KR20150140893A - Black bean treatment method using conjugated activity enzyme liquid - Google Patents

Abstract

The present invention relates to a method for processing black beans including the following steps: (S112) cleaning the black beans with air; (S114) drying and sterilizing the black beans cleaned in the air cleaning step; (S116) inoculating the dried and sterilized black beans with a complex active enzyme solution obtained by mixing and fermenting medicinal herbs and bacillus bacteria; and (S118) aging the black beans, inoculated with the complex active enzyme solution. According to the present invention, the black beans can be immediately cooked without being soaked in water; and texture and a digestion and absorption rate of the black beans can be increased.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of processing a frostyte using a complex fermentation-active enzyme liquid,

The present invention relates to a method of processing a seared food using a complex fermentation-active enzyme solution. In particular, it relates to a method for processing a seared food by softening (softening) water by regulating the moisture rearing rate after inoculating a multi- So that it can be cooked right away without needing to be called to the digestion and nutrients by enhancing the decomposition rate of the protein of the seabream so that the digestion and nutrients can be absorbed well, The present invention relates to a method for processing a seaweed using a complex fermentation enzyme solution using a fermentation-active enzyme solution.

Generally, Seorite is sometimes referred to as black bean, but it has been traditionally used as a soybean in the private sector. Seedlit, like soybeans, contains isoflavones such as genistein and daisyin. Genestein removes harmful reactive oxygen species and shows antioxidant effects. Cancer cells are attacked by the immune system. It is known that it inhibits the production of stress proteins such as heat shook protein (HSP) and glucose-related prostan (GRPs), which help to survive the damage, and shows anticancer activity against breast, rectum and prostate cancer. daizein) has been reported to inhibit the rapid increase in blood alcohol concentration after drinking by delaying the rate of alcohol excretion from above.

In addition, soybean saponin of black soybean has been reported to be closely related to antioxidant activity, serum cholesterol lowering, selective toxicity to cancer cells, and immunological effect. Especially, from black region of black soybean seed coat, isoflavones of antioxidant and anti- It is reported that stronger antioxidative effect is observed with darker black than soybean, and serum cholesterol is lowered when black pea shell is fed to rats.

These black soybeans are thicker than soybeans and have a somewhat hard structure. Therefore, not only the degree of swelling and protein decomposition are low when the soybean is added, but also the fermentation is low due to the presence of antimicrobial substances from the seeds and meat quality of black beans. It is mainly used as rice cakes, rice pudding, rice pudding, rice pudding, rice pudding, rice pudding, rice pudding, rice pudding, soybean paste, and soybean paste, And it was hardly used as fermented food.

For example, Korean Patent Publication No. 10-1998-0000155 discloses a method of preparing stock additives for health foods (published on Mar. 23, 1998) by classifying cereal grains containing a frost stage, (Japanese Patent Application Laid-Open No. 10-2003-0005086, published on Jan. 15, 2003), a "dietary composition containing a reproductive and dietary fiber" There is disclosed a diet composition containing a freeze-dried powder such as cereals, vegetables, seaweed, etc., and a dietary composition containing dietary fiber and a functional herbal extract, and disclosed in Published Patent Publication No. 10-2003-0024422 (published on March 23, 2003) &Quot; Preparation method of loess loofah reproduction "by the present invention includes a step of removing impurities of cereal grains including a seaweed and mixing with an appropriate amount of loess, and a step of mixing the loess with the loess, To 70 ° C for 24 hours; washing the mixed loess with heated distilled water; drying the washed cereal grains to a moisture content of 10 to 16%; and drying the dried grains A process of pulverizing the mixture into 170 to 200 mesh and a step of evenly mixing and mixing three of the pulverized meals, and discloses a health food using a seawater. However, all of them are irrelevant to fermentation.

In the "Chungkukjang using black bean paste and its manufacturing method" according to Laid-Open Patent Publication No. 10-1999-0072468 (Published on September 29, 1999), black soybean is used as a main ingredient and the activity of enzymes such as protease and amylase is high, A method of manufacturing a cheonggukjang by addition of a fruit and vegetable is disclosed. However, this technology has been applied to ferment a black bean to further prepare a cheonggukjang by addition of additional fruits such as radish or kiwi The manufacturing process is complicated.

