KR100590733B1 - Method for manufacturing red pepper pastekochujang with Bacillus subtilis and Aspergillus oryzae - Google Patents

Abstract

(A) 0.5% by weight of Aspergillus oryzae by inoculating wheat flour, and soaking soybeans in water and adding 0.5% by weight of Bacillus subtilis , Aspergillus duck inoculum is incubated at 28 ± 1 ℃, Bacillus subtilis inoculation is incubated for 36 hours at 40 ± 1 ℃ and humidity 85 to 90%;

(b) After heating and gelatinizing the mixture of starch raw material, malt powder and water, the impregnated Aspergillus duckwood and Bacillus subtilis are added in a ratio of 42.5: 57.5 wt%, and salt is added to add 25 ± 2. Aged at 4 ° C. for 4-6 weeks;

(c) It relates to a method for producing the Cheonggukjang red pepper paste comprising the step of mixing the red pepper powder and starch syrup after mixing and ripening at 20 ± 2 ℃ for 7 days.

The present invention is a spicy taste of functional ingredients such as anti-hypertension, lipid metabolism improvement, anti-mutation and anti-cancer, anti-oxidation, prevention of osteoporosis or senile dementia, prevention of thrombosis, antibacterial action etc. It combines sweetness and sweetness to create a harmonious flavor, and the taste of the improved red pepper paste is monotonous, and the effect of improving the quality of the improved red pepper paste is improved by supplementing the shortcomings that do not give a deep taste like traditional red pepper paste for cooking. have.

Cheonggukjang red pepper paste, Aspergillus duck, Bacillus subtilis

Description

Method for manufacturing red pepper paste (kochujang) with Bacillus subtilis and Aspergillus oryzae}             

1 is a manufacturing process chart of the Cheonggukjang red pepper paste mixed with Aspergillus duck and Bacillus subtilis TS-9.

The present invention relates to a method for producing Cheonggukjang red pepper paste comprising a step of culturing Aspergillus oryzae and Bacillus subtilis, respectively, and impregnating them in a certain ratio. will be.

Gochujang, a Korean traditional fermented food, is fermented by mixing starch and red pepper powder such as glutinous rice and cooji and salt, and it is an important seasoning food that can not be left out of the diet with soy sauce and miso. Kochujang blends well with the sweetness produced by the hydrolysis of starch, organic acid, alcohol, etc., produced by the metabolism and fermentation of microorganisms during fermentation, the sweet taste derived from protein, the spicy taste of red pepper, and salty salt. Kochujang has a quality difference depending on the type of the raw material, the mixing ratio, the manufacturing method, and the aging conditions. In general, traditional kochujang has many flavors and bacteria in the process of floating meju and fermentation of yeast, lactic acid bacteria and enzymes that are secreted during fermentation of kochujang. The odor of the product can be created by the propagation of bacteria. On the other hand, improved red pepper paste enhances the flavor by the enzymatic action and fermentation of yeast mainly from the Koji, and has a short ripening period. Microorganisms, which are important factors for the quality of kochujang, have been studied for the fermentation characteristics such as the addition of useful yeast for kochujang soaking and different kinds of kochujang meju and koji.

On the other hand, microorganisms used in the production of Cheonggukjang are commonly used Bacillus subtilis (Bacillus subtilis), and the patent for the method of manufacturing Cheonggukjang using Bacillus subtilis, for example, Bacillus subtilis in Korean Patent No. 386887 It discloses a method for producing cheonggukjang with enhanced vitamin and reduced off-flavor using fermented bacteria. In Korea Patent Registration No. 324132, fermentation into Bacillus subtilis using soybean beans instead of soybeans in order to reduce off-flavor. It is known about. In addition, Korean Patent Application No. 2003-15499 discloses techniques for mixing kochujang prepared in different steps after the production of Cheonggukjang with Bacillus subtilis.

