KR100369218B1 - Method for the Rapid making of Traditional Soybean Paste by Mixed Fermentation Process - Google Patents
Method for the Rapid making of Traditional Soybean Paste by Mixed Fermentation Process Download PDFInfo
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Classifications
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- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/218—Yeast extracts
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
본 발명은 복합발효특성을 이용한 속성 전통된장의 제조방법에 관한 것으로 보다 상세하게는바실러스 서브틸리스(Bacillus Subtilis) 청국장 발효과정을 통하여 대두 단백질을 신속하게 분해하고아스퍼질러스 오리제(Aspergillus oryzae), 지고사카로마이세스 룩시이(Zygosaccharomyces rouxii) 그리고 효모분해물(Yeast Autolyzate)을 단용 혹은 혼용 첨가한 후 10℃∼30℃에서 15∼30일간 숙성시켜 향미가 우수한 전통된장을 속성으로 제조하는 방법에 관한 것이다.The invention specifically Bacillus subtilis (Bacillus Subtilis) rapidly decomposing the soy protein through the Soybean fermentation and Aspergillus duck claim (Aspergillus oryzae) than to a method of manufacturing a property Traditional paste using a composite Fermentation , Zygosaccharomyces rouxii and yeast digestion (Yeast Autolyzate) alone or mixed and aged for 15-30 days at 10 ℃ ~ 30 ℃ to produce a traditional flavor with excellent flavor It is about.
본 발명의 된장은 숙성기간에 따라 수분함량이 큰 변화가 없고, pH는 5.2∼7.0으로 일반 전통된장에 비해 다소 높은 편이다. 총질소함량은 차이가 없었으나, 수용성 질소는 담금 초기 1.6∼1.68%에서 후기에 2.0∼2.2%로 일반 전통된장 보다 높다. 담금 후기의 아미노태 질소 함량도 250 mg%∼450mg%로 대단히 높은 수준이다.Doenjang of the present invention does not change the moisture content according to the aging period, pH is 5.2 ~ 7.0 is a little higher than the traditional doenjang. The total nitrogen content was not different, but the water-soluble nitrogen was higher than general soybean paste from 1.6 ~ 1.68% at the beginning of soaking to 2.0 ~ 2.2% at the end of soaking. The amino nitrogen content in the late immersion is also very high, 250 mg% to 450mg%.
유리아미노산은 글루탐산, 프로린, 류신, 라이신 함량도 높고 시스테인과 알기닌이 대체적으로 낮다. 청국장을 이용한 전통된장의 제조는 숙성기간을 단축하는데 효과적이었으며, 시판 재래된장에 비해 종합적 기호도에서 전반적으로 양호한 것으로 평가되었다.Free amino acids are high in glutamic acid, proline, leucine and lysine and generally low in cysteine and arginine. The production of traditional doenjang using Cheonggukjang was effective to shorten the ripening period, and it was evaluated to be generally good in overall acceptability compared to conventional doenjang.
Description
본 발명은 청국장을 이용한 속성 전통된장의 제조방법에 관한 것이다. 보다 상세하게는 종래의 전통된장 제조에는 3∼6개월의 숙성기간이 요구되었으나 본 발명은 청국장 발효과정을 통하여 대두 단백질을 신속하게 분해하고아스퍼질러스 오리제(Aspergillus oryzae), 지고사카로마이세스 룩시이(Zygosaccharomyces rouxii) 그리고 효모분해물(Yeast Autolyzate)을 단용 혹은 혼용 첨가한 후 30℃에서 30일간 숙성시켜 향미가 우수한 전통된장을 속성으로 제조하는 방법에 관한 것이다.The present invention relates to a method for producing fast-paced traditional miso using Cheonggukjang. As more specifically to a conventional traditional manufacturing miso, the present invention, but requires a maturing period of 3-6 months are rapidly decomposed soybean protein via the Soybean fermentation and Aspergillus duck claim (Aspergillus oryzae), Saccharomyces my process is The present invention relates to a method of preparing traditional miso with excellent flavor by lysing Zygosaccharomyces rouxii and yeast autolyzate in a single or mixed manner and then aging at 30 ° C. for 30 days.
