KR0133989B1 - Soy sauce using mushroom and method for production thereof - Google Patents

Abstract

Soybean sauces species using fungi strain is produced by a cultivation of fungi spawn(ganoderma lucidum, coriolus versicolor, lentinus edodes and pleurotus ostreatus) for 2 weeks or so at soy solution state and a solid medium. When soy protein is decomposed into peptide and amino acid, sterilizing this thermally, and ferment secondly in the fermentation medium including salt to generate the product.

Description

Jangju using mushroom strains and its manufacturing method

1 is a schematic diagram of a two-stage continuous fermentation tank arrangement.

[Purpose of invention]

[Technical Field to which the Invention belongs and Prior Art in the Field]

The present invention is inoculated and cultured mushroom strains (gear, fingering, shiitake, etc.) in Meju or inoculated culture in soybean soup (liquid) medium, and bacteria and yeast (microorganisms isolated from doenjang prepared with conventional meju) into a fermentor It relates to a method for producing soy sauce and miso by mass production in culture.

In addition, the present invention further comprises a kitchen, chitosan and origosaccharides, which are produced by decomposing mushroom mycelia by enzymes produced by the primary and secondary metabolites that are produced by mushrooms, such as substances having anticancer effects and microorganisms (bacteria and yeast). It relates to soy sauce and miso with health supplements.

According to the conventional method of manufacturing soy sauce or soybean paste, soybeans are boiled in a cooker or cooker, and then cooled. The soy protein is incubated by natural methods or inoculated with fungi, aspergillus (Aspergilluus oryzae). When it reaches a state that can be decomposed (about 1 month), it is soaked in brine (10% or more), and the first fermentation is 2-3 months, then the second fermentation for about 5 months with the liquid separated. Soy sauce is prepared by decoction (heat treatment), and the separated solids are soaked in poison with miso raw material and fed after a certain period (5 months).

Method of manufacturing traditional soy sauce or soybean paste or Korean Patent Publication No. 3228 (April 19, 1993) Method of manufacturing meju and its apparatus and No. 2855 (July 18, 1992) There is room for improvement in the following points in the method of manufacturing or its products, etc. for use in the manufacture of Korean conventional soy sauce.

First, the brewing period is long. That is about six months. Second, it is difficult to standardize and control quality due to fermentation by microorganisms naturally selected from nature. Third, it is difficult to confirm the existence of inhibitory substances by promoting health or brewing products by unknown microorganisms.

The manufacturing method of the soy sauce or meju of the said patent publication, and the improvement point of the apparatus are as follows.

First, there is a comprehensive or shorter process.

Second, it is difficult to confirm the existence of health promotion or harmful substances.

Third, amino acids (tyronine or alanine) must be added separately to produce color and aroma as in conventional.

[Technical problem to be achieved]

Therefore, the present invention is a solid of soybeans, barley, or sterile sterilized mushroom spawn (egg, fingering, shiitake and oyster) produced by the metabolic process of pharmacological ingredients (anti-cancer ingredients, etc.), which are well known for promoting health. It is possible to contribute to the improvement of public health by brewing soy sauce and miso containing ingredients that will contribute to health promotion by inoculating and cultivating in a liquid medium, and applying a brewing method that reduces energy consumption by sequencing, simplifying or integrating the process.

When explaining the specific configuration and operation of the present invention in detail as follows.

[Configuration and Function of Invention]

Example 1

Next, inoculate the mushroom spawn listed in the liquid medium and incubate for one week while supplying sufficient air, and then heat sterilize the produced mycelium and its culture solution (for 25 seconds at around 80 degrees Celsius) for 3-5 days of the same capacity. Mushroom Bacillus, Soy Protein, when fermented for 1 week by feeding into a secondary fermentation medium of cultured Bacillus genus bacteria (1 × 80 ⁸ / mL) (adding a proper amount of salt to about 10%) Decomposition proceeds and soy pigment is produced. In order to produce better flavor components, 1/10 dose inoculation of Saccharomyces yeast (1 × 80 ⁸ / ml) incubated for 3-5 days, followed by a final fermentation (about 1 week), were heated. Sterilized by filtration to remove debris to prepare soy sauce, and put in an appropriate amount of container was prepared by continuous fermentation of soy sauce.

The mushroom spawn used at this time is as follows.

