KR100607158B1 - Microorgamisms for producing pepper paste - Google Patents

Abstract

The present invention relates to a method for producing red pepper paste of uniform quality and novel microorganisms used in the preparation thereof, and specifically, to a new starter microorganism, Bacillus licheniformis G11D6, Bacillus subtilis subtilis ) G23M1, Aspergillus oryzae ) A method for producing a uniform kochujang with controlled microorganism composition using Daeduk3 and Pichia farinosa G22Y1 as a starter for fermentation of kochujang, and novel microbial Bacillus rickenipo used for the preparation of such kochujang. It relates to Miss G11D6, Bacillus subtilis G23M1, Asparagus Oris Daeduk3, and Peachia parinosa G22Y1.

Gochujang, Bacillus rickenformis G11D6, Bacillus subtilis G23M1, Asparagus Oris Daeduk3, Pchia parinosa G22Y1

Description

Microorganisms for producing pepper paste {Microorgamisms for producing pepper paste}

The present invention relates to a method for producing red pepper paste of uniform quality and novel microorganisms used for the preparation thereof, specifically, microorganism Bacillus licheniformis G11D6, Bacillus subtilis subtilis ) G23M1, Aspergillus oryzae ) Daeduk3, Pichia farinosa ) relates to a process for producing red pepper paste of uniform quality using G22Y1 and to the aforementioned novel microorganisms used in the preparation thereof.

    Gochujang is a traditional soybean fermented food that is unique to Korea. During fermentation, bacteria, yeast, and mold are grown to determine the quality, composition, and taste of the product.

     In order to produce kochujang with a certain quality, it is necessary to control the composition of microorganisms during the ripening period, but the technology has not been developed yet. Traditional red pepper paste manufacturing companies do not produce products of uniform quality because they are manufactured through conventional methods that do not control microorganisms.

Large commercial kochujang establishments are pasteurized prior to shipping to ensure uniform quality of the manufactured kochujang. Nowadays, since most people are losing the taste of traditional gochujang as they get used to large commercial gochujang, it is necessary to improve the conventional manufacturing method to ensure the authenticity of the taste and quality of traditional gochujang. The legitimacy of taste and quality can only be achieved by a method that can produce a uniform quality, which is not possible without the use of a starter to control the microorganisms of kochujang.

Prior to the present invention, the effects of the addition of microorganisms to kochujang were examined. Oh HI et al. 2000. Korean J. Food Sci. Technol, 32 (2): 410-416 The changes of microorganisms and enzyme activity were investigated by adding Bacillus rickeniformis and Saccharomyces rouxii and soaking kochujang for 6 months and aging. Koo MS, et al. 1996 Kor. J. Appl.Microbiol. Inoculated in kochujang fermentation broth was fermented for 75 days, and the final bacteria and yeast were separated through sensory tests and sniffing test using preparative GC for taste and aroma. Lee et al., 1980. Korean J. Food Sci. Technol. 12 (4): 313-323, also described by Saccharomyces rouksik, Torulopsis versatileris. versatilis ), Torulopsis etchellsii and other yeasts mixed with red pepper paste and aged for 6 months while starch liquor, acid protease activity, glycosylation, ethanol content, reducing equivalent, amino nitrogen content, etc. The effects of yeast on the quality of kochujang were investigated.

However, since these studies only added microorganisms for the purpose of improving the quality of kochujang, there is no mention of how the added microorganisms influenced the composition of kochujang.

In addition, natural ingredients such as plums are added to Kochujang (Korean Patent Publication No. 2003-0078278), or a part of raw materials are replaced with another (Korean Patent Publication No. 2000-0012427, 1991-0016274, 1994-0010918), or quickly prepared Kochujang. There was a method (Korean Publication No. 1976-0000211), or a method of drying kochujang (Korea Patent Publication 1989-0001458), but there was no attempt to improve the quality of kochujang by adjusting the microorganism composition of kochujang.

Under this background, the present inventors made meju using two bacterial Bacillus rickeniformis G11D6 and Bacillus subtilis G23M1 and one fungus Aspargillus orije Daeduk3, and when using this meju to soak red pepper paste The present invention was completed by confirming that uniform kochujang was produced by controlling the bacteria, fungi and yeasts of kochujang to control bacteria and fungi by adding yeast Peachia parinosa G22Y1 to mature.