된장은 제조방법에 따라 재래된장과 개량된장으로 나누어 지는데 그 제조방법에 따라 맛과 향기에 큰 차이를 나타내게 된다. 재래된장은 옛날부터 가정에서 만들어 온 방법으로 간장을 우려내고 메주를 걸러내어 깨트린 후 소금을 더 넣어 다른 항아리에 재워두어 숙성시키는 것인 데 주로 세균(Bacillus Subtillus)의 강력한 단백질 분해로 암모니아 생성이 많고 톡쏘는 강한 냄새가 특징이다. 반면, 일본에서 유래한 개량된장은 쌀이나 보리쌀과 같은 전분질 원료에 단백질과 전분질을 잘 분해시키는 곰팡이아스퍼질러스 오리제(Aspergillus oryzae)를 인공적으로 접종, 배양하여 곡자를 만든 후 여기에 삶은 콩과 소금을 혼합하여 숙성시킨 다음 마쇄하여 제품으로 한다. 따라서 개량된장은 단맛이 강하고 냄새가 순하여 된장찌개용으로 적당하지 않다.Doenjang is divided into traditional doenjang and improved doenjang according to the manufacturing method, which shows a big difference in taste and aroma. Traditional doenjang is a method that has been made at home since ancient times. Soy sauce is soaked, filtered meju, crushed , and then added to salt and put in another jar to ripen. It is mainly due to the strong protein degradation of bacteria ( Bacillus Subtillus ), which produces ammonia It is characterized by a lot of strong smells. On the other hand, an improvement derived from Japanese miso is the fungus Aspergillus duck first (Aspergillus oryzae) of well decomposed protein and starch in the starchy raw materials such as rice or barley artificially inoculated and incubated after creating the gokja boiled beans here and Salt is mixed and aged, then ground to make a product. Therefore, the improved doenjang is not suitable for doenjang stew due to its strong sweetness and mild odor.
전통된장의 산업화가 이루어지지 않고 있는 주요 원인 중의 하나는 제조기간이 개량된장에 비해 길고 메주의 품질이 다양하여 균일한 제품을 생산하기가 어렵기 때문이다. 즉, 재래식 된장은 가을에 메주를 띄우는 작업을 시작하여 정월말에서 3월초 사이에 담그므로 적어도 3∼6개월간의 제조기간이 필요하다.One of the main reasons why traditional soybean paste is not industrialized is that it is difficult to produce uniform products due to the longer and longer quality of meju compared to the improved doenjang. In other words, conventional soybeans start the work of floating meju in the fall and soak between the end of New Year and the beginning of March, so a manufacturing period of at least 3 to 6 months is required.
본 발명은 종래의 전통된장의 문제점을 해결하기 위하여 재래식 된장의 발효에 관여하는 미생물을 고찰하였던 바, 재래된장의 원료인 메주의 표면은 건조하고 내부는 축축하여 메주의 표면에는 곰팡이 특히아스퍼질러스 오리제가 생육하며 내부에는 바실러스균이 주로 생육한다. 또한 된장 숙성 중 효모는지고사카로마이세스가 많고 숙성후기에토루롭시스(Torulopsis, Candida)가 증식하여 향미물질을 생성한다. 이와 같이 전통된장에는 세균, 곰팡이, 효모가 복합적으로 작용하여 고유의 맛과 향미성분을 내게 되는데 이들의 복합발효 특성을 이용하여 속성된장을 제조하는 것이다.In order to solve the problems of the traditional doenjang, the present invention has been studied for the microorganisms involved in fermentation of conventional doenjang . Ducks grow and Bacillus bacteria grow mainly inside. In addition, many of the soybean fermentation yeast MY access to the saccharide is to drop the mound sheath (Torulopsis, Candida) in late proliferative aging produces a flavoring substance. In this way, bacteria, fungi, and yeast are combined to give a unique taste and flavor component to the traditional doenjang.
