KR20210123902A - Method of manufacturing block of fermented soybeans using mixed grain coating solution - Google Patents

Abstract

The present invention relates to a method for manufacturing fermented soybean blocks using a mixed grain coating solution, which can completely block harmful substances from the outside for preventing propagation of harmful bacteria and rancidity to manufacture fermented soybean blocks. According to the present invention, the method comprises: a first step of washing soaked soybeans and filtering out impurities; a second step of pressure-steaming and settling the washed soybeans; a third step of cooling the steamed soybean and inoculating the same with Aspergillus oryzae; a fourth step of crushing the soybeans inoculated with Aspergillus oryzae and molding the crushed soybeans into fermented soybean blocks of predetermined size and shape; a fifth step of primarily drying the molded fermented soybean blocks at a low temperature and secondarily drying the fermented soybean blocks at a higher temperature; a sixth step of fermenting the secondarily dried fermented soybean blocks and performing tertiary drying; and a seventh step of primarily coating the tertiarily dried fermented soybean blocks with a grain mixture coating solution and performing fourth drying.

Description

Method of manufacturing meju using mixed grain coating solution {Method of manufacturing block of fermented soybeans using mixed grain coating solution}

The disclosed disclosure relates to a method of manufacturing meju, which is a basic material for dipping soy sauce, soybean paste, and red pepper paste.

Unless otherwise indicated herein, the contents described in this identification are not prior art to the claims of this application, and the description in this identification is not admitted to be prior art.

Meju refers to soybeans that are boiled soft and then crushed and dried. Meju is a basic ingredient for making soy sauce and is one of the representative fermented foods. Meju is made by fermenting soybeans, and the unique taste and aroma of the protein contained in soybeans is decomposed by microorganisms to determine the quality of the intestine.

The process of soybean soup usually consists of sorting beans, washing them, soaking beans in water, cooking beans, crushing boiled beans, molding, surface curling, and floating.

There are several problems with the above traditional process of making soybeans. First, in the process of drying meju, the surface of meju is excessively dried and a crevice is generated on the surface, and harmful mold or pollutants penetrate into the gap, causing carcinogenic substances or sanitary problems. In addition, there is a problem that soybean may be discolored or fermentation may be difficult due to the contact of oxygen with this gap. In addition, in the process of floating meju and fermenting it, there is a problem that toxins may be generated in meju due to harmful fungi such as blue mold and black mold floating in the air.

As an example of meju and its manufacturing method for solving the above problems,

Korean Patent Laid-Open Publication No. 1020020092631 (published on December 12, 2002) discloses an inner layer 10 made in a certain shape after steaming and crushing soybeans; Meju, which is formed to cover the surface of the inner layer 10 with a certain thickness, and comprises an outer layer 20 inoculated with fermented bacteria to steamed and crushed soybeans is disclosed.

In addition, Korean Patent Publication No. 1020180032772 (published on April 2, 2018) discloses a first step called immersion in water after washing soybeans and removing foreign substances; a second step of preparing steamed soybeans by steaming in a pressurized steamer to make steamed soybeans; a third step of inoculating and fermenting the cooled steamed soybeans by evenly mixing bait bacteria and Hwangguk bacteria in a fermentation chamber; A fourth step of grinding the fermented steamed soybeans inoculated with the euin-bacterium and Hwangguk-gyun to form meju having a predetermined size and shape; A fifth step of drying the molded meju is disclosed a method for manufacturing brick meju by fermentation of yuin-gyun and hwangguk-gyun, characterized in that it consists of.

The Meju and Meju manufacturing method may have the advantage of being hygienic and uniformly manufactured in quality compared to Meju made in a traditional way. However, Korean Patent Publication No. 1020020092631 (published on December 12, 2002) has a problem that only the outer layer contains fermented bacteria, so that it cannot be fermented evenly to the inside of meju, and Korean Patent Publication 1020180032772 (published on April 2, 2018) does not completely block the cracking of the surface. There is a problem that it cannot.

Patent Document 1: Patent Publication 1020020092631 (published on December 12, 2002) Patent Document 2: Patent Publication 1020180032772 (published on April 2, 2018)

An object of the disclosed invention is to provide a method for producing meju using a grain mixture coating solution that can completely block harmful substances from the outside to prevent the propagation and rancidity of harmful bacteria.

In addition, it is not limited to the technical problems as described above, and it is obvious that another technical problem may be derived from the following description.