On the other hand, a method of processing a frosted rice or white rice mixed with rice at the time of rice cooking is known by the Japanese Patent Registration No. 10-1094417 (published on Dec. 15, 2011). The above technique is used to remove foreign substances and stones, And a selection step for selecting the size and the size of the seaweed; A sterilizing step of sterilizing the surface of the frosted surface or the whitened surface after the cleaning step for 40 to 45 minutes; An immersion step of immersing the surface of the frost or wastes having been subjected to the sterilization step in water at 20 to 25 DEG C for 34 to 36 hours; Aging step of aging the frosted or whitened state after the immersion step at a temperature of 25 to 30 ° C for 45 to 48 hours to allow the skin and ovaries of the separated frosted or whitened state to be bonded again in the process of passing through the immersion step; A drying step of drying the frosted surface or the whitewash using a drier at a temperature of 42 to 45 ° C. so that the moisture content becomes 12 to 14% ; It is composed of wrapping stage after final selection of the dried and frosted white rice, and the ripening speed of the rice at the time of cooking and the ripening speed of the frosted rice or white rice mixed with the rice are the same, It is a technical point to provide convenience to consumers because there is no need to.

However, the technique disclosed in the above-mentioned Japanese Patent Application No. 10-1094417 does not provide a technique for proteolytic or softening of the seaweed and white scallion by simply immersing the seaweed and white scallop in water, and a separate drying process after aging There was a problem that it was necessary.

DISCLOSURE Technical Problem The present invention has been made in order to solve the problems of the prior art as described above, and it is an object of the present invention to provide a method for preparing a complex active fermentation enzyme solution,

First, soften the seawater so that it can be cooked without needing to be called water,

Second, by increasing the decomposition rate of the protein in the seaweed, digestion and absorption of nutrients can be improved,

Third, the present invention is to provide a method for processing a seaweed using a complex fermentation enzyme solution using a complex fermentation enzyme solution suitable for good texture and nutritional superiority.

According to another aspect of the present invention, there is provided a method of processing a frostyte using a combined fermentation enzyme solution, comprising the steps of: (S114) drying and sterilizing the washed seawater in the air cleaning step; A step (S116) of inoculating the combined fermentation-active enzyme solution obtained by fermenting the herb and Bacillus bacteria with the dried sterilized seaweed; Aging the frosted inoculated with the complex fermentation-active enzyme solution (S118); (S120) adjusting the water content of the ripened seawater to 13-15.5 parts by weight.

In the method of processing the seaweed using the complex fermentation enzyme solution of the present invention, the step (S116) of inoculating the complex active enzyme solution (S116) is performed by mixing the herbal concentrate with the culture medium of Bacillus bacteria and culturing the mixture of the Bacillus bacteria culture solution and the herbal concentrate Enzyme enzyme solution, and immersing the salt in the complex active enzyme stock solution.

The method of processing the seaweed using the combined fermentation enzyme solution of the present invention is characterized in that the Bacillus bacterium is selected from the group consisting of Lactobacillus bulgaricus, Lactobacillus acdophilus, Lactobacillus casei, Lactobacillus plantarum (Lactobacillus planterarum), or a mixture of two or more thereof.

The method of processing the seaweed using the complex fermentation enzyme solution of the present invention is characterized in that the herb is selected from the group consisting of Alaska pollack, Artemisia spp., Papaya leaf, Allium sp., Namjeong silk, Black garlic, , Mulberry leaves, oriental mushroom, mushroom, corn oil, gugija, licorice, jujube, mulberry, hibiscus, Wherein the mixture is at least one or a mixture of two or more selected from the group consisting of jujube, mandarin, quinquer, chrysanthemum, angelica, chewy gum, coriander, corn oil, dandelion, ginger tree, thistle,

The method of processing a frostyte using the complex fermentation-enzyme liquid of the present invention having the above-described structure has the following effects.

First, since it is possible to cook immediately without softening (softening) the seawater, it is effective to mix with rice in cooking and cooking.

Second, by increasing the decomposition rate of the protein in the seaweed, digestion and absorption of nutrients can be improved.

Thirdly, it has a good texture and nutritional superiority.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram of a method for processing a frostyte using a complex fermentation enzyme solution according to an embodiment of the present invention. FIG.

Hereinafter, a preferred embodiment of a method of processing a frostyte using the complex fermentation-active enzyme solution of the present invention will be described in detail.

A method of processing a frostyte using a complex fermentation-active enzyme solution according to an embodiment of the present invention is performed in the following process.

[Air cleaning step] (S112)

Step S112 of performing the air cleaning of the diaphragm is performed.

In the air cleaning, a foreign matter remaining in the segregation can be removed first by using a cooling method to remove foreign substances that may remain or remain in the segregation.

[Dry sterilization step] (S114)

In the air cleaning step, the dried sterilization step S114 is performed.

In the step of drying and sterilizing the air-cleaned seawater, the air circulating sterilizer is put into the dryer and dried and sterilized while being dried at a temperature of 30 ° C to 40 ° C for 1 to 12 hours.

This makes it possible to obtain sterilized frostbite in a safe and sterilizing manner by not using any chemicals at all. Also, at this stage, the fragrance unique to the seaweed can be removed, and the texture of the seaweed can be improved. The dry sterilized seaweed is not limited to the moisture content, but when it is subjected to this step, it will contain 12.5 to 15 parts by weight of water based on the total weight.