Territory: Ganoderma lucidum

Fingering: Coriolus versicolor

Elevation: lentinus edodes

Pleurotus pleurotus ostreatus

The bacteria used at this time are as follows.

Two common Bacillus genus bacteria (Bacillus sp)

The yeast used at this time is as follows.

Saccharomyces cerevisiae

The above-mentioned bacteria and yeast spawns are always available as inoculated subcultured in potato agar medium Slant as spawns separated from soy and miso prepared by conventional methods.

The medium used was as follows.

Plate or Slant medium is potato agar medium (see page 690 of Digogo menu), and liquid medium (bean soup medium) is a mixture of soybean and barley (rice) in an appropriate ratio (9: 1). It is added to water to make a liquid (10-20% capacity to mass ratio), and then sterilized for 20 minutes (adjusting pH to 5-6) at 121 degrees Celsius, and used to grow mushroom mycelium, yeast or bacteria. It is a badge.

In addition, the solid medium is soybean or barley for cultivation of mushroom spawn inoculation cultured with soybeans or barley (rice) in 12-15 hours of drinking water and then steamed in a suitable euro container or heat-resisting resin packaging with meso beans. Used as a solid medium.

Example 2

Boil the above mushroom spawn and inoculate it in a body medium, incubate it for about 1 week, prepare it for use as a spawn seed, inoculate it in soybean medium, mix well, incubate for 1-2 weeks, and grow enough mycelia for soybean protein decomposition. Soybean fermentation is carried out by adding Bacillus spp. Bacteria (1 × 80 ⁸ / ml) and yeast (1 × 80 ⁸ / ml) of normal Saccahromyces cultured in a medium at the same time, and adding an appropriate amount of salt (approximately 10%). Allow it to proceed (the solid mushroom fermented medium should be completely submerged in liquid medium). When the fermentation proceeds sufficiently (about 1-2 weeks), the color and aroma of soy will be generated.In this case, the solids and soybeans are separated, sterilized and packaged to provide health supplement soy sauce. Put it at room temperature to mature.

[Effects of the Invention]

The health supplemented soy sauce and the health supplemented soy sauce of the present invention prepared in this way are effective for health promotion and immunity enhancement by the physiologically active substances produced by the mushroom mycelia used in brewing fermentation, and the flavors are different depending on the mushroom bacteria. Thus, different flavors and fermented spawns can be selected and used, ie Soybean Soy Sauce (Miso), Cloudy Soy Sauce (Miso), Shii Soy Sauce (Miso), or Pleurotus Soy Sauce (Miso). According to food and pharmacological observations, mushroom mycelia are chitin in chitin, which is broken down by chitinase produced by bacteria to form origosaccharides, which have anticancer and fragrant effects. Soy protein is a protein produced by mushrooms. It is broken down into amino acids or Peptide by Protease and reaches a state suitable for nutrient supply, so that the substance produced by the mushroom during its metabolism, that is, polysaccharide and special unknown components Nutritionally and weakly supplemented soy sauce or miso is prepared. Especially, 2,6-bis (1,1 dimethylethyl) -4-methylphenol, which is an antioxidant component, is found in the soy sauce, and there is a large amount of small peppedide which helps to absorb inorganic calcium. Soy sauce (doenjang) is also effective in helping to absorb.

In addition, the present invention is composed of a fermentation process for producing soy sauce by continuously fermenting and producing mushroom mycelium, bacteria, yeast, etc., while reducing the time, the fermentation process with a complete fermentation so that one month short-term complete fermentation soy sauce and It is a very useful invention in the fermentation industry because it can be prepared miso.

Claims (3)

The mushroom spawn is incubated for about 1 week in soybean liquid or for about 2 weeks in solid medium, and when the soy protein is decomposed into peptides and amino acids, it is fermented in a soybean broth liquid medium and subjected to two steps. Fermentation is carried out for 1-2 weeks, characterized in that the production of enteric mushrooms using mushroom strains. Jangjang prepared according to claim 1. The method of claim 1, wherein the mushroom spawn is Ganoderma lucidum, Coriolus versicolor, Lentinus edodes, Prurotus ostreatus Wherein the bacterium is selected from two common Bacillus bacteria and the yeast uses a conventional Sagacharomyces cerevisiae.