전통된장의 독특한 미생물인 세균은 삶은 콩에 쉽게 서식하는바실러스 서브틸러스속의 세균들로서 이들 균은 강력한 단백질 분해효소를 생산하므로 40℃의 고온에서 2∼3일 속성 발효로 청국장을 만드는 것으로 전통적인 속성된장 제법이라고 할 수 있다. 그러나 청국장은 장기발효에서 제조되는 전통된장의 깊고 풍부한 향미가 부족한 결점이 있다.Bacteria, a unique microorganism of traditional doenjang, are bacteria in the Bacillus subtilis that easily inhabit boiled soybeans.These bacteria produce powerful proteolytic enzymes, so they make cheonggukjang with 2 ~ 3 days rapid fermentation at 40 ℃ high temperature. It can be called the manufacturing method. However, Cheonggukjang lacks the deep and rich flavor of traditional doenjang prepared by long-term fermentation.
본 발명은 재래식 된장의 세균과 곰팡이 그리고 효모의 복합적인 효소 시스템을 이용하여 전통된장의 맛과 향을 재현하고, 속성으로 제조하기 위하여 재래식 메주의 내부에 서식하는 바실러스에 의해 제조한 청국장을 스타터로 이용하고아스퍼질러스 오리제,지고사카로마이세스 룩시이및 효모자기소화물을 단독 혹은 혼합 작용시켜 청국장의 냄새를 순화시켜 숙성함으로써 전통된장과 같은 풍미를 갖게 하는 것이다.The present invention utilizes a complex enzyme system of bacteria, fungi and yeasts of conventional doenjang to reproduce the taste and aroma of traditional doenjang and produce it as an attribute. UsingAspergillus Orize,Jigosaka Romanises LuxiAnd By acting alone or mixed with yeast magnetic digestion, the smell of Cheonggukjang is purified and matured to have the same flavor as traditional doenjang.
도 1은 재래된장과 본 발명의 된장의 관능검사 결과를 나타낸 그래프1 is a graph showing the sensory test results of traditional doenjang and doenjang of the present invention
본 발명은 복합발효균을 이용한 속성 전통된장의 제조와 즉석된장의 제조방법으로 구성되어 있다. 다음의 실시예는 본 발명을 구체적으로 설명하기 위한 것으로 이들 실시예가 본 발명의 기술적 범위를 한정하는 것은 아니다.The present invention is composed of the preparation of fast-paced traditional doenjang and the preparation of instant doenjang using complex fermentation bacteria. The following examples are intended to illustrate the present invention in detail, and these examples do not limit the technical scope of the present invention.
<실시예 1>: 속성된장 제조(Ⅰ)(청국장+개량메주)<Example 1>: Produced red miso (I) (Cheongkukjang + improved meju)
전통 청국장에서바실러스 서브틸러스를 주로 하는 청국장 제조용 균주를 분리 배양한 것을 삶은 콩에 접종시킨 후 40℃에서 3일간 발효한 청국장과, 삶은 콩에아스퍼질러스 오리제를 30℃에서 2∼3일간 배양한 메주를 1 : 1 ∼20 : 1로 혼합하여 청국장과 메주의 혼합물 중량에 대해 8∼12% 식염과 함께 쵸파로 갈아 용기에 다져 담은 후 밀폐하여 10∼30℃에서 15∼30일간 저장 숙성하여 속성된장을 제조한다. 이와 같이 제조한 속성된장의 단백질 수용도는 숙성초기의 52%에서 숙성 20일 이후에는 68%로 증가하였으며(표 2), 아미노태질소는 350mg%에서 650mg%로 증가하였다. 속성된장의 유리아미노산 함량은 청국장에 비하여 2배이상 증가하였으며 특히 스레오닌, 세린, 글루타민, 프롤린, 글리신, 알라닌, 시스틴, 이소류신 등이 2배이상 증가하였다(표 3). 이와 함께 메주 냄새는 감소하고 간장냄새가 증가하였다(표 1).2-3 days after the inoculation to release the soybean-producing strain of Bacillus sub-blocks's mainly in traditional culture Soybean boiled beans fermented for 3 days at 40 ℃ and Soybean, Aspergillus duck boiled beans in claim 30 ℃ The cultured meju was mixed at 1: 1 to 20: 1, and the mixture was changed into chopper with 8-12% saline to the weight of the mixture of Cheonggukjang and meju. To make fast-acting miso. Protein solubility of fast-acting soybean paste prepared in this way was increased from 52% at the beginning of fermentation to 68% after 20 days of fermentation (Table 2), and amino nitrogen was increased from 350mg to 650mg%. The free amino acid content of fast-acting soybeans increased more than two times compared to Cheonggukjang, and in particular, threonine, serine, glutamine, proline, glycine, alanine, cystine, and isoleucine increased more than two times (Table 3). At the same time, meju odor decreased and hepatic odor increased (Table 1).