The disclosed contents include a first step of washing the soaked soybeans and filtering out impurities, a second step of pressure steaming and steaming the washed soybeans, a third step of cooling the steamed soybeans and inoculating the soybeans with Hwangguk-gyeong, the above A fourth step of crushing soybeans inoculated with Hwangguk-gyun and then molding it into meju of a certain size and shape, a fifth step of drying the molded meju first at a low temperature and then second drying at a higher temperature, the second dry meju A method of manufacturing meju using a grain mixed coating solution comprising a sixth step of fermenting and tertiary drying, and a seventh step of first coating the tertiary dried meju with a grain mixed coating liquid and then drying the fourth as an example. present.

According to the characteristics of the disclosed contents, the grain mixture coating solution is prepared by mixing 50 parts by weight of glutinous rice flour and 50 parts by weight of raw soybean flour in boiled soybean water and boiling.

According to the method for manufacturing meju using a grain mixture coating solution according to an embodiment of the disclosure, there is an advantage in that meju can be manufactured by completely blocking harmful substances from the outside to prevent the propagation of harmful bacteria and rancidity.

Effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description of the claims.

1 and 2 are flowcharts of a method for manufacturing meju using a grain mixture coating solution according to an embodiment of the disclosed subject matter.
3 and 4 are meju prepared by the method for manufacturing meju using the disclosed grain mixed coating solution.

Hereinafter, with reference to the accompanying drawings, the configuration and effects of preferred embodiments of the disclosed contents will be described. For reference, in the following drawings, each component is omitted or schematically illustrated for convenience and clarity, and the size of each component does not reflect the actual size. In addition, the same reference numerals refer to the same components throughout the specification, and reference numerals for the same components in individual drawings will be omitted.

As shown in FIG. 1 , the method for manufacturing meju using a grain mixture coating solution according to an embodiment of the present disclosure includes a first step (S1) of immersing and washing soybeans, a first step of pressure steaming and steaming the soybeans. 2nd step (S2), 3rd step (S3) of cooling soybeans and inoculating Hwanggukgyun, 4th step (S4) of crushing and molding soybeans, 5th step of primary drying and secondary drying of the molded soybean (S5), a sixth step (S6) of first coating meju with a grain mixture coating solution and then third drying (S6), and a seventh step (S7) of fermenting meju.

The first step (S1) is a step of washing the soaked soybeans and filtering out impurities. In the first step (S1), 2 kg of soybeans are soaked in water for 12 to 15 hours and washed to remove foreign substances. The length of time for soaking soybeans can be adjusted according to the amount of soybeans. At this time, the soaking time can be shortened by soaking the soybeans in lukewarm water.

Here, if the soybeans are soaked for a short time, it may be difficult to mold the soybeans because the soybeans that have been raised later are still hard. Conversely, if soybeans are soaked for a long time, the unsaturated fatty acids in the soybeans may be dissolved and the nutrients of the soybeans may be lost. Therefore, it is desirable to soak 2 kg of soybeans in water for 12 to 15 hours.

The second step (S2) is a step of pressure steaming and steaming the soybeans. In the second step (S2), the soybeans are put in the same weight part of water and pressure-steamed for 30 minutes, and steamed for 20 minutes.

Here, if meju is made with soybeans that have not been steamed, it may be difficult to form meju due to lack of tenacity between soybeans. Conversely, excessive steaming of soybeans can lead to loss of nutrients by decomposing useful proteins. Therefore, it is preferable to pressure-steam 2 kg of soybeans in 2 liters of water for 30 minutes and steam for 20 minutes.

The third step (S3) is a step of cooling the steamed soybean and inoculating the yellow chrysanthemum bacteria. In the third step (S3), cold air is applied to the steamed soybeans to make it below 40°C, and 0.5% of the amount of soybean is inoculated with Hwangguk-gyun.

The optimum temperature for the propagation of Hwanggukgyun is about 35℃, and if the steamed soybean is cooled less or excessively, it is not suitable for the propagation of Hwanggukhyeok. Therefore, it is desirable to cool the steamed soybean to 25°C or higher and 40°C or lower.

When inoculating the soybean, an appropriate amount of the soybean is inoculated. Inoculation of a small amount of Hwanggukgyun cannot properly ferment soybeans, and inoculating a large amount of Hwanggukgyun is not efficient due to waste of Hwanggukgyun.

