KR0136712B1 - Processing method of soybean paste containing chitosan - Google Patents
Processing method of soybean paste containing chitosanInfo
- Publication number
- KR0136712B1 KR0136712B1 KR1019940037355A KR19940037355A KR0136712B1 KR 0136712 B1 KR0136712 B1 KR 0136712B1 KR 1019940037355 A KR1019940037355 A KR 1019940037355A KR 19940037355 A KR19940037355 A KR 19940037355A KR 0136712 B1 KR0136712 B1 KR 0136712B1
- Authority
- KR
- South Korea
- Prior art keywords
- chitosan
- soybean paste
- koji
- soluble low
- soybean
- Prior art date
Links
- 229920001661 Chitosan Polymers 0.000 title claims abstract description 56
- 244000068988 Glycine max Species 0.000 title claims description 21
- 235000010469 Glycine max Nutrition 0.000 title claims description 21
- 238000003672 processing method Methods 0.000 title 1
- 244000294411 Mirabilis expansa Species 0.000 claims abstract description 11
- 235000015429 Mirabilis expansa Nutrition 0.000 claims abstract description 11
- 235000013536 miso Nutrition 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 7
- 108090000790 Enzymes Proteins 0.000 claims abstract description 7
- 230000000593 degrading effect Effects 0.000 claims abstract description 5
- 241001149952 Amylomyces rouxii Species 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 230000003627 anti-cholesterol Effects 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 244000005700 microbiome Species 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 229920002101 Chitin Polymers 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 4
- 240000006439 Aspergillus oryzae Species 0.000 description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 241000228245 Aspergillus niger Species 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000701 coagulant Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- OVRNDRQMDRJTHS-UHFFFAOYSA-N N-acelyl-D-glucosamine Natural products CC(=O)NC1C(O)OC(CO)C(O)C1O OVRNDRQMDRJTHS-UHFFFAOYSA-N 0.000 description 1
- OVRNDRQMDRJTHS-FMDGEEDCSA-N N-acetyl-beta-D-glucosamine Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O OVRNDRQMDRJTHS-FMDGEEDCSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 229940127226 anticholesterol agent Drugs 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 description 1
- MSWZFWKMSRAUBD-QZABAPFNSA-N beta-D-glucosamine Chemical compound N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-QZABAPFNSA-N 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000006196 deacetylation Effects 0.000 description 1
- 238000003381 deacetylation reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229950006780 n-acetylglucosamine Drugs 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000003032 phytopathogenic effect Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000004065 wastewater treatment Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Enzymes And Modification Thereof (AREA)
- Beans For Foods Or Fodder (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
본 발명은 키토산에 대해 내성을 가지고 있으며 키토산 분해효소의 역가가 높은 균주에 의해 발효중인 코오지에 키토산을 첨가하여 효소에 의해 가용성 저분자 키토산을 생성시킨 후, 이렇게 제조된 코오지를 숙성된 된장과 고르게 혼합함으로써 효모균의 증식을 억제시켜 보존성이 향상되고 항콜레스테롤 효과 등의 가능성을 부여한 가용성 저분자 키토산 함유 된장제품의 제조방법에 관한 것이다.The present invention is resistant to chitosan and the chitosan is fermented by a strain having a high titer of chitosan degrading enzyme. The present invention relates to a method for producing a soluble low-molecular chitosan-containing miso product which inhibits the growth of yeast and improves its preservation and imparts the possibility of an anti-cholesterol effect.
Description
본 발명은 미생물의 작용에 의해 분해되어 가용화된 저분자 키토산을 함유하여 보존성 및 기능성이 향상된 된장의 제조방법에 관한 것이다.The present invention relates to a method for producing soybean paste containing low molecular weight chitosan solubilized and degraded by the action of microorganisms to improve its preservation and functionality.