An object of the present invention, Bacillus rickeniformis ( Bacillus licheniformis ) G11D6, Bacillus subtilis subtilis ) G23M1, Aspergillus oryzae Daeduk3 and Pichia parinosa ( Pichia) farinosa ) G22Y1 is used as a starter for fermentation of red pepper paste to provide a method for producing red pepper paste of uniform quality with controlled microorganism by fermenting starch sugars.

It is yet another object of the present invention to provide novel microbial Bacillus rickeniformis G11D6, Bacillus subtilis G23M1, Aspargillus orije Daeduk3 and Peach parinosa G22Y1 for the preparation of kochujang.

The present invention Bacillus rickeniformis ( Bacillus licheniformis ) G11D6, Bacillus subtilis G23M1, Aspergillus oryzae ) Daeduk3 and Pichia parinosa ( Pichia farinosa ) relates to a method for preparing red pepper paste using G22Y1 as a starter for fermenting red pepper paste.

The microorganisms Bacillus rickeniformis G11D6 and Bacillus subtilis G23M1 used in the preparation of kochujang of the present invention are novel bacteria and their morphological and biochemical properties are shown in Table 1. In addition, Asparagus duckase Daeduk3 as a new fungus, its bacteriological properties are shown in Table 2, and Peachia parinosa G22Y1 is also shown as a new yeast, its biochemical properties are shown in Table 3. The rRNA sequences (partial sequences) of these microorganisms are shown in the Sequence Listing: 16S rRNA sequence of Bacillus rickeniformis G11D6 (SEQ ID NO: 1), 16S rRNA sequence of Bacillus subtilis G23M1 (SEQ ID NO: 2), Aspartas 18S rRNA sequence of Orize Daeduk3 (SEQ ID NO: 3) and 26S rRNA of Pichia parinosa G22Y1 (SEQ ID NO: 4). The microorganisms Bacillus rickenformis G11D6, Bacillus subtilis G23M1, Asparagus Oris Daeduk3, Peachia parinosa G22Y1, respectively, the depository institution KCTC (Korean Collection for Type Culture, 2, Oheun-dong, Yuseong-gu, Daejeon, Korea) KRIBB) was deposited on October 05, 2004 under accession numbers KCTC10701BP, KCTC10702BP, KCTC10704BP, and KCTC10703BP.

Preparation of kochujang using the microorganism according to the present invention is preferably carried out according to the method of preparing kochujang by saccharifying and ripening starch while using meju fermented as an added microorganism. The method for preparing red pepper paste is made of soybeans using beans (or beans and grains), pulverized to prepare meju powder, and sugars obtained by starch raw material (eg, starch such as non-glutinous rice, glutinous rice, flour, etc.) and saccharified with malt. Including traditional gochujang recipe prepared by mixing with red pepper powder and ripening for a certain period of time, it includes a method of preparing gochujang, such as artificially raising the fermentation temperature, such as simple gochujang or fast-paced gochujang. In addition, as long as fermented meju and starch ingredients are saccharified and matured to produce red pepper paste, functional red pepper paste for reinforcing a specific ingredient, for example, red pepper paste or special functional water, for example, plum, reddish, anchovy, etc. The kochujang preparation method of the present invention can also be applied to the preparation of kochujang using germanium water or the like.

In particular, application to the traditional kochujang preparation method as described above is preferred.

Looking at the traditional Kochujang recipe in detail, first immersed soybeans (or immersed grains, such as non-glutinous rice, glutinous rice, etc.) is pulverized to increase, then fermented, dried and crushed to prepare meju powder. Separately, immersed (or immersed and cooked) starch raw materials, such as grains, malt, water and salt are added to prepare a saccharified sugar. The prepared meju powder and the sugar compound are mixed with red pepper powder. The red pepper paste mixed in this way is aged for a certain period of time.

