KR100811615B1 - A method for inhibiting browning of soybean paste by using the an ethanol extract of bacillus polyfermenticus - Google Patents

Abstract

A method of inhibiting browning of soybean paste using an ethanol extract of Bacillus polyfermenticus is provided to effectively inhibit the browning while maintaining its excellent sensory characteristics. Soybean paste is produced by addition of 1 to 2 parts by weight of an ethanol extract of Bacillus polyfermenticus SCD(KCCM 10104) to 100 parts by weight of soybean paste. For an example, Bacillus polyfermenticus SCD is inoculated into 1,500mL sterile TSB medium and cultured at 37deg.C for 12hr. White soybeans are soaked in flowing water over night, steamed at 114deg.C for 40min and cooled. The cooled white soybeans are inoculated with 3% by weight of fungi and cultured at 25 to 28deg.C for 36hr to give fermented soybeans. Then 100 parts by weight of fermented soybeans are mixed with 1 to 3 parts by weight of the Bacillus polyfermenticus and aged in a natural state for 60 days. In the sensory quality evaluation, soybean paste using Bacillus polyfermenticus has better taste and flavor than that using citric acid and phytic acid.

Description

A method for inhibiting browning of soybean paste by using the an ethanol extract of Bacillus polyfermenticus}

1 is a graph showing a change in the redness value according to the fermentation period of the doenjang of the present invention.

The present invention relates to a method for inhibiting browning of soybean paste using ethanol extract of Bacillus polypermanticus strain, and more specifically, the extract obtained by culturing the Bacillus polypermanticus strain and then extracting with ethanol to make miso It relates to a method of suppressing browning of miso while maintaining the sensuality by preparing the.

Soy sauce and red pepper paste including soybean paste are traditional fermented foods that have been widely used for seasoning for a long time. They are important fermented foods that provide nutritional components such as essential fatty acids and essential amino acids to our people who lack meat resources.

The color of doenjang is various and the difference in coloring becomes an important quality characteristic of various kinds of doenjang. In other words, since miso is a semi-solid, the degree of “clear color” and “black” in color is very important indicators for the quality evaluation of miso [Hondo, S .: Browning and color of miso, brightness and darkness ( in Japanese). J. Brew. Soc. Japan, 88 , 41-49 (1993).

Doenjang browns as the storage period elapses, resulting in a decrease in commodity value. Such discoloration of soybean fermented foods ultimately degrades the product by browning or blackening the product due to excessive coloring phenomenon and further down to flavor [Kim, SS, Kim, SK, Ryu, MK and Cheigh, HS Studies on the color improvement of doenjang (Fermented Soybean Paste) using various Aspergillus oryzae strains. Korean J. Appl. Microbiol, Bioeng, 11: 67-74 (1983). Factors that lowered the merchandise during the distribution of doenjang and red pepper paste include browning, swelling of the package due to gas generation, and the formation of acid and sour taste. Of these, doenjang browning suppression technology would be a good way to reduce the economic losses of the manufacturers.

In particular, doenjang has a higher rate of browning than other soy sauces such as soy sauce and red pepper paste. The return rate of brown soybeans is higher than that of other soybeans. The soy sauce is about 24 months, the red pepper paste is about 6 months, while the doenjang is about 4 months shorter than this and the browning phenomenon can be seen with the naked eye is about 30 days later, it is urgent to suppress the browning phenomenon. However, research on technology to suppress browning of soybean paste is hardly found, and the returned products are discarded as they are, so the loss of the doenjang manufacturing plant is very large. Currently, the use of oxygen absorbers to refrain from browning of doenjang or refrigerated circulation to minimize the effects of temperature is mainly used by doenjang manufacturers. However, studies to suppress browning phenomenon occurring during the manufacturing process of doenjang are insignificant. .

Factors that affect browning of doenjang during the distribution of doenjang include temperature, oxygen, light, and metals such as iron. The management conditions for this are to keep the circulation temperature below 20 ℃ and to remove oxygen sufficiently before packing. Distribution should be kept in a place with no light, and to minimize the contamination of the metal during the manufacturing process, miso [gwondongjin such as: changes in the color of the miso browning factor, Journal of Korea food, 30, 1005 (1998).

