KR960014838B1 - Aging Method of Fermented Food by Anaerobic Fermentation and Anaerobic Fermentation System - Google Patents
Aging Method of Fermented Food by Anaerobic Fermentation and Anaerobic Fermentation System Download PDFInfo
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- KR960014838B1 KR960014838B1 KR1019940020861A KR19940020861A KR960014838B1 KR 960014838 B1 KR960014838 B1 KR 960014838B1 KR 1019940020861 A KR1019940020861 A KR 1019940020861A KR 19940020861 A KR19940020861 A KR 19940020861A KR 960014838 B1 KR960014838 B1 KR 960014838B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
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Abstract
내용없음.None.
Description
제1도는 종래의 발효식품 제조공정의 일례를 도시한 블록도.1 is a block diagram showing an example of a conventional fermented food manufacturing process.
제2도는 본 발명에 의한 발효식품 제조공정의 일실시예를 도시한 블록도.Figure 2 is a block diagram showing an embodiment of the fermented food manufacturing process according to the present invention.
제3도는 본 발명에 의한 혐기성 발효장치의 정면도.3 is a front view of the anaerobic fermentation apparatus according to the present invention.
제4도는 본 발명에 의한 혐기성 발효장치의 종단면도.Figure 4 is a longitudinal sectional view of the anaerobic fermentation apparatus according to the present invention.
* 도면의 주요부분에 대한 부호의 설명* Explanation of symbols for main parts of the drawings
1 : 적치판 2 : 공기순환관1: loading plate 2: air circulation tube
5 : 진공펌프 10 : 저장조5: vacuum pump 10: reservoir
10A : 개폐구 11 : pH게이지10A: opening 11 11: pH gauge
12A, 12B : 온도계 13 : 압력게이지12A, 12B: Thermometer 13: Pressure gauge
14 : 진공게이지 20 : 진공펌프14: vacuum gauge 20: vacuum pump
30 : 저온 온도조절용 코일 30A : 히터코일30: low temperature temperature control coil 30A: heater coil
40 : 풍량조절 댐퍼 45 : 에어 컴프레셔40: air volume control damper 45: air compressor
46 : 탄산가스 충전봄베 50 : 진공숙성장치46: carbon dioxide filling cylinder 50: vacuum aging device
S : 발효식품S: Fermented Food
본 발명은 혐기성 발효에 의한 발효식품의 숙성방법과 혐기성 발효장치에 관한 것으로, 상세하게는 발효식품을 호기성 미생물의 번식을 억제하기 위해 진공 상태에서 실시하는 혐기성 발효를 통해 저온숙성을 시키므로써 산막효모의 발생을 억제하여 연부화를 방지할 수 있고 맛과 풍미를 높일 수 있도록 한 것으로, 특히 김치의 대량생산에 적합한 혐기성 발효에 의한 발효식품의 숙성 방법과 혐기성 발효장치에 관한 것이다.The present invention relates to a method of fermenting fermented food by anaerobic fermentation and an anaerobic fermentation apparatus, and in detail, by allowing the fermented food to be matured at low temperature through anaerobic fermentation, which is carried out in a vacuum state in order to suppress propagation of aerobic microorganisms. It is possible to prevent the softening by increasing the generation and to enhance the taste and flavor, and more particularly relates to a method of aging fermented foods by anaerobic fermentation and anaerobic fermentation apparatus suitable for mass production of kimchi.
김치, 간장·된장·고추장 등의 장류, 장아찌류 및 젓갈등은 효모 박테리아와 같은 미생물에 의해 유기물이 분해되는 발효작용을 이용한 발효식품으로서 식품의 제조공정중 발효에 의한 숙성공정이 특히 중요하다.Kimchi, soy sauce, soybean paste, red pepper paste, etc., fermented foods such as pickles and pickled fish are fermented foods that decompose organic matter by microorganisms such as yeast bacteria.
상기한 발효식품의 예로써, 각 가정단위로 자체 소비량만을 생산하던 김치는 근래에 들어와서 생활패턴의 변화와 단체급식 및 해외수출등 대량생산의 필요에 따라 공장에서 대량으로 김치를 생산하는 유통을 시키고 있다.As an example of the above-mentioned fermented foods, kimchi, which produced only its own consumption in each household unit, has recently been introduced to produce large quantities of kimchi in factories in accordance with changes in living patterns and mass production needs such as group meals and overseas exports. I'm making it.
