KR100751949B1 - 콩비지 및 콩 파쇄물을 이용하여 고초균에 의한고체발효를 통한 점질물 제조방법 및 이를 이용하여 제조된콩 발효물 - Google Patents
콩비지 및 콩 파쇄물을 이용하여 고초균에 의한고체발효를 통한 점질물 제조방법 및 이를 이용하여 제조된콩 발효물 Download PDFInfo
- Publication number
- KR100751949B1 KR100751949B1 KR1020060014761A KR20060014761A KR100751949B1 KR 100751949 B1 KR100751949 B1 KR 100751949B1 KR 1020060014761 A KR1020060014761 A KR 1020060014761A KR 20060014761 A KR20060014761 A KR 20060014761A KR 100751949 B1 KR100751949 B1 KR 100751949B1
- Authority
- KR
- South Korea
- Prior art keywords
- soybean
- fermentation
- bacillus
- bacillus subtilis
- viscous
- Prior art date
Links
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 88
- 244000068988 Glycine max Species 0.000 title claims abstract description 88
- 238000000855 fermentation Methods 0.000 title claims abstract description 61
- 230000004151 fermentation Effects 0.000 title claims abstract description 61
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims description 8
- 239000000463 material Substances 0.000 title abstract description 9
- 238000002360 preparation method Methods 0.000 title description 2
- 241000194110 Bacillus sp. (in: Bacteria) Species 0.000 title 1
- 229920000715 Mucilage Polymers 0.000 title 1
- 239000000853 adhesive Substances 0.000 title 1
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 37
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 37
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 33
- 239000000843 powder Substances 0.000 claims abstract description 33
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 32
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 31
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 241000193747 Bacillus firmus Species 0.000 claims description 11
- 229940005348 bacillus firmus Drugs 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 239000004480 active ingredient Substances 0.000 claims 1
- 230000000172 allergic effect Effects 0.000 claims 1
- 208000010668 atopic eczema Diseases 0.000 claims 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 24
- 239000007787 solid Substances 0.000 abstract description 24
- 239000011345 viscous material Substances 0.000 abstract description 23
- 241000193830 Bacillus <bacterium> Species 0.000 abstract description 11
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 6
- 235000013376 functional food Nutrition 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 29
- 239000002994 raw material Substances 0.000 description 10
- 239000007858 starting material Substances 0.000 description 9
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 8
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 7
- 235000013922 glutamic acid Nutrition 0.000 description 7
- 239000004220 glutamic acid Substances 0.000 description 7
- 229920001817 Agar Polymers 0.000 description 6
- 239000008272 agar Substances 0.000 description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000019764 Soybean Meal Nutrition 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 239000008162 cooking oil Substances 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000004455 soybean meal Substances 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 108020004465 16S ribosomal RNA Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- -1 amino acid derivative sodium glutamate Chemical class 0.000 description 1
- 238000009634 analytical profile index Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229940049906 glutamate Drugs 0.000 description 1
- 229930195712 glutamate Natural products 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 239000008176 lyophilized powder Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000012163 sequencing technique Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
- C12R2001/125—Bacillus subtilis ; Hay bacillus; Grass bacillus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
Claims (3)
- 동량의 물이 혼합된 콩 파쇄물, 탈지대두분말 또는 전지활성생대두미세분말이 첨가된 콩비지를 110~130℃에서 10~20분간 살균하는 단계; 상기 단계의 살균된 혼합물에 3~5 중량% 글루타민산 나트륨(MSG)을 첨가하는 단계; 상기 단계의 글루타민산 나트륨이 첨가된 혼합물에 바실러스 필무스(Bacillus firmus)와 바실러스 서브틸리스(Bacillus subtilis)를 0.1~3중량%씩 접종한 후 37~45℃에서 20~35시간 발효하여 청국장 발효물을 수득하는 단계를 포함하는 것을 특징으로 하는 콩발효물의 제조방법.
- 제 1항 기재의 방법에 의해 제조된 콩발효물을 유효성분으로 포함하는 식품.
- 삭제
Priority Applications (1)
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KR1020060014761A KR100751949B1 (ko) | 2006-02-15 | 2006-02-15 | 콩비지 및 콩 파쇄물을 이용하여 고초균에 의한고체발효를 통한 점질물 제조방법 및 이를 이용하여 제조된콩 발효물 |
Applications Claiming Priority (1)
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KR1020060014761A KR100751949B1 (ko) | 2006-02-15 | 2006-02-15 | 콩비지 및 콩 파쇄물을 이용하여 고초균에 의한고체발효를 통한 점질물 제조방법 및 이를 이용하여 제조된콩 발효물 |
Publications (2)
Publication Number | Publication Date |
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KR20070082220A KR20070082220A (ko) | 2007-08-21 |
KR100751949B1 true KR100751949B1 (ko) | 2007-08-24 |
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KR1020060014761A KR100751949B1 (ko) | 2006-02-15 | 2006-02-15 | 콩비지 및 콩 파쇄물을 이용하여 고초균에 의한고체발효를 통한 점질물 제조방법 및 이를 이용하여 제조된콩 발효물 |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100940881B1 (ko) * | 2008-01-29 | 2010-02-09 | 계명대학교 산학협력단 | 고 함량의 점질물을 함유하는 청국장 및 그 제조방법 |
KR100987990B1 (ko) | 2008-05-09 | 2010-10-18 | 원광대학교산학협력단 | 쌀겨-황국균-청국장균 배양혼합물의 제조 방법 및 그배양물의 가공 방법 |
KR101177301B1 (ko) | 2012-01-20 | 2012-08-30 | 황인희 | 바실러스 서브틸리스를 포함하는 섬유질 담체 및 이를 이용한 콩 발효식품의 제조방법 |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20180063495A (ko) * | 2016-12-02 | 2018-06-12 | 우일주식회사 | 도로 공간 조경물에 이용되는 발효에 의한 거름의 제조 방법 |
CN112980900A (zh) * | 2021-02-24 | 2021-06-18 | 高邮市龙伟食品科技有限公司 | 一种利用废弃豆渣制备γ-聚谷氨酸的方法 |
-
2006
- 2006-02-15 KR KR1020060014761A patent/KR100751949B1/ko not_active IP Right Cessation
Non-Patent Citations (1)
Title |
---|
공개특허 제1995-7003284호(1995.09.20.) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100940881B1 (ko) * | 2008-01-29 | 2010-02-09 | 계명대학교 산학협력단 | 고 함량의 점질물을 함유하는 청국장 및 그 제조방법 |
KR100987990B1 (ko) | 2008-05-09 | 2010-10-18 | 원광대학교산학협력단 | 쌀겨-황국균-청국장균 배양혼합물의 제조 방법 및 그배양물의 가공 방법 |
KR101177301B1 (ko) | 2012-01-20 | 2012-08-30 | 황인희 | 바실러스 서브틸리스를 포함하는 섬유질 담체 및 이를 이용한 콩 발효식품의 제조방법 |
Also Published As
Publication number | Publication date |
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KR20070082220A (ko) | 2007-08-21 |
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