[Step of inoculating the complex active enzyme stock solution fermented by mixing the herb and Bacillus bacteria] (S116)

The method for producing a complex active enzyme according to any one of claims 1 to 3, wherein the Bacillus subtilis culture solution and the herbal concentrate solution are respectively prepared, and then the herbal concentrate is injected into the Bacillus subtilis culture solution to prepare a mixed solution. The mixed solution is fermented at a predetermined temperature for a predetermined period of time, The complex active enzyme stock solution inoculation step is performed.

This will be described in detail below.

First, prepare a Bacillus culture medium and a herbal concentrate.

In the method for producing a frosty state using a fermentation enzyme according to an embodiment of the present invention, the bacillus bacteria used in the "mixed liquor into which the herb concentrate is injected into the bacillus bacterial culture solution" (hereinafter simply referred to as the mixed liquor) Lactobacillus bulgaricus, a strong lactic acid bacterium, Lactobacillus acdophilus, an acid-resistant strain, Lactobacillus casei, a non-killing lactic acid bacterium, or Lactobacillus casei, And Lactobacillus planntarum, or a mixture of two or more thereof.

The cultivation of Bacillus bacteria can be carried out according to a general method widely used by a person skilled in the art prior to the filing of the present invention.

In the method for producing a frosted state using a fermentation enzyme according to an embodiment of the present invention, the herb used for the "mixed liquid into which the herb concentrate is injected into the Bacillus subtilis culture solution" is preferably selected from the group consisting of Alaska pollack, Parsley potatoes, pine needles, angelica mushrooms, coriander seeds, ginger, licorice, jujube, seaweed, Baekbokryeong, hodokbyeol, Mulberry leaves, ginseng leaves, ginseng trees, thistles, tea leaves, mulberry leaves, mung bean leaves, mung bean leaves, Or a mixture of two or more species selected from the group consisting of water-soluble polymers and water-soluble polymers.

The herbal concentrate may be prepared by selecting one or more herbs selected from the herbs listed above, concentrating them at a concentration of 50-65 Bricks after the low-temperature circulation-type pressureless extraction.

The reason for adopting the concentration value within 50 ~ 65 Bricks is to maximize the active ingredient of the medicinal product. That is, when the concentration value is less than 50 bricks, the active ingredient does not easily dissipate the effect, and if the concentration value exceeds 65 brix, mixing with the Bacillus culture solution is not smooth.

Next, the herbal concentrate concentrated at a concentration of 50 to 65 Bricks is injected into the culture solution of Bacillus bacteria to prepare a mixed solution.

Preferably, 20 to 100 L of the herb concentrate is injected into 20 to 100 mL of the Bacillus culture medium

The herbal concentrate is injected into the culture broth of Bacillus as described above, and the mixture is fermented at a temperature of 35 to 37 ° C for 20 to 72 hours in the mixed state. In the present invention, the mixed solution is fermented for a predetermined period of time Solution is referred to as "complex active enzyme stock solution ".

By thus performing the fermentation of the mixed solution as described above, that is, by making the complex active enzyme stock solution, the function of the complex active enzyme raw material itself in which the seaweed is immersed is enhanced, that is, the function of increasing nutrients and enhancing digestion and absorption rate can be enhanced.

When the frost is immersed in the complex active enzyme solution, the complex enzyme in the complex active enzyme solution is absorbed in the frostbite, and the fermentation enzyme is inoculated into the frostbite.

The immersion conditions of the seawater are carried out by immersing in a complex active enzyme solution at a temperature of 20 to 40 ° C for 3 to 10 minutes.

The reason why the temperature is in the range of 20 to 40 ° C is to increase the activity of the enzyme stock solution, and the reason for immersion for 3 to 10 minutes is that the enzyme stock solution is sufficiently inoculated into the septal phase.

When the complex enzyme fermentation broth is inoculated into the seared rice, the softening action of the seared rice, that is, the seared state is softened, the protein decomposition rate is improved, and the digestion is good and the function of the medicinal material is exerted.

[Aging Step] (S118)

The step S118 of aging the frosted seeds inoculated with the complex active enzyme stock solution is carried out.

It is preferable that the frosted seeds inoculated with the complex active enzyme solution are placed in an airtight sealed container and aged at a temperature of 30 to 39 DEG C for 20 to 72 hours.

Through such an aging step, there is an advantage that the softening action of the seawater is better, the decomposition rate of the protein is further improved, the digestion is very good, and the functionality of the medicinal material is further exerted.

[Step of regulating the water rearing rate] (S120)

A moisture regeneration step (S120) is performed to adjust the water content of the aged seaweed to 13-15.5 parts by weight based on the total weight.

