KR100534660B1 - Manufacturing Method for High Production of peptidase from Maeju and Soysauce - Google Patents

Abstract

The present invention relates to a method for producing meju and an increased amount of protease production in order to promote aging of miso and to produce a product of superior quality, and more specifically, to a certain size after soaking, washing and pulverizing soybeans. After molding, to form a punching tool penetrating the upper and lower surfaces of Meju and allowed to cool to 35 ℃, and spraying the punching tool and the surface with an extender mixed with 0.01% to 0.3% by weight of the strain and starch powder relative to the total amount of raw materials For the growth conditions of fungi and bacteria in the first 24 hours, the product temperature is kept at 30 ° C. and the relative humidity is maintained at 90%. Later, the product temperature is empire at 40 ° C. and the relative humidity is 40%. It consists of a step of separating the dyeing solution for 10 to 20 days with the brine at 15 to 20 ° C. at 20w / w%, leaving the country, and aging for 3 to 6 months at an ambient temperature of 25 ° C. to obtain miso. .

The present invention can increase the amount of enzyme production of meju can shorten the maturation period of doenjang so that the quality is excellent and provides a doenjang that can increase the productivity.

Description

Manufacturing Method for High Production of Peptidase from Maeju and Soysauce}

The present invention relates to a method for producing meju and soybean paste with increased protease production in order to promote ripening of miso and to obtain an excellent product. More specifically, after immersing, washing, and crushing the beans, molding meju to a certain size, and then forming a punching tool penetrating the upper and lower sides of the meju and allowing it to cool to 35 ° C; An extender containing about 1% of starch powder was sprayed on the drilling tool and the surface to keep the growth conditions of mold and bacteria at an initial temperature of 30 ° C and a relative humidity of 90% for the first 24 hours. Impregnating with a relative humidity of 40% for 10 days in an incubator, separating the brine solution for 10-20 days with 20 w / w% of saline at 15 to 20 ° C., and leaving the country, and an outside temperature of 25 It is composed of the step of obtaining miso by aging for 3-6 months at ℃.

In the past, Koreans were vegetarians, and it was difficult to consume meat, so the unique taste has been inherited by dipping intestines, a fermented food source that can replace them. The Korean chapter made a chapter from the Goguryeo period, and it was paid off as an obsolete item in the Three Kingdoms newspaper king. In China, it was easy to guess the weight of soy sauce in the diet enough to consider the smell of miso and the health of a healthy body. In general, the meju form has a needle shape of 15 × 15 × 20cm in Jeolla Province, and a flat shape of 15 × 15 × 8cm in Gyeonggi Province. There were also spherical shape, cone shape, donut shape, and powder shape, but the most commonly used shape was 8 × 12. It is said to be a brick-shaped shape of about 20cm. The microorganisms in conventional meju grow naturally with bacteria, rice straw and mold in the air, bacteria, yeast, etc., according to Park and Kim (1970), more than 99% of the total bacteria It is reported to be less than 1% of bacteria and fungi, which not only breeds fungi but also harmful fungi such as blue fungi (Penicillium) and Aspergillus strains (A.flavus, A. niger). Long-term maturation period is required due to the poor quality or low enzyme production due to low content, which adds to the economic burden of commercializing this product. Therefore, in recent years, it is an improved meju form made by cultivating only pure mold, which is a Japanese miso type, in soybean, but matured and commercialized as an attribute, but it has a different aroma and taste than the original meju. This is why soybean meju is easy to quality control but difficult to reproduce the traditional miso taste because it is difficult to induce various tastes produced by bacteria when only mold is cultured. Cheonggukjang meju was also mixed, and Ryu (Korean Patent No. 2002-0051914) and the like also used mold and bacteria to increase the amount of enzyme production in the 'method of soybean meju prepared by two-stage fermentation'. In addition, Choi (1997) et al. Showed that the soybean-type meju has a much higher proteolytic ability than the molded meju, but it is influenced by the shape and size of the meju, which is influenced by oxygen and has a meju size of 7cm and the thickness of the soybean culture layer. It is said that 4cm is appropriate, which indicates that not only aerobic conditions for producing meju, but also related to its own moisture caused by bacterial culture. For these reasons, it was true that efforts were needed to reproduce the taste of miso while maintaining the shape of meju.

Traditionally, the meju is a process of forming soybeans into a certain size after washing, ripening and crushing soybeans, and washing and drying the fermented meju in a natural state for a certain period of time. This is made, because it takes a considerable time to grow aerobic bacteria inside the meju due to anaerobic conditions, there is also a meju form made by penetrating the central part during the meju molding process, but the meju made in the present invention There was no.

Therefore, the present invention can provide a suitable growth condition of mold and bacteria in the meju with an increased surface area by increasing the amount of enzyme production, thereby significantly shortening the fermentation period of the meju and the aging of miso.

The present inventors made a study on a method for reducing the fermentation period and fermentation of miso and maintaining the original taste of the fermentation and miso, which was a problem in the conventional meju production, after making holes in the meju and spraying microorganisms, the growth conditions of the useful microorganisms are good. The present invention was completed by finding out that the amount of enzyme can be increased by proliferation.