상기한 김치의 대량생산 공정은 제1도의 블록도에 도시한 바와 같이 소정의 크기로 절단한 배추를 식염수에 침지시켜 절인 다음, 물세척에 의해 탈염처리를 한 후 탈수시키고 양념을 배합하여 포장을 하므로써 완료하는 것으로 상기한 바와 같은 종래의 김치제조공정은 전래의 김치제조공정과 달리 별도의 숙성공정없이 유통과정중 김치의 자연숙성이 이루어지도록 하고 있다.In the mass production process of kimchi, as shown in the block diagram of FIG. 1, the cabbage cut to a predetermined size is immersed in saline, pickled, desalted by washing with water, dehydrated, and seasoned. As a result, the conventional kimchi manufacturing process as described above is to achieve the natural ripening of kimchi during the distribution process without a separate ripening process, unlike the conventional kimchi manufacturing process.
즉, 종래의 제조공정에 의한 김치는 보존성이 좋지않아 김치를 숙성시킨 다음 유통을 시킬 경우 일련의 관여 미생물과 효소에 의해서 성분 변화가 계속적으로 일어나기 때문에 유통기간이 길어지면 김치의 산도가 올라가고 표면에 피막이 형성되는 연부현상이 발생하므로 식품으로서의 기능을 상실하게 되어 숙성공정없이 유통과정중 김치의 자연숙성이 이루어지도록 하고 있기 때문에, 전통적으로 초겨울에 김치독을 땅속에 묻어 숙성시킨 김장김치의 독특한 맛과 신선함을 맛볼 수 없게 되었으며, 유통기간이 길 경우에는 김치내에 젖산균이 과잉생산되어 산패하는 등 많은 문제점이 있었다.In other words, kimchi from the conventional manufacturing process is poor in preservation, and when the kimchi is matured and then distributed, the component changes continuously occur due to a series of involved microorganisms and enzymes. Since the softening phenomenon occurs that the film is formed, it loses its function as a food, and the natural ripening of kimchi is achieved during the distribution process without the maturation process. The freshness was not able to be tasted, and when the shelf life was long, there were many problems such as lactic acid bacteria overproduction and rancidity in kimchi.
또한, 간장·된장·고추장등의 장류와 장아찌류 및 젓갈류의 발효숙성과정에서도 상온 또는 저온으로 단지 온도만을 조절하여 발효속도의 완급만을 조절하는 수준에서 숙성을 하였기 때문에 바람직하지 않은 호기성 미생물의 관여와 함께 부수적으로 산화반응이 수반되었기 때문에 이미(異味), 이취(異臭)의 물질이 생성되거나 퇴색이 일어나서 제품의 열화를 가져오는 원인이 되었다.In addition, in the fermentation ripening process of soy sauce, soybean paste, and red pepper paste, fermentation and pickling of pickles and pickled fish were incubated only at room temperature or at low temperature to ripen the fermentation rate. As a result of the accompanying oxidation reaction, it has already caused odorous substances to be produced or discolored, resulting in deterioration of the product.
본 발명의 목적은 상기한 종래의 문제점을 해결하기 위하여 발효장치내에서 산소가 희박한 상태의 혐기성 발효에 의한 저온숙성 방법으로 발효식품을 숙성시키므로써, 발효식품 고유의 맛을 즐길 수 있고 보존성이 좋으며 위생적인 발효식품을 제조하기 위한 것으로 이하 첨부한 도면과 함께 본 발명의 실시예를 상세히 설명한다.An object of the present invention is to mature the fermented food by the low-temperature aging method by anaerobic fermentation in the state of oxygen lean in the fermentation device to solve the above-mentioned problems, enjoy the unique taste of fermented food and good preservation In order to produce a hygienic fermented food will be described in detail an embodiment of the present invention with the accompanying drawings.
