive is preferably in the range of 40 to 50 parts by weight. It can also be used to make red pepper (red pepper powder, red pepper or red pepper seed oil), onion (chopped onion or onion concentrate), wave (sunflower or wave concentrate), garlic (minced garlic or garlic concentrate), sesame (roasted sesame or sesame oil) Perilla or perilla oil), ginger (chopped ginger or ginger oil), kelp, etc. Add 0.5 ~ 5 parts by weight of alcohol, alcohol (alcoholic beverages, sake or fruit wine), licorice extract, 1 to 2 parts by weight of an additive such as sugar is added, and 0.5 to 1.0 part by weight of a flavor enhancer such as a glutamate or a nucleic acid is added.

2 kg of the first fermented bean paste prepared in Example 1 was added with 300 g of lactic acid bacteria as a lactic acid bacterin, and the mixture was subjected to secondary fermentation at a temperature of 28 to 30 ° C and a humidity of 80 to 85% for 48 hours And 60 g of precipitated salt was added to the second deep-sea fermented soybeans by evaporating and concentrating deep seawater taken from the deep sea bed at a depth of 650 m from sea level to a bohemian specific gravity of 32 ° Be. 200 g of red pepper powder, 40 g of chopped ginger, 40 g of espresso safflower was added to the mortar, ground (grinded), and then aged in a refrigerator at 2 ° C for 24 hours to prepare chungkukjang.

Purchase of Cheonggukjang made in Example 3 and CH-company's Cheonggukjang sold in supermarket and made Cheonggukjangjigae using the same materials except for Cheonggukjang in O-restaurant of Seongnam city in Gyeonggi province and made 10 guests as a panelist As a result of the tasting, the evaluation of the taste and flavor of Chungkukjang Stew was as shown in Table 2 below.

Response result after sampling Chungkukjang Stew (unit: person) division very good. good. is average. Not good. Not very good. The cheonggukjang stew made from the cheonggukjang made in Example 4
10
-
-
-
- Cheonggukjang stew made from CH-company's Chunggukjang sold in a supermarket
-
-
-
7
3

As shown in the response results after sampling the Chongkukjang stew shown in Table 2 above, all of the guests attending the panel list of Chongkukjang made in the present invention as compared with the commercially available Chongkukjang made with the conventional technology showed excellent taste and flavor, And that they can not detect inherent odor.

As described above, the quality of the Cheonggukjang made in the present invention is remarkably superior to that of Cheonggukjang, which is made in the conventional technology and distributed on the market.

IV. Steps to make miso

1. Salt, Grain Soup, Grain Brewing Mixing and Grinding Process

In the first fermentation process in the step of making the natto, salt, grains or cereal rice and cereal rice are added to the first fermented barley, and the fermented soybean is firstly added with fermented barley and salt , Cereal grains and truffle porridge or cereal rice are mixed together and sent to the aging process at room temperature.

The addition ratio (mixing ratio) of the cereal grains to the primary fermented soybean can be varied depending on the taste. The higher the addition rate of the cereal grains, the higher the sweetness and shortening the fermentation period. On the other hand, when the soybean content is increased, the fresh taste is increased but the fermentation period is prolonged. It is safe to add 50 to 60 parts by weight of cereal grains to 100 parts by weight of barley. 1,000 parts by weight of one or more kinds of cereals from among rice, brown rice, barley, millet, sorghum, millet, yulmu or wu are washed with water, and then 0.1 to 0.2 parts by weight of Hwang Kuk- It is inoculated, kept at a temperature of 30 to 34 ºC, allowed to stand for 4 to 5 days, dried and pulverized cereal grains, or sold on the market in the USA, (雜 草 麴) can be used in one kind.

The grain or grain rice may be added to 100 parts by weight of barley, barley, glutinous rice, brown rice, millet, sorghum, yulmu, millet, sorghum, millet, 20 parts by weight.

In addition, the salt concentrates deep seafloor deep seawater deep sea depths more than 200m deep in the clean sea area or sea surface, concentrates the boomerang to 32-24 ° Be, and precipitates calcium (Ca) and magnesium (Mg) As the content of mineral component is high and hygienically safe salt is used, the higher the proportion of salt is, the better the shelf life is, but the longer the ripening period and the less the flavor, and the lower the proportion of salt, the shorter the ripening period It is easy to get syringes in miso because miserable. The addition amount of salt is preferably in the range of 6 to 12 parts by weight per 100 parts by weight of the total of the first fermented soybean flour, cereal soup and grain bran or cereal rice.

2. At room temperature aging process

In the salt, cereal soup, cereal grain mixing and grinding process, the salt, the cereal soup and the cereal soup or the grain rice are added to the first fermented barley, and the mixture is injected into a mill, And salt, grain soup, truffle porridge, or cereal rice, the soybean soup produced by making the boiled bean in the immersion and thickening process is added in the range of 55 ~ 62wt, and then the kneaded product is mixed with the jar or plastic Plastic) and kept at room temperature for 4 ~ 12 months.

