Manufacturing method of brick-shaped fermented soybean lump by fermentation human microbiome and Aspergillus oryzae

• Main Authors: JANG, SANG KWON, PARK, MYUNG JU, IM, JUNG SIK
• Format: Patent
• Language: English; Korean
• Published: 02.04.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention comprises: a first step of washing soybeans with water, removing foreign materials therefrom, and immersing the soybeans in water; a second step of steaming the soybeans in a pressure steamer to produce steamed soybeans, and cooling the steamed soybeans to produce steamed beans; a third step of inoculating the cooled steamed beans with a thorough mixture of beneficial bacteria and Aspergillus oryzae in a fermentation room, followed by fermentation; a fourth step of triturating the steamed beans, fermented after being inoculated with beneficial bacteria and Aspergillus oryzae, to mold the same as fermented soybean lumps having a fixed size and shape; and a fifth step of drying the molded fermented soybean lumps. The present invention can produce the soybean pastes with sufficiently propagated hygienically safe and helpful beneficial bacteria and Aspergillus oryzae, and thus can produce soy sauces and fermented soybean pastes having reduced odor of ammonia and amines, compared with soy sauces and fermented soybean pastes made with traditional fermented soybean lumps; can produce fermented soybean lumps of uniform quality and produce fermented soybean pastes and soy sauces of uniform quality by using the fermented soybean paste lumps; and produces fermented soybean paste lumps of smaller sizes than the conventional fermented soybean paste lumps, and thus has the significant effect of reducing the production time. 본 발명은 대두를 수세하고 이물질을 제거한 후, 물에 담그어 불리는 제1단계; 가압증숙기에서 증자하여 찐대두를 만든 다음 냉각시켜 증숙콩을 준비하는 제2단계; 상기 냉각된 증숙콩을 발효실에서 유인균과 황국균을 골고루 혼합한 후 접종하여 발효시키는 제3단계; 상기 유인균과 황국균이 접종되어 발효된 증숙콩을 마쇄하여 일정크기와 모양을 가지는 메주로 성형하는 제4단계; 상기 성형된 메주를 건조하는 제5단계;로 이루어지는 것으로, 본 발명은 본 발명은 위생적으로 안전하고 유용한 유인균과 황국균이 충분히 번식된 메주를 만들 수 있으므로, 전통 메주로 만든 간장 및 된장에서보다 암모니아 및 아민 등의 악취가 덜 나는 간장 및 된장을 만들 수 있으며, 품질이 균일한 메주를 생산할 수 있고, 상기 메주를 사용하여 품질이 균일한 된장, 간장을 만들 수가 있으며, 기존의 메주에 비하여 작은 크기의 메주를 만들게 되므로 제조기간이 단축되는 현저한 효과가 있다.