본 발명에 의한 발효식품의 숙성방법은, 전면에는 개폐구(10A)를 구비하고 내부에는 적치판(1)을 부착하였으며 외주면 일측부에는 진공펌프(5)를 구비한 저장조(10)와, 상기한 저장조(10)의 후면 내벽에 설치되며 저장조(10)와 연통되는 공기 순환관(2)을 구비한 송풍기(20)와, 송풍기(20)의 전면에 위치하여 외부의 제어에 의해 작동하는 저온 온도조절용 코일(30) 및 히터코일(30A)과, 상기한 저온 온도조절용 코일(30) 및 히터코일(30A)의 전면에 위치하여 저온 온도조절용 코일(30) 및 히터코일(30A)을 경유하는 송풍기(20)의 풍량을 조절하는 풍량조절 댐퍼(40)로 이루어져 0℃~20℃내의 일정온도를 유지하고 50~700mmHg의 진공도를 갖는 혐기성 발효장치(50) 내에서의 혐기성 발효와, 발효식품(S)의 발효가 계속되면 탄산가스가 발생하여 저장조(10)내의 진공도를 상쇄하게 되면서 발생되는 탄산가스가 점차 김치의 조직내에 흡수 용해하게 되므로서 김치를 씹을 때에 더욱 신선하고 맛깔스럽게 만드는 효과를 이용하여 발효를 끝맺는 최종단계에 이르러서는 제품의 품온을 5~8℃ 정도로 조정하고 탄산가스의 압력을 2~6Kg/cm2되게 압력을 가하여 2~5시간동안 가압한 다음 압력을 방출하고 제품화 한 것이다.Fermentation method of the fermented food according to the present invention, the front and back openings (10A) is provided with a storage tank (10) and a vacuum pump (5) on one side of the mounting plate (1) and the outer peripheral surface, A low temperature temperature which is installed on the rear inner wall of the storage tank 10 and includes an air circulation pipe 2 communicating with the storage tank 10 and a front surface of the blower 20 and operated by external control. An air blower that is located in front of the control coil 30 and the heater coil 30A and the low temperature temperature control coil 30 and the heater coil 30A and passes through the low temperature temperature control coil 30 and the heater coil 30A. Anaerobic fermentation and fermented food in the anaerobic fermentation device 50, which consists of a wind volume control damper 40 to control the air volume of the 20 to maintain a constant temperature within 0 ℃ ~ 20 ℃ and having a vacuum degree of 50 ~ 700mmHg ( If fermentation of S) continues, carbon dioxide gas is generated to offset the degree of vacuum in the reservoir 10. As the carbon dioxide gas is gradually absorbed and dissolved in the tissue of Kimchi, the product temperature is adjusted to 5 ~ 8 ℃ until the final stage of fermentation is completed by using the effect that makes kimchi fresh and delicious. After pressurizing the carbon dioxide gas to 2 ~ 6Kg / cm 2 , it pressurized for 2 ~ 5 hours and then released the pressure and commercialized it.
상기한 혐기성 발효의 예로써, 혐기성 발효에 의한 김치의 저온숙성은, 채소의 조직내에 존재하는 펙틴질(Pectin substance)을 분해하여 김치 연부현상을 촉진시키는 폴리가락투로나제(Polyglacturonase)를 생성하는 바실루스(Bacillus), 후라보 박테리움(Flavobacterium), 슈도우모나스(Pseudomonas)등의 호기성 미생물의 생성을 저지하고, 김치가 숙성에 유익한 혐기성 미생물에 의해 숙성되도록 하기 위한 것으로, 김치를 장기간 저장할 경우 김치독내에 김치를 차곡차곡 포개어 놓고 상부를 우거지로 덮은 후 김치돌로 눌러 김치를 공기와 차단시키므로서 장기간 김치를 저장하여도 김치가 급격히 시거나 과숙을 방지하도록 한 전통의 김치저장방법에 착안한 것이다.As an example of anaerobic fermentation, low temperature aging of kimchi by anaerobic fermentation produces Bacillus, which decomposes the pectin substance present in the tissues of vegetables to produce polyglacturonase that promotes kimchi softening. (Bacillus), Flaboacterium, Pseudomonas, etc. to prevent the production of aerobic microorganisms, such as kimchi to be aged by anaerobic microorganisms beneficial for ripening, kimchi poison if long-term storage Kimchi was nestled inside and covered with a rugged top and then pressed with kimchi to block kimchi from the air.