The rice fermented in the first fermented soybean paste prepared in Example 1 at 7.5 kg was fermented with Hwang Kuk-gyun (黄 麴菌), which was purchased from Osaka Ya (Japan Raw Noodle) Kg of the same salt as that used in Example 3 was added to the pound mortar, and 15 kg of soybean soup produced in Example 1 was added to the pound mortar in Example 1, followed by kneading.

The plastic bag was put in a jar, the kneaded material was injected and sealed in a plastic bag, the plastic bag in the jar was opened once every 30 days to flip (to supply oxygen), and then the bag was sealed again It was kept at room temperature for 130 days and aged to make miso.

The doenjang prepared in Example 5 and the S-company's miso sold in the supermarket were purchased from the O-restaurant of Seongnam-si, Gyeonggi-do and the miso soup was made using the same ingredients except the miso soup. As a result of the tasting, the taste and flavor of miso soup were evaluated as shown in Table 3 below.

Response result after sampling miso stew (unit: person) division very good. good. is average. Not good. Not very good. Example 6 miso miso soup 9 One - - - S-company miso soup made with miso - - 6 4 -

As shown in the response result after testing the miso stew in Table 3 above, the taste and flavor of the miso stew made with the miso made in the present invention as compared with the miso sold in the market made with the conventional technology, Were very good.

As described above, the quality of the doenjang made in the present invention was confirmed to be superior to that of the doenjang marketed in the market.

As shown in Examples 2, 4 and 6, all of the natto, cheonggukjang, and doenjang prepared in the present invention proved to be superior in quality to the products made with the conventional technology, Respectively.

Claims (12)