The fourth step (S4) is a step of crushing the soybeans inoculated with Hwanggukgyun and then molding it into meju of a certain size and shape. In the fourth step, it is preferable to shape the crushed soybean into a circle having a diameter of 7 cm. At this time, the shape of the molded meju may be a circle, a rectangular parallelepiped, a cube, or the like.

In order to propagate well as an aerobic bacteria, Hwanggukgyun must be in contact with the air while the meju is dried and fermented. Therefore, it is necessary to mold the meju into an appropriate size so that it can be in contact with the air smoothly. If the meju is too large, it may not only be difficult to make contact with the air, but it may also take a long time to dry the meju, and it may be difficult to control the temperature and humidity of the meju. Therefore, it is preferable to form a circle with a diameter of 7 cm.

The fifth step (S5) is a step of primary drying the molded meju at a low temperature and then secondary drying at a higher temperature than that.

As for the primary drying, it is preferable to dry the molded meju in a moisture-free environment at 15° C. for 48 hours. The primary drying of meju at low temperature is to minimize cracking of the surface of meju during the drying process of meju.

Secondary drying is preferably dried for 48 hours in a dry environment of 45 ℃ or more and 50 ℃ or less of the first dried meju.

Drying the meju in this way is to prevent the growth of harmful bacteria on the surface of the meju. If soybeans are dried less and the moisture content is high, bacteria and mold can grow in the meju and produce toxins. Conversely, if meju is dried excessively, it may interfere with the fermentation of meju. Therefore, it is preferable to properly dry it under the conditions described above.

The sixth step (S6) is a step of fermenting the second dried meju and third drying.

It is preferable to ferment the secondary dried meju for 7 days in an environment with a temperature of 28°C or higher and 32°C or lower and a humidity of 80%. At this time, if the fermentation temperature or humidity is too high, bacteria may multiply and the meju may rot.

For the third drying, it is preferable to dry the fermented meju in a moisture-free environment of 45°C or higher and 50°C or lower for 24 hours.

The seventh step (S7) is a step of first coating the tertiary dried meju with a grain mixture coating solution and drying the fourth. By coating meju with the grain mixed coating solution, the grain mixed coating solution fills the gaps on the surface of the meju and completely blocks the meju from external oxygen and harmful bacteria.

The grain mixture coating solution can be made by mixing 50 parts by weight of glutinous rice flour and 50 parts by weight of raw soybean flour in boiled soybean water and boiling. Alternatively, it can be made by mixing 50 parts by weight of black rice powder and 50 parts by weight of raw soybean powder in boiled soybean water and boiling it. It is because it is easy in terms of nutrition and accessibility to use glutinous rice flour or black rice flour together with raw soybean flour as a coating solution.

Since glutinous rice contains prolamin, vitamin D, and vitamin E, it has the effects of preventing gastrointestinal diseases and preventing aging. Black rice contains anthocyanin, vitamin D, vitamin E, etc., so it has antioxidant and anti-aging effects. Therefore, meju coated with a grain mixture coating solution prepared by mixing glutinous rice flour or black rice flour with raw soybean flour is nutritionally superior to conventional meju.

In addition, glutinous rice and black rice are easy to obtain in the market and have the advantage that anyone can use them.

For the fourth drying, it is preferable to dry the first coated meju in a moisture-free environment of 45°C or higher and 50°C or lower for 12 hours. It is preferable that meju has an internal moisture content of 20% and an external moisture content of 12% through the fourth drying.

As shown in Figure 2, in another embodiment of the disclosed content, an eighth step (S8) of second coating the meju prepared through the seventh step (S7) with boiled soybean water and then drying the fifth step (S8) is further performed. include

The eighth step (S8) is a step of second coating the fourth dried meju with boiled soybean water, followed by a fifth drying step.

It is preferable to boil soybeans in boiling water for 1 hour to increase the viscosity. The longer the soybean is boiled, the higher the viscosity increases. If boiled for less than 1 hour, the viscosity is less and the soybean cannot be coated, and even if boiled for more than 1 hour, it becomes hard and cannot be coated.

For the fifth drying, it is preferable to dry the second coated meju in a moisture-free environment of 45°C or higher and 50°C or lower for 72 hours. It is desirable that meju has an internal moisture content of 20% and an external moisture content of 12% through the fifth drying.