제3도 및 제4도에 도시한 혐기성 발효장치(50)는 상기한 바와 같이 발효식품(S)을 진공상태에서 혐기성 발효에 의해 저온 숙성시키도록 한 것으로, 원통형의 저장조(10) 내부는 진공펌프(5)의 작용에 의해 50~700mmHg 이상의 진공도를 갖는 진공상태로 유지되며, 도시안된 외부의 제어장치에 의해 냉매가 순환하는 저온 온도 조절용 코일(30)과 히터코일(30A)에 의해 0~20℃사이의 일정온도를 유지하게 된다.The anaerobic fermentation apparatus 50 shown in FIGS. 3 and 4 is to allow the fermented food product S to be aged at low temperature by anaerobic fermentation in a vacuum state as described above, and the inside of the cylindrical reservoir 10 is vacuumed. By the action of the pump 5 is maintained in a vacuum state having a vacuum degree of 50 ~ 700mmHg or more, 0 ~ by the low temperature control coil 30 and the heater coil (30A) circulating the refrigerant by an external control device not shown Maintain constant temperature between 20 ℃.
pH게이지(11)는 내부에 저장하는 발효식품(S)의 숙성정도를 나타내는 것으로 그 선단을 저장조(10)에 수용하는 저장용기(3)내에 위치하도록 연장설치하므로써 발효식품(S)과 직접 접하도록 한다. 온도계(12A,12B)는 혐기성 발효장치(50)의 내부온도와, 발효식품(S)의 온도를 측정하기 위한 것으로 혐기성 발효장치(50)의 내부측정온도계(12A)와, 저장용기(3)의 내부와 접하도록 구성한 온도계(12B)가 각각 저장조(10)의 상부에 설치되며, 도시안된 제어장치와 연결되어 혐기성 발효장치(50) 내부의 온도가 상승할 경우 저온 온도조절용 코일(30) 내부의 냉매를 순환시키고 히터코일(30A)의 가열을 정지시켜 0℃~20℃ 일정한 온도를 유지시킨다.pH gauge 11 indicates the degree of maturation of the fermented food (S) to be stored therein and is directly in contact with the fermented food (S) by extending the tip to be located in the storage container (3) accommodated in the storage tank (10). Do it. The thermometers 12A and 12B are for measuring the internal temperature of the anaerobic fermentation apparatus 50 and the temperature of the fermented food product S. The internal measuring thermometers 12A and the storage container 3 of the anaerobic fermentation apparatus 50 are measured. The thermometer 12B configured to be in contact with the inside of each of the reservoir 10 is installed in the upper portion, connected to a control device not shown, when the temperature inside the anaerobic fermentation device 50 rises inside the low temperature thermostat coil 30 The refrigerant is circulated and the heating of the heater coil 30A is stopped to maintain a constant temperature of 0 ° C to 20 ° C.
압력게이지(13)는 발효에 의해 변화하는 혐기성 발효장치(50) 내부의 압력을 표시하도록 한 것으로서 저장조(10)의 상부에 구비되며, 그 측부에는 저장조(10)의 진공도를 나타내는 진공게이지(14)가 구비된다.The pressure gauge 13 is to display the pressure inside the anaerobic fermentation apparatus 50 which is changed by fermentation. The pressure gauge 13 is provided at an upper portion of the storage tank 10 and a vacuum gauge 14 indicating a vacuum degree of the storage tank 10 at a side thereof. ) Is provided.
저장조(10) 일측의 밸브(17)는 저장조(10)내의 압력이 규정치 이상으로 변화할 때 작동하도록한 안전밸브이다.The valve 17 on one side of the reservoir 10 is a safety valve configured to operate when the pressure in the reservoir 10 changes above a prescribed value.
한편, 상기한 장치의 제어부와 진공펌프(5)등은 이미 공지된 기술이므로 이에 대한 상세한 설명은 생략한다.On the other hand, the control unit and the vacuum pump (5) of the above-described device is already known in the art so a detailed description thereof will be omitted.
상기한 장치에 의해 김치의 숙성공정을 예로한 본 발명의 실시예를 이하 제2도와 함께 설명한다.An embodiment of the present invention taking the aging process of kimchi as an example by the above apparatus will be described below with reference to FIG. 2.