At this time, moisture content can be adjusted by using grain moisture meter, which has the advantage of improved texture and digestion rate.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.

<Examples>

Remove foreign matter and air-wash 40 Kg of the selected seawater to remove residual foreign matter. Air-circulated sterilizer The air-dried seawater was placed in a drier placed inside the sterilizer and dried and sterilized at a temperature of 37 ° C for 10 hours.

1, Piglet potatoes 1, Piglet potatoes 1, Piglet potatoes 1, Piglet potatoes 1, Mung bean sprouts 4, Arthropods 3, Papaya leaves 3, Pine needles 0.5, Gangwon 0.3, Ganoderma lucidum 0.5, Corn oil 0.2, Gugija 0.2, Licorice 0.5, Jujube 1, Hassuo 1, Baekbokryeong 1, Hutoe fruit 0.5, Sooyoungryong 3, Mulberry leaf 2, Yukunpi 1, Cinnamon 0.3, 0.05, and Pharm 0.2, and 51.05% by weight of purified water, and concentrated to a concentration of 63 Bricks to prepare 39.960 L of a herbal concentrate.

Lactobacillus bulgaricus, Lactobacillus acdophilus, Lactobacillus casei and Lactobacillus plantarum (Lactobacillus casei), which had been previously cultivated with 39.960 L of the herbal concentrate of the above 63 Bricks concentration, Lactobacillus planntarum), and cultured at 36 ° C for 32 hours to obtain 40 L of a complex active enzyme solution.

After drying and sterilization of the sterilized seawater for 3 minutes in 40 liters of the cultivated complex active enzyme solution, it was dewatered and aged at a temperature of 36 ° C for 36 hours. The enzymatically edible state according to one embodiment of the present invention was completed by adjusting the moisture content of the aged enzyme edible seawater to 15 wt% by using a water drier.

Table 1 shows the results of the tests commissioned by the Korea Food Research Institute (KAFRI) to analyze the nutritional components of the prepared seaweed (100 g).

[Table 1]

According to the results shown in Table 1, it can be seen that the seaweed prepared by the method of processing the seaweed using the complex fermentation enzyme solution is much better in nutritional quality than the general seaweed.

Table 2 shows the results of the investigation of residual pesticide and radiation contamination of the seaweed (100 g) produced by the above examples.

[Table 2]

As shown in the above Table 2, pesticides such as furosilazole, parcoubrazazole, parachion, and pendimethalin, radiation, and heavy metals such as lead, arsenic, cadmium, and mercury, Respectively.

Although the present invention has been described by way of example with respect to a seated state, since the present invention can be applied to white and red beans as it is, the present invention is also applicable to the white and red beans when the present invention is applied to the present invention.

It will be apparent to those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or scope of the invention as defined in the appended claims. It is self-evident to those who have.

Therefore, the above-described embodiments are to be considered as illustrative rather than restrictive, and the present invention is not limited to the above description, but may be modified within the scope of the appended claims and equivalents thereof.

S112: air cleaning step
S114: Dry sterilization step
S116: Inoculation step of conjugated fermentation enzyme solution
S118:
S220: Moisture control step

Claims (2)

Air cleaning the diaphragm (S112);
(S114) drying and sterilizing the washed seawater in the air cleaning step;
A step (S116) of inoculating the combined fermentation-active enzyme solution obtained by fermenting the herb and Bacillus bacteria with the dried sterilized seaweed;
Aging the frosted inoculated with the complex fermentation-active enzyme solution (S118);
(S120) adjusting the water content of the aged seaweed to 13 to 15.5 parts by weight,
In the step S116 of inoculating the complex active enzyme stock solution,
The herb concentrate was mixed with the culture medium of Bacillus bacteria,
A mixed solution of Bacillus subtilis culture medium and herbal concentrate is cultured and fermented to prepare a complex active enzyme stock solution,
Characterized in that it is carried out by immersing the salt in the complex active enzyme stock solution,
The above-
Is characterized in that it is at least one or a mixture of two or more selected from Lactobacillus bulgaricus, Lactobacillus acdophilus, Lactobacillus casei and Lactobacillus planntarum. A method for processing a seaweed using a complex fermentation enzyme solution.
The method according to claim 1,
The medicinal herb may be selected from the group consisting of Alaska pollack, Arugacea, Papaya leaf, Araliaceae, Araliaceae, Araliaceae, Araliaceae, Araliaceae, Rootstock, Araliaceae, Araliaceae, Mulberry bark, mulberry bark, mulberry bark, mulberry bark, mulberry bark, mulberry bark, mulberry berry, manure, jujube, bokryeong, mulberry, mulberry, mulberry, mulberry, gugija , Corn oil, dandelion, ginger tree, thistle, tea gruel, and husk.

Images