KR100463675B1 - Bean-Meju produced by two-stage fermentation and method for production of it thereof - Google Patents

Abstract

The present invention relates to a soybean meju prepared by a two-stage fermentation method and a method for manufacturing the same, which is fermented by inoculating fermented soybean with Aspergillus oryzae (manufacturer: Chungmu fermentation, product name: rhubarb for enteric), Bacillus subtilis GSK 3580) (KFCC-11293) is inoculated into the fermentation product to give two-stage fermentation to provide excellent protein degradation, high free amino acid content, and ammonia odor.

Description

Bean-Meju produced by two-stage fermentation and method for production of it eg}

The present invention is a soybean meju prepared by the two-step fermentation method and the manufacturing method thereof in more detail, Aspergillus oryzae (manufacturer: Chungmu fermentation, product name: rhubarb for enteric) and Bacillus subtilis GSK 3580 (KFCC- 11293) and soybean meju prepared by two-stage fermentation using (KFCC-11293) and a method for producing the same.

Fish liver is made from fish or its internal organs and is degraded and aged by its own enzymes, without the aid of microorganisms. Fish liver is widely distributed in the coastal region of China, the south coast of our country, Japan and Southeast Asia, and in Europe, there is anchovy sauce called anchovy sauce. Fish used as raw materials may be used as it is, or head and internal organs may be removed.

Looking at the research on the production of liver soy sauce, Patent Publication No. 2000-0054051 (2000. 09. 05), the first stage of the ripening step of grinding and finely chopped canary, put salt and additives (enzyme) and aged with room salt at room temperature ; A second step of removing impurities such as suspended fats of aged canary fish and separating the canary fish body and the matured liquid; 15-30% by weight of Korean Meju, 0.1-0.5% by weight of sesame dashima was added to the separated solution, and the third step of primary fermentation aging step for 50-60 days while blowing oxygen at room temperature; A fourth step of fermenting the second fermentation step of squeezing the aged soy sauce and fermenting the soy sauce solution separated from gourd and soy sauce at room temperature for 6 months to 1 year; As a method for preparing fish liver using raw cannabis, the method of manufacturing fish liver using tubera meju is characterized in that it is prepared by performing a fifth step, which is a filtration step of filtering the impurities and precipitate residue of fermented soy sauce that has been fermented. Is disclosed,

Patent Publication No. 1997-0025437 (June 24, 1997) crushes the entire fish body of fish waste (head, intestines, etc.) or inexpensive fish, and combines sugars such as Aspergillus oryzae coji with sugar. After mixing the mixture to a certain concentration and then aged at room temperature for a certain period of time there is no odor, and the manufacturing method of the soy sauce soy sauce has a flavor similar to traditional soy sauce and its production is disclosed. ,

In Patent Publication No. 1997-0068889 (1997. 11. 07), 75% by weight of fresh anchovy and 25% by weight of natural salt, dehydrated by washing with fresh anchovy, mixed in a sealed light-blocked container for more than 12 months. 10 ~ 40% by weight of fermented soybean fermented at room temperature for 1 month to 1 year after blending 0.5 ~ 3.0 times volume of steamed beans and 0.2 ~ 0.5 times volume of salt in steamed beans. 60 ~ 90% by weight of the liquid milk prepared by the process of the first fermentation process for 3 months at 20 ~ 22 ℃, after the first fermentation process, soy sauce is extracted and aged again at 20 ~ 22 ℃ for more than 1 year Jujube relates to a method of preparing soy sauce using anchovies consisting of a sterilization and packaging process of sterilizing and packaging aged soy sauce at 85 to 90 ° C. for 5 minutes.

However, in the disclosed technology, meju used in making soy sauce requires a long fermentation time in preparation, and has a problem of low soy protein degradation rate.

Therefore, the present invention is prepared with a short fermentation time, and its purpose is to produce high quality soybean meju that is well decomposed from soy protein to free amino acid.

The object of the present invention is to immerse the soybeans in water and increase the steam so as to obtain a steamed soybeans to obtain a primary fermented product with Aspergillus oryzae , inoculated Bacillus subtilis GSK3580 (KFCC-11293) to the obtained product It was achieved by producing a meju with high degradation rate of protein by secondary fermentation.

1 is a schematic view of the production process of two-stage fermented soybean meal of the present invention.

The present invention is a step of immersing for 12 hours after washing the soybeans and performing a water drain for 1 hour and then steaming for 50 minutes at a temperature of 121 ℃; After cooling the cooked soybeans at 30 ° C., inoculated with ^{6 6} spores / g of spores of Kukki (manufacturer: Chungmu fermentation, product name: rhubarb) for fermentation for 36 to 48 hours at a temperature of 25 to 35 ° C. step; Bacillus subtilis GSK3580 (KFCC-11293) inoculated in the primary fermentation 10 ⁶ CFU / g and the second fermentation for 24 to 36 hours at a temperature of 42 ~ 45 ℃; After the second fermentation, soybean Almeju characterized in that it comprises a step of air drying in the shade of 20 ~ 25 ℃ or air-dried with air of 10 ~ 18 ℃ so that the moisture content of soybean Almeju 30% (w / w) It provides a manufacturing method.