An object of the present invention is to promote fermentation of meju and shorten the maturation period of miso to provide a miso product of excellent quality.

In order to achieve the above object, the present invention perforates at least one or more holes at the surface of meju in the meju molding step, and inoculates a predetermined amount of microorganisms to provide suitable conditions for growth, thereby producing an amount of enzyme produced by the end. A method of making meju to increase and also a miso prepared using meju fermented by the above method.

Conventionally, the meju manufacturing process is manufactured by forming, empire, and leaving the process by breeding the raw material of the increased protein, for example, beans, as illustrated in FIG. 1.

Doenjang has some differences, but it is common to imperial meju, immerse the koji in saline solution, and separate the filtrate and go through the aging process to make doenjang, and then mix the brine in meju without separating the filtrate. There is also a process of making miso.

The present invention provides a method for producing meju to increase the amount of enzyme produced by the final secretion by providing a suitable condition for growth by inoculating a predetermined amount of microorganisms by injecting a predetermined amount of microorganisms in the initial stage of molding during the general manufacturing process of the conventional meju production; Also includes doenjang prepared using meju fermented by the above method.

Meju protease uses Japanese intestine assay and IU unit is used. Amino acid nitrogen, which determines the degree of ripening of taste, is used in mg% unit using the method used by the company. Ammonia nitrogen, which is a determinant of meju odor (bacterial activity indicator), is used in% by using a value obtained by direct decomposition with a protein analyzer.

In the end of the empire can be used in the manufacture of enteric, and may include any strain with a strong protease activity, aspergillus olease, aspergillus cleanse, aspergillus sirosami, lycopus A single or two or more mixed strains selected from the genus, splicing bacteria (Gygomycetis, muco) and a single or two or more mixed strains selected from Bacillus subtilis, Bacillus palmyrus and Bacillus richemiformis are used.

The final dose may vary depending on the strain, preferably 0.01 to 0.3% by weight relative to the total amount of the raw material. If it is added less than 0.01% by weight it is difficult to expect the desired enzyme activity, and when added in excess of 0.3% by weight it is difficult to expect additional significant enzyme activity.

The final injection time is possible as long as the inside temperature of the meju does not inhibit the growth of the fungus after the hole is made on the surface of the meju.

Extenders used to enhance the dispersing effect of the final include starch raw or steamed raw or steamed raw materials and processed raw materials which facilitate the final function.

Although the number of mesopores is not specifically determined, one or more mejupores may be drilled in various places such that they do not maintain meju form or inhibit the growth of microorganisms.

The mesopores have a diameter of 2.5 to 10 mm, so that the microorganisms are aerobic. If the meju hole is too large, the productivity per unit of the meju decreases and if the hole is too small enough to interfere with the distribution of air, the fermentation of meju may not be smooth, resulting in less enzyme production. The growth conditions of fungi and bacteria are cultivated in the incubator for a total of 10 days in the incubator at a temperature of 30 ° C and a relative humidity of 90% for the first 24 hours, and a relative humidity of 40% at 40 ° C. If time, temperature and relative humidity do not match, abnormal fermentation may occur, resulting in less enzyme production.

The fermentation period of doenjang usually takes 6 to 24 months, but the present invention has enough fermentation of meju in a short period of time, so that even if the fermentation period is shortened according to the needs of the yield, excellent quality doenjang can be obtained.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to understand the contents of the present invention, and the scope of the present invention should not be construed as being limited to these examples.

<Example 1>

After dipping, washing, and crushing the beans, mold meju to a certain size (17cm × 11cm × 7cm), cool it to 35 ° C, and spray with an extender containing about 1% of starch and starch powder. The part was shaken off naturally by tilting it. During the initial 24 hours, the growth conditions of the fungus were maintained at 30 ° C. (humidity 90%), and the latter was set at 40 ° C. (humidity 40%), which is the growth condition of bacteria.

Ammonia nitrogen and protease measurement results are shown in Table 1.

<Example 2>

Empire was performed in the same manner as in Example 1, except that a powder mixed with starch and final was sprayed on the surface of the meju.

Ammonia nitrogen and protease measurement results are shown in Table 1.

<Example 3>

After dipping, washing, and crushing the beans, mold the meju into a certain size (17cm × 11cm × 7cm), and drill 3 holes at regular intervals in the horizontal direction at the top of the surface of the meju with a 10mm diameter holder, and cool them to 35 ℃. Then, a bulking agent mixed with 0.3% by weight of the final amount and starch powder relative to the total amount of the raw material was sprayed onto the drilling tool and the surface of Meju, and the parts not attached to the surface were inclined and shaken off naturally.

The growth conditions of the fungi and bacteria were cultivated for 10 days in the incubator in the incubator at a temperature of 30 ° C. and a relative humidity of 90% for the first 24 hours, and a relative humidity of 40% at 40 ° C. in the latter period.