The novel microorganisms Bacillus rickeniformis G11D6, Bacillus subtilis G23M1, and Asparagus arige Daeduk3 are inoculated during the preparation of the meju, in particular before fermenting the soybean and rice. Bacillus liqueniformis G11D6 and Bacillus subtilis G23M1 are inoculated so as to have a total inoculation amount of 1 to 2 × 10 ⁶ CFU / g, but the ratio of the two bacteria is 9: 1 to 10: 1. Preferably, the cooled cooker is inoculated with 1.8 × 10 ⁶ CFU / g Bacillus subtilis G23M1 per gram of Bacillus liqueniformis G11D6 to 2 × 10 ⁵ CFU. Aspargillus ducki Deaduk3 is inoculated with the two Bacillus species so that the spores are 1 to 9x10 ³ / g, preferably inoculated to be 1x10 ³ / g.

The meju with the new microorganisms propagated is added in an amount of 4 to 10%, preferably 5 to 6%, most preferably 5.5% to the mixed raw materials (including saccharin, red pepper powder and meju powder) for the preparation of red pepper paste. . If the amount of meju is less than 4%, the number of early bacteria in kochujang may be too small, and there is a possibility of propagation of bacteria, and if it contains more than 10%, the number of bacteria may be too high, resulting in strong acidity and dull color of kochujang. have.

When starch saccharine is mixed with meju powder and red pepper powder, inoculate Pchia parinosa G22Y1, wherein inoculate Pchia parinosa G22Y1 to 1 to 9x10 ³ / g, preferably 1x10 ³ / g. .

Thus, as a preferred embodiment, the present invention provides meju using the Bacillus rikenimoform G11D6, Bacillus subtilis G23M1, and Asparagus duck's Daeduk3, to a formulation comprising crushed meju flour, starch saccharified liquid and red pepper powder Provided is a method for preparing kochujang by adding Pchia parinosa G22Y1 and then aging.

In the preparation of red pepper paste, red pepper powder is added in an amount of 15 to 35%, preferably 20 to 30%, more preferably 25% in the mixed raw materials for making red pepper paste.

As such, the mixture containing all the red pepper paste ingredients is aged at a temperature of about 25 to 35 ° C. for at least 3 to 6 months.

As used herein, the term "starter" refers to a microorganism in which the added microorganism predominantly grows by adding for its fermentation in the preparation of kochujang. Kochujang prepared and matured according to the present invention is prepared by using a starter microorganism as described above, and these microorganisms are present as a dominant bacterium in mature kochujang, and the proliferation of other microorganisms is suppressed to produce kochujang of uniform quality. Prior to the present invention, there have been many attempts to improve the taste and flavor of kochujang, but there has been no attempt to improve the quality through the control of microorganisms present in kochujang.

Kochujang prepared in accordance with the present invention, the microorganisms used for the preparation of kochujang survived as a dominant strain and a tea dominant strain, and the growth of other microorganisms was suppressed, and the content of reducing sugar and amino acid was higher than that of kochujang prepared without the starter strain. Increased. Kochujang preparation of the present invention using such a starter is not only in the long-term aging according to the traditional traditional kochujang method, but also in the case of aging by the incubation for a short period of time by the incubation process by controlling the proliferation of microorganisms in the aged kochujang with uniform quality Was prepared. In addition, it can be applied to the production of kochujang using a koji will be able to produce a kochujang of a uniform quality.

      The present invention will be described in more detail with reference to the following examples, which are intended to illustrate the present invention, but the present invention is not limited thereto.

Example 1 Isolation of Microorganisms

      The strain used as a starter in the present invention, Bacillus rickenformis G11D6, Bacillus subtilis G23M1, Aspergillus Orije Daeduk3 and Peach Parinosa G22Y1 were all isolated from Kochujang collected by Sunchang Folk Village.

