METHODS FOR MANUFACTURING THE FERMENTED SOYBEANS CONTAINING ASPERGILLUS ORYZAE, ASP. SOJAE AND BACILLUS NATTO, B. SUBTILIS AND PROCESSING METHOD THE FERMENTED SOYBEANS USING THEREOF
WONKWANG UNIVERSITY CENTER FOR INDUSTRY-ACADEMY COOPERATION;원광대학교산학협력단
发明人:
KIM, JOONG MAN,김중만
申请号：
KR1020110028992
公开号：
KR1020120110846A
申请日:
2011.03.30
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: Fermented soybean blocks containing Aspergillus oryzae and Bacillus subtilis, and producing and processing methods thereof are provided to offer excellent fermentation property of the Aspergillus oryzae and Bacillus subtilis to the fermented soybean blocks. CONSTITUTION: A producing method of fermented soybean blocks containing Aspergillus oryzae and Bacillus subtilis comprises the following steps: culturing the pure Aspergillus oryzae and Bacillus subtilis to obtain a granular Aspergillus oryzae mold starter and a powder type fermented soybean starter； soaking soybean in water for 12-24 hours, steaming the soybean at 110 deg C for 15-30 minutes, and cooling the soybean at 25-35 deg C； injecting the granular Aspergillus oryzae mold starter and the powder type fermented soybean starter； to the steamed soybean in a sterile room or a sterilized koji room； grinding the steamed soybean before molding the soybean blocks； growing the Aspergillus oryzae in the soybean blocks at 25-35 deg C for 35-48 hours in 60-70% humidity； and drying the fermented soybean blocks, and spraying water to the fermented soybean blocks for growing the Bacillus subtilis at 40-50 deg C for 30-48 hours in 70-90% humidity. [Reference numerals] (AA) Culturing Aspergillus oryzae and Bacillus subtilis； (BB) Preparing soybeans； (CC) Washing and water-soaking； (DD) Steaming； (EE) Mixing； (FF) Molding soybean blocks； (GG) Growing the Aspergillus oryzae； (HH) Growing the Bacillus subtilis； (II) Finish본 발명은 메주의 제조방법에 관한 것으로서, 보다 상세하게는 된장, 간장 주성분인 단백질 및 탄수화물을 가수분해하는 protease 및 amylase 분비력이 강하고, 위생적으로 안전성이 확인되고, 가식성이며, 생리활성 기능성이 다양한 두 가지 균종을 절제된 조건 즉, 순수하게 분리된 황국균(Aspergillus oryzae, Asp. sojae)과 청국장균(Bacillus natto, B. subtilis)만을 찐 대두에 접종하여 황국균과 청국장균의 번식 특성에 따른 순차배양 방법으로 메주를 제조하는 방법과 이에 의해 제조된 메주 및 그 가공방법에 관한 것이 개시된다.