The present invention also provides soybean meju prepared by the method of claim 1.

Hereinafter, the present invention will be described in more detail.

To prepare soybean meju, the raw soybeans are selected and washed twice. The washed beans are swelled by immersion in water. When the surface of the bean is free of wrinkles, it is drained off to remove excess moisture from the surface of the bean. After soaking the soybeans in a steamer at 121 ° C. for at least 30 minutes, the soybeans have a yellow to brown color and are softened sufficiently and then cooled in a fermentation chamber.

When steamed soybean is cooled to 30 ℃, inoculate spores of Hwang Kyun (manufacturer: Chungmu fermentation, product name: Hwang Kyun for soybean paste) at 10 ⁴ to 10 ⁶ spores per gram of cooked soybean. The relative moisture is adjusted to 90% or more while maintaining the temperature of the fermentation chamber at 25-35 ° C. Fermentation ends when the mycelium germinates after 36 to 48 hours and begins to cover the soybeans. It is suitable for the production of soybean meju due to its high proteolytic enzyme production ability and strong glycolytic enzyme titer, which does not produce severe odor or mime. If the moisture in the fermentation chamber is maintained at least 90%, the germination of mycelium is vigorous and the fermentation time can be reduced.

Hwanggukgyun The mycelium is fully Covering inoculated before as a seed culture liquid Bacillus subtilis (Bacillus subtilis GSK 3580) (KFCC -11293) at 37 ℃ to the fermented product to be ~10 ⁴ 10 ⁶ CFU per 1g of water to give a steamed soybean. Raise the temperature of the fermentation chamber to 42-45 ℃ and maintain the relative humidity above 90%. After 24 to 36 hours, when the viscous component is produced, fermentation is terminated. The wild Bacillus subtilis produces strong ammonia odor during fermentation and gives a reversed odor even after making soy sauce and miso, but Bacillus subtilis GSK 3580 (KFCC-11293) used in the present invention produces little ammonia odor during storage as well as during fermentation. It is not fungi. In addition, the high protease activity increases the yield of amino acids by decomposing soybean free proteins or polypeptides, which are not completely degraded by H.

In order to use the fermented product as meju, the water content is lowered to 30% or less through a drying process and stored in a cool place. It is lower in water content and effective in dissolving enzymes, nutrients, nucleic acids, etc., rather than using it for soy sauce or doenjang immediately after fermentation. Rather than hot air drying, the quality of soybean meju is removed from moisture by natural drying (20 ~ 25 ℃) or blowing low temperature air (10 ~ 18 ℃) in the shade.

The soybean meal using soybean meju can be prepared by using the soybean meju prepared by the above method as a raw material through a conventional soybean soybean manufacturing process well known to those skilled in the art.

Example 1. Aspergillus oryzae ) And Bacillus subtilis ( Bacillus subtilis Preparation of Soy Almeju Fermented with GSK 3580)

Domestic soybeans were purchased and after selection, soybeans were washed twice with water and soaked. After 12 hours, the soybeans were harvested and drained for 1 hour. The soybeans were soaked in hardwood and placed in a pressurized steamer and steamed at a temperature of 121 ° C. for 50 minutes.

The steamed soybean was cooled to 30 ° C. in a fermentation chamber and then inoculated with H. pylori (manufacturer: Chungmu fermentation, product name: rhubarb for soybean paste) to 10 ⁶ spores per gram. Room temperature was maintained at 30 ℃ and the relative moisture was raised to 90% fermentation for 36 hours. When the primary fermentation product was obtained, it was distributed by the Korean spawn association and inoculated in the liquid medium the day before the main culture, and diluted with Bacillus subtilis GSK 3580 (KFCC-11293), which was incubated for 24 hours at 37 ° C, in physiological saline. The fermented product was inoculated to 10 ⁶ g. The temperature of the fermentation chamber was raised to 43 ° C. and fermented for 24 hours, followed by air drying on a drying table for 2 days (temperature 43 ° C., hot air circulation dryer, model name: DKHT convection oven, manufacturer: Tokyo Chemical). Through the above process was obtained fermented product (soybean meju) using the sulfur and Bacillus subtilis.

Comparative Example 1; Hwang Kook ( Aspergillus oryzae Meju fermented with

Domestic soybean was washed twice in Jeongseon, water, and soaked in water. After 12 hours of immersion, the soybeans were collected, and after 1 hour of draining, a pressurized steamer was added and steamed at 121 ° C for 50 minutes. Spores of Hwang Kyun bacteria (manufacturer: Chungmu fermentation, product name: Hwang Kuk bacteria) were inoculated at 10 ⁶ spores per gram. Room temperature was maintained at 30 and the relative moisture was raised to 90% for 36 hours. The soybean meju was obtained by drying in the dark.