After saline at 18 ° C. for 20 w / w% for 15 days, the salt solution was separated and immersed, and then aged at an outdoor temperature of 25 ° C. for 3 months to obtain doenjang.

Ammonia nitrogen and protease measurement results are shown in Table 1.

<Example 4>

The same procedure as in Example 3 was performed except that 6 holes of Meju were added and 0.1 wt% of the strain was added.

Ammonia nitrogen and protease measurement results are shown in Table 1.

Example 5

It was empire as in Example 3 except that 9 holes were added in the meju and 0.05 wt% of the strain was added.

Ammonia nitrogen and protease measurement results are shown in Table 1.

<Example 6>

It was empire as in Example 3 except that 9 holes of Meju were added and 0.01 wt% of the strain was added.

Ammonia nitrogen and protease measurement results are shown in Table 1.

TABLE 1

Item Ammonia nitrogen (%) Protease (IU) Example 1 0.29 89 Example 2 0.30 59 Example 3 0.31 103 Example 4 0.31 107 Example 5 0.33 111 Example 6 0.38 115

<Example 7>

Saline (20 wt% salinity) was mixed with the koji impregnated by Example 1, soaked for 20 days, and aged for 90 days to prepare miso.

The amino acid nitrogen content was calculated for the doenjang (485 mg%).

<Example 8>

Doenjang was prepared by the same procedure as in Example 7 using the koji impregnated by Example 2.

The amino acid nitrogen content was calculated for the doenjang (410 mg%).

Example 9

Doenjang was prepared by the same procedure as in Example 7 using the koji impregnated by Example 3.

The amino acid nitrogen content was calculated for the doenjang (560 mg%).

<Example 10>

Doenjang was prepared by the same procedure as in Example 7 using the koji impregnated by Example 4.

Amino acid nitrogen content was calculated for doenjang (605 mg%).

<Example 11>

Doenjang was prepared by the same procedure as in Example 7 using the koji impregnated in Example 5.

The amino acid nitrogen content was calculated for the doenjang (652 mg%).

<Example 12>

Miso was prepared by the same procedure as in Example 7 using the koji impregnated by Example 6.

The amino acid nitrogen content was calculated for the doenjang (681mg%).

As a result of the above example, in the case of imperial dispersing the final state on the surface of Meju, Example 1 produced more protease than Example 2, and as shown in the procedures from Example 3 to Example 6, the number of pores It was confirmed that as the enzyme production of the fungus increased with the increase. The ammonia-nitrogen nitrogen, which is an indicator of bacterial activity, also increased as the number of pores increased, and it was confirmed that the aerobic condition due to perforation increases the bacterial activity, thereby shortening the Meju period.

In the case of miso prepared using the koji, it was found that the amino acid nitrogen content of the soybean pastes of Examples 9 to 11 that were impregnated by impregnating the pores more than those of Example 7 which simply added only the final ingredients were gradually increased.

In addition, in order to increase the amount of enzyme production in Meju, it is preferable to add the strains in addition to the pores and to adjust the fermentation conditions, thereby consequently shortening the Meju empire period and the ripening period of doenjang.

The present invention is to spray the strain on the drilling tool and the surface of the meju and provide fermentation conditions suitable for growth to increase the production of enzymes and shorten the fermentation of miso aging to increase productivity and to produce a delicious doenjang product.

1 is a conventional meju manufacturing process procedure

Figure 2 is a meju manufacturing process procedure according to the present invention

Claims (9)

After immersing, washing and pulverizing the raw material, the meju is molded into a certain size, and at least one boring tool penetrating the upper and lower sides of the meju is cooled to 35 ° C, Inoculating by spraying the drilling tool and the surface with a bulking agent of about 0.01% to 0.3% by weight of the total amount of the raw material and a starch powder; The growth conditions of the strain during the initial 24 hours to maintain a temperature of 30 ℃ and a relative humidity of 90%, and later in the incubator for a total of 10 days in a culture incubator at 40 ℃ relative humidity 40%, A protein characterized in that it comprises the step of separating and soaking the salt solution after 10-20 days of salting at 15 to 20 ℃ brine at 20w / w%, and aged for 3 to 6 months at 25 ℃ Method of manufacturing meju with increased amount of degrading enzyme The method according to claim 1, wherein the meju has at least one hole, which has a diameter of 2.5 to 10 mm. 2. The strain according to claim 1, wherein the strain comprises only one or two or more mixed strains selected from Aspergillus orisse, Aspergillus subtilis, Aspergillus sirosami, Lyzopus genus, conjugated bacteria (Gyomycetis, Muco). Method of producing meju, characterized in that The method of claim 1, wherein the terminal comprises a single strain or a mixture of two or more strains selected from Bacillus subtilis, Bacillus palmyrus, and Bacillus richemiformis. The method of manufacturing meju according to claim 1, wherein the raw material is cereals, soybeans, or a mixed raw material thereof. delete delete The method according to claim 1, wherein the extender used to enhance the dispersing effect of the final product is made of raw materials obtained by increasing or gelatinizing it as cereals or beans. Soybean paste containing meju as a main ingredient manufactured by the method of claim 1