3 shows meju prepared by mixing 50 parts by weight of glutinous rice flour and 50 parts by weight of raw soybean flour with boiled soybean water in the seventh step (S7) and coating with a grain mixture coating solution made by boiling, FIG. 4 is the seventh step It shows meju prepared by mixing 50 parts by weight of black rice flour and 50 parts by weight of raw soybean flour in boiled soybean water in (S7) and coating it with a grain mixture coating solution made by boiling.

Although the preferred embodiment of the present invention has been described with reference to the accompanying drawings, the embodiments described in the present specification and the configuration shown in the drawings are only the most preferred embodiment of the present invention and represent all of the technical spirit of the present invention. Therefore, it should be understood that there may be various equivalents and modifications that can be substituted for them at the time of filing the present application. Therefore, the embodiments described above are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims rather than the detailed description, and the meaning and scope of the claims and their All changes or modifications derived from the concept of equivalents should be construed as being included in the scope of the present invention.

S1 Step 1
S2 Step 2
S3 Stage 3
S4 Step 4
S5 Step 5
S6 Step 6
S7 Step 7
S8 Step 8

Claims (13)

A first step of washing the soaked soybeans and filtering out impurities;
a second step of pressure-steaming the washed soybeans and steaming;
a third step of cooling the steamed soybean and inoculating with Hwanggukgyun;
a fourth step of crushing the soybeans inoculated with Hwangguk-gyun and then molding it into meju of a certain size and shape;
A fifth step of primary drying the molded meju at a low temperature and secondary drying at a higher temperature;
A sixth step of fermenting the second dried meju and then drying the third;
A method of manufacturing meju using a grain mixed coating solution comprising a; a 7th step of first coating the tertiary dried meju with a grain mixed coating solution and then drying the fourth.
The method according to claim 1,
Method for producing meju using a grain mixture coating solution further comprising the 8th step of second coating the fourth dried meju with boiled soybean water and then drying the fourth.
The method according to claim 1 or 2,
In the second step, 100 parts by weight of soybeans are pressure-steamed in 100 parts by weight of water for 30 minutes, and steamed for 20 minutes.
The method according to claim 1 or 2,
The third step is a method of producing meju using a grain mixture coating solution, characterized in that the steamed soybean is cooled to 40° C. or less by applying cold air, and inoculated with Hwangguk-gyun by 0.5% of the amount of soybean.
The method according to claim 1 or 2,
The fourth step is a method of manufacturing meju using a grain mixture coating solution, characterized in that the crushed soybean is molded into a circle having a diameter of 7 cm.
The method according to claim 1 or 2,
The primary drying is drying the molded meju in a moisture-free environment at 15°C for 48 hours, and the secondary drying is drying the first-dried meju in a moisture-free environment at 45°C or higher and 50°C or lower for 48 hours. Method for manufacturing meju using mixed coating solution.
The method according to claim 1 or 2,
The fermentation is a method for producing meju using a grain mixture coating solution, characterized in that the secondary dried meju is fermented for 7 days in an environment with a temperature of 28°C or more and 32°C or less and a humidity of 80%.
The method according to claim 1 or 2,
The tertiary drying is a method of manufacturing meju using a grain mixture coating solution, characterized in that the fermented meju is dried for 24 hours in a moisture-free environment of 45°C or higher and 50°C or lower.
The method according to claim 1 or 2,
The grain mixed coating solution is a method of manufacturing meju using a grain mixed coating solution, characterized in that it is prepared by mixing 50 parts by weight of glutinous rice flour and 50 parts by weight of raw soybean flour in boiled soybean water.
The method according to claim 1 or 2,
The grain mixed coating solution is a method of producing meju using a grain mixed coating solution, characterized in that it is prepared by mixing 50 parts by weight of black rice flour and 50 parts by weight of raw soybean flour in boiled soybean water.
The method according to claim 1 or 2,
The fourth drying is a method for producing meju using a grain mixture coating solution, characterized in that the first coated meju is dried for 12 hours in a moisture-free environment of 45°C or higher and 50°C or lower.
The method according to claim 1 or 2,
The boiled soybean water is a method for producing meju using a grain mixture coating solution, characterized in that the viscosity is increased by boiling water in which the beans are boiled for 1 hour.
The method according to claim 1 or 2,
The fifth drying is a method for producing meju using a grain mixture coating solution, characterized in that the second coated meju is dried for 72 hours in a moisture-free environment of 45°C or higher and 50°C or lower.

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