KR100545835B1 - Process of soy sauce production using waste water of the beancurd - Google Patents

Abstract

The present invention develops an environment-friendly process by maximizing the utilization of soybean by utilizing the wastewater discarded by developing an effective method that can make use of both brewed soy sauce and enzyme soy sauce. To provide.

Soy sauce production, tofu hide, koji, enzyme digestion

Description

Soy sauce production method using tofu hide {Process of soy sauce production using waste water of the beancurd}

1 is a view showing a summary of the manufacturing process using the tofu hide.

Soy sauce is a liquid seasoning obtained by fermenting and ripening koji bacteria by adding grains such as wheat rice with beans as a main raw material, and fermenting the saccharified one with salt. In other words, it is an ideal seasoning that harmonizes sweet taste by amino acid, sweet taste by salt, salty taste by salt, and aroma and color by various organic ingredients.

Soy sauce is largely acid-decomposed soy sauce, brewed soy sauce and enzymatic soy sauce. Enzymatically decomposed soy sauce is prepared by using soybean isolate protein, so the manufacturing time is very fast and economical, but lacks taste and flavor. On the other hand, brewed soy sauce is produced through ripening for a long period of time using koji, but has an excellent taste and aroma, but has a drawback in that it takes a long time to manufacture. Acid-decomposed soy sauce has been the most preferred process until recently because it is easy to mass-produce, economical, and excellent in taste, but has been disregarded by consumers due to the production of MCDP, one of the carcinogenic substances generated during acid decomposition. In the brewing soy sauce manufacturing method is more preferred, and research and development is being made. The main materials used in the cooji are soybeans and wheat rice, and the coogi strains used in these are aspergillus orizae, or in the element, and Saccharomyces roux is used to impart fragrance. Enzymes are mainly used for protease and glycolysis.

Breath water is a by-product of the pressing process during tofu making, which takes up 80-85% of the raw soybean oil and contains nutrients such as proteins, carbohydrates, vitamins and inorganic salts derived from soybeans.

The BOD of breath is 11,500mg / l, which has a great influence on environmental pollution. Most of the current is being discharged into the wastewater, and there are many studies that want to use it. Jung et al. (Journal of the Korean Society of Food Science and Nutrition, 26 (5), 872-877, 1997) reviewed the feasibility of using lactic acid bacteria as a medium for cultivating breath. Applied a patent for developing a process for extracting and separating the chiroinositol material, Lee et al. The patent for the method of manufacturing the added kimchi is applied.

In the existing technology, the main field was to develop a process for recovering physiologically active materials from the hides, and only a part of the hides were used as additives. A significant amount of breath is released daily and there is a significant economic loss to dealing with it, and no comprehensive development has been done. Therefore, the present inventors examined the feasibility of whether it can be used as a raw material for the production of soy sauce, especially soy sauce, in soy-based products in the seasoning field of food.

Advantages of manufacturing soy sauce using breath water 1. It is possible to develop environmentally friendly process by using discarded breath water. 2. Brewing in functional aspect by using various water-soluble bioactive ingredients in soybeans as it is. It has the same effect as soy sauce. 3. It can be manufactured by introducing the manufacturing process of brewed soy sauce and enzyme-decomposed soy sauce at the same time. Cost-effectiveness by using oligosaccharide as it is, 5. By-products of tofu manufacturing process, so as to increase value-added so that utilization of soybean is increased.

The composition of the hides is 10-20 (15)% protein per g building, 30-50 (40)% total, 0.2-2 (0.5)% isoflavones, 1-5 (3)% saponin, 1-5 (3) %, Ash 20 to 40 (30)% of composition composition of the breath can be varied within the composition range.

In order to use breath as a toad, you need to replenish your protein content. Since the total nitrogen content is around 1.0-1.5% in general soy sauce, protein supplementation is necessary to manufacture products that meet the general standard. On the other hand, the concentrate is vacuum concentrated or reverse osmosis concentration to adjust the total nitrogen content to 1-1.5% can be prepared using enzymes or koji.

