KR970064431A

KR970064431A - Meju capable of industrial mass production

Info

Publication number: KR970064431A
Application number: KR1019960054018A
Authority: KR
Inventors: 박정웅; 정헌웅; 김재철; 남선화; 공운영
Original assignee: 손경식; 제일제당 주식회사
Priority date: 1996-03-18
Filing date: 1996-11-14
Publication date: 1997-10-13

Abstract

본 발명은 삶은 대두에 바실러스속 세균을 접종시켜 3㎝×3㎝×5㎝-15㎝×15㎝×25㎝(H×D×W) 크기의 블럭으로 성형하고 온도 25 내지 35℃, 상대습도 5O 내지 80%에서 5 내지 25일간 발효시켜 제조된 세균메주, 삶은 대두에 사카로마이세스속, 자이고사카로마이세스속 효모를 접종시켜 3㎝×3㎝×5㎝-15㎝×15㎝×25㎝ (H×D×W) 크기의 블럭으로 성형하고 온도 25 내지 35℃, 상대습도 5O 내지 80%에서 5 내지 25일간 발효시켜 제조된 효모메주, 삶은 대두에 아스퍼질러스속, 무코르속, 라이조푸스속, 엡시디아속 사상균을 각각 또는 혼합 점종시켜 3㎝×3㎝×5㎝-l5㎝×15㎝×25㎝(H×D×W) 크기의 블럭으로 성형하고 온도 25 내지 35℃, 상대습도 5O 내지 60%에서 7 내지 25일간 발효시킨 후, 온도30 내지 50℃, 상대습도 3O 내지 50%에서 7 내지 14일간 단계적으로 건조시키거나, 25 내지 35℃, 상대습도 5O 내지 60%에서 15 내지 24일간 발효시켜 제조된 1종 이상의 사상균메주를 혼합조성하여 제조되는 메주에 관한 것이다.The present invention is inoculated Bacillus bacteria to boiled soybeans formed into blocks of the size of 3cm × 3cm × 5cm-15cm × 15cm × 25cm (H × D × W), and the temperature is 25-35 ° C., relative humidity. Bacteria meju prepared by fermentation at 5 to 80% for 5 to 25 days, boiled soybeans inoculated with yeasts of genus Saccharomyces and genus Saccharomyces, 3cm × 3cm × 5cm-15cm × 15cm × Yeast meju prepared by molding into blocks having a size of 25 cm (H × D × W) and fermented for 5 to 25 days at a temperature of 25 to 35 ° C. and a relative humidity of 50 to 80%, aspergillus, boiled sour, Lyzopus genus and Epsidia genus filamentous fungi were mixed or mixed with each other and molded into blocks of 3 cm x 3 cm x 5 cm-15 cm x 25 cm (H x D x W), and the temperature was 25 to 35 ° C. After fermentation for 7 to 25 days at a relative humidity of 50% to 60%, stepwise drying at a temperature of 30 to 50 ° C and a relative humidity of 30 to 50% for 7 to 14 days, or 25 to 35 ° C, Daeseup also it relates to a filamentous fungus Meju least one prepared by the fermentation of 15 to 24 days at 5O to 60% in Meju is prepared by mixing the composition.

Description

Meju capable of industrial mass production

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims

Bacterial meju prepared by inoculating and fermenting Bacillus bacteria in boiled soybean, yeast meju prepared by inoculating and fermenting yeast of genus Saccharomyces, Zygo saccharomyces, and boiled soybean Meju prepared by mixing one or more of the filamentous fungi meju prepared by inoculation, fermentation or fermentation of the filamentous fungus or by fermentation stepwise.

According to claim 1, Bacterial meju prepared by inoculating Bacillus genus bacteria in boiled soybeans at a temperature of 30 to 35 ℃, relative humidity 50 to 60% for 5 to 25 days, Saccharomyces genus, Zaigosaka Yeast meju prepared by inoculating the yeast strain of Romances and fermentation for 5 to 25 days at a temperature of 25 to 35 ℃, relative humidity 50 to 60%. Boiled soybeans are inoculated with Aspergillus, Mucor, Lysopus and Epsidia filamentous fungi, respectively, or inoculated, and fermented at temperatures of 25 to 35 ° C and relative humidity of 50 to 60% for 7 to 25 days, followed by temperature of 30 to 50 ° C. , Meju prepared by mixing at least one filamentous fungus meju prepared by stepwise drying for 7 to 14 days at a relative humidity of 30 to 50%.

According to claim 1, Bacterial meju prepared by inoculating Bacillus genus bacteria in boiled soybeans at a temperature of 25 to 35 ℃, relative humidity 60 to 80% for 5 to 15 days, Saccharomyces genus, gyro Yeast meju, inoculated with Gosakaromys spp. Yeast, fermented for 5 to 15 days at a temperature of 25 to 35 ° C. and a relative humidity of 60 to 80%, aspergillus, boiled soybean, mucor, lycopus, and epsi Meju prepared by mixing at least one filamentous fungus meju prepared by inoculating each filamentous fungus individually or mixed and fermenting at 25 to 35 ° C. and a relative humidity of 50 to 60% for 15 to 24 days.

The meju according to claim 3, wherein the meju is produced by molding into blocks having a size of 3 cm x 5 cm x 7 cm-5 cm x 10 cm x 15 cm (H x D x W) after inoculation.

The method according to any one of claims 1 to 3, wherein the Bacillus bacteria are Bacillus subitilis, Bacillus megaterium, Bacillus licheniformis, Bacillus pumilus ) And Bacillus natto.

The method according to any one of claims 1 to 3, wherein the genus yeast is Zygosaccharomyces rouxii and the genus Saccharomyces yeast is Saccharomyces cerevisiae. Meju.

The method according to any one of claims 1 to 3, wherein the filamentous fungus of the genus Aspergillus is Aspergillus oryzae, Aspergillus foetidus, Aspergillus kawachii, It is at least one selected from Aspergillus niger and Aspergillus usamii, and the Mucobacterial fungi are Mucor circinelloides f griseocyarns, Mukor oxyeye (Mucor rouxii), Mucor circinelloides f cir-cinelloides, Mucor racemosus and Mucor abundans, at least one selected from Filamentous fungi are Rhizopus oryzae, Rhizopus stolonifer, Rhizopus delemar, and Rhizopus oligospor us) is at least one selected from the group, and the filamentous fungus of the genus Epsia is characterized in that at least one selected from Absidia corymibifera, Absidia glauca (Absidia glauca) and Epsidia spinosa (Absidia spinosa) .

The meju according to any one of claims 1 to 3, wherein the meju, yeast meju, and filamentous meju are mixed in a weight ratio of 20-60: 1-5: 30-75.

The method according to claim 8, wherein the bacterial meju, yeast meju, Aspergillus filamentous meju, Mucor filamentous meju, Lyzopus filamentous meju, Epsildia filamentous meju are 20-60: 1-5: 20-60: 5- Meju mixed in a weight ratio of 20: 5-20: 5-15.

※ Note: The disclosure is based on the initial application.