먼저 블럭도의 점선내에 도시한 통상의 김치제조공정을 통해 김치를 제조한 다음 저장용기(3) 내에 김치를 저장한 후 전면의 개폐구(10A)를 닫아 진공저온숙성 장치(50)를 외기와 밀폐시킨다.First, the kimchi is manufactured by a conventional kimchi manufacturing process shown in the dotted line of the block diagram, and then stored in the storage container 3, and then the opening and closing opening 10A of the front is closed to close the vacuum low temperature aging device 50 with outside air. Let's do it.
상기한 과정후에는 진공펌프(5)를 작동시켜 50~70mmHg의 진공도를 유지하도록 내부의 공기를 배출시키며, 저온 온도조절용 코일(30)내의 냉매를 순환시켜 혐기성 발효장치(50) 내부의 온도를 0℃~15℃에서 제품이 요구하는 맛과 발효도에 따라 진공도와 온도 및 탄산가스의 압력을 에어 컴프레셔(45)를 통해 조절한다.After the above process, by operating the vacuum pump (5) to discharge the air inside to maintain a vacuum degree of 50 ~ 70mmHg, circulating the refrigerant in the low temperature temperature control coil 30 to circulate the temperature inside the anaerobic fermentation device (50) According to the taste and fermentation degree required by the product at 0 ℃ ~ 15 ℃ to adjust the vacuum and temperature and the pressure of the carbon dioxide gas through the air compressor (45).
상기한 혐기성 발효장치(50)의 내부온도는 김치의 숙성기간을 결정하는 중요한 요소인데, 예로써 통상의 염도를 갖는 김치의 숙성기간은 혐기성 발효장치(50)의 내부온도가 0℃일 경우 5~6개월이 소요되며, 5℃일 경우 2개월만에 숙성이 완료되며, 상기한 바와 같이 숙성시간의 조절에 의해 장기간의 저장이 가능하여 김치의 가격대가 고가일 경우 유통시킬 수 있어 제품의 부가가치를 높일 수 있다.The internal temperature of the anaerobic fermentation apparatus 50 is an important factor that determines the ripening period of kimchi, for example, the ripening period of kimchi having a normal salinity is 5 when the internal temperature of the anaerobic fermentation apparatus 50 is 0 ℃ It takes ~ 6 months, and when it is 5 ℃, aging is completed in 2 months, and as described above, it can be stored for a long time by adjusting the aging time. Can increase.
본 발명의 다른 실시예로써 김치의 중저온 발효숙성시에는, 30kg들이 발효상자(3)에 김치 약 20kg을 차곡 차곡 포개어 넣은 다음, 상자를 겹쳐 쌓고, 상자와 상자 사이에는 통풍이 잘 되도록 충분한 간격을 유지토록 한다.In another embodiment of the present invention, during the low temperature fermentation of kimchi, 30 kg of kimchi is piled in a fermentation box 3, and then stacked on top of each other. Keep it.
실내온도 20℃의 경우 저장조(10)내의 온도를 +8℃, 진공도를 680mmHg로 설정하고 pH 측정용 전극을 적당한 위치의 4개지점에 설정한 다음 개폐구(10A)를 밀봉하고 송풍기(20)를 작동시켜 각 발효상자(3)의 온도가 균일하도록 한 다음 약 12일에 걸쳐 pH게이지(11)가 4.8~4.9의 pH값을 나타낼 때까지 숙성시키면 진공도가 약 250~300mmHg까지 떨어진다. 여기에 외부에 설치된 탄산가스 충진 봄베(46)로부터 에어 컴프레서(45)를 통하여 2~6Kg/cm2의 압력에 도달하도록 탄산가스를 가압하고 일정시간 유지시키면 탄산가스가 제품에 흡입 용해되어 신선도와 깊은 맛을 상승시키는 효과를 얻을 수 있다.In the case of the room temperature of 20 ° C, the temperature in the storage tank 10 is set at + 8 ° C and the vacuum degree is 680mmHg, the electrode for pH measurement is set at four points at appropriate positions, and the opening and closing opening 10A is sealed and the blower 20 is closed. Operate to allow the temperature of each fermentation box (3) to be uniform, and then mature until the pH gauge (11) shows a pH value of 4.8-4.9 over about 12 days and the vacuum drops to about 250-300 mmHg. The carbon dioxide gas is pressurized to reach a pressure of 2 to 6 Kg / cm 2 through the air compressor 45 from the carbon dioxide filling cylinder 46 installed outside, and the carbon dioxide gas is sucked and dissolved in the product to maintain freshness. The effect of raising the deep taste can be obtained.