키토산은 D-글루코자민(D-glucosamine)이 β-(1,4)-결합으로 연결된 다당류로서, 갑각류나 곤충류의 갑피(甲皮),균류의 세포벽 등에 분포되어 있는 N-아세틸-D-글루코자민(N-acetyl-D-glucosamine)의 β-(1,4)-중합체인 키틴으로 부터 탈아세틸화(deacetylation)공정을 거쳐 제조된다. 그러나 일반적으로 다소의 아세틸기가 함유된 것도 키토산이라 한다. 키틴은 새우나 게 등의 갑각류의 가공페기물중에서 건조중량의 13-17%가량을 차지하고 있어, 세계적으로 공업적 이용이 가능한 키틴의 양은 약 200만톤으로 추정되고 있으나, 충분히 이용되고 있지 못한 것이 현재의 실정이다.Chitosan is a polysaccharide in which D-glucosamine is connected by β- (1,4) -bonding, and is N-acetyl-D-glucose distributed in the shell of crustaceans, insects and fungi. It is prepared by deacetylation from chitin, a β- (1,4) -polymer of N-acetyl-D-glucosamine. In general, however, some acetyl group is also called chitosan. Chitin accounts for 13-17% of the dry weight of processed wastes of shellfish such as shrimp and crabs, and the world's industrially available amount of chitin is estimated to be about 2 million tons. It is true.
주로 키틴으로 부터 얻어지는 키토산은 대부분이 응집제로서 폐수처리에 이용되고 있으며, 또한 식품원료로서 증점제, 고분자물질의 응짐제, 항콜레스테롤제, 항균 및 항미제(抗微劑), 탈산제, 효소의 고정화제, 화장품의 흡습 및 보수제, 토지개량제 등으로 이용되고 있다. 특히, 장내에서 담즙산을 포집하여 콜레스테롤의 흡수를 억제하는 항콜레스테롤 효과와 식물병원성 미생물과 대장균에 대해 높은 효과를 나타내고 있는 항균, 항미작용은 크게 주목받고 있다. 또한 키틴과 키토산은 인체내의 소화효소에 의해서는 분해, 흡수되지 않은 전형적인 식이섬유로서 정장작용의 효과가 있으며, 유아의 장내세균인 비피더스균의 생육을 촉진한다고 알려져 있다.Chitosan, which is mainly derived from chitin, is mostly used in wastewater treatment as a coagulant. Also, as a food raw material, thickener, coagulant of high molecular material, anti-cholesterol agent, antibacterial and anti-mimetic agent, deoxidizer, and enzyme fixative agent It is used as a hygroscopic and repair agent for cosmetics and a land improvement agent. In particular, the anti-cholesterol effect of inhibiting the absorption of cholesterol by capturing bile acids in the intestine, and the antibacterial and anti-microbial action that has a high effect on phytopathogenic microorganisms and E. coli are attracting much attention. In addition, chitin and chitosan are typical dietary fibers that are not degraded and absorbed by the digestive enzymes in the human body, and have an effect of intestinal action, and are known to promote the growth of Bifidobacteria, the intestinal bacteria of infants.
이러한 효능으로 인해 키토산은 기능성 식품소재로서 빵, 생면 등의 식품에 사용되고 있으나, 키토산 자체가 물에는 불용성이며 산성의 수용액에만 녹는 성질이 있어 초산, 젖산 등의 약산성 유기산 용액에 용해해서 사용할 수 있지만, 이러한 키토산의 약산성 유기산 용액은 쓴맛을 타타내므로 식품에 적용하는 데에는 한계가 있다.Due to these effects, chitosan is used as a functional food material for foods such as bread and raw noodles, but chitosan itself is insoluble in water and soluble only in acidic aqueous solution, so it can be dissolved and used in weakly acidic organic acid solutions such as acetic acid and lactic acid. The weakly acidic organic acid solution of chitosan exhibits a bitter taste, so there is a limit in applying it to food.
