KR880002453B1 - Improved process for a ball of beam paste of ordinary soy - Google Patents

Abstract

A method for preparing improved soybean cake for traditional soybean sauce is described. Thus, 10 kg soybean was immersed into H2O at room temp. for 10 hr and steamed at 0.5 kg/cm2 for 30 min. The material was cooled to 30↿C, mixed with 2 g Aspergillus oryzae, fermented at 30-35↿C for 20 hr, and sprayed with 1 g Bacillus subtilis in 200 ml heated H2O to give 9.3 kg improved soybean cake after 30 hr.

Description

Manufacturing Method of Improved Meju for Traditional Soy Sauce Production

The present invention relates to a method for producing improved meju for producing conventional soy sauce, which can taste Korean unique flavor. In particular, the present invention is excellent in protein degrading power, no odor, and tastes traditional Korean flavor by staggering fermentation with Aspergillus oryzal and Bacillus subtilis or Bacillus natto. The present invention relates to a method for producing soybean meju.

Due to the use of wild bacteria in the conventional method of producing reclaimed meju, toxic substances such as mycotoxin are sometimes detected in the product meju, or they are extremely unhygienic or unscientific. As a result, the flavor had to be reduced.

Therefore, as a way of improving the disadvantages of such conventional meju, so-called "improved meju" manufactured using Hwang Kuk bacteria has come to market. In addition to improving the above-mentioned disadvantages of conventional meju, the modified meju was able to remove the odor that was always felt in conventional meju. However, Hwang Kuk-kyun is a type of mold used in making Japanese soy sauce. There was a drawback that it was not possible to get the flavor of the traditional soy sauce that Koreans have traditionally eaten since it has the flavor of Japanese soy sauce. Therefore, Japanese soy sauce is not suitable for cooking soup, which is essential for Koreans' diet, and this problem must be solved, considering that only traditional soy sauce boils up the taste of soup.

The present inventors took only the advantages of the conventional meju and improved meju as described above, and the result of the study on the method of producing meju, which is short in the production date, excellent in protein decomposition ability, and has no odor, and can utilize the advantages of the conventional meju. The present invention could be completed.

According to the present invention, a method of preparing improved meju for preparing conventional soy sauce is primarily washed in raw materials in a range of about 30 to 35 ° C. after the raw soybeans are washed, immersed, and cooked in a known manner, and cooled to about 30 ° C. to further add sulfuric acid bacteria. Fermentation is carried out until just before yellow spore engraftment; After adding and adding Bacillus subtilis or Bacillus subtilis to the second aged fermentation for about 20 to 30 hours in the domestic room in the range of about 40 to 45 ℃ under saturated humidity; It is composed of a step of drying to around 15% moisture content.

10 to 12 hours after charging the mixture with the addition of Rheum bacteria in cooked soybeans to the soup room, fever starts as the Rheum oyster germination germinates. At this time, it should be adjusted to 30 to 35 ℃ which is the most preferable temperature for the growth of the bacterium. Then, over time, white mycelium that can be identified with the naked eye is generated, and a unique scent of yellow bacteria is generated. As time passes, yellow spores grow, but the present invention is intended to add fermentation of Bacillus subtilis immediately before the growth of yellow spores. The time of engraftment of the yellow spores is somewhat different depending on the warmth and humidity and temperature conditions of the soup room, but it is preferable to adjust the conditions so that it is 15 to 20 hours after loading the room.

The meju prepared according to the present invention significantly increased the protease titer compared to the meju prepared using the H. pylori and Bacillus subtilis, respectively. In other words, the protease titers of Bacillus subtilis and Hwang Kyun meju were measured by the Kekayama method and were 2.83 and 3.01, respectively, while the protease titers of the mixed meju were 5.84. (Hookuk bacteria culture process 2.75; Bacillus subtilis culture process 4.27).