상기한 과정후 숙성된 김치를 꺼내어 진공포장 용기에 넣어서 유통시킨다.After the above process, aged kimchi is taken out and placed in a vacuum packaging container for distribution.
이렇게 숙성시킨 김치의 품질과 맛에 대한 소비자의 관능 시험결과, 같은 온도에서 진공을 걸지 않고 상압에서 숙성시킨 김치에 비하여 조직감이 월등히 좋고 신선한 맛을 느낄 수 있었으며 이미 이취를 전혀 느낄 수 없는 좋은 결과를 얻을 수 있으며, 김치의 저온 발효 숙성시에는, 전술한 바와 같이 김치를 발효 상자(3)에 넣고 정열한 다음 저장조(10) 내의 온도를 +2℃, 진공도를 550mmHg로 설정하고 pH게이지(11)를 설치한 다음, 약 50일간 숙성시켜 pH값 4.6의 김치를 얻었다. 상기한 방법으로 숙성한 김치를 진공포장 유리병 용기에 넣고 저온 유통시켜 소비자의 관능 시험을 실시한 결과 겨울철에 땅에 묻어서 숙성시킨 전래의 김치와 꼭 같은 신선한 맛과 조직감을 얻을 수 있었으며, 또한 표면에 산막효모가 전혀 생성되지 않아 위생적인 김치를 생산할 수 있다.As a result of consumer's sensory test on the quality and taste of kimchi matured in this way, compared to Kimchi matured at normal pressure without applying vacuum at the same temperature, the texture was much better and fresh, and the result was not good at all. In the low temperature fermentation of kimchi, as described above, the kimchi is placed in the fermentation box 3 and aligned, and then the temperature in the storage tank 10 is set to + 2 ° C. and the vacuum degree is set to 550 mmHg, and the pH gauge 11 is obtained. And then, aged for about 50 days to obtain a kimchi of pH value 4.6. The sensory test was carried out by putting the kimchi aged by the above method into a vacuum-packed glass jar and circulating it at low temperature. As a result, it was possible to obtain fresh taste and texture similar to conventional kimchi that was buried and dried in the winter. Hydrated yeast is not produced at all, which can produce sanitary kimchi.
상기한 과정에 의해 숙성이 완료된 김치는 통상의 진공포장장치에 의해 용기나 팩에 진공포장을 하여 출하시키므로써 호기성 미생물의 억제를 지속시키도록 한다.Kimchi, which has been matured by the above-described process, is vacuum packed in a container or a pack by a conventional vacuum packing apparatus to keep the aerobic microorganisms suppressed.
한편, 간장·된장·고추장 등의 장류와 젓갈류등 발효에 의해 제조하는 각종식품류 등의 숙성시에도 전술한 바와 같이 과정을 그대로 적용하여 공기와 발효식품(S)의 접촉을 차단하여 저온하에서 혐기성 발효를 시키므로써 과숙에 의한 산패와, 호기성 미생물에 의한 해로운 물질의 생성을 막고, 일정한 온도조건과 유익한 발효효모에 의해 삭품을 발효시키므로써 양질의 발효효과를 얻을 수 있게 되어 발효식품(S)의 맛과 풍미를 한층 높일 수 있고, 산화피막등 불순물의 생성이 방지되며, 또한 해충으로부터 격리된 조건에 의해 위생적인 환경하에서 발효숙성을 할 수 있는데, 된장의 발효숙성시에는, 된장을 발효상자에 가급적 기포가 제품에 혼입되지 않도록 눌러 담고 발효상자(3)를 겹쳐 쌓고 통풍이 잘 되도록 충분한 간격을 유지한 다음, 저장조(10)내의 온도를 +15℃, 진공도 700mmHg를 설정한 다음 개폐구(10)를 밀봉하고 송풍기(20)를 작동하여 저장조(10)내의 온도가 균일하도록 한다.On the other hand, the fermentation of soy sauce, soybean paste, red pepper paste and other kinds of foods produced by fermentation, such as salted fermentation, and fermentation as described above, by applying the same process as described above to block the contact between the air and fermented food (S) anaerobic at low temperature By fermentation, it prevents rancidity due to overgrowth and the generation of harmful substances by aerobic microorganisms, and fermentation of the crops by constant temperature condition and beneficial fermentation yeast, so that high-quality fermentation effect can be obtained. The taste and flavor can be further enhanced, and the production of impurities such as oxide film can be prevented, and fermentation can be fermented under hygienic conditions by conditions isolated from pests. If possible, press bubbles so as not to be incorporated into the product, stack the fermentation boxes 3 and maintain sufficient intervals for good ventilation, and then the storage tank 10. The temperature is set to + 15 ℃, 700mmHg and then vacuum-sealing the aperture 10 and operating the blower 20 to the temperature in the reservoir 10 to be uniform.