한편 된장의 보존성을 높이고 항콜레스테롤 효과 등의 기능성을 부여하기 위해 키토산을 된장에 첨가할 경우, 키토산을 된장 발효, 숙성전이나 발효, 숙성중에 첨가할 때에는 키토산 자체의 항균작용에 의해 주발효균의 생육이 억제되며, 키토산 자체도 용해되지 않은 고형물 상태로 존재하게 된다. 또한 약산에 녹인 키토산을 된장에 첨가한다면 쓴맛 및 신맛에 의해 제품 고유의 맛이 변하는 단점이 발생한다.On the other hand, when chitosan is added to miso to increase the preservation of miso and impart anti-cholesterol effect, and when chitosan is added during fermentation, before fermentation or fermentation, fermentation of chitosan by the antibacterial action of chitosan itself This is suppressed, and chitosan itself is also present in an insoluble solid state. In addition, if chitosan dissolved in weak acid is added to the miso, the inherent taste of the product is changed by bitter and sour taste.
따라서, 본 발명자들은 여러 가지 기능성 효과를 갖는 키토산을 바료식품인 된장의 제조에 적용함에 있어서 상기한 문제점들을 해결하기 위하여, 키토산에 대해 내성을 가지고 있으며(MIC=1.0이상),키토산 분해효소의 역가가 높은 Mucor rouxii, Aspergillus niger 또는 Aspergillus oryzae)를 이용하여 코오지를 만들고 코오지의 숙성중 키토산을 첨가하여 가용성 저분자 키토산을 생성시키며, 이렇게 제조된 코오지를 숙성된 된장과 혼합하여 기능성 및 보존성이 높은 된장의 제조방법을 발명하게 되었다.Therefore, the present inventors have a resistance to chitosan (MIC = 1.0 or more) in order to solve the above problems in applying chitosan having various functional effects in the preparation of doenjang, a food supplement, and having a titer of chitosan degrading enzyme Muco rouxii, Aspergillus niger or Aspergillus oryzae It was invented a manufacturing method.
본 발명에 따른 가용성 저분자 키토산 함유 된장의 제조방법을 구체적으로 설명하면 다음과 같다.Hereinafter, a method for preparing soluble low molecular chitosan-containing miso according to the present invention will be described.
대두를 1시간 정도 증자한 후 마쇄하고 성형을 거쳐 종균을 접종하고, 이것을 25-35℃에서 발효시킨 후 10-15%의 식염수에 담가30-90일간 숙성시켜 된장을 제조한다. 한편 대두, 탈지대두 또는 소맥을 증자한 후 종균으로서 키토산 내성 및 키토산 분해효소의 역가가 높은 Mucor rouxii, Aspergillus 또는 Aspergillus oryzae를 접종하여 발효시킨 코오지에 키토산을 첨가한 다음 25-30℃에서 15-60일간 숙성시켜, 효소에 의해 가용성 저분자 키토산이 생성된 코오지를 제조한다. 이렇게 각각 제조된 된장과 코오지를 혼합하여 가용성 저분자 키토산 함유 된장을 제조한다.Soybeans are cooked for 1 hour, ground, inoculated, and seeded, and fermented at 25-35 ° C., and then soaked in 10-15% saline for 30-90 days to prepare miso. Meanwhile, chitosan was added to fermented koji inoculated with soybean, skim soybean, or wheat after inoculation with Mucor rouxii, Aspergillus or Aspergillus oryzae, which had high titer of chitosan resistance and chitosan degrading enzyme, and then 15-60 at 25-30 ℃. It is aged daily to prepare a coozyme in which soluble low molecular chitosan is produced by an enzyme. Thus prepared soybean paste and koji are mixed to prepare a soluble low molecular chitosan-containing miso.
본 발명에서는 Mucor rouxii, Aspergillus niger 및 Aspergillus oryzae룰 모두 이용할 수 있으나, 특히 키토산 분해효소 역가가 가장 높은 Mucor rouxii를 이용하는 것이 바람직하다.In the present invention, all of Mucor rouxii, Aspergillus niger and Aspergillus oryzae can be used, but it is particularly preferable to use Mucor rouxii having the highest chitosan degrading enzyme titer.