표 1. 속성된장과 청국장의 관능검사 비교Table 1. Comparison of sensory evaluation between accelerated soybean paste and Chungkookjang
(관능지수 1: 지극히 약하다, 9: 지극히 강하다)(Sensory index 1: extremely weak, 9: extremely strong)
<실시예 2> 속성된장 제조(Ⅱ)(청국장+개량메주+효모엑기스)<Example 2> Preparation of fast-acting miso (II) (Cheongkukjang + improved meju + yeast extract)
실시예 1의 속성된장 제조방법(Ⅰ)에 쵸파로 갈기 전에 효모엑기스를 첨가하는 방법으로서, 효모엑기스는사카로마이세스 룩시또는사카로마이세스 세레비제를 배양하여 대수기 종말점에서 농축한 후, 55℃에서 4∼10시간 자기소화 시킨 것을 청국장과 메주의 혼합물 중량에 대해 2∼10% 첨가하여 쵸파로 갈아 용기에 다져서 담은 후 밀폐하여 10∼30℃에서 15∼30일간 숙성하여 전통된장(Ⅱ)를 제조하였다. 이와 같이 제조한 속성 된장의 단백질 수용도는 숙성초기의 50%에서 20일 숙성후 67%로 증가하였으며(표 2), 아미노태질소는 숙성초기의 300mg%에서 550mg%로 증가하였다. 유리아미노산 함량도 1.9배 증가하였으며 속성된장(Ⅰ)의 경우와 유사한 아미노산 증가를 나타냈다(표 2). 관능검사 결과 청국장 보다 메주 냄새가 크게 감소하였고 간장맛이 크게 증가하였다(표 1).Yeast extract is added to the method (I) of fast-acting soybean preparation of Example 1 before grinding into chopper , wherein the yeast extract is concentrated at the logarithmic terminus after culturing Saccharomyces luxi or Saccharomyces cerevisiae . 2 to 10% of the mixture of Cheonggukjang and Meju were added to the mixture, and then chopped into choppers, packed in a container, sealed and aged for 15 to 30 days at 10 to 30 ° C. ) Was prepared. Protein solubility of the fast-acting soybean paste was increased from 50% of the early stage of fermentation to 67% after 20 days of fermentation (Table 2). The free amino acid content also increased 1.9-fold and showed an amino acid increase similar to that of fast-growing miso (I) (Table 2). As a result of sensory evaluation, the smell of meju was significantly decreased and soy sauce taste was significantly increased than that of Cheonggukjang (Table 1).
<실시예 3> 속성된장 제조(Ⅲ)(청국장+개량메주+효모엑기스+효모)<Example 3> Preparation of fast-acting miso (III) (Cheongkukjang + improved meju + yeast extract + yeast)
실시예 2의 속성된장 제조방법(Ⅱ)에사카로마이세스 룩시배양효모를 청국장과 메주의 혼합물 중량에 대해 1∼5% 첨가하여 쵸파로 갈아 용기에 다져서 담은 후, 밀폐하여 10∼30℃에서 15∼30일간 숙성하여 속성된장(Ⅲ)을 제조한다. 이와 같이 제조한 속성된장의 단백질 수용도는 숙성초기의 52%에서 20일 숙성후 67%로 증가하였으며(표 2), 아미노태질소는 숙성초기의 250mg%에서680mg%로 증가하였다. 유리아미노산 함량은 1.8배 증가하였으며 속성된장(Ⅰ)의 경우와 유사한 아미노산들의 증가가 일어났다(표 3). 관능검사결과 청국장 보다 메주 냄새가 크게 감소하였다(표 1). 속성된장(Ⅲ)의 관능적 품질을 청국장 및 시판된장과 비교한 QDA도표는 도 1과 같다.1 to 5% of Saccharomyces luxi culture yeast was added to the mixture weight of Cheonggukjang and meju in the method of preparing fast-acting miso of Example 2, and then chopped into choppers, packed in a container, and sealed at 10 to 30 ° C. Aged for 15 to 30 days to prepare fast-acting miso (III). The protein acceptability of fast-acting soybean paste prepared in this way was increased from 52% of the early stage of fermentation to 67% after 20 days of aging (Table 2). The free amino acid content increased 1.8-fold and an increase in amino acids similar to that of fast-growing intestine (I) occurred (Table 3). As a result of sensory evaluation, the smell of meju was significantly reduced than that of Chungkookjang (Table 1). QDA diagram comparing the organoleptic quality of fast-acting miso (III) with Cheonggukjang and commercial doenjang is shown in FIG.
