KR20180024155A - Rapid Manufacturing Method for Small Size Traditional Meju. - Google Patents

Abstract

The present invention relates to a rapid manufacturing method for small-sized traditional fermented soybean blocks, and more specifically, to a manufacturing method of fermented soybean blocks which comprises a step of cooling steamed grain materials including soybeans, a step of inoculating molds and bacteria into the grain material, a step of molding the mixture into a predetermined size, and a step of rapidly fermenting and rapidly drying the same.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a small traditional meju,

More particularly, the present invention relates to a method for producing a small traditional meju, which comprises cooling a raw material of a cereal including soybeans, inoculating the fungus and a bacterium, molding it into a predetermined size, ≪ RTI ID = 0.0 > Meju < / RTI >

Meju is classified into improved meju, which is fermented with soybean as the main raw material, fermented with fermented Korean meju and soybeans, and fermented with selected seeds after steaming or boiling raw materials (FOOD STANDARDS, Oct. 21, 2014 It is a raw material of various fermented foods such as soy sauce, soybean paste, and kochujang, which are indispensable traditional foods for Koreans. The soybean used in the manufacture of meju contains not only very good nutrition but also good quality because it contains moisture 8.6%, protein 40%, fat 18%, fiber 3.5%, ash 4.6%, pentanoic acid 4.4% and sugar 7% Because it contains a large amount of vegetable protein, atherosclerosis, can be eaten by people who are concerned about heart disease, and also has excellent functionality, such as smooth blood flow. Genistein, among the isoflavones contained in soybeans, reduces cancer cell proliferation and exhibits anticancer activity that promotes normal cell division. Iriflavone, a derivative of isoflavone, It is known that it inhibits absorption and at the same time increases bone density and prevents osteoporosis. These effective ingredients of soybeans will remain in the process of fermentation with soybean paste, soy sauce, etc. In addition, proteins are decomposed by the action of various microorganisms such as A. oryzae to produce various amino acids, and some amino acids A new antioxidant substance such as a substance on the melanoidin is produced by the reaction between the current and the saccharide. Soybean polyphenols and melanoidin substances produced during the fermentation process prevent sourness of unsaturated essential fatty acids such as linoleic acid in soy sauce and soybean paste.

Conventional traditional traditional meju production method first grows beans, crushes them, and shapes them into a certain shape. In this process, harmful fungi such as blue mold and black fungus and various harmful bacteria grow due to pollution of airborne bacteria in the air, which can degrade the quality of meju.

The conventional traditional meju and the method for producing the soup using the same are generally formed by forming the expanded soybean into a brick shape or elliptical shape and then weaving it with rice straw and hanging it for about 1 to 3 months in the atmosphere and then keeping it in salt water for 2 to 3 months It is a method of making soybean paste with miso paste and miso, which requires a manufacturing period of at least one year.

Conventional techniques for preparing meju and soybean using soybean paste include a process for producing meju using Bacillus subtilis (Korean Patent No. 10-0298490), a process for producing mushroom meju and bacillus meju, The speed of miso

(Korean Patent Laid-Open No. 10-200-10065061), a method of preparing meju using a mixed strain (Korean Patent Laid-Open No. 10-2011-0126447), a Korean traditional flavorful soup and its object (Korean Patent No. 10-1056546), a method for producing meju containing Hwang Kook-gum and Chungkukjang bacteria, a method for processing meju and meju prepared by the same (Korean Patent No. 10-1257039), a preparation of granule meju and its preparation (Korean Patent No. 10-1345514), Korean Meju (Korean Patent Publication No. 10-2014-0069999), soybean paste using soybean meal with excellent traditional flavor and color and method for preparing the same 10-1189968), a method for producing meju using mixed strain fermentation (Korean Patent Laid-Open No. 10-2014-0125742), a method for producing soybean paste using Hwang Kukyun Koji (Korean Patent Laid-Open No. 10-2011-0062398) Method of manufacturing meju and improvement method of Korean meal Method of producing yonghan miso and soy sauce and the like, but (Korea Patent Publication No. 10-2016-0079388 arc), to the

There is a difference in the technical composition of the traditional miniature Meju.

Korean traditional miso soy sauce and soy sauce are produced by Meju method using only soybean and fermented mainly by Bacillus subtilis and Hwang Kook - Kyun etc. Therefore, commercial miso soy sauce and soy sauce are different in terms of components and flavor. There is a possibility that harmful microorganisms will grow in the manufacturing process of Korean meju and degrade the quality of meju. Therefore, not only the quality of miso and soy sauce made by using them is deteriorated but also quality control is difficult. In addition, the traditional method of making traditional meju, in which the expanded soybeans are largely formed into a brick shape or an elliptic shape, is hanged in the air for about one to three months by weaving it with rice straw, is very poor in spatial and temporal efficiency.