For microbial separation media, Trypticase soy agar (Bacto) for anaerobic bacteria, Lactobacillus MRS agar (Difco), Nutrient agar (Difco), and Dextrose tryptone agar (Tryptone 0.5%, Beef extract 0.3%, Glucose 0.1% Agar 1.5 for aerobic bacteria %), Yeast and mold were added with NaCl 5% to Potato dextrose agar (Difco) and YM (Yeast extract 0.3%, Dextrose 2%, Malt extract 0.3%, Bacto peptone 0.5%, Agar 1.5%, pH = 4.0) Was used. To isolate the microorganisms, 20 g of red pepper paste was added to 180 ml of 0.1 M PBS (pH 7.4) containing 3% NaCl and 0.1% Tween 80, and homogenized for 1 minute to give 10 ml of Linger solution (Glucose 40 g, Nacl 1.8 g / L). Dilute each batch and spread 1 ml of the diluent onto each plate. Incubate 1 to 3 days at 37 ° C for TSA, MRS, NA, 1 day at 50 ° C for DTA, and 3-4 days at 30 ° C for PDA and YM. The colonies on the plate medium were identified and sorted and each different type of microorganism was isolated. Among the isolated microorganisms, strains with high salt tolerance, starch decomposition and protein degradability, and weak acid production were separated firstly, and these were used to contain kochujang and taste good through sensory evaluation, characterization and microbiological analysis of kochujang. The final selection was made of bacteria with high amino acid content, low acidity and ability to grow as dominant bacteria.

The selected strains were identified by biochemical methods and rRNA base sequences.

The morphological and biochemical properties of Bacillus rickeniformis G11D6 are shown in Table 1, and its 16S rRNA gene base sequence (partial sequence) is shown in SEQ ID NO: 1.

The morphological and biochemical properties of Bacillus subtilis G23M1 are shown in Table 1, and its 16S rRNA gene base sequence (partial sequence) is shown in SEQ ID NO: 2.

The bacteriological properties of Aspergillus duckase Daeduk3 are shown in Table 2 and its 18S rRNA gene base sequence (partial sequence) is shown in SEQ ID NO: 3.

The biochemical properties of Peachia parinosa G22Y1 are shown in Table 3 and its 26S rRNA gene base sequence (partial sequence) is shown in SEQ ID NO: 4.

(VP: Voges-Proskauer test, NIT: Nitrate reduction test)

Example 2 Preparation of Kochujang Using a Starter

Kochujang was prepared using the traditional kochujang method. To this end, after preparing and grinding meju, meju powder and red pepper powder were mixed in the saccharified solution.

In the Kochujang preparation example of the present invention, Bacillus rickenformis G11D6, Bacillus subtilis G23M1, Daeduk3 asparagus orije Daeduk3 was used in the preparation of meju, Peachia parinosa at the time of mixing meju and red pepper powder in the saccharification solution G22Y1 was used.

Example 2-1 Preparation of Meju

    Soybean (long-lived agricultural cooperatives) and non-rice (Daenyong Agricultural Cooperatives) were weighed at a ratio of 6: 4. Soybeans were soaked for 3 hours and spicy rice for 6 hours at room temperature. Then, the water was drained, crushed, mixed and mixed for 1 hour in a cooker. It was. After cooking, the mixture was allowed to cool to room temperature.

To the chilled cooker was added Bacillus rickeniformis G11D6 to 1.8 × 10 ⁶ CFU / g and Bacillus subtilis G23M1 to 2 × 10 ⁵ CFU. At the same time fungus Asparagus duckase Daeduk3 was added to 1 × 10 ³ CFU / g.

       The bacterium Bacillus liqueniformis G11D6 and Bacillus subtilis G23M1 used for the inoculation were sterilized for 3 hours in soybeans, sterilized at 121 ° C. for 30 minutes, incubated at 37 ° C. for 3 days, and then dried and powdered. Or liquid incubation in Lactobacillus MRS broth (Difco) and dextrose tryptone broth (Tryptone 0.5%, Beef extract 0.3%. Glucose 0.1%) and then centrifuged. Fungi Aspergillus ducki Daeduk3 sterilized 6-hour soaked rice for 30 minutes, when spores were formed, dried or powdered, or incubated for one week at 30 ° C in YM agar, 0.2% Tween 80 was added. Suspended in sterile distilled water was used. After the addition of microorganisms, the meju was fermented by placing it in a bag at 30 ° C. for 7 to 8 days or by stacking it in a tray, and there was no need to turn it up during fermentation.

