KR20160063439A

KR20160063439A - Manufacturing method of fermented salt using hard boiled rice

Info

Publication number: KR20160063439A
Application number: KR1020140164947A
Authority: KR
Inventors: 이일구
Original assignee: 이일구
Priority date: 2014-11-25
Filing date: 2014-11-25
Publication date: 2016-06-07

Abstract

The present invention relates to a process for producing a fermented salt using a high-salt rice which is capable of producing a low-salt salt having a low specific gravity of sodium chloride by fermenting sun-salt with an ingrown rice cake or a rice cake with inoculated rice bran. A second step of inoculating koji molds into the rice cake, a third step of first fermenting the rice cake inoculated with the koji mold at 25 to 28 ° C for 2 to 3 days, Adding 25-35 parts by weight of salt to 100 parts by weight of the fermented product produced in the third step and then adding 75-80 parts by weight of water to 100 parts by weight of the mixture; And a fifth step of fermenting the mixture prepared in the fourth step for 5 to 7 days at 20 to 25 ° C.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing fermented salt using high-

More particularly, the present invention relates to a method for producing fermented salt using high solids, and more particularly, to a method for producing fermented salt using high solids in which low salt salt having low specific gravity of sodium chloride can be produced by fermenting sun- And a method for producing fermented salt.

Salt plays an extremely important role in adding the flavor of food as an indispensable essential seasoning in our dietary culture. In recent years, as the general public's interest in health has been heightened, efforts have been made to include natural vegetable ingredients in order to impart various nutrients and a variety of foods as well as functions of simply controlling salinity of salt.

Japanese Patent Laid-Open No. 10-0587713 and Japanese Patent Registration No. 10-0871669 disclose a sun-dried salt produced by using a kind of grass, which is a kind of grass that grows in the sea. In the registered patent No. 10- ), Bamboo salt which is brewed at a high temperature, and Japanese Patent Application Laid-Open No. 10-2003-0041291 disclose a loess salt prepared by sprinkling salt into a loess container.

However, since the bitterness of the green tea is directly contained in the salt, the sun-dried salt produced by the method disclosed in the registered patent No. 10-0587713 has a problem in that the taste is poor and the taste is poor when the food is prepared.

In addition, since bamboo salt is produced only when it is baked several times at a high temperature, dioxin, which is harmful to the human body, is produced during the baking process. Even in the case of the loess salt, the far-infrared ray can be released during the high-temperature firing, but the loess vessel is liable to withstand the fire when it is fired at high temperature, There is a problem that a soft and soft ocher can not be obtained.

DISCLOSURE Technical Problem Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a fermented salt production method and a fermented salt production method of fermenting salt of low sodium chloride having low specific weight of sodium chloride Method.

In order to accomplish the above object, the present invention provides a method for producing fermented salt using a rice cake, comprising: a first step of preparing a rice cake by immersing rice in water, A third step of firstly fermenting the rice cakes inoculated with the koji mold at 25 to 28 ° C for 2 to 3 days, adding 25 to 35 parts by weight of salt to 100 parts by weight of the fermented product produced in the third step A fourth step of adding 75 to 80 parts by weight of water to 100 parts by weight of the mixture, and a fifth step of fermenting the mixture prepared at the fourth step at 20 to 25 ° C for 5 to 7 days .

Further comprising a step of pulverizing and filtering the fermentation product obtained in the fifth step.

The nuruk mold inoculated in the second step is characterized in that any one of Aspergillus oryzae or Asp Luchuensis mut. Kawachii is selected or mixed.

The present invention can remove the harmful components contained in the salt by fermenting the salt with the salt and provide low-salt salt having a low specific weight of sodium chloride.

1 is a view illustrating a process for producing fermented salt using a rice cake according to the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

1 is a view showing a process for producing fermented salt using a rice cake according to the present invention.

As shown in Fig. 1, the present invention comprises a first step (S10) of producing a rice cake, a second step (S20) of inoculating an ingrown rice bran or a white rice bran into the rice cake, a third step (S30) A fifth step (S50) of fermenting the mixture, and a sixth step (S60) of pulverizing and filtering the mixture.

Hereinafter, the step of preparing fermented salt using the high-fat rice according to the present invention will be described in more detail.

1. Process for manufacturing rice cake (first process)

Rinse the rice thoroughly and immerse at 20 ° C or higher for 2 to 3 hours. The soaked rice is taken out, and the water is removed for 1 to 2 hours using a sieve. The sake is then steamed in a steamer or a syringe for 40 minutes and then cooled to 35 to 40 degrees Celsius to prepare a rice cake.