To suppress browning of doenjang, 0.25% citric acid and phytic acid were added, suggesting that these organic acids could be used as browning inhibitors in doenjang (Kwak Eun-jung et al .: Citric acid and phytic acid added) Color and Quality Characteristics of Doenjang, Korean Journal of Food Science and Technology, 35 , 460 (2003).

However, the browning suppression method of doenjang using the organic acid as described above has a disadvantage in that the sour taste is decreased when the organic acid is added, so that the amount of addition is limited and the browning suppression effect is also insignificant.

Therefore, the inventors of the present invention in consideration of the above point, while adding the fermentation of ethanol extract of Bacillus polyfermenticus strain in the preparation of miso, fermentation of water, protein, crude fat, formyl nitrogen, chromaticity, etc. Physicochemical properties were investigated and browning of fermented miso fermented with the addition of antioxidants derived from Bacillus polyfermenticus strains, ie, ethanol extracts, compared to the mixtures of additive-free miso and conventional antioxidants citric acid and phytic acid. The present invention was completed by discovering that not only is it significantly suppressed but also sensory beauty.

An object of the present invention is to add fermented ethanol extract of Bacillus polyfermenticus strain in the preparation of miso, and then fermented by performing physicochemical properties such as moisture, protein, crude fat, formyl nitrogen, and chromaticity. And compared to the conventional antioxidant citric acid and phytic acid addition spheres, the antioxidants derived from Bacillus polyfermenticus strain, that is, ethanol extract was found to suppress browning of fermented soybean paste, and also confirmed that the functional beauty is maintained. It is to provide a novel browning suppression method of soybean paste so that the sensuality is maintained.

Hereinafter, the configuration and operation of the present invention.

The present invention provides a method for inhibiting browning of miso using ethanol extract of Bacillus polyperientus strain.

More specifically, the present invention analyzes the conditions for optimizing the production of antioxidants by culturing Bacillus polypermanticus bacteria to add the powder obtained by culturing the material obtained under the culture conditions at the time of producing the highest antioxidants. By providing a method of suppressing browning of miso while maintaining the sensuality.

Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.

Example  One: Bacillus Polyperientus ( Bacillus polyfermenticus ) SCD  Preparation of Ethanol Extract

Bacillus polyfermenticus SCD bacteria (Accession No .: KCCM 10104) were inoculated into 1500 mL of sterile TSB (tryptic soy broth) medium, pre-incubated at 37 ° C for 150 hours at a stirring rate of 150 rpm. (30 L working volume; JEIO B & P, Kimpo, Korea) and re-inoculated at 37 ° C with agitation speed of 500 rpm, aeration volume 1 vvm (volume of air per volum of medium per min), and sterilized at pH 7.0 ± 0.1 Incubated for 12 hours using N HCl and 3 N NaOH.

The cell growth was measured at 660 nm by using a spectrophotometer, and the antioxidant activity measurement sample was prepared by centrifuging the culture medium at 12,000 rpm for 20 minutes at 4 ° C to separate the supernatant and the cells to prepare a culture supernatant. It was. Extraction of antioxidants was carried out by adsorption of Bacillus polyfermenticus SCD culture supernatant to Diaion HP-20 column (5 cm diameter × 1 m length, Mitsubishi, Tokyo, Japan). The eluted component was eluted with 100% ethanol and extracted by concentration under reduced pressure in a vacuum concentrator.

Example  2: meju and miso manufacturing

Raw soybeans (baektae) soaked in running water overnight are increased at 114 ° C for 40 minutes, and then cooled in a clean bench. The selected fungi are excellent in PDB medium and bacteria are incubated in PCB medium for 24 hours. Soybean meju was prepared by inoculating about 3% (v / w) of one culture solution and incubating the fungi at 25 ° C. to 28 ° C. and the bacteria at 30 ° C. to 35 ° C. for 36 hours.

The ethanol extract prepared in Example 1 was mixed with 1 part by weight and 3 parts by weight with respect to 100 parts by weight of the total miso raw material, respectively.