약 50일 후의 품질 검사결과 이미 이취가 전혀 느껴지지 않고 감칠맛 나는 된장을 얻을 수 있었으며 흔히 표면에 나타나는 곰팡이도 발견할 수 없었다.After about 50 days of quality inspection, it was already possible to get a tasteless miso without any off-flavor and no mold on the surface.
또한, 고추장의 발효숙성시에는, 고추장을 전술한 바와 같이 발효상자(3)에 넣고 저장조(10)내에 저장한 후, 저장조(10)내의 온도를 +18℃, 진공도 710mmHg로 설정하고 약 45일간 숙성후 소비자 관능검사 결과 전통 고추장의 깊은 맛을 느낄 수 있고, 표면에 산막효모가 발생하지 않았으며, 발효중 고추장의 색깔이 퇴색하는 일이 없이 고추장 본래의 아름다운 색상의 고추장을 얻을 수 있었다.During fermentation of red pepper paste, the red pepper paste is put into the fermentation box 3 and stored in the storage tank 10 as described above, and then the temperature in the storage tank 10 is set at + 18 ° C and the vacuum degree of 710 mmHg for about 45 days. After fermentation, the sensory test showed that the taste of traditional gochujang could be felt, no yeast was produced on the surface, and the color of gochujang with the original color of gochujang could be obtained without fermenting the color of gochujang during fermentation.
한편, 젓갈류 발효숙성의 예로써, 조개젓의 발효에는, 조개젓을 발효상자(3)에 넣고, 저장조(10)내의 온도를 +5℃, 진공도를 700mmHg로 설정하고 약 45일간 숙성후 소비자의 관능검사결과, 기존의 상압 저온 발효 방법에 비하여 훨씬 깊은 감칠맛이 나고, 비린내가 현격히 감소하여 거의 느끼지 못하였으며, 조직감도 덜 연화되어 신선한 맛을 느낄 수 있었다.On the other hand, as an example of fermentation of fermented seafood, the fermentation of clam chops is put into fermentation box 3, the temperature in the storage tank 10 is set at + 5 ° C. and the vacuum degree is set to 700 mmHg, and then aged for 45 days. As a result, compared with the conventional low-temperature fermentation method, the deep taste is much deeper, the fishy smell is greatly reduced and hardly felt, and the texture is also softened so that the fresh taste can be felt.
전술한 바와 같이 실시하는 본 발명은, 발효식품(S)을 유익한 혐기성 발효에 의해 숙성시키므로 발효식품(S)의 고유의 맛을 즐길 수 있고, 해로운 호기성 미생물의 번식을 방지하여 산막효모의 발생에 의한 발효식품(S)의 연부화를 방지하여 산화 및 산패에 의한 변질을 막고 좋은 조직감과 함께 고유의 맛을 오래도록 유지하며, 숙성온도의 조절에 의해 숙성기간을 가감할 수 있어 적자에 제품을 출하하므로써 상품성을 높일 수 있는 효과가 있다.According to the present invention carried out as described above, the fermented food (S) is aged by beneficial anaerobic fermentation, so that the intrinsic taste of the fermented food (S) can be enjoyed, and the propagation of harmful aerobic microorganisms is prevented to prevent the formation of the film yeast. Prevents softening of fermented foods (S) by preventing oxidation and rancidity deterioration, maintains a good taste with a good texture for a long time, and by adjusting the temperature of maturation can be added and subtracted the maturation period is shipped products By doing so, there is an effect that can increase the marketability.
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