However, a method of producing fermented kochujang containing excellent functions of Cheonggukjang by fermenting Bacillus subtilis, a fermented soybean paste with fermented soybean paste, has not yet been disclosed.

The present inventors found that the quality of the improved red pepper paste can be improved by adding a mixture of Cheonggukjang Koji and red pepper paste fermentation from the early stage of fermentation, since the taste of the improved red pepper paste is monotonous, so that it can not be cooked for a deep taste like traditional red pepper paste. The present invention has been completed.

The present invention has been made to solve the conventional problems as described above, the object of the present invention is to cultivate the process by culturing the Aspergillus oryzae and Bacillus subtilis (Bacillus subtilis), respectively and It is to provide a manufacturing method of Cheonggukjang red pepper paste comprising a step of aging by mixing at a predetermined ratio.

In order to achieve the above object, the present invention (a) inoculated 0.5% by weight of Aspergillus duck ash (Aspergillus oryzae) by pressurized steam flour, soybeans soaked in water and increased by Bacillus subtilis (Bacillus subtilis) After inoculating 0.5% by weight, the Aspergillus duck inoculation was incubated at 28 ± 1 ℃, Bacillus subtilis inoculation was incubated for 36 hours at 40 ± 1 ℃ and humidity 85 to 90%;

(b) After heating and gelatinizing the mixture of starch raw material, malt powder and water, the impregnated Aspergillus duckwood and Bacillus subtilis are added in a ratio of 42.5: 57.5 wt%, and salt is added to add 25 ± 2. Aged at 4 ° C. for 4-6 weeks;

(c) Provides a method for producing Cheonggukjang red pepper paste, which comprises adding red pepper powder and starch syrup to mix and ripen at 20 ± 2 ° C. for 7 days.

In the present invention, "cheonggukjang red pepper paste" refers to the red pepper paste having the flavor and function of Cheonggukjang prepared by mixing and incubating with invoice Koji (Bacillus subtilis) and Aspergillus duck.

Cheonggukjang cooji in the imperial process of the first step of the manufacturing method of the present invention is preferably Bacillus subtilis (Bacillus subtilis), more preferably Bacillus subtilis TS-9 (Bacillus subtilis TS-9) can be used. The Bacillus subtilis TS-9 is isolated and stored by the present inventors, the strain was isolated by using the following selection medium and classification method. YMA medium (yeast extract 3g / l, malt extract 3g / l, peptone 5g / l, glucose 10g / l, agar 20g / l, pH 7.2), NA medium (peptone 5g / l, agar 15g) / l, beep extract 3g / l, pH 6.8) and PDA medium (chopped potatoes 300g / l, glucose 20g / l, agar 15g / l, pH 5.4) were used. Cultures were incubated for 24 hours at 40 ° C. in NA and YMA media and for 7 days at 38 ° C. in PDA media. After incubation, the colonies that appeared in the solid medium were assayed for pure separation, classified at the morphological level such as color, size, shape, and the like. Predominantly selected strains were predominantly labeled in these media. Colonies predominant in the solid medium were named Bacillus subtilis TS-9. In order to obtain pure single colony of the Bacillus subtilis TS-9 was plated in NA medium, and then incubated for 24 hours at 40 ℃. Bacillus subtilis TS-9 used in the present invention is a strain having high heat resistance, high protease activity and low odor unique to Cheonggukjang.

The production of the Cheonggukjang Koji is one embodiment, soaking soybeans in Jeongseon, rinse, 12 hours or more to sufficiently absorb the water and then pressurized and steamed for 1 hour at a pressure of 1.2kg / cm2 and cooled to 45 ~ 50 ℃ After spawning 0.5% of the spawn, the culture was aerobic for 36 hours under conditions of 40 ± 1 ° C. and 85 ~ 90% humidity. In this case, the longer the incubation time, the more distinctive odor of Cheonggukjang affects the flavor of gochujang.