또한 본 발명에서 코오지 제조시 키토산을 첨가함에 있어서, 키토산을 과량으로 첨가할 경우에는 키토산 자체가 가지고 있는 미생물에 대한 저해능으로 인해 코오지에서 생육하는 미생물의 생육을 저해할 가능성이 있으므로, 키토산의 첨가량은 0.1-5중량%가 바람직하다.In addition, in the present invention, in the addition of chitosan during the production of cooji, when the chitosan is added in an excessive amount, the chitosan itself may inhibit the growth of microorganisms grown in the coogi due to the inhibitory ability against the microorganisms, so the amount of chitosan added 0.1-5% by weight is preferred.
최종적으로 코오지와 숙성된 된장을 혼합함에 있어서, 코오지와 된장의 혼합비율은 1:9-3:7 정도가 바람직하나, 된장내의 키토산 함량을 늘리기 위해서는 코오지의 혼합량을 증가시킬 수 있다.Finally, in mixing koji and mature soybean paste, the mixing ratio of koji and soybean paste is preferably about 1: 9-3: 7, but in order to increase the chitosan content in the soybean paste, the amount of mixed koji can be increased.
이상과 같이 제조한 가용성 저분자 키토산 함유 된장은 통상적으로 제조된 된장보다 보존성과 항콜레스테롤 효과 등의 가능성이 현저히 우수하다.Soluble low molecular weight chitosan-containing soybean paste prepared as described above is significantly superior in the preservation and anti-cholesterol effects than conventionally prepared soybean paste.
이하 실시예를 통하여 본 발명을 상세하게 설명한다.The present invention will be described in detail through the following examples.
실시예 1Example 1
증자시킨 대두에 Mucor rouxii를 접종하고 숙성기간중 코오지중량에 대해 2중량%의 키토산을 첨가하여 효소작용에 의해 가용성 키토산이 생성된 코오지를 통상의 방법으로 숙성시킨 된장과 1:9의 비율로 혼합하여 가용성 저분자 키토산 함유 된장을 제조하였다.Mucor rouxii was inoculated into the cooked soybeans and 2% by weight of chitosan was added to the weight of the koji during the fermentation period. Soybean paste containing soluble low molecular weight chitosan was prepared.
본 실시예의 제조공정도는 다음과 같다.The manufacturing process chart of this embodiment is as follows.
실시예 2Example 2
증자시킨 대두에 Mucor rouxii를 접종하고 숙성기간 중 1중량％의 키토산을 첨가하여 효소작용에 의해 가용성 키토산의 생성된 코오지를 통상의 방법으로 숙성시킨 된장과 3:7의 비율로 혼합하여 가용성 키토산 함유 된장을 제조하였다.Mucor rouxii was inoculated on the cooked soybeans, and 1 wt% chitosan was added during the fermentation period to mix soluble chitosan-produced koji in the ratio of 3: 7 with miso matured in a conventional manner and containing soluble chitosan. Doenjang was prepared.
본 실시예의 제조공정도는 다음과 같다.The manufacturing process chart of this embodiment is as follows.
본 발명의 효과를 확인하기 위하여, 상기 실시예의 방법에 따라 제조된 가용성 저분자 키토산 함유 된장을 대상으로 다음과 같은 시험을 수행하였다.In order to confirm the effect of the present invention, the following tests were performed on soluble low molecular chitosan-containing miso prepared according to the method of the above example.