It is an object of the present invention to provide a method of manufacturing a traditional Korean meju and a small traditional meju which is excellent in quality and easy in quality control while maintaining flavor of soybean paste and soy sauce made thereby.

In order to achieve the above-mentioned object, the present invention provides a method for producing a cereal grain, comprising the steps of: (a) cooling a raw material of a cereal grain and inoculating the yeast and Bacillus subtilis; (b) shaping the raw material of cereals inoculated with Bacillus subtilis and Bacillus subtilis to a size of 7 cm x 7 cm x 4 cm to 12 cm x 12 cm x 6 cm; And (c) fermenting the shaped grain stock under a constantly controlled humidity and temperature; And (d) drying the fermented Meju under constantly controlled humidity and temperature.

The miniature traditional meju of the present invention can be manufactured in a short time, thereby facilitating mass production and quality control. The soybean paste and soy sauce produced using this meju have an advantage in that excellent flavors of traditional Korean soybean paste and soy sauce can be uniformly maintained .

1 is a process for producing miniature traditional meju.

Hereinafter, the structure and effect of the present invention will be described in more detail with reference to examples. These examples are only examples of the present invention, and the scope of the present invention is not limited to these examples.

<Examples>

(1) After soaking, wash with distilled decoction for 4 to 12 hours, and boil it for 40 to 50 minutes at 105 ° C or higher using a pressure cooker, and cool to 20 to 30 ° C.

(2) Simultaneous inoculation of soy sauce soy sauce containing 0.10-0.15% (w / w) of soy sauce and Bacillus subtilis in the clean room or sterilized high-quality soybean is prepared and prepared with effective bacteria inoculated.

(3) The cooked soybeans inoculated with Hwang guk-gum and Bacillus subtilis were crushed to produce meju having a predetermined size and shape of 7 cm x 7 cm x 4 cm to 12 cm x 12 cm x 6 cm corresponding to 1/5 to 1/3 of the traditional meju size . At this time, the forming shape has a shape that is usually formed, and examples of the shape include a rectangular parallelepiped, a cylindrical shape, a circular shape, a spherical shape, and a donut shape.

(4-1) Meju is cultured for 48 hours in a sterilized high-humidity room with a humidity (RH) of 50 to 60% and a temperature of 28 to 32 ° C to produce meju with Hwanggi gonorrhoeae.

(4-2) The Meju is propagated through a step of breeding Bacillus subtilis for 72 hours in a sterilized high-humidity room with a humidity (RH) of 75 to 85% and a temperature of 40 to 50 ° C.

(5) The meju completed in the above step is dried at a moisture content (RH) of 20% or less and at a temperature of 25 캜 for 21 days to a meju moisture content of 10% or less.

Claims (3)

(a) preparing a cooked soybeans which has been soaked in soy sauce for 4 to 12 hours, boiled at 105 ° C or higher for 40 to 50 minutes using a pressure cooker, and then cooled to 20 to 30 ° C;
(b) Simultaneously inoculating the seeds of the cooked rice in an aseptic chamber or a sterilized high-seeded chamber so that the seeds of Hwang gukyun and Bacillus subtilis are contained in an amount of 0.10-0.15% (w / w) relative to the weight of the seeds of the cooked rice.
(c) milling the seeds of the inoculated seeds of Bacillus subtilis and Bacillus subtilis and forming meju into a predetermined size and shape of 7 cm x 7 cm x 4 cm to 12 cm x 12 cm x 6 cm corresponding to 1/5 to 1/3 of the traditional meju size ;
(d) propagating the meju in a sterile, high-humidity room having a humidity (RH) of 50 to 60% and a temperature of 28 to 32 ° C for 48 hours to produce meju with the propagation of Hwang gukjung;
(e) breeding Bacillus subtilis for 72 hours in a sterilized high-humidity room at a humidity (RH) of 75 to 85% at a temperature of 40 to 50 DEG C;
(f) drying the meju completed in the above step to a moisture content level of 10% or less for 21 days in an environment of a humidity (RH) of 20% or less and a temperature of 25 캜 for 21 days.
The method according to claim 1, wherein the mixed soybean seeds inoculated with Hwang gukyun and Bacillus subtilis are crushed to prepare meju with a predetermined size and shape of 7 cm x 7 cm x 4 cm to 12 cm x 12 cm x 6 cm corresponding to 1/5 to 1/3 of the traditional meju size Wherein the method comprises the steps of:
A meju characterized by being produced by the production method according to claim 1 or 2.

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