The aging process of the production method of the present invention is composed of two stages, the first stage of aging process is a pressure starch of wheat and glutinous rice starch source, the coot is a pressure increase by spraying an appropriate amount of hot water to wheat flour and Aspergillus duck (Aspergillus oryzae) aspergillus duck coji prepared by inoculation and soybeans prepared using soybeans mixed with a ratio of 42.5: 57.5 in a ratio of 42.5 to 5 weeks to add a salt and aged for 4 to 6 weeks, prepared in the imperial process The mixed fermentation method is adopted to mix fermented Aspergillus duck and Bacillus subtilis.

The present invention is to aging the red pepper powder and starch syrup in two stages after ripening at 25 ± 2 ℃ longer than the maturation period (2 to 3 weeks) of the general improved type kochujang in order to make the flavor unique to Cheonggukjang It is added to the ripening at 20 ± 2 ℃ for 1 week (Fig. 1). The red pepper powder and starch syrup, which is added after, to brighten and clear the color of red pepper paste, and to prevent abnormal fermentation phenomenon that occurs during the ripening process.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention.

EXAMPLE

<Example 1> Changes of microorganisms during fermentation of Cheonggukjang red pepper paste mixed with Aspergillus duck and Bacillus subtilis TS-9

Table 1 shows the changes of microorganisms during fermentation of Chungkukjang red pepper paste mixed with Aspergillus duckwood (Bacillus koji) and Bacillus subtilis TS-9 (Cheongkukjang koji). As shown in Table 1, the number of yeasts involved in the aroma component and alcohol production of kochujang due to the microbial changes during fermentation of Cheonggukjang red pepper increased rapidly by 100 times at 2 weeks of fermentation, and decreased thereafter. The number was a little higher in Cheonggukjang Koji Kochujang. In the case of aerobic bacteria, it increased up to 2 weeks of fermentation and then decreased rapidly after 8 weeks. However, the number of aerobic bacteria mixed with Cheonggukjang koji was 10 times higher than that of Kookko koji kochujang. On the other hand, the number of anaerobic bacteria tended to increase slightly at 8 weeks of fermentation, but there was little change in the number of bacteria during fermentation.

Example 2 Changes of Enzyme Activity during Fermentation of Chungkukjang Gochujang Mixed with Aspergillus Duck and Bacillus Subtilis TS-9

Table 2 shows the microbial changes during fermentation of Chungkukjang red pepper paste mixed with Aspergillus duck and Bacillus subtilis TS-9. During the fermentation process of Chungkukjang red pepper paste, the enzyme activity of alpha-amylase decreased in the early stage of fermentation, but slightly increased after fermentation, but the change of activity during fermentation was small, and beta-amylase (β-amylase) was aged. It increased sharply around the time, but then decreased. In the test section, the activity of amylase during fermentation was lower in Cheonggukjang Koji Kochujang compared to Korean Koji Koji Kochujang.

  In the case of protease, the activity of the enzyme was significantly increased after 2 weeks of aging, but decreased after that, but the acidic protease and the neutral protease increased again after 6 weeks, and the acidic protease activity was high immediately after soaking. There was high activity of neutral protease. Unlike the amylase activity in the test section, the protease activity of Cheonggukjang Koji Kochujang was slightly higher, and the difference was higher in neutral protease than acid. The enzyme activity of kochujang depends on the enzyme derived from koji and the enzyme produced by the growth of microorganisms during ripening, but it was determined that the activity of protease rather than amylase was closely related to the change in the number of aerobic bacteria during ripening (Fig. 2). .

<Example 3> Changes of pH and titratable acidity during fermentation of Cheonggukjang red pepper paste mixed with Aspergillus duck and Bacillus subtilis TS-9

Table 3 shows changes in pH and titratable acidity during fermentation of Cheonggukjang red pepper paste mixed with Aspergillus duck and Bacillus subtilis TS-9. Due to the pH change closely related to the fermentation product in the fermentation of Cheonggukjang Kochujang, Kookgi Koji Kochujang decreased until 6 weeks of fermentation, but increased slightly thereafter. There was little decrease in pH in Kochujang mixed with Cheonggukjang koji. The titratable acidity increased during fermentation and the production rate of organic acid was higher than that of Korean native coji.