The mixture of the mixed meju and extracts mixed in the above was well pressed into the poison, and then laid with vinyl to prevent the air from entering, and evenly pressed with natural salt thereon, and left for 60 days to mature. In addition, except that the ethanol extract of Example 1 was not added, only soybean meju was used to prepare miso-free miso paste in the same manner as the above method, and as a comparative example, the weight of the total miso raw material instead of the ethanol extract dried powder of Example 1 A miso of citric acid and phytic acid addition spheres was prepared in the same manner as above except that 1 part by weight of citric acid and 1 part by weight of phytic acid were added.

Example  3: Determination of Moisture Content of Doenjang

The moisture of miso was made into 105 degreeC atmospheric pressure drying. That is, 5 g of the sample was accurately taken into a weighing bottle in which the constant weight was previously determined, and dried at 105 ° C. until the constant weight was obtained, thereby obtaining a water content. The results are shown in Table 1 below.

Changes in Water Content during Fermentation of Doenjang Added Antioxidants (unit:%) Treatment Fermentation period (days) 0 15 30 45 60 No furniture 42.85 ± 0.62 41.85 ± 0.06 42.02 ± 0.11 42.41 ± 0.08 43.08 ± 0.57 Citric acid and phytic acid addition 42.91 ± 0.54 41.85 ± 0.04 41.94 ± 0.23 42.43 ± 0.10 43.10 ± 0.41 1 part by weight 43.15 ± 0.17 41.86 ± 0.14 41.62 ± 1.17 42.44 ± 0.08 43.05 ± 0.08 3 parts by weight 43.83 ± 0.77 43.51 ± 0.16 43.58 ± 0.28 44.07 ± 0.08 44.39 ± 0.37

As shown in Table 1, the water content did not show a change of about 43-44% even after 60 days of fermentation aging from the initial 42-44%. It satisfies the content criteria (1 type: less than 55%, 2 kinds: less than 53.0%) and the traditional food standard (55.0% or less) suggested by the Korean Industrial Standard (KS).

Example  4: of the present miso Crude protein  Measure

Accurately weigh about 1.0 ~ 1.5g of doenjang into a digestion tube, add sulfuric acid (20 mL) and a catalyst, heat decompose using a protein digestion unit (Kjeldahl Digetion Unit K-435 Buchi), cool it, and let it cool. Distillation Unit Buchi B-323) and then analyzed. The results are shown in Table 2 below.

Change in titratable acidity of doenjang fermented with antioxidants (%) Treatment Fermentation period (days) 0 15 30 45 60 No furniture 0.77 1.16 1.53 1.76 1.87 Citric acid and phytic acid addition 0.81 1.20 1.60 1.78 1.85 1 part by weight 1.02 1.61 1.74 1.69 1.78 3 parts by weight 0.94 0.90 1.24 1.72 1.80

As shown in Table 2, the titratable acidity showed a slightly higher titratable acidity value at the beginning of the fermentation than the control. As fermentation progressed, it gradually increased to about 2.0% at 60 days of fermentation.

Example  5: of the present miso Crude fat  Measure

5 g of soybean paste was taken, 30 g of anhydrous sodium sulfate was mixed, placed in a cylindrical filter paper, and the mortar and pestle used for mixing were washed with ether and transferred to a soxhlet's extractor. Cylindrical filter paper inlet was closed with cotton wool, and 90 mL of ether was added thereto. The temperature of the water tank was extracted by connecting to a Soxhlet apparatus for about 16 hours. After extraction, the cylindrical filter was removed from the siphon, and the ether was concentrated in a water bath by connecting to a siphon containing a solvent. At the end of the concentration, the remaining ether was blown in the hood. Starting at low temperature in the dryer, the yield was determined by drying at 100-105 ° C. The weight of the hand was weighed in advance, and after extraction and drying, the weight of the hand was weighed to determine the fat content. The results are shown in Table 3 below.