Most of the protein in the water is a water-soluble protein has the advantage of easy hydrolysis by coozyme or enzyme. It also contains abundant physiologically active materials in comparison with soy sauce, which is usually made from proteins such as soybean isolate or wheat protein, and has the same characteristics as functional products.

The present invention develops an environment-friendly process by maximizing the utilization of soybean by utilizing the wastewater discarded by developing an effective method that can make use of both brewed soy sauce and enzyme soy sauce. To provide.

In order to achieve the above object, in the present invention, in the method of preparing soy sauce using soy hides, soybean coji, enzyme, soybean separated protein, wheat protein, salt, yeast, etc. Provides soy sauce.

Soy has a unique taste of soy when protein in soybean is broken down into amino acids by protease and starch is broken down by glycolysis.

Therefore, microorganisms that can be used to prepare soy sauce using tofu are classified into fungi and bacteria, and fungi include Aspergillus awamori , Aspergillus kawachii , and Aspergillus sneeger ( A ) . . niger), Aspergillus duck chair (A. oryzae), Aspergillus city Usami (A. shirousamii), the device Aspergillus (A. sojae), Aspergillus other animals (A. tamarii), Rizzo Rhizopus delemar , Rhizopus oligosporus , and the like, Bacillus brevis ( Bcillus brevis ), Bacillus licheniformis ( B. licheniformis ), B. natto ( B. natto ), B. polymixa , B. pumilis , B. subtilis and the like.

In the present invention, aspergillus sp., Which is known to have excellent protease and amylase production ability, was used as koji bacteria.

Raw materials usable as cooji are coogiated by adding at least one of grains such as soybean, wheat, glutinous rice, non-rice and barley together.

The enzyme used may be an enzyme such as amylase, protease, pectinae, glucosidase, cellulase, xyalse, etc. In the present invention, amylase and protease were used.

Available sources of nitrogen may be soybean isolate, casein, wheat protein, whey protein, egg protein, gelatin, fish protein (sardines, pollock, tuna, bonito ...), corn albumin, collagen and the like. In the present invention, soybean isolate protein and wheat protein were used as a source of nitrogen source.

Yeast strains were used as salt-resistant yeast, candida torulopsis and zygosaccharomyces rouxii.

Specific examples of the soy sauce production method of tofu hide according to the present invention is as follows.

 Soybean, wheat, soybean isolate, wheat protein, and so on are added alone or in combination of two or more so that the total nitrogen of soy sauce is 1 to 5%, and the amount of koji can be used from 1% to 50%. And preferably 5% -20%. The addition amount of the enzyme can be used from 0.01% to 10%, preferably 0.1-5% was added.

The amount of salt may be used from 5% to 30% of the volume of the breath, preferably 10% to 20%.

The temperature during the fermentation and decomposition process by koji and enzyme is carried out from 0 to 100 degrees, preferably from 10 to 60 degrees. The pH is in the range of 4 to 10, preferably in the range of pH 4 to 8.

 Figure 1 summarizes and shows the manufacturing process of the present invention as described above.

Example 1 Preparation of Brewed Soy Sauce Using Breath

2kg of soybean koji (Koji mold is Aspergillus Orissa), 5kg of wheat protein, 5kg of salt and 42 liters of water instead of water, mixed with a mixer and reacted at 43 degrees for 5 days. After analysis, the total nitrogen content was 1.5% and the total salinity was 12%. At this time, 2.7kg of salt was added to adjust the salinity to 18%, and then the temperature was lowered to 10 degrees. After aging 5 days in the stationary state and filtered under reduced pressure to obtain soy sauce.