표 2. 속성된장 숙성중 수용성단백질의 함량 변화Table 2. Changes in Water Soluble Protein Content during Rapid Miso Fermentation
C(대조군; 청국장), A(SoybeanGokjagrown withA.oryzae), C (control group; Cheonggukjang), A (Soybean Gokja grown with A.oryzae),
Y(Wet cell mass ofZygo.rouxii) Y (Wet cell mass of Zygo.rouxii)
E(Autolyzate of Y(70%))E (Autolyzate of Y (70%))
<실시예 4> 분말즉석된장의 제조<Example 4> Preparation of instant powder miso
실시예 1, 2 및 3의 방법에서 청국장과 개량메주를 쵸파로 갈아 40∼60℃ 열풍건조기에서 건조한 후 분말화한 것을 건조 효모엑기스 혹은 건조효모 등을 첨가하고 식염을 첨가한 후, 여기에 건조 원료와 동량의 물을 가하여 잘 혼합하여 용기에 다져서 담은 후 2∼3일부터 먹을 수 있는 즉석된장을 만들었다.In the method of Examples 1, 2 and 3, the Cheonggukjang and the improved meju were changed into choppers, dried in a hot air dryer at 40 to 60 ° C., and then powdered. Mix the ingredients with the same amount of water and mix well into a container to make instant doenjang that can be eaten from 2 to 3 days.
표 3. 된장의 유리아미노산 함량(mg%)Table 3. Free Amino Acid Content in Miso (mg%)
(CH: 4℃로 저장한 청국장, C: 대조군; 청국장, A:개량메주 첨가(속성된장(Ⅰ) 첨가, AE: 효모엑기스첨가(속성된장 Ⅱ), AYE: 효모첨가(속성된장 Ⅲ)(CH: Cheonggukjang stored at 4 ° C., C: control; Cheonggukjang, A: Improved meju (Added Attribute Doenjang (Ⅰ), AE: Yeast Extract (Proper Doenjang Ⅱ), AYE: Yeast Addition (Proper Doenjang Ⅲ)
본 발명은 재래식 된장 제조시 3∼6개월 동안 숙성이 요구되는 데 반하여아스퍼질러스 오리제,지고사카로마이세스 룩시이및 효모 자가소화물을 단독 또는 혼용 첨가한 후 10∼30℃에서 15∼30일간 숙성시키면 청국장 발효과정을 통해 대두 단백질을 신속하게 분해함과 동시에 맹독한 냄새와 맛을 순화시켜 전통 된장 고유의 맛과 풍미를 내는 전통된장을 속성으로 제조할 수 있다.The present invention While traditional doenjang is required for three to six months to mature,Aspergillus Orize,Jigosaka Romanises LuxiAnd after yeast self-digestion alone or mixed addition and aged at 10-30 ℃ for 15-30 days, the soybean protein is rapidly decomposed through the fermentation process of Cheonggukjang, and at the same time, the poisonous odor and taste are purified. Traditional miso can be flavored.
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KR101541758B1 (en) | 2013-10-02 | 2015-08-05 | 경상북도(농업기술원) | Rapid soybean paste having korean traditional flavor produced by fermenting mixture of each fermented soybean lump using bacteria and fungi and its manufacturing method |
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KR102117877B1 (en) * | 2019-05-08 | 2020-06-03 | 농업회사법인 주식회사 순창성가정식품 | Method for producing convenient instant Doenjang |
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