2. Inoculation of Aspergillus oryzae or Asp Luchuensis mut. Kawachii (second step)

0.25-0.5 parts by weight of koji molds are added to 100 parts by weight of the highball prepared in the first step, in the step of inoculating koji mold to the koji.

When the koji mold is mixed with less than 0.25 parts by weight of the koji mold, saccharification may not be sufficiently performed. When the koji mold is mixed with the koji mold in an amount exceeding 0.5 part by weight, abnormal fermentation may occur during the koji fermentation.

Aspergillus oryzae and Asp Luchuensis mut. Kawachii may be selected or mixed to inoculate the koji mold.

3. Primary fermentation process (third process)

In the second step, the rice cake inoculated with the koji mold is fermented.

Fermentation should be carried out at 25 ~ 28 ℃ for 2 ~ 3 days, and the temperature should be kept at 38 ~ 40 ℃ for 4 ~ 5 hours. Lt; / RTI >

If the fermentation time is less than 2 days, the koji mold inoculated into the rice does not sufficiently ferment, and if the fermentation time exceeds 3 days, the koji mold inoculated in the koji may cause abnormal fermentation.

4. Mixing process of salt and water (fourth step)

25 to 35 parts by weight of salt is added to 100 parts by weight of the fermentation product produced in the primary fermentation step, and 75 to 80 parts by weight of water is added to 100 parts by weight of the mixture.

The amount of water to be added is preferably 75 to 80 parts by weight of water. When it is added in an amount of less than 75 parts by weight based on 100 parts by weight of the mixture, fermentation efficiency may be lowered due to high viscosity, and when added in excess of 80 parts by weight, It is not economical since the fermentation takes a long time.

The water is preferably boiled and cooled. This is for eliminating the germs present in the water, and if the germs are present, fermentation may not be performed smoothly.

The salt is not particularly limited, such as a salt with a sun salt, an iron salt or a purified salt, but preferably a salt of the sun is used.

5. Second fermentation process (fifth process)

The mixture prepared in the mixing process of the salt and water is fermented.

The fermentation is carried out at 20 to 25 ° C for 5 to 7 days with stirring in 20 to 24 hours by adding the mixture to a container having a lid covered with a breathable lid.

The fermentation period is preferably 5 to 7 days. If the fermentation period is less than 5 days, the fermentation efficiency may not be high enough and the fermentation may not be sufficiently performed. If the fermentation period exceeds 7 days, the fermentation efficiency is almost the same as the case where the fermentation period is less than 5 days.

The fermentation temperature is preferably 20 to 25 ° C. If the fermentation temperature is lower than 20 ° C, the fermentation does not sufficiently take place or the fermentation takes a long time, which is inefficient, The acetic acid fermentation proceeds due to the action of the acetic acid bacteria in the air, and it is possible to remove odor and already.

6. Crushing and Filtration Process (Sixth Process)

The fermentation product obtained in the fifth step is pulverized to obtain a fermentation broth containing a solid content.

The pulverization of the fermented product is intended to obtain a fermentation broth in which the solid content contained in the fermentation product is finely pulverized so that a dilute, high-purity liquid is not separated.

Thereafter, the pulverized fermentation broth is taken out of the vessel and filtered to produce fermentation salt.

The filtration step is for removing impurities from the fermentation broth through the second fermentation step, and the method is not limited as long as the filtration is a method capable of removing impurities. For example, the particles can be filtered using a surface or nylon, or can be filtered using a freezing filtration method, a centrifugal separation method, or the like.

Claims

A first step of immersing the rice, then heating and cooling the rice to prepare a rice cake;
A second step of inoculating koji molds into the rice cakes;
A third step of fermenting the rice germ inoculated with the koji mold for 2 to 3 days at 25 to 28 ° C;
Adding 25-35 parts by weight of salt to 100 parts by weight of the fermentation product prepared in the third step and then adding 75-80 parts by weight of water to 100 parts by weight of the mixture; And
A fifth step of subjecting the mixture prepared in the fourth step to secondary fermentation at 20 to 25 DEG C for 5 to 7 days;
&Lt; RTI ID = 0.0 > 1. &Lt; / RTI >

The method according to claim 1,
Further comprising the step of pulverizing and filtering the fermentation product obtained in the fifth step.

3. The method according to claim 1 or 2,
Wherein the koji mold inoculated in the second step is selected or mixed with Aspergillus oryzae or Asp Luchuensis mut. Kawachii.