Example 2 Preparation of Mixed Soy Sauce of Brewing and Enzymatic Decomposition

After adjusting the breath to pH 6.0, sterilizing for 15 minutes at 121 degrees, inoculated with Aspergillus Orizae and incubated at 37 degrees in 10 liters of liquid fermented Cooji (Aspergillus Orizae) 500g After soybean separation protein and 2kg of wheat protein, 1.2kg of salt was added and 5 days were reacted at 43 degrees. Total nitrogen content was 1.5% and salinity was 11.5%. 800 g of salt was added thereto, the salinity was adjusted to 20%, and the temperature was adjusted to 25 degrees, and aged for 5 days. The enzyme was inactivated by heating at 80 degrees for 30 minutes. After stopping the reaction, diatomaceous earth filtration was performed to obtain soy sauce.

Example 3 Enzymatic Soy Sauce Preparation

30 g of protease (protease derived from Aspergillus oriza) and 7.7 liters of water were added to 1 kg of soybean isolated protein, followed by enzymatic reaction at 55 degrees for 24 hours. 1.4 kg of salt was added to the enzyme treatment reactor and aged at 20 degrees for 48 hours. The mixture was heated to 80 degrees, cooled, and filtered to obtain enzymatically digested soy sauce. Total nitrogen concentration was 1.3% and salinity was 18.0%.

Example 4 Use of Yeast in the manufacture of Breath Soy Sauce

2kg of soybean koji (Koji mold is Aspergillus Orissa), 5kg of wheat protein, 5kg of salt and 42 liters of water instead of water, mixed with a mixer and reacted at 43 degrees for 5 days. After hydrolysis, the number of cells of zygosaccharomyces rouxii was added to 10 ⁶ , salt was added to adjust the salinity to 18%, and the temperature was lowered to 20 degrees. After aging 10 days in the stationary state and filtered under reduced pressure. Total nitrogen was 1.5%, salinity 18% and alcohol 0.8%.

Example 5 Preparation of Soy Sauce Using Breath Concentrate

100 liters of breath water with 0.6% total nitrogen and 1.5% total sugar was concentrated in vacuo at 60 degrees and concentrated to 30 liters to adjust to 2% total nitrogen, followed by 30 g of protease (from Aspergillus Oriza). Protease) was added and stirred at 55 ° C. for 24 hours for enzymatic reaction. 5.5 kg of salt was added to the enzyme treatment reactor and aged at 20 degrees for 48 hours. The mixture was heated to 80 degrees, cooled, and filtered to obtain enzymatically digested soy sauce. The total nitrogen concentration was 1.2% and salinity was 18.0%.

Test Example 1: Analysis of free amino acid composition

The composition of the free amino acid in the soy sauce and commercial brewed soy sauce prepared in Example 5 (soybean 100%, (U) Korean food) was analyzed using the PICO-tag method. The results are as follows.

The amino acid composition tends to be relatively low compared to brewed soy sauce compared to 100% brewed soy sauce, which is due to the fact that most of the protein in the hide is water soluble. It can be seen that there is no significant difference in the composition of amino acids.

Free amino acids Furtherance (%) Example 5 (Break Concentrate) Control (soy beans) Cys 1.78 1.11 Asp 7.36 1.57 Glu 17.57 19.22 Ser 7.18 6.75 Gly 7.25 5.25 His 0.95 0.68 Arg 0.45 0.29 Thr 5.68 5.09 Ala 13.58 15.54 Pro 6.45 5.53 Tyr 1.24 0.36 Var 7.45 7.31 Met 1.28 1.66 Cys2 0.25 0.10 Ile 6.47 6.37 Leu 8.52 9.60 Phe 1.32 4.64 Trp 0.83 1.30 Lys 4.39 7.63

Test Example 2: Comparative Analysis of Soy Sauce

When preparing soy sauce using the hide according to the present invention was to compare the existing brewed soy sauce and ingredients to prove the quality as soy sauce. The relatively high content of reducing sugars is believed to be due to the relatively high content of soy oligosaccharides in the hides.

Analysis item Example 5 Brewed Soy Sauce Total Nitrate (%) 1.21 1.37 Amino form (%) 0.86 0.82 pH 4.5 4.3 Salinity (%) 18 19 Reducing Sugar (%) 6.5 4.6 O.D at 540nm 5.2 4.9

As described above, the soy sauce prepared from the tofu hide according to the present invention maximizes the utilization of soybean as well as being environmentally friendly by utilizing wastewater. In addition, it can be used in the production of soy sauce by showing the same effect as brewed soy sauce.