     After the fermentation was completed, the meju spread out at 30 ° C. and dried for 6 to 7 days or naturally dried for 5 to 8 days in the open air, and then ground.

Example 2-2 Preparation of Kochujang

First, glutinous rice saccharification liquid was prepared. Glutinous rice (22.2%) is immersed in water for 24 hours, and then crushed by removing water, and malt (5%) is added by filtration. When the mixture was heated to a temperature of 50 ° C., 12.8% (10% of winter) of salt was added thereto, followed by stirring for 1 hour while stirring. Further, the mixture was heated to 100 ° C. and concentrated for about 30 minutes to complete saccharification.

The saccharified liquid was cooled to a temperature of 45 ° C. or lower, and the prepared meju powder (5.5%), red pepper powder (25%), and yeast peach parinosa G22Y1 (1 to 9 × 10 ³ / g) were prepared based on the weight of the final red pepper paste. The mixture was mixed well, put in a poison and aged for about 3 to 6 months at 25 to 35 ℃ range.

Yeast Peachia parinosa G22Y1 used for the inoculation was used by centrifugation after aeration incubated for 18 to 24 hours at 30 ℃ in YPD or 1% Mollases or dried under reduced pressure or freeze-dried.

Example 3 Microbial Changes and Characteristics of Traditional Kochujang Prepared Using Starter

When analyzing the microorganisms of kochujang prepared according to the preparation method of the present invention as described above, two bacteria Bacillus subtilis G23M1 and Bacillus rickenformis G11D6 added both after initial immersion or after aging were dominant strains, respectively. ) And subdominant strains in the range of 7.0 to 11.1 logCFU / g and only fungi added Asparagus orije Daeduk3 in the range of 2.6 to 4.0 logCFU / g, yeast added only Peachia Only parinosa G22Y1 was detected as a control bacterium in the range of 3.5 to 6.0 logCFU / g. From these results, it was confirmed that the proliferation of microorganisms in the prepared kochujang was completely controlled.

50 micrograms of red pepper paste (starter pepper paste) dipped according to Example 2 using the microorganism of Example 1 were added to the poison and aged for one year, and the results of observing microbial changes are shown in Table 4. Kochujang dipped without using the microorganism of Example 1 was used as a control kochujang.

* In the number of species D6M5Y1, D is the DTA medium, M is the MRS medium, Y is the YM medium, and the number next to it is the number of species on the medium. Bacteria unit is logCFU / g

      As shown in Table 4, in the starter kochujang, bacteria, fungi and yeast starters were all located as dominant bacteria and charge germ, and the number of species was lower than that of the control kochujang.

As shown in Table 5, the starter kochujang has a lower acidity, a higher reducing sugar, total amino acid and viscosity, and a higher sensory evaluation result than the control kochujang as shown in Table 5.

[Example 4] Microbial changes and characteristics during the ripening of the properties of traditional gochujang prepared using a starter

The microorganisms of red pepper paste (starter pepper paste) dipped according to Example 2 using a microorganism of Example 1 in a plastic bucket of 3 kg each were observed for microbial change of red pepper paste which was matured for 40 days at a constant temperature of 30 ° C. . Kochujang dipped without using the microorganism of Example 1 was used as a control kochujang.

As shown in Table 6, bacteria, fungi, yeast starters were all located as dominant bacteria, occupancy bacteria, even in the fast starter kochujang, the number of species was smaller than the control kochujang.

As shown in Table 7, the quality of red pepper paste matured at 30 ° C. for 40 days was lower in acidity, higher in reducing sugar, total amino acid and viscosity, and higher sensory evaluation results in starter red pepper paste.

In the present invention, the starter for controlling the composition of the microorganisms of kochujang, and provides a method for producing a traditional kochujang using them. This is effective to save the traditional gochujang which is being disregarded by controlling the microorganisms to make the quality of the traditional gochujang uniform and to ensure the authenticity of the taste and quality of the traditional gochujang. In addition, it enables the standardization of quality necessary for the globalization of gochujang, and facilitates the development of gochujang starters, thus enabling the appearance of gochujang with various functions.

Attach sequence list electronic file

Claims (1)

Bacillus subtilis G23M1 (KCTC 10702BP).