Changes in Crude Fat Contents of Doenjang Fermented with Antioxidants (unit: g / 100 g) Treatment Fermentation period (days) 0 15 30 45 60 No furniture 7.2 7.3 7.4 7.5 7.7 Citric acid and phytic acid addition 7.1 6.4 7.2 7.3 7.1 1 part by weight 7 6.8 7.48 7.4 7.6 3 parts by weight 7 7.3 7.4 7.5 7.5

As shown in Table 3, the crude fat content did not change from the initial fermentation of 7.0-7.2% to about 7.5-7.7% even after 60 days of fermentation aging, and the content standard value suggested by the Korean Industrial Standard (KS) (1 type: 4.0%). Above, 2 kinds: more than 2.5%) and 2.0%, the standard value suggested by the Food Code.

Example  6: of the present miso Titratable acidity  Measure

About 2 g of doenjang is accurately taken in a 250 mL Erlenmeyer flask and dissolved in 40 mL of distilled water. This solution was titrated with 0.1 N NaOH solution until pH 8.3 and quantified as lactic acid from the consumed 0.1 N NaOH solution. The results are shown in Table 4 below.

Changes in Crude Protein Content of Doenjang Fermented with Antioxidants (unit: g / 100 g) Treatment Fermentation period (days) 0 15 30 45 60 No furniture 13.7 14.2 14.3 13.8 14.2 Citric acid and phytic acid addition 13.4 14.3 14.5 14.2 14.0 1 part by weight 15 14.2 15.2 14.6 14.2 3 parts by weight 15.4 15.6 16.2 16 15.7

As can be seen from Table 4, in the early stage of fermentation, the addition of 1 ~ 2% protein content was higher than that of the control, and after 60 days of fermentation, the 3% of the addition was 2% higher than the control. Crude protein content also satisfies the crude protein content standard (1 type: 12.5% or more, 2 kinds: 11.5% or more) and Korea Food Standard (KS).

Example  7: of the present miso Formol nitrogen  Measure

About 2 g of soybean paste was taken in a 200 mL beaker and then dissolved in about 100 mL of distilled water. The dissolved filtrate was filtered and the titrated filtrate was titrated with 0.1 N NaOH solution until it reached pH 8.3. Then, 10 mL of formalin solution was added and titrated with 0.1 N NaOH solution again to reach pH 8.3. It was made. The background test was conducted in the same manner. The results are shown in Table 5 below.

Changes in Formal Nitrogen Content in Doenjang Fermented with Antioxidants (mg%) Treatment Fermentation period (days) 0 15 30 45 60 No furniture 433.1 609.6 616.9 924.6 1016.8 Citric acid and phytic acid addition 435.6 615.3 642.3 900.3 1100.1 1 part by weight 374.5 622.4 762.4 867.9 901.9 3 parts by weight 437.1 607.6 859.4 1244.6 1340.9

As shown in Table 5, the content of formol nitrogen was increased by 1% added to the control group on the 15th day of fermentation compared with the control group, and the content change tended to increase after 60 days of the fermentation. In this experiment, the soybean paste was soaked in 100% domestic soybeans to meet the standard formyl nitrogen content standard (KS: 300 mg% or higher, 2 species: 250 mg% or higher) suggested by the Korean Industrial Standard (KS). It was found to be compatible with standard specifications (more than 300 mg%).

Example  8: Chromaticity Measurement of Doenjang

Chromaticity was determined by using a color difference meter (CE-310, Macbeth, Minolta, Japan), and the reference plate obtained the L (lightness), a (redness), and b (yellowness) values by Hunter scale based on the white plate. The results are shown in Table 6 below.