Claims (17)

A method of preparing soy sauce, the method comprising: (a) increasing the one or more grains selected from the group consisting of soybean, wheat, glutinous rice, wheat, barley, soybean and wheat to make meju or coji; (b) seeding the yeast and incubating at a certain temperature for a certain period to mature; And, (c) adding salt or brine, and then eluting the soy sauce by fermenting and ripening in a koji for a certain period of time, and preparing soy sauce using at least one or more breath instead of the main ingredient. Method of manufacturing soybean hide soy sauce, characterized in that. According to claim 1, wherein in step (c), salt is added at a concentration of 5% to 30% relative to the volume of the breath, fermentation and decomposition by coogi at a temperature range of 0 to 100 degrees and conditions of pH 4 to 10 And fermenting and aging using coogee for 20 hours to 5 days to elute soy sauce. 3. Method according to claim 1 or 2, characterized in that the use of breath instead of or in addition to the coot. The method of claim 1, further comprising the step of adding a nitrogen source in any one of the steps (a) to (c) so that the total nitrogen amount of the soy sauce is in the range of 1 to 50% of Coogee. Characterized in that the method. 5. The method of claim 4, wherein breath is used instead of or in addition to the nitrogen source. The method of claim 1, wherein in any one of steps (a) to (c), at least one enzyme selected from the group consisting of amylase, protease, pectinase, glucosidase, cellulase and xylase is added at a concentration of 0.01 to 10%. And further comprising a step. 6. The method of claim 1 or 5, wherein said breath is concentrated. The method of claim 1, wherein the co-oxidation is characterized in that the solid phase or liquid fermentation. The method according to claim 1 or 5, wherein the breath is 10-20% protein per gram of dry matter, 30-50% of total sugar, 0.2-2% of isoflavone, 1-5% of saponin, 1-5% of pinitol, and 20 ~ ash. Characterized in that it consists of a composition comprising 40%. The microorganism of claim 1, wherein the microorganisms used for coagulation are Aspergillus awamori , Aspergillus kawachii , Aspergillus niger , Aspergillus orizae. A. oryzae), Aspergillus Shiro Usami (A. shirousamii), the Aspergillus element (A. sojae), Aspergillus other grain (A. tamarii), Rhizopus crispus del Sliema (Rhizopus delemar), Rhizopus crispus oligonucleotide Spokane Russ (Rhizopus oligosporus), Bacillus brevis (Bacillus brevis), Bacillus richen you miss PORTO (B. licheniformis), NATO Bacillus (B. natto), poly miksa Bacillus (B. polymixa), Bacillus Fu Millie's (B. pumilis ), And one or more microorganisms selected from the group consisting of B. subtilis , and the microorganisms used in the spawn are Aspergillus awamori , Aspergillus kawachii , Aspergillus. Niger ( A. nig er), Aspergillus duck chair (A. oryzae), Aspergillus city Usami (A. shirousamii), the device Aspergillus (A. sojae), Aspergillus other animals (A. tamarii), Rizzo crispus characterized in del Sliema (Rhizopus delemar), and separation tank crispus oligonucleotide Russ spokes that at least one group selected from the group consisting of (Rhizopus oligosporus). The method according to claim 1, wherein the microorganism used for coagulation or spawn is Aspergillus oryzae . delete delete 7. The method of claim 6, wherein the enzyme is amylase or protease. 5. The method of claim 4, wherein the nitrogen source is at least one selected from the group consisting of soybean isolate, casein, wheat protein, whey protein, egg protein, gelatin, corn albumin, collagen and fish protein. 16. The method of claim 15, wherein the nitrogen source is soybean isolate or wheat protein. The method of claim 1, wherein the yeast strain is candida torulopsis, or zygosaccharomyces rouxii, which is a salt tolerant yeast.

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