In the production of natto (natto) by using one kind of wild bean among the wild dolphins or soya beans,
Removing the foreign substances contained in the bean sprouts, washing the beans with water, putting them together with water in a pot, injecting jam water, boiling boiled beans to make boiled bean sprouts,
The above-mentioned boiled bean has the following characteristics: Bacillus subtilis var. Natto; Bacillus subtilis var. Chungkookjang; Bacillus subtilis takemi; Bacillus licheniformis; Bacillus megaterium One or more poly-gamma-glutamic acid-producing microorganism strains are added to the inoculum of Bacillus megaterium, Bacillus mesentericus, or Corynebacterium glutamicum, (Inoculated) under aerobic condition at a temperature of 35 to 45 ° C and a humidity of 80 to 90% for 16 to 60 hours to ferment primary fermented soybeans in a refrigerated state at 0 to 5 ° C for 12 to 24 hours And aging at a low temperature to produce natto. [2] The method of claim 1, wherein the beans separated and removed from the beans are washed with water, then put in a pot with water, injected with an insecticide, further injected with a saccharide as a carbon source, Step by step to make a living bean,
The above-mentioned boiled bean has the following characteristics: Bacillus subtilis var. Natto; Bacillus subtilis var. Chungkookjang; Bacillus subtilis takemi; Bacillus licheniformis; Bacillus megaterium One or more poly-gamma-glutamic acid-producing microorganism strains are added to the inoculum of Bacillus megaterium, Bacillus mesentericus, or Corynebacterium glutamicum, (Inoculated) under aerobic condition at a temperature of 35 to 45 ° C and a humidity of 80 to 90% for 16 to 60 hours to ferment primary fermented soybeans in a refrigerated state at 0 to 5 ° C for 12 to 24 hours And aging at a low temperature to produce natto. The method according to claim 1, wherein the boiled bean is selected from the group consisting of Bacillus subtilis var. Natto, Bacillus subtilis var. Chungkookjang, Bacillus subtilis takemi, Bacillus licheniformis ), At least one poly-gamma -glutamic acid-producing microorganism strain (for example, Bacillus megaterium, Bacillus mesentericus, or Corynebacterium glutamicum) Instead of inoculating the yeast strains by adding yeast strains to the boiled bean sprouts by adding poly-gamma-glutamic acid-producing microorganism strains to the boiled bean sprouts, adding the first fermented bean sprouts as seed bacterium (Inoculated) and fermentation is carried out under aerobic conditions at 35-45 ° C and humidity 80-90% for 16-60 hours to make the first fermented barley to make natto. The method according to claim 2, wherein the boiled bean is selected from the group consisting of Bacillus subtilis var. Natto, Bacillus subtilis var. Chungkookjang, Bacillus subtilis takemi, Bacillus licheniformis ), At least one poly-gamma -glutamic acid-producing microorganism strain (for example, Bacillus megaterium, Bacillus mesentericus, or Corynebacterium glutamicum) Instead of inoculating the yeast strains by adding yeast strains to the boiled bean sprouts by adding poly-gamma-glutamic acid-producing microorganism strains to the boiled bean sprouts, adding the first fermented bean sprouts as seed bacterium (Inoculated) and fermentation is carried out under aerobic conditions at 35-45 ° C and humidity 80-90% for 16-60 hours to make the first fermented barley to make natto. The method according to claim 1, wherein the boiled bean is selected from the group consisting of Bacillus subtilis var. Natto, Bacillus subtilis var. Chungkookjang, Bacillus subtilis takemi, Bacillus licheniformis ), At least one poly-gamma -glutamic acid-producing microorganism strain (for example, Bacillus megaterium, Bacillus mesentericus, or Corynebacterium glutamicum) Instead of inoculating with the added strain, the dried pulp was poured into water and boiled at 90 to 95 캜 for 10 to 15 minutes to sterilize general microorganisms and allowed to stand overnight. After incubation for 10-15 minutes at room temperature, the mixture was allowed to stand for one night. Intermittent sterilization (autoclave sterilization) for 10-15 minutes at 90-95 ° C was then applied to the autoclave. 125 ℃ , High pressure sterilization for 15 to 20 minutes at a pressure of 2 to 3 atm or Purge for 25 to 30 minutes at 115 to 120 ° C for live steam Dry heat sterilization ), And inoculated with microbial strains that produce poly-gamma-glutamic acid, which are collected by incubation, in an aerobic condition at a temperature of 35 to 45 ° C and a humidity of 80 to 90% for 16 to 60 hours How to make natto by making fermented soybeans by primary fermentation. The method according to claim 2, wherein the boiled bean is selected from the group consisting of Bacillus subtilis var. Natto, Bacillus subtilis var. Chungkookjang, Bacillus subtilis takemi, Bacillus licheniformis ), At least one poly-gamma -glutamic acid-producing microorganism strain (for example, Bacillus megaterium, Bacillus mesentericus, or Corynebacterium glutamicum) Instead of inoculating with the added strain, the dried pulp was poured into water and boiled at 90 to 95 캜 for 10 to 15 minutes to sterilize general microorganisms and allowed to stand overnight. After incubation for 10-15 minutes at room temperature, the mixture was allowed to stand for one night. Intermittent sterilization (autoclave sterilization) for 10-15 minutes at 90-95 ° C was then applied to the autoclave. 125 ℃ , High pressure sterilization for 15 to 20 minutes at a pressure of 2 to 3 atm or Purge for 25 to 30 minutes at 115 to 120 ° C for live steam Dry heat sterilization ), And inoculated with microbial strains that produce poly-gamma-glutamic acid, which are collected by incubation, in an aerobic condition at a temperature of 35 to 45 ° C and a humidity of 80 to 90% for 16 to 60 hours How to make natto by making fermented soybeans by primary fermentation. Among the first fermented wheat fermented in the first, second, third, fourth, fifth or sixth paragraph, among the yoghurt or kimchi broth containing lactic acid bacteria, fungi, yeast, lactic acid bacteria, And the salt is added to the secondary fermented soybean which has been subjected to secondary fermentation for 1 to 3 days at a temperature of 25 to 30 ° C and a humidity of 75 to 85% How to make Cheonggukjang by cold aging for 12 ~ 24 hours under refrigerated condition of ~ 5 ℃. Among the first fermented wheat fermented in the first, second, third, fourth, fifth or sixth paragraph, among the yoghurt or kimchi broth containing lactic acid bacteria, fungi, yeast, lactic acid bacteria, And the mixture was fermented for 1 to 3 days at a temperature of 25 to 30 ° C and a humidity of 75 to 85%, and the salt and additives were added to the second fermented barley, How to make Cheonggukjang by cold aging for 12 ~ 24 hours under refrigerated condition of 0 ~ 5 ℃. The salt and the additive are added to the barley fermented first in the first, second, third, fourth, fifth or sixth paragraph, How to make Cheonggukjang by low temperature aging for hours. The salt is added to the barley fermented first in the first, second, third, fourth, fifth or sixth aspect and the resulting mixture is ground for 12 to 24 hours in a refrigerated state at 0 to 5 캜 How to make Cheonggukjang by low temperature aging. Add salt, grains or truffles and cereal rice to the first barley fermented in paragraphs 1, 2, 3, 4, 5 or 6 And soybean soup produced by making boiled bean sprouts was added to the range of 55 ~ 62wt. Then, the dough was added into a plastic bottle or jar and kept at room temperature for 4 ~ 12 months. how to make. In the first fermented wheat or the first fermented wheat harvested in the first fermentation in the first, second, third, fourth, fifth or sixth paragraph, lactic acid bacteria, fungi, yeast, lactic acid bacteria (Yoghurt) or Kimchi broth, which is inoculated with a strain of fermenting microorganism and subjected to secondary fermentation at a temperature of 25 to 30 ° C and a humidity of 75 to 85% for 1 to 3 days, The fermented soybean flour is added with salt, and the soybean flour, kochujang, wheat flour, wheat flour, wheat extract, yeast concentrate, pepper, onion, persimmon, garlic, sesame seed oil, Extracts, syrups, sugars or flavor enhancers, and then aging at 0 to 5 ° C for 1 to 2 hours in a refrigerated state to produce a saxemal gland.

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