Comparative Example 2; Bacillus subtilis ( Bacillus subtilis GSK 3580) Meju Manufacturing

Domestic soybeans were selected and washed twice with water and then soaked for 12 hours. 1 hour after draining soybeans, soybeans called pressurized steamer were wrapped in mineral wood and steamed at 121 ° C. for 50 minutes. Baclillus subtilis GSK 3580 (KFCC-11293) was inoculated at 10 ⁶ CFU / g in air-cooled cooked soybeans in a fermentation chamber, followed by fermentation at 43 ° C. for 24 hours to obtain soybean meju prepared only from Bacillus subtilis.

Experimental Example 1: Comparison of content of free amino acid of soybean meju through two-stage fermentation

The content of free amino acids of the three soybean mejus, which were subjected to the examples and Comparative Examples 1 and 2, was measured. A predetermined amount of ethyl alcohol was added to the three obtained samples, and the homogenized sample was taken at 4000 × g for 20 minutes, the supernatant was centrifuged, concentrated under reduced pressure, and degreased, and used as an amino acid analysis sample.

Free amino acids, along with nucleic acid-related substances, are the major substances that determine the taste of soy sauce and miso. Glutamic acid, known as an essential ingredient of doenjang or soy sauce, was shown as 10.1, 7.9, and 4.2 in two-stage fermented meju, Hwang Kyun meju, and Bacillus subtilis meju as shown in Table 1. Aspartic acid was also 2.0 and 1.5, respectively. , 0.7.

Free Amino Acid Content by Meju (%) Free amino acids Two-stage fermented meju of the present invention Hwangguk Meju Kocho meju Phosphoserine 0.004 0.003 0.002 Taurine 0.001 0.001 - Aspartic acid 0.020 0.015 0.007 Throneine 0.050 0.011 0.011 Serine 0.011 0.010 0.005 Glutamic acid 0.101 0.079 0.042 -Aminoadipic acid 0.001 - 0.002 Proline 0.045 0.008 0.008 Glycine 0.027 0.004 0.012 Alanine 0.065 0.030 0.020 -Aminobutyric acid 0.003 0.001 0.001 Valine 0.075 0.011 0.036 Methionine 0.025 0.004 0.015 Isoleucine 0.058 0.008 0.026 Leucine 0.079 0.016 0.033 Tyrosine 0.058 0.004 0.033 Phenylalanine 0.098 0.009 0.048 -alanine 0.009 0.002 - DL- -Aminoisobutyric acid 0.006 0.001 - Orinithine 0.012 - 0.004 Lysine 0.037 0.005 0.017 Histidine 0.034 0.004 0.019 Arginine 0.017 0.002 - Total 0.8360.836 0.2280.228 0.3410.341

The total free amino acid content of the two-stage fermented meju, Hwangkuk meju, and Bacillus subtilis meju were 0.847, 0.234, and 0.347%, respectively. Able to know. Therefore, when the liver soy sauce is prepared with the two-stage fermented meju, the content of free amino acid can be increased. It is an invention that can produce liver soy sauce with high amino acid content by producing two-stage fermentation with sulfur bacteria and Bacillus subtilis.

Example 2 Preparation of Soy Sauce Using Soybean Meju Prepared by Two-Stage Fermentation of the Present Invention

5000 g of wild canary, 200 g of expanded wheat flour, 1200 g of roasted salt, 20 g of amylase, and 20 g of protease were evenly mixed and aged at room temperature for 6 months. Thereafter, the floating fat of the mature canary was removed and the body and the liquid were separated. 600 g of soybean meju prepared by the method described in Example 1 was added to 3000 g of the separated solution, and 15 g of finely chopped kelp was added and fermented and aged while blowing oxygen at 25 ° C. for 60 days. Subsequently, aged soy sauce and kelp were compressed and dehydrated using a hydraulic press to separate gourd and soy sauce. The separated soy sauce was collected and stored at 25 ° C. for 6 months to be fermented for secondary fermentation. After fermentation of secondary fermentation, the present invention soy sauce was prepared by filtering impurities and sediment residue.

As described above through the above embodiment, the present invention effectively decomposes the protein of the raw soybean through the two-stage fermentation method in which fermentation is carried out using the proteolytic enzymes of H. pylori and Bacillus subtilis. It is a very useful invention in the fermented food industry because it has an excellent effect of providing meju with increased yield of free amino acid without producing odor and producing high quality soy sauce or other similar products.

Claims (2)

Washing the soybeans, soaking for 12 hours and draining for 1 hour, and then increasing the temperature to 121 ° C. for 50 minutes; After cooling the steamed soybeans at 30 ° C., inoculated with ^{6 6} spores / g spores, and adjusting the relative humidity to 90% while maintaining the temperature at 30 ° C., when the spores of the fungi were formed for 36 to 48 hours. Primary fermentation until; Bacillus subtilis GSK3580 (KFCC-11293) was inoculated with the primary fermentation product for 24 hours with 10 ⁶ CFU / g inoculation to maintain the relative humidity at 90% relative humidity for 24 to 36 hours. Secondary fermentation; After the second fermentation, soybean Almeju characterized in that it comprises the step of drying naturally in the shade of 20 ~ 25 ℃, or air-dried with 10 ~ 18 ℃ air so that the moisture content of soybean Almeju 30% (w / w) Manufacturing method. delete