<Example 4> Changes in color during fermentation of Cheonggukjang red pepper paste mixed with Aspergillus duck and Bacillus subtilis TS-9

 Table 4 shows the change of color during fermentation of Cheonggukjang red pepper paste mixed with Aspergillus duck and Bacillus subtilis TS-9. As a result of measuring color, which is an important factor of external quality evaluation of kochujang, with Hunter colorimeter, L-value (brightness) of Cheonggukjang Koji Kochujang was slightly low, but a-value (redness) was high. L-value increased slightly but a-value tended to decrease. On the other hand, the b-value (yellowness) decreased as the ripening progressed but increased after 6 weeks. When the change in chromaticity was converted into ΔE value, the ΔE value gradually increased as the ripening progressed, but the change was more severe in the late ripening period, and the change was more severe in Kukko Koji Kochujang. The addition of Cheonggukjang koji was encouraging considering that discoloration of red pepper paste is a bad factor for consumers' evaluation of taste.

Example 5 Sensory Evaluation of Cheonggukjang Red Pepper Paste Mixed with Aspergillus Duck and Bacillus Subtilis TS-9

Table 5 shows the sensory evaluation of Cheonggukjang red pepper paste mixed with Aspergillus duck and Bacillus subtilis TS-9. This is a result of sensory evaluation of Kochujang prepared by mixing Bacillus subtilis TS-9 with Cheonggukjang Koji in Aspergillus oryzae koji . Taste and aroma were better in Cheonggukjang Koji mixed spheres than Kukgi Koji Kochujang, and color was significantly better (p <0.05). The overall preference was better in Cheonggukjang Koji mixed spheres compared to Kochujang added with Kookkyun Koji and Cheonggukjang Koji alone (p <0.05). In consideration of these sensory evaluations and physicochemical characteristics, it was judged that it would be desirable to replace some of the Korean cabbage koji with 57.5% of the soybean paste during the preparation of kochujang.

 As described and demonstrated in detail in the above, the present invention is a functional ingredient such as the prevention of hypertension and lipid metabolism of cheonggukjang, anti-mutation and anti-cancer, antioxidant, osteoporosis or senile dementia prevention, thrombosis prevention, antibacterial action Spicy, sweet and cold flavors from capsaicin create a harmonious flavor.

In addition, due to the westernization of the living environment, the nuclear family, and the involvement of housewives, the dietary lifestyle changes, and the demand for improved red pepper paste instead of traditional red pepper paste increases. However, the modified food is not suitable for cooking because it does not have the deep taste of traditional red pepper paste. It is not true. Therefore, the present invention has the effect of remarkably improving the taste of the improved gochujang by adding the characteristics of the traditional gochujang and the functionality of the cheonggukjang to the improved food, and thus can be usefully used for the development of the jang industry.

Claims (2)

(a) Pressurized wheat flour to inoculate 0.5% by weight of Aspergillus oryzae, soybeans soaked in water, and steamed to inoculate 0.5% by weight of Bacillus subtilis, followed by aspergillus The inoculum incubator was incubated at 28 ± 1 ° C., and the Bacillus subtilis inoculation was incubated for 36 hours at 40 ± 1 ° C. and humidity of 85 to 90%; (b) After heating and gelatinizing the mixture of starch raw material, malt powder and water, the impregnated Aspergillus duckwood and Bacillus subtilis are added in a ratio of 42.5: 57.5 wt%, and salt is added to add 25 ± 2. Aged at 4 ° C. for 4-6 weeks; (c) The method of manufacturing the Cheonggukjang red pepper paste comprising the step of mixing the red pepper powder and starch syrup after mixing and ripening at 20 ± 2 ℃ for 7 days. delete

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