시험예 1Test Example 1
실시예 2에 따라 제조된 된장중에서, 첨가된 키토산 30g중 가용성 저분자 키토산으로 분해되지 않고 불용성 고형분으로 잔류되어 있는 키토산량을 측정하기 위하여 시료에 0.05N 수산화나트륨(NaOH)을 가하여 시료에 존재하는 모든 키토산을 추출하였고, 이 추출액을 원심분리한 후 생성된 침전물에 2% 초산(acetic acid)을 가하여 재용해시킨 다음 여과하였다. 이러한 추출, 용해, 여과 작업을 3회 반복한 후 최종 여과액을 0.05N 수산화나트륨으로 pH 10으로 조정하여 불용성 키토산만을 침전시킨 후 여과, 건조과정을 거쳐 그함량을 구하였다.In the doenjang prepared according to Example 2, 0.05N sodium hydroxide (NaOH) was added to the sample to determine the amount of chitosan remaining as an insoluble solid and not decomposed into soluble low molecular chitosan in 30 g of added chitosan. Chitosan was extracted, and the extract was centrifuged and 2% acetic acid was added to the resulting precipitate to redissolve and then filtered. After the extraction, dissolution and filtration were repeated three times, the final filtrate was adjusted to pH 10 with 0.05 N sodium hydroxide to precipitate only insoluble chitosan, followed by filtration and drying.
시험예 1에 따라 표1과 같은 결과를 얻었다.According to Test Example 1, the results shown in Table 1 were obtained.
[표 1]TABLE 1
실시예2에서의 가용성 저분자 키토산 생성률Soluble low molecular chitosan production rate in Example 2
표 1에서 보듯이 본 발명의 방법에 의해 제조된 된장중에는, 첨가된 키토산의 약 86%가 미생물의 효소작용에 의해 가용성 저분자 키토산으로 분해되어 함유되어 있음을 확인하였다.As shown in Table 1, it was confirmed that about 86% of the added chitosan contained in the doenjang prepared by the method of the present invention was decomposed into soluble low molecular chitosan by enzymatic action of microorganisms.
시험예 2Test Example 2
실시예 2에 따라 제조된 가용성 저분자 키토산을 함유하는 된장과 일반적으로 제조된 된장을 30℃에서 4주간 경과시킨 후 미생물의 개체수를 분석하여 표 2와 같은 결과를 얻었다.Soybean paste containing soluble low-molecular chitosan prepared in Example 2 and the soybean paste prepared in general for 4 weeks at 30 ℃ after analyzing the population of microorganisms to obtain the results shown in Table 2.
[표 2]TABLE 2
미생물 총개체수 분석결과Result of analysis of the total number of microorganisms
표 2에서 보듯이 본 발명에 따라 제조된 가용성 저분자 키토산 함유 된장이 일반적으로 제조된 된장보다 된장제품의 저장성에 문제되는 효모수가 약 10배 정도 적으므로 보존성 및 제품으로서의 유통성에서 훨씬 우수하다고 할 수 있다.As shown in Table 2, the soluble low-molecular chitosan-containing soybean paste prepared according to the present invention has about 10 times fewer yeasts to be stored in the miso product than the soybean paste prepared in general. .
Claims (2)
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| KR1019940037355A KR0136712B1 (en) | 1994-12-27 | 1994-12-27 | Processing method of soybean paste containing chitosan |
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| KR1019940037355A KR0136712B1 (en) | 1994-12-27 | 1994-12-27 | Processing method of soybean paste containing chitosan |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190061828A (en) | 2017-11-27 | 2019-06-05 | 이보균 | Method for producing chitosan for forage use |
| KR20230045887A (en) | 2021-09-29 | 2023-04-05 | 농업회사법인 안동제비원전통식품(주) | Soybean paste Containing Hemp seed and Manufacturing Method Thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100462330B1 (en) * | 2002-04-25 | 2004-12-17 | 한국식품연구원 | Korean fermented hot pepper-soybean paste or korean fermented soybean paste with physiological activity that can control rising of blood sugar |
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1994
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190061828A (en) | 2017-11-27 | 2019-06-05 | 이보균 | Method for producing chitosan for forage use |
| KR20230045887A (en) | 2021-09-29 | 2023-04-05 | 농업회사법인 안동제비원전통식품(주) | Soybean paste Containing Hemp seed and Manufacturing Method Thereof |
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