Changes in L value (brightness), a value (redness), and b value (yellowness) during doenjang fermentation with antioxidants Treatment Fermentation period (days) 0 15 30 45 60 No furniture L 45.3 L 42.6 ± 0.02 L 40.9 ± 0.13 L 40.3 ± 0.01 L 39.2 ± 0.06 a 5.5 ± 0.01 a 5.8 ± 0.03 a 6 ± 0.03 a 6.5 ± 0.02 a 7.4 ± 0.01 b 15.7 ± 0.03 b 14.7 ± 0.01 b 13.9 ± 0.07 b 14.0 ± 0.01 b 14.3 ± 0.04 Citric acid and phytic acid addition L 45.0 L 41.5 ± 0.02 L 40.1 ± 0.21 L 40.1 ± 0.02 L 38.6 ± 0.05 a 5.6 ± 0.02 a 5.7 ± 0.01 a 6.1 ± 0.01 a 6.4 ± 0.02 a 7.2 ± 0.04 b 15.0 ± 0.01 b 13.3 ± 0.03 b 14.1 ± 0.05 b 13.8 ± 0.03 b 14.3 ± 0.04 1 part by weight L 45.2 L 41.8 ± 0.04 L 39.8 ± 0.02 L 39.1 ± 0.01 L 38.9 ± 0.08 a 5.5 ± 0.01 a 5.7 ± 0.02 a 5.9 ± 0.02 a 6.3 ± 0.03 a 6.8 ± 0.01 b 15.4 ± 0.03 b 14 ± 0.03 b 13.7 ± 0.02 b 13.6 ± 0.01 b 13.8 ± 0.01 3 parts by weight L 43.8 L 40.8 ± 0.01 L 38.8 ± 0.01 L 37.8 ± 0.01 L 37.8 ± 0.03 a 5.5 ± 0.02 a 5.6 ± 0.01 a 5.8 ± 0.03 a 6.2 ± 0.01 a 6.5 ± 0.03 b 14.7 ± 0.02 b 13.6 ± 0.02 b 13.5 ± 0.01 b 13.1 ± 0.01 b 13.4 ± 0.03

As shown in Table 6, the change in chromaticity of the L value and the b value of yellowness did not have a constant tendency for treatment, but the a value representing the redness was found to be brown during the fermentation period. The increase rate of a value is shown in FIG. As can be seen from Figure 1, the slope value indicating the increase in the value of a is a low browning rate compared to the addition of the mixture of citric acid and phytic acid known as the antioxidant in the Bacillus polypermanticus ethanol addition spheres of the present invention as well It was judged to have a slowing effect.

As a result of examining the quality characteristics of doenjang added with the control and antioxidants, it was confirmed that both the standard value suggested by the Korean Industrial Standard (KS) and the standard value presented by the Food Code were satisfied.

The present invention has the effect of increasing the added value by reducing the loss of doenjang manufacturer having a short shelf life due to browning phenomenon recommended 12 to 18 months of doenjang.

Example  9: sensory evaluation of the present miso

The sensory test was performed by randomly extracting 10 men and women aged 20 to 50 years and using 9-point grades (9 = best; 8 = very good; 7 = usually good; 6 = slightly good; 5 = good or not hate; 4 = a little hate; 3 = usually hate; 2 = very hate; 1 = most hate). Sensory test results are shown in Table 7 below.

Sensory evaluation result division incense flavor color No furniture 8.3 8.1 8.0 Citric acid and phytic acid addition 6.2 4.1 4.2 1 part by weight 8.1 8.0 7.7 3 parts by weight 8.2 8.3 7.9

As can be seen from Table 7, the sensory test subjects evaluated that the present invention doenjang has a similar taste and aroma as that of no additives, and that the taste and aroma of citric acid and phytic acid added are inferior.

As described above, the method for inhibiting browning of soybean paste using the ethanol extract of the Bacillus polyfermentus strain of the present invention is obtained by culturing the Bacillus polyfermentus strain and extracting the extract obtained with ethanol. After making fermented soybean paste by fermentation, the results of physicochemical characteristics such as moisture, protein, crude fat, and formal nitrogen of soybean paste were found to be suitable for food standards and traditional food standards. As a result of the measurement, the slope value indicating the increase rate of a value (redness) was lower in the Bacillus polypermanticus ethanol extract added group of the present invention than the non-added group, and it showed the effect of slowing the browning rate in doenjang and its sensory function. The functional taste of the Bacillus polyfermenticus ethanol extract addition sphere of the present invention was evaluated. It is a very useful invention in the food industry because it has a very excellent effect of providing a method for suppressing browning of miso while maintaining sensuality.

Claims (2)

Bacillus polyfermenticus SCD (Accession No .: KCCM 10104) Ethanol extract for inhibiting browning of miso. In the method of manufacturing doenjang, 1 to 3 parts by weight of Bacillus polyfermenticus SCD (Accession No .: KCCM 10104) ethanol extract is added as a browning inhibitor, based on 100 parts by weight of the total weight of soybean paste. Manufacturing method.

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