As such, the protease titer rapidly increases in the Bacillus cultivation process of the present invention because vitamins and free amino acids generated during the cultivation of the Bacillus bacterium act as nutrients of Bacillus subtilis and contribute to the growth of Bacillus subtilis. It can be used after roasting for the purpose of increasing the weight or for characterizing meju's products and mixing it with an appropriate amount of targent wheat or barley flour.

When the secondary fermentation is performed for about 20 to 30 hours after the addition of Bacillus subtilis, mutin is produced and the persistence of the mixture occurs.

The meju product of the present invention may be dried after grinding the mixture with a mill and shaping the meju prior to the moisture condition, but is usually dried as it is to maintain the soybean shape.

Strains used in the present invention can be used without distinction between type culture or wild culture.

The improved meju for producing soy sauce prepared according to the method of the present invention can be shortened significantly compared to 1 to 3 months, which is the manufacturing date of the conventional conventional meju, to about 2 to 3 days. In addition, the reproducibility of proliferating microorganisms is good, no toxic substances are detected, and odors as in conventional meju can be removed. In addition, when manufacturing soy sauce using the improved meju of the present invention, flavors inherent in conventional soy sauce can be obtained.

The invention is explained in more detail by the following examples.

Example 1

10 kg of the raw soybeans that had been removed and washed with water were immersed in water at room temperature for 10 hours, and then steamed for 30 minutes with 0.5 kg / cm 2 of steam and cooled to about 30 ° C. After adding and mixing 2 g of Rheum bacteria, the mixture was incubated at about 30 to 35 ° C. for 20 hours, and when white mycelium was grown, uniformly spray-mix the suspension of 1 g of Bacillus subtilis suspended in 200 ml of hot water, and then heated the temperature to 40 to 40 ° C under saturated humidity. The temperature was raised to 45 ° C. and maintained at this temperature for 30 hours. The blend was then dried to around 15% moisture content to obtain 9.3 kg (product A) of the inventive improved meju in soybean shape.

Example 2

In Example 1, the blend was ground to about 800 mesh with a milling machine immediately before drying the moisture, and then dried by air drying to obtain 9.6 kg (B product) of the present invention improved meju in the shape of a conventional meju.

Example 3

9.3 kg (C product) of improved meju was obtained in the same manner as in Example 1, except that the superbacterial fermentation was omitted and the yellow bacterium fermentation was continued until yellow spores were grown.

Example 4

An improved meju 9.3 kg (D product) was obtained in the same manner as in Example 1 except that the bacterium fermentation was omitted and only Bacillus subtilis was fermented.

Example 5

9 kg each of the meju products (A, B, C) prepared in Examples 1, 2, and 3 and the conventional meju prepared separately were used. It was prepared and subjected to the sensory test. The subjects of sensory evaluation were 12 people. ^{* * * *} , ^{* * *} , ^{* *} , ^* Test results are listed in Table 1 below.

TABLE 1

From the above test results, it can be seen that the improved meju of the present invention has an excellent effect in making soy sauce than the conventional meju as well as the improved meju made using only the yellow germ bacteria.

Example 6

Mixing meju mixed with 4.5 kg of H. pylori fermented meju prepared in Example 3 and 4.5 kg of Bacillus subtilis fermented meju prepared in Example 4, and 9 kg of the meju of the present invention, respectively, using conventional soy sauce (V) and (I) ), And the total nitrogen after 30 days, 60 days, and 90 days of manufacture was measured according to the Keltar Seed Method. The measurement results are listed in Table 2 below.

Table 2: Comparison of Total Nitrogen Amounts by Soy Sauce]

Claims (1)

The raw soybeans are immersed and washed with water in a known manner, cooled to about 30 ° C., and added with Aspergillus oryzal, and then fermented and fermented to the first in the domestic room in the range of about 30 to 35 ° C. until the yellow spores are grown. Bacillus subtilis or Bacillus natto is further added thereto, followed by secondary aging fermentation for about 20 to 30 hours in a domestic room in the range of about 20 to 45 ° C. under saturated humidity; A method for producing improved meju for producing conventional soy sauce, characterized by drying at about 15% moisture content.